id	sid	tid	token	lemma	pos
9935	1	1	and	and	CC
9935	1	2	PG	PG	NNP
9935	1	3	Distributed	Distributed	NNP
9935	1	4	Proofreaders	Proofreaders	NNPS
9935	1	5	WOMAN	WOMAN	NNP
9935	1	6	'S	's	POS
9935	1	7	INSTITUTE	INSTITUTE	NNP
9935	1	8	LIBRARY	LIBRARY	NNP
9935	1	9	OF	of	IN
9935	1	10	COOKERY	cookery	NN
9935	1	11	VOLUME	volume	NN
9935	1	12	ONE	one	NN
9935	1	13	ESSENTIALS	essential	NNS
9935	1	14	OF	of	IN
9935	1	15	COOKERY	cookery	NN
9935	1	16	CEREALS	cereal	NNS
9935	1	17	BREAD	BREAD	NNP
9935	1	18	HOT	HOT	NNP
9935	1	19	BREADS	BREADS	NNP
9935	1	20	WOMAN	WOMAN	NNP
9935	1	21	'S	's	POS
9935	1	22	INSTITUTE	INSTITUTE	NNP
9935	1	23	OF	of	IN
9935	1	24	DOMESTIC	DOMESTIC	NNP
9935	1	25	ARTS	ARTS	NNP
9935	1	26	AND	and	CC
9935	1	27	SCIENCES	SCIENCES	NNP
9935	1	28	,	,	,
9935	1	29	Inc.	Inc.	NNP
9935	2	1	PREFACE	preface	VB
9935	2	2	The	the	DT
9935	2	3	Woman	Woman	NNP
9935	2	4	's	's	POS
9935	2	5	Institute	Institute	NNP
9935	2	6	Library	Library	NNP
9935	2	7	of	of	IN
9935	2	8	Cookery	Cookery	NNP
9935	2	9	consists	consist	VBZ
9935	2	10	of	of	IN
9935	2	11	five	five	CD
9935	2	12	volumes	volume	NNS
9935	2	13	that	that	WDT
9935	2	14	cover	cover	VBP
9935	2	15	the	the	DT
9935	2	16	various	various	JJ
9935	2	17	phases	phase	NNS
9935	2	18	of	of	IN
9935	2	19	the	the	DT
9935	2	20	subject	subject	NN
9935	2	21	of	of	IN
9935	2	22	cookery	cookery	NN
9935	2	23	as	as	IN
9935	2	24	it	-PRON-	PRP
9935	2	25	is	be	VBZ
9935	2	26	carried	carry	VBN
9935	2	27	on	on	RP
9935	2	28	in	in	IN
9935	2	29	the	the	DT
9935	2	30	home	home	NN
9935	2	31	.	.	.
9935	3	1	These	these	DT
9935	3	2	books	book	NNS
9935	3	3	contain	contain	VBP
9935	3	4	the	the	DT
9935	3	5	same	same	JJ
9935	3	6	text	text	NN
9935	3	7	as	as	IN
9935	3	8	the	the	DT
9935	3	9	Instruction	Instruction	NNP
9935	3	10	Papers	Papers	NNPS
9935	3	11	of	of	IN
9935	3	12	the	the	DT
9935	3	13	Institute	Institute	NNP
9935	3	14	's	's	POS
9935	3	15	Course	course	NN
9935	3	16	in	in	IN
9935	3	17	Cookery	Cookery	NNP
9935	3	18	arranged	arrange	VBD
9935	3	19	so	so	IN
9935	3	20	that	that	IN
9935	3	21	related	related	JJ
9935	3	22	subjects	subject	NNS
9935	3	23	are	be	VBP
9935	3	24	grouped	group	VBN
9935	3	25	together	together	RB
9935	3	26	.	.	.
9935	4	1	Examination	examination	NN
9935	4	2	questions	question	NNS
9935	4	3	pertaining	pertain	VBG
9935	4	4	to	to	IN
9935	4	5	the	the	DT
9935	4	6	subject	subject	JJ
9935	4	7	matter	matter	NN
9935	4	8	appear	appear	VBP
9935	4	9	at	at	IN
9935	4	10	the	the	DT
9935	4	11	end	end	NN
9935	4	12	of	of	IN
9935	4	13	each	each	DT
9935	4	14	section	section	NN
9935	4	15	.	.	.
9935	5	1	These	these	DT
9935	5	2	questions	question	NNS
9935	5	3	will	will	MD
9935	5	4	prove	prove	VB
9935	5	5	helpful	helpful	JJ
9935	5	6	in	in	IN
9935	5	7	a	a	DT
9935	5	8	mastery	mastery	NN
9935	5	9	of	of	IN
9935	5	10	the	the	DT
9935	5	11	subjects	subject	NNS
9935	5	12	to	to	TO
9935	5	13	which	which	WDT
9935	5	14	they	-PRON-	PRP
9935	5	15	relate	relate	VBP
9935	5	16	,	,	,
9935	5	17	as	as	IN
9935	5	18	they	-PRON-	PRP
9935	5	19	are	be	VBP
9935	5	20	the	the	DT
9935	5	21	same	same	JJ
9935	5	22	as	as	IN
9935	5	23	those	those	DT
9935	5	24	on	on	IN
9935	5	25	which	which	WDT
9935	5	26	students	student	NNS
9935	5	27	of	of	IN
9935	5	28	the	the	DT
9935	5	29	Institute	Institute	NNP
9935	5	30	are	be	VBP
9935	5	31	required	require	VBN
9935	5	32	to	to	TO
9935	5	33	report	report	VB
9935	5	34	.	.	.
9935	6	1	At	at	IN
9935	6	2	the	the	DT
9935	6	3	back	back	NN
9935	6	4	of	of	IN
9935	6	5	each	each	DT
9935	6	6	volume	volume	NN
9935	6	7	is	be	VBZ
9935	6	8	a	a	DT
9935	6	9	complete	complete	JJ
9935	6	10	index	index	NN
9935	6	11	,	,	,
9935	6	12	which	which	WDT
9935	6	13	will	will	MD
9935	6	14	assist	assist	VB
9935	6	15	materially	materially	RB
9935	6	16	in	in	IN
9935	6	17	making	make	VBG
9935	6	18	quick	quick	JJ
9935	6	19	reference	reference	NN
9935	6	20	to	to	IN
9935	6	21	the	the	DT
9935	6	22	subjects	subject	NNS
9935	6	23	contained	contain	VBN
9935	6	24	in	in	IN
9935	6	25	it	-PRON-	PRP
9935	6	26	.	.	.
9935	7	1	This	this	DT
9935	7	2	volume	volume	NN
9935	7	3	,	,	,
9935	7	4	which	which	WDT
9935	7	5	is	be	VBZ
9935	7	6	the	the	DT
9935	7	7	first	first	JJ
9935	7	8	of	of	IN
9935	7	9	the	the	DT
9935	7	10	set	set	NN
9935	7	11	,	,	,
9935	7	12	deals	deal	VBZ
9935	7	13	with	with	IN
9935	7	14	the	the	DT
9935	7	15	essentials	essential	NNS
9935	7	16	of	of	IN
9935	7	17	cookery	cookery	NN
9935	7	18	,	,	,
9935	7	19	cereals	cereal	NNS
9935	7	20	,	,	,
9935	7	21	bread	bread	NN
9935	7	22	,	,	,
9935	7	23	and	and	CC
9935	7	24	hot	hot	JJ
9935	7	25	breads	bread	NNS
9935	7	26	.	.	.
9935	8	1	In	in	IN
9935	8	2	_	_	NNP
9935	8	3	Essentials	Essentials	NNPS
9935	8	4	of	of	IN
9935	8	5	Cookery	Cookery	NNP
9935	8	6	_	_	NNP
9935	8	7	,	,	,
9935	8	8	Parts	Parts	NNP
9935	8	9	1	1	CD
9935	8	10	and	and	CC
9935	8	11	2	2	CD
9935	8	12	,	,	,
9935	8	13	are	be	VBP
9935	8	14	thoroughly	thoroughly	RB
9935	8	15	treated	treat	VBN
9935	8	16	the	the	DT
9935	8	17	selection	selection	NN
9935	8	18	,	,	,
9935	8	19	buying	buying	NN
9935	8	20	,	,	,
9935	8	21	and	and	CC
9935	8	22	care	care	NN
9935	8	23	of	of	IN
9935	8	24	food	food	NN
9935	8	25	,	,	,
9935	8	26	as	as	RB
9935	8	27	well	well	RB
9935	8	28	as	as	IN
9935	8	29	other	other	JJ
9935	8	30	matters	matter	NNS
9935	8	31	that	that	WDT
9935	8	32	will	will	MD
9935	8	33	lead	lead	VB
9935	8	34	to	to	IN
9935	8	35	familiarity	familiarity	NN
9935	8	36	with	with	IN
9935	8	37	terms	term	NNS
9935	8	38	used	use	VBN
9935	8	39	in	in	IN
9935	8	40	cookery	cookery	NN
9935	8	41	and	and	CC
9935	8	42	to	to	IN
9935	8	43	efficiency	efficiency	NN
9935	8	44	in	in	IN
9935	8	45	the	the	DT
9935	8	46	preparation	preparation	NN
9935	8	47	of	of	IN
9935	8	48	food	food	NN
9935	8	49	.	.	.
9935	9	1	In	in	IN
9935	9	2	_	_	NNP
9935	9	3	Cereals	Cereals	NNP
9935	9	4	_	_	NNP
9935	9	5	are	be	VBP
9935	9	6	discussed	discuss	VBN
9935	9	7	the	the	DT
9935	9	8	production	production	NN
9935	9	9	,	,	,
9935	9	10	composition	composition	NN
9935	9	11	,	,	,
9935	9	12	selection	selection	NN
9935	9	13	,	,	,
9935	9	14	and	and	CC
9935	9	15	care	care	NN
9935	9	16	and	and	CC
9935	9	17	the	the	DT
9935	9	18	cooking	cooking	NN
9935	9	19	and	and	CC
9935	9	20	serving	serving	NN
9935	9	21	of	of	IN
9935	9	22	cereals	cereal	NNS
9935	9	23	of	of	IN
9935	9	24	all	all	DT
9935	9	25	kinds	kind	NNS
9935	9	26	.	.	.
9935	10	1	In	in	IN
9935	10	2	_	_	NNP
9935	10	3	Bread	Bread	NNP
9935	10	4	_	_	NNP
9935	10	5	and	and	CC
9935	10	6	_	_	NNP
9935	10	7	Hot	Hot	NNP
9935	10	8	Breads	Breads	NNP
9935	10	9	_	_	NNP
9935	10	10	are	be	VBP
9935	10	11	described	describe	VBN
9935	10	12	all	all	PDT
9935	10	13	the	the	DT
9935	10	14	ingredients	ingredient	NNS
9935	10	15	required	require	VBN
9935	10	16	for	for	IN
9935	10	17	bread	bread	NN
9935	10	18	,	,	,
9935	10	19	rolls	roll	NNS
9935	10	20	,	,	,
9935	10	21	and	and	CC
9935	10	22	hot	hot	JJ
9935	10	23	breads	bread	NNS
9935	10	24	of	of	IN
9935	10	25	every	every	DT
9935	10	26	kind	kind	NN
9935	10	27	,	,	,
9935	10	28	the	the	DT
9935	10	29	processes	process	NNS
9935	10	30	and	and	CC
9935	10	31	recipes	recipe	NNS
9935	10	32	to	to	TO
9935	10	33	be	be	VB
9935	10	34	followed	follow	VBN
9935	10	35	in	in	IN
9935	10	36	making	make	VBG
9935	10	37	and	and	CC
9935	10	38	baking	bake	VBG
9935	10	39	them	-PRON-	PRP
9935	10	40	,	,	,
9935	10	41	the	the	DT
9935	10	42	procedure	procedure	NN
9935	10	43	in	in	IN
9935	10	44	serving	serve	VBG
9935	10	45	them	-PRON-	PRP
9935	10	46	,	,	,
9935	10	47	and	and	CC
9935	10	48	the	the	DT
9935	10	49	way	way	NN
9935	10	50	in	in	IN
9935	10	51	which	which	WDT
9935	10	52	to	to	TO
9935	10	53	care	care	VB
9935	10	54	for	for	IN
9935	10	55	such	such	JJ
9935	10	56	foods	food	NNS
9935	10	57	.	.	.
9935	11	1	Whenever	whenever	WRB
9935	11	2	advisable	advisable	JJ
9935	11	3	,	,	,
9935	11	4	utensils	utensil	NNS
9935	11	5	for	for	IN
9935	11	6	the	the	DT
9935	11	7	preparation	preparation	NN
9935	11	8	of	of	IN
9935	11	9	food	food	NN
9935	11	10	,	,	,
9935	11	11	as	as	RB
9935	11	12	well	well	RB
9935	11	13	as	as	IN
9935	11	14	labor	labor	NN
9935	11	15	-	-	HYPH
9935	11	16	saving	save	VBG
9935	11	17	devices	device	NNS
9935	11	18	,	,	,
9935	11	19	are	be	VBP
9935	11	20	described	describe	VBN
9935	11	21	,	,	,
9935	11	22	so	so	IN
9935	11	23	as	as	IN
9935	11	24	to	to	TO
9935	11	25	enable	enable	VB
9935	11	26	beginners	beginner	NNS
9935	11	27	in	in	IN
9935	11	28	the	the	DT
9935	11	29	art	art	NN
9935	11	30	of	of	IN
9935	11	31	cookery	cookery	NN
9935	11	32	to	to	TO
9935	11	33	become	become	VB
9935	11	34	acquainted	acquaint	VBN
9935	11	35	with	with	IN
9935	11	36	them	-PRON-	PRP
9935	11	37	quickly	quickly	RB
9935	11	38	.	.	.
9935	12	1	In	in	IN
9935	12	2	addition	addition	NN
9935	12	3	,	,	,
9935	12	4	this	this	DT
9935	12	5	volume	volume	NN
9935	12	6	contains	contain	VBZ
9935	12	7	breakfast	breakfast	NN
9935	12	8	,	,	,
9935	12	9	luncheon	luncheon	NN
9935	12	10	,	,	,
9935	12	11	and	and	CC
9935	12	12	dinner	dinner	NN
9935	12	13	menus	menu	NNS
9935	12	14	that	that	WDT
9935	12	15	will	will	MD
9935	12	16	enable	enable	VB
9935	12	17	the	the	DT
9935	12	18	housewife	housewife	NN
9935	12	19	to	to	TO
9935	12	20	put	put	VB
9935	12	21	into	into	IN
9935	12	22	practical	practical	JJ
9935	12	23	,	,	,
9935	12	24	every	every	DT
9935	12	25	-	-	HYPH
9935	12	26	day	day	NN
9935	12	27	use	use	NN
9935	12	28	many	many	JJ
9935	12	29	of	of	IN
9935	12	30	the	the	DT
9935	12	31	recipes	recipe	NNS
9935	12	32	given	give	VBN
9935	12	33	.	.	.
9935	13	1	It	-PRON-	PRP
9935	13	2	is	be	VBZ
9935	13	3	our	-PRON-	PRP$
9935	13	4	hope	hope	NN
9935	13	5	that	that	IN
9935	13	6	these	these	DT
9935	13	7	volumes	volume	NNS
9935	13	8	will	will	MD
9935	13	9	help	help	VB
9935	13	10	the	the	DT
9935	13	11	housewife	housewife	NN
9935	13	12	to	to	TO
9935	13	13	acquire	acquire	VB
9935	13	14	the	the	DT
9935	13	15	knowledge	knowledge	NN
9935	13	16	needed	need	VBN
9935	13	17	to	to	TO
9935	13	18	prepare	prepare	VB
9935	13	19	daily	daily	JJ
9935	13	20	meals	meal	NNS
9935	13	21	that	that	WDT
9935	13	22	will	will	MD
9935	13	23	contain	contain	VB
9935	13	24	the	the	DT
9935	13	25	proper	proper	JJ
9935	13	26	sustenance	sustenance	NN
9935	13	27	for	for	IN
9935	13	28	each	each	DT
9935	13	29	member	member	NN
9935	13	30	of	of	IN
9935	13	31	her	-PRON-	PRP$
9935	13	32	family	family	NN
9935	13	33	,	,	,
9935	13	34	teach	teach	VB
9935	13	35	her	-PRON-	PRP
9935	13	36	how	how	WRB
9935	13	37	to	to	TO
9935	13	38	buy	buy	VB
9935	13	39	her	-PRON-	PRP$
9935	13	40	food	food	NN
9935	13	41	judiciously	judiciously	RB
9935	13	42	and	and	CC
9935	13	43	prepare	prepare	VB
9935	13	44	and	and	CC
9935	13	45	serve	serve	VB
9935	13	46	it	-PRON-	PRP
9935	13	47	economically	economically	RB
9935	13	48	and	and	CC
9935	13	49	appetizingly	appetizingly	RB
9935	13	50	,	,	,
9935	13	51	and	and	CC
9935	13	52	also	also	RB
9935	13	53	instil	instil	VBZ
9935	13	54	in	in	IN
9935	13	55	her	-PRON-	PRP
9935	13	56	such	such	PDT
9935	13	57	a	a	DT
9935	13	58	liking	liking	NN
9935	13	59	for	for	IN
9935	13	60	cookery	cookery	NN
9935	13	61	that	that	IN
9935	13	62	she	-PRON-	PRP
9935	13	63	will	will	MD
9935	13	64	become	become	VB
9935	13	65	enthusiastic	enthusiastic	JJ
9935	13	66	about	about	IN
9935	13	67	mastering	master	VBG
9935	13	68	and	and	CC
9935	13	69	dignifying	dignify	VBG
9935	13	70	this	this	DT
9935	13	71	womanly	womanly	JJ
9935	13	72	art	art	NN
9935	13	73	.	.	.
9935	14	1	CONTENTS	content	NNS
9935	14	2	ESSENTIALS	essential	NNS
9935	14	3	OF	of	IN
9935	14	4	COOKERY	cookery	NN
9935	14	5	The	the	DT
9935	14	6	Problem	problem	NN
9935	14	7	of	of	IN
9935	14	8	Food	Food	NNP
9935	14	9	Selection	Selection	NNP
9935	14	10	of	of	IN
9935	14	11	Food	Food	NNP
9935	14	12	Food	Food	NNP
9935	14	13	Substances	substance	VBZ
9935	14	14	Food	Food	NNP
9935	14	15	Value	Value	NNP
9935	14	16	Digestion	Digestion	NNP
9935	14	17	and	and	CC
9935	14	18	Absorption	Absorption	NNP
9935	14	19	of	of	IN
9935	14	20	Food	Food	NNP
9935	14	21	Preparation	Preparation	NNP
9935	14	22	of	of	IN
9935	14	23	Food	Food	NNP
9935	14	24	Methods	Methods	NNPS
9935	14	25	of	of	IN
9935	14	26	Cooking	Cooking	NNP
9935	14	27	Heat	Heat	NNP
9935	14	28	for	for	IN
9935	14	29	Cooking	Cooking	NNP
9935	14	30	Utensils	Utensils	NNP
9935	14	31	for	for	IN
9935	14	32	Cooking	Cooking	NNP
9935	14	33	Preparing	Preparing	NNP
9935	14	34	Foods	Foods	NNPS
9935	14	35	for	for	IN
9935	14	36	Cooking	Cooking	NNP
9935	14	37	Order	order	NN
9935	14	38	of	of	IN
9935	14	39	Work	work	NN
9935	14	40	Table	table	NN
9935	14	41	for	for	IN
9935	14	42	Cooking	Cooking	NNP
9935	14	43	Foods	Foods	NNP
9935	14	44	Care	Care	NNP
9935	14	45	of	of	IN
9935	14	46	Food	Food	NNP
9935	14	47	Menus	Menus	NNPS
9935	14	48	and	and	CC
9935	14	49	Recipes	Recipes	NNPS
9935	14	50	Terms	term	NNS
9935	14	51	Used	use	VBN
9935	14	52	in	in	IN
9935	14	53	Cookery	Cookery	NNP
9935	14	54	CEREALS	CEREALS	NNP
9935	14	55	Production	production	NN
9935	14	56	,	,	,
9935	14	57	Composition	composition	NN
9935	14	58	,	,	,
9935	14	59	and	and	CC
9935	14	60	Selection	Selection	NNP
9935	14	61	Cereals	Cereals	NNPS
9935	14	62	as	as	IN
9935	14	63	a	a	DT
9935	14	64	Food	Food	NNP
9935	14	65	Preparation	Preparation	NNP
9935	14	66	of	of	IN
9935	14	67	Cereals	Cereals	NNPS
9935	14	68	for	for	IN
9935	14	69	the	the	DT
9935	14	70	Table	Table	NNP
9935	14	71	Indian	Indian	NNP
9935	14	72	Corn	Corn	NNP
9935	14	73	,	,	,
9935	14	74	or	or	CC
9935	14	75	Maize	Maize	NNP
9935	14	76	Wheat	Wheat	NNP
9935	14	77	Rice	Rice	NNP
9935	14	78	Oats	Oats	NNP
9935	14	79	Barley	Barley	NNP
9935	14	80	Rye	Rye	NNP
9935	14	81	,	,	,
9935	14	82	Buckwheat	buckwheat	NN
9935	14	83	,	,	,
9935	14	84	and	and	CC
9935	14	85	Millet	Millet	NNP
9935	14	86	Prepared	Prepared	NNP
9935	14	87	,	,	,
9935	14	88	or	or	CC
9935	14	89	Ready	Ready	NNP
9935	14	90	-	-	HYPH
9935	14	91	to	to	TO
9935	14	92	-	-	HYPH
9935	14	93	Eat	eat	VB
9935	14	94	,	,	,
9935	14	95	Cereals	cereal	NNS
9935	14	96	Serving	serve	VBG
9935	14	97	Cereals	Cereals	NNPS
9935	14	98	Italian	italian	JJ
9935	14	99	Pastes	paste	NNS
9935	14	100	Breakfast	breakfast	NN
9935	14	101	Menu	Menu	NNP
9935	14	102	BREAD	BREAD	NNP
9935	14	103	Importance	Importance	NNP
9935	14	104	of	of	IN
9935	14	105	Bread	Bread	NNP
9935	14	106	as	as	IN
9935	14	107	Food	Food	NNP
9935	14	108	Ingredients	Ingredients	NNPS
9935	14	109	for	for	IN
9935	14	110	Bread	bread	NN
9935	14	111	Making	make	VBG
9935	14	112	Utensils	utensil	NNS
9935	14	113	for	for	IN
9935	14	114	Bread	Bread	NNP
9935	14	115	Making	Making	NNP
9935	14	116	Bread	bread	NN
9935	14	117	-	-	HYPH
9935	14	118	Making	make	VBG
9935	14	119	Processes	process	NNS
9935	14	120	Making	make	VBG
9935	14	121	the	the	DT
9935	14	122	Dough	Dough	NNP
9935	14	123	Care	Care	NNP
9935	14	124	of	of	IN
9935	14	125	the	the	DT
9935	14	126	Rising	rise	VBG
9935	14	127	Dough	Dough	NNP
9935	14	128	Kneading	Kneading	NNP
9935	14	129	the	the	DT
9935	14	130	Dough	Dough	NNP
9935	14	131	Shaping	shape	VBG
9935	14	132	the	the	DT
9935	14	133	Dough	Dough	NNP
9935	14	134	Into	into	IN
9935	14	135	Loaves	loaf	NNS
9935	14	136	Baking	bake	VBG
9935	14	137	the	the	DT
9935	14	138	Bread	Bread	NNP
9935	14	139	Scoring	Scoring	NNP
9935	14	140	Bread	Bread	NNP
9935	14	141	Use	Use	NNP
9935	14	142	of	of	IN
9935	14	143	the	the	DT
9935	14	144	Bread	Bread	NNP
9935	14	145	Mixer	Mixer	NNP
9935	14	146	Serving	serve	VBG
9935	14	147	Bread	Bread	NNP
9935	14	148	Bread	Bread	NNP
9935	14	149	Recipes	Recipes	NNPS
9935	14	150	Recipes	Recipes	NNP
9935	14	151	for	for	IN
9935	14	152	Rolls	Rolls	NNP
9935	14	153	,	,	,
9935	14	154	Buns	Buns	NNPS
9935	14	155	,	,	,
9935	14	156	and	and	CC
9935	14	157	Biscuits	Biscuits	NNP
9935	14	158	Toast	Toast	NNP
9935	14	159	Left	leave	VBN
9935	14	160	-	-	HYPH
9935	14	161	Over	Over	NNP
9935	14	162	Bread	bread	NN
9935	14	163	HOT	hot	JJ
9935	14	164	BREADS	BREADS	NNP
9935	14	165	Hot	Hot	NNP
9935	14	166	Breads	Breads	NNP
9935	14	167	in	in	IN
9935	14	168	the	the	DT
9935	14	169	Diet	Diet	NNP
9935	14	170	Principal	Principal	NNP
9935	14	171	Requirements	Requirements	NNPS
9935	14	172	for	for	IN
9935	14	173	Hot	Hot	NNP
9935	14	174	Breads	Breads	NNP
9935	14	175	Leavening	Leavening	NNP
9935	14	176	Agents	Agents	NNPS
9935	14	177	Hot	Hot	NNP
9935	14	178	-	-	HYPH
9935	14	179	Bread	Bread	NNP
9935	14	180	Utensils	Utensils	NNPS
9935	14	181	and	and	CC
9935	14	182	Their	-PRON-	PRP$
9935	14	183	Use	use	NN
9935	14	184	Preparing	prepare	VBG
9935	14	185	the	the	DT
9935	14	186	Hot	hot	JJ
9935	14	187	-	-	HYPH
9935	14	188	Bread	bread	NN
9935	14	189	Mixture	mixture	NN
9935	14	190	Baking	Baking	NNP
9935	14	191	the	the	DT
9935	14	192	Hot	hot	JJ
9935	14	193	-	-	HYPH
9935	14	194	Bread	bread	NN
9935	14	195	Mixture	mixture	NN
9935	14	196	Serving	serve	VBG
9935	14	197	Hot	Hot	NNP
9935	14	198	Breads	Breads	NNP
9935	14	199	Popover	Popover	NNP
9935	14	200	Recipes	Recipes	NNP
9935	14	201	Griddle	Griddle	NNP
9935	14	202	-	-	HYPH
9935	14	203	Cake	Cake	NNP
9935	14	204	Recipes	Recipes	NNPS
9935	14	205	Waffle	Waffle	NNP
9935	14	206	Recipes	Recipes	NNPS
9935	14	207	Muffin	Muffin	NNP
9935	14	208	Recipes	Recipes	NNP
9935	14	209	Corn	Corn	NNP
9935	14	210	-	-	HYPH
9935	14	211	Cake	Cake	NNP
9935	14	212	Recipes	Recipes	NNPS
9935	14	213	Biscuit	Biscuit	NNP
9935	14	214	Recipes	recipe	NNS
9935	14	215	Miscellaneous	miscellaneous	JJ
9935	14	216	Hot	Hot	NNP
9935	14	217	-	-	HYPH
9935	14	218	Bread	bread	NN
9935	14	219	Recipes	recipe	NNS
9935	14	220	Utilising	utilise	VBG
9935	14	221	Left	leave	VBN
9935	14	222	-	-	HYPH
9935	14	223	Over	over	RP
9935	14	224	Hot	Hot	NNP
9935	14	225	Breads	Breads	NNP
9935	14	226	Luncheon	Luncheon	NNP
9935	14	227	Menu	Menu	NNP
9935	14	228	INDEX	INDEX	NNP
9935	14	229	*	*	NFP
9935	14	230	*	*	NFP
9935	14	231	*	*	NFP
9935	14	232	*	*	NFP
9935	14	233	*	*	NFP
9935	14	234	ESSENTIALS	essential	NNS
9935	14	235	OF	of	IN
9935	14	236	COOKERY	cookery	NN
9935	14	237	(	(	-LRB-
9935	14	238	PART	PART	NNP
9935	14	239	1	1	LS
9935	14	240	)	)	-RRB-
9935	14	241	THE	the	DT
9935	14	242	PROBLEM	problem	NN
9935	14	243	OF	of	IN
9935	14	244	FOOD	food	NN
9935	14	245	1	1	CD
9935	14	246	.	.	.
9935	15	1	Without	without	IN
9935	15	2	doubt	doubt	NN
9935	15	3	,	,	,
9935	15	4	the	the	DT
9935	15	5	greatest	great	JJS
9935	15	6	problem	problem	NN
9935	15	7	confronting	confront	VBG
9935	15	8	the	the	DT
9935	15	9	human	human	JJ
9935	15	10	race	race	NN
9935	15	11	is	be	VBZ
9935	15	12	that	that	DT
9935	15	13	of	of	IN
9935	15	14	food	food	NN
9935	15	15	.	.	.
9935	16	1	In	in	IN
9935	16	2	order	order	NN
9935	16	3	to	to	TO
9935	16	4	exist	exist	VB
9935	16	5	,	,	,
9935	16	6	every	every	DT
9935	16	7	person	person	NN
9935	16	8	must	must	MD
9935	16	9	eat	eat	VB
9935	16	10	;	;	:
9935	16	11	but	but	CC
9935	16	12	eating	eat	VBG
9935	16	13	simply	simply	RB
9935	16	14	to	to	TO
9935	16	15	keep	keep	VB
9935	16	16	life	life	NN
9935	16	17	in	in	IN
9935	16	18	the	the	DT
9935	16	19	body	body	NN
9935	16	20	is	be	VBZ
9935	16	21	not	not	RB
9935	16	22	enough	enough	JJ
9935	16	23	.	.	.
9935	17	1	Aside	aside	RB
9935	17	2	from	from	IN
9935	17	3	this	this	DT
9935	17	4	,	,	,
9935	17	5	the	the	DT
9935	17	6	body	body	NN
9935	17	7	must	must	MD
9935	17	8	be	be	VB
9935	17	9	supplied	supply	VBN
9935	17	10	with	with	IN
9935	17	11	an	an	DT
9935	17	12	ample	ample	JJ
9935	17	13	amount	amount	NN
9935	17	14	of	of	IN
9935	17	15	energy	energy	NN
9935	17	16	to	to	TO
9935	17	17	carry	carry	VB
9935	17	18	on	on	RP
9935	17	19	each	each	DT
9935	17	20	day	day	NN
9935	17	21	's	's	POS
9935	17	22	work	work	NN
9935	17	23	,	,	,
9935	17	24	as	as	RB
9935	17	25	well	well	RB
9935	17	26	as	as	IN
9935	17	27	with	with	IN
9935	17	28	the	the	DT
9935	17	29	material	material	NN
9935	17	30	needed	need	VBN
9935	17	31	for	for	IN
9935	17	32	its	-PRON-	PRP$
9935	17	33	growth	growth	NN
9935	17	34	,	,	,
9935	17	35	repair	repair	NN
9935	17	36	,	,	,
9935	17	37	and	and	CC
9935	17	38	working	work	VBG
9935	17	39	power	power	NN
9935	17	40	.	.	.
9935	18	1	To	to	TO
9935	18	2	meet	meet	VB
9935	18	3	these	these	DT
9935	18	4	requirements	requirement	NNS
9935	18	5	of	of	IN
9935	18	6	the	the	DT
9935	18	7	human	human	JJ
9935	18	8	body	body	NN
9935	18	9	,	,	,
9935	18	10	there	there	EX
9935	18	11	is	be	VBZ
9935	18	12	nothing	nothing	NN
9935	18	13	to	to	TO
9935	18	14	take	take	VB
9935	18	15	the	the	DT
9935	18	16	place	place	NN
9935	18	17	of	of	IN
9935	18	18	_	_	NNP
9935	18	19	food	food	NN
9935	18	20	_	_	NNP
9935	18	21	,	,	,
9935	18	22	not	not	RB
9935	18	23	merely	merely	RB
9935	18	24	any	any	DT
9935	18	25	kind	kind	NN
9935	18	26	,	,	,
9935	18	27	however	however	RB
9935	18	28	,	,	,
9935	18	29	but	but	CC
9935	18	30	the	the	DT
9935	18	31	_	_	NNP
9935	18	32	right	right	NN
9935	18	33	_	_	NNP
9935	18	34	kind	kind	NN
9935	18	35	.	.	.
9935	19	1	Indeed	indeed	RB
9935	19	2	,	,	,
9935	19	3	so	so	RB
9935	19	4	important	important	JJ
9935	19	5	is	be	VBZ
9935	19	6	the	the	DT
9935	19	7	right	right	JJ
9935	19	8	kind	kind	NN
9935	19	9	of	of	IN
9935	19	10	food	food	NN
9935	19	11	in	in	IN
9935	19	12	the	the	DT
9935	19	13	scheme	scheme	NN
9935	19	14	of	of	IN
9935	19	15	life	life	NN
9935	19	16	that	that	WDT
9935	19	17	the	the	DT
9935	19	18	child	child	NN
9935	19	19	deprived	deprive	VBN
9935	19	20	of	of	IN
9935	19	21	it	-PRON-	PRP
9935	19	22	neither	neither	CC
9935	19	23	grows	grow	VBZ
9935	19	24	nor	nor	CC
9935	19	25	increases	increase	VBZ
9935	19	26	in	in	IN
9935	19	27	weight	weight	NN
9935	19	28	,	,	,
9935	19	29	and	and	CC
9935	19	30	the	the	DT
9935	19	31	adult	adult	NN
9935	19	32	who	who	WP
9935	19	33	is	be	VBZ
9935	19	34	unable	unable	JJ
9935	19	35	to	to	TO
9935	19	36	secure	secure	VB
9935	19	37	enough	enough	RB
9935	19	38	of	of	IN
9935	19	39	it	-PRON-	PRP
9935	19	40	for	for	IN
9935	19	41	adequate	adequate	JJ
9935	19	42	nourishment	nourishment	NN
9935	19	43	is	be	VBZ
9935	19	44	deficient	deficient	JJ
9935	19	45	in	in	IN
9935	19	46	nerve	nerve	NN
9935	19	47	force	force	NN
9935	19	48	and	and	CC
9935	19	49	working	work	VBG
9935	19	50	power	power	NN
9935	19	51	.	.	.
9935	20	1	If	if	IN
9935	20	2	a	a	DT
9935	20	3	person	person	NN
9935	20	4	is	be	VBZ
9935	20	5	to	to	TO
9935	20	6	get	get	VB
9935	20	7	the	the	DT
9935	20	8	best	good	JJS
9935	20	9	out	out	IN
9935	20	10	of	of	IN
9935	20	11	life	life	NN
9935	20	12	,	,	,
9935	20	13	the	the	DT
9935	20	14	food	food	NN
9935	20	15	taken	take	VBN
9935	20	16	into	into	IN
9935	20	17	the	the	DT
9935	20	18	body	body	NN
9935	20	19	must	must	MD
9935	20	20	possess	possess	VB
9935	20	21	real	real	JJ
9935	20	22	sustaining	sustain	VBG
9935	20	23	power	power	NN
9935	20	24	and	and	CC
9935	20	25	supply	supply	VB
9935	20	26	the	the	DT
9935	20	27	tissues	tissue	NNS
9935	20	28	with	with	IN
9935	20	29	the	the	DT
9935	20	30	necessary	necessary	JJ
9935	20	31	building	building	NN
9935	20	32	material	material	NN
9935	20	33	;	;	:
9935	20	34	and	and	CC
9935	20	35	this	this	DT
9935	20	36	truth	truth	NN
9935	20	37	points	point	VBZ
9935	20	38	out	out	RP
9935	20	39	that	that	IN
9935	20	40	there	there	EX
9935	20	41	are	be	VBP
9935	20	42	facts	fact	NNS
9935	20	43	and	and	CC
9935	20	44	principles	principle	NNS
9935	20	45	that	that	WDT
9935	20	46	must	must	MD
9935	20	47	be	be	VB
9935	20	48	known	know	VBN
9935	20	49	in	in	IN
9935	20	50	order	order	NN
9935	20	51	that	that	IN
9935	20	52	the	the	DT
9935	20	53	proper	proper	JJ
9935	20	54	selection	selection	NN
9935	20	55	of	of	IN
9935	20	56	food	food	NN
9935	20	57	may	may	MD
9935	20	58	be	be	VB
9935	20	59	made	make	VBN
9935	20	60	,	,	,
9935	20	61	that	that	IN
9935	20	62	it	-PRON-	PRP
9935	20	63	may	may	MD
9935	20	64	be	be	VB
9935	20	65	so	so	RB
9935	20	66	prepared	prepared	JJ
9935	20	67	as	as	IN
9935	20	68	to	to	TO
9935	20	69	increase	increase	VB
9935	20	70	its	-PRON-	PRP$
9935	20	71	value	value	NN
9935	20	72	,	,	,
9935	20	73	and	and	CC
9935	20	74	that	that	IN
9935	20	75	economy	economy	NN
9935	20	76	in	in	IN
9935	20	77	its	-PRON-	PRP$
9935	20	78	selection	selection	NN
9935	20	79	,	,	,
9935	20	80	preparation	preparation	NN
9935	20	81	,	,	,
9935	20	82	use	use	NN
9935	20	83	,	,	,
9935	20	84	and	and	CC
9935	20	85	care	care	NN
9935	20	86	may	may	MD
9935	20	87	be	be	VB
9935	20	88	exercised	exercise	VBN
9935	20	89	.	.	.
9935	21	1	2	2	LS
9935	21	2	.	.	.
9935	22	1	Probably	probably	RB
9935	22	2	the	the	DT
9935	22	3	most	most	RBS
9935	22	4	important	important	JJ
9935	22	5	of	of	IN
9935	22	6	these	these	DT
9935	22	7	principles	principle	NNS
9935	22	8	is	be	VBZ
9935	22	9	the	the	DT
9935	22	10	_	_	NNP
9935	22	11	cooking	cooking	NN
9935	22	12	of	of	IN
9935	22	13	food	food	NN
9935	22	14	_	_	NNP
9935	22	15	.	.	.
9935	23	1	While	while	IN
9935	23	2	this	this	DT
9935	23	3	refers	refer	VBZ
9935	23	4	especially	especially	RB
9935	23	5	to	to	IN
9935	23	6	the	the	DT
9935	23	7	preparation	preparation	NN
9935	23	8	of	of	IN
9935	23	9	food	food	NN
9935	23	10	by	by	IN
9935	23	11	subjecting	subject	VBG
9935	23	12	edible	edible	JJ
9935	23	13	materials	material	NNS
9935	23	14	to	to	IN
9935	23	15	the	the	DT
9935	23	16	action	action	NN
9935	23	17	of	of	IN
9935	23	18	heat	heat	NN
9935	23	19	,	,	,
9935	23	20	it	-PRON-	PRP
9935	23	21	involves	involve	VBZ
9935	23	22	much	much	RB
9935	23	23	more	more	JJR
9935	23	24	.	.	.
9935	24	1	The	the	DT
9935	24	2	cooking	cooking	NN
9935	24	3	of	of	IN
9935	24	4	food	food	NN
9935	24	5	is	be	VBZ
9935	24	6	a	a	DT
9935	24	7	science	science	NN
9935	24	8	as	as	RB
9935	24	9	well	well	RB
9935	24	10	as	as	IN
9935	24	11	an	an	DT
9935	24	12	art	art	NN
9935	24	13	,	,	,
9935	24	14	and	and	CC
9935	24	15	it	-PRON-	PRP
9935	24	16	depends	depend	VBZ
9935	24	17	for	for	IN
9935	24	18	its	-PRON-	PRP$
9935	24	19	success	success	NN
9935	24	20	on	on	IN
9935	24	21	known	know	VBN
9935	24	22	and	and	CC
9935	24	23	established	establish	VBN
9935	24	24	principles	principle	NNS
9935	24	25	.	.	.
9935	25	1	In	in	IN
9935	25	2	its	-PRON-	PRP$
9935	25	3	full	full	JJ
9935	25	4	sense	sense	NN
9935	25	5	,	,	,
9935	25	6	_	_	NNP
9935	25	7	cookery	cookery	NN
9935	25	8	_	_	NNP
9935	25	9	means	mean	VBZ
9935	25	10	not	not	RB
9935	25	11	only	only	RB
9935	25	12	the	the	DT
9935	25	13	ability	ability	NN
9935	25	14	to	to	TO
9935	25	15	follow	follow	VB
9935	25	16	a	a	DT
9935	25	17	recipe	recipe	NN
9935	25	18	,	,	,
9935	25	19	thereby	thereby	RB
9935	25	20	producing	produce	VBG
9935	25	21	a	a	DT
9935	25	22	successfully	successfully	RB
9935	25	23	cooked	cook	VBN
9935	25	24	dish	dish	NN
9935	25	25	,	,	,
9935	25	26	but	but	CC
9935	25	27	also	also	RB
9935	25	28	the	the	DT
9935	25	29	ability	ability	NN
9935	25	30	to	to	TO
9935	25	31	select	select	VB
9935	25	32	materials	material	NNS
9935	25	33	,	,	,
9935	25	34	a	a	DT
9935	25	35	knowledge	knowledge	NN
9935	25	36	of	of	IN
9935	25	37	the	the	DT
9935	25	38	ways	way	NNS
9935	25	39	in	in	IN
9935	25	40	which	which	WDT
9935	25	41	to	to	TO
9935	25	42	prepare	prepare	VB
9935	25	43	them	-PRON-	PRP
9935	25	44	,	,	,
9935	25	45	an	an	DT
9935	25	46	understanding	understanding	NN
9935	25	47	of	of	IN
9935	25	48	their	-PRON-	PRP$
9935	25	49	value	value	NN
9935	25	50	for	for	IN
9935	25	51	the	the	DT
9935	25	52	persons	person	NNS
9935	25	53	for	for	IN
9935	25	54	whom	whom	WP
9935	25	55	they	-PRON-	PRP
9935	25	56	are	be	VBP
9935	25	57	prepared	prepare	VBN
9935	25	58	,	,	,
9935	25	59	and	and	CC
9935	25	60	ingenuity	ingenuity	NN
9935	25	61	in	in	IN
9935	25	62	serving	serve	VBG
9935	25	63	foods	food	NNS
9935	25	64	attractively	attractively	RB
9935	25	65	and	and	CC
9935	25	66	in	in	IN
9935	25	67	making	make	VBG
9935	25	68	the	the	DT
9935	25	69	best	good	JJS
9935	25	70	use	use	NN
9935	25	71	of	of	IN
9935	25	72	food	food	NN
9935	25	73	that	that	WDT
9935	25	74	may	may	MD
9935	25	75	be	be	VB
9935	25	76	left	leave	VBN
9935	25	77	over	over	RP
9935	25	78	from	from	IN
9935	25	79	the	the	DT
9935	25	80	previous	previous	JJ
9935	25	81	meals	meal	NNS
9935	25	82	,	,	,
9935	25	83	so	so	IN
9935	25	84	that	that	IN
9935	25	85	there	there	EX
9935	25	86	will	will	MD
9935	25	87	be	be	VB
9935	25	88	practically	practically	RB
9935	25	89	no	no	DT
9935	25	90	waste	waste	NN
9935	25	91	.	.	.
9935	26	1	Thus	thus	RB
9935	26	2	,	,	,
9935	26	3	while	while	IN
9935	26	4	cookery	cookery	NN
9935	26	5	in	in	IN
9935	26	6	all	all	DT
9935	26	7	its	-PRON-	PRP$
9935	26	8	phases	phase	NNS
9935	26	9	is	be	VBZ
9935	26	10	a	a	DT
9935	26	11	broad	broad	JJ
9935	26	12	subject	subject	NN
9935	26	13	,	,	,
9935	26	14	it	-PRON-	PRP
9935	26	15	is	be	VBZ
9935	26	16	one	one	NN
9935	26	17	that	that	WDT
9935	26	18	truly	truly	RB
9935	26	19	belongs	belong	VBZ
9935	26	20	to	to	IN
9935	26	21	woman	woman	NN
9935	26	22	,	,	,
9935	26	23	not	not	RB
9935	26	24	only	only	RB
9935	26	25	because	because	IN
9935	26	26	of	of	IN
9935	26	27	the	the	DT
9935	26	28	pleasure	pleasure	NN
9935	26	29	she	-PRON-	PRP
9935	26	30	derives	derive	VBZ
9935	26	31	in	in	IN
9935	26	32	preparing	prepare	VBG
9935	26	33	food	food	NN
9935	26	34	for	for	IN
9935	26	35	the	the	DT
9935	26	36	members	member	NNS
9935	26	37	of	of	IN
9935	26	38	her	-PRON-	PRP$
9935	26	39	family	family	NN
9935	26	40	,	,	,
9935	26	41	but	but	CC
9935	26	42	because	because	IN
9935	26	43	she	-PRON-	PRP
9935	26	44	is	be	VBZ
9935	26	45	particularly	particularly	RB
9935	26	46	qualified	qualified	JJ
9935	26	47	to	to	TO
9935	26	48	carry	carry	VB
9935	26	49	on	on	RP
9935	26	50	the	the	DT
9935	26	51	work	work	NN
9935	26	52	.	.	.
9935	27	1	3	3	LS
9935	27	2	.	.	.
9935	28	1	The	the	DT
9935	28	2	providing	providing	NN
9935	28	3	of	of	IN
9935	28	4	food	food	NN
9935	28	5	in	in	IN
9935	28	6	the	the	DT
9935	28	7	home	home	NN
9935	28	8	is	be	VBZ
9935	28	9	a	a	DT
9935	28	10	matter	matter	NN
9935	28	11	that	that	WDT
9935	28	12	usually	usually	RB
9935	28	13	falls	fall	VBZ
9935	28	14	to	to	IN
9935	28	15	the	the	DT
9935	28	16	lot	lot	NN
9935	28	17	of	of	IN
9935	28	18	the	the	DT
9935	28	19	housewife	housewife	NN
9935	28	20	;	;	:
9935	28	21	in	in	IN
9935	28	22	fact	fact	NN
9935	28	23	,	,	,
9935	28	24	on	on	IN
9935	28	25	her	-PRON-	PRP
9935	28	26	depends	depend	VBZ
9935	28	27	the	the	DT
9935	28	28	wise	wise	JJ
9935	28	29	use	use	NN
9935	28	30	of	of	IN
9935	28	31	the	the	DT
9935	28	32	family	family	NN
9935	28	33	income	income	NN
9935	28	34	.	.	.
9935	29	1	This	this	DT
9935	29	2	means	mean	VBZ
9935	29	3	,	,	,
9935	29	4	then	then	RB
9935	29	5	,	,	,
9935	29	6	that	that	IN
9935	29	7	whether	whether	IN
9935	29	8	a	a	DT
9935	29	9	woman	woman	NN
9935	29	10	is	be	VBZ
9935	29	11	earning	earn	VBG
9935	29	12	her	-PRON-	PRP$
9935	29	13	own	own	JJ
9935	29	14	livelihood	livelihood	NN
9935	29	15	and	and	CC
9935	29	16	has	have	VBZ
9935	29	17	only	only	RB
9935	29	18	herself	-PRON-	PRP
9935	29	19	to	to	TO
9935	29	20	provide	provide	VB
9935	29	21	for	for	IN
9935	29	22	,	,	,
9935	29	23	or	or	CC
9935	29	24	whether	whether	IN
9935	29	25	she	-PRON-	PRP
9935	29	26	is	be	VBZ
9935	29	27	spending	spend	VBG
9935	29	28	a	a	DT
9935	29	29	part	part	NN
9935	29	30	of	of	IN
9935	29	31	some	some	DT
9935	29	32	other	other	JJ
9935	29	33	person	person	NN
9935	29	34	's	's	POS
9935	29	35	income	income	NN
9935	29	36	,	,	,
9935	29	37	as	as	IN
9935	29	38	,	,	,
9935	29	39	for	for	IN
9935	29	40	instance	instance	NN
9935	29	41	,	,	,
9935	29	42	her	-PRON-	PRP$
9935	29	43	father	father	NN
9935	29	44	's	's	POS
9935	29	45	or	or	CC
9935	29	46	her	-PRON-	PRP$
9935	29	47	husband	husband	NN
9935	29	48	's	's	POS
9935	29	49	,	,	,
9935	29	50	she	-PRON-	PRP
9935	29	51	should	should	MD
9935	29	52	understand	understand	VB
9935	29	53	how	how	WRB
9935	29	54	to	to	TO
9935	29	55	proportion	proportion	VB
9935	29	56	her	-PRON-	PRP$
9935	29	57	money	money	NN
9935	29	58	so	so	IN
9935	29	59	as	as	IN
9935	29	60	to	to	TO
9935	29	61	provide	provide	VB
9935	29	62	the	the	DT
9935	29	63	essential	essential	JJ
9935	29	64	needs	need	NNS
9935	29	65	,	,	,
9935	29	66	namely	namely	RB
9935	29	67	,	,	,
9935	29	68	food	food	NN
9935	29	69	,	,	,
9935	29	70	clothing	clothing	NN
9935	29	71	,	,	,
9935	29	72	and	and	CC
9935	29	73	shelter	shelter	NN
9935	29	74	.	.	.
9935	30	1	In	in	IN
9935	30	2	considering	consider	VBG
9935	30	3	the	the	DT
9935	30	4	question	question	NN
9935	30	5	of	of	IN
9935	30	6	providing	provide	VBG
9935	30	7	food	food	NN
9935	30	8	,	,	,
9935	30	9	the	the	DT
9935	30	10	housewife	housewife	NN
9935	30	11	should	should	MD
9935	30	12	set	set	VB
9935	30	13	about	about	RP
9935	30	14	to	to	TO
9935	30	15	determine	determine	VB
9935	30	16	what	what	WP
9935	30	17	three	three	CD
9935	30	18	meals	meal	NNS
9935	30	19	a	a	DT
9935	30	20	day	day	NN
9935	30	21	will	will	MD
9935	30	22	cost	cost	VB
9935	30	23	,	,	,
9935	30	24	and	and	CC
9935	30	25	in	in	IN
9935	30	26	this	this	DT
9935	30	27	matter	matter	NN
9935	30	28	she	-PRON-	PRP
9935	30	29	should	should	MD
9935	30	30	be	be	VB
9935	30	31	guided	guide	VBN
9935	30	32	by	by	IN
9935	30	33	the	the	DT
9935	30	34	thought	thought	NN
9935	30	35	that	that	IN
9935	30	36	the	the	DT
9935	30	37	meals	meal	NNS
9935	30	38	must	must	MD
9935	30	39	be	be	VB
9935	30	40	the	the	DT
9935	30	41	best	good	JJS
9935	30	42	that	that	WDT
9935	30	43	can	can	MD
9935	30	44	possibly	possibly	RB
9935	30	45	be	be	VB
9935	30	46	purchased	purchase	VBN
9935	30	47	for	for	IN
9935	30	48	the	the	DT
9935	30	49	amount	amount	NN
9935	30	50	of	of	IN
9935	30	51	money	money	NN
9935	30	52	allowed	allow	VBN
9935	30	53	for	for	IN
9935	30	54	food	food	NN
9935	30	55	from	from	IN
9935	30	56	the	the	DT
9935	30	57	family	family	NN
9935	30	58	income	income	NN
9935	30	59	and	and	CC
9935	30	60	that	that	IN
9935	30	61	their	-PRON-	PRP$
9935	30	62	cost	cost	NN
9935	30	63	must	must	MD
9935	30	64	not	not	RB
9935	30	65	exceed	exceed	VB
9935	30	66	the	the	DT
9935	30	67	allotment	allotment	NN
9935	30	68	.	.	.
9935	31	1	To	to	IN
9935	31	2	a	a	DT
9935	31	3	great	great	JJ
9935	31	4	extent	extent	NN
9935	31	5	she	-PRON-	PRP
9935	31	6	can	can	MD
9935	31	7	control	control	VB
9935	31	8	the	the	DT
9935	31	9	cost	cost	NN
9935	31	10	of	of	IN
9935	31	11	her	-PRON-	PRP$
9935	31	12	foods	food	NNS
9935	31	13	by	by	IN
9935	31	14	selecting	select	VBG
9935	31	15	them	-PRON-	PRP
9935	31	16	with	with	IN
9935	31	17	care	care	NN
9935	31	18	and	and	CC
9935	31	19	then	then	RB
9935	31	20	making	make	VBG
9935	31	21	good	good	JJ
9935	31	22	use	use	NN
9935	31	23	of	of	IN
9935	31	24	what	what	WP
9935	31	25	her	-PRON-	PRP$
9935	31	26	money	money	NN
9935	31	27	has	have	VBZ
9935	31	28	bought	buy	VBN
9935	31	29	.	.	.
9935	32	1	It	-PRON-	PRP
9935	32	2	is	be	VBZ
9935	32	3	only	only	RB
9935	32	4	by	by	IN
9935	32	5	constant	constant	JJ
9935	32	6	thought	thought	NN
9935	32	7	and	and	CC
9935	32	8	careful	careful	JJ
9935	32	9	planning	planning	NN
9935	32	10	,	,	,
9935	32	11	however	however	RB
9935	32	12	,	,	,
9935	32	13	that	that	IN
9935	32	14	she	-PRON-	PRP
9935	32	15	will	will	MD
9935	32	16	be	be	VB
9935	32	17	able	able	JJ
9935	32	18	to	to	TO
9935	32	19	keep	keep	VB
9935	32	20	within	within	IN
9935	32	21	her	-PRON-	PRP$
9935	32	22	means	mean	NNS
9935	32	23	,	,	,
9935	32	24	and	and	CC
9935	32	25	she	-PRON-	PRP
9935	32	26	will	will	MD
9935	32	27	find	find	VB
9935	32	28	that	that	IN
9935	32	29	her	-PRON-	PRP$
9935	32	30	greatest	great	JJS
9935	32	31	assistance	assistance	NN
9935	32	32	lies	lie	VBZ
9935	32	33	in	in	IN
9935	32	34	studying	study	VBG
9935	32	35	foods	food	NNS
9935	32	36	and	and	CC
9935	32	37	the	the	DT
9935	32	38	ways	way	NNS
9935	32	39	in	in	IN
9935	32	40	which	which	WDT
9935	32	41	to	to	TO
9935	32	42	prepare	prepare	VB
9935	32	43	them	-PRON-	PRP
9935	32	44	.	.	.
9935	33	1	4	4	LS
9935	33	2	.	.	.
9935	34	1	A	a	DT
9935	34	2	factor	factor	NN
9935	34	3	that	that	WDT
9935	34	4	should	should	MD
9935	34	5	not	not	RB
9935	34	6	be	be	VB
9935	34	7	disregarded	disregard	VBN
9935	34	8	in	in	IN
9935	34	9	the	the	DT
9935	34	10	problem	problem	NN
9935	34	11	of	of	IN
9935	34	12	food	food	NN
9935	34	13	is	be	VBZ
9935	34	14	_	_	NNP
9935	34	15	waste	waste	NN
9935	34	16	_	_	NNP
9935	34	17	,	,	,
9935	34	18	and	and	CC
9935	34	19	so	so	IN
9935	34	20	that	that	IN
9935	34	21	the	the	DT
9935	34	22	housewife	housewife	NN
9935	34	23	can	can	MD
9935	34	24	cope	cope	VB
9935	34	25	with	with	IN
9935	34	26	it	-PRON-	PRP
9935	34	27	properly	properly	RB
9935	34	28	she	-PRON-	PRP
9935	34	29	should	should	MD
9935	34	30	understand	understand	VB
9935	34	31	the	the	DT
9935	34	32	distinction	distinction	NN
9935	34	33	between	between	IN
9935	34	34	waste	waste	NN
9935	34	35	and	and	CC
9935	34	36	refuse	refuse	VBP
9935	34	37	.	.	.
9935	35	1	These	these	DT
9935	35	2	terms	term	NNS
9935	35	3	are	be	VBP
9935	35	4	thought	think	VBN
9935	35	5	by	by	IN
9935	35	6	some	some	DT
9935	35	7	to	to	TO
9935	35	8	mean	mean	VB
9935	35	9	the	the	DT
9935	35	10	same	same	JJ
9935	35	11	thing	thing	NN
9935	35	12	and	and	CC
9935	35	13	are	be	VBP
9935	35	14	often	often	RB
9935	35	15	confused	confused	JJ
9935	35	16	;	;	:
9935	35	17	but	but	CC
9935	35	18	there	there	EX
9935	35	19	is	be	VBZ
9935	35	20	a	a	DT
9935	35	21	decided	decide	VBN
9935	35	22	difference	difference	NN
9935	35	23	between	between	IN
9935	35	24	them	-PRON-	PRP
9935	35	25	.	.	.
9935	36	1	_	_	NNP
9935	36	2	Waste	Waste	NNP
9935	36	3	_	_	NNP
9935	36	4	,	,	,
9935	36	5	as	as	IN
9935	36	6	applied	apply	VBN
9935	36	7	to	to	IN
9935	36	8	food	food	NN
9935	36	9	,	,	,
9935	36	10	is	be	VBZ
9935	36	11	something	something	NN
9935	36	12	that	that	WDT
9935	36	13	could	could	MD
9935	36	14	be	be	VB
9935	36	15	used	use	VBN
9935	36	16	but	but	CC
9935	36	17	is	be	VBZ
9935	36	18	not	not	RB
9935	36	19	,	,	,
9935	36	20	whereas	whereas	IN
9935	36	21	_	_	NNP
9935	36	22	refuse	refuse	NN
9935	36	23	_	_	NNP
9935	36	24	is	be	VBZ
9935	36	25	something	something	NN
9935	36	26	that	that	WDT
9935	36	27	is	be	VBZ
9935	36	28	rejected	reject	VBN
9935	36	29	because	because	IN
9935	36	30	it	-PRON-	PRP
9935	36	31	is	be	VBZ
9935	36	32	unfit	unfit	JJ
9935	36	33	for	for	IN
9935	36	34	use	use	NN
9935	36	35	.	.	.
9935	37	1	For	for	IN
9935	37	2	example	example	NN
9935	37	3	,	,	,
9935	37	4	the	the	DT
9935	37	5	fat	fat	NN
9935	37	6	of	of	IN
9935	37	7	meat	meat	NN
9935	37	8	,	,	,
9935	37	9	which	which	WDT
9935	37	10	is	be	VBZ
9935	37	11	often	often	RB
9935	37	12	eaten	eat	VBN
9935	37	13	,	,	,
9935	37	14	is	be	VBZ
9935	37	15	waste	waste	NN
9935	37	16	if	if	IN
9935	37	17	it	-PRON-	PRP
9935	37	18	is	be	VBZ
9935	37	19	thrown	throw	VBN
9935	37	20	away	away	RP
9935	37	21	,	,	,
9935	37	22	but	but	CC
9935	37	23	potato	potato	NN
9935	37	24	parings	paring	NNS
9935	37	25	,	,	,
9935	37	26	which	which	WDT
9935	37	27	are	be	VBP
9935	37	28	not	not	RB
9935	37	29	suitable	suitable	JJ
9935	37	30	as	as	IN
9935	37	31	food	food	NN
9935	37	32	,	,	,
9935	37	33	are	be	VBP
9935	37	34	refuse	refuse	NN
9935	37	35	.	.	.
9935	38	1	In	in	IN
9935	38	2	connection	connection	NN
9935	38	3	with	with	IN
9935	38	4	the	the	DT
9935	38	5	problem	problem	NN
9935	38	6	of	of	IN
9935	38	7	waste	waste	NN
9935	38	8	,	,	,
9935	38	9	it	-PRON-	PRP
9935	38	10	may	may	MD
9935	38	11	be	be	VB
9935	38	12	well	well	JJ
9935	38	13	to	to	TO
9935	38	14	know	know	VB
9935	38	15	that	that	DT
9935	38	16	leakage	leakage	NN
9935	38	17	in	in	IN
9935	38	18	the	the	DT
9935	38	19	household	household	NN
9935	38	20	is	be	VBZ
9935	38	21	due	due	JJ
9935	38	22	to	to	IN
9935	38	23	three	three	CD
9935	38	24	causes	cause	NNS
9935	38	25	.	.	.
9935	39	1	The	the	DT
9935	39	2	first	first	JJ
9935	39	3	one	one	CD
9935	39	4	is	be	VBZ
9935	39	5	lack	lack	NN
9935	39	6	of	of	IN
9935	39	7	knowledge	knowledge	NN
9935	39	8	on	on	IN
9935	39	9	the	the	DT
9935	39	10	part	part	NN
9935	39	11	of	of	IN
9935	39	12	the	the	DT
9935	39	13	housekeeper	housekeeper	NN
9935	39	14	as	as	IN
9935	39	15	to	to	IN
9935	39	16	the	the	DT
9935	39	17	difference	difference	NN
9935	39	18	between	between	IN
9935	39	19	waste	waste	NN
9935	39	20	and	and	CC
9935	39	21	refuse	refuse	NN
9935	39	22	and	and	CC
9935	39	23	a	a	DT
9935	39	24	consequent	consequent	JJ
9935	39	25	failure	failure	NN
9935	39	26	to	to	IN
9935	39	27	market	market	NN
9935	39	28	well	well	RB
9935	39	29	.	.	.
9935	40	1	As	as	IN
9935	40	2	an	an	DT
9935	40	3	illustration	illustration	NN
9935	40	4	,	,	,
9935	40	5	many	many	JJ
9935	40	6	housewives	housewife	NNS
9935	40	7	will	will	MD
9935	40	8	reject	reject	VB
9935	40	9	turkey	turkey	NNP
9935	40	10	at	at	IN
9935	40	11	a	a	DT
9935	40	12	certain	certain	JJ
9935	40	13	price	price	NN
9935	40	14	a	a	DT
9935	40	15	pound	pound	NN
9935	40	16	as	as	IN
9935	40	17	being	be	VBG
9935	40	18	too	too	RB
9935	40	19	expensive	expensive	JJ
9935	40	20	and	and	CC
9935	40	21	,	,	,
9935	40	22	instead	instead	RB
9935	40	23	,	,	,
9935	40	24	will	will	MD
9935	40	25	buy	buy	VB
9935	40	26	chicken	chicken	NN
9935	40	27	at	at	IN
9935	40	28	,	,	,
9935	40	29	say	say	UH
9935	40	30	,	,	,
9935	40	31	5	5	CD
9935	40	32	cents	cent	NNS
9935	40	33	a	a	DT
9935	40	34	pound	pound	NN
9935	40	35	less	less	RBR
9935	40	36	.	.	.
9935	41	1	In	in	IN
9935	41	2	reality	reality	NN
9935	41	3	,	,	,
9935	41	4	chicken	chicken	VBN
9935	41	5	at	at	IN
9935	41	6	5	5	CD
9935	41	7	cents	cent	NNS
9935	41	8	a	a	DT
9935	41	9	pound	pound	NN
9935	41	10	less	less	JJR
9935	41	11	than	than	IN
9935	41	12	the	the	DT
9935	41	13	price	price	NN
9935	41	14	of	of	IN
9935	41	15	turkey	turkey	NNP
9935	41	16	is	be	VBZ
9935	41	17	more	more	RBR
9935	41	18	expensive	expensive	JJ
9935	41	19	,	,	,
9935	41	20	because	because	IN
9935	41	21	turkey	turkey	NNP
9935	41	22	,	,	,
9935	41	23	whose	whose	WP$
9935	41	24	proportion	proportion	NN
9935	41	25	of	of	IN
9935	41	26	meat	meat	NN
9935	41	27	to	to	IN
9935	41	28	bone	bone	NN
9935	41	29	is	be	VBZ
9935	41	30	greater	great	JJR
9935	41	31	than	than	IN
9935	41	32	that	that	DT
9935	41	33	of	of	IN
9935	41	34	chicken	chicken	NN
9935	41	35	,	,	,
9935	41	36	furnishes	furnish	VBZ
9935	41	37	more	more	RBR
9935	41	38	edible	edible	JJ
9935	41	39	material	material	NN
9935	41	40	;	;	:
9935	41	41	therefore	therefore	RB
9935	41	42	,	,	,
9935	41	43	in	in	IN
9935	41	44	buying	buy	VBG
9935	41	45	chicken	chicken	NN
9935	41	46	,	,	,
9935	41	47	they	-PRON-	PRP
9935	41	48	pay	pay	VBP
9935	41	49	more	more	JJR
9935	41	50	for	for	IN
9935	41	51	refuse	refuse	NN
9935	41	52	in	in	IN
9935	41	53	proportion	proportion	NN
9935	41	54	to	to	IN
9935	41	55	good	good	JJ
9935	41	56	material	material	NN
9935	41	57	.	.	.
9935	42	1	The	the	DT
9935	42	2	second	second	JJ
9935	42	3	cause	cause	NN
9935	42	4	for	for	IN
9935	42	5	this	this	DT
9935	42	6	leakage	leakage	NN
9935	42	7	in	in	IN
9935	42	8	the	the	DT
9935	42	9	household	household	NN
9935	42	10	is	be	VBZ
9935	42	11	excessive	excessive	JJ
9935	42	12	waste	waste	NN
9935	42	13	in	in	IN
9935	42	14	the	the	DT
9935	42	15	preparation	preparation	NN
9935	42	16	of	of	IN
9935	42	17	food	food	NN
9935	42	18	for	for	IN
9935	42	19	the	the	DT
9935	42	20	table	table	NN
9935	42	21	,	,	,
9935	42	22	arising	arise	VBG
9935	42	23	from	from	IN
9935	42	24	the	the	DT
9935	42	25	selection	selection	NN
9935	42	26	of	of	IN
9935	42	27	the	the	DT
9935	42	28	wrong	wrong	JJ
9935	42	29	cooking	cooking	NN
9935	42	30	method	method	NN
9935	42	31	or	or	CC
9935	42	32	the	the	DT
9935	42	33	lack	lack	NN
9935	42	34	of	of	IN
9935	42	35	skill	skill	NN
9935	42	36	in	in	IN
9935	42	37	cooking	cooking	NN
9935	42	38	;	;	:
9935	42	39	and	and	CC
9935	42	40	the	the	DT
9935	42	41	third	third	JJ
9935	42	42	cause	cause	NN
9935	42	43	is	be	VBZ
9935	42	44	the	the	DT
9935	42	45	serving	serving	NN
9935	42	46	of	of	IN
9935	42	47	too	too	RB
9935	42	48	large	large	JJ
9935	42	49	quantities	quantity	NNS
9935	42	50	and	and	CC
9935	42	51	a	a	DT
9935	42	52	consequent	consequent	JJ
9935	42	53	waste	waste	NN
9935	42	54	of	of	IN
9935	42	55	food	food	NN
9935	42	56	left	leave	VBN
9935	42	57	on	on	IN
9935	42	58	individual	individual	JJ
9935	42	59	plates	plate	NNS
9935	42	60	and	and	CC
9935	42	61	unfit	unfit	JJ
9935	42	62	for	for	IN
9935	42	63	any	any	DT
9935	42	64	other	other	JJ
9935	42	65	use	use	NN
9935	42	66	in	in	IN
9935	42	67	the	the	DT
9935	42	68	home	home	NN
9935	42	69	.	.	.
9935	43	1	5	5	CD
9935	43	2	.	.	.
9935	44	1	Another	another	DT
9935	44	2	matter	matter	NN
9935	44	3	that	that	WDT
9935	44	4	constantly	constantly	RB
9935	44	5	confronts	confront	VBZ
9935	44	6	the	the	DT
9935	44	7	housewife	housewife	NN
9935	44	8	is	be	VBZ
9935	44	9	what	what	WP
9935	44	10	foods	food	NNS
9935	44	11	she	-PRON-	PRP
9935	44	12	shall	shall	MD
9935	44	13	select	select	VB
9935	44	14	for	for	IN
9935	44	15	each	each	DT
9935	44	16	day	day	NN
9935	44	17	's	's	POS
9935	44	18	meals	meal	NNS
9935	44	19	.	.	.
9935	45	1	To	to	TO
9935	45	2	be	be	VB
9935	45	3	successful	successful	JJ
9935	45	4	,	,	,
9935	45	5	all	all	DT
9935	45	6	meals	meal	NNS
9935	45	7	should	should	MD
9935	45	8	be	be	VB
9935	45	9	planned	plan	VBN
9935	45	10	with	with	IN
9935	45	11	the	the	DT
9935	45	12	idea	idea	NN
9935	45	13	of	of	IN
9935	45	14	making	make	VBG
9935	45	15	them	-PRON-	PRP
9935	45	16	wholesome	wholesome	JJ
9935	45	17	and	and	CC
9935	45	18	appetizing	appetize	VBG
9935	45	19	,	,	,
9935	45	20	giving	give	VBG
9935	45	21	them	-PRON-	PRP
9935	45	22	variety	variety	NN
9935	45	23	,	,	,
9935	45	24	and	and	CC
9935	45	25	using	use	VBG
9935	45	26	the	the	DT
9935	45	27	left	left	JJ
9935	45	28	-	-	HYPH
9935	45	29	overs	over	NNS
9935	45	30	.	.	.
9935	46	1	Every	every	DT
9935	46	2	woman	woman	NN
9935	46	3	should	should	MD
9935	46	4	understand	understand	VB
9935	46	5	that	that	IN
9935	46	6	food	food	NN
9935	46	7	is	be	VBZ
9935	46	8	cooked	cook	VBN
9935	46	9	for	for	IN
9935	46	10	both	both	CC
9935	46	11	hygienic	hygienic	JJ
9935	46	12	and	and	CC
9935	46	13	esthetic	esthetic	JJ
9935	46	14	reasons	reason	NNS
9935	46	15	;	;	:
9935	46	16	that	that	RB
9935	46	17	is	is	RB
9935	46	18	,	,	,
9935	46	19	it	-PRON-	PRP
9935	46	20	must	must	MD
9935	46	21	be	be	VB
9935	46	22	made	make	VBN
9935	46	23	safe	safe	JJ
9935	46	24	and	and	CC
9935	46	25	wholesome	wholesome	JJ
9935	46	26	for	for	IN
9935	46	27	health	health	NN
9935	46	28	's	's	POS
9935	46	29	sake	sake	NN
9935	46	30	and	and	CC
9935	46	31	must	must	MD
9935	46	32	satisfy	satisfy	VB
9935	46	33	the	the	DT
9935	46	34	appetite	appetite	NN
9935	46	35	,	,	,
9935	46	36	which	which	WDT
9935	46	37	to	to	IN
9935	46	38	a	a	DT
9935	46	39	considerable	considerable	JJ
9935	46	40	degree	degree	NN
9935	46	41	is	be	VBZ
9935	46	42	mental	mental	JJ
9935	46	43	and	and	CC
9935	46	44	,	,	,
9935	46	45	of	of	IN
9935	46	46	course	course	NN
9935	46	47	,	,	,
9935	46	48	is	be	VBZ
9935	46	49	influenced	influence	VBN
9935	46	50	by	by	IN
9935	46	51	the	the	DT
9935	46	52	appearance	appearance	NN
9935	46	53	of	of	IN
9935	46	54	the	the	DT
9935	46	55	food	food	NN
9935	46	56	.	.	.
9935	47	1	When	when	WRB
9935	47	2	the	the	DT
9935	47	3	housewife	housewife	NN
9935	47	4	knows	know	VBZ
9935	47	5	how	how	WRB
9935	47	6	to	to	TO
9935	47	7	cook	cook	VB
9935	47	8	ordinary	ordinary	JJ
9935	47	9	foods	food	NNS
9935	47	10	well	well	RB
9935	47	11	,	,	,
9935	47	12	she	-PRON-	PRP
9935	47	13	has	have	VBZ
9935	47	14	an	an	DT
9935	47	15	excellent	excellent	JJ
9935	47	16	foundation	foundation	NN
9935	47	17	from	from	IN
9935	47	18	which	which	WDT
9935	47	19	to	to	TO
9935	47	20	obtain	obtain	VB
9935	47	21	variety	variety	NN
9935	47	22	in	in	IN
9935	47	23	the	the	DT
9935	47	24	_	_	NNP
9935	47	25	diet_--by	diet_--by	NNP
9935	47	26	which	which	WDT
9935	47	27	in	in	IN
9935	47	28	these	these	DT
9935	47	29	lessons	lesson	NNS
9935	47	30	is	be	VBZ
9935	47	31	meant	mean	VBN
9935	47	32	the	the	DT
9935	47	33	daily	daily	JJ
9935	47	34	food	food	NN
9935	47	35	and	and	CC
9935	47	36	drink	drink	NN
9935	47	37	of	of	IN
9935	47	38	any	any	DT
9935	47	39	individual	individual	NN
9935	47	40	,	,	,
9935	47	41	and	and	CC
9935	47	42	not	not	RB
9935	47	43	something	something	NN
9935	47	44	prescribed	prescribe	VBN
9935	47	45	by	by	IN
9935	47	46	a	a	DT
9935	47	47	physician	physician	NN
9935	47	48	for	for	IN
9935	47	49	a	a	DT
9935	47	50	person	person	NN
9935	47	51	who	who	WP
9935	47	52	is	be	VBZ
9935	47	53	ill	ill	JJ
9935	47	54	--	--	:
9935	47	55	for	for	IN
9935	47	56	then	then	RB
9935	47	57	it	-PRON-	PRP
9935	47	58	is	be	VBZ
9935	47	59	simply	simply	RB
9935	47	60	a	a	DT
9935	47	61	matter	matter	NN
9935	47	62	of	of	IN
9935	47	63	putting	put	VBG
9935	47	64	a	a	DT
9935	47	65	little	little	JJ
9935	47	66	careful	careful	JJ
9935	47	67	thought	thought	NN
9935	47	68	into	into	IN
9935	47	69	the	the	DT
9935	47	70	work	work	NN
9935	47	71	she	-PRON-	PRP
9935	47	72	is	be	VBZ
9935	47	73	doing	do	VBG
9935	47	74	in	in	IN
9935	47	75	order	order	NN
9935	47	76	to	to	TO
9935	47	77	get	get	VB
9935	47	78	ideas	idea	NNS
9935	47	79	of	of	IN
9935	47	80	new	new	JJ
9935	47	81	ways	way	NNS
9935	47	82	in	in	IN
9935	47	83	which	which	WDT
9935	47	84	to	to	TO
9935	47	85	prepare	prepare	VB
9935	47	86	these	these	DT
9935	47	87	same	same	JJ
9935	47	88	foods	food	NNS
9935	47	89	and	and	CC
9935	47	90	of	of	IN
9935	47	91	utilizing	utilize	VBG
9935	47	92	foodstuffs	foodstuff	NNS
9935	47	93	she	-PRON-	PRP
9935	47	94	has	have	VBZ
9935	47	95	on	on	IN
9935	47	96	hand	hand	NN
9935	47	97	.	.	.
9935	48	1	However	however	RB
9935	48	2	,	,	,
9935	48	3	ample	ample	JJ
9935	48	4	time	time	NN
9935	48	5	must	must	MD
9935	48	6	always	always	RB
9935	48	7	be	be	VB
9935	48	8	allowed	allow	VBN
9935	48	9	for	for	IN
9935	48	10	the	the	DT
9935	48	11	preparation	preparation	NN
9935	48	12	of	of	IN
9935	48	13	meals	meal	NNS
9935	48	14	,	,	,
9935	48	15	for	for	IN
9935	48	16	no	no	DT
9935	48	17	one	one	NN
9935	48	18	can	can	MD
9935	48	19	expect	expect	VB
9935	48	20	to	to	TO
9935	48	21	produce	produce	VB
9935	48	22	tasty	tasty	JJ
9935	48	23	meals	meal	NNS
9935	48	24	by	by	IN
9935	48	25	rushing	rush	VBG
9935	48	26	into	into	IN
9935	48	27	the	the	DT
9935	48	28	kitchen	kitchen	NN
9935	48	29	just	just	RB
9935	48	30	before	before	IN
9935	48	31	meal	meal	NN
9935	48	32	time	time	NN
9935	48	33	and	and	CC
9935	48	34	getting	get	VBG
9935	48	35	up	up	RP
9935	48	36	the	the	DT
9935	48	37	easiest	easy	JJS
9935	48	38	thing	thing	NN
9935	48	39	in	in	IN
9935	48	40	the	the	DT
9935	48	41	quickest	quick	JJS
9935	48	42	manner	manner	NN
9935	48	43	.	.	.
9935	49	1	Well	well	RB
9935	49	2	-	-	HYPH
9935	49	3	planned	plan	VBN
9935	49	4	meals	meal	NNS
9935	49	5	carefully	carefully	RB
9935	49	6	prepared	prepared	JJ
9935	49	7	will	will	MD
9935	49	8	stimulate	stimulate	VB
9935	49	9	interest	interest	NN
9935	49	10	in	in	IN
9935	49	11	the	the	DT
9935	49	12	next	next	JJ
9935	49	13	day	day	NN
9935	49	14	's	's	POS
9935	49	15	bill	bill	NN
9935	49	16	of	of	IN
9935	49	17	fare	fare	NNP
9935	49	18	and	and	CC
9935	49	19	will	will	MD
9935	49	20	prove	prove	VB
9935	49	21	extremely	extremely	RB
9935	49	22	beneficial	beneficial	JJ
9935	49	23	to	to	IN
9935	49	24	all	all	DT
9935	49	25	concerned	concern	VBN
9935	49	26	.	.	.
9935	50	1	6	6	CD
9935	50	2	.	.	.
9935	51	1	In	in	IN
9935	51	2	the	the	DT
9935	51	3	practice	practice	NN
9935	51	4	of	of	IN
9935	51	5	cookery	cookery	NN
9935	51	6	it	-PRON-	PRP
9935	51	7	is	be	VBZ
9935	51	8	also	also	RB
9935	51	9	important	important	JJ
9935	51	10	that	that	IN
9935	51	11	the	the	DT
9935	51	12	meals	meal	NNS
9935	51	13	be	be	VB
9935	51	14	planned	plan	VBN
9935	51	15	and	and	CC
9935	51	16	the	the	DT
9935	51	17	cooking	cooking	NN
9935	51	18	done	do	VBN
9935	51	19	for	for	IN
9935	51	20	the	the	DT
9935	51	21	sake	sake	NN
9935	51	22	of	of	IN
9935	51	23	building	build	VBG
9935	51	24	the	the	DT
9935	51	25	human	human	JJ
9935	51	26	body	body	NN
9935	51	27	and	and	CC
9935	51	28	caring	care	VBG
9935	51	29	for	for	IN
9935	51	30	it	-PRON-	PRP
9935	51	31	.	.	.
9935	52	1	As	as	RB
9935	52	2	soon	soon	RB
9935	52	3	as	as	IN
9935	52	4	any	any	DT
9935	52	5	woman	woman	NN
9935	52	6	realizes	realize	VBZ
9935	52	7	that	that	IN
9935	52	8	both	both	CC
9935	52	9	the	the	DT
9935	52	10	present	present	NN
9935	52	11	and	and	CC
9935	52	12	the	the	DT
9935	52	13	future	future	JJ
9935	52	14	welfare	welfare	NN
9935	52	15	of	of	IN
9935	52	16	the	the	DT
9935	52	17	persons	person	NNS
9935	52	18	for	for	IN
9935	52	19	whom	whom	WP
9935	52	20	she	-PRON-	PRP
9935	52	21	is	be	VBZ
9935	52	22	providing	provide	VBG
9935	52	23	foods	food	NNS
9935	52	24	depend	depend	VB
9935	52	25	on	on	IN
9935	52	26	so	so	RB
9935	52	27	many	many	JJ
9935	52	28	things	thing	NNS
9935	52	29	that	that	WDT
9935	52	30	are	be	VBP
9935	52	31	included	include	VBN
9935	52	32	in	in	IN
9935	52	33	cookery	cookery	NN
9935	52	34	,	,	,
9935	52	35	her	-PRON-	PRP$
9935	52	36	interest	interest	NN
9935	52	37	in	in	IN
9935	52	38	this	this	DT
9935	52	39	branch	branch	NN
9935	52	40	of	of	IN
9935	52	41	domestic	domestic	JJ
9935	52	42	science	science	NN
9935	52	43	will	will	MD
9935	52	44	increase	increase	VB
9935	52	45	;	;	:
9935	52	46	and	and	CC
9935	52	47	in	in	IN
9935	52	48	making	make	VBG
9935	52	49	a	a	DT
9935	52	50	study	study	NN
9935	52	51	of	of	IN
9935	52	52	it	-PRON-	PRP
9935	52	53	she	-PRON-	PRP
9935	52	54	may	may	MD
9935	52	55	rest	rest	VB
9935	52	56	assured	assure	VBN
9935	52	57	that	that	IN
9935	52	58	there	there	EX
9935	52	59	is	be	VBZ
9935	52	60	possibly	possibly	RB
9935	52	61	no	no	DT
9935	52	62	other	other	JJ
9935	52	63	calling	calling	NN
9935	52	64	that	that	WDT
9935	52	65	affords	afford	VBZ
9935	52	66	a	a	DT
9935	52	67	more	more	RBR
9935	52	68	constant	constant	JJ
9935	52	69	source	source	NN
9935	52	70	of	of	IN
9935	52	71	enjoyment	enjoyment	NN
9935	52	72	and	and	CC
9935	52	73	a	a	DT
9935	52	74	better	well	JJR
9935	52	75	opportunity	opportunity	NN
9935	52	76	for	for	IN
9935	52	77	acquiring	acquire	VBG
9935	52	78	knowledge	knowledge	NN
9935	52	79	,	,	,
9935	52	80	displaying	display	VBG
9935	52	81	skill	skill	NN
9935	52	82	,	,	,
9935	52	83	and	and	CC
9935	52	84	helping	help	VBG
9935	52	85	others	other	NNS
9935	52	86	to	to	TO
9935	52	87	be	be	VB
9935	52	88	well	well	JJ
9935	52	89	and	and	CC
9935	52	90	happy	happy	JJ
9935	52	91	.	.	.
9935	53	1	The	the	DT
9935	53	2	fact	fact	NN
9935	53	3	that	that	IN
9935	53	4	people	people	NNS
9935	53	5	constantly	constantly	RB
9935	53	6	desire	desire	VBP
9935	53	7	something	something	NN
9935	53	8	new	new	JJ
9935	53	9	and	and	CC
9935	53	10	different	different	JJ
9935	53	11	in	in	IN
9935	53	12	the	the	DT
9935	53	13	way	way	NN
9935	53	14	of	of	IN
9935	53	15	food	food	NN
9935	53	16	offers	offer	VBZ
9935	53	17	the	the	DT
9935	53	18	housewife	housewife	NN
9935	53	19	a	a	DT
9935	53	20	chance	chance	NN
9935	53	21	to	to	TO
9935	53	22	develop	develop	VB
9935	53	23	her	-PRON-	PRP$
9935	53	24	ingenuity	ingenuity	NN
9935	53	25	along	along	IN
9935	53	26	this	this	DT
9935	53	27	line	line	NN
9935	53	28	.	.	.
9935	54	1	Then	then	RB
9935	54	2	,	,	,
9935	54	3	too	too	RB
9935	54	4	,	,	,
9935	54	5	each	each	DT
9935	54	6	season	season	NN
9935	54	7	brings	bring	VBZ
9935	54	8	with	with	IN
9935	54	9	it	-PRON-	PRP
9935	54	10	special	special	JJ
9935	54	11	foods	food	NNS
9935	54	12	for	for	IN
9935	54	13	enjoyment	enjoyment	NN
9935	54	14	and	and	CC
9935	54	15	nourishment	nourishment	NN
9935	54	16	,	,	,
9935	54	17	and	and	CC
9935	54	18	there	there	EX
9935	54	19	is	be	VBZ
9935	54	20	constant	constant	JJ
9935	54	21	satisfaction	satisfaction	NN
9935	54	22	in	in	IN
9935	54	23	providing	provide	VBG
9935	54	24	the	the	DT
9935	54	25	family	family	NN
9935	54	26	with	with	IN
9935	54	27	some	some	DT
9935	54	28	surprise	surprise	NN
9935	54	29	in	in	IN
9935	54	30	the	the	DT
9935	54	31	form	form	NN
9935	54	32	of	of	IN
9935	54	33	a	a	DT
9935	54	34	dish	dish	NN
9935	54	35	to	to	TO
9935	54	36	which	which	WDT
9935	54	37	they	-PRON-	PRP
9935	54	38	are	be	VBP
9935	54	39	unaccustomed	unaccustomed	JJ
9935	54	40	,	,	,
9935	54	41	or	or	CC
9935	54	42	an	an	DT
9935	54	43	old	old	JJ
9935	54	44	one	one	CD
9935	54	45	prepared	prepare	VBN
9935	54	46	in	in	IN
9935	54	47	a	a	DT
9935	54	48	new	new	JJ
9935	54	49	or	or	CC
9935	54	50	a	a	DT
9935	54	51	better	well	JJR
9935	54	52	way	way	NN
9935	54	53	.	.	.
9935	55	1	But	but	CC
9935	55	2	the	the	DT
9935	55	3	pleasure	pleasure	NN
9935	55	4	need	nee	MD
9935	55	5	not	not	RB
9935	55	6	be	be	VB
9935	55	7	one	one	CD
9935	55	8	-	-	HYPH
9935	55	9	sided	sided	JJ
9935	55	10	,	,	,
9935	55	11	for	for	IN
9935	55	12	the	the	DT
9935	55	13	adding	adding	NN
9935	55	14	of	of	IN
9935	55	15	some	some	DT
9935	55	16	new	new	JJ
9935	55	17	touch	touch	NN
9935	55	18	to	to	IN
9935	55	19	each	each	DT
9935	55	20	meal	meal	NN
9935	55	21	will	will	MD
9935	55	22	give	give	VB
9935	55	23	as	as	RB
9935	55	24	much	much	JJ
9935	55	25	delight	delight	NN
9935	55	26	to	to	IN
9935	55	27	the	the	DT
9935	55	28	one	one	NN
9935	55	29	who	who	WP
9935	55	30	prepares	prepare	VBZ
9935	55	31	the	the	DT
9935	55	32	food	food	NN
9935	55	33	as	as	IN
9935	55	34	to	to	IN
9935	55	35	those	those	DT
9935	55	36	who	who	WP
9935	55	37	partake	partake	VBP
9935	55	38	of	of	IN
9935	55	39	it	-PRON-	PRP
9935	55	40	.	.	.
9935	56	1	When	when	WRB
9935	56	2	cookery	cookery	NN
9935	56	3	is	be	VBZ
9935	56	4	thought	think	VBN
9935	56	5	of	of	IN
9935	56	6	in	in	IN
9935	56	7	this	this	DT
9935	56	8	way	way	NN
9935	56	9	,	,	,
9935	56	10	it	-PRON-	PRP
9935	56	11	is	be	VBZ
9935	56	12	really	really	RB
9935	56	13	a	a	DT
9935	56	14	creative	creative	JJ
9935	56	15	art	art	NN
9935	56	16	and	and	CC
9935	56	17	has	have	VBZ
9935	56	18	for	for	IN
9935	56	19	its	-PRON-	PRP$
9935	56	20	object	object	NN
9935	56	21	something	something	NN
9935	56	22	more	more	JJR
9935	56	23	than	than	IN
9935	56	24	the	the	DT
9935	56	25	making	making	NN
9935	56	26	of	of	IN
9935	56	27	a	a	DT
9935	56	28	single	single	JJ
9935	56	29	dish	dish	NN
9935	56	30	or	or	CC
9935	56	31	the	the	DT
9935	56	32	planning	planning	NN
9935	56	33	of	of	IN
9935	56	34	a	a	DT
9935	56	35	single	single	JJ
9935	56	36	meal	meal	NN
9935	56	37	.	.	.
9935	57	1	7	7	LS
9935	57	2	.	.	.
9935	58	1	From	from	IN
9935	58	2	what	what	WP
9935	58	3	has	have	VBZ
9935	58	4	been	be	VBN
9935	58	5	pointed	point	VBN
9935	58	6	out	out	RP
9935	58	7	,	,	,
9935	58	8	it	-PRON-	PRP
9935	58	9	will	will	MD
9935	58	10	readily	readily	RB
9935	58	11	be	be	VB
9935	58	12	seen	see	VBN
9935	58	13	that	that	IN
9935	58	14	a	a	DT
9935	58	15	correct	correct	JJ
9935	58	16	knowledge	knowledge	NN
9935	58	17	of	of	IN
9935	58	18	cookery	cookery	NN
9935	58	19	and	and	CC
9935	58	20	all	all	DT
9935	58	21	that	that	WDT
9935	58	22	it	-PRON-	PRP
9935	58	23	implies	imply	VBZ
9935	58	24	is	be	VBZ
9935	58	25	of	of	IN
9935	58	26	extreme	extreme	JJ
9935	58	27	importance	importance	NN
9935	58	28	to	to	IN
9935	58	29	those	those	DT
9935	58	30	who	who	WP
9935	58	31	must	must	MD
9935	58	32	prepare	prepare	VB
9935	58	33	food	food	NN
9935	58	34	for	for	IN
9935	58	35	others	other	NNS
9935	58	36	;	;	:
9935	58	37	indeed	indeed	RB
9935	58	38	,	,	,
9935	58	39	it	-PRON-	PRP
9935	58	40	is	be	VBZ
9935	58	41	for	for	IN
9935	58	42	just	just	RB
9935	58	43	such	such	JJ
9935	58	44	persons	person	NNS
9935	58	45	--	--	:
9935	58	46	the	the	DT
9935	58	47	housewife	housewife	NN
9935	58	48	who	who	WP
9935	58	49	must	must	MD
9935	58	50	solve	solve	VB
9935	58	51	cookery	cookery	NN
9935	58	52	problems	problem	NNS
9935	58	53	from	from	IN
9935	58	54	day	day	NN
9935	58	55	to	to	IN
9935	58	56	day	day	NN
9935	58	57	,	,	,
9935	58	58	as	as	RB
9935	58	59	well	well	RB
9935	58	60	as	as	IN
9935	58	61	girls	girl	NNS
9935	58	62	and	and	CC
9935	58	63	women	woman	NNS
9935	58	64	who	who	WP
9935	58	65	must	must	MD
9935	58	66	prepare	prepare	VB
9935	58	67	themselves	-PRON-	PRP
9935	58	68	to	to	TO
9935	58	69	perform	perform	VB
9935	58	70	the	the	DT
9935	58	71	duties	duty	NNS
9935	58	72	with	with	IN
9935	58	73	which	which	WDT
9935	58	74	they	-PRON-	PRP
9935	58	75	will	will	MD
9935	58	76	be	be	VB
9935	58	77	confronted	confront	VBN
9935	58	78	when	when	WRB
9935	58	79	they	-PRON-	PRP
9935	58	80	take	take	VBP
9935	58	81	up	up	RP
9935	58	82	the	the	DT
9935	58	83	management	management	NN
9935	58	84	of	of	IN
9935	58	85	a	a	DT
9935	58	86	household	household	NN
9935	58	87	and	and	CC
9935	58	88	its	-PRON-	PRP$
9935	58	89	affairs	affair	NNS
9935	58	90	--	--	:
9935	58	91	that	that	IN
9935	58	92	these	these	DT
9935	58	93	lessons	lesson	NNS
9935	58	94	in	in	IN
9935	58	95	cookery	cookery	NN
9935	58	96	are	be	VBP
9935	58	97	intended	intend	VBN
9935	58	98	.	.	.
9935	59	1	In	in	IN
9935	59	2	the	the	DT
9935	59	3	beginning	beginning	NN
9935	59	4	of	of	IN
9935	59	5	this	this	DT
9935	59	6	course	course	NN
9935	59	7	of	of	IN
9935	59	8	study	study	NN
9935	59	9	in	in	IN
9935	59	10	cookery	cookery	NN
9935	59	11	it	-PRON-	PRP
9935	59	12	is	be	VBZ
9935	59	13	deemed	deem	VBN
9935	59	14	advisable	advisable	JJ
9935	59	15	to	to	TO
9935	59	16	call	call	VB
9935	59	17	attention	attention	NN
9935	59	18	to	to	IN
9935	59	19	the	the	DT
9935	59	20	order	order	NN
9935	59	21	in	in	IN
9935	59	22	which	which	WDT
9935	59	23	the	the	DT
9935	59	24	subject	subject	JJ
9935	59	25	matter	matter	NN
9935	59	26	is	be	VBZ
9935	59	27	presented	present	VBN
9935	59	28	.	.	.
9935	60	1	As	as	IN
9935	60	2	will	will	MD
9935	60	3	be	be	VB
9935	60	4	seen	see	VBN
9935	60	5	before	before	IN
9935	60	6	much	much	JJ
9935	60	7	progress	progress	NN
9935	60	8	is	be	VBZ
9935	60	9	made	make	VBN
9935	60	10	,	,	,
9935	60	11	the	the	DT
9935	60	12	lessons	lesson	NNS
9935	60	13	are	be	VBP
9935	60	14	arranged	arrange	VBN
9935	60	15	progressively	progressively	RB
9935	60	16	;	;	:
9935	60	17	that	that	RB
9935	60	18	is	is	RB
9935	60	19	,	,	,
9935	60	20	the	the	DT
9935	60	21	instruction	instruction	NN
9935	60	22	begins	begin	VBZ
9935	60	23	with	with	IN
9935	60	24	the	the	DT
9935	60	25	essentials	essential	NNS
9935	60	26	,	,	,
9935	60	27	or	or	CC
9935	60	28	important	important	JJ
9935	60	29	fundamentals	fundamental	NNS
9935	60	30	,	,	,
9935	60	31	of	of	IN
9935	60	32	food	food	NN
9935	60	33	--	--	:
9935	60	34	its	-PRON-	PRP$
9935	60	35	selection	selection	NN
9935	60	36	,	,	,
9935	60	37	preparation	preparation	NN
9935	60	38	,	,	,
9935	60	39	and	and	CC
9935	60	40	care	care	NN
9935	60	41	--	--	:
9935	60	42	and	and	CC
9935	60	43	,	,	,
9935	60	44	from	from	IN
9935	60	45	these	these	DT
9935	60	46	as	as	IN
9935	60	47	a	a	DT
9935	60	48	foundation	foundation	NN
9935	60	49	,	,	,
9935	60	50	advances	advance	VBZ
9935	60	51	step	step	NN
9935	60	52	by	by	IN
9935	60	53	step	step	NN
9935	60	54	into	into	IN
9935	60	55	the	the	DT
9935	60	56	more	more	RBR
9935	60	57	complicated	complicated	JJ
9935	60	58	matters	matter	NNS
9935	60	59	and	and	CC
9935	60	60	minor	minor	JJ
9935	60	61	details	detail	NNS
9935	60	62	.	.	.
9935	61	1	The	the	DT
9935	61	2	beginner	beginner	NN
9935	61	3	eager	eager	JJ
9935	61	4	to	to	TO
9935	61	5	take	take	VB
9935	61	6	up	up	RP
9935	61	7	the	the	DT
9935	61	8	actual	actual	JJ
9935	61	9	work	work	NN
9935	61	10	of	of	IN
9935	61	11	cookery	cookery	NN
9935	61	12	may	may	MD
9935	61	13	feel	feel	VB
9935	61	14	that	that	IN
9935	61	15	too	too	RB
9935	61	16	much	much	JJ
9935	61	17	attention	attention	NN
9935	61	18	is	be	VBZ
9935	61	19	given	give	VBN
9935	61	20	to	to	IN
9935	61	21	preliminaries	preliminary	NNS
9935	61	22	.	.	.
9935	62	1	However	however	RB
9935	62	2	,	,	,
9935	62	3	these	these	DT
9935	62	4	are	be	VBP
9935	62	5	extremely	extremely	RB
9935	62	6	essential	essential	JJ
9935	62	7	,	,	,
9935	62	8	for	for	IN
9935	62	9	they	-PRON-	PRP
9935	62	10	are	be	VBP
9935	62	11	the	the	DT
9935	62	12	groundwork	groundwork	NN
9935	62	13	on	on	IN
9935	62	14	which	which	WDT
9935	62	15	the	the	DT
9935	62	16	actual	actual	JJ
9935	62	17	cooking	cooking	NN
9935	62	18	of	of	IN
9935	62	19	food	food	NN
9935	62	20	depends	depend	VBZ
9935	62	21	;	;	:
9935	62	22	indeed	indeed	RB
9935	62	23	,	,	,
9935	62	24	without	without	IN
9935	62	25	a	a	DT
9935	62	26	knowledge	knowledge	NN
9935	62	27	of	of	IN
9935	62	28	them	-PRON-	PRP
9935	62	29	,	,	,
9935	62	30	very	very	RB
9935	62	31	little	little	JJ
9935	62	32	concerning	concern	VBG
9935	62	33	cookery	cookery	NN
9935	62	34	in	in	IN
9935	62	35	its	-PRON-	PRP$
9935	62	36	various	various	JJ
9935	62	37	phases	phase	NNS
9935	62	38	could	could	MD
9935	62	39	be	be	VB
9935	62	40	readily	readily	RB
9935	62	41	comprehended	comprehend	VBN
9935	62	42	.	.	.
9935	63	1	8	8	LS
9935	63	2	.	.	.
9935	64	1	Each	each	DT
9935	64	2	beginner	beginner	NN
9935	64	3	in	in	IN
9935	64	4	cookery	cookery	NN
9935	64	5	is	be	VBZ
9935	64	6	therefore	therefore	RB
9935	64	7	urged	urge	VBN
9935	64	8	to	to	TO
9935	64	9	master	master	VB
9935	64	10	every	every	DT
9935	64	11	lesson	lesson	NN
9935	64	12	in	in	IN
9935	64	13	the	the	DT
9935	64	14	order	order	NN
9935	64	15	in	in	IN
9935	64	16	which	which	WDT
9935	64	17	she	-PRON-	PRP
9935	64	18	receives	receive	VBZ
9935	64	19	it	-PRON-	PRP
9935	64	20	and	and	CC
9935	64	21	to	to	TO
9935	64	22	carry	carry	VB
9935	64	23	out	out	RP
9935	64	24	diligently	diligently	RB
9935	64	25	every	every	DT
9935	64	26	detail	detail	NN
9935	64	27	.	.	.
9935	65	1	No	no	DT
9935	65	2	lesson	lesson	NN
9935	65	3	should	should	MD
9935	65	4	be	be	VB
9935	65	5	disregarded	disregard	VBN
9935	65	6	as	as	RB
9935	65	7	soon	soon	RB
9935	65	8	as	as	IN
9935	65	9	it	-PRON-	PRP
9935	65	10	is	be	VBZ
9935	65	11	understood	understand	VBN
9935	65	12	,	,	,
9935	65	13	for	for	IN
9935	65	14	the	the	DT
9935	65	15	instruction	instruction	NN
9935	65	16	given	give	VBN
9935	65	17	in	in	IN
9935	65	18	it	-PRON-	PRP
9935	65	19	bears	bear	VBZ
9935	65	20	a	a	DT
9935	65	21	close	close	JJ
9935	65	22	relation	relation	NN
9935	65	23	to	to	IN
9935	65	24	the	the	DT
9935	65	25	entire	entire	JJ
9935	65	26	subject	subject	NN
9935	65	27	and	and	CC
9935	65	28	should	should	MD
9935	65	29	be	be	VB
9935	65	30	continually	continually	RB
9935	65	31	put	put	VBN
9935	65	32	into	into	IN
9935	65	33	practice	practice	NN
9935	65	34	as	as	IN
9935	65	35	progress	progress	NN
9935	65	36	is	be	VBZ
9935	65	37	made	make	VBN
9935	65	38	.	.	.
9935	66	1	This	this	DT
9935	66	2	thought	thought	NN
9935	66	3	applies	apply	VBZ
9935	66	4	with	with	IN
9935	66	5	particular	particular	JJ
9935	66	6	emphasis	emphasis	NN
9935	66	7	to	to	IN
9935	66	8	the	the	DT
9935	66	9	Sections	section	NNS
9935	66	10	relating	relate	VBG
9935	66	11	to	to	IN
9935	66	12	the	the	DT
9935	66	13	essentials	essential	NNS
9935	66	14	of	of	IN
9935	66	15	cookery	cookery	NN
9935	66	16	.	.	.
9935	67	1	These	these	DT
9935	67	2	should	should	MD
9935	67	3	be	be	VB
9935	67	4	used	use	VBN
9935	67	5	in	in	IN
9935	67	6	connection	connection	NN
9935	67	7	with	with	IN
9935	67	8	all	all	DT
9935	67	9	other	other	JJ
9935	67	10	Sections	section	NNS
9935	67	11	as	as	IN
9935	67	12	books	book	NNS
9935	67	13	of	of	IN
9935	67	14	reference	reference	NN
9935	67	15	and	and	CC
9935	67	16	an	an	DT
9935	67	17	aid	aid	NN
9935	67	18	in	in	IN
9935	67	19	calling	call	VBG
9935	67	20	to	to	IN
9935	67	21	mind	mind	NN
9935	67	22	points	point	NNS
9935	67	23	that	that	WDT
9935	67	24	must	must	MD
9935	67	25	eventually	eventually	RB
9935	67	26	become	become	VB
9935	67	27	a	a	DT
9935	67	28	part	part	NN
9935	67	29	of	of	IN
9935	67	30	a	a	DT
9935	67	31	woman	woman	NN
9935	67	32	's	's	POS
9935	67	33	cookery	cookery	JJ
9935	67	34	knowledge	knowledge	NN
9935	67	35	.	.	.
9935	68	1	By	by	IN
9935	68	2	carrying	carry	VBG
9935	68	3	on	on	IN
9935	68	4	her	-PRON-	PRP$
9935	68	5	studies	study	NNS
9935	68	6	systematically	systematically	RB
9935	68	7	and	and	CC
9935	68	8	following	follow	VBG
9935	68	9	directions	direction	NNS
9935	68	10	carefully	carefully	RB
9935	68	11	,	,	,
9935	68	12	the	the	DT
9935	68	13	beginner	beginner	NN
9935	68	14	will	will	MD
9935	68	15	find	find	VB
9935	68	16	the	the	DT
9935	68	17	cooking	cooking	NN
9935	68	18	of	of	IN
9935	68	19	foods	food	NNS
9935	68	20	a	a	DT
9935	68	21	simple	simple	JJ
9935	68	22	matter	matter	NN
9935	68	23	and	and	CC
9935	68	24	will	will	MD
9935	68	25	take	take	VB
9935	68	26	delight	delight	NN
9935	68	27	in	in	IN
9935	68	28	putting	put	VBG
9935	68	29	into	into	IN
9935	68	30	practice	practice	NN
9935	68	31	the	the	DT
9935	68	32	many	many	JJ
9935	68	33	things	thing	NNS
9935	68	34	that	that	WDT
9935	68	35	she	-PRON-	PRP
9935	68	36	learns	learn	VBZ
9935	68	37	.	.	.
9935	69	1	*	*	NFP
9935	69	2	*	*	NFP
9935	69	3	*	*	NFP
9935	69	4	*	*	NFP
9935	69	5	*	*	NFP
9935	69	6	SELECTION	selection	NN
9935	69	7	OF	of	IN
9935	69	8	FOOD	food	NN
9935	69	9	MATTERS	matters	RB
9935	69	10	INVOLVED	involve	VBN
9935	69	11	IN	in	IN
9935	69	12	RIGHT	RIGHT	NNP
9935	69	13	SELECTION	SELECTION	NNP
9935	69	14	9	9	CD
9935	69	15	.	.	.
9935	70	1	Each	each	DT
9935	70	2	one	one	NN
9935	70	3	of	of	IN
9935	70	4	the	the	DT
9935	70	5	phases	phase	NNS
9935	70	6	of	of	IN
9935	70	7	cookery	cookery	NN
9935	70	8	has	have	VBZ
9935	70	9	its	-PRON-	PRP$
9935	70	10	importance	importance	NN
9935	70	11	,	,	,
9935	70	12	but	but	CC
9935	70	13	if	if	IN
9935	70	14	success	success	NN
9935	70	15	is	be	VBZ
9935	70	16	to	to	TO
9935	70	17	be	be	VB
9935	70	18	achieved	achieve	VBN
9935	70	19	in	in	IN
9935	70	20	this	this	DT
9935	70	21	art	art	NN
9935	70	22	,	,	,
9935	70	23	careful	careful	JJ
9935	70	24	attention	attention	NN
9935	70	25	must	must	MD
9935	70	26	be	be	VB
9935	70	27	given	give	VBN
9935	70	28	to	to	IN
9935	70	29	the	the	DT
9935	70	30	selection	selection	NN
9935	70	31	of	of	IN
9935	70	32	what	what	WP
9935	70	33	is	be	VBZ
9935	70	34	to	to	TO
9935	70	35	be	be	VB
9935	70	36	cooked	cook	VBN
9935	70	37	,	,	,
9935	70	38	so	so	IN
9935	70	39	as	as	IN
9935	70	40	to	to	TO
9935	70	41	determine	determine	VB
9935	70	42	its	-PRON-	PRP$
9935	70	43	value	value	NN
9935	70	44	and	and	CC
9935	70	45	suitability	suitability	NN
9935	70	46	.	.	.
9935	71	1	To	to	TO
9935	71	2	insure	insure	VB
9935	71	3	the	the	DT
9935	71	4	best	good	JJS
9935	71	5	selection	selection	NN
9935	71	6	,	,	,
9935	71	7	therefore	therefore	RB
9935	71	8	,	,	,
9935	71	9	the	the	DT
9935	71	10	housewife	housewife	NN
9935	71	11	should	should	MD
9935	71	12	decide	decide	VB
9935	71	13	whether	whether	IN
9935	71	14	the	the	DT
9935	71	15	food	food	NN
9935	71	16	material	material	NN
9935	71	17	she	-PRON-	PRP
9935	71	18	purchases	purchase	VBZ
9935	71	19	will	will	MD
9935	71	20	fit	fit	VB
9935	71	21	the	the	DT
9935	71	22	needs	need	NNS
9935	71	23	of	of	IN
9935	71	24	the	the	DT
9935	71	25	persons	person	NNS
9935	71	26	who	who	WP
9935	71	27	are	be	VBP
9935	71	28	to	to	TO
9935	71	29	eat	eat	VB
9935	71	30	it	-PRON-	PRP
9935	71	31	;	;	:
9935	71	32	whether	whether	IN
9935	71	33	the	the	DT
9935	71	34	amount	amount	NN
9935	71	35	of	of	IN
9935	71	36	labor	labor	NN
9935	71	37	involved	involve	VBN
9935	71	38	in	in	IN
9935	71	39	the	the	DT
9935	71	40	preparation	preparation	NN
9935	71	41	will	will	MD
9935	71	42	be	be	VB
9935	71	43	too	too	RB
9935	71	44	great	great	JJ
9935	71	45	in	in	IN
9935	71	46	proportion	proportion	NN
9935	71	47	to	to	IN
9935	71	48	the	the	DT
9935	71	49	results	result	NNS
9935	71	50	obtained	obtain	VBN
9935	71	51	;	;	:
9935	71	52	whether	whether	IN
9935	71	53	the	the	DT
9935	71	54	loss	loss	NN
9935	71	55	in	in	IN
9935	71	56	preparation	preparation	NN
9935	71	57	,	,	,
9935	71	58	that	that	RB
9935	71	59	is	is	RB
9935	71	60	,	,	,
9935	71	61	the	the	DT
9935	71	62	proportion	proportion	NN
9935	71	63	of	of	IN
9935	71	64	refuse	refuse	NN
9935	71	65	to	to	TO
9935	71	66	edible	edible	VB
9935	71	67	matter	matter	NN
9935	71	68	,	,	,
9935	71	69	will	will	MD
9935	71	70	be	be	VB
9935	71	71	sufficient	sufficient	JJ
9935	71	72	to	to	TO
9935	71	73	affect	affect	VB
9935	71	74	the	the	DT
9935	71	75	cost	cost	NN
9935	71	76	materially	materially	RB
9935	71	77	;	;	:
9935	71	78	what	what	WP
9935	71	79	the	the	DT
9935	71	80	approximate	approximate	JJ
9935	71	81	loss	loss	NN
9935	71	82	in	in	IN
9935	71	83	cooking	cooking	NN
9935	71	84	will	will	MD
9935	71	85	be	be	VB
9935	71	86	;	;	:
9935	71	87	whether	whether	IN
9935	71	88	the	the	DT
9935	71	89	food	food	NN
9935	71	90	will	will	MD
9935	71	91	serve	serve	VB
9935	71	92	to	to	IN
9935	71	93	the	the	DT
9935	71	94	best	good	JJS
9935	71	95	advantage	advantage	NN
9935	71	96	after	after	IN
9935	71	97	it	-PRON-	PRP
9935	71	98	is	be	VBZ
9935	71	99	cooked	cook	VBN
9935	71	100	;	;	:
9935	71	101	and	and	CC
9935	71	102	,	,	,
9935	71	103	finally	finally	RB
9935	71	104	,	,	,
9935	71	105	whether	whether	IN
9935	71	106	or	or	CC
9935	71	107	not	not	RB
9935	71	108	all	all	DT
9935	71	109	who	who	WP
9935	71	110	are	be	VBP
9935	71	111	to	to	TO
9935	71	112	eat	eat	VB
9935	71	113	it	-PRON-	PRP
9935	71	114	will	will	MD
9935	71	115	like	like	VB
9935	71	116	it	-PRON-	PRP
9935	71	117	.	.	.
9935	72	1	The	the	DT
9935	72	2	market	market	NN
9935	72	3	price	price	NN
9935	72	4	also	also	RB
9935	72	5	is	be	VBZ
9935	72	6	a	a	DT
9935	72	7	factor	factor	NN
9935	72	8	that	that	WDT
9935	72	9	can	can	MD
9935	72	10	not	not	RB
9935	72	11	be	be	VB
9935	72	12	disregarded	disregard	VBN
9935	72	13	,	,	,
9935	72	14	for	for	IN
9935	72	15	,	,	,
9935	72	16	as	as	IN
9935	72	17	has	have	VBZ
9935	72	18	been	be	VBN
9935	72	19	explained	explain	VBN
9935	72	20	,	,	,
9935	72	21	it	-PRON-	PRP
9935	72	22	is	be	VBZ
9935	72	23	important	important	JJ
9935	72	24	to	to	TO
9935	72	25	keep	keep	VB
9935	72	26	within	within	IN
9935	72	27	the	the	DT
9935	72	28	limits	limit	NNS
9935	72	29	of	of	IN
9935	72	30	the	the	DT
9935	72	31	amount	amount	NN
9935	72	32	that	that	WDT
9935	72	33	may	may	MD
9935	72	34	be	be	VB
9935	72	35	spent	spend	VBN
9935	72	36	and	and	CC
9935	72	37	at	at	IN
9935	72	38	the	the	DT
9935	72	39	same	same	JJ
9935	72	40	time	time	NN
9935	72	41	provide	provide	VB
9935	72	42	the	the	DT
9935	72	43	right	right	JJ
9935	72	44	kind	kind	NN
9935	72	45	of	of	IN
9935	72	46	nourishment	nourishment	NN
9935	72	47	for	for	IN
9935	72	48	each	each	DT
9935	72	49	member	member	NN
9935	72	50	of	of	IN
9935	72	51	the	the	DT
9935	72	52	family	family	NN
9935	72	53	.	.	.
9935	73	1	10	10	CD
9935	73	2	.	.	.
9935	74	1	In	in	IN
9935	74	2	order	order	NN
9935	74	3	to	to	TO
9935	74	4	select	select	VB
9935	74	5	food	food	NN
9935	74	6	material	material	NN
9935	74	7	that	that	WDT
9935	74	8	will	will	MD
9935	74	9	meet	meet	VB
9935	74	10	the	the	DT
9935	74	11	requirements	requirement	NNS
9935	74	12	just	just	RB
9935	74	13	set	set	VBN
9935	74	14	forth	forth	RP
9935	74	15	,	,	,
9935	74	16	three	three	CD
9935	74	17	important	important	JJ
9935	74	18	matters	matter	NNS
9935	74	19	must	must	MD
9935	74	20	be	be	VB
9935	74	21	considered	consider	VBN
9935	74	22	;	;	:
9935	74	23	namely	namely	RB
9935	74	24	,	,	,
9935	74	25	the	the	DT
9935	74	26	_	_	NNP
9935	74	27	substances	substance	VBZ
9935	74	28	_	_	NNP
9935	74	29	of	of	IN
9935	74	30	which	which	WDT
9935	74	31	it	-PRON-	PRP
9935	74	32	is	be	VBZ
9935	74	33	composed	compose	VBN
9935	74	34	;	;	:
9935	74	35	its	-PRON-	PRP$
9935	74	36	measure	measure	NN
9935	74	37	of	of	IN
9935	74	38	energy	energy	NN
9935	74	39	-	-	HYPH
9935	74	40	producing	produce	VBG
9935	74	41	material	material	NN
9935	74	42	,	,	,
9935	74	43	or	or	CC
9935	74	44	what	what	WP
9935	74	45	is	be	VBZ
9935	74	46	called	call	VBN
9935	74	47	its	-PRON-	PRP$
9935	74	48	_	_	NNP
9935	74	49	food	food	NN
9935	74	50	_	_	NNP
9935	74	51	,	,	,
9935	74	52	or	or	CC
9935	74	53	_	_	NNP
9935	74	54	fuel	fuel	NN
9935	74	55	,	,	,
9935	74	56	value	value	NN
9935	74	57	_	_	NNP
9935	74	58	;	;	:
9935	74	59	and	and	CC
9935	74	60	its	-PRON-	PRP$
9935	74	61	_	_	NNP
9935	74	62	digestion	digestion	NN
9935	74	63	_	_	NNP
9935	74	64	and	and	CC
9935	74	65	_	_	NNP
9935	74	66	absorption	absorption	NN
9935	74	67	_	_	NNP
9935	74	68	.	.	.
9935	75	1	Until	until	IN
9935	75	2	these	these	DT
9935	75	3	are	be	VBP
9935	75	4	understood	understand	VBN
9935	75	5	,	,	,
9935	75	6	the	the	DT
9935	75	7	actual	actual	JJ
9935	75	8	cost	cost	NN
9935	75	9	of	of	IN
9935	75	10	any	any	DT
9935	75	11	article	article	NN
9935	75	12	of	of	IN
9935	75	13	food	food	NN
9935	75	14	can	can	MD
9935	75	15	not	not	RB
9935	75	16	be	be	VB
9935	75	17	properly	properly	RB
9935	75	18	determined	determine	VBN
9935	75	19	,	,	,
9935	75	20	although	although	IN
9935	75	21	its	-PRON-	PRP$
9935	75	22	price	price	NN
9935	75	23	at	at	IN
9935	75	24	all	all	DT
9935	75	25	times	time	NNS
9935	75	26	may	may	MD
9935	75	27	be	be	VB
9935	75	28	known	know	VBN
9935	75	29	.	.	.
9935	76	1	However	however	RB
9935	76	2	,	,	,
9935	76	3	before	before	IN
9935	76	4	a	a	DT
9935	76	5	study	study	NN
9935	76	6	of	of	IN
9935	76	7	any	any	DT
9935	76	8	of	of	IN
9935	76	9	these	these	DT
9935	76	10	matters	matter	NNS
9935	76	11	is	be	VBZ
9935	76	12	entered	enter	VBN
9935	76	13	into	into	IN
9935	76	14	,	,	,
9935	76	15	it	-PRON-	PRP
9935	76	16	is	be	VBZ
9935	76	17	necessary	necessary	JJ
9935	76	18	to	to	TO
9935	76	19	know	know	VB
9935	76	20	just	just	RB
9935	76	21	what	what	WP
9935	76	22	is	be	VBZ
9935	76	23	meant	mean	VBN
9935	76	24	by	by	IN
9935	76	25	food	food	NN
9935	76	26	and	and	CC
9935	76	27	what	what	WP
9935	76	28	food	food	NN
9935	76	29	does	do	VBZ
9935	76	30	for	for	IN
9935	76	31	the	the	DT
9935	76	32	body	body	NN
9935	76	33	.	.	.
9935	77	1	As	as	IN
9935	77	2	is	be	VBZ
9935	77	3	well	well	RB
9935	77	4	understood	understand	VBN
9935	77	5	,	,	,
9935	77	6	the	the	DT
9935	77	7	body	body	NN
9935	77	8	requires	require	VBZ
9935	77	9	material	material	NN
9935	77	10	by	by	IN
9935	77	11	which	which	WDT
9935	77	12	it	-PRON-	PRP
9935	77	13	may	may	MD
9935	77	14	be	be	VB
9935	77	15	built	build	VBN
9935	77	16	and	and	CC
9935	77	17	its	-PRON-	PRP$
9935	77	18	tissues	tissue	NNS
9935	77	19	repaired	repair	VBD
9935	77	20	when	when	WRB
9935	77	21	they	-PRON-	PRP
9935	77	22	are	be	VBP
9935	77	23	torn	tear	VBN
9935	77	24	down	down	RP
9935	77	25	by	by	IN
9935	77	26	work	work	NN
9935	77	27	and	and	CC
9935	77	28	exercise	exercise	NN
9935	77	29	.	.	.
9935	78	1	In	in	IN
9935	78	2	addition	addition	NN
9935	78	3	it	-PRON-	PRP
9935	78	4	requires	require	VBZ
9935	78	5	a	a	DT
9935	78	6	supply	supply	NN
9935	78	7	of	of	IN
9935	78	8	heat	heat	NN
9935	78	9	to	to	TO
9935	78	10	maintain	maintain	VB
9935	78	11	it	-PRON-	PRP
9935	78	12	at	at	IN
9935	78	13	normal	normal	JJ
9935	78	14	temperature	temperature	NN
9935	78	15	and	and	CC
9935	78	16	provide	provide	VB
9935	78	17	it	-PRON-	PRP
9935	78	18	with	with	IN
9935	78	19	sufficient	sufficient	JJ
9935	78	20	energy	energy	NN
9935	78	21	to	to	TO
9935	78	22	do	do	VB
9935	78	23	the	the	DT
9935	78	24	work	work	NN
9935	78	25	required	require	VBN
9935	78	26	of	of	IN
9935	78	27	it	-PRON-	PRP
9935	78	28	.	.	.
9935	79	1	The	the	DT
9935	79	2	material	material	NN
9935	79	3	that	that	WDT
9935	79	4	will	will	MD
9935	79	5	accomplish	accomplish	VB
9935	79	6	these	these	DT
9935	79	7	important	important	JJ
9935	79	8	things	thing	NNS
9935	79	9	is	be	VBZ
9935	79	10	food	food	NN
9935	79	11	,	,	,
9935	79	12	which	which	WDT
9935	79	13	may	may	MD
9935	79	14	therefore	therefore	RB
9935	79	15	be	be	VB
9935	79	16	regarded	regard	VBN
9935	79	17	as	as	IN
9935	79	18	anything	anything	NN
9935	79	19	that	that	WDT
9935	79	20	,	,	,
9935	79	21	when	when	WRB
9935	79	22	taken	take	VBN
9935	79	23	into	into	IN
9935	79	24	the	the	DT
9935	79	25	body	body	NN
9935	79	26	,	,	,
9935	79	27	will	will	MD
9935	79	28	build	build	VB
9935	79	29	and	and	CC
9935	79	30	repair	repair	VB
9935	79	31	its	-PRON-	PRP$
9935	79	32	tissues	tissue	NNS
9935	79	33	or	or	CC
9935	79	34	will	will	MD
9935	79	35	furnish	furnish	VB
9935	79	36	it	-PRON-	PRP
9935	79	37	with	with	IN
9935	79	38	the	the	DT
9935	79	39	energy	energy	NN
9935	79	40	required	require	VBN
9935	79	41	to	to	TO
9935	79	42	do	do	VB
9935	79	43	its	-PRON-	PRP$
9935	79	44	work	work	NN
9935	79	45	.	.	.
9935	80	1	FOOD	food	NN
9935	80	2	SUBSTANCES	substances	NN
9935	80	3	11	11	CD
9935	80	4	.	.	.
9935	81	1	Although	although	IN
9935	81	2	,	,	,
9935	81	3	as	as	IN
9935	81	4	has	have	VBZ
9935	81	5	just	just	RB
9935	81	6	been	be	VBN
9935	81	7	stated	state	VBN
9935	81	8	,	,	,
9935	81	9	food	food	NN
9935	81	10	may	may	MD
9935	81	11	be	be	VB
9935	81	12	considered	consider	VBN
9935	81	13	as	as	IN
9935	81	14	anything	anything	NN
9935	81	15	that	that	WDT
9935	81	16	the	the	DT
9935	81	17	human	human	JJ
9935	81	18	engine	engine	NN
9935	81	19	can	can	MD
9935	81	20	make	make	VB
9935	81	21	over	over	RP
9935	81	22	into	into	IN
9935	81	23	tissue	tissue	NN
9935	81	24	or	or	CC
9935	81	25	use	use	NN
9935	81	26	in	in	IN
9935	81	27	living	living	NN
9935	81	28	and	and	CC
9935	81	29	working	work	VBG
9935	81	30	,	,	,
9935	81	31	not	not	RB
9935	81	32	all	all	DT
9935	81	33	foods	food	NNS
9935	81	34	are	be	VBP
9935	81	35	equally	equally	RB
9935	81	36	desirable	desirable	JJ
9935	81	37	any	any	DT
9935	81	38	more	more	RBR
9935	81	39	than	than	IN
9935	81	40	all	all	DT
9935	81	41	materials	material	NNS
9935	81	42	are	be	VBP
9935	81	43	equally	equally	RB
9935	81	44	good	good	JJ
9935	81	45	in	in	IN
9935	81	46	the	the	DT
9935	81	47	construction	construction	NN
9935	81	48	of	of	IN
9935	81	49	a	a	DT
9935	81	50	steam	steam	NN
9935	81	51	engine	engine	NN
9935	81	52	and	and	CC
9935	81	53	in	in	IN
9935	81	54	the	the	DT
9935	81	55	production	production	NN
9935	81	56	of	of	IN
9935	81	57	its	-PRON-	PRP$
9935	81	58	working	work	VBG
9935	81	59	power	power	NN
9935	81	60	.	.	.
9935	82	1	Those	those	DT
9935	82	2	food	food	NN
9935	82	3	substances	substance	NNS
9935	82	4	which	which	WDT
9935	82	5	are	be	VBP
9935	82	6	the	the	DT
9935	82	7	most	most	RBS
9935	82	8	wholesome	wholesome	JJ
9935	82	9	and	and	CC
9935	82	10	healthful	healthful	JJ
9935	82	11	are	be	VBP
9935	82	12	the	the	DT
9935	82	13	ones	one	NNS
9935	82	14	to	to	TO
9935	82	15	be	be	VB
9935	82	16	chosen	choose	VBN
9935	82	17	,	,	,
9935	82	18	but	but	CC
9935	82	19	proper	proper	JJ
9935	82	20	choice	choice	NN
9935	82	21	can	can	MD
9935	82	22	not	not	RB
9935	82	23	be	be	VB
9935	82	24	made	make	VBN
9935	82	25	unless	unless	IN
9935	82	26	the	the	DT
9935	82	27	buyer	buyer	NN
9935	82	28	knows	know	VBZ
9935	82	29	of	of	IN
9935	82	30	what	what	WP
9935	82	31	the	the	DT
9935	82	32	particular	particular	JJ
9935	82	33	food	food	NN
9935	82	34	consists	consist	VBZ
9935	82	35	and	and	CC
9935	82	36	what	what	WP
9935	82	37	it	-PRON-	PRP
9935	82	38	is	be	VBZ
9935	82	39	expected	expect	VBN
9935	82	40	to	to	TO
9935	82	41	do	do	VB
9935	82	42	.	.	.
9935	83	1	To	to	TO
9935	83	2	aid	aid	VB
9935	83	3	in	in	IN
9935	83	4	the	the	DT
9935	83	5	selection	selection	NN
9935	83	6	of	of	IN
9935	83	7	food	food	NN
9935	83	8	,	,	,
9935	83	9	therefore	therefore	RB
9935	83	10	,	,	,
9935	83	11	it	-PRON-	PRP
9935	83	12	is	be	VBZ
9935	83	13	extremely	extremely	RB
9935	83	14	necessary	necessary	JJ
9935	83	15	to	to	TO
9935	83	16	become	become	VB
9935	83	17	familiar	familiar	JJ
9935	83	18	with	with	IN
9935	83	19	the	the	DT
9935	83	20	five	five	CD
9935	83	21	substances	substance	NNS
9935	83	22	,	,	,
9935	83	23	constituents	constituent	NNS
9935	83	24	,	,	,
9935	83	25	or	or	CC
9935	83	26	principles	principle	NNS
9935	83	27	of	of	IN
9935	83	28	which	which	WDT
9935	83	29	foods	food	NNS
9935	83	30	are	be	VBP
9935	83	31	made	make	VBN
9935	83	32	up	up	RP
9935	83	33	;	;	:
9935	83	34	namely	namely	RB
9935	83	35	,	,	,
9935	83	36	water	water	NN
9935	83	37	,	,	,
9935	83	38	mineral	mineral	NN
9935	83	39	matter	matter	NN
9935	83	40	,	,	,
9935	83	41	or	or	CC
9935	83	42	ash	ash	NN
9935	83	43	,	,	,
9935	83	44	protein	protein	NN
9935	83	45	,	,	,
9935	83	46	fat	fat	NN
9935	83	47	,	,	,
9935	83	48	and	and	CC
9935	83	49	carbohydrate	carbohydrate	VB
9935	83	50	.	.	.
9935	84	1	A	a	DT
9935	84	2	knowledge	knowledge	NN
9935	84	3	of	of	IN
9935	84	4	these	these	DT
9935	84	5	will	will	MD
9935	84	6	help	help	VB
9935	84	7	also	also	RB
9935	84	8	in	in	IN
9935	84	9	determining	determine	VBG
9935	84	10	the	the	DT
9935	84	11	cooking	cooking	NN
9935	84	12	methods	method	NNS
9935	84	13	to	to	TO
9935	84	14	adopt	adopt	VB
9935	84	15	,	,	,
9935	84	16	for	for	IN
9935	84	17	this	this	DT
9935	84	18	depends	depend	VBZ
9935	84	19	on	on	IN
9935	84	20	the	the	DT
9935	84	21	effect	effect	NN
9935	84	22	that	that	WDT
9935	84	23	heat	heat	NN
9935	84	24	has	have	VBZ
9935	84	25	on	on	IN
9935	84	26	the	the	DT
9935	84	27	various	various	JJ
9935	84	28	substances	substance	NNS
9935	84	29	present	present	JJ
9935	84	30	in	in	IN
9935	84	31	a	a	DT
9935	84	32	food	food	NN
9935	84	33	.	.	.
9935	85	1	Of	of	RB
9935	85	2	course	course	RB
9935	85	3	,	,	,
9935	85	4	so	so	RB
9935	85	5	far	far	RB
9935	85	6	as	as	IN
9935	85	7	flavor	flavor	NN
9935	85	8	is	be	VBZ
9935	85	9	concerned	concern	VBN
9935	85	10	,	,	,
9935	85	11	it	-PRON-	PRP
9935	85	12	is	be	VBZ
9935	85	13	possible	possible	JJ
9935	85	14	for	for	IN
9935	85	15	the	the	DT
9935	85	16	experienced	experienced	JJ
9935	85	17	cook	cook	NN
9935	85	18	to	to	TO
9935	85	19	prepare	prepare	VB
9935	85	20	many	many	JJ
9935	85	21	dishes	dish	NNS
9935	85	22	successfully	successfully	RB
9935	85	23	without	without	IN
9935	85	24	knowing	know	VBG
9935	85	25	the	the	DT
9935	85	26	effect	effect	NN
9935	85	27	of	of	IN
9935	85	28	heat	heat	NN
9935	85	29	on	on	IN
9935	85	30	the	the	DT
9935	85	31	different	different	JJ
9935	85	32	food	food	NN
9935	85	33	constituents	constituent	NNS
9935	85	34	;	;	:
9935	85	35	but	but	CC
9935	85	36	to	to	TO
9935	85	37	cook	cook	VB
9935	85	38	intelligently	intelligently	RB
9935	85	39	,	,	,
9935	85	40	with	with	IN
9935	85	41	that	that	DT
9935	85	42	success	success	NN
9935	85	43	which	which	WDT
9935	85	44	makes	make	VBZ
9935	85	45	for	for	IN
9935	85	46	actual	actual	JJ
9935	85	47	economy	economy	NN
9935	85	48	and	and	CC
9935	85	49	digestibility	digestibility	NN
9935	85	50	,	,	,
9935	85	51	certain	certain	JJ
9935	85	52	facts	fact	NNS
9935	85	53	must	must	MD
9935	85	54	be	be	VB
9935	85	55	known	know	VBN
9935	85	56	concerning	concern	VBG
9935	85	57	the	the	DT
9935	85	58	food	food	NN
9935	85	59	principles	principle	NNS
9935	85	60	and	and	CC
9935	85	61	the	the	DT
9935	85	62	effect	effect	NN
9935	85	63	of	of	IN
9935	85	64	dry	dry	JJ
9935	85	65	and	and	CC
9935	85	66	moist	moist	JJ
9935	85	67	heat	heat	NN
9935	85	68	on	on	IN
9935	85	69	foods	food	NNS
9935	85	70	.	.	.
9935	86	1	12	12	CD
9935	86	2	.	.	.
9935	87	1	Water.--Of	Water.--Of	NNP
9935	87	2	the	the	DT
9935	87	3	various	various	JJ
9935	87	4	constituents	constituent	NNS
9935	87	5	that	that	WDT
9935	87	6	are	be	VBP
9935	87	7	found	find	VBN
9935	87	8	in	in	IN
9935	87	9	the	the	DT
9935	87	10	human	human	JJ
9935	87	11	body	body	NN
9935	87	12	,	,	,
9935	87	13	water	water	NN
9935	87	14	occurs	occur	VBZ
9935	87	15	in	in	IN
9935	87	16	the	the	DT
9935	87	17	largest	large	JJS
9935	87	18	quantity	quantity	NN
9935	87	19	.	.	.
9935	88	1	As	as	IN
9935	88	2	a	a	DT
9935	88	3	food	food	NN
9935	88	4	substance	substance	NN
9935	88	5	,	,	,
9935	88	6	it	-PRON-	PRP
9935	88	7	is	be	VBZ
9935	88	8	an	an	DT
9935	88	9	extremely	extremely	RB
9935	88	10	important	important	JJ
9935	88	11	feature	feature	NN
9935	88	12	of	of	IN
9935	88	13	a	a	DT
9935	88	14	person	person	NN
9935	88	15	's	's	POS
9935	88	16	diet	diet	NN
9935	88	17	.	.	.
9935	89	1	Its	-PRON-	PRP$
9935	89	2	chief	chief	JJ
9935	89	3	purpose	purpose	NN
9935	89	4	is	be	VBZ
9935	89	5	to	to	TO
9935	89	6	replenish	replenish	VB
9935	89	7	the	the	DT
9935	89	8	liquids	liquid	NNS
9935	89	9	of	of	IN
9935	89	10	the	the	DT
9935	89	11	body	body	NN
9935	89	12	and	and	CC
9935	89	13	to	to	TO
9935	89	14	assist	assist	VB
9935	89	15	in	in	IN
9935	89	16	the	the	DT
9935	89	17	digestion	digestion	NN
9935	89	18	of	of	IN
9935	89	19	food	food	NN
9935	89	20	.	.	.
9935	90	1	Although	although	IN
9935	90	2	nature	nature	NN
9935	90	3	provides	provide	VBZ
9935	90	4	considerable	considerable	JJ
9935	90	5	amounts	amount	NNS
9935	90	6	of	of	IN
9935	90	7	water	water	NN
9935	90	8	in	in	IN
9935	90	9	most	most	JJS
9935	90	10	foods	food	NNS
9935	90	11	,	,	,
9935	90	12	large	large	JJ
9935	90	13	quantities	quantity	NNS
9935	90	14	must	must	MD
9935	90	15	be	be	VB
9935	90	16	taken	take	VBN
9935	90	17	in	in	IN
9935	90	18	the	the	DT
9935	90	19	diet	diet	NN
9935	90	20	as	as	IN
9935	90	21	a	a	DT
9935	90	22	beverage	beverage	NN
9935	90	23	.	.	.
9935	91	1	In	in	IN
9935	91	2	fact	fact	NN
9935	91	3	,	,	,
9935	91	4	it	-PRON-	PRP
9935	91	5	is	be	VBZ
9935	91	6	the	the	DT
9935	91	7	need	need	NN
9935	91	8	of	of	IN
9935	91	9	the	the	DT
9935	91	10	body	body	NN
9935	91	11	for	for	IN
9935	91	12	water	water	NN
9935	91	13	that	that	WDT
9935	91	14	has	have	VBZ
9935	91	15	led	lead	VBN
9935	91	16	to	to	IN
9935	91	17	the	the	DT
9935	91	18	development	development	NN
9935	91	19	of	of	IN
9935	91	20	numerous	numerous	JJ
9935	91	21	beverages	beverage	NNS
9935	91	22	.	.	.
9935	92	1	Besides	besides	IN
9935	92	2	being	be	VBG
9935	92	3	necessary	necessary	JJ
9935	92	4	in	in	IN
9935	92	5	building	build	VBG
9935	92	6	up	up	RP
9935	92	7	the	the	DT
9935	92	8	body	body	NN
9935	92	9	and	and	CC
9935	92	10	keeping	keep	VBG
9935	92	11	it	-PRON-	PRP
9935	92	12	in	in	IN
9935	92	13	a	a	DT
9935	92	14	healthy	healthy	JJ
9935	92	15	condition	condition	NN
9935	92	16	,	,	,
9935	92	17	water	water	NN
9935	92	18	has	have	VBZ
9935	92	19	a	a	DT
9935	92	20	special	special	JJ
9935	92	21	function	function	NN
9935	92	22	to	to	TO
9935	92	23	perform	perform	VB
9935	92	24	in	in	IN
9935	92	25	cooking	cooking	NN
9935	92	26	,	,	,
9935	92	27	as	as	IN
9935	92	28	is	be	VBZ
9935	92	29	explained	explain	VBN
9935	92	30	later	later	RBR
9935	92	31	.	.	.
9935	93	1	Although	although	IN
9935	93	2	this	this	DT
9935	93	3	food	food	NN
9935	93	4	substance	substance	NN
9935	93	5	is	be	VBZ
9935	93	6	extremely	extremely	RB
9935	93	7	essential	essential	JJ
9935	93	8	to	to	IN
9935	93	9	life	life	NN
9935	93	10	,	,	,
9935	93	11	it	-PRON-	PRP
9935	93	12	is	be	VBZ
9935	93	13	seldom	seldom	RB
9935	93	14	considered	consider	VBN
9935	93	15	in	in	IN
9935	93	16	the	the	DT
9935	93	17	selection	selection	NN
9935	93	18	of	of	IN
9935	93	19	food	food	NN
9935	93	20	,	,	,
9935	93	21	because	because	IN
9935	93	22	,	,	,
9935	93	23	as	as	IN
9935	93	24	has	have	VBZ
9935	93	25	just	just	RB
9935	93	26	been	be	VBN
9935	93	27	mentioned	mention	VBN
9935	93	28	,	,	,
9935	93	29	nearly	nearly	RB
9935	93	30	all	all	DT
9935	93	31	foods	food	NNS
9935	93	32	contain	contain	VBP
9935	93	33	water	water	NN
9935	93	34	.	.	.
9935	94	1	13	13	CD
9935	94	2	.	.	.
9935	95	1	Mineral	mineral	NN
9935	95	2	Matter.--Ranking	matter.--ranke	VBG
9935	95	3	next	next	RB
9935	95	4	to	to	IN
9935	95	5	water	water	NN
9935	95	6	in	in	IN
9935	95	7	the	the	DT
9935	95	8	quantity	quantity	NN
9935	95	9	contained	contain	VBN
9935	95	10	in	in	IN
9935	95	11	the	the	DT
9935	95	12	human	human	JJ
9935	95	13	body	body	NN
9935	95	14	is	be	VBZ
9935	95	15	mineral	mineral	NN
9935	95	16	matter	matter	NN
9935	95	17	.	.	.
9935	96	1	This	this	DT
9935	96	2	constituent	constituent	NN
9935	96	3	,	,	,
9935	96	4	which	which	WDT
9935	96	5	is	be	VBZ
9935	96	6	also	also	RB
9935	96	7	called	call	VBN
9935	96	8	_	_	NNP
9935	96	9	ash	ash	NNP
9935	96	10	_	_	NNP
9935	96	11	or	or	CC
9935	96	12	_	_	NNP
9935	96	13	mineral	mineral	NN
9935	96	14	salts	salt	VBZ
9935	96	15	_	_	NNP
9935	96	16	,	,	,
9935	96	17	forms	form	VBZ
9935	96	18	the	the	DT
9935	96	19	main	main	JJ
9935	96	20	part	part	NN
9935	96	21	of	of	IN
9935	96	22	the	the	DT
9935	96	23	body	body	NN
9935	96	24	's	's	POS
9935	96	25	framework	framework	NN
9935	96	26	,	,	,
9935	96	27	or	or	CC
9935	96	28	skeleton	skeleton	NN
9935	96	29	.	.	.
9935	97	1	In	in	IN
9935	97	2	the	the	DT
9935	97	3	building	building	NN
9935	97	4	and	and	CC
9935	97	5	maintaining	maintaining	NN
9935	97	6	of	of	IN
9935	97	7	the	the	DT
9935	97	8	body	body	NN
9935	97	9	,	,	,
9935	97	10	mineral	mineral	NN
9935	97	11	salts	salt	NNS
9935	97	12	serve	serve	VBP
9935	97	13	three	three	CD
9935	97	14	purposes	purpose	NNS
9935	97	15	--	--	:
9935	97	16	to	to	TO
9935	97	17	give	give	VB
9935	97	18	rigidity	rigidity	NN
9935	97	19	and	and	CC
9935	97	20	permanence	permanence	NN
9935	97	21	to	to	IN
9935	97	22	the	the	DT
9935	97	23	skeleton	skeleton	NN
9935	97	24	,	,	,
9935	97	25	to	to	TO
9935	97	26	form	form	VB
9935	97	27	an	an	DT
9935	97	28	essential	essential	JJ
9935	97	29	element	element	NN
9935	97	30	of	of	IN
9935	97	31	active	active	JJ
9935	97	32	tissue	tissue	NN
9935	97	33	,	,	,
9935	97	34	and	and	CC
9935	97	35	to	to	TO
9935	97	36	provide	provide	VB
9935	97	37	the	the	DT
9935	97	38	required	require	VBN
9935	97	39	alkalinity	alkalinity	NN
9935	97	40	or	or	CC
9935	97	41	acidity	acidity	NN
9935	97	42	for	for	IN
9935	97	43	the	the	DT
9935	97	44	digestive	digestive	JJ
9935	97	45	juices	juice	NNS
9935	97	46	and	and	CC
9935	97	47	other	other	JJ
9935	97	48	secretions	secretion	NNS
9935	97	49	.	.	.
9935	98	1	The	the	DT
9935	98	2	origin	origin	NN
9935	98	3	and	and	CC
9935	98	4	distribution	distribution	NN
9935	98	5	of	of	IN
9935	98	6	these	these	DT
9935	98	7	mineral	mineral	NN
9935	98	8	substances	substance	NNS
9935	98	9	are	be	VBP
9935	98	10	of	of	IN
9935	98	11	interest	interest	NN
9935	98	12	.	.	.
9935	99	1	Plants	plant	NNS
9935	99	2	in	in	IN
9935	99	3	their	-PRON-	PRP$
9935	99	4	growth	growth	NN
9935	99	5	seize	seize	VBP
9935	99	6	from	from	IN
9935	99	7	the	the	DT
9935	99	8	earth	earth	NN
9935	99	9	the	the	DT
9935	99	10	salts	salt	NNS
9935	99	11	of	of	IN
9935	99	12	minerals	mineral	NNS
9935	99	13	and	and	CC
9935	99	14	combine	combine	VB
9935	99	15	them	-PRON-	PRP
9935	99	16	with	with	IN
9935	99	17	other	other	JJ
9935	99	18	substances	substance	NNS
9935	99	19	that	that	WDT
9935	99	20	make	make	VBP
9935	99	21	up	up	RP
9935	99	22	their	-PRON-	PRP$
9935	99	23	living	living	NN
9935	99	24	tissue	tissue	NN
9935	99	25	.	.	.
9935	100	1	Then	then	RB
9935	100	2	human	human	JJ
9935	100	3	beings	being	NNS
9935	100	4	,	,	,
9935	100	5	as	as	RB
9935	100	6	well	well	RB
9935	100	7	as	as	IN
9935	100	8	other	other	JJ
9935	100	9	living	living	NN
9935	100	10	creatures	creature	NNS
9935	100	11	,	,	,
9935	100	12	get	get	VB
9935	100	13	their	-PRON-	PRP$
9935	100	14	supply	supply	NN
9935	100	15	of	of	IN
9935	100	16	these	these	DT
9935	100	17	needed	need	VBN
9935	100	18	salts	salt	NNS
9935	100	19	from	from	IN
9935	100	20	the	the	DT
9935	100	21	plants	plant	NNS
9935	100	22	that	that	WDT
9935	100	23	they	-PRON-	PRP
9935	100	24	take	take	VBP
9935	100	25	as	as	IN
9935	100	26	food	food	NN
9935	100	27	,	,	,
9935	100	28	this	this	DT
9935	100	29	being	be	VBG
9935	100	30	the	the	DT
9935	100	31	only	only	JJ
9935	100	32	form	form	NN
9935	100	33	in	in	IN
9935	100	34	which	which	WDT
9935	100	35	the	the	DT
9935	100	36	salts	salt	NNS
9935	100	37	can	can	MD
9935	100	38	be	be	VB
9935	100	39	thoroughly	thoroughly	RB
9935	100	40	assimilated	assimilate	VBN
9935	100	41	.	.	.
9935	101	1	These	these	DT
9935	101	2	salts	salt	NNS
9935	101	3	are	be	VBP
9935	101	4	not	not	RB
9935	101	5	affected	affect	VBN
9935	101	6	by	by	IN
9935	101	7	cooking	cook	VBG
9935	101	8	unless	unless	IN
9935	101	9	some	some	DT
9935	101	10	process	process	NN
9935	101	11	is	be	VBZ
9935	101	12	used	use	VBN
9935	101	13	that	that	WDT
9935	101	14	removes	remove	NNS
9935	101	15	such	such	JJ
9935	101	16	of	of	IN
9935	101	17	them	-PRON-	PRP
9935	101	18	as	as	IN
9935	101	19	are	be	VBP
9935	101	20	readily	readily	RB
9935	101	21	soluble	soluble	JJ
9935	101	22	in	in	IN
9935	101	23	water	water	NN
9935	101	24	.	.	.
9935	102	1	When	when	WRB
9935	102	2	this	this	DT
9935	102	3	occurs	occur	VBZ
9935	102	4	,	,	,
9935	102	5	the	the	DT
9935	102	6	result	result	NN
9935	102	7	is	be	VBZ
9935	102	8	usually	usually	RB
9935	102	9	waste	waste	NN
9935	102	10	,	,	,
9935	102	11	as	as	IN
9935	102	12	,	,	,
9935	102	13	for	for	IN
9935	102	14	instance	instance	NN
9935	102	15	,	,	,
9935	102	16	where	where	WRB
9935	102	17	no	no	DT
9935	102	18	use	use	NN
9935	102	19	is	be	VBZ
9935	102	20	made	make	VBN
9935	102	21	of	of	IN
9935	102	22	the	the	DT
9935	102	23	water	water	NN
9935	102	24	in	in	IN
9935	102	25	which	which	WDT
9935	102	26	some	some	DT
9935	102	27	vegetables	vegetable	NNS
9935	102	28	are	be	VBP
9935	102	29	boiled	boil	VBN
9935	102	30	.	.	.
9935	103	1	As	as	IN
9935	103	2	is	be	VBZ
9935	103	3	true	true	JJ
9935	103	4	of	of	IN
9935	103	5	water	water	NN
9935	103	6	,	,	,
9935	103	7	mineral	mineral	NN
9935	103	8	matter	matter	NN
9935	103	9	,	,	,
9935	103	10	even	even	RB
9935	103	11	though	though	IN
9935	103	12	it	-PRON-	PRP
9935	103	13	is	be	VBZ
9935	103	14	found	find	VBN
9935	103	15	in	in	IN
9935	103	16	large	large	JJ
9935	103	17	quantities	quantity	NNS
9935	103	18	in	in	IN
9935	103	19	the	the	DT
9935	103	20	body	body	NN
9935	103	21	,	,	,
9935	103	22	is	be	VBZ
9935	103	23	usually	usually	RB
9935	103	24	disregarded	disregard	VBN
9935	103	25	when	when	WRB
9935	103	26	food	food	NN
9935	103	27	is	be	VBZ
9935	103	28	purchased	purchase	VBN
9935	103	29	.	.	.
9935	104	1	This	this	DT
9935	104	2	is	be	VBZ
9935	104	3	due	due	JJ
9935	104	4	to	to	IN
9935	104	5	the	the	DT
9935	104	6	fact	fact	NN
9935	104	7	that	that	IN
9935	104	8	this	this	DT
9935	104	9	important	important	JJ
9935	104	10	nutritive	nutritive	JJ
9935	104	11	material	material	NN
9935	104	12	appears	appear	VBZ
9935	104	13	in	in	IN
9935	104	14	some	some	DT
9935	104	15	form	form	NN
9935	104	16	in	in	IN
9935	104	17	nearly	nearly	RB
9935	104	18	all	all	DT
9935	104	19	foods	food	NNS
9935	104	20	and	and	CC
9935	104	21	therefore	therefore	RB
9935	104	22	does	do	VBZ
9935	104	23	not	not	RB
9935	104	24	necessitate	necessitate	VB
9935	104	25	the	the	DT
9935	104	26	housewife	housewife	NN
9935	104	27	's	be	VBZ
9935	104	28	stopping	stop	VBG
9935	104	29	to	to	TO
9935	104	30	question	question	VB
9935	104	31	its	-PRON-	PRP$
9935	104	32	presence	presence	NN
9935	104	33	.	.	.
9935	105	1	14	14	CD
9935	105	2	.	.	.
9935	106	1	Protein.--The	protein.--the	VB
9935	106	2	food	food	NN
9935	106	3	substance	substance	NN
9935	106	4	known	know	VBN
9935	106	5	as	as	IN
9935	106	6	protein	protein	NN
9935	106	7	is	be	VBZ
9935	106	8	a	a	DT
9935	106	9	very	very	RB
9935	106	10	important	important	JJ
9935	106	11	factor	factor	NN
9935	106	12	in	in	IN
9935	106	13	the	the	DT
9935	106	14	growth	growth	NN
9935	106	15	and	and	CC
9935	106	16	repair	repair	NN
9935	106	17	of	of	IN
9935	106	18	the	the	DT
9935	106	19	body	body	NN
9935	106	20	;	;	:
9935	106	21	in	in	IN
9935	106	22	fact	fact	NN
9935	106	23	,	,	,
9935	106	24	these	these	DT
9935	106	25	processes	process	NNS
9935	106	26	can	can	MD
9935	106	27	not	not	RB
9935	106	28	be	be	VB
9935	106	29	carried	carry	VBN
9935	106	30	on	on	IN
9935	106	31	unless	unless	IN
9935	106	32	protein	protein	NN
9935	106	33	is	be	VBZ
9935	106	34	present	present	JJ
9935	106	35	in	in	IN
9935	106	36	the	the	DT
9935	106	37	diet	diet	NN
9935	106	38	.	.	.
9935	107	1	However	however	RB
9935	107	2	,	,	,
9935	107	3	while	while	IN
9935	107	4	a	a	DT
9935	107	5	certain	certain	JJ
9935	107	6	quantity	quantity	NN
9935	107	7	of	of	IN
9935	107	8	protein	protein	NN
9935	107	9	is	be	VBZ
9935	107	10	essential	essential	JJ
9935	107	11	,	,	,
9935	107	12	the	the	DT
9935	107	13	amount	amount	NN
9935	107	14	is	be	VBZ
9935	107	15	not	not	RB
9935	107	16	very	very	RB
9935	107	17	large	large	JJ
9935	107	18	and	and	CC
9935	107	19	more	more	JJR
9935	107	20	than	than	IN
9935	107	21	is	be	VBZ
9935	107	22	required	require	VBN
9935	107	23	is	be	VBZ
9935	107	24	likely	likely	JJ
9935	107	25	to	to	TO
9935	107	26	be	be	VB
9935	107	27	harmful	harmful	JJ
9935	107	28	,	,	,
9935	107	29	or	or	CC
9935	107	30	,	,	,
9935	107	31	since	since	IN
9935	107	32	the	the	DT
9935	107	33	body	body	NN
9935	107	34	can	can	MD
9935	107	35	make	make	VB
9935	107	36	no	no	DT
9935	107	37	use	use	NN
9935	107	38	of	of	IN
9935	107	39	it	-PRON-	PRP
9935	107	40	,	,	,
9935	107	41	to	to	TO
9935	107	42	be	be	VB
9935	107	43	at	at	IN
9935	107	44	least	least	JJS
9935	107	45	waste	waste	NN
9935	107	46	material	material	NN
9935	107	47	.	.	.
9935	108	1	The	the	DT
9935	108	2	principal	principal	JJ
9935	108	3	sources	source	NNS
9935	108	4	of	of	IN
9935	108	5	protein	protein	NN
9935	108	6	are	be	VBP
9935	108	7	lean	lean	JJ
9935	108	8	meat	meat	NN
9935	108	9	,	,	,
9935	108	10	eggs	egg	NNS
9935	108	11	,	,	,
9935	108	12	milk	milk	NN
9935	108	13	,	,	,
9935	108	14	certain	certain	JJ
9935	108	15	grains	grain	NNS
9935	108	16	,	,	,
9935	108	17	nuts	nut	NNS
9935	108	18	,	,	,
9935	108	19	and	and	CC
9935	108	20	the	the	DT
9935	108	21	legumes	legume	NNS
9935	108	22	,	,	,
9935	108	23	which	which	WDT
9935	108	24	include	include	VBP
9935	108	25	such	such	JJ
9935	108	26	foods	food	NNS
9935	108	27	as	as	IN
9935	108	28	beans	bean	NNS
9935	108	29	and	and	CC
9935	108	30	peas	pea	NNS
9935	108	31	.	.	.
9935	109	1	Because	because	IN
9935	109	2	of	of	IN
9935	109	3	the	the	DT
9935	109	4	ease	ease	NN
9935	109	5	with	with	IN
9935	109	6	which	which	WDT
9935	109	7	they	-PRON-	PRP
9935	109	8	are	be	VBP
9935	109	9	digested	digest	VBN
9935	109	10	,	,	,
9935	109	11	meat	meat	NN
9935	109	12	,	,	,
9935	109	13	fish	fish	NN
9935	109	14	,	,	,
9935	109	15	eggs	egg	NNS
9935	109	16	,	,	,
9935	109	17	and	and	CC
9935	109	18	milk	milk	NN
9935	109	19	are	be	VBP
9935	109	20	more	more	RBR
9935	109	21	valuable	valuable	JJ
9935	109	22	sources	source	NNS
9935	109	23	of	of	IN
9935	109	24	protein	protein	NN
9935	109	25	than	than	IN
9935	109	26	bread	bread	NN
9935	109	27	,	,	,
9935	109	28	beans	bean	NNS
9935	109	29	,	,	,
9935	109	30	and	and	CC
9935	109	31	nuts	nut	NNS
9935	109	32	.	.	.
9935	110	1	However	however	RB
9935	110	2	,	,	,
9935	110	3	as	as	IN
9935	110	4	the	the	DT
9935	110	5	foods	food	NNS
9935	110	6	that	that	WDT
9935	110	7	are	be	VBP
9935	110	8	most	most	RBS
9935	110	9	valuable	valuable	JJ
9935	110	10	for	for	IN
9935	110	11	proteins	protein	NNS
9935	110	12	cost	cost	VBP
9935	110	13	more	more	JJR
9935	110	14	than	than	IN
9935	110	15	others	other	NNS
9935	110	16	,	,	,
9935	110	17	a	a	DT
9935	110	18	mixed	mixed	JJ
9935	110	19	diet	diet	NN
9935	110	20	is	be	VBZ
9935	110	21	necessary	necessary	JJ
9935	110	22	if	if	IN
9935	110	23	only	only	RB
9935	110	24	a	a	DT
9935	110	25	limited	limited	JJ
9935	110	26	amount	amount	NN
9935	110	27	of	of	IN
9935	110	28	money	money	NN
9935	110	29	with	with	IN
9935	110	30	which	which	WDT
9935	110	31	to	to	TO
9935	110	32	purchase	purchase	VB
9935	110	33	foods	food	NNS
9935	110	34	is	be	VBZ
9935	110	35	available	available	JJ
9935	110	36	.	.	.
9935	111	1	15	15	CD
9935	111	2	.	.	.
9935	112	1	So	so	RB
9935	112	2	much	much	JJ
9935	112	3	is	be	VBZ
9935	112	4	involved	involve	VBN
9935	112	5	in	in	IN
9935	112	6	the	the	DT
9935	112	7	cooking	cooking	NN
9935	112	8	of	of	IN
9935	112	9	foods	food	NNS
9935	112	10	containing	contain	VBG
9935	112	11	protein	protein	NN
9935	112	12	that	that	IN
9935	112	13	the	the	DT
9935	112	14	effect	effect	NN
9935	112	15	of	of	IN
9935	112	16	heat	heat	NN
9935	112	17	on	on	IN
9935	112	18	such	such	JJ
9935	112	19	foods	food	NNS
9935	112	20	should	should	MD
9935	112	21	be	be	VB
9935	112	22	thoroughly	thoroughly	RB
9935	112	23	understood	understand	VBN
9935	112	24	.	.	.
9935	113	1	The	the	DT
9935	113	2	cooking	cooking	NN
9935	113	3	of	of	IN
9935	113	4	any	any	DT
9935	113	5	food	food	NN
9935	113	6	,	,	,
9935	113	7	as	as	IN
9935	113	8	is	be	VBZ
9935	113	9	generally	generally	RB
9935	113	10	understood	understand	VBN
9935	113	11	,	,	,
9935	113	12	tends	tend	VBZ
9935	113	13	to	to	TO
9935	113	14	break	break	VB
9935	113	15	up	up	RP
9935	113	16	the	the	DT
9935	113	17	food	food	NN
9935	113	18	and	and	CC
9935	113	19	prepare	prepare	VB
9935	113	20	it	-PRON-	PRP
9935	113	21	for	for	IN
9935	113	22	digestion	digestion	NN
9935	113	23	.	.	.
9935	114	1	However	however	RB
9935	114	2	,	,	,
9935	114	3	foods	food	NNS
9935	114	4	have	have	VBP
9935	114	5	certain	certain	JJ
9935	114	6	characteristics	characteristic	NNS
9935	114	7	,	,	,
9935	114	8	such	such	JJ
9935	114	9	as	as	IN
9935	114	10	their	-PRON-	PRP$
9935	114	11	structure	structure	NN
9935	114	12	and	and	CC
9935	114	13	texture	texture	NN
9935	114	14	,	,	,
9935	114	15	that	that	WDT
9935	114	16	influence	influence	VBP
9935	114	17	their	-PRON-	PRP$
9935	114	18	digestibility	digestibility	NN
9935	114	19	,	,	,
9935	114	20	and	and	CC
9935	114	21	the	the	DT
9935	114	22	method	method	NN
9935	114	23	of	of	IN
9935	114	24	cooking	cooking	NN
9935	114	25	used	use	VBN
9935	114	26	or	or	CC
9935	114	27	the	the	DT
9935	114	28	degree	degree	NN
9935	114	29	to	to	TO
9935	114	30	which	which	WDT
9935	114	31	the	the	DT
9935	114	32	cooking	cooking	NN
9935	114	33	is	be	VBZ
9935	114	34	carried	carry	VBN
9935	114	35	so	so	RB
9935	114	36	affects	affect	VBZ
9935	114	37	these	these	DT
9935	114	38	characteristics	characteristic	NNS
9935	114	39	as	as	IN
9935	114	40	to	to	TO
9935	114	41	increase	increase	VB
9935	114	42	or	or	CC
9935	114	43	decrease	decrease	VB
9935	114	44	the	the	DT
9935	114	45	digestibility	digestibility	NN
9935	114	46	of	of	IN
9935	114	47	the	the	DT
9935	114	48	food	food	NN
9935	114	49	.	.	.
9935	115	1	In	in	IN
9935	115	2	the	the	DT
9935	115	3	case	case	NN
9935	115	4	of	of	IN
9935	115	5	foods	food	NNS
9935	115	6	containing	contain	VBG
9935	115	7	protein	protein	NN
9935	115	8	,	,	,
9935	115	9	unless	unless	IN
9935	115	10	the	the	DT
9935	115	11	cooking	cooking	NN
9935	115	12	is	be	VBZ
9935	115	13	properly	properly	RB
9935	115	14	done	do	VBN
9935	115	15	,	,	,
9935	115	16	the	the	DT
9935	115	17	application	application	NN
9935	115	18	of	of	IN
9935	115	19	heat	heat	NN
9935	115	20	is	be	VBZ
9935	115	21	liable	liable	JJ
9935	115	22	to	to	TO
9935	115	23	make	make	VB
9935	115	24	the	the	DT
9935	115	25	protein	protein	NN
9935	115	26	indigestible	indigestible	JJ
9935	115	27	,	,	,
9935	115	28	for	for	IN
9935	115	29	the	the	DT
9935	115	30	heat	heat	NN
9935	115	31	first	first	RB
9935	115	32	coagulates	coagulate	VBZ
9935	115	33	this	this	DT
9935	115	34	substance	substance	NN
9935	115	35	--	--	:
9935	115	36	that	that	RB
9935	115	37	is	is	RB
9935	115	38	,	,	,
9935	115	39	causes	cause	VBZ
9935	115	40	it	-PRON-	PRP
9935	115	41	to	to	TO
9935	115	42	become	become	VB
9935	115	43	thick	thick	JJ
9935	115	44	--	--	:
9935	115	45	and	and	CC
9935	115	46	then	then	RB
9935	115	47	,	,	,
9935	115	48	as	as	IN
9935	115	49	the	the	DT
9935	115	50	heat	heat	NN
9935	115	51	increases	increase	VBZ
9935	115	52	,	,	,
9935	115	53	shrinks	shrink	NNS
9935	115	54	and	and	CC
9935	115	55	hardens	harden	VBZ
9935	115	56	it	-PRON-	PRP
9935	115	57	.	.	.
9935	116	1	This	this	DT
9935	116	2	fact	fact	NN
9935	116	3	is	be	VBZ
9935	116	4	clearly	clearly	RB
9935	116	5	demonstrated	demonstrate	VBN
9935	116	6	in	in	IN
9935	116	7	the	the	DT
9935	116	8	cooking	cooking	NN
9935	116	9	of	of	IN
9935	116	10	an	an	DT
9935	116	11	egg	egg	NN
9935	116	12	,	,	,
9935	116	13	the	the	DT
9935	116	14	white	white	NN
9935	116	15	of	of	IN
9935	116	16	which	which	WDT
9935	116	17	is	be	VBZ
9935	116	18	the	the	DT
9935	116	19	type	type	NN
9935	116	20	of	of	IN
9935	116	21	protein	protein	NN
9935	116	22	called	call	VBN
9935	116	23	_	_	NNP
9935	116	24	albumin	albumin	NNP
9935	116	25	_	_	NNP
9935	116	26	.	.	.
9935	117	1	In	in	IN
9935	117	2	a	a	DT
9935	117	3	raw	raw	JJ
9935	117	4	egg	egg	NN
9935	117	5	,	,	,
9935	117	6	the	the	DT
9935	117	7	albumin	albumin	NN
9935	117	8	is	be	VBZ
9935	117	9	nearly	nearly	RB
9935	117	10	liquid	liquid	JJ
9935	117	11	,	,	,
9935	117	12	but	but	CC
9935	117	13	as	as	IN
9935	117	14	heat	heat	NN
9935	117	15	is	be	VBZ
9935	117	16	applied	apply	VBN
9935	117	17	,	,	,
9935	117	18	it	-PRON-	PRP
9935	117	19	gradually	gradually	RB
9935	117	20	coagulates	coagulate	VBZ
9935	117	21	until	until	IN
9935	117	22	it	-PRON-	PRP
9935	117	23	becomes	become	VBZ
9935	117	24	solid	solid	JJ
9935	117	25	.	.	.
9935	118	1	If	if	IN
9935	118	2	the	the	DT
9935	118	3	egg	egg	NN
9935	118	4	is	be	VBZ
9935	118	5	cooked	cook	VBN
9935	118	6	too	too	RB
9935	118	7	fast	fast	RB
9935	118	8	or	or	CC
9935	118	9	too	too	RB
9935	118	10	long	long	RB
9935	118	11	,	,	,
9935	118	12	it	-PRON-	PRP
9935	118	13	toughens	toughen	VBZ
9935	118	14	and	and	CC
9935	118	15	shrinks	shrink	NNS
9935	118	16	and	and	CC
9935	118	17	becomes	become	VBZ
9935	118	18	less	less	RBR
9935	118	19	palatable	palatable	JJ
9935	118	20	,	,	,
9935	118	21	less	less	RBR
9935	118	22	attractive	attractive	JJ
9935	118	23	,	,	,
9935	118	24	and	and	CC
9935	118	25	less	less	RBR
9935	118	26	digestible	digestible	JJ
9935	118	27	.	.	.
9935	119	1	However	however	RB
9935	119	2	,	,	,
9935	119	3	if	if	IN
9935	119	4	the	the	DT
9935	119	5	egg	egg	NN
9935	119	6	is	be	VBZ
9935	119	7	properly	properly	RB
9935	119	8	cooked	cook	VBN
9935	119	9	after	after	IN
9935	119	10	the	the	DT
9935	119	11	heat	heat	NN
9935	119	12	has	have	VBZ
9935	119	13	coagulated	coagulate	VBN
9935	119	14	the	the	DT
9935	119	15	albumin	albumin	NN
9935	119	16	,	,	,
9935	119	17	the	the	DT
9935	119	18	white	white	NNP
9935	119	19	will	will	MD
9935	119	20	remain	remain	VB
9935	119	21	tender	tender	JJ
9935	119	22	and	and	CC
9935	119	23	the	the	DT
9935	119	24	yolk	yolk	NN
9935	119	25	will	will	MD
9935	119	26	be	be	VB
9935	119	27	fine	fine	JJ
9935	119	28	and	and	CC
9935	119	29	mealy	mealy	JJ
9935	119	30	in	in	IN
9935	119	31	texture	texture	NN
9935	119	32	,	,	,
9935	119	33	thus	thus	RB
9935	119	34	rendering	render	VBG
9935	119	35	it	-PRON-	PRP
9935	119	36	digestible	digestible	JJ
9935	119	37	.	.	.
9935	120	1	Similar	similar	JJ
9935	120	2	results	result	NNS
9935	120	3	,	,	,
9935	120	4	although	although	IN
9935	120	5	not	not	RB
9935	120	6	so	so	RB
9935	120	7	evident	evident	JJ
9935	120	8	to	to	IN
9935	120	9	the	the	DT
9935	120	10	sight	sight	NN
9935	120	11	,	,	,
9935	120	12	are	be	VBP
9935	120	13	brought	bring	VBN
9935	120	14	about	about	RP
9935	120	15	through	through	IN
9935	120	16	the	the	DT
9935	120	17	right	right	NN
9935	120	18	or	or	CC
9935	120	19	wrong	wrong	JJ
9935	120	20	way	way	NN
9935	120	21	of	of	IN
9935	120	22	cooking	cooking	NN
9935	120	23	practically	practically	RB
9935	120	24	all	all	DT
9935	120	25	other	other	JJ
9935	120	26	foods	food	NNS
9935	120	27	that	that	WDT
9935	120	28	contain	contain	VBP
9935	120	29	much	much	JJ
9935	120	30	protein	protein	NN
9935	120	31	.	.	.
9935	121	1	Milk	milk	NN
9935	121	2	,	,	,
9935	121	3	whose	whose	WP$
9935	121	4	principal	principal	JJ
9935	121	5	ingredient	ingredient	NN
9935	121	6	is	be	VBZ
9935	121	7	a	a	DT
9935	121	8	protein	protein	NN
9935	121	9	known	know	VBN
9935	121	10	as	as	IN
9935	121	11	_	_	NNP
9935	121	12	casein	casein	NNP
9935	121	13	_	_	NNP
9935	121	14	,	,	,
9935	121	15	familiar	familiar	JJ
9935	121	16	as	as	IN
9935	121	17	the	the	DT
9935	121	18	curd	curd	NN
9935	121	19	of	of	IN
9935	121	20	cheese	cheese	NN
9935	121	21	,	,	,
9935	121	22	illustrates	illustrate	VBZ
9935	121	23	this	this	DT
9935	121	24	fact	fact	NN
9935	121	25	very	very	RB
9935	121	26	plainly	plainly	RB
9935	121	27	.	.	.
9935	122	1	When	when	WRB
9935	122	2	it	-PRON-	PRP
9935	122	3	is	be	VBZ
9935	122	4	used	use	VBN
9935	122	5	to	to	TO
9935	122	6	make	make	VB
9935	122	7	cottage	cottage	NN
9935	122	8	cheese	cheese	NN
9935	122	9	,	,	,
9935	122	10	heating	heat	VBG
9935	122	11	it	-PRON-	PRP
9935	122	12	too	too	RB
9935	122	13	long	long	RB
9935	122	14	or	or	CC
9935	122	15	to	to	TO
9935	122	16	too	too	RB
9935	122	17	high	high	JJ
9935	122	18	a	a	DT
9935	122	19	degree	degree	NN
9935	122	20	will	will	MD
9935	122	21	toughen	toughen	VB
9935	122	22	the	the	DT
9935	122	23	curd	curd	NN
9935	122	24	and	and	CC
9935	122	25	actually	actually	RB
9935	122	26	spoil	spoil	VB
9935	122	27	the	the	DT
9935	122	28	texture	texture	NN
9935	122	29	of	of	IN
9935	122	30	the	the	DT
9935	122	31	product	product	NN
9935	122	32	,	,	,
9935	122	33	which	which	WDT
9935	122	34	will	will	MD
9935	122	35	be	be	VB
9935	122	36	grainy	grainy	JJ
9935	122	37	and	and	CC
9935	122	38	hard	hard	JJ
9935	122	39	,	,	,
9935	122	40	instead	instead	RB
9935	122	41	of	of	IN
9935	122	42	smooth	smooth	JJ
9935	122	43	and	and	CC
9935	122	44	tender	tender	JJ
9935	122	45	.	.	.
9935	123	1	16	16	CD
9935	123	2	.	.	.
9935	124	1	FATS.--The	FATS.--The	``
9935	124	2	food	food	NN
9935	124	3	substances	substance	NNS
9935	124	4	just	just	RB
9935	124	5	discussed	discuss	VBN
9935	124	6	--	--	:
9935	124	7	water	water	NN
9935	124	8	,	,	,
9935	124	9	mineral	mineral	NN
9935	124	10	matter	matter	NN
9935	124	11	,	,	,
9935	124	12	and	and	CC
9935	124	13	protein	protein	NN
9935	124	14	--	--	:
9935	124	15	yield	yield	VB
9935	124	16	the	the	DT
9935	124	17	materials	material	NNS
9935	124	18	required	require	VBN
9935	124	19	for	for	IN
9935	124	20	building	build	VBG
9935	124	21	and	and	CC
9935	124	22	repairing	repair	VBG
9935	124	23	the	the	DT
9935	124	24	tissues	tissue	NNS
9935	124	25	of	of	IN
9935	124	26	the	the	DT
9935	124	27	body	body	NN
9935	124	28	,	,	,
9935	124	29	but	but	CC
9935	124	30	,	,	,
9935	124	31	as	as	IN
9935	124	32	has	have	VBZ
9935	124	33	been	be	VBN
9935	124	34	explained	explain	VBN
9935	124	35	,	,	,
9935	124	36	the	the	DT
9935	124	37	body	body	NN
9935	124	38	also	also	RB
9935	124	39	requires	require	VBZ
9935	124	40	foods	food	NNS
9935	124	41	that	that	WDT
9935	124	42	produce	produce	VBP
9935	124	43	energy	energy	NN
9935	124	44	,	,	,
9935	124	45	or	or	CC
9935	124	46	working	work	VBG
9935	124	47	power	power	NN
9935	124	48	.	.	.
9935	125	1	By	by	IN
9935	125	2	far	far	RB
9935	125	3	the	the	DT
9935	125	4	greater	great	JJR
9935	125	5	part	part	NN
9935	125	6	of	of	IN
9935	125	7	the	the	DT
9935	125	8	total	total	JJ
9935	125	9	solids	solid	NNS
9935	125	10	of	of	IN
9935	125	11	food	food	NN
9935	125	12	taken	take	VBN
9935	125	13	into	into	IN
9935	125	14	the	the	DT
9935	125	15	body	body	NN
9935	125	16	serve	serve	VB
9935	125	17	this	this	DT
9935	125	18	purpose	purpose	NN
9935	125	19	,	,	,
9935	125	20	and	and	CC
9935	125	21	of	of	IN
9935	125	22	these	these	DT
9935	125	23	fats	fat	NNS
9935	125	24	form	form	VBP
9935	125	25	a	a	DT
9935	125	26	large	large	JJ
9935	125	27	percentage	percentage	NN
9935	125	28	.	.	.
9935	126	1	Although	although	IN
9935	126	2	fats	fat	NNS
9935	126	3	make	make	VBP
9935	126	4	up	up	RP
9935	126	5	such	such	PDT
9935	126	6	a	a	DT
9935	126	7	large	large	JJ
9935	126	8	proportion	proportion	NN
9935	126	9	of	of	IN
9935	126	10	the	the	DT
9935	126	11	daily	daily	JJ
9935	126	12	food	food	NN
9935	126	13	supply	supply	NN
9935	126	14	,	,	,
9935	126	15	they	-PRON-	PRP
9935	126	16	enter	enter	VBP
9935	126	17	into	into	IN
9935	126	18	the	the	DT
9935	126	19	body	body	NN
9935	126	20	composition	composition	NN
9935	126	21	to	to	IN
9935	126	22	a	a	DT
9935	126	23	less	less	JJR
9935	126	24	extent	extent	NN
9935	126	25	than	than	IN
9935	126	26	do	do	VB
9935	126	27	the	the	DT
9935	126	28	food	food	NN
9935	126	29	substances	substance	NNS
9935	126	30	that	that	WDT
9935	126	31	have	have	VBP
9935	126	32	been	be	VBN
9935	126	33	explained	explain	VBN
9935	126	34	.	.	.
9935	127	1	The	the	DT
9935	127	2	fats	fat	NNS
9935	127	3	commonly	commonly	RB
9935	127	4	used	use	VBN
9935	127	5	for	for	IN
9935	127	6	food	food	NN
9935	127	7	are	be	VBP
9935	127	8	of	of	IN
9935	127	9	both	both	DT
9935	127	10	animal	animal	NN
9935	127	11	and	and	CC
9935	127	12	vegetable	vegetable	NN
9935	127	13	origin	origin	NN
9935	127	14	,	,	,
9935	127	15	such	such	JJ
9935	127	16	as	as	IN
9935	127	17	lard	lard	NN
9935	127	18	,	,	,
9935	127	19	suet	suet	NN
9935	127	20	,	,	,
9935	127	21	butter	butter	NN
9935	127	22	,	,	,
9935	127	23	cream	cream	NN
9935	127	24	,	,	,
9935	127	25	olive	olive	NN
9935	127	26	oil	oil	NN
9935	127	27	,	,	,
9935	127	28	nut	nut	NN
9935	127	29	oil	oil	NN
9935	127	30	,	,	,
9935	127	31	and	and	CC
9935	127	32	cottonseed	cottonseed	NN
9935	127	33	oil	oil	NN
9935	127	34	.	.	.
9935	128	1	The	the	DT
9935	128	2	ordinary	ordinary	JJ
9935	128	3	cooking	cooking	NN
9935	128	4	temperatures	temperature	NNS
9935	128	5	have	have	VBP
9935	128	6	comparatively	comparatively	RB
9935	128	7	little	little	JJ
9935	128	8	effect	effect	NN
9935	128	9	on	on	IN
9935	128	10	fat	fat	NN
9935	128	11	,	,	,
9935	128	12	except	except	IN
9935	128	13	to	to	TO
9935	128	14	melt	melt	VB
9935	128	15	it	-PRON-	PRP
9935	128	16	if	if	IN
9935	128	17	it	-PRON-	PRP
9935	128	18	is	be	VBZ
9935	128	19	solid	solid	JJ
9935	128	20	.	.	.
9935	129	1	The	the	DT
9935	129	2	higher	high	JJR
9935	129	3	temperatures	temperature	NNS
9935	129	4	decompose	decompose	VBP
9935	129	5	at	at	IN
9935	129	6	least	least	JJS
9935	129	7	some	some	DT
9935	129	8	of	of	IN
9935	129	9	it	-PRON-	PRP
9935	129	10	,	,	,
9935	129	11	and	and	CC
9935	129	12	thus	thus	RB
9935	129	13	liberate	liberate	JJ
9935	129	14	substances	substance	NNS
9935	129	15	that	that	WDT
9935	129	16	may	may	MD
9935	129	17	be	be	VB
9935	129	18	irritating	irritate	VBG
9935	129	19	to	to	IN
9935	129	20	the	the	DT
9935	129	21	digestive	digestive	JJ
9935	129	22	tract	tract	NN
9935	129	23	.	.	.
9935	130	1	17	17	CD
9935	130	2	.	.	.
9935	131	1	CARBOHYDRATES.--Like	CARBOHYDRATES.--Like	NNP
9935	131	2	fats	fat	NNS
9935	131	3	,	,	,
9935	131	4	the	the	DT
9935	131	5	food	food	NN
9935	131	6	substances	substance	NNS
9935	131	7	included	include	VBN
9935	131	8	in	in	IN
9935	131	9	the	the	DT
9935	131	10	term	term	NN
9935	131	11	carbohydrates	carbohydrate	NNS
9935	131	12	supply	supply	VBP
9935	131	13	the	the	DT
9935	131	14	body	body	NN
9935	131	15	with	with	IN
9935	131	16	energy	energy	NN
9935	131	17	.	.	.
9935	132	1	However	however	RB
9935	132	2	,	,	,
9935	132	3	fats	fat	NNS
9935	132	4	and	and	CC
9935	132	5	carbohydrates	carbohydrate	NNS
9935	132	6	differ	differ	VBP
9935	132	7	in	in	IN
9935	132	8	the	the	DT
9935	132	9	forms	form	NNS
9935	132	10	in	in	IN
9935	132	11	which	which	WDT
9935	132	12	they	-PRON-	PRP
9935	132	13	supply	supply	VBP
9935	132	14	energy	energy	NN
9935	132	15	,	,	,
9935	132	16	the	the	DT
9935	132	17	former	former	JJ
9935	132	18	producing	produce	VBG
9935	132	19	it	-PRON-	PRP
9935	132	20	in	in	IN
9935	132	21	the	the	DT
9935	132	22	most	most	RBS
9935	132	23	concentrated	concentrated	JJ
9935	132	24	form	form	NN
9935	132	25	and	and	CC
9935	132	26	the	the	DT
9935	132	27	latter	latter	JJ
9935	132	28	in	in	IN
9935	132	29	the	the	DT
9935	132	30	most	most	RBS
9935	132	31	economical	economical	JJ
9935	132	32	form	form	NN
9935	132	33	.	.	.
9935	133	1	So	so	RB
9935	133	2	that	that	IN
9935	133	3	the	the	DT
9935	133	4	term	term	NN
9935	133	5	_	_	NNP
9935	133	6	carbohydrate	carbohydrate	NN
9935	133	7	_	_	NNP
9935	133	8	may	may	MD
9935	133	9	be	be	VB
9935	133	10	clearly	clearly	RB
9935	133	11	understood	understand	VBN
9935	133	12	and	and	CC
9935	133	13	firmly	firmly	RB
9935	133	14	fixed	fix	VBN
9935	133	15	in	in	IN
9935	133	16	the	the	DT
9935	133	17	mind	mind	NN
9935	133	18	,	,	,
9935	133	19	it	-PRON-	PRP
9935	133	20	is	be	VBZ
9935	133	21	deemed	deem	VBN
9935	133	22	advisable	advisable	JJ
9935	133	23	to	to	TO
9935	133	24	discuss	discuss	VB
9935	133	25	briefly	briefly	RB
9935	133	26	the	the	DT
9935	133	27	composition	composition	NN
9935	133	28	of	of	IN
9935	133	29	the	the	DT
9935	133	30	body	body	NN
9935	133	31	and	and	CC
9935	133	32	the	the	DT
9935	133	33	food	food	NN
9935	133	34	that	that	WDT
9935	133	35	enters	enter	VBZ
9935	133	36	it	-PRON-	PRP
9935	133	37	.	.	.
9935	134	1	Of	of	RB
9935	134	2	course	course	RB
9935	134	3	,	,	,
9935	134	4	in	in	IN
9935	134	5	a	a	DT
9935	134	6	lesson	lesson	NN
9935	134	7	on	on	IN
9935	134	8	cookery	cookery	NN
9935	134	9	,	,	,
9935	134	10	not	not	RB
9935	134	11	so	so	RB
9935	134	12	much	much	JJ
9935	134	13	attention	attention	NN
9935	134	14	need	nee	MD
9935	134	15	be	be	VB
9935	134	16	given	give	VBN
9935	134	17	to	to	IN
9935	134	18	this	this	DT
9935	134	19	matter	matter	NN
9935	134	20	as	as	IN
9935	134	21	in	in	IN
9935	134	22	a	a	DT
9935	134	23	lesson	lesson	NN
9935	134	24	on	on	IN
9935	134	25	_	_	NNP
9935	134	26	dietetics	dietetic	NNS
9935	134	27	_	_	NNP
9935	134	28	,	,	,
9935	134	29	which	which	WDT
9935	134	30	is	be	VBZ
9935	134	31	a	a	DT
9935	134	32	branch	branch	NN
9935	134	33	of	of	IN
9935	134	34	hygiene	hygiene	NN
9935	134	35	that	that	WDT
9935	134	36	treats	treat	NNS
9935	134	37	of	of	IN
9935	134	38	diet	diet	NN
9935	134	39	;	;	:
9935	134	40	nevertheless	nevertheless	RB
9935	134	41	,	,	,
9935	134	42	it	-PRON-	PRP
9935	134	43	is	be	VBZ
9935	134	44	important	important	JJ
9935	134	45	that	that	IN
9935	134	46	every	every	DT
9935	134	47	person	person	NN
9935	134	48	who	who	WP
9935	134	49	prepares	prepare	VBZ
9935	134	50	food	food	NN
9935	134	51	for	for	IN
9935	134	52	the	the	DT
9935	134	53	table	table	NN
9935	134	54	be	be	VB
9935	134	55	familiar	familiar	JJ
9935	134	56	with	with	IN
9935	134	57	the	the	DT
9935	134	58	fact	fact	NN
9935	134	59	that	that	IN
9935	134	60	the	the	DT
9935	134	61	body	body	NN
9935	134	62	,	,	,
9935	134	63	as	as	RB
9935	134	64	well	well	RB
9935	134	65	as	as	IN
9935	134	66	food	food	NN
9935	134	67	,	,	,
9935	134	68	is	be	VBZ
9935	134	69	made	make	VBN
9935	134	70	up	up	RP
9935	134	71	of	of	IN
9935	134	72	a	a	DT
9935	134	73	certain	certain	JJ
9935	134	74	number	number	NN
9935	134	75	of	of	IN
9935	134	76	chemical	chemical	NN
9935	134	77	elements	element	NNS
9935	134	78	,	,	,
9935	134	79	of	of	IN
9935	134	80	which	which	WDT
9935	134	81	nitrogen	nitrogen	NN
9935	134	82	,	,	,
9935	134	83	carbon	carbon	NN
9935	134	84	,	,	,
9935	134	85	hydrogen	hydrogen	NN
9935	134	86	,	,	,
9935	134	87	and	and	CC
9935	134	88	oxygen	oxygen	NN
9935	134	89	form	form	NN
9935	134	90	a	a	DT
9935	134	91	large	large	JJ
9935	134	92	part	part	NN
9935	134	93	.	.	.
9935	135	1	Protein	protein	NN
9935	135	2	owes	owe	VBZ
9935	135	3	its	-PRON-	PRP$
9935	135	4	importance	importance	NN
9935	135	5	to	to	IN
9935	135	6	the	the	DT
9935	135	7	fact	fact	NN
9935	135	8	that	that	IN
9935	135	9	of	of	IN
9935	135	10	the	the	DT
9935	135	11	various	various	JJ
9935	135	12	food	food	NN
9935	135	13	substances	substance	VBZ
9935	135	14	it	-PRON-	PRP
9935	135	15	alone	alone	RB
9935	135	16	contains	contain	VBZ
9935	135	17	the	the	DT
9935	135	18	element	element	NN
9935	135	19	nitrogen	nitrogen	NN
9935	135	20	,	,	,
9935	135	21	which	which	WDT
9935	135	22	is	be	VBZ
9935	135	23	absolutely	absolutely	RB
9935	135	24	essential	essential	JJ
9935	135	25	to	to	IN
9935	135	26	the	the	DT
9935	135	27	formation	formation	NN
9935	135	28	of	of	IN
9935	135	29	any	any	DT
9935	135	30	plant	plant	NN
9935	135	31	or	or	CC
9935	135	32	animal	animal	NN
9935	135	33	tissue	tissue	NN
9935	135	34	.	.	.
9935	136	1	The	the	DT
9935	136	2	other	other	JJ
9935	136	3	three	three	CD
9935	136	4	elements	element	NNS
9935	136	5	,	,	,
9935	136	6	carbon	carbon	NN
9935	136	7	,	,	,
9935	136	8	hydrogen	hydrogen	NN
9935	136	9	,	,	,
9935	136	10	and	and	CC
9935	136	11	oxygen	oxygen	NN
9935	136	12	,	,	,
9935	136	13	go	go	VB
9935	136	14	to	to	TO
9935	136	15	make	make	VB
9935	136	16	up	up	RP
9935	136	17	the	the	DT
9935	136	18	carbohydrates	carbohydrate	NNS
9935	136	19	;	;	:
9935	136	20	in	in	IN
9935	136	21	fact	fact	NN
9935	136	22	,	,	,
9935	136	23	it	-PRON-	PRP
9935	136	24	is	be	VBZ
9935	136	25	from	from	IN
9935	136	26	the	the	DT
9935	136	27	names	name	NNS
9935	136	28	of	of	IN
9935	136	29	these	these	DT
9935	136	30	three	three	CD
9935	136	31	elements	element	NNS
9935	136	32	that	that	WDT
9935	136	33	the	the	DT
9935	136	34	term	term	NN
9935	136	35	carbohydrate	carbohydrate	NN
9935	136	36	is	be	VBZ
9935	136	37	derived	derive	VBN
9935	136	38	.	.	.
9935	137	1	The	the	DT
9935	137	2	carbohydrates	carbohydrate	NNS
9935	137	3	include	include	VBP
9935	137	4	the	the	DT
9935	137	5	starches	starch	NNS
9935	137	6	and	and	CC
9935	137	7	sugars	sugar	NNS
9935	137	8	that	that	WDT
9935	137	9	are	be	VBP
9935	137	10	used	use	VBN
9935	137	11	and	and	CC
9935	137	12	eaten	eat	VBN
9935	137	13	in	in	IN
9935	137	14	so	so	RB
9935	137	15	many	many	JJ
9935	137	16	forms	form	NNS
9935	137	17	,	,	,
9935	137	18	and	and	CC
9935	137	19	these	these	DT
9935	137	20	contain	contain	VBP
9935	137	21	the	the	DT
9935	137	22	three	three	CD
9935	137	23	elements	element	NNS
9935	137	24	mentioned	mention	VBN
9935	137	25	,	,	,
9935	137	26	the	the	DT
9935	137	27	hydrogen	hydrogen	NN
9935	137	28	and	and	CC
9935	137	29	oxygen	oxygen	NN
9935	137	30	contained	contain	VBN
9935	137	31	in	in	IN
9935	137	32	them	-PRON-	PRP
9935	137	33	being	be	VBG
9935	137	34	in	in	IN
9935	137	35	the	the	DT
9935	137	36	proportion	proportion	NN
9935	137	37	that	that	WDT
9935	137	38	produces	produce	VBZ
9935	137	39	water	water	NN
9935	137	40	.	.	.
9935	138	1	Thus	thus	RB
9935	138	2	,	,	,
9935	138	3	as	as	IN
9935	138	4	will	will	MD
9935	138	5	readily	readily	RB
9935	138	6	be	be	VB
9935	138	7	seen	see	VBN
9935	138	8	,	,	,
9935	138	9	by	by	IN
9935	138	10	separating	separate	VBG
9935	138	11	the	the	DT
9935	138	12	name	name	NN
9935	138	13	into	into	IN
9935	138	14	its	-PRON-	PRP$
9935	138	15	parts--_carbo	parts--_carbo	NNP
9935	138	16	_	_	NNP
9935	138	17	(	(	-LRB-
9935	138	18	carbon	carbon	NN
9935	138	19	)	)	-RRB-
9935	138	20	and	and	CC
9935	138	21	_	_	NNP
9935	138	22	hydrate	hydrate	NN
9935	138	23	_	_	NNP
9935	138	24	(	(	-LRB-
9935	138	25	hydrogen	hydrogen	NN
9935	138	26	and	and	CC
9935	138	27	oxygen	oxygen	NN
9935	138	28	in	in	IN
9935	138	29	the	the	DT
9935	138	30	proportion	proportion	NN
9935	138	31	of	of	IN
9935	138	32	two	two	CD
9935	138	33	parts	part	NNS
9935	138	34	of	of	IN
9935	138	35	hydrogen	hydrogen	NN
9935	138	36	and	and	CC
9935	138	37	one	one	CD
9935	138	38	of	of	IN
9935	138	39	oxygen	oxygen	NN
9935	138	40	,	,	,
9935	138	41	that	that	RB
9935	138	42	is	is	RB
9935	138	43	,	,	,
9935	138	44	in	in	IN
9935	138	45	the	the	DT
9935	138	46	form	form	NN
9935	138	47	of	of	IN
9935	138	48	water)--carbohydrate	water)--carbohydrate	NNP
9935	138	49	is	be	VBZ
9935	138	50	simply	simply	RB
9935	138	51	carbon	carbon	NN
9935	138	52	united	unite	VBN
9935	138	53	with	with	IN
9935	138	54	water	water	NN
9935	138	55	.	.	.
9935	139	1	While	while	IN
9935	139	2	the	the	DT
9935	139	3	facts	fact	NNS
9935	139	4	just	just	RB
9935	139	5	brought	bring	VBD
9935	139	6	out	out	RP
9935	139	7	have	have	VBP
9935	139	8	much	much	JJ
9935	139	9	to	to	TO
9935	139	10	do	do	VB
9935	139	11	with	with	IN
9935	139	12	food	food	NN
9935	139	13	economy	economy	NN
9935	139	14	,	,	,
9935	139	15	they	-PRON-	PRP
9935	139	16	are	be	VBP
9935	139	17	of	of	IN
9935	139	18	interest	interest	NN
9935	139	19	here	here	RB
9935	139	20	chiefly	chiefly	RB
9935	139	21	because	because	IN
9935	139	22	they	-PRON-	PRP
9935	139	23	help	help	VBP
9935	139	24	to	to	TO
9935	139	25	make	make	VB
9935	139	26	clear	clear	JJ
9935	139	27	the	the	DT
9935	139	28	term	term	NN
9935	139	29	carbohydrate	carbohydrate	NN
9935	139	30	,	,	,
9935	139	31	which	which	WDT
9935	139	32	,	,	,
9935	139	33	as	as	IN
9935	139	34	will	will	MD
9935	139	35	be	be	VB
9935	139	36	admitted	admit	VBN
9935	139	37	,	,	,
9935	139	38	is	be	VBZ
9935	139	39	the	the	DT
9935	139	40	only	only	JJ
9935	139	41	correct	correct	JJ
9935	139	42	name	name	NN
9935	139	43	for	for	IN
9935	139	44	the	the	DT
9935	139	45	food	food	NN
9935	139	46	substance	substance	NN
9935	139	47	it	-PRON-	PRP
9935	139	48	represents	represent	VBZ
9935	139	49	.	.	.
9935	140	1	18	18	CD
9935	140	2	.	.	.
9935	141	1	STARCH	starch	VB
9935	141	2	,	,	,
9935	141	3	one	one	CD
9935	141	4	of	of	IN
9935	141	5	the	the	DT
9935	141	6	chief	chief	JJ
9935	141	7	forms	form	NNS
9935	141	8	of	of	IN
9935	141	9	carbohydrates	carbohydrate	NNS
9935	141	10	,	,	,
9935	141	11	is	be	VBZ
9935	141	12	found	find	VBN
9935	141	13	in	in	IN
9935	141	14	only	only	RB
9935	141	15	the	the	DT
9935	141	16	vegetable	vegetable	NN
9935	141	17	kingdom	kingdom	NN
9935	141	18	.	.	.
9935	142	1	It	-PRON-	PRP
9935	142	2	is	be	VBZ
9935	142	3	present	present	JJ
9935	142	4	in	in	IN
9935	142	5	large	large	JJ
9935	142	6	quantities	quantity	NNS
9935	142	7	in	in	IN
9935	142	8	the	the	DT
9935	142	9	grains	grain	NNS
9935	142	10	and	and	CC
9935	142	11	in	in	IN
9935	142	12	potatoes	potato	NNS
9935	142	13	;	;	:
9935	142	14	in	in	IN
9935	142	15	fact	fact	NN
9935	142	16	,	,	,
9935	142	17	nearly	nearly	RB
9935	142	18	all	all	DT
9935	142	19	vegetables	vegetable	NNS
9935	142	20	contain	contain	VBP
9935	142	21	large	large	JJ
9935	142	22	or	or	CC
9935	142	23	small	small	JJ
9935	142	24	amounts	amount	NNS
9935	142	25	of	of	IN
9935	142	26	it	-PRON-	PRP
9935	142	27	.	.	.
9935	143	1	It	-PRON-	PRP
9935	143	2	is	be	VBZ
9935	143	3	stored	store	VBN
9935	143	4	in	in	IN
9935	143	5	the	the	DT
9935	143	6	plant	plant	NN
9935	143	7	in	in	IN
9935	143	8	the	the	DT
9935	143	9	form	form	NN
9935	143	10	of	of	IN
9935	143	11	granules	granule	NNS
9935	143	12	that	that	WDT
9935	143	13	lie	lie	VBP
9935	143	14	within	within	IN
9935	143	15	the	the	DT
9935	143	16	plant	plant	NN
9935	143	17	cells	cell	NNS
9935	143	18	.	.	.
9935	144	1	Cooking	Cooking	NNP
9935	144	2	applied	apply	VBD
9935	144	3	to	to	TO
9935	144	4	starch	starch	NN
9935	144	5	changes	change	VBZ
9935	144	6	it	-PRON-	PRP
9935	144	7	into	into	IN
9935	144	8	a	a	DT
9935	144	9	form	form	NN
9935	144	10	that	that	WDT
9935	144	11	is	be	VBZ
9935	144	12	digestible	digestible	JJ
9935	144	13	.	.	.
9935	145	1	Moist	moist	JJ
9935	145	2	heat	heat	NN
9935	145	3	cooks	cook	VBZ
9935	145	4	the	the	DT
9935	145	5	granules	granule	NNS
9935	145	6	until	until	IN
9935	145	7	they	-PRON-	PRP
9935	145	8	expand	expand	VBP
9935	145	9	and	and	CC
9935	145	10	burst	burst	VBP
9935	145	11	and	and	CC
9935	145	12	thus	thus	RB
9935	145	13	thicken	thicken	VB
9935	145	14	the	the	DT
9935	145	15	mass	mass	NN
9935	145	16	.	.	.
9935	146	1	Dry	Dry	NNP
9935	146	2	heat	heat	NN
9935	146	3	changes	change	NNS
9935	146	4	starch	starch	VBP
9935	146	5	first	first	RB
9935	146	6	into	into	IN
9935	146	7	a	a	DT
9935	146	8	soluble	soluble	JJ
9935	146	9	form	form	NN
9935	146	10	and	and	CC
9935	146	11	finally	finally	RB
9935	146	12	into	into	IN
9935	146	13	what	what	WP
9935	146	14	is	be	VBZ
9935	146	15	called	call	VBN
9935	146	16	_	_	NNP
9935	146	17	dextrine	dextrine	NN
9935	146	18	_	_	NNP
9935	146	19	,	,	,
9935	146	20	this	this	DT
9935	146	21	being	be	VBG
9935	146	22	the	the	DT
9935	146	23	intermediate	intermediate	JJ
9935	146	24	step	step	NN
9935	146	25	in	in	IN
9935	146	26	the	the	DT
9935	146	27	changing	changing	NN
9935	146	28	of	of	IN
9935	146	29	starch	starch	NN
9935	146	30	into	into	IN
9935	146	31	sugar	sugar	NN
9935	146	32	.	.	.
9935	147	1	19	19	CD
9935	147	2	.	.	.
9935	148	1	SUGAR	SUGAR	NNP
9935	148	2	,	,	,
9935	148	3	another	another	DT
9935	148	4	important	important	JJ
9935	148	5	form	form	NN
9935	148	6	of	of	IN
9935	148	7	carbohydrate	carbohydrate	NN
9935	148	8	,	,	,
9935	148	9	is	be	VBZ
9935	148	10	mainly	mainly	RB
9935	148	11	of	of	IN
9935	148	12	vegetable	vegetable	JJ
9935	148	13	origin	origin	NN
9935	148	14	,	,	,
9935	148	15	except	except	IN
9935	148	16	that	that	IN
9935	148	17	which	which	WDT
9935	148	18	is	be	VBZ
9935	148	19	found	find	VBN
9935	148	20	in	in	IN
9935	148	21	milk	milk	NN
9935	148	22	and	and	CC
9935	148	23	called	call	VBD
9935	148	24	_	_	NNP
9935	148	25	lactose	lactose	NN
9935	148	26	_	_	NNP
9935	148	27	.	.	.
9935	149	1	This	this	DT
9935	149	2	,	,	,
9935	149	3	together	together	RB
9935	149	4	with	with	IN
9935	149	5	the	the	DT
9935	149	6	fat	fat	NN
9935	149	7	found	find	VBN
9935	149	8	in	in	IN
9935	149	9	milk	milk	NN
9935	149	10	,	,	,
9935	149	11	supplies	supply	VBZ
9935	149	12	the	the	DT
9935	149	13	child	child	NN
9935	149	14	with	with	IN
9935	149	15	energy	energy	NN
9935	149	16	before	before	IN
9935	149	17	it	-PRON-	PRP
9935	149	18	is	be	VBZ
9935	149	19	able	able	JJ
9935	149	20	to	to	TO
9935	149	21	digest	digest	VB
9935	149	22	a	a	DT
9935	149	23	variety	variety	NN
9935	149	24	of	of	IN
9935	149	25	foods	food	NNS
9935	149	26	.	.	.
9935	150	1	The	the	DT
9935	150	2	sap	sap	NN
9935	150	3	of	of	IN
9935	150	4	various	various	JJ
9935	150	5	plants	plant	NNS
9935	150	6	contains	contain	VBZ
9935	150	7	such	such	JJ
9935	150	8	large	large	JJ
9935	150	9	quantities	quantity	NNS
9935	150	10	of	of	IN
9935	150	11	sugar	sugar	NN
9935	150	12	that	that	IN
9935	150	13	it	-PRON-	PRP
9935	150	14	can	can	MD
9935	150	15	be	be	VB
9935	150	16	crystalized	crystalize	VBN
9935	150	17	out	out	RP
9935	150	18	and	and	CC
9935	150	19	secured	secure	VBN
9935	150	20	in	in	IN
9935	150	21	dry	dry	JJ
9935	150	22	form	form	NN
9935	150	23	.	.	.
9935	151	1	The	the	DT
9935	151	2	liquid	liquid	NN
9935	151	3	that	that	WDT
9935	151	4	remains	remain	VBZ
9935	151	5	is	be	VBZ
9935	151	6	valuable	valuable	JJ
9935	151	7	as	as	IN
9935	151	8	food	food	NN
9935	151	9	,	,	,
9935	151	10	for	for	IN
9935	151	11	,	,	,
9935	151	12	by	by	IN
9935	151	13	boiling	boil	VBG
9935	151	14	it	-PRON-	PRP
9935	151	15	down	down	RP
9935	151	16	,	,	,
9935	151	17	it	-PRON-	PRP
9935	151	18	forms	form	VBZ
9935	151	19	molasses	molasse	NNS
9935	151	20	.	.	.
9935	152	1	Sugar	Sugar	NNP
9935	152	2	is	be	VBZ
9935	152	3	also	also	RB
9935	152	4	present	present	JJ
9935	152	5	in	in	IN
9935	152	6	considerable	considerable	JJ
9935	152	7	amounts	amount	NNS
9935	152	8	in	in	IN
9935	152	9	all	all	DT
9935	152	10	fruits	fruit	NNS
9935	152	11	,	,	,
9935	152	12	and	and	CC
9935	152	13	much	much	JJ
9935	152	14	of	of	IN
9935	152	15	it	-PRON-	PRP
9935	152	16	is	be	VBZ
9935	152	17	in	in	IN
9935	152	18	a	a	DT
9935	152	19	form	form	NN
9935	152	20	that	that	WDT
9935	152	21	can	can	MD
9935	152	22	be	be	VB
9935	152	23	assimilated	assimilate	VBN
9935	152	24	,	,	,
9935	152	25	or	or	CC
9935	152	26	taken	take	VBN
9935	152	27	up	up	RP
9935	152	28	by	by	IN
9935	152	29	the	the	DT
9935	152	30	body	body	NN
9935	152	31	,	,	,
9935	152	32	quickly	quickly	RB
9935	152	33	.	.	.
9935	153	1	A	a	DT
9935	153	2	sugar	sugar	NN
9935	153	3	very	very	RB
9935	153	4	similar	similar	JJ
9935	153	5	to	to	IN
9935	153	6	this	this	DT
9935	153	7	natural	natural	JJ
9935	153	8	fruit	fruit	NN
9935	153	9	sugar	sugar	NN
9935	153	10	is	be	VBZ
9935	153	11	made	make	VBN
9935	153	12	from	from	IN
9935	153	13	the	the	DT
9935	153	14	starch	starch	NN
9935	153	15	of	of	IN
9935	153	16	corn	corn	NN
9935	153	17	and	and	CC
9935	153	18	is	be	VBZ
9935	153	19	called	call	VBN
9935	153	20	_	_	NNP
9935	153	21	glucose	glucose	NN
9935	153	22	_	_	NNP
9935	153	23	.	.	.
9935	154	1	Much	much	JJ
9935	154	2	of	of	IN
9935	154	3	the	the	DT
9935	154	4	carbohydrate	carbohydrate	NN
9935	154	5	found	find	VBN
9935	154	6	in	in	IN
9935	154	7	vegetables	vegetable	NNS
9935	154	8	,	,	,
9935	154	9	especially	especially	RB
9935	154	10	young	young	JJ
9935	154	11	,	,	,
9935	154	12	tender	tender	JJ
9935	154	13	vegetables	vegetable	NNS
9935	154	14	,	,	,
9935	154	15	is	be	VBZ
9935	154	16	in	in	IN
9935	154	17	the	the	DT
9935	154	18	form	form	NN
9935	154	19	of	of	IN
9935	154	20	sugar	sugar	NN
9935	154	21	,	,	,
9935	154	22	which	which	WDT
9935	154	23	,	,	,
9935	154	24	as	as	IN
9935	154	25	the	the	DT
9935	154	26	vegetables	vegetable	NNS
9935	154	27	grow	grow	VBP
9935	154	28	older	old	JJR
9935	154	29	,	,	,
9935	154	30	changes	change	VBZ
9935	154	31	to	to	TO
9935	154	32	starch	starch	VB
9935	154	33	.	.	.
9935	155	1	Sugar	Sugar	NNP
9935	155	2	melts	melt	NNS
9935	155	3	upon	upon	IN
9935	155	4	the	the	DT
9935	155	5	application	application	NN
9935	155	6	of	of	IN
9935	155	7	heat	heat	NN
9935	155	8	or	or	CC
9935	155	9	,	,	,
9935	155	10	if	if	IN
9935	155	11	it	-PRON-	PRP
9935	155	12	is	be	VBZ
9935	155	13	in	in	IN
9935	155	14	a	a	DT
9935	155	15	melted	melted	JJ
9935	155	16	condition	condition	NN
9935	155	17	,	,	,
9935	155	18	as	as	IN
9935	155	19	sirup	sirup	NN
9935	155	20	or	or	CC
9935	155	21	molasses	molasse	NNS
9935	155	22	,	,	,
9935	155	23	it	-PRON-	PRP
9935	155	24	boils	boil	VBZ
9935	155	25	down	down	RP
9935	155	26	and	and	CC
9935	155	27	gives	give	VBZ
9935	155	28	off	off	RP
9935	155	29	water	water	NN
9935	155	30	.	.	.
9935	156	1	When	when	WRB
9935	156	2	all	all	PDT
9935	156	3	the	the	DT
9935	156	4	water	water	NN
9935	156	5	has	have	VBZ
9935	156	6	boiled	boil	VBN
9935	156	7	away	away	RB
9935	156	8	,	,	,
9935	156	9	the	the	DT
9935	156	10	sugar	sugar	NN
9935	156	11	begins	begin	VBZ
9935	156	12	to	to	TO
9935	156	13	caramelize	caramelize	VB
9935	156	14	or	or	CC
9935	156	15	become	become	VB
9935	156	16	brown	brown	JJ
9935	156	17	,	,	,
9935	156	18	and	and	CC
9935	156	19	develops	develop	VBZ
9935	156	20	a	a	DT
9935	156	21	characteristic	characteristic	JJ
9935	156	22	flavor	flavor	NN
9935	156	23	.	.	.
9935	157	1	If	if	IN
9935	157	2	the	the	DT
9935	157	3	cooking	cooking	NN
9935	157	4	is	be	VBZ
9935	157	5	continued	continue	VBN
9935	157	6	too	too	RB
9935	157	7	long	long	JJ
9935	157	8	,	,	,
9935	157	9	a	a	DT
9935	157	10	dark	dark	JJ
9935	157	11	-	-	HYPH
9935	157	12	brown	brown	JJ
9935	157	13	color	color	NN
9935	157	14	and	and	CC
9935	157	15	a	a	DT
9935	157	16	bitter	bitter	JJ
9935	157	17	taste	taste	NN
9935	157	18	are	be	VBP
9935	157	19	developed	develop	VBN
9935	157	20	.	.	.
9935	158	1	Because	because	IN
9935	158	2	the	the	DT
9935	158	3	sugar	sugar	NN
9935	158	4	in	in	IN
9935	158	5	fruits	fruit	NNS
9935	158	6	and	and	CC
9935	158	7	vegetables	vegetable	NNS
9935	158	8	is	be	VBZ
9935	158	9	in	in	IN
9935	158	10	solution	solution	NN
9935	158	11	,	,	,
9935	158	12	some	some	DT
9935	158	13	of	of	IN
9935	158	14	it	-PRON-	PRP
9935	158	15	is	be	VBZ
9935	158	16	lost	lose	VBN
9935	158	17	when	when	WRB
9935	158	18	they	-PRON-	PRP
9935	158	19	are	be	VBP
9935	158	20	boiled	boil	VBN
9935	158	21	,	,	,
9935	158	22	unless	unless	IN
9935	158	23	,	,	,
9935	158	24	of	of	IN
9935	158	25	course	course	NN
9935	158	26	,	,	,
9935	158	27	the	the	DT
9935	158	28	water	water	NN
9935	158	29	in	in	IN
9935	158	30	which	which	WDT
9935	158	31	they	-PRON-	PRP
9935	158	32	are	be	VBP
9935	158	33	cooked	cook	VBN
9935	158	34	is	be	VBZ
9935	158	35	utilized	utilize	VBN
9935	158	36	.	.	.
9935	159	1	20	20	CD
9935	159	2	.	.	.
9935	160	1	CELLULOSE	CELLULOSE	NNP
9935	160	2	is	be	VBZ
9935	160	3	a	a	DT
9935	160	4	form	form	NN
9935	160	5	of	of	IN
9935	160	6	carbohydrate	carbohydrate	NN
9935	160	7	closely	closely	RB
9935	160	8	related	related	JJ
9935	160	9	to	to	IN
9935	160	10	starch	starch	NN
9935	160	11	.	.	.
9935	161	1	It	-PRON-	PRP
9935	161	2	helps	help	VBZ
9935	161	3	to	to	TO
9935	161	4	form	form	VB
9935	161	5	the	the	DT
9935	161	6	structure	structure	NN
9935	161	7	of	of	IN
9935	161	8	plants	plant	NNS
9935	161	9	and	and	CC
9935	161	10	vegetables	vegetable	NNS
9935	161	11	.	.	.
9935	162	1	Very	very	RB
9935	162	2	little	little	JJ
9935	162	3	cellulose	cellulose	NN
9935	162	4	is	be	VBZ
9935	162	5	digested	digest	VBN
9935	162	6	,	,	,
9935	162	7	but	but	CC
9935	162	8	it	-PRON-	PRP
9935	162	9	should	should	MD
9935	162	10	not	not	RB
9935	162	11	be	be	VB
9935	162	12	ignored	ignore	VBN
9935	162	13	,	,	,
9935	162	14	because	because	IN
9935	162	15	it	-PRON-	PRP
9935	162	16	gives	give	VBZ
9935	162	17	the	the	DT
9935	162	18	necessary	necessary	JJ
9935	162	19	bulk	bulk	NN
9935	162	20	to	to	IN
9935	162	21	the	the	DT
9935	162	22	food	food	NN
9935	162	23	in	in	IN
9935	162	24	which	which	WDT
9935	162	25	it	-PRON-	PRP
9935	162	26	occurs	occur	VBZ
9935	162	27	and	and	CC
9935	162	28	because	because	IN
9935	162	29	strict	strict	JJ
9935	162	30	attention	attention	NN
9935	162	31	must	must	MD
9935	162	32	be	be	VB
9935	162	33	paid	pay	VBN
9935	162	34	to	to	IN
9935	162	35	the	the	DT
9935	162	36	cooking	cooking	NN
9935	162	37	of	of	IN
9935	162	38	it	-PRON-	PRP
9935	162	39	.	.	.
9935	163	1	As	as	IN
9935	163	2	cellulose	cellulose	NN
9935	163	3	usually	usually	RB
9935	163	4	surrounds	surround	VBZ
9935	163	5	nutritive	nutritive	JJ
9935	163	6	material	material	NN
9935	163	7	of	of	IN
9935	163	8	vegetable	vegetable	NN
9935	163	9	origin	origin	NN
9935	163	10	,	,	,
9935	163	11	it	-PRON-	PRP
9935	163	12	must	must	MD
9935	163	13	be	be	VB
9935	163	14	softened	soften	VBN
9935	163	15	and	and	CC
9935	163	16	loosened	loosen	VBN
9935	163	17	sufficiently	sufficiently	RB
9935	163	18	by	by	IN
9935	163	19	cooking	cook	VBG
9935	163	20	to	to	TO
9935	163	21	permit	permit	VB
9935	163	22	the	the	DT
9935	163	23	nutritive	nutritive	JJ
9935	163	24	material	material	NN
9935	163	25	to	to	TO
9935	163	26	be	be	VB
9935	163	27	dissolved	dissolve	VBN
9935	163	28	by	by	IN
9935	163	29	the	the	DT
9935	163	30	digestive	digestive	JJ
9935	163	31	juices	juice	NNS
9935	163	32	.	.	.
9935	164	1	Then	then	RB
9935	164	2	,	,	,
9935	164	3	too	too	RB
9935	164	4	,	,	,
9935	164	5	in	in	IN
9935	164	6	old	old	JJ
9935	164	7	vegetables	vegetable	NNS
9935	164	8	,	,	,
9935	164	9	there	there	EX
9935	164	10	is	be	VBZ
9935	164	11	more	more	JJR
9935	164	12	starch	starch	NN
9935	164	13	and	and	CC
9935	164	14	the	the	DT
9935	164	15	cellulose	cellulose	NN
9935	164	16	is	be	VBZ
9935	164	17	harder	hard	JJR
9935	164	18	and	and	CC
9935	164	19	tougher	tough	JJR
9935	164	20	,	,	,
9935	164	21	just	just	RB
9935	164	22	as	as	IN
9935	164	23	an	an	DT
9935	164	24	old	old	JJ
9935	164	25	tree	tree	NN
9935	164	26	is	be	VBZ
9935	164	27	much	much	RB
9935	164	28	harder	hard	JJR
9935	164	29	than	than	IN
9935	164	30	a	a	DT
9935	164	31	sapling	sapling	NN
9935	164	32	.	.	.
9935	165	1	This	this	DT
9935	165	2	,	,	,
9935	165	3	then	then	RB
9935	165	4	,	,	,
9935	165	5	accounts	account	VBZ
9935	165	6	for	for	IN
9935	165	7	the	the	DT
9935	165	8	fact	fact	NN
9935	165	9	that	that	IN
9935	165	10	rapid	rapid	JJ
9935	165	11	cooking	cooking	NN
9935	165	12	is	be	VBZ
9935	165	13	needed	need	VBN
9935	165	14	for	for	IN
9935	165	15	some	some	DT
9935	165	16	vegetables	vegetable	NNS
9935	165	17	and	and	CC
9935	165	18	slow	slow	VB
9935	165	19	cooking	cooking	NN
9935	165	20	for	for	IN
9935	165	21	others	other	NNS
9935	165	22	,	,	,
9935	165	23	the	the	DT
9935	165	24	method	method	NN
9935	165	25	and	and	CC
9935	165	26	the	the	DT
9935	165	27	time	time	NN
9935	165	28	of	of	IN
9935	165	29	cooking	cooking	NN
9935	165	30	depending	depend	VBG
9935	165	31	on	on	IN
9935	165	32	the	the	DT
9935	165	33	presence	presence	NN
9935	165	34	and	and	CC
9935	165	35	the	the	DT
9935	165	36	consistency	consistency	NN
9935	165	37	of	of	IN
9935	165	38	the	the	DT
9935	165	39	cellulose	cellulose	NN
9935	165	40	that	that	WDT
9935	165	41	occurs	occur	VBZ
9935	165	42	in	in	IN
9935	165	43	the	the	DT
9935	165	44	food	food	NN
9935	165	45	.	.	.
9935	166	1	21	21	CD
9935	166	2	.	.	.
9935	167	1	IMPORTANCE	importance	NN
9935	167	2	OF	of	IN
9935	167	3	A	a	DT
9935	167	4	VARIETY	variety	NN
9935	167	5	OF	of	IN
9935	167	6	FOODS.--Every	foods.--every	NN
9935	167	7	one	one	CD
9935	167	8	of	of	IN
9935	167	9	the	the	DT
9935	167	10	five	five	CD
9935	167	11	food	food	NN
9935	167	12	substances	substance	NNS
9935	167	13	just	just	RB
9935	167	14	considered	consider	VBN
9935	167	15	must	must	MD
9935	167	16	be	be	VB
9935	167	17	included	include	VBN
9935	167	18	in	in	IN
9935	167	19	a	a	DT
9935	167	20	person	person	NN
9935	167	21	's	's	POS
9935	167	22	diet	diet	NN
9935	167	23	;	;	:
9935	167	24	yet	yet	RB
9935	167	25	,	,	,
9935	167	26	with	with	IN
9935	167	27	the	the	DT
9935	167	28	exception	exception	NN
9935	167	29	of	of	IN
9935	167	30	milk	milk	NN
9935	167	31	,	,	,
9935	167	32	no	no	DT
9935	167	33	single	single	JJ
9935	167	34	food	food	NN
9935	167	35	yields	yield	VBZ
9935	167	36	the	the	DT
9935	167	37	right	right	JJ
9935	167	38	amounts	amount	NNS
9935	167	39	of	of	IN
9935	167	40	material	material	NN
9935	167	41	necessary	necessary	JJ
9935	167	42	for	for	IN
9935	167	43	tissue	tissue	NN
9935	167	44	building	building	NN
9935	167	45	and	and	CC
9935	167	46	repair	repair	NN
9935	167	47	and	and	CC
9935	167	48	for	for	IN
9935	167	49	heat	heat	NN
9935	167	50	and	and	CC
9935	167	51	energy	energy	NN
9935	167	52	.	.	.
9935	168	1	Even	even	RB
9935	168	2	milk	milk	NN
9935	168	3	is	be	VBZ
9935	168	4	in	in	IN
9935	168	5	the	the	DT
9935	168	6	right	right	JJ
9935	168	7	proportion	proportion	NN
9935	168	8	,	,	,
9935	168	9	as	as	RB
9935	168	10	far	far	RB
9935	168	11	as	as	IN
9935	168	12	its	-PRON-	PRP$
9935	168	13	food	food	NN
9935	168	14	substances	substance	NNS
9935	168	15	are	be	VBP
9935	168	16	concerned	concern	VBN
9935	168	17	,	,	,
9935	168	18	only	only	RB
9935	168	19	for	for	IN
9935	168	20	babies	baby	NNS
9935	168	21	and	and	CC
9935	168	22	very	very	RB
9935	168	23	young	young	JJ
9935	168	24	children	child	NNS
9935	168	25	.	.	.
9935	169	1	It	-PRON-	PRP
9935	169	2	will	will	MD
9935	169	3	thus	thus	RB
9935	169	4	be	be	VB
9935	169	5	seen	see	VBN
9935	169	6	that	that	DT
9935	169	7	to	to	TO
9935	169	8	provide	provide	VB
9935	169	9	the	the	DT
9935	169	10	body	body	NN
9935	169	11	with	with	IN
9935	169	12	the	the	DT
9935	169	13	right	right	JJ
9935	169	14	foods	food	NNS
9935	169	15	,	,	,
9935	169	16	the	the	DT
9935	169	17	diet	diet	NN
9935	169	18	must	must	MD
9935	169	19	be	be	VB
9935	169	20	such	such	JJ
9935	169	21	as	as	IN
9935	169	22	to	to	TO
9935	169	23	include	include	VB
9935	169	24	all	all	PDT
9935	169	25	the	the	DT
9935	169	26	food	food	NN
9935	169	27	substances	substance	NNS
9935	169	28	.	.	.
9935	170	1	In	in	IN
9935	170	2	food	food	NN
9935	170	3	selection	selection	NN
9935	170	4	,	,	,
9935	170	5	therefore	therefore	RB
9935	170	6	,	,	,
9935	170	7	the	the	DT
9935	170	8	characteristics	characteristic	NNS
9935	170	9	of	of	IN
9935	170	10	the	the	DT
9935	170	11	various	various	JJ
9935	170	12	food	food	NN
9935	170	13	substances	substance	NNS
9935	170	14	must	must	MD
9935	170	15	be	be	VB
9935	170	16	considered	consider	VBN
9935	170	17	well	well	RB
9935	170	18	.	.	.
9935	171	1	Fats	fat	NNS
9935	171	2	yield	yield	VBP
9935	171	3	the	the	DT
9935	171	4	most	most	JJS
9935	171	5	heat	heat	NN
9935	171	6	,	,	,
9935	171	7	but	but	CC
9935	171	8	are	be	VBP
9935	171	9	the	the	DT
9935	171	10	most	most	RBS
9935	171	11	slowly	slowly	RB
9935	171	12	digested	digest	VBN
9935	171	13	.	.	.
9935	172	1	Proteins	protein	NNS
9935	172	2	and	and	CC
9935	172	3	carbohydrates	carbohydrate	NNS
9935	172	4	are	be	VBP
9935	172	5	more	more	RBR
9935	172	6	quickly	quickly	RB
9935	172	7	digested	digested	JJ
9935	172	8	than	than	IN
9935	172	9	fats	fat	NNS
9935	172	10	,	,	,
9935	172	11	but	but	CC
9935	172	12	,	,	,
9935	172	13	in	in	IN
9935	172	14	equal	equal	JJ
9935	172	15	amounts	amount	NNS
9935	172	16	,	,	,
9935	172	17	have	have	VBP
9935	172	18	less	less	JJR
9935	172	19	than	than	IN
9935	172	20	half	half	DT
9935	172	21	as	as	RB
9935	172	22	much	much	JJ
9935	172	23	food	food	NN
9935	172	24	value	value	NN
9935	172	25	.	.	.
9935	173	1	Water	water	NN
9935	173	2	and	and	CC
9935	173	3	mineral	mineral	NN
9935	173	4	salts	salt	NNS
9935	173	5	do	do	VBP
9935	173	6	not	not	RB
9935	173	7	yield	yield	VB
9935	173	8	heat	heat	NN
9935	173	9	,	,	,
9935	173	10	but	but	CC
9935	173	11	are	be	VBP
9935	173	12	required	require	VBN
9935	173	13	to	to	TO
9935	173	14	build	build	VB
9935	173	15	tissue	tissue	NN
9935	173	16	and	and	CC
9935	173	17	to	to	TO
9935	173	18	keep	keep	VB
9935	173	19	the	the	DT
9935	173	20	body	body	NN
9935	173	21	in	in	IN
9935	173	22	a	a	DT
9935	173	23	healthy	healthy	JJ
9935	173	24	condition	condition	NN
9935	173	25	.	.	.
9935	174	1	In	in	IN
9935	174	2	addition	addition	NN
9935	174	3	,	,	,
9935	174	4	it	-PRON-	PRP
9935	174	5	is	be	VBZ
9935	174	6	well	well	JJ
9935	174	7	to	to	TO
9935	174	8	note	note	VB
9935	174	9	that	that	IN
9935	174	10	a	a	DT
9935	174	11	well	well	RB
9935	174	12	-	-	HYPH
9935	174	13	balanced	balanced	JJ
9935	174	14	diet	diet	NN
9935	174	15	is	be	VBZ
9935	174	16	one	one	NN
9935	174	17	that	that	WDT
9935	174	18	contains	contain	VBZ
9935	174	19	all	all	DT
9935	174	20	of	of	IN
9935	174	21	the	the	DT
9935	174	22	five	five	CD
9935	174	23	food	food	NN
9935	174	24	substances	substance	NNS
9935	174	25	in	in	IN
9935	174	26	just	just	RB
9935	174	27	the	the	DT
9935	174	28	right	right	JJ
9935	174	29	proportion	proportion	NN
9935	174	30	in	in	IN
9935	174	31	which	which	WDT
9935	174	32	the	the	DT
9935	174	33	individual	individual	NN
9935	174	34	needs	need	VBZ
9935	174	35	them	-PRON-	PRP
9935	174	36	to	to	TO
9935	174	37	build	build	VB
9935	174	38	up	up	RP
9935	174	39	the	the	DT
9935	174	40	body	body	NN
9935	174	41	,	,	,
9935	174	42	repair	repair	VB
9935	174	43	it	-PRON-	PRP
9935	174	44	,	,	,
9935	174	45	and	and	CC
9935	174	46	supply	supply	VB
9935	174	47	it	-PRON-	PRP
9935	174	48	with	with	IN
9935	174	49	energy	energy	NN
9935	174	50	.	.	.
9935	175	1	What	what	WP
9935	175	2	this	this	DT
9935	175	3	proportion	proportion	NN
9935	175	4	should	should	MD
9935	175	5	be	be	VB
9935	175	6	,	,	,
9935	175	7	however	however	RB
9935	175	8	,	,	,
9935	175	9	can	can	MD
9935	175	10	not	not	RB
9935	175	11	be	be	VB
9935	175	12	stated	state	VBN
9935	175	13	offhand	offhand	JJ
9935	175	14	,	,	,
9935	175	15	because	because	IN
9935	175	16	the	the	DT
9935	175	17	quantity	quantity	NN
9935	175	18	and	and	CC
9935	175	19	kind	kind	NN
9935	175	20	of	of	IN
9935	175	21	food	food	NN
9935	175	22	substances	substance	NNS
9935	175	23	necessarily	necessarily	RB
9935	175	24	vary	vary	VBP
9935	175	25	with	with	IN
9935	175	26	the	the	DT
9935	175	27	size	size	NN
9935	175	28	,	,	,
9935	175	29	age	age	NN
9935	175	30	,	,	,
9935	175	31	and	and	CC
9935	175	32	activity	activity	NN
9935	175	33	of	of	IN
9935	175	34	each	each	DT
9935	175	35	person	person	NN
9935	175	36	.	.	.
9935	176	1	FOOD	food	NN
9935	176	2	VALUE	value	NN
9935	176	3	22	22	CD
9935	176	4	.	.	.
9935	177	1	Nearly	nearly	RB
9935	177	2	all	all	DT
9935	177	3	foods	food	NNS
9935	177	4	are	be	VBP
9935	177	5	complex	complex	JJ
9935	177	6	substances	substance	NNS
9935	177	7	,	,	,
9935	177	8	and	and	CC
9935	177	9	they	-PRON-	PRP
9935	177	10	differ	differ	VBP
9935	177	11	from	from	IN
9935	177	12	one	one	CD
9935	177	13	another	another	DT
9935	177	14	in	in	IN
9935	177	15	what	what	WP
9935	177	16	is	be	VBZ
9935	177	17	known	know	VBN
9935	177	18	as	as	IN
9935	177	19	their	-PRON-	PRP$
9935	177	20	_	_	NNP
9935	177	21	value	value	NN
9935	177	22	_	_	NNP
9935	177	23	,	,	,
9935	177	24	which	which	WDT
9935	177	25	is	be	VBZ
9935	177	26	measured	measure	VBN
9935	177	27	by	by	IN
9935	177	28	the	the	DT
9935	177	29	work	work	NN
9935	177	30	the	the	DT
9935	177	31	food	food	NN
9935	177	32	does	do	VBZ
9935	177	33	in	in	IN
9935	177	34	the	the	DT
9935	177	35	body	body	NN
9935	177	36	either	either	CC
9935	177	37	as	as	IN
9935	177	38	a	a	DT
9935	177	39	tissue	tissue	NN
9935	177	40	builder	builder	NN
9935	177	41	or	or	CC
9935	177	42	as	as	IN
9935	177	43	a	a	DT
9935	177	44	producer	producer	NN
9935	177	45	of	of	IN
9935	177	46	energy	energy	NN
9935	177	47	.	.	.
9935	178	1	However	however	RB
9935	178	2	,	,	,
9935	178	3	in	in	IN
9935	178	4	considering	consider	VBG
9935	178	5	food	food	NN
9935	178	6	value	value	NN
9935	178	7	,	,	,
9935	178	8	the	the	DT
9935	178	9	person	person	NN
9935	178	10	who	who	WP
9935	178	11	prepares	prepare	VBZ
9935	178	12	food	food	NN
9935	178	13	must	must	MD
9935	178	14	not	not	RB
9935	178	15	lose	lose	VB
9935	178	16	sight	sight	NN
9935	178	17	of	of	IN
9935	178	18	the	the	DT
9935	178	19	fact	fact	NN
9935	178	20	that	that	IN
9935	178	21	the	the	DT
9935	178	22	individual	individual	JJ
9935	178	23	appetite	appetite	NN
9935	178	24	must	must	MD
9935	178	25	be	be	VB
9935	178	26	appealed	appeal	VBN
9935	178	27	to	to	IN
9935	178	28	by	by	IN
9935	178	29	a	a	DT
9935	178	30	sufficient	sufficient	JJ
9935	178	31	variety	variety	NN
9935	178	32	of	of	IN
9935	178	33	appetizing	appetize	VBG
9935	178	34	foods	food	NNS
9935	178	35	.	.	.
9935	179	1	There	there	EX
9935	179	2	would	would	MD
9935	179	3	be	be	VB
9935	179	4	neither	neither	CC
9935	179	5	economy	economy	NN
9935	179	6	nor	nor	CC
9935	179	7	advantage	advantage	NN
9935	179	8	in	in	IN
9935	179	9	serving	serve	VBG
9935	179	10	food	food	NN
9935	179	11	that	that	WDT
9935	179	12	does	do	VBZ
9935	179	13	not	not	RB
9935	179	14	please	please	VB
9935	179	15	those	those	DT
9935	179	16	who	who	WP
9935	179	17	are	be	VBP
9935	179	18	to	to	TO
9935	179	19	eat	eat	VB
9935	179	20	it	-PRON-	PRP
9935	179	21	.	.	.
9935	180	1	While	while	IN
9935	180	2	all	all	DT
9935	180	3	foods	food	NNS
9935	180	4	supply	supply	VBP
9935	180	5	the	the	DT
9935	180	6	body	body	NN
9935	180	7	with	with	IN
9935	180	8	energy	energy	NN
9935	180	9	,	,	,
9935	180	10	they	-PRON-	PRP
9935	180	11	differ	differ	VBP
9935	180	12	very	very	RB
9935	180	13	much	much	RB
9935	180	14	in	in	IN
9935	180	15	the	the	DT
9935	180	16	quantity	quantity	NN
9935	180	17	they	-PRON-	PRP
9935	180	18	yield	yield	VBP
9935	180	19	.	.	.
9935	181	1	If	if	IN
9935	181	2	certain	certain	JJ
9935	181	3	ones	one	NNS
9935	181	4	were	be	VBD
9935	181	5	chosen	choose	VBN
9935	181	6	solely	solely	RB
9935	181	7	for	for	IN
9935	181	8	that	that	DT
9935	181	9	purpose	purpose	NN
9935	181	10	,	,	,
9935	181	11	it	-PRON-	PRP
9935	181	12	would	would	MD
9935	181	13	be	be	VB
9935	181	14	necessary	necessary	JJ
9935	181	15	for	for	IN
9935	181	16	any	any	DT
9935	181	17	ordinary	ordinary	JJ
9935	181	18	person	person	NN
9935	181	19	to	to	TO
9935	181	20	consume	consume	VB
9935	181	21	a	a	DT
9935	181	22	larger	large	JJR
9935	181	23	quantity	quantity	NN
9935	181	24	of	of	IN
9935	181	25	them	-PRON-	PRP
9935	181	26	than	than	IN
9935	181	27	could	could	MD
9935	181	28	be	be	VB
9935	181	29	eaten	eat	VBN
9935	181	30	at	at	IN
9935	181	31	any	any	DT
9935	181	32	one	one	CD
9935	181	33	time	time	NN
9935	181	34	.	.	.
9935	182	1	For	for	IN
9935	182	2	instance	instance	NN
9935	182	3	,	,	,
9935	182	4	green	green	JJ
9935	182	5	vegetables	vegetable	NNS
9935	182	6	furnish	furnish	VBP
9935	182	7	the	the	DT
9935	182	8	body	body	NN
9935	182	9	with	with	IN
9935	182	10	a	a	DT
9935	182	11	certain	certain	JJ
9935	182	12	amount	amount	NN
9935	182	13	of	of	IN
9935	182	14	energy	energy	NN
9935	182	15	,	,	,
9935	182	16	but	but	CC
9935	182	17	they	-PRON-	PRP
9935	182	18	can	can	MD
9935	182	19	not	not	RB
9935	182	20	be	be	VB
9935	182	21	eaten	eat	VBN
9935	182	22	to	to	IN
9935	182	23	the	the	DT
9935	182	24	exclusion	exclusion	NN
9935	182	25	of	of	IN
9935	182	26	other	other	JJ
9935	182	27	things	thing	NNS
9935	182	28	,	,	,
9935	182	29	because	because	IN
9935	182	30	no	no	DT
9935	182	31	person	person	NN
9935	182	32	could	could	MD
9935	182	33	eat	eat	VB
9935	182	34	in	in	IN
9935	182	35	a	a	DT
9935	182	36	day	day	NN
9935	182	37	a	a	DT
9935	182	38	sufficient	sufficient	JJ
9935	182	39	amount	amount	NN
9935	182	40	of	of	IN
9935	182	41	them	-PRON-	PRP
9935	182	42	to	to	TO
9935	182	43	give	give	VB
9935	182	44	the	the	DT
9935	182	45	body	body	NN
9935	182	46	all	all	PDT
9935	182	47	the	the	DT
9935	182	48	energy	energy	NN
9935	182	49	it	-PRON-	PRP
9935	182	50	would	would	MD
9935	182	51	need	need	VB
9935	182	52	for	for	IN
9935	182	53	that	that	DT
9935	182	54	day	day	NN
9935	182	55	's	's	POS
9935	182	56	work	work	NN
9935	182	57	.	.	.
9935	183	1	On	on	IN
9935	183	2	the	the	DT
9935	183	3	other	other	JJ
9935	183	4	hand	hand	NN
9935	183	5	,	,	,
9935	183	6	certain	certain	JJ
9935	183	7	foods	food	NNS
9935	183	8	produce	produce	VBP
9935	183	9	principally	principally	RB
9935	183	10	building	build	VBG
9935	183	11	material	material	NN
9935	183	12	,	,	,
9935	183	13	and	and	CC
9935	183	14	if	if	IN
9935	183	15	they	-PRON-	PRP
9935	183	16	were	be	VBD
9935	183	17	taken	take	VBN
9935	183	18	for	for	IN
9935	183	19	the	the	DT
9935	183	20	purpose	purpose	NN
9935	183	21	of	of	IN
9935	183	22	yielding	yield	VBG
9935	183	23	only	only	JJ
9935	183	24	energy	energy	NN
9935	183	25	,	,	,
9935	183	26	they	-PRON-	PRP
9935	183	27	would	would	MD
9935	183	28	be	be	VB
9935	183	29	much	much	RB
9935	183	30	too	too	RB
9935	183	31	expensive	expensive	JJ
9935	183	32	.	.	.
9935	184	1	Meats	meat	NNS
9935	184	2	,	,	,
9935	184	3	for	for	IN
9935	184	4	example	example	NN
9935	184	5	,	,	,
9935	184	6	build	build	VB
9935	184	7	up	up	RP
9935	184	8	the	the	DT
9935	184	9	body	body	NN
9935	184	10	,	,	,
9935	184	11	but	but	CC
9935	184	12	a	a	DT
9935	184	13	person	person	NN
9935	184	14	's	's	POS
9935	184	15	diet	diet	NN
9935	184	16	would	would	MD
9935	184	17	cost	cost	VB
9935	184	18	too	too	RB
9935	184	19	much	much	RB
9935	184	20	if	if	IN
9935	184	21	meat	meat	NN
9935	184	22	alone	alone	RB
9935	184	23	were	be	VBD
9935	184	24	depended	depend	VBN
9935	184	25	on	on	IN
9935	184	26	to	to	TO
9935	184	27	provide	provide	VB
9935	184	28	the	the	DT
9935	184	29	body	body	NN
9935	184	30	with	with	IN
9935	184	31	all	all	PDT
9935	184	32	the	the	DT
9935	184	33	energy	energy	NN
9935	184	34	it	-PRON-	PRP
9935	184	35	requires	require	VBZ
9935	184	36	.	.	.
9935	185	1	Many	many	JJ
9935	185	2	foods	food	NNS
9935	185	3	,	,	,
9935	185	4	too	too	RB
9935	185	5	,	,	,
9935	185	6	contain	contain	VBP
9935	185	7	mineral	mineral	NN
9935	185	8	salts	salt	NNS
9935	185	9	,	,	,
9935	185	10	which	which	WDT
9935	185	11	,	,	,
9935	185	12	as	as	IN
9935	185	13	has	have	VBZ
9935	185	14	been	be	VBN
9935	185	15	pointed	point	VBN
9935	185	16	out	out	RP
9935	185	17	,	,	,
9935	185	18	are	be	VBP
9935	185	19	needed	need	VBN
9935	185	20	for	for	IN
9935	185	21	building	build	VBG
9935	185	22	tissue	tissue	NN
9935	185	23	and	and	CC
9935	185	24	keeping	keep	VBG
9935	185	25	the	the	DT
9935	185	26	body	body	NN
9935	185	27	in	in	IN
9935	185	28	a	a	DT
9935	185	29	healthy	healthy	JJ
9935	185	30	condition	condition	NN
9935	185	31	.	.	.
9935	186	1	23	23	CD
9935	186	2	.	.	.
9935	187	1	To	to	TO
9935	187	2	come	come	VB
9935	187	3	to	to	IN
9935	187	4	a	a	DT
9935	187	5	correct	correct	JJ
9935	187	6	appreciation	appreciation	NN
9935	187	7	of	of	IN
9935	187	8	the	the	DT
9935	187	9	value	value	NN
9935	187	10	of	of	IN
9935	187	11	different	different	JJ
9935	187	12	foods	food	NNS
9935	187	13	,	,	,
9935	187	14	it	-PRON-	PRP
9935	187	15	is	be	VBZ
9935	187	16	necessary	necessary	JJ
9935	187	17	to	to	TO
9935	187	18	understand	understand	VB
9935	187	19	the	the	DT
9935	187	20	unit	unit	NN
9935	187	21	employed	employ	VBN
9935	187	22	to	to	TO
9935	187	23	measure	measure	VB
9935	187	24	the	the	DT
9935	187	25	amount	amount	NN
9935	187	26	of	of	IN
9935	187	27	work	work	NN
9935	187	28	that	that	WDT
9935	187	29	foods	food	NNS
9935	187	30	do	do	VBP
9935	187	31	in	in	IN
9935	187	32	the	the	DT
9935	187	33	body	body	NN
9935	187	34	.	.	.
9935	188	1	This	this	DT
9935	188	2	unit	unit	NN
9935	188	3	is	be	VBZ
9935	188	4	the	the	DT
9935	188	5	CALORIE	CALORIE	NNP
9935	188	6	,	,	,
9935	188	7	or	or	CC
9935	188	8	_	_	NNP
9935	188	9	calory	calory	JJ
9935	188	10	_	_	NNP
9935	188	11	,	,	,
9935	188	12	and	and	CC
9935	188	13	it	-PRON-	PRP
9935	188	14	is	be	VBZ
9935	188	15	used	use	VBN
9935	188	16	to	to	TO
9935	188	17	measure	measure	VB
9935	188	18	foods	food	NNS
9935	188	19	just	just	RB
9935	188	20	as	as	IN
9935	188	21	the	the	DT
9935	188	22	inch	inch	NN
9935	188	23	,	,	,
9935	188	24	the	the	DT
9935	188	25	yard	yard	NN
9935	188	26	,	,	,
9935	188	27	the	the	DT
9935	188	28	pound	pound	NN
9935	188	29	,	,	,
9935	188	30	the	the	DT
9935	188	31	pint	pint	NN
9935	188	32	,	,	,
9935	188	33	and	and	CC
9935	188	34	the	the	DT
9935	188	35	quart	quart	NN
9935	188	36	are	be	VBP
9935	188	37	the	the	DT
9935	188	38	units	unit	NNS
9935	188	39	used	use	VBN
9935	188	40	to	to	TO
9935	188	41	measure	measure	VB
9935	188	42	materials	material	NNS
9935	188	43	and	and	CC
9935	188	44	liquids	liquid	NNS
9935	188	45	;	;	:
9935	188	46	however	however	RB
9935	188	47	,	,	,
9935	188	48	instead	instead	RB
9935	188	49	of	of	IN
9935	188	50	measuring	measure	VBG
9935	188	51	the	the	DT
9935	188	52	food	food	NN
9935	188	53	itself	-PRON-	PRP
9935	188	54	,	,	,
9935	188	55	it	-PRON-	PRP
9935	188	56	determines	determine	VBZ
9935	188	57	its	-PRON-	PRP$
9935	188	58	food	food	NN
9935	188	59	value	value	NN
9935	188	60	,	,	,
9935	188	61	or	or	CC
9935	188	62	fuel	fuel	NN
9935	188	63	value	value	NN
9935	188	64	.	.	.
9935	189	1	To	to	TO
9935	189	2	illustrate	illustrate	VB
9935	189	3	what	what	WP
9935	189	4	is	be	VBZ
9935	189	5	meant	mean	VBN
9935	189	6	,	,	,
9935	189	7	consider	consider	VB
9935	189	8	,	,	,
9935	189	9	for	for	IN
9935	189	10	instance	instance	NN
9935	189	11	,	,	,
9935	189	12	1/2	1/2	CD
9935	189	13	ounce	ounce	NN
9935	189	14	of	of	IN
9935	189	15	sugar	sugar	NN
9935	189	16	and	and	CC
9935	189	17	1/2	1/2	CD
9935	189	18	ounce	ounce	NN
9935	189	19	of	of	IN
9935	189	20	butter	butter	NN
9935	189	21	.	.	.
9935	190	1	As	as	RB
9935	190	2	far	far	RB
9935	190	3	as	as	IN
9935	190	4	the	the	DT
9935	190	5	actual	actual	JJ
9935	190	6	weight	weight	NN
9935	190	7	of	of	IN
9935	190	8	these	these	DT
9935	190	9	two	two	CD
9935	190	10	foods	food	NNS
9935	190	11	is	be	VBZ
9935	190	12	concerned	concern	VBN
9935	190	13	,	,	,
9935	190	14	they	-PRON-	PRP
9935	190	15	are	be	VBP
9935	190	16	equal	equal	JJ
9935	190	17	;	;	:
9935	190	18	but	but	CC
9935	190	19	with	with	IN
9935	190	20	regard	regard	NN
9935	190	21	to	to	IN
9935	190	22	the	the	DT
9935	190	23	work	work	NN
9935	190	24	they	-PRON-	PRP
9935	190	25	do	do	VBP
9935	190	26	in	in	IN
9935	190	27	the	the	DT
9935	190	28	body	body	NN
9935	190	29	they	-PRON-	PRP
9935	190	30	differ	differ	VBP
9935	190	31	considerably	considerably	RB
9935	190	32	.	.	.
9935	191	1	Their	-PRON-	PRP$
9935	191	2	relative	relative	JJ
9935	191	3	value	value	NN
9935	191	4	in	in	IN
9935	191	5	the	the	DT
9935	191	6	body	body	NN
9935	191	7	,	,	,
9935	191	8	however	however	RB
9935	191	9	,	,	,
9935	191	10	can	can	MD
9935	191	11	be	be	VB
9935	191	12	determined	determine	VBN
9935	191	13	if	if	IN
9935	191	14	they	-PRON-	PRP
9935	191	15	are	be	VBP
9935	191	16	measured	measure	VBN
9935	191	17	by	by	IN
9935	191	18	some	some	DT
9935	191	19	unit	unit	NN
9935	191	20	that	that	WDT
9935	191	21	can	can	MD
9935	191	22	be	be	VB
9935	191	23	applied	apply	VBN
9935	191	24	to	to	IN
9935	191	25	both	both	DT
9935	191	26	.	.	.
9935	192	1	It	-PRON-	PRP
9935	192	2	is	be	VBZ
9935	192	3	definitely	definitely	RB
9935	192	4	known	know	VBN
9935	192	5	that	that	IN
9935	192	6	both	both	DT
9935	192	7	of	of	IN
9935	192	8	them	-PRON-	PRP
9935	192	9	produce	produce	VBP
9935	192	10	heat	heat	NN
9935	192	11	when	when	WRB
9935	192	12	they	-PRON-	PRP
9935	192	13	are	be	VBP
9935	192	14	oxidized	oxidize	VBN
9935	192	15	,	,	,
9935	192	16	that	that	RB
9935	192	17	is	is	RB
9935	192	18	,	,	,
9935	192	19	when	when	WRB
9935	192	20	they	-PRON-	PRP
9935	192	21	are	be	VBP
9935	192	22	combined	combine	VBN
9935	192	23	with	with	IN
9935	192	24	oxygen	oxygen	NN
9935	192	25	;	;	:
9935	192	26	thus	thus	RB
9935	192	27	,	,	,
9935	192	28	the	the	DT
9935	192	29	logical	logical	JJ
9935	192	30	way	way	NN
9935	192	31	of	of	IN
9935	192	32	measuring	measure	VBG
9935	192	33	them	-PRON-	PRP
9935	192	34	is	be	VBZ
9935	192	35	to	to	TO
9935	192	36	determine	determine	VB
9935	192	37	the	the	DT
9935	192	38	quantity	quantity	NN
9935	192	39	of	of	IN
9935	192	40	heat	heat	NN
9935	192	41	that	that	WDT
9935	192	42	will	will	MD
9935	192	43	be	be	VB
9935	192	44	produced	produce	VBN
9935	192	45	when	when	WRB
9935	192	46	they	-PRON-	PRP
9935	192	47	are	be	VBP
9935	192	48	eaten	eat	VBN
9935	192	49	and	and	CC
9935	192	50	united	unite	VBN
9935	192	51	with	with	IN
9935	192	52	oxygen	oxygen	NN
9935	192	53	,	,	,
9935	192	54	a	a	DT
9935	192	55	process	process	NN
9935	192	56	that	that	WDT
9935	192	57	causes	cause	VBZ
9935	192	58	the	the	DT
9935	192	59	liberation	liberation	NN
9935	192	60	of	of	IN
9935	192	61	heat	heat	NN
9935	192	62	.	.	.
9935	193	1	The	the	DT
9935	193	2	calorie	calorie	NN
9935	193	3	is	be	VBZ
9935	193	4	the	the	DT
9935	193	5	unit	unit	NN
9935	193	6	by	by	IN
9935	193	7	which	which	WDT
9935	193	8	this	this	DT
9935	193	9	heat	heat	NN
9935	193	10	can	can	MD
9935	193	11	be	be	VB
9935	193	12	measured	measure	VBN
9935	193	13	,	,	,
9935	193	14	it	-PRON-	PRP
9935	193	15	being	be	VBG
9935	193	16	the	the	DT
9935	193	17	quantity	quantity	NN
9935	193	18	of	of	IN
9935	193	19	heat	heat	NN
9935	193	20	required	require	VBN
9935	193	21	to	to	TO
9935	193	22	raise	raise	VB
9935	193	23	the	the	DT
9935	193	24	temperature	temperature	NN
9935	193	25	of	of	IN
9935	193	26	1	1	CD
9935	193	27	pint	pint	NN
9935	193	28	of	of	IN
9935	193	29	water	water	NN
9935	193	30	4	4	CD
9935	193	31	degrees	degree	NNS
9935	193	32	Fahrenheit	Fahrenheit	NNP
9935	193	33	,	,	,
9935	193	34	which	which	WDT
9935	193	35	is	be	VBZ
9935	193	36	the	the	DT
9935	193	37	name	name	NN
9935	193	38	of	of	IN
9935	193	39	the	the	DT
9935	193	40	thermometer	thermometer	NN
9935	193	41	commonly	commonly	RB
9935	193	42	used	use	VBN
9935	193	43	in	in	IN
9935	193	44	the	the	DT
9935	193	45	home	home	NN
9935	193	46	.	.	.
9935	194	1	When	when	WRB
9935	194	2	burned	burn	VBN
9935	194	3	as	as	IN
9935	194	4	fuel	fuel	NN
9935	194	5	,	,	,
9935	194	6	a	a	DT
9935	194	7	square	square	NN
9935	194	8	of	of	IN
9935	194	9	butter	butter	NN
9935	194	10	weighing	weigh	VBG
9935	194	11	1/2	1/2	CD
9935	194	12	ounce	ounce	NN
9935	194	13	produces	produce	VBZ
9935	194	14	enough	enough	JJ
9935	194	15	heat	heat	NN
9935	194	16	to	to	TO
9935	194	17	raise	raise	VB
9935	194	18	1	1	CD
9935	194	19	pint	pint	NN
9935	194	20	of	of	IN
9935	194	21	water	water	NN
9935	194	22	400	400	CD
9935	194	23	degrees	degree	NNS
9935	194	24	Fahrenheit	fahrenheit	JJ
9935	194	25	,	,	,
9935	194	26	and	and	CC
9935	194	27	it	-PRON-	PRP
9935	194	28	will	will	MD
9935	194	29	yield	yield	VB
9935	194	30	the	the	DT
9935	194	31	same	same	JJ
9935	194	32	amount	amount	NN
9935	194	33	of	of	IN
9935	194	34	heat	heat	NN
9935	194	35	when	when	WRB
9935	194	36	it	-PRON-	PRP
9935	194	37	is	be	VBZ
9935	194	38	eaten	eat	VBN
9935	194	39	and	and	CC
9935	194	40	goes	go	VBZ
9935	194	41	through	through	IN
9935	194	42	the	the	DT
9935	194	43	slow	slow	JJ
9935	194	44	process	process	NN
9935	194	45	of	of	IN
9935	194	46	oxidation	oxidation	NN
9935	194	47	in	in	IN
9935	194	48	the	the	DT
9935	194	49	body	body	NN
9935	194	50	.	.	.
9935	195	1	On	on	IN
9935	195	2	the	the	DT
9935	195	3	other	other	JJ
9935	195	4	hand	hand	NN
9935	195	5	,	,	,
9935	195	6	1/2	1/2	CD
9935	195	7	ounce	ounce	NN
9935	195	8	of	of	IN
9935	195	9	sugar	sugar	NN
9935	195	10	upon	upon	IN
9935	195	11	being	be	VBG
9935	195	12	oxidized	oxidize	VBN
9935	195	13	will	will	MD
9935	195	14	produce	produce	VB
9935	195	15	only	only	RB
9935	195	16	enough	enough	JJ
9935	195	17	heat	heat	NN
9935	195	18	to	to	TO
9935	195	19	raise	raise	VB
9935	195	20	the	the	DT
9935	195	21	temperature	temperature	NN
9935	195	22	of	of	IN
9935	195	23	1	1	CD
9935	195	24	pint	pint	NN
9935	195	25	of	of	IN
9935	195	26	water	water	NN
9935	195	27	about	about	RB
9935	195	28	230	230	CD
9935	195	29	degrees	degree	NNS
9935	195	30	Fahrenheit	fahrenheit	JJ
9935	195	31	.	.	.
9935	196	1	Thus	thus	RB
9935	196	2	,	,	,
9935	196	3	as	as	IN
9935	196	4	will	will	MD
9935	196	5	be	be	VB
9935	196	6	seen	see	VBN
9935	196	7	,	,	,
9935	196	8	1/2	1/2	CD
9935	196	9	ounce	ounce	NN
9935	196	10	of	of	IN
9935	196	11	butter	butter	NN
9935	196	12	has	have	VBZ
9935	196	13	a	a	DT
9935	196	14	value	value	NN
9935	196	15	of	of	IN
9935	196	16	approximately	approximately	RB
9935	196	17	100	100	CD
9935	196	18	calories	calorie	NNS
9935	196	19	,	,	,
9935	196	20	whereas	whereas	IN
9935	196	21	1/2	1/2	CD
9935	196	22	ounce	ounce	NN
9935	196	23	of	of	IN
9935	196	24	sugar	sugar	NN
9935	196	25	contains	contain	VBZ
9935	196	26	only	only	RB
9935	196	27	about	about	RB
9935	196	28	57	57	CD
9935	196	29	-	-	SYM
9935	196	30	1/2	1/2	CD
9935	196	31	calories	calorie	NNS
9935	196	32	.	.	.
9935	197	1	Other	other	JJ
9935	197	2	foods	food	NNS
9935	197	3	yield	yield	VBP
9935	197	4	heat	heat	NN
9935	197	5	in	in	IN
9935	197	6	varying	vary	VBG
9935	197	7	degrees	degree	NNS
9935	197	8	,	,	,
9935	197	9	and	and	CC
9935	197	10	their	-PRON-	PRP$
9935	197	11	food	food	NN
9935	197	12	value	value	NN
9935	197	13	is	be	VBZ
9935	197	14	determined	determine	VBN
9935	197	15	in	in	IN
9935	197	16	exactly	exactly	RB
9935	197	17	the	the	DT
9935	197	18	same	same	JJ
9935	197	19	way	way	NN
9935	197	20	as	as	IN
9935	197	21	that	that	DT
9935	197	22	of	of	IN
9935	197	23	butter	butter	NN
9935	197	24	and	and	CC
9935	197	25	sugar	sugar	NN
9935	197	26	.	.	.
9935	198	1	To	to	TO
9935	198	2	give	give	VB
9935	198	3	an	an	DT
9935	198	4	idea	idea	NN
9935	198	5	of	of	IN
9935	198	6	the	the	DT
9935	198	7	composition	composition	NN
9935	198	8	of	of	IN
9935	198	9	various	various	JJ
9935	198	10	food	food	NN
9935	198	11	materials	material	NNS
9935	198	12	,	,	,
9935	198	13	as	as	RB
9935	198	14	well	well	RB
9935	198	15	as	as	IN
9935	198	16	the	the	DT
9935	198	17	number	number	NN
9935	198	18	of	of	IN
9935	198	19	calories	calorie	NNS
9935	198	20	that	that	WDT
9935	198	21	1	1	CD
9935	198	22	pound	pound	NN
9935	198	23	of	of	IN
9935	198	24	these	these	DT
9935	198	25	food	food	NN
9935	198	26	materials	material	NNS
9935	198	27	will	will	MD
9935	198	28	yield	yield	VB
9935	198	29	,	,	,
9935	198	30	food	food	NN
9935	198	31	charts	chart	NNS
9935	198	32	published	publish	VBN
9935	198	33	by	by	IN
9935	198	34	the	the	DT
9935	198	35	United	United	NNP
9935	198	36	States	States	NNP
9935	198	37	Department	Department	NNP
9935	198	38	of	of	IN
9935	198	39	Agriculture	Agriculture	NNP
9935	198	40	are	be	VBP
9935	198	41	here	here	RB
9935	198	42	presented	present	VBN
9935	198	43	.	.	.
9935	199	1	As	as	IN
9935	199	2	an	an	DT
9935	199	3	understanding	understanding	NN
9935	199	4	of	of	IN
9935	199	5	these	these	DT
9935	199	6	charts	chart	NNS
9935	199	7	will	will	MD
9935	199	8	prove	prove	VB
9935	199	9	extremely	extremely	RB
9935	199	10	profitable	profitable	JJ
9935	199	11	in	in	IN
9935	199	12	the	the	DT
9935	199	13	selection	selection	NN
9935	199	14	of	of	IN
9935	199	15	food	food	NN
9935	199	16	,	,	,
9935	199	17	a	a	DT
9935	199	18	careful	careful	JJ
9935	199	19	study	study	NN
9935	199	20	of	of	IN
9935	199	21	them	-PRON-	PRP
9935	199	22	at	at	IN
9935	199	23	this	this	DT
9935	199	24	time	time	NN
9935	199	25	is	be	VBZ
9935	199	26	urged	urge	VBN
9935	199	27	.	.	.
9935	200	1	In	in	IN
9935	200	2	addition	addition	NN
9935	200	3	,	,	,
9935	200	4	reference	reference	NN
9935	200	5	to	to	IN
9935	200	6	them	-PRON-	PRP
9935	200	7	should	should	MD
9935	200	8	be	be	VB
9935	200	9	made	make	VBN
9935	200	10	from	from	IN
9935	200	11	time	time	NN
9935	200	12	to	to	IN
9935	200	13	time	time	NN
9935	200	14	as	as	IN
9935	200	15	the	the	DT
9935	200	16	various	various	JJ
9935	200	17	kinds	kind	NNS
9935	200	18	of	of	IN
9935	200	19	foods	food	NNS
9935	200	20	are	be	VBP
9935	200	21	taken	take	VBN
9935	200	22	up	up	RP
9935	200	23	,	,	,
9935	200	24	as	as	IN
9935	200	25	the	the	DT
9935	200	26	charts	chart	NNS
9935	200	27	will	will	MD
9935	200	28	then	then	RB
9935	200	29	be	be	VB
9935	200	30	more	more	RBR
9935	200	31	easily	easily	RB
9935	200	32	comprehended	comprehend	VBN
9935	200	33	and	and	CC
9935	200	34	their	-PRON-	PRP$
9935	200	35	contents	content	NNS
9935	200	36	of	of	IN
9935	200	37	more	more	JJR
9935	200	38	value	value	NN
9935	200	39	.	.	.
9935	201	1	DIGESTION	DIGESTION	NNS
9935	201	2	AND	and	CC
9935	201	3	ABSORPTION	absorption	NN
9935	201	4	OF	of	IN
9935	201	5	FOOD	FOOD	NNP
9935	201	6	24	24	CD
9935	201	7	.	.	.
9935	202	1	The	the	DT
9935	202	2	third	third	JJ
9935	202	3	requirement	requirement	NN
9935	202	4	in	in	IN
9935	202	5	the	the	DT
9935	202	6	selection	selection	NN
9935	202	7	of	of	IN
9935	202	8	food	food	NN
9935	202	9	,	,	,
9935	202	10	namely	namely	RB
9935	202	11	,	,	,
9935	202	12	its	-PRON-	PRP$
9935	202	13	digestion	digestion	NN
9935	202	14	and	and	CC
9935	202	15	absorption	absorption	NN
9935	202	16	,	,	,
9935	202	17	depends	depend	VBZ
9935	202	18	considerably	considerably	RB
9935	202	19	on	on	IN
9935	202	20	the	the	DT
9935	202	21	persons	person	NNS
9935	202	22	who	who	WP
9935	202	23	are	be	VBP
9935	202	24	to	to	TO
9935	202	25	be	be	VB
9935	202	26	fed	feed	VBN
9935	202	27	.	.	.
9935	203	1	Food	food	NN
9935	203	2	that	that	WDT
9935	203	3	is	be	VBZ
9935	203	4	chosen	choose	VBN
9935	203	5	for	for	IN
9935	203	6	adults	adult	NNS
9935	203	7	entirely	entirely	RB
9935	203	8	would	would	MD
9935	203	9	not	not	RB
9935	203	10	be	be	VB
9935	203	11	the	the	DT
9935	203	12	same	same	JJ
9935	203	13	as	as	IN
9935	203	14	that	that	DT
9935	203	15	intended	intend	VBD
9935	203	16	for	for	IN
9935	203	17	both	both	CC
9935	203	18	young	young	JJ
9935	203	19	persons	person	NNS
9935	203	20	and	and	CC
9935	203	21	adults	adult	NNS
9935	203	22	;	;	:
9935	203	23	neither	neither	CC
9935	203	24	would	would	MD
9935	203	25	food	food	NN
9935	203	26	that	that	WDT
9935	203	27	is	be	VBZ
9935	203	28	to	to	TO
9935	203	29	be	be	VB
9935	203	30	fed	feed	VBN
9935	203	31	to	to	IN
9935	203	32	children	child	NNS
9935	203	33	or	or	CC
9935	203	34	persons	person	NNS
9935	203	35	who	who	WP
9935	203	36	are	be	VBP
9935	203	37	ill	ill	JJ
9935	203	38	be	be	NN
9935	203	39	the	the	DT
9935	203	40	same	same	JJ
9935	203	41	as	as	IN
9935	203	42	that	that	DT
9935	203	43	which	which	WDT
9935	203	44	is	be	VBZ
9935	203	45	to	to	TO
9935	203	46	be	be	VB
9935	203	47	served	serve	VBN
9935	203	48	to	to	TO
9935	203	49	robust	robust	VB
9935	203	50	adults	adult	NNS
9935	203	51	who	who	WP
9935	203	52	do	do	VBP
9935	203	53	a	a	DT
9935	203	54	normal	normal	JJ
9935	203	55	amount	amount	NN
9935	203	56	of	of	IN
9935	203	57	work	work	NN
9935	203	58	.	.	.
9935	204	1	No	no	DT
9935	204	2	hard	hard	JJ
9935	204	3	-	-	HYPH
9935	204	4	and	and	CC
9935	204	5	-	-	HYPH
9935	204	6	fast	fast	NN
9935	204	7	rules	rule	NNS
9935	204	8	can	can	MD
9935	204	9	be	be	VB
9935	204	10	laid	lay	VBN
9935	204	11	down	down	RP
9935	204	12	here	here	RB
9935	204	13	for	for	IN
9935	204	14	this	this	DT
9935	204	15	phase	phase	NN
9935	204	16	of	of	IN
9935	204	17	food	food	NN
9935	204	18	selection	selection	NN
9935	204	19	,	,	,
9935	204	20	but	but	CC
9935	204	21	as	as	IN
9935	204	22	these	these	DT
9935	204	23	lessons	lesson	NNS
9935	204	24	in	in	IN
9935	204	25	cookery	cookery	NN
9935	204	26	are	be	VBP
9935	204	27	taken	take	VBN
9935	204	28	up	up	RP
9935	204	29	in	in	IN
9935	204	30	turn	turn	NN
9935	204	31	,	,	,
9935	204	32	the	the	DT
9935	204	33	necessary	necessary	JJ
9935	204	34	knowledge	knowledge	NN
9935	204	35	regarding	regard	VBG
9935	204	36	digestibility	digestibility	NN
9935	204	37	will	will	MD
9935	204	38	be	be	VB
9935	204	39	acquired	acquire	VBN
9935	204	40	.	.	.
9935	205	1	[	[	-LRB-
9935	205	2	Illustration	illustration	NN
9935	205	3	:	:	:
9935	205	4	Composition	composition	NN
9935	205	5	of	of	IN
9935	205	6	food	food	NN
9935	205	7	materials	material	NNS
9935	205	8	]	]	-RRB-
9935	205	9	[	[	-LRB-
9935	205	10	Illustration	illustration	NN
9935	205	11	:	:	:
9935	205	12	Composition	composition	NN
9935	205	13	of	of	IN
9935	205	14	food	food	NN
9935	205	15	materials	material	NNS
9935	205	16	]	]	-RRB-
9935	205	17	*	*	NFP
9935	205	18	*	*	NFP
9935	205	19	*	*	NFP
9935	205	20	*	*	NFP
9935	205	21	*	*	NFP
9935	205	22	PREPARATION	preparation	NN
9935	205	23	OF	of	IN
9935	205	24	FOOD	food	NN
9935	205	25	REASONS	reasons	NN
9935	205	26	FOR	for	IN
9935	205	27	COOKING	cook	VBG
9935	205	28	FOOD	food	NN
9935	205	29	25	25	CD
9935	205	30	.	.	.
9935	206	1	The	the	DT
9935	206	2	term	term	NN
9935	206	3	cookery	cookery	NN
9935	206	4	,	,	,
9935	206	5	as	as	IN
9935	206	6	has	have	VBZ
9935	206	7	been	be	VBN
9935	206	8	explained	explain	VBN
9935	206	9	,	,	,
9935	206	10	means	mean	VBZ
9935	206	11	the	the	DT
9935	206	12	preparation	preparation	NN
9935	206	13	of	of	IN
9935	206	14	both	both	CC
9935	206	15	hot	hot	JJ
9935	206	16	and	and	CC
9935	206	17	cold	cold	JJ
9935	206	18	dishes	dish	NNS
9935	206	19	for	for	IN
9935	206	20	use	use	NN
9935	206	21	as	as	IN
9935	206	22	food	food	NN
9935	206	23	,	,	,
9935	206	24	as	as	RB
9935	206	25	well	well	RB
9935	206	26	as	as	IN
9935	206	27	the	the	DT
9935	206	28	selection	selection	NN
9935	206	29	of	of	IN
9935	206	30	the	the	DT
9935	206	31	materials	material	NNS
9935	206	32	or	or	CC
9935	206	33	substances	substance	NNS
9935	206	34	that	that	WDT
9935	206	35	are	be	VBP
9935	206	36	to	to	TO
9935	206	37	be	be	VB
9935	206	38	cooked	cook	VBN
9935	206	39	.	.	.
9935	207	1	The	the	DT
9935	207	2	importance	importance	NN
9935	207	3	of	of	IN
9935	207	4	cooking	cooking	NN
9935	207	5	foods	food	NNS
9935	207	6	by	by	IN
9935	207	7	subjecting	subject	VBG
9935	207	8	them	-PRON-	PRP
9935	207	9	to	to	IN
9935	207	10	the	the	DT
9935	207	11	action	action	NN
9935	207	12	of	of	IN
9935	207	13	heat	heat	NN
9935	207	14	has	have	VBZ
9935	207	15	been	be	VBN
9935	207	16	recognized	recognize	VBN
9935	207	17	for	for	IN
9935	207	18	ages	age	NNS
9935	207	19	;	;	:
9935	207	20	and	and	CC
9935	207	21	while	while	IN
9935	207	22	it	-PRON-	PRP
9935	207	23	is	be	VBZ
9935	207	24	true	true	JJ
9935	207	25	that	that	IN
9935	207	26	there	there	EX
9935	207	27	are	be	VBP
9935	207	28	many	many	JJ
9935	207	29	foods	food	NNS
9935	207	30	that	that	WDT
9935	207	31	appeal	appeal	VBP
9935	207	32	to	to	IN
9935	207	33	the	the	DT
9935	207	34	appetite	appetite	NN
9935	207	35	in	in	IN
9935	207	36	their	-PRON-	PRP$
9935	207	37	raw	raw	JJ
9935	207	38	state	state	NN
9935	207	39	and	and	CC
9935	207	40	still	still	RB
9935	207	41	others	other	NNS
9935	207	42	that	that	WDT
9935	207	43	can	can	MD
9935	207	44	be	be	VB
9935	207	45	eaten	eat	VBN
9935	207	46	either	either	CC
9935	207	47	raw	raw	JJ
9935	207	48	or	or	CC
9935	207	49	cooked	cook	VBN
9935	207	50	,	,	,
9935	207	51	there	there	EX
9935	207	52	are	be	VBP
9935	207	53	several	several	JJ
9935	207	54	reasons	reason	NNS
9935	207	55	why	why	WRB
9935	207	56	it	-PRON-	PRP
9935	207	57	is	be	VBZ
9935	207	58	desirable	desirable	JJ
9935	207	59	to	to	TO
9935	207	60	cook	cook	VB
9935	207	61	food	food	NN
9935	207	62	,	,	,
9935	207	63	as	as	IN
9935	207	64	will	will	MD
9935	207	65	be	be	VB
9935	207	66	seen	see	VBN
9935	207	67	from	from	IN
9935	207	68	the	the	DT
9935	207	69	following	follow	VBG
9935	207	70	:	:	:
9935	207	71	1	1	CD
9935	207	72	.	.	.
9935	208	1	Cooking	cooking	NN
9935	208	2	makes	make	VBZ
9935	208	3	foods	food	NNS
9935	208	4	more	more	RBR
9935	208	5	palatable	palatable	JJ
9935	208	6	.	.	.
9935	209	1	This	this	DT
9935	209	2	is	be	VBZ
9935	209	3	true	true	JJ
9935	209	4	of	of	IN
9935	209	5	such	such	JJ
9935	209	6	foods	food	NNS
9935	209	7	as	as	IN
9935	209	8	meat	meat	NN
9935	209	9	,	,	,
9935	209	10	cereals	cereal	NNS
9935	209	11	,	,	,
9935	209	12	and	and	CC
9935	209	13	many	many	JJ
9935	209	14	vegetables	vegetable	NNS
9935	209	15	,	,	,
9935	209	16	which	which	WDT
9935	209	17	would	would	MD
9935	209	18	be	be	VB
9935	209	19	very	very	RB
9935	209	20	unappetizing	unappetizing	JJ
9935	209	21	if	if	IN
9935	209	22	they	-PRON-	PRP
9935	209	23	were	be	VBD
9935	209	24	eaten	eat	VBN
9935	209	25	raw	raw	JJ
9935	209	26	.	.	.
9935	210	1	2	2	LS
9935	210	2	.	.	.
9935	211	1	Cooking	cooking	NN
9935	211	2	renders	render	VBZ
9935	211	3	foods	food	VBZ
9935	211	4	more	more	RBR
9935	211	5	digestible	digestible	JJ
9935	211	6	.	.	.
9935	212	1	For	for	IN
9935	212	2	instance	instance	NN
9935	212	3	,	,	,
9935	212	4	the	the	DT
9935	212	5	hard	hard	JJ
9935	212	6	grains	grain	NNS
9935	212	7	,	,	,
9935	212	8	such	such	JJ
9935	212	9	as	as	IN
9935	212	10	wheat	wheat	NN
9935	212	11	,	,	,
9935	212	12	and	and	CC
9935	212	13	the	the	DT
9935	212	14	dried	dry	VBN
9935	212	15	vegetables	vegetable	NNS
9935	212	16	,	,	,
9935	212	17	such	such	JJ
9935	212	18	as	as	IN
9935	212	19	beans	bean	NNS
9935	212	20	,	,	,
9935	212	21	can	can	MD
9935	212	22	not	not	RB
9935	212	23	be	be	VB
9935	212	24	readily	readily	RB
9935	212	25	digested	digest	VBN
9935	212	26	unless	unless	IN
9935	212	27	they	-PRON-	PRP
9935	212	28	are	be	VBP
9935	212	29	softened	soften	VBN
9935	212	30	by	by	IN
9935	212	31	cooking	cooking	NN
9935	212	32	.	.	.
9935	213	1	But	but	CC
9935	213	2	while	while	IN
9935	213	3	cooking	cooking	NN
9935	213	4	makes	make	VBZ
9935	213	5	such	such	JJ
9935	213	6	foods	food	NNS
9935	213	7	more	more	RBR
9935	213	8	digestible	digestible	JJ
9935	213	9	,	,	,
9935	213	10	it	-PRON-	PRP
9935	213	11	renders	render	VBZ
9935	213	12	others	other	NNS
9935	213	13	more	more	RBR
9935	213	14	difficult	difficult	JJ
9935	213	15	of	of	IN
9935	213	16	digestion	digestion	NN
9935	213	17	,	,	,
9935	213	18	as	as	IN
9935	213	19	in	in	IN
9935	213	20	the	the	DT
9935	213	21	case	case	NN
9935	213	22	of	of	IN
9935	213	23	eggs	egg	NNS
9935	213	24	,	,	,
9935	213	25	the	the	DT
9935	213	26	degree	degree	NN
9935	213	27	of	of	IN
9935	213	28	digestibility	digestibility	NN
9935	213	29	depending	depend	VBG
9935	213	30	somewhat	somewhat	RB
9935	213	31	on	on	IN
9935	213	32	the	the	DT
9935	213	33	cooking	cooking	NN
9935	213	34	method	method	NN
9935	213	35	used	use	VBN
9935	213	36	and	and	CC
9935	213	37	the	the	DT
9935	213	38	skill	skill	NN
9935	213	39	of	of	IN
9935	213	40	the	the	DT
9935	213	41	cook	cook	NN
9935	213	42	.	.	.
9935	214	1	An	an	DT
9935	214	2	egg	egg	NN
9935	214	3	in	in	IN
9935	214	4	an	an	DT
9935	214	5	almost	almost	RB
9935	214	6	liquid	liquid	JJ
9935	214	7	form	form	NN
9935	214	8	,	,	,
9935	214	9	or	or	CC
9935	214	10	when	when	WRB
9935	214	11	only	only	RB
9935	214	12	slightly	slightly	RB
9935	214	13	cooked	cook	VBN
9935	214	14	,	,	,
9935	214	15	as	as	IN
9935	214	16	a	a	DT
9935	214	17	soft	soft	RB
9935	214	18	-	-	HYPH
9935	214	19	boiled	boiled	JJ
9935	214	20	egg	egg	NN
9935	214	21	,	,	,
9935	214	22	is	be	VBZ
9935	214	23	more	more	RBR
9935	214	24	easily	easily	RB
9935	214	25	digested	digested	JJ
9935	214	26	than	than	IN
9935	214	27	when	when	WRB
9935	214	28	it	-PRON-	PRP
9935	214	29	becomes	become	VBZ
9935	214	30	hardened	harden	VBN
9935	214	31	by	by	IN
9935	214	32	cooking	cook	VBG
9935	214	33	.	.	.
9935	215	1	Then	then	RB
9935	215	2	,	,	,
9935	215	3	too	too	RB
9935	215	4	,	,	,
9935	215	5	a	a	DT
9935	215	6	properly	properly	RB
9935	215	7	prepared	prepare	VBN
9935	215	8	hard	hard	RB
9935	215	9	-	-	HYPH
9935	215	10	cooked	cook	VBN
9935	215	11	egg	egg	NN
9935	215	12	is	be	VBZ
9935	215	13	more	more	RBR
9935	215	14	digestible	digestible	JJ
9935	215	15	than	than	IN
9935	215	16	an	an	DT
9935	215	17	improperly	improperly	RB
9935	215	18	cooked	cook	VBN
9935	215	19	one	one	CD
9935	215	20	,	,	,
9935	215	21	although	although	IN
9935	215	22	the	the	DT
9935	215	23	degree	degree	NN
9935	215	24	of	of	IN
9935	215	25	hardness	hardness	NN
9935	215	26	may	may	MD
9935	215	27	be	be	VB
9935	215	28	the	the	DT
9935	215	29	same	same	JJ
9935	215	30	.	.	.
9935	216	1	3	3	LS
9935	216	2	.	.	.
9935	217	1	Cooking	cooking	NN
9935	217	2	gives	give	VBZ
9935	217	3	foods	food	NNS
9935	217	4	greater	great	JJR
9935	217	5	variety	variety	NN
9935	217	6	.	.	.
9935	218	1	The	the	DT
9935	218	2	same	same	JJ
9935	218	3	food	food	NN
9935	218	4	may	may	MD
9935	218	5	be	be	VB
9935	218	6	cooked	cook	VBN
9935	218	7	by	by	IN
9935	218	8	various	various	JJ
9935	218	9	methods	method	NNS
9935	218	10	and	and	CC
9935	218	11	be	be	VB
9935	218	12	given	give	VBN
9935	218	13	very	very	RB
9935	218	14	different	different	JJ
9935	218	15	tastes	taste	NNS
9935	218	16	and	and	CC
9935	218	17	appearances	appearance	NNS
9935	218	18	;	;	,
9935	218	19	on	on	IN
9935	218	20	the	the	DT
9935	218	21	other	other	JJ
9935	218	22	hand	hand	NN
9935	218	23	,	,	,
9935	218	24	it	-PRON-	PRP
9935	218	25	may	may	MD
9935	218	26	be	be	VB
9935	218	27	combined	combine	VBN
9935	218	28	with	with	IN
9935	218	29	a	a	DT
9935	218	30	large	large	JJ
9935	218	31	number	number	NN
9935	218	32	of	of	IN
9935	218	33	other	other	JJ
9935	218	34	foods	food	NNS
9935	218	35	,	,	,
9935	218	36	so	so	IN
9935	218	37	as	as	IN
9935	218	38	to	to	TO
9935	218	39	increase	increase	VB
9935	218	40	the	the	DT
9935	218	41	variety	variety	NN
9935	218	42	of	of	IN
9935	218	43	the	the	DT
9935	218	44	dishes	dish	NNS
9935	218	45	in	in	IN
9935	218	46	which	which	WDT
9935	218	47	it	-PRON-	PRP
9935	218	48	is	be	VBZ
9935	218	49	used	use	VBN
9935	218	50	.	.	.
9935	219	1	The	the	DT
9935	219	2	large	large	JJ
9935	219	3	number	number	NN
9935	219	4	of	of	IN
9935	219	5	recipes	recipe	NNS
9935	219	6	found	find	VBN
9935	219	7	in	in	IN
9935	219	8	cook	cook	NN
9935	219	9	books	book	NNS
9935	219	10	show	show	VBP
9935	219	11	the	the	DT
9935	219	12	attempts	attempt	NNS
9935	219	13	that	that	WDT
9935	219	14	have	have	VBP
9935	219	15	been	be	VBN
9935	219	16	made	make	VBN
9935	219	17	to	to	TO
9935	219	18	obtain	obtain	VB
9935	219	19	variety	variety	NN
9935	219	20	in	in	IN
9935	219	21	cooked	cooked	JJ
9935	219	22	dishes	dish	NNS
9935	219	23	by	by	IN
9935	219	24	the	the	DT
9935	219	25	combining	combining	NN
9935	219	26	of	of	IN
9935	219	27	different	different	JJ
9935	219	28	foods	food	NNS
9935	219	29	.	.	.
9935	220	1	4	4	LS
9935	220	2	.	.	.
9935	221	1	Cooking	Cooking	NNP
9935	221	2	sterilizes	sterilize	VBZ
9935	221	3	foods	food	VBZ
9935	221	4	either	either	CC
9935	221	5	partly	partly	RB
9935	221	6	or	or	CC
9935	221	7	completely	completely	RB
9935	221	8	.	.	.
9935	222	1	Many	many	JJ
9935	222	2	foods	food	NNS
9935	222	3	need	need	VBP
9935	222	4	partial	partial	JJ
9935	222	5	or	or	CC
9935	222	6	complete	complete	JJ
9935	222	7	sterilization	sterilization	NN
9935	222	8	for	for	IN
9935	222	9	safety	safety	NN
9935	222	10	.	.	.
9935	223	1	They	-PRON-	PRP
9935	223	2	must	must	MD
9935	223	3	be	be	VB
9935	223	4	completely	completely	RB
9935	223	5	sterilized	sterilize	VBN
9935	223	6	if	if	IN
9935	223	7	the	the	DT
9935	223	8	germs	germ	NNS
9935	223	9	that	that	WDT
9935	223	10	produce	produce	VBP
9935	223	11	fermentation	fermentation	NN
9935	223	12	or	or	CC
9935	223	13	putrefaction	putrefaction	NN
9935	223	14	and	and	CC
9935	223	15	thereby	thereby	RB
9935	223	16	spoil	spoil	VB
9935	223	17	food	food	NN
9935	223	18	would	would	MD
9935	223	19	be	be	VB
9935	223	20	destroyed	destroy	VBN
9935	223	21	.	.	.
9935	224	1	This	this	DT
9935	224	2	is	be	VBZ
9935	224	3	done	do	VBN
9935	224	4	when	when	WRB
9935	224	5	fruits	fruit	NNS
9935	224	6	and	and	CC
9935	224	7	vegetables	vegetable	NNS
9935	224	8	are	be	VBP
9935	224	9	canned	can	VBN
9935	224	10	for	for	IN
9935	224	11	keeping	keep	VBG
9935	224	12	.	.	.
9935	225	1	Foods	food	NNS
9935	225	2	that	that	WDT
9935	225	3	are	be	VBP
9935	225	4	exposed	expose	VBN
9935	225	5	to	to	IN
9935	225	6	dust	dust	NN
9935	225	7	,	,	,
9935	225	8	flies	fly	NNS
9935	225	9	,	,	,
9935	225	10	and	and	CC
9935	225	11	improper	improper	JJ
9935	225	12	handling	handling	NN
9935	225	13	should	should	MD
9935	225	14	be	be	VB
9935	225	15	thoroughly	thoroughly	RB
9935	225	16	cooked	cook	VBN
9935	225	17	in	in	IN
9935	225	18	order	order	NN
9935	225	19	to	to	TO
9935	225	20	destroy	destroy	VB
9935	225	21	any	any	DT
9935	225	22	pathogenic	pathogenic	JJ
9935	225	23	germs	germ	NNS
9935	225	24	that	that	WDT
9935	225	25	might	may	MD
9935	225	26	be	be	VB
9935	225	27	present	present	JJ
9935	225	28	.	.	.
9935	226	1	By	by	IN
9935	226	2	such	such	JJ
9935	226	3	germs	germ	NNS
9935	226	4	are	be	VBP
9935	226	5	meant	mean	VBN
9935	226	6	disease	disease	NN
9935	226	7	-	-	HYPH
9935	226	8	bearing	bear	VBG
9935	226	9	germs	germ	NNS
9935	226	10	.	.	.
9935	227	1	They	-PRON-	PRP
9935	227	2	differ	differ	VBP
9935	227	3	from	from	IN
9935	227	4	germs	germ	NNS
9935	227	5	that	that	WDT
9935	227	6	produce	produce	VBP
9935	227	7	fermentation	fermentation	NN
9935	227	8	and	and	CC
9935	227	9	putrefaction	putrefaction	NN
9935	227	10	,	,	,
9935	227	11	or	or	CC
9935	227	12	spoiling	spoiling	NN
9935	227	13	,	,	,
9935	227	14	and	and	CC
9935	227	15	that	that	DT
9935	227	16	must	must	MD
9935	227	17	in	in	IN
9935	227	18	general	general	JJ
9935	227	19	be	be	VB
9935	227	20	considered	consider	VBN
9935	227	21	as	as	IN
9935	227	22	a	a	DT
9935	227	23	help	help	NN
9935	227	24	,	,	,
9935	227	25	for	for	IN
9935	227	26	these	these	DT
9935	227	27	play	play	VBP
9935	227	28	an	an	DT
9935	227	29	important	important	JJ
9935	227	30	part	part	NN
9935	227	31	in	in	IN
9935	227	32	the	the	DT
9935	227	33	raising	raising	NN
9935	227	34	of	of	IN
9935	227	35	bread	bread	NN
9935	227	36	and	and	CC
9935	227	37	the	the	DT
9935	227	38	preparation	preparation	NN
9935	227	39	of	of	IN
9935	227	40	various	various	JJ
9935	227	41	foods	food	NNS
9935	227	42	,	,	,
9935	227	43	as	as	IN
9935	227	44	is	be	VBZ
9935	227	45	pointed	point	VBN
9935	227	46	out	out	RP
9935	227	47	later	later	RB
9935	227	48	.	.	.
9935	228	1	5	5	CD
9935	228	2	.	.	.
9935	229	1	Cooking	cooking	NN
9935	229	2	develops	develop	VBZ
9935	229	3	flavor	flavor	NN
9935	229	4	in	in	IN
9935	229	5	many	many	JJ
9935	229	6	foods	food	NNS
9935	229	7	.	.	.
9935	230	1	In	in	IN
9935	230	2	the	the	DT
9935	230	3	case	case	NN
9935	230	4	of	of	IN
9935	230	5	some	some	DT
9935	230	6	vegetables	vegetable	NNS
9935	230	7	,	,	,
9935	230	8	the	the	DT
9935	230	9	flavoring	flavoring	NN
9935	230	10	substance	substance	NN
9935	230	11	is	be	VBZ
9935	230	12	given	give	VBN
9935	230	13	off	off	RP
9935	230	14	in	in	IN
9935	230	15	the	the	DT
9935	230	16	air	air	NN
9935	230	17	by	by	IN
9935	230	18	certain	certain	JJ
9935	230	19	methods	method	NNS
9935	230	20	of	of	IN
9935	230	21	cooking	cooking	NN
9935	230	22	and	and	CC
9935	230	23	a	a	DT
9935	230	24	better	well	JJR
9935	230	25	flavor	flavor	NN
9935	230	26	is	be	VBZ
9935	230	27	thereby	thereby	RB
9935	230	28	developed	develop	VBN
9935	230	29	.	.	.
9935	231	1	*	*	NFP
9935	231	2	*	*	NFP
9935	231	3	*	*	NFP
9935	231	4	*	*	NFP
9935	231	5	*	*	NFP
9935	231	6	METHODS	methods	NN
9935	231	7	OF	of	IN
9935	231	8	COOKING	cooking	NN
9935	231	9	COOKING	COOKING	NNP
9935	231	10	PROCESSES	PROCESSES	NNP
9935	231	11	26	26	CD
9935	231	12	.	.	.
9935	232	1	Food	food	NN
9935	232	2	is	be	VBZ
9935	232	3	cooked	cook	VBN
9935	232	4	by	by	IN
9935	232	5	the	the	DT
9935	232	6	application	application	NN
9935	232	7	of	of	IN
9935	232	8	heat	heat	NN
9935	232	9	,	,	,
9935	232	10	which	which	WDT
9935	232	11	may	may	MD
9935	232	12	be	be	VB
9935	232	13	either	either	CC
9935	232	14	moist	moist	NN
9935	232	15	or	or	CC
9935	232	16	dry	dry	JJ
9935	232	17	.	.	.
9935	233	1	While	while	IN
9935	233	2	it	-PRON-	PRP
9935	233	3	is	be	VBZ
9935	233	4	true	true	JJ
9935	233	5	that	that	IN
9935	233	6	the	the	DT
9935	233	7	art	art	NN
9935	233	8	of	of	IN
9935	233	9	cooking	cooking	NN
9935	233	10	includes	include	VBZ
9935	233	11	the	the	DT
9935	233	12	preparation	preparation	NN
9935	233	13	of	of	IN
9935	233	14	material	material	NN
9935	233	15	that	that	WDT
9935	233	16	is	be	VBZ
9935	233	17	served	serve	VBN
9935	233	18	or	or	CC
9935	233	19	eaten	eat	VBN
9935	233	20	raw	raw	JJ
9935	233	21	,	,	,
9935	233	22	cooking	cook	VBG
9935	233	23	itself	-PRON-	PRP
9935	233	24	is	be	VBZ
9935	233	25	impossible	impossible	JJ
9935	233	26	without	without	IN
9935	233	27	heat	heat	NN
9935	233	28	;	;	:
9935	233	29	indeed	indeed	RB
9935	233	30	,	,	,
9935	233	31	the	the	DT
9935	233	32	part	part	NN
9935	233	33	of	of	IN
9935	233	34	cooking	cooking	NN
9935	233	35	that	that	WDT
9935	233	36	requires	require	VBZ
9935	233	37	the	the	DT
9935	233	38	most	most	JJS
9935	233	39	skill	skill	NN
9935	233	40	and	and	CC
9935	233	41	experience	experience	NN
9935	233	42	is	be	VBZ
9935	233	43	that	that	IN
9935	233	44	in	in	IN
9935	233	45	which	which	WDT
9935	233	46	heat	heat	NN
9935	233	47	is	be	VBZ
9935	233	48	involved	involve	VBN
9935	233	49	.	.	.
9935	234	1	Explicit	explicit	JJ
9935	234	2	directions	direction	NNS
9935	234	3	for	for	IN
9935	234	4	carrying	carry	VBG
9935	234	5	on	on	IN
9935	234	6	the	the	DT
9935	234	7	various	various	JJ
9935	234	8	cooking	cooking	NN
9935	234	9	processes	process	NNS
9935	234	10	depend	depend	VBP
9935	234	11	on	on	IN
9935	234	12	the	the	DT
9935	234	13	kind	kind	NN
9935	234	14	of	of	IN
9935	234	15	stove	stove	NN
9935	234	16	,	,	,
9935	234	17	the	the	DT
9935	234	18	cooking	cooking	NN
9935	234	19	utensils	utensil	VBZ
9935	234	20	,	,	,
9935	234	21	and	and	CC
9935	234	22	even	even	RB
9935	234	23	the	the	DT
9935	234	24	atmospheric	atmospheric	JJ
9935	234	25	conditions	condition	NNS
9935	234	26	.	.	.
9935	235	1	In	in	IN
9935	235	2	truth	truth	NN
9935	235	3	,	,	,
9935	235	4	the	the	DT
9935	235	5	results	result	NNS
9935	235	6	of	of	IN
9935	235	7	some	some	DT
9935	235	8	processes	process	NNS
9935	235	9	depend	depend	VBP
9935	235	10	so	so	RB
9935	235	11	much	much	RB
9935	235	12	on	on	IN
9935	235	13	the	the	DT
9935	235	14	state	state	NN
9935	235	15	of	of	IN
9935	235	16	the	the	DT
9935	235	17	atmosphere	atmosphere	NN
9935	235	18	that	that	IN
9935	235	19	they	-PRON-	PRP
9935	235	20	are	be	VBP
9935	235	21	not	not	RB
9935	235	22	successful	successful	JJ
9935	235	23	on	on	IN
9935	235	24	a	a	DT
9935	235	25	day	day	NN
9935	235	26	on	on	IN
9935	235	27	which	which	WDT
9935	235	28	it	-PRON-	PRP
9935	235	29	is	be	VBZ
9935	235	30	damp	damp	JJ
9935	235	31	and	and	CC
9935	235	32	heavy	heavy	JJ
9935	235	33	;	;	:
9935	235	34	also	also	RB
9935	235	35	,	,	,
9935	235	36	as	as	IN
9935	235	37	is	be	VBZ
9935	235	38	well	well	RB
9935	235	39	known	know	VBN
9935	235	40	,	,	,
9935	235	41	the	the	DT
9935	235	42	stove	stove	NN
9935	235	43	acts	act	VBZ
9935	235	44	perfectly	perfectly	RB
9935	235	45	on	on	IN
9935	235	46	some	some	DT
9935	235	47	days	day	NNS
9935	235	48	,	,	,
9935	235	49	whereas	whereas	IN
9935	235	50	on	on	IN
9935	235	51	other	other	JJ
9935	235	52	days	day	NNS
9935	235	53	it	-PRON-	PRP
9935	235	54	seems	seem	VBZ
9935	235	55	to	to	TO
9935	235	56	have	have	VB
9935	235	57	a	a	DT
9935	235	58	stubborn	stubborn	JJ
9935	235	59	will	will	NN
9935	235	60	of	of	IN
9935	235	61	its	-PRON-	PRP$
9935	235	62	own	own	JJ
9935	235	63	.	.	.
9935	236	1	Besides	besides	IN
9935	236	2	the	the	DT
9935	236	3	difficulties	difficulty	NNS
9935	236	4	mentioned	mention	VBD
9935	236	5	,	,	,
9935	236	6	the	the	DT
9935	236	7	heat	heat	NN
9935	236	8	itself	-PRON-	PRP
9935	236	9	sometimes	sometimes	RB
9935	236	10	presents	present	VBZ
9935	236	11	obstacles	obstacle	NNS
9935	236	12	in	in	IN
9935	236	13	the	the	DT
9935	236	14	cooking	cooking	NN
9935	236	15	of	of	IN
9935	236	16	foods	food	NNS
9935	236	17	,	,	,
9935	236	18	to	to	TO
9935	236	19	regulate	regulate	VB
9935	236	20	it	-PRON-	PRP
9935	236	21	in	in	IN
9935	236	22	such	such	PDT
9935	236	23	a	a	DT
9935	236	24	way	way	NN
9935	236	25	as	as	IN
9935	236	26	to	to	TO
9935	236	27	keep	keep	VB
9935	236	28	it	-PRON-	PRP
9935	236	29	uniform	uniform	JJ
9935	236	30	being	be	VBG
9935	236	31	often	often	RB
9935	236	32	a	a	DT
9935	236	33	hard	hard	JJ
9935	236	34	matter	matter	NN
9935	236	35	.	.	.
9935	237	1	Thus	thus	RB
9935	237	2	,	,	,
9935	237	3	a	a	DT
9935	237	4	dish	dish	NN
9935	237	5	may	may	MD
9935	237	6	be	be	VB
9935	237	7	spoiled	spoil	VBN
9935	237	8	by	by	IN
9935	237	9	subjecting	subject	VBG
9935	237	10	it	-PRON-	PRP
9935	237	11	to	to	TO
9935	237	12	heat	heat	VB
9935	237	13	that	that	DT
9935	237	14	is	be	VBZ
9935	237	15	too	too	RB
9935	237	16	intense	intense	JJ
9935	237	17	,	,	,
9935	237	18	by	by	IN
9935	237	19	cooking	cook	VBG
9935	237	20	it	-PRON-	PRP
9935	237	21	too	too	RB
9935	237	22	long	long	RB
9935	237	23	,	,	,
9935	237	24	or	or	CC
9935	237	25	by	by	IN
9935	237	26	not	not	RB
9935	237	27	cooking	cook	VBG
9935	237	28	it	-PRON-	PRP
9935	237	29	rapidly	rapidly	RB
9935	237	30	enough	enough	RB
9935	237	31	.	.	.
9935	238	1	All	all	PDT
9935	238	2	these	these	DT
9935	238	3	points	point	NNS
9935	238	4	must	must	MD
9935	238	5	be	be	VB
9935	238	6	learned	learn	VBN
9935	238	7	,	,	,
9935	238	8	and	and	CC
9935	238	9	the	the	DT
9935	238	10	best	good	JJS
9935	238	11	way	way	NN
9935	238	12	to	to	TO
9935	238	13	master	master	VB
9935	238	14	them	-PRON-	PRP
9935	238	15	is	be	VBZ
9935	238	16	to	to	TO
9935	238	17	put	put	VB
9935	238	18	into	into	IN
9935	238	19	constant	constant	JJ
9935	238	20	practice	practice	NN
9935	238	21	the	the	DT
9935	238	22	principles	principle	NNS
9935	238	23	that	that	WDT
9935	238	24	are	be	VBP
9935	238	25	involved	involve	VBN
9935	238	26	in	in	IN
9935	238	27	cookery	cookery	NN
9935	238	28	.	.	.
9935	239	1	27	27	CD
9935	239	2	.	.	.
9935	240	1	Without	without	IN
9935	240	2	doubt	doubt	NN
9935	240	3	,	,	,
9935	240	4	the	the	DT
9935	240	5	first	first	JJ
9935	240	6	step	step	NN
9935	240	7	in	in	IN
9935	240	8	gaining	gain	VBG
9935	240	9	a	a	DT
9935	240	10	mastery	mastery	NN
9935	240	11	of	of	IN
9935	240	12	cookery	cookery	NN
9935	240	13	is	be	VBZ
9935	240	14	to	to	TO
9935	240	15	become	become	VB
9935	240	16	familiar	familiar	JJ
9935	240	17	with	with	IN
9935	240	18	the	the	DT
9935	240	19	different	different	JJ
9935	240	20	methods	method	NNS
9935	240	21	and	and	CC
9935	240	22	processes	process	NNS
9935	240	23	,	,	,
9935	240	24	the	the	DT
9935	240	25	ways	way	NNS
9935	240	26	in	in	IN
9935	240	27	which	which	WDT
9935	240	28	they	-PRON-	PRP
9935	240	29	are	be	VBP
9935	240	30	applied	apply	VBN
9935	240	31	,	,	,
9935	240	32	and	and	CC
9935	240	33	the	the	DT
9935	240	34	reasons	reason	NNS
9935	240	35	for	for	IN
9935	240	36	applying	apply	VBG
9935	240	37	them	-PRON-	PRP
9935	240	38	.	.	.
9935	241	1	There	there	EX
9935	241	2	are	be	VBP
9935	241	3	numerous	numerous	JJ
9935	241	4	ways	way	NNS
9935	241	5	of	of	IN
9935	241	6	cooking	cook	VBG
9935	241	7	food	food	NN
9935	241	8	,	,	,
9935	241	9	but	but	CC
9935	241	10	the	the	DT
9935	241	11	principal	principal	JJ
9935	241	12	processes	process	NNS
9935	241	13	are	be	VBP
9935	241	14	boiling	boil	VBG
9935	241	15	,	,	,
9935	241	16	stewing	stew	VBG
9935	241	17	,	,	,
9935	241	18	steaming	steam	VBG
9935	241	19	,	,	,
9935	241	20	dry	dry	JJ
9935	241	21	steaming	steaming	NN
9935	241	22	,	,	,
9935	241	23	braizing	braizing	NN
9935	241	24	,	,	,
9935	241	25	fricasseeing	fricasseeing	NN
9935	241	26	,	,	,
9935	241	27	roasting	roasting	NN
9935	241	28	,	,	,
9935	241	29	baking	baking	NN
9935	241	30	,	,	,
9935	241	31	broiling	broiling	NN
9935	241	32	,	,	,
9935	241	33	pan	pan	NNP
9935	241	34	broiling	broiling	NN
9935	241	35	,	,	,
9935	241	36	frying	frying	NN
9935	241	37	,	,	,
9935	241	38	and	and	CC
9935	241	39	sautÃ	sautÃ	NNP
9935	241	40	©	©	NNP
9935	241	41	ing	ing	NN
9935	241	42	.	.	.
9935	242	1	Which	which	WDT
9935	242	2	one	one	NN
9935	242	3	of	of	IN
9935	242	4	these	these	DT
9935	242	5	to	to	TO
9935	242	6	use	use	VB
9935	242	7	will	will	MD
9935	242	8	depend	depend	VB
9935	242	9	on	on	IN
9935	242	10	the	the	DT
9935	242	11	food	food	NN
9935	242	12	that	that	WDT
9935	242	13	is	be	VBZ
9935	242	14	to	to	TO
9935	242	15	be	be	VB
9935	242	16	cooked	cook	VBN
9935	242	17	and	and	CC
9935	242	18	the	the	DT
9935	242	19	result	result	NN
9935	242	20	desired	desire	VBD
9935	242	21	.	.	.
9935	243	1	If	if	IN
9935	243	2	the	the	DT
9935	243	3	wrong	wrong	JJ
9935	243	4	method	method	NN
9935	243	5	is	be	VBZ
9935	243	6	employed	employ	VBN
9935	243	7	,	,	,
9935	243	8	there	there	EX
9935	243	9	will	will	MD
9935	243	10	be	be	VB
9935	243	11	a	a	DT
9935	243	12	waste	waste	NN
9935	243	13	of	of	IN
9935	243	14	food	food	NN
9935	243	15	material	material	NN
9935	243	16	or	or	CC
9935	243	17	the	the	DT
9935	243	18	food	food	NN
9935	243	19	will	will	MD
9935	243	20	be	be	VB
9935	243	21	rendered	render	VBN
9935	243	22	less	less	RBR
9935	243	23	desirable	desirable	JJ
9935	243	24	in	in	IN
9935	243	25	flavor	flavor	NN
9935	243	26	or	or	CC
9935	243	27	tenderness	tenderness	NN
9935	243	28	.	.	.
9935	244	1	For	for	IN
9935	244	2	example	example	NN
9935	244	3	,	,	,
9935	244	4	it	-PRON-	PRP
9935	244	5	would	would	MD
9935	244	6	be	be	VB
9935	244	7	both	both	CC
9935	244	8	wasteful	wasteful	JJ
9935	244	9	and	and	CC
9935	244	10	undesirable	undesirable	JJ
9935	244	11	to	to	TO
9935	244	12	roast	roast	VB
9935	244	13	a	a	DT
9935	244	14	tough	tough	JJ
9935	244	15	old	old	JJ
9935	244	16	fowl	fowl	NN
9935	244	17	or	or	CC
9935	244	18	to	to	TO
9935	244	19	boil	boil	VB
9935	244	20	a	a	DT
9935	244	21	tender	tender	JJ
9935	244	22	young	young	JJ
9935	244	23	broiler	broiler	NN
9935	244	24	.	.	.
9935	245	1	The	the	DT
9935	245	2	various	various	JJ
9935	245	3	methods	method	NNS
9935	245	4	of	of	IN
9935	245	5	cookery	cookery	NN
9935	245	6	just	just	RB
9935	245	7	mentioned	mention	VBN
9935	245	8	naturally	naturally	RB
9935	245	9	divide	divide	VBP
9935	245	10	themselves	-PRON-	PRP
9935	245	11	into	into	IN
9935	245	12	three	three	CD
9935	245	13	groups	group	NNS
9935	245	14	;	;	:
9935	245	15	namely	namely	RB
9935	245	16	,	,	,
9935	245	17	those	those	DT
9935	245	18	involving	involve	VBG
9935	245	19	dry	dry	JJ
9935	245	20	heat	heat	NN
9935	245	21	,	,	,
9935	245	22	those	those	DT
9935	245	23	requiring	require	VBG
9935	245	24	moist	moist	JJ
9935	245	25	heat	heat	NN
9935	245	26	,	,	,
9935	245	27	and	and	CC
9935	245	28	those	those	DT
9935	245	29	in	in	IN
9935	245	30	which	which	WDT
9935	245	31	hot	hot	JJ
9935	245	32	fat	fat	NN
9935	245	33	is	be	VBZ
9935	245	34	the	the	DT
9935	245	35	cooking	cook	VBG
9935	245	36	medium	medium	NN
9935	245	37	.	.	.
9935	246	1	COOKING	cooking	NN
9935	246	2	WITH	with	IN
9935	246	3	DRY	DRY	NNP
9935	246	4	HEAT	HEAT	NNP
9935	246	5	28	28	CD
9935	246	6	.	.	.
9935	247	1	Cooking	cook	VBG
9935	247	2	with	with	IN
9935	247	3	dry	dry	JJ
9935	247	4	heat	heat	NN
9935	247	5	includes	include	VBZ
9935	247	6	broiling	broil	VBG
9935	247	7	,	,	,
9935	247	8	pan	pan	NNP
9935	247	9	broiling	broiling	NN
9935	247	10	,	,	,
9935	247	11	roasting	roast	VBG
9935	247	12	,	,	,
9935	247	13	and	and	CC
9935	247	14	baking	baking	NN
9935	247	15	;	;	:
9935	247	16	but	but	CC
9935	247	17	,	,	,
9935	247	18	whichever	whichever	WDT
9935	247	19	of	of	IN
9935	247	20	these	these	DT
9935	247	21	processes	process	NNS
9935	247	22	is	be	VBZ
9935	247	23	used	use	VBN
9935	247	24	,	,	,
9935	247	25	the	the	DT
9935	247	26	principle	principle	NN
9935	247	27	is	be	VBZ
9935	247	28	practically	practically	RB
9935	247	29	the	the	DT
9935	247	30	same	same	JJ
9935	247	31	.	.	.
9935	248	1	In	in	IN
9935	248	2	these	these	DT
9935	248	3	processes	process	NNS
9935	248	4	the	the	DT
9935	248	5	food	food	NN
9935	248	6	is	be	VBZ
9935	248	7	cooked	cook	VBN
9935	248	8	by	by	IN
9935	248	9	being	be	VBG
9935	248	10	exposed	expose	VBN
9935	248	11	to	to	IN
9935	248	12	the	the	DT
9935	248	13	source	source	NN
9935	248	14	of	of	IN
9935	248	15	heat	heat	NN
9935	248	16	or	or	CC
9935	248	17	by	by	IN
9935	248	18	being	be	VBG
9935	248	19	placed	place	VBN
9935	248	20	in	in	IN
9935	248	21	a	a	DT
9935	248	22	closed	close	VBN
9935	248	23	oven	oven	NN
9935	248	24	and	and	CC
9935	248	25	subjected	subject	VBN
9935	248	26	to	to	IN
9935	248	27	heated	heated	JJ
9935	248	28	air	air	NN
9935	248	29	.	.	.
9935	249	1	When	when	WRB
9935	249	2	dry	dry	JJ
9935	249	3	heat	heat	NN
9935	249	4	is	be	VBZ
9935	249	5	applied	apply	VBN
9935	249	6	,	,	,
9935	249	7	the	the	DT
9935	249	8	food	food	NN
9935	249	9	to	to	TO
9935	249	10	be	be	VB
9935	249	11	cooked	cook	VBN
9935	249	12	is	be	VBZ
9935	249	13	heated	heat	VBN
9935	249	14	to	to	IN
9935	249	15	a	a	DT
9935	249	16	much	much	RB
9935	249	17	greater	great	JJR
9935	249	18	temperature	temperature	NN
9935	249	19	than	than	IN
9935	249	20	when	when	WRB
9935	249	21	moist	moist	JJ
9935	249	22	heat	heat	NN
9935	249	23	is	be	VBZ
9935	249	24	used	use	VBN
9935	249	25	.	.	.
9935	250	1	29	29	CD
9935	250	2	.	.	.
9935	251	1	BROILING.--The	BROILING.--The	NNP
9935	251	2	cooking	cooking	NN
9935	251	3	process	process	NN
9935	251	4	known	know	VBN
9935	251	5	as	as	IN
9935	251	6	broiling	broil	VBG
9935	251	7	consists	consist	VBZ
9935	251	8	in	in	IN
9935	251	9	exposing	expose	VBG
9935	251	10	directly	directly	RB
9935	251	11	to	to	IN
9935	251	12	the	the	DT
9935	251	13	source	source	NN
9935	251	14	of	of	IN
9935	251	15	heat	heat	NN
9935	251	16	the	the	DT
9935	251	17	food	food	NN
9935	251	18	that	that	WDT
9935	251	19	is	be	VBZ
9935	251	20	to	to	TO
9935	251	21	be	be	VB
9935	251	22	cooked	cook	VBN
9935	251	23	;	;	:
9935	251	24	that	that	RB
9935	251	25	is	is	RB
9935	251	26	,	,	,
9935	251	27	in	in	IN
9935	251	28	cooking	cook	VBG
9935	251	29	it	-PRON-	PRP
9935	251	30	over	over	RP
9935	251	31	or	or	CC
9935	251	32	before	before	IN
9935	251	33	a	a	DT
9935	251	34	clear	clear	JJ
9935	251	35	bed	bed	NN
9935	251	36	of	of	IN
9935	251	37	coals	coal	NNS
9935	251	38	or	or	CC
9935	251	39	a	a	DT
9935	251	40	gas	gas	NN
9935	251	41	flame	flame	NN
9935	251	42	.	.	.
9935	252	1	The	the	DT
9935	252	2	aim	aim	NN
9935	252	3	in	in	IN
9935	252	4	broiling	broiling	NN
9935	252	5	is	be	VBZ
9935	252	6	to	to	TO
9935	252	7	retain	retain	VB
9935	252	8	the	the	DT
9935	252	9	juices	juice	NNS
9935	252	10	of	of	IN
9935	252	11	food	food	NN
9935	252	12	and	and	CC
9935	252	13	develop	develop	VB
9935	252	14	flavor	flavor	NN
9935	252	15	.	.	.
9935	253	1	As	as	IN
9935	253	2	it	-PRON-	PRP
9935	253	3	is	be	VBZ
9935	253	4	a	a	DT
9935	253	5	quick	quick	JJ
9935	253	6	method	method	NN
9935	253	7	,	,	,
9935	253	8	foods	food	NNS
9935	253	9	that	that	WDT
9935	253	10	are	be	VBP
9935	253	11	not	not	RB
9935	253	12	tender	tender	JJ
9935	253	13	,	,	,
9935	253	14	as	as	IN
9935	253	15	,	,	,
9935	253	16	for	for	IN
9935	253	17	example	example	NN
9935	253	18	,	,	,
9935	253	19	tough	tough	JJ
9935	253	20	meats	meat	NNS
9935	253	21	,	,	,
9935	253	22	should	should	MD
9935	253	23	not	not	RB
9935	253	24	be	be	VB
9935	253	25	broiled	broil	VBN
9935	253	26	,	,	,
9935	253	27	because	because	IN
9935	253	28	broiling	broiling	NN
9935	253	29	does	do	VBZ
9935	253	30	not	not	RB
9935	253	31	help	help	VB
9935	253	32	to	to	TO
9935	253	33	render	render	VB
9935	253	34	their	-PRON-	PRP$
9935	253	35	fibers	fiber	NNS
9935	253	36	more	more	RBR
9935	253	37	tender	tender	JJ
9935	253	38	.	.	.
9935	254	1	In	in	IN
9935	254	2	applying	apply	VBG
9935	254	3	this	this	DT
9935	254	4	cooking	cooking	NN
9935	254	5	process	process	NN
9935	254	6	,	,	,
9935	254	7	which	which	WDT
9935	254	8	is	be	VBZ
9935	254	9	particularly	particularly	RB
9935	254	10	suitable	suitable	JJ
9935	254	11	for	for	IN
9935	254	12	tender	tender	NN
9935	254	13	portions	portion	NNS
9935	254	14	of	of	IN
9935	254	15	meat	meat	NN
9935	254	16	and	and	CC
9935	254	17	for	for	IN
9935	254	18	young	young	JJ
9935	254	19	fowl	fowl	NN
9935	254	20	,	,	,
9935	254	21	the	the	DT
9935	254	22	food	food	NN
9935	254	23	should	should	MD
9935	254	24	be	be	VB
9935	254	25	exposed	expose	VBN
9935	254	26	to	to	IN
9935	254	27	intense	intense	JJ
9935	254	28	heat	heat	NN
9935	254	29	at	at	IN
9935	254	30	first	first	RB
9935	254	31	in	in	IN
9935	254	32	order	order	NN
9935	254	33	to	to	TO
9935	254	34	sear	sear	VB
9935	254	35	all	all	DT
9935	254	36	surfaces	surface	NNS
9935	254	37	quickly	quickly	RB
9935	254	38	and	and	CC
9935	254	39	thus	thus	RB
9935	254	40	retain	retain	VB
9935	254	41	the	the	DT
9935	254	42	juices	juice	NNS
9935	254	43	.	.	.
9935	255	1	At	at	IN
9935	255	2	the	the	DT
9935	255	3	beginning	beginning	NN
9935	255	4	of	of	IN
9935	255	5	the	the	DT
9935	255	6	cooking	cooking	NN
9935	255	7	,	,	,
9935	255	8	the	the	DT
9935	255	9	article	article	NN
9935	255	10	that	that	WDT
9935	255	11	is	be	VBZ
9935	255	12	being	be	VBG
9935	255	13	broiled	broil	VBN
9935	255	14	should	should	MD
9935	255	15	be	be	VB
9935	255	16	turned	turn	VBN
9935	255	17	often	often	RB
9935	255	18	;	;	:
9935	255	19	then	then	RB
9935	255	20	,	,	,
9935	255	21	as	as	RB
9935	255	22	soon	soon	RB
9935	255	23	as	as	IN
9935	255	24	the	the	DT
9935	255	25	outside	outside	NN
9935	255	26	is	be	VBZ
9935	255	27	browned	brown	VBN
9935	255	28	,	,	,
9935	255	29	the	the	DT
9935	255	30	heat	heat	NN
9935	255	31	should	should	MD
9935	255	32	be	be	VB
9935	255	33	reduced	reduce	VBN
9935	255	34	if	if	IN
9935	255	35	possible	possible	JJ
9935	255	36	,	,	,
9935	255	37	as	as	IN
9935	255	38	with	with	IN
9935	255	39	a	a	DT
9935	255	40	gas	gas	NN
9935	255	41	stove	stove	NN
9935	255	42	,	,	,
9935	255	43	and	and	CC
9935	255	44	the	the	DT
9935	255	45	article	article	NN
9935	255	46	allowed	allow	VBN
9935	255	47	to	to	TO
9935	255	48	cook	cook	VB
9935	255	49	until	until	IN
9935	255	50	done	do	VBN
9935	255	51	.	.	.
9935	256	1	If	if	IN
9935	256	2	the	the	DT
9935	256	3	broiling	broiling	NN
9935	256	4	is	be	VBZ
9935	256	5	done	do	VBN
9935	256	6	over	over	IN
9935	256	7	coals	coal	NNS
9935	256	8	,	,	,
9935	256	9	it	-PRON-	PRP
9935	256	10	is	be	VBZ
9935	256	11	necessary	necessary	JJ
9935	256	12	to	to	TO
9935	256	13	continue	continue	VB
9935	256	14	the	the	DT
9935	256	15	turning	turning	NN
9935	256	16	during	during	IN
9935	256	17	the	the	DT
9935	256	18	entire	entire	JJ
9935	256	19	process	process	NN
9935	256	20	.	.	.
9935	257	1	While	while	IN
9935	257	2	broiling	broiling	NN
9935	257	3	produces	produce	VBZ
9935	257	4	an	an	DT
9935	257	5	especially	especially	RB
9935	257	6	good	good	JJ
9935	257	7	flavor	flavor	NN
9935	257	8	in	in	IN
9935	257	9	the	the	DT
9935	257	10	foods	food	NNS
9935	257	11	to	to	TO
9935	257	12	which	which	WDT
9935	257	13	it	-PRON-	PRP
9935	257	14	is	be	VBZ
9935	257	15	applied	apply	VBN
9935	257	16	,	,	,
9935	257	17	provided	provide	VBN
9935	257	18	they	-PRON-	PRP
9935	257	19	are	be	VBP
9935	257	20	not	not	RB
9935	257	21	tough	tough	JJ
9935	257	22	,	,	,
9935	257	23	it	-PRON-	PRP
9935	257	24	is	be	VBZ
9935	257	25	not	not	RB
9935	257	26	the	the	DT
9935	257	27	most	most	RBS
9935	257	28	economical	economical	JJ
9935	257	29	way	way	NN
9935	257	30	of	of	IN
9935	257	31	cooking	cooking	NN
9935	257	32	.	.	.
9935	258	1	30	30	CD
9935	258	2	.	.	.
9935	259	1	PAN	PAN	NNP
9935	259	2	BROILING.--Pan	BROILING.--Pan	NNP
9935	259	3	broiling	broiling	NN
9935	259	4	is	be	VBZ
9935	259	5	an	an	DT
9935	259	6	adaptation	adaptation	NN
9935	259	7	of	of	IN
9935	259	8	the	the	DT
9935	259	9	broiling	broiling	NN
9935	259	10	method	method	NN
9935	259	11	.	.	.
9935	260	1	It	-PRON-	PRP
9935	260	2	consists	consist	VBZ
9935	260	3	in	in	IN
9935	260	4	cooking	cook	VBG
9935	260	5	food	food	NN
9935	260	6	in	in	IN
9935	260	7	a	a	DT
9935	260	8	sissing	sissing	JJ
9935	260	9	-	-	HYPH
9935	260	10	hot	hot	JJ
9935	260	11	pan	pan	NN
9935	260	12	on	on	IN
9935	260	13	top	top	NN
9935	260	14	of	of	IN
9935	260	15	the	the	DT
9935	260	16	stove	stove	NN
9935	260	17	without	without	IN
9935	260	18	the	the	DT
9935	260	19	use	use	NN
9935	260	20	of	of	IN
9935	260	21	fat	fat	NN
9935	260	22	.	.	.
9935	261	1	In	in	IN
9935	261	2	this	this	DT
9935	261	3	process	process	NN
9935	261	4	the	the	DT
9935	261	5	surfaces	surface	NNS
9935	261	6	of	of	IN
9935	261	7	the	the	DT
9935	261	8	steak	steak	NN
9935	261	9	,	,	,
9935	261	10	chop	chop	NNP
9935	261	11	,	,	,
9935	261	12	or	or	CC
9935	261	13	whatever	whatever	WDT
9935	261	14	the	the	DT
9935	261	15	food	food	NN
9935	261	16	may	may	MD
9935	261	17	be	be	VB
9935	261	18	,	,	,
9935	261	19	are	be	VBP
9935	261	20	quickly	quickly	RB
9935	261	21	seared	sear	VBN
9935	261	22	,	,	,
9935	261	23	after	after	IN
9935	261	24	which	which	WDT
9935	261	25	the	the	DT
9935	261	26	article	article	NN
9935	261	27	is	be	VBZ
9935	261	28	turned	turn	VBN
9935	261	29	frequently	frequently	RB
9935	261	30	and	and	CC
9935	261	31	cooked	cook	VBN
9935	261	32	more	more	RBR
9935	261	33	slowly	slowly	RB
9935	261	34	until	until	IN
9935	261	35	done	do	VBN
9935	261	36	.	.	.
9935	262	1	The	the	DT
9935	262	2	object	object	NN
9935	262	3	of	of	IN
9935	262	4	pan	pan	NNP
9935	262	5	broiling	broiling	NN
9935	262	6	is	be	VBZ
9935	262	7	the	the	DT
9935	262	8	same	same	JJ
9935	262	9	as	as	IN
9935	262	10	that	that	DT
9935	262	11	of	of	IN
9935	262	12	broiling	broiling	NN
9935	262	13	,	,	,
9935	262	14	and	and	CC
9935	262	15	it	-PRON-	PRP
9935	262	16	is	be	VBZ
9935	262	17	resorted	resort	VBN
9935	262	18	to	to	IN
9935	262	19	,	,	,
9935	262	20	as	as	IN
9935	262	21	a	a	DT
9935	262	22	rule	rule	NN
9935	262	23	,	,	,
9935	262	24	when	when	WRB
9935	262	25	the	the	DT
9935	262	26	fire	fire	NN
9935	262	27	is	be	VBZ
9935	262	28	not	not	RB
9935	262	29	in	in	IN
9935	262	30	the	the	DT
9935	262	31	right	right	JJ
9935	262	32	condition	condition	NN
9935	262	33	for	for	IN
9935	262	34	broiling	broil	VBG
9935	262	35	.	.	.
9935	263	1	31	31	CD
9935	263	2	.	.	.
9935	264	1	ROASTING.--Originally	roasting.--originally	RB
9935	264	2	,	,	,
9935	264	3	the	the	DT
9935	264	4	term	term	NN
9935	264	5	_	_	NNP
9935	264	6	to	to	TO
9935	264	7	roast	roast	VB
9935	264	8	_	_	NNP
9935	264	9	meant	mean	VBD
9935	264	10	to	to	TO
9935	264	11	cook	cook	VB
9935	264	12	before	before	IN
9935	264	13	a	a	DT
9935	264	14	fire	fire	NN
9935	264	15	,	,	,
9935	264	16	because	because	IN
9935	264	17	,	,	,
9935	264	18	before	before	IN
9935	264	19	the	the	DT
9935	264	20	time	time	NN
9935	264	21	of	of	IN
9935	264	22	stoves	stove	NNS
9935	264	23	,	,	,
9935	264	24	practically	practically	RB
9935	264	25	all	all	DT
9935	264	26	food	food	NN
9935	264	27	was	be	VBD
9935	264	28	cooked	cook	VBN
9935	264	29	in	in	IN
9935	264	30	the	the	DT
9935	264	31	fireplace	fireplace	NN
9935	264	32	.	.	.
9935	265	1	Food	food	NN
9935	265	2	that	that	WDT
9935	265	3	was	be	VBD
9935	265	4	to	to	TO
9935	265	5	be	be	VB
9935	265	6	roasted	roast	VBN
9935	265	7	was	be	VBD
9935	265	8	placed	place	VBN
9935	265	9	before	before	IN
9935	265	10	the	the	DT
9935	265	11	fire	fire	NN
9935	265	12	in	in	IN
9935	265	13	a	a	DT
9935	265	14	device	device	NN
9935	265	15	that	that	WDT
9935	265	16	reflected	reflect	VBD
9935	265	17	heat	heat	NN
9935	265	18	,	,	,
9935	265	19	this	this	DT
9935	265	20	device	device	NN
9935	265	21	being	be	VBG
9935	265	22	open	open	JJ
9935	265	23	on	on	IN
9935	265	24	the	the	DT
9935	265	25	side	side	NN
9935	265	26	toward	toward	IN
9935	265	27	the	the	DT
9935	265	28	fire	fire	NN
9935	265	29	and	and	CC
9935	265	30	closed	close	VBD
9935	265	31	on	on	IN
9935	265	32	that	that	DT
9935	265	33	toward	toward	IN
9935	265	34	the	the	DT
9935	265	35	room	room	NN
9935	265	36	.	.	.
9935	266	1	The	the	DT
9935	266	2	roast	roast	NN
9935	266	3	was	be	VBD
9935	266	4	suspended	suspend	VBN
9935	266	5	in	in	IN
9935	266	6	this	this	DT
9935	266	7	device	device	NN
9935	266	8	,	,	,
9935	266	9	slowly	slowly	RB
9935	266	10	turned	turn	VBD
9935	266	11	,	,	,
9935	266	12	and	and	CC
9935	266	13	thus	thus	RB
9935	266	14	cooked	cook	VBN
9935	266	15	by	by	IN
9935	266	16	radiant	radiant	JJ
9935	266	17	heat	heat	NN
9935	266	18	--	--	:
9935	266	19	that	that	RB
9935	266	20	is	is	RB
9935	266	21	,	,	,
9935	266	22	heat	heat	NN
9935	266	23	given	give	VBN
9935	266	24	off	off	RP
9935	266	25	in	in	IN
9935	266	26	the	the	DT
9935	266	27	form	form	NN
9935	266	28	of	of	IN
9935	266	29	direct	direct	JJ
9935	266	30	rays	ray	NNS
9935	266	31	--	--	:
9935	266	32	the	the	DT
9935	266	33	principle	principle	NN
9935	266	34	being	be	VBG
9935	266	35	the	the	DT
9935	266	36	same	same	JJ
9935	266	37	as	as	IN
9935	266	38	that	that	DT
9935	266	39	of	of	IN
9935	266	40	broiling	broiling	NN
9935	266	41	,	,	,
9935	266	42	but	but	CC
9935	266	43	the	the	DT
9935	266	44	application	application	NN
9935	266	45	different	different	JJ
9935	266	46	.	.	.
9935	267	1	Nowadays	nowadays	RB
9935	267	2	,	,	,
9935	267	3	the	the	DT
9935	267	4	term	term	NN
9935	267	5	_	_	NNP
9935	267	6	roasting	roast	VBG
9935	267	7	_	_	NNP
9935	267	8	is	be	VBZ
9935	267	9	almost	almost	RB
9935	267	10	universally	universally	RB
9935	267	11	applied	apply	VBN
9935	267	12	to	to	IN
9935	267	13	the	the	DT
9935	267	14	action	action	NN
9935	267	15	of	of	IN
9935	267	16	both	both	DT
9935	267	17	hot	hot	JJ
9935	267	18	air	air	NN
9935	267	19	and	and	CC
9935	267	20	radiant	radiant	JJ
9935	267	21	heat	heat	NN
9935	267	22	.	.	.
9935	268	1	However	however	RB
9935	268	2	,	,	,
9935	268	3	much	much	JJ
9935	268	4	of	of	IN
9935	268	5	what	what	WP
9935	268	6	is	be	VBZ
9935	268	7	called	call	VBN
9935	268	8	roasting	roast	VBG
9935	268	9	is	be	VBZ
9935	268	10	in	in	IN
9935	268	11	reality	reality	NN
9935	268	12	baking	baking	NN
9935	268	13	.	.	.
9935	269	1	Foods	food	NNS
9935	269	2	cooked	cook	VBN
9935	269	3	in	in	IN
9935	269	4	the	the	DT
9935	269	5	oven	oven	NN
9935	269	6	of	of	IN
9935	269	7	an	an	DT
9935	269	8	ordinary	ordinary	JJ
9935	269	9	coal	coal	NN
9935	269	10	or	or	CC
9935	269	11	gas	gas	NN
9935	269	12	range	range	NN
9935	269	13	are	be	VBP
9935	269	14	really	really	RB
9935	269	15	baked	baked	JJ
9935	269	16	,	,	,
9935	269	17	although	although	IN
9935	269	18	they	-PRON-	PRP
9935	269	19	are	be	VBP
9935	269	20	said	say	VBN
9935	269	21	to	to	TO
9935	269	22	be	be	VB
9935	269	23	roasted	roast	VBN
9935	269	24	,	,	,
9935	269	25	and	and	CC
9935	269	26	a	a	DT
9935	269	27	covered	cover	VBN
9935	269	28	roasting	roast	VBG
9935	269	29	pan	pan	NN
9935	269	30	is	be	VBZ
9935	269	31	a	a	DT
9935	269	32	misnomer	misnomer	NN
9935	269	33	.	.	.
9935	270	1	Food	food	NN
9935	270	2	must	must	MD
9935	270	3	be	be	VB
9935	270	4	exposed	expose	VBN
9935	270	5	to	to	IN
9935	270	6	the	the	DT
9935	270	7	air	air	NN
9935	270	8	in	in	IN
9935	270	9	the	the	DT
9935	270	10	process	process	NN
9935	270	11	of	of	IN
9935	270	12	cooking	cooking	NN
9935	270	13	if	if	IN
9935	270	14	it	-PRON-	PRP
9935	270	15	is	be	VBZ
9935	270	16	to	to	TO
9935	270	17	be	be	VB
9935	270	18	roasted	roast	VBN
9935	270	19	in	in	IN
9935	270	20	the	the	DT
9935	270	21	true	true	JJ
9935	270	22	sense	sense	NN
9935	270	23	.	.	.
9935	271	1	It	-PRON-	PRP
9935	271	2	may	may	MD
9935	271	3	be	be	VB
9935	271	4	well	well	JJ
9935	271	5	to	to	TO
9935	271	6	note	note	VB
9935	271	7	that	that	IN
9935	271	8	successful	successful	JJ
9935	271	9	roasting	roasting	NN
9935	271	10	or	or	CC
9935	271	11	broiling	broiling	NN
9935	271	12	depends	depend	VBZ
9935	271	13	more	more	JJR
9935	271	14	on	on	IN
9935	271	15	the	the	DT
9935	271	16	shape	shape	NN
9935	271	17	of	of	IN
9935	271	18	the	the	DT
9935	271	19	article	article	NN
9935	271	20	to	to	TO
9935	271	21	be	be	VB
9935	271	22	roasted	roast	VBN
9935	271	23	or	or	CC
9935	271	24	broiled	broil	VBN
9935	271	25	than	than	IN
9935	271	26	on	on	IN
9935	271	27	its	-PRON-	PRP$
9935	271	28	weight	weight	NN
9935	271	29	.	.	.
9935	272	1	For	for	IN
9935	272	2	this	this	DT
9935	272	3	reason	reason	NN
9935	272	4	,	,	,
9935	272	5	thick	thick	JJ
9935	272	6	,	,	,
9935	272	7	compact	compact	JJ
9935	272	8	cuts	cut	NNS
9935	272	9	of	of	IN
9935	272	10	meat	meat	NN
9935	272	11	are	be	VBP
9935	272	12	usually	usually	RB
9935	272	13	selected	select	VBN
9935	272	14	for	for	IN
9935	272	15	roasting	roast	VBG
9935	272	16	and	and	CC
9935	272	17	thin	thin	JJ
9935	272	18	cuts	cut	NNS
9935	272	19	for	for	IN
9935	272	20	broiling	broil	VBG
9935	272	21	.	.	.
9935	273	1	Good	good	JJ
9935	273	2	results	result	NNS
9935	273	3	also	also	RB
9935	273	4	depend	depend	VBP
9935	273	5	very	very	RB
9935	273	6	much	much	RB
9935	273	7	on	on	IN
9935	273	8	the	the	DT
9935	273	9	pan	pan	NN
9935	273	10	selected	select	VBN
9935	273	11	for	for	IN
9935	273	12	the	the	DT
9935	273	13	roasting	roasting	NN
9935	273	14	process	process	NN
9935	273	15	.	.	.
9935	274	1	One	one	CD
9935	274	2	of	of	IN
9935	274	3	the	the	DT
9935	274	4	great	great	JJ
9935	274	5	aims	aim	NNS
9935	274	6	in	in	IN
9935	274	7	cooking	cooking	NN
9935	274	8	should	should	MD
9935	274	9	be	be	VB
9935	274	10	to	to	TO
9935	274	11	save	save	VB
9935	274	12	or	or	CC
9935	274	13	conserve	conserve	VB
9935	274	14	all	all	PDT
9935	274	15	the	the	DT
9935	274	16	food	food	NN
9935	274	17	possible	possible	JJ
9935	274	18	;	;	:
9935	274	19	that	that	RB
9935	274	20	is	is	RB
9935	274	21	,	,	,
9935	274	22	if	if	IN
9935	274	23	by	by	IN
9935	274	24	one	one	CD
9935	274	25	process	process	NN
9935	274	26	less	less	JJR
9935	274	27	waste	waste	NN
9935	274	28	in	in	IN
9935	274	29	cooking	cooking	NN
9935	274	30	results	result	NNS
9935	274	31	,	,	,
9935	274	32	it	-PRON-	PRP
9935	274	33	should	should	MD
9935	274	34	be	be	VB
9935	274	35	chosen	choose	VBN
9935	274	36	rather	rather	RB
9935	274	37	than	than	IN
9935	274	38	one	one	NN
9935	274	39	that	that	WDT
9935	274	40	will	will	MD
9935	274	41	result	result	VB
9935	274	42	in	in	IN
9935	274	43	loss	loss	NN
9935	274	44	at	at	IN
9935	274	45	the	the	DT
9935	274	46	end	end	NN
9935	274	47	of	of	IN
9935	274	48	the	the	DT
9935	274	49	cooking	cooking	NN
9935	274	50	process	process	NN
9935	274	51	.	.	.
9935	275	1	32	32	CD
9935	275	2	.	.	.
9935	276	1	BAKING.--By	BAKING.--By	NNP
9935	276	2	baking	baking	NNP
9935	276	3	is	be	VBZ
9935	276	4	meant	mean	VBN
9935	276	5	cooking	cook	VBG
9935	276	6	in	in	IN
9935	276	7	a	a	DT
9935	276	8	heated	heated	JJ
9935	276	9	oven	oven	NN
9935	276	10	at	at	IN
9935	276	11	temperatures	temperature	NNS
9935	276	12	ranging	range	VBG
9935	276	13	from	from	IN
9935	276	14	300	300	CD
9935	276	15	to	to	TO
9935	276	16	500	500	CD
9935	276	17	degrees	degree	NNS
9935	276	18	Fahrenheit	Fahrenheit	NNP
9935	276	19	.	.	.
9935	277	1	As	as	IN
9935	277	2	the	the	DT
9935	277	3	term	term	NN
9935	277	4	baking	baking	NN
9935	277	5	is	be	VBZ
9935	277	6	frequently	frequently	RB
9935	277	7	used	use	VBN
9935	277	8	in	in	IN
9935	277	9	a	a	DT
9935	277	10	wrong	wrong	JJ
9935	277	11	sense	sense	NN
9935	277	12	,	,	,
9935	277	13	the	the	DT
9935	277	14	actual	actual	JJ
9935	277	15	conditions	condition	NNS
9935	277	16	of	of	IN
9935	277	17	the	the	DT
9935	277	18	process	process	NN
9935	277	19	should	should	MD
9935	277	20	be	be	VB
9935	277	21	thoroughly	thoroughly	RB
9935	277	22	understood	understand	VBN
9935	277	23	.	.	.
9935	278	1	In	in	IN
9935	278	2	both	both	DT
9935	278	3	broiling	broiling	NN
9935	278	4	and	and	CC
9935	278	5	the	the	DT
9935	278	6	original	original	JJ
9935	278	7	method	method	NN
9935	278	8	of	of	IN
9935	278	9	roasting	roasting	NN
9935	278	10	,	,	,
9935	278	11	the	the	DT
9935	278	12	heat	heat	NN
9935	278	13	is	be	VBZ
9935	278	14	applied	apply	VBN
9935	278	15	directly	directly	RB
9935	278	16	;	;	:
9935	278	17	that	that	RB
9935	278	18	is	is	RB
9935	278	19	,	,	,
9935	278	20	the	the	DT
9935	278	21	food	food	NN
9935	278	22	is	be	VBZ
9935	278	23	exposed	expose	VBN
9935	278	24	directly	directly	RB
9935	278	25	to	to	IN
9935	278	26	the	the	DT
9935	278	27	source	source	NN
9935	278	28	of	of	IN
9935	278	29	heat	heat	NN
9935	278	30	.	.	.
9935	279	1	Actual	actual	JJ
9935	279	2	baking	baking	NN
9935	279	3	differs	differ	VBZ
9935	279	4	from	from	IN
9935	279	5	these	these	DT
9935	279	6	processes	process	NNS
9935	279	7	in	in	IN
9935	279	8	that	that	IN
9935	279	9	it	-PRON-	PRP
9935	279	10	is	be	VBZ
9935	279	11	done	do	VBN
9935	279	12	in	in	IN
9935	279	13	a	a	DT
9935	279	14	closed	close	VBN
9935	279	15	oven	oven	NN
9935	279	16	or	or	CC
9935	279	17	by	by	IN
9935	279	18	means	mean	NNS
9935	279	19	of	of	IN
9935	279	20	heated	heated	JJ
9935	279	21	air	air	NN
9935	279	22	.	.	.
9935	280	1	Starchy	starchy	JJ
9935	280	2	foods	food	NNS
9935	280	3	,	,	,
9935	280	4	such	such	JJ
9935	280	5	as	as	IN
9935	280	6	bread	bread	NN
9935	280	7	,	,	,
9935	280	8	cakes	cake	NNS
9935	280	9	,	,	,
9935	280	10	and	and	CC
9935	280	11	pastry	pastry	NN
9935	280	12	,	,	,
9935	280	13	are	be	VBP
9935	280	14	nearly	nearly	RB
9935	280	15	always	always	RB
9935	280	16	baked	baked	JJ
9935	280	17	,	,	,
9935	280	18	and	and	CC
9935	280	19	gradually	gradually	RB
9935	280	20	other	other	JJ
9935	280	21	foods	food	NNS
9935	280	22	,	,	,
9935	280	23	such	such	JJ
9935	280	24	as	as	IN
9935	280	25	meats	meat	NNS
9935	280	26	,	,	,
9935	280	27	fish	fish	NNS
9935	280	28	,	,	,
9935	280	29	and	and	CC
9935	280	30	vegetables	vegetable	NNS
9935	280	31	are	be	VBP
9935	280	32	being	be	VBG
9935	280	33	subjected	subject	VBN
9935	280	34	to	to	IN
9935	280	35	this	this	DT
9935	280	36	method	method	NN
9935	280	37	of	of	IN
9935	280	38	cooking	cooking	NN
9935	280	39	.	.	.
9935	281	1	In	in	IN
9935	281	2	fact	fact	NN
9935	281	3	,	,	,
9935	281	4	persons	person	NNS
9935	281	5	who	who	WP
9935	281	6	are	be	VBP
9935	281	7	skilled	skilled	JJ
9935	281	8	in	in	IN
9935	281	9	cooking	cooking	NN
9935	281	10	use	use	VB
9935	281	11	the	the	DT
9935	281	12	oven	oven	NN
9935	281	13	more	more	RBR
9935	281	14	and	and	CC
9935	281	15	more	more	RBR
9935	281	16	for	for	IN
9935	281	17	things	thing	NNS
9935	281	18	that	that	WDT
9935	281	19	they	-PRON-	PRP
9935	281	20	formerly	formerly	RB
9935	281	21	thought	think	VBD
9935	281	22	had	have	VBD
9935	281	23	to	to	TO
9935	281	24	be	be	VB
9935	281	25	cooked	cook	VBN
9935	281	26	in	in	IN
9935	281	27	other	other	JJ
9935	281	28	ways	way	NNS
9935	281	29	.	.	.
9935	282	1	But	but	CC
9935	282	2	the	the	DT
9935	282	3	name	name	NN
9935	282	4	that	that	WDT
9935	282	5	is	be	VBZ
9935	282	6	applied	apply	VBN
9935	282	7	to	to	IN
9935	282	8	the	the	DT
9935	282	9	process	process	NN
9935	282	10	depends	depend	VBZ
9935	282	11	somewhat	somewhat	RB
9935	282	12	on	on	IN
9935	282	13	custom	custom	NN
9935	282	14	,	,	,
9935	282	15	for	for	IN
9935	282	16	while	while	IN
9935	282	17	meat	meat	NN
9935	282	18	that	that	WDT
9935	282	19	is	be	VBZ
9935	282	20	cooked	cook	VBN
9935	282	21	in	in	IN
9935	282	22	the	the	DT
9935	282	23	oven	oven	NN
9935	282	24	is	be	VBZ
9935	282	25	really	really	RB
9935	282	26	baked	baked	JJ
9935	282	27	,	,	,
9935	282	28	it	-PRON-	PRP
9935	282	29	is	be	VBZ
9935	282	30	usually	usually	RB
9935	282	31	termed	term	VBN
9935	282	32	roasted	roasted	JJ
9935	282	33	meat	meat	NN
9935	282	34	.	.	.
9935	283	1	It	-PRON-	PRP
9935	283	2	seems	seem	VBZ
9935	283	3	strange	strange	JJ
9935	283	4	,	,	,
9935	283	5	but	but	CC
9935	283	6	it	-PRON-	PRP
9935	283	7	is	be	VBZ
9935	283	8	nevertheless	nevertheless	RB
9935	283	9	true	true	JJ
9935	283	10	,	,	,
9935	283	11	that	that	IN
9935	283	12	ham	ham	NN
9935	283	13	cooked	cook	VBN
9935	283	14	in	in	IN
9935	283	15	the	the	DT
9935	283	16	oven	oven	NN
9935	283	17	has	have	VBZ
9935	283	18	always	always	RB
9935	283	19	been	be	VBN
9935	283	20	termed	term	VBN
9935	283	21	baked	baked	JJ
9935	283	22	,	,	,
9935	283	23	while	while	IN
9935	283	24	turkey	turkey	NNP
9935	283	25	cooked	cook	VBD
9935	283	26	in	in	IN
9935	283	27	exactly	exactly	RB
9935	283	28	the	the	DT
9935	283	29	same	same	JJ
9935	283	30	way	way	NN
9935	283	31	is	be	VBZ
9935	283	32	said	say	VBN
9935	283	33	to	to	TO
9935	283	34	be	be	VB
9935	283	35	roasted	roast	VBN
9935	283	36	.	.	.
9935	284	1	COOKING	cooking	NN
9935	284	2	WITH	with	IN
9935	284	3	MOIST	MOIST	NNP
9935	284	4	HEAT	HEAT	NNP
9935	284	5	33	33	CD
9935	284	6	.	.	.
9935	285	1	The	the	DT
9935	285	2	methods	method	NNS
9935	285	3	of	of	IN
9935	285	4	cooking	cooking	NN
9935	285	5	with	with	IN
9935	285	6	moist	moist	JJ
9935	285	7	heat	heat	NNP
9935	285	8	,	,	,
9935	285	9	that	that	RB
9935	285	10	is	is	RB
9935	285	11	,	,	,
9935	285	12	through	through	IN
9935	285	13	the	the	DT
9935	285	14	medium	medium	NN
9935	285	15	of	of	IN
9935	285	16	water	water	NN
9935	285	17	,	,	,
9935	285	18	are	be	VBP
9935	285	19	boiling	boil	VBG
9935	285	20	,	,	,
9935	285	21	simmering	simmer	VBG
9935	285	22	,	,	,
9935	285	23	steaming	steaming	NN
9935	285	24	,	,	,
9935	285	25	dry	dry	JJ
9935	285	26	steaming	steaming	NN
9935	285	27	,	,	,
9935	285	28	and	and	CC
9935	285	29	braizing	braize	VBG
9935	285	30	.	.	.
9935	286	1	In	in	IN
9935	286	2	every	every	DT
9935	286	3	one	one	CD
9935	286	4	of	of	IN
9935	286	5	these	these	DT
9935	286	6	processes	process	NNS
9935	286	7	,	,	,
9935	286	8	the	the	DT
9935	286	9	effect	effect	NN
9935	286	10	of	of	IN
9935	286	11	moist	moist	JJ
9935	286	12	heat	heat	NN
9935	286	13	on	on	IN
9935	286	14	food	food	NN
9935	286	15	is	be	VBZ
9935	286	16	entirely	entirely	RB
9935	286	17	different	different	JJ
9935	286	18	from	from	IN
9935	286	19	that	that	DT
9935	286	20	of	of	IN
9935	286	21	dry	dry	JJ
9935	286	22	heat	heat	NN
9935	286	23	.	.	.
9935	287	1	However	however	RB
9935	287	2	,	,	,
9935	287	3	the	the	DT
9935	287	4	method	method	NN
9935	287	5	to	to	TO
9935	287	6	be	be	VB
9935	287	7	selected	select	VBN
9935	287	8	depends	depend	VBZ
9935	287	9	to	to	IN
9935	287	10	a	a	DT
9935	287	11	great	great	JJ
9935	287	12	extent	extent	NN
9935	287	13	on	on	IN
9935	287	14	the	the	DT
9935	287	15	amount	amount	NN
9935	287	16	of	of	IN
9935	287	17	water	water	NN
9935	287	18	that	that	WDT
9935	287	19	the	the	DT
9935	287	20	food	food	NN
9935	287	21	contains	contain	VBZ
9935	287	22	.	.	.
9935	288	1	To	to	IN
9935	288	2	some	some	DT
9935	288	3	foods	food	NNS
9935	288	4	much	much	JJ
9935	288	5	water	water	NN
9935	288	6	must	must	MD
9935	288	7	be	be	VB
9935	288	8	added	add	VBN
9935	288	9	in	in	IN
9935	288	10	the	the	DT
9935	288	11	cooking	cooking	NN
9935	288	12	process	process	NN
9935	288	13	;	;	:
9935	288	14	to	to	IN
9935	288	15	others	other	NNS
9935	288	16	,	,	,
9935	288	17	only	only	RB
9935	288	18	a	a	DT
9935	288	19	little	little	JJ
9935	288	20	or	or	CC
9935	288	21	none	none	NN
9935	288	22	at	at	RB
9935	288	23	all	all	RB
9935	288	24	.	.	.
9935	289	1	If	if	IN
9935	289	2	food	food	NN
9935	289	3	is	be	VBZ
9935	289	4	not	not	RB
9935	289	5	placed	place	VBN
9935	289	6	directly	directly	RB
9935	289	7	in	in	IN
9935	289	8	large	large	JJ
9935	289	9	or	or	CC
9935	289	10	small	small	JJ
9935	289	11	quantities	quantity	NNS
9935	289	12	of	of	IN
9935	289	13	water	water	NN
9935	289	14	,	,	,
9935	289	15	it	-PRON-	PRP
9935	289	16	is	be	VBZ
9935	289	17	cooked	cook	VBN
9935	289	18	by	by	IN
9935	289	19	contact	contact	NN
9935	289	20	with	with	IN
9935	289	21	steam	steam	NN
9935	289	22	or	or	CC
9935	289	23	in	in	IN
9935	289	24	a	a	DT
9935	289	25	utensil	utensil	JJ
9935	289	26	that	that	WDT
9935	289	27	is	be	VBZ
9935	289	28	heated	heat	VBN
9935	289	29	by	by	IN
9935	289	30	being	be	VBG
9935	289	31	placed	place	VBN
9935	289	32	in	in	IN
9935	289	33	another	another	DT
9935	289	34	containing	contain	VBG
9935	289	35	boiling	boiling	NN
9935	289	36	water	water	NN
9935	289	37	,	,	,
9935	289	38	as	as	IN
9935	289	39	,	,	,
9935	289	40	for	for	IN
9935	289	41	example	example	NN
9935	289	42	,	,	,
9935	289	43	a	a	DT
9935	289	44	double	double	JJ
9935	289	45	boiler	boiler	NN
9935	289	46	.	.	.
9935	290	1	As	as	IN
9935	290	2	water	water	NN
9935	290	3	is	be	VBZ
9935	290	4	such	such	PDT
9935	290	5	an	an	DT
9935	290	6	important	important	JJ
9935	290	7	factor	factor	NN
9935	290	8	in	in	IN
9935	290	9	cooking	cooking	NN
9935	290	10	with	with	IN
9935	290	11	moist	moist	JJ
9935	290	12	heat	heat	NN
9935	290	13	,	,	,
9935	290	14	something	something	NN
9935	290	15	concerning	concern	VBG
9935	290	16	its	-PRON-	PRP$
9935	290	17	nature	nature	NN
9935	290	18	and	and	CC
9935	290	19	use	use	NN
9935	290	20	should	should	MD
9935	290	21	be	be	VB
9935	290	22	understood	understand	VBN
9935	290	23	.	.	.
9935	291	1	Therefore	therefore	RB
9935	291	2	,	,	,
9935	291	3	before	before	IN
9935	291	4	considering	consider	VBG
9935	291	5	the	the	DT
9935	291	6	moist	moist	JJ
9935	291	7	-	-	HYPH
9935	291	8	heat	heat	NN
9935	291	9	cooking	cooking	NN
9935	291	10	processes	process	NNS
9935	291	11	in	in	IN
9935	291	12	detail	detail	NN
9935	291	13	,	,	,
9935	291	14	the	the	DT
9935	291	15	function	function	NN
9935	291	16	of	of	IN
9935	291	17	water	water	NN
9935	291	18	in	in	IN
9935	291	19	the	the	DT
9935	291	20	body	body	NN
9935	291	21	and	and	CC
9935	291	22	in	in	IN
9935	291	23	cooking	cooking	NN
9935	291	24	and	and	CC
9935	291	25	also	also	RB
9935	291	26	the	the	DT
9935	291	27	kinds	kind	NNS
9935	291	28	of	of	IN
9935	291	29	water	water	NN
9935	291	30	are	be	VBP
9935	291	31	discussed	discuss	VBN
9935	291	32	.	.	.
9935	292	1	34	34	CD
9935	292	2	.	.	.
9935	293	1	FUNCTION	function	NN
9935	293	2	OF	of	IN
9935	293	3	WATER	water	NN
9935	293	4	IN	in	IN
9935	293	5	THE	the	DT
9935	293	6	BODY.--Water	body.--water	NN
9935	293	7	supplies	supply	NNS
9935	293	8	no	no	DT
9935	293	9	energy	energy	NN
9935	293	10	to	to	IN
9935	293	11	the	the	DT
9935	293	12	body	body	NN
9935	293	13	,	,	,
9935	293	14	but	but	CC
9935	293	15	it	-PRON-	PRP
9935	293	16	plays	play	VBZ
9935	293	17	a	a	DT
9935	293	18	very	very	RB
9935	293	19	important	important	JJ
9935	293	20	part	part	NN
9935	293	21	in	in	IN
9935	293	22	nutrition	nutrition	NN
9935	293	23	.	.	.
9935	294	1	In	in	IN
9935	294	2	fact	fact	NN
9935	294	3	,	,	,
9935	294	4	its	-PRON-	PRP$
9935	294	5	particular	particular	JJ
9935	294	6	function	function	NN
9935	294	7	in	in	IN
9935	294	8	the	the	DT
9935	294	9	body	body	NN
9935	294	10	is	be	VBZ
9935	294	11	to	to	TO
9935	294	12	act	act	VB
9935	294	13	as	as	IN
9935	294	14	a	a	DT
9935	294	15	solvent	solvent	NN
9935	294	16	and	and	CC
9935	294	17	a	a	DT
9935	294	18	carrier	carrier	NN
9935	294	19	of	of	IN
9935	294	20	nutritive	nutritive	JJ
9935	294	21	material	material	NN
9935	294	22	and	and	CC
9935	294	23	waste	waste	NN
9935	294	24	.	.	.
9935	295	1	In	in	IN
9935	295	2	doing	do	VBG
9935	295	3	this	this	DT
9935	295	4	work	work	NN
9935	295	5	,	,	,
9935	295	6	it	-PRON-	PRP
9935	295	7	keeps	keep	VBZ
9935	295	8	the	the	DT
9935	295	9	liquids	liquid	NNS
9935	295	10	of	of	IN
9935	295	11	the	the	DT
9935	295	12	body	body	NN
9935	295	13	properly	properly	RB
9935	295	14	diluted	dilute	VBN
9935	295	15	,	,	,
9935	295	16	increases	increase	VBZ
9935	295	17	the	the	DT
9935	295	18	flow	flow	NN
9935	295	19	of	of	IN
9935	295	20	the	the	DT
9935	295	21	digestive	digestive	JJ
9935	295	22	juices	juice	NNS
9935	295	23	,	,	,
9935	295	24	and	and	CC
9935	295	25	helps	help	VBZ
9935	295	26	to	to	TO
9935	295	27	carry	carry	VB
9935	295	28	off	off	RP
9935	295	29	waste	waste	NN
9935	295	30	material	material	NN
9935	295	31	.	.	.
9935	296	1	However	however	RB
9935	296	2	,	,	,
9935	296	3	its	-PRON-	PRP$
9935	296	4	ability	ability	NN
9935	296	5	to	to	TO
9935	296	6	perform	perform	VB
9935	296	7	these	these	DT
9935	296	8	necessary	necessary	JJ
9935	296	9	functions	function	NNS
9935	296	10	in	in	IN
9935	296	11	the	the	DT
9935	296	12	right	right	JJ
9935	296	13	way	way	NN
9935	296	14	depends	depend	VBZ
9935	296	15	on	on	IN
9935	296	16	its	-PRON-	PRP$
9935	296	17	quality	quality	NN
9935	296	18	and	and	CC
9935	296	19	its	-PRON-	PRP$
9935	296	20	safety	safety	NN
9935	296	21	.	.	.
9935	297	1	35	35	CD
9935	297	2	.	.	.
9935	298	1	KINDS	kind	NNS
9935	298	2	OF	of	IN
9935	298	3	WATER.--Water	WATER.--Water	NNP
9935	298	4	is	be	VBZ
9935	298	5	either	either	CC
9935	298	6	hard	hard	JJ
9935	298	7	or	or	CC
9935	298	8	soft	soft	JJ
9935	298	9	.	.	.
9935	299	1	As	as	IN
9935	299	2	it	-PRON-	PRP
9935	299	3	falls	fall	VBZ
9935	299	4	from	from	IN
9935	299	5	the	the	DT
9935	299	6	clouds	cloud	NNS
9935	299	7	,	,	,
9935	299	8	it	-PRON-	PRP
9935	299	9	is	be	VBZ
9935	299	10	pure	pure	JJ
9935	299	11	and	and	CC
9935	299	12	soft	soft	JJ
9935	299	13	until	until	IN
9935	299	14	it	-PRON-	PRP
9935	299	15	comes	come	VBZ
9935	299	16	in	in	IN
9935	299	17	contact	contact	NN
9935	299	18	with	with	IN
9935	299	19	gases	gas	NNS
9935	299	20	and	and	CC
9935	299	21	solids	solid	NNS
9935	299	22	,	,	,
9935	299	23	which	which	WDT
9935	299	24	are	be	VBP
9935	299	25	dissolved	dissolve	VBN
9935	299	26	by	by	IN
9935	299	27	it	-PRON-	PRP
9935	299	28	and	and	CC
9935	299	29	change	change	VB
9935	299	30	its	-PRON-	PRP$
9935	299	31	character	character	NN
9935	299	32	.	.	.
9935	300	1	It	-PRON-	PRP
9935	300	2	is	be	VBZ
9935	300	3	definitely	definitely	RB
9935	300	4	known	know	VBN
9935	300	5	that	that	IN
9935	300	6	the	the	DT
9935	300	7	last	last	JJ
9935	300	8	of	of	IN
9935	300	9	the	the	DT
9935	300	10	water	water	NN
9935	300	11	that	that	WDT
9935	300	12	falls	fall	VBZ
9935	300	13	in	in	IN
9935	300	14	a	a	DT
9935	300	15	shower	shower	NN
9935	300	16	is	be	VBZ
9935	300	17	much	much	RB
9935	300	18	better	well	JJR
9935	300	19	than	than	IN
9935	300	20	the	the	DT
9935	300	21	first	first	JJ
9935	300	22	,	,	,
9935	300	23	as	as	IN
9935	300	24	the	the	DT
9935	300	25	first	first	JJ
9935	300	26	cleanses	cleanse	NNS
9935	300	27	not	not	RB
9935	300	28	only	only	RB
9935	300	29	the	the	DT
9935	300	30	air	air	NN
9935	300	31	,	,	,
9935	300	32	but	but	CC
9935	300	33	the	the	DT
9935	300	34	roofs	roof	NNS
9935	300	35	and	and	CC
9935	300	36	other	other	JJ
9935	300	37	things	thing	NNS
9935	300	38	with	with	IN
9935	300	39	which	which	WDT
9935	300	40	it	-PRON-	PRP
9935	300	41	comes	come	VBZ
9935	300	42	in	in	IN
9935	300	43	contact	contact	NN
9935	300	44	.	.	.
9935	301	1	In	in	IN
9935	301	2	passing	pass	VBG
9935	301	3	through	through	IN
9935	301	4	certain	certain	JJ
9935	301	5	kinds	kind	NNS
9935	301	6	of	of	IN
9935	301	7	soil	soil	NN
9935	301	8	or	or	CC
9935	301	9	over	over	IN
9935	301	10	rocks	rock	NNS
9935	301	11	,	,	,
9935	301	12	water	water	NN
9935	301	13	dissolves	dissolve	NNS
9935	301	14	some	some	DT
9935	301	15	of	of	IN
9935	301	16	the	the	DT
9935	301	17	minerals	mineral	NNS
9935	301	18	that	that	WDT
9935	301	19	are	be	VBP
9935	301	20	contained	contain	VBN
9935	301	21	there	there	RB
9935	301	22	and	and	CC
9935	301	23	is	be	VBZ
9935	301	24	thus	thus	RB
9935	301	25	changed	change	VBN
9935	301	26	from	from	IN
9935	301	27	soft	soft	JJ
9935	301	28	to	to	IN
9935	301	29	hard	hard	JJ
9935	301	30	water	water	NN
9935	301	31	.	.	.
9935	302	1	If	if	IN
9935	302	2	sewage	sewage	NN
9935	302	3	drains	drain	VBZ
9935	302	4	into	into	IN
9935	302	5	a	a	DT
9935	302	6	well	well	NN
9935	302	7	or	or	CC
9935	302	8	water	water	NN
9935	302	9	supply	supply	NN
9935	302	10	,	,	,
9935	302	11	the	the	DT
9935	302	12	water	water	NN
9935	302	13	is	be	VBZ
9935	302	14	liable	liable	JJ
9935	302	15	to	to	TO
9935	302	16	contain	contain	VB
9935	302	17	bacteria	bacteria	NNS
9935	302	18	,	,	,
9935	302	19	which	which	WDT
9935	302	20	will	will	MD
9935	302	21	render	render	VB
9935	302	22	it	-PRON-	PRP
9935	302	23	unfit	unfit	JJ
9935	302	24	and	and	CC
9935	302	25	unsafe	unsafe	JJ
9935	302	26	for	for	IN
9935	302	27	drinking	drink	VBG
9935	302	28	until	until	IN
9935	302	29	it	-PRON-	PRP
9935	302	30	is	be	VBZ
9935	302	31	sterilized	sterilize	VBN
9935	302	32	by	by	IN
9935	302	33	boiling	boil	VBG
9935	302	34	.	.	.
9935	303	1	Besides	besides	IN
9935	303	2	rain	rain	NN
9935	303	3	water	water	NN
9935	303	4	and	and	CC
9935	303	5	distilled	distil	VBN
9935	303	6	water	water	NN
9935	303	7	,	,	,
9935	303	8	there	there	EX
9935	303	9	is	be	VBZ
9935	303	10	none	none	NN
9935	303	11	that	that	WDT
9935	303	12	is	be	VBZ
9935	303	13	entirely	entirely	RB
9935	303	14	soft	soft	JJ
9935	303	15	;	;	:
9935	303	16	all	all	DT
9935	303	17	other	other	JJ
9935	303	18	waters	water	NNS
9935	303	19	hold	hold	VBP
9935	303	20	certain	certain	JJ
9935	303	21	salts	salt	NNS
9935	303	22	in	in	IN
9935	303	23	solution	solution	NN
9935	303	24	to	to	IN
9935	303	25	a	a	DT
9935	303	26	greater	great	JJR
9935	303	27	or	or	CC
9935	303	28	less	less	JJR
9935	303	29	degree	degree	NN
9935	303	30	.	.	.
9935	304	1	The	the	DT
9935	304	2	quality	quality	NN
9935	304	3	of	of	IN
9935	304	4	hardness	hardness	NN
9935	304	5	,	,	,
9935	304	6	which	which	WDT
9935	304	7	is	be	VBZ
9935	304	8	present	present	JJ
9935	304	9	in	in	IN
9935	304	10	nearly	nearly	RB
9935	304	11	all	all	DT
9935	304	12	water	water	NN
9935	304	13	,	,	,
9935	304	14	is	be	VBZ
9935	304	15	either	either	CC
9935	304	16	temporary	temporary	JJ
9935	304	17	or	or	CC
9935	304	18	permanent	permanent	JJ
9935	304	19	.	.	.
9935	305	1	Water	water	NN
9935	305	2	is	be	VBZ
9935	305	3	temporarily	temporarily	RB
9935	305	4	hard	hard	JJ
9935	305	5	when	when	WRB
9935	305	6	it	-PRON-	PRP
9935	305	7	contains	contain	VBZ
9935	305	8	soluble	soluble	JJ
9935	305	9	lime	lime	NN
9935	305	10	,	,	,
9935	305	11	which	which	WDT
9935	305	12	is	be	VBZ
9935	305	13	precipitated	precipitate	VBN
9935	305	14	,	,	,
9935	305	15	that	that	RB
9935	305	16	is	is	RB
9935	305	17	,	,	,
9935	305	18	separated	separate	VBN
9935	305	19	from	from	IN
9935	305	20	it	-PRON-	PRP
9935	305	21	,	,	,
9935	305	22	upon	upon	IN
9935	305	23	boiling	boil	VBG
9935	305	24	.	.	.
9935	306	1	Every	every	DT
9935	306	2	housewife	housewife	NN
9935	306	3	who	who	WP
9935	306	4	uses	use	VBZ
9935	306	5	a	a	DT
9935	306	6	teakettle	teakettle	NN
9935	306	7	is	be	VBZ
9935	306	8	familiar	familiar	JJ
9935	306	9	with	with	IN
9935	306	10	this	this	DT
9935	306	11	condition	condition	NN
9935	306	12	.	.	.
9935	307	1	The	the	DT
9935	307	2	lime	lime	NN
9935	307	3	precipitated	precipitate	VBD
9935	307	4	day	day	NN
9935	307	5	after	after	IN
9935	307	6	day	day	NN
9935	307	7	clings	cling	NNS
9935	307	8	to	to	IN
9935	307	9	the	the	DT
9935	307	10	sides	side	NNS
9935	307	11	of	of	IN
9935	307	12	the	the	DT
9935	307	13	vessel	vessel	NN
9935	307	14	in	in	IN
9935	307	15	which	which	WDT
9935	307	16	the	the	DT
9935	307	17	water	water	NN
9935	307	18	is	be	VBZ
9935	307	19	boiled	boil	VBN
9935	307	20	,	,	,
9935	307	21	and	and	CC
9935	307	22	in	in	IN
9935	307	23	time	time	NN
9935	307	24	they	-PRON-	PRP
9935	307	25	become	become	VBP
9935	307	26	very	very	RB
9935	307	27	thickly	thickly	RB
9935	307	28	coated	coat	VBN
9935	307	29	.	.	.
9935	308	1	Permanent	permanent	JJ
9935	308	2	hardness	hardness	NN
9935	308	3	is	be	VBZ
9935	308	4	caused	cause	VBN
9935	308	5	by	by	IN
9935	308	6	other	other	JJ
9935	308	7	compounds	compound	NNS
9935	308	8	of	of	IN
9935	308	9	lime	lime	NN
9935	308	10	that	that	WDT
9935	308	11	are	be	VBP
9935	308	12	not	not	RB
9935	308	13	precipitated	precipitate	VBN
9935	308	14	by	by	IN
9935	308	15	boiling	boil	VBG
9935	308	16	the	the	DT
9935	308	17	water	water	NN
9935	308	18	.	.	.
9935	309	1	The	the	DT
9935	309	2	only	only	JJ
9935	309	3	way	way	NN
9935	309	4	in	in	IN
9935	309	5	which	which	WDT
9935	309	6	to	to	TO
9935	309	7	soften	soften	VB
9935	309	8	such	such	JJ
9935	309	9	water	water	NN
9935	309	10	is	be	VBZ
9935	309	11	to	to	TO
9935	309	12	add	add	VB
9935	309	13	to	to	IN
9935	309	14	it	-PRON-	PRP
9935	309	15	an	an	DT
9935	309	16	alkali	alkali	JJ
9935	309	17	,	,	,
9935	309	18	such	such	JJ
9935	309	19	as	as	IN
9935	309	20	borax	borax	NNS
9935	309	21	,	,	,
9935	309	22	washing	wash	VBG
9935	309	23	soda	soda	NN
9935	309	24	,	,	,
9935	309	25	or	or	CC
9935	309	26	bicarbonate	bicarbonate	NN
9935	309	27	of	of	IN
9935	309	28	soda	soda	NN
9935	309	29	.	.	.
9935	310	1	36	36	CD
9935	310	2	.	.	.
9935	311	1	USES	use	NNS
9935	311	2	OF	of	IN
9935	311	3	WATER	WATER	NNP
9935	311	4	IN	in	IN
9935	311	5	COOKING.--It	COOKING.--It	NNP
9935	311	6	is	be	VBZ
9935	311	7	the	the	DT
9935	311	8	solvent	solvent	NN
9935	311	9	,	,	,
9935	311	10	or	or	CC
9935	311	11	dissolving	dissolving	NN
9935	311	12	,	,	,
9935	311	13	power	power	NN
9935	311	14	of	of	IN
9935	311	15	water	water	NN
9935	311	16	that	that	WDT
9935	311	17	makes	make	VBZ
9935	311	18	this	this	DT
9935	311	19	liquid	liquid	NN
9935	311	20	valuable	valuable	JJ
9935	311	21	in	in	IN
9935	311	22	cooking	cooking	NN
9935	311	23	,	,	,
9935	311	24	but	but	CC
9935	311	25	of	of	IN
9935	311	26	the	the	DT
9935	311	27	two	two	CD
9935	311	28	kinds	kind	NNS
9935	311	29	,	,	,
9935	311	30	soft	soft	JJ
9935	311	31	water	water	NN
9935	311	32	is	be	VBZ
9935	311	33	preferable	preferable	JJ
9935	311	34	to	to	IN
9935	311	35	hard	hard	JJ
9935	311	36	,	,	,
9935	311	37	because	because	IN
9935	311	38	it	-PRON-	PRP
9935	311	39	possesses	possess	VBZ
9935	311	40	greater	great	JJR
9935	311	41	solvent	solvent	NN
9935	311	42	power	power	NN
9935	311	43	.	.	.
9935	312	1	This	this	DT
9935	312	2	is	be	VBZ
9935	312	3	due	due	JJ
9935	312	4	to	to	IN
9935	312	5	the	the	DT
9935	312	6	fact	fact	NN
9935	312	7	that	that	IN
9935	312	8	hard	hard	JJ
9935	312	9	water	water	NN
9935	312	10	has	have	VBZ
9935	312	11	already	already	RB
9935	312	12	dissolved	dissolve	VBN
9935	312	13	a	a	DT
9935	312	14	certain	certain	JJ
9935	312	15	amount	amount	NN
9935	312	16	of	of	IN
9935	312	17	material	material	NN
9935	312	18	and	and	CC
9935	312	19	will	will	MD
9935	312	20	therefore	therefore	RB
9935	312	21	dissolve	dissolve	VB
9935	312	22	less	less	JJR
9935	312	23	of	of	IN
9935	312	24	the	the	DT
9935	312	25	food	food	NN
9935	312	26	substances	substance	NNS
9935	312	27	and	and	CC
9935	312	28	flavors	flavor	NNS
9935	312	29	when	when	WRB
9935	312	30	it	-PRON-	PRP
9935	312	31	is	be	VBZ
9935	312	32	used	use	VBN
9935	312	33	for	for	IN
9935	312	34	cooking	cook	VBG
9935	312	35	purposes	purpose	NNS
9935	312	36	than	than	IN
9935	312	37	soft	soft	JJ
9935	312	38	water	water	NN
9935	312	39	,	,	,
9935	312	40	which	which	WDT
9935	312	41	has	have	VBZ
9935	312	42	dissolved	dissolve	VBN
9935	312	43	nothing	nothing	NN
9935	312	44	.	.	.
9935	313	1	It	-PRON-	PRP
9935	313	2	is	be	VBZ
9935	313	3	known	know	VBN
9935	313	4	,	,	,
9935	313	5	too	too	RB
9935	313	6	,	,	,
9935	313	7	that	that	IN
9935	313	8	the	the	DT
9935	313	9	flavor	flavor	NN
9935	313	10	of	of	IN
9935	313	11	such	such	JJ
9935	313	12	beverages	beverage	NNS
9935	313	13	as	as	IN
9935	313	14	tea	tea	NN
9935	313	15	and	and	CC
9935	313	16	coffee	coffee	NN
9935	313	17	is	be	VBZ
9935	313	18	often	often	RB
9935	313	19	greatly	greatly	RB
9935	313	20	impaired	impair	VBN
9935	313	21	by	by	IN
9935	313	22	the	the	DT
9935	313	23	use	use	NN
9935	313	24	of	of	IN
9935	313	25	hard	hard	JJ
9935	313	26	water	water	NN
9935	313	27	.	.	.
9935	314	1	Dried	dry	VBN
9935	314	2	beans	bean	NNS
9935	314	3	and	and	CC
9935	314	4	peas	pea	NNS
9935	314	5	,	,	,
9935	314	6	cereals	cereal	NNS
9935	314	7	,	,	,
9935	314	8	and	and	CC
9935	314	9	tough	tough	JJ
9935	314	10	cuts	cut	NNS
9935	314	11	of	of	IN
9935	314	12	meat	meat	NN
9935	314	13	will	will	MD
9935	314	14	not	not	RB
9935	314	15	cook	cook	VB
9935	314	16	tender	tender	JJ
9935	314	17	so	so	RB
9935	314	18	readily	readily	RB
9935	314	19	in	in	IN
9935	314	20	hard	hard	JJ
9935	314	21	water	water	NN
9935	314	22	as	as	IN
9935	314	23	in	in	IN
9935	314	24	soft	soft	JJ
9935	314	25	,	,	,
9935	314	26	but	but	CC
9935	314	27	the	the	DT
9935	314	28	addition	addition	NN
9935	314	29	of	of	IN
9935	314	30	a	a	DT
9935	314	31	small	small	JJ
9935	314	32	amount	amount	NN
9935	314	33	of	of	IN
9935	314	34	soda	soda	NN
9935	314	35	during	during	IN
9935	314	36	the	the	DT
9935	314	37	cooking	cooking	NN
9935	314	38	of	of	IN
9935	314	39	these	these	DT
9935	314	40	foods	food	NNS
9935	314	41	will	will	MD
9935	314	42	assist	assist	VB
9935	314	43	in	in	IN
9935	314	44	softening	soften	VBG
9935	314	45	them	-PRON-	PRP
9935	314	46	.	.	.
9935	315	1	Water	water	NN
9935	315	2	is	be	VBZ
9935	315	3	used	use	VBN
9935	315	4	in	in	IN
9935	315	5	cooking	cook	VBG
9935	315	6	chiefly	chiefly	RB
9935	315	7	for	for	IN
9935	315	8	extracting	extract	VBG
9935	315	9	flavors	flavor	NNS
9935	315	10	,	,	,
9935	315	11	as	as	IN
9935	315	12	in	in	IN
9935	315	13	the	the	DT
9935	315	14	making	making	NN
9935	315	15	of	of	IN
9935	315	16	coffee	coffee	NN
9935	315	17	,	,	,
9935	315	18	tea	tea	NN
9935	315	19	,	,	,
9935	315	20	and	and	CC
9935	315	21	soups	soup	NNS
9935	315	22	;	;	:
9935	315	23	as	as	IN
9935	315	24	a	a	DT
9935	315	25	medium	medium	NN
9935	315	26	for	for	IN
9935	315	27	carrying	carry	VBG
9935	315	28	flavors	flavor	NNS
9935	315	29	and	and	CC
9935	315	30	foods	food	NNS
9935	315	31	in	in	IN
9935	315	32	such	such	JJ
9935	315	33	beverages	beverage	NNS
9935	315	34	as	as	IN
9935	315	35	lemonade	lemonade	NN
9935	315	36	and	and	CC
9935	315	37	cocoa	cocoa	NN
9935	315	38	;	;	:
9935	315	39	for	for	IN
9935	315	40	softening	soften	VBG
9935	315	41	both	both	DT
9935	315	42	vegetable	vegetable	NN
9935	315	43	and	and	CC
9935	315	44	animal	animal	NN
9935	315	45	fiber	fiber	NN
9935	315	46	;	;	:
9935	315	47	and	and	CC
9935	315	48	for	for	IN
9935	315	49	cooking	cook	VBG
9935	315	50	starch	starch	NN
9935	315	51	and	and	CC
9935	315	52	dissolving	dissolve	VBG
9935	315	53	sugar	sugar	NN
9935	315	54	,	,	,
9935	315	55	salt	salt	NN
9935	315	56	,	,	,
9935	315	57	gelatine	gelatine	NN
9935	315	58	,	,	,
9935	315	59	etc	etc	FW
9935	315	60	.	.	.
9935	316	1	In	in	IN
9935	316	2	accomplishing	accomplish	VBG
9935	316	3	much	much	JJ
9935	316	4	of	of	IN
9935	316	5	this	this	DT
9935	316	6	work	work	NN
9935	316	7	,	,	,
9935	316	8	water	water	NN
9935	316	9	acts	act	NNS
9935	316	10	as	as	IN
9935	316	11	a	a	DT
9935	316	12	medium	medium	NN
9935	316	13	for	for	IN
9935	316	14	conveying	convey	VBG
9935	316	15	heat	heat	NN
9935	316	16	.	.	.
9935	317	1	37	37	CD
9935	317	2	.	.	.
9935	318	1	BOILING.--As	BOILING.--As	NNP
9935	318	2	applied	apply	VBD
9935	318	3	to	to	IN
9935	318	4	cooking	cooking	NN
9935	318	5	,	,	,
9935	318	6	boiling	boil	VBG
9935	318	7	means	mean	VBZ
9935	318	8	cooking	cooking	NN
9935	318	9	foods	food	NNS
9935	318	10	in	in	IN
9935	318	11	boiling	boiling	NN
9935	318	12	water	water	NN
9935	318	13	.	.	.
9935	319	1	Water	water	NN
9935	319	2	boils	boil	VBZ
9935	319	3	when	when	WRB
9935	319	4	its	-PRON-	PRP$
9935	319	5	temperature	temperature	NN
9935	319	6	is	be	VBZ
9935	319	7	raised	raise	VBN
9935	319	8	by	by	IN
9935	319	9	heat	heat	NN
9935	319	10	to	to	IN
9935	319	11	what	what	WP
9935	319	12	is	be	VBZ
9935	319	13	commonly	commonly	RB
9935	319	14	termed	term	VBN
9935	319	15	its	-PRON-	PRP$
9935	319	16	_	_	NNP
9935	319	17	boiling	boiling	NN
9935	319	18	point	point	NN
9935	319	19	_	_	NNP
9935	319	20	.	.	.
9935	320	1	This	this	DT
9935	320	2	varies	vary	VBZ
9935	320	3	with	with	IN
9935	320	4	the	the	DT
9935	320	5	atmospheric	atmospheric	JJ
9935	320	6	pressure	pressure	NN
9935	320	7	,	,	,
9935	320	8	but	but	CC
9935	320	9	at	at	IN
9935	320	10	sea	sea	NN
9935	320	11	level	level	NN
9935	320	12	,	,	,
9935	320	13	under	under	IN
9935	320	14	ordinary	ordinary	JJ
9935	320	15	conditions	condition	NNS
9935	320	16	,	,	,
9935	320	17	it	-PRON-	PRP
9935	320	18	is	be	VBZ
9935	320	19	always	always	RB
9935	320	20	212	212	CD
9935	320	21	degrees	degree	NNS
9935	320	22	Fahrenheit	fahrenheit	JJ
9935	320	23	.	.	.
9935	321	1	When	when	WRB
9935	321	2	the	the	DT
9935	321	3	atmospheric	atmospheric	JJ
9935	321	4	pressure	pressure	NN
9935	321	5	on	on	IN
9935	321	6	the	the	DT
9935	321	7	surface	surface	NN
9935	321	8	of	of	IN
9935	321	9	the	the	DT
9935	321	10	water	water	NN
9935	321	11	is	be	VBZ
9935	321	12	lessened	lessen	VBN
9935	321	13	,	,	,
9935	321	14	boiling	boil	VBG
9935	321	15	takes	take	VBZ
9935	321	16	place	place	NN
9935	321	17	at	at	IN
9935	321	18	a	a	DT
9935	321	19	lower	low	JJR
9935	321	20	temperature	temperature	NN
9935	321	21	than	than	IN
9935	321	22	that	that	DT
9935	321	23	mentioned	mention	VBN
9935	321	24	,	,	,
9935	321	25	and	and	CC
9935	321	26	in	in	IN
9935	321	27	extremely	extremely	RB
9935	321	28	high	high	JJ
9935	321	29	altitudes	altitude	NNS
9935	321	30	the	the	DT
9935	321	31	boiling	boiling	NN
9935	321	32	point	point	NN
9935	321	33	is	be	VBZ
9935	321	34	so	so	RB
9935	321	35	lowered	lower	VBN
9935	321	36	that	that	DT
9935	321	37	to	to	TO
9935	321	38	cook	cook	VB
9935	321	39	certain	certain	JJ
9935	321	40	foods	food	NNS
9935	321	41	by	by	IN
9935	321	42	means	mean	NNS
9935	321	43	of	of	IN
9935	321	44	boiling	boil	VBG
9935	321	45	water	water	NN
9935	321	46	is	be	VBZ
9935	321	47	difficult	difficult	JJ
9935	321	48	.	.	.
9935	322	1	As	as	IN
9935	322	2	the	the	DT
9935	322	3	water	water	NN
9935	322	4	heats	heat	VBZ
9935	322	5	in	in	IN
9935	322	6	the	the	DT
9935	322	7	process	process	NN
9935	322	8	of	of	IN
9935	322	9	boiling	boil	VBG
9935	322	10	,	,	,
9935	322	11	tiny	tiny	JJ
9935	322	12	bubbles	bubble	NNS
9935	322	13	appear	appear	VBP
9935	322	14	on	on	IN
9935	322	15	the	the	DT
9935	322	16	bottom	bottom	NN
9935	322	17	of	of	IN
9935	322	18	the	the	DT
9935	322	19	vessel	vessel	NN
9935	322	20	in	in	IN
9935	322	21	which	which	WDT
9935	322	22	it	-PRON-	PRP
9935	322	23	is	be	VBZ
9935	322	24	contained	contain	VBN
9935	322	25	and	and	CC
9935	322	26	rise	rise	VB
9935	322	27	to	to	IN
9935	322	28	the	the	DT
9935	322	29	surface	surface	NN
9935	322	30	.	.	.
9935	323	1	Then	then	RB
9935	323	2	,	,	,
9935	323	3	gradually	gradually	RB
9935	323	4	,	,	,
9935	323	5	the	the	DT
9935	323	6	bubbles	bubble	NNS
9935	323	7	increase	increase	VBP
9935	323	8	in	in	IN
9935	323	9	size	size	NN
9935	323	10	until	until	IN
9935	323	11	large	large	JJ
9935	323	12	ones	one	NNS
9935	323	13	form	form	VBP
9935	323	14	,	,	,
9935	323	15	rise	rise	VBP
9935	323	16	rapidly	rapidly	RB
9935	323	17	,	,	,
9935	323	18	and	and	CC
9935	323	19	break	break	VB
9935	323	20	,	,	,
9935	323	21	thus	thus	RB
9935	323	22	producing	produce	VBG
9935	323	23	constant	constant	JJ
9935	323	24	agitation	agitation	NN
9935	323	25	of	of	IN
9935	323	26	the	the	DT
9935	323	27	water	water	NN
9935	323	28	.	.	.
9935	324	1	38	38	CD
9935	324	2	.	.	.
9935	325	1	Boiling	boil	VBG
9935	325	2	has	have	VBZ
9935	325	3	various	various	JJ
9935	325	4	effects	effect	NNS
9935	325	5	on	on	IN
9935	325	6	foods	food	NNS
9935	325	7	.	.	.
9935	326	1	It	-PRON-	PRP
9935	326	2	toughens	toughen	VBZ
9935	326	3	the	the	DT
9935	326	4	albumin	albumin	NN
9935	326	5	in	in	IN
9935	326	6	eggs	egg	NNS
9935	326	7	,	,	,
9935	326	8	toughens	toughen	VBZ
9935	326	9	the	the	DT
9935	326	10	fiber	fiber	NN
9935	326	11	and	and	CC
9935	326	12	dissolves	dissolve	VBZ
9935	326	13	the	the	DT
9935	326	14	connective	connective	JJ
9935	326	15	tissues	tissue	NNS
9935	326	16	in	in	IN
9935	326	17	meat	meat	NN
9935	326	18	,	,	,
9935	326	19	softens	soften	VBZ
9935	326	20	the	the	DT
9935	326	21	cellulose	cellulose	NN
9935	326	22	in	in	IN
9935	326	23	cereals	cereal	NNS
9935	326	24	,	,	,
9935	326	25	vegetables	vegetable	NNS
9935	326	26	,	,	,
9935	326	27	and	and	CC
9935	326	28	fruits	fruit	NNS
9935	326	29	,	,	,
9935	326	30	and	and	CC
9935	326	31	dissolves	dissolve	VBZ
9935	326	32	other	other	JJ
9935	326	33	substances	substance	NNS
9935	326	34	in	in	IN
9935	326	35	many	many	JJ
9935	326	36	foods	food	NNS
9935	326	37	.	.	.
9935	327	1	A	a	DT
9935	327	2	good	good	JJ
9935	327	3	point	point	NN
9935	327	4	to	to	TO
9935	327	5	bear	bear	VB
9935	327	6	in	in	IN
9935	327	7	mind	mind	NN
9935	327	8	in	in	IN
9935	327	9	preparing	prepare	VBG
9935	327	10	foods	food	NNS
9935	327	11	by	by	IN
9935	327	12	boiling	boil	VBG
9935	327	13	is	be	VBZ
9935	327	14	that	that	IN
9935	327	15	slowly	slowly	RB
9935	327	16	boiling	boil	VBG
9935	327	17	water	water	NN
9935	327	18	has	have	VBZ
9935	327	19	the	the	DT
9935	327	20	same	same	JJ
9935	327	21	temperature	temperature	NN
9935	327	22	as	as	IN
9935	327	23	rapidly	rapidly	RB
9935	327	24	boiling	boil	VBG
9935	327	25	water	water	NN
9935	327	26	and	and	CC
9935	327	27	is	be	VBZ
9935	327	28	therefore	therefore	RB
9935	327	29	able	able	JJ
9935	327	30	to	to	TO
9935	327	31	do	do	VB
9935	327	32	exactly	exactly	RB
9935	327	33	the	the	DT
9935	327	34	same	same	JJ
9935	327	35	work	work	NN
9935	327	36	.	.	.
9935	328	1	Keeping	keep	VBG
9935	328	2	the	the	DT
9935	328	3	gas	gas	NN
9935	328	4	burning	burn	VBG
9935	328	5	full	full	JJ
9935	328	6	heat	heat	NN
9935	328	7	or	or	CC
9935	328	8	running	run	VBG
9935	328	9	the	the	DT
9935	328	10	fire	fire	NN
9935	328	11	hard	hard	RB
9935	328	12	to	to	TO
9935	328	13	keep	keep	VB
9935	328	14	the	the	DT
9935	328	15	water	water	NN
9935	328	16	boiling	boil	VBG
9935	328	17	rapidly	rapidly	RB
9935	328	18	is	be	VBZ
9935	328	19	therefore	therefore	RB
9935	328	20	unnecessary	unnecessary	JJ
9935	328	21	;	;	:
9935	328	22	besides	besides	RB
9935	328	23	,	,	,
9935	328	24	it	-PRON-	PRP
9935	328	25	wastes	waste	VBZ
9935	328	26	fuel	fuel	NN
9935	328	27	without	without	IN
9935	328	28	doing	do	VBG
9935	328	29	the	the	DT
9935	328	30	work	work	NN
9935	328	31	any	any	RB
9935	328	32	faster	fast	RBR
9935	328	33	and	and	CC
9935	328	34	sometimes	sometimes	RB
9935	328	35	not	not	RB
9935	328	36	so	so	RB
9935	328	37	well	well	RB
9935	328	38	.	.	.
9935	329	1	However	however	RB
9935	329	2	,	,	,
9935	329	3	there	there	EX
9935	329	4	are	be	VBP
9935	329	5	several	several	JJ
9935	329	6	factors	factor	NNS
9935	329	7	that	that	WDT
9935	329	8	influence	influence	VBP
9935	329	9	the	the	DT
9935	329	10	rapidity	rapidity	NN
9935	329	11	with	with	IN
9935	329	12	which	which	WDT
9935	329	13	water	water	NN
9935	329	14	may	may	MD
9935	329	15	be	be	VB
9935	329	16	brought	bring	VBN
9935	329	17	to	to	IN
9935	329	18	the	the	DT
9935	329	19	boiling	boiling	NN
9935	329	20	point	point	NN
9935	329	21	;	;	:
9935	329	22	namely	namely	RB
9935	329	23	,	,	,
9935	329	24	the	the	DT
9935	329	25	kind	kind	NN
9935	329	26	of	of	IN
9935	329	27	utensil	utensil	JJ
9935	329	28	used	use	VBN
9935	329	29	,	,	,
9935	329	30	the	the	DT
9935	329	31	amount	amount	NN
9935	329	32	of	of	IN
9935	329	33	surface	surface	NN
9935	329	34	exposed	expose	VBN
9935	329	35	,	,	,
9935	329	36	and	and	CC
9935	329	37	the	the	DT
9935	329	38	quantity	quantity	NN
9935	329	39	of	of	IN
9935	329	40	heat	heat	NN
9935	329	41	applied	apply	VBD
9935	329	42	.	.	.
9935	330	1	A	a	DT
9935	330	2	cover	cover	NN
9935	330	3	placed	place	VBN
9935	330	4	on	on	IN
9935	330	5	a	a	DT
9935	330	6	saucepan	saucepan	NN
9935	330	7	or	or	CC
9935	330	8	a	a	DT
9935	330	9	kettle	kettle	NN
9935	330	10	in	in	IN
9935	330	11	which	which	WDT
9935	330	12	food	food	NN
9935	330	13	is	be	VBZ
9935	330	14	to	to	TO
9935	330	15	be	be	VB
9935	330	16	boiled	boil	VBN
9935	330	17	retains	retain	NNS
9935	330	18	the	the	DT
9935	330	19	heat	heat	NN
9935	330	20	,	,	,
9935	330	21	and	and	CC
9935	330	22	thus	thus	RB
9935	330	23	causes	cause	VBZ
9935	330	24	the	the	DT
9935	330	25	temperature	temperature	NN
9935	330	26	to	to	TO
9935	330	27	rise	rise	VB
9935	330	28	more	more	RBR
9935	330	29	quickly	quickly	RB
9935	330	30	;	;	:
9935	330	31	besides	besides	RB
9935	330	32	,	,	,
9935	330	33	a	a	DT
9935	330	34	cover	cover	NN
9935	330	35	so	so	RB
9935	330	36	used	use	VBN
9935	330	37	prevents	prevent	NNS
9935	330	38	a	a	DT
9935	330	39	loss	loss	NN
9935	330	40	of	of	IN
9935	330	41	water	water	NN
9935	330	42	by	by	IN
9935	330	43	condensing	condense	VBG
9935	330	44	the	the	DT
9935	330	45	steam	steam	NN
9935	330	46	as	as	IN
9935	330	47	it	-PRON-	PRP
9935	330	48	rises	rise	VBZ
9935	330	49	against	against	IN
9935	330	50	the	the	DT
9935	330	51	cover	cover	NN
9935	330	52	.	.	.
9935	331	1	As	as	IN
9935	331	2	water	water	NN
9935	331	3	boils	boil	VBZ
9935	331	4	,	,	,
9935	331	5	some	some	DT
9935	331	6	of	of	IN
9935	331	7	it	-PRON-	PRP
9935	331	8	constantly	constantly	RB
9935	331	9	passes	pass	VBZ
9935	331	10	off	off	RP
9935	331	11	in	in	IN
9935	331	12	the	the	DT
9935	331	13	form	form	NN
9935	331	14	of	of	IN
9935	331	15	steam	steam	NN
9935	331	16	,	,	,
9935	331	17	and	and	CC
9935	331	18	for	for	IN
9935	331	19	this	this	DT
9935	331	20	reason	reason	NN
9935	331	21	sirups	sirup	NNS
9935	331	22	or	or	CC
9935	331	23	sauces	sauce	NNS
9935	331	24	become	become	VBP
9935	331	25	thicker	thick	JJR
9935	331	26	the	the	RB
9935	331	27	longer	long	RBR
9935	331	28	they	-PRON-	PRP
9935	331	29	are	be	VBP
9935	331	30	cooked	cook	VBN
9935	331	31	.	.	.
9935	332	1	The	the	DT
9935	332	2	evaporation	evaporation	NN
9935	332	3	takes	take	VBZ
9935	332	4	place	place	NN
9935	332	5	all	all	RB
9935	332	6	over	over	IN
9935	332	7	the	the	DT
9935	332	8	surface	surface	NN
9935	332	9	of	of	IN
9935	332	10	the	the	DT
9935	332	11	water	water	NN
9935	332	12	;	;	:
9935	332	13	consequently	consequently	RB
9935	332	14	,	,	,
9935	332	15	the	the	DT
9935	332	16	greater	great	JJR
9935	332	17	the	the	DT
9935	332	18	surface	surface	NN
9935	332	19	exposed	expose	VBN
9935	332	20	,	,	,
9935	332	21	the	the	DT
9935	332	22	more	more	RBR
9935	332	23	quickly	quickly	RB
9935	332	24	is	be	VBZ
9935	332	25	the	the	DT
9935	332	26	quantity	quantity	NN
9935	332	27	of	of	IN
9935	332	28	water	water	NN
9935	332	29	decreased	decrease	VBD
9935	332	30	during	during	IN
9935	332	31	boiling	boiling	NN
9935	332	32	.	.	.
9935	333	1	Another	another	DT
9935	333	2	point	point	NN
9935	333	3	to	to	TO
9935	333	4	observe	observe	VB
9935	333	5	in	in	IN
9935	333	6	the	the	DT
9935	333	7	boiling	boiling	NN
9935	333	8	process	process	NN
9935	333	9	is	be	VBZ
9935	333	10	that	that	IN
9935	333	11	foods	food	NNS
9935	333	12	boiled	boil	VBN
9935	333	13	rapidly	rapidly	RB
9935	333	14	in	in	IN
9935	333	15	water	water	NN
9935	333	16	have	have	VB
9935	333	17	a	a	DT
9935	333	18	tendency	tendency	NN
9935	333	19	to	to	TO
9935	333	20	lose	lose	VB
9935	333	21	their	-PRON-	PRP$
9935	333	22	shape	shape	NN
9935	333	23	and	and	CC
9935	333	24	are	be	VBP
9935	333	25	reduced	reduce	VBN
9935	333	26	to	to	IN
9935	333	27	small	small	JJ
9935	333	28	pieces	piece	NNS
9935	333	29	if	if	IN
9935	333	30	allowed	allow	VBN
9935	333	31	to	to	TO
9935	333	32	boil	boil	VB
9935	333	33	long	long	RB
9935	333	34	enough	enough	RB
9935	333	35	.	.	.
9935	334	1	Besides	besides	IN
9935	334	2	serving	serve	VBG
9935	334	3	to	to	TO
9935	334	4	cook	cook	VB
9935	334	5	foods	food	NNS
9935	334	6	,	,	,
9935	334	7	boiling	boil	VBG
9935	334	8	also	also	RB
9935	334	9	renders	render	VBZ
9935	334	10	water	water	NN
9935	334	11	safe	safe	JJ
9935	334	12	,	,	,
9935	334	13	as	as	IN
9935	334	14	it	-PRON-	PRP
9935	334	15	destroys	destroy	VBZ
9935	334	16	any	any	DT
9935	334	17	germs	germ	NNS
9935	334	18	that	that	WDT
9935	334	19	may	may	MD
9935	334	20	be	be	VB
9935	334	21	present	present	JJ
9935	334	22	.	.	.
9935	335	1	This	this	DT
9935	335	2	explains	explain	VBZ
9935	335	3	why	why	WRB
9935	335	4	water	water	NN
9935	335	5	must	must	MD
9935	335	6	sometimes	sometimes	RB
9935	335	7	be	be	VB
9935	335	8	boiled	boil	VBN
9935	335	9	to	to	TO
9935	335	10	make	make	VB
9935	335	11	it	-PRON-	PRP
9935	335	12	safe	safe	JJ
9935	335	13	for	for	IN
9935	335	14	drinking	drink	VBG
9935	335	15	.	.	.
9935	336	1	Boiled	boil	VBN
9935	336	2	water	water	NN
9935	336	3	,	,	,
9935	336	4	as	as	IN
9935	336	5	is	be	VBZ
9935	336	6	known	know	VBN
9935	336	7	,	,	,
9935	336	8	loses	lose	VBZ
9935	336	9	its	-PRON-	PRP$
9935	336	10	good	good	JJ
9935	336	11	taste	taste	NN
9935	336	12	.	.	.
9935	337	1	However	however	RB
9935	337	2	,	,	,
9935	337	3	as	as	IN
9935	337	4	this	this	DT
9935	337	5	change	change	NN
9935	337	6	is	be	VBZ
9935	337	7	brought	bring	VBN
9935	337	8	about	about	RP
9935	337	9	by	by	IN
9935	337	10	the	the	DT
9935	337	11	loss	loss	NN
9935	337	12	of	of	IN
9935	337	13	air	air	NN
9935	337	14	during	during	IN
9935	337	15	boiling	boiling	NN
9935	337	16	,	,	,
9935	337	17	the	the	DT
9935	337	18	flavor	flavor	NN
9935	337	19	can	can	MD
9935	337	20	be	be	VB
9935	337	21	restored	restore	VBN
9935	337	22	and	and	CC
9935	337	23	air	air	NN
9935	337	24	again	again	RB
9935	337	25	introduced	introduce	VBN
9935	337	26	if	if	IN
9935	337	27	the	the	DT
9935	337	28	water	water	NN
9935	337	29	is	be	VBZ
9935	337	30	shaken	shake	VBN
9935	337	31	in	in	IN
9935	337	32	a	a	DT
9935	337	33	partly	partly	RB
9935	337	34	filled	fill	VBN
9935	337	35	jar	jar	NN
9935	337	36	or	or	CC
9935	337	37	bottle	bottle	NN
9935	337	38	,	,	,
9935	337	39	or	or	CC
9935	337	40	beaten	beat	VBN
9935	337	41	vigorously	vigorously	RB
9935	337	42	for	for	IN
9935	337	43	a	a	DT
9935	337	44	short	short	JJ
9935	337	45	time	time	NN
9935	337	46	with	with	IN
9935	337	47	an	an	DT
9935	337	48	egg	egg	NN
9935	337	49	beater	beater	NN
9935	337	50	.	.	.
9935	338	1	39	39	CD
9935	338	2	.	.	.
9935	339	1	SIMMERING	simmering	NN
9935	339	2	,	,	,
9935	339	3	OR	or	CC
9935	339	4	STEWING.--The	stewing.--the	JJ
9935	339	5	cooking	cooking	NN
9935	339	6	process	process	NN
9935	339	7	known	know	VBN
9935	339	8	as	as	IN
9935	339	9	simmering	simmer	VBG
9935	339	10	,	,	,
9935	339	11	or	or	CC
9935	339	12	stewing	stew	VBG
9935	339	13	,	,	,
9935	339	14	is	be	VBZ
9935	339	15	a	a	DT
9935	339	16	modification	modification	NN
9935	339	17	of	of	IN
9935	339	18	boiling	boiling	NN
9935	339	19	.	.	.
9935	340	1	By	by	IN
9935	340	2	this	this	DT
9935	340	3	method	method	NN
9935	340	4	,	,	,
9935	340	5	food	food	NN
9935	340	6	is	be	VBZ
9935	340	7	cooked	cook	VBN
9935	340	8	in	in	IN
9935	340	9	water	water	NN
9935	340	10	at	at	IN
9935	340	11	a	a	DT
9935	340	12	temperature	temperature	NN
9935	340	13	below	below	IN
9935	340	14	the	the	DT
9935	340	15	boiling	boiling	NN
9935	340	16	point	point	NN
9935	340	17	,	,	,
9935	340	18	or	or	CC
9935	340	19	anywhere	anywhere	RB
9935	340	20	from	from	IN
9935	340	21	185	185	CD
9935	340	22	to	to	TO
9935	340	23	200	200	CD
9935	340	24	degrees	degree	NNS
9935	340	25	Fahrenheit	Fahrenheit	NNP
9935	340	26	.	.	.
9935	341	1	Water	water	NN
9935	341	2	at	at	IN
9935	341	3	the	the	DT
9935	341	4	simmering	simmering	NN
9935	341	5	point	point	NN
9935	341	6	always	always	RB
9935	341	7	moves	move	VBZ
9935	341	8	gently	gently	RB
9935	341	9	--	--	:
9935	341	10	never	never	RB
9935	341	11	rapidly	rapidly	RB
9935	341	12	as	as	IN
9935	341	13	it	-PRON-	PRP
9935	341	14	does	do	VBZ
9935	341	15	in	in	IN
9935	341	16	boiling	boil	VBG
9935	341	17	.	.	.
9935	342	1	Less	Less	JJR
9935	342	2	heat	heat	NN
9935	342	3	and	and	CC
9935	342	4	consequently	consequently	RB
9935	342	5	less	less	JJR
9935	342	6	fuel	fuel	NN
9935	342	7	are	be	VBP
9935	342	8	required	require	VBN
9935	342	9	to	to	TO
9935	342	10	cook	cook	VB
9935	342	11	foods	food	NNS
9935	342	12	in	in	IN
9935	342	13	this	this	DT
9935	342	14	way	way	NN
9935	342	15	,	,	,
9935	342	16	unless	unless	IN
9935	342	17	,	,	,
9935	342	18	of	of	IN
9935	342	19	course	course	NN
9935	342	20	,	,	,
9935	342	21	the	the	DT
9935	342	22	time	time	NN
9935	342	23	consumed	consume	VBN
9935	342	24	in	in	IN
9935	342	25	cooking	cook	VBG
9935	342	26	the	the	DT
9935	342	27	food	food	NN
9935	342	28	at	at	IN
9935	342	29	a	a	DT
9935	342	30	low	low	JJ
9935	342	31	temperature	temperature	NN
9935	342	32	is	be	VBZ
9935	342	33	much	much	RB
9935	342	34	greater	great	JJR
9935	342	35	than	than	IN
9935	342	36	that	that	DT
9935	342	37	consumed	consume	VBN
9935	342	38	in	in	IN
9935	342	39	cooking	cook	VBG
9935	342	40	it	-PRON-	PRP
9935	342	41	more	more	RBR
9935	342	42	rapidly	rapidly	RB
9935	342	43	.	.	.
9935	343	1	Aside	aside	RB
9935	343	2	from	from	IN
9935	343	3	permitting	permit	VBG
9935	343	4	economy	economy	NN
9935	343	5	in	in	IN
9935	343	6	the	the	DT
9935	343	7	use	use	NN
9935	343	8	of	of	IN
9935	343	9	fuel	fuel	NN
9935	343	10	,	,	,
9935	343	11	simmering	simmering	NN
9935	343	12	,	,	,
9935	343	13	or	or	CC
9935	343	14	stewing	stew	VBG
9935	343	15	,	,	,
9935	343	16	cooks	cook	VBZ
9935	343	17	deliciously	deliciously	RB
9935	343	18	certain	certain	JJ
9935	343	19	foods	food	NNS
9935	343	20	that	that	WDT
9935	343	21	could	could	MD
9935	343	22	not	not	RB
9935	343	23	be	be	VB
9935	343	24	selected	select	VBN
9935	343	25	for	for	IN
9935	343	26	the	the	DT
9935	343	27	more	more	RBR
9935	343	28	rapid	rapid	JJ
9935	343	29	methods	method	NNS
9935	343	30	.	.	.
9935	344	1	For	for	IN
9935	344	2	example	example	NN
9935	344	3	,	,	,
9935	344	4	tough	tough	JJ
9935	344	5	cuts	cut	NNS
9935	344	6	of	of	IN
9935	344	7	meat	meat	NN
9935	344	8	and	and	CC
9935	344	9	old	old	JJ
9935	344	10	fowl	fowl	NN
9935	344	11	can	can	MD
9935	344	12	be	be	VB
9935	344	13	made	make	VBN
9935	344	14	tender	tender	JJ
9935	344	15	and	and	CC
9935	344	16	tasty	tasty	JJ
9935	344	17	by	by	IN
9935	344	18	long	long	JJ
9935	344	19	cooking	cooking	NN
9935	344	20	at	at	IN
9935	344	21	a	a	DT
9935	344	22	low	low	JJ
9935	344	23	temperature	temperature	NN
9935	344	24	,	,	,
9935	344	25	for	for	IN
9935	344	26	this	this	DT
9935	344	27	method	method	NN
9935	344	28	tends	tend	VBZ
9935	344	29	to	to	TO
9935	344	30	soften	soften	VB
9935	344	31	the	the	DT
9935	344	32	fiber	fiber	NN
9935	344	33	and	and	CC
9935	344	34	to	to	TO
9935	344	35	develop	develop	VB
9935	344	36	an	an	DT
9935	344	37	excellent	excellent	JJ
9935	344	38	flavor	flavor	NN
9935	344	39	.	.	.
9935	345	1	Tough	tough	JJ
9935	345	2	vegetables	vegetable	NNS
9935	345	3	,	,	,
9935	345	4	too	too	RB
9935	345	5	,	,	,
9935	345	6	can	can	MD
9935	345	7	be	be	VB
9935	345	8	cooked	cook	VBN
9935	345	9	tender	tender	RB
9935	345	10	by	by	IN
9935	345	11	the	the	DT
9935	345	12	simmering	simmering	NN
9935	345	13	process	process	NN
9935	345	14	without	without	IN
9935	345	15	using	use	VBG
9935	345	16	so	so	RB
9935	345	17	much	much	JJ
9935	345	18	fuel	fuel	NN
9935	345	19	as	as	IN
9935	345	20	would	would	MD
9935	345	21	be	be	VB
9935	345	22	used	use	VBN
9935	345	23	if	if	IN
9935	345	24	they	-PRON-	PRP
9935	345	25	were	be	VBD
9935	345	26	boiled	boil	VBN
9935	345	27	,	,	,
9935	345	28	for	for	IN
9935	345	29	whatever	whatever	WDT
9935	345	30	method	method	NN
9935	345	31	is	be	VBZ
9935	345	32	used	use	VBN
9935	345	33	they	-PRON-	PRP
9935	345	34	require	require	VBP
9935	345	35	long	long	JJ
9935	345	36	cooking	cooking	NN
9935	345	37	.	.	.
9935	346	1	Beets	beet	NNS
9935	346	2	,	,	,
9935	346	3	turnips	turnip	NNS
9935	346	4	,	,	,
9935	346	5	and	and	CC
9935	346	6	other	other	JJ
9935	346	7	winter	winter	NN
9935	346	8	vegetables	vegetable	NNS
9935	346	9	should	should	MD
9935	346	10	be	be	VB
9935	346	11	stewed	stew	VBN
9935	346	12	rather	rather	RB
9935	346	13	than	than	IN
9935	346	14	boiled	boil	VBN
9935	346	15	,	,	,
9935	346	16	as	as	IN
9935	346	17	it	-PRON-	PRP
9935	346	18	is	be	VBZ
9935	346	19	somewhat	somewhat	RB
9935	346	20	difficult	difficult	JJ
9935	346	21	to	to	TO
9935	346	22	cook	cook	VB
9935	346	23	them	-PRON-	PRP
9935	346	24	tender	tender	RB
9935	346	25	,	,	,
9935	346	26	especially	especially	RB
9935	346	27	in	in	IN
9935	346	28	the	the	DT
9935	346	29	late	late	JJ
9935	346	30	winter	winter	NN
9935	346	31	and	and	CC
9935	346	32	early	early	JJ
9935	346	33	spring	spring	NN
9935	346	34	.	.	.
9935	347	1	If	if	IN
9935	347	2	dry	dry	JJ
9935	347	3	beans	bean	NNS
9935	347	4	and	and	CC
9935	347	5	peas	pea	NNS
9935	347	6	are	be	VBP
9935	347	7	brought	bring	VBN
9935	347	8	to	to	IN
9935	347	9	the	the	DT
9935	347	10	simmering	simmering	NN
9935	347	11	point	point	NN
9935	347	12	and	and	CC
9935	347	13	then	then	RB
9935	347	14	allowed	allow	VBN
9935	347	15	to	to	TO
9935	347	16	cook	cook	VB
9935	347	17	,	,	,
9935	347	18	they	-PRON-	PRP
9935	347	19	can	can	MD
9935	347	20	be	be	VB
9935	347	21	prepared	prepare	VBN
9935	347	22	for	for	IN
9935	347	23	the	the	DT
9935	347	24	table	table	NN
9935	347	25	in	in	IN
9935	347	26	practically	practically	RB
9935	347	27	the	the	DT
9935	347	28	same	same	JJ
9935	347	29	length	length	NN
9935	347	30	of	of	IN
9935	347	31	time	time	NN
9935	347	32	and	and	CC
9935	347	33	without	without	IN
9935	347	34	so	so	RB
9935	347	35	much	much	JJ
9935	347	36	fuel	fuel	NN
9935	347	37	as	as	IN
9935	347	38	if	if	IN
9935	347	39	they	-PRON-	PRP
9935	347	40	boiled	boil	VBD
9935	347	41	continuously	continuously	RB
9935	347	42	.	.	.
9935	348	1	40	40	CD
9935	348	2	.	.	.
9935	349	1	STEAMING.--As	STEAMING.--As	NNP
9935	349	2	its	-PRON-	PRP$
9935	349	3	name	name	NN
9935	349	4	implies	imply	VBZ
9935	349	5	,	,	,
9935	349	6	steaming	steam	VBG
9935	349	7	is	be	VBZ
9935	349	8	the	the	DT
9935	349	9	cooking	cooking	NN
9935	349	10	of	of	IN
9935	349	11	food	food	NN
9935	349	12	by	by	IN
9935	349	13	the	the	DT
9935	349	14	application	application	NN
9935	349	15	of	of	IN
9935	349	16	steam	steam	NN
9935	349	17	.	.	.
9935	350	1	In	in	IN
9935	350	2	this	this	DT
9935	350	3	cooking	cooking	NN
9935	350	4	process	process	NN
9935	350	5	,	,	,
9935	350	6	the	the	DT
9935	350	7	food	food	NN
9935	350	8	is	be	VBZ
9935	350	9	put	put	VBN
9935	350	10	into	into	IN
9935	350	11	a	a	DT
9935	350	12	_	_	NNP
9935	350	13	steamer	steamer	NN
9935	350	14	_	_	NNP
9935	350	15	,	,	,
9935	350	16	which	which	WDT
9935	350	17	is	be	VBZ
9935	350	18	a	a	DT
9935	350	19	cooking	cooking	NN
9935	350	20	utensil	utensil	RB
9935	350	21	that	that	WDT
9935	350	22	consists	consist	VBZ
9935	350	23	of	of	IN
9935	350	24	a	a	DT
9935	350	25	vessel	vessel	NN
9935	350	26	with	with	IN
9935	350	27	a	a	DT
9935	350	28	perforated	perforate	VBN
9935	350	29	bottom	bottom	NN
9935	350	30	placed	place	VBN
9935	350	31	over	over	IN
9935	350	32	one	one	CD
9935	350	33	containing	contain	VBG
9935	350	34	water	water	NN
9935	350	35	.	.	.
9935	351	1	As	as	IN
9935	351	2	the	the	DT
9935	351	3	water	water	NN
9935	351	4	boils	boil	VBZ
9935	351	5	,	,	,
9935	351	6	steam	steam	NN
9935	351	7	rises	rise	VBZ
9935	351	8	and	and	CC
9935	351	9	cooks	cook	VBZ
9935	351	10	the	the	DT
9935	351	11	food	food	NN
9935	351	12	in	in	IN
9935	351	13	the	the	DT
9935	351	14	upper	upper	JJ
9935	351	15	,	,	,
9935	351	16	or	or	CC
9935	351	17	perforated	perforated	JJ
9935	351	18	,	,	,
9935	351	19	vessel	vessel	NN
9935	351	20	.	.	.
9935	352	1	Steamers	steamer	NNS
9935	352	2	are	be	VBP
9935	352	3	sometimes	sometimes	RB
9935	352	4	arranged	arrange	VBN
9935	352	5	with	with	IN
9935	352	6	a	a	DT
9935	352	7	number	number	NN
9935	352	8	of	of	IN
9935	352	9	perforated	perforated	JJ
9935	352	10	vessels	vessel	NNS
9935	352	11	,	,	,
9935	352	12	one	one	CD
9935	352	13	on	on	IN
9935	352	14	top	top	NN
9935	352	15	of	of	IN
9935	352	16	the	the	DT
9935	352	17	other	other	JJ
9935	352	18	.	.	.
9935	353	1	Such	such	PDT
9935	353	2	a	a	DT
9935	353	3	steamer	steamer	NN
9935	353	4	permits	permit	NNS
9935	353	5	of	of	IN
9935	353	6	the	the	DT
9935	353	7	cooking	cooking	NN
9935	353	8	of	of	IN
9935	353	9	several	several	JJ
9935	353	10	foods	food	NNS
9935	353	11	at	at	IN
9935	353	12	the	the	DT
9935	353	13	same	same	JJ
9935	353	14	time	time	NN
9935	353	15	without	without	IN
9935	353	16	the	the	DT
9935	353	17	need	need	NN
9935	353	18	of	of	IN
9935	353	19	additional	additional	JJ
9935	353	20	fuel	fuel	NN
9935	353	21	,	,	,
9935	353	22	because	because	IN
9935	353	23	a	a	DT
9935	353	24	different	different	JJ
9935	353	25	food	food	NN
9935	353	26	may	may	MD
9935	353	27	be	be	VB
9935	353	28	placed	place	VBN
9935	353	29	in	in	IN
9935	353	30	each	each	DT
9935	353	31	vessel	vessel	NN
9935	353	32	.	.	.
9935	354	1	Steaming	steaming	NN
9935	354	2	is	be	VBZ
9935	354	3	preferable	preferable	JJ
9935	354	4	to	to	IN
9935	354	5	boiling	boil	VBG
9935	354	6	in	in	RP
9935	354	7	some	some	DT
9935	354	8	cases	case	NNS
9935	354	9	,	,	,
9935	354	10	because	because	IN
9935	354	11	by	by	IN
9935	354	12	it	-PRON-	PRP
9935	354	13	there	there	EX
9935	354	14	is	be	VBZ
9935	354	15	no	no	DT
9935	354	16	loss	loss	NN
9935	354	17	of	of	IN
9935	354	18	mineral	mineral	NN
9935	354	19	salts	salt	NNS
9935	354	20	nor	nor	CC
9935	354	21	food	food	NN
9935	354	22	substances	substance	NNS
9935	354	23	;	;	:
9935	354	24	besides	besides	RB
9935	354	25	,	,	,
9935	354	26	the	the	DT
9935	354	27	flavor	flavor	NN
9935	354	28	is	be	VBZ
9935	354	29	not	not	RB
9935	354	30	so	so	RB
9935	354	31	likely	likely	JJ
9935	354	32	to	to	TO
9935	354	33	be	be	VB
9935	354	34	lost	lose	VBN
9935	354	35	as	as	IN
9935	354	36	when	when	WRB
9935	354	37	food	food	NN
9935	354	38	is	be	VBZ
9935	354	39	boiled	boil	VBN
9935	354	40	.	.	.
9935	355	1	Vegetables	vegetable	NNS
9935	355	2	prepared	prepare	VBN
9935	355	3	in	in	IN
9935	355	4	this	this	DT
9935	355	5	way	way	NN
9935	355	6	prove	prove	VBP
9935	355	7	very	very	RB
9935	355	8	palatable	palatable	JJ
9935	355	9	,	,	,
9935	355	10	and	and	CC
9935	355	11	very	very	RB
9935	355	12	often	often	RB
9935	355	13	variety	variety	NN
9935	355	14	is	be	VBZ
9935	355	15	added	add	VBN
9935	355	16	to	to	IN
9935	355	17	the	the	DT
9935	355	18	diet	diet	NN
9935	355	19	by	by	IN
9935	355	20	steaming	steam	VBG
9935	355	21	bread	bread	NN
9935	355	22	,	,	,
9935	355	23	cake	cake	NN
9935	355	24	,	,	,
9935	355	25	and	and	CC
9935	355	26	pudding	pudde	VBG
9935	355	27	mixtures	mixture	NNS
9935	355	28	and	and	CC
9935	355	29	then	then	RB
9935	355	30	,	,	,
9935	355	31	provided	provide	VBD
9935	355	32	a	a	DT
9935	355	33	crisp	crisp	JJ
9935	355	34	outside	outside	NN
9935	355	35	is	be	VBZ
9935	355	36	desired	desire	VBN
9935	355	37	,	,	,
9935	355	38	placing	place	VBG
9935	355	39	them	-PRON-	PRP
9935	355	40	in	in	IN
9935	355	41	a	a	DT
9935	355	42	hot	hot	JJ
9935	355	43	oven	oven	NN
9935	355	44	to	to	TO
9935	355	45	dry	dry	VB
9935	355	46	out	out	RP
9935	355	47	the	the	DT
9935	355	48	moist	moist	JJ
9935	355	49	surface	surface	NN
9935	355	50	.	.	.
9935	356	1	41	41	CD
9935	356	2	.	.	.
9935	357	1	DRY	DRY	NNP
9935	357	2	STEAMING.--Cooking	steaming.--cooke	VBG
9935	357	3	foods	food	NNS
9935	357	4	in	in	IN
9935	357	5	a	a	DT
9935	357	6	vessel	vessel	NN
9935	357	7	that	that	WDT
9935	357	8	is	be	VBZ
9935	357	9	suspended	suspend	VBN
9935	357	10	in	in	IN
9935	357	11	another	another	DT
9935	357	12	one	one	NN
9935	357	13	containing	contain	VBG
9935	357	14	boiling	boil	VBG
9935	357	15	water	water	NN
9935	357	16	constitutes	constitute	VBZ
9935	357	17	the	the	DT
9935	357	18	cooking	cooking	NN
9935	357	19	method	method	NN
9935	357	20	known	know	VBN
9935	357	21	as	as	IN
9935	357	22	dry	dry	JJ
9935	357	23	steaming	steaming	NN
9935	357	24	.	.	.
9935	358	1	The	the	DT
9935	358	2	double	double	JJ
9935	358	3	boiler	boiler	NN
9935	358	4	is	be	VBZ
9935	358	5	a	a	DT
9935	358	6	cooking	cooking	NN
9935	358	7	utensil	utensil	RB
9935	358	8	devised	devise	VBD
9935	358	9	especially	especially	RB
9935	358	10	for	for	IN
9935	358	11	carrying	carry	VBG
9935	358	12	on	on	IN
9935	358	13	this	this	DT
9935	358	14	process	process	NN
9935	358	15	.	.	.
9935	359	1	The	the	DT
9935	359	2	food	food	NN
9935	359	3	placed	place	VBN
9935	359	4	in	in	IN
9935	359	5	the	the	DT
9935	359	6	suspended	suspend	VBN
9935	359	7	,	,	,
9935	359	8	or	or	CC
9935	359	9	inner	inner	JJ
9935	359	10	,	,	,
9935	359	11	vessel	vessel	NN
9935	359	12	does	do	VBZ
9935	359	13	not	not	RB
9935	359	14	reach	reach	VB
9935	359	15	the	the	DT
9935	359	16	boiling	boiling	NN
9935	359	17	point	point	NN
9935	359	18	,	,	,
9935	359	19	but	but	CC
9935	359	20	is	be	VBZ
9935	359	21	cooked	cook	VBN
9935	359	22	by	by	IN
9935	359	23	the	the	DT
9935	359	24	transfer	transfer	NN
9935	359	25	of	of	IN
9935	359	26	heat	heat	NN
9935	359	27	from	from	IN
9935	359	28	the	the	DT
9935	359	29	water	water	NN
9935	359	30	in	in	IN
9935	359	31	the	the	DT
9935	359	32	outside	outside	NN
9935	359	33	,	,	,
9935	359	34	or	or	CC
9935	359	35	lower	low	JJR
9935	359	36	,	,	,
9935	359	37	vessel	vessel	NN
9935	359	38	.	.	.
9935	360	1	A	a	DT
9935	360	2	decided	decide	VBN
9935	360	3	advantage	advantage	NN
9935	360	4	of	of	IN
9935	360	5	this	this	DT
9935	360	6	method	method	NN
9935	360	7	is	be	VBZ
9935	360	8	that	that	IN
9935	360	9	no	no	DT
9935	360	10	watching	watch	VBG
9935	360	11	is	be	VBZ
9935	360	12	required	require	VBN
9935	360	13	except	except	IN
9935	360	14	to	to	TO
9935	360	15	see	see	VB
9935	360	16	that	that	IN
9935	360	17	the	the	DT
9935	360	18	water	water	NN
9935	360	19	in	in	IN
9935	360	20	the	the	DT
9935	360	21	lower	low	JJR
9935	360	22	vessel	vessel	NN
9935	360	23	does	do	VBZ
9935	360	24	not	not	RB
9935	360	25	boil	boil	VB
9935	360	26	away	away	RP
9935	360	27	completely	completely	RB
9935	360	28	,	,	,
9935	360	29	for	for	IN
9935	360	30	as	as	RB
9935	360	31	long	long	RB
9935	360	32	as	as	IN
9935	360	33	there	there	EX
9935	360	34	is	be	VBZ
9935	360	35	water	water	NN
9935	360	36	between	between	IN
9935	360	37	the	the	DT
9935	360	38	food	food	NN
9935	360	39	and	and	CC
9935	360	40	the	the	DT
9935	360	41	fire	fire	NN
9935	360	42	,	,	,
9935	360	43	the	the	DT
9935	360	44	food	food	NN
9935	360	45	will	will	MD
9935	360	46	neither	neither	CC
9935	360	47	boil	boil	VB
9935	360	48	nor	nor	CC
9935	360	49	burn	burn	VB
9935	360	50	.	.	.
9935	361	1	Because	because	IN
9935	361	2	of	of	IN
9935	361	3	the	the	DT
9935	361	4	nature	nature	NN
9935	361	5	of	of	IN
9935	361	6	certain	certain	JJ
9935	361	7	foods	food	NNS
9935	361	8	,	,	,
9935	361	9	cooking	cook	VBG
9935	361	10	them	-PRON-	PRP
9935	361	11	by	by	IN
9935	361	12	this	this	DT
9935	361	13	process	process	NN
9935	361	14	is	be	VBZ
9935	361	15	especially	especially	RB
9935	361	16	desirable	desirable	JJ
9935	361	17	.	.	.
9935	362	1	The	the	DT
9935	362	2	flavor	flavor	NN
9935	362	3	and	and	CC
9935	362	4	consistency	consistency	NN
9935	362	5	of	of	IN
9935	362	6	cereals	cereal	NNS
9935	362	7	and	and	CC
9935	362	8	foods	food	NNS
9935	362	9	containing	contain	VBG
9935	362	10	starch	starch	NN
9935	362	11	are	be	VBP
9935	362	12	greatly	greatly	RB
9935	362	13	improved	improve	VBN
9935	362	14	by	by	IN
9935	362	15	long	long	JJ
9935	362	16	cooking	cooking	NN
9935	362	17	in	in	IN
9935	362	18	this	this	DT
9935	362	19	way	way	NN
9935	362	20	.	.	.
9935	363	1	Likewise	likewise	RB
9935	363	2	,	,	,
9935	363	3	custards	custard	NNS
9935	363	4	and	and	CC
9935	363	5	mixtures	mixture	NNS
9935	363	6	containing	contain	VBG
9935	363	7	eggs	egg	NNS
9935	363	8	can	can	MD
9935	363	9	be	be	VB
9935	363	10	conveniently	conveniently	RB
9935	363	11	cooked	cook	VBN
9935	363	12	in	in	IN
9935	363	13	a	a	DT
9935	363	14	double	double	JJ
9935	363	15	boiler	boiler	NN
9935	363	16	,	,	,
9935	363	17	because	because	IN
9935	363	18	they	-PRON-	PRP
9935	363	19	do	do	VBP
9935	363	20	not	not	RB
9935	363	21	require	require	VB
9935	363	22	a	a	DT
9935	363	23	high	high	JJ
9935	363	24	temperature	temperature	NN
9935	363	25	;	;	:
9935	363	26	in	in	IN
9935	363	27	fact	fact	NN
9935	363	28	,	,	,
9935	363	29	their	-PRON-	PRP$
9935	363	30	texture	texture	NN
9935	363	31	is	be	VBZ
9935	363	32	spoiled	spoil	VBN
9935	363	33	if	if	IN
9935	363	34	they	-PRON-	PRP
9935	363	35	are	be	VBP
9935	363	36	cooked	cook	VBN
9935	363	37	at	at	IN
9935	363	38	the	the	DT
9935	363	39	boiling	boiling	NN
9935	363	40	point	point	NN
9935	363	41	.	.	.
9935	364	1	To	to	TO
9935	364	2	heat	heat	VB
9935	364	3	milk	milk	NN
9935	364	4	directly	directly	RB
9935	364	5	over	over	IN
9935	364	6	the	the	DT
9935	364	7	flame	flame	NN
9935	364	8	without	without	IN
9935	364	9	scorching	scorch	VBG
9935	364	10	it	-PRON-	PRP
9935	364	11	is	be	VBZ
9935	364	12	a	a	DT
9935	364	13	difficult	difficult	JJ
9935	364	14	matter	matter	NN
9935	364	15	,	,	,
9935	364	16	and	and	CC
9935	364	17	,	,	,
9935	364	18	on	on	IN
9935	364	19	the	the	DT
9935	364	20	other	other	JJ
9935	364	21	hand	hand	NN
9935	364	22	,	,	,
9935	364	23	boiled	boil	VBN
9935	364	24	milk	milk	NN
9935	364	25	is	be	VBZ
9935	364	26	hard	hard	JJ
9935	364	27	to	to	TO
9935	364	28	digest	digest	VB
9935	364	29	.	.	.
9935	365	1	Because	because	IN
9935	365	2	of	of	IN
9935	365	3	these	these	DT
9935	365	4	facts	fact	NNS
9935	365	5	,	,	,
9935	365	6	food	food	NN
9935	365	7	containing	contain	VBG
9935	365	8	milk	milk	NN
9935	365	9	should	should	MD
9935	365	10	not	not	RB
9935	365	11	be	be	VB
9935	365	12	boiled	boil	VBN
9935	365	13	,	,	,
9935	365	14	but	but	CC
9935	365	15	should	should	MD
9935	365	16	be	be	VB
9935	365	17	cooked	cook	VBN
9935	365	18	at	at	IN
9935	365	19	a	a	DT
9935	365	20	lower	low	JJR
9935	365	21	temperature	temperature	NN
9935	365	22	in	in	IN
9935	365	23	a	a	DT
9935	365	24	double	double	JJ
9935	365	25	boiler	boiler	NN
9935	365	26	.	.	.
9935	366	1	42	42	CD
9935	366	2	.	.	.
9935	367	1	BRAIZING.--Cooking	braizing.--cooke	VBG
9935	367	2	meat	meat	NN
9935	367	3	in	in	IN
9935	367	4	an	an	DT
9935	367	5	oven	oven	NN
9935	367	6	in	in	IN
9935	367	7	a	a	DT
9935	367	8	closed	closed	JJ
9935	367	9	pan	pan	NN
9935	367	10	with	with	IN
9935	367	11	a	a	DT
9935	367	12	small	small	JJ
9935	367	13	quantity	quantity	NN
9935	367	14	of	of	IN
9935	367	15	water	water	NN
9935	367	16	constitutes	constitute	VBZ
9935	367	17	braizing	braize	VBG
9935	367	18	.	.	.
9935	368	1	This	this	DT
9935	368	2	cooking	cooking	NN
9935	368	3	process	process	NN
9935	368	4	might	may	MD
9935	368	5	be	be	VB
9935	368	6	called	call	VBN
9935	368	7	a	a	DT
9935	368	8	combination	combination	NN
9935	368	9	of	of	IN
9935	368	10	stewing	stewing	NN
9935	368	11	and	and	CC
9935	368	12	baking	baking	NN
9935	368	13	,	,	,
9935	368	14	but	but	CC
9935	368	15	when	when	WRB
9935	368	16	it	-PRON-	PRP
9935	368	17	is	be	VBZ
9935	368	18	properly	properly	RB
9935	368	19	carried	carry	VBN
9935	368	20	out	out	RP
9935	368	21	,	,	,
9935	368	22	the	the	DT
9935	368	23	meat	meat	NN
9935	368	24	is	be	VBZ
9935	368	25	placed	place	VBN
9935	368	26	on	on	IN
9935	368	27	a	a	DT
9935	368	28	rack	rack	NN
9935	368	29	so	so	IN
9935	368	30	as	as	IN
9935	368	31	to	to	TO
9935	368	32	be	be	VB
9935	368	33	raised	raise	VBN
9935	368	34	above	above	IN
9935	368	35	the	the	DT
9935	368	36	water	water	NN
9935	368	37	,	,	,
9935	368	38	in	in	IN
9935	368	39	which	which	WDT
9935	368	40	may	may	MD
9935	368	41	be	be	VB
9935	368	42	placed	place	VBN
9935	368	43	sliced	slice	VBN
9935	368	44	vegetables	vegetable	NNS
9935	368	45	.	.	.
9935	369	1	In	in	IN
9935	369	2	this	this	DT
9935	369	3	process	process	NN
9935	369	4	the	the	DT
9935	369	5	meat	meat	NN
9935	369	6	actually	actually	RB
9935	369	7	cooks	cook	VBZ
9935	369	8	in	in	IN
9935	369	9	the	the	DT
9935	369	10	flavored	flavor	VBN
9935	369	11	steam	steam	NN
9935	369	12	that	that	WDT
9935	369	13	surrounds	surround	VBZ
9935	369	14	it	-PRON-	PRP
9935	369	15	in	in	IN
9935	369	16	the	the	DT
9935	369	17	hot	hot	JJ
9935	369	18	pan	pan	NN
9935	369	19	.	.	.
9935	370	1	The	the	DT
9935	370	2	so	so	RB
9935	370	3	-	-	HYPH
9935	370	4	called	call	VBN
9935	370	5	double	double	JJ
9935	370	6	roasting	roast	VBG
9935	370	7	pans	pan	NNS
9935	370	8	are	be	VBP
9935	370	9	in	in	IN
9935	370	10	fact	fact	NN
9935	370	11	braizing	braize	VBG
9935	370	12	pans	pan	NNS
9935	370	13	when	when	WRB
9935	370	14	they	-PRON-	PRP
9935	370	15	are	be	VBP
9935	370	16	properly	properly	RB
9935	370	17	used	use	VBN
9935	370	18	.	.	.
9935	371	1	A	a	DT
9935	371	2	pot	pot	NN
9935	371	3	roast	roast	NN
9935	371	4	is	be	VBZ
9935	371	5	the	the	DT
9935	371	6	result	result	NN
9935	371	7	of	of	IN
9935	371	8	a	a	DT
9935	371	9	modification	modification	NN
9935	371	10	of	of	IN
9935	371	11	the	the	DT
9935	371	12	braizing	braizing	NN
9935	371	13	method	method	NN
9935	371	14	.	.	.
9935	372	1	COOKING	cooking	NN
9935	372	2	WITH	with	IN
9935	372	3	HOT	HOT	NNP
9935	372	4	FAT	FAT	NNP
9935	372	5	43	43	CD
9935	372	6	.	.	.
9935	373	1	Of	of	IN
9935	373	2	the	the	DT
9935	373	3	three	three	CD
9935	373	4	mediums	medium	NNS
9935	373	5	of	of	IN
9935	373	6	conveying	convey	VBG
9935	373	7	heat	heat	NN
9935	373	8	to	to	IN
9935	373	9	food	food	NN
9935	373	10	,	,	,
9935	373	11	namely	namely	RB
9935	373	12	,	,	,
9935	373	13	hot	hot	JJ
9935	373	14	air	air	NN
9935	373	15	,	,	,
9935	373	16	hot	hot	JJ
9935	373	17	water	water	NN
9935	373	18	,	,	,
9935	373	19	and	and	CC
9935	373	20	hot	hot	JJ
9935	373	21	fat	fat	NN
9935	373	22	,	,	,
9935	373	23	that	that	DT
9935	373	24	of	of	IN
9935	373	25	hot	hot	JJ
9935	373	26	fat	fat	JJ
9935	373	27	renders	render	NNS
9935	373	28	food	food	NN
9935	373	29	the	the	DT
9935	373	30	least	least	JJS
9935	373	31	digestible	digestible	JJ
9935	373	32	.	.	.
9935	374	1	Much	much	JJ
9935	374	2	of	of	IN
9935	374	3	this	this	DT
9935	374	4	difficulty	difficulty	NN
9935	374	5	,	,	,
9935	374	6	however	however	RB
9935	374	7	,	,	,
9935	374	8	can	can	MD
9935	374	9	be	be	VB
9935	374	10	overcome	overcome	VBN
9935	374	11	if	if	IN
9935	374	12	an	an	DT
9935	374	13	effort	effort	NN
9935	374	14	is	be	VBZ
9935	374	15	made	make	VBN
9935	374	16	to	to	TO
9935	374	17	secure	secure	VB
9935	374	18	as	as	IN
9935	374	19	little	little	JJ
9935	374	20	absorption	absorption	NN
9935	374	21	of	of	IN
9935	374	22	the	the	DT
9935	374	23	fat	fat	NN
9935	374	24	as	as	IN
9935	374	25	possible	possible	JJ
9935	374	26	.	.	.
9935	375	1	If	if	IN
9935	375	2	the	the	DT
9935	375	3	ingredients	ingredient	NNS
9935	375	4	of	of	IN
9935	375	5	the	the	DT
9935	375	6	food	food	NN
9935	375	7	are	be	VBP
9935	375	8	properly	properly	RB
9935	375	9	mixed	mix	VBN
9935	375	10	before	before	IN
9935	375	11	applying	apply	VBG
9935	375	12	the	the	DT
9935	375	13	fat	fat	NN
9935	375	14	and	and	CC
9935	375	15	if	if	IN
9935	375	16	the	the	DT
9935	375	17	fat	fat	NN
9935	375	18	is	be	VBZ
9935	375	19	at	at	IN
9935	375	20	the	the	DT
9935	375	21	right	right	JJ
9935	375	22	temperature	temperature	NN
9935	375	23	,	,	,
9935	375	24	good	good	JJ
9935	375	25	results	result	NNS
9935	375	26	can	can	MD
9935	375	27	be	be	VB
9935	375	28	obtained	obtain	VBN
9935	375	29	by	by	IN
9935	375	30	the	the	DT
9935	375	31	various	various	JJ
9935	375	32	methods	method	NNS
9935	375	33	of	of	IN
9935	375	34	cooking	cook	VBG
9935	375	35	with	with	IN
9935	375	36	hot	hot	JJ
9935	375	37	fat	fat	NN
9935	375	38	,	,	,
9935	375	39	which	which	WDT
9935	375	40	are	be	VBP
9935	375	41	frying	fry	VBG
9935	375	42	,	,	,
9935	375	43	sautÃ	sautÃ	NNP
9935	375	44	©	©	NNP
9935	375	45	ing	ing	NN
9935	375	46	,	,	,
9935	375	47	and	and	CC
9935	375	48	fricasseeing	fricasseeing	NN
9935	375	49	.	.	.
9935	376	1	44	44	CD
9935	376	2	.	.	.
9935	377	1	FRYING.--By	FRYING.--By	NNP
9935	377	2	frying	frying	NN
9935	377	3	is	be	VBZ
9935	377	4	meant	mean	VBN
9935	377	5	the	the	DT
9935	377	6	cooking	cooking	NN
9935	377	7	of	of	IN
9935	377	8	food	food	NN
9935	377	9	in	in	IN
9935	377	10	deep	deep	JJ
9935	377	11	fat	fat	NN
9935	377	12	at	at	IN
9935	377	13	a	a	DT
9935	377	14	temperature	temperature	NN
9935	377	15	of	of	IN
9935	377	16	350	350	CD
9935	377	17	to	to	TO
9935	377	18	400	400	CD
9935	377	19	degrees	degree	NNS
9935	377	20	Fahrenheit	fahrenheit	JJ
9935	377	21	.	.	.
9935	378	1	Any	any	DT
9935	378	2	kind	kind	NN
9935	378	3	of	of	IN
9935	378	4	fat	fat	NN
9935	378	5	that	that	WDT
9935	378	6	will	will	MD
9935	378	7	not	not	RB
9935	378	8	impart	impart	VB
9935	378	9	flavor	flavor	NN
9935	378	10	to	to	IN
9935	378	11	the	the	DT
9935	378	12	food	food	NN
9935	378	13	may	may	MD
9935	378	14	be	be	VB
9935	378	15	used	use	VBN
9935	378	16	for	for	IN
9935	378	17	frying	frying	NN
9935	378	18	,	,	,
9935	378	19	but	but	CC
9935	378	20	the	the	DT
9935	378	21	vegetable	vegetable	NN
9935	378	22	oils	oil	NNS
9935	378	23	,	,	,
9935	378	24	such	such	JJ
9935	378	25	as	as	IN
9935	378	26	cottonseed	cottonseed	NN
9935	378	27	oils	oil	NNS
9935	378	28	,	,	,
9935	378	29	combinations	combination	NNS
9935	378	30	of	of	IN
9935	378	31	coconut	coconut	NN
9935	378	32	and	and	CC
9935	378	33	cottonseed	cottonseed	NN
9935	378	34	oils	oil	NNS
9935	378	35	,	,	,
9935	378	36	and	and	CC
9935	378	37	nut	nut	NNP
9935	378	38	oils	oil	NNS
9935	378	39	,	,	,
9935	378	40	are	be	VBP
9935	378	41	preferable	preferable	JJ
9935	378	42	to	to	IN
9935	378	43	lards	lard	NNS
9935	378	44	and	and	CC
9935	378	45	other	other	JJ
9935	378	46	animal	animal	NN
9935	378	47	fats	fat	NNS
9935	378	48	,	,	,
9935	378	49	because	because	IN
9935	378	50	they	-PRON-	PRP
9935	378	51	do	do	VBP
9935	378	52	not	not	RB
9935	378	53	burn	burn	VB
9935	378	54	so	so	RB
9935	378	55	easily	easily	RB
9935	378	56	.	.	.
9935	379	1	Foods	food	NNS
9935	379	2	cooked	cook	VBN
9935	379	3	in	in	IN
9935	379	4	deep	deep	JJ
9935	379	5	fat	fat	NN
9935	379	6	will	will	MD
9935	379	7	not	not	RB
9935	379	8	absorb	absorb	VB
9935	379	9	the	the	DT
9935	379	10	fat	fat	NN
9935	379	11	nor	nor	CC
9935	379	12	become	become	VB
9935	379	13	greasy	greasy	JJ
9935	379	14	if	if	IN
9935	379	15	they	-PRON-	PRP
9935	379	16	are	be	VBP
9935	379	17	properly	properly	RB
9935	379	18	prepared	prepare	VBN
9935	379	19	,	,	,
9935	379	20	quickly	quickly	RB
9935	379	21	fried	fried	JJ
9935	379	22	,	,	,
9935	379	23	and	and	CC
9935	379	24	well	well	RB
9935	379	25	drained	drain	VBN
9935	379	26	on	on	IN
9935	379	27	paper	paper	NN
9935	379	28	that	that	WDT
9935	379	29	will	will	MD
9935	379	30	absorb	absorb	VB
9935	379	31	any	any	DT
9935	379	32	extra	extra	JJ
9935	379	33	fat	fat	NN
9935	379	34	.	.	.
9935	380	1	45	45	CD
9935	380	2	.	.	.
9935	381	1	SAUTÃ	SAUTÃ	NNP
9935	381	2	�	�	NNP
9935	381	3	ING.--Browning	ing.--browne	VBG
9935	381	4	food	food	NN
9935	381	5	first	first	RB
9935	381	6	on	on	IN
9935	381	7	one	one	CD
9935	381	8	side	side	NN
9935	381	9	and	and	CC
9935	381	10	then	then	RB
9935	381	11	on	on	IN
9935	381	12	the	the	DT
9935	381	13	other	other	JJ
9935	381	14	in	in	IN
9935	381	15	a	a	DT
9935	381	16	small	small	JJ
9935	381	17	quantity	quantity	NN
9935	381	18	of	of	IN
9935	381	19	fat	fat	NN
9935	381	20	is	be	VBZ
9935	381	21	termed	term	VBN
9935	381	22	sautÃ	sautÃ	NNP
9935	381	23	©	©	NNP
9935	381	24	ing	ing	NN
9935	381	25	.	.	.
9935	382	1	In	in	IN
9935	382	2	this	this	DT
9935	382	3	cooking	cooking	NN
9935	382	4	process	process	NN
9935	382	5	,	,	,
9935	382	6	the	the	DT
9935	382	7	fat	fat	NN
9935	382	8	is	be	VBZ
9935	382	9	placed	place	VBN
9935	382	10	in	in	IN
9935	382	11	a	a	DT
9935	382	12	shallow	shallow	JJ
9935	382	13	pan	pan	NN
9935	382	14	,	,	,
9935	382	15	and	and	CC
9935	382	16	when	when	WRB
9935	382	17	it	-PRON-	PRP
9935	382	18	is	be	VBZ
9935	382	19	sufficiently	sufficiently	RB
9935	382	20	hot	hot	JJ
9935	382	21	,	,	,
9935	382	22	the	the	DT
9935	382	23	food	food	NN
9935	382	24	is	be	VBZ
9935	382	25	put	put	VBN
9935	382	26	into	into	IN
9935	382	27	it	-PRON-	PRP
9935	382	28	.	.	.
9935	383	1	Foods	food	NNS
9935	383	2	that	that	WDT
9935	383	3	are	be	VBP
9935	383	4	to	to	TO
9935	383	5	be	be	VB
9935	383	6	sautÃ	sautÃ	NNP
9935	383	7	©	©	NNP
9935	383	8	d	d	NN
9935	383	9	are	be	VBP
9935	383	10	usually	usually	RB
9935	383	11	sliced	slice	VBN
9935	383	12	thin	thin	JJ
9935	383	13	or	or	CC
9935	383	14	cut	cut	VBN
9935	383	15	into	into	IN
9935	383	16	small	small	JJ
9935	383	17	pieces	piece	NNS
9935	383	18	,	,	,
9935	383	19	and	and	CC
9935	383	20	they	-PRON-	PRP
9935	383	21	are	be	VBP
9935	383	22	turned	turn	VBN
9935	383	23	frequently	frequently	RB
9935	383	24	during	during	IN
9935	383	25	the	the	DT
9935	383	26	process	process	NN
9935	383	27	of	of	IN
9935	383	28	cooking	cooking	NN
9935	383	29	.	.	.
9935	384	1	All	all	DT
9935	384	2	foods	food	NNS
9935	384	3	prepared	prepare	VBN
9935	384	4	in	in	IN
9935	384	5	this	this	DT
9935	384	6	way	way	NN
9935	384	7	are	be	VBP
9935	384	8	difficult	difficult	JJ
9935	384	9	to	to	TO
9935	384	10	digest	digest	VB
9935	384	11	,	,	,
9935	384	12	because	because	IN
9935	384	13	they	-PRON-	PRP
9935	384	14	become	become	VBP
9935	384	15	more	more	RBR
9935	384	16	or	or	CC
9935	384	17	less	less	RBR
9935	384	18	hard	hard	JJ
9935	384	19	and	and	CC
9935	384	20	soaked	soak	VBN
9935	384	21	with	with	IN
9935	384	22	fat	fat	NN
9935	384	23	.	.	.
9935	385	1	Chops	chop	NNS
9935	385	2	and	and	CC
9935	385	3	thin	thin	JJ
9935	385	4	cuts	cut	NNS
9935	385	5	of	of	IN
9935	385	6	meat	meat	NN
9935	385	7	,	,	,
9935	385	8	which	which	WDT
9935	385	9	are	be	VBP
9935	385	10	intended	intend	VBN
9935	385	11	to	to	TO
9935	385	12	be	be	VB
9935	385	13	pan	pan	NN
9935	385	14	-	-	HYPH
9935	385	15	broiled	broil	VBN
9935	385	16	,	,	,
9935	385	17	are	be	VBP
9935	385	18	really	really	RB
9935	385	19	sautÃ	sautÃ	NNP
9935	385	20	©	©	DT
9935	385	21	d	d	NN
9935	385	22	if	if	IN
9935	385	23	they	-PRON-	PRP
9935	385	24	are	be	VBP
9935	385	25	allowed	allow	VBN
9935	385	26	to	to	TO
9935	385	27	cook	cook	VB
9935	385	28	in	in	IN
9935	385	29	the	the	DT
9935	385	30	fat	fat	NN
9935	385	31	that	that	WDT
9935	385	32	fries	fry	VBZ
9935	385	33	out	out	IN
9935	385	34	of	of	IN
9935	385	35	them	-PRON-	PRP
9935	385	36	.	.	.
9935	386	1	46	46	CD
9935	386	2	.	.	.
9935	387	1	FRICASSEEING.--A	FRICASSEEING.--A	-RRB-
9935	387	2	combination	combination	NN
9935	387	3	of	of	IN
9935	387	4	sautÃ	sautÃ	NNP
9935	387	5	©	©	NNP
9935	387	6	ing	ing	NN
9935	387	7	and	and	CC
9935	387	8	stewing	stewing	NN
9935	387	9	results	result	NNS
9935	387	10	in	in	IN
9935	387	11	the	the	DT
9935	387	12	cooking	cooking	NN
9935	387	13	process	process	NN
9935	387	14	known	know	VBN
9935	387	15	as	as	IN
9935	387	16	fricasseeing	fricassee	VBG
9935	387	17	.	.	.
9935	388	1	This	this	DT
9935	388	2	process	process	NN
9935	388	3	is	be	VBZ
9935	388	4	used	use	VBN
9935	388	5	in	in	IN
9935	388	6	preparing	prepare	VBG
9935	388	7	such	such	JJ
9935	388	8	foods	food	NNS
9935	388	9	as	as	IN
9935	388	10	chicken	chicken	NN
9935	388	11	,	,	,
9935	388	12	veal	veal	NN
9935	388	13	,	,	,
9935	388	14	or	or	CC
9935	388	15	game	game	NN
9935	388	16	,	,	,
9935	388	17	but	but	CC
9935	388	18	it	-PRON-	PRP
9935	388	19	is	be	VBZ
9935	388	20	more	more	RBR
9935	388	21	frequently	frequently	RB
9935	388	22	employed	employ	VBN
9935	388	23	for	for	IN
9935	388	24	cooking	cook	VBG
9935	388	25	fowl	fowl	NN
9935	388	26	,	,	,
9935	388	27	which	which	WDT
9935	388	28	,	,	,
9935	388	29	in	in	IN
9935	388	30	cookery	cookery	NN
9935	388	31	,	,	,
9935	388	32	is	be	VBZ
9935	388	33	the	the	DT
9935	388	34	term	term	NN
9935	388	35	used	use	VBN
9935	388	36	to	to	TO
9935	388	37	distinguish	distinguish	VB
9935	388	38	the	the	DT
9935	388	39	old	old	NN
9935	388	40	of	of	IN
9935	388	41	domestic	domestic	JJ
9935	388	42	fowls	fowl	NNS
9935	388	43	from	from	IN
9935	388	44	chickens	chicken	NNS
9935	388	45	or	or	CC
9935	388	46	pullets	pullet	NNS
9935	388	47	.	.	.
9935	389	1	In	in	IN
9935	389	2	fricasseeing	fricasseeing	NN
9935	389	3	,	,	,
9935	389	4	the	the	DT
9935	389	5	meat	meat	NN
9935	389	6	to	to	TO
9935	389	7	be	be	VB
9935	389	8	cooked	cook	VBN
9935	389	9	is	be	VBZ
9935	389	10	cut	cut	VBN
9935	389	11	into	into	IN
9935	389	12	pieces	piece	NNS
9935	389	13	and	and	CC
9935	389	14	sautÃ	sautÃ	NNP
9935	389	15	©	©	NNP
9935	389	16	d	d	NN
9935	389	17	either	either	CC
9935	389	18	before	before	IN
9935	389	19	or	or	CC
9935	389	20	after	after	IN
9935	389	21	stewing	stew	VBG
9935	389	22	;	;	:
9935	389	23	then	then	RB
9935	389	24	it	-PRON-	PRP
9935	389	25	is	be	VBZ
9935	389	26	served	serve	VBN
9935	389	27	with	with	IN
9935	389	28	a	a	DT
9935	389	29	white	white	JJ
9935	389	30	or	or	CC
9935	389	31	a	a	DT
9935	389	32	brown	brown	JJ
9935	389	33	sauce	sauce	NN
9935	389	34	.	.	.
9935	390	1	Ordinarily	ordinarily	RB
9935	390	2	,	,	,
9935	390	3	the	the	DT
9935	390	4	meat	meat	NN
9935	390	5	should	should	MD
9935	390	6	be	be	VB
9935	390	7	browned	brown	VBN
9935	390	8	first	first	RB
9935	390	9	,	,	,
9935	390	10	unless	unless	IN
9935	390	11	it	-PRON-	PRP
9935	390	12	is	be	VBZ
9935	390	13	very	very	RB
9935	390	14	tough	tough	JJ
9935	390	15	,	,	,
9935	390	16	in	in	IN
9935	390	17	order	order	NN
9935	390	18	to	to	TO
9935	390	19	retain	retain	VB
9935	390	20	the	the	DT
9935	390	21	juices	juice	NNS
9935	390	22	and	and	CC
9935	390	23	improve	improve	VB
9935	390	24	the	the	DT
9935	390	25	flavor	flavor	NN
9935	390	26	.	.	.
9935	391	1	However	however	RB
9935	391	2	,	,	,
9935	391	3	very	very	RB
9935	391	4	old	old	JJ
9935	391	5	fowl	fowl	NN
9935	391	6	or	or	CC
9935	391	7	tough	tough	JJ
9935	391	8	meat	meat	NN
9935	391	9	should	should	MD
9935	391	10	be	be	VB
9935	391	11	stewed	stew	VBN
9935	391	12	first	first	RB
9935	391	13	and	and	CC
9935	391	14	then	then	RB
9935	391	15	browned	brown	VBD
9935	391	16	.	.	.
9935	392	1	*	*	NFP
9935	392	2	*	*	NFP
9935	392	3	*	*	NFP
9935	392	4	*	*	NFP
9935	392	5	*	*	NFP
9935	392	6	HEAT	heat	NN
9935	392	7	FOR	for	IN
9935	392	8	COOKING	COOKING	NNP
9935	392	9	GENERAL	GENERAL	NNP
9935	392	10	DISCUSSION	DISCUSSION	NNP
9935	392	11	47	47	CD
9935	392	12	.	.	.
9935	393	1	Inasmuch	inasmuch	JJ
9935	393	2	as	as	IN
9935	393	3	heat	heat	NN
9935	393	4	is	be	VBZ
9935	393	5	so	so	RB
9935	393	6	important	important	JJ
9935	393	7	a	a	DT
9935	393	8	factor	factor	NN
9935	393	9	in	in	IN
9935	393	10	the	the	DT
9935	393	11	cooking	cooking	NN
9935	393	12	of	of	IN
9935	393	13	foods	food	NNS
9935	393	14	,	,	,
9935	393	15	it	-PRON-	PRP
9935	393	16	is	be	VBZ
9935	393	17	absolutely	absolutely	RB
9935	393	18	necessary	necessary	JJ
9935	393	19	that	that	IN
9935	393	20	the	the	DT
9935	393	21	person	person	NN
9935	393	22	who	who	WP
9935	393	23	is	be	VBZ
9935	393	24	to	to	TO
9935	393	25	prepare	prepare	VB
9935	393	26	them	-PRON-	PRP
9935	393	27	be	be	VB
9935	393	28	thoroughly	thoroughly	RB
9935	393	29	familiar	familiar	JJ
9935	393	30	with	with	IN
9935	393	31	the	the	DT
9935	393	32	ways	way	NNS
9935	393	33	in	in	IN
9935	393	34	which	which	WDT
9935	393	35	this	this	DT
9935	393	36	heat	heat	NN
9935	393	37	is	be	VBZ
9935	393	38	produced	produce	VBN
9935	393	39	.	.	.
9935	394	1	The	the	DT
9935	394	2	production	production	NN
9935	394	3	of	of	IN
9935	394	4	heat	heat	NN
9935	394	5	for	for	IN
9935	394	6	cooking	cooking	NN
9935	394	7	involves	involve	VBZ
9935	394	8	the	the	DT
9935	394	9	use	use	NN
9935	394	10	of	of	IN
9935	394	11	fuels	fuel	NNS
9935	394	12	and	and	CC
9935	394	13	stoves	stove	NNS
9935	394	14	in	in	IN
9935	394	15	which	which	WDT
9935	394	16	to	to	TO
9935	394	17	burn	burn	VB
9935	394	18	them	-PRON-	PRP
9935	394	19	,	,	,
9935	394	20	as	as	RB
9935	394	21	well	well	RB
9935	394	22	as	as	IN
9935	394	23	electricity	electricity	NN
9935	394	24	,	,	,
9935	394	25	which	which	WDT
9935	394	26	serves	serve	VBZ
9935	394	27	the	the	DT
9935	394	28	purpose	purpose	NN
9935	394	29	of	of	IN
9935	394	30	a	a	DT
9935	394	31	fuel	fuel	NN
9935	394	32	,	,	,
9935	394	33	and	and	CC
9935	394	34	apparatus	apparatus	NN
9935	394	35	for	for	IN
9935	394	36	using	use	VBG
9935	394	37	electricity	electricity	NN
9935	394	38	.	.	.
9935	395	1	In	in	IN
9935	395	2	order	order	NN
9935	395	3	,	,	,
9935	395	4	therefore	therefore	RB
9935	395	5	,	,	,
9935	395	6	that	that	IN
9935	395	7	the	the	DT
9935	395	8	best	good	JJS
9935	395	9	results	result	NNS
9935	395	10	may	may	MD
9935	395	11	be	be	VB
9935	395	12	obtained	obtain	VBN
9935	395	13	in	in	IN
9935	395	14	cookery	cookery	NN
9935	395	15	,	,	,
9935	395	16	these	these	DT
9935	395	17	subjects	subject	NNS
9935	395	18	are	be	VBP
9935	395	19	here	here	RB
9935	395	20	taken	take	VBN
9935	395	21	up	up	RP
9935	395	22	in	in	IN
9935	395	23	detail	detail	NN
9935	395	24	.	.	.
9935	396	1	48	48	CD
9935	396	2	.	.	.
9935	397	1	Probably	probably	RB
9935	397	2	the	the	DT
9935	397	3	first	first	JJ
9935	397	4	fuel	fuel	NN
9935	397	5	to	to	TO
9935	397	6	be	be	VB
9935	397	7	used	use	VBN
9935	397	8	in	in	IN
9935	397	9	the	the	DT
9935	397	10	production	production	NN
9935	397	11	of	of	IN
9935	397	12	heat	heat	NN
9935	397	13	for	for	IN
9935	397	14	cooking	cooking	NN
9935	397	15	was	be	VBD
9935	397	16	wood	wood	NN
9935	397	17	,	,	,
9935	397	18	but	but	CC
9935	397	19	later	later	RB
9935	397	20	such	such	JJ
9935	397	21	fuels	fuel	NNS
9935	397	22	as	as	IN
9935	397	23	peat	peat	NN
9935	397	24	,	,	,
9935	397	25	coal	coal	NN
9935	397	26	,	,	,
9935	397	27	charcoal	charcoal	NN
9935	397	28	,	,	,
9935	397	29	coke	coke	NNP
9935	397	30	,	,	,
9935	397	31	and	and	CC
9935	397	32	kerosene	kerosene	NNP
9935	397	33	came	come	VBD
9935	397	34	into	into	IN
9935	397	35	use	use	NN
9935	397	36	.	.	.
9935	398	1	Of	of	IN
9935	398	2	these	these	DT
9935	398	3	fuels	fuel	NNS
9935	398	4	,	,	,
9935	398	5	coal	coal	NN
9935	398	6	,	,	,
9935	398	7	gas	gas	NN
9935	398	8	,	,	,
9935	398	9	and	and	CC
9935	398	10	kerosene	kerosene	NN
9935	398	11	are	be	VBP
9935	398	12	used	use	VBN
9935	398	13	to	to	IN
9935	398	14	the	the	DT
9935	398	15	greatest	great	JJS
9935	398	16	extent	extent	NN
9935	398	17	in	in	IN
9935	398	18	the	the	DT
9935	398	19	United	United	NNP
9935	398	20	States	States	NNP
9935	398	21	.	.	.
9935	399	1	Wood	wood	NN
9935	399	2	,	,	,
9935	399	3	of	of	IN
9935	399	4	course	course	NN
9935	399	5	,	,	,
9935	399	6	is	be	VBZ
9935	399	7	used	use	VBN
9935	399	8	considerably	considerably	RB
9935	399	9	for	for	IN
9935	399	10	kindling	kindle	VBG
9935	399	11	fires	fire	NNS
9935	399	12	,	,	,
9935	399	13	and	and	CC
9935	399	14	it	-PRON-	PRP
9935	399	15	serves	serve	VBZ
9935	399	16	as	as	IN
9935	399	17	fuel	fuel	NN
9935	399	18	in	in	IN
9935	399	19	localities	locality	NNS
9935	399	20	where	where	WRB
9935	399	21	it	-PRON-	PRP
9935	399	22	is	be	VBZ
9935	399	23	abundant	abundant	JJ
9935	399	24	or	or	CC
9935	399	25	less	less	RBR
9935	399	26	difficult	difficult	JJ
9935	399	27	to	to	TO
9935	399	28	procure	procure	VB
9935	399	29	than	than	IN
9935	399	30	other	other	JJ
9935	399	31	fuels	fuel	NNS
9935	399	32	.	.	.
9935	400	1	However	however	RB
9935	400	2	,	,	,
9935	400	3	it	-PRON-	PRP
9935	400	4	is	be	VBZ
9935	400	5	fast	fast	RB
9935	400	6	becoming	become	VBG
9935	400	7	too	too	RB
9935	400	8	scarce	scarce	JJ
9935	400	9	and	and	CC
9935	400	10	too	too	RB
9935	400	11	expensive	expensive	JJ
9935	400	12	to	to	TO
9935	400	13	burn	burn	VB
9935	400	14	.	.	.
9935	401	1	If	if	IN
9935	401	2	it	-PRON-	PRP
9935	401	3	must	must	MD
9935	401	4	be	be	VB
9935	401	5	burned	burn	VBN
9935	401	6	for	for	IN
9935	401	7	cooking	cooking	NN
9935	401	8	purposes	purpose	NNS
9935	401	9	,	,	,
9935	401	10	those	those	DT
9935	401	11	who	who	WP
9935	401	12	use	use	VBP
9935	401	13	it	-PRON-	PRP
9935	401	14	should	should	MD
9935	401	15	remember	remember	VB
9935	401	16	that	that	IN
9935	401	17	dry	dry	JJ
9935	401	18	,	,	,
9935	401	19	hard	hard	JJ
9935	401	20	wood	wood	NN
9935	401	21	gives	give	VBZ
9935	401	22	off	off	RP
9935	401	23	heat	heat	NN
9935	401	24	at	at	IN
9935	401	25	a	a	DT
9935	401	26	more	more	RBR
9935	401	27	even	even	JJ
9935	401	28	rate	rate	NN
9935	401	29	than	than	IN
9935	401	30	soft	soft	JJ
9935	401	31	wood	wood	NN
9935	401	32	,	,	,
9935	401	33	which	which	WDT
9935	401	34	is	be	VBZ
9935	401	35	usually	usually	RB
9935	401	36	selected	select	VBN
9935	401	37	for	for	IN
9935	401	38	kindling	kindle	VBG
9935	401	39	.	.	.
9935	402	1	Electricity	electricity	NN
9935	402	2	is	be	VBZ
9935	402	3	coming	come	VBG
9935	402	4	into	into	IN
9935	402	5	favor	favor	NN
9935	402	6	for	for	IN
9935	402	7	supplying	supply	VBG
9935	402	8	heat	heat	NN
9935	402	9	for	for	IN
9935	402	10	cooking	cooking	NN
9935	402	11	,	,	,
9935	402	12	but	but	CC
9935	402	13	only	only	RB
9935	402	14	when	when	WRB
9935	402	15	it	-PRON-	PRP
9935	402	16	can	can	MD
9935	402	17	be	be	VB
9935	402	18	sold	sell	VBN
9935	402	19	as	as	RB
9935	402	20	cheaply	cheaply	RB
9935	402	21	as	as	IN
9935	402	22	gas	gas	NN
9935	402	23	will	will	MD
9935	402	24	its	-PRON-	PRP$
9935	402	25	use	use	NN
9935	402	26	in	in	IN
9935	402	27	the	the	DT
9935	402	28	home	home	NN
9935	402	29	become	become	VBP
9935	402	30	general	general	JJ
9935	402	31	.	.	.
9935	403	1	49	49	CD
9935	403	2	.	.	.
9935	404	1	The	the	DT
9935	404	2	selection	selection	NN
9935	404	3	of	of	IN
9935	404	4	a	a	DT
9935	404	5	stove	stove	NN
9935	404	6	to	to	TO
9935	404	7	be	be	VB
9935	404	8	used	use	VBN
9935	404	9	for	for	IN
9935	404	10	cooking	cooking	NN
9935	404	11	depends	depend	VBZ
9935	404	12	on	on	IN
9935	404	13	the	the	DT
9935	404	14	fuel	fuel	NN
9935	404	15	that	that	WDT
9935	404	16	is	be	VBZ
9935	404	17	to	to	TO
9935	404	18	be	be	VB
9935	404	19	used	use	VBN
9935	404	20	,	,	,
9935	404	21	and	and	CC
9935	404	22	the	the	DT
9935	404	23	fuel	fuel	NN
9935	404	24	,	,	,
9935	404	25	in	in	IN
9935	404	26	turn	turn	NN
9935	404	27	,	,	,
9935	404	28	depends	depend	VBZ
9935	404	29	on	on	IN
9935	404	30	the	the	DT
9935	404	31	locality	locality	NN
9935	404	32	in	in	IN
9935	404	33	which	which	WDT
9935	404	34	a	a	DT
9935	404	35	person	person	NN
9935	404	36	lives	live	VBZ
9935	404	37	.	.	.
9935	405	1	However	however	RB
9935	405	2	,	,	,
9935	405	3	as	as	IN
9935	405	4	the	the	DT
9935	405	5	fuel	fuel	NN
9935	405	6	that	that	WDT
9935	405	7	is	be	VBZ
9935	405	8	the	the	DT
9935	405	9	most	most	RBS
9935	405	10	convenient	convenient	JJ
9935	405	11	and	and	CC
9935	405	12	easily	easily	RB
9935	405	13	obtained	obtain	VBN
9935	405	14	is	be	VBZ
9935	405	15	usually	usually	RB
9935	405	16	the	the	DT
9935	405	17	cheapest	cheap	JJS
9935	405	18	,	,	,
9935	405	19	it	-PRON-	PRP
9935	405	20	is	be	VBZ
9935	405	21	the	the	DT
9935	405	22	one	one	CD
9935	405	23	to	to	TO
9935	405	24	be	be	VB
9935	405	25	selected	select	VBN
9935	405	26	,	,	,
9935	405	27	for	for	IN
9935	405	28	the	the	DT
9935	405	29	cost	cost	NN
9935	405	30	of	of	IN
9935	405	31	the	the	DT
9935	405	32	cooked	cooked	JJ
9935	405	33	dish	dish	NN
9935	405	34	may	may	MD
9935	405	35	be	be	VB
9935	405	36	greatly	greatly	RB
9935	405	37	increased	increase	VBN
9935	405	38	by	by	IN
9935	405	39	the	the	DT
9935	405	40	use	use	NN
9935	405	41	of	of	IN
9935	405	42	fuel	fuel	NN
9935	405	43	that	that	WDT
9935	405	44	is	be	VBZ
9935	405	45	too	too	RB
9935	405	46	expensive	expensive	JJ
9935	405	47	.	.	.
9935	406	1	In	in	IN
9935	406	2	cooking	cooking	NN
9935	406	3	,	,	,
9935	406	4	every	every	DT
9935	406	5	fuel	fuel	NN
9935	406	6	should	should	MD
9935	406	7	be	be	VB
9935	406	8	made	make	VBN
9935	406	9	to	to	TO
9935	406	10	do	do	VB
9935	406	11	its	-PRON-	PRP$
9935	406	12	maximum	maximum	JJ
9935	406	13	amount	amount	NN
9935	406	14	of	of	IN
9935	406	15	work	work	NN
9935	406	16	,	,	,
9935	406	17	because	because	IN
9935	406	18	waste	waste	NN
9935	406	19	of	of	IN
9935	406	20	fuel	fuel	NN
9935	406	21	also	also	RB
9935	406	22	adds	add	VBZ
9935	406	23	materially	materially	RB
9935	406	24	to	to	IN
9935	406	25	the	the	DT
9935	406	26	cost	cost	NN
9935	406	27	of	of	IN
9935	406	28	cooking	cooking	NN
9935	406	29	and	and	CC
9935	406	30	,	,	,
9935	406	31	besides	besides	RB
9935	406	32	,	,	,
9935	406	33	it	-PRON-	PRP
9935	406	34	often	often	RB
9935	406	35	causes	cause	VBZ
9935	406	36	great	great	JJ
9935	406	37	inconvenience	inconvenience	NN
9935	406	38	.	.	.
9935	407	1	For	for	IN
9935	407	2	example	example	NN
9935	407	3	,	,	,
9935	407	4	cooking	cook	VBG
9935	407	5	on	on	IN
9935	407	6	a	a	DT
9935	407	7	red	red	JJ
9935	407	8	-	-	HYPH
9935	407	9	hot	hot	JJ
9935	407	10	stove	stove	NN
9935	407	11	with	with	IN
9935	407	12	a	a	DT
9935	407	13	fire	fire	NN
9935	407	14	that	that	WDT
9935	407	15	,	,	,
9935	407	16	instead	instead	RB
9935	407	17	of	of	IN
9935	407	18	being	be	VBG
9935	407	19	held	hold	VBN
9935	407	20	in	in	IN
9935	407	21	the	the	DT
9935	407	22	oven	oven	NN
9935	407	23	and	and	CC
9935	407	24	the	the	DT
9935	407	25	lids	lid	NNS
9935	407	26	,	,	,
9935	407	27	overheats	overheat	VBZ
9935	407	28	the	the	DT
9935	407	29	kitchen	kitchen	NN
9935	407	30	and	and	CC
9935	407	31	burns	burn	VBZ
9935	407	32	out	out	RP
9935	407	33	the	the	DT
9935	407	34	stove	stove	NN
9935	407	35	not	not	RB
9935	407	36	only	only	RB
9935	407	37	wastes	waste	VBZ
9935	407	38	fuel	fuel	NN
9935	407	39	and	and	CC
9935	407	40	material	material	NN
9935	407	41	,	,	,
9935	407	42	but	but	CC
9935	407	43	also	also	RB
9935	407	44	taxes	tax	VBZ
9935	407	45	the	the	DT
9935	407	46	temper	temper	NN
9935	407	47	of	of	IN
9935	407	48	the	the	DT
9935	407	49	person	person	NN
9935	407	50	who	who	WP
9935	407	51	is	be	VBZ
9935	407	52	doing	do	VBG
9935	407	53	the	the	DT
9935	407	54	work	work	NN
9935	407	55	.	.	.
9935	408	1	From	from	IN
9935	408	2	what	what	WP
9935	408	3	has	have	VBZ
9935	408	4	just	just	RB
9935	408	5	been	be	VBN
9935	408	6	said	say	VBN
9935	408	7	,	,	,
9935	408	8	it	-PRON-	PRP
9935	408	9	will	will	MD
9935	408	10	readily	readily	RB
9935	408	11	be	be	VB
9935	408	12	seen	see	VBN
9935	408	13	that	that	IN
9935	408	14	a	a	DT
9935	408	15	knowledge	knowledge	NN
9935	408	16	of	of	IN
9935	408	17	fuels	fuel	NNS
9935	408	18	and	and	CC
9935	408	19	apparatus	apparatus	NN
9935	408	20	for	for	IN
9935	408	21	producing	produce	VBG
9935	408	22	heat	heat	NN
9935	408	23	will	will	MD
9935	408	24	assist	assist	VB
9935	408	25	materially	materially	RB
9935	408	26	in	in	IN
9935	408	27	the	the	DT
9935	408	28	economical	economical	JJ
9935	408	29	production	production	NN
9935	408	30	of	of	IN
9935	408	31	food	food	NN
9935	408	32	,	,	,
9935	408	33	provided	provide	VBN
9935	408	34	,	,	,
9935	408	35	of	of	IN
9935	408	36	course	course	NN
9935	408	37	,	,	,
9935	408	38	it	-PRON-	PRP
9935	408	39	is	be	VBZ
9935	408	40	applied	apply	VBN
9935	408	41	to	to	IN
9935	408	42	the	the	DT
9935	408	43	best	good	JJS
9935	408	44	advantage	advantage	NN
9935	408	45	.	.	.
9935	409	1	COAL	COAL	NNP
9935	409	2	AND	and	CC
9935	409	3	COKE	COKE	NNP
9935	409	4	50	50	CD
9935	409	5	.	.	.
9935	410	1	VARIETIES	varieties	JJ
9935	410	2	OF	of	IN
9935	410	3	COAL.--Possibly	coal.--possibly	RB
9935	410	4	the	the	DT
9935	410	5	most	most	RBS
9935	410	6	common	common	JJ
9935	410	7	fuel	fuel	NN
9935	410	8	used	use	VBN
9935	410	9	for	for	IN
9935	410	10	cooking	cooking	NN
9935	410	11	is	be	VBZ
9935	410	12	coal	coal	NN
9935	410	13	.	.	.
9935	411	1	This	this	DT
9935	411	2	fuel	fuel	NN
9935	411	3	comes	come	VBZ
9935	411	4	in	in	IN
9935	411	5	two	two	CD
9935	411	6	varieties	variety	NNS
9935	411	7	,	,	,
9935	411	8	namely	namely	RB
9935	411	9	,	,	,
9935	411	10	_	_	NNP
9935	411	11	anthracite	anthracite	NN
9935	411	12	_	_	NNP
9935	411	13	,	,	,
9935	411	14	or	or	CC
9935	411	15	_	_	NNP
9935	411	16	hard	hard	JJ
9935	411	17	coal	coal	NN
9935	411	18	_	_	NNP
9935	411	19	,	,	,
9935	411	20	and	and	CC
9935	411	21	_	_	NNP
9935	411	22	bituminous	bituminous	JJ
9935	411	23	_	_	NNP
9935	411	24	,	,	,
9935	411	25	or	or	CC
9935	411	26	_	_	NNP
9935	411	27	soft	soft	JJ
9935	411	28	coal	coal	NN
9935	411	29	_	_	NNP
9935	411	30	.	.	.
9935	412	1	Their	-PRON-	PRP$
9935	412	2	relative	relative	JJ
9935	412	3	cost	cost	NN
9935	412	4	depends	depend	VBZ
9935	412	5	on	on	IN
9935	412	6	the	the	DT
9935	412	7	locality	locality	NN
9935	412	8	,	,	,
9935	412	9	the	the	DT
9935	412	10	kind	kind	NN
9935	412	11	of	of	IN
9935	412	12	stove	stove	NN
9935	412	13	,	,	,
9935	412	14	and	and	CC
9935	412	15	an	an	DT
9935	412	16	intelligent	intelligent	JJ
9935	412	17	use	use	NN
9935	412	18	of	of	IN
9935	412	19	both	both	DT
9935	412	20	stove	stove	NN
9935	412	21	and	and	CC
9935	412	22	fuel	fuel	NN
9935	412	23	.	.	.
9935	413	1	Hard	hard	JJ
9935	413	2	coal	coal	NN
9935	413	3	costs	cost	NNS
9935	413	4	much	much	RB
9935	413	5	more	more	RBR
9935	413	6	in	in	IN
9935	413	7	some	some	DT
9935	413	8	places	place	NNS
9935	413	9	than	than	IN
9935	413	10	soft	soft	JJ
9935	413	11	coal	coal	NN
9935	413	12	,	,	,
9935	413	13	but	but	CC
9935	413	14	it	-PRON-	PRP
9935	413	15	burns	burn	VBZ
9935	413	16	more	more	RBR
9935	413	17	slowly	slowly	RB
9935	413	18	and	and	CC
9935	413	19	evenly	evenly	RB
9935	413	20	and	and	CC
9935	413	21	gives	give	VBZ
9935	413	22	off	off	RP
9935	413	23	very	very	RB
9935	413	24	little	little	JJ
9935	413	25	smoke	smoke	NN
9935	413	26	.	.	.
9935	414	1	Soft	soft	JJ
9935	414	2	coal	coal	NN
9935	414	3	heats	heat	VBZ
9935	414	4	more	more	RBR
9935	414	5	rapidly	rapidly	RB
9935	414	6	than	than	IN
9935	414	7	hard	hard	JJ
9935	414	8	coal	coal	NN
9935	414	9	,	,	,
9935	414	10	but	but	CC
9935	414	11	it	-PRON-	PRP
9935	414	12	produces	produce	VBZ
9935	414	13	considerable	considerable	JJ
9935	414	14	smoke	smoke	NN
9935	414	15	and	and	CC
9935	414	16	makes	make	VBZ
9935	414	17	a	a	DT
9935	414	18	fire	fire	NN
9935	414	19	that	that	WDT
9935	414	20	does	do	VBZ
9935	414	21	not	not	RB
9935	414	22	last	last	VB
9935	414	23	so	so	RB
9935	414	24	long	long	RB
9935	414	25	.	.	.
9935	415	1	Unless	unless	IN
9935	415	2	a	a	DT
9935	415	3	stove	stove	NN
9935	415	4	is	be	VBZ
9935	415	5	especially	especially	RB
9935	415	6	constructed	construct	VBN
9935	415	7	for	for	IN
9935	415	8	soft	soft	JJ
9935	415	9	coal	coal	NN
9935	415	10	,	,	,
9935	415	11	it	-PRON-	PRP
9935	415	12	should	should	MD
9935	415	13	not	not	RB
9935	415	14	be	be	VB
9935	415	15	used	use	VBN
9935	415	16	for	for	IN
9935	415	17	this	this	DT
9935	415	18	purpose	purpose	NN
9935	415	19	,	,	,
9935	415	20	because	because	IN
9935	415	21	the	the	DT
9935	415	22	burning	burning	NN
9935	415	23	of	of	IN
9935	415	24	soft	soft	JJ
9935	415	25	coal	coal	NN
9935	415	26	will	will	MD
9935	415	27	wear	wear	VB
9935	415	28	it	-PRON-	PRP
9935	415	29	out	out	RP
9935	415	30	in	in	IN
9935	415	31	a	a	DT
9935	415	32	short	short	JJ
9935	415	33	time	time	NN
9935	415	34	.	.	.
9935	416	1	The	the	DT
9935	416	2	best	good	JJS
9935	416	3	plan	plan	NN
9935	416	4	is	be	VBZ
9935	416	5	to	to	TO
9935	416	6	use	use	VB
9935	416	7	each	each	DT
9935	416	8	variety	variety	NN
9935	416	9	of	of	IN
9935	416	10	coal	coal	NN
9935	416	11	in	in	IN
9935	416	12	a	a	DT
9935	416	13	stove	stove	NN
9935	416	14	especially	especially	RB
9935	416	15	constructed	construct	VBN
9935	416	16	for	for	IN
9935	416	17	it	-PRON-	PRP
9935	416	18	,	,	,
9935	416	19	but	but	CC
9935	416	20	if	if	IN
9935	416	21	a	a	DT
9935	416	22	housewife	housewife	NN
9935	416	23	finds	find	VBZ
9935	416	24	that	that	IN
9935	416	25	she	-PRON-	PRP
9935	416	26	must	must	MD
9935	416	27	at	at	IN
9935	416	28	times	time	NNS
9935	416	29	do	do	VB
9935	416	30	otherwise	otherwise	RB
9935	416	31	,	,	,
9935	416	32	she	-PRON-	PRP
9935	416	33	should	should	MD
9935	416	34	realize	realize	VB
9935	416	35	that	that	IN
9935	416	36	a	a	DT
9935	416	37	different	different	JJ
9935	416	38	method	method	NN
9935	416	39	of	of	IN
9935	416	40	management	management	NN
9935	416	41	and	and	CC
9935	416	42	care	care	NN
9935	416	43	of	of	IN
9935	416	44	the	the	DT
9935	416	45	stove	stove	NN
9935	416	46	is	be	VBZ
9935	416	47	demanded	demand	VBN
9935	416	48	.	.	.
9935	417	1	51	51	CD
9935	417	2	.	.	.
9935	418	1	SIZES	sizes	VB
9935	418	2	OF	of	IN
9935	418	3	COAL.--As	coal.--as	NN
9935	418	4	the	the	DT
9935	418	5	effect	effect	NN
9935	418	6	of	of	IN
9935	418	7	coal	coal	NN
9935	418	8	on	on	IN
9935	418	9	the	the	DT
9935	418	10	stove	stove	NN
9935	418	11	must	must	MD
9935	418	12	be	be	VB
9935	418	13	taken	take	VBN
9935	418	14	into	into	IN
9935	418	15	consideration	consideration	NN
9935	418	16	in	in	IN
9935	418	17	the	the	DT
9935	418	18	buying	buying	NN
9935	418	19	of	of	IN
9935	418	20	fuel	fuel	NN
9935	418	21	,	,	,
9935	418	22	so	so	CC
9935	418	23	the	the	DT
9935	418	24	different	different	JJ
9935	418	25	sizes	size	NNS
9935	418	26	of	of	IN
9935	418	27	hard	hard	JJ
9935	418	28	coal	coal	NN
9935	418	29	must	must	MD
9935	418	30	be	be	VB
9935	418	31	known	know	VBN
9935	418	32	before	before	IN
9935	418	33	the	the	DT
9935	418	34	right	right	JJ
9935	418	35	kind	kind	NN
9935	418	36	can	can	MD
9935	418	37	be	be	VB
9935	418	38	selected	select	VBN
9935	418	39	.	.	.
9935	419	1	The	the	DT
9935	419	2	sizes	size	NNS
9935	419	3	known	know	VBN
9935	419	4	as	as	IN
9935	419	5	_	_	NNP
9935	419	6	stove	stove	NN
9935	419	7	_	_	NNP
9935	419	8	and	and	CC
9935	419	9	_	_	NNP
9935	419	10	egg	egg	NNP
9935	419	11	coal	coal	NNP
9935	419	12	_	_	NNP
9935	419	13	,	,	,
9935	419	14	which	which	WDT
9935	419	15	range	range	VBP
9935	419	16	from	from	IN
9935	419	17	about	about	RB
9935	419	18	1	1	CD
9935	419	19	-	-	SYM
9935	419	20	3/8	3/8	CD
9935	419	21	to	to	IN
9935	419	22	2	2	CD
9935	419	23	-	-	HYPH
9935	419	24	3/4	3/4	CD
9935	419	25	inches	inch	NNS
9935	419	26	in	in	IN
9935	419	27	diameter	diameter	NN
9935	419	28	,	,	,
9935	419	29	are	be	VBP
9935	419	30	intended	intend	VBN
9935	419	31	for	for	IN
9935	419	32	a	a	DT
9935	419	33	furnace	furnace	NN
9935	419	34	and	and	CC
9935	419	35	should	should	MD
9935	419	36	not	not	RB
9935	419	37	be	be	VB
9935	419	38	used	use	VBN
9935	419	39	in	in	IN
9935	419	40	the	the	DT
9935	419	41	kitchen	kitchen	NN
9935	419	42	stove	stove	NN
9935	419	43	for	for	IN
9935	419	44	cooking	cooking	NN
9935	419	45	purposes	purpose	NNS
9935	419	46	.	.	.
9935	420	1	Some	some	DT
9935	420	2	persons	person	NNS
9935	420	3	who	who	WP
9935	420	4	know	know	VBP
9935	420	5	how	how	WRB
9935	420	6	to	to	TO
9935	420	7	use	use	VB
9935	420	8	the	the	DT
9935	420	9	size	size	NN
9935	420	10	of	of	IN
9935	420	11	coal	coal	NN
9935	420	12	known	know	VBN
9935	420	13	as	as	IN
9935	420	14	_	_	NNP
9935	420	15	pea	pea	NN
9935	420	16	_	_	NNP
9935	420	17	,	,	,
9935	420	18	which	which	WDT
9935	420	19	is	be	VBZ
9935	420	20	about	about	RB
9935	420	21	1/2	1/2	CD
9935	420	22	to	to	TO
9935	420	23	3/4	3/4	CD
9935	420	24	inch	inch	NN
9935	420	25	in	in	IN
9935	420	26	diameter	diameter	NN
9935	420	27	,	,	,
9935	420	28	like	like	IN
9935	420	29	that	that	DT
9935	420	30	kind	kind	NN
9935	420	31	,	,	,
9935	420	32	whereas	whereas	IN
9935	420	33	others	other	NNS
9935	420	34	prefer	prefer	VBP
9935	420	35	the	the	DT
9935	420	36	size	size	NN
9935	420	37	called	call	VBN
9935	420	38	_	_	NNP
9935	420	39	chestnut	chestnut	NN
9935	420	40	_	_	NNP
9935	420	41	,	,	,
9935	420	42	which	which	WDT
9935	420	43	is	be	VBZ
9935	420	44	about	about	RB
9935	420	45	3/4	3/4	CD
9935	420	46	inch	inch	NN
9935	420	47	to	to	IN
9935	420	48	1	1	CD
9935	420	49	-	-	SYM
9935	420	50	3/8	3/8	CD
9935	420	51	inches	inch	NNS
9935	420	52	in	in	IN
9935	420	53	diameter	diameter	NN
9935	420	54	.	.	.
9935	421	1	In	in	IN
9935	421	2	reality	reality	NN
9935	421	3	,	,	,
9935	421	4	a	a	DT
9935	421	5	mixture	mixture	NN
9935	421	6	of	of	IN
9935	421	7	these	these	DT
9935	421	8	two	two	CD
9935	421	9	,	,	,
9935	421	10	if	if	IN
9935	421	11	properly	properly	RB
9935	421	12	used	use	VBN
9935	421	13	,	,	,
9935	421	14	makes	make	VBZ
9935	421	15	the	the	DT
9935	421	16	best	good	JJS
9935	421	17	and	and	CC
9935	421	18	most	most	RBS
9935	421	19	easily	easily	RB
9935	421	20	regulated	regulate	VBN
9935	421	21	kitchen	kitchen	NN
9935	421	22	coal	coal	NN
9935	421	23	fire	fire	NN
9935	421	24	.	.	.
9935	422	1	52	52	CD
9935	422	2	.	.	.
9935	423	1	QUALITY	quality	JJ
9935	423	2	OF	of	IN
9935	423	3	COAL.--In	COAL.--In	NNP
9935	423	4	addition	addition	NN
9935	423	5	to	to	IN
9935	423	6	knowing	know	VBG
9935	423	7	the	the	DT
9935	423	8	names	name	NNS
9935	423	9	,	,	,
9935	423	10	prices	price	NNS
9935	423	11	,	,	,
9935	423	12	and	and	CC
9935	423	13	uses	use	NNS
9935	423	14	of	of	IN
9935	423	15	the	the	DT
9935	423	16	different	different	JJ
9935	423	17	kinds	kind	NNS
9935	423	18	of	of	IN
9935	423	19	coal	coal	NN
9935	423	20	,	,	,
9935	423	21	the	the	DT
9935	423	22	housewife	housewife	NN
9935	423	23	should	should	MD
9935	423	24	be	be	VB
9935	423	25	able	able	JJ
9935	423	26	to	to	TO
9935	423	27	distinguish	distinguish	VB
9935	423	28	poor	poor	JJ
9935	423	29	coal	coal	NN
9935	423	30	from	from	IN
9935	423	31	good	good	JJ
9935	423	32	coal	coal	NN
9935	423	33	.	.	.
9935	424	1	In	in	IN
9935	424	2	fact	fact	NN
9935	424	3	,	,	,
9935	424	4	proper	proper	JJ
9935	424	5	care	care	NN
9935	424	6	should	should	MD
9935	424	7	be	be	VB
9935	424	8	exercised	exercise	VBN
9935	424	9	in	in	IN
9935	424	10	all	all	DT
9935	424	11	purchasing	purchasing	NN
9935	424	12	,	,	,
9935	424	13	for	for	IN
9935	424	14	the	the	DT
9935	424	15	person	person	NN
9935	424	16	who	who	WP
9935	424	17	understands	understand	VBZ
9935	424	18	the	the	DT
9935	424	19	quality	quality	NN
9935	424	20	of	of	IN
9935	424	21	the	the	DT
9935	424	22	thing	thing	NN
9935	424	23	to	to	TO
9935	424	24	be	be	VB
9935	424	25	purchased	purchase	VBN
9935	424	26	will	will	MD
9935	424	27	be	be	VB
9935	424	28	more	more	RBR
9935	424	29	likely	likely	JJ
9935	424	30	to	to	TO
9935	424	31	get	get	VB
9935	424	32	full	full	JJ
9935	424	33	value	value	NN
9935	424	34	for	for	IN
9935	424	35	the	the	DT
9935	424	36	money	money	NN
9935	424	37	paid	pay	VBN
9935	424	38	than	than	IN
9935	424	39	the	the	DT
9935	424	40	one	one	NN
9935	424	41	who	who	WP
9935	424	42	does	do	VBZ
9935	424	43	not	not	RB
9935	424	44	.	.	.
9935	425	1	About	about	IN
9935	425	2	coal	coal	NN
9935	425	3	,	,	,
9935	425	4	it	-PRON-	PRP
9935	425	5	should	should	MD
9935	425	6	be	be	VB
9935	425	7	understood	understand	VBN
9935	425	8	that	that	IN
9935	425	9	good	good	JJ
9935	425	10	hard	hard	JJ
9935	425	11	coal	coal	NN
9935	425	12	has	have	VBZ
9935	425	13	a	a	DT
9935	425	14	glossy	glossy	JJ
9935	425	15	black	black	JJ
9935	425	16	color	color	NN
9935	425	17	and	and	CC
9935	425	18	a	a	DT
9935	425	19	bright	bright	JJ
9935	425	20	surface	surface	NN
9935	425	21	,	,	,
9935	425	22	whereas	whereas	IN
9935	425	23	poor	poor	JJ
9935	425	24	coal	coal	NN
9935	425	25	contains	contain	VBZ
9935	425	26	slaty	slaty	NN
9935	425	27	pieces	piece	NNS
9935	425	28	.	.	.
9935	426	1	The	the	DT
9935	426	2	quality	quality	NN
9935	426	3	of	of	IN
9935	426	4	coal	coal	NN
9935	426	5	can	can	MD
9935	426	6	also	also	RB
9935	426	7	be	be	VB
9935	426	8	determined	determine	VBN
9935	426	9	from	from	IN
9935	426	10	the	the	DT
9935	426	11	ash	ash	NN
9935	426	12	that	that	WDT
9935	426	13	remains	remain	VBZ
9935	426	14	after	after	IN
9935	426	15	it	-PRON-	PRP
9935	426	16	is	be	VBZ
9935	426	17	burned	burn	VBN
9935	426	18	.	.	.
9935	427	1	Large	large	JJ
9935	427	2	chunks	chunk	NNS
9935	427	3	or	or	CC
9935	427	4	great	great	JJ
9935	427	5	quantities	quantity	NNS
9935	427	6	of	of	IN
9935	427	7	ash	ash	NN
9935	427	8	indicate	indicate	VBP
9935	427	9	a	a	DT
9935	427	10	poor	poor	JJ
9935	427	11	quality	quality	NN
9935	427	12	of	of	IN
9935	427	13	coal	coal	NN
9935	427	14	,	,	,
9935	427	15	and	and	CC
9935	427	16	fine	fine	JJ
9935	427	17	,	,	,
9935	427	18	powdery	powdery	NN
9935	427	19	ash	ash	VB
9935	427	20	a	a	DT
9935	427	21	good	good	JJ
9935	427	22	quality	quality	NN
9935	427	23	.	.	.
9935	428	1	Of	of	RB
9935	428	2	course	course	RB
9935	428	3	,	,	,
9935	428	4	even	even	RB
9935	428	5	if	if	IN
9935	428	6	the	the	DT
9935	428	7	coal	coal	NN
9935	428	8	is	be	VBZ
9935	428	9	of	of	IN
9935	428	10	the	the	DT
9935	428	11	right	right	JJ
9935	428	12	kind	kind	NN
9935	428	13	,	,	,
9935	428	14	poor	poor	JJ
9935	428	15	results	result	NNS
9935	428	16	are	be	VBP
9935	428	17	often	often	RB
9935	428	18	brought	bring	VBN
9935	428	19	about	about	RP
9935	428	20	by	by	IN
9935	428	21	the	the	DT
9935	428	22	bad	bad	JJ
9935	428	23	management	management	NN
9935	428	24	of	of	IN
9935	428	25	a	a	DT
9935	428	26	fire	fire	NN
9935	428	27	,	,	,
9935	428	28	whether	whether	IN
9935	428	29	in	in	IN
9935	428	30	a	a	DT
9935	428	31	furnace	furnace	NN
9935	428	32	or	or	CC
9935	428	33	a	a	DT
9935	428	34	stove	stove	NN
9935	428	35	.	.	.
9935	429	1	Large	large	JJ
9935	429	2	manufacturing	manufacturing	NN
9935	429	3	companies	company	NNS
9935	429	4	,	,	,
9935	429	5	whose	whose	WP$
9935	429	6	business	business	NN
9935	429	7	depends	depend	VBZ
9935	429	8	considerably	considerably	RB
9935	429	9	on	on	IN
9935	429	10	the	the	DT
9935	429	11	proper	proper	JJ
9935	429	12	kind	kind	NN
9935	429	13	of	of	IN
9935	429	14	fuel	fuel	NN
9935	429	15	,	,	,
9935	429	16	buy	buy	VBP
9935	429	17	coal	coal	NN
9935	429	18	by	by	IN
9935	429	19	the	the	DT
9935	429	20	heat	heat	NN
9935	429	21	units	unit	NNS
9935	429	22	--	--	:
9935	429	23	that	that	RB
9935	429	24	is	is	RB
9935	429	25	,	,	,
9935	429	26	according	accord	VBG
9935	429	27	to	to	IN
9935	429	28	the	the	DT
9935	429	29	quantity	quantity	NN
9935	429	30	of	of	IN
9935	429	31	heat	heat	NN
9935	429	32	it	-PRON-	PRP
9935	429	33	will	will	MD
9935	429	34	give	give	VB
9935	429	35	off	off	RP
9935	429	36	--	--	:
9935	429	37	and	and	CC
9935	429	38	at	at	IN
9935	429	39	some	some	DT
9935	429	40	future	future	JJ
9935	429	41	time	time	NN
9935	429	42	this	this	DT
9935	429	43	plan	plan	NN
9935	429	44	may	may	MD
9935	429	45	have	have	VB
9935	429	46	to	to	TO
9935	429	47	be	be	VB
9935	429	48	followed	follow	VBN
9935	429	49	in	in	IN
9935	429	50	the	the	DT
9935	429	51	private	private	JJ
9935	429	52	home	home	NN
9935	429	53	,	,	,
9935	429	54	unless	unless	IN
9935	429	55	some	some	DT
9935	429	56	other	other	JJ
9935	429	57	fuel	fuel	NN
9935	429	58	is	be	VBZ
9935	429	59	provided	provide	VBN
9935	429	60	in	in	IN
9935	429	61	the	the	DT
9935	429	62	meantime	meantime	NN
9935	429	63	.	.	.
9935	430	1	Mixed	mix	VBN
9935	430	2	with	with	IN
9935	430	3	poor	poor	JJ
9935	430	4	coal	coal	NN
9935	430	5	are	be	VBP
9935	430	6	certain	certain	JJ
9935	430	7	unburnable	unburnable	JJ
9935	430	8	materials	material	NNS
9935	430	9	that	that	WDT
9935	430	10	melt	melt	VBP
9935	430	11	and	and	CC
9935	430	12	stick	stick	VBP
9935	430	13	together	together	RB
9935	430	14	as	as	IN
9935	430	15	it	-PRON-	PRP
9935	430	16	burns	burn	VBZ
9935	430	17	and	and	CC
9935	430	18	form	form	VB
9935	430	19	what	what	WP
9935	430	20	are	be	VBP
9935	430	21	known	know	VBN
9935	430	22	as	as	IN
9935	430	23	_	_	NNP
9935	430	24	clinkers	clinker	NNS
9935	430	25	_	_	NNP
9935	430	26	.	.	.
9935	431	1	Clinkers	clinker	NNS
9935	431	2	are	be	VBP
9935	431	3	very	very	RB
9935	431	4	troublesome	troublesome	JJ
9935	431	5	because	because	IN
9935	431	6	they	-PRON-	PRP
9935	431	7	often	often	RB
9935	431	8	adhere	adhere	VBP
9935	431	9	to	to	IN
9935	431	10	the	the	DT
9935	431	11	stove	stove	NNP
9935	431	12	grate	grate	NN
9935	431	13	or	or	CC
9935	431	14	the	the	DT
9935	431	15	lining	lining	NN
9935	431	16	of	of	IN
9935	431	17	the	the	DT
9935	431	18	firebox	firebox	NN
9935	431	19	.	.	.
9935	432	1	They	-PRON-	PRP
9935	432	2	generally	generally	RB
9935	432	3	form	form	VBP
9935	432	4	during	during	IN
9935	432	5	the	the	DT
9935	432	6	burning	burning	NN
9935	432	7	of	of	IN
9935	432	8	an	an	DT
9935	432	9	extremely	extremely	RB
9935	432	10	hot	hot	JJ
9935	432	11	fire	fire	NN
9935	432	12	,	,	,
9935	432	13	but	but	CC
9935	432	14	the	the	DT
9935	432	15	usual	usual	JJ
9935	432	16	temperature	temperature	NN
9935	432	17	of	of	IN
9935	432	18	a	a	DT
9935	432	19	kitchen	kitchen	NN
9935	432	20	fire	fire	NN
9935	432	21	does	do	VBZ
9935	432	22	not	not	RB
9935	432	23	produce	produce	VB
9935	432	24	clinkers	clinker	NNS
9935	432	25	unless	unless	IN
9935	432	26	the	the	DT
9935	432	27	coal	coal	NN
9935	432	28	is	be	VBZ
9935	432	29	of	of	IN
9935	432	30	a	a	DT
9935	432	31	very	very	RB
9935	432	32	poor	poor	JJ
9935	432	33	quality	quality	NN
9935	432	34	.	.	.
9935	433	1	Mixing	mix	VBG
9935	433	2	oyster	oyster	NN
9935	433	3	shells	shell	NNS
9935	433	4	with	with	IN
9935	433	5	coal	coal	NN
9935	433	6	of	of	IN
9935	433	7	this	this	DT
9935	433	8	kind	kind	NN
9935	433	9	often	often	RB
9935	433	10	helps	help	VBZ
9935	433	11	to	to	TO
9935	433	12	prevent	prevent	VB
9935	433	13	their	-PRON-	PRP$
9935	433	14	formation	formation	NN
9935	433	15	.	.	.
9935	434	1	53	53	CD
9935	434	2	.	.	.
9935	435	1	COKE.--Another	coke.--another	NN
9935	435	2	fuel	fuel	NN
9935	435	3	that	that	WDT
9935	435	4	is	be	VBZ
9935	435	5	sometimes	sometimes	RB
9935	435	6	used	use	VBN
9935	435	7	for	for	IN
9935	435	8	cooking	cooking	NN
9935	435	9	is	be	VBZ
9935	435	10	coke	coke	NN
9935	435	11	.	.	.
9935	436	1	Formerly	formerly	RB
9935	436	2	,	,	,
9935	436	3	coke	coke	NN
9935	436	4	was	be	VBD
9935	436	5	a	a	DT
9935	436	6	by	by	IN
9935	436	7	-	-	HYPH
9935	436	8	product	product	NN
9935	436	9	in	in	IN
9935	436	10	the	the	DT
9935	436	11	manufacture	manufacture	NN
9935	436	12	of	of	IN
9935	436	13	illuminating	illuminate	VBG
9935	436	14	gas	gas	NN
9935	436	15	,	,	,
9935	436	16	but	but	CC
9935	436	17	now	now	RB
9935	436	18	it	-PRON-	PRP
9935	436	19	is	be	VBZ
9935	436	20	manufactured	manufacture	VBN
9935	436	21	from	from	IN
9935	436	22	coal	coal	NN
9935	436	23	for	for	IN
9935	436	24	use	use	NN
9935	436	25	as	as	IN
9935	436	26	a	a	DT
9935	436	27	fuel	fuel	NN
9935	436	28	.	.	.
9935	437	1	Because	because	IN
9935	437	2	of	of	IN
9935	437	3	the	the	DT
9935	437	4	nature	nature	NN
9935	437	5	of	of	IN
9935	437	6	its	-PRON-	PRP$
9935	437	7	composition	composition	NN
9935	437	8	,	,	,
9935	437	9	coke	coke	NNP
9935	437	10	produces	produce	VBZ
9935	437	11	a	a	DT
9935	437	12	very	very	RB
9935	437	13	hot	hot	JJ
9935	437	14	fire	fire	NN
9935	437	15	and	and	CC
9935	437	16	is	be	VBZ
9935	437	17	therefore	therefore	RB
9935	437	18	favorable	favorable	JJ
9935	437	19	for	for	IN
9935	437	20	rapid	rapid	JJ
9935	437	21	cooking	cooking	NN
9935	437	22	,	,	,
9935	437	23	such	such	JJ
9935	437	24	as	as	IN
9935	437	25	broiling	broiling	NN
9935	437	26	.	.	.
9935	438	1	However	however	RB
9935	438	2	,	,	,
9935	438	3	it	-PRON-	PRP
9935	438	4	is	be	VBZ
9935	438	5	used	use	VBN
9935	438	6	more	more	RBR
9935	438	7	extensively	extensively	RB
9935	438	8	in	in	IN
9935	438	9	hotels	hotel	NNS
9935	438	10	and	and	CC
9935	438	11	institutions	institution	NNS
9935	438	12	than	than	IN
9935	438	13	in	in	IN
9935	438	14	kitchens	kitchens	NNP
9935	438	15	where	where	WRB
9935	438	16	cooking	cooking	NN
9935	438	17	is	be	VBZ
9935	438	18	done	do	VBN
9935	438	19	on	on	IN
9935	438	20	a	a	DT
9935	438	21	small	small	JJ
9935	438	22	scale	scale	NN
9935	438	23	.	.	.
9935	439	1	GAS	GAS	NNP
9935	439	2	54	54	CD
9935	439	3	.	.	.
9935	440	1	VALUE	VALUE	NNP
9935	440	2	OF	of	IN
9935	440	3	GAS	GAS	NNP
9935	440	4	AS	as	IN
9935	440	5	FUEL.--As	FUEL.--As	NNP
9935	440	6	a	a	DT
9935	440	7	fuel	fuel	NN
9935	440	8	for	for	IN
9935	440	9	cooking	cooking	NN
9935	440	10	purposes	purpose	NNS
9935	440	11	,	,	,
9935	440	12	gas	gas	NN
9935	440	13	,	,	,
9935	440	14	both	both	CC
9935	440	15	_	_	NNP
9935	440	16	artificial	artificial	JJ
9935	440	17	_	_	NNP
9935	440	18	and	and	CC
9935	440	19	_	_	NNP
9935	440	20	natural	natural	JJ
9935	440	21	_	_	NNP
9935	440	22	,	,	,
9935	440	23	is	be	VBZ
9935	440	24	very	very	RB
9935	440	25	effective	effective	JJ
9935	440	26	,	,	,
9935	440	27	and	and	CC
9935	440	28	in	in	IN
9935	440	29	localities	locality	NNS
9935	440	30	where	where	WRB
9935	440	31	the	the	DT
9935	440	32	piping	piping	NN
9935	440	33	of	of	IN
9935	440	34	gas	gas	NN
9935	440	35	into	into	IN
9935	440	36	homes	home	NNS
9935	440	37	is	be	VBZ
9935	440	38	possible	possible	JJ
9935	440	39	it	-PRON-	PRP
9935	440	40	is	be	VBZ
9935	440	41	used	use	VBN
9935	440	42	extensively	extensively	RB
9935	440	43	.	.	.
9935	441	1	Of	of	IN
9935	441	2	the	the	DT
9935	441	3	two	two	CD
9935	441	4	kinds	kind	NNS
9935	441	5	,	,	,
9935	441	6	artificial	artificial	JJ
9935	441	7	gas	gas	NN
9935	441	8	produces	produce	VBZ
9935	441	9	the	the	DT
9935	441	10	least	least	JJS
9935	441	11	heat	heat	NN
9935	441	12	;	;	:
9935	441	13	also	also	RB
9935	441	14	,	,	,
9935	441	15	it	-PRON-	PRP
9935	441	16	is	be	VBZ
9935	441	17	the	the	DT
9935	441	18	most	most	RBS
9935	441	19	expensive	expensive	JJ
9935	441	20	,	,	,
9935	441	21	usually	usually	RB
9935	441	22	costing	cost	VBG
9935	441	23	two	two	CD
9935	441	24	or	or	CC
9935	441	25	three	three	CD
9935	441	26	times	time	NNS
9935	441	27	as	as	RB
9935	441	28	much	much	RB
9935	441	29	as	as	IN
9935	441	30	natural	natural	JJ
9935	441	31	gas	gas	NN
9935	441	32	.	.	.
9935	442	1	Both	both	DT
9935	442	2	are	be	VBP
9935	442	3	very	very	RB
9935	442	4	cheap	cheap	JJ
9935	442	5	,	,	,
9935	442	6	however	however	RB
9935	442	7	,	,	,
9935	442	8	considering	consider	VBG
9935	442	9	their	-PRON-	PRP$
9935	442	10	convenience	convenience	NN
9935	442	11	as	as	IN
9935	442	12	a	a	DT
9935	442	13	kitchen	kitchen	NN
9935	442	14	fuel	fuel	NN
9935	442	15	.	.	.
9935	443	1	Heat	heat	NN
9935	443	2	from	from	IN
9935	443	3	gas	gas	NN
9935	443	4	is	be	VBZ
9935	443	5	obtained	obtain	VBN
9935	443	6	by	by	IN
9935	443	7	merely	merely	RB
9935	443	8	turning	turn	VBG
9935	443	9	it	-PRON-	PRP
9935	443	10	on	on	RP
9935	443	11	and	and	CC
9935	443	12	igniting	ignite	VBG
9935	443	13	it	-PRON-	PRP
9935	443	14	,	,	,
9935	443	15	as	as	IN
9935	443	16	with	with	IN
9935	443	17	a	a	DT
9935	443	18	lighted	lighted	JJ
9935	443	19	match	match	NN
9935	443	20	.	.	.
9935	444	1	Its	-PRON-	PRP$
9935	444	2	consumption	consumption	NN
9935	444	3	can	can	MD
9935	444	4	be	be	VB
9935	444	5	stopped	stop	VBN
9935	444	6	at	at	RP
9935	444	7	once	once	RB
9935	444	8	by	by	IN
9935	444	9	closing	close	VBG
9935	444	10	off	off	RP
9935	444	11	the	the	DT
9935	444	12	supply	supply	NN
9935	444	13	,	,	,
9935	444	14	or	or	CC
9935	444	15	it	-PRON-	PRP
9935	444	16	can	can	MD
9935	444	17	be	be	VB
9935	444	18	regulated	regulate	VBN
9935	444	19	as	as	IN
9935	444	20	desired	desire	VBN
9935	444	21	and	and	CC
9935	444	22	in	in	IN
9935	444	23	this	this	DT
9935	444	24	way	way	NN
9935	444	25	made	make	VBN
9935	444	26	to	to	TO
9935	444	27	give	give	VB
9935	444	28	the	the	DT
9935	444	29	exact	exact	JJ
9935	444	30	amount	amount	NN
9935	444	31	of	of	IN
9935	444	32	heat	heat	NN
9935	444	33	required	require	VBN
9935	444	34	for	for	IN
9935	444	35	the	the	DT
9935	444	36	method	method	NN
9935	444	37	of	of	IN
9935	444	38	cookery	cookery	NN
9935	444	39	adopted	adopt	VBN
9935	444	40	.	.	.
9935	445	1	Neither	neither	DT
9935	445	2	smoke	smoke	NN
9935	445	3	nor	nor	CC
9935	445	4	soot	soot	NN
9935	445	5	is	be	VBZ
9935	445	6	produced	produce	VBN
9935	445	7	in	in	IN
9935	445	8	burning	burn	VBG
9935	445	9	gas	gas	NN
9935	445	10	if	if	IN
9935	445	11	the	the	DT
9935	445	12	burners	burner	NNS
9935	445	13	of	of	IN
9935	445	14	the	the	DT
9935	445	15	gas	gas	NN
9935	445	16	stove	stove	NN
9935	445	17	are	be	VBP
9935	445	18	adjusted	adjust	VBN
9935	445	19	to	to	TO
9935	445	20	admit	admit	VB
9935	445	21	the	the	DT
9935	445	22	right	right	JJ
9935	445	23	amount	amount	NN
9935	445	24	of	of	IN
9935	445	25	air	air	NN
9935	445	26	,	,	,
9935	445	27	and	and	CC
9935	445	28	no	no	DT
9935	445	29	ashes	ashe	NNS
9935	445	30	nor	nor	CC
9935	445	31	refuse	refuse	VB
9935	445	32	remain	remain	VBP
9935	445	33	to	to	TO
9935	445	34	be	be	VB
9935	445	35	disposed	dispose	VBN
9935	445	36	of	of	IN
9935	445	37	after	after	IN
9935	445	38	gas	gas	NN
9935	445	39	has	have	VBZ
9935	445	40	been	be	VBN
9935	445	41	burned	burn	VBN
9935	445	42	.	.	.
9935	446	1	Because	because	IN
9935	446	2	gas	gas	NN
9935	446	3	is	be	VBZ
9935	446	4	so	so	RB
9935	446	5	easily	easily	RB
9935	446	6	handled	handle	VBN
9935	446	7	,	,	,
9935	446	8	good	good	JJ
9935	446	9	results	result	NNS
9935	446	10	can	can	MD
9935	446	11	be	be	VB
9935	446	12	obtained	obtain	VBN
9935	446	13	by	by	IN
9935	446	14	those	those	DT
9935	446	15	who	who	WP
9935	446	16	have	have	VBP
9935	446	17	had	have	VBN
9935	446	18	very	very	RB
9935	446	19	little	little	JJ
9935	446	20	experience	experience	NN
9935	446	21	in	in	IN
9935	446	22	using	use	VBG
9935	446	23	it	-PRON-	PRP
9935	446	24	,	,	,
9935	446	25	and	and	CC
9935	446	26	with	with	IN
9935	446	27	study	study	NN
9935	446	28	and	and	CC
9935	446	29	practice	practice	NN
9935	446	30	results	result	NNS
9935	446	31	become	become	VBP
9935	446	32	uniform	uniform	NN
9935	446	33	and	and	CC
9935	446	34	gas	gas	NN
9935	446	35	proves	prof	NNS
9935	446	36	to	to	TO
9935	446	37	be	be	VB
9935	446	38	an	an	DT
9935	446	39	economical	economical	JJ
9935	446	40	fuel	fuel	NN
9935	446	41	.	.	.
9935	447	1	55	55	CD
9935	447	2	.	.	.
9935	448	1	MEASUREMENT	MEASUREMENT	NNP
9935	448	2	OF	of	IN
9935	448	3	GAS.--Gas	GAS.--Gas	NNP
9935	448	4	is	be	VBZ
9935	448	5	measured	measure	VBN
9935	448	6	by	by	IN
9935	448	7	the	the	DT
9935	448	8	cubic	cubic	JJ
9935	448	9	foot	foot	NN
9935	448	10	,	,	,
9935	448	11	and	and	CC
9935	448	12	a	a	DT
9935	448	13	definite	definite	JJ
9935	448	14	price	price	NN
9935	448	15	is	be	VBZ
9935	448	16	charged	charge	VBN
9935	448	17	for	for	IN
9935	448	18	each	each	DT
9935	448	19	1,000	1,000	CD
9935	448	20	cubic	cubic	JJ
9935	448	21	feet	foot	NNS
9935	448	22	.	.	.
9935	449	1	To	to	TO
9935	449	2	determine	determine	VB
9935	449	3	the	the	DT
9935	449	4	quantity	quantity	NN
9935	449	5	used	use	VBN
9935	449	6	,	,	,
9935	449	7	it	-PRON-	PRP
9935	449	8	is	be	VBZ
9935	449	9	passed	pass	VBN
9935	449	10	through	through	IN
9935	449	11	what	what	WP
9935	449	12	is	be	VBZ
9935	449	13	called	call	VBN
9935	449	14	a	a	DT
9935	449	15	meter	meter	NN
9935	449	16	,	,	,
9935	449	17	which	which	WDT
9935	449	18	measures	measure	VBZ
9935	449	19	as	as	IN
9935	449	20	the	the	DT
9935	449	21	gas	gas	NN
9935	449	22	burns	burn	NNS
9935	449	23	.	.	.
9935	450	1	It	-PRON-	PRP
9935	450	2	is	be	VBZ
9935	450	3	important	important	JJ
9935	450	4	that	that	IN
9935	450	5	each	each	DT
9935	450	6	housewife	housewife	NN
9935	450	7	be	be	VB
9935	450	8	able	able	JJ
9935	450	9	to	to	TO
9935	450	10	read	read	VB
9935	450	11	the	the	DT
9935	450	12	amount	amount	NN
9935	450	13	registered	register	VBN
9935	450	14	by	by	IN
9935	450	15	the	the	DT
9935	450	16	meter	meter	NN
9935	450	17	,	,	,
9935	450	18	so	so	IN
9935	450	19	that	that	IN
9935	450	20	she	-PRON-	PRP
9935	450	21	can	can	MD
9935	450	22	compare	compare	VB
9935	450	23	her	-PRON-	PRP$
9935	450	24	gas	gas	NN
9935	450	25	bill	bill	NN
9935	450	26	with	with	IN
9935	450	27	the	the	DT
9935	450	28	meter	meter	NN
9935	450	29	reading	reading	NN
9935	450	30	and	and	CC
9935	450	31	thus	thus	RB
9935	450	32	determine	determine	VB
9935	450	33	whether	whether	IN
9935	450	34	the	the	DT
9935	450	35	charges	charge	NNS
9935	450	36	are	be	VBP
9935	450	37	correct	correct	JJ
9935	450	38	.	.	.
9935	451	1	If	if	IN
9935	451	2	only	only	RB
9935	451	3	the	the	DT
9935	451	4	usual	usual	JJ
9935	451	5	amount	amount	NN
9935	451	6	of	of	IN
9935	451	7	gas	gas	NN
9935	451	8	has	have	VBZ
9935	451	9	been	be	VBN
9935	451	10	consumed	consume	VBN
9935	451	11	and	and	CC
9935	451	12	the	the	DT
9935	451	13	bill	bill	NN
9935	451	14	does	do	VBZ
9935	451	15	not	not	RB
9935	451	16	seem	seem	VB
9935	451	17	to	to	TO
9935	451	18	be	be	VB
9935	451	19	correct	correct	JJ
9935	451	20	or	or	CC
9935	451	21	is	be	VBZ
9935	451	22	much	much	RB
9935	451	23	larger	large	JJR
9935	451	24	than	than	IN
9935	451	25	it	-PRON-	PRP
9935	451	26	has	have	VBZ
9935	451	27	been	be	VBN
9935	451	28	previously	previously	RB
9935	451	29	,	,	,
9935	451	30	the	the	DT
9935	451	31	matter	matter	NN
9935	451	32	should	should	MD
9935	451	33	be	be	VB
9935	451	34	reported	report	VBN
9935	451	35	to	to	IN
9935	451	36	the	the	DT
9935	451	37	proper	proper	JJ
9935	451	38	authorities	authority	NNS
9935	451	39	,	,	,
9935	451	40	for	for	IN
9935	451	41	the	the	DT
9935	451	42	meter	meter	NN
9935	451	43	may	may	MD
9935	451	44	be	be	VB
9935	451	45	out	out	IN
9935	451	46	of	of	IN
9935	451	47	order	order	NN
9935	451	48	and	and	CC
9935	451	49	in	in	IN
9935	451	50	need	need	NN
9935	451	51	of	of	IN
9935	451	52	repair	repair	NN
9935	451	53	.	.	.
9935	452	1	[	[	-LRB-
9935	452	2	Illustration	illustration	NN
9935	452	3	:	:	:
9935	452	4	Fig	Fig	NNP
9935	452	5	.	.	.
9935	453	1	1	1	CD
9935	453	2	Gas	Gas	NNP
9935	453	3	Meter	Meter	NNP
9935	453	4	Dials	Dials	NNPS
9935	453	5	]	]	-RRB-
9935	453	6	56	56	CD
9935	453	7	.	.	.
9935	454	1	READING	read	VBG
9935	454	2	A	a	DT
9935	454	3	GAS	gas	NN
9935	454	4	METER.--To	METER.--To	NNS
9935	454	5	register	register	VB
9935	454	6	the	the	DT
9935	454	7	quantity	quantity	NN
9935	454	8	of	of	IN
9935	454	9	gas	gas	NN
9935	454	10	that	that	WDT
9935	454	11	is	be	VBZ
9935	454	12	consumed	consume	VBN
9935	454	13	,	,	,
9935	454	14	a	a	DT
9935	454	15	gas	gas	NN
9935	454	16	meter	meter	NN
9935	454	17	,	,	,
9935	454	18	as	as	IN
9935	454	19	is	be	VBZ
9935	454	20	shown	show	VBN
9935	454	21	in	in	IN
9935	454	22	Fig	Fig	NNP
9935	454	23	.	.	.
9935	455	1	1	1	CD
9935	455	2	,	,	,
9935	455	3	is	be	VBZ
9935	455	4	provided	provide	VBN
9935	455	5	with	with	IN
9935	455	6	three	three	CD
9935	455	7	large	large	JJ
9935	455	8	dials	dial	NNS
9935	455	9	,	,	,
9935	455	10	each	each	DT
9935	455	11	of	of	IN
9935	455	12	which	which	WDT
9935	455	13	has	have	VBZ
9935	455	14	ten	ten	CD
9935	455	15	spaces	space	NNS
9935	455	16	over	over	IN
9935	455	17	which	which	WDT
9935	455	18	the	the	DT
9935	455	19	hand	hand	NN
9935	455	20	,	,	,
9935	455	21	or	or	CC
9935	455	22	indicator	indicator	NN
9935	455	23	,	,	,
9935	455	24	passes	pass	VBZ
9935	455	25	to	to	TO
9935	455	26	indicate	indicate	VB
9935	455	27	the	the	DT
9935	455	28	amount	amount	NN
9935	455	29	of	of	IN
9935	455	30	gas	gas	NN
9935	455	31	consumed	consume	VBN
9935	455	32	,	,	,
9935	455	33	and	and	CC
9935	455	34	with	with	IN
9935	455	35	one	one	CD
9935	455	36	small	small	JJ
9935	455	37	dial	dial	NN
9935	455	38	,	,	,
9935	455	39	around	around	IN
9935	455	40	which	which	WDT
9935	455	41	the	the	DT
9935	455	42	hand	hand	NN
9935	455	43	makes	make	VBZ
9935	455	44	one	one	CD
9935	455	45	revolution	revolution	NN
9935	455	46	every	every	DT
9935	455	47	time	time	NN
9935	455	48	2	2	CD
9935	455	49	cubic	cubic	JJ
9935	455	50	feet	foot	NNS
9935	455	51	of	of	IN
9935	455	52	gas	gas	NN
9935	455	53	is	be	VBZ
9935	455	54	consumed	consume	VBN
9935	455	55	.	.	.
9935	456	1	This	this	DT
9935	456	2	small	small	JJ
9935	456	3	dial	dial	NN
9935	456	4	serves	serve	VBZ
9935	456	5	to	to	TO
9935	456	6	tell	tell	VB
9935	456	7	whether	whether	IN
9935	456	8	gas	gas	NN
9935	456	9	is	be	VBZ
9935	456	10	leaking	leak	VBG
9935	456	11	when	when	WRB
9935	456	12	the	the	DT
9935	456	13	stoves	stove	NNS
9935	456	14	and	and	CC
9935	456	15	lights	light	NNS
9935	456	16	are	be	VBP
9935	456	17	not	not	RB
9935	456	18	turned	turn	VBN
9935	456	19	on	on	RP
9935	456	20	.	.	.
9935	457	1	Above	above	IN
9935	457	2	each	each	DT
9935	457	3	large	large	JJ
9935	457	4	dial	dial	NN
9935	457	5	is	be	VBZ
9935	457	6	an	an	DT
9935	457	7	arrow	arrow	NN
9935	457	8	that	that	WDT
9935	457	9	points	point	VBZ
9935	457	10	out	out	RP
9935	457	11	the	the	DT
9935	457	12	direction	direction	NN
9935	457	13	in	in	IN
9935	457	14	which	which	WDT
9935	457	15	to	to	TO
9935	457	16	read	read	VB
9935	457	17	,	,	,
9935	457	18	the	the	DT
9935	457	19	two	two	CD
9935	457	20	outside	outside	JJ
9935	457	21	ones	one	NNS
9935	457	22	reading	read	VBG
9935	457	23	toward	toward	IN
9935	457	24	the	the	DT
9935	457	25	right	right	NN
9935	457	26	and	and	CC
9935	457	27	the	the	DT
9935	457	28	center	center	NN
9935	457	29	one	one	CD
9935	457	30	toward	toward	IN
9935	457	31	the	the	DT
9935	457	32	left	left	NN
9935	457	33	;	;	:
9935	457	34	also	also	RB
9935	457	35	,	,	,
9935	457	36	above	above	IN
9935	457	37	each	each	DT
9935	457	38	dial	dial	NN
9935	457	39	is	be	VBZ
9935	457	40	lettered	letter	VBN
9935	457	41	the	the	DT
9935	457	42	quantity	quantity	NN
9935	457	43	of	of	IN
9935	457	44	gas	gas	NN
9935	457	45	that	that	WDT
9935	457	46	each	each	DT
9935	457	47	dial	dial	NN
9935	457	48	registers	register	NNS
9935	457	49	,	,	,
9935	457	50	that	that	IN
9935	457	51	at	at	IN
9935	457	52	the	the	DT
9935	457	53	right	right	JJ
9935	457	54	registering	register	VBG
9935	457	55	1,000	1,000	CD
9935	457	56	cubic	cubic	JJ
9935	457	57	feet	foot	NNS
9935	457	58	,	,	,
9935	457	59	that	that	IN
9935	457	60	in	in	IN
9935	457	61	the	the	DT
9935	457	62	center	center	NN
9935	457	63	10,000	10,000	CD
9935	457	64	cubic	cubic	JJ
9935	457	65	feet	foot	NNS
9935	457	66	,	,	,
9935	457	67	and	and	CC
9935	457	68	that	that	IN
9935	457	69	at	at	IN
9935	457	70	the	the	DT
9935	457	71	left	left	JJ
9935	457	72	100,000	100,000	CD
9935	457	73	cubic	cubic	JJ
9935	457	74	feet	foot	NNS
9935	457	75	.	.	.
9935	458	1	To	to	TO
9935	458	2	read	read	VB
9935	458	3	the	the	DT
9935	458	4	dials	dial	NNS
9935	458	5	,	,	,
9935	458	6	begin	begin	VB
9935	458	7	at	at	IN
9935	458	8	the	the	DT
9935	458	9	left	left	NN
9935	458	10	,	,	,
9935	458	11	or	or	CC
9935	458	12	the	the	DT
9935	458	13	100,000	100,000	CD
9935	458	14	dial	dial	NN
9935	458	15	,	,	,
9935	458	16	and	and	CC
9935	458	17	read	read	VBD
9935	458	18	toward	toward	IN
9935	458	19	the	the	DT
9935	458	20	right	right	NN
9935	458	21	.	.	.
9935	459	1	In	in	IN
9935	459	2	each	each	DT
9935	459	3	instance	instance	NN
9935	459	4	,	,	,
9935	459	5	read	read	VB
9935	459	6	the	the	DT
9935	459	7	number	number	NN
9935	459	8	over	over	IN
9935	459	9	which	which	WDT
9935	459	10	the	the	DT
9935	459	11	hand	hand	NN
9935	459	12	has	have	VBZ
9935	459	13	passed	pass	VBN
9935	459	14	last	last	RB
9935	459	15	.	.	.
9935	460	1	For	for	IN
9935	460	2	instance	instance	NN
9935	460	3	,	,	,
9935	460	4	when	when	WRB
9935	460	5	,	,	,
9935	460	6	as	as	IN
9935	460	7	in	in	IN
9935	460	8	Fig	Fig	NNP
9935	460	9	.	.	.
9935	461	1	1	1	CD
9935	461	2	,	,	,
9935	461	3	the	the	DT
9935	461	4	hand	hand	NN
9935	461	5	lies	lie	VBZ
9935	461	6	between	between	IN
9935	461	7	5	5	CD
9935	461	8	and	and	CC
9935	461	9	6	6	CD
9935	461	10	on	on	IN
9935	461	11	the	the	DT
9935	461	12	left	left	JJ
9935	461	13	dial	dial	NN
9935	461	14	,	,	,
9935	461	15	5	5	CD
9935	461	16	is	be	VBZ
9935	461	17	read	read	VBN
9935	461	18	;	;	:
9935	461	19	on	on	IN
9935	461	20	the	the	DT
9935	461	21	center	center	NN
9935	461	22	dial	dial	NN
9935	461	23	,	,	,
9935	461	24	when	when	WRB
9935	461	25	the	the	DT
9935	461	26	hand	hand	NN
9935	461	27	lies	lie	VBZ
9935	461	28	between	between	IN
9935	461	29	5	5	CD
9935	461	30	and	and	CC
9935	461	31	6	6	CD
9935	461	32	,	,	,
9935	461	33	5	5	CD
9935	461	34	is	be	VBZ
9935	461	35	read	read	VBN
9935	461	36	also	also	RB
9935	461	37	;	;	:
9935	461	38	and	and	CC
9935	461	39	on	on	IN
9935	461	40	the	the	DT
9935	461	41	right	right	JJ
9935	461	42	dial	dial	NN
9935	461	43	,	,	,
9935	461	44	when	when	WRB
9935	461	45	the	the	DT
9935	461	46	hand	hand	NN
9935	461	47	lies	lie	VBZ
9935	461	48	between	between	IN
9935	461	49	2	2	CD
9935	461	50	and	and	CC
9935	461	51	3	3	CD
9935	461	52	,	,	,
9935	461	53	the	the	DT
9935	461	54	2	2	CD
9935	461	55	,	,	,
9935	461	56	which	which	WDT
9935	461	57	is	be	VBZ
9935	461	58	really	really	RB
9935	461	59	200	200	CD
9935	461	60	,	,	,
9935	461	61	is	be	VBZ
9935	461	62	read	read	VBN
9935	461	63	.	.	.
9935	462	1	57	57	CD
9935	462	2	.	.	.
9935	463	1	To	to	TO
9935	463	2	compute	compute	VB
9935	463	3	the	the	DT
9935	463	4	quantity	quantity	NN
9935	463	5	of	of	IN
9935	463	6	gas	gas	NN
9935	463	7	used	use	VBN
9935	463	8	,	,	,
9935	463	9	the	the	DT
9935	463	10	dials	dial	NNS
9935	463	11	are	be	VBP
9935	463	12	read	read	VBN
9935	463	13	from	from	IN
9935	463	14	left	left	NN
9935	463	15	to	to	IN
9935	463	16	right	right	NN
9935	463	17	and	and	CC
9935	463	18	the	the	DT
9935	463	19	three	three	CD
9935	463	20	readings	reading	NNS
9935	463	21	are	be	VBP
9935	463	22	added	add	VBN
9935	463	23	.	.	.
9935	464	1	Then	then	RB
9935	464	2	,	,	,
9935	464	3	in	in	IN
9935	464	4	order	order	NN
9935	464	5	to	to	TO
9935	464	6	determine	determine	VB
9935	464	7	the	the	DT
9935	464	8	quantity	quantity	NN
9935	464	9	burned	burn	VBN
9935	464	10	since	since	IN
9935	464	11	the	the	DT
9935	464	12	previous	previous	JJ
9935	464	13	reading	reading	NN
9935	464	14	,	,	,
9935	464	15	the	the	DT
9935	464	16	amount	amount	NN
9935	464	17	registered	register	VBN
9935	464	18	at	at	IN
9935	464	19	that	that	DT
9935	464	20	time	time	NN
9935	464	21	,	,	,
9935	464	22	which	which	WDT
9935	464	23	is	be	VBZ
9935	464	24	always	always	RB
9935	464	25	stated	state	VBN
9935	464	26	on	on	IN
9935	464	27	the	the	DT
9935	464	28	gas	gas	NN
9935	464	29	bill	bill	NN
9935	464	30	,	,	,
9935	464	31	must	must	MD
9935	464	32	be	be	VB
9935	464	33	subtracted	subtract	VBN
9935	464	34	from	from	IN
9935	464	35	the	the	DT
9935	464	36	new	new	JJ
9935	464	37	reading	reading	NN
9935	464	38	.	.	.
9935	465	1	To	to	TO
9935	465	2	illustrate	illustrate	VB
9935	465	3	the	the	DT
9935	465	4	manner	manner	NN
9935	465	5	in	in	IN
9935	465	6	which	which	WDT
9935	465	7	the	the	DT
9935	465	8	cost	cost	NN
9935	465	9	of	of	IN
9935	465	10	gas	gas	NN
9935	465	11	consumed	consume	VBN
9935	465	12	may	may	MD
9935	465	13	be	be	VB
9935	465	14	determined	determine	VBN
9935	465	15	,	,	,
9935	465	16	assume	assume	VBP
9935	465	17	that	that	IN
9935	465	18	gas	gas	NN
9935	465	19	costs	cost	NNS
9935	465	20	90	90	CD
9935	465	21	cents	cent	NNS
9935	465	22	per	per	IN
9935	465	23	1,000	1,000	CD
9935	465	24	cubic	cubic	JJ
9935	465	25	feet	foot	NNS
9935	465	26	,	,	,
9935	465	27	that	that	IN
9935	465	28	the	the	DT
9935	465	29	previous	previous	JJ
9935	465	30	reading	reading	NN
9935	465	31	of	of	IN
9935	465	32	the	the	DT
9935	465	33	gas	gas	NN
9935	465	34	meter	meter	NN
9935	465	35	,	,	,
9935	465	36	say	say	VBP
9935	465	37	on	on	IN
9935	465	38	May	May	NNP
9935	465	39	15	15	CD
9935	465	40	,	,	,
9935	465	41	was	be	VBD
9935	465	42	52,600	52,600	CD
9935	465	43	cubic	cubic	JJ
9935	465	44	feet	foot	NNS
9935	465	45	,	,	,
9935	465	46	and	and	CC
9935	465	47	that	that	IN
9935	465	48	on	on	IN
9935	465	49	June	June	NNP
9935	465	50	15	15	CD
9935	465	51	the	the	DT
9935	465	52	meter	meter	NN
9935	465	53	registered	register	VBN
9935	465	54	as	as	IN
9935	465	55	shown	show	VBN
9935	465	56	in	in	IN
9935	465	57	Fig	Fig	NNP
9935	465	58	.	.	.
9935	466	1	1	1	LS
9935	466	2	.	.	.
9935	467	1	As	as	IN
9935	467	2	was	be	VBD
9935	467	3	just	just	RB
9935	467	4	explained	explain	VBN
9935	467	5	,	,	,
9935	467	6	the	the	DT
9935	467	7	left	left	JJ
9935	467	8	dial	dial	NN
9935	467	9	of	of	IN
9935	467	10	the	the	DT
9935	467	11	meter	meter	NN
9935	467	12	reads	read	VBZ
9935	467	13	5	5	CD
9935	467	14	,	,	,
9935	467	15	the	the	DT
9935	467	16	center	center	NN
9935	467	17	dial	dial	NN
9935	467	18	5	5	CD
9935	467	19	,	,	,
9935	467	20	and	and	CC
9935	467	21	the	the	DT
9935	467	22	right	right	JJ
9935	467	23	dial	dial	NN
9935	467	24	200	200	CD
9935	467	25	.	.	.
9935	468	1	Therefore	therefore	RB
9935	468	2	,	,	,
9935	468	3	put	put	VBD
9935	468	4	these	these	DT
9935	468	5	figures	figure	NNS
9935	468	6	down	down	RP
9935	468	7	so	so	IN
9935	468	8	that	that	IN
9935	468	9	they	-PRON-	PRP
9935	468	10	follow	follow	VBP
9935	468	11	one	one	CD
9935	468	12	another	another	DT
9935	468	13	,	,	,
9935	468	14	as	as	IN
9935	468	15	5	5	CD
9935	468	16	-	-	SYM
9935	468	17	5	5	CD
9935	468	18	-	-	HYPH
9935	468	19	200	200	CD
9935	468	20	.	.	.
9935	469	1	This	this	DT
9935	469	2	means	mean	VBZ
9935	469	3	then	then	RB
9935	469	4	that	that	IN
9935	469	5	the	the	DT
9935	469	6	reading	reading	NN
9935	469	7	on	on	IN
9935	469	8	June	June	NNP
9935	469	9	15	15	CD
9935	469	10	is	be	VBZ
9935	469	11	55,200	55,200	CD
9935	469	12	cubic	cubic	JJ
9935	469	13	feet	foot	NNS
9935	469	14	.	.	.
9935	470	1	With	with	IN
9935	470	2	this	this	DT
9935	470	3	amount	amount	NN
9935	470	4	ascertained	ascertain	VBN
9935	470	5	,	,	,
9935	470	6	subtract	subtract	VB
9935	470	7	from	from	IN
9935	470	8	it	-PRON-	PRP
9935	470	9	the	the	DT
9935	470	10	previous	previous	JJ
9935	470	11	reading	reading	NN
9935	470	12	,	,	,
9935	470	13	or	or	CC
9935	470	14	52,600	52,600	CD
9935	470	15	cubic	cubic	JJ
9935	470	16	feet	foot	NNS
9935	470	17	,	,	,
9935	470	18	which	which	WDT
9935	470	19	will	will	MD
9935	470	20	give	give	VB
9935	470	21	2,600	2,600	CD
9935	470	22	cubic	cubic	JJ
9935	470	23	feet	foot	NNS
9935	470	24	,	,	,
9935	470	25	or	or	CC
9935	470	26	the	the	DT
9935	470	27	quantity	quantity	NN
9935	470	28	of	of	IN
9935	470	29	gas	gas	NN
9935	470	30	burned	burn	VBN
9935	470	31	from	from	IN
9935	470	32	May	May	NNP
9935	470	33	15	15	CD
9935	470	34	to	to	IN
9935	470	35	June	June	NNP
9935	470	36	15	15	CD
9935	470	37	.	.	.
9935	471	1	Since	since	IN
9935	471	2	gas	gas	NN
9935	471	3	costs	cost	NNS
9935	471	4	90	90	CD
9935	471	5	cents	cent	NNS
9935	471	6	per	per	IN
9935	471	7	1,000	1,000	CD
9935	471	8	cubic	cubic	JJ
9935	471	9	feet	foot	NNS
9935	471	10	,	,	,
9935	471	11	the	the	DT
9935	471	12	cost	cost	NN
9935	471	13	of	of	IN
9935	471	14	the	the	DT
9935	471	15	amount	amount	NN
9935	471	16	burned	burn	VBN
9935	471	17	,	,	,
9935	471	18	or	or	CC
9935	471	19	2,600	2,600	CD
9935	471	20	cubic	cubic	JJ
9935	471	21	feet	foot	NNS
9935	471	22	,	,	,
9935	471	23	may	may	MD
9935	471	24	be	be	VB
9935	471	25	estimated	estimate	VBN
9935	471	26	by	by	IN
9935	471	27	dividing	divide	VBG
9935	471	28	2,600	2,600	CD
9935	471	29	cubic	cubic	JJ
9935	471	30	feet	foot	NNS
9935	471	31	by	by	IN
9935	471	32	1,000	1,000	CD
9935	471	33	and	and	CC
9935	471	34	multiplying	multiply	VBG
9935	471	35	the	the	DT
9935	471	36	result	result	NN
9935	471	37	by	by	IN
9935	471	38	90	90	CD
9935	471	39	;	;	:
9935	471	40	thus	thus	RB
9935	471	41	2,600	2,600	CD
9935	471	42	Ã	ã	NN
9935	471	43	·	·	NFP
9935	471	44	1,000	1,000	CD
9935	471	45	=	=	SYM
9935	471	46	2.6	2.6	CD
9935	471	47	,	,	,
9935	471	48	and	and	CC
9935	471	49	2.6	2.6	CD
9935	471	50	x	x	SYM
9935	471	51	.90	.90	CD
9935	471	52	=	=	SYM
9935	471	53	2.34	2.34	CD
9935	471	54	58	58	CD
9935	471	55	.	.	.
9935	472	1	PREPAYMENT	prepayment	DT
9935	472	2	METERS.--In	METERS.--In	NNP
9935	472	3	many	many	JJ
9935	472	4	places	place	NNS
9935	472	5	,	,	,
9935	472	6	gas	gas	NN
9935	472	7	concerns	concern	NNS
9935	472	8	install	install	VBP
9935	472	9	what	what	WP
9935	472	10	are	be	VBP
9935	472	11	called	call	VBN
9935	472	12	prepayment	prepayment	NN
9935	472	13	meters	meter	NNS
9935	472	14	;	;	:
9935	472	15	that	that	RB
9935	472	16	is	is	RB
9935	472	17	,	,	,
9935	472	18	meters	meter	NNS
9935	472	19	in	in	IN
9935	472	20	which	which	WDT
9935	472	21	the	the	DT
9935	472	22	money	money	NN
9935	472	23	is	be	VBZ
9935	472	24	deposited	deposit	VBN
9935	472	25	before	before	IN
9935	472	26	the	the	DT
9935	472	27	gas	gas	NN
9935	472	28	is	be	VBZ
9935	472	29	burned	burn	VBN
9935	472	30	.	.	.
9935	473	1	Such	such	JJ
9935	473	2	meters	meter	NNS
9935	473	3	register	register	VBP
9935	473	4	the	the	DT
9935	473	5	consumption	consumption	NN
9935	473	6	of	of	IN
9935	473	7	the	the	DT
9935	473	8	gas	gas	NN
9935	473	9	in	in	IN
9935	473	10	the	the	DT
9935	473	11	same	same	JJ
9935	473	12	way	way	NN
9935	473	13	as	as	IN
9935	473	14	the	the	DT
9935	473	15	meters	meter	NNS
9935	473	16	just	just	RB
9935	473	17	mentioned	mention	VBD
9935	473	18	,	,	,
9935	473	19	but	but	CC
9935	473	20	they	-PRON-	PRP
9935	473	21	contain	contain	VBP
9935	473	22	a	a	DT
9935	473	23	receptacle	receptacle	NN
9935	473	24	for	for	IN
9935	473	25	money	money	NN
9935	473	26	.	.	.
9935	474	1	A	a	DT
9935	474	2	coin	coin	NN
9935	474	3	,	,	,
9935	474	4	generally	generally	RB
9935	474	5	a	a	DT
9935	474	6	quarter	quarter	NN
9935	474	7	,	,	,
9935	474	8	is	be	VBZ
9935	474	9	dropped	drop	VBN
9935	474	10	into	into	IN
9935	474	11	a	a	DT
9935	474	12	slot	slot	NN
9935	474	13	leading	lead	VBG
9935	474	14	to	to	IN
9935	474	15	this	this	DT
9935	474	16	receptacle	receptacle	NN
9935	474	17	,	,	,
9935	474	18	and	and	CC
9935	474	19	the	the	DT
9935	474	20	amount	amount	NN
9935	474	21	of	of	IN
9935	474	22	gas	gas	NN
9935	474	23	sold	sell	VBN
9935	474	24	for	for	IN
9935	474	25	this	this	DT
9935	474	26	sum	sum	NN
9935	474	27	is	be	VBZ
9935	474	28	then	then	RB
9935	474	29	permitted	permit	VBN
9935	474	30	to	to	TO
9935	474	31	pass	pass	VB
9935	474	32	through	through	RP
9935	474	33	as	as	IN
9935	474	34	it	-PRON-	PRP
9935	474	35	is	be	VBZ
9935	474	36	needed	need	VBN
9935	474	37	.	.	.
9935	475	1	When	when	WRB
9935	475	2	this	this	DT
9935	475	3	amount	amount	NN
9935	475	4	of	of	IN
9935	475	5	gas	gas	NN
9935	475	6	has	have	VBZ
9935	475	7	been	be	VBN
9935	475	8	burned	burn	VBN
9935	475	9	,	,	,
9935	475	10	another	another	DT
9935	475	11	coin	coin	NN
9935	475	12	must	must	MD
9935	475	13	be	be	VB
9935	475	14	inserted	insert	VBN
9935	475	15	in	in	IN
9935	475	16	the	the	DT
9935	475	17	meter	meter	NN
9935	475	18	before	before	IN
9935	475	19	more	more	JJR
9935	475	20	gas	gas	NN
9935	475	21	will	will	MD
9935	475	22	be	be	VB
9935	475	23	liberated	liberate	VBN
9935	475	24	.	.	.
9935	476	1	KEROSENE	kerosene	RB
9935	476	2	59	59	CD
9935	476	3	.	.	.
9935	477	1	In	in	IN
9935	477	2	communities	community	NNS
9935	477	3	where	where	WRB
9935	477	4	gas	gas	NN
9935	477	5	is	be	VBZ
9935	477	6	not	not	RB
9935	477	7	available	available	JJ
9935	477	8	,	,	,
9935	477	9	kerosene	kerosene	JJ
9935	477	10	,	,	,
9935	477	11	which	which	WDT
9935	477	12	is	be	VBZ
9935	477	13	produced	produce	VBN
9935	477	14	by	by	IN
9935	477	15	the	the	DT
9935	477	16	refinement	refinement	NN
9935	477	17	of	of	IN
9935	477	18	petroleum	petroleum	NN
9935	477	19	,	,	,
9935	477	20	is	be	VBZ
9935	477	21	used	use	VBN
9935	477	22	extensively	extensively	RB
9935	477	23	as	as	IN
9935	477	24	a	a	DT
9935	477	25	fuel	fuel	NN
9935	477	26	for	for	IN
9935	477	27	cooking	cooking	NN
9935	477	28	,	,	,
9935	477	29	especially	especially	RB
9935	477	30	in	in	IN
9935	477	31	hot	hot	JJ
9935	477	32	weather	weather	NN
9935	477	33	when	when	WRB
9935	477	34	the	the	DT
9935	477	35	use	use	NN
9935	477	36	of	of	IN
9935	477	37	a	a	DT
9935	477	38	coal	coal	NN
9935	477	39	or	or	CC
9935	477	40	a	a	DT
9935	477	41	wood	wood	NN
9935	477	42	stove	stove	NN
9935	477	43	adds	add	VBZ
9935	477	44	materially	materially	RB
9935	477	45	to	to	IN
9935	477	46	the	the	DT
9935	477	47	discomfort	discomfort	NN
9935	477	48	of	of	IN
9935	477	49	the	the	DT
9935	477	50	person	person	NN
9935	477	51	who	who	WP
9935	477	52	does	do	VBZ
9935	477	53	the	the	DT
9935	477	54	cooking	cooking	NN
9935	477	55	.	.	.
9935	478	1	Kerosene	Kerosene	NNP
9935	478	2	is	be	VBZ
9935	478	3	burned	burn	VBN
9935	478	4	in	in	IN
9935	478	5	stoves	stove	NNS
9935	478	6	especially	especially	RB
9935	478	7	designed	design	VBN
9935	478	8	for	for	IN
9935	478	9	its	-PRON-	PRP$
9935	478	10	use	use	NN
9935	478	11	,	,	,
9935	478	12	and	and	CC
9935	478	13	while	while	IN
9935	478	14	it	-PRON-	PRP
9935	478	15	is	be	VBZ
9935	478	16	a	a	DT
9935	478	17	cheap	cheap	JJ
9935	478	18	fuel	fuel	NN
9935	478	19	it	-PRON-	PRP
9935	478	20	is	be	VBZ
9935	478	21	not	not	RB
9935	478	22	always	always	RB
9935	478	23	the	the	DT
9935	478	24	same	same	JJ
9935	478	25	in	in	IN
9935	478	26	quality	quality	NN
9935	478	27	.	.	.
9935	479	1	It	-PRON-	PRP
9935	479	2	contains	contain	VBZ
9935	479	3	water	water	NN
9935	479	4	at	at	IN
9935	479	5	all	all	DT
9935	479	6	times	time	NNS
9935	479	7	,	,	,
9935	479	8	but	but	CC
9935	479	9	sometimes	sometimes	RB
9935	479	10	the	the	DT
9935	479	11	proportion	proportion	NN
9935	479	12	of	of	IN
9935	479	13	water	water	NN
9935	479	14	is	be	VBZ
9935	479	15	greater	great	JJR
9935	479	16	than	than	IN
9935	479	17	at	at	IN
9935	479	18	others	other	NNS
9935	479	19	.	.	.
9935	480	1	The	the	DT
9935	480	2	greater	great	JJR
9935	480	3	the	the	DT
9935	480	4	amount	amount	NN
9935	480	5	of	of	IN
9935	480	6	water	water	NN
9935	480	7	,	,	,
9935	480	8	the	the	DT
9935	480	9	less	less	JJR
9935	480	10	fuel	fuel	NN
9935	480	11	will	will	MD
9935	480	12	be	be	VB
9935	480	13	contained	contain	VBN
9935	480	14	in	in	IN
9935	480	15	each	each	DT
9935	480	16	gallon	gallon	NN
9935	480	17	of	of	IN
9935	480	18	kerosene	kerosene	NN
9935	480	19	.	.	.
9935	481	1	The	the	DT
9935	481	2	quality	quality	NN
9935	481	3	of	of	IN
9935	481	4	kerosene	kerosene	NN
9935	481	5	can	can	MD
9935	481	6	be	be	VB
9935	481	7	determined	determine	VBN
9935	481	8	by	by	IN
9935	481	9	checking	check	VBG
9935	481	10	up	up	RP
9935	481	11	the	the	DT
9935	481	12	length	length	NN
9935	481	13	of	of	IN
9935	481	14	time	time	NN
9935	481	15	the	the	DT
9935	481	16	stove	stove	NN
9935	481	17	will	will	MD
9935	481	18	burn	burn	VB
9935	481	19	on	on	IN
9935	481	20	a	a	DT
9935	481	21	specified	specify	VBN
9935	481	22	quantity	quantity	NN
9935	481	23	of	of	IN
9935	481	24	each	each	DT
9935	481	25	new	new	JJ
9935	481	26	purchase	purchase	NN
9935	481	27	of	of	IN
9935	481	28	it	-PRON-	PRP
9935	481	29	.	.	.
9935	482	1	Another	another	DT
9935	482	2	product	product	NN
9935	482	3	of	of	IN
9935	482	4	the	the	DT
9935	482	5	refinement	refinement	NN
9935	482	6	of	of	IN
9935	482	7	petroleum	petroleum	NN
9935	482	8	is	be	VBZ
9935	482	9	_	_	NNP
9935	482	10	gasoline	gasoline	NN
9935	482	11	_	_	NNP
9935	482	12	.	.	.
9935	483	1	However	however	RB
9935	483	2	,	,	,
9935	483	3	it	-PRON-	PRP
9935	483	4	is	be	VBZ
9935	483	5	not	not	RB
9935	483	6	used	use	VBN
9935	483	7	so	so	RB
9935	483	8	extensively	extensively	RB
9935	483	9	for	for	IN
9935	483	10	fuel	fuel	NN
9935	483	11	as	as	IN
9935	483	12	kerosene	kerosene	NN
9935	483	13	,	,	,
9935	483	14	because	because	IN
9935	483	15	it	-PRON-	PRP
9935	483	16	is	be	VBZ
9935	483	17	more	more	RBR
9935	483	18	dangerous	dangerous	JJ
9935	483	19	and	and	CC
9935	483	20	more	more	RBR
9935	483	21	expensive	expensive	JJ
9935	483	22	.	.	.
9935	484	1	ELECTRICITY	ELECTRICITY	NNP
9935	484	2	60	60	CD
9935	484	3	.	.	.
9935	485	1	The	the	DT
9935	485	2	use	use	NN
9935	485	3	of	of	IN
9935	485	4	electricity	electricity	NN
9935	485	5	for	for	IN
9935	485	6	supplying	supply	VBG
9935	485	7	heat	heat	NN
9935	485	8	for	for	IN
9935	485	9	cooking	cooking	NN
9935	485	10	is	be	VBZ
9935	485	11	very	very	RB
9935	485	12	popular	popular	JJ
9935	485	13	in	in	IN
9935	485	14	some	some	DT
9935	485	15	homes	home	NNS
9935	485	16	,	,	,
9935	485	17	especially	especially	RB
9935	485	18	those	those	DT
9935	485	19	which	which	WDT
9935	485	20	are	be	VBP
9935	485	21	properly	properly	RB
9935	485	22	wired	wire	VBN
9935	485	23	,	,	,
9935	485	24	because	because	IN
9935	485	25	of	of	IN
9935	485	26	its	-PRON-	PRP$
9935	485	27	convenience	convenience	NN
9935	485	28	and	and	CC
9935	485	29	cleanliness	cleanliness	NN
9935	485	30	and	and	CC
9935	485	31	the	the	DT
9935	485	32	fact	fact	NN
9935	485	33	that	that	IN
9935	485	34	the	the	DT
9935	485	35	heat	heat	NN
9935	485	36	it	-PRON-	PRP
9935	485	37	produces	produce	VBZ
9935	485	38	can	can	MD
9935	485	39	be	be	VB
9935	485	40	applied	apply	VBN
9935	485	41	direct	direct	RB
9935	485	42	.	.	.
9935	486	1	The	the	DT
9935	486	2	first	first	JJ
9935	486	3	electrical	electrical	JJ
9935	486	4	cooking	cooking	NN
9935	486	5	apparatus	apparatus	NN
9935	486	6	was	be	VBD
9935	486	7	introduced	introduce	VBN
9935	486	8	at	at	IN
9935	486	9	the	the	DT
9935	486	10	time	time	NN
9935	486	11	of	of	IN
9935	486	12	the	the	DT
9935	486	13	World	World	NNP
9935	486	14	's	's	POS
9935	486	15	Fair	Fair	NNP
9935	486	16	in	in	IN
9935	486	17	Chicago	Chicago	NNP
9935	486	18	,	,	,
9935	486	19	in	in	IN
9935	486	20	1892	1892	CD
9935	486	21	,	,	,
9935	486	22	and	and	CC
9935	486	23	since	since	IN
9935	486	24	that	that	DT
9935	486	25	time	time	NN
9935	486	26	rapid	rapid	JJ
9935	486	27	advancement	advancement	NN
9935	486	28	has	have	VBZ
9935	486	29	been	be	VBN
9935	486	30	made	make	VBN
9935	486	31	in	in	IN
9935	486	32	the	the	DT
9935	486	33	production	production	NN
9935	486	34	of	of	IN
9935	486	35	suitable	suitable	JJ
9935	486	36	apparatus	apparatus	NN
9935	486	37	for	for	IN
9935	486	38	cooking	cooking	NN
9935	486	39	electrically	electrically	RB
9935	486	40	.	.	.
9935	487	1	Electricity	electricity	NN
9935	487	2	would	would	MD
9935	487	3	undoubtedly	undoubtedly	RB
9935	487	4	be	be	VB
9935	487	5	in	in	IN
9935	487	6	more	more	JJR
9935	487	7	general	general	JJ
9935	487	8	use	use	NN
9935	487	9	today	today	NN
9935	487	10	if	if	IN
9935	487	11	it	-PRON-	PRP
9935	487	12	were	be	VBD
9935	487	13	possible	possible	JJ
9935	487	14	to	to	TO
9935	487	15	store	store	VB
9935	487	16	it	-PRON-	PRP
9935	487	17	in	in	IN
9935	487	18	the	the	DT
9935	487	19	same	same	JJ
9935	487	20	way	way	NN
9935	487	21	as	as	IN
9935	487	22	artificial	artificial	JJ
9935	487	23	gas	gas	NN
9935	487	24	,	,	,
9935	487	25	but	but	CC
9935	487	26	as	as	IN
9935	487	27	yet	yet	RB
9935	487	28	no	no	DT
9935	487	29	such	such	JJ
9935	487	30	method	method	NN
9935	487	31	has	have	VBZ
9935	487	32	been	be	VBN
9935	487	33	devised	devise	VBN
9935	487	34	and	and	CC
9935	487	35	its	-PRON-	PRP$
9935	487	36	cost	cost	NN
9935	487	37	is	be	VBZ
9935	487	38	therefore	therefore	RB
9935	487	39	greater	great	JJR
9935	487	40	.	.	.
9935	488	1	Electricity	electricity	NN
9935	488	2	is	be	VBZ
9935	488	3	generated	generate	VBN
9935	488	4	in	in	IN
9935	488	5	large	large	JJ
9935	488	6	power	power	NN
9935	488	7	plants	plant	NNS
9935	488	8	,	,	,
9935	488	9	and	and	CC
9935	488	10	as	as	IN
9935	488	11	it	-PRON-	PRP
9935	488	12	is	be	VBZ
9935	488	13	consumed	consume	VBN
9935	488	14	in	in	IN
9935	488	15	the	the	DT
9935	488	16	home	home	NN
9935	488	17	for	for	IN
9935	488	18	lighting	lighting	NN
9935	488	19	and	and	CC
9935	488	20	cooking	cook	VBG
9935	488	21	it	-PRON-	PRP
9935	488	22	passes	pass	VBZ
9935	488	23	through	through	IN
9935	488	24	a	a	DT
9935	488	25	meter	meter	NN
9935	488	26	,	,	,
9935	488	27	which	which	WDT
9935	488	28	indicates	indicate	VBZ
9935	488	29	the	the	DT
9935	488	30	quantity	quantity	NN
9935	488	31	used	use	VBN
9935	488	32	in	in	IN
9935	488	33	much	much	RB
9935	488	34	the	the	DT
9935	488	35	same	same	JJ
9935	488	36	manner	manner	NN
9935	488	37	as	as	IN
9935	488	38	a	a	DT
9935	488	39	gas	gas	NN
9935	488	40	meter	meter	NN
9935	488	41	.	.	.
9935	489	1	It	-PRON-	PRP
9935	489	2	will	will	MD
9935	489	3	be	be	VB
9935	489	4	well	well	RB
9935	489	5	,	,	,
9935	489	6	therefore	therefore	RB
9935	489	7	,	,	,
9935	489	8	to	to	TO
9935	489	9	understand	understand	VB
9935	489	10	the	the	DT
9935	489	11	way	way	NN
9935	489	12	in	in	IN
9935	489	13	which	which	WDT
9935	489	14	an	an	DT
9935	489	15	electric	electric	JJ
9935	489	16	meter	meter	NN
9935	489	17	is	be	VBZ
9935	489	18	read	read	VBN
9935	489	19	,	,	,
9935	489	20	so	so	IN
9935	489	21	that	that	IN
9935	489	22	the	the	DT
9935	489	23	bills	bill	NNS
9935	489	24	for	for	IN
9935	489	25	electricity	electricity	NN
9935	489	26	can	can	MD
9935	489	27	be	be	VB
9935	489	28	checked	check	VBN
9935	489	29	.	.	.
9935	490	1	61	61	CD
9935	490	2	.	.	.
9935	491	1	READING	read	VBG
9935	491	2	AN	an	DT
9935	491	3	ELECTRIC	ELECTRIC	NNP
9935	491	4	METER.--An	meter.--an	NN
9935	491	5	electric	electric	JJ
9935	491	6	meter	meter	NN
9935	491	7	,	,	,
9935	491	8	which	which	WDT
9935	491	9	is	be	VBZ
9935	491	10	similar	similar	JJ
9935	491	11	in	in	IN
9935	491	12	appearance	appearance	NN
9935	491	13	to	to	IN
9935	491	14	a	a	DT
9935	491	15	gas	gas	NN
9935	491	16	meter	meter	NN
9935	491	17	,	,	,
9935	491	18	consists	consist	VBZ
9935	491	19	of	of	IN
9935	491	20	three	three	CD
9935	491	21	or	or	CC
9935	491	22	four	four	CD
9935	491	23	dials	dial	NNS
9935	491	24	,	,	,
9935	491	25	which	which	WDT
9935	491	26	are	be	VBP
9935	491	27	placed	place	VBN
9935	491	28	side	side	NN
9935	491	29	by	by	IN
9935	491	30	side	side	NN
9935	491	31	or	or	CC
9935	491	32	in	in	IN
9935	491	33	the	the	DT
9935	491	34	shape	shape	NN
9935	491	35	of	of	IN
9935	491	36	an	an	DT
9935	491	37	arc	arc	NN
9935	491	38	.	.	.
9935	492	1	In	in	IN
9935	492	2	the	the	DT
9935	492	3	usual	usual	JJ
9935	492	4	type	type	NN
9935	492	5	,	,	,
9935	492	6	which	which	WDT
9935	492	7	is	be	VBZ
9935	492	8	shown	show	VBN
9935	492	9	in	in	IN
9935	492	10	Fig	Fig	NNP
9935	492	11	.	.	.
9935	493	1	2	2	CD
9935	493	2	and	and	CC
9935	493	3	which	which	WDT
9935	493	4	consists	consist	VBZ
9935	493	5	of	of	IN
9935	493	6	four	four	CD
9935	493	7	dials	dial	NNS
9935	493	8	placed	place	VBN
9935	493	9	side	side	NN
9935	493	10	by	by	IN
9935	493	11	side	side	NN
9935	493	12	,	,	,
9935	493	13	each	each	DT
9935	493	14	one	one	CD
9935	493	15	of	of	IN
9935	493	16	the	the	DT
9935	493	17	dials	dial	NNS
9935	493	18	contains	contain	VBZ
9935	493	19	ten	ten	CD
9935	493	20	spaces	space	NNS
9935	493	21	and	and	CC
9935	493	22	a	a	DT
9935	493	23	hand	hand	NN
9935	493	24	,	,	,
9935	493	25	or	or	CC
9935	493	26	indicator	indicator	NN
9935	493	27	,	,	,
9935	493	28	that	that	WDT
9935	493	29	passes	pass	VBZ
9935	493	30	over	over	IN
9935	493	31	numbers	number	NNS
9935	493	32	ranging	range	VBG
9935	493	33	from	from	IN
9935	493	34	to	to	IN
9935	493	35	9	9	CD
9935	493	36	to	to	TO
9935	493	37	show	show	VB
9935	493	38	the	the	DT
9935	493	39	amount	amount	NN
9935	493	40	of	of	IN
9935	493	41	electricity	electricity	NN
9935	493	42	used	use	VBN
9935	493	43	.	.	.
9935	494	1	[	[	-LRB-
9935	494	2	Illustration	illustration	NN
9935	494	3	:	:	:
9935	494	4	Fig	fig	NN
9935	494	5	2	2	CD
9935	494	6	.	.	.
9935	494	7	]	]	-RRB-
9935	495	1	The	the	DT
9935	495	2	numbers	number	NNS
9935	495	3	on	on	IN
9935	495	4	the	the	DT
9935	495	5	dials	dial	NNS
9935	495	6	represent	represent	VBP
9935	495	7	_	_	NNP
9935	495	8	kilowatt	kilowatt	NN
9935	495	9	-	-	HYPH
9935	495	10	hours	hour	NNS
9935	495	11	_	_	NNP
9935	495	12	,	,	,
9935	495	13	a	a	DT
9935	495	14	term	term	NN
9935	495	15	meaning	mean	VBG
9935	495	16	the	the	DT
9935	495	17	energy	energy	NN
9935	495	18	resulting	result	VBG
9935	495	19	from	from	IN
9935	495	20	the	the	DT
9935	495	21	activity	activity	NN
9935	495	22	of	of	IN
9935	495	23	1	1	CD
9935	495	24	kilowatt	kilowatt	NN
9935	495	25	for	for	IN
9935	495	26	1	1	CD
9935	495	27	hour	hour	NN
9935	495	28	,	,	,
9935	495	29	or	or	CC
9935	495	30	1	1	CD
9935	495	31	watt	watt	NN
9935	495	32	,	,	,
9935	495	33	which	which	WDT
9935	495	34	is	be	VBZ
9935	495	35	the	the	DT
9935	495	36	practical	practical	JJ
9935	495	37	unit	unit	NN
9935	495	38	of	of	IN
9935	495	39	electrical	electrical	JJ
9935	495	40	power	power	NN
9935	495	41	,	,	,
9935	495	42	for	for	IN
9935	495	43	1,000	1,000	CD
9935	495	44	hours	hour	NNS
9935	495	45	.	.	.
9935	496	1	Since	since	IN
9935	496	2	1,000	1,000	CD
9935	496	3	hours	hour	NNS
9935	496	4	equal	equal	JJ
9935	496	5	1	1	CD
9935	496	6	kilowatt	kilowatt	NN
9935	496	7	,	,	,
9935	496	8	1,000	1,000	CD
9935	496	9	watt	watt	NN
9935	496	10	-	-	HYPH
9935	496	11	hours	hour	NNS
9935	496	12	equal	equal	JJ
9935	496	13	1	1	CD
9935	496	14	kilowatt	kilowatt	NN
9935	496	15	-	-	HYPH
9935	496	16	hour	hour	NN
9935	496	17	.	.	.
9935	497	1	It	-PRON-	PRP
9935	497	2	will	will	MD
9935	497	3	be	be	VB
9935	497	4	observed	observe	VBN
9935	497	5	from	from	IN
9935	497	6	the	the	DT
9935	497	7	accompanying	accompany	VBG
9935	497	8	illustration	illustration	NN
9935	497	9	that	that	IN
9935	497	10	the	the	DT
9935	497	11	dial	dial	NN
9935	497	12	on	on	IN
9935	497	13	the	the	DT
9935	497	14	extreme	extreme	JJ
9935	497	15	right	right	NN
9935	497	16	has	have	VBZ
9935	497	17	the	the	DT
9935	497	18	figures	figure	NNS
9935	497	19	reading	read	VBG
9935	497	20	in	in	IN
9935	497	21	a	a	DT
9935	497	22	clockwise	clockwise	JJ
9935	497	23	direction	direction	NN
9935	497	24	,	,	,
9935	497	25	that	that	RB
9935	497	26	is	is	RB
9935	497	27	,	,	,
9935	497	28	from	from	IN
9935	497	29	right	right	NN
9935	497	30	to	to	IN
9935	497	31	left	left	NN
9935	497	32	,	,	,
9935	497	33	the	the	DT
9935	497	34	second	second	JJ
9935	497	35	one	one	NN
9935	497	36	in	in	IN
9935	497	37	a	a	DT
9935	497	38	counter	counter	NN
9935	497	39	-	-	JJ
9935	497	40	clockwise	clockwise	JJ
9935	497	41	direction	direction	NN
9935	497	42	,	,	,
9935	497	43	or	or	CC
9935	497	44	from	from	IN
9935	497	45	left	left	NN
9935	497	46	to	to	IN
9935	497	47	right	right	NN
9935	497	48	,	,	,
9935	497	49	the	the	DT
9935	497	50	third	third	JJ
9935	497	51	one	one	NN
9935	497	52	in	in	IN
9935	497	53	a	a	DT
9935	497	54	clockwise	clockwise	JJ
9935	497	55	direction	direction	NN
9935	497	56	,	,	,
9935	497	57	and	and	CC
9935	497	58	the	the	DT
9935	497	59	fourth	fourth	JJ
9935	497	60	one	one	NN
9935	497	61	in	in	IN
9935	497	62	a	a	DT
9935	497	63	counter	counter	NN
9935	497	64	-	-	JJ
9935	497	65	clockwise	clockwise	JJ
9935	497	66	direction	direction	NN
9935	497	67	;	;	:
9935	497	68	also	also	RB
9935	497	69	that	that	IN
9935	497	70	above	above	IN
9935	497	71	each	each	DT
9935	497	72	dial	dial	NN
9935	497	73	is	be	VBZ
9935	497	74	indicated	indicate	VBN
9935	497	75	in	in	IN
9935	497	76	figures	figure	NNS
9935	497	77	the	the	DT
9935	497	78	number	number	NN
9935	497	79	of	of	IN
9935	497	80	kilowatt	kilowatt	NN
9935	497	81	-	-	HYPH
9935	497	82	hours	hour	NNS
9935	497	83	that	that	WDT
9935	497	84	one	one	CD
9935	497	85	complete	complete	JJ
9935	497	86	revolution	revolution	NN
9935	497	87	of	of	IN
9935	497	88	the	the	DT
9935	497	89	hand	hand	NN
9935	497	90	of	of	IN
9935	497	91	that	that	DT
9935	497	92	dial	dial	NN
9935	497	93	registers	register	NNS
9935	497	94	.	.	.
9935	498	1	To	to	TO
9935	498	2	read	read	VB
9935	498	3	the	the	DT
9935	498	4	meter	meter	NN
9935	498	5	,	,	,
9935	498	6	begin	begin	VB
9935	498	7	at	at	IN
9935	498	8	the	the	DT
9935	498	9	right	right	JJ
9935	498	10	-	-	HYPH
9935	498	11	hand	hand	NN
9935	498	12	dial	dial	NN
9935	498	13	and	and	CC
9935	498	14	continue	continue	VB
9935	498	15	to	to	IN
9935	498	16	the	the	DT
9935	498	17	left	left	NN
9935	498	18	until	until	IN
9935	498	19	all	all	PDT
9935	498	20	the	the	DT
9935	498	21	dials	dial	NNS
9935	498	22	are	be	VBP
9935	498	23	read	read	VBN
9935	498	24	and	and	CC
9935	498	25	set	set	VBD
9935	498	26	the	the	DT
9935	498	27	numbers	number	NNS
9935	498	28	down	down	RB
9935	498	29	just	just	RB
9935	498	30	as	as	IN
9935	498	31	they	-PRON-	PRP
9935	498	32	are	be	VBP
9935	498	33	read	read	VBN
9935	498	34	;	;	:
9935	498	35	that	that	RB
9935	498	36	is	is	RB
9935	498	37	,	,	,
9935	498	38	from	from	IN
9935	498	39	right	right	NN
9935	498	40	to	to	IN
9935	498	41	left	left	NN
9935	498	42	.	.	.
9935	499	1	In	in	IN
9935	499	2	case	case	NN
9935	499	3	the	the	DT
9935	499	4	indicator	indicator	NN
9935	499	5	does	do	VBZ
9935	499	6	not	not	RB
9935	499	7	point	point	VB
9935	499	8	directly	directly	RB
9935	499	9	to	to	IN
9935	499	10	a	a	DT
9935	499	11	number	number	NN
9935	499	12	,	,	,
9935	499	13	but	but	CC
9935	499	14	is	be	VBZ
9935	499	15	somewhere	somewhere	RB
9935	499	16	between	between	IN
9935	499	17	two	two	CD
9935	499	18	numbers	number	NNS
9935	499	19	,	,	,
9935	499	20	read	read	VB
9935	499	21	the	the	DT
9935	499	22	number	number	NN
9935	499	23	that	that	IN
9935	499	24	it	-PRON-	PRP
9935	499	25	is	be	VBZ
9935	499	26	leaving	leave	VBG
9935	499	27	.	.	.
9935	500	1	For	for	IN
9935	500	2	example	example	NN
9935	500	3	,	,	,
9935	500	4	in	in	IN
9935	500	5	Fig	Fig	NNP
9935	500	6	.	.	.
9935	501	1	2	2	CD
9935	501	2	,	,	,
9935	501	3	the	the	DT
9935	501	4	indicator	indicator	NN
9935	501	5	in	in	IN
9935	501	6	the	the	DT
9935	501	7	right	right	JJ
9935	501	8	-	-	HYPH
9935	501	9	hand	hand	NN
9935	501	10	dial	dial	NN
9935	501	11	points	point	NNS
9935	501	12	to	to	TO
9935	501	13	figure	figure	VB
9935	501	14	4	4	CD
9935	501	15	;	;	:
9935	501	16	therefore	therefore	RB
9935	501	17	,	,	,
9935	501	18	this	this	DT
9935	501	19	number	number	NN
9935	501	20	should	should	MD
9935	501	21	be	be	VB
9935	501	22	put	put	VBN
9935	501	23	down	down	RP
9935	501	24	first	first	RB
9935	501	25	.	.	.
9935	502	1	In	in	IN
9935	502	2	the	the	DT
9935	502	3	second	second	JJ
9935	502	4	dial	dial	NN
9935	502	5	,	,	,
9935	502	6	the	the	DT
9935	502	7	hand	hand	NN
9935	502	8	lies	lie	VBZ
9935	502	9	between	between	IN
9935	502	10	and	and	CC
9935	502	11	1	1	CD
9935	502	12	,	,	,
9935	502	13	and	and	CC
9935	502	14	as	as	IN
9935	502	15	it	-PRON-	PRP
9935	502	16	is	be	VBZ
9935	502	17	leaving	leave	VBG
9935	502	18	0	0	CD
9935	502	19	,	,	,
9935	502	20	this	this	DT
9935	502	21	number	number	NN
9935	502	22	should	should	MD
9935	502	23	be	be	VB
9935	502	24	read	read	VBN
9935	502	25	and	and	CC
9935	502	26	placed	place	VBN
9935	502	27	to	to	IN
9935	502	28	the	the	DT
9935	502	29	left	left	NN
9935	502	30	of	of	IN
9935	502	31	the	the	DT
9935	502	32	first	first	JJ
9935	502	33	one	one	NN
9935	502	34	read	read	NN
9935	502	35	,	,	,
9935	502	36	which	which	WDT
9935	502	37	gives	give	VBZ
9935	502	38	04	04	CD
9935	502	39	.	.	.
9935	503	1	The	the	DT
9935	503	2	hand	hand	NN
9935	503	3	on	on	IN
9935	503	4	the	the	DT
9935	503	5	third	third	JJ
9935	503	6	dial	dial	NN
9935	503	7	points	point	NNS
9935	503	8	exactly	exactly	RB
9935	503	9	to	to	IN
9935	503	10	6	6	CD
9935	503	11	;	;	:
9935	503	12	so	so	RB
9935	503	13	6	6	CD
9935	503	14	should	should	MD
9935	503	15	be	be	VB
9935	503	16	read	read	VBN
9935	503	17	for	for	IN
9935	503	18	this	this	DT
9935	503	19	dial	dial	NN
9935	503	20	and	and	CC
9935	503	21	placed	place	VBD
9935	503	22	directly	directly	RB
9935	503	23	before	before	IN
9935	503	24	the	the	DT
9935	503	25	numbers	number	NNS
9935	503	26	read	read	VBD
9935	503	27	for	for	IN
9935	503	28	the	the	DT
9935	503	29	first	first	JJ
9935	503	30	and	and	CC
9935	503	31	second	second	JJ
9935	503	32	dials	dial	NNS
9935	503	33	,	,	,
9935	503	34	thus	thus	RB
9935	503	35	,	,	,
9935	503	36	604	604	CD
9935	503	37	.	.	.
9935	504	1	On	on	IN
9935	504	2	the	the	DT
9935	504	3	fourth	fourth	JJ
9935	504	4	and	and	CC
9935	504	5	last	last	JJ
9935	504	6	dial	dial	NN
9935	504	7	,	,	,
9935	504	8	the	the	DT
9935	504	9	indicator	indicator	NN
9935	504	10	is	be	VBZ
9935	504	11	between	between	IN
9935	504	12	4	4	CD
9935	504	13	and	and	CC
9935	504	14	5	5	CD
9935	504	15	;	;	:
9935	504	16	therefore	therefore	RB
9935	504	17	4	4	CD
9935	504	18	,	,	,
9935	504	19	which	which	WDT
9935	504	20	is	be	VBZ
9935	504	21	the	the	DT
9935	504	22	number	number	NN
9935	504	23	it	-PRON-	PRP
9935	504	24	is	be	VBZ
9935	504	25	leaving	leave	VBG
9935	504	26	should	should	MD
9935	504	27	be	be	VB
9935	504	28	read	read	VBN
9935	504	29	and	and	CC
9935	504	30	used	use	VBN
9935	504	31	as	as	IN
9935	504	32	the	the	DT
9935	504	33	first	first	JJ
9935	504	34	figure	figure	NN
9935	504	35	in	in	IN
9935	504	36	the	the	DT
9935	504	37	entire	entire	JJ
9935	504	38	reading	reading	NN
9935	504	39	,	,	,
9935	504	40	which	which	WDT
9935	504	41	is	be	VBZ
9935	504	42	4,604	4,604	CD
9935	504	43	.	.	.
9935	505	1	After	after	IN
9935	505	2	the	the	DT
9935	505	3	reading	reading	NN
9935	505	4	of	of	IN
9935	505	5	the	the	DT
9935	505	6	electric	electric	JJ
9935	505	7	meter	meter	NN
9935	505	8	has	have	VBZ
9935	505	9	been	be	VBN
9935	505	10	ascertained	ascertain	VBN
9935	505	11	,	,	,
9935	505	12	it	-PRON-	PRP
9935	505	13	is	be	VBZ
9935	505	14	a	a	DT
9935	505	15	simple	simple	JJ
9935	505	16	matter	matter	NN
9935	505	17	to	to	TO
9935	505	18	determine	determine	VB
9935	505	19	the	the	DT
9935	505	20	electricity	electricity	NN
9935	505	21	consumed	consume	VBN
9935	505	22	since	since	IN
9935	505	23	the	the	DT
9935	505	24	last	last	JJ
9935	505	25	reading	reading	NN
9935	505	26	and	and	CC
9935	505	27	the	the	DT
9935	505	28	amount	amount	NN
9935	505	29	of	of	IN
9935	505	30	the	the	DT
9935	505	31	bill	bill	NN
9935	505	32	.	.	.
9935	506	1	For	for	IN
9935	506	2	instance	instance	NN
9935	506	3	,	,	,
9935	506	4	assume	assume	VBP
9935	506	5	that	that	IN
9935	506	6	a	a	DT
9935	506	7	meter	meter	NN
9935	506	8	registers	register	VBZ
9935	506	9	the	the	DT
9935	506	10	number	number	NN
9935	506	11	of	of	IN
9935	506	12	kilowatt	kilowatt	NN
9935	506	13	-	-	HYPH
9935	506	14	hours	hour	NNS
9935	506	15	shown	show	VBN
9935	506	16	in	in	IN
9935	506	17	Fig	Fig	NNP
9935	506	18	.	.	.
9935	507	1	2	2	CD
9935	507	2	,	,	,
9935	507	3	or	or	CC
9935	507	4	4,604	4,604	CD
9935	507	5	,	,	,
9935	507	6	and	and	CC
9935	507	7	that	that	IN
9935	507	8	at	at	IN
9935	507	9	the	the	DT
9935	507	10	previous	previous	JJ
9935	507	11	reading	reading	NN
9935	507	12	it	-PRON-	PRP
9935	507	13	registered	register	VBD
9935	507	14	4,559	4,559	CD
9935	507	15	.	.	.
9935	508	1	Merely	merely	RB
9935	508	2	subtract	subtract	VB
9935	508	3	the	the	DT
9935	508	4	previous	previous	JJ
9935	508	5	reading	reading	NN
9935	508	6	from	from	IN
9935	508	7	the	the	DT
9935	508	8	last	last	JJ
9935	508	9	one	one	NN
9935	508	10	,	,	,
9935	508	11	which	which	WDT
9935	508	12	will	will	MD
9935	508	13	give	give	VB
9935	508	14	45	45	CD
9935	508	15	,	,	,
9935	508	16	or	or	CC
9935	508	17	the	the	DT
9935	508	18	number	number	NN
9935	508	19	of	of	IN
9935	508	20	kilowatt	kilowatt	NN
9935	508	21	-	-	HYPH
9935	508	22	hours	hour	NNS
9935	508	23	from	from	IN
9935	508	24	which	which	WDT
9935	508	25	the	the	DT
9935	508	26	bill	bill	NN
9935	508	27	for	for	IN
9935	508	28	electricity	electricity	NN
9935	508	29	is	be	VBZ
9935	508	30	computed	compute	VBN
9935	508	31	.	.	.
9935	509	1	If	if	IN
9935	509	2	electricity	electricity	NN
9935	509	3	costs	cost	VBZ
9935	509	4	3	3	CD
9935	509	5	cents	cent	NNS
9935	509	6	a	a	DT
9935	509	7	kilowatt	kilowatt	NN
9935	509	8	-	-	HYPH
9935	509	9	hour	hour	NN
9935	509	10	,	,	,
9935	509	11	which	which	WDT
9935	509	12	is	be	VBZ
9935	509	13	the	the	DT
9935	509	14	price	price	NN
9935	509	15	charged	charge	VBN
9935	509	16	in	in	IN
9935	509	17	some	some	DT
9935	509	18	localities	locality	NNS
9935	509	19	,	,	,
9935	509	20	the	the	DT
9935	509	21	bill	bill	NN
9935	509	22	should	should	MD
9935	509	23	come	come	VB
9935	509	24	to	to	IN
9935	509	25	45	45	CD
9935	509	26	X	x	NN
9935	509	27	.03	.03	NN
9935	509	28	or	or	CC
9935	509	29	$	$	$
9935	509	30	1.35	1.35	CD
9935	509	31	.	.	.
9935	510	1	PRINCIPLE	PRINCIPLE	NNP
9935	510	2	OF	of	IN
9935	510	3	STOVES	STOVES	NNP
9935	510	4	62	62	CD
9935	510	5	.	.	.
9935	511	1	Before	before	IN
9935	511	2	stoves	stove	NNS
9935	511	3	for	for	IN
9935	511	4	cooking	cooking	NN
9935	511	5	came	come	VBD
9935	511	6	into	into	IN
9935	511	7	use	use	NN
9935	511	8	in	in	IN
9935	511	9	the	the	DT
9935	511	10	home	home	NN
9935	511	11	,	,	,
9935	511	12	food	food	NN
9935	511	13	was	be	VBD
9935	511	14	cooked	cook	VBN
9935	511	15	in	in	IN
9935	511	16	open	open	JJ
9935	511	17	fireplaces	fireplace	NNS
9935	511	18	.	.	.
9935	512	1	Even	even	RB
9935	512	2	when	when	WRB
9935	512	3	wood	wood	NN
9935	512	4	was	be	VBD
9935	512	5	the	the	DT
9935	512	6	only	only	JJ
9935	512	7	fuel	fuel	NN
9935	512	8	known	know	VBN
9935	512	9	,	,	,
9935	512	10	a	a	DT
9935	512	11	stove	stove	NN
9935	512	12	for	for	IN
9935	512	13	burning	burn	VBG
9935	512	14	it	-PRON-	PRP
9935	512	15	,	,	,
9935	512	16	called	call	VBN
9935	512	17	the	the	DT
9935	512	18	Franklin	Franklin	NNP
9935	512	19	stove	stove	NN
9935	512	20	,	,	,
9935	512	21	was	be	VBD
9935	512	22	invented	invent	VBN
9935	512	23	by	by	IN
9935	512	24	Benjamin	Benjamin	NNP
9935	512	25	Franklin	Franklin	NNP
9935	512	26	,	,	,
9935	512	27	but	but	CC
9935	512	28	not	not	RB
9935	512	29	until	until	IN
9935	512	30	coal	coal	NN
9935	512	31	came	come	VBD
9935	512	32	into	into	IN
9935	512	33	use	use	NN
9935	512	34	as	as	IN
9935	512	35	fuel	fuel	NN
9935	512	36	were	be	VBD
9935	512	37	iron	iron	NN
9935	512	38	stoves	stove	NNS
9935	512	39	made	make	VBN
9935	512	40	.	.	.
9935	513	1	For	for	IN
9935	513	2	a	a	DT
9935	513	3	long	long	JJ
9935	513	4	time	time	NN
9935	513	5	stoves	stove	NNS
9935	513	6	were	be	VBD
9935	513	7	used	use	VBN
9935	513	8	mainly	mainly	RB
9935	513	9	for	for	IN
9935	513	10	heating	heating	NN
9935	513	11	purposes	purpose	NNS
9935	513	12	,	,	,
9935	513	13	as	as	IN
9935	513	14	many	many	JJ
9935	513	15	housewives	housewife	NNS
9935	513	16	preferred	prefer	VBN
9935	513	17	to	to	TO
9935	513	18	cook	cook	VB
9935	513	19	at	at	IN
9935	513	20	the	the	DT
9935	513	21	open	open	JJ
9935	513	22	fireplace	fireplace	NN
9935	513	23	.	.	.
9935	514	1	However	however	RB
9935	514	2	,	,	,
9935	514	3	this	this	DT
9935	514	4	method	method	NN
9935	514	5	of	of	IN
9935	514	6	cooking	cooking	NN
9935	514	7	has	have	VBZ
9935	514	8	practically	practically	RB
9935	514	9	disappeared	disappear	VBN
9935	514	10	and	and	CC
9935	514	11	a	a	DT
9935	514	12	stove	stove	NN
9935	514	13	of	of	IN
9935	514	14	some	some	DT
9935	514	15	kind	kind	NN
9935	514	16	is	be	VBZ
9935	514	17	in	in	IN
9935	514	18	use	use	NN
9935	514	19	for	for	IN
9935	514	20	cooking	cooking	NN
9935	514	21	in	in	IN
9935	514	22	every	every	DT
9935	514	23	home	home	NN
9935	514	24	.	.	.
9935	515	1	63	63	CD
9935	515	2	.	.	.
9935	516	1	For	for	IN
9935	516	2	each	each	DT
9935	516	3	fuel	fuel	NN
9935	516	4	in	in	IN
9935	516	5	common	common	JJ
9935	516	6	use	use	NN
9935	516	7	there	there	EX
9935	516	8	are	be	VBP
9935	516	9	many	many	JJ
9935	516	10	specially	specially	RB
9935	516	11	constructed	construct	VBN
9935	516	12	stoves	stove	NNS
9935	516	13	,	,	,
9935	516	14	each	each	DT
9935	516	15	having	have	VBG
9935	516	16	some	some	DT
9935	516	17	advantageous	advantageous	JJ
9935	516	18	feature	feature	NN
9935	516	19	;	;	:
9935	516	20	yet	yet	CC
9935	516	21	all	all	DT
9935	516	22	stoves	stove	NNS
9935	516	23	constructed	construct	VBN
9935	516	24	for	for	IN
9935	516	25	the	the	DT
9935	516	26	same	same	JJ
9935	516	27	fuel	fuel	NN
9935	516	28	are	be	VBP
9935	516	29	practically	practically	RB
9935	516	30	the	the	DT
9935	516	31	same	same	JJ
9935	516	32	in	in	IN
9935	516	33	principle	principle	NN
9935	516	34	.	.	.
9935	517	1	In	in	IN
9935	517	2	order	order	NN
9935	517	3	that	that	IN
9935	517	4	fuel	fuel	NN
9935	517	5	will	will	MD
9935	517	6	burn	burn	VB
9935	517	7	and	and	CC
9935	517	8	produce	produce	VB
9935	517	9	heat	heat	NN
9935	517	10	,	,	,
9935	517	11	it	-PRON-	PRP
9935	517	12	must	must	MD
9935	517	13	have	have	VB
9935	517	14	air	air	NN
9935	517	15	,	,	,
9935	517	16	because	because	IN
9935	517	17	fuel	fuel	NN
9935	517	18	,	,	,
9935	517	19	whether	whether	IN
9935	517	20	it	-PRON-	PRP
9935	517	21	is	be	VBZ
9935	517	22	wood	wood	NN
9935	517	23	,	,	,
9935	517	24	coal	coal	NN
9935	517	25	,	,	,
9935	517	26	or	or	CC
9935	517	27	gas	gas	NN
9935	517	28	,	,	,
9935	517	29	is	be	VBZ
9935	517	30	composed	compose	VBN
9935	517	31	largely	largely	RB
9935	517	32	of	of	IN
9935	517	33	_	_	NNP
9935	517	34	carbon	carbon	NN
9935	517	35	_	_	NNP
9935	517	36	and	and	CC
9935	517	37	air	air	NN
9935	517	38	largely	largely	RB
9935	517	39	of	of	IN
9935	517	40	_	_	NNP
9935	517	41	oxygen	oxygen	NN
9935	517	42	_	_	NNP
9935	517	43	,	,	,
9935	517	44	and	and	CC
9935	517	45	it	-PRON-	PRP
9935	517	46	is	be	VBZ
9935	517	47	the	the	DT
9935	517	48	rapid	rapid	JJ
9935	517	49	union	union	NN
9935	517	50	of	of	IN
9935	517	51	these	these	DT
9935	517	52	two	two	CD
9935	517	53	chemical	chemical	JJ
9935	517	54	elements	element	NNS
9935	517	55	that	that	WDT
9935	517	56	produces	produce	VBZ
9935	517	57	heat	heat	NN
9935	517	58	.	.	.
9935	518	1	Therefore	therefore	RB
9935	518	2	,	,	,
9935	518	3	in	in	IN
9935	518	4	order	order	NN
9935	518	5	that	that	IN
9935	518	6	each	each	DT
9935	518	7	stove	stove	NN
9935	518	8	may	may	MD
9935	518	9	work	work	VB
9935	518	10	properly	properly	RB
9935	518	11	,	,	,
9935	518	12	some	some	DT
9935	518	13	way	way	NN
9935	518	14	in	in	IN
9935	518	15	which	which	WDT
9935	518	16	to	to	TO
9935	518	17	furnish	furnish	VB
9935	518	18	air	air	NN
9935	518	19	for	for	IN
9935	518	20	the	the	DT
9935	518	21	fire	fire	NN
9935	518	22	in	in	IN
9935	518	23	the	the	DT
9935	518	24	firebox	firebox	NN
9935	518	25	must	must	MD
9935	518	26	be	be	VB
9935	518	27	provided	provide	VBN
9935	518	28	.	.	.
9935	519	1	For	for	IN
9935	519	2	this	this	DT
9935	519	3	reason	reason	NN
9935	519	4	,	,	,
9935	519	5	every	every	DT
9935	519	6	stove	stove	NN
9935	519	7	for	for	IN
9935	519	8	cooking	cooking	NN
9935	519	9	contains	contain	VBZ
9935	519	10	passageways	passageway	NNS
9935	519	11	for	for	IN
9935	519	12	air	air	NN
9935	519	13	and	and	CC
9935	519	14	is	be	VBZ
9935	519	15	connected	connect	VBN
9935	519	16	with	with	IN
9935	519	17	a	a	DT
9935	519	18	chimney	chimney	NN
9935	519	19	,	,	,
9935	519	20	which	which	WDT
9935	519	21	contains	contain	VBZ
9935	519	22	a	a	DT
9935	519	23	flue	flue	JJ
9935	519	24	,	,	,
9935	519	25	or	or	CC
9935	519	26	passage	passage	NN
9935	519	27	,	,	,
9935	519	28	that	that	WDT
9935	519	29	leads	lead	VBZ
9935	519	30	to	to	IN
9935	519	31	the	the	DT
9935	519	32	outer	outer	JJ
9935	519	33	air	air	NN
9935	519	34	.	.	.
9935	520	1	When	when	WRB
9935	520	2	the	the	DT
9935	520	3	air	air	NN
9935	520	4	in	in	IN
9935	520	5	a	a	DT
9935	520	6	stove	stove	NN
9935	520	7	becomes	become	VBZ
9935	520	8	heated	heated	JJ
9935	520	9	,	,	,
9935	520	10	it	-PRON-	PRP
9935	520	11	rises	rise	VBZ
9935	520	12	,	,	,
9935	520	13	and	and	CC
9935	520	14	as	as	IN
9935	520	15	it	-PRON-	PRP
9935	520	16	ascends	ascend	VBZ
9935	520	17	cold	cold	JJ
9935	520	18	air	air	NN
9935	520	19	rushes	rush	VBZ
9935	520	20	through	through	IN
9935	520	21	the	the	DT
9935	520	22	passageways	passageway	NNS
9935	520	23	of	of	IN
9935	520	24	the	the	DT
9935	520	25	stove	stove	NN
9935	520	26	to	to	TO
9935	520	27	take	take	VB
9935	520	28	its	-PRON-	PRP$
9935	520	29	place	place	NN
9935	520	30	.	.	.
9935	521	1	It	-PRON-	PRP
9935	521	2	is	be	VBZ
9935	521	3	the	the	DT
9935	521	4	flue	flue	NN
9935	521	5	,	,	,
9935	521	6	however	however	RB
9935	521	7	,	,	,
9935	521	8	that	that	DT
9935	521	9	permits	permit	NNS
9935	521	10	of	of	IN
9935	521	11	the	the	DT
9935	521	12	necessary	necessary	JJ
9935	521	13	draft	draft	NN
9935	521	14	and	and	CC
9935	521	15	carries	carry	VBZ
9935	521	16	off	off	RP
9935	521	17	unburned	unburned	JJ
9935	521	18	gases	gas	NNS
9935	521	19	.	.	.
9935	522	1	At	at	IN
9935	522	2	times	time	NNS
9935	522	3	it	-PRON-	PRP
9935	522	4	is	be	VBZ
9935	522	5	necessary	necessary	JJ
9935	522	6	to	to	TO
9935	522	7	regulate	regulate	VB
9935	522	8	the	the	DT
9935	522	9	amount	amount	NN
9935	522	10	of	of	IN
9935	522	11	air	air	NN
9935	522	12	that	that	WDT
9935	522	13	enters	enter	VBZ
9935	522	14	,	,	,
9935	522	15	and	and	CC
9935	522	16	in	in	IN
9935	522	17	order	order	NN
9935	522	18	that	that	IN
9935	522	19	this	this	DT
9935	522	20	may	may	MD
9935	522	21	be	be	VB
9935	522	22	done	do	VBN
9935	522	23	each	each	DT
9935	522	24	stove	stove	NN
9935	522	25	is	be	VBZ
9935	522	26	provided	provide	VBN
9935	522	27	with	with	IN
9935	522	28	_	_	NNP
9935	522	29	dampers	damper	NNS
9935	522	30	_	_	NNP
9935	522	31	.	.	.
9935	523	1	These	these	DT
9935	523	2	devices	device	NNS
9935	523	3	are	be	VBP
9935	523	4	located	locate	VBN
9935	523	5	in	in	IN
9935	523	6	the	the	DT
9935	523	7	air	air	NN
9935	523	8	passages	passage	NNS
9935	523	9	and	and	CC
9935	523	10	they	-PRON-	PRP
9935	523	11	are	be	VBP
9935	523	12	so	so	RB
9935	523	13	designed	design	VBN
9935	523	14	as	as	IN
9935	523	15	to	to	TO
9935	523	16	close	close	VB
9935	523	17	off	off	RP
9935	523	18	the	the	DT
9935	523	19	air	air	NN
9935	523	20	or	or	CC
9935	523	21	allow	allow	VB
9935	523	22	the	the	DT
9935	523	23	desired	desire	VBN
9935	523	24	amount	amount	NN
9935	523	25	to	to	TO
9935	523	26	enter	enter	VB
9935	523	27	.	.	.
9935	524	1	By	by	IN
9935	524	2	means	mean	NNS
9935	524	3	of	of	IN
9935	524	4	these	these	DT
9935	524	5	dampers	damper	NNS
9935	524	6	it	-PRON-	PRP
9935	524	7	is	be	VBZ
9935	524	8	possible	possible	JJ
9935	524	9	also	also	RB
9935	524	10	to	to	TO
9935	524	11	force	force	VB
9935	524	12	the	the	DT
9935	524	13	heat	heat	NN
9935	524	14	around	around	IN
9935	524	15	the	the	DT
9935	524	16	stove	stove	NNP
9935	524	17	oven	oven	NNP
9935	524	18	,	,	,
9935	524	19	against	against	IN
9935	524	20	the	the	DT
9935	524	21	top	top	NN
9935	524	22	of	of	IN
9935	524	23	the	the	DT
9935	524	24	stove	stove	NN
9935	524	25	,	,	,
9935	524	26	or	or	CC
9935	524	27	up	up	IN
9935	524	28	the	the	DT
9935	524	29	chimney	chimney	NN
9935	524	30	flue	flue	NN
9935	524	31	.	.	.
9935	525	1	A	a	DT
9935	525	2	knowledge	knowledge	NN
9935	525	3	of	of	IN
9935	525	4	the	the	DT
9935	525	5	ways	way	NNS
9935	525	6	in	in	IN
9935	525	7	which	which	WDT
9935	525	8	to	to	TO
9935	525	9	manipulate	manipulate	VB
9935	525	10	these	these	DT
9935	525	11	dampers	damper	NNS
9935	525	12	is	be	VBZ
9935	525	13	absolutely	absolutely	RB
9935	525	14	necessary	necessary	JJ
9935	525	15	if	if	IN
9935	525	16	correct	correct	JJ
9935	525	17	results	result	NNS
9935	525	18	are	be	VBP
9935	525	19	to	to	TO
9935	525	20	be	be	VB
9935	525	21	obtained	obtain	VBN
9935	525	22	from	from	IN
9935	525	23	a	a	DT
9935	525	24	stove	stove	NN
9935	525	25	.	.	.
9935	526	1	The	the	DT
9935	526	2	flue	flue	NN
9935	526	3	,	,	,
9935	526	4	however	however	RB
9935	526	5	,	,	,
9935	526	6	should	should	MD
9935	526	7	receive	receive	VB
9935	526	8	due	due	JJ
9935	526	9	consideration	consideration	NN
9935	526	10	.	.	.
9935	527	1	If	if	IN
9935	527	2	a	a	DT
9935	527	3	stove	stove	NN
9935	527	4	is	be	VBZ
9935	527	5	to	to	TO
9935	527	6	give	give	VB
9935	527	7	its	-PRON-	PRP$
9935	527	8	best	good	JJS
9935	527	9	service	service	NN
9935	527	10	,	,	,
9935	527	11	the	the	DT
9935	527	12	flue	flue	NN
9935	527	13	,	,	,
9935	527	14	in	in	IN
9935	527	15	addition	addition	NN
9935	527	16	to	to	IN
9935	527	17	being	be	VBG
9935	527	18	well	well	RB
9935	527	19	constructed	construct	VBN
9935	527	20	,	,	,
9935	527	21	should	should	MD
9935	527	22	be	be	VB
9935	527	23	free	free	JJ
9935	527	24	from	from	IN
9935	527	25	obstructions	obstruction	NNS
9935	527	26	and	and	CC
9935	527	27	kept	keep	VBN
9935	527	28	in	in	IN
9935	527	29	good	good	JJ
9935	527	30	condition	condition	NN
9935	527	31	.	.	.
9935	528	1	Indeed	indeed	RB
9935	528	2	,	,	,
9935	528	3	the	the	DT
9935	528	4	stove	stove	NN
9935	528	5	is	be	VBZ
9935	528	6	often	often	RB
9935	528	7	blamed	blame	VBN
9935	528	8	for	for	IN
9935	528	9	doing	do	VBG
9935	528	10	unsatisfactory	unsatisfactory	JJ
9935	528	11	work	work	NN
9935	528	12	when	when	WRB
9935	528	13	the	the	DT
9935	528	14	fault	fault	NN
9935	528	15	is	be	VBZ
9935	528	16	really	really	RB
9935	528	17	with	with	IN
9935	528	18	the	the	DT
9935	528	19	flue	flue	NN
9935	528	20	.	.	.
9935	529	1	64	64	CD
9935	529	2	.	.	.
9935	530	1	Probably	probably	RB
9935	530	2	one	one	CD
9935	530	3	of	of	IN
9935	530	4	the	the	DT
9935	530	5	most	most	RBS
9935	530	6	important	important	JJ
9935	530	7	things	thing	NNS
9935	530	8	considered	consider	VBN
9935	530	9	in	in	IN
9935	530	10	the	the	DT
9935	530	11	construction	construction	NN
9935	530	12	of	of	IN
9935	530	13	stoves	stove	NNS
9935	530	14	is	be	VBZ
9935	530	15	the	the	DT
9935	530	16	economizing	economizing	NN
9935	530	17	of	of	IN
9935	530	18	fuel	fuel	NN
9935	530	19	,	,	,
9935	530	20	for	for	IN
9935	530	21	ever	ever	RB
9935	530	22	since	since	IN
9935	530	23	the	the	DT
9935	530	24	days	day	NNS
9935	530	25	of	of	IN
9935	530	26	the	the	DT
9935	530	27	fireplace	fireplace	NN
9935	530	28	there	there	EX
9935	530	29	has	have	VBZ
9935	530	30	been	be	VBN
9935	530	31	more	more	RBR
9935	530	32	or	or	CC
9935	530	33	less	less	JJR
9935	530	34	of	of	IN
9935	530	35	a	a	DT
9935	530	36	tendency	tendency	NN
9935	530	37	to	to	TO
9935	530	38	save	save	VB
9935	530	39	fuel	fuel	NN
9935	530	40	for	for	IN
9935	530	41	cooking	cooking	NN
9935	530	42	,	,	,
9935	530	43	and	and	CC
9935	530	44	as	as	IN
9935	530	45	the	the	DT
9935	530	46	various	various	JJ
9935	530	47	kinds	kind	NNS
9935	530	48	grow	grow	VBP
9935	530	49	scarcer	scarcer	NN
9935	530	50	,	,	,
9935	530	51	and	and	CC
9935	530	52	consequently	consequently	RB
9935	530	53	more	more	RBR
9935	530	54	expensive	expensive	JJ
9935	530	55	,	,	,
9935	530	56	the	the	DT
9935	530	57	economical	economical	JJ
9935	530	58	use	use	NN
9935	530	59	of	of	IN
9935	530	60	fuel	fuel	NN
9935	530	61	becomes	become	VBZ
9935	530	62	a	a	DT
9935	530	63	necessity	necessity	NN
9935	530	64	.	.	.
9935	531	1	While	while	IN
9935	531	2	most	most	JJS
9935	531	3	stoves	stove	VBZ
9935	531	4	for	for	IN
9935	531	5	cooking	cooking	NN
9935	531	6	purposes	purpose	NNS
9935	531	7	are	be	VBP
9935	531	8	so	so	RB
9935	531	9	constructed	construct	VBN
9935	531	10	as	as	IN
9935	531	11	to	to	TO
9935	531	12	save	save	VB
9935	531	13	fuel	fuel	NN
9935	531	14	,	,	,
9935	531	15	many	many	JJ
9935	531	16	of	of	IN
9935	531	17	them	-PRON-	PRP
9935	531	18	do	do	VBP
9935	531	19	not	not	RB
9935	531	20	,	,	,
9935	531	21	especially	especially	RB
9935	531	22	if	if	IN
9935	531	23	the	the	DT
9935	531	24	method	method	NN
9935	531	25	of	of	IN
9935	531	26	caring	care	VBG
9935	531	27	for	for	IN
9935	531	28	them	-PRON-	PRP
9935	531	29	is	be	VBZ
9935	531	30	not	not	RB
9935	531	31	understood	understand	VBN
9935	531	32	.	.	.
9935	532	1	Any	any	DT
9935	532	2	housewife	housewife	NN
9935	532	3	,	,	,
9935	532	4	however	however	RB
9935	532	5	,	,	,
9935	532	6	can	can	MD
9935	532	7	economize	economize	VB
9935	532	8	in	in	IN
9935	532	9	the	the	DT
9935	532	10	use	use	NN
9935	532	11	of	of	IN
9935	532	12	fuel	fuel	NN
9935	532	13	if	if	IN
9935	532	14	she	-PRON-	PRP
9935	532	15	will	will	MD
9935	532	16	learn	learn	VB
9935	532	17	how	how	WRB
9935	532	18	the	the	DT
9935	532	19	stove	stove	NN
9935	532	20	she	-PRON-	PRP
9935	532	21	has	have	VBZ
9935	532	22	must	must	MD
9935	532	23	be	be	VB
9935	532	24	operated	operate	VBN
9935	532	25	;	;	:
9935	532	26	and	and	CC
9935	532	27	this	this	DT
9935	532	28	can	can	MD
9935	532	29	be	be	VB
9935	532	30	done	do	VBN
9935	532	31	by	by	IN
9935	532	32	following	follow	VBG
9935	532	33	closely	closely	RB
9935	532	34	the	the	DT
9935	532	35	directions	direction	NNS
9935	532	36	that	that	WDT
9935	532	37	come	come	VBP
9935	532	38	with	with	IN
9935	532	39	the	the	DT
9935	532	40	stove	stove	NN
9935	532	41	when	when	WRB
9935	532	42	it	-PRON-	PRP
9935	532	43	is	be	VBZ
9935	532	44	purchased	purchase	VBN
9935	532	45	.	.	.
9935	533	1	Such	such	JJ
9935	533	2	directions	direction	NNS
9935	533	3	are	be	VBP
9935	533	4	the	the	DT
9935	533	5	best	good	JJS
9935	533	6	to	to	TO
9935	533	7	follow	follow	VB
9935	533	8	,	,	,
9935	533	9	because	because	IN
9935	533	10	they	-PRON-	PRP
9935	533	11	have	have	VBP
9935	533	12	been	be	VBN
9935	533	13	worked	work	VBN
9935	533	14	out	out	RP
9935	533	15	by	by	IN
9935	533	16	the	the	DT
9935	533	17	manufacturer	manufacturer	NN
9935	533	18	,	,	,
9935	533	19	who	who	WP
9935	533	20	understands	understand	VBZ
9935	533	21	the	the	DT
9935	533	22	right	right	JJ
9935	533	23	way	way	NN
9935	533	24	in	in	IN
9935	533	25	which	which	WDT
9935	533	26	his	-PRON-	PRP$
9935	533	27	product	product	NN
9935	533	28	should	should	MD
9935	533	29	be	be	VB
9935	533	30	operated	operate	VBN
9935	533	31	.	.	.
9935	534	1	COAL	COAL	NNP
9935	534	2	,	,	,
9935	534	3	STOVES	STOVES	NNPS
9935	534	4	AND	and	CC
9935	534	5	THEIR	their	NN
9935	534	6	OPERATION	operation	FW
9935	534	7	65	65	CD
9935	534	8	.	.	.
9935	535	1	GENERAL	GENERAL	NNP
9935	535	2	CONSTRUCTION.--In	CONSTRUCTION.--In	NNP
9935	535	3	Fig	Fig	NNP
9935	535	4	.	.	.
9935	536	1	3	3	CD
9935	536	2	is	be	VBZ
9935	536	3	illustrated	illustrate	VBN
9935	536	4	the	the	DT
9935	536	5	general	general	JJ
9935	536	6	construction	construction	NN
9935	536	7	of	of	IN
9935	536	8	the	the	DT
9935	536	9	type	type	NN
9935	536	10	of	of	IN
9935	536	11	coal	coal	NN
9935	536	12	stove	stove	NN
9935	536	13	used	use	VBN
9935	536	14	for	for	IN
9935	536	15	cooking	cooking	NN
9935	536	16	.	.	.
9935	537	1	The	the	DT
9935	537	2	principal	principal	JJ
9935	537	3	parts	part	NNS
9935	537	4	of	of	IN
9935	537	5	such	such	PDT
9935	537	6	a	a	DT
9935	537	7	stove	stove	NN
9935	537	8	,	,	,
9935	537	9	which	which	WDT
9935	537	10	is	be	VBZ
9935	537	11	commonly	commonly	RB
9935	537	12	referred	refer	VBN
9935	537	13	to	to	IN
9935	537	14	as	as	IN
9935	537	15	a	a	DT
9935	537	16	_	_	NNP
9935	537	17	cook	cook	NN
9935	537	18	stove	stove	NN
9935	537	19	_	_	NNP
9935	537	20	,	,	,
9935	537	21	or	or	CC
9935	537	22	range	range	NN
9935	537	23	,	,	,
9935	537	24	are	be	VBP
9935	537	25	the	the	DT
9935	537	26	firebox	firebox	NN
9935	537	27	_	_	NNP
9935	537	28	a	a	DT
9935	537	29	_	_	NNP
9935	537	30	;	;	:
9935	537	31	the	the	DT
9935	537	32	grate	grate	NN
9935	537	33	_	_	NNP
9935	537	34	b	b	NNP
9935	537	35	_	_	NNP
9935	537	36	;	;	:
9935	537	37	the	the	DT
9935	537	38	ash	ash	NNP
9935	537	39	pit	pit	NNP
9935	537	40	_	_	NNP
9935	537	41	c	c	NNP
9935	537	42	_	_	NNP
9935	537	43	,	,	,
9935	537	44	which	which	WDT
9935	537	45	usually	usually	RB
9935	537	46	contains	contain	VBZ
9935	537	47	an	an	DT
9935	537	48	ash	ash	NN
9935	537	49	-	-	HYPH
9935	537	50	pan	pan	NN
9935	537	51	_	_	NNP
9935	537	52	d	d	NNP
9935	537	53	_	_	NNP
9935	537	54	;	;	:
9935	537	55	the	the	DT
9935	537	56	oven	oven	NNP
9935	537	57	_	_	NNP
9935	537	58	e	e	NNP
9935	537	59	_	_	NNP
9935	537	60	;	;	:
9935	537	61	the	the	DT
9935	537	62	dampers	damper	NNS
9935	537	63	_	_	NNP
9935	537	64	f	f	NNP
9935	537	65	_	_	NNP
9935	537	66	,	,	,
9935	537	67	_	_	NNP
9935	537	68	g	g	NNP
9935	537	69	_	_	NNP
9935	537	70	,	,	,
9935	537	71	_	_	NNP
9935	537	72	h	h	NNP
9935	537	73	_	_	NNP
9935	537	74	,	,	,
9935	537	75	and	and	CC
9935	537	76	_	_	NNP
9935	537	77	i	i	PRP
9935	537	78	_	_	XX
9935	537	79	;	;	:
9935	537	80	the	the	DT
9935	537	81	flue	flue	NNP
9935	537	82	opening	opening	NN
9935	537	83	_	_	NNP
9935	537	84	j	j	NNP
9935	537	85	_	_	NNP
9935	537	86	and	and	CC
9935	537	87	flue	flue	NNP
9935	537	88	_	_	NNP
9935	537	89	k	k	NNP
9935	537	90	_	_	NNP
9935	537	91	;	;	:
9935	537	92	openings	opening	NNS
9935	537	93	in	in	IN
9935	537	94	the	the	DT
9935	537	95	top	top	JJ
9935	537	96	and	and	CC
9935	537	97	suitable	suitable	JJ
9935	537	98	lids	lid	NNS
9935	537	99	,	,	,
9935	537	100	not	not	RB
9935	537	101	shown	show	VBN
9935	537	102	,	,	,
9935	537	103	for	for	IN
9935	537	104	kettles	kettle	NNS
9935	537	105	and	and	CC
9935	537	106	pans	pan	NNS
9935	537	107	;	;	:
9935	537	108	and	and	CC
9935	537	109	the	the	DT
9935	537	110	air	air	NN
9935	537	111	space	space	NN
9935	537	112	extending	extend	VBG
9935	537	113	from	from	IN
9935	537	114	the	the	DT
9935	537	115	firebox	firebox	NN
9935	537	116	around	around	IN
9935	537	117	three	three	CD
9935	537	118	sides	side	NNS
9935	537	119	of	of	IN
9935	537	120	the	the	DT
9935	537	121	oven	oven	NN
9935	537	122	,	,	,
9935	537	123	as	as	IN
9935	537	124	shown	show	VBN
9935	537	125	by	by	IN
9935	537	126	the	the	DT
9935	537	127	arrows	arrow	NNS
9935	537	128	.	.	.
9935	538	1	To	to	TO
9935	538	2	prevent	prevent	VB
9935	538	3	the	the	DT
9935	538	4	stove	stove	NN
9935	538	5	from	from	IN
9935	538	6	wearing	wear	VBG
9935	538	7	out	out	RP
9935	538	8	rapidly	rapidly	RB
9935	538	9	,	,	,
9935	538	10	the	the	DT
9935	538	11	firebox	firebox	NN
9935	538	12	,	,	,
9935	538	13	in	in	IN
9935	538	14	which	which	WDT
9935	538	15	the	the	DT
9935	538	16	fuel	fuel	NN
9935	538	17	is	be	VBZ
9935	538	18	burned	burn	VBN
9935	538	19	,	,	,
9935	538	20	is	be	VBZ
9935	538	21	lined	line	VBN
9935	538	22	with	with	IN
9935	538	23	a	a	DT
9935	538	24	material	material	NN
9935	538	25	,	,	,
9935	538	26	such	such	JJ
9935	538	27	as	as	IN
9935	538	28	fireclay	fireclay	NN
9935	538	29	,	,	,
9935	538	30	that	that	WDT
9935	538	31	will	will	MD
9935	538	32	withstand	withstand	VB
9935	538	33	great	great	JJ
9935	538	34	heat	heat	NN
9935	538	35	.	.	.
9935	539	1	The	the	DT
9935	539	2	fire	fire	NN
9935	539	3	in	in	IN
9935	539	4	the	the	DT
9935	539	5	firebox	firebox	NN
9935	539	6	is	be	VBZ
9935	539	7	supported	support	VBN
9935	539	8	by	by	IN
9935	539	9	the	the	DT
9935	539	10	grate	grate	NN
9935	539	11	,	,	,
9935	539	12	which	which	WDT
9935	539	13	is	be	VBZ
9935	539	14	in	in	IN
9935	539	15	the	the	DT
9935	539	16	form	form	NN
9935	539	17	of	of	IN
9935	539	18	metal	metal	NN
9935	539	19	teeth	tooth	NNS
9935	539	20	or	or	CC
9935	539	21	bars	bar	NNS
9935	539	22	,	,	,
9935	539	23	so	so	IN
9935	539	24	as	as	IN
9935	539	25	to	to	TO
9935	539	26	permit	permit	VB
9935	539	27	air	air	NN
9935	539	28	to	to	TO
9935	539	29	pass	pass	VB
9935	539	30	through	through	IN
9935	539	31	the	the	DT
9935	539	32	fuel	fuel	NN
9935	539	33	from	from	IN
9935	539	34	underneath	underneath	NNP
9935	539	35	.	.	.
9935	540	1	The	the	DT
9935	540	2	grate	grate	NN
9935	540	3	is	be	VBZ
9935	540	4	usually	usually	RB
9935	540	5	so	so	RB
9935	540	6	constructed	construct	VBN
9935	540	7	that	that	IN
9935	540	8	when	when	WRB
9935	540	9	the	the	DT
9935	540	10	fire	fire	NN
9935	540	11	is	be	VBZ
9935	540	12	raked	rake	VBN
9935	540	13	it	-PRON-	PRP
9935	540	14	permits	permit	VBZ
9935	540	15	burnt	burn	VBN
9935	540	16	coal	coal	NN
9935	540	17	or	or	CC
9935	540	18	ashes	ashe	NNS
9935	540	19	to	to	TO
9935	540	20	fall	fall	VB
9935	540	21	into	into	IN
9935	540	22	the	the	DT
9935	540	23	ash	ash	NN
9935	540	24	-	-	HYPH
9935	540	25	pan	pan	NN
9935	540	26	,	,	,
9935	540	27	by	by	IN
9935	540	28	means	mean	NNS
9935	540	29	of	of	IN
9935	540	30	which	which	WDT
9935	540	31	they	-PRON-	PRP
9935	540	32	can	can	MD
9935	540	33	be	be	VB
9935	540	34	readily	readily	RB
9935	540	35	removed	remove	VBN
9935	540	36	from	from	IN
9935	540	37	the	the	DT
9935	540	38	stove	stove	NN
9935	540	39	.	.	.
9935	541	1	The	the	DT
9935	541	2	oven	oven	NN
9935	541	3	,	,	,
9935	541	4	which	which	WDT
9935	541	5	lies	lie	VBZ
9935	541	6	directly	directly	RB
9935	541	7	back	back	RB
9935	541	8	of	of	IN
9935	541	9	the	the	DT
9935	541	10	firebox	firebox	NN
9935	541	11	and	and	CC
9935	541	12	is	be	VBZ
9935	541	13	really	really	RB
9935	541	14	an	an	DT
9935	541	15	enclosed	enclose	VBN
9935	541	16	chamber	chamber	NN
9935	541	17	in	in	IN
9935	541	18	which	which	WDT
9935	541	19	food	food	NN
9935	541	20	may	may	MD
9935	541	21	be	be	VB
9935	541	22	cooked	cook	VBN
9935	541	23	,	,	,
9935	541	24	receives	receive	VBZ
9935	541	25	its	-PRON-	PRP$
9935	541	26	heat	heat	NN
9935	541	27	from	from	IN
9935	541	28	the	the	DT
9935	541	29	hot	hot	JJ
9935	541	30	air	air	NN
9935	541	31	that	that	WDT
9935	541	32	passes	pass	VBZ
9935	541	33	around	around	IN
9935	541	34	it	-PRON-	PRP
9935	541	35	.	.	.
9935	542	1	The	the	DT
9935	542	2	dampers	damper	NNS
9935	542	3	are	be	VBP
9935	542	4	devices	device	NNS
9935	542	5	that	that	WDT
9935	542	6	control	control	VBP
9935	542	7	the	the	DT
9935	542	8	flow	flow	NN
9935	542	9	of	of	IN
9935	542	10	air	air	NN
9935	542	11	in	in	IN
9935	542	12	and	and	CC
9935	542	13	out	out	IN
9935	542	14	of	of	IN
9935	542	15	the	the	DT
9935	542	16	stove	stove	NN
9935	542	17	.	.	.
9935	543	1	Those	those	DT
9935	543	2	shown	show	VBN
9935	543	3	at	at	IN
9935	543	4	_	_	NNP
9935	543	5	f	f	NNP
9935	543	6	_	_	NNP
9935	543	7	and	and	CC
9935	543	8	_	_	NNP
9935	543	9	g	g	NNP
9935	543	10	_	_	NNP
9935	543	11	serve	serve	VBP
9935	543	12	to	to	TO
9935	543	13	admit	admit	VB
9935	543	14	fresh	fresh	JJ
9935	543	15	air	air	NN
9935	543	16	into	into	IN
9935	543	17	the	the	DT
9935	543	18	stove	stove	NN
9935	543	19	or	or	CC
9935	543	20	to	to	TO
9935	543	21	keep	keep	VB
9935	543	22	it	-PRON-	PRP
9935	543	23	out	out	RP
9935	543	24	,	,	,
9935	543	25	and	and	CC
9935	543	26	those	those	DT
9935	543	27	shown	show	VBN
9935	543	28	at	at	IN
9935	543	29	_	_	NNP
9935	543	30	h	h	NNP
9935	543	31	_	_	NNP
9935	543	32	and	and	CC
9935	543	33	_	_	NNP
9935	543	34	i	i	PRP
9935	543	35	_	_	NNP
9935	543	36	serve	serve	VBP
9935	543	37	to	to	TO
9935	543	38	keep	keep	VB
9935	543	39	heated	heated	JJ
9935	543	40	air	air	NN
9935	543	41	in	in	IN
9935	543	42	the	the	DT
9935	543	43	stove	stove	NN
9935	543	44	or	or	CC
9935	543	45	to	to	TO
9935	543	46	permit	permit	VB
9935	543	47	it	-PRON-	PRP
9935	543	48	to	to	TO
9935	543	49	pass	pass	VB
9935	543	50	out	out	RP
9935	543	51	through	through	IN
9935	543	52	the	the	DT
9935	543	53	flue	flue	NN
9935	543	54	.	.	.
9935	544	1	[	[	-LRB-
9935	544	2	Illustration	illustration	NN
9935	544	3	:	:	:
9935	544	4	Fig	Fig	NNP
9935	544	5	.	.	.
9935	545	1	3	3	LS
9935	545	2	]	]	-RRB-
9935	545	3	66	66	CD
9935	545	4	.	.	.
9935	546	1	Building	build	VBG
9935	546	2	a	a	DT
9935	546	3	Coal	Coal	NNP
9935	546	4	Fire.--To	Fire.--To	NNP
9935	546	5	build	build	VB
9935	546	6	a	a	DT
9935	546	7	coal	coal	NN
9935	546	8	fire	fire	NN
9935	546	9	is	be	VBZ
9935	546	10	a	a	DT
9935	546	11	simple	simple	JJ
9935	546	12	matter	matter	NN
9935	546	13	.	.	.
9935	547	1	So	so	RB
9935	547	2	that	that	IN
9935	547	3	the	the	DT
9935	547	4	draft	draft	NN
9935	547	5	will	will	MD
9935	547	6	be	be	VB
9935	547	7	right	right	JJ
9935	547	8	for	for	IN
9935	547	9	rapid	rapid	JJ
9935	547	10	combustion	combustion	NN
9935	547	11	,	,	,
9935	547	12	it	-PRON-	PRP
9935	547	13	is	be	VBZ
9935	547	14	first	first	RB
9935	547	15	necessary	necessary	JJ
9935	547	16	to	to	TO
9935	547	17	close	close	VB
9935	547	18	the	the	DT
9935	547	19	dampers	damper	NNS
9935	547	20	_	_	NNP
9935	547	21	f	f	NNP
9935	547	22	_	_	NNP
9935	547	23	and	and	CC
9935	547	24	_	_	NNP
9935	547	25	h	h	NNP
9935	547	26	_	_	NNP
9935	547	27	and	and	CC
9935	547	28	to	to	TO
9935	547	29	open	open	VB
9935	547	30	the	the	DT
9935	547	31	bottom	bottom	NN
9935	547	32	damper	damper	NN
9935	547	33	_	_	NNP
9935	547	34	g	g	NNP
9935	547	35	_	_	NNP
9935	547	36	and	and	CC
9935	547	37	the	the	DT
9935	547	38	chimney	chimney	NNP
9935	547	39	damper	damper	NN
9935	547	40	_	_	NNP
9935	547	41	i	i	PRP
9935	547	42	_	_	NNP
9935	547	43	.	.	.
9935	548	1	With	with	IN
9935	548	2	these	these	DT
9935	548	3	dampers	damper	NNS
9935	548	4	arranged	arrange	VBD
9935	548	5	,	,	,
9935	548	6	place	place	NN
9935	548	7	crushed	crush	VBN
9935	548	8	paper	paper	NN
9935	548	9	or	or	CC
9935	548	10	shavings	shaving	NNS
9935	548	11	on	on	IN
9935	548	12	the	the	DT
9935	548	13	grate	grate	NN
9935	548	14	;	;	:
9935	548	15	then	then	RB
9935	548	16	on	on	IN
9935	548	17	top	top	NN
9935	548	18	of	of	IN
9935	548	19	the	the	DT
9935	548	20	paper	paper	NN
9935	548	21	or	or	CC
9935	548	22	shavings	shaving	NNS
9935	548	23	place	place	NN
9935	548	24	kindling	kindling	NN
9935	548	25	,	,	,
9935	548	26	and	and	CC
9935	548	27	on	on	IN
9935	548	28	top	top	NN
9935	548	29	of	of	IN
9935	548	30	the	the	DT
9935	548	31	kindling	kindling	NN
9935	548	32	put	put	VBD
9935	548	33	a	a	DT
9935	548	34	small	small	JJ
9935	548	35	quantity	quantity	NN
9935	548	36	of	of	IN
9935	548	37	coal	coal	NN
9935	548	38	.	.	.
9935	549	1	Be	be	VB
9935	549	2	careful	careful	JJ
9935	549	3	to	to	TO
9935	549	4	place	place	VB
9935	549	5	the	the	DT
9935	549	6	fuel	fuel	NN
9935	549	7	on	on	IN
9935	549	8	the	the	DT
9935	549	9	grate	grate	NN
9935	549	10	loosely	loosely	RB
9935	549	11	enough	enough	RB
9935	549	12	to	to	TO
9935	549	13	permit	permit	VB
9935	549	14	currents	current	NNS
9935	549	15	of	of	IN
9935	549	16	air	air	NN
9935	549	17	to	to	TO
9935	549	18	pass	pass	VB
9935	549	19	through	through	IN
9935	549	20	it	-PRON-	PRP
9935	549	21	,	,	,
9935	549	22	because	because	IN
9935	549	23	it	-PRON-	PRP
9935	549	24	will	will	MD
9935	549	25	not	not	RB
9935	549	26	burn	burn	VB
9935	549	27	readily	readily	RB
9935	549	28	if	if	IN
9935	549	29	it	-PRON-	PRP
9935	549	30	is	be	VBZ
9935	549	31	closely	closely	RB
9935	549	32	packed	packed	JJ
9935	549	33	.	.	.
9935	550	1	Light	light	VB
9935	550	2	the	the	DT
9935	550	3	fire	fire	NN
9935	550	4	by	by	IN
9935	550	5	inserting	insert	VBG
9935	550	6	a	a	DT
9935	550	7	flame	flame	NN
9935	550	8	from	from	IN
9935	550	9	below	below	RB
9935	550	10	.	.	.
9935	551	1	When	when	WRB
9935	551	2	this	this	DT
9935	551	3	is	be	VBZ
9935	551	4	done	do	VBN
9935	551	5	,	,	,
9935	551	6	the	the	DT
9935	551	7	flame	flame	NN
9935	551	8	will	will	MD
9935	551	9	rise	rise	VB
9935	551	10	and	and	CC
9935	551	11	ignite	ignite	VB
9935	551	12	the	the	DT
9935	551	13	kindling	kindling	NN
9935	551	14	,	,	,
9935	551	15	and	and	CC
9935	551	16	this	this	DT
9935	551	17	,	,	,
9935	551	18	in	in	IN
9935	551	19	turn	turn	NN
9935	551	20	,	,	,
9935	551	21	will	will	MD
9935	551	22	cause	cause	VB
9935	551	23	the	the	DT
9935	551	24	coal	coal	NN
9935	551	25	to	to	TO
9935	551	26	take	take	VB
9935	551	27	fire	fire	NN
9935	551	28	.	.	.
9935	552	1	When	when	WRB
9935	552	2	the	the	DT
9935	552	3	fire	fire	NN
9935	552	4	is	be	VBZ
9935	552	5	burning	burn	VBG
9935	552	6	well	well	RB
9935	552	7	,	,	,
9935	552	8	close	close	VB
9935	552	9	the	the	DT
9935	552	10	dampers	damper	NNS
9935	552	11	_	_	NNP
9935	552	12	g	g	NNP
9935	552	13	_	_	NNP
9935	552	14	and	and	CC
9935	552	15	_	_	NNP
9935	552	16	i	i	PRP
9935	552	17	_	_	NNP
9935	552	18	so	so	IN
9935	552	19	that	that	IN
9935	552	20	the	the	DT
9935	552	21	fuel	fuel	NN
9935	552	22	will	will	MD
9935	552	23	not	not	RB
9935	552	24	burn	burn	VB
9935	552	25	too	too	RB
9935	552	26	rapidly	rapidly	RB
9935	552	27	and	and	CC
9935	552	28	the	the	DT
9935	552	29	heat	heat	NN
9935	552	30	will	will	MD
9935	552	31	surround	surround	VB
9935	552	32	the	the	DT
9935	552	33	oven	oven	JJ
9935	552	34	instead	instead	RB
9935	552	35	of	of	IN
9935	552	36	passing	pass	VBG
9935	552	37	up	up	RP
9935	552	38	the	the	DT
9935	552	39	chimney	chimney	NN
9935	552	40	;	;	:
9935	552	41	also	also	RB
9935	552	42	,	,	,
9935	552	43	before	before	IN
9935	552	44	too	too	RB
9935	552	45	much	much	JJ
9935	552	46	of	of	IN
9935	552	47	the	the	DT
9935	552	48	first	first	JJ
9935	552	49	supply	supply	NN
9935	552	50	of	of	IN
9935	552	51	coal	coal	NN
9935	552	52	is	be	VBZ
9935	552	53	burned	burn	VBN
9935	552	54	out	out	RP
9935	552	55	,	,	,
9935	552	56	add	add	VB
9935	552	57	a	a	DT
9935	552	58	new	new	JJ
9935	552	59	supply	supply	NN
9935	552	60	,	,	,
9935	552	61	but	but	CC
9935	552	62	be	be	VB
9935	552	63	sure	sure	JJ
9935	552	64	that	that	IN
9935	552	65	the	the	DT
9935	552	66	coal	coal	NN
9935	552	67	is	be	VBZ
9935	552	68	sufficiently	sufficiently	RB
9935	552	69	ignited	ignite	VBN
9935	552	70	before	before	IN
9935	552	71	the	the	DT
9935	552	72	new	new	JJ
9935	552	73	supply	supply	NN
9935	552	74	is	be	VBZ
9935	552	75	added	add	VBN
9935	552	76	so	so	RB
9935	552	77	as	as	IN
9935	552	78	not	not	RB
9935	552	79	to	to	TO
9935	552	80	smother	smother	VB
9935	552	81	the	the	DT
9935	552	82	fire	fire	NN
9935	552	83	.	.	.
9935	553	1	If	if	IN
9935	553	2	only	only	RB
9935	553	3	a	a	DT
9935	553	4	thin	thin	JJ
9935	553	5	layer	layer	NN
9935	553	6	is	be	VBZ
9935	553	7	added	add	VBN
9935	553	8	each	each	DT
9935	553	9	time	time	NN
9935	553	10	,	,	,
9935	553	11	this	this	DT
9935	553	12	danger	danger	NN
9935	553	13	will	will	MD
9935	553	14	be	be	VB
9935	553	15	removed	remove	VBN
9935	553	16	.	.	.
9935	554	1	Experience	experience	NN
9935	554	2	has	have	VBZ
9935	554	3	proved	prove	VBN
9935	554	4	that	that	IN
9935	554	5	the	the	DT
9935	554	6	best	good	JJS
9935	554	7	results	result	NNS
9935	554	8	are	be	VBP
9935	554	9	secured	secure	VBN
9935	554	10	if	if	IN
9935	554	11	the	the	DT
9935	554	12	fire	fire	NN
9935	554	13	is	be	VBZ
9935	554	14	built	build	VBN
9935	554	15	only	only	RB
9935	554	16	4	4	CD
9935	554	17	inches	inch	NNS
9935	554	18	high	high	JJ
9935	554	19	.	.	.
9935	555	1	When	when	WRB
9935	555	2	hot	hot	JJ
9935	555	3	coals	coal	NNS
9935	555	4	come	come	VBP
9935	555	5	near	near	IN
9935	555	6	the	the	DT
9935	555	7	top	top	NN
9935	555	8	of	of	IN
9935	555	9	the	the	DT
9935	555	10	stove	stove	NN
9935	555	11	,	,	,
9935	555	12	the	the	DT
9935	555	13	lids	lid	NNS
9935	555	14	are	be	VBP
9935	555	15	likely	likely	JJ
9935	555	16	to	to	TO
9935	555	17	warp	warp	VB
9935	555	18	and	and	CC
9935	555	19	crack	crack	VB
9935	555	20	from	from	IN
9935	555	21	the	the	DT
9935	555	22	heat	heat	NN
9935	555	23	and	and	CC
9935	555	24	the	the	DT
9935	555	25	cooking	cooking	NN
9935	555	26	will	will	MD
9935	555	27	not	not	RB
9935	555	28	be	be	VB
9935	555	29	done	do	VBN
9935	555	30	any	any	DT
9935	555	31	more	more	RBR
9935	555	32	effectively	effectively	RB
9935	555	33	.	.	.
9935	556	1	Another	another	DT
9935	556	2	thing	thing	NN
9935	556	3	to	to	TO
9935	556	4	avoid	avoid	VB
9935	556	5	in	in	IN
9935	556	6	connection	connection	NN
9935	556	7	with	with	IN
9935	556	8	a	a	DT
9935	556	9	fire	fire	NN
9935	556	10	is	be	VBZ
9935	556	11	the	the	DT
9935	556	12	accumulation	accumulation	NN
9935	556	13	of	of	IN
9935	556	14	ashes	ashe	NNS
9935	556	15	.	.	.
9935	557	1	The	the	DT
9935	557	2	ash	ash	NN
9935	557	3	-	-	HYPH
9935	557	4	pan	pan	NN
9935	557	5	should	should	MD
9935	557	6	be	be	VB
9935	557	7	kept	keep	VBN
9935	557	8	as	as	RB
9935	557	9	nearly	nearly	RB
9935	557	10	empty	empty	JJ
9935	557	11	as	as	IN
9935	557	12	possible	possible	JJ
9935	557	13	,	,	,
9935	557	14	for	for	IN
9935	557	15	a	a	DT
9935	557	16	full	full	JJ
9935	557	17	ash	ash	NN
9935	557	18	-	-	HYPH
9935	557	19	pan	pan	NN
9935	557	20	will	will	MD
9935	557	21	check	check	VB
9935	557	22	the	the	DT
9935	557	23	draft	draft	NN
9935	557	24	and	and	CC
9935	557	25	cause	cause	VB
9935	557	26	the	the	DT
9935	557	27	grate	grate	NN
9935	557	28	in	in	IN
9935	557	29	the	the	DT
9935	557	30	firebox	firebox	NN
9935	557	31	to	to	TO
9935	557	32	burn	burn	VB
9935	557	33	out	out	RP
9935	557	34	.	.	.
9935	558	1	67	67	CD
9935	558	2	.	.	.
9935	559	1	ADJUSTING	adjust	VBG
9935	559	2	THE	the	DT
9935	559	3	DAMPERS.--To	DAMPERS.--To	NNS
9935	559	4	get	get	VBP
9935	559	5	the	the	DT
9935	559	6	best	good	JJS
9935	559	7	results	result	NNS
9935	559	8	from	from	IN
9935	559	9	a	a	DT
9935	559	10	cook	cook	NN
9935	559	11	stove	stove	NN
9935	559	12	,	,	,
9935	559	13	and	and	CC
9935	559	14	at	at	IN
9935	559	15	the	the	DT
9935	559	16	same	same	JJ
9935	559	17	time	time	NN
9935	559	18	overcome	overcome	VB
9935	559	19	the	the	DT
9935	559	20	wasting	wasting	NN
9935	559	21	of	of	IN
9935	559	22	fuel	fuel	NN
9935	559	23	,	,	,
9935	559	24	the	the	DT
9935	559	25	ways	way	NNS
9935	559	26	in	in	IN
9935	559	27	which	which	WDT
9935	559	28	to	to	TO
9935	559	29	adjust	adjust	VB
9935	559	30	the	the	DT
9935	559	31	dampers	damper	NNS
9935	559	32	should	should	MD
9935	559	33	be	be	VB
9935	559	34	fully	fully	RB
9935	559	35	known	know	VBN
9935	559	36	.	.	.
9935	560	1	If	if	IN
9935	560	2	it	-PRON-	PRP
9935	560	3	is	be	VBZ
9935	560	4	desired	desire	VBN
9935	560	5	to	to	TO
9935	560	6	heat	heat	VB
9935	560	7	the	the	DT
9935	560	8	oven	oven	NN
9935	560	9	for	for	IN
9935	560	10	baking	baking	NN
9935	560	11	,	,	,
9935	560	12	close	close	JJ
9935	560	13	dampers	damper	NNS
9935	560	14	_	_	NNP
9935	560	15	f	f	NNP
9935	560	16	_	_	NNP
9935	560	17	and	and	CC
9935	560	18	_	_	NNP
9935	560	19	i	i	PRP
9935	560	20	_	_	NNP
9935	560	21	and	and	CC
9935	560	22	open	open	JJ
9935	560	23	dampers	damper	NNS
9935	560	24	_	_	NNP
9935	560	25	g	g	NNP
9935	560	26	_	_	NNP
9935	560	27	and	and	CC
9935	560	28	_	_	NNP
9935	560	29	h	h	NNP
9935	560	30	_	_	NNP
9935	560	31	.	.	.
9935	561	1	With	with	IN
9935	561	2	the	the	DT
9935	561	3	dampers	damper	NNS
9935	561	4	so	so	RB
9935	561	5	arranged	arrange	VBD
9935	561	6	,	,	,
9935	561	7	the	the	DT
9935	561	8	heated	heat	VBN
9935	561	9	air	air	NN
9935	561	10	above	above	IN
9935	561	11	the	the	DT
9935	561	12	fire	fire	NN
9935	561	13	is	be	VBZ
9935	561	14	forced	force	VBN
9935	561	15	around	around	IN
9935	561	16	the	the	DT
9935	561	17	oven	oven	NN
9935	561	18	and	and	CC
9935	561	19	up	up	IN
9935	561	20	the	the	DT
9935	561	21	flue	flue	NN
9935	561	22	,	,	,
9935	561	23	as	as	IN
9935	561	24	is	be	VBZ
9935	561	25	clearly	clearly	RB
9935	561	26	shown	show	VBN
9935	561	27	by	by	IN
9935	561	28	the	the	DT
9935	561	29	arrows	arrow	NNS
9935	561	30	in	in	IN
9935	561	31	Fig	Fig	NNP
9935	561	32	.	.	.
9935	562	1	3	3	LS
9935	562	2	.	.	.
9935	563	1	A	a	DT
9935	563	2	study	study	NN
9935	563	3	of	of	IN
9935	563	4	this	this	DT
9935	563	5	diagram	diagram	NN
9935	563	6	will	will	MD
9935	563	7	readily	readily	RB
9935	563	8	show	show	VB
9935	563	9	that	that	IN
9935	563	10	the	the	DT
9935	563	11	lower	low	JJR
9935	563	12	left	left	JJ
9935	563	13	-	-	HYPH
9935	563	14	hand	hand	NN
9935	563	15	corner	corner	NN
9935	563	16	of	of	IN
9935	563	17	the	the	DT
9935	563	18	oven	oven	NN
9935	563	19	is	be	VBZ
9935	563	20	its	-PRON-	PRP$
9935	563	21	coolest	cool	JJS
9935	563	22	part	part	NN
9935	563	23	,	,	,
9935	563	24	since	since	IN
9935	563	25	the	the	DT
9935	563	26	heated	heated	JJ
9935	563	27	air	air	NN
9935	563	28	does	do	VBZ
9935	563	29	not	not	RB
9935	563	30	reach	reach	VB
9935	563	31	this	this	DT
9935	563	32	place	place	NN
9935	563	33	directly	directly	RB
9935	563	34	,	,	,
9935	563	35	and	and	CC
9935	563	36	that	that	IN
9935	563	37	the	the	DT
9935	563	38	top	top	JJ
9935	563	39	center	center	NN
9935	563	40	is	be	VBZ
9935	563	41	the	the	DT
9935	563	42	hottest	hot	JJS
9935	563	43	part	part	NN
9935	563	44	,	,	,
9935	563	45	because	because	IN
9935	563	46	the	the	DT
9935	563	47	hottest	hot	JJS
9935	563	48	air	air	NN
9935	563	49	passes	pass	VBZ
9935	563	50	directly	directly	RB
9935	563	51	over	over	IN
9935	563	52	this	this	DT
9935	563	53	portion	portion	NN
9935	563	54	of	of	IN
9935	563	55	the	the	DT
9935	563	56	oven	oven	NN
9935	563	57	and	and	CC
9935	563	58	the	the	DT
9935	563	59	heated	heat	VBN
9935	563	60	air	air	NN
9935	563	61	in	in	IN
9935	563	62	the	the	DT
9935	563	63	oven	oven	NN
9935	563	64	rises	rise	VBZ
9935	563	65	to	to	IN
9935	563	66	it	-PRON-	PRP
9935	563	67	.	.	.
9935	564	1	[	[	-LRB-
9935	564	2	Illustration	illustration	NN
9935	564	3	:	:	:
9935	564	4	Fig	Fig	NNP
9935	564	5	.	.	.
9935	565	1	4	4	LS
9935	565	2	]	]	-RRB-
9935	565	3	If	if	IN
9935	565	4	it	-PRON-	PRP
9935	565	5	is	be	VBZ
9935	565	6	desired	desire	VBN
9935	565	7	to	to	TO
9935	565	8	heat	heat	VB
9935	565	9	the	the	DT
9935	565	10	surface	surface	NN
9935	565	11	of	of	IN
9935	565	12	the	the	DT
9935	565	13	stove	stove	NN
9935	565	14	,	,	,
9935	565	15	so	so	IN
9935	565	16	that	that	IN
9935	565	17	cooking	cooking	NN
9935	565	18	may	may	MD
9935	565	19	be	be	VB
9935	565	20	done	do	VBN
9935	565	21	on	on	IN
9935	565	22	top	top	NN
9935	565	23	of	of	IN
9935	565	24	it	-PRON-	PRP
9935	565	25	,	,	,
9935	565	26	close	close	JJ
9935	565	27	dampers	damper	NNS
9935	565	28	_	_	NNP
9935	565	29	f	f	NNP
9935	565	30	_	_	NNP
9935	565	31	,	,	,
9935	565	32	_	_	NNP
9935	565	33	h	h	NNP
9935	565	34	_	_	NNP
9935	565	35	,	,	,
9935	565	36	and	and	CC
9935	565	37	_	_	NNP
9935	565	38	i	i	PRP
9935	565	39	_	_	NNP
9935	565	40	and	and	CC
9935	565	41	open	open	JJ
9935	565	42	damper	damper	NN
9935	565	43	_	_	NNP
9935	565	44	g	g	NNP
9935	565	45	_	_	NNP
9935	565	46	.	.	.
9935	566	1	With	with	IN
9935	566	2	the	the	DT
9935	566	3	dampers	damper	NNS
9935	566	4	so	so	RB
9935	566	5	arranged	arrange	VBD
9935	566	6	,	,	,
9935	566	7	the	the	DT
9935	566	8	heated	heated	JJ
9935	566	9	air	air	NN
9935	566	10	does	do	VBZ
9935	566	11	not	not	RB
9935	566	12	pass	pass	VB
9935	566	13	around	around	RP
9935	566	14	the	the	DT
9935	566	15	oven	oven	NN
9935	566	16	,	,	,
9935	566	17	but	but	CC
9935	566	18	is	be	VBZ
9935	566	19	confined	confine	VBN
9935	566	20	in	in	IN
9935	566	21	the	the	DT
9935	566	22	space	space	NN
9935	566	23	above	above	IN
9935	566	24	it	-PRON-	PRP
9935	566	25	and	and	CC
9935	566	26	the	the	DT
9935	566	27	firebox	firebox	NN
9935	566	28	,	,	,
9935	566	29	as	as	IN
9935	566	30	shown	show	VBN
9935	566	31	in	in	IN
9935	566	32	Fig	Fig	NNP
9935	566	33	.	.	.
9935	567	1	4	4	LS
9935	567	2	.	.	.
9935	568	1	While	while	IN
9935	568	2	the	the	DT
9935	568	3	damper	damper	NN
9935	568	4	_	_	NNP
9935	568	5	i	i	PRP
9935	568	6	_	_	NNP
9935	568	7	in	in	IN
9935	568	8	the	the	DT
9935	568	9	flue	flue	NN
9935	568	10	is	be	VBZ
9935	568	11	closed	close	VBN
9935	568	12	in	in	IN
9935	568	13	order	order	NN
9935	568	14	to	to	TO
9935	568	15	confine	confine	VB
9935	568	16	the	the	DT
9935	568	17	heated	heated	JJ
9935	568	18	air	air	NN
9935	568	19	as	as	RB
9935	568	20	much	much	RB
9935	568	21	as	as	IN
9935	568	22	possible	possible	JJ
9935	568	23	to	to	IN
9935	568	24	the	the	DT
9935	568	25	space	space	NN
9935	568	26	under	under	IN
9935	568	27	the	the	DT
9935	568	28	top	top	NN
9935	568	29	of	of	IN
9935	568	30	the	the	DT
9935	568	31	stove	stove	NN
9935	568	32	,	,	,
9935	568	33	it	-PRON-	PRP
9935	568	34	contains	contain	VBZ
9935	568	35	openings	opening	NNS
9935	568	36	that	that	WDT
9935	568	37	allow	allow	VBP
9935	568	38	just	just	RB
9935	568	39	enough	enough	JJ
9935	568	40	air	air	NN
9935	568	41	to	to	TO
9935	568	42	pass	pass	VB
9935	568	43	up	up	RP
9935	568	44	the	the	DT
9935	568	45	flue	flue	NN
9935	568	46	to	to	TO
9935	568	47	maintain	maintain	VB
9935	568	48	the	the	DT
9935	568	49	draft	draft	NN
9935	568	50	necessary	necessary	JJ
9935	568	51	for	for	IN
9935	568	52	combustion	combustion	NN
9935	568	53	.	.	.
9935	569	1	When	when	WRB
9935	569	2	the	the	DT
9935	569	3	dampers	damper	NNS
9935	569	4	are	be	VBP
9935	569	5	arranged	arrange	VBN
9935	569	6	as	as	IN
9935	569	7	mentioned	mention	VBN
9935	569	8	,	,	,
9935	569	9	the	the	DT
9935	569	10	hottest	hot	JJS
9935	569	11	place	place	NN
9935	569	12	on	on	IN
9935	569	13	the	the	DT
9935	569	14	surface	surface	NN
9935	569	15	of	of	IN
9935	569	16	the	the	DT
9935	569	17	stove	stove	NN
9935	569	18	is	be	VBZ
9935	569	19	between	between	IN
9935	569	20	the	the	DT
9935	569	21	firebox	firebox	NN
9935	569	22	and	and	CC
9935	569	23	the	the	DT
9935	569	24	stovepipe	stovepipe	NN
9935	569	25	,	,	,
9935	569	26	and	and	CC
9935	569	27	the	the	DT
9935	569	28	coolest	cool	JJS
9935	569	29	place	place	NN
9935	569	30	is	be	VBZ
9935	569	31	behind	behind	IN
9935	569	32	the	the	DT
9935	569	33	damper	damper	NN
9935	569	34	_	_	NNP
9935	569	35	h	h	NNP
9935	569	36	_	_	NNP
9935	569	37	.	.	.
9935	570	1	68	68	CD
9935	570	2	.	.	.
9935	571	1	BANKING	BANKING	NNP
9935	571	2	A	a	DT
9935	571	3	COAL	COAL	NNP
9935	571	4	FIRE.--To	fire.--to	ADD
9935	571	5	economize	economize	VB
9935	571	6	in	in	IN
9935	571	7	the	the	DT
9935	571	8	use	use	NN
9935	571	9	of	of	IN
9935	571	10	fuel	fuel	NN
9935	571	11	,	,	,
9935	571	12	as	as	RB
9935	571	13	well	well	RB
9935	571	14	as	as	IN
9935	571	15	to	to	TO
9935	571	16	save	save	VB
9935	571	17	the	the	DT
9935	571	18	labor	labor	NN
9935	571	19	involved	involve	VBN
9935	571	20	in	in	IN
9935	571	21	building	build	VBG
9935	571	22	a	a	DT
9935	571	23	new	new	JJ
9935	571	24	fire	fire	NN
9935	571	25	,	,	,
9935	571	26	it	-PRON-	PRP
9935	571	27	is	be	VBZ
9935	571	28	advisable	advisable	JJ
9935	571	29	to	to	TO
9935	571	30	keep	keep	VB
9935	571	31	a	a	DT
9935	571	32	fire	fire	NN
9935	571	33	burning	burn	VBG
9935	571	34	low	low	JJ
9935	571	35	from	from	IN
9935	571	36	one	one	CD
9935	571	37	meal	meal	NN
9935	571	38	to	to	IN
9935	571	39	another	another	DT
9935	571	40	and	and	CC
9935	571	41	from	from	IN
9935	571	42	one	one	CD
9935	571	43	day	day	NN
9935	571	44	to	to	IN
9935	571	45	the	the	DT
9935	571	46	next	next	JJ
9935	571	47	.	.	.
9935	572	1	As	as	IN
9935	572	2	the	the	DT
9935	572	3	nature	nature	NN
9935	572	4	of	of	IN
9935	572	5	hard	hard	JJ
9935	572	6	coal	coal	NN
9935	572	7	is	be	VBZ
9935	572	8	such	such	JJ
9935	572	9	that	that	IN
9935	572	10	it	-PRON-	PRP
9935	572	11	will	will	MD
9935	572	12	hold	hold	VB
9935	572	13	fire	fire	NN
9935	572	14	for	for	IN
9935	572	15	a	a	DT
9935	572	16	long	long	JJ
9935	572	17	time	time	NN
9935	572	18	,	,	,
9935	572	19	this	this	DT
9935	572	20	can	can	MD
9935	572	21	be	be	VB
9935	572	22	done	do	VBN
9935	572	23	by	by	IN
9935	572	24	what	what	WP
9935	572	25	is	be	VBZ
9935	572	26	called	call	VBN
9935	572	27	_	_	NNP
9935	572	28	banking	banking	NN
9935	572	29	_	_	NNP
9935	572	30	the	the	DT
9935	572	31	fire	fire	NN
9935	572	32	.	.	.
9935	573	1	To	to	TO
9935	573	2	achieve	achieve	VB
9935	573	3	this	this	DT
9935	573	4	,	,	,
9935	573	5	after	after	IN
9935	573	6	the	the	DT
9935	573	7	fire	fire	NN
9935	573	8	has	have	VBZ
9935	573	9	served	serve	VBN
9935	573	10	to	to	TO
9935	573	11	cook	cook	VB
9935	573	12	a	a	DT
9935	573	13	meal	meal	NN
9935	573	14	,	,	,
9935	573	15	shake	shake	VB
9935	573	16	the	the	DT
9935	573	17	ashes	ashe	NNS
9935	573	18	out	out	IN
9935	573	19	of	of	IN
9935	573	20	the	the	DT
9935	573	21	grate	grate	NN
9935	573	22	so	so	IN
9935	573	23	that	that	IN
9935	573	24	the	the	DT
9935	573	25	glowing	glowing	JJ
9935	573	26	coals	coal	NNS
9935	573	27	are	be	VBP
9935	573	28	left	leave	VBN
9935	573	29	.	.	.
9935	574	1	Then	then	RB
9935	574	2	put	put	VB
9935	574	3	fresh	fresh	JJ
9935	574	4	coal	coal	NN
9935	574	5	on	on	IN
9935	574	6	this	this	DT
9935	574	7	bed	bed	NN
9935	574	8	of	of	IN
9935	574	9	coals	coal	NNS
9935	574	10	,	,	,
9935	574	11	and	and	CC
9935	574	12	,	,	,
9935	574	13	with	with	IN
9935	574	14	the	the	DT
9935	574	15	dampers	damper	NNS
9935	574	16	arranged	arrange	VBD
9935	574	17	as	as	IN
9935	574	18	for	for	IN
9935	574	19	building	build	VBG
9935	574	20	a	a	DT
9935	574	21	new	new	JJ
9935	574	22	fire	fire	NN
9935	574	23	,	,	,
9935	574	24	allow	allow	VB
9935	574	25	the	the	DT
9935	574	26	coal	coal	NN
9935	574	27	to	to	TO
9935	574	28	burn	burn	VB
9935	574	29	well	well	RB
9935	574	30	for	for	IN
9935	574	31	a	a	DT
9935	574	32	short	short	JJ
9935	574	33	time	time	NN
9935	574	34	.	.	.
9935	575	1	Finally	finally	RB
9935	575	2	,	,	,
9935	575	3	cover	cover	VB
9935	575	4	the	the	DT
9935	575	5	fire	fire	NN
9935	575	6	with	with	IN
9935	575	7	a	a	DT
9935	575	8	layer	layer	NN
9935	575	9	of	of	IN
9935	575	10	fine	fine	JJ
9935	575	11	coal	coal	NN
9935	575	12	and	and	CC
9935	575	13	adjust	adjust	VB
9935	575	14	the	the	DT
9935	575	15	dampers	damper	NNS
9935	575	16	properly	properly	RB
9935	575	17	;	;	:
9935	575	18	that	that	RB
9935	575	19	is	is	RB
9935	575	20	,	,	,
9935	575	21	close	close	JJ
9935	575	22	dampers	damper	NNS
9935	575	23	_	_	NNP
9935	575	24	g	g	NNP
9935	575	25	_	_	NNP
9935	575	26	and	and	CC
9935	575	27	_	_	NNP
9935	575	28	h	h	NNP
9935	575	29	_	_	NNP
9935	575	30	and	and	CC
9935	575	31	open	open	JJ
9935	575	32	dampers	damper	NNS
9935	575	33	_	_	NNP
9935	575	34	f	f	NNP
9935	575	35	_	_	NNP
9935	575	36	and	and	CC
9935	575	37	_	_	NNP
9935	575	38	i	i	PRP
9935	575	39	_	_	NNP
9935	575	40	.	.	.
9935	576	1	If	if	IN
9935	576	2	the	the	DT
9935	576	3	banking	banking	NN
9935	576	4	is	be	VBZ
9935	576	5	carefully	carefully	RB
9935	576	6	done	do	VBN
9935	576	7	the	the	DT
9935	576	8	fire	fire	NN
9935	576	9	should	should	MD
9935	576	10	last	last	VB
9935	576	11	8	8	CD
9935	576	12	or	or	CC
9935	576	13	10	10	CD
9935	576	14	hours	hour	NNS
9935	576	15	without	without	IN
9935	576	16	further	further	JJ
9935	576	17	attention	attention	NN
9935	576	18	.	.	.
9935	577	1	Care	care	NN
9935	577	2	should	should	MD
9935	577	3	be	be	VB
9935	577	4	taken	take	VBN
9935	577	5	,	,	,
9935	577	6	however	however	RB
9935	577	7	,	,	,
9935	577	8	to	to	TO
9935	577	9	use	use	VB
9935	577	10	sufficient	sufficient	JJ
9935	577	11	coal	coal	NN
9935	577	12	in	in	IN
9935	577	13	banking	bank	VBG
9935	577	14	the	the	DT
9935	577	15	fire	fire	NN
9935	577	16	,	,	,
9935	577	17	so	so	IN
9935	577	18	that	that	IN
9935	577	19	when	when	WRB
9935	577	20	it	-PRON-	PRP
9935	577	21	is	be	VBZ
9935	577	22	to	to	TO
9935	577	23	be	be	VB
9935	577	24	used	use	VBN
9935	577	25	again	again	RB
9935	577	26	the	the	DT
9935	577	27	coal	coal	NN
9935	577	28	will	will	MD
9935	577	29	not	not	RB
9935	577	30	be	be	VB
9935	577	31	completely	completely	RB
9935	577	32	burned	burn	VBN
9935	577	33	,	,	,
9935	577	34	but	but	CC
9935	577	35	enough	enough	JJ
9935	577	36	burning	burn	VBG
9935	577	37	coals	coal	NNS
9935	577	38	will	will	MD
9935	577	39	remain	remain	VB
9935	577	40	to	to	TO
9935	577	41	ignite	ignite	VB
9935	577	42	a	a	DT
9935	577	43	fresh	fresh	JJ
9935	577	44	supply	supply	NN
9935	577	45	.	.	.
9935	578	1	When	when	WRB
9935	578	2	the	the	DT
9935	578	3	fire	fire	NN
9935	578	4	is	be	VBZ
9935	578	5	to	to	TO
9935	578	6	be	be	VB
9935	578	7	used	use	VBN
9935	578	8	again	again	RB
9935	578	9	,	,	,
9935	578	10	rake	rake	VB
9935	578	11	it	-PRON-	PRP
9935	578	12	slightly	slightly	RB
9935	578	13	,	,	,
9935	578	14	put	put	VB
9935	578	15	a	a	DT
9935	578	16	thin	thin	JJ
9935	578	17	layer	layer	NN
9935	578	18	of	of	IN
9935	578	19	coal	coal	NN
9935	578	20	over	over	IN
9935	578	21	the	the	DT
9935	578	22	top	top	NN
9935	578	23	,	,	,
9935	578	24	and	and	CC
9935	578	25	arrange	arrange	VB
9935	578	26	the	the	DT
9935	578	27	dampers	damper	NNS
9935	578	28	as	as	IN
9935	578	29	for	for	IN
9935	578	30	starting	start	VBG
9935	578	31	a	a	DT
9935	578	32	fire	fire	NN
9935	578	33	.	.	.
9935	579	1	As	as	RB
9935	579	2	soon	soon	RB
9935	579	3	as	as	IN
9935	579	4	this	this	DT
9935	579	5	layer	layer	NN
9935	579	6	of	of	IN
9935	579	7	coal	coal	NN
9935	579	8	has	have	VBZ
9935	579	9	begun	begin	VBN
9935	579	10	to	to	TO
9935	579	11	burn	burn	VB
9935	579	12	,	,	,
9935	579	13	add	add	VB
9935	579	14	more	more	JJR
9935	579	15	until	until	IN
9935	579	16	the	the	DT
9935	579	17	fire	fire	NN
9935	579	18	is	be	VBZ
9935	579	19	in	in	IN
9935	579	20	good	good	JJ
9935	579	21	condition	condition	NN
9935	579	22	.	.	.
9935	580	1	GAS	gas	NN
9935	580	2	STOVES	stove	NNS
9935	580	3	AND	and	CC
9935	580	4	THEIR	their	NN
9935	580	5	OPERATION	operation	FW
9935	580	6	69	69	CD
9935	580	7	.	.	.
9935	581	1	GAS	gas	NN
9935	581	2	RANGES.--A	ranges.--a	CD
9935	581	3	gas	gas	NN
9935	581	4	stove	stove	NN
9935	581	5	for	for	IN
9935	581	6	cooking	cooking	NN
9935	581	7	,	,	,
9935	581	8	or	or	CC
9935	581	9	_	_	NNP
9935	581	10	gas	gas	NN
9935	581	11	range	range	NN
9935	581	12	_	_	NNP
9935	581	13	,	,	,
9935	581	14	as	as	IN
9935	581	15	it	-PRON-	PRP
9935	581	16	is	be	VBZ
9935	581	17	frequently	frequently	RB
9935	581	18	called	call	VBN
9935	581	19	,	,	,
9935	581	20	consists	consist	VBZ
9935	581	21	of	of	IN
9935	581	22	an	an	DT
9935	581	23	oven	oven	NNP
9935	581	24	,	,	,
9935	581	25	a	a	DT
9935	581	26	broiler	broiler	NN
9935	581	27	,	,	,
9935	581	28	and	and	CC
9935	581	29	several	several	JJ
9935	581	30	burners	burner	NNS
9935	581	31	over	over	IN
9935	581	32	which	which	WDT
9935	581	33	are	be	VBP
9935	581	34	plates	plate	NNS
9935	581	35	to	to	TO
9935	581	36	hold	hold	VB
9935	581	37	pans	pan	NNS
9935	581	38	,	,	,
9935	581	39	pots	pot	NNS
9935	581	40	,	,	,
9935	581	41	and	and	CC
9935	581	42	kettles	kettle	NNS
9935	581	43	in	in	IN
9935	581	44	which	which	WDT
9935	581	45	food	food	NN
9935	581	46	is	be	VBZ
9935	581	47	to	to	TO
9935	581	48	be	be	VB
9935	581	49	cooked	cook	VBN
9935	581	50	.	.	.
9935	582	1	As	as	IN
9935	582	2	is	be	VBZ
9935	582	3	true	true	JJ
9935	582	4	of	of	IN
9935	582	5	a	a	DT
9935	582	6	coal	coal	NN
9935	582	7	range	range	NN
9935	582	8	,	,	,
9935	582	9	a	a	DT
9935	582	10	gas	gas	NN
9935	582	11	range	range	NN
9935	582	12	also	also	RB
9935	582	13	requires	require	VBZ
9935	582	14	a	a	DT
9935	582	15	flue	flue	NN
9935	582	16	to	to	TO
9935	582	17	carry	carry	VB
9935	582	18	off	off	RP
9935	582	19	the	the	DT
9935	582	20	products	product	NNS
9935	582	21	of	of	IN
9935	582	22	unburned	unburned	JJ
9935	582	23	gas	gas	NN
9935	582	24	.	.	.
9935	583	1	Gas	gas	NN
9935	583	2	stoves	stove	NNS
9935	583	3	,	,	,
9935	583	4	or	or	CC
9935	583	5	ranges	range	NNS
9935	583	6	,	,	,
9935	583	7	are	be	VBP
9935	583	8	of	of	IN
9935	583	9	many	many	JJ
9935	583	10	makes	make	NNS
9935	583	11	,	,	,
9935	583	12	but	but	CC
9935	583	13	in	in	IN
9935	583	14	principle	principle	NN
9935	583	15	all	all	DT
9935	583	16	of	of	IN
9935	583	17	them	-PRON-	PRP
9935	583	18	are	be	VBP
9935	583	19	practically	practically	RB
9935	583	20	the	the	DT
9935	583	21	same	same	JJ
9935	583	22	;	;	:
9935	583	23	in	in	IN
9935	583	24	fact	fact	NN
9935	583	25	,	,	,
9935	583	26	the	the	DT
9935	583	27	chief	chief	JJ
9935	583	28	difference	difference	NN
9935	583	29	lies	lie	VBZ
9935	583	30	in	in	IN
9935	583	31	the	the	DT
9935	583	32	location	location	NN
9935	583	33	or	or	CC
9935	583	34	arrangement	arrangement	NN
9935	583	35	of	of	IN
9935	583	36	the	the	DT
9935	583	37	oven	oven	NNP
9935	583	38	,	,	,
9935	583	39	broiler	broiler	NN
9935	583	40	,	,	,
9935	583	41	and	and	CC
9935	583	42	burners	burner	NNS
9935	583	43	.	.	.
9935	584	1	In	in	IN
9935	584	2	Fig	Fig	NNP
9935	584	3	.	.	.
9935	585	1	5	5	CD
9935	585	2	is	be	VBZ
9935	585	3	illustrated	illustrate	VBN
9935	585	4	a	a	DT
9935	585	5	simple	simple	JJ
9935	585	6	type	type	NN
9935	585	7	of	of	IN
9935	585	8	gas	gas	NN
9935	585	9	range	range	NN
9935	585	10	.	.	.
9935	586	1	The	the	DT
9935	586	2	oven	oven	JJ
9935	586	3	_	_	NNP
9935	586	4	a	a	DT
9935	586	5	_	_	NNP
9935	586	6	of	of	IN
9935	586	7	this	this	DT
9935	586	8	stove	stove	NN
9935	586	9	is	be	VBZ
9935	586	10	located	locate	VBN
9935	586	11	above	above	IN
9935	586	12	the	the	DT
9935	586	13	top	top	NN
9935	586	14	of	of	IN
9935	586	15	the	the	DT
9935	586	16	stove	stove	NN
9935	586	17	,	,	,
9935	586	18	instead	instead	RB
9935	586	19	of	of	IN
9935	586	20	below	below	IN
9935	586	21	it	-PRON-	PRP
9935	586	22	,	,	,
9935	586	23	as	as	IN
9935	586	24	in	in	IN
9935	586	25	some	some	DT
9935	586	26	stoves	stove	NNS
9935	586	27	.	.	.
9935	587	1	An	an	DT
9935	587	2	oven	oven	NN
9935	587	3	so	so	RB
9935	587	4	located	locate	VBN
9935	587	5	is	be	VBZ
9935	587	6	of	of	IN
9935	587	7	advantage	advantage	NN
9935	587	8	in	in	IN
9935	587	9	that	that	IN
9935	587	10	it	-PRON-	PRP
9935	587	11	saves	save	VBZ
9935	587	12	stooping	stoop	VBG
9935	587	13	or	or	CC
9935	587	14	bending	bend	VBG
9935	587	15	over	over	RP
9935	587	16	.	.	.
9935	588	1	The	the	DT
9935	588	2	door	door	NN
9935	588	3	of	of	IN
9935	588	4	this	this	DT
9935	588	5	oven	oven	NN
9935	588	6	contains	contain	VBZ
9935	588	7	a	a	DT
9935	588	8	glass	glass	NN
9935	588	9	,	,	,
9935	588	10	which	which	WDT
9935	588	11	makes	make	VBZ
9935	588	12	it	-PRON-	PRP
9935	588	13	possible	possible	JJ
9935	588	14	to	to	TO
9935	588	15	observe	observe	VB
9935	588	16	the	the	DT
9935	588	17	food	food	NN
9935	588	18	baking	baking	NN
9935	588	19	inside	inside	RB
9935	588	20	without	without	IN
9935	588	21	opening	open	VBG
9935	588	22	the	the	DT
9935	588	23	door	door	NN
9935	588	24	and	and	CC
9935	588	25	thereby	thereby	RB
9935	588	26	losing	lose	VBG
9935	588	27	heat	heat	NN
9935	588	28	.	.	.
9935	589	1	The	the	DT
9935	589	2	broiler	broiler	NN
9935	589	3	_	_	NNP
9935	589	4	b	b	NNP
9935	589	5	_	_	NNP
9935	589	6	,	,	,
9935	589	7	which	which	WDT
9935	589	8	may	may	MD
9935	589	9	also	also	RB
9935	589	10	be	be	VB
9935	589	11	used	use	VBN
9935	589	12	as	as	IN
9935	589	13	a	a	DT
9935	589	14	toaster	toaster	NN
9935	589	15	,	,	,
9935	589	16	is	be	VBZ
9935	589	17	located	locate	VBN
9935	589	18	directly	directly	RB
9935	589	19	beneath	beneath	IN
9935	589	20	the	the	DT
9935	589	21	oven	oven	NN
9935	589	22	,	,	,
9935	589	23	and	and	CC
9935	589	24	to	to	IN
9935	589	25	the	the	DT
9935	589	26	right	right	NN
9935	589	27	are	be	VBP
9935	589	28	the	the	DT
9935	589	29	burners	burner	NNS
9935	589	30	_	_	NNP
9935	589	31	c	c	NNP
9935	589	32	_	_	NNP
9935	589	33	for	for	IN
9935	589	34	cooking	cooking	NN
9935	589	35	.	.	.
9935	590	1	The	the	DT
9935	590	2	gas	gas	NN
9935	590	3	for	for	IN
9935	590	4	these	these	DT
9935	590	5	parts	part	NNS
9935	590	6	is	be	VBZ
9935	590	7	contained	contain	VBN
9935	590	8	in	in	IN
9935	590	9	the	the	DT
9935	590	10	pipe	pipe	NN
9935	590	11	_	_	NNP
9935	590	12	d	d	NNP
9935	590	13	_	_	NNP
9935	590	14	,	,	,
9935	590	15	which	which	WDT
9935	590	16	is	be	VBZ
9935	590	17	connected	connect	VBN
9935	590	18	to	to	IN
9935	590	19	a	a	DT
9935	590	20	pipe	pipe	NN
9935	590	21	joined	join	VBN
9935	590	22	to	to	IN
9935	590	23	the	the	DT
9935	590	24	gas	gas	NN
9935	590	25	main	main	JJ
9935	590	26	in	in	IN
9935	590	27	the	the	DT
9935	590	28	street	street	NN
9935	590	29	.	.	.
9935	591	1	To	to	TO
9935	591	2	get	get	VB
9935	591	3	heat	heat	NN
9935	591	4	for	for	IN
9935	591	5	cooking	cook	VBG
9935	591	6	it	-PRON-	PRP
9935	591	7	is	be	VBZ
9935	591	8	simply	simply	RB
9935	591	9	necessary	necessary	JJ
9935	591	10	to	to	TO
9935	591	11	turn	turn	VB
9935	591	12	on	on	IN
9935	591	13	the	the	DT
9935	591	14	stop	stop	NN
9935	591	15	-	-	HYPH
9935	591	16	cocks	cock	NNS
9935	591	17	and	and	CC
9935	591	18	light	light	VB
9935	591	19	the	the	DT
9935	591	20	gas	gas	NN
9935	591	21	.	.	.
9935	592	1	The	the	DT
9935	592	2	four	four	CD
9935	592	3	burners	burner	NNS
9935	592	4	are	be	VBP
9935	592	5	controlled	control	VBN
9935	592	6	by	by	IN
9935	592	7	the	the	DT
9935	592	8	stop	stop	NN
9935	592	9	-	-	HYPH
9935	592	10	cocks	cock	NNS
9935	592	11	_	_	NNP
9935	592	12	e	e	NNP
9935	592	13	_	_	NNP
9935	592	14	,	,	,
9935	592	15	and	and	CC
9935	592	16	the	the	DT
9935	592	17	oven	oven	NN
9935	592	18	and	and	CC
9935	592	19	the	the	DT
9935	592	20	broiler	broiler	NN
9935	592	21	by	by	IN
9935	592	22	the	the	DT
9935	592	23	stop	stop	NN
9935	592	24	-	-	HYPH
9935	592	25	cock	cock	NN
9935	592	26	_	_	NNP
9935	592	27	f	f	NNP
9935	592	28	_	_	NNP
9935	592	29	.	.	.
9935	593	1	The	the	DT
9935	593	2	stove	stove	NN
9935	593	3	is	be	VBZ
9935	593	4	also	also	RB
9935	593	5	equipped	equip	VBN
9935	593	6	with	with	IN
9935	593	7	a	a	DT
9935	593	8	simmering	simmer	VBG
9935	593	9	burner	burner	NN
9935	593	10	for	for	IN
9935	593	11	the	the	DT
9935	593	12	slow	slow	JJ
9935	593	13	methods	method	NNS
9935	593	14	of	of	IN
9935	593	15	cooking	cook	VBG
9935	593	16	on	on	IN
9935	593	17	top	top	NN
9935	593	18	of	of	IN
9935	593	19	the	the	DT
9935	593	20	stove	stove	NN
9935	593	21	,	,	,
9935	593	22	gas	gas	NN
9935	593	23	to	to	IN
9935	593	24	this	this	DT
9935	593	25	burner	burner	NN
9935	593	26	being	be	VBG
9935	593	27	controlled	control	VBN
9935	593	28	by	by	IN
9935	593	29	the	the	DT
9935	593	30	stop	stop	NN
9935	593	31	-	-	HYPH
9935	593	32	cock	cock	NN
9935	593	33	_	_	NNP
9935	593	34	g	g	NNP
9935	593	35	_	_	NNP
9935	593	36	.	.	.
9935	594	1	To	to	TO
9935	594	2	catch	catch	VB
9935	594	3	anything	anything	NN
9935	594	4	that	that	WDT
9935	594	5	may	may	MD
9935	594	6	be	be	VB
9935	594	7	spilled	spill	VBN
9935	594	8	in	in	IN
9935	594	9	cooking	cooking	NN
9935	594	10	,	,	,
9935	594	11	there	there	EX
9935	594	12	is	be	VBZ
9935	594	13	a	a	DT
9935	594	14	removable	removable	JJ
9935	594	15	metal	metal	NN
9935	594	16	or	or	CC
9935	594	17	enamel	enamel	NNP
9935	594	18	sheet	sheet	NNP
9935	594	19	_	_	NNP
9935	594	20	h	h	NNP
9935	594	21	_	_	NNP
9935	594	22	.	.	.
9935	595	1	Such	such	PDT
9935	595	2	a	a	DT
9935	595	3	sheet	sheet	NN
9935	595	4	is	be	VBZ
9935	595	5	a	a	DT
9935	595	6	great	great	JJ
9935	595	7	advantage	advantage	NN
9935	595	8	,	,	,
9935	595	9	as	as	IN
9935	595	10	it	-PRON-	PRP
9935	595	11	aids	aid	VBZ
9935	595	12	considerably	considerably	RB
9935	595	13	in	in	IN
9935	595	14	keeping	keep	VBG
9935	595	15	the	the	DT
9935	595	16	stove	stove	NN
9935	595	17	clean	clean	JJ
9935	595	18	.	.	.
9935	596	1	[	[	-LRB-
9935	596	2	Illustration	illustration	NN
9935	596	3	:	:	:
9935	596	4	Fig	Fig	NNP
9935	596	5	.	.	.
9935	597	1	5	5	LS
9935	597	2	]	]	-RRB-
9935	597	3	70	70	CD
9935	597	4	.	.	.
9935	598	1	Some	some	DT
9935	598	2	gas	gas	NN
9935	598	3	stoves	stove	NNS
9935	598	4	are	be	VBP
9935	598	5	provided	provide	VBN
9935	598	6	with	with	IN
9935	598	7	a	a	DT
9935	598	8	_	_	NNP
9935	598	9	pilot	pilot	NN
9935	598	10	_	_	NNP
9935	598	11	,	,	,
9935	598	12	which	which	WDT
9935	598	13	is	be	VBZ
9935	598	14	a	a	DT
9935	598	15	tiny	tiny	JJ
9935	598	16	flame	flame	NN
9935	598	17	of	of	IN
9935	598	18	gas	gas	NN
9935	598	19	that	that	WDT
9935	598	20	is	be	VBZ
9935	598	21	controlled	control	VBN
9935	598	22	by	by	IN
9935	598	23	a	a	DT
9935	598	24	button	button	NN
9935	598	25	on	on	IN
9935	598	26	the	the	DT
9935	598	27	gas	gas	NN
9935	598	28	pipe	pipe	NN
9935	598	29	to	to	TO
9935	598	30	which	which	WDT
9935	598	31	the	the	DT
9935	598	32	stop	stop	NN
9935	598	33	-	-	HYPH
9935	598	34	cocks	cock	NNS
9935	598	35	are	be	VBP
9935	598	36	attached	attach	VBN
9935	598	37	.	.	.
9935	599	1	The	the	DT
9935	599	2	pilot	pilot	NN
9935	599	3	is	be	VBZ
9935	599	4	kept	keep	VBN
9935	599	5	lighted	light	VBN
9935	599	6	,	,	,
9935	599	7	and	and	CC
9935	599	8	when	when	WRB
9935	599	9	it	-PRON-	PRP
9935	599	10	is	be	VBZ
9935	599	11	desired	desire	VBN
9935	599	12	to	to	TO
9935	599	13	light	light	VB
9935	599	14	a	a	DT
9935	599	15	burner	burner	NN
9935	599	16	,	,	,
9935	599	17	pressing	press	VBG
9935	599	18	the	the	DT
9935	599	19	button	button	NN
9935	599	20	causes	cause	VBZ
9935	599	21	the	the	DT
9935	599	22	flame	flame	NN
9935	599	23	to	to	TO
9935	599	24	shoot	shoot	VB
9935	599	25	near	near	RB
9935	599	26	enough	enough	JJ
9935	599	27	to	to	IN
9935	599	28	each	each	DT
9935	599	29	burner	burner	NN
9935	599	30	to	to	TO
9935	599	31	ignite	ignite	VB
9935	599	32	the	the	DT
9935	599	33	gas	gas	NN
9935	599	34	.	.	.
9935	600	1	However	however	RB
9935	600	2	,	,	,
9935	600	3	whether	whether	IN
9935	600	4	the	the	DT
9935	600	5	burners	burner	NNS
9935	600	6	are	be	VBP
9935	600	7	lighted	light	VBN
9935	600	8	in	in	IN
9935	600	9	this	this	DT
9935	600	10	way	way	NN
9935	600	11	or	or	CC
9935	600	12	by	by	IN
9935	600	13	applying	apply	VBG
9935	600	14	a	a	DT
9935	600	15	lighted	light	VBN
9935	600	16	match	match	NN
9935	600	17	,	,	,
9935	600	18	they	-PRON-	PRP
9935	600	19	should	should	MD
9935	600	20	never	never	RB
9935	600	21	be	be	VB
9935	600	22	lighted	light	VBN
9935	600	23	until	until	IN
9935	600	24	heat	heat	NN
9935	600	25	is	be	VBZ
9935	600	26	required	require	VBN
9935	600	27	;	;	:
9935	600	28	likewise	likewise	RB
9935	600	29	,	,	,
9935	600	30	in	in	IN
9935	600	31	order	order	NN
9935	600	32	to	to	TO
9935	600	33	save	save	VB
9935	600	34	gas	gas	NN
9935	600	35	,	,	,
9935	600	36	they	-PRON-	PRP
9935	600	37	should	should	MD
9935	600	38	be	be	VB
9935	600	39	turned	turn	VBN
9935	600	40	off	off	RP
9935	600	41	as	as	RB
9935	600	42	soon	soon	RB
9935	600	43	as	as	IN
9935	600	44	the	the	DT
9935	600	45	cooking	cooking	NN
9935	600	46	is	be	VBZ
9935	600	47	completed	complete	VBN
9935	600	48	.	.	.
9935	601	1	[	[	-LRB-
9935	601	2	Illustration	illustration	NN
9935	601	3	:	:	:
9935	601	4	Fig	Fig	NNP
9935	601	5	.	.	.
9935	602	1	6	6	LS
9935	602	2	]	]	-RRB-
9935	602	3	To	to	TO
9935	602	4	produce	produce	VB
9935	602	5	the	the	DT
9935	602	6	best	good	JJS
9935	602	7	results	result	NNS
9935	602	8	,	,	,
9935	602	9	the	the	DT
9935	602	10	flame	flame	NN
9935	602	11	given	give	VBN
9935	602	12	off	off	RP
9935	602	13	by	by	IN
9935	602	14	gas	gas	NN
9935	602	15	should	should	MD
9935	602	16	be	be	VB
9935	602	17	blue	blue	JJ
9935	602	18	.	.	.
9935	603	1	A	a	DT
9935	603	2	flame	flame	NN
9935	603	3	that	that	WDT
9935	603	4	is	be	VBZ
9935	603	5	yellow	yellow	JJ
9935	603	6	and	and	CC
9935	603	7	a	a	DT
9935	603	8	burner	burner	NN
9935	603	9	that	that	WDT
9935	603	10	makes	make	VBZ
9935	603	11	a	a	DT
9935	603	12	noise	noise	NN
9935	603	13	when	when	WRB
9935	603	14	lighted	light	VBN
9935	603	15	,	,	,
9935	603	16	indicate	indicate	VBP
9935	603	17	that	that	IN
9935	603	18	the	the	DT
9935	603	19	gas	gas	NN
9935	603	20	flame	flame	NN
9935	603	21	has	have	VBZ
9935	603	22	caught	catch	VBN
9935	603	23	in	in	IN
9935	603	24	the	the	DT
9935	603	25	pipe	pipe	NN
9935	603	26	,	,	,
9935	603	27	and	and	CC
9935	603	28	to	to	TO
9935	603	29	remedy	remedy	VB
9935	603	30	this	this	DT
9935	603	31	the	the	DT
9935	603	32	gas	gas	NN
9935	603	33	must	must	MD
9935	603	34	be	be	VB
9935	603	35	turned	turn	VBN
9935	603	36	out	out	RP
9935	603	37	and	and	CC
9935	603	38	relighted	relighte	VBN
9935	603	39	.	.	.
9935	604	1	When	when	WRB
9935	604	2	the	the	DT
9935	604	3	gas	gas	NN
9935	604	4	flame	flame	NN
9935	604	5	coming	come	VBG
9935	604	6	from	from	IN
9935	604	7	a	a	DT
9935	604	8	new	new	JJ
9935	604	9	burner	burner	NN
9935	604	10	is	be	VBZ
9935	604	11	yellow	yellow	JJ
9935	604	12	,	,	,
9935	604	13	it	-PRON-	PRP
9935	604	14	may	may	MD
9935	604	15	be	be	VB
9935	604	16	taken	take	VBN
9935	604	17	for	for	IN
9935	604	18	granted	grant	VBN
9935	604	19	that	that	IN
9935	604	20	not	not	RB
9935	604	21	enough	enough	JJ
9935	604	22	air	air	NN
9935	604	23	is	be	VBZ
9935	604	24	being	be	VBG
9935	604	25	admitted	admit	VBN
9935	604	26	to	to	TO
9935	604	27	make	make	VB
9935	604	28	the	the	DT
9935	604	29	proper	proper	JJ
9935	604	30	mixture	mixture	NN
9935	604	31	.	.	.
9935	605	1	To	to	TO
9935	605	2	permit	permit	VB
9935	605	3	of	of	IN
9935	605	4	the	the	DT
9935	605	5	proper	proper	JJ
9935	605	6	mixture	mixture	NN
9935	605	7	,	,	,
9935	605	8	each	each	DT
9935	605	9	gas	gas	NN
9935	605	10	pipe	pipe	NN
9935	605	11	extending	extend	VBG
9935	605	12	from	from	IN
9935	605	13	the	the	DT
9935	605	14	stop	stop	NN
9935	605	15	-	-	HYPH
9935	605	16	cock	cock	NN
9935	605	17	and	and	CC
9935	605	18	terminating	terminate	VBG
9935	605	19	in	in	IN
9935	605	20	the	the	DT
9935	605	21	burner	burner	NN
9935	605	22	is	be	VBZ
9935	605	23	provided	provide	VBN
9935	605	24	with	with	IN
9935	605	25	what	what	WP
9935	605	26	is	be	VBZ
9935	605	27	called	call	VBN
9935	605	28	a	a	DT
9935	605	29	_	_	NNP
9935	605	30	mixer	mixer	NN
9935	605	31	_	_	NNP
9935	605	32	.	.	.
9935	606	1	This	this	DT
9935	606	2	device	device	NN
9935	606	3	,	,	,
9935	606	4	as	as	IN
9935	606	5	shown	show	VBN
9935	606	6	in	in	IN
9935	606	7	Fig	Fig	NNP
9935	606	8	.	.	.
9935	607	1	6	6	CD
9935	607	2	,	,	,
9935	607	3	consists	consist	VBZ
9935	607	4	of	of	IN
9935	607	5	several	several	JJ
9935	607	6	slots	slot	NNS
9935	607	7	that	that	WDT
9935	607	8	may	may	MD
9935	607	9	be	be	VB
9935	607	10	opened	open	VBN
9935	607	11	or	or	CC
9935	607	12	closed	close	VBN
9935	607	13	by	by	IN
9935	607	14	turning	turn	VBG
9935	607	15	part	part	NN
9935	607	16	_	_	NNP
9935	607	17	a	a	DT
9935	607	18	_	_	NNP
9935	607	19	,	,	,
9935	607	20	thus	thus	RB
9935	607	21	making	make	VBG
9935	607	22	it	-PRON-	PRP
9935	607	23	a	a	DT
9935	607	24	simple	simple	JJ
9935	607	25	matter	matter	NN
9935	607	26	to	to	TO
9935	607	27	admit	admit	VB
9935	607	28	the	the	DT
9935	607	29	right	right	JJ
9935	607	30	amount	amount	NN
9935	607	31	of	of	IN
9935	607	32	air	air	NN
9935	607	33	to	to	TO
9935	607	34	produce	produce	VB
9935	607	35	the	the	DT
9935	607	36	desired	desire	VBN
9935	607	37	blue	blue	JJ
9935	607	38	flame	flame	NN
9935	607	39	.	.	.
9935	608	1	If	if	IN
9935	608	2	burners	burner	NNS
9935	608	3	that	that	WDT
9935	608	4	have	have	VBP
9935	608	5	been	be	VBN
9935	608	6	in	in	IN
9935	608	7	use	use	NN
9935	608	8	for	for	IN
9935	608	9	some	some	DT
9935	608	10	time	time	NN
9935	608	11	give	give	VB
9935	608	12	off	off	RP
9935	608	13	a	a	DT
9935	608	14	yellow	yellow	JJ
9935	608	15	flame	flame	NN
9935	608	16	,	,	,
9935	608	17	it	-PRON-	PRP
9935	608	18	is	be	VBZ
9935	608	19	probable	probable	JJ
9935	608	20	that	that	IN
9935	608	21	the	the	DT
9935	608	22	trouble	trouble	NN
9935	608	23	is	be	VBZ
9935	608	24	caused	cause	VBN
9935	608	25	by	by	IN
9935	608	26	a	a	DT
9935	608	27	deposit	deposit	NN
9935	608	28	of	of	IN
9935	608	29	soot	soot	NN
9935	608	30	or	or	CC
9935	608	31	burned	burn	VBN
9935	608	32	material	material	NN
9935	608	33	.	.	.
9935	609	1	Such	such	JJ
9935	609	2	burners	burner	NNS
9935	609	3	should	should	MD
9935	609	4	be	be	VB
9935	609	5	removed	remove	VBN
9935	609	6	,	,	,
9935	609	7	boiled	boil	VBN
9935	609	8	in	in	IN
9935	609	9	a	a	DT
9935	609	10	solution	solution	NN
9935	609	11	of	of	IN
9935	609	12	washing	wash	VBG
9935	609	13	soda	soda	NN
9935	609	14	or	or	CC
9935	609	15	lye	lye	NN
9935	609	16	until	until	IN
9935	609	17	the	the	DT
9935	609	18	holes	hole	NNS
9935	609	19	in	in	IN
9935	609	20	the	the	DT
9935	609	21	top	top	NN
9935	609	22	are	be	VBP
9935	609	23	thoroughly	thoroughly	RB
9935	609	24	cleaned	clean	VBN
9935	609	25	,	,	,
9935	609	26	and	and	CC
9935	609	27	then	then	RB
9935	609	28	replaced	replace	VBD
9935	609	29	and	and	CC
9935	609	30	adjusted	adjust	VBN
9935	609	31	.	.	.
9935	610	1	As	as	RB
9935	610	2	long	long	RB
9935	610	3	as	as	IN
9935	610	4	the	the	DT
9935	610	5	flame	flame	NN
9935	610	6	remains	remain	VBZ
9935	610	7	yellow	yellow	JJ
9935	610	8	,	,	,
9935	610	9	the	the	DT
9935	610	10	gas	gas	NN
9935	610	11	is	be	VBZ
9935	610	12	not	not	RB
9935	610	13	giving	give	VBG
9935	610	14	off	off	RP
9935	610	15	as	as	RB
9935	610	16	much	much	JJ
9935	610	17	heat	heat	NN
9935	610	18	as	as	IN
9935	610	19	it	-PRON-	PRP
9935	610	20	should	should	MD
9935	610	21	produce	produce	VB
9935	610	22	and	and	CC
9935	610	23	is	be	VBZ
9935	610	24	liable	liable	JJ
9935	610	25	to	to	TO
9935	610	26	smoke	smoke	VB
9935	610	27	cooking	cooking	NN
9935	610	28	utensils	utensil	NNS
9935	610	29	black	black	JJ
9935	610	30	.	.	.
9935	611	1	Therefore	therefore	RB
9935	611	2	,	,	,
9935	611	3	to	to	TO
9935	611	4	get	get	VB
9935	611	5	the	the	DT
9935	611	6	best	good	JJS
9935	611	7	results	result	NNS
9935	611	8	the	the	DT
9935	611	9	burners	burner	NNS
9935	611	10	should	should	MD
9935	611	11	be	be	VB
9935	611	12	thoroughly	thoroughly	RB
9935	611	13	cleaned	clean	VBN
9935	611	14	every	every	DT
9935	611	15	now	now	RB
9935	611	16	and	and	CC
9935	611	17	then	then	RB
9935	611	18	in	in	IN
9935	611	19	the	the	DT
9935	611	20	manner	manner	NN
9935	611	21	mentioned	mention	VBN
9935	611	22	.	.	.
9935	612	1	Likewise	likewise	RB
9935	612	2	,	,	,
9935	612	3	the	the	DT
9935	612	4	pan	pan	NN
9935	612	5	beneath	beneath	IN
9935	612	6	the	the	DT
9935	612	7	burners	burner	NNS
9935	612	8	,	,	,
9935	612	9	which	which	WDT
9935	612	10	may	may	MD
9935	612	11	be	be	VB
9935	612	12	removed	remove	VBN
9935	612	13	,	,	,
9935	612	14	should	should	MD
9935	612	15	be	be	VB
9935	612	16	cleaned	clean	VBN
9935	612	17	very	very	RB
9935	612	18	frequently	frequently	RB
9935	612	19	,	,	,
9935	612	20	and	and	CC
9935	612	21	the	the	DT
9935	612	22	entire	entire	JJ
9935	612	23	stove	stove	NN
9935	612	24	should	should	MD
9935	612	25	be	be	VB
9935	612	26	wiped	wipe	VBN
9935	612	27	each	each	DT
9935	612	28	time	time	NN
9935	612	29	it	-PRON-	PRP
9935	612	30	is	be	VBZ
9935	612	31	used	use	VBN
9935	612	32	,	,	,
9935	612	33	for	for	IN
9935	612	34	the	the	DT
9935	612	35	better	well	JJR
9935	612	36	such	such	PDT
9935	612	37	a	a	DT
9935	612	38	stove	stove	NN
9935	612	39	is	be	VBZ
9935	612	40	taken	take	VBN
9935	612	41	care	care	NN
9935	612	42	of	of	IN
9935	612	43	,	,	,
9935	612	44	the	the	DT
9935	612	45	better	well	JJR
9935	612	46	will	will	MD
9935	612	47	it	-PRON-	PRP
9935	612	48	continue	continue	VB
9935	612	49	to	to	TO
9935	612	50	do	do	VB
9935	612	51	its	-PRON-	PRP$
9935	612	52	work	work	NN
9935	612	53	.	.	.
9935	613	1	[	[	-LRB-
9935	613	2	Illustration	illustration	NN
9935	613	3	:	:	:
9935	613	4	Fig	Fig	NNP
9935	613	5	.	.	.
9935	614	1	7	7	LS
9935	614	2	]	]	-RRB-
9935	614	3	71	71	CD
9935	614	4	.	.	.
9935	615	1	FIRELESS	FIRELESS	NNP
9935	615	2	-	-	HYPH
9935	615	3	COOKING	COOKING	NNP
9935	615	4	GAS	GAS	NNP
9935	615	5	STOVES.--A	stoves.--a	CD
9935	615	6	style	style	NN
9935	615	7	of	of	IN
9935	615	8	gas	gas	NN
9935	615	9	stove	stove	NN
9935	615	10	that	that	WDT
9935	615	11	meets	meet	VBZ
9935	615	12	with	with	IN
9935	615	13	favor	favor	NN
9935	615	14	in	in	IN
9935	615	15	many	many	JJ
9935	615	16	homes	home	NNS
9935	615	17	is	be	VBZ
9935	615	18	the	the	DT
9935	615	19	so	so	RB
9935	615	20	-	-	HYPH
9935	615	21	called	call	VBN
9935	615	22	fireless	fireless	NN
9935	615	23	-	-	HYPH
9935	615	24	cooking	cook	VBG
9935	615	25	gas	gas	NN
9935	615	26	stove	stove	NN
9935	615	27	,	,	,
9935	615	28	one	one	CD
9935	615	29	style	style	NN
9935	615	30	of	of	IN
9935	615	31	which	which	WDT
9935	615	32	is	be	VBZ
9935	615	33	shown	show	VBN
9935	615	34	in	in	IN
9935	615	35	Fig	Fig	NNP
9935	615	36	.	.	.
9935	616	1	7	7	LS
9935	616	2	.	.	.
9935	617	1	Such	such	PDT
9935	617	2	a	a	DT
9935	617	3	stove	stove	NN
9935	617	4	has	have	VBZ
9935	617	5	the	the	DT
9935	617	6	combined	combined	JJ
9935	617	7	advantages	advantage	NNS
9935	617	8	of	of	IN
9935	617	9	a	a	DT
9935	617	10	fireless	fireless	NN
9935	617	11	cooker	cooker	NN
9935	617	12	,	,	,
9935	617	13	which	which	WDT
9935	617	14	is	be	VBZ
9935	617	15	explained	explain	VBN
9935	617	16	later	later	RBR
9935	617	17	,	,	,
9935	617	18	and	and	CC
9935	617	19	a	a	DT
9935	617	20	gas	gas	NN
9935	617	21	stove	stove	NN
9935	617	22	,	,	,
9935	617	23	for	for	IN
9935	617	24	it	-PRON-	PRP
9935	617	25	permits	permit	VBZ
9935	617	26	of	of	IN
9935	617	27	quick	quick	JJ
9935	617	28	cooking	cooking	NN
9935	617	29	with	with	IN
9935	617	30	direct	direct	JJ
9935	617	31	heat	heat	NN
9935	617	32	,	,	,
9935	617	33	as	as	RB
9935	617	34	well	well	RB
9935	617	35	as	as	IN
9935	617	36	slow	slow	JJ
9935	617	37	cooking	cooking	NN
9935	617	38	with	with	IN
9935	617	39	heat	heat	NN
9935	617	40	that	that	WDT
9935	617	41	is	be	VBZ
9935	617	42	retained	retain	VBN
9935	617	43	in	in	IN
9935	617	44	an	an	DT
9935	617	45	insulated	insulated	JJ
9935	617	46	chamber	chamber	NN
9935	617	47	,	,	,
9935	617	48	that	that	RB
9935	617	49	is	is	RB
9935	617	50	,	,	,
9935	617	51	one	one	NN
9935	617	52	that	that	WDT
9935	617	53	is	be	VBZ
9935	617	54	sufficiently	sufficiently	RB
9935	617	55	covered	cover	VBN
9935	617	56	to	to	TO
9935	617	57	prevent	prevent	VB
9935	617	58	heat	heat	NN
9935	617	59	from	from	IN
9935	617	60	escaping	escape	VBG
9935	617	61	.	.	.
9935	618	1	In	in	IN
9935	618	2	construction	construction	NN
9935	618	3	,	,	,
9935	618	4	this	this	DT
9935	618	5	type	type	NN
9935	618	6	of	of	IN
9935	618	7	stove	stove	NN
9935	618	8	is	be	VBZ
9935	618	9	similar	similar	JJ
9935	618	10	to	to	IN
9935	618	11	any	any	DT
9935	618	12	other	other	JJ
9935	618	13	gas	gas	NN
9935	618	14	stove	stove	NN
9935	618	15	,	,	,
9935	618	16	except	except	IN
9935	618	17	that	that	IN
9935	618	18	its	-PRON-	PRP$
9935	618	19	oven	oven	NN
9935	618	20	is	be	VBZ
9935	618	21	insulated	insulate	VBN
9935	618	22	and	and	CC
9935	618	23	it	-PRON-	PRP
9935	618	24	is	be	VBZ
9935	618	25	provided	provide	VBN
9935	618	26	with	with	IN
9935	618	27	one	one	CD
9935	618	28	or	or	CC
9935	618	29	more	more	JJR
9935	618	30	compartments	compartment	NNS
9935	618	31	for	for	IN
9935	618	32	fireless	fireless	NN
9935	618	33	cooking	cooking	NN
9935	618	34	,	,	,
9935	618	35	as	as	IN
9935	618	36	at	at	IN
9935	618	37	_	_	NNP
9935	618	38	a	a	DT
9935	618	39	_	_	NNP
9935	618	40	and	and	CC
9935	618	41	_	_	NNP
9935	618	42	b	b	NNP
9935	618	43	_	_	NNP
9935	618	44	.	.	.
9935	619	1	Each	each	DT
9935	619	2	of	of	IN
9935	619	3	these	these	DT
9935	619	4	compartments	compartment	NNS
9935	619	5	is	be	VBZ
9935	619	6	so	so	RB
9935	619	7	arranged	arrange	VBN
9935	619	8	that	that	IN
9935	619	9	it	-PRON-	PRP
9935	619	10	may	may	MD
9935	619	11	be	be	VB
9935	619	12	moved	move	VBN
9935	619	13	up	up	RB
9935	619	14	and	and	CC
9935	619	15	down	down	RB
9935	619	16	on	on	IN
9935	619	17	an	an	DT
9935	619	18	upright	upright	JJ
9935	619	19	rod	rod	NN
9935	619	20	,	,	,
9935	619	21	near	near	IN
9935	619	22	the	the	DT
9935	619	23	base	base	NN
9935	619	24	of	of	IN
9935	619	25	which	which	WDT
9935	619	26	,	,	,
9935	619	27	resting	rest	VBG
9935	619	28	on	on	IN
9935	619	29	a	a	DT
9935	619	30	solid	solid	JJ
9935	619	31	plate	plate	NN
9935	619	32	_	_	NNP
9935	619	33	c	c	NNP
9935	619	34	_	_	NNP
9935	619	35	,	,	,
9935	619	36	is	be	VBZ
9935	619	37	a	a	DT
9935	619	38	gas	gas	NN
9935	619	39	burner	burner	NN
9935	619	40	_	_	NNP
9935	619	41	d	d	NNP
9935	619	42	_	_	NNP
9935	619	43	,	,	,
9935	619	44	over	over	IN
9935	619	45	which	which	WDT
9935	619	46	the	the	DT
9935	619	47	insulated	insulated	JJ
9935	619	48	hood	hood	NN
9935	619	49	of	of	IN
9935	619	50	the	the	DT
9935	619	51	compartment	compartment	NN
9935	619	52	fits	fit	VBZ
9935	619	53	.	.	.
9935	620	1	When	when	WRB
9935	620	2	it	-PRON-	PRP
9935	620	3	is	be	VBZ
9935	620	4	desired	desire	VBN
9935	620	5	to	to	TO
9935	620	6	cook	cook	VB
9935	620	7	food	food	NN
9935	620	8	in	in	IN
9935	620	9	one	one	CD
9935	620	10	of	of	IN
9935	620	11	these	these	DT
9935	620	12	compartments	compartment	NNS
9935	620	13	,	,	,
9935	620	14	the	the	DT
9935	620	15	hood	hood	NN
9935	620	16	is	be	VBZ
9935	620	17	raised	raise	VBN
9935	620	18	,	,	,
9935	620	19	as	as	IN
9935	620	20	at	at	IN
9935	620	21	_	_	NNP
9935	620	22	b	b	NNP
9935	620	23	_	_	NNP
9935	620	24	,	,	,
9935	620	25	and	and	CC
9935	620	26	the	the	DT
9935	620	27	gas	gas	NN
9935	620	28	burner	burner	NN
9935	620	29	is	be	VBZ
9935	620	30	lighted	light	VBN
9935	620	31	.	.	.
9935	621	1	The	the	DT
9935	621	2	food	food	NN
9935	621	3	in	in	IN
9935	621	4	the	the	DT
9935	621	5	cooker	cooker	NN
9935	621	6	is	be	VBZ
9935	621	7	allowed	allow	VBN
9935	621	8	to	to	TO
9935	621	9	cook	cook	VB
9935	621	10	over	over	RP
9935	621	11	the	the	DT
9935	621	12	lighted	lighted	JJ
9935	621	13	burner	burner	NN
9935	621	14	until	until	IN
9935	621	15	sufficient	sufficient	JJ
9935	621	16	heat	heat	NN
9935	621	17	has	have	VBZ
9935	621	18	been	be	VBN
9935	621	19	retained	retain	VBN
9935	621	20	or	or	CC
9935	621	21	the	the	DT
9935	621	22	process	process	NN
9935	621	23	has	have	VBZ
9935	621	24	been	be	VBN
9935	621	25	carried	carry	VBN
9935	621	26	sufficiently	sufficiently	RB
9935	621	27	far	far	RB
9935	621	28	to	to	TO
9935	621	29	permit	permit	VB
9935	621	30	the	the	DT
9935	621	31	cooking	cooking	NN
9935	621	32	to	to	TO
9935	621	33	continue	continue	VB
9935	621	34	without	without	IN
9935	621	35	fire	fire	NN
9935	621	36	.	.	.
9935	622	1	Then	then	RB
9935	622	2	the	the	DT
9935	622	3	insulated	insulated	JJ
9935	622	4	hood	hood	NN
9935	622	5	is	be	VBZ
9935	622	6	lowered	lower	VBN
9935	622	7	until	until	IN
9935	622	8	the	the	DT
9935	622	9	compartment	compartment	NN
9935	622	10	is	be	VBZ
9935	622	11	in	in	IN
9935	622	12	the	the	DT
9935	622	13	position	position	NN
9935	622	14	of	of	IN
9935	622	15	the	the	DT
9935	622	16	one	one	CD
9935	622	17	shown	show	VBN
9935	622	18	at	at	IN
9935	622	19	_	_	NNP
9935	622	20	a	a	DT
9935	622	21	_	_	NNP
9935	622	22	.	.	.
9935	623	1	It	-PRON-	PRP
9935	623	2	is	be	VBZ
9935	623	3	not	not	RB
9935	623	4	necessary	necessary	JJ
9935	623	5	to	to	TO
9935	623	6	turn	turn	VB
9935	623	7	off	off	RP
9935	623	8	the	the	DT
9935	623	9	gas	gas	NN
9935	623	10	,	,	,
9935	623	11	as	as	IN
9935	623	12	this	this	DT
9935	623	13	is	be	VBZ
9935	623	14	done	do	VBN
9935	623	15	automatically	automatically	RB
9935	623	16	when	when	WRB
9935	623	17	the	the	DT
9935	623	18	hood	hood	NN
9935	623	19	is	be	VBZ
9935	623	20	lowered	lower	VBN
9935	623	21	.	.	.
9935	624	1	KEROSENE	KEROSENE	NNP
9935	624	2	STOVES	stove	NNS
9935	624	3	AND	and	CC
9935	624	4	THEIR	their	NN
9935	624	5	OPERATION	operation	FW
9935	624	6	[	[	-LRB-
9935	624	7	Illustration	illustration	NN
9935	624	8	:	:	:
9935	624	9	Fig	Fig	NNP
9935	624	10	.	.	.
9935	625	1	8	8	LS
9935	625	2	]	]	-RRB-
9935	625	3	72	72	CD
9935	625	4	.	.	.
9935	626	1	As	as	IN
9935	626	2	has	have	VBZ
9935	626	3	been	be	VBN
9935	626	4	mentioned	mention	VBN
9935	626	5	,	,	,
9935	626	6	kerosene	kerosene	NNP
9935	626	7	is	be	VBZ
9935	626	8	used	use	VBN
9935	626	9	considerably	considerably	RB
9935	626	10	as	as	IN
9935	626	11	a	a	DT
9935	626	12	fuel	fuel	NN
9935	626	13	in	in	IN
9935	626	14	localities	locality	NNS
9935	626	15	where	where	WRB
9935	626	16	gas	gas	NN
9935	626	17	can	can	MD
9935	626	18	not	not	RB
9935	626	19	be	be	VB
9935	626	20	obtained	obtain	VBN
9935	626	21	.	.	.
9935	627	1	Kerosene	Kerosene	NNP
9935	627	2	stoves	stove	NNS
9935	627	3	are	be	VBP
9935	627	4	not	not	RB
9935	627	5	unlike	unlike	IN
9935	627	6	gas	gas	NN
9935	627	7	stoves	stove	NNS
9935	627	8	,	,	,
9935	627	9	but	but	CC
9935	627	10	,	,	,
9935	627	11	as	as	IN
9935	627	12	a	a	DT
9935	627	13	rule	rule	NN
9935	627	14	,	,	,
9935	627	15	instead	instead	RB
9935	627	16	of	of	IN
9935	627	17	having	have	VBG
9935	627	18	built	build	VBN
9935	627	19	-	-	HYPH
9935	627	20	in	in	RP
9935	627	21	ovens	oven	NNS
9935	627	22	,	,	,
9935	627	23	they	-PRON-	PRP
9935	627	24	are	be	VBP
9935	627	25	provided	provide	VBN
9935	627	26	with	with	IN
9935	627	27	portable	portable	JJ
9935	627	28	ovens	oven	NNS
9935	627	29	,	,	,
9935	627	30	which	which	WDT
9935	627	31	are	be	VBP
9935	627	32	heated	heat	VBN
9935	627	33	by	by	IN
9935	627	34	placing	place	VBG
9935	627	35	them	-PRON-	PRP
9935	627	36	on	on	IN
9935	627	37	top	top	NN
9935	627	38	of	of	IN
9935	627	39	the	the	DT
9935	627	40	stove	stove	NN
9935	627	41	,	,	,
9935	627	42	over	over	IN
9935	627	43	the	the	DT
9935	627	44	burners	burner	NNS
9935	627	45	.	.	.
9935	628	1	Such	such	JJ
9935	628	2	stoves	stove	NNS
9935	628	3	are	be	VBP
9935	628	4	of	of	IN
9935	628	5	two	two	CD
9935	628	6	types	type	NNS
9935	628	7	,	,	,
9935	628	8	those	those	DT
9935	628	9	in	in	IN
9935	628	10	which	which	WDT
9935	628	11	cotton	cotton	NN
9935	628	12	wicks	wick	NNS
9935	628	13	are	be	VBP
9935	628	14	used	use	VBN
9935	628	15	,	,	,
9935	628	16	as	as	IN
9935	628	17	in	in	IN
9935	628	18	oil	oil	NN
9935	628	19	lamps	lamp	NNS
9935	628	20	,	,	,
9935	628	21	and	and	CC
9935	628	22	those	those	DT
9935	628	23	which	which	WDT
9935	628	24	are	be	VBP
9935	628	25	wickless	wickless	JJ
9935	628	26	,	,	,
9935	628	27	the	the	DT
9935	628	28	former	former	JJ
9935	628	29	being	being	NN
9935	628	30	generally	generally	RB
9935	628	31	considered	consider	VBN
9935	628	32	more	more	RBR
9935	628	33	convenient	convenient	JJ
9935	628	34	and	and	CC
9935	628	35	satisfactory	satisfactory	JJ
9935	628	36	than	than	IN
9935	628	37	the	the	DT
9935	628	38	latter	latter	JJ
9935	628	39	.	.	.
9935	629	1	In	in	IN
9935	629	2	Fig	Fig	NNP
9935	629	3	.	.	.
9935	630	1	8	8	CD
9935	630	2	is	be	VBZ
9935	630	3	shown	show	VBN
9935	630	4	a	a	DT
9935	630	5	three	three	CD
9935	630	6	-	-	HYPH
9935	630	7	burner	burner	NN
9935	630	8	kerosene	kerosene	NNP
9935	630	9	stove	stove	NN
9935	630	10	of	of	IN
9935	630	11	the	the	DT
9935	630	12	first	first	JJ
9935	630	13	type	type	NN
9935	630	14	mentioned	mention	VBN
9935	630	15	.	.	.
9935	631	1	Oil	oil	NN
9935	631	2	for	for	IN
9935	631	3	the	the	DT
9935	631	4	burners	burner	NNS
9935	631	5	,	,	,
9935	631	6	or	or	CC
9935	631	7	lamps	lamp	NNS
9935	631	8	,	,	,
9935	631	9	_	_	NNP
9935	631	10	a	a	DT
9935	631	11	_	_	NNP
9935	631	12	is	be	VBZ
9935	631	13	stored	store	VBN
9935	631	14	in	in	IN
9935	631	15	the	the	DT
9935	631	16	container	container	NN
9935	631	17	_	_	NNP
9935	631	18	b	b	NNP
9935	631	19	_	_	NNP
9935	631	20	,	,	,
9935	631	21	which	which	WDT
9935	631	22	may	may	MD
9935	631	23	be	be	VB
9935	631	24	of	of	IN
9935	631	25	glass	glass	NN
9935	631	26	or	or	CC
9935	631	27	metal	metal	NN
9935	631	28	,	,	,
9935	631	29	and	and	CC
9935	631	30	it	-PRON-	PRP
9935	631	31	is	be	VBZ
9935	631	32	supplied	supply	VBN
9935	631	33	to	to	IN
9935	631	34	the	the	DT
9935	631	35	reservoir	reservoir	NN
9935	631	36	of	of	IN
9935	631	37	each	each	DT
9935	631	38	burner	burner	NN
9935	631	39	by	by	IN
9935	631	40	the	the	DT
9935	631	41	pipe	pipe	NN
9935	631	42	_	_	NNP
9935	631	43	c	c	NNP
9935	631	44	_	_	NNP
9935	631	45	.	.	.
9935	632	1	Each	each	DT
9935	632	2	burner	burner	NN
9935	632	3	is	be	VBZ
9935	632	4	provided	provide	VBN
9935	632	5	with	with	IN
9935	632	6	a	a	DT
9935	632	7	door	door	NN
9935	632	8	_	_	NNP
9935	632	9	d	d	NNP
9935	632	10	_	_	NNP
9935	632	11	,	,	,
9935	632	12	which	which	WDT
9935	632	13	is	be	VBZ
9935	632	14	opened	open	VBN
9935	632	15	when	when	WRB
9935	632	16	it	-PRON-	PRP
9935	632	17	is	be	VBZ
9935	632	18	desired	desire	VBN
9935	632	19	to	to	TO
9935	632	20	light	light	VB
9935	632	21	the	the	DT
9935	632	22	wick	wick	NN
9935	632	23	.	.	.
9935	633	1	The	the	DT
9935	633	2	flame	flame	NN
9935	633	3	of	of	IN
9935	633	4	each	each	DT
9935	633	5	burner	burner	NN
9935	633	6	is	be	VBZ
9935	633	7	controlled	control	VBN
9935	633	8	by	by	IN
9935	633	9	the	the	DT
9935	633	10	screw	screw	NNP
9935	633	11	_	_	NNP
9935	633	12	e	e	NNP
9935	633	13	_	_	NNP
9935	633	14	,	,	,
9935	633	15	which	which	WDT
9935	633	16	serves	serve	VBZ
9935	633	17	to	to	TO
9935	633	18	raise	raise	VB
9935	633	19	or	or	CC
9935	633	20	lower	lower	VB
9935	633	21	the	the	DT
9935	633	22	wick	wick	NN
9935	633	23	,	,	,
9935	633	24	and	and	CC
9935	633	25	the	the	DT
9935	633	26	heat	heat	NN
9935	633	27	passes	pass	VBZ
9935	633	28	up	up	RP
9935	633	29	to	to	IN
9935	633	30	the	the	DT
9935	633	31	opening	opening	NN
9935	633	32	_	_	NNP
9935	633	33	f	f	NNP
9935	633	34	_	_	NNP
9935	633	35	in	in	IN
9935	633	36	the	the	DT
9935	633	37	top	top	NN
9935	633	38	of	of	IN
9935	633	39	the	the	DT
9935	633	40	stove	stove	NN
9935	633	41	through	through	IN
9935	633	42	the	the	DT
9935	633	43	cylindrical	cylindrical	JJ
9935	633	44	pipe	pipe	NN
9935	633	45	above	above	IN
9935	633	46	the	the	DT
9935	633	47	burner	burner	NN
9935	633	48	.	.	.
9935	634	1	The	the	DT
9935	634	2	arrangement	arrangement	NN
9935	634	3	of	of	IN
9935	634	4	a	a	DT
9935	634	5	wickless	wickless	JJ
9935	634	6	kerosene	kerosene	NN
9935	634	7	stove	stove	NN
9935	634	8	is	be	VBZ
9935	634	9	much	much	RB
9935	634	10	the	the	DT
9935	634	11	same	same	JJ
9935	634	12	as	as	IN
9935	634	13	the	the	DT
9935	634	14	one	one	NN
9935	634	15	just	just	RB
9935	634	16	described	describe	VBN
9935	634	17	,	,	,
9935	634	18	but	but	CC
9935	634	19	it	-PRON-	PRP
9935	634	20	is	be	VBZ
9935	634	21	so	so	RB
9935	634	22	constructed	construct	VBN
9935	634	23	that	that	IN
9935	634	24	the	the	DT
9935	634	25	oil	oil	NN
9935	634	26	,	,	,
9935	634	27	which	which	WDT
9935	634	28	is	be	VBZ
9935	634	29	also	also	RB
9935	634	30	stored	store	VBN
9935	634	31	in	in	IN
9935	634	32	a	a	DT
9935	634	33	tank	tank	NN
9935	634	34	at	at	IN
9935	634	35	the	the	DT
9935	634	36	side	side	NN
9935	634	37	,	,	,
9935	634	38	flows	flow	VBZ
9935	634	39	into	into	IN
9935	634	40	what	what	WP
9935	634	41	is	be	VBZ
9935	634	42	called	call	VBN
9935	634	43	a	a	DT
9935	634	44	burner	burner	NN
9935	634	45	bowl	bowl	NN
9935	634	46	and	and	CC
9935	634	47	burns	burn	NNS
9935	634	48	from	from	IN
9935	634	49	this	this	DT
9935	634	50	bowl	bowl	NN
9935	634	51	up	up	RB
9935	634	52	through	through	IN
9935	634	53	a	a	DT
9935	634	54	perforated	perforated	JJ
9935	634	55	chimney	chimney	NN
9935	634	56	,	,	,
9935	634	57	the	the	DT
9935	634	58	quantity	quantity	NN
9935	634	59	of	of	IN
9935	634	60	oil	oil	NN
9935	634	61	used	use	VBN
9935	634	62	being	be	VBG
9935	634	63	regulated	regulate	VBN
9935	634	64	by	by	IN
9935	634	65	a	a	DT
9935	634	66	valve	valve	NN
9935	634	67	attached	attach	VBN
9935	634	68	to	to	IN
9935	634	69	each	each	DT
9935	634	70	bowl	bowl	NN
9935	634	71	.	.	.
9935	635	1	73	73	CD
9935	635	2	.	.	.
9935	636	1	The	the	DT
9935	636	2	burners	burner	NNS
9935	636	3	of	of	IN
9935	636	4	kerosene	kerosene	JJ
9935	636	5	stoves	stove	NNS
9935	636	6	are	be	VBP
9935	636	7	lighted	light	VBN
9935	636	8	by	by	IN
9935	636	9	applying	apply	VBG
9935	636	10	a	a	DT
9935	636	11	match	match	NN
9935	636	12	,	,	,
9935	636	13	just	just	RB
9935	636	14	as	as	IN
9935	636	15	the	the	DT
9935	636	16	burners	burner	NNS
9935	636	17	of	of	IN
9935	636	18	a	a	DT
9935	636	19	gas	gas	NN
9935	636	20	stove	stove	NN
9935	636	21	are	be	VBP
9935	636	22	lighted	light	VBN
9935	636	23	.	.	.
9935	637	1	In	in	IN
9935	637	2	some	some	DT
9935	637	3	stoves	stove	NNS
9935	637	4	,	,	,
9935	637	5	especially	especially	RB
9935	637	6	those	those	DT
9935	637	7	of	of	IN
9935	637	8	the	the	DT
9935	637	9	wickless	wickless	JJ
9935	637	10	type	type	NN
9935	637	11	,	,	,
9935	637	12	the	the	DT
9935	637	13	burners	burner	NNS
9935	637	14	are	be	VBP
9935	637	15	so	so	RB
9935	637	16	constructed	construct	VBN
9935	637	17	that	that	IN
9935	637	18	the	the	DT
9935	637	19	flame	flame	NN
9935	637	20	can	can	MD
9935	637	21	rise	rise	VB
9935	637	22	to	to	IN
9935	637	23	only	only	RB
9935	637	24	a	a	DT
9935	637	25	certain	certain	JJ
9935	637	26	height	height	NN
9935	637	27	.	.	.
9935	638	1	This	this	DT
9935	638	2	is	be	VBZ
9935	638	3	a	a	DT
9935	638	4	good	good	JJ
9935	638	5	feature	feature	NN
9935	638	6	,	,	,
9935	638	7	as	as	IN
9935	638	8	it	-PRON-	PRP
9935	638	9	prevents	prevent	VBZ
9935	638	10	the	the	DT
9935	638	11	flame	flame	NN
9935	638	12	from	from	IN
9935	638	13	gradually	gradually	RB
9935	638	14	creeping	creep	VBG
9935	638	15	up	up	IN
9935	638	16	and	and	CC
9935	638	17	smoking	smoke	VBG
9935	638	18	,	,	,
9935	638	19	a	a	DT
9935	638	20	common	common	JJ
9935	638	21	occurrence	occurrence	NN
9935	638	22	in	in	IN
9935	638	23	an	an	DT
9935	638	24	oil	oil	NN
9935	638	25	stove	stove	NN
9935	638	26	.	.	.
9935	639	1	The	the	DT
9935	639	2	kerosene	kerosene	JJ
9935	639	3	-	-	HYPH
9935	639	4	stove	stove	NN
9935	639	5	flame	flame	NN
9935	639	6	that	that	WDT
9935	639	7	gives	give	VBZ
9935	639	8	the	the	DT
9935	639	9	most	most	JJS
9935	639	10	heat	heat	NN
9935	639	11	,	,	,
9935	639	12	consumes	consume	VBZ
9935	639	13	the	the	DT
9935	639	14	least	least	JJS
9935	639	15	fuel	fuel	NN
9935	639	16	,	,	,
9935	639	17	and	and	CC
9935	639	18	produces	produce	VBZ
9935	639	19	the	the	DT
9935	639	20	least	least	JJS
9935	639	21	soot	soot	NN
9935	639	22	and	and	CC
9935	639	23	odor	odor	NN
9935	639	24	is	be	VBZ
9935	639	25	blue	blue	JJ
9935	639	26	in	in	IN
9935	639	27	color	color	NN
9935	639	28	.	.	.
9935	640	1	A	a	DT
9935	640	2	yellow	yellow	JJ
9935	640	3	flame	flame	NN
9935	640	4	,	,	,
9935	640	5	which	which	WDT
9935	640	6	is	be	VBZ
9935	640	7	given	give	VBN
9935	640	8	off	off	RP
9935	640	9	in	in	IN
9935	640	10	some	some	DT
9935	640	11	stoves	stove	NNS
9935	640	12	,	,	,
9935	640	13	produces	produce	VBZ
9935	640	14	more	more	RBR
9935	640	15	or	or	CC
9935	640	16	less	less	RBR
9935	640	17	soot	soot	NN
9935	640	18	and	and	CC
9935	640	19	consequently	consequently	RB
9935	640	20	makes	make	VBZ
9935	640	21	it	-PRON-	PRP
9935	640	22	harder	hard	JJR
9935	640	23	to	to	TO
9935	640	24	keep	keep	VB
9935	640	25	the	the	DT
9935	640	26	stove	stove	NN
9935	640	27	clean	clean	JJ
9935	640	28	.	.	.
9935	641	1	Glass	Glass	NNP
9935	641	2	containers	container	NNS
9935	641	3	are	be	VBP
9935	641	4	better	well	JJR
9935	641	5	than	than	IN
9935	641	6	metal	metal	NN
9935	641	7	containers	container	NNS
9935	641	8	,	,	,
9935	641	9	because	because	IN
9935	641	10	the	the	DT
9935	641	11	water	water	NN
9935	641	12	that	that	WDT
9935	641	13	is	be	VBZ
9935	641	14	always	always	RB
9935	641	15	present	present	JJ
9935	641	16	in	in	IN
9935	641	17	small	small	JJ
9935	641	18	quantities	quantity	NNS
9935	641	19	in	in	IN
9935	641	20	kerosene	kerosene	NNP
9935	641	21	is	be	VBZ
9935	641	22	apt	apt	JJ
9935	641	23	to	to	TO
9935	641	24	rust	rust	VB
9935	641	25	the	the	DT
9935	641	26	metal	metal	NN
9935	641	27	container	container	NN
9935	641	28	and	and	CC
9935	641	29	cause	cause	VB
9935	641	30	it	-PRON-	PRP
9935	641	31	to	to	TO
9935	641	32	leak	leak	VB
9935	641	33	.	.	.
9935	642	1	To	to	TO
9935	642	2	prevent	prevent	VB
9935	642	3	the	the	DT
9935	642	4	accumulation	accumulation	NN
9935	642	5	of	of	IN
9935	642	6	dirt	dirt	NN
9935	642	7	,	,	,
9935	642	8	as	as	RB
9935	642	9	well	well	RB
9935	642	10	as	as	IN
9935	642	11	the	the	DT
9935	642	12	disagreeable	disagreeable	JJ
9935	642	13	odor	odor	NN
9935	642	14	usually	usually	RB
9935	642	15	present	present	JJ
9935	642	16	when	when	WRB
9935	642	17	an	an	DT
9935	642	18	oil	oil	NN
9935	642	19	stove	stove	NN
9935	642	20	is	be	VBZ
9935	642	21	used	use	VBN
9935	642	22	,	,	,
9935	642	23	the	the	DT
9935	642	24	burners	burner	NNS
9935	642	25	should	should	MD
9935	642	26	be	be	VB
9935	642	27	removed	remove	VBN
9935	642	28	frequently	frequently	RB
9935	642	29	and	and	CC
9935	642	30	boiled	boil	VBN
9935	642	31	in	in	IN
9935	642	32	a	a	DT
9935	642	33	solution	solution	NN
9935	642	34	of	of	IN
9935	642	35	washing	wash	VBG
9935	642	36	soda	soda	NN
9935	642	37	;	;	:
9935	642	38	also	also	RB
9935	642	39	,	,	,
9935	642	40	if	if	IN
9935	642	41	a	a	DT
9935	642	42	wick	wick	NN
9935	642	43	is	be	VBZ
9935	642	44	used	use	VBN
9935	642	45	,	,	,
9935	642	46	the	the	DT
9935	642	47	charred	char	VBN
9935	642	48	portion	portion	NN
9935	642	49	should	should	MD
9935	642	50	be	be	VB
9935	642	51	rubbed	rub	VBN
9935	642	52	from	from	IN
9935	642	53	it	-PRON-	PRP
9935	642	54	,	,	,
9935	642	55	but	but	CC
9935	642	56	not	not	RB
9935	642	57	cut	cut	VBN
9935	642	58	,	,	,
9935	642	59	as	as	IN
9935	642	60	cutting	cutting	NN
9935	642	61	is	be	VBZ
9935	642	62	liable	liable	JJ
9935	642	63	to	to	TO
9935	642	64	make	make	VB
9935	642	65	it	-PRON-	PRP
9935	642	66	give	give	VB
9935	642	67	off	off	RP
9935	642	68	an	an	DT
9935	642	69	uneven	uneven	JJ
9935	642	70	flame	flame	NN
9935	642	71	.	.	.
9935	643	1	[	[	-LRB-
9935	643	2	Illustration	illustration	NN
9935	643	3	:	:	:
9935	643	4	FIG	FIG	NNP
9935	643	5	.	.	.
9935	644	1	9	9	LS
9935	644	2	]	]	-RRB-
9935	644	3	ELECTRIC	electric	NN
9935	644	4	STOVES	STOVES	NNPS
9935	644	5	AND	and	CC
9935	644	6	UTENSILS	UTENSILS	NNP
9935	644	7	74	74	CD
9935	644	8	.	.	.
9935	645	1	ELECTRIC	ELECTRIC	NNP
9935	645	2	STOVES	stove	NNS
9935	645	3	.	.	.
9935	646	1	Electric	electric	JJ
9935	646	2	stoves	stove	NNS
9935	646	3	for	for	IN
9935	646	4	cooking	cooking	NN
9935	646	5	have	have	VBP
9935	646	6	been	be	VBN
9935	646	7	perfected	perfect	VBN
9935	646	8	to	to	IN
9935	646	9	such	such	PDT
9935	646	10	an	an	DT
9935	646	11	extent	extent	NN
9935	646	12	that	that	IN
9935	646	13	they	-PRON-	PRP
9935	646	14	are	be	VBP
9935	646	15	a	a	DT
9935	646	16	great	great	JJ
9935	646	17	convenience	convenience	NN
9935	646	18	,	,	,
9935	646	19	and	and	CC
9935	646	20	in	in	IN
9935	646	21	places	place	NNS
9935	646	22	where	where	WRB
9935	646	23	the	the	DT
9935	646	24	cost	cost	NN
9935	646	25	of	of	IN
9935	646	26	electricity	electricity	NN
9935	646	27	does	do	VBZ
9935	646	28	not	not	RB
9935	646	29	greatly	greatly	RB
9935	646	30	exceed	exceed	VB
9935	646	31	that	that	DT
9935	646	32	of	of	IN
9935	646	33	gas	gas	NN
9935	646	34	they	-PRON-	PRP
9935	646	35	are	be	VBP
9935	646	36	used	use	VBN
9935	646	37	considerably	considerably	RB
9935	646	38	.	.	.
9935	647	1	In	in	IN
9935	647	2	appearance	appearance	NN
9935	647	3	,	,	,
9935	647	4	electric	electric	JJ
9935	647	5	stoves	stove	NNS
9935	647	6	are	be	VBP
9935	647	7	very	very	RB
9935	647	8	similar	similar	JJ
9935	647	9	to	to	IN
9935	647	10	gas	gas	NN
9935	647	11	stoves	stove	NNS
9935	647	12	,	,	,
9935	647	13	as	as	IN
9935	647	14	is	be	VBZ
9935	647	15	shown	show	VBN
9935	647	16	in	in	IN
9935	647	17	Fig	Fig	NNP
9935	647	18	.	.	.
9935	648	1	9	9	CD
9935	648	2	,	,	,
9935	648	3	which	which	WDT
9935	648	4	illustrates	illustrate	VBZ
9935	648	5	an	an	DT
9935	648	6	electric	electric	JJ
9935	648	7	stove	stove	NN
9935	648	8	of	of	IN
9935	648	9	the	the	DT
9935	648	10	usual	usual	JJ
9935	648	11	type	type	NN
9935	648	12	.	.	.
9935	649	1	The	the	DT
9935	649	2	oven	oven	JJ
9935	649	3	_	_	NNP
9935	649	4	a	a	DT
9935	649	5	_	_	NNP
9935	649	6	is	be	VBZ
9935	649	7	located	locate	VBN
9935	649	8	at	at	IN
9935	649	9	one	one	CD
9935	649	10	side	side	NN
9935	649	11	and	and	CC
9935	649	12	contains	contain	VBZ
9935	649	13	a	a	DT
9935	649	14	broiler	broiler	NN
9935	649	15	pan	pan	NNP
9935	649	16	_	_	NNP
9935	649	17	b	b	NNP
9935	649	18	_	_	NNP
9935	649	19	.	.	.
9935	650	1	On	on	IN
9935	650	2	top	top	NN
9935	650	3	of	of	IN
9935	650	4	this	this	DT
9935	650	5	stove	stove	NN
9935	650	6	are	be	VBP
9935	650	7	openings	opening	NNS
9935	650	8	for	for	IN
9935	650	9	cooking	cooking	NN
9935	650	10	,	,	,
9935	650	11	into	into	IN
9935	650	12	which	which	WDT
9935	650	13	fit	fit	JJ
9935	650	14	lids	lid	NNS
9935	650	15	_	_	NNP
9935	650	16	c	c	NNP
9935	650	17	_	_	NNP
9935	650	18	that	that	WDT
9935	650	19	have	have	VB
9935	650	20	the	the	DT
9935	650	21	appearance	appearance	NN
9935	650	22	of	of	IN
9935	650	23	ordinary	ordinary	JJ
9935	650	24	stove	stove	NN
9935	650	25	lids	lid	NNS
9935	650	26	,	,	,
9935	650	27	but	but	CC
9935	650	28	are	be	VBP
9935	650	29	in	in	IN
9935	650	30	reality	reality	NN
9935	650	31	electrical	electrical	JJ
9935	650	32	heating	heating	NN
9935	650	33	units	unit	NNS
9935	650	34	,	,	,
9935	650	35	called	call	VBN
9935	650	36	hotplates	hotplate	NNS
9935	650	37	.	.	.
9935	651	1	Heat	heat	NN
9935	651	2	for	for	IN
9935	651	3	cooking	cooking	NN
9935	651	4	is	be	VBZ
9935	651	5	supplied	supply	VBN
9935	651	6	by	by	IN
9935	651	7	a	a	DT
9935	651	8	current	current	NN
9935	651	9	of	of	IN
9935	651	10	electricity	electricity	NN
9935	651	11	that	that	WDT
9935	651	12	passes	pass	VBZ
9935	651	13	through	through	IN
9935	651	14	the	the	DT
9935	651	15	hotplates	hotplate	NNS
9935	651	16	,	,	,
9935	651	17	as	as	RB
9935	651	18	well	well	RB
9935	651	19	as	as	IN
9935	651	20	through	through	IN
9935	651	21	similar	similar	JJ
9935	651	22	devices	device	NNS
9935	651	23	in	in	IN
9935	651	24	the	the	DT
9935	651	25	oven	oven	NN
9935	651	26	,	,	,
9935	651	27	the	the	DT
9935	651	28	stove	stove	NN
9935	651	29	being	be	VBG
9935	651	30	connected	connect	VBN
9935	651	31	to	to	IN
9935	651	32	the	the	DT
9935	651	33	supply	supply	NN
9935	651	34	of	of	IN
9935	651	35	electricity	electricity	NN
9935	651	36	at	at	IN
9935	651	37	the	the	DT
9935	651	38	connection	connection	NN
9935	651	39	-	-	HYPH
9935	651	40	box	box	NN
9935	651	41	_	_	NNP
9935	651	42	d	d	NNP
9935	651	43	_	_	NNP
9935	651	44	,	,	,
9935	651	45	which	which	WDT
9935	651	46	is	be	VBZ
9935	651	47	here	here	RB
9935	651	48	shown	show	VBN
9935	651	49	with	with	IN
9935	651	50	the	the	DT
9935	651	51	cover	cover	NN
9935	651	52	removed	remove	VBN
9935	651	53	.	.	.
9935	652	1	The	the	DT
9935	652	2	heat	heat	NN
9935	652	3	of	of	IN
9935	652	4	the	the	DT
9935	652	5	different	different	JJ
9935	652	6	hotplates	hotplate	NNS
9935	652	7	and	and	CC
9935	652	8	the	the	DT
9935	652	9	oven	oven	NN
9935	652	10	is	be	VBZ
9935	652	11	controlled	control	VBN
9935	652	12	by	by	IN
9935	652	13	several	several	JJ
9935	652	14	switches	switch	NNS
9935	652	15	_	_	NNP
9935	652	16	e	e	NNP
9935	652	17	_	_	NNP
9935	652	18	at	at	IN
9935	652	19	the	the	DT
9935	652	20	front	front	NN
9935	652	21	of	of	IN
9935	652	22	the	the	DT
9935	652	23	stove	stove	NN
9935	652	24	.	.	.
9935	653	1	Each	each	DT
9935	653	2	of	of	IN
9935	653	3	these	these	DT
9935	653	4	switches	switch	NNS
9935	653	5	provides	provide	VBZ
9935	653	6	three	three	CD
9935	653	7	degrees	degree	NNS
9935	653	8	of	of	IN
9935	653	9	heat	heat	NN
9935	653	10	--	--	:
9935	653	11	high	high	JJ
9935	653	12	,	,	,
9935	653	13	medium	medium	JJ
9935	653	14	,	,	,
9935	653	15	and	and	CC
9935	653	16	low	low	JJ
9935	653	17	--	--	:
9935	653	18	and	and	CC
9935	653	19	just	just	RB
9935	653	20	the	the	DT
9935	653	21	amount	amount	NN
9935	653	22	of	of	IN
9935	653	23	heat	heat	NN
9935	653	24	required	require	VBN
9935	653	25	for	for	IN
9935	653	26	cooking	cooking	NN
9935	653	27	can	can	MD
9935	653	28	be	be	VB
9935	653	29	supplied	supply	VBN
9935	653	30	by	by	IN
9935	653	31	turning	turn	VBG
9935	653	32	the	the	DT
9935	653	33	switch	switch	NN
9935	653	34	to	to	IN
9935	653	35	the	the	DT
9935	653	36	right	right	JJ
9935	653	37	point	point	NN
9935	653	38	.	.	.
9935	654	1	Below	below	IN
9935	654	2	the	the	DT
9935	654	3	switches	switch	NNS
9935	654	4	are	be	VBP
9935	654	5	several	several	JJ
9935	654	6	fuse	fuse	NN
9935	654	7	plugs	plug	NNS
9935	654	8	_	_	NNP
9935	654	9	f	f	NNP
9935	654	10	_	_	NNP
9935	654	11	that	that	WDT
9935	654	12	contain	contain	VBP
9935	654	13	the	the	DT
9935	654	14	fuses	fuse	NNS
9935	654	15	,	,	,
9935	654	16	which	which	WDT
9935	654	17	are	be	VBP
9935	654	18	devices	device	NNS
9935	654	19	used	use	VBN
9935	654	20	in	in	IN
9935	654	21	electrical	electrical	JJ
9935	654	22	apparatus	apparatus	NN
9935	654	23	to	to	TO
9935	654	24	avoid	avoid	VB
9935	654	25	injury	injury	NN
9935	654	26	to	to	IN
9935	654	27	it	-PRON-	PRP
9935	654	28	in	in	IN
9935	654	29	case	case	NN
9935	654	30	the	the	DT
9935	654	31	current	current	NN
9935	654	32	of	of	IN
9935	654	33	electricity	electricity	NN
9935	654	34	becomes	become	VBZ
9935	654	35	too	too	RB
9935	654	36	great	great	JJ
9935	654	37	.	.	.
9935	655	1	[	[	-LRB-
9935	655	2	Illustration	illustration	NN
9935	655	3	:	:	:
9935	655	4	Fig	Fig	NNP
9935	655	5	.	.	.
9935	656	1	10	10	LS
9935	656	2	]	]	-RRB-
9935	656	3	It	-PRON-	PRP
9935	656	4	is	be	VBZ
9935	656	5	not	not	RB
9935	656	6	absolutely	absolutely	RB
9935	656	7	necessary	necessary	JJ
9935	656	8	to	to	TO
9935	656	9	have	have	VB
9935	656	10	flue	flue	JJ
9935	656	11	connections	connection	NNS
9935	656	12	for	for	IN
9935	656	13	an	an	DT
9935	656	14	electric	electric	JJ
9935	656	15	stove	stove	NN
9935	656	16	,	,	,
9935	656	17	as	as	IN
9935	656	18	such	such	PDT
9935	656	19	a	a	DT
9935	656	20	stove	stove	NN
9935	656	21	does	do	VBZ
9935	656	22	not	not	RB
9935	656	23	require	require	VB
9935	656	24	a	a	DT
9935	656	25	draft	draft	NN
9935	656	26	and	and	CC
9935	656	27	gives	give	VBZ
9935	656	28	off	off	RP
9935	656	29	no	no	DT
9935	656	30	products	product	NNS
9935	656	31	of	of	IN
9935	656	32	combustion	combustion	NN
9935	656	33	to	to	TO
9935	656	34	be	be	VB
9935	656	35	carried	carry	VBN
9935	656	36	away	away	RB
9935	656	37	.	.	.
9935	657	1	In	in	IN
9935	657	2	fact	fact	NN
9935	657	3	,	,	,
9935	657	4	one	one	CD
9935	657	5	of	of	IN
9935	657	6	the	the	DT
9935	657	7	favorable	favorable	JJ
9935	657	8	points	point	NNS
9935	657	9	about	about	IN
9935	657	10	an	an	DT
9935	657	11	electric	electric	JJ
9935	657	12	stove	stove	NN
9935	657	13	is	be	VBZ
9935	657	14	that	that	IN
9935	657	15	it	-PRON-	PRP
9935	657	16	produces	produce	VBZ
9935	657	17	no	no	DT
9935	657	18	dirt	dirt	NN
9935	657	19	and	and	CC
9935	657	20	causes	cause	VBZ
9935	657	21	no	no	DT
9935	657	22	inconvenience	inconvenience	NN
9935	657	23	.	.	.
9935	658	1	When	when	WRB
9935	658	2	the	the	DT
9935	658	3	cooking	cooking	NN
9935	658	4	is	be	VBZ
9935	658	5	done	do	VBN
9935	658	6	,	,	,
9935	658	7	the	the	DT
9935	658	8	electricity	electricity	NN
9935	658	9	can	can	MD
9935	658	10	be	be	VB
9935	658	11	turned	turn	VBN
9935	658	12	off	off	RP
9935	658	13	,	,	,
9935	658	14	after	after	IN
9935	658	15	which	which	WDT
9935	658	16	the	the	DT
9935	658	17	stove	stove	NN
9935	658	18	quickly	quickly	RB
9935	658	19	cools	cool	VBZ
9935	658	20	.	.	.
9935	659	1	When	when	WRB
9935	659	2	electricity	electricity	NN
9935	659	3	is	be	VBZ
9935	659	4	used	use	VBN
9935	659	5	for	for	IN
9935	659	6	cooking	cooking	NN
9935	659	7	,	,	,
9935	659	8	cooking	cook	VBG
9935	659	9	utensils	utensil	NNS
9935	659	10	,	,	,
9935	659	11	methods	method	NNS
9935	659	12	,	,	,
9935	659	13	and	and	CC
9935	659	14	recipes	recipe	NNS
9935	659	15	can	can	MD
9935	659	16	be	be	VB
9935	659	17	applied	apply	VBN
9935	659	18	in	in	IN
9935	659	19	the	the	DT
9935	659	20	same	same	JJ
9935	659	21	ways	way	NNS
9935	659	22	as	as	IN
9935	659	23	when	when	WRB
9935	659	24	other	other	JJ
9935	659	25	means	mean	NNS
9935	659	26	of	of	IN
9935	659	27	producing	produce	VBG
9935	659	28	heat	heat	NN
9935	659	29	are	be	VBP
9935	659	30	employed	employ	VBN
9935	659	31	.	.	.
9935	660	1	[	[	-LRB-
9935	660	2	Illustration	illustration	NN
9935	660	3	:	:	:
9935	660	4	Fig	Fig	NNP
9935	660	5	.	.	.
9935	661	1	11	11	CD
9935	661	2	]	]	-RRB-
9935	661	3	75	75	CD
9935	661	4	.	.	.
9935	662	1	SMALL	SMALL	NNP
9935	662	2	ELECTRIC	ELECTRIC	NNP
9935	662	3	UTENSILS.--In	UTENSILS.--In	NNP
9935	662	4	addition	addition	NN
9935	662	5	to	to	IN
9935	662	6	electric	electric	JJ
9935	662	7	stoves	stove	NNS
9935	662	8	,	,	,
9935	662	9	there	there	EX
9935	662	10	are	be	VBP
9935	662	11	a	a	DT
9935	662	12	number	number	NN
9935	662	13	of	of	IN
9935	662	14	smaller	small	JJR
9935	662	15	electrical	electrical	JJ
9935	662	16	cooking	cooking	NN
9935	662	17	utensils	utensil	NNS
9935	662	18	that	that	WDT
9935	662	19	can	can	MD
9935	662	20	be	be	VB
9935	662	21	attached	attach	VBN
9935	662	22	to	to	IN
9935	662	23	an	an	DT
9935	662	24	electric	electric	JJ
9935	662	25	-	-	HYPH
9935	662	26	light	light	NN
9935	662	27	socket	socket	NN
9935	662	28	or	or	CC
9935	662	29	a	a	DT
9935	662	30	wall	wall	NN
9935	662	31	socket	socket	NN
9935	662	32	.	.	.
9935	663	1	Among	among	IN
9935	663	2	these	these	DT
9935	663	3	are	be	VBP
9935	663	4	percolators	percolator	NNS
9935	663	5	,	,	,
9935	663	6	toasters	toaster	NNS
9935	663	7	,	,	,
9935	663	8	hotplates	hotplate	NNS
9935	663	9	,	,	,
9935	663	10	or	or	CC
9935	663	11	grills	grill	NNS
9935	663	12	,	,	,
9935	663	13	chafing	chafe	VBG
9935	663	14	dishes	dish	NNS
9935	663	15	,	,	,
9935	663	16	egg	egg	NN
9935	663	17	poachers	poacher	NNS
9935	663	18	,	,	,
9935	663	19	and	and	CC
9935	663	20	similar	similar	JJ
9935	663	21	devices	device	NNS
9935	663	22	.	.	.
9935	664	1	An	an	DT
9935	664	2	idea	idea	NN
9935	664	3	of	of	IN
9935	664	4	such	such	JJ
9935	664	5	utensils	utensil	NNS
9935	664	6	for	for	IN
9935	664	7	cooking	cooking	NN
9935	664	8	may	may	MD
9935	664	9	be	be	VB
9935	664	10	formed	form	VBN
9935	664	11	by	by	IN
9935	664	12	referring	refer	VBG
9935	664	13	to	to	IN
9935	664	14	Fig	Fig	NNP
9935	664	15	.	.	.
9935	665	1	10	10	CD
9935	665	2	,	,	,
9935	665	3	which	which	WDT
9935	665	4	shows	show	VBZ
9935	665	5	an	an	DT
9935	665	6	electric	electric	JJ
9935	665	7	toaster	toaster	NN
9935	665	8	,	,	,
9935	665	9	and	and	CC
9935	665	10	Fig	Fig	NNP
9935	665	11	.	.	.
9935	666	1	11	11	CD
9935	666	2	,	,	,
9935	666	3	which	which	WDT
9935	666	4	shows	show	VBZ
9935	666	5	a	a	DT
9935	666	6	hotplate	hotplate	NN
9935	666	7	,	,	,
9935	666	8	or	or	CC
9935	666	9	grill	grill	NN
9935	666	10	.	.	.
9935	667	1	The	the	DT
9935	667	2	toaster	toaster	NN
9935	667	3	is	be	VBZ
9935	667	4	arranged	arrange	VBN
9935	667	5	so	so	IN
9935	667	6	that	that	DT
9935	667	7	bread	bread	NN
9935	667	8	to	to	TO
9935	667	9	be	be	VB
9935	667	10	toasted	toast	VBN
9935	667	11	may	may	MD
9935	667	12	be	be	VB
9935	667	13	placed	place	VBN
9935	667	14	on	on	IN
9935	667	15	each	each	DT
9935	667	16	side	side	NN
9935	667	17	,	,	,
9935	667	18	as	as	RB
9935	667	19	well	well	RB
9935	667	20	as	as	IN
9935	667	21	on	on	IN
9935	667	22	top	top	NN
9935	667	23	,	,	,
9935	667	24	of	of	IN
9935	667	25	an	an	DT
9935	667	26	upright	upright	JJ
9935	667	27	part	part	NN
9935	667	28	that	that	WDT
9935	667	29	gives	give	VBZ
9935	667	30	off	off	RP
9935	667	31	heat	heat	NN
9935	667	32	when	when	WRB
9935	667	33	the	the	DT
9935	667	34	current	current	NN
9935	667	35	of	of	IN
9935	667	36	electricity	electricity	NN
9935	667	37	is	be	VBZ
9935	667	38	turned	turn	VBN
9935	667	39	on	on	RP
9935	667	40	.	.	.
9935	668	1	The	the	DT
9935	668	2	grill	grill	NN
9935	668	3	is	be	VBZ
9935	668	4	so	so	RB
9935	668	5	constructed	construct	VBN
9935	668	6	that	that	IN
9935	668	7	a	a	DT
9935	668	8	pan	pan	NN
9935	668	9	for	for	IN
9935	668	10	cooking	cooking	NN
9935	668	11	may	may	MD
9935	668	12	be	be	VB
9935	668	13	placed	place	VBN
9935	668	14	under	under	IN
9935	668	15	and	and	CC
9935	668	16	on	on	IN
9935	668	17	top	top	NN
9935	668	18	of	of	IN
9935	668	19	the	the	DT
9935	668	20	part	part	NN
9935	668	21	that	that	WDT
9935	668	22	gives	give	VBZ
9935	668	23	off	off	RP
9935	668	24	heat	heat	NN
9935	668	25	.	.	.
9935	669	1	*	*	NFP
9935	669	2	*	*	NFP
9935	669	3	*	*	NFP
9935	669	4	*	*	NFP
9935	669	5	*	*	NFP
9935	669	6	ESSENTIALS	essential	NNS
9935	669	7	OF	of	IN
9935	669	8	COOKERY	cookery	NN
9935	669	9	(	(	-LRB-
9935	669	10	PART	PART	NNP
9935	669	11	1	1	CD
9935	669	12	)	)	-RRB-
9935	669	13	EXAMINATION	examination	NN
9935	669	14	QUESTIONS	question	NNS
9935	669	15	(	(	-LRB-
9935	669	16	1	1	LS
9935	669	17	)	)	-RRB-
9935	669	18	Give	give	VB
9935	669	19	in	in	IN
9935	669	20	its	-PRON-	PRP$
9935	669	21	full	full	JJ
9935	669	22	sense	sense	NN
9935	669	23	the	the	DT
9935	669	24	meaning	meaning	NN
9935	669	25	of	of	IN
9935	669	26	the	the	DT
9935	669	27	term	term	NN
9935	669	28	cookery	cookery	NN
9935	669	29	.	.	.
9935	670	1	(	(	-LRB-
9935	670	2	2	2	LS
9935	670	3	)	)	-RRB-
9935	670	4	How	how	WRB
9935	670	5	may	may	MD
9935	670	6	the	the	DT
9935	670	7	housewife	housewife	NN
9935	670	8	control	control	VB
9935	670	9	the	the	DT
9935	670	10	cost	cost	NN
9935	670	11	of	of	IN
9935	670	12	her	-PRON-	PRP$
9935	670	13	foods	food	NNS
9935	670	14	?	?	.
9935	671	1	(	(	-LRB-
9935	671	2	3	3	CD
9935	671	3	)	)	-RRB-
9935	671	4	(	(	-LRB-
9935	671	5	_	_	NNP
9935	671	6	a	a	DT
9935	671	7	_	_	NNP
9935	671	8	)	)	-RRB-
9935	671	9	Explain	explain	VB
9935	671	10	the	the	DT
9935	671	11	difference	difference	NN
9935	671	12	between	between	IN
9935	671	13	waste	waste	NN
9935	671	14	and	and	CC
9935	671	15	refuse	refuse	VBP
9935	671	16	.	.	.
9935	672	1	(	(	-LRB-
9935	672	2	_	_	NNP
9935	672	3	b	b	NNP
9935	672	4	_	_	NNP
9935	672	5	)	)	-RRB-
9935	672	6	To	to	IN
9935	672	7	what	what	WP
9935	672	8	is	be	VBZ
9935	672	9	leakage	leakage	NN
9935	672	10	in	in	IN
9935	672	11	the	the	DT
9935	672	12	household	household	NN
9935	672	13	due	due	JJ
9935	672	14	?	?	.
9935	673	1	(	(	-LRB-
9935	673	2	4	4	LS
9935	673	3	)	)	-RRB-
9935	673	4	What	what	WP
9935	673	5	three	three	CD
9935	673	6	important	important	JJ
9935	673	7	matters	matter	NNS
9935	673	8	enter	enter	VBP
9935	673	9	into	into	IN
9935	673	10	the	the	DT
9935	673	11	problem	problem	NN
9935	673	12	of	of	IN
9935	673	13	purchasing	purchase	VBG
9935	673	14	food	food	NN
9935	673	15	?	?	.
9935	674	1	(	(	-LRB-
9935	674	2	5	5	CD
9935	674	3	)	)	-RRB-
9935	674	4	(	(	-LRB-
9935	674	5	_	_	NNP
9935	674	6	a	a	DT
9935	674	7	_	_	NNP
9935	674	8	)	)	-RRB-
9935	674	9	Name	name	VB
9935	674	10	the	the	DT
9935	674	11	five	five	CD
9935	674	12	substances	substance	NNS
9935	674	13	that	that	WDT
9935	674	14	are	be	VBP
9935	674	15	found	find	VBN
9935	674	16	in	in	IN
9935	674	17	food	food	NN
9935	674	18	,	,	,
9935	674	19	(	(	-LRB-
9935	674	20	_	_	NNP
9935	674	21	b	b	NNP
9935	674	22	_	_	NNP
9935	674	23	)	)	-RRB-
9935	674	24	Of	of	IN
9935	674	25	what	what	WDT
9935	674	26	value	value	NN
9935	674	27	is	be	VBZ
9935	674	28	a	a	DT
9935	674	29	knowledge	knowledge	NN
9935	674	30	of	of	IN
9935	674	31	these	these	DT
9935	674	32	food	food	NN
9935	674	33	substances	substance	NNS
9935	674	34	?	?	.
9935	675	1	(	(	-LRB-
9935	675	2	6	6	CD
9935	675	3	)	)	-RRB-
9935	675	4	(	(	-LRB-
9935	675	5	_	_	NNP
9935	675	6	a	a	DT
9935	675	7	_	_	NNP
9935	675	8	)	)	-RRB-
9935	675	9	What	what	WP
9935	675	10	is	be	VBZ
9935	675	11	the	the	DT
9935	675	12	function	function	NN
9935	675	13	of	of	IN
9935	675	14	protein	protein	NN
9935	675	15	in	in	IN
9935	675	16	the	the	DT
9935	675	17	body	body	NN
9935	675	18	?	?	.
9935	676	1	(	(	-LRB-
9935	676	2	_	_	NNP
9935	676	3	b	b	NNP
9935	676	4	_	_	NNP
9935	676	5	)	)	-RRB-
9935	676	6	Mention	mention	VB
9935	676	7	the	the	DT
9935	676	8	principal	principal	JJ
9935	676	9	sources	source	NNS
9935	676	10	of	of	IN
9935	676	11	protein	protein	NN
9935	676	12	,	,	,
9935	676	13	(	(	-LRB-
9935	676	14	_	_	NNP
9935	676	15	c	c	NNP
9935	676	16	_	_	NNP
9935	676	17	)	)	-RRB-
9935	676	18	Explain	explain	VB
9935	676	19	the	the	DT
9935	676	20	effect	effect	NN
9935	676	21	of	of	IN
9935	676	22	heat	heat	NN
9935	676	23	on	on	IN
9935	676	24	foods	food	NNS
9935	676	25	that	that	WDT
9935	676	26	contain	contain	VBP
9935	676	27	protein	protein	NN
9935	676	28	.	.	.
9935	677	1	(	(	-LRB-
9935	677	2	7	7	CD
9935	677	3	)	)	-RRB-
9935	677	4	(	(	-LRB-
9935	677	5	_	_	NNP
9935	677	6	a	a	DT
9935	677	7	_	_	NNP
9935	677	8	)	)	-RRB-
9935	677	9	With	with	IN
9935	677	10	what	what	WP
9935	677	11	do	do	VBP
9935	677	12	carbohydrates	carbohydrate	NNS
9935	677	13	supply	supply	VB
9935	677	14	the	the	DT
9935	677	15	body	body	NN
9935	677	16	?	?	.
9935	678	1	(	(	-LRB-
9935	678	2	_	_	NNP
9935	678	3	b	b	NNP
9935	678	4	_	_	NNP
9935	678	5	)	)	-RRB-
9935	678	6	Mention	mention	VB
9935	678	7	the	the	DT
9935	678	8	two	two	CD
9935	678	9	forms	form	NNS
9935	678	10	of	of	IN
9935	678	11	carbohydrates	carbohydrate	NNS
9935	678	12	and	and	CC
9935	678	13	also	also	RB
9935	678	14	some	some	DT
9935	678	15	of	of	IN
9935	678	16	the	the	DT
9935	678	17	foods	food	NNS
9935	678	18	in	in	IN
9935	678	19	which	which	WDT
9935	678	20	each	each	DT
9935	678	21	may	may	MD
9935	678	22	be	be	VB
9935	678	23	found	find	VBN
9935	678	24	.	.	.
9935	679	1	(	(	-LRB-
9935	679	2	8)	8)	CD
9935	679	3	What	what	WP
9935	679	4	is	be	VBZ
9935	679	5	a	a	DT
9935	679	6	calorie	calorie	NN
9935	679	7	?	?	.
9935	680	1	(	(	-LRB-
9935	680	2	9	9	LS
9935	680	3	)	)	-RRB-
9935	680	4	Give	give	VB
9935	680	5	five	five	CD
9935	680	6	reasons	reason	NNS
9935	680	7	for	for	IN
9935	680	8	cooking	cook	VBG
9935	680	9	food	food	NN
9935	680	10	.	.	.
9935	681	1	(	(	-LRB-
9935	681	2	10	10	CD
9935	681	3	)	)	-RRB-
9935	681	4	Mention	mention	VB
9935	681	5	the	the	DT
9935	681	6	twelve	twelve	CD
9935	681	7	principal	principal	JJ
9935	681	8	processes	process	NNS
9935	681	9	employed	employ	VBN
9935	681	10	in	in	IN
9935	681	11	the	the	DT
9935	681	12	cooking	cooking	NN
9935	681	13	of	of	IN
9935	681	14	food	food	NN
9935	681	15	.	.	.
9935	682	1	(	(	-LRB-
9935	682	2	11	11	CD
9935	682	3	)	)	-RRB-
9935	682	4	Describe	describe	VB
9935	682	5	one	one	CD
9935	682	6	method	method	NN
9935	682	7	of	of	IN
9935	682	8	cooking	cooking	NN
9935	682	9	with	with	IN
9935	682	10	:	:	:
9935	682	11	(	(	-LRB-
9935	682	12	_	_	NNP
9935	682	13	a	a	DT
9935	682	14	_	_	NNP
9935	682	15	)	)	-RRB-
9935	682	16	dry	dry	JJ
9935	682	17	heat	heat	NN
9935	682	18	;	;	:
9935	682	19	(	(	-LRB-
9935	682	20	_	_	NNP
9935	682	21	b	b	NNP
9935	682	22	_	_	NNP
9935	682	23	)	)	-RRB-
9935	682	24	moist	moist	JJ
9935	682	25	heat	heat	NN
9935	682	26	;	;	:
9935	682	27	(	(	-LRB-
9935	682	28	_	_	NNP
9935	682	29	c	c	NNP
9935	682	30	_	_	NNP
9935	682	31	)	)	-RRB-
9935	682	32	hot	hot	JJ
9935	682	33	fat	fat	NN
9935	682	34	.	.	.
9935	683	1	(	(	-LRB-
9935	683	2	12	12	CD
9935	683	3	)	)	-RRB-
9935	683	4	(	(	-LRB-
9935	683	5	_	_	NNP
9935	683	6	a	a	DT
9935	683	7	_	_	NNP
9935	683	8	)	)	-RRB-
9935	683	9	At	at	IN
9935	683	10	what	what	WDT
9935	683	11	temperature	temperature	NN
9935	683	12	does	do	VBZ
9935	683	13	water	water	NN
9935	683	14	boil	boil	VB
9935	683	15	?	?	.
9935	684	1	(	(	-LRB-
9935	684	2	_	_	NNP
9935	684	3	b	b	NNP
9935	684	4	_	_	NNP
9935	684	5	)	)	-RRB-
9935	684	6	How	how	WRB
9935	684	7	is	be	VBZ
9935	684	8	hard	hard	JJ
9935	684	9	water	water	NN
9935	684	10	affected	affect	VBN
9935	684	11	by	by	IN
9935	684	12	boiling	boil	VBG
9935	684	13	?	?	.
9935	685	1	(	(	-LRB-
9935	685	2	_	_	NNP
9935	685	3	c	c	NNP
9935	685	4	_	_	NNP
9935	685	5	)	)	-RRB-
9935	685	6	Explain	explain	VB
9935	685	7	the	the	DT
9935	685	8	uses	use	NNS
9935	685	9	of	of	IN
9935	685	10	water	water	NN
9935	685	11	in	in	IN
9935	685	12	cooking	cooking	NN
9935	685	13	.	.	.
9935	686	1	(	(	-LRB-
9935	686	2	13	13	CD
9935	686	3	)	)	-RRB-
9935	686	4	(	(	-LRB-
9935	686	5	_	_	NNP
9935	686	6	a	a	DT
9935	686	7	_	_	NNP
9935	686	8	)	)	-RRB-
9935	686	9	What	what	WP
9935	686	10	generally	generally	RB
9935	686	11	controls	control	VBZ
9935	686	12	the	the	DT
9935	686	13	kind	kind	NN
9935	686	14	of	of	IN
9935	686	15	stove	stove	NN
9935	686	16	to	to	TO
9935	686	17	be	be	VB
9935	686	18	used	use	VBN
9935	686	19	for	for	IN
9935	686	20	cooking	cooking	NN
9935	686	21	?	?	.
9935	687	1	(	(	-LRB-
9935	687	2	_	_	NNP
9935	687	3	b	b	NNP
9935	687	4	_	_	NNP
9935	687	5	)	)	-RRB-
9935	687	6	Explain	explain	VB
9935	687	7	how	how	WRB
9935	687	8	it	-PRON-	PRP
9935	687	9	is	be	VBZ
9935	687	10	possible	possible	JJ
9935	687	11	to	to	TO
9935	687	12	keep	keep	VB
9935	687	13	down	down	RP
9935	687	14	the	the	DT
9935	687	15	cost	cost	NN
9935	687	16	of	of	IN
9935	687	17	cooking	cooking	NN
9935	687	18	in	in	IN
9935	687	19	using	use	VBG
9935	687	20	fuel	fuel	NN
9935	687	21	.	.	.
9935	688	1	(	(	-LRB-
9935	688	2	14	14	CD
9935	688	3	)	)	-RRB-
9935	688	4	Mention	mention	VB
9935	688	5	the	the	DT
9935	688	6	best	good	JJS
9935	688	7	way	way	NN
9935	688	8	in	in	IN
9935	688	9	which	which	WDT
9935	688	10	to	to	TO
9935	688	11	become	become	VB
9935	688	12	familiar	familiar	JJ
9935	688	13	with	with	IN
9935	688	14	the	the	DT
9935	688	15	operation	operation	NN
9935	688	16	of	of	IN
9935	688	17	a	a	DT
9935	688	18	stove	stove	NN
9935	688	19	.	.	.
9935	689	1	(	(	-LRB-
9935	689	2	15	15	CD
9935	689	3	)	)	-RRB-
9935	689	4	(	(	-LRB-
9935	689	5	_	_	NNP
9935	689	6	a	a	DT
9935	689	7	_	_	NNP
9935	689	8	)	)	-RRB-
9935	689	9	Of	of	IN
9935	689	10	what	what	WDT
9935	689	11	value	value	NN
9935	689	12	is	be	VBZ
9935	689	13	gas	gas	NN
9935	689	14	as	as	IN
9935	689	15	a	a	DT
9935	689	16	fuel	fuel	NN
9935	689	17	?	?	.
9935	690	1	(	(	-LRB-
9935	690	2	_	_	NNP
9935	690	3	b	b	NNP
9935	690	4	_	_	NNP
9935	690	5	)	)	-RRB-
9935	690	6	What	what	WDT
9935	690	7	kind	kind	NN
9935	690	8	of	of	IN
9935	690	9	gas	gas	NN
9935	690	10	flame	flame	NN
9935	690	11	is	be	VBZ
9935	690	12	best	good	JJS
9935	690	13	for	for	IN
9935	690	14	cooking	cooking	NN
9935	690	15	?	?	.
9935	691	1	(	(	-LRB-
9935	691	2	16	16	LS
9935	691	3	)	)	-RRB-
9935	691	4	Suppose	suppose	VB
9935	691	5	that	that	IN
9935	691	6	a	a	DT
9935	691	7	gas	gas	NN
9935	691	8	meter	meter	NN
9935	691	9	registers	register	VBZ
9935	691	10	72,500	72,500	CD
9935	691	11	cubic	cubic	JJ
9935	691	12	feet	foot	NNS
9935	691	13	on	on	IN
9935	691	14	March	March	NNP
9935	691	15	1	1	CD
9935	691	16	,	,	,
9935	691	17	and	and	CC
9935	691	18	that	that	IN
9935	691	19	on	on	IN
9935	691	20	April	April	NNP
9935	691	21	1	1	CD
9935	691	22	the	the	DT
9935	691	23	hand	hand	NN
9935	691	24	of	of	IN
9935	691	25	the	the	DT
9935	691	26	left	left	JJ
9935	691	27	dial	dial	NN
9935	691	28	is	be	VBZ
9935	691	29	between	between	IN
9935	691	30	7	7	CD
9935	691	31	and	and	CC
9935	691	32	8	8	CD
9935	691	33	,	,	,
9935	691	34	that	that	DT
9935	691	35	of	of	IN
9935	691	36	the	the	DT
9935	691	37	middle	middle	JJ
9935	691	38	dial	dial	NN
9935	691	39	is	be	VBZ
9935	691	40	between	between	IN
9935	691	41	5	5	CD
9935	691	42	and	and	CC
9935	691	43	6	6	CD
9935	691	44	,	,	,
9935	691	45	and	and	CC
9935	691	46	that	that	DT
9935	691	47	of	of	IN
9935	691	48	the	the	DT
9935	691	49	right	right	JJ
9935	691	50	dial	dial	NN
9935	691	51	is	be	VBZ
9935	691	52	at	at	IN
9935	691	53	5	5	CD
9935	691	54	.	.	.
9935	692	1	At	at	IN
9935	692	2	90	90	CD
9935	692	3	cents	cent	NNS
9935	692	4	a	a	DT
9935	692	5	1,000	1,000	CD
9935	692	6	cubic	cubic	JJ
9935	692	7	feet	foot	NNS
9935	692	8	,	,	,
9935	692	9	what	what	WP
9935	692	10	is	be	VBZ
9935	692	11	the	the	DT
9935	692	12	cost	cost	NN
9935	692	13	of	of	IN
9935	692	14	the	the	DT
9935	692	15	gas	gas	NN
9935	692	16	consumed	consume	VBN
9935	692	17	?	?	.
9935	693	1	(	(	-LRB-
9935	693	2	17	17	CD
9935	693	3	)	)	-RRB-
9935	693	4	(	(	-LRB-
9935	693	5	_	_	NNP
9935	693	6	a	a	DT
9935	693	7	_	_	NNP
9935	693	8	)	)	-RRB-
9935	693	9	How	how	WRB
9935	693	10	is	be	VBZ
9935	693	11	heat	heat	NN
9935	693	12	produced	produce	VBN
9935	693	13	in	in	IN
9935	693	14	a	a	DT
9935	693	15	stove	stove	NN
9935	693	16	?	?	.
9935	694	1	(	(	-LRB-
9935	694	2	_	_	NNP
9935	694	3	b	b	NNP
9935	694	4	_	_	NNP
9935	694	5	)	)	-RRB-
9935	694	6	What	what	WP
9935	694	7	is	be	VBZ
9935	694	8	the	the	DT
9935	694	9	purpose	purpose	NN
9935	694	10	of	of	IN
9935	694	11	the	the	DT
9935	694	12	dampers	damper	NNS
9935	694	13	of	of	IN
9935	694	14	a	a	DT
9935	694	15	stove	stove	NN
9935	694	16	?	?	.
9935	695	1	(	(	-LRB-
9935	695	2	18	18	CD
9935	695	3	)	)	-RRB-
9935	695	4	(	(	-LRB-
9935	695	5	_	_	NNP
9935	695	6	a	a	DT
9935	695	7	_	_	NNP
9935	695	8	)	)	-RRB-
9935	695	9	How	how	WRB
9935	695	10	should	should	MD
9935	695	11	the	the	DT
9935	695	12	dampers	damper	NNS
9935	695	13	of	of	IN
9935	695	14	a	a	DT
9935	695	15	coal	coal	NN
9935	695	16	range	range	NN
9935	695	17	be	be	VB
9935	695	18	adjusted	adjust	VBN
9935	695	19	so	so	IN
9935	695	20	as	as	IN
9935	695	21	to	to	TO
9935	695	22	heat	heat	VB
9935	695	23	the	the	DT
9935	695	24	oven	oven	NN
9935	695	25	for	for	IN
9935	695	26	baking	baking	NN
9935	695	27	?	?	.
9935	696	1	(	(	-LRB-
9935	696	2	_	_	NNP
9935	696	3	b	b	NNP
9935	696	4	_	_	NNP
9935	696	5	)	)	-RRB-
9935	696	6	How	how	WRB
9935	696	7	should	should	MD
9935	696	8	they	-PRON-	PRP
9935	696	9	be	be	VB
9935	696	10	adjusted	adjust	VBN
9935	696	11	for	for	IN
9935	696	12	cooking	cook	VBG
9935	696	13	on	on	IN
9935	696	14	top	top	NN
9935	696	15	of	of	IN
9935	696	16	the	the	DT
9935	696	17	stove	stove	NN
9935	696	18	?	?	.
9935	697	1	(	(	-LRB-
9935	697	2	19	19	CD
9935	697	3	)	)	-RRB-
9935	697	4	(	(	-LRB-
9935	697	5	_	_	NNP
9935	697	6	a	a	DT
9935	697	7	_	_	NNP
9935	697	8	)	)	-RRB-
9935	697	9	What	what	WP
9935	697	10	is	be	VBZ
9935	697	11	the	the	DT
9935	697	12	purpose	purpose	NN
9935	697	13	of	of	IN
9935	697	14	a	a	DT
9935	697	15	mixer	mixer	NN
9935	697	16	on	on	IN
9935	697	17	a	a	DT
9935	697	18	gas	gas	NN
9935	697	19	stove	stove	NN
9935	697	20	?	?	.
9935	698	1	(	(	-LRB-
9935	698	2	_	_	NNP
9935	698	3	b	b	NNP
9935	698	4	_	_	NNP
9935	698	5	)	)	-RRB-
9935	698	6	How	how	WRB
9935	698	7	may	may	MD
9935	698	8	a	a	DT
9935	698	9	gas	gas	NN
9935	698	10	stove	stove	NN
9935	698	11	be	be	VB
9935	698	12	kept	keep	VBN
9935	698	13	in	in	IN
9935	698	14	good	good	JJ
9935	698	15	condition	condition	NN
9935	698	16	?	?	.
9935	699	1	(	(	-LRB-
9935	699	2	20	20	CD
9935	699	3	)	)	-RRB-
9935	699	4	How	how	WRB
9935	699	5	may	may	MD
9935	699	6	the	the	DT
9935	699	7	burners	burner	NNS
9935	699	8	of	of	IN
9935	699	9	a	a	DT
9935	699	10	kerosene	kerosene	JJ
9935	699	11	stove	stove	NN
9935	699	12	be	be	VB
9935	699	13	kept	keep	VBN
9935	699	14	clean	clean	JJ
9935	699	15	?	?	.
9935	700	1	*	*	NFP
9935	700	2	*	*	NFP
9935	700	3	*	*	NFP
9935	700	4	*	*	NFP
9935	700	5	*	*	NFP
9935	700	6	ESSENTIALS	essential	NNS
9935	700	7	OF	of	IN
9935	700	8	COOKERY	cookery	NN
9935	700	9	(	(	-LRB-
9935	700	10	PART	PART	NNP
9935	700	11	2	2	CD
9935	700	12	)	)	-RRB-
9935	700	13	*	*	NFP
9935	700	14	*	*	NFP
9935	700	15	*	*	NFP
9935	700	16	*	*	NFP
9935	700	17	*	*	NFP
9935	700	18	PREPARATION	preparation	NN
9935	700	19	OF	of	IN
9935	700	20	FOOD--(Continued	FOOD--(Continued	NNP
9935	700	21	)	)	-RRB-
9935	700	22	UTENSILS	UTENSILS	NNP
9935	700	23	FOR	for	IN
9935	700	24	COOKING	cooking	NN
9935	700	25	IMPORTANCE	importance	NN
9935	700	26	OF	of	IN
9935	700	27	UTENSILS	UTENSILS	NNP
9935	700	28	1	1	CD
9935	700	29	.	.	.
9935	701	1	While	while	IN
9935	701	2	success	success	NN
9935	701	3	in	in	IN
9935	701	4	cooking	cooking	NN
9935	701	5	,	,	,
9935	701	6	as	as	IN
9935	701	7	has	have	VBZ
9935	701	8	been	be	VBN
9935	701	9	pointed	point	VBN
9935	701	10	out	out	RP
9935	701	11	,	,	,
9935	701	12	depends	depend	VBZ
9935	701	13	to	to	IN
9935	701	14	a	a	DT
9935	701	15	considerable	considerable	JJ
9935	701	16	extent	extent	NN
9935	701	17	on	on	IN
9935	701	18	the	the	DT
9935	701	19	selection	selection	NN
9935	701	20	of	of	IN
9935	701	21	materials	material	NNS
9935	701	22	and	and	CC
9935	701	23	the	the	DT
9935	701	24	proper	proper	JJ
9935	701	25	cooking	cooking	NN
9935	701	26	methods	method	NNS
9935	701	27	,	,	,
9935	701	28	as	as	RB
9935	701	29	well	well	RB
9935	701	30	as	as	IN
9935	701	31	on	on	IN
9935	701	32	an	an	DT
9935	701	33	understanding	understanding	NN
9935	701	34	of	of	IN
9935	701	35	the	the	DT
9935	701	36	stove	stove	NN
9935	701	37	and	and	CC
9935	701	38	fuel	fuel	NN
9935	701	39	employed	employ	VBN
9935	701	40	,	,	,
9935	701	41	the	the	DT
9935	701	42	importance	importance	NN
9935	701	43	of	of	IN
9935	701	44	the	the	DT
9935	701	45	utensils	utensil	NNS
9935	701	46	that	that	WDT
9935	701	47	are	be	VBP
9935	701	48	to	to	TO
9935	701	49	be	be	VB
9935	701	50	used	use	VBN
9935	701	51	must	must	MD
9935	701	52	not	not	RB
9935	701	53	be	be	VB
9935	701	54	overlooked	overlook	VBN
9935	701	55	.	.	.
9935	702	1	As	as	IN
9935	702	2	is	be	VBZ
9935	702	3	well	well	RB
9935	702	4	known	known	JJ
9935	702	5	,	,	,
9935	702	6	each	each	DT
9935	702	7	cooking	cooking	NN
9935	702	8	utensil	utensil	RB
9935	702	9	is	be	VBZ
9935	702	10	fitted	fit	VBN
9935	702	11	to	to	IN
9935	702	12	its	-PRON-	PRP$
9935	702	13	particular	particular	JJ
9935	702	14	use	use	NN
9935	702	15	;	;	:
9935	702	16	in	in	IN
9935	702	17	fact	fact	NN
9935	702	18	,	,	,
9935	702	19	the	the	DT
9935	702	20	wrong	wrong	JJ
9935	702	21	kind	kind	NN
9935	702	22	of	of	IN
9935	702	23	pan	pan	NN
9935	702	24	,	,	,
9935	702	25	dish	dish	NN
9935	702	26	,	,	,
9935	702	27	or	or	CC
9935	702	28	other	other	JJ
9935	702	29	utensil	utensil	JJ
9935	702	30	will	will	MD
9935	702	31	not	not	RB
9935	702	32	bring	bring	VB
9935	702	33	about	about	RP
9935	702	34	the	the	DT
9935	702	35	same	same	JJ
9935	702	36	result	result	NN
9935	702	37	as	as	IN
9935	702	38	the	the	DT
9935	702	39	right	right	JJ
9935	702	40	one	one	NN
9935	702	41	.	.	.
9935	703	1	This	this	DT
9935	703	2	does	do	VBZ
9935	703	3	not	not	RB
9935	703	4	mean	mean	VB
9935	703	5	,	,	,
9935	703	6	however	however	RB
9935	703	7	,	,	,
9935	703	8	that	that	IN
9935	703	9	the	the	DT
9935	703	10	housewife	housewife	NN
9935	703	11	must	must	MD
9935	703	12	possess	possess	VB
9935	703	13	a	a	DT
9935	703	14	large	large	JJ
9935	703	15	supply	supply	NN
9935	703	16	of	of	IN
9935	703	17	every	every	DT
9935	703	18	kind	kind	NN
9935	703	19	of	of	IN
9935	703	20	utensil	utensil	JJ
9935	703	21	,	,	,
9935	703	22	for	for	CC
9935	703	23	,	,	,
9935	703	24	really	really	RB
9935	703	25	,	,	,
9935	703	26	the	the	DT
9935	703	27	expert	expert	NN
9935	703	28	cook	cook	NN
9935	703	29	is	be	VBZ
9935	703	30	known	know	VBN
9935	703	31	by	by	IN
9935	703	32	the	the	DT
9935	703	33	small	small	JJ
9935	703	34	number	number	NN
9935	703	35	of	of	IN
9935	703	36	utensils	utensil	NNS
9935	703	37	she	-PRON-	PRP
9935	703	38	uses	use	VBZ
9935	703	39	.	.	.
9935	704	1	Of	of	RB
9935	704	2	course	course	RB
9935	704	3	,	,	,
9935	704	4	the	the	DT
9935	704	5	proper	proper	JJ
9935	704	6	handling	handling	NN
9935	704	7	of	of	IN
9935	704	8	utensils	utensil	NNS
9935	704	9	,	,	,
9935	704	10	as	as	RB
9935	704	11	well	well	RB
9935	704	12	as	as	IN
9935	704	13	the	the	DT
9935	704	14	right	right	JJ
9935	704	15	selection	selection	NN
9935	704	16	of	of	IN
9935	704	17	them	-PRON-	PRP
9935	704	18	,	,	,
9935	704	19	will	will	MD
9935	704	20	come	come	VB
9935	704	21	with	with	IN
9935	704	22	experience	experience	NN
9935	704	23	,	,	,
9935	704	24	but	but	CC
9935	704	25	before	before	IN
9935	704	26	she	-PRON-	PRP
9935	704	27	starts	start	VBZ
9935	704	28	to	to	TO
9935	704	29	cook	cook	VB
9935	704	30	the	the	DT
9935	704	31	beginner	beginner	NN
9935	704	32	should	should	MD
9935	704	33	endeavor	endeavor	VB
9935	704	34	to	to	TO
9935	704	35	plan	plan	VB
9935	704	36	definitely	definitely	RB
9935	704	37	what	what	WP
9935	704	38	must	must	MD
9935	704	39	be	be	VB
9935	704	40	provided	provide	VBN
9935	704	41	.	.	.
9935	705	1	She	-PRON-	PRP
9935	705	2	should	should	MD
9935	705	3	likewise	likewise	RB
9935	705	4	remember	remember	VB
9935	705	5	that	that	IN
9935	705	6	the	the	DT
9935	705	7	use	use	NN
9935	705	8	of	of	IN
9935	705	9	an	an	DT
9935	705	10	unnecessary	unnecessary	JJ
9935	705	11	number	number	NN
9935	705	12	of	of	IN
9935	705	13	utensils	utensil	NNS
9935	705	14	not	not	RB
9935	705	15	only	only	RB
9935	705	16	will	will	MD
9935	705	17	increase	increase	VB
9935	705	18	the	the	DT
9935	705	19	labor	labor	NN
9935	705	20	involved	involve	VBN
9935	705	21	in	in	IN
9935	705	22	preparing	prepare	VBG
9935	705	23	a	a	DT
9935	705	24	dish	dish	NN
9935	705	25	,	,	,
9935	705	26	but	but	CC
9935	705	27	will	will	MD
9935	705	28	affect	affect	VB
9935	705	29	considerably	considerably	RB
9935	705	30	the	the	DT
9935	705	31	amount	amount	NN
9935	705	32	of	of	IN
9935	705	33	work	work	NN
9935	705	34	required	require	VBN
9935	705	35	to	to	TO
9935	705	36	clear	clear	VB
9935	705	37	them	-PRON-	PRP
9935	705	38	away	away	RB
9935	705	39	and	and	CC
9935	705	40	wash	wash	VB
9935	705	41	them	-PRON-	PRP
9935	705	42	after	after	IN
9935	705	43	the	the	DT
9935	705	44	cooking	cooking	NN
9935	705	45	is	be	VBZ
9935	705	46	done	do	VBN
9935	705	47	.	.	.
9935	706	1	2	2	LS
9935	706	2	.	.	.
9935	707	1	The	the	DT
9935	707	2	materials	material	NNS
9935	707	3	of	of	IN
9935	707	4	which	which	WDT
9935	707	5	cooking	cooking	NN
9935	707	6	utensils	utensil	NNS
9935	707	7	are	be	VBP
9935	707	8	made	make	VBN
9935	707	9	,	,	,
9935	707	10	as	as	RB
9935	707	11	well	well	RB
9935	707	12	as	as	IN
9935	707	13	their	-PRON-	PRP$
9935	707	14	shape	shape	NN
9935	707	15	and	and	CC
9935	707	16	size	size	NN
9935	707	17	,	,	,
9935	707	18	have	have	VBP
9935	707	19	also	also	RB
9935	707	20	a	a	DT
9935	707	21	great	great	JJ
9935	707	22	bearing	bearing	NN
9935	707	23	on	on	IN
9935	707	24	the	the	DT
9935	707	25	success	success	NN
9935	707	26	with	with	IN
9935	707	27	which	which	WDT
9935	707	28	cooking	cooking	NN
9935	707	29	may	may	MD
9935	707	30	be	be	VB
9935	707	31	done	do	VBN
9935	707	32	.	.	.
9935	708	1	As	as	IN
9935	708	2	no	no	DT
9935	708	3	one	one	CD
9935	708	4	material	material	NN
9935	708	5	is	be	VBZ
9935	708	6	suitable	suitable	JJ
9935	708	7	for	for	IN
9935	708	8	all	all	DT
9935	708	9	utensils	utensil	NNS
9935	708	10	,	,	,
9935	708	11	they	-PRON-	PRP
9935	708	12	are	be	VBP
9935	708	13	made	make	VBN
9935	708	14	of	of	IN
9935	708	15	various	various	JJ
9935	708	16	materials	material	NNS
9935	708	17	,	,	,
9935	708	18	such	such	JJ
9935	708	19	as	as	IN
9935	708	20	wood	wood	NN
9935	708	21	,	,	,
9935	708	22	tin	tin	NN
9935	708	23	,	,	,
9935	708	24	glass	glass	NN
9935	708	25	,	,	,
9935	708	26	enamel	enamel	NNP
9935	708	27	,	,	,
9935	708	28	aluminum	aluminum	NN
9935	708	29	,	,	,
9935	708	30	sheet	sheet	NN
9935	708	31	iron	iron	NN
9935	708	32	,	,	,
9935	708	33	and	and	CC
9935	708	34	earthenware	earthenware	VB
9935	708	35	.	.	.
9935	709	1	In	in	IN
9935	709	2	the	the	DT
9935	709	3	purchase	purchase	NN
9935	709	4	of	of	IN
9935	709	5	a	a	DT
9935	709	6	utensil	utensil	JJ
9935	709	7	,	,	,
9935	709	8	therefore	therefore	RB
9935	709	9	,	,	,
9935	709	10	it	-PRON-	PRP
9935	709	11	is	be	VBZ
9935	709	12	well	well	JJ
9935	709	13	to	to	TO
9935	709	14	have	have	VB
9935	709	15	in	in	IN
9935	709	16	mind	mind	NN
9935	709	17	the	the	DT
9935	709	18	use	use	NN
9935	709	19	to	to	TO
9935	709	20	which	which	WDT
9935	709	21	the	the	DT
9935	709	22	utensil	utensil	NN
9935	709	23	will	will	MD
9935	709	24	be	be	VB
9935	709	25	put	put	VBN
9935	709	26	,	,	,
9935	709	27	and	and	CC
9935	709	28	then	then	RB
9935	709	29	to	to	TO
9935	709	30	select	select	VB
9935	709	31	one	one	NN
9935	709	32	that	that	WDT
9935	709	33	is	be	VBZ
9935	709	34	made	make	VBN
9935	709	35	of	of	IN
9935	709	36	durable	durable	JJ
9935	709	37	material	material	NN
9935	709	38	,	,	,
9935	709	39	that	that	WDT
9935	709	40	can	can	MD
9935	709	41	be	be	VB
9935	709	42	easily	easily	RB
9935	709	43	cleaned	clean	VBN
9935	709	44	,	,	,
9935	709	45	and	and	CC
9935	709	46	that	that	DT
9935	709	47	will	will	MD
9935	709	48	not	not	RB
9935	709	49	affect	affect	VB
9935	709	50	the	the	DT
9935	709	51	food	food	NN
9935	709	52	that	that	WDT
9935	709	53	is	be	VBZ
9935	709	54	cooked	cook	VBN
9935	709	55	in	in	IN
9935	709	56	it	-PRON-	PRP
9935	709	57	.	.	.
9935	710	1	Likewise	likewise	RB
9935	710	2	,	,	,
9935	710	3	the	the	DT
9935	710	4	shape	shape	NN
9935	710	5	of	of	IN
9935	710	6	the	the	DT
9935	710	7	utensil	utensil	JJ
9935	710	8	should	should	MD
9935	710	9	receive	receive	VB
9935	710	10	consideration	consideration	NN
9935	710	11	,	,	,
9935	710	12	for	for	IN
9935	710	13	much	much	JJ
9935	710	14	depends	depend	VBZ
9935	710	15	on	on	IN
9935	710	16	it	-PRON-	PRP
9935	710	17	.	.	.
9935	711	1	To	to	TO
9935	711	2	be	be	VB
9935	711	3	satisfactory	satisfactory	JJ
9935	711	4	,	,	,
9935	711	5	a	a	DT
9935	711	6	utensil	utensil	NN
9935	711	7	should	should	MD
9935	711	8	be	be	VB
9935	711	9	without	without	IN
9935	711	10	seams	seam	NNS
9935	711	11	or	or	CC
9935	711	12	curved	curve	VBN
9935	711	13	edges	edge	NNS
9935	711	14	,	,	,
9935	711	15	because	because	IN
9935	711	16	it	-PRON-	PRP
9935	711	17	is	be	VBZ
9935	711	18	difficult	difficult	JJ
9935	711	19	to	to	TO
9935	711	20	remove	remove	VB
9935	711	21	particles	particle	NNS
9935	711	22	of	of	IN
9935	711	23	food	food	NN
9935	711	24	that	that	WDT
9935	711	25	collect	collect	VBP
9935	711	26	in	in	IN
9935	711	27	such	such	JJ
9935	711	28	places	place	NNS
9935	711	29	.	.	.
9935	712	1	A	a	DT
9935	712	2	vessel	vessel	NN
9935	712	3	that	that	WDT
9935	712	4	is	be	VBZ
9935	712	5	hard	hard	JJ
9935	712	6	to	to	TO
9935	712	7	wash	wash	VB
9935	712	8	should	should	MD
9935	712	9	be	be	VB
9935	712	10	avoided	avoid	VBN
9935	712	11	,	,	,
9935	712	12	and	and	CC
9935	712	13	one	one	NN
9935	712	14	that	that	WDT
9935	712	15	will	will	MD
9935	712	16	tip	tip	VB
9935	712	17	easily	easily	RB
9935	712	18	is	be	VBZ
9935	712	19	not	not	RB
9935	712	20	desirable	desirable	JJ
9935	712	21	,	,	,
9935	712	22	either	either	RB
9935	712	23	.	.	.
9935	713	1	The	the	DT
9935	713	2	size	size	NN
9935	713	3	of	of	IN
9935	713	4	utensils	utensil	NNS
9935	713	5	must	must	MD
9935	713	6	be	be	VB
9935	713	7	determined	determine	VBN
9935	713	8	by	by	IN
9935	713	9	the	the	DT
9935	713	10	number	number	NN
9935	713	11	of	of	IN
9935	713	12	persons	person	NNS
9935	713	13	for	for	IN
9935	713	14	whom	whom	WP
9935	713	15	food	food	NN
9935	713	16	is	be	VBZ
9935	713	17	to	to	TO
9935	713	18	be	be	VB
9935	713	19	cooked	cook	VBN
9935	713	20	,	,	,
9935	713	21	for	for	IN
9935	713	22	the	the	DT
9935	713	23	amount	amount	NN
9935	713	24	of	of	IN
9935	713	25	food	food	NN
9935	713	26	to	to	TO
9935	713	27	be	be	VB
9935	713	28	prepared	prepare	VBN
9935	713	29	indicates	indicate	VBZ
9935	713	30	whether	whether	IN
9935	713	31	a	a	DT
9935	713	32	large	large	JJ
9935	713	33	or	or	CC
9935	713	34	a	a	DT
9935	713	35	small	small	JJ
9935	713	36	utensil	utensil	NN
9935	713	37	should	should	MD
9935	713	38	be	be	VB
9935	713	39	selected	select	VBN
9935	713	40	.	.	.
9935	714	1	On	on	IN
9935	714	2	the	the	DT
9935	714	3	other	other	JJ
9935	714	4	hand	hand	NN
9935	714	5	,	,	,
9935	714	6	the	the	DT
9935	714	7	length	length	NN
9935	714	8	of	of	IN
9935	714	9	time	time	NN
9935	714	10	required	require	VBN
9935	714	11	for	for	IN
9935	714	12	foods	food	NNS
9935	714	13	to	to	TO
9935	714	14	cook	cook	VB
9935	714	15	depends	depend	VBZ
9935	714	16	to	to	IN
9935	714	17	a	a	DT
9935	714	18	large	large	JJ
9935	714	19	extent	extent	NN
9935	714	20	on	on	IN
9935	714	21	the	the	DT
9935	714	22	size	size	NN
9935	714	23	and	and	CC
9935	714	24	shape	shape	NN
9935	714	25	of	of	IN
9935	714	26	the	the	DT
9935	714	27	utensil	utensil	JJ
9935	714	28	.	.	.
9935	715	1	When	when	WRB
9935	715	2	food	food	NN
9935	715	3	is	be	VBZ
9935	715	4	to	to	TO
9935	715	5	be	be	VB
9935	715	6	cooked	cook	VBN
9935	715	7	a	a	DT
9935	715	8	long	long	JJ
9935	715	9	time	time	NN
9935	715	10	,	,	,
9935	715	11	a	a	DT
9935	715	12	deep	deep	JJ
9935	715	13	vessel	vessel	NN
9935	715	14	with	with	IN
9935	715	15	a	a	DT
9935	715	16	comparatively	comparatively	RB
9935	715	17	small	small	JJ
9935	715	18	surface	surface	NN
9935	715	19	exposed	expose	VBN
9935	715	20	for	for	IN
9935	715	21	evaporation	evaporation	NN
9935	715	22	should	should	MD
9935	715	23	be	be	VB
9935	715	24	chosen	choose	VBN
9935	715	25	;	;	:
9935	715	26	but	but	CC
9935	715	27	for	for	IN
9935	715	28	quick	quick	JJ
9935	715	29	cooking	cooking	NN
9935	715	30	,	,	,
9935	715	31	use	use	NN
9935	715	32	should	should	MD
9935	715	33	be	be	VB
9935	715	34	made	make	VBN
9935	715	35	of	of	IN
9935	715	36	a	a	DT
9935	715	37	shallow	shallow	NN
9935	715	38	utensil	utensil	JJ
9935	715	39	that	that	WDT
9935	715	40	will	will	MD
9935	715	41	allow	allow	VB
9935	715	42	a	a	DT
9935	715	43	great	great	JJ
9935	715	44	deal	deal	NN
9935	715	45	of	of	IN
9935	715	46	surface	surface	NN
9935	715	47	to	to	TO
9935	715	48	be	be	VB
9935	715	49	exposed	expose	VBN
9935	715	50	,	,	,
9935	715	51	as	as	IN
9935	715	52	the	the	DT
9935	715	53	evaporation	evaporation	NN
9935	715	54	will	will	MD
9935	715	55	be	be	VB
9935	715	56	accomplished	accomplish	VBN
9935	715	57	more	more	RBR
9935	715	58	rapidly	rapidly	RB
9935	715	59	.	.	.
9935	716	1	In	in	IN
9935	716	2	furnishing	furnish	VBG
9935	716	3	a	a	DT
9935	716	4	kitchen	kitchen	NN
9935	716	5	,	,	,
9935	716	6	it	-PRON-	PRP
9935	716	7	is	be	VBZ
9935	716	8	well	well	JJ
9935	716	9	to	to	TO
9935	716	10	begin	begin	VB
9935	716	11	with	with	IN
9935	716	12	a	a	DT
9935	716	13	few	few	JJ
9935	716	14	essential	essential	JJ
9935	716	15	utensils	utensil	NNS
9935	716	16	of	of	IN
9935	716	17	the	the	DT
9935	716	18	best	good	JJS
9935	716	19	quality	quality	NN
9935	716	20	that	that	WDT
9935	716	21	can	can	MD
9935	716	22	be	be	VB
9935	716	23	obtained	obtain	VBN
9935	716	24	,	,	,
9935	716	25	and	and	CC
9935	716	26	then	then	RB
9935	716	27	,	,	,
9935	716	28	as	as	IN
9935	716	29	needed	need	VBN
9935	716	30	,	,	,
9935	716	31	to	to	TO
9935	716	32	add	add	VB
9935	716	33	other	other	JJ
9935	716	34	well	well	RB
9935	716	35	-	-	HYPH
9935	716	36	selected	select	VBN
9935	716	37	utensils	utensil	NNS
9935	716	38	to	to	IN
9935	716	39	the	the	DT
9935	716	40	equipment	equipment	NN
9935	716	41	.	.	.
9935	717	1	MATERIALS	material	NNS
9935	717	2	USED	use	VBN
9935	717	3	FOR	for	IN
9935	717	4	UTENSILS	UTENSILS	NNP
9935	717	5	3	3	CD
9935	717	6	.	.	.
9935	718	1	ALUMINUM.--Because	aluminum.--because	NN
9935	718	2	of	of	IN
9935	718	3	the	the	DT
9935	718	4	properties	property	NNS
9935	718	5	of	of	IN
9935	718	6	aluminum	aluminum	NN
9935	718	7	,	,	,
9935	718	8	this	this	DT
9935	718	9	metal	metal	NN
9935	718	10	is	be	VBZ
9935	718	11	used	use	VBN
9935	718	12	extensively	extensively	RB
9935	718	13	for	for	IN
9935	718	14	cooking	cooking	NN
9935	718	15	utensils	utensil	NNS
9935	718	16	.	.	.
9935	719	1	It	-PRON-	PRP
9935	719	2	is	be	VBZ
9935	719	3	more	more	RBR
9935	719	4	costly	costly	JJ
9935	719	5	than	than	IN
9935	719	6	most	most	JJS
9935	719	7	of	of	IN
9935	719	8	the	the	DT
9935	719	9	materials	material	NNS
9935	719	10	employed	employ	VBN
9935	719	11	for	for	IN
9935	719	12	this	this	DT
9935	719	13	purpose	purpose	NN
9935	719	14	,	,	,
9935	719	15	but	but	CC
9935	719	16	while	while	IN
9935	719	17	the	the	DT
9935	719	18	first	first	JJ
9935	719	19	cost	cost	NN
9935	719	20	of	of	IN
9935	719	21	aluminum	aluminum	NN
9935	719	22	pans	pan	NNS
9935	719	23	and	and	CC
9935	719	24	kettles	kettle	NNS
9935	719	25	may	may	MD
9935	719	26	seem	seem	VB
9935	719	27	large	large	JJ
9935	719	28	,	,	,
9935	719	29	the	the	DT
9935	719	30	extra	extra	JJ
9935	719	31	expense	expense	NN
9935	719	32	is	be	VBZ
9935	719	33	justified	justify	VBN
9935	719	34	by	by	IN
9935	719	35	the	the	DT
9935	719	36	durability	durability	NN
9935	719	37	of	of	IN
9935	719	38	the	the	DT
9935	719	39	utensils	utensil	NNS
9935	719	40	.	.	.
9935	720	1	They	-PRON-	PRP
9935	720	2	last	last	VBP
9935	720	3	much	much	RB
9935	720	4	longer	long	JJR
9935	720	5	than	than	IN
9935	720	6	utensils	utensil	NNS
9935	720	7	made	make	VBN
9935	720	8	of	of	IN
9935	720	9	many	many	JJ
9935	720	10	other	other	JJ
9935	720	11	materials	material	NNS
9935	720	12	,	,	,
9935	720	13	for	for	IN
9935	720	14	when	when	WRB
9935	720	15	aluminum	aluminum	NN
9935	720	16	is	be	VBZ
9935	720	17	hammered	hammer	VBN
9935	720	18	and	and	CC
9935	720	19	rolled	roll	VBN
9935	720	20	it	-PRON-	PRP
9935	720	21	becomes	become	VBZ
9935	720	22	extremely	extremely	RB
9935	720	23	hard	hard	JJ
9935	720	24	.	.	.
9935	721	1	Some	some	DT
9935	721	2	aluminum	aluminum	NN
9935	721	3	utensils	utensil	NNS
9935	721	4	are	be	VBP
9935	721	5	very	very	RB
9935	721	6	thin	thin	JJ
9935	721	7	,	,	,
9935	721	8	and	and	CC
9935	721	9	since	since	IN
9935	721	10	they	-PRON-	PRP
9935	721	11	melt	melt	VBP
9935	721	12	and	and	CC
9935	721	13	dent	dent	NN
9935	721	14	very	very	RB
9935	721	15	easily	easily	RB
9935	721	16	they	-PRON-	PRP
9935	721	17	are	be	VBP
9935	721	18	suitable	suitable	JJ
9935	721	19	for	for	IN
9935	721	20	only	only	RB
9935	721	21	light	light	JJ
9935	721	22	,	,	,
9935	721	23	careful	careful	JJ
9935	721	24	handling	handling	NN
9935	721	25	.	.	.
9935	722	1	Although	although	IN
9935	722	2	heavier	heavy	JJR
9935	722	3	aluminum	aluminum	NN
9935	722	4	utensils	utensil	NNS
9935	722	5	are	be	VBP
9935	722	6	more	more	RBR
9935	722	7	expensive	expensive	JJ
9935	722	8	than	than	IN
9935	722	9	the	the	DT
9935	722	10	lighter	light	JJR
9935	722	11	ones	one	NNS
9935	722	12	on	on	IN
9935	722	13	account	account	NN
9935	722	14	of	of	IN
9935	722	15	the	the	DT
9935	722	16	metal	metal	NN
9935	722	17	required	require	VBN
9935	722	18	and	and	CC
9935	722	19	the	the	DT
9935	722	20	manufacturing	manufacturing	NN
9935	722	21	process	process	NN
9935	722	22	involved	involve	VBN
9935	722	23	,	,	,
9935	722	24	they	-PRON-	PRP
9935	722	25	are	be	VBP
9935	722	26	harder	hard	JJR
9935	722	27	and	and	CC
9935	722	28	more	more	RBR
9935	722	29	durable	durable	JJ
9935	722	30	.	.	.
9935	723	1	Cast	Cast	VBN
9935	723	2	aluminum	aluminum	NN
9935	723	3	is	be	VBZ
9935	723	4	used	use	VBN
9935	723	5	for	for	IN
9935	723	6	large	large	JJ
9935	723	7	vessels	vessel	NNS
9935	723	8	,	,	,
9935	723	9	such	such	JJ
9935	723	10	as	as	IN
9935	723	11	those	those	DT
9935	723	12	required	require	VBN
9935	723	13	in	in	IN
9935	723	14	institutions	institution	NNS
9935	723	15	where	where	WRB
9935	723	16	large	large	JJ
9935	723	17	quantities	quantity	NNS
9935	723	18	of	of	IN
9935	723	19	food	food	NN
9935	723	20	are	be	VBP
9935	723	21	cooked	cook	VBN
9935	723	22	and	and	CC
9935	723	23	where	where	WRB
9935	723	24	pots	pot	NNS
9935	723	25	and	and	CC
9935	723	26	kettles	kettle	NNS
9935	723	27	are	be	VBP
9935	723	28	subjected	subject	VBN
9935	723	29	to	to	IN
9935	723	30	extremely	extremely	RB
9935	723	31	hard	hard	JJ
9935	723	32	wear	wear	NN
9935	723	33	,	,	,
9935	723	34	but	but	CC
9935	723	35	this	this	DT
9935	723	36	is	be	VBZ
9935	723	37	the	the	DT
9935	723	38	most	most	RBS
9935	723	39	expensive	expensive	JJ
9935	723	40	kind	kind	NN
9935	723	41	,	,	,
9935	723	42	for	for	IN
9935	723	43	in	in	IN
9935	723	44	order	order	NN
9935	723	45	to	to	TO
9935	723	46	make	make	VB
9935	723	47	the	the	DT
9935	723	48	aluminum	aluminum	NN
9935	723	49	hard	hard	RB
9935	723	50	enough	enough	RB
9935	723	51	for	for	IN
9935	723	52	casting	cast	VBG
9935	723	53	some	some	DT
9935	723	54	harder	hard	JJR
9935	723	55	metal	metal	NN
9935	723	56	must	must	MD
9935	723	57	be	be	VB
9935	723	58	mixed	mix	VBN
9935	723	59	with	with	IN
9935	723	60	it	-PRON-	PRP
9935	723	61	.	.	.
9935	724	1	One	one	CD
9935	724	2	of	of	IN
9935	724	3	the	the	DT
9935	724	4	disadvantages	disadvantage	NNS
9935	724	5	of	of	IN
9935	724	6	aluminum	aluminum	NN
9935	724	7	is	be	VBZ
9935	724	8	that	that	IN
9935	724	9	it	-PRON-	PRP
9935	724	10	is	be	VBZ
9935	724	11	not	not	RB
9935	724	12	always	always	RB
9935	724	13	easy	easy	JJ
9935	724	14	to	to	TO
9935	724	15	clean	clean	VB
9935	724	16	,	,	,
9935	724	17	but	but	CC
9935	724	18	this	this	DT
9935	724	19	is	be	VBZ
9935	724	20	overbalanced	overbalance	VBN
9935	724	21	by	by	IN
9935	724	22	the	the	DT
9935	724	23	fact	fact	NN
9935	724	24	that	that	IN
9935	724	25	foods	food	NNS
9935	724	26	do	do	VBP
9935	724	27	not	not	RB
9935	724	28	burn	burn	VB
9935	724	29	so	so	RB
9935	724	30	readily	readily	RB
9935	724	31	in	in	IN
9935	724	32	aluminum	aluminum	NN
9935	724	33	utensils	utensil	NNS
9935	724	34	as	as	IN
9935	724	35	in	in	IN
9935	724	36	other	other	JJ
9935	724	37	kinds	kind	NNS
9935	724	38	,	,	,
9935	724	39	since	since	IN
9935	724	40	the	the	DT
9935	724	41	heat	heat	NN
9935	724	42	is	be	VBZ
9935	724	43	evenly	evenly	RB
9935	724	44	distributed	distribute	VBN
9935	724	45	by	by	IN
9935	724	46	this	this	DT
9935	724	47	metal	metal	NN
9935	724	48	.	.	.
9935	725	1	4	4	LS
9935	725	2	.	.	.
9935	726	1	ENAMEL.--Good	ENAMEL.--Good	NNP
9935	726	2	enamel	enamel	NNP
9935	726	3	cooking	cooking	NN
9935	726	4	utensils	utensil	NNS
9935	726	5	are	be	VBP
9935	726	6	desirable	desirable	JJ
9935	726	7	for	for	IN
9935	726	8	some	some	DT
9935	726	9	purposes	purpose	NNS
9935	726	10	and	and	CC
9935	726	11	are	be	VBP
9935	726	12	only	only	RB
9935	726	13	moderately	moderately	RB
9935	726	14	expensive	expensive	JJ
9935	726	15	.	.	.
9935	727	1	Utensils	utensil	NNS
9935	727	2	made	make	VBN
9935	727	3	of	of	IN
9935	727	4	enamel	enamel	NNP
9935	727	5	are	be	VBP
9935	727	6	not	not	RB
9935	727	7	so	so	RB
9935	727	8	durable	durable	JJ
9935	727	9	as	as	IN
9935	727	10	those	those	DT
9935	727	11	made	make	VBN
9935	727	12	of	of	IN
9935	727	13	metal	metal	NN
9935	727	14	,	,	,
9935	727	15	because	because	IN
9935	727	16	excessive	excessive	JJ
9935	727	17	heat	heat	NN
9935	727	18	or	or	CC
9935	727	19	a	a	DT
9935	727	20	sharp	sharp	JJ
9935	727	21	blow	blow	NN
9935	727	22	will	will	MD
9935	727	23	cause	cause	VB
9935	727	24	the	the	DT
9935	727	25	enamel	enamel	NNP
9935	727	26	to	to	IN
9935	727	27	chip	chip	NN
9935	727	28	.	.	.
9935	728	1	Enamel	Enamel	NNP
9935	728	2	utensils	utensil	NNS
9935	728	3	come	come	VBP
9935	728	4	in	in	IN
9935	728	5	various	various	JJ
9935	728	6	colors	color	NNS
9935	728	7	,	,	,
9935	728	8	and	and	CC
9935	728	9	all	all	DT
9935	728	10	can	can	MD
9935	728	11	be	be	VB
9935	728	12	kept	keep	VBN
9935	728	13	clean	clean	JJ
9935	728	14	easily	easily	RB
9935	728	15	,	,	,
9935	728	16	but	but	CC
9935	728	17	the	the	DT
9935	728	18	gray	gray	JJ
9935	728	19	enamel	enamel	NNP
9935	728	20	is	be	VBZ
9935	728	21	considered	consider	VBN
9935	728	22	to	to	TO
9935	728	23	be	be	VB
9935	728	24	the	the	DT
9935	728	25	best	good	JJS
9935	728	26	for	for	IN
9935	728	27	wear	wear	NN
9935	728	28	.	.	.
9935	729	1	5	5	CD
9935	729	2	.	.	.
9935	730	1	IRON	IRON	NNP
9935	730	2	AND	and	CC
9935	730	3	STEEL.--Utensils	STEEL.--Utensils	NNP
9935	730	4	made	make	VBN
9935	730	5	of	of	IN
9935	730	6	iron	iron	NN
9935	730	7	and	and	CC
9935	730	8	steel	steel	NN
9935	730	9	are	be	VBP
9935	730	10	usually	usually	RB
9935	730	11	inexpensive	inexpensive	JJ
9935	730	12	,	,	,
9935	730	13	but	but	CC
9935	730	14	some	some	DT
9935	730	15	,	,	,
9935	730	16	especially	especially	RB
9935	730	17	those	those	DT
9935	730	18	of	of	IN
9935	730	19	iron	iron	NN
9935	730	20	,	,	,
9935	730	21	are	be	VBP
9935	730	22	heavy	heavy	JJ
9935	730	23	.	.	.
9935	731	1	These	these	DT
9935	731	2	metals	metal	NNS
9935	731	3	are	be	VBP
9935	731	4	used	use	VBN
9935	731	5	principally	principally	RB
9935	731	6	for	for	IN
9935	731	7	such	such	JJ
9935	731	8	utensils	utensil	NNS
9935	731	9	as	as	IN
9935	731	10	frying	fry	VBG
9935	731	11	pans	pan	NNS
9935	731	12	,	,	,
9935	731	13	or	or	CC
9935	731	14	skillets	skillet	NNS
9935	731	15	,	,	,
9935	731	16	griddles	griddle	NNS
9935	731	17	,	,	,
9935	731	18	waffle	waffle	NN
9935	731	19	irons	iron	NNS
9935	731	20	,	,	,
9935	731	21	and	and	CC
9935	731	22	kettles	kettle	NNS
9935	731	23	for	for	IN
9935	731	24	deep	deep	JJ
9935	731	25	-	-	HYPH
9935	731	26	fat	fat	NN
9935	731	27	frying	frying	NN
9935	731	28	.	.	.
9935	732	1	Sheet	sheet	NN
9935	732	2	iron	iron	NN
9935	732	3	makes	make	VBZ
9935	732	4	excellent	excellent	JJ
9935	732	5	shallow	shallow	JJ
9935	732	6	pans	pan	NNS
9935	732	7	for	for	IN
9935	732	8	baking	bake	VBG
9935	732	9	cookies	cookie	NNS
9935	732	10	and	and	CC
9935	732	11	other	other	JJ
9935	732	12	cakes	cake	NNS
9935	732	13	,	,	,
9935	732	14	very	very	RB
9935	732	15	satisfactory	satisfactory	JJ
9935	732	16	bread	bread	NN
9935	732	17	pans	pan	NNS
9935	732	18	,	,	,
9935	732	19	and	and	CC
9935	732	20	the	the	DT
9935	732	21	best	good	JJS
9935	732	22	kind	kind	NN
9935	732	23	of	of	IN
9935	732	24	pans	pan	NNS
9935	732	25	for	for	IN
9935	732	26	omelet	omelet	NN
9935	732	27	and	and	CC
9935	732	28	other	other	JJ
9935	732	29	frying	frying	NN
9935	732	30	.	.	.
9935	733	1	6	6	CD
9935	733	2	.	.	.
9935	734	1	EARTHENWARE.--A	earthenware.--a	LS
9935	734	2	certain	certain	JJ
9935	734	3	number	number	NN
9935	734	4	of	of	IN
9935	734	5	fairly	fairly	RB
9935	734	6	durable	durable	JJ
9935	734	7	earthenware	earthenware	NN
9935	734	8	utensils	utensil	NNS
9935	734	9	are	be	VBP
9935	734	10	necessary	necessary	JJ
9935	734	11	in	in	IN
9935	734	12	a	a	DT
9935	734	13	kitchen	kitchen	NN
9935	734	14	equipment	equipment	NN
9935	734	15	.	.	.
9935	735	1	Mixing	mix	VBG
9935	735	2	bowls	bowl	NNS
9935	735	3	are	be	VBP
9935	735	4	usually	usually	RB
9935	735	5	made	make	VBN
9935	735	6	of	of	IN
9935	735	7	earthenware	earthenware	NN
9935	735	8	,	,	,
9935	735	9	as	as	IN
9935	735	10	are	be	VBP
9935	735	11	also	also	RB
9935	735	12	casseroles	casserole	NNS
9935	735	13	,	,	,
9935	735	14	which	which	WDT
9935	735	15	are	be	VBP
9935	735	16	covered	cover	VBN
9935	735	17	dishes	dish	NNS
9935	735	18	used	use	VBN
9935	735	19	for	for	IN
9935	735	20	the	the	DT
9935	735	21	baking	baking	NN
9935	735	22	of	of	IN
9935	735	23	foods	food	NNS
9935	735	24	that	that	WDT
9935	735	25	require	require	VBP
9935	735	26	long	long	JJ
9935	735	27	cooking	cooking	NN
9935	735	28	,	,	,
9935	735	29	and	and	CC
9935	735	30	other	other	JJ
9935	735	31	baking	baking	NN
9935	735	32	utensils	utensil	NNS
9935	735	33	.	.	.
9935	736	1	Meat	meat	NN
9935	736	2	,	,	,
9935	736	3	fowl	fowl	NN
9935	736	4	,	,	,
9935	736	5	and	and	CC
9935	736	6	some	some	DT
9935	736	7	vegetables	vegetable	NNS
9935	736	8	,	,	,
9935	736	9	such	such	JJ
9935	736	10	as	as	IN
9935	736	11	dried	dry	VBN
9935	736	12	beans	bean	NNS
9935	736	13	,	,	,
9935	736	14	are	be	VBP
9935	736	15	delicious	delicious	JJ
9935	736	16	when	when	WRB
9935	736	17	prepared	prepare	VBN
9935	736	18	in	in	IN
9935	736	19	a	a	DT
9935	736	20	casserole	casserole	NN
9935	736	21	,	,	,
9935	736	22	as	as	IN
9935	736	23	very	very	RB
9935	736	24	little	little	JJ
9935	736	25	flavor	flavor	NN
9935	736	26	or	or	CC
9935	736	27	food	food	NN
9935	736	28	is	be	VBZ
9935	736	29	lost	lose	VBN
9935	736	30	in	in	IN
9935	736	31	such	such	PDT
9935	736	32	a	a	DT
9935	736	33	dish	dish	NN
9935	736	34	.	.	.
9935	737	1	7	7	LS
9935	737	2	.	.	.
9935	738	1	TIN.--The	tin.--the	LS
9935	738	2	cheapest	cheap	JJS
9935	738	3	metal	metal	NN
9935	738	4	from	from	IN
9935	738	5	which	which	WDT
9935	738	6	cooking	cooking	NN
9935	738	7	utensils	utensil	NNS
9935	738	8	are	be	VBP
9935	738	9	made	make	VBN
9935	738	10	is	be	VBZ
9935	738	11	tin	tin	JJ
9935	738	12	,	,	,
9935	738	13	but	but	CC
9935	738	14	it	-PRON-	PRP
9935	738	15	is	be	VBZ
9935	738	16	not	not	RB
9935	738	17	generally	generally	RB
9935	738	18	used	use	VBN
9935	738	19	for	for	IN
9935	738	20	utensils	utensil	NNS
9935	738	21	in	in	IN
9935	738	22	which	which	WDT
9935	738	23	food	food	NN
9935	738	24	is	be	VBZ
9935	738	25	to	to	TO
9935	738	26	be	be	VB
9935	738	27	cooked	cook	VBN
9935	738	28	,	,	,
9935	738	29	because	because	IN
9935	738	30	it	-PRON-	PRP
9935	738	31	melts	melt	VBZ
9935	738	32	at	at	IN
9935	738	33	too	too	RB
9935	738	34	low	low	JJ
9935	738	35	a	a	DT
9935	738	36	temperature	temperature	NN
9935	738	37	.	.	.
9935	739	1	Tin	Tin	NNP
9935	739	2	is	be	VBZ
9935	739	3	used	use	VBN
9935	739	4	,	,	,
9935	739	5	however	however	RB
9935	739	6	,	,	,
9935	739	7	for	for	IN
9935	739	8	such	such	JJ
9935	739	9	small	small	JJ
9935	739	10	articles	article	NNS
9935	739	11	as	as	IN
9935	739	12	measures	measure	NNS
9935	739	13	,	,	,
9935	739	14	cutters	cutter	NNS
9935	739	15	,	,	,
9935	739	16	apple	apple	NN
9935	739	17	corers	corer	NNS
9935	739	18	,	,	,
9935	739	19	sieves	sieve	NNS
9935	739	20	,	,	,
9935	739	21	strainers	strainer	NNS
9935	739	22	,	,	,
9935	739	23	and	and	CC
9935	739	24	other	other	JJ
9935	739	25	things	thing	NNS
9935	739	26	of	of	IN
9935	739	27	this	this	DT
9935	739	28	kind	kind	NN
9935	739	29	,	,	,
9935	739	30	and	and	CC
9935	739	31	it	-PRON-	PRP
9935	739	32	is	be	VBZ
9935	739	33	especially	especially	RB
9935	739	34	desirable	desirable	JJ
9935	739	35	for	for	IN
9935	739	36	them	-PRON-	PRP
9935	739	37	.	.	.
9935	740	1	8	8	LS
9935	740	2	.	.	.
9935	741	1	COPPER.--Before	copper.--before	NN
9935	741	2	iron	iron	NN
9935	741	3	was	be	VBD
9935	741	4	known	know	VBN
9935	741	5	copper	copper	NN
9935	741	6	was	be	VBD
9935	741	7	the	the	DT
9935	741	8	principal	principal	JJ
9935	741	9	material	material	NN
9935	741	10	for	for	IN
9935	741	11	cooking	cooking	NN
9935	741	12	utensils	utensil	NNS
9935	741	13	.	.	.
9935	742	1	The	the	DT
9935	742	2	chief	chief	JJ
9935	742	3	point	point	NN
9935	742	4	in	in	IN
9935	742	5	favor	favor	NN
9935	742	6	of	of	IN
9935	742	7	copper	copper	NN
9935	742	8	is	be	VBZ
9935	742	9	its	-PRON-	PRP$
9935	742	10	durability	durability	NN
9935	742	11	,	,	,
9935	742	12	but	but	CC
9935	742	13	utensils	utensil	NNS
9935	742	14	made	make	VBN
9935	742	15	of	of	IN
9935	742	16	it	-PRON-	PRP
9935	742	17	are	be	VBP
9935	742	18	not	not	RB
9935	742	19	practical	practical	JJ
9935	742	20	for	for	IN
9935	742	21	use	use	NN
9935	742	22	in	in	IN
9935	742	23	the	the	DT
9935	742	24	ordinary	ordinary	JJ
9935	742	25	kitchen	kitchen	NN
9935	742	26	because	because	IN
9935	742	27	they	-PRON-	PRP
9935	742	28	are	be	VBP
9935	742	29	expensive	expensive	JJ
9935	742	30	,	,	,
9935	742	31	heavy	heavy	JJ
9935	742	32	,	,	,
9935	742	33	and	and	CC
9935	742	34	very	very	RB
9935	742	35	difficult	difficult	JJ
9935	742	36	to	to	TO
9935	742	37	keep	keep	VB
9935	742	38	clean	clean	JJ
9935	742	39	.	.	.
9935	743	1	9	9	CD
9935	743	2	.	.	.
9935	744	1	GLASS.--Utensils	GLASS.--Utensils	NNP
9935	744	2	made	make	VBN
9935	744	3	of	of	IN
9935	744	4	heavy	heavy	JJ
9935	744	5	glassware	glassware	NN
9935	744	6	are	be	VBP
9935	744	7	much	much	RB
9935	744	8	used	use	VBN
9935	744	9	for	for	IN
9935	744	10	cooking	cooking	NN
9935	744	11	.	.	.
9935	745	1	Glass	glass	NN
9935	745	2	utensils	utensil	NNS
9935	745	3	are	be	VBP
9935	745	4	especially	especially	RB
9935	745	5	desirable	desirable	JJ
9935	745	6	for	for	IN
9935	745	7	custards	custard	NNS
9935	745	8	and	and	CC
9935	745	9	other	other	JJ
9935	745	10	dishes	dish	NNS
9935	745	11	that	that	WDT
9935	745	12	the	the	DT
9935	745	13	cook	cook	NN
9935	745	14	likes	like	VBZ
9935	745	15	to	to	TO
9935	745	16	watch	watch	VB
9935	745	17	while	while	IN
9935	745	18	cooking	cook	VBG
9935	745	19	or	or	CC
9935	745	20	that	that	DT
9935	745	21	are	be	VBP
9935	745	22	to	to	TO
9935	745	23	be	be	VB
9935	745	24	served	serve	VBN
9935	745	25	in	in	IN
9935	745	26	the	the	DT
9935	745	27	baking	baking	NN
9935	745	28	dish	dish	NN
9935	745	29	.	.	.
9935	746	1	Glass	Glass	NNP
9935	746	2	cooking	cooking	NN
9935	746	3	utensils	utensil	NNS
9935	746	4	possess	possess	VBP
9935	746	5	the	the	DT
9935	746	6	advantage	advantage	NN
9935	746	7	of	of	IN
9935	746	8	retaining	retain	VBG
9935	746	9	the	the	DT
9935	746	10	heat	heat	NN
9935	746	11	well	well	RB
9935	746	12	.	.	.
9935	747	1	10	10	CD
9935	747	2	.	.	.
9935	748	1	WOOD.--Certain	WOOD.--Certain	NNP
9935	748	2	utensils	utensil	NNS
9935	748	3	made	make	VBN
9935	748	4	of	of	IN
9935	748	5	wood	wood	NN
9935	748	6	are	be	VBP
9935	748	7	required	require	VBN
9935	748	8	in	in	IN
9935	748	9	a	a	DT
9935	748	10	cooking	cooking	NN
9935	748	11	outfit	outfit	NN
9935	748	12	,	,	,
9935	748	13	a	a	DT
9935	748	14	molding	molding	NN
9935	748	15	board	board	NN
9935	748	16	of	of	IN
9935	748	17	hardwood	hardwood	NNP
9935	748	18	and	and	CC
9935	748	19	a	a	DT
9935	748	20	smaller	small	JJR
9935	748	21	wooden	wooden	JJ
9935	748	22	cutting	cutting	NN
9935	748	23	board	board	NN
9935	748	24	being	be	VBG
9935	748	25	particularly	particularly	RB
9935	748	26	necessary	necessary	JJ
9935	748	27	in	in	IN
9935	748	28	every	every	DT
9935	748	29	kitchen	kitchen	NN
9935	748	30	.	.	.
9935	749	1	Bowls	bowl	NNS
9935	749	2	in	in	IN
9935	749	3	which	which	WDT
9935	749	4	to	to	TO
9935	749	5	chop	chop	VB
9935	749	6	foods	food	NNS
9935	749	7	,	,	,
9935	749	8	rolling	roll	VBG
9935	749	9	pins	pin	NNS
9935	749	10	,	,	,
9935	749	11	and	and	CC
9935	749	12	mixing	mix	VBG
9935	749	13	spoons	spoon	NNS
9935	749	14	are	be	VBP
9935	749	15	usually	usually	RB
9935	749	16	made	make	VBN
9935	749	17	of	of	IN
9935	749	18	hardwood	hardwood	NN
9935	749	19	,	,	,
9935	749	20	and	and	CC
9935	749	21	when	when	WRB
9935	749	22	such	such	JJ
9935	749	23	wood	wood	NN
9935	749	24	is	be	VBZ
9935	749	25	used	use	VBN
9935	749	26	for	for	IN
9935	749	27	them	-PRON-	PRP
9935	749	28	they	-PRON-	PRP
9935	749	29	are	be	VBP
9935	749	30	entirely	entirely	RB
9935	749	31	satisfactory	satisfactory	JJ
9935	749	32	.	.	.
9935	750	1	LABOR	labor	NN
9935	750	2	-	-	HYPH
9935	750	3	SAVING	saving	NN
9935	750	4	DEVICES	DEVICES	NNP
9935	750	5	11	11	CD
9935	750	6	.	.	.
9935	751	1	A	a	DT
9935	751	2	LABOR	LABOR	NNP
9935	751	3	-	-	HYPH
9935	751	4	SAVING	saving	NN
9935	751	5	DEVICE	device	NN
9935	751	6	is	be	VBZ
9935	751	7	any	any	DT
9935	751	8	apparatus	apparatus	NN
9935	751	9	that	that	WDT
9935	751	10	will	will	MD
9935	751	11	permit	permit	VB
9935	751	12	a	a	DT
9935	751	13	certain	certain	JJ
9935	751	14	piece	piece	NN
9935	751	15	of	of	IN
9935	751	16	work	work	NN
9935	751	17	to	to	TO
9935	751	18	be	be	VB
9935	751	19	accomplished	accomplish	VBN
9935	751	20	with	with	IN
9935	751	21	less	less	JJR
9935	751	22	exertion	exertion	NN
9935	751	23	than	than	IN
9935	751	24	would	would	MD
9935	751	25	be	be	VB
9935	751	26	necessary	necessary	JJ
9935	751	27	to	to	TO
9935	751	28	do	do	VB
9935	751	29	the	the	DT
9935	751	30	same	same	JJ
9935	751	31	thing	thing	NN
9935	751	32	without	without	IN
9935	751	33	it	-PRON-	PRP
9935	751	34	.	.	.
9935	752	1	A	a	DT
9935	752	2	sink	sink	NN
9935	752	3	and	and	CC
9935	752	4	a	a	DT
9935	752	5	dustpan	dustpan	NN
9935	752	6	are	be	VBP
9935	752	7	labor	labor	NN
9935	752	8	-	-	HYPH
9935	752	9	saving	save	VBG
9935	752	10	devices	device	NNS
9935	752	11	just	just	RB
9935	752	12	as	as	RB
9935	752	13	truly	truly	RB
9935	752	14	as	as	IN
9935	752	15	are	be	VBP
9935	752	16	a	a	DT
9935	752	17	bread	bread	NN
9935	752	18	mixer	mixer	NN
9935	752	19	and	and	CC
9935	752	20	a	a	DT
9935	752	21	vacuum	vacuum	NN
9935	752	22	cleaner	cleaner	NN
9935	752	23	,	,	,
9935	752	24	but	but	CC
9935	752	25	because	because	IN
9935	752	26	a	a	DT
9935	752	27	sink	sink	NN
9935	752	28	and	and	CC
9935	752	29	a	a	DT
9935	752	30	dustpan	dustpan	NN
9935	752	31	are	be	VBP
9935	752	32	necessities	necessity	NNS
9935	752	33	as	as	RB
9935	752	34	well	well	RB
9935	752	35	,	,	,
9935	752	36	they	-PRON-	PRP
9935	752	37	are	be	VBP
9935	752	38	not	not	RB
9935	752	39	usually	usually	RB
9935	752	40	thought	think	VBN
9935	752	41	of	of	IN
9935	752	42	as	as	RB
9935	752	43	true	true	JJ
9935	752	44	labor	labor	NN
9935	752	45	-	-	HYPH
9935	752	46	saving	save	VBG
9935	752	47	devices	device	NNS
9935	752	48	.	.	.
9935	753	1	The	the	DT
9935	753	2	newer	new	JJR
9935	753	3	appliances	appliance	NNS
9935	753	4	for	for	IN
9935	753	5	saving	save	VBG
9935	753	6	labor	labor	NN
9935	753	7	are	be	VBP
9935	753	8	often	often	RB
9935	753	9	considered	consider	VBN
9935	753	10	to	to	TO
9935	753	11	be	be	VB
9935	753	12	quite	quite	RB
9935	753	13	unnecessary	unnecessary	JJ
9935	753	14	,	,	,
9935	753	15	and	and	CC
9935	753	16	indeed	indeed	RB
9935	753	17	some	some	DT
9935	753	18	of	of	IN
9935	753	19	them	-PRON-	PRP
9935	753	20	are	be	VBP
9935	753	21	.	.	.
9935	754	1	It	-PRON-	PRP
9935	754	2	is	be	VBZ
9935	754	3	only	only	RB
9935	754	4	when	when	WRB
9935	754	5	such	such	JJ
9935	754	6	apparatus	apparatus	NN
9935	754	7	will	will	MD
9935	754	8	,	,	,
9935	754	9	with	with	IN
9935	754	10	less	less	JJR
9935	754	11	labor	labor	NN
9935	754	12	involved	involve	VBN
9935	754	13	and	and	CC
9935	754	14	less	less	JJR
9935	754	15	time	time	NN
9935	754	16	consumed	consume	VBN
9935	754	17	in	in	IN
9935	754	18	the	the	DT
9935	754	19	process	process	NN
9935	754	20	,	,	,
9935	754	21	secure	secure	JJ
9935	754	22	results	result	NNS
9935	754	23	as	as	RB
9935	754	24	good	good	JJ
9935	754	25	as	as	IN
9935	754	26	or	or	CC
9935	754	27	better	well	JJR
9935	754	28	than	than	IN
9935	754	29	will	will	MD
9935	754	30	another	another	DT
9935	754	31	device	device	NN
9935	754	32	,	,	,
9935	754	33	and	and	CC
9935	754	34	when	when	WRB
9935	754	35	the	the	DT
9935	754	36	cleaning	cleaning	NN
9935	754	37	and	and	CC
9935	754	38	care	care	NN
9935	754	39	of	of	IN
9935	754	40	it	-PRON-	PRP
9935	754	41	do	do	VBP
9935	754	42	not	not	RB
9935	754	43	consume	consume	VB
9935	754	44	so	so	RB
9935	754	45	much	much	JJ
9935	754	46	time	time	NN
9935	754	47	and	and	CC
9935	754	48	labor	labor	NN
9935	754	49	as	as	IN
9935	754	50	is	be	VBZ
9935	754	51	saved	save	VBN
9935	754	52	by	by	IN
9935	754	53	using	use	VBG
9935	754	54	it	-PRON-	PRP
9935	754	55	,	,	,
9935	754	56	that	that	IN
9935	754	57	it	-PRON-	PRP
9935	754	58	may	may	MD
9935	754	59	be	be	VB
9935	754	60	considered	consider	VBN
9935	754	61	a	a	DT
9935	754	62	true	true	JJ
9935	754	63	labor	labor	NN
9935	754	64	-	-	HYPH
9935	754	65	saving	save	VBG
9935	754	66	device	device	NN
9935	754	67	.	.	.
9935	755	1	Each	each	DT
9935	755	2	housewife	housewife	NN
9935	755	3	must	must	MD
9935	755	4	decide	decide	VB
9935	755	5	for	for	IN
9935	755	6	herself	-PRON-	PRP
9935	755	7	whether	whether	IN
9935	755	8	the	the	DT
9935	755	9	expense	expense	NN
9935	755	10	of	of	IN
9935	755	11	a	a	DT
9935	755	12	so	so	RB
9935	755	13	-	-	HYPH
9935	755	14	called	call	VBN
9935	755	15	labor	labor	NN
9935	755	16	-	-	HYPH
9935	755	17	saving	save	VBG
9935	755	18	device	device	NN
9935	755	19	is	be	VBZ
9935	755	20	greater	great	JJR
9935	755	21	than	than	IN
9935	755	22	the	the	DT
9935	755	23	value	value	NN
9935	755	24	of	of	IN
9935	755	25	the	the	DT
9935	755	26	time	time	NN
9935	755	27	and	and	CC
9935	755	28	strength	strength	NN
9935	755	29	she	-PRON-	PRP
9935	755	30	would	would	MD
9935	755	31	use	use	VB
9935	755	32	without	without	IN
9935	755	33	such	such	PDT
9935	755	34	a	a	DT
9935	755	35	device	device	NN
9935	755	36	.	.	.
9935	756	1	[	[	-LRB-
9935	756	2	Illustration	illustration	NN
9935	756	3	:	:	:
9935	756	4	Fig	Fig	NNP
9935	756	5	.	.	.
9935	757	1	1	1	LS
9935	757	2	(	(	-LRB-
9935	757	3	_	_	NNP
9935	757	4	a	a	DT
9935	757	5	_	_	NNP
9935	757	6	)	)	-RRB-
9935	757	7	(	(	-LRB-
9935	757	8	_	_	NNP
9935	757	9	b	b	NNP
9935	757	10	_	_	NNP
9935	757	11	)	)	-RRB-
9935	757	12	]	]	-RRB-
9935	757	13	[	[	-LRB-
9935	757	14	Illustration	illustration	NN
9935	757	15	:	:	:
9935	757	16	Fig	Fig	NNP
9935	757	17	.	.	.
9935	758	1	2	2	LS
9935	758	2	]	]	-RRB-
9935	758	3	[	[	-LRB-
9935	758	4	Illustration	illustration	NN
9935	758	5	:	:	:
9935	758	6	Fig	Fig	NNP
9935	758	7	.	.	.
9935	759	1	3	3	LS
9935	759	2	]	]	-RRB-
9935	759	3	12	12	CD
9935	759	4	.	.	.
9935	760	1	COMMON	common	JJ
9935	760	2	LABOR	LABOR	NNP
9935	760	3	-	-	HYPH
9935	760	4	SAVING	saving	NN
9935	760	5	DEVICES	DEVICES	NNP
9935	760	6	.	.	.
9935	761	1	Every	every	DT
9935	761	2	housewife	housewife	NN
9935	761	3	does	do	VBZ
9935	761	4	not	not	RB
9935	761	5	have	have	VB
9935	761	6	occasion	occasion	NN
9935	761	7	to	to	TO
9935	761	8	use	use	VB
9935	761	9	all	all	PDT
9935	761	10	the	the	DT
9935	761	11	devices	device	NNS
9935	761	12	that	that	WDT
9935	761	13	have	have	VBP
9935	761	14	been	be	VBN
9935	761	15	invented	invent	VBN
9935	761	16	to	to	TO
9935	761	17	save	save	VB
9935	761	18	labor	labor	NN
9935	761	19	,	,	,
9935	761	20	but	but	CC
9935	761	21	a	a	DT
9935	761	22	number	number	NN
9935	761	23	of	of	IN
9935	761	24	these	these	DT
9935	761	25	are	be	VBP
9935	761	26	in	in	IN
9935	761	27	such	such	JJ
9935	761	28	common	common	JJ
9935	761	29	use	use	NN
9935	761	30	,	,	,
9935	761	31	produce	produce	VBP
9935	761	32	such	such	JJ
9935	761	33	good	good	JJ
9935	761	34	results	result	NNS
9935	761	35	,	,	,
9935	761	36	and	and	CC
9935	761	37	save	save	VB
9935	761	38	so	so	RB
9935	761	39	much	much	JJ
9935	761	40	time	time	NN
9935	761	41	and	and	CC
9935	761	42	effort	effort	NN
9935	761	43	that	that	WDT
9935	761	44	they	-PRON-	PRP
9935	761	45	should	should	MD
9935	761	46	be	be	VB
9935	761	47	found	find	VBN
9935	761	48	in	in	IN
9935	761	49	every	every	DT
9935	761	50	kitchen	kitchen	NN
9935	761	51	.	.	.
9935	762	1	Among	among	IN
9935	762	2	them	-PRON-	PRP
9935	762	3	is	be	VBZ
9935	762	4	the	the	DT
9935	762	5	_	_	NNP
9935	762	6	rotary	rotary	JJ
9935	762	7	egg	egg	NN
9935	762	8	beater	beater	NNP
9935	762	9	_	_	NNP
9935	762	10	shown	show	VBN
9935	762	11	in	in	IN
9935	762	12	Fig	Fig	NNP
9935	762	13	.	.	.
9935	763	1	1	1	LS
9935	763	2	(	(	-LRB-
9935	763	3	_	_	NNP
9935	763	4	a	a	DT
9935	763	5	_	_	NNP
9935	763	6	)	)	-RRB-
9935	763	7	.	.	.
9935	764	1	This	this	DT
9935	764	2	is	be	VBZ
9935	764	3	so	so	RB
9935	764	4	made	make	VBN
9935	764	5	that	that	IN
9935	764	6	one	one	CD
9935	764	7	revolution	revolution	NN
9935	764	8	of	of	IN
9935	764	9	the	the	DT
9935	764	10	wheel	wheel	NN
9935	764	11	to	to	TO
9935	764	12	which	which	WDT
9935	764	13	the	the	DT
9935	764	14	crank	crank	NN
9935	764	15	is	be	VBZ
9935	764	16	attached	attach	VBN
9935	764	17	does	do	VBZ
9935	764	18	about	about	IN
9935	764	19	five	five	CD
9935	764	20	times	time	NNS
9935	764	21	as	as	RB
9935	764	22	much	much	JJ
9935	764	23	work	work	NN
9935	764	24	as	as	IN
9935	764	25	can	can	MD
9935	764	26	be	be	VB
9935	764	27	done	do	VBN
9935	764	28	with	with	IN
9935	764	29	a	a	DT
9935	764	30	fork	fork	NN
9935	764	31	or	or	CC
9935	764	32	with	with	IN
9935	764	33	an	an	DT
9935	764	34	_	_	NNP
9935	764	35	egg	egg	NN
9935	764	36	whip	whip	NNP
9935	764	37	_	_	NNP
9935	764	38	,	,	,
9935	764	39	which	which	WDT
9935	764	40	is	be	VBZ
9935	764	41	shown	show	VBN
9935	764	42	in	in	IN
9935	764	43	(	(	-LRB-
9935	764	44	_	_	NNP
9935	764	45	b	b	NNP
9935	764	46	_	_	NNP
9935	764	47	)	)	-RRB-
9935	764	48	.	.	.
9935	765	1	Another	another	DT
9935	765	2	inexpensive	inexpensive	JJ
9935	765	3	device	device	NN
9935	765	4	that	that	WDT
9935	765	5	is	be	VBZ
9935	765	6	a	a	DT
9935	765	7	real	real	JJ
9935	765	8	help	help	NN
9935	765	9	is	be	VBZ
9935	765	10	the	the	DT
9935	765	11	_	_	NNP
9935	765	12	potato	potato	NN
9935	765	13	ricer	ricer	NN
9935	765	14	_	_	NNP
9935	765	15	.	.	.
9935	766	1	This	this	DT
9935	766	2	device	device	NN
9935	766	3	,	,	,
9935	766	4	one	one	CD
9935	766	5	style	style	NN
9935	766	6	of	of	IN
9935	766	7	which	which	WDT
9935	766	8	is	be	VBZ
9935	766	9	shown	show	VBN
9935	766	10	in	in	IN
9935	766	11	Fig	Fig	NNP
9935	766	12	.	.	.
9935	767	1	2	2	LS
9935	767	2	,	,	,
9935	767	3	is	be	VBZ
9935	767	4	really	really	RB
9935	767	5	a	a	DT
9935	767	6	press	press	NN
9935	767	7	through	through	IN
9935	767	8	which	which	WDT
9935	767	9	any	any	DT
9935	767	10	fruit	fruit	NN
9935	767	11	or	or	CC
9935	767	12	vegetable	vegetable	NN
9935	767	13	can	can	MD
9935	767	14	be	be	VB
9935	767	15	put	put	VBN
9935	767	16	to	to	TO
9935	767	17	make	make	VB
9935	767	18	a	a	DT
9935	767	19	purÃ	purã	NN
9935	767	20	©	©	NN
9935	767	21	e	e	NN
9935	767	22	.	.	.
9935	768	1	It	-PRON-	PRP
9935	768	2	is	be	VBZ
9935	768	3	used	use	VBN
9935	768	4	considerably	considerably	RB
9935	768	5	for	for	IN
9935	768	6	mashing	mash	VBG
9935	768	7	potatoes	potato	NNS
9935	768	8	,	,	,
9935	768	9	as	as	IN
9935	768	10	it	-PRON-	PRP
9935	768	11	makes	make	VBZ
9935	768	12	them	-PRON-	PRP
9935	768	13	perfectly	perfectly	RB
9935	768	14	smooth	smooth	JJ
9935	768	15	and	and	CC
9935	768	16	saves	save	VBZ
9935	768	17	considerable	considerable	JJ
9935	768	18	time	time	NN
9935	768	19	and	and	CC
9935	768	20	labor	labor	NN
9935	768	21	.	.	.
9935	769	1	Still	still	RB
9935	769	2	another	another	DT
9935	769	3	useful	useful	JJ
9935	769	4	device	device	NN
9935	769	5	is	be	VBZ
9935	769	6	the	the	DT
9935	769	7	_	_	NNP
9935	769	8	meat	meat	NN
9935	769	9	chopper	chopper	NNP
9935	769	10	_	_	NNP
9935	769	11	,	,	,
9935	769	12	or	or	CC
9935	769	13	_	_	NNP
9935	769	14	grinder	grinder	NN
9935	769	15	_	_	NNP
9935	769	16	,	,	,
9935	769	17	which	which	WDT
9935	769	18	is	be	VBZ
9935	769	19	shown	show	VBN
9935	769	20	in	in	IN
9935	769	21	Fig	Fig	NNP
9935	769	22	.	.	.
9935	770	1	3	3	LS
9935	770	2	.	.	.
9935	771	1	Such	such	PDT
9935	771	2	a	a	DT
9935	771	3	device	device	NN
9935	771	4	clamped	clamp	VBN
9935	771	5	to	to	IN
9935	771	6	the	the	DT
9935	771	7	edge	edge	NN
9935	771	8	of	of	IN
9935	771	9	a	a	DT
9935	771	10	table	table	NN
9935	771	11	takes	take	VBZ
9935	771	12	the	the	DT
9935	771	13	place	place	NN
9935	771	14	of	of	IN
9935	771	15	a	a	DT
9935	771	16	chopping	chop	VBG
9935	771	17	bowl	bowl	NN
9935	771	18	and	and	CC
9935	771	19	knife	knife	NN
9935	771	20	,	,	,
9935	771	21	and	and	CC
9935	771	22	in	in	IN
9935	771	23	addition	addition	NN
9935	771	24	to	to	IN
9935	771	25	being	be	VBG
9935	771	26	more	more	JJR
9935	771	27	sanitary	sanitary	JJ
9935	771	28	it	-PRON-	PRP
9935	771	29	permits	permit	VBZ
9935	771	30	the	the	DT
9935	771	31	work	work	NN
9935	771	32	to	to	TO
9935	771	33	be	be	VB
9935	771	34	done	do	VBN
9935	771	35	in	in	IN
9935	771	36	a	a	DT
9935	771	37	shorter	short	JJR
9935	771	38	time	time	NN
9935	771	39	and	and	CC
9935	771	40	with	with	IN
9935	771	41	less	less	JJR
9935	771	42	effort	effort	NN
9935	771	43	.	.	.
9935	772	1	Besides	besides	IN
9935	772	2	the	the	DT
9935	772	3	devices	device	NNS
9935	772	4	mentioned	mention	VBN
9935	772	5	,	,	,
9935	772	6	there	there	EX
9935	772	7	are	be	VBP
9935	772	8	many	many	JJ
9935	772	9	small	small	JJ
9935	772	10	labor	labor	NN
9935	772	11	-	-	HYPH
9935	772	12	saving	save	VBG
9935	772	13	devices	device	NNS
9935	772	14	,	,	,
9935	772	15	such	such	JJ
9935	772	16	as	as	IN
9935	772	17	the	the	DT
9935	772	18	_	_	NNP
9935	772	19	apple	apple	NN
9935	772	20	corer	corer	NN
9935	772	21	_	_	NNP
9935	772	22	,	,	,
9935	772	23	the	the	DT
9935	772	24	_	_	NNP
9935	772	25	berry	berry	NNP
9935	772	26	huller	huller	NNP
9935	772	27	_	_	NNP
9935	772	28	,	,	,
9935	772	29	the	the	DT
9935	772	30	_	_	NNP
9935	772	31	mayonnaise	mayonnaise	NN
9935	772	32	mixer	mixer	NNP
9935	772	33	_	_	NNP
9935	772	34	,	,	,
9935	772	35	etc	etc	FW
9935	772	36	.	.	FW
9935	772	37	,	,	,
9935	772	38	the	the	DT
9935	772	39	merits	merit	NNS
9935	772	40	of	of	IN
9935	772	41	which	which	WDT
9935	772	42	every	every	DT
9935	772	43	busy	busy	JJ
9935	772	44	housewife	housewife	NN
9935	772	45	will	will	MD
9935	772	46	do	do	VB
9935	772	47	well	well	RB
9935	772	48	to	to	TO
9935	772	49	consider	consider	VB
9935	772	50	.	.	.
9935	773	1	[	[	-LRB-
9935	773	2	Illustration	illustration	NN
9935	773	3	:	:	:
9935	773	4	Fig	Fig	NNP
9935	773	5	.	.	.
9935	774	1	4	4	LS
9935	774	2	]	]	-RRB-
9935	774	3	13	13	CD
9935	774	4	.	.	.
9935	775	1	BREAD	bread	NN
9935	775	2	AND	and	CC
9935	775	3	CAKE	CAKE	NNS
9935	775	4	MIXERS	MIXERS	NNPS
9935	775	5	.	.	.
9935	776	1	Where	where	WRB
9935	776	2	baking	baking	NN
9935	776	3	is	be	VBZ
9935	776	4	done	do	VBN
9935	776	5	for	for	IN
9935	776	6	only	only	RB
9935	776	7	a	a	DT
9935	776	8	small	small	JJ
9935	776	9	number	number	NN
9935	776	10	of	of	IN
9935	776	11	persons	person	NNS
9935	776	12	,	,	,
9935	776	13	bread	bread	NN
9935	776	14	and	and	CC
9935	776	15	cake	cake	NN
9935	776	16	mixers	mixer	NNS
9935	776	17	are	be	VBP
9935	776	18	not	not	RB
9935	776	19	indispensable	indispensable	JJ
9935	776	20	,	,	,
9935	776	21	but	but	CC
9935	776	22	they	-PRON-	PRP
9935	776	23	save	save	VBP
9935	776	24	much	much	JJ
9935	776	25	labor	labor	NN
9935	776	26	where	where	WRB
9935	776	27	baking	baking	NN
9935	776	28	is	be	VBZ
9935	776	29	done	do	VBN
9935	776	30	on	on	IN
9935	776	31	a	a	DT
9935	776	32	large	large	JJ
9935	776	33	scale	scale	NN
9935	776	34	.	.	.
9935	777	1	It	-PRON-	PRP
9935	777	2	is	be	VBZ
9935	777	3	comparatively	comparatively	RB
9935	777	4	easy	easy	JJ
9935	777	5	,	,	,
9935	777	6	for	for	IN
9935	777	7	instance	instance	NN
9935	777	8	,	,	,
9935	777	9	to	to	TO
9935	777	10	knead	knead	VB
9935	777	11	dough	dough	NN
9935	777	12	for	for	IN
9935	777	13	three	three	CD
9935	777	14	or	or	CC
9935	777	15	four	four	CD
9935	777	16	loaves	loaf	NNS
9935	777	17	of	of	IN
9935	777	18	bread	bread	NN
9935	777	19	,	,	,
9935	777	20	but	but	CC
9935	777	21	the	the	DT
9935	777	22	process	process	NN
9935	777	23	becomes	become	VBZ
9935	777	24	rather	rather	RB
9935	777	25	difficult	difficult	JJ
9935	777	26	when	when	WRB
9935	777	27	enough	enough	JJ
9935	777	28	dough	dough	NN
9935	777	29	for	for	IN
9935	777	30	eight	eight	CD
9935	777	31	to	to	TO
9935	777	32	sixteen	sixteen	CD
9935	777	33	loaves	loaf	NNS
9935	777	34	must	must	MD
9935	777	35	be	be	VB
9935	777	36	handled	handle	VBN
9935	777	37	.	.	.
9935	778	1	For	for	IN
9935	778	2	large	large	JJ
9935	778	3	quantities	quantity	NNS
9935	778	4	of	of	IN
9935	778	5	bread	bread	NN
9935	778	6	and	and	CC
9935	778	7	cake	cake	NN
9935	778	8	,	,	,
9935	778	9	mixers	mixer	NNS
9935	778	10	,	,	,
9935	778	11	when	when	WRB
9935	778	12	properly	properly	RB
9935	778	13	used	use	VBN
9935	778	14	,	,	,
9935	778	15	are	be	VBP
9935	778	16	labor	labor	NN
9935	778	17	-	-	HYPH
9935	778	18	saving	saving	NN
9935	778	19	.	.	.
9935	779	1	In	in	IN
9935	779	2	addition	addition	NN
9935	779	3	,	,	,
9935	779	4	such	such	JJ
9935	779	5	devices	device	NNS
9935	779	6	are	be	VBP
9935	779	7	sanitary	sanitary	JJ
9935	779	8	,	,	,
9935	779	9	and	and	CC
9935	779	10	for	for	IN
9935	779	11	this	this	DT
9935	779	12	reason	reason	NN
9935	779	13	they	-PRON-	PRP
9935	779	14	are	be	VBP
9935	779	15	used	use	VBN
9935	779	16	in	in	IN
9935	779	17	many	many	JJ
9935	779	18	homes	home	NNS
9935	779	19	where	where	WRB
9935	779	20	the	the	DT
9935	779	21	bakings	baking	NNS
9935	779	22	are	be	VBP
9935	779	23	comparatively	comparatively	RB
9935	779	24	small	small	JJ
9935	779	25	.	.	.
9935	780	1	14	14	CD
9935	780	2	.	.	.
9935	781	1	The	the	DT
9935	781	2	type	type	NN
9935	781	3	of	of	IN
9935	781	4	bread	bread	NN
9935	781	5	mixer	mixer	NN
9935	781	6	in	in	IN
9935	781	7	common	common	JJ
9935	781	8	use	use	NN
9935	781	9	is	be	VBZ
9935	781	10	shown	show	VBN
9935	781	11	in	in	IN
9935	781	12	Fig	Fig	NNP
9935	781	13	.	.	.
9935	782	1	4	4	LS
9935	782	2	.	.	.
9935	783	1	It	-PRON-	PRP
9935	783	2	consists	consist	VBZ
9935	783	3	of	of	IN
9935	783	4	a	a	DT
9935	783	5	covered	covered	JJ
9935	783	6	tin	tin	NN
9935	783	7	pail	pail	NN
9935	783	8	_	_	NNP
9935	783	9	a	a	DT
9935	783	10	_	_	NN
9935	783	11	that	that	WDT
9935	783	12	may	may	MD
9935	783	13	be	be	VB
9935	783	14	fastened	fasten	VBN
9935	783	15	to	to	IN
9935	783	16	the	the	DT
9935	783	17	edge	edge	NN
9935	783	18	of	of	IN
9935	783	19	a	a	DT
9935	783	20	table	table	NN
9935	783	21	by	by	IN
9935	783	22	the	the	DT
9935	783	23	clamp	clamp	NN
9935	783	24	_	_	NNP
9935	783	25	b	b	NNP
9935	783	26	_	_	NNP
9935	783	27	.	.	.
9935	784	1	Inside	inside	IN
9935	784	2	of	of	IN
9935	784	3	the	the	DT
9935	784	4	pail	pail	NN
9935	784	5	is	be	VBZ
9935	784	6	a	a	DT
9935	784	7	kneading	kneading	NN
9935	784	8	prong	prong	NN
9935	784	9	_	_	NNP
9935	784	10	c	c	NNP
9935	784	11	_	_	NNP
9935	784	12	,	,	,
9935	784	13	in	in	IN
9935	784	14	the	the	DT
9935	784	15	shape	shape	NN
9935	784	16	of	of	IN
9935	784	17	a	a	DT
9935	784	18	gooseneck	gooseneck	NN
9935	784	19	,	,	,
9935	784	20	that	that	WDT
9935	784	21	is	be	VBZ
9935	784	22	revolved	revolve	VBN
9935	784	23	by	by	IN
9935	784	24	turning	turn	VBG
9935	784	25	the	the	DT
9935	784	26	handle	handle	NN
9935	784	27	_	_	NNP
9935	784	28	d	d	NNP
9935	784	29	_	_	NNP
9935	784	30	.	.	.
9935	785	1	The	the	DT
9935	785	2	flour	flour	NN
9935	785	3	and	and	CC
9935	785	4	other	other	JJ
9935	785	5	materials	material	NNS
9935	785	6	for	for	IN
9935	785	7	the	the	DT
9935	785	8	dough	dough	NN
9935	785	9	are	be	VBP
9935	785	10	put	put	VBN
9935	785	11	into	into	IN
9935	785	12	the	the	DT
9935	785	13	pail	pail	NN
9935	785	14	,	,	,
9935	785	15	and	and	CC
9935	785	16	they	-PRON-	PRP
9935	785	17	are	be	VBP
9935	785	18	mixed	mix	VBN
9935	785	19	and	and	CC
9935	785	20	kneaded	knead	VBN
9935	785	21	mechanically	mechanically	RB
9935	785	22	by	by	IN
9935	785	23	turning	turn	VBG
9935	785	24	the	the	DT
9935	785	25	handle	handle	NN
9935	785	26	.	.	.
9935	786	1	15	15	CD
9935	786	2	.	.	.
9935	787	1	A	a	DT
9935	787	2	cake	cake	NN
9935	787	3	mixer	mixer	NN
9935	787	4	,	,	,
9935	787	5	the	the	DT
9935	787	6	usual	usual	JJ
9935	787	7	type	type	NN
9935	787	8	of	of	IN
9935	787	9	which	which	WDT
9935	787	10	is	be	VBZ
9935	787	11	shown	show	VBN
9935	787	12	in	in	IN
9935	787	13	Fig	Fig	NNP
9935	787	14	.	.	.
9935	788	1	5	5	CD
9935	788	2	,	,	,
9935	788	3	is	be	VBZ
9935	788	4	similar	similar	JJ
9935	788	5	in	in	IN
9935	788	6	construction	construction	NN
9935	788	7	to	to	IN
9935	788	8	a	a	DT
9935	788	9	bread	bread	NN
9935	788	10	mixer	mixer	NN
9935	788	11	.	.	.
9935	789	1	Instead	instead	RB
9935	789	2	of	of	IN
9935	789	3	a	a	DT
9935	789	4	pail	pail	NN
9935	789	5	,	,	,
9935	789	6	however	however	RB
9935	789	7	,	,	,
9935	789	8	for	for	IN
9935	789	9	the	the	DT
9935	789	10	dough	dough	NN
9935	789	11	ingredients	ingredient	NNS
9935	789	12	,	,	,
9935	789	13	it	-PRON-	PRP
9935	789	14	has	have	VBZ
9935	789	15	a	a	DT
9935	789	16	deep	deep	JJ
9935	789	17	pan	pan	NN
9935	789	18	_	_	NNP
9935	789	19	a	a	DT
9935	789	20	_	_	NNP
9935	789	21	,	,	,
9935	789	22	and	and	CC
9935	789	23	instead	instead	RB
9935	789	24	of	of	IN
9935	789	25	one	one	CD
9935	789	26	kneading	kneading	NN
9935	789	27	prong	prong	NNP
9935	789	28	it	-PRON-	PRP
9935	789	29	has	have	VBZ
9935	789	30	several	several	JJ
9935	789	31	prongs	prong	NNS
9935	789	32	,	,	,
9935	789	33	which	which	WDT
9935	789	34	are	be	VBP
9935	789	35	attached	attach	VBN
9935	789	36	to	to	IN
9935	789	37	two	two	CD
9935	789	38	arms	arm	NNS
9935	789	39	_	_	NNP
9935	789	40	b	b	NNP
9935	789	41	_	_	NNP
9935	789	42	,	,	,
9935	789	43	as	as	IN
9935	789	44	shown	show	VBN
9935	789	45	.	.	.
9935	790	1	These	these	DT
9935	790	2	arms	arm	NNS
9935	790	3	are	be	VBP
9935	790	4	revolved	revolve	VBN
9935	790	5	by	by	IN
9935	790	6	gear	gear	NN
9935	790	7	-	-	HYPH
9935	790	8	wheels	wheel	NNS
9935	790	9	_	_	NNP
9935	790	10	c	c	NNP
9935	790	11	_	_	NNP
9935	790	12	that	that	DT
9935	790	13	fit	fit	NN
9935	790	14	in	in	IN
9935	790	15	a	a	DT
9935	790	16	large	large	JJ
9935	790	17	gearwheel	gearwheel	NN
9935	790	18	_	_	NNP
9935	790	19	d	d	NNP
9935	790	20	_	_	NNP
9935	790	21	attached	attach	VBD
9935	790	22	to	to	IN
9935	790	23	a	a	DT
9935	790	24	shaft	shaft	NN
9935	790	25	_	_	NNP
9935	790	26	e	e	NNP
9935	790	27	_	_	NNP
9935	790	28	,	,	,
9935	790	29	which	which	WDT
9935	790	30	is	be	VBZ
9935	790	31	turned	turn	VBN
9935	790	32	by	by	IN
9935	790	33	means	mean	NNS
9935	790	34	of	of	IN
9935	790	35	a	a	DT
9935	790	36	handle	handle	NN
9935	790	37	_	_	NNP
9935	790	38	f	f	NNP
9935	790	39	_	_	NNP
9935	790	40	.	.	.
9935	791	1	The	the	DT
9935	791	2	large	large	JJ
9935	791	3	number	number	NN
9935	791	4	of	of	IN
9935	791	5	mixing	mix	VBG
9935	791	6	prongs	prong	NNS
9935	791	7	in	in	IN
9935	791	8	a	a	DT
9935	791	9	cake	cake	NN
9935	791	10	mixer	mixer	NN
9935	791	11	are	be	VBP
9935	791	12	necessary	necessary	JJ
9935	791	13	,	,	,
9935	791	14	because	because	IN
9935	791	15	cake	cake	NN
9935	791	16	dough	dough	NN
9935	791	17	must	must	MD
9935	791	18	be	be	VB
9935	791	19	thoroughly	thoroughly	RB
9935	791	20	stirred	stir	VBN
9935	791	21	and	and	CC
9935	791	22	beaten	beat	VBN
9935	791	23	,	,	,
9935	791	24	whereas	whereas	IN
9935	791	25	in	in	IN
9935	791	26	bread	bread	NN
9935	791	27	making	make	VBG
9935	791	28	the	the	DT
9935	791	29	dough	dough	NN
9935	791	30	must	must	MD
9935	791	31	be	be	VB
9935	791	32	made	make	VBN
9935	791	33	to	to	TO
9935	791	34	form	form	VB
9935	791	35	a	a	DT
9935	791	36	compact	compact	JJ
9935	791	37	mass	mass	NN
9935	791	38	.	.	.
9935	792	1	[	[	-LRB-
9935	792	2	Illustration	illustration	NN
9935	792	3	:	:	:
9935	792	4	Fig	Fig	NNP
9935	792	5	.	.	.
9935	793	1	5	5	LS
9935	793	2	]	]	-RRB-
9935	793	3	16	16	CD
9935	793	4	.	.	.
9935	794	1	DISH	DISH	NNP
9935	794	2	-	-	HYPH
9935	794	3	WASHING	washing	NN
9935	794	4	MACHINES.--Although	MACHINES.--Although	NNP
9935	794	5	machines	machine	NNS
9935	794	6	for	for	IN
9935	794	7	washing	wash	VBG
9935	794	8	dishes	dish	NNS
9935	794	9	are	be	VBP
9935	794	10	to	to	TO
9935	794	11	be	be	VB
9935	794	12	had	have	VBN
9935	794	13	,	,	,
9935	794	14	they	-PRON-	PRP
9935	794	15	are	be	VBP
9935	794	16	most	most	RBS
9935	794	17	helpful	helpful	JJ
9935	794	18	where	where	WRB
9935	794	19	large	large	JJ
9935	794	20	numbers	number	NNS
9935	794	21	of	of	IN
9935	794	22	people	people	NNS
9935	794	23	are	be	VBP
9935	794	24	served	serve	VBN
9935	794	25	and	and	CC
9935	794	26	,	,	,
9935	794	27	consequently	consequently	RB
9935	794	28	,	,	,
9935	794	29	where	where	WRB
9935	794	30	great	great	JJ
9935	794	31	quantities	quantity	NNS
9935	794	32	of	of	IN
9935	794	33	dishes	dish	NNS
9935	794	34	are	be	VBP
9935	794	35	to	to	TO
9935	794	36	be	be	VB
9935	794	37	washed	wash	VBN
9935	794	38	.	.	.
9935	795	1	Such	such	JJ
9935	795	2	machines	machine	NNS
9935	795	3	are	be	VBP
9935	795	4	usually	usually	RB
9935	795	5	large	large	JJ
9935	795	6	and	and	CC
9935	795	7	therefore	therefore	RB
9935	795	8	take	take	VBP
9935	795	9	up	up	RP
9935	795	10	more	more	JJR
9935	795	11	space	space	NN
9935	795	12	than	than	IN
9935	795	13	the	the	DT
9935	795	14	ordinary	ordinary	JJ
9935	795	15	kitchen	kitchen	NN
9935	795	16	can	can	MD
9935	795	17	afford	afford	VB
9935	795	18	.	.	.
9935	796	1	Likewise	likewise	RB
9935	796	2	the	the	DT
9935	796	3	care	care	NN
9935	796	4	and	and	CC
9935	796	5	cleaning	cleaning	NN
9935	796	6	of	of	IN
9935	796	7	them	-PRON-	PRP
9935	796	8	require	require	VBP
9935	796	9	more	more	JJR
9935	796	10	labor	labor	NN
9935	796	11	than	than	IN
9935	796	12	the	the	DT
9935	796	13	washing	washing	NN
9935	796	14	of	of	IN
9935	796	15	dishes	dish	NNS
9935	796	16	for	for	IN
9935	796	17	a	a	DT
9935	796	18	small	small	JJ
9935	796	19	family	family	NN
9935	796	20	entails	entail	NNS
9935	796	21	.	.	.
9935	797	1	Large	large	JJ
9935	797	2	quantities	quantity	NNS
9935	797	3	of	of	IN
9935	797	4	hot	hot	JJ
9935	797	5	water	water	NN
9935	797	6	are	be	VBP
9935	797	7	needed	need	VBN
9935	797	8	to	to	TO
9935	797	9	operate	operate	VB
9935	797	10	mechanical	mechanical	JJ
9935	797	11	dish	dish	NN
9935	797	12	washers	washer	NNS
9935	797	13	,	,	,
9935	797	14	and	and	CC
9935	797	15	even	even	RB
9935	797	16	where	where	WRB
9935	797	17	they	-PRON-	PRP
9935	797	18	are	be	VBP
9935	797	19	installed	instal	VBN
9935	797	20	,	,	,
9935	797	21	the	the	DT
9935	797	22	glassware	glassware	NN
9935	797	23	,	,	,
9935	797	24	silver	silver	NN
9935	797	25	,	,	,
9935	797	26	and	and	CC
9935	797	27	cooking	cooking	NN
9935	797	28	utensils	utensil	NNS
9935	797	29	must	must	MD
9935	797	30	,	,	,
9935	797	31	as	as	IN
9935	797	32	a	a	DT
9935	797	33	rule	rule	NN
9935	797	34	,	,	,
9935	797	35	be	be	VB
9935	797	36	washed	wash	VBN
9935	797	37	by	by	IN
9935	797	38	hand	hand	NN
9935	797	39	.	.	.
9935	798	1	17	17	CD
9935	798	2	.	.	.
9935	799	1	FIRELESS	FIRELESS	NNP
9935	799	2	COOKER.--A	cooker.--a	CD
9935	799	3	device	device	NN
9935	799	4	that	that	WDT
9935	799	5	has	have	VBZ
9935	799	6	proved	prove	VBN
9935	799	7	to	to	TO
9935	799	8	be	be	VB
9935	799	9	really	really	RB
9935	799	10	labor	labor	NN
9935	799	11	-	-	HYPH
9935	799	12	saving	saving	NN
9935	799	13	is	be	VBZ
9935	799	14	the	the	DT
9935	799	15	fireless	fireless	NN
9935	799	16	cooker	cooker	NN
9935	799	17	,	,	,
9935	799	18	one	one	CD
9935	799	19	type	type	NN
9935	799	20	of	of	IN
9935	799	21	which	which	WDT
9935	799	22	is	be	VBZ
9935	799	23	shown	show	VBN
9935	799	24	in	in	IN
9935	799	25	Fig	Fig	NNP
9935	799	26	.	.	.
9935	800	1	6	6	CD
9935	800	2	.	.	.
9935	801	1	It	-PRON-	PRP
9935	801	2	consists	consist	VBZ
9935	801	3	of	of	IN
9935	801	4	an	an	DT
9935	801	5	insulated	insulate	VBN
9935	801	6	box	box	NN
9935	801	7	_	_	NNP
9935	801	8	a	a	DT
9935	801	9	_	_	NNP
9935	801	10	lined	line	VBN
9935	801	11	with	with	IN
9935	801	12	metal	metal	NN
9935	801	13	and	and	CC
9935	801	14	divided	divide	VBN
9935	801	15	into	into	IN
9935	801	16	compartments	compartment	NNS
9935	801	17	_	_	NNP
9935	801	18	b	b	NNP
9935	801	19	_	_	NNP
9935	801	20	,	,	,
9935	801	21	with	with	IN
9935	801	22	pans	pan	NNS
9935	801	23	_	_	NNP
9935	801	24	c	c	NNP
9935	801	25	_	_	NNP
9935	801	26	that	that	DT
9935	801	27	fit	fit	VB
9935	801	28	into	into	IN
9935	801	29	them	-PRON-	PRP
9935	801	30	.	.	.
9935	802	1	Hotplates	hotplate	NNS
9935	802	2	,	,	,
9935	802	3	or	or	CC
9935	802	4	stones	stone	NNS
9935	802	5	,	,	,
9935	802	6	as	as	IN
9935	802	7	they	-PRON-	PRP
9935	802	8	are	be	VBP
9935	802	9	sometimes	sometimes	RB
9935	802	10	called	call	VBN
9935	802	11	,	,	,
9935	802	12	are	be	VBP
9935	802	13	frequently	frequently	RB
9935	802	14	used	use	VBN
9935	802	15	if	if	IN
9935	802	16	the	the	DT
9935	802	17	article	article	NN
9935	802	18	to	to	TO
9935	802	19	be	be	VB
9935	802	20	cooked	cook	VBN
9935	802	21	requires	require	VBZ
9935	802	22	them	-PRON-	PRP
9935	802	23	.	.	.
9935	803	1	These	these	DT
9935	803	2	stones	stone	NNS
9935	803	3	,	,	,
9935	803	4	which	which	WDT
9935	803	5	are	be	VBP
9935	803	6	shown	show	VBN
9935	803	7	at	at	IN
9935	803	8	_	_	NNP
9935	803	9	d	d	NNP
9935	803	10	_	_	NNP
9935	803	11	,	,	,
9935	803	12	are	be	VBP
9935	803	13	supported	support	VBN
9935	803	14	in	in	IN
9935	803	15	the	the	DT
9935	803	16	compartments	compartment	NNS
9935	803	17	by	by	IN
9935	803	18	metal	metal	NN
9935	803	19	racks	rack	NNS
9935	803	20	_	_	NNP
9935	803	21	e	e	NNP
9935	803	22	_	_	NNP
9935	803	23	,	,	,
9935	803	24	and	and	CC
9935	803	25	they	-PRON-	PRP
9935	803	26	are	be	VBP
9935	803	27	lifted	lift	VBN
9935	803	28	in	in	IN
9935	803	29	and	and	CC
9935	803	30	out	out	RB
9935	803	31	by	by	IN
9935	803	32	means	mean	NNS
9935	803	33	of	of	IN
9935	803	34	wire	wire	NN
9935	803	35	handles	handle	NNS
9935	803	36	_	_	NNP
9935	803	37	f	f	NNP
9935	803	38	_	_	NNP
9935	803	39	.	.	.
9935	804	1	[	[	-LRB-
9935	804	2	Illustration	illustration	NN
9935	804	3	:	:	:
9935	804	4	Fig	fig	NN
9935	804	5	6	6	CD
9935	804	6	.	.	.
9935	804	7	]	]	-RRB-
9935	805	1	To	to	TO
9935	805	2	use	use	VB
9935	805	3	a	a	DT
9935	805	4	fireless	fireless	NN
9935	805	5	cooker	cooker	NN
9935	805	6	properly	properly	RB
9935	805	7	,	,	,
9935	805	8	the	the	DT
9935	805	9	food	food	NN
9935	805	10	must	must	MD
9935	805	11	be	be	VB
9935	805	12	cooked	cook	VBN
9935	805	13	for	for	IN
9935	805	14	a	a	DT
9935	805	15	short	short	JJ
9935	805	16	time	time	NN
9935	805	17	on	on	IN
9935	805	18	the	the	DT
9935	805	19	stove	stove	NN
9935	805	20	;	;	:
9935	805	21	then	then	RB
9935	805	22	it	-PRON-	PRP
9935	805	23	must	must	MD
9935	805	24	be	be	VB
9935	805	25	tightly	tightly	RB
9935	805	26	covered	cover	VBN
9935	805	27	and	and	CC
9935	805	28	placed	place	VBN
9935	805	29	in	in	IN
9935	805	30	one	one	CD
9935	805	31	of	of	IN
9935	805	32	the	the	DT
9935	805	33	insulated	insulated	JJ
9935	805	34	compartments	compartment	NNS
9935	805	35	.	.	.
9935	806	1	If	if	IN
9935	806	2	hotplates	hotplate	NNS
9935	806	3	are	be	VBP
9935	806	4	to	to	TO
9935	806	5	be	be	VB
9935	806	6	used	use	VBN
9935	806	7	they	-PRON-	PRP
9935	806	8	must	must	MD
9935	806	9	be	be	VB
9935	806	10	heated	heat	VBN
9935	806	11	in	in	IN
9935	806	12	the	the	DT
9935	806	13	same	same	JJ
9935	806	14	manner	manner	NN
9935	806	15	.	.	.
9935	807	1	The	the	DT
9935	807	2	food	food	NN
9935	807	3	loses	lose	VBZ
9935	807	4	its	-PRON-	PRP$
9935	807	5	heat	heat	NN
9935	807	6	so	so	RB
9935	807	7	gradually	gradually	RB
9935	807	8	in	in	IN
9935	807	9	the	the	DT
9935	807	10	fireless	fireless	NN
9935	807	11	cooker	cooker	NN
9935	807	12	that	that	WDT
9935	807	13	the	the	DT
9935	807	14	cooking	cooking	NN
9935	807	15	proceeds	proceed	VBZ
9935	807	16	slowly	slowly	RB
9935	807	17	but	but	CC
9935	807	18	effectually	effectually	RB
9935	807	19	.	.	.
9935	808	1	When	when	WRB
9935	808	2	the	the	DT
9935	808	3	previous	previous	JJ
9935	808	4	heating	heating	NN
9935	808	5	has	have	VBZ
9935	808	6	been	be	VBN
9935	808	7	sufficient	sufficient	JJ
9935	808	8	,	,	,
9935	808	9	the	the	DT
9935	808	10	food	food	NN
9935	808	11	will	will	MD
9935	808	12	be	be	VB
9935	808	13	cooked	cook	VBN
9935	808	14	and	and	CC
9935	808	15	still	still	RB
9935	808	16	warm	warm	JJ
9935	808	17	when	when	WRB
9935	808	18	the	the	DT
9935	808	19	cooker	cooker	NN
9935	808	20	is	be	VBZ
9935	808	21	opened	open	VBN
9935	808	22	hours	hour	NNS
9935	808	23	later	later	RB
9935	808	24	.	.	.
9935	809	1	Some	some	DT
9935	809	2	articles	article	NNS
9935	809	3	of	of	IN
9935	809	4	food	food	NN
9935	809	5	occasionally	occasionally	RB
9935	809	6	need	need	VBP
9935	809	7	reheating	reheat	VBG
9935	809	8	during	during	IN
9935	809	9	the	the	DT
9935	809	10	process	process	NN
9935	809	11	.	.	.
9935	810	1	By	by	IN
9935	810	2	this	this	DT
9935	810	3	method	method	NN
9935	810	4	of	of	IN
9935	810	5	cooking	cooking	NN
9935	810	6	there	there	EX
9935	810	7	is	be	VBZ
9935	810	8	no	no	DT
9935	810	9	loss	loss	NN
9935	810	10	of	of	IN
9935	810	11	flavor	flavor	NN
9935	810	12	or	or	CC
9935	810	13	food	food	NN
9935	810	14	value	value	NN
9935	810	15	,	,	,
9935	810	16	and	and	CC
9935	810	17	the	the	DT
9935	810	18	food	food	NN
9935	810	19	usually	usually	RB
9935	810	20	requires	require	VBZ
9935	810	21	no	no	DT
9935	810	22	further	further	JJ
9935	810	23	attention	attention	NN
9935	810	24	after	after	IN
9935	810	25	being	be	VBG
9935	810	26	placed	place	VBN
9935	810	27	in	in	IN
9935	810	28	the	the	DT
9935	810	29	cooker	cooker	NN
9935	810	30	.	.	.
9935	811	1	It	-PRON-	PRP
9935	811	2	also	also	RB
9935	811	3	permits	permit	VBZ
9935	811	4	of	of	IN
9935	811	5	economy	economy	NN
9935	811	6	in	in	IN
9935	811	7	both	both	DT
9935	811	8	fuel	fuel	NN
9935	811	9	and	and	CC
9935	811	10	time	time	NN
9935	811	11	.	.	.
9935	812	1	UTENSILS	UTENSILS	NNP
9935	812	2	FOR	for	IN
9935	812	3	FURNISHING	furnish	VBG
9935	812	4	A	a	DT
9935	812	5	KITCHEN	KITCHEN	NNP
9935	812	6	18	18	CD
9935	812	7	.	.	.
9935	813	1	As	as	IN
9935	813	2	a	a	DT
9935	813	3	guide	guide	NN
9935	813	4	in	in	IN
9935	813	5	purchasing	purchase	VBG
9935	813	6	equipment	equipment	NN
9935	813	7	for	for	IN
9935	813	8	a	a	DT
9935	813	9	kitchen	kitchen	NN
9935	813	10	,	,	,
9935	813	11	a	a	DT
9935	813	12	list	list	NN
9935	813	13	of	of	IN
9935	813	14	utensils	utensil	NNS
9935	813	15	is	be	VBZ
9935	813	16	here	here	RB
9935	813	17	presented	present	VBN
9935	813	18	.	.	.
9935	814	1	This	this	DT
9935	814	2	list	list	NN
9935	814	3	is	be	VBZ
9935	814	4	divided	divide	VBN
9935	814	5	into	into	IN
9935	814	6	utensils	utensil	NNS
9935	814	7	that	that	WDT
9935	814	8	are	be	VBP
9935	814	9	necessary	necessary	JJ
9935	814	10	and	and	CC
9935	814	11	those	those	DT
9935	814	12	that	that	WDT
9935	814	13	are	be	VBP
9935	814	14	convenient	convenient	JJ
9935	814	15	and	and	CC
9935	814	16	only	only	RB
9935	814	17	at	at	IN
9935	814	18	times	time	NNS
9935	814	19	necessary	necessary	JJ
9935	814	20	.	.	.
9935	815	1	In	in	IN
9935	815	2	any	any	DT
9935	815	3	case	case	NN
9935	815	4	,	,	,
9935	815	5	however	however	RB
9935	815	6	,	,	,
9935	815	7	the	the	DT
9935	815	8	number	number	NN
9935	815	9	of	of	IN
9935	815	10	utensils	utensil	NNS
9935	815	11	and	and	CC
9935	815	12	the	the	DT
9935	815	13	size	size	NN
9935	815	14	must	must	MD
9935	815	15	be	be	VB
9935	815	16	determined	determine	VBN
9935	815	17	by	by	IN
9935	815	18	the	the	DT
9935	815	19	quantity	quantity	NN
9935	815	20	of	of	IN
9935	815	21	food	food	NN
9935	815	22	that	that	WDT
9935	815	23	is	be	VBZ
9935	815	24	to	to	TO
9935	815	25	be	be	VB
9935	815	26	prepared	prepare	VBN
9935	815	27	.	.	.
9935	816	1	NECESSARY	NECESSARY	NNP
9935	816	2	EQUIPMENT	EQUIPMENT	NNP
9935	816	3	Baking	Baking	NNP
9935	816	4	dish	dish	VBP
9935	816	5	with	with	IN
9935	816	6	cover	cover	NN
9935	816	7	Bread	Bread	NNP
9935	816	8	box	box	NN
9935	816	9	Bread	Bread	NNP
9935	816	10	knife	knife	NN
9935	816	11	Bread	bread	NN
9935	816	12	pans	pan	NNS
9935	816	13	Can	Can	MD
9935	816	14	opener	opener	VB
9935	816	15	Cake	Cake	NNP
9935	816	16	knife	knife	NN
9935	816	17	Chopping	Chopping	NNP
9935	816	18	bowl	bowl	NN
9935	816	19	and	and	CC
9935	816	20	knife	knife	NN
9935	816	21	or	or	CC
9935	816	22	food	food	NN
9935	816	23	chopper	chopper	IN
9935	816	24	Coffee	coffee	NN
9935	816	25	mill	mill	NN
9935	816	26	Coffee	coffee	NN
9935	816	27	pot	pot	NN
9935	816	28	Colander	Colander	NNP
9935	816	29	Cookie	Cookie	NNP
9935	816	30	cutter	cutter	NN
9935	816	31	Corer	Corer	NNP
9935	816	32	,	,	,
9935	816	33	Apple	Apple	NNP
9935	816	34	Cutting	Cutting	NNP
9935	816	35	board	board	NN
9935	816	36	Dishpan	Dishpan	NNP
9935	816	37	Double	double	JJ
9935	816	38	boiler	boiler	NN
9935	816	39	Egg	Egg	NNP
9935	816	40	beater	beater	NN
9935	816	41	Flour	Flour	NNP
9935	816	42	sifter	sifter	NN
9935	816	43	Forks	Forks	NNP
9935	816	44	Frying	fry	VBG
9935	816	45	pan	pan	NN
9935	816	46	,	,	,
9935	816	47	large	large	JJ
9935	816	48	Frying	fry	VBG
9935	816	49	pan	pan	NN
9935	816	50	,	,	,
9935	816	51	small	small	JJ
9935	816	52	Garbage	Garbage	NNP
9935	816	53	can	can	MD
9935	816	54	Grater	Grater	NNP
9935	816	55	Kettle	Kettle	NNP
9935	816	56	covers	cover	VBZ
9935	816	57	Kettles	Kettles	NNP
9935	816	58	,	,	,
9935	816	59	two	two	CD
9935	816	60	or	or	CC
9935	816	61	more	more	JJR
9935	816	62	Knife	Knife	NNP
9935	816	63	sharpener	sharpener	NN
9935	816	64	Knives	Knives	NNPS
9935	816	65	Lemon	Lemon	NNP
9935	816	66	squeezer	squeezer	NN
9935	816	67	Long	long	RB
9935	816	68	-	-	HYPH
9935	816	69	handled	handle	VBN
9935	816	70	fork	fork	NN
9935	816	71	Measuring	Measuring	NNP
9935	816	72	cup	cup	NN
9935	816	73	Meat	Meat	NNP
9935	816	74	board	board	NN
9935	816	75	Meat	Meat	NNP
9935	816	76	knife	knife	NN
9935	816	77	Mixing	Mixing	NNP
9935	816	78	bowls	bowl	VBZ
9935	816	79	Mixing	Mixing	NNP
9935	816	80	spoons	spoon	NNS
9935	816	81	Molding	Molding	NNP
9935	816	82	board	board	NN
9935	816	83	Muffin	Muffin	NNP
9935	816	84	pan	pan	NN
9935	816	85	Paring	pare	VBG
9935	816	86	knife	knife	NN
9935	816	87	Pepper	Pepper	NNP
9935	816	88	shaker	shaker	NN
9935	816	89	Pie	Pie	NNP
9935	816	90	pans	pan	VBZ
9935	816	91	Potato	potato	JJ
9935	816	92	masher	masher	NN
9935	816	93	Rinsing	Rinsing	NNP
9935	816	94	,	,	,
9935	816	95	or	or	CC
9935	816	96	draining	drain	VBG
9935	816	97	,	,	,
9935	816	98	pan	pan	NNP
9935	816	99	Roasting	Roasting	NNP
9935	816	100	pan	pan	NN
9935	816	101	Rolling	Rolling	NNP
9935	816	102	pin	pin	NNP
9935	816	103	Salt	Salt	NNP
9935	816	104	box	box	NN
9935	816	105	Saucepans	Saucepans	NNPS
9935	816	106	Spatula	Spatula	NNP
9935	816	107	Tablespoons	Tablespoons	NNPS
9935	816	108	Teakettle	Teakettle	NNP
9935	816	109	Teapot	teapot	NN
9935	816	110	Teaspoons	teaspoon	NNS
9935	816	111	Toaster	Toaster	NNP
9935	816	112	Wire	Wire	NNP
9935	816	113	strainer	strainer	NN
9935	816	114	Wooden	wooden	JJ
9935	816	115	spoon	spoon	NN
9935	816	116	CONVENIENT	CONVENIENT	NNP
9935	816	117	EQUIPMENT	EQUIPMENT	NNP
9935	816	118	Bread	bread	NN
9935	816	119	mixer	mixer	NN
9935	816	120	Cake	Cake	NNP
9935	816	121	coolers	cooler	NNS
9935	816	122	Cake	Cake	NNP
9935	816	123	mixer	mixer	NN
9935	816	124	Cake	Cake	NNP
9935	816	125	turner	turner	NN
9935	816	126	Casseroles	Casseroles	NNP
9935	816	127	Clock	Clock	NNP
9935	816	128	Coffee	Coffee	NNP
9935	816	129	percolator	percolator	NN
9935	816	130	Containers	container	NNS
9935	816	131	for	for	IN
9935	816	132	spices	spice	NNS
9935	816	133	and	and	CC
9935	816	134	dry	dry	JJ
9935	816	135	groceries	grocery	NNS
9935	816	136	Cookie	Cookie	NNP
9935	816	137	sheets	sheet	NNS
9935	816	138	Cream	Cream	NNP
9935	816	139	whip	whip	NN
9935	816	140	Egg	Egg	NNP
9935	816	141	whip	whip	NN
9935	816	142	Fireless	Fireless	NNP
9935	816	143	cooker	cooker	NN
9935	816	144	Frying	fry	VBG
9935	816	145	kettle	kettle	NN
9935	816	146	and	and	CC
9935	816	147	basket	basket	VB
9935	816	148	Funnel	Funnel	NNP
9935	816	149	Glass	Glass	NNP
9935	816	150	jars	jar	NNS
9935	816	151	for	for	IN
9935	816	152	canning	can	VBG
9935	816	153	Griddle	Griddle	NNP
9935	816	154	Ice	Ice	NNP
9935	816	155	-	-	HYPH
9935	816	156	cream	cream	NN
9935	816	157	freezer	freezer	NN
9935	816	158	Ice	ice	NN
9935	816	159	pick	pick	VB
9935	816	160	Jelly	Jelly	NNP
9935	816	161	molds	mold	VBZ
9935	816	162	Nest	nest	NN
9935	816	163	of	of	IN
9935	816	164	bowls	bowl	VBZ
9935	816	165	Pan	Pan	NNP
9935	816	166	for	for	IN
9935	816	167	baking	bake	VBG
9935	816	168	fish	fish	NN
9935	816	169	Potato	Potato	NNP
9935	816	170	knife	knife	NN
9935	816	171	Potato	Potato	NNP
9935	816	172	ricer	ricer	NN
9935	816	173	Ramekins	Ramekins	NNP
9935	816	174	Quart	Quart	NNP
9935	816	175	measure	measure	NN
9935	816	176	Scales	Scales	NNP
9935	816	177	Scissors	Scissors	NNPS
9935	816	178	Set	Set	NNP
9935	816	179	of	of	IN
9935	816	180	skewers	skewer	NNS
9935	816	181	Steamer	Steamer	NNP
9935	816	182	Waffle	Waffle	NNP
9935	816	183	iron	iron	NN
9935	816	184	Wheel	wheel	NN
9935	816	185	cart	cart	NN
9935	816	186	*	*	NFP
9935	816	187	*	*	NFP
9935	816	188	*	*	NFP
9935	816	189	*	*	NFP
9935	816	190	*	*	NFP
9935	816	191	GETTING	get	VBG
9935	816	192	FOODS	foods	JJ
9935	816	193	READY	ready	JJ
9935	816	194	FOR	for	IN
9935	816	195	COOKING	cooking	NN
9935	816	196	PRELIMINARY	PRELIMINARY	NNP
9935	816	197	PREPARATION	PREPARATION	NNP
9935	816	198	19	19	CD
9935	816	199	.	.	.
9935	817	1	Before	before	IN
9935	817	2	foods	food	NNS
9935	817	3	that	that	WDT
9935	817	4	require	require	VBP
9935	817	5	cooking	cooking	NN
9935	817	6	are	be	VBP
9935	817	7	cooked	cook	VBN
9935	817	8	or	or	CC
9935	817	9	before	before	IN
9935	817	10	foods	food	NNS
9935	817	11	that	that	WDT
9935	817	12	are	be	VBP
9935	817	13	to	to	TO
9935	817	14	be	be	VB
9935	817	15	eaten	eat	VBN
9935	817	16	raw	raw	JJ
9935	817	17	are	be	VBP
9935	817	18	served	serve	VBN
9935	817	19	,	,	,
9935	817	20	they	-PRON-	PRP
9935	817	21	must	must	MD
9935	817	22	be	be	VB
9935	817	23	properly	properly	RB
9935	817	24	prepared	prepare	VBN
9935	817	25	,	,	,
9935	817	26	for	for	IN
9935	817	27	their	-PRON-	PRP$
9935	817	28	palatability	palatability	NN
9935	817	29	and	and	CC
9935	817	30	their	-PRON-	PRP$
9935	817	31	value	value	NN
9935	817	32	as	as	IN
9935	817	33	food	food	NN
9935	817	34	depend	depend	VBP
9935	817	35	considerably	considerably	RB
9935	817	36	on	on	IN
9935	817	37	the	the	DT
9935	817	38	way	way	NN
9935	817	39	in	in	IN
9935	817	40	which	which	WDT
9935	817	41	they	-PRON-	PRP
9935	817	42	are	be	VBP
9935	817	43	made	make	VBN
9935	817	44	ready	ready	JJ
9935	817	45	for	for	IN
9935	817	46	cooking	cooking	NN
9935	817	47	or	or	CC
9935	817	48	for	for	IN
9935	817	49	eating	eat	VBG
9935	817	50	.	.	.
9935	818	1	Of	of	RB
9935	818	2	course	course	RB
9935	818	3	,	,	,
9935	818	4	the	the	DT
9935	818	5	way	way	NN
9935	818	6	in	in	IN
9935	818	7	which	which	WDT
9935	818	8	food	food	NN
9935	818	9	should	should	MD
9935	818	10	be	be	VB
9935	818	11	prepared	prepare	VBN
9935	818	12	will	will	MD
9935	818	13	depend	depend	VB
9935	818	14	on	on	IN
9935	818	15	how	how	WRB
9935	818	16	it	-PRON-	PRP
9935	818	17	is	be	VBZ
9935	818	18	to	to	TO
9935	818	19	be	be	VB
9935	818	20	served	serve	VBN
9935	818	21	,	,	,
9935	818	22	but	but	CC
9935	818	23	in	in	IN
9935	818	24	any	any	DT
9935	818	25	event	event	NN
9935	818	26	all	all	DT
9935	818	27	foods	food	NNS
9935	818	28	,	,	,
9935	818	29	for	for	IN
9935	818	30	the	the	DT
9935	818	31	sake	sake	NN
9935	818	32	of	of	IN
9935	818	33	cleanliness	cleanliness	NN
9935	818	34	,	,	,
9935	818	35	must	must	MD
9935	818	36	first	first	RB
9935	818	37	be	be	VB
9935	818	38	washed	wash	VBN
9935	818	39	with	with	IN
9935	818	40	water	water	NN
9935	818	41	or	or	CC
9935	818	42	wiped	wipe	VBD
9935	818	43	with	with	IN
9935	818	44	a	a	DT
9935	818	45	clean	clean	JJ
9935	818	46	,	,	,
9935	818	47	damp	damp	JJ
9935	818	48	cloth	cloth	NN
9935	818	49	.	.	.
9935	819	1	20	20	CD
9935	819	2	.	.	.
9935	820	1	The	the	DT
9935	820	2	ways	way	NNS
9935	820	3	in	in	IN
9935	820	4	which	which	WDT
9935	820	5	vegetables	vegetable	NNS
9935	820	6	and	and	CC
9935	820	7	fruits	fruit	NNS
9935	820	8	are	be	VBP
9935	820	9	made	make	VBN
9935	820	10	ready	ready	JJ
9935	820	11	for	for	IN
9935	820	12	cooking	cooking	NN
9935	820	13	vary	vary	NN
9935	820	14	.	.	.
9935	821	1	Sometimes	sometimes	RB
9935	821	2	such	such	JJ
9935	821	3	foods	food	NNS
9935	821	4	are	be	VBP
9935	821	5	cooked	cook	VBN
9935	821	6	with	with	IN
9935	821	7	the	the	DT
9935	821	8	skins	skin	NNS
9935	821	9	on	on	RB
9935	821	10	,	,	,
9935	821	11	and	and	CC
9935	821	12	sometimes	sometimes	RB
9935	821	13	certain	certain	JJ
9935	821	14	vegetables	vegetable	NNS
9935	821	15	,	,	,
9935	821	16	such	such	JJ
9935	821	17	as	as	IN
9935	821	18	new	new	JJ
9935	821	19	potatoes	potato	NNS
9935	821	20	,	,	,
9935	821	21	young	young	JJ
9935	821	22	carrots	carrot	NNS
9935	821	23	and	and	CC
9935	821	24	parsnips	parsnip	NNS
9935	821	25	,	,	,
9935	821	26	vegetable	vegetable	NN
9935	821	27	oysters	oyster	NNS
9935	821	28	,	,	,
9935	821	29	etc	etc	FW
9935	821	30	.	.	.
9935	821	31	,	,	,
9935	821	32	are	be	VBP
9935	821	33	made	make	VBN
9935	821	34	ready	ready	JJ
9935	821	35	in	in	IN
9935	821	36	an	an	DT
9935	821	37	economical	economical	JJ
9935	821	38	way	way	NN
9935	821	39	by	by	IN
9935	821	40	scraping	scrape	VBG
9935	821	41	off	off	RP
9935	821	42	their	-PRON-	PRP$
9935	821	43	skins	skin	NNS
9935	821	44	with	with	IN
9935	821	45	a	a	DT
9935	821	46	knife	knife	NN
9935	821	47	.	.	.
9935	822	1	Vegetables	vegetable	NNS
9935	822	2	are	be	VBP
9935	822	3	also	also	RB
9935	822	4	peeled	peel	VBN
9935	822	5	,	,	,
9935	822	6	and	and	CC
9935	822	7	when	when	WRB
9935	822	8	this	this	DT
9935	822	9	is	be	VBZ
9935	822	10	done	do	VBN
9935	822	11	a	a	DT
9935	822	12	very	very	RB
9935	822	13	sharp	sharp	JJ
9935	822	14	knife	knife	NN
9935	822	15	with	with	IN
9935	822	16	a	a	DT
9935	822	17	thin	thin	JJ
9935	822	18	blade	blade	NN
9935	822	19	should	should	MD
9935	822	20	be	be	VB
9935	822	21	used	use	VBN
9935	822	22	and	and	CC
9935	822	23	as	as	RB
9935	822	24	little	little	JJ
9935	822	25	of	of	IN
9935	822	26	the	the	DT
9935	822	27	food	food	NN
9935	822	28	removed	remove	VBN
9935	822	29	as	as	IN
9935	822	30	possible	possible	JJ
9935	822	31	.	.	.
9935	823	1	Still	still	RB
9935	823	2	another	another	DT
9935	823	3	way	way	NN
9935	823	4	of	of	IN
9935	823	5	removing	remove	VBG
9935	823	6	the	the	DT
9935	823	7	skins	skin	NNS
9935	823	8	of	of	IN
9935	823	9	such	such	JJ
9935	823	10	foods	food	NNS
9935	823	11	as	as	IN
9935	823	12	tomatoes	tomato	NNS
9935	823	13	,	,	,
9935	823	14	nuts	nut	NNS
9935	823	15	,	,	,
9935	823	16	and	and	CC
9935	823	17	some	some	DT
9935	823	18	fruits	fruit	NNS
9935	823	19	is	be	VBZ
9935	823	20	by	by	IN
9935	823	21	_	_	NNP
9935	823	22	blanching	blanch	VBG
9935	823	23	_	_	NNP
9935	823	24	.	.	.
9935	824	1	In	in	IN
9935	824	2	this	this	DT
9935	824	3	process	process	NN
9935	824	4	,	,	,
9935	824	5	the	the	DT
9935	824	6	skins	skin	NNS
9935	824	7	are	be	VBP
9935	824	8	loosened	loosen	VBN
9935	824	9	so	so	IN
9935	824	10	that	that	IN
9935	824	11	they	-PRON-	PRP
9935	824	12	may	may	MD
9935	824	13	be	be	VB
9935	824	14	removed	remove	VBN
9935	824	15	easily	easily	RB
9935	824	16	,	,	,
9935	824	17	either	either	CC
9935	824	18	by	by	IN
9935	824	19	immersing	immerse	VBG
9935	824	20	the	the	DT
9935	824	21	foods	food	NNS
9935	824	22	in	in	IN
9935	824	23	boiling	boil	VBG
9935	824	24	water	water	NN
9935	824	25	or	or	CC
9935	824	26	by	by	IN
9935	824	27	pouring	pour	VBG
9935	824	28	boiling	boil	VBG
9935	824	29	water	water	NN
9935	824	30	over	over	IN
9935	824	31	them	-PRON-	PRP
9935	824	32	and	and	CC
9935	824	33	allowing	allow	VBG
9935	824	34	them	-PRON-	PRP
9935	824	35	to	to	TO
9935	824	36	stand	stand	VB
9935	824	37	in	in	IN
9935	824	38	the	the	DT
9935	824	39	water	water	NN
9935	824	40	for	for	IN
9935	824	41	a	a	DT
9935	824	42	few	few	JJ
9935	824	43	minutes	minute	NNS
9935	824	44	,	,	,
9935	824	45	but	but	CC
9935	824	46	not	not	RB
9935	824	47	long	long	RB
9935	824	48	enough	enough	RB
9935	824	49	to	to	TO
9935	824	50	soften	soften	VB
9935	824	51	them	-PRON-	PRP
9935	824	52	.	.	.
9935	825	1	Blanching	blanch	VBG
9935	825	2	used	use	VBN
9935	825	3	in	in	IN
9935	825	4	this	this	DT
9935	825	5	sense	sense	NN
9935	825	6	should	should	MD
9935	825	7	not	not	RB
9935	825	8	be	be	VB
9935	825	9	confused	confuse	VBN
9935	825	10	with	with	IN
9935	825	11	the	the	DT
9935	825	12	same	same	JJ
9935	825	13	word	word	NN
9935	825	14	when	when	WRB
9935	825	15	it	-PRON-	PRP
9935	825	16	means	mean	VBZ
9935	825	17	"	"	``
9935	825	18	to	to	TO
9935	825	19	take	take	VB
9935	825	20	color	color	NN
9935	825	21	out	out	RB
9935	825	22	"	"	''
9935	825	23	and	and	CC
9935	825	24	has	have	VBZ
9935	825	25	reference	reference	NN
9935	825	26	to	to	IN
9935	825	27	a	a	DT
9935	825	28	process	process	NN
9935	825	29	of	of	IN
9935	825	30	bleaching	bleach	VBG
9935	825	31	.	.	.
9935	826	1	Only	only	RB
9935	826	2	when	when	WRB
9935	826	3	the	the	DT
9935	826	4	word	word	NN
9935	826	5	means	mean	VBZ
9935	826	6	"	"	``
9935	826	7	to	to	TO
9935	826	8	remove	remove	VB
9935	826	9	the	the	DT
9935	826	10	covering	covering	NN
9935	826	11	of	of	IN
9935	826	12	"	"	``
9935	826	13	can	can	MD
9935	826	14	it	-PRON-	PRP
9935	826	15	be	be	VB
9935	826	16	applied	apply	VBN
9935	826	17	to	to	IN
9935	826	18	the	the	DT
9935	826	19	peeling	peeling	NN
9935	826	20	of	of	IN
9935	826	21	tomatoes	tomato	NNS
9935	826	22	,	,	,
9935	826	23	fruits	fruit	NNS
9935	826	24	,	,	,
9935	826	25	and	and	CC
9935	826	26	nuts	nut	NNS
9935	826	27	.	.	.
9935	827	1	Vegetables	vegetable	NNS
9935	827	2	and	and	CC
9935	827	3	fruits	fruit	NNS
9935	827	4	may	may	MD
9935	827	5	be	be	VB
9935	827	6	cooked	cook	VBN
9935	827	7	whole	whole	JJ
9935	827	8	or	or	CC
9935	827	9	they	-PRON-	PRP
9935	827	10	may	may	MD
9935	827	11	be	be	VB
9935	827	12	cut	cut	VBN
9935	827	13	into	into	IN
9935	827	14	chunks	chunk	NNS
9935	827	15	,	,	,
9935	827	16	or	or	CC
9935	827	17	pieces	piece	NNS
9935	827	18	,	,	,
9935	827	19	or	or	CC
9935	827	20	into	into	IN
9935	827	21	slices	slice	NNS
9935	827	22	.	.	.
9935	828	1	21	21	CD
9935	828	2	.	.	.
9935	829	1	In	in	IN
9935	829	2	order	order	NN
9935	829	3	to	to	TO
9935	829	4	get	get	VB
9935	829	5	meats	meat	NNS
9935	829	6	ready	ready	JJ
9935	829	7	for	for	IN
9935	829	8	cooking	cooking	NN
9935	829	9	,	,	,
9935	829	10	it	-PRON-	PRP
9935	829	11	is	be	VBZ
9935	829	12	necessary	necessary	JJ
9935	829	13	to	to	TO
9935	829	14	wipe	wipe	VB
9935	829	15	them	-PRON-	PRP
9935	829	16	clean	clean	JJ
9935	829	17	and	and	CC
9935	829	18	usually	usually	RB
9935	829	19	to	to	TO
9935	829	20	trim	trim	VB
9935	829	21	off	off	RP
9935	829	22	all	all	DT
9935	829	23	unnecessary	unnecessary	JJ
9935	829	24	bone	bone	NN
9935	829	25	,	,	,
9935	829	26	fat	fat	NN
9935	829	27	,	,	,
9935	829	28	and	and	CC
9935	829	29	skin	skin	NN
9935	829	30	.	.	.
9935	830	1	Meats	meat	NNS
9935	830	2	may	may	MD
9935	830	3	be	be	VB
9935	830	4	cooked	cook	VBN
9935	830	5	in	in	IN
9935	830	6	large	large	JJ
9935	830	7	pieces	piece	NNS
9935	830	8	or	or	CC
9935	830	9	small	small	JJ
9935	830	10	pieces	piece	NNS
9935	830	11	or	or	CC
9935	830	12	they	-PRON-	PRP
9935	830	13	may	may	MD
9935	830	14	be	be	VB
9935	830	15	ground	grind	VBN
9935	830	16	,	,	,
9935	830	17	depending	depend	VBG
9935	830	18	on	on	IN
9935	830	19	the	the	DT
9935	830	20	cooking	cooking	NN
9935	830	21	process	process	NN
9935	830	22	to	to	TO
9935	830	23	be	be	VB
9935	830	24	used	use	VBN
9935	830	25	.	.	.
9935	831	1	Before	before	IN
9935	831	2	cooking	cook	VBG
9935	831	3	poultry	poultry	NN
9935	831	4	and	and	CC
9935	831	5	fish	fish	NN
9935	831	6	,	,	,
9935	831	7	they	-PRON-	PRP
9935	831	8	should	should	MD
9935	831	9	be	be	VB
9935	831	10	thoroughly	thoroughly	RB
9935	831	11	cleaned	clean	VBN
9935	831	12	and	and	CC
9935	831	13	then	then	RB
9935	831	14	trimmed	trim	VBD
9935	831	15	and	and	CC
9935	831	16	cut	cut	VBD
9935	831	17	to	to	TO
9935	831	18	suit	suit	VB
9935	831	19	the	the	DT
9935	831	20	cooking	cooking	NN
9935	831	21	process	process	NN
9935	831	22	chosen	choose	VBN
9935	831	23	.	.	.
9935	832	1	If	if	IN
9935	832	2	desired	desire	VBN
9935	832	3	,	,	,
9935	832	4	the	the	DT
9935	832	5	bones	bone	NNS
9935	832	6	may	may	MD
9935	832	7	be	be	VB
9935	832	8	removed	remove	VBN
9935	832	9	from	from	IN
9935	832	10	poultry	poultry	NN
9935	832	11	or	or	CC
9935	832	12	fish	fish	NN
9935	832	13	before	before	IN
9935	832	14	cooking	cooking	NN
9935	832	15	,	,	,
9935	832	16	and	and	CC
9935	832	17	sometimes	sometimes	RB
9935	832	18	it	-PRON-	PRP
9935	832	19	is	be	VBZ
9935	832	20	advantageous	advantageous	JJ
9935	832	21	to	to	TO
9935	832	22	do	do	VB
9935	832	23	so	so	RB
9935	832	24	.	.	.
9935	833	1	Cream	cream	NN
9935	833	2	and	and	CC
9935	833	3	raw	raw	JJ
9935	833	4	eggs	egg	NNS
9935	833	5	may	may	MD
9935	833	6	be	be	VB
9935	833	7	whipped	whip	VBN
9935	833	8	or	or	CC
9935	833	9	beaten	beat	VBN
9935	833	10	light	light	NN
9935	833	11	before	before	IN
9935	833	12	they	-PRON-	PRP
9935	833	13	are	be	VBP
9935	833	14	served	serve	VBN
9935	833	15	or	or	CC
9935	833	16	cooked	cook	VBN
9935	833	17	,	,	,
9935	833	18	and	and	CC
9935	833	19	after	after	IN
9935	833	20	such	such	JJ
9935	833	21	foods	food	NNS
9935	833	22	as	as	IN
9935	833	23	fruits	fruit	NNS
9935	833	24	,	,	,
9935	833	25	vegetables	vegetable	NNS
9935	833	26	,	,	,
9935	833	27	meats	meat	NNS
9935	833	28	,	,	,
9935	833	29	and	and	CC
9935	833	30	fish	fish	NN
9935	833	31	have	have	VBP
9935	833	32	been	be	VBN
9935	833	33	cooked	cook	VBN
9935	833	34	,	,	,
9935	833	35	they	-PRON-	PRP
9935	833	36	may	may	MD
9935	833	37	be	be	VB
9935	833	38	sliced	slice	VBN
9935	833	39	,	,	,
9935	833	40	chopped	chop	VBN
9935	833	41	,	,	,
9935	833	42	ground	ground	NN
9935	833	43	,	,	,
9935	833	44	mashed	mash	VBD
9935	833	45	,	,	,
9935	833	46	or	or	CC
9935	833	47	cut	cut	VBN
9935	833	48	into	into	IN
9935	833	49	dice	dice	NN
9935	833	50	,	,	,
9935	833	51	or	or	CC
9935	833	52	small	small	JJ
9935	833	53	pieces	piece	NNS
9935	833	54	.	.	.
9935	834	1	MIXING	mixing	VB
9935	834	2	OF	of	IN
9935	834	3	FOOD	food	NN
9935	834	4	INGREDIENTS	INGREDIENTS	NNP
9935	834	5	22	22	CD
9935	834	6	.	.	.
9935	835	1	PROCESSES	PROCESSES	NNP
9935	835	2	INVOLVED	involve	VBN
9935	835	3	IN	in	IN
9935	835	4	MIXING.--In	MIXING.--In	NNP
9935	835	5	cookery	cookery	NN
9935	835	6	,	,	,
9935	835	7	the	the	DT
9935	835	8	mixing	mixing	NN
9935	835	9	of	of	IN
9935	835	10	ingredients	ingredient	NNS
9935	835	11	is	be	VBZ
9935	835	12	done	do	VBN
9935	835	13	for	for	IN
9935	835	14	several	several	JJ
9935	835	15	purposes	purpose	NNS
9935	835	16	--	--	:
9935	835	17	to	to	TO
9935	835	18	produce	produce	VB
9935	835	19	a	a	DT
9935	835	20	certain	certain	JJ
9935	835	21	texture	texture	NN
9935	835	22	,	,	,
9935	835	23	to	to	TO
9935	835	24	give	give	VB
9935	835	25	a	a	DT
9935	835	26	smoothness	smoothness	NN
9935	835	27	or	or	CC
9935	835	28	creaminess	creaminess	NN
9935	835	29	to	to	IN
9935	835	30	a	a	DT
9935	835	31	mixture	mixture	NN
9935	835	32	,	,	,
9935	835	33	or	or	CC
9935	835	34	to	to	TO
9935	835	35	impart	impart	VB
9935	835	36	lightness	lightness	NN
9935	835	37	.	.	.
9935	836	1	Various	various	JJ
9935	836	2	processes	process	NNS
9935	836	3	are	be	VBP
9935	836	4	involved	involve	VBN
9935	836	5	in	in	IN
9935	836	6	the	the	DT
9935	836	7	mixing	mixing	NN
9935	836	8	of	of	IN
9935	836	9	ingredients	ingredient	NNS
9935	836	10	,	,	,
9935	836	11	and	and	CC
9935	836	12	the	the	DT
9935	836	13	results	result	NNS
9935	836	14	that	that	WDT
9935	836	15	are	be	VBP
9935	836	16	accomplished	accomplish	VBN
9935	836	17	depend	depend	VBP
9935	836	18	entirely	entirely	RB
9935	836	19	on	on	IN
9935	836	20	the	the	DT
9935	836	21	method	method	NN
9935	836	22	that	that	WDT
9935	836	23	is	be	VBZ
9935	836	24	selected	select	VBN
9935	836	25	.	.	.
9935	837	1	The	the	DT
9935	837	2	most	most	RBS
9935	837	3	important	important	JJ
9935	837	4	of	of	IN
9935	837	5	these	these	DT
9935	837	6	processes	process	NNS
9935	837	7	with	with	IN
9935	837	8	brief	brief	JJ
9935	837	9	explanations	explanation	NNS
9935	837	10	of	of	IN
9935	837	11	what	what	WP
9935	837	12	they	-PRON-	PRP
9935	837	13	mean	mean	VBP
9935	837	14	follow	follow	VB
9935	837	15	.	.	.
9935	838	1	BEATING	BEATING	NNP
9935	838	2	is	be	VBZ
9935	838	3	a	a	DT
9935	838	4	rapid	rapid	JJ
9935	838	5	motion	motion	NN
9935	838	6	that	that	WDT
9935	838	7	picks	pick	VBZ
9935	838	8	up	up	RP
9935	838	9	material	material	NN
9935	838	10	from	from	IN
9935	838	11	the	the	DT
9935	838	12	bottom	bottom	NN
9935	838	13	and	and	CC
9935	838	14	mixes	mix	VBZ
9935	838	15	it	-PRON-	PRP
9935	838	16	with	with	IN
9935	838	17	that	that	DT
9935	838	18	nearer	nearer	VB
9935	838	19	the	the	DT
9935	838	20	surface	surface	NN
9935	838	21	.	.	.
9935	839	1	It	-PRON-	PRP
9935	839	2	is	be	VBZ
9935	839	3	done	do	VBN
9935	839	4	with	with	IN
9935	839	5	a	a	DT
9935	839	6	spoon	spoon	NN
9935	839	7	,	,	,
9935	839	8	a	a	DT
9935	839	9	fork	fork	NN
9935	839	10	,	,	,
9935	839	11	an	an	DT
9935	839	12	egg	egg	NNP
9935	839	13	whip	whip	NN
9935	839	14	,	,	,
9935	839	15	or	or	CC
9935	839	16	,	,	,
9935	839	17	if	if	IN
9935	839	18	the	the	DT
9935	839	19	mixture	mixture	NN
9935	839	20	is	be	VBZ
9935	839	21	thin	thin	JJ
9935	839	22	,	,	,
9935	839	23	with	with	IN
9935	839	24	a	a	DT
9935	839	25	rotary	rotary	JJ
9935	839	26	egg	egg	NN
9935	839	27	beater	beater	NN
9935	839	28	.	.	.
9935	840	1	Sometimes	sometimes	RB
9935	840	2	beating	beat	VBG
9935	840	3	is	be	VBZ
9935	840	4	done	do	VBN
9935	840	5	for	for	IN
9935	840	6	the	the	DT
9935	840	7	purpose	purpose	NN
9935	840	8	of	of	IN
9935	840	9	incorporating	incorporate	VBG
9935	840	10	air	air	NN
9935	840	11	and	and	CC
9935	840	12	thus	thus	RB
9935	840	13	making	make	VBG
9935	840	14	the	the	DT
9935	840	15	mixture	mixture	NN
9935	840	16	light	light	NN
9935	840	17	.	.	.
9935	841	1	STIRRING	stirring	NN
9935	841	2	is	be	VBZ
9935	841	3	usually	usually	RB
9935	841	4	done	do	VBN
9935	841	5	with	with	IN
9935	841	6	a	a	DT
9935	841	7	spoon	spoon	NN
9935	841	8	,	,	,
9935	841	9	and	and	CC
9935	841	10	is	be	VBZ
9935	841	11	accomplished	accomplish	VBN
9935	841	12	by	by	IN
9935	841	13	moving	move	VBG
9935	841	14	the	the	DT
9935	841	15	spoon	spoon	NN
9935	841	16	in	in	IN
9935	841	17	circles	circle	NNS
9935	841	18	,	,	,
9935	841	19	around	around	RB
9935	841	20	and	and	CC
9935	841	21	around	around	RB
9935	841	22	,	,	,
9935	841	23	through	through	IN
9935	841	24	ingredients	ingredient	NNS
9935	841	25	contained	contain	VBN
9935	841	26	in	in	IN
9935	841	27	a	a	DT
9935	841	28	pan	pan	NN
9935	841	29	or	or	CC
9935	841	30	a	a	DT
9935	841	31	bowl	bowl	NN
9935	841	32	.	.	.
9935	842	1	This	this	DT
9935	842	2	is	be	VBZ
9935	842	3	the	the	DT
9935	842	4	method	method	NN
9935	842	5	that	that	WDT
9935	842	6	is	be	VBZ
9935	842	7	generally	generally	RB
9935	842	8	applied	apply	VBN
9935	842	9	to	to	IN
9935	842	10	the	the	DT
9935	842	11	simple	simple	JJ
9935	842	12	mixing	mixing	NN
9935	842	13	of	of	IN
9935	842	14	ingredients	ingredient	NNS
9935	842	15	.	.	.
9935	843	1	FOLDING	folding	NN
9935	843	2	is	be	VBZ
9935	843	3	a	a	DT
9935	843	4	careful	careful	JJ
9935	843	5	process	process	NN
9935	843	6	whereby	whereby	WRB
9935	843	7	beaten	beat	VBN
9935	843	8	egg	egg	NN
9935	843	9	or	or	CC
9935	843	10	whipped	whip	VBN
9935	843	11	cream	cream	NN
9935	843	12	is	be	VBZ
9935	843	13	added	add	VBN
9935	843	14	to	to	IN
9935	843	15	a	a	DT
9935	843	16	mixture	mixture	NN
9935	843	17	without	without	IN
9935	843	18	destroying	destroy	VBG
9935	843	19	its	-PRON-	PRP$
9935	843	20	lightness	lightness	NN
9935	843	21	.	.	.
9935	844	1	It	-PRON-	PRP
9935	844	2	is	be	VBZ
9935	844	3	accomplished	accomplish	VBN
9935	844	4	by	by	IN
9935	844	5	placing	place	VBG
9935	844	6	the	the	DT
9935	844	7	egg	egg	NN
9935	844	8	or	or	CC
9935	844	9	cream	cream	NN
9935	844	10	on	on	IN
9935	844	11	top	top	NN
9935	844	12	of	of	IN
9935	844	13	a	a	DT
9935	844	14	mixture	mixture	NN
9935	844	15	in	in	IN
9935	844	16	a	a	DT
9935	844	17	bowl	bowl	NN
9935	844	18	or	or	CC
9935	844	19	a	a	DT
9935	844	20	pan	pan	NN
9935	844	21	,	,	,
9935	844	22	and	and	CC
9935	844	23	then	then	RB
9935	844	24	passing	pass	VBG
9935	844	25	a	a	DT
9935	844	26	spoon	spoon	NN
9935	844	27	down	down	RP
9935	844	28	through	through	IN
9935	844	29	both	both	DT
9935	844	30	and	and	CC
9935	844	31	bringing	bring	VBG
9935	844	32	up	up	RP
9935	844	33	a	a	DT
9935	844	34	spoonful	spoonful	NN
9935	844	35	of	of	IN
9935	844	36	the	the	DT
9935	844	37	mixture	mixture	NN
9935	844	38	and	and	CC
9935	844	39	placing	place	VBG
9935	844	40	it	-PRON-	PRP
9935	844	41	on	on	IN
9935	844	42	top	top	NN
9935	844	43	.	.	.
9935	845	1	This	this	DT
9935	845	2	motion	motion	NN
9935	845	3	is	be	VBZ
9935	845	4	repeated	repeat	VBN
9935	845	5	until	until	IN
9935	845	6	the	the	DT
9935	845	7	two	two	CD
9935	845	8	are	be	VBP
9935	845	9	well	well	RB
9935	845	10	blended	blended	JJ
9935	845	11	,	,	,
9935	845	12	but	but	CC
9935	845	13	this	this	DT
9935	845	14	result	result	NN
9935	845	15	should	should	MD
9935	845	16	be	be	VB
9935	845	17	accomplished	accomplish	VBN
9935	845	18	with	with	IN
9935	845	19	as	as	RB
9935	845	20	few	few	JJ
9935	845	21	strokes	stroke	NNS
9935	845	22	as	as	IN
9935	845	23	possible	possible	JJ
9935	845	24	.	.	.
9935	846	1	RUBBING	RUBBING	NNP
9935	846	2	is	be	VBZ
9935	846	3	done	do	VBN
9935	846	4	by	by	IN
9935	846	5	pressing	press	VBG
9935	846	6	materials	material	NNS
9935	846	7	against	against	IN
9935	846	8	the	the	DT
9935	846	9	side	side	NN
9935	846	10	of	of	IN
9935	846	11	a	a	DT
9935	846	12	bowl	bowl	NN
9935	846	13	with	with	IN
9935	846	14	the	the	DT
9935	846	15	back	back	NN
9935	846	16	of	of	IN
9935	846	17	a	a	DT
9935	846	18	spoon	spoon	NN
9935	846	19	.	.	.
9935	847	1	This	this	DT
9935	847	2	is	be	VBZ
9935	847	3	the	the	DT
9935	847	4	process	process	NN
9935	847	5	that	that	WDT
9935	847	6	is	be	VBZ
9935	847	7	applied	apply	VBN
9935	847	8	when	when	WRB
9935	847	9	butter	butter	NN
9935	847	10	and	and	CC
9935	847	11	other	other	JJ
9935	847	12	fats	fat	NNS
9935	847	13	are	be	VBP
9935	847	14	to	to	TO
9935	847	15	be	be	VB
9935	847	16	mixed	mix	VBN
9935	847	17	with	with	IN
9935	847	18	such	such	JJ
9935	847	19	dry	dry	JJ
9935	847	20	ingredients	ingredient	NNS
9935	847	21	as	as	IN
9935	847	22	sugar	sugar	NN
9935	847	23	and	and	CC
9935	847	24	flour	flour	NN
9935	847	25	.	.	.
9935	848	1	CREAMING	CREAMING	NNP
9935	848	2	consists	consist	VBZ
9935	848	3	in	in	IN
9935	848	4	continuing	continue	VBG
9935	848	5	the	the	DT
9935	848	6	rubbing	rubbing	NN
9935	848	7	process	process	NN
9935	848	8	until	until	IN
9935	848	9	the	the	DT
9935	848	10	texture	texture	NN
9935	848	11	becomes	become	VBZ
9935	848	12	soft	soft	JJ
9935	848	13	and	and	CC
9935	848	14	smooth	smooth	JJ
9935	848	15	and	and	CC
9935	848	16	is	be	VBZ
9935	848	17	of	of	IN
9935	848	18	a	a	DT
9935	848	19	creamy	creamy	JJ
9935	848	20	consistency	consistency	NN
9935	848	21	.	.	.
9935	849	1	CUTTING	cutting	NN
9935	849	2	-	-	HYPH
9935	849	3	IN	in	NN
9935	849	4	is	be	VBZ
9935	849	5	a	a	DT
9935	849	6	method	method	NN
9935	849	7	used	use	VBN
9935	849	8	to	to	TO
9935	849	9	combine	combine	VB
9935	849	10	butter	butter	NN
9935	849	11	with	with	IN
9935	849	12	flour	flour	NN
9935	849	13	when	when	WRB
9935	849	14	it	-PRON-	PRP
9935	849	15	is	be	VBZ
9935	849	16	desired	desire	VBN
9935	849	17	to	to	TO
9935	849	18	have	have	VB
9935	849	19	the	the	DT
9935	849	20	butter	butter	NN
9935	849	21	remain	remain	VB
9935	849	22	hard	hard	JJ
9935	849	23	or	or	CC
9935	849	24	in	in	IN
9935	849	25	small	small	JJ
9935	849	26	pieces	piece	NNS
9935	849	27	.	.	.
9935	850	1	It	-PRON-	PRP
9935	850	2	is	be	VBZ
9935	850	3	done	do	VBN
9935	850	4	by	by	IN
9935	850	5	chopping	chop	VBG
9935	850	6	the	the	DT
9935	850	7	butter	butter	NN
9935	850	8	into	into	IN
9935	850	9	the	the	DT
9935	850	10	flour	flour	NN
9935	850	11	with	with	IN
9935	850	12	a	a	DT
9935	850	13	knife	knife	NN
9935	850	14	.	.	.
9935	851	1	SIFTING	SIFTING	NNP
9935	851	2	is	be	VBZ
9935	851	3	shaking	shake	VBG
9935	851	4	or	or	CC
9935	851	5	stirring	stir	VBG
9935	851	6	material	material	NN
9935	851	7	through	through	IN
9935	851	8	a	a	DT
9935	851	9	sifter	sifter	NN
9935	851	10	having	have	VBG
9935	851	11	a	a	DT
9935	851	12	fine	fine	JJ
9935	851	13	wire	wire	NN
9935	851	14	mesh	mesh	NN
9935	851	15	.	.	.
9935	852	1	It	-PRON-	PRP
9935	852	2	is	be	VBZ
9935	852	3	done	do	VBN
9935	852	4	to	to	TO
9935	852	5	remove	remove	VB
9935	852	6	foreign	foreign	JJ
9935	852	7	or	or	CC
9935	852	8	coarse	coarse	JJ
9935	852	9	material	material	NN
9935	852	10	,	,	,
9935	852	11	to	to	TO
9935	852	12	impart	impart	VB
9935	852	13	lightness	lightness	NN
9935	852	14	,	,	,
9935	852	15	or	or	CC
9935	852	16	to	to	TO
9935	852	17	mix	mix	VB
9935	852	18	dry	dry	JJ
9935	852	19	ingredients	ingredient	NNS
9935	852	20	together	together	RB
9935	852	21	.	.	.
9935	853	1	RICING	ricing	NN
9935	853	2	is	be	VBZ
9935	853	3	a	a	DT
9935	853	4	process	process	NN
9935	853	5	whereby	whereby	WRB
9935	853	6	certain	certain	JJ
9935	853	7	cooked	cook	VBN
9935	853	8	foods	food	NNS
9935	853	9	,	,	,
9935	853	10	such	such	JJ
9935	853	11	as	as	IN
9935	853	12	fruits	fruit	NNS
9935	853	13	,	,	,
9935	853	14	vegetables	vegetable	NNS
9935	853	15	,	,	,
9935	853	16	meats	meat	NNS
9935	853	17	,	,	,
9935	853	18	and	and	CC
9935	853	19	fish	fish	NN
9935	853	20	,	,	,
9935	853	21	may	may	MD
9935	853	22	be	be	VB
9935	853	23	reduced	reduce	VBN
9935	853	24	to	to	IN
9935	853	25	the	the	DT
9935	853	26	form	form	NN
9935	853	27	of	of	IN
9935	853	28	a	a	DT
9935	853	29	purÃ	purã	NN
9935	853	30	©	©	NNP
9935	853	31	e	e	NN
9935	853	32	.	.	.
9935	854	1	This	this	DT
9935	854	2	result	result	NN
9935	854	3	is	be	VBZ
9935	854	4	accomplished	accomplish	VBN
9935	854	5	by	by	IN
9935	854	6	forcing	force	VBG
9935	854	7	the	the	DT
9935	854	8	cooked	cooked	JJ
9935	854	9	material	material	NN
9935	854	10	through	through	IN
9935	854	11	a	a	DT
9935	854	12	ricer	ricer	NN
9935	854	13	.	.	.
9935	855	1	23	23	CD
9935	855	2	.	.	.
9935	856	1	APPLICATION	application	NN
9935	856	2	OF	of	IN
9935	856	3	MIXING	MIXING	NNP
9935	856	4	PROCESSES.--In	PROCESSES.--In	NNP
9935	856	5	applying	apply	VBG
9935	856	6	the	the	DT
9935	856	7	various	various	JJ
9935	856	8	mixing	mix	VBG
9935	856	9	processes	process	NNS
9935	856	10	,	,	,
9935	856	11	it	-PRON-	PRP
9935	856	12	is	be	VBZ
9935	856	13	well	well	JJ
9935	856	14	to	to	TO
9935	856	15	bear	bear	VB
9935	856	16	in	in	IN
9935	856	17	mind	mind	NN
9935	856	18	that	that	IN
9935	856	19	good	good	JJ
9935	856	20	results	result	NNS
9935	856	21	depend	depend	VBP
9935	856	22	considerably	considerably	RB
9935	856	23	on	on	IN
9935	856	24	the	the	DT
9935	856	25	order	order	NN
9935	856	26	of	of	IN
9935	856	27	mixing	mix	VBG
9935	856	28	,	,	,
9935	856	29	as	as	RB
9935	856	30	well	well	RB
9935	856	31	as	as	IN
9935	856	32	on	on	IN
9935	856	33	the	the	DT
9935	856	34	deftness	deftness	NN
9935	856	35	and	and	CC
9935	856	36	thoroughness	thoroughness	NN
9935	856	37	with	with	IN
9935	856	38	which	which	WDT
9935	856	39	each	each	DT
9935	856	40	process	process	NN
9935	856	41	is	be	VBZ
9935	856	42	performed	perform	VBN
9935	856	43	.	.	.
9935	857	1	This	this	DT
9935	857	2	fact	fact	NN
9935	857	3	is	be	VBZ
9935	857	4	clearly	clearly	RB
9935	857	5	demonstrated	demonstrate	VBN
9935	857	6	in	in	IN
9935	857	7	a	a	DT
9935	857	8	cake	cake	NN
9935	857	9	in	in	IN
9935	857	10	which	which	WDT
9935	857	11	the	the	DT
9935	857	12	butter	butter	NN
9935	857	13	and	and	CC
9935	857	14	sugar	sugar	NN
9935	857	15	have	have	VBP
9935	857	16	not	not	RB
9935	857	17	been	be	VBN
9935	857	18	actually	actually	RB
9935	857	19	creamed	cream	VBN
9935	857	20	,	,	,
9935	857	21	for	for	IN
9935	857	22	such	such	PDT
9935	857	23	a	a	DT
9935	857	24	cake	cake	NN
9935	857	25	will	will	MD
9935	857	26	not	not	RB
9935	857	27	have	have	VB
9935	857	28	the	the	DT
9935	857	29	same	same	JJ
9935	857	30	texture	texture	NN
9935	857	31	as	as	IN
9935	857	32	one	one	CD
9935	857	33	in	in	IN
9935	857	34	which	which	WDT
9935	857	35	the	the	DT
9935	857	36	creaming	creaming	NN
9935	857	37	has	have	VBZ
9935	857	38	been	be	VBN
9935	857	39	done	do	VBN
9935	857	40	properly	properly	RB
9935	857	41	.	.	.
9935	858	1	It	-PRON-	PRP
9935	858	2	is	be	VBZ
9935	858	3	also	also	RB
9935	858	4	shown	show	VBN
9935	858	5	in	in	IN
9935	858	6	angel	angel	NNP
9935	858	7	food	food	NNP
9935	858	8	or	or	CC
9935	858	9	sunshine	sunshine	NN
9935	858	10	cake	cake	NN
9935	858	11	,	,	,
9935	858	12	for	for	IN
9935	858	13	the	the	DT
9935	858	14	success	success	NN
9935	858	15	of	of	IN
9935	858	16	such	such	PDT
9935	858	17	a	a	DT
9935	858	18	cake	cake	NN
9935	858	19	depends	depend	VBZ
9935	858	20	largely	largely	RB
9935	858	21	on	on	IN
9935	858	22	the	the	DT
9935	858	23	skill	skill	NN
9935	858	24	employed	employ	VBN
9935	858	25	in	in	IN
9935	858	26	folding	fold	VBG
9935	858	27	in	in	IN
9935	858	28	the	the	DT
9935	858	29	whites	white	NNS
9935	858	30	of	of	IN
9935	858	31	eggs	egg	NNS
9935	858	32	or	or	CC
9935	858	33	in	in	IN
9935	858	34	beating	beat	VBG
9935	858	35	the	the	DT
9935	858	36	yolks	yolk	NNS
9935	858	37	.	.	.
9935	859	1	On	on	IN
9935	859	2	the	the	DT
9935	859	3	other	other	JJ
9935	859	4	hand	hand	NN
9935	859	5	,	,	,
9935	859	6	the	the	DT
9935	859	7	lightness	lightness	NN
9935	859	8	of	of	IN
9935	859	9	pastry	pastry	NN
9935	859	10	and	and	CC
9935	859	11	the	the	DT
9935	859	12	tenderness	tenderness	NN
9935	859	13	of	of	IN
9935	859	14	cookies	cookie	NNS
9935	859	15	depend	depend	VBP
9935	859	16	on	on	IN
9935	859	17	how	how	WRB
9935	859	18	each	each	DT
9935	859	19	is	be	VBZ
9935	859	20	rolled	roll	VBN
9935	859	21	out	out	RP
9935	859	22	,	,	,
9935	859	23	and	and	CC
9935	859	24	the	the	DT
9935	859	25	kneading	kneading	NN
9935	859	26	of	of	IN
9935	859	27	bread	bread	NN
9935	859	28	is	be	VBZ
9935	859	29	a	a	DT
9935	859	30	process	process	NN
9935	859	31	that	that	WDT
9935	859	32	demonstrates	demonstrate	VBZ
9935	859	33	that	that	IN
9935	859	34	many	many	JJ
9935	859	35	things	thing	NNS
9935	859	36	can	can	MD
9935	859	37	be	be	VB
9935	859	38	learned	learn	VBN
9935	859	39	by	by	IN
9935	859	40	actually	actually	RB
9935	859	41	doing	do	VBG
9935	859	42	them	-PRON-	PRP
9935	859	43	.	.	.
9935	860	1	As	as	IN
9935	860	2	progress	progress	NN
9935	860	3	is	be	VBZ
9935	860	4	made	make	VBN
9935	860	5	with	with	IN
9935	860	6	these	these	DT
9935	860	7	cookery	cookery	NN
9935	860	8	lessons	lesson	NNS
9935	860	9	,	,	,
9935	860	10	therefore	therefore	RB
9935	860	11	,	,	,
9935	860	12	the	the	DT
9935	860	13	application	application	NN
9935	860	14	of	of	IN
9935	860	15	the	the	DT
9935	860	16	mixing	mix	VBG
9935	860	17	processes	process	NNS
9935	860	18	should	should	MD
9935	860	19	not	not	RB
9935	860	20	be	be	VB
9935	860	21	overlooked	overlook	VBN
9935	860	22	.	.	.
9935	861	1	Beginners	beginner	NNS
9935	861	2	in	in	IN
9935	861	3	cookery	cookery	NN
9935	861	4	,	,	,
9935	861	5	owing	owe	VBG
9935	861	6	possibly	possibly	RB
9935	861	7	to	to	IN
9935	861	8	the	the	DT
9935	861	9	fact	fact	NN
9935	861	10	that	that	IN
9935	861	11	at	at	IN
9935	861	12	first	first	RB
9935	861	13	they	-PRON-	PRP
9935	861	14	can	can	MD
9935	861	15	not	not	RB
9935	861	16	handle	handle	VB
9935	861	17	soft	soft	JJ
9935	861	18	material	material	NN
9935	861	19	skilfully	skilfully	RB
9935	861	20	,	,	,
9935	861	21	are	be	VBP
9935	861	22	liable	liable	JJ
9935	861	23	to	to	TO
9935	861	24	make	make	VB
9935	861	25	the	the	DT
9935	861	26	mistake	mistake	NN
9935	861	27	of	of	IN
9935	861	28	getting	get	VBG
9935	861	29	the	the	DT
9935	861	30	ingredients	ingredient	NNS
9935	861	31	too	too	RB
9935	861	32	stiff	stiff	JJ
9935	861	33	.	.	.
9935	862	1	Yet	yet	CC
9935	862	2	no	no	DT
9935	862	3	beginner	beginner	NN
9935	862	4	need	nee	MD
9935	862	5	feel	feel	VB
9935	862	6	the	the	DT
9935	862	7	least	least	JJS
9935	862	8	bit	bit	NN
9935	862	9	discouraged	discouraged	JJ
9935	862	10	,	,	,
9935	862	11	for	for	IN
9935	862	12	ability	ability	NN
9935	862	13	in	in	IN
9935	862	14	this	this	DT
9935	862	15	direction	direction	NN
9935	862	16	comes	come	VBZ
9935	862	17	with	with	IN
9935	862	18	experience	experience	NN
9935	862	19	;	;	:
9935	862	20	indeed	indeed	RB
9935	862	21	,	,	,
9935	862	22	just	just	RB
9935	862	23	as	as	IN
9935	862	24	skill	skill	NN
9935	862	25	in	in	IN
9935	862	26	sewing	sewing	NN
9935	862	27	,	,	,
9935	862	28	embroidering	embroidering	NN
9935	862	29	,	,	,
9935	862	30	and	and	CC
9935	862	31	other	other	JJ
9935	862	32	processes	process	NNS
9935	862	33	comes	come	VBZ
9935	862	34	about	about	IN
9935	862	35	by	by	IN
9935	862	36	practice	practice	NN
9935	862	37	and	and	CC
9935	862	38	persistent	persistent	JJ
9935	862	39	effort	effort	NN
9935	862	40	,	,	,
9935	862	41	so	so	RB
9935	862	42	will	will	MD
9935	862	43	come	come	VB
9935	862	44	skill	skill	NN
9935	862	45	in	in	IN
9935	862	46	cooking	cooking	NN
9935	862	47	.	.	.
9935	863	1	MEASURING	MEASURING	NNP
9935	863	2	24	24	CD
9935	863	3	.	.	.
9935	864	1	Uniform	uniform	JJ
9935	864	2	results	result	NNS
9935	864	3	in	in	IN
9935	864	4	cookery	cookery	NN
9935	864	5	depend	depend	VBP
9935	864	6	on	on	IN
9935	864	7	accurate	accurate	JJ
9935	864	8	measurement	measurement	NN
9935	864	9	.	.	.
9935	865	1	Of	of	RB
9935	865	2	course	course	RB
9935	865	3	,	,	,
9935	865	4	there	there	EX
9935	865	5	are	be	VBP
9935	865	6	some	some	DT
9935	865	7	cooks	cook	NNS
9935	865	8	--	--	:
9935	865	9	and	and	CC
9935	865	10	good	good	JJ
9935	865	11	ones	one	NNS
9935	865	12	,	,	,
9935	865	13	too	too	RB
9935	865	14	--	--	:
9935	865	15	who	who	WP
9935	865	16	claim	claim	VBP
9935	865	17	that	that	IN
9935	865	18	they	-PRON-	PRP
9935	865	19	do	do	VBP
9935	865	20	not	not	RB
9935	865	21	measure	measure	VB
9935	865	22	,	,	,
9935	865	23	but	but	CC
9935	865	24	as	as	IN
9935	865	25	a	a	DT
9935	865	26	matter	matter	NN
9935	865	27	of	of	IN
9935	865	28	fact	fact	NN
9935	865	29	they	-PRON-	PRP
9935	865	30	have	have	VBP
9935	865	31	,	,	,
9935	865	32	through	through	IN
9935	865	33	long	long	JJ
9935	865	34	experience	experience	NN
9935	865	35	,	,	,
9935	865	36	developed	develop	VBD
9935	865	37	a	a	DT
9935	865	38	judgment	judgment	NN
9935	865	39	,	,	,
9935	865	40	or	or	CC
9935	865	41	"	"	``
9935	865	42	sense	sense	NN
9935	865	43	,	,	,
9935	865	44	"	"	''
9935	865	45	of	of	IN
9935	865	46	measurement	measurement	NN
9935	865	47	,	,	,
9935	865	48	which	which	WDT
9935	865	49	amounts	amount	VBZ
9935	865	50	to	to	IN
9935	865	51	the	the	DT
9935	865	52	same	same	JJ
9935	865	53	thing	thing	NN
9935	865	54	as	as	IN
9935	865	55	if	if	IN
9935	865	56	they	-PRON-	PRP
9935	865	57	actually	actually	RB
9935	865	58	did	do	VBD
9935	865	59	measure	measure	NN
9935	865	60	.	.	.
9935	866	1	Still	still	RB
9935	866	2	,	,	,
9935	866	3	even	even	RB
9935	866	4	these	these	DT
9935	866	5	cooks	cook	NNS
9935	866	6	can	can	MD
9935	866	7	not	not	RB
9935	866	8	be	be	VB
9935	866	9	absolutely	absolutely	RB
9935	866	10	sure	sure	JJ
9935	866	11	of	of	IN
9935	866	12	securing	secure	VBG
9935	866	13	as	as	IN
9935	866	14	satisfactory	satisfactory	JJ
9935	866	15	results	result	NNS
9935	866	16	time	time	NN
9935	866	17	after	after	IN
9935	866	18	time	time	NN
9935	866	19	as	as	IN
9935	866	20	are	be	VBP
9935	866	21	likely	likely	JJ
9935	866	22	to	to	TO
9935	866	23	follow	follow	VB
9935	866	24	the	the	DT
9935	866	25	employment	employment	NN
9935	866	26	of	of	IN
9935	866	27	a	a	DT
9935	866	28	more	more	RBR
9935	866	29	accurate	accurate	JJ
9935	866	30	method	method	NN
9935	866	31	.	.	.
9935	867	1	Therefore	therefore	RB
9935	867	2	,	,	,
9935	867	3	to	to	TO
9935	867	4	secure	secure	VB
9935	867	5	the	the	DT
9935	867	6	best	good	JJS
9935	867	7	results	result	NNS
9935	867	8	,	,	,
9935	867	9	every	every	DT
9935	867	10	kitchen	kitchen	NN
9935	867	11	should	should	MD
9935	867	12	be	be	VB
9935	867	13	supplied	supply	VBN
9935	867	14	with	with	IN
9935	867	15	the	the	DT
9935	867	16	proper	proper	JJ
9935	867	17	measuring	measuring	NN
9935	867	18	utensils	utensil	NNS
9935	867	19	,	,	,
9935	867	20	which	which	WDT
9935	867	21	are	be	VBP
9935	867	22	scales	scale	NNS
9935	867	23	,	,	,
9935	867	24	a	a	DT
9935	867	25	measuring	measure	VBG
9935	867	26	cup	cup	NN
9935	867	27	,	,	,
9935	867	28	and	and	CC
9935	867	29	a	a	DT
9935	867	30	set	set	NN
9935	867	31	of	of	IN
9935	867	32	measuring	measure	VBG
9935	867	33	spoons	spoon	NNS
9935	867	34	,	,	,
9935	867	35	or	or	CC
9935	867	36	a	a	DT
9935	867	37	standard	standard	JJ
9935	867	38	tablespoon	tablespoon	NN
9935	867	39	and	and	CC
9935	867	40	a	a	DT
9935	867	41	standard	standard	JJ
9935	867	42	teaspoon	teaspoon	NN
9935	867	43	.	.	.
9935	868	1	[	[	-LRB-
9935	868	2	Illustration	illustration	NN
9935	868	3	:	:	:
9935	868	4	Fig	Fig	NNP
9935	868	5	.	.	.
9935	869	1	7	7	LS
9935	869	2	]	]	-RRB-
9935	869	3	25	25	CD
9935	869	4	.	.	.
9935	870	1	SCALES.--In	SCALES.--In	NNP
9935	870	2	Fig	Fig	NNP
9935	870	3	.	.	.
9935	871	1	7	7	CD
9935	871	2	is	be	VBZ
9935	871	3	shown	show	VBN
9935	871	4	the	the	DT
9935	871	5	type	type	NN
9935	871	6	of	of	IN
9935	871	7	scales	scale	NNS
9935	871	8	generally	generally	RB
9935	871	9	included	include	VBN
9935	871	10	in	in	IN
9935	871	11	the	the	DT
9935	871	12	kitchen	kitchen	NN
9935	871	13	equipment	equipment	NN
9935	871	14	.	.	.
9935	872	1	The	the	DT
9935	872	2	material	material	NN
9935	872	3	to	to	TO
9935	872	4	be	be	VB
9935	872	5	weighed	weigh	VBN
9935	872	6	is	be	VBZ
9935	872	7	placed	place	VBN
9935	872	8	on	on	IN
9935	872	9	the	the	DT
9935	872	10	platform	platform	NN
9935	872	11	at	at	IN
9935	872	12	the	the	DT
9935	872	13	top	top	NN
9935	872	14	,	,	,
9935	872	15	and	and	CC
9935	872	16	the	the	DT
9935	872	17	weight	weight	NN
9935	872	18	of	of	IN
9935	872	19	it	-PRON-	PRP
9935	872	20	is	be	VBZ
9935	872	21	indicated	indicate	VBN
9935	872	22	on	on	IN
9935	872	23	the	the	DT
9935	872	24	dial	dial	NN
9935	872	25	by	by	IN
9935	872	26	a	a	DT
9935	872	27	pointer	pointer	NN
9935	872	28	,	,	,
9935	872	29	or	or	CC
9935	872	30	hand	hand	NN
9935	872	31	.	.	.
9935	873	1	Sometimes	sometimes	RB
9935	873	2	these	these	DT
9935	873	3	scales	scale	NNS
9935	873	4	are	be	VBP
9935	873	5	provided	provide	VBN
9935	873	6	with	with	IN
9935	873	7	a	a	DT
9935	873	8	scoop	scoop	NN
9935	873	9	in	in	IN
9935	873	10	which	which	WDT
9935	873	11	loose	loose	JJ
9935	873	12	materials	material	NNS
9935	873	13	may	may	MD
9935	873	14	be	be	VB
9935	873	15	placed	place	VBN
9935	873	16	in	in	IN
9935	873	17	weighing	weigh	VBG
9935	873	18	.	.	.
9935	874	1	Such	such	JJ
9935	874	2	scales	scale	NNS
9935	874	3	furnish	furnish	VBP
9935	874	4	a	a	DT
9935	874	5	correct	correct	JJ
9935	874	6	means	mean	VBZ
9935	874	7	not	not	RB
9935	874	8	only	only	RB
9935	874	9	of	of	IN
9935	874	10	measuring	measure	VBG
9935	874	11	materials	material	NNS
9935	874	12	,	,	,
9935	874	13	but	but	CC
9935	874	14	of	of	IN
9935	874	15	verifying	verify	VBG
9935	874	16	the	the	DT
9935	874	17	weights	weight	NNS
9935	874	18	of	of	IN
9935	874	19	foods	food	NNS
9935	874	20	from	from	IN
9935	874	21	the	the	DT
9935	874	22	market	market	NN
9935	874	23	,	,	,
9935	874	24	the	the	DT
9935	874	25	butcher	butcher	NN
9935	874	26	shop	shop	NN
9935	874	27	,	,	,
9935	874	28	or	or	CC
9935	874	29	the	the	DT
9935	874	30	grocery	grocery	NN
9935	874	31	.	.	.
9935	875	1	To	to	TO
9935	875	2	use	use	VB
9935	875	3	them	-PRON-	PRP
9935	875	4	properly	properly	RB
9935	875	5	,	,	,
9935	875	6	the	the	DT
9935	875	7	housewife	housewife	NN
9935	875	8	should	should	MD
9935	875	9	learn	learn	VB
9935	875	10	to	to	TO
9935	875	11	balance	balance	VB
9935	875	12	them	-PRON-	PRP
9935	875	13	exactly	exactly	RB
9935	875	14	,	,	,
9935	875	15	and	and	CC
9935	875	16	when	when	WRB
9935	875	17	she	-PRON-	PRP
9935	875	18	is	be	VBZ
9935	875	19	weighing	weigh	VBG
9935	875	20	articles	article	NNS
9935	875	21	she	-PRON-	PRP
9935	875	22	should	should	MD
9935	875	23	always	always	RB
9935	875	24	allow	allow	VB
9935	875	25	for	for	IN
9935	875	26	the	the	DT
9935	875	27	weight	weight	NN
9935	875	28	of	of	IN
9935	875	29	the	the	DT
9935	875	30	container	container	NN
9935	875	31	or	or	CC
9935	875	32	receptacle	receptacle	NN
9935	875	33	,	,	,
9935	875	34	even	even	RB
9935	875	35	if	if	IN
9935	875	36	it	-PRON-	PRP
9935	875	37	is	be	VBZ
9935	875	38	only	only	RB
9935	875	39	the	the	DT
9935	875	40	paper	paper	NN
9935	875	41	that	that	WDT
9935	875	42	holds	hold	VBZ
9935	875	43	the	the	DT
9935	875	44	food	food	NN
9935	875	45	.	.	.
9935	876	1	[	[	-LRB-
9935	876	2	Illustration	illustration	NN
9935	876	3	:	:	:
9935	876	4	Fig	Fig	NNP
9935	876	5	.	.	.
9935	877	1	8	8	LS
9935	877	2	]	]	-RRB-
9935	877	3	26	26	CD
9935	877	4	.	.	.
9935	878	1	MEASURING	measure	VBG
9935	878	2	CUPS.--Weighing	cups.--weighe	VBG
9935	878	3	the	the	DT
9935	878	4	articles	article	NNS
9935	878	5	called	call	VBN
9935	878	6	for	for	IN
9935	878	7	in	in	IN
9935	878	8	a	a	DT
9935	878	9	recipe	recipe	NN
9935	878	10	is	be	VBZ
9935	878	11	often	often	RB
9935	878	12	a	a	DT
9935	878	13	less	less	RBR
9935	878	14	convenient	convenient	JJ
9935	878	15	method	method	NN
9935	878	16	than	than	IN
9935	878	17	measuring	measure	VBG
9935	878	18	;	;	:
9935	878	19	therefore	therefore	RB
9935	878	20	,	,	,
9935	878	21	in	in	IN
9935	878	22	the	the	DT
9935	878	23	preparation	preparation	NN
9935	878	24	of	of	IN
9935	878	25	foods	food	NNS
9935	878	26	,	,	,
9935	878	27	measuring	measure	VBG
9935	878	28	is	be	VBZ
9935	878	29	more	more	RBR
9935	878	30	often	often	RB
9935	878	31	resorted	resort	VBN
9935	878	32	to	to	IN
9935	878	33	than	than	IN
9935	878	34	weighing	weigh	VBG
9935	878	35	.	.	.
9935	879	1	As	as	IN
9935	879	2	accuracy	accuracy	NN
9935	879	3	in	in	IN
9935	879	4	measurement	measurement	NN
9935	879	5	is	be	VBZ
9935	879	6	productive	productive	JJ
9935	879	7	of	of	IN
9935	879	8	the	the	DT
9935	879	9	best	good	JJS
9935	879	10	results	result	NNS
9935	879	11	,	,	,
9935	879	12	it	-PRON-	PRP
9935	879	13	is	be	VBZ
9935	879	14	necessary	necessary	JJ
9935	879	15	that	that	IN
9935	879	16	all	all	DT
9935	879	17	measures	measure	NNS
9935	879	18	be	be	VB
9935	879	19	as	as	RB
9935	879	20	accurate	accurate	JJ
9935	879	21	and	and	CC
9935	879	22	definite	definite	JJ
9935	879	23	as	as	IN
9935	879	24	possible	possible	JJ
9935	879	25	.	.	.
9935	880	1	For	for	IN
9935	880	2	measuring	measure	VBG
9935	880	3	the	the	DT
9935	880	4	ingredients	ingredient	NNS
9935	880	5	called	call	VBD
9935	880	6	for	for	IN
9935	880	7	in	in	IN
9935	880	8	recipes	recipe	NNS
9935	880	9	,	,	,
9935	880	10	use	use	NN
9935	880	11	is	be	VBZ
9935	880	12	generally	generally	RB
9935	880	13	made	make	VBN
9935	880	14	of	of	IN
9935	880	15	a	a	DT
9935	880	16	measuring	measure	VBG
9935	880	17	cup	cup	NN
9935	880	18	like	like	IN
9935	880	19	that	that	DT
9935	880	20	shown	show	VBN
9935	880	21	in	in	IN
9935	880	22	Fig	Fig	NNP
9935	880	23	.	.	.
9935	881	1	8	8	LS
9935	881	2	.	.	.
9935	882	1	Such	such	PDT
9935	882	2	a	a	DT
9935	882	3	cup	cup	NN
9935	882	4	is	be	VBZ
9935	882	5	designed	design	VBN
9935	882	6	to	to	TO
9935	882	7	hold	hold	VB
9935	882	8	2	2	CD
9935	882	9	gills	gill	NNS
9935	882	10	,	,	,
9935	882	11	or	or	CC
9935	882	12	1/2	1/2	CD
9935	882	13	pint	pint	NN
9935	882	14	,	,	,
9935	882	15	and	and	CC
9935	882	16	it	-PRON-	PRP
9935	882	17	is	be	VBZ
9935	882	18	marked	mark	VBN
9935	882	19	to	to	TO
9935	882	20	indicate	indicate	VB
9935	882	21	thirds	third	NNS
9935	882	22	and	and	CC
9935	882	23	quarters	quarter	NNS
9935	882	24	,	,	,
9935	882	25	so	so	IN
9935	882	26	that	that	IN
9935	882	27	it	-PRON-	PRP
9935	882	28	may	may	MD
9935	882	29	be	be	VB
9935	882	30	used	use	VBN
9935	882	31	for	for	IN
9935	882	32	recipes	recipe	NNS
9935	882	33	of	of	IN
9935	882	34	all	all	DT
9935	882	35	kinds	kind	NNS
9935	882	36	.	.	.
9935	883	1	If	if	IN
9935	883	2	a	a	DT
9935	883	3	liquid	liquid	NN
9935	883	4	is	be	VBZ
9935	883	5	to	to	TO
9935	883	6	be	be	VB
9935	883	7	measured	measure	VBN
9935	883	8	with	with	IN
9935	883	9	such	such	PDT
9935	883	10	a	a	DT
9935	883	11	cup	cup	NN
9935	883	12	,	,	,
9935	883	13	it	-PRON-	PRP
9935	883	14	should	should	MD
9935	883	15	be	be	VB
9935	883	16	filled	fill	VBN
9935	883	17	to	to	IN
9935	883	18	the	the	DT
9935	883	19	brim	brim	NN
9935	883	20	,	,	,
9935	883	21	but	but	CC
9935	883	22	if	if	IN
9935	883	23	dry	dry	JJ
9935	883	24	material	material	NN
9935	883	25	is	be	VBZ
9935	883	26	to	to	TO
9935	883	27	be	be	VB
9935	883	28	measured	measure	VBN
9935	883	29	with	with	IN
9935	883	30	it	-PRON-	PRP
9935	883	31	,	,	,
9935	883	32	the	the	DT
9935	883	33	material	material	NN
9935	883	34	should	should	MD
9935	883	35	be	be	VB
9935	883	36	heaped	heap	VBN
9935	883	37	up	up	RP
9935	883	38	in	in	IN
9935	883	39	the	the	DT
9935	883	40	cup	cup	NN
9935	883	41	with	with	IN
9935	883	42	a	a	DT
9935	883	43	spoon	spoon	NN
9935	883	44	and	and	CC
9935	883	45	then	then	RB
9935	883	46	scraped	scrape	VBD
9935	883	47	level	level	NN
9935	883	48	with	with	IN
9935	883	49	a	a	DT
9935	883	50	knife	knife	NN
9935	883	51	,	,	,
9935	883	52	in	in	IN
9935	883	53	the	the	DT
9935	883	54	manner	manner	NN
9935	883	55	shown	show	VBN
9935	883	56	in	in	IN
9935	883	57	Fig	Fig	NNP
9935	883	58	.	.	.
9935	884	1	9	9	CD
9935	884	2	.	.	.
9935	885	1	In	in	IN
9935	885	2	case	case	NN
9935	885	3	fractions	fraction	NNS
9935	885	4	or	or	CC
9935	885	5	parts	part	NNS
9935	885	6	of	of	IN
9935	885	7	a	a	DT
9935	885	8	cup	cup	NN
9935	885	9	are	be	VBP
9935	885	10	to	to	TO
9935	885	11	be	be	VB
9935	885	12	measured	measure	VBN
9935	885	13	,	,	,
9935	885	14	the	the	DT
9935	885	15	cup	cup	NN
9935	885	16	should	should	MD
9935	885	17	be	be	VB
9935	885	18	placed	place	VBN
9935	885	19	level	level	NN
9935	885	20	and	and	CC
9935	885	21	stationary	stationary	JJ
9935	885	22	and	and	CC
9935	885	23	then	then	RB
9935	885	24	filled	fill	VBN
9935	885	25	evenly	evenly	RB
9935	885	26	to	to	IN
9935	885	27	the	the	DT
9935	885	28	mark	mark	NN
9935	885	29	indicated	indicate	VBN
9935	885	30	on	on	IN
9935	885	31	the	the	DT
9935	885	32	cup	cup	NN
9935	885	33	itself	-PRON-	PRP
9935	885	34	.	.	.
9935	886	1	27	27	CD
9935	886	2	.	.	.
9935	887	1	Many	many	JJ
9935	887	2	times	time	NNS
9935	887	3	it	-PRON-	PRP
9935	887	4	will	will	MD
9935	887	5	be	be	VB
9935	887	6	found	find	VBN
9935	887	7	more	more	RBR
9935	887	8	convenient	convenient	JJ
9935	887	9	to	to	TO
9935	887	10	measure	measure	VB
9935	887	11	dry	dry	JJ
9935	887	12	materials	material	NNS
9935	887	13	with	with	IN
9935	887	14	a	a	DT
9935	887	15	spoon	spoon	NN
9935	887	16	.	.	.
9935	888	1	This	this	DT
9935	888	2	can	can	MD
9935	888	3	be	be	VB
9935	888	4	done	do	VBN
9935	888	5	with	with	IN
9935	888	6	accuracy	accuracy	NN
9935	888	7	if	if	IN
9935	888	8	it	-PRON-	PRP
9935	888	9	is	be	VBZ
9935	888	10	remembered	remember	VBN
9935	888	11	that	that	IN
9935	888	12	16	16	CD
9935	888	13	tablespoonfuls	tablespoonful	NNS
9935	888	14	make	make	VBP
9935	888	15	1	1	CD
9935	888	16	cup	cup	NN
9935	888	17	,	,	,
9935	888	18	or	or	CC
9935	888	19	1/2	1/2	CD
9935	888	20	pint	pint	NN
9935	888	21	;	;	:
9935	888	22	12	12	CD
9935	888	23	tablespoonfuls	tablespoonful	NNS
9935	888	24	,	,	,
9935	888	25	3/4	3/4	CD
9935	888	26	cup	cup	NN
9935	888	27	;	;	:
9935	888	28	8	8	CD
9935	888	29	tablespoonfuls	tablespoonful	NNS
9935	888	30	,	,	,
9935	888	31	1/2	1/2	CD
9935	888	32	cup	cup	NN
9935	888	33	;	;	:
9935	888	34	and	and	CC
9935	888	35	4	4	CD
9935	888	36	tablespoonfuls	tablespoonful	NNS
9935	888	37	,	,	,
9935	888	38	1/4	1/4	CD
9935	888	39	cup	cup	NN
9935	888	40	.	.	.
9935	889	1	If	if	IN
9935	889	2	no	no	DT
9935	889	3	measuring	measure	VBG
9935	889	4	cup	cup	NN
9935	889	5	like	like	IN
9935	889	6	the	the	DT
9935	889	7	one	one	NN
9935	889	8	just	just	RB
9935	889	9	described	describe	VBN
9935	889	10	is	be	VBZ
9935	889	11	at	at	IN
9935	889	12	hand	hand	NN
9935	889	13	,	,	,
9935	889	14	one	one	NN
9935	889	15	that	that	WDT
9935	889	16	will	will	MD
9935	889	17	hold	hold	VB
9935	889	18	16	16	CD
9935	889	19	level	level	NN
9935	889	20	tablespoonfuls	tablespoonful	NNS
9935	889	21	of	of	IN
9935	889	22	dry	dry	JJ
9935	889	23	material	material	NN
9935	889	24	may	may	MD
9935	889	25	be	be	VB
9935	889	26	selected	select	VBN
9935	889	27	from	from	IN
9935	889	28	the	the	DT
9935	889	29	kitchen	kitchen	NN
9935	889	30	supply	supply	NN
9935	889	31	of	of	IN
9935	889	32	dishes	dish	NNS
9935	889	33	.	.	.
9935	890	1	Such	such	PDT
9935	890	2	a	a	DT
9935	890	3	cup	cup	NN
9935	890	4	,	,	,
9935	890	5	however	however	RB
9935	890	6	,	,	,
9935	890	7	can	can	MD
9935	890	8	not	not	RB
9935	890	9	be	be	VB
9935	890	10	used	use	VBN
9935	890	11	successfully	successfully	RB
9935	890	12	in	in	IN
9935	890	13	measuring	measure	VBG
9935	890	14	a	a	DT
9935	890	15	half	half	NN
9935	890	16	,	,	,
9935	890	17	thirds	third	NNS
9935	890	18	,	,	,
9935	890	19	or	or	CC
9935	890	20	fourths	fourth	NNS
9935	890	21	;	;	:
9935	890	22	for	for	IN
9935	890	23	such	such	JJ
9935	890	24	measurements	measurement	NNS
9935	890	25	it	-PRON-	PRP
9935	890	26	will	will	MD
9935	890	27	be	be	VB
9935	890	28	better	well	JJR
9935	890	29	to	to	TO
9935	890	30	use	use	VB
9935	890	31	a	a	DT
9935	890	32	spoon	spoon	NN
9935	890	33	.	.	.
9935	891	1	[	[	-LRB-
9935	891	2	Illustration	illustration	NN
9935	891	3	:	:	:
9935	891	4	Fig	Fig	NNP
9935	891	5	.	.	.
9935	892	1	9	9	LS
9935	892	2	]	]	-RRB-
9935	892	3	As	as	IN
9935	892	4	a	a	DT
9935	892	5	rule	rule	NN
9935	892	6	,	,	,
9935	892	7	it	-PRON-	PRP
9935	892	8	will	will	MD
9935	892	9	be	be	VB
9935	892	10	found	find	VBN
9935	892	11	very	very	RB
9935	892	12	convenient	convenient	JJ
9935	892	13	to	to	TO
9935	892	14	have	have	VB
9935	892	15	two	two	CD
9935	892	16	measuring	measure	VBG
9935	892	17	cups	cup	NNS
9935	892	18	of	of	IN
9935	892	19	standard	standard	JJ
9935	892	20	size	size	NN
9935	892	21	,	,	,
9935	892	22	one	one	CD
9935	892	23	for	for	IN
9935	892	24	measuring	measure	VBG
9935	892	25	dry	dry	JJ
9935	892	26	ingredients	ingredient	NNS
9935	892	27	and	and	CC
9935	892	28	the	the	DT
9935	892	29	other	other	JJ
9935	892	30	for	for	IN
9935	892	31	measuring	measure	VBG
9935	892	32	moist	moist	JJ
9935	892	33	or	or	CC
9935	892	34	wet	wet	JJ
9935	892	35	ones	one	NNS
9935	892	36	.	.	.
9935	893	1	If	if	IN
9935	893	2	it	-PRON-	PRP
9935	893	3	is	be	VBZ
9935	893	4	impossible	impossible	JJ
9935	893	5	to	to	TO
9935	893	6	have	have	VB
9935	893	7	more	more	JJR
9935	893	8	than	than	IN
9935	893	9	one	one	CD
9935	893	10	,	,	,
9935	893	11	the	the	DT
9935	893	12	dry	dry	JJ
9935	893	13	materials	material	NNS
9935	893	14	should	should	MD
9935	893	15	be	be	VB
9935	893	16	measured	measure	VBN
9935	893	17	first	first	RB
9935	893	18	in	in	IN
9935	893	19	working	work	VBG
9935	893	20	out	out	RP
9935	893	21	a	a	DT
9935	893	22	recipe	recipe	NN
9935	893	23	,	,	,
9935	893	24	and	and	CC
9935	893	25	the	the	DT
9935	893	26	fats	fat	NNS
9935	893	27	and	and	CC
9935	893	28	liquids	liquid	NNS
9935	893	29	afterwards	afterwards	RB
9935	893	30	.	.	.
9935	894	1	Whatever	whatever	WDT
9935	894	2	plan	plan	NN
9935	894	3	of	of	IN
9935	894	4	measuring	measuring	NN
9935	894	5	is	be	VBZ
9935	894	6	followed	follow	VBN
9935	894	7	,	,	,
9935	894	8	however	however	RB
9935	894	9	,	,	,
9935	894	10	it	-PRON-	PRP
9935	894	11	should	should	MD
9935	894	12	always	always	RB
9935	894	13	be	be	VB
9935	894	14	remembered	remember	VBN
9935	894	15	that	that	IN
9935	894	16	recipes	recipe	NNS
9935	894	17	are	be	VBP
9935	894	18	written	write	VBN
9935	894	19	for	for	IN
9935	894	20	the	the	DT
9935	894	21	definite	definite	JJ
9935	894	22	quantities	quantity	NNS
9935	894	23	indicated	indicate	VBD
9935	894	24	and	and	CC
9935	894	25	mean	mean	VB
9935	894	26	_	_	NNP
9935	894	27	standard	standard	JJ
9935	894	28	_	_	NNP
9935	894	29	,	,	,
9935	894	30	not	not	RB
9935	894	31	approximate	approximate	JJ
9935	894	32	,	,	,
9935	894	33	cupfuls	cupful	NNS
9935	894	34	,	,	,
9935	894	35	tablespoonfuls	tablespoonful	NNS
9935	894	36	,	,	,
9935	894	37	and	and	CC
9935	894	38	teaspoonfuls	teaspoonful	NNS
9935	894	39	.	.	.
9935	895	1	28	28	CD
9935	895	2	.	.	.
9935	896	1	MEASURING	MEASURING	NNP
9935	896	2	SPOONS.--In	SPOONS.--In	NNP
9935	896	3	addition	addition	NN
9935	896	4	to	to	IN
9935	896	5	a	a	DT
9935	896	6	measuring	measure	VBG
9935	896	7	cup	cup	NN
9935	896	8	or	or	CC
9935	896	9	two	two	CD
9935	896	10	,	,	,
9935	896	11	a	a	DT
9935	896	12	set	set	NN
9935	896	13	of	of	IN
9935	896	14	measuring	measure	VBG
9935	896	15	spoons	spoon	NNS
9935	896	16	will	will	MD
9935	896	17	be	be	VB
9935	896	18	found	find	VBN
9935	896	19	extremely	extremely	RB
9935	896	20	convenient	convenient	JJ
9935	896	21	in	in	IN
9935	896	22	a	a	DT
9935	896	23	kitchen	kitchen	NN
9935	896	24	.	.	.
9935	897	1	However	however	RB
9935	897	2	,	,	,
9935	897	3	if	if	IN
9935	897	4	it	-PRON-	PRP
9935	897	5	is	be	VBZ
9935	897	6	impossible	impossible	JJ
9935	897	7	to	to	TO
9935	897	8	obtain	obtain	VB
9935	897	9	such	such	PDT
9935	897	10	a	a	DT
9935	897	11	set	set	NN
9935	897	12	,	,	,
9935	897	13	a	a	DT
9935	897	14	teaspoon	teaspoon	NN
9935	897	15	and	and	CC
9935	897	16	a	a	DT
9935	897	17	tablespoon	tablespoon	NN
9935	897	18	of	of	IN
9935	897	19	standard	standard	JJ
9935	897	20	size	size	NN
9935	897	21	will	will	MD
9935	897	22	answer	answer	VB
9935	897	23	for	for	IN
9935	897	24	measuring	measure	VBG
9935	897	25	purposes	purpose	NNS
9935	897	26	.	.	.
9935	898	1	Three	three	CD
9935	898	2	level	level	NN
9935	898	3	teaspoonfuls	teaspoonful	NNS
9935	898	4	are	be	VBP
9935	898	5	equal	equal	JJ
9935	898	6	to	to	IN
9935	898	7	1	1	CD
9935	898	8	tablespoonful	tablespoonful	JJ
9935	898	9	.	.	.
9935	899	1	When	when	WRB
9935	899	2	a	a	DT
9935	899	3	spoon	spoon	NN
9935	899	4	is	be	VBZ
9935	899	5	used	use	VBN
9935	899	6	,	,	,
9935	899	7	it	-PRON-	PRP
9935	899	8	is	be	VBZ
9935	899	9	heaped	heap	VBN
9935	899	10	with	with	IN
9935	899	11	the	the	DT
9935	899	12	dry	dry	JJ
9935	899	13	material	material	NN
9935	899	14	and	and	CC
9935	899	15	then	then	RB
9935	899	16	leveled	level	VBD
9935	899	17	with	with	IN
9935	899	18	a	a	DT
9935	899	19	knife	knife	NN
9935	899	20	,	,	,
9935	899	21	in	in	IN
9935	899	22	the	the	DT
9935	899	23	manner	manner	NN
9935	899	24	shown	show	VBN
9935	899	25	in	in	IN
9935	899	26	Fig	Fig	NNP
9935	899	27	.	.	.
9935	900	1	10	10	CD
9935	900	2	(	(	-LRB-
9935	900	3	_	_	NNP
9935	900	4	a	a	DT
9935	900	5	_	_	NNP
9935	900	6	)	)	-RRB-
9935	900	7	.	.	.
9935	901	1	If	if	IN
9935	901	2	1/2	1/2	CD
9935	901	3	spoonful	spoonful	JJ
9935	901	4	is	be	VBZ
9935	901	5	desired	desire	VBN
9935	901	6	,	,	,
9935	901	7	it	-PRON-	PRP
9935	901	8	is	be	VBZ
9935	901	9	leveled	level	VBN
9935	901	10	first	first	RB
9935	901	11	,	,	,
9935	901	12	as	as	IN
9935	901	13	indicated	indicate	VBN
9935	901	14	in	in	IN
9935	901	15	(	(	-LRB-
9935	901	16	_	_	NNP
9935	901	17	a	a	DT
9935	901	18	_	_	NNP
9935	901	19	)	)	-RRB-
9935	901	20	,	,	,
9935	901	21	and	and	CC
9935	901	22	then	then	RB
9935	901	23	marked	mark	VBD
9935	901	24	through	through	IN
9935	901	25	the	the	DT
9935	901	26	center	center	NN
9935	901	27	with	with	IN
9935	901	28	a	a	DT
9935	901	29	knife	knife	NN
9935	901	30	and	and	CC
9935	901	31	half	half	NN
9935	901	32	of	of	IN
9935	901	33	its	-PRON-	PRP$
9935	901	34	contents	content	NNS
9935	901	35	pushed	push	VBD
9935	901	36	off	off	RP
9935	901	37	,	,	,
9935	901	38	as	as	IN
9935	901	39	shown	show	VBN
9935	901	40	in	in	IN
9935	901	41	(	(	-LRB-
9935	901	42	_	_	NNP
9935	901	43	b	b	NNP
9935	901	44	_	_	NNP
9935	901	45	)	)	-RRB-
9935	901	46	.	.	.
9935	902	1	Fourths	fourth	NNS
9935	902	2	and	and	CC
9935	902	3	eighths	eighth	NNS
9935	902	4	are	be	VBP
9935	902	5	measured	measure	VBN
9935	902	6	in	in	IN
9935	902	7	the	the	DT
9935	902	8	same	same	JJ
9935	902	9	way	way	NN
9935	902	10	,	,	,
9935	902	11	as	as	IN
9935	902	12	is	be	VBZ
9935	902	13	indicated	indicate	VBN
9935	902	14	in	in	IN
9935	902	15	Fig	Fig	NNP
9935	902	16	.	.	.
9935	903	1	11	11	CD
9935	903	2	(	(	-LRB-
9935	903	3	_	_	NNP
9935	903	4	a	a	DT
9935	903	5	_	_	NNP
9935	903	6	)	)	-RRB-
9935	903	7	,	,	,
9935	903	8	but	but	CC
9935	903	9	thirds	third	NNS
9935	903	10	are	be	VBP
9935	903	11	measured	measure	VBN
9935	903	12	across	across	IN
9935	903	13	the	the	DT
9935	903	14	bowl	bowl	NN
9935	903	15	of	of	IN
9935	903	16	the	the	DT
9935	903	17	spoon	spoon	NN
9935	903	18	,	,	,
9935	903	19	as	as	IN
9935	903	20	in	in	IN
9935	903	21	(	(	-LRB-
9935	903	22	_	_	NNP
9935	903	23	b	b	NNP
9935	903	24	_	_	NNP
9935	903	25	)	)	-RRB-
9935	903	26	.	.	.
9935	904	1	[	[	-LRB-
9935	904	2	Illustration	illustration	NN
9935	904	3	:	:	:
9935	904	4	Fig	Fig	NNP
9935	904	5	.	.	.
9935	905	1	10	10	CD
9935	905	2	]	]	-RRB-
9935	905	3	29	29	CD
9935	905	4	.	.	.
9935	906	1	Precautions	precaution	NNS
9935	906	2	to	to	TO
9935	906	3	Observe	observe	VB
9935	906	4	in	in	IN
9935	906	5	Measuring.--In	Measuring.--In	NNP
9935	906	6	measuring	measure	VBG
9935	906	7	some	some	DT
9935	906	8	of	of	IN
9935	906	9	the	the	DT
9935	906	10	materials	material	NNS
9935	906	11	used	use	VBN
9935	906	12	in	in	IN
9935	906	13	the	the	DT
9935	906	14	preparation	preparation	NN
9935	906	15	of	of	IN
9935	906	16	foods	food	NNS
9935	906	17	,	,	,
9935	906	18	certain	certain	JJ
9935	906	19	points	point	NNS
9935	906	20	concerning	concern	VBG
9935	906	21	them	-PRON-	PRP
9935	906	22	should	should	MD
9935	906	23	receive	receive	VB
9935	906	24	attention	attention	NN
9935	906	25	.	.	.
9935	907	1	For	for	IN
9935	907	2	instance	instance	NN
9935	907	3	,	,	,
9935	907	4	all	all	DT
9935	907	5	powdered	powder	VBN
9935	907	6	materials	material	NNS
9935	907	7	,	,	,
9935	907	8	such	such	JJ
9935	907	9	as	as	IN
9935	907	10	flour	flour	NN
9935	907	11	,	,	,
9935	907	12	must	must	MD
9935	907	13	first	first	RB
9935	907	14	be	be	VB
9935	907	15	sifted	sift	VBN
9935	907	16	,	,	,
9935	907	17	as	as	IN
9935	907	18	the	the	DT
9935	907	19	amount	amount	NN
9935	907	20	increases	increase	VBZ
9935	907	21	upon	upon	IN
9935	907	22	sifting	sift	VBG
9935	907	23	,	,	,
9935	907	24	it	-PRON-	PRP
9935	907	25	being	be	VBG
9935	907	26	definitely	definitely	RB
9935	907	27	known	know	VBN
9935	907	28	that	that	IN
9935	907	29	a	a	DT
9935	907	30	cupful	cupful	NN
9935	907	31	of	of	IN
9935	907	32	unsifted	unsifte	VBN
9935	907	33	flour	flour	NN
9935	907	34	will	will	MD
9935	907	35	measure	measure	VB
9935	907	36	about	about	RB
9935	907	37	1	1	CD
9935	907	38	-	-	SYM
9935	907	39	1/4	1/4	CD
9935	907	40	cupfuls	cupful	NNS
9935	907	41	after	after	IN
9935	907	42	it	-PRON-	PRP
9935	907	43	is	be	VBZ
9935	907	44	sifted	sift	VBN
9935	907	45	.	.	.
9935	908	1	Lumps	Lumps	NNP
9935	908	2	,	,	,
9935	908	3	such	such	JJ
9935	908	4	as	as	IN
9935	908	5	those	those	DT
9935	908	6	which	which	WDT
9935	908	7	form	form	VBP
9935	908	8	in	in	IN
9935	908	9	salt	salt	NN
9935	908	10	and	and	CC
9935	908	11	sugar	sugar	NN
9935	908	12	,	,	,
9935	908	13	should	should	MD
9935	908	14	be	be	VB
9935	908	15	thoroughly	thoroughly	RB
9935	908	16	crushed	crush	VBN
9935	908	17	before	before	IN
9935	908	18	measuring	measure	VBG
9935	908	19	;	;	:
9935	908	20	if	if	IN
9935	908	21	this	this	DT
9935	908	22	is	be	VBZ
9935	908	23	not	not	RB
9935	908	24	done	do	VBN
9935	908	25	,	,	,
9935	908	26	accurate	accurate	JJ
9935	908	27	measurements	measurement	NNS
9935	908	28	can	can	MD
9935	908	29	not	not	RB
9935	908	30	be	be	VB
9935	908	31	secured	secure	VBN
9935	908	32	,	,	,
9935	908	33	because	because	IN
9935	908	34	lumps	lump	NNS
9935	908	35	of	of	IN
9935	908	36	such	such	JJ
9935	908	37	ingredients	ingredient	NNS
9935	908	38	are	be	VBP
9935	908	39	more	more	RBR
9935	908	40	compact	compact	JJ
9935	908	41	than	than	IN
9935	908	42	the	the	DT
9935	908	43	loose	loose	JJ
9935	908	44	material	material	NN
9935	908	45	.	.	.
9935	909	1	Butter	butter	NN
9935	909	2	and	and	CC
9935	909	3	other	other	JJ
9935	909	4	fats	fat	NNS
9935	909	5	should	should	MD
9935	909	6	be	be	VB
9935	909	7	tightly	tightly	RB
9935	909	8	packed	pack	VBN
9935	909	9	into	into	IN
9935	909	10	the	the	DT
9935	909	11	measure	measure	NN
9935	909	12	,	,	,
9935	909	13	and	and	CC
9935	909	14	if	if	IN
9935	909	15	the	the	DT
9935	909	16	fat	fat	NN
9935	909	17	is	be	VBZ
9935	909	18	to	to	TO
9935	909	19	be	be	VB
9935	909	20	melted	melt	VBN
9935	909	21	in	in	IN
9935	909	22	order	order	NN
9935	909	23	to	to	TO
9935	909	24	carry	carry	VB
9935	909	25	out	out	RP
9935	909	26	a	a	DT
9935	909	27	recipe	recipe	NN
9935	909	28	,	,	,
9935	909	29	it	-PRON-	PRP
9935	909	30	should	should	MD
9935	909	31	be	be	VB
9935	909	32	melted	melt	VBN
9935	909	33	before	before	IN
9935	909	34	it	-PRON-	PRP
9935	909	35	is	be	VBZ
9935	909	36	measured	measure	VBN
9935	909	37	.	.	.
9935	910	1	Anything	anything	NN
9935	910	2	measured	measure	VBN
9935	910	3	in	in	IN
9935	910	4	a	a	DT
9935	910	5	cup	cup	NN
9935	910	6	should	should	MD
9935	910	7	be	be	VB
9935	910	8	poured	pour	VBN
9935	910	9	into	into	IN
9935	910	10	the	the	DT
9935	910	11	cup	cup	NN
9935	910	12	;	;	:
9935	910	13	that	that	RB
9935	910	14	is	is	RB
9935	910	15	,	,	,
9935	910	16	the	the	DT
9935	910	17	cup	cup	NN
9935	910	18	should	should	MD
9935	910	19	not	not	RB
9935	910	20	be	be	VB
9935	910	21	filled	fill	VBN
9935	910	22	by	by	IN
9935	910	23	dipping	dip	VBG
9935	910	24	it	-PRON-	PRP
9935	910	25	into	into	IN
9935	910	26	the	the	DT
9935	910	27	material	material	NN
9935	910	28	nor	nor	CC
9935	910	29	by	by	IN
9935	910	30	drawing	draw	VBG
9935	910	31	it	-PRON-	PRP
9935	910	32	through	through	IN
9935	910	33	the	the	DT
9935	910	34	material	material	NN
9935	910	35	.	.	.
9935	911	1	[	[	-LRB-
9935	911	2	Illustration	illustration	NN
9935	911	3	:	:	:
9935	911	4	Fig	Fig	NNP
9935	911	5	.	.	.
9935	912	1	11	11	CD
9935	912	2	]	]	-RRB-
9935	912	3	30	30	CD
9935	912	4	.	.	.
9935	913	1	TABLES	tables	NN
9935	913	2	OF	of	IN
9935	913	3	WEIGHTS	WEIGHTS	NNP
9935	913	4	AND	and	CC
9935	913	5	MEASURES.--As	MEASURES.--As	NNP
9935	913	6	foods	food	NNS
9935	913	7	are	be	VBP
9935	913	8	sold	sell	VBN
9935	913	9	by	by	IN
9935	913	10	weight	weight	NN
9935	913	11	and	and	CC
9935	913	12	by	by	IN
9935	913	13	measure	measure	NN
9935	913	14	,	,	,
9935	913	15	and	and	CC
9935	913	16	as	as	IN
9935	913	17	recipes	recipe	NNS
9935	913	18	always	always	RB
9935	913	19	call	call	VBP
9935	913	20	for	for	IN
9935	913	21	certain	certain	JJ
9935	913	22	weights	weight	NNS
9935	913	23	and	and	CC
9935	913	24	measures	measure	NNS
9935	913	25	,	,	,
9935	913	26	it	-PRON-	PRP
9935	913	27	is	be	VBZ
9935	913	28	absolutely	absolutely	RB
9935	913	29	necessary	necessary	JJ
9935	913	30	that	that	IN
9935	913	31	every	every	DT
9935	913	32	person	person	NN
9935	913	33	engaged	engage	VBN
9935	913	34	in	in	IN
9935	913	35	the	the	DT
9935	913	36	purchase	purchase	NN
9935	913	37	and	and	CC
9935	913	38	preparation	preparation	NN
9935	913	39	of	of	IN
9935	913	40	foods	food	NNS
9935	913	41	should	should	MD
9935	913	42	be	be	VB
9935	913	43	familiar	familiar	JJ
9935	913	44	with	with	IN
9935	913	45	the	the	DT
9935	913	46	tables	table	NNS
9935	913	47	of	of	IN
9935	913	48	weights	weight	NNS
9935	913	49	and	and	CC
9935	913	50	measures	measure	NNS
9935	913	51	in	in	IN
9935	913	52	common	common	JJ
9935	913	53	use	use	NN
9935	913	54	for	for	IN
9935	913	55	such	such	JJ
9935	913	56	purposes	purpose	NNS
9935	913	57	in	in	IN
9935	913	58	the	the	DT
9935	913	59	United	United	NNP
9935	913	60	States	States	NNP
9935	913	61	and	and	CC
9935	913	62	practically	practically	RB
9935	913	63	all	all	DT
9935	913	64	other	other	JJ
9935	913	65	English	English	NNP
9935	913	66	-	-	HYPH
9935	913	67	speaking	speak	VBG
9935	913	68	countries	country	NNS
9935	913	69	.	.	.
9935	914	1	In	in	IN
9935	914	2	addition	addition	NN
9935	914	3	,	,	,
9935	914	4	it	-PRON-	PRP
9935	914	5	will	will	MD
9935	914	6	be	be	VB
9935	914	7	well	well	JJ
9935	914	8	to	to	TO
9935	914	9	have	have	VB
9935	914	10	a	a	DT
9935	914	11	knowledge	knowledge	NN
9935	914	12	of	of	IN
9935	914	13	relative	relative	JJ
9935	914	14	weights	weight	NNS
9935	914	15	and	and	CC
9935	914	16	measures	measure	NNS
9935	914	17	,	,	,
9935	914	18	so	so	IN
9935	914	19	as	as	IN
9935	914	20	to	to	TO
9935	914	21	be	be	VB
9935	914	22	in	in	IN
9935	914	23	a	a	DT
9935	914	24	position	position	NN
9935	914	25	to	to	TO
9935	914	26	use	use	VB
9935	914	27	these	these	DT
9935	914	28	tables	table	NNS
9935	914	29	to	to	IN
9935	914	30	the	the	DT
9935	914	31	best	good	JJS
9935	914	32	advantage	advantage	NN
9935	914	33	.	.	.
9935	915	1	31	31	CD
9935	915	2	.	.	.
9935	916	1	The	the	DT
9935	916	2	table	table	NN
9935	916	3	used	use	VBD
9935	916	4	ordinarily	ordinarily	RB
9935	916	5	for	for	IN
9935	916	6	weighing	weigh	VBG
9935	916	7	foods	food	NNS
9935	916	8	is	be	VBZ
9935	916	9	the	the	DT
9935	916	10	table	table	NN
9935	916	11	of	of	IN
9935	916	12	AVOIRDUPOIS	AVOIRDUPOIS	NNP
9935	916	13	WEIGHT	WEIGHT	NNP
9935	916	14	.	.	.
9935	917	1	Another	another	DT
9935	917	2	table	table	NN
9935	917	3	of	of	IN
9935	917	4	weights	weight	NNS
9935	917	5	,	,	,
9935	917	6	called	call	VBN
9935	917	7	the	the	DT
9935	917	8	table	table	NN
9935	917	9	of	of	IN
9935	917	10	_	_	NNP
9935	917	11	Troy	Troy	NNP
9935	917	12	weight	weight	NN
9935	917	13	_	_	NNP
9935	917	14	,	,	,
9935	917	15	is	be	VBZ
9935	917	16	used	use	VBN
9935	917	17	by	by	IN
9935	917	18	goldsmiths	goldsmith	NNS
9935	917	19	and	and	CC
9935	917	20	jewelers	jeweler	NNS
9935	917	21	for	for	IN
9935	917	22	weighing	weigh	VBG
9935	917	23	precious	precious	JJ
9935	917	24	metals	metal	NNS
9935	917	25	.	.	.
9935	918	1	It	-PRON-	PRP
9935	918	2	should	should	MD
9935	918	3	not	not	RB
9935	918	4	be	be	VB
9935	918	5	confused	confuse	VBN
9935	918	6	with	with	IN
9935	918	7	avoirdupois	avoirdupois	NNP
9935	918	8	weight	weight	NN
9935	918	9	,	,	,
9935	918	10	however	however	RB
9935	918	11	,	,	,
9935	918	12	because	because	IN
9935	918	13	its	-PRON-	PRP$
9935	918	14	pound	pound	NN
9935	918	15	contains	contain	VBZ
9935	918	16	only	only	RB
9935	918	17	12	12	CD
9935	918	18	ounces	ounce	NNS
9935	918	19	,	,	,
9935	918	20	whereas	whereas	IN
9935	918	21	the	the	DT
9935	918	22	avoirdupois	avoirdupois	NNP
9935	918	23	pound	pound	NN
9935	918	24	contains	contain	VBZ
9935	918	25	16	16	CD
9935	918	26	ounces	ounce	NNS
9935	918	27	.	.	.
9935	919	1	The	the	DT
9935	919	2	table	table	NN
9935	919	3	of	of	IN
9935	919	4	avoirdupois	avoirdupois	NNP
9935	919	5	weight	weight	NN
9935	919	6	,	,	,
9935	919	7	together	together	RB
9935	919	8	with	with	IN
9935	919	9	the	the	DT
9935	919	10	abbreviations	abbreviation	NNS
9935	919	11	of	of	IN
9935	919	12	the	the	DT
9935	919	13	terms	term	NNS
9935	919	14	used	use	VBN
9935	919	15	in	in	IN
9935	919	16	it	-PRON-	PRP
9935	919	17	,	,	,
9935	919	18	is	be	VBZ
9935	919	19	as	as	IN
9935	919	20	follows	follow	VBZ
9935	919	21	:	:	:
9935	919	22	AVOIRDUPOIS	AVOIRDUPOIS	NNP
9935	919	23	WEIGHT	WEIGHT	NNP
9935	919	24	437	437	CD
9935	919	25	-	-	HYPH
9935	919	26	1/2	1/2	CD
9935	919	27	grains	grain	NNS
9935	919	28	(	(	-LRB-
9935	919	29	gr	gr	NNP
9935	919	30	.	.	.
9935	919	31	)	)	-RRB-
9935	919	32	.....	.....	.
9935	920	1	=	=	SYM
9935	920	2	1	1	CD
9935	920	3	ounce	ounce	NN
9935	920	4	.............	.............	NFP
9935	920	5	oz	oz	UH
9935	920	6	.	.	.
9935	921	1	16	16	CD
9935	921	2	ounces	ounce	NNS
9935	921	3	................	................	.
9935	921	4	=	=	SYM
9935	921	5	1	1	CD
9935	921	6	pound	pound	NN
9935	921	7	.............	.............	NFP
9935	921	8	lb	lb	XX
9935	921	9	.	.	.
9935	922	1	100	100	CD
9935	922	2	pounds	pound	NNS
9935	922	3	...............	...............	NFP
9935	922	4	=	=	SYM
9935	922	5	1	1	CD
9935	922	6	hundredweight	hundredweight	NN
9935	922	7	.....	.....	NFP
9935	922	8	cwt	cwt	JJ
9935	922	9	.	.	.
9935	923	1	20	20	CD
9935	923	2	hundredweight	hundredweight	NN
9935	923	3	\	\	NN
9935	923	4	}	}	-RRB-
9935	923	5	.......	.......	NFP
9935	923	6	=	=	NFP
9935	923	7	1	1	CD
9935	923	8	ton	ton	NN
9935	923	9	...............	...............	.
9935	923	10	T.	t.	NN
9935	923	11	2,000	2,000	CD
9935	923	12	pounds	pound	NNS
9935	923	13	/	/	,
9935	923	14	Although	although	IN
9935	923	15	2,000	2,000	CD
9935	923	16	pounds	pound	NNS
9935	923	17	make	make	VBP
9935	923	18	1	1	CD
9935	923	19	ton	ton	NN
9935	923	20	,	,	,
9935	923	21	it	-PRON-	PRP
9935	923	22	is	be	VBZ
9935	923	23	well	well	JJ
9935	923	24	to	to	TO
9935	923	25	note	note	VB
9935	923	26	that	that	IN
9935	923	27	2,240	2,240	CD
9935	923	28	pounds	pound	NNS
9935	923	29	make	make	VBP
9935	923	30	1	1	CD
9935	923	31	_	_	NNP
9935	923	32	long	long	JJ
9935	923	33	ton	ton	NN
9935	923	34	_	_	NNP
9935	923	35	(	(	-LRB-
9935	923	36	L.T.	L.T.	NNP
9935	923	37	)	)	-RRB-
9935	923	38	.	.	.
9935	924	1	The	the	DT
9935	924	2	long	long	JJ
9935	924	3	ton	ton	NN
9935	924	4	is	be	VBZ
9935	924	5	used	use	VBN
9935	924	6	by	by	IN
9935	924	7	coal	coal	NN
9935	924	8	dealers	dealer	NNS
9935	924	9	in	in	IN
9935	924	10	some	some	DT
9935	924	11	localities	locality	NNS
9935	924	12	,	,	,
9935	924	13	but	but	CC
9935	924	14	the	the	DT
9935	924	15	ton	ton	NN
9935	924	16	,	,	,
9935	924	17	sometimes	sometimes	RB
9935	924	18	called	call	VBD
9935	924	19	the	the	DT
9935	924	20	_	_	NNP
9935	924	21	short	short	JJ
9935	924	22	ton	ton	NN
9935	924	23	_	_	NNP
9935	924	24	,	,	,
9935	924	25	is	be	VBZ
9935	924	26	in	in	IN
9935	924	27	more	more	JJR
9935	924	28	general	general	JJ
9935	924	29	use	use	NN
9935	924	30	and	and	CC
9935	924	31	is	be	VBZ
9935	924	32	the	the	DT
9935	924	33	one	one	CD
9935	924	34	meant	mean	VBN
9935	924	35	unless	unless	IN
9935	924	36	long	long	JJ
9935	924	37	ton	ton	NN
9935	924	38	is	be	VBZ
9935	924	39	specified	specify	VBN
9935	924	40	.	.	.
9935	925	1	32	32	CD
9935	925	2	.	.	.
9935	926	1	The	the	DT
9935	926	2	table	table	NN
9935	926	3	of	of	IN
9935	926	4	LIQUID	LIQUID	NNP
9935	926	5	MEASURE	MEASURE	NNP
9935	926	6	is	be	VBZ
9935	926	7	used	use	VBN
9935	926	8	for	for	IN
9935	926	9	measuring	measure	VBG
9935	926	10	all	all	DT
9935	926	11	liquids	liquid	NNS
9935	926	12	,	,	,
9935	926	13	and	and	CC
9935	926	14	is	be	VBZ
9935	926	15	extremely	extremely	RB
9935	926	16	useful	useful	JJ
9935	926	17	to	to	IN
9935	926	18	the	the	DT
9935	926	19	housewife	housewife	NN
9935	926	20	.	.	.
9935	927	1	This	this	DT
9935	927	2	table	table	NN
9935	927	3	,	,	,
9935	927	4	together	together	RB
9935	927	5	with	with	IN
9935	927	6	the	the	DT
9935	927	7	abbreviations	abbreviation	NNS
9935	927	8	of	of	IN
9935	927	9	its	-PRON-	PRP$
9935	927	10	terms	term	NNS
9935	927	11	,	,	,
9935	927	12	is	be	VBZ
9935	927	13	as	as	IN
9935	927	14	follows	follow	VBZ
9935	927	15	:	:	:
9935	927	16	LIQUID	LIQUID	NNP
9935	927	17	MEASURE	measure	NN
9935	927	18	4	4	CD
9935	927	19	gills	gill	NNS
9935	927	20	(	(	-LRB-
9935	927	21	gi	gi	NNP
9935	927	22	.	.	.
9935	927	23	)	)	-RRB-
9935	927	24	...........	...........	.
9935	928	1	=	=	SYM
9935	928	2	1	1	CD
9935	928	3	pint	pint	NN
9935	928	4	.................	.................	NFP
9935	928	5	pt	pt	UH
9935	928	6	.	.	.
9935	929	1	2	2	CD
9935	929	2	pints	pint	NNS
9935	929	3	.................	.................	NFP
9935	929	4	=	=	SYM
9935	929	5	1	1	CD
9935	929	6	quart	quart	NN
9935	929	7	................	................	NFP
9935	929	8	qt	qt	UH
9935	929	9	.	.	.
9935	930	1	4	4	CD
9935	930	2	quarts	quart	NNS
9935	930	3	................	................	NFP
9935	930	4	=	=	SYM
9935	930	5	1	1	CD
9935	930	6	gallon	gallon	NN
9935	930	7	...............	...............	NFP
9935	930	8	gal	gal	NNP
9935	930	9	.	.	.
9935	931	1	31	31	CD
9935	931	2	-	-	HYPH
9935	931	3	1/2	1/2	CD
9935	931	4	gallons	gallon	NNS
9935	931	5	..........	..........	NFP
9935	931	6	=	=	NFP
9935	931	7	1	1	CD
9935	931	8	barrel	barrel	NN
9935	931	9	...............	...............	NFP
9935	931	10	bbl	bbl	NN
9935	931	11	.	.	.
9935	932	1	2	2	CD
9935	932	2	barrels	barrel	NNS
9935	932	3	\	\	NN
9935	932	4	}	}	-RRB-
9935	932	5	............	............	NFP
9935	932	6	=	=	NFP
9935	932	7	1	1	CD
9935	932	8	hogshead	hogshead	NN
9935	932	9	.............	.............	.
9935	932	10	hhd	hhd	FW
9935	932	11	.	.	.
9935	933	1	63	63	CD
9935	933	2	gallons/	gallons/	CD
9935	933	3	33	33	CD
9935	933	4	.	.	.
9935	934	1	The	the	DT
9935	934	2	table	table	NN
9935	934	3	of	of	IN
9935	934	4	DRY	DRY	NNP
9935	934	5	MEASURE	MEASURE	NNP
9935	934	6	is	be	VBZ
9935	934	7	used	use	VBN
9935	934	8	for	for	IN
9935	934	9	measuring	measure	VBG
9935	934	10	dry	dry	JJ
9935	934	11	foods	food	NNS
9935	934	12	,	,	,
9935	934	13	such	such	JJ
9935	934	14	as	as	IN
9935	934	15	potatoes	potato	NNS
9935	934	16	,	,	,
9935	934	17	dried	dry	VBN
9935	934	18	peas	pea	NNS
9935	934	19	and	and	CC
9935	934	20	beans	bean	NNS
9935	934	21	,	,	,
9935	934	22	etc	etc	FW
9935	934	23	.	.	.
9935	935	1	The	the	DT
9935	935	2	table	table	NN
9935	935	3	of	of	IN
9935	935	4	dry	dry	JJ
9935	935	5	measure	measure	NN
9935	935	6	,	,	,
9935	935	7	with	with	IN
9935	935	8	its	-PRON-	PRP$
9935	935	9	abbreviations	abbreviation	NNS
9935	935	10	,	,	,
9935	935	11	follows	follow	VBZ
9935	935	12	:	:	:
9935	935	13	DRY	DRY	NNP
9935	935	14	MEASURE	measure	NN
9935	935	15	2	2	CD
9935	935	16	pints	pint	NNS
9935	935	17	(	(	-LRB-
9935	935	18	pt	pt	UH
9935	935	19	.	.	.
9935	935	20	)	)	-RRB-
9935	935	21	...........	...........	.
9935	936	1	=	=	SYM
9935	936	2	1	1	CD
9935	936	3	quart	quart	NN
9935	936	4	................	................	NFP
9935	936	5	qt	qt	UH
9935	936	6	.	.	.
9935	937	1	8	8	CD
9935	937	2	quarts	quart	NNS
9935	937	3	................	................	NFP
9935	937	4	=	=	SYM
9935	937	5	1	1	CD
9935	937	6	peck	peck	NN
9935	937	7	.................	.................	NFP
9935	937	8	pk	pk	NN
9935	937	9	.	.	.
9935	938	1	4	4	CD
9935	938	2	pecks	peck	NNS
9935	938	3	.................	.................	NFP
9935	938	4	=	=	SYM
9935	938	5	1	1	CD
9935	938	6	bushel	bushel	NNP
9935	938	7	...............	...............	NFP
9935	938	8	bu	bu	NNP
9935	938	9	.	.	.
9935	939	1	34	34	CD
9935	939	2	.	.	.
9935	940	1	Tables	table	NNS
9935	940	2	of	of	IN
9935	940	3	RELATIVE	relative	JJ
9935	940	4	WEIGHTS	WEIGHTS	NNP
9935	940	5	AND	and	CC
9935	940	6	MEASURES	measures	NN
9935	940	7	are	be	VBP
9935	940	8	of	of	IN
9935	940	9	value	value	NN
9935	940	10	to	to	IN
9935	940	11	the	the	DT
9935	940	12	housewife	housewife	NN
9935	940	13	in	in	IN
9935	940	14	that	that	IN
9935	940	15	they	-PRON-	PRP
9935	940	16	will	will	MD
9935	940	17	assist	assist	VB
9935	940	18	her	-PRON-	PRP
9935	940	19	greatly	greatly	RB
9935	940	20	in	in	IN
9935	940	21	coming	come	VBG
9935	940	22	to	to	IN
9935	940	23	an	an	DT
9935	940	24	understanding	understanding	NN
9935	940	25	of	of	IN
9935	940	26	the	the	DT
9935	940	27	relation	relation	NN
9935	940	28	that	that	IN
9935	940	29	some	some	DT
9935	940	30	of	of	IN
9935	940	31	the	the	DT
9935	940	32	different	different	JJ
9935	940	33	weights	weight	NNS
9935	940	34	and	and	CC
9935	940	35	measures	measure	NNS
9935	940	36	bear	bear	VBP
9935	940	37	to	to	IN
9935	940	38	one	one	CD
9935	940	39	another	another	DT
9935	940	40	.	.	.
9935	941	1	For	for	IN
9935	941	2	example	example	NN
9935	941	3	,	,	,
9935	941	4	as	as	IN
9935	941	5	dry	dry	JJ
9935	941	6	foods	food	NNS
9935	941	7	are	be	VBP
9935	941	8	sold	sell	VBN
9935	941	9	by	by	IN
9935	941	10	the	the	DT
9935	941	11	pound	pound	NN
9935	941	12	in	in	IN
9935	941	13	some	some	DT
9935	941	14	localities	locality	NNS
9935	941	15	,	,	,
9935	941	16	it	-PRON-	PRP
9935	941	17	will	will	MD
9935	941	18	be	be	VB
9935	941	19	well	well	JJ
9935	941	20	for	for	IN
9935	941	21	her	-PRON-	PRP
9935	941	22	to	to	TO
9935	941	23	know	know	VB
9935	941	24	the	the	DT
9935	941	25	approximate	approximate	JJ
9935	941	26	equivalent	equivalent	NN
9935	941	27	in	in	IN
9935	941	28	pounds	pound	NNS
9935	941	29	of	of	IN
9935	941	30	a	a	DT
9935	941	31	definite	definite	JJ
9935	941	32	quantity	quantity	NN
9935	941	33	of	of	IN
9935	941	34	another	another	DT
9935	941	35	measure	measure	NN
9935	941	36	,	,	,
9935	941	37	say	say	VB
9935	941	38	a	a	DT
9935	941	39	quart	quart	NN
9935	941	40	or	or	CC
9935	941	41	a	a	DT
9935	941	42	bushel	bushel	NN
9935	941	43	of	of	IN
9935	941	44	a	a	DT
9935	941	45	certain	certain	JJ
9935	941	46	food	food	NN
9935	941	47	.	.	.
9935	942	1	Likewise	likewise	RB
9935	942	2	,	,	,
9935	942	3	she	-PRON-	PRP
9935	942	4	ought	ought	MD
9935	942	5	to	to	TO
9935	942	6	know	know	VB
9935	942	7	that	that	IN
9935	942	8	when	when	WRB
9935	942	9	a	a	DT
9935	942	10	recipe	recipe	NN
9935	942	11	calls	call	VBZ
9935	942	12	for	for	IN
9935	942	13	a	a	DT
9935	942	14	cupful	cupful	JJ
9935	942	15	it	-PRON-	PRP
9935	942	16	means	mean	VBZ
9935	942	17	1/2	1/2	CD
9935	942	18	pint	pint	NN
9935	942	19	,	,	,
9935	942	20	as	as	IN
9935	942	21	has	have	VBZ
9935	942	22	been	be	VBN
9935	942	23	explained	explain	VBN
9935	942	24	.	.	.
9935	943	1	Every	every	DT
9935	943	2	one	one	NN
9935	943	3	is	be	VBZ
9935	943	4	familiar	familiar	JJ
9935	943	5	with	with	IN
9935	943	6	the	the	DT
9935	943	7	old	old	JJ
9935	943	8	saying	saying	NN
9935	943	9	,	,	,
9935	943	10	"	"	``
9935	943	11	A	a	DT
9935	943	12	pint	pint	NN
9935	943	13	's	be	VBZ
9935	943	14	a	a	DT
9935	943	15	pound	pound	NN
9935	943	16	the	the	DT
9935	943	17	world	world	NN
9935	943	18	around	around	RB
9935	943	19	,	,	,
9935	943	20	"	"	''
9935	943	21	which	which	WDT
9935	943	22	,	,	,
9935	943	23	like	like	IN
9935	943	24	many	many	JJ
9935	943	25	old	old	JJ
9935	943	26	sayings	saying	NNS
9935	943	27	,	,	,
9935	943	28	is	be	VBZ
9935	943	29	not	not	RB
9935	943	30	strictly	strictly	RB
9935	943	31	true	true	JJ
9935	943	32	,	,	,
9935	943	33	for	for	IN
9935	943	34	while	while	IN
9935	943	35	1	1	CD
9935	943	36	pint	pint	NN
9935	943	37	is	be	VBZ
9935	943	38	equal	equal	JJ
9935	943	39	to	to	IN
9935	943	40	1	1	CD
9935	943	41	pound	pound	NN
9935	943	42	of	of	IN
9935	943	43	some	some	DT
9935	943	44	things	thing	NNS
9935	943	45	,	,	,
9935	943	46	it	-PRON-	PRP
9935	943	47	is	be	VBZ
9935	943	48	not	not	RB
9935	943	49	of	of	IN
9935	943	50	others	other	NNS
9935	943	51	.	.	.
9935	944	1	The	the	DT
9935	944	2	following	follow	VBG
9935	944	3	tables	table	NNS
9935	944	4	give	give	VBP
9935	944	5	approximately	approximately	RB
9935	944	6	the	the	DT
9935	944	7	relative	relative	JJ
9935	944	8	weights	weight	NNS
9935	944	9	and	and	CC
9935	944	10	measures	measure	NNS
9935	944	11	of	of	IN
9935	944	12	most	most	JJS
9935	944	13	of	of	IN
9935	944	14	the	the	DT
9935	944	15	common	common	JJ
9935	944	16	foods	food	NNS
9935	944	17	:	:	:
9935	944	18	APPROXIMATE	approximate	JJ
9935	944	19	MEASURE	measure	NN
9935	944	20	OF	of	IN
9935	944	21	1	1	CD
9935	944	22	POUND	pound	NN
9935	944	23	OF	of	IN
9935	944	24	FOOD	FOOD	NNP
9935	944	25	Beans	Beans	NNPS
9935	944	26	,	,	,
9935	944	27	dried	dry	VBN
9935	944	28	..................	..................	NFP
9935	944	29	2	2	CD
9935	944	30	CUPFULS	CUPFULS	NNP
9935	944	31	Butter	Butter	NNP
9935	944	32	........................	........................	NFP
9935	944	33	2	2	CD
9935	944	34	Coffee	Coffee	NNP
9935	944	35	,	,	,
9935	944	36	whole	whole	NN
9935	944	37	.................	.................	NFP
9935	944	38	4	4	CD
9935	944	39	Corn	corn	NN
9935	944	40	meal	meal	NN
9935	944	41	.....................	.....................	NFP
9935	944	42	3	3	CD
9935	944	43	Flour	flour	NN
9935	944	44	.........................	.........................	NFP
9935	944	45	4	4	CD
9935	944	46	Milk	milk	NN
9935	944	47	..........................	..........................	NFP
9935	944	48	2	2	CD
9935	944	49	Molasses	molasse	NNS
9935	944	50	......................	......................	NFP
9935	944	51	1	1	CD
9935	944	52	-	-	SYM
9935	944	53	1/2	1/2	CD
9935	944	54	Meat	Meat	NNP
9935	944	55	,	,	,
9935	944	56	chopped	chop	VBN
9935	944	57	,	,	,
9935	944	58	finely	finely	RB
9935	944	59	packed	pack	VBN
9935	944	60	..	..	NFP
9935	944	61	2	2	CD
9935	944	62	Nuts	nut	NNS
9935	944	63	,	,	,
9935	944	64	shelled	shell	VBD
9935	944	65	.................	.................	.
9935	944	66	3	3	CD
9935	944	67	Oats	Oats	NNP
9935	944	68	,	,	,
9935	944	69	rolled	roll	VBD
9935	944	70	..................	..................	CD
9935	944	71	4	4	CD
9935	944	72	Olive	Olive	NNP
9935	944	73	oil	oil	NN
9935	944	74	.....................	.....................	NFP
9935	944	75	2	2	CD
9935	944	76	-	-	HYPH
9935	944	77	1/2	1/2	CD
9935	944	78	Peas	Peas	NNPS
9935	944	79	,	,	,
9935	944	80	split	split	VB
9935	944	81	...................	...................	NFP
9935	944	82	2	2	CD
9935	944	83	Raisins	raisin	NNS
9935	944	84	.......................	.......................	NFP
9935	944	85	3	3	CD
9935	944	86	Rice	rice	NN
9935	944	87	..........................	..........................	NFP
9935	944	88	2	2	CD
9935	944	89	Sugar	Sugar	NNP
9935	944	90	,	,	,
9935	944	91	brown	brown	JJ
9935	944	92	..................	..................	NFP
9935	944	93	2	2	CD
9935	944	94	-	-	SYM
9935	944	95	2/3	2/3	CD
9935	944	96	Sugar	Sugar	NNP
9935	944	97	,	,	,
9935	944	98	granulated	granulate	VBD
9935	944	99	.............	.............	NFP
9935	944	100	2	2	CD
9935	944	101	Sugar	Sugar	NNP
9935	944	102	,	,	,
9935	944	103	powdered	powder	VBD
9935	944	104	...............	...............	NFP
9935	944	105	2	2	CD
9935	944	106	-	-	SYM
9935	944	107	3/4	3/4	CD
9935	944	108	APPROXIMATE	APPROXIMATE	NNP
9935	944	109	WEIGHT	WEIGHT	NNP
9935	944	110	OF	of	IN
9935	944	111	1	1	CD
9935	944	112	TABLESPOONFUL	TABLESPOONFUL	NNS
9935	944	113	OF	of	IN
9935	944	114	FOOD	FOOD	NNP
9935	944	115	Butter	Butter	NNP
9935	944	116	........................	........................	NFP
9935	944	117	1/2	1/2	CD
9935	944	118	OUNCE	OUNCE	NNP
9935	944	119	Corn	Corn	NNP
9935	944	120	starch	starch	NN
9935	944	121	...................	...................	NFP
9935	944	122	3/8	3/8	CD
9935	944	123	Flour	flour	NN
9935	944	124	.........................	.........................	NFP
9935	944	125	1/4	1/4	CD
9935	944	126	Milk	milk	NN
9935	944	127	..........................	..........................	NFP
9935	944	128	1/2	1/2	CD
9935	944	129	Sugar	sugar	NN
9935	944	130	.........................	.........................	NFP
9935	944	131	1/2	1/2	CD
9935	944	132	APPROXIMATE	approximate	NN
9935	944	133	WEIGHT	WEIGHT	NNP
9935	944	134	OF	of	IN
9935	944	135	1	1	CD
9935	944	136	CUPFUL	cupful	NN
9935	944	137	OF	of	IN
9935	944	138	FOOD	FOOD	NNP
9935	944	139	Butter	Butter	NNP
9935	944	140	........................	........................	NFP
9935	944	141	8	8	CD
9935	944	142	OUNCES	OUNCES	NNP
9935	944	143	Corn	Corn	NNP
9935	944	144	meal	meal	NN
9935	944	145	.....................	.....................	NFP
9935	944	146	5	5	CD
9935	944	147	Corn	corn	NN
9935	944	148	starch	starch	NN
9935	944	149	...................	...................	NFP
9935	944	150	6	6	CD
9935	944	151	Flour	flour	NN
9935	944	152	.........................	.........................	NFP
9935	944	153	4	4	CD
9935	944	154	Milk	milk	NN
9935	944	155	..........................	..........................	NFP
9935	944	156	8	8	CD
9935	944	157	Molasses	molasse	NNS
9935	944	158	.....................	.....................	NFP
9935	944	159	10	10	CD
9935	944	160	Nuts	nut	NNS
9935	944	161	,	,	,
9935	944	162	shelled	shell	VBD
9935	944	163	.................	.................	NFP
9935	944	164	4	4	CD
9935	944	165	Raisins	raisin	NNS
9935	944	166	.......................	.......................	NFP
9935	944	167	5	5	CD
9935	944	168	Sugar	sugar	NN
9935	944	169	.........................	.........................	NFP
9935	944	170	8	8	CD
9935	944	171	In	in	IN
9935	944	172	measuring	measuring	NN
9935	944	173	,	,	,
9935	944	174	you	-PRON-	PRP
9935	944	175	will	will	MD
9935	944	176	find	find	VB
9935	944	177	the	the	DT
9935	944	178	following	follow	VBG
9935	944	179	relative	relative	JJ
9935	944	180	proportions	proportion	NNS
9935	944	181	of	of	IN
9935	944	182	great	great	JJ
9935	944	183	assistance	assistance	NN
9935	944	184	:	:	:
9935	944	185	3	3	CD
9935	944	186	tsp	tsp	NN
9935	944	187	.	.	.
9935	945	1	=	=	NFP
9935	945	2	1	1	CD
9935	945	3	Tb	Tb	NNP
9935	945	4	.	.	.
9935	946	1	16	16	CD
9935	946	2	Tb	Tb	NNP
9935	946	3	.	.	.
9935	947	1	=	=	SYM
9935	947	2	1	1	CD
9935	947	3	c.	c.	NN
9935	947	4	35	35	CD
9935	947	5	.	.	.
9935	948	1	ABBREVIATIONS	abbreviation	NNS
9935	948	2	OF	of	IN
9935	948	3	MEASURES.--In	measures.--in	NN
9935	948	4	order	order	NN
9935	948	5	to	to	TO
9935	948	6	simplify	simplify	VB
9935	948	7	directions	direction	NNS
9935	948	8	and	and	CC
9935	948	9	recipes	recipe	NNS
9935	948	10	in	in	IN
9935	948	11	books	book	NNS
9935	948	12	relating	relate	VBG
9935	948	13	to	to	IN
9935	948	14	cookery	cookery	NN
9935	948	15	,	,	,
9935	948	16	it	-PRON-	PRP
9935	948	17	is	be	VBZ
9935	948	18	customary	customary	JJ
9935	948	19	to	to	TO
9935	948	20	use	use	VB
9935	948	21	the	the	DT
9935	948	22	abbreviations	abbreviation	NNS
9935	948	23	of	of	IN
9935	948	24	some	some	DT
9935	948	25	weights	weight	NNS
9935	948	26	and	and	CC
9935	948	27	measures	measure	NNS
9935	948	28	.	.	.
9935	949	1	Those	those	DT
9935	949	2	which	which	WDT
9935	949	3	occur	occur	VBP
9935	949	4	most	most	RBS
9935	949	5	frequently	frequently	RB
9935	949	6	in	in	IN
9935	949	7	cook	cook	NN
9935	949	8	books	book	NNS
9935	949	9	are	be	VBP
9935	949	10	the	the	DT
9935	949	11	following	follow	VBG
9935	949	12	:	:	:
9935	949	13	tsp	tsp	NN
9935	949	14	.	.	.
9935	950	1	for	for	IN
9935	950	2	teaspoonful	teaspoonful	JJ
9935	950	3	pt	pt	NN
9935	950	4	.	.	.
9935	951	1	for	for	IN
9935	951	2	pint	pint	NN
9935	951	3	Tb	Tb	NNP
9935	951	4	.	.	.
9935	952	1	for	for	IN
9935	952	2	tablespoonful	tablespoonful	JJ
9935	952	3	qt	qt	NNP
9935	952	4	.	.	.
9935	953	1	for	for	IN
9935	953	2	quart	quart	NNP
9935	953	3	c.	c.	NNP
9935	953	4	for	for	IN
9935	953	5	cupful	cupful	NNP
9935	953	6	oz	oz	NNP
9935	953	7	.	.	.
9935	954	1	for	for	IN
9935	954	2	ounce	ounce	NN
9935	954	3	lb	lb	IN
9935	954	4	.	.	.
9935	955	1	for	for	IN
9935	955	2	pound	pound	NN
9935	955	3	ORDER	order	NN
9935	955	4	OF	of	IN
9935	955	5	WORK	work	NN
9935	955	6	36	36	CD
9935	955	7	.	.	.
9935	956	1	For	for	IN
9935	956	2	successful	successful	JJ
9935	956	3	results	result	NNS
9935	956	4	in	in	IN
9935	956	5	cookery	cookery	NN
9935	956	6	,	,	,
9935	956	7	the	the	DT
9935	956	8	work	work	NN
9935	956	9	to	to	TO
9935	956	10	be	be	VB
9935	956	11	done	do	VBN
9935	956	12	should	should	MD
9935	956	13	be	be	VB
9935	956	14	planned	plan	VBN
9935	956	15	beforehand	beforehand	RB
9935	956	16	and	and	CC
9935	956	17	then	then	RB
9935	956	18	carried	carry	VBD
9935	956	19	on	on	RP
9935	956	20	with	with	IN
9935	956	21	systematic	systematic	JJ
9935	956	22	care	care	NN
9935	956	23	.	.	.
9935	957	1	By	by	IN
9935	957	2	following	follow	VBG
9935	957	3	such	such	PDT
9935	957	4	a	a	DT
9935	957	5	plan	plan	NN
9935	957	6	,	,	,
9935	957	7	a	a	DT
9935	957	8	waste	waste	NN
9935	957	9	of	of	IN
9935	957	10	time	time	NN
9935	957	11	and	and	CC
9935	957	12	material	material	NN
9935	957	13	will	will	MD
9935	957	14	be	be	VB
9935	957	15	prevented	prevent	VBN
9935	957	16	and	and	CC
9935	957	17	good	good	JJ
9935	957	18	results	result	NNS
9935	957	19	will	will	MD
9935	957	20	be	be	VB
9935	957	21	secured	secure	VBN
9935	957	22	,	,	,
9935	957	23	for	for	IN
9935	957	24	there	there	EX
9935	957	25	will	will	MD
9935	957	26	be	be	VB
9935	957	27	little	little	JJ
9935	957	28	chance	chance	NN
9935	957	29	for	for	IN
9935	957	30	mistakes	mistake	NNS
9935	957	31	to	to	TO
9935	957	32	occur	occur	VB
9935	957	33	.	.	.
9935	958	1	The	the	DT
9935	958	2	order	order	NN
9935	958	3	of	of	IN
9935	958	4	work	work	NN
9935	958	5	here	here	RB
9935	958	6	outlined	outline	VBN
9935	958	7	will	will	MD
9935	958	8	serve	serve	VB
9935	958	9	to	to	TO
9935	958	10	make	make	VB
9935	958	11	clear	clear	JJ
9935	958	12	the	the	DT
9935	958	13	way	way	NN
9935	958	14	in	in	IN
9935	958	15	which	which	WDT
9935	958	16	cooking	cooking	NN
9935	958	17	processes	process	NNS
9935	958	18	can	can	MD
9935	958	19	be	be	VB
9935	958	20	carried	carry	VBN
9935	958	21	out	out	RP
9935	958	22	satisfactorily	satisfactorily	RB
9935	958	23	.	.	.
9935	959	1	First	first	RB
9935	959	2	,	,	,
9935	959	3	read	read	VB
9935	959	4	the	the	DT
9935	959	5	quantity	quantity	NN
9935	959	6	and	and	CC
9935	959	7	kind	kind	NN
9935	959	8	of	of	IN
9935	959	9	ingredients	ingredient	NNS
9935	959	10	listed	list	VBN
9935	959	11	in	in	IN
9935	959	12	the	the	DT
9935	959	13	recipe	recipe	NN
9935	959	14	,	,	,
9935	959	15	and	and	CC
9935	959	16	study	study	VB
9935	959	17	carefully	carefully	RB
9935	959	18	the	the	DT
9935	959	19	method	method	NN
9935	959	20	by	by	IN
9935	959	21	which	which	WDT
9935	959	22	they	-PRON-	PRP
9935	959	23	are	be	VBP
9935	959	24	to	to	TO
9935	959	25	be	be	VB
9935	959	26	prepared	prepare	VBN
9935	959	27	and	and	CC
9935	959	28	combined	combine	VBN
9935	959	29	.	.	.
9935	960	1	In	in	IN
9935	960	2	so	so	RB
9935	960	3	doing	do	VBG
9935	960	4	,	,	,
9935	960	5	determine	determine	VB
9935	960	6	whether	whether	IN
9935	960	7	the	the	DT
9935	960	8	dish	dish	NN
9935	960	9	is	be	VBZ
9935	960	10	too	too	RB
9935	960	11	expensive	expensive	JJ
9935	960	12	and	and	CC
9935	960	13	whether	whether	IN
9935	960	14	the	the	DT
9935	960	15	amounts	amount	NNS
9935	960	16	called	call	VBN
9935	960	17	for	for	IN
9935	960	18	will	will	MD
9935	960	19	make	make	VB
9935	960	20	a	a	DT
9935	960	21	dish	dish	NN
9935	960	22	sufficient	sufficient	JJ
9935	960	23	in	in	IN
9935	960	24	size	size	NN
9935	960	25	for	for	IN
9935	960	26	the	the	DT
9935	960	27	number	number	NN
9935	960	28	of	of	IN
9935	960	29	persons	person	NNS
9935	960	30	to	to	TO
9935	960	31	be	be	VB
9935	960	32	served	serve	VBN
9935	960	33	.	.	.
9935	961	1	If	if	IN
9935	961	2	they	-PRON-	PRP
9935	961	3	are	be	VBP
9935	961	4	too	too	RB
9935	961	5	large	large	JJ
9935	961	6	,	,	,
9935	961	7	carefully	carefully	RB
9935	961	8	divide	divide	VBP
9935	961	9	them	-PRON-	PRP
9935	961	10	to	to	TO
9935	961	11	make	make	VB
9935	961	12	the	the	DT
9935	961	13	right	right	JJ
9935	961	14	quantity	quantity	NN
9935	961	15	;	;	:
9935	961	16	if	if	IN
9935	961	17	they	-PRON-	PRP
9935	961	18	are	be	VBP
9935	961	19	too	too	RB
9935	961	20	small	small	JJ
9935	961	21	,	,	,
9935	961	22	multiply	multiply	VB
9935	961	23	them	-PRON-	PRP
9935	961	24	to	to	TO
9935	961	25	make	make	VB
9935	961	26	them	-PRON-	PRP
9935	961	27	enough	enough	JJ
9935	961	28	.	.	.
9935	962	1	The	the	DT
9935	962	2	heat	heat	NN
9935	962	3	itself	-PRON-	PRP
9935	962	4	,	,	,
9935	962	5	which	which	WDT
9935	962	6	plays	play	VBZ
9935	962	7	such	such	PDT
9935	962	8	an	an	DT
9935	962	9	important	important	JJ
9935	962	10	part	part	NN
9935	962	11	in	in	IN
9935	962	12	cooking	cooking	NN
9935	962	13	,	,	,
9935	962	14	should	should	MD
9935	962	15	receive	receive	VB
9935	962	16	attention	attention	NN
9935	962	17	at	at	IN
9935	962	18	the	the	DT
9935	962	19	proper	proper	JJ
9935	962	20	time	time	NN
9935	962	21	.	.	.
9935	963	1	If	if	IN
9935	963	2	the	the	DT
9935	963	3	fuel	fuel	NN
9935	963	4	to	to	TO
9935	963	5	be	be	VB
9935	963	6	used	use	VBN
9935	963	7	is	be	VBZ
9935	963	8	coal	coal	NN
9935	963	9	or	or	CC
9935	963	10	wood	wood	NN
9935	963	11	and	and	CC
9935	963	12	baking	baking	NN
9935	963	13	is	be	VBZ
9935	963	14	to	to	TO
9935	963	15	be	be	VB
9935	963	16	done	do	VBN
9935	963	17	,	,	,
9935	963	18	build	build	VB
9935	963	19	the	the	DT
9935	963	20	fire	fire	NN
9935	963	21	long	long	RB
9935	963	22	enough	enough	RB
9935	963	23	before	before	IN
9935	963	24	it	-PRON-	PRP
9935	963	25	is	be	VBZ
9935	963	26	needed	need	VBN
9935	963	27	,	,	,
9935	963	28	so	so	IN
9935	963	29	that	that	IN
9935	963	30	it	-PRON-	PRP
9935	963	31	will	will	MD
9935	963	32	be	be	VB
9935	963	33	burning	burn	VBG
9935	963	34	evenly	evenly	RB
9935	963	35	and	and	CC
9935	963	36	steadily	steadily	RB
9935	963	37	.	.	.
9935	964	1	Then	then	RB
9935	964	2	,	,	,
9935	964	3	while	while	IN
9935	964	4	the	the	DT
9935	964	5	recipe	recipe	NN
9935	964	6	is	be	VBZ
9935	964	7	being	be	VBG
9935	964	8	prepared	prepare	VBN
9935	964	9	,	,	,
9935	964	10	provided	provide	VBN
9935	964	11	it	-PRON-	PRP
9935	964	12	is	be	VBZ
9935	964	13	to	to	TO
9935	964	14	be	be	VB
9935	964	15	baked	bake	VBN
9935	964	16	,	,	,
9935	964	17	regulate	regulate	VB
9935	964	18	the	the	DT
9935	964	19	heat	heat	NN
9935	964	20	of	of	IN
9935	964	21	the	the	DT
9935	964	22	oven	oven	NN
9935	964	23	.	.	.
9935	965	1	If	if	IN
9935	965	2	gas	gas	NN
9935	965	3	or	or	CC
9935	965	4	kerosene	kerosene	NN
9935	965	5	is	be	VBZ
9935	965	6	to	to	TO
9935	965	7	be	be	VB
9935	965	8	used	use	VBN
9935	965	9	,	,	,
9935	965	10	light	light	VB
9935	965	11	it	-PRON-	PRP
9935	965	12	after	after	IN
9935	965	13	the	the	DT
9935	965	14	recipe	recipe	NN
9935	965	15	is	be	VBZ
9935	965	16	read	read	VBN
9935	965	17	,	,	,
9935	965	18	and	and	CC
9935	965	19	regulate	regulate	VB
9935	965	20	it	-PRON-	PRP
9935	965	21	during	during	IN
9935	965	22	the	the	DT
9935	965	23	measuring	measuring	NN
9935	965	24	and	and	CC
9935	965	25	mixing	mixing	NN
9935	965	26	of	of	IN
9935	965	27	the	the	DT
9935	965	28	ingredients	ingredient	NNS
9935	965	29	.	.	.
9935	966	1	Before	before	IN
9935	966	2	proceeding	proceed	VBG
9935	966	3	to	to	TO
9935	966	4	prepare	prepare	VB
9935	966	5	a	a	DT
9935	966	6	dish	dish	NN
9935	966	7	,	,	,
9935	966	8	clear	clear	JJ
9935	966	9	enough	enough	JJ
9935	966	10	working	working	NN
9935	966	11	space	space	NN
9935	966	12	for	for	IN
9935	966	13	the	the	DT
9935	966	14	utensils	utensil	NNS
9935	966	15	that	that	WDT
9935	966	16	are	be	VBP
9935	966	17	to	to	TO
9935	966	18	be	be	VB
9935	966	19	used	use	VBN
9935	966	20	,	,	,
9935	966	21	as	as	RB
9935	966	22	well	well	RB
9935	966	23	as	as	IN
9935	966	24	for	for	IN
9935	966	25	carrying	carry	VBG
9935	966	26	on	on	IN
9935	966	27	the	the	DT
9935	966	28	various	various	JJ
9935	966	29	operations	operation	NNS
9935	966	30	without	without	IN
9935	966	31	feeling	feel	VBG
9935	966	32	crowded	crowded	JJ
9935	966	33	.	.	.
9935	967	1	Then	then	RB
9935	967	2	,	,	,
9935	967	3	on	on	IN
9935	967	4	the	the	DT
9935	967	5	cleared	clear	VBN
9935	967	6	space	space	NN
9935	967	7	,	,	,
9935	967	8	place	place	VB
9935	967	9	the	the	DT
9935	967	10	necessary	necessary	JJ
9935	967	11	measuring	measure	VBG
9935	967	12	utensils	utensil	NNS
9935	967	13	,	,	,
9935	967	14	such	such	JJ
9935	967	15	as	as	IN
9935	967	16	a	a	DT
9935	967	17	measuring	measure	VBG
9935	967	18	cup	cup	NN
9935	967	19	,	,	,
9935	967	20	a	a	DT
9935	967	21	knife	knife	NN
9935	967	22	,	,	,
9935	967	23	a	a	DT
9935	967	24	teaspoon	teaspoon	NN
9935	967	25	,	,	,
9935	967	26	and	and	CC
9935	967	27	a	a	DT
9935	967	28	tablespoon	tablespoon	NN
9935	967	29	.	.	.
9935	968	1	Select	select	VB
9935	968	2	a	a	DT
9935	968	3	bowl	bowl	NN
9935	968	4	or	or	CC
9935	968	5	a	a	DT
9935	968	6	pan	pan	NN
9935	968	7	for	for	IN
9935	968	8	mixing	mix	VBG
9935	968	9	,	,	,
9935	968	10	a	a	DT
9935	968	11	spoon	spoon	NN
9935	968	12	for	for	IN
9935	968	13	stirring	stirring	NN
9935	968	14	,	,	,
9935	968	15	and	and	CC
9935	968	16	,	,	,
9935	968	17	when	when	WRB
9935	968	18	needed	need	VBN
9935	968	19	,	,	,
9935	968	20	an	an	DT
9935	968	21	egg	egg	NNP
9935	968	22	whip	whip	NN
9935	968	23	or	or	CC
9935	968	24	beater	beater	NN
9935	968	25	for	for	IN
9935	968	26	eggs	egg	NNS
9935	968	27	and	and	CC
9935	968	28	separate	separate	JJ
9935	968	29	bowls	bowl	NNS
9935	968	30	in	in	IN
9935	968	31	which	which	WDT
9935	968	32	to	to	TO
9935	968	33	beat	beat	VB
9935	968	34	them	-PRON-	PRP
9935	968	35	.	.	.
9935	969	1	Choose	choose	VB
9935	969	2	the	the	DT
9935	969	3	utensil	utensil	NN
9935	969	4	in	in	IN
9935	969	5	which	which	WDT
9935	969	6	the	the	DT
9935	969	7	mixture	mixture	NN
9935	969	8	is	be	VBZ
9935	969	9	to	to	TO
9935	969	10	be	be	VB
9935	969	11	cooked	cook	VBN
9935	969	12	,	,	,
9935	969	13	and	and	CC
9935	969	14	,	,	,
9935	969	15	if	if	IN
9935	969	16	necessary	necessary	JJ
9935	969	17	,	,	,
9935	969	18	grease	grease	VB
9935	969	19	it	-PRON-	PRP
9935	969	20	.	.	.
9935	970	1	During	during	IN
9935	970	2	the	the	DT
9935	970	3	process	process	NN
9935	970	4	of	of	IN
9935	970	5	preparing	prepare	VBG
9935	970	6	the	the	DT
9935	970	7	dish	dish	NN
9935	970	8	,	,	,
9935	970	9	measure	measure	NN
9935	970	10	accurately	accurately	RB
9935	970	11	all	all	PDT
9935	970	12	the	the	DT
9935	970	13	ingredients	ingredient	NNS
9935	970	14	to	to	TO
9935	970	15	be	be	VB
9935	970	16	used	use	VBN
9935	970	17	,	,	,
9935	970	18	and	and	CC
9935	970	19	check	check	VB
9935	970	20	them	-PRON-	PRP
9935	970	21	up	up	RP
9935	970	22	with	with	IN
9935	970	23	the	the	DT
9935	970	24	recipe	recipe	NN
9935	970	25	,	,	,
9935	970	26	so	so	IN
9935	970	27	as	as	IN
9935	970	28	to	to	TO
9935	970	29	be	be	VB
9935	970	30	sure	sure	JJ
9935	970	31	that	that	IN
9935	970	32	none	none	NN
9935	970	33	are	be	VBP
9935	970	34	missing	miss	VBG
9935	970	35	and	and	CC
9935	970	36	that	that	IN
9935	970	37	each	each	DT
9935	970	38	one	one	NN
9935	970	39	is	be	VBZ
9935	970	40	in	in	IN
9935	970	41	its	-PRON-	PRP$
9935	970	42	proper	proper	JJ
9935	970	43	amount	amount	NN
9935	970	44	.	.	.
9935	971	1	If	if	IN
9935	971	2	all	all	PDT
9935	971	3	these	these	DT
9935	971	4	steps	step	NNS
9935	971	5	are	be	VBP
9935	971	6	accurately	accurately	RB
9935	971	7	taken	take	VBN
9935	971	8	,	,	,
9935	971	9	the	the	DT
9935	971	10	mixing	mixing	NN
9935	971	11	,	,	,
9935	971	12	which	which	WDT
9935	971	13	is	be	VBZ
9935	971	14	the	the	DT
9935	971	15	next	next	JJ
9935	971	16	step	step	NN
9935	971	17	,	,	,
9935	971	18	can	can	MD
9935	971	19	be	be	VB
9935	971	20	accomplished	accomplish	VBN
9935	971	21	quickly	quickly	RB
9935	971	22	and	and	CC
9935	971	23	without	without	IN
9935	971	24	error	error	NN
9935	971	25	.	.	.
9935	972	1	With	with	IN
9935	972	2	all	all	PDT
9935	972	3	the	the	DT
9935	972	4	ingredients	ingredient	NNS
9935	972	5	properly	properly	RB
9935	972	6	combined	combine	VBN
9935	972	7	,	,	,
9935	972	8	the	the	DT
9935	972	9	mixture	mixture	NN
9935	972	10	is	be	VBZ
9935	972	11	ready	ready	JJ
9935	972	12	for	for	IN
9935	972	13	the	the	DT
9935	972	14	last	last	JJ
9935	972	15	step	step	NN
9935	972	16	,	,	,
9935	972	17	the	the	DT
9935	972	18	cooking	cooking	NN
9935	972	19	or	or	CC
9935	972	20	the	the	DT
9935	972	21	baking	baking	NN
9935	972	22	.	.	.
9935	973	1	This	this	DT
9935	973	2	must	must	MD
9935	973	3	be	be	VB
9935	973	4	done	do	VBN
9935	973	5	with	with	IN
9935	973	6	the	the	DT
9935	973	7	utmost	utmost	JJ
9935	973	8	care	care	NN
9935	973	9	,	,	,
9935	973	10	or	or	CC
9935	973	11	an	an	DT
9935	973	12	otherwise	otherwise	RB
9935	973	13	properly	properly	RB
9935	973	14	prepared	prepare	VBN
9935	973	15	dish	dish	NN
9935	973	16	may	may	MD
9935	973	17	be	be	VB
9935	973	18	spoiled	spoil	VBN
9935	973	19	.	.	.
9935	974	1	TABLE	TABLE	NNS
9935	974	2	FOR	for	IN
9935	974	3	COOKING	COOKING	NNP
9935	974	4	FOODS	FOODS	NNP
9935	974	5	37	37	CD
9935	974	6	.	.	.
9935	975	1	So	so	RB
9935	975	2	that	that	IN
9935	975	3	the	the	DT
9935	975	4	beginner	beginner	NN
9935	975	5	in	in	IN
9935	975	6	cookery	cookery	NN
9935	975	7	may	may	MD
9935	975	8	form	form	VB
9935	975	9	a	a	DT
9935	975	10	definite	definite	JJ
9935	975	11	idea	idea	NN
9935	975	12	of	of	IN
9935	975	13	the	the	DT
9935	975	14	length	length	NN
9935	975	15	of	of	IN
9935	975	16	time	time	NN
9935	975	17	required	require	VBN
9935	975	18	to	to	TO
9935	975	19	cook	cook	VB
9935	975	20	certain	certain	JJ
9935	975	21	foods	food	NNS
9935	975	22	,	,	,
9935	975	23	there	there	EX
9935	975	24	is	be	VBZ
9935	975	25	presented	present	VBN
9935	975	26	here	here	RB
9935	975	27	what	what	WP
9935	975	28	is	be	VBZ
9935	975	29	commonly	commonly	RB
9935	975	30	known	know	VBN
9935	975	31	as	as	IN
9935	975	32	a	a	DT
9935	975	33	_	_	NNP
9935	975	34	cookery	cookery	NN
9935	975	35	time	time	NN
9935	975	36	table	table	NN
9935	975	37	_	_	NNP
9935	975	38	.	.	.
9935	976	1	It	-PRON-	PRP
9935	976	2	should	should	MD
9935	976	3	be	be	VB
9935	976	4	remembered	remember	VBN
9935	976	5	that	that	IN
9935	976	6	the	the	DT
9935	976	7	time	time	NN
9935	976	8	required	require	VBN
9935	976	9	to	to	TO
9935	976	10	cook	cook	VB
9935	976	11	food	food	NN
9935	976	12	is	be	VBZ
9935	976	13	influenced	influence	VBN
9935	976	14	by	by	IN
9935	976	15	many	many	JJ
9935	976	16	factors	factor	NNS
9935	976	17	.	.	.
9935	977	1	For	for	IN
9935	977	2	instance	instance	NN
9935	977	3	,	,	,
9935	977	4	the	the	DT
9935	977	5	age	age	NN
9935	977	6	of	of	IN
9935	977	7	vegetables	vegetable	NNS
9935	977	8	and	and	CC
9935	977	9	fruits	fruit	NNS
9935	977	10	very	very	RB
9935	977	11	largely	largely	RB
9935	977	12	determines	determine	VBZ
9935	977	13	how	how	WRB
9935	977	14	long	long	RB
9935	977	15	they	-PRON-	PRP
9935	977	16	should	should	MD
9935	977	17	be	be	VB
9935	977	18	cooked	cook	VBN
9935	977	19	;	;	:
9935	977	20	tough	tough	JJ
9935	977	21	meats	meat	NNS
9935	977	22	and	and	CC
9935	977	23	fowl	fowl	NN
9935	977	24	require	require	VBP
9935	977	25	longer	long	RBR
9935	977	26	cooking	cooking	NN
9935	977	27	than	than	IN
9935	977	28	tender	tender	NN
9935	977	29	ones	one	NNS
9935	977	30	;	;	:
9935	977	31	and	and	CC
9935	977	32	the	the	DT
9935	977	33	heat	heat	NN
9935	977	34	of	of	IN
9935	977	35	the	the	DT
9935	977	36	oven	oven	NN
9935	977	37	has	have	VBZ
9935	977	38	much	much	JJ
9935	977	39	to	to	TO
9935	977	40	do	do	VB
9935	977	41	with	with	IN
9935	977	42	the	the	DT
9935	977	43	length	length	NN
9935	977	44	of	of	IN
9935	977	45	time	time	NN
9935	977	46	required	require	VBN
9935	977	47	for	for	IN
9935	977	48	cooking	cooking	NN
9935	977	49	,	,	,
9935	977	50	especially	especially	RB
9935	977	51	the	the	DT
9935	977	52	process	process	NN
9935	977	53	of	of	IN
9935	977	54	baking	bake	VBG
9935	977	55	or	or	CC
9935	977	56	roasting	roast	VBG
9935	977	57	Therefore	therefore	RB
9935	977	58	,	,	,
9935	977	59	while	while	IN
9935	977	60	this	this	DT
9935	977	61	time	time	NN
9935	977	62	table	table	NN
9935	977	63	will	will	MD
9935	977	64	prove	prove	VB
9935	977	65	of	of	IN
9935	977	66	great	great	JJ
9935	977	67	help	help	NN
9935	977	68	to	to	IN
9935	977	69	beginners	beginner	NNS
9935	977	70	,	,	,
9935	977	71	it	-PRON-	PRP
9935	977	72	can	can	MD
9935	977	73	serve	serve	VB
9935	977	74	only	only	RB
9935	977	75	as	as	IN
9935	977	76	a	a	DT
9935	977	77	guide	guide	NN
9935	977	78	.	.	.
9935	978	1	To	to	TO
9935	978	2	determine	determine	VB
9935	978	3	whether	whether	IN
9935	978	4	or	or	CC
9935	978	5	not	not	RB
9935	978	6	foods	food	NNS
9935	978	7	have	have	VBP
9935	978	8	been	be	VBN
9935	978	9	cooked	cook	VBN
9935	978	10	long	long	RB
9935	978	11	enough	enough	RB
9935	978	12	,	,	,
9935	978	13	it	-PRON-	PRP
9935	978	14	is	be	VBZ
9935	978	15	advisable	advisable	JJ
9935	978	16	to	to	TO
9935	978	17	apply	apply	VB
9935	978	18	the	the	DT
9935	978	19	proper	proper	JJ
9935	978	20	tests	test	NNS
9935	978	21	,	,	,
9935	978	22	which	which	WDT
9935	978	23	are	be	VBP
9935	978	24	given	give	VBN
9935	978	25	later	later	RB
9935	978	26	in	in	IN
9935	978	27	discussing	discuss	VBG
9935	978	28	the	the	DT
9935	978	29	various	various	JJ
9935	978	30	foods	food	NNS
9935	978	31	rather	rather	RB
9935	978	32	than	than	IN
9935	978	33	to	to	TO
9935	978	34	depend	depend	VB
9935	978	35	solely	solely	RB
9935	978	36	on	on	IN
9935	978	37	the	the	DT
9935	978	38	time	time	NN
9935	978	39	table	table	NN
9935	978	40	.	.	.
9935	979	1	In	in	IN
9935	979	2	this	this	DT
9935	979	3	table	table	NN
9935	979	4	,	,	,
9935	979	5	the	the	DT
9935	979	6	length	length	NN
9935	979	7	of	of	IN
9935	979	8	time	time	NN
9935	979	9	for	for	IN
9935	979	10	cooking	cooking	NN
9935	979	11	is	be	VBZ
9935	979	12	given	give	VBN
9935	979	13	in	in	IN
9935	979	14	minutes	minute	NNS
9935	979	15	(	(	-LRB-
9935	979	16	abbreviated	abbreviate	VBN
9935	979	17	min	min	NNP
9935	979	18	.	.	.
9935	979	19	)	)	-RRB-
9935	980	1	and	and	CC
9935	980	2	hours	hour	NNS
9935	980	3	(	(	-LRB-
9935	980	4	abbreviated	abbreviate	VBN
9935	980	5	hr	hr	NNP
9935	980	6	.	.	.
9935	980	7	)	)	-RRB-
9935	981	1	COOKERY	cookery	NN
9935	981	2	TIME	time	NN
9935	981	3	TABLE	table	NN
9935	981	4	MEATS	MEATS	NNPS
9935	981	5	AND	and	CC
9935	981	6	FISH	FISH	NNS
9935	981	7	_	_	NNP
9935	981	8	Broiled	broil	VBN
9935	981	9	_	_	NNP
9935	981	10	Bacon	Bacon	NNP
9935	981	11	.......................	.......................	NFP
9935	981	12	3	3	CD
9935	981	13	to	to	IN
9935	981	14	5	5	CD
9935	981	15	min	min	NN
9935	981	16	.	.	.
9935	982	1	Chicken	chicken	NN
9935	982	2	....................	....................	NFP
9935	982	3	20	20	CD
9935	982	4	to	to	TO
9935	982	5	25	25	CD
9935	982	6	min	min	NN
9935	982	7	.	.	.
9935	983	1	Fish	fish	NN
9935	983	2	.......................	.......................	NFP
9935	983	3	15	15	CD
9935	983	4	to	to	TO
9935	983	5	20	20	CD
9935	983	6	min	min	NN
9935	983	7	.	.	.
9935	984	1	Fish	fish	NN
9935	984	2	,	,	,
9935	984	3	slices	slice	NNS
9935	984	4	...............	...............	NFP
9935	984	5	10	10	CD
9935	984	6	to	to	TO
9935	984	7	15	15	CD
9935	984	8	min	min	NN
9935	984	9	.	.	.
9935	985	1	Fish	fish	NN
9935	985	2	,	,	,
9935	985	3	very	very	RB
9935	985	4	small	small	JJ
9935	985	5	............	............	NN
9935	985	6	5	5	CD
9935	985	7	to	to	TO
9935	985	8	10	10	CD
9935	985	9	min	min	NN
9935	985	10	.	.	.
9935	986	1	Lamb	Lamb	NNP
9935	986	2	chops	chop	VBZ
9935	986	3	..................	..................	NFP
9935	986	4	6	6	CD
9935	986	5	to	to	TO
9935	986	6	8	8	CD
9935	986	7	min	min	NN
9935	986	8	.	.	.
9935	987	1	Quail	Quail	NNP
9935	987	2	or	or	CC
9935	987	3	squabs	squabs	NNP
9935	987	4	.............	.............	NFP
9935	987	5	8	8	CD
9935	987	6	to	to	TO
9935	987	7	10	10	CD
9935	987	8	min	min	NN
9935	987	9	.	.	.
9935	988	1	Steak	Steak	NNP
9935	988	2	,	,	,
9935	988	3	thick	thick	JJ
9935	988	4	...............	...............	NFP
9935	988	5	10	10	CD
9935	988	6	to	to	TO
9935	988	7	15	15	CD
9935	988	8	min	min	NN
9935	988	9	.	.	.
9935	989	1	Steak	Steak	NNP
9935	989	2	,	,	,
9935	989	3	thin	thin	JJ
9935	989	4	.................	.................	NFP
9935	989	5	5	5	CD
9935	989	6	to	to	TO
9935	989	7	7	7	CD
9935	989	8	min	min	NN
9935	989	9	.	.	.
9935	990	1	Veal	veal	NN
9935	990	2	chops	chop	NNS
9935	990	3	..................	..................	NFP
9935	990	4	6	6	CD
9935	990	5	to	to	TO
9935	990	6	10	10	CD
9935	990	7	min	min	NN
9935	990	8	.	.	.
9935	991	1	_	_	NNP
9935	991	2	Boiled	Boiled	NNP
9935	991	3	_	_	NNP
9935	991	4	Beef	Beef	NNP
9935	991	5	,	,	,
9935	991	6	corned	corn	VBD
9935	991	7	................	................	NFP
9935	991	8	3	3	CD
9935	991	9	to	to	IN
9935	991	10	4	4	CD
9935	991	11	hr	hr	NN
9935	991	12	.	.	.
9935	992	1	Chicken	Chicken	NNP
9935	992	2	,	,	,
9935	992	3	3	3	CD
9935	992	4	lb	lb	IN
9935	992	5	...............	...............	NFP
9935	992	6	1	1	CD
9935	992	7	to	to	IN
9935	992	8	1	1	CD
9935	992	9	-	-	SYM
9935	992	10	1/4	1/4	CD
9935	992	11	hr	hr	NN
9935	992	12	.	.	.
9935	993	1	Fish	fish	NN
9935	993	2	,	,	,
9935	993	3	bluefish	bluefish	NN
9935	993	4	,	,	,
9935	993	5	cod	cod	NN
9935	993	6	,	,	,
9935	993	7	or	or	CC
9935	993	8	bass	bass	NN
9935	993	9	,	,	,
9935	993	10	4	4	CD
9935	993	11	to	to	TO
9935	993	12	5	5	CD
9935	993	13	lb	lb	NN
9935	993	14	..........	..........	NFP
9935	993	15	20	20	CD
9935	993	16	to	to	TO
9935	993	17	30	30	CD
9935	993	18	min	min	NN
9935	993	19	.	.	.
9935	994	1	Fish	fish	NN
9935	994	2	,	,	,
9935	994	3	slices	slice	NNS
9935	994	4	,	,	,
9935	994	5	2	2	CD
9935	994	6	to	to	TO
9935	994	7	3	3	CD
9935	994	8	lb	lb	NN
9935	994	9	....	....	NFP
9935	994	10	20	20	CD
9935	994	11	to	to	TO
9935	994	12	25	25	CD
9935	994	13	min	min	NN
9935	994	14	.	.	.
9935	995	1	Fish	fish	NN
9935	995	2	,	,	,
9935	995	3	small	small	JJ
9935	995	4	................	................	NFP
9935	995	5	10	10	CD
9935	995	6	to	to	TO
9935	995	7	15	15	CD
9935	995	8	min	min	NN
9935	995	9	.	.	.
9935	996	1	Fowl	Fowl	NNP
9935	996	2	,	,	,
9935	996	3	4	4	CD
9935	996	4	to	to	TO
9935	996	5	5	5	CD
9935	996	6	lb	lb	NN
9935	996	7	.............	.............	NFP
9935	996	8	2	2	CD
9935	996	9	to	to	TO
9935	996	10	3	3	CD
9935	996	11	hr	hr	NN
9935	996	12	.	.	.
9935	997	1	Ham	Ham	NNP
9935	997	2	,	,	,
9935	997	3	12	12	CD
9935	997	4	to	to	TO
9935	997	5	14	14	CD
9935	997	6	lb	lb	NN
9935	997	7	............	............	NFP
9935	997	8	4	4	CD
9935	997	9	to	to	TO
9935	997	10	5	5	CD
9935	997	11	hr	hr	NN
9935	997	12	.	.	.
9935	998	1	Mutton	mutton	NN
9935	998	2	,	,	,
9935	998	3	leg	leg	NN
9935	998	4	of	of	IN
9935	998	5	..............	..............	NFP
9935	998	6	2	2	CD
9935	998	7	to	to	TO
9935	998	8	3	3	CD
9935	998	9	hr	hr	NN
9935	998	10	.	.	.
9935	999	1	Tongue	tongue	NN
9935	999	2	......................	......................	NFP
9935	999	3	3	3	CD
9935	999	4	to	to	IN
9935	999	5	4	4	CD
9935	999	6	hr	hr	NN
9935	999	7	.	.	.
9935	1000	1	_	_	NNP
9935	1000	2	Roasted	Roasted	NNP
9935	1000	3	_	_	NNP
9935	1000	4	Beef	Beef	NNP
9935	1000	5	,	,	,
9935	1000	6	rib	rib	NN
9935	1000	7	or	or	CC
9935	1000	8	loin	loin	NN
9935	1000	9	,	,	,
9935	1000	10	5	5	CD
9935	1000	11	lb	lb	IN
9935	1000	12	.	.	.
9935	1000	13	,	,	,
9935	1000	14	rare	rare	JJ
9935	1000	15	.......................	.......................	NFP
9935	1000	16	1	1	CD
9935	1000	17	hr	hr	NN
9935	1000	18	.	.	.
9935	1001	1	5	5	CD
9935	1001	2	min	min	NN
9935	1001	3	.	.	.
9935	1002	1	Beef	beef	NN
9935	1002	2	,	,	,
9935	1002	3	rib	rib	NN
9935	1002	4	or	or	CC
9935	1002	5	loin	loin	NN
9935	1002	6	,	,	,
9935	1002	7	5	5	CD
9935	1002	8	lb	lb	IN
9935	1002	9	.	.	.
9935	1002	10	,	,	,
9935	1002	11	well	well	RB
9935	1002	12	done	do	VBN
9935	1002	13	..................	..................	NFP
9935	1002	14	1	1	CD
9935	1002	15	hr	hr	NN
9935	1002	16	.	.	.
9935	1003	1	20	20	CD
9935	1003	2	min	min	NN
9935	1003	3	.	.	.
9935	1004	1	Beef	beef	NN
9935	1004	2	,	,	,
9935	1004	3	rib	rib	NN
9935	1004	4	or	or	CC
9935	1004	5	loin	loin	NN
9935	1004	6	,	,	,
9935	1004	7	10	10	CD
9935	1004	8	lb	lb	JJ
9935	1004	9	.	.	.
9935	1004	10	,	,	,
9935	1004	11	rare	rare	JJ
9935	1004	12	.......................	.......................	NFP
9935	1004	13	1	1	CD
9935	1004	14	hr	hr	NN
9935	1004	15	.	.	.
9935	1005	1	30	30	CD
9935	1005	2	min	min	NN
9935	1005	3	.	.	.
9935	1006	1	Beef	beef	NN
9935	1006	2	,	,	,
9935	1006	3	rib	rib	NN
9935	1006	4	or	or	CC
9935	1006	5	loin	loin	NN
9935	1006	6	,	,	,
9935	1006	7	10	10	CD
9935	1006	8	lb	lb	JJ
9935	1006	9	.	.	.
9935	1006	10	,	,	,
9935	1006	11	well	well	RB
9935	1006	12	done	do	VBN
9935	1006	13	..................	..................	NFP
9935	1006	14	2	2	CD
9935	1006	15	hr	hr	NN
9935	1006	16	.	.	.
9935	1007	1	Beef	beef	NN
9935	1007	2	,	,	,
9935	1007	3	rump	rump	VB
9935	1007	4	,	,	,
9935	1007	5	10	10	CD
9935	1007	6	lb	lb	JJ
9935	1007	7	.	.	.
9935	1007	8	,	,	,
9935	1007	9	rare	rare	JJ
9935	1007	10	...	...	:
9935	1007	11	1	1	CD
9935	1007	12	hr	hr	NN
9935	1007	13	.	.	.
9935	1008	1	30	30	CD
9935	1008	2	min	min	NN
9935	1008	3	.	.	.
9935	1009	1	Beef	beef	NN
9935	1009	2	,	,	,
9935	1009	3	rump	rump	VB
9935	1009	4	,	,	,
9935	1009	5	10	10	CD
9935	1009	6	lb	lb	JJ
9935	1009	7	.	.	.
9935	1009	8	,	,	,
9935	1009	9	well	well	RB
9935	1009	10	done	do	VBN
9935	1009	11	..	..	NFP
9935	1009	12	2	2	CD
9935	1009	13	hr	hr	NN
9935	1009	14	.	.	.
9935	1010	1	Chicken	Chicken	NNP
9935	1010	2	,	,	,
9935	1010	3	4	4	CD
9935	1010	4	or	or	CC
9935	1010	5	5	5	CD
9935	1010	6	lb	lb	NN
9935	1010	7	........	........	NFP
9935	1010	8	1	1	CD
9935	1010	9	-	-	SYM
9935	1010	10	1/2	1/2	CD
9935	1010	11	to	to	IN
9935	1010	12	2	2	CD
9935	1010	13	hr	hr	NN
9935	1010	14	.	.	.
9935	1011	1	Duck	duck	NN
9935	1011	2	,	,	,
9935	1011	3	5	5	CD
9935	1011	4	to	to	TO
9935	1011	5	6	6	CD
9935	1011	6	lb	lb	NN
9935	1011	7	...........	...........	NFP
9935	1011	8	1	1	CD
9935	1011	9	-	-	SYM
9935	1011	10	1/4	1/4	CD
9935	1011	11	to	to	IN
9935	1011	12	1	1	CD
9935	1011	13	-	-	SYM
9935	1011	14	1/2	1/2	CD
9935	1011	15	hr	hr	NN
9935	1011	16	.	.	.
9935	1012	1	Fish	fish	NN
9935	1012	2	,	,	,
9935	1012	3	3	3	CD
9935	1012	4	to	to	IN
9935	1012	5	5	5	CD
9935	1012	6	lb	lb	NN
9935	1012	7	...........	...........	NFP
9935	1012	8	45	45	CD
9935	1012	9	to	to	TO
9935	1012	10	60	60	CD
9935	1012	11	min	min	NN
9935	1012	12	.	.	.
9935	1013	1	Fish	fish	NN
9935	1013	2	,	,	,
9935	1013	3	small	small	JJ
9935	1013	4	...............	...............	NFP
9935	1013	5	20	20	CD
9935	1013	6	to	to	TO
9935	1013	7	30	30	CD
9935	1013	8	min	min	NN
9935	1013	9	.	.	.
9935	1014	1	Goose	Goose	NNP
9935	1014	2	,	,	,
9935	1014	3	10	10	CD
9935	1014	4	lb	lb	NN
9935	1014	5	..............	..............	NFP
9935	1014	6	2	2	CD
9935	1014	7	to	to	TO
9935	1014	8	2	2	CD
9935	1014	9	-	-	SYM
9935	1014	10	1/2	1/2	CD
9935	1014	11	hr	hr	NN
9935	1014	12	.	.	.
9935	1015	1	Lamb	Lamb	NNP
9935	1015	2	,	,	,
9935	1015	3	leg	leg	NN
9935	1015	4	of	of	IN
9935	1015	5	..............	..............	$
9935	1015	6	1	1	CD
9935	1015	7	-	-	SYM
9935	1015	8	1/4	1/4	CD
9935	1015	9	to	to	IN
9935	1015	10	1	1	CD
9935	1015	11	-	-	HYPH
9935	1015	12	3/4	3/4	CD
9935	1015	13	hr	hr	NN
9935	1015	14	.	.	.
9935	1016	1	Mutton	Mutton	NNP
9935	1016	2	,	,	,
9935	1016	3	saddle	saddle	NN
9935	1016	4	............	............	NFP
9935	1016	5	1	1	CD
9935	1016	6	-	-	SYM
9935	1016	7	1/4	1/4	CD
9935	1016	8	to	to	IN
9935	1016	9	1	1	CD
9935	1016	10	-	-	SYM
9935	1016	11	1/2	1/2	CD
9935	1016	12	hr	hr	NN
9935	1016	13	.	.	.
9935	1017	1	Pork	pork	NN
9935	1017	2	,	,	,
9935	1017	3	rib	rib	NN
9935	1017	4	,	,	,
9935	1017	5	5	5	CD
9935	1017	6	lb	lb	NN
9935	1017	7	...........	...........	NFP
9935	1017	8	2	2	CD
9935	1017	9	to	to	TO
9935	1017	10	2	2	CD
9935	1017	11	-	-	SYM
9935	1017	12	1/2	1/2	CD
9935	1017	13	hr	hr	NN
9935	1017	14	.	.	.
9935	1018	1	Turkey	Turkey	NNP
9935	1018	2	,	,	,
9935	1018	3	10	10	CD
9935	1018	4	lb	lb	NN
9935	1018	5	.............	.............	NFP
9935	1018	6	2	2	CD
9935	1018	7	-	-	SYM
9935	1018	8	1/2	1/2	CD
9935	1018	9	to	to	IN
9935	1018	10	3	3	CD
9935	1018	11	hr	hr	NN
9935	1018	12	.	.	.
9935	1019	1	VEGETABLES	VEGETABLES	NNP
9935	1019	2	_	_	NNP
9935	1019	3	Boiled	Boiled	NNP
9935	1019	4	_	_	NNP
9935	1019	5	Asparagus	Asparagus	NNP
9935	1019	6	..............	..............	.
9935	1019	7	20	20	CD
9935	1019	8	to	to	TO
9935	1019	9	30	30	CD
9935	1019	10	min	min	NN
9935	1019	11	.	.	.
9935	1020	1	Beans	bean	NNS
9935	1020	2	,	,	,
9935	1020	3	lima	lima	NNP
9935	1020	4	or	or	CC
9935	1020	5	shell	shell	NNP
9935	1020	6	....	....	NFP
9935	1020	7	40	40	CD
9935	1020	8	to	to	TO
9935	1020	9	60	60	CD
9935	1020	10	min	min	NN
9935	1020	11	.	.	.
9935	1021	1	Beans	bean	NNS
9935	1021	2	,	,	,
9935	1021	3	string	string	NN
9935	1021	4	..........	..........	NFP
9935	1021	5	30	30	CD
9935	1021	6	to	to	TO
9935	1021	7	45	45	CD
9935	1021	8	min	min	NN
9935	1021	9	.	.	.
9935	1022	1	Beets	beet	NNS
9935	1022	2	,	,	,
9935	1022	3	old	old	JJ
9935	1022	4	...............	...............	NFP
9935	1022	5	4	4	CD
9935	1022	6	to	to	TO
9935	1022	7	6	6	CD
9935	1022	8	hr	hr	NN
9935	1022	9	.	.	.
9935	1023	1	Beets	beet	NNS
9935	1023	2	,	,	,
9935	1023	3	young	young	JJ
9935	1023	4	...........	...........	NFP
9935	1023	5	45	45	CD
9935	1023	6	to	to	TO
9935	1023	7	60	60	CD
9935	1023	8	min	min	NN
9935	1023	9	.	.	.
9935	1024	1	Brussels	Brussels	NNP
9935	1024	2	sprouts	sprout	NNS
9935	1024	3	.......	.......	NFP
9935	1024	4	15	15	CD
9935	1024	5	to	to	TO
9935	1024	6	25	25	CD
9935	1024	7	min	min	NN
9935	1024	8	.	.	.
9935	1025	1	Cabbage	cabbage	NN
9935	1025	2	................	................	NFP
9935	1025	3	35	35	CD
9935	1025	4	to	to	TO
9935	1025	5	60	60	CD
9935	1025	6	min	min	NN
9935	1025	7	.	.	.
9935	1026	1	Carrots	carrot	NNS
9935	1026	2	...............	...............	NFP
9935	1026	3	3/4	3/4	CD
9935	1026	4	to	to	IN
9935	1026	5	2	2	CD
9935	1026	6	hr	hr	NN
9935	1026	7	.	.	.
9935	1027	1	Cauliflower	cauliflower	NN
9935	1027	2	.............	.............	NFP
9935	1027	3	20	20	CD
9935	1027	4	to	to	TO
9935	1027	5	30	30	CD
9935	1027	6	min	min	NN
9935	1027	7	.	.	.
9935	1028	1	Green	green	JJ
9935	1028	2	corn	corn	NN
9935	1028	3	...............	...............	NFP
9935	1028	4	8	8	CD
9935	1028	5	to	to	TO
9935	1028	6	12	12	CD
9935	1028	7	min	min	NN
9935	1028	8	.	.	.
9935	1029	1	Macaroni	Macaroni	NNP
9935	1029	2	................	................	NFP
9935	1029	3	30	30	CD
9935	1029	4	to	to	TO
9935	1029	5	40	40	CD
9935	1029	6	min	min	NN
9935	1029	7	.	.	.
9935	1030	1	Onions	onion	NNS
9935	1030	2	..................	..................	NFP
9935	1030	3	45	45	CD
9935	1030	4	to	to	TO
9935	1030	5	60	60	CD
9935	1030	6	min	min	NN
9935	1030	7	.	.	.
9935	1031	1	Peas	pea	NNS
9935	1031	2	....................	....................	NFP
9935	1031	3	25	25	CD
9935	1031	4	to	to	TO
9935	1031	5	60	60	CD
9935	1031	6	min	min	NN
9935	1031	7	.	.	.
9935	1032	1	Potatoes	potato	NNS
9935	1032	2	................	................	NFP
9935	1032	3	30	30	CD
9935	1032	4	to	to	TO
9935	1032	5	45	45	CD
9935	1032	6	min	min	NN
9935	1032	7	.	.	.
9935	1033	1	Rice	rice	NN
9935	1033	2	....................	....................	NFP
9935	1033	3	20	20	CD
9935	1033	4	to	to	TO
9935	1033	5	30	30	CD
9935	1033	6	min	min	NN
9935	1033	7	.	.	.
9935	1034	1	Spinach	spinach	NN
9935	1034	2	.................	.................	NFP
9935	1034	3	20	20	CD
9935	1034	4	to	to	TO
9935	1034	5	30	30	CD
9935	1034	6	min	min	NN
9935	1034	7	.	.	.
9935	1035	1	Turnips	turnip	NNS
9935	1035	2	................	................	NFP
9935	1035	3	1/2	1/2	CD
9935	1035	4	to	to	IN
9935	1035	5	1	1	CD
9935	1035	6	-	-	SYM
9935	1035	7	1/2	1/2	CD
9935	1035	8	hr	hr	NN
9935	1035	9	.	.	.
9935	1036	1	Vegetable	vegetable	JJ
9935	1036	2	oysters	oyster	NNS
9935	1036	3	......	......	NFP
9935	1036	4	3/4	3/4	CD
9935	1036	5	to	to	IN
9935	1036	6	1	1	CD
9935	1036	7	-	-	SYM
9935	1036	8	1/2	1/2	CD
9935	1036	9	hr	hr	NN
9935	1036	10	.	.	.
9935	1037	1	BAKED	BAKED	NNP
9935	1037	2	FOODS	food	NNS
9935	1037	3	Beans	bean	NNS
9935	1037	4	.....................	.....................	NFP
9935	1037	5	6	6	CD
9935	1037	6	to	to	TO
9935	1037	7	8	8	CD
9935	1037	8	hr	hr	NN
9935	1037	9	.	.	.
9935	1038	1	Biscuits	biscuit	NNS
9935	1038	2	,	,	,
9935	1038	3	baking	bake	VBG
9935	1038	4	powder	powder	NN
9935	1038	5	...	...	:
9935	1038	6	15	15	CD
9935	1038	7	to	to	TO
9935	1038	8	25	25	CD
9935	1038	9	min	min	NN
9935	1038	10	.	.	.
9935	1039	1	Biscuits	biscuit	NNS
9935	1039	2	,	,	,
9935	1039	3	yeast	yeast	NN
9935	1039	4	...........	...........	NFP
9935	1039	5	10	10	CD
9935	1039	6	to	to	TO
9935	1039	7	25	25	CD
9935	1039	8	min	min	NN
9935	1039	9	.	.	.
9935	1040	1	Bread	bread	NN
9935	1040	2	,	,	,
9935	1040	3	ginger	ginger	NN
9935	1040	4	.............	.............	NFP
9935	1040	5	20	20	CD
9935	1040	6	to	to	TO
9935	1040	7	30	30	CD
9935	1040	8	min	min	NN
9935	1040	9	.	.	.
9935	1041	1	Bread	bread	NN
9935	1041	2	,	,	,
9935	1041	3	loaf	loaf	NN
9935	1041	4	...............	...............	NFP
9935	1041	5	40	40	CD
9935	1041	6	to	to	TO
9935	1041	7	60	60	CD
9935	1041	8	min	min	NN
9935	1041	9	.	.	.
9935	1042	1	Cake	cake	NN
9935	1042	2	,	,	,
9935	1042	3	corn	corn	NN
9935	1042	4	................	................	NFP
9935	1042	5	20	20	CD
9935	1042	6	to	to	TO
9935	1042	7	30	30	CD
9935	1042	8	min	min	NN
9935	1042	9	.	.	.
9935	1043	1	Cake	cake	NN
9935	1043	2	,	,	,
9935	1043	3	fruit	fruit	NN
9935	1043	4	............	............	NFP
9935	1043	5	1	1	CD
9935	1043	6	-	-	SYM
9935	1043	7	1/4	1/4	CD
9935	1043	8	to	to	IN
9935	1043	9	2	2	CD
9935	1043	10	hr	hr	NN
9935	1043	11	.	.	.
9935	1044	1	Cake	cake	NN
9935	1044	2	,	,	,
9935	1044	3	layer	layer	NN
9935	1044	4	...............	...............	NFP
9935	1044	5	15	15	CD
9935	1044	6	to	to	TO
9935	1044	7	20	20	CD
9935	1044	8	min	min	NN
9935	1044	9	.	.	.
9935	1045	1	Cake	cake	NN
9935	1045	2	,	,	,
9935	1045	3	loaf	loaf	NN
9935	1045	4	................	................	NFP
9935	1045	5	40	40	CD
9935	1045	6	to	to	TO
9935	1045	7	60	60	CD
9935	1045	8	min	min	NN
9935	1045	9	.	.	.
9935	1046	1	Cake	cake	NN
9935	1046	2	,	,	,
9935	1046	3	pound	pound	NN
9935	1046	4	............	............	NFP
9935	1046	5	1	1	CD
9935	1046	6	-	-	SYM
9935	1046	7	1/4	1/4	CD
9935	1046	8	to	to	IN
9935	1046	9	1	1	CD
9935	1046	10	-	-	SYM
9935	1046	11	1/2	1/2	CD
9935	1046	12	hr	hr	NN
9935	1046	13	.	.	.
9935	1047	1	Cake	cake	NN
9935	1047	2	,	,	,
9935	1047	3	sponge	sponge	VB
9935	1047	4	..............	..............	NFP
9935	1047	5	45	45	CD
9935	1047	6	to	to	TO
9935	1047	7	60	60	CD
9935	1047	8	min	min	NN
9935	1047	9	.	.	.
9935	1048	1	Cookies	cookie	NNS
9935	1048	2	....................	....................	NFP
9935	1048	3	6	6	CD
9935	1048	4	to	to	TO
9935	1048	5	10	10	CD
9935	1048	6	min	min	NN
9935	1048	7	.	.	.
9935	1049	1	Custard	Custard	NNP
9935	1049	2	...................	...................	NFP
9935	1049	3	20	20	CD
9935	1049	4	to	to	TO
9935	1049	5	45	45	CD
9935	1049	6	min	min	NN
9935	1049	7	.	.	.
9935	1050	1	Muffins	muffin	NNS
9935	1050	2	,	,	,
9935	1050	3	baking	baking	NN
9935	1050	4	powder	powder	NN
9935	1050	5	....	....	NFP
9935	1050	6	15	15	CD
9935	1050	7	to	to	TO
9935	1050	8	25	25	CD
9935	1050	9	min	min	NN
9935	1050	10	.	.	.
9935	1051	1	Pastry	pastry	NN
9935	1051	2	....................	....................	NFP
9935	1051	3	30	30	CD
9935	1051	4	to	to	TO
9935	1051	5	45	45	CD
9935	1051	6	min	min	NN
9935	1051	7	.	.	.
9935	1052	1	Potatoes	potato	NNS
9935	1052	2	..................	..................	NFP
9935	1052	3	45	45	CD
9935	1052	4	to	to	TO
9935	1052	5	60	60	CD
9935	1052	6	min	min	NN
9935	1052	7	.	.	.
9935	1053	1	Pudding	pudding	NN
9935	1053	2	,	,	,
9935	1053	3	Indian	indian	JJ
9935	1053	4	............	............	NFP
9935	1053	5	2	2	CD
9935	1053	6	to	to	IN
9935	1053	7	3	3	CD
9935	1053	8	hr	hr	NN
9935	1053	9	.	.	.
9935	1054	1	Pudding	pudding	NN
9935	1054	2	,	,	,
9935	1054	3	rice	rice	NN
9935	1054	4	(	(	-LRB-
9935	1054	5	poor	poor	JJ
9935	1054	6	man	man	NN
9935	1054	7	's	's	POS
9935	1054	8	)	)	-RRB-
9935	1054	9	.	.	.
9935	1055	1	2	2	CD
9935	1055	2	to	to	IN
9935	1055	3	3	3	CD
9935	1055	4	hr	hr	NN
9935	1055	5	.	.	.
9935	1056	1	*	*	NFP
9935	1056	2	*	*	NFP
9935	1056	3	*	*	NFP
9935	1056	4	*	*	NFP
9935	1056	5	*	*	NFP
9935	1056	6	CARE	care	NN
9935	1056	7	OF	of	IN
9935	1056	8	FOOD	food	NN
9935	1056	9	REASONS	reasons	NN
9935	1056	10	FOR	for	IN
9935	1056	11	CARE	care	NN
9935	1056	12	38	38	CD
9935	1056	13	.	.	.
9935	1057	1	Although	although	IN
9935	1057	2	,	,	,
9935	1057	3	as	as	IN
9935	1057	4	has	have	VBZ
9935	1057	5	been	be	VBN
9935	1057	6	explained	explain	VBN
9935	1057	7	,	,	,
9935	1057	8	the	the	DT
9935	1057	9	selection	selection	NN
9935	1057	10	and	and	CC
9935	1057	11	preparation	preparation	NN
9935	1057	12	of	of	IN
9935	1057	13	foods	food	NNS
9935	1057	14	require	require	VBP
9935	1057	15	much	much	JJ
9935	1057	16	consideration	consideration	NN
9935	1057	17	from	from	IN
9935	1057	18	the	the	DT
9935	1057	19	housewife	housewife	NN
9935	1057	20	who	who	WP
9935	1057	21	desires	desire	VBZ
9935	1057	22	to	to	TO
9935	1057	23	get	get	VB
9935	1057	24	good	good	JJ
9935	1057	25	results	result	NNS
9935	1057	26	in	in	IN
9935	1057	27	cookery	cookery	NN
9935	1057	28	,	,	,
9935	1057	29	there	there	EX
9935	1057	30	is	be	VBZ
9935	1057	31	still	still	RB
9935	1057	32	one	one	CD
9935	1057	33	thing	thing	NN
9935	1057	34	to	to	TO
9935	1057	35	which	which	WDT
9935	1057	36	she	-PRON-	PRP
9935	1057	37	must	must	MD
9935	1057	38	give	give	VB
9935	1057	39	attention	attention	NN
9935	1057	40	if	if	IN
9935	1057	41	she	-PRON-	PRP
9935	1057	42	would	would	MD
9935	1057	43	keep	keep	VB
9935	1057	44	down	down	RP
9935	1057	45	the	the	DT
9935	1057	46	cost	cost	NN
9935	1057	47	of	of	IN
9935	1057	48	living	living	NN
9935	1057	49	,	,	,
9935	1057	50	and	and	CC
9935	1057	51	that	that	DT
9935	1057	52	is	be	VBZ
9935	1057	53	the	the	DT
9935	1057	54	care	care	NN
9935	1057	55	of	of	IN
9935	1057	56	food	food	NN
9935	1057	57	.	.	.
9935	1058	1	Unless	unless	IN
9935	1058	2	food	food	NN
9935	1058	3	is	be	VBZ
9935	1058	4	properly	properly	RB
9935	1058	5	taken	take	VBN
9935	1058	6	care	care	NN
9935	1058	7	of	of	IN
9935	1058	8	before	before	IN
9935	1058	9	it	-PRON-	PRP
9935	1058	10	is	be	VBZ
9935	1058	11	cooked	cook	VBN
9935	1058	12	,	,	,
9935	1058	13	as	as	RB
9935	1058	14	well	well	RB
9935	1058	15	as	as	IN
9935	1058	16	after	after	IN
9935	1058	17	it	-PRON-	PRP
9935	1058	18	is	be	VBZ
9935	1058	19	cooked	cook	VBN
9935	1058	20	--	--	:
9935	1058	21	that	that	RB
9935	1058	22	is	is	RB
9935	1058	23	,	,	,
9935	1058	24	the	the	DT
9935	1058	25	left	left	JJ
9935	1058	26	-	-	HYPH
9935	1058	27	overs	over	NNS
9935	1058	28	--	--	:
9935	1058	29	considerable	considerable	JJ
9935	1058	30	loss	loss	NN
9935	1058	31	is	be	VBZ
9935	1058	32	liable	liable	JJ
9935	1058	33	to	to	TO
9935	1058	34	result	result	VB
9935	1058	35	through	through	IN
9935	1058	36	its	-PRON-	PRP$
9935	1058	37	spoiling	spoiling	NN
9935	1058	38	or	or	CC
9935	1058	39	decaying	decaying	NN
9935	1058	40	.	.	.
9935	1059	1	Both	both	DT
9935	1059	2	uncooked	uncooked	JJ
9935	1059	3	and	and	CC
9935	1059	4	cooked	cooked	JJ
9935	1059	5	food	food	NN
9935	1059	6	may	may	MD
9935	1059	7	be	be	VB
9935	1059	8	kept	keep	VBN
9935	1059	9	wholesome	wholesome	JJ
9935	1059	10	in	in	IN
9935	1059	11	several	several	JJ
9935	1059	12	ways	way	NNS
9935	1059	13	,	,	,
9935	1059	14	but	but	CC
9935	1059	15	before	before	IN
9935	1059	16	these	these	DT
9935	1059	17	are	be	VBP
9935	1059	18	discussed	discuss	VBN
9935	1059	19	it	-PRON-	PRP
9935	1059	20	may	may	MD
9935	1059	21	be	be	VB
9935	1059	22	well	well	JJ
9935	1059	23	to	to	TO
9935	1059	24	look	look	VB
9935	1059	25	into	into	IN
9935	1059	26	the	the	DT
9935	1059	27	causes	cause	NNS
9935	1059	28	of	of	IN
9935	1059	29	spoiling	spoiling	NN
9935	1059	30	.	.	.
9935	1060	1	With	with	IN
9935	1060	2	these	these	DT
9935	1060	3	causes	cause	NNS
9935	1060	4	understood	understand	VBN
9935	1060	5	,	,	,
9935	1060	6	the	the	DT
9935	1060	7	methods	method	NNS
9935	1060	8	of	of	IN
9935	1060	9	caring	care	VBG
9935	1060	10	for	for	IN
9935	1060	11	foods	food	NNS
9935	1060	12	will	will	MD
9935	1060	13	be	be	VB
9935	1060	14	better	well	RBR
9935	1060	15	appreciated	appreciate	VBN
9935	1060	16	,	,	,
9935	1060	17	and	and	CC
9935	1060	18	the	the	DT
9935	1060	19	results	result	NNS
9935	1060	20	in	in	IN
9935	1060	21	buying	buying	NN
9935	1060	22	,	,	,
9935	1060	23	storing	storing	NN
9935	1060	24	,	,	,
9935	1060	25	and	and	CC
9935	1060	26	handling	handle	VBG
9935	1060	27	foods	food	NNS
9935	1060	28	will	will	MD
9935	1060	29	be	be	VB
9935	1060	30	more	more	RBR
9935	1060	31	satisfactory	satisfactory	JJ
9935	1060	32	.	.	.
9935	1061	1	39	39	CD
9935	1061	2	.	.	.
9935	1062	1	To	to	TO
9935	1062	2	come	come	VB
9935	1062	3	to	to	IN
9935	1062	4	a	a	DT
9935	1062	5	knowledge	knowledge	NN
9935	1062	6	of	of	IN
9935	1062	7	why	why	WRB
9935	1062	8	foods	food	NNS
9935	1062	9	spoil	spoil	VBP
9935	1062	10	,	,	,
9935	1062	11	it	-PRON-	PRP
9935	1062	12	will	will	MD
9935	1062	13	be	be	VB
9935	1062	14	well	well	JJ
9935	1062	15	to	to	TO
9935	1062	16	note	note	VB
9935	1062	17	that	that	IN
9935	1062	18	nature	nature	NN
9935	1062	19	abounds	abound	VBZ
9935	1062	20	in	in	IN
9935	1062	21	_	_	NNP
9935	1062	22	micro	micro	NNP
9935	1062	23	-	-	HYPH
9935	1062	24	organisms	organism	NNS
9935	1062	25	_	_	NNP
9935	1062	26	,	,	,
9935	1062	27	or	or	CC
9935	1062	28	living	live	VBG
9935	1062	29	things	thing	NNS
9935	1062	30	so	so	RB
9935	1062	31	minute	minute	JJ
9935	1062	32	as	as	IN
9935	1062	33	to	to	TO
9935	1062	34	be	be	VB
9935	1062	35	invisible	invisible	JJ
9935	1062	36	to	to	IN
9935	1062	37	the	the	DT
9935	1062	38	naked	naked	JJ
9935	1062	39	eye	eye	NN
9935	1062	40	.	.	.
9935	1063	1	These	these	DT
9935	1063	2	micro	micro	JJ
9935	1063	3	-	-	NNS
9935	1063	4	organisms	organism	NNS
9935	1063	5	are	be	VBP
9935	1063	6	known	know	VBN
9935	1063	7	to	to	IN
9935	1063	8	science	science	NN
9935	1063	9	as	as	IN
9935	1063	10	_	_	NNP
9935	1063	11	microbes	microbe	NNS
9935	1063	12	_	_	NNP
9935	1063	13	and	and	CC
9935	1063	14	_	_	NNP
9935	1063	15	germs	germ	NNS
9935	1063	16	_	_	NNP
9935	1063	17	,	,	,
9935	1063	18	and	and	CC
9935	1063	19	they	-PRON-	PRP
9935	1063	20	are	be	VBP
9935	1063	21	comprised	comprise	VBN
9935	1063	22	of	of	IN
9935	1063	23	_	_	NNP
9935	1063	24	bacteria	bacteria	NNS
9935	1063	25	,	,	,
9935	1063	26	yeasts	yeast	NNS
9935	1063	27	_	_	NNP
9935	1063	28	,	,	,
9935	1063	29	and	and	CC
9935	1063	30	_	_	NNP
9935	1063	31	molds	mold	VBZ
9935	1063	32	_	_	NNP
9935	1063	33	,	,	,
9935	1063	34	a	a	DT
9935	1063	35	knowledge	knowledge	NN
9935	1063	36	of	of	IN
9935	1063	37	which	which	WDT
9935	1063	38	is	be	VBZ
9935	1063	39	of	of	IN
9935	1063	40	the	the	DT
9935	1063	41	utmost	utmost	JJ
9935	1063	42	importance	importance	NN
9935	1063	43	to	to	IN
9935	1063	44	the	the	DT
9935	1063	45	physician	physician	NN
9935	1063	46	and	and	CC
9935	1063	47	the	the	DT
9935	1063	48	farmer	farmer	NN
9935	1063	49	,	,	,
9935	1063	50	as	as	RB
9935	1063	51	well	well	RB
9935	1063	52	as	as	IN
9935	1063	53	the	the	DT
9935	1063	54	housewife	housewife	NN
9935	1063	55	.	.	.
9935	1064	1	Just	just	RB
9935	1064	2	in	in	IN
9935	1064	3	what	what	WDT
9935	1064	4	ways	way	NNS
9935	1064	5	these	these	DT
9935	1064	6	are	be	VBP
9935	1064	7	beneficial	beneficial	JJ
9935	1064	8	to	to	IN
9935	1064	9	the	the	DT
9935	1064	10	farmer	farmer	NN
9935	1064	11	and	and	CC
9935	1064	12	the	the	DT
9935	1064	13	physician	physician	NN
9935	1064	14	is	be	VBZ
9935	1064	15	beyond	beyond	IN
9935	1064	16	the	the	DT
9935	1064	17	scope	scope	NN
9935	1064	18	of	of	IN
9935	1064	19	the	the	DT
9935	1064	20	subject	subject	NN
9935	1064	21	of	of	IN
9935	1064	22	cookery	cookery	NN
9935	1064	23	,	,	,
9935	1064	24	but	but	CC
9935	1064	25	in	in	IN
9935	1064	26	the	the	DT
9935	1064	27	household	household	NN
9935	1064	28	their	-PRON-	PRP$
9935	1064	29	influence	influence	NN
9935	1064	30	is	be	VBZ
9935	1064	31	felt	feel	VBN
9935	1064	32	in	in	IN
9935	1064	33	three	three	CD
9935	1064	34	ways	way	NNS
9935	1064	35	:	:	:
9935	1064	36	They	-PRON-	PRP
9935	1064	37	are	be	VBP
9935	1064	38	the	the	DT
9935	1064	39	cause	cause	NN
9935	1064	40	of	of	IN
9935	1064	41	the	the	DT
9935	1064	42	decay	decay	NN
9935	1064	43	and	and	CC
9935	1064	44	spoiling	spoiling	NN
9935	1064	45	of	of	IN
9935	1064	46	foods	food	NNS
9935	1064	47	;	;	:
9935	1064	48	they	-PRON-	PRP
9935	1064	49	are	be	VBP
9935	1064	50	of	of	IN
9935	1064	51	value	value	NN
9935	1064	52	in	in	IN
9935	1064	53	the	the	DT
9935	1064	54	preparation	preparation	NN
9935	1064	55	of	of	IN
9935	1064	56	certain	certain	JJ
9935	1064	57	foods	food	NNS
9935	1064	58	;	;	:
9935	1064	59	and	and	CC
9935	1064	60	they	-PRON-	PRP
9935	1064	61	are	be	VBP
9935	1064	62	the	the	DT
9935	1064	63	cause	cause	NN
9935	1064	64	of	of	IN
9935	1064	65	contagious	contagious	JJ
9935	1064	66	diseases	disease	NNS
9935	1064	67	.	.	.
9935	1065	1	It	-PRON-	PRP
9935	1065	2	will	will	MD
9935	1065	3	thus	thus	RB
9935	1065	4	be	be	VB
9935	1065	5	seen	see	VBN
9935	1065	6	that	that	IN
9935	1065	7	while	while	IN
9935	1065	8	some	some	DT
9935	1065	9	microbes	microbe	NNS
9935	1065	10	are	be	VBP
9935	1065	11	undesirable	undesirable	JJ
9935	1065	12	,	,	,
9935	1065	13	others	other	NNS
9935	1065	14	exert	exert	VBP
9935	1065	15	a	a	DT
9935	1065	16	beneficial	beneficial	JJ
9935	1065	17	action	action	NN
9935	1065	18	.	.	.
9935	1066	1	40	40	CD
9935	1066	2	.	.	.
9935	1067	1	It	-PRON-	PRP
9935	1067	2	is	be	VBZ
9935	1067	3	only	only	RB
9935	1067	4	within	within	IN
9935	1067	5	comparatively	comparatively	RB
9935	1067	6	recent	recent	JJ
9935	1067	7	years	year	NNS
9935	1067	8	that	that	IN
9935	1067	9	the	the	DT
9935	1067	10	action	action	NN
9935	1067	11	of	of	IN
9935	1067	12	micro	micro	JJ
9935	1067	13	-	-	HYPH
9935	1067	14	organisms	organism	NNS
9935	1067	15	has	have	VBZ
9935	1067	16	been	be	VBN
9935	1067	17	understood	understand	VBN
9935	1067	18	.	.	.
9935	1068	1	It	-PRON-	PRP
9935	1068	2	is	be	VBZ
9935	1068	3	now	now	RB
9935	1068	4	definitely	definitely	RB
9935	1068	5	known	know	VBN
9935	1068	6	that	that	IN
9935	1068	7	these	these	DT
9935	1068	8	minute	minute	NN
9935	1068	9	living	live	VBG
9935	1068	10	things	thing	NNS
9935	1068	11	seize	seize	VBP
9935	1068	12	every	every	DT
9935	1068	13	possible	possible	JJ
9935	1068	14	chance	chance	NN
9935	1068	15	to	to	TO
9935	1068	16	attack	attack	VB
9935	1068	17	articles	article	NNS
9935	1068	18	of	of	IN
9935	1068	19	food	food	NN
9935	1068	20	and	and	CC
9935	1068	21	produce	produce	VB
9935	1068	22	the	the	DT
9935	1068	23	changes	change	NNS
9935	1068	24	known	know	VBN
9935	1068	25	as	as	IN
9935	1068	26	fermentation	fermentation	NN
9935	1068	27	,	,	,
9935	1068	28	putrefaction	putrefaction	NN
9935	1068	29	,	,	,
9935	1068	30	souring	souring	NN
9935	1068	31	,	,	,
9935	1068	32	and	and	CC
9935	1068	33	decay	decay	NN
9935	1068	34	.	.	.
9935	1069	1	Micro	micro	JJ
9935	1069	2	-	-	HYPH
9935	1069	3	organisms	organism	NNS
9935	1069	4	that	that	WDT
9935	1069	5	cause	cause	VBP
9935	1069	6	fermentation	fermentation	NN
9935	1069	7	are	be	VBP
9935	1069	8	necessary	necessary	JJ
9935	1069	9	in	in	IN
9935	1069	10	bread	bread	NN
9935	1069	11	making	making	NN
9935	1069	12	and	and	CC
9935	1069	13	vinegar	vinegar	NN
9935	1069	14	making	making	NN
9935	1069	15	,	,	,
9935	1069	16	but	but	CC
9935	1069	17	they	-PRON-	PRP
9935	1069	18	are	be	VBP
9935	1069	19	destructive	destructive	JJ
9935	1069	20	to	to	IN
9935	1069	21	other	other	JJ
9935	1069	22	foods	food	NNS
9935	1069	23	,	,	,
9935	1069	24	as	as	IN
9935	1069	25	,	,	,
9935	1069	26	for	for	IN
9935	1069	27	example	example	NN
9935	1069	28	,	,	,
9935	1069	29	those	those	DT
9935	1069	30	which	which	WDT
9935	1069	31	are	be	VBP
9935	1069	32	canned	can	VBN
9935	1069	33	or	or	CC
9935	1069	34	preserved	preserve	VBN
9935	1069	35	.	.	.
9935	1070	1	Organisms	organism	NNS
9935	1070	2	that	that	WDT
9935	1070	3	cause	cause	VBP
9935	1070	4	putrefaction	putrefaction	NN
9935	1070	5	are	be	VBP
9935	1070	6	needed	need	VBN
9935	1070	7	in	in	IN
9935	1070	8	the	the	DT
9935	1070	9	making	making	NN
9935	1070	10	of	of	IN
9935	1070	11	sauer	sauer	NNP
9935	1070	12	kraut	kraut	NNP
9935	1070	13	,	,	,
9935	1070	14	salt	salt	NN
9935	1070	15	rising	rise	VBG
9935	1070	16	bread	bread	NN
9935	1070	17	,	,	,
9935	1070	18	and	and	CC
9935	1070	19	cheese	cheese	NN
9935	1070	20	.	.	.
9935	1071	1	Molds	mold	NNS
9935	1071	2	also	also	RB
9935	1071	3	help	help	VBP
9935	1071	4	to	to	TO
9935	1071	5	make	make	VB
9935	1071	6	cheese	cheese	NN
9935	1071	7	,	,	,
9935	1071	8	but	but	CC
9935	1071	9	neither	neither	CC
9935	1071	10	these	these	DT
9935	1071	11	nor	nor	CC
9935	1071	12	putrefactive	putrefactive	JJ
9935	1071	13	organisms	organism	NNS
9935	1071	14	are	be	VBP
9935	1071	15	desirable	desirable	JJ
9935	1071	16	for	for	IN
9935	1071	17	foods	food	NNS
9935	1071	18	other	other	JJ
9935	1071	19	than	than	IN
9935	1071	20	those	those	DT
9935	1071	21	mentioned	mention	VBN
9935	1071	22	.	.	.
9935	1072	1	It	-PRON-	PRP
9935	1072	2	should	should	MD
9935	1072	3	be	be	VB
9935	1072	4	remembered	remember	VBN
9935	1072	5	,	,	,
9935	1072	6	however	however	RB
9935	1072	7	,	,	,
9935	1072	8	that	that	IN
9935	1072	9	even	even	RB
9935	1072	10	those	those	DT
9935	1072	11	foods	food	NNS
9935	1072	12	which	which	WDT
9935	1072	13	require	require	VBP
9935	1072	14	micro	micro	JJ
9935	1072	15	-	-	HYPH
9935	1072	16	organisms	organism	NNS
9935	1072	17	in	in	IN
9935	1072	18	their	-PRON-	PRP$
9935	1072	19	making	making	NN
9935	1072	20	are	be	VBP
9935	1072	21	constantly	constantly	RB
9935	1072	22	in	in	IN
9935	1072	23	danger	danger	NN
9935	1072	24	of	of	IN
9935	1072	25	the	the	DT
9935	1072	26	attacks	attack	NNS
9935	1072	27	of	of	IN
9935	1072	28	these	these	DT
9935	1072	29	small	small	JJ
9935	1072	30	living	live	VBG
9935	1072	31	things	thing	NNS
9935	1072	32	,	,	,
9935	1072	33	for	for	CC
9935	1072	34	unless	unless	IN
9935	1072	35	something	something	NN
9935	1072	36	is	be	VBZ
9935	1072	37	done	do	VBN
9935	1072	38	to	to	TO
9935	1072	39	retard	retard	VB
9935	1072	40	their	-PRON-	PRP$
9935	1072	41	growth	growth	NN
9935	1072	42	they	-PRON-	PRP
9935	1072	43	will	will	MD
9935	1072	44	cause	cause	VB
9935	1072	45	food	food	NN
9935	1072	46	to	to	IN
9935	1072	47	sour	sour	VB
9935	1072	48	or	or	CC
9935	1072	49	decay	decay	VB
9935	1072	50	and	and	CC
9935	1072	51	thus	thus	RB
9935	1072	52	become	become	VB
9935	1072	53	unfit	unfit	JJ
9935	1072	54	for	for	IN
9935	1072	55	consumption	consumption	NN
9935	1072	56	.	.	.
9935	1073	1	Some	some	DT
9935	1073	2	foods	food	NNS
9935	1073	3	,	,	,
9935	1073	4	of	of	IN
9935	1073	5	course	course	NN
9935	1073	6	,	,	,
9935	1073	7	withstand	withstand	VB
9935	1073	8	the	the	DT
9935	1073	9	attacks	attack	NNS
9935	1073	10	of	of	IN
9935	1073	11	micro	micro	JJ
9935	1073	12	-	-	HYPH
9935	1073	13	organisms	organism	NNS
9935	1073	14	for	for	IN
9935	1073	15	longer	long	JJR
9935	1073	16	periods	period	NNS
9935	1073	17	of	of	IN
9935	1073	18	time	time	NN
9935	1073	19	than	than	IN
9935	1073	20	others	other	NNS
9935	1073	21	.	.	.
9935	1074	1	For	for	IN
9935	1074	2	example	example	NN
9935	1074	3	,	,	,
9935	1074	4	most	most	JJS
9935	1074	5	fruits	fruit	NNS
9935	1074	6	that	that	WDT
9935	1074	7	are	be	VBP
9935	1074	8	protected	protect	VBN
9935	1074	9	by	by	IN
9935	1074	10	an	an	DT
9935	1074	11	unbroken	unbroken	JJ
9935	1074	12	skin	skin	NN
9935	1074	13	will	will	MD
9935	1074	14	,	,	,
9935	1074	15	under	under	IN
9935	1074	16	the	the	DT
9935	1074	17	right	right	JJ
9935	1074	18	conditions	condition	NNS
9935	1074	19	,	,	,
9935	1074	20	keep	keep	VB
9935	1074	21	for	for	IN
9935	1074	22	long	long	JJ
9935	1074	23	periods	period	NNS
9935	1074	24	of	of	IN
9935	1074	25	time	time	NN
9935	1074	26	,	,	,
9935	1074	27	but	but	CC
9935	1074	28	berries	berry	NNS
9935	1074	29	,	,	,
9935	1074	30	on	on	IN
9935	1074	31	account	account	NN
9935	1074	32	of	of	IN
9935	1074	33	having	have	VBG
9935	1074	34	less	less	JJR
9935	1074	35	protective	protective	JJ
9935	1074	36	covering	covering	NN
9935	1074	37	,	,	,
9935	1074	38	spoil	spoil	VBP
9935	1074	39	much	much	RB
9935	1074	40	more	more	RBR
9935	1074	41	quickly	quickly	RB
9935	1074	42	.	.	.
9935	1075	1	Likewise	likewise	RB
9935	1075	2	,	,	,
9935	1075	3	vegetables	vegetable	NNS
9935	1075	4	without	without	IN
9935	1075	5	skins	skin	NNS
9935	1075	6	decay	decay	VBP
9935	1075	7	faster	fast	RBR
9935	1075	8	than	than	IN
9935	1075	9	those	those	DT
9935	1075	10	with	with	IN
9935	1075	11	skins	skin	NNS
9935	1075	12	,	,	,
9935	1075	13	because	because	IN
9935	1075	14	they	-PRON-	PRP
9935	1075	15	have	have	VBP
9935	1075	16	no	no	DT
9935	1075	17	protective	protective	JJ
9935	1075	18	covering	covering	NN
9935	1075	19	and	and	CC
9935	1075	20	contain	contain	VB
9935	1075	21	more	more	JJR
9935	1075	22	water	water	NN
9935	1075	23	,	,	,
9935	1075	24	in	in	IN
9935	1075	25	which	which	WDT
9935	1075	26	,	,	,
9935	1075	27	as	as	IN
9935	1075	28	is	be	VBZ
9935	1075	29	definitely	definitely	RB
9935	1075	30	known	know	VBN
9935	1075	31	,	,	,
9935	1075	32	most	most	JJS
9935	1075	33	micro	micro	JJ
9935	1075	34	-	-	HYPH
9935	1075	35	organisms	organism	NNS
9935	1075	36	thrive	thrive	VBP
9935	1075	37	.	.	.
9935	1076	1	41	41	CD
9935	1076	2	.	.	.
9935	1077	1	If	if	IN
9935	1077	2	food	food	NN
9935	1077	3	is	be	VBZ
9935	1077	4	to	to	TO
9935	1077	5	be	be	VB
9935	1077	6	kept	keep	VBN
9935	1077	7	from	from	IN
9935	1077	8	decaying	decay	VBG
9935	1077	9	,	,	,
9935	1077	10	the	the	DT
9935	1077	11	housewife	housewife	NN
9935	1077	12	must	must	MD
9935	1077	13	endeavor	endeavor	VB
9935	1077	14	to	to	TO
9935	1077	15	prevent	prevent	VB
9935	1077	16	the	the	DT
9935	1077	17	growth	growth	NN
9935	1077	18	of	of	IN
9935	1077	19	micro	micro	JJ
9935	1077	20	-	-	HYPH
9935	1077	21	organisms	organism	NNS
9935	1077	22	,	,	,
9935	1077	23	and	and	CC
9935	1077	24	she	-PRON-	PRP
9935	1077	25	can	can	MD
9935	1077	26	best	well	RBS
9935	1077	27	accomplish	accomplish	VB
9935	1077	28	this	this	DT
9935	1077	29	if	if	IN
9935	1077	30	she	-PRON-	PRP
9935	1077	31	is	be	VBZ
9935	1077	32	familiar	familiar	JJ
9935	1077	33	with	with	IN
9935	1077	34	the	the	DT
9935	1077	35	ways	way	NNS
9935	1077	36	in	in	IN
9935	1077	37	which	which	WDT
9935	1077	38	they	-PRON-	PRP
9935	1077	39	work	work	VBP
9935	1077	40	.	.	.
9935	1078	1	It	-PRON-	PRP
9935	1078	2	is	be	VBZ
9935	1078	3	for	for	IN
9935	1078	4	this	this	DT
9935	1078	5	reason	reason	NN
9935	1078	6	that	that	IN
9935	1078	7	,	,	,
9935	1078	8	whether	whether	IN
9935	1078	9	she	-PRON-	PRP
9935	1078	10	possesses	possess	VBZ
9935	1078	11	a	a	DT
9935	1078	12	scientific	scientific	JJ
9935	1078	13	knowledge	knowledge	NN
9935	1078	14	of	of	IN
9935	1078	15	bacteria	bacteria	NNS
9935	1078	16	or	or	CC
9935	1078	17	not	not	RB
9935	1078	18	,	,	,
9935	1078	19	an	an	DT
9935	1078	20	understanding	understanding	NN
9935	1078	21	of	of	IN
9935	1078	22	some	some	DT
9935	1078	23	practical	practical	JJ
9935	1078	24	facts	fact	NNS
9935	1078	25	concerning	concern	VBG
9935	1078	26	why	why	WRB
9935	1078	27	food	food	NN
9935	1078	28	spoils	spoil	VBZ
9935	1078	29	and	and	CC
9935	1078	30	how	how	WRB
9935	1078	31	to	to	TO
9935	1078	32	keep	keep	VB
9935	1078	33	it	-PRON-	PRP
9935	1078	34	from	from	IN
9935	1078	35	decaying	decay	VBG
9935	1078	36	is	be	VBZ
9935	1078	37	imperative	imperative	JJ
9935	1078	38	.	.	.
9935	1079	1	In	in	IN
9935	1079	2	this	this	DT
9935	1079	3	part	part	NN
9935	1079	4	of	of	IN
9935	1079	5	cookery	cookery	NN
9935	1079	6	,	,	,
9935	1079	7	as	as	IN
9935	1079	8	in	in	IN
9935	1079	9	every	every	DT
9935	1079	10	other	other	JJ
9935	1079	11	phase	phase	NN
9935	1079	12	,	,	,
9935	1079	13	it	-PRON-	PRP
9935	1079	14	is	be	VBZ
9935	1079	15	the	the	DT
9935	1079	16	reason	reason	NN
9935	1079	17	why	why	WRB
9935	1079	18	things	thing	NNS
9935	1079	19	should	should	MD
9935	1079	20	be	be	VB
9935	1079	21	done	do	VBN
9935	1079	22	that	that	WDT
9935	1079	23	makes	make	VBZ
9935	1079	24	all	all	DT
9935	1079	25	that	that	WDT
9935	1079	26	relates	relate	VBZ
9935	1079	27	to	to	IN
9935	1079	28	the	the	DT
9935	1079	29	cooking	cooking	NN
9935	1079	30	of	of	IN
9935	1079	31	food	food	NN
9935	1079	32	so	so	RB
9935	1079	33	interesting	interesting	JJ
9935	1079	34	.	.	.
9935	1080	1	In	in	IN
9935	1080	2	all	all	DT
9935	1080	3	parts	part	NNS
9935	1080	4	of	of	IN
9935	1080	5	the	the	DT
9935	1080	6	work	work	NN
9935	1080	7	there	there	EX
9935	1080	8	are	be	VBP
9935	1080	9	scientific	scientific	JJ
9935	1080	10	facts	fact	NNS
9935	1080	11	underlying	underlie	VBG
9935	1080	12	the	the	DT
9935	1080	13	processes	process	NNS
9935	1080	14	,	,	,
9935	1080	15	and	and	CC
9935	1080	16	the	the	DT
9935	1080	17	more	more	JJR
9935	1080	18	the	the	DT
9935	1080	19	housewife	housewife	NN
9935	1080	20	learns	learn	VBZ
9935	1080	21	about	about	IN
9935	1080	22	these	these	DT
9935	1080	23	,	,	,
9935	1080	24	the	the	DT
9935	1080	25	more	more	RBR
9935	1080	26	she	-PRON-	PRP
9935	1080	27	can	can	MD
9935	1080	28	exercise	exercise	VB
9935	1080	29	the	the	DT
9935	1080	30	art	art	NN
9935	1080	31	of	of	IN
9935	1080	32	cookery	cookery	NN
9935	1080	33	,	,	,
9935	1080	34	which	which	WDT
9935	1080	35	,	,	,
9935	1080	36	like	like	IN
9935	1080	37	all	all	DT
9935	1080	38	other	other	JJ
9935	1080	39	arts	art	NNS
9935	1080	40	,	,	,
9935	1080	41	depends	depend	VBZ
9935	1080	42	on	on	IN
9935	1080	43	scientific	scientific	JJ
9935	1080	44	principles	principle	NNS
9935	1080	45	.	.	.
9935	1081	1	*	*	NFP
9935	1081	2	*	*	NFP
9935	1081	3	*	*	NFP
9935	1081	4	*	*	NFP
9935	1081	5	*	*	NFP
9935	1081	6	METHODS	methods	NN
9935	1081	7	OF	of	IN
9935	1081	8	CARE	care	NN
9935	1081	9	CLASSIFICATION	classification	VBP
9935	1081	10	42	42	CD
9935	1081	11	.	.	.
9935	1082	1	As	as	IN
9935	1082	2	has	have	VBZ
9935	1082	3	been	be	VBN
9935	1082	4	pointed	point	VBN
9935	1082	5	out	out	RP
9935	1082	6	,	,	,
9935	1082	7	it	-PRON-	PRP
9935	1082	8	is	be	VBZ
9935	1082	9	not	not	RB
9935	1082	10	the	the	DT
9935	1082	11	mere	mere	JJ
9935	1082	12	presence	presence	NN
9935	1082	13	of	of	IN
9935	1082	14	micro	micro	JJ
9935	1082	15	-	-	JJ
9935	1082	16	organisms	organism	NNS
9935	1082	17	that	that	WDT
9935	1082	18	causes	cause	VBZ
9935	1082	19	the	the	DT
9935	1082	20	spoiling	spoiling	NN
9935	1082	21	of	of	IN
9935	1082	22	food	food	NN
9935	1082	23	,	,	,
9935	1082	24	but	but	CC
9935	1082	25	their	-PRON-	PRP$
9935	1082	26	constant	constant	JJ
9935	1082	27	growth	growth	NN
9935	1082	28	.	.	.
9935	1083	1	Therefore	therefore	RB
9935	1083	2	,	,	,
9935	1083	3	to	to	TO
9935	1083	4	keep	keep	VB
9935	1083	5	milk	milk	NN
9935	1083	6	from	from	IN
9935	1083	7	souring	souring	NN
9935	1083	8	,	,	,
9935	1083	9	meat	meat	NN
9935	1083	10	from	from	IN
9935	1083	11	spoiling	spoiling	NN
9935	1083	12	,	,	,
9935	1083	13	bread	bread	NN
9935	1083	14	from	from	IN
9935	1083	15	molding	molding	NN
9935	1083	16	,	,	,
9935	1083	17	canned	can	VBN
9935	1083	18	fruit	fruit	NN
9935	1083	19	from	from	IN
9935	1083	20	fermenting	ferment	VBG
9935	1083	21	,	,	,
9935	1083	22	and	and	CC
9935	1083	23	so	so	RB
9935	1083	24	on	on	RB
9935	1083	25	,	,	,
9935	1083	26	it	-PRON-	PRP
9935	1083	27	is	be	VBZ
9935	1083	28	necessary	necessary	JJ
9935	1083	29	to	to	TO
9935	1083	30	know	know	VB
9935	1083	31	what	what	WP
9935	1083	32	will	will	MD
9935	1083	33	prevent	prevent	VB
9935	1083	34	the	the	DT
9935	1083	35	growth	growth	NN
9935	1083	36	of	of	IN
9935	1083	37	these	these	DT
9935	1083	38	minute	minute	JJ
9935	1083	39	organisms	organism	NNS
9935	1083	40	.	.	.
9935	1084	1	Different	different	JJ
9935	1084	2	foods	food	NNS
9935	1084	3	require	require	VBP
9935	1084	4	different	different	JJ
9935	1084	5	treatment	treatment	NN
9935	1084	6	.	.	.
9935	1085	1	Some	some	DT
9935	1085	2	foods	food	NNS
9935	1085	3	must	must	MD
9935	1085	4	be	be	VB
9935	1085	5	kept	keep	VBN
9935	1085	6	very	very	RB
9935	1085	7	cold	cold	JJ
9935	1085	8	,	,	,
9935	1085	9	some	some	DT
9935	1085	10	must	must	MD
9935	1085	11	be	be	VB
9935	1085	12	heated	heat	VBN
9935	1085	13	or	or	CC
9935	1085	14	cooked	cook	VBN
9935	1085	15	,	,	,
9935	1085	16	others	other	NNS
9935	1085	17	must	must	MD
9935	1085	18	be	be	VB
9935	1085	19	dried	dry	VBN
9935	1085	20	,	,	,
9935	1085	21	and	and	CC
9935	1085	22	to	to	IN
9935	1085	23	others	other	NNS
9935	1085	24	must	must	MD
9935	1085	25	be	be	VB
9935	1085	26	added	add	VBN
9935	1085	27	preservatives	preservative	NNS
9935	1085	28	.	.	.
9935	1086	1	An	an	DT
9935	1086	2	unwarrantable	unwarrantable	JJ
9935	1086	3	prejudice	prejudice	NN
9935	1086	4	has	have	VBZ
9935	1086	5	been	be	VBN
9935	1086	6	raised	raise	VBN
9935	1086	7	in	in	IN
9935	1086	8	the	the	DT
9935	1086	9	minds	mind	NNS
9935	1086	10	of	of	IN
9935	1086	11	many	many	JJ
9935	1086	12	persons	person	NNS
9935	1086	13	against	against	IN
9935	1086	14	the	the	DT
9935	1086	15	use	use	NN
9935	1086	16	of	of	IN
9935	1086	17	preservatives	preservative	NNS
9935	1086	18	,	,	,
9935	1086	19	but	but	CC
9935	1086	20	this	this	DT
9935	1086	21	is	be	VBZ
9935	1086	22	due	due	JJ
9935	1086	23	to	to	IN
9935	1086	24	the	the	DT
9935	1086	25	fact	fact	NN
9935	1086	26	that	that	IN
9935	1086	27	the	the	DT
9935	1086	28	term	term	NN
9935	1086	29	is	be	VBZ
9935	1086	30	not	not	RB
9935	1086	31	properly	properly	RB
9935	1086	32	understood	understand	VBN
9935	1086	33	.	.	.
9935	1087	1	In	in	IN
9935	1087	2	this	this	DT
9935	1087	3	use	use	NN
9935	1087	4	,	,	,
9935	1087	5	it	-PRON-	PRP
9935	1087	6	means	mean	VBZ
9935	1087	7	anything	anything	NN
9935	1087	8	that	that	WDT
9935	1087	9	helps	help	VBZ
9935	1087	10	to	to	TO
9935	1087	11	preserve	preserve	VB
9935	1087	12	or	or	CC
9935	1087	13	keep	keep	VB
9935	1087	14	safe	safe	JJ
9935	1087	15	the	the	DT
9935	1087	16	food	food	NN
9935	1087	17	to	to	TO
9935	1087	18	which	which	WDT
9935	1087	19	it	-PRON-	PRP
9935	1087	20	is	be	VBZ
9935	1087	21	added	add	VBN
9935	1087	22	.	.	.
9935	1088	1	Sugar	Sugar	NNP
9935	1088	2	,	,	,
9935	1088	3	salt	salt	NN
9935	1088	4	,	,	,
9935	1088	5	spices	spice	NNS
9935	1088	6	,	,	,
9935	1088	7	and	and	CC
9935	1088	8	vinegar	vinegar	NN
9935	1088	9	are	be	VBP
9935	1088	10	all	all	DT
9935	1088	11	preservatives	preservative	NNS
9935	1088	12	,	,	,
9935	1088	13	and	and	CC
9935	1088	14	are	be	VBP
9935	1088	15	added	add	VBN
9935	1088	16	to	to	IN
9935	1088	17	food	food	NN
9935	1088	18	as	as	RB
9935	1088	19	much	much	JJ
9935	1088	20	for	for	IN
9935	1088	21	the	the	DT
9935	1088	22	purpose	purpose	NN
9935	1088	23	of	of	IN
9935	1088	24	preserving	preserve	VBG
9935	1088	25	it	-PRON-	PRP
9935	1088	26	as	as	IN
9935	1088	27	for	for	IN
9935	1088	28	seasoning	season	VBG
9935	1088	29	it	-PRON-	PRP
9935	1088	30	.	.	.
9935	1089	1	CANNING	CANNING	NNS
9935	1089	2	AND	and	CC
9935	1089	3	DRYING	drying	NN
9935	1089	4	OF	of	IN
9935	1089	5	FOODS	FOODS	NNP
9935	1089	6	43	43	CD
9935	1089	7	.	.	.
9935	1090	1	Among	among	IN
9935	1090	2	the	the	DT
9935	1090	3	common	common	JJ
9935	1090	4	methods	method	NNS
9935	1090	5	of	of	IN
9935	1090	6	caring	care	VBG
9935	1090	7	for	for	IN
9935	1090	8	foods	food	NNS
9935	1090	9	that	that	WDT
9935	1090	10	are	be	VBP
9935	1090	11	to	to	TO
9935	1090	12	be	be	VB
9935	1090	13	used	use	VBN
9935	1090	14	at	at	IN
9935	1090	15	a	a	DT
9935	1090	16	future	future	JJ
9935	1090	17	time	time	NN
9935	1090	18	are	be	VBP
9935	1090	19	canning	can	VBG
9935	1090	20	and	and	CC
9935	1090	21	drying	dry	VBG
9935	1090	22	.	.	.
9935	1091	1	CANNING	CANNING	NNP
9935	1091	2	,	,	,
9935	1091	3	which	which	WDT
9935	1091	4	is	be	VBZ
9935	1091	5	discussed	discuss	VBN
9935	1091	6	fully	fully	RB
9935	1091	7	in	in	IN
9935	1091	8	another	another	DT
9935	1091	9	Section	Section	NNP
9935	1091	10	,	,	,
9935	1091	11	consists	consist	VBZ
9935	1091	12	in	in	IN
9935	1091	13	preserving	preserve	VBG
9935	1091	14	sterile	sterile	JJ
9935	1091	15	foods	food	NNS
9935	1091	16	in	in	IN
9935	1091	17	sealed	seal	VBN
9935	1091	18	cans	can	NNS
9935	1091	19	or	or	CC
9935	1091	20	jars	jar	NNS
9935	1091	21	.	.	.
9935	1092	1	The	the	DT
9935	1092	2	aim	aim	NN
9935	1092	3	in	in	IN
9935	1092	4	canning	canning	NN
9935	1092	5	is	be	VBZ
9935	1092	6	to	to	TO
9935	1092	7	prevent	prevent	VB
9935	1092	8	the	the	DT
9935	1092	9	growth	growth	NN
9935	1092	10	of	of	IN
9935	1092	11	micro	micro	JJ
9935	1092	12	-	-	HYPH
9935	1092	13	organisms	organism	NNS
9935	1092	14	,	,	,
9935	1092	15	and	and	CC
9935	1092	16	to	to	TO
9935	1092	17	do	do	VB
9935	1092	18	this	this	DT
9935	1092	19	the	the	DT
9935	1092	20	process	process	NN
9935	1092	21	known	know	VBN
9935	1092	22	as	as	IN
9935	1092	23	_	_	NNP
9935	1092	24	sterilizing_--that	sterilizing_--that	NN
9935	1092	25	is	be	VBZ
9935	1092	26	,	,	,
9935	1092	27	the	the	DT
9935	1092	28	destroying	destroying	NN
9935	1092	29	of	of	IN
9935	1092	30	bacteria	bacteria	NNS
9935	1092	31	and	and	CC
9935	1092	32	other	other	JJ
9935	1092	33	micro	micro	JJ
9935	1092	34	-	-	HYPH
9935	1092	35	organisms	organism	NNS
9935	1092	36	by	by	IN
9935	1092	37	means	mean	NNS
9935	1092	38	of	of	IN
9935	1092	39	heat	heat	NN
9935	1092	40	--	--	:
9935	1092	41	is	be	VBZ
9935	1092	42	resorted	resort	VBN
9935	1092	43	to	to	IN
9935	1092	44	.	.	.
9935	1093	1	Canning	canning	NN
9935	1093	2	theories	theory	NNS
9935	1093	3	are	be	VBP
9935	1093	4	different	different	JJ
9935	1093	5	now	now	RB
9935	1093	6	from	from	IN
9935	1093	7	what	what	WP
9935	1093	8	they	-PRON-	PRP
9935	1093	9	were	be	VBD
9935	1093	10	in	in	IN
9935	1093	11	former	former	JJ
9935	1093	12	times	time	NNS
9935	1093	13	.	.	.
9935	1094	1	For	for	IN
9935	1094	2	example	example	NN
9935	1094	3	,	,	,
9935	1094	4	housewives	housewive	VBZ
9935	1094	5	formerly	formerly	RB
9935	1094	6	made	make	VBD
9935	1094	7	heavy	heavy	JJ
9935	1094	8	,	,	,
9935	1094	9	rich	rich	JJ
9935	1094	10	preserves	preserve	NNS
9935	1094	11	of	of	IN
9935	1094	12	available	available	JJ
9935	1094	13	fruits	fruit	NNS
9935	1094	14	because	because	IN
9935	1094	15	it	-PRON-	PRP
9935	1094	16	was	be	VBD
9935	1094	17	thought	think	VBN
9935	1094	18	that	that	IN
9935	1094	19	sugar	sugar	NN
9935	1094	20	must	must	MD
9935	1094	21	be	be	VB
9935	1094	22	used	use	VBN
9935	1094	23	in	in	IN
9935	1094	24	large	large	JJ
9935	1094	25	quantities	quantity	NNS
9935	1094	26	in	in	IN
9935	1094	27	order	order	NN
9935	1094	28	to	to	TO
9935	1094	29	keep	keep	VB
9935	1094	30	or	or	CC
9935	1094	31	prevent	prevent	VB
9935	1094	32	them	-PRON-	PRP
9935	1094	33	from	from	IN
9935	1094	34	spoiling	spoil	VBG
9935	1094	35	.	.	.
9935	1095	1	While	while	IN
9935	1095	2	it	-PRON-	PRP
9935	1095	3	is	be	VBZ
9935	1095	4	true	true	JJ
9935	1095	5	that	that	IN
9935	1095	6	the	the	DT
9935	1095	7	sugar	sugar	NN
9935	1095	8	assisted	assist	VBN
9935	1095	9	,	,	,
9935	1095	10	science	science	NN
9935	1095	11	has	have	VBZ
9935	1095	12	since	since	IN
9935	1095	13	proved	prove	VBN
9935	1095	14	that	that	IN
9935	1095	15	sterilizing	sterilize	VBG
9935	1095	16	is	be	VBZ
9935	1095	17	what	what	WP
9935	1095	18	must	must	MD
9935	1095	19	be	be	VB
9935	1095	20	done	do	VBN
9935	1095	21	,	,	,
9935	1095	22	so	so	IN
9935	1095	23	that	that	IN
9935	1095	24	now	now	RB
9935	1095	25	only	only	RB
9935	1095	26	the	the	DT
9935	1095	27	sugar	sugar	NN
9935	1095	28	desired	desire	VBN
9935	1095	29	for	for	IN
9935	1095	30	sweetening	sweeten	VBG
9935	1095	31	need	nee	MD
9935	1095	32	be	be	VB
9935	1095	33	used	use	VBN
9935	1095	34	.	.	.
9935	1096	1	44	44	CD
9935	1096	2	.	.	.
9935	1097	1	The	the	DT
9935	1097	2	other	other	JJ
9935	1097	3	method	method	NN
9935	1097	4	of	of	IN
9935	1097	5	keeping	keep	VBG
9935	1097	6	food	food	NN
9935	1097	7	,	,	,
9935	1097	8	namely	namely	RB
9935	1097	9	,	,	,
9935	1097	10	DRYING	DRYING	NNP
9935	1097	11	,	,	,
9935	1097	12	depends	depend	VBZ
9935	1097	13	for	for	IN
9935	1097	14	its	-PRON-	PRP$
9935	1097	15	success	success	NN
9935	1097	16	on	on	IN
9935	1097	17	the	the	DT
9935	1097	18	fact	fact	NN
9935	1097	19	that	that	IN
9935	1097	20	such	such	JJ
9935	1097	21	micro	micro	JJ
9935	1097	22	-	-	HYPH
9935	1097	23	organisms	organism	NNS
9935	1097	24	as	as	IN
9935	1097	25	bacteria	bacteria	NNS
9935	1097	26	can	can	MD
9935	1097	27	not	not	RB
9935	1097	28	grow	grow	VB
9935	1097	29	unless	unless	IN
9935	1097	30	they	-PRON-	PRP
9935	1097	31	have	have	VBP
9935	1097	32	a	a	DT
9935	1097	33	considerable	considerable	JJ
9935	1097	34	quantity	quantity	NN
9935	1097	35	of	of	IN
9935	1097	36	moisture	moisture	NN
9935	1097	37	or	or	CC
9935	1097	38	water	water	NN
9935	1097	39	.	.	.
9935	1098	1	Molds	mold	NNS
9935	1098	2	grow	grow	VBP
9935	1098	3	on	on	IN
9935	1098	4	cheese	cheese	NN
9935	1098	5	,	,	,
9935	1098	6	bread	bread	NN
9935	1098	7	,	,	,
9935	1098	8	damp	damp	JJ
9935	1098	9	cloth	cloth	NN
9935	1098	10	or	or	CC
9935	1098	11	paper	paper	NN
9935	1098	12	,	,	,
9935	1098	13	or	or	CC
9935	1098	14	articles	article	NNS
9935	1098	15	that	that	WDT
9935	1098	16	contain	contain	VBP
9935	1098	17	only	only	RB
9935	1098	18	a	a	DT
9935	1098	19	small	small	JJ
9935	1098	20	amount	amount	NN
9935	1098	21	of	of	IN
9935	1098	22	moisture	moisture	NN
9935	1098	23	,	,	,
9935	1098	24	but	but	CC
9935	1098	25	bacteria	bacteria	NNS
9935	1098	26	need	need	VBP
9935	1098	27	from	from	IN
9935	1098	28	20	20	CD
9935	1098	29	to	to	TO
9935	1098	30	30	30	CD
9935	1098	31	per	per	NN
9935	1098	32	cent	cent	NN
9935	1098	33	.	.	.
9935	1099	1	of	of	IN
9935	1099	2	water	water	NN
9935	1099	3	in	in	IN
9935	1099	4	food	food	NN
9935	1099	5	in	in	IN
9935	1099	6	order	order	NN
9935	1099	7	to	to	TO
9935	1099	8	grow	grow	VB
9935	1099	9	and	and	CC
9935	1099	10	multiply	multiply	VB
9935	1099	11	.	.	.
9935	1100	1	This	this	DT
9935	1100	2	explains	explain	VBZ
9935	1100	3	why	why	WRB
9935	1100	4	in	in	IN
9935	1100	5	high	high	JJ
9935	1100	6	altitudes	altitude	NNS
9935	1100	7	and	and	CC
9935	1100	8	dry	dry	JJ
9935	1100	9	climates	climate	NNS
9935	1100	10	foods	food	NNS
9935	1100	11	keep	keep	VBP
9935	1100	12	for	for	IN
9935	1100	13	a	a	DT
9935	1100	14	long	long	JJ
9935	1100	15	time	time	NN
9935	1100	16	without	without	IN
9935	1100	17	artificial	artificial	JJ
9935	1100	18	means	mean	NNS
9935	1100	19	of	of	IN
9935	1100	20	preservation	preservation	NN
9935	1100	21	.	.	.
9935	1101	1	It	-PRON-	PRP
9935	1101	2	also	also	RB
9935	1101	3	explains	explain	VBZ
9935	1101	4	why	why	WRB
9935	1101	5	the	the	DT
9935	1101	6	old	old	JJ
9935	1101	7	-	-	HYPH
9935	1101	8	fashioned	fashioned	JJ
9935	1101	9	housekeeper	housekeeper	NN
9935	1101	10	dried	dry	VBN
9935	1101	11	fruits	fruit	NNS
9935	1101	12	and	and	CC
9935	1101	13	why	why	WRB
9935	1101	14	the	the	DT
9935	1101	15	preservation	preservation	NN
9935	1101	16	of	of	IN
9935	1101	17	certain	certain	JJ
9935	1101	18	meats	meat	NNS
9935	1101	19	is	be	VBZ
9935	1101	20	accomplished	accomplish	VBN
9935	1101	21	by	by	IN
9935	1101	22	the	the	DT
9935	1101	23	combined	combine	VBN
9935	1101	24	methods	method	NNS
9935	1101	25	of	of	IN
9935	1101	26	smoking	smoking	NN
9935	1101	27	and	and	CC
9935	1101	28	drying	drying	NN
9935	1101	29	,	,	,
9935	1101	30	the	the	DT
9935	1101	31	creosote	creosote	NN
9935	1101	32	of	of	IN
9935	1101	33	the	the	DT
9935	1101	34	smoke	smoke	NN
9935	1101	35	given	give	VBN
9935	1101	36	off	off	RP
9935	1101	37	from	from	IN
9935	1101	38	the	the	DT
9935	1101	39	wood	wood	NN
9935	1101	40	used	use	VBN
9935	1101	41	in	in	IN
9935	1101	42	this	this	DT
9935	1101	43	process	process	NN
9935	1101	44	acting	act	VBG
9935	1101	45	as	as	IN
9935	1101	46	a	a	DT
9935	1101	47	preservative	preservative	NN
9935	1101	48	.	.	.
9935	1102	1	All	all	PDT
9935	1102	2	the	the	DT
9935	1102	3	grains	grain	NNS
9935	1102	4	,	,	,
9935	1102	5	which	which	WDT
9935	1102	6	are	be	VBP
9935	1102	7	very	very	RB
9935	1102	8	dry	dry	JJ
9935	1102	9	,	,	,
9935	1102	10	keep	keep	VB
9935	1102	11	for	for	IN
9935	1102	12	long	long	JJ
9935	1102	13	periods	period	NNS
9935	1102	14	of	of	IN
9935	1102	15	time	time	NN
9935	1102	16	,	,	,
9935	1102	17	even	even	RB
9935	1102	18	centuries	century	NNS
9935	1102	19	,	,	,
9935	1102	20	if	if	IN
9935	1102	21	they	-PRON-	PRP
9935	1102	22	are	be	VBP
9935	1102	23	protected	protect	VBN
9935	1102	24	from	from	IN
9935	1102	25	the	the	DT
9935	1102	26	moisture	moisture	NN
9935	1102	27	of	of	IN
9935	1102	28	the	the	DT
9935	1102	29	air	air	NN
9935	1102	30	.	.	.
9935	1103	1	Peas	pea	NNS
9935	1103	2	,	,	,
9935	1103	3	beans	bean	NNS
9935	1103	4	,	,	,
9935	1103	5	and	and	CC
9935	1103	6	lentils	lentil	NNS
9935	1103	7	,	,	,
9935	1103	8	as	as	RB
9935	1103	9	well	well	RB
9935	1103	10	as	as	IN
9935	1103	11	dried	dry	VBN
9935	1103	12	biscuits	biscuit	NNS
9935	1103	13	and	and	CC
9935	1103	14	crackers	cracker	NNS
9935	1103	15	,	,	,
9935	1103	16	are	be	VBP
9935	1103	17	all	all	DT
9935	1103	18	examples	example	NNS
9935	1103	19	of	of	IN
9935	1103	20	how	how	WRB
9935	1103	21	well	well	JJ
9935	1103	22	food	food	NN
9935	1103	23	will	will	MD
9935	1103	24	keep	keep	VB
9935	1103	25	when	when	WRB
9935	1103	26	little	little	JJ
9935	1103	27	or	or	CC
9935	1103	28	no	no	DT
9935	1103	29	moisture	moisture	NN
9935	1103	30	is	be	VBZ
9935	1103	31	present	present	JJ
9935	1103	32	.	.	.
9935	1104	1	KEEPING	keep	VBG
9935	1104	2	FOODS	FOODS	NNP
9935	1104	3	WITH	with	IN
9935	1104	4	ICE	ICE	NNP
9935	1104	5	45	45	CD
9935	1104	6	.	.	.
9935	1105	1	Although	although	IN
9935	1105	2	,	,	,
9935	1105	3	as	as	IN
9935	1105	4	has	have	VBZ
9935	1105	5	just	just	RB
9935	1105	6	been	be	VBN
9935	1105	7	pointed	point	VBN
9935	1105	8	out	out	RP
9935	1105	9	,	,	,
9935	1105	10	moisture	moisture	NN
9935	1105	11	is	be	VBZ
9935	1105	12	required	require	VBN
9935	1105	13	for	for	IN
9935	1105	14	the	the	DT
9935	1105	15	growth	growth	NN
9935	1105	16	of	of	IN
9935	1105	17	some	some	DT
9935	1105	18	micro	micro	JJ
9935	1105	19	-	-	HYPH
9935	1105	20	organisms	organism	NNS
9935	1105	21	,	,	,
9935	1105	22	both	both	DT
9935	1105	23	moisture	moisture	NN
9935	1105	24	and	and	CC
9935	1105	25	warmth	warmth	NN
9935	1105	26	are	be	VBP
9935	1105	27	necessary	necessary	JJ
9935	1105	28	for	for	IN
9935	1105	29	the	the	DT
9935	1105	30	growth	growth	NN
9935	1105	31	of	of	IN
9935	1105	32	most	most	JJS
9935	1105	33	of	of	IN
9935	1105	34	the	the	DT
9935	1105	35	organisms	organism	NNS
9935	1105	36	that	that	WDT
9935	1105	37	cause	cause	VBP
9935	1105	38	molding	molding	NN
9935	1105	39	,	,	,
9935	1105	40	putrefaction	putrefaction	NN
9935	1105	41	,	,	,
9935	1105	42	and	and	CC
9935	1105	43	fermentation	fermentation	NN
9935	1105	44	.	.	.
9935	1106	1	It	-PRON-	PRP
9935	1106	2	is	be	VBZ
9935	1106	3	definitely	definitely	RB
9935	1106	4	known	know	VBN
9935	1106	5	,	,	,
9935	1106	6	also	also	RB
9935	1106	7	,	,	,
9935	1106	8	that	that	IN
9935	1106	9	in	in	IN
9935	1106	10	winter	winter	NN
9935	1106	11	or	or	CC
9935	1106	12	in	in	IN
9935	1106	13	cold	cold	JJ
9935	1106	14	climates	climate	NNS
9935	1106	15	food	food	NN
9935	1106	16	can	can	MD
9935	1106	17	be	be	VB
9935	1106	18	kept	keep	VBN
9935	1106	19	for	for	IN
9935	1106	20	long	long	JJ
9935	1106	21	periods	period	NNS
9935	1106	22	of	of	IN
9935	1106	23	time	time	NN
9935	1106	24	without	without	IN
9935	1106	25	any	any	DT
9935	1106	26	apparent	apparent	JJ
9935	1106	27	change	change	NN
9935	1106	28	;	;	:
9935	1106	29	in	in	IN
9935	1106	30	fact	fact	NN
9935	1106	31	,	,	,
9935	1106	32	the	the	DT
9935	1106	33	lower	low	JJR
9935	1106	34	the	the	DT
9935	1106	35	temperature	temperature	NN
9935	1106	36	the	the	DT
9935	1106	37	less	less	RBR
9935	1106	38	likely	likely	JJ
9935	1106	39	are	be	VBP
9935	1106	40	foods	food	NNS
9935	1106	41	to	to	TO
9935	1106	42	spoil	spoil	VB
9935	1106	43	,	,	,
9935	1106	44	although	although	IN
9935	1106	45	freezing	freeze	VBG
9935	1106	46	renders	render	VBZ
9935	1106	47	many	many	JJ
9935	1106	48	of	of	IN
9935	1106	49	them	-PRON-	PRP
9935	1106	50	unfit	unfit	JJ
9935	1106	51	for	for	IN
9935	1106	52	use	use	NN
9935	1106	53	.	.	.
9935	1107	1	These	these	DT
9935	1107	2	facts	fact	NNS
9935	1107	3	are	be	VBP
9935	1107	4	what	what	WP
9935	1107	5	led	lead	VBD
9935	1107	6	up	up	RP
9935	1107	7	to	to	IN
9935	1107	8	the	the	DT
9935	1107	9	scientific	scientific	JJ
9935	1107	10	truth	truth	NN
9935	1107	11	that	that	IN
9935	1107	12	keeping	keep	VBG
9935	1107	13	foods	food	NNS
9935	1107	14	dry	dry	JJ
9935	1107	15	and	and	CC
9935	1107	16	at	at	IN
9935	1107	17	a	a	DT
9935	1107	18	low	low	JJ
9935	1107	19	temperature	temperature	NN
9935	1107	20	is	be	VBZ
9935	1107	21	an	an	DT
9935	1107	22	effective	effective	JJ
9935	1107	23	and	and	CC
9935	1107	24	convenient	convenient	JJ
9935	1107	25	method	method	NN
9935	1107	26	of	of	IN
9935	1107	27	preventing	prevent	VBG
9935	1107	28	them	-PRON-	PRP
9935	1107	29	from	from	IN
9935	1107	30	spoiling	spoil	VBG
9935	1107	31	and	and	CC
9935	1107	32	to	to	IN
9935	1107	33	the	the	DT
9935	1107	34	invention	invention	NN
9935	1107	35	of	of	IN
9935	1107	36	the	the	DT
9935	1107	37	refrigerator	refrigerator	NN
9935	1107	38	and	and	CC
9935	1107	39	other	other	JJ
9935	1107	40	devices	device	NNS
9935	1107	41	and	and	CC
9935	1107	42	methods	method	NNS
9935	1107	43	for	for	IN
9935	1107	44	the	the	DT
9935	1107	45	cold	cold	JJ
9935	1107	46	storage	storage	NN
9935	1107	47	of	of	IN
9935	1107	48	foods	food	NNS
9935	1107	49	.	.	.
9935	1108	1	46	46	CD
9935	1108	2	.	.	.
9935	1109	1	THE	the	DT
9935	1109	2	REFRIGERATOR.--For	refrigerator.--for	JJ
9935	1109	3	home	home	NN
9935	1109	4	use	use	NN
9935	1109	5	,	,	,
9935	1109	6	the	the	DT
9935	1109	7	refrigerator	refrigerator	NN
9935	1109	8	offers	offer	VBZ
9935	1109	9	the	the	DT
9935	1109	10	most	most	RBS
9935	1109	11	convenient	convenient	JJ
9935	1109	12	means	mean	NNS
9935	1109	13	of	of	IN
9935	1109	14	keeping	keep	VBG
9935	1109	15	foods	food	NNS
9935	1109	16	in	in	IN
9935	1109	17	good	good	JJ
9935	1109	18	condition	condition	NN
9935	1109	19	.	.	.
9935	1110	1	As	as	IN
9935	1110	2	is	be	VBZ
9935	1110	3	well	well	RB
9935	1110	4	known	known	JJ
9935	1110	5	,	,	,
9935	1110	6	it	-PRON-	PRP
9935	1110	7	is	be	VBZ
9935	1110	8	a	a	DT
9935	1110	9	device	device	NN
9935	1110	10	that	that	WDT
9935	1110	11	,	,	,
9935	1110	12	by	by	IN
9935	1110	13	means	mean	NNS
9935	1110	14	of	of	IN
9935	1110	15	air	air	NN
9935	1110	16	cooled	cool	VBN
9935	1110	17	by	by	IN
9935	1110	18	the	the	DT
9935	1110	19	melting	melting	NN
9935	1110	20	of	of	IN
9935	1110	21	ice	ice	NN
9935	1110	22	or	or	CC
9935	1110	23	in	in	IN
9935	1110	24	some	some	DT
9935	1110	25	other	other	JJ
9935	1110	26	manner	manner	NN
9935	1110	27	,	,	,
9935	1110	28	keeps	keep	VBZ
9935	1110	29	food	food	NN
9935	1110	30	at	at	IN
9935	1110	31	a	a	DT
9935	1110	32	temperature	temperature	NN
9935	1110	33	near	near	IN
9935	1110	34	the	the	DT
9935	1110	35	freezing	freezing	NN
9935	1110	36	point	point	NN
9935	1110	37	.	.	.
9935	1111	1	All	all	DT
9935	1111	2	refrigerators	refrigerator	NNS
9935	1111	3	are	be	VBP
9935	1111	4	constructed	construct	VBN
9935	1111	5	in	in	IN
9935	1111	6	a	a	DT
9935	1111	7	similar	similar	JJ
9935	1111	8	manner	manner	NN
9935	1111	9	,	,	,
9935	1111	10	having	have	VBG
9935	1111	11	two	two	CD
9935	1111	12	or	or	CC
9935	1111	13	more	more	JJR
9935	1111	14	layers	layer	NNS
9935	1111	15	of	of	IN
9935	1111	16	wood	wood	NN
9935	1111	17	between	between	IN
9935	1111	18	which	which	WDT
9935	1111	19	is	be	VBZ
9935	1111	20	placed	place	VBN
9935	1111	21	an	an	DT
9935	1111	22	insulating	insulate	VBG
9935	1111	23	material	material	NN
9935	1111	24	,	,	,
9935	1111	25	such	such	JJ
9935	1111	26	as	as	IN
9935	1111	27	cork	cork	NN
9935	1111	28	,	,	,
9935	1111	29	asbestos	asbestos	NN
9935	1111	30	,	,	,
9935	1111	31	or	or	CC
9935	1111	32	mineral	mineral	NN
9935	1111	33	wool	wool	NN
9935	1111	34	.	.	.
9935	1112	1	The	the	DT
9935	1112	2	food	food	NN
9935	1112	3	compartments	compartment	NNS
9935	1112	4	are	be	VBP
9935	1112	5	lined	line	VBN
9935	1112	6	with	with	IN
9935	1112	7	tile	tile	NN
9935	1112	8	,	,	,
9935	1112	9	zinc	zinc	NN
9935	1112	10	,	,	,
9935	1112	11	or	or	CC
9935	1112	12	other	other	JJ
9935	1112	13	rust	rust	NN
9935	1112	14	-	-	HYPH
9935	1112	15	proof	proof	NN
9935	1112	16	material	material	NN
9935	1112	17	,	,	,
9935	1112	18	and	and	CC
9935	1112	19	the	the	DT
9935	1112	20	ice	ice	NN
9935	1112	21	compartment	compartment	NN
9935	1112	22	is	be	VBZ
9935	1112	23	usually	usually	RB
9935	1112	24	lined	line	VBN
9935	1112	25	with	with	IN
9935	1112	26	rust	rust	NN
9935	1112	27	-	-	HYPH
9935	1112	28	proof	proof	NN
9935	1112	29	metal	metal	NN
9935	1112	30	,	,	,
9935	1112	31	so	so	IN
9935	1112	32	as	as	IN
9935	1112	33	to	to	TO
9935	1112	34	be	be	VB
9935	1112	35	water	water	NN
9935	1112	36	-	-	HYPH
9935	1112	37	tight	tight	JJ
9935	1112	38	and	and	CC
9935	1112	39	unbreakable	unbreakable	JJ
9935	1112	40	.	.	.
9935	1113	1	Any	any	DT
9935	1113	2	refrigerator	refrigerator	NN
9935	1113	3	may	may	MD
9935	1113	4	be	be	VB
9935	1113	5	made	make	VBN
9935	1113	6	to	to	TO
9935	1113	7	serve	serve	VB
9935	1113	8	the	the	DT
9935	1113	9	purpose	purpose	NN
9935	1113	10	of	of	IN
9935	1113	11	preserving	preserve	VBG
9935	1113	12	food	food	NN
9935	1113	13	effectively	effectively	RB
9935	1113	14	if	if	IN
9935	1113	15	it	-PRON-	PRP
9935	1113	16	is	be	VBZ
9935	1113	17	well	well	RB
9935	1113	18	constructed	construct	VBN
9935	1113	19	,	,	,
9935	1113	20	the	the	DT
9935	1113	21	ice	ice	NN
9935	1113	22	chamber	chamber	NN
9935	1113	23	kept	keep	VBD
9935	1113	24	as	as	IN
9935	1113	25	full	full	JJ
9935	1113	26	of	of	IN
9935	1113	27	ice	ice	NN
9935	1113	28	as	as	IN
9935	1113	29	possible	possible	JJ
9935	1113	30	,	,	,
9935	1113	31	and	and	CC
9935	1113	32	the	the	DT
9935	1113	33	housewife	housewife	NN
9935	1113	34	knows	know	VBZ
9935	1113	35	how	how	WRB
9935	1113	36	to	to	TO
9935	1113	37	arrange	arrange	VB
9935	1113	38	the	the	DT
9935	1113	39	foods	food	NNS
9935	1113	40	in	in	IN
9935	1113	41	the	the	DT
9935	1113	42	food	food	NN
9935	1113	43	chambers	chamber	NNS
9935	1113	44	to	to	IN
9935	1113	45	the	the	DT
9935	1113	46	best	good	JJS
9935	1113	47	advantage	advantage	NN
9935	1113	48	.	.	.
9935	1114	1	The	the	DT
9935	1114	2	construction	construction	NN
9935	1114	3	and	and	CC
9935	1114	4	use	use	NN
9935	1114	5	of	of	IN
9935	1114	6	refrigerators	refrigerator	NNS
9935	1114	7	are	be	VBP
9935	1114	8	based	base	VBN
9935	1114	9	on	on	IN
9935	1114	10	the	the	DT
9935	1114	11	well	well	RB
9935	1114	12	-	-	HYPH
9935	1114	13	known	know	VBN
9935	1114	14	scientific	scientific	JJ
9935	1114	15	fact	fact	NN
9935	1114	16	that	that	IN
9935	1114	17	air	air	NN
9935	1114	18	expands	expand	VBZ
9935	1114	19	and	and	CC
9935	1114	20	rises	rise	VBZ
9935	1114	21	when	when	WRB
9935	1114	22	it	-PRON-	PRP
9935	1114	23	becomes	become	VBZ
9935	1114	24	warm	warm	JJ
9935	1114	25	.	.	.
9935	1115	1	This	this	DT
9935	1115	2	can	can	MD
9935	1115	3	be	be	VB
9935	1115	4	proved	prove	VBN
9935	1115	5	by	by	IN
9935	1115	6	testing	test	VBG
9935	1115	7	the	the	DT
9935	1115	8	air	air	NN
9935	1115	9	near	near	IN
9935	1115	10	the	the	DT
9935	1115	11	ceiling	ceiling	NN
9935	1115	12	of	of	IN
9935	1115	13	a	a	DT
9935	1115	14	room	room	NN
9935	1115	15	,	,	,
9935	1115	16	for	for	IN
9935	1115	17	no	no	RB
9935	1115	18	matter	matter	RB
9935	1115	19	how	how	WRB
9935	1115	20	warm	warm	JJ
9935	1115	21	it	-PRON-	PRP
9935	1115	22	is	be	VBZ
9935	1115	23	near	near	IN
9935	1115	24	the	the	DT
9935	1115	25	floor	floor	NN
9935	1115	26	it	-PRON-	PRP
9935	1115	27	will	will	MD
9935	1115	28	always	always	RB
9935	1115	29	be	be	VB
9935	1115	30	warmer	warm	JJR
9935	1115	31	above	above	RB
9935	1115	32	.	.	.
9935	1116	1	The	the	DT
9935	1116	2	same	same	JJ
9935	1116	3	thing	thing	NN
9935	1116	4	occurs	occur	VBZ
9935	1116	5	in	in	IN
9935	1116	6	a	a	DT
9935	1116	7	refrigerator	refrigerator	NN
9935	1116	8	.	.	.
9935	1117	1	As	as	IN
9935	1117	2	air	air	NN
9935	1117	3	comes	come	VBZ
9935	1117	4	in	in	IN
9935	1117	5	contact	contact	NN
9935	1117	6	with	with	IN
9935	1117	7	the	the	DT
9935	1117	8	ice	ice	NN
9935	1117	9	,	,	,
9935	1117	10	it	-PRON-	PRP
9935	1117	11	is	be	VBZ
9935	1117	12	cooled	cool	VBN
9935	1117	13	and	and	CC
9935	1117	14	falls	fall	VBZ
9935	1117	15	,	,	,
9935	1117	16	and	and	CC
9935	1117	17	the	the	DT
9935	1117	18	warm	warm	JJ
9935	1117	19	air	air	NN
9935	1117	20	is	be	VBZ
9935	1117	21	forced	force	VBN
9935	1117	22	up	up	RP
9935	1117	23	.	.	.
9935	1118	1	Thus	thus	RB
9935	1118	2	the	the	DT
9935	1118	3	air	air	NN
9935	1118	4	is	be	VBZ
9935	1118	5	kept	keep	VBN
9935	1118	6	in	in	IN
9935	1118	7	constant	constant	JJ
9935	1118	8	motion	motion	NN
9935	1118	9	,	,	,
9935	1118	10	or	or	CC
9935	1118	11	circulation	circulation	NN
9935	1118	12	.	.	.
9935	1119	1	[	[	-LRB-
9935	1119	2	Illustration	illustration	NN
9935	1119	3	:	:	:
9935	1119	4	Fig	fig	NN
9935	1119	5	12	12	CD
9935	1119	6	.	.	.
9935	1119	7	]	]	-RRB-
9935	1120	1	47	47	CD
9935	1120	2	.	.	.
9935	1121	1	Many	many	JJ
9935	1121	2	refrigerators	refrigerator	NNS
9935	1121	3	are	be	VBP
9935	1121	4	built	build	VBN
9935	1121	5	with	with	IN
9935	1121	6	the	the	DT
9935	1121	7	ice	ice	NN
9935	1121	8	compartment	compartment	NN
9935	1121	9	on	on	IN
9935	1121	10	one	one	CD
9935	1121	11	side	side	NN
9935	1121	12	,	,	,
9935	1121	13	as	as	IN
9935	1121	14	in	in	IN
9935	1121	15	the	the	DT
9935	1121	16	refrigerator	refrigerator	NN
9935	1121	17	illustrated	illustrate	VBN
9935	1121	18	in	in	IN
9935	1121	19	Fig	Fig	NNP
9935	1121	20	.	.	.
9935	1122	1	12	12	CD
9935	1122	2	.	.	.
9935	1123	1	In	in	IN
9935	1123	2	such	such	JJ
9935	1123	3	refrigerators	refrigerator	NNS
9935	1123	4	,	,	,
9935	1123	5	there	there	EX
9935	1123	6	is	be	VBZ
9935	1123	7	usually	usually	RB
9935	1123	8	a	a	DT
9935	1123	9	small	small	JJ
9935	1123	10	food	food	NN
9935	1123	11	compartment	compartment	NN
9935	1123	12	directly	directly	RB
9935	1123	13	under	under	IN
9935	1123	14	the	the	DT
9935	1123	15	ice	ice	NN
9935	1123	16	chamber	chamber	NN
9935	1123	17	,	,	,
9935	1123	18	and	and	CC
9935	1123	19	this	this	DT
9935	1123	20	is	be	VBZ
9935	1123	21	the	the	DT
9935	1123	22	coldest	cold	JJS
9935	1123	23	place	place	NN
9935	1123	24	in	in	IN
9935	1123	25	the	the	DT
9935	1123	26	refrigerator	refrigerator	NN
9935	1123	27	.	.	.
9935	1124	1	Here	here	RB
9935	1124	2	should	should	MD
9935	1124	3	be	be	VB
9935	1124	4	stored	store	VBN
9935	1124	5	the	the	DT
9935	1124	6	foods	food	NNS
9935	1124	7	that	that	WDT
9935	1124	8	need	need	VBP
9935	1124	9	special	special	JJ
9935	1124	10	care	care	NN
9935	1124	11	or	or	CC
9935	1124	12	that	that	IN
9935	1124	13	absorb	absorb	VB
9935	1124	14	odors	odor	NNS
9935	1124	15	and	and	CC
9935	1124	16	flavors	flavor	NNS
9935	1124	17	readily	readily	RB
9935	1124	18	,	,	,
9935	1124	19	such	such	JJ
9935	1124	20	as	as	IN
9935	1124	21	milk	milk	NN
9935	1124	22	,	,	,
9935	1124	23	butter	butter	NN
9935	1124	24	,	,	,
9935	1124	25	cream	cream	NN
9935	1124	26	,	,	,
9935	1124	27	meat	meat	NN
9935	1124	28	,	,	,
9935	1124	29	etc	etc	FW
9935	1124	30	.	.	FW
9935	1124	31	,	,	,
9935	1124	32	because	because	IN
9935	1124	33	at	at	IN
9935	1124	34	this	this	DT
9935	1124	35	place	place	NN
9935	1124	36	the	the	DT
9935	1124	37	air	air	NN
9935	1124	38	,	,	,
9935	1124	39	which	which	WDT
9935	1124	40	circulates	circulate	VBZ
9935	1124	41	in	in	IN
9935	1124	42	the	the	DT
9935	1124	43	manner	manner	NN
9935	1124	44	indicated	indicate	VBN
9935	1124	45	by	by	IN
9935	1124	46	the	the	DT
9935	1124	47	arrow	arrow	NN
9935	1124	48	,	,	,
9935	1124	49	is	be	VBZ
9935	1124	50	the	the	DT
9935	1124	51	purest	pure	JJS
9935	1124	52	.	.	.
9935	1125	1	The	the	DT
9935	1125	2	foods	food	NNS
9935	1125	3	that	that	WDT
9935	1125	4	give	give	VBP
9935	1125	5	off	off	RP
9935	1125	6	odors	odor	NNS
9935	1125	7	strong	strong	JJ
9935	1125	8	enough	enough	RB
9935	1125	9	to	to	TO
9935	1125	10	taint	taint	VB
9935	1125	11	others	other	NNS
9935	1125	12	should	should	MD
9935	1125	13	be	be	VB
9935	1125	14	kept	keep	VBN
9935	1125	15	on	on	IN
9935	1125	16	the	the	DT
9935	1125	17	upper	upper	JJ
9935	1125	18	shelves	shelf	NNS
9935	1125	19	of	of	IN
9935	1125	20	the	the	DT
9935	1125	21	refrigerator	refrigerator	NN
9935	1125	22	,	,	,
9935	1125	23	through	through	IN
9935	1125	24	which	which	WDT
9935	1125	25	the	the	DT
9935	1125	26	current	current	NN
9935	1125	27	of	of	IN
9935	1125	28	air	air	NN
9935	1125	29	passes	pass	NNS
9935	1125	30	last	last	JJ
9935	1125	31	before	before	IN
9935	1125	32	being	be	VBG
9935	1125	33	freed	free	VBN
9935	1125	34	from	from	IN
9935	1125	35	odors	odor	NNS
9935	1125	36	by	by	IN
9935	1125	37	passing	pass	VBG
9935	1125	38	over	over	IN
9935	1125	39	the	the	DT
9935	1125	40	ice	ice	NN
9935	1125	41	.	.	.
9935	1126	1	48	48	CD
9935	1126	2	.	.	.
9935	1127	1	In	in	IN
9935	1127	2	Fig	Fig	NNP
9935	1127	3	.	.	.
9935	1128	1	13	13	CD
9935	1128	2	is	be	VBZ
9935	1128	3	shown	show	VBN
9935	1128	4	a	a	DT
9935	1128	5	type	type	NN
9935	1128	6	of	of	IN
9935	1128	7	refrigerator	refrigerator	NN
9935	1128	8	in	in	IN
9935	1128	9	which	which	WDT
9935	1128	10	the	the	DT
9935	1128	11	ice	ice	NN
9935	1128	12	chamber	chamber	NN
9935	1128	13	,	,	,
9935	1128	14	or	or	CC
9935	1128	15	compartment	compartment	NN
9935	1128	16	,	,	,
9935	1128	17	extends	extend	VBZ
9935	1128	18	across	across	IN
9935	1128	19	the	the	DT
9935	1128	20	entire	entire	JJ
9935	1128	21	top	top	NN
9935	1128	22	.	.	.
9935	1129	1	This	this	DT
9935	1129	2	type	type	NN
9935	1129	3	is	be	VBZ
9935	1129	4	so	so	RB
9935	1129	5	built	build	VBN
9935	1129	6	as	as	IN
9935	1129	7	to	to	TO
9935	1129	8	produce	produce	VB
9935	1129	9	on	on	IN
9935	1129	10	each	each	DT
9935	1129	11	side	side	NN
9935	1129	12	a	a	DT
9935	1129	13	current	current	NN
9935	1129	14	of	of	IN
9935	1129	15	air	air	NN
9935	1129	16	that	that	WDT
9935	1129	17	passes	pass	VBZ
9935	1129	18	down	down	RP
9935	1129	19	from	from	IN
9935	1129	20	the	the	DT
9935	1129	21	ice	ice	NN
9935	1129	22	at	at	IN
9935	1129	23	the	the	DT
9935	1129	24	center	center	NN
9935	1129	25	and	and	CC
9935	1129	26	back	back	VB
9935	1129	27	up	up	RB
9935	1129	28	to	to	IN
9935	1129	29	the	the	DT
9935	1129	30	ice	ice	NN
9935	1129	31	near	near	IN
9935	1129	32	the	the	DT
9935	1129	33	outside	outside	JJ
9935	1129	34	walls	wall	NNS
9935	1129	35	,	,	,
9935	1129	36	as	as	IN
9935	1129	37	shown	show	VBN
9935	1129	38	by	by	IN
9935	1129	39	the	the	DT
9935	1129	40	arrows	arrow	NNS
9935	1129	41	.	.	.
9935	1130	1	A	a	DT
9935	1130	2	different	different	JJ
9935	1130	3	arrangement	arrangement	NN
9935	1130	4	is	be	VBZ
9935	1130	5	required	require	VBN
9935	1130	6	for	for	IN
9935	1130	7	the	the	DT
9935	1130	8	food	food	NN
9935	1130	9	in	in	IN
9935	1130	10	this	this	DT
9935	1130	11	kind	kind	NN
9935	1130	12	of	of	IN
9935	1130	13	refrigerator	refrigerator	NN
9935	1130	14	,	,	,
9935	1130	15	those	those	DT
9935	1130	16	which	which	WDT
9935	1130	17	give	give	VBP
9935	1130	18	off	off	RP
9935	1130	19	odors	odor	NNS
9935	1130	20	and	and	CC
9935	1130	21	flavors	flavor	NNS
9935	1130	22	being	be	VBG
9935	1130	23	placed	place	VBN
9935	1130	24	in	in	IN
9935	1130	25	the	the	DT
9935	1130	26	bottom	bottom	JJ
9935	1130	27	compartment	compartment	NN
9935	1130	28	,	,	,
9935	1130	29	or	or	CC
9935	1130	30	farthest	farthest	VB
9935	1130	31	from	from	IN
9935	1130	32	the	the	DT
9935	1130	33	ice	ice	NN
9935	1130	34	,	,	,
9935	1130	35	and	and	CC
9935	1130	36	those	those	DT
9935	1130	37	which	which	WDT
9935	1130	38	take	take	VBP
9935	1130	39	up	up	RP
9935	1130	40	odors	odor	NNS
9935	1130	41	and	and	CC
9935	1130	42	flavors	flavor	NNS
9935	1130	43	,	,	,
9935	1130	44	on	on	IN
9935	1130	45	the	the	DT
9935	1130	46	top	top	JJ
9935	1130	47	shelf	shelf	NN
9935	1130	48	,	,	,
9935	1130	49	or	or	CC
9935	1130	50	nearest	near	JJS
9935	1130	51	the	the	DT
9935	1130	52	ice	ice	NN
9935	1130	53	.	.	.
9935	1131	1	A	a	DT
9935	1131	2	careful	careful	JJ
9935	1131	3	study	study	NN
9935	1131	4	of	of	IN
9935	1131	5	both	both	DT
9935	1131	6	Figs	fig	NNS
9935	1131	7	.	.	.
9935	1132	1	12	12	CD
9935	1132	2	and	and	CC
9935	1132	3	13	13	CD
9935	1132	4	is	be	VBZ
9935	1132	5	advised	advise	VBN
9935	1132	6	,	,	,
9935	1132	7	for	for	IN
9935	1132	8	they	-PRON-	PRP
9935	1132	9	show	show	VBP
9935	1132	10	the	the	DT
9935	1132	11	best	good	JJS
9935	1132	12	arrangement	arrangement	NN
9935	1132	13	of	of	IN
9935	1132	14	food	food	NN
9935	1132	15	in	in	IN
9935	1132	16	each	each	DT
9935	1132	17	type	type	NN
9935	1132	18	of	of	IN
9935	1132	19	refrigerator	refrigerator	NN
9935	1132	20	.	.	.
9935	1133	1	[	[	-LRB-
9935	1133	2	Illustration	illustration	NN
9935	1133	3	:	:	:
9935	1133	4	Fig	Fig	NNP
9935	1133	5	.	.	.
9935	1134	1	13	13	CD
9935	1134	2	]	]	-RRB-
9935	1134	3	49	49	CD
9935	1134	4	.	.	.
9935	1135	1	CARE	care	NN
9935	1135	2	OF	of	IN
9935	1135	3	FOOD	food	NN
9935	1135	4	IN	in	IN
9935	1135	5	REFRIGERATOR.--The	refrigerator.--the	JJ
9935	1135	6	proper	proper	JJ
9935	1135	7	placing	placing	NN
9935	1135	8	of	of	IN
9935	1135	9	foods	food	NNS
9935	1135	10	in	in	IN
9935	1135	11	a	a	DT
9935	1135	12	refrigerator	refrigerator	NN
9935	1135	13	is	be	VBZ
9935	1135	14	extremely	extremely	RB
9935	1135	15	important	important	JJ
9935	1135	16	,	,	,
9935	1135	17	but	but	CC
9935	1135	18	certain	certain	JJ
9935	1135	19	precautions	precaution	NNS
9935	1135	20	should	should	MD
9935	1135	21	be	be	VB
9935	1135	22	taken	take	VBN
9935	1135	23	with	with	IN
9935	1135	24	regard	regard	NN
9935	1135	25	to	to	IN
9935	1135	26	the	the	DT
9935	1135	27	food	food	NN
9935	1135	28	itself	-PRON-	PRP
9935	1135	29	.	.	.
9935	1136	1	Cooked	cook	VBN
9935	1136	2	foods	food	NNS
9935	1136	3	should	should	MD
9935	1136	4	never	never	RB
9935	1136	5	be	be	VB
9935	1136	6	placed	place	VBN
9935	1136	7	in	in	IN
9935	1136	8	the	the	DT
9935	1136	9	refrigerator	refrigerator	NN
9935	1136	10	without	without	IN
9935	1136	11	first	first	RB
9935	1136	12	allowing	allow	VBG
9935	1136	13	them	-PRON-	PRP
9935	1136	14	to	to	TO
9935	1136	15	cool	cool	VB
9935	1136	16	,	,	,
9935	1136	17	for	for	IN
9935	1136	18	the	the	DT
9935	1136	19	steam	steam	NN
9935	1136	20	given	give	VBN
9935	1136	21	off	off	RP
9935	1136	22	when	when	WRB
9935	1136	23	a	a	DT
9935	1136	24	dish	dish	NN
9935	1136	25	of	of	IN
9935	1136	26	hot	hot	JJ
9935	1136	27	food	food	NN
9935	1136	28	comes	come	VBZ
9935	1136	29	in	in	IN
9935	1136	30	contact	contact	NN
9935	1136	31	with	with	IN
9935	1136	32	the	the	DT
9935	1136	33	cold	cold	JJ
9935	1136	34	air	air	NN
9935	1136	35	makes	make	VBZ
9935	1136	36	the	the	DT
9935	1136	37	refrigerator	refrigerator	NN
9935	1136	38	damp	damp	VB
9935	1136	39	and	and	CC
9935	1136	40	causes	cause	VBZ
9935	1136	41	an	an	DT
9935	1136	42	undue	undue	JJ
9935	1136	43	waste	waste	NN
9935	1136	44	of	of	IN
9935	1136	45	ice	ice	NN
9935	1136	46	by	by	IN
9935	1136	47	warming	warm	VBG
9935	1136	48	the	the	DT
9935	1136	49	air	air	NN
9935	1136	50	.	.	.
9935	1137	1	All	all	DT
9935	1137	2	dishes	dish	NNS
9935	1137	3	containing	contain	VBG
9935	1137	4	food	food	NN
9935	1137	5	should	should	MD
9935	1137	6	be	be	VB
9935	1137	7	wiped	wipe	VBN
9935	1137	8	dry	dry	JJ
9935	1137	9	and	and	CC
9935	1137	10	carefully	carefully	RB
9935	1137	11	covered	cover	VBN
9935	1137	12	before	before	IN
9935	1137	13	they	-PRON-	PRP
9935	1137	14	are	be	VBP
9935	1137	15	placed	place	VBN
9935	1137	16	in	in	IN
9935	1137	17	the	the	DT
9935	1137	18	refrigerator	refrigerator	NN
9935	1137	19	,	,	,
9935	1137	20	so	so	IN
9935	1137	21	as	as	IN
9935	1137	22	to	to	TO
9935	1137	23	keep	keep	VB
9935	1137	24	unnecessary	unnecessary	JJ
9935	1137	25	moisture	moisture	NN
9935	1137	26	out	out	IN
9935	1137	27	of	of	IN
9935	1137	28	it	-PRON-	PRP
9935	1137	29	.	.	.
9935	1138	1	As	as	IN
9935	1138	2	butter	butter	NN
9935	1138	3	and	and	CC
9935	1138	4	milk	milk	NN
9935	1138	5	are	be	VBP
9935	1138	6	likely	likely	JJ
9935	1138	7	to	to	TO
9935	1138	8	become	become	VB
9935	1138	9	contaminated	contaminate	VBN
9935	1138	10	with	with	IN
9935	1138	11	odors	odor	NNS
9935	1138	12	given	give	VBN
9935	1138	13	off	off	RP
9935	1138	14	by	by	IN
9935	1138	15	other	other	JJ
9935	1138	16	foods	food	NNS
9935	1138	17	,	,	,
9935	1138	18	they	-PRON-	PRP
9935	1138	19	should	should	MD
9935	1138	20	be	be	VB
9935	1138	21	properly	properly	RB
9935	1138	22	protected	protect	VBN
9935	1138	23	if	if	IN
9935	1138	24	there	there	EX
9935	1138	25	is	be	VBZ
9935	1138	26	not	not	RB
9935	1138	27	a	a	DT
9935	1138	28	separate	separate	JJ
9935	1138	29	compartment	compartment	NN
9935	1138	30	in	in	IN
9935	1138	31	which	which	WDT
9935	1138	32	to	to	TO
9935	1138	33	keep	keep	VB
9935	1138	34	them	-PRON-	PRP
9935	1138	35	.	.	.
9935	1139	1	The	the	DT
9935	1139	2	milk	milk	NN
9935	1139	3	bottles	bottle	NNS
9935	1139	4	should	should	MD
9935	1139	5	always	always	RB
9935	1139	6	be	be	VB
9935	1139	7	closed	close	VBN
9935	1139	8	and	and	CC
9935	1139	9	the	the	DT
9935	1139	10	butter	butter	NN
9935	1139	11	carefully	carefully	RB
9935	1139	12	wrapped	wrap	VBN
9935	1139	13	or	or	CC
9935	1139	14	put	put	VBN
9935	1139	15	in	in	RP
9935	1139	16	a	a	DT
9935	1139	17	covered	cover	VBN
9935	1139	18	receptacle	receptacle	NN
9935	1139	19	.	.	.
9935	1140	1	Onions	onion	NNS
9935	1140	2	,	,	,
9935	1140	3	cabbage	cabbage	NN
9935	1140	4	,	,	,
9935	1140	5	and	and	CC
9935	1140	6	other	other	JJ
9935	1140	7	foods	food	NNS
9935	1140	8	with	with	IN
9935	1140	9	strong	strong	JJ
9935	1140	10	odors	odor	NNS
9935	1140	11	,	,	,
9935	1140	12	when	when	WRB
9935	1140	13	placed	place	VBN
9935	1140	14	in	in	IN
9935	1140	15	the	the	DT
9935	1140	16	refrigerator	refrigerator	NN
9935	1140	17	,	,	,
9935	1140	18	should	should	MD
9935	1140	19	be	be	VB
9935	1140	20	kept	keep	VBN
9935	1140	21	in	in	IN
9935	1140	22	tightly	tightly	RB
9935	1140	23	closed	close	VBN
9935	1140	24	jars	jar	NNS
9935	1140	25	or	or	CC
9935	1140	26	dishes	dish	NNS
9935	1140	27	,	,	,
9935	1140	28	so	so	IN
9935	1140	29	that	that	IN
9935	1140	30	the	the	DT
9935	1140	31	odors	odor	NNS
9935	1140	32	will	will	MD
9935	1140	33	not	not	RB
9935	1140	34	escape	escape	VB
9935	1140	35	.	.	.
9935	1141	1	Before	before	IN
9935	1141	2	fresh	fresh	JJ
9935	1141	3	fruits	fruit	NNS
9935	1141	4	and	and	CC
9935	1141	5	perishable	perishable	JJ
9935	1141	6	vegetables	vegetable	NNS
9935	1141	7	--	--	:
9935	1141	8	that	that	RB
9935	1141	9	is	is	RB
9935	1141	10	,	,	,
9935	1141	11	vegetables	vegetable	NNS
9935	1141	12	that	that	WDT
9935	1141	13	decay	decay	VBP
9935	1141	14	easily	easily	RB
9935	1141	15	--	--	:
9935	1141	16	are	be	VBP
9935	1141	17	put	put	VBN
9935	1141	18	into	into	IN
9935	1141	19	the	the	DT
9935	1141	20	refrigerator	refrigerator	NN
9935	1141	21	,	,	,
9935	1141	22	they	-PRON-	PRP
9935	1141	23	should	should	MD
9935	1141	24	be	be	VB
9935	1141	25	carefully	carefully	RB
9935	1141	26	looked	look	VBN
9935	1141	27	over	over	RP
9935	1141	28	and	and	CC
9935	1141	29	all	all	DT
9935	1141	30	decayed	decay	VBN
9935	1141	31	portions	portion	NNS
9935	1141	32	removed	remove	VBN
9935	1141	33	from	from	IN
9935	1141	34	them	-PRON-	PRP
9935	1141	35	.	.	.
9935	1142	1	No	no	DT
9935	1142	2	food	food	NN
9935	1142	3	should	should	MD
9935	1142	4	be	be	VB
9935	1142	5	placed	place	VBN
9935	1142	6	in	in	IN
9935	1142	7	the	the	DT
9935	1142	8	ice	ice	NN
9935	1142	9	chamber	chamber	NN
9935	1142	10	,	,	,
9935	1142	11	because	because	IN
9935	1142	12	this	this	DT
9935	1142	13	will	will	MD
9935	1142	14	cause	cause	VB
9935	1142	15	the	the	DT
9935	1142	16	ice	ice	NN
9935	1142	17	to	to	TO
9935	1142	18	melt	melt	VB
9935	1142	19	unnecessarily	unnecessarily	RB
9935	1142	20	.	.	.
9935	1143	1	50	50	CD
9935	1143	2	.	.	.
9935	1144	1	CARE	care	NN
9935	1144	2	OF	of	IN
9935	1144	3	THE	the	DT
9935	1144	4	REFRIGERATOR.--It	REFRIGERATOR.--It	NNP
9935	1144	5	is	be	VBZ
9935	1144	6	essential	essential	JJ
9935	1144	7	that	that	IN
9935	1144	8	all	all	DT
9935	1144	9	parts	part	NNS
9935	1144	10	of	of	IN
9935	1144	11	the	the	DT
9935	1144	12	refrigerator	refrigerator	NN
9935	1144	13	be	be	VB
9935	1144	14	kept	keep	VBN
9935	1144	15	scrupulously	scrupulously	RB
9935	1144	16	clean	clean	JJ
9935	1144	17	and	and	CC
9935	1144	18	as	as	RB
9935	1144	19	dry	dry	JJ
9935	1144	20	as	as	IN
9935	1144	21	possible	possible	JJ
9935	1144	22	.	.	.
9935	1145	1	To	to	TO
9935	1145	2	accomplish	accomplish	VB
9935	1145	3	this	this	DT
9935	1145	4	,	,	,
9935	1145	5	nothing	nothing	NN
9935	1145	6	should	should	MD
9935	1145	7	be	be	VB
9935	1145	8	allowed	allow	VBN
9935	1145	9	to	to	TO
9935	1145	10	spoil	spoil	VB
9935	1145	11	in	in	IN
9935	1145	12	it	-PRON-	PRP
9935	1145	13	,	,	,
9935	1145	14	and	and	CC
9935	1145	15	anything	anything	NN
9935	1145	16	spilled	spill	VBN
9935	1145	17	in	in	IN
9935	1145	18	the	the	DT
9935	1145	19	refrigerator	refrigerator	NN
9935	1145	20	should	should	MD
9935	1145	21	be	be	VB
9935	1145	22	cleaned	clean	VBN
9935	1145	23	out	out	RP
9935	1145	24	immediately	immediately	RB
9935	1145	25	.	.	.
9935	1146	1	The	the	DT
9935	1146	2	foods	food	NNS
9935	1146	3	that	that	WDT
9935	1146	4	are	be	VBP
9935	1146	5	left	leave	VBN
9935	1146	6	over	over	RP
9935	1146	7	should	should	MD
9935	1146	8	be	be	VB
9935	1146	9	carefully	carefully	RB
9935	1146	10	inspected	inspect	VBN
9935	1146	11	every	every	DT
9935	1146	12	day	day	NN
9935	1146	13	,	,	,
9935	1146	14	and	and	CC
9935	1146	15	anything	anything	NN
9935	1146	16	not	not	RB
9935	1146	17	likely	likely	JJ
9935	1146	18	to	to	TO
9935	1146	19	be	be	VB
9935	1146	20	used	use	VBN
9935	1146	21	within	within	IN
9935	1146	22	a	a	DT
9935	1146	23	day	day	NN
9935	1146	24	or	or	CC
9935	1146	25	so	so	RB
9935	1146	26	should	should	MD
9935	1146	27	be	be	VB
9935	1146	28	disposed	dispose	VBN
9935	1146	29	of	of	IN
9935	1146	30	.	.	.
9935	1147	1	At	at	IN
9935	1147	2	least	least	JJS
9935	1147	3	once	once	RB
9935	1147	4	a	a	DT
9935	1147	5	week	week	NN
9935	1147	6	the	the	DT
9935	1147	7	food	food	NN
9935	1147	8	should	should	MD
9935	1147	9	be	be	VB
9935	1147	10	removed	remove	VBN
9935	1147	11	from	from	IN
9935	1147	12	all	all	DT
9935	1147	13	compartments	compartment	NNS
9935	1147	14	,	,	,
9935	1147	15	the	the	DT
9935	1147	16	racks	rack	NNS
9935	1147	17	taken	take	VBN
9935	1147	18	out	out	RP
9935	1147	19	,	,	,
9935	1147	20	the	the	DT
9935	1147	21	drain	drain	NN
9935	1147	22	pipe	pipe	NN
9935	1147	23	disconnected	disconnect	VBD
9935	1147	24	,	,	,
9935	1147	25	and	and	CC
9935	1147	26	each	each	DT
9935	1147	27	part	part	NN
9935	1147	28	thoroughly	thoroughly	RB
9935	1147	29	washed	wash	VBD
9935	1147	30	,	,	,
9935	1147	31	rinsed	rinse	VBD
9935	1147	32	with	with	IN
9935	1147	33	boiling	boiling	NN
9935	1147	34	water	water	NN
9935	1147	35	,	,	,
9935	1147	36	and	and	CC
9935	1147	37	dried	dry	VBN
9935	1147	38	.	.	.
9935	1148	1	The	the	DT
9935	1148	2	inside	inside	NN
9935	1148	3	of	of	IN
9935	1148	4	the	the	DT
9935	1148	5	refrigerator	refrigerator	NN
9935	1148	6	should	should	MD
9935	1148	7	likewise	likewise	RB
9935	1148	8	be	be	VB
9935	1148	9	washed	wash	VBN
9935	1148	10	,	,	,
9935	1148	11	rinsed	rinse	VBN
9935	1148	12	,	,	,
9935	1148	13	and	and	CC
9935	1148	14	wiped	wipe	VBD
9935	1148	15	dry	dry	JJ
9935	1148	16	,	,	,
9935	1148	17	after	after	IN
9935	1148	18	which	which	WDT
9935	1148	19	the	the	DT
9935	1148	20	drain	drain	NN
9935	1148	21	pipe	pipe	NN
9935	1148	22	should	should	MD
9935	1148	23	be	be	VB
9935	1148	24	connected	connect	VBN
9935	1148	25	,	,	,
9935	1148	26	the	the	DT
9935	1148	27	shelves	shelf	NNS
9935	1148	28	put	put	VBN
9935	1148	29	back	back	RB
9935	1148	30	in	in	IN
9935	1148	31	place	place	NN
9935	1148	32	,	,	,
9935	1148	33	and	and	CC
9935	1148	34	the	the	DT
9935	1148	35	food	food	NN
9935	1148	36	replaced	replace	VBD
9935	1148	37	.	.	.
9935	1149	1	The	the	DT
9935	1149	2	ice	ice	NN
9935	1149	3	chamber	chamber	NN
9935	1149	4	of	of	IN
9935	1149	5	the	the	DT
9935	1149	6	refrigerator	refrigerator	NN
9935	1149	7	should	should	MD
9935	1149	8	also	also	RB
9935	1149	9	be	be	VB
9935	1149	10	cleaned	clean	VBN
9935	1149	11	frequently	frequently	RB
9935	1149	12	,	,	,
9935	1149	13	the	the	DT
9935	1149	14	best	good	JJS
9935	1149	15	time	time	NN
9935	1149	16	to	to	TO
9935	1149	17	do	do	VB
9935	1149	18	this	this	DT
9935	1149	19	being	be	VBG
9935	1149	20	when	when	WRB
9935	1149	21	the	the	DT
9935	1149	22	ice	ice	NN
9935	1149	23	has	have	VBZ
9935	1149	24	melted	melt	VBN
9935	1149	25	enough	enough	RB
9935	1149	26	to	to	TO
9935	1149	27	be	be	VB
9935	1149	28	lifted	lift	VBN
9935	1149	29	out	out	RP
9935	1149	30	conveniently	conveniently	RB
9935	1149	31	.	.	.
9935	1150	1	To	to	TO
9935	1150	2	prevent	prevent	VB
9935	1150	3	the	the	DT
9935	1150	4	ice	ice	NN
9935	1150	5	from	from	IN
9935	1150	6	melting	melt	VBG
9935	1150	7	rapidly	rapidly	RB
9935	1150	8	when	when	WRB
9935	1150	9	it	-PRON-	PRP
9935	1150	10	is	be	VBZ
9935	1150	11	out	out	IN
9935	1150	12	of	of	IN
9935	1150	13	the	the	DT
9935	1150	14	refrigerator	refrigerator	NN
9935	1150	15	,	,	,
9935	1150	16	it	-PRON-	PRP
9935	1150	17	may	may	MD
9935	1150	18	be	be	VB
9935	1150	19	wrapped	wrap	VBN
9935	1150	20	in	in	IN
9935	1150	21	paper	paper	NN
9935	1150	22	or	or	CC
9935	1150	23	a	a	DT
9935	1150	24	piece	piece	NN
9935	1150	25	of	of	IN
9935	1150	26	old	old	JJ
9935	1150	27	blanket	blanket	NN
9935	1150	28	,	,	,
9935	1150	29	but	but	CC
9935	1150	30	this	this	DT
9935	1150	31	covering	covering	NN
9935	1150	32	must	must	MD
9935	1150	33	be	be	VB
9935	1150	34	removed	remove	VBN
9935	1150	35	when	when	WRB
9935	1150	36	the	the	DT
9935	1150	37	ice	ice	NN
9935	1150	38	is	be	VBZ
9935	1150	39	replaced	replace	VBN
9935	1150	40	in	in	IN
9935	1150	41	the	the	DT
9935	1150	42	chamber	chamber	NN
9935	1150	43	,	,	,
9935	1150	44	in	in	IN
9935	1150	45	order	order	NN
9935	1150	46	to	to	TO
9935	1150	47	allow	allow	VB
9935	1150	48	the	the	DT
9935	1150	49	ice	ice	NN
9935	1150	50	to	to	TO
9935	1150	51	melt	melt	VB
9935	1150	52	in	in	IN
9935	1150	53	the	the	DT
9935	1150	54	refrigerator	refrigerator	NN
9935	1150	55	.	.	.
9935	1151	1	Otherwise	otherwise	RB
9935	1151	2	,	,	,
9935	1151	3	it	-PRON-	PRP
9935	1151	4	would	would	MD
9935	1151	5	be	be	VB
9935	1151	6	impossible	impossible	JJ
9935	1151	7	to	to	TO
9935	1151	8	chill	chill	VB
9935	1151	9	the	the	DT
9935	1151	10	refrigerator	refrigerator	NN
9935	1151	11	properly	properly	RB
9935	1151	12	,	,	,
9935	1151	13	the	the	DT
9935	1151	14	temperature	temperature	NN
9935	1151	15	remaining	remain	VBG
9935	1151	16	the	the	DT
9935	1151	17	same	same	JJ
9935	1151	18	as	as	IN
9935	1151	19	that	that	DT
9935	1151	20	outside	outside	RB
9935	1151	21	,	,	,
9935	1151	22	for	for	IN
9935	1151	23	it	-PRON-	PRP
9935	1151	24	is	be	VBZ
9935	1151	25	as	as	IN
9935	1151	26	the	the	DT
9935	1151	27	ice	ice	NN
9935	1151	28	gradually	gradually	RB
9935	1151	29	melts	melt	VBZ
9935	1151	30	that	that	IN
9935	1151	31	the	the	DT
9935	1151	32	air	air	NN
9935	1151	33	in	in	IN
9935	1151	34	the	the	DT
9935	1151	35	refrigerator	refrigerator	NN
9935	1151	36	becomes	become	VBZ
9935	1151	37	cool	cool	JJ
9935	1151	38	.	.	.
9935	1152	1	Of	of	RB
9935	1152	2	course	course	RB
9935	1152	3	,	,	,
9935	1152	4	every	every	DT
9935	1152	5	effort	effort	NN
9935	1152	6	should	should	MD
9935	1152	7	be	be	VB
9935	1152	8	made	make	VBN
9935	1152	9	to	to	TO
9935	1152	10	keep	keep	VB
9935	1152	11	the	the	DT
9935	1152	12	ice	ice	NN
9935	1152	13	from	from	IN
9935	1152	14	wasting	waste	VBG
9935	1152	15	.	.	.
9935	1153	1	Therefore	therefore	RB
9935	1153	2	,	,	,
9935	1153	3	while	while	IN
9935	1153	4	the	the	DT
9935	1153	5	refrigerator	refrigerator	NN
9935	1153	6	should	should	MD
9935	1153	7	be	be	VB
9935	1153	8	kept	keep	VBN
9935	1153	9	in	in	IN
9935	1153	10	a	a	DT
9935	1153	11	convenient	convenient	JJ
9935	1153	12	place	place	NN
9935	1153	13	,	,	,
9935	1153	14	it	-PRON-	PRP
9935	1153	15	should	should	MD
9935	1153	16	not	not	RB
9935	1153	17	be	be	VB
9935	1153	18	exposed	expose	VBN
9935	1153	19	to	to	IN
9935	1153	20	too	too	RB
9935	1153	21	great	great	JJ
9935	1153	22	heat	heat	NN
9935	1153	23	;	;	:
9935	1153	24	also	also	RB
9935	1153	25	,	,	,
9935	1153	26	the	the	DT
9935	1153	27	doors	door	NNS
9935	1153	28	should	should	MD
9935	1153	29	be	be	VB
9935	1153	30	kept	keep	VBN
9935	1153	31	tightly	tightly	RB
9935	1153	32	closed	close	VBN
9935	1153	33	,	,	,
9935	1153	34	and	and	CC
9935	1153	35	,	,	,
9935	1153	36	as	as	IN
9935	1153	37	has	have	VBZ
9935	1153	38	already	already	RB
9935	1153	39	been	be	VBN
9935	1153	40	explained	explain	VBN
9935	1153	41	,	,	,
9935	1153	42	hot	hot	JJ
9935	1153	43	foods	food	NNS
9935	1153	44	should	should	MD
9935	1153	45	not	not	RB
9935	1153	46	be	be	VB
9935	1153	47	put	put	VBN
9935	1153	48	in	in	RP
9935	1153	49	until	until	IN
9935	1153	50	they	-PRON-	PRP
9935	1153	51	are	be	VBP
9935	1153	52	sufficiently	sufficiently	RB
9935	1153	53	cooled	cool	VBN
9935	1153	54	.	.	.
9935	1154	1	Attention	attention	NN
9935	1154	2	must	must	MD
9935	1154	3	be	be	VB
9935	1154	4	given	give	VBN
9935	1154	5	to	to	IN
9935	1154	6	the	the	DT
9935	1154	7	care	care	NN
9935	1154	8	of	of	IN
9935	1154	9	the	the	DT
9935	1154	10	refrigerator	refrigerator	NN
9935	1154	11	,	,	,
9935	1154	12	for	for	IN
9935	1154	13	only	only	RB
9935	1154	14	when	when	WRB
9935	1154	15	it	-PRON-	PRP
9935	1154	16	is	be	VBZ
9935	1154	17	clean	clean	JJ
9935	1154	18	and	and	CC
9935	1154	19	dry	dry	JJ
9935	1154	20	can	can	MD
9935	1154	21	the	the	DT
9935	1154	22	growth	growth	NN
9935	1154	23	of	of	IN
9935	1154	24	bacteria	bacteria	NNS
9935	1154	25	that	that	WDT
9935	1154	26	attack	attack	NN
9935	1154	27	foods	food	NNS
9935	1154	28	be	be	VB
9935	1154	29	prevented	prevent	VBN
9935	1154	30	.	.	.
9935	1155	1	KEEPING	keep	VBG
9935	1155	2	FOODS	FOODS	NNP
9935	1155	3	WITHOUT	without	IN
9935	1155	4	ICE	ice	NN
9935	1155	5	51	51	CD
9935	1155	6	.	.	.
9935	1156	1	While	while	IN
9935	1156	2	a	a	DT
9935	1156	3	refrigerator	refrigerator	NN
9935	1156	4	simplifies	simplify	VBZ
9935	1156	5	the	the	DT
9935	1156	6	preserving	preserving	NN
9935	1156	7	of	of	IN
9935	1156	8	cooked	cooked	JJ
9935	1156	9	foods	food	NNS
9935	1156	10	and	and	CC
9935	1156	11	those	those	DT
9935	1156	12	subject	subject	JJ
9935	1156	13	to	to	IN
9935	1156	14	quick	quick	JJ
9935	1156	15	decay	decay	NN
9935	1156	16	,	,	,
9935	1156	17	there	there	EX
9935	1156	18	are	be	VBP
9935	1156	19	many	many	JJ
9935	1156	20	communities	community	NNS
9935	1156	21	in	in	IN
9935	1156	22	which	which	WDT
9935	1156	23	it	-PRON-	PRP
9935	1156	24	is	be	VBZ
9935	1156	25	not	not	RB
9935	1156	26	possible	possible	JJ
9935	1156	27	to	to	TO
9935	1156	28	procure	procure	VB
9935	1156	29	ice	ice	NN
9935	1156	30	conveniently	conveniently	RB
9935	1156	31	,	,	,
9935	1156	32	thus	thus	RB
9935	1156	33	making	make	VBG
9935	1156	34	it	-PRON-	PRP
9935	1156	35	necessary	necessary	JJ
9935	1156	36	to	to	TO
9935	1156	37	adopt	adopt	VB
9935	1156	38	some	some	DT
9935	1156	39	other	other	JJ
9935	1156	40	means	mean	NNS
9935	1156	41	of	of	IN
9935	1156	42	keeping	keep	VBG
9935	1156	43	food	food	NN
9935	1156	44	.	.	.
9935	1157	1	Then	then	RB
9935	1157	2	,	,	,
9935	1157	3	too	too	RB
9935	1157	4	,	,	,
9935	1157	5	there	there	EX
9935	1157	6	are	be	VBP
9935	1157	7	generally	generally	RB
9935	1157	8	quantities	quantity	NNS
9935	1157	9	of	of	IN
9935	1157	10	foods	food	NNS
9935	1157	11	,	,	,
9935	1157	12	such	such	JJ
9935	1157	13	as	as	IN
9935	1157	14	winter	winter	NN
9935	1157	15	vegetables	vegetable	NNS
9935	1157	16	,	,	,
9935	1157	17	apples	apple	NNS
9935	1157	18	,	,	,
9935	1157	19	etc	etc	FW
9935	1157	20	.	.	FW
9935	1157	21	,	,	,
9935	1157	22	that	that	DT
9935	1157	23	can	can	MD
9935	1157	24	not	not	RB
9935	1157	25	be	be	VB
9935	1157	26	stored	store	VBN
9935	1157	27	in	in	IN
9935	1157	28	a	a	DT
9935	1157	29	refrigerator	refrigerator	NN
9935	1157	30	,	,	,
9935	1157	31	but	but	CC
9935	1157	32	must	must	MD
9935	1157	33	be	be	VB
9935	1157	34	taken	take	VBN
9935	1157	35	care	care	NN
9935	1157	36	of	of	IN
9935	1157	37	properly	properly	RB
9935	1157	38	.	.	.
9935	1158	1	In	in	IN
9935	1158	2	such	such	JJ
9935	1158	3	cases	case	NNS
9935	1158	4	,	,	,
9935	1158	5	the	the	DT
9935	1158	6	method	method	NN
9935	1158	7	of	of	IN
9935	1158	8	storing	store	VBG
9935	1158	9	depends	depend	VBZ
9935	1158	10	to	to	IN
9935	1158	11	a	a	DT
9935	1158	12	certain	certain	JJ
9935	1158	13	extent	extent	NN
9935	1158	14	on	on	IN
9935	1158	15	conditions	condition	NNS
9935	1158	16	.	.	.
9935	1159	1	On	on	IN
9935	1159	2	many	many	JJ
9935	1159	3	farms	farm	NNS
9935	1159	4	there	there	EX
9935	1159	5	are	be	VBP
9935	1159	6	spring	spring	NN
9935	1159	7	houses	house	NNS
9935	1159	8	in	in	IN
9935	1159	9	which	which	WDT
9935	1159	10	foods	food	NNS
9935	1159	11	may	may	MD
9935	1159	12	be	be	VB
9935	1159	13	stored	store	VBN
9935	1159	14	in	in	IN
9935	1159	15	order	order	NN
9935	1159	16	to	to	TO
9935	1159	17	keep	keep	VB
9935	1159	18	them	-PRON-	PRP
9935	1159	19	cool	cool	JJ
9935	1159	20	during	during	IN
9935	1159	21	very	very	RB
9935	1159	22	warm	warm	JJ
9935	1159	23	weather	weather	NN
9935	1159	24	;	;	:
9935	1159	25	but	but	CC
9935	1159	26	in	in	IN
9935	1159	27	the	the	DT
9935	1159	28	majority	majority	NN
9935	1159	29	of	of	IN
9935	1159	30	homes	home	NNS
9935	1159	31	,	,	,
9935	1159	32	the	the	DT
9935	1159	33	cellar	cellar	NN
9935	1159	34	,	,	,
9935	1159	35	on	on	IN
9935	1159	36	account	account	NN
9935	1159	37	of	of	IN
9935	1159	38	its	-PRON-	PRP$
9935	1159	39	being	be	VBG
9935	1159	40	cool	cool	JJ
9935	1159	41	,	,	,
9935	1159	42	is	be	VBZ
9935	1159	43	utilized	utilize	VBN
9935	1159	44	for	for	IN
9935	1159	45	the	the	DT
9935	1159	46	storage	storage	NN
9935	1159	47	of	of	IN
9935	1159	48	large	large	JJ
9935	1159	49	quantities	quantity	NNS
9935	1159	50	of	of	IN
9935	1159	51	food	food	NN
9935	1159	52	and	and	CC
9935	1159	53	even	even	RB
9935	1159	54	for	for	IN
9935	1159	55	keeping	keep	VBG
9935	1159	56	the	the	DT
9935	1159	57	more	more	RBR
9935	1159	58	perishable	perishable	JJ
9935	1159	59	foods	food	NNS
9935	1159	60	when	when	WRB
9935	1159	61	ice	ice	NN
9935	1159	62	can	can	MD
9935	1159	63	not	not	RB
9935	1159	64	be	be	VB
9935	1159	65	obtained	obtain	VBN
9935	1159	66	.	.	.
9935	1160	1	[	[	-LRB-
9935	1160	2	Illustration	illustration	NN
9935	1160	3	:	:	:
9935	1160	4	Fig	Fig	NNP
9935	1160	5	.	.	.
9935	1161	1	14	14	CD
9935	1161	2	]	]	-RRB-
9935	1161	3	52	52	CD
9935	1161	4	.	.	.
9935	1162	1	STORING	store	VBG
9935	1162	2	FOODS	FOODS	NNP
9935	1162	3	IN	in	NN
9935	1162	4	CELLARS.--In	CELLARS.--In	NNP
9935	1162	5	order	order	NN
9935	1162	6	that	that	IN
9935	1162	7	a	a	DT
9935	1162	8	cellar	cellar	NN
9935	1162	9	may	may	MD
9935	1162	10	furnish	furnish	VB
9935	1162	11	a	a	DT
9935	1162	12	safe	safe	JJ
9935	1162	13	place	place	NN
9935	1162	14	for	for	IN
9935	1162	15	keeping	keep	VBG
9935	1162	16	food	food	NN
9935	1162	17	,	,	,
9935	1162	18	it	-PRON-	PRP
9935	1162	19	must	must	MD
9935	1162	20	be	be	VB
9935	1162	21	well	well	RB
9935	1162	22	built	build	VBN
9935	1162	23	and	and	CC
9935	1162	24	properly	properly	RB
9935	1162	25	cared	care	VBN
9935	1162	26	for	for	IN
9935	1162	27	.	.	.
9935	1163	1	If	if	IN
9935	1163	2	it	-PRON-	PRP
9935	1163	3	is	be	VBZ
9935	1163	4	dug	dig	VBN
9935	1163	5	in	in	RP
9935	1163	6	wet	wet	JJ
9935	1163	7	ground	ground	NN
9935	1163	8	and	and	CC
9935	1163	9	is	be	VBZ
9935	1163	10	not	not	RB
9935	1163	11	well	well	RB
9935	1163	12	drained	drain	VBN
9935	1163	13	,	,	,
9935	1163	14	it	-PRON-	PRP
9935	1163	15	will	will	MD
9935	1163	16	become	become	VB
9935	1163	17	musty	musty	JJ
9935	1163	18	and	and	CC
9935	1163	19	damp	damp	JJ
9935	1163	20	,	,	,
9935	1163	21	and	and	CC
9935	1163	22	fruits	fruit	NNS
9935	1163	23	and	and	CC
9935	1163	24	vegetables	vegetable	NNS
9935	1163	25	stored	store	VBN
9935	1163	26	in	in	IN
9935	1163	27	it	-PRON-	PRP
9935	1163	28	will	will	MD
9935	1163	29	be	be	VB
9935	1163	30	attacked	attack	VBN
9935	1163	31	by	by	IN
9935	1163	32	mold	mold	NN
9935	1163	33	.	.	.
9935	1164	1	A	a	DT
9935	1164	2	small	small	JJ
9935	1164	3	part	part	NN
9935	1164	4	of	of	IN
9935	1164	5	the	the	DT
9935	1164	6	cellar	cellar	NN
9935	1164	7	should	should	MD
9935	1164	8	be	be	VB
9935	1164	9	without	without	IN
9935	1164	10	a	a	DT
9935	1164	11	floor	floor	NN
9935	1164	12	,	,	,
9935	1164	13	as	as	IN
9935	1164	14	many	many	JJ
9935	1164	15	winter	winter	NN
9935	1164	16	vegetables	vegetable	NNS
9935	1164	17	seem	seem	VBP
9935	1164	18	to	to	TO
9935	1164	19	keep	keep	VB
9935	1164	20	better	well	JJR
9935	1164	21	when	when	WRB
9935	1164	22	placed	place	VBN
9935	1164	23	on	on	IN
9935	1164	24	dry	dry	JJ
9935	1164	25	ground	ground	NN
9935	1164	26	,	,	,
9935	1164	27	but	but	CC
9935	1164	28	the	the	DT
9935	1164	29	remainder	remainder	NN
9935	1164	30	should	should	MD
9935	1164	31	have	have	VB
9935	1164	32	a	a	DT
9935	1164	33	flooring	flooring	NN
9935	1164	34	of	of	IN
9935	1164	35	either	either	DT
9935	1164	36	well	well	RB
9935	1164	37	-	-	HYPH
9935	1164	38	matched	match	VBN
9935	1164	39	boards	board	NNS
9935	1164	40	or	or	CC
9935	1164	41	cement	cement	NN
9935	1164	42	that	that	WDT
9935	1164	43	can	can	MD
9935	1164	44	be	be	VB
9935	1164	45	kept	keep	VBN
9935	1164	46	clean	clean	JJ
9935	1164	47	and	and	CC
9935	1164	48	dry	dry	JJ
9935	1164	49	.	.	.
9935	1165	1	Ventilation	ventilation	NN
9935	1165	2	must	must	MD
9935	1165	3	also	also	RB
9935	1165	4	be	be	VB
9935	1165	5	supplied	supply	VBN
9935	1165	6	;	;	:
9935	1165	7	otherwise	otherwise	RB
9935	1165	8	,	,	,
9935	1165	9	odors	odor	NNS
9935	1165	10	will	will	MD
9935	1165	11	be	be	VB
9935	1165	12	retained	retain	VBN
9935	1165	13	that	that	IN
9935	1165	14	will	will	MD
9935	1165	15	taint	taint	VB
9935	1165	16	the	the	DT
9935	1165	17	food	food	NN
9935	1165	18	kept	keep	VBN
9935	1165	19	in	in	IN
9935	1165	20	the	the	DT
9935	1165	21	cellar	cellar	NN
9935	1165	22	.	.	.
9935	1166	1	To	to	TO
9935	1166	2	allow	allow	VB
9935	1166	3	the	the	DT
9935	1166	4	passage	passage	NN
9935	1166	5	of	of	IN
9935	1166	6	air	air	NN
9935	1166	7	and	and	CC
9935	1166	8	light	light	NN
9935	1166	9	from	from	IN
9935	1166	10	the	the	DT
9935	1166	11	outside	outside	NN
9935	1166	12	and	and	CC
9935	1166	13	thus	thus	RB
9935	1166	14	secure	secure	JJ
9935	1166	15	proper	proper	JJ
9935	1166	16	ventilation	ventilation	NN
9935	1166	17	,	,	,
9935	1166	18	the	the	DT
9935	1166	19	cellar	cellar	NN
9935	1166	20	should	should	MD
9935	1166	21	be	be	VB
9935	1166	22	provided	provide	VBN
9935	1166	23	with	with	IN
9935	1166	24	windows	window	NNS
9935	1166	25	.	.	.
9935	1167	1	These	these	DT
9935	1167	2	will	will	MD
9935	1167	3	also	also	RB
9935	1167	4	assist	assist	VB
9935	1167	5	very	very	RB
9935	1167	6	much	much	RB
9935	1167	7	in	in	IN
9935	1167	8	the	the	DT
9935	1167	9	cleaning	cleaning	NN
9935	1167	10	and	and	CC
9935	1167	11	airing	airing	NN
9935	1167	12	of	of	IN
9935	1167	13	the	the	DT
9935	1167	14	cellar	cellar	NN
9935	1167	15	,	,	,
9935	1167	16	processes	process	VBZ
9935	1167	17	that	that	WDT
9935	1167	18	should	should	MD
9935	1167	19	never	never	RB
9935	1167	20	be	be	VB
9935	1167	21	overlooked	overlook	VBN
9935	1167	22	if	if	IN
9935	1167	23	good	good	JJ
9935	1167	24	results	result	NNS
9935	1167	25	are	be	VBP
9935	1167	26	desired	desire	VBN
9935	1167	27	.	.	.
9935	1168	1	In	in	IN
9935	1168	2	addition	addition	NN
9935	1168	3	to	to	IN
9935	1168	4	the	the	DT
9935	1168	5	cleaning	cleaning	NN
9935	1168	6	of	of	IN
9935	1168	7	the	the	DT
9935	1168	8	cellar	cellar	NN
9935	1168	9	,	,	,
9935	1168	10	constant	constant	JJ
9935	1168	11	attention	attention	NN
9935	1168	12	should	should	MD
9935	1168	13	be	be	VB
9935	1168	14	given	give	VBN
9935	1168	15	to	to	IN
9935	1168	16	the	the	DT
9935	1168	17	foods	food	NNS
9935	1168	18	kept	keep	VBD
9935	1168	19	there	there	RB
9935	1168	20	.	.	.
9935	1169	1	Foods	food	NNS
9935	1169	2	that	that	WDT
9935	1169	3	have	have	VBP
9935	1169	4	spoiled	spoil	VBN
9935	1169	5	or	or	CC
9935	1169	6	are	be	VBP
9935	1169	7	beginning	begin	VBG
9935	1169	8	to	to	TO
9935	1169	9	spoil	spoil	VB
9935	1169	10	should	should	MD
9935	1169	11	be	be	VB
9935	1169	12	disposed	dispose	VBN
9935	1169	13	of	of	IN
9935	1169	14	quickly	quickly	RB
9935	1169	15	,	,	,
9935	1169	16	for	for	IN
9935	1169	17	decayed	decay	VBN
9935	1169	18	food	food	NN
9935	1169	19	that	that	WDT
9935	1169	20	is	be	VBZ
9935	1169	21	not	not	RB
9935	1169	22	removed	remove	VBN
9935	1169	23	from	from	IN
9935	1169	24	the	the	DT
9935	1169	25	cellar	cellar	NN
9935	1169	26	will	will	MD
9935	1169	27	affect	affect	VB
9935	1169	28	the	the	DT
9935	1169	29	conditions	condition	NNS
9935	1169	30	for	for	IN
9935	1169	31	keeping	keep	VBG
9935	1169	32	other	other	JJ
9935	1169	33	foods	food	NNS
9935	1169	34	and	and	CC
9935	1169	35	may	may	MD
9935	1169	36	be	be	VB
9935	1169	37	injurious	injurious	JJ
9935	1169	38	to	to	IN
9935	1169	39	the	the	DT
9935	1169	40	health	health	NN
9935	1169	41	of	of	IN
9935	1169	42	the	the	DT
9935	1169	43	family	family	NN
9935	1169	44	.	.	.
9935	1170	1	[	[	-LRB-
9935	1170	2	Illustration	illustration	NN
9935	1170	3	:	:	:
9935	1170	4	Fig	Fig	NNP
9935	1170	5	.	.	.
9935	1171	1	15	15	CD
9935	1171	2	]	]	-RRB-
9935	1171	3	53	53	CD
9935	1171	4	.	.	.
9935	1172	1	All	all	DT
9935	1172	2	foods	food	NNS
9935	1172	3	likely	likely	JJ
9935	1172	4	to	to	TO
9935	1172	5	be	be	VB
9935	1172	6	contaminated	contaminate	VBN
9935	1172	7	by	by	IN
9935	1172	8	dust	dust	NN
9935	1172	9	and	and	CC
9935	1172	10	flies	fly	NNS
9935	1172	11	in	in	IN
9935	1172	12	the	the	DT
9935	1172	13	cellar	cellar	NN
9935	1172	14	must	must	MD
9935	1172	15	be	be	VB
9935	1172	16	carefully	carefully	RB
9935	1172	17	covered	cover	VBN
9935	1172	18	.	.	.
9935	1173	1	A	a	DT
9935	1173	2	screened	screened	JJ
9935	1173	3	frame	frame	NN
9935	1173	4	fastened	fasten	VBN
9935	1173	5	to	to	IN
9935	1173	6	the	the	DT
9935	1173	7	wall	wall	NN
9935	1173	8	with	with	IN
9935	1173	9	brackets	bracket	NNS
9935	1173	10	,	,	,
9935	1173	11	like	like	IN
9935	1173	12	the	the	DT
9935	1173	13	one	one	CD
9935	1173	14	shown	show	VBN
9935	1173	15	in	in	IN
9935	1173	16	Fig	Fig	NNP
9935	1173	17	.	.	.
9935	1174	1	14	14	CD
9935	1174	2	,	,	,
9935	1174	3	is	be	VBZ
9935	1174	4	excellent	excellent	JJ
9935	1174	5	for	for	IN
9935	1174	6	this	this	DT
9935	1174	7	purpose	purpose	NN
9935	1174	8	,	,	,
9935	1174	9	because	because	IN
9935	1174	10	it	-PRON-	PRP
9935	1174	11	prevents	prevent	VBZ
9935	1174	12	the	the	DT
9935	1174	13	attack	attack	NN
9935	1174	14	of	of	IN
9935	1174	15	vermin	vermin	NNP
9935	1174	16	and	and	CC
9935	1174	17	permits	permit	NNS
9935	1174	18	of	of	IN
9935	1174	19	ventilation	ventilation	NN
9935	1174	20	.	.	.
9935	1175	1	If	if	IN
9935	1175	2	canned	can	VBN
9935	1175	3	goods	good	NNS
9935	1175	4	are	be	VBP
9935	1175	5	to	to	TO
9935	1175	6	be	be	VB
9935	1175	7	stored	store	VBN
9935	1175	8	,	,	,
9935	1175	9	a	a	DT
9935	1175	10	cellar	cellar	NN
9935	1175	11	cupboard	cupboard	NN
9935	1175	12	like	like	IN
9935	1175	13	that	that	DT
9935	1175	14	shown	show	VBN
9935	1175	15	in	in	IN
9935	1175	16	Fig	Fig	NNP
9935	1175	17	.	.	.
9935	1176	1	15	15	CD
9935	1176	2	is	be	VBZ
9935	1176	3	a	a	DT
9935	1176	4	very	very	RB
9935	1176	5	good	good	JJ
9935	1176	6	place	place	NN
9935	1176	7	in	in	IN
9935	1176	8	which	which	WDT
9935	1176	9	to	to	TO
9935	1176	10	keep	keep	VB
9935	1176	11	them	-PRON-	PRP
9935	1176	12	.	.	.
9935	1177	1	Separate	separate	JJ
9935	1177	2	bins	bin	NNS
9935	1177	3	should	should	MD
9935	1177	4	,	,	,
9935	1177	5	if	if	IN
9935	1177	6	possible	possible	JJ
9935	1177	7	,	,	,
9935	1177	8	be	be	VB
9935	1177	9	provided	provide	VBN
9935	1177	10	for	for	IN
9935	1177	11	fruits	fruit	NNS
9935	1177	12	,	,	,
9935	1177	13	potatoes	potato	NNS
9935	1177	14	,	,	,
9935	1177	15	and	and	CC
9935	1177	16	other	other	JJ
9935	1177	17	winter	winter	NN
9935	1177	18	vegetables	vegetable	NNS
9935	1177	19	,	,	,
9935	1177	20	and	and	CC
9935	1177	21	,	,	,
9935	1177	22	as	as	IN
9935	1177	23	shown	show	VBN
9935	1177	24	in	in	IN
9935	1177	25	Fig	Fig	NNP
9935	1177	26	.	.	.
9935	1178	1	16	16	CD
9935	1178	2	,	,	,
9935	1178	3	such	such	JJ
9935	1178	4	bins	bin	NNS
9935	1178	5	should	should	MD
9935	1178	6	be	be	VB
9935	1178	7	so	so	RB
9935	1178	8	built	build	VBN
9935	1178	9	as	as	IN
9935	1178	10	to	to	TO
9935	1178	11	allow	allow	VB
9935	1178	12	air	air	NN
9935	1178	13	to	to	TO
9935	1178	14	pass	pass	VB
9935	1178	15	through	through	IN
9935	1178	16	them	-PRON-	PRP
9935	1178	17	.	.	.
9935	1179	1	[	[	-LRB-
9935	1179	2	Illustration	illustration	NN
9935	1179	3	:	:	:
9935	1179	4	Fig	Fig	NNP
9935	1179	5	.	.	.
9935	1180	1	16	16	CD
9935	1180	2	]	]	-RRB-
9935	1180	3	54	54	CD
9935	1180	4	.	.	.
9935	1181	1	WINDOW	WINDOW	NNP
9935	1181	2	BOXES.--The	boxes.--the	FW
9935	1181	3	woman	woman	NN
9935	1181	4	who	who	WP
9935	1181	5	lives	live	VBZ
9935	1181	6	in	in	IN
9935	1181	7	an	an	DT
9935	1181	8	apartment	apartment	NN
9935	1181	9	where	where	WRB
9935	1181	10	there	there	EX
9935	1181	11	is	be	VBZ
9935	1181	12	no	no	DT
9935	1181	13	cellar	cellar	NN
9935	1181	14	and	and	CC
9935	1181	15	who	who	WP
9935	1181	16	does	do	VBZ
9935	1181	17	not	not	RB
9935	1181	18	wish	wish	VB
9935	1181	19	to	to	TO
9935	1181	20	keep	keep	VB
9935	1181	21	ice	ice	NN
9935	1181	22	in	in	IN
9935	1181	23	the	the	DT
9935	1181	24	refrigerator	refrigerator	NN
9935	1181	25	through	through	IN
9935	1181	26	the	the	DT
9935	1181	27	winter	winter	NN
9935	1181	28	will	will	MD
9935	1181	29	find	find	VB
9935	1181	30	a	a	DT
9935	1181	31	window	window	NN
9935	1181	32	box	box	NN
9935	1181	33	a	a	DT
9935	1181	34	very	very	RB
9935	1181	35	good	good	JJ
9935	1181	36	device	device	NN
9935	1181	37	in	in	IN
9935	1181	38	which	which	WDT
9935	1181	39	to	to	TO
9935	1181	40	keep	keep	VB
9935	1181	41	food	food	NN
9935	1181	42	.	.	.
9935	1182	1	Such	such	PDT
9935	1182	2	a	a	DT
9935	1182	3	box	box	NN
9935	1182	4	is	be	VBZ
9935	1182	5	also	also	RB
9935	1182	6	a	a	DT
9935	1182	7	convenience	convenience	NN
9935	1182	8	for	for	IN
9935	1182	9	the	the	DT
9935	1182	10	woman	woman	NN
9935	1182	11	who	who	WP
9935	1182	12	has	have	VBZ
9935	1182	13	a	a	DT
9935	1182	14	cellar	cellar	NN
9935	1182	15	,	,	,
9935	1182	16	but	but	CC
9935	1182	17	wishes	wish	VBZ
9935	1182	18	to	to	TO
9935	1182	19	save	save	VB
9935	1182	20	steps	step	NNS
9935	1182	21	.	.	.
9935	1183	1	A	a	DT
9935	1183	2	box	box	NN
9935	1183	3	of	of	IN
9935	1183	4	this	this	DT
9935	1183	5	kind	kind	NN
9935	1183	6	is	be	VBZ
9935	1183	7	built	build	VBN
9935	1183	8	to	to	TO
9935	1183	9	fit	fit	VB
9935	1183	10	a	a	DT
9935	1183	11	kitchen	kitchen	NN
9935	1183	12	or	or	CC
9935	1183	13	a	a	DT
9935	1183	14	pantry	pantry	NN
9935	1183	15	window	window	NN
9935	1183	16	,	,	,
9935	1183	17	and	and	CC
9935	1183	18	is	be	VBZ
9935	1183	19	placed	place	VBN
9935	1183	20	outside	outside	IN
9935	1183	21	of	of	IN
9935	1183	22	the	the	DT
9935	1183	23	window	window	NN
9935	1183	24	,	,	,
9935	1183	25	so	so	IN
9935	1183	26	that	that	IN
9935	1183	27	the	the	DT
9935	1183	28	opening	opening	NN
9935	1183	29	comes	come	VBZ
9935	1183	30	toward	toward	IN
9935	1183	31	the	the	DT
9935	1183	32	room	room	NN
9935	1183	33	.	.	.
9935	1184	1	Such	such	PDT
9935	1184	2	an	an	DT
9935	1184	3	arrangement	arrangement	NN
9935	1184	4	,	,	,
9935	1184	5	which	which	WDT
9935	1184	6	is	be	VBZ
9935	1184	7	illustrated	illustrate	VBN
9935	1184	8	in	in	IN
9935	1184	9	Fig	Fig	NNP
9935	1184	10	.	.	.
9935	1185	1	17	17	CD
9935	1185	2	,	,	,
9935	1185	3	will	will	MD
9935	1185	4	make	make	VB
9935	1185	5	the	the	DT
9935	1185	6	contents	content	NNS
9935	1185	7	of	of	IN
9935	1185	8	the	the	DT
9935	1185	9	box	box	NN
9935	1185	10	easily	easily	RB
9935	1185	11	accessible	accessible	JJ
9935	1185	12	when	when	WRB
9935	1185	13	the	the	DT
9935	1185	14	window	window	NN
9935	1185	15	is	be	VBZ
9935	1185	16	raised	raise	VBN
9935	1185	17	.	.	.
9935	1186	1	A	a	DT
9935	1186	2	box	box	NN
9935	1186	3	for	for	IN
9935	1186	4	this	this	DT
9935	1186	5	purpose	purpose	NN
9935	1186	6	may	may	MD
9935	1186	7	be	be	VB
9935	1186	8	made	make	VBN
9935	1186	9	of	of	IN
9935	1186	10	wood	wood	NN
9935	1186	11	or	or	CC
9935	1186	12	galvanized	galvanized	JJ
9935	1186	13	iron	iron	NN
9935	1186	14	,	,	,
9935	1186	15	and	and	CC
9935	1186	16	it	-PRON-	PRP
9935	1186	17	is	be	VBZ
9935	1186	18	usually	usually	RB
9935	1186	19	supported	support	VBN
9935	1186	20	by	by	IN
9935	1186	21	suitable	suitable	JJ
9935	1186	22	brackets	bracket	NNS
9935	1186	23	.	.	.
9935	1187	1	Its	-PRON-	PRP$
9935	1187	2	capacity	capacity	NN
9935	1187	3	may	may	MD
9935	1187	4	be	be	VB
9935	1187	5	increased	increase	VBN
9935	1187	6	by	by	IN
9935	1187	7	building	build	VBG
9935	1187	8	a	a	DT
9935	1187	9	shelf	shelf	NN
9935	1187	10	in	in	IN
9935	1187	11	it	-PRON-	PRP
9935	1187	12	half	half	JJ
9935	1187	13	way	way	NN
9935	1187	14	to	to	IN
9935	1187	15	the	the	DT
9935	1187	16	top	top	NN
9935	1187	17	,	,	,
9935	1187	18	and	and	CC
9935	1187	19	provided	provide	VBN
9935	1187	20	it	-PRON-	PRP
9935	1187	21	is	be	VBZ
9935	1187	22	made	make	VBN
9935	1187	23	of	of	IN
9935	1187	24	wood	wood	NN
9935	1187	25	,	,	,
9935	1187	26	it	-PRON-	PRP
9935	1187	27	can	can	MD
9935	1187	28	be	be	VB
9935	1187	29	more	more	RBR
9935	1187	30	easily	easily	RB
9935	1187	31	cleaned	clean	VBN
9935	1187	32	if	if	IN
9935	1187	33	it	-PRON-	PRP
9935	1187	34	is	be	VBZ
9935	1187	35	lined	line	VBN
9935	1187	36	with	with	IN
9935	1187	37	table	table	NN
9935	1187	38	oilcloth	oilcloth	JJ
9935	1187	39	.	.	.
9935	1188	1	[	[	-LRB-
9935	1188	2	Illustration	illustration	NN
9935	1188	3	:	:	:
9935	1188	4	Fig	Fig	NNP
9935	1188	5	.	.	.
9935	1189	1	17	17	LS
9935	1189	2	]	]	-RRB-
9935	1189	3	STORING	store	VBG
9935	1189	4	OF	of	IN
9935	1189	5	NON	NON	NNP
9935	1189	6	-	-	HYPH
9935	1189	7	PERISHABLE	PERISHABLE	NNP
9935	1189	8	FOODS	FOODS	NNP
9935	1189	9	55	55	CD
9935	1189	10	.	.	.
9935	1190	1	It	-PRON-	PRP
9935	1190	2	may	may	MD
9935	1190	3	seem	seem	VB
9935	1190	4	unnecessary	unnecessary	JJ
9935	1190	5	to	to	TO
9935	1190	6	give	give	VB
9935	1190	7	much	much	JJ
9935	1190	8	attention	attention	NN
9935	1190	9	to	to	IN
9935	1190	10	the	the	DT
9935	1190	11	storing	storing	NN
9935	1190	12	of	of	IN
9935	1190	13	foods	food	NNS
9935	1190	14	that	that	WDT
9935	1190	15	do	do	VBP
9935	1190	16	not	not	RB
9935	1190	17	spoil	spoil	VB
9935	1190	18	easily	easily	RB
9935	1190	19	,	,	,
9935	1190	20	but	but	CC
9935	1190	21	there	there	EX
9935	1190	22	are	be	VBP
9935	1190	23	good	good	JJ
9935	1190	24	reasons	reason	NNS
9935	1190	25	why	why	WRB
9935	1190	26	such	such	JJ
9935	1190	27	foods	food	NNS
9935	1190	28	require	require	VBP
9935	1190	29	careful	careful	JJ
9935	1190	30	storage	storage	NN
9935	1190	31	.	.	.
9935	1191	1	They	-PRON-	PRP
9935	1191	2	should	should	MD
9935	1191	3	be	be	VB
9935	1191	4	properly	properly	RB
9935	1191	5	cared	care	VBN
9935	1191	6	for	for	IN
9935	1191	7	to	to	TO
9935	1191	8	prevent	prevent	VB
9935	1191	9	the	the	DT
9935	1191	10	loss	loss	NN
9935	1191	11	of	of	IN
9935	1191	12	flavor	flavor	NN
9935	1191	13	by	by	IN
9935	1191	14	exposure	exposure	NN
9935	1191	15	to	to	IN
9935	1191	16	the	the	DT
9935	1191	17	air	air	NN
9935	1191	18	,	,	,
9935	1191	19	to	to	TO
9935	1191	20	prevent	prevent	VB
9935	1191	21	the	the	DT
9935	1191	22	absorption	absorption	NN
9935	1191	23	of	of	IN
9935	1191	24	moisture	moisture	NN
9935	1191	25	,	,	,
9935	1191	26	which	which	WDT
9935	1191	27	produces	produce	VBZ
9935	1191	28	a	a	DT
9935	1191	29	favorable	favorable	JJ
9935	1191	30	opportunity	opportunity	NN
9935	1191	31	for	for	IN
9935	1191	32	the	the	DT
9935	1191	33	growth	growth	NN
9935	1191	34	of	of	IN
9935	1191	35	molds	mold	NNS
9935	1191	36	,	,	,
9935	1191	37	and	and	CC
9935	1191	38	to	to	TO
9935	1191	39	prevent	prevent	VB
9935	1191	40	the	the	DT
9935	1191	41	attacks	attack	NNS
9935	1191	42	of	of	IN
9935	1191	43	insects	insect	NNS
9935	1191	44	and	and	CC
9935	1191	45	vermin	vermin	NNP
9935	1191	46	.	.	.
9935	1192	1	The	the	DT
9935	1192	2	best	good	JJS
9935	1192	3	way	way	NN
9935	1192	4	in	in	IN
9935	1192	5	which	which	WDT
9935	1192	6	to	to	TO
9935	1192	7	care	care	VB
9935	1192	8	for	for	IN
9935	1192	9	such	such	JJ
9935	1192	10	foods	food	NNS
9935	1192	11	is	be	VBZ
9935	1192	12	to	to	TO
9935	1192	13	store	store	VB
9935	1192	14	them	-PRON-	PRP
9935	1192	15	in	in	IN
9935	1192	16	tightly	tightly	RB
9935	1192	17	closed	close	VBN
9935	1192	18	vessels	vessel	NNS
9935	1192	19	.	.	.
9935	1193	1	Earthenware	earthenware	VB
9935	1193	2	and	and	CC
9935	1193	3	glass	glass	NN
9935	1193	4	jars	jar	NNS
9935	1193	5	,	,	,
9935	1193	6	lard	lard	NN
9935	1193	7	pails	pail	NNS
9935	1193	8	,	,	,
9935	1193	9	coffee	coffee	NN
9935	1193	10	and	and	CC
9935	1193	11	cocoa	cocoa	NN
9935	1193	12	cans	can	NNS
9935	1193	13	,	,	,
9935	1193	14	all	all	DT
9935	1193	15	carefully	carefully	RB
9935	1193	16	cleaned	clean	VBN
9935	1193	17	and	and	CC
9935	1193	18	having	have	VBG
9935	1193	19	lids	lid	NNS
9935	1193	20	to	to	TO
9935	1193	21	fit	fit	VB
9935	1193	22	,	,	,
9935	1193	23	prove	prove	VB
9935	1193	24	to	to	TO
9935	1193	25	be	be	VB
9935	1193	26	very	very	RB
9935	1193	27	satisfactory	satisfactory	JJ
9935	1193	28	receptacles	receptacle	NNS
9935	1193	29	for	for	IN
9935	1193	30	such	such	JJ
9935	1193	31	purposes	purpose	NNS
9935	1193	32	.	.	.
9935	1194	1	56	56	CD
9935	1194	2	.	.	.
9935	1195	1	Unless	unless	IN
9935	1195	2	coffee	coffee	NN
9935	1195	3	,	,	,
9935	1195	4	tea	tea	NN
9935	1195	5	,	,	,
9935	1195	6	cocoa	cocoa	NN
9935	1195	7	,	,	,
9935	1195	8	spices	spice	NNS
9935	1195	9	,	,	,
9935	1195	10	and	and	CC
9935	1195	11	prepared	prepare	VBN
9935	1195	12	cereals	cereal	NNS
9935	1195	13	are	be	VBP
9935	1195	14	bought	buy	VBN
9935	1195	15	in	in	IN
9935	1195	16	cans	can	NNS
9935	1195	17	or	or	CC
9935	1195	18	moisture	moisture	NN
9935	1195	19	-	-	HYPH
9935	1195	20	proof	proof	JJ
9935	1195	21	containers	container	NNS
9935	1195	22	,	,	,
9935	1195	23	they	-PRON-	PRP
9935	1195	24	should	should	MD
9935	1195	25	be	be	VB
9935	1195	26	emptied	empty	VBN
9935	1195	27	from	from	IN
9935	1195	28	the	the	DT
9935	1195	29	original	original	JJ
9935	1195	30	packages	package	NNS
9935	1195	31	and	and	CC
9935	1195	32	placed	place	VBN
9935	1195	33	in	in	IN
9935	1195	34	jars	jar	NNS
9935	1195	35	that	that	WDT
9935	1195	36	can	can	MD
9935	1195	37	be	be	VB
9935	1195	38	tightly	tightly	RB
9935	1195	39	closed	close	VBN
9935	1195	40	,	,	,
9935	1195	41	so	so	IN
9935	1195	42	that	that	IN
9935	1195	43	they	-PRON-	PRP
9935	1195	44	will	will	MD
9935	1195	45	not	not	RB
9935	1195	46	deteriorate	deteriorate	VB
9935	1195	47	by	by	IN
9935	1195	48	being	be	VBG
9935	1195	49	exposed	expose	VBN
9935	1195	50	to	to	IN
9935	1195	51	the	the	DT
9935	1195	52	air	air	NN
9935	1195	53	or	or	CC
9935	1195	54	moisture	moisture	NN
9935	1195	55	.	.	.
9935	1196	1	For	for	IN
9935	1196	2	convenience	convenience	NN
9935	1196	3	and	and	CC
9935	1196	4	economy	economy	NN
9935	1196	5	,	,	,
9935	1196	6	these	these	DT
9935	1196	7	jars	jar	NNS
9935	1196	8	or	or	CC
9935	1196	9	cans	can	NNS
9935	1196	10	should	should	MD
9935	1196	11	be	be	VB
9935	1196	12	labeled	label	VBN
9935	1196	13	.	.	.
9935	1197	1	Sugar	sugar	NN
9935	1197	2	and	and	CC
9935	1197	3	salt	salt	NN
9935	1197	4	absorb	absorb	NN
9935	1197	5	moisture	moisture	NN
9935	1197	6	and	and	CC
9935	1197	7	form	form	NN
9935	1197	8	lumps	lump	NNS
9935	1197	9	when	when	WRB
9935	1197	10	exposed	expose	VBN
9935	1197	11	to	to	IN
9935	1197	12	the	the	DT
9935	1197	13	air	air	NN
9935	1197	14	,	,	,
9935	1197	15	and	and	CC
9935	1197	16	they	-PRON-	PRP
9935	1197	17	,	,	,
9935	1197	18	too	too	RB
9935	1197	19	,	,	,
9935	1197	20	should	should	MD
9935	1197	21	be	be	VB
9935	1197	22	properly	properly	RB
9935	1197	23	kept	keep	VBN
9935	1197	24	.	.	.
9935	1198	1	A	a	DT
9935	1198	2	tin	tin	JJ
9935	1198	3	receptacle	receptacle	NN
9935	1198	4	is	be	VBZ
9935	1198	5	the	the	DT
9935	1198	6	best	good	JJS
9935	1198	7	kind	kind	NN
9935	1198	8	for	for	IN
9935	1198	9	sugar	sugar	NN
9935	1198	10	,	,	,
9935	1198	11	but	but	CC
9935	1198	12	for	for	IN
9935	1198	13	salt	salt	NN
9935	1198	14	an	an	DT
9935	1198	15	earthenware	earthenware	NN
9935	1198	16	or	or	CC
9935	1198	17	glass	glass	NN
9935	1198	18	vessel	vessel	NN
9935	1198	19	should	should	MD
9935	1198	20	be	be	VB
9935	1198	21	used	use	VBN
9935	1198	22	.	.	.
9935	1199	1	It	-PRON-	PRP
9935	1199	2	is	be	VBZ
9935	1199	3	not	not	RB
9935	1199	4	advisable	advisable	JJ
9935	1199	5	to	to	TO
9935	1199	6	put	put	VB
9935	1199	7	these	these	DT
9935	1199	8	foods	food	NNS
9935	1199	9	or	or	CC
9935	1199	10	any	any	DT
9935	1199	11	others	other	NNS
9935	1199	12	into	into	IN
9935	1199	13	cupboards	cupboard	NNS
9935	1199	14	in	in	IN
9935	1199	15	paper	paper	NN
9935	1199	16	bags	bag	NNS
9935	1199	17	,	,	,
9935	1199	18	because	because	IN
9935	1199	19	foods	food	NNS
9935	1199	20	kept	keep	VBD
9935	1199	21	in	in	IN
9935	1199	22	this	this	DT
9935	1199	23	way	way	NN
9935	1199	24	make	make	VBP
9935	1199	25	disorderly	disorderly	JJ
9935	1199	26	looking	looking	JJ
9935	1199	27	shelves	shelf	NNS
9935	1199	28	and	and	CC
9935	1199	29	are	be	VBP
9935	1199	30	easily	easily	RB
9935	1199	31	accessible	accessible	JJ
9935	1199	32	to	to	TO
9935	1199	33	vermin	vermin	NNP
9935	1199	34	,	,	,
9935	1199	35	which	which	WDT
9935	1199	36	are	be	VBP
9935	1199	37	always	always	RB
9935	1199	38	attracted	attract	VBN
9935	1199	39	to	to	IN
9935	1199	40	food	food	NN
9935	1199	41	whenever	whenever	WRB
9935	1199	42	it	-PRON-	PRP
9935	1199	43	is	be	VBZ
9935	1199	44	not	not	RB
9935	1199	45	well	well	RB
9935	1199	46	protected	protect	VBN
9935	1199	47	.	.	.
9935	1200	1	Canned	can	VBN
9935	1200	2	goods	good	NNS
9935	1200	3	bought	buy	VBN
9935	1200	4	in	in	IN
9935	1200	5	tin	tin	NN
9935	1200	6	cans	can	NNS
9935	1200	7	do	do	VBP
9935	1200	8	not	not	RB
9935	1200	9	need	need	VB
9935	1200	10	very	very	RB
9935	1200	11	careful	careful	JJ
9935	1200	12	storage	storage	NN
9935	1200	13	.	.	.
9935	1201	1	It	-PRON-	PRP
9935	1201	2	is	be	VBZ
9935	1201	3	sufficient	sufficient	JJ
9935	1201	4	to	to	TO
9935	1201	5	keep	keep	VB
9935	1201	6	them	-PRON-	PRP
9935	1201	7	in	in	IN
9935	1201	8	a	a	DT
9935	1201	9	place	place	NN
9935	1201	10	dry	dry	JJ
9935	1201	11	enough	enough	RB
9935	1201	12	to	to	TO
9935	1201	13	prevent	prevent	VB
9935	1201	14	the	the	DT
9935	1201	15	cans	can	NNS
9935	1201	16	from	from	IN
9935	1201	17	rusting	rust	VBG
9935	1201	18	.	.	.
9935	1202	1	Foods	food	NNS
9935	1202	2	canned	can	VBN
9935	1202	3	in	in	IN
9935	1202	4	glass	glass	NN
9935	1202	5	,	,	,
9935	1202	6	however	however	RB
9935	1202	7	,	,	,
9935	1202	8	should	should	MD
9935	1202	9	be	be	VB
9935	1202	10	kept	keep	VBN
9935	1202	11	where	where	WRB
9935	1202	12	they	-PRON-	PRP
9935	1202	13	are	be	VBP
9935	1202	14	not	not	RB
9935	1202	15	exposed	expose	VBN
9935	1202	16	to	to	IN
9935	1202	17	the	the	DT
9935	1202	18	light	light	NN
9935	1202	19	,	,	,
9935	1202	20	as	as	IN
9935	1202	21	they	-PRON-	PRP
9935	1202	22	will	will	MD
9935	1202	23	become	become	VB
9935	1202	24	more	more	RBR
9935	1202	25	or	or	CC
9935	1202	26	less	less	RBR
9935	1202	27	discolored	discolor	VBN
9935	1202	28	unless	unless	IN
9935	1202	29	they	-PRON-	PRP
9935	1202	30	are	be	VBP
9935	1202	31	stored	store	VBN
9935	1202	32	in	in	IN
9935	1202	33	dark	dark	JJ
9935	1202	34	places	place	NNS
9935	1202	35	.	.	.
9935	1203	1	Flour	flour	NN
9935	1203	2	,	,	,
9935	1203	3	meals	meal	NNS
9935	1203	4	,	,	,
9935	1203	5	and	and	CC
9935	1203	6	cereals	cereal	NNS
9935	1203	7	stored	store	VBN
9935	1203	8	in	in	IN
9935	1203	9	quantities	quantity	NNS
9935	1203	10	develop	develop	VBP
9935	1203	11	mold	mold	NN
9935	1203	12	unless	unless	IN
9935	1203	13	they	-PRON-	PRP
9935	1203	14	are	be	VBP
9935	1203	15	kept	keep	VBN
9935	1203	16	very	very	RB
9935	1203	17	dry	dry	JJ
9935	1203	18	.	.	.
9935	1204	1	For	for	IN
9935	1204	2	the	the	DT
9935	1204	3	storing	storing	NN
9935	1204	4	of	of	IN
9935	1204	5	these	these	DT
9935	1204	6	foods	food	NNS
9935	1204	7	,	,	,
9935	1204	8	therefore	therefore	RB
9935	1204	9	,	,	,
9935	1204	10	wooden	wooden	JJ
9935	1204	11	bins	bin	NNS
9935	1204	12	or	or	CC
9935	1204	13	metal	metal	NN
9935	1204	14	-	-	HYPH
9935	1204	15	lined	line	VBN
9935	1204	16	boxes	box	NNS
9935	1204	17	kept	keep	VBN
9935	1204	18	in	in	IN
9935	1204	19	a	a	DT
9935	1204	20	dry	dry	JJ
9935	1204	21	place	place	NN
9935	1204	22	are	be	VBP
9935	1204	23	the	the	DT
9935	1204	24	most	most	RBS
9935	1204	25	satisfactory	satisfactory	JJ
9935	1204	26	.	.	.
9935	1205	1	STORING	storing	NN
9935	1205	2	OF	of	IN
9935	1205	3	SEMIPERISHABLE	SEMIPERISHABLE	NNP
9935	1205	4	FOODS	FOODS	NNP
9935	1205	5	57	57	CD
9935	1205	6	.	.	.
9935	1206	1	Practically	practically	RB
9935	1206	2	all	all	DT
9935	1206	3	vegetables	vegetable	NNS
9935	1206	4	and	and	CC
9935	1206	5	fruits	fruit	NNS
9935	1206	6	with	with	IN
9935	1206	7	skins	skin	NNS
9935	1206	8	may	may	MD
9935	1206	9	be	be	VB
9935	1206	10	regarded	regard	VBN
9935	1206	11	as	as	IN
9935	1206	12	semiperishable	semiperishable	JJ
9935	1206	13	foods	food	NNS
9935	1206	14	,	,	,
9935	1206	15	and	and	CC
9935	1206	16	while	while	IN
9935	1206	17	they	-PRON-	PRP
9935	1206	18	do	do	VBP
9935	1206	19	not	not	RB
9935	1206	20	spoil	spoil	VB
9935	1206	21	so	so	RB
9935	1206	22	easily	easily	RB
9935	1206	23	as	as	IN
9935	1206	24	some	some	DT
9935	1206	25	foods	food	NNS
9935	1206	26	,	,	,
9935	1206	27	they	-PRON-	PRP
9935	1206	28	require	require	VBP
9935	1206	29	a	a	DT
9935	1206	30	certain	certain	JJ
9935	1206	31	amount	amount	NN
9935	1206	32	of	of	IN
9935	1206	33	care	care	NN
9935	1206	34	.	.	.
9935	1207	1	Potatoes	potato	NNS
9935	1207	2	are	be	VBP
9935	1207	3	easily	easily	RB
9935	1207	4	kept	keep	VBN
9935	1207	5	from	from	IN
9935	1207	6	spoiling	spoil	VBG
9935	1207	7	if	if	IN
9935	1207	8	they	-PRON-	PRP
9935	1207	9	are	be	VBP
9935	1207	10	placed	place	VBN
9935	1207	11	in	in	IN
9935	1207	12	a	a	DT
9935	1207	13	cool	cool	JJ
9935	1207	14	,	,	,
9935	1207	15	dry	dry	JJ
9935	1207	16	,	,	,
9935	1207	17	dark	dark	JJ
9935	1207	18	place	place	NN
9935	1207	19	,	,	,
9935	1207	20	such	such	JJ
9935	1207	21	as	as	IN
9935	1207	22	a	a	DT
9935	1207	23	cellar	cellar	NN
9935	1207	24	,	,	,
9935	1207	25	a	a	DT
9935	1207	26	bin	bin	NN
9935	1207	27	like	like	IN
9935	1207	28	that	that	DT
9935	1207	29	shown	show	VBN
9935	1207	30	in	in	IN
9935	1207	31	Fig	Fig	NNP
9935	1207	32	.	.	.
9935	1208	1	16	16	CD
9935	1208	2	furnishing	furnish	VBG
9935	1208	3	a	a	DT
9935	1208	4	very	very	RB
9935	1208	5	good	good	JJ
9935	1208	6	means	mean	NNS
9935	1208	7	for	for	IN
9935	1208	8	such	such	JJ
9935	1208	9	storage	storage	NN
9935	1208	10	.	.	.
9935	1209	1	It	-PRON-	PRP
9935	1209	2	is	be	VBZ
9935	1209	3	,	,	,
9935	1209	4	of	of	IN
9935	1209	5	course	course	NN
9935	1209	6	,	,	,
9935	1209	7	economical	economical	JJ
9935	1209	8	to	to	TO
9935	1209	9	buy	buy	VB
9935	1209	10	potatoes	potato	NNS
9935	1209	11	in	in	IN
9935	1209	12	large	large	JJ
9935	1209	13	quantities	quantity	NNS
9935	1209	14	,	,	,
9935	1209	15	but	but	CC
9935	1209	16	if	if	IN
9935	1209	17	they	-PRON-	PRP
9935	1209	18	must	must	MD
9935	1209	19	be	be	VB
9935	1209	20	kept	keep	VBN
9935	1209	21	under	under	IN
9935	1209	22	conditions	condition	NNS
9935	1209	23	that	that	WDT
9935	1209	24	will	will	MD
9935	1209	25	permit	permit	VB
9935	1209	26	them	-PRON-	PRP
9935	1209	27	to	to	TO
9935	1209	28	sprout	sprout	VB
9935	1209	29	,	,	,
9935	1209	30	shrivel	shrivel	NN
9935	1209	31	,	,	,
9935	1209	32	rot	rot	VB
9935	1209	33	,	,	,
9935	1209	34	or	or	CC
9935	1209	35	freeze	freeze	VB
9935	1209	36	,	,	,
9935	1209	37	it	-PRON-	PRP
9935	1209	38	is	be	VBZ
9935	1209	39	better	well	JJR
9935	1209	40	to	to	TO
9935	1209	41	buy	buy	VB
9935	1209	42	only	only	RB
9935	1209	43	a	a	DT
9935	1209	44	small	small	JJ
9935	1209	45	quantity	quantity	NN
9935	1209	46	at	at	IN
9935	1209	47	a	a	DT
9935	1209	48	time	time	NN
9935	1209	49	.	.	.
9935	1210	1	Sweet	sweet	JJ
9935	1210	2	potatoes	potato	NNS
9935	1210	3	may	may	MD
9935	1210	4	be	be	VB
9935	1210	5	bought	buy	VBN
9935	1210	6	in	in	IN
9935	1210	7	considerable	considerable	JJ
9935	1210	8	quantity	quantity	NN
9935	1210	9	and	and	CC
9935	1210	10	kept	keep	VBD
9935	1210	11	for	for	IN
9935	1210	12	some	some	DT
9935	1210	13	time	time	NN
9935	1210	14	if	if	IN
9935	1210	15	they	-PRON-	PRP
9935	1210	16	are	be	VBP
9935	1210	17	wrapped	wrap	VBN
9935	1210	18	separately	separately	RB
9935	1210	19	in	in	IN
9935	1210	20	pieces	piece	NNS
9935	1210	21	of	of	IN
9935	1210	22	paper	paper	NN
9935	1210	23	and	and	CC
9935	1210	24	packed	pack	VBD
9935	1210	25	so	so	IN
9935	1210	26	that	that	IN
9935	1210	27	they	-PRON-	PRP
9935	1210	28	do	do	VBP
9935	1210	29	not	not	RB
9935	1210	30	touch	touch	VB
9935	1210	31	one	one	NN
9935	1210	32	another	another	DT
9935	1210	33	.	.	.
9935	1211	1	Carrots	carrot	NNS
9935	1211	2	,	,	,
9935	1211	3	turnips	turnip	NNS
9935	1211	4	,	,	,
9935	1211	5	beets	beet	NNS
9935	1211	6	,	,	,
9935	1211	7	and	and	CC
9935	1211	8	parsnips	parsnip	NNS
9935	1211	9	can	can	MD
9935	1211	10	be	be	VB
9935	1211	11	kept	keep	VBN
9935	1211	12	through	through	IN
9935	1211	13	the	the	DT
9935	1211	14	winter	winter	NN
9935	1211	15	in	in	IN
9935	1211	16	very	very	RB
9935	1211	17	much	much	RB
9935	1211	18	the	the	DT
9935	1211	19	same	same	JJ
9935	1211	20	manner	manner	NN
9935	1211	21	as	as	IN
9935	1211	22	potatoes	potato	NNS
9935	1211	23	.	.	.
9935	1212	1	They	-PRON-	PRP
9935	1212	2	deteriorate	deteriorate	VBP
9935	1212	3	less	less	RBR
9935	1212	4	,	,	,
9935	1212	5	however	however	RB
9935	1212	6	,	,	,
9935	1212	7	if	if	IN
9935	1212	8	they	-PRON-	PRP
9935	1212	9	are	be	VBP
9935	1212	10	covered	cover	VBN
9935	1212	11	with	with	IN
9935	1212	12	earth	earth	NN
9935	1212	13	or	or	CC
9935	1212	14	sand	sand	NN
9935	1212	15	.	.	.
9935	1213	1	Sometimes	sometimes	RB
9935	1213	2	,	,	,
9935	1213	3	especially	especially	RB
9935	1213	4	in	in	IN
9935	1213	5	country	country	NN
9935	1213	6	districts	district	NNS
9935	1213	7	,	,	,
9935	1213	8	such	such	JJ
9935	1213	9	winter	winter	NN
9935	1213	10	vegetables	vegetable	NNS
9935	1213	11	are	be	VBP
9935	1213	12	buried	bury	VBN
9935	1213	13	in	in	IN
9935	1213	14	the	the	DT
9935	1213	15	ground	ground	NN
9935	1213	16	out	out	IN
9935	1213	17	of	of	IN
9935	1213	18	doors	door	NNS
9935	1213	19	,	,	,
9935	1213	20	being	be	VBG
9935	1213	21	placed	place	VBN
9935	1213	22	at	at	IN
9935	1213	23	a	a	DT
9935	1213	24	depth	depth	NN
9935	1213	25	that	that	WDT
9935	1213	26	renders	render	VBZ
9935	1213	27	them	-PRON-	PRP
9935	1213	28	safe	safe	JJ
9935	1213	29	from	from	IN
9935	1213	30	the	the	DT
9935	1213	31	attacks	attack	NNS
9935	1213	32	of	of	IN
9935	1213	33	frost	frost	NN
9935	1213	34	.	.	.
9935	1214	1	Cabbage	cabbage	NN
9935	1214	2	will	will	MD
9935	1214	3	keep	keep	VB
9935	1214	4	very	very	RB
9935	1214	5	well	well	RB
9935	1214	6	if	if	IN
9935	1214	7	placed	place	VBN
9935	1214	8	in	in	IN
9935	1214	9	barrels	barrel	NNS
9935	1214	10	or	or	CC
9935	1214	11	boxes	box	NNS
9935	1214	12	,	,	,
9935	1214	13	but	but	CC
9935	1214	14	for	for	IN
9935	1214	15	long	long	JJ
9935	1214	16	keeping	keeping	NN
9935	1214	17	,	,	,
9935	1214	18	the	the	DT
9935	1214	19	roots	root	NNS
9935	1214	20	should	should	MD
9935	1214	21	not	not	RB
9935	1214	22	be	be	VB
9935	1214	23	removed	remove	VBN
9935	1214	24	.	.	.
9935	1215	1	Pumpkin	pumpkin	NN
9935	1215	2	and	and	CC
9935	1215	3	squash	squash	VB
9935	1215	4	thoroughly	thoroughly	RB
9935	1215	5	matured	mature	VBN
9935	1215	6	do	do	VBP
9935	1215	7	not	not	RB
9935	1215	8	spoil	spoil	VB
9935	1215	9	readily	readily	RB
9935	1215	10	if	if	IN
9935	1215	11	they	-PRON-	PRP
9935	1215	12	are	be	VBP
9935	1215	13	stored	store	VBN
9935	1215	14	in	in	IN
9935	1215	15	a	a	DT
9935	1215	16	dry	dry	JJ
9935	1215	17	place	place	NN
9935	1215	18	.	.	.
9935	1216	1	Apples	apple	NNS
9935	1216	2	and	and	CC
9935	1216	3	pears	pear	NNS
9935	1216	4	may	may	MD
9935	1216	5	be	be	VB
9935	1216	6	stored	store	VBN
9935	1216	7	in	in	IN
9935	1216	8	boxes	box	NNS
9935	1216	9	or	or	CC
9935	1216	10	barrels	barrel	NNS
9935	1216	11	,	,	,
9935	1216	12	but	but	CC
9935	1216	13	very	very	RB
9935	1216	14	fine	fine	JJ
9935	1216	15	varieties	variety	NNS
9935	1216	16	of	of	IN
9935	1216	17	these	these	DT
9935	1216	18	fruits	fruit	NNS
9935	1216	19	should	should	MD
9935	1216	20	be	be	VB
9935	1216	21	wrapped	wrap	VBN
9935	1216	22	separately	separately	RB
9935	1216	23	in	in	IN
9935	1216	24	paper	paper	NN
9935	1216	25	.	.	.
9935	1217	1	All	all	DT
9935	1217	2	fruit	fruit	NN
9935	1217	3	should	should	MD
9935	1217	4	be	be	VB
9935	1217	5	looked	look	VBN
9935	1217	6	over	over	RP
9935	1217	7	occasionally	occasionally	RB
9935	1217	8	,	,	,
9935	1217	9	and	and	CC
9935	1217	10	those	those	DT
9935	1217	11	which	which	WDT
9935	1217	12	show	show	VBP
9935	1217	13	signs	sign	NNS
9935	1217	14	of	of	IN
9935	1217	15	spoiling	spoiling	NN
9935	1217	16	should	should	MD
9935	1217	17	be	be	VB
9935	1217	18	removed	remove	VBN
9935	1217	19	.	.	.
9935	1218	1	MENUS	MENUS	NNP
9935	1218	2	AND	and	CC
9935	1218	3	RECIPES	recipe	NNS
9935	1218	4	58	58	CD
9935	1218	5	.	.	.
9935	1219	1	As	as	IN
9935	1219	2	practically	practically	RB
9935	1219	3	every	every	DT
9935	1219	4	woman	woman	NN
9935	1219	5	knows	know	VBZ
9935	1219	6	,	,	,
9935	1219	7	a	a	DT
9935	1219	8	MENU	menu	NN
9935	1219	9	,	,	,
9935	1219	10	or	or	CC
9935	1219	11	_	_	NNP
9935	1219	12	bill	bill	NN
9935	1219	13	of	of	IN
9935	1219	14	fare	fare	NNP
9935	1219	15	_	_	NNP
9935	1219	16	,	,	,
9935	1219	17	consists	consist	VBZ
9935	1219	18	of	of	IN
9935	1219	19	a	a	DT
9935	1219	20	certain	certain	JJ
9935	1219	21	number	number	NN
9935	1219	22	of	of	IN
9935	1219	23	dishes	dish	NNS
9935	1219	24	given	give	VBN
9935	1219	25	in	in	IN
9935	1219	26	the	the	DT
9935	1219	27	order	order	NN
9935	1219	28	in	in	IN
9935	1219	29	which	which	WDT
9935	1219	30	they	-PRON-	PRP
9935	1219	31	are	be	VBP
9935	1219	32	to	to	TO
9935	1219	33	be	be	VB
9935	1219	34	served	serve	VBN
9935	1219	35	;	;	:
9935	1219	36	likewise	likewise	RB
9935	1219	37	,	,	,
9935	1219	38	she	-PRON-	PRP
9935	1219	39	knows	know	VBZ
9935	1219	40	that	that	IN
9935	1219	41	the	the	DT
9935	1219	42	dishes	dish	NNS
9935	1219	43	called	call	VBD
9935	1219	44	for	for	IN
9935	1219	45	in	in	IN
9935	1219	46	a	a	DT
9935	1219	47	menu	menu	NN
9935	1219	48	must	must	MD
9935	1219	49	be	be	VB
9935	1219	50	prepared	prepare	VBN
9935	1219	51	according	accord	VBG
9935	1219	52	to	to	IN
9935	1219	53	a	a	DT
9935	1219	54	RECIPE	RECIPE	NNP
9935	1219	55	,	,	,
9935	1219	56	or	or	CC
9935	1219	57	_	_	NNP
9935	1219	58	receipt	receipt	NN
9935	1219	59	_	_	NNP
9935	1219	60	,	,	,
9935	1219	61	which	which	WDT
9935	1219	62	is	be	VBZ
9935	1219	63	the	the	DT
9935	1219	64	list	list	NN
9935	1219	65	of	of	IN
9935	1219	66	ingredients	ingredient	NNS
9935	1219	67	of	of	IN
9935	1219	68	a	a	DT
9935	1219	69	mixture	mixture	NN
9935	1219	70	giving	give	VBG
9935	1219	71	the	the	DT
9935	1219	72	exact	exact	JJ
9935	1219	73	proportions	proportion	NNS
9935	1219	74	to	to	TO
9935	1219	75	be	be	VB
9935	1219	76	used	use	VBN
9935	1219	77	,	,	,
9935	1219	78	together	together	RB
9935	1219	79	with	with	IN
9935	1219	80	proper	proper	JJ
9935	1219	81	directions	direction	NNS
9935	1219	82	for	for	IN
9935	1219	83	compounding	compound	VBG
9935	1219	84	.	.	.
9935	1220	1	In	in	IN
9935	1220	2	all	all	DT
9935	1220	3	good	good	JJ
9935	1220	4	recipes	recipe	NNS
9935	1220	5	the	the	DT
9935	1220	6	items	item	NNS
9935	1220	7	are	be	VBP
9935	1220	8	tabulated	tabulate	VBN
9935	1220	9	in	in	IN
9935	1220	10	the	the	DT
9935	1220	11	order	order	NN
9935	1220	12	in	in	IN
9935	1220	13	which	which	WDT
9935	1220	14	they	-PRON-	PRP
9935	1220	15	are	be	VBP
9935	1220	16	needed	need	VBN
9935	1220	17	,	,	,
9935	1220	18	so	so	IN
9935	1220	19	as	as	IN
9935	1220	20	to	to	TO
9935	1220	21	save	save	VB
9935	1220	22	time	time	NN
9935	1220	23	and	and	CC
9935	1220	24	produce	produce	VB
9935	1220	25	good	good	JJ
9935	1220	26	results	result	NNS
9935	1220	27	.	.	.
9935	1221	1	Items	item	NNS
9935	1221	2	tabulated	tabulate	VBN
9935	1221	3	in	in	IN
9935	1221	4	this	this	DT
9935	1221	5	manner	manner	NN
9935	1221	6	also	also	RB
9935	1221	7	serve	serve	VBP
9935	1221	8	to	to	TO
9935	1221	9	minimize	minimize	VB
9935	1221	10	the	the	DT
9935	1221	11	danger	danger	NN
9935	1221	12	of	of	IN
9935	1221	13	omitting	omit	VBG
9935	1221	14	some	some	DT
9935	1221	15	of	of	IN
9935	1221	16	the	the	DT
9935	1221	17	ingredients	ingredient	NNS
9935	1221	18	of	of	IN
9935	1221	19	a	a	DT
9935	1221	20	recipe	recipe	NN
9935	1221	21	,	,	,
9935	1221	22	for	for	IN
9935	1221	23	they	-PRON-	PRP
9935	1221	24	can	can	MD
9935	1221	25	be	be	VB
9935	1221	26	easily	easily	RB
9935	1221	27	checked	check	VBN
9935	1221	28	up	up	RP
9935	1221	29	when	when	WRB
9935	1221	30	they	-PRON-	PRP
9935	1221	31	are	be	VBP
9935	1221	32	given	give	VBN
9935	1221	33	in	in	IN
9935	1221	34	the	the	DT
9935	1221	35	proper	proper	JJ
9935	1221	36	order	order	NN
9935	1221	37	.	.	.
9935	1222	1	59	59	CD
9935	1222	2	.	.	.
9935	1223	1	In	in	IN
9935	1223	2	preparing	prepare	VBG
9935	1223	3	recipes	recipe	NNS
9935	1223	4	,	,	,
9935	1223	5	the	the	DT
9935	1223	6	beginner	beginner	NN
9935	1223	7	in	in	IN
9935	1223	8	cookery	cookery	NN
9935	1223	9	usually	usually	RB
9935	1223	10	has	have	VBZ
9935	1223	11	difficulty	difficulty	NN
9935	1223	12	in	in	IN
9935	1223	13	judging	judge	VBG
9935	1223	14	the	the	DT
9935	1223	15	size	size	NN
9935	1223	16	of	of	IN
9935	1223	17	a	a	DT
9935	1223	18	recipe	recipe	NN
9935	1223	19	.	.	.
9935	1224	1	The	the	DT
9935	1224	2	experienced	experienced	JJ
9935	1224	3	housewife	housewife	NN
9935	1224	4	will	will	MD
9935	1224	5	not	not	RB
9935	1224	6	follow	follow	VB
9935	1224	7	a	a	DT
9935	1224	8	recipe	recipe	NN
9935	1224	9	exactly	exactly	RB
9935	1224	10	when	when	WRB
9935	1224	11	she	-PRON-	PRP
9935	1224	12	thinks	think	VBZ
9935	1224	13	it	-PRON-	PRP
9935	1224	14	will	will	MD
9935	1224	15	produce	produce	VB
9935	1224	16	more	more	JJR
9935	1224	17	food	food	NN
9935	1224	18	than	than	IN
9935	1224	19	she	-PRON-	PRP
9935	1224	20	needs	need	VBZ
9935	1224	21	to	to	TO
9935	1224	22	meet	meet	VB
9935	1224	23	the	the	DT
9935	1224	24	requirements	requirement	NNS
9935	1224	25	of	of	IN
9935	1224	26	her	-PRON-	PRP$
9935	1224	27	family	family	NN
9935	1224	28	;	;	:
9935	1224	29	instead	instead	RB
9935	1224	30	,	,	,
9935	1224	31	she	-PRON-	PRP
9935	1224	32	will	will	MD
9935	1224	33	reduce	reduce	VB
9935	1224	34	the	the	DT
9935	1224	35	quantities	quantity	NNS
9935	1224	36	to	to	TO
9935	1224	37	suit	suit	VB
9935	1224	38	her	-PRON-	PRP
9935	1224	39	wants	want	VBZ
9935	1224	40	.	.	.
9935	1225	1	Likewise	likewise	RB
9935	1225	2	,	,	,
9935	1225	3	if	if	IN
9935	1225	4	a	a	DT
9935	1225	5	recipe	recipe	NN
9935	1225	6	will	will	MD
9935	1225	7	not	not	RB
9935	1225	8	provide	provide	VB
9935	1225	9	enough	enough	RB
9935	1225	10	,	,	,
9935	1225	11	she	-PRON-	PRP
9935	1225	12	will	will	MD
9935	1225	13	increase	increase	VB
9935	1225	14	the	the	DT
9935	1225	15	quantities	quantity	NNS
9935	1225	16	accordingly	accordingly	RB
9935	1225	17	.	.	.
9935	1226	1	Just	just	RB
9935	1226	2	how	how	WRB
9935	1226	3	to	to	TO
9935	1226	4	judge	judge	VB
9935	1226	5	whether	whether	IN
9935	1226	6	or	or	CC
9935	1226	7	not	not	RB
9935	1226	8	a	a	DT
9935	1226	9	recipe	recipe	NN
9935	1226	10	will	will	MD
9935	1226	11	make	make	VB
9935	1226	12	what	what	WP
9935	1226	13	is	be	VBZ
9935	1226	14	wanted	want	VBN
9935	1226	15	comes	come	VBZ
9935	1226	16	only	only	RB
9935	1226	17	with	with	IN
9935	1226	18	experience	experience	NN
9935	1226	19	,	,	,
9935	1226	20	but	but	CC
9935	1226	21	the	the	DT
9935	1226	22	beginner	beginner	NN
9935	1226	23	may	may	MD
9935	1226	24	be	be	VB
9935	1226	25	guided	guide	VBN
9935	1226	26	by	by	IN
9935	1226	27	the	the	DT
9935	1226	28	fact	fact	NN
9935	1226	29	that	that	IN
9935	1226	30	it	-PRON-	PRP
9935	1226	31	is	be	VBZ
9935	1226	32	never	never	RB
9935	1226	33	wise	wise	JJ
9935	1226	34	to	to	TO
9935	1226	35	prepare	prepare	VB
9935	1226	36	more	more	JJR
9935	1226	37	than	than	IN
9935	1226	38	enough	enough	JJ
9935	1226	39	of	of	IN
9935	1226	40	one	one	CD
9935	1226	41	kind	kind	NN
9935	1226	42	of	of	IN
9935	1226	43	dish	dish	NN
9935	1226	44	,	,	,
9935	1226	45	unless	unless	IN
9935	1226	46	,	,	,
9935	1226	47	of	of	IN
9935	1226	48	course	course	NN
9935	1226	49	,	,	,
9935	1226	50	it	-PRON-	PRP
9935	1226	51	can	can	MD
9935	1226	52	be	be	VB
9935	1226	53	used	use	VBN
9935	1226	54	to	to	IN
9935	1226	55	good	good	JJ
9935	1226	56	advantage	advantage	NN
9935	1226	57	as	as	IN
9935	1226	58	a	a	DT
9935	1226	59	left	left	NN
9935	1226	60	-	-	HYPH
9935	1226	61	over	over	NN
9935	1226	62	.	.	.
9935	1227	1	On	on	IN
9935	1227	2	the	the	DT
9935	1227	3	other	other	JJ
9935	1227	4	hand	hand	NN
9935	1227	5	,	,	,
9935	1227	6	if	if	IN
9935	1227	7	a	a	DT
9935	1227	8	recipe	recipe	NN
9935	1227	9	is	be	VBZ
9935	1227	10	for	for	IN
9935	1227	11	food	food	NN
9935	1227	12	that	that	WDT
9935	1227	13	can	can	MD
9935	1227	14	be	be	VB
9935	1227	15	kept	keep	VBN
9935	1227	16	and	and	CC
9935	1227	17	used	use	VBN
9935	1227	18	for	for	IN
9935	1227	19	another	another	DT
9935	1227	20	meal	meal	NN
9935	1227	21	later	later	RB
9935	1227	22	,	,	,
9935	1227	23	it	-PRON-	PRP
9935	1227	24	often	often	RB
9935	1227	25	pays	pay	VBZ
9935	1227	26	to	to	TO
9935	1227	27	make	make	VB
9935	1227	28	up	up	RP
9935	1227	29	more	more	RBR
9935	1227	30	,	,	,
9935	1227	31	so	so	IN
9935	1227	32	as	as	IN
9935	1227	33	to	to	TO
9935	1227	34	save	save	VB
9935	1227	35	time	time	NN
9935	1227	36	,	,	,
9935	1227	37	fuel	fuel	NN
9935	1227	38	,	,	,
9935	1227	39	and	and	CC
9935	1227	40	labor	labor	NN
9935	1227	41	.	.	.
9935	1228	1	In	in	IN
9935	1228	2	any	any	DT
9935	1228	3	event	event	NN
9935	1228	4	,	,	,
9935	1228	5	it	-PRON-	PRP
9935	1228	6	is	be	VBZ
9935	1228	7	always	always	RB
9935	1228	8	advisable	advisable	JJ
9935	1228	9	to	to	TO
9935	1228	10	follow	follow	VB
9935	1228	11	explicitly	explicitly	RB
9935	1228	12	the	the	DT
9935	1228	13	directions	direction	NNS
9935	1228	14	that	that	WDT
9935	1228	15	are	be	VBP
9935	1228	16	given	give	VBN
9935	1228	17	,	,	,
9935	1228	18	for	for	IN
9935	1228	19	if	if	IN
9935	1228	20	the	the	DT
9935	1228	21	recipe	recipe	NN
9935	1228	22	is	be	VBZ
9935	1228	23	of	of	IN
9935	1228	24	the	the	DT
9935	1228	25	right	right	JJ
9935	1228	26	kind	kind	NN
9935	1228	27	they	-PRON-	PRP
9935	1228	28	will	will	MD
9935	1228	29	be	be	VB
9935	1228	30	given	give	VBN
9935	1228	31	so	so	IN
9935	1228	32	that	that	IN
9935	1228	33	success	success	NN
9935	1228	34	will	will	MD
9935	1228	35	result	result	VB
9935	1228	36	from	from	IN
9935	1228	37	carrying	carry	VBG
9935	1228	38	them	-PRON-	PRP
9935	1228	39	out	out	RP
9935	1228	40	in	in	IN
9935	1228	41	detail	detail	NN
9935	1228	42	.	.	.
9935	1229	1	60	60	CD
9935	1229	2	.	.	.
9935	1230	1	In	in	IN
9935	1230	2	order	order	NN
9935	1230	3	that	that	IN
9935	1230	4	the	the	DT
9935	1230	5	beginner	beginner	NN
9935	1230	6	in	in	IN
9935	1230	7	cookery	cookery	NN
9935	1230	8	may	may	MD
9935	1230	9	form	form	VB
9935	1230	10	a	a	DT
9935	1230	11	definite	definite	JJ
9935	1230	12	idea	idea	NN
9935	1230	13	of	of	IN
9935	1230	14	the	the	DT
9935	1230	15	manner	manner	NN
9935	1230	16	in	in	IN
9935	1230	17	which	which	WDT
9935	1230	18	the	the	DT
9935	1230	19	dishes	dish	NNS
9935	1230	20	of	of	IN
9935	1230	21	a	a	DT
9935	1230	22	menu	menu	NN
9935	1230	23	,	,	,
9935	1230	24	or	or	CC
9935	1230	25	bill	bill	NN
9935	1230	26	of	of	IN
9935	1230	27	fare	fare	NNP
9935	1230	28	,	,	,
9935	1230	29	may	may	MD
9935	1230	30	be	be	VB
9935	1230	31	prepared	prepare	VBN
9935	1230	32	so	so	IN
9935	1230	33	that	that	IN
9935	1230	34	they	-PRON-	PRP
9935	1230	35	will	will	MD
9935	1230	36	be	be	VB
9935	1230	37	ready	ready	JJ
9935	1230	38	to	to	TO
9935	1230	39	serve	serve	VB
9935	1230	40	in	in	IN
9935	1230	41	their	-PRON-	PRP$
9935	1230	42	proper	proper	JJ
9935	1230	43	order	order	NN
9935	1230	44	at	at	IN
9935	1230	45	meal	meal	NN
9935	1230	46	time	time	NN
9935	1230	47	,	,	,
9935	1230	48	there	there	EX
9935	1230	49	is	be	VBZ
9935	1230	50	here	here	RB
9935	1230	51	given	give	VBN
9935	1230	52	a	a	DT
9935	1230	53	simple	simple	JJ
9935	1230	54	dinner	dinner	NN
9935	1230	55	menu	menu	NN
9935	1230	56	,	,	,
9935	1230	57	together	together	RB
9935	1230	58	with	with	IN
9935	1230	59	the	the	DT
9935	1230	60	recipes	recipe	NNS
9935	1230	61	for	for	IN
9935	1230	62	preparing	prepare	VBG
9935	1230	63	the	the	DT
9935	1230	64	dishes	dish	NNS
9935	1230	65	called	call	VBN
9935	1230	66	for	for	IN
9935	1230	67	and	and	CC
9935	1230	68	the	the	DT
9935	1230	69	order	order	NN
9935	1230	70	in	in	IN
9935	1230	71	which	which	WDT
9935	1230	72	they	-PRON-	PRP
9935	1230	73	should	should	MD
9935	1230	74	be	be	VB
9935	1230	75	prepared	prepare	VBN
9935	1230	76	.	.	.
9935	1231	1	While	while	IN
9935	1231	2	these	these	DT
9935	1231	3	recipes	recipe	NNS
9935	1231	4	are	be	VBP
9935	1231	5	not	not	RB
9935	1231	6	intended	intend	VBN
9935	1231	7	to	to	TO
9935	1231	8	teach	teach	VB
9935	1231	9	methods	method	NNS
9935	1231	10	of	of	IN
9935	1231	11	cookery	cookery	NN
9935	1231	12	,	,	,
9935	1231	13	which	which	WDT
9935	1231	14	are	be	VBP
9935	1231	15	taken	take	VBN
9935	1231	16	up	up	RP
9935	1231	17	later	later	RB
9935	1231	18	,	,	,
9935	1231	19	the	the	DT
9935	1231	20	student	student	NN
9935	1231	21	is	be	VBZ
9935	1231	22	advised	advise	VBN
9935	1231	23	to	to	TO
9935	1231	24	prepare	prepare	VB
9935	1231	25	the	the	DT
9935	1231	26	menu	menu	NN
9935	1231	27	for	for	IN
9935	1231	28	her	-PRON-	PRP$
9935	1231	29	own	own	JJ
9935	1231	30	satisfaction	satisfaction	NN
9935	1231	31	and	and	CC
9935	1231	32	so	so	IN
9935	1231	33	that	that	IN
9935	1231	34	she	-PRON-	PRP
9935	1231	35	will	will	MD
9935	1231	36	be	be	VB
9935	1231	37	able	able	JJ
9935	1231	38	to	to	TO
9935	1231	39	report	report	VB
9935	1231	40	on	on	IN
9935	1231	41	the	the	DT
9935	1231	42	success	success	NN
9935	1231	43	she	-PRON-	PRP
9935	1231	44	has	have	VBZ
9935	1231	45	had	have	VBN
9935	1231	46	with	with	IN
9935	1231	47	each	each	DT
9935	1231	48	dish	dish	NN
9935	1231	49	.	.	.
9935	1232	1	MENU	MENU	NNP
9935	1232	2	Pan	Pan	NNP
9935	1232	3	-	-	HYPH
9935	1232	4	Broiled	broil	VBN
9935	1232	5	Chops	Chops	NNP
9935	1232	6	Mashed	Mashed	NNP
9935	1232	7	Potatoes	Potatoes	NNP
9935	1232	8	Creamed	Creamed	NNP
9935	1232	9	Peas	Peas	NNP
9935	1232	10	Cabbage	Cabbage	NNP
9935	1232	11	Salad	Salad	NNP
9935	1232	12	Orange	Orange	NNP
9935	1232	13	Fluff	Fluff	NNP
9935	1232	14	with	with	IN
9935	1232	15	Sauce	sauce	NN
9935	1232	16	*	*	NFP
9935	1232	17	*	*	NFP
9935	1232	18	*	*	NFP
9935	1232	19	*	*	NFP
9935	1232	20	*	*	NFP
9935	1232	21	RECIPES	recipes	JJ
9935	1232	22	PAN	pan	NN
9935	1232	23	-	-	HYPH
9935	1232	24	BROILED	broil	VBN
9935	1232	25	CHOPS	CHOPS	NNP
9935	1232	26	Buy	buy	VBP
9935	1232	27	the	the	DT
9935	1232	28	necessary	necessary	JJ
9935	1232	29	number	number	NN
9935	1232	30	of	of	IN
9935	1232	31	pork	pork	NN
9935	1232	32	,	,	,
9935	1232	33	veal	veal	NN
9935	1232	34	,	,	,
9935	1232	35	or	or	CC
9935	1232	36	lamb	lamb	NN
9935	1232	37	chops	chop	NNS
9935	1232	38	,	,	,
9935	1232	39	and	and	CC
9935	1232	40	proceed	proceed	VB
9935	1232	41	to	to	TO
9935	1232	42	cook	cook	VB
9935	1232	43	them	-PRON-	PRP
9935	1232	44	according	accord	VBG
9935	1232	45	to	to	IN
9935	1232	46	the	the	DT
9935	1232	47	directions	direction	NNS
9935	1232	48	previously	previously	RB
9935	1232	49	given	give	VBN
9935	1232	50	for	for	IN
9935	1232	51	pan	pan	NN
9935	1232	52	broiling	broiling	NN
9935	1232	53	.	.	.
9935	1233	1	Season	season	NN
9935	1233	2	with	with	IN
9935	1233	3	salt	salt	NN
9935	1233	4	and	and	CC
9935	1233	5	pepper	pepper	NN
9935	1233	6	just	just	RB
9935	1233	7	before	before	IN
9935	1233	8	removing	remove	VBG
9935	1233	9	the	the	DT
9935	1233	10	chops	chop	NNS
9935	1233	11	from	from	IN
9935	1233	12	the	the	DT
9935	1233	13	pan	pan	NN
9935	1233	14	.	.	.
9935	1234	1	MASHED	mashed	JJ
9935	1234	2	POTATOES	potato	NNS
9935	1234	3	Peel	peel	VBP
9935	1234	4	the	the	DT
9935	1234	5	desired	desire	VBN
9935	1234	6	number	number	NN
9935	1234	7	of	of	IN
9935	1234	8	potatoes	potato	NNS
9935	1234	9	,	,	,
9935	1234	10	put	put	VBN
9935	1234	11	to	to	IN
9935	1234	12	cook	cook	NN
9935	1234	13	in	in	IN
9935	1234	14	a	a	DT
9935	1234	15	sufficient	sufficient	JJ
9935	1234	16	amount	amount	NN
9935	1234	17	of	of	IN
9935	1234	18	boiling	boil	VBG
9935	1234	19	salted	salt	VBN
9935	1234	20	water	water	NN
9935	1234	21	to	to	TO
9935	1234	22	cover	cover	VB
9935	1234	23	well	well	RB
9935	1234	24	,	,	,
9935	1234	25	and	and	CC
9935	1234	26	cook	cook	VB
9935	1234	27	until	until	IN
9935	1234	28	the	the	DT
9935	1234	29	potatoes	potato	NNS
9935	1234	30	are	be	VBP
9935	1234	31	tender	tender	JJ
9935	1234	32	enough	enough	JJ
9935	1234	33	to	to	TO
9935	1234	34	be	be	VB
9935	1234	35	easily	easily	RB
9935	1234	36	pierced	pierce	VBN
9935	1234	37	with	with	IN
9935	1234	38	a	a	DT
9935	1234	39	fork	fork	NN
9935	1234	40	.	.	.
9935	1235	1	Remove	remove	VB
9935	1235	2	from	from	IN
9935	1235	3	the	the	DT
9935	1235	4	fire	fire	NN
9935	1235	5	and	and	CC
9935	1235	6	drain	drain	VB
9935	1235	7	off	off	RP
9935	1235	8	the	the	DT
9935	1235	9	water	water	NN
9935	1235	10	.	.	.
9935	1236	1	Mash	mash	VB
9935	1236	2	the	the	DT
9935	1236	3	potatoes	potato	NNS
9935	1236	4	with	with	IN
9935	1236	5	a	a	DT
9935	1236	6	wooden	wooden	JJ
9935	1236	7	or	or	CC
9935	1236	8	a	a	DT
9935	1236	9	wire	wire	NN
9935	1236	10	potato	potato	NN
9935	1236	11	masher	masher	NN
9935	1236	12	,	,	,
9935	1236	13	being	be	VBG
9935	1236	14	careful	careful	JJ
9935	1236	15	to	to	TO
9935	1236	16	reduce	reduce	VB
9935	1236	17	all	all	PDT
9935	1236	18	the	the	DT
9935	1236	19	particles	particle	NNS
9935	1236	20	to	to	IN
9935	1236	21	a	a	DT
9935	1236	22	pulpy	pulpy	JJ
9935	1236	23	mass	mass	NN
9935	1236	24	in	in	IN
9935	1236	25	order	order	NN
9935	1236	26	to	to	TO
9935	1236	27	prevent	prevent	VB
9935	1236	28	lumps	lump	NNS
9935	1236	29	,	,	,
9935	1236	30	or	or	CC
9935	1236	31	put	put	VBD
9935	1236	32	them	-PRON-	PRP
9935	1236	33	through	through	IN
9935	1236	34	a	a	DT
9935	1236	35	ricer	ricer	NN
9935	1236	36	.	.	.
9935	1237	1	When	when	WRB
9935	1237	2	sufficiently	sufficiently	RB
9935	1237	3	mashed	mash	VBN
9935	1237	4	,	,	,
9935	1237	5	season	season	NN
9935	1237	6	with	with	IN
9935	1237	7	additional	additional	JJ
9935	1237	8	salt	salt	NN
9935	1237	9	,	,	,
9935	1237	10	a	a	DT
9935	1237	11	dash	dash	NN
9935	1237	12	of	of	IN
9935	1237	13	pepper	pepper	NN
9935	1237	14	,	,	,
9935	1237	15	and	and	CC
9935	1237	16	a	a	DT
9935	1237	17	small	small	JJ
9935	1237	18	piece	piece	NN
9935	1237	19	of	of	IN
9935	1237	20	butter	butter	NN
9935	1237	21	,	,	,
9935	1237	22	and	and	CC
9935	1237	23	add	add	VB
9935	1237	24	hot	hot	JJ
9935	1237	25	milk	milk	NN
9935	1237	26	until	until	IN
9935	1237	27	they	-PRON-	PRP
9935	1237	28	are	be	VBP
9935	1237	29	thinned	thin	VBN
9935	1237	30	to	to	IN
9935	1237	31	a	a	DT
9935	1237	32	mushy	mushy	NN
9935	1237	33	consistency	consistency	NN
9935	1237	34	,	,	,
9935	1237	35	but	but	CC
9935	1237	36	not	not	RB
9935	1237	37	too	too	RB
9935	1237	38	soft	soft	JJ
9935	1237	39	to	to	TO
9935	1237	40	stand	stand	VB
9935	1237	41	up	up	RP
9935	1237	42	well	well	RB
9935	1237	43	when	when	WRB
9935	1237	44	dropped	drop	VBD
9935	1237	45	from	from	IN
9935	1237	46	a	a	DT
9935	1237	47	spoon	spoon	NN
9935	1237	48	.	.	.
9935	1238	1	Then	then	RB
9935	1238	2	beat	beat	VB
9935	1238	3	the	the	DT
9935	1238	4	potatoes	potato	NNS
9935	1238	5	vigorously	vigorously	RB
9935	1238	6	with	with	IN
9935	1238	7	a	a	DT
9935	1238	8	large	large	JJ
9935	1238	9	spoon	spoon	NN
9935	1238	10	until	until	IN
9935	1238	11	they	-PRON-	PRP
9935	1238	12	are	be	VBP
9935	1238	13	light	light	JJ
9935	1238	14	and	and	CC
9935	1238	15	fluffy	fluffy	JJ
9935	1238	16	.	.	.
9935	1239	1	CREAMED	CREAMED	NNP
9935	1239	2	PEAS	pea	VBD
9935	1239	3	Boil	Boil	NNP
9935	1239	4	until	until	IN
9935	1239	5	they	-PRON-	PRP
9935	1239	6	are	be	VBP
9935	1239	7	soft	soft	JJ
9935	1239	8	,	,	,
9935	1239	9	two	two	CD
9935	1239	10	cupfuls	cupful	NNS
9935	1239	11	of	of	IN
9935	1239	12	fresh	fresh	JJ
9935	1239	13	peas	pea	NNS
9935	1239	14	in	in	IN
9935	1239	15	1	1	CD
9935	1239	16	quart	quart	NN
9935	1239	17	of	of	IN
9935	1239	18	water	water	NN
9935	1239	19	to	to	TO
9935	1239	20	which	which	WDT
9935	1239	21	have	have	VBP
9935	1239	22	been	be	VBN
9935	1239	23	added	add	VBN
9935	1239	24	1	1	CD
9935	1239	25	tablespoonful	tablespoonful	NN
9935	1239	26	of	of	IN
9935	1239	27	salt	salt	NN
9935	1239	28	and	and	CC
9935	1239	29	2	2	CD
9935	1239	30	of	of	IN
9935	1239	31	sugar	sugar	NN
9935	1239	32	,	,	,
9935	1239	33	and	and	CC
9935	1239	34	then	then	RB
9935	1239	35	drain	drain	VB
9935	1239	36	;	;	:
9935	1239	37	or	or	CC
9935	1239	38	,	,	,
9935	1239	39	use	use	VB
9935	1239	40	1	1	CD
9935	1239	41	can	can	NN
9935	1239	42	of	of	IN
9935	1239	43	peas	pea	NNS
9935	1239	44	,	,	,
9935	1239	45	heat	heat	VB
9935	1239	46	them	-PRON-	PRP
9935	1239	47	to	to	IN
9935	1239	48	the	the	DT
9935	1239	49	boiling	boiling	NN
9935	1239	50	point	point	NN
9935	1239	51	in	in	IN
9935	1239	52	their	-PRON-	PRP$
9935	1239	53	liquid	liquid	NN
9935	1239	54	,	,	,
9935	1239	55	and	and	CC
9935	1239	56	then	then	RB
9935	1239	57	drain	drain	VB
9935	1239	58	.	.	.
9935	1240	1	A	a	DT
9935	1240	2	part	part	NN
9935	1240	3	of	of	IN
9935	1240	4	the	the	DT
9935	1240	5	water	water	NN
9935	1240	6	in	in	IN
9935	1240	7	which	which	WDT
9935	1240	8	the	the	DT
9935	1240	9	fresh	fresh	JJ
9935	1240	10	peas	pea	NNS
9935	1240	11	were	be	VBD
9935	1240	12	cooked	cook	VBN
9935	1240	13	or	or	CC
9935	1240	14	the	the	DT
9935	1240	15	liquid	liquid	NN
9935	1240	16	on	on	IN
9935	1240	17	the	the	DT
9935	1240	18	canned	can	VBN
9935	1240	19	peas	pea	NNS
9935	1240	20	may	may	MD
9935	1240	21	be	be	VB
9935	1240	22	used	use	VBN
9935	1240	23	with	with	IN
9935	1240	24	an	an	DT
9935	1240	25	equal	equal	JJ
9935	1240	26	amount	amount	NN
9935	1240	27	of	of	IN
9935	1240	28	milk	milk	NN
9935	1240	29	to	to	TO
9935	1240	30	make	make	VB
9935	1240	31	a	a	DT
9935	1240	32	sauce	sauce	NN
9935	1240	33	for	for	IN
9935	1240	34	the	the	DT
9935	1240	35	peas	pea	NNS
9935	1240	36	,	,	,
9935	1240	37	or	or	CC
9935	1240	38	all	all	DT
9935	1240	39	milk	milk	NN
9935	1240	40	may	may	MD
9935	1240	41	be	be	VB
9935	1240	42	used	use	VBN
9935	1240	43	.	.	.
9935	1241	1	SAUCE	SAUCE	VBN
9935	1241	2	FOR	for	IN
9935	1241	3	PEAS	peas	NN
9935	1241	4	1	1	CD
9935	1241	5	c.	c.	NN
9935	1241	6	of	of	IN
9935	1241	7	milk	milk	NN
9935	1241	8	,	,	,
9935	1241	9	or	or	CC
9935	1241	10	1/2	1/2	CD
9935	1241	11	c.	c.	NN
9935	1241	12	liquid	liquid	NN
9935	1241	13	from	from	IN
9935	1241	14	peas	pea	NNS
9935	1241	15	and	and	CC
9935	1241	16	1/2	1/2	CD
9935	1241	17	c.	c.	NN
9935	1241	18	milk	milk	NN
9935	1241	19	1	1	CD
9935	1241	20	Tb	Tb	NNP
9935	1241	21	.	.	.
9935	1242	1	butter	butter	NN
9935	1242	2	1/2	1/2	CD
9935	1242	3	tsp	tsp	NN
9935	1242	4	.	.	.
9935	1243	1	salt	salt	NN
9935	1243	2	1	1	CD
9935	1243	3	Tb	Tb	NNP
9935	1243	4	.	.	.
9935	1244	1	flour	flour	NN
9935	1244	2	Melt	Melt	NNP
9935	1244	3	the	the	DT
9935	1244	4	butter	butter	NN
9935	1244	5	in	in	IN
9935	1244	6	a	a	DT
9935	1244	7	saucepan	saucepan	NN
9935	1244	8	or	or	CC
9935	1244	9	a	a	DT
9935	1244	10	double	double	JJ
9935	1244	11	boiler	boiler	NN
9935	1244	12	,	,	,
9935	1244	13	work	work	NN
9935	1244	14	in	in	IN
9935	1244	15	the	the	DT
9935	1244	16	flour	flour	NN
9935	1244	17	and	and	CC
9935	1244	18	salt	salt	NN
9935	1244	19	until	until	IN
9935	1244	20	a	a	DT
9935	1244	21	smooth	smooth	JJ
9935	1244	22	paste	paste	NN
9935	1244	23	is	be	VBZ
9935	1244	24	formed	form	VBN
9935	1244	25	,	,	,
9935	1244	26	and	and	CC
9935	1244	27	add	add	VB
9935	1244	28	the	the	DT
9935	1244	29	liquid	liquid	NN
9935	1244	30	that	that	WDT
9935	1244	31	has	have	VBZ
9935	1244	32	been	be	VBN
9935	1244	33	heated	heat	VBN
9935	1244	34	.	.	.
9935	1245	1	Stir	stir	VB
9935	1245	2	until	until	IN
9935	1245	3	thick	thick	JJ
9935	1245	4	and	and	CC
9935	1245	5	smooth	smooth	JJ
9935	1245	6	.	.	.
9935	1246	1	Add	add	VB
9935	1246	2	to	to	IN
9935	1246	3	the	the	DT
9935	1246	4	peas	pea	NNS
9935	1246	5	,	,	,
9935	1246	6	reheat	reheat	VB
9935	1246	7	,	,	,
9935	1246	8	and	and	CC
9935	1246	9	serve	serve	VB
9935	1246	10	.	.	.
9935	1247	1	CABBAGE	cabbage	NN
9935	1247	2	SALAD	SALAD	NNP
9935	1247	3	1/2	1/2	CD
9935	1247	4	medium	medium	JJ
9935	1247	5	-	-	HYPH
9935	1247	6	sized	sized	JJ
9935	1247	7	head	head	NN
9935	1247	8	of	of	IN
9935	1247	9	cabbage	cabbage	NN
9935	1247	10	1/2	1/2	CD
9935	1247	11	tsp	tsp	NN
9935	1247	12	.	.	.
9935	1248	1	salt	salt	NN
9935	1248	2	1	1	CD
9935	1248	3	small	small	JJ
9935	1248	4	red	red	JJ
9935	1248	5	or	or	CC
9935	1248	6	green	green	JJ
9935	1248	7	sweet	sweet	JJ
9935	1248	8	pepper	pepper	NN
9935	1248	9	Dash	Dash	NNP
9935	1248	10	of	of	IN
9935	1248	11	pepper	pepper	NN
9935	1248	12	1	1	CD
9935	1248	13	small	small	JJ
9935	1248	14	onion	onion	NN
9935	1248	15	Salad	Salad	NNP
9935	1248	16	dressing	dress	VBG
9935	1248	17	Shred	shre	VBD
9935	1248	18	the	the	DT
9935	1248	19	cabbage	cabbage	NN
9935	1248	20	finely	finely	RB
9935	1248	21	by	by	IN
9935	1248	22	cutting	cut	VBG
9935	1248	23	across	across	IN
9935	1248	24	the	the	DT
9935	1248	25	leaves	leave	NNS
9935	1248	26	with	with	IN
9935	1248	27	a	a	DT
9935	1248	28	sharp	sharp	JJ
9935	1248	29	knife	knife	NN
9935	1248	30	or	or	CC
9935	1248	31	a	a	DT
9935	1248	32	cabbage	cabbage	NN
9935	1248	33	shredder	shredder	NN
9935	1248	34	.	.	.
9935	1249	1	Chop	chop	VB
9935	1249	2	the	the	DT
9935	1249	3	pepper	pepper	NN
9935	1249	4	and	and	CC
9935	1249	5	onion	onion	NN
9935	1249	6	into	into	IN
9935	1249	7	very	very	RB
9935	1249	8	small	small	JJ
9935	1249	9	pieces	piece	NNS
9935	1249	10	and	and	CC
9935	1249	11	add	add	VB
9935	1249	12	to	to	IN
9935	1249	13	the	the	DT
9935	1249	14	cabbage	cabbage	NN
9935	1249	15	.	.	.
9935	1250	1	Mix	mix	VB
9935	1250	2	well	well	RB
9935	1250	3	and	and	CC
9935	1250	4	add	add	VB
9935	1250	5	the	the	DT
9935	1250	6	salt	salt	NN
9935	1250	7	and	and	CC
9935	1250	8	pepper	pepper	NN
9935	1250	9	.	.	.
9935	1251	1	CABBAGE	cabbage	NN
9935	1251	2	-	-	HYPH
9935	1251	3	SALAD	salad	NN
9935	1251	4	DRESSING	DRESSING	NNP
9935	1251	5	3/4	3/4	CD
9935	1251	6	c.	c.	NN
9935	1251	7	vinegar	vinegar	NN
9935	1251	8	1/2	1/2	CD
9935	1251	9	tsp	tsp	NN
9935	1251	10	.	.	.
9935	1252	1	mustard	mustard	NN
9935	1252	2	,	,	,
9935	1252	3	if	if	IN
9935	1252	4	desired	desire	VBN
9935	1252	5	1/4	1/4	CD
9935	1252	6	c.	c.	NN
9935	1252	7	water	water	NN
9935	1252	8	1/2	1/2	CD
9935	1252	9	tsp	tsp	NN
9935	1252	10	.	.	.
9935	1253	1	salt	salt	NN
9935	1253	2	2	2	CD
9935	1253	3	Tb	Tb	NNP
9935	1253	4	.	.	.
9935	1254	1	butter	butter	NN
9935	1254	2	3	3	CD
9935	1254	3	Tb	Tb	NNP
9935	1254	4	.	.	.
9935	1255	1	sugar	sugar	NN
9935	1255	2	1	1	CD
9935	1255	3	Tb	Tb	NNP
9935	1255	4	.	.	.
9935	1256	1	flour	flour	NN
9935	1256	2	Heat	Heat	NNP
9935	1256	3	the	the	DT
9935	1256	4	water	water	NN
9935	1256	5	and	and	CC
9935	1256	6	the	the	DT
9935	1256	7	vinegar	vinegar	NN
9935	1256	8	;	;	,
9935	1256	9	melt	melt	VB
9935	1256	10	the	the	DT
9935	1256	11	butter	butter	NN
9935	1256	12	in	in	IN
9935	1256	13	a	a	DT
9935	1256	14	saucepan	saucepan	NN
9935	1256	15	,	,	,
9935	1256	16	add	add	VB
9935	1256	17	to	to	IN
9935	1256	18	it	-PRON-	PRP
9935	1256	19	the	the	DT
9935	1256	20	flour	flour	NN
9935	1256	21	,	,	,
9935	1256	22	mustard	mustard	NN
9935	1256	23	,	,	,
9935	1256	24	salt	salt	NN
9935	1256	25	,	,	,
9935	1256	26	and	and	CC
9935	1256	27	sugar	sugar	NN
9935	1256	28	,	,	,
9935	1256	29	stir	stir	VB
9935	1256	30	until	until	IN
9935	1256	31	well	well	RB
9935	1256	32	blended	blended	JJ
9935	1256	33	,	,	,
9935	1256	34	and	and	CC
9935	1256	35	then	then	RB
9935	1256	36	pour	pour	VBP
9935	1256	37	in	in	IN
9935	1256	38	the	the	DT
9935	1256	39	hot	hot	JJ
9935	1256	40	liquid	liquid	NN
9935	1256	41	.	.	.
9935	1257	1	Cook	cook	VB
9935	1257	2	for	for	IN
9935	1257	3	a	a	DT
9935	1257	4	few	few	JJ
9935	1257	5	minutes	minute	NNS
9935	1257	6	,	,	,
9935	1257	7	stirring	stir	VBG
9935	1257	8	constantly	constantly	RB
9935	1257	9	to	to	TO
9935	1257	10	prevent	prevent	VB
9935	1257	11	the	the	DT
9935	1257	12	formation	formation	NN
9935	1257	13	of	of	IN
9935	1257	14	lumps	lump	NNS
9935	1257	15	.	.	.
9935	1258	1	Pour	pour	VB
9935	1258	2	over	over	IN
9935	1258	3	the	the	DT
9935	1258	4	cabbage	cabbage	NN
9935	1258	5	while	while	IN
9935	1258	6	hot	hot	JJ
9935	1258	7	;	;	:
9935	1258	8	allow	allow	VB
9935	1258	9	it	-PRON-	PRP
9935	1258	10	to	to	IN
9935	1258	11	cool	cool	VB
9935	1258	12	and	and	CC
9935	1258	13	then	then	RB
9935	1258	14	serve	serve	VB
9935	1258	15	on	on	IN
9935	1258	16	plates	plate	NNS
9935	1258	17	garnished	garnish	VBN
9935	1258	18	with	with	IN
9935	1258	19	lettuce	lettuce	NN
9935	1258	20	.	.	.
9935	1259	1	ORANGE	ORANGE	NNP
9935	1259	2	FLUFF	FLUFF	NNP
9935	1259	3	1/2	1/2	CD
9935	1259	4	c.	c.	NN
9935	1259	5	sugar	sugar	NNP
9935	1259	6	1/4	1/4	CD
9935	1259	7	c.	c.	NNP
9935	1259	8	orange	orange	NNP
9935	1259	9	juice	juice	NNP
9935	1259	10	5	5	CD
9935	1259	11	Tb	Tb	NNP
9935	1259	12	.	.	.
9935	1260	1	corn	corn	NNP
9935	1260	2	starch	starch	NN
9935	1260	3	1	1	CD
9935	1260	4	Tb	Tb	NNP
9935	1260	5	.	.	.
9935	1261	1	lemon	lemon	NN
9935	1261	2	juice	juice	NN
9935	1261	3	Pinch	Pinch	NNP
9935	1261	4	of	of	IN
9935	1261	5	salt	salt	NN
9935	1261	6	2	2	CD
9935	1261	7	egg	egg	NN
9935	1261	8	whites	white	NNS
9935	1261	9	1	1	CD
9935	1261	10	pt	pt	IN
9935	1261	11	.	.	.
9935	1262	1	boiling	boil	VBG
9935	1262	2	water	water	NN
9935	1262	3	Mix	mix	VB
9935	1262	4	the	the	DT
9935	1262	5	corn	corn	NN
9935	1262	6	starch	starch	NN
9935	1262	7	and	and	CC
9935	1262	8	sugar	sugar	NN
9935	1262	9	and	and	CC
9935	1262	10	salt	salt	NN
9935	1262	11	,	,	,
9935	1262	12	stir	stir	VB
9935	1262	13	into	into	IN
9935	1262	14	the	the	DT
9935	1262	15	boiling	boiling	NN
9935	1262	16	water	water	NN
9935	1262	17	,	,	,
9935	1262	18	and	and	CC
9935	1262	19	cook	cook	VBP
9935	1262	20	directly	directly	RB
9935	1262	21	over	over	IN
9935	1262	22	the	the	DT
9935	1262	23	fire	fire	NN
9935	1262	24	until	until	IN
9935	1262	25	the	the	DT
9935	1262	26	mixture	mixture	NN
9935	1262	27	thickens	thicken	VBZ
9935	1262	28	.	.	.
9935	1263	1	Continue	continue	VB
9935	1263	2	to	to	TO
9935	1263	3	cook	cook	VB
9935	1263	4	,	,	,
9935	1263	5	stirring	stir	VBG
9935	1263	6	constantly	constantly	RB
9935	1263	7	for	for	IN
9935	1263	8	10	10	CD
9935	1263	9	minutes	minute	NNS
9935	1263	10	,	,	,
9935	1263	11	or	or	CC
9935	1263	12	place	place	NN
9935	1263	13	in	in	IN
9935	1263	14	a	a	DT
9935	1263	15	double	double	JJ
9935	1263	16	boiler	boiler	NN
9935	1263	17	and	and	CC
9935	1263	18	cook	cook	NN
9935	1263	19	1/2	1/2	CD
9935	1263	20	hour	hour	NN
9935	1263	21	.	.	.
9935	1264	1	Beat	beat	VB
9935	1264	2	the	the	DT
9935	1264	3	egg	egg	NN
9935	1264	4	whites	white	NNS
9935	1264	5	until	until	IN
9935	1264	6	they	-PRON-	PRP
9935	1264	7	are	be	VBP
9935	1264	8	stiff	stiff	JJ
9935	1264	9	.	.	.
9935	1265	1	When	when	WRB
9935	1265	2	the	the	DT
9935	1265	3	corn	corn	NN
9935	1265	4	starch	starch	NN
9935	1265	5	is	be	VBZ
9935	1265	6	cooked	cook	VBN
9935	1265	7	,	,	,
9935	1265	8	remove	remove	VB
9935	1265	9	from	from	IN
9935	1265	10	the	the	DT
9935	1265	11	fire	fire	NN
9935	1265	12	and	and	CC
9935	1265	13	mix	mix	VB
9935	1265	14	thoroughly	thoroughly	RB
9935	1265	15	with	with	IN
9935	1265	16	the	the	DT
9935	1265	17	fruit	fruit	NN
9935	1265	18	juices	juice	NNS
9935	1265	19	.	.	.
9935	1266	1	Pour	pour	VB
9935	1266	2	over	over	IN
9935	1266	3	the	the	DT
9935	1266	4	beaten	beat	VBN
9935	1266	5	egg	egg	NN
9935	1266	6	whites	white	NNS
9935	1266	7	and	and	CC
9935	1266	8	stir	stir	VB
9935	1266	9	slightly	slightly	RB
9935	1266	10	until	until	IN
9935	1266	11	the	the	DT
9935	1266	12	eggs	egg	NNS
9935	1266	13	and	and	CC
9935	1266	14	corn	corn	NN
9935	1266	15	starch	starch	NN
9935	1266	16	are	be	VBP
9935	1266	17	mixed	mixed	JJ
9935	1266	18	.	.	.
9935	1267	1	Pour	pour	VB
9935	1267	2	into	into	IN
9935	1267	3	sherbet	sherbet	NN
9935	1267	4	glasses	glass	NNS
9935	1267	5	or	or	CC
9935	1267	6	molds	mold	NNS
9935	1267	7	wet	wet	JJ
9935	1267	8	with	with	IN
9935	1267	9	cold	cold	JJ
9935	1267	10	water	water	NN
9935	1267	11	and	and	CC
9935	1267	12	set	set	VBN
9935	1267	13	aside	aside	RB
9935	1267	14	until	until	IN
9935	1267	15	ready	ready	JJ
9935	1267	16	to	to	TO
9935	1267	17	serve	serve	VB
9935	1267	18	.	.	.
9935	1268	1	SAUCE	SAUCE	VBN
9935	1268	2	FOR	for	IN
9935	1268	3	ORANGE	ORANGE	NNP
9935	1268	4	FLUFF	FLUFF	NNP
9935	1268	5	1	1	CD
9935	1268	6	Tb	Tb	NNP
9935	1268	7	.	.	.
9935	1269	1	corn	corn	NNP
9935	1269	2	starch	starch	NNP
9935	1269	3	3/4	3/4	CD
9935	1269	4	c.	c.	NN
9935	1269	5	boiling	boil	VBG
9935	1269	6	water	water	NN
9935	1269	7	2	2	CD
9935	1269	8	Tb	Tb	NNP
9935	1269	9	.	.	.
9935	1270	1	butter	butter	NNP
9935	1270	2	3/4	3/4	CD
9935	1270	3	c.	c.	NNP
9935	1270	4	sugar	sugar	NNP
9935	1270	5	2	2	CD
9935	1270	6	egg	egg	NNP
9935	1270	7	yolks	yolk	NNS
9935	1270	8	1/4	1/4	CD
9935	1270	9	c.	c.	NNP
9935	1270	10	orange	orange	NNP
9935	1270	11	juice	juice	NNP
9935	1270	12	1	1	CD
9935	1270	13	Tb	Tb	NNP
9935	1270	14	.	.	.
9935	1271	1	lemon	lemon	NN
9935	1271	2	juice	juice	NN
9935	1271	3	Moisten	Moisten	NNP
9935	1271	4	the	the	DT
9935	1271	5	corn	corn	NN
9935	1271	6	starch	starch	NN
9935	1271	7	with	with	IN
9935	1271	8	a	a	DT
9935	1271	9	little	little	JJ
9935	1271	10	cold	cold	JJ
9935	1271	11	water	water	NN
9935	1271	12	and	and	CC
9935	1271	13	stir	stir	VB
9935	1271	14	in	in	IN
9935	1271	15	1/2	1/2	CD
9935	1271	16	cupful	cupful	NN
9935	1271	17	of	of	IN
9935	1271	18	the	the	DT
9935	1271	19	boiling	boiling	NN
9935	1271	20	water	water	NN
9935	1271	21	.	.	.
9935	1272	1	Cook	cook	VB
9935	1272	2	for	for	IN
9935	1272	3	10	10	CD
9935	1272	4	or	or	CC
9935	1272	5	15	15	CD
9935	1272	6	minutes	minute	NNS
9935	1272	7	.	.	.
9935	1273	1	Cream	cream	VB
9935	1273	2	the	the	DT
9935	1273	3	butter	butter	NN
9935	1273	4	,	,	,
9935	1273	5	add	add	VB
9935	1273	6	the	the	DT
9935	1273	7	sugar	sugar	NN
9935	1273	8	and	and	CC
9935	1273	9	egg	egg	NN
9935	1273	10	yolks	yolk	NNS
9935	1273	11	,	,	,
9935	1273	12	beat	beat	VBD
9935	1273	13	the	the	DT
9935	1273	14	mixture	mixture	NN
9935	1273	15	with	with	IN
9935	1273	16	a	a	DT
9935	1273	17	fork	fork	NN
9935	1273	18	,	,	,
9935	1273	19	and	and	CC
9935	1273	20	add	add	VB
9935	1273	21	the	the	DT
9935	1273	22	remaining	remaining	JJ
9935	1273	23	1/4	1/4	CD
9935	1273	24	cupful	cupful	NN
9935	1273	25	of	of	IN
9935	1273	26	boiling	boil	VBG
9935	1273	27	water	water	NN
9935	1273	28	.	.	.
9935	1274	1	Stir	stir	VB
9935	1274	2	this	this	DT
9935	1274	3	into	into	IN
9935	1274	4	the	the	DT
9935	1274	5	corn	corn	NN
9935	1274	6	starch	starch	NN
9935	1274	7	and	and	CC
9935	1274	8	cook	cook	NN
9935	1274	9	until	until	IN
9935	1274	10	the	the	DT
9935	1274	11	eggs	egg	NNS
9935	1274	12	thicken	thicken	VBD
9935	1274	13	slightly	slightly	RB
9935	1274	14	.	.	.
9935	1275	1	Remove	remove	VB
9935	1275	2	from	from	IN
9935	1275	3	the	the	DT
9935	1275	4	fire	fire	NN
9935	1275	5	and	and	CC
9935	1275	6	add	add	VB
9935	1275	7	the	the	DT
9935	1275	8	orange	orange	JJ
9935	1275	9	and	and	CC
9935	1275	10	lemon	lemon	NN
9935	1275	11	juices	juice	NNS
9935	1275	12	.	.	.
9935	1276	1	Serve	serve	VB
9935	1276	2	cold	cold	JJ
9935	1276	3	over	over	IN
9935	1276	4	the	the	DT
9935	1276	5	orange	orange	NNP
9935	1276	6	fluff	fluff	NNP
9935	1276	7	.	.	.
9935	1277	1	61	61	CD
9935	1277	2	.	.	.
9935	1278	1	In	in	IN
9935	1278	2	the	the	DT
9935	1278	3	preparation	preparation	NN
9935	1278	4	of	of	IN
9935	1278	5	a	a	DT
9935	1278	6	meal	meal	NN
9935	1278	7	,	,	,
9935	1278	8	it	-PRON-	PRP
9935	1278	9	is	be	VBZ
9935	1278	10	impossible	impossible	JJ
9935	1278	11	to	to	TO
9935	1278	12	follow	follow	VB
9935	1278	13	the	the	DT
9935	1278	14	order	order	NN
9935	1278	15	of	of	IN
9935	1278	16	service	service	NN
9935	1278	17	given	give	VBN
9935	1278	18	in	in	IN
9935	1278	19	a	a	DT
9935	1278	20	menu	menu	NN
9935	1278	21	,	,	,
9935	1278	22	because	because	IN
9935	1278	23	of	of	IN
9935	1278	24	the	the	DT
9935	1278	25	different	different	JJ
9935	1278	26	lengths	length	NNS
9935	1278	27	of	of	IN
9935	1278	28	time	time	NN
9935	1278	29	required	require	VBN
9935	1278	30	to	to	TO
9935	1278	31	prepare	prepare	VB
9935	1278	32	the	the	DT
9935	1278	33	different	different	JJ
9935	1278	34	dishes	dish	NNS
9935	1278	35	.	.	.
9935	1279	1	The	the	DT
9935	1279	2	order	order	NN
9935	1279	3	in	in	IN
9935	1279	4	which	which	WDT
9935	1279	5	the	the	DT
9935	1279	6	menu	menu	NN
9935	1279	7	here	here	RB
9935	1279	8	given	give	VBN
9935	1279	9	should	should	MD
9935	1279	10	be	be	VB
9935	1279	11	prepared	prepare	VBN
9935	1279	12	will	will	MD
9935	1279	13	therefore	therefore	RB
9935	1279	14	serve	serve	VB
9935	1279	15	to	to	TO
9935	1279	16	show	show	VB
9935	1279	17	the	the	DT
9935	1279	18	way	way	NN
9935	1279	19	in	in	IN
9935	1279	20	which	which	WDT
9935	1279	21	other	other	JJ
9935	1279	22	meals	meal	NNS
9935	1279	23	may	may	MD
9935	1279	24	be	be	VB
9935	1279	25	planned	plan	VBN
9935	1279	26	or	or	CC
9935	1279	27	other	other	JJ
9935	1279	28	menus	menu	NNS
9935	1279	29	carried	carry	VBD
9935	1279	30	out	out	RP
9935	1279	31	.	.	.
9935	1280	1	Each	each	DT
9935	1280	2	recipe	recipe	NN
9935	1280	3	for	for	IN
9935	1280	4	this	this	DT
9935	1280	5	menu	menu	NN
9935	1280	6	is	be	VBZ
9935	1280	7	planned	plan	VBN
9935	1280	8	to	to	TO
9935	1280	9	serve	serve	VB
9935	1280	10	six	six	CD
9935	1280	11	persons	person	NNS
9935	1280	12	,	,	,
9935	1280	13	but	but	CC
9935	1280	14	it	-PRON-	PRP
9935	1280	15	can	can	MD
9935	1280	16	be	be	VB
9935	1280	17	easily	easily	RB
9935	1280	18	changed	change	VBN
9935	1280	19	in	in	IN
9935	1280	20	case	case	NN
9935	1280	21	a	a	DT
9935	1280	22	different	different	JJ
9935	1280	23	number	number	NN
9935	1280	24	are	be	VBP
9935	1280	25	to	to	TO
9935	1280	26	be	be	VB
9935	1280	27	served	serve	VBN
9935	1280	28	.	.	.
9935	1281	1	For	for	IN
9935	1281	2	instance	instance	NN
9935	1281	3	,	,	,
9935	1281	4	if	if	IN
9935	1281	5	there	there	EX
9935	1281	6	are	be	VBP
9935	1281	7	only	only	RB
9935	1281	8	four	four	CD
9935	1281	9	in	in	IN
9935	1281	10	the	the	DT
9935	1281	11	family	family	NN
9935	1281	12	,	,	,
9935	1281	13	two	two	CD
9935	1281	14	-	-	HYPH
9935	1281	15	thirds	third	NNS
9935	1281	16	of	of	IN
9935	1281	17	each	each	DT
9935	1281	18	ingredient	ingredient	NN
9935	1281	19	should	should	MD
9935	1281	20	be	be	VB
9935	1281	21	used	use	VBN
9935	1281	22	;	;	:
9935	1281	23	and	and	CC
9935	1281	24	if	if	IN
9935	1281	25	only	only	RB
9935	1281	26	three	three	CD
9935	1281	27	,	,	,
9935	1281	28	just	just	RB
9935	1281	29	one	one	CD
9935	1281	30	-	-	HYPH
9935	1281	31	half	half	NN
9935	1281	32	of	of	IN
9935	1281	33	each	each	DT
9935	1281	34	.	.	.
9935	1282	1	If	if	IN
9935	1282	2	eight	eight	CD
9935	1282	3	are	be	VBP
9935	1282	4	to	to	TO
9935	1282	5	be	be	VB
9935	1282	6	served	serve	VBN
9935	1282	7	,	,	,
9935	1282	8	one	one	CD
9935	1282	9	-	-	HYPH
9935	1282	10	third	third	NN
9935	1282	11	will	will	MD
9935	1282	12	have	have	VB
9935	1282	13	to	to	TO
9935	1282	14	be	be	VB
9935	1282	15	added	add	VBN
9935	1282	16	to	to	IN
9935	1282	17	each	each	DT
9935	1282	18	of	of	IN
9935	1282	19	the	the	DT
9935	1282	20	amounts	amount	NNS
9935	1282	21	.	.	.
9935	1283	1	As	as	IN
9935	1283	2	has	have	VBZ
9935	1283	3	been	be	VBN
9935	1283	4	pointed	point	VBN
9935	1283	5	out	out	RP
9935	1283	6	,	,	,
9935	1283	7	just	just	RB
9935	1283	8	a	a	DT
9935	1283	9	little	little	JJ
9935	1283	10	thought	thought	NN
9935	1283	11	will	will	MD
9935	1283	12	show	show	VB
9935	1283	13	how	how	WRB
9935	1283	14	other	other	JJ
9935	1283	15	numbers	number	NNS
9935	1283	16	may	may	MD
9935	1283	17	be	be	VB
9935	1283	18	provided	provide	VBN
9935	1283	19	for	for	IN
9935	1283	20	.	.	.
9935	1284	1	62	62	CD
9935	1284	2	.	.	.
9935	1285	1	In	in	IN
9935	1285	2	preparing	prepare	VBG
9935	1285	3	the	the	DT
9935	1285	4	foods	food	NNS
9935	1285	5	called	call	VBN
9935	1285	6	for	for	IN
9935	1285	7	in	in	IN
9935	1285	8	this	this	DT
9935	1285	9	menu	menu	NN
9935	1285	10	,	,	,
9935	1285	11	the	the	DT
9935	1285	12	dessert	dessert	NN
9935	1285	13	,	,	,
9935	1285	14	which	which	WDT
9935	1285	15	is	be	VBZ
9935	1285	16	the	the	DT
9935	1285	17	last	last	JJ
9935	1285	18	thing	thing	NN
9935	1285	19	given	give	VBN
9935	1285	20	,	,	,
9935	1285	21	should	should	MD
9935	1285	22	be	be	VB
9935	1285	23	prepared	prepare	VBN
9935	1285	24	first	first	RB
9935	1285	25	,	,	,
9935	1285	26	because	because	IN
9935	1285	27	time	time	NN
9935	1285	28	must	must	MD
9935	1285	29	be	be	VB
9935	1285	30	allowed	allow	VBN
9935	1285	31	for	for	IN
9935	1285	32	it	-PRON-	PRP
9935	1285	33	to	to	TO
9935	1285	34	cool	cool	VB
9935	1285	35	before	before	IN
9935	1285	36	serving	serve	VBG
9935	1285	37	.	.	.
9935	1286	1	In	in	IN
9935	1286	2	fact	fact	NN
9935	1286	3	,	,	,
9935	1286	4	it	-PRON-	PRP
9935	1286	5	may	may	MD
9935	1286	6	be	be	VB
9935	1286	7	prepared	prepare	VBN
9935	1286	8	a	a	DT
9935	1286	9	half	half	JJ
9935	1286	10	day	day	NN
9935	1286	11	before	before	IN
9935	1286	12	it	-PRON-	PRP
9935	1286	13	is	be	VBZ
9935	1286	14	to	to	TO
9935	1286	15	be	be	VB
9935	1286	16	served	serve	VBN
9935	1286	17	.	.	.
9935	1287	1	So	so	IN
9935	1287	2	as	as	IN
9935	1287	3	to	to	TO
9935	1287	4	allow	allow	VB
9935	1287	5	sufficient	sufficient	JJ
9935	1287	6	time	time	NN
9935	1287	7	to	to	TO
9935	1287	8	mash	mash	VB
9935	1287	9	the	the	DT
9935	1287	10	potatoes	potato	NNS
9935	1287	11	after	after	IN
9935	1287	12	they	-PRON-	PRP
9935	1287	13	have	have	VBP
9935	1287	14	boiled	boil	VBN
9935	1287	15	,	,	,
9935	1287	16	they	-PRON-	PRP
9935	1287	17	should	should	MD
9935	1287	18	be	be	VB
9935	1287	19	made	make	VBN
9935	1287	20	ready	ready	JJ
9935	1287	21	to	to	TO
9935	1287	22	put	put	VB
9935	1287	23	on	on	IN
9935	1287	24	the	the	DT
9935	1287	25	stove	stove	NN
9935	1287	26	about	about	RB
9935	1287	27	3/4	3/4	CD
9935	1287	28	hour	hour	NN
9935	1287	29	before	before	IN
9935	1287	30	the	the	DT
9935	1287	31	meal	meal	NN
9935	1287	32	is	be	VBZ
9935	1287	33	to	to	TO
9935	1287	34	be	be	VB
9935	1287	35	served	serve	VBN
9935	1287	36	.	.	.
9935	1288	1	After	after	IN
9935	1288	2	the	the	DT
9935	1288	3	potatoes	potato	NNS
9935	1288	4	have	have	VBP
9935	1288	5	been	be	VBN
9935	1288	6	put	put	VBN
9935	1288	7	on	on	RP
9935	1288	8	to	to	TO
9935	1288	9	boil	boil	VB
9935	1288	10	,	,	,
9935	1288	11	the	the	DT
9935	1288	12	peas	pea	NNS
9935	1288	13	,	,	,
9935	1288	14	provided	provide	VBD
9935	1288	15	fresh	fresh	JJ
9935	1288	16	ones	one	NNS
9935	1288	17	are	be	VBP
9935	1288	18	to	to	TO
9935	1288	19	be	be	VB
9935	1288	20	used	use	VBN
9935	1288	21	,	,	,
9935	1288	22	should	should	MD
9935	1288	23	be	be	VB
9935	1288	24	put	put	VBN
9935	1288	25	on	on	RP
9935	1288	26	to	to	TO
9935	1288	27	cook	cook	VB
9935	1288	28	,	,	,
9935	1288	29	and	and	CC
9935	1288	30	then	then	RB
9935	1288	31	the	the	DT
9935	1288	32	sauce	sauce	NN
9935	1288	33	for	for	IN
9935	1288	34	them	-PRON-	PRP
9935	1288	35	should	should	MD
9935	1288	36	be	be	VB
9935	1288	37	made	make	VBN
9935	1288	38	.	.	.
9935	1289	1	If	if	IN
9935	1289	2	canned	canned	JJ
9935	1289	3	peas	pea	NNS
9935	1289	4	are	be	VBP
9935	1289	5	to	to	TO
9935	1289	6	be	be	VB
9935	1289	7	used	use	VBN
9935	1289	8	,	,	,
9935	1289	9	the	the	DT
9935	1289	10	sauce	sauce	NN
9935	1289	11	should	should	MD
9935	1289	12	be	be	VB
9935	1289	13	made	make	VBN
9935	1289	14	after	after	IN
9935	1289	15	the	the	DT
9935	1289	16	potatoes	potato	NNS
9935	1289	17	have	have	VBP
9935	1289	18	been	be	VBN
9935	1289	19	put	put	VBN
9935	1289	20	on	on	IN
9935	1289	21	the	the	DT
9935	1289	22	stove	stove	NN
9935	1289	23	and	and	CC
9935	1289	24	the	the	DT
9935	1289	25	peas	pea	NNS
9935	1289	26	should	should	MD
9935	1289	27	be	be	VB
9935	1289	28	heated	heat	VBN
9935	1289	29	and	and	CC
9935	1289	30	combined	combine	VBN
9935	1289	31	with	with	IN
9935	1289	32	the	the	DT
9935	1289	33	sauce	sauce	NN
9935	1289	34	just	just	RB
9935	1289	35	before	before	IN
9935	1289	36	broiling	broil	VBG
9935	1289	37	the	the	DT
9935	1289	38	chops	chop	NNS
9935	1289	39	.	.	.
9935	1290	1	The	the	DT
9935	1290	2	cabbage	cabbage	NN
9935	1290	3	salad	salad	NN
9935	1290	4	may	may	MD
9935	1290	5	then	then	RB
9935	1290	6	be	be	VB
9935	1290	7	prepared	prepare	VBN
9935	1290	8	,	,	,
9935	1290	9	and	and	CC
9935	1290	10	put	put	VBD
9935	1290	11	in	in	RP
9935	1290	12	a	a	DT
9935	1290	13	cool	cool	JJ
9935	1290	14	place	place	NN
9935	1290	15	until	until	IN
9935	1290	16	it	-PRON-	PRP
9935	1290	17	is	be	VBZ
9935	1290	18	to	to	TO
9935	1290	19	be	be	VB
9935	1290	20	served	serve	VBN
9935	1290	21	.	.	.
9935	1291	1	The	the	DT
9935	1291	2	chops	chop	NNS
9935	1291	3	should	should	MD
9935	1291	4	be	be	VB
9935	1291	5	broiled	broil	VBN
9935	1291	6	last	last	JJ
9935	1291	7	,	,	,
9935	1291	8	because	because	IN
9935	1291	9	it	-PRON-	PRP
9935	1291	10	is	be	VBZ
9935	1291	11	necessary	necessary	JJ
9935	1291	12	that	that	IN
9935	1291	13	they	-PRON-	PRP
9935	1291	14	be	be	VB
9935	1291	15	served	serve	VBN
9935	1291	16	immediately	immediately	RB
9935	1291	17	upon	upon	IN
9935	1291	18	being	be	VBG
9935	1291	19	taken	take	VBN
9935	1291	20	from	from	IN
9935	1291	21	the	the	DT
9935	1291	22	fire	fire	NN
9935	1291	23	.	.	.
9935	1292	1	TERMS	term	NNS
9935	1292	2	USED	use	VBN
9935	1292	3	IN	in	IN
9935	1292	4	COOKERY	cookery	NN
9935	1292	5	63	63	CD
9935	1292	6	.	.	.
9935	1293	1	It	-PRON-	PRP
9935	1293	2	is	be	VBZ
9935	1293	3	important	important	JJ
9935	1293	4	that	that	IN
9935	1293	5	every	every	DT
9935	1293	6	person	person	NN
9935	1293	7	who	who	WP
9935	1293	8	is	be	VBZ
9935	1293	9	engaged	engage	VBN
9935	1293	10	in	in	IN
9935	1293	11	the	the	DT
9935	1293	12	preparation	preparation	NN
9935	1293	13	of	of	IN
9935	1293	14	food	food	NN
9935	1293	15	be	be	VB
9935	1293	16	thoroughly	thoroughly	RB
9935	1293	17	familiar	familiar	JJ
9935	1293	18	with	with	IN
9935	1293	19	the	the	DT
9935	1293	20	various	various	JJ
9935	1293	21	terms	term	NNS
9935	1293	22	that	that	WDT
9935	1293	23	are	be	VBP
9935	1293	24	used	use	VBN
9935	1293	25	in	in	IN
9935	1293	26	cookery	cookery	NN
9935	1293	27	.	.	.
9935	1294	1	Many	many	JJ
9935	1294	2	of	of	IN
9935	1294	3	these	these	DT
9935	1294	4	are	be	VBP
9935	1294	5	not	not	RB
9935	1294	6	understood	understand	VBN
9935	1294	7	by	by	IN
9935	1294	8	the	the	DT
9935	1294	9	average	average	JJ
9935	1294	10	person	person	NN
9935	1294	11	,	,	,
9935	1294	12	because	because	IN
9935	1294	13	they	-PRON-	PRP
9935	1294	14	are	be	VBP
9935	1294	15	foreign	foreign	JJ
9935	1294	16	terms	term	NNS
9935	1294	17	or	or	CC
9935	1294	18	words	word	NNS
9935	1294	19	that	that	WDT
9935	1294	20	are	be	VBP
9935	1294	21	seldom	seldom	RB
9935	1294	22	employed	employ	VBN
9935	1294	23	in	in	IN
9935	1294	24	other	other	JJ
9935	1294	25	occupations	occupation	NNS
9935	1294	26	.	.	.
9935	1295	1	However	however	RB
9935	1295	2	,	,	,
9935	1295	3	as	as	IN
9935	1295	4	they	-PRON-	PRP
9935	1295	5	occur	occur	VBP
9935	1295	6	frequently	frequently	RB
9935	1295	7	in	in	IN
9935	1295	8	recipes	recipe	NNS
9935	1295	9	,	,	,
9935	1295	10	cook	cook	NN
9935	1295	11	books	book	NNS
9935	1295	12	,	,	,
9935	1295	13	menus	menu	NNS
9935	1295	14	,	,	,
9935	1295	15	etc	etc	FW
9935	1295	16	.	.	FW
9935	1295	17	,	,	,
9935	1295	18	familiarity	familiarity	NN
9935	1295	19	with	with	IN
9935	1295	20	them	-PRON-	PRP
9935	1295	21	will	will	MD
9935	1295	22	enable	enable	VB
9935	1295	23	one	one	PRP
9935	1295	24	to	to	TO
9935	1295	25	follow	follow	VB
9935	1295	26	recipes	recipe	NNS
9935	1295	27	and	and	CC
9935	1295	28	to	to	TO
9935	1295	29	make	make	VB
9935	1295	30	up	up	RP
9935	1295	31	menus	menu	NNS
9935	1295	32	in	in	IN
9935	1295	33	a	a	DT
9935	1295	34	more	more	RBR
9935	1295	35	intelligent	intelligent	JJ
9935	1295	36	manner	manner	NN
9935	1295	37	.	.	.
9935	1296	1	In	in	IN
9935	1296	2	view	view	NN
9935	1296	3	of	of	IN
9935	1296	4	these	these	DT
9935	1296	5	facts	fact	NNS
9935	1296	6	,	,	,
9935	1296	7	a	a	DT
9935	1296	8	table	table	NN
9935	1296	9	of	of	IN
9935	1296	10	terms	term	NNS
9935	1296	11	that	that	WDT
9935	1296	12	are	be	VBP
9935	1296	13	made	make	VBN
9935	1296	14	use	use	NN
9935	1296	15	of	of	IN
9935	1296	16	in	in	IN
9935	1296	17	cookery	cookery	NN
9935	1296	18	is	be	VBZ
9935	1296	19	here	here	RB
9935	1296	20	given	give	VBN
9935	1296	21	,	,	,
9935	1296	22	together	together	RB
9935	1296	23	with	with	IN
9935	1296	24	definitions	definition	NNS
9935	1296	25	of	of	IN
9935	1296	26	the	the	DT
9935	1296	27	words	word	NNS
9935	1296	28	and	and	CC
9935	1296	29	,	,	,
9935	1296	30	wherever	wherever	WRB
9935	1296	31	it	-PRON-	PRP
9935	1296	32	has	have	VBZ
9935	1296	33	been	be	VBN
9935	1296	34	deemed	deem	VBN
9935	1296	35	necessary	necessary	JJ
9935	1296	36	,	,	,
9935	1296	37	with	with	IN
9935	1296	38	as	as	RB
9935	1296	39	accurate	accurate	JJ
9935	1296	40	pronunciations	pronunciation	NNS
9935	1296	41	as	as	IN
9935	1296	42	can	can	MD
9935	1296	43	be	be	VB
9935	1296	44	obtained	obtain	VBN
9935	1296	45	.	.	.
9935	1297	1	The	the	DT
9935	1297	2	terms	term	NNS
9935	1297	3	are	be	VBP
9935	1297	4	given	give	VBN
9935	1297	5	in	in	IN
9935	1297	6	bold	bold	JJ
9935	1297	7	-	-	HYPH
9935	1297	8	faced	faced	JJ
9935	1297	9	type	type	NN
9935	1297	10	,	,	,
9935	1297	11	and	and	CC
9935	1297	12	for	for	IN
9935	1297	13	easy	easy	JJ
9935	1297	14	reference	reference	NN
9935	1297	15	are	be	VBP
9935	1297	16	arranged	arrange	VBN
9935	1297	17	alphabetically	alphabetically	RB
9935	1297	18	.	.	.
9935	1298	1	It	-PRON-	PRP
9935	1298	2	is	be	VBZ
9935	1298	3	recommended	recommend	VBN
9935	1298	4	that	that	IN
9935	1298	5	constant	constant	JJ
9935	1298	6	use	use	NN
9935	1298	7	be	be	VB
9935	1298	8	made	make	VBN
9935	1298	9	of	of	IN
9935	1298	10	this	this	DT
9935	1298	11	table	table	NN
9935	1298	12	,	,	,
9935	1298	13	for	for	IN
9935	1298	14	much	much	JJ
9935	1298	15	of	of	IN
9935	1298	16	the	the	DT
9935	1298	17	success	success	NN
9935	1298	18	achieved	achieve	VBN
9935	1298	19	in	in	IN
9935	1298	20	cookery	cookery	NN
9935	1298	21	depends	depend	VBZ
9935	1298	22	on	on	IN
9935	1298	23	a	a	DT
9935	1298	24	clear	clear	JJ
9935	1298	25	understanding	understanding	NN
9935	1298	26	of	of	IN
9935	1298	27	the	the	DT
9935	1298	28	words	word	NNS
9935	1298	29	and	and	CC
9935	1298	30	expressions	expression	NNS
9935	1298	31	that	that	WDT
9935	1298	32	are	be	VBP
9935	1298	33	peculiar	peculiar	JJ
9935	1298	34	to	to	IN
9935	1298	35	this	this	DT
9935	1298	36	science	science	NN
9935	1298	37	.	.	.
9935	1299	1	Ã	Ã	NNP
9935	1299	2	�	�	NNP
9935	1299	3	la	la	UH
9935	1299	4	;	;	:
9935	1299	5	au	au	NNP
9935	1299	6	;	;	:
9935	1299	7	aux	aux	NNP
9935	1299	8	(	(	-LRB-
9935	1299	9	ah	ah	UH
9935	1299	10	lah	lah	NNP
9935	1299	11	;	;	:
9935	1299	12	o	o	XX
9935	1299	13	;	;	:
9935	1299	14	o).--With	o).--with	JJ
9935	1299	15	;	;	:
9935	1299	16	dressed	dress	VBN
9935	1299	17	in	in	IN
9935	1299	18	a	a	DT
9935	1299	19	certain	certain	JJ
9935	1299	20	style	style	NN
9935	1299	21	;	;	:
9935	1299	22	as	as	IN
9935	1299	23	,	,	,
9935	1299	24	smelts	smelt	NNS
9935	1299	25	Ã	Ã	NNP
9935	1299	26	  	  	_SP
9935	1299	27	la	la	NNP
9935	1299	28	tartare	tartare	NN
9935	1299	29	,	,	,
9935	1299	30	which	which	WDT
9935	1299	31	means	mean	VBZ
9935	1299	32	smelts	smelt	NNS
9935	1299	33	with	with	IN
9935	1299	34	tartare	tartare	NN
9935	1299	35	sauce	sauce	NN
9935	1299	36	.	.	.
9935	1300	1	Au	au	IN
9935	1300	2	gratin	gratin	NN
9935	1300	3	(	(	-LRB-
9935	1300	4	o	o	NN
9935	1300	5	gra	gra	NNP
9935	1300	6	-	-	HYPH
9935	1300	7	tang).--Literally	tang).--Literally	NNP
9935	1300	8	,	,	,
9935	1300	9	dressed	dress	VBN
9935	1300	10	with	with	IN
9935	1300	11	brown	brown	JJ
9935	1300	12	crumbs	crumb	NNS
9935	1300	13	.	.	.
9935	1301	1	In	in	IN
9935	1301	2	actual	actual	JJ
9935	1301	3	practice	practice	NN
9935	1301	4	,	,	,
9935	1301	5	also	also	RB
9935	1301	6	flavored	flavor	VBN
9935	1301	7	with	with	IN
9935	1301	8	grated	grate	VBN
9935	1301	9	cheese	cheese	NN
9935	1301	10	.	.	.
9935	1302	1	Au	Au	NNP
9935	1302	2	naturel	naturel	NNP
9935	1302	3	(	(	-LRB-
9935	1302	4	o	o	FW
9935	1302	5	nat	nat	JJ
9935	1302	6	-	-	HYPH
9935	1302	7	ü-rayl).--A	ü-rayl).--A	NNP
9935	1302	8	term	term	NN
9935	1302	9	applied	apply	VBN
9935	1302	10	to	to	IN
9935	1302	11	uncooked	uncooked	JJ
9935	1302	12	vegetables	vegetable	NNS
9935	1302	13	,	,	,
9935	1302	14	to	to	TO
9935	1302	15	indicate	indicate	VB
9935	1302	16	that	that	IN
9935	1302	17	they	-PRON-	PRP
9935	1302	18	are	be	VBP
9935	1302	19	served	serve	VBN
9935	1302	20	in	in	IN
9935	1302	21	their	-PRON-	PRP$
9935	1302	22	natural	natural	JJ
9935	1302	23	state	state	NN
9935	1302	24	without	without	IN
9935	1302	25	sauce	sauce	NN
9935	1302	26	or	or	CC
9935	1302	27	dressing	dress	VBG
9935	1302	28	applied	apply	VBD
9935	1302	29	.	.	.
9935	1303	1	Potatoes	Potatoes	NNP
9935	1303	2	au	au	NNP
9935	1303	3	naturel	naturel	NNP
9935	1303	4	are	be	VBP
9935	1303	5	served	serve	VBN
9935	1303	6	cooked	cook	VBN
9935	1303	7	;	;	:
9935	1303	8	but	but	CC
9935	1303	9	unpeeled	unpeeled	JJ
9935	1303	10	.	.	.
9935	1304	1	BÃ	BÃ	NNP
9935	1304	2	©	©	NNP
9935	1304	3	chamel	chamel	NN
9935	1304	4	(	(	-LRB-
9935	1304	5	bay	bay	NN
9935	1304	6	-	-	HYPH
9935	1304	7	sham	sham	NNP
9935	1304	8	-	-	HYPH
9935	1304	9	ayl).--A	ayl).--a	NN
9935	1304	10	sauce	sauce	NN
9935	1304	11	made	make	VBN
9935	1304	12	with	with	IN
9935	1304	13	white	white	JJ
9935	1304	14	stock	stock	NN
9935	1304	15	and	and	CC
9935	1304	16	cream	cream	NN
9935	1304	17	or	or	CC
9935	1304	18	milk	milk	NN
9935	1304	19	-	-	HYPH
9935	1304	20	named	name	VBN
9935	1304	21	from	from	IN
9935	1304	22	a	a	DT
9935	1304	23	celebrated	celebrated	JJ
9935	1304	24	cook	cook	NN
9935	1304	25	.	.	.
9935	1305	1	Biscuit	Biscuit	NNP
9935	1305	2	GlacÃ	GlacÃ	NNP
9935	1305	3	©	©	NNP
9935	1305	4	(	(	-LRB-
9935	1305	5	bis	bis	NN
9935	1305	6	-	-	HYPH
9935	1305	7	kü-ee	kã¼-ee	NN
9935	1305	8	glah	glah	NNP
9935	1305	9	-	-	HYPH
9935	1305	10	say).--Ice	say).--ice	CD
9935	1305	11	cream	cream	NN
9935	1305	12	served	serve	VBD
9935	1305	13	in	in	IN
9935	1305	14	glacÃ	glacÃ	NNP
9935	1305	15	©	©	NNP
9935	1305	16	d	d	NN
9935	1305	17	shells	shell	NNS
9935	1305	18	,	,	,
9935	1305	19	sometimes	sometimes	RB
9935	1305	20	in	in	IN
9935	1305	21	paper	paper	NN
9935	1305	22	cases	case	NNS
9935	1305	23	.	.	.
9935	1306	1	Bisque.--A	Bisque.--A	NNP
9935	1306	2	thick	thick	JJ
9935	1306	3	soup	soup	NN
9935	1306	4	usually	usually	RB
9935	1306	5	made	make	VBN
9935	1306	6	from	from	IN
9935	1306	7	shellfish	shellfish	NN
9935	1306	8	or	or	CC
9935	1306	9	game	game	NN
9935	1306	10	;	;	:
9935	1306	11	also	also	RB
9935	1306	12	,	,	,
9935	1306	13	an	an	DT
9935	1306	14	ice	ice	NN
9935	1306	15	cream	cream	NN
9935	1306	16	to	to	TO
9935	1306	17	which	which	WDT
9935	1306	18	finely	finely	RB
9935	1306	19	chopped	chop	VBN
9935	1306	20	macaroons	macaroon	NNS
9935	1306	21	have	have	VBP
9935	1306	22	been	be	VBN
9935	1306	23	added	add	VBN
9935	1306	24	.	.	.
9935	1307	1	BouchÃ	BouchÃ	NNP
9935	1307	2	©	©	NNPS
9935	1307	3	es	es	NN
9935	1307	4	(	(	-LRB-
9935	1307	5	boosh	boosh	NN
9935	1307	6	-	-	HYPH
9935	1307	7	ay).--Small	ay).--Small	NNS
9935	1307	8	patties	patty	NNS
9935	1307	9	;	;	:
9935	1307	10	literally	literally	RB
9935	1307	11	,	,	,
9935	1307	12	a	a	DT
9935	1307	13	mouthful	mouthful	NN
9935	1307	14	.	.	.
9935	1308	1	Boudin	Boudin	NNP
9935	1308	2	(	(	-LRB-
9935	1308	3	boo	boo	JJ
9935	1308	4	-	-	HYPH
9935	1308	5	dang).--A	dang).--a	JJ
9935	1308	6	delicate	delicate	JJ
9935	1308	7	side	side	NN
9935	1308	8	dish	dish	NN
9935	1308	9	prepared	prepare	VBN
9935	1308	10	with	with	IN
9935	1308	11	forcemeat	forcemeat	NN
9935	1308	12	.	.	.
9935	1309	1	Bouquet	bouquet	NN
9935	1309	2	of	of	IN
9935	1309	3	Herbs.--A	herbs.--a	NN
9935	1309	4	bouquet	bouquet	NN
9935	1309	5	consisting	consist	VBG
9935	1309	6	of	of	IN
9935	1309	7	a	a	DT
9935	1309	8	sprig	sprig	NN
9935	1309	9	of	of	IN
9935	1309	10	parsley	parsley	NNP
9935	1309	11	,	,	,
9935	1309	12	thyme	thyme	NNS
9935	1309	13	,	,	,
9935	1309	14	and	and	CC
9935	1309	15	sweet	sweet	JJ
9935	1309	16	marjoram	marjoram	NNP
9935	1309	17	,	,	,
9935	1309	18	a	a	DT
9935	1309	19	bay	bay	NN
9935	1309	20	leaf	leaf	NN
9935	1309	21	,	,	,
9935	1309	22	and	and	CC
9935	1309	23	perhaps	perhaps	RB
9935	1309	24	a	a	DT
9935	1309	25	stalk	stalk	NN
9935	1309	26	of	of	IN
9935	1309	27	celery	celery	NN
9935	1309	28	,	,	,
9935	1309	29	tied	tie	VBN
9935	1309	30	firmly	firmly	RB
9935	1309	31	together	together	RB
9935	1309	32	and	and	CC
9935	1309	33	used	use	VBD
9935	1309	34	as	as	IN
9935	1309	35	flavoring	flavor	VBG
9935	1309	36	in	in	IN
9935	1309	37	a	a	DT
9935	1309	38	soup	soup	NN
9935	1309	39	or	or	CC
9935	1309	40	stew	stew	NN
9935	1309	41	.	.	.
9935	1310	1	Arranged	arrange	VBN
9935	1310	2	in	in	IN
9935	1310	3	this	this	DT
9935	1310	4	way	way	NN
9935	1310	5	,	,	,
9935	1310	6	the	the	DT
9935	1310	7	herbs	herb	NNS
9935	1310	8	are	be	VBP
9935	1310	9	more	more	RBR
9935	1310	10	easily	easily	RB
9935	1310	11	removed	remove	VBN
9935	1310	12	when	when	WRB
9935	1310	13	cooked	cook	VBN
9935	1310	14	.	.	.
9935	1311	1	CafÃ	CafÃ	NNP
9935	1311	2	©	©	NNP
9935	1311	3	au	au	NNP
9935	1311	4	Lait	Lait	NNP
9935	1311	5	(	(	-LRB-
9935	1311	6	ka	ka	FW
9935	1311	7	-	-	HYPH
9935	1311	8	fay	fay	VB
9935	1311	9	o	o	NN
9935	1311	10	lay).--Coffee	lay).--coffee	NN
9935	1311	11	with	with	IN
9935	1311	12	milk	milk	NN
9935	1311	13	.	.	.
9935	1312	1	CafÃ	CafÃ	NNP
9935	1312	2	©	©	NNP
9935	1312	3	Noir	Noir	NNP
9935	1312	4	(	(	-LRB-
9935	1312	5	ka	ka	FW
9935	1312	6	-	-	HYPH
9935	1312	7	fay	fay	VB
9935	1312	8	nooar).--Black	nooar).--black	NN
9935	1312	9	coffee	coffee	NN
9935	1312	10	.	.	.
9935	1313	1	CanapÃ	CanapÃ	NNP
9935	1313	2	©	©	NNP
9935	1313	3	s	s	NN
9935	1313	4	(	(	-LRB-
9935	1313	5	kan	kan	JJ
9935	1313	6	-	-	HYPH
9935	1313	7	ap	ap	NN
9935	1313	8	-	-	HYPH
9935	1313	9	ay).--Small	ay).--small	DT
9935	1313	10	slices	slice	NNS
9935	1313	11	of	of	IN
9935	1313	12	bread	bread	NN
9935	1313	13	toasted	toast	VBN
9935	1313	14	or	or	CC
9935	1313	15	sautÃ	sautÃ	NNP
9935	1313	16	©	©	NNP
9935	1313	17	d	d	NN
9935	1313	18	in	in	IN
9935	1313	19	butter	butter	NN
9935	1313	20	and	and	CC
9935	1313	21	spread	spread	VBD
9935	1313	22	with	with	IN
9935	1313	23	a	a	DT
9935	1313	24	savory	savory	JJ
9935	1313	25	paste	paste	NN
9935	1313	26	of	of	IN
9935	1313	27	meats	meat	NNS
9935	1313	28	,	,	,
9935	1313	29	fish	fish	NNS
9935	1313	30	,	,	,
9935	1313	31	or	or	CC
9935	1313	32	vegetables	vegetable	NNS
9935	1313	33	.	.	.
9935	1314	1	They	-PRON-	PRP
9935	1314	2	are	be	VBP
9935	1314	3	served	serve	VBN
9935	1314	4	either	either	CC
9935	1314	5	hot	hot	JJ
9935	1314	6	or	or	CC
9935	1314	7	cold	cold	JJ
9935	1314	8	as	as	IN
9935	1314	9	an	an	DT
9935	1314	10	appetizer	appetizer	NN
9935	1314	11	or	or	CC
9935	1314	12	as	as	IN
9935	1314	13	a	a	DT
9935	1314	14	first	first	JJ
9935	1314	15	course	course	NN
9935	1314	16	for	for	IN
9935	1314	17	lunch	lunch	NN
9935	1314	18	or	or	CC
9935	1314	19	dinner	dinner	NN
9935	1314	20	.	.	.
9935	1315	1	Canard	Canard	NNP
9935	1315	2	(	(	-LRB-
9935	1315	3	kan	kan	NN
9935	1315	4	-	-	HYPH
9935	1315	5	ar).--Duck	ar).--duck	NN
9935	1315	6	.	.	.
9935	1316	1	Capers.--Small	Capers.--Small	NNP
9935	1316	2	pickled	pickle	VBD
9935	1316	3	buds	bud	NNS
9935	1316	4	of	of	IN
9935	1316	5	a	a	DT
9935	1316	6	European	european	JJ
9935	1316	7	shrub	shrub	NN
9935	1316	8	,	,	,
9935	1316	9	used	use	VBN
9935	1316	10	in	in	IN
9935	1316	11	sauces	sauce	NNS
9935	1316	12	and	and	CC
9935	1316	13	in	in	IN
9935	1316	14	seasoning	seasoning	NN
9935	1316	15	.	.	.
9935	1317	1	Capon.--A	Capon.--A	NNP
9935	1317	2	male	male	NNP
9935	1317	3	fowl	fowl	NN
9935	1317	4	castrated	castrate	VBN
9935	1317	5	for	for	IN
9935	1317	6	the	the	DT
9935	1317	7	purpose	purpose	NN
9935	1317	8	of	of	IN
9935	1317	9	improving	improve	VBG
9935	1317	10	the	the	DT
9935	1317	11	quality	quality	NN
9935	1317	12	of	of	IN
9935	1317	13	the	the	DT
9935	1317	14	flesh	flesh	NN
9935	1317	15	.	.	.
9935	1318	1	Caramel.--A	Caramel.--A	NNP
9935	1318	2	sirup	sirup	NN
9935	1318	3	of	of	IN
9935	1318	4	browned	brown	VBN
9935	1318	5	sugar	sugar	NN
9935	1318	6	.	.	.
9935	1319	1	Casserole.--A	Casserole.--A	NNP
9935	1319	2	covered	cover	VBD
9935	1319	3	earthenware	earthenware	NNP
9935	1319	4	dish	dish	NN
9935	1319	5	in	in	IN
9935	1319	6	which	which	WDT
9935	1319	7	foods	food	NNS
9935	1319	8	are	be	VBP
9935	1319	9	cooked	cook	VBN
9935	1319	10	.	.	.
9935	1320	1	Champignons	Champignons	NNP
9935	1320	2	(	(	-LRB-
9935	1320	3	shang	shang	NNP
9935	1320	4	-	-	HYPH
9935	1320	5	pe	pe	JJ
9935	1320	6	-	-	HYPH
9935	1320	7	nyong).--The	nyong).--the	JJ
9935	1320	8	French	french	JJ
9935	1320	9	name	name	NN
9935	1320	10	for	for	IN
9935	1320	11	mushrooms	mushroom	NNS
9935	1320	12	.	.	.
9935	1321	1	Chartreuse	Chartreuse	NNP
9935	1321	2	(	(	-LRB-
9935	1321	3	shar	shar	NNP
9935	1321	4	-	-	HYPH
9935	1321	5	truhz).--A	truhz).--a	JJ
9935	1321	6	preparation	preparation	NN
9935	1321	7	of	of	IN
9935	1321	8	game	game	NN
9935	1321	9	,	,	,
9935	1321	10	meat	meat	NN
9935	1321	11	,	,	,
9935	1321	12	fish	fish	NN
9935	1321	13	,	,	,
9935	1321	14	etc	etc	FW
9935	1321	15	.	.	NN
9935	1321	16	,	,	,
9935	1321	17	molded	mold	VBN
9935	1321	18	in	in	IN
9935	1321	19	jelly	jelly	NNP
9935	1321	20	and	and	CC
9935	1321	21	surrounded	surround	VBN
9935	1321	22	by	by	IN
9935	1321	23	vegetables	vegetable	NNS
9935	1321	24	.	.	.
9935	1322	1	The	the	DT
9935	1322	2	name	name	NN
9935	1322	3	was	be	VBD
9935	1322	4	given	give	VBN
9935	1322	5	to	to	IN
9935	1322	6	the	the	DT
9935	1322	7	dish	dish	NN
9935	1322	8	by	by	IN
9935	1322	9	the	the	DT
9935	1322	10	monks	monk	NNS
9935	1322	11	of	of	IN
9935	1322	12	the	the	DT
9935	1322	13	monastery	monastery	NN
9935	1322	14	of	of	IN
9935	1322	15	Chartreuse	Chartreuse	NNP
9935	1322	16	.	.	.
9935	1323	1	Chiffonade	Chiffonade	NNP
9935	1323	2	(	(	-LRB-
9935	1323	3	shif	shif	JJ
9935	1323	4	-	-	HYPH
9935	1323	5	fong	fong	JJ
9935	1323	6	-	-	HYPH
9935	1323	7	ad).--Salad	ad).--salad	NN
9935	1323	8	herbs	herb	NNS
9935	1323	9	finely	finely	RB
9935	1323	10	shredded	shred	VBD
9935	1323	11	and	and	CC
9935	1323	12	then	then	RB
9935	1323	13	sautÃ	sautÃ	NNP
9935	1323	14	©	©	NNP
9935	1323	15	d	d	NN
9935	1323	16	or	or	CC
9935	1323	17	used	use	VBN
9935	1323	18	in	in	IN
9935	1323	19	salads	salad	NNS
9935	1323	20	.	.	.
9935	1324	1	Chillies.--Small	chillies.--small	DT
9935	1324	2	red	red	JJ
9935	1324	3	peppers	pepper	NNS
9935	1324	4	used	use	VBN
9935	1324	5	in	in	IN
9935	1324	6	seasoning	seasoning	NN
9935	1324	7	.	.	.
9935	1325	1	Chives.--An	chives.--an	JJ
9935	1325	2	herb	herb	NN
9935	1325	3	allied	ally	VBN
9935	1325	4	to	to	IN
9935	1325	5	the	the	DT
9935	1325	6	onion	onion	NN
9935	1325	7	family	family	NN
9935	1325	8	.	.	.
9935	1326	1	Chutney.--An	Chutney.--An	NNP
9935	1326	2	East	east	JJ
9935	1326	3	Indian	indian	JJ
9935	1326	4	sweet	sweet	JJ
9935	1326	5	pickle	pickle	NN
9935	1326	6	.	.	.
9935	1327	1	Citron.--The	citron.--the	JJ
9935	1327	2	rind	rind	NN
9935	1327	3	of	of	IN
9935	1327	4	a	a	DT
9935	1327	5	fruit	fruit	NN
9935	1327	6	of	of	IN
9935	1327	7	the	the	DT
9935	1327	8	lemon	lemon	NN
9935	1327	9	species	specie	NNS
9935	1327	10	preserved	preserve	VBN
9935	1327	11	in	in	IN
9935	1327	12	sugar	sugar	NN
9935	1327	13	.	.	.
9935	1328	1	Collops.--Meat	Collops.--Meat	:
9935	1328	2	cut	cut	VBN
9935	1328	3	in	in	IN
9935	1328	4	small	small	JJ
9935	1328	5	pieces	piece	NNS
9935	1328	6	.	.	.
9935	1329	1	Compote.--Fruit	Compote.--Fruit	NNP
9935	1329	2	stewed	stew	VBD
9935	1329	3	in	in	IN
9935	1329	4	sirup	sirup	NN
9935	1329	5	.	.	.
9935	1330	1	Coquilles	Coquilles	NNP
9935	1330	2	(	(	-LRB-
9935	1330	3	ko	ko	NNP
9935	1330	4	-	-	HYPH
9935	1330	5	ke	ke	NNP
9935	1330	6	-	-	HYPH
9935	1330	7	yuh).--Scallop	yuh).--Scallop	NNP
9935	1330	8	shells	shell	NNS
9935	1330	9	in	in	IN
9935	1330	10	which	which	WDT
9935	1330	11	fish	fish	NN
9935	1330	12	or	or	CC
9935	1330	13	oysters	oyster	NNS
9935	1330	14	are	be	VBP
9935	1330	15	sometimes	sometimes	RB
9935	1330	16	served	serve	VBN
9935	1330	17	.	.	.
9935	1331	1	CrÃ	CrÃ	NNP
9935	1331	2	©	©	NNP
9935	1331	3	ole	ole	CD
9935	1331	4	,	,	,
9935	1331	5	Ã	Ã	NNP
9935	1331	6	  	  	_SP
9935	1331	7	la	la	NNP
9935	1331	8	(	(	-LRB-
9935	1331	9	kray	kray	NNP
9935	1331	10	-	-	HYPH
9935	1331	11	ol	ol	NNP
9935	1331	12	,	,	,
9935	1331	13	ah	ah	UH
9935	1331	14	lah).--With	lah).--with	ADD
9935	1331	15	tomatoes	tomato	NNS
9935	1331	16	.	.	.
9935	1332	1	Croustade	Croustade	NNP
9935	1332	2	(	(	-LRB-
9935	1332	3	kroos	kroos	NNP
9935	1332	4	-	-	HYPH
9935	1332	5	tad).--A	tad).--a	NN
9935	1332	6	thick	thick	JJ
9935	1332	7	piece	piece	NN
9935	1332	8	of	of	IN
9935	1332	9	bread	bread	NN
9935	1332	10	that	that	WDT
9935	1332	11	has	have	VBZ
9935	1332	12	been	be	VBN
9935	1332	13	hollowed	hollow	VBN
9935	1332	14	out	out	RP
9935	1332	15	and	and	CC
9935	1332	16	then	then	RB
9935	1332	17	toasted	toast	VBD
9935	1332	18	or	or	CC
9935	1332	19	fried	fry	VBN
9935	1332	20	crisp	crisp	RB
9935	1332	21	.	.	.
9935	1333	1	The	the	DT
9935	1333	2	depression	depression	NN
9935	1333	3	is	be	VBZ
9935	1333	4	filled	fill	VBN
9935	1333	5	with	with	IN
9935	1333	6	food	food	NN
9935	1333	7	.	.	.
9935	1334	1	Croutons	crouton	NNS
9935	1334	2	(	(	-LRB-
9935	1334	3	kroo	kroo	NNP
9935	1334	4	-	-	:
9935	1334	5	tong).--Bread	tong).--bread	JJ
9935	1334	6	diced	dice	VBN
9935	1334	7	and	and	CC
9935	1334	8	fried	fried	JJ
9935	1334	9	or	or	CC
9935	1334	10	toasted	toast	VBD
9935	1334	11	to	to	TO
9935	1334	12	serve	serve	VB
9935	1334	13	with	with	IN
9935	1334	14	or	or	CC
9935	1334	15	in	in	IN
9935	1334	16	soup	soup	NN
9935	1334	17	.	.	.
9935	1335	1	Curry.--An	curry.--an	JJ
9935	1335	2	East	East	NNP
9935	1335	3	Indian	indian	JJ
9935	1335	4	preparation	preparation	NN
9935	1335	5	made	make	VBN
9935	1335	6	of	of	IN
9935	1335	7	hot	hot	JJ
9935	1335	8	seeds	seed	NNS
9935	1335	9	,	,	,
9935	1335	10	spices	spice	NNS
9935	1335	11	,	,	,
9935	1335	12	and	and	CC
9935	1335	13	dried	dry	VBN
9935	1335	14	herbs	herb	NNS
9935	1335	15	.	.	.
9935	1336	1	Demi	Demi	NNP
9935	1336	2	-	-	HYPH
9935	1336	3	Tasse	Tasse	NNP
9935	1336	4	(	(	-LRB-
9935	1336	5	duh	duh	NNP
9935	1336	6	-	-	HYPH
9935	1336	7	mee	mee	NN
9935	1336	8	tass).--Literally	tass).--literally	NN
9935	1336	9	,	,	,
9935	1336	10	a	a	DT
9935	1336	11	half	half	JJ
9935	1336	12	cup	cup	NN
9935	1336	13	.	.	.
9935	1337	1	As	as	IN
9935	1337	2	commonly	commonly	RB
9935	1337	3	used	use	VBN
9935	1337	4	,	,	,
9935	1337	5	it	-PRON-	PRP
9935	1337	6	refers	refer	VBZ
9935	1337	7	to	to	IN
9935	1337	8	a	a	DT
9935	1337	9	small	small	JJ
9935	1337	10	cup	cup	NN
9935	1337	11	in	in	IN
9935	1337	12	which	which	WDT
9935	1337	13	after	after	IN
9935	1337	14	-	-	HYPH
9935	1337	15	dinner	dinner	NN
9935	1337	16	coffee	coffee	NN
9935	1337	17	is	be	VBZ
9935	1337	18	served	serve	VBN
9935	1337	19	.	.	.
9935	1338	1	Deviled.--Highly	deviled.--highly	RB
9935	1338	2	seasoned	season	VBN
9935	1338	3	.	.	.
9935	1339	1	Dill.--A	Dill.--A	NNP
9935	1339	2	plant	plant	NNP
9935	1339	3	used	use	VBN
9935	1339	4	for	for	IN
9935	1339	5	flavoring	flavor	VBG
9935	1339	6	pickles	pickle	NNS
9935	1339	7	.	.	.
9935	1340	1	En	en	IN
9935	1340	2	coquille	coquille	NNP
9935	1340	3	(	(	-LRB-
9935	1340	4	ang	ang	NNP
9935	1340	5	ko	ko	NNP
9935	1340	6	-	-	HYPH
9935	1340	7	ke	ke	NNP
9935	1340	8	-	-	HYPH
9935	1340	9	yuh).--Served	yuh).--Served	NNP
9935	1340	10	in	in	IN
9935	1340	11	shells	shell	NNS
9935	1340	12	.	.	.
9935	1341	1	EntrÃ	EntrÃ	NNP
9935	1341	2	©	©	NNP
9935	1341	3	es	es	XX
9935	1341	4	(	(	-LRB-
9935	1341	5	ang	ang	NNP
9935	1341	6	-	-	HYPH
9935	1341	7	tray).--Small	tray).--Small	NNP
9935	1341	8	made	make	VBD
9935	1341	9	dishes	dish	NNS
9935	1341	10	served	serve	VBN
9935	1341	11	with	with	IN
9935	1341	12	lunch	lunch	NN
9935	1341	13	or	or	CC
9935	1341	14	dinner	dinner	NN
9935	1341	15	.	.	.
9935	1342	1	They	-PRON-	PRP
9935	1342	2	are	be	VBP
9935	1342	3	sometimes	sometimes	RB
9935	1342	4	served	serve	VBN
9935	1342	5	as	as	IN
9935	1342	6	a	a	DT
9935	1342	7	course	course	NN
9935	1342	8	between	between	IN
9935	1342	9	the	the	DT
9935	1342	10	main	main	JJ
9935	1342	11	courses	course	NNS
9935	1342	12	of	of	IN
9935	1342	13	a	a	DT
9935	1342	14	meal	meal	NN
9935	1342	15	.	.	.
9935	1343	1	Escarole	escarole	NN
9935	1343	2	(	(	-LRB-
9935	1343	3	ays	ays	NNP
9935	1343	4	-	-	HYPH
9935	1343	5	kar	kar	NN
9935	1343	6	-	-	HYPH
9935	1343	7	ol).--A	ol).--A	NNP
9935	1343	8	broad	broad	RB
9935	1343	9	-	-	HYPH
9935	1343	10	leaved	leave	VBN
9935	1343	11	kind	kind	NN
9935	1343	12	of	of	IN
9935	1343	13	endive	endive	JJ
9935	1343	14	.	.	.
9935	1344	1	Farce	farce	NN
9935	1344	2	or	or	CC
9935	1344	3	Forcemeat.--A	forcemeat.--a	NN
9935	1344	4	mixture	mixture	NN
9935	1344	5	of	of	IN
9935	1344	6	meat	meat	NN
9935	1344	7	,	,	,
9935	1344	8	bread	bread	NN
9935	1344	9	,	,	,
9935	1344	10	etc	etc	FW
9935	1344	11	.	.	NN
9935	1344	12	,	,	,
9935	1344	13	used	use	VBN
9935	1344	14	as	as	IN
9935	1344	15	stuffing	stuff	VBG
9935	1344	16	.	.	.
9935	1345	1	Fillets	fillet	NNS
9935	1345	2	(	(	-LRB-
9935	1345	3	fe	fe	FW
9935	1345	4	-	-	HYPH
9935	1345	5	lay).--Long	lay).--long	JJ
9935	1345	6	,	,	,
9935	1345	7	thin	thin	JJ
9935	1345	8	pieces	piece	NNS
9935	1345	9	of	of	IN
9935	1345	10	meat	meat	NN
9935	1345	11	or	or	CC
9935	1345	12	fish	fish	NN
9935	1345	13	generally	generally	RB
9935	1345	14	rolled	roll	VBN
9935	1345	15	and	and	CC
9935	1345	16	tied	tie	VBN
9935	1345	17	.	.	.
9935	1346	1	Fillet	Fillet	NNP
9935	1346	2	Mignons	Mignons	NNP
9935	1346	3	(	(	-LRB-
9935	1346	4	fe	fe	FW
9935	1346	5	-	-	HYPH
9935	1346	6	lay	lie	VBD
9935	1346	7	me	-PRON-	PRP
9935	1346	8	-	-	HYPH
9935	1346	9	nyong).--Small	nyong).--small	JJ
9935	1346	10	slices	slice	NNS
9935	1346	11	from	from	IN
9935	1346	12	fillet	fillet	NNP
9935	1346	13	of	of	IN
9935	1346	14	beef	beef	NN
9935	1346	15	,	,	,
9935	1346	16	served	serve	VBD
9935	1346	17	with	with	IN
9935	1346	18	steak	steak	NN
9935	1346	19	.	.	.
9935	1347	1	Fondant.--Sugar	Fondant.--Sugar	NNP
9935	1347	2	boiled	boil	VBN
9935	1347	3	with	with	IN
9935	1347	4	water	water	NN
9935	1347	5	and	and	CC
9935	1347	6	stirred	stir	VBD
9935	1347	7	to	to	IN
9935	1347	8	a	a	DT
9935	1347	9	heavy	heavy	JJ
9935	1347	10	paste	paste	NN
9935	1347	11	.	.	.
9935	1348	1	It	-PRON-	PRP
9935	1348	2	is	be	VBZ
9935	1348	3	used	use	VBN
9935	1348	4	for	for	IN
9935	1348	5	the	the	DT
9935	1348	6	icing	icing	NN
9935	1348	7	of	of	IN
9935	1348	8	cake	cake	NN
9935	1348	9	or	or	CC
9935	1348	10	the	the	DT
9935	1348	11	making	making	NN
9935	1348	12	of	of	IN
9935	1348	13	French	french	JJ
9935	1348	14	candies	candy	NNS
9935	1348	15	.	.	.
9935	1349	1	Fondue.--A	fondue.--a	LS
9935	1349	2	dish	dish	NNP
9935	1349	3	made	make	VBN
9935	1349	4	usually	usually	RB
9935	1349	5	with	with	IN
9935	1349	6	melted	melt	VBN
9935	1349	7	or	or	CC
9935	1349	8	grated	grate	VBN
9935	1349	9	cheese	cheese	NN
9935	1349	10	.	.	.
9935	1350	1	There	there	EX
9935	1350	2	are	be	VBP
9935	1350	3	several	several	JJ
9935	1350	4	varieties	variety	NNS
9935	1350	5	of	of	IN
9935	1350	6	this	this	DT
9935	1350	7	preparation	preparation	NN
9935	1350	8	.	.	.
9935	1351	1	FrappÃ	FrappÃ	NNS
9935	1351	2	©	©	NNP
9935	1351	3	(	(	-LRB-
9935	1351	4	frap	frap	NN
9935	1351	5	-	-	HYPH
9935	1351	6	pay).--Semifrozen	pay).--Semifrozen	NNP
9935	1351	7	.	.	.
9935	1352	1	Fromage	Fromage	NNP
9935	1352	2	(	(	-LRB-
9935	1352	3	fro	fro	NNP
9935	1352	4	-	-	HYPH
9935	1352	5	magh).--Cheese	magh).--cheese	NN
9935	1352	6	.	.	.
9935	1353	1	GlacÃ	GlacÃ	NNP
9935	1353	2	©	©	NNP
9935	1353	3	(	(	-LRB-
9935	1353	4	glah	glah	NN
9935	1353	5	-	-	HYPH
9935	1353	6	say).-Covered	say).-covere	VBN
9935	1353	7	with	with	IN
9935	1353	8	icing	ice	VBG
9935	1353	9	;	;	:
9935	1353	10	literally	literally	RB
9935	1353	11	,	,	,
9935	1353	12	a	a	DT
9935	1353	13	shining	shine	VBG
9935	1353	14	surface	surface	NN
9935	1353	15	.	.	.
9935	1354	1	Glaze.--The	Glaze.--The	NNP
9935	1354	2	juices	juice	NNS
9935	1354	3	of	of	IN
9935	1354	4	meat	meat	NN
9935	1354	5	cooked	cook	VBN
9935	1354	6	down	down	RP
9935	1354	7	to	to	IN
9935	1354	8	a	a	DT
9935	1354	9	concentration	concentration	NN
9935	1354	10	and	and	CC
9935	1354	11	used	use	VBN
9935	1354	12	as	as	IN
9935	1354	13	a	a	DT
9935	1354	14	foundation	foundation	NN
9935	1354	15	for	for	IN
9935	1354	16	soups	soup	NNS
9935	1354	17	and	and	CC
9935	1354	18	gravies	gravy	NNS
9935	1354	19	.	.	.
9935	1355	1	Goulash	Goulash	NNP
9935	1355	2	(	(	-LRB-
9935	1355	3	gool	gool	NN
9935	1355	4	-	-	HYPH
9935	1355	5	ash).--A	ash).--A	VBN
9935	1355	6	Hungarian	hungarian	JJ
9935	1355	7	beef	beef	NN
9935	1355	8	stew	stew	NN
9935	1355	9	,	,	,
9935	1355	10	highly	highly	RB
9935	1355	11	seasoned	seasoned	JJ
9935	1355	12	.	.	.
9935	1356	1	Gumbo.--A	gumbo.--a	LS
9935	1356	2	dish	dish	NN
9935	1356	3	of	of	IN
9935	1356	4	food	food	NN
9935	1356	5	made	make	VBN
9935	1356	6	of	of	IN
9935	1356	7	young	young	JJ
9935	1356	8	capsules	capsule	NNS
9935	1356	9	of	of	IN
9935	1356	10	okra	okra	NN
9935	1356	11	,	,	,
9935	1356	12	seasoned	season	VBN
9935	1356	13	with	with	IN
9935	1356	14	salt	salt	NN
9935	1356	15	and	and	CC
9935	1356	16	pepper	pepper	NN
9935	1356	17	,	,	,
9935	1356	18	stewed	stew	VBN
9935	1356	19	and	and	CC
9935	1356	20	then	then	RB
9935	1356	21	served	serve	VBD
9935	1356	22	with	with	IN
9935	1356	23	melted	melted	JJ
9935	1356	24	butter	butter	NN
9935	1356	25	.	.	.
9935	1357	1	Haricot	Haricot	NNP
9935	1357	2	(	(	-LRB-
9935	1357	3	har	har	NN
9935	1357	4	-	-	HYPH
9935	1357	5	e	e	NNP
9935	1357	6	-	-	HYPH
9935	1357	7	ko).--A	ko).--A	NNP
9935	1357	8	small	small	JJ
9935	1357	9	bean	bean	NN
9935	1357	10	;	;	:
9935	1357	11	a	a	DT
9935	1357	12	bit	bit	NN
9935	1357	13	;	;	:
9935	1357	14	also	also	RB
9935	1357	15	,	,	,
9935	1357	16	a	a	DT
9935	1357	17	stew	stew	NN
9935	1357	18	in	in	IN
9935	1357	19	which	which	WDT
9935	1357	20	the	the	DT
9935	1357	21	meat	meat	NN
9935	1357	22	and	and	CC
9935	1357	23	vegetables	vegetable	NNS
9935	1357	24	are	be	VBP
9935	1357	25	finely	finely	RB
9935	1357	26	divided	divide	VBN
9935	1357	27	.	.	.
9935	1358	1	Homard	Homard	NNP
9935	1358	2	(	(	-LRB-
9935	1358	3	ho	ho	NNP
9935	1358	4	-	-	HYPH
9935	1358	5	mar).--Lobster	mar).--Lobster	NNP
9935	1358	6	.	.	.
9935	1359	1	Hors	Hors	NNP
9935	1359	2	d'oeuvres	d'oeuvres	NNP
9935	1359	3	(	(	-LRB-
9935	1359	4	or	or	CC
9935	1359	5	-	-	HYPH
9935	1359	6	d'uhvr').--Relishes	d'uhvr').--Relishes	NNP
9935	1359	7	.	.	.
9935	1360	1	Italiene	Italiene	NNP
9935	1360	2	,	,	,
9935	1360	3	Ã	Ã	NNP
9935	1360	4	  	  	_SP
9935	1360	5	la	la	NNP
9935	1360	6	(	(	-LRB-
9935	1360	7	e	e	JJ
9935	1360	8	-	-	NN
9935	1360	9	tal	tal	NNP
9935	1360	10	-	-	HYPH
9935	1360	11	yang	yang	NNP
9935	1360	12	,	,	,
9935	1360	13	ah	ah	UH
9935	1360	14	lah).--In	lah).--In	NNP
9935	1360	15	Italian	italian	JJ
9935	1360	16	style	style	NN
9935	1360	17	.	.	.
9935	1361	1	Jardinière	Jardinière	NNP
9935	1361	2	(	(	-LRB-
9935	1361	3	zhar	zhar	NNP
9935	1361	4	-	-	HYPH
9935	1361	5	de	de	NNP
9935	1361	6	-	-	JJ
9935	1361	7	nyayr).--A	nyayr).--a	JJ
9935	1361	8	mixed	mix	VBD
9935	1361	9	preparation	preparation	NN
9935	1361	10	of	of	IN
9935	1361	11	vegetables	vegetable	NNS
9935	1361	12	stewed	stew	VBN
9935	1361	13	in	in	IN
9935	1361	14	their	-PRON-	PRP$
9935	1361	15	own	own	JJ
9935	1361	16	sauce	sauce	NN
9935	1361	17	;	;	:
9935	1361	18	also	also	RB
9935	1361	19	,	,	,
9935	1361	20	a	a	DT
9935	1361	21	garnish	garnish	NN
9935	1361	22	of	of	IN
9935	1361	23	various	various	JJ
9935	1361	24	vegetables	vegetable	NNS
9935	1361	25	.	.	.
9935	1362	1	Julienne	Julienne	NNP
9935	1362	2	(	(	-LRB-
9935	1362	3	zhü-lyayn).--A	zhü-lyayn).--A	NNP
9935	1362	4	clear	clear	JJ
9935	1362	5	soup	soup	NN
9935	1362	6	with	with	IN
9935	1362	7	shredded	shredded	JJ
9935	1362	8	vegetables	vegetable	NNS
9935	1362	9	.	.	.
9935	1363	1	Junket.--Milk	Junket.--Milk	NNP
9935	1363	2	jellied	jelly	VBN
9935	1363	3	by	by	IN
9935	1363	4	means	mean	NNS
9935	1363	5	of	of	IN
9935	1363	6	rennet	rennet	NN
9935	1363	7	.	.	.
9935	1364	1	Kippered.--Dried	kippered.--dried	JJ
9935	1364	2	or	or	CC
9935	1364	3	smoked	smoke	VBN
9935	1364	4	.	.	.
9935	1365	1	Larding.--The	larding.--the	JJ
9935	1365	2	insertion	insertion	NN
9935	1365	3	of	of	IN
9935	1365	4	strips	strip	NNS
9935	1365	5	of	of	IN
9935	1365	6	fat	fat	NN
9935	1365	7	pork	pork	NN
9935	1365	8	into	into	IN
9935	1365	9	lean	lean	JJ
9935	1365	10	meat	meat	NN
9935	1365	11	.	.	.
9935	1366	1	The	the	DT
9935	1366	2	fat	fat	NN
9935	1366	3	is	be	VBZ
9935	1366	4	inserted	insert	VBN
9935	1366	5	before	before	IN
9935	1366	6	cooking	cooking	NN
9935	1366	7	.	.	.
9935	1367	1	Lardon.--A	Lardon.--A	NNP
9935	1367	2	piece	piece	NN
9935	1367	3	of	of	IN
9935	1367	4	salt	salt	NN
9935	1367	5	pork	pork	NN
9935	1367	6	or	or	CC
9935	1367	7	bacon	bacon	NN
9935	1367	8	used	use	VBN
9935	1367	9	in	in	IN
9935	1367	10	larding	lard	VBG
9935	1367	11	.	.	.
9935	1368	1	Legumes.--The	legumes.--the	NN
9935	1368	2	vegetables	vegetable	NNS
9935	1368	3	belonging	belong	VBG
9935	1368	4	to	to	IN
9935	1368	5	the	the	DT
9935	1368	6	bean	bean	NN
9935	1368	7	family	family	NN
9935	1368	8	;	;	:
9935	1368	9	namely	namely	RB
9935	1368	10	,	,	,
9935	1368	11	beans	bean	NNS
9935	1368	12	,	,	,
9935	1368	13	peas	pea	NNS
9935	1368	14	,	,	,
9935	1368	15	and	and	CC
9935	1368	16	lentils	lentil	NNS
9935	1368	17	.	.	.
9935	1369	1	Lentils.--A	Lentils.--A	NNP
9935	1369	2	variety	variety	NN
9935	1369	3	of	of	IN
9935	1369	4	the	the	DT
9935	1369	5	class	class	NN
9935	1369	6	of	of	IN
9935	1369	7	vegetables	vegetable	NNS
9935	1369	8	called	call	VBN
9935	1369	9	legumes	legume	NNS
9935	1369	10	.	.	.
9935	1370	1	MacÃ	MacÃ	NNP
9935	1370	2	©	©	NNP
9935	1370	3	doine	doine	NN
9935	1370	4	(	(	-LRB-
9935	1370	5	mah	mah	NNP
9935	1370	6	-	-	HYPH
9935	1370	7	say	say	NNP
9935	1370	8	-	-	HYPH
9935	1370	9	dooan).--A	dooan).--A	NNP
9935	1370	10	mixture	mixture	NN
9935	1370	11	of	of	IN
9935	1370	12	green	green	JJ
9935	1370	13	vegetables	vegetable	NNS
9935	1370	14	.	.	.
9935	1371	1	Marinade	Marinade	NNP
9935	1371	2	(	(	-LRB-
9935	1371	3	mar	mar	NNP
9935	1371	4	-	-	HYPH
9935	1371	5	e	e	NNP
9935	1371	6	-	-	HYPH
9935	1371	7	nad).--A	nad).--A	NNP
9935	1371	8	pickle	pickle	NN
9935	1371	9	used	use	VBN
9935	1371	10	for	for	IN
9935	1371	11	seasoning	seasoning	NN
9935	1371	12	meat	meat	NN
9935	1371	13	or	or	CC
9935	1371	14	fish	fish	NN
9935	1371	15	before	before	IN
9935	1371	16	cooking	cooking	NN
9935	1371	17	.	.	.
9935	1372	1	Marinate.--To	Marinate.--To	NNP
9935	1372	2	pickle	pickle	NNP
9935	1372	3	in	in	IN
9935	1372	4	vinegar	vinegar	NN
9935	1372	5	or	or	CC
9935	1372	6	French	french	JJ
9935	1372	7	dressing	dressing	NN
9935	1372	8	,	,	,
9935	1372	9	as	as	IN
9935	1372	10	meat	meat	NN
9935	1372	11	or	or	CC
9935	1372	12	fish	fish	NN
9935	1372	13	is	be	VBZ
9935	1372	14	seasoned	season	VBN
9935	1372	15	.	.	.
9935	1373	1	Marrons	Marrons	NNP
9935	1373	2	(	(	-LRB-
9935	1373	3	ma	ma	NNP
9935	1373	4	-	-	HYPH
9935	1373	5	rong).--Chestnuts	rong).--Chestnuts	NNP
9935	1373	6	.	.	.
9935	1374	1	Menu.--A	Menu.--A	NNP
9935	1374	2	bill	bill	NNP
9935	1374	3	of	of	IN
9935	1374	4	fare	fare	NNP
9935	1374	5	.	.	.
9935	1375	1	Meringue	meringue	NN
9935	1375	2	(	(	-LRB-
9935	1375	3	muh	muh	NNP
9935	1375	4	-	-	HYPH
9935	1375	5	rang).--A	rang).--A	NNP
9935	1375	6	kind	kind	RB
9935	1375	7	of	of	RB
9935	1375	8	icing	ice	VBG
9935	1375	9	made	make	VBN
9935	1375	10	of	of	IN
9935	1375	11	white	white	NN
9935	1375	12	of	of	IN
9935	1375	13	egg	egg	NN
9935	1375	14	and	and	CC
9935	1375	15	sugar	sugar	NN
9935	1375	16	well	well	UH
9935	1375	17	beaten	beat	VBN
9935	1375	18	.	.	.
9935	1376	1	Mousse	Mousse	NNP
9935	1376	2	(	(	-LRB-
9935	1376	3	moos).--Ice	moos).--Ice	NNP
9935	1376	4	cream	cream	NN
9935	1376	5	made	make	VBN
9935	1376	6	with	with	IN
9935	1376	7	whipped	whip	VBN
9935	1376	8	cream	cream	NN
9935	1376	9	and	and	CC
9935	1376	10	beaten	beat	VBD
9935	1376	11	egg	egg	NN
9935	1376	12	and	and	CC
9935	1376	13	frozen	freeze	VBN
9935	1376	14	without	without	IN
9935	1376	15	turning	turn	VBG
9935	1376	16	.	.	.
9935	1377	1	Nougat	Nougat	NNP
9935	1377	2	(	(	-LRB-
9935	1377	3	noo	noo	NNP
9935	1377	4	-	-	HYPH
9935	1377	5	gah).--A	gah).--A	NNP
9935	1377	6	mixture	mixture	NN
9935	1377	7	of	of	IN
9935	1377	8	almonds	almond	NNS
9935	1377	9	and	and	CC
9935	1377	10	sugar	sugar	NN
9935	1377	11	.	.	.
9935	1378	1	Paprika.--Hungarian	Paprika.--Hungarian	NNP
9935	1378	2	sweet	sweet	NNP
9935	1378	3	pepper	pepper	NN
9935	1378	4	ground	ground	NN
9935	1378	5	fine	fine	RB
9935	1378	6	and	and	CC
9935	1378	7	used	use	VBD
9935	1378	8	as	as	IN
9935	1378	9	a	a	DT
9935	1378	10	seasoning	seasoning	NN
9935	1378	11	.	.	.
9935	1379	1	It	-PRON-	PRP
9935	1379	2	is	be	VBZ
9935	1379	3	less	less	RBR
9935	1379	4	stinging	stinging	JJ
9935	1379	5	than	than	IN
9935	1379	6	red	red	JJ
9935	1379	7	or	or	CC
9935	1379	8	Cayenne	Cayenne	NNP
9935	1379	9	pepper	pepper	NN
9935	1379	10	.	.	.
9935	1380	1	PâtÃ	pã¢tã	CD
9935	1380	2	©	©	NNP
9935	1380	3	(	(	-LRB-
9935	1380	4	pa	pa	NNP
9935	1380	5	-	-	HYPH
9935	1380	6	tay).--A	tay).--A	NNP
9935	1380	7	little	little	JJ
9935	1380	8	pie	pie	NN
9935	1380	9	;	;	:
9935	1380	10	a	a	DT
9935	1380	11	pastry	pastry	NN
9935	1380	12	or	or	CC
9935	1380	13	patty	patty	NNP
9935	1380	14	.	.	.
9935	1381	1	Pimiento.--Sweet	Pimiento.--Sweet	NNP
9935	1381	2	red	red	JJ
9935	1381	3	peppers	pepper	NNS
9935	1381	4	used	use	VBN
9935	1381	5	as	as	IN
9935	1381	6	a	a	DT
9935	1381	7	vegetable	vegetable	NN
9935	1381	8	,	,	,
9935	1381	9	a	a	DT
9935	1381	10	salad	salad	NN
9935	1381	11	,	,	,
9935	1381	12	or	or	CC
9935	1381	13	a	a	DT
9935	1381	14	relish	relish	NN
9935	1381	15	.	.	.
9935	1382	1	Pistachio	Pistachio	NNP
9935	1382	2	(	(	-LRB-
9935	1382	3	pis	pis	NN
9935	1382	4	-	-	HYPH
9935	1382	5	ta	ta	NNP
9935	1382	6	-	-	HYPH
9935	1382	7	shioh).--A	shioh).--A	NNP
9935	1382	8	pale	pale	JJ
9935	1382	9	greenish	greenish	JJ
9935	1382	10	nut	nut	NN
9935	1382	11	resembling	resemble	VBG
9935	1382	12	an	an	DT
9935	1382	13	almond	almond	NN
9935	1382	14	.	.	.
9935	1383	1	Potage	potage	NN
9935	1383	2	(	(	-LRB-
9935	1383	3	pot	pot	NN
9935	1383	4	-	-	HYPH
9935	1383	5	azh).--Soup	azh).--soup	NN
9935	1383	6	.	.	.
9935	1384	1	PurÃ	purã	NN
9935	1384	2	©	©	NNP
9935	1384	3	e	e	NN
9935	1384	4	(	(	-LRB-
9935	1384	5	pü-ray).-A	pü-ray).-A	NNP
9935	1384	6	thick	thick	JJ
9935	1384	7	soup	soup	NN
9935	1384	8	containing	contain	VBG
9935	1384	9	cooked	cook	VBN
9935	1384	10	vegetables	vegetable	NNS
9935	1384	11	that	that	WDT
9935	1384	12	have	have	VBP
9935	1384	13	been	be	VBN
9935	1384	14	rubbed	rub	VBN
9935	1384	15	through	through	IN
9935	1384	16	a	a	DT
9935	1384	17	sieve	sieve	NN
9935	1384	18	.	.	.
9935	1385	1	Ragoût	Ragoût	NNP
9935	1385	2	(	(	-LRB-
9935	1385	3	ra	ra	NNP
9935	1385	4	-	-	HYPH
9935	1385	5	goo).--A	goo).--A	NNP
9935	1385	6	stew	stew	NN
9935	1385	7	made	make	VBN
9935	1385	8	of	of	IN
9935	1385	9	meat	meat	NN
9935	1385	10	or	or	CC
9935	1385	11	meat	meat	NN
9935	1385	12	and	and	CC
9935	1385	13	vegetables	vegetable	NNS
9935	1385	14	and	and	CC
9935	1385	15	served	serve	VBD
9935	1385	16	with	with	IN
9935	1385	17	a	a	DT
9935	1385	18	sauce	sauce	NN
9935	1385	19	.	.	.
9935	1386	1	Ramekin.--A	Ramekin.--A	NNP
9935	1386	2	preparation	preparation	NN
9935	1386	3	of	of	IN
9935	1386	4	cheese	cheese	NN
9935	1386	5	and	and	CC
9935	1386	6	puff	puff	NN
9935	1386	7	paste	paste	NN
9935	1386	8	or	or	CC
9935	1386	9	toast	toast	NN
9935	1386	10	,	,	,
9935	1386	11	which	which	WDT
9935	1386	12	is	be	VBZ
9935	1386	13	baked	bake	VBN
9935	1386	14	or	or	CC
9935	1386	15	browned	brown	VBN
9935	1386	16	.	.	.
9935	1387	1	This	this	DT
9935	1387	2	word	word	NN
9935	1387	3	is	be	VBZ
9935	1387	4	sometimes	sometimes	RB
9935	1387	5	used	use	VBN
9935	1387	6	to	to	TO
9935	1387	7	designate	designate	VB
9935	1387	8	the	the	DT
9935	1387	9	dish	dish	NN
9935	1387	10	in	in	IN
9935	1387	11	which	which	WDT
9935	1387	12	such	such	PDT
9935	1387	13	a	a	DT
9935	1387	14	mixture	mixture	NN
9935	1387	15	is	be	VBZ
9935	1387	16	cooked	cook	VBN
9935	1387	17	.	.	.
9935	1388	1	RÃ	RÃ	NNP
9935	1388	2	©	©	NNP
9935	1388	3	chauffÃ	chauffÃ	NNP
9935	1388	4	©	©	NNP
9935	1388	5	(	(	-LRB-
9935	1388	6	ray	ray	NNP
9935	1388	7	-	-	HYPH
9935	1388	8	sho	sho	NNP
9935	1388	9	-	-	HYPH
9935	1388	10	fay).--A	fay).--a	JJ
9935	1388	11	warmed	warm	VBN
9935	1388	12	-	-	HYPH
9935	1388	13	over	over	RP
9935	1388	14	dish	dish	NN
9935	1388	15	.	.	.
9935	1389	1	Rissoles.--Small	rissoles.--small	DT
9935	1389	2	shapes	shape	NNS
9935	1389	3	of	of	IN
9935	1389	4	puff	puff	NNP
9935	1389	5	paste	paste	NN
9935	1389	6	filled	fill	VBN
9935	1389	7	with	with	IN
9935	1389	8	some	some	DT
9935	1389	9	mixture	mixture	NN
9935	1389	10	and	and	CC
9935	1389	11	fried	fry	VBN
9935	1389	12	or	or	CC
9935	1389	13	baked	bake	VBD
9935	1389	14	.	.	.
9935	1390	1	It	-PRON-	PRP
9935	1390	2	also	also	RB
9935	1390	3	refers	refer	VBZ
9935	1390	4	to	to	IN
9935	1390	5	balls	ball	NNS
9935	1390	6	of	of	IN
9935	1390	7	minced	mince	VBN
9935	1390	8	meat	meat	NN
9935	1390	9	,	,	,
9935	1390	10	egged	egg	VBD
9935	1390	11	,	,	,
9935	1390	12	crumbed	crumb	VBD
9935	1390	13	,	,	,
9935	1390	14	and	and	CC
9935	1390	15	fried	fry	VBN
9935	1390	16	until	until	IN
9935	1390	17	crisp	crisp	NNS
9935	1390	18	.	.	.
9935	1391	1	Roux	Roux	NNP
9935	1391	2	(	(	-LRB-
9935	1391	3	roo).--Thickening	roo).--thickene	VBG
9935	1391	4	made	make	VBN
9935	1391	5	with	with	IN
9935	1391	6	butter	butter	NN
9935	1391	7	and	and	CC
9935	1391	8	flour	flour	NN
9935	1391	9	.	.	.
9935	1392	1	Salmi	Salmi	NNP
9935	1392	2	(	(	-LRB-
9935	1392	3	sal	sal	NN
9935	1392	4	-	-	HYPH
9935	1392	5	mee).--A	mee).--A	NNS
9935	1392	6	stew	stew	NN
9935	1392	7	or	or	CC
9935	1392	8	hash	hash	NN
9935	1392	9	of	of	IN
9935	1392	10	game	game	NN
9935	1392	11	.	.	.
9935	1393	1	Salpicon	Salpicon	NNP
9935	1393	2	(	(	-LRB-
9935	1393	3	sal	sal	NN
9935	1393	4	-	-	HYPH
9935	1393	5	pee	pee	RB
9935	1393	6	-	-	HYPH
9935	1393	7	kong).--Minced	kong).--mince	VBN
9935	1393	8	poultry	poultry	NN
9935	1393	9	,	,	,
9935	1393	10	ham	ham	NN
9935	1393	11	,	,	,
9935	1393	12	or	or	CC
9935	1393	13	other	other	JJ
9935	1393	14	meats	meat	NNS
9935	1393	15	mixed	mix	VBN
9935	1393	16	with	with	IN
9935	1393	17	a	a	DT
9935	1393	18	thick	thick	JJ
9935	1393	19	sauce	sauce	NN
9935	1393	20	.	.	.
9935	1394	1	Sauce	sauce	NN
9935	1394	2	Piquante	Piquante	NNP
9935	1394	3	(	(	-LRB-
9935	1394	4	sos	sos	NNP
9935	1394	5	-	-	HYPH
9935	1394	6	pe	pe	VBN
9935	1394	7	-	-	HYPH
9935	1394	8	kangt).--An	kangt).--an	NN
9935	1394	9	acid	acid	NN
9935	1394	10	sauce	sauce	NN
9935	1394	11	.	.	.
9935	1395	1	Shallot.--A	Shallot.--A	NNP
9935	1395	2	variety	variety	NN
9935	1395	3	of	of	IN
9935	1395	4	onion	onion	NN
9935	1395	5	.	.	.
9935	1396	1	Sorbet	Sorbet	NNP
9935	1396	2	(	(	-LRB-
9935	1396	3	sor	sor	NN
9935	1396	4	-	-	HYPH
9935	1396	5	bay).--A	bay).--a	NN
9935	1396	6	sherbet	sherbet	NN
9935	1396	7	,	,	,
9935	1396	8	frozen	frozen	JJ
9935	1396	9	punch	punch	NN
9935	1396	10	,	,	,
9935	1396	11	or	or	CC
9935	1396	12	water	water	NN
9935	1396	13	ice	ice	NN
9935	1396	14	;	;	:
9935	1396	15	the	the	DT
9935	1396	16	same	same	JJ
9935	1396	17	as	as	IN
9935	1396	18	sherbet	sherbet	NN
9935	1396	19	.	.	.
9935	1397	1	SoufflÃ	SoufflÃ	NNP
9935	1397	2	©	©	NNP
9935	1397	3	(	(	-LRB-
9935	1397	4	soo	soo	NNP
9935	1397	5	-	-	:
9935	1397	6	flay).--Literally	flay).--literally	RB
9935	1397	7	,	,	,
9935	1397	8	puffed	puff	VBD
9935	1397	9	up	up	RP
9935	1397	10	.	.	.
9935	1398	1	As	as	IN
9935	1398	2	generally	generally	RB
9935	1398	3	understood	understand	VBN
9935	1398	4	,	,	,
9935	1398	5	it	-PRON-	PRP
9935	1398	6	is	be	VBZ
9935	1398	7	a	a	DT
9935	1398	8	spongy	spongy	JJ
9935	1398	9	mixture	mixture	NN
9935	1398	10	made	make	VBN
9935	1398	11	light	light	NN
9935	1398	12	with	with	IN
9935	1398	13	eggs	egg	NNS
9935	1398	14	and	and	CC
9935	1398	15	baked	bake	VBD
9935	1398	16	,	,	,
9935	1398	17	the	the	DT
9935	1398	18	foundation	foundation	NN
9935	1398	19	of	of	IN
9935	1398	20	which	which	WDT
9935	1398	21	may	may	MD
9935	1398	22	be	be	VB
9935	1398	23	meat	meat	NN
9935	1398	24	,	,	,
9935	1398	25	fish	fish	NN
9935	1398	26	,	,	,
9935	1398	27	cheese	cheese	NN
9935	1398	28	,	,	,
9935	1398	29	vegetables	vegetable	NNS
9935	1398	30	,	,	,
9935	1398	31	or	or	CC
9935	1398	32	fruit	fruit	NN
9935	1398	33	.	.	.
9935	1399	1	Soy.--A	soy.--a	JJ
9935	1399	2	Japanese	japanese	JJ
9935	1399	3	sauce	sauce	NN
9935	1399	4	prepared	prepare	VBD
9935	1399	5	from	from	IN
9935	1399	6	the	the	DT
9935	1399	7	seed	seed	NN
9935	1399	8	of	of	IN
9935	1399	9	the	the	DT
9935	1399	10	soy	soy	NN
9935	1399	11	bean	bean	NN
9935	1399	12	.	.	.
9935	1400	1	It	-PRON-	PRP
9935	1400	2	has	have	VBZ
9935	1400	3	an	an	DT
9935	1400	4	agreeable	agreeable	JJ
9935	1400	5	flavor	flavor	NN
9935	1400	6	and	and	CC
9935	1400	7	a	a	DT
9935	1400	8	clear	clear	JJ
9935	1400	9	brown	brown	JJ
9935	1400	10	color	color	NN
9935	1400	11	and	and	CC
9935	1400	12	is	be	VBZ
9935	1400	13	used	use	VBN
9935	1400	14	to	to	TO
9935	1400	15	color	color	VB
9935	1400	16	soups	soup	NNS
9935	1400	17	and	and	CC
9935	1400	18	sauces	sauce	NNS
9935	1400	19	.	.	.
9935	1401	1	Stock.--The	Stock.--The	NNP
9935	1401	2	foundation	foundation	NN
9935	1401	3	for	for	IN
9935	1401	4	soup	soup	NN
9935	1401	5	made	make	VBN
9935	1401	6	by	by	IN
9935	1401	7	cooking	cook	VBG
9935	1401	8	meat	meat	NN
9935	1401	9	,	,	,
9935	1401	10	bones	bone	NNS
9935	1401	11	,	,	,
9935	1401	12	and	and	CC
9935	1401	13	vegetables	vegetable	NNS
9935	1401	14	.	.	.
9935	1402	1	Sultanas.--White	sultanas.--white	CD
9935	1402	2	or	or	CC
9935	1402	3	yellow	yellow	JJ
9935	1402	4	seedless	seedless	NN
9935	1402	5	grapes	grape	NNS
9935	1402	6	,	,	,
9935	1402	7	grown	grow	VBN
9935	1402	8	in	in	IN
9935	1402	9	Corinth	Corinth	NNP
9935	1402	10	.	.	.
9935	1403	1	Tarragon	Tarragon	NNP
9935	1403	2	(	(	-LRB-
9935	1403	3	tar	tar	NNP
9935	1403	4	-	-	HYPH
9935	1403	5	ra	ra	JJ
9935	1403	6	-	-	HYPH
9935	1403	7	gonk).--An	gonk).--an	JJ
9935	1403	8	herb	herb	NN
9935	1403	9	used	use	VBN
9935	1403	10	in	in	IN
9935	1403	11	seasoning	seasoning	NN
9935	1403	12	certain	certain	JJ
9935	1403	13	dressing	dressing	NN
9935	1403	14	and	and	CC
9935	1403	15	sauces	sauce	NNS
9935	1403	16	;	;	:
9935	1403	17	it	-PRON-	PRP
9935	1403	18	is	be	VBZ
9935	1403	19	also	also	RB
9935	1403	20	employed	employ	VBN
9935	1403	21	in	in	IN
9935	1403	22	flavoring	flavor	VBG
9935	1403	23	tarragon	tarragon	NNP
9935	1403	24	vinegar	vinegar	NN
9935	1403	25	.	.	.
9935	1404	1	Tartare	Tartare	NNP
9935	1404	2	Sauce	sauce	NN
9935	1404	3	(	(	-LRB-
9935	1404	4	tar	tar	NN
9935	1404	5	-	-	HYPH
9935	1404	6	tar	tar	NN
9935	1404	7	sos).--A	sos).--a	NN
9935	1404	8	mayonnaise	mayonnaise	NN
9935	1404	9	dressing	dress	VBG
9935	1404	10	to	to	TO
9935	1404	11	which	which	WDT
9935	1404	12	have	have	VBP
9935	1404	13	been	be	VBN
9935	1404	14	added	add	VBN
9935	1404	15	chopped	chop	VBN
9935	1404	16	pickle	pickle	NN
9935	1404	17	,	,	,
9935	1404	18	capers	caper	NNS
9935	1404	19	,	,	,
9935	1404	20	and	and	CC
9935	1404	21	parsley	parsley	NN
9935	1404	22	in	in	IN
9935	1404	23	order	order	NN
9935	1404	24	to	to	TO
9935	1404	25	make	make	VB
9935	1404	26	a	a	DT
9935	1404	27	tart	tart	JJ
9935	1404	28	sauce	sauce	NN
9935	1404	29	for	for	IN
9935	1404	30	fish	fish	NN
9935	1404	31	.	.	.
9935	1405	1	Timbale.--A	Timbale.--A	NNP
9935	1405	2	pie	pie	NNP
9935	1405	3	raised	raise	VBD
9935	1405	4	in	in	IN
9935	1405	5	a	a	DT
9935	1405	6	mold	mold	NN
9935	1405	7	;	;	:
9935	1405	8	also	also	RB
9935	1405	9	,	,	,
9935	1405	10	a	a	DT
9935	1405	11	shell	shell	NN
9935	1405	12	filled	fill	VBN
9935	1405	13	with	with	IN
9935	1405	14	forcemeat	forcemeat	NN
9935	1405	15	or	or	CC
9935	1405	16	ragoût	ragoût	NNP
9935	1405	17	.	.	.
9935	1406	1	Truffles.--A	Truffles.--A	NNP
9935	1406	2	species	specie	NNS
9935	1406	3	of	of	IN
9935	1406	4	fungi	fungi	NNP
9935	1406	5	growing	grow	VBG
9935	1406	6	in	in	IN
9935	1406	7	clusters	cluster	NNS
9935	1406	8	some	some	DT
9935	1406	9	inches	inch	NNS
9935	1406	10	below	below	IN
9935	1406	11	the	the	DT
9935	1406	12	soil	soil	NN
9935	1406	13	,	,	,
9935	1406	14	and	and	CC
9935	1406	15	having	have	VBG
9935	1406	16	an	an	DT
9935	1406	17	agreeable	agreeable	JJ
9935	1406	18	perfume	perfume	NN
9935	1406	19	,	,	,
9935	1406	20	which	which	WDT
9935	1406	21	is	be	VBZ
9935	1406	22	easily	easily	RB
9935	1406	23	scented	scent	VBN
9935	1406	24	by	by	IN
9935	1406	25	pigs	pig	NNS
9935	1406	26	,	,	,
9935	1406	27	who	who	WP
9935	1406	28	are	be	VBP
9935	1406	29	fond	fond	JJ
9935	1406	30	of	of	IN
9935	1406	31	them	-PRON-	PRP
9935	1406	32	,	,	,
9935	1406	33	and	and	CC
9935	1406	34	by	by	IN
9935	1406	35	dogs	dog	NNS
9935	1406	36	trained	train	VBN
9935	1406	37	to	to	TO
9935	1406	38	find	find	VB
9935	1406	39	them	-PRON-	PRP
9935	1406	40	.	.	.
9935	1407	1	They	-PRON-	PRP
9935	1407	2	are	be	VBP
9935	1407	3	found	find	VBN
9935	1407	4	abundantly	abundantly	RB
9935	1407	5	in	in	IN
9935	1407	6	France	France	NNP
9935	1407	7	,	,	,
9935	1407	8	but	but	CC
9935	1407	9	are	be	VBP
9935	1407	10	not	not	RB
9935	1407	11	subject	subject	JJ
9935	1407	12	to	to	IN
9935	1407	13	cultivation	cultivation	NN
9935	1407	14	.	.	.
9935	1408	1	They	-PRON-	PRP
9935	1408	2	are	be	VBP
9935	1408	3	used	use	VBN
9935	1408	4	chiefly	chiefly	RB
9935	1408	5	for	for	IN
9935	1408	6	seasoning	seasoning	NN
9935	1408	7	and	and	CC
9935	1408	8	garnishing	garnishing	NN
9935	1408	9	.	.	.
9935	1409	1	Vanilla.--The	Vanilla.--The	NNP
9935	1409	2	bean	bean	NN
9935	1409	3	of	of	IN
9935	1409	4	the	the	DT
9935	1409	5	tropical	tropical	JJ
9935	1409	6	orchid	orchid	NN
9935	1409	7	or	or	CC
9935	1409	8	the	the	DT
9935	1409	9	extract	extract	NN
9935	1409	10	obtained	obtain	VBN
9935	1409	11	from	from	IN
9935	1409	12	this	this	DT
9935	1409	13	fruit	fruit	NN
9935	1409	14	.	.	.
9935	1410	1	Used	use	VBN
9935	1410	2	in	in	IN
9935	1410	3	flavoring	flavor	VBG
9935	1410	4	desserts	dessert	NNS
9935	1410	5	,	,	,
9935	1410	6	etc	etc	FW
9935	1410	7	.	.	.
9935	1411	1	Vinaigrette	Vinaigrette	NNP
9935	1411	2	Sauce	Sauce	NNP
9935	1411	3	(	(	-LRB-
9935	1411	4	ve	ve	JJ
9935	1411	5	-	-	HYPH
9935	1411	6	nay	nay	NN
9935	1411	7	-	-	HYPH
9935	1411	8	grayt	grayt	NN
9935	1411	9	sos).--A	sos).--a	NN
9935	1411	10	sauce	sauce	NN
9935	1411	11	made	make	VBN
9935	1411	12	with	with	IN
9935	1411	13	oil	oil	NN
9935	1411	14	and	and	CC
9935	1411	15	vinegar	vinegar	NN
9935	1411	16	,	,	,
9935	1411	17	to	to	TO
9935	1411	18	which	which	WDT
9935	1411	19	are	be	VBP
9935	1411	20	added	add	VBN
9935	1411	21	finely	finely	RB
9935	1411	22	minced	mince	VBN
9935	1411	23	chives	chive	NNS
9935	1411	24	,	,	,
9935	1411	25	peppers	pepper	NNS
9935	1411	26	,	,	,
9935	1411	27	or	or	CC
9935	1411	28	other	other	JJ
9935	1411	29	highly	highly	RB
9935	1411	30	flavored	flavor	VBN
9935	1411	31	green	green	JJ
9935	1411	32	vegetables	vegetable	NNS
9935	1411	33	and	and	CC
9935	1411	34	spices	spice	NNS
9935	1411	35	.	.	.
9935	1412	1	Vol	Vol	NNP
9935	1412	2	au	au	NNP
9935	1412	3	Vent	Vent	NNP
9935	1412	4	(	(	-LRB-
9935	1412	5	vol	vol	NNP
9935	1412	6	o	o	NNP
9935	1412	7	vang).--A	vang).--A	NNP
9935	1412	8	crust	crust	NN
9935	1412	9	of	of	IN
9935	1412	10	light	light	JJ
9935	1412	11	puff	puff	NN
9935	1412	12	paste	paste	NN
9935	1412	13	.	.	.
9935	1413	1	Also	also	RB
9935	1413	2	,	,	,
9935	1413	3	a	a	DT
9935	1413	4	large	large	JJ
9935	1413	5	pâtÃ	pã¢tã	NN
9935	1413	6	©	©	NN
9935	1413	7	or	or	CC
9935	1413	8	form	form	NN
9935	1413	9	of	of	IN
9935	1413	10	pastry	pastry	NN
9935	1413	11	filled	fill	VBN
9935	1413	12	with	with	IN
9935	1413	13	a	a	DT
9935	1413	14	savory	savory	JJ
9935	1413	15	preparation	preparation	NN
9935	1413	16	of	of	IN
9935	1413	17	oysters	oyster	NNS
9935	1413	18	,	,	,
9935	1413	19	fish	fish	NNS
9935	1413	20	,	,	,
9935	1413	21	or	or	CC
9935	1413	22	meat	meat	NN
9935	1413	23	and	and	CC
9935	1413	24	a	a	DT
9935	1413	25	cream	cream	NN
9935	1413	26	sauce	sauce	NN
9935	1413	27	.	.	.
9935	1414	1	Zwieback	zwieback	NN
9935	1414	2	(	(	-LRB-
9935	1414	3	tsouee	tsouee	NNP
9935	1414	4	-	-	HYPH
9935	1414	5	bak).--Bread	bak).--Bread	NNP
9935	1414	6	toasted	toast	VBD
9935	1414	7	twice	twice	RB
9935	1414	8	.	.	.
9935	1415	1	*	*	NFP
9935	1415	2	*	*	NFP
9935	1415	3	*	*	NFP
9935	1415	4	*	*	NFP
9935	1415	5	*	*	NFP
9935	1415	6	ESSENTIALS	essential	NNS
9935	1415	7	OF	of	IN
9935	1415	8	COOKERY	cookery	NN
9935	1415	9	(	(	-LRB-
9935	1415	10	PART	PART	NNP
9935	1415	11	2	2	CD
9935	1415	12	)	)	-RRB-
9935	1415	13	EXAMINATION	examination	NN
9935	1415	14	QUESTIONS	question	NNS
9935	1415	15	(	(	-LRB-
9935	1415	16	1	1	CD
9935	1415	17	)	)	-RRB-
9935	1415	18	What	what	WDT
9935	1415	19	points	point	NNS
9935	1415	20	must	must	MD
9935	1415	21	be	be	VB
9935	1415	22	kept	keep	VBN
9935	1415	23	in	in	IN
9935	1415	24	mind	mind	NN
9935	1415	25	in	in	IN
9935	1415	26	the	the	DT
9935	1415	27	selection	selection	NN
9935	1415	28	of	of	IN
9935	1415	29	cooking	cook	VBG
9935	1415	30	utensils	utensil	NNS
9935	1415	31	?	?	.
9935	1416	1	(	(	-LRB-
9935	1416	2	2	2	LS
9935	1416	3	)	)	-RRB-
9935	1416	4	Mention	mention	VB
9935	1416	5	three	three	CD
9935	1416	6	materials	material	NNS
9935	1416	7	used	use	VBN
9935	1416	8	for	for	IN
9935	1416	9	cooking	cook	VBG
9935	1416	10	utensils	utensil	NNS
9935	1416	11	and	and	CC
9935	1416	12	explain	explain	VB
9935	1416	13	their	-PRON-	PRP$
9935	1416	14	advantages	advantage	NNS
9935	1416	15	.	.	.
9935	1417	1	(	(	-LRB-
9935	1417	2	3	3	CD
9935	1417	3	)	)	-RRB-
9935	1417	4	(	(	-LRB-
9935	1417	5	_	_	NNP
9935	1417	6	a	a	DT
9935	1417	7	_	_	NNP
9935	1417	8	)	)	-RRB-
9935	1417	9	What	what	WP
9935	1417	10	is	be	VBZ
9935	1417	11	a	a	DT
9935	1417	12	labor	labor	NN
9935	1417	13	-	-	HYPH
9935	1417	14	saving	save	VBG
9935	1417	15	device	device	NN
9935	1417	16	?	?	.
9935	1418	1	(	(	-LRB-
9935	1418	2	_	_	NNP
9935	1418	3	b	b	NNP
9935	1418	4	_	_	NNP
9935	1418	5	)	)	-RRB-
9935	1418	6	Describe	describe	VB
9935	1418	7	one	one	CD
9935	1418	8	of	of	IN
9935	1418	9	the	the	DT
9935	1418	10	labor	labor	NN
9935	1418	11	-	-	HYPH
9935	1418	12	saving	save	VBG
9935	1418	13	devices	device	NNS
9935	1418	14	mentioned	mention	VBN
9935	1418	15	in	in	IN
9935	1418	16	the	the	DT
9935	1418	17	text	text	NN
9935	1418	18	and	and	CC
9935	1418	19	tell	tell	VB
9935	1418	20	why	why	WRB
9935	1418	21	it	-PRON-	PRP
9935	1418	22	saves	save	VBZ
9935	1418	23	labor	labor	NN
9935	1418	24	.	.	.
9935	1419	1	(	(	-LRB-
9935	1419	2	4	4	LS
9935	1419	3	)	)	-RRB-
9935	1419	4	What	what	WDT
9935	1419	5	kind	kind	NN
9935	1419	6	of	of	IN
9935	1419	7	utensil	utensil	JJ
9935	1419	8	should	should	MD
9935	1419	9	be	be	VB
9935	1419	10	used	use	VBN
9935	1419	11	for	for	IN
9935	1419	12	:	:	:
9935	1419	13	(	(	-LRB-
9935	1419	14	_	_	NNP
9935	1419	15	a	a	DT
9935	1419	16	_	_	NNP
9935	1419	17	)	)	-RRB-
9935	1419	18	the	the	DT
9935	1419	19	rapid	rapid	JJ
9935	1419	20	boiling	boiling	NN
9935	1419	21	of	of	IN
9935	1419	22	spaghetti	spaghetti	NNS
9935	1419	23	;	;	:
9935	1419	24	(	(	-LRB-
9935	1419	25	_	_	NNP
9935	1419	26	b	b	NNP
9935	1419	27	_	_	NNP
9935	1419	28	)	)	-RRB-
9935	1419	29	the	the	DT
9935	1419	30	slow	slow	JJ
9935	1419	31	cooking	cooking	NN
9935	1419	32	of	of	IN
9935	1419	33	cereals	cereal	NNS
9935	1419	34	?	?	.
9935	1420	1	(	(	-LRB-
9935	1420	2	5	5	LS
9935	1420	3	)	)	-RRB-
9935	1420	4	Tell	tell	VB
9935	1420	5	how	how	WRB
9935	1420	6	the	the	DT
9935	1420	7	following	follow	VBG
9935	1420	8	are	be	VBP
9935	1420	9	prepared	prepare	VBN
9935	1420	10	for	for	IN
9935	1420	11	cooking	cooking	NN
9935	1420	12	:	:	:
9935	1420	13	(	(	-LRB-
9935	1420	14	_	_	NNP
9935	1420	15	a	a	DT
9935	1420	16	_	_	NNP
9935	1420	17	)	)	-RRB-
9935	1420	18	vegetables	vegetable	NNS
9935	1420	19	;	;	,
9935	1420	20	(	(	-LRB-
9935	1420	21	_	_	NNP
9935	1420	22	b	b	NNP
9935	1420	23	_	_	NNP
9935	1420	24	)	)	-RRB-
9935	1420	25	meats	meat	NNS
9935	1420	26	;	;	,
9935	1420	27	(	(	-LRB-
9935	1420	28	_	_	NNP
9935	1420	29	c	c	NNP
9935	1420	30	_	_	NNP
9935	1420	31	)	)	-RRB-
9935	1420	32	fish	fish	NN
9935	1420	33	.	.	.
9935	1421	1	(	(	-LRB-
9935	1421	2	6	6	LS
9935	1421	3	)	)	-RRB-
9935	1421	4	Describe	Describe	NNP
9935	1421	5	:	:	:
9935	1421	6	(	(	-LRB-
9935	1421	7	_	_	NNP
9935	1421	8	a	a	DT
9935	1421	9	_	_	NNP
9935	1421	10	)	)	-RRB-
9935	1421	11	sifting	sift	VBG
9935	1421	12	;	;	:
9935	1421	13	(	(	-LRB-
9935	1421	14	_	_	NNP
9935	1421	15	b	b	NNP
9935	1421	16	_	_	NNP
9935	1421	17	)	)	-RRB-
9935	1421	18	stirring	stir	VBG
9935	1421	19	;	;	:
9935	1421	20	(	(	-LRB-
9935	1421	21	_	_	NNP
9935	1421	22	c	c	NNP
9935	1421	23	_	_	NNP
9935	1421	24	)	)	-RRB-
9935	1421	25	beating	beat	VBG
9935	1421	26	;	;	:
9935	1421	27	(	(	-LRB-
9935	1421	28	_	_	NNP
9935	1421	29	d	d	NNP
9935	1421	30	_	_	NNP
9935	1421	31	)	)	-RRB-
9935	1421	32	creaming	creaming	NN
9935	1421	33	;	;	:
9935	1421	34	(	(	-LRB-
9935	1421	35	_	_	NNP
9935	1421	36	e	e	NNP
9935	1421	37	_	_	NNP
9935	1421	38	)	)	-RRB-
9935	1421	39	folding	fold	VBG
9935	1421	40	.	.	.
9935	1422	1	(	(	-LRB-
9935	1422	2	7	7	LS
9935	1422	3	)	)	-RRB-
9935	1422	4	Why	why	WRB
9935	1422	5	is	be	VBZ
9935	1422	6	it	-PRON-	PRP
9935	1422	7	necessary	necessary	JJ
9935	1422	8	to	to	TO
9935	1422	9	measure	measure	VB
9935	1422	10	foods	food	NNS
9935	1422	11	accurately	accurately	RB
9935	1422	12	in	in	IN
9935	1422	13	cooking	cooking	NN
9935	1422	14	?	?	.
9935	1423	1	(	(	-LRB-
9935	1423	2	8)	8)	CD
9935	1423	3	Describe	describe	VB
9935	1423	4	the	the	DT
9935	1423	5	measuring	measuring	NN
9935	1423	6	of	of	IN
9935	1423	7	:	:	:
9935	1423	8	(	(	-LRB-
9935	1423	9	_	_	NNP
9935	1423	10	a	a	DT
9935	1423	11	_	_	NNP
9935	1423	12	)	)	-RRB-
9935	1423	13	cupful	cupful	NN
9935	1423	14	of	of	IN
9935	1423	15	flour	flour	NN
9935	1423	16	;	;	:
9935	1423	17	(	(	-LRB-
9935	1423	18	_	_	NNP
9935	1423	19	b	b	NNP
9935	1423	20	_	_	NNP
9935	1423	21	)	)	-RRB-
9935	1423	22	one	one	CD
9935	1423	23	-	-	HYPH
9935	1423	24	half	half	NN
9935	1423	25	teaspoonful	teaspoonful	JJ
9935	1423	26	of	of	IN
9935	1423	27	butter	butter	NN
9935	1423	28	;	;	:
9935	1423	29	(	(	-LRB-
9935	1423	30	_	_	NNP
9935	1423	31	c	c	NNP
9935	1423	32	_	_	NNP
9935	1423	33	)	)	-RRB-
9935	1423	34	1	1	CD
9935	1423	35	teaspoonful	teaspoonful	NN
9935	1423	36	of	of	IN
9935	1423	37	baking	bake	VBG
9935	1423	38	powder	powder	NN
9935	1423	39	.	.	.
9935	1424	1	(	(	-LRB-
9935	1424	2	9	9	CD
9935	1424	3	)	)	-RRB-
9935	1424	4	(	(	-LRB-
9935	1424	5	_	_	NNP
9935	1424	6	a	a	DT
9935	1424	7	_	_	NNP
9935	1424	8	)	)	-RRB-
9935	1424	9	Why	why	WRB
9935	1424	10	should	should	MD
9935	1424	11	a	a	DT
9935	1424	12	systematic	systematic	JJ
9935	1424	13	plan	plan	NN
9935	1424	14	be	be	VB
9935	1424	15	outlined	outline	VBN
9935	1424	16	before	before	IN
9935	1424	17	beginning	begin	VBG
9935	1424	18	to	to	TO
9935	1424	19	carry	carry	VB
9935	1424	20	out	out	RP
9935	1424	21	a	a	DT
9935	1424	22	recipe	recipe	NN
9935	1424	23	?	?	.
9935	1425	1	(	(	-LRB-
9935	1425	2	_	_	NNP
9935	1425	3	b	b	NNP
9935	1425	4	_	_	NNP
9935	1425	5	)	)	-RRB-
9935	1425	6	Give	give	VB
9935	1425	7	briefly	briefly	RB
9935	1425	8	the	the	DT
9935	1425	9	order	order	NN
9935	1425	10	of	of	IN
9935	1425	11	work	work	NN
9935	1425	12	that	that	WDT
9935	1425	13	should	should	MD
9935	1425	14	be	be	VB
9935	1425	15	followed	follow	VBN
9935	1425	16	.	.	.
9935	1426	1	(	(	-LRB-
9935	1426	2	10	10	CD
9935	1426	3	)	)	-RRB-
9935	1426	4	What	what	WP
9935	1426	5	factors	factor	NNS
9935	1426	6	influence	influence	VBP
9935	1426	7	the	the	DT
9935	1426	8	length	length	NN
9935	1426	9	of	of	IN
9935	1426	10	time	time	NN
9935	1426	11	required	require	VBN
9935	1426	12	to	to	TO
9935	1426	13	cook	cook	VB
9935	1426	14	foods	food	NNS
9935	1426	15	?	?	.
9935	1427	1	(	(	-LRB-
9935	1427	2	11	11	LS
9935	1427	3	)	)	-RRB-
9935	1427	4	Tell	tell	VB
9935	1427	5	why	why	WRB
9935	1427	6	foods	food	NNS
9935	1427	7	spoil	spoil	VBP
9935	1427	8	.	.	.
9935	1428	1	(	(	-LRB-
9935	1428	2	12	12	CD
9935	1428	3	)	)	-RRB-
9935	1428	4	(	(	-LRB-
9935	1428	5	_	_	NNP
9935	1428	6	a	a	DT
9935	1428	7	_	_	NN
9935	1428	8	)	)	-RRB-
9935	1428	9	Mention	mention	VB
9935	1428	10	the	the	DT
9935	1428	11	usual	usual	JJ
9935	1428	12	methods	method	NNS
9935	1428	13	by	by	IN
9935	1428	14	which	which	WDT
9935	1428	15	food	food	NN
9935	1428	16	is	be	VBZ
9935	1428	17	kept	keep	VBN
9935	1428	18	from	from	IN
9935	1428	19	spoiling	spoil	VBG
9935	1428	20	.	.	.
9935	1429	1	(	(	-LRB-
9935	1429	2	_	_	NNP
9935	1429	3	b	b	NNP
9935	1429	4	_	_	NNP
9935	1429	5	)	)	-RRB-
9935	1429	6	What	what	WP
9935	1429	7	is	be	VBZ
9935	1429	8	meant	mean	VBN
9935	1429	9	by	by	IN
9935	1429	10	the	the	DT
9935	1429	11	term	term	NN
9935	1429	12	preservative	preservative	JJ
9935	1429	13	?	?	.
9935	1430	1	(	(	-LRB-
9935	1430	2	13	13	CD
9935	1430	3	)	)	-RRB-
9935	1430	4	(	(	-LRB-
9935	1430	5	_	_	NNP
9935	1430	6	a	a	DT
9935	1430	7	_	_	NNP
9935	1430	8	)	)	-RRB-
9935	1430	9	What	what	WP
9935	1430	10	is	be	VBZ
9935	1430	11	the	the	DT
9935	1430	12	aim	aim	NN
9935	1430	13	in	in	IN
9935	1430	14	canning	canning	NN
9935	1430	15	foods	food	NNS
9935	1430	16	?	?	.
9935	1431	1	(	(	-LRB-
9935	1431	2	_	_	NNP
9935	1431	3	b	b	NNP
9935	1431	4	_	_	NNP
9935	1431	5	)	)	-RRB-
9935	1431	6	On	on	IN
9935	1431	7	what	what	WDT
9935	1431	8	principle	principle	NN
9935	1431	9	does	do	VBZ
9935	1431	10	success	success	NN
9935	1431	11	in	in	IN
9935	1431	12	drying	drying	NN
9935	1431	13	foods	food	NNS
9935	1431	14	depend	depend	VBP
9935	1431	15	?	?	.
9935	1432	1	(	(	-LRB-
9935	1432	2	14	14	CD
9935	1432	3	)	)	-RRB-
9935	1432	4	Explain	explain	VB
9935	1432	5	the	the	DT
9935	1432	6	construction	construction	NN
9935	1432	7	of	of	IN
9935	1432	8	a	a	DT
9935	1432	9	refrigerator	refrigerator	NN
9935	1432	10	and	and	CC
9935	1432	11	the	the	DT
9935	1432	12	principle	principle	NN
9935	1432	13	on	on	IN
9935	1432	14	which	which	WDT
9935	1432	15	it	-PRON-	PRP
9935	1432	16	is	be	VBZ
9935	1432	17	based	base	VBN
9935	1432	18	.	.	.
9935	1433	1	(	(	-LRB-
9935	1433	2	15	15	CD
9935	1433	3	)	)	-RRB-
9935	1433	4	Describe	describe	VB
9935	1433	5	the	the	DT
9935	1433	6	placing	placing	NN
9935	1433	7	of	of	IN
9935	1433	8	the	the	DT
9935	1433	9	following	follow	VBG
9935	1433	10	articles	article	NNS
9935	1433	11	in	in	IN
9935	1433	12	the	the	DT
9935	1433	13	refrigerator	refrigerator	NN
9935	1433	14	and	and	CC
9935	1433	15	tell	tell	VB
9935	1433	16	which	which	WDT
9935	1433	17	should	should	MD
9935	1433	18	be	be	VB
9935	1433	19	covered	cover	VBN
9935	1433	20	and	and	CC
9935	1433	21	why	why	WRB
9935	1433	22	:	:	:
9935	1433	23	(	(	-LRB-
9935	1433	24	_	_	NNP
9935	1433	25	a	a	DT
9935	1433	26	_	_	NNP
9935	1433	27	)	)	-RRB-
9935	1433	28	milk	milk	NN
9935	1433	29	;	;	,
9935	1433	30	(	(	-LRB-
9935	1433	31	_	_	NNP
9935	1433	32	b	b	NNP
9935	1433	33	_	_	NNP
9935	1433	34	)	)	-RRB-
9935	1433	35	butter	butter	NN
9935	1433	36	;	;	,
9935	1433	37	(	(	-LRB-
9935	1433	38	_	_	NNP
9935	1433	39	c	c	NNP
9935	1433	40	_	_	NNP
9935	1433	41	)	)	-RRB-
9935	1433	42	cooked	cook	VBN
9935	1433	43	fish	fish	NN
9935	1433	44	;	;	,
9935	1433	45	(	(	-LRB-
9935	1433	46	_	_	NNP
9935	1433	47	d	d	NNP
9935	1433	48	_	_	NNP
9935	1433	49	)	)	-RRB-
9935	1433	50	cooked	cooked	JJ
9935	1433	51	tomatoes	tomato	NNS
9935	1433	52	;	;	:
9935	1433	53	(	(	-LRB-
9935	1433	54	_	_	NNP
9935	1433	55	e	e	NNP
9935	1433	56	_	_	NNP
9935	1433	57	)	)	-RRB-
9935	1433	58	melons	melon	NNS
9935	1433	59	;	;	:
9935	1433	60	(	(	-LRB-
9935	1433	61	f	f	NN
9935	1433	62	)	)	-RRB-
9935	1433	63	cheese	cheese	NN
9935	1433	64	.	.	.
9935	1434	1	(	(	-LRB-
9935	1434	2	16	16	CD
9935	1434	3	)	)	-RRB-
9935	1434	4	Explain	explain	VB
9935	1434	5	how	how	WRB
9935	1434	6	a	a	DT
9935	1434	7	refrigerator	refrigerator	NN
9935	1434	8	should	should	MD
9935	1434	9	be	be	VB
9935	1434	10	cared	care	VBN
9935	1434	11	for	for	IN
9935	1434	12	.	.	.
9935	1435	1	(	(	-LRB-
9935	1435	2	17	17	CD
9935	1435	3	)	)	-RRB-
9935	1435	4	Name	name	VB
9935	1435	5	the	the	DT
9935	1435	6	ways	way	NNS
9935	1435	7	in	in	IN
9935	1435	8	which	which	WDT
9935	1435	9	foods	food	NNS
9935	1435	10	may	may	MD
9935	1435	11	be	be	VB
9935	1435	12	kept	keep	VBN
9935	1435	13	from	from	IN
9935	1435	14	spoiling	spoil	VBG
9935	1435	15	without	without	IN
9935	1435	16	ice	ice	NN
9935	1435	17	.	.	.
9935	1436	1	(	(	-LRB-
9935	1436	2	18	18	CD
9935	1436	3	)	)	-RRB-
9935	1436	4	How	how	WRB
9935	1436	5	should	should	MD
9935	1436	6	a	a	DT
9935	1436	7	cellar	cellar	NN
9935	1436	8	in	in	IN
9935	1436	9	which	which	WDT
9935	1436	10	foods	food	NNS
9935	1436	11	is	be	VBZ
9935	1436	12	to	to	TO
9935	1436	13	be	be	VB
9935	1436	14	stored	store	VBN
9935	1436	15	be	be	VB
9935	1436	16	built	build	VBN
9935	1436	17	and	and	CC
9935	1436	18	cared	care	VBN
9935	1436	19	for	for	IN
9935	1436	20	?	?	.
9935	1437	1	(	(	-LRB-
9935	1437	2	19	19	CD
9935	1437	3	)	)	-RRB-
9935	1437	4	(	(	-LRB-
9935	1437	5	_	_	NNP
9935	1437	6	a	a	DT
9935	1437	7	_	_	NNP
9935	1437	8	)	)	-RRB-
9935	1437	9	Why	why	WRB
9935	1437	10	is	be	VBZ
9935	1437	11	it	-PRON-	PRP
9935	1437	12	necessary	necessary	JJ
9935	1437	13	to	to	TO
9935	1437	14	store	store	VB
9935	1437	15	non	non	JJ
9935	1437	16	-	-	JJ
9935	1437	17	perishable	perishable	JJ
9935	1437	18	foods	food	NNS
9935	1437	19	?	?	.
9935	1438	1	(	(	-LRB-
9935	1438	2	_	_	NNP
9935	1438	3	b	b	NNP
9935	1438	4	_	_	NNP
9935	1438	5	)	)	-RRB-
9935	1438	6	Tell	tell	VB
9935	1438	7	the	the	DT
9935	1438	8	best	good	JJS
9935	1438	9	ways	way	NNS
9935	1438	10	in	in	IN
9935	1438	11	which	which	WDT
9935	1438	12	to	to	TO
9935	1438	13	preserve	preserve	VB
9935	1438	14	such	such	JJ
9935	1438	15	foods	food	NNS
9935	1438	16	.	.	.
9935	1439	1	(	(	-LRB-
9935	1439	2	20	20	CD
9935	1439	3	)	)	-RRB-
9935	1439	4	(	(	-LRB-
9935	1439	5	_	_	NNP
9935	1439	6	a	a	DT
9935	1439	7	_	_	NNP
9935	1439	8	)	)	-RRB-
9935	1439	9	What	what	WP
9935	1439	10	is	be	VBZ
9935	1439	11	a	a	DT
9935	1439	12	menu	menu	NN
9935	1439	13	?	?	.
9935	1440	1	(	(	-LRB-
9935	1440	2	_	_	NNP
9935	1440	3	b	b	NNP
9935	1440	4	_	_	NNP
9935	1440	5	)	)	-RRB-
9935	1440	6	Explain	explain	VB
9935	1440	7	the	the	DT
9935	1440	8	meaning	meaning	NN
9935	1440	9	of	of	IN
9935	1440	10	the	the	DT
9935	1440	11	term	term	NN
9935	1440	12	recipe	recipe	NN
9935	1440	13	.	.	.
9935	1441	1	(	(	-LRB-
9935	1441	2	_	_	NNP
9935	1441	3	c	c	NNP
9935	1441	4	_	_	NNP
9935	1441	5	)	)	-RRB-
9935	1441	6	In	in	IN
9935	1441	7	what	what	WDT
9935	1441	8	order	order	NN
9935	1441	9	should	should	MD
9935	1441	10	the	the	DT
9935	1441	11	recipes	recipe	NNS
9935	1441	12	of	of	IN
9935	1441	13	a	a	DT
9935	1441	14	menu	menu	NN
9935	1441	15	be	be	VB
9935	1441	16	prepared	prepare	VBN
9935	1441	17	?	?	.
9935	1442	1	*	*	NFP
9935	1442	2	*	*	NFP
9935	1442	3	*	*	NFP
9935	1442	4	*	*	NFP
9935	1442	5	*	*	NFP
9935	1442	6	REPORT	report	NN
9935	1442	7	ON	on	IN
9935	1442	8	MENU	menu	NN
9935	1442	9	After	after	IN
9935	1442	10	trying	try	VBG
9935	1442	11	out	out	RP
9935	1442	12	the	the	DT
9935	1442	13	menu	menu	NN
9935	1442	14	in	in	IN
9935	1442	15	the	the	DT
9935	1442	16	manner	manner	NN
9935	1442	17	explained	explain	VBN
9935	1442	18	in	in	IN
9935	1442	19	the	the	DT
9935	1442	20	text	text	NN
9935	1442	21	,	,	,
9935	1442	22	send	send	VB
9935	1442	23	with	with	IN
9935	1442	24	your	-PRON-	PRP$
9935	1442	25	answers	answer	NNS
9935	1442	26	to	to	IN
9935	1442	27	the	the	DT
9935	1442	28	Examination	Examination	NNP
9935	1442	29	Questions	Questions	NNPS
9935	1442	30	a	a	DT
9935	1442	31	report	report	NN
9935	1442	32	of	of	IN
9935	1442	33	your	-PRON-	PRP$
9935	1442	34	success	success	NN
9935	1442	35	.	.	.
9935	1443	1	In	in	IN
9935	1443	2	making	make	VBG
9935	1443	3	out	out	RP
9935	1443	4	your	-PRON-	PRP$
9935	1443	5	report	report	NN
9935	1443	6	,	,	,
9935	1443	7	simply	simply	RB
9935	1443	8	write	write	VB
9935	1443	9	the	the	DT
9935	1443	10	name	name	NN
9935	1443	11	of	of	IN
9935	1443	12	the	the	DT
9935	1443	13	food	food	NN
9935	1443	14	and	and	CC
9935	1443	15	describe	describe	VB
9935	1443	16	its	-PRON-	PRP$
9935	1443	17	condition	condition	NN
9935	1443	18	by	by	IN
9935	1443	19	means	mean	NNS
9935	1443	20	of	of	IN
9935	1443	21	the	the	DT
9935	1443	22	terms	term	NNS
9935	1443	23	specified	specify	VBN
9935	1443	24	in	in	IN
9935	1443	25	the	the	DT
9935	1443	26	following	follow	VBG
9935	1443	27	list	list	NN
9935	1443	28	.	.	.
9935	1444	1	Thus	thus	RB
9935	1444	2	,	,	,
9935	1444	3	if	if	IN
9935	1444	4	the	the	DT
9935	1444	5	chops	chop	NNS
9935	1444	6	were	be	VBD
9935	1444	7	tender	tender	JJ
9935	1444	8	and	and	CC
9935	1444	9	well	well	RB
9935	1444	10	done	do	VBN
9935	1444	11	,	,	,
9935	1444	12	write	write	VB
9935	1444	13	,	,	,
9935	1444	14	"	"	''
9935	1444	15	Pan	Pan	NNP
9935	1444	16	-	-	HYPH
9935	1444	17	broiled	broil	VBN
9935	1444	18	chops	chop	NNS
9935	1444	19	,	,	,
9935	1444	20	tender	tender	NN
9935	1444	21	,	,	,
9935	1444	22	well	well	RB
9935	1444	23	done	do	VBN
9935	1444	24	"	"	''
9935	1444	25	;	;	:
9935	1444	26	if	if	IN
9935	1444	27	the	the	DT
9935	1444	28	potatoes	potato	NNS
9935	1444	29	were	be	VBD
9935	1444	30	sufficiently	sufficiently	RB
9935	1444	31	cooked	cook	VBN
9935	1444	32	and	and	CC
9935	1444	33	creamy	creamy	JJ
9935	1444	34	,	,	,
9935	1444	35	write	write	VB
9935	1444	36	"	"	``
9935	1444	37	Mashed	mashed	JJ
9935	1444	38	potatoes	potato	NNS
9935	1444	39	,	,	,
9935	1444	40	sufficiently	sufficiently	RB
9935	1444	41	cooked	cooked	JJ
9935	1444	42	,	,	,
9935	1444	43	creamy	creamy	JJ
9935	1444	44	"	"	''
9935	1444	45	;	;	:
9935	1444	46	and	and	CC
9935	1444	47	so	so	RB
9935	1444	48	on	on	RB
9935	1444	49	.	.	.
9935	1445	1	Pan	Pan	NNP
9935	1445	2	-	-	HYPH
9935	1445	3	Broiled	broil	VBN
9935	1445	4	Chops	Chops	NNP
9935	1445	5	:	:	:
9935	1445	6	tough	tough	JJ
9935	1445	7	?	?	.
9935	1446	1	tender	tender	NNP
9935	1446	2	?	?	.
9935	1447	1	underdone	underdone	NNP
9935	1447	2	?	?	.
9935	1448	1	overdone	overdone	RB
9935	1448	2	?	?	.
9935	1449	1	Mashed	Mashed	NNP
9935	1449	2	Potatoes	Potatoes	NNP
9935	1449	3	:	:	:
9935	1449	4	sufficiently	sufficiently	RB
9935	1449	5	cooked	cook	VBN
9935	1449	6	?	?	.
9935	1450	1	creamy	creamy	JJ
9935	1450	2	?	?	.
9935	1451	1	lumpy	lumpy	NNP
9935	1451	2	?	?	.
9935	1452	1	too	too	RB
9935	1452	2	soft	soft	JJ
9935	1452	3	?	?	.
9935	1453	1	Creamed	Creamed	NNP
9935	1453	2	Peas	Peas	NNP
9935	1453	3	:	:	:
9935	1453	4	tender	tender	JJ
9935	1453	5	?	?	.
9935	1454	1	tough	tough	JJ
9935	1454	2	?	?	.
9935	1455	1	properly	properly	RB
9935	1455	2	seasoned	season	VBN
9935	1455	3	?	?	.
9935	1456	1	improperly	improperly	RB
9935	1456	2	seasoned	season	VBN
9935	1456	3	?	?	.
9935	1457	1	Sauce	sauce	NN
9935	1457	2	for	for	IN
9935	1457	3	Peas	pea	NNS
9935	1457	4	:	:	:
9935	1457	5	smooth	smooth	VB
9935	1457	6	?	?	.
9935	1458	1	lumpy	lumpy	NNP
9935	1458	2	?	?	.
9935	1459	1	thin	thin	JJ
9935	1459	2	?	?	.
9935	1460	1	of	of	IN
9935	1460	2	correct	correct	JJ
9935	1460	3	thickness	thickness	NN
9935	1460	4	?	?	.
9935	1461	1	too	too	RB
9935	1461	2	thick	thick	JJ
9935	1461	3	?	?	.
9935	1462	1	Cabbage	Cabbage	NNP
9935	1462	2	Salad	Salad	NNP
9935	1462	3	:	:	:
9935	1462	4	properly	properly	RB
9935	1462	5	seasoned	season	VBN
9935	1462	6	?	?	.
9935	1463	1	improperly	improperly	RB
9935	1463	2	seasoned	season	VBN
9935	1463	3	?	?	.
9935	1464	1	crisp	crisp	JJ
9935	1464	2	?	?	.
9935	1465	1	Orange	Orange	NNP
9935	1465	2	Fluff	Fluff	NNP
9935	1465	3	:	:	:
9935	1465	4	stiff	stiff	JJ
9935	1465	5	enough	enough	RB
9935	1465	6	?	?	.
9935	1466	1	too	too	RB
9935	1466	2	soft	soft	JJ
9935	1466	3	?	?	.
9935	1467	1	flavor	flavor	NNP
9935	1467	2	agreeable	agreeable	JJ
9935	1467	3	?	?	.
9935	1468	1	flavor	flavor	NN
9935	1468	2	disagreeable	disagreeable	JJ
9935	1468	3	?	?	.
9935	1469	1	Sauce	sauce	NN
9935	1469	2	for	for	IN
9935	1469	3	Orange	Orange	NNP
9935	1469	4	Fluff	Fluff	NNP
9935	1469	5	:	:	:
9935	1469	6	smooth	smooth	JJ
9935	1469	7	?	?	.
9935	1470	1	lumpy	lumpy	NNP
9935	1470	2	?	?	.
9935	1471	1	*	*	NFP
9935	1471	2	*	*	NFP
9935	1471	3	*	*	NFP
9935	1471	4	*	*	NFP
9935	1471	5	*	*	NFP
9935	1471	6	CEREALS	cereals	NN
9935	1471	7	*	*	NFP
9935	1471	8	*	*	NFP
9935	1471	9	*	*	NFP
9935	1471	10	*	*	NFP
9935	1471	11	*	*	NFP
9935	1471	12	PRODUCTION	production	NN
9935	1471	13	,	,	,
9935	1471	14	COMPOSITION	composition	NN
9935	1471	15	,	,	,
9935	1471	16	AND	and	CC
9935	1471	17	SELECTION	selection	NN
9935	1471	18	PRODUCTION	production	NN
9935	1471	19	OF	of	IN
9935	1471	20	CEREALS	CEREALS	NNP
9935	1471	21	1	1	CD
9935	1471	22	.	.	.
9935	1472	1	ORIGIN	ORIGIN	NNP
9935	1472	2	OF	of	IN
9935	1472	3	CEREALS.--_Cereals	CEREALS.--_Cereals	NNP
9935	1472	4	,	,	,
9935	1472	5	_	_	NNP
9935	1472	6	which	which	WDT
9935	1472	7	is	be	VBZ
9935	1472	8	the	the	DT
9935	1472	9	term	term	NN
9935	1472	10	applied	apply	VBN
9935	1472	11	to	to	IN
9935	1472	12	the	the	DT
9935	1472	13	edible	edible	JJ
9935	1472	14	seeds	seed	NNS
9935	1472	15	of	of	IN
9935	1472	16	certain	certain	JJ
9935	1472	17	grains	grain	NNS
9935	1472	18	,	,	,
9935	1472	19	originated	originate	VBD
9935	1472	20	with	with	IN
9935	1472	21	the	the	DT
9935	1472	22	civilization	civilization	NN
9935	1472	23	of	of	IN
9935	1472	24	man	man	NN
9935	1472	25	.	.	.
9935	1473	1	When	when	WRB
9935	1473	2	man	man	NN
9935	1473	3	lived	live	VBD
9935	1473	4	in	in	IN
9935	1473	5	a	a	DT
9935	1473	6	savage	savage	JJ
9935	1473	7	state	state	NN
9935	1473	8	,	,	,
9935	1473	9	he	-PRON-	PRP
9935	1473	10	wandered	wander	VBD
9935	1473	11	about	about	IN
9935	1473	12	from	from	IN
9935	1473	13	place	place	NN
9935	1473	14	to	to	IN
9935	1473	15	place	place	NN
9935	1473	16	and	and	CC
9935	1473	17	depended	depend	VBD
9935	1473	18	for	for	IN
9935	1473	19	his	-PRON-	PRP$
9935	1473	20	food	food	NN
9935	1473	21	on	on	IN
9935	1473	22	hunting	hunting	NN
9935	1473	23	and	and	CC
9935	1473	24	fishing	fishing	NN
9935	1473	25	;	;	:
9935	1473	26	but	but	CC
9935	1473	27	as	as	IN
9935	1473	28	he	-PRON-	PRP
9935	1473	29	ceased	cease	VBD
9935	1473	30	his	-PRON-	PRP$
9935	1473	31	roaming	roaming	NN
9935	1473	32	and	and	CC
9935	1473	33	began	begin	VBD
9935	1473	34	to	to	TO
9935	1473	35	settle	settle	VB
9935	1473	36	in	in	RP
9935	1473	37	regions	region	NNS
9935	1473	38	that	that	IN
9935	1473	39	he	-PRON-	PRP
9935	1473	40	found	find	VBD
9935	1473	41	attractive	attractive	JJ
9935	1473	42	,	,	,
9935	1473	43	it	-PRON-	PRP
9935	1473	44	was	be	VBD
9935	1473	45	not	not	RB
9935	1473	46	long	long	RB
9935	1473	47	before	before	IN
9935	1473	48	he	-PRON-	PRP
9935	1473	49	became	become	VBD
9935	1473	50	aware	aware	JJ
9935	1473	51	of	of	IN
9935	1473	52	the	the	DT
9935	1473	53	possibilities	possibility	NNS
9935	1473	54	of	of	IN
9935	1473	55	the	the	DT
9935	1473	56	ground	ground	NN
9935	1473	57	about	about	IN
9935	1473	58	him	-PRON-	PRP
9935	1473	59	and	and	CC
9935	1473	60	realized	realize	VBD
9935	1473	61	the	the	DT
9935	1473	62	advantage	advantage	NN
9935	1473	63	of	of	IN
9935	1473	64	tilling	till	VBG
9935	1473	65	the	the	DT
9935	1473	66	soil	soil	NN
9935	1473	67	as	as	IN
9935	1473	68	a	a	DT
9935	1473	69	means	means	NN
9935	1473	70	of	of	IN
9935	1473	71	procuring	procure	VBG
9935	1473	72	food	food	NN
9935	1473	73	.	.	.
9935	1474	1	Indeed	indeed	RB
9935	1474	2	,	,	,
9935	1474	3	the	the	DT
9935	1474	4	cultivation	cultivation	NN
9935	1474	5	of	of	IN
9935	1474	6	the	the	DT
9935	1474	7	soil	soil	NN
9935	1474	8	for	for	IN
9935	1474	9	the	the	DT
9935	1474	10	production	production	NN
9935	1474	11	of	of	IN
9935	1474	12	food	food	NN
9935	1474	13	may	may	MD
9935	1474	14	be	be	VB
9935	1474	15	considered	consider	VBN
9935	1474	16	as	as	IN
9935	1474	17	one	one	CD
9935	1474	18	of	of	IN
9935	1474	19	the	the	DT
9935	1474	20	first	first	JJ
9935	1474	21	steps	step	NNS
9935	1474	22	in	in	IN
9935	1474	23	his	-PRON-	PRP$
9935	1474	24	civilization	civilization	NN
9935	1474	25	.	.	.
9935	1475	1	Among	among	IN
9935	1475	2	the	the	DT
9935	1475	3	foods	food	NNS
9935	1475	4	he	-PRON-	PRP
9935	1475	5	cultivated	cultivate	VBD
9935	1475	6	were	be	VBD
9935	1475	7	grains	grain	NNS
9935	1475	8	,	,	,
9935	1475	9	and	and	CC
9935	1475	10	from	from	IN
9935	1475	11	the	the	DT
9935	1475	12	earliest	early	JJS
9935	1475	13	times	time	NNS
9935	1475	14	to	to	IN
9935	1475	15	the	the	DT
9935	1475	16	present	present	JJ
9935	1475	17	day	day	NN
9935	1475	18	they	-PRON-	PRP
9935	1475	19	have	have	VBP
9935	1475	20	been	be	VBN
9935	1475	21	the	the	DT
9935	1475	22	main	main	JJ
9935	1475	23	crop	crop	NN
9935	1475	24	and	and	CC
9935	1475	25	have	have	VBP
9935	1475	26	formed	form	VBN
9935	1475	27	the	the	DT
9935	1475	28	chief	chief	JJ
9935	1475	29	food	food	NN
9935	1475	30	of	of	IN
9935	1475	31	people	people	NNS
9935	1475	32	wherever	wherever	WRB
9935	1475	33	it	-PRON-	PRP
9935	1475	34	is	be	VBZ
9935	1475	35	possible	possible	JJ
9935	1475	36	to	to	TO
9935	1475	37	produce	produce	VB
9935	1475	38	them	-PRON-	PRP
9935	1475	39	.	.	.
9935	1476	1	The	the	DT
9935	1476	2	grains	grain	NNS
9935	1476	3	belong	belong	VBP
9935	1476	4	to	to	IN
9935	1476	5	the	the	DT
9935	1476	6	family	family	NN
9935	1476	7	of	of	IN
9935	1476	8	grasses	grass	NNS
9935	1476	9	,	,	,
9935	1476	10	and	and	CC
9935	1476	11	through	through	IN
9935	1476	12	cultivation	cultivation	NN
9935	1476	13	their	-PRON-	PRP$
9935	1476	14	seeds	seed	NNS
9935	1476	15	,	,	,
9935	1476	16	which	which	WDT
9935	1476	17	store	store	VBP
9935	1476	18	the	the	DT
9935	1476	19	nourishment	nourishment	NN
9935	1476	20	for	for	IN
9935	1476	21	the	the	DT
9935	1476	22	growth	growth	NN
9935	1476	23	of	of	IN
9935	1476	24	new	new	JJ
9935	1476	25	plants	plant	NNS
9935	1476	26	,	,	,
9935	1476	27	have	have	VBP
9935	1476	28	been	be	VBN
9935	1476	29	made	make	VBN
9935	1476	30	to	to	TO
9935	1476	31	store	store	VB
9935	1476	32	a	a	DT
9935	1476	33	sufficient	sufficient	JJ
9935	1476	34	amount	amount	NN
9935	1476	35	of	of	IN
9935	1476	36	nourishment	nourishment	NN
9935	1476	37	to	to	TO
9935	1476	38	permit	permit	VB
9935	1476	39	man	man	NN
9935	1476	40	to	to	TO
9935	1476	41	collect	collect	VB
9935	1476	42	and	and	CC
9935	1476	43	use	use	VB
9935	1476	44	it	-PRON-	PRP
9935	1476	45	as	as	IN
9935	1476	46	food	food	NN
9935	1476	47	.	.	.
9935	1477	1	The	the	DT
9935	1477	2	name	name	NN
9935	1477	3	cereals	cereal	NNS
9935	1477	4	was	be	VBD
9935	1477	5	derived	derive	VBN
9935	1477	6	from	from	IN
9935	1477	7	the	the	DT
9935	1477	8	goddess	goddess	NN
9935	1477	9	Ceres	Ceres	NNP
9935	1477	10	,	,	,
9935	1477	11	whom	whom	WP
9935	1477	12	the	the	DT
9935	1477	13	Romans	Romans	NNPS
9935	1477	14	believed	believe	VBD
9935	1477	15	to	to	TO
9935	1477	16	be	be	VB
9935	1477	17	the	the	DT
9935	1477	18	protector	protector	NN
9935	1477	19	of	of	IN
9935	1477	20	their	-PRON-	PRP$
9935	1477	21	crops	crop	NNS
9935	1477	22	and	and	CC
9935	1477	23	harvests	harvest	NNS
9935	1477	24	.	.	.
9935	1478	1	Numerous	numerous	JJ
9935	1478	2	grains	grain	NNS
9935	1478	3	are	be	VBP
9935	1478	4	produced	produce	VBN
9935	1478	5	,	,	,
9935	1478	6	but	but	CC
9935	1478	7	only	only	RB
9935	1478	8	eight	eight	CD
9935	1478	9	of	of	IN
9935	1478	10	these	these	DT
9935	1478	11	cereals	cereal	NNS
9935	1478	12	are	be	VBP
9935	1478	13	used	use	VBN
9935	1478	14	extensively	extensively	RB
9935	1478	15	as	as	IN
9935	1478	16	food	food	NN
9935	1478	17	,	,	,
9935	1478	18	namely	namely	RB
9935	1478	19	,	,	,
9935	1478	20	wheat	wheat	NN
9935	1478	21	,	,	,
9935	1478	22	corn	corn	NN
9935	1478	23	,	,	,
9935	1478	24	oats	oats	NN
9935	1478	25	,	,	,
9935	1478	26	rice	rice	NN
9935	1478	27	,	,	,
9935	1478	28	barley	barley	NN
9935	1478	29	,	,	,
9935	1478	30	rye	rye	NN
9935	1478	31	,	,	,
9935	1478	32	buckwheat	buckwheat	NN
9935	1478	33	,	,	,
9935	1478	34	and	and	CC
9935	1478	35	millet	millet	NN
9935	1478	36	.	.	.
9935	1479	1	2	2	LS
9935	1479	2	.	.	.
9935	1480	1	ABUNDANCE	abundance	NN
9935	1480	2	OF	of	IN
9935	1480	3	PRODUCTION.--With	PRODUCTION.--With	NNP
9935	1480	4	the	the	DT
9935	1480	5	exception	exception	NN
9935	1480	6	of	of	IN
9935	1480	7	the	the	DT
9935	1480	8	desert	desert	NN
9935	1480	9	lands	land	NNS
9935	1480	10	and	and	CC
9935	1480	11	the	the	DT
9935	1480	12	Arctic	Arctic	NNP
9935	1480	13	regions	region	NNS
9935	1480	14	,	,	,
9935	1480	15	cereals	cereal	NNS
9935	1480	16	of	of	IN
9935	1480	17	some	some	DT
9935	1480	18	kind	kind	NN
9935	1480	19	are	be	VBP
9935	1480	20	grown	grow	VBN
9935	1480	21	over	over	IN
9935	1480	22	the	the	DT
9935	1480	23	entire	entire	JJ
9935	1480	24	world	world	NN
9935	1480	25	.	.	.
9935	1481	1	Some	some	DT
9935	1481	2	varieties	variety	NNS
9935	1481	3	thrive	thrive	VBP
9935	1481	4	in	in	IN
9935	1481	5	the	the	DT
9935	1481	6	hot	hot	JJ
9935	1481	7	countries	country	NNS
9935	1481	8	,	,	,
9935	1481	9	others	other	NNS
9935	1481	10	flourish	flourish	VBP
9935	1481	11	in	in	IN
9935	1481	12	the	the	DT
9935	1481	13	temperate	temperate	NN
9935	1481	14	regions	region	NNS
9935	1481	15	,	,	,
9935	1481	16	and	and	CC
9935	1481	17	still	still	RB
9935	1481	18	others	other	NNS
9935	1481	19	mature	mature	VBP
9935	1481	20	and	and	CC
9935	1481	21	ripen	ripen	VB
9935	1481	22	in	in	IN
9935	1481	23	the	the	DT
9935	1481	24	short	short	JJ
9935	1481	25	warm	warm	JJ
9935	1481	26	season	season	NN
9935	1481	27	of	of	IN
9935	1481	28	the	the	DT
9935	1481	29	colder	cold	JJR
9935	1481	30	northern	northern	JJ
9935	1481	31	climates	climate	NNS
9935	1481	32	.	.	.
9935	1482	1	In	in	IN
9935	1482	2	fact	fact	NN
9935	1482	3	,	,	,
9935	1482	4	there	there	EX
9935	1482	5	is	be	VBZ
9935	1482	6	practically	practically	RB
9935	1482	7	no	no	DT
9935	1482	8	kind	kind	NN
9935	1482	9	of	of	IN
9935	1482	10	soil	soil	NN
9935	1482	11	that	that	WDT
9935	1482	12	will	will	MD
9935	1482	13	not	not	RB
9935	1482	14	produce	produce	VB
9935	1482	15	a	a	DT
9935	1482	16	crop	crop	NN
9935	1482	17	of	of	IN
9935	1482	18	some	some	DT
9935	1482	19	variety	variety	NN
9935	1482	20	of	of	IN
9935	1482	21	grain	grain	NN
9935	1482	22	.	.	.
9935	1483	1	Since	since	IN
9935	1483	2	grains	grain	NNS
9935	1483	3	are	be	VBP
9935	1483	4	so	so	RB
9935	1483	5	easily	easily	RB
9935	1483	6	grown	grow	VBN
9935	1483	7	and	and	CC
9935	1483	8	are	be	VBP
9935	1483	9	so	so	RB
9935	1483	10	plentiful	plentiful	JJ
9935	1483	11	,	,	,
9935	1483	12	cereals	cereal	NNS
9935	1483	13	and	and	CC
9935	1483	14	foods	food	NNS
9935	1483	15	made	make	VBN
9935	1483	16	from	from	IN
9935	1483	17	them	-PRON-	PRP
9935	1483	18	furnish	furnish	VB
9935	1483	19	a	a	DT
9935	1483	20	large	large	JJ
9935	1483	21	part	part	NN
9935	1483	22	of	of	IN
9935	1483	23	the	the	DT
9935	1483	24	world	world	NN
9935	1483	25	's	's	POS
9935	1483	26	food	food	NN
9935	1483	27	supply	supply	NN
9935	1483	28	.	.	.
9935	1484	1	Indeed	indeed	RB
9935	1484	2	,	,	,
9935	1484	3	about	about	RB
9935	1484	4	one	one	CD
9935	1484	5	-	-	HYPH
9935	1484	6	fourth	fourth	NN
9935	1484	7	of	of	IN
9935	1484	8	all	all	PDT
9935	1484	9	the	the	DT
9935	1484	10	food	food	NN
9935	1484	11	eaten	eat	VBN
9935	1484	12	by	by	IN
9935	1484	13	the	the	DT
9935	1484	14	inhabitants	inhabitant	NNS
9935	1484	15	of	of	IN
9935	1484	16	the	the	DT
9935	1484	17	world	world	NN
9935	1484	18	,	,	,
9935	1484	19	when	when	WRB
9935	1484	20	it	-PRON-	PRP
9935	1484	21	is	be	VBZ
9935	1484	22	considered	consider	VBN
9935	1484	23	as	as	IN
9935	1484	24	a	a	DT
9935	1484	25	whole	whole	NN
9935	1484	26	,	,	,
9935	1484	27	is	be	VBZ
9935	1484	28	made	make	VBN
9935	1484	29	up	up	RP
9935	1484	30	of	of	IN
9935	1484	31	cereals	cereal	NNS
9935	1484	32	.	.	.
9935	1485	1	3	3	LS
9935	1485	2	.	.	.
9935	1486	1	ECONOMIC	economic	JJ
9935	1486	2	VALUE	value	NN
9935	1486	3	OF	of	IN
9935	1486	4	CEREALS.--The	cereals.--the	JJ
9935	1486	5	abundance	abundance	NN
9935	1486	6	of	of	IN
9935	1486	7	the	the	DT
9935	1486	8	world	world	NN
9935	1486	9	's	's	POS
9935	1486	10	grain	grain	NN
9935	1486	11	supply	supply	NN
9935	1486	12	makes	make	VBZ
9935	1486	13	the	the	DT
9935	1486	14	cost	cost	NN
9935	1486	15	so	so	RB
9935	1486	16	moderate	moderate	JJ
9935	1486	17	that	that	IN
9935	1486	18	many	many	JJ
9935	1486	19	of	of	IN
9935	1486	20	the	the	DT
9935	1486	21	poorer	poor	JJR
9935	1486	22	classes	class	NNS
9935	1486	23	of	of	IN
9935	1486	24	people	people	NNS
9935	1486	25	in	in	IN
9935	1486	26	various	various	JJ
9935	1486	27	countries	country	NNS
9935	1486	28	,	,	,
9935	1486	29	especially	especially	RB
9935	1486	30	those	those	DT
9935	1486	31	in	in	IN
9935	1486	32	the	the	DT
9935	1486	33	Far	Far	NNP
9935	1486	34	East	East	NNP
9935	1486	35	,	,	,
9935	1486	36	live	live	VB
9935	1486	37	almost	almost	RB
9935	1486	38	entirely	entirely	RB
9935	1486	39	on	on	IN
9935	1486	40	cereals	cereal	NNS
9935	1486	41	.	.	.
9935	1487	1	Still	still	RB
9935	1487	2	there	there	EX
9935	1487	3	is	be	VBZ
9935	1487	4	another	another	DT
9935	1487	5	factor	factor	NN
9935	1487	6	that	that	WDT
9935	1487	7	controls	control	VBZ
9935	1487	8	the	the	DT
9935	1487	9	low	low	JJ
9935	1487	10	cost	cost	NN
9935	1487	11	of	of	IN
9935	1487	12	cereals	cereal	NNS
9935	1487	13	and	and	CC
9935	1487	14	grains	grain	NNS
9935	1487	15	and	and	CC
9935	1487	16	keeps	keep	VBZ
9935	1487	17	them	-PRON-	PRP
9935	1487	18	within	within	IN
9935	1487	19	the	the	DT
9935	1487	20	means	mean	NNS
9935	1487	21	of	of	IN
9935	1487	22	all	all	DT
9935	1487	23	classes	class	NNS
9935	1487	24	of	of	IN
9935	1487	25	people	people	NNS
9935	1487	26	,	,	,
9935	1487	27	and	and	CC
9935	1487	28	that	that	DT
9935	1487	29	is	be	VBZ
9935	1487	30	their	-PRON-	PRP$
9935	1487	31	excellent	excellent	JJ
9935	1487	32	keeping	keeping	NN
9935	1487	33	quality	quality	NN
9935	1487	34	.	.	.
9935	1488	1	They	-PRON-	PRP
9935	1488	2	require	require	VBP
9935	1488	3	very	very	RB
9935	1488	4	little	little	JJ
9935	1488	5	care	care	NN
9935	1488	6	and	and	CC
9935	1488	7	will	will	MD
9935	1488	8	keep	keep	VB
9935	1488	9	for	for	IN
9935	1488	10	an	an	DT
9935	1488	11	indefinite	indefinite	JJ
9935	1488	12	period	period	NN
9935	1488	13	of	of	IN
9935	1488	14	time	time	NN
9935	1488	15	.	.	.
9935	1489	1	Because	because	IN
9935	1489	2	of	of	IN
9935	1489	3	their	-PRON-	PRP$
9935	1489	4	unperishable	unperishable	JJ
9935	1489	5	nature	nature	NN
9935	1489	6	,	,	,
9935	1489	7	they	-PRON-	PRP
9935	1489	8	may	may	MD
9935	1489	9	be	be	VB
9935	1489	10	stored	store	VBN
9935	1489	11	in	in	IN
9935	1489	12	large	large	JJ
9935	1489	13	quantities	quantity	NNS
9935	1489	14	and	and	CC
9935	1489	15	distributed	distribute	VBN
9935	1489	16	to	to	IN
9935	1489	17	consumers	consumer	NNS
9935	1489	18	as	as	IN
9935	1489	19	they	-PRON-	PRP
9935	1489	20	are	be	VBP
9935	1489	21	needed	need	VBN
9935	1489	22	and	and	CC
9935	1489	23	at	at	IN
9935	1489	24	a	a	DT
9935	1489	25	price	price	NN
9935	1489	26	that	that	WDT
9935	1489	27	is	be	VBZ
9935	1489	28	fairly	fairly	RB
9935	1489	29	uniform	uniform	JJ
9935	1489	30	.	.	.
9935	1490	1	Since	since	IN
9935	1490	2	the	the	DT
9935	1490	3	cost	cost	NN
9935	1490	4	of	of	IN
9935	1490	5	cereals	cereal	NNS
9935	1490	6	is	be	VBZ
9935	1490	7	moderate	moderate	JJ
9935	1490	8	,	,	,
9935	1490	9	they	-PRON-	PRP
9935	1490	10	should	should	MD
9935	1490	11	form	form	VB
9935	1490	12	a	a	DT
9935	1490	13	large	large	JJ
9935	1490	14	proportion	proportion	NN
9935	1490	15	of	of	IN
9935	1490	16	the	the	DT
9935	1490	17	diet	diet	NN
9935	1490	18	of	of	IN
9935	1490	19	the	the	DT
9935	1490	20	entire	entire	JJ
9935	1490	21	family	family	NN
9935	1490	22	,	,	,
9935	1490	23	especially	especially	RB
9935	1490	24	if	if	IN
9935	1490	25	the	the	DT
9935	1490	26	family	family	NN
9935	1490	27	's	's	POS
9935	1490	28	income	income	NN
9935	1490	29	will	will	MD
9935	1490	30	allow	allow	VB
9935	1490	31	only	only	RB
9935	1490	32	a	a	DT
9935	1490	33	limited	limited	JJ
9935	1490	34	sum	sum	NN
9935	1490	35	to	to	TO
9935	1490	36	be	be	VB
9935	1490	37	spent	spend	VBN
9935	1490	38	for	for	IN
9935	1490	39	food	food	NN
9935	1490	40	.	.	.
9935	1491	1	Some	some	DT
9935	1491	2	cereals	cereal	NNS
9935	1491	3	,	,	,
9935	1491	4	of	of	IN
9935	1491	5	course	course	NN
9935	1491	6	,	,	,
9935	1491	7	are	be	VBP
9935	1491	8	much	much	RB
9935	1491	9	cheaper	cheap	JJR
9935	1491	10	than	than	IN
9935	1491	11	others	other	NNS
9935	1491	12	,	,	,
9935	1491	13	and	and	CC
9935	1491	14	in	in	IN
9935	1491	15	purchasing	purchase	VBG
9935	1491	16	this	this	DT
9935	1491	17	kind	kind	NN
9935	1491	18	of	of	IN
9935	1491	19	food	food	NN
9935	1491	20	the	the	DT
9935	1491	21	housewife	housewife	NN
9935	1491	22	should	should	MD
9935	1491	23	be	be	VB
9935	1491	24	governed	govern	VBN
9935	1491	25	accordingly	accordingly	RB
9935	1491	26	.	.	.
9935	1492	1	Those	those	DT
9935	1492	2	which	which	WDT
9935	1492	3	require	require	VBP
9935	1492	4	an	an	DT
9935	1492	5	elaborate	elaborate	JJ
9935	1492	6	manufacturing	manufacturing	NN
9935	1492	7	process	process	NN
9935	1492	8	in	in	IN
9935	1492	9	their	-PRON-	PRP$
9935	1492	10	preparation	preparation	NN
9935	1492	11	for	for	IN
9935	1492	12	the	the	DT
9935	1492	13	market	market	NN
9935	1492	14	are	be	VBP
9935	1492	15	the	the	DT
9935	1492	16	most	most	RBS
9935	1492	17	expensive	expensive	JJ
9935	1492	18	,	,	,
9935	1492	19	but	but	CC
9935	1492	20	they	-PRON-	PRP
9935	1492	21	have	have	VBP
9935	1492	22	an	an	DT
9935	1492	23	advantage	advantage	NN
9935	1492	24	in	in	IN
9935	1492	25	that	that	DT
9935	1492	26	they	-PRON-	PRP
9935	1492	27	require	require	VBP
9935	1492	28	practically	practically	RB
9935	1492	29	no	no	DT
9935	1492	30	preparation	preparation	NN
9935	1492	31	before	before	IN
9935	1492	32	serving	serve	VBG
9935	1492	33	.	.	.
9935	1493	1	For	for	IN
9935	1493	2	the	the	DT
9935	1493	3	varieties	variety	NNS
9935	1493	4	that	that	WDT
9935	1493	5	must	must	MD
9935	1493	6	be	be	VB
9935	1493	7	cooked	cook	VBN
9935	1493	8	,	,	,
9935	1493	9	the	the	DT
9935	1493	10	cost	cost	NN
9935	1493	11	of	of	IN
9935	1493	12	preparing	prepare	VBG
9935	1493	13	the	the	DT
9935	1493	14	dish	dish	NN
9935	1493	15	,	,	,
9935	1493	16	especially	especially	RB
9935	1493	17	if	if	IN
9935	1493	18	the	the	DT
9935	1493	19	price	price	NN
9935	1493	20	of	of	IN
9935	1493	21	fuel	fuel	NN
9935	1493	22	is	be	VBZ
9935	1493	23	high	high	JJ
9935	1493	24	,	,	,
9935	1493	25	must	must	MD
9935	1493	26	be	be	VB
9935	1493	27	taken	take	VBN
9935	1493	28	into	into	IN
9935	1493	29	consideration	consideration	NN
9935	1493	30	,	,	,
9935	1493	31	for	for	IN
9935	1493	32	unless	unless	IN
9935	1493	33	some	some	DT
9935	1493	34	thought	thought	NN
9935	1493	35	is	be	VBZ
9935	1493	36	given	give	VBN
9935	1493	37	to	to	IN
9935	1493	38	the	the	DT
9935	1493	39	economical	economical	JJ
9935	1493	40	use	use	NN
9935	1493	41	of	of	IN
9935	1493	42	the	the	DT
9935	1493	43	fuel	fuel	NN
9935	1493	44	,	,	,
9935	1493	45	as	as	RB
9935	1493	46	well	well	RB
9935	1493	47	as	as	IN
9935	1493	48	to	to	IN
9935	1493	49	the	the	DT
9935	1493	50	method	method	NN
9935	1493	51	of	of	IN
9935	1493	52	cooking	cooking	NN
9935	1493	53	employed	employ	VBN
9935	1493	54	,	,	,
9935	1493	55	the	the	DT
9935	1493	56	cost	cost	NN
9935	1493	57	of	of	IN
9935	1493	58	the	the	DT
9935	1493	59	prepared	prepared	JJ
9935	1493	60	dish	dish	NN
9935	1493	61	may	may	MD
9935	1493	62	be	be	VB
9935	1493	63	greatly	greatly	RB
9935	1493	64	increased	increase	VBN
9935	1493	65	.	.	.
9935	1494	1	However	however	RB
9935	1494	2	,	,	,
9935	1494	3	in	in	IN
9935	1494	4	the	the	DT
9935	1494	5	preparation	preparation	NN
9935	1494	6	of	of	IN
9935	1494	7	cereals	cereal	NNS
9935	1494	8	,	,	,
9935	1494	9	very	very	RB
9935	1494	10	little	little	JJ
9935	1494	11	skill	skill	NN
9935	1494	12	or	or	CC
9935	1494	13	energy	energy	NN
9935	1494	14	is	be	VBZ
9935	1494	15	required	require	VBN
9935	1494	16	and	and	CC
9935	1494	17	a	a	DT
9935	1494	18	general	general	JJ
9935	1494	19	knowledge	knowledge	NN
9935	1494	20	of	of	IN
9935	1494	21	the	the	DT
9935	1494	22	best	good	JJS
9935	1494	23	methods	method	NNS
9935	1494	24	for	for	IN
9935	1494	25	one	one	CD
9935	1494	26	of	of	IN
9935	1494	27	them	-PRON-	PRP
9935	1494	28	can	can	MD
9935	1494	29	,	,	,
9935	1494	30	as	as	IN
9935	1494	31	a	a	DT
9935	1494	32	rule	rule	NN
9935	1494	33	,	,	,
9935	1494	34	be	be	VB
9935	1494	35	applied	apply	VBN
9935	1494	36	to	to	IN
9935	1494	37	all	all	DT
9935	1494	38	.	.	.
9935	1495	1	4	4	LS
9935	1495	2	.	.	.
9935	1496	1	CEREAL	CEREAL	NNP
9935	1496	2	PRODUCTS.--Besides	products.--beside	VBZ
9935	1496	3	the	the	DT
9935	1496	4	cereals	cereal	NNS
9935	1496	5	already	already	RB
9935	1496	6	mentioned	mention	VBN
9935	1496	7	,	,	,
9935	1496	8	a	a	DT
9935	1496	9	number	number	NN
9935	1496	10	of	of	IN
9935	1496	11	products	product	NNS
9935	1496	12	of	of	IN
9935	1496	13	cereals	cereal	NNS
9935	1496	14	are	be	VBP
9935	1496	15	extensively	extensively	RB
9935	1496	16	used	use	VBN
9935	1496	17	in	in	IN
9935	1496	18	cookery	cookery	NN
9935	1496	19	,	,	,
9935	1496	20	chief	chief	NN
9935	1496	21	among	among	IN
9935	1496	22	them	-PRON-	PRP
9935	1496	23	being	be	VBG
9935	1496	24	flour	flour	NN
9935	1496	25	,	,	,
9935	1496	26	corn	corn	NN
9935	1496	27	starch	starch	NN
9935	1496	28	,	,	,
9935	1496	29	and	and	CC
9935	1496	30	other	other	JJ
9935	1496	31	starches	starch	NNS
9935	1496	32	.	.	.
9935	1497	1	Although	although	IN
9935	1497	2	every	every	DT
9935	1497	3	housewife	housewife	NN
9935	1497	4	should	should	MD
9935	1497	5	possess	possess	VB
9935	1497	6	knowledge	knowledge	NN
9935	1497	7	of	of	IN
9935	1497	8	the	the	DT
9935	1497	9	uses	use	NNS
9935	1497	10	of	of	IN
9935	1497	11	each	each	DT
9935	1497	12	of	of	IN
9935	1497	13	these	these	DT
9935	1497	14	,	,	,
9935	1497	15	instruction	instruction	NN
9935	1497	16	in	in	IN
9935	1497	17	them	-PRON-	PRP
9935	1497	18	is	be	VBZ
9935	1497	19	not	not	RB
9935	1497	20	given	give	VBN
9935	1497	21	until	until	IN
9935	1497	22	later	later	RB
9935	1497	23	.	.	.
9935	1498	1	This	this	DT
9935	1498	2	Section	section	NN
9935	1498	3	includes	include	VBZ
9935	1498	4	particularly	particularly	RB
9935	1498	5	the	the	DT
9935	1498	6	study	study	NN
9935	1498	7	of	of	IN
9935	1498	8	grains	grain	NNS
9935	1498	9	--	--	:
9935	1498	10	whole	whole	RB
9935	1498	11	,	,	,
9935	1498	12	cracked	crack	VBD
9935	1498	13	,	,	,
9935	1498	14	flaked	flake	VBD
9935	1498	15	,	,	,
9935	1498	16	and	and	CC
9935	1498	17	those	those	DT
9935	1498	18	made	make	VBN
9935	1498	19	into	into	IN
9935	1498	20	grits	grit	NNS
9935	1498	21	or	or	CC
9935	1498	22	meal	meal	NN
9935	1498	23	--	--	:
9935	1498	24	and	and	CC
9935	1498	25	the	the	DT
9935	1498	26	use	use	NN
9935	1498	27	and	and	CC
9935	1498	28	the	the	DT
9935	1498	29	serving	serving	NN
9935	1498	30	of	of	IN
9935	1498	31	them	-PRON-	PRP
9935	1498	32	,	,	,
9935	1498	33	as	as	RB
9935	1498	34	well	well	RB
9935	1498	35	as	as	IN
9935	1498	36	ready	ready	JJ
9935	1498	37	-	-	HYPH
9935	1498	38	to	to	TO
9935	1498	39	-	-	HYPH
9935	1498	40	eat	eat	VB
9935	1498	41	cereals	cereal	NNS
9935	1498	42	,	,	,
9935	1498	43	which	which	WDT
9935	1498	44	are	be	VBP
9935	1498	45	commonly	commonly	RB
9935	1498	46	referred	refer	VBN
9935	1498	47	to	to	IN
9935	1498	48	as	as	IN
9935	1498	49	_	_	NNP
9935	1498	50	breakfast	breakfast	NN
9935	1498	51	foods	food	NNS
9935	1498	52	.	.	.
9935	1498	53	_	_	NNP
9935	1498	54	The	the	DT
9935	1498	55	only	only	JJ
9935	1498	56	additional	additional	JJ
9935	1498	57	foods	food	NNS
9935	1498	58	to	to	TO
9935	1498	59	which	which	WDT
9935	1498	60	attention	attention	NN
9935	1498	61	is	be	VBZ
9935	1498	62	given	give	VBN
9935	1498	63	at	at	IN
9935	1498	64	this	this	DT
9935	1498	65	time	time	NN
9935	1498	66	are	be	VBP
9935	1498	67	macaroni	macaroni	JJ
9935	1498	68	,	,	,
9935	1498	69	spaghetti	spaghetti	NNS
9935	1498	70	,	,	,
9935	1498	71	and	and	CC
9935	1498	72	foods	food	NNS
9935	1498	73	of	of	IN
9935	1498	74	a	a	DT
9935	1498	75	similar	similar	JJ
9935	1498	76	nature	nature	NN
9935	1498	77	,	,	,
9935	1498	78	for	for	IN
9935	1498	79	as	as	IN
9935	1498	80	these	these	DT
9935	1498	81	are	be	VBP
9935	1498	82	made	make	VBN
9935	1498	83	from	from	IN
9935	1498	84	wheat	wheat	NN
9935	1498	85	they	-PRON-	PRP
9935	1498	86	are	be	VBP
9935	1498	87	truly	truly	RB
9935	1498	88	cereal	cereal	JJ
9935	1498	89	products	product	NNS
9935	1498	90	.	.	.
9935	1499	1	In	in	IN
9935	1499	2	their	-PRON-	PRP$
9935	1499	3	preparation	preparation	NN
9935	1499	4	for	for	IN
9935	1499	5	the	the	DT
9935	1499	6	table	table	NN
9935	1499	7	,	,	,
9935	1499	8	the	the	DT
9935	1499	9	rules	rule	NNS
9935	1499	10	that	that	WDT
9935	1499	11	govern	govern	VBP
9935	1499	12	the	the	DT
9935	1499	13	other	other	JJ
9935	1499	14	cereal	cereal	NN
9935	1499	15	foods	food	NNS
9935	1499	16	apply	apply	VBP
9935	1499	17	also	also	RB
9935	1499	18	in	in	IN
9935	1499	19	a	a	DT
9935	1499	20	large	large	JJ
9935	1499	21	measure	measure	NN
9935	1499	22	to	to	IN
9935	1499	23	them	-PRON-	PRP
9935	1499	24	.	.	.
9935	1500	1	COMPOSITION	COMPOSITION	NNP
9935	1500	2	OF	of	IN
9935	1500	3	CEREALS	CEREALS	NNP
9935	1500	4	5	5	CD
9935	1500	5	.	.	.
9935	1501	1	The	the	DT
9935	1501	2	composition	composition	NN
9935	1501	3	of	of	IN
9935	1501	4	all	all	DT
9935	1501	5	cereals	cereal	NNS
9935	1501	6	is	be	VBZ
9935	1501	7	similar	similar	JJ
9935	1501	8	,	,	,
9935	1501	9	yet	yet	CC
9935	1501	10	each	each	DT
9935	1501	11	one	one	NN
9935	1501	12	has	have	VBZ
9935	1501	13	its	-PRON-	PRP$
9935	1501	14	distinguishing	distinguish	VBG
9935	1501	15	feature	feature	NN
9935	1501	16	.	.	.
9935	1502	1	While	while	IN
9935	1502	2	all	all	PDT
9935	1502	3	the	the	DT
9935	1502	4	five	five	CD
9935	1502	5	food	food	NN
9935	1502	6	substances	substance	NNS
9935	1502	7	--	--	:
9935	1502	8	water	water	NN
9935	1502	9	,	,	,
9935	1502	10	mineral	mineral	NN
9935	1502	11	matter	matter	NN
9935	1502	12	,	,	,
9935	1502	13	protein	protein	NN
9935	1502	14	,	,	,
9935	1502	15	fat	fat	NN
9935	1502	16	,	,	,
9935	1502	17	and	and	CC
9935	1502	18	carbohydrate	carbohydrate	NN
9935	1502	19	--	--	:
9935	1502	20	are	be	VBP
9935	1502	21	to	to	TO
9935	1502	22	be	be	VB
9935	1502	23	found	find	VBN
9935	1502	24	in	in	IN
9935	1502	25	cereals	cereal	NNS
9935	1502	26	,	,	,
9935	1502	27	they	-PRON-	PRP
9935	1502	28	occur	occur	VBP
9935	1502	29	in	in	IN
9935	1502	30	different	different	JJ
9935	1502	31	quantities	quantity	NNS
9935	1502	32	in	in	IN
9935	1502	33	the	the	DT
9935	1502	34	various	various	JJ
9935	1502	35	kinds	kind	NNS
9935	1502	36	.	.	.
9935	1503	1	Some	some	DT
9935	1503	2	contain	contain	VBP
9935	1503	3	large	large	JJ
9935	1503	4	quantities	quantity	NNS
9935	1503	5	of	of	IN
9935	1503	6	protein	protein	NN
9935	1503	7	and	and	CC
9935	1503	8	others	other	NNS
9935	1503	9	practically	practically	RB
9935	1503	10	none	none	NN
9935	1503	11	,	,	,
9935	1503	12	and	and	CC
9935	1503	13	while	while	IN
9935	1503	14	certain	certain	JJ
9935	1503	15	ones	one	NNS
9935	1503	16	have	have	VBP
9935	1503	17	considerable	considerable	JJ
9935	1503	18	fat	fat	JJ
9935	1503	19	others	other	NNS
9935	1503	20	possess	possess	VBP
9935	1503	21	comparatively	comparatively	RB
9935	1503	22	small	small	JJ
9935	1503	23	quantities	quantity	NNS
9935	1503	24	.	.	.
9935	1504	1	A	a	DT
9935	1504	2	characteristic	characteristic	NN
9935	1504	3	of	of	IN
9935	1504	4	all	all	DT
9935	1504	5	cereals	cereal	NNS
9935	1504	6	,	,	,
9935	1504	7	however	however	RB
9935	1504	8	,	,	,
9935	1504	9	is	be	VBZ
9935	1504	10	that	that	IN
9935	1504	11	they	-PRON-	PRP
9935	1504	12	contain	contain	VBP
9935	1504	13	a	a	DT
9935	1504	14	large	large	JJ
9935	1504	15	amount	amount	NN
9935	1504	16	of	of	IN
9935	1504	17	carbohydrate	carbohydrate	NN
9935	1504	18	and	and	CC
9935	1504	19	a	a	DT
9935	1504	20	small	small	JJ
9935	1504	21	amount	amount	NN
9935	1504	22	of	of	IN
9935	1504	23	water	water	NN
9935	1504	24	.	.	.
9935	1505	1	It	-PRON-	PRP
9935	1505	2	is	be	VBZ
9935	1505	3	well	well	JJ
9935	1505	4	to	to	TO
9935	1505	5	remember	remember	VB
9935	1505	6	,	,	,
9935	1505	7	though	though	RB
9935	1505	8	,	,	,
9935	1505	9	that	that	IN
9935	1505	10	while	while	IN
9935	1505	11	the	the	DT
9935	1505	12	food	food	NN
9935	1505	13	substances	substance	NNS
9935	1505	14	of	of	IN
9935	1505	15	cereals	cereal	NNS
9935	1505	16	are	be	VBP
9935	1505	17	found	find	VBN
9935	1505	18	in	in	IN
9935	1505	19	sufficient	sufficient	JJ
9935	1505	20	quantities	quantity	NNS
9935	1505	21	to	to	TO
9935	1505	22	sustain	sustain	VB
9935	1505	23	life	life	NN
9935	1505	24	,	,	,
9935	1505	25	they	-PRON-	PRP
9935	1505	26	will	will	MD
9935	1505	27	not	not	RB
9935	1505	28	permit	permit	VB
9935	1505	29	a	a	DT
9935	1505	30	person	person	NN
9935	1505	31	to	to	TO
9935	1505	32	live	live	VB
9935	1505	33	for	for	IN
9935	1505	34	long	long	JJ
9935	1505	35	periods	period	NNS
9935	1505	36	of	of	IN
9935	1505	37	time	time	NN
9935	1505	38	exclusively	exclusively	RB
9935	1505	39	on	on	IN
9935	1505	40	this	this	DT
9935	1505	41	form	form	NN
9935	1505	42	of	of	IN
9935	1505	43	food	food	NN
9935	1505	44	.	.	.
9935	1506	1	Likewise	likewise	RB
9935	1506	2	,	,	,
9935	1506	3	it	-PRON-	PRP
9935	1506	4	will	will	MD
9935	1506	5	be	be	VB
9935	1506	6	well	well	JJ
9935	1506	7	to	to	TO
9935	1506	8	observe	observe	VB
9935	1506	9	that	that	IN
9935	1506	10	the	the	DT
9935	1506	11	foods	food	NNS
9935	1506	12	made	make	VBN
9935	1506	13	from	from	IN
9935	1506	14	a	a	DT
9935	1506	15	certain	certain	JJ
9935	1506	16	grain	grain	NN
9935	1506	17	will	will	MD
9935	1506	18	be	be	VB
9935	1506	19	quite	quite	RB
9935	1506	20	similar	similar	JJ
9935	1506	21	in	in	IN
9935	1506	22	composition	composition	NN
9935	1506	23	to	to	IN
9935	1506	24	the	the	DT
9935	1506	25	grain	grain	NN
9935	1506	26	itself	-PRON-	PRP
9935	1506	27	;	;	:
9935	1506	28	that	that	RB
9935	1506	29	is	is	RB
9935	1506	30	,	,	,
9935	1506	31	any	any	DT
9935	1506	32	change	change	NN
9935	1506	33	in	in	IN
9935	1506	34	the	the	DT
9935	1506	35	composition	composition	NN
9935	1506	36	of	of	IN
9935	1506	37	the	the	DT
9935	1506	38	foods	food	NNS
9935	1506	39	must	must	MD
9935	1506	40	be	be	VB
9935	1506	41	brought	bring	VBN
9935	1506	42	about	about	RP
9935	1506	43	by	by	IN
9935	1506	44	the	the	DT
9935	1506	45	addition	addition	NN
9935	1506	46	of	of	IN
9935	1506	47	other	other	JJ
9935	1506	48	substances	substance	NNS
9935	1506	49	.	.	.
9935	1507	1	6	6	CD
9935	1507	2	.	.	.
9935	1508	1	All	all	DT
9935	1508	2	grains	grain	NNS
9935	1508	3	are	be	VBP
9935	1508	4	similar	similar	JJ
9935	1508	5	in	in	IN
9935	1508	6	general	general	JJ
9935	1508	7	structure	structure	NN
9935	1508	8	,	,	,
9935	1508	9	too	too	RB
9935	1508	10	.	.	.
9935	1509	1	The	the	DT
9935	1509	2	largest	large	JJS
9935	1509	3	proportion	proportion	NN
9935	1509	4	of	of	IN
9935	1509	5	carbohydrate	carbohydrate	NN
9935	1509	6	lies	lie	NNS
9935	1509	7	in	in	IN
9935	1509	8	the	the	DT
9935	1509	9	center	center	NN
9935	1509	10	,	,	,
9935	1509	11	this	this	DT
9935	1509	12	substance	substance	NN
9935	1509	13	growing	grow	VBG
9935	1509	14	less	less	RBR
9935	1509	15	toward	toward	IN
9935	1509	16	the	the	DT
9935	1509	17	outside	outside	NN
9935	1509	18	of	of	IN
9935	1509	19	the	the	DT
9935	1509	20	grain	grain	NN
9935	1509	21	.	.	.
9935	1510	1	The	the	DT
9935	1510	2	protein	protein	NN
9935	1510	3	lies	lie	VBZ
9935	1510	4	near	near	IN
9935	1510	5	the	the	DT
9935	1510	6	outside	outside	NN
9935	1510	7	,	,	,
9935	1510	8	and	and	CC
9935	1510	9	grows	grow	VBZ
9935	1510	10	less	less	RBR
9935	1510	11	toward	toward	IN
9935	1510	12	the	the	DT
9935	1510	13	center	center	NN
9935	1510	14	.	.	.
9935	1511	1	Fat	fat	NN
9935	1511	2	is	be	VBZ
9935	1511	3	found	find	VBN
9935	1511	4	in	in	IN
9935	1511	5	small	small	JJ
9935	1511	6	amounts	amount	NNS
9935	1511	7	scattered	scatter	VBN
9935	1511	8	through	through	IN
9935	1511	9	the	the	DT
9935	1511	10	entire	entire	JJ
9935	1511	11	grain	grain	NN
9935	1511	12	,	,	,
9935	1511	13	but	but	CC
9935	1511	14	most	most	JJS
9935	1511	15	of	of	IN
9935	1511	16	it	-PRON-	PRP
9935	1511	17	is	be	VBZ
9935	1511	18	found	find	VBN
9935	1511	19	in	in	IN
9935	1511	20	the	the	DT
9935	1511	21	_	_	NNP
9935	1511	22	germ	germ	NN
9935	1511	23	,	,	,
9935	1511	24	_	_	NNP
9935	1511	25	which	which	WDT
9935	1511	26	is	be	VBZ
9935	1511	27	a	a	DT
9935	1511	28	tiny	tiny	JJ
9935	1511	29	portion	portion	NN
9935	1511	30	of	of	IN
9935	1511	31	the	the	DT
9935	1511	32	grain	grain	NN
9935	1511	33	from	from	IN
9935	1511	34	which	which	WDT
9935	1511	35	the	the	DT
9935	1511	36	new	new	JJ
9935	1511	37	plant	plant	NN
9935	1511	38	sprouts	sprout	VBZ
9935	1511	39	.	.	.
9935	1512	1	The	the	DT
9935	1512	2	mineral	mineral	NN
9935	1512	3	matter	matter	NN
9935	1512	4	of	of	IN
9935	1512	5	cereals	cereal	NNS
9935	1512	6	is	be	VBZ
9935	1512	7	found	find	VBN
9935	1512	8	chiefly	chiefly	RB
9935	1512	9	just	just	RB
9935	1512	10	inside	inside	IN
9935	1512	11	the	the	DT
9935	1512	12	bran	bran	NN
9935	1512	13	,	,	,
9935	1512	14	or	or	CC
9935	1512	15	outer	outer	JJ
9935	1512	16	covering	covering	NN
9935	1512	17	,	,	,
9935	1512	18	so	so	IN
9935	1512	19	that	that	IN
9935	1512	20	when	when	WRB
9935	1512	21	this	this	DT
9935	1512	22	covering	covering	NN
9935	1512	23	is	be	VBZ
9935	1512	24	removed	remove	VBN
9935	1512	25	,	,	,
9935	1512	26	as	as	IN
9935	1512	27	in	in	IN
9935	1512	28	the	the	DT
9935	1512	29	process	process	NN
9935	1512	30	of	of	IN
9935	1512	31	preparation	preparation	NN
9935	1512	32	for	for	IN
9935	1512	33	food	food	NN
9935	1512	34	,	,	,
9935	1512	35	a	a	DT
9935	1512	36	certain	certain	JJ
9935	1512	37	amount	amount	NN
9935	1512	38	of	of	IN
9935	1512	39	mineral	mineral	NN
9935	1512	40	matter	matter	NN
9935	1512	41	is	be	VBZ
9935	1512	42	generally	generally	RB
9935	1512	43	lost	lose	VBN
9935	1512	44	.	.	.
9935	1513	1	7	7	LS
9935	1513	2	.	.	.
9935	1514	1	PROTEIN	PROTEIN	NNS
9935	1514	2	IN	in	IN
9935	1514	3	CEREALS.--The	cereals.--the	JJ
9935	1514	4	cereals	cereal	NNS
9935	1514	5	are	be	VBP
9935	1514	6	essentially	essentially	RB
9935	1514	7	a	a	DT
9935	1514	8	carbohydrate	carbohydrate	NN
9935	1514	9	food	food	NN
9935	1514	10	,	,	,
9935	1514	11	but	but	CC
9935	1514	12	some	some	DT
9935	1514	13	also	also	RB
9935	1514	14	yield	yield	VBP
9935	1514	15	a	a	DT
9935	1514	16	large	large	JJ
9935	1514	17	proportion	proportion	NN
9935	1514	18	of	of	IN
9935	1514	19	protein	protein	NN
9935	1514	20	.	.	.
9935	1515	1	In	in	IN
9935	1515	2	this	this	DT
9935	1515	3	respect	respect	NN
9935	1515	4	they	-PRON-	PRP
9935	1515	5	differ	differ	VBP
9935	1515	6	from	from	IN
9935	1515	7	the	the	DT
9935	1515	8	animal	animal	NN
9935	1515	9	foods	food	NNS
9935	1515	10	that	that	WDT
9935	1515	11	produce	produce	VBP
9935	1515	12	the	the	DT
9935	1515	13	principal	principal	JJ
9935	1515	14	supply	supply	NN
9935	1515	15	of	of	IN
9935	1515	16	protein	protein	NN
9935	1515	17	for	for	IN
9935	1515	18	the	the	DT
9935	1515	19	diet	diet	NN
9935	1515	20	,	,	,
9935	1515	21	for	for	IN
9935	1515	22	these	these	DT
9935	1515	23	,	,	,
9935	1515	24	with	with	IN
9935	1515	25	the	the	DT
9935	1515	26	exception	exception	NN
9935	1515	27	of	of	IN
9935	1515	28	milk	milk	NN
9935	1515	29	,	,	,
9935	1515	30	do	do	VBP
9935	1515	31	not	not	RB
9935	1515	32	yield	yield	VB
9935	1515	33	carbohydrates	carbohydrate	NNS
9935	1515	34	.	.	.
9935	1516	1	The	the	DT
9935	1516	2	grain	grain	NN
9935	1516	3	that	that	WDT
9935	1516	4	contains	contain	VBZ
9935	1516	5	the	the	DT
9935	1516	6	most	most	JJS
9935	1516	7	protein	protein	NN
9935	1516	8	is	be	VBZ
9935	1516	9	wheat	wheat	NN
9935	1516	10	,	,	,
9935	1516	11	and	and	CC
9935	1516	12	in	in	IN
9935	1516	13	the	the	DT
9935	1516	14	form	form	NN
9935	1516	15	in	in	IN
9935	1516	16	which	which	WDT
9935	1516	17	protein	protein	NN
9935	1516	18	occurs	occur	VBZ
9935	1516	19	in	in	IN
9935	1516	20	this	this	DT
9935	1516	21	cereal	cereal	NN
9935	1516	22	it	-PRON-	PRP
9935	1516	23	is	be	VBZ
9935	1516	24	called	call	VBN
9935	1516	25	_	_	NNP
9935	1516	26	gluten	gluten	NN
9935	1516	27	,	,	,
9935	1516	28	_	_	NNP
9935	1516	29	a	a	DT
9935	1516	30	substance	substance	NN
9935	1516	31	that	that	WDT
9935	1516	32	is	be	VBZ
9935	1516	33	responsible	responsible	JJ
9935	1516	34	for	for	IN
9935	1516	35	the	the	DT
9935	1516	36	hardness	hardness	NN
9935	1516	37	of	of	IN
9935	1516	38	wheat	wheat	NN
9935	1516	39	.	.	.
9935	1517	1	The	the	DT
9935	1517	2	gluten	gluten	NN
9935	1517	3	,	,	,
9935	1517	4	when	when	WRB
9935	1517	5	the	the	DT
9935	1517	6	wheat	wheat	NN
9935	1517	7	is	be	VBZ
9935	1517	8	mixed	mix	VBN
9935	1517	9	with	with	IN
9935	1517	10	water	water	NN
9935	1517	11	or	or	CC
9935	1517	12	some	some	DT
9935	1517	13	other	other	JJ
9935	1517	14	liquid	liquid	NN
9935	1517	15	,	,	,
9935	1517	16	becomes	become	VBZ
9935	1517	17	gummy	gummy	JJ
9935	1517	18	and	and	CC
9935	1517	19	elastic	elastic	JJ
9935	1517	20	,	,	,
9935	1517	21	a	a	DT
9935	1517	22	fact	fact	NN
9935	1517	23	that	that	WDT
9935	1517	24	accounts	account	VBZ
9935	1517	25	for	for	IN
9935	1517	26	the	the	DT
9935	1517	27	rubbery	rubbery	JJ
9935	1517	28	consistency	consistency	NN
9935	1517	29	of	of	IN
9935	1517	30	bread	bread	NN
9935	1517	31	dough	dough	NN
9935	1517	32	.	.	.
9935	1518	1	Cereals	cereal	NNS
9935	1518	2	that	that	WDT
9935	1518	3	contain	contain	VBP
9935	1518	4	no	no	DT
9935	1518	5	gluten	gluten	NN
9935	1518	6	do	do	VBP
9935	1518	7	not	not	RB
9935	1518	8	make	make	VB
9935	1518	9	bread	bread	NN
9935	1518	10	successfully	successfully	RB
9935	1518	11	.	.	.
9935	1519	1	Next	next	RB
9935	1519	2	to	to	IN
9935	1519	3	wheat	wheat	NN
9935	1519	4	,	,	,
9935	1519	5	rye	rye	NN
9935	1519	6	contains	contain	VBZ
9935	1519	7	protein	protein	NN
9935	1519	8	in	in	IN
9935	1519	9	the	the	DT
9935	1519	10	greatest	great	JJS
9935	1519	11	amount	amount	NN
9935	1519	12	,	,	,
9935	1519	13	and	and	CC
9935	1519	14	rice	rice	NN
9935	1519	15	contains	contain	VBZ
9935	1519	16	the	the	DT
9935	1519	17	least	least	JJS
9935	1519	18	.	.	.
9935	1520	1	Although	although	IN
9935	1520	2	protein	protein	NN
9935	1520	3	is	be	VBZ
9935	1520	4	the	the	DT
9935	1520	5	most	most	RBS
9935	1520	6	expensive	expensive	JJ
9935	1520	7	of	of	IN
9935	1520	8	the	the	DT
9935	1520	9	food	food	NN
9935	1520	10	substances	substance	NNS
9935	1520	11	,	,	,
9935	1520	12	the	the	DT
9935	1520	13	kind	kind	NN
9935	1520	14	of	of	IN
9935	1520	15	protein	protein	NN
9935	1520	16	found	find	VBN
9935	1520	17	in	in	IN
9935	1520	18	cereals	cereal	NNS
9935	1520	19	is	be	VBZ
9935	1520	20	one	one	CD
9935	1520	21	of	of	IN
9935	1520	22	the	the	DT
9935	1520	23	cheaper	cheap	JJR
9935	1520	24	varieties	variety	NNS
9935	1520	25	.	.	.
9935	1521	1	8	8	LS
9935	1521	2	.	.	.
9935	1522	1	FAT	FAT	NNP
9935	1522	2	IN	in	IN
9935	1522	3	CEREALS.--The	cereals.--the	JJ
9935	1522	4	fat	fat	NN
9935	1522	5	of	of	IN
9935	1522	6	cereals	cereal	NNS
9935	1522	7	helps	help	VBZ
9935	1522	8	to	to	TO
9935	1522	9	contribute	contribute	VB
9935	1522	10	to	to	IN
9935	1522	11	their	-PRON-	PRP$
9935	1522	12	heat	heat	NN
9935	1522	13	-	-	HYPH
9935	1522	14	and	and	CC
9935	1522	15	energy	energy	NN
9935	1522	16	-	-	HYPH
9935	1522	17	producing	produce	VBG
9935	1522	18	qualities	quality	NNS
9935	1522	19	,	,	,
9935	1522	20	and	and	CC
9935	1522	21	,	,	,
9935	1522	22	besides	besides	RB
9935	1522	23	,	,	,
9935	1522	24	it	-PRON-	PRP
9935	1522	25	is	be	VBZ
9935	1522	26	one	one	CD
9935	1522	27	of	of	IN
9935	1522	28	the	the	DT
9935	1522	29	cheaper	cheap	JJR
9935	1522	30	sources	source	NNS
9935	1522	31	of	of	IN
9935	1522	32	this	this	DT
9935	1522	33	food	food	NN
9935	1522	34	substance	substance	NN
9935	1522	35	.	.	.
9935	1523	1	Of	of	IN
9935	1523	2	the	the	DT
9935	1523	3	eight	eight	CD
9935	1523	4	grains	grain	NNS
9935	1523	5	,	,	,
9935	1523	6	or	or	CC
9935	1523	7	cereals	cereal	NNS
9935	1523	8	,	,	,
9935	1523	9	used	use	VBN
9935	1523	10	as	as	IN
9935	1523	11	food	food	NN
9935	1523	12	,	,	,
9935	1523	13	oats	oats	NN
9935	1523	14	and	and	CC
9935	1523	15	corn	corn	NN
9935	1523	16	contain	contain	VBP
9935	1523	17	the	the	DT
9935	1523	18	most	most	JJS
9935	1523	19	fat	fat	JJ
9935	1523	20	,	,	,
9935	1523	21	or	or	CC
9935	1523	22	heat	heat	NN
9935	1523	23	-	-	HYPH
9935	1523	24	producing	produce	VBG
9935	1523	25	material	material	NN
9935	1523	26	.	.	.
9935	1524	1	The	the	DT
9935	1524	2	oil	oil	NN
9935	1524	3	of	of	IN
9935	1524	4	corn	corn	NN
9935	1524	5	,	,	,
9935	1524	6	because	because	IN
9935	1524	7	of	of	IN
9935	1524	8	its	-PRON-	PRP$
9935	1524	9	lack	lack	NN
9935	1524	10	of	of	IN
9935	1524	11	flavor	flavor	NN
9935	1524	12	,	,	,
9935	1524	13	is	be	VBZ
9935	1524	14	frequently	frequently	RB
9935	1524	15	used	use	VBN
9935	1524	16	in	in	IN
9935	1524	17	the	the	DT
9935	1524	18	manufacture	manufacture	NN
9935	1524	19	of	of	IN
9935	1524	20	salad	salad	NN
9935	1524	21	oil	oil	NN
9935	1524	22	,	,	,
9935	1524	23	cooking	cook	VBG
9935	1524	24	oil	oil	NN
9935	1524	25	,	,	,
9935	1524	26	and	and	CC
9935	1524	27	pastry	pastry	NN
9935	1524	28	fat	fat	NN
9935	1524	29	.	.	.
9935	1525	1	The	the	DT
9935	1525	2	fat	fat	NN
9935	1525	3	that	that	WDT
9935	1525	4	occurs	occur	VBZ
9935	1525	5	in	in	IN
9935	1525	6	cereals	cereal	NNS
9935	1525	7	becomes	become	VBZ
9935	1525	8	rancid	rancid	JJ
9935	1525	9	if	if	IN
9935	1525	10	they	-PRON-	PRP
9935	1525	11	are	be	VBP
9935	1525	12	not	not	RB
9935	1525	13	carefully	carefully	RB
9935	1525	14	stored	store	VBN
9935	1525	15	.	.	.
9935	1526	1	In	in	IN
9935	1526	2	the	the	DT
9935	1526	3	making	making	NN
9935	1526	4	of	of	IN
9935	1526	5	white	white	JJ
9935	1526	6	flour	flour	NN
9935	1526	7	,	,	,
9935	1526	8	the	the	DT
9935	1526	9	germ	germ	NN
9935	1526	10	of	of	IN
9935	1526	11	the	the	DT
9935	1526	12	wheat	wheat	NN
9935	1526	13	is	be	VBZ
9935	1526	14	removed	remove	VBN
9935	1526	15	,	,	,
9935	1526	16	and	and	CC
9935	1526	17	since	since	IN
9935	1526	18	most	most	JJS
9935	1526	19	of	of	IN
9935	1526	20	the	the	DT
9935	1526	21	fat	fat	NN
9935	1526	22	is	be	VBZ
9935	1526	23	taken	take	VBN
9935	1526	24	out	out	RP
9935	1526	25	with	with	IN
9935	1526	26	the	the	DT
9935	1526	27	germ	germ	NN
9935	1526	28	,	,	,
9935	1526	29	white	white	JJ
9935	1526	30	flour	flour	NN
9935	1526	31	keeps	keep	VBZ
9935	1526	32	much	much	RB
9935	1526	33	better	well	JJR
9935	1526	34	than	than	IN
9935	1526	35	graham	graham	NNP
9935	1526	36	flour	flour	NN
9935	1526	37	,	,	,
9935	1526	38	from	from	IN
9935	1526	39	which	which	WDT
9935	1526	40	the	the	DT
9935	1526	41	germ	germ	NN
9935	1526	42	is	be	VBZ
9935	1526	43	not	not	RB
9935	1526	44	abstracted	abstract	VBN
9935	1526	45	in	in	IN
9935	1526	46	the	the	DT
9935	1526	47	milling	milling	NN
9935	1526	48	process	process	NN
9935	1526	49	.	.	.
9935	1527	1	9	9	CD
9935	1527	2	.	.	.
9935	1528	1	CARBOHYDRATE	CARBOHYDRATE	NNP
9935	1528	2	IN	in	IN
9935	1528	3	CEREALS.--The	cereals.--the	JJ
9935	1528	4	food	food	NN
9935	1528	5	substance	substance	NN
9935	1528	6	found	find	VBN
9935	1528	7	in	in	IN
9935	1528	8	the	the	DT
9935	1528	9	greatest	great	JJS
9935	1528	10	proportion	proportion	NN
9935	1528	11	in	in	IN
9935	1528	12	cereals	cereal	NNS
9935	1528	13	is	be	VBZ
9935	1528	14	carbohydrate	carbohydrate	NN
9935	1528	15	in	in	IN
9935	1528	16	the	the	DT
9935	1528	17	form	form	NN
9935	1528	18	of	of	IN
9935	1528	19	starch	starch	NN
9935	1528	20	.	.	.
9935	1529	1	Cereals	cereal	NNS
9935	1529	2	contain	contain	VBP
9935	1529	3	many	many	JJ
9935	1529	4	times	time	NNS
9935	1529	5	more	more	JJR
9935	1529	6	starch	starch	NN
9935	1529	7	than	than	IN
9935	1529	8	any	any	DT
9935	1529	9	of	of	IN
9935	1529	10	the	the	DT
9935	1529	11	other	other	JJ
9935	1529	12	food	food	NN
9935	1529	13	substances	substance	NNS
9935	1529	14	,	,	,
9935	1529	15	rice	rice	NN
9935	1529	16	,	,	,
9935	1529	17	which	which	WDT
9935	1529	18	is	be	VBZ
9935	1529	19	fully	fully	RB
9935	1529	20	three	three	CD
9935	1529	21	-	-	HYPH
9935	1529	22	fourths	fourth	NNS
9935	1529	23	starch	starch	NN
9935	1529	24	,	,	,
9935	1529	25	containing	contain	VBG
9935	1529	26	the	the	DT
9935	1529	27	most	most	JJS
9935	1529	28	,	,	,
9935	1529	29	and	and	CC
9935	1529	30	oats	oats	NNP
9935	1529	31	,	,	,
9935	1529	32	which	which	WDT
9935	1529	33	are	be	VBP
9935	1529	34	less	less	JJR
9935	1529	35	than	than	IN
9935	1529	36	one	one	CD
9935	1529	37	-	-	HYPH
9935	1529	38	half	half	NN
9935	1529	39	starch	starch	NN
9935	1529	40	,	,	,
9935	1529	41	the	the	DT
9935	1529	42	least	least	JJS
9935	1529	43	.	.	.
9935	1530	1	Starch	starch	NN
9935	1530	2	is	be	VBZ
9935	1530	3	distributed	distribute	VBN
9935	1530	4	throughout	throughout	IN
9935	1530	5	the	the	DT
9935	1530	6	grain	grain	NN
9935	1530	7	in	in	IN
9935	1530	8	tiny	tiny	JJ
9935	1530	9	granules	granule	NNS
9935	1530	10	visible	visible	JJ
9935	1530	11	only	only	RB
9935	1530	12	under	under	IN
9935	1530	13	the	the	DT
9935	1530	14	microscope	microscope	NN
9935	1530	15	,	,	,
9935	1530	16	each	each	DT
9935	1530	17	being	be	VBG
9935	1530	18	surrounded	surround	VBN
9935	1530	19	by	by	IN
9935	1530	20	a	a	DT
9935	1530	21	covering	covering	NN
9935	1530	22	of	of	IN
9935	1530	23	material	material	NN
9935	1530	24	that	that	WDT
9935	1530	25	is	be	VBZ
9935	1530	26	almost	almost	RB
9935	1530	27	indigestible	indigestible	JJ
9935	1530	28	.	.	.
9935	1531	1	In	in	IN
9935	1531	2	the	the	DT
9935	1531	3	various	various	JJ
9935	1531	4	grains	grain	NNS
9935	1531	5	,	,	,
9935	1531	6	these	these	DT
9935	1531	7	tiny	tiny	JJ
9935	1531	8	granules	granule	NNS
9935	1531	9	differ	differ	VBP
9935	1531	10	from	from	IN
9935	1531	11	one	one	CD
9935	1531	12	another	another	DT
9935	1531	13	in	in	IN
9935	1531	14	appearance	appearance	NN
9935	1531	15	,	,	,
9935	1531	16	but	but	CC
9935	1531	17	not	not	RB
9935	1531	18	to	to	IN
9935	1531	19	any	any	DT
9935	1531	20	great	great	JJ
9935	1531	21	extent	extent	NN
9935	1531	22	in	in	IN
9935	1531	23	general	general	JJ
9935	1531	24	structure	structure	NN
9935	1531	25	,	,	,
9935	1531	26	nutritive	nutritive	JJ
9935	1531	27	value	value	NN
9935	1531	28	,	,	,
9935	1531	29	or	or	CC
9935	1531	30	digestibility	digestibility	NN
9935	1531	31	,	,	,
9935	1531	32	provided	provide	VBN
9935	1531	33	they	-PRON-	PRP
9935	1531	34	are	be	VBP
9935	1531	35	cooked	cook	VBN
9935	1531	36	thoroughly	thoroughly	RB
9935	1531	37	.	.	.
9935	1532	1	The	the	DT
9935	1532	2	large	large	JJ
9935	1532	3	amount	amount	NN
9935	1532	4	of	of	IN
9935	1532	5	carbohydrate	carbohydrate	NN
9935	1532	6	,	,	,
9935	1532	7	or	or	CC
9935	1532	8	starch	starch	NN
9935	1532	9	,	,	,
9935	1532	10	in	in	IN
9935	1532	11	cereals	cereal	NNS
9935	1532	12	explains	explain	VBZ
9935	1532	13	why	why	WRB
9935	1532	14	they	-PRON-	PRP
9935	1532	15	are	be	VBP
9935	1532	16	not	not	RB
9935	1532	17	hard	hard	JJ
9935	1532	18	to	to	TO
9935	1532	19	digest	digest	VB
9935	1532	20	,	,	,
9935	1532	21	for	for	IN
9935	1532	22	,	,	,
9935	1532	23	as	as	IN
9935	1532	24	is	be	VBZ
9935	1532	25	well	well	RB
9935	1532	26	known	known	JJ
9935	1532	27	,	,	,
9935	1532	28	starch	starch	NN
9935	1532	29	is	be	VBZ
9935	1532	30	more	more	RBR
9935	1532	31	easily	easily	RB
9935	1532	32	digested	digested	JJ
9935	1532	33	than	than	IN
9935	1532	34	either	either	DT
9935	1532	35	protein	protein	NN
9935	1532	36	or	or	CC
9935	1532	37	fat	fat	NN
9935	1532	38	.	.	.
9935	1533	1	This	this	DT
9935	1533	2	and	and	CC
9935	1533	3	the	the	DT
9935	1533	4	fact	fact	NN
9935	1533	5	that	that	IN
9935	1533	6	some	some	DT
9935	1533	7	grains	grain	NNS
9935	1533	8	contain	contain	VBP
9935	1533	9	also	also	RB
9935	1533	10	a	a	DT
9935	1533	11	large	large	JJ
9935	1533	12	amount	amount	NN
9935	1533	13	of	of	IN
9935	1533	14	fat	fat	NN
9935	1533	15	account	account	NN
9935	1533	16	for	for	IN
9935	1533	17	the	the	DT
9935	1533	18	high	high	JJ
9935	1533	19	energy	energy	NN
9935	1533	20	-	-	HYPH
9935	1533	21	producing	produce	VBG
9935	1533	22	quality	quality	NN
9935	1533	23	of	of	IN
9935	1533	24	cereals	cereal	NNS
9935	1533	25	.	.	.
9935	1534	1	While	while	IN
9935	1534	2	it	-PRON-	PRP
9935	1534	3	is	be	VBZ
9935	1534	4	safe	safe	JJ
9935	1534	5	to	to	TO
9935	1534	6	say	say	VB
9935	1534	7	that	that	IN
9935	1534	8	cereals	cereal	NNS
9935	1534	9	are	be	VBP
9935	1534	10	chiefly	chiefly	RB
9935	1534	11	valuable	valuable	JJ
9935	1534	12	for	for	IN
9935	1534	13	their	-PRON-	PRP$
9935	1534	14	starch	starch	NN
9935	1534	15	,	,	,
9935	1534	16	the	the	DT
9935	1534	17	tissue	tissue	NN
9935	1534	18	-	-	HYPH
9935	1534	19	building	building	NN
9935	1534	20	material	material	NN
9935	1534	21	in	in	IN
9935	1534	22	some	some	DT
9935	1534	23	grains	grain	NNS
9935	1534	24	,	,	,
9935	1534	25	although	although	IN
9935	1534	26	in	in	IN
9935	1534	27	small	small	JJ
9935	1534	28	proportion	proportion	NN
9935	1534	29	,	,	,
9935	1534	30	is	be	VBZ
9935	1534	31	in	in	IN
9935	1534	32	sufficient	sufficient	JJ
9935	1534	33	quantity	quantity	NN
9935	1534	34	to	to	TO
9935	1534	35	place	place	VB
9935	1534	36	them	-PRON-	PRP
9935	1534	37	with	with	IN
9935	1534	38	the	the	DT
9935	1534	39	protein	protein	NN
9935	1534	40	foods	food	NNS
9935	1534	41	.	.	.
9935	1535	1	10	10	CD
9935	1535	2	.	.	.
9935	1536	1	MINERAL	MINERAL	NNP
9935	1536	2	MATTER	MATTER	NNP
9935	1536	3	IN	in	IN
9935	1536	4	CEREALS.--Cereals	cereals.--cereal	NNS
9935	1536	5	contain	contain	VBP
9935	1536	6	seven	seven	CD
9935	1536	7	or	or	CC
9935	1536	8	eight	eight	CD
9935	1536	9	of	of	IN
9935	1536	10	the	the	DT
9935	1536	11	minerals	mineral	NNS
9935	1536	12	required	require	VBN
9935	1536	13	in	in	IN
9935	1536	14	the	the	DT
9935	1536	15	diet	diet	NN
9935	1536	16	.	.	.
9935	1537	1	Such	such	PDT
9935	1537	2	a	a	DT
9935	1537	3	variety	variety	NN
9935	1537	4	of	of	IN
9935	1537	5	minerals	mineral	NNS
9935	1537	6	is	be	VBZ
9935	1537	7	sure	sure	JJ
9935	1537	8	to	to	TO
9935	1537	9	be	be	VB
9935	1537	10	valuable	valuable	JJ
9935	1537	11	to	to	IN
9935	1537	12	the	the	DT
9935	1537	13	human	human	JJ
9935	1537	14	body	body	NN
9935	1537	15	,	,	,
9935	1537	16	as	as	IN
9935	1537	17	it	-PRON-	PRP
9935	1537	18	is	be	VBZ
9935	1537	19	about	about	RB
9935	1537	20	one	one	CD
9935	1537	21	-	-	HYPH
9935	1537	22	half	half	NN
9935	1537	23	of	of	IN
9935	1537	24	the	the	DT
9935	1537	25	whole	whole	JJ
9935	1537	26	number	number	NN
9935	1537	27	required	require	VBN
9935	1537	28	by	by	IN
9935	1537	29	the	the	DT
9935	1537	30	body	body	NN
9935	1537	31	for	for	IN
9935	1537	32	its	-PRON-	PRP$
9935	1537	33	maintenance	maintenance	NN
9935	1537	34	.	.	.
9935	1538	1	Since	since	IN
9935	1538	2	,	,	,
9935	1538	3	as	as	IN
9935	1538	4	has	have	VBZ
9935	1538	5	already	already	RB
9935	1538	6	been	be	VBN
9935	1538	7	explained	explain	VBN
9935	1538	8	,	,	,
9935	1538	9	much	much	JJ
9935	1538	10	of	of	IN
9935	1538	11	the	the	DT
9935	1538	12	mineral	mineral	NN
9935	1538	13	matter	matter	NN
9935	1538	14	lies	lie	VBZ
9935	1538	15	directly	directly	RB
9935	1538	16	under	under	IN
9935	1538	17	the	the	DT
9935	1538	18	coarse	coarse	JJ
9935	1538	19	outside	outside	JJ
9935	1538	20	covering	covering	NN
9935	1538	21	,	,	,
9935	1538	22	some	some	DT
9935	1538	23	of	of	IN
9935	1538	24	it	-PRON-	PRP
9935	1538	25	is	be	VBZ
9935	1538	26	lost	lose	VBN
9935	1538	27	when	when	WRB
9935	1538	28	this	this	DT
9935	1538	29	covering	covering	NN
9935	1538	30	is	be	VBZ
9935	1538	31	removed	remove	VBN
9935	1538	32	.	.	.
9935	1539	1	For	for	IN
9935	1539	2	this	this	DT
9935	1539	3	reason	reason	NN
9935	1539	4	,	,	,
9935	1539	5	the	the	DT
9935	1539	6	grains	grain	NNS
9935	1539	7	that	that	WDT
9935	1539	8	remain	remain	VBP
9935	1539	9	whole	whole	JJ
9935	1539	10	and	and	CC
9935	1539	11	the	the	DT
9935	1539	12	cereal	cereal	NN
9935	1539	13	products	product	NNS
9935	1539	14	that	that	WDT
9935	1539	15	contain	contain	VBP
9935	1539	16	the	the	DT
9935	1539	17	entire	entire	JJ
9935	1539	18	grain	grain	NN
9935	1539	19	are	be	VBP
9935	1539	20	much	much	RB
9935	1539	21	more	more	RBR
9935	1539	22	valuable	valuable	JJ
9935	1539	23	from	from	IN
9935	1539	24	the	the	DT
9935	1539	25	standpoint	standpoint	NN
9935	1539	26	of	of	IN
9935	1539	27	minerals	mineral	NNS
9935	1539	28	than	than	IN
9935	1539	29	those	those	DT
9935	1539	30	in	in	IN
9935	1539	31	which	which	WDT
9935	1539	32	the	the	DT
9935	1539	33	bran	bran	NN
9935	1539	34	covering	covering	NN
9935	1539	35	is	be	VBZ
9935	1539	36	not	not	RB
9935	1539	37	retained	retain	VBN
9935	1539	38	.	.	.
9935	1540	1	If	if	IN
9935	1540	2	a	a	DT
9935	1540	3	sufficient	sufficient	JJ
9935	1540	4	percentage	percentage	NN
9935	1540	5	of	of	IN
9935	1540	6	minerals	mineral	NNS
9935	1540	7	is	be	VBZ
9935	1540	8	secured	secure	VBN
9935	1540	9	in	in	IN
9935	1540	10	the	the	DT
9935	1540	11	diet	diet	NN
9935	1540	12	from	from	IN
9935	1540	13	vegetables	vegetable	NNS
9935	1540	14	,	,	,
9935	1540	15	fruits	fruit	NNS
9935	1540	16	,	,	,
9935	1540	17	and	and	CC
9935	1540	18	milk	milk	NN
9935	1540	19	,	,	,
9935	1540	20	it	-PRON-	PRP
9935	1540	21	is	be	VBZ
9935	1540	22	perhaps	perhaps	RB
9935	1540	23	unnecessary	unnecessary	JJ
9935	1540	24	to	to	TO
9935	1540	25	include	include	VB
9935	1540	26	whole	whole	JJ
9935	1540	27	cereals	cereal	NNS
9935	1540	28	;	;	:
9935	1540	29	but	but	CC
9935	1540	30	if	if	IN
9935	1540	31	the	the	DT
9935	1540	32	diet	diet	NN
9935	1540	33	is	be	VBZ
9935	1540	34	at	at	RB
9935	1540	35	all	all	RB
9935	1540	36	limited	limited	JJ
9935	1540	37	,	,	,
9935	1540	38	it	-PRON-	PRP
9935	1540	39	is	be	VBZ
9935	1540	40	advisable	advisable	JJ
9935	1540	41	to	to	TO
9935	1540	42	select	select	VB
9935	1540	43	those	those	DT
9935	1540	44	cereals	cereal	NNS
9935	1540	45	which	which	WDT
9935	1540	46	retain	retain	VBP
9935	1540	47	the	the	DT
9935	1540	48	original	original	JJ
9935	1540	49	composition	composition	NN
9935	1540	50	of	of	IN
9935	1540	51	the	the	DT
9935	1540	52	grain	grain	NN
9935	1540	53	.	.	.
9935	1541	1	11	11	CD
9935	1541	2	.	.	.
9935	1542	1	WATER	water	NN
9935	1542	2	IN	in	IN
9935	1542	3	CEREALS.--Cereals	cereals.--cereal	NNS
9935	1542	4	contain	contain	VBP
9935	1542	5	very	very	RB
9935	1542	6	little	little	JJ
9935	1542	7	water	water	NN
9935	1542	8	in	in	IN
9935	1542	9	their	-PRON-	PRP$
9935	1542	10	composition	composition	NN
9935	1542	11	.	.	.
9935	1543	1	This	this	DT
9935	1543	2	absence	absence	NN
9935	1543	3	of	of	IN
9935	1543	4	water	water	NN
9935	1543	5	is	be	VBZ
9935	1543	6	a	a	DT
9935	1543	7	distinct	distinct	JJ
9935	1543	8	advantage	advantage	NN
9935	1543	9	,	,	,
9935	1543	10	for	for	IN
9935	1543	11	it	-PRON-	PRP
9935	1543	12	makes	make	VBZ
9935	1543	13	their	-PRON-	PRP$
9935	1543	14	nutritive	nutritive	JJ
9935	1543	15	value	value	NN
9935	1543	16	proportionately	proportionately	RB
9935	1543	17	high	high	JJ
9935	1543	18	and	and	CC
9935	1543	19	improves	improve	VBZ
9935	1543	20	their	-PRON-	PRP$
9935	1543	21	keeping	keeping	NN
9935	1543	22	quality	quality	NN
9935	1543	23	.	.	.
9935	1544	1	Just	just	RB
9935	1544	2	as	as	IN
9935	1544	3	the	the	DT
9935	1544	4	strength	strength	NN
9935	1544	5	of	of	IN
9935	1544	6	a	a	DT
9935	1544	7	beverage	beverage	NN
9935	1544	8	is	be	VBZ
9935	1544	9	lowered	lower	VBN
9935	1544	10	by	by	IN
9935	1544	11	the	the	DT
9935	1544	12	addition	addition	NN
9935	1544	13	of	of	IN
9935	1544	14	water	water	NN
9935	1544	15	,	,	,
9935	1544	16	so	so	CC
9935	1544	17	the	the	DT
9935	1544	18	nutritive	nutritive	JJ
9935	1544	19	value	value	NN
9935	1544	20	of	of	IN
9935	1544	21	foods	food	NNS
9935	1544	22	decreases	decrease	NNS
9935	1544	23	when	when	WRB
9935	1544	24	they	-PRON-	PRP
9935	1544	25	contain	contain	VBP
9935	1544	26	a	a	DT
9935	1544	27	large	large	JJ
9935	1544	28	amount	amount	NN
9935	1544	29	of	of	IN
9935	1544	30	water	water	NN
9935	1544	31	.	.	.
9935	1545	1	On	on	IN
9935	1545	2	the	the	DT
9935	1545	3	other	other	JJ
9935	1545	4	hand	hand	NN
9935	1545	5	,	,	,
9935	1545	6	the	the	DT
9935	1545	7	keeping	keep	VBG
9935	1545	8	quality	quality	NN
9935	1545	9	of	of	IN
9935	1545	10	cereals	cereal	NNS
9935	1545	11	could	could	MD
9935	1545	12	scarcely	scarcely	RB
9935	1545	13	be	be	VB
9935	1545	14	improved	improve	VBN
9935	1545	15	,	,	,
9935	1545	16	since	since	IN
9935	1545	17	the	the	DT
9935	1545	18	germs	germ	NNS
9935	1545	19	that	that	WDT
9935	1545	20	cause	cause	VBP
9935	1545	21	foods	food	NNS
9935	1545	22	to	to	TO
9935	1545	23	spoil	spoil	VB
9935	1545	24	grow	grow	VB
9935	1545	25	only	only	RB
9935	1545	26	in	in	IN
9935	1545	27	the	the	DT
9935	1545	28	presence	presence	NN
9935	1545	29	of	of	IN
9935	1545	30	water	water	NN
9935	1545	31	.	.	.
9935	1546	1	This	this	DT
9935	1546	2	low	low	JJ
9935	1546	3	proportion	proportion	NN
9935	1546	4	of	of	IN
9935	1546	5	water	water	NN
9935	1546	6	also	also	RB
9935	1546	7	permits	permit	VBZ
9935	1546	8	them	-PRON-	PRP
9935	1546	9	to	to	TO
9935	1546	10	be	be	VB
9935	1546	11	stored	store	VBN
9935	1546	12	compactly	compactly	RB
9935	1546	13	,	,	,
9935	1546	14	whereas	whereas	IN
9935	1546	15	if	if	IN
9935	1546	16	water	water	NN
9935	1546	17	occurred	occur	VBD
9935	1546	18	in	in	IN
9935	1546	19	large	large	JJ
9935	1546	20	amounts	amount	NNS
9935	1546	21	it	-PRON-	PRP
9935	1546	22	would	would	MD
9935	1546	23	add	add	VB
9935	1546	24	materially	materially	RB
9935	1546	25	to	to	IN
9935	1546	26	their	-PRON-	PRP$
9935	1546	27	bulk	bulk	NN
9935	1546	28	.	.	.
9935	1547	1	12	12	CD
9935	1547	2	.	.	.
9935	1548	1	CELLULOSE	CELLULOSE	NNS
9935	1548	2	IN	in	IN
9935	1548	3	CEREALS.--In	CEREALS.--In	NNP
9935	1548	4	addition	addition	NN
9935	1548	5	to	to	IN
9935	1548	6	the	the	DT
9935	1548	7	five	five	CD
9935	1548	8	food	food	NN
9935	1548	9	substances	substance	NNS
9935	1548	10	that	that	WDT
9935	1548	11	are	be	VBP
9935	1548	12	found	find	VBN
9935	1548	13	in	in	IN
9935	1548	14	all	all	DT
9935	1548	15	cereals	cereal	NNS
9935	1548	16	,	,	,
9935	1548	17	there	there	EX
9935	1548	18	is	be	VBZ
9935	1548	19	always	always	RB
9935	1548	20	present	present	JJ
9935	1548	21	another	another	DT
9935	1548	22	material	material	NN
9935	1548	23	known	know	VBN
9935	1548	24	as	as	IN
9935	1548	25	cellulose	cellulose	NN
9935	1548	26	,	,	,
9935	1548	27	which	which	WDT
9935	1548	28	,	,	,
9935	1548	29	as	as	IN
9935	1548	30	is	be	VBZ
9935	1548	31	pointed	point	VBN
9935	1548	32	out	out	RP
9935	1548	33	elsewhere	elsewhere	RB
9935	1548	34	,	,	,
9935	1548	35	is	be	VBZ
9935	1548	36	an	an	DT
9935	1548	37	indigestible	indigestible	JJ
9935	1548	38	material	material	NN
9935	1548	39	that	that	WDT
9935	1548	40	occurs	occur	VBZ
9935	1548	41	on	on	IN
9935	1548	42	the	the	DT
9935	1548	43	outside	outside	NN
9935	1548	44	of	of	IN
9935	1548	45	all	all	DT
9935	1548	46	grains	grain	NNS
9935	1548	47	,	,	,
9935	1548	48	as	as	IN
9935	1548	49	the	the	DT
9935	1548	50	bran	bran	NN
9935	1548	51	covering	covering	NN
9935	1548	52	,	,	,
9935	1548	53	and	and	CC
9935	1548	54	covers	cover	VBZ
9935	1548	55	the	the	DT
9935	1548	56	starch	starch	NN
9935	1548	57	granules	granule	NNS
9935	1548	58	throughout	throughout	IN
9935	1548	59	the	the	DT
9935	1548	60	inside	inside	NN
9935	1548	61	of	of	IN
9935	1548	62	the	the	DT
9935	1548	63	grain	grain	NN
9935	1548	64	.	.	.
9935	1549	1	In	in	IN
9935	1549	2	fact	fact	NN
9935	1549	3	,	,	,
9935	1549	4	it	-PRON-	PRP
9935	1549	5	forms	form	VBZ
9935	1549	6	a	a	DT
9935	1549	7	sort	sort	NN
9935	1549	8	of	of	IN
9935	1549	9	skeleton	skeleton	NN
9935	1549	10	upon	upon	IN
9935	1549	11	which	which	WDT
9935	1549	12	the	the	DT
9935	1549	13	grains	grain	NNS
9935	1549	14	are	be	VBP
9935	1549	15	built	build	VBN
9935	1549	16	.	.	.
9935	1550	1	As	as	RB
9935	1550	2	long	long	RB
9935	1550	3	as	as	IN
9935	1550	4	the	the	DT
9935	1550	5	cellulose	cellulose	NN
9935	1550	6	remains	remain	VBZ
9935	1550	7	unbroken	unbroken	JJ
9935	1550	8	,	,	,
9935	1550	9	it	-PRON-	PRP
9935	1550	10	prevents	prevent	VBZ
9935	1550	11	the	the	DT
9935	1550	12	grain	grain	NN
9935	1550	13	from	from	IN
9935	1550	14	being	be	VBG
9935	1550	15	digested	digest	VBN
9935	1550	16	to	to	IN
9935	1550	17	any	any	DT
9935	1550	18	extent	extent	NN
9935	1550	19	.	.	.
9935	1551	1	However	however	RB
9935	1551	2	,	,	,
9935	1551	3	it	-PRON-	PRP
9935	1551	4	forms	form	VBZ
9935	1551	5	a	a	DT
9935	1551	6	valuable	valuable	JJ
9935	1551	7	protective	protective	JJ
9935	1551	8	covering	covering	NN
9935	1551	9	for	for	IN
9935	1551	10	the	the	DT
9935	1551	11	grain	grain	NN
9935	1551	12	and	and	CC
9935	1551	13	it	-PRON-	PRP
9935	1551	14	has	have	VBZ
9935	1551	15	a	a	DT
9935	1551	16	certain	certain	JJ
9935	1551	17	value	value	NN
9935	1551	18	,	,	,
9935	1551	19	as	as	IN
9935	1551	20	bulk	bulk	NN
9935	1551	21	,	,	,
9935	1551	22	in	in	IN
9935	1551	23	the	the	DT
9935	1551	24	diet	diet	NN
9935	1551	25	,	,	,
9935	1551	26	a	a	DT
9935	1551	27	fact	fact	NN
9935	1551	28	that	that	WDT
9935	1551	29	is	be	VBZ
9935	1551	30	ignored	ignore	VBN
9935	1551	31	by	by	IN
9935	1551	32	some	some	DT
9935	1551	33	persons	person	NNS
9935	1551	34	and	and	CC
9935	1551	35	overrated	overrate	VBN
9935	1551	36	by	by	IN
9935	1551	37	others	other	NNS
9935	1551	38	.	.	.
9935	1552	1	It	-PRON-	PRP
9935	1552	2	is	be	VBZ
9935	1552	3	well	well	JJ
9935	1552	4	to	to	TO
9935	1552	5	include	include	VB
9935	1552	6	at	at	IN
9935	1552	7	least	least	JJS
9935	1552	8	some	some	DT
9935	1552	9	cellulose	cellulose	NN
9935	1552	10	in	in	IN
9935	1552	11	cereal	cereal	NN
9935	1552	12	foods	food	NNS
9935	1552	13	when	when	WRB
9935	1552	14	they	-PRON-	PRP
9935	1552	15	are	be	VBP
9935	1552	16	taken	take	VBN
9935	1552	17	in	in	IN
9935	1552	18	the	the	DT
9935	1552	19	diet	diet	NN
9935	1552	20	,	,	,
9935	1552	21	because	because	IN
9935	1552	22	its	-PRON-	PRP$
9935	1552	23	presence	presence	NN
9935	1552	24	tends	tend	VBZ
9935	1552	25	to	to	TO
9935	1552	26	make	make	VB
9935	1552	27	food	food	NN
9935	1552	28	less	less	RBR
9935	1552	29	concentrated	concentrated	JJ
9935	1552	30	.	.	.
9935	1553	1	13	13	CD
9935	1553	2	.	.	.
9935	1554	1	TABLE	TABLE	NNS
9935	1554	2	SHOWING	show	VBG
9935	1554	3	COMPOSITION	composition	NN
9935	1554	4	OF	of	IN
9935	1554	5	CEREALS.--Not	CEREALS.--Not	NNS
9935	1554	6	all	all	DT
9935	1554	7	grains	grain	NNS
9935	1554	8	,	,	,
9935	1554	9	or	or	CC
9935	1554	10	cereals	cereal	NNS
9935	1554	11	,	,	,
9935	1554	12	contain	contain	VB
9935	1554	13	the	the	DT
9935	1554	14	same	same	JJ
9935	1554	15	amount	amount	NN
9935	1554	16	of	of	IN
9935	1554	17	food	food	NN
9935	1554	18	substances	substance	NNS
9935	1554	19	and	and	CC
9935	1554	20	cellulose	cellulose	NN
9935	1554	21	;	;	:
9935	1554	22	that	that	RB
9935	1554	23	is	is	RB
9935	1554	24	,	,	,
9935	1554	25	while	while	IN
9935	1554	26	one	one	PRP
9935	1554	27	may	may	MD
9935	1554	28	be	be	VB
9935	1554	29	high	high	JJ
9935	1554	30	in	in	IN
9935	1554	31	protein	protein	NN
9935	1554	32	it	-PRON-	PRP
9935	1554	33	may	may	MD
9935	1554	34	be	be	VB
9935	1554	35	lacking	lack	VBG
9935	1554	36	in	in	IN
9935	1554	37	some	some	DT
9935	1554	38	other	other	JJ
9935	1554	39	food	food	NN
9935	1554	40	substance	substance	NN
9935	1554	41	.	.	.
9935	1555	1	The	the	DT
9935	1555	2	relation	relation	NN
9935	1555	3	that	that	IN
9935	1555	4	the	the	DT
9935	1555	5	various	various	JJ
9935	1555	6	grains	grain	NNS
9935	1555	7	bear	bear	VBP
9935	1555	8	to	to	IN
9935	1555	9	one	one	CD
9935	1555	10	another	another	DT
9935	1555	11	with	with	IN
9935	1555	12	regard	regard	NN
9935	1555	13	to	to	IN
9935	1555	14	the	the	DT
9935	1555	15	food	food	NN
9935	1555	16	substances	substance	NNS
9935	1555	17	and	and	CC
9935	1555	18	cellulose	cellulose	NN
9935	1555	19	is	be	VBZ
9935	1555	20	clearly	clearly	RB
9935	1555	21	set	set	VBN
9935	1555	22	forth	forth	RP
9935	1555	23	in	in	IN
9935	1555	24	Table	table	NN
9935	1555	25	I.	i.	NN
9935	1556	1	In	in	IN
9935	1556	2	this	this	DT
9935	1556	3	table	table	NN
9935	1556	4	,	,	,
9935	1556	5	under	under	IN
9935	1556	6	the	the	DT
9935	1556	7	various	various	JJ
9935	1556	8	food	food	NN
9935	1556	9	substances	substance	NNS
9935	1556	10	and	and	CC
9935	1556	11	cellulose	cellulose	NN
9935	1556	12	,	,	,
9935	1556	13	the	the	DT
9935	1556	14	grains	grain	NNS
9935	1556	15	,	,	,
9935	1556	16	with	with	IN
9935	1556	17	the	the	DT
9935	1556	18	exception	exception	NN
9935	1556	19	of	of	IN
9935	1556	20	millet	millet	NN
9935	1556	21	,	,	,
9935	1556	22	are	be	VBP
9935	1556	23	mentioned	mention	VBN
9935	1556	24	in	in	IN
9935	1556	25	the	the	DT
9935	1556	26	order	order	NN
9935	1556	27	of	of	IN
9935	1556	28	their	-PRON-	PRP$
9935	1556	29	value	value	NN
9935	1556	30	,	,	,
9935	1556	31	ranging	range	VBG
9935	1556	32	from	from	IN
9935	1556	33	the	the	DT
9935	1556	34	highest	high	JJS
9935	1556	35	down	down	RB
9935	1556	36	to	to	IN
9935	1556	37	the	the	DT
9935	1556	38	lowest	low	JJS
9935	1556	39	in	in	IN
9935	1556	40	each	each	DT
9935	1556	41	of	of	IN
9935	1556	42	the	the	DT
9935	1556	43	food	food	NN
9935	1556	44	substances	substance	NNS
9935	1556	45	and	and	CC
9935	1556	46	cellulose	cellulose	NN
9935	1556	47	.	.	.
9935	1557	1	Thus	thus	RB
9935	1557	2	,	,	,
9935	1557	3	as	as	IN
9935	1557	4	will	will	MD
9935	1557	5	be	be	VB
9935	1557	6	seen	see	VBN
9935	1557	7	,	,	,
9935	1557	8	wheat	wheat	NN
9935	1557	9	is	be	VBZ
9935	1557	10	highest	high	JJS
9935	1557	11	in	in	IN
9935	1557	12	protein	protein	NN
9935	1557	13	and	and	CC
9935	1557	14	rice	rice	NN
9935	1557	15	is	be	VBZ
9935	1557	16	lowest	low	JJS
9935	1557	17	,	,	,
9935	1557	18	oats	oat	NNS
9935	1557	19	are	be	VBP
9935	1557	20	highest	high	JJS
9935	1557	21	in	in	IN
9935	1557	22	fat	fat	NN
9935	1557	23	and	and	CC
9935	1557	24	rye	rye	NN
9935	1557	25	is	be	VBZ
9935	1557	26	lowest	low	JJS
9935	1557	27	,	,	,
9935	1557	28	and	and	CC
9935	1557	29	so	so	RB
9935	1557	30	on	on	RB
9935	1557	31	.	.	.
9935	1558	1	Also	also	RB
9935	1558	2	,	,	,
9935	1558	3	as	as	IN
9935	1558	4	will	will	MD
9935	1558	5	be	be	VB
9935	1558	6	observed	observe	VBN
9935	1558	7	,	,	,
9935	1558	8	while	while	IN
9935	1558	9	wheat	wheat	NN
9935	1558	10	is	be	VBZ
9935	1558	11	highest	high	JJS
9935	1558	12	in	in	IN
9935	1558	13	protein	protein	NN
9935	1558	14	,	,	,
9935	1558	15	it	-PRON-	PRP
9935	1558	16	is	be	VBZ
9935	1558	17	,	,	,
9935	1558	18	as	as	IN
9935	1558	19	compared	compare	VBN
9935	1558	20	with	with	IN
9935	1558	21	the	the	DT
9935	1558	22	other	other	JJ
9935	1558	23	cereals	cereal	NNS
9935	1558	24	,	,	,
9935	1558	25	sixth	sixth	JJ
9935	1558	26	in	in	IN
9935	1558	27	fat	fat	NN
9935	1558	28	,	,	,
9935	1558	29	fourth	fourth	JJ
9935	1558	30	in	in	IN
9935	1558	31	carbohydrate	carbohydrate	NN
9935	1558	32	,	,	,
9935	1558	33	fourth	fourth	RB
9935	1558	34	in	in	IN
9935	1558	35	cellulose	cellulose	NNP
9935	1558	36	,	,	,
9935	1558	37	and	and	CC
9935	1558	38	fifth	fifth	JJ
9935	1558	39	in	in	IN
9935	1558	40	mineral	mineral	JJ
9935	1558	41	matter	matter	NN
9935	1558	42	.	.	.
9935	1559	1	In	in	IN
9935	1559	2	this	this	DT
9935	1559	3	way	way	NN
9935	1559	4	may	may	MD
9935	1559	5	be	be	VB
9935	1559	6	compared	compare	VBN
9935	1559	7	all	all	PDT
9935	1559	8	the	the	DT
9935	1559	9	other	other	JJ
9935	1559	10	cereals	cereal	NNS
9935	1559	11	to	to	TO
9935	1559	12	see	see	VB
9935	1559	13	in	in	RP
9935	1559	14	just	just	RB
9935	1559	15	what	what	WP
9935	1559	16	way	way	NN
9935	1559	17	they	-PRON-	PRP
9935	1559	18	are	be	VBP
9935	1559	19	of	of	IN
9935	1559	20	value	value	NN
9935	1559	21	as	as	IN
9935	1559	22	a	a	DT
9935	1559	23	food	food	NN
9935	1559	24	.	.	.
9935	1560	1	TABLE	TABLE	NNS
9935	1560	2	I	-PRON-	PRP
9935	1560	3	COMPOSITION	composition	VBP
9935	1560	4	OF	of	IN
9935	1560	5	CEREALS	cereals	NN
9935	1560	6	Protein	Protein	NNP
9935	1560	7	Fat	Fat	NNP
9935	1560	8	Carbohydrate	Carbohydrate	NNP
9935	1560	9	Cellulose	Cellulose	NNP
9935	1560	10	Mineral	Mineral	NNP
9935	1560	11	Matter	Matter	NNP
9935	1560	12	or	or	CC
9935	1560	13	Ash	Ash	NNP
9935	1560	14	Wheat	Wheat	NNP
9935	1560	15	Oats	Oats	NNP
9935	1560	16	Rice	Rice	NNP
9935	1560	17	Oats	Oats	NNP
9935	1560	18	Oats	Oats	NNP
9935	1560	19	Rye	Rye	NNP
9935	1560	20	Corn	Corn	NNP
9935	1560	21	Rye	Rye	NNP
9935	1560	22	Buckwheat	Buckwheat	NNP
9935	1560	23	Barley	Barley	NNP
9935	1560	24	Oats	Oats	NNP
9935	1560	25	Barley	Barley	NNP
9935	1560	26	Corn	Corn	NNP
9935	1560	27	Barley	Barley	NNP
9935	1560	28	Buckwheat	buckwheat	NN
9935	1560	29	Barley	Barley	NNP
9935	1560	30	Buckwheat	buckwheat	NN
9935	1560	31	Wheat	Wheat	NNP
9935	1560	32	Wheat	Wheat	NNP
9935	1560	33	Rye	Rye	NNP
9935	1560	34	Corn	Corn	NNP
9935	1560	35	Rice	Rice	NNP
9935	1560	36	Barley	Barley	NNP
9935	1560	37	Rye	Rye	NNP
9935	1560	38	Wheat	Wheat	NNP
9935	1560	39	Buckwheat	buckwheat	NN
9935	1560	40	Wheat	Wheat	NNP
9935	1560	41	Buckwheat	Buckwheat	NNP
9935	1560	42	Corn	Corn	NNP
9935	1560	43	Corn	Corn	NNP
9935	1560	44	Rice	Rice	NNP
9935	1560	45	Rye	Rye	NNP
9935	1560	46	Oats	Oats	NNP
9935	1560	47	Rice	Rice	NNP
9935	1560	48	Rice	Rice	NNP
9935	1560	49	*	*	NFP
9935	1560	50	*	*	NFP
9935	1560	51	*	*	NFP
9935	1560	52	*	*	NFP
9935	1560	53	*	*	NFP
9935	1560	54	CEREALS	cereal	NNS
9935	1560	55	AS	as	IN
9935	1560	56	A	a	DT
9935	1560	57	FOOD	food	NN
9935	1560	58	USES	use	NNS
9935	1560	59	OF	of	IN
9935	1560	60	CEREALS	CEREALS	NNP
9935	1560	61	14	14	CD
9935	1560	62	.	.	.
9935	1561	1	Cereals	cereal	NNS
9935	1561	2	and	and	CC
9935	1561	3	cereal	cereal	NN
9935	1561	4	products	product	NNS
9935	1561	5	play	play	VBP
9935	1561	6	a	a	DT
9935	1561	7	very	very	RB
9935	1561	8	important	important	JJ
9935	1561	9	part	part	NN
9935	1561	10	in	in	IN
9935	1561	11	the	the	DT
9935	1561	12	food	food	NN
9935	1561	13	problem	problem	NN
9935	1561	14	,	,	,
9935	1561	15	for	for	IN
9935	1561	16	the	the	DT
9935	1561	17	prosperity	prosperity	NN
9935	1561	18	of	of	IN
9935	1561	19	a	a	DT
9935	1561	20	country	country	NN
9935	1561	21	depends	depend	VBZ
9935	1561	22	on	on	IN
9935	1561	23	its	-PRON-	PRP$
9935	1561	24	grain	grain	NN
9935	1561	25	crops	crop	NNS
9935	1561	26	and	and	CC
9935	1561	27	the	the	DT
9935	1561	28	people	people	NNS
9935	1561	29	of	of	IN
9935	1561	30	all	all	DT
9935	1561	31	classes	class	NNS
9935	1561	32	are	be	VBP
9935	1561	33	dependent	dependent	JJ
9935	1561	34	on	on	IN
9935	1561	35	them	-PRON-	PRP
9935	1561	36	for	for	IN
9935	1561	37	food	food	NN
9935	1561	38	.	.	.
9935	1562	1	This	this	DT
9935	1562	2	is	be	VBZ
9935	1562	3	evident	evident	JJ
9935	1562	4	when	when	WRB
9935	1562	5	it	-PRON-	PRP
9935	1562	6	is	be	VBZ
9935	1562	7	known	know	VBN
9935	1562	8	that	that	IN
9935	1562	9	they	-PRON-	PRP
9935	1562	10	form	form	VBP
9935	1562	11	a	a	DT
9935	1562	12	greater	great	JJR
9935	1562	13	proportion	proportion	NN
9935	1562	14	of	of	IN
9935	1562	15	the	the	DT
9935	1562	16	food	food	NN
9935	1562	17	consumed	consume	VBN
9935	1562	18	than	than	IN
9935	1562	19	any	any	DT
9935	1562	20	other	other	JJ
9935	1562	21	single	single	JJ
9935	1562	22	food	food	NN
9935	1562	23	material	material	NN
9935	1562	24	.	.	.
9935	1563	1	In	in	IN
9935	1563	2	their	-PRON-	PRP$
9935	1563	3	widespread	widespread	JJ
9935	1563	4	consumption	consumption	NN
9935	1563	5	,	,	,
9935	1563	6	they	-PRON-	PRP
9935	1563	7	have	have	VBP
9935	1563	8	many	many	JJ
9935	1563	9	and	and	CC
9935	1563	10	varied	varied	JJ
9935	1563	11	uses	use	NNS
9935	1563	12	.	.	.
9935	1564	1	In	in	IN
9935	1564	2	truth	truth	NN
9935	1564	3	,	,	,
9935	1564	4	a	a	DT
9935	1564	5	meal	meal	NN
9935	1564	6	is	be	VBZ
9935	1564	7	seldom	seldom	RB
9935	1564	8	served	serve	VBN
9935	1564	9	without	without	IN
9935	1564	10	some	some	DT
9935	1564	11	cereal	cereal	NN
9935	1564	12	food	food	NN
9935	1564	13	,	,	,
9935	1564	14	for	for	IN
9935	1564	15	if	if	IN
9935	1564	16	no	no	DT
9935	1564	17	other	other	JJ
9935	1564	18	is	be	VBZ
9935	1564	19	used	use	VBN
9935	1564	20	,	,	,
9935	1564	21	bread	bread	NN
9935	1564	22	of	of	IN
9935	1564	23	some	some	DT
9935	1564	24	description	description	NN
9935	1564	25	is	be	VBZ
9935	1564	26	almost	almost	RB
9935	1564	27	always	always	RB
9935	1564	28	included	include	VBN
9935	1564	29	.	.	.
9935	1565	1	Besides	besides	IN
9935	1565	2	bread	bread	NN
9935	1565	3	,	,	,
9935	1565	4	a	a	DT
9935	1565	5	cooked	cooked	JJ
9935	1565	6	or	or	CC
9935	1565	7	a	a	DT
9935	1565	8	dry	dry	JJ
9935	1565	9	cereal	cereal	NN
9935	1565	10	is	be	VBZ
9935	1565	11	usually	usually	RB
9935	1565	12	served	serve	VBN
9935	1565	13	for	for	IN
9935	1565	14	breakfast	breakfast	NN
9935	1565	15	,	,	,
9935	1565	16	and	and	CC
9935	1565	17	for	for	IN
9935	1565	18	some	some	DT
9935	1565	19	persons	person	NNS
9935	1565	20	this	this	DT
9935	1565	21	constitutes	constitute	VBZ
9935	1565	22	the	the	DT
9935	1565	23	main	main	JJ
9935	1565	24	breakfast	breakfast	NN
9935	1565	25	dish	dish	NN
9935	1565	26	,	,	,
9935	1565	27	providing	provide	VBG
9935	1565	28	a	a	DT
9935	1565	29	nourishing	nourishing	NN
9935	1565	30	and	and	CC
9935	1565	31	easily	easily	RB
9935	1565	32	digested	digest	VBN
9935	1565	33	food	food	NN
9935	1565	34	when	when	WRB
9935	1565	35	served	serve	VBN
9935	1565	36	with	with	IN
9935	1565	37	milk	milk	NN
9935	1565	38	or	or	CC
9935	1565	39	cream	cream	NN
9935	1565	40	.	.	.
9935	1566	1	This	this	DT
9935	1566	2	food	food	NN
9935	1566	3	is	be	VBZ
9935	1566	4	especially	especially	RB
9935	1566	5	desirable	desirable	JJ
9935	1566	6	for	for	IN
9935	1566	7	children	child	NNS
9935	1566	8	,	,	,
9935	1566	9	and	and	CC
9935	1566	10	for	for	IN
9935	1566	11	this	this	DT
9935	1566	12	reason	reason	NN
9935	1566	13	is	be	VBZ
9935	1566	14	always	always	RB
9935	1566	15	among	among	IN
9935	1566	16	the	the	DT
9935	1566	17	first	first	JJ
9935	1566	18	solid	solid	JJ
9935	1566	19	foods	food	NNS
9935	1566	20	fed	feed	VBN
9935	1566	21	to	to	IN
9935	1566	22	them	-PRON-	PRP
9935	1566	23	.	.	.
9935	1567	1	15	15	CD
9935	1567	2	.	.	.
9935	1568	1	While	while	IN
9935	1568	2	to	to	IN
9935	1568	3	most	most	JJS
9935	1568	4	persons	person	NNS
9935	1568	5	the	the	DT
9935	1568	6	word	word	NN
9935	1568	7	cereal	cereal	NN
9935	1568	8	suggests	suggest	VBZ
9935	1568	9	the	the	DT
9935	1568	10	idea	idea	NN
9935	1568	11	of	of	IN
9935	1568	12	a	a	DT
9935	1568	13	breakfast	breakfast	NN
9935	1568	14	food	food	NN
9935	1568	15	,	,	,
9935	1568	16	because	because	IN
9935	1568	17	cereals	cereal	NNS
9935	1568	18	are	be	VBP
9935	1568	19	used	use	VBN
9935	1568	20	most	most	RBS
9935	1568	21	often	often	RB
9935	1568	22	for	for	IN
9935	1568	23	that	that	DT
9935	1568	24	purpose	purpose	NN
9935	1568	25	,	,	,
9935	1568	26	they	-PRON-	PRP
9935	1568	27	find	find	VBP
9935	1568	28	their	-PRON-	PRP$
9935	1568	29	place	place	NN
9935	1568	30	in	in	IN
9935	1568	31	other	other	JJ
9935	1568	32	meals	meal	NNS
9935	1568	33	than	than	IN
9935	1568	34	breakfast	breakfast	NN
9935	1568	35	.	.	.
9935	1569	1	Although	although	IN
9935	1569	2	they	-PRON-	PRP
9935	1569	3	are	be	VBP
9935	1569	4	used	use	VBN
9935	1569	5	less	less	RBR
9935	1569	6	often	often	RB
9935	1569	7	on	on	IN
9935	1569	8	the	the	DT
9935	1569	9	dinner	dinner	NN
9935	1569	10	table	table	NN
9935	1569	11	than	than	IN
9935	1569	12	elsewhere	elsewhere	RB
9935	1569	13	,	,	,
9935	1569	14	they	-PRON-	PRP
9935	1569	15	frequently	frequently	RB
9935	1569	16	have	have	VBP
9935	1569	17	an	an	DT
9935	1569	18	important	important	JJ
9935	1569	19	place	place	NN
9935	1569	20	there	there	RB
9935	1569	21	,	,	,
9935	1569	22	for	for	IN
9935	1569	23	a	a	DT
9935	1569	24	number	number	NN
9935	1569	25	of	of	IN
9935	1569	26	them	-PRON-	PRP
9935	1569	27	are	be	VBP
9935	1569	28	commonly	commonly	RB
9935	1569	29	used	use	VBN
9935	1569	30	as	as	IN
9935	1569	31	dinner	dinner	NN
9935	1569	32	dishes	dish	NNS
9935	1569	33	and	and	CC
9935	1569	34	others	other	NNS
9935	1569	35	might	may	MD
9935	1569	36	be	be	VB
9935	1569	37	used	use	VBN
9935	1569	38	more	more	RBR
9935	1569	39	frequently	frequently	RB
9935	1569	40	,	,	,
9935	1569	41	and	and	CC
9935	1569	42	to	to	TO
9935	1569	43	advantage	advantage	VB
9935	1569	44	,	,	,
9935	1569	45	too	too	RB
9935	1569	46	.	.	.
9935	1570	1	In	in	IN
9935	1570	2	this	this	DT
9935	1570	3	connection	connection	NN
9935	1570	4	,	,	,
9935	1570	5	they	-PRON-	PRP
9935	1570	6	are	be	VBP
9935	1570	7	used	use	VBN
9935	1570	8	in	in	IN
9935	1570	9	soups	soup	NNS
9935	1570	10	,	,	,
9935	1570	11	and	and	CC
9935	1570	12	in	in	IN
9935	1570	13	certain	certain	JJ
9935	1570	14	forms	form	NNS
9935	1570	15	,	,	,
9935	1570	16	usually	usually	RB
9935	1570	17	the	the	DT
9935	1570	18	whole	whole	JJ
9935	1570	19	or	or	CC
9935	1570	20	slightly	slightly	RB
9935	1570	21	crushed	crush	VBN
9935	1570	22	grain	grain	NN
9935	1570	23	,	,	,
9935	1570	24	they	-PRON-	PRP
9935	1570	25	take	take	VBP
9935	1570	26	the	the	DT
9935	1570	27	place	place	NN
9935	1570	28	of	of	IN
9935	1570	29	a	a	DT
9935	1570	30	vegetable	vegetable	NN
9935	1570	31	.	.	.
9935	1571	1	Some	some	DT
9935	1571	2	of	of	IN
9935	1571	3	them	-PRON-	PRP
9935	1571	4	,	,	,
9935	1571	5	particularly	particularly	RB
9935	1571	6	rice	rice	NN
9935	1571	7	,	,	,
9935	1571	8	are	be	VBP
9935	1571	9	often	often	RB
9935	1571	10	used	use	VBN
9935	1571	11	with	with	IN
9935	1571	12	meat	meat	NN
9935	1571	13	or	or	CC
9935	1571	14	cheese	cheese	NN
9935	1571	15	in	in	IN
9935	1571	16	making	make	VBG
9935	1571	17	an	an	DT
9935	1571	18	entree	entree	NN
9935	1571	19	or	or	CC
9935	1571	20	in	in	IN
9935	1571	21	combination	combination	NN
9935	1571	22	with	with	IN
9935	1571	23	eggs	egg	NNS
9935	1571	24	,	,	,
9935	1571	25	milk	milk	NN
9935	1571	26	,	,	,
9935	1571	27	fruit	fruit	NN
9935	1571	28	,	,	,
9935	1571	29	or	or	CC
9935	1571	30	various	various	JJ
9935	1571	31	flavorings	flavoring	NNS
9935	1571	32	as	as	IN
9935	1571	33	a	a	DT
9935	1571	34	dessert	dessert	NN
9935	1571	35	to	to	TO
9935	1571	36	be	be	VB
9935	1571	37	served	serve	VBN
9935	1571	38	with	with	IN
9935	1571	39	a	a	DT
9935	1571	40	heavy	heavy	JJ
9935	1571	41	or	or	CC
9935	1571	42	a	a	DT
9935	1571	43	light	light	JJ
9935	1571	44	meal	meal	NN
9935	1571	45	.	.	.
9935	1572	1	Cold	cold	JJ
9935	1572	2	cooked	cook	VBN
9935	1572	3	cereal	cereal	NN
9935	1572	4	is	be	VBZ
9935	1572	5	often	often	RB
9935	1572	6	sliced	sliced	JJ
9935	1572	7	and	and	CC
9935	1572	8	sautÃ	sautÃ	NNP
9935	1572	9	©	©	NNP
9935	1572	10	d	d	NN
9935	1572	11	and	and	CC
9935	1572	12	then	then	RB
9935	1572	13	served	serve	VBD
9935	1572	14	with	with	IN
9935	1572	15	meat	meat	NN
9935	1572	16	or	or	CC
9935	1572	17	some	some	DT
9935	1572	18	other	other	JJ
9935	1572	19	heavy	heavy	JJ
9935	1572	20	protein	protein	NN
9935	1572	21	dish	dish	NN
9935	1572	22	.	.	.
9935	1573	1	Cereals	cereal	NNS
9935	1573	2	are	be	VBP
9935	1573	3	also	also	RB
9935	1573	4	used	use	VBN
9935	1573	5	for	for	IN
9935	1573	6	lunch	lunch	NN
9935	1573	7	or	or	CC
9935	1573	8	supper	supper	NN
9935	1573	9	,	,	,
9935	1573	10	perhaps	perhaps	RB
9935	1573	11	more	more	RBR
9935	1573	12	often	often	RB
9935	1573	13	than	than	IN
9935	1573	14	for	for	IN
9935	1573	15	dinner	dinner	NN
9935	1573	16	,	,	,
9935	1573	17	and	and	CC
9935	1573	18	because	because	IN
9935	1573	19	of	of	IN
9935	1573	20	their	-PRON-	PRP$
9935	1573	21	easy	easy	JJ
9935	1573	22	digestion	digestion	NN
9935	1573	23	they	-PRON-	PRP
9935	1573	24	are	be	VBP
9935	1573	25	to	to	TO
9935	1573	26	be	be	VB
9935	1573	27	recommended	recommend	VBN
9935	1573	28	for	for	IN
9935	1573	29	the	the	DT
9935	1573	30	evening	evening	NN
9935	1573	31	meal	meal	NN
9935	1573	32	for	for	IN
9935	1573	33	all	all	DT
9935	1573	34	members	member	NNS
9935	1573	35	of	of	IN
9935	1573	36	the	the	DT
9935	1573	37	family	family	NN
9935	1573	38	,	,	,
9935	1573	39	but	but	CC
9935	1573	40	especially	especially	RB
9935	1573	41	for	for	IN
9935	1573	42	children	child	NNS
9935	1573	43	.	.	.
9935	1574	1	When	when	WRB
9935	1574	2	used	use	VBN
9935	1574	3	in	in	IN
9935	1574	4	this	this	DT
9935	1574	5	way	way	NN
9935	1574	6	,	,	,
9935	1574	7	they	-PRON-	PRP
9935	1574	8	may	may	MD
9935	1574	9	be	be	VB
9935	1574	10	served	serve	VBN
9935	1574	11	with	with	IN
9935	1574	12	cream	cream	NN
9935	1574	13	,	,	,
9935	1574	14	as	as	IN
9935	1574	15	for	for	IN
9935	1574	16	breakfast	breakfast	NN
9935	1574	17	,	,	,
9935	1574	18	or	or	CC
9935	1574	19	prepared	prepare	VBN
9935	1574	20	in	in	IN
9935	1574	21	any	any	DT
9935	1574	22	other	other	JJ
9935	1574	23	suitable	suitable	JJ
9935	1574	24	way	way	NN
9935	1574	25	.	.	.
9935	1575	1	Whenever	whenever	WRB
9935	1575	2	cereals	cereal	NNS
9935	1575	3	are	be	VBP
9935	1575	4	served	serve	VBN
9935	1575	5	,	,	,
9935	1575	6	whether	whether	IN
9935	1575	7	alone	alone	RB
9935	1575	8	or	or	CC
9935	1575	9	in	in	IN
9935	1575	10	combination	combination	NN
9935	1575	11	with	with	IN
9935	1575	12	other	other	JJ
9935	1575	13	foods	food	NNS
9935	1575	14	,	,	,
9935	1575	15	the	the	DT
9935	1575	16	result	result	NN
9935	1575	17	is	be	VBZ
9935	1575	18	an	an	DT
9935	1575	19	economical	economical	JJ
9935	1575	20	dish	dish	NN
9935	1575	21	and	and	CC
9935	1575	22	usually	usually	RB
9935	1575	23	an	an	DT
9935	1575	24	easily	easily	RB
9935	1575	25	digested	digest	VBN
9935	1575	26	one	one	CD
9935	1575	27	,	,	,
9935	1575	28	unless	unless	IN
9935	1575	29	,	,	,
9935	1575	30	of	of	IN
9935	1575	31	course	course	NN
9935	1575	32	,	,	,
9935	1575	33	the	the	DT
9935	1575	34	food	food	NN
9935	1575	35	with	with	IN
9935	1575	36	which	which	WDT
9935	1575	37	they	-PRON-	PRP
9935	1575	38	are	be	VBP
9935	1575	39	combined	combine	VBN
9935	1575	40	is	be	VBZ
9935	1575	41	expensive	expensive	JJ
9935	1575	42	or	or	CC
9935	1575	43	indigestible	indigestible	JJ
9935	1575	44	.	.	.
9935	1576	1	But	but	CC
9935	1576	2	,	,	,
9935	1576	3	to	to	TO
9935	1576	4	whatever	whatever	WDT
9935	1576	5	use	use	NN
9935	1576	6	cereals	cereal	NNS
9935	1576	7	are	be	VBP
9935	1576	8	put	put	VBN
9935	1576	9	,	,	,
9935	1576	10	unless	unless	IN
9935	1576	11	they	-PRON-	PRP
9935	1576	12	are	be	VBP
9935	1576	13	thoroughly	thoroughly	RB
9935	1576	14	cooked	cook	VBN
9935	1576	15	they	-PRON-	PRP
9935	1576	16	are	be	VBP
9935	1576	17	not	not	RB
9935	1576	18	easily	easily	RB
9935	1576	19	digested	digest	VBN
9935	1576	20	and	and	CC
9935	1576	21	they	-PRON-	PRP
9935	1576	22	lose	lose	VBP
9935	1576	23	much	much	JJ
9935	1576	24	of	of	IN
9935	1576	25	their	-PRON-	PRP$
9935	1576	26	value	value	NN
9935	1576	27	.	.	.
9935	1577	1	In	in	IN
9935	1577	2	fact	fact	NN
9935	1577	3	,	,	,
9935	1577	4	the	the	DT
9935	1577	5	ready	ready	JJ
9935	1577	6	-	-	HYPH
9935	1577	7	to	to	TO
9935	1577	8	-	-	HYPH
9935	1577	9	eat	eat	VB
9935	1577	10	cereals	cereal	NNS
9935	1577	11	,	,	,
9935	1577	12	which	which	WDT
9935	1577	13	have	have	VBP
9935	1577	14	been	be	VBN
9935	1577	15	thoroughly	thoroughly	RB
9935	1577	16	cooked	cook	VBN
9935	1577	17	,	,	,
9935	1577	18	are	be	VBP
9935	1577	19	preferable	preferable	JJ
9935	1577	20	to	to	IN
9935	1577	21	those	those	DT
9935	1577	22	which	which	WDT
9935	1577	23	are	be	VBP
9935	1577	24	poorly	poorly	RB
9935	1577	25	cooked	cook	VBN
9935	1577	26	in	in	IN
9935	1577	27	the	the	DT
9935	1577	28	home	home	NN
9935	1577	29	.	.	.
9935	1578	1	SELECTION	selection	VB
9935	1578	2	AND	and	CC
9935	1578	3	CARE	care	NN
9935	1578	4	OF	of	IN
9935	1578	5	CEREALS	CEREALS	NNP
9935	1578	6	16	16	CD
9935	1578	7	.	.	.
9935	1579	1	Preparation	preparation	NN
9935	1579	2	of	of	IN
9935	1579	3	Grains	Grains	NNPS
9935	1579	4	for	for	IN
9935	1579	5	the	the	DT
9935	1579	6	Market.--So	Market.--So	NNPS
9935	1579	7	that	that	WDT
9935	1579	8	the	the	DT
9935	1579	9	housewife	housewife	NN
9935	1579	10	may	may	MD
9935	1579	11	go	go	VB
9935	1579	12	about	about	IN
9935	1579	13	the	the	DT
9935	1579	14	selection	selection	NN
9935	1579	15	of	of	IN
9935	1579	16	cereals	cereal	NNS
9935	1579	17	in	in	IN
9935	1579	18	an	an	DT
9935	1579	19	intelligent	intelligent	JJ
9935	1579	20	manner	manner	NN
9935	1579	21	,	,	,
9935	1579	22	it	-PRON-	PRP
9935	1579	23	may	may	MD
9935	1579	24	be	be	VB
9935	1579	25	well	well	JJ
9935	1579	26	for	for	IN
9935	1579	27	her	-PRON-	PRP
9935	1579	28	to	to	TO
9935	1579	29	know	know	VB
9935	1579	30	how	how	WRB
9935	1579	31	they	-PRON-	PRP
9935	1579	32	are	be	VBP
9935	1579	33	prepared	prepare	VBN
9935	1579	34	for	for	IN
9935	1579	35	market	market	NN
9935	1579	36	.	.	.
9935	1580	1	After	after	IN
9935	1580	2	the	the	DT
9935	1580	3	grains	grain	NNS
9935	1580	4	are	be	VBP
9935	1580	5	harvested	harvest	VBN
9935	1580	6	,	,	,
9935	1580	7	the	the	DT
9935	1580	8	first	first	JJ
9935	1580	9	step	step	NN
9935	1580	10	in	in	IN
9935	1580	11	their	-PRON-	PRP$
9935	1580	12	preparation	preparation	NN
9935	1580	13	consists	consist	VBZ
9935	1580	14	in	in	IN
9935	1580	15	thrashing	thrashing	NN
9935	1580	16	,	,	,
9935	1580	17	which	which	WDT
9935	1580	18	removes	remove	VBZ
9935	1580	19	the	the	DT
9935	1580	20	husks	husk	NNS
9935	1580	21	from	from	IN
9935	1580	22	the	the	DT
9935	1580	23	outside	outside	NN
9935	1580	24	.	.	.
9935	1581	1	In	in	IN
9935	1581	2	some	some	DT
9935	1581	3	countries	country	NNS
9935	1581	4	,	,	,
9935	1581	5	thrashing	thrash	VBG
9935	1581	6	is	be	VBZ
9935	1581	7	done	do	VBN
9935	1581	8	entirely	entirely	RB
9935	1581	9	by	by	IN
9935	1581	10	hand	hand	NN
9935	1581	11	,	,	,
9935	1581	12	but	but	CC
9935	1581	13	usually	usually	RB
9935	1581	14	it	-PRON-	PRP
9935	1581	15	is	be	VBZ
9935	1581	16	accomplished	accomplish	VBN
9935	1581	17	by	by	IN
9935	1581	18	machinery	machinery	NN
9935	1581	19	of	of	IN
9935	1581	20	a	a	DT
9935	1581	21	simple	simple	JJ
9935	1581	22	or	or	CC
9935	1581	23	a	a	DT
9935	1581	24	more	more	RBR
9935	1581	25	elaborate	elaborate	JJ
9935	1581	26	kind	kind	NN
9935	1581	27	.	.	.
9935	1582	1	Occasionally	occasionally	RB
9935	1582	2	no	no	DT
9935	1582	3	further	further	JJ
9935	1582	4	treatment	treatment	NN
9935	1582	5	is	be	VBZ
9935	1582	6	applied	apply	VBN
9935	1582	7	,	,	,
9935	1582	8	the	the	DT
9935	1582	9	whole	whole	JJ
9935	1582	10	grains	grain	NNS
9935	1582	11	being	be	VBG
9935	1582	12	used	use	VBN
9935	1582	13	as	as	IN
9935	1582	14	food	food	NN
9935	1582	15	,	,	,
9935	1582	16	but	but	CC
9935	1582	17	generally	generally	RB
9935	1582	18	they	-PRON-	PRP
9935	1582	19	receive	receive	VBP
9935	1582	20	further	further	JJ
9935	1582	21	preparation	preparation	NN
9935	1582	22	.	.	.
9935	1583	1	Sometimes	sometimes	RB
9935	1583	2	they	-PRON-	PRP
9935	1583	3	are	be	VBP
9935	1583	4	crushed	crush	VBN
9935	1583	5	coarsely	coarsely	RB
9935	1583	6	with	with	IN
9935	1583	7	or	or	CC
9935	1583	8	without	without	IN
9935	1583	9	the	the	DT
9935	1583	10	bran	bran	NN
9935	1583	11	covering	covering	NN
9935	1583	12	,	,	,
9935	1583	13	and	and	CC
9935	1583	14	in	in	IN
9935	1583	15	this	this	DT
9935	1583	16	form	form	NN
9935	1583	17	they	-PRON-	PRP
9935	1583	18	are	be	VBP
9935	1583	19	known	know	VBN
9935	1583	20	as	as	IN
9935	1583	21	_	_	NNP
9935	1583	22	grits	grit	VBZ
9935	1583	23	.	.	.
9935	1583	24	_	_	NNP
9935	1583	25	At	at	IN
9935	1583	26	other	other	JJ
9935	1583	27	times	time	NNS
9935	1583	28	they	-PRON-	PRP
9935	1583	29	are	be	VBP
9935	1583	30	ground	grind	VBN
9935	1583	31	finer	fine	JJR
9935	1583	32	and	and	CC
9935	1583	33	called	call	VBD
9935	1583	34	_	_	NNP
9935	1583	35	meal	meal	NN
9935	1583	36	,	,	,
9935	1583	37	_	_	NNP
9935	1583	38	and	and	CC
9935	1583	39	still	still	RB
9935	1583	40	finer	fine	JJR
9935	1583	41	and	and	CC
9935	1583	42	called	call	VBD
9935	1583	43	_	_	NNP
9935	1583	44	flour	flour	NN
9935	1583	45	,	,	,
9935	1583	46	_	_	NNP
9935	1583	47	being	be	VBG
9935	1583	48	used	use	VBN
9935	1583	49	mostly	mostly	RB
9935	1583	50	in	in	IN
9935	1583	51	these	these	DT
9935	1583	52	two	two	CD
9935	1583	53	forms	form	NNS
9935	1583	54	for	for	IN
9935	1583	55	the	the	DT
9935	1583	56	making	making	NN
9935	1583	57	of	of	IN
9935	1583	58	various	various	JJ
9935	1583	59	kinds	kind	NNS
9935	1583	60	of	of	IN
9935	1583	61	breads	breads	NNP
9935	1583	62	.	.	.
9935	1584	1	Then	then	RB
9935	1584	2	,	,	,
9935	1584	3	again	again	RB
9935	1584	4	,	,	,
9935	1584	5	grains	grain	NNS
9935	1584	6	are	be	VBP
9935	1584	7	rolled	roll	VBN
9935	1584	8	and	and	CC
9935	1584	9	crushed	crush	VBN
9935	1584	10	,	,	,
9935	1584	11	as	as	IN
9935	1584	12	,	,	,
9935	1584	13	for	for	IN
9935	1584	14	example	example	NN
9935	1584	15	,	,	,
9935	1584	16	_	_	NNP
9935	1584	17	cracked	crack	VBD
9935	1584	18	wheat	wheat	NN
9935	1584	19	_	_	NNP
9935	1584	20	and	and	CC
9935	1584	21	_	_	NNP
9935	1584	22	rolled	roll	VBD
9935	1584	23	oats	oats	NNP
9935	1584	24	.	.	.
9935	1584	25	_	_	NNP
9935	1584	26	Various	various	JJ
9935	1584	27	elaborate	elaborate	NN
9935	1584	28	means	mean	NNS
9935	1584	29	have	have	VBP
9935	1584	30	been	be	VBN
9935	1584	31	devised	devise	VBN
9935	1584	32	by	by	IN
9935	1584	33	which	which	WDT
9935	1584	34	cereals	cereal	NNS
9935	1584	35	are	be	VBP
9935	1584	36	prepared	prepare	VBN
9935	1584	37	in	in	IN
9935	1584	38	unusual	unusual	JJ
9935	1584	39	ways	way	NNS
9935	1584	40	for	for	IN
9935	1584	41	the	the	DT
9935	1584	42	purpose	purpose	NN
9935	1584	43	of	of	IN
9935	1584	44	varying	vary	VBG
9935	1584	45	the	the	DT
9935	1584	46	diet	diet	NN
9935	1584	47	.	.	.
9935	1585	1	Sometimes	sometimes	RB
9935	1585	2	they	-PRON-	PRP
9935	1585	3	are	be	VBP
9935	1585	4	used	use	VBN
9935	1585	5	alone	alone	RB
9935	1585	6	,	,	,
9935	1585	7	but	but	CC
9935	1585	8	often	often	RB
9935	1585	9	certain	certain	JJ
9935	1585	10	other	other	JJ
9935	1585	11	materials	material	NNS
9935	1585	12	are	be	VBP
9935	1585	13	used	use	VBN
9935	1585	14	in	in	IN
9935	1585	15	their	-PRON-	PRP$
9935	1585	16	preparation	preparation	NN
9935	1585	17	for	for	IN
9935	1585	18	the	the	DT
9935	1585	19	market	market	NN
9935	1585	20	.	.	.
9935	1586	1	For	for	IN
9935	1586	2	example	example	NN
9935	1586	3	,	,	,
9935	1586	4	the	the	DT
9935	1586	5	popular	popular	JJ
9935	1586	6	flake	flake	NN
9935	1586	7	cereals	cereal	NNS
9935	1586	8	,	,	,
9935	1586	9	such	such	JJ
9935	1586	10	as	as	IN
9935	1586	11	corn	corn	NN
9935	1586	12	flakes	flake	NNS
9935	1586	13	,	,	,
9935	1586	14	are	be	VBP
9935	1586	15	cooked	cook	VBN
9935	1586	16	with	with	IN
9935	1586	17	salt	salt	NN
9935	1586	18	and	and	CC
9935	1586	19	sometimes	sometimes	RB
9935	1586	20	with	with	IN
9935	1586	21	sugar	sugar	NN
9935	1586	22	and	and	CC
9935	1586	23	then	then	RB
9935	1586	24	rolled	roll	VBD
9935	1586	25	thin	thin	RB
9935	1586	26	.	.	.
9935	1587	1	Some	some	DT
9935	1587	2	of	of	IN
9935	1587	3	the	the	DT
9935	1587	4	cereals	cereal	NNS
9935	1587	5	are	be	VBP
9935	1587	6	thoroughly	thoroughly	RB
9935	1587	7	cooked	cook	VBN
9935	1587	8	,	,	,
9935	1587	9	while	while	IN
9935	1587	10	others	other	NNS
9935	1587	11	are	be	VBP
9935	1587	12	malted	malt	VBN
9935	1587	13	and	and	CC
9935	1587	14	toasted	toast	VBN
9935	1587	15	,	,	,
9935	1587	16	but	but	CC
9935	1587	17	the	the	DT
9935	1587	18	treatment	treatment	NN
9935	1587	19	to	to	TO
9935	1587	20	which	which	WDT
9935	1587	21	they	-PRON-	PRP
9935	1587	22	are	be	VBP
9935	1587	23	subjected	subject	VBN
9935	1587	24	is	be	VBZ
9935	1587	25	generally	generally	RB
9935	1587	26	given	give	VBN
9935	1587	27	to	to	IN
9935	1587	28	them	-PRON-	PRP
9935	1587	29	to	to	TO
9935	1587	30	improve	improve	VB
9935	1587	31	their	-PRON-	PRP$
9935	1587	32	flavor	flavor	NN
9935	1587	33	and	and	CC
9935	1587	34	to	to	TO
9935	1587	35	aid	aid	VB
9935	1587	36	in	in	IN
9935	1587	37	the	the	DT
9935	1587	38	work	work	NN
9935	1587	39	of	of	IN
9935	1587	40	digestion	digestion	NN
9935	1587	41	.	.	.
9935	1588	1	17	17	CD
9935	1588	2	.	.	.
9935	1589	1	FACTORS	factor	NNS
9935	1589	2	THAT	that	WDT
9935	1589	3	GOVERN	govern	DT
9935	1589	4	CEREAL	CEREAL	NNP
9935	1589	5	SELECTION.--Besides	selection.--beside	VBZ
9935	1589	6	knowing	know	VBG
9935	1589	7	about	about	IN
9935	1589	8	the	the	DT
9935	1589	9	ways	way	NNS
9935	1589	10	in	in	IN
9935	1589	11	which	which	WDT
9935	1589	12	cereals	cereal	NNS
9935	1589	13	are	be	VBP
9935	1589	14	prepared	prepare	VBN
9935	1589	15	for	for	IN
9935	1589	16	market	market	NN
9935	1589	17	,	,	,
9935	1589	18	the	the	DT
9935	1589	19	housewife	housewife	NN
9935	1589	20	should	should	MD
9935	1589	21	be	be	VB
9935	1589	22	familiar	familiar	JJ
9935	1589	23	with	with	IN
9935	1589	24	the	the	DT
9935	1589	25	factors	factor	NNS
9935	1589	26	that	that	WDT
9935	1589	27	govern	govern	VBP
9935	1589	28	their	-PRON-	PRP$
9935	1589	29	selection	selection	NN
9935	1589	30	for	for	IN
9935	1589	31	use	use	NN
9935	1589	32	as	as	IN
9935	1589	33	food	food	NN
9935	1589	34	.	.	.
9935	1590	1	In	in	IN
9935	1590	2	the	the	DT
9935	1590	3	first	first	JJ
9935	1590	4	place	place	NN
9935	1590	5	,	,	,
9935	1590	6	cereals	cereal	NNS
9935	1590	7	should	should	MD
9935	1590	8	be	be	VB
9935	1590	9	chosen	choose	VBN
9935	1590	10	to	to	TO
9935	1590	11	suit	suit	VB
9935	1590	12	the	the	DT
9935	1590	13	needs	need	NNS
9935	1590	14	and	and	CC
9935	1590	15	tastes	taste	NNS
9935	1590	16	of	of	IN
9935	1590	17	the	the	DT
9935	1590	18	members	member	NNS
9935	1590	19	of	of	IN
9935	1590	20	the	the	DT
9935	1590	21	family	family	NN
9935	1590	22	,	,	,
9935	1590	23	and	and	CC
9935	1590	24	then	then	RB
9935	1590	25	attention	attention	NN
9935	1590	26	should	should	MD
9935	1590	27	be	be	VB
9935	1590	28	given	give	VBN
9935	1590	29	to	to	IN
9935	1590	30	the	the	DT
9935	1590	31	forms	form	NNS
9935	1590	32	in	in	IN
9935	1590	33	which	which	WDT
9935	1590	34	they	-PRON-	PRP
9935	1590	35	can	can	MD
9935	1590	36	be	be	VB
9935	1590	37	purchased	purchase	VBN
9935	1590	38	.	.	.
9935	1591	1	Some	some	DT
9935	1591	2	cereals	cereal	NNS
9935	1591	3	are	be	VBP
9935	1591	4	sold	sell	VBN
9935	1591	5	in	in	IN
9935	1591	6	sealed	seal	VBN
9935	1591	7	packages	package	NNS
9935	1591	8	,	,	,
9935	1591	9	while	while	IN
9935	1591	10	others	other	NNS
9935	1591	11	can	can	MD
9935	1591	12	be	be	VB
9935	1591	13	bought	buy	VBN
9935	1591	14	in	in	IN
9935	1591	15	bulk	bulk	NN
9935	1591	16	.	.	.
9935	1592	1	Each	each	DT
9935	1592	2	,	,	,
9935	1592	3	however	however	RB
9935	1592	4	,	,	,
9935	1592	5	has	have	VBZ
9935	1592	6	its	-PRON-	PRP$
9935	1592	7	advantages	advantage	NNS
9935	1592	8	.	.	.
9935	1593	1	Those	those	DT
9935	1593	2	sold	sell	VBN
9935	1593	3	loose	loose	JJ
9935	1593	4	are	be	VBP
9935	1593	5	often	often	RB
9935	1593	6	lower	low	JJR
9935	1593	7	in	in	IN
9935	1593	8	price	price	NN
9935	1593	9	than	than	IN
9935	1593	10	those	those	DT
9935	1593	11	sold	sell	VBN
9935	1593	12	in	in	IN
9935	1593	13	package	package	NN
9935	1593	14	form	form	NN
9935	1593	15	,	,	,
9935	1593	16	but	but	CC
9935	1593	17	there	there	EX
9935	1593	18	is	be	VBZ
9935	1593	19	a	a	DT
9935	1593	20	question	question	NN
9935	1593	21	as	as	IN
9935	1593	22	to	to	IN
9935	1593	23	whether	whether	IN
9935	1593	24	,	,	,
9935	1593	25	with	with	IN
9935	1593	26	the	the	DT
9935	1593	27	chances	chance	NNS
9935	1593	28	for	for	IN
9935	1593	29	incorrect	incorrect	JJ
9935	1593	30	weight	weight	NN
9935	1593	31	,	,	,
9935	1593	32	the	the	DT
9935	1593	33	bulk	bulk	JJ
9935	1593	34	foods	food	NNS
9935	1593	35	are	be	VBP
9935	1593	36	really	really	RB
9935	1593	37	much	much	RB
9935	1593	38	cheaper	cheap	JJR
9935	1593	39	.	.	.
9935	1594	1	Cleanliness	cleanliness	NN
9935	1594	2	is	be	VBZ
9935	1594	3	,	,	,
9935	1594	4	of	of	IN
9935	1594	5	course	course	NN
9935	1594	6	,	,	,
9935	1594	7	of	of	IN
9935	1594	8	greater	great	JJR
9935	1594	9	importance	importance	NN
9935	1594	10	with	with	IN
9935	1594	11	cereals	cereal	NNS
9935	1594	12	that	that	WDT
9935	1594	13	do	do	VBP
9935	1594	14	not	not	RB
9935	1594	15	require	require	VB
9935	1594	16	cooking	cook	VBG
9935	1594	17	than	than	IN
9935	1594	18	with	with	IN
9935	1594	19	those	those	DT
9935	1594	20	which	which	WDT
9935	1594	21	are	be	VBP
9935	1594	22	subjected	subject	VBN
9935	1594	23	to	to	IN
9935	1594	24	high	high	JJ
9935	1594	25	temperatures	temperature	NNS
9935	1594	26	in	in	IN
9935	1594	27	order	order	NN
9935	1594	28	to	to	TO
9935	1594	29	prepare	prepare	VB
9935	1594	30	them	-PRON-	PRP
9935	1594	31	for	for	IN
9935	1594	32	the	the	DT
9935	1594	33	table	table	NN
9935	1594	34	.	.	.
9935	1595	1	Therefore	therefore	RB
9935	1595	2	,	,	,
9935	1595	3	from	from	IN
9935	1595	4	the	the	DT
9935	1595	5	standpoint	standpoint	NN
9935	1595	6	of	of	IN
9935	1595	7	cleanliness	cleanliness	NN
9935	1595	8	,	,	,
9935	1595	9	there	there	EX
9935	1595	10	is	be	VBZ
9935	1595	11	no	no	DT
9935	1595	12	advantage	advantage	NN
9935	1595	13	in	in	IN
9935	1595	14	purchasing	purchase	VBG
9935	1595	15	rice	rice	NN
9935	1595	16	and	and	CC
9935	1595	17	similar	similar	JJ
9935	1595	18	raw	raw	JJ
9935	1595	19	cereals	cereal	NNS
9935	1595	20	in	in	IN
9935	1595	21	packages	package	NNS
9935	1595	22	.	.	.
9935	1596	1	18	18	CD
9935	1596	2	.	.	.
9935	1597	1	The	the	DT
9935	1597	2	next	next	JJ
9935	1597	3	thing	thing	NN
9935	1597	4	to	to	TO
9935	1597	5	consider	consider	VB
9935	1597	6	in	in	IN
9935	1597	7	the	the	DT
9935	1597	8	purchase	purchase	NN
9935	1597	9	of	of	IN
9935	1597	10	cereals	cereal	NNS
9935	1597	11	is	be	VBZ
9935	1597	12	their	-PRON-	PRP$
9935	1597	13	cost	cost	NN
9935	1597	14	.	.	.
9935	1598	1	They	-PRON-	PRP
9935	1598	2	vary	vary	VBP
9935	1598	3	considerably	considerably	RB
9935	1598	4	in	in	IN
9935	1598	5	price	price	NN
9935	1598	6	,	,	,
9935	1598	7	but	but	CC
9935	1598	8	it	-PRON-	PRP
9935	1598	9	has	have	VBZ
9935	1598	10	been	be	VBN
9935	1598	11	determined	determine	VBN
9935	1598	12	that	that	IN
9935	1598	13	in	in	IN
9935	1598	14	food	food	NN
9935	1598	15	value	value	NN
9935	1598	16	there	there	EX
9935	1598	17	is	be	VBZ
9935	1598	18	little	little	JJ
9935	1598	19	difference	difference	NN
9935	1598	20	,	,	,
9935	1598	21	pound	pound	NN
9935	1598	22	for	for	IN
9935	1598	23	pound	pound	NN
9935	1598	24	,	,	,
9935	1598	25	between	between	IN
9935	1598	26	the	the	DT
9935	1598	27	cheap	cheap	JJ
9935	1598	28	and	and	CC
9935	1598	29	the	the	DT
9935	1598	30	expensive	expensive	JJ
9935	1598	31	cereals	cereal	NNS
9935	1598	32	,	,	,
9935	1598	33	the	the	DT
9935	1598	34	variation	variation	NN
9935	1598	35	in	in	IN
9935	1598	36	price	price	NN
9935	1598	37	being	be	VBG
9935	1598	38	due	due	JJ
9935	1598	39	to	to	IN
9935	1598	40	their	-PRON-	PRP$
9935	1598	41	abundance	abundance	NN
9935	1598	42	or	or	CC
9935	1598	43	scarcity	scarcity	NN
9935	1598	44	and	and	CC
9935	1598	45	the	the	DT
9935	1598	46	method	method	NN
9935	1598	47	used	use	VBN
9935	1598	48	in	in	IN
9935	1598	49	preparing	prepare	VBG
9935	1598	50	them	-PRON-	PRP
9935	1598	51	for	for	IN
9935	1598	52	market	market	NN
9935	1598	53	.	.	.
9935	1599	1	The	the	DT
9935	1599	2	entirely	entirely	RB
9935	1599	3	uncooked	uncooked	JJ
9935	1599	4	ones	one	NNS
9935	1599	5	are	be	VBP
9935	1599	6	the	the	DT
9935	1599	7	cheapest	cheap	JJS
9935	1599	8	,	,	,
9935	1599	9	the	the	DT
9935	1599	10	partly	partly	RB
9935	1599	11	cooked	cook	VBN
9935	1599	12	ones	one	NNS
9935	1599	13	are	be	VBP
9935	1599	14	medium	medium	JJ
9935	1599	15	in	in	IN
9935	1599	16	price	price	NN
9935	1599	17	,	,	,
9935	1599	18	and	and	CC
9935	1599	19	the	the	DT
9935	1599	20	thoroughly	thoroughly	RB
9935	1599	21	cooked	cook	VBN
9935	1599	22	ones	one	NNS
9935	1599	23	are	be	VBP
9935	1599	24	the	the	DT
9935	1599	25	most	most	RBS
9935	1599	26	expensive	expensive	JJ
9935	1599	27	.	.	.
9935	1600	1	This	this	DT
9935	1600	2	difference	difference	NN
9935	1600	3	,	,	,
9935	1600	4	however	however	RB
9935	1600	5	,	,	,
9935	1600	6	is	be	VBZ
9935	1600	7	practically	practically	RB
9935	1600	8	made	make	VBN
9935	1600	9	up	up	RP
9935	1600	10	by	by	IN
9935	1600	11	the	the	DT
9935	1600	12	expense	expense	NN
9935	1600	13	of	of	IN
9935	1600	14	the	the	DT
9935	1600	15	fuel	fuel	NN
9935	1600	16	required	require	VBN
9935	1600	17	to	to	TO
9935	1600	18	prepare	prepare	VB
9935	1600	19	them	-PRON-	PRP
9935	1600	20	for	for	IN
9935	1600	21	the	the	DT
9935	1600	22	table	table	NN
9935	1600	23	,	,	,
9935	1600	24	the	the	DT
9935	1600	25	cheapest	cheap	JJS
9935	1600	26	cereal	cereal	NN
9935	1600	27	requiring	require	VBG
9935	1600	28	the	the	DT
9935	1600	29	most	most	JJS
9935	1600	30	fuel	fuel	NN
9935	1600	31	and	and	CC
9935	1600	32	the	the	DT
9935	1600	33	most	most	RBS
9935	1600	34	expensive	expensive	JJ
9935	1600	35	,	,	,
9935	1600	36	the	the	DT
9935	1600	37	least	least	JJS
9935	1600	38	.	.	.
9935	1601	1	Besides	besides	IN
9935	1601	2	varying	varying	NN
9935	1601	3	in	in	RP
9935	1601	4	price	price	NN
9935	1601	5	,	,	,
9935	1601	6	the	the	DT
9935	1601	7	different	different	JJ
9935	1601	8	kinds	kind	NNS
9935	1601	9	of	of	IN
9935	1601	10	cereals	cereal	NNS
9935	1601	11	offer	offer	VBP
9935	1601	12	the	the	DT
9935	1601	13	housewife	housewife	NN
9935	1601	14	an	an	DT
9935	1601	15	opportunity	opportunity	NN
9935	1601	16	to	to	TO
9935	1601	17	select	select	VB
9935	1601	18	the	the	DT
9935	1601	19	one	one	NN
9935	1601	20	that	that	WDT
9935	1601	21	is	be	VBZ
9935	1601	22	most	most	RBS
9935	1601	23	convenient	convenient	JJ
9935	1601	24	for	for	IN
9935	1601	25	her	-PRON-	PRP
9935	1601	26	.	.	.
9935	1602	1	Those	those	DT
9935	1602	2	which	which	WDT
9935	1602	3	are	be	VBP
9935	1602	4	ready	ready	JJ
9935	1602	5	to	to	TO
9935	1602	6	serve	serve	VB
9935	1602	7	are	be	VBP
9935	1602	8	the	the	DT
9935	1602	9	best	good	JJS
9935	1602	10	for	for	IN
9935	1602	11	the	the	DT
9935	1602	12	meal	meal	NN
9935	1602	13	to	to	TO
9935	1602	14	which	which	WDT
9935	1602	15	the	the	DT
9935	1602	16	least	least	JJS
9935	1602	17	possible	possible	JJ
9935	1602	18	amount	amount	NN
9935	1602	19	of	of	IN
9935	1602	20	time	time	NN
9935	1602	21	can	can	MD
9935	1602	22	be	be	VB
9935	1602	23	given	give	VBN
9935	1602	24	for	for	IN
9935	1602	25	preparation	preparation	NN
9935	1602	26	.	.	.
9935	1603	1	The	the	DT
9935	1603	2	other	other	JJ
9935	1603	3	kinds	kind	NNS
9935	1603	4	require	require	VBP
9935	1603	5	cooking	cook	VBG
9935	1603	6	,	,	,
9935	1603	7	of	of	IN
9935	1603	8	course	course	NN
9935	1603	9	,	,	,
9935	1603	10	but	but	CC
9935	1603	11	this	this	DT
9935	1603	12	need	nee	MD
9935	1603	13	not	not	RB
9935	1603	14	be	be	VB
9935	1603	15	a	a	DT
9935	1603	16	hindrance	hindrance	NN
9935	1603	17	,	,	,
9935	1603	18	for	for	IN
9935	1603	19	they	-PRON-	PRP
9935	1603	20	can	can	MD
9935	1603	21	be	be	VB
9935	1603	22	prepared	prepare	VBN
9935	1603	23	on	on	IN
9935	1603	24	one	one	CD
9935	1603	25	day	day	NN
9935	1603	26	and	and	CC
9935	1603	27	reheated	reheat	VBN
9935	1603	28	for	for	IN
9935	1603	29	breakfast	breakfast	NN
9935	1603	30	the	the	DT
9935	1603	31	following	follow	VBG
9935	1603	32	day	day	NN
9935	1603	33	,	,	,
9935	1603	34	or	or	CC
9935	1603	35	they	-PRON-	PRP
9935	1603	36	can	can	MD
9935	1603	37	be	be	VB
9935	1603	38	cooked	cook	VBN
9935	1603	39	overnight	overnight	RB
9935	1603	40	by	by	IN
9935	1603	41	the	the	DT
9935	1603	42	fireless	fireless	NN
9935	1603	43	-	-	HYPH
9935	1603	44	cooker	cooker	NN
9935	1603	45	method	method	NN
9935	1603	46	.	.	.
9935	1604	1	In	in	IN
9935	1604	2	the	the	DT
9935	1604	3	case	case	NN
9935	1604	4	of	of	IN
9935	1604	5	such	such	JJ
9935	1604	6	cereals	cereal	NNS
9935	1604	7	,	,	,
9935	1604	8	long	long	JJ
9935	1604	9	cooking	cooking	NN
9935	1604	10	is	be	VBZ
9935	1604	11	usually	usually	RB
9935	1604	12	necessary	necessary	JJ
9935	1604	13	for	for	IN
9935	1604	14	good	good	JJ
9935	1604	15	flavor	flavor	NN
9935	1604	16	and	and	CC
9935	1604	17	easy	easy	JJ
9935	1604	18	digestion	digestion	NN
9935	1604	19	;	;	:
9935	1604	20	consequently	consequently	RB
9935	1604	21	,	,	,
9935	1604	22	the	the	DT
9935	1604	23	cooking	cooking	NN
9935	1604	24	method	method	NN
9935	1604	25	that	that	WDT
9935	1604	26	will	will	MD
9935	1604	27	accomplish	accomplish	VB
9935	1604	28	the	the	DT
9935	1604	29	desired	desire	VBN
9935	1604	30	result	result	NN
9935	1604	31	with	with	IN
9935	1604	32	the	the	DT
9935	1604	33	least	least	JJS
9935	1604	34	expenditure	expenditure	NN
9935	1604	35	of	of	IN
9935	1604	36	fuel	fuel	NN
9935	1604	37	is	be	VBZ
9935	1604	38	the	the	DT
9935	1604	39	most	most	RBS
9935	1604	40	economical	economical	JJ
9935	1604	41	one	one	NN
9935	1604	42	and	and	CC
9935	1604	43	the	the	DT
9935	1604	44	one	one	CD
9935	1604	45	to	to	TO
9935	1604	46	select	select	VB
9935	1604	47	.	.	.
9935	1605	1	19	19	CD
9935	1605	2	.	.	.
9935	1606	1	TABLE	TABLE	NNS
9935	1606	2	OF	of	IN
9935	1606	3	GRAIN	grain	NN
9935	1606	4	PRODUCTS.--As	products.--a	VBG
9935	1606	5	a	a	DT
9935	1606	6	further	further	JJ
9935	1606	7	aid	aid	NN
9935	1606	8	in	in	IN
9935	1606	9	coming	come	VBG
9935	1606	10	to	to	IN
9935	1606	11	an	an	DT
9935	1606	12	understanding	understanding	NN
9935	1606	13	of	of	IN
9935	1606	14	cereals	cereal	NNS
9935	1606	15	,	,	,
9935	1606	16	or	or	CC
9935	1606	17	grains	grain	NNS
9935	1606	18	,	,	,
9935	1606	19	and	and	CC
9935	1606	20	their	-PRON-	PRP$
9935	1606	21	value	value	NN
9935	1606	22	,	,	,
9935	1606	23	there	there	EX
9935	1606	24	are	be	VBP
9935	1606	25	given	give	VBN
9935	1606	26	in	in	IN
9935	1606	27	Table	table	NN
9935	1606	28	II	II	NNP
9935	1606	29	the	the	DT
9935	1606	30	various	various	JJ
9935	1606	31	uses	use	NNS
9935	1606	32	to	to	TO
9935	1606	33	which	which	WDT
9935	1606	34	grains	grain	NNS
9935	1606	35	are	be	VBP
9935	1606	36	put	put	VBN
9935	1606	37	and	and	CC
9935	1606	38	the	the	DT
9935	1606	39	forms	form	NNS
9935	1606	40	in	in	IN
9935	1606	41	which	which	WDT
9935	1606	42	they	-PRON-	PRP
9935	1606	43	occur	occur	VBP
9935	1606	44	as	as	IN
9935	1606	45	food	food	NN
9935	1606	46	.	.	.
9935	1607	1	In	in	IN
9935	1607	2	this	this	DT
9935	1607	3	table	table	NN
9935	1607	4	,	,	,
9935	1607	5	as	as	IN
9935	1607	6	will	will	MD
9935	1607	7	be	be	VB
9935	1607	8	observed	observe	VBN
9935	1607	9	,	,	,
9935	1607	10	the	the	DT
9935	1607	11	form	form	NN
9935	1607	12	of	of	IN
9935	1607	13	the	the	DT
9935	1607	14	grain	grain	NN
9935	1607	15	product	product	NN
9935	1607	16	is	be	VBZ
9935	1607	17	mentioned	mention	VBN
9935	1607	18	first	first	RB
9935	1607	19	and	and	CC
9935	1607	20	then	then	RB
9935	1607	21	the	the	DT
9935	1607	22	grain	grain	NN
9935	1607	23	from	from	IN
9935	1607	24	which	which	WDT
9935	1607	25	it	-PRON-	PRP
9935	1607	26	is	be	VBZ
9935	1607	27	made	make	VBN
9935	1607	28	.	.	.
9935	1608	1	A	a	DT
9935	1608	2	careful	careful	JJ
9935	1608	3	study	study	NN
9935	1608	4	of	of	IN
9935	1608	5	this	this	DT
9935	1608	6	table	table	NN
9935	1608	7	will	will	MD
9935	1608	8	be	be	VB
9935	1608	9	profitable	profitable	JJ
9935	1608	10	to	to	IN
9935	1608	11	the	the	DT
9935	1608	12	housewife	housewife	NN
9935	1608	13	.	.	.
9935	1609	1	20	20	CD
9935	1609	2	.	.	.
9935	1610	1	CARE	care	NN
9935	1610	2	OF	of	IN
9935	1610	3	CEREALS.--As	CEREALS.--As	NNP
9935	1610	4	carriers	carrier	NNS
9935	1610	5	of	of	IN
9935	1610	6	disease	disease	NN
9935	1610	7	,	,	,
9935	1610	8	cereals	cereal	NNS
9935	1610	9	are	be	VBP
9935	1610	10	a	a	DT
9935	1610	11	less	less	RBR
9935	1610	12	dangerous	dangerous	JJ
9935	1610	13	food	food	NN
9935	1610	14	than	than	IN
9935	1610	15	any	any	DT
9935	1610	16	other	other	JJ
9935	1610	17	.	.	.
9935	1611	1	This	this	DT
9935	1611	2	characteristic	characteristic	NN
9935	1611	3	of	of	IN
9935	1611	4	cereals	cereal	NNS
9935	1611	5	is	be	VBZ
9935	1611	6	due	due	JJ
9935	1611	7	to	to	IN
9935	1611	8	the	the	DT
9935	1611	9	fact	fact	NN
9935	1611	10	that	that	IN
9935	1611	11	the	the	DT
9935	1611	12	cooking	cooking	NN
9935	1611	13	all	all	DT
9935	1611	14	of	of	IN
9935	1611	15	them	-PRON-	PRP
9935	1611	16	require	require	VBP
9935	1611	17	in	in	IN
9935	1611	18	some	some	DT
9935	1611	19	part	part	NN
9935	1611	20	of	of	IN
9935	1611	21	their	-PRON-	PRP$
9935	1611	22	preparation	preparation	NN
9935	1611	23	destroys	destroy	VBZ
9935	1611	24	any	any	DT
9935	1611	25	disease	disease	NN
9935	1611	26	germs	germ	NNS
9935	1611	27	that	that	WDT
9935	1611	28	might	may	MD
9935	1611	29	be	be	VB
9935	1611	30	present	present	JJ
9935	1611	31	.	.	.
9935	1612	1	They	-PRON-	PRP
9935	1612	2	are	be	VBP
9935	1612	3	not	not	RB
9935	1612	4	likely	likely	JJ
9935	1612	5	to	to	TO
9935	1612	6	be	be	VB
9935	1612	7	adulterated	adulterate	VBN
9935	1612	8	with	with	IN
9935	1612	9	harmful	harmful	JJ
9935	1612	10	material	material	NN
9935	1612	11	,	,	,
9935	1612	12	either	either	RB
9935	1612	13	;	;	:
9935	1612	14	and	and	CC
9935	1612	15	,	,	,
9935	1612	16	in	in	IN
9935	1612	17	addition	addition	NN
9935	1612	18	,	,	,
9935	1612	19	the	the	DT
9935	1612	20	sealed	seal	VBN
9935	1612	21	packages	package	NNS
9935	1612	22	in	in	IN
9935	1612	23	which	which	WDT
9935	1612	24	many	many	JJ
9935	1612	25	of	of	IN
9935	1612	26	the	the	DT
9935	1612	27	cereals	cereal	NNS
9935	1612	28	are	be	VBP
9935	1612	29	put	put	VBN
9935	1612	30	up	up	RP
9935	1612	31	keep	keep	VB
9935	1612	32	them	-PRON-	PRP
9935	1612	33	clean	clean	JJ
9935	1612	34	and	and	CC
9935	1612	35	free	free	JJ
9935	1612	36	from	from	IN
9935	1612	37	contamination	contamination	NN
9935	1612	38	.	.	.
9935	1613	1	However	however	RB
9935	1613	2	,	,	,
9935	1613	3	care	care	NN
9935	1613	4	must	must	MD
9935	1613	5	be	be	VB
9935	1613	6	given	give	VBN
9935	1613	7	to	to	IN
9935	1613	8	both	both	CC
9935	1613	9	the	the	DT
9935	1613	10	uncooked	uncooked	JJ
9935	1613	11	and	and	CC
9935	1613	12	the	the	DT
9935	1613	13	factory	factory	NN
9935	1613	14	-	-	HYPH
9935	1613	15	prepared	prepare	VBN
9935	1613	16	varieties	variety	NNS
9935	1613	17	of	of	IN
9935	1613	18	this	this	DT
9935	1613	19	food	food	NN
9935	1613	20	.	.	.
9935	1614	1	The	the	DT
9935	1614	2	packages	package	NNS
9935	1614	3	containing	contain	VBG
9935	1614	4	ready	ready	JJ
9935	1614	5	-	-	HYPH
9935	1614	6	to	to	TO
9935	1614	7	-	-	HYPH
9935	1614	8	eat	eat	VB
9935	1614	9	cereals	cereal	NNS
9935	1614	10	should	should	MD
9935	1614	11	not	not	RB
9935	1614	12	be	be	VB
9935	1614	13	allowed	allow	VBN
9935	1614	14	to	to	TO
9935	1614	15	remain	remain	VB
9935	1614	16	open	open	JJ
9935	1614	17	for	for	IN
9935	1614	18	any	any	DT
9935	1614	19	length	length	NN
9935	1614	20	of	of	IN
9935	1614	21	time	time	NN
9935	1614	22	if	if	IN
9935	1614	23	it	-PRON-	PRP
9935	1614	24	is	be	VBZ
9935	1614	25	desired	desire	VBN
9935	1614	26	to	to	TO
9935	1614	27	keep	keep	VB
9935	1614	28	them	-PRON-	PRP
9935	1614	29	fresh	fresh	JJ
9935	1614	30	and	and	CC
9935	1614	31	crisp	crisp	JJ
9935	1614	32	,	,	,
9935	1614	33	for	for	IN
9935	1614	34	they	-PRON-	PRP
9935	1614	35	absorb	absorb	VBP
9935	1614	36	moisture	moisture	NN
9935	1614	37	from	from	IN
9935	1614	38	the	the	DT
9935	1614	39	air	air	NN
9935	1614	40	very	very	RB
9935	1614	41	quickly	quickly	RB
9935	1614	42	.	.	.
9935	1615	1	If	if	IN
9935	1615	2	they	-PRON-	PRP
9935	1615	3	do	do	VBP
9935	1615	4	become	become	VB
9935	1615	5	moist	moist	NN
9935	1615	6	,	,	,
9935	1615	7	however	however	RB
9935	1615	8	,	,	,
9935	1615	9	drying	dry	VBG
9935	1615	10	in	in	IN
9935	1615	11	the	the	DT
9935	1615	12	oven	oven	NN
9935	1615	13	will	will	NN
9935	1615	14	in	in	IN
9935	1615	15	most	most	JJS
9935	1615	16	cases	case	NNS
9935	1615	17	restore	restore	VB
9935	1615	18	their	-PRON-	PRP$
9935	1615	19	freshness	freshness	NN
9935	1615	20	.	.	.
9935	1616	1	If	if	IN
9935	1616	2	it	-PRON-	PRP
9935	1616	3	is	be	VBZ
9935	1616	4	necessary	necessary	JJ
9935	1616	5	to	to	TO
9935	1616	6	open	open	VB
9935	1616	7	a	a	DT
9935	1616	8	single	single	JJ
9935	1616	9	package	package	NN
9935	1616	10	of	of	IN
9935	1616	11	prepared	prepare	VBN
9935	1616	12	cereal	cereal	NN
9935	1616	13	and	and	CC
9935	1616	14	all	all	DT
9935	1616	15	of	of	IN
9935	1616	16	the	the	DT
9935	1616	17	contents	content	NNS
9935	1616	18	can	can	MD
9935	1616	19	not	not	RB
9935	1616	20	be	be	VB
9935	1616	21	utilized	utilize	VBN
9935	1616	22	at	at	IN
9935	1616	23	once	once	RB
9935	1616	24	,	,	,
9935	1616	25	as	as	IN
9935	1616	26	,	,	,
9935	1616	27	for	for	IN
9935	1616	28	instance	instance	NN
9935	1616	29	,	,	,
9935	1616	30	when	when	WRB
9935	1616	31	only	only	RB
9935	1616	32	one	one	CD
9935	1616	33	or	or	CC
9935	1616	34	two	two	CD
9935	1616	35	persons	person	NNS
9935	1616	36	are	be	VBP
9935	1616	37	to	to	TO
9935	1616	38	be	be	VB
9935	1616	39	served	serve	VBN
9935	1616	40	with	with	IN
9935	1616	41	that	that	DT
9935	1616	42	particular	particular	JJ
9935	1616	43	cereal	cereal	NN
9935	1616	44	,	,	,
9935	1616	45	the	the	DT
9935	1616	46	best	good	JJS
9935	1616	47	plan	plan	NN
9935	1616	48	is	be	VBZ
9935	1616	49	to	to	TO
9935	1616	50	empty	empty	VB
9935	1616	51	the	the	DT
9935	1616	52	remainder	remainder	NN
9935	1616	53	into	into	IN
9935	1616	54	cans	can	NNS
9935	1616	55	or	or	CC
9935	1616	56	jars	jar	NNS
9935	1616	57	that	that	WDT
9935	1616	58	are	be	VBP
9935	1616	59	provided	provide	VBN
9935	1616	60	with	with	IN
9935	1616	61	covers	cover	NNS
9935	1616	62	.	.	.
9935	1617	1	Uncooked	uncooked	JJ
9935	1617	2	cereals	cereal	NNS
9935	1617	3	,	,	,
9935	1617	4	which	which	WDT
9935	1617	5	are	be	VBP
9935	1617	6	used	use	VBN
9935	1617	7	less	less	RBR
9935	1617	8	quickly	quickly	RB
9935	1617	9	than	than	IN
9935	1617	10	the	the	DT
9935	1617	11	prepared	prepare	VBN
9935	1617	12	kinds	kind	NNS
9935	1617	13	,	,	,
9935	1617	14	are	be	VBP
9935	1617	15	often	often	RB
9935	1617	16	attacked	attack	VBN
9935	1617	17	by	by	IN
9935	1617	18	mice	mouse	NNS
9935	1617	19	and	and	CC
9935	1617	20	other	other	JJ
9935	1617	21	vermin	vermin	NN
9935	1617	22	,	,	,
9935	1617	23	but	but	CC
9935	1617	24	such	such	PDT
9935	1617	25	an	an	DT
9935	1617	26	occurrence	occurrence	NN
9935	1617	27	can	can	MD
9935	1617	28	be	be	VB
9935	1617	29	prevented	prevent	VBN
9935	1617	30	if	if	IN
9935	1617	31	the	the	DT
9935	1617	32	cereal	cereal	NN
9935	1617	33	is	be	VBZ
9935	1617	34	poured	pour	VBN
9935	1617	35	into	into	IN
9935	1617	36	jars	jar	NNS
9935	1617	37	or	or	CC
9935	1617	38	cans	can	NNS
9935	1617	39	that	that	WDT
9935	1617	40	can	can	MD
9935	1617	41	be	be	VB
9935	1617	42	kept	keep	VBN
9935	1617	43	tightly	tightly	RB
9935	1617	44	closed	close	VBN
9935	1617	45	.	.	.
9935	1618	1	Considerable	considerable	JJ
9935	1618	2	care	care	NN
9935	1618	3	must	must	MD
9935	1618	4	be	be	VB
9935	1618	5	given	give	VBN
9935	1618	6	to	to	IN
9935	1618	7	flour	flour	NN
9935	1618	8	and	and	CC
9935	1618	9	cereal	cereal	NN
9935	1618	10	products	product	NNS
9935	1618	11	purchased	purchase	VBN
9935	1618	12	in	in	IN
9935	1618	13	large	large	JJ
9935	1618	14	quantities	quantity	NNS
9935	1618	15	,	,	,
9935	1618	16	for	for	IN
9935	1618	17	if	if	IN
9935	1618	18	they	-PRON-	PRP
9935	1618	19	are	be	VBP
9935	1618	20	allowed	allow	VBN
9935	1618	21	to	to	TO
9935	1618	22	collect	collect	VB
9935	1618	23	enough	enough	JJ
9935	1618	24	moisture	moisture	NN
9935	1618	25	,	,	,
9935	1618	26	they	-PRON-	PRP
9935	1618	27	will	will	MD
9935	1618	28	become	become	VB
9935	1618	29	moldy	moldy	JJ
9935	1618	30	and	and	CC
9935	1618	31	lose	lose	VB
9935	1618	32	their	-PRON-	PRP$
9935	1618	33	flavor	flavor	NN
9935	1618	34	,	,	,
9935	1618	35	and	and	CC
9935	1618	36	thus	thus	RB
9935	1618	37	be	be	VB
9935	1618	38	unfit	unfit	JJ
9935	1618	39	for	for	IN
9935	1618	40	use	use	NN
9935	1618	41	.	.	.
9935	1619	1	To	to	TO
9935	1619	2	preserve	preserve	VB
9935	1619	3	them	-PRON-	PRP
9935	1619	4	well	well	RB
9935	1619	5	,	,	,
9935	1619	6	they	-PRON-	PRP
9935	1619	7	should	should	MD
9935	1619	8	be	be	VB
9935	1619	9	kept	keep	VBN
9935	1619	10	in	in	IN
9935	1619	11	metal	metal	NN
9935	1619	12	-	-	HYPH
9935	1619	13	lined	line	VBN
9935	1619	14	bins	bin	NNS
9935	1619	15	or	or	CC
9935	1619	16	in	in	IN
9935	1619	17	bins	bin	NNS
9935	1619	18	made	make	VBN
9935	1619	19	of	of	IN
9935	1619	20	carefully	carefully	RB
9935	1619	21	matched	match	VBN
9935	1619	22	boards	board	NNS
9935	1619	23	and	and	CC
9935	1619	24	in	in	IN
9935	1619	25	a	a	DT
9935	1619	26	cool	cool	JJ
9935	1619	27	,	,	,
9935	1619	28	but	but	CC
9935	1619	29	not	not	RB
9935	1619	30	damp	damp	VB
9935	1619	31	,	,	,
9935	1619	32	place	place	NN
9935	1619	33	.	.	.
9935	1620	1	TABLE	TABLE	NNP
9935	1620	2	II	ii	CD
9935	1620	3	GRAIN	grain	NN
9935	1620	4	PRODUCTS	product	NNS
9935	1620	5	/	/	SYM
9935	1620	6	Pearl	Pearl	NNP
9935	1620	7	barley	barley	NNP
9935	1620	8	|	|	NNP
9935	1620	9	Hulled	hull	VBN
9935	1620	10	wheat	wheat	NN
9935	1620	11	/	/	SYM
9935	1620	12	Whole	whole	JJ
9935	1620	13	Grains	grain	NNS
9935	1620	14	{	{	-LRB-
9935	1620	15	Hominy	Hominy	NNP
9935	1620	16	:	:	:
9935	1620	17	Corn	Corn	NNP
9935	1620	18	|	|	NNP
9935	1620	19	|	|	NNP
9935	1620	20	Corn	Corn	NNP
9935	1620	21	|	|	CD
9935	1620	22	\	\	NNP
9935	1620	23	Rice	Rice	NNP
9935	1620	24	|	|	NNP
9935	1620	25	|	|	NNP
9935	1620	26	/	/	SYM
9935	1620	27	Farina	Farina	NNP
9935	1620	28	:	:	:
9935	1620	29	Wheat	wheat	NN
9935	1620	30	or	or	CC
9935	1620	31	corn	corn	NN
9935	1620	32	|	|	CD
9935	1620	33	|	|	CD
9935	1620	34	Cream	Cream	NNP
9935	1620	35	of	of	IN
9935	1620	36	Wheat	Wheat	NNP
9935	1620	37	:	:	:
9935	1620	38	Wheat	wheat	NN
9935	1620	39	|	|	HYPH
9935	1620	40	Crushed	crush	VBN
9935	1620	41	Grains	grain	NNS
9935	1620	42	{	{	-LRB-
9935	1620	43	Cracked	Cracked	NNP
9935	1620	44	Wheat	wheat	NN
9935	1620	45	:	:	:
9935	1620	46	Wheat	Wheat	NNP
9935	1620	47	|	|	NNP
9935	1620	48	|	|	NNP
9935	1620	49	Hominy	Hominy	NNP
9935	1620	50	Grits	Grits	NNPS
9935	1620	51	:	:	:
9935	1620	52	Corn	Corn	NNP
9935	1620	53	|	|	CD
9935	1620	54	|	|	CD
9935	1620	55	Wheat	Wheat	NNP
9935	1620	56	Grits	Grits	NNPS
9935	1620	57	:	:	:
9935	1620	58	Wheat	wheat	NN
9935	1620	59	|	|	CD
9935	1620	60	\	\	NN
9935	1620	61	Samp	samp	NN
9935	1620	62	:	:	:
9935	1620	63	Corn	Corn	NNP
9935	1620	64	Cereals	Cereals	NNPS
9935	1620	65	{	{	-LRB-
9935	1620	66	|	|	NNP
9935	1620	67	/	/	SYM
9935	1620	68	Corn	Corn	NNP
9935	1620	69	|	|	NNS
9935	1620	70	Meal	Meal	NNP
9935	1620	71	{	{	-LRB-
9935	1620	72	Barley	Barley	NNP
9935	1620	73	|	|	NNP
9935	1620	74	|	|	NNP
9935	1620	75	Rice	Rice	NNP
9935	1620	76	|	|	NNP
9935	1620	77	\	\	NNP
9935	1620	78	Oats	Oats	NNP
9935	1620	79	|	|	NNP
9935	1620	80	|	|	NNP
9935	1620	81	/	/	SYM
9935	1620	82	Flaked	flake	VBN
9935	1620	83	:	:	:
9935	1620	84	Rye	rye	NN
9935	1620	85	,	,	,
9935	1620	86	wheat	wheat	NN
9935	1620	87	,	,	,
9935	1620	88	rice	rice	NN
9935	1620	89	,	,	,
9935	1620	90	corn	corn	NN
9935	1620	91	\	\	NN
9935	1620	92	Prepared	Prepared	NNP
9935	1620	93	Cereals	Cereals	NNP
9935	1620	94	{	{	-LRB-
9935	1620	95	Shredded	Shredded	NNP
9935	1620	96	Grain	grain	NN
9935	1620	97	:	:	:
9935	1620	98	Wheat	wheat	NN
9935	1620	99	|	|	NNP
9935	1620	100	Malted	malt	VBN
9935	1620	101	Grain	grain	NN
9935	1620	102	:	:	:
9935	1620	103	Rye	Rye	NNP
9935	1620	104	,	,	,
9935	1620	105	barley	barley	NN
9935	1620	106	,	,	,
9935	1620	107	wheat	wheat	NN
9935	1620	108	,	,	,
9935	1620	109	and	and	CC
9935	1620	110	corn	corn	NN
9935	1620	111	\	\	NN
9935	1620	112	Puffed	Puffed	NNP
9935	1620	113	Grain	Grain	NNP
9935	1620	114	:	:	:
9935	1620	115	Corn	corn	NN
9935	1620	116	,	,	,
9935	1620	117	rice	rice	NN
9935	1620	118	,	,	,
9935	1620	119	wheat	wheat	NN
9935	1620	120	/	/	SYM
9935	1620	121	Corn	Corn	NNP
9935	1620	122	Starch	Starch	NNP
9935	1620	123	{	{	-LRB-
9935	1620	124	Rice	Rice	NNP
9935	1620	125	\	\	NNP
9935	1620	126	Wheat	wheat	NN
9935	1620	127	/	/	SYM
9935	1620	128	Macaroni	Macaroni	NNP
9935	1620	129	Wheat	Wheat	NNP
9935	1620	130	{	{	-LRB-
9935	1620	131	Vermicelli	Vermicelli	NNP
9935	1620	132	\	\	NNP
9935	1620	133	Spaghetti	Spaghetti	NNP
9935	1620	134	Glucose	Glucose	NNP
9935	1620	135	}	}	-RRB-
9935	1620	136	Usually	usually	RB
9935	1620	137	corn	corn	NN
9935	1620	138	Sirup	sirup	NN
9935	1620	139	/	/	SYM
9935	1620	140	/	/	SYM
9935	1620	141	Wheat	Wheat	NNP
9935	1620	142	Cereal	Cereal	NNP
9935	1620	143	Coffee	coffee	NN
9935	1620	144	{	{	-LRB-
9935	1620	145	Rye	Rye	NNP
9935	1620	146	\	\	NNP
9935	1620	147	Barley	Barley	NNP
9935	1620	148	/	/	SYM
9935	1620	149	Wheat	Wheat	NNP
9935	1620	150	|	|	HYPH
9935	1620	151	Rye	Rye	NNP
9935	1620	152	Flour	Flour	NNP
9935	1620	153	{	{	-LRB-
9935	1620	154	Corn	Corn	NNP
9935	1620	155	|	|	HYPH
9935	1620	156	Buckwheat	Buckwheat	NNP
9935	1620	157	\	\	NNP
9935	1620	158	Rice	Rice	NNP
9935	1620	159	Liquors	Liquors	NNPS
9935	1620	160	\	\	NN
9935	1620	161	Malted	malt	VBN
9935	1620	162	Drinks	Drinks	NNPS
9935	1620	163	}	}	-RRB-
9935	1620	164	All	all	DT
9935	1620	165	grains	grain	VBZ
9935	1620	166	Beer	Beer	NNP
9935	1620	167	|	|	NNP
9935	1620	168	Whisky	Whisky	NNP
9935	1620	169	/	/	SYM
9935	1620	170	Alcohol	Alcohol	NNP
9935	1620	171	:	:	:
9935	1620	172	All	all	DT
9935	1620	173	grains	grain	NNS
9935	1620	174	Feed	feed	VB
9935	1620	175	for	for	IN
9935	1620	176	animals	animal	NNS
9935	1620	177	:	:	:
9935	1620	178	All	all	DT
9935	1620	179	grains	grain	NNS
9935	1620	180	*	*	NFP
9935	1620	181	*	*	NFP
9935	1620	182	*	*	NFP
9935	1620	183	*	*	NFP
9935	1620	184	*	*	NFP
9935	1620	185	PREPARATION	preparation	NN
9935	1620	186	OF	of	IN
9935	1620	187	CEREALS	cereal	NNS
9935	1620	188	FOR	for	IN
9935	1620	189	THE	the	DT
9935	1620	190	TABLE	table	NN
9935	1620	191	METHODS	methods	NN
9935	1620	192	OF	of	IN
9935	1620	193	COOKING	COOKING	NNP
9935	1620	194	CEREALS	CEREALS	NNP
9935	1620	195	21	21	CD
9935	1620	196	.	.	.
9935	1621	1	PURPOSE	purpose	NN
9935	1621	2	OF	of	IN
9935	1621	3	COOKING.--As	cooking.--as	NN
9935	1621	4	the	the	DT
9935	1621	5	so	so	RB
9935	1621	6	-	-	HYPH
9935	1621	7	called	call	VBN
9935	1621	8	ready	ready	JJ
9935	1621	9	-	-	HYPH
9935	1621	10	to	to	TO
9935	1621	11	-	-	HYPH
9935	1621	12	eat	eat	VB
9935	1621	13	cereals	cereal	NNS
9935	1621	14	require	require	VBP
9935	1621	15	practically	practically	RB
9935	1621	16	no	no	DT
9935	1621	17	further	further	JJ
9935	1621	18	preparation	preparation	NN
9935	1621	19	,	,	,
9935	1621	20	attention	attention	NN
9935	1621	21	is	be	VBZ
9935	1621	22	here	here	RB
9935	1621	23	given	give	VBN
9935	1621	24	to	to	IN
9935	1621	25	only	only	RB
9935	1621	26	those	those	DT
9935	1621	27	cereals	cereal	NNS
9935	1621	28	which	which	WDT
9935	1621	29	need	need	VBP
9935	1621	30	additional	additional	JJ
9935	1621	31	treatment	treatment	NN
9935	1621	32	to	to	TO
9935	1621	33	prepare	prepare	VB
9935	1621	34	them	-PRON-	PRP
9935	1621	35	properly	properly	RB
9935	1621	36	for	for	IN
9935	1621	37	the	the	DT
9935	1621	38	table	table	NN
9935	1621	39	.	.	.
9935	1622	1	Raw	raw	JJ
9935	1622	2	grains	grain	NNS
9935	1622	3	can	can	MD
9935	1622	4	not	not	RB
9935	1622	5	be	be	VB
9935	1622	6	taken	take	VBN
9935	1622	7	into	into	IN
9935	1622	8	the	the	DT
9935	1622	9	body	body	NN
9935	1622	10	,	,	,
9935	1622	11	for	for	IN
9935	1622	12	they	-PRON-	PRP
9935	1622	13	are	be	VBP
9935	1622	14	neither	neither	RB
9935	1622	15	appetizing	appetizing	JJ
9935	1622	16	nor	nor	CC
9935	1622	17	digestible	digestible	JJ
9935	1622	18	.	.	.
9935	1623	1	The	the	DT
9935	1623	2	treatment	treatment	NN
9935	1623	3	to	to	TO
9935	1623	4	which	which	WDT
9935	1623	5	they	-PRON-	PRP
9935	1623	6	must	must	MD
9935	1623	7	be	be	VB
9935	1623	8	subjected	subject	VBN
9935	1623	9	is	be	VBZ
9935	1623	10	cooking	cook	VBG
9935	1623	11	,	,	,
9935	1623	12	for	for	IN
9935	1623	13	the	the	DT
9935	1623	14	structure	structure	NN
9935	1623	15	of	of	IN
9935	1623	16	grains	grain	NNS
9935	1623	17	is	be	VBZ
9935	1623	18	such	such	JJ
9935	1623	19	that	that	IN
9935	1623	20	cooking	cooking	NN
9935	1623	21	is	be	VBZ
9935	1623	22	the	the	DT
9935	1623	23	only	only	JJ
9935	1623	24	means	mean	NNS
9935	1623	25	by	by	IN
9935	1623	26	which	which	WDT
9935	1623	27	the	the	DT
9935	1623	28	coverings	covering	NNS
9935	1623	29	of	of	IN
9935	1623	30	the	the	DT
9935	1623	31	starch	starch	NN
9935	1623	32	granules	granule	NNS
9935	1623	33	can	can	MD
9935	1623	34	be	be	VB
9935	1623	35	softened	soften	VBN
9935	1623	36	and	and	CC
9935	1623	37	broken	break	VBN
9935	1623	38	to	to	TO
9935	1623	39	make	make	VB
9935	1623	40	them	-PRON-	PRP
9935	1623	41	digestible	digestible	JJ
9935	1623	42	.	.	.
9935	1624	1	But	but	CC
9935	1624	2	this	this	DT
9935	1624	3	is	be	VBZ
9935	1624	4	not	not	RB
9935	1624	5	the	the	DT
9935	1624	6	only	only	JJ
9935	1624	7	effect	effect	NN
9935	1624	8	produced	produce	VBN
9935	1624	9	by	by	IN
9935	1624	10	cooking	cook	VBG
9935	1624	11	;	;	:
9935	1624	12	besides	besides	IN
9935	1624	13	making	make	VBG
9935	1624	14	raw	raw	JJ
9935	1624	15	cereals	cereal	NNS
9935	1624	16	digestible	digestible	JJ
9935	1624	17	,	,	,
9935	1624	18	cooking	cook	VBG
9935	1624	19	renders	render	VBZ
9935	1624	20	them	-PRON-	PRP
9935	1624	21	palatable	palatable	VBP
9935	1624	22	,	,	,
9935	1624	23	destroys	destroy	VBZ
9935	1624	24	any	any	DT
9935	1624	25	bacteria	bacteria	NNS
9935	1624	26	or	or	CC
9935	1624	27	parasites	parasite	NNS
9935	1624	28	that	that	WDT
9935	1624	29	might	may	MD
9935	1624	30	be	be	VB
9935	1624	31	present	present	JJ
9935	1624	32	,	,	,
9935	1624	33	and	and	CC
9935	1624	34	,	,	,
9935	1624	35	by	by	IN
9935	1624	36	means	mean	NNS
9935	1624	37	of	of	IN
9935	1624	38	its	-PRON-	PRP$
9935	1624	39	various	various	JJ
9935	1624	40	methods	method	NNS
9935	1624	41	,	,	,
9935	1624	42	provides	provide	VBZ
9935	1624	43	a	a	DT
9935	1624	44	variety	variety	NN
9935	1624	45	of	of	IN
9935	1624	46	dishes	dish	NNS
9935	1624	47	that	that	WDT
9935	1624	48	would	would	MD
9935	1624	49	otherwise	otherwise	RB
9935	1624	50	be	be	VB
9935	1624	51	very	very	RB
9935	1624	52	much	much	RB
9935	1624	53	limited	limited	JJ
9935	1624	54	.	.	.
9935	1625	1	22	22	CD
9935	1625	2	.	.	.
9935	1626	1	CHANGES	change	VBD
9935	1626	2	THAT	that	IN
9935	1626	3	CEREALS	cereal	NNS
9935	1626	4	UNDERGO	UNDERGO	VBN
9935	1626	5	IN	in	IN
9935	1626	6	COOKING.--In	cooking.--in	NN
9935	1626	7	the	the	DT
9935	1626	8	process	process	NN
9935	1626	9	of	of	IN
9935	1626	10	cooking	cooking	NN
9935	1626	11	,	,	,
9935	1626	12	cereals	cereal	NNS
9935	1626	13	undergo	undergo	VBP
9935	1626	14	a	a	DT
9935	1626	15	marked	marked	JJ
9935	1626	16	change	change	NN
9935	1626	17	,	,	,
9935	1626	18	which	which	WDT
9935	1626	19	can	can	MD
9935	1626	20	readily	readily	RB
9935	1626	21	be	be	VB
9935	1626	22	determined	determine	VBN
9935	1626	23	by	by	IN
9935	1626	24	performing	perform	VBG
9935	1626	25	a	a	DT
9935	1626	26	simple	simple	JJ
9935	1626	27	experiment	experiment	NN
9935	1626	28	.	.	.
9935	1627	1	Place	place	VB
9935	1627	2	an	an	DT
9935	1627	3	equal	equal	JJ
9935	1627	4	amount	amount	NN
9935	1627	5	of	of	IN
9935	1627	6	flour	flour	NN
9935	1627	7	or	or	CC
9935	1627	8	corn	corn	NN
9935	1627	9	starch	starch	NN
9935	1627	10	--	--	:
9935	1627	11	both	both	DT
9935	1627	12	cereal	cereal	NN
9935	1627	13	products	product	NNS
9935	1627	14	--	--	:
9935	1627	15	in	in	IN
9935	1627	16	two	two	CD
9935	1627	17	different	different	JJ
9935	1627	18	glasses	glass	NNS
9935	1627	19	;	;	:
9935	1627	20	mix	mix	VB
9935	1627	21	that	that	DT
9935	1627	22	in	in	IN
9935	1627	23	one	one	CD
9935	1627	24	glass	glass	NN
9935	1627	25	with	with	IN
9935	1627	26	cold	cold	JJ
9935	1627	27	water	water	NN
9935	1627	28	and	and	CC
9935	1627	29	that	that	IN
9935	1627	30	in	in	IN
9935	1627	31	the	the	DT
9935	1627	32	other	other	JJ
9935	1627	33	with	with	IN
9935	1627	34	boiling	boiling	NN
9935	1627	35	water	water	NN
9935	1627	36	.	.	.
9935	1628	1	The	the	DT
9935	1628	2	mixture	mixture	NN
9935	1628	3	in	in	IN
9935	1628	4	which	which	WDT
9935	1628	5	cold	cold	JJ
9935	1628	6	water	water	NN
9935	1628	7	is	be	VBZ
9935	1628	8	used	use	VBN
9935	1628	9	will	will	MD
9935	1628	10	settle	settle	VB
9935	1628	11	in	in	IN
9935	1628	12	a	a	DT
9935	1628	13	short	short	JJ
9935	1628	14	time	time	NN
9935	1628	15	,	,	,
9935	1628	16	but	but	CC
9935	1628	17	if	if	IN
9935	1628	18	the	the	DT
9935	1628	19	substance	substance	NN
9935	1628	20	that	that	WDT
9935	1628	21	goes	go	VBZ
9935	1628	22	to	to	IN
9935	1628	23	the	the	DT
9935	1628	24	bottom	bottom	NN
9935	1628	25	is	be	VBZ
9935	1628	26	collected	collect	VBN
9935	1628	27	and	and	CC
9935	1628	28	dried	dry	VBN
9935	1628	29	it	-PRON-	PRP
9935	1628	30	will	will	MD
9935	1628	31	be	be	VB
9935	1628	32	found	find	VBN
9935	1628	33	to	to	TO
9935	1628	34	be	be	VB
9935	1628	35	exactly	exactly	RB
9935	1628	36	the	the	DT
9935	1628	37	same	same	JJ
9935	1628	38	as	as	IN
9935	1628	39	it	-PRON-	PRP
9935	1628	40	was	be	VBD
9935	1628	41	originally	originally	RB
9935	1628	42	.	.	.
9935	1629	1	The	the	DT
9935	1629	2	mixture	mixture	NN
9935	1629	3	in	in	IN
9935	1629	4	which	which	WDT
9935	1629	5	boiling	boiling	NN
9935	1629	6	water	water	NN
9935	1629	7	is	be	VBZ
9935	1629	8	used	use	VBN
9935	1629	9	,	,	,
9935	1629	10	however	however	RB
9935	1629	11	,	,	,
9935	1629	12	will	will	MD
9935	1629	13	not	not	RB
9935	1629	14	only	only	RB
9935	1629	15	become	become	VB
9935	1629	16	a	a	DT
9935	1629	17	sticky	sticky	JJ
9935	1629	18	mass	mass	NN
9935	1629	19	,	,	,
9935	1629	20	but	but	CC
9935	1629	21	will	will	MD
9935	1629	22	remain	remain	VB
9935	1629	23	such	such	JJ
9935	1629	24	;	;	:
9935	1629	25	that	that	RB
9935	1629	26	is	is	RB
9935	1629	27	,	,	,
9935	1629	28	it	-PRON-	PRP
9935	1629	29	will	will	MD
9935	1629	30	never	never	RB
9935	1629	31	again	again	RB
9935	1629	32	resume	resume	VB
9935	1629	33	its	-PRON-	PRP$
9935	1629	34	original	original	JJ
9935	1629	35	form	form	NN
9935	1629	36	.	.	.
9935	1630	1	This	this	DT
9935	1630	2	experiment	experiment	NN
9935	1630	3	proves	prove	VBZ
9935	1630	4	,	,	,
9935	1630	5	then	then	RB
9935	1630	6	,	,	,
9935	1630	7	that	that	IN
9935	1630	8	grains	grain	NNS
9935	1630	9	that	that	WDT
9935	1630	10	come	come	VBP
9935	1630	11	in	in	IN
9935	1630	12	contact	contact	NN
9935	1630	13	with	with	IN
9935	1630	14	water	water	NN
9935	1630	15	at	at	IN
9935	1630	16	a	a	DT
9935	1630	17	high	high	JJ
9935	1630	18	temperature	temperature	NN
9935	1630	19	,	,	,
9935	1630	20	as	as	IN
9935	1630	21	in	in	IN
9935	1630	22	cooking	cooking	NN
9935	1630	23	,	,	,
9935	1630	24	absorb	absorb	VB
9935	1630	25	the	the	DT
9935	1630	26	water	water	NN
9935	1630	27	and	and	CC
9935	1630	28	burst	burst	VBP
9935	1630	29	their	-PRON-	PRP$
9935	1630	30	cellulose	cellulose	NN
9935	1630	31	covering	covering	NN
9935	1630	32	.	.	.
9935	1631	1	This	this	DT
9935	1631	2	bursting	bursting	NN
9935	1631	3	frees	free	VBZ
9935	1631	4	the	the	DT
9935	1631	5	granulose	granulose	NN
9935	1631	6	,	,	,
9935	1631	7	or	or	CC
9935	1631	8	the	the	DT
9935	1631	9	contents	content	NNS
9935	1631	10	of	of	IN
9935	1631	11	the	the	DT
9935	1631	12	tiny	tiny	JJ
9935	1631	13	granules	granule	NNS
9935	1631	14	,	,	,
9935	1631	15	which	which	WDT
9935	1631	16	are	be	VBP
9935	1631	17	deposited	deposit	VBN
9935	1631	18	in	in	IN
9935	1631	19	a	a	DT
9935	1631	20	network	network	NN
9935	1631	21	of	of	IN
9935	1631	22	cellulose	cellulose	NN
9935	1631	23	,	,	,
9935	1631	24	and	and	CC
9935	1631	25	as	as	RB
9935	1631	26	soon	soon	RB
9935	1631	27	as	as	IN
9935	1631	28	this	this	DT
9935	1631	29	occurs	occur	VBZ
9935	1631	30	it	-PRON-	PRP
9935	1631	31	mixes	mix	VBZ
9935	1631	32	with	with	IN
9935	1631	33	water	water	NN
9935	1631	34	and	and	CC
9935	1631	35	forms	form	NNS
9935	1631	36	what	what	WP
9935	1631	37	is	be	VBZ
9935	1631	38	called	call	VBN
9935	1631	39	soluble	soluble	JJ
9935	1631	40	starch	starch	NN
9935	1631	41	.	.	.
9935	1632	1	Starch	starch	NN
9935	1632	2	in	in	IN
9935	1632	3	this	this	DT
9935	1632	4	state	state	NN
9935	1632	5	is	be	VBZ
9935	1632	6	ready	ready	JJ
9935	1632	7	for	for	IN
9935	1632	8	digestion	digestion	NN
9935	1632	9	,	,	,
9935	1632	10	but	but	CC
9935	1632	11	in	in	IN
9935	1632	12	the	the	DT
9935	1632	13	original	original	JJ
9935	1632	14	,	,	,
9935	1632	15	uncooked	uncooked	JJ
9935	1632	16	state	state	NN
9935	1632	17	only	only	RB
9935	1632	18	a	a	DT
9935	1632	19	very	very	RB
9935	1632	20	small	small	JJ
9935	1632	21	part	part	NN
9935	1632	22	of	of	IN
9935	1632	23	it	-PRON-	PRP
9935	1632	24	,	,	,
9935	1632	25	if	if	IN
9935	1632	26	any	any	DT
9935	1632	27	,	,	,
9935	1632	28	is	be	VBZ
9935	1632	29	digestible	digestible	JJ
9935	1632	30	.	.	.
9935	1633	1	[	[	-LRB-
9935	1633	2	Illustration	illustration	NN
9935	1633	3	:	:	:
9935	1633	4	Fig	Fig	NNP
9935	1633	5	.	.	.
9935	1634	1	1	1	LS
9935	1634	2	]	]	-RRB-
9935	1634	3	23	23	CD
9935	1634	4	.	.	.
9935	1635	1	PREPARATION	preparation	NN
9935	1635	2	FOR	for	IN
9935	1635	3	COOKING	COOKING	NNP
9935	1635	4	CEREALS.--Before	CEREALS.--Before	NNP
9935	1635	5	the	the	DT
9935	1635	6	cooking	cooking	NN
9935	1635	7	of	of	IN
9935	1635	8	cereals	cereal	NNS
9935	1635	9	is	be	VBZ
9935	1635	10	attempted	attempt	VBN
9935	1635	11	,	,	,
9935	1635	12	it	-PRON-	PRP
9935	1635	13	is	be	VBZ
9935	1635	14	advisable	advisable	JJ
9935	1635	15	for	for	IN
9935	1635	16	the	the	DT
9935	1635	17	sake	sake	NN
9935	1635	18	of	of	IN
9935	1635	19	convenience	convenience	NN
9935	1635	20	to	to	TO
9935	1635	21	get	get	VB
9935	1635	22	out	out	RP
9935	1635	23	all	all	DT
9935	1635	24	utensils	utensil	NNS
9935	1635	25	as	as	RB
9935	1635	26	well	well	RB
9935	1635	27	as	as	IN
9935	1635	28	all	all	DT
9935	1635	29	ingredients	ingredient	NNS
9935	1635	30	that	that	WDT
9935	1635	31	are	be	VBP
9935	1635	32	to	to	TO
9935	1635	33	be	be	VB
9935	1635	34	used	use	VBN
9935	1635	35	and	and	CC
9935	1635	36	arrange	arrange	VB
9935	1635	37	them	-PRON-	PRP
9935	1635	38	so	so	IN
9935	1635	39	that	that	IN
9935	1635	40	they	-PRON-	PRP
9935	1635	41	will	will	MD
9935	1635	42	be	be	VB
9935	1635	43	within	within	IN
9935	1635	44	easy	easy	JJ
9935	1635	45	reach	reach	NN
9935	1635	46	.	.	.
9935	1636	1	The	the	DT
9935	1636	2	way	way	NN
9935	1636	3	in	in	IN
9935	1636	4	which	which	WDT
9935	1636	5	this	this	DT
9935	1636	6	should	should	MD
9935	1636	7	be	be	VB
9935	1636	8	done	do	VBN
9935	1636	9	is	be	VBZ
9935	1636	10	illustrated	illustrate	VBN
9935	1636	11	in	in	IN
9935	1636	12	Fig	Fig	NNP
9935	1636	13	.	.	.
9935	1637	1	1	1	LS
9935	1637	2	.	.	.
9935	1638	1	The	the	DT
9935	1638	2	utensils	utensil	NNS
9935	1638	3	and	and	CC
9935	1638	4	ingredients	ingredient	NNS
9935	1638	5	shown	show	VBN
9935	1638	6	,	,	,
9935	1638	7	which	which	WDT
9935	1638	8	are	be	VBP
9935	1638	9	suitable	suitable	JJ
9935	1638	10	for	for	IN
9935	1638	11	most	most	JJS
9935	1638	12	methods	method	NNS
9935	1638	13	of	of	IN
9935	1638	14	cooking	cook	VBG
9935	1638	15	cereals	cereal	NNS
9935	1638	16	and	and	CC
9935	1638	17	particularly	particularly	RB
9935	1638	18	for	for	IN
9935	1638	19	cooking	cook	VBG
9935	1638	20	them	-PRON-	PRP
9935	1638	21	by	by	IN
9935	1638	22	the	the	DT
9935	1638	23	steaming	steaming	NN
9935	1638	24	process	process	NN
9935	1638	25	,	,	,
9935	1638	26	consist	consist	VB
9935	1638	27	of	of	IN
9935	1638	28	a	a	DT
9935	1638	29	double	double	JJ
9935	1638	30	boiler	boiler	NN
9935	1638	31	_	_	NNP
9935	1638	32	a	a	DT
9935	1638	33	_	_	NNP
9935	1638	34	;	;	:
9935	1638	35	a	a	DT
9935	1638	36	measuring	measure	VBG
9935	1638	37	cup	cup	NN
9935	1638	38	_	_	NNP
9935	1638	39	b	b	NNP
9935	1638	40	_	_	NNP
9935	1638	41	,	,	,
9935	1638	42	a	a	DT
9935	1638	43	knife	knife	NN
9935	1638	44	_	_	NNP
9935	1638	45	c	c	NNP
9935	1638	46	_	_	NNP
9935	1638	47	,	,	,
9935	1638	48	and	and	CC
9935	1638	49	spoons	spoon	NNS
9935	1638	50	_	_	NNP
9935	1638	51	d	d	NNP
9935	1638	52	_	_	NNP
9935	1638	53	and	and	CC
9935	1638	54	_	_	NNP
9935	1638	55	e	e	NNP
9935	1638	56	_	_	NNP
9935	1638	57	,	,	,
9935	1638	58	for	for	IN
9935	1638	59	measuring	measure	VBG
9935	1638	60	;	;	:
9935	1638	61	a	a	DT
9935	1638	62	large	large	JJ
9935	1638	63	spoon	spoon	NN
9935	1638	64	_	_	NNP
9935	1638	65	f	f	NNP
9935	1638	66	_	_	NNP
9935	1638	67	,	,	,
9935	1638	68	for	for	IN
9935	1638	69	stirring	stir	VBG
9935	1638	70	;	;	:
9935	1638	71	a	a	DT
9935	1638	72	salt	salt	NN
9935	1638	73	container	container	NN
9935	1638	74	;	;	:
9935	1638	75	and	and	CC
9935	1638	76	a	a	DT
9935	1638	77	package	package	NN
9935	1638	78	of	of	IN
9935	1638	79	cereal	cereal	NN
9935	1638	80	.	.	.
9935	1639	1	The	the	DT
9935	1639	2	housewife	housewife	NN
9935	1639	3	will	will	MD
9935	1639	4	be	be	VB
9935	1639	5	able	able	JJ
9935	1639	6	to	to	TO
9935	1639	7	tell	tell	VB
9935	1639	8	quickly	quickly	RB
9935	1639	9	from	from	IN
9935	1639	10	a	a	DT
9935	1639	11	recipe	recipe	NN
9935	1639	12	just	just	RB
9935	1639	13	what	what	WP
9935	1639	14	ingredients	ingredient	NNS
9935	1639	15	and	and	CC
9935	1639	16	utensils	utensil	NNS
9935	1639	17	she	-PRON-	PRP
9935	1639	18	will	will	MD
9935	1639	19	need	need	VB
9935	1639	20	,	,	,
9935	1639	21	and	and	CC
9935	1639	22	by	by	IN
9935	1639	23	following	follow	VBG
9935	1639	24	the	the	DT
9935	1639	25	plan	plan	NN
9935	1639	26	here	here	RB
9935	1639	27	suggested	suggest	VBD
9935	1639	28	and	and	CC
9935	1639	29	illustrated	illustrate	VBN
9935	1639	30	she	-PRON-	PRP
9935	1639	31	will	will	MD
9935	1639	32	find	find	VB
9935	1639	33	that	that	IN
9935	1639	34	her	-PRON-	PRP$
9935	1639	35	work	work	NN
9935	1639	36	can	can	MD
9935	1639	37	be	be	VB
9935	1639	38	done	do	VBN
9935	1639	39	systematically	systematically	RB
9935	1639	40	and	and	CC
9935	1639	41	with	with	IN
9935	1639	42	the	the	DT
9935	1639	43	least	least	JJS
9935	1639	44	expenditure	expenditure	NN
9935	1639	45	of	of	IN
9935	1639	46	time	time	NN
9935	1639	47	.	.	.
9935	1640	1	24	24	CD
9935	1640	2	.	.	.
9935	1641	1	FIRST	FIRST	NNP
9935	1641	2	STEPS	STEPS	NNP
9935	1641	3	IN	in	IN
9935	1641	4	THE	the	DT
9935	1641	5	PROCESS	PROCESS	NNP
9935	1641	6	OF	of	IN
9935	1641	7	COOKING.--While	cooking.--while	JJ
9935	1641	8	cereals	cereal	NNS
9935	1641	9	may	may	MD
9935	1641	10	be	be	VB
9935	1641	11	cooked	cook	VBN
9935	1641	12	in	in	IN
9935	1641	13	a	a	DT
9935	1641	14	variety	variety	NN
9935	1641	15	of	of	IN
9935	1641	16	ways	way	NNS
9935	1641	17	,	,	,
9935	1641	18	the	the	DT
9935	1641	19	first	first	JJ
9935	1641	20	steps	step	NNS
9935	1641	21	in	in	IN
9935	1641	22	all	all	PDT
9935	1641	23	the	the	DT
9935	1641	24	processes	process	NNS
9935	1641	25	are	be	VBP
9935	1641	26	practically	practically	RB
9935	1641	27	the	the	DT
9935	1641	28	same	same	JJ
9935	1641	29	.	.	.
9935	1642	1	In	in	IN
9935	1642	2	the	the	DT
9935	1642	3	first	first	JJ
9935	1642	4	place	place	NN
9935	1642	5	,	,	,
9935	1642	6	the	the	DT
9935	1642	7	required	require	VBN
9935	1642	8	amount	amount	NN
9935	1642	9	of	of	IN
9935	1642	10	water	water	NN
9935	1642	11	should	should	MD
9935	1642	12	be	be	VB
9935	1642	13	brought	bring	VBN
9935	1642	14	to	to	IN
9935	1642	15	the	the	DT
9935	1642	16	boiling	boiling	NN
9935	1642	17	point	point	NN
9935	1642	18	,	,	,
9935	1642	19	for	for	IN
9935	1642	20	if	if	IN
9935	1642	21	the	the	DT
9935	1642	22	water	water	NN
9935	1642	23	is	be	VBZ
9935	1642	24	boiling	boil	VBG
9935	1642	25	the	the	DT
9935	1642	26	cereal	cereal	NN
9935	1642	27	will	will	MD
9935	1642	28	thicken	thicken	VB
9935	1642	29	more	more	RBR
9935	1642	30	rapidly	rapidly	RB
9935	1642	31	and	and	CC
9935	1642	32	there	there	EX
9935	1642	33	will	will	MD
9935	1642	34	be	be	VB
9935	1642	35	less	less	JJR
9935	1642	36	danger	danger	NN
9935	1642	37	of	of	IN
9935	1642	38	lumps	lump	NNS
9935	1642	39	forming	form	VBG
9935	1642	40	.	.	.
9935	1643	1	Then	then	RB
9935	1643	2	salt	salt	NN
9935	1643	3	should	should	MD
9935	1643	4	be	be	VB
9935	1643	5	added	add	VBN
9935	1643	6	to	to	IN
9935	1643	7	the	the	DT
9935	1643	8	water	water	NN
9935	1643	9	in	in	IN
9935	1643	10	the	the	DT
9935	1643	11	proportion	proportion	NN
9935	1643	12	of	of	IN
9935	1643	13	1	1	CD
9935	1643	14	teaspoonful	teaspoonful	JJ
9935	1643	15	to	to	IN
9935	1643	16	each	each	DT
9935	1643	17	cupful	cupful	NN
9935	1643	18	of	of	IN
9935	1643	19	cereal	cereal	NN
9935	1643	20	.	.	.
9935	1644	1	Next	next	RB
9935	1644	2	,	,	,
9935	1644	3	the	the	DT
9935	1644	4	cereal	cereal	NN
9935	1644	5	should	should	MD
9935	1644	6	be	be	VB
9935	1644	7	stirred	stir	VBN
9935	1644	8	into	into	IN
9935	1644	9	the	the	DT
9935	1644	10	boiling	boil	VBG
9935	1644	11	salted	salt	VBN
9935	1644	12	water	water	NN
9935	1644	13	slowly	slowly	RB
9935	1644	14	enough	enough	RB
9935	1644	15	to	to	TO
9935	1644	16	prevent	prevent	VB
9935	1644	17	it	-PRON-	PRP
9935	1644	18	from	from	IN
9935	1644	19	forming	form	VBG
9935	1644	20	lumps	lump	NNS
9935	1644	21	,	,	,
9935	1644	22	and	and	CC
9935	1644	23	then	then	RB
9935	1644	24	,	,	,
9935	1644	25	being	be	VBG
9935	1644	26	constantly	constantly	RB
9935	1644	27	stirred	stir	VBN
9935	1644	28	,	,	,
9935	1644	29	it	-PRON-	PRP
9935	1644	30	should	should	MD
9935	1644	31	be	be	VB
9935	1644	32	allowed	allow	VBN
9935	1644	33	to	to	TO
9935	1644	34	cook	cook	VB
9935	1644	35	until	until	IN
9935	1644	36	it	-PRON-	PRP
9935	1644	37	thickens	thicken	VBZ
9935	1644	38	.	.	.
9935	1645	1	The	the	DT
9935	1645	2	process	process	NN
9935	1645	3	up	up	IN
9935	1645	4	to	to	IN
9935	1645	5	this	this	DT
9935	1645	6	point	point	NN
9935	1645	7	is	be	VBZ
9935	1645	8	called	call	VBN
9935	1645	9	_	_	NNP
9935	1645	10	setting	set	VBG
9935	1645	11	_	_	NNP
9935	1645	12	a	a	DT
9935	1645	13	cereal	cereal	NN
9935	1645	14	,	,	,
9935	1645	15	or	or	CC
9935	1645	16	grain	grain	NN
9935	1645	17	.	.	.
9935	1646	1	After	after	IN
9935	1646	2	the	the	DT
9935	1646	3	cereal	cereal	NN
9935	1646	4	is	be	VBZ
9935	1646	5	_	_	NNP
9935	1646	6	set	set	VBN
9935	1646	7	_	_	NNP
9935	1646	8	,	,	,
9935	1646	9	it	-PRON-	PRP
9935	1646	10	may	may	MD
9935	1646	11	be	be	VB
9935	1646	12	boiled	boil	VBN
9935	1646	13	,	,	,
9935	1646	14	steamed	steamed	JJ
9935	1646	15	,	,	,
9935	1646	16	or	or	CC
9935	1646	17	cooked	cook	VBN
9935	1646	18	in	in	IN
9935	1646	19	the	the	DT
9935	1646	20	fireless	fireless	NN
9935	1646	21	cooker	cooker	NN
9935	1646	22	,	,	,
9935	1646	23	but	but	CC
9935	1646	24	the	the	DT
9935	1646	25	method	method	NN
9935	1646	26	of	of	IN
9935	1646	27	cookery	cookery	NN
9935	1646	28	selected	select	VBN
9935	1646	29	should	should	MD
9935	1646	30	be	be	VB
9935	1646	31	chosen	choose	VBN
9935	1646	32	with	with	IN
9935	1646	33	a	a	DT
9935	1646	34	view	view	NN
9935	1646	35	to	to	IN
9935	1646	36	economy	economy	NN
9935	1646	37	,	,	,
9935	1646	38	convenience	convenience	NN
9935	1646	39	,	,	,
9935	1646	40	and	and	CC
9935	1646	41	thoroughness	thoroughness	NN
9935	1646	42	.	.	.
9935	1647	1	The	the	DT
9935	1647	2	terms	term	NNS
9935	1647	3	_	_	NNP
9935	1647	4	setting	set	VBG
9935	1647	5	_	_	NNP
9935	1647	6	and	and	CC
9935	1647	7	_	_	NNP
9935	1647	8	set	set	VBD
9935	1647	9	_	_	NNP
9935	1647	10	should	should	MD
9935	1647	11	be	be	VB
9935	1647	12	thoroughly	thoroughly	RB
9935	1647	13	fixed	fix	VBN
9935	1647	14	in	in	IN
9935	1647	15	the	the	DT
9935	1647	16	mind	mind	NN
9935	1647	17	,	,	,
9935	1647	18	so	so	IN
9935	1647	19	that	that	IN
9935	1647	20	directions	direction	NNS
9935	1647	21	and	and	CC
9935	1647	22	recipes	recipe	NNS
9935	1647	23	in	in	IN
9935	1647	24	which	which	WDT
9935	1647	25	they	-PRON-	PRP
9935	1647	26	are	be	VBP
9935	1647	27	used	use	VBN
9935	1647	28	will	will	MD
9935	1647	29	be	be	VB
9935	1647	30	readily	readily	RB
9935	1647	31	understood	understand	VBN
9935	1647	32	.	.	.
9935	1648	1	25	25	CD
9935	1648	2	.	.	.
9935	1649	1	COOKING	cooking	NN
9935	1649	2	CEREALS	cereal	NNS
9935	1649	3	BY	by	IN
9935	1649	4	BOILING.--Very	boiling.--very	NN
9935	1649	5	often	often	RB
9935	1649	6	the	the	DT
9935	1649	7	cereal	cereal	NN
9935	1649	8	,	,	,
9935	1649	9	after	after	IN
9935	1649	10	it	-PRON-	PRP
9935	1649	11	is	be	VBZ
9935	1649	12	set	set	VBN
9935	1649	13	,	,	,
9935	1649	14	is	be	VBZ
9935	1649	15	allowed	allow	VBN
9935	1649	16	to	to	TO
9935	1649	17	cook	cook	VB
9935	1649	18	slowly	slowly	RB
9935	1649	19	until	until	IN
9935	1649	20	it	-PRON-	PRP
9935	1649	21	is	be	VBZ
9935	1649	22	ready	ready	JJ
9935	1649	23	to	to	TO
9935	1649	24	serve	serve	VB
9935	1649	25	;	;	:
9935	1649	26	that	that	RB
9935	1649	27	is	is	RB
9935	1649	28	,	,	,
9935	1649	29	the	the	DT
9935	1649	30	method	method	NN
9935	1649	31	of	of	IN
9935	1649	32	_	_	NNP
9935	1649	33	boiling	boil	VBG
9935	1649	34	_	_	NNP
9935	1649	35	is	be	VBZ
9935	1649	36	practiced	practice	VBN
9935	1649	37	.	.	.
9935	1650	1	This	this	DT
9935	1650	2	method	method	NN
9935	1650	3	,	,	,
9935	1650	4	however	however	RB
9935	1650	5	,	,	,
9935	1650	6	is	be	VBZ
9935	1650	7	not	not	RB
9935	1650	8	to	to	TO
9935	1650	9	be	be	VB
9935	1650	10	recommended	recommend	VBN
9935	1650	11	,	,	,
9935	1650	12	because	because	IN
9935	1650	13	it	-PRON-	PRP
9935	1650	14	is	be	VBZ
9935	1650	15	not	not	RB
9935	1650	16	economical	economical	JJ
9935	1650	17	.	.	.
9935	1651	1	Cereals	cereal	NNS
9935	1651	2	cooked	cook	VBN
9935	1651	3	in	in	IN
9935	1651	4	this	this	DT
9935	1651	5	way	way	NN
9935	1651	6	require	require	VBP
9935	1651	7	constant	constant	JJ
9935	1651	8	watching	watching	NN
9935	1651	9	and	and	CC
9935	1651	10	stirring	stir	VBG
9935	1651	11	,	,	,
9935	1651	12	and	and	CC
9935	1651	13	even	even	RB
9935	1651	14	then	then	RB
9935	1651	15	it	-PRON-	PRP
9935	1651	16	is	be	VBZ
9935	1651	17	difficult	difficult	JJ
9935	1651	18	to	to	TO
9935	1651	19	keep	keep	VB
9935	1651	20	them	-PRON-	PRP
9935	1651	21	from	from	IN
9935	1651	22	sticking	stick	VBG
9935	1651	23	to	to	IN
9935	1651	24	the	the	DT
9935	1651	25	cooking	cooking	NN
9935	1651	26	utensil	utensil	RB
9935	1651	27	and	and	CC
9935	1651	28	scorching	scorch	VBG
9935	1651	29	or	or	CC
9935	1651	30	becoming	become	VBG
9935	1651	31	pasty	pasty	NN
9935	1651	32	on	on	IN
9935	1651	33	account	account	NN
9935	1651	34	of	of	IN
9935	1651	35	the	the	DT
9935	1651	36	constant	constant	JJ
9935	1651	37	motion	motion	NN
9935	1651	38	.	.	.
9935	1652	1	Sometimes	sometimes	RB
9935	1652	2	,	,	,
9935	1652	3	to	to	TO
9935	1652	4	overcome	overcome	VB
9935	1652	5	this	this	DT
9935	1652	6	condition	condition	NN
9935	1652	7	,	,	,
9935	1652	8	a	a	DT
9935	1652	9	large	large	JJ
9935	1652	10	quantity	quantity	NN
9935	1652	11	of	of	IN
9935	1652	12	water	water	NN
9935	1652	13	is	be	VBZ
9935	1652	14	added	add	VBN
9935	1652	15	,	,	,
9935	1652	16	as	as	IN
9935	1652	17	in	in	IN
9935	1652	18	the	the	DT
9935	1652	19	boiling	boiling	NN
9935	1652	20	of	of	IN
9935	1652	21	rice	rice	NN
9935	1652	22	;	;	:
9935	1652	23	still	still	RB
9935	1652	24	,	,	,
9935	1652	25	as	as	IN
9935	1652	26	some	some	DT
9935	1652	27	of	of	IN
9935	1652	28	this	this	DT
9935	1652	29	water	water	NN
9935	1652	30	must	must	MD
9935	1652	31	be	be	VB
9935	1652	32	poured	pour	VBN
9935	1652	33	off	off	RP
9935	1652	34	after	after	IN
9935	1652	35	the	the	DT
9935	1652	36	cooking	cooking	NN
9935	1652	37	is	be	VBZ
9935	1652	38	completed	complete	VBN
9935	1652	39	,	,	,
9935	1652	40	a	a	DT
9935	1652	41	certain	certain	JJ
9935	1652	42	amount	amount	NN
9935	1652	43	of	of	IN
9935	1652	44	starch	starch	NN
9935	1652	45	and	and	CC
9935	1652	46	soluble	soluble	JJ
9935	1652	47	material	material	NN
9935	1652	48	is	be	VBZ
9935	1652	49	lost	lose	VBN
9935	1652	50	.	.	.
9935	1653	1	26	26	CD
9935	1653	2	.	.	.
9935	1654	1	COOKING	cooking	NN
9935	1654	2	CEREALS	cereal	NNS
9935	1654	3	IN	in	IN
9935	1654	4	THE	THE	NNP
9935	1654	5	DOUBLE	DOUBLE	NNP
9935	1654	6	BOILER.--Probably	boiler.--probably	RB
9935	1654	7	the	the	DT
9935	1654	8	most	most	RBS
9935	1654	9	satisfactory	satisfactory	JJ
9935	1654	10	way	way	NN
9935	1654	11	in	in	IN
9935	1654	12	which	which	WDT
9935	1654	13	to	to	TO
9935	1654	14	cook	cook	VB
9935	1654	15	cereals	cereal	NNS
9935	1654	16	,	,	,
9935	1654	17	so	so	RB
9935	1654	18	far	far	RB
9935	1654	19	as	as	IN
9935	1654	20	thoroughness	thoroughness	NN
9935	1654	21	is	be	VBZ
9935	1654	22	concerned	concern	VBN
9935	1654	23	,	,	,
9935	1654	24	is	be	VBZ
9935	1654	25	in	in	IN
9935	1654	26	a	a	DT
9935	1654	27	double	double	JJ
9935	1654	28	boiler	boiler	NN
9935	1654	29	,	,	,
9935	1654	30	one	one	CD
9935	1654	31	style	style	NN
9935	1654	32	of	of	IN
9935	1654	33	which	which	WDT
9935	1654	34	is	be	VBZ
9935	1654	35	shown	show	VBN
9935	1654	36	at	at	IN
9935	1654	37	_	_	NNP
9935	1654	38	a	a	DT
9935	1654	39	_	_	NNP
9935	1654	40	,	,	,
9935	1654	41	Fig	Fig	NNP
9935	1654	42	.	.	.
9935	1655	1	1	1	LS
9935	1655	2	.	.	.
9935	1656	1	This	this	DT
9935	1656	2	method	method	NN
9935	1656	3	of	of	IN
9935	1656	4	cookery	cookery	NN
9935	1656	5	is	be	VBZ
9935	1656	6	known	know	VBN
9935	1656	7	as	as	IN
9935	1656	8	_	_	NNP
9935	1656	9	steaming	steam	VBG
9935	1656	10	_	_	NNP
9935	1656	11	,	,	,
9935	1656	12	or	or	CC
9935	1656	13	_	_	NNP
9935	1656	14	dry	dry	JJ
9935	1656	15	steaming	steam	VBG
9935	1656	16	_	_	NNP
9935	1656	17	,	,	,
9935	1656	18	and	and	CC
9935	1656	19	by	by	IN
9935	1656	20	it	-PRON-	PRP
9935	1656	21	the	the	DT
9935	1656	22	food	food	NN
9935	1656	23	itself	-PRON-	PRP
9935	1656	24	,	,	,
9935	1656	25	after	after	IN
9935	1656	26	it	-PRON-	PRP
9935	1656	27	is	be	VBZ
9935	1656	28	set	set	VBN
9935	1656	29	,	,	,
9935	1656	30	never	never	RB
9935	1656	31	comes	come	VBZ
9935	1656	32	within	within	IN
9935	1656	33	6	6	CD
9935	1656	34	or	or	CC
9935	1656	35	8	8	CD
9935	1656	36	degrees	degree	NNS
9935	1656	37	of	of	IN
9935	1656	38	the	the	DT
9935	1656	39	boiling	boiling	NN
9935	1656	40	point	point	NN
9935	1656	41	.	.	.
9935	1657	1	In	in	IN
9935	1657	2	this	this	DT
9935	1657	3	method	method	NN
9935	1657	4	,	,	,
9935	1657	5	the	the	DT
9935	1657	6	cereal	cereal	NN
9935	1657	7	is	be	VBZ
9935	1657	8	first	first	RB
9935	1657	9	set	set	VBN
9935	1657	10	in	in	IN
9935	1657	11	the	the	DT
9935	1657	12	small	small	JJ
9935	1657	13	,	,	,
9935	1657	14	or	or	CC
9935	1657	15	upper	upper	JJ
9935	1657	16	,	,	,
9935	1657	17	pan	pan	NN
9935	1657	18	of	of	IN
9935	1657	19	the	the	DT
9935	1657	20	double	double	JJ
9935	1657	21	boiler	boiler	NN
9935	1657	22	.	.	.
9935	1658	1	This	this	DT
9935	1658	2	pan	pan	NN
9935	1658	3	,	,	,
9935	1658	4	which	which	WDT
9935	1658	5	is	be	VBZ
9935	1658	6	covered	cover	VBN
9935	1658	7	,	,	,
9935	1658	8	is	be	VBZ
9935	1658	9	placed	place	VBN
9935	1658	10	into	into	IN
9935	1658	11	the	the	DT
9935	1658	12	large	large	JJ
9935	1658	13	,	,	,
9935	1658	14	or	or	CC
9935	1658	15	lower	low	JJR
9935	1658	16	,	,	,
9935	1658	17	pan	pan	NN
9935	1658	18	,	,	,
9935	1658	19	which	which	WDT
9935	1658	20	should	should	MD
9935	1658	21	contain	contain	VB
9935	1658	22	boiling	boil	VBG
9935	1658	23	water	water	NN
9935	1658	24	,	,	,
9935	1658	25	and	and	CC
9935	1658	26	the	the	DT
9935	1658	27	cereal	cereal	NN
9935	1658	28	is	be	VBZ
9935	1658	29	allowed	allow	VBN
9935	1658	30	to	to	TO
9935	1658	31	cook	cook	VB
9935	1658	32	until	until	IN
9935	1658	33	it	-PRON-	PRP
9935	1658	34	is	be	VBZ
9935	1658	35	ready	ready	JJ
9935	1658	36	to	to	TO
9935	1658	37	serve	serve	VB
9935	1658	38	.	.	.
9935	1659	1	The	the	DT
9935	1659	2	water	water	NN
9935	1659	3	in	in	IN
9935	1659	4	the	the	DT
9935	1659	5	large	large	JJ
9935	1659	6	pan	pan	NN
9935	1659	7	should	should	MD
9935	1659	8	be	be	VB
9935	1659	9	replenished	replenish	VBN
9935	1659	10	from	from	IN
9935	1659	11	time	time	NN
9935	1659	12	to	to	IN
9935	1659	13	time	time	NN
9935	1659	14	,	,	,
9935	1659	15	for	for	IN
9935	1659	16	if	if	IN
9935	1659	17	it	-PRON-	PRP
9935	1659	18	is	be	VBZ
9935	1659	19	completely	completely	RB
9935	1659	20	evaporated	evaporate	VBN
9935	1659	21	by	by	IN
9935	1659	22	boiling	boil	VBG
9935	1659	23	,	,	,
9935	1659	24	the	the	DT
9935	1659	25	pan	pan	NN
9935	1659	26	will	will	MD
9935	1659	27	be	be	VB
9935	1659	28	spoiled	spoil	VBN
9935	1659	29	and	and	CC
9935	1659	30	the	the	DT
9935	1659	31	cereal	cereal	NN
9935	1659	32	in	in	IN
9935	1659	33	the	the	DT
9935	1659	34	upper	upper	JJ
9935	1659	35	pan	pan	NN
9935	1659	36	will	will	MD
9935	1659	37	burn	burn	VB
9935	1659	38	.	.	.
9935	1660	1	This	this	DT
9935	1660	2	method	method	NN
9935	1660	3	of	of	IN
9935	1660	4	cooking	cooking	NN
9935	1660	5	has	have	VBZ
9935	1660	6	several	several	JJ
9935	1660	7	advantages	advantage	NNS
9935	1660	8	that	that	WDT
9935	1660	9	should	should	MD
9935	1660	10	not	not	RB
9935	1660	11	be	be	VB
9935	1660	12	disregarded	disregard	VBN
9935	1660	13	.	.	.
9935	1661	1	Cereals	cereal	NNS
9935	1661	2	to	to	TO
9935	1661	3	which	which	WDT
9935	1661	4	it	-PRON-	PRP
9935	1661	5	is	be	VBZ
9935	1661	6	applied	apply	VBN
9935	1661	7	may	may	MD
9935	1661	8	be	be	VB
9935	1661	9	partly	partly	RB
9935	1661	10	cooked	cook	VBN
9935	1661	11	on	on	IN
9935	1661	12	one	one	CD
9935	1661	13	day	day	NN
9935	1661	14	and	and	CC
9935	1661	15	the	the	DT
9935	1661	16	cooking	cooking	NN
9935	1661	17	completed	complete	VBD
9935	1661	18	the	the	DT
9935	1661	19	next	next	JJ
9935	1661	20	morning	morning	NN
9935	1661	21	before	before	IN
9935	1661	22	breakfast	breakfast	NN
9935	1661	23	,	,	,
9935	1661	24	or	or	CC
9935	1661	25	they	-PRON-	PRP
9935	1661	26	may	may	MD
9935	1661	27	be	be	VB
9935	1661	28	completely	completely	RB
9935	1661	29	cooked	cook	VBN
9935	1661	30	on	on	IN
9935	1661	31	one	one	CD
9935	1661	32	day	day	NN
9935	1661	33	and	and	CC
9935	1661	34	merely	merely	RB
9935	1661	35	heated	heat	VBN
9935	1661	36	before	before	IN
9935	1661	37	they	-PRON-	PRP
9935	1661	38	are	be	VBP
9935	1661	39	served	serve	VBN
9935	1661	40	.	.	.
9935	1662	1	Then	then	RB
9935	1662	2	,	,	,
9935	1662	3	when	when	WRB
9935	1662	4	cooked	cook	VBN
9935	1662	5	at	at	IN
9935	1662	6	a	a	DT
9935	1662	7	temperature	temperature	NN
9935	1662	8	slightly	slightly	RB
9935	1662	9	below	below	IN
9935	1662	10	the	the	DT
9935	1662	11	boiling	boiling	NN
9935	1662	12	point	point	NN
9935	1662	13	,	,	,
9935	1662	14	the	the	DT
9935	1662	15	grains	grain	NNS
9935	1662	16	remain	remain	VBP
9935	1662	17	whole	whole	JJ
9935	1662	18	,	,	,
9935	1662	19	but	but	CC
9935	1662	20	become	become	VB
9935	1662	21	thoroughly	thoroughly	RB
9935	1662	22	softened	softened	JJ
9935	1662	23	,	,	,
9935	1662	24	because	because	IN
9935	1662	25	they	-PRON-	PRP
9935	1662	26	gradually	gradually	RB
9935	1662	27	absorb	absorb	VBP
9935	1662	28	the	the	DT
9935	1662	29	water	water	NN
9935	1662	30	that	that	WDT
9935	1662	31	surrounds	surround	VBZ
9935	1662	32	them	-PRON-	PRP
9935	1662	33	.	.	.
9935	1663	1	In	in	IN
9935	1663	2	addition	addition	NN
9935	1663	3	,	,	,
9935	1663	4	the	the	DT
9935	1663	5	long	long	JJ
9935	1663	6	cooking	cooking	NN
9935	1663	7	that	that	WDT
9935	1663	8	is	be	VBZ
9935	1663	9	necessary	necessary	JJ
9935	1663	10	to	to	TO
9935	1663	11	prepare	prepare	VB
9935	1663	12	them	-PRON-	PRP
9935	1663	13	at	at	IN
9935	1663	14	a	a	DT
9935	1663	15	low	low	JJ
9935	1663	16	temperature	temperature	NN
9935	1663	17	develops	develop	VBZ
9935	1663	18	a	a	DT
9935	1663	19	delicious	delicious	JJ
9935	1663	20	flavor	flavor	NN
9935	1663	21	,	,	,
9935	1663	22	which	which	WDT
9935	1663	23	can	can	MD
9935	1663	24	not	not	RB
9935	1663	25	be	be	VB
9935	1663	26	obtained	obtain	VBN
9935	1663	27	by	by	IN
9935	1663	28	rapid	rapid	JJ
9935	1663	29	cooking	cooking	NN
9935	1663	30	at	at	IN
9935	1663	31	the	the	DT
9935	1663	32	boiling	boiling	NN
9935	1663	33	point	point	NN
9935	1663	34	.	.	.
9935	1664	1	27	27	CD
9935	1664	2	.	.	.
9935	1665	1	COOKING	cooking	NN
9935	1665	2	CEREALS	cereal	NNS
9935	1665	3	IN	in	IN
9935	1665	4	THE	the	DT
9935	1665	5	FIRELESS	FIRELESS	NNP
9935	1665	6	COOKER.--In	cooker.--in	CC
9935	1665	7	a	a	DT
9935	1665	8	kitchen	kitchen	NN
9935	1665	9	that	that	WDT
9935	1665	10	is	be	VBZ
9935	1665	11	equipped	equip	VBN
9935	1665	12	with	with	IN
9935	1665	13	a	a	DT
9935	1665	14	fireless	fireless	NN
9935	1665	15	cooker	cooker	NN
9935	1665	16	,	,	,
9935	1665	17	it	-PRON-	PRP
9935	1665	18	is	be	VBZ
9935	1665	19	advisable	advisable	JJ
9935	1665	20	to	to	TO
9935	1665	21	use	use	VB
9935	1665	22	this	this	DT
9935	1665	23	utensil	utensil	JJ
9935	1665	24	for	for	IN
9935	1665	25	cereals	cereal	NNS
9935	1665	26	,	,	,
9935	1665	27	for	for	IN
9935	1665	28	cooking	cook	VBG
9935	1665	29	them	-PRON-	PRP
9935	1665	30	by	by	IN
9935	1665	31	this	this	DT
9935	1665	32	method	method	NN
9935	1665	33	secures	secure	VBZ
9935	1665	34	the	the	DT
9935	1665	35	greatest	great	JJS
9935	1665	36	economy	economy	NN
9935	1665	37	of	of	IN
9935	1665	38	fuel	fuel	NN
9935	1665	39	and	and	CC
9935	1665	40	effort	effort	NN
9935	1665	41	.	.	.
9935	1666	1	As	as	IN
9935	1666	2	in	in	IN
9935	1666	3	the	the	DT
9935	1666	4	preceding	precede	VBG
9935	1666	5	methods	method	NNS
9935	1666	6	,	,	,
9935	1666	7	the	the	DT
9935	1666	8	cereal	cereal	NN
9935	1666	9	is	be	VBZ
9935	1666	10	first	first	RB
9935	1666	11	set	set	VBN
9935	1666	12	in	in	IN
9935	1666	13	the	the	DT
9935	1666	14	pan	pan	NN
9935	1666	15	that	that	WDT
9935	1666	16	fits	fit	VBZ
9935	1666	17	into	into	IN
9935	1666	18	the	the	DT
9935	1666	19	cooker	cooker	NN
9935	1666	20	compartment	compartment	NN
9935	1666	21	.	.	.
9935	1667	1	While	while	IN
9935	1667	2	the	the	DT
9935	1667	3	cereal	cereal	NN
9935	1667	4	is	be	VBZ
9935	1667	5	at	at	IN
9935	1667	6	the	the	DT
9935	1667	7	boiling	boiling	NN
9935	1667	8	point	point	NN
9935	1667	9	,	,	,
9935	1667	10	this	this	DT
9935	1667	11	pan	pan	NN
9935	1667	12	is	be	VBZ
9935	1667	13	covered	cover	VBN
9935	1667	14	tightly	tightly	RB
9935	1667	15	and	and	CC
9935	1667	16	placed	place	VBN
9935	1667	17	in	in	IN
9935	1667	18	the	the	DT
9935	1667	19	fireless	fireless	NN
9935	1667	20	cooker	cooker	NN
9935	1667	21	,	,	,
9935	1667	22	where	where	WRB
9935	1667	23	it	-PRON-	PRP
9935	1667	24	is	be	VBZ
9935	1667	25	allowed	allow	VBN
9935	1667	26	to	to	TO
9935	1667	27	remain	remain	VB
9935	1667	28	until	until	IN
9935	1667	29	the	the	DT
9935	1667	30	cereal	cereal	NN
9935	1667	31	is	be	VBZ
9935	1667	32	ready	ready	JJ
9935	1667	33	to	to	TO
9935	1667	34	be	be	VB
9935	1667	35	served	serve	VBN
9935	1667	36	.	.	.
9935	1668	1	The	the	DT
9935	1668	2	heat	heat	NN
9935	1668	3	that	that	WDT
9935	1668	4	the	the	DT
9935	1668	5	cereal	cereal	NN
9935	1668	6	holds	hold	VBZ
9935	1668	7	when	when	WRB
9935	1668	8	it	-PRON-	PRP
9935	1668	9	is	be	VBZ
9935	1668	10	placed	place	VBN
9935	1668	11	in	in	IN
9935	1668	12	the	the	DT
9935	1668	13	cooker	cooker	NN
9935	1668	14	is	be	VBZ
9935	1668	15	retained	retain	VBN
9935	1668	16	,	,	,
9935	1668	17	and	and	CC
9935	1668	18	this	this	DT
9935	1668	19	is	be	VBZ
9935	1668	20	what	what	WP
9935	1668	21	cooks	cook	VBZ
9935	1668	22	it	-PRON-	PRP
9935	1668	23	.	.	.
9935	1669	1	Therefore	therefore	RB
9935	1669	2	,	,	,
9935	1669	3	while	while	IN
9935	1669	4	this	this	DT
9935	1669	5	method	method	NN
9935	1669	6	of	of	IN
9935	1669	7	cooking	cooking	NN
9935	1669	8	requires	require	VBZ
9935	1669	9	considerable	considerable	JJ
9935	1669	10	time	time	NN
9935	1669	11	,	,	,
9935	1669	12	it	-PRON-	PRP
9935	1669	13	needs	need	VBZ
9935	1669	14	neither	neither	CC
9935	1669	15	additional	additional	JJ
9935	1669	16	heat	heat	NN
9935	1669	17	nor	nor	CC
9935	1669	18	labor	labor	NN
9935	1669	19	after	after	IN
9935	1669	20	the	the	DT
9935	1669	21	cereal	cereal	NN
9935	1669	22	is	be	VBZ
9935	1669	23	placed	place	VBN
9935	1669	24	in	in	IN
9935	1669	25	the	the	DT
9935	1669	26	cooker	cooker	NN
9935	1669	27	.	.	.
9935	1670	1	In	in	IN
9935	1670	2	reality	reality	NN
9935	1670	3	,	,	,
9935	1670	4	it	-PRON-	PRP
9935	1670	5	is	be	VBZ
9935	1670	6	an	an	DT
9935	1670	7	advantageous	advantageous	JJ
9935	1670	8	way	way	NN
9935	1670	9	in	in	IN
9935	1670	10	which	which	WDT
9935	1670	11	to	to	TO
9935	1670	12	cook	cook	VB
9935	1670	13	cereals	cereal	NNS
9935	1670	14	,	,	,
9935	1670	15	since	since	IN
9935	1670	16	,	,	,
9935	1670	17	if	if	IN
9935	1670	18	they	-PRON-	PRP
9935	1670	19	can	can	MD
9935	1670	20	be	be	VB
9935	1670	21	set	set	VBN
9935	1670	22	and	and	CC
9935	1670	23	placed	place	VBN
9935	1670	24	in	in	IN
9935	1670	25	the	the	DT
9935	1670	26	cooker	cooker	NN
9935	1670	27	in	in	IN
9935	1670	28	the	the	DT
9935	1670	29	evening	evening	NN
9935	1670	30	,	,	,
9935	1670	31	they	-PRON-	PRP
9935	1670	32	will	will	MD
9935	1670	33	be	be	VB
9935	1670	34	ready	ready	JJ
9935	1670	35	to	to	TO
9935	1670	36	serve	serve	VB
9935	1670	37	at	at	IN
9935	1670	38	breakfast	breakfast	NN
9935	1670	39	time	time	NN
9935	1670	40	on	on	IN
9935	1670	41	the	the	DT
9935	1670	42	following	follow	VBG
9935	1670	43	day	day	NN
9935	1670	44	.	.	.
9935	1671	1	28	28	CD
9935	1671	2	.	.	.
9935	1672	1	COOKING	cooking	NN
9935	1672	2	CEREALS	cereal	NNS
9935	1672	3	BY	by	IN
9935	1672	4	DRY	DRY	NNP
9935	1672	5	HEAT.--An	HEAT.--An	NNP
9935	1672	6	old	old	JJ
9935	1672	7	method	method	NN
9935	1672	8	of	of	IN
9935	1672	9	cooking	cook	VBG
9935	1672	10	cereals	cereal	NNS
9935	1672	11	or	or	CC
9935	1672	12	starchy	starchy	JJ
9935	1672	13	foods	food	NNS
9935	1672	14	is	be	VBZ
9935	1672	15	called	call	VBN
9935	1672	16	_	_	NNP
9935	1672	17	browning	brown	VBG
9935	1672	18	_	_	NNP
9935	1672	19	,	,	,
9935	1672	20	or	or	CC
9935	1672	21	_	_	NNP
9935	1672	22	toasting	toast	VBG
9935	1672	23	_	_	NNP
9935	1672	24	,	,	,
9935	1672	25	and	and	CC
9935	1672	26	it	-PRON-	PRP
9935	1672	27	involves	involve	VBZ
9935	1672	28	cooking	cook	VBG
9935	1672	29	them	-PRON-	PRP
9935	1672	30	by	by	IN
9935	1672	31	dry	dry	JJ
9935	1672	32	heat	heat	NN
9935	1672	33	.	.	.
9935	1673	1	A	a	DT
9935	1673	2	thin	thin	JJ
9935	1673	3	layer	layer	NN
9935	1673	4	of	of	IN
9935	1673	5	grain	grain	NN
9935	1673	6	is	be	VBZ
9935	1673	7	spread	spread	VBN
9935	1673	8	in	in	IN
9935	1673	9	a	a	DT
9935	1673	10	shallow	shallow	JJ
9935	1673	11	pan	pan	NN
9935	1673	12	and	and	CC
9935	1673	13	this	this	DT
9935	1673	14	is	be	VBZ
9935	1673	15	placed	place	VBN
9935	1673	16	in	in	IN
9935	1673	17	a	a	DT
9935	1673	18	slow	slow	JJ
9935	1673	19	oven	oven	NN
9935	1673	20	.	.	.
9935	1674	1	After	after	IN
9935	1674	2	the	the	DT
9935	1674	3	grains	grain	NNS
9935	1674	4	have	have	VBP
9935	1674	5	browned	brown	VBN
9935	1674	6	slightly	slightly	RB
9935	1674	7	,	,	,
9935	1674	8	they	-PRON-	PRP
9935	1674	9	are	be	VBP
9935	1674	10	stirred	stir	VBN
9935	1674	11	,	,	,
9935	1674	12	and	and	CC
9935	1674	13	then	then	RB
9935	1674	14	they	-PRON-	PRP
9935	1674	15	are	be	VBP
9935	1674	16	permitted	permit	VBN
9935	1674	17	to	to	TO
9935	1674	18	brown	brown	VB
9935	1674	19	until	until	IN
9935	1674	20	an	an	DT
9935	1674	21	even	even	RB
9935	1674	22	color	color	NN
9935	1674	23	is	be	VBZ
9935	1674	24	obtained	obtain	VBN
9935	1674	25	.	.	.
9935	1675	1	By	by	IN
9935	1675	2	this	this	DT
9935	1675	3	method	method	NN
9935	1675	4	the	the	DT
9935	1675	5	flavor	flavor	NN
9935	1675	6	of	of	IN
9935	1675	7	the	the	DT
9935	1675	8	cereals	cereal	NNS
9935	1675	9	is	be	VBZ
9935	1675	10	developed	develop	VBN
9935	1675	11	and	and	CC
9935	1675	12	their	-PRON-	PRP$
9935	1675	13	digestibility	digestibility	NN
9935	1675	14	increased	increase	VBD
9935	1675	15	.	.	.
9935	1676	1	Since	since	IN
9935	1676	2	grains	grain	NNS
9935	1676	3	keep	keep	VBP
9935	1676	4	much	much	RB
9935	1676	5	better	well	JJR
9935	1676	6	after	after	IN
9935	1676	7	they	-PRON-	PRP
9935	1676	8	have	have	VBP
9935	1676	9	been	be	VBN
9935	1676	10	subjected	subject	VBN
9935	1676	11	to	to	IN
9935	1676	12	the	the	DT
9935	1676	13	process	process	NN
9935	1676	14	of	of	IN
9935	1676	15	toasting	toast	VBG
9935	1676	16	,	,	,
9935	1676	17	this	this	DT
9935	1676	18	means	means	NN
9935	1676	19	is	be	VBZ
9935	1676	20	used	use	VBN
9935	1676	21	extensively	extensively	RB
9935	1676	22	for	for	IN
9935	1676	23	preserving	preserve	VBG
9935	1676	24	grains	grain	NNS
9935	1676	25	and	and	CC
9935	1676	26	cereal	cereal	NN
9935	1676	27	foods	food	NNS
9935	1676	28	.	.	.
9935	1677	1	29	29	CD
9935	1677	2	.	.	.
9935	1678	1	POINTS	point	NNS
9935	1678	2	TO	to	IN
9935	1678	3	OBSERVE	OBSERVE	NNP
9935	1678	4	IN	in	IN
9935	1678	5	COOKING	COOKING	NNP
9935	1678	6	CEREALS.--In	CEREALS.--In	NNP
9935	1678	7	cooking	cooking	NN
9935	1678	8	cereals	cereal	NNS
9935	1678	9	by	by	IN
9935	1678	10	any	any	DT
9935	1678	11	method	method	NN
9935	1678	12	,	,	,
9935	1678	13	except	except	IN
9935	1678	14	browning	brown	VBG
9935	1678	15	,	,	,
9935	1678	16	or	or	CC
9935	1678	17	toasting	toast	VBG
9935	1678	18	,	,	,
9935	1678	19	it	-PRON-	PRP
9935	1678	20	is	be	VBZ
9935	1678	21	always	always	RB
9935	1678	22	necessary	necessary	JJ
9935	1678	23	to	to	TO
9935	1678	24	use	use	VB
9935	1678	25	liquid	liquid	NN
9935	1678	26	of	of	IN
9935	1678	27	some	some	DT
9935	1678	28	kind	kind	NN
9935	1678	29	.	.	.
9935	1679	1	The	the	DT
9935	1679	2	quantity	quantity	NN
9935	1679	3	to	to	TO
9935	1679	4	use	use	VB
9935	1679	5	,	,	,
9935	1679	6	however	however	RB
9935	1679	7	,	,	,
9935	1679	8	varies	vary	VBZ
9935	1679	9	with	with	IN
9935	1679	10	the	the	DT
9935	1679	11	kind	kind	NN
9935	1679	12	of	of	IN
9935	1679	13	cereal	cereal	NN
9935	1679	14	that	that	WDT
9935	1679	15	is	be	VBZ
9935	1679	16	to	to	TO
9935	1679	17	be	be	VB
9935	1679	18	cooked	cook	VBN
9935	1679	19	,	,	,
9935	1679	20	whole	whole	JJ
9935	1679	21	cereals	cereal	NNS
9935	1679	22	and	and	CC
9935	1679	23	those	those	DT
9935	1679	24	coarsely	coarsely	RB
9935	1679	25	ground	ground	VBP
9935	1679	26	requiring	require	VBG
9935	1679	27	more	more	JJR
9935	1679	28	liquid	liquid	JJ
9935	1679	29	than	than	IN
9935	1679	30	those	those	DT
9935	1679	31	which	which	WDT
9935	1679	32	are	be	VBP
9935	1679	33	crushed	crush	VBN
9935	1679	34	or	or	CC
9935	1679	35	finely	finely	RB
9935	1679	36	ground	ground	NN
9935	1679	37	.	.	.
9935	1680	1	If	if	IN
9935	1680	2	the	the	DT
9935	1680	3	liquid	liquid	NN
9935	1680	4	is	be	VBZ
9935	1680	5	to	to	TO
9935	1680	6	be	be	VB
9935	1680	7	absorbed	absorb	VBN
9935	1680	8	completely	completely	RB
9935	1680	9	when	when	WRB
9935	1680	10	the	the	DT
9935	1680	11	grain	grain	NN
9935	1680	12	is	be	VBZ
9935	1680	13	cooked	cook	VBN
9935	1680	14	,	,	,
9935	1680	15	it	-PRON-	PRP
9935	1680	16	should	should	MD
9935	1680	17	be	be	VB
9935	1680	18	in	in	IN
9935	1680	19	the	the	DT
9935	1680	20	correct	correct	JJ
9935	1680	21	proportion	proportion	NN
9935	1680	22	to	to	IN
9935	1680	23	the	the	DT
9935	1680	24	grain	grain	NN
9935	1680	25	.	.	.
9935	1681	1	To	to	TO
9935	1681	2	be	be	VB
9935	1681	3	right	right	JJ
9935	1681	4	,	,	,
9935	1681	5	cooked	cooked	JJ
9935	1681	6	cereals	cereal	NNS
9935	1681	7	should	should	MD
9935	1681	8	be	be	VB
9935	1681	9	of	of	IN
9935	1681	10	the	the	DT
9935	1681	11	consistency	consistency	NN
9935	1681	12	of	of	IN
9935	1681	13	mush	mush	NN
9935	1681	14	,	,	,
9935	1681	15	but	but	CC
9935	1681	16	not	not	RB
9935	1681	17	thin	thin	JJ
9935	1681	18	enough	enough	RB
9935	1681	19	to	to	TO
9935	1681	20	pour	pour	VB
9935	1681	21	.	.	.
9935	1682	1	Much	much	JJ
9935	1682	2	attention	attention	NN
9935	1682	3	should	should	MD
9935	1682	4	be	be	VB
9935	1682	5	given	give	VBN
9935	1682	6	to	to	IN
9935	1682	7	this	this	DT
9935	1682	8	matter	matter	NN
9935	1682	9	,	,	,
9935	1682	10	for	for	IN
9935	1682	11	mistakes	mistake	NNS
9935	1682	12	are	be	VBP
9935	1682	13	difficult	difficult	JJ
9935	1682	14	to	to	TO
9935	1682	15	remedy	remedy	VB
9935	1682	16	.	.	.
9935	1683	1	Cereals	cereal	NNS
9935	1683	2	that	that	WDT
9935	1683	3	are	be	VBP
9935	1683	4	too	too	RB
9935	1683	5	thick	thick	JJ
9935	1683	6	after	after	IN
9935	1683	7	they	-PRON-	PRP
9935	1683	8	are	be	VBP
9935	1683	9	cooked	cook	VBN
9935	1683	10	can	can	MD
9935	1683	11	not	not	RB
9935	1683	12	be	be	VB
9935	1683	13	readily	readily	RB
9935	1683	14	thinned	thin	VBN
9935	1683	15	without	without	IN
9935	1683	16	becoming	become	VBG
9935	1683	17	lumpy	lumpy	JJ
9935	1683	18	,	,	,
9935	1683	19	and	and	CC
9935	1683	20	those	those	DT
9935	1683	21	which	which	WDT
9935	1683	22	are	be	VBP
9935	1683	23	too	too	RB
9935	1683	24	thin	thin	JJ
9935	1683	25	can	can	MD
9935	1683	26	not	not	RB
9935	1683	27	be	be	VB
9935	1683	28	brought	bring	VBN
9935	1683	29	to	to	IN
9935	1683	30	the	the	DT
9935	1683	31	proper	proper	JJ
9935	1683	32	consistency	consistency	NN
9935	1683	33	unless	unless	IN
9935	1683	34	the	the	DT
9935	1683	35	excess	excess	NN
9935	1683	36	of	of	IN
9935	1683	37	liquid	liquid	NN
9935	1683	38	is	be	VBZ
9935	1683	39	evaporated	evaporate	VBN
9935	1683	40	by	by	IN
9935	1683	41	boiling	boil	VBG
9935	1683	42	.	.	.
9935	1684	1	_	_	NNP
9935	1684	2	Gruels	Gruels	NNP
9935	1684	3	_	_	NNP
9935	1684	4	are	be	VBP
9935	1684	5	,	,	,
9935	1684	6	of	of	IN
9935	1684	7	course	course	NN
9935	1684	8	,	,	,
9935	1684	9	much	much	RB
9935	1684	10	thinner	thin	JJR
9935	1684	11	than	than	IN
9935	1684	12	the	the	DT
9935	1684	13	usual	usual	JJ
9935	1684	14	form	form	NN
9935	1684	15	of	of	IN
9935	1684	16	cereal	cereal	NN
9935	1684	17	.	.	.
9935	1685	1	They	-PRON-	PRP
9935	1685	2	are	be	VBP
9935	1685	3	made	make	VBN
9935	1685	4	by	by	IN
9935	1685	5	cooking	cook	VBG
9935	1685	6	cereals	cereal	NNS
9935	1685	7	rapidly	rapidly	RB
9935	1685	8	in	in	IN
9935	1685	9	a	a	DT
9935	1685	10	large	large	JJ
9935	1685	11	quantity	quantity	NN
9935	1685	12	of	of	IN
9935	1685	13	water	water	NN
9935	1685	14	,	,	,
9935	1685	15	and	and	CC
9935	1685	16	this	this	DT
9935	1685	17	causes	cause	VBZ
9935	1685	18	the	the	DT
9935	1685	19	starch	starch	NN
9935	1685	20	grains	grain	NNS
9935	1685	21	to	to	TO
9935	1685	22	disintegrate	disintegrate	VB
9935	1685	23	,	,	,
9935	1685	24	or	or	CC
9935	1685	25	break	break	VB
9935	1685	26	into	into	IN
9935	1685	27	pieces	piece	NNS
9935	1685	28	,	,	,
9935	1685	29	and	and	CC
9935	1685	30	mix	mix	VB
9935	1685	31	with	with	IN
9935	1685	32	the	the	DT
9935	1685	33	water	water	NN
9935	1685	34	.	.	.
9935	1686	1	The	the	DT
9935	1686	2	whole	whole	JJ
9935	1686	3	mixture	mixture	NN
9935	1686	4	is	be	VBZ
9935	1686	5	then	then	RB
9935	1686	6	poured	pour	VBN
9935	1686	7	through	through	RP
9935	1686	8	a	a	DT
9935	1686	9	sieve	sieve	NN
9935	1686	10	,	,	,
9935	1686	11	which	which	WDT
9935	1686	12	removes	remove	VBZ
9935	1686	13	the	the	DT
9935	1686	14	coarse	coarse	JJ
9935	1686	15	particles	particle	NNS
9935	1686	16	and	and	CC
9935	1686	17	produces	produce	VBZ
9935	1686	18	a	a	DT
9935	1686	19	smooth	smooth	JJ
9935	1686	20	mass	mass	NN
9935	1686	21	that	that	WDT
9935	1686	22	is	be	VBZ
9935	1686	23	thin	thin	JJ
9935	1686	24	enough	enough	RB
9935	1686	25	to	to	TO
9935	1686	26	pour	pour	VB
9935	1686	27	.	.	.
9935	1687	1	The	the	DT
9935	1687	2	length	length	NN
9935	1687	3	of	of	IN
9935	1687	4	time	time	NN
9935	1687	5	to	to	TO
9935	1687	6	cook	cook	VB
9935	1687	7	cereals	cereal	NNS
9935	1687	8	also	also	RB
9935	1687	9	varies	vary	VBZ
9935	1687	10	with	with	IN
9935	1687	11	their	-PRON-	PRP$
9935	1687	12	kind	kind	NN
9935	1687	13	and	and	CC
9935	1687	14	form	form	NN
9935	1687	15	,	,	,
9935	1687	16	the	the	DT
9935	1687	17	coarse	coarse	JJ
9935	1687	18	ones	one	NNS
9935	1687	19	requiring	require	VBG
9935	1687	20	more	more	JJR
9935	1687	21	time	time	NN
9935	1687	22	than	than	IN
9935	1687	23	the	the	DT
9935	1687	24	fine	fine	JJ
9935	1687	25	ones	one	NNS
9935	1687	26	.	.	.
9935	1688	1	Because	because	IN
9935	1688	2	of	of	IN
9935	1688	3	this	this	DT
9935	1688	4	fact	fact	NN
9935	1688	5	,	,	,
9935	1688	6	it	-PRON-	PRP
9935	1688	7	is	be	VBZ
9935	1688	8	difficult	difficult	JJ
9935	1688	9	to	to	TO
9935	1688	10	say	say	VB
9935	1688	11	just	just	RB
9935	1688	12	how	how	WRB
9935	1688	13	much	much	JJ
9935	1688	14	time	time	NN
9935	1688	15	is	be	VBZ
9935	1688	16	required	require	VBN
9935	1688	17	to	to	TO
9935	1688	18	cook	cook	VB
9935	1688	19	the	the	DT
9935	1688	20	numerous	numerous	JJ
9935	1688	21	varieties	variety	NNS
9935	1688	22	thoroughly	thoroughly	RB
9935	1688	23	.	.	.
9935	1689	1	However	however	RB
9935	1689	2	,	,	,
9935	1689	3	little	little	JJ
9935	1689	4	difficulty	difficulty	NN
9935	1689	5	will	will	MD
9935	1689	6	be	be	VB
9935	1689	7	experienced	experience	VBN
9935	1689	8	if	if	IN
9935	1689	9	it	-PRON-	PRP
9935	1689	10	is	be	VBZ
9935	1689	11	remembered	remember	VBN
9935	1689	12	that	that	IN
9935	1689	13	cereals	cereal	NNS
9935	1689	14	should	should	MD
9935	1689	15	always	always	RB
9935	1689	16	be	be	VB
9935	1689	17	allowed	allow	VBN
9935	1689	18	to	to	TO
9935	1689	19	cook	cook	VB
9935	1689	20	until	until	IN
9935	1689	21	they	-PRON-	PRP
9935	1689	22	can	can	MD
9935	1689	23	be	be	VB
9935	1689	24	readily	readily	RB
9935	1689	25	crushed	crush	VBN
9935	1689	26	between	between	IN
9935	1689	27	the	the	DT
9935	1689	28	fingers	finger	NNS
9935	1689	29	,	,	,
9935	1689	30	but	but	CC
9935	1689	31	not	not	RB
9935	1689	32	until	until	IN
9935	1689	33	they	-PRON-	PRP
9935	1689	34	are	be	VBP
9935	1689	35	mushy	mushy	JJ
9935	1689	36	in	in	IN
9935	1689	37	consistency	consistency	NN
9935	1689	38	.	.	.
9935	1690	1	*	*	NFP
9935	1690	2	*	*	NFP
9935	1690	3	*	*	NFP
9935	1690	4	*	*	NFP
9935	1690	5	*	*	NFP
9935	1690	6	INDIAN	indian	NN
9935	1690	7	CORN	CORN	NNS
9935	1690	8	,	,	,
9935	1690	9	OR	or	CC
9935	1690	10	MAIZE	MAIZE	NNP
9935	1690	11	ORIGIN	ORIGIN	NNP
9935	1690	12	,	,	,
9935	1690	13	CLASSIFICATION	classification	NN
9935	1690	14	,	,	,
9935	1690	15	AND	and	CC
9935	1690	16	USE	USE	NNP
9935	1690	17	30	30	CD
9935	1690	18	.	.	.
9935	1691	1	The	the	DT
9935	1691	2	word	word	NN
9935	1691	3	_	_	NNP
9935	1691	4	corn	corn	NN
9935	1691	5	_	_	NNP
9935	1691	6	has	have	VBZ
9935	1691	7	been	be	VBN
9935	1691	8	applied	apply	VBN
9935	1691	9	to	to	IN
9935	1691	10	various	various	JJ
9935	1691	11	grains	grain	NNS
9935	1691	12	and	and	CC
9935	1691	13	is	be	VBZ
9935	1691	14	now	now	RB
9935	1691	15	used	use	VBN
9935	1691	16	in	in	IN
9935	1691	17	a	a	DT
9935	1691	18	variety	variety	NN
9935	1691	19	of	of	IN
9935	1691	20	ways	way	NNS
9935	1691	21	in	in	IN
9935	1691	22	different	different	JJ
9935	1691	23	countries	country	NNS
9935	1691	24	.	.	.
9935	1692	1	In	in	IN
9935	1692	2	ancient	ancient	JJ
9935	1692	3	times	time	NNS
9935	1692	4	,	,	,
9935	1692	5	barley	barley	NNP
9935	1692	6	was	be	VBD
9935	1692	7	called	call	VBN
9935	1692	8	corn	corn	NN
9935	1692	9	,	,	,
9935	1692	10	and	and	CC
9935	1692	11	at	at	IN
9935	1692	12	the	the	DT
9935	1692	13	present	present	JJ
9935	1692	14	time	time	NN
9935	1692	15	,	,	,
9935	1692	16	in	in	IN
9935	1692	17	some	some	DT
9935	1692	18	countries	country	NNS
9935	1692	19	,	,	,
9935	1692	20	the	the	DT
9935	1692	21	entire	entire	JJ
9935	1692	22	year	year	NN
9935	1692	23	's	's	POS
9935	1692	24	food	food	NN
9935	1692	25	crop	crop	NN
9935	1692	26	is	be	VBZ
9935	1692	27	referred	refer	VBN
9935	1692	28	to	to	IN
9935	1692	29	by	by	IN
9935	1692	30	this	this	DT
9935	1692	31	name	name	NN
9935	1692	32	.	.	.
9935	1693	1	The	the	DT
9935	1693	2	English	English	NNP
9935	1693	3	apply	apply	VBP
9935	1693	4	the	the	DT
9935	1693	5	name	name	NN
9935	1693	6	corn	corn	NN
9935	1693	7	to	to	IN
9935	1693	8	wheat	wheat	NN
9935	1693	9	,	,	,
9935	1693	10	and	and	CC
9935	1693	11	the	the	DT
9935	1693	12	Scotch	Scotch	NNP
9935	1693	13	,	,	,
9935	1693	14	to	to	IN
9935	1693	15	oats	oats	NNP
9935	1693	16	.	.	.
9935	1694	1	In	in	IN
9935	1694	2	the	the	DT
9935	1694	3	United	United	NNP
9935	1694	4	States	States	NNP
9935	1694	5	,	,	,
9935	1694	6	corn	corn	NN
9935	1694	7	is	be	VBZ
9935	1694	8	the	the	DT
9935	1694	9	name	name	NN
9935	1694	10	applied	apply	VBN
9935	1694	11	to	to	IN
9935	1694	12	the	the	DT
9935	1694	13	seed	seed	NN
9935	1694	14	of	of	IN
9935	1694	15	the	the	DT
9935	1694	16	maize	maize	NN
9935	1694	17	plant	plant	NN
9935	1694	18	,	,	,
9935	1694	19	which	which	WDT
9935	1694	20	is	be	VBZ
9935	1694	21	a	a	DT
9935	1694	22	highly	highly	RB
9935	1694	23	developed	develop	VBN
9935	1694	24	grass	grass	NN
9935	1694	25	plant	plant	NN
9935	1694	26	that	that	WDT
9935	1694	27	forms	form	VBZ
9935	1694	28	the	the	DT
9935	1694	29	largest	large	JJS
9935	1694	30	single	single	JJ
9935	1694	31	crop	crop	NN
9935	1694	32	of	of	IN
9935	1694	33	the	the	DT
9935	1694	34	country	country	NN
9935	1694	35	.	.	.
9935	1695	1	The	the	DT
9935	1695	2	seeds	seed	NNS
9935	1695	3	of	of	IN
9935	1695	4	this	this	DT
9935	1695	5	plant	plant	NN
9935	1695	6	grow	grow	VB
9935	1695	7	on	on	IN
9935	1695	8	a	a	DT
9935	1695	9	woody	woody	NN
9935	1695	10	cob	cob	NN
9935	1695	11	,	,	,
9935	1695	12	and	and	CC
9935	1695	13	are	be	VBP
9935	1695	14	eaten	eat	VBN
9935	1695	15	as	as	IN
9935	1695	16	a	a	DT
9935	1695	17	vegetable	vegetable	NN
9935	1695	18	when	when	WRB
9935	1695	19	they	-PRON-	PRP
9935	1695	20	are	be	VBP
9935	1695	21	soft	soft	JJ
9935	1695	22	and	and	CC
9935	1695	23	milky	milky	JJ
9935	1695	24	,	,	,
9935	1695	25	but	but	CC
9935	1695	26	as	as	IN
9935	1695	27	a	a	DT
9935	1695	28	grain	grain	NN
9935	1695	29	,	,	,
9935	1695	30	or	or	CC
9935	1695	31	cereal	cereal	NN
9935	1695	32	,	,	,
9935	1695	33	when	when	WRB
9935	1695	34	they	-PRON-	PRP
9935	1695	35	are	be	VBP
9935	1695	36	mature	mature	JJ
9935	1695	37	.	.	.
9935	1696	1	Corn	corn	NN
9935	1696	2	is	be	VBZ
9935	1696	3	native	native	JJ
9935	1696	4	to	to	IN
9935	1696	5	America	America	NNP
9935	1696	6	and	and	CC
9935	1696	7	was	be	VBD
9935	1696	8	not	not	RB
9935	1696	9	known	know	VBN
9935	1696	10	in	in	IN
9935	1696	11	Europe	Europe	NNP
9935	1696	12	until	until	IN
9935	1696	13	Columbus	Columbus	NNP
9935	1696	14	took	take	VBD
9935	1696	15	it	-PRON-	PRP
9935	1696	16	back	back	RB
9935	1696	17	with	with	IN
9935	1696	18	him	-PRON-	PRP
9935	1696	19	.	.	.
9935	1697	1	However	however	RB
9935	1697	2	,	,	,
9935	1697	3	it	-PRON-	PRP
9935	1697	4	did	do	VBD
9935	1697	5	not	not	RB
9935	1697	6	meet	meet	VB
9935	1697	7	with	with	IN
9935	1697	8	much	much	JJ
9935	1697	9	favor	favor	NN
9935	1697	10	there	there	RB
9935	1697	11	,	,	,
9935	1697	12	for	for	IN
9935	1697	13	it	-PRON-	PRP
9935	1697	14	was	be	VBD
9935	1697	15	not	not	RB
9935	1697	16	grown	grow	VBN
9935	1697	17	to	to	IN
9935	1697	18	any	any	DT
9935	1697	19	great	great	JJ
9935	1697	20	extent	extent	NN
9935	1697	21	until	until	IN
9935	1697	22	within	within	IN
9935	1697	23	the	the	DT
9935	1697	24	last	last	JJ
9935	1697	25	50	50	CD
9935	1697	26	years	year	NNS
9935	1697	27	.	.	.
9935	1698	1	Those	those	DT
9935	1698	2	who	who	WP
9935	1698	3	took	take	VBD
9935	1698	4	it	-PRON-	PRP
9935	1698	5	to	to	IN
9935	1698	6	Europe	Europe	NNP
9935	1698	7	gave	give	VBD
9935	1698	8	it	-PRON-	PRP
9935	1698	9	the	the	DT
9935	1698	10	name	name	NN
9935	1698	11	_	_	NNP
9935	1698	12	Indian	indian	JJ
9935	1698	13	corn	corn	NN
9935	1698	14	_	_	NNP
9935	1698	15	,	,	,
9935	1698	16	because	because	IN
9935	1698	17	they	-PRON-	PRP
9935	1698	18	had	have	VBD
9935	1698	19	found	find	VBN
9935	1698	20	the	the	DT
9935	1698	21	Indians	Indians	NNPS
9935	1698	22	of	of	IN
9935	1698	23	America	America	NNP
9935	1698	24	raising	raise	VBG
9935	1698	25	it	-PRON-	PRP
9935	1698	26	.	.	.
9935	1699	1	31	31	CD
9935	1699	2	.	.	.
9935	1700	1	Of	of	IN
9935	1700	2	the	the	DT
9935	1700	3	corn	corn	NN
9935	1700	4	grown	grow	VBN
9935	1700	5	in	in	IN
9935	1700	6	the	the	DT
9935	1700	7	United	United	NNP
9935	1700	8	States	States	NNP
9935	1700	9	,	,	,
9935	1700	10	there	there	EX
9935	1700	11	are	be	VBP
9935	1700	12	three	three	CD
9935	1700	13	general	general	JJ
9935	1700	14	kinds	kind	NNS
9935	1700	15	:	:	:
9935	1700	16	field	field	NN
9935	1700	17	corn	corn	NN
9935	1700	18	,	,	,
9935	1700	19	sweet	sweet	JJ
9935	1700	20	corn	corn	NN
9935	1700	21	,	,	,
9935	1700	22	and	and	CC
9935	1700	23	pop	pop	NN
9935	1700	24	corn	corn	NN
9935	1700	25	.	.	.
9935	1701	1	_	_	NNP
9935	1701	2	Field	Field	NNP
9935	1701	3	corn	corn	NN
9935	1701	4	_	_	NNP
9935	1701	5	,	,	,
9935	1701	6	as	as	IN
9935	1701	7	a	a	DT
9935	1701	8	rule	rule	NN
9935	1701	9	,	,	,
9935	1701	10	is	be	VBZ
9935	1701	11	grown	grow	VBN
9935	1701	12	in	in	IN
9935	1701	13	large	large	JJ
9935	1701	14	quantities	quantity	NNS
9935	1701	15	and	and	CC
9935	1701	16	allowed	allow	VBN
9935	1701	17	to	to	TO
9935	1701	18	mature	mature	VB
9935	1701	19	;	;	:
9935	1701	20	then	then	RB
9935	1701	21	it	-PRON-	PRP
9935	1701	22	is	be	VBZ
9935	1701	23	fed	feed	VBN
9935	1701	24	to	to	IN
9935	1701	25	animals	animal	NNS
9935	1701	26	or	or	CC
9935	1701	27	ground	ground	NN
9935	1701	28	and	and	CC
9935	1701	29	cooked	cook	VBN
9935	1701	30	for	for	IN
9935	1701	31	the	the	DT
9935	1701	32	use	use	NN
9935	1701	33	of	of	IN
9935	1701	34	man	man	NN
9935	1701	35	.	.	.
9935	1702	1	This	this	DT
9935	1702	2	corn	corn	NN
9935	1702	3	consists	consist	VBZ
9935	1702	4	of	of	IN
9935	1702	5	three	three	CD
9935	1702	6	varieties	variety	NNS
9935	1702	7	,	,	,
9935	1702	8	which	which	WDT
9935	1702	9	are	be	VBP
9935	1702	10	distinguished	distinguish	VBN
9935	1702	11	by	by	IN
9935	1702	12	the	the	DT
9935	1702	13	color	color	NN
9935	1702	14	of	of	IN
9935	1702	15	the	the	DT
9935	1702	16	grain	grain	NN
9935	1702	17	,	,	,
9935	1702	18	one	one	CD
9935	1702	19	being	be	VBG
9935	1702	20	white	white	JJ
9935	1702	21	,	,	,
9935	1702	22	one	one	CD
9935	1702	23	yellow	yellow	NN
9935	1702	24	,	,	,
9935	1702	25	and	and	CC
9935	1702	26	one	one	CD
9935	1702	27	red	red	NN
9935	1702	28	.	.	.
9935	1703	1	All	all	DT
9935	1703	2	of	of	IN
9935	1703	3	them	-PRON-	PRP
9935	1703	4	are	be	VBP
9935	1703	5	made	make	VBN
9935	1703	6	into	into	IN
9935	1703	7	a	a	DT
9935	1703	8	variety	variety	NN
9935	1703	9	of	of	IN
9935	1703	10	preparations	preparation	NNS
9935	1703	11	,	,	,
9935	1703	12	but	but	CC
9935	1703	13	the	the	DT
9935	1703	14	white	white	JJ
9935	1703	15	and	and	CC
9935	1703	16	the	the	DT
9935	1703	17	yellow	yellow	NN
9935	1703	18	are	be	VBP
9935	1703	19	used	use	VBN
9935	1703	20	as	as	IN
9935	1703	21	food	food	NN
9935	1703	22	for	for	IN
9935	1703	23	both	both	DT
9935	1703	24	man	man	NN
9935	1703	25	and	and	CC
9935	1703	26	animals	animal	NNS
9935	1703	27	,	,	,
9935	1703	28	whereas	whereas	IN
9935	1703	29	red	red	JJ
9935	1703	30	field	field	NN
9935	1703	31	corn	corn	NN
9935	1703	32	is	be	VBZ
9935	1703	33	used	use	VBN
9935	1703	34	exclusively	exclusively	RB
9935	1703	35	for	for	IN
9935	1703	36	animal	animal	NN
9935	1703	37	food	food	NN
9935	1703	38	.	.	.
9935	1704	1	White	white	JJ
9935	1704	2	corn	corn	NN
9935	1704	3	has	have	VBZ
9935	1704	4	a	a	DT
9935	1704	5	mild	mild	JJ
9935	1704	6	flavor	flavor	NN
9935	1704	7	,	,	,
9935	1704	8	but	but	CC
9935	1704	9	yellow	yellow	JJ
9935	1704	10	corn	corn	NN
9935	1704	11	is	be	VBZ
9935	1704	12	sometimes	sometimes	RB
9935	1704	13	preferred	prefer	VBN
9935	1704	14	to	to	IN
9935	1704	15	it	-PRON-	PRP
9935	1704	16	,	,	,
9935	1704	17	because	because	IN
9935	1704	18	foods	food	NNS
9935	1704	19	made	make	VBN
9935	1704	20	from	from	IN
9935	1704	21	the	the	DT
9935	1704	22	yellow	yellow	JJ
9935	1704	23	variety	variety	NN
9935	1704	24	have	have	VBP
9935	1704	25	a	a	DT
9935	1704	26	more	more	RBR
9935	1704	27	decided	decide	VBN
9935	1704	28	flavor	flavor	NN
9935	1704	29	.	.	.
9935	1705	1	The	the	DT
9935	1705	2	two	two	CD
9935	1705	3	principal	principal	JJ
9935	1705	4	varieties	variety	NNS
9935	1705	5	of	of	IN
9935	1705	6	field	field	NN
9935	1705	7	corn	corn	NN
9935	1705	8	,	,	,
9935	1705	9	when	when	WRB
9935	1705	10	prepared	prepare	VBN
9935	1705	11	as	as	IN
9935	1705	12	cereal	cereal	NN
9935	1705	13	food	food	NN
9935	1705	14	for	for	IN
9935	1705	15	man	man	NN
9935	1705	16	,	,	,
9935	1705	17	are	be	VBP
9935	1705	18	_	_	NNP
9935	1705	19	hominy	hominy	NNP
9935	1705	20	_	_	NNP
9935	1705	21	and	and	CC
9935	1705	22	_	_	NNP
9935	1705	23	corn	corn	NN
9935	1705	24	meal	meal	NN
9935	1705	25	_	_	NNP
9935	1705	26	.	.	.
9935	1706	1	_	_	NNP
9935	1706	2	Sweet	Sweet	NNP
9935	1706	3	corn	corn	NN
9935	1706	4	_	_	NNP
9935	1706	5	is	be	VBZ
9935	1706	6	not	not	RB
9935	1706	7	grown	grow	VBN
9935	1706	8	in	in	IN
9935	1706	9	such	such	JJ
9935	1706	10	large	large	JJ
9935	1706	11	quantities	quantity	NNS
9935	1706	12	as	as	IN
9935	1706	13	field	field	NN
9935	1706	14	corn	corn	NN
9935	1706	15	.	.	.
9935	1707	1	It	-PRON-	PRP
9935	1707	2	is	be	VBZ
9935	1707	3	generally	generally	RB
9935	1707	4	used	use	VBN
9935	1707	5	for	for	IN
9935	1707	6	food	food	NN
9935	1707	7	before	before	IN
9935	1707	8	it	-PRON-	PRP
9935	1707	9	is	be	VBZ
9935	1707	10	mature	mature	JJ
9935	1707	11	and	and	CC
9935	1707	12	is	be	VBZ
9935	1707	13	considered	consider	VBN
9935	1707	14	as	as	IN
9935	1707	15	a	a	DT
9935	1707	16	vegetable	vegetable	NN
9935	1707	17	.	.	.
9935	1708	1	_	_	NNP
9935	1708	2	Pop	Pop	NNP
9935	1708	3	corn	corn	NN
9935	1708	4	_	_	NNP
9935	1708	5	,	,	,
9935	1708	6	when	when	WRB
9935	1708	7	sufficiently	sufficiently	RB
9935	1708	8	dry	dry	JJ
9935	1708	9	,	,	,
9935	1708	10	swells	swell	NNS
9935	1708	11	and	and	CC
9935	1708	12	bursts	burst	NNS
9935	1708	13	upon	upon	IN
9935	1708	14	being	be	VBG
9935	1708	15	heated	heat	VBN
9935	1708	16	.	.	.
9935	1709	1	It	-PRON-	PRP
9935	1709	2	is	be	VBZ
9935	1709	3	used	use	VBN
9935	1709	4	more	more	JJR
9935	1709	5	as	as	IN
9935	1709	6	a	a	DT
9935	1709	7	confection	confection	NN
9935	1709	8	than	than	IN
9935	1709	9	as	as	IN
9935	1709	10	a	a	DT
9935	1709	11	staple	staple	JJ
9935	1709	12	article	article	NN
9935	1709	13	of	of	IN
9935	1709	14	food	food	NN
9935	1709	15	.	.	.
9935	1710	1	Therefore	therefore	RB
9935	1710	2	,	,	,
9935	1710	3	at	at	IN
9935	1710	4	this	this	DT
9935	1710	5	time	time	NN
9935	1710	6	,	,	,
9935	1710	7	consideration	consideration	NN
9935	1710	8	need	nee	MD
9935	1710	9	be	be	VB
9935	1710	10	given	give	VBN
9935	1710	11	to	to	IN
9935	1710	12	only	only	RB
9935	1710	13	the	the	DT
9935	1710	14	principal	principal	JJ
9935	1710	15	varieties	variety	NNS
9935	1710	16	of	of	IN
9935	1710	17	field	field	NN
9935	1710	18	-	-	HYPH
9935	1710	19	corn	corn	NN
9935	1710	20	products	product	NNS
9935	1710	21	,	,	,
9935	1710	22	which	which	WDT
9935	1710	23	,	,	,
9935	1710	24	as	as	IN
9935	1710	25	has	have	VBZ
9935	1710	26	just	just	RB
9935	1710	27	been	be	VBN
9935	1710	28	stated	state	VBN
9935	1710	29	,	,	,
9935	1710	30	are	be	VBP
9935	1710	31	hominy	hominy	JJ
9935	1710	32	and	and	CC
9935	1710	33	corn	corn	NN
9935	1710	34	meal	meal	NN
9935	1710	35	.	.	.
9935	1711	1	RECIPES	recipe	NNS
9935	1711	2	FOR	for	IN
9935	1711	3	HOMINY	HOMINY	NNS
9935	1711	4	AND	and	CC
9935	1711	5	CORN	CORN	NNP
9935	1711	6	MEAL	MEAL	NNP
9935	1711	7	32	32	CD
9935	1711	8	.	.	.
9935	1712	1	HOMINY	HOMINY	NNP
9935	1712	2	is	be	VBZ
9935	1712	3	whole	whole	JJ
9935	1712	4	corn	corn	NN
9935	1712	5	from	from	IN
9935	1712	6	which	which	WDT
9935	1712	7	the	the	DT
9935	1712	8	outside	outside	JJ
9935	1712	9	covering	covering	NN
9935	1712	10	has	have	VBZ
9935	1712	11	been	be	VBN
9935	1712	12	removed	remove	VBN
9935	1712	13	,	,	,
9935	1712	14	and	and	CC
9935	1712	15	for	for	IN
9935	1712	16	this	this	DT
9935	1712	17	reason	reason	NN
9935	1712	18	it	-PRON-	PRP
9935	1712	19	is	be	VBZ
9935	1712	20	high	high	JJ
9935	1712	21	in	in	IN
9935	1712	22	food	food	NN
9935	1712	23	value	value	NN
9935	1712	24	.	.	.
9935	1713	1	Corn	corn	NN
9935	1713	2	in	in	IN
9935	1713	3	this	this	DT
9935	1713	4	form	form	NN
9935	1713	5	may	may	MD
9935	1713	6	be	be	VB
9935	1713	7	procured	procure	VBN
9935	1713	8	as	as	IN
9935	1713	9	a	a	DT
9935	1713	10	commercial	commercial	JJ
9935	1713	11	product	product	NN
9935	1713	12	,	,	,
9935	1713	13	but	but	CC
9935	1713	14	it	-PRON-	PRP
9935	1713	15	may	may	MD
9935	1713	16	be	be	VB
9935	1713	17	prepared	prepare	VBN
9935	1713	18	in	in	IN
9935	1713	19	the	the	DT
9935	1713	20	home	home	NN
9935	1713	21	at	at	IN
9935	1713	22	less	less	JJR
9935	1713	23	expense	expense	NN
9935	1713	24	.	.	.
9935	1714	1	As	as	IN
9935	1714	2	a	a	DT
9935	1714	3	commercial	commercial	JJ
9935	1714	4	product	product	NN
9935	1714	5	,	,	,
9935	1714	6	it	-PRON-	PRP
9935	1714	7	is	be	VBZ
9935	1714	8	sold	sell	VBN
9935	1714	9	dry	dry	JJ
9935	1714	10	by	by	IN
9935	1714	11	the	the	DT
9935	1714	12	pound	pound	NN
9935	1714	13	or	or	CC
9935	1714	14	cooked	cook	VBN
9935	1714	15	as	as	IN
9935	1714	16	a	a	DT
9935	1714	17	canned	canned	JJ
9935	1714	18	food	food	NN
9935	1714	19	.	.	.
9935	1715	1	Dry	Dry	NNP
9935	1715	2	hominy	hominy	NNP
9935	1715	3	requires	require	VBZ
9935	1715	4	long	long	JJ
9935	1715	5	cooking	cooking	NN
9935	1715	6	to	to	TO
9935	1715	7	make	make	VB
9935	1715	8	it	-PRON-	PRP
9935	1715	9	palatable	palatable	JJ
9935	1715	10	,	,	,
9935	1715	11	and	and	CC
9935	1715	12	this	this	DT
9935	1715	13	,	,	,
9935	1715	14	of	of	IN
9935	1715	15	course	course	NN
9935	1715	16	,	,	,
9935	1715	17	increases	increase	VBZ
9935	1715	18	its	-PRON-	PRP$
9935	1715	19	cost	cost	NN
9935	1715	20	;	;	,
9935	1715	21	but	but	CC
9935	1715	22	even	even	RB
9935	1715	23	with	with	IN
9935	1715	24	this	this	DT
9935	1715	25	additional	additional	JJ
9935	1715	26	cost	cost	NN
9935	1715	27	it	-PRON-	PRP
9935	1715	28	is	be	VBZ
9935	1715	29	cheaper	cheap	JJR
9935	1715	30	than	than	IN
9935	1715	31	canned	can	VBN
9935	1715	32	hominy	hominy	NNP
9935	1715	33	.	.	.
9935	1716	1	Sometimes	sometimes	RB
9935	1716	2	corn	corn	NN
9935	1716	3	from	from	IN
9935	1716	4	which	which	WDT
9935	1716	5	the	the	DT
9935	1716	6	covering	covering	NN
9935	1716	7	has	have	VBZ
9935	1716	8	been	be	VBN
9935	1716	9	removed	remove	VBN
9935	1716	10	is	be	VBZ
9935	1716	11	ground	grind	VBN
9935	1716	12	or	or	CC
9935	1716	13	crushed	crush	VBN
9935	1716	14	to	to	TO
9935	1716	15	form	form	VB
9935	1716	16	what	what	WP
9935	1716	17	is	be	VBZ
9935	1716	18	called	call	VBN
9935	1716	19	_	_	NNP
9935	1716	20	samp	samp	NN
9935	1716	21	_	_	NNP
9935	1716	22	,	,	,
9935	1716	23	or	or	CC
9935	1716	24	_	_	NNP
9935	1716	25	grits	grit	VBZ
9935	1716	26	_	_	NNP
9935	1716	27	,	,	,
9935	1716	28	and	and	CC
9935	1716	29	when	when	WRB
9935	1716	30	it	-PRON-	PRP
9935	1716	31	is	be	VBZ
9935	1716	32	ground	ground	NN
9935	1716	33	still	still	RB
9935	1716	34	more	more	RBR
9935	1716	35	finely	finely	RB
9935	1716	36	CORN	corn	JJ
9935	1716	37	MEAL	MEAL	NNP
9935	1716	38	is	be	VBZ
9935	1716	39	produced	produce	VBN
9935	1716	40	.	.	.
9935	1717	1	Corn	corn	NN
9935	1717	2	meal	meal	NN
9935	1717	3	is	be	VBZ
9935	1717	4	made	make	VBN
9935	1717	5	from	from	IN
9935	1717	6	both	both	CC
9935	1717	7	white	white	JJ
9935	1717	8	and	and	CC
9935	1717	9	yellow	yellow	JJ
9935	1717	10	corn	corn	NN
9935	1717	11	,	,	,
9935	1717	12	and	and	CC
9935	1717	13	is	be	VBZ
9935	1717	14	ground	grind	VBN
9935	1717	15	more	more	RBR
9935	1717	16	finely	finely	RB
9935	1717	17	in	in	IN
9935	1717	18	some	some	DT
9935	1717	19	localities	locality	NNS
9935	1717	20	than	than	IN
9935	1717	21	in	in	IN
9935	1717	22	others	other	NNS
9935	1717	23	.	.	.
9935	1718	1	It	-PRON-	PRP
9935	1718	2	is	be	VBZ
9935	1718	3	sold	sell	VBN
9935	1718	4	loose	loose	JJ
9935	1718	5	by	by	IN
9935	1718	6	the	the	DT
9935	1718	7	pound	pound	NN
9935	1718	8	,	,	,
9935	1718	9	but	but	CC
9935	1718	10	it	-PRON-	PRP
9935	1718	11	can	can	MD
9935	1718	12	also	also	RB
9935	1718	13	be	be	VB
9935	1718	14	bought	buy	VBN
9935	1718	15	in	in	IN
9935	1718	16	bags	bag	NNS
9935	1718	17	or	or	CC
9935	1718	18	packages	package	NNS
9935	1718	19	of	of	IN
9935	1718	20	various	various	JJ
9935	1718	21	sizes	size	NNS
9935	1718	22	from	from	IN
9935	1718	23	1	1	CD
9935	1718	24	pound	pound	NN
9935	1718	25	up	up	RP
9935	1718	26	.	.	.
9935	1719	1	Corn	corn	NN
9935	1719	2	meal	meal	NN
9935	1719	3	should	should	MD
9935	1719	4	be	be	VB
9935	1719	5	included	include	VBN
9935	1719	6	in	in	IN
9935	1719	7	the	the	DT
9935	1719	8	diet	diet	NN
9935	1719	9	of	of	IN
9935	1719	10	every	every	DT
9935	1719	11	economical	economical	JJ
9935	1719	12	family	family	NN
9935	1719	13	,	,	,
9935	1719	14	for	for	IN
9935	1719	15	it	-PRON-	PRP
9935	1719	16	yields	yield	VBZ
9935	1719	17	a	a	DT
9935	1719	18	large	large	JJ
9935	1719	19	quantity	quantity	NN
9935	1719	20	of	of	IN
9935	1719	21	food	food	NN
9935	1719	22	at	at	IN
9935	1719	23	a	a	DT
9935	1719	24	moderately	moderately	RB
9935	1719	25	low	low	JJ
9935	1719	26	cost	cost	NN
9935	1719	27	.	.	.
9935	1720	1	If	if	IN
9935	1720	2	it	-PRON-	PRP
9935	1720	3	is	be	VBZ
9935	1720	4	prepared	prepared	JJ
9935	1720	5	well	well	RB
9935	1720	6	,	,	,
9935	1720	7	it	-PRON-	PRP
9935	1720	8	is	be	VBZ
9935	1720	9	very	very	RB
9935	1720	10	palatable	palatable	JJ
9935	1720	11	,	,	,
9935	1720	12	and	and	CC
9935	1720	13	when	when	WRB
9935	1720	14	eaten	eat	VBN
9935	1720	15	with	with	IN
9935	1720	16	milk	milk	NN
9935	1720	17	or	or	CC
9935	1720	18	cream	cream	NN
9935	1720	19	it	-PRON-	PRP
9935	1720	20	is	be	VBZ
9935	1720	21	a	a	DT
9935	1720	22	food	food	NN
9935	1720	23	that	that	WDT
9935	1720	24	is	be	VBZ
9935	1720	25	particularly	particularly	RB
9935	1720	26	desirable	desirable	JJ
9935	1720	27	for	for	IN
9935	1720	28	children	child	NNS
9935	1720	29	,	,	,
9935	1720	30	especially	especially	RB
9935	1720	31	for	for	IN
9935	1720	32	the	the	DT
9935	1720	33	evening	evening	NN
9935	1720	34	meal	meal	NN
9935	1720	35	,	,	,
9935	1720	36	because	because	IN
9935	1720	37	of	of	IN
9935	1720	38	its	-PRON-	PRP$
9935	1720	39	food	food	NN
9935	1720	40	value	value	NN
9935	1720	41	and	and	CC
9935	1720	42	the	the	DT
9935	1720	43	fact	fact	NN
9935	1720	44	that	that	IN
9935	1720	45	it	-PRON-	PRP
9935	1720	46	is	be	VBZ
9935	1720	47	easily	easily	RB
9935	1720	48	digested	digest	VBN
9935	1720	49	.	.	.
9935	1721	1	33	33	CD
9935	1721	2	.	.	.
9935	1722	1	So	so	RB
9935	1722	2	that	that	IN
9935	1722	3	the	the	DT
9935	1722	4	importance	importance	NN
9935	1722	5	of	of	IN
9935	1722	6	these	these	DT
9935	1722	7	corn	corn	NN
9935	1722	8	products	product	NNS
9935	1722	9	may	may	MD
9935	1722	10	be	be	VB
9935	1722	11	understood	understand	VBN
9935	1722	12	and	and	CC
9935	1722	13	the	the	DT
9935	1722	14	products	product	NNS
9935	1722	15	then	then	RB
9935	1722	16	used	use	VBD
9935	1722	17	to	to	IN
9935	1722	18	the	the	DT
9935	1722	19	best	good	JJS
9935	1722	20	advantage	advantage	NN
9935	1722	21	in	in	IN
9935	1722	22	the	the	DT
9935	1722	23	diet	diet	NN
9935	1722	24	,	,	,
9935	1722	25	recipes	recipe	NNS
9935	1722	26	are	be	VBP
9935	1722	27	here	here	RB
9935	1722	28	given	give	VBN
9935	1722	29	for	for	IN
9935	1722	30	preparing	prepare	VBG
9935	1722	31	hominy	hominy	JJ
9935	1722	32	in	in	IN
9935	1722	33	the	the	DT
9935	1722	34	home	home	NN
9935	1722	35	,	,	,
9935	1722	36	for	for	IN
9935	1722	37	dishes	dish	NNS
9935	1722	38	in	in	IN
9935	1722	39	which	which	WDT
9935	1722	40	hominy	hominy	NNP
9935	1722	41	forms	form	VBZ
9935	1722	42	the	the	DT
9935	1722	43	principal	principal	JJ
9935	1722	44	part	part	NN
9935	1722	45	,	,	,
9935	1722	46	and	and	CC
9935	1722	47	for	for	IN
9935	1722	48	dishes	dish	NNS
9935	1722	49	in	in	IN
9935	1722	50	which	which	WDT
9935	1722	51	corn	corn	NN
9935	1722	52	meal	meal	NN
9935	1722	53	is	be	VBZ
9935	1722	54	used	use	VBN
9935	1722	55	.	.	.
9935	1723	1	To	to	TO
9935	1723	2	get	get	VB
9935	1723	3	the	the	DT
9935	1723	4	best	good	JJS
9935	1723	5	results	result	NNS
9935	1723	6	from	from	IN
9935	1723	7	these	these	DT
9935	1723	8	recipes	recipe	NNS
9935	1723	9	and	and	CC
9935	1723	10	thereby	thereby	RB
9935	1723	11	become	become	VBN
9935	1723	12	thoroughly	thoroughly	RB
9935	1723	13	familiar	familiar	JJ
9935	1723	14	with	with	IN
9935	1723	15	the	the	DT
9935	1723	16	cooking	cooking	NN
9935	1723	17	processes	process	NNS
9935	1723	18	involved	involve	VBN
9935	1723	19	,	,	,
9935	1723	20	it	-PRON-	PRP
9935	1723	21	is	be	VBZ
9935	1723	22	recommended	recommend	VBN
9935	1723	23	that	that	IN
9935	1723	24	each	each	DT
9935	1723	25	one	one	NN
9935	1723	26	be	be	VB
9935	1723	27	worked	work	VBN
9935	1723	28	out	out	RP
9935	1723	29	in	in	IN
9935	1723	30	detail	detail	NN
9935	1723	31	.	.	.
9935	1724	1	This	this	DT
9935	1724	2	thought	thought	NN
9935	1724	3	applies	apply	VBZ
9935	1724	4	as	as	RB
9935	1724	5	well	well	RB
9935	1724	6	to	to	IN
9935	1724	7	all	all	DT
9935	1724	8	recipes	recipe	NNS
9935	1724	9	given	give	VBN
9935	1724	10	throughout	throughout	IN
9935	1724	11	the	the	DT
9935	1724	12	various	various	JJ
9935	1724	13	Sections	section	NNS
9935	1724	14	.	.	.
9935	1725	1	Of	of	RB
9935	1725	2	course	course	RB
9935	1725	3	,	,	,
9935	1725	4	to	to	TO
9935	1725	5	prepare	prepare	VB
9935	1725	6	each	each	DT
9935	1725	7	recipe	recipe	NN
9935	1725	8	is	be	VBZ
9935	1725	9	not	not	RB
9935	1725	10	compulsory	compulsory	JJ
9935	1725	11	;	;	:
9935	1725	12	nevertheless	nevertheless	RB
9935	1725	13	,	,	,
9935	1725	14	to	to	TO
9935	1725	15	learn	learn	VB
9935	1725	16	to	to	TO
9935	1725	17	cook	cook	VB
9935	1725	18	right	right	JJ
9935	1725	19	means	mean	VBZ
9935	1725	20	actually	actually	RB
9935	1725	21	to	to	TO
9935	1725	22	do	do	VB
9935	1725	23	the	the	DT
9935	1725	24	work	work	NN
9935	1725	25	called	call	VBN
9935	1725	26	for	for	IN
9935	1725	27	by	by	IN
9935	1725	28	the	the	DT
9935	1725	29	recipes	recipe	NNS
9935	1725	30	,	,	,
9935	1725	31	not	not	RB
9935	1725	32	merely	merely	RB
9935	1725	33	once	once	RB
9935	1725	34	,	,	,
9935	1725	35	but	but	CC
9935	1725	36	from	from	IN
9935	1725	37	time	time	NN
9935	1725	38	to	to	IN
9935	1725	39	time	time	NN
9935	1725	40	as	as	IN
9935	1725	41	the	the	DT
9935	1725	42	food	food	NN
9935	1725	43	can	can	MD
9935	1725	44	be	be	VB
9935	1725	45	utilized	utilize	VBN
9935	1725	46	to	to	TO
9935	1725	47	give	give	VB
9935	1725	48	variety	variety	NN
9935	1725	49	to	to	IN
9935	1725	50	the	the	DT
9935	1725	51	daily	daily	JJ
9935	1725	52	menus	menu	NNS
9935	1725	53	in	in	IN
9935	1725	54	the	the	DT
9935	1725	55	home	home	NN
9935	1725	56	.	.	.
9935	1726	1	34	34	CD
9935	1726	2	.	.	.
9935	1727	1	HOMINY.--Although	HOMINY.--Although	NNP
9935	1727	2	,	,	,
9935	1727	3	as	as	IN
9935	1727	4	has	have	VBZ
9935	1727	5	been	be	VBN
9935	1727	6	mentioned	mention	VBN
9935	1727	7	,	,	,
9935	1727	8	prepared	prepare	VBN
9935	1727	9	hominy	hominy	NNP
9935	1727	10	may	may	MD
9935	1727	11	be	be	VB
9935	1727	12	purchased	purchase	VBN
9935	1727	13	,	,	,
9935	1727	14	some	some	DT
9935	1727	15	housewives	housewife	NNS
9935	1727	16	prefer	prefer	VBP
9935	1727	17	to	to	TO
9935	1727	18	prepare	prepare	VB
9935	1727	19	it	-PRON-	PRP
9935	1727	20	themselves	-PRON-	PRP
9935	1727	21	.	.	.
9935	1728	1	Hominy	Hominy	NNP
9935	1728	2	serves	serve	VBZ
9935	1728	3	as	as	IN
9935	1728	4	a	a	DT
9935	1728	5	foundation	foundation	NN
9935	1728	6	from	from	IN
9935	1728	7	which	which	WDT
9935	1728	8	many	many	JJ
9935	1728	9	satisfactory	satisfactory	JJ
9935	1728	10	dishes	dish	NNS
9935	1728	11	can	can	MD
9935	1728	12	be	be	VB
9935	1728	13	made	make	VBN
9935	1728	14	,	,	,
9935	1728	15	as	as	IN
9935	1728	16	it	-PRON-	PRP
9935	1728	17	is	be	VBZ
9935	1728	18	high	high	JJ
9935	1728	19	in	in	IN
9935	1728	20	food	food	NN
9935	1728	21	value	value	NN
9935	1728	22	and	and	CC
9935	1728	23	reasonable	reasonable	JJ
9935	1728	24	in	in	IN
9935	1728	25	cost	cost	NN
9935	1728	26	.	.	.
9935	1729	1	This	this	DT
9935	1729	2	cereal	cereal	NN
9935	1729	3	can	can	MD
9935	1729	4	be	be	VB
9935	1729	5	used	use	VBN
9935	1729	6	in	in	IN
9935	1729	7	so	so	RB
9935	1729	8	many	many	JJ
9935	1729	9	ways	way	NNS
9935	1729	10	that	that	IN
9935	1729	11	it	-PRON-	PRP
9935	1729	12	is	be	VBZ
9935	1729	13	advisable	advisable	JJ
9935	1729	14	to	to	TO
9935	1729	15	prepare	prepare	VB
9935	1729	16	enough	enough	RB
9935	1729	17	at	at	IN
9935	1729	18	one	one	CD
9935	1729	19	time	time	NN
9935	1729	20	to	to	TO
9935	1729	21	meet	meet	VB
9935	1729	22	the	the	DT
9935	1729	23	demands	demand	NNS
9935	1729	24	of	of	IN
9935	1729	25	several	several	JJ
9935	1729	26	meals	meal	NNS
9935	1729	27	.	.	.
9935	1730	1	The	the	DT
9935	1730	2	following	following	JJ
9935	1730	3	recipe	recipe	NN
9935	1730	4	for	for	IN
9935	1730	5	making	make	VBG
9935	1730	6	hominy	hominy	NNP
9935	1730	7	should	should	MD
9935	1730	8	provide	provide	VB
9935	1730	9	3	3	CD
9935	1730	10	quarts	quart	NNS
9935	1730	11	of	of	IN
9935	1730	12	this	this	DT
9935	1730	13	cereal	cereal	NN
9935	1730	14	;	;	:
9935	1730	15	however	however	RB
9935	1730	16	,	,	,
9935	1730	17	as	as	IN
9935	1730	18	is	be	VBZ
9935	1730	19	true	true	JJ
9935	1730	20	of	of	IN
9935	1730	21	other	other	JJ
9935	1730	22	recipes	recipe	NNS
9935	1730	23	--	--	:
9935	1730	24	a	a	DT
9935	1730	25	point	point	NN
9935	1730	26	that	that	WDT
9935	1730	27	should	should	MD
9935	1730	28	be	be	VB
9935	1730	29	remembered	remember	VBN
9935	1730	30	throughout	throughout	IN
9935	1730	31	the	the	DT
9935	1730	32	various	various	JJ
9935	1730	33	lessons	lesson	NNS
9935	1730	34	--	--	:
9935	1730	35	the	the	DT
9935	1730	36	quantities	quantity	NNS
9935	1730	37	given	give	VBN
9935	1730	38	may	may	MD
9935	1730	39	be	be	VB
9935	1730	40	increased	increase	VBN
9935	1730	41	or	or	CC
9935	1730	42	decreased	decrease	VBN
9935	1730	43	to	to	TO
9935	1730	44	meet	meet	VB
9935	1730	45	with	with	IN
9935	1730	46	the	the	DT
9935	1730	47	requirements	requirement	NNS
9935	1730	48	of	of	IN
9935	1730	49	the	the	DT
9935	1730	50	household	household	NN
9935	1730	51	.	.	.
9935	1731	1	HOMINY	HOMINY	NNP
9935	1731	2	(	(	-LRB-
9935	1731	3	Sufficient	sufficient	JJ
9935	1731	4	for	for	IN
9935	1731	5	3	3	CD
9935	1731	6	Quarts	Quarts	NNPS
9935	1731	7	)	)	-RRB-
9935	1731	8	2	2	CD
9935	1731	9	qt	qt	UH
9935	1731	10	.	.	.
9935	1732	1	water	water	NN
9935	1732	2	1	1	CD
9935	1732	3	Tb	Tb	NNP
9935	1732	4	.	.	.
9935	1733	1	lye	lye	NNP
9935	1733	2	1	1	CD
9935	1733	3	qt	qt	UH
9935	1733	4	.	.	.
9935	1734	1	shelled	shell	VBN
9935	1734	2	corn	corn	NN
9935	1734	3	3	3	CD
9935	1734	4	tsp	tsp	NN
9935	1734	5	.	.	.
9935	1735	1	salt	salt	NN
9935	1735	2	Put	put	VB
9935	1735	3	the	the	DT
9935	1735	4	water	water	NN
9935	1735	5	into	into	IN
9935	1735	6	a	a	DT
9935	1735	7	large	large	JJ
9935	1735	8	kettle	kettle	NN
9935	1735	9	or	or	CC
9935	1735	10	saucepan	saucepan	NN
9935	1735	11	,	,	,
9935	1735	12	and	and	CC
9935	1735	13	into	into	IN
9935	1735	14	the	the	DT
9935	1735	15	water	water	NN
9935	1735	16	put	put	VBD
9935	1735	17	the	the	DT
9935	1735	18	lye	lye	NN
9935	1735	19	.	.	.
9935	1736	1	Allow	allow	VB
9935	1736	2	the	the	DT
9935	1736	3	water	water	NN
9935	1736	4	to	to	TO
9935	1736	5	come	come	VB
9935	1736	6	to	to	IN
9935	1736	7	the	the	DT
9935	1736	8	boiling	boiling	NN
9935	1736	9	point	point	NN
9935	1736	10	,	,	,
9935	1736	11	and	and	CC
9935	1736	12	then	then	RB
9935	1736	13	add	add	VB
9935	1736	14	the	the	DT
9935	1736	15	corn	corn	NN
9935	1736	16	and	and	CC
9935	1736	17	let	let	VB
9935	1736	18	it	-PRON-	PRP
9935	1736	19	boil	boil	VB
9935	1736	20	until	until	IN
9935	1736	21	the	the	DT
9935	1736	22	skins	skin	NNS
9935	1736	23	will	will	MD
9935	1736	24	slip	slip	VB
9935	1736	25	off	off	IN
9935	1736	26	the	the	DT
9935	1736	27	grains	grain	NNS
9935	1736	28	when	when	WRB
9935	1736	29	they	-PRON-	PRP
9935	1736	30	are	be	VBP
9935	1736	31	pressed	press	VBN
9935	1736	32	between	between	IN
9935	1736	33	the	the	DT
9935	1736	34	thumb	thumb	NN
9935	1736	35	and	and	CC
9935	1736	36	the	the	DT
9935	1736	37	finger	finger	NN
9935	1736	38	.	.	.
9935	1737	1	Take	take	VB
9935	1737	2	from	from	IN
9935	1737	3	the	the	DT
9935	1737	4	stove	stove	NN
9935	1737	5	,	,	,
9935	1737	6	stir	stir	VBP
9935	1737	7	sufficiently	sufficiently	RB
9935	1737	8	to	to	TO
9935	1737	9	loosen	loosen	VB
9935	1737	10	the	the	DT
9935	1737	11	skins	skin	NNS
9935	1737	12	,	,	,
9935	1737	13	and	and	CC
9935	1737	14	then	then	RB
9935	1737	15	remove	remove	VB
9935	1737	16	them	-PRON-	PRP
9935	1737	17	by	by	IN
9935	1737	18	washing	wash	VBG
9935	1737	19	the	the	DT
9935	1737	20	grains	grain	NNS
9935	1737	21	of	of	IN
9935	1737	22	corn	corn	NN
9935	1737	23	in	in	IN
9935	1737	24	a	a	DT
9935	1737	25	coarse	coarse	JJ
9935	1737	26	colander	colander	NN
9935	1737	27	.	.	.
9935	1738	1	Cover	cover	VB
9935	1738	2	the	the	DT
9935	1738	3	grains	grain	NNS
9935	1738	4	with	with	IN
9935	1738	5	cold	cold	JJ
9935	1738	6	water	water	NN
9935	1738	7	and	and	CC
9935	1738	8	return	return	VB
9935	1738	9	to	to	IN
9935	1738	10	the	the	DT
9935	1738	11	fire	fire	NN
9935	1738	12	.	.	.
9935	1739	1	When	when	WRB
9935	1739	2	the	the	DT
9935	1739	3	water	water	NN
9935	1739	4	boils	boil	VBZ
9935	1739	5	,	,	,
9935	1739	6	pour	pour	VB
9935	1739	7	it	-PRON-	PRP
9935	1739	8	off	off	RP
9935	1739	9	.	.	.
9935	1740	1	Repeat	repeat	VB
9935	1740	2	this	this	DT
9935	1740	3	process	process	NN
9935	1740	4	at	at	IN
9935	1740	5	least	least	RBS
9935	1740	6	three	three	CD
9935	1740	7	times	time	NNS
9935	1740	8	,	,	,
9935	1740	9	so	so	IN
9935	1740	10	as	as	IN
9935	1740	11	to	to	TO
9935	1740	12	make	make	VB
9935	1740	13	sure	sure	JJ
9935	1740	14	that	that	IN
9935	1740	15	there	there	EX
9935	1740	16	is	be	VBZ
9935	1740	17	no	no	DT
9935	1740	18	trace	trace	NN
9935	1740	19	of	of	IN
9935	1740	20	the	the	DT
9935	1740	21	lye	lye	NN
9935	1740	22	,	,	,
9935	1740	23	and	and	CC
9935	1740	24	then	then	RB
9935	1740	25	allow	allow	VB
9935	1740	26	the	the	DT
9935	1740	27	grains	grain	NNS
9935	1740	28	to	to	TO
9935	1740	29	cook	cook	VB
9935	1740	30	in	in	RP
9935	1740	31	more	more	JJR
9935	1740	32	water	water	NN
9935	1740	33	until	until	IN
9935	1740	34	they	-PRON-	PRP
9935	1740	35	burst	burst	VBP
9935	1740	36	.	.	.
9935	1741	1	Season	season	VB
9935	1741	2	them	-PRON-	PRP
9935	1741	3	with	with	IN
9935	1741	4	the	the	DT
9935	1741	5	salt	salt	NN
9935	1741	6	,	,	,
9935	1741	7	and	and	CC
9935	1741	8	while	while	IN
9935	1741	9	the	the	DT
9935	1741	10	hominy	hominy	NNP
9935	1741	11	thus	thus	RB
9935	1741	12	prepared	prepare	VBN
9935	1741	13	is	be	VBZ
9935	1741	14	still	still	RB
9935	1741	15	hot	hot	JJ
9935	1741	16	put	put	VBN
9935	1741	17	it	-PRON-	PRP
9935	1741	18	into	into	IN
9935	1741	19	a	a	DT
9935	1741	20	jar	jar	NN
9935	1741	21	or	or	CC
9935	1741	22	a	a	DT
9935	1741	23	crock	crock	NN
9935	1741	24	and	and	CC
9935	1741	25	cover	cover	VB
9935	1741	26	it	-PRON-	PRP
9935	1741	27	tight	tight	JJ
9935	1741	28	until	until	IN
9935	1741	29	it	-PRON-	PRP
9935	1741	30	is	be	VBZ
9935	1741	31	to	to	TO
9935	1741	32	be	be	VB
9935	1741	33	used	use	VBN
9935	1741	34	.	.	.
9935	1742	1	The	the	DT
9935	1742	2	water	water	NN
9935	1742	3	in	in	IN
9935	1742	4	which	which	WDT
9935	1742	5	the	the	DT
9935	1742	6	hominy	hominy	NNP
9935	1742	7	is	be	VBZ
9935	1742	8	cooked	cook	VBN
9935	1742	9	should	should	MD
9935	1742	10	remain	remain	VB
9935	1742	11	on	on	IN
9935	1742	12	it	-PRON-	PRP
9935	1742	13	.	.	.
9935	1743	1	35	35	CD
9935	1743	2	.	.	.
9935	1744	1	BUTTERED	BUTTERED	NNP
9935	1744	2	HOMINY.--Perhaps	HOMINY.--Perhaps	NNP
9935	1744	3	the	the	DT
9935	1744	4	simplest	simple	JJS
9935	1744	5	method	method	NN
9935	1744	6	of	of	IN
9935	1744	7	preparing	prepare	VBG
9935	1744	8	cooked	cook	VBN
9935	1744	9	hominy	hominy	NNP
9935	1744	10	is	be	VBZ
9935	1744	11	to	to	TO
9935	1744	12	butter	butter	VB
9935	1744	13	it	-PRON-	PRP
9935	1744	14	.	.	.
9935	1745	1	In	in	IN
9935	1745	2	this	this	DT
9935	1745	3	form	form	NN
9935	1745	4	it	-PRON-	PRP
9935	1745	5	may	may	MD
9935	1745	6	be	be	VB
9935	1745	7	served	serve	VBN
9935	1745	8	with	with	IN
9935	1745	9	cream	cream	NN
9935	1745	10	as	as	IN
9935	1745	11	a	a	DT
9935	1745	12	breakfast	breakfast	NN
9935	1745	13	or	or	CC
9935	1745	14	a	a	DT
9935	1745	15	luncheon	luncheon	NN
9935	1745	16	dish	dish	NN
9935	1745	17	,	,	,
9935	1745	18	or	or	CC
9935	1745	19	it	-PRON-	PRP
9935	1745	20	may	may	MD
9935	1745	21	be	be	VB
9935	1745	22	used	use	VBN
9935	1745	23	in	in	IN
9935	1745	24	the	the	DT
9935	1745	25	place	place	NN
9935	1745	26	of	of	IN
9935	1745	27	a	a	DT
9935	1745	28	vegetable	vegetable	NN
9935	1745	29	.	.	.
9935	1746	1	BUTTERED	BUTTERED	NNP
9935	1746	2	HOMINY	HOMINY	NNP
9935	1746	3	(	(	-LRB-
9935	1746	4	Sufficient	sufficient	JJ
9935	1746	5	to	to	TO
9935	1746	6	Serve	serve	VB
9935	1746	7	Six	six	CD
9935	1746	8	)	)	-RRB-
9935	1746	9	1	1	CD
9935	1746	10	pt	pt	NN
9935	1746	11	.	.	.
9935	1747	1	cooked	cook	VBN
9935	1747	2	hominy	hominy	NNP
9935	1747	3	3	3	CD
9935	1747	4	Tb	Tb	NNP
9935	1747	5	.	.	.
9935	1748	1	butter	butter	NN
9935	1748	2	1	1	CD
9935	1748	3	tsp	tsp	NN
9935	1748	4	.	.	.
9935	1749	1	salt	salt	NN
9935	1749	2	Allow	allow	VB
9935	1749	3	a	a	DT
9935	1749	4	few	few	JJ
9935	1749	5	spoonfuls	spoonful	NNS
9935	1749	6	of	of	IN
9935	1749	7	water	water	NN
9935	1749	8	to	to	TO
9935	1749	9	remain	remain	VB
9935	1749	10	on	on	IN
9935	1749	11	the	the	DT
9935	1749	12	cooked	cooked	JJ
9935	1749	13	hominy	hominy	NNP
9935	1749	14	.	.	.
9935	1750	1	Add	add	VB
9935	1750	2	the	the	DT
9935	1750	3	butter	butter	NN
9935	1750	4	and	and	CC
9935	1750	5	the	the	DT
9935	1750	6	salt	salt	NN
9935	1750	7	,	,	,
9935	1750	8	and	and	CC
9935	1750	9	then	then	RB
9935	1750	10	heat	heat	VB
9935	1750	11	all	all	RB
9935	1750	12	thoroughly	thoroughly	RB
9935	1750	13	,	,	,
9935	1750	14	stirring	stir	VBG
9935	1750	15	the	the	DT
9935	1750	16	hominy	hominy	NN
9935	1750	17	gently	gently	RB
9935	1750	18	so	so	IN
9935	1750	19	as	as	IN
9935	1750	20	to	to	TO
9935	1750	21	incorporate	incorporate	VB
9935	1750	22	,	,	,
9935	1750	23	or	or	CC
9935	1750	24	mix	mix	VB
9935	1750	25	in	in	RB
9935	1750	26	,	,	,
9935	1750	27	the	the	DT
9935	1750	28	butter	butter	NN
9935	1750	29	and	and	CC
9935	1750	30	the	the	DT
9935	1750	31	salt	salt	NN
9935	1750	32	.	.	.
9935	1751	1	Serve	serve	VB
9935	1751	2	while	while	IN
9935	1751	3	hot	hot	JJ
9935	1751	4	.	.	.
9935	1752	1	36	36	CD
9935	1752	2	.	.	.
9935	1753	1	CREAMED	CREAMED	NNP
9935	1753	2	HOMINY.--The	hominy.--the	IN
9935	1753	3	addition	addition	NN
9935	1753	4	of	of	IN
9935	1753	5	a	a	DT
9935	1753	6	cream	cream	NN
9935	1753	7	sauce	sauce	NN
9935	1753	8	to	to	IN
9935	1753	9	cooked	cook	VBN
9935	1753	10	hominy	hominy	NNP
9935	1753	11	not	not	RB
9935	1753	12	only	only	RB
9935	1753	13	adds	add	VBZ
9935	1753	14	to	to	IN
9935	1753	15	the	the	DT
9935	1753	16	palatableness	palatableness	NN
9935	1753	17	of	of	IN
9935	1753	18	this	this	DT
9935	1753	19	cereal	cereal	NN
9935	1753	20	,	,	,
9935	1753	21	but	but	CC
9935	1753	22	increases	increase	VBZ
9935	1753	23	its	-PRON-	PRP$
9935	1753	24	food	food	NN
9935	1753	25	value	value	NN
9935	1753	26	.	.	.
9935	1754	1	When	when	WRB
9935	1754	2	hominy	hominy	NNP
9935	1754	3	is	be	VBZ
9935	1754	4	served	serve	VBN
9935	1754	5	with	with	IN
9935	1754	6	a	a	DT
9935	1754	7	sauce	sauce	NN
9935	1754	8	,	,	,
9935	1754	9	it	-PRON-	PRP
9935	1754	10	may	may	MD
9935	1754	11	be	be	VB
9935	1754	12	used	use	VBN
9935	1754	13	as	as	IN
9935	1754	14	a	a	DT
9935	1754	15	dinner	dinner	NN
9935	1754	16	vegetable	vegetable	NN
9935	1754	17	or	or	CC
9935	1754	18	as	as	IN
9935	1754	19	the	the	DT
9935	1754	20	main	main	JJ
9935	1754	21	dish	dish	NN
9935	1754	22	in	in	IN
9935	1754	23	a	a	DT
9935	1754	24	light	light	JJ
9935	1754	25	meal	meal	NN
9935	1754	26	.	.	.
9935	1755	1	CREAMED	creamed	NN
9935	1755	2	HOMINY	HOMINY	NNP
9935	1755	3	(	(	-LRB-
9935	1755	4	Sufficient	sufficient	JJ
9935	1755	5	to	to	TO
9935	1755	6	Serve	serve	VB
9935	1755	7	Six	six	CD
9935	1755	8	)	)	-RRB-
9935	1755	9	1	1	CD
9935	1755	10	c.	c.	NN
9935	1755	11	milk	milk	NN
9935	1755	12	2	2	CD
9935	1755	13	Tb	Tb	NNP
9935	1755	14	.	.	.
9935	1756	1	butter	butter	NN
9935	1756	2	1	1	CD
9935	1756	3	tsp	tsp	NN
9935	1756	4	.	.	.
9935	1757	1	salt	salt	NN
9935	1757	2	1	1	CD
9935	1757	3	Tb	Tb	NNP
9935	1757	4	.	.	.
9935	1758	1	flour	flour	NN
9935	1758	2	1	1	CD
9935	1758	3	pt	pt	NN
9935	1758	4	.	.	.
9935	1759	1	cooked	cook	VBN
9935	1759	2	hominy	hominy	NNP
9935	1759	3	Heat	Heat	NNP
9935	1759	4	the	the	DT
9935	1759	5	milk	milk	NN
9935	1759	6	,	,	,
9935	1759	7	and	and	CC
9935	1759	8	to	to	TO
9935	1759	9	it	-PRON-	PRP
9935	1759	10	add	add	VB
9935	1759	11	the	the	DT
9935	1759	12	butter	butter	NN
9935	1759	13	and	and	CC
9935	1759	14	the	the	DT
9935	1759	15	salt	salt	NN
9935	1759	16	.	.	.
9935	1760	1	Then	then	RB
9935	1760	2	thicken	thicken	VB
9935	1760	3	it	-PRON-	PRP
9935	1760	4	with	with	IN
9935	1760	5	the	the	DT
9935	1760	6	flour	flour	NN
9935	1760	7	.	.	.
9935	1761	1	To	to	IN
9935	1761	2	this	this	DT
9935	1761	3	sauce	sauce	NN
9935	1761	4	add	add	VB
9935	1761	5	the	the	DT
9935	1761	6	hominy	hominy	JJ
9935	1761	7	and	and	CC
9935	1761	8	allow	allow	VB
9935	1761	9	all	all	RB
9935	1761	10	to	to	TO
9935	1761	11	cook	cook	VB
9935	1761	12	slowly	slowly	RB
9935	1761	13	for	for	IN
9935	1761	14	10	10	CD
9935	1761	15	or	or	CC
9935	1761	16	15	15	CD
9935	1761	17	minutes	minute	NNS
9935	1761	18	.	.	.
9935	1762	1	Serve	serve	VB
9935	1762	2	the	the	DT
9935	1762	3	creamed	creamed	JJ
9935	1762	4	hominy	hominy	NNP
9935	1762	5	hot	hot	RB
9935	1762	6	.	.	.
9935	1763	1	37	37	CD
9935	1763	2	.	.	.
9935	1764	1	HOMINY	HOMINY	NNP
9935	1764	2	GRITS.--The	grits.--the	FW
9935	1764	3	cereal	cereal	NN
9935	1764	4	sold	sell	VBN
9935	1764	5	under	under	IN
9935	1764	6	the	the	DT
9935	1764	7	name	name	NN
9935	1764	8	of	of	IN
9935	1764	9	_	_	NNP
9935	1764	10	hominy	hominy	NNP
9935	1764	11	grits	grits	NNPS
9935	1764	12	_	_	NNP
9935	1764	13	is	be	VBZ
9935	1764	14	prepared	prepare	VBN
9935	1764	15	commercially	commercially	RB
9935	1764	16	by	by	IN
9935	1764	17	crushing	crush	VBG
9935	1764	18	dried	dry	VBN
9935	1764	19	hominy	hominy	JJ
9935	1764	20	grains	grain	NNS
9935	1764	21	.	.	.
9935	1765	1	It	-PRON-	PRP
9935	1765	2	has	have	VBZ
9935	1765	3	practically	practically	RB
9935	1765	4	the	the	DT
9935	1765	5	same	same	JJ
9935	1765	6	food	food	NN
9935	1765	7	value	value	NN
9935	1765	8	as	as	IN
9935	1765	9	hominy	hominy	JJ
9935	1765	10	,	,	,
9935	1765	11	and	and	CC
9935	1765	12	in	in	IN
9935	1765	13	appearance	appearance	NN
9935	1765	14	resembles	resemble	VBZ
9935	1765	15	cream	cream	NN
9935	1765	16	of	of	IN
9935	1765	17	wheat	wheat	NN
9935	1765	18	.	.	.
9935	1766	1	The	the	DT
9935	1766	2	following	following	JJ
9935	1766	3	recipe	recipe	NN
9935	1766	4	shows	show	VBZ
9935	1766	5	the	the	DT
9935	1766	6	simplest	simple	JJS
9935	1766	7	way	way	NN
9935	1766	8	in	in	IN
9935	1766	9	which	which	WDT
9935	1766	10	to	to	TO
9935	1766	11	prepare	prepare	VB
9935	1766	12	this	this	DT
9935	1766	13	food	food	NN
9935	1766	14	,	,	,
9935	1766	15	it	-PRON-	PRP
9935	1766	16	being	be	VBG
9935	1766	17	usually	usually	RB
9935	1766	18	served	serve	VBN
9935	1766	19	as	as	IN
9935	1766	20	a	a	DT
9935	1766	21	breakfast	breakfast	NN
9935	1766	22	cereal	cereal	NN
9935	1766	23	in	in	IN
9935	1766	24	this	this	DT
9935	1766	25	form	form	NN
9935	1766	26	:	:	:
9935	1766	27	HOMINY	HOMINY	NNP
9935	1766	28	GRITS	grit	NNS
9935	1766	29	(	(	-LRB-
9935	1766	30	Sufficient	sufficient	JJ
9935	1766	31	to	to	TO
9935	1766	32	Serve	serve	VB
9935	1766	33	Six	six	CD
9935	1766	34	)	)	-RRB-
9935	1766	35	1	1	CD
9935	1766	36	tsp	tsp	NN
9935	1766	37	.	.	.
9935	1767	1	salt	salt	NN
9935	1767	2	4	4	CD
9935	1767	3	c.	c.	NN
9935	1767	4	water	water	NN
9935	1767	5	1	1	CD
9935	1767	6	c.	c.	NN
9935	1767	7	hominy	hominy	NNP
9935	1767	8	grits	grits	NNPS
9935	1767	9	Add	add	VB
9935	1767	10	the	the	DT
9935	1767	11	salt	salt	NN
9935	1767	12	to	to	IN
9935	1767	13	the	the	DT
9935	1767	14	water	water	NN
9935	1767	15	and	and	CC
9935	1767	16	bring	bring	VB
9935	1767	17	it	-PRON-	PRP
9935	1767	18	to	to	IN
9935	1767	19	the	the	DT
9935	1767	20	boiling	boiling	NN
9935	1767	21	point	point	NN
9935	1767	22	.	.	.
9935	1768	1	Stir	stir	VB
9935	1768	2	the	the	DT
9935	1768	3	hominy	hominy	JJ
9935	1768	4	grits	grit	VBZ
9935	1768	5	into	into	IN
9935	1768	6	the	the	DT
9935	1768	7	water	water	NN
9935	1768	8	and	and	CC
9935	1768	9	continue	continue	VB
9935	1768	10	to	to	TO
9935	1768	11	boil	boil	VB
9935	1768	12	for	for	IN
9935	1768	13	10	10	CD
9935	1768	14	minutes	minute	NNS
9935	1768	15	.	.	.
9935	1769	1	Then	then	RB
9935	1769	2	place	place	VB
9935	1769	3	in	in	IN
9935	1769	4	a	a	DT
9935	1769	5	double	double	JJ
9935	1769	6	boiler	boiler	NN
9935	1769	7	and	and	CC
9935	1769	8	cook	cook	NN
9935	1769	9	for	for	IN
9935	1769	10	3	3	CD
9935	1769	11	to	to	IN
9935	1769	12	4	4	CD
9935	1769	13	hours	hour	NNS
9935	1769	14	.	.	.
9935	1770	1	Serve	serve	VB
9935	1770	2	hot	hot	JJ
9935	1770	3	with	with	IN
9935	1770	4	cream	cream	NN
9935	1770	5	or	or	CC
9935	1770	6	milk	milk	NN
9935	1770	7	and	and	CC
9935	1770	8	sugar	sugar	NN
9935	1770	9	.	.	.
9935	1771	1	[	[	-LRB-
9935	1771	2	Illustration	illustration	NN
9935	1771	3	:	:	:
9935	1771	4	Fig	Fig	NNP
9935	1771	5	.	.	.
9935	1772	1	2	2	LS
9935	1772	2	]	]	-RRB-
9935	1772	3	38	38	CD
9935	1772	4	.	.	.
9935	1773	1	LEFT	left	JJ
9935	1773	2	-	-	HYPH
9935	1773	3	OVER	OVER	NNP
9935	1773	4	HOMINY.--No	hominy.--no	NN
9935	1773	5	waste	waste	NN
9935	1773	6	need	need	VBP
9935	1773	7	result	result	NN
9935	1773	8	from	from	IN
9935	1773	9	hominy	hominy	JJ
9935	1773	10	that	that	WDT
9935	1773	11	is	be	VBZ
9935	1773	12	not	not	RB
9935	1773	13	used	use	VBN
9935	1773	14	at	at	IN
9935	1773	15	the	the	DT
9935	1773	16	meal	meal	NN
9935	1773	17	for	for	IN
9935	1773	18	which	which	WDT
9935	1773	19	it	-PRON-	PRP
9935	1773	20	is	be	VBZ
9935	1773	21	prepared	prepare	VBN
9935	1773	22	,	,	,
9935	1773	23	for	for	IN
9935	1773	24	it	-PRON-	PRP
9935	1773	25	may	may	MD
9935	1773	26	be	be	VB
9935	1773	27	utilized	utilize	VBN
9935	1773	28	in	in	IN
9935	1773	29	many	many	JJ
9935	1773	30	ways	way	NNS
9935	1773	31	.	.	.
9935	1774	1	For	for	IN
9935	1774	2	example	example	NN
9935	1774	3	,	,	,
9935	1774	4	it	-PRON-	PRP
9935	1774	5	may	may	MD
9935	1774	6	be	be	VB
9935	1774	7	served	serve	VBN
9935	1774	8	cold	cold	JJ
9935	1774	9	with	with	IN
9935	1774	10	fruit	fruit	NN
9935	1774	11	and	and	CC
9935	1774	12	cream	cream	NN
9935	1774	13	,	,	,
9935	1774	14	made	make	VBN
9935	1774	15	into	into	IN
9935	1774	16	croquettes	croquette	NNS
9935	1774	17	with	with	IN
9935	1774	18	chopped	chop	VBN
9935	1774	19	meat	meat	NN
9935	1774	20	or	or	CC
9935	1774	21	cheese	cheese	NN
9935	1774	22	and	and	CC
9935	1774	23	either	either	CC
9935	1774	24	sautÃ	sautÃ	NNP
9935	1774	25	©	©	NNP
9935	1774	26	d	d	NN
9935	1774	27	or	or	CC
9935	1774	28	baked	bake	VBD
9935	1774	29	,	,	,
9935	1774	30	or	or	CC
9935	1774	31	used	use	VBN
9935	1774	32	in	in	IN
9935	1774	33	soups	soup	NNS
9935	1774	34	to	to	TO
9935	1774	35	increase	increase	VB
9935	1774	36	materially	materially	RB
9935	1774	37	their	-PRON-	PRP$
9935	1774	38	food	food	NN
9935	1774	39	value	value	NN
9935	1774	40	.	.	.
9935	1775	1	A	a	DT
9935	1775	2	dish	dish	NN
9935	1775	3	prepared	prepare	VBN
9935	1775	4	by	by	IN
9935	1775	5	combining	combine	VBG
9935	1775	6	cooked	cook	VBN
9935	1775	7	or	or	CC
9935	1775	8	left	leave	VBN
9935	1775	9	-	-	HYPH
9935	1775	10	over	over	RP
9935	1775	11	hominy	hominy	JJ
9935	1775	12	with	with	IN
9935	1775	13	other	other	JJ
9935	1775	14	ingredients	ingredient	NNS
9935	1775	15	to	to	TO
9935	1775	16	form	form	VB
9935	1775	17	hominy	hominy	NNP
9935	1775	18	and	and	CC
9935	1775	19	cheese	cheese	NNP
9935	1775	20	soufflÃ	soufflÃ	NNP
9935	1775	21	©	©	NNP
9935	1775	22	,	,	,
9935	1775	23	which	which	WDT
9935	1775	24	is	be	VBZ
9935	1775	25	illustrated	illustrate	VBN
9935	1775	26	in	in	IN
9935	1775	27	Fig	Fig	NNP
9935	1775	28	.	.	.
9935	1776	1	2	2	LS
9935	1776	2	,	,	,
9935	1776	3	will	will	MD
9935	1776	4	prove	prove	VB
9935	1776	5	to	to	TO
9935	1776	6	be	be	VB
9935	1776	7	very	very	RB
9935	1776	8	appetizing	appetizing	JJ
9935	1776	9	.	.	.
9935	1777	1	HOMINY	HOMINY	NNP
9935	1777	2	AND	and	CC
9935	1777	3	CHEESE	CHEESE	NNP
9935	1777	4	SOUFFLÃ	SOUFFLÃ	NNPS
9935	1777	5	�	�	NNP
9935	1777	6	(	(	-LRB-
9935	1777	7	Sufficient	sufficient	JJ
9935	1777	8	to	to	TO
9935	1777	9	Serve	serve	VB
9935	1777	10	Six	six	CD
9935	1777	11	)	)	-RRB-
9935	1777	12	1	1	CD
9935	1777	13	-	-	SYM
9935	1777	14	1/2	1/2	CD
9935	1777	15	c.	c.	NN
9935	1777	16	cooked	cook	VBD
9935	1777	17	hominy	hominy	NNP
9935	1777	18	1/2	1/2	CD
9935	1777	19	c.	c.	NN
9935	1777	20	hot	hot	JJ
9935	1777	21	milk	milk	NN
9935	1777	22	1/2	1/2	CD
9935	1777	23	tsp	tsp	NN
9935	1777	24	.	.	.
9935	1778	1	salt	salt	NN
9935	1778	2	1/2	1/2	CD
9935	1778	3	tsp	tsp	NN
9935	1778	4	.	.	.
9935	1779	1	paprika	paprika	NNP
9935	1779	2	1	1	CD
9935	1779	3	c.	c.	NN
9935	1779	4	grated	grate	VBD
9935	1779	5	cheese	cheese	NN
9935	1779	6	2	2	CD
9935	1779	7	eggs	egg	NNS
9935	1779	8	Work	work	VB
9935	1779	9	the	the	DT
9935	1779	10	hominy	hominy	JJ
9935	1779	11	smooth	smooth	NN
9935	1779	12	by	by	IN
9935	1779	13	mashing	mash	VBG
9935	1779	14	it	-PRON-	PRP
9935	1779	15	with	with	IN
9935	1779	16	a	a	DT
9935	1779	17	fork	fork	NN
9935	1779	18	,	,	,
9935	1779	19	and	and	CC
9935	1779	20	then	then	RB
9935	1779	21	add	add	VB
9935	1779	22	the	the	DT
9935	1779	23	hot	hot	JJ
9935	1779	24	milk	milk	NN
9935	1779	25	,	,	,
9935	1779	26	salt	salt	NN
9935	1779	27	,	,	,
9935	1779	28	paprika	paprika	NNP
9935	1779	29	,	,	,
9935	1779	30	and	and	CC
9935	1779	31	grated	grate	VBN
9935	1779	32	cheese	cheese	NN
9935	1779	33	.	.	.
9935	1780	1	Separate	separate	VB
9935	1780	2	the	the	DT
9935	1780	3	eggs	egg	NNS
9935	1780	4	,	,	,
9935	1780	5	beat	beat	VBD
9935	1780	6	the	the	DT
9935	1780	7	yolks	yolk	NNS
9935	1780	8	thoroughly	thoroughly	RB
9935	1780	9	,	,	,
9935	1780	10	and	and	CC
9935	1780	11	stir	stir	VB
9935	1780	12	them	-PRON-	PRP
9935	1780	13	well	well	RB
9935	1780	14	into	into	IN
9935	1780	15	the	the	DT
9935	1780	16	mixture	mixture	NN
9935	1780	17	.	.	.
9935	1781	1	Next	next	RB
9935	1781	2	,	,	,
9935	1781	3	fold	fold	VB
9935	1781	4	in	in	IN
9935	1781	5	the	the	DT
9935	1781	6	whites	white	NNS
9935	1781	7	,	,	,
9935	1781	8	which	which	WDT
9935	1781	9	should	should	MD
9935	1781	10	be	be	VB
9935	1781	11	stiffly	stiffly	RB
9935	1781	12	beaten	beat	VBN
9935	1781	13	,	,	,
9935	1781	14	pour	pour	VB
9935	1781	15	the	the	DT
9935	1781	16	mass	mass	NN
9935	1781	17	into	into	IN
9935	1781	18	a	a	DT
9935	1781	19	buttered	butter	VBN
9935	1781	20	baking	baking	NN
9935	1781	21	dish	dish	NN
9935	1781	22	,	,	,
9935	1781	23	and	and	CC
9935	1781	24	bake	bake	VB
9935	1781	25	until	until	IN
9935	1781	26	it	-PRON-	PRP
9935	1781	27	is	be	VBZ
9935	1781	28	firm	firm	JJ
9935	1781	29	in	in	IN
9935	1781	30	the	the	DT
9935	1781	31	center	center	NN
9935	1781	32	.	.	.
9935	1782	1	Serve	serve	VB
9935	1782	2	hot	hot	JJ
9935	1782	3	.	.	.
9935	1783	1	39	39	CD
9935	1783	2	.	.	.
9935	1784	1	CORN	CORN	NNP
9935	1784	2	-	-	HYPH
9935	1784	3	MEAL	MEAL	NNP
9935	1784	4	MUSH.--Since	mush.--since	NN
9935	1784	5	corn	corn	NN
9935	1784	6	meal	meal	NN
9935	1784	7	is	be	VBZ
9935	1784	8	comparatively	comparatively	RB
9935	1784	9	inexpensive	inexpensive	JJ
9935	1784	10	and	and	CC
9935	1784	11	high	high	JJ
9935	1784	12	in	in	IN
9935	1784	13	food	food	NN
9935	1784	14	value	value	NN
9935	1784	15	,	,	,
9935	1784	16	the	the	DT
9935	1784	17	housewife	housewife	NN
9935	1784	18	can	can	MD
9935	1784	19	make	make	VB
9935	1784	20	frequent	frequent	JJ
9935	1784	21	use	use	NN
9935	1784	22	of	of	IN
9935	1784	23	it	-PRON-	PRP
9935	1784	24	to	to	IN
9935	1784	25	advantage	advantage	VB
9935	1784	26	.	.	.
9935	1785	1	In	in	IN
9935	1785	2	the	the	DT
9935	1785	3	form	form	NN
9935	1785	4	of	of	IN
9935	1785	5	mush	mush	NN
9935	1785	6	,	,	,
9935	1785	7	corn	corn	NN
9935	1785	8	meal	meal	NN
9935	1785	9	is	be	VBZ
9935	1785	10	easily	easily	RB
9935	1785	11	digested	digest	VBN
9935	1785	12	;	;	:
9935	1785	13	besides	besides	RB
9935	1785	14	,	,	,
9935	1785	15	such	such	JJ
9935	1785	16	mush	mush	NN
9935	1785	17	is	be	VBZ
9935	1785	18	a	a	DT
9935	1785	19	very	very	RB
9935	1785	20	good	good	JJ
9935	1785	21	breakfast	breakfast	NN
9935	1785	22	cereal	cereal	NN
9935	1785	23	when	when	WRB
9935	1785	24	served	serve	VBD
9935	1785	25	hot	hot	JJ
9935	1785	26	with	with	IN
9935	1785	27	milk	milk	NN
9935	1785	28	or	or	CC
9935	1785	29	cream	cream	NN
9935	1785	30	.	.	.
9935	1786	1	Although	although	IN
9935	1786	2	the	the	DT
9935	1786	3	recipe	recipe	NN
9935	1786	4	here	here	RB
9935	1786	5	given	give	VBN
9935	1786	6	makes	make	VBZ
9935	1786	7	a	a	DT
9935	1786	8	sufficient	sufficient	JJ
9935	1786	9	amount	amount	NN
9935	1786	10	for	for	IN
9935	1786	11	six	six	CD
9935	1786	12	persons	person	NNS
9935	1786	13	,	,	,
9935	1786	14	a	a	DT
9935	1786	15	good	good	JJ
9935	1786	16	plan	plan	NN
9935	1786	17	is	be	VBZ
9935	1786	18	to	to	TO
9935	1786	19	increase	increase	VB
9935	1786	20	the	the	DT
9935	1786	21	quantities	quantity	NNS
9935	1786	22	mentioned	mention	VBN
9935	1786	23	so	so	IN
9935	1786	24	that	that	IN
9935	1786	25	there	there	EX
9935	1786	26	will	will	MD
9935	1786	27	be	be	VB
9935	1786	28	enough	enough	JJ
9935	1786	29	mush	mush	NN
9935	1786	30	left	leave	VBN
9935	1786	31	to	to	IN
9935	1786	32	mold	mold	NN
9935	1786	33	and	and	CC
9935	1786	34	use	use	VB
9935	1786	35	in	in	IN
9935	1786	36	other	other	JJ
9935	1786	37	ways	way	NNS
9935	1786	38	.	.	.
9935	1787	1	CORN	CORN	NNP
9935	1787	2	-	-	HYPH
9935	1787	3	MEAL	meal	NN
9935	1787	4	MUSH	MUSH	NNP
9935	1787	5	(	(	-LRB-
9935	1787	6	Sufficient	sufficient	JJ
9935	1787	7	to	to	TO
9935	1787	8	Serve	serve	VB
9935	1787	9	Six	six	CD
9935	1787	10	)	)	-RRB-
9935	1787	11	1	1	CD
9935	1787	12	tsp	tsp	NN
9935	1787	13	.	.	.
9935	1788	1	salt	salt	NN
9935	1788	2	3	3	CD
9935	1788	3	-	-	SYM
9935	1788	4	1/2	1/2	CD
9935	1788	5	c.	c.	NN
9935	1788	6	water	water	NN
9935	1788	7	1	1	CD
9935	1788	8	c.	c.	NN
9935	1788	9	corn	corn	NN
9935	1788	10	meal	meal	NN
9935	1788	11	Add	add	VB
9935	1788	12	the	the	DT
9935	1788	13	salt	salt	NN
9935	1788	14	to	to	IN
9935	1788	15	the	the	DT
9935	1788	16	water	water	NN
9935	1788	17	and	and	CC
9935	1788	18	bring	bring	VB
9935	1788	19	the	the	DT
9935	1788	20	salted	salted	JJ
9935	1788	21	water	water	NN
9935	1788	22	to	to	IN
9935	1788	23	the	the	DT
9935	1788	24	boiling	boiling	NN
9935	1788	25	point	point	NN
9935	1788	26	.	.	.
9935	1789	1	When	when	WRB
9935	1789	2	it	-PRON-	PRP
9935	1789	3	is	be	VBZ
9935	1789	4	boiling	boil	VBG
9935	1789	5	rapidly	rapidly	RB
9935	1789	6	,	,	,
9935	1789	7	sift	sift	VB
9935	1789	8	the	the	DT
9935	1789	9	corn	corn	NN
9935	1789	10	meal	meal	NN
9935	1789	11	slowly	slowly	RB
9935	1789	12	through	through	IN
9935	1789	13	the	the	DT
9935	1789	14	fingers	finger	NNS
9935	1789	15	into	into	IN
9935	1789	16	it	-PRON-	PRP
9935	1789	17	,	,	,
9935	1789	18	and	and	CC
9935	1789	19	at	at	IN
9935	1789	20	the	the	DT
9935	1789	21	same	same	JJ
9935	1789	22	time	time	NN
9935	1789	23	stir	stir	VB
9935	1789	24	it	-PRON-	PRP
9935	1789	25	rapidly	rapidly	RB
9935	1789	26	so	so	IN
9935	1789	27	as	as	IN
9935	1789	28	to	to	TO
9935	1789	29	prevent	prevent	VB
9935	1789	30	the	the	DT
9935	1789	31	formation	formation	NN
9935	1789	32	of	of	IN
9935	1789	33	lumps	lump	NNS
9935	1789	34	.	.	.
9935	1790	1	Any	any	DT
9935	1790	2	mush	mush	NN
9935	1790	3	that	that	WDT
9935	1790	4	contains	contain	VBZ
9935	1790	5	lumps	lumps	NNP
9935	1790	6	has	have	VBZ
9935	1790	7	not	not	RB
9935	1790	8	been	be	VBN
9935	1790	9	properly	properly	RB
9935	1790	10	made	make	VBN
9935	1790	11	and	and	CC
9935	1790	12	should	should	MD
9935	1790	13	not	not	RB
9935	1790	14	be	be	VB
9935	1790	15	served	serve	VBN
9935	1790	16	in	in	IN
9935	1790	17	this	this	DT
9935	1790	18	condition	condition	NN
9935	1790	19	,	,	,
9935	1790	20	as	as	IN
9935	1790	21	it	-PRON-	PRP
9935	1790	22	is	be	VBZ
9935	1790	23	unpalatable	unpalatable	JJ
9935	1790	24	.	.	.
9935	1791	1	Keep	keep	VB
9935	1791	2	stirring	stir	VBG
9935	1791	3	constantly	constantly	RB
9935	1791	4	until	until	IN
9935	1791	5	the	the	DT
9935	1791	6	corn	corn	NN
9935	1791	7	meal	meal	NN
9935	1791	8	thickens	thicken	VBZ
9935	1791	9	;	;	:
9935	1791	10	then	then	RB
9935	1791	11	place	place	VB
9935	1791	12	it	-PRON-	PRP
9935	1791	13	in	in	IN
9935	1791	14	a	a	DT
9935	1791	15	double	double	JJ
9935	1791	16	boiler	boiler	NN
9935	1791	17	and	and	CC
9935	1791	18	allow	allow	VB
9935	1791	19	it	-PRON-	PRP
9935	1791	20	to	to	TO
9935	1791	21	cook	cook	VB
9935	1791	22	from	from	IN
9935	1791	23	2	2	CD
9935	1791	24	to	to	IN
9935	1791	25	4	4	CD
9935	1791	26	hours	hour	NNS
9935	1791	27	,	,	,
9935	1791	28	when	when	WRB
9935	1791	29	it	-PRON-	PRP
9935	1791	30	should	should	MD
9935	1791	31	be	be	VB
9935	1791	32	ready	ready	JJ
9935	1791	33	to	to	TO
9935	1791	34	serve	serve	VB
9935	1791	35	.	.	.
9935	1792	1	This	this	DT
9935	1792	2	method	method	NN
9935	1792	3	of	of	IN
9935	1792	4	cooking	cooking	NN
9935	1792	5	mush	mush	NN
9935	1792	6	is	be	VBZ
9935	1792	7	the	the	DT
9935	1792	8	most	most	RBS
9935	1792	9	convenient	convenient	JJ
9935	1792	10	,	,	,
9935	1792	11	because	because	IN
9935	1792	12	not	not	RB
9935	1792	13	much	much	JJ
9935	1792	14	stirring	stirring	NN
9935	1792	15	is	be	VBZ
9935	1792	16	required	require	VBN
9935	1792	17	after	after	IN
9935	1792	18	the	the	DT
9935	1792	19	corn	corn	NN
9935	1792	20	meal	meal	NN
9935	1792	21	is	be	VBZ
9935	1792	22	thickened	thicken	VBN
9935	1792	23	.	.	.
9935	1793	1	A	a	DT
9935	1793	2	heavy	heavy	JJ
9935	1793	3	aluminum	aluminum	NN
9935	1793	4	kettle	kettle	NN
9935	1793	5	or	or	CC
9935	1793	6	an	an	DT
9935	1793	7	iron	iron	NN
9935	1793	8	pot	pot	NN
9935	1793	9	is	be	VBZ
9935	1793	10	a	a	DT
9935	1793	11	good	good	JJ
9935	1793	12	utensil	utensil	JJ
9935	1793	13	in	in	IN
9935	1793	14	which	which	WDT
9935	1793	15	to	to	TO
9935	1793	16	cook	cook	VB
9935	1793	17	mush	mush	NN
9935	1793	18	,	,	,
9935	1793	19	as	as	IN
9935	1793	20	it	-PRON-	PRP
9935	1793	21	does	do	VBZ
9935	1793	22	not	not	RB
9935	1793	23	burn	burn	VB
9935	1793	24	easily	easily	RB
9935	1793	25	in	in	IN
9935	1793	26	either	either	RB
9935	1793	27	,	,	,
9935	1793	28	although	although	IN
9935	1793	29	almost	almost	RB
9935	1793	30	constant	constant	JJ
9935	1793	31	stirring	stirring	NN
9935	1793	32	is	be	VBZ
9935	1793	33	required	require	VBN
9935	1793	34	.	.	.
9935	1794	1	When	when	WRB
9935	1794	2	the	the	DT
9935	1794	3	mush	mush	NN
9935	1794	4	becomes	become	VBZ
9935	1794	5	very	very	RB
9935	1794	6	thick	thick	JJ
9935	1794	7	,	,	,
9935	1794	8	the	the	DT
9935	1794	9	heated	heated	JJ
9935	1794	10	air	air	NN
9935	1794	11	,	,	,
9935	1794	12	in	in	IN
9935	1794	13	forcing	force	VBG
9935	1794	14	its	-PRON-	PRP$
9935	1794	15	way	way	NN
9935	1794	16	through	through	IN
9935	1794	17	the	the	DT
9935	1794	18	mush	mush	NN
9935	1794	19	in	in	IN
9935	1794	20	the	the	DT
9935	1794	21	process	process	NN
9935	1794	22	of	of	IN
9935	1794	23	boiling	boiling	NN
9935	1794	24	,	,	,
9935	1794	25	makes	make	VBZ
9935	1794	26	the	the	DT
9935	1794	27	mush	mush	NN
9935	1794	28	pop	pop	NN
9935	1794	29	and	and	CC
9935	1794	30	very	very	RB
9935	1794	31	often	often	RB
9935	1794	32	splash	splash	VBP
9935	1794	33	on	on	IN
9935	1794	34	the	the	DT
9935	1794	35	hands	hand	NNS
9935	1794	36	and	and	CC
9935	1794	37	burn	burn	VB
9935	1794	38	them	-PRON-	PRP
9935	1794	39	.	.	.
9935	1795	1	To	to	TO
9935	1795	2	avoid	avoid	VB
9935	1795	3	such	such	PDT
9935	1795	4	an	an	DT
9935	1795	5	accident	accident	NN
9935	1795	6	,	,	,
9935	1795	7	therefore	therefore	RB
9935	1795	8	,	,	,
9935	1795	9	it	-PRON-	PRP
9935	1795	10	is	be	VBZ
9935	1795	11	advisable	advisable	JJ
9935	1795	12	to	to	TO
9935	1795	13	wrap	wrap	VB
9935	1795	14	the	the	DT
9935	1795	15	hand	hand	NN
9935	1795	16	used	use	VBN
9935	1795	17	for	for	IN
9935	1795	18	stirring	stir	VBG
9935	1795	19	in	in	IN
9935	1795	20	a	a	DT
9935	1795	21	towel	towel	NN
9935	1795	22	or	or	CC
9935	1795	23	a	a	DT
9935	1795	24	cloth	cloth	NN
9935	1795	25	.	.	.
9935	1796	1	40	40	CD
9935	1796	2	.	.	.
9935	1797	1	SAUTÃ	SAUTÃ	NNP
9935	1797	2	�	�	NN
9935	1797	3	D	d	JJ
9935	1797	4	CORN	corn	NN
9935	1797	5	-	-	HYPH
9935	1797	6	MEAL	meal	NN
9935	1797	7	-	-	HYPH
9935	1797	8	MUSH.--Mush	MUSH.--Mush	NNP
9935	1797	9	cooked	cook	VBN
9935	1797	10	in	in	IN
9935	1797	11	the	the	DT
9935	1797	12	manner	manner	NN
9935	1797	13	just	just	RB
9935	1797	14	explained	explain	VBN
9935	1797	15	may	may	MD
9935	1797	16	be	be	VB
9935	1797	17	poured	pour	VBN
9935	1797	18	into	into	IN
9935	1797	19	pans	pan	NNS
9935	1797	20	,	,	,
9935	1797	21	such	such	JJ
9935	1797	22	as	as	IN
9935	1797	23	bread	bread	NN
9935	1797	24	pans	pan	NNS
9935	1797	25	,	,	,
9935	1797	26	where	where	WRB
9935	1797	27	it	-PRON-	PRP
9935	1797	28	will	will	MD
9935	1797	29	harden	harden	VB
9935	1797	30	and	and	CC
9935	1797	31	form	form	VB
9935	1797	32	a	a	DT
9935	1797	33	mold	mold	NN
9935	1797	34	that	that	WDT
9935	1797	35	can	can	MD
9935	1797	36	be	be	VB
9935	1797	37	sliced	slice	VBN
9935	1797	38	as	as	IN
9935	1797	39	thick	thick	JJ
9935	1797	40	or	or	CC
9935	1797	41	as	as	RB
9935	1797	42	thin	thin	JJ
9935	1797	43	as	as	IN
9935	1797	44	desired	desire	VBN
9935	1797	45	and	and	CC
9935	1797	46	then	then	RB
9935	1797	47	sautÃ	sautÃ	NNP
9935	1797	48	©	©	NNP
9935	1797	49	d	d	NN
9935	1797	50	.	.	.
9935	1798	1	Corn	corn	NN
9935	1798	2	-	-	HYPH
9935	1798	3	meal	meal	NN
9935	1798	4	mush	mush	NN
9935	1798	5	prepared	prepare	VBD
9935	1798	6	in	in	IN
9935	1798	7	this	this	DT
9935	1798	8	way	way	NN
9935	1798	9	pleases	please	VBZ
9935	1798	10	the	the	DT
9935	1798	11	taste	taste	NN
9935	1798	12	of	of	IN
9935	1798	13	many	many	JJ
9935	1798	14	persons	person	NNS
9935	1798	15	,	,	,
9935	1798	16	and	and	CC
9935	1798	17	while	while	IN
9935	1798	18	some	some	DT
9935	1798	19	persons	person	NNS
9935	1798	20	find	find	VBP
9935	1798	21	it	-PRON-	PRP
9935	1798	22	harder	hard	JJR
9935	1798	23	to	to	TO
9935	1798	24	digest	digest	VB
9935	1798	25	than	than	IN
9935	1798	26	just	just	RB
9935	1798	27	plain	plain	JJ
9935	1798	28	mush	mush	NN
9935	1798	29	,	,	,
9935	1798	30	it	-PRON-	PRP
9935	1798	31	serves	serve	VBZ
9935	1798	32	to	to	TO
9935	1798	33	give	give	VB
9935	1798	34	variety	variety	NN
9935	1798	35	to	to	IN
9935	1798	36	meals	meal	NNS
9935	1798	37	.	.	.
9935	1799	1	For	for	IN
9935	1799	2	sautÃ	sautÃ	NNP
9935	1799	3	©	©	NNP
9935	1799	4	ing	ing	NN
9935	1799	5	mush	mush	NN
9935	1799	6	,	,	,
9935	1799	7	a	a	DT
9935	1799	8	heavy	heavy	JJ
9935	1799	9	iron	iron	NN
9935	1799	10	or	or	CC
9935	1799	11	steel	steel	NN
9935	1799	12	frying	frying	NN
9935	1799	13	pan	pan	NN
9935	1799	14	or	or	CC
9935	1799	15	griddle	griddle	NN
9935	1799	16	should	should	MD
9935	1799	17	be	be	VB
9935	1799	18	used	use	VBN
9935	1799	19	,	,	,
9935	1799	20	because	because	IN
9935	1799	21	utensils	utensil	NNS
9935	1799	22	made	make	VBN
9935	1799	23	of	of	IN
9935	1799	24	thin	thin	JJ
9935	1799	25	material	material	NN
9935	1799	26	will	will	MD
9935	1799	27	allow	allow	VB
9935	1799	28	the	the	DT
9935	1799	29	mush	mush	NN
9935	1799	30	to	to	TO
9935	1799	31	burn	burn	VB
9935	1799	32	before	before	IN
9935	1799	33	it	-PRON-	PRP
9935	1799	34	browns	brown	VBZ
9935	1799	35	properly	properly	RB
9935	1799	36	.	.	.
9935	1800	1	Put	put	VB
9935	1800	2	enough	enough	JJ
9935	1800	3	fat	fat	NN
9935	1800	4	,	,	,
9935	1800	5	such	such	JJ
9935	1800	6	as	as	IN
9935	1800	7	lard	lard	NN
9935	1800	8	,	,	,
9935	1800	9	cooking	cook	VBG
9935	1800	10	oil	oil	NN
9935	1800	11	,	,	,
9935	1800	12	or	or	CC
9935	1800	13	drippings	dripping	NNS
9935	1800	14	,	,	,
9935	1800	15	into	into	IN
9935	1800	16	the	the	DT
9935	1800	17	cooking	cooking	NN
9935	1800	18	utensil	utensil	RB
9935	1800	19	so	so	IN
9935	1800	20	that	that	IN
9935	1800	21	when	when	WRB
9935	1800	22	heated	heat	VBD
9935	1800	23	it	-PRON-	PRP
9935	1800	24	will	will	MD
9935	1800	25	be	be	VB
9935	1800	26	about	about	RB
9935	1800	27	1/4	1/4	CD
9935	1800	28	inch	inch	NN
9935	1800	29	deep	deep	RB
9935	1800	30	all	all	RB
9935	1800	31	over	over	IN
9935	1800	32	the	the	DT
9935	1800	33	surface	surface	NN
9935	1800	34	.	.	.
9935	1801	1	When	when	WRB
9935	1801	2	the	the	DT
9935	1801	3	utensil	utensil	NN
9935	1801	4	is	be	VBZ
9935	1801	5	very	very	RB
9935	1801	6	hot	hot	JJ
9935	1801	7	,	,	,
9935	1801	8	put	put	VBN
9935	1801	9	in	in	IN
9935	1801	10	the	the	DT
9935	1801	11	slices	slice	NNS
9935	1801	12	of	of	IN
9935	1801	13	mush	mush	NN
9935	1801	14	and	and	CC
9935	1801	15	allow	allow	VB
9935	1801	16	them	-PRON-	PRP
9935	1801	17	to	to	TO
9935	1801	18	brown	brown	VB
9935	1801	19	on	on	IN
9935	1801	20	one	one	CD
9935	1801	21	side	side	NN
9935	1801	22	.	.	.
9935	1802	1	Then	then	RB
9935	1802	2	turn	turn	VB
9935	1802	3	the	the	DT
9935	1802	4	slices	slice	NNS
9935	1802	5	over	over	IN
9935	1802	6	carefully	carefully	RB
9935	1802	7	,	,	,
9935	1802	8	so	so	IN
9935	1802	9	as	as	IN
9935	1802	10	not	not	RB
9935	1802	11	to	to	TO
9935	1802	12	break	break	VB
9935	1802	13	them	-PRON-	PRP
9935	1802	14	,	,	,
9935	1802	15	and	and	CC
9935	1802	16	brown	brown	VB
9935	1802	17	them	-PRON-	PRP
9935	1802	18	on	on	IN
9935	1802	19	the	the	DT
9935	1802	20	other	other	JJ
9935	1802	21	side	side	NN
9935	1802	22	.	.	.
9935	1803	1	As	as	IN
9935	1803	2	will	will	MD
9935	1803	3	be	be	VB
9935	1803	4	observed	observe	VBN
9935	1803	5	,	,	,
9935	1803	6	corn	corn	NN
9935	1803	7	-	-	HYPH
9935	1803	8	meal	meal	NN
9935	1803	9	mush	mush	NN
9935	1803	10	does	do	VBZ
9935	1803	11	not	not	RB
9935	1803	12	brown	brown	VB
9935	1803	13	quickly	quickly	RB
9935	1803	14	in	in	IN
9935	1803	15	sautÃ	sautÃ	NNP
9935	1803	16	©	©	NNP
9935	1803	17	ing	ing	NN
9935	1803	18	.	.	.
9935	1804	1	This	this	DT
9935	1804	2	characteristic	characteristic	NN
9935	1804	3	is	be	VBZ
9935	1804	4	due	due	JJ
9935	1804	5	to	to	IN
9935	1804	6	the	the	DT
9935	1804	7	large	large	JJ
9935	1804	8	amount	amount	NN
9935	1804	9	of	of	IN
9935	1804	10	moisture	moisture	NN
9935	1804	11	it	-PRON-	PRP
9935	1804	12	contains	contain	VBZ
9935	1804	13	.	.	.
9935	1805	1	Serve	serve	VB
9935	1805	2	the	the	DT
9935	1805	3	mush	mush	NN
9935	1805	4	hot	hot	JJ
9935	1805	5	,	,	,
9935	1805	6	and	and	CC
9935	1805	7	to	to	TO
9935	1805	8	add	add	VB
9935	1805	9	to	to	IN
9935	1805	10	its	-PRON-	PRP$
9935	1805	11	flavor	flavor	NN
9935	1805	12	serve	serve	VB
9935	1805	13	with	with	IN
9935	1805	14	it	-PRON-	PRP
9935	1805	15	sirup	sirup	NN
9935	1805	16	or	or	CC
9935	1805	17	honey	honey	NN
9935	1805	18	.	.	.
9935	1806	1	41	41	CD
9935	1806	2	.	.	.
9935	1807	1	CORN	CORN	NNP
9935	1807	2	-	-	HYPH
9935	1807	3	MEAL	meal	NN
9935	1807	4	CROQUETTES.--Croquettes	croquettes.--croquette	NNS
9935	1807	5	of	of	IN
9935	1807	6	any	any	DT
9935	1807	7	kind	kind	NN
9935	1807	8	add	add	VBP
9935	1807	9	variety	variety	NN
9935	1807	10	to	to	IN
9935	1807	11	a	a	DT
9935	1807	12	meal	meal	NN
9935	1807	13	,	,	,
9935	1807	14	and	and	CC
9935	1807	15	because	because	IN
9935	1807	16	they	-PRON-	PRP
9935	1807	17	are	be	VBP
9935	1807	18	attractive	attractive	JJ
9935	1807	19	they	-PRON-	PRP
9935	1807	20	appeal	appeal	VBP
9935	1807	21	to	to	IN
9935	1807	22	the	the	DT
9935	1807	23	appetite	appetite	NN
9935	1807	24	.	.	.
9935	1808	1	To	to	TO
9935	1808	2	make	make	VB
9935	1808	3	croquettes	croquette	NNS
9935	1808	4	of	of	IN
9935	1808	5	corn	corn	NN
9935	1808	6	meal	meal	NN
9935	1808	7	,	,	,
9935	1808	8	mold	mold	NN
9935	1808	9	mush	mush	NN
9935	1808	10	as	as	IN
9935	1808	11	for	for	IN
9935	1808	12	sautÃ	sautÃ	NNP
9935	1808	13	©	©	NNP
9935	1808	14	ing	ing	NN
9935	1808	15	.	.	.
9935	1809	1	Then	then	RB
9935	1809	2	cut	cut	VB
9935	1809	3	this	this	DT
9935	1809	4	into	into	IN
9935	1809	5	slices	slice	NNS
9935	1809	6	1	1	CD
9935	1809	7	inch	inch	NN
9935	1809	8	thick	thick	JJ
9935	1809	9	,	,	,
9935	1809	10	and	and	CC
9935	1809	11	cut	cut	VB
9935	1809	12	each	each	DT
9935	1809	13	slice	slice	NN
9935	1809	14	into	into	IN
9935	1809	15	strips	strip	NNS
9935	1809	16	1	1	CD
9935	1809	17	inch	inch	NN
9935	1809	18	wide	wide	JJ
9935	1809	19	.	.	.
9935	1810	1	Roll	roll	VB
9935	1810	2	these	these	DT
9935	1810	3	in	in	IN
9935	1810	4	slightly	slightly	RB
9935	1810	5	beaten	beat	VBN
9935	1810	6	egg	egg	NN
9935	1810	7	and	and	CC
9935	1810	8	then	then	RB
9935	1810	9	in	in	IN
9935	1810	10	crumbs	crumb	NNS
9935	1810	11	,	,	,
9935	1810	12	and	and	CC
9935	1810	13	sautÃ	sautÃ	NNP
9935	1810	14	©	©	NNP
9935	1810	15	them	-PRON-	PRP
9935	1810	16	in	in	IN
9935	1810	17	hot	hot	JJ
9935	1810	18	fat	fat	NN
9935	1810	19	until	until	IN
9935	1810	20	they	-PRON-	PRP
9935	1810	21	are	be	VBP
9935	1810	22	crisp	crisp	JJ
9935	1810	23	and	and	CC
9935	1810	24	brown	brown	JJ
9935	1810	25	.	.	.
9935	1811	1	Serve	serve	VB
9935	1811	2	these	these	DT
9935	1811	3	croquettes	croquette	NNS
9935	1811	4	hot	hot	JJ
9935	1811	5	with	with	IN
9935	1811	6	either	either	DT
9935	1811	7	butter	butter	NN
9935	1811	8	or	or	CC
9935	1811	9	sirup	sirup	NN
9935	1811	10	or	or	CC
9935	1811	11	both	both	DT
9935	1811	12	.	.	.
9935	1812	1	42	42	CD
9935	1812	2	.	.	.
9935	1813	1	LEFT	left	JJ
9935	1813	2	-	-	HYPH
9935	1813	3	OVER	over	NN
9935	1813	4	CORN	corn	NN
9935	1813	5	-	-	HYPH
9935	1813	6	MEAL	MEAL	NNP
9935	1813	7	MUSH.--SautÃ	MUSH.--SautÃ	NNS
9935	1813	8	©	©	NNP
9935	1813	9	d	d	NN
9935	1813	10	corn	corn	NN
9935	1813	11	-	-	HYPH
9935	1813	12	meal	meal	NN
9935	1813	13	mush	mush	NN
9935	1813	14	and	and	CC
9935	1813	15	corn	corn	NN
9935	1813	16	-	-	HYPH
9935	1813	17	meal	meal	NN
9935	1813	18	croquettes	croquette	NNS
9935	1813	19	can	can	MD
9935	1813	20	,	,	,
9935	1813	21	of	of	IN
9935	1813	22	course	course	NN
9935	1813	23	,	,	,
9935	1813	24	be	be	VB
9935	1813	25	made	make	VBN
9935	1813	26	from	from	IN
9935	1813	27	mush	mush	NN
9935	1813	28	that	that	WDT
9935	1813	29	is	be	VBZ
9935	1813	30	left	leave	VBN
9935	1813	31	over	over	RP
9935	1813	32	after	after	IN
9935	1813	33	it	-PRON-	PRP
9935	1813	34	has	have	VBZ
9935	1813	35	been	be	VBN
9935	1813	36	cooked	cook	VBN
9935	1813	37	to	to	TO
9935	1813	38	serve	serve	VB
9935	1813	39	as	as	IN
9935	1813	40	a	a	DT
9935	1813	41	cereal	cereal	NN
9935	1813	42	;	;	:
9935	1813	43	however	however	RB
9935	1813	44	,	,	,
9935	1813	45	if	if	IN
9935	1813	46	there	there	EX
9935	1813	47	is	be	VBZ
9935	1813	48	only	only	RB
9935	1813	49	a	a	DT
9935	1813	50	small	small	JJ
9935	1813	51	quantity	quantity	NN
9935	1813	52	left	leave	VBN
9935	1813	53	,	,	,
9935	1813	54	it	-PRON-	PRP
9935	1813	55	may	may	MD
9935	1813	56	be	be	VB
9935	1813	57	utilized	utilize	VBN
9935	1813	58	in	in	IN
9935	1813	59	still	still	RB
9935	1813	60	another	another	DT
9935	1813	61	way	way	NN
9935	1813	62	,	,	,
9935	1813	63	namely	namely	RB
9935	1813	64	,	,	,
9935	1813	65	as	as	IN
9935	1813	66	a	a	DT
9935	1813	67	garnish	garnish	NN
9935	1813	68	for	for	IN
9935	1813	69	the	the	DT
9935	1813	70	platter	platter	NN
9935	1813	71	on	on	IN
9935	1813	72	which	which	WDT
9935	1813	73	meat	meat	NN
9935	1813	74	is	be	VBZ
9935	1813	75	served	serve	VBN
9935	1813	76	.	.	.
9935	1814	1	To	to	TO
9935	1814	2	prepare	prepare	VB
9935	1814	3	corn	corn	NN
9935	1814	4	-	-	HYPH
9935	1814	5	meal	meal	NN
9935	1814	6	mush	mush	NN
9935	1814	7	in	in	IN
9935	1814	8	this	this	DT
9935	1814	9	way	way	NN
9935	1814	10	,	,	,
9935	1814	11	spread	spread	VB
9935	1814	12	it	-PRON-	PRP
9935	1814	13	about	about	RB
9935	1814	14	1/3	1/3	CD
9935	1814	15	inch	inch	NN
9935	1814	16	thick	thick	JJ
9935	1814	17	in	in	IN
9935	1814	18	a	a	DT
9935	1814	19	pan	pan	NN
9935	1814	20	and	and	CC
9935	1814	21	allow	allow	VB
9935	1814	22	it	-PRON-	PRP
9935	1814	23	to	to	TO
9935	1814	24	cool	cool	VB
9935	1814	25	.	.	.
9935	1815	1	Then	then	RB
9935	1815	2	turn	turn	VB
9935	1815	3	it	-PRON-	PRP
9935	1815	4	out	out	IN
9935	1815	5	of	of	IN
9935	1815	6	the	the	DT
9935	1815	7	pan	pan	NN
9935	1815	8	in	in	IN
9935	1815	9	a	a	DT
9935	1815	10	sheet	sheet	NN
9935	1815	11	on	on	IN
9935	1815	12	a	a	DT
9935	1815	13	board	board	NN
9935	1815	14	that	that	WDT
9935	1815	15	has	have	VBZ
9935	1815	16	been	be	VBN
9935	1815	17	floured	flour	VBN
9935	1815	18	;	;	:
9935	1815	19	that	that	RB
9935	1815	20	is	is	RB
9935	1815	21	,	,	,
9935	1815	22	covered	cover	VBN
9935	1815	23	thinly	thinly	RB
9935	1815	24	with	with	IN
9935	1815	25	flour	flour	NN
9935	1815	26	.	.	.
9935	1816	1	Cut	cut	VB
9935	1816	2	this	this	DT
9935	1816	3	sheet	sheet	NN
9935	1816	4	of	of	IN
9935	1816	5	corn	corn	NN
9935	1816	6	meal	meal	NN
9935	1816	7	into	into	IN
9935	1816	8	small	small	JJ
9935	1816	9	circles	circle	NNS
9935	1816	10	with	with	IN
9935	1816	11	the	the	DT
9935	1816	12	aid	aid	NN
9935	1816	13	of	of	IN
9935	1816	14	a	a	DT
9935	1816	15	round	round	JJ
9935	1816	16	cutter	cutter	NN
9935	1816	17	or	or	CC
9935	1816	18	into	into	IN
9935	1816	19	diamond	diamond	NN
9935	1816	20	shapes	shape	NNS
9935	1816	21	with	with	IN
9935	1816	22	a	a	DT
9935	1816	23	knife	knife	NN
9935	1816	24	,	,	,
9935	1816	25	and	and	CC
9935	1816	26	then	then	RB
9935	1816	27	brown	brown	VB
9935	1816	28	both	both	DT
9935	1816	29	sides	side	NNS
9935	1816	30	of	of	IN
9935	1816	31	each	each	DT
9935	1816	32	of	of	IN
9935	1816	33	these	these	DT
9935	1816	34	in	in	IN
9935	1816	35	butter	butter	NN
9935	1816	36	.	.	.
9935	1817	1	*	*	NFP
9935	1817	2	*	*	NFP
9935	1817	3	*	*	NFP
9935	1817	4	*	*	NFP
9935	1817	5	*	*	NFP
9935	1817	6	WHEAT	wheat	NN
9935	1817	7	ORIGIN	ORIGIN	NNP
9935	1817	8	AND	and	CC
9935	1817	9	USE	USE	NNP
9935	1817	10	43	43	CD
9935	1817	11	.	.	.
9935	1818	1	WHEAT	wheat	NN
9935	1818	2	,	,	,
9935	1818	3	owing	owe	VBG
9935	1818	4	to	to	IN
9935	1818	5	the	the	DT
9935	1818	6	fact	fact	NN
9935	1818	7	that	that	IN
9935	1818	8	it	-PRON-	PRP
9935	1818	9	is	be	VBZ
9935	1818	10	grown	grow	VBN
9935	1818	11	in	in	IN
9935	1818	12	all	all	DT
9935	1818	13	parts	part	NNS
9935	1818	14	of	of	IN
9935	1818	15	the	the	DT
9935	1818	16	world	world	NN
9935	1818	17	and	and	CC
9935	1818	18	forms	form	VBZ
9935	1818	19	the	the	DT
9935	1818	20	basis	basis	NN
9935	1818	21	for	for	IN
9935	1818	22	a	a	DT
9935	1818	23	large	large	JJ
9935	1818	24	amount	amount	NN
9935	1818	25	of	of	IN
9935	1818	26	the	the	DT
9935	1818	27	food	food	NN
9935	1818	28	of	of	IN
9935	1818	29	most	most	JJS
9935	1818	30	people	people	NNS
9935	1818	31	,	,	,
9935	1818	32	is	be	VBZ
9935	1818	33	a	a	DT
9935	1818	34	very	very	RB
9935	1818	35	important	important	JJ
9935	1818	36	grain	grain	NN
9935	1818	37	.	.	.
9935	1819	1	It	-PRON-	PRP
9935	1819	2	was	be	VBD
9935	1819	3	probably	probably	RB
9935	1819	4	a	a	DT
9935	1819	5	native	native	JJ
9935	1819	6	grass	grass	NN
9935	1819	7	of	of	IN
9935	1819	8	Asia	Asia	NNP
9935	1819	9	Minor	Minor	NNP
9935	1819	10	and	and	CC
9935	1819	11	Egypt	Egypt	NNP
9935	1819	12	,	,	,
9935	1819	13	for	for	IN
9935	1819	14	in	in	IN
9935	1819	15	these	these	DT
9935	1819	16	countries	country	NNS
9935	1819	17	it	-PRON-	PRP
9935	1819	18	first	first	RB
9935	1819	19	received	receive	VBD
9935	1819	20	cultivation	cultivation	NN
9935	1819	21	.	.	.
9935	1820	1	From	from	IN
9935	1820	2	the	the	DT
9935	1820	3	land	land	NN
9935	1820	4	of	of	IN
9935	1820	5	its	-PRON-	PRP$
9935	1820	6	origin	origin	NN
9935	1820	7	,	,	,
9935	1820	8	the	the	DT
9935	1820	9	use	use	NN
9935	1820	10	of	of	IN
9935	1820	11	wheat	wheat	NN
9935	1820	12	spread	spread	VB
9935	1820	13	over	over	IN
9935	1820	14	all	all	PDT
9935	1820	15	the	the	DT
9935	1820	16	world	world	NN
9935	1820	17	,	,	,
9935	1820	18	but	but	CC
9935	1820	19	it	-PRON-	PRP
9935	1820	20	was	be	VBD
9935	1820	21	not	not	RB
9935	1820	22	introduced	introduce	VBN
9935	1820	23	into	into	IN
9935	1820	24	America	America	NNP
9935	1820	25	until	until	IN
9935	1820	26	after	after	IN
9935	1820	27	the	the	DT
9935	1820	28	discovery	discovery	NN
9935	1820	29	of	of	IN
9935	1820	30	this	this	DT
9935	1820	31	country	country	NN
9935	1820	32	by	by	IN
9935	1820	33	Columbus	Columbus	NNP
9935	1820	34	.	.	.
9935	1821	1	Now	now	RB
9935	1821	2	,	,	,
9935	1821	3	however	however	RB
9935	1821	4	,	,	,
9935	1821	5	the	the	DT
9935	1821	6	United	United	NNP
9935	1821	7	States	States	NNP
9935	1821	8	raises	raise	VBZ
9935	1821	9	more	more	JJR
9935	1821	10	wheat	wheat	NN
9935	1821	11	than	than	IN
9935	1821	12	any	any	DT
9935	1821	13	other	other	JJ
9935	1821	14	one	one	CD
9935	1821	15	country	country	NN
9935	1821	16	,	,	,
9935	1821	17	and	and	CC
9935	1821	18	nearly	nearly	RB
9935	1821	19	one	one	CD
9935	1821	20	-	-	HYPH
9935	1821	21	fourth	fourth	NN
9935	1821	22	of	of	IN
9935	1821	23	all	all	DT
9935	1821	24	that	that	WDT
9935	1821	25	is	be	VBZ
9935	1821	26	raised	raise	VBN
9935	1821	27	in	in	IN
9935	1821	28	the	the	DT
9935	1821	29	world	world	NN
9935	1821	30	.	.	.
9935	1822	1	Wheat	wheat	NN
9935	1822	2	is	be	VBZ
9935	1822	3	universally	universally	RB
9935	1822	4	used	use	VBN
9935	1822	5	for	for	IN
9935	1822	6	bread	bread	NN
9935	1822	7	,	,	,
9935	1822	8	because	because	IN
9935	1822	9	it	-PRON-	PRP
9935	1822	10	contains	contain	VBZ
9935	1822	11	a	a	DT
9935	1822	12	large	large	JJ
9935	1822	13	amount	amount	NN
9935	1822	14	of	of	IN
9935	1822	15	the	the	DT
9935	1822	16	kind	kind	NN
9935	1822	17	of	of	IN
9935	1822	18	protein	protein	NN
9935	1822	19	that	that	WDT
9935	1822	20	lends	lend	VBZ
9935	1822	21	a	a	DT
9935	1822	22	rubbery	rubbery	JJ
9935	1822	23	consistency	consistency	NN
9935	1822	24	to	to	TO
9935	1822	25	dough	dough	NN
9935	1822	26	and	and	CC
9935	1822	27	thus	thus	RB
9935	1822	28	makes	make	VBZ
9935	1822	29	possible	possible	JJ
9935	1822	30	the	the	DT
9935	1822	31	incorporation	incorporation	NN
9935	1822	32	of	of	IN
9935	1822	33	the	the	DT
9935	1822	34	gas	gas	NN
9935	1822	35	or	or	CC
9935	1822	36	air	air	NN
9935	1822	37	required	require	VBN
9935	1822	38	to	to	TO
9935	1822	39	make	make	VB
9935	1822	40	bread	bread	NN
9935	1822	41	light	light	NN
9935	1822	42	.	.	.
9935	1823	1	The	the	DT
9935	1823	2	use	use	NN
9935	1823	3	of	of	IN
9935	1823	4	wheat	wheat	NN
9935	1823	5	,	,	,
9935	1823	6	however	however	RB
9935	1823	7	,	,	,
9935	1823	8	is	be	VBZ
9935	1823	9	by	by	IN
9935	1823	10	no	no	DT
9935	1823	11	means	means	NN
9935	1823	12	restricted	restrict	VBN
9935	1823	13	to	to	IN
9935	1823	14	bread	bread	NN
9935	1823	15	,	,	,
9935	1823	16	for	for	IN
9935	1823	17	,	,	,
9935	1823	18	as	as	IN
9935	1823	19	is	be	VBZ
9935	1823	20	well	well	RB
9935	1823	21	known	known	JJ
9935	1823	22	,	,	,
9935	1823	23	many	many	JJ
9935	1823	24	cereal	cereal	NN
9935	1823	25	foods	food	NNS
9935	1823	26	are	be	VBP
9935	1823	27	prepared	prepare	VBN
9935	1823	28	from	from	IN
9935	1823	29	this	this	DT
9935	1823	30	grain	grain	NN
9935	1823	31	.	.	.
9935	1824	1	44	44	CD
9935	1824	2	.	.	.
9935	1825	1	In	in	IN
9935	1825	2	its	-PRON-	PRP$
9935	1825	3	simplest	simple	JJS
9935	1825	4	food	food	NN
9935	1825	5	form	form	NN
9935	1825	6	,	,	,
9935	1825	7	wheat	wheat	NN
9935	1825	8	is	be	VBZ
9935	1825	9	prepared	prepare	VBN
9935	1825	10	by	by	IN
9935	1825	11	merely	merely	RB
9935	1825	12	removing	remove	VBG
9935	1825	13	the	the	DT
9935	1825	14	coarse	coarse	JJ
9935	1825	15	bran	bran	NN
9935	1825	16	from	from	IN
9935	1825	17	the	the	DT
9935	1825	18	outside	outside	NN
9935	1825	19	of	of	IN
9935	1825	20	the	the	DT
9935	1825	21	wheat	wheat	NN
9935	1825	22	grain	grain	NN
9935	1825	23	and	and	CC
9935	1825	24	leaving	leave	VBG
9935	1825	25	the	the	DT
9935	1825	26	grain	grain	NN
9935	1825	27	whole	whole	JJ
9935	1825	28	.	.	.
9935	1826	1	This	this	DT
9935	1826	2	is	be	VBZ
9935	1826	3	called	call	VBN
9935	1826	4	_	_	NNP
9935	1826	5	hulled	hull	VBD
9935	1826	6	_	_	NNP
9935	1826	7	,	,	,
9935	1826	8	or	or	CC
9935	1826	9	_	_	NNP
9935	1826	10	whole	whole	JJ
9935	1826	11	_	_	NNP
9935	1826	12	,	,	,
9935	1826	13	_	_	NNP
9935	1826	14	wheat	wheat	NN
9935	1826	15	_	_	NNP
9935	1826	16	,	,	,
9935	1826	17	and	and	CC
9935	1826	18	requires	require	VBZ
9935	1826	19	soaking	soak	VBG
9935	1826	20	or	or	CC
9935	1826	21	long	long	JJ
9935	1826	22	,	,	,
9935	1826	23	slow	slow	JJ
9935	1826	24	cooking	cooking	NN
9935	1826	25	in	in	IN
9935	1826	26	order	order	NN
9935	1826	27	that	that	IN
9935	1826	28	all	all	PDT
9935	1826	29	its	-PRON-	PRP$
9935	1826	30	starch	starch	NN
9935	1826	31	granules	granule	NNS
9935	1826	32	may	may	MD
9935	1826	33	be	be	VB
9935	1826	34	reached	reach	VBN
9935	1826	35	and	and	CC
9935	1826	36	softened	soften	VBN
9935	1826	37	sufficiently	sufficiently	RB
9935	1826	38	to	to	TO
9935	1826	39	make	make	VB
9935	1826	40	it	-PRON-	PRP
9935	1826	41	palatable	palatable	JJ
9935	1826	42	.	.	.
9935	1827	1	The	the	DT
9935	1827	2	other	other	JJ
9935	1827	3	preparations	preparation	NNS
9935	1827	4	are	be	VBP
9935	1827	5	made	make	VBN
9935	1827	6	by	by	IN
9935	1827	7	crushing	crush	VBG
9935	1827	8	or	or	CC
9935	1827	9	grinding	grind	VBG
9935	1827	10	the	the	DT
9935	1827	11	grains	grain	NNS
9935	1827	12	from	from	IN
9935	1827	13	which	which	WDT
9935	1827	14	some	some	DT
9935	1827	15	of	of	IN
9935	1827	16	the	the	DT
9935	1827	17	bran	bran	NN
9935	1827	18	and	and	CC
9935	1827	19	germ	germ	NN
9935	1827	20	has	have	VBZ
9935	1827	21	been	be	VBN
9935	1827	22	removed	remove	VBN
9935	1827	23	.	.	.
9935	1828	1	Besides	besides	IN
9935	1828	2	flour	flour	NN
9935	1828	3	,	,	,
9935	1828	4	which	which	WDT
9935	1828	5	,	,	,
9935	1828	6	as	as	IN
9935	1828	7	has	have	VBZ
9935	1828	8	been	be	VBN
9935	1828	9	implied	imply	VBN
9935	1828	10	,	,	,
9935	1828	11	is	be	VBZ
9935	1828	12	not	not	RB
9935	1828	13	considered	consider	VBN
9935	1828	14	as	as	IN
9935	1828	15	a	a	DT
9935	1828	16	cereal	cereal	NN
9935	1828	17	in	in	IN
9935	1828	18	the	the	DT
9935	1828	19	sense	sense	NN
9935	1828	20	used	use	VBN
9935	1828	21	in	in	IN
9935	1828	22	this	this	DT
9935	1828	23	Section	Section	NNP
9935	1828	24	,	,	,
9935	1828	25	these	these	DT
9935	1828	26	preparations	preparation	NNS
9935	1828	27	include	include	VBP
9935	1828	28	_	_	NNP
9935	1828	29	wheat	wheat	NN
9935	1828	30	grits	grit	VBZ
9935	1828	31	_	_	NNP
9935	1828	32	,	,	,
9935	1828	33	such	such	JJ
9935	1828	34	foods	food	NNS
9935	1828	35	as	as	IN
9935	1828	36	_	_	NNP
9935	1828	37	cream	cream	NN
9935	1828	38	of	of	IN
9935	1828	39	wheat	wheat	NN
9935	1828	40	_	_	NNP
9935	1828	41	and	and	CC
9935	1828	42	_	_	NNP
9935	1828	43	farina	farina	NNP
9935	1828	44	_	_	NNP
9935	1828	45	,	,	,
9935	1828	46	and	and	CC
9935	1828	47	many	many	JJ
9935	1828	48	_	_	NNP
9935	1828	49	ready	ready	JJ
9935	1828	50	-	-	HYPH
9935	1828	51	to	to	TO
9935	1828	52	-	-	HYPH
9935	1828	53	eat	eat	VB
9935	1828	54	cereals	cereal	NNS
9935	1828	55	_	_	NNP
9935	1828	56	.	.	.
9935	1829	1	In	in	IN
9935	1829	2	the	the	DT
9935	1829	3	preparation	preparation	NN
9935	1829	4	of	of	IN
9935	1829	5	wheat	wheat	NN
9935	1829	6	grits	grit	NNS
9935	1829	7	,	,	,
9935	1829	8	much	much	JJ
9935	1829	9	of	of	IN
9935	1829	10	the	the	DT
9935	1829	11	bran	bran	NN
9935	1829	12	is	be	VBZ
9935	1829	13	allowed	allow	VBN
9935	1829	14	to	to	TO
9935	1829	15	remain	remain	VB
9935	1829	16	,	,	,
9935	1829	17	but	but	CC
9935	1829	18	neither	neither	DT
9935	1829	19	cream	cream	NN
9935	1829	20	of	of	IN
9935	1829	21	wheat	wheat	NN
9935	1829	22	nor	nor	CC
9935	1829	23	farina	farina	NN
9935	1829	24	contains	contain	VBZ
9935	1829	25	cellulose	cellulose	NN
9935	1829	26	in	in	IN
9935	1829	27	any	any	DT
9935	1829	28	appreciable	appreciable	JJ
9935	1829	29	quantity	quantity	NN
9935	1829	30	.	.	.
9935	1830	1	As	as	IN
9935	1830	2	the	the	DT
9935	1830	3	addition	addition	NN
9935	1830	4	of	of	IN
9935	1830	5	bran	bran	NN
9935	1830	6	,	,	,
9935	1830	7	however	however	RB
9935	1830	8	,	,	,
9935	1830	9	serves	serve	VBZ
9935	1830	10	to	to	TO
9935	1830	11	give	give	VB
9935	1830	12	these	these	DT
9935	1830	13	foods	food	NNS
9935	1830	14	bulk	bulk	NN
9935	1830	15	,	,	,
9935	1830	16	a	a	DT
9935	1830	17	much	much	RB
9935	1830	18	more	more	RBR
9935	1830	19	ideal	ideal	JJ
9935	1830	20	breakfast	breakfast	NN
9935	1830	21	cereal	cereal	NN
9935	1830	22	will	will	MD
9935	1830	23	result	result	VB
9935	1830	24	if	if	IN
9935	1830	25	,	,	,
9935	1830	26	before	before	IN
9935	1830	27	cooking	cooking	NN
9935	1830	28	,	,	,
9935	1830	29	equal	equal	JJ
9935	1830	30	portions	portion	NNS
9935	1830	31	of	of	IN
9935	1830	32	the	the	DT
9935	1830	33	cereal	cereal	NN
9935	1830	34	and	and	CC
9935	1830	35	the	the	DT
9935	1830	36	bran	bran	NN
9935	1830	37	are	be	VBP
9935	1830	38	mixed	mixed	JJ
9935	1830	39	.	.	.
9935	1831	1	In	in	IN
9935	1831	2	preparing	prepare	VBG
9935	1831	3	ready	ready	JJ
9935	1831	4	-	-	HYPH
9935	1831	5	to	to	TO
9935	1831	6	-	-	HYPH
9935	1831	7	eat	eat	VB
9935	1831	8	wheat	wheat	NN
9935	1831	9	cereals	cereal	NNS
9935	1831	10	for	for	IN
9935	1831	11	the	the	DT
9935	1831	12	market	market	NN
9935	1831	13	,	,	,
9935	1831	14	the	the	DT
9935	1831	15	manufacturers	manufacturer	NNS
9935	1831	16	subject	subject	VBP
9935	1831	17	the	the	DT
9935	1831	18	grains	grain	NNS
9935	1831	19	to	to	IN
9935	1831	20	such	such	JJ
9935	1831	21	elaborate	elaborate	JJ
9935	1831	22	methods	method	NNS
9935	1831	23	of	of	IN
9935	1831	24	cooking	cooking	NN
9935	1831	25	,	,	,
9935	1831	26	rolling	rolling	NN
9935	1831	27	,	,	,
9935	1831	28	and	and	CC
9935	1831	29	toasting	toast	VBG
9935	1831	30	that	that	IN
9935	1831	31	these	these	DT
9935	1831	32	foods	food	NNS
9935	1831	33	require	require	VBP
9935	1831	34	but	but	CC
9935	1831	35	very	very	RB
9935	1831	36	little	little	JJ
9935	1831	37	additional	additional	JJ
9935	1831	38	attention	attention	NN
9935	1831	39	before	before	IN
9935	1831	40	serving	serve	VBG
9935	1831	41	.	.	.
9935	1832	1	The	the	DT
9935	1832	2	only	only	JJ
9935	1832	3	wheat	wheat	NN
9935	1832	4	products	product	NNS
9935	1832	5	that	that	WDT
9935	1832	6	demand	demand	VBP
9935	1832	7	further	further	JJ
9935	1832	8	attention	attention	NN
9935	1832	9	at	at	IN
9935	1832	10	this	this	DT
9935	1832	11	time	time	NN
9935	1832	12	,	,	,
9935	1832	13	therefore	therefore	RB
9935	1832	14	,	,	,
9935	1832	15	are	be	VBP
9935	1832	16	those	those	DT
9935	1832	17	which	which	WDT
9935	1832	18	must	must	MD
9935	1832	19	be	be	VB
9935	1832	20	cooked	cook	VBN
9935	1832	21	before	before	IN
9935	1832	22	they	-PRON-	PRP
9935	1832	23	can	can	MD
9935	1832	24	be	be	VB
9935	1832	25	served	serve	VBN
9935	1832	26	and	and	CC
9935	1832	27	eaten	eat	VBN
9935	1832	28	.	.	.
9935	1833	1	RECIPES	recipe	NNS
9935	1833	2	FOR	for	IN
9935	1833	3	WHEAT	WHEAT	NNP
9935	1833	4	AND	and	CC
9935	1833	5	WHEAT	WHEAT	NNP
9935	1833	6	PRODUCTS	PRODUCTS	NNP
9935	1833	7	45	45	CD
9935	1833	8	.	.	.
9935	1834	1	HULLED	HULLED	NNP
9935	1834	2	WHEAT.--Inasmuch	WHEAT.--Inasmuch	NNP
9935	1834	3	as	as	IN
9935	1834	4	hulled	hull	VBN
9935	1834	5	,	,	,
9935	1834	6	or	or	CC
9935	1834	7	whole	whole	JJ
9935	1834	8	,	,	,
9935	1834	9	wheat	wheat	NN
9935	1834	10	requires	require	VBZ
9935	1834	11	very	very	RB
9935	1834	12	little	little	JJ
9935	1834	13	preparation	preparation	NN
9935	1834	14	for	for	IN
9935	1834	15	the	the	DT
9935	1834	16	market	market	NN
9935	1834	17	,	,	,
9935	1834	18	it	-PRON-	PRP
9935	1834	19	is	be	VBZ
9935	1834	20	a	a	DT
9935	1834	21	comparatively	comparatively	RB
9935	1834	22	cheap	cheap	JJ
9935	1834	23	food	food	NN
9935	1834	24	.	.	.
9935	1835	1	It	-PRON-	PRP
9935	1835	2	is	be	VBZ
9935	1835	3	used	use	VBN
9935	1835	4	almost	almost	RB
9935	1835	5	exclusively	exclusively	RB
9935	1835	6	as	as	IN
9935	1835	7	a	a	DT
9935	1835	8	breakfast	breakfast	NN
9935	1835	9	cereal	cereal	NN
9935	1835	10	,	,	,
9935	1835	11	but	but	CC
9935	1835	12	serves	serve	VBZ
9935	1835	13	as	as	IN
9935	1835	14	a	a	DT
9935	1835	15	good	good	JJ
9935	1835	16	substitute	substitute	NN
9935	1835	17	for	for	IN
9935	1835	18	hominy	hominy	JJ
9935	1835	19	or	or	CC
9935	1835	20	rice	rice	NN
9935	1835	21	.	.	.
9935	1836	1	Although	although	IN
9935	1836	2	,	,	,
9935	1836	3	as	as	IN
9935	1836	4	has	have	VBZ
9935	1836	5	been	be	VBN
9935	1836	6	mentioned	mention	VBN
9935	1836	7	,	,	,
9935	1836	8	it	-PRON-	PRP
9935	1836	9	requires	require	VBZ
9935	1836	10	long	long	JJ
9935	1836	11	cooking	cooking	NN
9935	1836	12	,	,	,
9935	1836	13	its	-PRON-	PRP$
9935	1836	14	preparation	preparation	NN
9935	1836	15	for	for	IN
9935	1836	16	the	the	DT
9935	1836	17	table	table	NN
9935	1836	18	is	be	VBZ
9935	1836	19	so	so	RB
9935	1836	20	simple	simple	JJ
9935	1836	21	that	that	IN
9935	1836	22	the	the	DT
9935	1836	23	cooking	cooking	NN
9935	1836	24	need	need	VBP
9935	1836	25	not	not	RB
9935	1836	26	necessarily	necessarily	RB
9935	1836	27	increase	increase	VB
9935	1836	28	its	-PRON-	PRP$
9935	1836	29	cost	cost	NN
9935	1836	30	materially	materially	RB
9935	1836	31	.	.	.
9935	1837	1	One	one	CD
9935	1837	2	of	of	IN
9935	1837	3	the	the	DT
9935	1837	4	advantages	advantage	NNS
9935	1837	5	of	of	IN
9935	1837	6	this	this	DT
9935	1837	7	food	food	NN
9935	1837	8	is	be	VBZ
9935	1837	9	that	that	IN
9935	1837	10	it	-PRON-	PRP
9935	1837	11	never	never	RB
9935	1837	12	becomes	become	VBZ
9935	1837	13	so	so	RB
9935	1837	14	soft	soft	JJ
9935	1837	15	that	that	IN
9935	1837	16	it	-PRON-	PRP
9935	1837	17	does	do	VBZ
9935	1837	18	not	not	RB
9935	1837	19	require	require	VB
9935	1837	20	thorough	thorough	JJ
9935	1837	21	mastication	mastication	NN
9935	1837	22	.	.	.
9935	1838	1	HULLED	HULLED	NNP
9935	1838	2	WHEAT	WHEAT	NNP
9935	1838	3	(	(	-LRB-
9935	1838	4	Sufficient	sufficient	JJ
9935	1838	5	to	to	TO
9935	1838	6	Serve	serve	VB
9935	1838	7	Four	four	CD
9935	1838	8	)	)	-RRB-
9935	1838	9	1	1	CD
9935	1838	10	c.	c.	NN
9935	1838	11	hulled	hull	VBD
9935	1838	12	wheat	wheat	NN
9935	1838	13	3	3	CD
9935	1838	14	c.	c.	NN
9935	1838	15	water	water	NN
9935	1838	16	1	1	CD
9935	1838	17	tsp	tsp	NN
9935	1838	18	.	.	.
9935	1839	1	salt	salt	NN
9935	1839	2	Look	look	VB
9935	1839	3	the	the	DT
9935	1839	4	wheat	wheat	NN
9935	1839	5	over	over	RB
9935	1839	6	carefully	carefully	RB
9935	1839	7	and	and	CC
9935	1839	8	remove	remove	VB
9935	1839	9	any	any	DT
9935	1839	10	foreign	foreign	JJ
9935	1839	11	matter	matter	NN
9935	1839	12	.	.	.
9935	1840	1	Then	then	RB
9935	1840	2	add	add	VB
9935	1840	3	the	the	DT
9935	1840	4	water	water	NN
9935	1840	5	and	and	CC
9935	1840	6	soak	soak	VB
9935	1840	7	8	8	CD
9935	1840	8	to	to	TO
9935	1840	9	10	10	CD
9935	1840	10	hours	hour	NNS
9935	1840	11	,	,	,
9935	1840	12	or	or	CC
9935	1840	13	overnight	overnight	RB
9935	1840	14	.	.	.
9935	1841	1	Add	add	VB
9935	1841	2	the	the	DT
9935	1841	3	salt	salt	NN
9935	1841	4	,	,	,
9935	1841	5	cook	cook	VB
9935	1841	6	directly	directly	RB
9935	1841	7	over	over	IN
9935	1841	8	the	the	DT
9935	1841	9	flame	flame	NN
9935	1841	10	for	for	IN
9935	1841	11	1/2	1/2	CD
9935	1841	12	hour	hour	NN
9935	1841	13	,	,	,
9935	1841	14	and	and	CC
9935	1841	15	then	then	RB
9935	1841	16	finish	finish	VB
9935	1841	17	cooking	cooking	NN
9935	1841	18	in	in	IN
9935	1841	19	a	a	DT
9935	1841	20	double	double	JJ
9935	1841	21	boiler	boiler	NN
9935	1841	22	for	for	IN
9935	1841	23	3	3	CD
9935	1841	24	to	to	IN
9935	1841	25	4	4	CD
9935	1841	26	hours	hour	NNS
9935	1841	27	.	.	.
9935	1842	1	Serve	serve	VB
9935	1842	2	with	with	IN
9935	1842	3	cream	cream	NN
9935	1842	4	or	or	CC
9935	1842	5	milk	milk	NN
9935	1842	6	and	and	CC
9935	1842	7	sugar	sugar	NN
9935	1842	8	.	.	.
9935	1843	1	46	46	CD
9935	1843	2	.	.	.
9935	1844	1	WHEAT	WHEAT	NNP
9935	1844	2	GRITS.--The	GRITS.--The	NNP
9935	1844	3	cereal	cereal	NN
9935	1844	4	known	know	VBN
9935	1844	5	as	as	IN
9935	1844	6	wheat	wheat	NN
9935	1844	7	grits	grit	NNS
9935	1844	8	is	be	VBZ
9935	1844	9	made	make	VBN
9935	1844	10	commercially	commercially	RB
9935	1844	11	by	by	IN
9935	1844	12	crushing	crush	VBG
9935	1844	13	the	the	DT
9935	1844	14	wheat	wheat	NN
9935	1844	15	grains	grain	NNS
9935	1844	16	and	and	CC
9935	1844	17	allowing	allow	VBG
9935	1844	18	a	a	DT
9935	1844	19	considerable	considerable	JJ
9935	1844	20	proportion	proportion	NN
9935	1844	21	of	of	IN
9935	1844	22	the	the	DT
9935	1844	23	wheat	wheat	NN
9935	1844	24	bran	bran	NN
9935	1844	25	to	to	TO
9935	1844	26	remain	remain	VB
9935	1844	27	.	.	.
9935	1845	1	Grits	grit	NNS
9935	1845	2	may	may	MD
9935	1845	3	be	be	VB
9935	1845	4	used	use	VBN
9935	1845	5	as	as	IN
9935	1845	6	a	a	DT
9935	1845	7	breakfast	breakfast	NN
9935	1845	8	cereal	cereal	NN
9935	1845	9	,	,	,
9935	1845	10	when	when	WRB
9935	1845	11	they	-PRON-	PRP
9935	1845	12	should	should	MD
9935	1845	13	be	be	VB
9935	1845	14	served	serve	VBN
9935	1845	15	hot	hot	JJ
9935	1845	16	with	with	IN
9935	1845	17	cream	cream	NN
9935	1845	18	or	or	CC
9935	1845	19	milk	milk	NN
9935	1845	20	and	and	CC
9935	1845	21	sugar	sugar	NN
9935	1845	22	;	;	:
9935	1845	23	they	-PRON-	PRP
9935	1845	24	also	also	RB
9935	1845	25	make	make	VBP
9935	1845	26	an	an	DT
9935	1845	27	excellent	excellent	JJ
9935	1845	28	luncheon	luncheon	NN
9935	1845	29	dish	dish	NN
9935	1845	30	if	if	IN
9935	1845	31	they	-PRON-	PRP
9935	1845	32	are	be	VBP
9935	1845	33	served	serve	VBN
9935	1845	34	with	with	IN
9935	1845	35	either	either	DT
9935	1845	36	butter	butter	NN
9935	1845	37	or	or	CC
9935	1845	38	gravy	gravy	NN
9935	1845	39	.	.	.
9935	1846	1	The	the	DT
9935	1846	2	fact	fact	NN
9935	1846	3	that	that	IN
9935	1846	4	this	this	DT
9935	1846	5	cereal	cereal	NN
9935	1846	6	contains	contain	VBZ
9935	1846	7	bran	bran	NN
9935	1846	8	makes	make	VBZ
9935	1846	9	it	-PRON-	PRP
9935	1846	10	an	an	DT
9935	1846	11	excellent	excellent	JJ
9935	1846	12	one	one	CD
9935	1846	13	to	to	TO
9935	1846	14	use	use	VB
9935	1846	15	in	in	IN
9935	1846	16	cases	case	NNS
9935	1846	17	where	where	WRB
9935	1846	18	a	a	DT
9935	1846	19	food	food	NN
9935	1846	20	with	with	IN
9935	1846	21	bulk	bulk	NN
9935	1846	22	is	be	VBZ
9935	1846	23	desired	desire	VBN
9935	1846	24	.	.	.
9935	1847	1	The	the	DT
9935	1847	2	accompanying	accompanying	JJ
9935	1847	3	recipe	recipe	NN
9935	1847	4	is	be	VBZ
9935	1847	5	for	for	IN
9935	1847	6	a	a	DT
9935	1847	7	plain	plain	JJ
9935	1847	8	cereal	cereal	NN
9935	1847	9	;	;	:
9935	1847	10	however	however	RB
9935	1847	11	,	,	,
9935	1847	12	an	an	DT
9935	1847	13	excellent	excellent	JJ
9935	1847	14	variation	variation	NN
9935	1847	15	may	may	MD
9935	1847	16	be	be	VB
9935	1847	17	had	have	VBN
9935	1847	18	by	by	IN
9935	1847	19	adding	add	VBG
9935	1847	20	1/2	1/2	CD
9935	1847	21	cupful	cupful	NN
9935	1847	22	of	of	IN
9935	1847	23	well	well	RB
9935	1847	24	-	-	HYPH
9935	1847	25	cleaned	clean	VBN
9935	1847	26	raisins	raisin	NNS
9935	1847	27	1/2	1/2	CD
9935	1847	28	hour	hour	NN
9935	1847	29	before	before	IN
9935	1847	30	serving	serve	VBG
9935	1847	31	.	.	.
9935	1848	1	WHEAT	wheat	NN
9935	1848	2	GRITS	grit	NNS
9935	1848	3	(	(	-LRB-
9935	1848	4	Sufficient	sufficient	JJ
9935	1848	5	to	to	TO
9935	1848	6	Serve	serve	VB
9935	1848	7	Four	four	CD
9935	1848	8	)	)	-RRB-
9935	1848	9	1/2	1/2	CD
9935	1848	10	tsp	tsp	NN
9935	1848	11	.	.	.
9935	1849	1	salt	salt	NN
9935	1849	2	3	3	CD
9935	1849	3	c.	c.	NN
9935	1849	4	boiling	boiling	NN
9935	1849	5	water	water	NN
9935	1849	6	3/4	3/4	CD
9935	1849	7	c.	c.	NN
9935	1849	8	wheat	wheat	NN
9935	1849	9	grits	grit	NNS
9935	1849	10	Add	add	VB
9935	1849	11	the	the	DT
9935	1849	12	salt	salt	NN
9935	1849	13	to	to	IN
9935	1849	14	the	the	DT
9935	1849	15	boiling	boiling	NN
9935	1849	16	water	water	NN
9935	1849	17	,	,	,
9935	1849	18	sift	sift	VB
9935	1849	19	the	the	DT
9935	1849	20	wheat	wheat	NN
9935	1849	21	grits	grit	VBZ
9935	1849	22	through	through	IN
9935	1849	23	the	the	DT
9935	1849	24	fingers	finger	NNS
9935	1849	25	into	into	IN
9935	1849	26	the	the	DT
9935	1849	27	rapidly	rapidly	RB
9935	1849	28	boiling	boil	VBG
9935	1849	29	water	water	NN
9935	1849	30	,	,	,
9935	1849	31	and	and	CC
9935	1849	32	stir	stir	VB
9935	1849	33	rapidly	rapidly	RB
9935	1849	34	to	to	TO
9935	1849	35	prevent	prevent	VB
9935	1849	36	the	the	DT
9935	1849	37	formation	formation	NN
9935	1849	38	of	of	IN
9935	1849	39	lumps	lump	NNS
9935	1849	40	.	.	.
9935	1850	1	Cook	cook	VB
9935	1850	2	for	for	IN
9935	1850	3	a	a	DT
9935	1850	4	few	few	JJ
9935	1850	5	minutes	minute	NNS
9935	1850	6	until	until	IN
9935	1850	7	the	the	DT
9935	1850	8	grits	grit	NNS
9935	1850	9	thicken	thicken	NNP
9935	1850	10	,	,	,
9935	1850	11	and	and	CC
9935	1850	12	then	then	RB
9935	1850	13	place	place	VB
9935	1850	14	in	in	IN
9935	1850	15	a	a	DT
9935	1850	16	double	double	JJ
9935	1850	17	boiler	boiler	NN
9935	1850	18	and	and	CC
9935	1850	19	cook	cook	NN
9935	1850	20	2	2	CD
9935	1850	21	to	to	IN
9935	1850	22	4	4	CD
9935	1850	23	hours	hour	NNS
9935	1850	24	.	.	.
9935	1851	1	47	47	CD
9935	1851	2	.	.	.
9935	1852	1	CREAM	cream	NN
9935	1852	2	OF	of	IN
9935	1852	3	WHEAT.--In	WHEAT.--In	NNP
9935	1852	4	the	the	DT
9935	1852	5	manufacture	manufacture	NN
9935	1852	6	of	of	IN
9935	1852	7	cream	cream	NN
9935	1852	8	of	of	IN
9935	1852	9	wheat	wheat	NN
9935	1852	10	,	,	,
9935	1852	11	not	not	RB
9935	1852	12	only	only	RB
9935	1852	13	is	be	VBZ
9935	1852	14	all	all	PDT
9935	1852	15	the	the	DT
9935	1852	16	bran	bran	NN
9935	1852	17	removed	remove	VBN
9935	1852	18	,	,	,
9935	1852	19	as	as	IN
9935	1852	20	has	have	VBZ
9935	1852	21	been	be	VBN
9935	1852	22	stated	state	VBN
9935	1852	23	,	,	,
9935	1852	24	but	but	CC
9935	1852	25	the	the	DT
9935	1852	26	wheat	wheat	NN
9935	1852	27	is	be	VBZ
9935	1852	28	made	make	VBN
9935	1852	29	fine	fine	JJ
9935	1852	30	and	and	CC
9935	1852	31	granular	granular	JJ
9935	1852	32	.	.	.
9935	1853	1	This	this	DT
9935	1853	2	wheat	wheat	NN
9935	1853	3	preparation	preparation	NN
9935	1853	4	,	,	,
9935	1853	5	therefore	therefore	RB
9935	1853	6	,	,	,
9935	1853	7	does	do	VBZ
9935	1853	8	not	not	RB
9935	1853	9	require	require	VB
9935	1853	10	so	so	RB
9935	1853	11	much	much	JJ
9935	1853	12	cooking	cooking	NN
9935	1853	13	to	to	TO
9935	1853	14	make	make	VB
9935	1853	15	it	-PRON-	PRP
9935	1853	16	palatable	palatable	JJ
9935	1853	17	as	as	IN
9935	1853	18	do	do	VBP
9935	1853	19	some	some	DT
9935	1853	20	of	of	IN
9935	1853	21	the	the	DT
9935	1853	22	other	other	JJ
9935	1853	23	cereals	cereal	NNS
9935	1853	24	;	;	:
9935	1853	25	still	still	RB
9935	1853	26	,	,	,
9935	1853	27	cooking	cook	VBG
9935	1853	28	it	-PRON-	PRP
9935	1853	29	a	a	DT
9935	1853	30	comparatively	comparatively	RB
9935	1853	31	long	long	JJ
9935	1853	32	time	time	NN
9935	1853	33	tends	tend	VBZ
9935	1853	34	to	to	TO
9935	1853	35	improve	improve	VB
9935	1853	36	its	-PRON-	PRP$
9935	1853	37	flavor	flavor	NN
9935	1853	38	.	.	.
9935	1854	1	When	when	WRB
9935	1854	2	made	make	VBN
9935	1854	3	according	accord	VBG
9935	1854	4	to	to	IN
9935	1854	5	the	the	DT
9935	1854	6	following	following	JJ
9935	1854	7	recipe	recipe	NN
9935	1854	8	it	-PRON-	PRP
9935	1854	9	is	be	VBZ
9935	1854	10	a	a	DT
9935	1854	11	very	very	RB
9935	1854	12	good	good	JJ
9935	1854	13	breakfast	breakfast	NN
9935	1854	14	dish	dish	NN
9935	1854	15	:	:	:
9935	1854	16	CREAM	cream	NN
9935	1854	17	OF	of	IN
9935	1854	18	WHEAT	WHEAT	NNP
9935	1854	19	(	(	-LRB-
9935	1854	20	Sufficient	sufficient	JJ
9935	1854	21	to	to	TO
9935	1854	22	Serve	serve	VB
9935	1854	23	Six	six	CD
9935	1854	24	)	)	-RRB-
9935	1854	25	1	1	CD
9935	1854	26	tsp	tsp	NN
9935	1854	27	.	.	.
9935	1855	1	salt	salt	NN
9935	1855	2	4	4	CD
9935	1855	3	-	-	SYM
9935	1855	4	1/2	1/2	CD
9935	1855	5	c.	c.	NN
9935	1855	6	boiling	boiling	NN
9935	1855	7	water	water	NNP
9935	1855	8	3/4	3/4	CD
9935	1855	9	c.	c.	NN
9935	1855	10	cream	cream	NN
9935	1855	11	of	of	IN
9935	1855	12	wheat	wheat	NN
9935	1855	13	Add	add	VB
9935	1855	14	the	the	DT
9935	1855	15	salt	salt	NN
9935	1855	16	to	to	IN
9935	1855	17	the	the	DT
9935	1855	18	boiling	boiling	NN
9935	1855	19	water	water	NN
9935	1855	20	,	,	,
9935	1855	21	and	and	CC
9935	1855	22	when	when	WRB
9935	1855	23	it	-PRON-	PRP
9935	1855	24	bubbles	bubble	VBZ
9935	1855	25	sift	sift	VBP
9935	1855	26	in	in	IN
9935	1855	27	the	the	DT
9935	1855	28	cream	cream	NN
9935	1855	29	of	of	IN
9935	1855	30	wheat	wheat	NN
9935	1855	31	through	through	IN
9935	1855	32	the	the	DT
9935	1855	33	fingers	finger	NNS
9935	1855	34	,	,	,
9935	1855	35	stirring	stir	VBG
9935	1855	36	rapidly	rapidly	RB
9935	1855	37	to	to	TO
9935	1855	38	prevent	prevent	VB
9935	1855	39	the	the	DT
9935	1855	40	formation	formation	NN
9935	1855	41	of	of	IN
9935	1855	42	lumps	lump	NNS
9935	1855	43	.	.	.
9935	1856	1	Cook	cook	VB
9935	1856	2	over	over	IN
9935	1856	3	the	the	DT
9935	1856	4	flame	flame	NN
9935	1856	5	for	for	IN
9935	1856	6	a	a	DT
9935	1856	7	few	few	JJ
9935	1856	8	minutes	minute	NNS
9935	1856	9	until	until	IN
9935	1856	10	it	-PRON-	PRP
9935	1856	11	thickens	thicken	VBZ
9935	1856	12	;	;	:
9935	1856	13	then	then	RB
9935	1856	14	place	place	VB
9935	1856	15	it	-PRON-	PRP
9935	1856	16	in	in	IN
9935	1856	17	a	a	DT
9935	1856	18	double	double	JJ
9935	1856	19	boiler	boiler	NN
9935	1856	20	and	and	CC
9935	1856	21	cook	cook	NN
9935	1856	22	for	for	IN
9935	1856	23	1	1	CD
9935	1856	24	to	to	IN
9935	1856	25	2	2	CD
9935	1856	26	hours	hour	NNS
9935	1856	27	.	.	.
9935	1857	1	Serve	serve	VB
9935	1857	2	hot	hot	JJ
9935	1857	3	with	with	IN
9935	1857	4	cream	cream	NN
9935	1857	5	or	or	CC
9935	1857	6	milk	milk	NN
9935	1857	7	and	and	CC
9935	1857	8	sugar	sugar	NN
9935	1857	9	.	.	.
9935	1858	1	48	48	CD
9935	1858	2	.	.	.
9935	1859	1	CREAM	cream	NN
9935	1859	2	OF	of	IN
9935	1859	3	WHEAT	WHEAT	NNP
9935	1859	4	WITH	with	IN
9935	1859	5	DATES.--Dates	dates.--date	NNS
9935	1859	6	added	add	VBN
9935	1859	7	to	to	IN
9935	1859	8	cream	cream	NN
9935	1859	9	of	of	IN
9935	1859	10	wheat	wheat	NN
9935	1859	11	supply	supply	NN
9935	1859	12	to	to	IN
9935	1859	13	a	a	DT
9935	1859	14	great	great	JJ
9935	1859	15	extent	extent	NN
9935	1859	16	the	the	DT
9935	1859	17	cellulose	cellulose	NN
9935	1859	18	and	and	CC
9935	1859	19	mineral	mineral	NN
9935	1859	20	salts	salt	NNS
9935	1859	21	that	that	WDT
9935	1859	22	are	be	VBP
9935	1859	23	taken	take	VBN
9935	1859	24	out	out	RP
9935	1859	25	when	when	WRB
9935	1859	26	the	the	DT
9935	1859	27	bran	bran	NN
9935	1859	28	is	be	VBZ
9935	1859	29	removed	remove	VBN
9935	1859	30	in	in	IN
9935	1859	31	the	the	DT
9935	1859	32	manufacture	manufacture	NN
9935	1859	33	of	of	IN
9935	1859	34	this	this	DT
9935	1859	35	cereal	cereal	NN
9935	1859	36	.	.	.
9935	1860	1	They	-PRON-	PRP
9935	1860	2	likewise	likewise	RB
9935	1860	3	give	give	VBP
9935	1860	4	to	to	IN
9935	1860	5	it	-PRON-	PRP
9935	1860	6	a	a	DT
9935	1860	7	flavor	flavor	NN
9935	1860	8	that	that	WDT
9935	1860	9	is	be	VBZ
9935	1860	10	very	very	RB
9935	1860	11	satisfactory	satisfactory	JJ
9935	1860	12	,	,	,
9935	1860	13	especially	especially	RB
9935	1860	14	when	when	WRB
9935	1860	15	added	add	VBN
9935	1860	16	in	in	IN
9935	1860	17	the	the	DT
9935	1860	18	manner	manner	NN
9935	1860	19	here	here	RB
9935	1860	20	explained	explain	VBD
9935	1860	21	.	.	.
9935	1861	1	CREAM	cream	NN
9935	1861	2	OF	of	IN
9935	1861	3	WHEAT	wheat	NN
9935	1861	4	WITH	with	IN
9935	1861	5	DATES	date	NNS
9935	1861	6	(	(	-LRB-
9935	1861	7	Sufficient	sufficient	JJ
9935	1861	8	to	to	TO
9935	1861	9	Serve	serve	VB
9935	1861	10	Six	six	CD
9935	1861	11	)	)	-RRB-
9935	1861	12	3/4	3/4	CD
9935	1861	13	c.	c.	NN
9935	1861	14	cream	cream	NN
9935	1861	15	of	of	IN
9935	1861	16	wheat	wheat	NN
9935	1861	17	1	1	CD
9935	1861	18	tsp	tsp	NN
9935	1861	19	.	.	.
9935	1862	1	salt	salt	NN
9935	1862	2	4	4	CD
9935	1862	3	-	-	SYM
9935	1862	4	1/2	1/2	CD
9935	1862	5	c.	c.	NN
9935	1862	6	boiling	boiling	NN
9935	1862	7	water	water	NN
9935	1862	8	3/4	3/4	CD
9935	1862	9	c.	c.	NN
9935	1862	10	dates	date	VBZ
9935	1862	11	Cook	Cook	NNP
9935	1862	12	the	the	DT
9935	1862	13	cream	cream	NN
9935	1862	14	of	of	IN
9935	1862	15	wheat	wheat	NN
9935	1862	16	in	in	IN
9935	1862	17	the	the	DT
9935	1862	18	manner	manner	NN
9935	1862	19	directed	direct	VBN
9935	1862	20	in	in	IN
9935	1862	21	Art	art	NN
9935	1862	22	.	.	.
9935	1863	1	47	47	CD
9935	1863	2	.	.	.
9935	1864	1	Wash	wash	VB
9935	1864	2	the	the	DT
9935	1864	3	dates	date	NNS
9935	1864	4	in	in	IN
9935	1864	5	hot	hot	JJ
9935	1864	6	water	water	NN
9935	1864	7	,	,	,
9935	1864	8	cut	cut	VB
9935	1864	9	them	-PRON-	PRP
9935	1864	10	lengthwise	lengthwise	RB
9935	1864	11	with	with	IN
9935	1864	12	a	a	DT
9935	1864	13	sharp	sharp	JJ
9935	1864	14	knife	knife	NN
9935	1864	15	,	,	,
9935	1864	16	and	and	CC
9935	1864	17	remove	remove	VB
9935	1864	18	the	the	DT
9935	1864	19	seeds	seed	NNS
9935	1864	20	.	.	.
9935	1865	1	Cut	cut	VB
9935	1865	2	each	each	DT
9935	1865	3	date	date	NN
9935	1865	4	into	into	IN
9935	1865	5	four	four	CD
9935	1865	6	pieces	piece	NNS
9935	1865	7	and	and	CC
9935	1865	8	add	add	VB
9935	1865	9	them	-PRON-	PRP
9935	1865	10	to	to	IN
9935	1865	11	the	the	DT
9935	1865	12	cream	cream	NN
9935	1865	13	of	of	IN
9935	1865	14	wheat	wheat	NN
9935	1865	15	10	10	CD
9935	1865	16	minutes	minute	NNS
9935	1865	17	before	before	IN
9935	1865	18	serving	serve	VBG
9935	1865	19	,	,	,
9935	1865	20	stirring	stir	VBG
9935	1865	21	them	-PRON-	PRP
9935	1865	22	into	into	IN
9935	1865	23	the	the	DT
9935	1865	24	cereal	cereal	NN
9935	1865	25	just	just	RB
9935	1865	26	enough	enough	RB
9935	1865	27	to	to	TO
9935	1865	28	distribute	distribute	VB
9935	1865	29	them	-PRON-	PRP
9935	1865	30	evenly	evenly	RB
9935	1865	31	.	.	.
9935	1866	1	Serve	serve	VB
9935	1866	2	hot	hot	JJ
9935	1866	3	with	with	IN
9935	1866	4	cream	cream	NN
9935	1866	5	or	or	CC
9935	1866	6	milk	milk	NN
9935	1866	7	and	and	CC
9935	1866	8	sugar	sugar	NN
9935	1866	9	.	.	.
9935	1867	1	49	49	CD
9935	1867	2	.	.	.
9935	1868	1	FARINA.--The	FARINA.--The	``
9935	1868	2	wheat	wheat	NN
9935	1868	3	preparation	preparation	NNP
9935	1868	4	called	call	VBN
9935	1868	5	farina	farina	NNP
9935	1868	6	is	be	VBZ
9935	1868	7	very	very	RB
9935	1868	8	much	much	RB
9935	1868	9	the	the	DT
9935	1868	10	same	same	JJ
9935	1868	11	as	as	IN
9935	1868	12	cream	cream	NN
9935	1868	13	of	of	IN
9935	1868	14	wheat	wheat	NN
9935	1868	15	,	,	,
9935	1868	16	being	be	VBG
9935	1868	17	manufactured	manufacture	VBN
9935	1868	18	in	in	IN
9935	1868	19	practically	practically	RB
9935	1868	20	the	the	DT
9935	1868	21	same	same	JJ
9935	1868	22	manner	manner	NN
9935	1868	23	.	.	.
9935	1869	1	It	-PRON-	PRP
9935	1869	2	is	be	VBZ
9935	1869	3	a	a	DT
9935	1869	4	good	good	JJ
9935	1869	5	breakfast	breakfast	NN
9935	1869	6	cereal	cereal	NN
9935	1869	7	when	when	WRB
9935	1869	8	properly	properly	RB
9935	1869	9	cooked	cook	VBN
9935	1869	10	,	,	,
9935	1869	11	but	but	CC
9935	1869	12	it	-PRON-	PRP
9935	1869	13	does	do	VBZ
9935	1869	14	not	not	RB
9935	1869	15	contain	contain	VB
9935	1869	16	sufficient	sufficient	JJ
9935	1869	17	cellulose	cellulose	NN
9935	1869	18	to	to	TO
9935	1869	19	put	put	VB
9935	1869	20	it	-PRON-	PRP
9935	1869	21	in	in	IN
9935	1869	22	the	the	DT
9935	1869	23	class	class	NN
9935	1869	24	of	of	IN
9935	1869	25	bulky	bulky	NNP
9935	1869	26	foods	food	NNS
9935	1869	27	.	.	.
9935	1870	1	However	however	RB
9935	1870	2	,	,	,
9935	1870	3	as	as	IN
9935	1870	4	has	have	VBZ
9935	1870	5	been	be	VBN
9935	1870	6	pointed	point	VBN
9935	1870	7	out	out	RP
9935	1870	8	,	,	,
9935	1870	9	this	this	DT
9935	1870	10	bulk	bulk	NN
9935	1870	11	may	may	MD
9935	1870	12	be	be	VB
9935	1870	13	supplied	supply	VBN
9935	1870	14	by	by	IN
9935	1870	15	mixing	mix	VBG
9935	1870	16	with	with	IN
9935	1870	17	it	-PRON-	PRP
9935	1870	18	,	,	,
9935	1870	19	before	before	IN
9935	1870	20	cooking	cooking	NN
9935	1870	21	,	,	,
9935	1870	22	an	an	DT
9935	1870	23	equal	equal	JJ
9935	1870	24	amount	amount	NN
9935	1870	25	of	of	IN
9935	1870	26	bran	bran	NN
9935	1870	27	.	.	.
9935	1871	1	In	in	IN
9935	1871	2	such	such	PDT
9935	1871	3	a	a	DT
9935	1871	4	case	case	NN
9935	1871	5	,	,	,
9935	1871	6	of	of	IN
9935	1871	7	course	course	NN
9935	1871	8	,	,	,
9935	1871	9	more	more	JJR
9935	1871	10	water	water	NN
9935	1871	11	will	will	MD
9935	1871	12	be	be	VB
9935	1871	13	needed	need	VBN
9935	1871	14	and	and	CC
9935	1871	15	the	the	DT
9935	1871	16	cooking	cooking	NN
9935	1871	17	process	process	NN
9935	1871	18	will	will	MD
9935	1871	19	have	have	VB
9935	1871	20	to	to	TO
9935	1871	21	be	be	VB
9935	1871	22	prolonged	prolong	VBN
9935	1871	23	.	.	.
9935	1872	1	Plain	plain	JJ
9935	1872	2	farina	farina	NN
9935	1872	3	should	should	MD
9935	1872	4	be	be	VB
9935	1872	5	prepared	prepare	VBN
9935	1872	6	according	accord	VBG
9935	1872	7	to	to	IN
9935	1872	8	the	the	DT
9935	1872	9	recipe	recipe	NN
9935	1872	10	here	here	RB
9935	1872	11	given	give	VBN
9935	1872	12	,	,	,
9935	1872	13	but	but	CC
9935	1872	14	,	,	,
9935	1872	15	as	as	IN
9935	1872	16	in	in	IN
9935	1872	17	preparing	prepare	VBG
9935	1872	18	cream	cream	NN
9935	1872	19	of	of	IN
9935	1872	20	wheat	wheat	NN
9935	1872	21	,	,	,
9935	1872	22	dates	date	NNS
9935	1872	23	may	may	MD
9935	1872	24	be	be	VB
9935	1872	25	added	add	VBN
9935	1872	26	to	to	IN
9935	1872	27	impart	impart	VB
9935	1872	28	flavor	flavor	NN
9935	1872	29	if	if	IN
9935	1872	30	desired	desire	VBN
9935	1872	31	.	.	.
9935	1873	1	FARINA	FARINA	NNP
9935	1873	2	(	(	-LRB-
9935	1873	3	Sufficient	sufficient	JJ
9935	1873	4	to	to	TO
9935	1873	5	Serve	serve	VB
9935	1873	6	Six	six	CD
9935	1873	7	)	)	-RRB-
9935	1873	8	1	1	CD
9935	1873	9	tsp	tsp	NN
9935	1873	10	.	.	.
9935	1874	1	salt	salt	NN
9935	1874	2	4	4	CD
9935	1874	3	c.	c.	NN
9935	1874	4	boiling	boiling	NN
9935	1874	5	water	water	NNP
9935	1874	6	3/4	3/4	CD
9935	1874	7	c.	c.	NNP
9935	1874	8	farina	farina	NNP
9935	1874	9	Add	Add	NNP
9935	1874	10	the	the	DT
9935	1874	11	salt	salt	NN
9935	1874	12	to	to	IN
9935	1874	13	the	the	DT
9935	1874	14	boiling	boiling	NN
9935	1874	15	water	water	NN
9935	1874	16	,	,	,
9935	1874	17	and	and	CC
9935	1874	18	as	as	IN
9935	1874	19	the	the	DT
9935	1874	20	water	water	NN
9935	1874	21	bubbles	bubble	NNS
9935	1874	22	rapidly	rapidly	RB
9935	1874	23	sift	sift	VBP
9935	1874	24	the	the	DT
9935	1874	25	farina	farina	NN
9935	1874	26	into	into	IN
9935	1874	27	it	-PRON-	PRP
9935	1874	28	slowly	slowly	RB
9935	1874	29	through	through	IN
9935	1874	30	the	the	DT
9935	1874	31	fingers	finger	NNS
9935	1874	32	,	,	,
9935	1874	33	stirring	stir	VBG
9935	1874	34	rapidly	rapidly	RB
9935	1874	35	to	to	TO
9935	1874	36	prevent	prevent	VB
9935	1874	37	the	the	DT
9935	1874	38	formation	formation	NN
9935	1874	39	of	of	IN
9935	1874	40	lumps	lump	NNS
9935	1874	41	.	.	.
9935	1875	1	Then	then	RB
9935	1875	2	place	place	VB
9935	1875	3	it	-PRON-	PRP
9935	1875	4	in	in	IN
9935	1875	5	a	a	DT
9935	1875	6	double	double	JJ
9935	1875	7	boiler	boiler	NN
9935	1875	8	and	and	CC
9935	1875	9	allow	allow	VB
9935	1875	10	it	-PRON-	PRP
9935	1875	11	cook	cook	NN
9935	1875	12	for	for	IN
9935	1875	13	2	2	CD
9935	1875	14	to	to	TO
9935	1875	15	4	4	CD
9935	1875	16	hours	hour	NNS
9935	1875	17	.	.	.
9935	1876	1	Serve	serve	VB
9935	1876	2	hot	hot	JJ
9935	1876	3	with	with	IN
9935	1876	4	cream	cream	NN
9935	1876	5	or	or	CC
9935	1876	6	milk	milk	NN
9935	1876	7	and	and	CC
9935	1876	8	sugar	sugar	NN
9935	1876	9	.	.	.
9935	1877	1	50	50	CD
9935	1877	2	.	.	.
9935	1878	1	GRAHAM	GRAHAM	NNP
9935	1878	2	MUSH	MUSH	NNP
9935	1878	3	WITH	with	IN
9935	1878	4	DATES.--Graham	dates.--graham	NN
9935	1878	5	flour	flour	NN
9935	1878	6	is	be	VBZ
9935	1878	7	a	a	DT
9935	1878	8	wheat	wheat	NN
9935	1878	9	product	product	NN
9935	1878	10	that	that	WDT
9935	1878	11	is	be	VBZ
9935	1878	12	high	high	JJ
9935	1878	13	in	in	IN
9935	1878	14	food	food	NN
9935	1878	15	value	value	NN
9935	1878	16	,	,	,
9935	1878	17	because	because	IN
9935	1878	18	in	in	IN
9935	1878	19	its	-PRON-	PRP$
9935	1878	20	manufacture	manufacture	NN
9935	1878	21	no	no	DT
9935	1878	22	part	part	NN
9935	1878	23	of	of	IN
9935	1878	24	the	the	DT
9935	1878	25	wheat	wheat	NN
9935	1878	26	grain	grain	NN
9935	1878	27	is	be	VBZ
9935	1878	28	removed	remove	VBN
9935	1878	29	.	.	.
9935	1879	1	While	while	IN
9935	1879	2	the	the	DT
9935	1879	3	use	use	NN
9935	1879	4	of	of	IN
9935	1879	5	this	this	DT
9935	1879	6	flour	flour	NN
9935	1879	7	as	as	IN
9935	1879	8	a	a	DT
9935	1879	9	breakfast	breakfast	NN
9935	1879	10	cereal	cereal	NN
9935	1879	11	is	be	VBZ
9935	1879	12	not	not	RB
9935	1879	13	generally	generally	RB
9935	1879	14	known	know	VBN
9935	1879	15	,	,	,
9935	1879	16	it	-PRON-	PRP
9935	1879	17	can	can	MD
9935	1879	18	be	be	VB
9935	1879	19	made	make	VBN
9935	1879	20	into	into	IN
9935	1879	21	a	a	DT
9935	1879	22	very	very	RB
9935	1879	23	appetizing	appetizing	JJ
9935	1879	24	and	and	CC
9935	1879	25	nutritious	nutritious	JJ
9935	1879	26	dish	dish	NN
9935	1879	27	,	,	,
9935	1879	28	especially	especially	RB
9935	1879	29	if	if	IN
9935	1879	30	such	such	JJ
9935	1879	31	fruit	fruit	NN
9935	1879	32	as	as	IN
9935	1879	33	dates	date	NNS
9935	1879	34	is	be	VBZ
9935	1879	35	mixed	mix	VBN
9935	1879	36	with	with	IN
9935	1879	37	it	-PRON-	PRP
9935	1879	38	.	.	.
9935	1880	1	GRAHAM	GRAHAM	NNP
9935	1880	2	MUSH	MUSH	NNP
9935	1880	3	WITH	with	IN
9935	1880	4	DATES	date	NNS
9935	1880	5	(	(	-LRB-
9935	1880	6	Sufficient	sufficient	JJ
9935	1880	7	to	to	TO
9935	1880	8	Serve	serve	VB
9935	1880	9	Six	six	CD
9935	1880	10	)	)	-RRB-
9935	1880	11	1	1	CD
9935	1880	12	-	-	SYM
9935	1880	13	1/4	1/4	CD
9935	1880	14	c.	c.	NNP
9935	1880	15	graham	graham	NNP
9935	1880	16	flour	flour	NN
9935	1880	17	3	3	CD
9935	1880	18	c.	c.	NN
9935	1880	19	water	water	NN
9935	1880	20	1	1	CD
9935	1880	21	tsp	tsp	NN
9935	1880	22	.	.	.
9935	1881	1	salt	salt	NN
9935	1881	2	1	1	CD
9935	1881	3	c.	c.	NN
9935	1881	4	dates	date	VBZ
9935	1881	5	Moisten	Moisten	NNP
9935	1881	6	the	the	DT
9935	1881	7	graham	graham	JJ
9935	1881	8	flour	flour	NN
9935	1881	9	carefully	carefully	RB
9935	1881	10	with	with	IN
9935	1881	11	1	1	CD
9935	1881	12	cupful	cupful	NN
9935	1881	13	of	of	IN
9935	1881	14	the	the	DT
9935	1881	15	cold	cold	JJ
9935	1881	16	water	water	NN
9935	1881	17	.	.	.
9935	1882	1	When	when	WRB
9935	1882	2	perfectly	perfectly	RB
9935	1882	3	smooth	smooth	JJ
9935	1882	4	,	,	,
9935	1882	5	add	add	VB
9935	1882	6	it	-PRON-	PRP
9935	1882	7	to	to	IN
9935	1882	8	the	the	DT
9935	1882	9	remainder	remainder	NN
9935	1882	10	of	of	IN
9935	1882	11	the	the	DT
9935	1882	12	water	water	NN
9935	1882	13	,	,	,
9935	1882	14	to	to	TO
9935	1882	15	which	which	WDT
9935	1882	16	the	the	DT
9935	1882	17	salt	salt	NN
9935	1882	18	has	have	VBZ
9935	1882	19	been	be	VBN
9935	1882	20	added	add	VBN
9935	1882	21	,	,	,
9935	1882	22	and	and	CC
9935	1882	23	boil	boil	VB
9935	1882	24	rapidly	rapidly	RB
9935	1882	25	,	,	,
9935	1882	26	allowing	allow	VBG
9935	1882	27	the	the	DT
9935	1882	28	mixture	mixture	NN
9935	1882	29	to	to	TO
9935	1882	30	cook	cook	VB
9935	1882	31	until	until	IN
9935	1882	32	it	-PRON-	PRP
9935	1882	33	thickens	thicken	VBZ
9935	1882	34	.	.	.
9935	1883	1	Then	then	RB
9935	1883	2	place	place	VB
9935	1883	3	it	-PRON-	PRP
9935	1883	4	in	in	IN
9935	1883	5	a	a	DT
9935	1883	6	double	double	JJ
9935	1883	7	boiler	boiler	NN
9935	1883	8	and	and	CC
9935	1883	9	cook	cook	NN
9935	1883	10	1	1	CD
9935	1883	11	to	to	IN
9935	1883	12	2	2	CD
9935	1883	13	hours	hour	NNS
9935	1883	14	.	.	.
9935	1884	1	Wash	wash	VB
9935	1884	2	the	the	DT
9935	1884	3	dates	date	NNS
9935	1884	4	,	,	,
9935	1884	5	remove	remove	VB
9935	1884	6	the	the	DT
9935	1884	7	stones	stone	NNS
9935	1884	8	,	,	,
9935	1884	9	and	and	CC
9935	1884	10	cut	cut	VB
9935	1884	11	each	each	DT
9935	1884	12	into	into	IN
9935	1884	13	four	four	CD
9935	1884	14	pieces	piece	NNS
9935	1884	15	.	.	.
9935	1885	1	Add	add	VB
9935	1885	2	these	these	DT
9935	1885	3	to	to	IN
9935	1885	4	the	the	DT
9935	1885	5	mush	mush	NN
9935	1885	6	10	10	CD
9935	1885	7	minutes	minute	NNS
9935	1885	8	before	before	IN
9935	1885	9	serving	serve	VBG
9935	1885	10	.	.	.
9935	1886	1	Serve	serve	VB
9935	1886	2	hot	hot	JJ
9935	1886	3	with	with	IN
9935	1886	4	cream	cream	NN
9935	1886	5	or	or	CC
9935	1886	6	milk	milk	NN
9935	1886	7	and	and	CC
9935	1886	8	sugar	sugar	NN
9935	1886	9	.	.	.
9935	1887	1	51	51	CD
9935	1887	2	.	.	.
9935	1888	1	LEFT	left	JJ
9935	1888	2	-	-	HYPH
9935	1888	3	OVER	over	NN
9935	1888	4	WHEAT	WHEAT	NNP
9935	1888	5	CEREALS.--Numerous	cereals.--numerous	JJ
9935	1888	6	ways	way	NNS
9935	1888	7	have	have	VBP
9935	1888	8	been	be	VBN
9935	1888	9	devised	devise	VBN
9935	1888	10	for	for	IN
9935	1888	11	utilizing	utilize	VBG
9935	1888	12	wheat	wheat	NN
9935	1888	13	cereals	cereal	NNS
9935	1888	14	that	that	WDT
9935	1888	15	are	be	VBP
9935	1888	16	left	leave	VBN
9935	1888	17	over	over	RP
9935	1888	18	,	,	,
9935	1888	19	so	so	IN
9935	1888	20	that	that	IN
9935	1888	21	no	no	DT
9935	1888	22	waste	waste	NN
9935	1888	23	need	nee	MD
9935	1888	24	result	result	NN
9935	1888	25	from	from	IN
9935	1888	26	what	what	WP
9935	1888	27	is	be	VBZ
9935	1888	28	not	not	RB
9935	1888	29	eaten	eat	VBN
9935	1888	30	at	at	IN
9935	1888	31	the	the	DT
9935	1888	32	meal	meal	NN
9935	1888	33	for	for	IN
9935	1888	34	which	which	WDT
9935	1888	35	a	a	DT
9935	1888	36	cereal	cereal	NN
9935	1888	37	is	be	VBZ
9935	1888	38	cooked	cook	VBN
9935	1888	39	.	.	.
9935	1889	1	For	for	IN
9935	1889	2	instance	instance	NN
9935	1889	3	,	,	,
9935	1889	4	left	leave	VBN
9935	1889	5	-	-	HYPH
9935	1889	6	over	over	NN
9935	1889	7	hulled	hull	VBN
9935	1889	8	wheat	wheat	NN
9935	1889	9	can	can	MD
9935	1889	10	be	be	VB
9935	1889	11	used	use	VBN
9935	1889	12	in	in	IN
9935	1889	13	soup	soup	NN
9935	1889	14	in	in	IN
9935	1889	15	the	the	DT
9935	1889	16	same	same	JJ
9935	1889	17	way	way	NN
9935	1889	18	as	as	IN
9935	1889	19	barley	barley	NN
9935	1889	20	and	and	CC
9935	1889	21	rice	rice	NN
9935	1889	22	,	,	,
9935	1889	23	and	and	CC
9935	1889	24	plain	plain	JJ
9935	1889	25	cream	cream	NN
9935	1889	26	of	of	IN
9935	1889	27	wheat	wheat	NN
9935	1889	28	and	and	CC
9935	1889	29	farina	farina	NN
9935	1889	30	can	can	MD
9935	1889	31	be	be	VB
9935	1889	32	molded	mold	VBN
9935	1889	33	,	,	,
9935	1889	34	sliced	slice	VBN
9935	1889	35	,	,	,
9935	1889	36	and	and	CC
9935	1889	37	sautÃ	sautÃ	NNP
9935	1889	38	©	©	NNP
9935	1889	39	d	d	NN
9935	1889	40	like	like	IN
9935	1889	41	corn	corn	NN
9935	1889	42	-	-	HYPH
9935	1889	43	meal	meal	NN
9935	1889	44	mush	mush	NN
9935	1889	45	and	and	CC
9935	1889	46	served	serve	VBD
9935	1889	47	with	with	IN
9935	1889	48	sirup	sirup	NN
9935	1889	49	.	.	.
9935	1890	1	The	the	DT
9935	1890	2	molded	mold	VBN
9935	1890	3	cereal	cereal	NN
9935	1890	4	can	can	MD
9935	1890	5	also	also	RB
9935	1890	6	be	be	VB
9935	1890	7	cut	cut	VBN
9935	1890	8	into	into	IN
9935	1890	9	2-inch	2-inch	CD
9935	1890	10	cubes	cube	NNS
9935	1890	11	and	and	CC
9935	1890	12	served	serve	VBD
9935	1890	13	with	with	IN
9935	1890	14	any	any	DT
9935	1890	15	fruit	fruit	NN
9935	1890	16	juice	juice	NN
9935	1890	17	that	that	WDT
9935	1890	18	is	be	VBZ
9935	1890	19	thickened	thicken	VBN
9935	1890	20	slightly	slightly	RB
9935	1890	21	with	with	IN
9935	1890	22	corn	corn	NN
9935	1890	23	starch	starch	NN
9935	1890	24	.	.	.
9935	1891	1	Besides	besides	IN
9935	1891	2	utilizing	utilize	VBG
9935	1891	3	left	leave	VBN
9935	1891	4	-	-	HYPH
9935	1891	5	over	over	RP
9935	1891	6	wheat	wheat	NN
9935	1891	7	cereals	cereal	NNS
9935	1891	8	in	in	IN
9935	1891	9	the	the	DT
9935	1891	10	ways	way	NNS
9935	1891	11	mentioned	mention	VBN
9935	1891	12	,	,	,
9935	1891	13	it	-PRON-	PRP
9935	1891	14	is	be	VBZ
9935	1891	15	possible	possible	JJ
9935	1891	16	to	to	TO
9935	1891	17	make	make	VB
9935	1891	18	them	-PRON-	PRP
9935	1891	19	into	into	IN
9935	1891	20	custards	custards	NNPS
9935	1891	21	and	and	CC
9935	1891	22	soufflÃ	soufflÃ	NNP
9935	1891	23	©	©	NNP
9935	1891	24	s	s	NNP
9935	1891	25	,	,	,
9935	1891	26	as	as	IN
9935	1891	27	is	be	VBZ
9935	1891	28	shown	show	VBN
9935	1891	29	in	in	IN
9935	1891	30	the	the	DT
9935	1891	31	two	two	CD
9935	1891	32	accompanying	accompany	VBG
9935	1891	33	recipes	recipe	NNS
9935	1891	34	,	,	,
9935	1891	35	in	in	IN
9935	1891	36	which	which	WDT
9935	1891	37	cream	cream	NN
9935	1891	38	of	of	IN
9935	1891	39	wheat	wheat	NN
9935	1891	40	may	may	MD
9935	1891	41	be	be	VB
9935	1891	42	used	use	VBN
9935	1891	43	in	in	IN
9935	1891	44	the	the	DT
9935	1891	45	same	same	JJ
9935	1891	46	manner	manner	NN
9935	1891	47	as	as	IN
9935	1891	48	farina	farina	NNP
9935	1891	49	.	.	.
9935	1892	1	FARINA	FARINA	NNP
9935	1892	2	CUSTARD	CUSTARD	NNP
9935	1892	3	(	(	-LRB-
9935	1892	4	Sufficient	sufficient	JJ
9935	1892	5	to	to	TO
9935	1892	6	Serve	serve	VB
9935	1892	7	Six	six	CD
9935	1892	8	)	)	-RRB-
9935	1892	9	1	1	CD
9935	1892	10	c.	c.	NN
9935	1892	11	cold	cold	NNP
9935	1892	12	farina	farina	NNP
9935	1892	13	2	2	CD
9935	1892	14	c.	c.	NNP
9935	1892	15	milk	milk	NN
9935	1892	16	2	2	CD
9935	1892	17	eggs	egg	NNS
9935	1892	18	1/2	1/2	CD
9935	1892	19	c.	c.	NN
9935	1892	20	sugar	sugar	NNP
9935	1892	21	1/4	1/4	CD
9935	1892	22	tsp	tsp	NN
9935	1892	23	.	.	.
9935	1893	1	nutmeg	nutmeg	NNP
9935	1893	2	Stir	Stir	NNP
9935	1893	3	the	the	DT
9935	1893	4	farina	farina	NN
9935	1893	5	and	and	CC
9935	1893	6	milk	milk	NN
9935	1893	7	together	together	RB
9935	1893	8	until	until	IN
9935	1893	9	they	-PRON-	PRP
9935	1893	10	are	be	VBP
9935	1893	11	perfectly	perfectly	RB
9935	1893	12	smooth	smooth	JJ
9935	1893	13	;	;	:
9935	1893	14	then	then	RB
9935	1893	15	add	add	VB
9935	1893	16	the	the	DT
9935	1893	17	eggs	egg	NNS
9935	1893	18	,	,	,
9935	1893	19	beaten	beat	VBN
9935	1893	20	slightly	slightly	RB
9935	1893	21	,	,	,
9935	1893	22	the	the	DT
9935	1893	23	sugar	sugar	NN
9935	1893	24	,	,	,
9935	1893	25	and	and	CC
9935	1893	26	the	the	DT
9935	1893	27	nutmeg	nutmeg	NNS
9935	1893	28	.	.	.
9935	1894	1	Bake	bake	VB
9935	1894	2	in	in	RP
9935	1894	3	a	a	DT
9935	1894	4	moderately	moderately	RB
9935	1894	5	hot	hot	JJ
9935	1894	6	oven	oven	NN
9935	1894	7	until	until	IN
9935	1894	8	firm	firm	NN
9935	1894	9	and	and	CC
9935	1894	10	serve	serve	VB
9935	1894	11	hot	hot	JJ
9935	1894	12	or	or	CC
9935	1894	13	cold	cold	JJ
9935	1894	14	with	with	IN
9935	1894	15	any	any	DT
9935	1894	16	sauce	sauce	NN
9935	1894	17	desired	desire	VBN
9935	1894	18	.	.	.
9935	1895	1	FARINA	FARINA	NNP
9935	1895	2	SOUFFLÃ	SOUFFLÃ	NNP
9935	1895	3	�	�	NNP
9935	1895	4	(	(	-LRB-
9935	1895	5	Sufficient	sufficient	JJ
9935	1895	6	to	to	TO
9935	1895	7	Serve	serve	VB
9935	1895	8	Six	six	CD
9935	1895	9	)	)	-RRB-
9935	1895	10	1	1	CD
9935	1895	11	c.	c.	NN
9935	1895	12	cold	cold	NNP
9935	1895	13	farina	farina	NNP
9935	1895	14	1	1	CD
9935	1895	15	-	-	HYPH
9935	1895	16	1/2	1/2	CD
9935	1895	17	c.	c.	NN
9935	1895	18	milk	milk	NN
9935	1895	19	1/2	1/2	CD
9935	1895	20	tsp	tsp	NN
9935	1895	21	.	.	.
9935	1896	1	salt	salt	NN
9935	1896	2	1/4	1/4	CD
9935	1896	3	tsp	tsp	NN
9935	1896	4	.	.	.
9935	1897	1	paprika	paprika	NNP
9935	1897	2	1	1	CD
9935	1897	3	c.	c.	NN
9935	1897	4	grated	grate	VBD
9935	1897	5	cheese	cheese	NN
9935	1897	6	2	2	CD
9935	1897	7	eggs	egg	NNS
9935	1897	8	Stir	stir	VB
9935	1897	9	the	the	DT
9935	1897	10	farina	farina	NN
9935	1897	11	smooth	smooth	VB
9935	1897	12	with	with	IN
9935	1897	13	the	the	DT
9935	1897	14	milk	milk	NN
9935	1897	15	,	,	,
9935	1897	16	add	add	VB
9935	1897	17	the	the	DT
9935	1897	18	salt	salt	NN
9935	1897	19	,	,	,
9935	1897	20	paprika	paprika	NNP
9935	1897	21	,	,	,
9935	1897	22	grated	grate	VBD
9935	1897	23	cheese	cheese	NN
9935	1897	24	,	,	,
9935	1897	25	and	and	CC
9935	1897	26	egg	egg	NNP
9935	1897	27	yolks	yolk	NNS
9935	1897	28	,	,	,
9935	1897	29	which	which	WDT
9935	1897	30	should	should	MD
9935	1897	31	first	first	RB
9935	1897	32	be	be	VB
9935	1897	33	beaten	beat	VBN
9935	1897	34	.	.	.
9935	1898	1	Then	then	RB
9935	1898	2	beat	beat	VB
9935	1898	3	the	the	DT
9935	1898	4	egg	egg	NN
9935	1898	5	whites	white	NNS
9935	1898	6	stiff	stiff	JJ
9935	1898	7	and	and	CC
9935	1898	8	fold	fold	VB
9935	1898	9	them	-PRON-	PRP
9935	1898	10	into	into	IN
9935	1898	11	the	the	DT
9935	1898	12	mixture	mixture	NN
9935	1898	13	.	.	.
9935	1899	1	Pour	pour	VB
9935	1899	2	all	all	DT
9935	1899	3	into	into	IN
9935	1899	4	a	a	DT
9935	1899	5	buttered	butter	VBN
9935	1899	6	baking	baking	NN
9935	1899	7	dish	dish	NN
9935	1899	8	,	,	,
9935	1899	9	place	place	VB
9935	1899	10	this	this	DT
9935	1899	11	in	in	IN
9935	1899	12	a	a	DT
9935	1899	13	large	large	JJ
9935	1899	14	pan	pan	NN
9935	1899	15	filled	fill	VBN
9935	1899	16	with	with	IN
9935	1899	17	enough	enough	JJ
9935	1899	18	hot	hot	JJ
9935	1899	19	water	water	NN
9935	1899	20	to	to	TO
9935	1899	21	reach	reach	VB
9935	1899	22	almost	almost	RB
9935	1899	23	to	to	IN
9935	1899	24	the	the	DT
9935	1899	25	top	top	NN
9935	1899	26	of	of	IN
9935	1899	27	the	the	DT
9935	1899	28	baking	baking	NN
9935	1899	29	dish	dish	NN
9935	1899	30	,	,	,
9935	1899	31	and	and	CC
9935	1899	32	bake	bake	VB
9935	1899	33	in	in	RP
9935	1899	34	a	a	DT
9935	1899	35	moderately	moderately	RB
9935	1899	36	hot	hot	JJ
9935	1899	37	oven	oven	NN
9935	1899	38	until	until	IN
9935	1899	39	the	the	DT
9935	1899	40	mixture	mixture	NN
9935	1899	41	in	in	IN
9935	1899	42	the	the	DT
9935	1899	43	dish	dish	NN
9935	1899	44	is	be	VBZ
9935	1899	45	firm	firm	JJ
9935	1899	46	in	in	IN
9935	1899	47	the	the	DT
9935	1899	48	center	center	NN
9935	1899	49	.	.	.
9935	1900	1	Serve	serve	VB
9935	1900	2	at	at	IN
9935	1900	3	once	once	RB
9935	1900	4	upon	upon	IN
9935	1900	5	taking	take	VBG
9935	1900	6	from	from	IN
9935	1900	7	the	the	DT
9935	1900	8	oven	oven	NN
9935	1900	9	.	.	.
9935	1901	1	RICE	rice	NN
9935	1901	2	VARIETIES	VARIETIES	NNP
9935	1901	3	AND	and	CC
9935	1901	4	STRUCTURE	structure	NN
9935	1901	5	52	52	CD
9935	1901	6	.	.	.
9935	1902	1	RICE	RICE	NNP
9935	1902	2	,	,	,
9935	1902	3	next	next	RB
9935	1902	4	to	to	IN
9935	1902	5	wheat	wheat	NN
9935	1902	6	,	,	,
9935	1902	7	is	be	VBZ
9935	1902	8	used	use	VBN
9935	1902	9	more	more	RBR
9935	1902	10	extensively	extensively	RB
9935	1902	11	as	as	IN
9935	1902	12	a	a	DT
9935	1902	13	food	food	NN
9935	1902	14	than	than	IN
9935	1902	15	any	any	DT
9935	1902	16	other	other	JJ
9935	1902	17	cereal	cereal	NN
9935	1902	18	.	.	.
9935	1903	1	It	-PRON-	PRP
9935	1903	2	is	be	VBZ
9935	1903	3	a	a	DT
9935	1903	4	plant	plant	NN
9935	1903	5	much	much	JJ
9935	1903	6	like	like	IN
9935	1903	7	wheat	wheat	NN
9935	1903	8	in	in	IN
9935	1903	9	appearance	appearance	NN
9935	1903	10	,	,	,
9935	1903	11	but	but	CC
9935	1903	12	it	-PRON-	PRP
9935	1903	13	grows	grow	VBZ
9935	1903	14	only	only	RB
9935	1903	15	in	in	IN
9935	1903	16	warm	warm	JJ
9935	1903	17	climates	climate	NNS
9935	1903	18	and	and	CC
9935	1903	19	requires	require	VBZ
9935	1903	20	very	very	RB
9935	1903	21	moist	moist	JJ
9935	1903	22	soil	soil	NN
9935	1903	23	.	.	.
9935	1904	1	In	in	IN
9935	1904	2	fact	fact	NN
9935	1904	3	,	,	,
9935	1904	4	the	the	DT
9935	1904	5	best	good	JJS
9935	1904	6	land	land	NN
9935	1904	7	for	for	IN
9935	1904	8	rice	rice	NN
9935	1904	9	is	be	VBZ
9935	1904	10	that	that	DT
9935	1904	11	which	which	WDT
9935	1904	12	may	may	MD
9935	1904	13	be	be	VB
9935	1904	14	flooded	flood	VBN
9935	1904	15	with	with	IN
9935	1904	16	about	about	RB
9935	1904	17	6	6	CD
9935	1904	18	inches	inch	NNS
9935	1904	19	of	of	IN
9935	1904	20	water	water	NN
9935	1904	21	.	.	.
9935	1905	1	This	this	DT
9935	1905	2	cereal	cereal	NN
9935	1905	3	is	be	VBZ
9935	1905	4	of	of	IN
9935	1905	5	two	two	CD
9935	1905	6	kinds	kind	NNS
9935	1905	7	,	,	,
9935	1905	8	namely	namely	RB
9935	1905	9	,	,	,
9935	1905	10	Carolina	Carolina	NNP
9935	1905	11	rice	rice	NN
9935	1905	12	and	and	CC
9935	1905	13	Japanese	japanese	JJ
9935	1905	14	rice	rice	NN
9935	1905	15	.	.	.
9935	1906	1	_	_	NNP
9935	1906	2	Carolina	Carolina	NNP
9935	1906	3	rice	rice	NN
9935	1906	4	_	_	NNP
9935	1906	5	,	,	,
9935	1906	6	which	which	WDT
9935	1906	7	is	be	VBZ
9935	1906	8	raised	raise	VBN
9935	1906	9	chiefly	chiefly	RB
9935	1906	10	in	in	IN
9935	1906	11	the	the	DT
9935	1906	12	southeastern	southeastern	JJ
9935	1906	13	part	part	NN
9935	1906	14	of	of	IN
9935	1906	15	the	the	DT
9935	1906	16	United	United	NNP
9935	1906	17	States	States	NNP
9935	1906	18	,	,	,
9935	1906	19	has	have	VBZ
9935	1906	20	a	a	DT
9935	1906	21	long	long	JJ
9935	1906	22	,	,	,
9935	1906	23	narrow	narrow	JJ
9935	1906	24	grain	grain	NN
9935	1906	25	,	,	,
9935	1906	26	whereas	whereas	IN
9935	1906	27	_	_	NNP
9935	1906	28	Japanese	japanese	JJ
9935	1906	29	rice	rice	NN
9935	1906	30	_	_	NNP
9935	1906	31	,	,	,
9935	1906	32	which	which	WDT
9935	1906	33	originated	originate	VBD
9935	1906	34	in	in	IN
9935	1906	35	Japan	Japan	NNP
9935	1906	36	and	and	CC
9935	1906	37	is	be	VBZ
9935	1906	38	raised	raise	VBN
9935	1906	39	extensively	extensively	RB
9935	1906	40	in	in	IN
9935	1906	41	that	that	DT
9935	1906	42	country	country	NN
9935	1906	43	and	and	CC
9935	1906	44	China	China	NNP
9935	1906	45	and	and	CC
9935	1906	46	India	India	NNP
9935	1906	47	,	,	,
9935	1906	48	has	have	VBZ
9935	1906	49	a	a	DT
9935	1906	50	short	short	JJ
9935	1906	51	,	,	,
9935	1906	52	flat	flat	JJ
9935	1906	53	,	,	,
9935	1906	54	oval	oval	JJ
9935	1906	55	grain	grain	NN
9935	1906	56	.	.	.
9935	1907	1	Efforts	effort	NNS
9935	1907	2	made	make	VBN
9935	1907	3	to	to	TO
9935	1907	4	raise	raise	VB
9935	1907	5	the	the	DT
9935	1907	6	Japanese	japanese	JJ
9935	1907	7	variety	variety	NN
9935	1907	8	in	in	IN
9935	1907	9	the	the	DT
9935	1907	10	United	United	NNP
9935	1907	11	States	States	NNP
9935	1907	12	show	show	VBP
9935	1907	13	a	a	DT
9935	1907	14	peculiarity	peculiarity	NN
9935	1907	15	of	of	IN
9935	1907	16	this	this	DT
9935	1907	17	cereal	cereal	NN
9935	1907	18	,	,	,
9935	1907	19	for	for	IN
9935	1907	20	when	when	WRB
9935	1907	21	it	-PRON-	PRP
9935	1907	22	is	be	VBZ
9935	1907	23	planted	plant	VBN
9935	1907	24	in	in	IN
9935	1907	25	the	the	DT
9935	1907	26	same	same	JJ
9935	1907	27	locality	locality	NN
9935	1907	28	as	as	IN
9935	1907	29	Carolina	Carolina	NNP
9935	1907	30	rice	rice	NN
9935	1907	31	,	,	,
9935	1907	32	it	-PRON-	PRP
9935	1907	33	soon	soon	RB
9935	1907	34	loses	lose	VBZ
9935	1907	35	its	-PRON-	PRP$
9935	1907	36	identity	identity	NN
9935	1907	37	and	and	CC
9935	1907	38	takes	take	VBZ
9935	1907	39	on	on	RP
9935	1907	40	the	the	DT
9935	1907	41	shape	shape	NN
9935	1907	42	of	of	IN
9935	1907	43	the	the	DT
9935	1907	44	other	other	JJ
9935	1907	45	.	.	.
9935	1908	1	Although	although	IN
9935	1908	2	vast	vast	JJ
9935	1908	3	crops	crop	NNS
9935	1908	4	of	of	IN
9935	1908	5	rice	rice	NN
9935	1908	6	are	be	VBP
9935	1908	7	raised	raise	VBN
9935	1908	8	in	in	IN
9935	1908	9	the	the	DT
9935	1908	10	United	United	NNP
9935	1908	11	States	States	NNP
9935	1908	12	,	,	,
9935	1908	13	a	a	DT
9935	1908	14	large	large	JJ
9935	1908	15	quantity	quantity	NN
9935	1908	16	of	of	IN
9935	1908	17	it	-PRON-	PRP
9935	1908	18	must	must	MD
9935	1908	19	be	be	VB
9935	1908	20	imported	import	VBN
9935	1908	21	,	,	,
9935	1908	22	because	because	IN
9935	1908	23	these	these	DT
9935	1908	24	crops	crop	NNS
9935	1908	25	are	be	VBP
9935	1908	26	not	not	RB
9935	1908	27	sufficient	sufficient	JJ
9935	1908	28	to	to	TO
9935	1908	29	supply	supply	VB
9935	1908	30	the	the	DT
9935	1908	31	demands	demand	NNS
9935	1908	32	of	of	IN
9935	1908	33	this	this	DT
9935	1908	34	country	country	NN
9935	1908	35	.	.	.
9935	1909	1	53	53	CD
9935	1909	2	.	.	.
9935	1910	1	Before	before	IN
9935	1910	2	rice	rice	NN
9935	1910	3	grains	grain	NNS
9935	1910	4	are	be	VBP
9935	1910	5	prepared	prepare	VBN
9935	1910	6	for	for	IN
9935	1910	7	use	use	NN
9935	1910	8	as	as	IN
9935	1910	9	food	food	NN
9935	1910	10	,	,	,
9935	1910	11	they	-PRON-	PRP
9935	1910	12	have	have	VBP
9935	1910	13	two	two	CD
9935	1910	14	coverings	covering	NNS
9935	1910	15	.	.	.
9935	1911	1	One	one	CD
9935	1911	2	is	be	VBZ
9935	1911	3	a	a	DT
9935	1911	4	coarse	coarse	JJ
9935	1911	5	husk	husk	NN
9935	1911	6	that	that	WDT
9935	1911	7	is	be	VBZ
9935	1911	8	thrashed	thrash	VBN
9935	1911	9	off	off	RP
9935	1911	10	and	and	CC
9935	1911	11	leaves	leave	VBZ
9935	1911	12	the	the	DT
9935	1911	13	grain	grain	NN
9935	1911	14	in	in	IN
9935	1911	15	the	the	DT
9935	1911	16	form	form	NN
9935	1911	17	of	of	IN
9935	1911	18	unpolished	unpolished	JJ
9935	1911	19	rice	rice	NN
9935	1911	20	and	and	CC
9935	1911	21	the	the	DT
9935	1911	22	other	other	JJ
9935	1911	23	,	,	,
9935	1911	24	a	a	DT
9935	1911	25	thin	thin	JJ
9935	1911	26	,	,	,
9935	1911	27	brown	brown	JJ
9935	1911	28	coating	coating	NN
9935	1911	29	resembling	resembling	NN
9935	1911	30	bran	bran	NN
9935	1911	31	.	.	.
9935	1912	1	This	this	DT
9935	1912	2	thin	thin	JJ
9935	1912	3	coating	coating	NN
9935	1912	4	,	,	,
9935	1912	5	which	which	WDT
9935	1912	6	is	be	VBZ
9935	1912	7	very	very	RB
9935	1912	8	difficult	difficult	JJ
9935	1912	9	to	to	TO
9935	1912	10	remove	remove	VB
9935	1912	11	,	,	,
9935	1912	12	is	be	VBZ
9935	1912	13	called	call	VBN
9935	1912	14	,	,	,
9935	1912	15	after	after	IN
9935	1912	16	its	-PRON-	PRP$
9935	1912	17	removal	removal	NN
9935	1912	18	,	,	,
9935	1912	19	_	_	NNP
9935	1912	20	rice	rice	NN
9935	1912	21	polishings	polishing	NNS
9935	1912	22	_	_	NNP
9935	1912	23	.	.	.
9935	1913	1	At	at	IN
9935	1913	2	one	one	CD
9935	1913	3	time	time	NN
9935	1913	4	,	,	,
9935	1913	5	so	so	RB
9935	1913	6	much	much	JJ
9935	1913	7	was	be	VBD
9935	1913	8	said	say	VBN
9935	1913	9	about	about	IN
9935	1913	10	the	the	DT
9935	1913	11	harmful	harmful	JJ
9935	1913	12	effect	effect	NN
9935	1913	13	of	of	IN
9935	1913	14	polished	polished	JJ
9935	1913	15	rice	rice	NN
9935	1913	16	that	that	WDT
9935	1913	17	a	a	DT
9935	1913	18	demand	demand	NN
9935	1913	19	for	for	IN
9935	1913	20	unpolished	unpolished	JJ
9935	1913	21	rice	rice	NN
9935	1913	22	was	be	VBD
9935	1913	23	begun	begin	VBN
9935	1913	24	.	.	.
9935	1914	1	This	this	DT
9935	1914	2	feeling	feeling	NN
9935	1914	3	of	of	IN
9935	1914	4	harm	harm	NN
9935	1914	5	,	,	,
9935	1914	6	however	however	RB
9935	1914	7	,	,	,
9935	1914	8	was	be	VBD
9935	1914	9	unnecessary	unnecessary	JJ
9935	1914	10	,	,	,
9935	1914	11	for	for	IN
9935	1914	12	while	while	IN
9935	1914	13	polished	polished	JJ
9935	1914	14	rice	rice	NN
9935	1914	15	lacks	lack	VBZ
9935	1914	16	mineral	mineral	NN
9935	1914	17	matter	matter	NN
9935	1914	18	to	to	IN
9935	1914	19	a	a	DT
9935	1914	20	great	great	JJ
9935	1914	21	extent	extent	NN
9935	1914	22	,	,	,
9935	1914	23	it	-PRON-	PRP
9935	1914	24	is	be	VBZ
9935	1914	25	hot	hot	JJ
9935	1914	26	harmful	harmful	JJ
9935	1914	27	to	to	IN
9935	1914	28	a	a	DT
9935	1914	29	person	person	NN
9935	1914	30	and	and	CC
9935	1914	31	need	need	VB
9935	1914	32	cause	cause	VB
9935	1914	33	no	no	DT
9935	1914	34	uneasiness	uneasiness	NN
9935	1914	35	,	,	,
9935	1914	36	unless	unless	IN
9935	1914	37	the	the	DT
9935	1914	38	other	other	JJ
9935	1914	39	articles	article	NNS
9935	1914	40	of	of	IN
9935	1914	41	the	the	DT
9935	1914	42	diet	diet	NN
9935	1914	43	do	do	VBP
9935	1914	44	not	not	RB
9935	1914	45	supply	supply	VB
9935	1914	46	a	a	DT
9935	1914	47	sufficient	sufficient	JJ
9935	1914	48	amount	amount	NN
9935	1914	49	of	of	IN
9935	1914	50	this	this	DT
9935	1914	51	food	food	NN
9935	1914	52	substance	substance	NN
9935	1914	53	.	.	.
9935	1915	1	After	after	IN
9935	1915	2	the	the	DT
9935	1915	3	inner	inner	JJ
9935	1915	4	coating	coating	NN
9935	1915	5	has	have	VBZ
9935	1915	6	been	be	VBN
9935	1915	7	removed	remove	VBN
9935	1915	8	,	,	,
9935	1915	9	some	some	DT
9935	1915	10	of	of	IN
9935	1915	11	the	the	DT
9935	1915	12	rice	rice	NN
9935	1915	13	is	be	VBZ
9935	1915	14	treated	treat	VBN
9935	1915	15	with	with	IN
9935	1915	16	paraffin	paraffin	NN
9935	1915	17	or	or	CC
9935	1915	18	glucose	glucose	NN
9935	1915	19	and	and	CC
9935	1915	20	talc	talc	NN
9935	1915	21	to	to	TO
9935	1915	22	give	give	VB
9935	1915	23	it	-PRON-	PRP
9935	1915	24	a	a	DT
9935	1915	25	glazed	glaze	VBN
9935	1915	26	appearance	appearance	NN
9935	1915	27	.	.	.
9935	1916	1	This	this	DT
9935	1916	2	is	be	VBZ
9935	1916	3	called	call	VBN
9935	1916	4	_	_	NNP
9935	1916	5	polish	polish	NN
9935	1916	6	_	_	NNP
9935	1916	7	,	,	,
9935	1916	8	and	and	CC
9935	1916	9	is	be	VBZ
9935	1916	10	sometimes	sometimes	RB
9935	1916	11	confounded	confound	VBN
9935	1916	12	with	with	IN
9935	1916	13	the	the	DT
9935	1916	14	term	term	NN
9935	1916	15	rice	rice	NN
9935	1916	16	polishings	polishing	NNS
9935	1916	17	.	.	.
9935	1917	1	However	however	RB
9935	1917	2	,	,	,
9935	1917	3	no	no	DT
9935	1917	4	confusion	confusion	NN
9935	1917	5	regarding	regard	VBG
9935	1917	6	these	these	DT
9935	1917	7	terms	term	NNS
9935	1917	8	will	will	MD
9935	1917	9	result	result	VB
9935	1917	10	if	if	IN
9935	1917	11	it	-PRON-	PRP
9935	1917	12	is	be	VBZ
9935	1917	13	remembered	remember	VBN
9935	1917	14	that	that	IN
9935	1917	15	rice	rice	NN
9935	1917	16	polishings	polishing	NNS
9935	1917	17	are	be	VBP
9935	1917	18	the	the	DT
9935	1917	19	thin	thin	JJ
9935	1917	20	inner	inner	JJ
9935	1917	21	coating	coating	NN
9935	1917	22	that	that	WDT
9935	1917	23	is	be	VBZ
9935	1917	24	removed	remove	VBN
9935	1917	25	and	and	CC
9935	1917	26	polish	polish	JJ
9935	1917	27	is	be	VBZ
9935	1917	28	what	what	WP
9935	1917	29	is	be	VBZ
9935	1917	30	added	add	VBN
9935	1917	31	to	to	IN
9935	1917	32	the	the	DT
9935	1917	33	rice	rice	NN
9935	1917	34	.	.	.
9935	1918	1	In	in	IN
9935	1918	2	composition	composition	NN
9935	1918	3	,	,	,
9935	1918	4	rice	rice	NN
9935	1918	5	differs	differ	NNS
9935	1918	6	from	from	IN
9935	1918	7	the	the	DT
9935	1918	8	other	other	JJ
9935	1918	9	cereals	cereal	NNS
9935	1918	10	in	in	IN
9935	1918	11	that	that	IN
9935	1918	12	it	-PRON-	PRP
9935	1918	13	is	be	VBZ
9935	1918	14	practically	practically	RB
9935	1918	15	all	all	DT
9935	1918	16	starch	starch	NN
9935	1918	17	and	and	CC
9935	1918	18	contains	contain	VBZ
9935	1918	19	almost	almost	RB
9935	1918	20	no	no	DT
9935	1918	21	fat	fat	NN
9935	1918	22	nor	nor	CC
9935	1918	23	protein	protein	NN
9935	1918	24	.	.	.
9935	1919	1	54	54	CD
9935	1919	2	.	.	.
9935	1920	1	To	to	TO
9935	1920	2	be	be	VB
9935	1920	3	perfect	perfect	JJ
9935	1920	4	,	,	,
9935	1920	5	rice	rice	NN
9935	1920	6	should	should	MD
9935	1920	7	be	be	VB
9935	1920	8	unbroken	unbroken	JJ
9935	1920	9	and	and	CC
9935	1920	10	uniform	uniform	JJ
9935	1920	11	in	in	IN
9935	1920	12	size	size	NN
9935	1920	13	,	,	,
9935	1920	14	and	and	CC
9935	1920	15	in	in	IN
9935	1920	16	order	order	NN
9935	1920	17	that	that	IN
9935	1920	18	it	-PRON-	PRP
9935	1920	19	may	may	MD
9935	1920	20	be	be	VB
9935	1920	21	put	put	VBN
9935	1920	22	on	on	IN
9935	1920	23	the	the	DT
9935	1920	24	market	market	NN
9935	1920	25	in	in	IN
9935	1920	26	this	this	DT
9935	1920	27	form	form	NN
9935	1920	28	the	the	DT
9935	1920	29	broken	broken	JJ
9935	1920	30	grains	grain	NNS
9935	1920	31	are	be	VBP
9935	1920	32	sifted	sift	VBN
9935	1920	33	out	out	RP
9935	1920	34	.	.	.
9935	1921	1	These	these	DT
9935	1921	2	broken	broken	JJ
9935	1921	3	grains	grain	NNS
9935	1921	4	are	be	VBP
9935	1921	5	sold	sell	VBN
9935	1921	6	at	at	IN
9935	1921	7	a	a	DT
9935	1921	8	lower	low	JJR
9935	1921	9	price	price	NN
9935	1921	10	than	than	IN
9935	1921	11	the	the	DT
9935	1921	12	whole	whole	JJ
9935	1921	13	grains	grain	NNS
9935	1921	14	,	,	,
9935	1921	15	but	but	CC
9935	1921	16	the	the	DT
9935	1921	17	only	only	JJ
9935	1921	18	difference	difference	NN
9935	1921	19	between	between	IN
9935	1921	20	them	-PRON-	PRP
9935	1921	21	is	be	VBZ
9935	1921	22	their	-PRON-	PRP$
9935	1921	23	appearance	appearance	NN
9935	1921	24	,	,	,
9935	1921	25	the	the	DT
9935	1921	26	broken	broken	JJ
9935	1921	27	grains	grain	NNS
9935	1921	28	being	be	VBG
9935	1921	29	quite	quite	RB
9935	1921	30	as	as	RB
9935	1921	31	nutritious	nutritious	JJ
9935	1921	32	as	as	IN
9935	1921	33	the	the	DT
9935	1921	34	whole	whole	JJ
9935	1921	35	grains	grain	NNS
9935	1921	36	.	.	.
9935	1922	1	In	in	IN
9935	1922	2	either	either	DT
9935	1922	3	form	form	NN
9935	1922	4	,	,	,
9935	1922	5	rice	rice	NN
9935	1922	6	is	be	VBZ
9935	1922	7	a	a	DT
9935	1922	8	comparatively	comparatively	RB
9935	1922	9	cheap	cheap	JJ
9935	1922	10	food	food	NN
9935	1922	11	,	,	,
9935	1922	12	because	because	IN
9935	1922	13	it	-PRON-	PRP
9935	1922	14	is	be	VBZ
9935	1922	15	plentiful	plentiful	JJ
9935	1922	16	,	,	,
9935	1922	17	easily	easily	RB
9935	1922	18	transported	transport	VBN
9935	1922	19	,	,	,
9935	1922	20	and	and	CC
9935	1922	21	keeps	keep	VBZ
9935	1922	22	perfectly	perfectly	RB
9935	1922	23	for	for	IN
9935	1922	24	an	an	DT
9935	1922	25	indefinite	indefinite	JJ
9935	1922	26	period	period	NN
9935	1922	27	of	of	IN
9935	1922	28	time	time	NN
9935	1922	29	with	with	IN
9935	1922	30	very	very	RB
9935	1922	31	little	little	JJ
9935	1922	32	care	care	NN
9935	1922	33	in	in	IN
9935	1922	34	storage	storage	NN
9935	1922	35	.	.	.
9935	1923	1	Before	before	IN
9935	1923	2	rice	rice	NN
9935	1923	3	is	be	VBZ
9935	1923	4	used	use	VBN
9935	1923	5	,	,	,
9935	1923	6	it	-PRON-	PRP
9935	1923	7	should	should	MD
9935	1923	8	be	be	VB
9935	1923	9	carefully	carefully	RB
9935	1923	10	examined	examine	VBN
9935	1923	11	and	and	CC
9935	1923	12	freed	free	VBN
9935	1923	13	from	from	IN
9935	1923	14	the	the	DT
9935	1923	15	husks	husk	NNS
9935	1923	16	that	that	WDT
9935	1923	17	are	be	VBP
9935	1923	18	apt	apt	JJ
9935	1923	19	to	to	TO
9935	1923	20	remain	remain	VB
9935	1923	21	in	in	IN
9935	1923	22	it	-PRON-	PRP
9935	1923	23	;	;	:
9935	1923	24	then	then	RB
9935	1923	25	it	-PRON-	PRP
9935	1923	26	should	should	MD
9935	1923	27	be	be	VB
9935	1923	28	washed	wash	VBN
9935	1923	29	in	in	IN
9935	1923	30	hot	hot	JJ
9935	1923	31	water	water	NN
9935	1923	32	.	.	.
9935	1924	1	The	the	DT
9935	1924	2	water	water	NN
9935	1924	3	in	in	IN
9935	1924	4	which	which	WDT
9935	1924	5	rice	rice	NN
9935	1924	6	is	be	VBZ
9935	1924	7	washed	wash	VBN
9935	1924	8	will	will	MD
9935	1924	9	have	have	VB
9935	1924	10	a	a	DT
9935	1924	11	milky	milky	JJ
9935	1924	12	appearance	appearance	NN
9935	1924	13	,	,	,
9935	1924	14	which	which	WDT
9935	1924	15	is	be	VBZ
9935	1924	16	due	due	JJ
9935	1924	17	to	to	IN
9935	1924	18	the	the	DT
9935	1924	19	coating	coating	NN
9935	1924	20	that	that	WDT
9935	1924	21	is	be	VBZ
9935	1924	22	put	put	VBN
9935	1924	23	on	on	RP
9935	1924	24	in	in	IN
9935	1924	25	polishing	polish	VBG
9935	1924	26	rice	rice	NN
9935	1924	27	.	.	.
9935	1925	1	RECIPES	RECIPES	NNP
9935	1925	2	FOR	for	IN
9935	1925	3	RICE	rice	NN
9935	1925	4	55	55	CD
9935	1925	5	.	.	.
9935	1926	1	Rice	rice	NN
9935	1926	2	may	may	MD
9935	1926	3	be	be	VB
9935	1926	4	cooked	cook	VBN
9935	1926	5	by	by	IN
9935	1926	6	three	three	CD
9935	1926	7	methods	method	NNS
9935	1926	8	,	,	,
9935	1926	9	each	each	DT
9935	1926	10	of	of	IN
9935	1926	11	which	which	WDT
9935	1926	12	requires	require	VBZ
9935	1926	13	a	a	DT
9935	1926	14	different	different	JJ
9935	1926	15	proportion	proportion	NN
9935	1926	16	of	of	IN
9935	1926	17	water	water	NN
9935	1926	18	.	.	.
9935	1927	1	These	these	DT
9935	1927	2	methods	method	NNS
9935	1927	3	are	be	VBP
9935	1927	4	_	_	NNP
9935	1927	5	boiling	boil	VBG
9935	1927	6	_	_	NNP
9935	1927	7	,	,	,
9935	1927	8	which	which	WDT
9935	1927	9	requires	require	VBZ
9935	1927	10	twelve	twelve	CD
9935	1927	11	times	time	NNS
9935	1927	12	as	as	RB
9935	1927	13	much	much	JJ
9935	1927	14	water	water	NN
9935	1927	15	as	as	IN
9935	1927	16	rice	rice	NN
9935	1927	17	;	;	:
9935	1927	18	the	the	DT
9935	1927	19	_	_	NNP
9935	1927	20	Japanese	japanese	JJ
9935	1927	21	method	method	NN
9935	1927	22	_	_	NNP
9935	1927	23	,	,	,
9935	1927	24	which	which	WDT
9935	1927	25	requires	require	VBZ
9935	1927	26	five	five	CD
9935	1927	27	times	time	NNS
9935	1927	28	as	as	RB
9935	1927	29	much	much	RB
9935	1927	30	;	;	:
9935	1927	31	and	and	CC
9935	1927	32	_	_	NNP
9935	1927	33	steaming	steam	VBG
9935	1927	34	_	_	NNP
9935	1927	35	,	,	,
9935	1927	36	which	which	WDT
9935	1927	37	requires	require	VBZ
9935	1927	38	two	two	CD
9935	1927	39	and	and	CC
9935	1927	40	one	one	CD
9935	1927	41	-	-	HYPH
9935	1927	42	half	half	NN
9935	1927	43	times	time	NNS
9935	1927	44	as	as	RB
9935	1927	45	much	much	RB
9935	1927	46	.	.	.
9935	1928	1	Whichever	whichever	WDT
9935	1928	2	of	of	IN
9935	1928	3	these	these	DT
9935	1928	4	methods	method	NNS
9935	1928	5	is	be	VBZ
9935	1928	6	employed	employ	VBN
9935	1928	7	,	,	,
9935	1928	8	however	however	RB
9935	1928	9	,	,	,
9935	1928	10	it	-PRON-	PRP
9935	1928	11	should	should	MD
9935	1928	12	be	be	VB
9935	1928	13	remembered	remember	VBN
9935	1928	14	that	that	IN
9935	1928	15	the	the	DT
9935	1928	16	rice	rice	NN
9935	1928	17	grains	grain	NNS
9935	1928	18	,	,	,
9935	1928	19	when	when	WRB
9935	1928	20	properly	properly	RB
9935	1928	21	cooked	cook	VBN
9935	1928	22	,	,	,
9935	1928	23	must	must	MD
9935	1928	24	be	be	VB
9935	1928	25	whole	whole	JJ
9935	1928	26	and	and	CC
9935	1928	27	distinct	distinct	JJ
9935	1928	28	.	.	.
9935	1929	1	To	to	TO
9935	1929	2	give	give	VB
9935	1929	3	them	-PRON-	PRP
9935	1929	4	this	this	DT
9935	1929	5	form	form	NN
9935	1929	6	and	and	CC
9935	1929	7	prevent	prevent	VB
9935	1929	8	the	the	DT
9935	1929	9	rice	rice	NN
9935	1929	10	from	from	IN
9935	1929	11	having	have	VBG
9935	1929	12	a	a	DT
9935	1929	13	pasty	pasty	NN
9935	1929	14	appearance	appearance	NN
9935	1929	15	,	,	,
9935	1929	16	this	this	DT
9935	1929	17	cereal	cereal	NN
9935	1929	18	should	should	MD
9935	1929	19	not	not	RB
9935	1929	20	be	be	VB
9935	1929	21	stirred	stir	VBN
9935	1929	22	too	too	RB
9935	1929	23	much	much	RB
9935	1929	24	in	in	IN
9935	1929	25	cooking	cooking	NN
9935	1929	26	nor	nor	CC
9935	1929	27	should	should	MD
9935	1929	28	it	-PRON-	PRP
9935	1929	29	be	be	VB
9935	1929	30	cooked	cook	VBN
9935	1929	31	too	too	RB
9935	1929	32	long	long	RB
9935	1929	33	.	.	.
9935	1930	1	56	56	CD
9935	1930	2	.	.	.
9935	1931	1	BOILED	BOILED	NNP
9935	1931	2	RICE.--Boiling	RICE.--Boiling	NNP
9935	1931	3	is	be	VBZ
9935	1931	4	about	about	IN
9935	1931	5	the	the	DT
9935	1931	6	simplest	simple	JJS
9935	1931	7	way	way	NN
9935	1931	8	in	in	IN
9935	1931	9	which	which	WDT
9935	1931	10	to	to	TO
9935	1931	11	prepare	prepare	VB
9935	1931	12	rice	rice	NN
9935	1931	13	for	for	IN
9935	1931	14	the	the	DT
9935	1931	15	table	table	NN
9935	1931	16	.	.	.
9935	1932	1	Properly	properly	RB
9935	1932	2	boiled	boil	VBN
9935	1932	3	rice	rice	NN
9935	1932	4	not	not	RB
9935	1932	5	only	only	RB
9935	1932	6	forms	form	VBZ
9935	1932	7	a	a	DT
9935	1932	8	valuable	valuable	JJ
9935	1932	9	dish	dish	NN
9935	1932	10	itself	-PRON-	PRP
9935	1932	11	,	,	,
9935	1932	12	but	but	CC
9935	1932	13	is	be	VBZ
9935	1932	14	an	an	DT
9935	1932	15	excellent	excellent	JJ
9935	1932	16	foundation	foundation	NN
9935	1932	17	for	for	IN
9935	1932	18	other	other	JJ
9935	1932	19	dishes	dish	NNS
9935	1932	20	that	that	WDT
9935	1932	21	may	may	MD
9935	1932	22	be	be	VB
9935	1932	23	served	serve	VBN
9935	1932	24	at	at	IN
9935	1932	25	any	any	DT
9935	1932	26	meal	meal	NN
9935	1932	27	.	.	.
9935	1933	1	The	the	DT
9935	1933	2	water	water	NN
9935	1933	3	in	in	IN
9935	1933	4	which	which	WDT
9935	1933	5	rice	rice	NN
9935	1933	6	is	be	VBZ
9935	1933	7	boiled	boil	VBN
9935	1933	8	should	should	MD
9935	1933	9	not	not	RB
9935	1933	10	be	be	VB
9935	1933	11	wasted	waste	VBN
9935	1933	12	,	,	,
9935	1933	13	as	as	IN
9935	1933	14	it	-PRON-	PRP
9935	1933	15	contains	contain	VBZ
9935	1933	16	much	much	JJ
9935	1933	17	nutritive	nutritive	JJ
9935	1933	18	material	material	NN
9935	1933	19	.	.	.
9935	1934	1	This	this	DT
9935	1934	2	water	water	NN
9935	1934	3	may	may	MD
9935	1934	4	be	be	VB
9935	1934	5	utilized	utilize	VBN
9935	1934	6	in	in	IN
9935	1934	7	the	the	DT
9935	1934	8	preparation	preparation	NN
9935	1934	9	of	of	IN
9935	1934	10	soups	soup	NNS
9935	1934	11	or	or	CC
9935	1934	12	sauces	sauce	NNS
9935	1934	13	,	,	,
9935	1934	14	or	or	CC
9935	1934	15	it	-PRON-	PRP
9935	1934	16	may	may	MD
9935	1934	17	even	even	RB
9935	1934	18	be	be	VB
9935	1934	19	used	use	VBN
9935	1934	20	to	to	TO
9935	1934	21	supply	supply	VB
9935	1934	22	the	the	DT
9935	1934	23	liquid	liquid	NN
9935	1934	24	required	require	VBN
9935	1934	25	in	in	IN
9935	1934	26	the	the	DT
9935	1934	27	making	making	NN
9935	1934	28	of	of	IN
9935	1934	29	yeast	yeast	NN
9935	1934	30	bread	bread	NN
9935	1934	31	.	.	.
9935	1935	1	The	the	DT
9935	1935	2	following	following	JJ
9935	1935	3	recipe	recipe	NN
9935	1935	4	sets	set	NNS
9935	1935	5	forth	forth	RB
9935	1935	6	clearly	clearly	RB
9935	1935	7	how	how	WRB
9935	1935	8	rice	rice	NN
9935	1935	9	should	should	MD
9935	1935	10	be	be	VB
9935	1935	11	boiled	boil	VBN
9935	1935	12	:	:	:
9935	1935	13	BOILED	BOILED	NNP
9935	1935	14	RICE	RICE	NNP
9935	1935	15	(	(	-LRB-
9935	1935	16	Sufficient	sufficient	JJ
9935	1935	17	to	to	TO
9935	1935	18	Serve	serve	VB
9935	1935	19	Eight	eight	CD
9935	1935	20	)	)	-RRB-
9935	1935	21	1	1	CD
9935	1935	22	c.	c.	NN
9935	1935	23	rice	rice	NN
9935	1935	24	3	3	CD
9935	1935	25	tsp	tsp	NN
9935	1935	26	.	.	.
9935	1936	1	salt	salt	NN
9935	1936	2	3	3	CD
9935	1936	3	qt	qt	UH
9935	1936	4	.	.	.
9935	1937	1	boiling	boil	VBG
9935	1937	2	water	water	NN
9935	1937	3	Wash	wash	VB
9935	1937	4	the	the	DT
9935	1937	5	rice	rice	NN
9935	1937	6	carefully	carefully	RB
9935	1937	7	and	and	CC
9935	1937	8	add	add	VB
9935	1937	9	it	-PRON-	PRP
9935	1937	10	to	to	IN
9935	1937	11	the	the	DT
9935	1937	12	boiling	boil	VBG
9935	1937	13	salted	salt	VBN
9935	1937	14	water	water	NN
9935	1937	15	.	.	.
9935	1938	1	Boil	Boil	NNP
9935	1938	2	rapidly	rapidly	RB
9935	1938	3	until	until	IN
9935	1938	4	the	the	DT
9935	1938	5	water	water	NN
9935	1938	6	begins	begin	VBZ
9935	1938	7	to	to	TO
9935	1938	8	appear	appear	VB
9935	1938	9	milky	milky	NNP
9935	1938	10	because	because	IN
9935	1938	11	of	of	IN
9935	1938	12	the	the	DT
9935	1938	13	starch	starch	NN
9935	1938	14	coming	come	VBG
9935	1938	15	out	out	IN
9935	1938	16	of	of	IN
9935	1938	17	the	the	DT
9935	1938	18	rice	rice	NN
9935	1938	19	into	into	IN
9935	1938	20	the	the	DT
9935	1938	21	water	water	NN
9935	1938	22	or	or	CC
9935	1938	23	until	until	IN
9935	1938	24	a	a	DT
9935	1938	25	grain	grain	NN
9935	1938	26	can	can	MD
9935	1938	27	be	be	VB
9935	1938	28	easily	easily	RB
9935	1938	29	crushed	crush	VBN
9935	1938	30	between	between	IN
9935	1938	31	the	the	DT
9935	1938	32	fingers	finger	NNS
9935	1938	33	.	.	.
9935	1939	1	Drain	drain	VB
9935	1939	2	the	the	DT
9935	1939	3	cooked	cooked	JJ
9935	1939	4	rice	rice	NN
9935	1939	5	through	through	IN
9935	1939	6	a	a	DT
9935	1939	7	colander	colander	NN
9935	1939	8	,	,	,
9935	1939	9	and	and	CC
9935	1939	10	then	then	RB
9935	1939	11	pour	pour	VB
9935	1939	12	cold	cold	JJ
9935	1939	13	water	water	NN
9935	1939	14	over	over	IN
9935	1939	15	the	the	DT
9935	1939	16	rice	rice	NN
9935	1939	17	in	in	IN
9935	1939	18	the	the	DT
9935	1939	19	colander	colander	NN
9935	1939	20	,	,	,
9935	1939	21	so	so	IN
9935	1939	22	as	as	IN
9935	1939	23	to	to	TO
9935	1939	24	wash	wash	VB
9935	1939	25	out	out	RP
9935	1939	26	the	the	DT
9935	1939	27	loose	loose	JJ
9935	1939	28	starch	starch	NN
9935	1939	29	and	and	CC
9935	1939	30	leave	leave	VB
9935	1939	31	each	each	DT
9935	1939	32	grain	grain	NN
9935	1939	33	distinct	distinct	JJ
9935	1939	34	.	.	.
9935	1940	1	Reheat	reheat	VB
9935	1940	2	the	the	DT
9935	1940	3	rice	rice	NN
9935	1940	4	by	by	IN
9935	1940	5	shaking	shake	VBG
9935	1940	6	it	-PRON-	PRP
9935	1940	7	over	over	IN
9935	1940	8	the	the	DT
9935	1940	9	fire	fire	NN
9935	1940	10	,	,	,
9935	1940	11	and	and	CC
9935	1940	12	serve	serve	VB
9935	1940	13	hot	hot	JJ
9935	1940	14	with	with	IN
9935	1940	15	butter	butter	NN
9935	1940	16	,	,	,
9935	1940	17	gravy	gravy	NN
9935	1940	18	,	,	,
9935	1940	19	or	or	CC
9935	1940	20	cream	cream	NN
9935	1940	21	or	or	CC
9935	1940	22	milk	milk	NN
9935	1940	23	and	and	CC
9935	1940	24	sugar	sugar	NN
9935	1940	25	.	.	.
9935	1941	1	57	57	CD
9935	1941	2	.	.	.
9935	1942	1	JAPANESE	japanese	JJ
9935	1942	2	METHOD	METHOD	NNP
9935	1942	3	OF	of	IN
9935	1942	4	COOKING	COOKING	NNP
9935	1942	5	RICE.--Rice	RICE.--Rice	NNP
9935	1942	6	prepared	prepare	VBN
9935	1942	7	by	by	IN
9935	1942	8	the	the	DT
9935	1942	9	Japanese	japanese	JJ
9935	1942	10	method	method	NN
9935	1942	11	may	may	MD
9935	1942	12	be	be	VB
9935	1942	13	used	use	VBN
9935	1942	14	in	in	IN
9935	1942	15	the	the	DT
9935	1942	16	same	same	JJ
9935	1942	17	ways	way	NNS
9935	1942	18	as	as	IN
9935	1942	19	boiled	boil	VBN
9935	1942	20	rice	rice	NN
9935	1942	21	.	.	.
9935	1943	1	However	however	RB
9935	1943	2	,	,	,
9935	1943	3	unless	unless	IN
9935	1943	4	some	some	DT
9935	1943	5	use	use	NN
9935	1943	6	is	be	VBZ
9935	1943	7	to	to	TO
9935	1943	8	be	be	VB
9935	1943	9	made	make	VBN
9935	1943	10	of	of	IN
9935	1943	11	the	the	DT
9935	1943	12	liquid	liquid	NN
9935	1943	13	from	from	IN
9935	1943	14	boiled	boil	VBN
9935	1943	15	rice	rice	NN
9935	1943	16	,	,	,
9935	1943	17	the	the	DT
9935	1943	18	Japanese	japanese	JJ
9935	1943	19	method	method	NN
9935	1943	20	has	have	VBZ
9935	1943	21	the	the	DT
9935	1943	22	advantage	advantage	NN
9935	1943	23	of	of	IN
9935	1943	24	being	be	VBG
9935	1943	25	a	a	DT
9935	1943	26	more	more	RBR
9935	1943	27	economical	economical	JJ
9935	1943	28	way	way	NN
9935	1943	29	of	of	IN
9935	1943	30	cooking	cook	VBG
9935	1943	31	this	this	DT
9935	1943	32	cereal	cereal	NN
9935	1943	33	.	.	.
9935	1944	1	JAPANESE	japanese	JJ
9935	1944	2	METHOD	METHOD	NNP
9935	1944	3	(	(	-LRB-
9935	1944	4	Sufficient	sufficient	JJ
9935	1944	5	to	to	TO
9935	1944	6	Serve	serve	VB
9935	1944	7	Eight	eight	CD
9935	1944	8	)	)	-RRB-
9935	1944	9	1	1	CD
9935	1944	10	c.	c.	NN
9935	1944	11	rice	rice	NNP
9935	1944	12	1	1	CD
9935	1944	13	-	-	HYPH
9935	1944	14	1/2	1/2	CD
9935	1944	15	tsp	tsp	NN
9935	1944	16	.	.	.
9935	1945	1	salt	salt	NN
9935	1945	2	5	5	CD
9935	1945	3	c.	c.	NN
9935	1945	4	boiling	boiling	NN
9935	1945	5	water	water	NN
9935	1945	6	Wash	wash	VB
9935	1945	7	the	the	DT
9935	1945	8	rice	rice	NN
9935	1945	9	,	,	,
9935	1945	10	add	add	VB
9935	1945	11	it	-PRON-	PRP
9935	1945	12	to	to	IN
9935	1945	13	the	the	DT
9935	1945	14	boiling	boil	VBG
9935	1945	15	salted	salt	VBN
9935	1945	16	water	water	NN
9935	1945	17	,	,	,
9935	1945	18	and	and	CC
9935	1945	19	boil	boil	VB
9935	1945	20	slowly	slowly	RB
9935	1945	21	for	for	IN
9935	1945	22	15	15	CD
9935	1945	23	minutes	minute	NNS
9935	1945	24	.	.	.
9935	1946	1	Then	then	RB
9935	1946	2	cover	cover	VB
9935	1946	3	the	the	DT
9935	1946	4	utensil	utensil	NN
9935	1946	5	in	in	IN
9935	1946	6	which	which	WDT
9935	1946	7	the	the	DT
9935	1946	8	rice	rice	NN
9935	1946	9	is	be	VBZ
9935	1946	10	cooking	cook	VBG
9935	1946	11	and	and	CC
9935	1946	12	place	place	VB
9935	1946	13	it	-PRON-	PRP
9935	1946	14	in	in	IN
9935	1946	15	the	the	DT
9935	1946	16	oven	oven	NN
9935	1946	17	for	for	IN
9935	1946	18	15	15	CD
9935	1946	19	minutes	minute	NNS
9935	1946	20	more	more	JJR
9935	1946	21	,	,	,
9935	1946	22	in	in	IN
9935	1946	23	order	order	NN
9935	1946	24	to	to	TO
9935	1946	25	evaporate	evaporate	VB
9935	1946	26	the	the	DT
9935	1946	27	water	water	NN
9935	1946	28	more	more	RBR
9935	1946	29	completely	completely	RB
9935	1946	30	and	and	CC
9935	1946	31	make	make	VB
9935	1946	32	the	the	DT
9935	1946	33	grains	grain	NNS
9935	1946	34	soft	soft	JJ
9935	1946	35	without	without	IN
9935	1946	36	being	be	VBG
9935	1946	37	mushy	mushy	JJ
9935	1946	38	.	.	.
9935	1947	1	Serve	serve	VB
9935	1947	2	in	in	IN
9935	1947	3	the	the	DT
9935	1947	4	same	same	JJ
9935	1947	5	way	way	NN
9935	1947	6	as	as	IN
9935	1947	7	boiled	boil	VBN
9935	1947	8	rice	rice	NN
9935	1947	9	.	.	.
9935	1948	1	58	58	CD
9935	1948	2	.	.	.
9935	1949	1	STEAMED	STEAMED	NNP
9935	1949	2	RICE.--To	RICE.--To	NNP
9935	1949	3	steam	steam	NN
9935	1949	4	rice	rice	NN
9935	1949	5	requires	require	VBZ
9935	1949	6	more	more	JJR
9935	1949	7	time	time	NN
9935	1949	8	than	than	IN
9935	1949	9	either	either	DT
9935	1949	10	of	of	IN
9935	1949	11	the	the	DT
9935	1949	12	preceding	precede	VBG
9935	1949	13	cooking	cooking	NN
9935	1949	14	methods	method	NNS
9935	1949	15	,	,	,
9935	1949	16	but	but	CC
9935	1949	17	it	-PRON-	PRP
9935	1949	18	causes	cause	VBZ
9935	1949	19	no	no	DT
9935	1949	20	loss	loss	NN
9935	1949	21	of	of	IN
9935	1949	22	food	food	NN
9935	1949	23	material	material	NN
9935	1949	24	.	.	.
9935	1950	1	Then	then	RB
9935	1950	2	,	,	,
9935	1950	3	too	too	RB
9935	1950	4	,	,	,
9935	1950	5	unless	unless	IN
9935	1950	6	the	the	DT
9935	1950	7	rice	rice	NN
9935	1950	8	is	be	VBZ
9935	1950	9	stirred	stir	VBN
9935	1950	10	too	too	RB
9935	1950	11	much	much	RB
9935	1950	12	while	while	IN
9935	1950	13	it	-PRON-	PRP
9935	1950	14	is	be	VBZ
9935	1950	15	steaming	steam	VBG
9935	1950	16	,	,	,
9935	1950	17	it	-PRON-	PRP
9935	1950	18	will	will	MD
9935	1950	19	have	have	VB
9935	1950	20	a	a	DT
9935	1950	21	better	well	JJR
9935	1950	22	appearance	appearance	NN
9935	1950	23	than	than	IN
9935	1950	24	rice	rice	NN
9935	1950	25	cooked	cook	VBN
9935	1950	26	by	by	IN
9935	1950	27	the	the	DT
9935	1950	28	other	other	JJ
9935	1950	29	methods	method	NNS
9935	1950	30	.	.	.
9935	1951	1	As	as	IN
9935	1951	2	in	in	IN
9935	1951	3	the	the	DT
9935	1951	4	case	case	NN
9935	1951	5	of	of	IN
9935	1951	6	boiled	boil	VBN
9935	1951	7	rice	rice	NN
9935	1951	8	,	,	,
9935	1951	9	steamed	steamed	JJ
9935	1951	10	rice	rice	NN
9935	1951	11	may	may	MD
9935	1951	12	be	be	VB
9935	1951	13	used	use	VBN
9935	1951	14	as	as	IN
9935	1951	15	the	the	DT
9935	1951	16	foundation	foundation	NN
9935	1951	17	for	for	IN
9935	1951	18	a	a	DT
9935	1951	19	variety	variety	NN
9935	1951	20	of	of	IN
9935	1951	21	dishes	dish	NNS
9935	1951	22	and	and	CC
9935	1951	23	may	may	MD
9935	1951	24	be	be	VB
9935	1951	25	served	serve	VBN
9935	1951	26	in	in	IN
9935	1951	27	any	any	DT
9935	1951	28	meal	meal	NN
9935	1951	29	.	.	.
9935	1952	1	STEAMED	steamed	JJ
9935	1952	2	RICE	RICE	NNP
9935	1952	3	(	(	-LRB-
9935	1952	4	Sufficient	sufficient	JJ
9935	1952	5	to	to	TO
9935	1952	6	Serve	serve	VB
9935	1952	7	Six	six	CD
9935	1952	8	)	)	-RRB-
9935	1952	9	1	1	CD
9935	1952	10	c.	c.	NN
9935	1952	11	rice	rice	NNP
9935	1952	12	1	1	CD
9935	1952	13	-	-	HYPH
9935	1952	14	1/2	1/2	CD
9935	1952	15	tsp	tsp	NN
9935	1952	16	.	.	.
9935	1953	1	salt	salt	NN
9935	1953	2	2	2	CD
9935	1953	3	-	-	SYM
9935	1953	4	1/2	1/2	CD
9935	1953	5	c.	c.	NN
9935	1953	6	water	water	NN
9935	1953	7	Wash	wash	VB
9935	1953	8	the	the	DT
9935	1953	9	rice	rice	NN
9935	1953	10	carefully	carefully	RB
9935	1953	11	and	and	CC
9935	1953	12	add	add	VB
9935	1953	13	it	-PRON-	PRP
9935	1953	14	to	to	IN
9935	1953	15	the	the	DT
9935	1953	16	boiling	boil	VBG
9935	1953	17	salted	salt	VBN
9935	1953	18	water	water	NN
9935	1953	19	.	.	.
9935	1954	1	Cook	cook	VB
9935	1954	2	it	-PRON-	PRP
9935	1954	3	for	for	IN
9935	1954	4	5	5	CD
9935	1954	5	minutes	minute	NNS
9935	1954	6	and	and	CC
9935	1954	7	then	then	RB
9935	1954	8	place	place	VB
9935	1954	9	it	-PRON-	PRP
9935	1954	10	in	in	IN
9935	1954	11	a	a	DT
9935	1954	12	double	double	JJ
9935	1954	13	boiler	boiler	NN
9935	1954	14	and	and	CC
9935	1954	15	allow	allow	VB
9935	1954	16	it	-PRON-	PRP
9935	1954	17	to	to	TO
9935	1954	18	cook	cook	VB
9935	1954	19	until	until	IN
9935	1954	20	it	-PRON-	PRP
9935	1954	21	is	be	VBZ
9935	1954	22	soft	soft	JJ
9935	1954	23	.	.	.
9935	1955	1	Keep	keep	VB
9935	1955	2	the	the	DT
9935	1955	3	cooking	cooking	NN
9935	1955	4	utensil	utensil	RB
9935	1955	5	covered	cover	VBN
9935	1955	6	and	and	CC
9935	1955	7	do	do	VBP
9935	1955	8	not	not	RB
9935	1955	9	stir	stir	VB
9935	1955	10	the	the	DT
9935	1955	11	rice	rice	NN
9935	1955	12	.	.	.
9935	1956	1	About	about	RB
9935	1956	2	1	1	CD
9935	1956	3	hour	hour	NN
9935	1956	4	will	will	MD
9935	1956	5	be	be	VB
9935	1956	6	required	require	VBN
9935	1956	7	to	to	TO
9935	1956	8	cook	cook	VB
9935	1956	9	rice	rice	NN
9935	1956	10	in	in	IN
9935	1956	11	this	this	DT
9935	1956	12	way	way	NN
9935	1956	13	.	.	.
9935	1957	1	Serve	serve	VB
9935	1957	2	in	in	IN
9935	1957	3	the	the	DT
9935	1957	4	same	same	JJ
9935	1957	5	way	way	NN
9935	1957	6	as	as	IN
9935	1957	7	boiled	boil	VBN
9935	1957	8	rice	rice	NN
9935	1957	9	.	.	.
9935	1958	1	59	59	CD
9935	1958	2	.	.	.
9935	1959	1	CREAMED	CREAMED	NNS
9935	1959	2	RICE.--To	RICE.--To	NNS
9935	1959	3	increase	increase	VBP
9935	1959	4	the	the	DT
9935	1959	5	nutritive	nutritive	JJ
9935	1959	6	value	value	NN
9935	1959	7	of	of	IN
9935	1959	8	rice	rice	NN
9935	1959	9	,	,	,
9935	1959	10	it	-PRON-	PRP
9935	1959	11	is	be	VBZ
9935	1959	12	sometimes	sometimes	RB
9935	1959	13	cooked	cook	VBN
9935	1959	14	with	with	IN
9935	1959	15	milk	milk	NN
9935	1959	16	and	and	CC
9935	1959	17	cream	cream	NN
9935	1959	18	to	to	TO
9935	1959	19	form	form	VB
9935	1959	20	what	what	WP
9935	1959	21	is	be	VBZ
9935	1959	22	known	know	VBN
9935	1959	23	as	as	IN
9935	1959	24	creamed	creamed	JJ
9935	1959	25	rice	rice	NN
9935	1959	26	.	.	.
9935	1960	1	These	these	DT
9935	1960	2	dairy	dairy	NN
9935	1960	3	products	product	NNS
9935	1960	4	added	add	VBN
9935	1960	5	to	to	IN
9935	1960	6	rice	rice	VB
9935	1960	7	supply	supply	NN
9935	1960	8	protein	protein	NN
9935	1960	9	and	and	CC
9935	1960	10	fat	fat	NN
9935	1960	11	,	,	,
9935	1960	12	food	food	NN
9935	1960	13	substances	substance	NNS
9935	1960	14	in	in	IN
9935	1960	15	which	which	WDT
9935	1960	16	this	this	DT
9935	1960	17	cereal	cereal	NN
9935	1960	18	is	be	VBZ
9935	1960	19	lacking	lack	VBG
9935	1960	20	,	,	,
9935	1960	21	and	and	CC
9935	1960	22	also	also	RB
9935	1960	23	add	add	VB
9935	1960	24	to	to	IN
9935	1960	25	its	-PRON-	PRP$
9935	1960	26	palatability	palatability	NN
9935	1960	27	.	.	.
9935	1961	1	CREAMED	creamed	JJ
9935	1961	2	RICE	rice	NN
9935	1961	3	(	(	-LRB-
9935	1961	4	Sufficient	sufficient	JJ
9935	1961	5	to	to	TO
9935	1961	6	Serve	serve	VB
9935	1961	7	Six	six	CD
9935	1961	8	)	)	-RRB-
9935	1961	9	2	2	CD
9935	1961	10	-	-	SYM
9935	1961	11	1/2	1/2	CD
9935	1961	12	c.	c.	NN
9935	1961	13	milk	milk	NN
9935	1961	14	1	1	CD
9935	1961	15	c.	c.	NN
9935	1961	16	rice	rice	NNP
9935	1961	17	1	1	CD
9935	1961	18	-	-	HYPH
9935	1961	19	1/2	1/2	CD
9935	1961	20	tsp	tsp	NN
9935	1961	21	.	.	.
9935	1962	1	salt	salt	NN
9935	1962	2	1/2	1/2	CD
9935	1962	3	c.	c.	NN
9935	1962	4	cream	cream	NN
9935	1962	5	Heat	Heat	NNP
9935	1962	6	the	the	DT
9935	1962	7	milk	milk	NN
9935	1962	8	in	in	IN
9935	1962	9	the	the	DT
9935	1962	10	small	small	JJ
9935	1962	11	pan	pan	NN
9935	1962	12	of	of	IN
9935	1962	13	a	a	DT
9935	1962	14	double	double	JJ
9935	1962	15	boiler	boiler	NN
9935	1962	16	and	and	CC
9935	1962	17	add	add	VB
9935	1962	18	to	to	IN
9935	1962	19	it	-PRON-	PRP
9935	1962	20	the	the	DT
9935	1962	21	rice	rice	NN
9935	1962	22	and	and	CC
9935	1962	23	salt	salt	NN
9935	1962	24	.	.	.
9935	1963	1	Place	place	VB
9935	1963	2	this	this	DT
9935	1963	3	pan	pan	NN
9935	1963	4	into	into	IN
9935	1963	5	the	the	DT
9935	1963	6	larger	large	JJR
9935	1963	7	one	one	NN
9935	1963	8	and	and	CC
9935	1963	9	cook	cook	NN
9935	1963	10	for	for	IN
9935	1963	11	about	about	RB
9935	1963	12	1	1	CD
9935	1963	13	hour	hour	NN
9935	1963	14	,	,	,
9935	1963	15	or	or	CC
9935	1963	16	until	until	IN
9935	1963	17	the	the	DT
9935	1963	18	rice	rice	NN
9935	1963	19	is	be	VBZ
9935	1963	20	soft	soft	JJ
9935	1963	21	.	.	.
9935	1964	1	Then	then	RB
9935	1964	2	pour	pour	VB
9935	1964	3	the	the	DT
9935	1964	4	cream	cream	NN
9935	1964	5	over	over	IN
9935	1964	6	the	the	DT
9935	1964	7	rice	rice	NN
9935	1964	8	and	and	CC
9935	1964	9	cook	cook	VB
9935	1964	10	a	a	DT
9935	1964	11	few	few	JJ
9935	1964	12	minutes	minute	NNS
9935	1964	13	longer	long	RBR
9935	1964	14	.	.	.
9935	1965	1	Serve	serve	VB
9935	1965	2	hot	hot	JJ
9935	1965	3	.	.	.
9935	1966	1	60	60	CD
9935	1966	2	.	.	.
9935	1967	1	ORIENTAL	ORIENTAL	NNP
9935	1967	2	RICE.--As	RICE.--As	NNP
9935	1967	3	rice	rice	NN
9935	1967	4	is	be	VBZ
9935	1967	5	a	a	DT
9935	1967	6	bland	bland	JJ
9935	1967	7	food	food	NN
9935	1967	8	,	,	,
9935	1967	9	practically	practically	RB
9935	1967	10	lacking	lack	VBG
9935	1967	11	in	in	IN
9935	1967	12	flavor	flavor	NN
9935	1967	13	,	,	,
9935	1967	14	any	any	DT
9935	1967	15	flavoring	flavoring	NN
9935	1967	16	material	material	NN
9935	1967	17	that	that	WDT
9935	1967	18	may	may	MD
9935	1967	19	be	be	VB
9935	1967	20	added	add	VBN
9935	1967	21	in	in	IN
9935	1967	22	its	-PRON-	PRP$
9935	1967	23	preparation	preparation	NN
9935	1967	24	or	or	CC
9935	1967	25	serving	serve	VBG
9935	1967	26	aids	aid	NNS
9935	1967	27	in	in	IN
9935	1967	28	making	make	VBG
9935	1967	29	it	-PRON-	PRP
9935	1967	30	more	more	RBR
9935	1967	31	appetizing	appetizing	JJ
9935	1967	32	.	.	.
9935	1968	1	Oriental	oriental	JJ
9935	1968	2	rice	rice	NN
9935	1968	3	,	,	,
9935	1968	4	which	which	WDT
9935	1968	5	is	be	VBZ
9935	1968	6	prepared	prepare	VBN
9935	1968	7	according	accord	VBG
9935	1968	8	to	to	IN
9935	1968	9	the	the	DT
9935	1968	10	following	following	JJ
9935	1968	11	recipe	recipe	NN
9935	1968	12	,	,	,
9935	1968	13	therefore	therefore	RB
9935	1968	14	makes	make	VBZ
9935	1968	15	a	a	DT
9935	1968	16	very	very	RB
9935	1968	17	tasty	tasty	JJ
9935	1968	18	dish	dish	NN
9935	1968	19	and	and	CC
9935	1968	20	one	one	NN
9935	1968	21	that	that	WDT
9935	1968	22	may	may	MD
9935	1968	23	be	be	VB
9935	1968	24	used	use	VBN
9935	1968	25	in	in	IN
9935	1968	26	place	place	NN
9935	1968	27	of	of	IN
9935	1968	28	a	a	DT
9935	1968	29	vegetable	vegetable	NN
9935	1968	30	for	for	IN
9935	1968	31	lunch	lunch	NN
9935	1968	32	or	or	CC
9935	1968	33	dinner	dinner	NN
9935	1968	34	.	.	.
9935	1969	1	ORIENTAL	oriental	JJ
9935	1969	2	RICE	RICE	NNP
9935	1969	3	(	(	-LRB-
9935	1969	4	Sufficient	sufficient	JJ
9935	1969	5	to	to	TO
9935	1969	6	Serve	serve	VB
9935	1969	7	Six	six	CD
9935	1969	8	)	)	-RRB-
9935	1969	9	1	1	CD
9935	1969	10	c.	c.	NN
9935	1969	11	rice	rice	NNP
9935	1969	12	2	2	CD
9935	1969	13	-	-	SYM
9935	1969	14	1/2	1/2	CD
9935	1969	15	c.	c.	NN
9935	1969	16	stock	stock	NN
9935	1969	17	,	,	,
9935	1969	18	or	or	CC
9935	1969	19	meat	meat	NN
9935	1969	20	broth	broth	NN
9935	1969	21	2	2	CD
9935	1969	22	Tb	Tb	NNP
9935	1969	23	.	.	.
9935	1970	1	butter	butter	NN
9935	1970	2	1	1	CD
9935	1970	3	slice	slice	NN
9935	1970	4	onion	onion	NN
9935	1970	5	1/2	1/2	CD
9935	1970	6	c.	c.	NN
9935	1970	7	canned	can	VBN
9935	1970	8	tomatoes	tomato	NNS
9935	1970	9	Steam	Steam	NNP
9935	1970	10	the	the	DT
9935	1970	11	rice	rice	NN
9935	1970	12	in	in	IN
9935	1970	13	the	the	DT
9935	1970	14	stock	stock	NN
9935	1970	15	until	until	IN
9935	1970	16	it	-PRON-	PRP
9935	1970	17	is	be	VBZ
9935	1970	18	soft	soft	JJ
9935	1970	19	by	by	IN
9935	1970	20	the	the	DT
9935	1970	21	method	method	NN
9935	1970	22	given	give	VBN
9935	1970	23	for	for	IN
9935	1970	24	steaming	steam	VBG
9935	1970	25	rice	rice	NN
9935	1970	26	.	.	.
9935	1971	1	Then	then	RB
9935	1971	2	brown	brown	VB
9935	1971	3	the	the	DT
9935	1971	4	butter	butter	NN
9935	1971	5	and	and	CC
9935	1971	6	onion	onion	NN
9935	1971	7	in	in	IN
9935	1971	8	a	a	DT
9935	1971	9	frying	fry	VBG
9935	1971	10	pan	pan	NN
9935	1971	11	,	,	,
9935	1971	12	add	add	VB
9935	1971	13	the	the	DT
9935	1971	14	tomatoes	tomato	NNS
9935	1971	15	,	,	,
9935	1971	16	and	and	CC
9935	1971	17	heat	heat	VB
9935	1971	18	thoroughly	thoroughly	RB
9935	1971	19	.	.	.
9935	1972	1	Pour	pour	VB
9935	1972	2	this	this	DT
9935	1972	3	mixture	mixture	NN
9935	1972	4	into	into	IN
9935	1972	5	the	the	DT
9935	1972	6	rice	rice	NN
9935	1972	7	,	,	,
9935	1972	8	mix	mix	VB
9935	1972	9	well	well	RB
9935	1972	10	,	,	,
9935	1972	11	and	and	CC
9935	1972	12	serve	serve	VB
9935	1972	13	.	.	.
9935	1973	1	61	61	CD
9935	1973	2	.	.	.
9935	1974	1	BROWNED	BROWNED	NNP
9935	1974	2	RICE.--Another	RICE.--Another	NNP
9935	1974	3	way	way	NN
9935	1974	4	in	in	IN
9935	1974	5	which	which	WDT
9935	1974	6	to	to	TO
9935	1974	7	add	add	VB
9935	1974	8	variety	variety	NN
9935	1974	9	in	in	IN
9935	1974	10	serving	serve	VBG
9935	1974	11	rice	rice	NN
9935	1974	12	is	be	VBZ
9935	1974	13	to	to	TO
9935	1974	14	brown	brown	VB
9935	1974	15	it	-PRON-	PRP
9935	1974	16	.	.	.
9935	1975	1	Sufficient	sufficient	JJ
9935	1975	2	browned	brown	VBN
9935	1975	3	rice	rice	NN
9935	1975	4	for	for	IN
9935	1975	5	six	six	CD
9935	1975	6	persons	person	NNS
9935	1975	7	may	may	MD
9935	1975	8	be	be	VB
9935	1975	9	prepared	prepare	VBN
9935	1975	10	by	by	IN
9935	1975	11	putting	put	VBG
9935	1975	12	1	1	CD
9935	1975	13	cupful	cupful	NN
9935	1975	14	of	of	IN
9935	1975	15	clean	clean	JJ
9935	1975	16	rice	rice	NN
9935	1975	17	in	in	IN
9935	1975	18	an	an	DT
9935	1975	19	iron	iron	NN
9935	1975	20	frying	frying	NN
9935	1975	21	pan	pan	NN
9935	1975	22	that	that	WDT
9935	1975	23	contains	contain	VBZ
9935	1975	24	no	no	DT
9935	1975	25	fat	fat	NN
9935	1975	26	,	,	,
9935	1975	27	placing	place	VBG
9935	1975	28	the	the	DT
9935	1975	29	pan	pan	NN
9935	1975	30	directly	directly	RB
9935	1975	31	over	over	IN
9935	1975	32	the	the	DT
9935	1975	33	flame	flame	NN
9935	1975	34	,	,	,
9935	1975	35	and	and	CC
9935	1975	36	stirring	stir	VBG
9935	1975	37	the	the	DT
9935	1975	38	rice	rice	NN
9935	1975	39	until	until	IN
9935	1975	40	the	the	DT
9935	1975	41	grains	grain	NNS
9935	1975	42	become	become	VBP
9935	1975	43	an	an	DT
9935	1975	44	even	even	RB
9935	1975	45	,	,	,
9935	1975	46	light	light	JJ
9935	1975	47	brown	brown	NNP
9935	1975	48	.	.	.
9935	1976	1	Rice	rice	NN
9935	1976	2	that	that	WDT
9935	1976	3	has	have	VBZ
9935	1976	4	been	be	VBN
9935	1976	5	treated	treat	VBN
9935	1976	6	in	in	IN
9935	1976	7	this	this	DT
9935	1976	8	way	way	NN
9935	1976	9	has	have	VBZ
9935	1976	10	additional	additional	JJ
9935	1976	11	flavor	flavor	NN
9935	1976	12	added	add	VBN
9935	1976	13	to	to	IN
9935	1976	14	it	-PRON-	PRP
9935	1976	15	and	and	CC
9935	1976	16	can	can	MD
9935	1976	17	be	be	VB
9935	1976	18	used	use	VBN
9935	1976	19	in	in	IN
9935	1976	20	the	the	DT
9935	1976	21	same	same	JJ
9935	1976	22	way	way	NN
9935	1976	23	as	as	IN
9935	1976	24	boiled	boil	VBN
9935	1976	25	or	or	CC
9935	1976	26	steamed	steamed	JJ
9935	1976	27	rice	rice	NN
9935	1976	28	.	.	.
9935	1977	1	62	62	CD
9935	1977	2	.	.	.
9935	1978	1	SAVORY	SAVORY	NNP
9935	1978	2	RICE.--Rice	RICE.--Rice	NNP
9935	1978	3	browned	brown	VBN
9935	1978	4	in	in	IN
9935	1978	5	the	the	DT
9935	1978	6	manner	manner	NN
9935	1978	7	just	just	RB
9935	1978	8	explained	explain	VBN
9935	1978	9	is	be	VBZ
9935	1978	10	used	use	VBN
9935	1978	11	in	in	IN
9935	1978	12	the	the	DT
9935	1978	13	preparation	preparation	NN
9935	1978	14	of	of	IN
9935	1978	15	savory	savory	JJ
9935	1978	16	rice	rice	NN
9935	1978	17	,	,	,
9935	1978	18	a	a	DT
9935	1978	19	dish	dish	NN
9935	1978	20	that	that	WDT
9935	1978	21	serves	serve	VBZ
9935	1978	22	as	as	IN
9935	1978	23	a	a	DT
9935	1978	24	very	very	RB
9935	1978	25	good	good	JJ
9935	1978	26	substitute	substitute	NN
9935	1978	27	for	for	IN
9935	1978	28	a	a	DT
9935	1978	29	vegetable	vegetable	NN
9935	1978	30	.	.	.
9935	1979	1	Savory	savory	JJ
9935	1979	2	rice	rice	NN
9935	1979	3	may	may	MD
9935	1979	4	be	be	VB
9935	1979	5	prepared	prepare	VBN
9935	1979	6	according	accord	VBG
9935	1979	7	to	to	IN
9935	1979	8	the	the	DT
9935	1979	9	following	following	JJ
9935	1979	10	recipe	recipe	NN
9935	1979	11	:	:	:
9935	1979	12	SAVORY	SAVORY	NNP
9935	1979	13	RICE	rice	NN
9935	1979	14	(	(	-LRB-
9935	1979	15	Sufficient	sufficient	JJ
9935	1979	16	to	to	TO
9935	1979	17	Serve	serve	VB
9935	1979	18	Eight	eight	CD
9935	1979	19	)	)	-RRB-
9935	1979	20	1	1	CD
9935	1979	21	c.	c.	NN
9935	1979	22	browned	browned	NNP
9935	1979	23	rice	rice	NNP
9935	1979	24	2	2	CD
9935	1979	25	-	-	SYM
9935	1979	26	1/2	1/2	CD
9935	1979	27	c.	c.	NN
9935	1979	28	water	water	NN
9935	1979	29	1	1	CD
9935	1979	30	tsp	tsp	NN
9935	1979	31	.	.	.
9935	1980	1	salt	salt	NN
9935	1980	2	1/2	1/2	CD
9935	1980	3	c.	c.	NN
9935	1980	4	chopped	chop	VBD
9935	1980	5	celery	celery	NN
9935	1980	6	2	2	CD
9935	1980	7	Tb	Tb	NNP
9935	1980	8	.	.	.
9935	1981	1	butter	butter	NN
9935	1981	2	1	1	CD
9935	1981	3	small	small	JJ
9935	1981	4	onion	onion	NN
9935	1981	5	,	,	,
9935	1981	6	chopped	chop	VBD
9935	1981	7	1/2	1/2	CD
9935	1981	8	c.	c.	NN
9935	1981	9	canned	can	VBN
9935	1981	10	tomatoes	tomatoes	NNP
9935	1981	11	1/4	1/4	CD
9935	1981	12	c.	c.	NN
9935	1981	13	chopped	chop	VBD
9935	1981	14	pimiento	pimiento	NNS
9935	1981	15	Steam	Steam	NNP
9935	1981	16	the	the	DT
9935	1981	17	browned	brown	VBN
9935	1981	18	rice	rice	NN
9935	1981	19	in	in	IN
9935	1981	20	the	the	DT
9935	1981	21	salted	salted	JJ
9935	1981	22	water	water	NN
9935	1981	23	as	as	IN
9935	1981	24	in	in	IN
9935	1981	25	steaming	steam	VBG
9935	1981	26	rice	rice	NN
9935	1981	27	,	,	,
9935	1981	28	and	and	CC
9935	1981	29	cook	cook	VB
9935	1981	30	the	the	DT
9935	1981	31	celery	celery	NN
9935	1981	32	,	,	,
9935	1981	33	which	which	WDT
9935	1981	34	should	should	MD
9935	1981	35	be	be	VB
9935	1981	36	chopped	chop	VBN
9935	1981	37	fine	fine	JJ
9935	1981	38	,	,	,
9935	1981	39	with	with	IN
9935	1981	40	the	the	DT
9935	1981	41	rice	rice	NN
9935	1981	42	for	for	IN
9935	1981	43	the	the	DT
9935	1981	44	last	last	JJ
9935	1981	45	half	half	JJ
9935	1981	46	hour	hour	NN
9935	1981	47	of	of	IN
9935	1981	48	the	the	DT
9935	1981	49	steaming	steaming	NN
9935	1981	50	.	.	.
9935	1982	1	Brown	brown	VB
9935	1982	2	the	the	DT
9935	1982	3	butter	butter	NN
9935	1982	4	and	and	CC
9935	1982	5	add	add	VB
9935	1982	6	to	to	IN
9935	1982	7	it	-PRON-	PRP
9935	1982	8	the	the	DT
9935	1982	9	onion	onion	NN
9935	1982	10	finely	finely	RB
9935	1982	11	chopped	chop	VBN
9935	1982	12	,	,	,
9935	1982	13	the	the	DT
9935	1982	14	tomatoes	tomato	NNS
9935	1982	15	,	,	,
9935	1982	16	and	and	CC
9935	1982	17	the	the	DT
9935	1982	18	pimiento	pimiento	NNS
9935	1982	19	.	.	.
9935	1983	1	A	a	DT
9935	1983	2	few	few	JJ
9935	1983	3	minutes	minute	NNS
9935	1983	4	before	before	IN
9935	1983	5	serving	serve	VBG
9935	1983	6	time	time	NN
9935	1983	7	,	,	,
9935	1983	8	add	add	VB
9935	1983	9	this	this	DT
9935	1983	10	to	to	IN
9935	1983	11	the	the	DT
9935	1983	12	rice	rice	NN
9935	1983	13	,	,	,
9935	1983	14	mix	mix	VB
9935	1983	15	well	well	RB
9935	1983	16	,	,	,
9935	1983	17	and	and	CC
9935	1983	18	serve	serve	VB
9935	1983	19	hot	hot	JJ
9935	1983	20	.	.	.
9935	1984	1	63	63	CD
9935	1984	2	.	.	.
9935	1985	1	LEFT	left	JJ
9935	1985	2	-	-	HYPH
9935	1985	3	OVER	over	NN
9935	1985	4	RICE.--There	RICE.--There	NNP
9935	1985	5	are	be	VBP
9935	1985	6	a	a	DT
9935	1985	7	variety	variety	NN
9935	1985	8	of	of	IN
9935	1985	9	ways	way	NNS
9935	1985	10	in	in	IN
9935	1985	11	which	which	WDT
9935	1985	12	left	leave	VBD
9935	1985	13	-	-	HYPH
9935	1985	14	over	over	RP
9935	1985	15	rice	rice	NN
9935	1985	16	may	may	MD
9935	1985	17	be	be	VB
9935	1985	18	used	use	VBN
9935	1985	19	.	.	.
9935	1986	1	For	for	IN
9935	1986	2	instance	instance	NN
9935	1986	3	,	,	,
9935	1986	4	rice	rice	NN
9935	1986	5	that	that	WDT
9935	1986	6	has	have	VBZ
9935	1986	7	been	be	VBN
9935	1986	8	cooked	cook	VBN
9935	1986	9	and	and	CC
9935	1986	10	is	be	VBZ
9935	1986	11	not	not	RB
9935	1986	12	used	use	VBN
9935	1986	13	may	may	MD
9935	1986	14	be	be	VB
9935	1986	15	utilized	utilize	VBN
9935	1986	16	in	in	IN
9935	1986	17	soups	soup	NNS
9935	1986	18	,	,	,
9935	1986	19	combined	combine	VBN
9935	1986	20	with	with	IN
9935	1986	21	pancake	pancake	NN
9935	1986	22	,	,	,
9935	1986	23	muffin	muffin	NNP
9935	1986	24	,	,	,
9935	1986	25	or	or	CC
9935	1986	26	omelet	omelet	NN
9935	1986	27	mixtures	mixture	NNS
9935	1986	28	,	,	,
9935	1986	29	or	or	CC
9935	1986	30	made	make	VBN
9935	1986	31	into	into	IN
9935	1986	32	puddings	pudding	NNS
9935	1986	33	by	by	IN
9935	1986	34	mixing	mix	VBG
9935	1986	35	it	-PRON-	PRP
9935	1986	36	with	with	IN
9935	1986	37	a	a	DT
9935	1986	38	custard	custard	NN
9935	1986	39	and	and	CC
9935	1986	40	then	then	RB
9935	1986	41	baking	bake	VBG
9935	1986	42	.	.	.
9935	1987	1	It	-PRON-	PRP
9935	1987	2	may	may	MD
9935	1987	3	be	be	VB
9935	1987	4	served	serve	VBN
9935	1987	5	with	with	IN
9935	1987	6	fruit	fruit	NN
9935	1987	7	,	,	,
9935	1987	8	made	make	VBN
9935	1987	9	into	into	IN
9935	1987	10	patties	patty	NNS
9935	1987	11	,	,	,
9935	1987	12	or	or	CC
9935	1987	13	combined	combine	VBN
9935	1987	14	with	with	IN
9935	1987	15	tomatoes	tomato	NNS
9935	1987	16	,	,	,
9935	1987	17	cheese	cheese	NN
9935	1987	18	,	,	,
9935	1987	19	or	or	CC
9935	1987	20	meat	meat	NN
9935	1987	21	to	to	TO
9935	1987	22	form	form	VB
9935	1987	23	an	an	DT
9935	1987	24	appetizing	appetize	VBG
9935	1987	25	dish	dish	NN
9935	1987	26	.	.	.
9935	1988	1	[	[	-LRB-
9935	1988	2	Illustration	illustration	NN
9935	1988	3	:	:	:
9935	1988	4	Fig	Fig	NNP
9935	1988	5	.	.	.
9935	1989	1	3	3	LS
9935	1989	2	]	]	-RRB-
9935	1989	3	64	64	CD
9935	1989	4	.	.	.
9935	1990	1	As	as	IN
9935	1990	2	has	have	VBZ
9935	1990	3	been	be	VBN
9935	1990	4	shown	show	VBN
9935	1990	5	,	,	,
9935	1990	6	rice	rice	NN
9935	1990	7	is	be	VBZ
9935	1990	8	one	one	CD
9935	1990	9	of	of	IN
9935	1990	10	the	the	DT
9935	1990	11	cereals	cereal	NNS
9935	1990	12	that	that	WDT
9935	1990	13	contain	contain	VBP
9935	1990	14	very	very	RB
9935	1990	15	little	little	JJ
9935	1990	16	cellulose	cellulose	NN
9935	1990	17	.	.	.
9935	1991	1	Fruit	fruit	NN
9935	1991	2	added	add	VBD
9935	1991	3	to	to	IN
9935	1991	4	it	-PRON-	PRP
9935	1991	5	in	in	IN
9935	1991	6	the	the	DT
9935	1991	7	preparation	preparation	NN
9935	1991	8	of	of	IN
9935	1991	9	any	any	DT
9935	1991	10	dish	dish	NN
9935	1991	11	makes	make	VBZ
9935	1991	12	up	up	RP
9935	1991	13	for	for	IN
9935	1991	14	this	this	DT
9935	1991	15	lack	lack	NN
9935	1991	16	of	of	IN
9935	1991	17	cellulose	cellulose	NN
9935	1991	18	and	and	CC
9935	1991	19	at	at	IN
9935	1991	20	the	the	DT
9935	1991	21	same	same	JJ
9935	1991	22	time	time	NN
9935	1991	23	produces	produce	VBZ
9935	1991	24	a	a	DT
9935	1991	25	delicious	delicious	JJ
9935	1991	26	combination	combination	NN
9935	1991	27	.	.	.
9935	1992	1	Rice	rice	NN
9935	1992	2	combined	combine	VBN
9935	1992	3	with	with	IN
9935	1992	4	pineapple	pineapple	NN
9935	1992	5	to	to	TO
9935	1992	6	form	form	VB
9935	1992	7	a	a	DT
9935	1992	8	dish	dish	NN
9935	1992	9	like	like	IN
9935	1992	10	that	that	DT
9935	1992	11	shown	show	VBN
9935	1992	12	in	in	IN
9935	1992	13	Fig	Fig	NNP
9935	1992	14	.	.	.
9935	1993	1	3	3	CD
9935	1993	2	not	not	RB
9935	1993	3	only	only	RB
9935	1993	4	is	be	VBZ
9935	1993	5	very	very	RB
9935	1993	6	attractive	attractive	JJ
9935	1993	7	but	but	CC
9935	1993	8	meets	meet	VBZ
9935	1993	9	with	with	IN
9935	1993	10	the	the	DT
9935	1993	11	favor	favor	NN
9935	1993	12	of	of	IN
9935	1993	13	many	many	JJ
9935	1993	14	;	;	:
9935	1993	15	besides	besides	RB
9935	1993	16	,	,	,
9935	1993	17	it	-PRON-	PRP
9935	1993	18	provides	provide	VBZ
9935	1993	19	a	a	DT
9935	1993	20	good	good	JJ
9935	1993	21	way	way	NN
9935	1993	22	in	in	IN
9935	1993	23	which	which	WDT
9935	1993	24	to	to	TO
9935	1993	25	utilize	utilize	VB
9935	1993	26	left	leave	VBN
9935	1993	27	-	-	HYPH
9935	1993	28	over	over	RP
9935	1993	29	rice	rice	NN
9935	1993	30	.	.	.
9935	1994	1	RICE	rice	NN
9935	1994	2	WITH	with	IN
9935	1994	3	PINEAPPLE	PINEAPPLE	NNP
9935	1994	4	(	(	-LRB-
9935	1994	5	Sufficient	sufficient	JJ
9935	1994	6	to	to	TO
9935	1994	7	Serve	serve	VB
9935	1994	8	Six	six	CD
9935	1994	9	)	)	-RRB-
9935	1994	10	1	1	CD
9935	1994	11	c.	c.	NN
9935	1994	12	steamed	steamed	JJ
9935	1994	13	or	or	CC
9935	1994	14	creamed	creamed	JJ
9935	1994	15	rice	rice	NN
9935	1994	16	1/4	1/4	CD
9935	1994	17	c.	c.	NNP
9935	1994	18	sugar	sugar	NNP
9935	1994	19	6	6	CD
9935	1994	20	rings	ring	NNS
9935	1994	21	pineapple	pineapple	NN
9935	1994	22	3/4	3/4	CD
9935	1994	23	c.	c.	NN
9935	1994	24	whipped	whip	VBN
9935	1994	25	cream	cream	NN
9935	1994	26	Stir	Stir	NNP
9935	1994	27	the	the	DT
9935	1994	28	sugar	sugar	NN
9935	1994	29	into	into	IN
9935	1994	30	the	the	DT
9935	1994	31	rice	rice	NN
9935	1994	32	and	and	CC
9935	1994	33	if	if	IN
9935	1994	34	necessary	necessary	JJ
9935	1994	35	moisten	moisten	NN
9935	1994	36	with	with	IN
9935	1994	37	a	a	DT
9935	1994	38	little	little	JJ
9935	1994	39	cream	cream	NN
9935	1994	40	.	.	.
9935	1995	1	Shape	shape	VB
9935	1995	2	the	the	DT
9935	1995	3	rice	rice	NN
9935	1995	4	into	into	IN
9935	1995	5	six	six	CD
9935	1995	6	balls	ball	NNS
9935	1995	7	of	of	IN
9935	1995	8	equal	equal	JJ
9935	1995	9	size	size	NN
9935	1995	10	,	,	,
9935	1995	11	making	make	VBG
9935	1995	12	them	-PRON-	PRP
9935	1995	13	so	so	IN
9935	1995	14	that	that	IN
9935	1995	15	they	-PRON-	PRP
9935	1995	16	will	will	MD
9935	1995	17	be	be	VB
9935	1995	18	about	about	IN
9935	1995	19	the	the	DT
9935	1995	20	same	same	JJ
9935	1995	21	in	in	IN
9935	1995	22	diameter	diameter	NN
9935	1995	23	as	as	IN
9935	1995	24	the	the	DT
9935	1995	25	rings	ring	NNS
9935	1995	26	of	of	IN
9935	1995	27	the	the	DT
9935	1995	28	pineapple	pineapple	NN
9935	1995	29	,	,	,
9935	1995	30	and	and	CC
9935	1995	31	place	place	VB
9935	1995	32	one	one	CD
9935	1995	33	in	in	IN
9935	1995	34	the	the	DT
9935	1995	35	center	center	NN
9935	1995	36	of	of	IN
9935	1995	37	each	each	DT
9935	1995	38	pineapple	pineapple	NN
9935	1995	39	ring	ring	NN
9935	1995	40	.	.	.
9935	1996	1	Whip	whip	VB
9935	1996	2	the	the	DT
9935	1996	3	cream	cream	NN
9935	1996	4	with	with	IN
9935	1996	5	an	an	DT
9935	1996	6	egg	egg	NNP
9935	1996	7	whip	whip	NN
9935	1996	8	or	or	CC
9935	1996	9	beater	beater	NN
9935	1996	10	until	until	IN
9935	1996	11	it	-PRON-	PRP
9935	1996	12	stands	stand	VBZ
9935	1996	13	up	up	RP
9935	1996	14	well	well	RB
9935	1996	15	,	,	,
9935	1996	16	and	and	CC
9935	1996	17	garnish	garnish	VB
9935	1996	18	each	each	DT
9935	1996	19	dish	dish	NN
9935	1996	20	with	with	IN
9935	1996	21	the	the	DT
9935	1996	22	whipped	whip	VBN
9935	1996	23	cream	cream	NN
9935	1996	24	before	before	IN
9935	1996	25	serving	serve	VBG
9935	1996	26	.	.	.
9935	1997	1	65	65	CD
9935	1997	2	.	.	.
9935	1998	1	Another	another	DT
9935	1998	2	satisfactory	satisfactory	JJ
9935	1998	3	dish	dish	NN
9935	1998	4	may	may	MD
9935	1998	5	be	be	VB
9935	1998	6	made	make	VBN
9935	1998	7	by	by	IN
9935	1998	8	combining	combine	VBG
9935	1998	9	eggs	egg	NNS
9935	1998	10	with	with	IN
9935	1998	11	left	leave	VBN
9935	1998	12	-	-	HYPH
9935	1998	13	over	over	RP
9935	1998	14	rice	rice	NN
9935	1998	15	to	to	TO
9935	1998	16	form	form	VB
9935	1998	17	RICE	RICE	NNP
9935	1998	18	PATTIES	patty	NNS
9935	1998	19	.	.	.
9935	1999	1	Owing	owe	VBG
9935	1999	2	to	to	IN
9935	1999	3	the	the	DT
9935	1999	4	protein	protein	NN
9935	1999	5	supplied	supply	VBN
9935	1999	6	by	by	IN
9935	1999	7	the	the	DT
9935	1999	8	eggs	egg	NNS
9935	1999	9	,	,	,
9935	1999	10	such	such	PDT
9935	1999	11	a	a	DT
9935	1999	12	combination	combination	NN
9935	1999	13	as	as	IN
9935	1999	14	this	this	DT
9935	1999	15	may	may	MD
9935	1999	16	be	be	VB
9935	1999	17	made	make	VBN
9935	1999	18	to	to	TO
9935	1999	19	take	take	VB
9935	1999	20	the	the	DT
9935	1999	21	place	place	NN
9935	1999	22	of	of	IN
9935	1999	23	a	a	DT
9935	1999	24	light	light	JJ
9935	1999	25	meat	meat	NN
9935	1999	26	dish	dish	NN
9935	1999	27	for	for	IN
9935	1999	28	luncheon	luncheon	NN
9935	1999	29	or	or	CC
9935	1999	30	supper	supper	NN
9935	1999	31	,	,	,
9935	1999	32	and	and	CC
9935	1999	33	,	,	,
9935	1999	34	to	to	TO
9935	1999	35	impart	impart	VB
9935	1999	36	additional	additional	JJ
9935	1999	37	flavor	flavor	NN
9935	1999	38	,	,	,
9935	1999	39	it	-PRON-	PRP
9935	1999	40	may	may	MD
9935	1999	41	be	be	VB
9935	1999	42	served	serve	VBN
9935	1999	43	with	with	IN
9935	1999	44	any	any	DT
9935	1999	45	sauce	sauce	NN
9935	1999	46	desired	desire	VBN
9935	1999	47	.	.	.
9935	2000	1	RICE	rice	NN
9935	2000	2	PATTIES	patty	NNS
9935	2000	3	(	(	-LRB-
9935	2000	4	Sufficient	sufficient	JJ
9935	2000	5	to	to	TO
9935	2000	6	Serve	serve	VB
9935	2000	7	Six	six	CD
9935	2000	8	)	)	-RRB-
9935	2000	9	1	1	CD
9935	2000	10	c.	c.	NN
9935	2000	11	stale	stale	JJ
9935	2000	12	crumbs	crumb	NNS
9935	2000	13	1/2	1/2	CD
9935	2000	14	tsp	tsp	NN
9935	2000	15	.	.	.
9935	2001	1	salt	salt	NN
9935	2001	2	1/2	1/2	CD
9935	2001	3	tsp	tsp	NN
9935	2001	4	.	.	.
9935	2002	1	celery	celery	JJ
9935	2002	2	salt	salt	NN
9935	2002	3	2	2	CD
9935	2002	4	eggs	egg	NNS
9935	2002	5	2	2	CD
9935	2002	6	c.	c.	NN
9935	2002	7	steamed	steamed	JJ
9935	2002	8	rice	rice	NN
9935	2002	9	Add	Add	NNP
9935	2002	10	1/2	1/2	CD
9935	2002	11	cupful	cupful	NN
9935	2002	12	of	of	IN
9935	2002	13	the	the	DT
9935	2002	14	crumbs	crumb	NNS
9935	2002	15	,	,	,
9935	2002	16	the	the	DT
9935	2002	17	salt	salt	NN
9935	2002	18	,	,	,
9935	2002	19	the	the	DT
9935	2002	20	celery	celery	NN
9935	2002	21	salt	salt	NN
9935	2002	22	,	,	,
9935	2002	23	and	and	CC
9935	2002	24	the	the	DT
9935	2002	25	eggs	egg	NNS
9935	2002	26	,	,	,
9935	2002	27	slightly	slightly	RB
9935	2002	28	beaten	beat	VBN
9935	2002	29	,	,	,
9935	2002	30	to	to	IN
9935	2002	31	the	the	DT
9935	2002	32	cold	cold	JJ
9935	2002	33	steamed	steamed	JJ
9935	2002	34	rice	rice	NN
9935	2002	35	.	.	.
9935	2003	1	If	if	IN
9935	2003	2	more	more	JJR
9935	2003	3	moisture	moisture	NN
9935	2003	4	seems	seem	VBZ
9935	2003	5	to	to	TO
9935	2003	6	be	be	VB
9935	2003	7	necessary	necessary	JJ
9935	2003	8	,	,	,
9935	2003	9	add	add	VB
9935	2003	10	a	a	DT
9935	2003	11	very	very	RB
9935	2003	12	little	little	JJ
9935	2003	13	milk	milk	NN
9935	2003	14	.	.	.
9935	2004	1	Shape	shape	VB
9935	2004	2	the	the	DT
9935	2004	3	rice	rice	NN
9935	2004	4	with	with	IN
9935	2004	5	the	the	DT
9935	2004	6	other	other	JJ
9935	2004	7	ingredients	ingredient	NNS
9935	2004	8	into	into	IN
9935	2004	9	round	round	JJ
9935	2004	10	patties	patty	NNS
9935	2004	11	,	,	,
9935	2004	12	and	and	CC
9935	2004	13	then	then	RB
9935	2004	14	roll	roll	VB
9935	2004	15	these	these	DT
9935	2004	16	in	in	IN
9935	2004	17	the	the	DT
9935	2004	18	remainder	remainder	NN
9935	2004	19	of	of	IN
9935	2004	20	the	the	DT
9935	2004	21	crumbs	crumb	NNS
9935	2004	22	and	and	CC
9935	2004	23	sautÃ	sautÃ	NNP
9935	2004	24	©	©	NNP
9935	2004	25	them	-PRON-	PRP
9935	2004	26	in	in	IN
9935	2004	27	hot	hot	JJ
9935	2004	28	butter	butter	NN
9935	2004	29	.	.	.
9935	2005	1	Serve	serve	VB
9935	2005	2	the	the	DT
9935	2005	3	patties	patty	NNS
9935	2005	4	hot	hot	JJ
9935	2005	5	and	and	CC
9935	2005	6	with	with	IN
9935	2005	7	sauce	sauce	NN
9935	2005	8	,	,	,
9935	2005	9	if	if	IN
9935	2005	10	desired	desire	VBN
9935	2005	11	.	.	.
9935	2006	1	66	66	CD
9935	2006	2	.	.	.
9935	2007	1	Besides	besides	IN
9935	2007	2	left	left	JJ
9935	2007	3	-	-	HYPH
9935	2007	4	over	over	RP
9935	2007	5	rice	rice	NN
9935	2007	6	,	,	,
9935	2007	7	small	small	JJ
9935	2007	8	quantities	quantity	NNS
9935	2007	9	of	of	IN
9935	2007	10	one	one	CD
9935	2007	11	or	or	CC
9935	2007	12	more	more	JJR
9935	2007	13	kinds	kind	NNS
9935	2007	14	of	of	IN
9935	2007	15	left	leave	VBN
9935	2007	16	-	-	HYPH
9935	2007	17	over	over	RP
9935	2007	18	meat	meat	NN
9935	2007	19	and	and	CC
9935	2007	20	stock	stock	NN
9935	2007	21	or	or	CC
9935	2007	22	gravy	gravy	NN
9935	2007	23	can	can	MD
9935	2007	24	be	be	VB
9935	2007	25	used	use	VBN
9935	2007	26	to	to	TO
9935	2007	27	make	make	VB
9935	2007	28	a	a	DT
9935	2007	29	very	very	RB
9935	2007	30	appetizing	appetizing	JJ
9935	2007	31	dish	dish	NN
9935	2007	32	known	know	VBN
9935	2007	33	as	as	IN
9935	2007	34	SPANISH	SPANISH	NNP
9935	2007	35	RICE	RICE	NNP
9935	2007	36	,	,	,
9935	2007	37	which	which	WDT
9935	2007	38	may	may	MD
9935	2007	39	be	be	VB
9935	2007	40	used	use	VBN
9935	2007	41	as	as	IN
9935	2007	42	the	the	DT
9935	2007	43	main	main	JJ
9935	2007	44	,	,	,
9935	2007	45	or	or	CC
9935	2007	46	heavy	heavy	JJ
9935	2007	47	,	,	,
9935	2007	48	dish	dish	NN
9935	2007	49	in	in	IN
9935	2007	50	a	a	DT
9935	2007	51	luncheon	luncheon	NN
9935	2007	52	.	.	.
9935	2008	1	SPANISH	spanish	JJ
9935	2008	2	RICE	rice	NN
9935	2008	3	(	(	-LRB-
9935	2008	4	Sufficient	sufficient	JJ
9935	2008	5	to	to	TO
9935	2008	6	Serve	serve	VB
9935	2008	7	Six	six	CD
9935	2008	8	)	)	-RRB-
9935	2008	9	1	1	CD
9935	2008	10	small	small	JJ
9935	2008	11	onion	onion	NN
9935	2008	12	2	2	CD
9935	2008	13	Tb	Tb	NNP
9935	2008	14	.	.	.
9935	2009	1	butter	butter	NN
9935	2009	2	1	1	CD
9935	2009	3	-	-	SYM
9935	2009	4	1/2	1/2	CD
9935	2009	5	c.	c.	NN
9935	2009	6	steamed	steamed	JJ
9935	2009	7	or	or	CC
9935	2009	8	boiled	boil	VBD
9935	2009	9	rice	rice	NN
9935	2009	10	1	1	CD
9935	2009	11	c.	c.	NN
9935	2009	12	chopped	chop	VBD
9935	2009	13	meat	meat	NN
9935	2009	14	1/2	1/2	CD
9935	2009	15	c.	c.	NN
9935	2009	16	meat	meat	NNP
9935	2009	17	stock	stock	NN
9935	2009	18	or	or	CC
9935	2009	19	gravy	gravy	NN
9935	2009	20	1/2	1/2	CD
9935	2009	21	c.	c.	NN
9935	2009	22	canned	can	VBN
9935	2009	23	tomatoes	tomato	NNS
9935	2009	24	2	2	CD
9935	2009	25	Tb	Tb	NNP
9935	2009	26	.	.	.
9935	2010	1	grated	grate	VBN
9935	2010	2	cheese	cheese	NNP
9935	2010	3	1/4	1/4	CD
9935	2010	4	c.	c.	NN
9935	2010	5	stale	stale	JJ
9935	2010	6	crumbs	crumb	NNS
9935	2010	7	Chop	Chop	NNP
9935	2010	8	the	the	DT
9935	2010	9	onion	onion	NN
9935	2010	10	and	and	CC
9935	2010	11	brown	brown	VB
9935	2010	12	it	-PRON-	PRP
9935	2010	13	in	in	IN
9935	2010	14	butter	butter	NN
9935	2010	15	.	.	.
9935	2011	1	Mix	mix	VB
9935	2011	2	well	well	RB
9935	2011	3	the	the	DT
9935	2011	4	browned	brown	VBN
9935	2011	5	onion	onion	NN
9935	2011	6	,	,	,
9935	2011	7	rice	rice	NN
9935	2011	8	,	,	,
9935	2011	9	chopped	chop	VBD
9935	2011	10	meat	meat	NN
9935	2011	11	,	,	,
9935	2011	12	stock	stock	NN
9935	2011	13	or	or	CC
9935	2011	14	gravy	gravy	NN
9935	2011	15	,	,	,
9935	2011	16	and	and	CC
9935	2011	17	tomatoes	tomato	NNS
9935	2011	18	,	,	,
9935	2011	19	and	and	CC
9935	2011	20	pour	pour	VB
9935	2011	21	all	all	DT
9935	2011	22	into	into	IN
9935	2011	23	a	a	DT
9935	2011	24	buttered	butter	VBN
9935	2011	25	baking	baking	NN
9935	2011	26	dish	dish	NN
9935	2011	27	.	.	.
9935	2012	1	Then	then	RB
9935	2012	2	sprinkle	sprinkle	VB
9935	2012	3	the	the	DT
9935	2012	4	cheese	cheese	NN
9935	2012	5	and	and	CC
9935	2012	6	crumbs	crumb	VBZ
9935	2012	7	on	on	IN
9935	2012	8	top	top	NN
9935	2012	9	of	of	IN
9935	2012	10	the	the	DT
9935	2012	11	mixture	mixture	NN
9935	2012	12	and	and	CC
9935	2012	13	bake	bake	VB
9935	2012	14	for	for	IN
9935	2012	15	1	1	CD
9935	2012	16	hour	hour	NN
9935	2012	17	in	in	IN
9935	2012	18	a	a	DT
9935	2012	19	slow	slow	JJ
9935	2012	20	oven	oven	NN
9935	2012	21	.	.	.
9935	2013	1	Serve	serve	VB
9935	2013	2	hot	hot	JJ
9935	2013	3	.	.	.
9935	2014	1	*	*	NFP
9935	2014	2	*	*	NFP
9935	2014	3	*	*	NFP
9935	2014	4	*	*	NFP
9935	2014	5	*	*	NFP
9935	2014	6	OATS	oats	NN
9935	2014	7	COMPOSITION	COMPOSITION	NNS
9935	2014	8	AND	and	CC
9935	2014	9	VARIETIES	varietie	VBD
9935	2014	10	67	67	CD
9935	2014	11	.	.	.
9935	2015	1	As	as	IN
9935	2015	2	an	an	DT
9935	2015	3	article	article	NN
9935	2015	4	of	of	IN
9935	2015	5	food	food	NN
9935	2015	6	,	,	,
9935	2015	7	OATS	OATS	NNP
9935	2015	8	are	be	VBP
9935	2015	9	used	use	VBN
9935	2015	10	very	very	RB
9935	2015	11	extensively	extensively	RB
9935	2015	12	.	.	.
9935	2016	1	In	in	IN
9935	2016	2	Scotland	Scotland	NNP
9935	2016	3	,	,	,
9935	2016	4	this	this	DT
9935	2016	5	cereal	cereal	NN
9935	2016	6	formed	form	VBD
9935	2016	7	the	the	DT
9935	2016	8	principal	principal	JJ
9935	2016	9	article	article	NN
9935	2016	10	of	of	IN
9935	2016	11	diet	diet	NN
9935	2016	12	for	for	IN
9935	2016	13	many	many	JJ
9935	2016	14	years	year	NNS
9935	2016	15	,	,	,
9935	2016	16	and	and	CC
9935	2016	17	as	as	IN
9935	2016	18	the	the	DT
9935	2016	19	hardiness	hardiness	NN
9935	2016	20	of	of	IN
9935	2016	21	the	the	DT
9935	2016	22	Scotch	Scotch	NNP
9935	2016	23	people	people	NNS
9935	2016	24	is	be	VBZ
9935	2016	25	usually	usually	RB
9935	2016	26	attributed	attribute	VBN
9935	2016	27	to	to	IN
9935	2016	28	their	-PRON-	PRP$
9935	2016	29	diet	diet	NN
9935	2016	30	the	the	DT
9935	2016	31	value	value	NN
9935	2016	32	of	of	IN
9935	2016	33	oats	oats	NNP
9935	2016	34	as	as	IN
9935	2016	35	a	a	DT
9935	2016	36	food	food	NN
9935	2016	37	can	can	MD
9935	2016	38	not	not	RB
9935	2016	39	be	be	VB
9935	2016	40	overestimated	overestimate	VBN
9935	2016	41	.	.	.
9935	2017	1	This	this	DT
9935	2017	2	grain	grain	NN
9935	2017	3	,	,	,
9935	2017	4	or	or	CC
9935	2017	5	cereal	cereal	NN
9935	2017	6	,	,	,
9935	2017	7	grows	grow	VBZ
9935	2017	8	very	very	RB
9935	2017	9	much	much	RB
9935	2017	10	like	like	IN
9935	2017	11	wheat	wheat	NN
9935	2017	12	and	and	CC
9935	2017	13	yields	yield	VBZ
9935	2017	14	an	an	DT
9935	2017	15	abundant	abundant	JJ
9935	2017	16	crop	crop	NN
9935	2017	17	in	in	IN
9935	2017	18	fairly	fairly	RB
9935	2017	19	good	good	JJ
9935	2017	20	soil	soil	NN
9935	2017	21	;	;	:
9935	2017	22	but	but	CC
9935	2017	23	it	-PRON-	PRP
9935	2017	24	is	be	VBZ
9935	2017	25	unlike	unlike	IN
9935	2017	26	wheat	wheat	NN
9935	2017	27	in	in	IN
9935	2017	28	composition	composition	NN
9935	2017	29	,	,	,
9935	2017	30	for	for	IN
9935	2017	31	it	-PRON-	PRP
9935	2017	32	contains	contain	VBZ
9935	2017	33	very	very	RB
9935	2017	34	little	little	JJ
9935	2017	35	protein	protein	NN
9935	2017	36	and	and	CC
9935	2017	37	considerable	considerable	JJ
9935	2017	38	fat	fat	NN
9935	2017	39	.	.	.
9935	2018	1	In	in	IN
9935	2018	2	fact	fact	NN
9935	2018	3	,	,	,
9935	2018	4	it	-PRON-	PRP
9935	2018	5	contains	contain	VBZ
9935	2018	6	more	more	JJR
9935	2018	7	fat	fat	JJ
9935	2018	8	than	than	IN
9935	2018	9	any	any	DT
9935	2018	10	other	other	JJ
9935	2018	11	cereal	cereal	NN
9935	2018	12	.	.	.
9935	2019	1	Because	because	IN
9935	2019	2	of	of	IN
9935	2019	3	its	-PRON-	PRP$
9935	2019	4	lack	lack	NN
9935	2019	5	of	of	IN
9935	2019	6	protein	protein	NN
9935	2019	7	,	,	,
9935	2019	8	it	-PRON-	PRP
9935	2019	9	will	will	MD
9935	2019	10	not	not	RB
9935	2019	11	make	make	VB
9935	2019	12	raised	raise	VBN
9935	2019	13	bread	bread	NN
9935	2019	14	,	,	,
9935	2019	15	and	and	CC
9935	2019	16	when	when	WRB
9935	2019	17	it	-PRON-	PRP
9935	2019	18	must	must	MD
9935	2019	19	serve	serve	VB
9935	2019	20	the	the	DT
9935	2019	21	purpose	purpose	NN
9935	2019	22	of	of	IN
9935	2019	23	bread	bread	NN
9935	2019	24	it	-PRON-	PRP
9935	2019	25	is	be	VBZ
9935	2019	26	made	make	VBN
9935	2019	27	into	into	IN
9935	2019	28	flat	flat	JJ
9935	2019	29	cakes	cake	NNS
9935	2019	30	and	and	CC
9935	2019	31	baked	bake	VBD
9935	2019	32	.	.	.
9935	2020	1	Although	although	IN
9935	2020	2	it	-PRON-	PRP
9935	2020	3	is	be	VBZ
9935	2020	4	used	use	VBN
9935	2020	5	to	to	IN
9935	2020	6	some	some	DT
9935	2020	7	extent	extent	NN
9935	2020	8	in	in	IN
9935	2020	9	this	this	DT
9935	2020	10	way	way	NN
9935	2020	11	,	,	,
9935	2020	12	its	-PRON-	PRP$
9935	2020	13	greatest	great	JJS
9935	2020	14	use	use	NN
9935	2020	15	for	for	IN
9935	2020	16	food	food	NN
9935	2020	17	,	,	,
9935	2020	18	particularly	particularly	RB
9935	2020	19	in	in	IN
9935	2020	20	the	the	DT
9935	2020	21	United	United	NNP
9935	2020	22	States	States	NNP
9935	2020	23	,	,	,
9935	2020	24	is	be	VBZ
9935	2020	25	in	in	IN
9935	2020	26	the	the	DT
9935	2020	27	form	form	NN
9935	2020	28	of	of	IN
9935	2020	29	_	_	NNP
9935	2020	30	oatmeal	oatmeal	NN
9935	2020	31	_	_	NNP
9935	2020	32	and	and	CC
9935	2020	33	_	_	NNP
9935	2020	34	rolled	roll	VBD
9935	2020	35	oats	oats	NNP
9935	2020	36	_	_	NNP
9935	2020	37	.	.	.
9935	2021	1	In	in	IN
9935	2021	2	the	the	DT
9935	2021	3	preparation	preparation	NN
9935	2021	4	of	of	IN
9935	2021	5	oatmeal	oatmeal	NN
9935	2021	6	for	for	IN
9935	2021	7	the	the	DT
9935	2021	8	market	market	NN
9935	2021	9	,	,	,
9935	2021	10	the	the	DT
9935	2021	11	oat	oat	NN
9935	2021	12	grains	grain	NNS
9935	2021	13	are	be	VBP
9935	2021	14	crushed	crush	VBN
9935	2021	15	or	or	CC
9935	2021	16	cut	cut	VBN
9935	2021	17	into	into	IN
9935	2021	18	very	very	RB
9935	2021	19	small	small	JJ
9935	2021	20	pieces	piece	NNS
9935	2021	21	,	,	,
9935	2021	22	while	while	IN
9935	2021	23	in	in	IN
9935	2021	24	the	the	DT
9935	2021	25	preparation	preparation	NN
9935	2021	26	of	of	IN
9935	2021	27	rolled	roll	VBN
9935	2021	28	oats	oat	NNS
9935	2021	29	they	-PRON-	PRP
9935	2021	30	are	be	VBP
9935	2021	31	crushed	crush	VBN
9935	2021	32	flat	flat	JJ
9935	2021	33	between	between	IN
9935	2021	34	large	large	JJ
9935	2021	35	rollers	roller	NNS
9935	2021	36	.	.	.
9935	2022	1	RECIPES	RECIPES	NNP
9935	2022	2	FOR	for	IN
9935	2022	3	OATS	OATS	NNP
9935	2022	4	68	68	CD
9935	2022	5	.	.	.
9935	2023	1	The	the	DT
9935	2023	2	same	same	JJ
9935	2023	3	methods	method	NNS
9935	2023	4	of	of	IN
9935	2023	5	cooking	cooking	NN
9935	2023	6	can	can	MD
9935	2023	7	be	be	VB
9935	2023	8	applied	apply	VBN
9935	2023	9	to	to	IN
9935	2023	10	both	both	DT
9935	2023	11	oatmeal	oatmeal	NN
9935	2023	12	and	and	CC
9935	2023	13	rolled	roll	VBD
9935	2023	14	oats	oat	NNS
9935	2023	15	.	.	.
9935	2024	1	Therefore	therefore	RB
9935	2024	2	,	,	,
9935	2024	3	while	while	IN
9935	2024	4	the	the	DT
9935	2024	5	recipes	recipe	NNS
9935	2024	6	here	here	RB
9935	2024	7	given	give	VBN
9935	2024	8	are	be	VBP
9935	2024	9	for	for	IN
9935	2024	10	rolled	roll	VBN
9935	2024	11	oats	oat	NNS
9935	2024	12	,	,	,
9935	2024	13	it	-PRON-	PRP
9935	2024	14	will	will	MD
9935	2024	15	be	be	VB
9935	2024	16	well	well	JJ
9935	2024	17	to	to	TO
9935	2024	18	note	note	VB
9935	2024	19	that	that	IN
9935	2024	20	they	-PRON-	PRP
9935	2024	21	can	can	MD
9935	2024	22	be	be	VB
9935	2024	23	used	use	VBN
9935	2024	24	for	for	IN
9935	2024	25	oatmeal	oatmeal	NN
9935	2024	26	by	by	IN
9935	2024	27	merely	merely	RB
9935	2024	28	substituting	substitute	VBG
9935	2024	29	this	this	DT
9935	2024	30	cereal	cereal	NN
9935	2024	31	wherever	wherever	WRB
9935	2024	32	rolled	roll	VBN
9935	2024	33	oats	oat	NNS
9935	2024	34	are	be	VBP
9935	2024	35	mentioned	mention	VBN
9935	2024	36	.	.	.
9935	2025	1	69	69	CD
9935	2025	2	.	.	.
9935	2026	1	ROLLED	roll	VBN
9935	2026	2	OATS.--Because	oats.--because	NN
9935	2026	3	of	of	IN
9935	2026	4	the	the	DT
9935	2026	5	high	high	JJ
9935	2026	6	food	food	NN
9935	2026	7	value	value	NN
9935	2026	8	of	of	IN
9935	2026	9	rolled	roll	VBN
9935	2026	10	oats	oat	NNS
9935	2026	11	,	,	,
9935	2026	12	this	this	DT
9935	2026	13	cereal	cereal	NN
9935	2026	14	is	be	VBZ
9935	2026	15	excellent	excellent	JJ
9935	2026	16	for	for	IN
9935	2026	17	cold	cold	JJ
9935	2026	18	weather	weather	NN
9935	2026	19	,	,	,
9935	2026	20	especially	especially	RB
9935	2026	21	when	when	WRB
9935	2026	22	it	-PRON-	PRP
9935	2026	23	is	be	VBZ
9935	2026	24	served	serve	VBN
9935	2026	25	with	with	IN
9935	2026	26	hot	hot	JJ
9935	2026	27	cream	cream	NN
9935	2026	28	or	or	CC
9935	2026	29	milk	milk	NN
9935	2026	30	and	and	CC
9935	2026	31	sugar	sugar	NN
9935	2026	32	.	.	.
9935	2027	1	It	-PRON-	PRP
9935	2027	2	can	can	MD
9935	2027	3	be	be	VB
9935	2027	4	prepared	prepare	VBN
9935	2027	5	very	very	RB
9935	2027	6	easily	easily	RB
9935	2027	7	,	,	,
9935	2027	8	as	as	IN
9935	2027	9	the	the	DT
9935	2027	10	accompanying	accompanying	JJ
9935	2027	11	recipe	recipe	NN
9935	2027	12	shows	show	NNS
9935	2027	13	.	.	.
9935	2028	1	ROLLED	ROLLED	NNP
9935	2028	2	OATS	OATS	NNP
9935	2028	3	(	(	-LRB-
9935	2028	4	Sufficient	sufficient	JJ
9935	2028	5	to	to	TO
9935	2028	6	Serve	serve	VB
9935	2028	7	Six	six	CD
9935	2028	8	)	)	-RRB-
9935	2028	9	1	1	CD
9935	2028	10	c.	c.	NN
9935	2028	11	rolled	roll	VBD
9935	2028	12	oats	oats	NNP
9935	2028	13	3	3	CD
9935	2028	14	c.	c.	NN
9935	2028	15	boiling	boil	VBG
9935	2028	16	water	water	NN
9935	2028	17	1	1	CD
9935	2028	18	tsp	tsp	NN
9935	2028	19	.	.	.
9935	2029	1	salt	salt	NN
9935	2029	2	Stir	Stir	NNP
9935	2029	3	the	the	DT
9935	2029	4	oats	oats	NN
9935	2029	5	into	into	IN
9935	2029	6	the	the	DT
9935	2029	7	boiling	boiling	NN
9935	2029	8	water	water	NN
9935	2029	9	to	to	TO
9935	2029	10	which	which	WDT
9935	2029	11	the	the	DT
9935	2029	12	salt	salt	NN
9935	2029	13	has	have	VBZ
9935	2029	14	been	be	VBN
9935	2029	15	added	add	VBN
9935	2029	16	.	.	.
9935	2030	1	Boil	Boil	NNP
9935	2030	2	2	2	CD
9935	2030	3	minutes	minute	NNS
9935	2030	4	,	,	,
9935	2030	5	stirring	stir	VBG
9935	2030	6	them	-PRON-	PRP
9935	2030	7	occasionally	occasionally	RB
9935	2030	8	to	to	TO
9935	2030	9	keep	keep	VB
9935	2030	10	them	-PRON-	PRP
9935	2030	11	from	from	IN
9935	2030	12	sticking	stick	VBG
9935	2030	13	.	.	.
9935	2031	1	Then	then	RB
9935	2031	2	cook	cook	VB
9935	2031	3	them	-PRON-	PRP
9935	2031	4	in	in	IN
9935	2031	5	a	a	DT
9935	2031	6	double	double	JJ
9935	2031	7	boiler	boiler	NN
9935	2031	8	for	for	IN
9935	2031	9	2	2	CD
9935	2031	10	to	to	TO
9935	2031	11	4	4	CD
9935	2031	12	hours	hour	NNS
9935	2031	13	.	.	.
9935	2032	1	During	during	IN
9935	2032	2	this	this	DT
9935	2032	3	time	time	NN
9935	2032	4	,	,	,
9935	2032	5	stir	stir	VB
9935	2032	6	the	the	DT
9935	2032	7	oats	oats	NN
9935	2032	8	as	as	RB
9935	2032	9	little	little	JJ
9935	2032	10	as	as	IN
9935	2032	11	possible	possible	JJ
9935	2032	12	,	,	,
9935	2032	13	so	so	IN
9935	2032	14	as	as	IN
9935	2032	15	to	to	TO
9935	2032	16	prevent	prevent	VB
9935	2032	17	them	-PRON-	PRP
9935	2032	18	from	from	IN
9935	2032	19	becoming	become	VBG
9935	2032	20	mushy	mushy	NN
9935	2032	21	.	.	.
9935	2033	1	Serve	serve	VB
9935	2033	2	hot	hot	JJ
9935	2033	3	.	.	.
9935	2034	1	70	70	CD
9935	2034	2	.	.	.
9935	2035	1	ROLLED	ROLLED	NNP
9935	2035	2	OATS	OATS	NNP
9935	2035	3	WITH	with	IN
9935	2035	4	APPLES.--The	apples.--the	JJ
9935	2035	5	combination	combination	NN
9935	2035	6	of	of	IN
9935	2035	7	rolled	roll	VBN
9935	2035	8	oats	oat	NNS
9935	2035	9	and	and	CC
9935	2035	10	apples	apple	NNS
9935	2035	11	is	be	VBZ
9935	2035	12	rather	rather	RB
9935	2035	13	unusual	unusual	JJ
9935	2035	14	,	,	,
9935	2035	15	still	still	RB
9935	2035	16	it	-PRON-	PRP
9935	2035	17	makes	make	VBZ
9935	2035	18	a	a	DT
9935	2035	19	dish	dish	NN
9935	2035	20	that	that	WDT
9935	2035	21	lends	lend	VBZ
9935	2035	22	variety	variety	NN
9935	2035	23	to	to	IN
9935	2035	24	a	a	DT
9935	2035	25	breakfast	breakfast	NN
9935	2035	26	or	or	CC
9935	2035	27	a	a	DT
9935	2035	28	luncheon	luncheon	NN
9935	2035	29	.	.	.
9935	2036	1	Such	such	PDT
9935	2036	2	a	a	DT
9935	2036	3	dish	dish	NN
9935	2036	4	is	be	VBZ
9935	2036	5	easily	easily	RB
9935	2036	6	digested	digest	VBN
9935	2036	7	,	,	,
9935	2036	8	because	because	IN
9935	2036	9	the	the	DT
9935	2036	10	apples	apple	NNS
9935	2036	11	supply	supply	VBP
9935	2036	12	to	to	IN
9935	2036	13	it	-PRON-	PRP
9935	2036	14	a	a	DT
9935	2036	15	considerable	considerable	JJ
9935	2036	16	quantity	quantity	NN
9935	2036	17	of	of	IN
9935	2036	18	cellulose	cellulose	NN
9935	2036	19	and	and	CC
9935	2036	20	mineral	mineral	NN
9935	2036	21	salts	salt	NNS
9935	2036	22	.	.	.
9935	2037	1	ROLLED	ROLLED	NNP
9935	2037	2	OATS	OATS	NNP
9935	2037	3	WITH	with	IN
9935	2037	4	APPLES	APPLES	NNP
9935	2037	5	(	(	-LRB-
9935	2037	6	Sufficient	sufficient	JJ
9935	2037	7	to	to	TO
9935	2037	8	Serve	serve	VB
9935	2037	9	Six	six	CD
9935	2037	10	)	)	-RRB-
9935	2037	11	2/3	2/3	CD
9935	2037	12	c.	c.	NN
9935	2037	13	rolled	roll	VBD
9935	2037	14	oats	oats	NNP
9935	2037	15	2	2	CD
9935	2037	16	c.	c.	NN
9935	2037	17	boiling	boiling	NN
9935	2037	18	water	water	NN
9935	2037	19	1/2	1/2	CD
9935	2037	20	tsp	tsp	NN
9935	2037	21	.	.	.
9935	2038	1	salt	salt	NN
9935	2038	2	6	6	CD
9935	2038	3	medium	medium	JJ
9935	2038	4	-	-	HYPH
9935	2038	5	sized	sized	JJ
9935	2038	6	apples	apple	NNS
9935	2038	7	1	1	CD
9935	2038	8	c.	c.	NN
9935	2038	9	water	water	NN
9935	2038	10	1/2	1/2	CD
9935	2038	11	c.	c.	NN
9935	2038	12	sugar	sugar	NN
9935	2038	13	Stir	Stir	NNP
9935	2038	14	the	the	DT
9935	2038	15	rolled	roll	VBN
9935	2038	16	oats	oat	NNS
9935	2038	17	into	into	IN
9935	2038	18	the	the	DT
9935	2038	19	boiling	boil	VBG
9935	2038	20	salted	salt	VBN
9935	2038	21	water	water	NN
9935	2038	22	and	and	CC
9935	2038	23	cook	cook	VB
9935	2038	24	them	-PRON-	PRP
9935	2038	25	until	until	IN
9935	2038	26	they	-PRON-	PRP
9935	2038	27	set	set	VBP
9935	2038	28	;	;	:
9935	2038	29	then	then	RB
9935	2038	30	place	place	VB
9935	2038	31	them	-PRON-	PRP
9935	2038	32	in	in	IN
9935	2038	33	a	a	DT
9935	2038	34	double	double	JJ
9935	2038	35	boiler	boiler	NN
9935	2038	36	and	and	CC
9935	2038	37	cook	cook	NN
9935	2038	38	for	for	IN
9935	2038	39	2	2	CD
9935	2038	40	to	to	TO
9935	2038	41	4	4	CD
9935	2038	42	hours	hour	NNS
9935	2038	43	.	.	.
9935	2039	1	Pare	pare	VB
9935	2039	2	and	and	CC
9935	2039	3	core	core	VB
9935	2039	4	the	the	DT
9935	2039	5	apples	apple	NNS
9935	2039	6	,	,	,
9935	2039	7	and	and	CC
9935	2039	8	then	then	RB
9935	2039	9	cook	cook	VB
9935	2039	10	them	-PRON-	PRP
9935	2039	11	whole	whole	JJ
9935	2039	12	in	in	IN
9935	2039	13	a	a	DT
9935	2039	14	sirup	sirup	NN
9935	2039	15	made	make	VBN
9935	2039	16	of	of	IN
9935	2039	17	1	1	CD
9935	2039	18	cupful	cupful	NN
9935	2039	19	of	of	IN
9935	2039	20	water	water	NN
9935	2039	21	and	and	CC
9935	2039	22	1/2	1/2	CD
9935	2039	23	cupful	cupful	NN
9935	2039	24	of	of	IN
9935	2039	25	sugar	sugar	NN
9935	2039	26	until	until	IN
9935	2039	27	they	-PRON-	PRP
9935	2039	28	are	be	VBP
9935	2039	29	soft	soft	JJ
9935	2039	30	,	,	,
9935	2039	31	but	but	CC
9935	2039	32	not	not	RB
9935	2039	33	soft	soft	JJ
9935	2039	34	enough	enough	RB
9935	2039	35	to	to	TO
9935	2039	36	fall	fall	VB
9935	2039	37	apart	apart	RB
9935	2039	38	.	.	.
9935	2040	1	To	to	TO
9935	2040	2	serve	serve	VB
9935	2040	3	the	the	DT
9935	2040	4	food	food	NN
9935	2040	5	,	,	,
9935	2040	6	place	place	VB
9935	2040	7	it	-PRON-	PRP
9935	2040	8	in	in	IN
9935	2040	9	six	six	CD
9935	2040	10	cereal	cereal	NN
9935	2040	11	dishes	dish	NNS
9935	2040	12	.	.	.
9935	2041	1	Put	put	VB
9935	2041	2	a	a	DT
9935	2041	3	large	large	JJ
9935	2041	4	spoonful	spoonful	JJ
9935	2041	5	of	of	IN
9935	2041	6	the	the	DT
9935	2041	7	cooked	cooked	JJ
9935	2041	8	oats	oats	NN
9935	2041	9	in	in	IN
9935	2041	10	each	each	DT
9935	2041	11	dish	dish	NN
9935	2041	12	,	,	,
9935	2041	13	arrange	arrange	VB
9935	2041	14	an	an	DT
9935	2041	15	apple	apple	NN
9935	2041	16	on	on	IN
9935	2041	17	top	top	NN
9935	2041	18	of	of	IN
9935	2041	19	the	the	DT
9935	2041	20	oats	oats	NN
9935	2041	21	,	,	,
9935	2041	22	and	and	CC
9935	2041	23	then	then	RB
9935	2041	24	fill	fill	VB
9935	2041	25	the	the	DT
9935	2041	26	hole	hole	NN
9935	2041	27	left	leave	VBN
9935	2041	28	by	by	IN
9935	2041	29	the	the	DT
9935	2041	30	core	core	NN
9935	2041	31	with	with	IN
9935	2041	32	rolled	roll	VBN
9935	2041	33	oats	oats	NNP
9935	2041	34	.	.	.
9935	2042	1	Over	over	IN
9935	2042	2	each	each	DT
9935	2042	3	portion	portion	NN
9935	2042	4	,	,	,
9935	2042	5	pour	pour	VBP
9935	2042	6	some	some	DT
9935	2042	7	of	of	IN
9935	2042	8	the	the	DT
9935	2042	9	sirup	sirup	NN
9935	2042	10	left	leave	VBD
9935	2042	11	from	from	IN
9935	2042	12	cooking	cook	VBG
9935	2042	13	the	the	DT
9935	2042	14	apples	apple	NNS
9935	2042	15	,	,	,
9935	2042	16	and	and	CC
9935	2042	17	serve	serve	VB
9935	2042	18	hot	hot	JJ
9935	2042	19	with	with	IN
9935	2042	20	cream	cream	NN
9935	2042	21	.	.	.
9935	2043	1	[	[	-LRB-
9935	2043	2	Illustration	illustration	NN
9935	2043	3	:	:	:
9935	2043	4	Fig	Fig	NNP
9935	2043	5	.	.	.
9935	2044	1	4	4	LS
9935	2044	2	]	]	-RRB-
9935	2044	3	71	71	CD
9935	2044	4	.	.	.
9935	2045	1	ROLLED	rolled	JJ
9935	2045	2	-	-	HYPH
9935	2045	3	OATS	oats	NN
9935	2045	4	JELLY	JELLY	NNP
9935	2045	5	WITH	with	IN
9935	2045	6	PRUNES.--If	PRUNES.--If	NNP
9935	2045	7	an	an	DT
9935	2045	8	appetizing	appetize	VBG
9935	2045	9	dish	dish	NN
9935	2045	10	for	for	IN
9935	2045	11	warm	warm	JJ
9935	2045	12	weather	weather	NN
9935	2045	13	is	be	VBZ
9935	2045	14	desired	desire	VBN
9935	2045	15	,	,	,
9935	2045	16	rolled	roll	VBN
9935	2045	17	oats	oat	NNS
9935	2045	18	may	may	MD
9935	2045	19	be	be	VB
9935	2045	20	cooked	cook	VBN
9935	2045	21	to	to	TO
9935	2045	22	form	form	VB
9935	2045	23	a	a	DT
9935	2045	24	jelly	jelly	NN
9935	2045	25	and	and	CC
9935	2045	26	then	then	RB
9935	2045	27	have	have	VBP
9935	2045	28	stewed	stew	VBN
9935	2045	29	prunes	prune	NNS
9935	2045	30	added	add	VBN
9935	2045	31	to	to	IN
9935	2045	32	it	-PRON-	PRP
9935	2045	33	.	.	.
9935	2046	1	Such	such	PDT
9935	2046	2	a	a	DT
9935	2046	3	dish	dish	NN
9935	2046	4	is	be	VBZ
9935	2046	5	illustrated	illustrate	VBN
9935	2046	6	in	in	IN
9935	2046	7	Fig	Fig	NNP
9935	2046	8	.	.	.
9935	2047	1	4	4	LS
9935	2047	2	.	.	.
9935	2048	1	When	when	WRB
9935	2048	2	served	serve	VBN
9935	2048	3	with	with	IN
9935	2048	4	cream	cream	NN
9935	2048	5	,	,	,
9935	2048	6	this	this	DT
9935	2048	7	combination	combination	NN
9935	2048	8	of	of	IN
9935	2048	9	rolled	roll	VBN
9935	2048	10	oats	oats	NNP
9935	2048	11	and	and	CC
9935	2048	12	prunes	prune	NNS
9935	2048	13	is	be	VBZ
9935	2048	14	high	high	JJ
9935	2048	15	in	in	IN
9935	2048	16	food	food	NN
9935	2048	17	value	value	NN
9935	2048	18	and	and	CC
9935	2048	19	consequently	consequently	RB
9935	2048	20	may	may	MD
9935	2048	21	be	be	VB
9935	2048	22	made	make	VBN
9935	2048	23	the	the	DT
9935	2048	24	important	important	JJ
9935	2048	25	dish	dish	NN
9935	2048	26	in	in	IN
9935	2048	27	the	the	DT
9935	2048	28	meal	meal	NN
9935	2048	29	for	for	IN
9935	2048	30	which	which	WDT
9935	2048	31	it	-PRON-	PRP
9935	2048	32	is	be	VBZ
9935	2048	33	used	use	VBN
9935	2048	34	.	.	.
9935	2049	1	ROLLED	rolled	JJ
9935	2049	2	-	-	HYPH
9935	2049	3	OATS	oats	NN
9935	2049	4	JELLY	JELLY	NNP
9935	2049	5	WITH	with	IN
9935	2049	6	PRUNES	PRUNES	NNP
9935	2049	7	(	(	-LRB-
9935	2049	8	Sufficient	sufficient	JJ
9935	2049	9	to	to	TO
9935	2049	10	Serve	serve	VB
9935	2049	11	Six	six	CD
9935	2049	12	)	)	-RRB-
9935	2049	13	1	1	CD
9935	2049	14	c.	c.	NN
9935	2049	15	rolled	roll	VBD
9935	2049	16	oats	oats	NNP
9935	2049	17	3	3	CD
9935	2049	18	c.	c.	NN
9935	2049	19	water	water	NN
9935	2049	20	1	1	CD
9935	2049	21	tsp	tsp	NN
9935	2049	22	.	.	.
9935	2050	1	salt	salt	NN
9935	2050	2	12	12	CD
9935	2050	3	stewed	stew	VBN
9935	2050	4	prunes	prune	NNS
9935	2050	5	Cook	Cook	NNP
9935	2050	6	the	the	DT
9935	2050	7	rolled	roll	VBN
9935	2050	8	oats	oats	NNP
9935	2050	9	according	accord	VBG
9935	2050	10	to	to	IN
9935	2050	11	the	the	DT
9935	2050	12	directions	direction	NNS
9935	2050	13	already	already	RB
9935	2050	14	given	give	VBN
9935	2050	15	,	,	,
9935	2050	16	and	and	CC
9935	2050	17	then	then	RB
9935	2050	18	force	force	VB
9935	2050	19	them	-PRON-	PRP
9935	2050	20	through	through	IN
9935	2050	21	a	a	DT
9935	2050	22	fine	fine	JJ
9935	2050	23	sieve	sieve	NN
9935	2050	24	.	.	.
9935	2051	1	Remove	remove	VB
9935	2051	2	the	the	DT
9935	2051	3	seeds	seed	NNS
9935	2051	4	from	from	IN
9935	2051	5	the	the	DT
9935	2051	6	prunes	prune	NNS
9935	2051	7	that	that	WDT
9935	2051	8	have	have	VBP
9935	2051	9	been	be	VBN
9935	2051	10	stewed	stew	VBN
9935	2051	11	by	by	IN
9935	2051	12	cooking	cook	VBG
9935	2051	13	them	-PRON-	PRP
9935	2051	14	very	very	RB
9935	2051	15	slowly	slowly	RB
9935	2051	16	until	until	IN
9935	2051	17	they	-PRON-	PRP
9935	2051	18	are	be	VBP
9935	2051	19	soft	soft	JJ
9935	2051	20	in	in	IN
9935	2051	21	a	a	DT
9935	2051	22	sufficient	sufficient	JJ
9935	2051	23	quantity	quantity	NN
9935	2051	24	of	of	IN
9935	2051	25	water	water	NN
9935	2051	26	to	to	TO
9935	2051	27	cover	cover	VB
9935	2051	28	them	-PRON-	PRP
9935	2051	29	well	well	RB
9935	2051	30	,	,	,
9935	2051	31	drain	drain	VB
9935	2051	32	off	off	RP
9935	2051	33	all	all	PDT
9935	2051	34	the	the	DT
9935	2051	35	juice	juice	NN
9935	2051	36	,	,	,
9935	2051	37	and	and	CC
9935	2051	38	place	place	VB
9935	2051	39	two	two	CD
9935	2051	40	prunes	prune	NNS
9935	2051	41	in	in	IN
9935	2051	42	the	the	DT
9935	2051	43	bottom	bottom	NN
9935	2051	44	of	of	IN
9935	2051	45	each	each	DT
9935	2051	46	of	of	IN
9935	2051	47	six	six	CD
9935	2051	48	cups	cup	NNS
9935	2051	49	,	,	,
9935	2051	50	or	or	CC
9935	2051	51	molds	mold	NNS
9935	2051	52	,	,	,
9935	2051	53	that	that	WDT
9935	2051	54	have	have	VBP
9935	2051	55	been	be	VBN
9935	2051	56	moistened	moisten	VBN
9935	2051	57	with	with	IN
9935	2051	58	cold	cold	JJ
9935	2051	59	water	water	NN
9935	2051	60	.	.	.
9935	2052	1	Fill	fill	VB
9935	2052	2	each	each	DT
9935	2052	3	with	with	IN
9935	2052	4	the	the	DT
9935	2052	5	rolled	roll	VBN
9935	2052	6	-	-	HYPH
9935	2052	7	oats	oats	NN
9935	2052	8	jelly	jelly	RB
9935	2052	9	and	and	CC
9935	2052	10	set	set	VBD
9935	2052	11	them	-PRON-	PRP
9935	2052	12	aside	aside	RB
9935	2052	13	to	to	TO
9935	2052	14	chill	chill	VB
9935	2052	15	.	.	.
9935	2053	1	When	when	WRB
9935	2053	2	ready	ready	JJ
9935	2053	3	to	to	TO
9935	2053	4	serve	serve	VB
9935	2053	5	,	,	,
9935	2053	6	turn	turn	VB
9935	2053	7	the	the	DT
9935	2053	8	food	food	NN
9935	2053	9	out	out	IN
9935	2053	10	of	of	IN
9935	2053	11	each	each	DT
9935	2053	12	mold	mold	NN
9935	2053	13	into	into	IN
9935	2053	14	a	a	DT
9935	2053	15	cereal	cereal	NN
9935	2053	16	dish	dish	NN
9935	2053	17	and	and	CC
9935	2053	18	serve	serve	VB
9935	2053	19	with	with	IN
9935	2053	20	cream	cream	NN
9935	2053	21	and	and	CC
9935	2053	22	sugar	sugar	NN
9935	2053	23	.	.	.
9935	2054	1	72	72	CD
9935	2054	2	.	.	.
9935	2055	1	LEFT	left	JJ
9935	2055	2	-	-	HYPH
9935	2055	3	OVER	over	NN
9935	2055	4	ROLLED	ROLLED	NNP
9935	2055	5	OATS.--Every	oats.--every	NN
9935	2055	6	housewife	housewife	NN
9935	2055	7	should	should	MD
9935	2055	8	refrain	refrain	VB
9935	2055	9	from	from	IN
9935	2055	10	throwing	throw	VBG
9935	2055	11	away	away	RP
9935	2055	12	any	any	DT
9935	2055	13	left	left	NN
9935	2055	14	-	-	HYPH
9935	2055	15	over	over	NN
9935	2055	16	rolled	roll	VBN
9935	2055	17	oats	oat	NNS
9935	2055	18	,	,	,
9935	2055	19	because	because	IN
9935	2055	20	all	all	DT
9935	2055	21	of	of	IN
9935	2055	22	this	this	DT
9935	2055	23	cereal	cereal	NN
9935	2055	24	remaining	remain	VBG
9935	2055	25	from	from	IN
9935	2055	26	a	a	DT
9935	2055	27	previous	previous	JJ
9935	2055	28	meal	meal	NN
9935	2055	29	can	can	MD
9935	2055	30	be	be	VB
9935	2055	31	used	use	VBN
9935	2055	32	to	to	IN
9935	2055	33	good	good	JJ
9935	2055	34	advantage	advantage	NN
9935	2055	35	.	.	.
9935	2056	1	For	for	IN
9935	2056	2	example	example	NN
9935	2056	3	,	,	,
9935	2056	4	it	-PRON-	PRP
9935	2056	5	can	can	MD
9935	2056	6	be	be	VB
9935	2056	7	made	make	VBN
9935	2056	8	especially	especially	RB
9935	2056	9	tasty	tasty	JJ
9935	2056	10	if	if	IN
9935	2056	11	,	,	,
9935	2056	12	before	before	IN
9935	2056	13	it	-PRON-	PRP
9935	2056	14	is	be	VBZ
9935	2056	15	cold	cold	JJ
9935	2056	16	,	,	,
9935	2056	17	it	-PRON-	PRP
9935	2056	18	is	be	VBZ
9935	2056	19	added	add	VBN
9935	2056	20	to	to	IN
9935	2056	21	fruit	fruit	NN
9935	2056	22	,	,	,
9935	2056	23	poured	pour	VBD
9935	2056	24	into	into	IN
9935	2056	25	molds	mold	NNS
9935	2056	26	and	and	CC
9935	2056	27	allowed	allow	VBN
9935	2056	28	to	to	TO
9935	2056	29	stand	stand	VB
9935	2056	30	in	in	IN
9935	2056	31	them	-PRON-	PRP
9935	2056	32	until	until	IN
9935	2056	33	it	-PRON-	PRP
9935	2056	34	is	be	VBZ
9935	2056	35	cold	cold	JJ
9935	2056	36	,	,	,
9935	2056	37	and	and	CC
9935	2056	38	then	then	RB
9935	2056	39	served	serve	VBD
9935	2056	40	with	with	IN
9935	2056	41	sugar	sugar	NN
9935	2056	42	and	and	CC
9935	2056	43	cream	cream	NN
9935	2056	44	.	.	.
9935	2057	1	Fruits	fruit	NNS
9935	2057	2	of	of	IN
9935	2057	3	any	any	DT
9935	2057	4	kind	kind	NN
9935	2057	5	,	,	,
9935	2057	6	such	such	JJ
9935	2057	7	as	as	IN
9935	2057	8	cooked	cooked	JJ
9935	2057	9	peaches	peach	NNS
9935	2057	10	,	,	,
9935	2057	11	prunes	prune	NNS
9935	2057	12	,	,	,
9935	2057	13	and	and	CC
9935	2057	14	apricots	apricot	NNS
9935	2057	15	or	or	CC
9935	2057	16	fresh	fresh	JJ
9935	2057	17	bananas	banana	NNS
9935	2057	18	,	,	,
9935	2057	19	may	may	MD
9935	2057	20	be	be	VB
9935	2057	21	used	use	VBN
9935	2057	22	for	for	IN
9935	2057	23	this	this	DT
9935	2057	24	purpose	purpose	NN
9935	2057	25	by	by	IN
9935	2057	26	cutting	cut	VBG
9935	2057	27	them	-PRON-	PRP
9935	2057	28	into	into	IN
9935	2057	29	small	small	JJ
9935	2057	30	pieces	piece	NNS
9935	2057	31	.	.	.
9935	2058	1	Another	another	DT
9935	2058	2	way	way	NN
9935	2058	3	of	of	IN
9935	2058	4	utilizing	utilize	VBG
9935	2058	5	this	this	DT
9935	2058	6	cereal	cereal	NN
9935	2058	7	when	when	WRB
9935	2058	8	it	-PRON-	PRP
9935	2058	9	is	be	VBZ
9935	2058	10	warm	warm	JJ
9935	2058	11	is	be	VBZ
9935	2058	12	to	to	TO
9935	2058	13	pour	pour	VB
9935	2058	14	it	-PRON-	PRP
9935	2058	15	into	into	IN
9935	2058	16	a	a	DT
9935	2058	17	pan	pan	NN
9935	2058	18	or	or	CC
9935	2058	19	a	a	DT
9935	2058	20	dish	dish	NN
9935	2058	21	,	,	,
9935	2058	22	press	press	VB
9935	2058	23	it	-PRON-	PRP
9935	2058	24	down	down	RP
9935	2058	25	until	until	IN
9935	2058	26	it	-PRON-	PRP
9935	2058	27	is	be	VBZ
9935	2058	28	about	about	RB
9935	2058	29	1	1	CD
9935	2058	30	inch	inch	NN
9935	2058	31	thick	thick	JJ
9935	2058	32	,	,	,
9935	2058	33	and	and	CC
9935	2058	34	then	then	RB
9935	2058	35	,	,	,
9935	2058	36	after	after	IN
9935	2058	37	it	-PRON-	PRP
9935	2058	38	is	be	VBZ
9935	2058	39	cold	cold	JJ
9935	2058	40	,	,	,
9935	2058	41	cut	cut	VB
9935	2058	42	it	-PRON-	PRP
9935	2058	43	into	into	IN
9935	2058	44	pieces	piece	NNS
9935	2058	45	of	of	IN
9935	2058	46	any	any	DT
9935	2058	47	desirable	desirable	JJ
9935	2058	48	size	size	NN
9935	2058	49	or	or	CC
9935	2058	50	shape	shape	NN
9935	2058	51	,	,	,
9935	2058	52	brown	brown	VB
9935	2058	53	these	these	DT
9935	2058	54	pieces	piece	NNS
9935	2058	55	in	in	IN
9935	2058	56	butter	butter	NN
9935	2058	57	,	,	,
9935	2058	58	and	and	CC
9935	2058	59	then	then	RB
9935	2058	60	serve	serve	VB
9935	2058	61	them	-PRON-	PRP
9935	2058	62	with	with	IN
9935	2058	63	sirup	sirup	NN
9935	2058	64	.	.	.
9935	2059	1	If	if	IN
9935	2059	2	the	the	DT
9935	2059	3	left	leave	VBN
9935	2059	4	-	-	HYPH
9935	2059	5	over	over	RP
9935	2059	6	cereal	cereal	NN
9935	2059	7	is	be	VBZ
9935	2059	8	cold	cold	JJ
9935	2059	9	,	,	,
9935	2059	10	a	a	DT
9935	2059	11	good	good	JJ
9935	2059	12	plan	plan	NN
9935	2059	13	would	would	MD
9935	2059	14	be	be	VB
9935	2059	15	to	to	TO
9935	2059	16	serve	serve	VB
9935	2059	17	it	-PRON-	PRP
9935	2059	18	with	with	IN
9935	2059	19	baked	baked	JJ
9935	2059	20	apple	apple	NN
9935	2059	21	;	;	:
9935	2059	22	that	that	RB
9935	2059	23	is	is	RB
9935	2059	24	,	,	,
9935	2059	25	for	for	IN
9935	2059	26	each	each	DT
9935	2059	27	person	person	NN
9935	2059	28	to	to	TO
9935	2059	29	be	be	VB
9935	2059	30	served	serve	VBN
9935	2059	31	,	,	,
9935	2059	32	place	place	VB
9935	2059	33	a	a	DT
9935	2059	34	spoonful	spoonful	NN
9935	2059	35	of	of	IN
9935	2059	36	the	the	DT
9935	2059	37	cereal	cereal	NN
9935	2059	38	in	in	IN
9935	2059	39	a	a	DT
9935	2059	40	dish	dish	NN
9935	2059	41	with	with	IN
9935	2059	42	a	a	DT
9935	2059	43	baked	bake	VBN
9935	2059	44	apple	apple	NN
9935	2059	45	,	,	,
9935	2059	46	sprinkle	sprinkle	VB
9935	2059	47	a	a	DT
9935	2059	48	little	little	JJ
9935	2059	49	cinnamon	cinnamon	NN
9935	2059	50	or	or	CC
9935	2059	51	nutmeg	nutmeg	NN
9935	2059	52	over	over	IN
9935	2059	53	it	-PRON-	PRP
9935	2059	54	,	,	,
9935	2059	55	and	and	CC
9935	2059	56	then	then	RB
9935	2059	57	serve	serve	VB
9935	2059	58	it	-PRON-	PRP
9935	2059	59	with	with	IN
9935	2059	60	cream	cream	NN
9935	2059	61	.	.	.
9935	2060	1	Still	still	RB
9935	2060	2	another	another	DT
9935	2060	3	very	very	RB
9935	2060	4	good	good	JJ
9935	2060	5	way	way	NN
9935	2060	6	in	in	IN
9935	2060	7	which	which	WDT
9935	2060	8	to	to	TO
9935	2060	9	utilize	utilize	VB
9935	2060	10	left	leave	VBN
9935	2060	11	-	-	HYPH
9935	2060	12	over	over	RP
9935	2060	13	rolled	roll	VBN
9935	2060	14	oats	oats	NNP
9935	2060	15	is	be	VBZ
9935	2060	16	to	to	TO
9935	2060	17	make	make	VB
9935	2060	18	it	-PRON-	PRP
9935	2060	19	into	into	IN
9935	2060	20	croquettes	croquette	NNS
9935	2060	21	according	accord	VBG
9935	2060	22	to	to	IN
9935	2060	23	the	the	DT
9935	2060	24	following	following	JJ
9935	2060	25	recipe	recipe	NN
9935	2060	26	:	:	:
9935	2060	27	ROLLED	roll	VBN
9935	2060	28	-	-	HYPH
9935	2060	29	OATS	oats	NN
9935	2060	30	CROQUETTES	croquette	NNS
9935	2060	31	(	(	-LRB-
9935	2060	32	Sufficient	sufficient	JJ
9935	2060	33	to	to	TO
9935	2060	34	Serve	serve	VB
9935	2060	35	Four	four	CD
9935	2060	36	)	)	-RRB-
9935	2060	37	1/2	1/2	CD
9935	2060	38	c.	c.	NN
9935	2060	39	grated	grate	VBD
9935	2060	40	cheese	cheese	NNP
9935	2060	41	3/4	3/4	CD
9935	2060	42	c.	c.	NNP
9935	2060	43	crumbs	crumb	VBZ
9935	2060	44	1/2	1/2	CD
9935	2060	45	tsp	tsp	NN
9935	2060	46	.	.	.
9935	2061	1	salt	salt	NN
9935	2061	2	1/4	1/4	CD
9935	2061	3	tsp	tsp	NN
9935	2061	4	.	.	.
9935	2062	1	paprika	paprika	NNP
9935	2062	2	1	1	CD
9935	2062	3	c.	c.	NN
9935	2062	4	cooked	cook	VBN
9935	2062	5	rolled	roll	VBN
9935	2062	6	oats	oats	NNP
9935	2062	7	1	1	CD
9935	2062	8	egg	egg	NN
9935	2062	9	Work	work	NN
9935	2062	10	the	the	DT
9935	2062	11	cheese	cheese	NN
9935	2062	12	with	with	IN
9935	2062	13	1/2	1/2	CD
9935	2062	14	cupful	cupful	NN
9935	2062	15	of	of	IN
9935	2062	16	the	the	DT
9935	2062	17	crumbs	crumb	NNS
9935	2062	18	,	,	,
9935	2062	19	the	the	DT
9935	2062	20	salt	salt	NN
9935	2062	21	,	,	,
9935	2062	22	and	and	CC
9935	2062	23	the	the	DT
9935	2062	24	paprika	paprika	NNS
9935	2062	25	into	into	IN
9935	2062	26	the	the	DT
9935	2062	27	cold	cold	JJ
9935	2062	28	rolled	roll	VBN
9935	2062	29	oats	oat	NNS
9935	2062	30	;	;	:
9935	2062	31	then	then	RB
9935	2062	32	add	add	VB
9935	2062	33	the	the	DT
9935	2062	34	egg	egg	NN
9935	2062	35	,	,	,
9935	2062	36	which	which	WDT
9935	2062	37	should	should	MD
9935	2062	38	be	be	VB
9935	2062	39	slightly	slightly	RB
9935	2062	40	beaten	beat	VBN
9935	2062	41	.	.	.
9935	2063	1	If	if	IN
9935	2063	2	more	more	JJR
9935	2063	3	moisture	moisture	NN
9935	2063	4	seems	seem	VBZ
9935	2063	5	to	to	TO
9935	2063	6	be	be	VB
9935	2063	7	necessary	necessary	JJ
9935	2063	8	,	,	,
9935	2063	9	add	add	VB
9935	2063	10	a	a	DT
9935	2063	11	little	little	JJ
9935	2063	12	milk	milk	NN
9935	2063	13	.	.	.
9935	2064	1	Form	form	VB
9935	2064	2	the	the	DT
9935	2064	3	ingredients	ingredient	NNS
9935	2064	4	into	into	IN
9935	2064	5	small	small	JJ
9935	2064	6	croquettes	croquette	NNS
9935	2064	7	,	,	,
9935	2064	8	and	and	CC
9935	2064	9	then	then	RB
9935	2064	10	roll	roll	VB
9935	2064	11	them	-PRON-	PRP
9935	2064	12	in	in	IN
9935	2064	13	the	the	DT
9935	2064	14	remaining	remaining	JJ
9935	2064	15	1/4	1/4	CD
9935	2064	16	cupful	cupful	NN
9935	2064	17	of	of	IN
9935	2064	18	crumbs	crumb	NNS
9935	2064	19	and	and	CC
9935	2064	20	sautÃ	sautÃ	NNP
9935	2064	21	©	©	NNP
9935	2064	22	then	then	RB
9935	2064	23	in	in	IN
9935	2064	24	butter	butter	NN
9935	2064	25	.	.	.
9935	2065	1	Garnish	garnish	VB
9935	2065	2	with	with	IN
9935	2065	3	parsley	parsley	NN
9935	2065	4	and	and	CC
9935	2065	5	serve	serve	VB
9935	2065	6	.	.	.
9935	2066	1	*	*	NFP
9935	2066	2	*	*	NFP
9935	2066	3	*	*	NFP
9935	2066	4	*	*	NFP
9935	2066	5	*	*	NFP
9935	2066	6	BARLEY	barley	NN
9935	2066	7	ORIGIN	ORIGIN	NNS
9935	2066	8	AND	and	CC
9935	2066	9	USE	use	NN
9935	2066	10	73	73	CD
9935	2066	11	.	.	.
9935	2067	1	BARLEY	barley	NN
9935	2067	2	is	be	VBZ
9935	2067	3	a	a	DT
9935	2067	4	grain	grain	NN
9935	2067	5	,	,	,
9935	2067	6	or	or	CC
9935	2067	7	cereal	cereal	NN
9935	2067	8	,	,	,
9935	2067	9	that	that	WDT
9935	2067	10	grows	grow	VBZ
9935	2067	11	very	very	RB
9935	2067	12	much	much	RB
9935	2067	13	like	like	IN
9935	2067	14	wheat	wheat	NN
9935	2067	15	.	.	.
9935	2068	1	However	however	RB
9935	2068	2	,	,	,
9935	2068	3	it	-PRON-	PRP
9935	2068	4	is	be	VBZ
9935	2068	5	hardier	hardy	JJR
9935	2068	6	than	than	IN
9935	2068	7	wheat	wheat	NN
9935	2068	8	or	or	CC
9935	2068	9	any	any	DT
9935	2068	10	other	other	JJ
9935	2068	11	cereals	cereal	NNS
9935	2068	12	and	and	CC
9935	2068	13	may	may	MD
9935	2068	14	be	be	VB
9935	2068	15	grown	grow	VBN
9935	2068	16	through	through	IN
9935	2068	17	a	a	DT
9935	2068	18	greater	great	JJR
9935	2068	19	range	range	NN
9935	2068	20	of	of	IN
9935	2068	21	climates	climate	NNS
9935	2068	22	.	.	.
9935	2069	1	Barley	Barley	NNP
9935	2069	2	has	have	VBZ
9935	2069	3	been	be	VBN
9935	2069	4	cultivated	cultivate	VBN
9935	2069	5	from	from	IN
9935	2069	6	the	the	DT
9935	2069	7	most	most	RBS
9935	2069	8	ancient	ancient	JJ
9935	2069	9	times	time	NNS
9935	2069	10	;	;	:
9935	2069	11	in	in	IN
9935	2069	12	fact	fact	NN
9935	2069	13	,	,	,
9935	2069	14	its	-PRON-	PRP$
9935	2069	15	cultivation	cultivation	NN
9935	2069	16	can	can	MD
9935	2069	17	be	be	VB
9935	2069	18	traced	trace	VBN
9935	2069	19	as	as	RB
9935	2069	20	far	far	RB
9935	2069	21	back	back	RB
9935	2069	22	as	as	IN
9935	2069	23	man	man	NN
9935	2069	24	's	's	POS
9935	2069	25	occupations	occupation	NNS
9935	2069	26	have	have	VBP
9935	2069	27	been	be	VBN
9935	2069	28	recorded	record	VBN
9935	2069	29	.	.	.
9935	2070	1	The	the	DT
9935	2070	2	grain	grain	NN
9935	2070	3	of	of	IN
9935	2070	4	this	this	DT
9935	2070	5	cereal	cereal	NN
9935	2070	6	has	have	VBZ
9935	2070	7	also	also	RB
9935	2070	8	played	play	VBN
9935	2070	9	an	an	DT
9935	2070	10	important	important	JJ
9935	2070	11	part	part	NN
9935	2070	12	in	in	IN
9935	2070	13	the	the	DT
9935	2070	14	advancement	advancement	NN
9935	2070	15	of	of	IN
9935	2070	16	man	man	NN
9935	2070	17	,	,	,
9935	2070	18	for	for	IN
9935	2070	19	,	,	,
9935	2070	20	according	accord	VBG
9935	2070	21	to	to	IN
9935	2070	22	history	history	NN
9935	2070	23	,	,	,
9935	2070	24	some	some	DT
9935	2070	25	of	of	IN
9935	2070	26	the	the	DT
9935	2070	27	present	present	JJ
9935	2070	28	weights	weight	NNS
9935	2070	29	and	and	CC
9935	2070	30	measures	measure	NNS
9935	2070	31	originated	originate	VBN
9935	2070	32	from	from	IN
9935	2070	33	it	-PRON-	PRP
9935	2070	34	.	.	.
9935	2071	1	Thus	thus	RB
9935	2071	2	,	,	,
9935	2071	3	the	the	DT
9935	2071	4	Troy	troy	JJ
9935	2071	5	weight	weight	NN
9935	2071	6	grain	grain	NN
9935	2071	7	is	be	VBZ
9935	2071	8	said	say	VBN
9935	2071	9	to	to	TO
9935	2071	10	have	have	VB
9935	2071	11	been	be	VBN
9935	2071	12	first	first	RB
9935	2071	13	fixed	fix	VBN
9935	2071	14	by	by	IN
9935	2071	15	finding	find	VBG
9935	2071	16	the	the	DT
9935	2071	17	average	average	JJ
9935	2071	18	weight	weight	NN
9935	2071	19	of	of	IN
9935	2071	20	a	a	DT
9935	2071	21	barley	barley	NN
9935	2071	22	grain	grain	NN
9935	2071	23	,	,	,
9935	2071	24	and	and	CC
9935	2071	25	the	the	DT
9935	2071	26	inch	inch	NN
9935	2071	27	of	of	IN
9935	2071	28	linear	linear	JJ
9935	2071	29	measure	measure	NN
9935	2071	30	,	,	,
9935	2071	31	by	by	IN
9935	2071	32	placing	place	VBG
9935	2071	33	three	three	CD
9935	2071	34	grains	grain	NNS
9935	2071	35	of	of	IN
9935	2071	36	barley	barley	NN
9935	2071	37	end	end	NN
9935	2071	38	to	to	IN
9935	2071	39	end	end	NN
9935	2071	40	.	.	.
9935	2072	1	74	74	CD
9935	2072	2	.	.	.
9935	2073	1	Although	although	IN
9935	2073	2	several	several	JJ
9935	2073	3	varieties	variety	NNS
9935	2073	4	of	of	IN
9935	2073	5	barley	barley	NN
9935	2073	6	have	have	VBP
9935	2073	7	been	be	VBN
9935	2073	8	cultivated	cultivate	VBN
9935	2073	9	as	as	IN
9935	2073	10	food	food	NN
9935	2073	11	from	from	IN
9935	2073	12	the	the	DT
9935	2073	13	earliest	early	JJS
9935	2073	14	times	time	NNS
9935	2073	15	,	,	,
9935	2073	16	the	the	DT
9935	2073	17	grain	grain	NN
9935	2073	18	is	be	VBZ
9935	2073	19	now	now	RB
9935	2073	20	used	use	VBN
9935	2073	21	principally	principally	RB
9935	2073	22	in	in	IN
9935	2073	23	the	the	DT
9935	2073	24	manufacture	manufacture	NN
9935	2073	25	of	of	IN
9935	2073	26	malt	malt	NN
9935	2073	27	.	.	.
9935	2074	1	In	in	IN
9935	2074	2	this	this	DT
9935	2074	3	form	form	NN
9935	2074	4	,	,	,
9935	2074	5	it	-PRON-	PRP
9935	2074	6	is	be	VBZ
9935	2074	7	used	use	VBN
9935	2074	8	for	for	IN
9935	2074	9	the	the	DT
9935	2074	10	malting	malting	NN
9935	2074	11	of	of	IN
9935	2074	12	foods	food	NNS
9935	2074	13	and	and	CC
9935	2074	14	in	in	IN
9935	2074	15	the	the	DT
9935	2074	16	making	making	NN
9935	2074	17	of	of	IN
9935	2074	18	alcoholic	alcoholic	JJ
9935	2074	19	liquors	liquor	NNS
9935	2074	20	.	.	.
9935	2075	1	To	to	TO
9935	2075	2	produce	produce	VB
9935	2075	3	malt	malt	NN
9935	2075	4	,	,	,
9935	2075	5	the	the	DT
9935	2075	6	barley	barley	NN
9935	2075	7	grains	grain	NNS
9935	2075	8	are	be	VBP
9935	2075	9	moistened	moisten	VBN
9935	2075	10	and	and	CC
9935	2075	11	allowed	allow	VBN
9935	2075	12	to	to	TO
9935	2075	13	sprout	sprout	VB
9935	2075	14	,	,	,
9935	2075	15	and	and	CC
9935	2075	16	during	during	IN
9935	2075	17	this	this	DT
9935	2075	18	process	process	NN
9935	2075	19	of	of	IN
9935	2075	20	sprouting	sprout	VBG
9935	2075	21	the	the	DT
9935	2075	22	starch	starch	NN
9935	2075	23	of	of	IN
9935	2075	24	the	the	DT
9935	2075	25	barley	barley	NN
9935	2075	26	is	be	VBZ
9935	2075	27	changed	change	VBN
9935	2075	28	to	to	IN
9935	2075	29	sugar	sugar	VB
9935	2075	30	.	.	.
9935	2076	1	The	the	DT
9935	2076	2	grains	grain	NNS
9935	2076	3	are	be	VBP
9935	2076	4	then	then	RB
9935	2076	5	dried	dry	VBN
9935	2076	6	,	,	,
9935	2076	7	and	and	CC
9935	2076	8	the	the	DT
9935	2076	9	sprouts	sprout	NNS
9935	2076	10	,	,	,
9935	2076	11	which	which	WDT
9935	2076	12	are	be	VBP
9935	2076	13	called	call	VBN
9935	2076	14	_	_	NNP
9935	2076	15	malt	malt	NN
9935	2076	16	sprouts	sprout	NNS
9935	2076	17	_	_	NNP
9935	2076	18	,	,	,
9935	2076	19	are	be	VBP
9935	2076	20	broken	break	VBN
9935	2076	21	off	off	RP
9935	2076	22	and	and	CC
9935	2076	23	sold	sell	VBN
9935	2076	24	as	as	IN
9935	2076	25	cattle	cattle	NNS
9935	2076	26	food	food	NN
9935	2076	27	.	.	.
9935	2077	1	The	the	DT
9935	2077	2	grain	grain	NN
9935	2077	3	that	that	WDT
9935	2077	4	remains	remain	VBZ
9935	2077	5	,	,	,
9935	2077	6	which	which	WDT
9935	2077	7	is	be	VBZ
9935	2077	8	really	really	RB
9935	2077	9	_	_	NNP
9935	2077	10	malt	malt	NN
9935	2077	11	_	_	NNP
9935	2077	12	,	,	,
9935	2077	13	is	be	VBZ
9935	2077	14	then	then	RB
9935	2077	15	crushed	crush	VBN
9935	2077	16	and	and	CC
9935	2077	17	combined	combine	VBN
9935	2077	18	with	with	IN
9935	2077	19	other	other	JJ
9935	2077	20	grains	grain	NNS
9935	2077	21	for	for	IN
9935	2077	22	use	use	NN
9935	2077	23	as	as	IN
9935	2077	24	malted	malt	VBN
9935	2077	25	cereal	cereal	NN
9935	2077	26	food	food	NN
9935	2077	27	.	.	.
9935	2078	1	When	when	WRB
9935	2078	2	barley	barley	NN
9935	2078	3	is	be	VBZ
9935	2078	4	used	use	VBN
9935	2078	5	to	to	TO
9935	2078	6	make	make	VB
9935	2078	7	malt	malt	NN
9935	2078	8	,	,	,
9935	2078	9	or	or	CC
9935	2078	10	fermented	ferment	VBN
9935	2078	11	,	,	,
9935	2078	12	liquors	liquor	NNS
9935	2078	13	,	,	,
9935	2078	14	it	-PRON-	PRP
9935	2078	15	is	be	VBZ
9935	2078	16	soaked	soak	VBN
9935	2078	17	in	in	IN
9935	2078	18	water	water	NN
9935	2078	19	,	,	,
9935	2078	20	which	which	WDT
9935	2078	21	absorbs	absorb	VBZ
9935	2078	22	the	the	DT
9935	2078	23	sugar	sugar	NN
9935	2078	24	in	in	IN
9935	2078	25	it	-PRON-	PRP
9935	2078	26	;	;	:
9935	2078	27	then	then	RB
9935	2078	28	yeast	yeast	NN
9935	2078	29	is	be	VBZ
9935	2078	30	added	add	VBN
9935	2078	31	,	,	,
9935	2078	32	and	and	CC
9935	2078	33	this	this	DT
9935	2078	34	produces	produce	VBZ
9935	2078	35	alcohol	alcohol	NN
9935	2078	36	by	by	IN
9935	2078	37	causing	cause	VBG
9935	2078	38	the	the	DT
9935	2078	39	fermentation	fermentation	NN
9935	2078	40	of	of	IN
9935	2078	41	the	the	DT
9935	2078	42	sugar	sugar	NN
9935	2078	43	.	.	.
9935	2079	1	75	75	CD
9935	2079	2	.	.	.
9935	2080	1	In	in	IN
9935	2080	2	the	the	DT
9935	2080	3	United	United	NNP
9935	2080	4	States	States	NNP
9935	2080	5	,	,	,
9935	2080	6	_	_	NNP
9935	2080	7	pearl	pearl	NNP
9935	2080	8	barley	barley	NNP
9935	2080	9	_	_	NNP
9935	2080	10	is	be	VBZ
9935	2080	11	the	the	DT
9935	2080	12	name	name	NN
9935	2080	13	applied	apply	VBN
9935	2080	14	to	to	IN
9935	2080	15	the	the	DT
9935	2080	16	most	most	RBS
9935	2080	17	common	common	JJ
9935	2080	18	form	form	NN
9935	2080	19	of	of	IN
9935	2080	20	barley	barley	NN
9935	2080	21	used	use	VBN
9935	2080	22	as	as	IN
9935	2080	23	food	food	NN
9935	2080	24	.	.	.
9935	2081	1	In	in	IN
9935	2081	2	this	this	DT
9935	2081	3	form	form	NN
9935	2081	4	,	,	,
9935	2081	5	the	the	DT
9935	2081	6	layer	layer	NN
9935	2081	7	of	of	IN
9935	2081	8	bran	bran	NN
9935	2081	9	is	be	VBZ
9935	2081	10	removed	remove	VBN
9935	2081	11	from	from	IN
9935	2081	12	the	the	DT
9935	2081	13	outside	outside	NN
9935	2081	14	of	of	IN
9935	2081	15	the	the	DT
9935	2081	16	barley	barley	NN
9935	2081	17	grain	grain	NN
9935	2081	18	,	,	,
9935	2081	19	but	but	CC
9935	2081	20	no	no	DT
9935	2081	21	change	change	NN
9935	2081	22	is	be	VBZ
9935	2081	23	made	make	VBN
9935	2081	24	in	in	IN
9935	2081	25	the	the	DT
9935	2081	26	grain	grain	NN
9935	2081	27	itself	-PRON-	PRP
9935	2081	28	.	.	.
9935	2082	1	Pearl	Pearl	NNP
9935	2082	2	barley	barley	NNP
9935	2082	3	is	be	VBZ
9935	2082	4	used	use	VBN
9935	2082	5	for	for	IN
9935	2082	6	soups	soup	NNS
9935	2082	7	and	and	CC
9935	2082	8	as	as	IN
9935	2082	9	a	a	DT
9935	2082	10	breakfast	breakfast	NN
9935	2082	11	cereal	cereal	NN
9935	2082	12	,	,	,
9935	2082	13	but	but	CC
9935	2082	14	for	for	IN
9935	2082	15	whatever	whatever	WDT
9935	2082	16	purpose	purpose	NN
9935	2082	17	it	-PRON-	PRP
9935	2082	18	is	be	VBZ
9935	2082	19	employed	employ	VBN
9935	2082	20	it	-PRON-	PRP
9935	2082	21	requires	require	VBZ
9935	2082	22	very	very	RB
9935	2082	23	long	long	JJ
9935	2082	24	cooking	cooking	NN
9935	2082	25	to	to	TO
9935	2082	26	make	make	VB
9935	2082	27	it	-PRON-	PRP
9935	2082	28	palatable	palatable	JJ
9935	2082	29	.	.	.
9935	2083	1	Very	very	RB
9935	2083	2	often	often	RB
9935	2083	3	the	the	DT
9935	2083	4	water	water	NN
9935	2083	5	in	in	IN
9935	2083	6	which	which	WDT
9935	2083	7	a	a	DT
9935	2083	8	small	small	JJ
9935	2083	9	amount	amount	NN
9935	2083	10	of	of	IN
9935	2083	11	pearl	pearl	NNP
9935	2083	12	barley	barley	NNP
9935	2083	13	has	have	VBZ
9935	2083	14	been	be	VBN
9935	2083	15	cooked	cook	VBN
9935	2083	16	for	for	IN
9935	2083	17	a	a	DT
9935	2083	18	long	long	JJ
9935	2083	19	time	time	NN
9935	2083	20	is	be	VBZ
9935	2083	21	used	use	VBN
9935	2083	22	to	to	TO
9935	2083	23	dilute	dilute	VB
9935	2083	24	the	the	DT
9935	2083	25	milk	milk	NN
9935	2083	26	given	give	VBN
9935	2083	27	to	to	IN
9935	2083	28	a	a	DT
9935	2083	29	child	child	NN
9935	2083	30	who	who	WP
9935	2083	31	has	have	VBZ
9935	2083	32	indigestion	indigestion	NN
9935	2083	33	or	or	CC
9935	2083	34	who	who	WP
9935	2083	35	is	be	VBZ
9935	2083	36	not	not	RB
9935	2083	37	able	able	JJ
9935	2083	38	to	to	TO
9935	2083	39	take	take	VB
9935	2083	40	whole	whole	JJ
9935	2083	41	milk	milk	NN
9935	2083	42	.	.	.
9935	2084	1	RECIPES	recipe	NNS
9935	2084	2	FOR	for	IN
9935	2084	3	BARLEY	barley	NN
9935	2084	4	76	76	CD
9935	2084	5	.	.	.
9935	2085	1	PEARL	PEARL	NNP
9935	2085	2	BARLEY.--As	BARLEY.--As	NNP
9935	2085	3	a	a	DT
9935	2085	4	breakfast	breakfast	NN
9935	2085	5	cereal	cereal	NN
9935	2085	6	,	,	,
9935	2085	7	possibly	possibly	RB
9935	2085	8	the	the	DT
9935	2085	9	only	only	JJ
9935	2085	10	satisfactory	satisfactory	JJ
9935	2085	11	way	way	NN
9935	2085	12	in	in	IN
9935	2085	13	which	which	WDT
9935	2085	14	to	to	TO
9935	2085	15	prepare	prepare	VB
9935	2085	16	pearl	pearl	NNP
9935	2085	17	barley	barley	NNP
9935	2085	18	is	be	VBZ
9935	2085	19	to	to	TO
9935	2085	20	cook	cook	VB
9935	2085	21	it	-PRON-	PRP
9935	2085	22	in	in	IN
9935	2085	23	a	a	DT
9935	2085	24	double	double	JJ
9935	2085	25	boiler	boiler	NN
9935	2085	26	,	,	,
9935	2085	27	although	although	IN
9935	2085	28	after	after	IN
9935	2085	29	it	-PRON-	PRP
9935	2085	30	is	be	VBZ
9935	2085	31	cooked	cook	VBN
9935	2085	32	in	in	IN
9935	2085	33	this	this	DT
9935	2085	34	way	way	NN
9935	2085	35	it	-PRON-	PRP
9935	2085	36	may	may	MD
9935	2085	37	,	,	,
9935	2085	38	of	of	IN
9935	2085	39	course	course	NN
9935	2085	40	,	,	,
9935	2085	41	be	be	VB
9935	2085	42	used	use	VBN
9935	2085	43	to	to	TO
9935	2085	44	prepare	prepare	VB
9935	2085	45	other	other	JJ
9935	2085	46	breakfast	breakfast	NN
9935	2085	47	dishes	dish	NNS
9935	2085	48	.	.	.
9935	2086	1	Barley	barley	NN
9935	2086	2	is	be	VBZ
9935	2086	3	not	not	RB
9935	2086	4	liked	like	VBN
9935	2086	5	by	by	IN
9935	2086	6	everybody	everybody	NN
9935	2086	7	;	;	:
9935	2086	8	nevertheless	nevertheless	RB
9935	2086	9	,	,	,
9935	2086	10	it	-PRON-	PRP
9935	2086	11	is	be	VBZ
9935	2086	12	an	an	DT
9935	2086	13	excellent	excellent	JJ
9935	2086	14	food	food	NN
9935	2086	15	and	and	CC
9935	2086	16	its	-PRON-	PRP$
9935	2086	17	nature	nature	NN
9935	2086	18	is	be	VBZ
9935	2086	19	such	such	JJ
9935	2086	20	that	that	IN
9935	2086	21	even	even	RB
9935	2086	22	after	after	IN
9935	2086	23	long	long	RB
9935	2086	24	cooking	cooking	NN
9935	2086	25	it	-PRON-	PRP
9935	2086	26	remains	remain	VBZ
9935	2086	27	so	so	RB
9935	2086	28	firm	firm	JJ
9935	2086	29	as	as	IN
9935	2086	30	to	to	TO
9935	2086	31	require	require	VB
9935	2086	32	thorough	thorough	JJ
9935	2086	33	mastication	mastication	NN
9935	2086	34	,	,	,
9935	2086	35	which	which	WDT
9935	2086	36	is	be	VBZ
9935	2086	37	the	the	DT
9935	2086	38	first	first	JJ
9935	2086	39	great	great	JJ
9935	2086	40	step	step	NN
9935	2086	41	in	in	IN
9935	2086	42	the	the	DT
9935	2086	43	digestion	digestion	NN
9935	2086	44	of	of	IN
9935	2086	45	starchy	starchy	JJ
9935	2086	46	foods	food	NNS
9935	2086	47	.	.	.
9935	2087	1	PEARL	PEARL	NNP
9935	2087	2	BARLEY	BARLEY	NNP
9935	2087	3	(	(	-LRB-
9935	2087	4	Sufficient	sufficient	JJ
9935	2087	5	to	to	TO
9935	2087	6	Serve	serve	VB
9935	2087	7	Six	six	CD
9935	2087	8	)	)	-RRB-
9935	2087	9	1	1	CD
9935	2087	10	c.	c.	NNP
9935	2087	11	pearl	pearl	NNP
9935	2087	12	barley	barley	NNP
9935	2087	13	1	1	CD
9935	2087	14	tsp	tsp	NN
9935	2087	15	.	.	.
9935	2088	1	salt	salt	NN
9935	2088	2	4	4	CD
9935	2088	3	-	-	SYM
9935	2088	4	1/2	1/2	CD
9935	2088	5	c.	c.	NN
9935	2088	6	boiling	boiling	NN
9935	2088	7	water	water	NN
9935	2088	8	Look	look	VB
9935	2088	9	the	the	DT
9935	2088	10	barley	barley	NN
9935	2088	11	over	over	RP
9935	2088	12	carefully	carefully	RB
9935	2088	13	and	and	CC
9935	2088	14	remove	remove	VB
9935	2088	15	any	any	DT
9935	2088	16	foreign	foreign	JJ
9935	2088	17	particles	particle	NNS
9935	2088	18	it	-PRON-	PRP
9935	2088	19	may	may	MD
9935	2088	20	contain	contain	VB
9935	2088	21	.	.	.
9935	2089	1	Add	add	VB
9935	2089	2	it	-PRON-	PRP
9935	2089	3	to	to	IN
9935	2089	4	the	the	DT
9935	2089	5	boiling	boil	VBG
9935	2089	6	salted	salt	VBN
9935	2089	7	water	water	NN
9935	2089	8	,	,	,
9935	2089	9	and	and	CC
9935	2089	10	cook	cook	VB
9935	2089	11	it	-PRON-	PRP
9935	2089	12	directly	directly	RB
9935	2089	13	over	over	IN
9935	2089	14	the	the	DT
9935	2089	15	flame	flame	NN
9935	2089	16	for	for	IN
9935	2089	17	10	10	CD
9935	2089	18	minutes	minute	NNS
9935	2089	19	.	.	.
9935	2090	1	Then	then	RB
9935	2090	2	place	place	VB
9935	2090	3	it	-PRON-	PRP
9935	2090	4	in	in	IN
9935	2090	5	a	a	DT
9935	2090	6	double	double	JJ
9935	2090	7	boiler	boiler	NN
9935	2090	8	and	and	CC
9935	2090	9	cook	cook	NN
9935	2090	10	for	for	IN
9935	2090	11	3	3	CD
9935	2090	12	to	to	IN
9935	2090	13	4	4	CD
9935	2090	14	hours	hour	NNS
9935	2090	15	.	.	.
9935	2091	1	For	for	IN
9935	2091	2	the	the	DT
9935	2091	3	barley	barley	NN
9935	2091	4	to	to	TO
9935	2091	5	be	be	VB
9935	2091	6	cooked	cook	VBN
9935	2091	7	properly	properly	RB
9935	2091	8	,	,	,
9935	2091	9	the	the	DT
9935	2091	10	water	water	NN
9935	2091	11	should	should	MD
9935	2091	12	be	be	VB
9935	2091	13	completely	completely	RB
9935	2091	14	absorbed	absorb	VBN
9935	2091	15	.	.	.
9935	2092	1	Serve	serve	VB
9935	2092	2	hot	hot	JJ
9935	2092	3	with	with	IN
9935	2092	4	cream	cream	NN
9935	2092	5	or	or	CC
9935	2092	6	milk	milk	NN
9935	2092	7	and	and	CC
9935	2092	8	sugar	sugar	NN
9935	2092	9	.	.	.
9935	2093	1	77	77	CD
9935	2093	2	.	.	.
9935	2094	1	PEARL	PEARL	NNP
9935	2094	2	BARLEY	barley	NN
9935	2094	3	WITH	with	IN
9935	2094	4	FRUIT.--Cooked	fruit.--cooked	JJ
9935	2094	5	barley	barley	NN
9935	2094	6	does	do	VBZ
9935	2094	7	not	not	RB
9935	2094	8	contain	contain	VB
9935	2094	9	very	very	RB
9935	2094	10	much	much	JJ
9935	2094	11	flavor	flavor	NN
9935	2094	12	.	.	.
9935	2095	1	Therefore	therefore	RB
9935	2095	2	,	,	,
9935	2095	3	if	if	IN
9935	2095	4	a	a	DT
9935	2095	5	more	more	RBR
9935	2095	6	tasty	tasty	JJ
9935	2095	7	dish	dish	NN
9935	2095	8	is	be	VBZ
9935	2095	9	desired	desire	VBN
9935	2095	10	,	,	,
9935	2095	11	it	-PRON-	PRP
9935	2095	12	is	be	VBZ
9935	2095	13	usually	usually	RB
9935	2095	14	necessary	necessary	JJ
9935	2095	15	to	to	TO
9935	2095	16	add	add	VB
9935	2095	17	something	something	NN
9935	2095	18	,	,	,
9935	2095	19	such	such	JJ
9935	2095	20	as	as	IN
9935	2095	21	fruit	fruit	NN
9935	2095	22	,	,	,
9935	2095	23	that	that	WDT
9935	2095	24	will	will	MD
9935	2095	25	improve	improve	VB
9935	2095	26	the	the	DT
9935	2095	27	flavor	flavor	NN
9935	2095	28	.	.	.
9935	2096	1	Various	various	JJ
9935	2096	2	fruits	fruit	NNS
9935	2096	3	may	may	MD
9935	2096	4	be	be	VB
9935	2096	5	used	use	VBN
9935	2096	6	with	with	IN
9935	2096	7	barley	barley	NN
9935	2096	8	,	,	,
9935	2096	9	as	as	IN
9935	2096	10	is	be	VBZ
9935	2096	11	shown	show	VBN
9935	2096	12	in	in	IN
9935	2096	13	the	the	DT
9935	2096	14	accompanying	accompanying	JJ
9935	2096	15	recipe	recipe	NN
9935	2096	16	.	.	.
9935	2097	1	PEARL	PEARL	NNP
9935	2097	2	BARLEY	barley	NN
9935	2097	3	WITH	with	IN
9935	2097	4	FRUIT	FRUIT	NNP
9935	2097	5	(	(	-LRB-
9935	2097	6	Sufficient	sufficient	JJ
9935	2097	7	to	to	TO
9935	2097	8	Serve	serve	VB
9935	2097	9	Eight	eight	CD
9935	2097	10	)	)	-RRB-
9935	2097	11	1	1	CD
9935	2097	12	c.	c.	NN
9935	2097	13	pearl	pearl	NNP
9935	2097	14	barley	barley	NNP
9935	2097	15	1	1	CD
9935	2097	16	tsp	tsp	NN
9935	2097	17	.	.	.
9935	2098	1	salt	salt	NN
9935	2098	2	5	5	CD
9935	2098	3	c.	c.	NN
9935	2098	4	boiling	boiling	NN
9935	2098	5	water	water	NN
9935	2098	6	1	1	CD
9935	2098	7	c.	c.	NN
9935	2098	8	dates	date	NNS
9935	2098	9	,	,	,
9935	2098	10	figs	fig	NNS
9935	2098	11	,	,	,
9935	2098	12	or	or	CC
9935	2098	13	prunes	prune	NNS
9935	2098	14	Examine	Examine	NNP
9935	2098	15	the	the	DT
9935	2098	16	barley	barley	NN
9935	2098	17	to	to	TO
9935	2098	18	see	see	VB
9935	2098	19	that	that	IN
9935	2098	20	it	-PRON-	PRP
9935	2098	21	contains	contain	VBZ
9935	2098	22	no	no	DT
9935	2098	23	foreign	foreign	JJ
9935	2098	24	matter	matter	NN
9935	2098	25	,	,	,
9935	2098	26	and	and	CC
9935	2098	27	then	then	RB
9935	2098	28	put	put	VB
9935	2098	29	it	-PRON-	PRP
9935	2098	30	to	to	TO
9935	2098	31	cook	cook	VB
9935	2098	32	in	in	IN
9935	2098	33	the	the	DT
9935	2098	34	boiling	boiling	NN
9935	2098	35	water	water	NN
9935	2098	36	to	to	TO
9935	2098	37	which	which	WDT
9935	2098	38	the	the	DT
9935	2098	39	salt	salt	NN
9935	2098	40	has	have	VBZ
9935	2098	41	been	be	VBN
9935	2098	42	added	add	VBN
9935	2098	43	.	.	.
9935	2099	1	After	after	IN
9935	2099	2	cooking	cook	VBG
9935	2099	3	directly	directly	RB
9935	2099	4	over	over	IN
9935	2099	5	the	the	DT
9935	2099	6	flame	flame	NN
9935	2099	7	for	for	IN
9935	2099	8	10	10	CD
9935	2099	9	minutes	minute	NNS
9935	2099	10	,	,	,
9935	2099	11	place	place	VB
9935	2099	12	it	-PRON-	PRP
9935	2099	13	in	in	IN
9935	2099	14	a	a	DT
9935	2099	15	double	double	JJ
9935	2099	16	boiler	boiler	NN
9935	2099	17	and	and	CC
9935	2099	18	cook	cook	VB
9935	2099	19	it	-PRON-	PRP
9935	2099	20	for	for	IN
9935	2099	21	3	3	CD
9935	2099	22	to	to	IN
9935	2099	23	4	4	CD
9935	2099	24	hours	hour	NNS
9935	2099	25	.	.	.
9935	2100	1	If	if	IN
9935	2100	2	dates	date	NNS
9935	2100	3	are	be	VBP
9935	2100	4	to	to	TO
9935	2100	5	be	be	VB
9935	2100	6	used	use	VBN
9935	2100	7	,	,	,
9935	2100	8	wash	wash	VB
9935	2100	9	them	-PRON-	PRP
9935	2100	10	in	in	IN
9935	2100	11	warm	warm	JJ
9935	2100	12	water	water	NN
9935	2100	13	,	,	,
9935	2100	14	remove	remove	VB
9935	2100	15	the	the	DT
9935	2100	16	seeds	seed	NNS
9935	2100	17	,	,	,
9935	2100	18	and	and	CC
9935	2100	19	cut	cut	VB
9935	2100	20	each	each	DT
9935	2100	21	into	into	IN
9935	2100	22	four	four	CD
9935	2100	23	pieces	piece	NNS
9935	2100	24	.	.	.
9935	2101	1	In	in	IN
9935	2101	2	the	the	DT
9935	2101	3	case	case	NN
9935	2101	4	of	of	IN
9935	2101	5	figs	fig	NNS
9935	2101	6	,	,	,
9935	2101	7	soak	soak	VB
9935	2101	8	them	-PRON-	PRP
9935	2101	9	in	in	IN
9935	2101	10	hot	hot	JJ
9935	2101	11	water	water	NN
9935	2101	12	for	for	IN
9935	2101	13	1/2	1/2	CD
9935	2101	14	hour	hour	NN
9935	2101	15	and	and	CC
9935	2101	16	then	then	RB
9935	2101	17	cut	cut	VB
9935	2101	18	them	-PRON-	PRP
9935	2101	19	into	into	IN
9935	2101	20	small	small	JJ
9935	2101	21	pieces	piece	NNS
9935	2101	22	.	.	.
9935	2102	1	If	if	IN
9935	2102	2	prunes	prune	NNS
9935	2102	3	are	be	VBP
9935	2102	4	desired	desire	VBN
9935	2102	5	,	,	,
9935	2102	6	stew	stew	VB
9935	2102	7	them	-PRON-	PRP
9935	2102	8	as	as	IN
9935	2102	9	explained	explain	VBN
9935	2102	10	in	in	IN
9935	2102	11	Art	art	NN
9935	2102	12	.	.	.
9935	2103	1	71	71	CD
9935	2103	2	,	,	,
9935	2103	3	and	and	CC
9935	2103	4	when	when	WRB
9935	2103	5	the	the	DT
9935	2103	6	seeds	seed	NNS
9935	2103	7	are	be	VBP
9935	2103	8	removed	remove	VBN
9935	2103	9	cut	cut	VBD
9935	2103	10	them	-PRON-	PRP
9935	2103	11	into	into	IN
9935	2103	12	small	small	JJ
9935	2103	13	pieces	piece	NNS
9935	2103	14	.	.	.
9935	2104	1	Add	add	VB
9935	2104	2	the	the	DT
9935	2104	3	fruit	fruit	NN
9935	2104	4	to	to	IN
9935	2104	5	the	the	DT
9935	2104	6	barley	barley	NN
9935	2104	7	10	10	CD
9935	2104	8	or	or	CC
9935	2104	9	15	15	CD
9935	2104	10	minutes	minute	NNS
9935	2104	11	before	before	IN
9935	2104	12	removing	remove	VBG
9935	2104	13	it	-PRON-	PRP
9935	2104	14	from	from	IN
9935	2104	15	the	the	DT
9935	2104	16	stove	stove	NN
9935	2104	17	.	.	.
9935	2105	1	Serve	serve	VB
9935	2105	2	hot	hot	JJ
9935	2105	3	with	with	IN
9935	2105	4	cream	cream	NN
9935	2105	5	or	or	CC
9935	2105	6	milk	milk	NN
9935	2105	7	and	and	CC
9935	2105	8	sugar	sugar	NN
9935	2105	9	.	.	.
9935	2106	1	78	78	CD
9935	2106	2	.	.	.
9935	2107	1	LEFT	left	JJ
9935	2107	2	-	-	HYPH
9935	2107	3	OVER	over	NN
9935	2107	4	BARLEY.--Cooked	barley.--cooked	JJ
9935	2107	5	barley	barley	NN
9935	2107	6	that	that	WDT
9935	2107	7	is	be	VBZ
9935	2107	8	left	leave	VBN
9935	2107	9	over	over	RP
9935	2107	10	from	from	IN
9935	2107	11	a	a	DT
9935	2107	12	meal	meal	NN
9935	2107	13	should	should	MD
9935	2107	14	not	not	RB
9935	2107	15	be	be	VB
9935	2107	16	wasted	waste	VBN
9935	2107	17	.	.	.
9935	2108	1	That	that	DT
9935	2108	2	which	which	WDT
9935	2108	3	has	have	VBZ
9935	2108	4	been	be	VBN
9935	2108	5	cooked	cook	VBN
9935	2108	6	without	without	IN
9935	2108	7	fruit	fruit	NN
9935	2108	8	may	may	MD
9935	2108	9	be	be	VB
9935	2108	10	added	add	VBN
9935	2108	11	to	to	IN
9935	2108	12	meat	meat	VB
9935	2108	13	stock	stock	NN
9935	2108	14	or	or	CC
9935	2108	15	used	use	VBN
9935	2108	16	with	with	IN
9935	2108	17	vegetables	vegetable	NNS
9935	2108	18	for	for	IN
9935	2108	19	soup	soup	NN
9935	2108	20	.	.	.
9935	2109	1	Also	also	RB
9935	2109	2	,	,	,
9935	2109	3	cooked	cook	VBD
9935	2109	4	barley	barley	NN
9935	2109	5	that	that	WDT
9935	2109	6	has	have	VBZ
9935	2109	7	had	have	VBN
9935	2109	8	time	time	NN
9935	2109	9	to	to	TO
9935	2109	10	set	set	VB
9935	2109	11	and	and	CC
9935	2109	12	become	become	VB
9935	2109	13	stiff	stiff	JJ
9935	2109	14	may	may	MD
9935	2109	15	be	be	VB
9935	2109	16	sautÃ	sautÃ	NNP
9935	2109	17	©	©	NNP
9935	2109	18	d	d	NN
9935	2109	19	in	in	IN
9935	2109	20	butter	butter	NN
9935	2109	21	until	until	IN
9935	2109	22	it	-PRON-	PRP
9935	2109	23	is	be	VBZ
9935	2109	24	slightly	slightly	RB
9935	2109	25	brown	brown	JJ
9935	2109	26	.	.	.
9935	2110	1	When	when	WRB
9935	2110	2	served	serve	VBN
9935	2110	3	with	with	IN
9935	2110	4	meat	meat	NN
9935	2110	5	gravy	gravy	NNP
9935	2110	6	,	,	,
9935	2110	7	barley	barley	NNP
9935	2110	8	prepared	prepare	VBN
9935	2110	9	in	in	IN
9935	2110	10	this	this	DT
9935	2110	11	manner	manner	NN
9935	2110	12	makes	make	VBZ
9935	2110	13	a	a	DT
9935	2110	14	very	very	RB
9935	2110	15	appetizing	appetizing	JJ
9935	2110	16	and	and	CC
9935	2110	17	satisfying	satisfying	JJ
9935	2110	18	luncheon	luncheon	NN
9935	2110	19	dish	dish	NN
9935	2110	20	.	.	.
9935	2111	1	RYE	rye	NN
9935	2111	2	,	,	,
9935	2111	3	BUCKWHEAT	buckwheat	NN
9935	2111	4	,	,	,
9935	2111	5	AND	and	CC
9935	2111	6	MILLET	MILLET	NNP
9935	2111	7	79	79	CD
9935	2111	8	.	.	.
9935	2112	1	RYE	rye	NN
9935	2112	2	is	be	VBZ
9935	2112	3	a	a	DT
9935	2112	4	grain	grain	NN
9935	2112	5	that	that	WDT
9935	2112	6	grows	grow	VBZ
9935	2112	7	very	very	RB
9935	2112	8	much	much	RB
9935	2112	9	like	like	IN
9935	2112	10	wheat	wheat	NN
9935	2112	11	,	,	,
9935	2112	12	but	but	CC
9935	2112	13	it	-PRON-	PRP
9935	2112	14	can	can	MD
9935	2112	15	be	be	VB
9935	2112	16	cultivated	cultivate	VBN
9935	2112	17	in	in	IN
9935	2112	18	poorer	poor	JJR
9935	2112	19	soil	soil	NN
9935	2112	20	and	and	CC
9935	2112	21	colder	colder	NN
9935	2112	22	climates	climate	NNS
9935	2112	23	than	than	IN
9935	2112	24	this	this	DT
9935	2112	25	cereal	cereal	NN
9935	2112	26	.	.	.
9935	2113	1	It	-PRON-	PRP
9935	2113	2	is	be	VBZ
9935	2113	3	not	not	RB
9935	2113	4	used	use	VBN
9935	2113	5	alone	alone	RB
9935	2113	6	to	to	IN
9935	2113	7	any	any	DT
9935	2113	8	great	great	JJ
9935	2113	9	extent	extent	NN
9935	2113	10	for	for	IN
9935	2113	11	anything	anything	NN
9935	2113	12	except	except	IN
9935	2113	13	the	the	DT
9935	2113	14	making	making	NN
9935	2113	15	of	of	IN
9935	2113	16	bread	bread	NN
9935	2113	17	,	,	,
9935	2113	18	but	but	CC
9935	2113	19	it	-PRON-	PRP
9935	2113	20	is	be	VBZ
9935	2113	21	particularly	particularly	RB
9935	2113	22	well	well	RB
9935	2113	23	adapted	adapt	VBN
9935	2113	24	for	for	IN
9935	2113	25	this	this	DT
9935	2113	26	purpose	purpose	NN
9935	2113	27	,	,	,
9935	2113	28	since	since	IN
9935	2113	29	it	-PRON-	PRP
9935	2113	30	contains	contain	VBZ
9935	2113	31	a	a	DT
9935	2113	32	large	large	JJ
9935	2113	33	amount	amount	NN
9935	2113	34	of	of	IN
9935	2113	35	gluten	gluten	NN
9935	2113	36	,	,	,
9935	2113	37	the	the	DT
9935	2113	38	food	food	NN
9935	2113	39	substance	substance	NN
9935	2113	40	necessary	necessary	JJ
9935	2113	41	for	for	IN
9935	2113	42	successful	successful	JJ
9935	2113	43	bread	bread	NN
9935	2113	44	making	making	NN
9935	2113	45	,	,	,
9935	2113	46	and	and	CC
9935	2113	47	,	,	,
9935	2113	48	like	like	IN
9935	2113	49	wheat	wheat	NN
9935	2113	50	,	,	,
9935	2113	51	will	will	MD
9935	2113	52	make	make	VB
9935	2113	53	yeast	yeast	NN
9935	2113	54	bread	bread	NN
9935	2113	55	when	when	WRB
9935	2113	56	used	use	VBN
9935	2113	57	alone	alone	RB
9935	2113	58	.	.	.
9935	2114	1	Bread	bread	NN
9935	2114	2	made	make	VBN
9935	2114	3	of	of	IN
9935	2114	4	rye	rye	NN
9935	2114	5	flour	flour	NN
9935	2114	6	has	have	VBZ
9935	2114	7	a	a	DT
9935	2114	8	dark	dark	JJ
9935	2114	9	color	color	NN
9935	2114	10	and	and	CC
9935	2114	11	a	a	DT
9935	2114	12	peculiar	peculiar	JJ
9935	2114	13	flavor	flavor	NN
9935	2114	14	,	,	,
9935	2114	15	and	and	CC
9935	2114	16	while	while	IN
9935	2114	17	these	these	DT
9935	2114	18	characteristics	characteristic	NNS
9935	2114	19	make	make	VBP
9935	2114	20	it	-PRON-	PRP
9935	2114	21	unpopular	unpopular	JJ
9935	2114	22	with	with	IN
9935	2114	23	some	some	DT
9935	2114	24	persons	person	NNS
9935	2114	25	it	-PRON-	PRP
9935	2114	26	is	be	VBZ
9935	2114	27	used	use	VBN
9935	2114	28	extensively	extensively	RB
9935	2114	29	by	by	IN
9935	2114	30	certain	certain	JJ
9935	2114	31	classes	class	NNS
9935	2114	32	,	,	,
9935	2114	33	especially	especially	RB
9935	2114	34	persons	person	NNS
9935	2114	35	from	from	IN
9935	2114	36	foreign	foreign	JJ
9935	2114	37	countries	country	NNS
9935	2114	38	.	.	.
9935	2115	1	Besides	besides	IN
9935	2115	2	its	-PRON-	PRP$
9935	2115	3	use	use	NN
9935	2115	4	for	for	IN
9935	2115	5	bread	bread	NN
9935	2115	6	,	,	,
9935	2115	7	rye	rye	NN
9935	2115	8	is	be	VBZ
9935	2115	9	frequently	frequently	RB
9935	2115	10	combined	combine	VBN
9935	2115	11	with	with	IN
9935	2115	12	other	other	JJ
9935	2115	13	cereals	cereal	NNS
9935	2115	14	in	in	IN
9935	2115	15	the	the	DT
9935	2115	16	manufacture	manufacture	NN
9935	2115	17	of	of	IN
9935	2115	18	ready	ready	JJ
9935	2115	19	-	-	HYPH
9935	2115	20	to	to	TO
9935	2115	21	-	-	HYPH
9935	2115	22	eat	eat	VB
9935	2115	23	cereal	cereal	NN
9935	2115	24	foods	food	NNS
9935	2115	25	.	.	.
9935	2116	1	80	80	CD
9935	2116	2	.	.	.
9935	2117	1	BUCKWHEAT	buckwheat	NN
9935	2117	2	is	be	VBZ
9935	2117	3	used	use	VBN
9935	2117	4	less	less	RBR
9935	2117	5	extensively	extensively	RB
9935	2117	6	than	than	IN
9935	2117	7	any	any	DT
9935	2117	8	of	of	IN
9935	2117	9	the	the	DT
9935	2117	10	other	other	JJ
9935	2117	11	cereals	cereal	NNS
9935	2117	12	already	already	RB
9935	2117	13	mentioned	mention	VBN
9935	2117	14	,	,	,
9935	2117	15	but	but	CC
9935	2117	16	it	-PRON-	PRP
9935	2117	17	has	have	VBZ
9935	2117	18	an	an	DT
9935	2117	19	advantage	advantage	NN
9935	2117	20	over	over	IN
9935	2117	21	them	-PRON-	PRP
9935	2117	22	in	in	IN
9935	2117	23	that	that	IN
9935	2117	24	it	-PRON-	PRP
9935	2117	25	thrives	thrive	VBZ
9935	2117	26	in	in	IN
9935	2117	27	soil	soil	NN
9935	2117	28	that	that	WDT
9935	2117	29	is	be	VBZ
9935	2117	30	too	too	RB
9935	2117	31	poor	poor	JJ
9935	2117	32	for	for	IN
9935	2117	33	any	any	DT
9935	2117	34	other	other	JJ
9935	2117	35	crop	crop	NN
9935	2117	36	.	.	.
9935	2118	1	The	the	DT
9935	2118	2	buckwheat	buckwheat	NN
9935	2118	3	plant	plant	NN
9935	2118	4	grows	grow	VBZ
9935	2118	5	to	to	IN
9935	2118	6	a	a	DT
9935	2118	7	height	height	NN
9935	2118	8	of	of	IN
9935	2118	9	about	about	RB
9935	2118	10	2	2	CD
9935	2118	11	feet	foot	NNS
9935	2118	12	and	and	CC
9935	2118	13	blossoms	blossom	NNS
9935	2118	14	with	with	IN
9935	2118	15	a	a	DT
9935	2118	16	white	white	JJ
9935	2118	17	flower	flower	NN
9935	2118	18	.	.	.
9935	2119	1	Its	-PRON-	PRP$
9935	2119	2	seeds	seed	NNS
9935	2119	3	,	,	,
9935	2119	4	which	which	WDT
9935	2119	5	are	be	VBP
9935	2119	6	three	three	CD
9935	2119	7	-	-	HYPH
9935	2119	8	cornered	corner	VBN
9935	2119	9	in	in	IN
9935	2119	10	shape	shape	NN
9935	2119	11	,	,	,
9935	2119	12	bear	bear	VB
9935	2119	13	a	a	DT
9935	2119	14	close	close	JJ
9935	2119	15	resemblance	resemblance	NN
9935	2119	16	to	to	IN
9935	2119	17	beechnuts	beechnut	NNS
9935	2119	18	,	,	,
9935	2119	19	and	and	CC
9935	2119	20	because	because	IN
9935	2119	21	of	of	IN
9935	2119	22	this	this	DT
9935	2119	23	peculiar	peculiar	JJ
9935	2119	24	similarity	similarity	NN
9935	2119	25	,	,	,
9935	2119	26	this	this	DT
9935	2119	27	cereal	cereal	NN
9935	2119	28	was	be	VBD
9935	2119	29	originally	originally	RB
9935	2119	30	called	call	VBN
9935	2119	31	_	_	NNP
9935	2119	32	beech	beech	FW
9935	2119	33	wheat	wheat	NN
9935	2119	34	_	_	NNP
9935	2119	35	.	.	.
9935	2120	1	Practically	practically	RB
9935	2120	2	the	the	DT
9935	2120	3	only	only	JJ
9935	2120	4	use	use	NN
9935	2120	5	to	to	TO
9935	2120	6	which	which	WDT
9935	2120	7	buckwheat	buckwheat	NN
9935	2120	8	is	be	VBZ
9935	2120	9	put	put	VBN
9935	2120	10	is	be	VBZ
9935	2120	11	to	to	TO
9935	2120	12	grind	grind	VB
9935	2120	13	it	-PRON-	PRP
9935	2120	14	into	into	IN
9935	2120	15	very	very	RB
9935	2120	16	fine	fine	JJ
9935	2120	17	flour	flour	NN
9935	2120	18	for	for	IN
9935	2120	19	griddle	griddle	NNP
9935	2120	20	cakes	cake	NNS
9935	2120	21	,	,	,
9935	2120	22	recipes	recipe	NNS
9935	2120	23	for	for	IN
9935	2120	24	which	which	WDT
9935	2120	25	are	be	VBP
9935	2120	26	given	give	VBN
9935	2120	27	in	in	IN
9935	2120	28	another	another	DT
9935	2120	29	Section	Section	NNP
9935	2120	30	.	.	.
9935	2121	1	81	81	CD
9935	2121	2	.	.	.
9935	2122	1	MILLET	MILLET	NNP
9935	2122	2	as	as	IN
9935	2122	3	a	a	DT
9935	2122	4	cereal	cereal	NN
9935	2122	5	food	food	NN
9935	2122	6	finds	find	VBZ
9935	2122	7	practically	practically	RB
9935	2122	8	no	no	DT
9935	2122	9	use	use	NN
9935	2122	10	in	in	IN
9935	2122	11	the	the	DT
9935	2122	12	United	United	NNP
9935	2122	13	States	States	NNP
9935	2122	14	;	;	:
9935	2122	15	in	in	IN
9935	2122	16	fact	fact	NN
9935	2122	17	,	,	,
9935	2122	18	in	in	IN
9935	2122	19	this	this	DT
9935	2122	20	country	country	NN
9935	2122	21	it	-PRON-	PRP
9935	2122	22	is	be	VBZ
9935	2122	23	grown	grow	VBN
9935	2122	24	almost	almost	RB
9935	2122	25	exclusively	exclusively	RB
9935	2122	26	for	for	IN
9935	2122	27	cattle	cattle	NNS
9935	2122	28	food	food	NN
9935	2122	29	,	,	,
9935	2122	30	the	the	DT
9935	2122	31	stalk	stalk	NN
9935	2122	32	of	of	IN
9935	2122	33	the	the	DT
9935	2122	34	plant	plant	NN
9935	2122	35	being	be	VBG
9935	2122	36	large	large	JJ
9935	2122	37	and	and	CC
9935	2122	38	juicy	juicy	JJ
9935	2122	39	and	and	CC
9935	2122	40	containing	contain	VBG
9935	2122	41	a	a	DT
9935	2122	42	considerable	considerable	JJ
9935	2122	43	amount	amount	NN
9935	2122	44	of	of	IN
9935	2122	45	food	food	NN
9935	2122	46	.	.	.
9935	2123	1	The	the	DT
9935	2123	2	seed	seed	NN
9935	2123	3	of	of	IN
9935	2123	4	this	this	DT
9935	2123	5	plant	plant	NN
9935	2123	6	furnishes	furnish	VBZ
9935	2123	7	the	the	DT
9935	2123	8	smallest	small	JJS
9935	2123	9	grain	grain	NN
9935	2123	10	known	know	VBN
9935	2123	11	for	for	IN
9935	2123	12	use	use	NN
9935	2123	13	as	as	IN
9935	2123	14	food	food	NN
9935	2123	15	,	,	,
9935	2123	16	and	and	CC
9935	2123	17	because	because	IN
9935	2123	18	of	of	IN
9935	2123	19	its	-PRON-	PRP$
9935	2123	20	size	size	NN
9935	2123	21	it	-PRON-	PRP
9935	2123	22	is	be	VBZ
9935	2123	23	very	very	RB
9935	2123	24	hard	hard	JJ
9935	2123	25	to	to	TO
9935	2123	26	gather	gather	VB
9935	2123	27	.	.	.
9935	2124	1	Millet	Millet	NNP
9935	2124	2	,	,	,
9935	2124	3	however	however	RB
9935	2124	4	,	,	,
9935	2124	5	is	be	VBZ
9935	2124	6	used	use	VBN
9935	2124	7	extensively	extensively	RB
9935	2124	8	by	by	IN
9935	2124	9	some	some	DT
9935	2124	10	of	of	IN
9935	2124	11	the	the	DT
9935	2124	12	people	people	NNS
9935	2124	13	of	of	IN
9935	2124	14	Southern	Southern	NNP
9935	2124	15	Asia	Asia	NNP
9935	2124	16	and	and	CC
9935	2124	17	India	India	NNP
9935	2124	18	,	,	,
9935	2124	19	who	who	WP
9935	2124	20	depend	depend	VBP
9935	2124	21	on	on	IN
9935	2124	22	it	-PRON-	PRP
9935	2124	23	very	very	RB
9935	2124	24	largely	largely	RB
9935	2124	25	,	,	,
9935	2124	26	since	since	IN
9935	2124	27	,	,	,
9935	2124	28	in	in	IN
9935	2124	29	some	some	DT
9935	2124	30	localities	locality	NNS
9935	2124	31	,	,	,
9935	2124	32	it	-PRON-	PRP
9935	2124	33	forms	form	VBZ
9935	2124	34	their	-PRON-	PRP$
9935	2124	35	only	only	JJ
9935	2124	36	cereal	cereal	NN
9935	2124	37	food	food	NN
9935	2124	38	.	.	.
9935	2125	1	In	in	IN
9935	2125	2	these	these	DT
9935	2125	3	countries	country	NNS
9935	2125	4	,	,	,
9935	2125	5	it	-PRON-	PRP
9935	2125	6	is	be	VBZ
9935	2125	7	ground	grind	VBN
9935	2125	8	into	into	IN
9935	2125	9	flour	flour	NN
9935	2125	10	and	and	CC
9935	2125	11	used	use	VBN
9935	2125	12	for	for	IN
9935	2125	13	making	make	VBG
9935	2125	14	bread	bread	NN
9935	2125	15	.	.	.
9935	2126	1	PREPARED	PREPARED	NNP
9935	2126	2	,	,	,
9935	2126	3	OR	or	CC
9935	2126	4	READY	ready	NN
9935	2126	5	-	-	HYPH
9935	2126	6	TO	to	NN
9935	2126	7	-	-	HYPH
9935	2126	8	EAT	EAT	NNP
9935	2126	9	,	,	,
9935	2126	10	CEREALS	CEREALS	NNP
9935	2126	11	82	82	CD
9935	2126	12	.	.	.
9935	2127	1	All	all	PDT
9935	2127	2	the	the	DT
9935	2127	3	cereals	cereal	NNS
9935	2127	4	that	that	WDT
9935	2127	5	have	have	VBP
9935	2127	6	been	be	VBN
9935	2127	7	discussed	discuss	VBN
9935	2127	8	up	up	RP
9935	2127	9	to	to	IN
9935	2127	10	this	this	DT
9935	2127	11	point	point	NN
9935	2127	12	require	require	VBP
9935	2127	13	cooking	cooking	NN
9935	2127	14	;	;	:
9935	2127	15	but	but	CC
9935	2127	16	there	there	EX
9935	2127	17	are	be	VBP
9935	2127	18	many	many	JJ
9935	2127	19	varieties	variety	NNS
9935	2127	20	of	of	IN
9935	2127	21	cereal	cereal	NN
9935	2127	22	food	food	NN
9935	2127	23	on	on	IN
9935	2127	24	the	the	DT
9935	2127	25	market	market	NN
9935	2127	26	that	that	WDT
9935	2127	27	are	be	VBP
9935	2127	28	ready	ready	JJ
9935	2127	29	to	to	TO
9935	2127	30	eat	eat	VB
9935	2127	31	and	and	CC
9935	2127	32	therefore	therefore	RB
9935	2127	33	need	need	VBP
9935	2127	34	no	no	DT
9935	2127	35	further	further	JJ
9935	2127	36	preparation	preparation	NN
9935	2127	37	.	.	.
9935	2128	1	Chief	chief	NN
9935	2128	2	among	among	IN
9935	2128	3	these	these	DT
9935	2128	4	are	be	VBP
9935	2128	5	the	the	DT
9935	2128	6	cereal	cereal	NN
9935	2128	7	foods	food	NNS
9935	2128	8	known	know	VBN
9935	2128	9	as	as	IN
9935	2128	10	_	_	NNP
9935	2128	11	flakes	flakes	NNP
9935	2128	12	_	_	NNP
9935	2128	13	.	.	.
9935	2129	1	These	these	DT
9935	2129	2	are	be	VBP
9935	2129	3	first	first	RB
9935	2129	4	made	make	VBN
9935	2129	5	by	by	IN
9935	2129	6	cooking	cook	VBG
9935	2129	7	the	the	DT
9935	2129	8	grain	grain	NN
9935	2129	9	,	,	,
9935	2129	10	then	then	RB
9935	2129	11	rolling	roll	VBG
9935	2129	12	it	-PRON-	PRP
9935	2129	13	between	between	IN
9935	2129	14	rollers	roller	NNS
9935	2129	15	,	,	,
9935	2129	16	and	and	CC
9935	2129	17	finally	finally	RB
9935	2129	18	toasting	toast	VBG
9935	2129	19	it	-PRON-	PRP
9935	2129	20	.	.	.
9935	2130	1	The	the	DT
9935	2130	2	grains	grain	NNS
9935	2130	3	that	that	WDT
9935	2130	4	are	be	VBP
9935	2130	5	treated	treat	VBN
9935	2130	6	in	in	IN
9935	2130	7	this	this	DT
9935	2130	8	way	way	NN
9935	2130	9	for	for	IN
9935	2130	10	the	the	DT
9935	2130	11	preparation	preparation	NN
9935	2130	12	of	of	IN
9935	2130	13	flake	flake	NNP
9935	2130	14	foods	food	NNS
9935	2130	15	are	be	VBP
9935	2130	16	wheat	wheat	NN
9935	2130	17	,	,	,
9935	2130	18	corn	corn	NN
9935	2130	19	,	,	,
9935	2130	20	rye	rye	NN
9935	2130	21	,	,	,
9935	2130	22	and	and	CC
9935	2130	23	rice	rice	NN
9935	2130	24	.	.	.
9935	2131	1	It	-PRON-	PRP
9935	2131	2	is	be	VBZ
9935	2131	3	well	well	JJ
9935	2131	4	to	to	TO
9935	2131	5	remember	remember	VB
9935	2131	6	this	this	DT
9935	2131	7	fact	fact	NN
9935	2131	8	,	,	,
9935	2131	9	because	because	IN
9935	2131	10	the	the	DT
9935	2131	11	trade	trade	NN
9935	2131	12	name	name	NN
9935	2131	13	does	do	VBZ
9935	2131	14	not	not	RB
9935	2131	15	always	always	RB
9935	2131	16	indicate	indicate	VB
9935	2131	17	the	the	DT
9935	2131	18	kind	kind	NN
9935	2131	19	of	of	IN
9935	2131	20	grain	grain	NN
9935	2131	21	that	that	WDT
9935	2131	22	has	have	VBZ
9935	2131	23	been	be	VBN
9935	2131	24	used	use	VBN
9935	2131	25	to	to	TO
9935	2131	26	make	make	VB
9935	2131	27	the	the	DT
9935	2131	28	food	food	NN
9935	2131	29	.	.	.
9935	2132	1	In	in	IN
9935	2132	2	another	another	DT
9935	2132	3	form	form	NN
9935	2132	4	in	in	IN
9935	2132	5	which	which	WDT
9935	2132	6	cereals	cereal	NNS
9935	2132	7	,	,	,
9935	2132	8	principally	principally	RB
9935	2132	9	wheat	wheat	NN
9935	2132	10	,	,	,
9935	2132	11	appear	appear	VBP
9935	2132	12	on	on	IN
9935	2132	13	the	the	DT
9935	2132	14	market	market	NN
9935	2132	15	,	,	,
9935	2132	16	they	-PRON-	PRP
9935	2132	17	are	be	VBP
9935	2132	18	cooked	cook	VBN
9935	2132	19	,	,	,
9935	2132	20	shredded	shredded	JJ
9935	2132	21	,	,	,
9935	2132	22	pressed	press	VBN
9935	2132	23	into	into	IN
9935	2132	24	biscuits	biscuit	NNS
9935	2132	25	,	,	,
9935	2132	26	and	and	CC
9935	2132	27	then	then	RB
9935	2132	28	toasted	toast	VBD
9935	2132	29	.	.	.
9935	2133	1	Again	again	RB
9935	2133	2	,	,	,
9935	2133	3	cereals	cereal	NNS
9935	2133	4	are	be	VBP
9935	2133	5	made	make	VBN
9935	2133	6	into	into	IN
9935	2133	7	loaves	loaf	NNS
9935	2133	8	with	with	IN
9935	2133	9	the	the	DT
9935	2133	10	use	use	NN
9935	2133	11	of	of	IN
9935	2133	12	yeast	yeast	NN
9935	2133	13	,	,	,
9935	2133	14	like	like	IN
9935	2133	15	bread	bread	NN
9935	2133	16	,	,	,
9935	2133	17	and	and	CC
9935	2133	18	after	after	IN
9935	2133	19	being	be	VBG
9935	2133	20	thoroughly	thoroughly	RB
9935	2133	21	baked	bake	VBN
9935	2133	22	,	,	,
9935	2133	23	are	be	VBP
9935	2133	24	ground	grind	VBN
9935	2133	25	into	into	IN
9935	2133	26	small	small	JJ
9935	2133	27	pieces	piece	NNS
9935	2133	28	.	.	.
9935	2134	1	Wheat	wheat	NN
9935	2134	2	generally	generally	RB
9935	2134	3	forms	form	VBZ
9935	2134	4	the	the	DT
9935	2134	5	basis	basis	NN
9935	2134	6	of	of	IN
9935	2134	7	these	these	DT
9935	2134	8	preparations	preparation	NNS
9935	2134	9	,	,	,
9935	2134	10	and	and	CC
9935	2134	11	to	to	IN
9935	2134	12	it	-PRON-	PRP
9935	2134	13	are	be	VBP
9935	2134	14	added	add	VBN
9935	2134	15	such	such	JJ
9935	2134	16	other	other	JJ
9935	2134	17	grains	grain	NNS
9935	2134	18	as	as	IN
9935	2134	19	rye	rye	NN
9935	2134	20	and	and	CC
9935	2134	21	barley	barley	NN
9935	2134	22	.	.	.
9935	2135	1	83	83	CD
9935	2135	2	.	.	.
9935	2136	1	The	the	DT
9935	2136	2	toasting	toasting	NN
9935	2136	3	of	of	IN
9935	2136	4	cereals	cereal	NNS
9935	2136	5	improves	improve	VBZ
9935	2136	6	their	-PRON-	PRP$
9935	2136	7	flavor	flavor	NN
9935	2136	8	very	very	RB
9935	2136	9	materially	materially	RB
9935	2136	10	and	and	CC
9935	2136	11	at	at	IN
9935	2136	12	the	the	DT
9935	2136	13	same	same	JJ
9935	2136	14	time	time	NN
9935	2136	15	increases	increase	VBZ
9935	2136	16	their	-PRON-	PRP$
9935	2136	17	digestibility	digestibility	NN
9935	2136	18	.	.	.
9935	2137	1	In	in	IN
9935	2137	2	fact	fact	NN
9935	2137	3	,	,	,
9935	2137	4	cereals	cereal	NNS
9935	2137	5	that	that	WDT
9935	2137	6	have	have	VBP
9935	2137	7	been	be	VBN
9935	2137	8	subjected	subject	VBN
9935	2137	9	to	to	IN
9935	2137	10	this	this	DT
9935	2137	11	process	process	NN
9935	2137	12	are	be	VBP
9935	2137	13	said	say	VBN
9935	2137	14	to	to	TO
9935	2137	15	be	be	VB
9935	2137	16	predigested	predigest	VBN
9935	2137	17	,	,	,
9935	2137	18	because	because	IN
9935	2137	19	the	the	DT
9935	2137	20	starch	starch	NN
9935	2137	21	granules	granule	NNS
9935	2137	22	that	that	WDT
9935	2137	23	have	have	VBP
9935	2137	24	been	be	VBN
9935	2137	25	browned	brown	VBN
9935	2137	26	in	in	IN
9935	2137	27	the	the	DT
9935	2137	28	toasting	toasting	NN
9935	2137	29	are	be	VBP
9935	2137	30	changed	change	VBN
9935	2137	31	into	into	IN
9935	2137	32	_	_	NNP
9935	2137	33	dextrine	dextrine	NN
9935	2137	34	_	_	NNP
9935	2137	35	,	,	,
9935	2137	36	and	and	CC
9935	2137	37	this	this	DT
9935	2137	38	is	be	VBZ
9935	2137	39	one	one	CD
9935	2137	40	of	of	IN
9935	2137	41	the	the	DT
9935	2137	42	stages	stage	NNS
9935	2137	43	through	through	IN
9935	2137	44	which	which	WDT
9935	2137	45	they	-PRON-	PRP
9935	2137	46	must	must	MD
9935	2137	47	pass	pass	VB
9935	2137	48	in	in	RP
9935	2137	49	their	-PRON-	PRP$
9935	2137	50	process	process	NN
9935	2137	51	of	of	IN
9935	2137	52	digestion	digestion	NN
9935	2137	53	in	in	IN
9935	2137	54	the	the	DT
9935	2137	55	body	body	NN
9935	2137	56	.	.	.
9935	2138	1	However	however	RB
9935	2138	2	,	,	,
9935	2138	3	the	the	DT
9935	2138	4	housewife	housewife	NN
9935	2138	5	should	should	MD
9935	2138	6	not	not	RB
9935	2138	7	allow	allow	VB
9935	2138	8	herself	-PRON-	PRP
9935	2138	9	to	to	TO
9935	2138	10	be	be	VB
9935	2138	11	influenced	influence	VBN
9935	2138	12	unduly	unduly	RB
9935	2138	13	by	by	IN
9935	2138	14	what	what	WP
9935	2138	15	is	be	VBZ
9935	2138	16	said	say	VBN
9935	2138	17	about	about	IN
9935	2138	18	all	all	DT
9935	2138	19	prepared	prepare	VBN
9935	2138	20	cereals	cereal	NNS
9935	2138	21	,	,	,
9935	2138	22	because	because	IN
9935	2138	23	the	the	DT
9935	2138	24	manufacturer	manufacturer	NN
9935	2138	25	,	,	,
9935	2138	26	who	who	WP
9935	2138	27	has	have	VBZ
9935	2138	28	depended	depend	VBN
9935	2138	29	largely	largely	RB
9935	2138	30	on	on	IN
9935	2138	31	advertising	advertising	NN
9935	2138	32	for	for	IN
9935	2138	33	the	the	DT
9935	2138	34	sale	sale	NN
9935	2138	35	of	of	IN
9935	2138	36	his	-PRON-	PRP$
9935	2138	37	product	product	NN
9935	2138	38	,	,	,
9935	2138	39	sometimes	sometimes	RB
9935	2138	40	becomes	become	VBZ
9935	2138	41	slightly	slightly	RB
9935	2138	42	overzealous	overzealous	JJ
9935	2138	43	and	and	CC
9935	2138	44	makes	make	VBZ
9935	2138	45	statements	statement	NNS
9935	2138	46	that	that	WDT
9935	2138	47	will	will	MD
9935	2138	48	bear	bear	VB
9935	2138	49	questioning	question	VBG
9935	2138	50	.	.	.
9935	2139	1	For	for	IN
9935	2139	2	instance	instance	NN
9935	2139	3	,	,	,
9935	2139	4	some	some	DT
9935	2139	5	of	of	IN
9935	2139	6	these	these	DT
9935	2139	7	foods	food	NNS
9935	2139	8	are	be	VBP
9935	2139	9	claimed	claim	VBN
9935	2139	10	to	to	TO
9935	2139	11	be	be	VB
9935	2139	12	muscle	muscle	NN
9935	2139	13	builders	builder	NNS
9935	2139	14	,	,	,
9935	2139	15	but	but	CC
9935	2139	16	every	every	DT
9935	2139	17	one	one	NN
9935	2139	18	should	should	MD
9935	2139	19	remember	remember	VB
9935	2139	20	that	that	DT
9935	2139	21	,	,	,
9935	2139	22	with	with	IN
9935	2139	23	the	the	DT
9935	2139	24	exception	exception	NN
9935	2139	25	of	of	IN
9935	2139	26	rye	rye	NN
9935	2139	27	and	and	CC
9935	2139	28	wheat	wheat	NN
9935	2139	29	,	,	,
9935	2139	30	which	which	WDT
9935	2139	31	build	build	VBP
9935	2139	32	up	up	RP
9935	2139	33	the	the	DT
9935	2139	34	tissues	tissue	NNS
9935	2139	35	to	to	IN
9935	2139	36	a	a	DT
9935	2139	37	certain	certain	JJ
9935	2139	38	extent	extent	NN
9935	2139	39	,	,	,
9935	2139	40	the	the	DT
9935	2139	41	cereals	cereal	NNS
9935	2139	42	strengthen	strengthen	VBP
9935	2139	43	the	the	DT
9935	2139	44	muscles	muscle	NNS
9935	2139	45	in	in	IN
9935	2139	46	only	only	RB
9935	2139	47	a	a	DT
9935	2139	48	slight	slight	JJ
9935	2139	49	degree	degree	NN
9935	2139	50	.	.	.
9935	2140	1	Others	other	NNS
9935	2140	2	of	of	IN
9935	2140	3	these	these	DT
9935	2140	4	foods	food	NNS
9935	2140	5	are	be	VBP
9935	2140	6	said	say	VBN
9935	2140	7	to	to	TO
9935	2140	8	be	be	VB
9935	2140	9	nerve	nerve	NN
9935	2140	10	and	and	CC
9935	2140	11	brain	brain	NN
9935	2140	12	foods	food	NNS
9935	2140	13	,	,	,
9935	2140	14	but	but	CC
9935	2140	15	it	-PRON-	PRP
9935	2140	16	should	should	MD
9935	2140	17	be	be	VB
9935	2140	18	borne	bear	VBN
9935	2140	19	in	in	IN
9935	2140	20	mind	mind	NN
9935	2140	21	that	that	IN
9935	2140	22	no	no	DT
9935	2140	23	food	food	NN
9935	2140	24	acts	act	VBZ
9935	2140	25	directly	directly	RB
9935	2140	26	on	on	IN
9935	2140	27	the	the	DT
9935	2140	28	nerves	nerve	NNS
9935	2140	29	or	or	CC
9935	2140	30	the	the	DT
9935	2140	31	brain	brain	NN
9935	2140	32	.	.	.
9935	2141	1	In	in	IN
9935	2141	2	reality	reality	NN
9935	2141	3	,	,	,
9935	2141	4	only	only	RB
9935	2141	5	those	those	DT
9935	2141	6	foods	food	NNS
9935	2141	7	which	which	WDT
9935	2141	8	keep	keep	VBP
9935	2141	9	the	the	DT
9935	2141	10	body	body	NN
9935	2141	11	mentally	mentally	RB
9935	2141	12	and	and	CC
9935	2141	13	physically	physically	RB
9935	2141	14	in	in	IN
9935	2141	15	good	good	JJ
9935	2141	16	condition	condition	NN
9935	2141	17	have	have	VBP
9935	2141	18	an	an	DT
9935	2141	19	effect	effect	NN
9935	2141	20	on	on	IN
9935	2141	21	the	the	DT
9935	2141	22	nerves	nerve	NNS
9935	2141	23	and	and	CC
9935	2141	24	the	the	DT
9935	2141	25	brain	brain	NN
9935	2141	26	,	,	,
9935	2141	27	and	and	CC
9935	2141	28	this	this	DT
9935	2141	29	at	at	IN
9935	2141	30	best	good	JJS
9935	2141	31	is	be	VBZ
9935	2141	32	an	an	DT
9935	2141	33	indirect	indirect	JJ
9935	2141	34	effect	effect	NN
9935	2141	35	.	.	.
9935	2142	1	SERVING	serve	VBG
9935	2142	2	CEREALS	CEREALS	NNP
9935	2142	3	84	84	CD
9935	2142	4	.	.	.
9935	2143	1	Although	although	IN
9935	2143	2	,	,	,
9935	2143	3	as	as	IN
9935	2143	4	is	be	VBZ
9935	2143	5	shown	show	VBN
9935	2143	6	by	by	IN
9935	2143	7	the	the	DT
9935	2143	8	recipes	recipe	NNS
9935	2143	9	that	that	WDT
9935	2143	10	have	have	VBP
9935	2143	11	been	be	VBN
9935	2143	12	given	give	VBN
9935	2143	13	,	,	,
9935	2143	14	cereals	cereal	NNS
9935	2143	15	may	may	MD
9935	2143	16	have	have	VB
9935	2143	17	a	a	DT
9935	2143	18	place	place	NN
9935	2143	19	in	in	IN
9935	2143	20	practically	practically	RB
9935	2143	21	all	all	DT
9935	2143	22	meals	meal	NNS
9935	2143	23	that	that	IN
9935	2143	24	the	the	DT
9935	2143	25	housewife	housewife	NN
9935	2143	26	is	be	VBZ
9935	2143	27	called	call	VBN
9935	2143	28	on	on	RP
9935	2143	29	to	to	TO
9935	2143	30	prepare	prepare	VB
9935	2143	31	,	,	,
9935	2143	32	they	-PRON-	PRP
9935	2143	33	are	be	VBP
9935	2143	34	used	use	VBN
9935	2143	35	more	more	RBR
9935	2143	36	frequently	frequently	RB
9935	2143	37	for	for	IN
9935	2143	38	breakfast	breakfast	NN
9935	2143	39	than	than	IN
9935	2143	40	for	for	IN
9935	2143	41	any	any	DT
9935	2143	42	other	other	JJ
9935	2143	43	meal	meal	NN
9935	2143	44	.	.	.
9935	2144	1	When	when	WRB
9935	2144	2	a	a	DT
9935	2144	3	cereal	cereal	NN
9935	2144	4	forms	form	VBZ
9935	2144	5	a	a	DT
9935	2144	6	part	part	NN
9935	2144	7	of	of	IN
9935	2144	8	this	this	DT
9935	2144	9	meal	meal	NN
9935	2144	10	,	,	,
9935	2144	11	it	-PRON-	PRP
9935	2144	12	should	should	MD
9935	2144	13	,	,	,
9935	2144	14	as	as	IN
9935	2144	15	a	a	DT
9935	2144	16	rule	rule	NN
9935	2144	17	,	,	,
9935	2144	18	be	be	VB
9935	2144	19	served	serve	VBN
9935	2144	20	immediately	immediately	RB
9935	2144	21	after	after	IN
9935	2144	22	the	the	DT
9935	2144	23	fruit	fruit	NN
9935	2144	24	,	,	,
9935	2144	25	provided	provide	VBD
9935	2144	26	the	the	DT
9935	2144	27	breakfast	breakfast	NN
9935	2144	28	is	be	VBZ
9935	2144	29	served	serve	VBN
9935	2144	30	in	in	IN
9935	2144	31	courses	course	NNS
9935	2144	32	.	.	.
9935	2145	1	Many	many	JJ
9935	2145	2	persons	person	NNS
9935	2145	3	,	,	,
9935	2145	4	of	of	IN
9935	2145	5	course	course	NN
9935	2145	6	,	,	,
9935	2145	7	like	like	IN
9935	2145	8	fresh	fresh	JJ
9935	2145	9	fruit	fruit	NN
9935	2145	10	served	serve	VBD
9935	2145	11	with	with	IN
9935	2145	12	cooked	cooked	JJ
9935	2145	13	or	or	CC
9935	2145	14	dry	dry	JJ
9935	2145	15	cereal	cereal	NN
9935	2145	16	,	,	,
9935	2145	17	and	and	CC
9935	2145	18	,	,	,
9935	2145	19	in	in	IN
9935	2145	20	such	such	PDT
9935	2145	21	an	an	DT
9935	2145	22	event	event	NN
9935	2145	23	,	,	,
9935	2145	24	the	the	DT
9935	2145	25	fruit	fruit	NN
9935	2145	26	and	and	CC
9935	2145	27	cereal	cereal	NN
9935	2145	28	courses	course	NNS
9935	2145	29	should	should	MD
9935	2145	30	be	be	VB
9935	2145	31	combined	combine	VBN
9935	2145	32	.	.	.
9935	2146	1	A	a	DT
9935	2146	2	banana	banana	NN
9935	2146	3	sliced	slice	VBN
9935	2146	4	over	over	IN
9935	2146	5	flakes	flake	NNS
9935	2146	6	or	or	CC
9935	2146	7	a	a	DT
9935	2146	8	few	few	JJ
9935	2146	9	spoonfuls	spoonful	NNS
9935	2146	10	of	of	IN
9935	2146	11	berries	berry	NNS
9935	2146	12	or	or	CC
9935	2146	13	sliced	slice	VBN
9935	2146	14	peaches	peach	NNS
9935	2146	15	placed	place	VBN
9935	2146	16	on	on	IN
9935	2146	17	top	top	NN
9935	2146	18	afford	afford	VB
9935	2146	19	a	a	DT
9935	2146	20	pleasing	pleasing	JJ
9935	2146	21	change	change	NN
9935	2146	22	from	from	IN
9935	2146	23	the	the	DT
9935	2146	24	usual	usual	JJ
9935	2146	25	method	method	NN
9935	2146	26	of	of	IN
9935	2146	27	serving	serve	VBG
9935	2146	28	cereals	cereal	NNS
9935	2146	29	.	.	.
9935	2147	1	Another	another	DT
9935	2147	2	way	way	NN
9935	2147	3	in	in	IN
9935	2147	4	which	which	WDT
9935	2147	5	to	to	TO
9935	2147	6	lend	lend	VB
9935	2147	7	variety	variety	NN
9935	2147	8	to	to	IN
9935	2147	9	the	the	DT
9935	2147	10	cereal	cereal	NN
9935	2147	11	and	and	CC
9935	2147	12	at	at	IN
9935	2147	13	the	the	DT
9935	2147	14	same	same	JJ
9935	2147	15	time	time	NN
9935	2147	16	add	add	VB
9935	2147	17	nourishment	nourishment	NN
9935	2147	18	to	to	IN
9935	2147	19	the	the	DT
9935	2147	20	diet	diet	NN
9935	2147	21	is	be	VBZ
9935	2147	22	to	to	TO
9935	2147	23	serve	serve	VB
9935	2147	24	a	a	DT
9935	2147	25	poached	poached	JJ
9935	2147	26	egg	egg	NN
9935	2147	27	on	on	IN
9935	2147	28	top	top	NN
9935	2147	29	of	of	IN
9935	2147	30	the	the	DT
9935	2147	31	shredded	shred	VBN
9935	2147	32	-	-	HYPH
9935	2147	33	wheat	wheat	NN
9935	2147	34	biscuit	biscuit	NN
9935	2147	35	or	or	CC
9935	2147	36	in	in	IN
9935	2147	37	a	a	DT
9935	2147	38	nest	nest	NN
9935	2147	39	of	of	IN
9935	2147	40	corn	corn	NN
9935	2147	41	flakes	flake	NNS
9935	2147	42	,	,	,
9935	2147	43	especially	especially	RB
9935	2147	44	if	if	IN
9935	2147	45	they	-PRON-	PRP
9935	2147	46	have	have	VBP
9935	2147	47	been	be	VBN
9935	2147	48	previously	previously	RB
9935	2147	49	heated	heat	VBN
9935	2147	50	.	.	.
9935	2148	1	In	in	IN
9935	2148	2	fact	fact	NN
9935	2148	3	,	,	,
9935	2148	4	any	any	DT
9935	2148	5	of	of	IN
9935	2148	6	the	the	DT
9935	2148	7	dry	dry	JJ
9935	2148	8	cereals	cereal	NNS
9935	2148	9	become	become	VBP
9935	2148	10	more	more	RBR
9935	2148	11	appetizing	appetizing	JJ
9935	2148	12	if	if	IN
9935	2148	13	they	-PRON-	PRP
9935	2148	14	are	be	VBP
9935	2148	15	heated	heat	VBN
9935	2148	16	thoroughly	thoroughly	RB
9935	2148	17	in	in	IN
9935	2148	18	a	a	DT
9935	2148	19	slow	slow	JJ
9935	2148	20	oven	oven	NN
9935	2148	21	and	and	CC
9935	2148	22	then	then	RB
9935	2148	23	allowed	allow	VBN
9935	2148	24	to	to	TO
9935	2148	25	cool	cool	VB
9935	2148	26	,	,	,
9935	2148	27	as	as	IN
9935	2148	28	this	this	DT
9935	2148	29	process	process	NN
9935	2148	30	freshens	freshen	VBZ
9935	2148	31	them	-PRON-	PRP
9935	2148	32	by	by	IN
9935	2148	33	driving	drive	VBG
9935	2148	34	off	off	RP
9935	2148	35	the	the	DT
9935	2148	36	moisture	moisture	NN
9935	2148	37	that	that	WDT
9935	2148	38	they	-PRON-	PRP
9935	2148	39	absorb	absorb	VBP
9935	2148	40	and	and	CC
9935	2148	41	that	that	WDT
9935	2148	42	makes	make	VBZ
9935	2148	43	them	-PRON-	PRP
9935	2148	44	tough	tough	JJ
9935	2148	45	.	.	.
9935	2149	1	To	to	TO
9935	2149	2	add	add	VB
9935	2149	3	to	to	IN
9935	2149	4	both	both	CC
9935	2149	5	dry	dry	JJ
9935	2149	6	and	and	CC
9935	2149	7	cooked	cook	VBN
9935	2149	8	cereals	cereal	NNS
9935	2149	9	protein	protein	NN
9935	2149	10	and	and	CC
9935	2149	11	fat	fat	NN
9935	2149	12	,	,	,
9935	2149	13	or	or	CC
9935	2149	14	the	the	DT
9935	2149	15	food	food	NN
9935	2149	16	elements	element	NNS
9935	2149	17	in	in	IN
9935	2149	18	which	which	WDT
9935	2149	19	they	-PRON-	PRP
9935	2149	20	are	be	VBP
9935	2149	21	not	not	RB
9935	2149	22	so	so	RB
9935	2149	23	high	high	JJ
9935	2149	24	,	,	,
9935	2149	25	milk	milk	NN
9935	2149	26	or	or	CC
9935	2149	27	cream	cream	NN
9935	2149	28	is	be	VBZ
9935	2149	29	usually	usually	RB
9935	2149	30	served	serve	VBN
9935	2149	31	with	with	IN
9935	2149	32	them	-PRON-	PRP
9935	2149	33	.	.	.
9935	2150	1	Of	of	IN
9935	2150	2	these	these	DT
9935	2150	3	dairy	dairy	NN
9935	2150	4	products	product	NNS
9935	2150	5	,	,	,
9935	2150	6	which	which	WDT
9935	2150	7	may	may	MD
9935	2150	8	be	be	VB
9935	2150	9	served	serve	VBN
9935	2150	10	hot	hot	JJ
9935	2150	11	or	or	CC
9935	2150	12	cold	cold	JJ
9935	2150	13	,	,	,
9935	2150	14	milk	milk	NN
9935	2150	15	adds	add	VBZ
9935	2150	16	more	more	JJR
9935	2150	17	protein	protein	NN
9935	2150	18	than	than	IN
9935	2150	19	cream	cream	NN
9935	2150	20	,	,	,
9935	2150	21	and	and	CC
9935	2150	22	cream	cream	VB
9935	2150	23	more	more	JJR
9935	2150	24	fat	fat	NN
9935	2150	25	than	than	IN
9935	2150	26	milk	milk	NN
9935	2150	27	.	.	.
9935	2151	1	Some	some	DT
9935	2151	2	persons	person	NNS
9935	2151	3	,	,	,
9935	2151	4	however	however	RB
9935	2151	5	,	,	,
9935	2151	6	who	who	WP
9935	2151	7	do	do	VBP
9935	2151	8	not	not	RB
9935	2151	9	care	care	VB
9935	2151	10	for	for	IN
9935	2151	11	milk	milk	NN
9935	2151	12	and	and	CC
9935	2151	13	cream	cream	NN
9935	2151	14	or	or	CC
9935	2151	15	can	can	MD
9935	2151	16	not	not	RB
9935	2151	17	take	take	VB
9935	2151	18	them	-PRON-	PRP
9935	2151	19	,	,	,
9935	2151	20	substitute	substitute	VB
9935	2151	21	a	a	DT
9935	2151	22	little	little	JJ
9935	2151	23	butter	butter	NN
9935	2151	24	for	for	IN
9935	2151	25	them	-PRON-	PRP
9935	2151	26	or	or	CC
9935	2151	27	find	find	VB
9935	2151	28	fruit	fruit	NN
9935	2151	29	juice	juice	NN
9935	2151	30	a	a	DT
9935	2151	31	very	very	RB
9935	2151	32	good	good	JJ
9935	2151	33	accompaniment	accompaniment	NN
9935	2151	34	,	,	,
9935	2151	35	especially	especially	RB
9935	2151	36	to	to	IN
9935	2151	37	a	a	DT
9935	2151	38	dry	dry	JJ
9935	2151	39	cereal	cereal	NN
9935	2151	40	.	.	.
9935	2152	1	Sugar	Sugar	NNP
9935	2152	2	is	be	VBZ
9935	2152	3	generally	generally	RB
9935	2152	4	served	serve	VBN
9935	2152	5	with	with	IN
9935	2152	6	both	both	DT
9935	2152	7	kinds	kind	NNS
9935	2152	8	of	of	IN
9935	2152	9	cereals	cereal	NNS
9935	2152	10	,	,	,
9935	2152	11	as	as	IN
9935	2152	12	the	the	DT
9935	2152	13	majority	majority	NN
9935	2152	14	of	of	IN
9935	2152	15	persons	person	NNS
9935	2152	16	prefer	prefer	VBP
9935	2152	17	them	-PRON-	PRP
9935	2152	18	slightly	slightly	RB
9935	2152	19	sweet	sweet	JJ
9935	2152	20	;	;	:
9935	2152	21	but	but	CC
9935	2152	22	there	there	EX
9935	2152	23	is	be	VBZ
9935	2152	24	no	no	DT
9935	2152	25	logical	logical	JJ
9935	2152	26	reason	reason	NN
9935	2152	27	for	for	IN
9935	2152	28	its	-PRON-	PRP$
9935	2152	29	use	use	NN
9935	2152	30	except	except	IN
9935	2152	31	to	to	TO
9935	2152	32	add	add	VB
9935	2152	33	flavor	flavor	NN
9935	2152	34	.	.	.
9935	2153	1	*	*	NFP
9935	2153	2	*	*	NFP
9935	2153	3	*	*	NFP
9935	2153	4	*	*	NFP
9935	2153	5	*	*	NFP
9935	2153	6	ITALIAN	italian	JJ
9935	2153	7	PASTES	paste	NNS
9935	2153	8	PREPARATION	PREPARATION	NNS
9935	2153	9	,	,	,
9935	2153	10	VARIETIES	varieties	NN
9935	2153	11	,	,	,
9935	2153	12	AND	and	CC
9935	2153	13	COMPOSITION	composition	NN
9935	2153	14	85	85	CD
9935	2153	15	.	.	.
9935	2154	1	In	in	IN
9935	2154	2	addition	addition	NN
9935	2154	3	to	to	IN
9935	2154	4	the	the	DT
9935	2154	5	cereals	cereal	NNS
9935	2154	6	that	that	WDT
9935	2154	7	have	have	VBP
9935	2154	8	already	already	RB
9935	2154	9	been	be	VBN
9935	2154	10	discussed	discuss	VBN
9935	2154	11	,	,	,
9935	2154	12	macaroni	macaroni	JJ
9935	2154	13	and	and	CC
9935	2154	14	foods	food	NNS
9935	2154	15	of	of	IN
9935	2154	16	a	a	DT
9935	2154	17	similar	similar	JJ
9935	2154	18	nature	nature	NN
9935	2154	19	are	be	VBP
9935	2154	20	entitled	entitle	VBN
9935	2154	21	to	to	IN
9935	2154	22	a	a	DT
9935	2154	23	place	place	NN
9935	2154	24	in	in	IN
9935	2154	25	this	this	DT
9935	2154	26	Section	Section	NNP
9935	2154	27	,	,	,
9935	2154	28	because	because	IN
9935	2154	29	they	-PRON-	PRP
9935	2154	30	are	be	VBP
9935	2154	31	made	make	VBN
9935	2154	32	from	from	IN
9935	2154	33	wheat	wheat	NN
9935	2154	34	flour	flour	NN
9935	2154	35	and	and	CC
9935	2154	36	are	be	VBP
9935	2154	37	therefore	therefore	RB
9935	2154	38	truly	truly	RB
9935	2154	39	cereal	cereal	NN
9935	2154	40	products	product	NNS
9935	2154	41	.	.	.
9935	2155	1	These	these	DT
9935	2155	2	foods	food	NNS
9935	2155	3	,	,	,
9935	2155	4	which	which	WDT
9935	2155	5	are	be	VBP
9935	2155	6	commonly	commonly	RB
9935	2155	7	referred	refer	VBN
9935	2155	8	to	to	IN
9935	2155	9	as	as	IN
9935	2155	10	ITALIAN	italian	JJ
9935	2155	11	PASTES	paste	NNS
9935	2155	12	,	,	,
9935	2155	13	originated	originate	VBN
9935	2155	14	in	in	IN
9935	2155	15	Italy	Italy	NNP
9935	2155	16	.	.	.
9935	2156	1	In	in	IN
9935	2156	2	that	that	DT
9935	2156	3	country	country	NN
9935	2156	4	they	-PRON-	PRP
9935	2156	5	were	be	VBD
9935	2156	6	made	make	VBN
9935	2156	7	from	from	IN
9935	2156	8	a	a	DT
9935	2156	9	flour	flour	NN
9935	2156	10	called	call	VBN
9935	2156	11	_	_	NNP
9935	2156	12	semolina	semolina	NNP
9935	2156	13	_	_	NNP
9935	2156	14	,	,	,
9935	2156	15	which	which	WDT
9935	2156	16	is	be	VBZ
9935	2156	17	derived	derive	VBN
9935	2156	18	from	from	IN
9935	2156	19	a	a	DT
9935	2156	20	native	native	JJ
9935	2156	21	wheat	wheat	NN
9935	2156	22	that	that	WDT
9935	2156	23	is	be	VBZ
9935	2156	24	very	very	RB
9935	2156	25	hard	hard	JJ
9935	2156	26	and	and	CC
9935	2156	27	contains	contain	VBZ
9935	2156	28	more	more	JJR
9935	2156	29	protein	protein	NN
9935	2156	30	than	than	IN
9935	2156	31	is	be	VBZ
9935	2156	32	required	require	VBN
9935	2156	33	for	for	IN
9935	2156	34	the	the	DT
9935	2156	35	making	making	NN
9935	2156	36	of	of	IN
9935	2156	37	ordinary	ordinary	JJ
9935	2156	38	dough	dough	NN
9935	2156	39	mixtures	mixture	NNS
9935	2156	40	.	.	.
9935	2157	1	Later	later	RB
9935	2157	2	,	,	,
9935	2157	3	when	when	WRB
9935	2157	4	the	the	DT
9935	2157	5	manufacture	manufacture	NN
9935	2157	6	of	of	IN
9935	2157	7	these	these	DT
9935	2157	8	foods	food	NNS
9935	2157	9	was	be	VBD
9935	2157	10	taken	take	VBN
9935	2157	11	up	up	RP
9935	2157	12	in	in	IN
9935	2157	13	the	the	DT
9935	2157	14	United	United	NNP
9935	2157	15	States	States	NNP
9935	2157	16	,	,	,
9935	2157	17	the	the	DT
9935	2157	18	flour	flour	NN
9935	2157	19	for	for	IN
9935	2157	20	them	-PRON-	PRP
9935	2157	21	had	have	VBD
9935	2157	22	to	to	TO
9935	2157	23	be	be	VB
9935	2157	24	imported	import	VBN
9935	2157	25	from	from	IN
9935	2157	26	Italy	Italy	NNP
9935	2157	27	;	;	:
9935	2157	28	but	but	CC
9935	2157	29	it	-PRON-	PRP
9935	2157	30	has	have	VBZ
9935	2157	31	since	since	IN
9935	2157	32	been	be	VBN
9935	2157	33	discovered	discover	VBN
9935	2157	34	that	that	IN
9935	2157	35	flour	flour	NN
9935	2157	36	made	make	VBN
9935	2157	37	from	from	IN
9935	2157	38	the	the	DT
9935	2157	39	variety	variety	NN
9935	2157	40	of	of	IN
9935	2157	41	wheat	wheat	NN
9935	2157	42	called	call	VBN
9935	2157	43	_	_	NNP
9935	2157	44	durum	durum	NNP
9935	2157	45	_	_	NNP
9935	2157	46	,	,	,
9935	2157	47	which	which	WDT
9935	2157	48	is	be	VBZ
9935	2157	49	grown	grow	VBN
9935	2157	50	in	in	IN
9935	2157	51	the	the	DT
9935	2157	52	spring	spring	NN
9935	2157	53	-	-	HYPH
9935	2157	54	wheat	wheat	NN
9935	2157	55	territory	territory	NN
9935	2157	56	of	of	IN
9935	2157	57	this	this	DT
9935	2157	58	country	country	NN
9935	2157	59	,	,	,
9935	2157	60	can	can	MD
9935	2157	61	be	be	VB
9935	2157	62	used	use	VBN
9935	2157	63	for	for	IN
9935	2157	64	producing	produce	VBG
9935	2157	65	these	these	DT
9935	2157	66	pastes	paste	NNS
9935	2157	67	.	.	.
9935	2158	1	In	in	IN
9935	2158	2	fact	fact	NN
9935	2158	3	,	,	,
9935	2158	4	this	this	DT
9935	2158	5	kind	kind	NN
9935	2158	6	of	of	IN
9935	2158	7	flour	flour	NN
9935	2158	8	has	have	VBZ
9935	2158	9	proved	prove	VBN
9935	2158	10	to	to	TO
9935	2158	11	be	be	VB
9935	2158	12	so	so	RB
9935	2158	13	successful	successful	JJ
9935	2158	14	that	that	IN
9935	2158	15	it	-PRON-	PRP
9935	2158	16	now	now	RB
9935	2158	17	takes	take	VBZ
9935	2158	18	the	the	DT
9935	2158	19	place	place	NN
9935	2158	20	of	of	IN
9935	2158	21	what	what	WP
9935	2158	22	was	be	VBD
9935	2158	23	formerly	formerly	RB
9935	2158	24	imported	import	VBN
9935	2158	25	.	.	.
9935	2159	1	86	86	CD
9935	2159	2	.	.	.
9935	2160	1	To	to	TO
9935	2160	2	produce	produce	VB
9935	2160	3	the	the	DT
9935	2160	4	Italian	italian	JJ
9935	2160	5	pastes	paste	NNS
9935	2160	6	,	,	,
9935	2160	7	the	the	DT
9935	2160	8	wheat	wheat	NN
9935	2160	9	,	,	,
9935	2160	10	from	from	IN
9935	2160	11	which	which	WDT
9935	2160	12	the	the	DT
9935	2160	13	bran	bran	NN
9935	2160	14	has	have	VBZ
9935	2160	15	been	be	VBN
9935	2160	16	removed	remove	VBN
9935	2160	17	,	,	,
9935	2160	18	is	be	VBZ
9935	2160	19	ground	grind	VBN
9935	2160	20	into	into	IN
9935	2160	21	flour	flour	NN
9935	2160	22	.	.	.
9935	2161	1	This	this	DT
9935	2161	2	flour	flour	NN
9935	2161	3	is	be	VBZ
9935	2161	4	made	make	VBN
9935	2161	5	into	into	IN
9935	2161	6	a	a	DT
9935	2161	7	stiff	stiff	JJ
9935	2161	8	dough	dough	NN
9935	2161	9	,	,	,
9935	2161	10	which	which	WDT
9935	2161	11	is	be	VBZ
9935	2161	12	rolled	roll	VBN
9935	2161	13	into	into	IN
9935	2161	14	sheets	sheet	NNS
9935	2161	15	and	and	CC
9935	2161	16	forced	force	VBN
9935	2161	17	over	over	IN
9935	2161	18	rods	rod	NNS
9935	2161	19	,	,	,
9935	2161	20	usually	usually	RB
9935	2161	21	of	of	IN
9935	2161	22	metal	metal	NN
9935	2161	23	,	,	,
9935	2161	24	or	or	CC
9935	2161	25	made	make	VBN
9935	2161	26	into	into	IN
9935	2161	27	a	a	DT
9935	2161	28	mass	mass	NN
9935	2161	29	and	and	CC
9935	2161	30	forced	force	VBN
9935	2161	31	over	over	IN
9935	2161	32	rods	rod	NNS
9935	2161	33	,	,	,
9935	2161	34	and	and	CC
9935	2161	35	allowed	allow	VBN
9935	2161	36	to	to	TO
9935	2161	37	dry	dry	VB
9935	2161	38	in	in	IN
9935	2161	39	the	the	DT
9935	2161	40	air	air	NN
9935	2161	41	.	.	.
9935	2162	1	When	when	WRB
9935	2162	2	sufficiently	sufficiently	RB
9935	2162	3	dry	dry	JJ
9935	2162	4	,	,	,
9935	2162	5	the	the	DT
9935	2162	6	rods	rod	NNS
9935	2162	7	are	be	VBP
9935	2162	8	removed	remove	VBN
9935	2162	9	,	,	,
9935	2162	10	leaving	leave	VBG
9935	2162	11	slender	slender	NN
9935	2162	12	tubes	tube	NNS
9935	2162	13	,	,	,
9935	2162	14	or	or	CC
9935	2162	15	sticks	stick	NNS
9935	2162	16	,	,	,
9935	2162	17	that	that	WDT
9935	2162	18	have	have	VBP
9935	2162	19	holes	hole	NNS
9935	2162	20	through	through	IN
9935	2162	21	the	the	DT
9935	2162	22	center	center	NN
9935	2162	23	.	.	.
9935	2163	1	Because	because	IN
9935	2163	2	of	of	IN
9935	2163	3	the	the	DT
9935	2163	4	manufacturing	manufacturing	NN
9935	2163	5	processes	process	NNS
9935	2163	6	involved	involve	VBN
9935	2163	7	in	in	IN
9935	2163	8	the	the	DT
9935	2163	9	production	production	NN
9935	2163	10	of	of	IN
9935	2163	11	these	these	DT
9935	2163	12	foods	food	NNS
9935	2163	13	for	for	IN
9935	2163	14	market	market	NN
9935	2163	15	,	,	,
9935	2163	16	they	-PRON-	PRP
9935	2163	17	are	be	VBP
9935	2163	18	higher	high	JJR
9935	2163	19	in	in	IN
9935	2163	20	price	price	NN
9935	2163	21	than	than	IN
9935	2163	22	some	some	DT
9935	2163	23	cereals	cereal	NNS
9935	2163	24	,	,	,
9935	2163	25	but	but	CC
9935	2163	26	their	-PRON-	PRP$
9935	2163	27	value	value	NN
9935	2163	28	lies	lie	VBZ
9935	2163	29	in	in	IN
9935	2163	30	the	the	DT
9935	2163	31	fact	fact	NN
9935	2163	32	that	that	IN
9935	2163	33	they	-PRON-	PRP
9935	2163	34	are	be	VBP
9935	2163	35	practically	practically	RB
9935	2163	36	imperishable	imperishable	JJ
9935	2163	37	and	and	CC
9935	2163	38	are	be	VBP
9935	2163	39	easily	easily	RB
9935	2163	40	prepared	prepare	VBN
9935	2163	41	and	and	CC
9935	2163	42	digested	digested	JJ
9935	2163	43	.	.	.
9935	2164	1	87	87	CD
9935	2164	2	.	.	.
9935	2165	1	Italian	italian	JJ
9935	2165	2	pastes	paste	NNS
9935	2165	3	are	be	VBP
9935	2165	4	of	of	IN
9935	2165	5	several	several	JJ
9935	2165	6	varieties	variety	NNS
9935	2165	7	,	,	,
9935	2165	8	chief	chief	NN
9935	2165	9	among	among	IN
9935	2165	10	which	which	WDT
9935	2165	11	are	be	VBP
9935	2165	12	_	_	NNP
9935	2165	13	macaroni	macaroni	NNP
9935	2165	14	_	_	NNP
9935	2165	15	,	,	,
9935	2165	16	_	_	NNP
9935	2165	17	spaghetti	spaghetti	NNP
9935	2165	18	_	_	NNP
9935	2165	19	,	,	,
9935	2165	20	and	and	CC
9935	2165	21	_	_	NNP
9935	2165	22	vermicelli	vermicelli	NNP
9935	2165	23	_	_	NNP
9935	2165	24	.	.	.
9935	2166	1	Macaroni	Macaroni	NNP
9935	2166	2	is	be	VBZ
9935	2166	3	the	the	DT
9935	2166	4	largest	large	JJS
9935	2166	5	in	in	IN
9935	2166	6	circumference	circumference	NN
9935	2166	7	;	;	:
9935	2166	8	spaghetti	spaghetti	NNS
9935	2166	9	,	,	,
9935	2166	10	a	a	DT
9935	2166	11	trifle	trifle	NN
9935	2166	12	smaller	small	JJR
9935	2166	13	;	;	:
9935	2166	14	and	and	CC
9935	2166	15	vermicelli	vermicelli	NNP
9935	2166	16	,	,	,
9935	2166	17	very	very	RB
9935	2166	18	small	small	JJ
9935	2166	19	and	and	CC
9935	2166	20	without	without	IN
9935	2166	21	a	a	DT
9935	2166	22	hole	hole	NN
9935	2166	23	through	through	IN
9935	2166	24	the	the	DT
9935	2166	25	center	center	NN
9935	2166	26	.	.	.
9935	2167	1	These	these	DT
9935	2167	2	pastes	paste	NNS
9935	2167	3	and	and	CC
9935	2167	4	variations	variation	NNS
9935	2167	5	of	of	IN
9935	2167	6	them	-PRON-	PRP
9935	2167	7	are	be	VBP
9935	2167	8	made	make	VBN
9935	2167	9	from	from	IN
9935	2167	10	the	the	DT
9935	2167	11	same	same	JJ
9935	2167	12	dough	dough	NN
9935	2167	13	;	;	:
9935	2167	14	therefore	therefore	RB
9935	2167	15	,	,	,
9935	2167	16	the	the	DT
9935	2167	17	tests	test	NNS
9935	2167	18	for	for	IN
9935	2167	19	determining	determine	VBG
9935	2167	20	the	the	DT
9935	2167	21	quality	quality	NN
9935	2167	22	of	of	IN
9935	2167	23	one	one	NN
9935	2167	24	applies	apply	VBZ
9935	2167	25	to	to	IN
9935	2167	26	all	all	DT
9935	2167	27	of	of	IN
9935	2167	28	them	-PRON-	PRP
9935	2167	29	.	.	.
9935	2168	1	These	these	DT
9935	2168	2	tests	test	NNS
9935	2168	3	pertain	pertain	VBP
9935	2168	4	to	to	IN
9935	2168	5	their	-PRON-	PRP$
9935	2168	6	color	color	NN
9935	2168	7	,	,	,
9935	2168	8	the	the	DT
9935	2168	9	way	way	NN
9935	2168	10	in	in	IN
9935	2168	11	which	which	WDT
9935	2168	12	they	-PRON-	PRP
9935	2168	13	break	break	VBP
9935	2168	14	,	,	,
9935	2168	15	and	and	CC
9935	2168	16	the	the	DT
9935	2168	17	manner	manner	NN
9935	2168	18	in	in	IN
9935	2168	19	which	which	WDT
9935	2168	20	they	-PRON-	PRP
9935	2168	21	cook	cook	VBP
9935	2168	22	.	.	.
9935	2169	1	To	to	TO
9935	2169	2	be	be	VB
9935	2169	3	right	right	JJ
9935	2169	4	,	,	,
9935	2169	5	they	-PRON-	PRP
9935	2169	6	should	should	MD
9935	2169	7	be	be	VB
9935	2169	8	of	of	IN
9935	2169	9	an	an	DT
9935	2169	10	even	even	RB
9935	2169	11	,	,	,
9935	2169	12	creamy	creamy	JJ
9935	2169	13	color	color	NN
9935	2169	14	;	;	:
9935	2169	15	if	if	IN
9935	2169	16	they	-PRON-	PRP
9935	2169	17	look	look	VBP
9935	2169	18	gray	gray	JJ
9935	2169	19	or	or	CC
9935	2169	20	are	be	VBP
9935	2169	21	white	white	JJ
9935	2169	22	or	or	CC
9935	2169	23	streaked	streak	VBN
9935	2169	24	with	with	IN
9935	2169	25	white	white	JJ
9935	2169	26	,	,	,
9935	2169	27	they	-PRON-	PRP
9935	2169	28	are	be	VBP
9935	2169	29	of	of	IN
9935	2169	30	inferior	inferior	JJ
9935	2169	31	quality	quality	NN
9935	2169	32	.	.	.
9935	2170	1	When	when	WRB
9935	2170	2	they	-PRON-	PRP
9935	2170	3	are	be	VBP
9935	2170	4	broken	break	VBN
9935	2170	5	into	into	IN
9935	2170	6	pieces	piece	NNS
9935	2170	7	,	,	,
9935	2170	8	they	-PRON-	PRP
9935	2170	9	should	should	MD
9935	2170	10	break	break	VB
9935	2170	11	off	off	RP
9935	2170	12	perfectly	perfectly	RB
9935	2170	13	straight	straight	RB
9935	2170	14	;	;	:
9935	2170	15	if	if	IN
9935	2170	16	they	-PRON-	PRP
9935	2170	17	split	split	VBP
9935	2170	18	up	up	RP
9935	2170	19	lengthwise	lengthwise	RB
9935	2170	20	,	,	,
9935	2170	21	they	-PRON-	PRP
9935	2170	22	contain	contain	VBP
9935	2170	23	weak	weak	JJ
9935	2170	24	places	place	NNS
9935	2170	25	due	due	IN
9935	2170	26	to	to	IN
9935	2170	27	streaks	streak	NNS
9935	2170	28	.	.	.
9935	2171	1	All	all	PDT
9935	2171	2	the	the	DT
9935	2171	3	varieties	variety	NNS
9935	2171	4	should	should	MD
9935	2171	5	,	,	,
9935	2171	6	upon	upon	IN
9935	2171	7	boiling	boil	VBG
9935	2171	8	,	,	,
9935	2171	9	hold	hold	VB
9935	2171	10	their	-PRON-	PRP$
9935	2171	11	shape	shape	NN
9935	2171	12	and	and	CC
9935	2171	13	double	double	JJ
9935	2171	14	in	in	IN
9935	2171	15	size	size	NN
9935	2171	16	;	;	:
9935	2171	17	in	in	IN
9935	2171	18	case	case	NN
9935	2171	19	they	-PRON-	PRP
9935	2171	20	break	break	VBP
9935	2171	21	into	into	IN
9935	2171	22	pieces	piece	NNS
9935	2171	23	and	and	CC
9935	2171	24	flatten	flatten	NN
9935	2171	25	,	,	,
9935	2171	26	they	-PRON-	PRP
9935	2171	27	are	be	VBP
9935	2171	28	of	of	IN
9935	2171	29	poor	poor	JJ
9935	2171	30	quality	quality	NN
9935	2171	31	.	.	.
9935	2172	1	88	88	CD
9935	2172	2	.	.	.
9935	2173	1	Since	since	IN
9935	2173	2	the	the	DT
9935	2173	3	Italian	italian	JJ
9935	2173	4	pastes	paste	NNS
9935	2173	5	are	be	VBP
9935	2173	6	made	make	VBN
9935	2173	7	from	from	IN
9935	2173	8	wheat	wheat	NN
9935	2173	9	,	,	,
9935	2173	10	their	-PRON-	PRP$
9935	2173	11	food	food	NN
9935	2173	12	substances	substance	NNS
9935	2173	13	are	be	VBP
9935	2173	14	similar	similar	JJ
9935	2173	15	to	to	IN
9935	2173	16	those	those	DT
9935	2173	17	of	of	IN
9935	2173	18	wheat	wheat	NN
9935	2173	19	.	.	.
9935	2174	1	As	as	IN
9935	2174	2	in	in	IN
9935	2174	3	other	other	JJ
9935	2174	4	wheat	wheat	NN
9935	2174	5	products	product	NNS
9935	2174	6	,	,	,
9935	2174	7	protein	protein	NN
9935	2174	8	is	be	VBZ
9935	2174	9	found	find	VBN
9935	2174	10	in	in	IN
9935	2174	11	them	-PRON-	PRP
9935	2174	12	in	in	IN
9935	2174	13	the	the	DT
9935	2174	14	form	form	NN
9935	2174	15	of	of	IN
9935	2174	16	gluten	gluten	NN
9935	2174	17	,	,	,
9935	2174	18	but	but	CC
9935	2174	19	,	,	,
9935	2174	20	owing	owe	VBG
9935	2174	21	to	to	IN
9935	2174	22	the	the	DT
9935	2174	23	variety	variety	NN
9935	2174	24	of	of	IN
9935	2174	25	wheat	wheat	NN
9935	2174	26	used	use	VBN
9935	2174	27	for	for	IN
9935	2174	28	them	-PRON-	PRP
9935	2174	29	,	,	,
9935	2174	30	it	-PRON-	PRP
9935	2174	31	occurs	occur	VBZ
9935	2174	32	in	in	IN
9935	2174	33	greater	great	JJR
9935	2174	34	proportion	proportion	NN
9935	2174	35	in	in	IN
9935	2174	36	these	these	DT
9935	2174	37	foods	food	NNS
9935	2174	38	than	than	IN
9935	2174	39	in	in	IN
9935	2174	40	most	most	JJS
9935	2174	41	wheat	wheat	NN
9935	2174	42	products	product	NNS
9935	2174	43	.	.	.
9935	2175	1	In	in	IN
9935	2175	2	fact	fact	NN
9935	2175	3	,	,	,
9935	2175	4	the	the	DT
9935	2175	5	Italian	italian	JJ
9935	2175	6	pastes	paste	NNS
9935	2175	7	are	be	VBP
9935	2175	8	so	so	RB
9935	2175	9	high	high	JJ
9935	2175	10	in	in	IN
9935	2175	11	protein	protein	NN
9935	2175	12	,	,	,
9935	2175	13	or	or	CC
9935	2175	14	tissue	tissue	NN
9935	2175	15	-	-	HYPH
9935	2175	16	building	building	NN
9935	2175	17	material	material	NN
9935	2175	18	,	,	,
9935	2175	19	that	that	IN
9935	2175	20	they	-PRON-	PRP
9935	2175	21	very	very	RB
9935	2175	22	readily	readily	RB
9935	2175	23	take	take	VBP
9935	2175	24	the	the	DT
9935	2175	25	place	place	NN
9935	2175	26	of	of	IN
9935	2175	27	meat	meat	NN
9935	2175	28	.	.	.
9935	2176	1	Unlike	unlike	IN
9935	2176	2	meat	meat	NN
9935	2176	3	,	,	,
9935	2176	4	however	however	RB
9935	2176	5	,	,	,
9935	2176	6	they	-PRON-	PRP
9935	2176	7	contain	contain	VBP
9935	2176	8	carbohydrates	carbohydrate	NNS
9935	2176	9	in	in	IN
9935	2176	10	the	the	DT
9935	2176	11	form	form	NN
9935	2176	12	of	of	IN
9935	2176	13	wheat	wheat	NN
9935	2176	14	starch	starch	NN
9935	2176	15	.	.	.
9935	2177	1	They	-PRON-	PRP
9935	2177	2	do	do	VBP
9935	2177	3	not	not	RB
9935	2177	4	contain	contain	VB
9935	2177	5	much	much	JJ
9935	2177	6	fat	fat	NN
9935	2177	7	or	or	CC
9935	2177	8	mineral	mineral	NN
9935	2177	9	salts	salt	NNS
9935	2177	10	,	,	,
9935	2177	11	though	though	RB
9935	2177	12	,	,	,
9935	2177	13	being	be	VBG
9935	2177	14	lower	low	JJR
9935	2177	15	in	in	IN
9935	2177	16	these	these	DT
9935	2177	17	food	food	NN
9935	2177	18	substances	substance	NNS
9935	2177	19	than	than	IN
9935	2177	20	many	many	JJ
9935	2177	21	of	of	IN
9935	2177	22	the	the	DT
9935	2177	23	other	other	JJ
9935	2177	24	foods	food	NNS
9935	2177	25	made	make	VBN
9935	2177	26	from	from	IN
9935	2177	27	wheat	wheat	NN
9935	2177	28	.	.	.
9935	2178	1	RECIPES	recipe	NNS
9935	2178	2	FOR	for	IN
9935	2178	3	ITALIAN	ITALIAN	NNP
9935	2178	4	PASTES	paste	NNS
9935	2178	5	89	89	CD
9935	2178	6	.	.	.
9935	2179	1	In	in	IN
9935	2179	2	nearly	nearly	RB
9935	2179	3	all	all	DT
9935	2179	4	recipes	recipe	NNS
9935	2179	5	for	for	IN
9935	2179	6	macaroni	macaroni	NNP
9935	2179	7	,	,	,
9935	2179	8	spaghetti	spaghetti	NNS
9935	2179	9	,	,	,
9935	2179	10	and	and	CC
9935	2179	11	vermicelli	vermicelli	NNP
9935	2179	12	,	,	,
9935	2179	13	as	as	RB
9935	2179	14	well	well	RB
9935	2179	15	as	as	IN
9935	2179	16	the	the	DT
9935	2179	17	numerous	numerous	JJ
9935	2179	18	varieties	variety	NNS
9935	2179	19	of	of	IN
9935	2179	20	these	these	DT
9935	2179	21	foods	food	NNS
9935	2179	22	,	,	,
9935	2179	23	the	the	DT
9935	2179	24	first	first	JJ
9935	2179	25	steps	step	NNS
9935	2179	26	in	in	IN
9935	2179	27	their	-PRON-	PRP$
9935	2179	28	preparation	preparation	NN
9935	2179	29	for	for	IN
9935	2179	30	the	the	DT
9935	2179	31	table	table	NN
9935	2179	32	are	be	VBP
9935	2179	33	practically	practically	RB
9935	2179	34	the	the	DT
9935	2179	35	same	same	JJ
9935	2179	36	,	,	,
9935	2179	37	for	for	IN
9935	2179	38	all	all	DT
9935	2179	39	of	of	IN
9935	2179	40	these	these	DT
9935	2179	41	foods	food	NNS
9935	2179	42	must	must	MD
9935	2179	43	be	be	VB
9935	2179	44	cooked	cook	VBN
9935	2179	45	to	to	IN
9935	2179	46	a	a	DT
9935	2179	47	certain	certain	JJ
9935	2179	48	point	point	NN
9935	2179	49	and	and	CC
9935	2179	50	in	in	IN
9935	2179	51	a	a	DT
9935	2179	52	certain	certain	JJ
9935	2179	53	way	way	NN
9935	2179	54	before	before	IN
9935	2179	55	they	-PRON-	PRP
9935	2179	56	can	can	MD
9935	2179	57	be	be	VB
9935	2179	58	used	use	VBN
9935	2179	59	in	in	IN
9935	2179	60	the	the	DT
9935	2179	61	numerous	numerous	JJ
9935	2179	62	ways	way	NNS
9935	2179	63	possible	possible	JJ
9935	2179	64	to	to	TO
9935	2179	65	prepare	prepare	VB
9935	2179	66	them	-PRON-	PRP
9935	2179	67	.	.	.
9935	2180	1	Therefore	therefore	RB
9935	2180	2	,	,	,
9935	2180	3	in	in	IN
9935	2180	4	order	order	NN
9935	2180	5	that	that	IN
9935	2180	6	success	success	NN
9935	2180	7	may	may	MD
9935	2180	8	be	be	VB
9935	2180	9	met	meet	VBN
9935	2180	10	in	in	IN
9935	2180	11	the	the	DT
9935	2180	12	preparation	preparation	NN
9935	2180	13	of	of	IN
9935	2180	14	the	the	DT
9935	2180	15	dishes	dish	NNS
9935	2180	16	that	that	WDT
9935	2180	17	are	be	VBP
9935	2180	18	made	make	VBN
9935	2180	19	from	from	IN
9935	2180	20	these	these	DT
9935	2180	21	foods	food	NNS
9935	2180	22	,	,	,
9935	2180	23	these	these	DT
9935	2180	24	underlying	underlying	JJ
9935	2180	25	principles	principle	NNS
9935	2180	26	should	should	MD
9935	2180	27	be	be	VB
9935	2180	28	thoroughly	thoroughly	RB
9935	2180	29	understood	understand	VBN
9935	2180	30	.	.	.
9935	2181	1	In	in	IN
9935	2181	2	the	the	DT
9935	2181	3	first	first	JJ
9935	2181	4	place	place	NN
9935	2181	5	,	,	,
9935	2181	6	it	-PRON-	PRP
9935	2181	7	should	should	MD
9935	2181	8	be	be	VB
9935	2181	9	borne	bear	VBN
9935	2181	10	in	in	IN
9935	2181	11	mind	mind	NN
9935	2181	12	that	that	IN
9935	2181	13	while	while	IN
9935	2181	14	the	the	DT
9935	2181	15	time	time	NN
9935	2181	16	required	require	VBN
9935	2181	17	to	to	TO
9935	2181	18	cook	cook	VB
9935	2181	19	the	the	DT
9935	2181	20	Italian	italian	JJ
9935	2181	21	pastes	paste	NNS
9935	2181	22	depends	depend	VBZ
9935	2181	23	on	on	IN
9935	2181	24	their	-PRON-	PRP$
9935	2181	25	composition	composition	NN
9935	2181	26	and	and	CC
9935	2181	27	dryness	dryness	NN
9935	2181	28	,	,	,
9935	2181	29	the	the	DT
9935	2181	30	average	average	JJ
9935	2181	31	length	length	NN
9935	2181	32	of	of	IN
9935	2181	33	time	time	NN
9935	2181	34	is	be	VBZ
9935	2181	35	about	about	RB
9935	2181	36	30	30	CD
9935	2181	37	minutes	minute	NNS
9935	2181	38	.	.	.
9935	2182	1	Another	another	DT
9935	2182	2	important	important	JJ
9935	2182	3	thing	thing	NN
9935	2182	4	to	to	TO
9935	2182	5	remember	remember	VB
9935	2182	6	is	be	VBZ
9935	2182	7	that	that	IN
9935	2182	8	they	-PRON-	PRP
9935	2182	9	should	should	MD
9935	2182	10	always	always	RB
9935	2182	11	be	be	VB
9935	2182	12	put	put	VBN
9935	2182	13	to	to	TO
9935	2182	14	cook	cook	NN
9935	2182	15	in	in	IN
9935	2182	16	boiling	boil	VBG
9935	2182	17	water	water	NN
9935	2182	18	that	that	WDT
9935	2182	19	contains	contain	VBZ
9935	2182	20	2	2	CD
9935	2182	21	teaspoonfuls	teaspoonful	NNS
9935	2182	22	of	of	IN
9935	2182	23	salt	salt	NN
9935	2182	24	to	to	IN
9935	2182	25	each	each	DT
9935	2182	26	cupful	cupful	NN
9935	2182	27	of	of	IN
9935	2182	28	macaroni	macaroni	NNP
9935	2182	29	,	,	,
9935	2182	30	spaghetti	spaghetti	NNS
9935	2182	31	,	,	,
9935	2182	32	or	or	CC
9935	2182	33	vermicelli	vermicelli	NNP
9935	2182	34	,	,	,
9935	2182	35	and	and	CC
9935	2182	36	that	that	IN
9935	2182	37	they	-PRON-	PRP
9935	2182	38	should	should	MD
9935	2182	39	be	be	VB
9935	2182	40	kept	keep	VBN
9935	2182	41	boiling	boil	VBG
9935	2182	42	until	until	IN
9935	2182	43	the	the	DT
9935	2182	44	cooking	cooking	NN
9935	2182	45	is	be	VBZ
9935	2182	46	done	do	VBN
9935	2182	47	,	,	,
9935	2182	48	for	for	IN
9935	2182	49	if	if	IN
9935	2182	50	the	the	DT
9935	2182	51	pieces	piece	NNS
9935	2182	52	are	be	VBP
9935	2182	53	not	not	RB
9935	2182	54	in	in	IN
9935	2182	55	constant	constant	JJ
9935	2182	56	motion	motion	NN
9935	2182	57	they	-PRON-	PRP
9935	2182	58	will	will	MD
9935	2182	59	settle	settle	VB
9935	2182	60	and	and	CC
9935	2182	61	burn	burn	VB
9935	2182	62	.	.	.
9935	2183	1	Tests	test	NNS
9935	2183	2	may	may	MD
9935	2183	3	be	be	VB
9935	2183	4	applied	apply	VBN
9935	2183	5	to	to	TO
9935	2183	6	determine	determine	VB
9935	2183	7	whether	whether	IN
9935	2183	8	these	these	DT
9935	2183	9	foods	food	NNS
9935	2183	10	have	have	VBP
9935	2183	11	been	be	VBN
9935	2183	12	cooked	cook	VBN
9935	2183	13	sufficiently	sufficiently	RB
9935	2183	14	.	.	.
9935	2184	1	Thus	thus	RB
9935	2184	2	,	,	,
9935	2184	3	if	if	IN
9935	2184	4	a	a	DT
9935	2184	5	fork	fork	NN
9935	2184	6	passes	pass	VBZ
9935	2184	7	through	through	IN
9935	2184	8	them	-PRON-	PRP
9935	2184	9	easily	easily	RB
9935	2184	10	or	or	CC
9935	2184	11	they	-PRON-	PRP
9935	2184	12	crush	crush	VBP
9935	2184	13	readily	readily	RB
9935	2184	14	on	on	IN
9935	2184	15	being	be	VBG
9935	2184	16	pressed	press	VBN
9935	2184	17	between	between	IN
9935	2184	18	the	the	DT
9935	2184	19	fingers	finger	NNS
9935	2184	20	and	and	CC
9935	2184	21	the	the	DT
9935	2184	22	thumb	thumb	NN
9935	2184	23	,	,	,
9935	2184	24	they	-PRON-	PRP
9935	2184	25	are	be	VBP
9935	2184	26	done	do	VBN
9935	2184	27	,	,	,
9935	2184	28	but	but	CC
9935	2184	29	as	as	RB
9935	2184	30	long	long	RB
9935	2184	31	as	as	IN
9935	2184	32	they	-PRON-	PRP
9935	2184	33	feel	feel	VBP
9935	2184	34	hard	hard	JJ
9935	2184	35	and	and	CC
9935	2184	36	elastic	elastic	JJ
9935	2184	37	they	-PRON-	PRP
9935	2184	38	have	have	VBP
9935	2184	39	not	not	RB
9935	2184	40	cooked	cook	VBN
9935	2184	41	enough	enough	RB
9935	2184	42	.	.	.
9935	2185	1	In	in	IN
9935	2185	2	the	the	DT
9935	2185	3	majority	majority	NN
9935	2185	4	of	of	IN
9935	2185	5	recipes	recipe	NNS
9935	2185	6	here	here	RB
9935	2185	7	given	give	VBN
9935	2185	8	,	,	,
9935	2185	9	macaroni	macaroni	NNP
9935	2185	10	is	be	VBZ
9935	2185	11	specified	specify	VBN
9935	2185	12	,	,	,
9935	2185	13	but	but	CC
9935	2185	14	spaghetti	spaghetti	NNP
9935	2185	15	,	,	,
9935	2185	16	vermicelli	vermicelli	NNP
9935	2185	17	,	,	,
9935	2185	18	or	or	CC
9935	2185	19	any	any	DT
9935	2185	20	of	of	IN
9935	2185	21	the	the	DT
9935	2185	22	fancy	fancy	JJ
9935	2185	23	Italian	italian	JJ
9935	2185	24	pastes	paste	NNS
9935	2185	25	may	may	MD
9935	2185	26	be	be	VB
9935	2185	27	substituted	substitute	VBN
9935	2185	28	for	for	IN
9935	2185	29	the	the	DT
9935	2185	30	macaroni	macaroni	NN
9935	2185	31	if	if	IN
9935	2185	32	one	one	CD
9935	2185	33	of	of	IN
9935	2185	34	them	-PRON-	PRP
9935	2185	35	is	be	VBZ
9935	2185	36	preferred	prefer	VBN
9935	2185	37	.	.	.
9935	2186	1	It	-PRON-	PRP
9935	2186	2	should	should	MD
9935	2186	3	also	also	RB
9935	2186	4	be	be	VB
9935	2186	5	remembered	remember	VBN
9935	2186	6	that	that	IN
9935	2186	7	any	any	DT
9935	2186	8	of	of	IN
9935	2186	9	these	these	DT
9935	2186	10	,	,	,
9935	2186	11	when	when	WRB
9935	2186	12	cut	cut	VBN
9935	2186	13	into	into	IN
9935	2186	14	small	small	JJ
9935	2186	15	pieces	piece	NNS
9935	2186	16	,	,	,
9935	2186	17	may	may	MD
9935	2186	18	be	be	VB
9935	2186	19	used	use	VBN
9935	2186	20	in	in	IN
9935	2186	21	soups	soup	NNS
9935	2186	22	or	or	CC
9935	2186	23	served	serve	VBN
9935	2186	24	with	with	IN
9935	2186	25	sauce	sauce	NN
9935	2186	26	or	or	CC
9935	2186	27	gravy	gravy	NN
9935	2186	28	.	.	.
9935	2187	1	90	90	CD
9935	2187	2	.	.	.
9935	2188	1	MACARONI	MACARONI	NNP
9935	2188	2	WITH	with	IN
9935	2188	3	CREAM	CREAM	NNP
9935	2188	4	SAUCE.--Possibly	sauce.--possibly	RB
9935	2188	5	the	the	DT
9935	2188	6	simplest	simple	JJS
9935	2188	7	way	way	NN
9935	2188	8	in	in	IN
9935	2188	9	which	which	WDT
9935	2188	10	to	to	TO
9935	2188	11	prepare	prepare	VB
9935	2188	12	macaroni	macaroni	NNP
9935	2188	13	is	be	VBZ
9935	2188	14	with	with	IN
9935	2188	15	cream	cream	NN
9935	2188	16	sauce	sauce	NN
9935	2188	17	,	,	,
9935	2188	18	as	as	IN
9935	2188	19	is	be	VBZ
9935	2188	20	explained	explain	VBN
9935	2188	21	in	in	IN
9935	2188	22	the	the	DT
9935	2188	23	accompanying	accompanying	JJ
9935	2188	24	recipe	recipe	NN
9935	2188	25	.	.	.
9935	2189	1	Such	such	PDT
9935	2189	2	a	a	DT
9935	2189	3	sauce	sauce	NN
9935	2189	4	not	not	RB
9935	2189	5	only	only	RB
9935	2189	6	increases	increase	VBZ
9935	2189	7	the	the	DT
9935	2189	8	food	food	NN
9935	2189	9	value	value	NN
9935	2189	10	of	of	IN
9935	2189	11	any	any	DT
9935	2189	12	Italian	italian	JJ
9935	2189	13	paste	paste	NN
9935	2189	14	,	,	,
9935	2189	15	but	but	CC
9935	2189	16	improves	improve	VBZ
9935	2189	17	its	-PRON-	PRP$
9935	2189	18	flavor	flavor	NN
9935	2189	19	.	.	.
9935	2190	1	Macaroni	Macaroni	NNP
9935	2190	2	prepared	prepared	JJ
9935	2190	3	in	in	IN
9935	2190	4	this	this	DT
9935	2190	5	way	way	NN
9935	2190	6	may	may	MD
9935	2190	7	be	be	VB
9935	2190	8	used	use	VBN
9935	2190	9	as	as	IN
9935	2190	10	the	the	DT
9935	2190	11	principal	principal	JJ
9935	2190	12	dish	dish	NN
9935	2190	13	of	of	IN
9935	2190	14	a	a	DT
9935	2190	15	light	light	JJ
9935	2190	16	meal	meal	NN
9935	2190	17	,	,	,
9935	2190	18	as	as	IN
9935	2190	19	it	-PRON-	PRP
9935	2190	20	serves	serve	VBZ
9935	2190	21	to	to	TO
9935	2190	22	take	take	VB
9935	2190	23	the	the	DT
9935	2190	24	place	place	NN
9935	2190	25	of	of	IN
9935	2190	26	meat	meat	NN
9935	2190	27	.	.	.
9935	2191	1	MACARONI	MACARONI	NNP
9935	2191	2	WITH	with	IN
9935	2191	3	CREAM	cream	NN
9935	2191	4	SAUCE	SAUCE	VBN
9935	2191	5	(	(	-LRB-
9935	2191	6	Sufficient	sufficient	JJ
9935	2191	7	to	to	TO
9935	2191	8	Serve	serve	VB
9935	2191	9	Six	six	CD
9935	2191	10	)	)	-RRB-
9935	2191	11	1	1	CD
9935	2191	12	-	-	SYM
9935	2191	13	1/2	1/2	CD
9935	2191	14	c.	c.	NN
9935	2191	15	macaroni	macaroni	NNP
9935	2191	16	3	3	CD
9935	2191	17	qt	qt	UH
9935	2191	18	.	.	.
9935	2192	1	boiling	boil	VBG
9935	2192	2	water	water	NN
9935	2192	3	3	3	CD
9935	2192	4	tsp	tsp	NN
9935	2192	5	.	.	.
9935	2193	1	salt	salt	NN
9935	2193	2	1/4	1/4	CD
9935	2193	3	c.	c.	NN
9935	2193	4	crumbs	crumb	VBZ
9935	2193	5	CREAM	cream	NN
9935	2193	6	SAUCE	SAUCE	VBD
9935	2193	7	2	2	CD
9935	2193	8	Tb	tb	NN
9935	2193	9	.	.	.
9935	2194	1	butter	butter	NN
9935	2194	2	2	2	CD
9935	2194	3	Tb	Tb	NNP
9935	2194	4	.	.	.
9935	2195	1	flour	flour	NN
9935	2195	2	1	1	CD
9935	2195	3	tsp	tsp	NN
9935	2195	4	.	.	.
9935	2196	1	salt	salt	NN
9935	2196	2	1/8	1/8	CD
9935	2196	3	tsp	tsp	NN
9935	2196	4	.	.	.
9935	2197	1	pepper	pepper	NN
9935	2197	2	1	1	CD
9935	2197	3	1/2	1/2	CD
9935	2197	4	c.	c.	NN
9935	2197	5	milk	milk	NN
9935	2197	6	Break	break	VBP
9935	2197	7	the	the	DT
9935	2197	8	macaroni	macaroni	NN
9935	2197	9	into	into	IN
9935	2197	10	inch	inch	NN
9935	2197	11	lengths	length	NNS
9935	2197	12	,	,	,
9935	2197	13	add	add	VB
9935	2197	14	it	-PRON-	PRP
9935	2197	15	to	to	IN
9935	2197	16	the	the	DT
9935	2197	17	salted	salt	VBN
9935	2197	18	boiling	boiling	NN
9935	2197	19	water	water	NN
9935	2197	20	,	,	,
9935	2197	21	and	and	CC
9935	2197	22	cook	cook	VB
9935	2197	23	it	-PRON-	PRP
9935	2197	24	until	until	IN
9935	2197	25	it	-PRON-	PRP
9935	2197	26	is	be	VBZ
9935	2197	27	tender	tender	JJ
9935	2197	28	.	.	.
9935	2198	1	To	to	TO
9935	2198	2	prepare	prepare	VB
9935	2198	3	the	the	DT
9935	2198	4	sauce	sauce	NN
9935	2198	5	,	,	,
9935	2198	6	melt	melt	VB
9935	2198	7	the	the	DT
9935	2198	8	butter	butter	NN
9935	2198	9	in	in	IN
9935	2198	10	a	a	DT
9935	2198	11	saucepan	saucepan	NN
9935	2198	12	,	,	,
9935	2198	13	add	add	VB
9935	2198	14	the	the	DT
9935	2198	15	flour	flour	NN
9935	2198	16	,	,	,
9935	2198	17	salt	salt	NN
9935	2198	18	,	,	,
9935	2198	19	and	and	CC
9935	2198	20	pepper	pepper	NN
9935	2198	21	,	,	,
9935	2198	22	stir	stir	VB
9935	2198	23	until	until	IN
9935	2198	24	smooth	smooth	JJ
9935	2198	25	,	,	,
9935	2198	26	and	and	CC
9935	2198	27	gradually	gradually	RB
9935	2198	28	add	add	VB
9935	2198	29	the	the	DT
9935	2198	30	milk	milk	NN
9935	2198	31	,	,	,
9935	2198	32	which	which	WDT
9935	2198	33	must	must	MD
9935	2198	34	be	be	VB
9935	2198	35	hot	hot	JJ
9935	2198	36	,	,	,
9935	2198	37	stirring	stir	VBG
9935	2198	38	rapidly	rapidly	RB
9935	2198	39	so	so	IN
9935	2198	40	that	that	IN
9935	2198	41	no	no	DT
9935	2198	42	lumps	lump	NNS
9935	2198	43	form	form	NN
9935	2198	44	.	.	.
9935	2199	1	Cook	cook	VB
9935	2199	2	the	the	DT
9935	2199	3	cream	cream	NN
9935	2199	4	sauce	sauce	NN
9935	2199	5	until	until	IN
9935	2199	6	it	-PRON-	PRP
9935	2199	7	thickens	thicken	VBZ
9935	2199	8	and	and	CC
9935	2199	9	then	then	RB
9935	2199	10	add	add	VB
9935	2199	11	it	-PRON-	PRP
9935	2199	12	to	to	IN
9935	2199	13	the	the	DT
9935	2199	14	macaroni	macaroni	NN
9935	2199	15	.	.	.
9935	2200	1	Pour	pour	VB
9935	2200	2	all	all	DT
9935	2200	3	into	into	IN
9935	2200	4	a	a	DT
9935	2200	5	baking	baking	NN
9935	2200	6	dish	dish	NN
9935	2200	7	,	,	,
9935	2200	8	sprinkle	sprinkle	VB
9935	2200	9	the	the	DT
9935	2200	10	bread	bread	NN
9935	2200	11	or	or	CC
9935	2200	12	cracker	cracker	NN
9935	2200	13	crumbs	crumb	VBZ
9935	2200	14	over	over	IN
9935	2200	15	the	the	DT
9935	2200	16	top	top	NN
9935	2200	17	,	,	,
9935	2200	18	dot	dot	NN
9935	2200	19	with	with	IN
9935	2200	20	butter	butter	NN
9935	2200	21	,	,	,
9935	2200	22	and	and	CC
9935	2200	23	bake	bake	VB
9935	2200	24	until	until	IN
9935	2200	25	the	the	DT
9935	2200	26	crumbs	crumb	NNS
9935	2200	27	are	be	VBP
9935	2200	28	brown	brown	JJ
9935	2200	29	.	.	.
9935	2201	1	Serve	serve	VB
9935	2201	2	hot	hot	JJ
9935	2201	3	.	.	.
9935	2202	1	91	91	CD
9935	2202	2	.	.	.
9935	2203	1	MACARONI	MACARONI	NNP
9935	2203	2	WITH	with	IN
9935	2203	3	EGGS.--Since	EGGS.--Since	NNP
9935	2203	4	macaroni	macaroni	NNP
9935	2203	5	is	be	VBZ
9935	2203	6	high	high	JJ
9935	2203	7	in	in	IN
9935	2203	8	protein	protein	NN
9935	2203	9	,	,	,
9935	2203	10	it	-PRON-	PRP
9935	2203	11	takes	take	VBZ
9935	2203	12	the	the	DT
9935	2203	13	place	place	NN
9935	2203	14	of	of	IN
9935	2203	15	meat	meat	NN
9935	2203	16	in	in	IN
9935	2203	17	whatever	whatever	WDT
9935	2203	18	form	form	NN
9935	2203	19	it	-PRON-	PRP
9935	2203	20	is	be	VBZ
9935	2203	21	served	serve	VBN
9935	2203	22	,	,	,
9935	2203	23	but	but	CC
9935	2203	24	when	when	WRB
9935	2203	25	it	-PRON-	PRP
9935	2203	26	is	be	VBZ
9935	2203	27	prepared	prepare	VBN
9935	2203	28	with	with	IN
9935	2203	29	eggs	egg	NNS
9935	2203	30	it	-PRON-	PRP
9935	2203	31	becomes	become	VBZ
9935	2203	32	an	an	DT
9935	2203	33	unusually	unusually	RB
9935	2203	34	good	good	JJ
9935	2203	35	meat	meat	NN
9935	2203	36	substitute	substitute	NN
9935	2203	37	.	.	.
9935	2204	1	Therefore	therefore	RB
9935	2204	2	,	,	,
9935	2204	3	when	when	WRB
9935	2204	4	eggs	egg	NNS
9935	2204	5	are	be	VBP
9935	2204	6	added	add	VBN
9935	2204	7	as	as	IN
9935	2204	8	in	in	IN
9935	2204	9	the	the	DT
9935	2204	10	following	following	JJ
9935	2204	11	recipe	recipe	NN
9935	2204	12	,	,	,
9935	2204	13	no	no	DT
9935	2204	14	meat	meat	NN
9935	2204	15	should	should	MD
9935	2204	16	be	be	VB
9935	2204	17	served	serve	VBN
9935	2204	18	in	in	IN
9935	2204	19	the	the	DT
9935	2204	20	same	same	JJ
9935	2204	21	meal	meal	NN
9935	2204	22	.	.	.
9935	2205	1	MACARONI	MACARONI	NNP
9935	2205	2	WITH	with	IN
9935	2205	3	EGGS	EGGS	NNP
9935	2205	4	(	(	-LRB-
9935	2205	5	Sufficient	sufficient	JJ
9935	2205	6	to	to	TO
9935	2205	7	Serve	serve	VB
9935	2205	8	Six	six	CD
9935	2205	9	)	)	-RRB-
9935	2205	10	1	1	CD
9935	2205	11	c.	c.	NN
9935	2205	12	macaroni	macaroni	NNP
9935	2205	13	2	2	CD
9935	2205	14	qt	qt	NNP
9935	2205	15	.	.	.
9935	2206	1	boiling	boil	VBG
9935	2206	2	water	water	NN
9935	2206	3	2	2	CD
9935	2206	4	tsp	tsp	NN
9935	2206	5	.	.	.
9935	2207	1	salt	salt	NN
9935	2207	2	1	1	CD
9935	2207	3	-	-	SYM
9935	2207	4	1/2	1/2	CD
9935	2207	5	c.	c.	NN
9935	2207	6	milk	milk	NN
9935	2207	7	2	2	CD
9935	2207	8	Tb	Tb	NNP
9935	2207	9	.	.	.
9935	2208	1	butter	butter	NN
9935	2208	2	2	2	CD
9935	2208	3	Tb	Tb	NNP
9935	2208	4	.	.	.
9935	2209	1	flour	flour	NN
9935	2209	2	1	1	CD
9935	2209	3	tsp	tsp	NN
9935	2209	4	.	.	.
9935	2210	1	salt	salt	NN
9935	2210	2	1/8	1/8	CD
9935	2210	3	tsp	tsp	NN
9935	2210	4	.	.	.
9935	2211	1	pepper	pepper	NN
9935	2211	2	4	4	CD
9935	2211	3	hard	hard	RB
9935	2211	4	-	-	HYPH
9935	2211	5	boiled	boil	VBN
9935	2211	6	eggs	egg	NNS
9935	2211	7	1/4	1/4	CD
9935	2211	8	c.	c.	NN
9935	2211	9	crumbs	crumb	VBZ
9935	2211	10	Break	break	VB
9935	2211	11	the	the	DT
9935	2211	12	macaroni	macaroni	NN
9935	2211	13	into	into	IN
9935	2211	14	inch	inch	NN
9935	2211	15	lengths	length	NNS
9935	2211	16	,	,	,
9935	2211	17	add	add	VB
9935	2211	18	it	-PRON-	PRP
9935	2211	19	to	to	IN
9935	2211	20	the	the	DT
9935	2211	21	boiling	boil	VBG
9935	2211	22	salted	salt	VBN
9935	2211	23	water	water	NN
9935	2211	24	,	,	,
9935	2211	25	and	and	CC
9935	2211	26	cook	cook	VB
9935	2211	27	it	-PRON-	PRP
9935	2211	28	until	until	IN
9935	2211	29	tender	tender	NN
9935	2211	30	.	.	.
9935	2212	1	Make	make	VB
9935	2212	2	a	a	DT
9935	2212	3	cream	cream	NN
9935	2212	4	,	,	,
9935	2212	5	or	or	CC
9935	2212	6	white	white	JJ
9935	2212	7	,	,	,
9935	2212	8	sauce	sauce	NN
9935	2212	9	of	of	IN
9935	2212	10	the	the	DT
9935	2212	11	milk	milk	NN
9935	2212	12	,	,	,
9935	2212	13	butter	butter	NN
9935	2212	14	,	,	,
9935	2212	15	flour	flour	NN
9935	2212	16	,	,	,
9935	2212	17	salt	salt	NN
9935	2212	18	,	,	,
9935	2212	19	and	and	CC
9935	2212	20	pepper	pepper	NN
9935	2212	21	as	as	IN
9935	2212	22	explained	explain	VBN
9935	2212	23	in	in	IN
9935	2212	24	the	the	DT
9935	2212	25	recipe	recipe	NN
9935	2212	26	given	give	VBN
9935	2212	27	in	in	IN
9935	2212	28	Art	art	NN
9935	2212	29	.	.	.
9935	2213	1	90	90	CD
9935	2213	2	.	.	.
9935	2214	1	When	when	WRB
9935	2214	2	the	the	DT
9935	2214	3	macaroni	macaroni	NN
9935	2214	4	is	be	VBZ
9935	2214	5	tender	tender	JJ
9935	2214	6	,	,	,
9935	2214	7	drain	drain	VB
9935	2214	8	it	-PRON-	PRP
9935	2214	9	and	and	CC
9935	2214	10	arrange	arrange	VB
9935	2214	11	a	a	DT
9935	2214	12	layer	layer	NN
9935	2214	13	on	on	IN
9935	2214	14	the	the	DT
9935	2214	15	bottom	bottom	NN
9935	2214	16	of	of	IN
9935	2214	17	a	a	DT
9935	2214	18	baking	baking	NN
9935	2214	19	dish	dish	NN
9935	2214	20	,	,	,
9935	2214	21	with	with	IN
9935	2214	22	a	a	DT
9935	2214	23	layer	layer	NN
9935	2214	24	of	of	IN
9935	2214	25	sliced	sliced	JJ
9935	2214	26	,	,	,
9935	2214	27	hard	hard	RB
9935	2214	28	-	-	HYPH
9935	2214	29	boiled	boil	VBN
9935	2214	30	eggs	egg	NNS
9935	2214	31	on	on	IN
9935	2214	32	top	top	NN
9935	2214	33	.	.	.
9935	2215	1	Fill	fill	VB
9935	2215	2	the	the	DT
9935	2215	3	dish	dish	NN
9935	2215	4	with	with	IN
9935	2215	5	alternate	alternate	JJ
9935	2215	6	layers	layer	NNS
9935	2215	7	of	of	IN
9935	2215	8	macaroni	macaroni	NNP
9935	2215	9	and	and	CC
9935	2215	10	eggs	egg	NNS
9935	2215	11	,	,	,
9935	2215	12	pour	pour	VB
9935	2215	13	the	the	DT
9935	2215	14	sauce	sauce	NN
9935	2215	15	over	over	IN
9935	2215	16	all	all	DT
9935	2215	17	,	,	,
9935	2215	18	and	and	CC
9935	2215	19	sprinkle	sprinkle	VB
9935	2215	20	the	the	DT
9935	2215	21	crumbs	crumb	NNS
9935	2215	22	over	over	IN
9935	2215	23	the	the	DT
9935	2215	24	top	top	NN
9935	2215	25	.	.	.
9935	2216	1	Then	then	RB
9935	2216	2	place	place	VB
9935	2216	3	the	the	DT
9935	2216	4	dish	dish	NN
9935	2216	5	in	in	IN
9935	2216	6	the	the	DT
9935	2216	7	oven	oven	NN
9935	2216	8	and	and	CC
9935	2216	9	bake	bake	VB
9935	2216	10	the	the	DT
9935	2216	11	food	food	NN
9935	2216	12	until	until	IN
9935	2216	13	the	the	DT
9935	2216	14	crumbs	crumb	NNS
9935	2216	15	are	be	VBP
9935	2216	16	brown	brown	JJ
9935	2216	17	.	.	.
9935	2217	1	Serve	serve	VB
9935	2217	2	hot	hot	JJ
9935	2217	3	.	.	.
9935	2218	1	92	92	CD
9935	2218	2	.	.	.
9935	2219	1	Macaroni	macaroni	VB
9935	2219	2	With	with	IN
9935	2219	3	Tomato	Tomato	NNP
9935	2219	4	and	and	CC
9935	2219	5	Bacon.--Macaroni	bacon.--macaroni	NN
9935	2219	6	alone	alone	JJ
9935	2219	7	is	be	VBZ
9935	2219	8	somewhat	somewhat	RB
9935	2219	9	tasteless	tasteless	JJ
9935	2219	10	,	,	,
9935	2219	11	so	so	IN
9935	2219	12	that	that	IN
9935	2219	13	,	,	,
9935	2219	14	as	as	IN
9935	2219	15	has	have	VBZ
9935	2219	16	been	be	VBN
9935	2219	17	pointed	point	VBN
9935	2219	18	out	out	RP
9935	2219	19	,	,	,
9935	2219	20	something	something	NN
9935	2219	21	is	be	VBZ
9935	2219	22	usually	usually	RB
9935	2219	23	added	add	VBN
9935	2219	24	to	to	TO
9935	2219	25	give	give	VB
9935	2219	26	this	this	DT
9935	2219	27	food	food	NN
9935	2219	28	a	a	DT
9935	2219	29	more	more	RBR
9935	2219	30	appetizing	appetizing	JJ
9935	2219	31	flavor	flavor	NN
9935	2219	32	.	.	.
9935	2220	1	In	in	IN
9935	2220	2	the	the	DT
9935	2220	3	recipe	recipe	NN
9935	2220	4	here	here	RB
9935	2220	5	given	give	VBN
9935	2220	6	,	,	,
9935	2220	7	tomatoes	tomato	NNS
9935	2220	8	and	and	CC
9935	2220	9	bacon	bacon	NN
9935	2220	10	are	be	VBP
9935	2220	11	used	use	VBN
9935	2220	12	for	for	IN
9935	2220	13	this	this	DT
9935	2220	14	purpose	purpose	NN
9935	2220	15	.	.	.
9935	2221	1	Besides	besides	IN
9935	2221	2	improving	improve	VBG
9935	2221	3	the	the	DT
9935	2221	4	flavor	flavor	NN
9935	2221	5	,	,	,
9935	2221	6	the	the	DT
9935	2221	7	bacon	bacon	NN
9935	2221	8	supplies	supply	VBZ
9935	2221	9	the	the	DT
9935	2221	10	macaroni	macaroni	NN
9935	2221	11	with	with	IN
9935	2221	12	fat	fat	NN
9935	2221	13	,	,	,
9935	2221	14	a	a	DT
9935	2221	15	food	food	NN
9935	2221	16	substance	substance	NN
9935	2221	17	in	in	IN
9935	2221	18	which	which	WDT
9935	2221	19	it	-PRON-	PRP
9935	2221	20	is	be	VBZ
9935	2221	21	low	low	JJ
9935	2221	22	.	.	.
9935	2222	1	MACARONI	MACARONI	NNP
9935	2222	2	WITH	with	IN
9935	2222	3	TOMATO	tomato	NN
9935	2222	4	AND	and	CC
9935	2222	5	BACON	bacon	NN
9935	2222	6	(	(	-LRB-
9935	2222	7	Sufficient	sufficient	JJ
9935	2222	8	to	to	TO
9935	2222	9	Serve	serve	VB
9935	2222	10	Six	six	CD
9935	2222	11	)	)	-RRB-
9935	2222	12	1	1	CD
9935	2222	13	c.	c.	NN
9935	2222	14	macaroni	macaroni	NNP
9935	2222	15	2	2	CD
9935	2222	16	qt	qt	NNP
9935	2222	17	.	.	.
9935	2223	1	boiling	boil	VBG
9935	2223	2	water	water	NN
9935	2223	3	2	2	CD
9935	2223	4	tsp	tsp	NN
9935	2223	5	.	.	.
9935	2224	1	salt	salt	NN
9935	2224	2	2	2	CD
9935	2224	3	c.	c.	NN
9935	2224	4	canned	can	VBN
9935	2224	5	tomatoes	tomato	NNS
9935	2224	6	8	8	CD
9935	2224	7	thin	thin	JJ
9935	2224	8	slices	slice	NNS
9935	2224	9	bacon	bacon	NN
9935	2224	10	Break	break	VBP
9935	2224	11	the	the	DT
9935	2224	12	macaroni	macaroni	NN
9935	2224	13	into	into	IN
9935	2224	14	inch	inch	NN
9935	2224	15	lengths	length	NNS
9935	2224	16	and	and	CC
9935	2224	17	cook	cook	VB
9935	2224	18	it	-PRON-	PRP
9935	2224	19	in	in	IN
9935	2224	20	the	the	DT
9935	2224	21	boiling	boil	VBG
9935	2224	22	salted	salt	VBN
9935	2224	23	water	water	NN
9935	2224	24	until	until	IN
9935	2224	25	it	-PRON-	PRP
9935	2224	26	is	be	VBZ
9935	2224	27	tender	tender	JJ
9935	2224	28	.	.	.
9935	2225	1	Place	place	VB
9935	2225	2	a	a	DT
9935	2225	3	layer	layer	NN
9935	2225	4	of	of	IN
9935	2225	5	the	the	DT
9935	2225	6	cooked	cooked	JJ
9935	2225	7	macaroni	macaroni	NN
9935	2225	8	on	on	IN
9935	2225	9	the	the	DT
9935	2225	10	bottom	bottom	NN
9935	2225	11	of	of	IN
9935	2225	12	a	a	DT
9935	2225	13	baking	baking	NN
9935	2225	14	dish	dish	NN
9935	2225	15	;	;	:
9935	2225	16	over	over	IN
9935	2225	17	this	this	DT
9935	2225	18	layer	layer	NN
9935	2225	19	put	put	VBD
9935	2225	20	1	1	CD
9935	2225	21	cupful	cupful	NN
9935	2225	22	of	of	IN
9935	2225	23	the	the	DT
9935	2225	24	tomatoes	tomato	NNS
9935	2225	25	,	,	,
9935	2225	26	and	and	CC
9935	2225	27	on	on	IN
9935	2225	28	top	top	NN
9935	2225	29	of	of	IN
9935	2225	30	them	-PRON-	PRP
9935	2225	31	spread	spread	VBP
9935	2225	32	four	four	CD
9935	2225	33	slices	slice	NNS
9935	2225	34	of	of	IN
9935	2225	35	bacon	bacon	NN
9935	2225	36	.	.	.
9935	2226	1	Then	then	RB
9935	2226	2	add	add	VB
9935	2226	3	another	another	DT
9935	2226	4	layer	layer	NN
9935	2226	5	of	of	IN
9935	2226	6	the	the	DT
9935	2226	7	macaroni	macaroni	NN
9935	2226	8	,	,	,
9935	2226	9	the	the	DT
9935	2226	10	other	other	JJ
9935	2226	11	cupful	cupful	NN
9935	2226	12	of	of	IN
9935	2226	13	tomatoes	tomato	NNS
9935	2226	14	,	,	,
9935	2226	15	and	and	CC
9935	2226	16	a	a	DT
9935	2226	17	third	third	JJ
9935	2226	18	layer	layer	NN
9935	2226	19	of	of	IN
9935	2226	20	macaroni	macaroni	NNP
9935	2226	21	.	.	.
9935	2227	1	On	on	IN
9935	2227	2	top	top	NN
9935	2227	3	of	of	IN
9935	2227	4	this	this	DT
9935	2227	5	layer	layer	NN
9935	2227	6	,	,	,
9935	2227	7	place	place	VB
9935	2227	8	the	the	DT
9935	2227	9	remaining	remain	VBG
9935	2227	10	four	four	CD
9935	2227	11	slices	slice	NNS
9935	2227	12	of	of	IN
9935	2227	13	bacon	bacon	NN
9935	2227	14	,	,	,
9935	2227	15	and	and	CC
9935	2227	16	then	then	RB
9935	2227	17	bake	bake	VB
9935	2227	18	the	the	DT
9935	2227	19	food	food	NN
9935	2227	20	for	for	IN
9935	2227	21	one	one	CD
9935	2227	22	half	half	JJ
9935	2227	23	hour	hour	NN
9935	2227	24	in	in	IN
9935	2227	25	a	a	DT
9935	2227	26	slow	slow	JJ
9935	2227	27	oven	oven	NN
9935	2227	28	.	.	.
9935	2228	1	Serve	serve	VB
9935	2228	2	hot	hot	JJ
9935	2228	3	.	.	.
9935	2229	1	93	93	CD
9935	2229	2	.	.	.
9935	2230	1	Macaroni	macaroni	VB
9935	2230	2	With	with	IN
9935	2230	3	Cheese.--Cheese	Cheese.--Cheese	NNP
9935	2230	4	is	be	VBZ
9935	2230	5	combined	combine	VBN
9935	2230	6	with	with	IN
9935	2230	7	macaroni	macaroni	NNP
9935	2230	8	probably	probably	RB
9935	2230	9	more	more	RBR
9935	2230	10	often	often	RB
9935	2230	11	than	than	IN
9935	2230	12	any	any	DT
9935	2230	13	other	other	JJ
9935	2230	14	food	food	NN
9935	2230	15	.	.	.
9935	2231	1	It	-PRON-	PRP
9935	2231	2	supplies	supply	VBZ
9935	2231	3	considerable	considerable	JJ
9935	2231	4	flavor	flavor	NN
9935	2231	5	to	to	IN
9935	2231	6	the	the	DT
9935	2231	7	macaroni	macaroni	NN
9935	2231	8	and	and	CC
9935	2231	9	at	at	IN
9935	2231	10	the	the	DT
9935	2231	11	same	same	JJ
9935	2231	12	time	time	NN
9935	2231	13	provides	provide	VBZ
9935	2231	14	fat	fat	JJ
9935	2231	15	and	and	CC
9935	2231	16	additional	additional	JJ
9935	2231	17	protein	protein	NN
9935	2231	18	.	.	.
9935	2232	1	The	the	DT
9935	2232	2	cooking	cooking	NN
9935	2232	3	operation	operation	NN
9935	2232	4	is	be	VBZ
9935	2232	5	practically	practically	RB
9935	2232	6	the	the	DT
9935	2232	7	same	same	JJ
9935	2232	8	as	as	IN
9935	2232	9	that	that	DT
9935	2232	10	just	just	RB
9935	2232	11	given	give	VBN
9935	2232	12	for	for	IN
9935	2232	13	macaroni	macaroni	NN
9935	2232	14	with	with	IN
9935	2232	15	tomatoes	tomato	NNS
9935	2232	16	and	and	CC
9935	2232	17	bacon	bacon	NN
9935	2232	18	.	.	.
9935	2233	1	MACARONI	MACARONI	NNP
9935	2233	2	WITH	with	IN
9935	2233	3	CHEESE	CHEESE	NNP
9935	2233	4	(	(	-LRB-
9935	2233	5	Sufficient	sufficient	JJ
9935	2233	6	to	to	TO
9935	2233	7	Serve	serve	VB
9935	2233	8	Six	six	CD
9935	2233	9	)	)	-RRB-
9935	2233	10	1	1	CD
9935	2233	11	-	-	SYM
9935	2233	12	1/2	1/2	CD
9935	2233	13	c.	c.	NN
9935	2233	14	macaroni	macaroni	NNP
9935	2233	15	3	3	CD
9935	2233	16	qt	qt	UH
9935	2233	17	.	.	.
9935	2234	1	boiling	boil	VBG
9935	2234	2	water	water	NN
9935	2234	3	3	3	CD
9935	2234	4	tsp	tsp	NN
9935	2234	5	.	.	.
9935	2235	1	salt	salt	NN
9935	2235	2	1	1	CD
9935	2235	3	-	-	SYM
9935	2235	4	1/2	1/2	CD
9935	2235	5	Tb	Tb	NNP
9935	2235	6	.	.	.
9935	2236	1	butter	butter	NN
9935	2236	2	1	1	CD
9935	2236	3	-	-	SYM
9935	2236	4	1/2	1/2	CD
9935	2236	5	Tb	Tb	NNP
9935	2236	6	.	.	.
9935	2237	1	flour	flour	NN
9935	2237	2	1	1	CD
9935	2237	3	tsp	tsp	NN
9935	2237	4	.	.	.
9935	2238	1	salt	salt	NN
9935	2238	2	1/8	1/8	CD
9935	2238	3	tsp	tsp	NN
9935	2238	4	.	.	.
9935	2239	1	pepper	pepper	NN
9935	2239	2	1/8	1/8	CD
9935	2239	3	tsp	tsp	NN
9935	2239	4	.	.	.
9935	2240	1	paprika	paprika	NNP
9935	2240	2	1	1	CD
9935	2240	3	-	-	SYM
9935	2240	4	1/2	1/2	CD
9935	2240	5	c.	c.	NN
9935	2240	6	milk	milk	NN
9935	2240	7	1	1	CD
9935	2240	8	c.	c.	NN
9935	2240	9	grated	grate	VBN
9935	2240	10	or	or	CC
9935	2240	11	finely	finely	RB
9935	2240	12	cut	cut	VB
9935	2240	13	cheese	cheese	NN
9935	2240	14	1/4	1/4	CD
9935	2240	15	c.	c.	NN
9935	2240	16	crumbs	crumb	VBZ
9935	2240	17	Break	break	VB
9935	2240	18	the	the	DT
9935	2240	19	macaroni	macaroni	NN
9935	2240	20	into	into	IN
9935	2240	21	inch	inch	NN
9935	2240	22	lengths	length	NNS
9935	2240	23	and	and	CC
9935	2240	24	cook	cook	VB
9935	2240	25	it	-PRON-	PRP
9935	2240	26	until	until	IN
9935	2240	27	it	-PRON-	PRP
9935	2240	28	is	be	VBZ
9935	2240	29	tender	tender	JJ
9935	2240	30	in	in	IN
9935	2240	31	the	the	DT
9935	2240	32	3	3	CD
9935	2240	33	quarts	quart	NNS
9935	2240	34	of	of	IN
9935	2240	35	boiling	boil	VBG
9935	2240	36	water	water	NN
9935	2240	37	to	to	TO
9935	2240	38	which	which	WDT
9935	2240	39	3	3	CD
9935	2240	40	teaspoonfuls	teaspoonful	NNS
9935	2240	41	of	of	IN
9935	2240	42	salt	salt	NN
9935	2240	43	has	have	VBZ
9935	2240	44	been	be	VBN
9935	2240	45	added	add	VBN
9935	2240	46	.	.	.
9935	2241	1	Melt	melt	VB
9935	2241	2	the	the	DT
9935	2241	3	butter	butter	NN
9935	2241	4	in	in	IN
9935	2241	5	a	a	DT
9935	2241	6	saucepan	saucepan	NN
9935	2241	7	,	,	,
9935	2241	8	add	add	VB
9935	2241	9	the	the	DT
9935	2241	10	flour	flour	NN
9935	2241	11	,	,	,
9935	2241	12	the	the	DT
9935	2241	13	1	1	CD
9935	2241	14	teaspoonful	teaspoonful	NN
9935	2241	15	of	of	IN
9935	2241	16	salt	salt	NN
9935	2241	17	,	,	,
9935	2241	18	the	the	DT
9935	2241	19	pepper	pepper	NN
9935	2241	20	,	,	,
9935	2241	21	and	and	CC
9935	2241	22	the	the	DT
9935	2241	23	paprika	paprika	NNS
9935	2241	24	,	,	,
9935	2241	25	stir	stir	VB
9935	2241	26	until	until	IN
9935	2241	27	smooth	smooth	JJ
9935	2241	28	,	,	,
9935	2241	29	and	and	CC
9935	2241	30	then	then	RB
9935	2241	31	gradually	gradually	RB
9935	2241	32	add	add	VBP
9935	2241	33	the	the	DT
9935	2241	34	milk	milk	NN
9935	2241	35	,	,	,
9935	2241	36	which	which	WDT
9935	2241	37	should	should	MD
9935	2241	38	be	be	VB
9935	2241	39	hot	hot	JJ
9935	2241	40	.	.	.
9935	2242	1	Allow	allow	VB
9935	2242	2	to	to	TO
9935	2242	3	cook	cook	VB
9935	2242	4	until	until	IN
9935	2242	5	it	-PRON-	PRP
9935	2242	6	thickens	thicken	VBZ
9935	2242	7	.	.	.
9935	2243	1	Arrange	arrange	VB
9935	2243	2	the	the	DT
9935	2243	3	cooked	cook	VBN
9935	2243	4	macaroni	macaroni	NN
9935	2243	5	in	in	IN
9935	2243	6	layers	layer	NNS
9935	2243	7	,	,	,
9935	2243	8	pouring	pour	VBG
9935	2243	9	the	the	DT
9935	2243	10	sauce	sauce	NN
9935	2243	11	and	and	CC
9935	2243	12	sprinkling	sprinkle	VBG
9935	2243	13	salt	salt	NN
9935	2243	14	and	and	CC
9935	2243	15	cheese	cheese	NN
9935	2243	16	over	over	IN
9935	2243	17	each	each	DT
9935	2243	18	layer	layer	NN
9935	2243	19	.	.	.
9935	2244	1	Then	then	RB
9935	2244	2	cover	cover	VB
9935	2244	3	the	the	DT
9935	2244	4	top	top	JJ
9935	2244	5	layer	layer	NN
9935	2244	6	with	with	IN
9935	2244	7	the	the	DT
9935	2244	8	crumbs	crumb	NNS
9935	2244	9	and	and	CC
9935	2244	10	bake	bake	VB
9935	2244	11	the	the	DT
9935	2244	12	food	food	NN
9935	2244	13	in	in	IN
9935	2244	14	a	a	DT
9935	2244	15	moderate	moderate	JJ
9935	2244	16	oven	oven	NN
9935	2244	17	for	for	IN
9935	2244	18	one	one	CD
9935	2244	19	half	half	JJ
9935	2244	20	hour	hour	NN
9935	2244	21	.	.	.
9935	2245	1	Serve	serve	VB
9935	2245	2	hot	hot	JJ
9935	2245	3	.	.	.
9935	2246	1	[	[	-LRB-
9935	2246	2	Illustration	illustration	NN
9935	2246	3	:	:	:
9935	2246	4	FIG	FIG	NNP
9935	2246	5	.	.	.
9935	2247	1	5	5	LS
9935	2247	2	]	]	-RRB-
9935	2247	3	94	94	CD
9935	2247	4	.	.	.
9935	2248	1	Macaroni	Macaroni	NNP
9935	2248	2	With	with	IN
9935	2248	3	Cheese	Cheese	NNP
9935	2248	4	and	and	CC
9935	2248	5	Tomato.--Although	Tomato.--Although	NFP
9935	2248	6	the	the	DT
9935	2248	7	food	food	NN
9935	2248	8	combinations	combination	NNS
9935	2248	9	given	give	VBN
9935	2248	10	are	be	VBP
9935	2248	11	very	very	RB
9935	2248	12	satisfactory	satisfactory	JJ
9935	2248	13	,	,	,
9935	2248	14	a	a	DT
9935	2248	15	dish	dish	NN
9935	2248	16	that	that	WDT
9935	2248	17	is	be	VBZ
9935	2248	18	extremely	extremely	RB
9935	2248	19	appetizing	appetizing	JJ
9935	2248	20	to	to	IN
9935	2248	21	many	many	JJ
9935	2248	22	persons	person	NNS
9935	2248	23	may	may	MD
9935	2248	24	be	be	VB
9935	2248	25	made	make	VBN
9935	2248	26	by	by	IN
9935	2248	27	combining	combine	VBG
9935	2248	28	both	both	DT
9935	2248	29	cheese	cheese	NN
9935	2248	30	and	and	CC
9935	2248	31	tomato	tomato	NNP
9935	2248	32	with	with	IN
9935	2248	33	macaroni	macaroni	NNP
9935	2248	34	.	.	.
9935	2249	1	Such	such	PDT
9935	2249	2	a	a	DT
9935	2249	3	nutritious	nutritious	JJ
9935	2249	4	combination	combination	NN
9935	2249	5	,	,	,
9935	2249	6	which	which	WDT
9935	2249	7	is	be	VBZ
9935	2249	8	illustrated	illustrate	VBN
9935	2249	9	in	in	IN
9935	2249	10	Fig	Fig	NNP
9935	2249	11	.	.	.
9935	2250	1	5	5	CD
9935	2250	2	,	,	,
9935	2250	3	can	can	MD
9935	2250	4	be	be	VB
9935	2250	5	used	use	VBN
9935	2250	6	as	as	IN
9935	2250	7	the	the	DT
9935	2250	8	principal	principal	JJ
9935	2250	9	dish	dish	NN
9935	2250	10	of	of	IN
9935	2250	11	a	a	DT
9935	2250	12	heavy	heavy	JJ
9935	2250	13	meal	meal	NN
9935	2250	14	.	.	.
9935	2251	1	MACARONI	MACARONI	NNP
9935	2251	2	WITH	with	IN
9935	2251	3	CHEESE	cheese	NN
9935	2251	4	AND	and	CC
9935	2251	5	TOMATO	tomato	NN
9935	2251	6	(	(	-LRB-
9935	2251	7	Sufficient	sufficient	JJ
9935	2251	8	to	to	TO
9935	2251	9	Serve	serve	VB
9935	2251	10	Six	six	CD
9935	2251	11	)	)	-RRB-
9935	2251	12	1	1	CD
9935	2251	13	c.	c.	NN
9935	2251	14	macaroni	macaroni	NNP
9935	2251	15	1	1	CD
9935	2251	16	c.	c.	NNP
9935	2251	17	grated	grate	VBD
9935	2251	18	cheese	cheese	NNP
9935	2251	19	2	2	CD
9935	2251	20	qt	qt	NN
9935	2251	21	.	.	.
9935	2252	1	boiling	boil	VBG
9935	2252	2	water	water	NN
9935	2252	3	2	2	CD
9935	2252	4	Tb	Tb	NNP
9935	2252	5	.	.	.
9935	2253	1	butter	butter	NN
9935	2253	2	2	2	CD
9935	2253	3	tsp	tsp	NN
9935	2253	4	.	.	.
9935	2254	1	salt	salt	NN
9935	2254	2	1/8	1/8	CD
9935	2254	3	tsp	tsp	NN
9935	2254	4	.	.	.
9935	2255	1	pepper	pepper	NN
9935	2255	2	1	1	CD
9935	2255	3	1/2	1/2	CD
9935	2255	4	c.	c.	NN
9935	2255	5	canned	can	VBN
9935	2255	6	tomatoes	tomatoes	NNP
9935	2255	7	1	1	CD
9935	2255	8	tsp	tsp	NN
9935	2255	9	.	.	.
9935	2256	1	salt	salt	NN
9935	2256	2	Break	break	VB
9935	2256	3	the	the	DT
9935	2256	4	macaroni	macaroni	NN
9935	2256	5	into	into	IN
9935	2256	6	inch	inch	NN
9935	2256	7	lengths	length	NNS
9935	2256	8	and	and	CC
9935	2256	9	cook	cook	VB
9935	2256	10	it	-PRON-	PRP
9935	2256	11	until	until	IN
9935	2256	12	it	-PRON-	PRP
9935	2256	13	is	be	VBZ
9935	2256	14	tender	tender	JJ
9935	2256	15	in	in	IN
9935	2256	16	the	the	DT
9935	2256	17	boiling	boiling	NN
9935	2256	18	water	water	NN
9935	2256	19	to	to	IN
9935	2256	20	which	which	WDT
9935	2256	21	2	2	CD
9935	2256	22	teaspoonfuls	teaspoonful	NNS
9935	2256	23	of	of	IN
9935	2256	24	salt	salt	NN
9935	2256	25	has	have	VBZ
9935	2256	26	been	be	VBN
9935	2256	27	added	add	VBN
9935	2256	28	.	.	.
9935	2257	1	Put	put	VB
9935	2257	2	a	a	DT
9935	2257	3	layer	layer	NN
9935	2257	4	of	of	IN
9935	2257	5	the	the	DT
9935	2257	6	cooked	cooked	JJ
9935	2257	7	macaroni	macaroni	NN
9935	2257	8	on	on	IN
9935	2257	9	the	the	DT
9935	2257	10	bottom	bottom	NN
9935	2257	11	of	of	IN
9935	2257	12	a	a	DT
9935	2257	13	baking	baking	NN
9935	2257	14	dish	dish	NN
9935	2257	15	,	,	,
9935	2257	16	pour	pour	VB
9935	2257	17	one	one	CD
9935	2257	18	-	-	HYPH
9935	2257	19	half	half	NN
9935	2257	20	of	of	IN
9935	2257	21	the	the	DT
9935	2257	22	tomatoes	tomato	NNS
9935	2257	23	and	and	CC
9935	2257	24	one	one	CD
9935	2257	25	-	-	HYPH
9935	2257	26	third	third	NN
9935	2257	27	of	of	IN
9935	2257	28	the	the	DT
9935	2257	29	cheese	cheese	NN
9935	2257	30	over	over	IN
9935	2257	31	it	-PRON-	PRP
9935	2257	32	,	,	,
9935	2257	33	dot	dot	VBP
9935	2257	34	with	with	IN
9935	2257	35	butter	butter	NN
9935	2257	36	,	,	,
9935	2257	37	and	and	CC
9935	2257	38	sprinkle	sprinkle	VB
9935	2257	39	with	with	IN
9935	2257	40	salt	salt	NN
9935	2257	41	and	and	CC
9935	2257	42	pepper	pepper	NN
9935	2257	43	.	.	.
9935	2258	1	Then	then	RB
9935	2258	2	add	add	VB
9935	2258	3	another	another	DT
9935	2258	4	layer	layer	NN
9935	2258	5	of	of	IN
9935	2258	6	macaroni	macaroni	NNP
9935	2258	7	,	,	,
9935	2258	8	the	the	DT
9935	2258	9	remainder	remainder	NN
9935	2258	10	of	of	IN
9935	2258	11	the	the	DT
9935	2258	12	tomatoes	tomato	NNS
9935	2258	13	,	,	,
9935	2258	14	one	one	CD
9935	2258	15	-	-	HYPH
9935	2258	16	third	third	NN
9935	2258	17	more	more	JJR
9935	2258	18	of	of	IN
9935	2258	19	the	the	DT
9935	2258	20	cheese	cheese	NN
9935	2258	21	,	,	,
9935	2258	22	butter	butter	NN
9935	2258	23	,	,	,
9935	2258	24	salt	salt	NN
9935	2258	25	,	,	,
9935	2258	26	and	and	CC
9935	2258	27	pepper	pepper	NN
9935	2258	28	.	.	.
9935	2259	1	Finally	finally	RB
9935	2259	2	,	,	,
9935	2259	3	arrange	arrange	VB
9935	2259	4	another	another	DT
9935	2259	5	layer	layer	NN
9935	2259	6	of	of	IN
9935	2259	7	macaroni	macaroni	NNP
9935	2259	8	,	,	,
9935	2259	9	put	put	VB
9935	2259	10	the	the	DT
9935	2259	11	remaining	remain	VBG
9935	2259	12	cheese	cheese	NN
9935	2259	13	and	and	CC
9935	2259	14	some	some	DT
9935	2259	15	butter	butter	NN
9935	2259	16	on	on	IN
9935	2259	17	top	top	NN
9935	2259	18	of	of	IN
9935	2259	19	it	-PRON-	PRP
9935	2259	20	,	,	,
9935	2259	21	and	and	CC
9935	2259	22	bake	bake	VB
9935	2259	23	the	the	DT
9935	2259	24	food	food	NN
9935	2259	25	for	for	IN
9935	2259	26	1/2	1/2	CD
9935	2259	27	hour	hour	NN
9935	2259	28	in	in	IN
9935	2259	29	a	a	DT
9935	2259	30	moderate	moderate	JJ
9935	2259	31	oven	oven	NN
9935	2259	32	.	.	.
9935	2260	1	Serve	serve	VB
9935	2260	2	hot	hot	JJ
9935	2260	3	.	.	.
9935	2261	1	95	95	CD
9935	2261	2	.	.	.
9935	2262	1	Macaroni	macaroni	JJ
9935	2262	2	Italian	italian	JJ
9935	2262	3	Style.--If	Style.--If	NNP
9935	2262	4	small	small	JJ
9935	2262	5	quantities	quantity	NNS
9935	2262	6	of	of	IN
9935	2262	7	fried	fried	JJ
9935	2262	8	or	or	CC
9935	2262	9	boiled	boil	VBN
9935	2262	10	ham	ham	NNP
9935	2262	11	remain	remain	VBP
9935	2262	12	after	after	IN
9935	2262	13	a	a	DT
9935	2262	14	meal	meal	NN
9935	2262	15	,	,	,
9935	2262	16	they	-PRON-	PRP
9935	2262	17	can	can	MD
9935	2262	18	be	be	VB
9935	2262	19	used	use	VBN
9935	2262	20	with	with	IN
9935	2262	21	macaroni	macaroni	NNP
9935	2262	22	to	to	TO
9935	2262	23	make	make	VB
9935	2262	24	a	a	DT
9935	2262	25	very	very	RB
9935	2262	26	tasty	tasty	JJ
9935	2262	27	dish	dish	NN
9935	2262	28	known	know	VBN
9935	2262	29	as	as	IN
9935	2262	30	macaroni	macaroni	JJ
9935	2262	31	Italian	italian	JJ
9935	2262	32	style	style	NN
9935	2262	33	.	.	.
9935	2263	1	As	as	IN
9935	2263	2	ham	ham	NN
9935	2263	3	is	be	VBZ
9935	2263	4	a	a	DT
9935	2263	5	highly	highly	RB
9935	2263	6	seasoned	season	VBN
9935	2263	7	meat	meat	NN
9935	2263	8	,	,	,
9935	2263	9	it	-PRON-	PRP
9935	2263	10	improves	improve	VBZ
9935	2263	11	the	the	DT
9935	2263	12	flavor	flavor	NN
9935	2263	13	of	of	IN
9935	2263	14	the	the	DT
9935	2263	15	macaroni	macaroni	NN
9935	2263	16	and	and	CC
9935	2263	17	at	at	IN
9935	2263	18	the	the	DT
9935	2263	19	same	same	JJ
9935	2263	20	time	time	NN
9935	2263	21	adds	add	VBZ
9935	2263	22	nutrition	nutrition	NN
9935	2263	23	to	to	IN
9935	2263	24	the	the	DT
9935	2263	25	dish	dish	NN
9935	2263	26	.	.	.
9935	2264	1	MACARONI	MACARONI	NNP
9935	2264	2	ITALIAN	ITALIAN	NNP
9935	2264	3	STYLE	STYLE	NNP
9935	2264	4	(	(	-LRB-
9935	2264	5	Sufficient	sufficient	JJ
9935	2264	6	to	to	TO
9935	2264	7	Serve	serve	VB
9935	2264	8	Six	six	CD
9935	2264	9	)	)	-RRB-
9935	2264	10	1	1	CD
9935	2264	11	c.	c.	NN
9935	2264	12	macaroni	macaroni	NNP
9935	2264	13	2	2	CD
9935	2264	14	qt	qt	NNP
9935	2264	15	.	.	.
9935	2265	1	boiling	boil	VBG
9935	2265	2	water	water	NN
9935	2265	3	2	2	CD
9935	2265	4	tsp	tsp	NN
9935	2265	5	.	.	.
9935	2266	1	salt	salt	NN
9935	2266	2	2	2	CD
9935	2266	3	Tb	Tb	NNP
9935	2266	4	.	.	.
9935	2267	1	butter	butter	NN
9935	2267	2	2	2	CD
9935	2267	3	Tb	Tb	NNP
9935	2267	4	.	.	.
9935	2268	1	flour	flour	NN
9935	2268	2	1	1	CD
9935	2268	3	-	-	SYM
9935	2268	4	1/2	1/2	CD
9935	2268	5	c.	c.	NN
9935	2268	6	scalded	scald	VBN
9935	2268	7	milk	milk	NN
9935	2268	8	2/3	2/3	CD
9935	2268	9	c.	c.	NN
9935	2268	10	grated	grate	VBN
9935	2268	11	cheese	cheese	NNP
9935	2268	12	1	1	CD
9935	2268	13	tsp	tsp	NN
9935	2268	14	.	.	.
9935	2269	1	salt	salt	NN
9935	2269	2	1/2	1/2	CD
9935	2269	3	tsp	tsp	NN
9935	2269	4	.	.	.
9935	2270	1	paprika	paprika	NNP
9935	2270	2	1/2	1/2	CD
9935	2270	3	c.	c.	NN
9935	2270	4	finely	finely	RB
9935	2270	5	chopped	chop	VBN
9935	2270	6	,	,	,
9935	2270	7	cold	cold	JJ
9935	2270	8	boiled	boil	VBN
9935	2270	9	ham	ham	NNP
9935	2270	10	1/4	1/4	CD
9935	2270	11	c.	c.	NN
9935	2270	12	crumbs	crumb	VBZ
9935	2270	13	Break	break	VB
9935	2270	14	the	the	DT
9935	2270	15	macaroni	macaroni	NN
9935	2270	16	into	into	IN
9935	2270	17	inch	inch	NN
9935	2270	18	lengths	length	NNS
9935	2270	19	and	and	CC
9935	2270	20	cook	cook	VB
9935	2270	21	it	-PRON-	PRP
9935	2270	22	in	in	IN
9935	2270	23	the	the	DT
9935	2270	24	boiling	boiling	NN
9935	2270	25	water	water	NN
9935	2270	26	to	to	TO
9935	2270	27	which	which	WDT
9935	2270	28	has	have	VBZ
9935	2270	29	been	be	VBN
9935	2270	30	added	add	VBN
9935	2270	31	2	2	CD
9935	2270	32	teaspoonfuls	teaspoonful	NNS
9935	2270	33	of	of	IN
9935	2270	34	salt	salt	NN
9935	2270	35	.	.	.
9935	2271	1	Drain	drain	VB
9935	2271	2	,	,	,
9935	2271	3	and	and	CC
9935	2271	4	then	then	RB
9935	2271	5	reheat	reheat	VB
9935	2271	6	it	-PRON-	PRP
9935	2271	7	in	in	IN
9935	2271	8	a	a	DT
9935	2271	9	white	white	JJ
9935	2271	10	sauce	sauce	NN
9935	2271	11	made	make	VBN
9935	2271	12	of	of	IN
9935	2271	13	the	the	DT
9935	2271	14	butter	butter	NN
9935	2271	15	,	,	,
9935	2271	16	flour	flour	NN
9935	2271	17	,	,	,
9935	2271	18	and	and	CC
9935	2271	19	milk	milk	NN
9935	2271	20	.	.	.
9935	2272	1	Add	add	VB
9935	2272	2	the	the	DT
9935	2272	3	cheese	cheese	NN
9935	2272	4	and	and	CC
9935	2272	5	season	season	NN
9935	2272	6	with	with	IN
9935	2272	7	salt	salt	NN
9935	2272	8	and	and	CC
9935	2272	9	paprika	paprika	NNP
9935	2272	10	.	.	.
9935	2273	1	Arrange	arrange	NN
9935	2273	2	in	in	IN
9935	2273	3	layers	layer	NNS
9935	2273	4	in	in	IN
9935	2273	5	a	a	DT
9935	2273	6	baking	baking	NN
9935	2273	7	dish	dish	NN
9935	2273	8	,	,	,
9935	2273	9	placing	place	VBG
9935	2273	10	the	the	DT
9935	2273	11	cold	cold	JJ
9935	2273	12	ham	ham	NN
9935	2273	13	between	between	IN
9935	2273	14	each	each	DT
9935	2273	15	two	two	CD
9935	2273	16	layers	layer	NNS
9935	2273	17	of	of	IN
9935	2273	18	macaroni	macaroni	NNP
9935	2273	19	and	and	CC
9935	2273	20	having	have	VBG
9935	2273	21	the	the	DT
9935	2273	22	top	top	JJ
9935	2273	23	layer	layer	NN
9935	2273	24	of	of	IN
9935	2273	25	macaroni	macaroni	NNP
9935	2273	26	,	,	,
9935	2273	27	sprinkle	sprinkle	VB
9935	2273	28	the	the	DT
9935	2273	29	crumbs	crumb	NNS
9935	2273	30	on	on	IN
9935	2273	31	top	top	NN
9935	2273	32	of	of	IN
9935	2273	33	the	the	DT
9935	2273	34	upper	upper	JJ
9935	2273	35	layer	layer	NN
9935	2273	36	,	,	,
9935	2273	37	and	and	CC
9935	2273	38	bake	bake	VB
9935	2273	39	the	the	DT
9935	2273	40	food	food	NN
9935	2273	41	until	until	IN
9935	2273	42	the	the	DT
9935	2273	43	crumbs	crumb	NNS
9935	2273	44	are	be	VBP
9935	2273	45	brown	brown	JJ
9935	2273	46	.	.	.
9935	2274	1	Garnish	garnish	VB
9935	2274	2	with	with	IN
9935	2274	3	parsley	parsley	NN
9935	2274	4	and	and	CC
9935	2274	5	serve	serve	VB
9935	2274	6	.	.	.
9935	2275	1	96	96	CD
9935	2275	2	.	.	.
9935	2276	1	MACARONI	MACARONI	NNP
9935	2276	2	AND	and	CC
9935	2276	3	KIDNEY	KIDNEY	NNP
9935	2276	4	BEANS.--The	BEANS.--The	.
9935	2276	5	combination	combination	NN
9935	2276	6	of	of	IN
9935	2276	7	canned	can	VBN
9935	2276	8	kidney	kidney	NN
9935	2276	9	beans	beans	NNPS
9935	2276	10	and	and	CC
9935	2276	11	macaroni	macaroni	NNP
9935	2276	12	is	be	VBZ
9935	2276	13	a	a	DT
9935	2276	14	rather	rather	RB
9935	2276	15	unusual	unusual	JJ
9935	2276	16	one	one	CD
9935	2276	17	,	,	,
9935	2276	18	but	but	CC
9935	2276	19	it	-PRON-	PRP
9935	2276	20	makes	make	VBZ
9935	2276	21	a	a	DT
9935	2276	22	very	very	RB
9935	2276	23	appetizing	appetizing	JJ
9935	2276	24	dish	dish	NN
9935	2276	25	,	,	,
9935	2276	26	especially	especially	RB
9935	2276	27	when	when	WRB
9935	2276	28	canned	can	VBN
9935	2276	29	tomatoes	tomato	NNS
9935	2276	30	are	be	VBP
9935	2276	31	added	add	VBN
9935	2276	32	,	,	,
9935	2276	33	as	as	IN
9935	2276	34	in	in	IN
9935	2276	35	the	the	DT
9935	2276	36	recipe	recipe	NN
9935	2276	37	here	here	RB
9935	2276	38	given	give	VBN
9935	2276	39	.	.	.
9935	2277	1	MACARONI	MACARONI	NNP
9935	2277	2	AND	and	CC
9935	2277	3	KIDNEY	kidney	NN
9935	2277	4	BEANS	bean	NNS
9935	2277	5	(	(	-LRB-
9935	2277	6	Sufficient	sufficient	JJ
9935	2277	7	to	to	TO
9935	2277	8	Serve	serve	VB
9935	2277	9	Eight	eight	CD
9935	2277	10	)	)	-RRB-
9935	2277	11	1	1	CD
9935	2277	12	c.	c.	NN
9935	2277	13	macaroni	macaroni	NNP
9935	2277	14	2	2	CD
9935	2277	15	qt	qt	NNP
9935	2277	16	.	.	.
9935	2278	1	water	water	NN
9935	2278	2	2	2	CD
9935	2278	3	tsp	tsp	NN
9935	2278	4	.	.	.
9935	2279	1	salt	salt	NN
9935	2279	2	2	2	CD
9935	2279	3	Tb	Tb	NNP
9935	2279	4	.	.	.
9935	2280	1	butter	butter	NN
9935	2280	2	2	2	CD
9935	2280	3	Tb	Tb	NNP
9935	2280	4	.	.	.
9935	2281	1	flour	flour	NN
9935	2281	2	3/4	3/4	CD
9935	2281	3	c.	c.	NN
9935	2281	4	hot	hot	JJ
9935	2281	5	milk	milk	NN
9935	2281	6	1/2	1/2	CD
9935	2281	7	c.	c.	NN
9935	2281	8	canned	can	VBN
9935	2281	9	tomatoes	tomatoes	NNP
9935	2281	10	1	1	CD
9935	2281	11	tsp	tsp	NN
9935	2281	12	.	.	.
9935	2282	1	salt	salt	NN
9935	2282	2	1/4	1/4	CD
9935	2282	3	tsp	tsp	NN
9935	2282	4	.	.	.
9935	2283	1	pepper	pepper	NN
9935	2283	2	1	1	CD
9935	2283	3	c.	c.	NN
9935	2283	4	canned	canned	JJ
9935	2283	5	kidney	kidney	NN
9935	2283	6	beans	bean	NNS
9935	2283	7	Cook	cook	VB
9935	2283	8	the	the	DT
9935	2283	9	macaroni	macaroni	NN
9935	2283	10	in	in	IN
9935	2283	11	the	the	DT
9935	2283	12	salted	salted	JJ
9935	2283	13	water	water	NN
9935	2283	14	until	until	IN
9935	2283	15	it	-PRON-	PRP
9935	2283	16	is	be	VBZ
9935	2283	17	tender	tender	JJ
9935	2283	18	and	and	CC
9935	2283	19	then	then	RB
9935	2283	20	drain	drain	VB
9935	2283	21	it	-PRON-	PRP
9935	2283	22	.	.	.
9935	2284	1	Prepare	prepare	VB
9935	2284	2	the	the	DT
9935	2284	3	sauce	sauce	NN
9935	2284	4	by	by	IN
9935	2284	5	melting	melt	VBG
9935	2284	6	the	the	DT
9935	2284	7	butter	butter	NN
9935	2284	8	in	in	IN
9935	2284	9	a	a	DT
9935	2284	10	saucepan	saucepan	NN
9935	2284	11	,	,	,
9935	2284	12	rubbing	rub	VBG
9935	2284	13	the	the	DT
9935	2284	14	flour	flour	NN
9935	2284	15	into	into	IN
9935	2284	16	it	-PRON-	PRP
9935	2284	17	until	until	IN
9935	2284	18	a	a	DT
9935	2284	19	smooth	smooth	JJ
9935	2284	20	paste	paste	NN
9935	2284	21	is	be	VBZ
9935	2284	22	formed	form	VBN
9935	2284	23	,	,	,
9935	2284	24	and	and	CC
9935	2284	25	then	then	RB
9935	2284	26	adding	add	VBG
9935	2284	27	slowly	slowly	RB
9935	2284	28	the	the	DT
9935	2284	29	hot	hot	JJ
9935	2284	30	milk	milk	NN
9935	2284	31	.	.	.
9935	2285	1	Cook	cook	VB
9935	2285	2	this	this	DT
9935	2285	3	sauce	sauce	NN
9935	2285	4	for	for	IN
9935	2285	5	5	5	CD
9935	2285	6	minutes	minute	NNS
9935	2285	7	.	.	.
9935	2286	1	Force	force	VB
9935	2286	2	the	the	DT
9935	2286	3	tomato	tomato	NN
9935	2286	4	through	through	IN
9935	2286	5	a	a	DT
9935	2286	6	sieve	sieve	NN
9935	2286	7	,	,	,
9935	2286	8	turn	turn	VB
9935	2286	9	it	-PRON-	PRP
9935	2286	10	into	into	IN
9935	2286	11	the	the	DT
9935	2286	12	hot	hot	JJ
9935	2286	13	sauce	sauce	NN
9935	2286	14	,	,	,
9935	2286	15	and	and	CC
9935	2286	16	season	season	NN
9935	2286	17	all	all	DT
9935	2286	18	with	with	IN
9935	2286	19	salt	salt	NN
9935	2286	20	and	and	CC
9935	2286	21	pepper	pepper	NN
9935	2286	22	.	.	.
9935	2287	1	Pour	pour	VB
9935	2287	2	the	the	DT
9935	2287	3	sauce	sauce	NN
9935	2287	4	over	over	IN
9935	2287	5	the	the	DT
9935	2287	6	macaroni	macaroni	NN
9935	2287	7	and	and	CC
9935	2287	8	the	the	DT
9935	2287	9	kidney	kidney	NN
9935	2287	10	beans	bean	NNS
9935	2287	11	,	,	,
9935	2287	12	and	and	CC
9935	2287	13	then	then	RB
9935	2287	14	heat	heat	VB
9935	2287	15	all	all	RB
9935	2287	16	together	together	RB
9935	2287	17	.	.	.
9935	2288	1	When	when	WRB
9935	2288	2	the	the	DT
9935	2288	3	food	food	NN
9935	2288	4	is	be	VBZ
9935	2288	5	thoroughly	thoroughly	RB
9935	2288	6	heated	heated	JJ
9935	2288	7	,	,	,
9935	2288	8	turn	turn	VB
9935	2288	9	it	-PRON-	PRP
9935	2288	10	into	into	IN
9935	2288	11	a	a	DT
9935	2288	12	dish	dish	NN
9935	2288	13	and	and	CC
9935	2288	14	serve	serve	VB
9935	2288	15	.	.	.
9935	2289	1	97	97	CD
9935	2289	2	.	.	.
9935	2290	1	SPAGHETTI	SPAGHETTI	NNS
9935	2290	2	WITH	with	IN
9935	2290	3	CHEESE	cheese	NN
9935	2290	4	AND	and	CC
9935	2290	5	TOMATO	tomato	NN
9935	2290	6	SAUCE.--The	sauce.--the	IN
9935	2290	7	accompanying	accompany	VBG
9935	2290	8	recipe	recipe	NN
9935	2290	9	for	for	IN
9935	2290	10	spaghetti	spaghetti	NNS
9935	2290	11	with	with	IN
9935	2290	12	cheese	cheese	NN
9935	2290	13	and	and	CC
9935	2290	14	tomato	tomato	NN
9935	2290	15	sauce	sauce	NN
9935	2290	16	will	will	MD
9935	2290	17	serve	serve	VB
9935	2290	18	to	to	TO
9935	2290	19	illustrate	illustrate	VB
9935	2290	20	that	that	IN
9935	2290	21	this	this	DT
9935	2290	22	form	form	NN
9935	2290	23	of	of	IN
9935	2290	24	Italian	italian	JJ
9935	2290	25	paste	paste	NN
9935	2290	26	may	may	MD
9935	2290	27	be	be	VB
9935	2290	28	prepared	prepare	VBN
9935	2290	29	in	in	IN
9935	2290	30	the	the	DT
9935	2290	31	same	same	JJ
9935	2290	32	manner	manner	NN
9935	2290	33	as	as	IN
9935	2290	34	macaroni	macaroni	NNP
9935	2290	35	;	;	:
9935	2290	36	that	that	RB
9935	2290	37	is	is	RB
9935	2290	38	,	,	,
9935	2290	39	to	to	TO
9935	2290	40	show	show	VB
9935	2290	41	how	how	WRB
9935	2290	42	simple	simple	JJ
9935	2290	43	it	-PRON-	PRP
9935	2290	44	is	be	VBZ
9935	2290	45	to	to	TO
9935	2290	46	substitute	substitute	VB
9935	2290	47	one	one	CD
9935	2290	48	kind	kind	NN
9935	2290	49	of	of	IN
9935	2290	50	Italian	italian	JJ
9935	2290	51	paste	paste	NN
9935	2290	52	for	for	IN
9935	2290	53	another	another	DT
9935	2290	54	.	.	.
9935	2291	1	Any	any	DT
9935	2291	2	of	of	IN
9935	2291	3	these	these	DT
9935	2291	4	pastes	paste	NNS
9935	2291	5	,	,	,
9935	2291	6	as	as	IN
9935	2291	7	has	have	VBZ
9935	2291	8	been	be	VBN
9935	2291	9	mentioned	mention	VBN
9935	2291	10	,	,	,
9935	2291	11	is	be	VBZ
9935	2291	12	especially	especially	RB
9935	2291	13	appetizing	appetize	VBG
9935	2291	14	when	when	WRB
9935	2291	15	prepared	prepare	VBN
9935	2291	16	with	with	IN
9935	2291	17	cheese	cheese	NN
9935	2291	18	and	and	CC
9935	2291	19	tomato	tomato	NN
9935	2291	20	.	.	.
9935	2292	1	SPAGHETTI	SPAGHETTI	NNS
9935	2292	2	WITH	with	IN
9935	2292	3	CHEESE	CHEESE	NNP
9935	2292	4	AND	and	CC
9935	2292	5	TOMATO	tomato	NN
9935	2292	6	SAUCE	SAUCE	VBN
9935	2292	7	(	(	-LRB-
9935	2292	8	Sufficient	sufficient	JJ
9935	2292	9	to	to	TO
9935	2292	10	Serve	serve	VB
9935	2292	11	Six	six	CD
9935	2292	12	)	)	-RRB-
9935	2292	13	1	1	CD
9935	2292	14	c.	c.	NN
9935	2292	15	spaghetti	spaghetti	NNP
9935	2292	16	2	2	CD
9935	2292	17	Tb	Tb	NNP
9935	2292	18	.	.	.
9935	2293	1	butter	butter	NN
9935	2293	2	2	2	CD
9935	2293	3	qt	qt	NN
9935	2293	4	.	.	.
9935	2294	1	boiling	boil	VBG
9935	2294	2	water	water	NN
9935	2294	3	2	2	CD
9935	2294	4	Tb	Tb	NNP
9935	2294	5	.	.	.
9935	2295	1	flour	flour	NN
9935	2295	2	2	2	CD
9935	2295	3	tsp	tsp	NN
9935	2295	4	.	.	.
9935	2296	1	salt	salt	NN
9935	2296	2	1/2	1/2	CD
9935	2296	3	c.	c.	NN
9935	2296	4	grated	grate	VBD
9935	2296	5	cheese	cheese	NN
9935	2296	6	1	1	CD
9935	2296	7	can	can	MD
9935	2296	8	tomatoes	tomato	NNS
9935	2296	9	1	1	CD
9935	2296	10	tsp	tsp	NN
9935	2296	11	.	.	.
9935	2297	1	salt	salt	NN
9935	2297	2	1	1	CD
9935	2297	3	small	small	JJ
9935	2297	4	onion	onion	NN
9935	2297	5	,	,	,
9935	2297	6	chopped	chop	VBD
9935	2297	7	1/4	1/4	CD
9935	2297	8	tsp	tsp	NN
9935	2297	9	.	.	.
9935	2298	1	pepper	pepper	NN
9935	2298	2	1/2	1/2	CD
9935	2298	3	c.	c.	NN
9935	2298	4	water	water	NN
9935	2298	5	Boil	Boil	NNP
9935	2298	6	the	the	DT
9935	2298	7	spaghetti	spaghetti	NNS
9935	2298	8	in	in	IN
9935	2298	9	the	the	DT
9935	2298	10	2	2	CD
9935	2298	11	quarts	quart	NNS
9935	2298	12	of	of	IN
9935	2298	13	boiling	boil	VBG
9935	2298	14	water	water	NN
9935	2298	15	to	to	TO
9935	2298	16	which	which	WDT
9935	2298	17	has	have	VBZ
9935	2298	18	been	be	VBN
9935	2298	19	added	add	VBN
9935	2298	20	2	2	CD
9935	2298	21	teaspoonfuls	teaspoonful	NNS
9935	2298	22	of	of	IN
9935	2298	23	salt	salt	NN
9935	2298	24	,	,	,
9935	2298	25	and	and	CC
9935	2298	26	after	after	IN
9935	2298	27	it	-PRON-	PRP
9935	2298	28	is	be	VBZ
9935	2298	29	tender	tender	NN
9935	2298	30	drain	drain	NN
9935	2298	31	off	off	IN
9935	2298	32	the	the	DT
9935	2298	33	water	water	NN
9935	2298	34	.	.	.
9935	2299	1	Then	then	RB
9935	2299	2	proceed	proceed	VB
9935	2299	3	to	to	TO
9935	2299	4	make	make	VB
9935	2299	5	the	the	DT
9935	2299	6	sauce	sauce	NN
9935	2299	7	.	.	.
9935	2300	1	Boil	Boil	NNP
9935	2300	2	the	the	DT
9935	2300	3	tomatoes	tomato	NNS
9935	2300	4	and	and	CC
9935	2300	5	the	the	DT
9935	2300	6	chopped	chop	VBN
9935	2300	7	onion	onion	NN
9935	2300	8	in	in	IN
9935	2300	9	the	the	DT
9935	2300	10	1/2	1/2	CD
9935	2300	11	cupful	cupful	NN
9935	2300	12	of	of	IN
9935	2300	13	water	water	NN
9935	2300	14	for	for	IN
9935	2300	15	10	10	CD
9935	2300	16	minutes	minute	NNS
9935	2300	17	.	.	.
9935	2301	1	Strain	strain	VB
9935	2301	2	this	this	DT
9935	2301	3	mixture	mixture	NN
9935	2301	4	and	and	CC
9935	2301	5	to	to	TO
9935	2301	6	it	-PRON-	PRP
9935	2301	7	add	add	VB
9935	2301	8	the	the	DT
9935	2301	9	butter	butter	NN
9935	2301	10	and	and	CC
9935	2301	11	the	the	DT
9935	2301	12	flour	flour	NN
9935	2301	13	,	,	,
9935	2301	14	which	which	WDT
9935	2301	15	should	should	MD
9935	2301	16	first	first	RB
9935	2301	17	be	be	VB
9935	2301	18	mixed	mix	VBN
9935	2301	19	with	with	IN
9935	2301	20	a	a	DT
9935	2301	21	little	little	JJ
9935	2301	22	cold	cold	JJ
9935	2301	23	water	water	NN
9935	2301	24	.	.	.
9935	2302	1	Cook	cook	VB
9935	2302	2	this	this	DT
9935	2302	3	until	until	IN
9935	2302	4	it	-PRON-	PRP
9935	2302	5	thickens	thicken	VBZ
9935	2302	6	and	and	CC
9935	2302	7	then	then	RB
9935	2302	8	add	add	VB
9935	2302	9	the	the	DT
9935	2302	10	cheese	cheese	NN
9935	2302	11	,	,	,
9935	2302	12	1	1	CD
9935	2302	13	teaspoonful	teaspoonful	NN
9935	2302	14	of	of	IN
9935	2302	15	salt	salt	NN
9935	2302	16	,	,	,
9935	2302	17	and	and	CC
9935	2302	18	the	the	DT
9935	2302	19	pepper	pepper	NN
9935	2302	20	.	.	.
9935	2303	1	Pour	pour	VB
9935	2303	2	the	the	DT
9935	2303	3	entire	entire	JJ
9935	2303	4	mixture	mixture	NN
9935	2303	5	over	over	IN
9935	2303	6	the	the	DT
9935	2303	7	cooked	cook	VBN
9935	2303	8	spaghetti	spaghetti	NNS
9935	2303	9	,	,	,
9935	2303	10	reheat	reheat	VB
9935	2303	11	,	,	,
9935	2303	12	and	and	CC
9935	2303	13	serve	serve	VB
9935	2303	14	.	.	.
9935	2304	1	98	98	CD
9935	2304	2	.	.	.
9935	2305	1	Left	leave	VBN
9935	2305	2	-	-	HYPH
9935	2305	3	Over	over	RP
9935	2305	4	Italian	italian	JJ
9935	2305	5	Pastes.--No	pastes.--no	NN
9935	2305	6	cooked	cook	VBD
9935	2305	7	Italian	italian	JJ
9935	2305	8	paste	paste	NN
9935	2305	9	of	of	IN
9935	2305	10	any	any	DT
9935	2305	11	kind	kind	NN
9935	2305	12	should	should	MD
9935	2305	13	ever	ever	RB
9935	2305	14	be	be	VB
9935	2305	15	wasted	waste	VBN
9935	2305	16	.	.	.
9935	2306	1	Any	any	DT
9935	2306	2	left	left	JJ
9935	2306	3	-	-	HYPH
9935	2306	4	over	over	RP
9935	2306	5	macaroni	macaroni	NNP
9935	2306	6	,	,	,
9935	2306	7	spaghetti	spaghetti	NNS
9935	2306	8	,	,	,
9935	2306	9	or	or	CC
9935	2306	10	vermicelli	vermicelli	NNP
9935	2306	11	can	can	MD
9935	2306	12	be	be	VB
9935	2306	13	reheated	reheat	VBN
9935	2306	14	and	and	CC
9935	2306	15	served	serve	VBN
9935	2306	16	as	as	IN
9935	2306	17	it	-PRON-	PRP
9935	2306	18	was	be	VBD
9935	2306	19	originally	originally	RB
9935	2306	20	or	or	CC
9935	2306	21	it	-PRON-	PRP
9935	2306	22	can	can	MD
9935	2306	23	be	be	VB
9935	2306	24	used	use	VBN
9935	2306	25	in	in	IN
9935	2306	26	soups	soup	NNS
9935	2306	27	.	.	.
9935	2307	1	If	if	IN
9935	2307	2	a	a	DT
9935	2307	3	sufficient	sufficient	JJ
9935	2307	4	amount	amount	NN
9935	2307	5	is	be	VBZ
9935	2307	6	left	leave	VBN
9935	2307	7	after	after	IN
9935	2307	8	a	a	DT
9935	2307	9	meal	meal	NN
9935	2307	10	,	,	,
9935	2307	11	a	a	DT
9935	2307	12	good	good	JJ
9935	2307	13	plan	plan	NN
9935	2307	14	is	be	VBZ
9935	2307	15	to	to	TO
9935	2307	16	utilize	utilize	VB
9935	2307	17	it	-PRON-	PRP
9935	2307	18	in	in	IN
9935	2307	19	croquettes	croquette	NNS
9935	2307	20	.	.	.
9935	2308	1	To	to	TO
9935	2308	2	make	make	VB
9935	2308	3	such	such	JJ
9935	2308	4	croquettes	croquette	NNS
9935	2308	5	,	,	,
9935	2308	6	chop	chop	VB
9935	2308	7	the	the	DT
9935	2308	8	left	left	NN
9935	2308	9	-	-	HYPH
9935	2308	10	over	over	RP
9935	2308	11	food	food	NN
9935	2308	12	fine	fine	RB
9935	2308	13	and	and	CC
9935	2308	14	hold	hold	VB
9935	2308	15	it	-PRON-	PRP
9935	2308	16	together	together	RB
9935	2308	17	with	with	IN
9935	2308	18	a	a	DT
9935	2308	19	thick	thick	JJ
9935	2308	20	white	white	JJ
9935	2308	21	sauce	sauce	NN
9935	2308	22	or	or	CC
9935	2308	23	with	with	IN
9935	2308	24	raw	raw	JJ
9935	2308	25	eggs	egg	NNS
9935	2308	26	.	.	.
9935	2309	1	Then	then	RB
9935	2309	2	form	form	VB
9935	2309	3	it	-PRON-	PRP
9935	2309	4	into	into	IN
9935	2309	5	croquettes	croquette	NNS
9935	2309	6	of	of	IN
9935	2309	7	the	the	DT
9935	2309	8	desired	desire	VBN
9935	2309	9	shape	shape	NN
9935	2309	10	,	,	,
9935	2309	11	roll	roll	VB
9935	2309	12	these	these	DT
9935	2309	13	in	in	IN
9935	2309	14	bread	bread	NN
9935	2309	15	or	or	CC
9935	2309	16	cracker	cracker	NN
9935	2309	17	crumbs	crumb	VBZ
9935	2309	18	,	,	,
9935	2309	19	and	and	CC
9935	2309	20	brown	brown	VB
9935	2309	21	them	-PRON-	PRP
9935	2309	22	in	in	IN
9935	2309	23	butter	butter	NN
9935	2309	24	.	.	.
9935	2310	1	BREAKFAST	BREAKFAST	NNP
9935	2310	2	MENU	MENU	NNP
9935	2310	3	99	99	CD
9935	2310	4	.	.	.
9935	2311	1	A	a	DT
9935	2311	2	well	well	RB
9935	2311	3	-	-	HYPH
9935	2311	4	planned	plan	VBN
9935	2311	5	breakfast	breakfast	NN
9935	2311	6	menu	menu	NN
9935	2311	7	is	be	VBZ
9935	2311	8	here	here	RB
9935	2311	9	given	give	VBN
9935	2311	10	,	,	,
9935	2311	11	with	with	IN
9935	2311	12	the	the	DT
9935	2311	13	intention	intention	NN
9935	2311	14	that	that	WDT
9935	2311	15	it	-PRON-	PRP
9935	2311	16	be	be	VB
9935	2311	17	prepared	prepare	VBN
9935	2311	18	and	and	CC
9935	2311	19	used	use	VBN
9935	2311	20	.	.	.
9935	2312	1	This	this	DT
9935	2312	2	menu	menu	NN
9935	2312	3	,	,	,
9935	2312	4	as	as	IN
9935	2312	5	will	will	MD
9935	2312	6	be	be	VB
9935	2312	7	observed	observe	VBN
9935	2312	8	,	,	,
9935	2312	9	calls	call	NNS
9935	2312	10	for	for	IN
9935	2312	11	at	at	RB
9935	2312	12	least	least	RBS
9935	2312	13	one	one	CD
9935	2312	14	of	of	IN
9935	2312	15	the	the	DT
9935	2312	16	dishes	dish	NNS
9935	2312	17	that	that	WDT
9935	2312	18	have	have	VBP
9935	2312	19	been	be	VBN
9935	2312	20	described	describe	VBN
9935	2312	21	,	,	,
9935	2312	22	as	as	RB
9935	2312	23	well	well	RB
9935	2312	24	as	as	IN
9935	2312	25	some	some	DT
9935	2312	26	that	that	WDT
9935	2312	27	have	have	VBP
9935	2312	28	not	not	RB
9935	2312	29	.	.	.
9935	2313	1	Directions	direction	NNS
9935	2313	2	for	for	IN
9935	2313	3	the	the	DT
9935	2313	4	latter	latter	JJ
9935	2313	5	,	,	,
9935	2313	6	however	however	RB
9935	2313	7	,	,	,
9935	2313	8	are	be	VBP
9935	2313	9	given	give	VBN
9935	2313	10	,	,	,
9935	2313	11	so	so	IN
9935	2313	12	that	that	IN
9935	2313	13	no	no	DT
9935	2313	14	difficulty	difficulty	NN
9935	2313	15	will	will	MD
9935	2313	16	be	be	VB
9935	2313	17	experienced	experience	VBN
9935	2313	18	in	in	IN
9935	2313	19	preparing	prepare	VBG
9935	2313	20	the	the	DT
9935	2313	21	menu	menu	NN
9935	2313	22	.	.	.
9935	2314	1	After	after	IN
9935	2314	2	the	the	DT
9935	2314	3	recipes	recipe	NNS
9935	2314	4	have	have	VBP
9935	2314	5	been	be	VBN
9935	2314	6	followed	follow	VBN
9935	2314	7	out	out	RP
9935	2314	8	carefully	carefully	RB
9935	2314	9	,	,	,
9935	2314	10	it	-PRON-	PRP
9935	2314	11	will	will	MD
9935	2314	12	be	be	VB
9935	2314	13	necessary	necessary	JJ
9935	2314	14	to	to	TO
9935	2314	15	report	report	VB
9935	2314	16	on	on	IN
9935	2314	17	the	the	DT
9935	2314	18	success	success	NN
9935	2314	19	that	that	WDT
9935	2314	20	is	be	VBZ
9935	2314	21	had	have	VBN
9935	2314	22	with	with	IN
9935	2314	23	each	each	DT
9935	2314	24	dish	dish	NN
9935	2314	25	and	and	CC
9935	2314	26	to	to	TO
9935	2314	27	send	send	VB
9935	2314	28	this	this	DT
9935	2314	29	report	report	NN
9935	2314	30	in	in	RP
9935	2314	31	with	with	IN
9935	2314	32	the	the	DT
9935	2314	33	answers	answer	NNS
9935	2314	34	to	to	IN
9935	2314	35	the	the	DT
9935	2314	36	Examination	Examination	NNP
9935	2314	37	Questions	Questions	NNPS
9935	2314	38	at	at	IN
9935	2314	39	the	the	DT
9935	2314	40	end	end	NN
9935	2314	41	of	of	IN
9935	2314	42	this	this	DT
9935	2314	43	Section	section	NN
9935	2314	44	.	.	.
9935	2315	1	The	the	DT
9935	2315	2	recipes	recipe	NNS
9935	2315	3	are	be	VBP
9935	2315	4	intended	intend	VBN
9935	2315	5	to	to	TO
9935	2315	6	serve	serve	VB
9935	2315	7	six	six	CD
9935	2315	8	persons	person	NNS
9935	2315	9	,	,	,
9935	2315	10	but	but	CC
9935	2315	11	they	-PRON-	PRP
9935	2315	12	may	may	MD
9935	2315	13	be	be	VB
9935	2315	14	changed	change	VBN
9935	2315	15	if	if	IN
9935	2315	16	the	the	DT
9935	2315	17	family	family	NN
9935	2315	18	consists	consist	VBZ
9935	2315	19	of	of	IN
9935	2315	20	fewer	few	JJR
9935	2315	21	or	or	CC
9935	2315	22	more	more	JJR
9935	2315	23	persons	person	NNS
9935	2315	24	by	by	IN
9935	2315	25	merely	merely	RB
9935	2315	26	regulating	regulate	VBG
9935	2315	27	the	the	DT
9935	2315	28	amounts	amount	NNS
9935	2315	29	to	to	TO
9935	2315	30	suit	suit	VB
9935	2315	31	the	the	DT
9935	2315	32	required	require	VBN
9935	2315	33	number	number	NN
9935	2315	34	,	,	,
9935	2315	35	as	as	IN
9935	2315	36	is	be	VBZ
9935	2315	37	explained	explain	VBN
9935	2315	38	elsewhere	elsewhere	RB
9935	2315	39	.	.	.
9935	2316	1	MENU	MENU	NNP
9935	2316	2	Berries	Berries	NNP
9935	2316	3	and	and	CC
9935	2316	4	Cream	Cream	NNP
9935	2316	5	or	or	CC
9935	2316	6	Oranges	Oranges	NNPS
9935	2316	7	Cream	Cream	NNP
9935	2316	8	of	of	IN
9935	2316	9	Wheat	Wheat	NNP
9935	2316	10	or	or	CC
9935	2316	11	Rolled	Rolled	NNP
9935	2316	12	Oats	Oats	NNP
9935	2316	13	and	and	CC
9935	2316	14	Cream	Cream	NNP
9935	2316	15	Scrambled	scramble	VBD
9935	2316	16	Eggs	Eggs	NNP
9935	2316	17	Buttered	Buttered	NNP
9935	2316	18	Toast	Toast	NNP
9935	2316	19	Cocoa	Cocoa	NNP
9935	2316	20	or	or	CC
9935	2316	21	Coffee	Coffee	NNP
9935	2316	22	SCRAMBLED	scrambled	NN
9935	2316	23	EGGS	EGGS	NNP
9935	2316	24	5	5	CD
9935	2316	25	eggs	egg	NNS
9935	2316	26	1/2	1/2	CD
9935	2316	27	c.	c.	NN
9935	2316	28	milk	milk	NN
9935	2316	29	1/2	1/2	CD
9935	2316	30	tsp	tsp	NN
9935	2316	31	.	.	.
9935	2317	1	salt	salt	NN
9935	2317	2	2	2	CD
9935	2317	3	Tb	Tb	NNP
9935	2317	4	.	.	.
9935	2318	1	butter	butter	NN
9935	2318	2	1/8	1/8	CD
9935	2318	3	tsp	tsp	NN
9935	2318	4	.	.	.
9935	2319	1	pepper	pepper	NN
9935	2319	2	Beat	beat	VB
9935	2319	3	the	the	DT
9935	2319	4	eggs	egg	NNS
9935	2319	5	slightly	slightly	RB
9935	2319	6	and	and	CC
9935	2319	7	add	add	VB
9935	2319	8	the	the	DT
9935	2319	9	salt	salt	NN
9935	2319	10	,	,	,
9935	2319	11	pepper	pepper	NN
9935	2319	12	,	,	,
9935	2319	13	and	and	CC
9935	2319	14	milk	milk	NN
9935	2319	15	.	.	.
9935	2320	1	Heat	heat	VB
9935	2320	2	a	a	DT
9935	2320	3	pan	pan	NN
9935	2320	4	,	,	,
9935	2320	5	put	put	VBN
9935	2320	6	in	in	IN
9935	2320	7	the	the	DT
9935	2320	8	butter	butter	NN
9935	2320	9	,	,	,
9935	2320	10	and	and	CC
9935	2320	11	,	,	,
9935	2320	12	when	when	WRB
9935	2320	13	it	-PRON-	PRP
9935	2320	14	is	be	VBZ
9935	2320	15	melted	melt	VBN
9935	2320	16	,	,	,
9935	2320	17	turn	turn	VB
9935	2320	18	in	in	RP
9935	2320	19	the	the	DT
9935	2320	20	mixture	mixture	NN
9935	2320	21	.	.	.
9935	2321	1	Cook	cook	VB
9935	2321	2	this	this	DT
9935	2321	3	mixture	mixture	NN
9935	2321	4	until	until	IN
9935	2321	5	it	-PRON-	PRP
9935	2321	6	thickens	thicken	VBZ
9935	2321	7	as	as	RB
9935	2321	8	much	much	RB
9935	2321	9	as	as	IN
9935	2321	10	desired	desire	VBN
9935	2321	11	,	,	,
9935	2321	12	being	be	VBG
9935	2321	13	careful	careful	JJ
9935	2321	14	to	to	TO
9935	2321	15	stir	stir	VB
9935	2321	16	it	-PRON-	PRP
9935	2321	17	and	and	CC
9935	2321	18	to	to	TO
9935	2321	19	scrape	scrape	VB
9935	2321	20	it	-PRON-	PRP
9935	2321	21	from	from	IN
9935	2321	22	the	the	DT
9935	2321	23	bottom	bottom	NN
9935	2321	24	of	of	IN
9935	2321	25	the	the	DT
9935	2321	26	pan	pan	NN
9935	2321	27	,	,	,
9935	2321	28	so	so	IN
9935	2321	29	that	that	IN
9935	2321	30	it	-PRON-	PRP
9935	2321	31	will	will	MD
9935	2321	32	not	not	RB
9935	2321	33	burn	burn	VB
9935	2321	34	.	.	.
9935	2322	1	Remove	remove	VB
9935	2322	2	from	from	IN
9935	2322	3	the	the	DT
9935	2322	4	pan	pan	NN
9935	2322	5	and	and	CC
9935	2322	6	serve	serve	VB
9935	2322	7	hot	hot	JJ
9935	2322	8	.	.	.
9935	2323	1	BUTTERED	BUTTERED	NNP
9935	2323	2	TOAST	toast	NN
9935	2323	3	Bread	bread	NN
9935	2323	4	for	for	IN
9935	2323	5	toasting	toast	VBG
9935	2323	6	should	should	NN
9935	2323	7	as	as	IN
9935	2323	8	a	a	DT
9935	2323	9	rule	rule	NN
9935	2323	10	be	be	VB
9935	2323	11	48	48	CD
9935	2323	12	hours	hour	NNS
9935	2323	13	or	or	CC
9935	2323	14	more	more	RBR
9935	2323	15	old	old	JJ
9935	2323	16	.	.	.
9935	2324	1	Cut	cut	VB
9935	2324	2	the	the	DT
9935	2324	3	desired	desire	VBN
9935	2324	4	number	number	NN
9935	2324	5	of	of	IN
9935	2324	6	slices	slice	NNS
9935	2324	7	,	,	,
9935	2324	8	making	make	VBG
9935	2324	9	each	each	DT
9935	2324	10	about	about	RB
9935	2324	11	1/4	1/4	CD
9935	2324	12	to	to	TO
9935	2324	13	1/2	1/2	CD
9935	2324	14	inch	inch	NN
9935	2324	15	thick	thick	JJ
9935	2324	16	.	.	.
9935	2325	1	Place	place	VB
9935	2325	2	the	the	DT
9935	2325	3	slices	slice	NNS
9935	2325	4	on	on	IN
9935	2325	5	a	a	DT
9935	2325	6	toaster	toaster	NN
9935	2325	7	over	over	IN
9935	2325	8	a	a	DT
9935	2325	9	bed	bed	NN
9935	2325	10	of	of	IN
9935	2325	11	clear	clear	JJ
9935	2325	12	coals	coal	NNS
9935	2325	13	or	or	CC
9935	2325	14	on	on	IN
9935	2325	15	a	a	DT
9935	2325	16	broiler	broiler	NN
9935	2325	17	under	under	IN
9935	2325	18	a	a	DT
9935	2325	19	slow	slow	JJ
9935	2325	20	gas	gas	NN
9935	2325	21	flame	flame	NN
9935	2325	22	.	.	.
9935	2326	1	Turn	turn	VB
9935	2326	2	the	the	DT
9935	2326	3	bread	bread	NN
9935	2326	4	frequently	frequently	RB
9935	2326	5	until	until	IN
9935	2326	6	it	-PRON-	PRP
9935	2326	7	assumes	assume	VBZ
9935	2326	8	an	an	DT
9935	2326	9	even	even	RB
9935	2326	10	light	light	JJ
9935	2326	11	brown	brown	JJ
9935	2326	12	on	on	IN
9935	2326	13	both	both	DT
9935	2326	14	sides	side	NNS
9935	2326	15	.	.	.
9935	2327	1	Remove	remove	VB
9935	2327	2	from	from	IN
9935	2327	3	the	the	DT
9935	2327	4	heat	heat	NN
9935	2327	5	,	,	,
9935	2327	6	spread	spread	VB
9935	2327	7	each	each	DT
9935	2327	8	slice	slice	NN
9935	2327	9	with	with	IN
9935	2327	10	butter	butter	NN
9935	2327	11	,	,	,
9935	2327	12	and	and	CC
9935	2327	13	serve	serve	VB
9935	2327	14	while	while	IN
9935	2327	15	hot	hot	JJ
9935	2327	16	and	and	CC
9935	2327	17	crisp	crisp	JJ
9935	2327	18	.	.	.
9935	2328	1	COCOA	cocoa	NN
9935	2328	2	2	2	CD
9935	2328	3	c.	c.	NN
9935	2328	4	scalded	scalded	JJ
9935	2328	5	milk	milk	NN
9935	2328	6	3	3	CD
9935	2328	7	Tb	Tb	NNP
9935	2328	8	.	.	.
9935	2329	1	cocoa	cocoa	NN
9935	2329	2	3	3	CD
9935	2329	3	Tb	Tb	NNP
9935	2329	4	.	.	.
9935	2330	1	sugar	sugar	NNP
9935	2330	2	1/4	1/4	CD
9935	2330	3	tsp	tsp	NN
9935	2330	4	.	.	.
9935	2331	1	salt	salt	NN
9935	2331	2	2	2	CD
9935	2331	3	-	-	SYM
9935	2331	4	1/2	1/2	CD
9935	2331	5	c.	c.	NN
9935	2331	6	boiling	boiling	NN
9935	2331	7	water	water	NN
9935	2331	8	Scald	Scald	NNP
9935	2331	9	the	the	DT
9935	2331	10	milk	milk	NN
9935	2331	11	in	in	IN
9935	2331	12	a	a	DT
9935	2331	13	double	double	JJ
9935	2331	14	boiler	boiler	NN
9935	2331	15	.	.	.
9935	2332	1	Mix	mix	VB
9935	2332	2	the	the	DT
9935	2332	3	cocoa	cocoa	NN
9935	2332	4	,	,	,
9935	2332	5	sugar	sugar	NN
9935	2332	6	,	,	,
9935	2332	7	and	and	CC
9935	2332	8	salt	salt	NN
9935	2332	9	.	.	.
9935	2333	1	Stir	stir	VB
9935	2333	2	the	the	DT
9935	2333	3	boiling	boiling	NN
9935	2333	4	water	water	NN
9935	2333	5	into	into	IN
9935	2333	6	this	this	DT
9935	2333	7	mixture	mixture	NN
9935	2333	8	gradually	gradually	RB
9935	2333	9	,	,	,
9935	2333	10	and	and	CC
9935	2333	11	let	let	VB
9935	2333	12	it	-PRON-	PRP
9935	2333	13	boil	boil	VB
9935	2333	14	for	for	IN
9935	2333	15	several	several	JJ
9935	2333	16	minutes	minute	NNS
9935	2333	17	over	over	IN
9935	2333	18	the	the	DT
9935	2333	19	fire	fire	NN
9935	2333	20	.	.	.
9935	2334	1	Then	then	RB
9935	2334	2	turn	turn	VB
9935	2334	3	the	the	DT
9935	2334	4	mixture	mixture	NN
9935	2334	5	into	into	IN
9935	2334	6	the	the	DT
9935	2334	7	hot	hot	JJ
9935	2334	8	milk	milk	NN
9935	2334	9	in	in	IN
9935	2334	10	the	the	DT
9935	2334	11	double	double	JJ
9935	2334	12	boiler	boiler	NN
9935	2334	13	,	,	,
9935	2334	14	and	and	CC
9935	2334	15	beat	beat	VBD
9935	2334	16	all	all	DT
9935	2334	17	with	with	IN
9935	2334	18	an	an	DT
9935	2334	19	egg	egg	NN
9935	2334	20	beater	beater	NN
9935	2334	21	for	for	IN
9935	2334	22	several	several	JJ
9935	2334	23	minutes	minute	NNS
9935	2334	24	.	.	.
9935	2335	1	A	a	DT
9935	2335	2	drop	drop	NN
9935	2335	3	of	of	IN
9935	2335	4	vanilla	vanilla	NN
9935	2335	5	added	add	VBN
9935	2335	6	to	to	IN
9935	2335	7	the	the	DT
9935	2335	8	cocoa	cocoa	NN
9935	2335	9	just	just	RB
9935	2335	10	before	before	IN
9935	2335	11	serving	serve	VBG
9935	2335	12	adds	add	NNS
9935	2335	13	to	to	IN
9935	2335	14	its	-PRON-	PRP$
9935	2335	15	flavor	flavor	NN
9935	2335	16	.	.	.
9935	2336	1	BOILED	BOILED	NNP
9935	2336	2	COFFEE	COFFEE	NNP
9935	2336	3	Scald	Scald	NNP
9935	2336	4	a	a	DT
9935	2336	5	clean	clean	JJ
9935	2336	6	coffee	coffee	NN
9935	2336	7	pot	pot	NN
9935	2336	8	,	,	,
9935	2336	9	and	and	CC
9935	2336	10	into	into	IN
9935	2336	11	it	-PRON-	PRP
9935	2336	12	put	put	VB
9935	2336	13	12	12	CD
9935	2336	14	level	level	NN
9935	2336	15	tablespoonfuls	tablespoonful	NNS
9935	2336	16	of	of	IN
9935	2336	17	ground	ground	NN
9935	2336	18	coffee	coffee	NN
9935	2336	19	.	.	.
9935	2337	1	Add	add	VB
9935	2337	2	several	several	JJ
9935	2337	3	crushed	crush	VBN
9935	2337	4	egg	egg	NN
9935	2337	5	shells	shell	NNS
9935	2337	6	or	or	CC
9935	2337	7	the	the	DT
9935	2337	8	white	white	NN
9935	2337	9	of	of	IN
9935	2337	10	one	one	CD
9935	2337	11	egg	egg	NN
9935	2337	12	,	,	,
9935	2337	13	pour	pour	VBP
9935	2337	14	in	in	IN
9935	2337	15	1	1	CD
9935	2337	16	cupful	cupful	NN
9935	2337	17	of	of	IN
9935	2337	18	cold	cold	JJ
9935	2337	19	water	water	NN
9935	2337	20	,	,	,
9935	2337	21	and	and	CC
9935	2337	22	shake	shake	VB
9935	2337	23	until	until	IN
9935	2337	24	the	the	DT
9935	2337	25	whole	whole	NN
9935	2337	26	is	be	VBZ
9935	2337	27	well	well	RB
9935	2337	28	mixed	mixed	JJ
9935	2337	29	.	.	.
9935	2338	1	Add	Add	NNP
9935	2338	2	5	5	CD
9935	2338	3	cupfuls	cupful	NNS
9935	2338	4	of	of	IN
9935	2338	5	freshly	freshly	RB
9935	2338	6	boiling	boil	VBG
9935	2338	7	water	water	NN
9935	2338	8	and	and	CC
9935	2338	9	put	put	VBD
9935	2338	10	over	over	RP
9935	2338	11	the	the	DT
9935	2338	12	fire	fire	NN
9935	2338	13	to	to	TO
9935	2338	14	boil	boil	VB
9935	2338	15	.	.	.
9935	2339	1	After	after	IN
9935	2339	2	the	the	DT
9935	2339	3	coffee	coffee	NN
9935	2339	4	has	have	VBZ
9935	2339	5	boiled	boil	VBN
9935	2339	6	for	for	IN
9935	2339	7	5	5	CD
9935	2339	8	minutes	minute	NNS
9935	2339	9	,	,	,
9935	2339	10	pour	pour	VBP
9935	2339	11	1/4	1/4	CD
9935	2339	12	cupful	cupful	NN
9935	2339	13	of	of	IN
9935	2339	14	cold	cold	JJ
9935	2339	15	water	water	NN
9935	2339	16	down	down	IN
9935	2339	17	the	the	DT
9935	2339	18	spout	spout	NN
9935	2339	19	.	.	.
9935	2340	1	Allow	allow	VB
9935	2340	2	it	-PRON-	PRP
9935	2340	3	to	to	TO
9935	2340	4	stand	stand	VB
9935	2340	5	for	for	IN
9935	2340	6	a	a	DT
9935	2340	7	few	few	JJ
9935	2340	8	minutes	minute	NNS
9935	2340	9	where	where	WRB
9935	2340	10	it	-PRON-	PRP
9935	2340	11	will	will	MD
9935	2340	12	keep	keep	VB
9935	2340	13	hot	hot	JJ
9935	2340	14	and	and	CC
9935	2340	15	then	then	RB
9935	2340	16	serve	serve	VB
9935	2340	17	.	.	.
9935	2341	1	*	*	NFP
9935	2341	2	*	*	NFP
9935	2341	3	*	*	NFP
9935	2341	4	*	*	NFP
9935	2341	5	*	*	NFP
9935	2341	6	CEREALS	cereal	NNS
9935	2341	7	EXAMINATION	examination	NN
9935	2341	8	QUESTIONS	question	NNS
9935	2341	9	(	(	-LRB-
9935	2341	10	1	1	CD
9935	2341	11	)	)	-RRB-
9935	2341	12	(	(	-LRB-
9935	2341	13	_	_	NNP
9935	2341	14	a	a	DT
9935	2341	15	_	_	NN
9935	2341	16	)	)	-RRB-
9935	2341	17	Mention	mention	VB
9935	2341	18	the	the	DT
9935	2341	19	eight	eight	CD
9935	2341	20	cereals	cereal	NNS
9935	2341	21	that	that	WDT
9935	2341	22	are	be	VBP
9935	2341	23	used	use	VBN
9935	2341	24	for	for	IN
9935	2341	25	food	food	NN
9935	2341	26	.	.	.
9935	2342	1	(	(	-LRB-
9935	2342	2	_	_	NNP
9935	2342	3	b	b	NNP
9935	2342	4	_	_	NNP
9935	2342	5	)	)	-RRB-
9935	2342	6	How	how	WRB
9935	2342	7	may	may	MD
9935	2342	8	the	the	DT
9935	2342	9	universal	universal	JJ
9935	2342	10	consumption	consumption	NN
9935	2342	11	of	of	IN
9935	2342	12	cereals	cereal	NNS
9935	2342	13	be	be	VB
9935	2342	14	accounted	account	VBN
9935	2342	15	for	for	IN
9935	2342	16	?	?	.
9935	2343	1	(	(	-LRB-
9935	2343	2	2	2	LS
9935	2343	3	)	)	-RRB-
9935	2343	4	(	(	-LRB-
9935	2343	5	_	_	NNP
9935	2343	6	a	a	DT
9935	2343	7	_	_	NNP
9935	2343	8	)	)	-RRB-
9935	2343	9	Explain	explain	VB
9935	2343	10	why	why	WRB
9935	2343	11	cereals	cereal	NNS
9935	2343	12	and	and	CC
9935	2343	13	cereal	cereal	NN
9935	2343	14	products	product	NNS
9935	2343	15	are	be	VBP
9935	2343	16	economical	economical	JJ
9935	2343	17	foods	food	NNS
9935	2343	18	.	.	.
9935	2344	1	(	(	-LRB-
9935	2344	2	_	_	NNP
9935	2344	3	b	b	NNP
9935	2344	4	_	_	NNP
9935	2344	5	)	)	-RRB-
9935	2344	6	What	what	WP
9935	2344	7	factors	factor	NNS
9935	2344	8	should	should	MD
9935	2344	9	be	be	VB
9935	2344	10	considered	consider	VBN
9935	2344	11	in	in	IN
9935	2344	12	the	the	DT
9935	2344	13	selection	selection	NN
9935	2344	14	of	of	IN
9935	2344	15	cereals	cereal	NNS
9935	2344	16	?	?	.
9935	2345	1	(	(	-LRB-
9935	2345	2	3	3	CD
9935	2345	3	)	)	-RRB-
9935	2345	4	(	(	-LRB-
9935	2345	5	_	_	NNP
9935	2345	6	a	a	DT
9935	2345	7	_	_	NNP
9935	2345	8	)	)	-RRB-
9935	2345	9	Why	why	WRB
9935	2345	10	are	be	VBP
9935	2345	11	cereals	cereal	NNS
9935	2345	12	not	not	RB
9935	2345	13	easily	easily	RB
9935	2345	14	contaminated	contaminate	VBN
9935	2345	15	?	?	.
9935	2346	1	(	(	-LRB-
9935	2346	2	_	_	NNP
9935	2346	3	b	b	NNP
9935	2346	4	_	_	NNP
9935	2346	5	)	)	-RRB-
9935	2346	6	What	what	WP
9935	2346	7	care	care	NN
9935	2346	8	in	in	IN
9935	2346	9	storage	storage	NN
9935	2346	10	should	should	MD
9935	2346	11	be	be	VB
9935	2346	12	given	give	VBN
9935	2346	13	to	to	IN
9935	2346	14	both	both	CC
9935	2346	15	prepared	prepared	JJ
9935	2346	16	and	and	CC
9935	2346	17	unprepared	unprepared	JJ
9935	2346	18	cereals	cereal	NNS
9935	2346	19	?	?	.
9935	2347	1	(	(	-LRB-
9935	2347	2	4	4	CD
9935	2347	3	)	)	-RRB-
9935	2347	4	(	(	-LRB-
9935	2347	5	_	_	NNP
9935	2347	6	a	a	DT
9935	2347	7	_	_	NNP
9935	2347	8	)	)	-RRB-
9935	2347	9	Explain	explain	VB
9935	2347	10	briefly	briefly	RB
9935	2347	11	the	the	DT
9935	2347	12	composition	composition	NN
9935	2347	13	of	of	IN
9935	2347	14	cereals	cereal	NNS
9935	2347	15	.	.	.
9935	2348	1	(	(	-LRB-
9935	2348	2	_	_	NNP
9935	2348	3	b	b	NNP
9935	2348	4	_	_	NNP
9935	2348	5	)	)	-RRB-
9935	2348	6	Describe	describe	VB
9935	2348	7	the	the	DT
9935	2348	8	structure	structure	NN
9935	2348	9	of	of	IN
9935	2348	10	cereal	cereal	NN
9935	2348	11	grains	grain	NNS
9935	2348	12	.	.	.
9935	2349	1	(	(	-LRB-
9935	2349	2	5	5	LS
9935	2349	3	)	)	-RRB-
9935	2349	4	What	what	WP
9935	2349	5	food	food	NN
9935	2349	6	substance	substance	NN
9935	2349	7	is	be	VBZ
9935	2349	8	found	find	VBN
9935	2349	9	in	in	IN
9935	2349	10	the	the	DT
9935	2349	11	greatest	great	JJS
9935	2349	12	proportion	proportion	NN
9935	2349	13	in	in	IN
9935	2349	14	cereals	cereal	NNS
9935	2349	15	?	?	.
9935	2350	1	(	(	-LRB-
9935	2350	2	6	6	CD
9935	2350	3	)	)	-RRB-
9935	2350	4	What	what	WDT
9935	2350	5	characteristics	characteristic	NNS
9935	2350	6	of	of	IN
9935	2350	7	cereals	cereal	NNS
9935	2350	8	make	make	VBP
9935	2350	9	them	-PRON-	PRP
9935	2350	10	valuable	valuable	JJ
9935	2350	11	in	in	IN
9935	2350	12	the	the	DT
9935	2350	13	diet	diet	NN
9935	2350	14	?	?	.
9935	2351	1	(	(	-LRB-
9935	2351	2	7	7	LS
9935	2351	3	)	)	-RRB-
9935	2351	4	What	what	WDT
9935	2351	5	material	material	NN
9935	2351	6	,	,	,
9935	2351	7	besides	besides	IN
9935	2351	8	the	the	DT
9935	2351	9	food	food	NN
9935	2351	10	substances	substance	NNS
9935	2351	11	,	,	,
9935	2351	12	is	be	VBZ
9935	2351	13	always	always	RB
9935	2351	14	present	present	JJ
9935	2351	15	in	in	IN
9935	2351	16	cereals	cereal	NNS
9935	2351	17	,	,	,
9935	2351	18	and	and	CC
9935	2351	19	what	what	WP
9935	2351	20	are	be	VBP
9935	2351	21	its	-PRON-	PRP$
9935	2351	22	purposes	purpose	NNS
9935	2351	23	?	?	.
9935	2352	1	(	(	-LRB-
9935	2352	2	8)	8)	CD
9935	2352	3	What	what	WP
9935	2352	4	is	be	VBZ
9935	2352	5	the	the	DT
9935	2352	6	purpose	purpose	NN
9935	2352	7	of	of	IN
9935	2352	8	cooking	cook	VBG
9935	2352	9	cereals	cereal	NNS
9935	2352	10	?	?	.
9935	2353	1	(	(	-LRB-
9935	2353	2	9	9	CD
9935	2353	3	)	)	-RRB-
9935	2353	4	(	(	-LRB-
9935	2353	5	_	_	NNP
9935	2353	6	a	a	DT
9935	2353	7	_	_	NNP
9935	2353	8	)	)	-RRB-
9935	2353	9	What	what	WP
9935	2353	10	occurs	occur	VBZ
9935	2353	11	when	when	WRB
9935	2353	12	starch	starch	NN
9935	2353	13	is	be	VBZ
9935	2353	14	cooked	cook	VBN
9935	2353	15	in	in	IN
9935	2353	16	a	a	DT
9935	2353	17	liquid	liquid	NN
9935	2353	18	?	?	.
9935	2354	1	(	(	-LRB-
9935	2354	2	_	_	NNP
9935	2354	3	b	b	NNP
9935	2354	4	_	_	NNP
9935	2354	5	)	)	-RRB-
9935	2354	6	Describe	describe	VB
9935	2354	7	the	the	DT
9935	2354	8	process	process	NN
9935	2354	9	of	of	IN
9935	2354	10	setting	set	VBG
9935	2354	11	a	a	DT
9935	2354	12	cereal	cereal	NN
9935	2354	13	.	.	.
9935	2355	1	(	(	-LRB-
9935	2355	2	10	10	CD
9935	2355	3	)	)	-RRB-
9935	2355	4	(	(	-LRB-
9935	2355	5	_	_	NNP
9935	2355	6	a	a	DT
9935	2355	7	_	_	NN
9935	2355	8	)	)	-RRB-
9935	2355	9	Mention	mention	VB
9935	2355	10	the	the	DT
9935	2355	11	various	various	JJ
9935	2355	12	methods	method	NNS
9935	2355	13	of	of	IN
9935	2355	14	cooking	cook	VBG
9935	2355	15	cereals	cereal	NNS
9935	2355	16	,	,	,
9935	2355	17	(	(	-LRB-
9935	2355	18	_	_	NNP
9935	2355	19	b	b	NNP
9935	2355	20	_	_	NNP
9935	2355	21	)	)	-RRB-
9935	2355	22	What	what	WP
9935	2355	23	are	be	VBP
9935	2355	24	the	the	DT
9935	2355	25	advantages	advantage	NNS
9935	2355	26	of	of	IN
9935	2355	27	the	the	DT
9935	2355	28	double	double	JJ
9935	2355	29	-	-	HYPH
9935	2355	30	boiler	boiler	NN
9935	2355	31	method	method	NN
9935	2355	32	?	?	.
9935	2356	1	(	(	-LRB-
9935	2356	2	11	11	CD
9935	2356	3	)	)	-RRB-
9935	2356	4	(	(	-LRB-
9935	2356	5	_	_	NNP
9935	2356	6	a	a	DT
9935	2356	7	_	_	NNP
9935	2356	8	)	)	-RRB-
9935	2356	9	What	what	WP
9935	2356	10	influences	influence	VBZ
9935	2356	11	the	the	DT
9935	2356	12	proportion	proportion	NN
9935	2356	13	of	of	IN
9935	2356	14	water	water	NN
9935	2356	15	required	require	VBN
9935	2356	16	and	and	CC
9935	2356	17	the	the	DT
9935	2356	18	length	length	NN
9935	2356	19	of	of	IN
9935	2356	20	time	time	NN
9935	2356	21	necessary	necessary	JJ
9935	2356	22	to	to	TO
9935	2356	23	cook	cook	VB
9935	2356	24	cereals	cereal	NNS
9935	2356	25	?	?	.
9935	2357	1	(	(	-LRB-
9935	2357	2	_	_	NNP
9935	2357	3	b	b	NNP
9935	2357	4	_	_	NNP
9935	2357	5	)	)	-RRB-
9935	2357	6	Is	be	VBZ
9935	2357	7	it	-PRON-	PRP
9935	2357	8	an	an	DT
9935	2357	9	advantage	advantage	NN
9935	2357	10	to	to	TO
9935	2357	11	cook	cook	VB
9935	2357	12	cereals	cereal	NNS
9935	2357	13	for	for	IN
9935	2357	14	a	a	DT
9935	2357	15	long	long	JJ
9935	2357	16	time	time	NN
9935	2357	17	?	?	.
9935	2358	1	Tell	tell	VB
9935	2358	2	why	why	WRB
9935	2358	3	.	.	.
9935	2359	1	(	(	-LRB-
9935	2359	2	12	12	CD
9935	2359	3	)	)	-RRB-
9935	2359	4	Mention	mention	VB
9935	2359	5	the	the	DT
9935	2359	6	cereals	cereal	NNS
9935	2359	7	that	that	IN
9935	2359	8	you	-PRON-	PRP
9935	2359	9	would	would	MD
9935	2359	10	use	use	VB
9935	2359	11	in	in	IN
9935	2359	12	winter	winter	NN
9935	2359	13	and	and	CC
9935	2359	14	tell	tell	VB
9935	2359	15	why	why	WRB
9935	2359	16	you	-PRON-	PRP
9935	2359	17	would	would	MD
9935	2359	18	use	use	VB
9935	2359	19	them	-PRON-	PRP
9935	2359	20	.	.	.
9935	2360	1	(	(	-LRB-
9935	2360	2	13	13	CD
9935	2360	3	)	)	-RRB-
9935	2360	4	(	(	-LRB-
9935	2360	5	_	_	NNP
9935	2360	6	a	a	DT
9935	2360	7	_	_	NNP
9935	2360	8	)	)	-RRB-
9935	2360	9	Of	of	IN
9935	2360	10	what	what	WDT
9935	2360	11	advantage	advantage	NN
9935	2360	12	is	be	VBZ
9935	2360	13	it	-PRON-	PRP
9935	2360	14	to	to	TO
9935	2360	15	add	add	VB
9935	2360	16	dates	date	NNS
9935	2360	17	to	to	TO
9935	2360	18	cream	cream	VB
9935	2360	19	of	of	IN
9935	2360	20	wheat	wheat	NN
9935	2360	21	?	?	.
9935	2361	1	(	(	-LRB-
9935	2361	2	_	_	NNP
9935	2361	3	b	b	NNP
9935	2361	4	_	_	NNP
9935	2361	5	)	)	-RRB-
9935	2361	6	Mention	mention	VB
9935	2361	7	some	some	DT
9935	2361	8	of	of	IN
9935	2361	9	the	the	DT
9935	2361	10	ways	way	NNS
9935	2361	11	in	in	IN
9935	2361	12	which	which	WDT
9935	2361	13	left	leave	VBD
9935	2361	14	-	-	HYPH
9935	2361	15	over	over	RP
9935	2361	16	wheat	wheat	NN
9935	2361	17	cereals	cereal	NNS
9935	2361	18	may	may	MD
9935	2361	19	be	be	VB
9935	2361	20	utilized	utilize	VBN
9935	2361	21	.	.	.
9935	2362	1	(	(	-LRB-
9935	2362	2	14	14	CD
9935	2362	3	)	)	-RRB-
9935	2362	4	(	(	-LRB-
9935	2362	5	_	_	NNP
9935	2362	6	a	a	DT
9935	2362	7	_	_	NNP
9935	2362	8	)	)	-RRB-
9935	2362	9	Explain	explain	VB
9935	2362	10	the	the	DT
9935	2362	11	three	three	CD
9935	2362	12	methods	method	NNS
9935	2362	13	of	of	IN
9935	2362	14	cooking	cooking	NN
9935	2362	15	rice	rice	NN
9935	2362	16	,	,	,
9935	2362	17	giving	give	VBG
9935	2362	18	the	the	DT
9935	2362	19	proportion	proportion	NN
9935	2362	20	of	of	IN
9935	2362	21	water	water	NN
9935	2362	22	to	to	TO
9935	2362	23	rice	rice	VB
9935	2362	24	in	in	IN
9935	2362	25	each	each	DT
9935	2362	26	one	one	NN
9935	2362	27	.	.	.
9935	2363	1	(	(	-LRB-
9935	2363	2	_	_	NNP
9935	2363	3	b	b	NNP
9935	2363	4	_	_	NNP
9935	2363	5	)	)	-RRB-
9935	2363	6	How	how	WRB
9935	2363	7	should	should	MD
9935	2363	8	rice	rice	VB
9935	2363	9	grains	grain	NNS
9935	2363	10	look	look	VB
9935	2363	11	when	when	WRB
9935	2363	12	they	-PRON-	PRP
9935	2363	13	are	be	VBP
9935	2363	14	properly	properly	RB
9935	2363	15	cooked	cook	VBN
9935	2363	16	?	?	.
9935	2364	1	(	(	-LRB-
9935	2364	2	15	15	CD
9935	2364	3	)	)	-RRB-
9935	2364	4	Mention	mention	VB
9935	2364	5	several	several	JJ
9935	2364	6	ways	way	NNS
9935	2364	7	in	in	IN
9935	2364	8	which	which	WDT
9935	2364	9	to	to	TO
9935	2364	10	utilize	utilize	VB
9935	2364	11	left	leave	VBN
9935	2364	12	-	-	HYPH
9935	2364	13	over	over	RP
9935	2364	14	rolled	roll	VBN
9935	2364	15	oats	oat	NNS
9935	2364	16	.	.	.
9935	2365	1	(	(	-LRB-
9935	2365	2	16	16	CD
9935	2365	3	)	)	-RRB-
9935	2365	4	(	(	-LRB-
9935	2365	5	_	_	NNP
9935	2365	6	a	a	DT
9935	2365	7	_	_	NNP
9935	2365	8	)	)	-RRB-
9935	2365	9	What	what	WDT
9935	2365	10	advantages	advantage	NNS
9935	2365	11	have	have	VBP
9935	2365	12	ready	ready	JJ
9935	2365	13	-	-	HYPH
9935	2365	14	to	to	TO
9935	2365	15	-	-	HYPH
9935	2365	16	eat	eat	VB
9935	2365	17	cereals	cereal	NNS
9935	2365	18	over	over	IN
9935	2365	19	unprepared	unprepared	JJ
9935	2365	20	ones	one	NNS
9935	2365	21	?	?	.
9935	2366	1	(	(	-LRB-
9935	2366	2	_	_	NNP
9935	2366	3	b	b	NNP
9935	2366	4	_	_	NNP
9935	2366	5	)	)	-RRB-
9935	2366	6	Tell	tell	VB
9935	2366	7	why	why	WRB
9935	2366	8	cereals	cereal	NNS
9935	2366	9	that	that	WDT
9935	2366	10	have	have	VBP
9935	2366	11	been	be	VBN
9935	2366	12	toasted	toast	VBN
9935	2366	13	are	be	VBP
9935	2366	14	said	say	VBN
9935	2366	15	to	to	TO
9935	2366	16	be	be	VB
9935	2366	17	predigested	predigest	VBN
9935	2366	18	.	.	.
9935	2367	1	(	(	-LRB-
9935	2367	2	17	17	CD
9935	2367	3	)	)	-RRB-
9935	2367	4	(	(	-LRB-
9935	2367	5	_	_	NNP
9935	2367	6	a	a	DT
9935	2367	7	_	_	NNP
9935	2367	8	)	)	-RRB-
9935	2367	9	What	what	WP
9935	2367	10	is	be	VBZ
9935	2367	11	the	the	DT
9935	2367	12	advantage	advantage	NN
9935	2367	13	of	of	IN
9935	2367	14	serving	serve	VBG
9935	2367	15	milk	milk	NN
9935	2367	16	or	or	CC
9935	2367	17	cream	cream	NN
9935	2367	18	with	with	IN
9935	2367	19	cereals	cereal	NNS
9935	2367	20	?	?	.
9935	2368	1	(	(	-LRB-
9935	2368	2	_	_	NNP
9935	2368	3	b	b	NNP
9935	2368	4	_	_	NNP
9935	2368	5	)	)	-RRB-
9935	2368	6	How	how	WRB
9935	2368	7	may	may	MD
9935	2368	8	variety	variety	NN
9935	2368	9	be	be	VB
9935	2368	10	secured	secure	VBN
9935	2368	11	in	in	IN
9935	2368	12	the	the	DT
9935	2368	13	serving	serving	NN
9935	2368	14	of	of	IN
9935	2368	15	cereals	cereal	NNS
9935	2368	16	?	?	.
9935	2369	1	(	(	-LRB-
9935	2369	2	18	18	CD
9935	2369	3	)	)	-RRB-
9935	2369	4	(	(	-LRB-
9935	2369	5	_	_	NNP
9935	2369	6	a	a	DT
9935	2369	7	_	_	NNP
9935	2369	8	)	)	-RRB-
9935	2369	9	How	how	WRB
9935	2369	10	are	be	VBP
9935	2369	11	Italian	italian	JJ
9935	2369	12	pastes	paste	NNS
9935	2369	13	made	make	VBN
9935	2369	14	?	?	.
9935	2370	1	(	(	-LRB-
9935	2370	2	_	_	NNP
9935	2370	3	b	b	NNP
9935	2370	4	_	_	NNP
9935	2370	5	)	)	-RRB-
9935	2370	6	Mention	mention	VB
9935	2370	7	and	and	CC
9935	2370	8	describe	describe	VB
9935	2370	9	the	the	DT
9935	2370	10	three	three	CD
9935	2370	11	principal	principal	JJ
9935	2370	12	varieties	variety	NNS
9935	2370	13	of	of	IN
9935	2370	14	Italian	italian	JJ
9935	2370	15	paste	paste	NN
9935	2370	16	,	,	,
9935	2370	17	(	(	-LRB-
9935	2370	18	_	_	NNP
9935	2370	19	c	c	NNP
9935	2370	20	_	_	NNP
9935	2370	21	)	)	-RRB-
9935	2370	22	What	what	WP
9935	2370	23	tests	test	NNS
9935	2370	24	can	can	MD
9935	2370	25	be	be	VB
9935	2370	26	applied	apply	VBN
9935	2370	27	to	to	TO
9935	2370	28	judge	judge	VB
9935	2370	29	the	the	DT
9935	2370	30	quality	quality	NN
9935	2370	31	of	of	IN
9935	2370	32	these	these	DT
9935	2370	33	foods	food	NNS
9935	2370	34	?	?	.
9935	2371	1	(	(	-LRB-
9935	2371	2	19	19	CD
9935	2371	3	)	)	-RRB-
9935	2371	4	(	(	-LRB-
9935	2371	5	_	_	NNP
9935	2371	6	a	a	DT
9935	2371	7	_	_	NNP
9935	2371	8	)	)	-RRB-
9935	2371	9	Explain	explain	VB
9935	2371	10	the	the	DT
9935	2371	11	first	first	JJ
9935	2371	12	steps	step	NNS
9935	2371	13	in	in	IN
9935	2371	14	cooking	cooking	NNP
9935	2371	15	macaroni	macaroni	NNP
9935	2371	16	,	,	,
9935	2371	17	(	(	-LRB-
9935	2371	18	_	_	NNP
9935	2371	19	b	b	NNP
9935	2371	20	_	_	NNP
9935	2371	21	)	)	-RRB-
9935	2371	22	How	how	WRB
9935	2371	23	much	much	JJ
9935	2371	24	does	do	VBZ
9935	2371	25	macaroni	macaroni	VB
9935	2371	26	increase	increase	NN
9935	2371	27	upon	upon	IN
9935	2371	28	being	be	VBG
9935	2371	29	boiled	boil	VBN
9935	2371	30	?	?	.
9935	2372	1	(	(	-LRB-
9935	2372	2	20	20	CD
9935	2372	3	)	)	-RRB-
9935	2372	4	(	(	-LRB-
9935	2372	5	_	_	NNP
9935	2372	6	a	a	DT
9935	2372	7	_	_	NNP
9935	2372	8	)	)	-RRB-
9935	2372	9	Why	why	WRB
9935	2372	10	may	may	MD
9935	2372	11	macaroni	macaroni	VB
9935	2372	12	be	be	VB
9935	2372	13	substituted	substitute	VBN
9935	2372	14	for	for	IN
9935	2372	15	meat	meat	NN
9935	2372	16	in	in	IN
9935	2372	17	the	the	DT
9935	2372	18	diet	diet	NN
9935	2372	19	?	?	.
9935	2373	1	(	(	-LRB-
9935	2373	2	_	_	NNP
9935	2373	3	b	b	NNP
9935	2373	4	_	_	NNP
9935	2373	5	)	)	-RRB-
9935	2373	6	What	what	WP
9935	2373	7	foods	food	NNS
9935	2373	8	used	use	VBN
9935	2373	9	in	in	IN
9935	2373	10	the	the	DT
9935	2373	11	preparation	preparation	NN
9935	2373	12	of	of	IN
9935	2373	13	macaroni	macaroni	NNP
9935	2373	14	make	make	VB
9935	2373	15	it	-PRON-	PRP
9935	2373	16	a	a	DT
9935	2373	17	better	well	JJR
9935	2373	18	meat	meat	NN
9935	2373	19	substitute	substitute	NN
9935	2373	20	?	?	.
9935	2374	1	*	*	NFP
9935	2374	2	*	*	NFP
9935	2374	3	*	*	NFP
9935	2374	4	*	*	NFP
9935	2374	5	*	*	NFP
9935	2374	6	REPORT	report	NN
9935	2374	7	ON	on	IN
9935	2374	8	MENU	menu	NN
9935	2374	9	After	after	IN
9935	2374	10	trying	try	VBG
9935	2374	11	out	out	RP
9935	2374	12	the	the	DT
9935	2374	13	breakfast	breakfast	NN
9935	2374	14	menu	menu	NN
9935	2374	15	given	give	VBN
9935	2374	16	in	in	IN
9935	2374	17	the	the	DT
9935	2374	18	text	text	NN
9935	2374	19	,	,	,
9935	2374	20	send	send	VB
9935	2374	21	with	with	IN
9935	2374	22	your	-PRON-	PRP$
9935	2374	23	answers	answer	NNS
9935	2374	24	to	to	IN
9935	2374	25	the	the	DT
9935	2374	26	Examination	Examination	NNP
9935	2374	27	Questions	Questions	NNPS
9935	2374	28	a	a	DT
9935	2374	29	report	report	NN
9935	2374	30	of	of	IN
9935	2374	31	your	-PRON-	PRP$
9935	2374	32	success	success	NN
9935	2374	33	.	.	.
9935	2375	1	In	in	IN
9935	2375	2	making	make	VBG
9935	2375	3	out	out	RP
9935	2375	4	your	-PRON-	PRP$
9935	2375	5	report	report	NN
9935	2375	6	,	,	,
9935	2375	7	simply	simply	RB
9935	2375	8	write	write	VB
9935	2375	9	the	the	DT
9935	2375	10	name	name	NN
9935	2375	11	of	of	IN
9935	2375	12	the	the	DT
9935	2375	13	food	food	NN
9935	2375	14	and	and	CC
9935	2375	15	describe	describe	VB
9935	2375	16	its	-PRON-	PRP$
9935	2375	17	condition	condition	NN
9935	2375	18	by	by	IN
9935	2375	19	means	mean	NNS
9935	2375	20	of	of	IN
9935	2375	21	the	the	DT
9935	2375	22	terms	term	NNS
9935	2375	23	specified	specify	VBN
9935	2375	24	in	in	IN
9935	2375	25	the	the	DT
9935	2375	26	following	following	JJ
9935	2375	27	list	list	NN
9935	2375	28	?	?	.
9935	2376	1	Cream	cream	NN
9935	2376	2	of	of	IN
9935	2376	3	Wheat	wheat	NN
9935	2376	4	:	:	:
9935	2376	5	thin	thin	JJ
9935	2376	6	?	?	.
9935	2377	1	thick	thick	JJ
9935	2377	2	?	?	.
9935	2378	1	lumpy	lumpy	NNP
9935	2378	2	?	?	.
9935	2379	1	smooth	smooth	JJ
9935	2379	2	?	?	.
9935	2380	1	salty	salty	JJ
9935	2380	2	?	?	.
9935	2381	1	well	well	UH
9935	2381	2	flavored	flavor	VBN
9935	2381	3	?	?	.
9935	2382	1	Rolled	Rolled	NNP
9935	2382	2	Oats	Oats	NNP
9935	2382	3	:	:	:
9935	2382	4	thin	thin	JJ
9935	2382	5	?	?	.
9935	2383	1	thick	thick	JJ
9935	2383	2	?	?	.
9935	2384	1	lumpy	lumpy	NNP
9935	2384	2	?	?	.
9935	2385	1	smooth	smooth	JJ
9935	2385	2	?	?	.
9935	2386	1	salty	salty	JJ
9935	2386	2	?	?	.
9935	2387	1	well	well	UH
9935	2387	2	flavored	flavor	VBN
9935	2387	3	?	?	.
9935	2388	1	Scrambled	Scrambled	NNP
9935	2388	2	Eggs	Eggs	NNP
9935	2388	3	:	:	:
9935	2388	4	dry	dry	JJ
9935	2388	5	?	?	.
9935	2389	1	moist	moist	NNP
9935	2389	2	?	?	.
9935	2390	1	watery	watery	JJ
9935	2390	2	?	?	.
9935	2391	1	salty	salty	JJ
9935	2391	2	?	?	.
9935	2392	1	well	well	UH
9935	2392	2	flavored	flavor	VBN
9935	2392	3	?	?	.
9935	2393	1	Buttered	Buttered	NNP
9935	2393	2	Toast	Toast	NNP
9935	2393	3	:	:	:
9935	2393	4	thin	thin	JJ
9935	2393	5	?	?	.
9935	2394	1	thick	thick	JJ
9935	2394	2	?	?	.
9935	2395	1	crisp	crisp	JJ
9935	2395	2	?	?	.
9935	2396	1	soggy	soggy	NNP
9935	2396	2	?	?	.
9935	2397	1	browned	brown	VBN
9935	2397	2	?	?	.
9935	2398	1	not	not	RB
9935	2398	2	sufficiently	sufficiently	RB
9935	2398	3	toasted	toast	VBN
9935	2398	4	?	?	.
9935	2399	1	unevenly	unevenly	RB
9935	2399	2	browned	brown	VBN
9935	2399	3	?	?	.
9935	2400	1	Cocoa	cocoa	NN
9935	2400	2	:	:	:
9935	2400	3	smooth	smooth	VB
9935	2400	4	?	?	.
9935	2401	1	strong	strong	JJ
9935	2401	2	?	?	.
9935	2402	1	weak	weak	JJ
9935	2402	2	?	?	.
9935	2403	1	thick	thick	JJ
9935	2403	2	?	?	.
9935	2404	1	scum	scum	NNP
9935	2404	2	formed	form	VBN
9935	2404	3	on	on	IN
9935	2404	4	top	top	NN
9935	2404	5	?	?	.
9935	2405	1	Coffee	coffee	NN
9935	2405	2	:	:	:
9935	2405	3	strong	strong	JJ
9935	2405	4	?	?	.
9935	2406	1	weak	weak	JJ
9935	2406	2	?	?	.
9935	2407	1	muddy	muddy	JJ
9935	2407	2	?	?	.
9935	2408	1	clear	clear	JJ
9935	2408	2	?	?	.
9935	2409	1	*	*	NFP
9935	2409	2	*	*	NFP
9935	2409	3	*	*	NFP
9935	2409	4	*	*	NFP
9935	2409	5	*	*	NFP
9935	2409	6	BREAD	bread	NN
9935	2409	7	*	*	NFP
9935	2409	8	*	*	NFP
9935	2409	9	*	*	NFP
9935	2409	10	*	*	NFP
9935	2409	11	*	*	NFP
9935	2409	12	BREAD	bread	NN
9935	2409	13	-	-	HYPH
9935	2409	14	MAKING	make	VBG
9935	2409	15	REQUIREMENTS	requirements	NN
9935	2409	16	IMPORTANCE	importance	NN
9935	2409	17	OF	of	IN
9935	2409	18	BREAD	BREAD	NNP
9935	2409	19	AS	as	IN
9935	2409	20	FOOD	food	NN
9935	2409	21	1	1	CD
9935	2409	22	.	.	.
9935	2410	1	BREAD	BREAD	NNP
9935	2410	2	is	be	VBZ
9935	2410	3	sometimes	sometimes	RB
9935	2410	4	defined	define	VBN
9935	2410	5	as	as	IN
9935	2410	6	any	any	DT
9935	2410	7	form	form	NN
9935	2410	8	of	of	IN
9935	2410	9	baked	baked	JJ
9935	2410	10	flour	flour	NN
9935	2410	11	,	,	,
9935	2410	12	but	but	CC
9935	2410	13	as	as	IN
9935	2410	14	the	the	DT
9935	2410	15	word	word	NN
9935	2410	16	is	be	VBZ
9935	2410	17	commonly	commonly	RB
9935	2410	18	understood	understand	VBN
9935	2410	19	it	-PRON-	PRP
9935	2410	20	means	mean	VBZ
9935	2410	21	only	only	RB
9935	2410	22	those	those	DT
9935	2410	23	forms	form	NNS
9935	2410	24	of	of	IN
9935	2410	25	baked	bake	VBN
9935	2410	26	flour	flour	NN
9935	2410	27	which	which	WDT
9935	2410	28	contain	contain	VBP
9935	2410	29	some	some	DT
9935	2410	30	leavening	leavening	JJ
9935	2410	31	substance	substance	NN
9935	2410	32	that	that	WDT
9935	2410	33	produces	produce	VBZ
9935	2410	34	fermentation	fermentation	NN
9935	2410	35	.	.	.
9935	2411	1	The	the	DT
9935	2411	2	making	making	NN
9935	2411	3	of	of	IN
9935	2411	4	bread	bread	NN
9935	2411	5	has	have	VBZ
9935	2411	6	come	come	VBN
9935	2411	7	down	down	RP
9935	2411	8	through	through	IN
9935	2411	9	the	the	DT
9935	2411	10	ages	age	NNS
9935	2411	11	from	from	IN
9935	2411	12	the	the	DT
9935	2411	13	simplest	simple	JJS
9935	2411	14	methods	method	NNS
9935	2411	15	practiced	practice	VBN
9935	2411	16	by	by	IN
9935	2411	17	the	the	DT
9935	2411	18	most	most	RBS
9935	2411	19	primitive	primitive	JJ
9935	2411	20	peoples	people	NNS
9935	2411	21	to	to	IN
9935	2411	22	the	the	DT
9935	2411	23	more	more	RBR
9935	2411	24	elaborate	elaborate	JJ
9935	2411	25	processes	process	NNS
9935	2411	26	of	of	IN
9935	2411	27	the	the	DT
9935	2411	28	present	present	JJ
9935	2411	29	day	day	NN
9935	2411	30	.	.	.
9935	2412	1	In	in	IN
9935	2412	2	truth	truth	NN
9935	2412	3	,	,	,
9935	2412	4	to	to	TO
9935	2412	5	study	study	VB
9935	2412	6	the	the	DT
9935	2412	7	history	history	NN
9935	2412	8	of	of	IN
9935	2412	9	bread	bread	NN
9935	2412	10	making	making	NN
9935	2412	11	would	would	MD
9935	2412	12	amount	amount	VB
9935	2412	13	to	to	IN
9935	2412	14	studying	study	VBG
9935	2412	15	the	the	DT
9935	2412	16	accounts	account	NNS
9935	2412	17	of	of	IN
9935	2412	18	the	the	DT
9935	2412	19	progress	progress	NN
9935	2412	20	that	that	WDT
9935	2412	21	has	have	VBZ
9935	2412	22	been	be	VBN
9935	2412	23	made	make	VBN
9935	2412	24	by	by	IN
9935	2412	25	the	the	DT
9935	2412	26	human	human	JJ
9935	2412	27	race	race	NN
9935	2412	28	.	.	.
9935	2413	1	Still	still	RB
9935	2413	2	,	,	,
9935	2413	3	in	in	IN
9935	2413	4	order	order	NN
9935	2413	5	that	that	IN
9935	2413	6	the	the	DT
9935	2413	7	production	production	NN
9935	2413	8	of	of	IN
9935	2413	9	bread	bread	NN
9935	2413	10	from	from	IN
9935	2413	11	suitable	suitable	JJ
9935	2413	12	ingredients	ingredient	NNS
9935	2413	13	may	may	MD
9935	2413	14	be	be	VB
9935	2413	15	fully	fully	RB
9935	2413	16	understood	understand	VBN
9935	2413	17	,	,	,
9935	2413	18	it	-PRON-	PRP
9935	2413	19	will	will	MD
9935	2413	20	be	be	VB
9935	2413	21	well	well	JJ
9935	2413	22	to	to	TO
9935	2413	23	note	note	VB
9935	2413	24	the	the	DT
9935	2413	25	advancement	advancement	NN
9935	2413	26	that	that	WDT
9935	2413	27	has	have	VBZ
9935	2413	28	been	be	VBN
9935	2413	29	made	make	VBN
9935	2413	30	.	.	.
9935	2414	1	2	2	LS
9935	2414	2	.	.	.
9935	2415	1	In	in	IN
9935	2415	2	the	the	DT
9935	2415	3	earliest	early	JJS
9935	2415	4	times	time	NNS
9935	2415	5	,	,	,
9935	2415	6	what	what	WP
9935	2415	7	was	be	VBD
9935	2415	8	used	use	VBN
9935	2415	9	as	as	IN
9935	2415	10	bread	bread	NN
9935	2415	11	was	be	VBD
9935	2415	12	made	make	VBN
9935	2415	13	in	in	IN
9935	2415	14	much	much	RB
9935	2415	15	the	the	DT
9935	2415	16	same	same	JJ
9935	2415	17	way	way	NN
9935	2415	18	as	as	IN
9935	2415	19	it	-PRON-	PRP
9935	2415	20	is	be	VBZ
9935	2415	21	today	today	NN
9935	2415	22	by	by	IN
9935	2415	23	many	many	JJ
9935	2415	24	uncivilized	uncivilized	JJ
9935	2415	25	and	and	CC
9935	2415	26	semicivilized	semicivilized	JJ
9935	2415	27	people	people	NNS
9935	2415	28	.	.	.
9935	2416	1	The	the	DT
9935	2416	2	grain	grain	NN
9935	2416	3	was	be	VBD
9935	2416	4	ground	grind	VBN
9935	2416	5	between	between	IN
9935	2416	6	stones	stone	NNS
9935	2416	7	,	,	,
9935	2416	8	usually	usually	RB
9935	2416	9	by	by	IN
9935	2416	10	hand	hand	NN
9935	2416	11	,	,	,
9935	2416	12	and	and	CC
9935	2416	13	then	then	RB
9935	2416	14	mixed	mix	VBN
9935	2416	15	with	with	IN
9935	2416	16	water	water	NN
9935	2416	17	to	to	TO
9935	2416	18	form	form	VB
9935	2416	19	a	a	DT
9935	2416	20	dough	dough	NN
9935	2416	21	;	;	:
9935	2416	22	then	then	RB
9935	2416	23	this	this	DT
9935	2416	24	dough	dough	NN
9935	2416	25	was	be	VBD
9935	2416	26	formed	form	VBN
9935	2416	27	into	into	IN
9935	2416	28	flat	flat	JJ
9935	2416	29	,	,	,
9935	2416	30	compact	compact	JJ
9935	2416	31	cakes	cake	NNS
9935	2416	32	and	and	CC
9935	2416	33	baked	bake	VBD
9935	2416	34	in	in	IN
9935	2416	35	hot	hot	JJ
9935	2416	36	ashes	ashe	NNS
9935	2416	37	,	,	,
9935	2416	38	the	the	DT
9935	2416	39	result	result	NN
9935	2416	40	being	be	VBG
9935	2416	41	a	a	DT
9935	2416	42	food	food	NN
9935	2416	43	very	very	RB
9935	2416	44	difficult	difficult	JJ
9935	2416	45	to	to	TO
9935	2416	46	digest	digest	VB
9935	2416	47	.	.	.
9935	2417	1	Later	later	RB
9935	2417	2	on	on	RB
9935	2417	3	,	,	,
9935	2417	4	some	some	DT
9935	2417	5	one	one	CD
9935	2417	6	discovered	discover	VBD
9935	2417	7	that	that	IN
9935	2417	8	by	by	IN
9935	2417	9	allowing	allow	VBG
9935	2417	10	the	the	DT
9935	2417	11	dough	dough	NN
9935	2417	12	to	to	TO
9935	2417	13	stand	stand	VB
9935	2417	14	until	until	IN
9935	2417	15	fermentation	fermentation	NN
9935	2417	16	took	take	VBD
9935	2417	17	place	place	NN
9935	2417	18	and	and	CC
9935	2417	19	then	then	RB
9935	2417	20	mixing	mix	VBG
9935	2417	21	it	-PRON-	PRP
9935	2417	22	with	with	IN
9935	2417	23	new	new	JJ
9935	2417	24	dough	dough	NN
9935	2417	25	,	,	,
9935	2417	26	the	the	DT
9935	2417	27	whole	whole	JJ
9935	2417	28	mass	mass	NN
9935	2417	29	would	would	MD
9935	2417	30	rise	rise	VB
9935	2417	31	,	,	,
9935	2417	32	and	and	CC
9935	2417	33	also	also	RB
9935	2417	34	that	that	DT
9935	2417	35	by	by	IN
9935	2417	36	subjecting	subject	VBG
9935	2417	37	this	this	DT
9935	2417	38	mass	mass	NN
9935	2417	39	to	to	IN
9935	2417	40	the	the	DT
9935	2417	41	action	action	NN
9935	2417	42	of	of	IN
9935	2417	43	heat	heat	NN
9935	2417	44	,	,	,
9935	2417	45	that	that	RB
9935	2417	46	is	is	RB
9935	2417	47	,	,	,
9935	2417	48	baking	bake	VBG
9935	2417	49	it	-PRON-	PRP
9935	2417	50	,	,	,
9935	2417	51	the	the	DT
9935	2417	52	mass	mass	NN
9935	2417	53	would	would	MD
9935	2417	54	be	be	VB
9935	2417	55	held	hold	VBN
9935	2417	56	in	in	IN
9935	2417	57	place	place	NN
9935	2417	58	and	and	CC
9935	2417	59	become	become	VB
9935	2417	60	a	a	DT
9935	2417	61	loaf	loaf	NN
9935	2417	62	of	of	IN
9935	2417	63	raised	raise	VBN
9935	2417	64	bread	bread	NN
9935	2417	65	that	that	WDT
9935	2417	66	was	be	VBD
9935	2417	67	lighter	light	JJR
9935	2417	68	and	and	CC
9935	2417	69	,	,	,
9935	2417	70	of	of	IN
9935	2417	71	course	course	NN
9935	2417	72	,	,	,
9935	2417	73	more	more	RBR
9935	2417	74	digestible	digestible	JJ
9935	2417	75	.	.	.
9935	2418	1	It	-PRON-	PRP
9935	2418	2	was	be	VBD
9935	2418	3	this	this	DT
9935	2418	4	discovery	discovery	NN
9935	2418	5	that	that	WDT
9935	2418	6	led	lead	VBD
9935	2418	7	up	up	RP
9935	2418	8	to	to	IN
9935	2418	9	the	the	DT
9935	2418	10	modern	modern	JJ
9935	2418	11	bread	bread	NN
9935	2418	12	-	-	HYPH
9935	2418	13	making	make	VBG
9935	2418	14	processes	process	NNS
9935	2418	15	,	,	,
9935	2418	16	in	in	IN
9935	2418	17	which	which	WDT
9935	2418	18	substances	substance	NNS
9935	2418	19	known	know	VBN
9935	2418	20	as	as	IN
9935	2418	21	_	_	NNP
9935	2418	22	leavening	leaven	VBG
9935	2418	23	agents	agent	NNS
9935	2418	24	_	_	NNP
9935	2418	25	,	,	,
9935	2418	26	or	or	CC
9935	2418	27	_	_	NNP
9935	2418	28	ferments	ferment	NNS
9935	2418	29	_	_	NNP
9935	2418	30	,	,	,
9935	2418	31	are	be	VBP
9935	2418	32	used	use	VBN
9935	2418	33	to	to	TO
9935	2418	34	make	make	VB
9935	2418	35	bread	bread	NN
9935	2418	36	light	light	NN
9935	2418	37	,	,	,
9935	2418	38	or	or	CC
9935	2418	39	porous	porous	JJ
9935	2418	40	.	.	.
9935	2419	1	Chief	chief	NN
9935	2419	2	among	among	IN
9935	2419	3	the	the	DT
9935	2419	4	substances	substance	NNS
9935	2419	5	is	be	VBZ
9935	2419	6	yeast	yeast	NN
9935	2419	7	,	,	,
9935	2419	8	a	a	DT
9935	2419	9	microscopic	microscopic	JJ
9935	2419	10	plant	plant	NN
9935	2419	11	that	that	WDT
9935	2419	12	produces	produce	VBZ
9935	2419	13	fermentation	fermentation	NN
9935	2419	14	under	under	IN
9935	2419	15	favorable	favorable	JJ
9935	2419	16	conditions	condition	NNS
9935	2419	17	.	.	.
9935	2420	1	Indeed	indeed	RB
9935	2420	2	,	,	,
9935	2420	3	so	so	RB
9935	2420	4	important	important	JJ
9935	2420	5	is	be	VBZ
9935	2420	6	this	this	DT
9935	2420	7	ferment	ferment	NN
9935	2420	8	that	that	IN
9935	2420	9	,	,	,
9935	2420	10	in	in	IN
9935	2420	11	the	the	DT
9935	2420	12	United	United	NNP
9935	2420	13	States	States	NNP
9935	2420	14	,	,	,
9935	2420	15	whenever	whenever	WRB
9935	2420	16	the	the	DT
9935	2420	17	term	term	NN
9935	2420	18	_	_	NNP
9935	2420	19	bread	bread	NN
9935	2420	20	_	_	NNP
9935	2420	21	is	be	VBZ
9935	2420	22	used	use	VBN
9935	2420	23	alone	alone	RB
9935	2420	24	it	-PRON-	PRP
9935	2420	25	means	mean	VBZ
9935	2420	26	_	_	NNP
9935	2420	27	yeast	yeast	NN
9935	2420	28	_	_	NNP
9935	2420	29	,	,	,
9935	2420	30	or	or	CC
9935	2420	31	_	_	NNP
9935	2420	32	leavened	leaven	VBD
9935	2420	33	_	_	NNP
9935	2420	34	,	,	,
9935	2420	35	_	_	NNP
9935	2420	36	bread	bread	NN
9935	2420	37	_	_	NNP
9935	2420	38	,	,	,
9935	2420	39	whereas	whereas	IN
9935	2420	40	,	,	,
9935	2420	41	when	when	WRB
9935	2420	42	other	other	JJ
9935	2420	43	leavening	leavening	JJ
9935	2420	44	agents	agent	NNS
9935	2420	45	are	be	VBP
9935	2420	46	used	use	VBN
9935	2420	47	,	,	,
9935	2420	48	the	the	DT
9935	2420	49	bread	bread	NN
9935	2420	50	is	be	VBZ
9935	2420	51	referred	refer	VBN
9935	2420	52	to	to	IN
9935	2420	53	as	as	IN
9935	2420	54	_	_	NNP
9935	2420	55	hot	hot	JJ
9935	2420	56	bread	bread	NN
9935	2420	57	_	_	NNP
9935	2420	58	,	,	,
9935	2420	59	or	or	CC
9935	2420	60	_	_	NNP
9935	2420	61	quick	quick	JJ
9935	2420	62	bread	bread	NN
9935	2420	63	_	_	NNP
9935	2420	64	,	,	,
9935	2420	65	as	as	IN
9935	2420	66	is	be	VBZ
9935	2420	67	fully	fully	RB
9935	2420	68	explained	explain	VBN
9935	2420	69	in	in	IN
9935	2420	70	another	another	DT
9935	2420	71	Section	Section	NNP
9935	2420	72	.	.	.
9935	2421	1	It	-PRON-	PRP
9935	2421	2	will	will	MD
9935	2421	3	be	be	VB
9935	2421	4	well	well	JJ
9935	2421	5	to	to	TO
9935	2421	6	note	note	VB
9935	2421	7	this	this	DT
9935	2421	8	fact	fact	NN
9935	2421	9	,	,	,
9935	2421	10	for	for	IN
9935	2421	11	in	in	IN
9935	2421	12	all	all	DT
9935	2421	13	cases	case	NNS
9935	2421	14	throughout	throughout	IN
9935	2421	15	these	these	DT
9935	2421	16	cookery	cookery	JJ
9935	2421	17	lessons	lesson	NNS
9935	2421	18	yeast	yeast	NN
9935	2421	19	,	,	,
9935	2421	20	or	or	CC
9935	2421	21	leavened	leaven	VBN
9935	2421	22	,	,	,
9935	2421	23	bread	bread	NN
9935	2421	24	is	be	VBZ
9935	2421	25	always	always	RB
9935	2421	26	meant	mean	VBN
9935	2421	27	when	when	WRB
9935	2421	28	the	the	DT
9935	2421	29	term	term	NN
9935	2421	30	bread	bread	NN
9935	2421	31	is	be	VBZ
9935	2421	32	used	use	VBN
9935	2421	33	alone	alone	RB
9935	2421	34	.	.	.
9935	2422	1	3	3	LS
9935	2422	2	.	.	.
9935	2423	1	References	reference	NNS
9935	2423	2	in	in	IN
9935	2423	3	the	the	DT
9935	2423	4	history	history	NN
9935	2423	5	of	of	IN
9935	2423	6	the	the	DT
9935	2423	7	ancient	ancient	JJ
9935	2423	8	Hebrews	Hebrews	NNPS
9935	2423	9	show	show	VBP
9935	2423	10	that	that	IN
9935	2423	11	bread	bread	NN
9935	2423	12	made	make	VBN
9935	2423	13	light	light	JJ
9935	2423	14	by	by	IN
9935	2423	15	means	mean	NNS
9935	2423	16	of	of	IN
9935	2423	17	fermentation	fermentation	NN
9935	2423	18	was	be	VBD
9935	2423	19	known	know	VBN
9935	2423	20	thousands	thousand	NNS
9935	2423	21	of	of	IN
9935	2423	22	years	year	NNS
9935	2423	23	ago	ago	RB
9935	2423	24	,	,	,
9935	2423	25	but	but	CC
9935	2423	26	it	-PRON-	PRP
9935	2423	27	was	be	VBD
9935	2423	28	not	not	RB
9935	2423	29	until	until	IN
9935	2423	30	after	after	IN
9935	2423	31	the	the	DT
9935	2423	32	accidental	accidental	JJ
9935	2423	33	discovery	discovery	NN
9935	2423	34	of	of	IN
9935	2423	35	the	the	DT
9935	2423	36	action	action	NN
9935	2423	37	of	of	IN
9935	2423	38	yeast	yeast	NN
9935	2423	39	that	that	WDT
9935	2423	40	the	the	DT
9935	2423	41	making	making	NN
9935	2423	42	of	of	IN
9935	2423	43	wholesome	wholesome	JJ
9935	2423	44	and	and	CC
9935	2423	45	digestible	digestible	JJ
9935	2423	46	bread	bread	NN
9935	2423	47	became	become	VBD
9935	2423	48	possible	possible	JJ
9935	2423	49	.	.	.
9935	2424	1	Through	through	IN
9935	2424	2	this	this	DT
9935	2424	3	important	important	JJ
9935	2424	4	advance	advance	NN
9935	2424	5	in	in	IN
9935	2424	6	the	the	DT
9935	2424	7	making	making	NN
9935	2424	8	of	of	IN
9935	2424	9	bread	bread	NN
9935	2424	10	came	come	VBD
9935	2424	11	a	a	DT
9935	2424	12	demand	demand	NN
9935	2424	13	for	for	IN
9935	2424	14	better	well	JJR
9935	2424	15	grains	grain	NNS
9935	2424	16	and	and	CC
9935	2424	17	more	more	JJR
9935	2424	18	improved	improve	VBN
9935	2424	19	methods	method	NNS
9935	2424	20	of	of	IN
9935	2424	21	making	make	VBG
9935	2424	22	flour	flour	NN
9935	2424	23	.	.	.
9935	2425	1	Indeed	indeed	RB
9935	2425	2	,	,	,
9935	2425	3	so	so	RB
9935	2425	4	much	much	JJ
9935	2425	5	attention	attention	NN
9935	2425	6	has	have	VBZ
9935	2425	7	been	be	VBN
9935	2425	8	given	give	VBN
9935	2425	9	to	to	IN
9935	2425	10	these	these	DT
9935	2425	11	matters	matter	NNS
9935	2425	12	that	that	IN
9935	2425	13	at	at	IN
9935	2425	14	present	present	JJ
9935	2425	15	the	the	DT
9935	2425	16	three	three	CD
9935	2425	17	important	important	JJ
9935	2425	18	processes	process	NNS
9935	2425	19	relating	relate	VBG
9935	2425	20	to	to	IN
9935	2425	21	bread	bread	NN
9935	2425	22	-	-	HYPH
9935	2425	23	making	making	NN
9935	2425	24	--	--	:
9935	2425	25	the	the	DT
9935	2425	26	raising	raising	NN
9935	2425	27	of	of	IN
9935	2425	28	wheat	wheat	NN
9935	2425	29	,	,	,
9935	2425	30	the	the	DT
9935	2425	31	milling	milling	NN
9935	2425	32	of	of	IN
9935	2425	33	flour	flour	NN
9935	2425	34	,	,	,
9935	2425	35	and	and	CC
9935	2425	36	the	the	DT
9935	2425	37	manufacture	manufacture	NN
9935	2425	38	of	of	IN
9935	2425	39	yeast	yeast	NN
9935	2425	40	--	--	:
9935	2425	41	are	be	VBP
9935	2425	42	carefully	carefully	RB
9935	2425	43	and	and	CC
9935	2425	44	scientifically	scientifically	RB
9935	2425	45	performed	perform	VBN
9935	2425	46	.	.	.
9935	2426	1	These	these	DT
9935	2426	2	industries	industry	NNS
9935	2426	3	,	,	,
9935	2426	4	together	together	RB
9935	2426	5	with	with	IN
9935	2426	6	the	the	DT
9935	2426	7	commercial	commercial	JJ
9935	2426	8	manufacture	manufacture	NN
9935	2426	9	of	of	IN
9935	2426	10	bread	bread	NN
9935	2426	11	,	,	,
9935	2426	12	occupy	occupy	VBP
9935	2426	13	an	an	DT
9935	2426	14	important	important	JJ
9935	2426	15	place	place	NN
9935	2426	16	in	in	IN
9935	2426	17	the	the	DT
9935	2426	18	business	business	NN
9935	2426	19	of	of	IN
9935	2426	20	practically	practically	RB
9935	2426	21	all	all	DT
9935	2426	22	civilized	civilized	JJ
9935	2426	23	nations	nation	NNS
9935	2426	24	.	.	.
9935	2427	1	4	4	LS
9935	2427	2	.	.	.
9935	2428	1	Among	among	IN
9935	2428	2	people	people	NNS
9935	2428	3	who	who	WP
9935	2428	4	are	be	VBP
9935	2428	5	not	not	RB
9935	2428	6	highly	highly	RB
9935	2428	7	civilized	civilized	JJ
9935	2428	8	,	,	,
9935	2428	9	bread	bread	NN
9935	2428	10	forms	form	VBZ
9935	2428	11	the	the	DT
9935	2428	12	chief	chief	JJ
9935	2428	13	article	article	NN
9935	2428	14	of	of	IN
9935	2428	15	food	food	NN
9935	2428	16	and	and	CC
9935	2428	17	often	often	RB
9935	2428	18	almost	almost	RB
9935	2428	19	the	the	DT
9935	2428	20	entire	entire	JJ
9935	2428	21	diet	diet	NN
9935	2428	22	,	,	,
9935	2428	23	even	even	RB
9935	2428	24	at	at	IN
9935	2428	25	the	the	DT
9935	2428	26	present	present	JJ
9935	2428	27	time	time	NN
9935	2428	28	;	;	:
9935	2428	29	but	but	CC
9935	2428	30	as	as	IN
9935	2428	31	man	man	NN
9935	2428	32	progresses	progress	VBZ
9935	2428	33	in	in	IN
9935	2428	34	civilization	civilization	NN
9935	2428	35	he	-PRON-	PRP
9935	2428	36	seems	seem	VBZ
9935	2428	37	to	to	TO
9935	2428	38	require	require	VB
9935	2428	39	a	a	DT
9935	2428	40	greater	great	JJR
9935	2428	41	variety	variety	NN
9935	2428	42	of	of	IN
9935	2428	43	food	food	NN
9935	2428	44	,	,	,
9935	2428	45	and	and	CC
9935	2428	46	he	-PRON-	PRP
9935	2428	47	accordingly	accordingly	RB
9935	2428	48	devises	devise	VBZ
9935	2428	49	means	mean	NNS
9935	2428	50	of	of	IN
9935	2428	51	getting	get	VBG
9935	2428	52	it	-PRON-	PRP
9935	2428	53	.	.	.
9935	2429	1	Since	since	IN
9935	2429	2	bread	bread	NN
9935	2429	3	is	be	VBZ
9935	2429	4	only	only	RB
9935	2429	5	one	one	CD
9935	2429	6	of	of	IN
9935	2429	7	the	the	DT
9935	2429	8	many	many	JJ
9935	2429	9	foods	food	NNS
9935	2429	10	he	-PRON-	PRP
9935	2429	11	finds	find	VBZ
9935	2429	12	at	at	IN
9935	2429	13	his	-PRON-	PRP$
9935	2429	14	disposal	disposal	NN
9935	2429	15	,	,	,
9935	2429	16	it	-PRON-	PRP
9935	2429	17	does	do	VBZ
9935	2429	18	not	not	RB
9935	2429	19	assume	assume	VB
9935	2429	20	a	a	DT
9935	2429	21	place	place	NN
9935	2429	22	of	of	IN
9935	2429	23	so	so	RB
9935	2429	24	much	much	JJ
9935	2429	25	importance	importance	NN
9935	2429	26	in	in	IN
9935	2429	27	present	present	JJ
9935	2429	28	-	-	HYPH
9935	2429	29	day	day	NN
9935	2429	30	meals	meal	NNS
9935	2429	31	as	as	IN
9935	2429	32	it	-PRON-	PRP
9935	2429	33	formerly	formerly	RB
9935	2429	34	did	do	VBD
9935	2429	35	.	.	.
9935	2430	1	However	however	RB
9935	2430	2	,	,	,
9935	2430	3	it	-PRON-	PRP
9935	2430	4	still	still	RB
9935	2430	5	makes	make	VBZ
9935	2430	6	up	up	RP
9935	2430	7	a	a	DT
9935	2430	8	sufficient	sufficient	JJ
9935	2430	9	proportion	proportion	NN
9935	2430	10	of	of	IN
9935	2430	11	the	the	DT
9935	2430	12	food	food	NN
9935	2430	13	of	of	IN
9935	2430	14	every	every	DT
9935	2430	15	family	family	NN
9935	2430	16	to	to	TO
9935	2430	17	warrant	warrant	VB
9935	2430	18	such	such	JJ
9935	2430	19	careful	careful	JJ
9935	2430	20	and	and	CC
9935	2430	21	extensive	extensive	JJ
9935	2430	22	study	study	NN
9935	2430	23	,	,	,
9935	2430	24	as	as	RB
9935	2430	25	well	well	RB
9935	2430	26	as	as	IN
9935	2430	27	such	such	JJ
9935	2430	28	mastery	mastery	NN
9935	2430	29	of	of	IN
9935	2430	30	the	the	DT
9935	2430	31	processes	process	NNS
9935	2430	32	involved	involve	VBN
9935	2430	33	,	,	,
9935	2430	34	that	that	IN
9935	2430	35	the	the	DT
9935	2430	36	housewife	housewife	NN
9935	2430	37	may	may	MD
9935	2430	38	present	present	VB
9935	2430	39	to	to	IN
9935	2430	40	her	-PRON-	PRP$
9935	2430	41	family	family	NN
9935	2430	42	only	only	RB
9935	2430	43	the	the	DT
9935	2430	44	best	good	JJS
9935	2430	45	quality	quality	NN
9935	2430	46	of	of	IN
9935	2430	47	this	this	DT
9935	2430	48	food	food	NN
9935	2430	49	.	.	.
9935	2431	1	Although	although	IN
9935	2431	2	it	-PRON-	PRP
9935	2431	3	does	do	VBZ
9935	2431	4	not	not	RB
9935	2431	5	have	have	VB
9935	2431	6	such	such	JJ
9935	2431	7	extensive	extensive	JJ
9935	2431	8	use	use	NN
9935	2431	9	as	as	IN
9935	2431	10	it	-PRON-	PRP
9935	2431	11	had	have	VBD
9935	2431	12	in	in	IN
9935	2431	13	the	the	DT
9935	2431	14	past	past	NN
9935	2431	15	,	,	,
9935	2431	16	bread	bread	NN
9935	2431	17	of	of	IN
9935	2431	18	some	some	DT
9935	2431	19	description	description	NN
9935	2431	20	,	,	,
9935	2431	21	whether	whether	IN
9935	2431	22	in	in	IN
9935	2431	23	the	the	DT
9935	2431	24	form	form	NN
9935	2431	25	of	of	IN
9935	2431	26	loaves	loaf	NNS
9935	2431	27	,	,	,
9935	2431	28	biscuits	biscuit	NNS
9935	2431	29	,	,	,
9935	2431	30	or	or	CC
9935	2431	31	rolls	roll	NNS
9935	2431	32	,	,	,
9935	2431	33	forms	form	VBZ
9935	2431	34	a	a	DT
9935	2431	35	part	part	NN
9935	2431	36	of	of	IN
9935	2431	37	each	each	DT
9935	2431	38	meal	meal	NN
9935	2431	39	in	in	IN
9935	2431	40	every	every	DT
9935	2431	41	household	household	NN
9935	2431	42	.	.	.
9935	2432	1	This	this	DT
9935	2432	2	fact	fact	NN
9935	2432	3	proves	prove	VBZ
9935	2432	4	that	that	IN
9935	2432	5	,	,	,
9935	2432	6	with	with	IN
9935	2432	7	the	the	DT
9935	2432	8	exception	exception	NN
9935	2432	9	of	of	IN
9935	2432	10	milk	milk	NN
9935	2432	11	,	,	,
9935	2432	12	it	-PRON-	PRP
9935	2432	13	is	be	VBZ
9935	2432	14	more	more	RBR
9935	2432	15	frequently	frequently	RB
9935	2432	16	eaten	eat	VBN
9935	2432	17	than	than	IN
9935	2432	18	any	any	DT
9935	2432	19	other	other	JJ
9935	2432	20	food	food	NN
9935	2432	21	.	.	.
9935	2433	1	A	a	DT
9935	2433	2	food	food	NN
9935	2433	3	so	so	RB
9935	2433	4	constantly	constantly	RB
9935	2433	5	used	use	VBD
9935	2433	6	contributes	contribute	NNS
9935	2433	7	very	very	RB
9935	2433	8	largely	largely	RB
9935	2433	9	to	to	IN
9935	2433	10	the	the	DT
9935	2433	11	family	family	NN
9935	2433	12	's	's	POS
9935	2433	13	health	health	NN
9935	2433	14	if	if	IN
9935	2433	15	it	-PRON-	PRP
9935	2433	16	is	be	VBZ
9935	2433	17	properly	properly	RB
9935	2433	18	made	make	VBN
9935	2433	19	.	.	.
9935	2434	1	However	however	RB
9935	2434	2	,	,	,
9935	2434	3	there	there	EX
9935	2434	4	is	be	VBZ
9935	2434	5	possibly	possibly	RB
9935	2434	6	nothing	nothing	NN
9935	2434	7	in	in	IN
9935	2434	8	the	the	DT
9935	2434	9	whole	whole	JJ
9935	2434	10	range	range	NN
9935	2434	11	of	of	IN
9935	2434	12	domestic	domestic	JJ
9935	2434	13	life	life	NN
9935	2434	14	that	that	WDT
9935	2434	15	so	so	RB
9935	2434	16	disturbs	disturb	VBZ
9935	2434	17	the	the	DT
9935	2434	18	welfare	welfare	NN
9935	2434	19	of	of	IN
9935	2434	20	the	the	DT
9935	2434	21	entire	entire	JJ
9935	2434	22	family	family	NN
9935	2434	23	as	as	IN
9935	2434	24	an	an	DT
9935	2434	25	inferior	inferior	JJ
9935	2434	26	quality	quality	NN
9935	2434	27	of	of	IN
9935	2434	28	this	this	DT
9935	2434	29	food	food	NN
9935	2434	30	,	,	,
9935	2434	31	which	which	WDT
9935	2434	32	,	,	,
9935	2434	33	besides	besides	IN
9935	2434	34	proving	prove	VBG
9935	2434	35	detrimental	detrimental	JJ
9935	2434	36	to	to	IN
9935	2434	37	the	the	DT
9935	2434	38	digestion	digestion	NN
9935	2434	39	,	,	,
9935	2434	40	adds	add	VBZ
9935	2434	41	materially	materially	RB
9935	2434	42	to	to	IN
9935	2434	43	the	the	DT
9935	2434	44	household	household	NN
9935	2434	45	expense	expense	NN
9935	2434	46	.	.	.
9935	2435	1	5	5	CD
9935	2435	2	.	.	.
9935	2436	1	Of	of	RB
9935	2436	2	course	course	RB
9935	2436	3	,	,	,
9935	2436	4	in	in	IN
9935	2436	5	many	many	JJ
9935	2436	6	bakeries	bakery	NNS
9935	2436	7	,	,	,
9935	2436	8	bread	bread	NN
9935	2436	9	of	of	IN
9935	2436	10	an	an	DT
9935	2436	11	excellent	excellent	JJ
9935	2436	12	quality	quality	NN
9935	2436	13	is	be	VBZ
9935	2436	14	made	make	VBN
9935	2436	15	in	in	IN
9935	2436	16	a	a	DT
9935	2436	17	perfectly	perfectly	RB
9935	2436	18	hygienic	hygienic	JJ
9935	2436	19	manner	manner	NN
9935	2436	20	,	,	,
9935	2436	21	and	and	CC
9935	2436	22	to	to	TO
9935	2436	23	be	be	VB
9935	2436	24	able	able	JJ
9935	2436	25	to	to	TO
9935	2436	26	procure	procure	VB
9935	2436	27	such	such	JJ
9935	2436	28	bread	bread	NN
9935	2436	29	is	be	VBZ
9935	2436	30	a	a	DT
9935	2436	31	wonderful	wonderful	JJ
9935	2436	32	help	help	NN
9935	2436	33	to	to	IN
9935	2436	34	the	the	DT
9935	2436	35	busy	busy	JJ
9935	2436	36	housewife	housewife	NN
9935	2436	37	or	or	CC
9935	2436	38	to	to	IN
9935	2436	39	the	the	DT
9935	2436	40	woman	woman	NN
9935	2436	41	who	who	WP
9935	2436	42	finds	find	VBZ
9935	2436	43	it	-PRON-	PRP
9935	2436	44	inconvenient	inconvenient	JJ
9935	2436	45	to	to	TO
9935	2436	46	make	make	VB
9935	2436	47	her	-PRON-	PRP$
9935	2436	48	own	own	JJ
9935	2436	49	bread	bread	NN
9935	2436	50	.	.	.
9935	2437	1	Still	still	RB
9935	2437	2	,	,	,
9935	2437	3	practically	practically	RB
9935	2437	4	every	every	DT
9935	2437	5	person	person	NN
9935	2437	6	enjoys	enjoy	VBZ
9935	2437	7	"	"	``
9935	2437	8	home	home	NN
9935	2437	9	-	-	HYPH
9935	2437	10	made	make	VBN
9935	2437	11	"	"	''
9935	2437	12	bread	bread	NN
9935	2437	13	so	so	RB
9935	2437	14	much	much	RB
9935	2437	15	more	more	JJR
9935	2437	16	than	than	IN
9935	2437	17	what	what	WP
9935	2437	18	is	be	VBZ
9935	2437	19	made	make	VBN
9935	2437	20	commercially	commercially	RB
9935	2437	21	that	that	IN
9935	2437	22	the	the	DT
9935	2437	23	housewife	housewife	NN
9935	2437	24	will	will	MD
9935	2437	25	do	do	VB
9935	2437	26	well	well	RB
9935	2437	27	to	to	TO
9935	2437	28	make	make	VB
9935	2437	29	a	a	DT
9935	2437	30	careful	careful	JJ
9935	2437	31	study	study	NN
9935	2437	32	of	of	IN
9935	2437	33	this	this	DT
9935	2437	34	branch	branch	NN
9935	2437	35	of	of	IN
9935	2437	36	cookery	cookery	NN
9935	2437	37	.	.	.
9935	2438	1	If	if	IN
9935	2438	2	it	-PRON-	PRP
9935	2438	3	is	be	VBZ
9935	2438	4	properly	properly	RB
9935	2438	5	understood	understand	VBN
9935	2438	6	,	,	,
9935	2438	7	it	-PRON-	PRP
9935	2438	8	will	will	MD
9935	2438	9	not	not	RB
9935	2438	10	be	be	VB
9935	2438	11	found	find	VBN
9935	2438	12	difficult	difficult	JJ
9935	2438	13	;	;	:
9935	2438	14	but	but	CC
9935	2438	15	the	the	DT
9935	2438	16	woman	woman	NN
9935	2438	17	who	who	WP
9935	2438	18	takes	take	VBZ
9935	2438	19	it	-PRON-	PRP
9935	2438	20	up	up	RP
9935	2438	21	must	must	MD
9935	2438	22	manifest	manifest	VB
9935	2438	23	her	-PRON-	PRP$
9935	2438	24	interest	interest	NN
9935	2438	25	to	to	TO
9935	2438	26	master	master	VB
9935	2438	27	a	a	DT
9935	2438	28	few	few	JJ
9935	2438	29	essential	essential	JJ
9935	2438	30	principles	principle	NNS
9935	2438	31	and	and	CC
9935	2438	32	to	to	TO
9935	2438	33	follow	follow	VB
9935	2438	34	them	-PRON-	PRP
9935	2438	35	explicitly	explicitly	RB
9935	2438	36	.	.	.
9935	2439	1	After	after	IN
9935	2439	2	she	-PRON-	PRP
9935	2439	3	has	have	VBZ
9935	2439	4	obtained	obtain	VBN
9935	2439	5	the	the	DT
9935	2439	6	knowledge	knowledge	NN
9935	2439	7	that	that	IN
9935	2439	8	she	-PRON-	PRP
9935	2439	9	must	must	MD
9935	2439	10	possess	possess	VB
9935	2439	11	,	,	,
9935	2439	12	experience	experience	NN
9935	2439	13	and	and	CC
9935	2439	14	practice	practice	NN
9935	2439	15	will	will	MD
9935	2439	16	give	give	VB
9935	2439	17	her	-PRON-	PRP
9935	2439	18	the	the	DT
9935	2439	19	skill	skill	NN
9935	2439	20	necessary	necessary	JJ
9935	2439	21	to	to	TO
9935	2439	22	prevent	prevent	VB
9935	2439	23	poor	poor	JJ
9935	2439	24	results	result	NNS
9935	2439	25	and	and	CC
9935	2439	26	a	a	DT
9935	2439	27	consequent	consequent	JJ
9935	2439	28	waste	waste	NN
9935	2439	29	of	of	IN
9935	2439	30	material	material	NN
9935	2439	31	.	.	.
9935	2440	1	*	*	NFP
9935	2440	2	*	*	NFP
9935	2440	3	*	*	NFP
9935	2440	4	*	*	NFP
9935	2440	5	*	*	NFP
9935	2440	6	INGREDIENTS	ingredient	NNS
9935	2440	7	FOR	for	IN
9935	2440	8	BREAD	BREAD	NNS
9935	2440	9	MAKING	make	VBG
9935	2440	10	INGREDIENTS	ingredient	NNS
9935	2440	11	REQUIRED	REQUIRED	NNP
9935	2440	12	6	6	CD
9935	2440	13	.	.	.
9935	2441	1	Possibly	possibly	RB
9935	2441	2	the	the	DT
9935	2441	3	first	first	JJ
9935	2441	4	essential	essential	JJ
9935	2441	5	to	to	IN
9935	2441	6	a	a	DT
9935	2441	7	correct	correct	JJ
9935	2441	8	knowledge	knowledge	NN
9935	2441	9	of	of	IN
9935	2441	10	bread	bread	NN
9935	2441	11	making	making	NN
9935	2441	12	is	be	VBZ
9935	2441	13	familiarity	familiarity	NN
9935	2441	14	with	with	IN
9935	2441	15	the	the	DT
9935	2441	16	ingredients	ingredient	NNS
9935	2441	17	required	require	VBN
9935	2441	18	.	.	.
9935	2442	1	These	these	DT
9935	2442	2	are	be	VBP
9935	2442	3	few	few	JJ
9935	2442	4	in	in	IN
9935	2442	5	number	number	NN
9935	2442	6	,	,	,
9935	2442	7	being	be	VBG
9935	2442	8	merely	merely	RB
9935	2442	9	flour	flour	NN
9935	2442	10	,	,	,
9935	2442	11	liquid	liquid	NN
9935	2442	12	,	,	,
9935	2442	13	which	which	WDT
9935	2442	14	may	may	MD
9935	2442	15	be	be	VB
9935	2442	16	either	either	CC
9935	2442	17	milk	milk	NN
9935	2442	18	or	or	CC
9935	2442	19	water	water	NN
9935	2442	20	,	,	,
9935	2442	21	sugar	sugar	NN
9935	2442	22	,	,	,
9935	2442	23	salt	salt	NN
9935	2442	24	,	,	,
9935	2442	25	and	and	CC
9935	2442	26	yeast	yeast	NN
9935	2442	27	;	;	:
9935	2442	28	but	but	CC
9935	2442	29	the	the	DT
9935	2442	30	nature	nature	NN
9935	2442	31	of	of	IN
9935	2442	32	these	these	DT
9935	2442	33	,	,	,
9935	2442	34	particularly	particularly	RB
9935	2442	35	the	the	DT
9935	2442	36	flour	flour	NN
9935	2442	37	and	and	CC
9935	2442	38	the	the	DT
9935	2442	39	yeast	yeast	NN
9935	2442	40	,	,	,
9935	2442	41	is	be	VBZ
9935	2442	42	such	such	JJ
9935	2442	43	as	as	IN
9935	2442	44	to	to	TO
9935	2442	45	demand	demand	VB
9935	2442	46	careful	careful	JJ
9935	2442	47	consideration	consideration	NN
9935	2442	48	.	.	.
9935	2443	1	It	-PRON-	PRP
9935	2443	2	will	will	MD
9935	2443	3	be	be	VB
9935	2443	4	admitted	admit	VBN
9935	2443	5	that	that	IN
9935	2443	6	the	the	DT
9935	2443	7	more	more	JJR
9935	2443	8	the	the	DT
9935	2443	9	housewife	housewife	NN
9935	2443	10	knows	know	VBZ
9935	2443	11	about	about	IN
9935	2443	12	bread	bread	NN
9935	2443	13	-	-	HYPH
9935	2443	14	making	make	VBG
9935	2443	15	materials	material	NNS
9935	2443	16	and	and	CC
9935	2443	17	processes	process	VBZ
9935	2443	18	the	the	DT
9935	2443	19	greater	great	JJR
9935	2443	20	will	will	MD
9935	2443	21	be	be	VB
9935	2443	22	her	-PRON-	PRP$
9935	2443	23	success	success	NN
9935	2443	24	in	in	IN
9935	2443	25	this	this	DT
9935	2443	26	work	work	NN
9935	2443	27	.	.	.
9935	2444	1	Likewise	likewise	RB
9935	2444	2	,	,	,
9935	2444	3	it	-PRON-	PRP
9935	2444	4	is	be	VBZ
9935	2444	5	extremely	extremely	RB
9935	2444	6	important	important	JJ
9935	2444	7	that	that	IN
9935	2444	8	this	this	DT
9935	2444	9	food	food	NN
9935	2444	10	be	be	VB
9935	2444	11	made	make	VBN
9935	2444	12	just	just	RB
9935	2444	13	as	as	RB
9935	2444	14	wholesome	wholesome	JJ
9935	2444	15	as	as	IN
9935	2444	16	possible	possible	JJ
9935	2444	17	,	,	,
9935	2444	18	for	for	IN
9935	2444	19	next	next	RB
9935	2444	20	to	to	IN
9935	2444	21	milk	milk	NN
9935	2444	22	and	and	CC
9935	2444	23	eggs	egg	NNS
9935	2444	24	,	,	,
9935	2444	25	bread	bread	NN
9935	2444	26	ranks	rank	VBZ
9935	2444	27	as	as	IN
9935	2444	28	a	a	DT
9935	2444	29	perfect	perfect	JJ
9935	2444	30	food	food	NN
9935	2444	31	,	,	,
9935	2444	32	containing	contain	VBG
9935	2444	33	all	all	PDT
9935	2444	34	the	the	DT
9935	2444	35	elements	element	NNS
9935	2444	36	necessary	necessary	JJ
9935	2444	37	for	for	IN
9935	2444	38	the	the	DT
9935	2444	39	growth	growth	NN
9935	2444	40	of	of	IN
9935	2444	41	the	the	DT
9935	2444	42	body	body	NN
9935	2444	43	.	.	.
9935	2445	1	This	this	DT
9935	2445	2	does	do	VBZ
9935	2445	3	not	not	RB
9935	2445	4	mean	mean	VB
9935	2445	5	,	,	,
9935	2445	6	though	though	RB
9935	2445	7	,	,	,
9935	2445	8	that	that	IN
9935	2445	9	any	any	DT
9935	2445	10	of	of	IN
9935	2445	11	these	these	DT
9935	2445	12	foods	food	NNS
9935	2445	13	used	use	VBN
9935	2445	14	as	as	IN
9935	2445	15	the	the	DT
9935	2445	16	sole	sole	JJ
9935	2445	17	article	article	NN
9935	2445	18	of	of	IN
9935	2445	19	diet	diet	NNP
9935	2445	20	would	would	MD
9935	2445	21	be	be	VB
9935	2445	22	ideal	ideal	JJ
9935	2445	23	,	,	,
9935	2445	24	but	but	CC
9935	2445	25	that	that	IN
9935	2445	26	each	each	DT
9935	2445	27	one	one	NN
9935	2445	28	of	of	IN
9935	2445	29	them	-PRON-	PRP
9935	2445	30	is	be	VBZ
9935	2445	31	of	of	IN
9935	2445	32	such	such	JJ
9935	2445	33	composition	composition	NN
9935	2445	34	that	that	IN
9935	2445	35	it	-PRON-	PRP
9935	2445	36	alone	alone	RB
9935	2445	37	would	would	MD
9935	2445	38	sustain	sustain	VB
9935	2445	39	life	life	NN
9935	2445	40	for	for	IN
9935	2445	41	a	a	DT
9935	2445	42	long	long	JJ
9935	2445	43	period	period	NN
9935	2445	44	of	of	IN
9935	2445	45	time	time	NN
9935	2445	46	.	.	.
9935	2446	1	FLOUR	flour	NN
9935	2446	2	7	7	CD
9935	2446	3	.	.	.
9935	2447	1	Grains	grain	NNS
9935	2447	2	Used	use	VBN
9935	2447	3	for	for	IN
9935	2447	4	Flour.--As	Flour.--As	NNP
9935	2447	5	has	have	VBZ
9935	2447	6	been	be	VBN
9935	2447	7	pointed	point	VBN
9935	2447	8	out	out	RP
9935	2447	9	elsewhere	elsewhere	RB
9935	2447	10	,	,	,
9935	2447	11	numerous	numerous	JJ
9935	2447	12	grains	grain	NNS
9935	2447	13	are	be	VBP
9935	2447	14	raised	raise	VBN
9935	2447	15	by	by	IN
9935	2447	16	man	man	NN
9935	2447	17	,	,	,
9935	2447	18	but	but	CC
9935	2447	19	only	only	RB
9935	2447	20	two	two	CD
9935	2447	21	of	of	IN
9935	2447	22	them	-PRON-	PRP
9935	2447	23	,	,	,
9935	2447	24	namely	namely	RB
9935	2447	25	,	,	,
9935	2447	26	wheat	wheat	NN
9935	2447	27	and	and	CC
9935	2447	28	rye	rye	NN
9935	2447	29	,	,	,
9935	2447	30	are	be	VBP
9935	2447	31	used	use	VBN
9935	2447	32	alone	alone	RB
9935	2447	33	for	for	IN
9935	2447	34	the	the	DT
9935	2447	35	making	making	NN
9935	2447	36	of	of	IN
9935	2447	37	yeast	yeast	NN
9935	2447	38	,	,	,
9935	2447	39	or	or	CC
9935	2447	40	leavened	leaven	VBN
9935	2447	41	,	,	,
9935	2447	42	bread	bread	NN
9935	2447	43	.	.	.
9935	2448	1	The	the	DT
9935	2448	2	other	other	JJ
9935	2448	3	grains	grain	NNS
9935	2448	4	,	,	,
9935	2448	5	such	such	JJ
9935	2448	6	as	as	IN
9935	2448	7	corn	corn	NN
9935	2448	8	,	,	,
9935	2448	9	rice	rice	NN
9935	2448	10	,	,	,
9935	2448	11	and	and	CC
9935	2448	12	oats	oats	NNP
9935	2448	13	,	,	,
9935	2448	14	produce	produce	VB
9935	2448	15	a	a	DT
9935	2448	16	flat	flat	JJ
9935	2448	17	,	,	,
9935	2448	18	unleavened	unleavened	JJ
9935	2448	19	cake	cake	NN
9935	2448	20	,	,	,
9935	2448	21	so	so	CC
9935	2448	22	they	-PRON-	PRP
9935	2448	23	are	be	VBP
9935	2448	24	seldom	seldom	RB
9935	2448	25	used	use	VBN
9935	2448	26	for	for	IN
9935	2448	27	bread	bread	NN
9935	2448	28	making	make	VBG
9935	2448	29	unless	unless	IN
9935	2448	30	they	-PRON-	PRP
9935	2448	31	are	be	VBP
9935	2448	32	mixed	mix	VBN
9935	2448	33	with	with	IN
9935	2448	34	white	white	JJ
9935	2448	35	flour	flour	NN
9935	2448	36	.	.	.
9935	2449	1	Wheat	wheat	NN
9935	2449	2	and	and	CC
9935	2449	3	rye	rye	NN
9935	2449	4	have	have	VBP
9935	2449	5	been	be	VBN
9935	2449	6	used	use	VBN
9935	2449	7	for	for	IN
9935	2449	8	bread	bread	NN
9935	2449	9	making	make	VBG
9935	2449	10	for	for	IN
9935	2449	11	a	a	DT
9935	2449	12	very	very	RB
9935	2449	13	long	long	JJ
9935	2449	14	time	time	NN
9935	2449	15	,	,	,
9935	2449	16	and	and	CC
9935	2449	17	their	-PRON-	PRP$
9935	2449	18	universal	universal	JJ
9935	2449	19	use	use	NN
9935	2449	20	today	today	NN
9935	2449	21	is	be	VBZ
9935	2449	22	due	due	JJ
9935	2449	23	to	to	IN
9935	2449	24	the	the	DT
9935	2449	25	fact	fact	NN
9935	2449	26	that	that	IN
9935	2449	27	they	-PRON-	PRP
9935	2449	28	contain	contain	VBP
9935	2449	29	considerable	considerable	JJ
9935	2449	30	protein	protein	NN
9935	2449	31	in	in	IN
9935	2449	32	the	the	DT
9935	2449	33	form	form	NN
9935	2449	34	of	of	IN
9935	2449	35	_	_	NNP
9935	2449	36	gluten	gluten	NNP
9935	2449	37	_	_	NNP
9935	2449	38	.	.	.
9935	2450	1	This	this	DT
9935	2450	2	is	be	VBZ
9935	2450	3	the	the	DT
9935	2450	4	substance	substance	NN
9935	2450	5	that	that	WDT
9935	2450	6	produces	produce	VBZ
9935	2450	7	elasticity	elasticity	NN
9935	2450	8	in	in	IN
9935	2450	9	the	the	DT
9935	2450	10	dough	dough	NN
9935	2450	11	mixture	mixture	NN
9935	2450	12	,	,	,
9935	2450	13	a	a	DT
9935	2450	14	condition	condition	NN
9935	2450	15	that	that	WDT
9935	2450	16	is	be	VBZ
9935	2450	17	absolutely	absolutely	RB
9935	2450	18	essential	essential	JJ
9935	2450	19	in	in	IN
9935	2450	20	the	the	DT
9935	2450	21	making	making	NN
9935	2450	22	of	of	IN
9935	2450	23	raised	raise	VBN
9935	2450	24	bread	bread	NN
9935	2450	25	.	.	.
9935	2451	1	In	in	IN
9935	2451	2	fact	fact	NN
9935	2451	3	,	,	,
9935	2451	4	the	the	DT
9935	2451	5	toughness	toughness	NN
9935	2451	6	and	and	CC
9935	2451	7	elasticity	elasticity	NN
9935	2451	8	of	of	IN
9935	2451	9	bread	bread	NN
9935	2451	10	dough	dough	NN
9935	2451	11	are	be	VBP
9935	2451	12	what	what	WP
9935	2451	13	make	make	VB
9935	2451	14	it	-PRON-	PRP
9935	2451	15	possible	possible	JJ
9935	2451	16	for	for	IN
9935	2451	17	the	the	DT
9935	2451	18	dough	dough	NN
9935	2451	19	to	to	TO
9935	2451	20	catch	catch	VB
9935	2451	21	and	and	CC
9935	2451	22	hold	hold	VB
9935	2451	23	air	air	NN
9935	2451	24	and	and	CC
9935	2451	25	gas	gas	NN
9935	2451	26	and	and	CC
9935	2451	27	thus	thus	RB
9935	2451	28	produce	produce	VBP
9935	2451	29	a	a	DT
9935	2451	30	light	light	JJ
9935	2451	31	,	,	,
9935	2451	32	porous	porous	JJ
9935	2451	33	loaf	loaf	NNS
9935	2451	34	.	.	.
9935	2452	1	8	8	LS
9935	2452	2	.	.	.
9935	2453	1	Of	of	IN
9935	2453	2	these	these	DT
9935	2453	3	two	two	CD
9935	2453	4	grains	grain	NNS
9935	2453	5	,	,	,
9935	2453	6	rye	rye	NN
9935	2453	7	is	be	VBZ
9935	2453	8	used	use	VBN
9935	2453	9	less	less	RBR
9935	2453	10	extensively	extensively	RB
9935	2453	11	in	in	IN
9935	2453	12	the	the	DT
9935	2453	13	United	United	NNP
9935	2453	14	States	States	NNP
9935	2453	15	for	for	IN
9935	2453	16	the	the	DT
9935	2453	17	making	making	NN
9935	2453	18	of	of	IN
9935	2453	19	bread	bread	NN
9935	2453	20	than	than	IN
9935	2453	21	wheat	wheat	NN
9935	2453	22	,	,	,
9935	2453	23	although	although	IN
9935	2453	24	in	in	IN
9935	2453	25	some	some	DT
9935	2453	26	countries	country	NNS
9935	2453	27	,	,	,
9935	2453	28	particularly	particularly	RB
9935	2453	29	the	the	DT
9935	2453	30	inland	inland	JJ
9935	2453	31	countries	country	NNS
9935	2453	32	of	of	IN
9935	2453	33	Continental	Continental	NNP
9935	2453	34	Europe	Europe	NNP
9935	2453	35	,	,	,
9935	2453	36	considerable	considerable	JJ
9935	2453	37	use	use	NN
9935	2453	38	is	be	VBZ
9935	2453	39	made	make	VBN
9935	2453	40	of	of	IN
9935	2453	41	it	-PRON-	PRP
9935	2453	42	.	.	.
9935	2454	1	Its	-PRON-	PRP$
9935	2454	2	limited	limited	JJ
9935	2454	3	use	use	NN
9935	2454	4	here	here	RB
9935	2454	5	is	be	VBZ
9935	2454	6	undoubtedly	undoubtedly	RB
9935	2454	7	due	due	JJ
9935	2454	8	to	to	IN
9935	2454	9	the	the	DT
9935	2454	10	fact	fact	NN
9935	2454	11	that	that	IN
9935	2454	12	when	when	WRB
9935	2454	13	rye	rye	NN
9935	2454	14	is	be	VBZ
9935	2454	15	used	use	VBN
9935	2454	16	alone	alone	RB
9935	2454	17	it	-PRON-	PRP
9935	2454	18	makes	make	VBZ
9935	2454	19	a	a	DT
9935	2454	20	moist	moist	JJ
9935	2454	21	,	,	,
9935	2454	22	sticky	sticky	JJ
9935	2454	23	bread	bread	NN
9935	2454	24	,	,	,
9935	2454	25	which	which	WDT
9935	2454	26	is	be	VBZ
9935	2454	27	considered	consider	VBN
9935	2454	28	undesirable	undesirable	JJ
9935	2454	29	by	by	IN
9935	2454	30	most	most	JJS
9935	2454	31	persons	person	NNS
9935	2454	32	.	.	.
9935	2455	1	The	the	DT
9935	2455	2	reason	reason	NN
9935	2455	3	for	for	IN
9935	2455	4	this	this	DT
9935	2455	5	is	be	VBZ
9935	2455	6	that	that	IN
9935	2455	7	,	,	,
9935	2455	8	although	although	IN
9935	2455	9	rye	rye	NN
9935	2455	10	contains	contain	VBZ
9935	2455	11	a	a	DT
9935	2455	12	sufficient	sufficient	JJ
9935	2455	13	quantity	quantity	NN
9935	2455	14	of	of	IN
9935	2455	15	gluten	gluten	NN
9935	2455	16	,	,	,
9935	2455	17	this	this	DT
9935	2455	18	substance	substance	NN
9935	2455	19	is	be	VBZ
9935	2455	20	not	not	RB
9935	2455	21	of	of	IN
9935	2455	22	the	the	DT
9935	2455	23	proper	proper	JJ
9935	2455	24	quality	quality	NN
9935	2455	25	to	to	TO
9935	2455	26	make	make	VB
9935	2455	27	the	the	DT
9935	2455	28	elastic	elastic	JJ
9935	2455	29	dough	dough	NN
9935	2455	30	that	that	WDT
9935	2455	31	produces	produce	VBZ
9935	2455	32	a	a	DT
9935	2455	33	light	light	NN
9935	2455	34	,	,	,
9935	2455	35	spongy	spongy	JJ
9935	2455	36	loaf	loaf	NN
9935	2455	37	.	.	.
9935	2456	1	Therefore	therefore	RB
9935	2456	2	,	,	,
9935	2456	3	when	when	WRB
9935	2456	4	rye	rye	NN
9935	2456	5	is	be	VBZ
9935	2456	6	used	use	VBN
9935	2456	7	,	,	,
9935	2456	8	wheat	wheat	NN
9935	2456	9	flour	flour	NN
9935	2456	10	is	be	VBZ
9935	2456	11	generally	generally	RB
9935	2456	12	mixed	mix	VBN
9935	2456	13	with	with	IN
9935	2456	14	it	-PRON-	PRP
9935	2456	15	.	.	.
9935	2457	1	The	the	DT
9935	2457	2	result	result	NN
9935	2457	3	is	be	VBZ
9935	2457	4	a	a	DT
9935	2457	5	bread	bread	NN
9935	2457	6	having	have	VBG
9935	2457	7	a	a	DT
9935	2457	8	good	good	JJ
9935	2457	9	texture	texture	NN
9935	2457	10	,	,	,
9935	2457	11	but	but	CC
9935	2457	12	the	the	DT
9935	2457	13	dark	dark	JJ
9935	2457	14	color	color	NN
9935	2457	15	and	and	CC
9935	2457	16	the	the	DT
9935	2457	17	typical	typical	JJ
9935	2457	18	flavor	flavor	NN
9935	2457	19	that	that	WDT
9935	2457	20	rye	rye	NN
9935	2457	21	produces	produce	VBZ
9935	2457	22	.	.	.
9935	2458	1	9	9	CD
9935	2458	2	.	.	.
9935	2459	1	Wheat	wheat	NN
9935	2459	2	,	,	,
9935	2459	3	the	the	DT
9935	2459	4	other	other	JJ
9935	2459	5	grain	grain	NN
9935	2459	6	used	use	VBN
9935	2459	7	for	for	IN
9935	2459	8	bread	bread	NN
9935	2459	9	making	making	NN
9935	2459	10	,	,	,
9935	2459	11	is	be	VBZ
9935	2459	12	an	an	DT
9935	2459	13	annual	annual	JJ
9935	2459	14	grass	grass	NN
9935	2459	15	of	of	IN
9935	2459	16	unknown	unknown	JJ
9935	2459	17	origin	origin	NN
9935	2459	18	.	.	.
9935	2460	1	It	-PRON-	PRP
9935	2460	2	is	be	VBZ
9935	2460	3	used	use	VBN
9935	2460	4	more	more	RBR
9935	2460	5	extensively	extensively	RB
9935	2460	6	for	for	IN
9935	2460	7	food	food	NN
9935	2460	8	than	than	IN
9935	2460	9	any	any	DT
9935	2460	10	other	other	JJ
9935	2460	11	grain	grain	NN
9935	2460	12	.	.	.
9935	2461	1	In	in	IN
9935	2461	2	fact	fact	NN
9935	2461	3	,	,	,
9935	2461	4	it	-PRON-	PRP
9935	2461	5	has	have	VBZ
9935	2461	6	been	be	VBN
9935	2461	7	estimated	estimate	VBN
9935	2461	8	that	that	IN
9935	2461	9	the	the	DT
9935	2461	10	average	average	JJ
9935	2461	11	quantity	quantity	NN
9935	2461	12	consumed	consume	VBN
9935	2461	13	by	by	IN
9935	2461	14	each	each	DT
9935	2461	15	person	person	NN
9935	2461	16	is	be	VBZ
9935	2461	17	about	about	RB
9935	2461	18	6	6	CD
9935	2461	19	bushels	bushel	NNS
9935	2461	20	a	a	DT
9935	2461	21	year	year	NN
9935	2461	22	,	,	,
9935	2461	23	and	and	CC
9935	2461	24	of	of	IN
9935	2461	25	this	this	DT
9935	2461	26	amount	amount	NN
9935	2461	27	by	by	IN
9935	2461	28	far	far	RB
9935	2461	29	the	the	DT
9935	2461	30	greater	great	JJR
9935	2461	31	part	part	NN
9935	2461	32	is	be	VBZ
9935	2461	33	used	use	VBN
9935	2461	34	in	in	IN
9935	2461	35	the	the	DT
9935	2461	36	making	making	NN
9935	2461	37	of	of	IN
9935	2461	38	bread	bread	NN
9935	2461	39	.	.	.
9935	2462	1	Since	since	IN
9935	2462	2	so	so	RB
9935	2462	3	much	much	JJ
9935	2462	4	of	of	IN
9935	2462	5	this	this	DT
9935	2462	6	grain	grain	NN
9935	2462	7	is	be	VBZ
9935	2462	8	used	use	VBN
9935	2462	9	as	as	IN
9935	2462	10	food	food	NN
9935	2462	11	,	,	,
9935	2462	12	considerable	considerable	JJ
9935	2462	13	time	time	NN
9935	2462	14	and	and	CC
9935	2462	15	effort	effort	NN
9935	2462	16	have	have	VBP
9935	2462	17	been	be	VBN
9935	2462	18	spent	spend	VBN
9935	2462	19	in	in	IN
9935	2462	20	developing	develop	VBG
9935	2462	21	those	those	DT
9935	2462	22	qualities	quality	NNS
9935	2462	23	which	which	WDT
9935	2462	24	are	be	VBP
9935	2462	25	most	most	RBS
9935	2462	26	desirable	desirable	JJ
9935	2462	27	for	for	IN
9935	2462	28	the	the	DT
9935	2462	29	purpose	purpose	NN
9935	2462	30	to	to	TO
9935	2462	31	which	which	WDT
9935	2462	32	wheat	wheat	NN
9935	2462	33	is	be	VBZ
9935	2462	34	put	put	VBN
9935	2462	35	and	and	CC
9935	2462	36	in	in	IN
9935	2462	37	perfecting	perfect	VBG
9935	2462	38	the	the	DT
9935	2462	39	processes	process	NNS
9935	2462	40	whereby	whereby	WRB
9935	2462	41	wheat	wheat	NN
9935	2462	42	flour	flour	NN
9935	2462	43	of	of	IN
9935	2462	44	a	a	DT
9935	2462	45	good	good	JJ
9935	2462	46	quality	quality	NN
9935	2462	47	may	may	MD
9935	2462	48	be	be	VB
9935	2462	49	obtained	obtain	VBN
9935	2462	50	.	.	.
9935	2463	1	This	this	DT
9935	2463	2	grain	grain	NN
9935	2463	3	is	be	VBZ
9935	2463	4	particularly	particularly	RB
9935	2463	5	well	well	RB
9935	2463	6	adapted	adapt	VBN
9935	2463	7	for	for	IN
9935	2463	8	bread	bread	NN
9935	2463	9	making	make	VBG
9935	2463	10	because	because	IN
9935	2463	11	of	of	IN
9935	2463	12	the	the	DT
9935	2463	13	nature	nature	NN
9935	2463	14	of	of	IN
9935	2463	15	the	the	DT
9935	2463	16	proteins	protein	NNS
9935	2463	17	it	-PRON-	PRP
9935	2463	18	contains	contain	VBZ
9935	2463	19	and	and	CC
9935	2463	20	the	the	DT
9935	2463	21	relative	relative	JJ
9935	2463	22	proportions	proportion	NNS
9935	2463	23	of	of	IN
9935	2463	24	these	these	DT
9935	2463	25	.	.	.
9935	2464	1	These	these	DT
9935	2464	2	proteins	protein	NNS
9935	2464	3	,	,	,
9935	2464	4	which	which	WDT
9935	2464	5	occur	occur	VBP
9935	2464	6	in	in	IN
9935	2464	7	the	the	DT
9935	2464	8	wheat	wheat	NN
9935	2464	9	grain	grain	NN
9935	2464	10	in	in	IN
9935	2464	11	the	the	DT
9935	2464	12	form	form	NN
9935	2464	13	of	of	IN
9935	2464	14	gluten	gluten	NN
9935	2464	15	,	,	,
9935	2464	16	are	be	VBP
9935	2464	17	known	know	VBN
9935	2464	18	as	as	IN
9935	2464	19	_	_	NNP
9935	2464	20	gliadin	gliadin	NNP
9935	2464	21	_	_	NNP
9935	2464	22	and	and	CC
9935	2464	23	_	_	NNP
9935	2464	24	glutenin	glutenin	NN
9935	2464	25	_	_	NNP
9935	2464	26	.	.	.
9935	2465	1	The	the	DT
9935	2465	2	gliadin	gliadin	NNP
9935	2465	3	imparts	impart	VBZ
9935	2465	4	elasticity	elasticity	NN
9935	2465	5	and	and	CC
9935	2465	6	tenacity	tenacity	NN
9935	2465	7	,	,	,
9935	2465	8	or	or	CC
9935	2465	9	toughness	toughness	NN
9935	2465	10	,	,	,
9935	2465	11	to	to	IN
9935	2465	12	the	the	DT
9935	2465	13	gluten	gluten	NN
9935	2465	14	,	,	,
9935	2465	15	and	and	CC
9935	2465	16	the	the	DT
9935	2465	17	glutenin	glutenin	NN
9935	2465	18	gives	give	VBZ
9935	2465	19	it	-PRON-	PRP
9935	2465	20	strength	strength	NN
9935	2465	21	.	.	.
9935	2466	1	It	-PRON-	PRP
9935	2466	2	is	be	VBZ
9935	2466	3	not	not	RB
9935	2466	4	,	,	,
9935	2466	5	however	however	RB
9935	2466	6	,	,	,
9935	2466	7	so	so	RB
9935	2466	8	much	much	RB
9935	2466	9	the	the	DT
9935	2466	10	quantity	quantity	NN
9935	2466	11	of	of	IN
9935	2466	12	gluten	gluten	NN
9935	2466	13	in	in	IN
9935	2466	14	the	the	DT
9935	2466	15	wheat	wheat	NN
9935	2466	16	grain	grain	NN
9935	2466	17	that	that	WDT
9935	2466	18	actually	actually	RB
9935	2466	19	determines	determine	VBZ
9935	2466	20	the	the	DT
9935	2466	21	quality	quality	NN
9935	2466	22	of	of	IN
9935	2466	23	flour	flour	NN
9935	2466	24	as	as	IN
9935	2466	25	the	the	DT
9935	2466	26	fact	fact	NN
9935	2466	27	that	that	IN
9935	2466	28	the	the	DT
9935	2466	29	two	two	CD
9935	2466	30	varieties	variety	NNS
9935	2466	31	must	must	MD
9935	2466	32	be	be	VB
9935	2466	33	present	present	JJ
9935	2466	34	in	in	IN
9935	2466	35	the	the	DT
9935	2466	36	proper	proper	JJ
9935	2466	37	proportions	proportion	NNS
9935	2466	38	in	in	IN
9935	2466	39	order	order	NN
9935	2466	40	for	for	IN
9935	2466	41	the	the	DT
9935	2466	42	gluten	gluten	NN
9935	2466	43	to	to	TO
9935	2466	44	have	have	VB
9935	2466	45	the	the	DT
9935	2466	46	properties	property	NNS
9935	2466	47	desired	desire	VBN
9935	2466	48	for	for	IN
9935	2466	49	bread	bread	NN
9935	2466	50	making	making	NN
9935	2466	51	.	.	.
9935	2467	1	Wheat	wheat	NN
9935	2467	2	consists	consist	VBZ
9935	2467	3	of	of	IN
9935	2467	4	numerous	numerous	JJ
9935	2467	5	varieties	variety	NNS
9935	2467	6	,	,	,
9935	2467	7	but	but	CC
9935	2467	8	only	only	RB
9935	2467	9	two	two	CD
9935	2467	10	of	of	IN
9935	2467	11	these	these	DT
9935	2467	12	are	be	VBP
9935	2467	13	grown	grow	VBN
9935	2467	14	and	and	CC
9935	2467	15	used	use	VBN
9935	2467	16	in	in	IN
9935	2467	17	the	the	DT
9935	2467	18	United	United	NNP
9935	2467	19	States	States	NNP
9935	2467	20	,	,	,
9935	2467	21	namely	namely	RB
9935	2467	22	,	,	,
9935	2467	23	_	_	NNP
9935	2467	24	spring	spring	NN
9935	2467	25	_	_	NNP
9935	2467	26	,	,	,
9935	2467	27	or	or	CC
9935	2467	28	_	_	NNP
9935	2467	29	hard	hard	RB
9935	2467	30	,	,	,
9935	2467	31	wheat	wheat	NN
9935	2467	32	_	_	NNP
9935	2467	33	and	and	CC
9935	2467	34	_	_	NNP
9935	2467	35	winter	winter	NN
9935	2467	36	_	_	NNP
9935	2467	37	,	,	,
9935	2467	38	or	or	CC
9935	2467	39	_	_	NNP
9935	2467	40	soft	soft	JJ
9935	2467	41	,	,	,
9935	2467	42	wheat	wheat	NN
9935	2467	43	_	_	NNP
9935	2467	44	.	.	.
9935	2468	1	10	10	CD
9935	2468	2	.	.	.
9935	2469	1	SPRING	SPRING	NNP
9935	2469	2	,	,	,
9935	2469	3	OR	or	CC
9935	2469	4	HARD	HARD	NNP
9935	2469	5	WHEAT	WHEAT	NNP
9935	2469	6	is	be	VBZ
9935	2469	7	so	so	RB
9935	2469	8	named	name	VBN
9935	2469	9	because	because	IN
9935	2469	10	it	-PRON-	PRP
9935	2469	11	is	be	VBZ
9935	2469	12	sown	sow	VBN
9935	2469	13	in	in	IN
9935	2469	14	the	the	DT
9935	2469	15	spring	spring	NN
9935	2469	16	of	of	IN
9935	2469	17	the	the	DT
9935	2469	18	year	year	NN
9935	2469	19	and	and	CC
9935	2469	20	is	be	VBZ
9935	2469	21	very	very	RB
9935	2469	22	tough	tough	JJ
9935	2469	23	or	or	CC
9935	2469	24	firm	firm	JJ
9935	2469	25	.	.	.
9935	2470	1	Before	before	IN
9935	2470	2	this	this	DT
9935	2470	3	variety	variety	NN
9935	2470	4	was	be	VBD
9935	2470	5	known	know	VBN
9935	2470	6	,	,	,
9935	2470	7	the	the	DT
9935	2470	8	wheat	wheat	NN
9935	2470	9	used	use	VBN
9935	2470	10	for	for	IN
9935	2470	11	bread	bread	NN
9935	2470	12	making	making	NN
9935	2470	13	was	be	VBD
9935	2470	14	not	not	RB
9935	2470	15	ideal	ideal	JJ
9935	2470	16	,	,	,
9935	2470	17	and	and	CC
9935	2470	18	the	the	DT
9935	2470	19	efforts	effort	NNS
9935	2470	20	that	that	WDT
9935	2470	21	were	be	VBD
9935	2470	22	made	make	VBN
9935	2470	23	to	to	TO
9935	2470	24	produce	produce	VB
9935	2470	25	a	a	DT
9935	2470	26	grain	grain	NN
9935	2470	27	that	that	WDT
9935	2470	28	would	would	MD
9935	2470	29	be	be	VB
9935	2470	30	suitable	suitable	JJ
9935	2470	31	for	for	IN
9935	2470	32	this	this	DT
9935	2470	33	purpose	purpose	NN
9935	2470	34	resulted	result	VBD
9935	2470	35	in	in	IN
9935	2470	36	this	this	DT
9935	2470	37	variety	variety	NN
9935	2470	38	.	.	.
9935	2471	1	To	to	TO
9935	2471	2	obtain	obtain	VB
9935	2471	3	its	-PRON-	PRP$
9935	2471	4	particular	particular	JJ
9935	2471	5	composition	composition	NN
9935	2471	6	,	,	,
9935	2471	7	spring	spring	NN
9935	2471	8	wheat	wheat	NN
9935	2471	9	must	must	MD
9935	2471	10	be	be	VB
9935	2471	11	grown	grow	VBN
9935	2471	12	under	under	IN
9935	2471	13	suitable	suitable	JJ
9935	2471	14	climatic	climatic	NN
9935	2471	15	and	and	CC
9935	2471	16	soil	soil	NN
9935	2471	17	conditions	condition	NNS
9935	2471	18	.	.	.
9935	2472	1	In	in	IN
9935	2472	2	North	North	NNP
9935	2472	3	America	America	NNP
9935	2472	4	,	,	,
9935	2472	5	it	-PRON-	PRP
9935	2472	6	grows	grow	VBZ
9935	2472	7	in	in	IN
9935	2472	8	the	the	DT
9935	2472	9	north	north	JJ
9935	2472	10	central	central	JJ
9935	2472	11	part	part	NN
9935	2472	12	of	of	IN
9935	2472	13	the	the	DT
9935	2472	14	United	United	NNP
9935	2472	15	States	States	NNP
9935	2472	16	and	and	CC
9935	2472	17	along	along	IN
9935	2472	18	the	the	DT
9935	2472	19	southern	southern	JJ
9935	2472	20	border	border	NN
9935	2472	21	of	of	IN
9935	2472	22	Canada	Canada	NNP
9935	2472	23	.	.	.
9935	2473	1	This	this	DT
9935	2473	2	variety	variety	NN
9935	2473	3	,	,	,
9935	2473	4	which	which	WDT
9935	2473	5	is	be	VBZ
9935	2473	6	harvested	harvest	VBN
9935	2473	7	in	in	IN
9935	2473	8	the	the	DT
9935	2473	9	late	late	JJ
9935	2473	10	summer	summer	NN
9935	2473	11	,	,	,
9935	2473	12	is	be	VBZ
9935	2473	13	characterized	characterize	VBN
9935	2473	14	by	by	IN
9935	2473	15	a	a	DT
9935	2473	16	large	large	JJ
9935	2473	17	proportion	proportion	NN
9935	2473	18	of	of	IN
9935	2473	19	gluten	gluten	NN
9935	2473	20	and	and	CC
9935	2473	21	a	a	DT
9935	2473	22	correspondingly	correspondingly	RB
9935	2473	23	small	small	JJ
9935	2473	24	amount	amount	NN
9935	2473	25	of	of	IN
9935	2473	26	starch	starch	NN
9935	2473	27	.	.	.
9935	2474	1	It	-PRON-	PRP
9935	2474	2	is	be	VBZ
9935	2474	3	the	the	DT
9935	2474	4	presence	presence	NN
9935	2474	5	of	of	IN
9935	2474	6	the	the	DT
9935	2474	7	gluten	gluten	NN
9935	2474	8	that	that	WDT
9935	2474	9	accounts	account	VBZ
9935	2474	10	for	for	IN
9935	2474	11	the	the	DT
9935	2474	12	hardness	hardness	NN
9935	2474	13	of	of	IN
9935	2474	14	the	the	DT
9935	2474	15	spring	spring	NN
9935	2474	16	-	-	HYPH
9935	2474	17	wheat	wheat	NN
9935	2474	18	grain	grain	NN
9935	2474	19	and	and	CC
9935	2474	20	the	the	DT
9935	2474	21	tough	tough	JJ
9935	2474	22	,	,	,
9935	2474	23	elastic	elastic	JJ
9935	2474	24	quality	quality	NN
9935	2474	25	of	of	IN
9935	2474	26	the	the	DT
9935	2474	27	dough	dough	NN
9935	2474	28	made	make	VBN
9935	2474	29	from	from	IN
9935	2474	30	the	the	DT
9935	2474	31	spring	spring	NN
9935	2474	32	-	-	HYPH
9935	2474	33	wheat	wheat	NN
9935	2474	34	flour	flour	NN
9935	2474	35	.	.	.
9935	2475	1	Bread	bread	NN
9935	2475	2	dough	dough	NN
9935	2475	3	,	,	,
9935	2475	4	to	to	TO
9935	2475	5	be	be	VB
9935	2475	6	right	right	JJ
9935	2475	7	,	,	,
9935	2475	8	must	must	MD
9935	2475	9	have	have	VB
9935	2475	10	this	this	DT
9935	2475	11	quality	quality	NN
9935	2475	12	,	,	,
9935	2475	13	so	so	IN
9935	2475	14	that	that	IN
9935	2475	15	the	the	DT
9935	2475	16	flour	flour	NN
9935	2475	17	made	make	VBN
9935	2475	18	from	from	IN
9935	2475	19	spring	spring	NN
9935	2475	20	wheat	wheat	NN
9935	2475	21	is	be	VBZ
9935	2475	22	used	use	VBN
9935	2475	23	almost	almost	RB
9935	2475	24	exclusively	exclusively	RB
9935	2475	25	for	for	IN
9935	2475	26	bread	bread	NN
9935	2475	27	;	;	:
9935	2475	28	whereas	whereas	IN
9935	2475	29	,	,	,
9935	2475	30	for	for	IN
9935	2475	31	cake	cake	NN
9935	2475	32	and	and	CC
9935	2475	33	pastry	pastry	NN
9935	2475	34	,	,	,
9935	2475	35	which	which	WDT
9935	2475	36	should	should	MD
9935	2475	37	have	have	VB
9935	2475	38	a	a	DT
9935	2475	39	tender	tender	NN
9935	2475	40	,	,	,
9935	2475	41	unelastic	unelastic	JJ
9935	2475	42	texture	texture	NN
9935	2475	43	,	,	,
9935	2475	44	flour	flour	NN
9935	2475	45	made	make	VBN
9935	2475	46	from	from	IN
9935	2475	47	soft	soft	JJ
9935	2475	48	wheat	wheat	NN
9935	2475	49	is	be	VBZ
9935	2475	50	more	more	RBR
9935	2475	51	satisfactory	satisfactory	JJ
9935	2475	52	.	.	.
9935	2476	1	11	11	CD
9935	2476	2	.	.	.
9935	2477	1	WINTER	WINTER	NNP
9935	2477	2	,	,	,
9935	2477	3	OR	or	CC
9935	2477	4	SOFT	SOFT	NNP
9935	2477	5	WHEAT	WHEAT	NNP
9935	2477	6	derives	derive	VBZ
9935	2477	7	its	-PRON-	PRP$
9935	2477	8	name	name	NN
9935	2477	9	from	from	IN
9935	2477	10	the	the	DT
9935	2477	11	fact	fact	NN
9935	2477	12	that	that	IN
9935	2477	13	it	-PRON-	PRP
9935	2477	14	is	be	VBZ
9935	2477	15	planted	plant	VBN
9935	2477	16	in	in	IN
9935	2477	17	the	the	DT
9935	2477	18	autumn	autumn	NN
9935	2477	19	and	and	CC
9935	2477	20	is	be	VBZ
9935	2477	21	soft	soft	JJ
9935	2477	22	in	in	IN
9935	2477	23	texture	texture	NN
9935	2477	24	.	.	.
9935	2478	1	It	-PRON-	PRP
9935	2478	2	is	be	VBZ
9935	2478	3	of	of	IN
9935	2478	4	less	less	JJR
9935	2478	5	importance	importance	NN
9935	2478	6	in	in	IN
9935	2478	7	the	the	DT
9935	2478	8	making	making	NN
9935	2478	9	of	of	IN
9935	2478	10	bread	bread	NN
9935	2478	11	than	than	IN
9935	2478	12	spring	spring	NN
9935	2478	13	,	,	,
9935	2478	14	or	or	CC
9935	2478	15	hard	hard	JJ
9935	2478	16	,	,	,
9935	2478	17	wheat	wheat	NN
9935	2478	18	,	,	,
9935	2478	19	but	but	CC
9935	2478	20	it	-PRON-	PRP
9935	2478	21	is	be	VBZ
9935	2478	22	the	the	DT
9935	2478	23	kind	kind	NN
9935	2478	24	that	that	WDT
9935	2478	25	has	have	VBZ
9935	2478	26	been	be	VBN
9935	2478	27	grown	grow	VBN
9935	2478	28	for	for	IN
9935	2478	29	centuries	century	NNS
9935	2478	30	and	and	CC
9935	2478	31	from	from	IN
9935	2478	32	which	which	WDT
9935	2478	33	the	the	DT
9935	2478	34	varieties	variety	NNS
9935	2478	35	of	of	IN
9935	2478	36	spring	spring	NN
9935	2478	37	wheat	wheat	NN
9935	2478	38	have	have	VBP
9935	2478	39	been	be	VBN
9935	2478	40	cultivated	cultivate	VBN
9935	2478	41	.	.	.
9935	2479	1	It	-PRON-	PRP
9935	2479	2	is	be	VBZ
9935	2479	3	a	a	DT
9935	2479	4	softer	soft	JJR
9935	2479	5	grain	grain	NN
9935	2479	6	than	than	IN
9935	2479	7	spring	spring	NN
9935	2479	8	wheat	wheat	NN
9935	2479	9	,	,	,
9935	2479	10	because	because	IN
9935	2479	11	it	-PRON-	PRP
9935	2479	12	contains	contain	VBZ
9935	2479	13	less	less	RBR
9935	2479	14	gluten	gluten	VBN
9935	2479	15	and	and	CC
9935	2479	16	more	more	JJR
9935	2479	17	starch	starch	NN
9935	2479	18	.	.	.
9935	2480	1	The	the	DT
9935	2480	2	flour	flour	NN
9935	2480	3	made	make	VBN
9935	2480	4	from	from	IN
9935	2480	5	it	-PRON-	PRP
9935	2480	6	does	do	VBZ
9935	2480	7	not	not	RB
9935	2480	8	produce	produce	VB
9935	2480	9	so	so	RB
9935	2480	10	elastic	elastic	JJ
9935	2480	11	a	a	DT
9935	2480	12	dough	dough	NN
9935	2480	13	mixture	mixture	NN
9935	2480	14	as	as	IN
9935	2480	15	does	do	VBZ
9935	2480	16	that	that	WDT
9935	2480	17	made	make	VBN
9935	2480	18	from	from	IN
9935	2480	19	the	the	DT
9935	2480	20	other	other	JJ
9935	2480	21	variety	variety	NN
9935	2480	22	of	of	IN
9935	2480	23	wheat	wheat	NN
9935	2480	24	;	;	:
9935	2480	25	consequently	consequently	RB
9935	2480	26	,	,	,
9935	2480	27	the	the	DT
9935	2480	28	finished	finished	JJ
9935	2480	29	product	product	NN
9935	2480	30	,	,	,
9935	2480	31	such	such	JJ
9935	2480	32	as	as	IN
9935	2480	33	bread	bread	NN
9935	2480	34	,	,	,
9935	2480	35	rolls	roll	NNS
9935	2480	36	,	,	,
9935	2480	37	etc	etc	FW
9935	2480	38	.	.	FW
9935	2480	39	,	,	,
9935	2480	40	is	be	VBZ
9935	2480	41	likely	likely	JJ
9935	2480	42	to	to	TO
9935	2480	43	be	be	VB
9935	2480	44	more	more	RBR
9935	2480	45	tender	tender	JJ
9935	2480	46	and	and	CC
9935	2480	47	more	more	RBR
9935	2480	48	friable	friable	JJ
9935	2480	49	,	,	,
9935	2480	50	or	or	CC
9935	2480	51	crumbly	crumbly	RB
9935	2480	52	.	.	.
9935	2481	1	It	-PRON-	PRP
9935	2481	2	is	be	VBZ
9935	2481	3	for	for	IN
9935	2481	4	this	this	DT
9935	2481	5	reason	reason	NN
9935	2481	6	that	that	DT
9935	2481	7	winter	winter	NN
9935	2481	8	,	,	,
9935	2481	9	or	or	CC
9935	2481	10	soft	soft	JJ
9935	2481	11	,	,	,
9935	2481	12	wheat	wheat	NN
9935	2481	13	is	be	VBZ
9935	2481	14	not	not	RB
9935	2481	15	used	use	VBN
9935	2481	16	extensively	extensively	RB
9935	2481	17	for	for	IN
9935	2481	18	bread	bread	NN
9935	2481	19	,	,	,
9935	2481	20	but	but	CC
9935	2481	21	is	be	VBZ
9935	2481	22	employed	employ	VBN
9935	2481	23	for	for	IN
9935	2481	24	pastry	pastry	NN
9935	2481	25	flour	flour	NN
9935	2481	26	or	or	CC
9935	2481	27	mixed	mix	VBN
9935	2481	28	with	with	IN
9935	2481	29	spring	spring	NN
9935	2481	30	wheat	wheat	NN
9935	2481	31	to	to	TO
9935	2481	32	make	make	VB
9935	2481	33	what	what	WP
9935	2481	34	is	be	VBZ
9935	2481	35	called	call	VBN
9935	2481	36	a	a	DT
9935	2481	37	_	_	NNP
9935	2481	38	blend	blend	NN
9935	2481	39	flour	flour	NN
9935	2481	40	_	_	NNP
9935	2481	41	,	,	,
9935	2481	42	which	which	WDT
9935	2481	43	may	may	MD
9935	2481	44	be	be	VB
9935	2481	45	used	use	VBN
9935	2481	46	for	for	IN
9935	2481	47	all	all	DT
9935	2481	48	purposes	purpose	NNS
9935	2481	49	.	.	.
9935	2482	1	12	12	CD
9935	2482	2	.	.	.
9935	2483	1	STRUCTURE	STRUCTURE	NNP
9935	2483	2	OF	of	IN
9935	2483	3	WHEAT	WHEAT	NNP
9935	2483	4	GRAIN.--In	GRAIN.--In	NNP
9935	2483	5	its	-PRON-	PRP$
9935	2483	6	natural	natural	JJ
9935	2483	7	state	state	NN
9935	2483	8	,	,	,
9935	2483	9	wheat	wheat	NN
9935	2483	10	contains	contain	VBZ
9935	2483	11	all	all	PDT
9935	2483	12	the	the	DT
9935	2483	13	food	food	NN
9935	2483	14	substances	substance	NNS
9935	2483	15	required	require	VBN
9935	2483	16	for	for	IN
9935	2483	17	the	the	DT
9935	2483	18	nourishment	nourishment	NN
9935	2483	19	of	of	IN
9935	2483	20	the	the	DT
9935	2483	21	human	human	JJ
9935	2483	22	body	body	NN
9935	2483	23	in	in	IN
9935	2483	24	nearly	nearly	RB
9935	2483	25	the	the	DT
9935	2483	26	proper	proper	JJ
9935	2483	27	proportions	proportion	NNS
9935	2483	28	,	,	,
9935	2483	29	and	and	CC
9935	2483	30	in	in	IN
9935	2483	31	addition	addition	NN
9935	2483	32	it	-PRON-	PRP
9935	2483	33	has	have	VBZ
9935	2483	34	in	in	IN
9935	2483	35	its	-PRON-	PRP$
9935	2483	36	composition	composition	NN
9935	2483	37	sufficient	sufficient	JJ
9935	2483	38	cellulose	cellulose	NN
9935	2483	39	to	to	TO
9935	2483	40	give	give	VB
9935	2483	41	it	-PRON-	PRP
9935	2483	42	considerable	considerable	JJ
9935	2483	43	bulk	bulk	NN
9935	2483	44	.	.	.
9935	2484	1	It	-PRON-	PRP
9935	2484	2	has	have	VBZ
9935	2484	3	been	be	VBN
9935	2484	4	estimated	estimate	VBN
9935	2484	5	that	that	IN
9935	2484	6	the	the	DT
9935	2484	7	average	average	JJ
9935	2484	8	composition	composition	NN
9935	2484	9	of	of	IN
9935	2484	10	this	this	DT
9935	2484	11	grain	grain	NN
9935	2484	12	is	be	VBZ
9935	2484	13	as	as	IN
9935	2484	14	follows	follow	VBZ
9935	2484	15	:	:	:
9935	2484	16	PER	per	NN
9935	2484	17	CENT	CENT	NNP
9935	2484	18	.	.	.
9935	2485	1	Protein	protein	NN
9935	2485	2	......................................	......................................	NFP
9935	2485	3	11.9	11.9	CD
9935	2485	4	Fat	fat	NN
9935	2485	5	..........................................	..........................................	NN
9935	2485	6	2.1	2.1	CD
9935	2485	7	Carbohydrates	Carbohydrates	NNPS
9935	2485	8	................................	................................	NFP
9935	2485	9	71.9	71.9	CD
9935	2485	10	Mineral	Mineral	NNP
9935	2485	11	salts	salt	NNS
9935	2485	12	.................................	.................................	NFP
9935	2485	13	1.8	1.8	CD
9935	2485	14	Water	water	NN
9935	2485	15	........................................	........................................	NFP
9935	2485	16	10.5	10.5	CD
9935	2485	17	Cellulose	cellulose	NN
9935	2485	18	.....................................	.....................................	NFP
9935	2485	19	1.8	1.8	CD
9935	2485	20	Total	total	JJ
9935	2485	21	.......................................	.......................................	NFP
9935	2485	22	100.0	100.0	CD
9935	2485	23	[	[	-LRB-
9935	2485	24	Illustration	illustration	NN
9935	2485	25	:	:	:
9935	2485	26	Fig	Fig	NNP
9935	2485	27	.	.	.
9935	2486	1	1	1	LS
9935	2486	2	]	]	-RRB-
9935	2486	3	So	so	IN
9935	2486	4	that	that	IN
9935	2486	5	the	the	DT
9935	2486	6	composition	composition	NN
9935	2486	7	of	of	IN
9935	2486	8	wheat	wheat	NN
9935	2486	9	and	and	CC
9935	2486	10	the	the	DT
9935	2486	11	making	making	NN
9935	2486	12	of	of	IN
9935	2486	13	wheat	wheat	NN
9935	2486	14	flour	flour	NN
9935	2486	15	may	may	MD
9935	2486	16	be	be	VB
9935	2486	17	more	more	RBR
9935	2486	18	clearly	clearly	RB
9935	2486	19	understood	understand	VBN
9935	2486	20	,	,	,
9935	2486	21	it	-PRON-	PRP
9935	2486	22	will	will	MD
9935	2486	23	be	be	VB
9935	2486	24	well	well	JJ
9935	2486	25	to	to	TO
9935	2486	26	observe	observe	VB
9935	2486	27	the	the	DT
9935	2486	28	structure	structure	NN
9935	2486	29	of	of	IN
9935	2486	30	a	a	DT
9935	2486	31	grain	grain	NN
9935	2486	32	,	,	,
9935	2486	33	or	or	CC
9935	2486	34	kernel	kernel	NN
9935	2486	35	,	,	,
9935	2486	36	of	of	IN
9935	2486	37	wheat	wheat	NN
9935	2486	38	,	,	,
9935	2486	39	which	which	WDT
9935	2486	40	is	be	VBZ
9935	2486	41	shown	show	VBN
9935	2486	42	greatly	greatly	RB
9935	2486	43	enlarged	enlarge	VBN
9935	2486	44	in	in	IN
9935	2486	45	Fig	Fig	NNP
9935	2486	46	.	.	.
9935	2487	1	1	1	LS
9935	2487	2	.	.	.
9935	2488	1	At	at	IN
9935	2488	2	_	_	NNP
9935	2488	3	a	a	DT
9935	2488	4	_	_	NNP
9935	2488	5	is	be	VBZ
9935	2488	6	shown	show	VBN
9935	2488	7	the	the	DT
9935	2488	8	germ	germ	NN
9935	2488	9	of	of	IN
9935	2488	10	the	the	DT
9935	2488	11	young	young	JJ
9935	2488	12	plant	plant	NN
9935	2488	13	,	,	,
9935	2488	14	which	which	WDT
9935	2488	15	remains	remain	VBZ
9935	2488	16	undeveloped	undeveloped	JJ
9935	2488	17	until	until	IN
9935	2488	18	the	the	DT
9935	2488	19	grain	grain	NN
9935	2488	20	is	be	VBZ
9935	2488	21	planted	plant	VBN
9935	2488	22	.	.	.
9935	2489	1	This	this	DT
9935	2489	2	part	part	NN
9935	2489	3	contains	contain	VBZ
9935	2489	4	practically	practically	RB
9935	2489	5	all	all	PDT
9935	2489	6	the	the	DT
9935	2489	7	fat	fat	NN
9935	2489	8	found	find	VBD
9935	2489	9	in	in	IN
9935	2489	10	the	the	DT
9935	2489	11	grain	grain	NN
9935	2489	12	,	,	,
9935	2489	13	some	some	DT
9935	2489	14	starch	starch	NN
9935	2489	15	,	,	,
9935	2489	16	and	and	CC
9935	2489	17	a	a	DT
9935	2489	18	small	small	JJ
9935	2489	19	quantity	quantity	NN
9935	2489	20	of	of	IN
9935	2489	21	protein	protein	NN
9935	2489	22	.	.	.
9935	2490	1	At	at	IN
9935	2490	2	_	_	NNP
9935	2490	3	b	b	NNP
9935	2490	4	_	_	NNP
9935	2490	5	is	be	VBZ
9935	2490	6	shown	show	VBN
9935	2490	7	the	the	DT
9935	2490	8	inside	inside	NN
9935	2490	9	of	of	IN
9935	2490	10	the	the	DT
9935	2490	11	kernel	kernel	NN
9935	2490	12	,	,	,
9935	2490	13	or	or	CC
9935	2490	14	the	the	DT
9935	2490	15	_	_	NNP
9935	2490	16	endosperm	endosperm	NN
9935	2490	17	_	_	NNP
9935	2490	18	,	,	,
9935	2490	19	as	as	IN
9935	2490	20	it	-PRON-	PRP
9935	2490	21	is	be	VBZ
9935	2490	22	called	call	VBN
9935	2490	23	,	,	,
9935	2490	24	which	which	WDT
9935	2490	25	is	be	VBZ
9935	2490	26	composed	compose	VBN
9935	2490	27	of	of	IN
9935	2490	28	starch	starch	NN
9935	2490	29	granules	granule	NNS
9935	2490	30	interlaced	interlace	VBN
9935	2490	31	with	with	IN
9935	2490	32	protein	protein	NN
9935	2490	33	and	and	CC
9935	2490	34	mineral	mineral	NN
9935	2490	35	salts	salt	NNS
9935	2490	36	.	.	.
9935	2491	1	Surrounding	surround	VBG
9935	2491	2	these	these	DT
9935	2491	3	,	,	,
9935	2491	4	as	as	IN
9935	2491	5	at	at	IN
9935	2491	6	_	_	NNP
9935	2491	7	c	c	NNP
9935	2491	8	_	_	NNP
9935	2491	9	,	,	,
9935	2491	10	is	be	VBZ
9935	2491	11	a	a	DT
9935	2491	12	layer	layer	NN
9935	2491	13	of	of	IN
9935	2491	14	coarse	coarse	JJ
9935	2491	15	cells	cell	NNS
9935	2491	16	that	that	WDT
9935	2491	17	contain	contain	VBP
9935	2491	18	mineral	mineral	NN
9935	2491	19	matter	matter	NN
9935	2491	20	and	and	CC
9935	2491	21	protein	protein	NN
9935	2491	22	,	,	,
9935	2491	23	and	and	CC
9935	2491	24	between	between	IN
9935	2491	25	these	these	DT
9935	2491	26	cells	cell	NNS
9935	2491	27	and	and	CC
9935	2491	28	the	the	DT
9935	2491	29	outer	outer	JJ
9935	2491	30	husk	husk	NN
9935	2491	31	,	,	,
9935	2491	32	as	as	IN
9935	2491	33	at	at	IN
9935	2491	34	_	_	NNP
9935	2491	35	d	d	NNP
9935	2491	36	,	,	,
9935	2491	37	e	e	NNP
9935	2491	38	,	,	,
9935	2491	39	f	f	NNP
9935	2491	40	_	_	NNP
9935	2491	41	,	,	,
9935	2491	42	and	and	CC
9935	2491	43	_	_	NNP
9935	2491	44	g	g	NNP
9935	2491	45	_	_	NNP
9935	2491	46	,	,	,
9935	2491	47	are	be	VBP
9935	2491	48	layers	layer	NNS
9935	2491	49	of	of	IN
9935	2491	50	bran	bran	NN
9935	2491	51	,	,	,
9935	2491	52	which	which	WDT
9935	2491	53	are	be	VBP
9935	2491	54	composed	compose	VBN
9935	2491	55	of	of	IN
9935	2491	56	cellulose	cellulose	NN
9935	2491	57	and	and	CC
9935	2491	58	contain	contain	VB
9935	2491	59	mineral	mineral	NN
9935	2491	60	salts	salt	NNS
9935	2491	61	and	and	CC
9935	2491	62	small	small	JJ
9935	2491	63	quantities	quantity	NNS
9935	2491	64	of	of	IN
9935	2491	65	starch	starch	NN
9935	2491	66	and	and	CC
9935	2491	67	protein	protein	NN
9935	2491	68	.	.	.
9935	2492	1	Enveloping	envelop	VBG
9935	2492	2	the	the	DT
9935	2492	3	entire	entire	JJ
9935	2492	4	kernel	kernel	NN
9935	2492	5	is	be	VBZ
9935	2492	6	a	a	DT
9935	2492	7	husk	husk	NN
9935	2492	8	,	,	,
9935	2492	9	or	or	CC
9935	2492	10	bran	bran	NN
9935	2492	11	covering	covering	NN
9935	2492	12	,	,	,
9935	2492	13	_	_	NNP
9935	2492	14	h	h	NNP
9935	2492	15	_	_	NNP
9935	2492	16	.	.	.
9935	2493	1	This	this	DT
9935	2493	2	forms	form	VBZ
9935	2493	3	a	a	DT
9935	2493	4	protection	protection	NN
9935	2493	5	to	to	IN
9935	2493	6	the	the	DT
9935	2493	7	rest	rest	NN
9935	2493	8	of	of	IN
9935	2493	9	the	the	DT
9935	2493	10	grain	grain	NN
9935	2493	11	,	,	,
9935	2493	12	but	but	CC
9935	2493	13	it	-PRON-	PRP
9935	2493	14	can	can	MD
9935	2493	15	not	not	RB
9935	2493	16	be	be	VB
9935	2493	17	used	use	VBN
9935	2493	18	as	as	IN
9935	2493	19	food	food	NN
9935	2493	20	,	,	,
9935	2493	21	because	because	IN
9935	2493	22	it	-PRON-	PRP
9935	2493	23	is	be	VBZ
9935	2493	24	composed	compose	VBN
9935	2493	25	almost	almost	RB
9935	2493	26	entirely	entirely	RB
9935	2493	27	of	of	IN
9935	2493	28	cellulose	cellulose	NN
9935	2493	29	,	,	,
9935	2493	30	which	which	WDT
9935	2493	31	is	be	VBZ
9935	2493	32	practically	practically	RB
9935	2493	33	indigestible	indigestible	JJ
9935	2493	34	.	.	.
9935	2494	1	The	the	DT
9935	2494	2	center	center	NN
9935	2494	3	of	of	IN
9935	2494	4	the	the	DT
9935	2494	5	grain	grain	NN
9935	2494	6	,	,	,
9935	2494	7	or	or	CC
9935	2494	8	the	the	DT
9935	2494	9	heart	heart	NN
9935	2494	10	,	,	,
9935	2494	11	is	be	VBZ
9935	2494	12	the	the	DT
9935	2494	13	softest	soft	JJS
9935	2494	14	part	part	NN
9935	2494	15	and	and	CC
9935	2494	16	consists	consist	VBZ
9935	2494	17	of	of	IN
9935	2494	18	cells	cell	NNS
9935	2494	19	filled	fill	VBN
9935	2494	20	with	with	IN
9935	2494	21	starch	starch	NN
9935	2494	22	.	.	.
9935	2495	1	From	from	IN
9935	2495	2	this	this	DT
9935	2495	3	soft	soft	JJ
9935	2495	4	center	center	NN
9935	2495	5	the	the	DT
9935	2495	6	contents	content	NNS
9935	2495	7	of	of	IN
9935	2495	8	the	the	DT
9935	2495	9	grain	grain	NN
9935	2495	10	gradually	gradually	RB
9935	2495	11	grow	grow	VBP
9935	2495	12	harder	hard	RBR
9935	2495	13	toward	toward	IN
9935	2495	14	the	the	DT
9935	2495	15	outside	outside	NN
9935	2495	16	,	,	,
9935	2495	17	the	the	DT
9935	2495	18	harder	hard	JJR
9935	2495	19	part	part	NN
9935	2495	20	and	and	CC
9935	2495	21	that	that	IN
9935	2495	22	containing	contain	VBG
9935	2495	23	the	the	DT
9935	2495	24	most	most	JJS
9935	2495	25	gluten	gluten	VBN
9935	2495	26	occurring	occur	VBG
9935	2495	27	next	next	RB
9935	2495	28	to	to	IN
9935	2495	29	the	the	DT
9935	2495	30	bran	bran	NN
9935	2495	31	covering	cover	VBG
9935	2495	32	.	.	.
9935	2496	1	13	13	CD
9935	2496	2	.	.	.
9935	2497	1	MILLING	MILLING	NNP
9935	2497	2	OF	of	IN
9935	2497	3	WHEAT	WHEAT	NNP
9935	2497	4	FLOUR.--Great	FLOUR.--Great	NNP
9935	2497	5	advances	advance	NNS
9935	2497	6	have	have	VBP
9935	2497	7	been	be	VBN
9935	2497	8	made	make	VBN
9935	2497	9	in	in	IN
9935	2497	10	the	the	DT
9935	2497	11	production	production	NN
9935	2497	12	of	of	IN
9935	2497	13	flour	flour	NN
9935	2497	14	from	from	IN
9935	2497	15	wheat	wheat	NN
9935	2497	16	,	,	,
9935	2497	17	and	and	CC
9935	2497	18	these	these	DT
9935	2497	19	are	be	VBP
9935	2497	20	very	very	RB
9935	2497	21	good	good	JJ
9935	2497	22	evidence	evidence	NN
9935	2497	23	of	of	IN
9935	2497	24	man	man	NN
9935	2497	25	's	's	POS
9935	2497	26	progress	progress	NN
9935	2497	27	in	in	IN
9935	2497	28	the	the	DT
9935	2497	29	way	way	NN
9935	2497	30	of	of	IN
9935	2497	31	invention	invention	NN
9935	2497	32	.	.	.
9935	2498	1	The	the	DT
9935	2498	2	earliest	early	JJS
9935	2498	3	method	method	NN
9935	2498	4	consisted	consist	VBD
9935	2498	5	in	in	IN
9935	2498	6	crushing	crush	VBG
9935	2498	7	the	the	DT
9935	2498	8	grain	grain	NN
9935	2498	9	by	by	IN
9935	2498	10	hand	hand	NN
9935	2498	11	between	between	IN
9935	2498	12	two	two	CD
9935	2498	13	stones	stone	NNS
9935	2498	14	,	,	,
9935	2498	15	and	and	CC
9935	2498	16	from	from	IN
9935	2498	17	this	this	DT
9935	2498	18	crude	crude	JJ
9935	2498	19	device	device	NN
9935	2498	20	came	come	VBD
9935	2498	21	the	the	DT
9935	2498	22	mortar	mortar	NN
9935	2498	23	and	and	CC
9935	2498	24	pestle	pestle	NN
9935	2498	25	.	.	.
9935	2499	1	A	a	DT
9935	2499	2	little	little	JJ
9935	2499	3	later	later	JJ
9935	2499	4	millstones	millstone	NNS
9935	2499	5	in	in	IN
9935	2499	6	the	the	DT
9935	2499	7	form	form	NN
9935	2499	8	of	of	IN
9935	2499	9	thick	thick	JJ
9935	2499	10	,	,	,
9935	2499	11	heavy	heavy	JJ
9935	2499	12	disks	disk	NNS
9935	2499	13	were	be	VBD
9935	2499	14	brought	bring	VBN
9935	2499	15	into	into	IN
9935	2499	16	use	use	NN
9935	2499	17	for	for	IN
9935	2499	18	grinding	grind	VBG
9935	2499	19	grain	grain	NN
9935	2499	20	.	.	.
9935	2500	1	Two	two	CD
9935	2500	2	of	of	IN
9935	2500	3	these	these	DT
9935	2500	4	stones	stone	NNS
9935	2500	5	were	be	VBD
9935	2500	6	placed	place	VBN
9935	2500	7	so	so	IN
9935	2500	8	that	that	IN
9935	2500	9	their	-PRON-	PRP$
9935	2500	10	surfaces	surface	NNS
9935	2500	11	came	come	VBD
9935	2500	12	together	together	RB
9935	2500	13	,	,	,
9935	2500	14	the	the	DT
9935	2500	15	lower	low	JJR
9935	2500	16	one	one	CD
9935	2500	17	being	be	VBG
9935	2500	18	stationary	stationary	JJ
9935	2500	19	and	and	CC
9935	2500	20	the	the	DT
9935	2500	21	upper	upper	JJ
9935	2500	22	one	one	NN
9935	2500	23	made	make	VBN
9935	2500	24	to	to	TO
9935	2500	25	revolve	revolve	VB
9935	2500	26	.	.	.
9935	2501	1	Early	early	JJ
9935	2501	2	grinding	grind	VBG
9935	2501	3	apparatus	apparatus	NN
9935	2501	4	of	of	IN
9935	2501	5	this	this	DT
9935	2501	6	kind	kind	NN
9935	2501	7	was	be	VBD
9935	2501	8	turned	turn	VBN
9935	2501	9	by	by	IN
9935	2501	10	human	human	JJ
9935	2501	11	power	power	NN
9935	2501	12	,	,	,
9935	2501	13	but	but	CC
9935	2501	14	this	this	DT
9935	2501	15	kind	kind	NN
9935	2501	16	of	of	IN
9935	2501	17	power	power	NN
9935	2501	18	was	be	VBD
9935	2501	19	first	first	RB
9935	2501	20	displaced	displace	VBN
9935	2501	21	by	by	IN
9935	2501	22	domestic	domestic	JJ
9935	2501	23	animals	animal	NNS
9935	2501	24	and	and	CC
9935	2501	25	later	later	RB
9935	2501	26	by	by	IN
9935	2501	27	wind	wind	NN
9935	2501	28	and	and	CC
9935	2501	29	water	water	NN
9935	2501	30	.	.	.
9935	2502	1	Out	out	IN
9935	2502	2	of	of	IN
9935	2502	3	this	this	DT
9935	2502	4	arrangement	arrangement	NN
9935	2502	5	,	,	,
9935	2502	6	which	which	WDT
9935	2502	7	is	be	VBZ
9935	2502	8	still	still	RB
9935	2502	9	used	use	VBN
9935	2502	10	to	to	IN
9935	2502	11	some	some	DT
9935	2502	12	extent	extent	NN
9935	2502	13	in	in	IN
9935	2502	14	small	small	JJ
9935	2502	15	mills	mill	NNS
9935	2502	16	,	,	,
9935	2502	17	has	have	VBZ
9935	2502	18	grown	grow	VBN
9935	2502	19	the	the	DT
9935	2502	20	present	present	JJ
9935	2502	21	-	-	HYPH
9935	2502	22	day	day	NN
9935	2502	23	complicated	complicated	JJ
9935	2502	24	machinery	machinery	NN
9935	2502	25	of	of	IN
9935	2502	26	the	the	DT
9935	2502	27	roller	roller	NN
9935	2502	28	process	process	NN
9935	2502	29	,	,	,
9935	2502	30	by	by	IN
9935	2502	31	which	which	WDT
9935	2502	32	any	any	DT
9935	2502	33	part	part	NN
9935	2502	34	of	of	IN
9935	2502	35	the	the	DT
9935	2502	36	grain	grain	NN
9935	2502	37	may	may	MD
9935	2502	38	be	be	VB
9935	2502	39	included	include	VBN
9935	2502	40	or	or	CC
9935	2502	41	rejected	reject	VBN
9935	2502	42	.	.	.
9935	2503	1	14	14	CD
9935	2503	2	.	.	.
9935	2504	1	In	in	IN
9935	2504	2	the	the	DT
9935	2504	3	roller	roller	NN
9935	2504	4	process	process	NN
9935	2504	5	,	,	,
9935	2504	6	the	the	DT
9935	2504	7	grain	grain	NN
9935	2504	8	is	be	VBZ
9935	2504	9	crushed	crush	VBN
9935	2504	10	between	between	IN
9935	2504	11	metal	metal	NN
9935	2504	12	rolls	roll	NNS
9935	2504	13	instead	instead	RB
9935	2504	14	of	of	IN
9935	2504	15	being	be	VBG
9935	2504	16	ground	ground	NN
9935	2504	17	between	between	IN
9935	2504	18	stones	stone	NNS
9935	2504	19	.	.	.
9935	2505	1	It	-PRON-	PRP
9935	2505	2	is	be	VBZ
9935	2505	3	first	first	RB
9935	2505	4	screened	screen	VBN
9935	2505	5	in	in	IN
9935	2505	6	order	order	NN
9935	2505	7	to	to	TO
9935	2505	8	separate	separate	VB
9935	2505	9	all	all	DT
9935	2505	10	foreign	foreign	JJ
9935	2505	11	matter	matter	NN
9935	2505	12	from	from	IN
9935	2505	13	it	-PRON-	PRP
9935	2505	14	,	,	,
9935	2505	15	and	and	CC
9935	2505	16	then	then	RB
9935	2505	17	stored	store	VBD
9935	2505	18	in	in	IN
9935	2505	19	bins	bin	NNS
9935	2505	20	.	.	.
9935	2506	1	When	when	WRB
9935	2506	2	it	-PRON-	PRP
9935	2506	3	is	be	VBZ
9935	2506	4	taken	take	VBN
9935	2506	5	from	from	IN
9935	2506	6	these	these	DT
9935	2506	7	receptacles	receptacle	NNS
9935	2506	8	,	,	,
9935	2506	9	it	-PRON-	PRP
9935	2506	10	is	be	VBZ
9935	2506	11	put	put	VBN
9935	2506	12	through	through	IN
9935	2506	13	another	another	DT
9935	2506	14	cleaning	cleaning	NN
9935	2506	15	process	process	NN
9935	2506	16	,	,	,
9935	2506	17	called	call	VBD
9935	2506	18	_	_	NNP
9935	2506	19	scouring	scour	VBG
9935	2506	20	_	_	NNP
9935	2506	21	,	,	,
9935	2506	22	or	or	CC
9935	2506	23	it	-PRON-	PRP
9935	2506	24	is	be	VBZ
9935	2506	25	thoroughly	thoroughly	RB
9935	2506	26	washed	wash	VBN
9935	2506	27	and	and	CC
9935	2506	28	dried	dry	VBN
9935	2506	29	in	in	IN
9935	2506	30	order	order	NN
9935	2506	31	to	to	TO
9935	2506	32	loosen	loosen	VB
9935	2506	33	the	the	DT
9935	2506	34	dirt	dirt	NN
9935	2506	35	that	that	WDT
9935	2506	36	clings	cling	VBZ
9935	2506	37	to	to	IN
9935	2506	38	it	-PRON-	PRP
9935	2506	39	and	and	CC
9935	2506	40	to	to	TO
9935	2506	41	free	free	VB
9935	2506	42	it	-PRON-	PRP
9935	2506	43	entirely	entirely	RB
9935	2506	44	from	from	IN
9935	2506	45	dust	dust	NN
9935	2506	46	,	,	,
9935	2506	47	lint	lint	NN
9935	2506	48	,	,	,
9935	2506	49	etc	etc	FW
9935	2506	50	.	.	.
9935	2507	1	As	as	RB
9935	2507	2	soon	soon	RB
9935	2507	3	as	as	IN
9935	2507	4	it	-PRON-	PRP
9935	2507	5	is	be	VBZ
9935	2507	6	completely	completely	RB
9935	2507	7	cleansed	cleanse	VBN
9935	2507	8	,	,	,
9935	2507	9	it	-PRON-	PRP
9935	2507	10	is	be	VBZ
9935	2507	11	softened	soften	VBN
9935	2507	12	by	by	IN
9935	2507	13	heat	heat	NN
9935	2507	14	and	and	CC
9935	2507	15	moisture	moisture	NN
9935	2507	16	and	and	CC
9935	2507	17	then	then	RB
9935	2507	18	passed	pass	VBD
9935	2507	19	through	through	RP
9935	2507	20	a	a	DT
9935	2507	21	set	set	NN
9935	2507	22	of	of	IN
9935	2507	23	corrugated	corrugate	VBN
9935	2507	24	rollers	roller	NNS
9935	2507	25	,	,	,
9935	2507	26	which	which	WDT
9935	2507	27	are	be	VBP
9935	2507	28	adjustable	adjustable	JJ
9935	2507	29	as	as	IN
9935	2507	30	are	be	VBP
9935	2507	31	the	the	DT
9935	2507	32	rubber	rubber	NN
9935	2507	33	rollers	roller	NNS
9935	2507	34	of	of	IN
9935	2507	35	a	a	DT
9935	2507	36	clothes	clothe	NNS
9935	2507	37	wringer	wringer	NN
9935	2507	38	and	and	CC
9935	2507	39	which	which	WDT
9935	2507	40	flatten	flatten	VBP
9935	2507	41	and	and	CC
9935	2507	42	break	break	VBP
9935	2507	43	the	the	DT
9935	2507	44	grains	grain	NNS
9935	2507	45	.	.	.
9935	2508	1	After	after	IN
9935	2508	2	this	this	DT
9935	2508	3	first	first	JJ
9935	2508	4	crushing	crushing	NN
9935	2508	5	,	,	,
9935	2508	6	some	some	DT
9935	2508	7	of	of	IN
9935	2508	8	the	the	DT
9935	2508	9	bran	bran	NN
9935	2508	10	is	be	VBZ
9935	2508	11	sifted	sift	VBN
9935	2508	12	out	out	RP
9935	2508	13	,	,	,
9935	2508	14	while	while	IN
9935	2508	15	the	the	DT
9935	2508	16	main	main	JJ
9935	2508	17	portion	portion	NN
9935	2508	18	of	of	IN
9935	2508	19	the	the	DT
9935	2508	20	grain	grain	NN
9935	2508	21	is	be	VBZ
9935	2508	22	put	put	VBN
9935	2508	23	through	through	IN
9935	2508	24	another	another	DT
9935	2508	25	set	set	NN
9935	2508	26	of	of	IN
9935	2508	27	rollers	roller	NNS
9935	2508	28	and	and	CC
9935	2508	29	crushed	crush	VBD
9935	2508	30	more	more	RBR
9935	2508	31	finely	finely	RB
9935	2508	32	.	.	.
9935	2509	1	During	during	IN
9935	2509	2	the	the	DT
9935	2509	3	milling	milling	NN
9935	2509	4	,	,	,
9935	2509	5	these	these	DT
9935	2509	6	processes	process	NNS
9935	2509	7	of	of	IN
9935	2509	8	crushing	crush	VBG
9935	2509	9	the	the	DT
9935	2509	10	grain	grain	NN
9935	2509	11	and	and	CC
9935	2509	12	removing	remove	VBG
9935	2509	13	the	the	DT
9935	2509	14	bran	bran	NN
9935	2509	15	are	be	VBP
9935	2509	16	repeated	repeat	VBN
9935	2509	17	from	from	IN
9935	2509	18	six	six	CD
9935	2509	19	to	to	TO
9935	2509	20	nine	nine	CD
9935	2509	21	times	time	NNS
9935	2509	22	,	,	,
9935	2509	23	each	each	DT
9935	2509	24	pair	pair	NN
9935	2509	25	of	of	IN
9935	2509	26	rollers	roller	NNS
9935	2509	27	being	be	VBG
9935	2509	28	set	set	VBN
9935	2509	29	somewhat	somewhat	RB
9935	2509	30	closer	close	JJR
9935	2509	31	than	than	IN
9935	2509	32	the	the	DT
9935	2509	33	pair	pair	NN
9935	2509	34	before	before	IN
9935	2509	35	,	,	,
9935	2509	36	until	until	IN
9935	2509	37	the	the	DT
9935	2509	38	grain	grain	NN
9935	2509	39	is	be	VBZ
9935	2509	40	pulverized	pulverize	VBN
9935	2509	41	.	.	.
9935	2510	1	After	after	IN
9935	2510	2	the	the	DT
9935	2510	3	grain	grain	NN
9935	2510	4	has	have	VBZ
9935	2510	5	been	be	VBN
9935	2510	6	thus	thus	RB
9935	2510	7	reduced	reduce	VBN
9935	2510	8	to	to	IN
9935	2510	9	a	a	DT
9935	2510	10	powder	powder	NN
9935	2510	11	,	,	,
9935	2510	12	it	-PRON-	PRP
9935	2510	13	is	be	VBZ
9935	2510	14	passed	pass	VBN
9935	2510	15	through	through	IN
9935	2510	16	bolting	bolting	NN
9935	2510	17	cloth	cloth	NN
9935	2510	18	,	,	,
9935	2510	19	which	which	WDT
9935	2510	20	acts	act	VBZ
9935	2510	21	as	as	IN
9935	2510	22	a	a	DT
9935	2510	23	very	very	RB
9935	2510	24	fine	fine	JJ
9935	2510	25	sieve	sieve	NN
9935	2510	26	and	and	CC
9935	2510	27	separates	separate	NNS
9935	2510	28	from	from	IN
9935	2510	29	it	-PRON-	PRP
9935	2510	30	any	any	DT
9935	2510	31	foreign	foreign	JJ
9935	2510	32	material	material	NN
9935	2510	33	that	that	WDT
9935	2510	34	may	may	MD
9935	2510	35	remain	remain	VB
9935	2510	36	.	.	.
9935	2511	1	The	the	DT
9935	2511	2	result	result	NN
9935	2511	3	is	be	VBZ
9935	2511	4	a	a	DT
9935	2511	5	very	very	RB
9935	2511	6	fine	fine	JJ
9935	2511	7	,	,	,
9935	2511	8	white	white	JJ
9935	2511	9	flour	flour	NN
9935	2511	10	.	.	.
9935	2512	1	15	15	CD
9935	2512	2	.	.	.
9935	2513	1	GRAHAM	GRAHAM	NNP
9935	2513	2	FLOUR.--Sometimes	flour.--sometime	VBZ
9935	2513	3	the	the	DT
9935	2513	4	entire	entire	JJ
9935	2513	5	grain	grain	NN
9935	2513	6	,	,	,
9935	2513	7	including	include	VBG
9935	2513	8	the	the	DT
9935	2513	9	bran	bran	NN
9935	2513	10	,	,	,
9935	2513	11	germ	germ	NN
9935	2513	12	,	,	,
9935	2513	13	etc	etc	FW
9935	2513	14	.	.	FW
9935	2513	15	,	,	,
9935	2513	16	is	be	VBZ
9935	2513	17	ground	grind	VBN
9935	2513	18	fine	fine	JJ
9935	2513	19	enough	enough	RB
9935	2513	20	merely	merely	RB
9935	2513	21	for	for	IN
9935	2513	22	baking	baking	NN
9935	2513	23	purposes	purpose	NNS
9935	2513	24	and	and	CC
9935	2513	25	is	be	VBZ
9935	2513	26	used	use	VBN
9935	2513	27	as	as	IN
9935	2513	28	flour	flour	NN
9935	2513	29	in	in	IN
9935	2513	30	this	this	DT
9935	2513	31	form	form	NN
9935	2513	32	.	.	.
9935	2514	1	Such	such	JJ
9935	2514	2	flour	flour	NN
9935	2514	3	is	be	VBZ
9935	2514	4	called	call	VBN
9935	2514	5	graham	graham	NNP
9935	2514	6	flour	flour	NN
9935	2514	7	.	.	.
9935	2515	1	It	-PRON-	PRP
9935	2515	2	contains	contain	VBZ
9935	2515	3	all	all	PDT
9935	2515	4	the	the	DT
9935	2515	5	nutriment	nutriment	NN
9935	2515	6	,	,	,
9935	2515	7	mineral	mineral	NN
9935	2515	8	matter	matter	NN
9935	2515	9	,	,	,
9935	2515	10	and	and	CC
9935	2515	11	cellulose	cellulose	NN
9935	2515	12	of	of	IN
9935	2515	13	the	the	DT
9935	2515	14	original	original	JJ
9935	2515	15	grain	grain	NN
9935	2515	16	,	,	,
9935	2515	17	and	and	CC
9935	2515	18	is	be	VBZ
9935	2515	19	therefore	therefore	RB
9935	2515	20	considered	consider	VBN
9935	2515	21	valuable	valuable	JJ
9935	2515	22	as	as	IN
9935	2515	23	food	food	NN
9935	2515	24	.	.	.
9935	2516	1	However	however	RB
9935	2516	2	,	,	,
9935	2516	3	the	the	DT
9935	2516	4	objection	objection	NN
9935	2516	5	to	to	IN
9935	2516	6	this	this	DT
9935	2516	7	kind	kind	NN
9935	2516	8	of	of	IN
9935	2516	9	flour	flour	NN
9935	2516	10	is	be	VBZ
9935	2516	11	that	that	IN
9935	2516	12	its	-PRON-	PRP$
9935	2516	13	keeping	keep	VBG
9935	2516	14	quality	quality	NN
9935	2516	15	is	be	VBZ
9935	2516	16	not	not	RB
9935	2516	17	so	so	RB
9935	2516	18	good	good	JJ
9935	2516	19	as	as	IN
9935	2516	20	that	that	DT
9935	2516	21	of	of	IN
9935	2516	22	the	the	DT
9935	2516	23	kinds	kind	NNS
9935	2516	24	from	from	IN
9935	2516	25	which	which	WDT
9935	2516	26	the	the	DT
9935	2516	27	germ	germ	NN
9935	2516	28	has	have	VBZ
9935	2516	29	been	be	VBN
9935	2516	30	removed	remove	VBN
9935	2516	31	,	,	,
9935	2516	32	because	because	IN
9935	2516	33	the	the	DT
9935	2516	34	fat	fat	NN
9935	2516	35	contained	contain	VBN
9935	2516	36	in	in	IN
9935	2516	37	the	the	DT
9935	2516	38	germ	germ	NN
9935	2516	39	is	be	VBZ
9935	2516	40	liable	liable	JJ
9935	2516	41	to	to	TO
9935	2516	42	become	become	VB
9935	2516	43	rancid	rancid	NN
9935	2516	44	.	.	.
9935	2517	1	16	16	CD
9935	2517	2	.	.	.
9935	2518	1	WHOLE	WHOLE	NNP
9935	2518	2	-	-	HYPH
9935	2518	3	WHEAT	wheat	NN
9935	2518	4	FLOUR.--The	flour.--the	IN
9935	2518	5	best	good	JJS
9935	2518	6	grades	grade	NNS
9935	2518	7	of	of	IN
9935	2518	8	fine	fine	JJ
9935	2518	9	white	white	JJ
9935	2518	10	flour	flour	NN
9935	2518	11	make	make	VBP
9935	2518	12	bread	bread	NN
9935	2518	13	of	of	IN
9935	2518	14	excellent	excellent	JJ
9935	2518	15	quality	quality	NN
9935	2518	16	,	,	,
9935	2518	17	but	but	CC
9935	2518	18	such	such	JJ
9935	2518	19	bread	bread	NN
9935	2518	20	is	be	VBZ
9935	2518	21	not	not	RB
9935	2518	22	so	so	RB
9935	2518	23	nutritious	nutritious	JJ
9935	2518	24	as	as	IN
9935	2518	25	that	that	DT
9935	2518	26	made	make	VBD
9935	2518	27	from	from	IN
9935	2518	28	whole	whole	JJ
9935	2518	29	-	-	HYPH
9935	2518	30	wheat	wheat	NN
9935	2518	31	flour	flour	NN
9935	2518	32	.	.	.
9935	2519	1	In	in	IN
9935	2519	2	the	the	DT
9935	2519	3	making	making	NN
9935	2519	4	of	of	IN
9935	2519	5	this	this	DT
9935	2519	6	kind	kind	NN
9935	2519	7	of	of	IN
9935	2519	8	flour	flour	NN
9935	2519	9	,	,	,
9935	2519	10	some	some	DT
9935	2519	11	of	of	IN
9935	2519	12	the	the	DT
9935	2519	13	choicest	choice	JJS
9935	2519	14	varieties	variety	NNS
9935	2519	15	of	of	IN
9935	2519	16	wheat	wheat	NN
9935	2519	17	are	be	VBP
9935	2519	18	first	first	RB
9935	2519	19	moistened	moisten	VBN
9935	2519	20	in	in	IN
9935	2519	21	order	order	NN
9935	2519	22	to	to	TO
9935	2519	23	soften	soften	VB
9935	2519	24	the	the	DT
9935	2519	25	woody	woody	NN
9935	2519	26	fiber	fiber	NN
9935	2519	27	of	of	IN
9935	2519	28	the	the	DT
9935	2519	29	bran	bran	NN
9935	2519	30	and	and	CC
9935	2519	31	are	be	VBP
9935	2519	32	then	then	RB
9935	2519	33	sifted	sift	VBN
9935	2519	34	until	until	IN
9935	2519	35	the	the	DT
9935	2519	36	outer	outer	JJ
9935	2519	37	husk	husk	NN
9935	2519	38	of	of	IN
9935	2519	39	the	the	DT
9935	2519	40	grain	grain	NN
9935	2519	41	is	be	VBZ
9935	2519	42	removed	remove	VBN
9935	2519	43	.	.	.
9935	2520	1	After	after	IN
9935	2520	2	this	this	DT
9935	2520	3	treatment	treatment	NN
9935	2520	4	,	,	,
9935	2520	5	the	the	DT
9935	2520	6	grains	grain	NNS
9935	2520	7	are	be	VBP
9935	2520	8	dried	dry	VBN
9935	2520	9	and	and	CC
9935	2520	10	then	then	RB
9935	2520	11	pulverized	pulverize	VBN
9935	2520	12	into	into	IN
9935	2520	13	various	various	JJ
9935	2520	14	grades	grade	NNS
9935	2520	15	of	of	IN
9935	2520	16	so	so	RB
9935	2520	17	-	-	HYPH
9935	2520	18	called	call	VBN
9935	2520	19	whole	whole	JJ
9935	2520	20	-	-	HYPH
9935	2520	21	wheat	wheat	NN
9935	2520	22	flour	flour	NN
9935	2520	23	.	.	.
9935	2521	1	The	the	DT
9935	2521	2	name	name	NN
9935	2521	3	whole	whole	JJ
9935	2521	4	-	-	HYPH
9935	2521	5	wheat	wheat	NN
9935	2521	6	flour	flour	NN
9935	2521	7	is	be	VBZ
9935	2521	8	misleading	misleading	JJ
9935	2521	9	,	,	,
9935	2521	10	because	because	IN
9935	2521	11	it	-PRON-	PRP
9935	2521	12	implies	imply	VBZ
9935	2521	13	that	that	IN
9935	2521	14	all	all	DT
9935	2521	15	of	of	IN
9935	2521	16	the	the	DT
9935	2521	17	grain	grain	NN
9935	2521	18	is	be	VBZ
9935	2521	19	used	use	VBN
9935	2521	20	;	;	:
9935	2521	21	whereas	whereas	IN
9935	2521	22	,	,	,
9935	2521	23	since	since	IN
9935	2521	24	several	several	JJ
9935	2521	25	of	of	IN
9935	2521	26	the	the	DT
9935	2521	27	outer	outer	JJ
9935	2521	28	layers	layer	NNS
9935	2521	29	of	of	IN
9935	2521	30	bran	bran	NN
9935	2521	31	and	and	CC
9935	2521	32	the	the	DT
9935	2521	33	germ	germ	NN
9935	2521	34	are	be	VBP
9935	2521	35	removed	remove	VBN
9935	2521	36	in	in	IN
9935	2521	37	its	-PRON-	PRP$
9935	2521	38	production	production	NN
9935	2521	39	,	,	,
9935	2521	40	whole	whole	JJ
9935	2521	41	-	-	HYPH
9935	2521	42	wheat	wheat	NN
9935	2521	43	flour	flour	NN
9935	2521	44	is	be	VBZ
9935	2521	45	merely	merely	RB
9935	2521	46	flour	flour	NN
9935	2521	47	in	in	IN
9935	2521	48	which	which	WDT
9935	2521	49	practically	practically	RB
9935	2521	50	all	all	PDT
9935	2521	51	the	the	DT
9935	2521	52	gluten	gluten	NN
9935	2521	53	and	and	CC
9935	2521	54	the	the	DT
9935	2521	55	starch	starch	NN
9935	2521	56	are	be	VBP
9935	2521	57	retained	retain	VBN
9935	2521	58	.	.	.
9935	2522	1	Because	because	IN
9935	2522	2	this	this	DT
9935	2522	3	variety	variety	NN
9935	2522	4	is	be	VBZ
9935	2522	5	not	not	RB
9935	2522	6	sifted	sift	VBN
9935	2522	7	as	as	IN
9935	2522	8	are	be	VBP
9935	2522	9	the	the	DT
9935	2522	10	white	white	JJ
9935	2522	11	flours	flour	NNS
9935	2522	12	,	,	,
9935	2522	13	it	-PRON-	PRP
9935	2522	14	is	be	VBZ
9935	2522	15	not	not	RB
9935	2522	16	so	so	RB
9935	2522	17	fine	fine	JJ
9935	2522	18	as	as	IN
9935	2522	19	they	-PRON-	PRP
9935	2522	20	are	be	VBP
9935	2522	21	;	;	:
9935	2522	22	but	but	CC
9935	2522	23	it	-PRON-	PRP
9935	2522	24	is	be	VBZ
9935	2522	25	not	not	RB
9935	2522	26	so	so	RB
9935	2522	27	coarse	coarse	JJ
9935	2522	28	as	as	IN
9935	2522	29	graham	graham	NNP
9935	2522	30	flour	flour	NN
9935	2522	31	,	,	,
9935	2522	32	nor	nor	CC
9935	2522	33	is	be	VBZ
9935	2522	34	bread	bread	NN
9935	2522	35	made	make	VBN
9935	2522	36	from	from	IN
9935	2522	37	it	-PRON-	PRP
9935	2522	38	so	so	RB
9935	2522	39	dark	dark	JJ
9935	2522	40	in	in	IN
9935	2522	41	color	color	NN
9935	2522	42	.	.	.
9935	2523	1	Both	both	DT
9935	2523	2	graham	graham	NNP
9935	2523	3	and	and	CC
9935	2523	4	whole	whole	JJ
9935	2523	5	-	-	HYPH
9935	2523	6	wheat	wheat	NN
9935	2523	7	flours	flour	NNS
9935	2523	8	produce	produce	VBP
9935	2523	9	a	a	DT
9935	2523	10	more	more	RBR
9935	2523	11	wholesome	wholesome	JJ
9935	2523	12	bread	bread	NN
9935	2523	13	than	than	IN
9935	2523	14	any	any	DT
9935	2523	15	of	of	IN
9935	2523	16	the	the	DT
9935	2523	17	varieties	variety	NNS
9935	2523	18	of	of	IN
9935	2523	19	white	white	JJ
9935	2523	20	flour	flour	NN
9935	2523	21	,	,	,
9935	2523	22	because	because	IN
9935	2523	23	they	-PRON-	PRP
9935	2523	24	contain	contain	VBP
9935	2523	25	more	more	JJR
9935	2523	26	of	of	IN
9935	2523	27	the	the	DT
9935	2523	28	nutritive	nutritive	JJ
9935	2523	29	elements	element	NNS
9935	2523	30	and	and	CC
9935	2523	31	mineral	mineral	NN
9935	2523	32	salts	salt	NNS
9935	2523	33	,	,	,
9935	2523	34	which	which	WDT
9935	2523	35	are	be	VBP
9935	2523	36	necessary	necessary	JJ
9935	2523	37	in	in	IN
9935	2523	38	the	the	DT
9935	2523	39	diet	diet	NN
9935	2523	40	.	.	.
9935	2524	1	The	the	DT
9935	2524	2	bran	bran	NN
9935	2524	3	that	that	WDT
9935	2524	4	is	be	VBZ
9935	2524	5	retained	retain	VBN
9935	2524	6	in	in	IN
9935	2524	7	them	-PRON-	PRP
9935	2524	8	is	be	VBZ
9935	2524	9	not	not	RB
9935	2524	10	used	use	VBN
9935	2524	11	by	by	IN
9935	2524	12	the	the	DT
9935	2524	13	body	body	NN
9935	2524	14	as	as	IN
9935	2524	15	food	food	NN
9935	2524	16	,	,	,
9935	2524	17	but	but	CC
9935	2524	18	it	-PRON-	PRP
9935	2524	19	adds	add	VBZ
9935	2524	20	bulk	bulk	JJ
9935	2524	21	to	to	IN
9935	2524	22	the	the	DT
9935	2524	23	diet	diet	NN
9935	2524	24	and	and	CC
9935	2524	25	assists	assist	NNS
9935	2524	26	in	in	IN
9935	2524	27	carrying	carry	VBG
9935	2524	28	on	on	IN
9935	2524	29	the	the	DT
9935	2524	30	normal	normal	JJ
9935	2524	31	functions	function	NNS
9935	2524	32	of	of	IN
9935	2524	33	the	the	DT
9935	2524	34	digestive	digestive	JJ
9935	2524	35	tract	tract	NN
9935	2524	36	.	.	.
9935	2525	1	17	17	CD
9935	2525	2	.	.	.
9935	2526	1	SELECTION	SELECTION	NNP
9935	2526	2	OF	of	IN
9935	2526	3	FLOUR.--If	FLOUR.--If	NNP
9935	2526	4	a	a	DT
9935	2526	5	large	large	JJ
9935	2526	6	quantity	quantity	NN
9935	2526	7	of	of	IN
9935	2526	8	flour	flour	NN
9935	2526	9	must	must	MD
9935	2526	10	be	be	VB
9935	2526	11	bought	buy	VBN
9935	2526	12	at	at	IN
9935	2526	13	one	one	CD
9935	2526	14	time	time	NN
9935	2526	15	,	,	,
9935	2526	16	as	as	IN
9935	2526	17	,	,	,
9935	2526	18	for	for	IN
9935	2526	19	instance	instance	NN
9935	2526	20	,	,	,
9935	2526	21	enough	enough	RB
9935	2526	22	to	to	TO
9935	2526	23	last	last	VB
9935	2526	24	through	through	IN
9935	2526	25	an	an	DT
9935	2526	26	entire	entire	JJ
9935	2526	27	season	season	NN
9935	2526	28	,	,	,
9935	2526	29	it	-PRON-	PRP
9935	2526	30	is	be	VBZ
9935	2526	31	advisable	advisable	JJ
9935	2526	32	to	to	TO
9935	2526	33	test	test	VB
9935	2526	34	it	-PRON-	PRP
9935	2526	35	carefully	carefully	RB
9935	2526	36	before	before	IN
9935	2526	37	the	the	DT
9935	2526	38	purchase	purchase	NN
9935	2526	39	is	be	VBZ
9935	2526	40	made	make	VBN
9935	2526	41	,	,	,
9935	2526	42	so	so	IN
9935	2526	43	as	as	IN
9935	2526	44	to	to	TO
9935	2526	45	avoid	avoid	VB
9935	2526	46	the	the	DT
9935	2526	47	danger	danger	NN
9935	2526	48	of	of	IN
9935	2526	49	getting	get	VBG
9935	2526	50	a	a	DT
9935	2526	51	poor	poor	JJ
9935	2526	52	grade	grade	NN
9935	2526	53	.	.	.
9935	2527	1	As	as	IN
9935	2527	2	a	a	DT
9935	2527	3	rule	rule	NN
9935	2527	4	,	,	,
9935	2527	5	however	however	RB
9935	2527	6	,	,	,
9935	2527	7	housewives	housewife	NNS
9935	2527	8	are	be	VBP
9935	2527	9	obliged	oblige	VBN
9935	2527	10	to	to	TO
9935	2527	11	purchase	purchase	VB
9935	2527	12	only	only	RB
9935	2527	13	a	a	DT
9935	2527	14	small	small	JJ
9935	2527	15	quantity	quantity	NN
9935	2527	16	at	at	IN
9935	2527	17	a	a	DT
9935	2527	18	time	time	NN
9935	2527	19	.	.	.
9935	2528	1	In	in	IN
9935	2528	2	such	such	JJ
9935	2528	3	cases	case	NNS
9935	2528	4	,	,	,
9935	2528	5	it	-PRON-	PRP
9935	2528	6	will	will	MD
9935	2528	7	not	not	RB
9935	2528	8	be	be	VB
9935	2528	9	necessary	necessary	JJ
9935	2528	10	to	to	TO
9935	2528	11	test	test	VB
9935	2528	12	the	the	DT
9935	2528	13	flour	flour	NN
9935	2528	14	before	before	IN
9935	2528	15	purchasing	purchase	VBG
9935	2528	16	it	-PRON-	PRP
9935	2528	17	,	,	,
9935	2528	18	provided	provide	VBD
9935	2528	19	a	a	DT
9935	2528	20	standard	standard	JJ
9935	2528	21	make	make	NN
9935	2528	22	is	be	VBZ
9935	2528	23	selected	select	VBN
9935	2528	24	.	.	.
9935	2529	1	Very	very	RB
9935	2529	2	often	often	RB
9935	2529	3	,	,	,
9935	2529	4	too	too	RB
9935	2529	5	,	,	,
9935	2529	6	a	a	DT
9935	2529	7	housewife	housewife	NN
9935	2529	8	in	in	IN
9935	2529	9	a	a	DT
9935	2529	10	small	small	JJ
9935	2529	11	family	family	NN
9935	2529	12	finds	find	VBZ
9935	2529	13	it	-PRON-	PRP
9935	2529	14	inconvenient	inconvenient	JJ
9935	2529	15	to	to	TO
9935	2529	16	keep	keep	VB
9935	2529	17	on	on	IN
9935	2529	18	hand	hand	NN
9935	2529	19	a	a	DT
9935	2529	20	supply	supply	NN
9935	2529	21	of	of	IN
9935	2529	22	both	both	DT
9935	2529	23	bread	bread	NN
9935	2529	24	flour	flour	NN
9935	2529	25	and	and	CC
9935	2529	26	pastry	pastry	NN
9935	2529	27	flour	flour	NN
9935	2529	28	.	.	.
9935	2530	1	In	in	IN
9935	2530	2	such	such	JJ
9935	2530	3	an	an	DT
9935	2530	4	event	event	NN
9935	2530	5	,	,	,
9935	2530	6	a	a	DT
9935	2530	7	blend	blend	NN
9935	2530	8	flour	flour	NN
9935	2530	9	,	,	,
9935	2530	10	which	which	WDT
9935	2530	11	,	,	,
9935	2530	12	as	as	IN
9935	2530	13	has	have	VBZ
9935	2530	14	been	be	VBN
9935	2530	15	mentioned	mention	VBN
9935	2530	16	,	,	,
9935	2530	17	is	be	VBZ
9935	2530	18	a	a	DT
9935	2530	19	mixture	mixture	NN
9935	2530	20	of	of	IN
9935	2530	21	flour	flour	NN
9935	2530	22	made	make	VBN
9935	2530	23	from	from	IN
9935	2530	24	spring	spring	NN
9935	2530	25	and	and	CC
9935	2530	26	winter	winter	NN
9935	2530	27	wheat	wheat	NN
9935	2530	28	that	that	WDT
9935	2530	29	will	will	MD
9935	2530	30	do	do	VB
9935	2530	31	for	for	IN
9935	2530	32	all	all	DT
9935	2530	33	purposes	purpose	NNS
9935	2530	34	,	,	,
9935	2530	35	is	be	VBZ
9935	2530	36	the	the	DT
9935	2530	37	kind	kind	NN
9935	2530	38	to	to	TO
9935	2530	39	purchase	purchase	VB
9935	2530	40	.	.	.
9935	2531	1	While	while	IN
9935	2531	2	such	such	JJ
9935	2531	3	flour	flour	NN
9935	2531	4	is	be	VBZ
9935	2531	5	not	not	RB
9935	2531	6	ideal	ideal	JJ
9935	2531	7	for	for	IN
9935	2531	8	either	either	DT
9935	2531	9	bread	bread	NN
9935	2531	10	or	or	CC
9935	2531	11	pastry	pastry	NN
9935	2531	12	,	,	,
9935	2531	13	it	-PRON-	PRP
9935	2531	14	serves	serve	VBZ
9935	2531	15	the	the	DT
9935	2531	16	purpose	purpose	NN
9935	2531	17	of	of	IN
9935	2531	18	both	both	DT
9935	2531	19	very	very	RB
9935	2531	20	well	well	RB
9935	2531	21	.	.	.
9935	2532	1	18	18	CD
9935	2532	2	.	.	.
9935	2533	1	QUALITY	quality	JJ
9935	2533	2	OF	of	IN
9935	2533	3	FLOUR.--Flour	flour.--flour	NN
9935	2533	4	is	be	VBZ
9935	2533	5	put	put	VBN
9935	2533	6	on	on	IN
9935	2533	7	the	the	DT
9935	2533	8	market	market	NN
9935	2533	9	in	in	IN
9935	2533	10	various	various	JJ
9935	2533	11	grades	grade	NNS
9935	2533	12	,	,	,
9935	2533	13	and	and	CC
9935	2533	14	is	be	VBZ
9935	2533	15	named	name	VBN
9935	2533	16	according	accord	VBG
9935	2533	17	to	to	IN
9935	2533	18	its	-PRON-	PRP$
9935	2533	19	quality	quality	NN
9935	2533	20	.	.	.
9935	2534	1	The	the	DT
9935	2534	2	highest	high	JJS
9935	2534	3	grade	grade	NN
9935	2534	4	,	,	,
9935	2534	5	or	or	CC
9935	2534	6	best	good	JJS
9935	2534	7	quality	quality	NN
9935	2534	8	,	,	,
9935	2534	9	is	be	VBZ
9935	2534	10	called	call	VBN
9935	2534	11	_	_	NNP
9935	2534	12	high	high	JJ
9935	2534	13	-	-	HYPH
9935	2534	14	grade	grade	NN
9935	2534	15	patent	patent	NN
9935	2534	16	_	_	NNP
9935	2534	17	;	;	:
9935	2534	18	the	the	DT
9935	2534	19	next	next	JJ
9935	2534	20	grade	grade	NN
9935	2534	21	,	,	,
9935	2534	22	_	_	NNP
9935	2534	23	bakers	baker	NNS
9935	2534	24	'	'	POS
9935	2534	25	_	_	XX
9935	2534	26	;	;	:
9935	2534	27	and	and	CC
9935	2534	28	the	the	DT
9935	2534	29	next	next	JJ
9935	2534	30	,	,	,
9935	2534	31	_	_	NNP
9935	2534	32	second	second	JJ
9935	2534	33	-	-	HYPH
9935	2534	34	grade	grade	NN
9935	2534	35	patent	patent	NN
9935	2534	36	_	_	NNP
9935	2534	37	.	.	.
9935	2535	1	The	the	DT
9935	2535	2	lowest	low	JJS
9935	2535	3	grade	grade	NN
9935	2535	4	,	,	,
9935	2535	5	or	or	CC
9935	2535	6	poorest	poor	JJS
9935	2535	7	quality	quality	NN
9935	2535	8	,	,	,
9935	2535	9	is	be	VBZ
9935	2535	10	called	call	VBN
9935	2535	11	_	_	NNP
9935	2535	12	red	red	NNP
9935	2535	13	dog	dog	NN
9935	2535	14	_	_	NNP
9935	2535	15	.	.	.
9935	2536	1	This	this	DT
9935	2536	2	grade	grade	NN
9935	2536	3	is	be	VBZ
9935	2536	4	seldom	seldom	RB
9935	2536	5	sold	sell	VBN
9935	2536	6	for	for	IN
9935	2536	7	food	food	NN
9935	2536	8	purposes	purpose	NNS
9935	2536	9	,	,	,
9935	2536	10	but	but	CC
9935	2536	11	it	-PRON-	PRP
9935	2536	12	is	be	VBZ
9935	2536	13	used	use	VBN
9935	2536	14	considerably	considerably	RB
9935	2536	15	for	for	IN
9935	2536	16	the	the	DT
9935	2536	17	making	making	NN
9935	2536	18	of	of	IN
9935	2536	19	paste	paste	NN
9935	2536	20	.	.	.
9935	2537	1	The	the	DT
9935	2537	2	quality	quality	NN
9935	2537	3	of	of	IN
9935	2537	4	flour	flour	NN
9935	2537	5	used	use	VBN
9935	2537	6	in	in	IN
9935	2537	7	bread	bread	NN
9935	2537	8	making	making	NN
9935	2537	9	is	be	VBZ
9935	2537	10	of	of	IN
9935	2537	11	very	very	RB
9935	2537	12	great	great	JJ
9935	2537	13	importance	importance	NN
9935	2537	14	,	,	,
9935	2537	15	because	because	IN
9935	2537	16	flour	flour	NN
9935	2537	17	of	of	IN
9935	2537	18	poor	poor	JJ
9935	2537	19	quality	quality	NN
9935	2537	20	will	will	MD
9935	2537	21	not	not	RB
9935	2537	22	,	,	,
9935	2537	23	of	of	IN
9935	2537	24	course	course	NN
9935	2537	25	,	,	,
9935	2537	26	make	make	VB
9935	2537	27	good	good	JJ
9935	2537	28	bread	bread	NN
9935	2537	29	.	.	.
9935	2538	1	Every	every	DT
9935	2538	2	housewife	housewife	NN
9935	2538	3	should	should	MD
9935	2538	4	therefore	therefore	RB
9935	2538	5	be	be	VB
9935	2538	6	familiar	familiar	JJ
9935	2538	7	with	with	IN
9935	2538	8	the	the	DT
9935	2538	9	characteristics	characteristic	NNS
9935	2538	10	of	of	IN
9935	2538	11	good	good	JJ
9935	2538	12	flour	flour	NN
9935	2538	13	and	and	CC
9935	2538	14	should	should	MD
9935	2538	15	buy	buy	VB
9935	2538	16	accordingly	accordingly	RB
9935	2538	17	.	.	.
9935	2539	1	19	19	CD
9935	2539	2	.	.	.
9935	2540	1	Several	several	JJ
9935	2540	2	tests	test	NNS
9935	2540	3	can	can	MD
9935	2540	4	be	be	VB
9935	2540	5	applied	apply	VBN
9935	2540	6	to	to	IN
9935	2540	7	flour	flour	NN
9935	2540	8	to	to	TO
9935	2540	9	determine	determine	VB
9935	2540	10	its	-PRON-	PRP$
9935	2540	11	kind	kind	NN
9935	2540	12	and	and	CC
9935	2540	13	its	-PRON-	PRP$
9935	2540	14	quality	quality	NN
9935	2540	15	.	.	.
9935	2541	1	The	the	DT
9935	2541	2	first	first	JJ
9935	2541	3	test	test	NN
9935	2541	4	is	be	VBZ
9935	2541	5	its	-PRON-	PRP$
9935	2541	6	color	color	NN
9935	2541	7	.	.	.
9935	2542	1	Bread	bread	NN
9935	2542	2	flour	flour	NN
9935	2542	3	,	,	,
9935	2542	4	or	or	CC
9935	2542	5	flour	flour	NN
9935	2542	6	made	make	VBN
9935	2542	7	from	from	IN
9935	2542	8	spring	spring	NN
9935	2542	9	wheat	wheat	NN
9935	2542	10	,	,	,
9935	2542	11	is	be	VBZ
9935	2542	12	usually	usually	RB
9935	2542	13	of	of	IN
9935	2542	14	a	a	DT
9935	2542	15	creamy	creamy	JJ
9935	2542	16	-	-	HYPH
9935	2542	17	white	white	JJ
9935	2542	18	color	color	NN
9935	2542	19	,	,	,
9935	2542	20	while	while	IN
9935	2542	21	pastry	pastry	NN
9935	2542	22	flour	flour	NN
9935	2542	23	,	,	,
9935	2542	24	or	or	CC
9935	2542	25	that	that	DT
9935	2542	26	made	make	VBN
9935	2542	27	from	from	IN
9935	2542	28	winter	winter	NN
9935	2542	29	wheat	wheat	NN
9935	2542	30	,	,	,
9935	2542	31	is	be	VBZ
9935	2542	32	more	more	RBR
9935	2542	33	nearly	nearly	RB
9935	2542	34	pure	pure	JJ
9935	2542	35	white	white	NN
9935	2542	36	in	in	IN
9935	2542	37	color	color	NN
9935	2542	38	.	.	.
9935	2543	1	A	a	DT
9935	2543	2	dark	dark	JJ
9935	2543	3	,	,	,
9935	2543	4	chalky	chalky	JJ
9935	2543	5	-	-	HYPH
9935	2543	6	white	white	JJ
9935	2543	7	,	,	,
9935	2543	8	or	or	CC
9935	2543	9	gray	gray	JJ
9935	2543	10	color	color	NN
9935	2543	11	indicates	indicate	VBZ
9935	2543	12	that	that	IN
9935	2543	13	the	the	DT
9935	2543	14	flour	flour	NN
9935	2543	15	is	be	VBZ
9935	2543	16	poor	poor	JJ
9935	2543	17	in	in	IN
9935	2543	18	quality	quality	NN
9935	2543	19	.	.	.
9935	2544	1	The	the	DT
9935	2544	2	second	second	JJ
9935	2544	3	test	test	NN
9935	2544	4	is	be	VBZ
9935	2544	5	the	the	DT
9935	2544	6	feel	feel	NN
9935	2544	7	of	of	IN
9935	2544	8	the	the	DT
9935	2544	9	flour	flour	NN
9935	2544	10	.	.	.
9935	2545	1	A	a	DT
9935	2545	2	pinch	pinch	NN
9935	2545	3	of	of	IN
9935	2545	4	good	good	JJ
9935	2545	5	bread	bread	NN
9935	2545	6	flour	flour	NN
9935	2545	7	,	,	,
9935	2545	8	when	when	WRB
9935	2545	9	rubbed	rub	VBN
9935	2545	10	lightly	lightly	RB
9935	2545	11	between	between	IN
9935	2545	12	the	the	DT
9935	2545	13	thumb	thumb	NN
9935	2545	14	and	and	CC
9935	2545	15	the	the	DT
9935	2545	16	index	index	NN
9935	2545	17	finger	finger	NN
9935	2545	18	,	,	,
9935	2545	19	will	will	MD
9935	2545	20	be	be	VB
9935	2545	21	found	find	VBN
9935	2545	22	to	to	TO
9935	2545	23	be	be	VB
9935	2545	24	rather	rather	RB
9935	2545	25	coarse	coarse	JJ
9935	2545	26	and	and	CC
9935	2545	27	the	the	DT
9935	2545	28	particles	particle	NNS
9935	2545	29	will	will	MD
9935	2545	30	feel	feel	VB
9935	2545	31	sharp	sharp	JJ
9935	2545	32	and	and	CC
9935	2545	33	gritty	gritty	JJ
9935	2545	34	.	.	.
9935	2546	1	When	when	WRB
9935	2546	2	good	good	JJ
9935	2546	3	pastry	pastry	NN
9935	2546	4	flour	flour	NN
9935	2546	5	is	be	VBZ
9935	2546	6	treated	treat	VBN
9935	2546	7	in	in	IN
9935	2546	8	the	the	DT
9935	2546	9	same	same	JJ
9935	2546	10	way	way	NN
9935	2546	11	,	,	,
9935	2546	12	it	-PRON-	PRP
9935	2546	13	will	will	MD
9935	2546	14	feel	feel	VB
9935	2546	15	smooth	smooth	JJ
9935	2546	16	and	and	CC
9935	2546	17	powdery	powdery	NN
9935	2546	18	.	.	.
9935	2547	1	The	the	DT
9935	2547	2	third	third	JJ
9935	2547	3	test	test	NN
9935	2547	4	is	be	VBZ
9935	2547	5	its	-PRON-	PRP$
9935	2547	6	adhering	adhere	VBG
9935	2547	7	power	power	NN
9935	2547	8	.	.	.
9935	2548	1	When	when	WRB
9935	2548	2	squeezed	squeeze	VBN
9935	2548	3	tightly	tightly	RB
9935	2548	4	in	in	IN
9935	2548	5	the	the	DT
9935	2548	6	hand	hand	NN
9935	2548	7	,	,	,
9935	2548	8	good	good	JJ
9935	2548	9	bread	bread	NN
9935	2548	10	flour	flour	NN
9935	2548	11	holds	hold	VBZ
9935	2548	12	together	together	RB
9935	2548	13	in	in	IN
9935	2548	14	a	a	DT
9935	2548	15	mass	mass	NN
9935	2548	16	and	and	CC
9935	2548	17	retains	retain	NNS
9935	2548	18	slightly	slightly	RB
9935	2548	19	the	the	DT
9935	2548	20	impression	impression	NN
9935	2548	21	of	of	IN
9935	2548	22	the	the	DT
9935	2548	23	fingers	finger	NNS
9935	2548	24	;	;	:
9935	2548	25	poor	poor	JJ
9935	2548	26	bread	bread	NN
9935	2548	27	flour	flour	NN
9935	2548	28	treated	treat	VBN
9935	2548	29	in	in	IN
9935	2548	30	the	the	DT
9935	2548	31	same	same	JJ
9935	2548	32	way	way	NN
9935	2548	33	either	either	RB
9935	2548	34	does	do	VBZ
9935	2548	35	not	not	RB
9935	2548	36	retain	retain	VB
9935	2548	37	its	-PRON-	PRP$
9935	2548	38	shape	shape	NN
9935	2548	39	or	or	CC
9935	2548	40	,	,	,
9935	2548	41	provided	provide	VBN
9935	2548	42	it	-PRON-	PRP
9935	2548	43	contains	contain	VBZ
9935	2548	44	too	too	RB
9935	2548	45	much	much	JJ
9935	2548	46	moisture	moisture	NN
9935	2548	47	,	,	,
9935	2548	48	is	be	VBZ
9935	2548	49	liable	liable	JJ
9935	2548	50	to	to	TO
9935	2548	51	make	make	VB
9935	2548	52	a	a	DT
9935	2548	53	damp	damp	JJ
9935	2548	54	,	,	,
9935	2548	55	hard	hard	JJ
9935	2548	56	lump	lump	NN
9935	2548	57	.	.	.
9935	2549	1	The	the	DT
9935	2549	2	odor	odor	NN
9935	2549	3	of	of	IN
9935	2549	4	flour	flour	NN
9935	2549	5	might	may	MD
9935	2549	6	also	also	RB
9935	2549	7	be	be	VB
9935	2549	8	considered	consider	VBN
9935	2549	9	a	a	DT
9935	2549	10	test	test	NN
9935	2549	11	.	.	.
9935	2550	1	Flour	flour	NN
9935	2550	2	must	must	MD
9935	2550	3	not	not	RB
9935	2550	4	have	have	VB
9935	2550	5	a	a	DT
9935	2550	6	musty	musty	JJ
9935	2550	7	odor	odor	NN
9935	2550	8	nor	nor	CC
9935	2550	9	any	any	DT
9935	2550	10	other	other	JJ
9935	2550	11	odor	odor	NN
9935	2550	12	foreign	foreign	JJ
9935	2550	13	to	to	IN
9935	2550	14	the	the	DT
9935	2550	15	normal	normal	JJ
9935	2550	16	,	,	,
9935	2550	17	rather	rather	RB
9935	2550	18	nutty	nutty	JJ
9935	2550	19	flavor	flavor	NN
9935	2550	20	that	that	WDT
9935	2550	21	is	be	VBZ
9935	2550	22	characteristic	characteristic	JJ
9935	2550	23	of	of	IN
9935	2550	24	flour	flour	NN
9935	2550	25	.	.	.
9935	2551	1	The	the	DT
9935	2551	2	bleaching	bleaching	NN
9935	2551	3	and	and	CC
9935	2551	4	adulteration	adulteration	NN
9935	2551	5	of	of	IN
9935	2551	6	flour	flour	NN
9935	2551	7	are	be	VBP
9935	2551	8	governed	govern	VBN
9935	2551	9	by	by	IN
9935	2551	10	the	the	DT
9935	2551	11	United	United	NNP
9935	2551	12	States	States	NNP
9935	2551	13	laws	law	NNS
9935	2551	14	.	.	.
9935	2552	1	Bleaching	Bleaching	NNP
9935	2552	2	is	be	VBZ
9935	2552	3	permitted	permit	VBN
9935	2552	4	only	only	RB
9935	2552	5	when	when	WRB
9935	2552	6	it	-PRON-	PRP
9935	2552	7	does	do	VBZ
9935	2552	8	not	not	RB
9935	2552	9	reduce	reduce	VB
9935	2552	10	the	the	DT
9935	2552	11	quality	quality	NN
9935	2552	12	or	or	CC
9935	2552	13	strength	strength	NN
9935	2552	14	nor	nor	CC
9935	2552	15	conceal	conceal	VB
9935	2552	16	any	any	DT
9935	2552	17	damage	damage	NN
9935	2552	18	or	or	CC
9935	2552	19	inferiority	inferiority	NN
9935	2552	20	.	.	.
9935	2553	1	Such	such	JJ
9935	2553	2	flour	flour	NN
9935	2553	3	must	must	MD
9935	2553	4	be	be	VB
9935	2553	5	plainly	plainly	RB
9935	2553	6	labeled	label	VBN
9935	2553	7	to	to	TO
9935	2553	8	show	show	VB
9935	2553	9	that	that	IN
9935	2553	10	it	-PRON-	PRP
9935	2553	11	has	have	VBZ
9935	2553	12	been	be	VBN
9935	2553	13	bleached	bleach	VBN
9935	2553	14	.	.	.
9935	2554	1	20	20	CD
9935	2554	2	.	.	.
9935	2555	1	CARE	care	NN
9935	2555	2	OF	of	IN
9935	2555	3	FLOUR.--There	FLOUR.--There	NNP
9935	2555	4	is	be	VBZ
9935	2555	5	considerable	considerable	JJ
9935	2555	6	economy	economy	NN
9935	2555	7	in	in	IN
9935	2555	8	buying	buy	VBG
9935	2555	9	flour	flour	NN
9935	2555	10	in	in	IN
9935	2555	11	large	large	JJ
9935	2555	12	quantities	quantity	NNS
9935	2555	13	,	,	,
9935	2555	14	but	but	CC
9935	2555	15	unless	unless	IN
9935	2555	16	an	an	DT
9935	2555	17	adequate	adequate	JJ
9935	2555	18	storing	storing	JJ
9935	2555	19	place	place	NN
9935	2555	20	can	can	MD
9935	2555	21	be	be	VB
9935	2555	22	secured	secure	VBN
9935	2555	23	,	,	,
9935	2555	24	it	-PRON-	PRP
9935	2555	25	is	be	VBZ
9935	2555	26	advisable	advisable	JJ
9935	2555	27	to	to	TO
9935	2555	28	buy	buy	VB
9935	2555	29	only	only	RB
9935	2555	30	small	small	JJ
9935	2555	31	amounts	amount	NNS
9935	2555	32	at	at	IN
9935	2555	33	a	a	DT
9935	2555	34	time	time	NN
9935	2555	35	.	.	.
9935	2556	1	Flour	flour	NN
9935	2556	2	absorbs	absorb	VBZ
9935	2556	3	odors	odor	NNS
9935	2556	4	very	very	RB
9935	2556	5	readily	readily	RB
9935	2556	6	,	,	,
9935	2556	7	so	so	IN
9935	2556	8	that	that	IN
9935	2556	9	when	when	WRB
9935	2556	10	it	-PRON-	PRP
9935	2556	11	is	be	VBZ
9935	2556	12	not	not	RB
9935	2556	13	bought	buy	VBN
9935	2556	14	in	in	IN
9935	2556	15	barrels	barrel	NNS
9935	2556	16	it	-PRON-	PRP
9935	2556	17	should	should	MD
9935	2556	18	if	if	IN
9935	2556	19	possible	possible	JJ
9935	2556	20	be	be	VB
9935	2556	21	purchased	purchase	VBN
9935	2556	22	in	in	IN
9935	2556	23	moisture	moisture	NN
9935	2556	24	-	-	HYPH
9935	2556	25	proof	proof	JJ
9935	2556	26	bags	bag	NNS
9935	2556	27	.	.	.
9935	2557	1	Then	then	RB
9935	2557	2	,	,	,
9935	2557	3	after	after	IN
9935	2557	4	it	-PRON-	PRP
9935	2557	5	is	be	VBZ
9935	2557	6	purchased	purchase	VBN
9935	2557	7	,	,	,
9935	2557	8	it	-PRON-	PRP
9935	2557	9	should	should	MD
9935	2557	10	be	be	VB
9935	2557	11	kept	keep	VBN
9935	2557	12	where	where	WRB
9935	2557	13	it	-PRON-	PRP
9935	2557	14	will	will	MD
9935	2557	15	remain	remain	VB
9935	2557	16	dry	dry	JJ
9935	2557	17	and	and	CC
9935	2557	18	will	will	MD
9935	2557	19	not	not	RB
9935	2557	20	be	be	VB
9935	2557	21	accessible	accessible	JJ
9935	2557	22	to	to	IN
9935	2557	23	odors	odor	NNS
9935	2557	24	,	,	,
9935	2557	25	for	for	IN
9935	2557	26	unless	unless	IN
9935	2557	27	the	the	DT
9935	2557	28	storage	storage	NN
9935	2557	29	conditions	condition	NNS
9935	2557	30	are	be	VBP
9935	2557	31	favorable	favorable	JJ
9935	2557	32	,	,	,
9935	2557	33	it	-PRON-	PRP
9935	2557	34	will	will	MD
9935	2557	35	soon	soon	RB
9935	2557	36	acquire	acquire	VB
9935	2557	37	an	an	DT
9935	2557	38	offensive	offensive	JJ
9935	2557	39	odor	odor	NN
9935	2557	40	and	and	CC
9935	2557	41	become	become	VB
9935	2557	42	unfit	unfit	JJ
9935	2557	43	for	for	IN
9935	2557	44	use	use	NN
9935	2557	45	.	.	.
9935	2558	1	Flour	flour	NN
9935	2558	2	sometimes	sometimes	RB
9935	2558	3	becomes	become	VBZ
9935	2558	4	infested	infest	VBN
9935	2558	5	with	with	IN
9935	2558	6	weevils	weevil	NNS
9935	2558	7	,	,	,
9935	2558	8	or	or	CC
9935	2558	9	beetles	beetle	NNS
9935	2558	10	,	,	,
9935	2558	11	whose	whose	WP$
9935	2558	12	presence	presence	NN
9935	2558	13	can	can	MD
9935	2558	14	be	be	VB
9935	2558	15	detected	detect	VBN
9935	2558	16	by	by	IN
9935	2558	17	little	little	JJ
9935	2558	18	webs	webs	NN
9935	2558	19	.	.	.
9935	2559	1	To	to	TO
9935	2559	2	prevent	prevent	VB
9935	2559	3	the	the	DT
9935	2559	4	entrance	entrance	NN
9935	2559	5	of	of	IN
9935	2559	6	insects	insect	NNS
9935	2559	7	and	and	CC
9935	2559	8	vermin	vermin	NN
9935	2559	9	of	of	IN
9935	2559	10	all	all	DT
9935	2559	11	kinds	kind	NNS
9935	2559	12	,	,	,
9935	2559	13	flour	flour	NN
9935	2559	14	should	should	MD
9935	2559	15	be	be	VB
9935	2559	16	kept	keep	VBN
9935	2559	17	in	in	IN
9935	2559	18	tightly	tightly	RB
9935	2559	19	closed	close	VBN
9935	2559	20	bins	bin	NNS
9935	2559	21	after	after	IN
9935	2559	22	it	-PRON-	PRP
9935	2559	23	is	be	VBZ
9935	2559	24	taken	take	VBN
9935	2559	25	from	from	IN
9935	2559	26	the	the	DT
9935	2559	27	barrels	barrel	NNS
9935	2559	28	or	or	CC
9935	2559	29	sacks	sack	NNS
9935	2559	30	in	in	IN
9935	2559	31	which	which	WDT
9935	2559	32	it	-PRON-	PRP
9935	2559	33	is	be	VBZ
9935	2559	34	purchased	purchase	VBN
9935	2559	35	.	.	.
9935	2560	1	If	if	IN
9935	2560	2	newly	newly	RB
9935	2560	3	purchased	purchase	VBN
9935	2560	4	flour	flour	NN
9935	2560	5	is	be	VBZ
9935	2560	6	found	find	VBN
9935	2560	7	to	to	TO
9935	2560	8	be	be	VB
9935	2560	9	contaminated	contaminate	VBN
9935	2560	10	with	with	IN
9935	2560	11	such	such	JJ
9935	2560	12	insects	insect	NNS
9935	2560	13	,	,	,
9935	2560	14	it	-PRON-	PRP
9935	2560	15	should	should	MD
9935	2560	16	be	be	VB
9935	2560	17	returned	return	VBN
9935	2560	18	to	to	IN
9935	2560	19	the	the	DT
9935	2560	20	dealer	dealer	NN
9935	2560	21	.	.	.
9935	2561	1	YEAST	yeast	NN
9935	2561	2	21	21	CD
9935	2561	3	.	.	.
9935	2562	1	NATURE	NATURE	NNP
9935	2562	2	AND	and	CC
9935	2562	3	ACTION	action	NN
9935	2562	4	OF	of	IN
9935	2562	5	YEAST.--How	yeast.--how	JJ
9935	2562	6	yeast	yeast	NN
9935	2562	7	came	come	VBD
9935	2562	8	to	to	TO
9935	2562	9	be	be	VB
9935	2562	10	discovered	discover	VBN
9935	2562	11	is	be	VBZ
9935	2562	12	not	not	RB
9935	2562	13	definitely	definitely	RB
9935	2562	14	known	know	VBN
9935	2562	15	,	,	,
9935	2562	16	but	but	CC
9935	2562	17	its	-PRON-	PRP$
9935	2562	18	discovery	discovery	NN
9935	2562	19	is	be	VBZ
9935	2562	20	believed	believe	VBN
9935	2562	21	to	to	TO
9935	2562	22	have	have	VB
9935	2562	23	been	be	VBN
9935	2562	24	purely	purely	RB
9935	2562	25	accidental	accidental	JJ
9935	2562	26	.	.	.
9935	2563	1	Some	some	DT
9935	2563	2	mixture	mixture	NN
9935	2563	3	of	of	IN
9935	2563	4	flour	flour	NN
9935	2563	5	and	and	CC
9935	2563	6	liquid	liquid	NN
9935	2563	7	was	be	VBD
9935	2563	8	probably	probably	RB
9935	2563	9	allowed	allow	VBN
9935	2563	10	to	to	TO
9935	2563	11	remain	remain	VB
9935	2563	12	exposed	expose	VBN
9935	2563	13	to	to	IN
9935	2563	14	the	the	DT
9935	2563	15	air	air	NN
9935	2563	16	until	until	IN
9935	2563	17	it	-PRON-	PRP
9935	2563	18	fermented	ferment	VBD
9935	2563	19	and	and	CC
9935	2563	20	then	then	RB
9935	2563	21	when	when	WRB
9935	2563	22	baked	bake	VBN
9935	2563	23	was	be	VBD
9935	2563	24	found	find	VBN
9935	2563	25	to	to	TO
9935	2563	26	be	be	VB
9935	2563	27	light	light	JJ
9935	2563	28	and	and	CC
9935	2563	29	porous	porous	JJ
9935	2563	30	.	.	.
9935	2564	1	Whatever	whatever	WDT
9935	2564	2	the	the	DT
9935	2564	3	origin	origin	NN
9935	2564	4	of	of	IN
9935	2564	5	this	this	DT
9935	2564	6	discovery	discovery	NN
9935	2564	7	was	be	VBD
9935	2564	8	,	,	,
9935	2564	9	it	-PRON-	PRP
9935	2564	10	is	be	VBZ
9935	2564	11	certain	certain	JJ
9935	2564	12	that	that	IN
9935	2564	13	yeast	yeast	NN
9935	2564	14	was	be	VBD
9935	2564	15	used	use	VBN
9935	2564	16	hundreds	hundred	NNS
9935	2564	17	of	of	IN
9935	2564	18	years	year	NNS
9935	2564	19	ago	ago	RB
9935	2564	20	and	and	CC
9935	2564	21	that	that	IN
9935	2564	22	its	-PRON-	PRP$
9935	2564	23	action	action	NN
9935	2564	24	was	be	VBD
9935	2564	25	not	not	RB
9935	2564	26	at	at	IN
9935	2564	27	that	that	DT
9935	2564	28	time	time	NN
9935	2564	29	understood	understand	VBD
9935	2564	30	.	.	.
9935	2565	1	Even	even	RB
9935	2565	2	at	at	IN
9935	2565	3	the	the	DT
9935	2565	4	present	present	JJ
9935	2565	5	time	time	NN
9935	2565	6	everything	everything	NN
9935	2565	7	concerning	concern	VBG
9935	2565	8	the	the	DT
9935	2565	9	action	action	NN
9935	2565	10	of	of	IN
9935	2565	11	yeast	yeast	NN
9935	2565	12	is	be	VBZ
9935	2565	13	not	not	RB
9935	2565	14	known	know	VBN
9935	2565	15	;	;	:
9935	2565	16	still	still	RB
9935	2565	17	continued	continue	VBN
9935	2565	18	study	study	NN
9935	2565	19	and	and	CC
9935	2565	20	observation	observation	NN
9935	2565	21	have	have	VBP
9935	2565	22	brought	bring	VBN
9935	2565	23	to	to	TO
9935	2565	24	light	light	VB
9935	2565	25	enough	enough	JJ
9935	2565	26	information	information	NN
9935	2565	27	to	to	TO
9935	2565	28	show	show	VB
9935	2565	29	that	that	IN
9935	2565	30	yeast	yeast	NN
9935	2565	31	is	be	VBZ
9935	2565	32	the	the	DT
9935	2565	33	agency	agency	NN
9935	2565	34	that	that	IN
9935	2565	35	,	,	,
9935	2565	36	under	under	IN
9935	2565	37	favorable	favorable	JJ
9935	2565	38	conditions	condition	NNS
9935	2565	39	,	,	,
9935	2565	40	produces	produce	VBZ
9935	2565	41	light	light	NN
9935	2565	42	,	,	,
9935	2565	43	spongy	spongy	VB
9935	2565	44	bread	bread	NN
9935	2565	45	out	out	IN
9935	2565	46	of	of	IN
9935	2565	47	a	a	DT
9935	2565	48	flour	flour	NN
9935	2565	49	mixture	mixture	NN
9935	2565	50	.	.	.
9935	2566	1	22	22	CD
9935	2566	2	.	.	.
9935	2567	1	It	-PRON-	PRP
9935	2567	2	has	have	VBZ
9935	2567	3	been	be	VBN
9935	2567	4	determined	determine	VBN
9935	2567	5	that	that	IN
9935	2567	6	yeast	yeast	NN
9935	2567	7	is	be	VBZ
9935	2567	8	a	a	DT
9935	2567	9	microscopic	microscopic	JJ
9935	2567	10	plant	plant	NN
9935	2567	11	existing	exist	VBG
9935	2567	12	everywhere	everywhere	RB
9935	2567	13	in	in	IN
9935	2567	14	the	the	DT
9935	2567	15	air	air	NN
9935	2567	16	and	and	CC
9935	2567	17	in	in	IN
9935	2567	18	dust	dust	NN
9935	2567	19	;	;	:
9935	2567	20	consequently	consequently	RB
9935	2567	21	,	,	,
9935	2567	22	it	-PRON-	PRP
9935	2567	23	is	be	VBZ
9935	2567	24	found	find	VBN
9935	2567	25	on	on	IN
9935	2567	26	all	all	DT
9935	2567	27	things	thing	NNS
9935	2567	28	that	that	WDT
9935	2567	29	are	be	VBP
9935	2567	30	exposed	expose	VBN
9935	2567	31	to	to	IN
9935	2567	32	air	air	NN
9935	2567	33	or	or	CC
9935	2567	34	dust	dust	NN
9935	2567	35	.	.	.
9935	2568	1	In	in	IN
9935	2568	2	order	order	NN
9935	2568	3	that	that	IN
9935	2568	4	it	-PRON-	PRP
9935	2568	5	may	may	MD
9935	2568	6	grow	grow	VB
9935	2568	7	,	,	,
9935	2568	8	this	this	DT
9935	2568	9	plant	plant	NN
9935	2568	10	requires	require	VBZ
9935	2568	11	the	the	DT
9935	2568	12	three	three	CD
9935	2568	13	things	thing	NNS
9935	2568	14	necessary	necessary	JJ
9935	2568	15	for	for	IN
9935	2568	16	the	the	DT
9935	2568	17	growth	growth	NN
9935	2568	18	of	of	IN
9935	2568	19	any	any	DT
9935	2568	20	plant	plant	NN
9935	2568	21	,	,	,
9935	2568	22	namely	namely	RB
9935	2568	23	,	,	,
9935	2568	24	food	food	NN
9935	2568	25	,	,	,
9935	2568	26	moisture	moisture	NN
9935	2568	27	,	,	,
9935	2568	28	and	and	CC
9935	2568	29	warmth	warmth	NN
9935	2568	30	.	.	.
9935	2569	1	Carbohydrate	carbohydrate	VB
9935	2569	2	in	in	IN
9935	2569	3	the	the	DT
9935	2569	4	form	form	NN
9935	2569	5	of	of	IN
9935	2569	6	sugar	sugar	NN
9935	2569	7	proves	prove	VBZ
9935	2569	8	to	to	TO
9935	2569	9	be	be	VB
9935	2569	10	an	an	DT
9935	2569	11	ideal	ideal	JJ
9935	2569	12	food	food	NN
9935	2569	13	for	for	IN
9935	2569	14	yeast	yeast	NN
9935	2569	15	,	,	,
9935	2569	16	and	and	CC
9935	2569	17	70	70	CD
9935	2569	18	to	to	TO
9935	2569	19	90	90	CD
9935	2569	20	degrees	degree	NNS
9935	2569	21	Fahrenheit	Fahrenheit	NNP
9935	2569	22	is	be	VBZ
9935	2569	23	the	the	DT
9935	2569	24	temperature	temperature	NN
9935	2569	25	at	at	IN
9935	2569	26	which	which	WDT
9935	2569	27	the	the	DT
9935	2569	28	most	most	RBS
9935	2569	29	rapid	rapid	JJ
9935	2569	30	growth	growth	NN
9935	2569	31	occurs	occur	VBZ
9935	2569	32	.	.	.
9935	2570	1	When	when	WRB
9935	2570	2	these	these	DT
9935	2570	3	conditions	condition	NNS
9935	2570	4	exist	exist	VBP
9935	2570	5	and	and	CC
9935	2570	6	a	a	DT
9935	2570	7	sufficient	sufficient	JJ
9935	2570	8	amount	amount	NN
9935	2570	9	of	of	IN
9935	2570	10	moisture	moisture	NN
9935	2570	11	is	be	VBZ
9935	2570	12	provided	provide	VBN
9935	2570	13	,	,	,
9935	2570	14	yeast	yeast	NN
9935	2570	15	grows	grow	VBZ
9935	2570	16	very	very	RB
9935	2570	17	rapidly	rapidly	RB
9935	2570	18	and	and	CC
9935	2570	19	produces	produce	VBZ
9935	2570	20	fermentation	fermentation	NN
9935	2570	21	.	.	.
9935	2571	1	The	the	DT
9935	2571	2	changes	change	NNS
9935	2571	3	that	that	WDT
9935	2571	4	take	take	VBP
9935	2571	5	place	place	NN
9935	2571	6	when	when	WRB
9935	2571	7	yeast	yeast	NN
9935	2571	8	causes	cause	VBZ
9935	2571	9	fermentation	fermentation	NN
9935	2571	10	can	can	MD
9935	2571	11	be	be	VB
9935	2571	12	detected	detect	VBN
9935	2571	13	very	very	RB
9935	2571	14	readily	readily	RB
9935	2571	15	by	by	IN
9935	2571	16	observing	observe	VBG
9935	2571	17	the	the	DT
9935	2571	18	fermenting	fermenting	NN
9935	2571	19	of	of	IN
9935	2571	20	fruit	fruit	NN
9935	2571	21	juice	juice	NN
9935	2571	22	.	.	.
9935	2572	1	As	as	IN
9935	2572	2	every	every	DT
9935	2572	3	housewife	housewife	NN
9935	2572	4	knows	know	VBZ
9935	2572	5	,	,	,
9935	2572	6	the	the	DT
9935	2572	7	first	first	JJ
9935	2572	8	indication	indication	NN
9935	2572	9	of	of	IN
9935	2572	10	a	a	DT
9935	2572	11	ferment	ferment	NN
9935	2572	12	in	in	IN
9935	2572	13	fruit	fruit	NN
9935	2572	14	juice	juice	NN
9935	2572	15	is	be	VBZ
9935	2572	16	the	the	DT
9935	2572	17	appearance	appearance	NN
9935	2572	18	of	of	IN
9935	2572	19	tiny	tiny	JJ
9935	2572	20	bubbles	bubble	NNS
9935	2572	21	,	,	,
9935	2572	22	which	which	WDT
9935	2572	23	collect	collect	VBP
9935	2572	24	on	on	IN
9935	2572	25	the	the	DT
9935	2572	26	sides	side	NNS
9935	2572	27	and	and	CC
9935	2572	28	the	the	DT
9935	2572	29	bottom	bottom	NN
9935	2572	30	of	of	IN
9935	2572	31	the	the	DT
9935	2572	32	vessel	vessel	NN
9935	2572	33	containing	contain	VBG
9935	2572	34	the	the	DT
9935	2572	35	fruit	fruit	NN
9935	2572	36	and	and	CC
9935	2572	37	then	then	RB
9935	2572	38	gradually	gradually	RB
9935	2572	39	rise	rise	VB
9935	2572	40	to	to	IN
9935	2572	41	the	the	DT
9935	2572	42	top	top	NN
9935	2572	43	.	.	.
9935	2573	1	These	these	DT
9935	2573	2	bubbles	bubble	NNS
9935	2573	3	are	be	VBP
9935	2573	4	a	a	DT
9935	2573	5	form	form	NN
9935	2573	6	of	of	IN
9935	2573	7	gas	gas	NN
9935	2573	8	called	call	VBN
9935	2573	9	_	_	NNP
9935	2573	10	carbon	carbon	NN
9935	2573	11	-	-	HYPH
9935	2573	12	dioxide	dioxide	NN
9935	2573	13	_	_	NNP
9935	2573	14	,	,	,
9935	2573	15	or	or	CC
9935	2573	16	_	_	NNP
9935	2573	17	carbonic	carbonic	JJ
9935	2573	18	-	-	HYPH
9935	2573	19	acid	acid	NN
9935	2573	20	,	,	,
9935	2573	21	gas	gas	NN
9935	2573	22	_	_	XX
9935	2573	23	.	.	.
9935	2574	1	If	if	IN
9935	2574	2	,	,	,
9935	2574	3	after	after	IN
9935	2574	4	they	-PRON-	PRP
9935	2574	5	appear	appear	VBP
9935	2574	6	,	,	,
9935	2574	7	the	the	DT
9935	2574	8	juice	juice	NN
9935	2574	9	is	be	VBZ
9935	2574	10	tasted	taste	VBN
9935	2574	11	,	,	,
9935	2574	12	it	-PRON-	PRP
9935	2574	13	will	will	MD
9935	2574	14	be	be	VB
9935	2574	15	found	find	VBN
9935	2574	16	to	to	TO
9935	2574	17	be	be	VB
9935	2574	18	slightly	slightly	RB
9935	2574	19	alcoholic	alcoholic	JJ
9935	2574	20	and	and	CC
9935	2574	21	to	to	TO
9935	2574	22	have	have	VB
9935	2574	23	a	a	DT
9935	2574	24	somewhat	somewhat	RB
9935	2574	25	sour	sour	JJ
9935	2574	26	or	or	CC
9935	2574	27	acid	acid	JJ
9935	2574	28	taste	taste	NN
9935	2574	29	.	.	.
9935	2575	1	The	the	DT
9935	2575	2	gas	gas	NN
9935	2575	3	,	,	,
9935	2575	4	the	the	DT
9935	2575	5	acid	acid	NN
9935	2575	6	,	,	,
9935	2575	7	and	and	CC
9935	2575	8	the	the	DT
9935	2575	9	alcohol	alcohol	NN
9935	2575	10	thus	thus	RB
9935	2575	11	produced	produce	VBD
9935	2575	12	are	be	VBP
9935	2575	13	the	the	DT
9935	2575	14	three	three	CD
9935	2575	15	results	result	NNS
9935	2575	16	of	of	IN
9935	2575	17	the	the	DT
9935	2575	18	action	action	NN
9935	2575	19	of	of	IN
9935	2575	20	the	the	DT
9935	2575	21	ferment	ferment	NN
9935	2575	22	.	.	.
9935	2576	1	23	23	CD
9935	2576	2	.	.	.
9935	2577	1	When	when	WRB
9935	2577	2	yeast	yeast	NN
9935	2577	3	is	be	VBZ
9935	2577	4	used	use	VBN
9935	2577	5	in	in	IN
9935	2577	6	the	the	DT
9935	2577	7	making	making	NN
9935	2577	8	of	of	IN
9935	2577	9	bread	bread	NN
9935	2577	10	out	out	IN
9935	2577	11	of	of	IN
9935	2577	12	wheat	wheat	NN
9935	2577	13	flour	flour	NN
9935	2577	14	,	,	,
9935	2577	15	the	the	DT
9935	2577	16	changes	change	NNS
9935	2577	17	just	just	RB
9935	2577	18	mentioned	mention	VBD
9935	2577	19	take	take	NN
9935	2577	20	place	place	NN
9935	2577	21	.	.	.
9935	2578	1	To	to	TO
9935	2578	2	understand	understand	VB
9935	2578	3	the	the	DT
9935	2578	4	action	action	NN
9935	2578	5	of	of	IN
9935	2578	6	this	this	DT
9935	2578	7	plant	plant	NN
9935	2578	8	,	,	,
9935	2578	9	it	-PRON-	PRP
9935	2578	10	will	will	MD
9935	2578	11	be	be	VB
9935	2578	12	necessary	necessary	JJ
9935	2578	13	to	to	TO
9935	2578	14	remember	remember	VB
9935	2578	15	that	that	IN
9935	2578	16	wheat	wheat	NN
9935	2578	17	contains	contain	VBZ
9935	2578	18	a	a	DT
9935	2578	19	large	large	JJ
9935	2578	20	proportion	proportion	NN
9935	2578	21	of	of	IN
9935	2578	22	starch	starch	NN
9935	2578	23	.	.	.
9935	2579	1	This	this	DT
9935	2579	2	substance	substance	NN
9935	2579	3	,	,	,
9935	2579	4	however	however	RB
9935	2579	5	,	,	,
9935	2579	6	can	can	MD
9935	2579	7	not	not	RB
9935	2579	8	be	be	VB
9935	2579	9	acted	act	VBN
9935	2579	10	on	on	IN
9935	2579	11	by	by	IN
9935	2579	12	the	the	DT
9935	2579	13	yeast	yeast	NN
9935	2579	14	plant	plant	NN
9935	2579	15	;	;	:
9935	2579	16	it	-PRON-	PRP
9935	2579	17	must	must	MD
9935	2579	18	first	first	RB
9935	2579	19	be	be	VB
9935	2579	20	changed	change	VBN
9935	2579	21	into	into	IN
9935	2579	22	sugar	sugar	NN
9935	2579	23	.	.	.
9935	2580	1	The	the	DT
9935	2580	2	yeast	yeast	NN
9935	2580	3	that	that	WDT
9935	2580	4	is	be	VBZ
9935	2580	5	added	add	VBN
9935	2580	6	to	to	IN
9935	2580	7	the	the	DT
9935	2580	8	flour	flour	NN
9935	2580	9	changes	change	NNS
9935	2580	10	some	some	DT
9935	2580	11	of	of	IN
9935	2580	12	the	the	DT
9935	2580	13	starch	starch	NN
9935	2580	14	into	into	IN
9935	2580	15	sugar	sugar	NN
9935	2580	16	and	and	CC
9935	2580	17	transforms	transform	VBZ
9935	2580	18	the	the	DT
9935	2580	19	sugar	sugar	NN
9935	2580	20	into	into	IN
9935	2580	21	alcohol	alcohol	NN
9935	2580	22	and	and	CC
9935	2580	23	carbonic	carbonic	JJ
9935	2580	24	-	-	HYPH
9935	2580	25	acid	acid	NN
9935	2580	26	gas	gas	NN
9935	2580	27	.	.	.
9935	2581	1	This	this	DT
9935	2581	2	gas	gas	NN
9935	2581	3	,	,	,
9935	2581	4	which	which	WDT
9935	2581	5	is	be	VBZ
9935	2581	6	lighter	light	JJR
9935	2581	7	than	than	IN
9935	2581	8	the	the	DT
9935	2581	9	dough	dough	NN
9935	2581	10	,	,	,
9935	2581	11	rises	rise	VBZ
9935	2581	12	,	,	,
9935	2581	13	and	and	CC
9935	2581	14	in	in	IN
9935	2581	15	its	-PRON-	PRP$
9935	2581	16	efforts	effort	NNS
9935	2581	17	to	to	TO
9935	2581	18	escape	escape	VB
9935	2581	19	expands	expand	VBZ
9935	2581	20	the	the	DT
9935	2581	21	elastic	elastic	JJ
9935	2581	22	,	,	,
9935	2581	23	glutinous	glutinous	JJ
9935	2581	24	dough	dough	NN
9935	2581	25	into	into	IN
9935	2581	26	a	a	DT
9935	2581	27	mass	mass	NN
9935	2581	28	of	of	IN
9935	2581	29	bubbles	bubble	NNS
9935	2581	30	with	with	IN
9935	2581	31	thin	thin	JJ
9935	2581	32	walls	wall	NNS
9935	2581	33	until	until	IN
9935	2581	34	the	the	DT
9935	2581	35	dough	dough	NN
9935	2581	36	is	be	VBZ
9935	2581	37	two	two	CD
9935	2581	38	or	or	CC
9935	2581	39	three	three	CD
9935	2581	40	times	time	NNS
9935	2581	41	its	-PRON-	PRP$
9935	2581	42	original	original	JJ
9935	2581	43	bulk	bulk	NN
9935	2581	44	.	.	.
9935	2582	1	The	the	DT
9935	2582	2	yeast	yeast	NN
9935	2582	3	plants	plant	NNS
9935	2582	4	,	,	,
9935	2582	5	though	though	RB
9935	2582	6	,	,	,
9935	2582	7	must	must	MD
9935	2582	8	be	be	VB
9935	2582	9	well	well	RB
9935	2582	10	distributed	distribute	VBN
9935	2582	11	throughout	throughout	IN
9935	2582	12	the	the	DT
9935	2582	13	dough	dough	NN
9935	2582	14	;	;	:
9935	2582	15	otherwise	otherwise	RB
9935	2582	16	,	,	,
9935	2582	17	there	there	EX
9935	2582	18	are	be	VBP
9935	2582	19	likely	likely	JJ
9935	2582	20	to	to	TO
9935	2582	21	be	be	VB
9935	2582	22	no	no	DT
9935	2582	23	bubbles	bubble	NNS
9935	2582	24	in	in	IN
9935	2582	25	some	some	DT
9935	2582	26	places	place	NNS
9935	2582	27	and	and	CC
9935	2582	28	large	large	JJ
9935	2582	29	bubbles	bubble	NNS
9935	2582	30	with	with	IN
9935	2582	31	thick	thick	JJ
9935	2582	32	walls	wall	NNS
9935	2582	33	in	in	IN
9935	2582	34	others	other	NNS
9935	2582	35	.	.	.
9935	2583	1	The	the	DT
9935	2583	2	gas	gas	NN
9935	2583	3	thus	thus	RB
9935	2583	4	formed	form	VBN
9935	2583	5	is	be	VBZ
9935	2583	6	prevented	prevent	VBN
9935	2583	7	from	from	IN
9935	2583	8	escaping	escape	VBG
9935	2583	9	by	by	IN
9935	2583	10	the	the	DT
9935	2583	11	toughness	toughness	NN
9935	2583	12	or	or	CC
9935	2583	13	the	the	DT
9935	2583	14	elasticity	elasticity	NN
9935	2583	15	of	of	IN
9935	2583	16	the	the	DT
9935	2583	17	gluten	gluten	NN
9935	2583	18	,	,	,
9935	2583	19	and	and	CC
9935	2583	20	the	the	DT
9935	2583	21	spaces	space	NNS
9935	2583	22	that	that	IN
9935	2583	23	it	-PRON-	PRP
9935	2583	24	leaves	leave	VBZ
9935	2583	25	are	be	VBP
9935	2583	26	what	what	WP
9935	2583	27	produce	produce	VBP
9935	2583	28	a	a	DT
9935	2583	29	light	light	JJ
9935	2583	30	,	,	,
9935	2583	31	porous	porous	JJ
9935	2583	32	loaf	loaf	NNS
9935	2583	33	.	.	.
9935	2584	1	When	when	WRB
9935	2584	2	the	the	DT
9935	2584	3	expansion	expansion	NN
9935	2584	4	has	have	VBZ
9935	2584	5	gone	go	VBN
9935	2584	6	on	on	RP
9935	2584	7	long	long	RB
9935	2584	8	enough	enough	RB
9935	2584	9	,	,	,
9935	2584	10	the	the	DT
9935	2584	11	formation	formation	NN
9935	2584	12	of	of	IN
9935	2584	13	gas	gas	NN
9935	2584	14	is	be	VBZ
9935	2584	15	checked	check	VBN
9935	2584	16	and	and	CC
9935	2584	17	the	the	DT
9935	2584	18	ferment	ferment	NN
9935	2584	19	is	be	VBZ
9935	2584	20	killed	kill	VBN
9935	2584	21	by	by	IN
9935	2584	22	baking	bake	VBG
9935	2584	23	the	the	DT
9935	2584	24	dough	dough	NN
9935	2584	25	in	in	IN
9935	2584	26	a	a	DT
9935	2584	27	hot	hot	JJ
9935	2584	28	oven	oven	NN
9935	2584	29	.	.	.
9935	2585	1	During	during	IN
9935	2585	2	the	the	DT
9935	2585	3	baking	baking	NN
9935	2585	4	,	,	,
9935	2585	5	the	the	DT
9935	2585	6	alcohol	alcohol	NN
9935	2585	7	is	be	VBZ
9935	2585	8	driven	drive	VBN
9935	2585	9	off	off	RP
9935	2585	10	by	by	IN
9935	2585	11	heat	heat	NN
9935	2585	12	,	,	,
9935	2585	13	some	some	DT
9935	2585	14	of	of	IN
9935	2585	15	the	the	DT
9935	2585	16	starch	starch	NN
9935	2585	17	is	be	VBZ
9935	2585	18	browned	brown	VBN
9935	2585	19	and	and	CC
9935	2585	20	forms	form	NNS
9935	2585	21	the	the	DT
9935	2585	22	crust	crust	NN
9935	2585	23	,	,	,
9935	2585	24	and	and	CC
9935	2585	25	so	so	RB
9935	2585	26	little	little	JJ
9935	2585	27	acid	acid	NN
9935	2585	28	is	be	VBZ
9935	2585	29	produced	produce	VBN
9935	2585	30	in	in	IN
9935	2585	31	the	the	DT
9935	2585	32	short	short	JJ
9935	2585	33	time	time	NN
9935	2585	34	in	in	IN
9935	2585	35	which	which	WDT
9935	2585	36	the	the	DT
9935	2585	37	yeast	yeast	NN
9935	2585	38	is	be	VBZ
9935	2585	39	active	active	JJ
9935	2585	40	that	that	IN
9935	2585	41	it	-PRON-	PRP
9935	2585	42	is	be	VBZ
9935	2585	43	not	not	RB
9935	2585	44	noticeable	noticeable	JJ
9935	2585	45	.	.	.
9935	2586	1	24	24	CD
9935	2586	2	.	.	.
9935	2587	1	Commercial	commercial	JJ
9935	2587	2	Yeast.--When	Yeast.--When	,
9935	2587	3	yeast	yeast	NN
9935	2587	4	plants	plant	NNS
9935	2587	5	are	be	VBP
9935	2587	6	deprived	deprive	VBN
9935	2587	7	of	of	IN
9935	2587	8	water	water	NN
9935	2587	9	and	and	CC
9935	2587	10	food	food	NN
9935	2587	11	,	,	,
9935	2587	12	they	-PRON-	PRP
9935	2587	13	cease	cease	VBP
9935	2587	14	to	to	TO
9935	2587	15	multiply	multiply	NNP
9935	2587	16	.	.	.
9935	2588	1	However	however	RB
9935	2588	2	,	,	,
9935	2588	3	under	under	IN
9935	2588	4	these	these	DT
9935	2588	5	conditions	condition	NNS
9935	2588	6	,	,	,
9935	2588	7	they	-PRON-	PRP
9935	2588	8	may	may	MD
9935	2588	9	be	be	VB
9935	2588	10	kept	keep	VBN
9935	2588	11	alive	alive	JJ
9935	2588	12	so	so	IN
9935	2588	13	that	that	IN
9935	2588	14	when	when	WRB
9935	2588	15	water	water	NN
9935	2588	16	and	and	CC
9935	2588	17	food	food	NN
9935	2588	18	are	be	VBP
9935	2588	19	again	again	RB
9935	2588	20	provided	provide	VBN
9935	2588	21	they	-PRON-	PRP
9935	2588	22	will	will	MD
9935	2588	23	increase	increase	VB
9935	2588	24	in	in	IN
9935	2588	25	number	number	NN
9935	2588	26	and	and	CC
9935	2588	27	carry	carry	VB
9935	2588	28	on	on	RP
9935	2588	29	their	-PRON-	PRP$
9935	2588	30	work	work	NN
9935	2588	31	.	.	.
9935	2589	1	Advantage	advantage	NN
9935	2589	2	has	have	VBZ
9935	2589	3	been	be	VBN
9935	2589	4	taken	take	VBN
9935	2589	5	of	of	IN
9935	2589	6	these	these	DT
9935	2589	7	characteristics	characteristic	NNS
9935	2589	8	of	of	IN
9935	2589	9	yeast	yeast	NN
9935	2589	10	,	,	,
9935	2589	11	for	for	IN
9935	2589	12	although	although	IN
9935	2589	13	at	at	IN
9935	2589	14	one	one	CD
9935	2589	15	time	time	NN
9935	2589	16	the	the	DT
9935	2589	17	making	making	NN
9935	2589	18	of	of	IN
9935	2589	19	yeast	yeast	NN
9935	2589	20	was	be	VBD
9935	2589	21	entirely	entirely	RB
9935	2589	22	a	a	DT
9935	2589	23	household	household	NN
9935	2589	24	process	process	NN
9935	2589	25	,	,	,
9935	2589	26	it	-PRON-	PRP
9935	2589	27	has	have	VBZ
9935	2589	28	now	now	RB
9935	2589	29	,	,	,
9935	2589	30	like	like	IN
9935	2589	31	butter	butter	NN
9935	2589	32	,	,	,
9935	2589	33	cheese	cheese	NN
9935	2589	34	,	,	,
9935	2589	35	canned	can	VBN
9935	2589	36	fruit	fruit	NN
9935	2589	37	,	,	,
9935	2589	38	etc	etc	FW
9935	2589	39	.	.	FW
9935	2589	40	,	,	,
9935	2589	41	become	become	VB
9935	2589	42	a	a	DT
9935	2589	43	commercial	commercial	JJ
9935	2589	44	product	product	NN
9935	2589	45	.	.	.
9935	2590	1	The	the	DT
9935	2590	2	first	first	JJ
9935	2590	3	yeast	yeast	NN
9935	2590	4	put	put	VBN
9935	2590	5	on	on	IN
9935	2590	6	the	the	DT
9935	2590	7	market	market	NN
9935	2590	8	was	be	VBD
9935	2590	9	collected	collect	VBN
9935	2590	10	from	from	IN
9935	2590	11	the	the	DT
9935	2590	12	surface	surface	NN
9935	2590	13	of	of	IN
9935	2590	14	the	the	DT
9935	2590	15	contents	content	NNS
9935	2590	16	of	of	IN
9935	2590	17	brewers	brewer	NNS
9935	2590	18	'	'	POS
9935	2590	19	vats	vat	NNS
9935	2590	20	,	,	,
9935	2590	21	where	where	WRB
9935	2590	22	it	-PRON-	PRP
9935	2590	23	floated	float	VBD
9935	2590	24	in	in	IN
9935	2590	25	large	large	JJ
9935	2590	26	quantities	quantity	NNS
9935	2590	27	;	;	:
9935	2590	28	but	but	CC
9935	2590	29	as	as	IN
9935	2590	30	this	this	DT
9935	2590	31	was	be	VBD
9935	2590	32	an	an	DT
9935	2590	33	impure	impure	NN
9935	2590	34	,	,	,
9935	2590	35	unreliable	unreliable	JJ
9935	2590	36	product	product	NN
9935	2590	37	composed	compose	VBN
9935	2590	38	of	of	IN
9935	2590	39	various	various	JJ
9935	2590	40	kinds	kind	NNS
9935	2590	41	of	of	IN
9935	2590	42	bacteria	bacteria	NNS
9935	2590	43	,	,	,
9935	2590	44	it	-PRON-	PRP
9935	2590	45	is	be	VBZ
9935	2590	46	no	no	RB
9935	2590	47	longer	long	RBR
9935	2590	48	used	use	VBN
9935	2590	49	for	for	IN
9935	2590	50	the	the	DT
9935	2590	51	purpose	purpose	NN
9935	2590	52	of	of	IN
9935	2590	53	making	make	VBG
9935	2590	54	bread	bread	NN
9935	2590	55	.	.	.
9935	2591	1	At	at	IN
9935	2591	2	present	present	JJ
9935	2591	3	,	,	,
9935	2591	4	yeast	yeast	NN
9935	2591	5	is	be	VBZ
9935	2591	6	carefully	carefully	RB
9935	2591	7	grown	grow	VBN
9935	2591	8	as	as	IN
9935	2591	9	a	a	DT
9935	2591	10	pure	pure	JJ
9935	2591	11	yeast	yeast	NN
9935	2591	12	culture	culture	NN
9935	2591	13	,	,	,
9935	2591	14	or	or	CC
9935	2591	15	product	product	NN
9935	2591	16	.	.	.
9935	2592	1	It	-PRON-	PRP
9935	2592	2	is	be	VBZ
9935	2592	3	marketed	market	VBN
9935	2592	4	in	in	IN
9935	2592	5	such	such	PDT
9935	2592	6	a	a	DT
9935	2592	7	way	way	NN
9935	2592	8	that	that	WDT
9935	2592	9	when	when	WRB
9935	2592	10	proper	proper	JJ
9935	2592	11	food	food	NN
9935	2592	12	,	,	,
9935	2592	13	such	such	JJ
9935	2592	14	as	as	IN
9935	2592	15	soft	soft	JJ
9935	2592	16	dough	dough	NN
9935	2592	17	,	,	,
9935	2592	18	or	or	CC
9935	2592	19	sponge	sponge	VB
9935	2592	20	,	,	,
9935	2592	21	and	and	CC
9935	2592	22	a	a	DT
9935	2592	23	favorable	favorable	JJ
9935	2592	24	temperature	temperature	NN
9935	2592	25	are	be	VBP
9935	2592	26	provided	provide	VBN
9935	2592	27	,	,	,
9935	2592	28	the	the	DT
9935	2592	29	plants	plant	NNS
9935	2592	30	will	will	MD
9935	2592	31	multiply	multiply	VB
9935	2592	32	and	and	CC
9935	2592	33	act	act	VB
9935	2592	34	on	on	IN
9935	2592	35	the	the	DT
9935	2592	36	carbohydrate	carbohydrate	NN
9935	2592	37	that	that	IN
9935	2592	38	they	-PRON-	PRP
9935	2592	39	find	find	VBP
9935	2592	40	in	in	IN
9935	2592	41	the	the	DT
9935	2592	42	food	food	NN
9935	2592	43	.	.	.
9935	2593	1	In	in	IN
9935	2593	2	fact	fact	NN
9935	2593	3	,	,	,
9935	2593	4	the	the	DT
9935	2593	5	purpose	purpose	NN
9935	2593	6	of	of	IN
9935	2593	7	the	the	DT
9935	2593	8	well	well	RB
9935	2593	9	-	-	HYPH
9935	2593	10	known	know	VBN
9935	2593	11	process	process	NN
9935	2593	12	of	of	IN
9935	2593	13	"	"	``
9935	2593	14	setting	set	VBG
9935	2593	15	"	"	''
9935	2593	16	a	a	DT
9935	2593	17	sponge	sponge	NN
9935	2593	18	is	be	VBZ
9935	2593	19	to	to	TO
9935	2593	20	obtain	obtain	VB
9935	2593	21	a	a	DT
9935	2593	22	large	large	JJ
9935	2593	23	number	number	NN
9935	2593	24	of	of	IN
9935	2593	25	yeast	yeast	NN
9935	2593	26	plants	plant	NNS
9935	2593	27	from	from	IN
9935	2593	28	a	a	DT
9935	2593	29	few	few	JJ
9935	2593	30	.	.	.
9935	2594	1	Commercial	commercial	JJ
9935	2594	2	yeast	yeast	NN
9935	2594	3	is	be	VBZ
9935	2594	4	placed	place	VBN
9935	2594	5	on	on	IN
9935	2594	6	the	the	DT
9935	2594	7	market	market	NN
9935	2594	8	in	in	IN
9935	2594	9	two	two	CD
9935	2594	10	forms--_moist	forms--_moist	JJ
9935	2594	11	_	_	NNP
9935	2594	12	and	and	CC
9935	2594	13	_	_	NNP
9935	2594	14	dry	dry	JJ
9935	2594	15	_	_	NNP
9935	2594	16	.	.	.
9935	2595	1	Each	each	DT
9935	2595	2	of	of	IN
9935	2595	3	these	these	DT
9935	2595	4	yeasts	yeast	NNS
9935	2595	5	has	have	VBZ
9935	2595	6	its	-PRON-	PRP$
9935	2595	7	advantages	advantage	NNS
9935	2595	8	,	,	,
9935	2595	9	so	so	IN
9935	2595	10	that	that	IN
9935	2595	11	the	the	DT
9935	2595	12	one	one	NN
9935	2595	13	to	to	TO
9935	2595	14	select	select	VB
9935	2595	15	depends	depend	VBZ
9935	2595	16	on	on	IN
9935	2595	17	the	the	DT
9935	2595	18	method	method	NN
9935	2595	19	preferred	prefer	VBN
9935	2595	20	for	for	IN
9935	2595	21	the	the	DT
9935	2595	22	making	making	NN
9935	2595	23	of	of	IN
9935	2595	24	bread	bread	NN
9935	2595	25	as	as	RB
9935	2595	26	well	well	RB
9935	2595	27	as	as	IN
9935	2595	28	the	the	DT
9935	2595	29	time	time	NN
9935	2595	30	that	that	WDT
9935	2595	31	may	may	MD
9935	2595	32	be	be	VB
9935	2595	33	devoted	devoted	JJ
9935	2595	34	to	to	IN
9935	2595	35	the	the	DT
9935	2595	36	preparation	preparation	NN
9935	2595	37	of	of	IN
9935	2595	38	this	this	DT
9935	2595	39	food	food	NN
9935	2595	40	.	.	.
9935	2596	1	25	25	CD
9935	2596	2	.	.	.
9935	2597	1	Moist	moist	JJ
9935	2597	2	yeast	yeast	NN
9935	2597	3	,	,	,
9935	2597	4	which	which	WDT
9935	2597	5	is	be	VBZ
9935	2597	6	usually	usually	RB
9935	2597	7	called	call	VBN
9935	2597	8	_	_	NNP
9935	2597	9	compressed	compress	VBN
9935	2597	10	yeast	yeast	NN
9935	2597	11	_	_	NNP
9935	2597	12	,	,	,
9935	2597	13	consists	consist	VBZ
9935	2597	14	of	of	IN
9935	2597	15	the	the	DT
9935	2597	16	pure	pure	JJ
9935	2597	17	yeast	yeast	NN
9935	2597	18	culture	culture	NN
9935	2597	19	,	,	,
9935	2597	20	or	or	CC
9935	2597	21	growth	growth	NN
9935	2597	22	,	,	,
9935	2597	23	mixed	mix	VBN
9935	2597	24	with	with	IN
9935	2597	25	starch	starch	NN
9935	2597	26	to	to	TO
9935	2597	27	make	make	VB
9935	2597	28	a	a	DT
9935	2597	29	sort	sort	NN
9935	2597	30	of	of	IN
9935	2597	31	dough	dough	NN
9935	2597	32	and	and	CC
9935	2597	33	then	then	RB
9935	2597	34	compressed	compress	VBD
9935	2597	35	into	into	IN
9935	2597	36	small	small	JJ
9935	2597	37	cakes	cake	NNS
9935	2597	38	,	,	,
9935	2597	39	the	the	DT
9935	2597	40	form	form	NN
9935	2597	41	in	in	IN
9935	2597	42	which	which	WDT
9935	2597	43	it	-PRON-	PRP
9935	2597	44	is	be	VBZ
9935	2597	45	sold	sell	VBN
9935	2597	46	.	.	.
9935	2598	1	The	the	DT
9935	2598	2	moist	moist	JJ
9935	2598	3	condition	condition	NN
9935	2598	4	of	of	IN
9935	2598	5	this	this	DT
9935	2598	6	kind	kind	NN
9935	2598	7	of	of	IN
9935	2598	8	commercial	commercial	JJ
9935	2598	9	yeast	yeast	NN
9935	2598	10	keeps	keep	VBZ
9935	2598	11	the	the	DT
9935	2598	12	plants	plant	NNS
9935	2598	13	in	in	IN
9935	2598	14	an	an	DT
9935	2598	15	active	active	JJ
9935	2598	16	state	state	NN
9935	2598	17	and	and	CC
9935	2598	18	permits	permit	NNS
9935	2598	19	of	of	IN
9935	2598	20	very	very	RB
9935	2598	21	rapid	rapid	JJ
9935	2598	22	growth	growth	NN
9935	2598	23	in	in	IN
9935	2598	24	a	a	DT
9935	2598	25	dough	dough	NN
9935	2598	26	mixture	mixture	NN
9935	2598	27	.	.	.
9935	2599	1	Consequently	consequently	RB
9935	2599	2	,	,	,
9935	2599	3	it	-PRON-	PRP
9935	2599	4	proves	prove	VBZ
9935	2599	5	very	very	RB
9935	2599	6	useful	useful	JJ
9935	2599	7	for	for	IN
9935	2599	8	the	the	DT
9935	2599	9	rapid	rapid	JJ
9935	2599	10	methods	method	NNS
9935	2599	11	of	of	IN
9935	2599	12	making	make	VBG
9935	2599	13	bread	bread	NN
9935	2599	14	.	.	.
9935	2600	1	It	-PRON-	PRP
9935	2600	2	is	be	VBZ
9935	2600	3	soft	soft	JJ
9935	2600	4	,	,	,
9935	2600	5	yet	yet	CC
9935	2600	6	brittle	brittle	JJ
9935	2600	7	,	,	,
9935	2600	8	is	be	VBZ
9935	2600	9	of	of	IN
9935	2600	10	a	a	DT
9935	2600	11	grayish	grayish	NN
9935	2600	12	-	-	HYPH
9935	2600	13	white	white	JJ
9935	2600	14	color	color	NN
9935	2600	15	,	,	,
9935	2600	16	and	and	CC
9935	2600	17	has	have	VBZ
9935	2600	18	no	no	DT
9935	2600	19	odor	odor	NN
9935	2600	20	except	except	IN
9935	2600	21	that	that	DT
9935	2600	22	of	of	IN
9935	2600	23	yeast	yeast	NN
9935	2600	24	.	.	.
9935	2601	1	Since	since	IN
9935	2601	2	the	the	DT
9935	2601	3	plants	plant	NNS
9935	2601	4	of	of	IN
9935	2601	5	compressed	compress	VBN
9935	2601	6	yeast	yeast	NN
9935	2601	7	require	require	VBP
9935	2601	8	very	very	RB
9935	2601	9	little	little	JJ
9935	2601	10	moisture	moisture	NN
9935	2601	11	to	to	TO
9935	2601	12	make	make	VB
9935	2601	13	them	-PRON-	PRP
9935	2601	14	grow	grow	VB
9935	2601	15	,	,	,
9935	2601	16	an	an	DT
9935	2601	17	unfavorable	unfavorable	JJ
9935	2601	18	,	,	,
9935	2601	19	or	or	CC
9935	2601	20	low	low	JJ
9935	2601	21	,	,	,
9935	2601	22	temperature	temperature	NN
9935	2601	23	is	be	VBZ
9935	2601	24	needed	need	VBN
9935	2601	25	to	to	TO
9935	2601	26	keep	keep	VB
9935	2601	27	the	the	DT
9935	2601	28	yeast	yeast	NN
9935	2601	29	from	from	IN
9935	2601	30	spoiling	spoil	VBG
9935	2601	31	;	;	:
9935	2601	32	in	in	IN
9935	2601	33	fact	fact	NN
9935	2601	34	,	,	,
9935	2601	35	it	-PRON-	PRP
9935	2601	36	is	be	VBZ
9935	2601	37	not	not	RB
9935	2601	38	guaranteed	guarantee	VBN
9935	2601	39	to	to	TO
9935	2601	40	remain	remain	VB
9935	2601	41	good	good	JJ
9935	2601	42	longer	long	RBR
9935	2601	43	than	than	IN
9935	2601	44	a	a	DT
9935	2601	45	few	few	JJ
9935	2601	46	days	day	NNS
9935	2601	47	,	,	,
9935	2601	48	and	and	CC
9935	2601	49	then	then	RB
9935	2601	50	only	only	RB
9935	2601	51	if	if	IN
9935	2601	52	it	-PRON-	PRP
9935	2601	53	is	be	VBZ
9935	2601	54	kept	keep	VBN
9935	2601	55	at	at	IN
9935	2601	56	a	a	DT
9935	2601	57	temperature	temperature	NN
9935	2601	58	low	low	JJ
9935	2601	59	enough	enough	RB
9935	2601	60	to	to	TO
9935	2601	61	prevent	prevent	VB
9935	2601	62	the	the	DT
9935	2601	63	plants	plant	NNS
9935	2601	64	from	from	IN
9935	2601	65	growing	grow	VBG
9935	2601	66	.	.	.
9935	2602	1	This	this	DT
9935	2602	2	fact	fact	NN
9935	2602	3	makes	make	VBZ
9935	2602	4	it	-PRON-	PRP
9935	2602	5	inadvisable	inadvisable	JJ
9935	2602	6	to	to	TO
9935	2602	7	purchase	purchase	VB
9935	2602	8	compressed	compressed	JJ
9935	2602	9	yeast	yeast	NN
9935	2602	10	at	at	IN
9935	2602	11	great	great	JJ
9935	2602	12	distances	distance	NNS
9935	2602	13	from	from	IN
9935	2602	14	the	the	DT
9935	2602	15	source	source	NN
9935	2602	16	of	of	IN
9935	2602	17	supply	supply	NN
9935	2602	18	,	,	,
9935	2602	19	although	although	IN
9935	2602	20	it	-PRON-	PRP
9935	2602	21	may	may	MD
9935	2602	22	be	be	VB
9935	2602	23	obtained	obtain	VBN
9935	2602	24	by	by	IN
9935	2602	25	parcel	parcel	NN
9935	2602	26	post	post	NN
9935	2602	27	from	from	IN
9935	2602	28	manufacturers	manufacturer	NNS
9935	2602	29	or	or	CC
9935	2602	30	dealers	dealer	NNS
9935	2602	31	.	.	.
9935	2603	1	26	26	CD
9935	2603	2	.	.	.
9935	2604	1	Dry	Dry	NNP
9935	2604	2	yeast	yeast	NN
9935	2604	3	,	,	,
9935	2604	4	the	the	DT
9935	2604	5	other	other	JJ
9935	2604	6	form	form	NN
9935	2604	7	of	of	IN
9935	2604	8	commercial	commercial	JJ
9935	2604	9	yeast	yeast	NN
9935	2604	10	,	,	,
9935	2604	11	is	be	VBZ
9935	2604	12	made	make	VBN
9935	2604	13	in	in	IN
9935	2604	14	much	much	RB
9935	2604	15	the	the	DT
9935	2604	16	same	same	JJ
9935	2604	17	way	way	NN
9935	2604	18	as	as	IN
9935	2604	19	moist	moist	JJ
9935	2604	20	yeast	yeast	NN
9935	2604	21	,	,	,
9935	2604	22	but	but	CC
9935	2604	23	,	,	,
9935	2604	24	instead	instead	RB
9935	2604	25	of	of	IN
9935	2604	26	being	be	VBG
9935	2604	27	mixed	mix	VBN
9935	2604	28	with	with	IN
9935	2604	29	a	a	DT
9935	2604	30	small	small	JJ
9935	2604	31	amount	amount	NN
9935	2604	32	of	of	IN
9935	2604	33	starch	starch	NN
9935	2604	34	,	,	,
9935	2604	35	the	the	DT
9935	2604	36	yeast	yeast	NN
9935	2604	37	culture	culture	NN
9935	2604	38	is	be	VBZ
9935	2604	39	combined	combine	VBN
9935	2604	40	with	with	IN
9935	2604	41	a	a	DT
9935	2604	42	large	large	JJ
9935	2604	43	quantity	quantity	NN
9935	2604	44	of	of	IN
9935	2604	45	starch	starch	NN
9935	2604	46	or	or	CC
9935	2604	47	meal	meal	NN
9935	2604	48	and	and	CC
9935	2604	49	then	then	RB
9935	2604	50	dried	dry	VBD
9935	2604	51	.	.	.
9935	2605	1	The	the	DT
9935	2605	2	process	process	NN
9935	2605	3	of	of	IN
9935	2605	4	drying	drying	NN
9935	2605	5	kills	kill	NNS
9935	2605	6	off	off	IN
9935	2605	7	some	some	DT
9935	2605	8	of	of	IN
9935	2605	9	the	the	DT
9935	2605	10	plants	plant	NNS
9935	2605	11	and	and	CC
9935	2605	12	renders	render	VBZ
9935	2605	13	the	the	DT
9935	2605	14	remainder	remainder	NN
9935	2605	15	inactive	inactive	JJ
9935	2605	16	;	;	:
9935	2605	17	because	because	IN
9935	2605	18	of	of	IN
9935	2605	19	this	this	DT
9935	2605	20	,	,	,
9935	2605	21	the	the	DT
9935	2605	22	yeast	yeast	NN
9935	2605	23	requires	require	VBZ
9935	2605	24	no	no	DT
9935	2605	25	special	special	JJ
9935	2605	26	care	care	NN
9935	2605	27	and	and	CC
9935	2605	28	will	will	MD
9935	2605	29	keep	keep	VB
9935	2605	30	for	for	IN
9935	2605	31	an	an	DT
9935	2605	32	indefinite	indefinite	JJ
9935	2605	33	period	period	NN
9935	2605	34	of	of	IN
9935	2605	35	time	time	NN
9935	2605	36	,	,	,
9935	2605	37	facts	fact	VBZ
9935	2605	38	that	that	WDT
9935	2605	39	account	account	VBP
9935	2605	40	for	for	IN
9935	2605	41	its	-PRON-	PRP$
9935	2605	42	extensive	extensive	JJ
9935	2605	43	use	use	NN
9935	2605	44	by	by	IN
9935	2605	45	housewives	housewife	NNS
9935	2605	46	who	who	WP
9935	2605	47	are	be	VBP
9935	2605	48	not	not	RB
9935	2605	49	within	within	IN
9935	2605	50	easy	easy	JJ
9935	2605	51	reach	reach	NN
9935	2605	52	of	of	IN
9935	2605	53	the	the	DT
9935	2605	54	markets	market	NNS
9935	2605	55	.	.	.
9935	2606	1	However	however	RB
9935	2606	2	,	,	,
9935	2606	3	because	because	IN
9935	2606	4	of	of	IN
9935	2606	5	the	the	DT
9935	2606	6	inactivity	inactivity	NN
9935	2606	7	of	of	IN
9935	2606	8	the	the	DT
9935	2606	9	yeast	yeast	NN
9935	2606	10	plants	plant	NNS
9935	2606	11	,	,	,
9935	2606	12	much	much	RB
9935	2606	13	longer	long	JJR
9935	2606	14	time	time	NN
9935	2606	15	is	be	VBZ
9935	2606	16	required	require	VBN
9935	2606	17	to	to	TO
9935	2606	18	produce	produce	VB
9935	2606	19	fermentation	fermentation	NN
9935	2606	20	in	in	IN
9935	2606	21	a	a	DT
9935	2606	22	bread	bread	NN
9935	2606	23	mixture	mixture	NN
9935	2606	24	containing	contain	VBG
9935	2606	25	dry	dry	JJ
9935	2606	26	yeast	yeast	NN
9935	2606	27	than	than	IN
9935	2606	28	in	in	IN
9935	2606	29	one	one	CD
9935	2606	30	in	in	IN
9935	2606	31	which	which	WDT
9935	2606	32	moist	moist	NN
9935	2606	33	yeast	yeast	NN
9935	2606	34	is	be	VBZ
9935	2606	35	used	use	VBN
9935	2606	36	.	.	.
9935	2607	1	Consequently	consequently	RB
9935	2607	2	,	,	,
9935	2607	3	the	the	DT
9935	2607	4	long	long	JJ
9935	2607	5	processes	process	NNS
9935	2607	6	of	of	IN
9935	2607	7	bread	bread	NN
9935	2607	8	making	making	NN
9935	2607	9	are	be	VBP
9935	2607	10	brought	bring	VBN
9935	2607	11	about	about	RP
9935	2607	12	by	by	IN
9935	2607	13	the	the	DT
9935	2607	14	use	use	NN
9935	2607	15	of	of	IN
9935	2607	16	dry	dry	JJ
9935	2607	17	yeast	yeast	NN
9935	2607	18	.	.	.
9935	2608	1	If	if	IN
9935	2608	2	moist	moist	JJ
9935	2608	3	yeast	yeast	NN
9935	2608	4	is	be	VBZ
9935	2608	5	used	use	VBN
9935	2608	6	for	for	IN
9935	2608	7	these	these	DT
9935	2608	8	processes	process	NNS
9935	2608	9	,	,	,
9935	2608	10	a	a	DT
9935	2608	11	smaller	small	JJR
9935	2608	12	quantity	quantity	NN
9935	2608	13	is	be	VBZ
9935	2608	14	required	require	VBN
9935	2608	15	.	.	.
9935	2609	1	27	27	CD
9935	2609	2	.	.	.
9935	2610	1	Liquid	liquid	NN
9935	2610	2	Yeast.--Some	yeast.--some	NN
9935	2610	3	housewives	housewife	NNS
9935	2610	4	are	be	VBP
9935	2610	5	so	so	RB
9935	2610	6	situated	situated	JJ
9935	2610	7	that	that	IN
9935	2610	8	they	-PRON-	PRP
9935	2610	9	find	find	VBP
9935	2610	10	it	-PRON-	PRP
9935	2610	11	difficult	difficult	JJ
9935	2610	12	to	to	TO
9935	2610	13	obtain	obtain	VB
9935	2610	14	commercial	commercial	JJ
9935	2610	15	yeast	yeast	NN
9935	2610	16	in	in	IN
9935	2610	17	either	either	DT
9935	2610	18	of	of	IN
9935	2610	19	its	-PRON-	PRP$
9935	2610	20	forms	form	NNS
9935	2610	21	;	;	:
9935	2610	22	but	but	CC
9935	2610	23	this	this	DT
9935	2610	24	disadvantage	disadvantage	NN
9935	2610	25	need	nee	MD
9935	2610	26	not	not	RB
9935	2610	27	deprive	deprive	VB
9935	2610	28	them	-PRON-	PRP
9935	2610	29	of	of	IN
9935	2610	30	the	the	DT
9935	2610	31	means	mean	NNS
9935	2610	32	of	of	IN
9935	2610	33	making	make	VBG
9935	2610	34	good	good	JJ
9935	2610	35	home	home	NN
9935	2610	36	-	-	HYPH
9935	2610	37	made	make	VBN
9935	2610	38	bread	bread	NN
9935	2610	39	,	,	,
9935	2610	40	for	for	IN
9935	2610	41	they	-PRON-	PRP
9935	2610	42	can	can	MD
9935	2610	43	prepare	prepare	VB
9935	2610	44	a	a	DT
9935	2610	45	very	very	RB
9935	2610	46	satisfactory	satisfactory	JJ
9935	2610	47	liquid	liquid	NN
9935	2610	48	yeast	yeast	NN
9935	2610	49	themselves	-PRON-	PRP
9935	2610	50	.	.	.
9935	2611	1	To	to	TO
9935	2611	2	make	make	VB
9935	2611	3	such	such	JJ
9935	2611	4	yeast	yeast	NN
9935	2611	5	,	,	,
9935	2611	6	flour	flour	NN
9935	2611	7	,	,	,
9935	2611	8	water	water	NN
9935	2611	9	,	,	,
9935	2611	10	and	and	CC
9935	2611	11	a	a	DT
9935	2611	12	small	small	JJ
9935	2611	13	quantity	quantity	NN
9935	2611	14	of	of	IN
9935	2611	15	sugar	sugar	NN
9935	2611	16	are	be	VBP
9935	2611	17	stirred	stir	VBN
9935	2611	18	together	together	RB
9935	2611	19	,	,	,
9935	2611	20	and	and	CC
9935	2611	21	the	the	DT
9935	2611	22	mixture	mixture	NN
9935	2611	23	is	be	VBZ
9935	2611	24	then	then	RB
9935	2611	25	allowed	allow	VBN
9935	2611	26	to	to	TO
9935	2611	27	remain	remain	VB
9935	2611	28	at	at	IN
9935	2611	29	ordinary	ordinary	JJ
9935	2611	30	room	room	NN
9935	2611	31	temperature	temperature	NN
9935	2611	32	,	,	,
9935	2611	33	or	or	CC
9935	2611	34	70	70	CD
9935	2611	35	degrees	degree	NNS
9935	2611	36	Fahrenheit	fahrenheit	IN
9935	2611	37	,	,	,
9935	2611	38	until	until	IN
9935	2611	39	it	-PRON-	PRP
9935	2611	40	is	be	VBZ
9935	2611	41	filled	fill	VBN
9935	2611	42	with	with	IN
9935	2611	43	bubbles	bubble	NNS
9935	2611	44	.	.	.
9935	2612	1	If	if	IN
9935	2612	2	hops	hop	NNS
9935	2612	3	are	be	VBP
9935	2612	4	available	available	JJ
9935	2612	5	,	,	,
9935	2612	6	a	a	DT
9935	2612	7	few	few	JJ
9935	2612	8	of	of	IN
9935	2612	9	them	-PRON-	PRP
9935	2612	10	may	may	MD
9935	2612	11	be	be	VB
9935	2612	12	added	add	VBN
9935	2612	13	.	.	.
9935	2613	1	When	when	WRB
9935	2613	2	such	such	JJ
9935	2613	3	yeast	yeast	NN
9935	2613	4	is	be	VBZ
9935	2613	5	added	add	VBN
9935	2613	6	to	to	IN
9935	2613	7	a	a	DT
9935	2613	8	sponge	sponge	JJ
9935	2613	9	mixture	mixture	NN
9935	2613	10	,	,	,
9935	2613	11	it	-PRON-	PRP
9935	2613	12	will	will	MD
9935	2613	13	lighten	lighten	VB
9935	2613	14	the	the	DT
9935	2613	15	whole	whole	JJ
9935	2613	16	amount	amount	NN
9935	2613	17	.	.	.
9935	2614	1	Before	before	IN
9935	2614	2	the	the	DT
9935	2614	3	sponge	sponge	NN
9935	2614	4	is	be	VBZ
9935	2614	5	made	make	VBN
9935	2614	6	stiff	stiff	JJ
9935	2614	7	with	with	IN
9935	2614	8	flour	flour	NN
9935	2614	9	,	,	,
9935	2614	10	however	however	RB
9935	2614	11	,	,	,
9935	2614	12	a	a	DT
9935	2614	13	little	little	JJ
9935	2614	14	of	of	IN
9935	2614	15	it	-PRON-	PRP
9935	2614	16	should	should	MD
9935	2614	17	be	be	VB
9935	2614	18	taken	take	VBN
9935	2614	19	out	out	RP
9935	2614	20	,	,	,
9935	2614	21	put	put	VBN
9935	2614	22	in	in	IN
9935	2614	23	a	a	DT
9935	2614	24	covered	covered	JJ
9935	2614	25	dish	dish	NN
9935	2614	26	,	,	,
9935	2614	27	and	and	CC
9935	2614	28	set	set	VB
9935	2614	29	away	away	RP
9935	2614	30	in	in	IN
9935	2614	31	a	a	DT
9935	2614	32	cool	cool	JJ
9935	2614	33	,	,	,
9935	2614	34	dark	dark	JJ
9935	2614	35	place	place	NN
9935	2614	36	for	for	IN
9935	2614	37	the	the	DT
9935	2614	38	next	next	JJ
9935	2614	39	baking	baking	NN
9935	2614	40	.	.	.
9935	2615	1	If	if	IN
9935	2615	2	properly	properly	RB
9935	2615	3	looked	look	VBD
9935	2615	4	after	after	IN
9935	2615	5	in	in	IN
9935	2615	6	the	the	DT
9935	2615	7	manner	manner	NN
9935	2615	8	explained	explain	VBD
9935	2615	9	,	,	,
9935	2615	10	this	this	DT
9935	2615	11	yeast	yeast	NN
9935	2615	12	may	may	MD
9935	2615	13	be	be	VB
9935	2615	14	kept	keep	VBN
9935	2615	15	for	for	IN
9935	2615	16	about	about	RB
9935	2615	17	2	2	CD
9935	2615	18	weeks	week	NNS
9935	2615	19	.	.	.
9935	2616	1	More	more	RBR
9935	2616	2	certain	certain	JJ
9935	2616	3	results	result	NNS
9935	2616	4	and	and	CC
9935	2616	5	a	a	DT
9935	2616	6	better	well	JJR
9935	2616	7	flavor	flavor	NN
9935	2616	8	are	be	VBP
9935	2616	9	insured	insure	VBN
9935	2616	10	in	in	IN
9935	2616	11	the	the	DT
9935	2616	12	use	use	NN
9935	2616	13	of	of	IN
9935	2616	14	liquid	liquid	JJ
9935	2616	15	yeast	yeast	NN
9935	2616	16	if	if	IN
9935	2616	17	it	-PRON-	PRP
9935	2616	18	is	be	VBZ
9935	2616	19	started	start	VBN
9935	2616	20	with	with	IN
9935	2616	21	commercial	commercial	JJ
9935	2616	22	yeast	yeast	NN
9935	2616	23	,	,	,
9935	2616	24	so	so	IN
9935	2616	25	that	that	IN
9935	2616	26	whenever	whenever	WRB
9935	2616	27	this	this	DT
9935	2616	28	can	can	MD
9935	2616	29	be	be	VB
9935	2616	30	obtained	obtain	VBN
9935	2616	31	it	-PRON-	PRP
9935	2616	32	should	should	MD
9935	2616	33	be	be	VB
9935	2616	34	used	use	VBN
9935	2616	35	.	.	.
9935	2617	1	Then	then	RB
9935	2617	2	,	,	,
9935	2617	3	as	as	RB
9935	2617	4	just	just	RB
9935	2617	5	explained	explain	VBN
9935	2617	6	,	,	,
9935	2617	7	some	some	DT
9935	2617	8	of	of	IN
9935	2617	9	the	the	DT
9935	2617	10	liquid	liquid	NN
9935	2617	11	containing	contain	VBG
9935	2617	12	the	the	DT
9935	2617	13	yeast	yeast	NN
9935	2617	14	or	or	CC
9935	2617	15	some	some	DT
9935	2617	16	of	of	IN
9935	2617	17	the	the	DT
9935	2617	18	sponge	sponge	NN
9935	2617	19	made	make	VBN
9935	2617	20	with	with	IN
9935	2617	21	it	-PRON-	PRP
9935	2617	22	may	may	MD
9935	2617	23	be	be	VB
9935	2617	24	retained	retain	VBN
9935	2617	25	for	for	IN
9935	2617	26	the	the	DT
9935	2617	27	next	next	JJ
9935	2617	28	baking	baking	NN
9935	2617	29	.	.	.
9935	2618	1	28	28	CD
9935	2618	2	.	.	.
9935	2619	1	Quality	Quality	NNP
9935	2619	2	of	of	IN
9935	2619	3	Yeast.--Of	yeast.--of	NN
9935	2619	4	equal	equal	JJ
9935	2619	5	importance	importance	NN
9935	2619	6	with	with	IN
9935	2619	7	the	the	DT
9935	2619	8	quality	quality	NN
9935	2619	9	of	of	IN
9935	2619	10	flour	flour	NN
9935	2619	11	is	be	VBZ
9935	2619	12	the	the	DT
9935	2619	13	quality	quality	NN
9935	2619	14	of	of	IN
9935	2619	15	yeast	yeast	NN
9935	2619	16	used	use	VBN
9935	2619	17	in	in	IN
9935	2619	18	the	the	DT
9935	2619	19	baking	baking	NN
9935	2619	20	of	of	IN
9935	2619	21	bread	bread	NN
9935	2619	22	.	.	.
9935	2620	1	Yeast	yeast	NN
9935	2620	2	is	be	VBZ
9935	2620	3	,	,	,
9935	2620	4	of	of	IN
9935	2620	5	course	course	NN
9935	2620	6	,	,	,
9935	2620	7	accountable	accountable	JJ
9935	2620	8	for	for	IN
9935	2620	9	the	the	DT
9935	2620	10	lightness	lightness	NN
9935	2620	11	or	or	CC
9935	2620	12	sponginess	sponginess	NN
9935	2620	13	of	of	IN
9935	2620	14	bread	bread	NN
9935	2620	15	,	,	,
9935	2620	16	but	but	CC
9935	2620	17	,	,	,
9935	2620	18	in	in	IN
9935	2620	19	addition	addition	NN
9935	2620	20	,	,	,
9935	2620	21	it	-PRON-	PRP
9935	2620	22	improves	improve	VBZ
9935	2620	23	the	the	DT
9935	2620	24	flavor	flavor	NN
9935	2620	25	of	of	IN
9935	2620	26	the	the	DT
9935	2620	27	bread	bread	NN
9935	2620	28	if	if	IN
9935	2620	29	it	-PRON-	PRP
9935	2620	30	is	be	VBZ
9935	2620	31	of	of	IN
9935	2620	32	good	good	JJ
9935	2620	33	quality	quality	NN
9935	2620	34	or	or	CC
9935	2620	35	detracts	detract	NNS
9935	2620	36	from	from	IN
9935	2620	37	the	the	DT
9935	2620	38	flavor	flavor	NN
9935	2620	39	if	if	IN
9935	2620	40	it	-PRON-	PRP
9935	2620	41	is	be	VBZ
9935	2620	42	of	of	IN
9935	2620	43	poor	poor	JJ
9935	2620	44	quality	quality	NN
9935	2620	45	.	.	.
9935	2621	1	Since	since	IN
9935	2621	2	the	the	DT
9935	2621	3	condition	condition	NN
9935	2621	4	of	of	IN
9935	2621	5	yeast	yeast	NN
9935	2621	6	can	can	MD
9935	2621	7	not	not	RB
9935	2621	8	be	be	VB
9935	2621	9	determined	determine	VBN
9935	2621	10	until	until	IN
9935	2621	11	its	-PRON-	PRP$
9935	2621	12	effect	effect	NN
9935	2621	13	on	on	IN
9935	2621	14	the	the	DT
9935	2621	15	finished	finished	JJ
9935	2621	16	product	product	NN
9935	2621	17	is	be	VBZ
9935	2621	18	noted	note	VBN
9935	2621	19	,	,	,
9935	2621	20	the	the	DT
9935	2621	21	housewife	housewife	NN
9935	2621	22	should	should	MD
9935	2621	23	take	take	VB
9935	2621	24	no	no	DT
9935	2621	25	chances	chance	NNS
9935	2621	26	,	,	,
9935	2621	27	but	but	CC
9935	2621	28	should	should	MD
9935	2621	29	employ	employ	VB
9935	2621	30	only	only	JJ
9935	2621	31	yeast	yeast	NN
9935	2621	32	,	,	,
9935	2621	33	whether	whether	IN
9935	2621	34	she	-PRON-	PRP
9935	2621	35	uses	use	VBZ
9935	2621	36	commercial	commercial	JJ
9935	2621	37	or	or	CC
9935	2621	38	liquid	liquid	JJ
9935	2621	39	,	,	,
9935	2621	40	that	that	IN
9935	2621	41	she	-PRON-	PRP
9935	2621	42	knows	know	VBZ
9935	2621	43	to	to	TO
9935	2621	44	be	be	VB
9935	2621	45	good	good	JJ
9935	2621	46	and	and	CC
9935	2621	47	reliable	reliable	JJ
9935	2621	48	.	.	.
9935	2622	1	Compressed	compress	VBN
9935	2622	2	yeast	yeast	NN
9935	2622	3	may	may	MD
9935	2622	4	be	be	VB
9935	2622	5	easily	easily	RB
9935	2622	6	judged	judge	VBN
9935	2622	7	as	as	IN
9935	2622	8	to	to	IN
9935	2622	9	quality	quality	NN
9935	2622	10	.	.	.
9935	2623	1	It	-PRON-	PRP
9935	2623	2	should	should	MD
9935	2623	3	be	be	VB
9935	2623	4	grayish	grayish	NN
9935	2623	5	white	white	JJ
9935	2623	6	in	in	IN
9935	2623	7	color	color	NN
9935	2623	8	,	,	,
9935	2623	9	without	without	IN
9935	2623	10	streaks	streak	NNS
9935	2623	11	or	or	CC
9935	2623	12	spots	spot	NNS
9935	2623	13	,	,	,
9935	2623	14	and	and	CC
9935	2623	15	it	-PRON-	PRP
9935	2623	16	should	should	MD
9935	2623	17	have	have	VB
9935	2623	18	no	no	DT
9935	2623	19	sour	sour	JJ
9935	2623	20	nor	nor	CC
9935	2623	21	disagreeable	disagreeable	JJ
9935	2623	22	odor	odor	NN
9935	2623	23	.	.	.
9935	2624	1	If	if	IN
9935	2624	2	home	home	RB
9935	2624	3	-	-	HYPH
9935	2624	4	made	make	VBN
9935	2624	5	yeast	yeast	NN
9935	2624	6	is	be	VBZ
9935	2624	7	used	use	VBN
9935	2624	8	and	and	CC
9935	2624	9	the	the	DT
9935	2624	10	results	result	NNS
9935	2624	11	obtained	obtain	VBN
9935	2624	12	are	be	VBP
9935	2624	13	not	not	RB
9935	2624	14	satisfactory	satisfactory	JJ
9935	2624	15	,	,	,
9935	2624	16	it	-PRON-	PRP
9935	2624	17	may	may	MD
9935	2624	18	be	be	VB
9935	2624	19	taken	take	VBN
9935	2624	20	for	for	IN
9935	2624	21	granted	grant	VBN
9935	2624	22	that	that	IN
9935	2624	23	a	a	DT
9935	2624	24	fresh	fresh	JJ
9935	2624	25	supply	supply	NN
9935	2624	26	should	should	MD
9935	2624	27	be	be	VB
9935	2624	28	prepared	prepare	VBN
9935	2624	29	.	.	.
9935	2625	1	YEAST	YEAST	NNP
9935	2625	2	AIDS	AIDS	NNP
9935	2625	3	29	29	CD
9935	2625	4	.	.	.
9935	2626	1	As	as	IN
9935	2626	2	has	have	VBZ
9935	2626	3	already	already	RB
9935	2626	4	been	be	VBN
9935	2626	5	explained	explain	VBN
9935	2626	6	,	,	,
9935	2626	7	yeast	yeast	NN
9935	2626	8	,	,	,
9935	2626	9	in	in	IN
9935	2626	10	order	order	NN
9935	2626	11	to	to	TO
9935	2626	12	grow	grow	VB
9935	2626	13	,	,	,
9935	2626	14	requires	require	VBZ
9935	2626	15	something	something	NN
9935	2626	16	on	on	IN
9935	2626	17	which	which	WDT
9935	2626	18	to	to	TO
9935	2626	19	feed	feed	VB
9935	2626	20	,	,	,
9935	2626	21	and	and	CC
9935	2626	22	the	the	DT
9935	2626	23	food	food	NN
9935	2626	24	that	that	WDT
9935	2626	25	produces	produce	VBZ
9935	2626	26	the	the	DT
9935	2626	27	most	most	RBS
9935	2626	28	rapid	rapid	JJ
9935	2626	29	growth	growth	NN
9935	2626	30	is	be	VBZ
9935	2626	31	that	that	DT
9935	2626	32	which	which	WDT
9935	2626	33	contains	contain	VBZ
9935	2626	34	carbohydrate	carbohydrate	NN
9935	2626	35	.	.	.
9935	2627	1	Certain	certain	JJ
9935	2627	2	of	of	IN
9935	2627	3	the	the	DT
9935	2627	4	carbohydrates	carbohydrate	NNS
9935	2627	5	,	,	,
9935	2627	6	however	however	RB
9935	2627	7	,	,	,
9935	2627	8	prove	prove	VB
9935	2627	9	to	to	TO
9935	2627	10	be	be	VB
9935	2627	11	better	well	JJR
9935	2627	12	food	food	NN
9935	2627	13	and	and	CC
9935	2627	14	produce	produce	VB
9935	2627	15	more	more	JJR
9935	2627	16	rapid	rapid	JJ
9935	2627	17	growth	growth	NN
9935	2627	18	than	than	IN
9935	2627	19	others	other	NNS
9935	2627	20	,	,	,
9935	2627	21	and	and	CC
9935	2627	22	these	these	DT
9935	2627	23	,	,	,
9935	2627	24	which	which	WDT
9935	2627	25	are	be	VBP
9935	2627	26	known	know	VBN
9935	2627	27	as	as	IN
9935	2627	28	yeast	yeast	NN
9935	2627	29	aids	aids	NNP
9935	2627	30	,	,	,
9935	2627	31	are	be	VBP
9935	2627	32	usually	usually	RB
9935	2627	33	added	add	VBN
9935	2627	34	as	as	IN
9935	2627	35	ingredients	ingredient	NNS
9935	2627	36	in	in	IN
9935	2627	37	the	the	DT
9935	2627	38	making	making	NN
9935	2627	39	of	of	IN
9935	2627	40	bread	bread	NN
9935	2627	41	.	.	.
9935	2628	1	The	the	DT
9935	2628	2	ones	one	NNS
9935	2628	3	that	that	WDT
9935	2628	4	are	be	VBP
9935	2628	5	most	most	RBS
9935	2628	6	commonly	commonly	RB
9935	2628	7	used	use	VBN
9935	2628	8	are	be	VBP
9935	2628	9	sugar	sugar	NN
9935	2628	10	and	and	CC
9935	2628	11	potato	potato	NN
9935	2628	12	water	water	NN
9935	2628	13	.	.	.
9935	2629	1	Sugar	Sugar	NNP
9935	2629	2	is	be	VBZ
9935	2629	3	almost	almost	RB
9935	2629	4	always	always	RB
9935	2629	5	added	add	VBN
9935	2629	6	,	,	,
9935	2629	7	but	but	CC
9935	2629	8	it	-PRON-	PRP
9935	2629	9	should	should	MD
9935	2629	10	be	be	VB
9935	2629	11	limited	limit	VBN
9935	2629	12	in	in	IN
9935	2629	13	quantity	quantity	NN
9935	2629	14	,	,	,
9935	2629	15	because	because	IN
9935	2629	16	a	a	DT
9935	2629	17	dough	dough	NN
9935	2629	18	mixture	mixture	NN
9935	2629	19	that	that	WDT
9935	2629	20	is	be	VBZ
9935	2629	21	made	make	VBN
9935	2629	22	heavy	heavy	JJ
9935	2629	23	with	with	IN
9935	2629	24	sugar	sugar	NN
9935	2629	25	will	will	MD
9935	2629	26	rise	rise	VB
9935	2629	27	very	very	RB
9935	2629	28	slowly	slowly	RB
9935	2629	29	.	.	.
9935	2630	1	Potato	potato	JJ
9935	2630	2	water	water	NN
9935	2630	3	has	have	VBZ
9935	2630	4	been	be	VBN
9935	2630	5	found	find	VBN
9935	2630	6	to	to	TO
9935	2630	7	be	be	VB
9935	2630	8	a	a	DT
9935	2630	9	very	very	RB
9935	2630	10	satisfactory	satisfactory	JJ
9935	2630	11	aid	aid	NN
9935	2630	12	,	,	,
9935	2630	13	because	because	IN
9935	2630	14	the	the	DT
9935	2630	15	starch	starch	NN
9935	2630	16	of	of	IN
9935	2630	17	the	the	DT
9935	2630	18	potato	potato	NN
9935	2630	19	is	be	VBZ
9935	2630	20	utilized	utilize	VBN
9935	2630	21	readily	readily	RB
9935	2630	22	by	by	IN
9935	2630	23	the	the	DT
9935	2630	24	yeast	yeast	NN
9935	2630	25	.	.	.
9935	2631	1	If	if	IN
9935	2631	2	this	this	DT
9935	2631	3	aid	aid	NN
9935	2631	4	is	be	VBZ
9935	2631	5	to	to	TO
9935	2631	6	be	be	VB
9935	2631	7	used	use	VBN
9935	2631	8	,	,	,
9935	2631	9	the	the	DT
9935	2631	10	water	water	NN
9935	2631	11	in	in	IN
9935	2631	12	which	which	WDT
9935	2631	13	potatoes	potato	NNS
9935	2631	14	are	be	VBP
9935	2631	15	boiled	boil	VBN
9935	2631	16	may	may	MD
9935	2631	17	be	be	VB
9935	2631	18	saved	save	VBN
9935	2631	19	and	and	CC
9935	2631	20	,	,	,
9935	2631	21	when	when	WRB
9935	2631	22	the	the	DT
9935	2631	23	ingredients	ingredient	NNS
9935	2631	24	required	require	VBN
9935	2631	25	for	for	IN
9935	2631	26	the	the	DT
9935	2631	27	making	making	NN
9935	2631	28	of	of	IN
9935	2631	29	bread	bread	NN
9935	2631	30	are	be	VBP
9935	2631	31	mixed	mixed	JJ
9935	2631	32	,	,	,
9935	2631	33	it	-PRON-	PRP
9935	2631	34	may	may	MD
9935	2631	35	be	be	VB
9935	2631	36	added	add	VBN
9935	2631	37	as	as	IN
9935	2631	38	a	a	DT
9935	2631	39	part	part	NN
9935	2631	40	or	or	CC
9935	2631	41	all	all	DT
9935	2631	42	of	of	IN
9935	2631	43	the	the	DT
9935	2631	44	liquid	liquid	NN
9935	2631	45	required	require	VBN
9935	2631	46	.	.	.
9935	2632	1	If	if	IN
9935	2632	2	it	-PRON-	PRP
9935	2632	3	is	be	VBZ
9935	2632	4	desired	desire	VBN
9935	2632	5	to	to	TO
9935	2632	6	increase	increase	VB
9935	2632	7	the	the	DT
9935	2632	8	amount	amount	NN
9935	2632	9	of	of	IN
9935	2632	10	starch	starch	NN
9935	2632	11	in	in	IN
9935	2632	12	the	the	DT
9935	2632	13	potato	potato	NN
9935	2632	14	water	water	NN
9935	2632	15	,	,	,
9935	2632	16	a	a	DT
9935	2632	17	boiled	boil	VBN
9935	2632	18	potato	potato	NN
9935	2632	19	or	or	CC
9935	2632	20	two	two	CD
9935	2632	21	may	may	MD
9935	2632	22	be	be	VB
9935	2632	23	mashed	mash	VBN
9935	2632	24	and	and	CC
9935	2632	25	added	add	VBN
9935	2632	26	to	to	IN
9935	2632	27	it	-PRON-	PRP
9935	2632	28	.	.	.
9935	2633	1	MILK	MILK	NNP
9935	2633	2	AND	and	CC
9935	2633	3	FAT	FAT	NNP
9935	2633	4	IN	in	IN
9935	2633	5	BREAD	BREAD	NNP
9935	2633	6	30	30	CD
9935	2633	7	.	.	.
9935	2634	1	Milk	milk	NN
9935	2634	2	is	be	VBZ
9935	2634	3	sometimes	sometimes	RB
9935	2634	4	used	use	VBN
9935	2634	5	as	as	IN
9935	2634	6	a	a	DT
9935	2634	7	part	part	NN
9935	2634	8	or	or	CC
9935	2634	9	as	as	IN
9935	2634	10	all	all	DT
9935	2634	11	of	of	IN
9935	2634	12	the	the	DT
9935	2634	13	liquid	liquid	NN
9935	2634	14	in	in	IN
9935	2634	15	bread	bread	NN
9935	2634	16	.	.	.
9935	2635	1	While	while	IN
9935	2635	2	it	-PRON-	PRP
9935	2635	3	adds	add	VBZ
9935	2635	4	nutritive	nutritive	JJ
9935	2635	5	value	value	NN
9935	2635	6	and	and	CC
9935	2635	7	is	be	VBZ
9935	2635	8	thought	think	VBN
9935	2635	9	by	by	IN
9935	2635	10	many	many	JJ
9935	2635	11	persons	person	NNS
9935	2635	12	to	to	TO
9935	2635	13	improve	improve	VB
9935	2635	14	the	the	DT
9935	2635	15	texture	texture	NN
9935	2635	16	,	,	,
9935	2635	17	it	-PRON-	PRP
9935	2635	18	is	be	VBZ
9935	2635	19	not	not	RB
9935	2635	20	absolutely	absolutely	RB
9935	2635	21	essential	essential	JJ
9935	2635	22	to	to	IN
9935	2635	23	successful	successful	JJ
9935	2635	24	bread	bread	NN
9935	2635	25	making	making	NN
9935	2635	26	.	.	.
9935	2636	1	Whenever	whenever	WRB
9935	2636	2	milk	milk	NN
9935	2636	3	is	be	VBZ
9935	2636	4	used	use	VBN
9935	2636	5	,	,	,
9935	2636	6	it	-PRON-	PRP
9935	2636	7	should	should	MD
9935	2636	8	first	first	RB
9935	2636	9	be	be	VB
9935	2636	10	scalded	scald	VBN
9935	2636	11	thoroughly	thoroughly	RB
9935	2636	12	.	.	.
9935	2637	1	A	a	DT
9935	2637	2	point	point	NN
9935	2637	3	that	that	WDT
9935	2637	4	should	should	MD
9935	2637	5	not	not	RB
9935	2637	6	be	be	VB
9935	2637	7	overlooked	overlook	VBN
9935	2637	8	in	in	IN
9935	2637	9	connection	connection	NN
9935	2637	10	with	with	IN
9935	2637	11	the	the	DT
9935	2637	12	use	use	NN
9935	2637	13	of	of	IN
9935	2637	14	milk	milk	NN
9935	2637	15	is	be	VBZ
9935	2637	16	that	that	IN
9935	2637	17	the	the	DT
9935	2637	18	crust	crust	NN
9935	2637	19	of	of	IN
9935	2637	20	milk	milk	NN
9935	2637	21	bread	bread	NN
9935	2637	22	browns	brown	NNS
9935	2637	23	more	more	RBR
9935	2637	24	readily	readily	RB
9935	2637	25	and	and	CC
9935	2637	26	has	have	VBZ
9935	2637	27	a	a	DT
9935	2637	28	more	more	RBR
9935	2637	29	uniform	uniform	JJ
9935	2637	30	color	color	NN
9935	2637	31	than	than	IN
9935	2637	32	that	that	DT
9935	2637	33	of	of	IN
9935	2637	34	bread	bread	NN
9935	2637	35	in	in	IN
9935	2637	36	which	which	WDT
9935	2637	37	water	water	NN
9935	2637	38	is	be	VBZ
9935	2637	39	used	use	VBN
9935	2637	40	as	as	IN
9935	2637	41	liquid	liquid	NN
9935	2637	42	.	.	.
9935	2638	1	31	31	CD
9935	2638	2	.	.	.
9935	2639	1	Like	like	IN
9935	2639	2	milk	milk	NN
9935	2639	3	,	,	,
9935	2639	4	fat	fat	NN
9935	2639	5	adds	add	VBZ
9935	2639	6	nutritive	nutritive	JJ
9935	2639	7	value	value	NN
9935	2639	8	to	to	IN
9935	2639	9	bread	bread	NN
9935	2639	10	,	,	,
9935	2639	11	but	but	CC
9935	2639	12	it	-PRON-	PRP
9935	2639	13	is	be	VBZ
9935	2639	14	not	not	RB
9935	2639	15	an	an	DT
9935	2639	16	essential	essential	JJ
9935	2639	17	ingredient	ingredient	NN
9935	2639	18	.	.	.
9935	2640	1	If	if	IN
9935	2640	2	it	-PRON-	PRP
9935	2640	3	is	be	VBZ
9935	2640	4	included	include	VBN
9935	2640	5	,	,	,
9935	2640	6	care	care	NN
9935	2640	7	should	should	MD
9935	2640	8	be	be	VB
9935	2640	9	taken	take	VBN
9935	2640	10	not	not	RB
9935	2640	11	to	to	TO
9935	2640	12	use	use	VB
9935	2640	13	too	too	RB
9935	2640	14	much	much	RB
9935	2640	15	,	,	,
9935	2640	16	for	for	IN
9935	2640	17	an	an	DT
9935	2640	18	excessive	excessive	JJ
9935	2640	19	amount	amount	NN
9935	2640	20	will	will	MD
9935	2640	21	retard	retard	VB
9935	2640	22	the	the	DT
9935	2640	23	growth	growth	NN
9935	2640	24	of	of	IN
9935	2640	25	the	the	DT
9935	2640	26	yeast	yeast	NN
9935	2640	27	.	.	.
9935	2641	1	Almost	almost	RB
9935	2641	2	any	any	DT
9935	2641	3	kind	kind	NN
9935	2641	4	of	of	IN
9935	2641	5	fat	fat	JJ
9935	2641	6	,	,	,
9935	2641	7	such	such	JJ
9935	2641	8	as	as	IN
9935	2641	9	butter	butter	NN
9935	2641	10	,	,	,
9935	2641	11	lard	lard	NN
9935	2641	12	or	or	CC
9935	2641	13	other	other	JJ
9935	2641	14	clear	clear	JJ
9935	2641	15	tasteless	tasteless	JJ
9935	2641	16	fats	fat	NNS
9935	2641	17	,	,	,
9935	2641	18	or	or	CC
9935	2641	19	any	any	DT
9935	2641	20	mixture	mixture	NN
9935	2641	21	of	of	IN
9935	2641	22	these	these	DT
9935	2641	23	,	,	,
9935	2641	24	may	may	MD
9935	2641	25	be	be	VB
9935	2641	26	used	use	VBN
9935	2641	27	for	for	IN
9935	2641	28	this	this	DT
9935	2641	29	purpose	purpose	NN
9935	2641	30	,	,	,
9935	2641	31	provided	provide	VBN
9935	2641	32	it	-PRON-	PRP
9935	2641	33	does	do	VBZ
9935	2641	34	not	not	RB
9935	2641	35	impart	impart	VB
9935	2641	36	an	an	DT
9935	2641	37	unpleasant	unpleasant	JJ
9935	2641	38	flavor	flavor	NN
9935	2641	39	to	to	IN
9935	2641	40	the	the	DT
9935	2641	41	bread	bread	NN
9935	2641	42	.	.	.
9935	2642	1	PROPORTION	proportion	NN
9935	2642	2	OF	of	IN
9935	2642	3	BREAD	BREAD	NNP
9935	2642	4	-	-	HYPH
9935	2642	5	MAKING	MAKING	NNP
9935	2642	6	MATERIALS	MATERIALS	NNP
9935	2642	7	32	32	CD
9935	2642	8	.	.	.
9935	2643	1	No	no	DT
9935	2643	2	definite	definite	JJ
9935	2643	3	rule	rule	NN
9935	2643	4	can	can	MD
9935	2643	5	be	be	VB
9935	2643	6	given	give	VBN
9935	2643	7	for	for	IN
9935	2643	8	the	the	DT
9935	2643	9	exact	exact	JJ
9935	2643	10	proportion	proportion	NN
9935	2643	11	of	of	IN
9935	2643	12	liquid	liquid	NN
9935	2643	13	and	and	CC
9935	2643	14	flour	flour	NN
9935	2643	15	to	to	TO
9935	2643	16	be	be	VB
9935	2643	17	used	use	VBN
9935	2643	18	in	in	IN
9935	2643	19	bread	bread	NN
9935	2643	20	making	make	VBG
9935	2643	21	,	,	,
9935	2643	22	because	because	IN
9935	2643	23	some	some	DT
9935	2643	24	kinds	kind	NNS
9935	2643	25	of	of	IN
9935	2643	26	flour	flour	NN
9935	2643	27	absorb	absorb	VBP
9935	2643	28	much	much	RB
9935	2643	29	more	more	JJR
9935	2643	30	liquid	liquid	NN
9935	2643	31	than	than	IN
9935	2643	32	others	other	NNS
9935	2643	33	.	.	.
9935	2644	1	It	-PRON-	PRP
9935	2644	2	has	have	VBZ
9935	2644	3	been	be	VBN
9935	2644	4	determined	determine	VBN
9935	2644	5	,	,	,
9935	2644	6	however	however	RB
9935	2644	7	,	,	,
9935	2644	8	that	that	IN
9935	2644	9	3	3	CD
9935	2644	10	cupfuls	cupful	NNS
9935	2644	11	of	of	IN
9935	2644	12	flour	flour	NN
9935	2644	13	is	be	VBZ
9935	2644	14	generally	generally	RB
9935	2644	15	needed	need	VBN
9935	2644	16	for	for	IN
9935	2644	17	each	each	DT
9935	2644	18	small	small	JJ
9935	2644	19	loaf	loaf	NNS
9935	2644	20	of	of	IN
9935	2644	21	bread	bread	NN
9935	2644	22	.	.	.
9935	2645	1	With	with	IN
9935	2645	2	this	this	DT
9935	2645	3	known	know	VBN
9935	2645	4	,	,	,
9935	2645	5	the	the	DT
9935	2645	6	quantity	quantity	NN
9935	2645	7	of	of	IN
9935	2645	8	flour	flour	NN
9935	2645	9	can	can	MD
9935	2645	10	be	be	VB
9935	2645	11	determined	determine	VBN
9935	2645	12	by	by	IN
9935	2645	13	the	the	DT
9935	2645	14	amount	amount	NN
9935	2645	15	of	of	IN
9935	2645	16	bread	bread	NN
9935	2645	17	that	that	WDT
9935	2645	18	is	be	VBZ
9935	2645	19	to	to	TO
9935	2645	20	be	be	VB
9935	2645	21	made	make	VBN
9935	2645	22	.	.	.
9935	2646	1	The	the	DT
9935	2646	2	quantity	quantity	NN
9935	2646	3	of	of	IN
9935	2646	4	liquid	liquid	NN
9935	2646	5	required	require	VBN
9935	2646	6	depends	depend	VBZ
9935	2646	7	on	on	IN
9935	2646	8	the	the	DT
9935	2646	9	quantity	quantity	NN
9935	2646	10	and	and	CC
9935	2646	11	kind	kind	NN
9935	2646	12	of	of	IN
9935	2646	13	flour	flour	NN
9935	2646	14	selected	select	VBN
9935	2646	15	,	,	,
9935	2646	16	but	but	CC
9935	2646	17	usually	usually	RB
9935	2646	18	there	there	EX
9935	2646	19	should	should	MD
9935	2646	20	be	be	VB
9935	2646	21	about	about	RB
9935	2646	22	one	one	CD
9935	2646	23	-	-	HYPH
9935	2646	24	third	third	NN
9935	2646	25	as	as	IN
9935	2646	26	much	much	JJ
9935	2646	27	liquid	liquid	NN
9935	2646	28	as	as	IN
9935	2646	29	flour	flour	NN
9935	2646	30	.	.	.
9935	2647	1	The	the	DT
9935	2647	2	particular	particular	JJ
9935	2647	3	method	method	NN
9935	2647	4	that	that	WDT
9935	2647	5	is	be	VBZ
9935	2647	6	selected	select	VBN
9935	2647	7	for	for	IN
9935	2647	8	the	the	DT
9935	2647	9	making	making	NN
9935	2647	10	of	of	IN
9935	2647	11	bread	bread	NN
9935	2647	12	,	,	,
9935	2647	13	as	as	IN
9935	2647	14	is	be	VBZ
9935	2647	15	explained	explain	VBN
9935	2647	16	later	later	RBR
9935	2647	17	,	,	,
9935	2647	18	determines	determine	VBZ
9935	2647	19	the	the	DT
9935	2647	20	amount	amount	NN
9935	2647	21	of	of	IN
9935	2647	22	yeast	yeast	NN
9935	2647	23	to	to	TO
9935	2647	24	be	be	VB
9935	2647	25	used	use	VBN
9935	2647	26	.	.	.
9935	2648	1	If	if	IN
9935	2648	2	it	-PRON-	PRP
9935	2648	3	is	be	VBZ
9935	2648	4	desired	desire	VBN
9935	2648	5	not	not	RB
9935	2648	6	to	to	TO
9935	2648	7	have	have	VB
9935	2648	8	the	the	DT
9935	2648	9	bread	bread	NN
9935	2648	10	rise	rise	VB
9935	2648	11	quickly	quickly	RB
9935	2648	12	,	,	,
9935	2648	13	a	a	DT
9935	2648	14	small	small	JJ
9935	2648	15	quantity	quantity	NN
9935	2648	16	,	,	,
9935	2648	17	about	about	RB
9935	2648	18	one	one	CD
9935	2648	19	eighth	eighth	JJ
9935	2648	20	cake	cake	NN
9935	2648	21	of	of	IN
9935	2648	22	compressed	compress	VBN
9935	2648	23	yeast	yeast	NN
9935	2648	24	or	or	CC
9935	2648	25	2	2	CD
9935	2648	26	tablespoonfuls	tablespoonful	NNS
9935	2648	27	of	of	IN
9935	2648	28	liquid	liquid	JJ
9935	2648	29	yeast	yeast	NN
9935	2648	30	,	,	,
9935	2648	31	is	be	VBZ
9935	2648	32	sufficient	sufficient	JJ
9935	2648	33	for	for	IN
9935	2648	34	each	each	DT
9935	2648	35	loaf	loaf	NNS
9935	2648	36	;	;	:
9935	2648	37	but	but	CC
9935	2648	38	if	if	IN
9935	2648	39	rapid	rapid	JJ
9935	2648	40	rising	rise	VBG
9935	2648	41	is	be	VBZ
9935	2648	42	wanted	want	VBN
9935	2648	43	,	,	,
9935	2648	44	two	two	CD
9935	2648	45	,	,	,
9935	2648	46	three	three	CD
9935	2648	47	,	,	,
9935	2648	48	or	or	CC
9935	2648	49	four	four	CD
9935	2648	50	times	time	NNS
9935	2648	51	as	as	RB
9935	2648	52	much	much	JJ
9935	2648	53	yeast	yeast	NN
9935	2648	54	must	must	MD
9935	2648	55	be	be	VB
9935	2648	56	used	use	VBN
9935	2648	57	to	to	TO
9935	2648	58	produce	produce	VB
9935	2648	59	a	a	DT
9935	2648	60	sufficient	sufficient	JJ
9935	2648	61	amount	amount	NN
9935	2648	62	of	of	IN
9935	2648	63	carbon	carbon	NN
9935	2648	64	dioxide	dioxide	NN
9935	2648	65	in	in	IN
9935	2648	66	less	less	JJR
9935	2648	67	time	time	NN
9935	2648	68	.	.	.
9935	2649	1	It	-PRON-	PRP
9935	2649	2	should	should	MD
9935	2649	3	be	be	VB
9935	2649	4	remembered	remember	VBN
9935	2649	5	that	that	IN
9935	2649	6	the	the	DT
9935	2649	7	more	more	JJR
9935	2649	8	yeast	yeast	NN
9935	2649	9	used	use	VBN
9935	2649	10	,	,	,
9935	2649	11	the	the	DT
9935	2649	12	more	more	RBR
9935	2649	13	quickly	quickly	RB
9935	2649	14	will	will	MD
9935	2649	15	the	the	DT
9935	2649	16	necessary	necessary	JJ
9935	2649	17	gas	gas	NN
9935	2649	18	be	be	VB
9935	2649	19	created	create	VBN
9935	2649	20	,	,	,
9935	2649	21	and	and	CC
9935	2649	22	that	that	IN
9935	2649	23	,	,	,
9935	2649	24	as	as	IN
9935	2649	25	has	have	VBZ
9935	2649	26	already	already	RB
9935	2649	27	been	be	VBN
9935	2649	28	shown	show	VBN
9935	2649	29	,	,	,
9935	2649	30	it	-PRON-	PRP
9935	2649	31	is	be	VBZ
9935	2649	32	the	the	DT
9935	2649	33	formation	formation	NN
9935	2649	34	of	of	IN
9935	2649	35	gas	gas	NN
9935	2649	36	that	that	WDT
9935	2649	37	makes	make	VBZ
9935	2649	38	bread	bread	NN
9935	2649	39	light	light	JJ
9935	2649	40	and	and	CC
9935	2649	41	porous	porous	JJ
9935	2649	42	.	.	.
9935	2650	1	In	in	IN
9935	2650	2	addition	addition	NN
9935	2650	3	to	to	IN
9935	2650	4	flour	flour	NN
9935	2650	5	,	,	,
9935	2650	6	liquid	liquid	NN
9935	2650	7	,	,	,
9935	2650	8	and	and	CC
9935	2650	9	yeast	yeast	NN
9935	2650	10	,	,	,
9935	2650	11	1	1	CD
9935	2650	12	teaspoonful	teaspoonful	NN
9935	2650	13	of	of	IN
9935	2650	14	salt	salt	NN
9935	2650	15	,	,	,
9935	2650	16	1	1	CD
9935	2650	17	tablespoonful	tablespoonful	JJ
9935	2650	18	of	of	IN
9935	2650	19	sugar	sugar	NN
9935	2650	20	,	,	,
9935	2650	21	and	and	CC
9935	2650	22	1	1	CD
9935	2650	23	tablespoonful	tablespoonful	JJ
9935	2650	24	of	of	IN
9935	2650	25	fat	fat	NN
9935	2650	26	are	be	VBP
9935	2650	27	the	the	DT
9935	2650	28	ingredients	ingredient	NNS
9935	2650	29	generally	generally	RB
9935	2650	30	used	use	VBN
9935	2650	31	for	for	IN
9935	2650	32	each	each	DT
9935	2650	33	loaf	loaf	NNS
9935	2650	34	of	of	IN
9935	2650	35	bread	bread	NN
9935	2650	36	.	.	.
9935	2651	1	UTENSILS	UTENSILS	NNP
9935	2651	2	FOR	for	IN
9935	2651	3	BREAD	bread	NN
9935	2651	4	MAKING	make	VBG
9935	2651	5	[	[	-LRB-
9935	2651	6	Illustration	illustration	NN
9935	2651	7	:	:	:
9935	2651	8	FIG	FIG	NNP
9935	2651	9	.	.	.
9935	2652	1	2	2	LS
9935	2652	2	.	.	.
9935	2652	3	]	]	-RRB-
9935	2653	1	33	33	CD
9935	2653	2	.	.	.
9935	2654	1	Necessary	necessary	JJ
9935	2654	2	Equipment.--Not	equipment.--not	NN
9935	2654	3	many	many	JJ
9935	2654	4	utensils	utensil	NNS
9935	2654	5	are	be	VBP
9935	2654	6	required	require	VBN
9935	2654	7	for	for	IN
9935	2654	8	bread	bread	NN
9935	2654	9	making	making	NN
9935	2654	10	,	,	,
9935	2654	11	but	but	CC
9935	2654	12	the	the	DT
9935	2654	13	ones	one	NNS
9935	2654	14	that	that	WDT
9935	2654	15	are	be	VBP
9935	2654	16	needed	need	VBN
9935	2654	17	must	must	MD
9935	2654	18	be	be	VB
9935	2654	19	of	of	IN
9935	2654	20	the	the	DT
9935	2654	21	right	right	JJ
9935	2654	22	kind	kind	NN
9935	2654	23	if	if	IN
9935	2654	24	the	the	DT
9935	2654	25	best	good	JJS
9935	2654	26	results	result	NNS
9935	2654	27	are	be	VBP
9935	2654	28	to	to	TO
9935	2654	29	be	be	VB
9935	2654	30	obtained	obtain	VBN
9935	2654	31	.	.	.
9935	2655	1	The	the	DT
9935	2655	2	necessary	necessary	JJ
9935	2655	3	equipment	equipment	NN
9935	2655	4	is	be	VBZ
9935	2655	5	illustrated	illustrate	VBN
9935	2655	6	in	in	IN
9935	2655	7	Fig	Fig	NNP
9935	2655	8	.	.	.
9935	2656	1	2	2	LS
9935	2656	2	.	.	.
9935	2657	1	It	-PRON-	PRP
9935	2657	2	includes	include	VBZ
9935	2657	3	a	a	DT
9935	2657	4	mixing	mix	VBG
9935	2657	5	bowl	bowl	NN
9935	2657	6	and	and	CC
9935	2657	7	cover	cover	VB
9935	2657	8	_	_	NNP
9935	2657	9	a	a	DT
9935	2657	10	_	_	NNP
9935	2657	11	;	;	:
9935	2657	12	a	a	DT
9935	2657	13	flour	flour	NN
9935	2657	14	sieve	sieve	NN
9935	2657	15	_	_	NNP
9935	2657	16	b	b	NNP
9935	2657	17	_	_	NNP
9935	2657	18	;	;	:
9935	2657	19	measuring	measure	VBG
9935	2657	20	cups	cup	NNS
9935	2657	21	_	_	NNP
9935	2657	22	c	c	NNP
9935	2657	23	_	_	NNP
9935	2657	24	of	of	IN
9935	2657	25	standard	standard	JJ
9935	2657	26	size	size	NN
9935	2657	27	,	,	,
9935	2657	28	one	one	CD
9935	2657	29	for	for	IN
9935	2657	30	moist	moist	NN
9935	2657	31	and	and	CC
9935	2657	32	one	one	CD
9935	2657	33	for	for	IN
9935	2657	34	dry	dry	JJ
9935	2657	35	ingredients	ingredient	NNS
9935	2657	36	,	,	,
9935	2657	37	measuring	measure	VBG
9935	2657	38	spoons	spoon	NNS
9935	2657	39	_	_	NNP
9935	2657	40	d	d	NNP
9935	2657	41	_	_	NNP
9935	2657	42	,	,	,
9935	2657	43	and	and	CC
9935	2657	44	a	a	DT
9935	2657	45	case	case	NN
9935	2657	46	knife	knife	NN
9935	2657	47	or	or	CC
9935	2657	48	a	a	DT
9935	2657	49	spatula	spatula	NN
9935	2657	50	_	_	NNP
9935	2657	51	e	e	NNP
9935	2657	52	_	_	NNP
9935	2657	53	for	for	IN
9935	2657	54	measuring	measure	VBG
9935	2657	55	;	;	:
9935	2657	56	a	a	DT
9935	2657	57	long	long	RB
9935	2657	58	-	-	HYPH
9935	2657	59	handled	handle	VBN
9935	2657	60	spoon	spoon	NN
9935	2657	61	_	_	NNP
9935	2657	62	f	f	NNP
9935	2657	63	_	_	NNP
9935	2657	64	for	for	IN
9935	2657	65	mixing	mix	VBG
9935	2657	66	;	;	:
9935	2657	67	and	and	CC
9935	2657	68	baking	baking	NN
9935	2657	69	,	,	,
9935	2657	70	or	or	CC
9935	2657	71	bread	bread	NN
9935	2657	72	,	,	,
9935	2657	73	pans	pans	NNPS
9935	2657	74	_	_	NNP
9935	2657	75	g	g	NNP
9935	2657	76	_	_	NNP
9935	2657	77	.	.	.
9935	2658	1	Unless	unless	IN
9935	2658	2	the	the	DT
9935	2658	3	table	table	NN
9935	2658	4	is	be	VBZ
9935	2658	5	such	such	JJ
9935	2658	6	that	that	IN
9935	2658	7	it	-PRON-	PRP
9935	2658	8	can	can	MD
9935	2658	9	be	be	VB
9935	2658	10	used	use	VBN
9935	2658	11	as	as	IN
9935	2658	12	a	a	DT
9935	2658	13	molding	molding	NN
9935	2658	14	board	board	NN
9935	2658	15	,	,	,
9935	2658	16	it	-PRON-	PRP
9935	2658	17	will	will	MD
9935	2658	18	be	be	VB
9935	2658	19	necessary	necessary	JJ
9935	2658	20	to	to	TO
9935	2658	21	provide	provide	VB
9935	2658	22	in	in	IN
9935	2658	23	addition	addition	NN
9935	2658	24	to	to	IN
9935	2658	25	the	the	DT
9935	2658	26	equipment	equipment	NN
9935	2658	27	mentioned	mention	VBN
9935	2658	28	,	,	,
9935	2658	29	a	a	DT
9935	2658	30	molding	molding	NN
9935	2658	31	board	board	NN
9935	2658	32	of	of	IN
9935	2658	33	suitable	suitable	JJ
9935	2658	34	size	size	NN
9935	2658	35	.	.	.
9935	2659	1	The	the	DT
9935	2659	2	mixing	mix	VBG
9935	2659	3	bowl	bowl	NN
9935	2659	4	may	may	MD
9935	2659	5	be	be	VB
9935	2659	6	an	an	DT
9935	2659	7	earthen	earthen	JJ
9935	2659	8	one	one	CD
9935	2659	9	or	or	CC
9935	2659	10	a	a	DT
9935	2659	11	metal	metal	NN
9935	2659	12	one	one	CD
9935	2659	13	like	like	IN
9935	2659	14	that	that	DT
9935	2659	15	shown	show	VBN
9935	2659	16	in	in	IN
9935	2659	17	the	the	DT
9935	2659	18	illustration	illustration	NN
9935	2659	19	.	.	.
9935	2660	1	The	the	DT
9935	2660	2	size	size	NN
9935	2660	3	of	of	IN
9935	2660	4	the	the	DT
9935	2660	5	pans	pans	NNPS
9935	2660	6	used	use	VBN
9935	2660	7	and	and	CC
9935	2660	8	the	the	DT
9935	2660	9	material	material	NN
9935	2660	10	of	of	IN
9935	2660	11	which	which	WDT
9935	2660	12	the	the	DT
9935	2660	13	pans	pan	NNS
9935	2660	14	are	be	VBP
9935	2660	15	made	make	VBN
9935	2660	16	should	should	MD
9935	2660	17	also	also	RB
9935	2660	18	receive	receive	VB
9935	2660	19	attention	attention	NN
9935	2660	20	.	.	.
9935	2661	1	The	the	DT
9935	2661	2	loaves	loaf	NNS
9935	2661	3	will	will	MD
9935	2661	4	be	be	VB
9935	2661	5	found	find	VBN
9935	2661	6	to	to	TO
9935	2661	7	bake	bake	VB
9935	2661	8	more	more	RBR
9935	2661	9	quickly	quickly	RB
9935	2661	10	and	and	CC
9935	2661	11	thoroughly	thoroughly	RB
9935	2661	12	if	if	IN
9935	2661	13	they	-PRON-	PRP
9935	2661	14	are	be	VBP
9935	2661	15	not	not	RB
9935	2661	16	made	make	VBN
9935	2661	17	too	too	RB
9935	2661	18	large	large	JJ
9935	2661	19	and	and	CC
9935	2661	20	each	each	DT
9935	2661	21	one	one	NN
9935	2661	22	is	be	VBZ
9935	2661	23	baked	bake	VBN
9935	2661	24	in	in	IN
9935	2661	25	a	a	DT
9935	2661	26	separate	separate	JJ
9935	2661	27	pan	pan	NN
9935	2661	28	.	.	.
9935	2662	1	Pans	pan	NNS
9935	2662	2	that	that	WDT
9935	2662	3	are	be	VBP
9935	2662	4	8	8	CD
9935	2662	5	inches	inch	NNS
9935	2662	6	long	long	JJ
9935	2662	7	,	,	,
9935	2662	8	3	3	CD
9935	2662	9	1/2	1/2	CD
9935	2662	10	inches	inch	NNS
9935	2662	11	wide	wide	JJ
9935	2662	12	,	,	,
9935	2662	13	and	and	CC
9935	2662	14	3	3	CD
9935	2662	15	inches	inch	NNS
9935	2662	16	deep	deep	JJ
9935	2662	17	are	be	VBP
9935	2662	18	of	of	IN
9935	2662	19	a	a	DT
9935	2662	20	convenient	convenient	JJ
9935	2662	21	size	size	NN
9935	2662	22	.	.	.
9935	2663	1	They	-PRON-	PRP
9935	2663	2	may	may	MD
9935	2663	3	be	be	VB
9935	2663	4	made	make	VBN
9935	2663	5	of	of	IN
9935	2663	6	tin	tin	NN
9935	2663	7	,	,	,
9935	2663	8	sheet	sheet	NN
9935	2663	9	iron	iron	NN
9935	2663	10	,	,	,
9935	2663	11	aluminum	aluminum	NN
9935	2663	12	,	,	,
9935	2663	13	or	or	CC
9935	2663	14	heat	heat	NN
9935	2663	15	-	-	HYPH
9935	2663	16	resisting	resist	VBG
9935	2663	17	glass	glass	NN
9935	2663	18	,	,	,
9935	2663	19	the	the	DT
9935	2663	20	only	only	JJ
9935	2663	21	requirements	requirement	NNS
9935	2663	22	being	be	VBG
9935	2663	23	that	that	IN
9935	2663	24	all	all	PDT
9935	2663	25	the	the	DT
9935	2663	26	pans	pan	NNS
9935	2663	27	used	use	VBN
9935	2663	28	at	at	IN
9935	2663	29	one	one	CD
9935	2663	30	baking	baking	NN
9935	2663	31	be	be	VB
9935	2663	32	of	of	IN
9935	2663	33	the	the	DT
9935	2663	34	same	same	JJ
9935	2663	35	material	material	NN
9935	2663	36	,	,	,
9935	2663	37	because	because	IN
9935	2663	38	,	,	,
9935	2663	39	as	as	IN
9935	2663	40	heat	heat	NN
9935	2663	41	penetrates	penetrate	VBZ
9935	2663	42	some	some	DT
9935	2663	43	materials	material	NNS
9935	2663	44	more	more	RBR
9935	2663	45	quickly	quickly	RB
9935	2663	46	than	than	IN
9935	2663	47	others	other	NNS
9935	2663	48	,	,	,
9935	2663	49	the	the	DT
9935	2663	50	baking	baking	NN
9935	2663	51	will	will	MD
9935	2663	52	then	then	RB
9935	2663	53	be	be	VB
9935	2663	54	more	more	RBR
9935	2663	55	uniform	uniform	JJ
9935	2663	56	.	.	.
9935	2664	1	34	34	CD
9935	2664	2	.	.	.
9935	2665	1	Convenient	convenient	JJ
9935	2665	2	Equipment.--While	equipment.--while	CD
9935	2665	3	the	the	DT
9935	2665	4	utensils	utensil	NNS
9935	2665	5	shown	show	VBN
9935	2665	6	in	in	IN
9935	2665	7	Fig	Fig	NNP
9935	2665	8	.	.	.
9935	2666	1	2	2	CD
9935	2666	2	are	be	VBP
9935	2666	3	all	all	DT
9935	2666	4	that	that	WDT
9935	2666	5	are	be	VBP
9935	2666	6	actually	actually	RB
9935	2666	7	required	require	VBN
9935	2666	8	in	in	IN
9935	2666	9	the	the	DT
9935	2666	10	making	making	NN
9935	2666	11	of	of	IN
9935	2666	12	bread	bread	NN
9935	2666	13	,	,	,
9935	2666	14	a	a	DT
9935	2666	15	bread	bread	NN
9935	2666	16	mixer	mixer	NN
9935	2666	17	,	,	,
9935	2666	18	one	one	CD
9935	2666	19	style	style	NN
9935	2666	20	of	of	IN
9935	2666	21	which	which	WDT
9935	2666	22	is	be	VBZ
9935	2666	23	described	describe	VBN
9935	2666	24	in	in	IN
9935	2666	25	_	_	NNP
9935	2666	26	Essentials	Essentials	NNPS
9935	2666	27	of	of	IN
9935	2666	28	Cookery	Cookery	NNP
9935	2666	29	_	_	NNP
9935	2666	30	,	,	,
9935	2666	31	Part	Part	NNP
9935	2666	32	2	2	CD
9935	2666	33	,	,	,
9935	2666	34	will	will	MD
9935	2666	35	be	be	VB
9935	2666	36	found	find	VBN
9935	2666	37	extremely	extremely	RB
9935	2666	38	convenient	convenient	JJ
9935	2666	39	by	by	IN
9935	2666	40	the	the	DT
9935	2666	41	housewife	housewife	NN
9935	2666	42	who	who	WP
9935	2666	43	must	must	MD
9935	2666	44	bake	bake	VB
9935	2666	45	large	large	JJ
9935	2666	46	quantities	quantity	NNS
9935	2666	47	of	of	IN
9935	2666	48	bread	bread	NN
9935	2666	49	at	at	IN
9935	2666	50	one	one	CD
9935	2666	51	time	time	NN
9935	2666	52	and	and	CC
9935	2666	53	who	who	WP
9935	2666	54	has	have	VBZ
9935	2666	55	not	not	RB
9935	2666	56	a	a	DT
9935	2666	57	great	great	JJ
9935	2666	58	deal	deal	NN
9935	2666	59	of	of	IN
9935	2666	60	time	time	NN
9935	2666	61	to	to	TO
9935	2666	62	devote	devote	VB
9935	2666	63	to	to	IN
9935	2666	64	the	the	DT
9935	2666	65	work	work	NN
9935	2666	66	.	.	.
9935	2667	1	This	this	DT
9935	2667	2	labor	labor	NN
9935	2667	3	-	-	HYPH
9935	2667	4	saving	save	VBG
9935	2667	5	device	device	NN
9935	2667	6	can	can	MD
9935	2667	7	be	be	VB
9935	2667	8	used	use	VBN
9935	2667	9	and	and	CC
9935	2667	10	,	,	,
9935	2667	11	of	of	IN
9935	2667	12	course	course	NN
9935	2667	13	,	,	,
9935	2667	14	often	often	RB
9935	2667	15	is	be	VBZ
9935	2667	16	used	use	VBN
9935	2667	17	by	by	IN
9935	2667	18	the	the	DT
9935	2667	19	housewife	housewife	NN
9935	2667	20	who	who	WP
9935	2667	21	makes	make	VBZ
9935	2667	22	only	only	RB
9935	2667	23	a	a	DT
9935	2667	24	small	small	JJ
9935	2667	25	quantity	quantity	NN
9935	2667	26	of	of	IN
9935	2667	27	bread	bread	NN
9935	2667	28	,	,	,
9935	2667	29	as	as	IN
9935	2667	30	,	,	,
9935	2667	31	for	for	IN
9935	2667	32	instance	instance	NN
9935	2667	33	,	,	,
9935	2667	34	two	two	CD
9935	2667	35	to	to	TO
9935	2667	36	four	four	CD
9935	2667	37	loaves	loaf	NNS
9935	2667	38	;	;	:
9935	2667	39	but	but	CC
9935	2667	40	it	-PRON-	PRP
9935	2667	41	is	be	VBZ
9935	2667	42	not	not	RB
9935	2667	43	actually	actually	RB
9935	2667	44	needed	need	VBN
9935	2667	45	by	by	IN
9935	2667	46	her	-PRON-	PRP
9935	2667	47	,	,	,
9935	2667	48	as	as	IN
9935	2667	49	she	-PRON-	PRP
9935	2667	50	can	can	MD
9935	2667	51	handle	handle	VB
9935	2667	52	such	such	PDT
9935	2667	53	an	an	DT
9935	2667	54	amount	amount	NN
9935	2667	55	easily	easily	RB
9935	2667	56	and	and	CC
9935	2667	57	quickly	quickly	RB
9935	2667	58	.	.	.
9935	2668	1	A	a	DT
9935	2668	2	_	_	NNP
9935	2668	3	cooler	cooler	NN
9935	2668	4	_	_	NNP
9935	2668	5	,	,	,
9935	2668	6	which	which	WDT
9935	2668	7	consists	consist	VBZ
9935	2668	8	of	of	IN
9935	2668	9	a	a	DT
9935	2668	10	framework	framework	NN
9935	2668	11	covered	cover	VBN
9935	2668	12	with	with	IN
9935	2668	13	wire	wire	NN
9935	2668	14	netting	net	VBG
9935	2668	15	and	and	CC
9935	2668	16	supported	support	VBN
9935	2668	17	by	by	IN
9935	2668	18	short	short	JJ
9935	2668	19	legs	leg	NNS
9935	2668	20	,	,	,
9935	2668	21	is	be	VBZ
9935	2668	22	also	also	RB
9935	2668	23	a	a	DT
9935	2668	24	convenient	convenient	JJ
9935	2668	25	utensil	utensil	JJ
9935	2668	26	,	,	,
9935	2668	27	as	as	IN
9935	2668	28	it	-PRON-	PRP
9935	2668	29	serves	serve	VBZ
9935	2668	30	as	as	IN
9935	2668	31	a	a	DT
9935	2668	32	good	good	JJ
9935	2668	33	place	place	NN
9935	2668	34	on	on	IN
9935	2668	35	which	which	WDT
9935	2668	36	to	to	TO
9935	2668	37	put	put	VB
9935	2668	38	baked	baked	JJ
9935	2668	39	bread	bread	NN
9935	2668	40	to	to	IN
9935	2668	41	cool	cool	JJ
9935	2668	42	.	.	.
9935	2669	1	If	if	IN
9935	2669	2	one	one	CD
9935	2669	3	of	of	IN
9935	2669	4	these	these	DT
9935	2669	5	devices	device	NNS
9935	2669	6	is	be	VBZ
9935	2669	7	not	not	RB
9935	2669	8	available	available	JJ
9935	2669	9	,	,	,
9935	2669	10	however	however	RB
9935	2669	11	,	,	,
9935	2669	12	a	a	DT
9935	2669	13	substitute	substitute	NN
9935	2669	14	can	can	MD
9935	2669	15	be	be	VB
9935	2669	16	easily	easily	RB
9935	2669	17	made	make	VBN
9935	2669	18	by	by	IN
9935	2669	19	stretching	stretch	VBG
9935	2669	20	a	a	DT
9935	2669	21	wire	wire	NN
9935	2669	22	netting	net	VBG
9935	2669	23	over	over	IN
9935	2669	24	a	a	DT
9935	2669	25	wooden	wooden	JJ
9935	2669	26	frame	frame	NN
9935	2669	27	.	.	.
9935	2670	1	*	*	NFP
9935	2670	2	*	*	NFP
9935	2670	3	*	*	NFP
9935	2670	4	*	*	NFP
9935	2670	5	*	*	NFP
9935	2670	6	BREAD	bread	NN
9935	2670	7	-	-	HYPH
9935	2670	8	MAKING	make	VBG
9935	2670	9	PROCESSES	processes	NN
9935	2670	10	ACQUIRING	acquire	VBG
9935	2670	11	SKILL	skill	NN
9935	2670	12	IN	in	IN
9935	2670	13	BREAD	BREAD	NNP
9935	2670	14	MAKING	make	VBG
9935	2670	15	35	35	CD
9935	2670	16	.	.	.
9935	2671	1	The	the	DT
9935	2671	2	nature	nature	NN
9935	2671	3	and	and	CC
9935	2671	4	the	the	DT
9935	2671	5	quality	quality	NN
9935	2671	6	of	of	IN
9935	2671	7	the	the	DT
9935	2671	8	ingredients	ingredient	NNS
9935	2671	9	required	require	VBN
9935	2671	10	to	to	TO
9935	2671	11	make	make	VB
9935	2671	12	bread	bread	NN
9935	2671	13	,	,	,
9935	2671	14	as	as	RB
9935	2671	15	well	well	RB
9935	2671	16	as	as	IN
9935	2671	17	the	the	DT
9935	2671	18	utensils	utensil	NNS
9935	2671	19	that	that	WDT
9935	2671	20	are	be	VBP
9935	2671	21	needed	need	VBN
9935	2671	22	for	for	IN
9935	2671	23	this	this	DT
9935	2671	24	purpose	purpose	NN
9935	2671	25	,	,	,
9935	2671	26	being	be	VBG
9935	2671	27	understood	understand	VBN
9935	2671	28	,	,	,
9935	2671	29	it	-PRON-	PRP
9935	2671	30	is	be	VBZ
9935	2671	31	next	next	JJ
9935	2671	32	in	in	IN
9935	2671	33	order	order	NN
9935	2671	34	to	to	TO
9935	2671	35	take	take	VB
9935	2671	36	up	up	RP
9935	2671	37	the	the	DT
9935	2671	38	actual	actual	JJ
9935	2671	39	work	work	NN
9935	2671	40	of	of	IN
9935	2671	41	making	make	VBG
9935	2671	42	bread	bread	NN
9935	2671	43	.	.	.
9935	2672	1	Several	several	JJ
9935	2672	2	processes	process	NNS
9935	2672	3	are	be	VBP
9935	2672	4	included	include	VBN
9935	2672	5	in	in	IN
9935	2672	6	this	this	DT
9935	2672	7	work	work	NN
9935	2672	8	;	;	:
9935	2672	9	namely	namely	RB
9935	2672	10	,	,	,
9935	2672	11	making	make	VBG
9935	2672	12	the	the	DT
9935	2672	13	dough	dough	NN
9935	2672	14	,	,	,
9935	2672	15	caring	care	VBG
9935	2672	16	for	for	IN
9935	2672	17	the	the	DT
9935	2672	18	rising	rise	VBG
9935	2672	19	dough	dough	NN
9935	2672	20	,	,	,
9935	2672	21	kneading	knead	VBG
9935	2672	22	the	the	DT
9935	2672	23	dough	dough	NN
9935	2672	24	,	,	,
9935	2672	25	shaping	shape	VBG
9935	2672	26	the	the	DT
9935	2672	27	dough	dough	NN
9935	2672	28	into	into	IN
9935	2672	29	loaves	loaf	NNS
9935	2672	30	,	,	,
9935	2672	31	baking	bake	VBG
9935	2672	32	the	the	DT
9935	2672	33	loaves	loaf	NNS
9935	2672	34	,	,	,
9935	2672	35	and	and	CC
9935	2672	36	caring	care	VBG
9935	2672	37	for	for	IN
9935	2672	38	the	the	DT
9935	2672	39	bread	bread	NN
9935	2672	40	after	after	IN
9935	2672	41	it	-PRON-	PRP
9935	2672	42	is	be	VBZ
9935	2672	43	baked	bake	VBN
9935	2672	44	.	.	.
9935	2673	1	When	when	WRB
9935	2673	2	the	the	DT
9935	2673	3	finished	finished	JJ
9935	2673	4	product	product	NN
9935	2673	5	is	be	VBZ
9935	2673	6	obtained	obtain	VBN
9935	2673	7	,	,	,
9935	2673	8	the	the	DT
9935	2673	9	loaves	loaf	NNS
9935	2673	10	are	be	VBP
9935	2673	11	ready	ready	JJ
9935	2673	12	to	to	TO
9935	2673	13	be	be	VB
9935	2673	14	scored	score	VBN
9935	2673	15	and	and	CC
9935	2673	16	served	serve	VBN
9935	2673	17	.	.	.
9935	2674	1	A	a	DT
9935	2674	2	knowledge	knowledge	NN
9935	2674	3	of	of	IN
9935	2674	4	how	how	WRB
9935	2674	5	to	to	TO
9935	2674	6	carry	carry	VB
9935	2674	7	out	out	RP
9935	2674	8	these	these	DT
9935	2674	9	processes	process	NNS
9935	2674	10	is	be	VBZ
9935	2674	11	of	of	IN
9935	2674	12	the	the	DT
9935	2674	13	utmost	utmost	JJ
9935	2674	14	importance	importance	NN
9935	2674	15	,	,	,
9935	2674	16	for	for	IN
9935	2674	17	much	much	JJ
9935	2674	18	of	of	IN
9935	2674	19	the	the	DT
9935	2674	20	success	success	NN
9935	2674	21	achieved	achieve	VBN
9935	2674	22	in	in	IN
9935	2674	23	bread	bread	NN
9935	2674	24	making	make	VBG
9935	2674	25	depends	depend	VBZ
9935	2674	26	on	on	IN
9935	2674	27	the	the	DT
9935	2674	28	proper	proper	JJ
9935	2674	29	handling	handling	NN
9935	2674	30	of	of	IN
9935	2674	31	the	the	DT
9935	2674	32	ingredients	ingredient	NNS
9935	2674	33	.	.	.
9935	2675	1	Of	of	RB
9935	2675	2	course	course	RB
9935	2675	3	,	,	,
9935	2675	4	skill	skill	NN
9935	2675	5	in	in	IN
9935	2675	6	manipulation	manipulation	NN
9935	2675	7	is	be	VBZ
9935	2675	8	acquired	acquire	VBN
9935	2675	9	only	only	RB
9935	2675	10	by	by	IN
9935	2675	11	constant	constant	JJ
9935	2675	12	practice	practice	NN
9935	2675	13	,	,	,
9935	2675	14	so	so	IN
9935	2675	15	that	that	IN
9935	2675	16	the	the	DT
9935	2675	17	more	more	JJR
9935	2675	18	opportunity	opportunity	NN
9935	2675	19	the	the	DT
9935	2675	20	housewife	housewife	NN
9935	2675	21	has	have	VBZ
9935	2675	22	to	to	TO
9935	2675	23	apply	apply	VB
9935	2675	24	her	-PRON-	PRP$
9935	2675	25	knowledge	knowledge	NN
9935	2675	26	of	of	IN
9935	2675	27	the	the	DT
9935	2675	28	processes	process	NNS
9935	2675	29	,	,	,
9935	2675	30	the	the	DT
9935	2675	31	more	more	RBR
9935	2675	32	proficient	proficient	JJ
9935	2675	33	will	will	MD
9935	2675	34	she	-PRON-	PRP
9935	2675	35	become	become	VB
9935	2675	36	in	in	IN
9935	2675	37	this	this	DT
9935	2675	38	phase	phase	NN
9935	2675	39	of	of	IN
9935	2675	40	cookery	cookery	NN
9935	2675	41	.	.	.
9935	2676	1	Each	each	DT
9935	2676	2	one	one	NN
9935	2676	3	of	of	IN
9935	2676	4	the	the	DT
9935	2676	5	processes	process	NNS
9935	2676	6	mentioned	mention	VBN
9935	2676	7	is	be	VBZ
9935	2676	8	here	here	RB
9935	2676	9	discussed	discuss	VBN
9935	2676	10	in	in	IN
9935	2676	11	the	the	DT
9935	2676	12	order	order	NN
9935	2676	13	in	in	IN
9935	2676	14	which	which	WDT
9935	2676	15	it	-PRON-	PRP
9935	2676	16	comes	come	VBZ
9935	2676	17	in	in	IN
9935	2676	18	the	the	DT
9935	2676	19	actual	actual	JJ
9935	2676	20	work	work	NN
9935	2676	21	of	of	IN
9935	2676	22	bread	bread	NN
9935	2676	23	making	making	NN
9935	2676	24	,	,	,
9935	2676	25	and	and	CC
9935	2676	26	while	while	IN
9935	2676	27	the	the	DT
9935	2676	28	proper	proper	JJ
9935	2676	29	consideration	consideration	NN
9935	2676	30	should	should	MD
9935	2676	31	be	be	VB
9935	2676	32	given	give	VBN
9935	2676	33	to	to	IN
9935	2676	34	every	every	DT
9935	2676	35	one	one	CD
9935	2676	36	of	of	IN
9935	2676	37	them	-PRON-	PRP
9935	2676	38	,	,	,
9935	2676	39	it	-PRON-	PRP
9935	2676	40	will	will	MD
9935	2676	41	be	be	VB
9935	2676	42	well	well	RB
9935	2676	43	,	,	,
9935	2676	44	before	before	IN
9935	2676	45	entering	enter	VBG
9935	2676	46	into	into	IN
9935	2676	47	them	-PRON-	PRP
9935	2676	48	,	,	,
9935	2676	49	to	to	TO
9935	2676	50	observe	observe	VB
9935	2676	51	the	the	DT
9935	2676	52	qualities	quality	NNS
9935	2676	53	that	that	WDT
9935	2676	54	characterize	characterize	VBP
9935	2676	55	good	good	JJ
9935	2676	56	wheat	wheat	NN
9935	2676	57	bread	bread	NN
9935	2676	58	.	.	.
9935	2677	1	36	36	CD
9935	2677	2	.	.	.
9935	2678	1	Good	good	JJ
9935	2678	2	wheat	wheat	NN
9935	2678	3	bread	bread	NN
9935	2678	4	may	may	MD
9935	2678	5	be	be	VB
9935	2678	6	described	describe	VBN
9935	2678	7	in	in	IN
9935	2678	8	various	various	JJ
9935	2678	9	ways	way	NNS
9935	2678	10	,	,	,
9935	2678	11	but	but	CC
9935	2678	12	,	,	,
9935	2678	13	as	as	IN
9935	2678	14	has	have	VBZ
9935	2678	15	been	be	VBN
9935	2678	16	learned	learn	VBN
9935	2678	17	by	by	IN
9935	2678	18	experience	experience	NN
9935	2678	19	and	and	CC
9935	2678	20	as	as	IN
9935	2678	21	is	be	VBZ
9935	2678	22	pointed	point	VBN
9935	2678	23	out	out	RP
9935	2678	24	by	by	IN
9935	2678	25	United	United	NNP
9935	2678	26	States	States	NNP
9935	2678	27	government	government	NN
9935	2678	28	authorities	authority	NNS
9935	2678	29	,	,	,
9935	2678	30	probably	probably	RB
9935	2678	31	the	the	DT
9935	2678	32	best	good	JJS
9935	2678	33	way	way	NN
9935	2678	34	in	in	IN
9935	2678	35	which	which	WDT
9935	2678	36	to	to	TO
9935	2678	37	think	think	VB
9935	2678	38	of	of	IN
9935	2678	39	it	-PRON-	PRP
9935	2678	40	,	,	,
9935	2678	41	so	so	RB
9935	2678	42	far	far	RB
9935	2678	43	as	as	IN
9935	2678	44	its	-PRON-	PRP$
9935	2678	45	structure	structure	NN
9935	2678	46	is	be	VBZ
9935	2678	47	concerned	concern	VBN
9935	2678	48	,	,	,
9935	2678	49	is	be	VBZ
9935	2678	50	as	as	IN
9935	2678	51	a	a	DT
9935	2678	52	mass	mass	NN
9935	2678	53	of	of	IN
9935	2678	54	tiny	tiny	JJ
9935	2678	55	bubbles	bubble	NNS
9935	2678	56	made	make	VBN
9935	2678	57	of	of	IN
9935	2678	58	flour	flour	NN
9935	2678	59	and	and	CC
9935	2678	60	water	water	NN
9935	2678	61	,	,	,
9935	2678	62	having	have	VBG
9935	2678	63	very	very	RB
9935	2678	64	thin	thin	JJ
9935	2678	65	walls	wall	NNS
9935	2678	66	and	and	CC
9935	2678	67	fixed	fix	VBN
9935	2678	68	in	in	IN
9935	2678	69	shape	shape	NN
9935	2678	70	by	by	IN
9935	2678	71	means	mean	NNS
9935	2678	72	of	of	IN
9935	2678	73	heat	heat	NN
9935	2678	74	.	.	.
9935	2679	1	The	the	DT
9935	2679	2	size	size	NN
9935	2679	3	of	of	IN
9935	2679	4	the	the	DT
9935	2679	5	cells	cell	NNS
9935	2679	6	and	and	CC
9935	2679	7	the	the	DT
9935	2679	8	nature	nature	NN
9935	2679	9	of	of	IN
9935	2679	10	the	the	DT
9935	2679	11	bubble	bubble	NN
9935	2679	12	walls	wall	NNS
9935	2679	13	are	be	VBP
9935	2679	14	points	point	NNS
9935	2679	15	that	that	WDT
9935	2679	16	should	should	MD
9935	2679	17	not	not	RB
9935	2679	18	be	be	VB
9935	2679	19	overlooked	overlook	VBN
9935	2679	20	.	.	.
9935	2680	1	Each	each	DT
9935	2680	2	loaf	loaf	NN
9935	2680	3	should	should	MD
9935	2680	4	be	be	VB
9935	2680	5	light	light	JJ
9935	2680	6	in	in	IN
9935	2680	7	weight	weight	NN
9935	2680	8	,	,	,
9935	2680	9	considering	consider	VBG
9935	2680	10	its	-PRON-	PRP$
9935	2680	11	size	size	NN
9935	2680	12	,	,	,
9935	2680	13	should	should	MD
9935	2680	14	be	be	VB
9935	2680	15	regular	regular	JJ
9935	2680	16	in	in	IN
9935	2680	17	form	form	NN
9935	2680	18	,	,	,
9935	2680	19	and	and	CC
9935	2680	20	should	should	MD
9935	2680	21	have	have	VB
9935	2680	22	an	an	DT
9935	2680	23	unbroken	unbroken	JJ
9935	2680	24	,	,	,
9935	2680	25	golden	golden	JJ
9935	2680	26	-	-	HYPH
9935	2680	27	brown	brown	JJ
9935	2680	28	crust	crust	NN
9935	2680	29	.	.	.
9935	2681	1	The	the	DT
9935	2681	2	top	top	JJ
9935	2681	3	crust	crust	NN
9935	2681	4	should	should	MD
9935	2681	5	be	be	VB
9935	2681	6	smooth	smooth	JJ
9935	2681	7	and	and	CC
9935	2681	8	should	should	MD
9935	2681	9	have	have	VB
9935	2681	10	a	a	DT
9935	2681	11	luster	luster	NN
9935	2681	12	,	,	,
9935	2681	13	which	which	WDT
9935	2681	14	is	be	VBZ
9935	2681	15	usually	usually	RB
9935	2681	16	spoken	speak	VBN
9935	2681	17	of	of	IN
9935	2681	18	as	as	IN
9935	2681	19	the	the	DT
9935	2681	20	"	"	``
9935	2681	21	bloom	bloom	NN
9935	2681	22	"	"	''
9935	2681	23	of	of	IN
9935	2681	24	the	the	DT
9935	2681	25	crust	crust	NN
9935	2681	26	.	.	.
9935	2682	1	Taken	take	VBN
9935	2682	2	as	as	IN
9935	2682	3	a	a	DT
9935	2682	4	whole	whole	NN
9935	2682	5	,	,	,
9935	2682	6	the	the	DT
9935	2682	7	loaf	loaf	NN
9935	2682	8	should	should	MD
9935	2682	9	have	have	VB
9935	2682	10	a	a	DT
9935	2682	11	certain	certain	JJ
9935	2682	12	sponginess	sponginess	NN
9935	2682	13	,	,	,
9935	2682	14	which	which	WDT
9935	2682	15	is	be	VBZ
9935	2682	16	known	know	VBN
9935	2682	17	as	as	IN
9935	2682	18	its	-PRON-	PRP$
9935	2682	19	elasticity	elasticity	NN
9935	2682	20	,	,	,
9935	2682	21	and	and	CC
9935	2682	22	which	which	WDT
9935	2682	23	is	be	VBZ
9935	2682	24	evidenced	evidence	VBN
9935	2682	25	by	by	IN
9935	2682	26	the	the	DT
9935	2682	27	way	way	NN
9935	2682	28	in	in	IN
9935	2682	29	which	which	WDT
9935	2682	30	the	the	DT
9935	2682	31	loaf	loaf	NN
9935	2682	32	acts	act	VBZ
9935	2682	33	when	when	WRB
9935	2682	34	it	-PRON-	PRP
9935	2682	35	is	be	VBZ
9935	2682	36	pressed	press	VBN
9935	2682	37	slightly	slightly	RB
9935	2682	38	out	out	IN
9935	2682	39	of	of	IN
9935	2682	40	shape	shape	NN
9935	2682	41	.	.	.
9935	2683	1	As	as	RB
9935	2683	2	soon	soon	RB
9935	2683	3	as	as	IN
9935	2683	4	the	the	DT
9935	2683	5	pressure	pressure	NN
9935	2683	6	is	be	VBZ
9935	2683	7	removed	remove	VBN
9935	2683	8	,	,	,
9935	2683	9	the	the	DT
9935	2683	10	loaf	loaf	NN
9935	2683	11	should	should	MD
9935	2683	12	resume	resume	VB
9935	2683	13	its	-PRON-	PRP$
9935	2683	14	original	original	JJ
9935	2683	15	shape	shape	NN
9935	2683	16	.	.	.
9935	2684	1	This	this	DT
9935	2684	2	test	test	NN
9935	2684	3	should	should	MD
9935	2684	4	produce	produce	VB
9935	2684	5	the	the	DT
9935	2684	6	same	same	JJ
9935	2684	7	results	result	NNS
9935	2684	8	when	when	WRB
9935	2684	9	it	-PRON-	PRP
9935	2684	10	is	be	VBZ
9935	2684	11	applied	apply	VBN
9935	2684	12	to	to	IN
9935	2684	13	small	small	JJ
9935	2684	14	pieces	piece	NNS
9935	2684	15	of	of	IN
9935	2684	16	the	the	DT
9935	2684	17	crust	crust	NN
9935	2684	18	and	and	CC
9935	2684	19	to	to	IN
9935	2684	20	the	the	DT
9935	2684	21	cut	cut	VBN
9935	2684	22	surface	surface	NN
9935	2684	23	of	of	IN
9935	2684	24	the	the	DT
9935	2684	25	loaf	loaf	NNS
9935	2684	26	.	.	.
9935	2685	1	The	the	DT
9935	2685	2	internal	internal	JJ
9935	2685	3	appearance	appearance	NN
9935	2685	4	must	must	MD
9935	2685	5	also	also	RB
9935	2685	6	receive	receive	VB
9935	2685	7	consideration	consideration	NN
9935	2685	8	.	.	.
9935	2686	1	To	to	TO
9935	2686	2	be	be	VB
9935	2686	3	right	right	JJ
9935	2686	4	,	,	,
9935	2686	5	wheat	wheat	NN
9935	2686	6	bread	bread	NN
9935	2686	7	should	should	MD
9935	2686	8	be	be	VB
9935	2686	9	creamy	creamy	JJ
9935	2686	10	white	white	JJ
9935	2686	11	in	in	IN
9935	2686	12	color	color	NN
9935	2686	13	and	and	CC
9935	2686	14	should	should	MD
9935	2686	15	have	have	VB
9935	2686	16	a	a	DT
9935	2686	17	definite	definite	JJ
9935	2686	18	"	"	``
9935	2686	19	sheen	sheen	NN
9935	2686	20	,	,	,
9935	2686	21	"	"	''
9935	2686	22	which	which	WDT
9935	2686	23	can	can	MD
9935	2686	24	best	best	RB
9935	2686	25	be	be	VB
9935	2686	26	seen	see	VBN
9935	2686	27	by	by	IN
9935	2686	28	looking	look	VBG
9935	2686	29	across	across	IN
9935	2686	30	a	a	DT
9935	2686	31	slice	slice	NN
9935	2686	32	,	,	,
9935	2686	33	rather	rather	RB
9935	2686	34	than	than	IN
9935	2686	35	directly	directly	RB
9935	2686	36	down	down	RB
9935	2686	37	into	into	IN
9935	2686	38	it	-PRON-	PRP
9935	2686	39	.	.	.
9935	2687	1	As	as	IN
9935	2687	2	already	already	RB
9935	2687	3	explained	explain	VBN
9935	2687	4	,	,	,
9935	2687	5	the	the	DT
9935	2687	6	holes	hole	NNS
9935	2687	7	in	in	IN
9935	2687	8	it	-PRON-	PRP
9935	2687	9	should	should	MD
9935	2687	10	be	be	VB
9935	2687	11	small	small	JJ
9935	2687	12	and	and	CC
9935	2687	13	evenly	evenly	RB
9935	2687	14	distributed	distribute	VBN
9935	2687	15	and	and	CC
9935	2687	16	their	-PRON-	PRP$
9935	2687	17	walls	wall	NNS
9935	2687	18	should	should	MD
9935	2687	19	be	be	VB
9935	2687	20	very	very	RB
9935	2687	21	thin	thin	JJ
9935	2687	22	.	.	.
9935	2688	1	These	these	DT
9935	2688	2	points	point	NNS
9935	2688	3	can	can	MD
9935	2688	4	be	be	VB
9935	2688	5	readily	readily	RB
9935	2688	6	determined	determine	VBN
9935	2688	7	by	by	IN
9935	2688	8	holding	hold	VBG
9935	2688	9	a	a	DT
9935	2688	10	very	very	RB
9935	2688	11	thin	thin	JJ
9935	2688	12	slice	slice	NN
9935	2688	13	up	up	IN
9935	2688	14	to	to	IN
9935	2688	15	the	the	DT
9935	2688	16	light	light	NN
9935	2688	17	.	.	.
9935	2689	1	The	the	DT
9935	2689	2	flavor	flavor	NN
9935	2689	3	of	of	IN
9935	2689	4	bread	bread	NN
9935	2689	5	is	be	VBZ
9935	2689	6	also	also	RB
9935	2689	7	a	a	DT
9935	2689	8	very	very	RB
9935	2689	9	important	important	JJ
9935	2689	10	factor	factor	NN
9935	2689	11	,	,	,
9935	2689	12	but	but	CC
9935	2689	13	it	-PRON-	PRP
9935	2689	14	is	be	VBZ
9935	2689	15	somewhat	somewhat	RB
9935	2689	16	difficult	difficult	JJ
9935	2689	17	to	to	TO
9935	2689	18	describe	describe	VB
9935	2689	19	just	just	RB
9935	2689	20	the	the	DT
9935	2689	21	exact	exact	JJ
9935	2689	22	flavor	flavor	NN
9935	2689	23	that	that	DT
9935	2689	24	bread	bread	NN
9935	2689	25	should	should	MD
9935	2689	26	have	have	VB
9935	2689	27	in	in	IN
9935	2689	28	order	order	NN
9935	2689	29	to	to	TO
9935	2689	30	be	be	VB
9935	2689	31	considered	consider	VBN
9935	2689	32	good	good	JJ
9935	2689	33	.	.	.
9935	2690	1	Probably	probably	RB
9935	2690	2	the	the	DT
9935	2690	3	best	good	JJS
9935	2690	4	way	way	NN
9935	2690	5	in	in	IN
9935	2690	6	which	which	WDT
9935	2690	7	to	to	TO
9935	2690	8	explain	explain	VB
9935	2690	9	this	this	DT
9935	2690	10	is	be	VBZ
9935	2690	11	to	to	TO
9935	2690	12	say	say	VB
9935	2690	13	that	that	IN
9935	2690	14	its	-PRON-	PRP$
9935	2690	15	flavor	flavor	NN
9935	2690	16	should	should	MD
9935	2690	17	be	be	VB
9935	2690	18	that	that	IN
9935	2690	19	which	which	WDT
9935	2690	20	is	be	VBZ
9935	2690	21	brought	bring	VBN
9935	2690	22	about	about	RP
9935	2690	23	by	by	IN
9935	2690	24	treating	treat	VBG
9935	2690	25	the	the	DT
9935	2690	26	wheat	wheat	NN
9935	2690	27	with	with	IN
9935	2690	28	salt	salt	NN
9935	2690	29	.	.	.
9935	2691	1	While	while	IN
9935	2691	2	such	such	JJ
9935	2691	3	a	a	DT
9935	2691	4	flavor	flavor	NN
9935	2691	5	may	may	MD
9935	2691	6	not	not	RB
9935	2691	7	be	be	VB
9935	2691	8	known	know	VBN
9935	2691	9	to	to	IN
9935	2691	10	all	all	DT
9935	2691	11	,	,	,
9935	2691	12	it	-PRON-	PRP
9935	2691	13	is	be	VBZ
9935	2691	14	familiar	familiar	JJ
9935	2691	15	to	to	IN
9935	2691	16	those	those	DT
9935	2691	17	who	who	WP
9935	2691	18	have	have	VBP
9935	2691	19	tasted	taste	VBN
9935	2691	20	the	the	DT
9935	2691	21	wheat	wheat	NN
9935	2691	22	kernel	kernel	NN
9935	2691	23	.	.	.
9935	2692	1	*	*	NFP
9935	2692	2	*	*	NFP
9935	2692	3	*	*	NFP
9935	2692	4	*	*	NFP
9935	2692	5	*	*	NFP
9935	2692	6	MAKING	make	VBG
9935	2692	7	THE	the	DT
9935	2692	8	DOUGH	dough	NN
9935	2692	9	PRELIMINARY	preliminary	NN
9935	2692	10	TREATMENT	treatment	NN
9935	2692	11	OF	of	IN
9935	2692	12	INGREDIENTS	INGREDIENTS	NNP
9935	2692	13	37	37	CD
9935	2692	14	.	.	.
9935	2693	1	The	the	DT
9935	2693	2	first	first	JJ
9935	2693	3	step	step	NN
9935	2693	4	in	in	IN
9935	2693	5	bread	bread	NN
9935	2693	6	making	make	VBG
9935	2693	7	,	,	,
9935	2693	8	and	and	CC
9935	2693	9	without	without	IN
9935	2693	10	doubt	doubt	NN
9935	2693	11	the	the	DT
9935	2693	12	most	most	RBS
9935	2693	13	important	important	JJ
9935	2693	14	one	one	NN
9935	2693	15	,	,	,
9935	2693	16	is	be	VBZ
9935	2693	17	the	the	DT
9935	2693	18	making	making	NN
9935	2693	19	of	of	IN
9935	2693	20	the	the	DT
9935	2693	21	dough	dough	NN
9935	2693	22	.	.	.
9935	2694	1	It	-PRON-	PRP
9935	2694	2	consists	consist	VBZ
9935	2694	3	in	in	IN
9935	2694	4	moistening	moisten	VBG
9935	2694	5	the	the	DT
9935	2694	6	flour	flour	NN
9935	2694	7	by	by	IN
9935	2694	8	means	mean	NNS
9935	2694	9	of	of	IN
9935	2694	10	a	a	DT
9935	2694	11	liquid	liquid	NN
9935	2694	12	of	of	IN
9935	2694	13	some	some	DT
9935	2694	14	kind	kind	NN
9935	2694	15	in	in	IN
9935	2694	16	order	order	NN
9935	2694	17	to	to	TO
9935	2694	18	soften	soften	VB
9935	2694	19	the	the	DT
9935	2694	20	gluten	gluten	NN
9935	2694	21	and	and	CC
9935	2694	22	the	the	DT
9935	2694	23	starch	starch	NN
9935	2694	24	,	,	,
9935	2694	25	to	to	TO
9935	2694	26	dissolve	dissolve	VB
9935	2694	27	the	the	DT
9935	2694	28	sugar	sugar	NN
9935	2694	29	,	,	,
9935	2694	30	and	and	CC
9935	2694	31	to	to	TO
9935	2694	32	cement	cement	VB
9935	2694	33	all	all	PDT
9935	2694	34	the	the	DT
9935	2694	35	particles	particle	NNS
9935	2694	36	together	together	RB
9935	2694	37	,	,	,
9935	2694	38	and	and	CC
9935	2694	39	then	then	RB
9935	2694	40	combining	combine	VBG
9935	2694	41	these	these	DT
9935	2694	42	ingredients	ingredient	NNS
9935	2694	43	.	.	.
9935	2695	1	Before	before	IN
9935	2695	2	the	the	DT
9935	2695	3	ingredients	ingredient	NNS
9935	2695	4	are	be	VBP
9935	2695	5	combined	combine	VBN
9935	2695	6	,	,	,
9935	2695	7	however	however	RB
9935	2695	8	,	,	,
9935	2695	9	particularly	particularly	RB
9935	2695	10	the	the	DT
9935	2695	11	flour	flour	NN
9935	2695	12	,	,	,
9935	2695	13	the	the	DT
9935	2695	14	liquid	liquid	NN
9935	2695	15	,	,	,
9935	2695	16	and	and	CC
9935	2695	17	the	the	DT
9935	2695	18	yeast	yeast	NN
9935	2695	19	,	,	,
9935	2695	20	they	-PRON-	PRP
9935	2695	21	must	must	MD
9935	2695	22	generally	generally	RB
9935	2695	23	be	be	VB
9935	2695	24	warmed	warm	VBN
9935	2695	25	in	in	IN
9935	2695	26	order	order	NN
9935	2695	27	to	to	TO
9935	2695	28	shorten	shorten	VB
9935	2695	29	the	the	DT
9935	2695	30	length	length	NN
9935	2695	31	of	of	IN
9935	2695	32	time	time	NN
9935	2695	33	necessary	necessary	JJ
9935	2695	34	for	for	IN
9935	2695	35	the	the	DT
9935	2695	36	yeast	yeast	NN
9935	2695	37	to	to	TO
9935	2695	38	start	start	VB
9935	2695	39	growing	grow	VBG
9935	2695	40	.	.	.
9935	2696	1	Much	much	JJ
9935	2696	2	care	care	NN
9935	2696	3	should	should	MD
9935	2696	4	be	be	VB
9935	2696	5	exercised	exercise	VBN
9935	2696	6	in	in	IN
9935	2696	7	heating	heat	VBG
9935	2696	8	these	these	DT
9935	2696	9	materials	material	NNS
9935	2696	10	,	,	,
9935	2696	11	for	for	IN
9935	2696	12	good	good	JJ
9935	2696	13	results	result	NNS
9935	2696	14	will	will	MD
9935	2696	15	not	not	RB
9935	2696	16	be	be	VB
9935	2696	17	obtained	obtain	VBN
9935	2696	18	unless	unless	IN
9935	2696	19	they	-PRON-	PRP
9935	2696	20	are	be	VBP
9935	2696	21	brought	bring	VBN
9935	2696	22	to	to	IN
9935	2696	23	the	the	DT
9935	2696	24	proper	proper	JJ
9935	2696	25	temperature	temperature	NN
9935	2696	26	.	.	.
9935	2697	1	The	the	DT
9935	2697	2	flour	flour	NN
9935	2697	3	should	should	MD
9935	2697	4	feel	feel	VB
9935	2697	5	warm	warm	JJ
9935	2697	6	and	and	CC
9935	2697	7	the	the	DT
9935	2697	8	liquid	liquid	NN
9935	2697	9	,	,	,
9935	2697	10	whether	whether	IN
9935	2697	11	it	-PRON-	PRP
9935	2697	12	be	be	VB
9935	2697	13	water	water	NN
9935	2697	14	or	or	CC
9935	2697	15	milk	milk	NN
9935	2697	16	,	,	,
9935	2697	17	should	should	MD
9935	2697	18	,	,	,
9935	2697	19	when	when	WRB
9935	2697	20	it	-PRON-	PRP
9935	2697	21	is	be	VBZ
9935	2697	22	added	add	VBN
9935	2697	23	,	,	,
9935	2697	24	be	be	VB
9935	2697	25	of	of	IN
9935	2697	26	such	such	PDT
9935	2697	27	a	a	DT
9935	2697	28	temperature	temperature	NN
9935	2697	29	that	that	WDT
9935	2697	30	it	-PRON-	PRP
9935	2697	31	also	also	RB
9935	2697	32	will	will	MD
9935	2697	33	feel	feel	VB
9935	2697	34	warm	warm	JJ
9935	2697	35	to	to	IN
9935	2697	36	the	the	DT
9935	2697	37	fingers	finger	NNS
9935	2697	38	.	.	.
9935	2698	1	If	if	IN
9935	2698	2	water	water	NN
9935	2698	3	is	be	VBZ
9935	2698	4	used	use	VBN
9935	2698	5	,	,	,
9935	2698	6	it	-PRON-	PRP
9935	2698	7	ought	ought	MD
9935	2698	8	to	to	TO
9935	2698	9	be	be	VB
9935	2698	10	just	just	RB
9935	2698	11	as	as	RB
9935	2698	12	pure	pure	JJ
9935	2698	13	as	as	IN
9935	2698	14	possible	possible	JJ
9935	2698	15	,	,	,
9935	2698	16	but	but	CC
9935	2698	17	if	if	IN
9935	2698	18	milk	milk	NN
9935	2698	19	is	be	VBZ
9935	2698	20	preferred	prefer	VBN
9935	2698	21	it	-PRON-	PRP
9935	2698	22	should	should	MD
9935	2698	23	be	be	VB
9935	2698	24	used	use	VBN
9935	2698	25	only	only	RB
9935	2698	26	after	after	IN
9935	2698	27	it	-PRON-	PRP
9935	2698	28	has	have	VBZ
9935	2698	29	been	be	VBN
9935	2698	30	scalded	scald	VBN
9935	2698	31	.	.	.
9935	2699	1	The	the	DT
9935	2699	2	yeast	yeast	NN
9935	2699	3	should	should	MD
9935	2699	4	be	be	VB
9935	2699	5	dissolved	dissolve	VBN
9935	2699	6	in	in	IN
9935	2699	7	a	a	DT
9935	2699	8	small	small	JJ
9935	2699	9	quantity	quantity	NN
9935	2699	10	of	of	IN
9935	2699	11	lukewarm	lukewarm	JJ
9935	2699	12	water	water	NN
9935	2699	13	.	.	.
9935	2700	1	Hot	hot	JJ
9935	2700	2	water	water	NN
9935	2700	3	used	use	VBD
9935	2700	4	for	for	IN
9935	2700	5	this	this	DT
9935	2700	6	purpose	purpose	NN
9935	2700	7	is	be	VBZ
9935	2700	8	liable	liable	JJ
9935	2700	9	to	to	TO
9935	2700	10	kill	kill	VB
9935	2700	11	the	the	DT
9935	2700	12	yeast	yeast	NN
9935	2700	13	and	and	CC
9935	2700	14	prevent	prevent	VB
9935	2700	15	the	the	DT
9935	2700	16	bread	bread	NN
9935	2700	17	from	from	IN
9935	2700	18	rising	rise	VBG
9935	2700	19	,	,	,
9935	2700	20	whereas	whereas	IN
9935	2700	21	cold	cold	JJ
9935	2700	22	water	water	NN
9935	2700	23	will	will	MD
9935	2700	24	retard	retard	VB
9935	2700	25	the	the	DT
9935	2700	26	growth	growth	NN
9935	2700	27	of	of	IN
9935	2700	28	the	the	DT
9935	2700	29	yeast	yeast	NN
9935	2700	30	.	.	.
9935	2701	1	COMBINING	combine	VBG
9935	2701	2	THE	the	DT
9935	2701	3	INGREDIENTS	INGREDIENTS	NNP
9935	2701	4	38	38	CD
9935	2701	5	.	.	.
9935	2702	1	As	as	RB
9935	2702	2	soon	soon	RB
9935	2702	3	as	as	IN
9935	2702	4	the	the	DT
9935	2702	5	bread	bread	NN
9935	2702	6	ingredients	ingredient	NNS
9935	2702	7	have	have	VBP
9935	2702	8	received	receive	VBN
9935	2702	9	the	the	DT
9935	2702	10	proper	proper	JJ
9935	2702	11	treatment	treatment	NN
9935	2702	12	,	,	,
9935	2702	13	they	-PRON-	PRP
9935	2702	14	are	be	VBP
9935	2702	15	ready	ready	JJ
9935	2702	16	to	to	TO
9935	2702	17	be	be	VB
9935	2702	18	combined	combine	VBN
9935	2702	19	.	.	.
9935	2703	1	Combining	combining	NN
9935	2703	2	may	may	MD
9935	2703	3	be	be	VB
9935	2703	4	done	do	VBN
9935	2703	5	by	by	IN
9935	2703	6	two	two	CD
9935	2703	7	different	different	JJ
9935	2703	8	methods	method	NNS
9935	2703	9	,	,	,
9935	2703	10	one	one	CD
9935	2703	11	of	of	IN
9935	2703	12	which	which	WDT
9935	2703	13	is	be	VBZ
9935	2703	14	known	know	VBN
9935	2703	15	as	as	IN
9935	2703	16	the	the	DT
9935	2703	17	_	_	NNP
9935	2703	18	short	short	JJ
9935	2703	19	process	process	NN
9935	2703	20	_	_	NNP
9935	2703	21	and	and	CC
9935	2703	22	the	the	DT
9935	2703	23	other	other	JJ
9935	2703	24	as	as	IN
9935	2703	25	the	the	DT
9935	2703	26	_	_	NNP
9935	2703	27	long	long	JJ
9935	2703	28	process	process	NN
9935	2703	29	_	_	NNP
9935	2703	30	.	.	.
9935	2704	1	As	as	IN
9935	2704	2	their	-PRON-	PRP$
9935	2704	3	names	name	NNS
9935	2704	4	indicate	indicate	VBP
9935	2704	5	,	,	,
9935	2704	6	these	these	DT
9935	2704	7	methods	method	NNS
9935	2704	8	are	be	VBP
9935	2704	9	characterized	characterize	VBN
9935	2704	10	by	by	IN
9935	2704	11	the	the	DT
9935	2704	12	length	length	NN
9935	2704	13	of	of	IN
9935	2704	14	time	time	NN
9935	2704	15	required	require	VBN
9935	2704	16	for	for	IN
9935	2704	17	the	the	DT
9935	2704	18	bread	bread	NN
9935	2704	19	to	to	TO
9935	2704	20	rise	rise	VB
9935	2704	21	.	.	.
9935	2705	1	Each	each	DT
9935	2705	2	method	method	NN
9935	2705	3	has	have	VBZ
9935	2705	4	its	-PRON-	PRP$
9935	2705	5	advantages	advantage	NNS
9935	2705	6	,	,	,
9935	2705	7	and	and	CC
9935	2705	8	the	the	DT
9935	2705	9	one	one	NN
9935	2705	10	to	to	TO
9935	2705	11	select	select	VB
9935	2705	12	depends	depend	VBZ
9935	2705	13	on	on	IN
9935	2705	14	the	the	DT
9935	2705	15	amount	amount	NN
9935	2705	16	of	of	IN
9935	2705	17	time	time	NN
9935	2705	18	and	and	CC
9935	2705	19	energy	energy	NN
9935	2705	20	the	the	DT
9935	2705	21	housewife	housewife	NN
9935	2705	22	can	can	MD
9935	2705	23	afford	afford	VB
9935	2705	24	to	to	TO
9935	2705	25	give	give	VB
9935	2705	26	to	to	IN
9935	2705	27	this	this	DT
9935	2705	28	part	part	NN
9935	2705	29	of	of	IN
9935	2705	30	her	-PRON-	PRP$
9935	2705	31	work	work	NN
9935	2705	32	.	.	.
9935	2706	1	Persons	person	NNS
9935	2706	2	who	who	WP
9935	2706	3	use	use	VBP
9935	2706	4	the	the	DT
9935	2706	5	long	long	JJ
9935	2706	6	process	process	NN
9935	2706	7	believe	believe	VBP
9935	2706	8	that	that	DT
9935	2706	9	bread	bread	NN
9935	2706	10	made	make	VBN
9935	2706	11	by	by	IN
9935	2706	12	it	-PRON-	PRP
9935	2706	13	tastes	taste	VBZ
9935	2706	14	better	well	JJR
9935	2706	15	and	and	CC
9935	2706	16	keeps	keep	VBZ
9935	2706	17	longer	long	RBR
9935	2706	18	than	than	IN
9935	2706	19	that	that	DT
9935	2706	20	made	make	VBN
9935	2706	21	by	by	IN
9935	2706	22	the	the	DT
9935	2706	23	short	short	JJ
9935	2706	24	process	process	NN
9935	2706	25	;	;	:
9935	2706	26	whereas	whereas	IN
9935	2706	27	,	,	,
9935	2706	28	those	those	DT
9935	2706	29	who	who	WP
9935	2706	30	favor	favor	VBP
9935	2706	31	the	the	DT
9935	2706	32	short	short	JJ
9935	2706	33	process	process	NN
9935	2706	34	find	find	VB
9935	2706	35	that	that	IN
9935	2706	36	it	-PRON-	PRP
9935	2706	37	saves	save	VBZ
9935	2706	38	time	time	NN
9935	2706	39	and	and	CC
9935	2706	40	labor	labor	NN
9935	2706	41	and	and	CC
9935	2706	42	are	be	VBP
9935	2706	43	convinced	convinced	JJ
9935	2706	44	that	that	IN
9935	2706	45	the	the	DT
9935	2706	46	quality	quality	NN
9935	2706	47	of	of	IN
9935	2706	48	the	the	DT
9935	2706	49	bread	bread	NN
9935	2706	50	is	be	VBZ
9935	2706	51	not	not	RB
9935	2706	52	impaired	impaired	JJ
9935	2706	53	.	.	.
9935	2707	1	The	the	DT
9935	2707	2	more	more	RBR
9935	2707	3	rapid	rapid	JJ
9935	2707	4	methods	method	NNS
9935	2707	5	of	of	IN
9935	2707	6	making	make	VBG
9935	2707	7	breads	bread	NNS
9935	2707	8	are	be	VBP
9935	2707	9	possible	possible	JJ
9935	2707	10	only	only	RB
9935	2707	11	when	when	WRB
9935	2707	12	yeast	yeast	NN
9935	2707	13	in	in	IN
9935	2707	14	the	the	DT
9935	2707	15	active	active	JJ
9935	2707	16	state	state	NN
9935	2707	17	is	be	VBZ
9935	2707	18	used	use	VBN
9935	2707	19	and	and	CC
9935	2707	20	when	when	WRB
9935	2707	21	more	more	JJR
9935	2707	22	of	of	IN
9935	2707	23	it	-PRON-	PRP
9935	2707	24	than	than	IN
9935	2707	25	would	would	MD
9935	2707	26	be	be	VB
9935	2707	27	necessary	necessary	JJ
9935	2707	28	in	in	IN
9935	2707	29	the	the	DT
9935	2707	30	long	long	JJ
9935	2707	31	process	process	NN
9935	2707	32	,	,	,
9935	2707	33	in	in	IN
9935	2707	34	which	which	WDT
9935	2707	35	time	time	NN
9935	2707	36	must	must	MD
9935	2707	37	be	be	VB
9935	2707	38	allowed	allow	VBN
9935	2707	39	for	for	IN
9935	2707	40	its	-PRON-	PRP$
9935	2707	41	growth	growth	NN
9935	2707	42	,	,	,
9935	2707	43	is	be	VBZ
9935	2707	44	employed	employ	VBN
9935	2707	45	.	.	.
9935	2708	1	However	however	RB
9935	2708	2	,	,	,
9935	2708	3	regardless	regardless	RB
9935	2708	4	of	of	IN
9935	2708	5	the	the	DT
9935	2708	6	method	method	NN
9935	2708	7	followed	follow	VBD
9935	2708	8	,	,	,
9935	2708	9	all	all	DT
9935	2708	10	bread	bread	NN
9935	2708	11	mixtures	mixture	NNS
9935	2708	12	must	must	MD
9935	2708	13	be	be	VB
9935	2708	14	begun	begin	VBN
9935	2708	15	in	in	IN
9935	2708	16	the	the	DT
9935	2708	17	same	same	JJ
9935	2708	18	manner	manner	NN
9935	2708	19	.	.	.
9935	2709	1	The	the	DT
9935	2709	2	liquids	liquid	NNS
9935	2709	3	,	,	,
9935	2709	4	seasonings	seasoning	NNS
9935	2709	5	,	,	,
9935	2709	6	and	and	CC
9935	2709	7	fat	fat	NN
9935	2709	8	are	be	VBP
9935	2709	9	combined	combine	VBN
9935	2709	10	,	,	,
9935	2709	11	and	and	CC
9935	2709	12	to	to	IN
9935	2709	13	these	these	DT
9935	2709	14	is	be	VBZ
9935	2709	15	added	add	VBN
9935	2709	16	the	the	DT
9935	2709	17	flour	flour	NN
9935	2709	18	,	,	,
9935	2709	19	which	which	WDT
9935	2709	20	should	should	MD
9935	2709	21	be	be	VB
9935	2709	22	sifted	sift	VBN
9935	2709	23	in	in	RP
9935	2709	24	,	,	,
9935	2709	25	as	as	IN
9935	2709	26	shown	show	VBN
9935	2709	27	in	in	IN
9935	2709	28	Fig	Fig	NNP
9935	2709	29	.	.	.
9935	2710	1	3	3	LS
9935	2710	2	.	.	.
9935	2711	1	39	39	CD
9935	2711	2	.	.	.
9935	2712	1	Long	long	RB
9935	2712	2	Process.--By	process.--by	VB
9935	2712	3	the	the	DT
9935	2712	4	long	long	JJ
9935	2712	5	process	process	NN
9935	2712	6	,	,	,
9935	2712	7	there	there	EX
9935	2712	8	are	be	VBP
9935	2712	9	two	two	CD
9935	2712	10	ways	way	NNS
9935	2712	11	of	of	IN
9935	2712	12	combining	combine	VBG
9935	2712	13	the	the	DT
9935	2712	14	ingredients	ingredient	NNS
9935	2712	15	in	in	IN
9935	2712	16	order	order	NN
9935	2712	17	to	to	TO
9935	2712	18	make	make	VB
9935	2712	19	bread	bread	NN
9935	2712	20	.	.	.
9935	2713	1	One	one	CD
9935	2713	2	is	be	VBZ
9935	2713	3	known	know	VBN
9935	2713	4	as	as	IN
9935	2713	5	the	the	DT
9935	2713	6	_	_	NNP
9935	2713	7	sponge	sponge	NN
9935	2713	8	method	method	NN
9935	2713	9	_	_	NNP
9935	2713	10	and	and	CC
9935	2713	11	the	the	DT
9935	2713	12	other	other	JJ
9935	2713	13	as	as	IN
9935	2713	14	the	the	DT
9935	2713	15	_	_	NNP
9935	2713	16	straight	straight	JJ
9935	2713	17	-	-	HYPH
9935	2713	18	dough	dough	NN
9935	2713	19	method	method	NN
9935	2713	20	_	_	NNP
9935	2713	21	.	.	.
9935	2714	1	[	[	-LRB-
9935	2714	2	Illustration	illustration	NN
9935	2714	3	:	:	:
9935	2714	4	Fig	Fig	NNP
9935	2714	5	.	.	.
9935	2715	1	3	3	LS
9935	2715	2	]	]	-RRB-
9935	2715	3	40	40	CD
9935	2715	4	.	.	.
9935	2716	1	The	the	DT
9935	2716	2	long	long	JJ
9935	2716	3	-	-	HYPH
9935	2716	4	process	process	NN
9935	2716	5	sponge	sponge	NN
9935	2716	6	method	method	NN
9935	2716	7	is	be	VBZ
9935	2716	8	employed	employ	VBN
9935	2716	9	when	when	WRB
9935	2716	10	sufficient	sufficient	JJ
9935	2716	11	time	time	NN
9935	2716	12	can	can	MD
9935	2716	13	be	be	VB
9935	2716	14	allowed	allow	VBN
9935	2716	15	to	to	TO
9935	2716	16	permit	permit	VB
9935	2716	17	the	the	DT
9935	2716	18	natural	natural	JJ
9935	2716	19	growth	growth	NN
9935	2716	20	of	of	IN
9935	2716	21	the	the	DT
9935	2716	22	yeast	yeast	NN
9935	2716	23	.	.	.
9935	2717	1	To	to	TO
9935	2717	2	make	make	VB
9935	2717	3	bread	bread	NN
9935	2717	4	according	accord	VBG
9935	2717	5	to	to	IN
9935	2717	6	this	this	DT
9935	2717	7	process	process	NN
9935	2717	8	,	,	,
9935	2717	9	start	start	VB
9935	2717	10	it	-PRON-	PRP
9935	2717	11	in	in	IN
9935	2717	12	the	the	DT
9935	2717	13	evening	evening	NN
9935	2717	14	by	by	IN
9935	2717	15	warming	warm	VBG
9935	2717	16	the	the	DT
9935	2717	17	liquid	liquid	NN
9935	2717	18	and	and	CC
9935	2717	19	dissolving	dissolve	VBG
9935	2717	20	the	the	DT
9935	2717	21	yeast	yeast	NN
9935	2717	22	and	and	CC
9935	2717	23	then	then	RB
9935	2717	24	adding	add	VBG
9935	2717	25	these	these	DT
9935	2717	26	ingredients	ingredient	NNS
9935	2717	27	to	to	IN
9935	2717	28	the	the	DT
9935	2717	29	sugar	sugar	NN
9935	2717	30	,	,	,
9935	2717	31	salt	salt	NN
9935	2717	32	,	,	,
9935	2717	33	and	and	CC
9935	2717	34	fat	fat	NN
9935	2717	35	,	,	,
9935	2717	36	which	which	WDT
9935	2717	37	should	should	MD
9935	2717	38	first	first	RB
9935	2717	39	be	be	VB
9935	2717	40	placed	place	VBN
9935	2717	41	in	in	IN
9935	2717	42	the	the	DT
9935	2717	43	mixing	mix	VBG
9935	2717	44	bowl	bowl	NN
9935	2717	45	.	.	.
9935	2718	1	Stir	stir	VB
9935	2718	2	this	this	DT
9935	2718	3	mixture	mixture	NN
9935	2718	4	well	well	RB
9935	2718	5	,	,	,
9935	2718	6	and	and	CC
9935	2718	7	then	then	RB
9935	2718	8	add	add	VB
9935	2718	9	one	one	CD
9935	2718	10	-	-	HYPH
9935	2718	11	half	half	NN
9935	2718	12	of	of	IN
9935	2718	13	the	the	DT
9935	2718	14	quantity	quantity	NN
9935	2718	15	of	of	IN
9935	2718	16	flour	flour	NN
9935	2718	17	that	that	WDT
9935	2718	18	is	be	VBZ
9935	2718	19	to	to	TO
9935	2718	20	be	be	VB
9935	2718	21	used	use	VBN
9935	2718	22	,	,	,
9935	2718	23	stirring	stir	VBG
9935	2718	24	this	this	DT
9935	2718	25	also	also	RB
9935	2718	26	.	.	.
9935	2719	1	Place	place	VB
9935	2719	2	this	this	DT
9935	2719	3	mixture	mixture	NN
9935	2719	4	,	,	,
9935	2719	5	or	or	CC
9935	2719	6	sponge	sponge	VB
9935	2719	7	,	,	,
9935	2719	8	as	as	IN
9935	2719	9	such	such	PDT
9935	2719	10	a	a	DT
9935	2719	11	mixture	mixture	NN
9935	2719	12	is	be	VBZ
9935	2719	13	called	call	VBN
9935	2719	14	,	,	,
9935	2719	15	where	where	WRB
9935	2719	16	it	-PRON-	PRP
9935	2719	17	will	will	MD
9935	2719	18	remain	remain	VB
9935	2719	19	warm	warm	JJ
9935	2719	20	,	,	,
9935	2719	21	or	or	CC
9935	2719	22	at	at	IN
9935	2719	23	a	a	DT
9935	2719	24	temperature	temperature	NN
9935	2719	25	of	of	IN
9935	2719	26	from	from	IN
9935	2719	27	65	65	CD
9935	2719	28	to	to	TO
9935	2719	29	70	70	CD
9935	2719	30	degrees	degree	NNS
9935	2719	31	Fahrenheit	fahrenheit	IN
9935	2719	32	,	,	,
9935	2719	33	through	through	IN
9935	2719	34	the	the	DT
9935	2719	35	night	night	NN
9935	2719	36	.	.	.
9935	2720	1	In	in	IN
9935	2720	2	the	the	DT
9935	2720	3	morning	morning	NN
9935	2720	4	,	,	,
9935	2720	5	stir	stir	VB
9935	2720	6	the	the	DT
9935	2720	7	remaining	remain	VBG
9935	2720	8	flour	flour	NN
9935	2720	9	into	into	IN
9935	2720	10	the	the	DT
9935	2720	11	sponge	sponge	NN
9935	2720	12	and	and	CC
9935	2720	13	knead	knead	NN
9935	2720	14	for	for	IN
9935	2720	15	a	a	DT
9935	2720	16	few	few	JJ
9935	2720	17	minutes	minute	NNS
9935	2720	18	the	the	DT
9935	2720	19	dough	dough	NN
9935	2720	20	thus	thus	RB
9935	2720	21	formed	form	VBN
9935	2720	22	.	.	.
9935	2721	1	When	when	WRB
9935	2721	2	this	this	DT
9935	2721	3	is	be	VBZ
9935	2721	4	accomplished	accomplish	VBN
9935	2721	5	,	,	,
9935	2721	6	put	put	VB
9935	2721	7	the	the	DT
9935	2721	8	dough	dough	NN
9935	2721	9	in	in	IN
9935	2721	10	a	a	DT
9935	2721	11	warm	warm	JJ
9935	2721	12	place	place	NN
9935	2721	13	and	and	CC
9935	2721	14	allow	allow	VB
9935	2721	15	it	-PRON-	PRP
9935	2721	16	to	to	TO
9935	2721	17	rise	rise	VB
9935	2721	18	until	until	IN
9935	2721	19	it	-PRON-	PRP
9935	2721	20	doubles	double	VBZ
9935	2721	21	in	in	IN
9935	2721	22	bulk	bulk	NN
9935	2721	23	.	.	.
9935	2722	1	When	when	WRB
9935	2722	2	the	the	DT
9935	2722	3	dough	dough	NN
9935	2722	4	is	be	VBZ
9935	2722	5	in	in	IN
9935	2722	6	this	this	DT
9935	2722	7	condition	condition	NN
9935	2722	8	,	,	,
9935	2722	9	it	-PRON-	PRP
9935	2722	10	is	be	VBZ
9935	2722	11	ready	ready	JJ
9935	2722	12	to	to	TO
9935	2722	13	be	be	VB
9935	2722	14	kneaded	knead	VBN
9935	2722	15	again	again	RB
9935	2722	16	,	,	,
9935	2722	17	after	after	IN
9935	2722	18	which	which	WDT
9935	2722	19	it	-PRON-	PRP
9935	2722	20	may	may	MD
9935	2722	21	be	be	VB
9935	2722	22	shaped	shape	VBN
9935	2722	23	into	into	IN
9935	2722	24	loaves	loaf	NNS
9935	2722	25	,	,	,
9935	2722	26	placed	place	VBN
9935	2722	27	in	in	IN
9935	2722	28	the	the	DT
9935	2722	29	pans	pan	NNS
9935	2722	30	,	,	,
9935	2722	31	allowed	allow	VBN
9935	2722	32	to	to	TO
9935	2722	33	double	double	VB
9935	2722	34	in	in	IN
9935	2722	35	bulk	bulk	NN
9935	2722	36	again	again	RB
9935	2722	37	,	,	,
9935	2722	38	and	and	CC
9935	2722	39	finally	finally	RB
9935	2722	40	baked	bake	VBD
9935	2722	41	.	.	.
9935	2723	1	41	41	CD
9935	2723	2	.	.	.
9935	2724	1	The	the	DT
9935	2724	2	long	long	JJ
9935	2724	3	-	-	HYPH
9935	2724	4	process	process	NN
9935	2724	5	straight	straight	JJ
9935	2724	6	-	-	HYPH
9935	2724	7	dough	dough	NN
9935	2724	8	method	method	NN
9935	2724	9	is	be	VBZ
9935	2724	10	a	a	DT
9935	2724	11	shortened	shorten	VBN
9935	2724	12	form	form	NN
9935	2724	13	of	of	IN
9935	2724	14	the	the	DT
9935	2724	15	method	method	NN
9935	2724	16	just	just	RB
9935	2724	17	explained	explain	VBD
9935	2724	18	.	.	.
9935	2725	1	It	-PRON-	PRP
9935	2725	2	does	do	VBZ
9935	2725	3	away	away	RB
9935	2725	4	with	with	IN
9935	2725	5	the	the	DT
9935	2725	6	necessity	necessity	NN
9935	2725	7	of	of	IN
9935	2725	8	one	one	CD
9935	2725	9	kneading	kneading	NN
9935	2725	10	and	and	CC
9935	2725	11	one	one	CD
9935	2725	12	rising	rise	VBG
9935	2725	13	and	and	CC
9935	2725	14	consequently	consequently	RB
9935	2725	15	saves	save	VBZ
9935	2725	16	considerable	considerable	JJ
9935	2725	17	time	time	NN
9935	2725	18	and	and	CC
9935	2725	19	labor	labor	NN
9935	2725	20	.	.	.
9935	2726	1	To	to	TO
9935	2726	2	make	make	VB
9935	2726	3	bread	bread	NN
9935	2726	4	by	by	IN
9935	2726	5	this	this	DT
9935	2726	6	method	method	NN
9935	2726	7	,	,	,
9935	2726	8	combine	combine	VB
9935	2726	9	the	the	DT
9935	2726	10	ingredients	ingredient	NNS
9935	2726	11	in	in	IN
9935	2726	12	the	the	DT
9935	2726	13	evening	evening	NN
9935	2726	14	as	as	IN
9935	2726	15	for	for	IN
9935	2726	16	the	the	DT
9935	2726	17	sponge	sponge	JJ
9935	2726	18	method	method	NN
9935	2726	19	,	,	,
9935	2726	20	but	but	CC
9935	2726	21	instead	instead	RB
9935	2726	22	of	of	IN
9935	2726	23	adding	add	VBG
9935	2726	24	only	only	RB
9935	2726	25	half	half	NN
9935	2726	26	of	of	IN
9935	2726	27	the	the	DT
9935	2726	28	flour	flour	NN
9935	2726	29	,	,	,
9935	2726	30	put	put	VB
9935	2726	31	all	all	DT
9935	2726	32	of	of	IN
9935	2726	33	it	-PRON-	PRP
9935	2726	34	into	into	IN
9935	2726	35	the	the	DT
9935	2726	36	mixture	mixture	NN
9935	2726	37	,	,	,
9935	2726	38	make	make	VB
9935	2726	39	a	a	DT
9935	2726	40	stiff	stiff	JJ
9935	2726	41	dough	dough	NN
9935	2726	42	at	at	IN
9935	2726	43	once	once	RB
9935	2726	44	,	,	,
9935	2726	45	and	and	CC
9935	2726	46	knead	knead	NNP
9935	2726	47	.	.	.
9935	2727	1	Then	then	RB
9935	2727	2	allow	allow	VB
9935	2727	3	this	this	DT
9935	2727	4	to	to	TO
9935	2727	5	rise	rise	VB
9935	2727	6	during	during	IN
9935	2727	7	the	the	DT
9935	2727	8	night	night	NN
9935	2727	9	,	,	,
9935	2727	10	so	so	IN
9935	2727	11	that	that	IN
9935	2727	12	in	in	IN
9935	2727	13	the	the	DT
9935	2727	14	morning	morning	NN
9935	2727	15	it	-PRON-	PRP
9935	2727	16	can	can	MD
9935	2727	17	be	be	VB
9935	2727	18	kneaded	knead	VBN
9935	2727	19	again	again	RB
9935	2727	20	and	and	CC
9935	2727	21	put	put	VBN
9935	2727	22	directly	directly	RB
9935	2727	23	into	into	IN
9935	2727	24	the	the	DT
9935	2727	25	bread	bread	NN
9935	2727	26	pans	pan	NNS
9935	2727	27	.	.	.
9935	2728	1	After	after	IN
9935	2728	2	it	-PRON-	PRP
9935	2728	3	rises	rise	VBZ
9935	2728	4	in	in	IN
9935	2728	5	the	the	DT
9935	2728	6	pans	pan	NNS
9935	2728	7	until	until	IN
9935	2728	8	it	-PRON-	PRP
9935	2728	9	doubles	double	VBZ
9935	2728	10	in	in	IN
9935	2728	11	bulk	bulk	NN
9935	2728	12	,	,	,
9935	2728	13	it	-PRON-	PRP
9935	2728	14	is	be	VBZ
9935	2728	15	ready	ready	JJ
9935	2728	16	to	to	TO
9935	2728	17	be	be	VB
9935	2728	18	baked	bake	VBN
9935	2728	19	.	.	.
9935	2729	1	The	the	DT
9935	2729	2	only	only	JJ
9935	2729	3	disadvantage	disadvantage	NN
9935	2729	4	of	of	IN
9935	2729	5	the	the	DT
9935	2729	6	straight	straight	JJ
9935	2729	7	-	-	HYPH
9935	2729	8	dough	dough	NN
9935	2729	9	method	method	NN
9935	2729	10	is	be	VBZ
9935	2729	11	that	that	IN
9935	2729	12	a	a	DT
9935	2729	13	stiff	stiff	JJ
9935	2729	14	dough	dough	NN
9935	2729	15	rises	rise	VBZ
9935	2729	16	more	more	RBR
9935	2729	17	slowly	slowly	RB
9935	2729	18	than	than	IN
9935	2729	19	a	a	DT
9935	2729	20	sponge	sponge	NN
9935	2729	21	,	,	,
9935	2729	22	but	but	CC
9935	2729	23	since	since	IN
9935	2729	24	the	the	DT
9935	2729	25	entire	entire	JJ
9935	2729	26	night	night	NN
9935	2729	27	is	be	VBZ
9935	2729	28	given	give	VBN
9935	2729	29	to	to	IN
9935	2729	30	the	the	DT
9935	2729	31	rising	rise	VBG
9935	2729	32	no	no	DT
9935	2729	33	difficulty	difficulty	NN
9935	2729	34	will	will	MD
9935	2729	35	be	be	VB
9935	2729	36	experienced	experience	VBN
9935	2729	37	in	in	IN
9935	2729	38	carrying	carry	VBG
9935	2729	39	out	out	RP
9935	2729	40	this	this	DT
9935	2729	41	process	process	NN
9935	2729	42	.	.	.
9935	2730	1	A	a	DT
9935	2730	2	point	point	NN
9935	2730	3	to	to	TO
9935	2730	4	remember	remember	VB
9935	2730	5	,	,	,
9935	2730	6	however	however	RB
9935	2730	7	,	,	,
9935	2730	8	is	be	VBZ
9935	2730	9	that	that	DT
9935	2730	10	dough	dough	NN
9935	2730	11	made	make	VBD
9935	2730	12	according	accord	VBG
9935	2730	13	to	to	IN
9935	2730	14	this	this	DT
9935	2730	15	method	method	NN
9935	2730	16	must	must	MD
9935	2730	17	be	be	VB
9935	2730	18	kept	keep	VBN
9935	2730	19	warmer	warm	JJR
9935	2730	20	than	than	IN
9935	2730	21	that	that	DT
9935	2730	22	made	make	VBN
9935	2730	23	by	by	IN
9935	2730	24	the	the	DT
9935	2730	25	sponge	sponge	JJ
9935	2730	26	method	method	NN
9935	2730	27	.	.	.
9935	2731	1	42	42	CD
9935	2731	2	.	.	.
9935	2732	1	Quick	quick	JJ
9935	2732	2	Process.--In	Process.--In	VBZ
9935	2732	3	the	the	DT
9935	2732	4	quick	quick	JJ
9935	2732	5	process	process	NN
9935	2732	6	of	of	IN
9935	2732	7	combining	combine	VBG
9935	2732	8	bread	bread	NN
9935	2732	9	ingredients	ingredient	NNS
9935	2732	10	,	,	,
9935	2732	11	there	there	EX
9935	2732	12	are	be	VBP
9935	2732	13	also	also	RB
9935	2732	14	two	two	CD
9935	2732	15	methods	method	NNS
9935	2732	16	of	of	IN
9935	2732	17	procedure	procedure	NN
9935	2732	18	--	--	:
9935	2732	19	the	the	DT
9935	2732	20	_	_	NNP
9935	2732	21	sponge	sponge	NN
9935	2732	22	method	method	NN
9935	2732	23	_	_	NNP
9935	2732	24	and	and	CC
9935	2732	25	the	the	DT
9935	2732	26	_	_	NNP
9935	2732	27	straight	straight	JJ
9935	2732	28	-	-	HYPH
9935	2732	29	dough	dough	NN
9935	2732	30	method	method	NN
9935	2732	31	_	_	NNP
9935	2732	32	.	.	.
9935	2733	1	The	the	DT
9935	2733	2	chief	chief	JJ
9935	2733	3	differences	difference	NNS
9935	2733	4	between	between	IN
9935	2733	5	the	the	DT
9935	2733	6	methods	method	NNS
9935	2733	7	of	of	IN
9935	2733	8	this	this	DT
9935	2733	9	process	process	NN
9935	2733	10	and	and	CC
9935	2733	11	those	those	DT
9935	2733	12	of	of	IN
9935	2733	13	the	the	DT
9935	2733	14	long	long	JJ
9935	2733	15	process	process	NN
9935	2733	16	are	be	VBP
9935	2733	17	in	in	IN
9935	2733	18	the	the	DT
9935	2733	19	quantity	quantity	NN
9935	2733	20	of	of	IN
9935	2733	21	yeast	yeast	NN
9935	2733	22	used	use	VBN
9935	2733	23	and	and	CC
9935	2733	24	the	the	DT
9935	2733	25	length	length	NN
9935	2733	26	of	of	IN
9935	2733	27	time	time	NN
9935	2733	28	required	require	VBN
9935	2733	29	for	for	IN
9935	2733	30	the	the	DT
9935	2733	31	bread	bread	NN
9935	2733	32	to	to	TO
9935	2733	33	rise	rise	VB
9935	2733	34	.	.	.
9935	2734	1	More	More	JJR
9935	2734	2	yeast	yeast	NN
9935	2734	3	must	must	MD
9935	2734	4	be	be	VB
9935	2734	5	used	use	VBN
9935	2734	6	and	and	CC
9935	2734	7	much	much	RB
9935	2734	8	less	less	JJR
9935	2734	9	time	time	NN
9935	2734	10	is	be	VBZ
9935	2734	11	required	require	VBN
9935	2734	12	for	for	IN
9935	2734	13	the	the	DT
9935	2734	14	completion	completion	NN
9935	2734	15	of	of	IN
9935	2734	16	the	the	DT
9935	2734	17	entire	entire	JJ
9935	2734	18	process	process	NN
9935	2734	19	.	.	.
9935	2735	1	This	this	DT
9935	2735	2	shorter	short	JJR
9935	2735	3	period	period	NN
9935	2735	4	of	of	IN
9935	2735	5	time	time	NN
9935	2735	6	is	be	VBZ
9935	2735	7	doubtless	doubtless	RB
9935	2735	8	due	due	IN
9935	2735	9	to	to	IN
9935	2735	10	the	the	DT
9935	2735	11	fact	fact	NN
9935	2735	12	that	that	IN
9935	2735	13	throughout	throughout	IN
9935	2735	14	the	the	DT
9935	2735	15	process	process	NN
9935	2735	16	,	,	,
9935	2735	17	whether	whether	IN
9935	2735	18	the	the	DT
9935	2735	19	straight	straight	JJ
9935	2735	20	-	-	HYPH
9935	2735	21	dough	dough	NN
9935	2735	22	or	or	CC
9935	2735	23	the	the	DT
9935	2735	24	sponge	sponge	JJ
9935	2735	25	method	method	NN
9935	2735	26	is	be	VBZ
9935	2735	27	followed	follow	VBN
9935	2735	28	,	,	,
9935	2735	29	the	the	DT
9935	2735	30	mixture	mixture	NN
9935	2735	31	must	must	MD
9935	2735	32	be	be	VB
9935	2735	33	kept	keep	VBN
9935	2735	34	at	at	IN
9935	2735	35	a	a	DT
9935	2735	36	uniform	uniform	JJ
9935	2735	37	temperature	temperature	NN
9935	2735	38	of	of	IN
9935	2735	39	about	about	RB
9935	2735	40	90	90	CD
9935	2735	41	degrees	degree	NNS
9935	2735	42	Fahrenheit	fahrenheit	JJ
9935	2735	43	.	.	.
9935	2736	1	43	43	CD
9935	2736	2	.	.	.
9935	2737	1	The	the	DT
9935	2737	2	quick	quick	JJ
9935	2737	3	-	-	HYPH
9935	2737	4	process	process	NN
9935	2737	5	sponge	sponge	NN
9935	2737	6	method	method	NN
9935	2737	7	requires	require	VBZ
9935	2737	8	only	only	RB
9935	2737	9	about	about	RB
9935	2737	10	5	5	CD
9935	2737	11	hours	hour	NNS
9935	2737	12	for	for	IN
9935	2737	13	its	-PRON-	PRP$
9935	2737	14	completion	completion	NN
9935	2737	15	,	,	,
9935	2737	16	and	and	CC
9935	2737	17	the	the	DT
9935	2737	18	bread	bread	NN
9935	2737	19	may	may	MD
9935	2737	20	be	be	VB
9935	2737	21	started	start	VBN
9935	2737	22	at	at	IN
9935	2737	23	any	any	DT
9935	2737	24	time	time	NN
9935	2737	25	of	of	IN
9935	2737	26	the	the	DT
9935	2737	27	day	day	NN
9935	2737	28	that	that	WDT
9935	2737	29	will	will	MD
9935	2737	30	allow	allow	VB
9935	2737	31	this	this	DT
9935	2737	32	amount	amount	NN
9935	2737	33	of	of	IN
9935	2737	34	time	time	NN
9935	2737	35	for	for	IN
9935	2737	36	carrying	carry	VBG
9935	2737	37	on	on	IN
9935	2737	38	the	the	DT
9935	2737	39	work	work	NN
9935	2737	40	.	.	.
9935	2738	1	For	for	IN
9935	2738	2	this	this	DT
9935	2738	3	method	method	NN
9935	2738	4	,	,	,
9935	2738	5	warm	warm	VB
9935	2738	6	the	the	DT
9935	2738	7	ingredients	ingredient	NNS
9935	2738	8	and	and	CC
9935	2738	9	then	then	RB
9935	2738	10	combine	combine	VB
9935	2738	11	the	the	DT
9935	2738	12	sugar	sugar	NN
9935	2738	13	,	,	,
9935	2738	14	salt	salt	NN
9935	2738	15	,	,	,
9935	2738	16	fat	fat	NN
9935	2738	17	,	,	,
9935	2738	18	liquid	liquid	NN
9935	2738	19	,	,	,
9935	2738	20	and	and	CC
9935	2738	21	dissolved	dissolve	VBN
9935	2738	22	yeast	yeast	NN
9935	2738	23	.	.	.
9935	2739	1	Into	into	IN
9935	2739	2	this	this	DT
9935	2739	3	mixture	mixture	NN
9935	2739	4	,	,	,
9935	2739	5	stir	stir	VB
9935	2739	6	enough	enough	JJ
9935	2739	7	of	of	IN
9935	2739	8	the	the	DT
9935	2739	9	flour	flour	NN
9935	2739	10	to	to	TO
9935	2739	11	make	make	VB
9935	2739	12	a	a	DT
9935	2739	13	sponge	sponge	NN
9935	2739	14	and	and	CC
9935	2739	15	put	put	VB
9935	2739	16	it	-PRON-	PRP
9935	2739	17	where	where	WRB
9935	2739	18	it	-PRON-	PRP
9935	2739	19	will	will	MD
9935	2739	20	keep	keep	VB
9935	2739	21	uniformly	uniformly	RB
9935	2739	22	warm	warm	JJ
9935	2739	23	until	until	IN
9935	2739	24	it	-PRON-	PRP
9935	2739	25	has	have	VBZ
9935	2739	26	about	about	RB
9935	2739	27	doubled	double	VBN
9935	2739	28	in	in	IN
9935	2739	29	quantity	quantity	NN
9935	2739	30	and	and	CC
9935	2739	31	is	be	VBZ
9935	2739	32	full	full	JJ
9935	2739	33	of	of	IN
9935	2739	34	bubbles	bubble	NNS
9935	2739	35	.	.	.
9935	2740	1	Then	then	RB
9935	2740	2	add	add	VB
9935	2740	3	the	the	DT
9935	2740	4	remainder	remainder	NN
9935	2740	5	of	of	IN
9935	2740	6	the	the	DT
9935	2740	7	flour	flour	NN
9935	2740	8	,	,	,
9935	2740	9	knead	knead	VB
9935	2740	10	the	the	DT
9935	2740	11	mixture	mixture	NN
9935	2740	12	,	,	,
9935	2740	13	and	and	CC
9935	2740	14	return	return	VB
9935	2740	15	the	the	DT
9935	2740	16	dough	dough	NN
9935	2740	17	thus	thus	RB
9935	2740	18	formed	form	VBN
9935	2740	19	to	to	IN
9935	2740	20	a	a	DT
9935	2740	21	warm	warm	JJ
9935	2740	22	place	place	NN
9935	2740	23	.	.	.
9935	2741	1	When	when	WRB
9935	2741	2	the	the	DT
9935	2741	3	dough	dough	NN
9935	2741	4	has	have	VBZ
9935	2741	5	doubled	double	VBN
9935	2741	6	in	in	IN
9935	2741	7	bulk	bulk	NN
9935	2741	8	,	,	,
9935	2741	9	remove	remove	VB
9935	2741	10	it	-PRON-	PRP
9935	2741	11	from	from	IN
9935	2741	12	the	the	DT
9935	2741	13	bowl	bowl	NN
9935	2741	14	to	to	IN
9935	2741	15	the	the	DT
9935	2741	16	kneading	kneading	NNP
9935	2741	17	board	board	NNP
9935	2741	18	,	,	,
9935	2741	19	knead	knead	VB
9935	2741	20	it	-PRON-	PRP
9935	2741	21	slightly	slightly	RB
9935	2741	22	,	,	,
9935	2741	23	and	and	CC
9935	2741	24	then	then	RB
9935	2741	25	shape	shape	VB
9935	2741	26	it	-PRON-	PRP
9935	2741	27	into	into	IN
9935	2741	28	loaves	loaf	NNS
9935	2741	29	.	.	.
9935	2742	1	Place	place	VB
9935	2742	2	these	these	DT
9935	2742	3	into	into	IN
9935	2742	4	the	the	DT
9935	2742	5	pans	pan	NNS
9935	2742	6	,	,	,
9935	2742	7	and	and	CC
9935	2742	8	after	after	IN
9935	2742	9	allowing	allow	VBG
9935	2742	10	them	-PRON-	PRP
9935	2742	11	to	to	TO
9935	2742	12	rise	rise	VB
9935	2742	13	sufficiently	sufficiently	RB
9935	2742	14	,	,	,
9935	2742	15	bake	bake	VB
9935	2742	16	them	-PRON-	PRP
9935	2742	17	.	.	.
9935	2743	1	44	44	CD
9935	2743	2	.	.	.
9935	2744	1	The	the	DT
9935	2744	2	quick	quick	JJ
9935	2744	3	-	-	HYPH
9935	2744	4	process	process	NN
9935	2744	5	straight	straight	JJ
9935	2744	6	-	-	HYPH
9935	2744	7	dough	dough	NN
9935	2744	8	method	method	NN
9935	2744	9	differs	differ	NNS
9935	2744	10	from	from	IN
9935	2744	11	the	the	DT
9935	2744	12	quick	quick	JJ
9935	2744	13	-	-	HYPH
9935	2744	14	process	process	NN
9935	2744	15	sponge	sponge	NN
9935	2744	16	method	method	NN
9935	2744	17	in	in	IN
9935	2744	18	that	that	IN
9935	2744	19	the	the	DT
9935	2744	20	entire	entire	JJ
9935	2744	21	amount	amount	NN
9935	2744	22	of	of	IN
9935	2744	23	flour	flour	NN
9935	2744	24	is	be	VBZ
9935	2744	25	added	add	VBN
9935	2744	26	when	when	WRB
9935	2744	27	the	the	DT
9935	2744	28	ingredients	ingredient	NNS
9935	2744	29	are	be	VBP
9935	2744	30	first	first	RB
9935	2744	31	mixed	mixed	JJ
9935	2744	32	,	,	,
9935	2744	33	with	with	IN
9935	2744	34	the	the	DT
9935	2744	35	result	result	NN
9935	2744	36	that	that	IN
9935	2744	37	a	a	DT
9935	2744	38	stiff	stiff	JJ
9935	2744	39	dough	dough	NN
9935	2744	40	instead	instead	RB
9935	2744	41	of	of	IN
9935	2744	42	a	a	DT
9935	2744	43	sponge	sponge	NN
9935	2744	44	is	be	VBZ
9935	2744	45	formed	form	VBN
9935	2744	46	.	.	.
9935	2745	1	As	as	IN
9935	2745	2	has	have	VBZ
9935	2745	3	already	already	RB
9935	2745	4	been	be	VBN
9935	2745	5	learned	learn	VBN
9935	2745	6	,	,	,
9935	2745	7	this	this	DT
9935	2745	8	stiff	stiff	JJ
9935	2745	9	dough	dough	NN
9935	2745	10	rises	rise	VBZ
9935	2745	11	more	more	RBR
9935	2745	12	slowly	slowly	RB
9935	2745	13	than	than	IN
9935	2745	14	a	a	DT
9935	2745	15	sponge	sponge	NN
9935	2745	16	,	,	,
9935	2745	17	but	but	CC
9935	2745	18	it	-PRON-	PRP
9935	2745	19	requires	require	VBZ
9935	2745	20	one	one	CD
9935	2745	21	rising	rise	VBG
9935	2745	22	less	less	RBR
9935	2745	23	.	.	.
9935	2746	1	It	-PRON-	PRP
9935	2746	2	must	must	MD
9935	2746	3	be	be	VB
9935	2746	4	kept	keep	VBN
9935	2746	5	at	at	IN
9935	2746	6	a	a	DT
9935	2746	7	uniform	uniform	JJ
9935	2746	8	temperature	temperature	NN
9935	2746	9	as	as	RB
9935	2746	10	much	much	JJ
9935	2746	11	of	of	IN
9935	2746	12	the	the	DT
9935	2746	13	time	time	NN
9935	2746	14	as	as	IN
9935	2746	15	possible	possible	JJ
9935	2746	16	,	,	,
9935	2746	17	so	so	IN
9935	2746	18	that	that	IN
9935	2746	19	the	the	DT
9935	2746	20	rising	rise	VBG
9935	2746	21	will	will	MD
9935	2746	22	not	not	RB
9935	2746	23	be	be	VB
9935	2746	24	retarded	retard	VBN
9935	2746	25	.	.	.
9935	2747	1	When	when	WRB
9935	2747	2	it	-PRON-	PRP
9935	2747	3	has	have	VBZ
9935	2747	4	doubled	double	VBN
9935	2747	5	in	in	IN
9935	2747	6	bulk	bulk	NN
9935	2747	7	,	,	,
9935	2747	8	remove	remove	VB
9935	2747	9	it	-PRON-	PRP
9935	2747	10	from	from	IN
9935	2747	11	the	the	DT
9935	2747	12	bowl	bowl	NN
9935	2747	13	and	and	CC
9935	2747	14	knead	knead	VB
9935	2747	15	it	-PRON-	PRP
9935	2747	16	.	.	.
9935	2748	1	Then	then	RB
9935	2748	2	shape	shape	VB
9935	2748	3	it	-PRON-	PRP
9935	2748	4	into	into	IN
9935	2748	5	loaves	loaf	NNS
9935	2748	6	,	,	,
9935	2748	7	place	place	VB
9935	2748	8	these	these	DT
9935	2748	9	in	in	IN
9935	2748	10	the	the	DT
9935	2748	11	pans	pan	NNS
9935	2748	12	,	,	,
9935	2748	13	allow	allow	VB
9935	2748	14	them	-PRON-	PRP
9935	2748	15	to	to	TO
9935	2748	16	rise	rise	VB
9935	2748	17	sufficiently	sufficiently	RB
9935	2748	18	,	,	,
9935	2748	19	and	and	CC
9935	2748	20	proceed	proceed	VB
9935	2748	21	with	with	IN
9935	2748	22	the	the	DT
9935	2748	23	baking	baking	NN
9935	2748	24	.	.	.
9935	2749	1	CARE	care	VB
9935	2749	2	OF	of	IN
9935	2749	3	THE	the	DT
9935	2749	4	RISING	rising	NN
9935	2749	5	DOUGH	dough	NN
9935	2749	6	45	45	CD
9935	2749	7	.	.	.
9935	2750	1	Purpose	purpose	NN
9935	2750	2	of	of	IN
9935	2750	3	Rising.--Rising	rising.--rising	NN
9935	2750	4	is	be	VBZ
9935	2750	5	an	an	DT
9935	2750	6	important	important	JJ
9935	2750	7	part	part	NN
9935	2750	8	of	of	IN
9935	2750	9	the	the	DT
9935	2750	10	process	process	NN
9935	2750	11	of	of	IN
9935	2750	12	bread	bread	NN
9935	2750	13	making	making	NN
9935	2750	14	,	,	,
9935	2750	15	no	no	RB
9935	2750	16	matter	matter	RB
9935	2750	17	which	which	WDT
9935	2750	18	method	method	NN
9935	2750	19	is	be	VBZ
9935	2750	20	employed	employ	VBN
9935	2750	21	.	.	.
9935	2751	1	In	in	IN
9935	2751	2	a	a	DT
9935	2751	3	sponge	sponge	NN
9935	2751	4	,	,	,
9935	2751	5	its	-PRON-	PRP$
9935	2751	6	purpose	purpose	NN
9935	2751	7	is	be	VBZ
9935	2751	8	to	to	TO
9935	2751	9	blend	blend	VB
9935	2751	10	the	the	DT
9935	2751	11	ingredients	ingredient	NNS
9935	2751	12	after	after	IN
9935	2751	13	they	-PRON-	PRP
9935	2751	14	have	have	VBP
9935	2751	15	been	be	VBN
9935	2751	16	mixed	mix	VBN
9935	2751	17	,	,	,
9935	2751	18	as	as	RB
9935	2751	19	well	well	RB
9935	2751	20	as	as	IN
9935	2751	21	to	to	TO
9935	2751	22	permit	permit	VB
9935	2751	23	the	the	DT
9935	2751	24	growth	growth	NN
9935	2751	25	of	of	IN
9935	2751	26	the	the	DT
9935	2751	27	yeast	yeast	NN
9935	2751	28	;	;	:
9935	2751	29	in	in	IN
9935	2751	30	a	a	DT
9935	2751	31	dough	dough	NN
9935	2751	32	,	,	,
9935	2751	33	after	after	IN
9935	2751	34	the	the	DT
9935	2751	35	gas	gas	NN
9935	2751	36	has	have	VBZ
9935	2751	37	been	be	VBN
9935	2751	38	evenly	evenly	RB
9935	2751	39	distributed	distribute	VBN
9935	2751	40	by	by	IN
9935	2751	41	means	mean	NNS
9935	2751	42	of	of	IN
9935	2751	43	kneading	kneading	NN
9935	2751	44	,	,	,
9935	2751	45	the	the	DT
9935	2751	46	purpose	purpose	NN
9935	2751	47	of	of	IN
9935	2751	48	rising	rise	VBG
9935	2751	49	is	be	VBZ
9935	2751	50	to	to	TO
9935	2751	51	permit	permit	VB
9935	2751	52	the	the	DT
9935	2751	53	incorporation	incorporation	NN
9935	2751	54	of	of	IN
9935	2751	55	a	a	DT
9935	2751	56	sufficient	sufficient	JJ
9935	2751	57	quantity	quantity	NN
9935	2751	58	of	of	IN
9935	2751	59	carbon	carbon	NN
9935	2751	60	dioxide	dioxide	NN
9935	2751	61	to	to	TO
9935	2751	62	make	make	VB
9935	2751	63	the	the	DT
9935	2751	64	bread	bread	NN
9935	2751	65	light	light	NN
9935	2751	66	when	when	WRB
9935	2751	67	it	-PRON-	PRP
9935	2751	68	is	be	VBZ
9935	2751	69	baked	bake	VBN
9935	2751	70	.	.	.
9935	2752	1	As	as	IN
9935	2752	2	has	have	VBZ
9935	2752	3	just	just	RB
9935	2752	4	been	be	VBN
9935	2752	5	explained	explain	VBN
9935	2752	6	,	,	,
9935	2752	7	three	three	CD
9935	2752	8	risings	rising	NNS
9935	2752	9	are	be	VBP
9935	2752	10	necessary	necessary	JJ
9935	2752	11	in	in	IN
9935	2752	12	the	the	DT
9935	2752	13	sponge	sponge	JJ
9935	2752	14	method	method	NN
9935	2752	15	of	of	IN
9935	2752	16	both	both	CC
9935	2752	17	the	the	DT
9935	2752	18	long	long	JJ
9935	2752	19	and	and	CC
9935	2752	20	the	the	DT
9935	2752	21	short	short	JJ
9935	2752	22	process	process	NN
9935	2752	23	,	,	,
9935	2752	24	whereas	whereas	IN
9935	2752	25	only	only	RB
9935	2752	26	two	two	CD
9935	2752	27	are	be	VBP
9935	2752	28	required	require	VBN
9935	2752	29	in	in	IN
9935	2752	30	the	the	DT
9935	2752	31	straight	straight	JJ
9935	2752	32	-	-	HYPH
9935	2752	33	dough	dough	NN
9935	2752	34	methods	method	NNS
9935	2752	35	.	.	.
9935	2753	1	The	the	DT
9935	2753	2	last	last	JJ
9935	2753	3	rising	rising	NN
9935	2753	4	,	,	,
9935	2753	5	or	or	CC
9935	2753	6	the	the	DT
9935	2753	7	one	one	NN
9935	2753	8	that	that	WDT
9935	2753	9	takes	take	VBZ
9935	2753	10	place	place	NN
9935	2753	11	after	after	IN
9935	2753	12	the	the	DT
9935	2753	13	dough	dough	NN
9935	2753	14	is	be	VBZ
9935	2753	15	shaped	shape	VBN
9935	2753	16	into	into	IN
9935	2753	17	loaves	loaf	NNS
9935	2753	18	,	,	,
9935	2753	19	is	be	VBZ
9935	2753	20	the	the	DT
9935	2753	21	one	one	NN
9935	2753	22	that	that	WDT
9935	2753	23	affects	affect	VBZ
9935	2753	24	the	the	DT
9935	2753	25	texture	texture	NN
9935	2753	26	of	of	IN
9935	2753	27	the	the	DT
9935	2753	28	bread	bread	NN
9935	2753	29	most	most	RBS
9935	2753	30	,	,	,
9935	2753	31	so	so	IN
9935	2753	32	that	that	IN
9935	2753	33	it	-PRON-	PRP
9935	2753	34	should	should	MD
9935	2753	35	receive	receive	VB
9935	2753	36	considerable	considerable	JJ
9935	2753	37	attention	attention	NN
9935	2753	38	.	.	.
9935	2754	1	If	if	IN
9935	2754	2	the	the	DT
9935	2754	3	dough	dough	NN
9935	2754	4	is	be	VBZ
9935	2754	5	not	not	RB
9935	2754	6	allowed	allow	VBN
9935	2754	7	to	to	TO
9935	2754	8	rise	rise	VB
9935	2754	9	sufficiently	sufficiently	RB
9935	2754	10	at	at	IN
9935	2754	11	this	this	DT
9935	2754	12	time	time	NN
9935	2754	13	,	,	,
9935	2754	14	the	the	DT
9935	2754	15	bread	bread	NN
9935	2754	16	will	will	MD
9935	2754	17	be	be	VB
9935	2754	18	too	too	RB
9935	2754	19	fine	fine	JJ
9935	2754	20	in	in	IN
9935	2754	21	texture	texture	NN
9935	2754	22	and	and	CC
9935	2754	23	will	will	MD
9935	2754	24	likely	likely	RB
9935	2754	25	be	be	VB
9935	2754	26	heavy	heavy	JJ
9935	2754	27	;	;	:
9935	2754	28	and	and	CC
9935	2754	29	if	if	IN
9935	2754	30	it	-PRON-	PRP
9935	2754	31	is	be	VBZ
9935	2754	32	permitted	permit	VBN
9935	2754	33	to	to	TO
9935	2754	34	rise	rise	VB
9935	2754	35	too	too	RB
9935	2754	36	much	much	RB
9935	2754	37	,	,	,
9935	2754	38	it	-PRON-	PRP
9935	2754	39	will	will	MD
9935	2754	40	be	be	VB
9935	2754	41	coarse	coarse	JJ
9935	2754	42	in	in	IN
9935	2754	43	texture	texture	NN
9935	2754	44	.	.	.
9935	2755	1	Allowance	allowance	NN
9935	2755	2	,	,	,
9935	2755	3	however	however	RB
9935	2755	4	,	,	,
9935	2755	5	should	should	MD
9935	2755	6	be	be	VB
9935	2755	7	made	make	VBN
9935	2755	8	for	for	IN
9935	2755	9	the	the	DT
9935	2755	10	fact	fact	NN
9935	2755	11	that	that	IN
9935	2755	12	the	the	DT
9935	2755	13	rising	rise	VBG
9935	2755	14	will	will	MD
9935	2755	15	continue	continue	VB
9935	2755	16	after	after	IN
9935	2755	17	the	the	DT
9935	2755	18	bread	bread	NN
9935	2755	19	has	have	VBZ
9935	2755	20	been	be	VBN
9935	2755	21	placed	place	VBN
9935	2755	22	in	in	IN
9935	2755	23	the	the	DT
9935	2755	24	oven	oven	NN
9935	2755	25	.	.	.
9935	2756	1	46	46	CD
9935	2756	2	.	.	.
9935	2757	1	Temperature	temperature	NN
9935	2757	2	for	for	IN
9935	2757	3	Rising.--As	rising.--as	NN
9935	2757	4	has	have	VBZ
9935	2757	5	been	be	VBN
9935	2757	6	mentioned	mention	VBN
9935	2757	7	,	,	,
9935	2757	8	the	the	DT
9935	2757	9	best	good	JJS
9935	2757	10	results	result	NNS
9935	2757	11	are	be	VBP
9935	2757	12	obtained	obtain	VBN
9935	2757	13	if	if	IN
9935	2757	14	the	the	DT
9935	2757	15	bread	bread	NN
9935	2757	16	dough	dough	NN
9935	2757	17	is	be	VBZ
9935	2757	18	kept	keep	VBN
9935	2757	19	at	at	IN
9935	2757	20	a	a	DT
9935	2757	21	uniform	uniform	JJ
9935	2757	22	temperature	temperature	NN
9935	2757	23	throughout	throughout	IN
9935	2757	24	its	-PRON-	PRP$
9935	2757	25	rising	rising	NN
9935	2757	26	.	.	.
9935	2758	1	The	the	DT
9935	2758	2	temperature	temperature	NN
9935	2758	3	at	at	IN
9935	2758	4	which	which	WDT
9935	2758	5	it	-PRON-	PRP
9935	2758	6	rises	rise	VBZ
9935	2758	7	most	most	RBS
9935	2758	8	rapidly	rapidly	RB
9935	2758	9	is	be	VBZ
9935	2758	10	about	about	RB
9935	2758	11	86	86	CD
9935	2758	12	degrees	degree	NNS
9935	2758	13	Fahrenheit	fahrenheit	JJ
9935	2758	14	;	;	:
9935	2758	15	but	but	CC
9935	2758	16	,	,	,
9935	2758	17	unless	unless	IN
9935	2758	18	it	-PRON-	PRP
9935	2758	19	can	can	MD
9935	2758	20	be	be	VB
9935	2758	21	watched	watch	VBN
9935	2758	22	closely	closely	RB
9935	2758	23	,	,	,
9935	2758	24	a	a	DT
9935	2758	25	better	well	JJR
9935	2758	26	plan	plan	NN
9935	2758	27	is	be	VBZ
9935	2758	28	to	to	TO
9935	2758	29	keep	keep	VB
9935	2758	30	it	-PRON-	PRP
9935	2758	31	,	,	,
9935	2758	32	especially	especially	RB
9935	2758	33	if	if	IN
9935	2758	34	the	the	DT
9935	2758	35	long	long	JJ
9935	2758	36	process	process	NN
9935	2758	37	of	of	IN
9935	2758	38	bread	bread	NN
9935	2758	39	making	making	NN
9935	2758	40	is	be	VBZ
9935	2758	41	followed	follow	VBN
9935	2758	42	,	,	,
9935	2758	43	at	at	IN
9935	2758	44	a	a	DT
9935	2758	45	temperature	temperature	NN
9935	2758	46	that	that	WDT
9935	2758	47	runs	run	VBZ
9935	2758	48	no	no	RB
9935	2758	49	higher	high	JJR
9935	2758	50	than	than	IN
9935	2758	51	80	80	CD
9935	2758	52	degrees	degree	NNS
9935	2758	53	.	.	.
9935	2759	1	Various	various	JJ
9935	2759	2	methods	method	NNS
9935	2759	3	of	of	IN
9935	2759	4	maintaining	maintain	VBG
9935	2759	5	a	a	DT
9935	2759	6	uniform	uniform	JJ
9935	2759	7	temperature	temperature	NN
9935	2759	8	have	have	VBP
9935	2759	9	been	be	VBN
9935	2759	10	devised	devise	VBN
9935	2759	11	,	,	,
9935	2759	12	but	but	CC
9935	2759	13	the	the	DT
9935	2759	14	ones	one	NNS
9935	2759	15	usually	usually	RB
9935	2759	16	resorted	resort	VBD
9935	2759	17	to	to	TO
9935	2759	18	consist	consist	VB
9935	2759	19	in	in	IN
9935	2759	20	placing	place	VBG
9935	2759	21	the	the	DT
9935	2759	22	bowl	bowl	NN
9935	2759	23	containing	contain	VBG
9935	2759	24	the	the	DT
9935	2759	25	sponge	sponge	NN
9935	2759	26	or	or	CC
9935	2759	27	the	the	DT
9935	2759	28	dough	dough	NN
9935	2759	29	in	in	IN
9935	2759	30	a	a	DT
9935	2759	31	bread	bread	NN
9935	2759	32	raiser	raiser	NN
9935	2759	33	,	,	,
9935	2759	34	a	a	DT
9935	2759	35	fireless	fireless	NN
9935	2759	36	cooker	cooker	NN
9935	2759	37	,	,	,
9935	2759	38	or	or	CC
9935	2759	39	a	a	DT
9935	2759	40	vessel	vessel	NN
9935	2759	41	of	of	IN
9935	2759	42	hot	hot	JJ
9935	2759	43	water	water	NN
9935	2759	44	.	.	.
9935	2760	1	[	[	-LRB-
9935	2760	2	Illustration	illustration	NN
9935	2760	3	:	:	:
9935	2760	4	Fig	Fig	NNP
9935	2760	5	.	.	.
9935	2761	1	4	4	LS
9935	2761	2	]	]	-RRB-
9935	2761	3	47	47	CD
9935	2761	4	.	.	.
9935	2762	1	Bread	bread	NN
9935	2762	2	raisers	raiser	NNS
9935	2762	3	can	can	MD
9935	2762	4	be	be	VB
9935	2762	5	purchased	purchase	VBN
9935	2762	6	,	,	,
9935	2762	7	but	but	CC
9935	2762	8	if	if	IN
9935	2762	9	desired	desire	VBD
9935	2762	10	a	a	DT
9935	2762	11	simple	simple	JJ
9935	2762	12	bread	bread	NN
9935	2762	13	-	-	HYPH
9935	2762	14	raising	raise	VBG
9935	2762	15	device	device	NN
9935	2762	16	may	may	MD
9935	2762	17	be	be	VB
9935	2762	18	constructed	construct	VBN
9935	2762	19	from	from	IN
9935	2762	20	a	a	DT
9935	2762	21	good	good	JJ
9935	2762	22	-	-	HYPH
9935	2762	23	sized	sized	JJ
9935	2762	24	wooden	wooden	JJ
9935	2762	25	box	box	NN
9935	2762	26	.	.	.
9935	2763	1	To	to	TO
9935	2763	2	make	make	VB
9935	2763	3	such	such	PDT
9935	2763	4	a	a	DT
9935	2763	5	device	device	NN
9935	2763	6	,	,	,
9935	2763	7	line	line	VB
9935	2763	8	the	the	DT
9935	2763	9	box	box	NN
9935	2763	10	with	with	IN
9935	2763	11	tin	tin	NN
9935	2763	12	or	or	CC
9935	2763	13	similar	similar	JJ
9935	2763	14	metal	metal	NN
9935	2763	15	and	and	CC
9935	2763	16	fit	fit	VB
9935	2763	17	it	-PRON-	PRP
9935	2763	18	with	with	IN
9935	2763	19	a	a	DT
9935	2763	20	door	door	NN
9935	2763	21	or	or	CC
9935	2763	22	a	a	DT
9935	2763	23	cover	cover	NN
9935	2763	24	that	that	WDT
9935	2763	25	may	may	MD
9935	2763	26	be	be	VB
9935	2763	27	closed	close	VBN
9935	2763	28	tight	tight	JJ
9935	2763	29	.	.	.
9935	2764	1	Make	make	VB
9935	2764	2	a	a	DT
9935	2764	3	hole	hole	NN
9935	2764	4	in	in	IN
9935	2764	5	one	one	CD
9935	2764	6	side	side	NN
9935	2764	7	of	of	IN
9935	2764	8	the	the	DT
9935	2764	9	box	box	NN
9935	2764	10	into	into	IN
9935	2764	11	which	which	WDT
9935	2764	12	to	to	TO
9935	2764	13	insert	insert	VB
9935	2764	14	a	a	DT
9935	2764	15	thermometer	thermometer	NN
9935	2764	16	,	,	,
9935	2764	17	and	and	CC
9935	2764	18	,	,	,
9935	2764	19	at	at	IN
9935	2764	20	about	about	IN
9935	2764	21	the	the	DT
9935	2764	22	center	center	NN
9935	2764	23	of	of	IN
9935	2764	24	the	the	DT
9935	2764	25	box	box	NN
9935	2764	26	,	,	,
9935	2764	27	place	place	VB
9935	2764	28	a	a	DT
9935	2764	29	shelf	shelf	NN
9935	2764	30	on	on	IN
9935	2764	31	which	which	WDT
9935	2764	32	to	to	TO
9935	2764	33	set	set	VB
9935	2764	34	the	the	DT
9935	2764	35	bowl	bowl	NN
9935	2764	36	or	or	CC
9935	2764	37	pan	pan	VB
9935	2764	38	containing	contain	VBG
9935	2764	39	the	the	DT
9935	2764	40	sponge	sponge	NN
9935	2764	41	or	or	CC
9935	2764	42	dough	dough	NN
9935	2764	43	.	.	.
9935	2765	1	For	for	IN
9935	2765	2	heating	heat	VBG
9935	2765	3	the	the	DT
9935	2765	4	interior	interior	NN
9935	2765	5	,	,	,
9935	2765	6	use	use	NN
9935	2765	7	may	may	MD
9935	2765	8	be	be	VB
9935	2765	9	made	make	VBN
9935	2765	10	of	of	IN
9935	2765	11	a	a	DT
9935	2765	12	single	single	JJ
9935	2765	13	gas	gas	NN
9935	2765	14	burner	burner	NN
9935	2765	15	,	,	,
9935	2765	16	an	an	DT
9935	2765	17	oil	oil	NN
9935	2765	18	lamp	lamp	NN
9935	2765	19	,	,	,
9935	2765	20	or	or	CC
9935	2765	21	any	any	DT
9935	2765	22	other	other	JJ
9935	2765	23	small	small	JJ
9935	2765	24	heating	heating	NN
9935	2765	25	device	device	NN
9935	2765	26	.	.	.
9935	2766	1	This	this	DT
9935	2766	2	should	should	MD
9935	2766	3	be	be	VB
9935	2766	4	placed	place	VBN
9935	2766	5	in	in	IN
9935	2766	6	the	the	DT
9935	2766	7	bottom	bottom	NN
9935	2766	8	of	of	IN
9935	2766	9	the	the	DT
9935	2766	10	box	box	NN
9935	2766	11	,	,	,
9935	2766	12	under	under	IN
9935	2766	13	the	the	DT
9935	2766	14	shelf	shelf	NN
9935	2766	15	,	,	,
9935	2766	16	and	and	CC
9935	2766	17	over	over	IN
9935	2766	18	it	-PRON-	PRP
9935	2766	19	should	should	MD
9935	2766	20	be	be	VB
9935	2766	21	placed	place	VBN
9935	2766	22	a	a	DT
9935	2766	23	pan	pan	NN
9935	2766	24	of	of	IN
9935	2766	25	water	water	NN
9935	2766	26	to	to	TO
9935	2766	27	keep	keep	VB
9935	2766	28	the	the	DT
9935	2766	29	air	air	NN
9935	2766	30	in	in	IN
9935	2766	31	the	the	DT
9935	2766	32	box	box	NN
9935	2766	33	moist	moist	NN
9935	2766	34	,	,	,
9935	2766	35	moist	moist	JJ
9935	2766	36	air	air	NN
9935	2766	37	being	be	VBG
9935	2766	38	essential	essential	JJ
9935	2766	39	to	to	IN
9935	2766	40	good	good	JJ
9935	2766	41	results	result	NNS
9935	2766	42	.	.	.
9935	2767	1	Where	where	WRB
9935	2767	2	large	large	JJ
9935	2767	3	quantities	quantity	NNS
9935	2767	4	of	of	IN
9935	2767	5	bread	bread	NN
9935	2767	6	must	must	MD
9935	2767	7	be	be	VB
9935	2767	8	baked	bake	VBN
9935	2767	9	regularly	regularly	RB
9935	2767	10	,	,	,
9935	2767	11	such	such	PDT
9935	2767	12	a	a	DT
9935	2767	13	device	device	NN
9935	2767	14	will	will	MD
9935	2767	15	prove	prove	VB
9935	2767	16	very	very	RB
9935	2767	17	satisfactory	satisfactory	JJ
9935	2767	18	.	.	.
9935	2768	1	The	the	DT
9935	2768	2	temperature	temperature	NN
9935	2768	3	inside	inside	RB
9935	2768	4	should	should	MD
9935	2768	5	be	be	VB
9935	2768	6	kept	keep	VBN
9935	2768	7	somewhere	somewhere	RB
9935	2768	8	in	in	IN
9935	2768	9	the	the	DT
9935	2768	10	neighborhood	neighborhood	NN
9935	2768	11	of	of	IN
9935	2768	12	95	95	CD
9935	2768	13	to	to	TO
9935	2768	14	105	105	CD
9935	2768	15	degrees	degree	NNS
9935	2768	16	Fahrenheit	Fahrenheit	NNP
9935	2768	17	if	if	IN
9935	2768	18	the	the	DT
9935	2768	19	bread	bread	NN
9935	2768	20	is	be	VBZ
9935	2768	21	to	to	TO
9935	2768	22	rise	rise	VB
9935	2768	23	rapidly	rapidly	RB
9935	2768	24	;	;	:
9935	2768	25	but	but	CC
9935	2768	26	it	-PRON-	PRP
9935	2768	27	may	may	MD
9935	2768	28	be	be	VB
9935	2768	29	kept	keep	VBN
9935	2768	30	from	from	IN
9935	2768	31	80	80	CD
9935	2768	32	to	to	TO
9935	2768	33	95	95	CD
9935	2768	34	degrees	degree	NNS
9935	2768	35	if	if	IN
9935	2768	36	slower	slow	JJR
9935	2768	37	rising	rise	VBG
9935	2768	38	is	be	VBZ
9935	2768	39	desired	desire	VBN
9935	2768	40	.	.	.
9935	2769	1	48	48	CD
9935	2769	2	.	.	.
9935	2770	1	Placing	place	VBG
9935	2770	2	the	the	DT
9935	2770	3	bowl	bowl	NN
9935	2770	4	containing	contain	VBG
9935	2770	5	the	the	DT
9935	2770	6	dough	dough	NN
9935	2770	7	mixture	mixture	VB
9935	2770	8	in	in	IN
9935	2770	9	a	a	DT
9935	2770	10	larger	large	JJR
9935	2770	11	vessel	vessel	NN
9935	2770	12	of	of	IN
9935	2770	13	hot	hot	JJ
9935	2770	14	water	water	NN
9935	2770	15	is	be	VBZ
9935	2770	16	a	a	DT
9935	2770	17	simple	simple	JJ
9935	2770	18	and	and	CC
9935	2770	19	satisfactory	satisfactory	JJ
9935	2770	20	way	way	NN
9935	2770	21	of	of	IN
9935	2770	22	obtaining	obtain	VBG
9935	2770	23	a	a	DT
9935	2770	24	uniform	uniform	JJ
9935	2770	25	temperature	temperature	NN
9935	2770	26	,	,	,
9935	2770	27	being	be	VBG
9935	2770	28	especially	especially	RB
9935	2770	29	desirable	desirable	JJ
9935	2770	30	for	for	IN
9935	2770	31	a	a	DT
9935	2770	32	sponge	sponge	NN
9935	2770	33	in	in	IN
9935	2770	34	the	the	DT
9935	2770	35	quick	quick	JJ
9935	2770	36	-	-	HYPH
9935	2770	37	process	process	NN
9935	2770	38	sponge	sponge	NN
9935	2770	39	method	method	NN
9935	2770	40	.	.	.
9935	2771	1	The	the	DT
9935	2771	2	water	water	NN
9935	2771	3	in	in	IN
9935	2771	4	the	the	DT
9935	2771	5	large	large	JJ
9935	2771	6	vessel	vessel	NN
9935	2771	7	should	should	MD
9935	2771	8	be	be	VB
9935	2771	9	at	at	IN
9935	2771	10	a	a	DT
9935	2771	11	temperature	temperature	NN
9935	2771	12	of	of	IN
9935	2771	13	about	about	RB
9935	2771	14	110	110	CD
9935	2771	15	to	to	TO
9935	2771	16	115	115	CD
9935	2771	17	degrees	degree	NNS
9935	2771	18	Fahrenheit	Fahrenheit	NNP
9935	2771	19	.	.	.
9935	2772	1	After	after	IN
9935	2772	2	the	the	DT
9935	2772	3	bowl	bowl	NN
9935	2772	4	of	of	IN
9935	2772	5	sponge	sponge	NN
9935	2772	6	or	or	CC
9935	2772	7	dough	dough	NN
9935	2772	8	is	be	VBZ
9935	2772	9	placed	place	VBN
9935	2772	10	in	in	IN
9935	2772	11	the	the	DT
9935	2772	12	water	water	NN
9935	2772	13	,	,	,
9935	2772	14	the	the	DT
9935	2772	15	large	large	JJ
9935	2772	16	vessel	vessel	NN
9935	2772	17	should	should	MD
9935	2772	18	be	be	VB
9935	2772	19	covered	cover	VBN
9935	2772	20	very	very	RB
9935	2772	21	carefully	carefully	RB
9935	2772	22	,	,	,
9935	2772	23	so	so	IN
9935	2772	24	that	that	IN
9935	2772	25	the	the	DT
9935	2772	26	heat	heat	NN
9935	2772	27	from	from	IN
9935	2772	28	the	the	DT
9935	2772	29	water	water	NN
9935	2772	30	will	will	MD
9935	2772	31	be	be	VB
9935	2772	32	retained	retain	VBN
9935	2772	33	.	.	.
9935	2773	1	To	to	TO
9935	2773	2	maintain	maintain	VB
9935	2773	3	the	the	DT
9935	2773	4	temperature	temperature	NN
9935	2773	5	in	in	IN
9935	2773	6	the	the	DT
9935	2773	7	vessel	vessel	NN
9935	2773	8	and	and	CC
9935	2773	9	thus	thus	RB
9935	2773	10	keep	keep	VB
9935	2773	11	it	-PRON-	PRP
9935	2773	12	right	right	JJ
9935	2773	13	for	for	IN
9935	2773	14	the	the	DT
9935	2773	15	bread	bread	NN
9935	2773	16	mixture	mixture	NN
9935	2773	17	,	,	,
9935	2773	18	the	the	DT
9935	2773	19	hot	hot	JJ
9935	2773	20	water	water	NN
9935	2773	21	has	have	VBZ
9935	2773	22	to	to	TO
9935	2773	23	be	be	VB
9935	2773	24	replenished	replenish	VBN
9935	2773	25	occasionally	occasionally	RB
9935	2773	26	.	.	.
9935	2774	1	If	if	IN
9935	2774	2	this	this	DT
9935	2774	3	is	be	VBZ
9935	2774	4	done	do	VBN
9935	2774	5	,	,	,
9935	2774	6	the	the	DT
9935	2774	7	sponge	sponge	NN
9935	2774	8	or	or	CC
9935	2774	9	dough	dough	NN
9935	2774	10	will	will	MD
9935	2774	11	be	be	VB
9935	2774	12	maintained	maintain	VBN
9935	2774	13	at	at	IN
9935	2774	14	a	a	DT
9935	2774	15	temperature	temperature	NN
9935	2774	16	of	of	IN
9935	2774	17	about	about	RB
9935	2774	18	90	90	CD
9935	2774	19	degrees	degree	NNS
9935	2774	20	and	and	CC
9935	2774	21	will	will	MD
9935	2774	22	therefore	therefore	RB
9935	2774	23	rise	rise	VB
9935	2774	24	rapidly	rapidly	RB
9935	2774	25	.	.	.
9935	2775	1	[	[	-LRB-
9935	2775	2	Illustration	illustration	NN
9935	2775	3	:	:	:
9935	2775	4	Fig	Fig	NNP
9935	2775	5	.	.	.
9935	2776	1	5	5	LS
9935	2776	2	]	]	-RRB-
9935	2776	3	49	49	CD
9935	2776	4	.	.	.
9935	2777	1	To	to	TO
9935	2777	2	insure	insure	VB
9935	2777	3	the	the	DT
9935	2777	4	best	good	JJS
9935	2777	5	results	result	NNS
9935	2777	6	with	with	IN
9935	2777	7	the	the	DT
9935	2777	8	rising	rise	VBG
9935	2777	9	of	of	IN
9935	2777	10	bread	bread	NN
9935	2777	11	mixtures	mixture	NNS
9935	2777	12	,	,	,
9935	2777	13	it	-PRON-	PRP
9935	2777	14	is	be	VBZ
9935	2777	15	advisable	advisable	JJ
9935	2777	16	,	,	,
9935	2777	17	for	for	IN
9935	2777	18	the	the	DT
9935	2777	19	beginner	beginner	NN
9935	2777	20	at	at	IN
9935	2777	21	least	least	JJS
9935	2777	22	,	,	,
9935	2777	23	to	to	TO
9935	2777	24	use	use	VB
9935	2777	25	a	a	DT
9935	2777	26	thermometer	thermometer	NN
9935	2777	27	for	for	IN
9935	2777	28	determining	determine	VBG
9935	2777	29	the	the	DT
9935	2777	30	temperature	temperature	NN
9935	2777	31	of	of	IN
9935	2777	32	air	air	NN
9935	2777	33	or	or	CC
9935	2777	34	water	water	NN
9935	2777	35	,	,	,
9935	2777	36	as	as	IN
9935	2777	37	this	this	DT
9935	2777	38	instrument	instrument	NN
9935	2777	39	will	will	MD
9935	2777	40	save	save	VB
9935	2777	41	considerable	considerable	JJ
9935	2777	42	time	time	NN
9935	2777	43	until	until	IN
9935	2777	44	experience	experience	NN
9935	2777	45	in	in	IN
9935	2777	46	judging	judge	VBG
9935	2777	47	such	such	JJ
9935	2777	48	matters	matter	NNS
9935	2777	49	has	have	VBZ
9935	2777	50	been	be	VBN
9935	2777	51	gained	gain	VBN
9935	2777	52	.	.	.
9935	2778	1	A	a	DT
9935	2778	2	Fahrenheit	Fahrenheit	NNP
9935	2778	3	thermometer	thermometer	NN
9935	2778	4	like	like	IN
9935	2778	5	that	that	DT
9935	2778	6	shown	show	VBN
9935	2778	7	in	in	IN
9935	2778	8	Fig	Fig	NNP
9935	2778	9	.	.	.
9935	2779	1	4	4	CD
9935	2779	2	is	be	VBZ
9935	2779	3	the	the	DT
9935	2779	4	ideal	ideal	JJ
9935	2779	5	kind	kind	NN
9935	2779	6	for	for	IN
9935	2779	7	use	use	NN
9935	2779	8	in	in	IN
9935	2779	9	bread	bread	NN
9935	2779	10	making	making	NN
9935	2779	11	.	.	.
9935	2780	1	As	as	IN
9935	2780	2	an	an	DT
9935	2780	3	aid	aid	NN
9935	2780	4	in	in	IN
9935	2780	5	this	this	DT
9935	2780	6	process	process	NN
9935	2780	7	,	,	,
9935	2780	8	there	there	EX
9935	2780	9	are	be	VBP
9935	2780	10	indicated	indicate	VBN
9935	2780	11	in	in	IN
9935	2780	12	this	this	DT
9935	2780	13	illustration	illustration	NN
9935	2780	14	the	the	DT
9935	2780	15	temperature	temperature	NN
9935	2780	16	at	at	IN
9935	2780	17	which	which	WDT
9935	2780	18	dough	dough	NN
9935	2780	19	should	should	MD
9935	2780	20	be	be	VB
9935	2780	21	kept	keep	VBN
9935	2780	22	for	for	IN
9935	2780	23	rising	rise	VBG
9935	2780	24	and	and	CC
9935	2780	25	the	the	DT
9935	2780	26	temperature	temperature	NN
9935	2780	27	at	at	IN
9935	2780	28	which	which	WDT
9935	2780	29	water	water	NN
9935	2780	30	should	should	MD
9935	2780	31	be	be	VB
9935	2780	32	kept	keep	VBN
9935	2780	33	outside	outside	IN
9935	2780	34	the	the	DT
9935	2780	35	bowl	bowl	NN
9935	2780	36	to	to	TO
9935	2780	37	maintain	maintain	VB
9935	2780	38	a	a	DT
9935	2780	39	temperature	temperature	NN
9935	2780	40	of	of	IN
9935	2780	41	75	75	CD
9935	2780	42	to	to	TO
9935	2780	43	90	90	CD
9935	2780	44	degrees	degree	NNS
9935	2780	45	in	in	IN
9935	2780	46	the	the	DT
9935	2780	47	dough	dough	NN
9935	2780	48	when	when	WRB
9935	2780	49	the	the	DT
9935	2780	50	plan	plan	NN
9935	2780	51	mentioned	mention	VBN
9935	2780	52	in	in	IN
9935	2780	53	Art	art	NN
9935	2780	54	.	.	.
9935	2781	1	48	48	CD
9935	2781	2	for	for	IN
9935	2781	3	keeping	keep	VBG
9935	2781	4	dough	dough	NN
9935	2781	5	at	at	IN
9935	2781	6	a	a	DT
9935	2781	7	uniform	uniform	JJ
9935	2781	8	temperature	temperature	NN
9935	2781	9	is	be	VBZ
9935	2781	10	followed	follow	VBN
9935	2781	11	.	.	.
9935	2782	1	In	in	IN
9935	2782	2	addition	addition	NN
9935	2782	3	,	,	,
9935	2782	4	the	the	DT
9935	2782	5	oven	oven	JJ
9935	2782	6	temperatures	temperature	NNS
9935	2782	7	for	for	IN
9935	2782	8	baking	bake	VBG
9935	2782	9	bread	bread	NN
9935	2782	10	and	and	CC
9935	2782	11	rolls	roll	NNS
9935	2782	12	,	,	,
9935	2782	13	which	which	WDT
9935	2782	14	are	be	VBP
9935	2782	15	explained	explain	VBN
9935	2782	16	later	later	RB
9935	2782	17	,	,	,
9935	2782	18	are	be	VBP
9935	2782	19	also	also	RB
9935	2782	20	shown	show	VBN
9935	2782	21	.	.	.
9935	2783	1	The	the	DT
9935	2783	2	temperature	temperature	NN
9935	2783	3	of	of	IN
9935	2783	4	water	water	NN
9935	2783	5	can	can	MD
9935	2783	6	,	,	,
9935	2783	7	however	however	RB
9935	2783	8	,	,	,
9935	2783	9	be	be	VB
9935	2783	10	determined	determine	VBN
9935	2783	11	fairly	fairly	RB
9935	2783	12	accurately	accurately	RB
9935	2783	13	with	with	IN
9935	2783	14	the	the	DT
9935	2783	15	hands	hand	NNS
9935	2783	16	.	.	.
9935	2784	1	If	if	IN
9935	2784	2	it	-PRON-	PRP
9935	2784	3	feels	feel	VBZ
9935	2784	4	very	very	RB
9935	2784	5	warm	warm	JJ
9935	2784	6	but	but	CC
9935	2784	7	does	do	VBZ
9935	2784	8	not	not	RB
9935	2784	9	burn	burn	VB
9935	2784	10	the	the	DT
9935	2784	11	hand	hand	NN
9935	2784	12	,	,	,
9935	2784	13	it	-PRON-	PRP
9935	2784	14	may	may	MD
9935	2784	15	be	be	VB
9935	2784	16	considered	consider	VBN
9935	2784	17	at	at	IN
9935	2784	18	about	about	RB
9935	2784	19	a	a	DT
9935	2784	20	temperature	temperature	NN
9935	2784	21	of	of	IN
9935	2784	22	110	110	CD
9935	2784	23	to	to	TO
9935	2784	24	115	115	CD
9935	2784	25	degrees	degree	NNS
9935	2784	26	.	.	.
9935	2785	1	In	in	IN
9935	2785	2	order	order	NN
9935	2785	3	to	to	TO
9935	2785	4	prevent	prevent	VB
9935	2785	5	the	the	DT
9935	2785	6	formation	formation	NN
9935	2785	7	of	of	IN
9935	2785	8	a	a	DT
9935	2785	9	hard	hard	JJ
9935	2785	10	surface	surface	NN
9935	2785	11	on	on	IN
9935	2785	12	the	the	DT
9935	2785	13	dough	dough	NN
9935	2785	14	,	,	,
9935	2785	15	the	the	DT
9935	2785	16	bowl	bowl	NN
9935	2785	17	in	in	IN
9935	2785	18	which	which	WDT
9935	2785	19	it	-PRON-	PRP
9935	2785	20	rises	rise	VBZ
9935	2785	21	should	should	MD
9935	2785	22	be	be	VB
9935	2785	23	kept	keep	VBN
9935	2785	24	tightly	tightly	RB
9935	2785	25	covered	cover	VBN
9935	2785	26	.	.	.
9935	2786	1	A	a	DT
9935	2786	2	further	further	JJ
9935	2786	3	means	mean	NNS
9935	2786	4	of	of	IN
9935	2786	5	preventing	prevent	VBG
9935	2786	6	this	this	DT
9935	2786	7	condition	condition	NN
9935	2786	8	consists	consist	VBZ
9935	2786	9	in	in	IN
9935	2786	10	oiling	oil	VBG
9935	2786	11	the	the	DT
9935	2786	12	surface	surface	NN
9935	2786	13	of	of	IN
9935	2786	14	the	the	DT
9935	2786	15	dough	dough	NN
9935	2786	16	;	;	:
9935	2786	17	that	that	RB
9935	2786	18	is	is	RB
9935	2786	19	,	,	,
9935	2786	20	brushing	brush	VBG
9935	2786	21	it	-PRON-	PRP
9935	2786	22	lightly	lightly	RB
9935	2786	23	with	with	IN
9935	2786	24	melted	melted	JJ
9935	2786	25	fat	fat	NN
9935	2786	26	.	.	.
9935	2787	1	In	in	IN
9935	2787	2	case	case	NN
9935	2787	3	a	a	DT
9935	2787	4	crust	crust	NN
9935	2787	5	does	do	VBZ
9935	2787	6	form	form	VB
9935	2787	7	,	,	,
9935	2787	8	it	-PRON-	PRP
9935	2787	9	should	should	MD
9935	2787	10	be	be	VB
9935	2787	11	well	well	RB
9935	2787	12	moistened	moisten	VBN
9935	2787	13	with	with	IN
9935	2787	14	water	water	NN
9935	2787	15	or	or	CC
9935	2787	16	milk	milk	NN
9935	2787	17	and	and	CC
9935	2787	18	allowed	allow	VBN
9935	2787	19	to	to	TO
9935	2787	20	soften	soften	VB
9935	2787	21	completely	completely	RB
9935	2787	22	before	before	IN
9935	2787	23	the	the	DT
9935	2787	24	next	next	JJ
9935	2787	25	kneading	kneading	NN
9935	2787	26	is	be	VBZ
9935	2787	27	begun	begin	VBN
9935	2787	28	.	.	.
9935	2788	1	[	[	-LRB-
9935	2788	2	Illustration	illustration	NN
9935	2788	3	:	:	:
9935	2788	4	Fig	Fig	NNP
9935	2788	5	.	.	.
9935	2789	1	6	6	CD
9935	2789	2	]	]	-RRB-
9935	2789	3	50	50	CD
9935	2789	4	.	.	.
9935	2790	1	Time	Time	NNP
9935	2790	2	Required	require	VBN
9935	2790	3	for	for	IN
9935	2790	4	Rising.--No	Rising.--No	NNP
9935	2790	5	definite	definite	JJ
9935	2790	6	rule	rule	NN
9935	2790	7	can	can	MD
9935	2790	8	be	be	VB
9935	2790	9	given	give	VBN
9935	2790	10	for	for	IN
9935	2790	11	the	the	DT
9935	2790	12	length	length	NN
9935	2790	13	of	of	IN
9935	2790	14	time	time	NN
9935	2790	15	required	require	VBN
9935	2790	16	for	for	IN
9935	2790	17	dough	dough	NN
9935	2790	18	to	to	TO
9935	2790	19	rise	rise	VB
9935	2790	20	,	,	,
9935	2790	21	for	for	IN
9935	2790	22	this	this	DT
9935	2790	23	depends	depend	VBZ
9935	2790	24	entirely	entirely	RB
9935	2790	25	on	on	IN
9935	2790	26	the	the	DT
9935	2790	27	activity	activity	NN
9935	2790	28	of	of	IN
9935	2790	29	the	the	DT
9935	2790	30	yeast	yeast	NN
9935	2790	31	.	.	.
9935	2791	1	If	if	IN
9935	2791	2	the	the	DT
9935	2791	3	yeast	yeast	NN
9935	2791	4	is	be	VBZ
9935	2791	5	active	active	JJ
9935	2791	6	,	,	,
9935	2791	7	the	the	DT
9935	2791	8	dough	dough	NN
9935	2791	9	will	will	MD
9935	2791	10	rise	rise	VB
9935	2791	11	quickly	quickly	RB
9935	2791	12	;	;	:
9935	2791	13	but	but	CC
9935	2791	14	if	if	IN
9935	2791	15	it	-PRON-	PRP
9935	2791	16	is	be	VBZ
9935	2791	17	not	not	RB
9935	2791	18	of	of	IN
9935	2791	19	good	good	JJ
9935	2791	20	quality	quality	NN
9935	2791	21	or	or	CC
9935	2791	22	if	if	IN
9935	2791	23	it	-PRON-	PRP
9935	2791	24	has	have	VBZ
9935	2791	25	been	be	VBN
9935	2791	26	killed	kill	VBN
9935	2791	27	or	or	CC
9935	2791	28	retarded	retard	VBN
9935	2791	29	in	in	IN
9935	2791	30	its	-PRON-	PRP$
9935	2791	31	growth	growth	NN
9935	2791	32	by	by	IN
9935	2791	33	improper	improper	JJ
9935	2791	34	handling	handling	NN
9935	2791	35	,	,	,
9935	2791	36	the	the	DT
9935	2791	37	dough	dough	NN
9935	2791	38	will	will	MD
9935	2791	39	rise	rise	VB
9935	2791	40	slowly	slowly	RB
9935	2791	41	.	.	.
9935	2792	1	Usually	usually	RB
9935	2792	2	,	,	,
9935	2792	3	dough	dough	NN
9935	2792	4	should	should	MD
9935	2792	5	be	be	VB
9935	2792	6	allowed	allow	VBN
9935	2792	7	to	to	TO
9935	2792	8	rise	rise	VB
9935	2792	9	until	until	IN
9935	2792	10	it	-PRON-	PRP
9935	2792	11	has	have	VBZ
9935	2792	12	doubled	double	VBN
9935	2792	13	in	in	IN
9935	2792	14	bulk	bulk	NN
9935	2792	15	.	.	.
9935	2793	1	A	a	DT
9935	2793	2	good	good	JJ
9935	2793	3	way	way	NN
9935	2793	4	in	in	IN
9935	2793	5	which	which	WDT
9935	2793	6	to	to	TO
9935	2793	7	determine	determine	VB
9935	2793	8	when	when	WRB
9935	2793	9	this	this	DT
9935	2793	10	takes	take	VBZ
9935	2793	11	place	place	NN
9935	2793	12	is	be	VBZ
9935	2793	13	to	to	TO
9935	2793	14	put	put	VB
9935	2793	15	a	a	DT
9935	2793	16	small	small	JJ
9935	2793	17	piece	piece	NN
9935	2793	18	of	of	IN
9935	2793	19	the	the	DT
9935	2793	20	dough	dough	NN
9935	2793	21	in	in	IN
9935	2793	22	a	a	DT
9935	2793	23	glass	glass	NN
9935	2793	24	,	,	,
9935	2793	25	such	such	JJ
9935	2793	26	as	as	IN
9935	2793	27	a	a	DT
9935	2793	28	measuring	measuring	NN
9935	2793	29	glass	glass	NN
9935	2793	30	,	,	,
9935	2793	31	a	a	DT
9935	2793	32	tumbler	tumbler	NN
9935	2793	33	,	,	,
9935	2793	34	or	or	CC
9935	2793	35	a	a	DT
9935	2793	36	jelly	jelly	JJ
9935	2793	37	glass	glass	NN
9935	2793	38	,	,	,
9935	2793	39	and	and	CC
9935	2793	40	mark	mark	VB
9935	2793	41	on	on	IN
9935	2793	42	this	this	DT
9935	2793	43	glass	glass	NN
9935	2793	44	where	where	WRB
9935	2793	45	the	the	DT
9935	2793	46	dough	dough	NN
9935	2793	47	should	should	MD
9935	2793	48	come	come	VB
9935	2793	49	when	when	WRB
9935	2793	50	it	-PRON-	PRP
9935	2793	51	has	have	VBZ
9935	2793	52	increased	increase	VBN
9935	2793	53	to	to	TO
9935	2793	54	twice	twice	PDT
9935	2793	55	its	-PRON-	PRP$
9935	2793	56	size	size	NN
9935	2793	57	.	.	.
9935	2794	1	This	this	DT
9935	2794	2	glass	glass	NN
9935	2794	3	set	set	VBD
9935	2794	4	beside	beside	IN
9935	2794	5	the	the	DT
9935	2794	6	vessel	vessel	NN
9935	2794	7	containing	contain	VBG
9935	2794	8	the	the	DT
9935	2794	9	dough	dough	NN
9935	2794	10	will	will	MD
9935	2794	11	show	show	VB
9935	2794	12	when	when	WRB
9935	2794	13	it	-PRON-	PRP
9935	2794	14	has	have	VBZ
9935	2794	15	risen	rise	VBN
9935	2794	16	sufficiently	sufficiently	RB
9935	2794	17	.	.	.
9935	2795	1	This	this	DT
9935	2795	2	plan	plan	NN
9935	2795	3	is	be	VBZ
9935	2795	4	illustrated	illustrate	VBN
9935	2795	5	in	in	IN
9935	2795	6	Figs	Figs	NNP
9935	2795	7	.	.	.
9935	2796	1	5	5	CD
9935	2796	2	and	and	CC
9935	2796	3	6	6	CD
9935	2796	4	.	.	.
9935	2797	1	Fig	fig	NN
9935	2797	2	.	.	.
9935	2798	1	5	5	CD
9935	2798	2	shows	show	VBZ
9935	2798	3	a	a	DT
9935	2798	4	glass	glass	NN
9935	2798	5	half	half	NN
9935	2798	6	filled	fill	VBN
9935	2798	7	with	with	IN
9935	2798	8	dough	dough	NN
9935	2798	9	and	and	CC
9935	2798	10	a	a	DT
9935	2798	11	bowl	bowl	NN
9935	2798	12	of	of	IN
9935	2798	13	bread	bread	NN
9935	2798	14	dough	dough	NN
9935	2798	15	ready	ready	JJ
9935	2798	16	to	to	TO
9935	2798	17	be	be	VB
9935	2798	18	placed	place	VBN
9935	2798	19	where	where	WRB
9935	2798	20	they	-PRON-	PRP
9935	2798	21	will	will	MD
9935	2798	22	keep	keep	VB
9935	2798	23	warm	warm	JJ
9935	2798	24	for	for	IN
9935	2798	25	the	the	DT
9935	2798	26	first	first	JJ
9935	2798	27	rising	rising	NN
9935	2798	28	;	;	:
9935	2798	29	and	and	CC
9935	2798	30	Fig	Fig	NNP
9935	2798	31	.	.	.
9935	2799	1	6	6	CD
9935	2799	2	shows	show	VBZ
9935	2799	3	the	the	DT
9935	2799	4	same	same	JJ
9935	2799	5	dough	dough	NN
9935	2799	6	after	after	IN
9935	2799	7	it	-PRON-	PRP
9935	2799	8	has	have	VBZ
9935	2799	9	doubled	double	VBN
9935	2799	10	in	in	IN
9935	2799	11	bulk	bulk	NN
9935	2799	12	,	,	,
9935	2799	13	as	as	IN
9935	2799	14	is	be	VBZ
9935	2799	15	evident	evident	JJ
9935	2799	16	from	from	IN
9935	2799	17	the	the	DT
9935	2799	18	fact	fact	NN
9935	2799	19	that	that	IN
9935	2799	20	the	the	DT
9935	2799	21	glass	glass	NN
9935	2799	22	is	be	VBZ
9935	2799	23	entirely	entirely	RB
9935	2799	24	full	full	JJ
9935	2799	25	.	.	.
9935	2800	1	KNEADING	KNEADING	NNP
9935	2800	2	THE	the	DT
9935	2800	3	DOUGH	DOUGH	NNP
9935	2800	4	[	[	-LRB-
9935	2800	5	Illustration	illustration	NN
9935	2800	6	:	:	:
9935	2800	7	Fig	Fig	NNP
9935	2800	8	.	.	.
9935	2801	1	7	7	LS
9935	2801	2	]	]	-RRB-
9935	2801	3	51	51	CD
9935	2801	4	.	.	.
9935	2802	1	Purpose	purpose	NN
9935	2802	2	of	of	IN
9935	2802	3	Kneading.--As	Kneading.--As	NNP
9935	2802	4	has	have	VBZ
9935	2802	5	been	be	VBN
9935	2802	6	pointed	point	VBN
9935	2802	7	out	out	RP
9935	2802	8	,	,	,
9935	2802	9	it	-PRON-	PRP
9935	2802	10	is	be	VBZ
9935	2802	11	necessary	necessary	JJ
9935	2802	12	to	to	TO
9935	2802	13	knead	knead	VB
9935	2802	14	dough	dough	NN
9935	2802	15	one	one	CD
9935	2802	16	or	or	CC
9935	2802	17	more	more	JJR
9935	2802	18	times	time	NNS
9935	2802	19	in	in	IN
9935	2802	20	the	the	DT
9935	2802	21	making	making	NN
9935	2802	22	of	of	IN
9935	2802	23	bread	bread	NN
9935	2802	24	,	,	,
9935	2802	25	the	the	DT
9935	2802	26	number	number	NN
9935	2802	27	of	of	IN
9935	2802	28	kneadings	kneading	NNS
9935	2802	29	depending	depend	VBG
9935	2802	30	on	on	IN
9935	2802	31	the	the	DT
9935	2802	32	method	method	NN
9935	2802	33	that	that	WDT
9935	2802	34	is	be	VBZ
9935	2802	35	employed	employ	VBN
9935	2802	36	.	.	.
9935	2803	1	The	the	DT
9935	2803	2	purpose	purpose	NN
9935	2803	3	of	of	IN
9935	2803	4	kneading	kneading	NN
9935	2803	5	is	be	VBZ
9935	2803	6	to	to	TO
9935	2803	7	work	work	VB
9935	2803	8	the	the	DT
9935	2803	9	dough	dough	NN
9935	2803	10	so	so	IN
9935	2803	11	as	as	IN
9935	2803	12	to	to	TO
9935	2803	13	distribute	distribute	VB
9935	2803	14	evenly	evenly	RB
9935	2803	15	the	the	DT
9935	2803	16	gas	gas	NN
9935	2803	17	that	that	WDT
9935	2803	18	is	be	VBZ
9935	2803	19	produced	produce	VBN
9935	2803	20	by	by	IN
9935	2803	21	the	the	DT
9935	2803	22	yeast	yeast	NN
9935	2803	23	,	,	,
9935	2803	24	to	to	TO
9935	2803	25	increase	increase	VB
9935	2803	26	the	the	DT
9935	2803	27	elasticity	elasticity	NN
9935	2803	28	of	of	IN
9935	2803	29	the	the	DT
9935	2803	30	gluten	gluten	NN
9935	2803	31	,	,	,
9935	2803	32	and	and	CC
9935	2803	33	to	to	TO
9935	2803	34	blend	blend	VB
9935	2803	35	the	the	DT
9935	2803	36	ingredients	ingredient	NNS
9935	2803	37	.	.	.
9935	2804	1	It	-PRON-	PRP
9935	2804	2	is	be	VBZ
9935	2804	3	a	a	DT
9935	2804	4	very	very	RB
9935	2804	5	important	important	JJ
9935	2804	6	part	part	NN
9935	2804	7	of	of	IN
9935	2804	8	the	the	DT
9935	2804	9	work	work	NN
9935	2804	10	of	of	IN
9935	2804	11	bread	bread	NN
9935	2804	12	making	making	NN
9935	2804	13	,	,	,
9935	2804	14	for	for	IN
9935	2804	15	to	to	IN
9935	2804	16	a	a	DT
9935	2804	17	great	great	JJ
9935	2804	18	extent	extent	NN
9935	2804	19	it	-PRON-	PRP
9935	2804	20	is	be	VBZ
9935	2804	21	responsible	responsible	JJ
9935	2804	22	for	for	IN
9935	2804	23	the	the	DT
9935	2804	24	texture	texture	NN
9935	2804	25	of	of	IN
9935	2804	26	the	the	DT
9935	2804	27	finished	finished	JJ
9935	2804	28	product	product	NN
9935	2804	29	.	.	.
9935	2805	1	At	at	IN
9935	2805	2	first	first	RB
9935	2805	3	,	,	,
9935	2805	4	kneading	kneading	NN
9935	2805	5	may	may	MD
9935	2805	6	be	be	VB
9935	2805	7	found	find	VBN
9935	2805	8	to	to	TO
9935	2805	9	be	be	VB
9935	2805	10	somewhat	somewhat	RB
9935	2805	11	difficult	difficult	JJ
9935	2805	12	,	,	,
9935	2805	13	but	but	CC
9935	2805	14	the	the	DT
9935	2805	15	beginner	beginner	NN
9935	2805	16	need	nee	MD
9935	2805	17	not	not	RB
9935	2805	18	become	become	VB
9935	2805	19	discouraged	discouraged	JJ
9935	2805	20	if	if	IN
9935	2805	21	she	-PRON-	PRP
9935	2805	22	is	be	VBZ
9935	2805	23	not	not	RB
9935	2805	24	proficient	proficient	JJ
9935	2805	25	at	at	IN
9935	2805	26	once	once	RB
9935	2805	27	,	,	,
9935	2805	28	because	because	IN
9935	2805	29	the	the	DT
9935	2805	30	skill	skill	NN
9935	2805	31	that	that	WDT
9935	2805	32	is	be	VBZ
9935	2805	33	necessary	necessary	JJ
9935	2805	34	to	to	TO
9935	2805	35	knead	knead	VB
9935	2805	36	the	the	DT
9935	2805	37	bread	bread	NN
9935	2805	38	successfully	successfully	RB
9935	2805	39	comes	come	VBZ
9935	2805	40	with	with	IN
9935	2805	41	practice	practice	NN
9935	2805	42	.	.	.
9935	2806	1	So	so	RB
9935	2806	2	that	that	IN
9935	2806	3	the	the	DT
9935	2806	4	best	good	JJS
9935	2806	5	results	result	NNS
9935	2806	6	may	may	MD
9935	2806	7	be	be	VB
9935	2806	8	attained	attain	VBN
9935	2806	9	,	,	,
9935	2806	10	however	however	RB
9935	2806	11	,	,	,
9935	2806	12	it	-PRON-	PRP
9935	2806	13	is	be	VBZ
9935	2806	14	advisable	advisable	JJ
9935	2806	15	that	that	IN
9935	2806	16	the	the	DT
9935	2806	17	purpose	purpose	NN
9935	2806	18	for	for	IN
9935	2806	19	which	which	WDT
9935	2806	20	the	the	DT
9935	2806	21	kneading	kneading	NN
9935	2806	22	is	be	VBZ
9935	2806	23	done	do	VBN
9935	2806	24	be	be	VB
9935	2806	25	kept	keep	VBN
9935	2806	26	constantly	constantly	RB
9935	2806	27	before	before	IN
9935	2806	28	the	the	DT
9935	2806	29	mind	mind	NN
9935	2806	30	during	during	IN
9935	2806	31	the	the	DT
9935	2806	32	process	process	NN
9935	2806	33	.	.	.
9935	2807	1	[	[	-LRB-
9935	2807	2	Illustration	illustration	NN
9935	2807	3	:	:	:
9935	2807	4	Fig	Fig	NNP
9935	2807	5	.	.	.
9935	2808	1	8	8	LS
9935	2808	2	]	]	-RRB-
9935	2808	3	[	[	-LRB-
9935	2808	4	Illustration	illustration	NN
9935	2808	5	:	:	:
9935	2808	6	Fig	Fig	NNP
9935	2808	7	.	.	.
9935	2809	1	9	9	CD
9935	2809	2	]	]	-RRB-
9935	2809	3	52	52	CD
9935	2809	4	.	.	.
9935	2810	1	Kneading	knead	VBG
9935	2810	2	Motions.--Several	motions.--several	JJ
9935	2810	3	motions	motion	NNS
9935	2810	4	are	be	VBP
9935	2810	5	involved	involve	VBN
9935	2810	6	in	in	IN
9935	2810	7	the	the	DT
9935	2810	8	kneading	kneading	NN
9935	2810	9	of	of	IN
9935	2810	10	bread	bread	NN
9935	2810	11	,	,	,
9935	2810	12	and	and	CC
9935	2810	13	these	these	DT
9935	2810	14	are	be	VBP
9935	2810	15	illustrated	illustrate	VBN
9935	2810	16	in	in	IN
9935	2810	17	Figs	Figs	NNP
9935	2810	18	.	.	.
9935	2811	1	7	7	CD
9935	2811	2	to	to	TO
9935	2811	3	10	10	CD
9935	2811	4	.	.	.
9935	2812	1	In	in	IN
9935	2812	2	order	order	NN
9935	2812	3	to	to	TO
9935	2812	4	carry	carry	VB
9935	2812	5	out	out	RP
9935	2812	6	the	the	DT
9935	2812	7	kneading	kneading	NN
9935	2812	8	process	process	NN
9935	2812	9	,	,	,
9935	2812	10	first	first	RB
9935	2812	11	cover	cover	NN
9935	2812	12	lightly	lightly	RB
9935	2812	13	with	with	IN
9935	2812	14	flour	flour	NN
9935	2812	15	the	the	DT
9935	2812	16	surface	surface	NN
9935	2812	17	on	on	IN
9935	2812	18	which	which	WDT
9935	2812	19	the	the	DT
9935	2812	20	kneading	kneading	NN
9935	2812	21	is	be	VBZ
9935	2812	22	to	to	TO
9935	2812	23	be	be	VB
9935	2812	24	done	do	VBN
9935	2812	25	;	;	:
9935	2812	26	this	this	DT
9935	2812	27	may	may	MD
9935	2812	28	be	be	VB
9935	2812	29	a	a	DT
9935	2812	30	suitable	suitable	JJ
9935	2812	31	table	table	NN
9935	2812	32	top	top	NN
9935	2812	33	or	or	CC
9935	2812	34	a	a	DT
9935	2812	35	molding	molding	NN
9935	2812	36	board	board	NN
9935	2812	37	placed	place	VBN
9935	2812	38	on	on	IN
9935	2812	39	a	a	DT
9935	2812	40	table	table	NN
9935	2812	41	.	.	.
9935	2813	1	Then	then	RB
9935	2813	2	remove	remove	VB
9935	2813	3	the	the	DT
9935	2813	4	dough	dough	NN
9935	2813	5	from	from	IN
9935	2813	6	the	the	DT
9935	2813	7	mixing	mix	VBG
9935	2813	8	bowl	bowl	NN
9935	2813	9	with	with	IN
9935	2813	10	the	the	DT
9935	2813	11	aid	aid	NN
9935	2813	12	of	of	IN
9935	2813	13	a	a	DT
9935	2813	14	case	case	NN
9935	2813	15	knife	knife	NN
9935	2813	16	or	or	CC
9935	2813	17	a	a	DT
9935	2813	18	spatula	spatula	NN
9935	2813	19	,	,	,
9935	2813	20	in	in	IN
9935	2813	21	the	the	DT
9935	2813	22	manner	manner	NN
9935	2813	23	shown	show	VBN
9935	2813	24	in	in	IN
9935	2813	25	Fig	Fig	NNP
9935	2813	26	.	.	.
9935	2814	1	6	6	CD
9935	2814	2	,	,	,
9935	2814	3	and	and	CC
9935	2814	4	place	place	VB
9935	2814	5	it	-PRON-	PRP
9935	2814	6	on	on	IN
9935	2814	7	the	the	DT
9935	2814	8	floured	floured	JJ
9935	2814	9	surface	surface	NN
9935	2814	10	.	.	.
9935	2815	1	Sift	sift	VB
9935	2815	2	a	a	DT
9935	2815	3	little	little	JJ
9935	2815	4	flour	flour	NN
9935	2815	5	over	over	IN
9935	2815	6	the	the	DT
9935	2815	7	dough	dough	NN
9935	2815	8	,	,	,
9935	2815	9	so	so	IN
9935	2815	10	that	that	IN
9935	2815	11	it	-PRON-	PRP
9935	2815	12	appears	appear	VBZ
9935	2815	13	as	as	IN
9935	2815	14	in	in	IN
9935	2815	15	Fig	Fig	NNP
9935	2815	16	.	.	.
9935	2816	1	7	7	CD
9935	2816	2	,	,	,
9935	2816	3	and	and	CC
9935	2816	4	flatten	flatten	VB
9935	2816	5	it	-PRON-	PRP
9935	2816	6	slightly	slightly	RB
9935	2816	7	by	by	IN
9935	2816	8	patting	pat	VBG
9935	2816	9	it	-PRON-	PRP
9935	2816	10	gently	gently	RB
9935	2816	11	.	.	.
9935	2817	1	Next	next	RB
9935	2817	2	,	,	,
9935	2817	3	with	with	IN
9935	2817	4	the	the	DT
9935	2817	5	fingers	finger	NNS
9935	2817	6	placed	place	VBN
9935	2817	7	as	as	IN
9935	2817	8	shown	show	VBN
9935	2817	9	in	in	IN
9935	2817	10	Fig	Fig	NNP
9935	2817	11	.	.	.
9935	2818	1	8	8	LS
9935	2818	2	,	,	,
9935	2818	3	take	take	VB
9935	2818	4	hold	hold	NN
9935	2818	5	of	of	IN
9935	2818	6	the	the	DT
9935	2818	7	edge	edge	NN
9935	2818	8	of	of	IN
9935	2818	9	the	the	DT
9935	2818	10	mass	mass	NN
9935	2818	11	at	at	IN
9935	2818	12	the	the	DT
9935	2818	13	side	side	NN
9935	2818	14	farthest	farthest	NN
9935	2818	15	from	from	IN
9935	2818	16	you	-PRON-	PRP
9935	2818	17	and	and	CC
9935	2818	18	fold	fold	VB
9935	2818	19	the	the	DT
9935	2818	20	dough	dough	NN
9935	2818	21	over	over	IN
9935	2818	22	the	the	DT
9935	2818	23	edge	edge	NN
9935	2818	24	nearest	near	RBS
9935	2818	25	you	-PRON-	PRP
9935	2818	26	,	,	,
9935	2818	27	as	as	IN
9935	2818	28	Fig	Fig	NNP
9935	2818	29	.	.	.
9935	2819	1	9	9	CD
9935	2819	2	illustrates	illustrate	NNS
9935	2819	3	.	.	.
9935	2820	1	Then	then	RB
9935	2820	2	work	work	VB
9935	2820	3	the	the	DT
9935	2820	4	dough	dough	NN
9935	2820	5	with	with	IN
9935	2820	6	a	a	DT
9935	2820	7	downward	downward	JJ
9935	2820	8	pressure	pressure	NN
9935	2820	9	and	and	CC
9935	2820	10	,	,	,
9935	2820	11	as	as	IN
9935	2820	12	indicated	indicate	VBN
9935	2820	13	in	in	IN
9935	2820	14	Fig	Fig	NNP
9935	2820	15	.	.	.
9935	2821	1	10	10	CD
9935	2821	2	,	,	,
9935	2821	3	push	push	VB
9935	2821	4	it	-PRON-	PRP
9935	2821	5	out	out	RP
9935	2821	6	with	with	IN
9935	2821	7	the	the	DT
9935	2821	8	palms	palm	NNS
9935	2821	9	of	of	IN
9935	2821	10	the	the	DT
9935	2821	11	hands	hand	NNS
9935	2821	12	.	.	.
9935	2822	1	With	with	IN
9935	2822	2	the	the	DT
9935	2822	3	motion	motion	NN
9935	2822	4	completed	complete	VBN
9935	2822	5	,	,	,
9935	2822	6	turn	turn	VB
9935	2822	7	the	the	DT
9935	2822	8	entire	entire	JJ
9935	2822	9	mass	mass	NN
9935	2822	10	around	around	RB
9935	2822	11	and	and	CC
9935	2822	12	knead	knead	VB
9935	2822	13	it	-PRON-	PRP
9935	2822	14	in	in	IN
9935	2822	15	the	the	DT
9935	2822	16	same	same	JJ
9935	2822	17	way	way	NN
9935	2822	18	in	in	IN
9935	2822	19	another	another	DT
9935	2822	20	direction	direction	NN
9935	2822	21	.	.	.
9935	2823	1	Continue	continue	VB
9935	2823	2	the	the	DT
9935	2823	3	kneading	kneading	NN
9935	2823	4	by	by	IN
9935	2823	5	repeating	repeat	VBG
9935	2823	6	these	these	DT
9935	2823	7	motions	motion	NNS
9935	2823	8	until	until	IN
9935	2823	9	the	the	DT
9935	2823	10	dough	dough	NN
9935	2823	11	has	have	VBZ
9935	2823	12	a	a	DT
9935	2823	13	smooth	smooth	JJ
9935	2823	14	appearance	appearance	NN
9935	2823	15	,	,	,
9935	2823	16	is	be	VBZ
9935	2823	17	elastic	elastic	JJ
9935	2823	18	,	,	,
9935	2823	19	does	do	VBZ
9935	2823	20	not	not	RB
9935	2823	21	stick	stick	VB
9935	2823	22	to	to	IN
9935	2823	23	either	either	CC
9935	2823	24	the	the	DT
9935	2823	25	hands	hand	NNS
9935	2823	26	or	or	CC
9935	2823	27	the	the	DT
9935	2823	28	board	board	NN
9935	2823	29	,	,	,
9935	2823	30	and	and	CC
9935	2823	31	rises	rise	VBZ
9935	2823	32	quickly	quickly	RB
9935	2823	33	when	when	WRB
9935	2823	34	it	-PRON-	PRP
9935	2823	35	is	be	VBZ
9935	2823	36	pressed	press	VBN
9935	2823	37	down	down	RP
9935	2823	38	.	.	.
9935	2824	1	[	[	-LRB-
9935	2824	2	Illustration	illustration	NN
9935	2824	3	:	:	:
9935	2824	4	Fig	Fig	NNP
9935	2824	5	.	.	.
9935	2825	1	10	10	LS
9935	2825	2	]	]	-RRB-
9935	2825	3	To	to	TO
9935	2825	4	prevent	prevent	VB
9935	2825	5	the	the	DT
9935	2825	6	dough	dough	NN
9935	2825	7	from	from	IN
9935	2825	8	sticking	stick	VBG
9935	2825	9	to	to	IN
9935	2825	10	the	the	DT
9935	2825	11	hands	hand	NNS
9935	2825	12	and	and	CC
9935	2825	13	the	the	DT
9935	2825	14	board	board	NN
9935	2825	15	,	,	,
9935	2825	16	flour	flour	NN
9935	2825	17	should	should	MD
9935	2825	18	be	be	VB
9935	2825	19	added	add	VBN
9935	2825	20	gradually	gradually	RB
9935	2825	21	during	during	IN
9935	2825	22	the	the	DT
9935	2825	23	process	process	NN
9935	2825	24	of	of	IN
9935	2825	25	kneading	kneading	NN
9935	2825	26	,	,	,
9935	2825	27	but	but	CC
9935	2825	28	care	care	NN
9935	2825	29	should	should	MD
9935	2825	30	be	be	VB
9935	2825	31	taken	take	VBN
9935	2825	32	not	not	RB
9935	2825	33	to	to	TO
9935	2825	34	use	use	VB
9935	2825	35	too	too	RB
9935	2825	36	much	much	JJ
9935	2825	37	flour	flour	NN
9935	2825	38	for	for	IN
9935	2825	39	this	this	DT
9935	2825	40	purpose	purpose	NN
9935	2825	41	.	.	.
9935	2826	1	The	the	DT
9935	2826	2	lightness	lightness	NN
9935	2826	3	and	and	CC
9935	2826	4	sponginess	sponginess	NN
9935	2826	5	of	of	IN
9935	2826	6	the	the	DT
9935	2826	7	finished	finished	JJ
9935	2826	8	loaf	loaf	NN
9935	2826	9	depend	depend	VBP
9935	2826	10	largely	largely	RB
9935	2826	11	on	on	IN
9935	2826	12	the	the	DT
9935	2826	13	quantity	quantity	NN
9935	2826	14	of	of	IN
9935	2826	15	flour	flour	NN
9935	2826	16	used	use	VBN
9935	2826	17	at	at	IN
9935	2826	18	this	this	DT
9935	2826	19	time	time	NN
9935	2826	20	,	,	,
9935	2826	21	so	so	IN
9935	2826	22	that	that	IN
9935	2826	23	if	if	IN
9935	2826	24	the	the	DT
9935	2826	25	dough	dough	NN
9935	2826	26	is	be	VBZ
9935	2826	27	made	make	VBN
9935	2826	28	too	too	RB
9935	2826	29	stiff	stiff	JJ
9935	2826	30	with	with	IN
9935	2826	31	flour	flour	NN
9935	2826	32	,	,	,
9935	2826	33	the	the	DT
9935	2826	34	bread	bread	NN
9935	2826	35	will	will	MD
9935	2826	36	be	be	VB
9935	2826	37	hard	hard	JJ
9935	2826	38	and	and	CC
9935	2826	39	close	close	JJ
9935	2826	40	after	after	IN
9935	2826	41	it	-PRON-	PRP
9935	2826	42	is	be	VBZ
9935	2826	43	baked	bake	VBN
9935	2826	44	.	.	.
9935	2827	1	As	as	RB
9935	2827	2	soon	soon	RB
9935	2827	3	as	as	IN
9935	2827	4	the	the	DT
9935	2827	5	dough	dough	NN
9935	2827	6	can	can	MD
9935	2827	7	be	be	VB
9935	2827	8	kneaded	knead	VBN
9935	2827	9	without	without	IN
9935	2827	10	its	-PRON-	PRP$
9935	2827	11	sticking	sticking	NN
9935	2827	12	to	to	IN
9935	2827	13	either	either	CC
9935	2827	14	the	the	DT
9935	2827	15	hands	hand	NNS
9935	2827	16	or	or	CC
9935	2827	17	the	the	DT
9935	2827	18	board	board	NN
9935	2827	19	,	,	,
9935	2827	20	no	no	DT
9935	2827	21	more	more	JJR
9935	2827	22	flour	flour	NN
9935	2827	23	need	nee	MD
9935	2827	24	be	be	VB
9935	2827	25	added	add	VBN
9935	2827	26	;	;	:
9935	2827	27	but	but	CC
9935	2827	28	,	,	,
9935	2827	29	in	in	IN
9935	2827	30	case	case	NN
9935	2827	31	too	too	RB
9935	2827	32	much	much	JJ
9935	2827	33	flour	flour	NN
9935	2827	34	is	be	VBZ
9935	2827	35	used	use	VBN
9935	2827	36	,	,	,
9935	2827	37	the	the	DT
9935	2827	38	dough	dough	NN
9935	2827	39	may	may	MD
9935	2827	40	be	be	VB
9935	2827	41	softened	soften	VBN
9935	2827	42	by	by	IN
9935	2827	43	means	mean	NNS
9935	2827	44	of	of	IN
9935	2827	45	milk	milk	NN
9935	2827	46	or	or	CC
9935	2827	47	water	water	NN
9935	2827	48	.	.	.
9935	2828	1	Such	such	JJ
9935	2828	2	dough	dough	NN
9935	2828	3	,	,	,
9935	2828	4	however	however	RB
9935	2828	5	,	,	,
9935	2828	6	is	be	VBZ
9935	2828	7	not	not	RB
9935	2828	8	so	so	RB
9935	2828	9	satisfactory	satisfactory	JJ
9935	2828	10	as	as	IN
9935	2828	11	that	that	DT
9935	2828	12	which	which	WDT
9935	2828	13	does	do	VBZ
9935	2828	14	not	not	RB
9935	2828	15	have	have	VB
9935	2828	16	to	to	TO
9935	2828	17	be	be	VB
9935	2828	18	softened	soften	VBN
9935	2828	19	.	.	.
9935	2829	1	SHAPING	shape	VBG
9935	2829	2	THE	the	DT
9935	2829	3	DOUGH	dough	NN
9935	2829	4	INTO	into	VB
9935	2829	5	LOAVES	loaves	JJ
9935	2829	6	53	53	CD
9935	2829	7	.	.	.
9935	2830	1	After	after	IN
9935	2830	2	the	the	DT
9935	2830	3	dough	dough	NN
9935	2830	4	is	be	VBZ
9935	2830	5	properly	properly	RB
9935	2830	6	kneaded	knead	VBN
9935	2830	7	in	in	IN
9935	2830	8	the	the	DT
9935	2830	9	manner	manner	NN
9935	2830	10	just	just	RB
9935	2830	11	explained	explain	VBD
9935	2830	12	,	,	,
9935	2830	13	it	-PRON-	PRP
9935	2830	14	is	be	VBZ
9935	2830	15	placed	place	VBN
9935	2830	16	in	in	IN
9935	2830	17	the	the	DT
9935	2830	18	mixing	mix	VBG
9935	2830	19	bowl	bowl	NN
9935	2830	20	and	and	CC
9935	2830	21	allowed	allow	VBN
9935	2830	22	to	to	TO
9935	2830	23	rise	rise	VB
9935	2830	24	again	again	RB
9935	2830	25	.	.	.
9935	2831	1	When	when	WRB
9935	2831	2	it	-PRON-	PRP
9935	2831	3	has	have	VBZ
9935	2831	4	risen	rise	VBN
9935	2831	5	sufficiently	sufficiently	RB
9935	2831	6	for	for	IN
9935	2831	7	the	the	DT
9935	2831	8	last	last	JJ
9935	2831	9	time	time	NN
9935	2831	10	,	,	,
9935	2831	11	depending	depend	VBG
9935	2831	12	on	on	IN
9935	2831	13	the	the	DT
9935	2831	14	process	process	NN
9935	2831	15	employed	employ	VBN
9935	2831	16	,	,	,
9935	2831	17	it	-PRON-	PRP
9935	2831	18	should	should	MD
9935	2831	19	be	be	VB
9935	2831	20	kneaded	knead	VBN
9935	2831	21	again	again	RB
9935	2831	22	,	,	,
9935	2831	23	if	if	IN
9935	2831	24	it	-PRON-	PRP
9935	2831	25	must	must	MD
9935	2831	26	be	be	VB
9935	2831	27	reduced	reduce	VBN
9935	2831	28	in	in	IN
9935	2831	29	size	size	NN
9935	2831	30	,	,	,
9935	2831	31	and	and	CC
9935	2831	32	then	then	RB
9935	2831	33	shaped	shape	VBD
9935	2831	34	into	into	IN
9935	2831	35	loaves	loaf	NNS
9935	2831	36	and	and	CC
9935	2831	37	put	put	VBD
9935	2831	38	in	in	IN
9935	2831	39	the	the	DT
9935	2831	40	pans	pan	NNS
9935	2831	41	.	.	.
9935	2832	1	Here	here	RB
9935	2832	2	,	,	,
9935	2832	3	again	again	RB
9935	2832	4	,	,	,
9935	2832	5	much	much	JJ
9935	2832	6	care	care	NN
9935	2832	7	should	should	MD
9935	2832	8	be	be	VB
9935	2832	9	exercised	exercise	VBN
9935	2832	10	,	,	,
9935	2832	11	for	for	IN
9935	2832	12	the	the	DT
9935	2832	13	way	way	NN
9935	2832	14	in	in	IN
9935	2832	15	which	which	WDT
9935	2832	16	bread	bread	NN
9935	2832	17	is	be	VBZ
9935	2832	18	prepared	prepare	VBN
9935	2832	19	for	for	IN
9935	2832	20	the	the	DT
9935	2832	21	pans	pan	NNS
9935	2832	22	has	have	VBZ
9935	2832	23	much	much	JJ
9935	2832	24	to	to	TO
9935	2832	25	do	do	VB
9935	2832	26	with	with	IN
9935	2832	27	the	the	DT
9935	2832	28	shape	shape	NN
9935	2832	29	of	of	IN
9935	2832	30	the	the	DT
9935	2832	31	loaf	loaf	NNS
9935	2832	32	after	after	IN
9935	2832	33	it	-PRON-	PRP
9935	2832	34	is	be	VBZ
9935	2832	35	baked	bake	VBN
9935	2832	36	.	.	.
9935	2833	1	[	[	-LRB-
9935	2833	2	Illustration	illustration	NN
9935	2833	3	:	:	:
9935	2833	4	Fig	Fig	NNP
9935	2833	5	.	.	.
9935	2834	1	11	11	CD
9935	2834	2	]	]	-RRB-
9935	2834	3	54	54	CD
9935	2834	4	.	.	.
9935	2835	1	In	in	IN
9935	2835	2	order	order	NN
9935	2835	3	to	to	TO
9935	2835	4	shape	shape	VB
9935	2835	5	the	the	DT
9935	2835	6	dough	dough	NN
9935	2835	7	into	into	IN
9935	2835	8	loaves	loaf	NNS
9935	2835	9	,	,	,
9935	2835	10	first	first	RB
9935	2835	11	loosen	loosen	VB
9935	2835	12	it	-PRON-	PRP
9935	2835	13	from	from	IN
9935	2835	14	the	the	DT
9935	2835	15	sides	side	NNS
9935	2835	16	of	of	IN
9935	2835	17	the	the	DT
9935	2835	18	mixing	mix	VBG
9935	2835	19	bowl	bowl	NN
9935	2835	20	,	,	,
9935	2835	21	using	use	VBG
9935	2835	22	a	a	DT
9935	2835	23	knife	knife	NN
9935	2835	24	or	or	CC
9935	2835	25	a	a	DT
9935	2835	26	spatula	spatula	NN
9935	2835	27	for	for	IN
9935	2835	28	this	this	DT
9935	2835	29	purpose	purpose	NN
9935	2835	30	,	,	,
9935	2835	31	and	and	CC
9935	2835	32	then	then	RB
9935	2835	33	turn	turn	VB
9935	2835	34	it	-PRON-	PRP
9935	2835	35	out	out	RP
9935	2835	36	on	on	IN
9935	2835	37	a	a	DT
9935	2835	38	flat	flat	JJ
9935	2835	39	surface	surface	NN
9935	2835	40	on	on	IN
9935	2835	41	which	which	WDT
9935	2835	42	flour	flour	NN
9935	2835	43	has	have	VBZ
9935	2835	44	been	be	VBN
9935	2835	45	sprinkled	sprinkle	VBN
9935	2835	46	,	,	,
9935	2835	47	as	as	IN
9935	2835	48	in	in	IN
9935	2835	49	preparing	prepare	VBG
9935	2835	50	for	for	IN
9935	2835	51	kneading	kneading	NN
9935	2835	52	.	.	.
9935	2836	1	Knead	knead	VB
9935	2836	2	the	the	DT
9935	2836	3	dough	dough	NN
9935	2836	4	a	a	DT
9935	2836	5	little	little	JJ
9935	2836	6	,	,	,
9935	2836	7	and	and	CC
9935	2836	8	then	then	RB
9935	2836	9	cut	cut	VB
9935	2836	10	it	-PRON-	PRP
9935	2836	11	into	into	IN
9935	2836	12	pieces	piece	NNS
9935	2836	13	that	that	WDT
9935	2836	14	will	will	MD
9935	2836	15	be	be	VB
9935	2836	16	the	the	DT
9935	2836	17	correct	correct	JJ
9935	2836	18	size	size	NN
9935	2836	19	for	for	IN
9935	2836	20	the	the	DT
9935	2836	21	pans	pan	NNS
9935	2836	22	in	in	IN
9935	2836	23	which	which	WDT
9935	2836	24	the	the	DT
9935	2836	25	loaves	loaf	NNS
9935	2836	26	are	be	VBP
9935	2836	27	to	to	TO
9935	2836	28	be	be	VB
9935	2836	29	baked	bake	VBN
9935	2836	30	,	,	,
9935	2836	31	as	as	IN
9935	2836	32	shown	show	VBN
9935	2836	33	at	at	IN
9935	2836	34	the	the	DT
9935	2836	35	right	right	NN
9935	2836	36	in	in	IN
9935	2836	37	Fig	Fig	NNP
9935	2836	38	.	.	.
9935	2837	1	11	11	CD
9935	2837	2	.	.	.
9935	2838	1	Dust	dust	VB
9935	2838	2	each	each	DT
9935	2838	3	piece	piece	NN
9935	2838	4	with	with	IN
9935	2838	5	a	a	DT
9935	2838	6	small	small	JJ
9935	2838	7	quantity	quantity	NN
9935	2838	8	of	of	IN
9935	2838	9	flour	flour	NN
9935	2838	10	and	and	CC
9935	2838	11	knead	knead	VB
9935	2838	12	it	-PRON-	PRP
9935	2838	13	until	until	IN
9935	2838	14	the	the	DT
9935	2838	15	large	large	JJ
9935	2838	16	bubbles	bubble	NNS
9935	2838	17	of	of	IN
9935	2838	18	gas	gas	NN
9935	2838	19	it	-PRON-	PRP
9935	2838	20	contains	contain	VBZ
9935	2838	21	are	be	VBP
9935	2838	22	worked	work	VBN
9935	2838	23	out	out	RP
9935	2838	24	and	and	CC
9935	2838	25	it	-PRON-	PRP
9935	2838	26	is	be	VBZ
9935	2838	27	smooth	smooth	JJ
9935	2838	28	and	and	CC
9935	2838	29	round	round	JJ
9935	2838	30	.	.	.
9935	2839	1	In	in	IN
9935	2839	2	working	work	VBG
9935	2839	3	it	-PRON-	PRP
9935	2839	4	,	,	,
9935	2839	5	stretch	stretch	VB
9935	2839	6	the	the	DT
9935	2839	7	under	under	IN
9935	2839	8	side	side	NN
9935	2839	9	,	,	,
9935	2839	10	which	which	WDT
9935	2839	11	is	be	VBZ
9935	2839	12	to	to	TO
9935	2839	13	be	be	VB
9935	2839	14	the	the	DT
9935	2839	15	top	top	NN
9935	2839	16	of	of	IN
9935	2839	17	the	the	DT
9935	2839	18	loaf	loaf	NN
9935	2839	19	,	,	,
9935	2839	20	and	and	CC
9935	2839	21	form	form	VB
9935	2839	22	it	-PRON-	PRP
9935	2839	23	into	into	IN
9935	2839	24	a	a	DT
9935	2839	25	roll	roll	NN
9935	2839	26	that	that	WDT
9935	2839	27	is	be	VBZ
9935	2839	28	as	as	RB
9935	2839	29	long	long	JJ
9935	2839	30	and	and	CC
9935	2839	31	half	half	NN
9935	2839	32	as	as	RB
9935	2839	33	high	high	JJ
9935	2839	34	as	as	IN
9935	2839	35	the	the	DT
9935	2839	36	pan	pan	NN
9935	2839	37	and	and	CC
9935	2839	38	as	as	RB
9935	2839	39	thick	thick	JJ
9935	2839	40	at	at	IN
9935	2839	41	each	each	DT
9935	2839	42	end	end	NN
9935	2839	43	as	as	IN
9935	2839	44	in	in	IN
9935	2839	45	the	the	DT
9935	2839	46	center	center	NN
9935	2839	47	.	.	.
9935	2840	1	A	a	DT
9935	2840	2	good	good	JJ
9935	2840	3	idea	idea	NN
9935	2840	4	of	of	IN
9935	2840	5	the	the	DT
9935	2840	6	size	size	NN
9935	2840	7	and	and	CC
9935	2840	8	shape	shape	NN
9935	2840	9	can	can	MD
9935	2840	10	be	be	VB
9935	2840	11	formed	form	VBN
9935	2840	12	from	from	IN
9935	2840	13	the	the	DT
9935	2840	14	loaf	loaf	NNS
9935	2840	15	held	hold	VBN
9935	2840	16	in	in	IN
9935	2840	17	the	the	DT
9935	2840	18	hands	hand	NNS
9935	2840	19	in	in	IN
9935	2840	20	Fig	Fig	NNP
9935	2840	21	.	.	.
9935	2841	1	11	11	CD
9935	2841	2	.	.	.
9935	2842	1	[	[	-LRB-
9935	2842	2	Illustration	illustration	NN
9935	2842	3	:	:	:
9935	2842	4	Fig	Fig	NNP
9935	2842	5	.	.	.
9935	2843	1	12	12	CD
9935	2843	2	]	]	-RRB-
9935	2843	3	55	55	CD
9935	2843	4	.	.	.
9935	2844	1	As	as	IN
9935	2844	2	each	each	DT
9935	2844	3	loaf	loaf	NN
9935	2844	4	is	be	VBZ
9935	2844	5	formed	form	VBN
9935	2844	6	,	,	,
9935	2844	7	place	place	VB
9935	2844	8	it	-PRON-	PRP
9935	2844	9	in	in	IN
9935	2844	10	the	the	DT
9935	2844	11	pan	pan	NN
9935	2844	12	in	in	IN
9935	2844	13	the	the	DT
9935	2844	14	manner	manner	NN
9935	2844	15	shown	show	VBN
9935	2844	16	in	in	IN
9935	2844	17	Fig	Fig	NNP
9935	2844	18	.	.	.
9935	2845	1	12	12	CD
9935	2845	2	and	and	CC
9935	2845	3	allow	allow	VB
9935	2845	4	it	-PRON-	PRP
9935	2845	5	to	to	TO
9935	2845	6	rise	rise	VB
9935	2845	7	until	until	IN
9935	2845	8	the	the	DT
9935	2845	9	dough	dough	NN
9935	2845	10	comes	come	VBZ
9935	2845	11	to	to	IN
9935	2845	12	the	the	DT
9935	2845	13	top	top	NN
9935	2845	14	of	of	IN
9935	2845	15	the	the	DT
9935	2845	16	pan	pan	NN
9935	2845	17	,	,	,
9935	2845	18	or	or	CC
9935	2845	19	has	have	VBZ
9935	2845	20	doubled	double	VBN
9935	2845	21	in	in	IN
9935	2845	22	bulk	bulk	NN
9935	2845	23	.	.	.
9935	2846	1	So	so	RB
9935	2846	2	that	that	IN
9935	2846	3	the	the	DT
9935	2846	4	loaf	loaf	NN
9935	2846	5	will	will	MD
9935	2846	6	be	be	VB
9935	2846	7	symmetrical	symmetrical	JJ
9935	2846	8	after	after	IN
9935	2846	9	it	-PRON-	PRP
9935	2846	10	has	have	VBZ
9935	2846	11	risen	rise	VBN
9935	2846	12	--	--	:
9935	2846	13	that	that	RB
9935	2846	14	is	is	RB
9935	2846	15	,	,	,
9935	2846	16	as	as	RB
9935	2846	17	high	high	JJ
9935	2846	18	at	at	IN
9935	2846	19	each	each	DT
9935	2846	20	end	end	NN
9935	2846	21	as	as	IN
9935	2846	22	in	in	IN
9935	2846	23	the	the	DT
9935	2846	24	middle	middle	NN
9935	2846	25	--	--	:
9935	2846	26	the	the	DT
9935	2846	27	shaped	shaped	JJ
9935	2846	28	dough	dough	NN
9935	2846	29	must	must	MD
9935	2846	30	fit	fit	VB
9935	2846	31	well	well	RB
9935	2846	32	into	into	IN
9935	2846	33	the	the	DT
9935	2846	34	corners	corner	NNS
9935	2846	35	and	and	CC
9935	2846	36	ends	end	NNS
9935	2846	37	of	of	IN
9935	2846	38	the	the	DT
9935	2846	39	pan	pan	NN
9935	2846	40	.	.	.
9935	2847	1	At	at	IN
9935	2847	2	_	_	NNP
9935	2847	3	a	a	DT
9935	2847	4	_	_	NNP
9935	2847	5	,	,	,
9935	2847	6	Fig	Fig	NNP
9935	2847	7	.	.	.
9935	2848	1	13	13	CD
9935	2848	2	,	,	,
9935	2848	3	is	be	VBZ
9935	2848	4	shown	show	VBN
9935	2848	5	how	how	WRB
9935	2848	6	dough	dough	NN
9935	2848	7	placed	place	VBN
9935	2848	8	in	in	IN
9935	2848	9	the	the	DT
9935	2848	10	pan	pan	NN
9935	2848	11	for	for	IN
9935	2848	12	rising	rise	VBG
9935	2848	13	should	should	MD
9935	2848	14	appear	appear	VB
9935	2848	15	,	,	,
9935	2848	16	and	and	CC
9935	2848	17	at	at	IN
9935	2848	18	_	_	NNP
9935	2848	19	b	b	NNP
9935	2848	20	_	_	NNP
9935	2848	21	is	be	VBZ
9935	2848	22	illustrated	illustrate	VBN
9935	2848	23	how	how	WRB
9935	2848	24	the	the	DT
9935	2848	25	dough	dough	NN
9935	2848	26	should	should	MD
9935	2848	27	look	look	VB
9935	2848	28	after	after	IN
9935	2848	29	it	-PRON-	PRP
9935	2848	30	has	have	VBZ
9935	2848	31	risen	rise	VBN
9935	2848	32	sufficiently	sufficiently	RB
9935	2848	33	to	to	TO
9935	2848	34	permit	permit	VB
9935	2848	35	it	-PRON-	PRP
9935	2848	36	to	to	TO
9935	2848	37	be	be	VB
9935	2848	38	placed	place	VBN
9935	2848	39	in	in	IN
9935	2848	40	the	the	DT
9935	2848	41	oven	oven	NN
9935	2848	42	for	for	IN
9935	2848	43	baking	baking	NN
9935	2848	44	.	.	.
9935	2849	1	To	to	TO
9935	2849	2	produce	produce	VB
9935	2849	3	the	the	DT
9935	2849	4	result	result	NN
9935	2849	5	illustrated	illustrate	VBN
9935	2849	6	at	at	IN
9935	2849	7	_	_	NNP
9935	2849	8	b	b	NNP
9935	2849	9	_	_	NNP
9935	2849	10	,	,	,
9935	2849	11	the	the	DT
9935	2849	12	dough	dough	NN
9935	2849	13	must	must	MD
9935	2849	14	be	be	VB
9935	2849	15	kept	keep	VBN
9935	2849	16	in	in	IN
9935	2849	17	a	a	DT
9935	2849	18	warm	warm	JJ
9935	2849	19	temperature	temperature	NN
9935	2849	20	,	,	,
9935	2849	21	and	and	CC
9935	2849	22	to	to	TO
9935	2849	23	exclude	exclude	VB
9935	2849	24	the	the	DT
9935	2849	25	air	air	NN
9935	2849	26	and	and	CC
9935	2849	27	prevent	prevent	VB
9935	2849	28	the	the	DT
9935	2849	29	formation	formation	NN
9935	2849	30	of	of	IN
9935	2849	31	a	a	DT
9935	2849	32	hard	hard	JJ
9935	2849	33	crust	crust	NN
9935	2849	34	on	on	IN
9935	2849	35	the	the	DT
9935	2849	36	dough	dough	NN
9935	2849	37	,	,	,
9935	2849	38	it	-PRON-	PRP
9935	2849	39	must	must	MD
9935	2849	40	be	be	VB
9935	2849	41	covered	cover	VBN
9935	2849	42	well	well	RB
9935	2849	43	with	with	IN
9935	2849	44	both	both	CC
9935	2849	45	a	a	DT
9935	2849	46	cloth	cloth	NN
9935	2849	47	and	and	CC
9935	2849	48	a	a	DT
9935	2849	49	metal	metal	NN
9935	2849	50	cover	cover	NN
9935	2849	51	.	.	.
9935	2850	1	Another	another	DT
9935	2850	2	way	way	NN
9935	2850	3	in	in	IN
9935	2850	4	which	which	WDT
9935	2850	5	to	to	TO
9935	2850	6	prevent	prevent	VB
9935	2850	7	the	the	DT
9935	2850	8	formation	formation	NN
9935	2850	9	of	of	IN
9935	2850	10	a	a	DT
9935	2850	11	hard	hard	JJ
9935	2850	12	crust	crust	NN
9935	2850	13	consists	consist	VBZ
9935	2850	14	in	in	IN
9935	2850	15	greasing	grease	VBG
9935	2850	16	the	the	DT
9935	2850	17	surface	surface	NN
9935	2850	18	of	of	IN
9935	2850	19	the	the	DT
9935	2850	20	dough	dough	NN
9935	2850	21	when	when	WRB
9935	2850	22	it	-PRON-	PRP
9935	2850	23	is	be	VBZ
9935	2850	24	placed	place	VBN
9935	2850	25	in	in	IN
9935	2850	26	the	the	DT
9935	2850	27	pan	pan	NN
9935	2850	28	,	,	,
9935	2850	29	as	as	IN
9935	2850	30	at	at	IN
9935	2850	31	_	_	NNP
9935	2850	32	a	a	DT
9935	2850	33	_	_	NNP
9935	2850	34	,	,	,
9935	2850	35	for	for	IN
9935	2850	36	rising	rise	VBG
9935	2850	37	.	.	.
9935	2851	1	[	[	-LRB-
9935	2851	2	Illustration	illustration	NN
9935	2851	3	:	:	:
9935	2851	4	Fig	Fig	NNP
9935	2851	5	.	.	.
9935	2852	1	13	13	CD
9935	2852	2	]	]	-RRB-
9935	2852	3	BAKING	BAKING	NNP
9935	2852	4	THE	THE	NNP
9935	2852	5	BREAD	BREAD	NNP
9935	2852	6	56	56	CD
9935	2852	7	.	.	.
9935	2853	1	PURPOSE	purpose	NN
9935	2853	2	OF	of	IN
9935	2853	3	BAKING.--The	BAKING.--The	``
9935	2853	4	various	various	JJ
9935	2853	5	processes	process	NNS
9935	2853	6	in	in	IN
9935	2853	7	the	the	DT
9935	2853	8	making	making	NN
9935	2853	9	of	of	IN
9935	2853	10	bread	bread	NN
9935	2853	11	that	that	WDT
9935	2853	12	have	have	VBP
9935	2853	13	been	be	VBN
9935	2853	14	considered	consider	VBN
9935	2853	15	up	up	RP
9935	2853	16	to	to	IN
9935	2853	17	this	this	DT
9935	2853	18	point	point	NN
9935	2853	19	may	may	MD
9935	2853	20	be	be	VB
9935	2853	21	successfully	successfully	RB
9935	2853	22	carried	carry	VBN
9935	2853	23	out	out	RP
9935	2853	24	,	,	,
9935	2853	25	but	but	CC
9935	2853	26	unless	unless	IN
9935	2853	27	the	the	DT
9935	2853	28	baking	baking	NN
9935	2853	29	,	,	,
9935	2853	30	which	which	WDT
9935	2853	31	is	be	VBZ
9935	2853	32	the	the	DT
9935	2853	33	last	last	JJ
9935	2853	34	step	step	NN
9935	2853	35	,	,	,
9935	2853	36	is	be	VBZ
9935	2853	37	properly	properly	RB
9935	2853	38	done	do	VBN
9935	2853	39	,	,	,
9935	2853	40	the	the	DT
9935	2853	41	bread	bread	NN
9935	2853	42	is	be	VBZ
9935	2853	43	likely	likely	JJ
9935	2853	44	to	to	TO
9935	2853	45	be	be	VB
9935	2853	46	unpalatable	unpalatable	JJ
9935	2853	47	and	and	CC
9935	2853	48	indigestible	indigestible	JJ
9935	2853	49	.	.	.
9935	2854	1	Much	much	JJ
9935	2854	2	attention	attention	NN
9935	2854	3	should	should	MD
9935	2854	4	therefore	therefore	RB
9935	2854	5	be	be	VB
9935	2854	6	given	give	VBN
9935	2854	7	to	to	IN
9935	2854	8	this	this	DT
9935	2854	9	part	part	NN
9935	2854	10	of	of	IN
9935	2854	11	the	the	DT
9935	2854	12	work	work	NN
9935	2854	13	.	.	.
9935	2855	1	So	so	RB
9935	2855	2	that	that	IN
9935	2855	3	the	the	DT
9935	2855	4	best	good	JJS
9935	2855	5	results	result	NNS
9935	2855	6	may	may	MD
9935	2855	7	be	be	VB
9935	2855	8	obtained	obtain	VBN
9935	2855	9	,	,	,
9935	2855	10	it	-PRON-	PRP
9935	2855	11	should	should	MD
9935	2855	12	be	be	VB
9935	2855	13	borne	bear	VBN
9935	2855	14	in	in	IN
9935	2855	15	mind	mind	NN
9935	2855	16	that	that	DT
9935	2855	17	bread	bread	NN
9935	2855	18	is	be	VBZ
9935	2855	19	baked	bake	VBN
9935	2855	20	for	for	IN
9935	2855	21	the	the	DT
9935	2855	22	purpose	purpose	NN
9935	2855	23	of	of	IN
9935	2855	24	killing	kill	VBG
9935	2855	25	the	the	DT
9935	2855	26	ferment	ferment	NN
9935	2855	27	,	,	,
9935	2855	28	rupturing	rupture	VBG
9935	2855	29	the	the	DT
9935	2855	30	starch	starch	NN
9935	2855	31	grains	grain	NNS
9935	2855	32	of	of	IN
9935	2855	33	the	the	DT
9935	2855	34	flour	flour	NN
9935	2855	35	so	so	IN
9935	2855	36	that	that	IN
9935	2855	37	they	-PRON-	PRP
9935	2855	38	become	become	VBP
9935	2855	39	digestible	digestible	JJ
9935	2855	40	,	,	,
9935	2855	41	fixing	fix	VBG
9935	2855	42	the	the	DT
9935	2855	43	air	air	NN
9935	2855	44	cells	cell	NNS
9935	2855	45	,	,	,
9935	2855	46	and	and	CC
9935	2855	47	forming	form	VBG
9935	2855	48	a	a	DT
9935	2855	49	nicely	nicely	RB
9935	2855	50	flavored	flavor	VBN
9935	2855	51	crust	crust	NN
9935	2855	52	.	.	.
9935	2856	1	During	during	IN
9935	2856	2	the	the	DT
9935	2856	3	process	process	NN
9935	2856	4	of	of	IN
9935	2856	5	baking	baking	NN
9935	2856	6	,	,	,
9935	2856	7	certain	certain	JJ
9935	2856	8	changes	change	NNS
9935	2856	9	take	take	VBP
9935	2856	10	place	place	NN
9935	2856	11	in	in	IN
9935	2856	12	the	the	DT
9935	2856	13	loaf	loaf	NNS
9935	2856	14	.	.	.
9935	2857	1	The	the	DT
9935	2857	2	gluten	gluten	NN
9935	2857	3	that	that	IN
9935	2857	4	the	the	DT
9935	2857	5	dough	dough	NN
9935	2857	6	contains	contain	VBZ
9935	2857	7	is	be	VBZ
9935	2857	8	hardened	harden	VBN
9935	2857	9	by	by	IN
9935	2857	10	the	the	DT
9935	2857	11	heat	heat	NN
9935	2857	12	and	and	CC
9935	2857	13	remains	remain	VBZ
9935	2857	14	in	in	IN
9935	2857	15	the	the	DT
9935	2857	16	shape	shape	NN
9935	2857	17	of	of	IN
9935	2857	18	bubbles	bubble	NNS
9935	2857	19	,	,	,
9935	2857	20	which	which	WDT
9935	2857	21	give	give	VBP
9935	2857	22	the	the	DT
9935	2857	23	bread	bread	NN
9935	2857	24	a	a	DT
9935	2857	25	porous	porous	JJ
9935	2857	26	appearance	appearance	NN
9935	2857	27	;	;	:
9935	2857	28	also	also	RB
9935	2857	29	,	,	,
9935	2857	30	the	the	DT
9935	2857	31	starch	starch	NN
9935	2857	32	contained	contain	VBN
9935	2857	33	in	in	IN
9935	2857	34	the	the	DT
9935	2857	35	dough	dough	NN
9935	2857	36	is	be	VBZ
9935	2857	37	cooked	cook	VBN
9935	2857	38	within	within	IN
9935	2857	39	the	the	DT
9935	2857	40	loaf	loaf	NN
9935	2857	41	,	,	,
9935	2857	42	but	but	CC
9935	2857	43	the	the	DT
9935	2857	44	outside	outside	NN
9935	2857	45	is	be	VBZ
9935	2857	46	first	first	RB
9935	2857	47	cooked	cook	VBN
9935	2857	48	and	and	CC
9935	2857	49	then	then	RB
9935	2857	50	toasted	toast	VBN
9935	2857	51	.	.	.
9935	2858	1	57	57	CD
9935	2858	2	.	.	.
9935	2859	1	OVEN	oven	JJ
9935	2859	2	TEMPERATURE	temperature	NN
9935	2859	3	FOR	for	IN
9935	2859	4	BAKING.--In	BAKING.--In	NNP
9935	2859	5	baking	baking	NN
9935	2859	6	bread	bread	NN
9935	2859	7	,	,	,
9935	2859	8	it	-PRON-	PRP
9935	2859	9	is	be	VBZ
9935	2859	10	necessary	necessary	JJ
9935	2859	11	first	first	RB
9935	2859	12	to	to	TO
9935	2859	13	provide	provide	VB
9935	2859	14	the	the	DT
9935	2859	15	oven	oven	NN
9935	2859	16	with	with	IN
9935	2859	17	heat	heat	NN
9935	2859	18	of	of	IN
9935	2859	19	the	the	DT
9935	2859	20	right	right	JJ
9935	2859	21	temperature	temperature	NN
9935	2859	22	and	and	CC
9935	2859	23	of	of	IN
9935	2859	24	sufficient	sufficient	JJ
9935	2859	25	strength	strength	NN
9935	2859	26	to	to	TO
9935	2859	27	last	last	VB
9935	2859	28	throughout	throughout	IN
9935	2859	29	the	the	DT
9935	2859	30	baking	baking	NN
9935	2859	31	.	.	.
9935	2860	1	As	as	IN
9935	2860	2	is	be	VBZ
9935	2860	3	indicated	indicate	VBN
9935	2860	4	in	in	IN
9935	2860	5	Fig	Fig	NNP
9935	2860	6	.	.	.
9935	2861	1	4	4	LS
9935	2861	2	,	,	,
9935	2861	3	the	the	DT
9935	2861	4	usual	usual	JJ
9935	2861	5	oven	oven	JJ
9935	2861	6	temperature	temperature	NN
9935	2861	7	for	for	IN
9935	2861	8	successful	successful	JJ
9935	2861	9	bread	bread	NN
9935	2861	10	baking	baking	NN
9935	2861	11	is	be	VBZ
9935	2861	12	from	from	IN
9935	2861	13	380	380	CD
9935	2861	14	to	to	TO
9935	2861	15	425	425	CD
9935	2861	16	degrees	degree	NNS
9935	2861	17	Fahrenheit	fahrenheit	JJ
9935	2861	18	,	,	,
9935	2861	19	but	but	CC
9935	2861	20	in	in	IN
9935	2861	21	both	both	CC
9935	2861	22	the	the	DT
9935	2861	23	first	first	JJ
9935	2861	24	and	and	CC
9935	2861	25	the	the	DT
9935	2861	26	last	last	JJ
9935	2861	27	part	part	NN
9935	2861	28	of	of	IN
9935	2861	29	the	the	DT
9935	2861	30	baking	baking	NN
9935	2861	31	the	the	DT
9935	2861	32	heat	heat	NN
9935	2861	33	should	should	MD
9935	2861	34	be	be	VB
9935	2861	35	less	less	JJR
9935	2861	36	than	than	IN
9935	2861	37	during	during	IN
9935	2861	38	the	the	DT
9935	2861	39	middle	middle	NN
9935	2861	40	of	of	IN
9935	2861	41	it	-PRON-	PRP
9935	2861	42	.	.	.
9935	2862	1	An	an	DT
9935	2862	2	oven	oven	JJ
9935	2862	3	thermometer	thermometer	NN
9935	2862	4	or	or	CC
9935	2862	5	an	an	DT
9935	2862	6	oven	oven	JJ
9935	2862	7	gauge	gauge	NN
9935	2862	8	is	be	VBZ
9935	2862	9	a	a	DT
9935	2862	10	very	very	RB
9935	2862	11	good	good	JJ
9935	2862	12	means	mean	NNS
9935	2862	13	of	of	IN
9935	2862	14	determining	determine	VBG
9935	2862	15	the	the	DT
9935	2862	16	temperature	temperature	NN
9935	2862	17	of	of	IN
9935	2862	18	the	the	DT
9935	2862	19	oven	oven	NN
9935	2862	20	.	.	.
9935	2863	1	But	but	CC
9935	2863	2	if	if	IN
9935	2863	3	neither	neither	DT
9935	2863	4	of	of	IN
9935	2863	5	these	these	DT
9935	2863	6	is	be	VBZ
9935	2863	7	available	available	JJ
9935	2863	8	the	the	DT
9935	2863	9	heat	heat	NN
9935	2863	10	may	may	MD
9935	2863	11	be	be	VB
9935	2863	12	tested	test	VBN
9935	2863	13	by	by	IN
9935	2863	14	placing	place	VBG
9935	2863	15	in	in	IN
9935	2863	16	the	the	DT
9935	2863	17	oven	oven	JJ
9935	2863	18	a	a	DT
9935	2863	19	white	white	JJ
9935	2863	20	cracker	cracker	NN
9935	2863	21	,	,	,
9935	2863	22	a	a	DT
9935	2863	23	piece	piece	NN
9935	2863	24	of	of	IN
9935	2863	25	white	white	JJ
9935	2863	26	paper	paper	NN
9935	2863	27	,	,	,
9935	2863	28	or	or	CC
9935	2863	29	a	a	DT
9935	2863	30	layer	layer	NN
9935	2863	31	of	of	IN
9935	2863	32	flour	flour	NN
9935	2863	33	spread	spread	NN
9935	2863	34	on	on	IN
9935	2863	35	a	a	DT
9935	2863	36	shallow	shallow	JJ
9935	2863	37	tin	tin	NN
9935	2863	38	pan	pan	NN
9935	2863	39	.	.	.
9935	2864	1	If	if	IN
9935	2864	2	any	any	DT
9935	2864	3	one	one	CD
9935	2864	4	of	of	IN
9935	2864	5	these	these	DT
9935	2864	6	becomes	become	VBZ
9935	2864	7	a	a	DT
9935	2864	8	light	light	JJ
9935	2864	9	brown	brown	NN
9935	2864	10	in	in	IN
9935	2864	11	5	5	CD
9935	2864	12	minutes	minute	NNS
9935	2864	13	,	,	,
9935	2864	14	the	the	DT
9935	2864	15	oven	oven	NN
9935	2864	16	is	be	VBZ
9935	2864	17	right	right	JJ
9935	2864	18	to	to	TO
9935	2864	19	commence	commence	VB
9935	2864	20	baking	baking	NN
9935	2864	21	.	.	.
9935	2865	1	Every	every	DT
9935	2865	2	precaution	precaution	NN
9935	2865	3	should	should	MD
9935	2865	4	be	be	VB
9935	2865	5	taken	take	VBN
9935	2865	6	to	to	TO
9935	2865	7	have	have	VB
9935	2865	8	the	the	DT
9935	2865	9	oven	oven	NN
9935	2865	10	just	just	RB
9935	2865	11	right	right	RB
9935	2865	12	at	at	IN
9935	2865	13	first	first	RB
9935	2865	14	,	,	,
9935	2865	15	for	for	IN
9935	2865	16	if	if	IN
9935	2865	17	the	the	DT
9935	2865	18	bread	bread	NN
9935	2865	19	is	be	VBZ
9935	2865	20	placed	place	VBN
9935	2865	21	in	in	IN
9935	2865	22	an	an	DT
9935	2865	23	oven	oven	NN
9935	2865	24	that	that	WDT
9935	2865	25	is	be	VBZ
9935	2865	26	too	too	RB
9935	2865	27	hot	hot	JJ
9935	2865	28	the	the	DT
9935	2865	29	yeast	yeast	NN
9935	2865	30	plant	plant	NN
9935	2865	31	will	will	MD
9935	2865	32	be	be	VB
9935	2865	33	killed	kill	VBN
9935	2865	34	immediately	immediately	RB
9935	2865	35	and	and	CC
9935	2865	36	the	the	DT
9935	2865	37	rising	rise	VBG
9935	2865	38	consequently	consequently	RB
9935	2865	39	checked	check	VBN
9935	2865	40	.	.	.
9935	2866	1	Of	of	RB
9935	2866	2	course	course	RB
9935	2866	3	,	,	,
9935	2866	4	the	the	DT
9935	2866	5	bread	bread	NN
9935	2866	6	will	will	MD
9935	2866	7	rise	rise	VB
9935	2866	8	to	to	IN
9935	2866	9	some	some	DT
9935	2866	10	extent	extent	NN
9935	2866	11	even	even	RB
9935	2866	12	if	if	IN
9935	2866	13	the	the	DT
9935	2866	14	yeast	yeast	NN
9935	2866	15	plant	plant	NN
9935	2866	16	is	be	VBZ
9935	2866	17	killed	kill	VBN
9935	2866	18	at	at	IN
9935	2866	19	once	once	RB
9935	2866	20	,	,	,
9935	2866	21	for	for	IN
9935	2866	22	the	the	DT
9935	2866	23	carbon	carbon	NN
9935	2866	24	dioxide	dioxide	NN
9935	2866	25	that	that	IN
9935	2866	26	the	the	DT
9935	2866	27	dough	dough	NN
9935	2866	28	contains	contain	VBZ
9935	2866	29	will	will	MD
9935	2866	30	expand	expand	VB
9935	2866	31	as	as	IN
9935	2866	32	it	-PRON-	PRP
9935	2866	33	becomes	become	VBZ
9935	2866	34	heated	heated	JJ
9935	2866	35	and	and	CC
9935	2866	36	will	will	MD
9935	2866	37	force	force	VB
9935	2866	38	the	the	DT
9935	2866	39	loaf	loaf	NN
9935	2866	40	up	up	RP
9935	2866	41	;	;	:
9935	2866	42	but	but	CC
9935	2866	43	bread	bread	NN
9935	2866	44	baked	bake	VBN
9935	2866	45	in	in	IN
9935	2866	46	this	this	DT
9935	2866	47	way	way	NN
9935	2866	48	is	be	VBZ
9935	2866	49	generally	generally	RB
9935	2866	50	very	very	RB
9935	2866	51	unsatisfactory	unsatisfactory	JJ
9935	2866	52	,	,	,
9935	2866	53	because	because	IN
9935	2866	54	a	a	DT
9935	2866	55	hard	hard	JJ
9935	2866	56	crust	crust	NN
9935	2866	57	forms	form	NNS
9935	2866	58	on	on	IN
9935	2866	59	the	the	DT
9935	2866	60	top	top	NN
9935	2866	61	and	and	CC
9935	2866	62	it	-PRON-	PRP
9935	2866	63	must	must	MD
9935	2866	64	either	either	CC
9935	2866	65	burst	burst	VB
9935	2866	66	or	or	CC
9935	2866	67	retard	retard	VB
9935	2866	68	the	the	DT
9935	2866	69	rising	rising	NN
9935	2866	70	of	of	IN
9935	2866	71	the	the	DT
9935	2866	72	loaf	loaf	NNS
9935	2866	73	.	.	.
9935	2867	1	If	if	IN
9935	2867	2	the	the	DT
9935	2867	3	heat	heat	NN
9935	2867	4	is	be	VBZ
9935	2867	5	not	not	RB
9935	2867	6	sufficient	sufficient	JJ
9935	2867	7	,	,	,
9935	2867	8	the	the	DT
9935	2867	9	dough	dough	NN
9935	2867	10	will	will	MD
9935	2867	11	continue	continue	VB
9935	2867	12	to	to	TO
9935	2867	13	rise	rise	VB
9935	2867	14	until	until	IN
9935	2867	15	the	the	DT
9935	2867	16	air	air	NN
9935	2867	17	cells	cell	NNS
9935	2867	18	run	run	VBP
9935	2867	19	together	together	RB
9935	2867	20	and	and	CC
9935	2867	21	cause	cause	VB
9935	2867	22	large	large	JJ
9935	2867	23	holes	hole	NNS
9935	2867	24	to	to	TO
9935	2867	25	form	form	VB
9935	2867	26	in	in	IN
9935	2867	27	the	the	DT
9935	2867	28	loaf	loaf	NNS
9935	2867	29	.	.	.
9935	2868	1	In	in	IN
9935	2868	2	an	an	DT
9935	2868	3	oven	oven	NN
9935	2868	4	that	that	WDT
9935	2868	5	is	be	VBZ
9935	2868	6	just	just	RB
9935	2868	7	moderately	moderately	RB
9935	2868	8	hot	hot	JJ
9935	2868	9	,	,	,
9935	2868	10	or	or	CC
9935	2868	11	has	have	VBZ
9935	2868	12	a	a	DT
9935	2868	13	temperature	temperature	NN
9935	2868	14	of	of	IN
9935	2868	15	about	about	RB
9935	2868	16	400	400	CD
9935	2868	17	degrees	degree	NNS
9935	2868	18	,	,	,
9935	2868	19	the	the	DT
9935	2868	20	yeast	yeast	NN
9935	2868	21	plant	plant	NN
9935	2868	22	will	will	MD
9935	2868	23	not	not	RB
9935	2868	24	be	be	VB
9935	2868	25	killed	kill	VBN
9935	2868	26	so	so	RB
9935	2868	27	quickly	quickly	RB
9935	2868	28	,	,	,
9935	2868	29	the	the	DT
9935	2868	30	dough	dough	NN
9935	2868	31	will	will	MD
9935	2868	32	continue	continue	VB
9935	2868	33	to	to	TO
9935	2868	34	rise	rise	VB
9935	2868	35	for	for	IN
9935	2868	36	some	some	DT
9935	2868	37	time	time	NN
9935	2868	38	,	,	,
9935	2868	39	and	and	CC
9935	2868	40	the	the	DT
9935	2868	41	crust	crust	NN
9935	2868	42	of	of	IN
9935	2868	43	the	the	DT
9935	2868	44	bread	bread	NN
9935	2868	45	should	should	MD
9935	2868	46	begin	begin	VB
9935	2868	47	to	to	TO
9935	2868	48	brown	brown	VB
9935	2868	49	in	in	IN
9935	2868	50	about	about	RB
9935	2868	51	15	15	CD
9935	2868	52	minutes	minute	NNS
9935	2868	53	.	.	.
9935	2869	1	[	[	-LRB-
9935	2869	2	Illustration	illustration	NN
9935	2869	3	:	:	:
9935	2869	4	Fig	Fig	NNP
9935	2869	5	.	.	.
9935	2870	1	14	14	CD
9935	2870	2	]	]	-RRB-
9935	2870	3	[	[	-LRB-
9935	2870	4	Illustration	illustration	NN
9935	2870	5	:	:	:
9935	2870	6	Fig	Fig	NNP
9935	2870	7	.	.	.
9935	2871	1	15	15	CD
9935	2871	2	]	]	-RRB-
9935	2871	3	58	58	CD
9935	2871	4	.	.	.
9935	2872	1	Fig	fig	NN
9935	2872	2	.	.	.
9935	2873	1	14	14	CD
9935	2873	2	illustrates	illustrate	VBZ
9935	2873	3	a	a	DT
9935	2873	4	loaf	loaf	NN
9935	2873	5	of	of	IN
9935	2873	6	bread	bread	NN
9935	2873	7	that	that	WDT
9935	2873	8	has	have	VBZ
9935	2873	9	risen	rise	VBN
9935	2873	10	too	too	RB
9935	2873	11	much	much	RB
9935	2873	12	.	.	.
9935	2874	1	The	the	DT
9935	2874	2	inside	inside	JJ
9935	2874	3	texture	texture	NN
9935	2874	4	is	be	VBZ
9935	2874	5	coarse	coarse	JJ
9935	2874	6	and	and	CC
9935	2874	7	the	the	DT
9935	2874	8	shape	shape	NN
9935	2874	9	of	of	IN
9935	2874	10	the	the	DT
9935	2874	11	loaf	loaf	NN
9935	2874	12	is	be	VBZ
9935	2874	13	not	not	RB
9935	2874	14	good	good	JJ
9935	2874	15	.	.	.
9935	2875	1	Fig	fig	NN
9935	2875	2	.	.	.
9935	2876	1	15	15	CD
9935	2876	2	shows	show	VBZ
9935	2876	3	the	the	DT
9935	2876	4	result	result	NN
9935	2876	5	of	of	IN
9935	2876	6	uneven	uneven	JJ
9935	2876	7	temperature	temperature	NN
9935	2876	8	.	.	.
9935	2877	1	The	the	DT
9935	2877	2	high	high	JJ
9935	2877	3	side	side	NN
9935	2877	4	is	be	VBZ
9935	2877	5	caused	cause	VBN
9935	2877	6	by	by	IN
9935	2877	7	exposure	exposure	NN
9935	2877	8	to	to	IN
9935	2877	9	more	more	RBR
9935	2877	10	intense	intense	JJ
9935	2877	11	heat	heat	NN
9935	2877	12	than	than	IN
9935	2877	13	the	the	DT
9935	2877	14	opposite	opposite	JJ
9935	2877	15	side	side	NN
9935	2877	16	,	,	,
9935	2877	17	and	and	CC
9935	2877	18	the	the	DT
9935	2877	19	crack	crack	NN
9935	2877	20	is	be	VBZ
9935	2877	21	the	the	DT
9935	2877	22	result	result	NN
9935	2877	23	of	of	IN
9935	2877	24	a	a	DT
9935	2877	25	too	too	RB
9935	2877	26	rapid	rapid	JJ
9935	2877	27	formation	formation	NN
9935	2877	28	of	of	IN
9935	2877	29	the	the	DT
9935	2877	30	crust	crust	NN
9935	2877	31	.	.	.
9935	2878	1	Sometimes	sometimes	RB
9935	2878	2	it	-PRON-	PRP
9935	2878	3	is	be	VBZ
9935	2878	4	advisable	advisable	JJ
9935	2878	5	to	to	TO
9935	2878	6	keep	keep	VB
9935	2878	7	the	the	DT
9935	2878	8	crust	crust	NN
9935	2878	9	from	from	IN
9935	2878	10	becoming	become	VBG
9935	2878	11	hard	hard	RB
9935	2878	12	too	too	RB
9935	2878	13	rapidly	rapidly	RB
9935	2878	14	.	.	.
9935	2879	1	In	in	IN
9935	2879	2	order	order	NN
9935	2879	3	to	to	TO
9935	2879	4	do	do	VB
9935	2879	5	this	this	DT
9935	2879	6	,	,	,
9935	2879	7	and	and	CC
9935	2879	8	at	at	IN
9935	2879	9	the	the	DT
9935	2879	10	same	same	JJ
9935	2879	11	time	time	NN
9935	2879	12	produce	produce	VBP
9935	2879	13	a	a	DT
9935	2879	14	more	more	RBR
9935	2879	15	even	even	RB
9935	2879	16	color	color	NN
9935	2879	17	,	,	,
9935	2879	18	the	the	DT
9935	2879	19	top	top	NN
9935	2879	20	of	of	IN
9935	2879	21	the	the	DT
9935	2879	22	loaf	loaf	NN
9935	2879	23	may	may	MD
9935	2879	24	be	be	VB
9935	2879	25	moistened	moisten	VBN
9935	2879	26	by	by	IN
9935	2879	27	brushing	brush	VBG
9935	2879	28	it	-PRON-	PRP
9935	2879	29	with	with	IN
9935	2879	30	milk	milk	NN
9935	2879	31	before	before	IN
9935	2879	32	it	-PRON-	PRP
9935	2879	33	is	be	VBZ
9935	2879	34	put	put	VBN
9935	2879	35	into	into	IN
9935	2879	36	the	the	DT
9935	2879	37	oven	oven	NN
9935	2879	38	.	.	.
9935	2880	1	Fig	fig	NN
9935	2880	2	.	.	.
9935	2881	1	16	16	CD
9935	2881	2	shows	show	VBZ
9935	2881	3	a	a	DT
9935	2881	4	well	well	RB
9935	2881	5	-	-	HYPH
9935	2881	6	formed	form	VBN
9935	2881	7	loaf	loaf	NN
9935	2881	8	of	of	IN
9935	2881	9	bread	bread	NN
9935	2881	10	that	that	WDT
9935	2881	11	has	have	VBZ
9935	2881	12	had	have	VBN
9935	2881	13	the	the	DT
9935	2881	14	right	right	JJ
9935	2881	15	amount	amount	NN
9935	2881	16	of	of	IN
9935	2881	17	rising	rise	VBG
9935	2881	18	,	,	,
9935	2881	19	and	and	CC
9935	2881	20	Fig	Fig	NNP
9935	2881	21	.	.	.
9935	2882	1	17	17	CD
9935	2882	2	shows	show	VBZ
9935	2882	3	the	the	DT
9935	2882	4	inside	inside	JJ
9935	2882	5	texture	texture	NN
9935	2882	6	of	of	IN
9935	2882	7	bread	bread	NN
9935	2882	8	for	for	IN
9935	2882	9	which	which	WDT
9935	2882	10	the	the	DT
9935	2882	11	mixing	mixing	NN
9935	2882	12	,	,	,
9935	2882	13	rising	rise	VBG
9935	2882	14	,	,	,
9935	2882	15	and	and	CC
9935	2882	16	baking	baking	NN
9935	2882	17	have	have	VBP
9935	2882	18	been	be	VBN
9935	2882	19	correctly	correctly	RB
9935	2882	20	done	do	VBN
9935	2882	21	.	.	.
9935	2883	1	59	59	CD
9935	2883	2	.	.	.
9935	2884	1	TIME	TIME	NNP
9935	2884	2	FOR	for	IN
9935	2884	3	BAKING	BAKING	NNP
9935	2884	4	AND	and	CC
9935	2884	5	CARE	care	NN
9935	2884	6	OF	of	IN
9935	2884	7	BREAD	bread	NN
9935	2884	8	IN	in	IN
9935	2884	9	OVEN.--The	oven.--the	JJ
9935	2884	10	time	time	NN
9935	2884	11	required	require	VBN
9935	2884	12	for	for	IN
9935	2884	13	baking	bake	VBG
9935	2884	14	bread	bread	NN
9935	2884	15	and	and	CC
9935	2884	16	the	the	DT
9935	2884	17	care	care	NN
9935	2884	18	it	-PRON-	PRP
9935	2884	19	should	should	MD
9935	2884	20	receive	receive	VB
9935	2884	21	in	in	IN
9935	2884	22	the	the	DT
9935	2884	23	oven	oven	NN
9935	2884	24	are	be	VBP
9935	2884	25	also	also	RB
9935	2884	26	important	important	JJ
9935	2884	27	matters	matter	NNS
9935	2884	28	to	to	TO
9935	2884	29	know	know	VB
9935	2884	30	.	.	.
9935	2885	1	How	how	WRB
9935	2885	2	long	long	RB
9935	2885	3	the	the	DT
9935	2885	4	bread	bread	NN
9935	2885	5	should	should	MD
9935	2885	6	bake	bake	VB
9935	2885	7	depends	depend	VBZ
9935	2885	8	on	on	IN
9935	2885	9	the	the	DT
9935	2885	10	size	size	NN
9935	2885	11	of	of	IN
9935	2885	12	the	the	DT
9935	2885	13	loaf	loaf	NNS
9935	2885	14	.	.	.
9935	2886	1	Under	under	IN
9935	2886	2	proper	proper	JJ
9935	2886	3	oven	oven	JJ
9935	2886	4	temperature	temperature	NN
9935	2886	5	,	,	,
9935	2886	6	a	a	DT
9935	2886	7	small	small	JJ
9935	2886	8	loaf	loaf	NNS
9935	2886	9	,	,	,
9935	2886	10	or	or	CC
9935	2886	11	one	one	CD
9935	2886	12	made	make	VBD
9935	2886	13	with	with	IN
9935	2886	14	1	1	CD
9935	2886	15	cupful	cupful	NN
9935	2886	16	of	of	IN
9935	2886	17	liquid	liquid	NN
9935	2886	18	,	,	,
9935	2886	19	ought	ought	MD
9935	2886	20	to	to	TO
9935	2886	21	bake	bake	VB
9935	2886	22	in	in	RP
9935	2886	23	from	from	IN
9935	2886	24	50	50	CD
9935	2886	25	minutes	minute	NNS
9935	2886	26	to	to	IN
9935	2886	27	1	1	CD
9935	2886	28	hour	hour	NN
9935	2886	29	,	,	,
9935	2886	30	while	while	IN
9935	2886	31	a	a	DT
9935	2886	32	large	large	JJ
9935	2886	33	loaf	loaf	NN
9935	2886	34	requires	require	VBZ
9935	2886	35	from	from	IN
9935	2886	36	1	1	CD
9935	2886	37	-	-	SYM
9935	2886	38	1/2	1/2	CD
9935	2886	39	to	to	IN
9935	2886	40	2	2	CD
9935	2886	41	hours	hour	NNS
9935	2886	42	.	.	.
9935	2887	1	As	as	IN
9935	2887	2	has	have	VBZ
9935	2887	3	been	be	VBN
9935	2887	4	explained	explain	VBN
9935	2887	5	,	,	,
9935	2887	6	the	the	DT
9935	2887	7	loaf	loaf	NN
9935	2887	8	should	should	MD
9935	2887	9	begin	begin	VB
9935	2887	10	to	to	TO
9935	2887	11	brown	brown	VB
9935	2887	12	,	,	,
9935	2887	13	or	or	CC
9935	2887	14	have	have	VB
9935	2887	15	its	-PRON-	PRP$
9935	2887	16	crust	crust	NN
9935	2887	17	formed	form	VBN
9935	2887	18	,	,	,
9935	2887	19	in	in	IN
9935	2887	20	about	about	RB
9935	2887	21	15	15	CD
9935	2887	22	minutes	minute	NNS
9935	2887	23	after	after	IN
9935	2887	24	it	-PRON-	PRP
9935	2887	25	is	be	VBZ
9935	2887	26	placed	place	VBN
9935	2887	27	in	in	IN
9935	2887	28	the	the	DT
9935	2887	29	oven	oven	NN
9935	2887	30	,	,	,
9935	2887	31	and	and	CC
9935	2887	32	the	the	DT
9935	2887	33	baking	baking	NN
9935	2887	34	should	should	MD
9935	2887	35	proceed	proceed	VB
9935	2887	36	rather	rather	RB
9935	2887	37	slowly	slowly	RB
9935	2887	38	.	.	.
9935	2888	1	[	[	-LRB-
9935	2888	2	Illustration	illustration	NN
9935	2888	3	:	:	:
9935	2888	4	Fig	Fig	NNP
9935	2888	5	.	.	.
9935	2889	1	16	16	LS
9935	2889	2	]	]	-RRB-
9935	2889	3	To	to	TO
9935	2889	4	get	get	VB
9935	2889	5	the	the	DT
9935	2889	6	best	good	JJS
9935	2889	7	results	result	NNS
9935	2889	8	in	in	IN
9935	2889	9	baking	baking	NN
9935	2889	10	,	,	,
9935	2889	11	the	the	DT
9935	2889	12	pans	pan	NNS
9935	2889	13	should	should	MD
9935	2889	14	be	be	VB
9935	2889	15	placed	place	VBN
9935	2889	16	so	so	IN
9935	2889	17	that	that	IN
9935	2889	18	the	the	DT
9935	2889	19	air	air	NN
9935	2889	20	in	in	IN
9935	2889	21	the	the	DT
9935	2889	22	oven	oven	NN
9935	2889	23	will	will	MD
9935	2889	24	circulate	circulate	VB
9935	2889	25	freely	freely	RB
9935	2889	26	around	around	IN
9935	2889	27	them	-PRON-	PRP
9935	2889	28	.	.	.
9935	2890	1	If	if	IN
9935	2890	2	they	-PRON-	PRP
9935	2890	3	are	be	VBP
9935	2890	4	so	so	RB
9935	2890	5	placed	place	VBN
9935	2890	6	that	that	IN
9935	2890	7	the	the	DT
9935	2890	8	loaves	loaf	NNS
9935	2890	9	touch	touch	VBP
9935	2890	10	each	each	DT
9935	2890	11	other	other	JJ
9935	2890	12	or	or	CC
9935	2890	13	the	the	DT
9935	2890	14	sides	side	NNS
9935	2890	15	of	of	IN
9935	2890	16	the	the	DT
9935	2890	17	oven	oven	NN
9935	2890	18	,	,	,
9935	2890	19	the	the	DT
9935	2890	20	loaves	loaf	NNS
9935	2890	21	will	will	MD
9935	2890	22	rise	rise	VB
9935	2890	23	unevenly	unevenly	RB
9935	2890	24	and	and	CC
9935	2890	25	consequently	consequently	RB
9935	2890	26	will	will	MD
9935	2890	27	be	be	VB
9935	2890	28	unsightly	unsightly	RB
9935	2890	29	in	in	IN
9935	2890	30	shape	shape	NN
9935	2890	31	,	,	,
9935	2890	32	like	like	IN
9935	2890	33	those	those	DT
9935	2890	34	shown	show	VBN
9935	2890	35	in	in	IN
9935	2890	36	Figs	Figs	NNP
9935	2890	37	.	.	.
9935	2891	1	14	14	CD
9935	2891	2	and	and	CC
9935	2891	3	15	15	CD
9935	2891	4	.	.	.
9935	2892	1	If	if	IN
9935	2892	2	the	the	DT
9935	2892	3	loaves	loaf	NNS
9935	2892	4	rise	rise	VBP
9935	2892	5	higher	higher	RBR
9935	2892	6	on	on	IN
9935	2892	7	one	one	CD
9935	2892	8	side	side	NN
9935	2892	9	than	than	IN
9935	2892	10	on	on	IN
9935	2892	11	the	the	DT
9935	2892	12	other	other	JJ
9935	2892	13	,	,	,
9935	2892	14	even	even	RB
9935	2892	15	when	when	WRB
9935	2892	16	the	the	DT
9935	2892	17	pans	pan	NNS
9935	2892	18	are	be	VBP
9935	2892	19	properly	properly	RB
9935	2892	20	placed	place	VBN
9935	2892	21	,	,	,
9935	2892	22	it	-PRON-	PRP
9935	2892	23	is	be	VBZ
9935	2892	24	evident	evident	JJ
9935	2892	25	that	that	IN
9935	2892	26	the	the	DT
9935	2892	27	heat	heat	NN
9935	2892	28	is	be	VBZ
9935	2892	29	greater	great	JJR
9935	2892	30	in	in	IN
9935	2892	31	that	that	DT
9935	2892	32	place	place	NN
9935	2892	33	than	than	IN
9935	2892	34	in	in	IN
9935	2892	35	the	the	DT
9935	2892	36	other	other	JJ
9935	2892	37	parts	part	NNS
9935	2892	38	of	of	IN
9935	2892	39	the	the	DT
9935	2892	40	oven	oven	NN
9935	2892	41	and	and	CC
9935	2892	42	the	the	DT
9935	2892	43	loaves	loaf	NNS
9935	2892	44	should	should	MD
9935	2892	45	therefore	therefore	RB
9935	2892	46	be	be	VB
9935	2892	47	changed	change	VBN
9935	2892	48	to	to	IN
9935	2892	49	another	another	DT
9935	2892	50	position	position	NN
9935	2892	51	.	.	.
9935	2893	1	Proper	proper	JJ
9935	2893	2	care	care	NN
9935	2893	3	given	give	VBN
9935	2893	4	to	to	IN
9935	2893	5	bread	bread	NN
9935	2893	6	while	while	IN
9935	2893	7	baking	baking	NN
9935	2893	8	will	will	MD
9935	2893	9	produce	produce	VB
9935	2893	10	loaves	loaf	NNS
9935	2893	11	that	that	WDT
9935	2893	12	are	be	VBP
9935	2893	13	an	an	DT
9935	2893	14	even	even	RB
9935	2893	15	brown	brown	JJ
9935	2893	16	on	on	IN
9935	2893	17	the	the	DT
9935	2893	18	bottom	bottom	NN
9935	2893	19	,	,	,
9935	2893	20	sides	side	NNS
9935	2893	21	,	,	,
9935	2893	22	and	and	CC
9935	2893	23	top	top	NN
9935	2893	24	and	and	CC
9935	2893	25	that	that	IN
9935	2893	26	shrink	shrink	VBP
9935	2893	27	from	from	IN
9935	2893	28	the	the	DT
9935	2893	29	sides	side	NNS
9935	2893	30	of	of	IN
9935	2893	31	the	the	DT
9935	2893	32	pan	pan	NN
9935	2893	33	.	.	.
9935	2894	1	[	[	-LRB-
9935	2894	2	Illustration	illustration	NN
9935	2894	3	:	:	:
9935	2894	4	Fig	Fig	NNP
9935	2894	5	.	.	.
9935	2895	1	17	17	CD
9935	2895	2	]	]	-RRB-
9935	2895	3	60	60	CD
9935	2895	4	.	.	.
9935	2896	1	CARE	care	NN
9935	2896	2	OF	of	IN
9935	2896	3	BREAD	BREAD	NNP
9935	2896	4	AFTER	after	IN
9935	2896	5	BAKING.--As	BAKING.--As	NNP
9935	2896	6	soon	soon	RB
9935	2896	7	as	as	IN
9935	2896	8	the	the	DT
9935	2896	9	bread	bread	NN
9935	2896	10	has	have	VBZ
9935	2896	11	baked	bake	VBN
9935	2896	12	sufficiently	sufficiently	RB
9935	2896	13	,	,	,
9935	2896	14	take	take	VB
9935	2896	15	it	-PRON-	PRP
9935	2896	16	from	from	IN
9935	2896	17	the	the	DT
9935	2896	18	oven	oven	NN
9935	2896	19	,	,	,
9935	2896	20	remove	remove	VB
9935	2896	21	the	the	DT
9935	2896	22	loaves	loaf	NNS
9935	2896	23	from	from	IN
9935	2896	24	the	the	DT
9935	2896	25	pans	pan	NNS
9935	2896	26	,	,	,
9935	2896	27	and	and	CC
9935	2896	28	place	place	VB
9935	2896	29	them	-PRON-	PRP
9935	2896	30	to	to	TO
9935	2896	31	cool	cool	VB
9935	2896	32	where	where	WRB
9935	2896	33	the	the	DT
9935	2896	34	air	air	NN
9935	2896	35	may	may	MD
9935	2896	36	circulate	circulate	VB
9935	2896	37	freely	freely	RB
9935	2896	38	around	around	IN
9935	2896	39	them	-PRON-	PRP
9935	2896	40	.	.	.
9935	2897	1	A	a	DT
9935	2897	2	bread	bread	NN
9935	2897	3	rack	rack	NN
9935	2897	4	,	,	,
9935	2897	5	or	or	CC
9935	2897	6	cake	cake	NN
9935	2897	7	cooler	cooler	NN
9935	2897	8	,	,	,
9935	2897	9	like	like	IN
9935	2897	10	the	the	DT
9935	2897	11	one	one	NN
9935	2897	12	on	on	IN
9935	2897	13	which	which	WDT
9935	2897	14	the	the	DT
9935	2897	15	loaf	loaf	NN
9935	2897	16	rests	rest	VBZ
9935	2897	17	in	in	IN
9935	2897	18	Figs	Figs	NNP
9935	2897	19	.	.	.
9935	2898	1	14	14	CD
9935	2898	2	,	,	,
9935	2898	3	15	15	CD
9935	2898	4	,	,	,
9935	2898	5	and	and	CC
9935	2898	6	16	16	CD
9935	2898	7	,	,	,
9935	2898	8	is	be	VBZ
9935	2898	9	very	very	RB
9935	2898	10	satisfactory	satisfactory	JJ
9935	2898	11	for	for	IN
9935	2898	12	this	this	DT
9935	2898	13	purpose	purpose	NN
9935	2898	14	,	,	,
9935	2898	15	but	but	CC
9935	2898	16	if	if	IN
9935	2898	17	such	such	PDT
9935	2898	18	a	a	DT
9935	2898	19	device	device	NN
9935	2898	20	is	be	VBZ
9935	2898	21	not	not	RB
9935	2898	22	available	available	JJ
9935	2898	23	,	,	,
9935	2898	24	the	the	DT
9935	2898	25	loaves	loaf	NNS
9935	2898	26	may	may	MD
9935	2898	27	be	be	VB
9935	2898	28	placed	place	VBN
9935	2898	29	across	across	IN
9935	2898	30	the	the	DT
9935	2898	31	edges	edge	NNS
9935	2898	32	of	of	IN
9935	2898	33	the	the	DT
9935	2898	34	empty	empty	JJ
9935	2898	35	pans	pan	NNS
9935	2898	36	so	so	IN
9935	2898	37	that	that	IN
9935	2898	38	nearly	nearly	RB
9935	2898	39	the	the	DT
9935	2898	40	entire	entire	JJ
9935	2898	41	surface	surface	NN
9935	2898	42	is	be	VBZ
9935	2898	43	exposed	expose	VBN
9935	2898	44	.	.	.
9935	2899	1	Whichever	whichever	WDT
9935	2899	2	plan	plan	NN
9935	2899	3	is	be	VBZ
9935	2899	4	adopted	adopt	VBN
9935	2899	5	,	,	,
9935	2899	6	it	-PRON-	PRP
9935	2899	7	should	should	MD
9935	2899	8	be	be	VB
9935	2899	9	remembered	remember	VBN
9935	2899	10	that	that	IN
9935	2899	11	the	the	DT
9935	2899	12	bread	bread	NN
9935	2899	13	must	must	MD
9935	2899	14	be	be	VB
9935	2899	15	carefully	carefully	RB
9935	2899	16	protected	protect	VBN
9935	2899	17	from	from	IN
9935	2899	18	dust	dust	NN
9935	2899	19	and	and	CC
9935	2899	20	flies	fly	NNS
9935	2899	21	.	.	.
9935	2900	1	Bread	bread	NN
9935	2900	2	should	should	MD
9935	2900	3	never	never	RB
9935	2900	4	be	be	VB
9935	2900	5	permitted	permit	VBN
9935	2900	6	to	to	TO
9935	2900	7	remain	remain	VB
9935	2900	8	in	in	IN
9935	2900	9	the	the	DT
9935	2900	10	pans	pan	NNS
9935	2900	11	after	after	IN
9935	2900	12	it	-PRON-	PRP
9935	2900	13	has	have	VBZ
9935	2900	14	been	be	VBN
9935	2900	15	baked	bake	VBN
9935	2900	16	nor	nor	CC
9935	2900	17	to	to	TO
9935	2900	18	cool	cool	VB
9935	2900	19	on	on	IN
9935	2900	20	a	a	DT
9935	2900	21	flat	flat	JJ
9935	2900	22	surface	surface	NN
9935	2900	23	;	;	:
9935	2900	24	neither	neither	CC
9935	2900	25	should	should	MD
9935	2900	26	the	the	DT
9935	2900	27	loaves	loaf	NNS
9935	2900	28	be	be	VB
9935	2900	29	wrapped	wrap	VBN
9935	2900	30	while	while	IN
9935	2900	31	they	-PRON-	PRP
9935	2900	32	are	be	VBP
9935	2900	33	warm	warm	JJ
9935	2900	34	,	,	,
9935	2900	35	because	because	IN
9935	2900	36	the	the	DT
9935	2900	37	moisture	moisture	NN
9935	2900	38	will	will	MD
9935	2900	39	collect	collect	VB
9935	2900	40	on	on	IN
9935	2900	41	the	the	DT
9935	2900	42	surface	surface	NN
9935	2900	43	and	and	CC
9935	2900	44	the	the	DT
9935	2900	45	bread	bread	NN
9935	2900	46	will	will	MD
9935	2900	47	not	not	RB
9935	2900	48	keep	keep	VB
9935	2900	49	so	so	RB
9935	2900	50	well	well	RB
9935	2900	51	.	.	.
9935	2901	1	After	after	IN
9935	2901	2	the	the	DT
9935	2901	3	loaves	loaf	NNS
9935	2901	4	have	have	VBP
9935	2901	5	become	become	VBN
9935	2901	6	sufficiently	sufficiently	RB
9935	2901	7	cool	cool	JJ
9935	2901	8	,	,	,
9935	2901	9	place	place	VB
9935	2901	10	them	-PRON-	PRP
9935	2901	11	in	in	IN
9935	2901	12	the	the	DT
9935	2901	13	receptacle	receptacle	NN
9935	2901	14	in	in	IN
9935	2901	15	which	which	WDT
9935	2901	16	they	-PRON-	PRP
9935	2901	17	are	be	VBP
9935	2901	18	to	to	TO
9935	2901	19	be	be	VB
9935	2901	20	kept	keep	VBN
9935	2901	21	.	.	.
9935	2902	1	This	this	DT
9935	2902	2	should	should	MD
9935	2902	3	have	have	VB
9935	2902	4	been	be	VBN
9935	2902	5	previously	previously	RB
9935	2902	6	washed	wash	VBN
9935	2902	7	and	and	CC
9935	2902	8	dried	dry	VBN
9935	2902	9	and	and	CC
9935	2902	10	then	then	RB
9935	2902	11	allowed	allow	VBN
9935	2902	12	to	to	TO
9935	2902	13	stand	stand	VB
9935	2902	14	in	in	IN
9935	2902	15	the	the	DT
9935	2902	16	sunshine	sunshine	NN
9935	2902	17	,	,	,
9935	2902	18	so	so	IN
9935	2902	19	as	as	IN
9935	2902	20	to	to	TO
9935	2902	21	be	be	VB
9935	2902	22	free	free	JJ
9935	2902	23	from	from	IN
9935	2902	24	mold	mold	NN
9935	2902	25	or	or	CC
9935	2902	26	any	any	DT
9935	2902	27	substance	substance	NN
9935	2902	28	that	that	WDT
9935	2902	29	will	will	MD
9935	2902	30	taint	taint	VB
9935	2902	31	or	or	CC
9935	2902	32	otherwise	otherwise	RB
9935	2902	33	injure	injure	VB
9935	2902	34	the	the	DT
9935	2902	35	bread	bread	NN
9935	2902	36	.	.	.
9935	2903	1	After	after	IN
9935	2903	2	the	the	DT
9935	2903	3	loaves	loaf	NNS
9935	2903	4	have	have	VBP
9935	2903	5	been	be	VBN
9935	2903	6	put	put	VBN
9935	2903	7	into	into	IN
9935	2903	8	it	-PRON-	PRP
9935	2903	9	,	,	,
9935	2903	10	keep	keep	VB
9935	2903	11	it	-PRON-	PRP
9935	2903	12	well	well	RB
9935	2903	13	covered	cover	VBN
9935	2903	14	and	and	CC
9935	2903	15	allow	allow	VB
9935	2903	16	no	no	DT
9935	2903	17	stale	stale	JJ
9935	2903	18	crumbs	crumb	NNS
9935	2903	19	nor	nor	CC
9935	2903	20	pieces	piece	NNS
9935	2903	21	of	of	IN
9935	2903	22	bread	bread	NN
9935	2903	23	to	to	TO
9935	2903	24	collect	collect	VB
9935	2903	25	.	.	.
9935	2904	1	To	to	TO
9935	2904	2	keep	keep	VB
9935	2904	3	such	such	PDT
9935	2904	4	a	a	DT
9935	2904	5	receptacle	receptacle	NN
9935	2904	6	in	in	IN
9935	2904	7	good	good	JJ
9935	2904	8	condition	condition	NN
9935	2904	9	,	,	,
9935	2904	10	it	-PRON-	PRP
9935	2904	11	should	should	MD
9935	2904	12	be	be	VB
9935	2904	13	scalded	scald	VBN
9935	2904	14	and	and	CC
9935	2904	15	dried	dry	VBN
9935	2904	16	every	every	DT
9935	2904	17	2	2	CD
9935	2904	18	or	or	CC
9935	2904	19	3	3	CD
9935	2904	20	days	day	NNS
9935	2904	21	.	.	.
9935	2905	1	SCORING	SCORING	NNP
9935	2905	2	BREAD	BREAD	NNP
9935	2905	3	61	61	CD
9935	2905	4	.	.	.
9935	2906	1	OBJECT	object	NN
9935	2906	2	OF	of	IN
9935	2906	3	SCORING	SCORING	NNP
9935	2906	4	BREAD.--By	BREAD.--By	NNP
9935	2906	5	the	the	DT
9935	2906	6	_	_	NNP
9935	2906	7	scoring	score	VBG
9935	2906	8	_	_	NNP
9935	2906	9	of	of	IN
9935	2906	10	bread	bread	NN
9935	2906	11	is	be	VBZ
9935	2906	12	meant	mean	VBN
9935	2906	13	simply	simply	RB
9935	2906	14	the	the	DT
9935	2906	15	judging	judging	NN
9935	2906	16	of	of	IN
9935	2906	17	its	-PRON-	PRP$
9935	2906	18	qualities	quality	NNS
9935	2906	19	.	.	.
9935	2907	1	Persons	person	NNS
9935	2907	2	who	who	WP
9935	2907	3	understand	understand	VBP
9935	2907	4	what	what	WP
9935	2907	5	good	good	JJ
9935	2907	6	bread	bread	NN
9935	2907	7	is	be	VBZ
9935	2907	8	agree	agree	VBP
9935	2907	9	very	very	RB
9935	2907	10	closely	closely	RB
9935	2907	11	on	on	IN
9935	2907	12	the	the	DT
9935	2907	13	qualities	quality	NNS
9935	2907	14	that	that	WDT
9935	2907	15	should	should	MD
9935	2907	16	characterize	characterize	VB
9935	2907	17	it	-PRON-	PRP
9935	2907	18	,	,	,
9935	2907	19	and	and	CC
9935	2907	20	they	-PRON-	PRP
9935	2907	21	make	make	VBP
9935	2907	22	these	these	DT
9935	2907	23	qualities	quality	NNS
9935	2907	24	a	a	DT
9935	2907	25	standard	standard	NN
9935	2907	26	by	by	IN
9935	2907	27	which	which	WDT
9935	2907	28	any	any	DT
9935	2907	29	kind	kind	NN
9935	2907	30	of	of	IN
9935	2907	31	bread	bread	NN
9935	2907	32	may	may	MD
9935	2907	33	be	be	VB
9935	2907	34	scored	score	VBN
9935	2907	35	,	,	,
9935	2907	36	or	or	CC
9935	2907	37	judged	judge	VBN
9935	2907	38	.	.	.
9935	2908	1	Those	those	DT
9935	2908	2	who	who	WP
9935	2908	3	are	be	VBP
9935	2908	4	not	not	RB
9935	2908	5	proficient	proficient	JJ
9935	2908	6	in	in	IN
9935	2908	7	the	the	DT
9935	2908	8	making	making	NN
9935	2908	9	of	of	IN
9935	2908	10	bread	bread	NN
9935	2908	11	,	,	,
9935	2908	12	as	as	RB
9935	2908	13	well	well	RB
9935	2908	14	as	as	IN
9935	2908	15	those	those	DT
9935	2908	16	who	who	WP
9935	2908	17	have	have	VBP
9935	2908	18	had	have	VBN
9935	2908	19	very	very	RB
9935	2908	20	little	little	JJ
9935	2908	21	experience	experience	NN
9935	2908	22	,	,	,
9935	2908	23	will	will	MD
9935	2908	24	do	do	VB
9935	2908	25	well	well	RB
9935	2908	26	to	to	TO
9935	2908	27	have	have	VB
9935	2908	28	their	-PRON-	PRP$
9935	2908	29	bread	bread	NN
9935	2908	30	judged	judge	VBN
9935	2908	31	by	by	IN
9935	2908	32	experts	expert	NNS
9935	2908	33	or	or	CC
9935	2908	34	to	to	TO
9935	2908	35	learn	learn	VB
9935	2908	36	how	how	WRB
9935	2908	37	to	to	TO
9935	2908	38	score	score	VB
9935	2908	39	it	-PRON-	PRP
9935	2908	40	themselves	-PRON-	PRP
9935	2908	41	.	.	.
9935	2909	1	By	by	IN
9935	2909	2	following	follow	VBG
9935	2909	3	this	this	DT
9935	2909	4	plan	plan	NN
9935	2909	5	,	,	,
9935	2909	6	they	-PRON-	PRP
9935	2909	7	will	will	MD
9935	2909	8	be	be	VB
9935	2909	9	able	able	JJ
9935	2909	10	to	to	TO
9935	2909	11	find	find	VB
9935	2909	12	out	out	RP
9935	2909	13	the	the	DT
9935	2909	14	good	good	JJ
9935	2909	15	and	and	CC
9935	2909	16	bad	bad	JJ
9935	2909	17	points	point	NNS
9935	2909	18	of	of	IN
9935	2909	19	their	-PRON-	PRP$
9935	2909	20	bread	bread	NN
9935	2909	21	and	and	CC
9935	2909	22	then	then	RB
9935	2909	23	,	,	,
9935	2909	24	by	by	IN
9935	2909	25	ascertaining	ascertain	VBG
9935	2909	26	the	the	DT
9935	2909	27	causes	cause	NNS
9935	2909	28	of	of	IN
9935	2909	29	any	any	DT
9935	2909	30	poor	poor	JJ
9935	2909	31	qualities	quality	NNS
9935	2909	32	,	,	,
9935	2909	33	will	will	MD
9935	2909	34	be	be	VB
9935	2909	35	in	in	IN
9935	2909	36	a	a	DT
9935	2909	37	position	position	NN
9935	2909	38	to	to	TO
9935	2909	39	make	make	VB
9935	2909	40	improvements	improvement	NNS
9935	2909	41	.	.	.
9935	2910	1	So	so	RB
9935	2910	2	that	that	IN
9935	2910	3	the	the	DT
9935	2910	4	beginner	beginner	NN
9935	2910	5	may	may	MD
9935	2910	6	learn	learn	VB
9935	2910	7	how	how	WRB
9935	2910	8	to	to	TO
9935	2910	9	judge	judge	VB
9935	2910	10	the	the	DT
9935	2910	11	qualities	quality	NNS
9935	2910	12	of	of	IN
9935	2910	13	her	-PRON-	PRP$
9935	2910	14	bread	bread	NN
9935	2910	15	,	,	,
9935	2910	16	she	-PRON-	PRP
9935	2910	17	should	should	MD
9935	2910	18	study	study	VB
9935	2910	19	carefully	carefully	RB
9935	2910	20	the	the	DT
9935	2910	21	accompanying	accompany	VBG
9935	2910	22	score	score	NN
9935	2910	23	card	card	NN
9935	2910	24	and	and	CC
9935	2910	25	its	-PRON-	PRP$
9935	2910	26	explanation	explanation	NN
9935	2910	27	.	.	.
9935	2911	1	SCORE	SCORE	NNP
9935	2911	2	CARD	CARD	NNP
9935	2911	3	External	External	NNP
9935	2911	4	Appearance	Appearance	NNP
9935	2911	5	:	:	:
9935	2911	6	PER	PER	NNP
9935	2911	7	CENT	CENT	NNP
9935	2911	8	.	.	.
9935	2912	1	Shape	shape	NN
9935	2912	2	.................................	.................................	NFP
9935	2912	3	5	5	CD
9935	2912	4	Size	size	NN
9935	2912	5	..................................	..................................	NFP
9935	2912	6	2	2	CD
9935	2912	7	Crust	crust	NN
9935	2912	8	:	:	:
9935	2912	9	Shade	shade	NN
9935	2912	10	...............................	...............................	NFP
9935	2912	11	2	2	CD
9935	2912	12	Uniformity	Uniformity	NNP
9935	2912	13	of	of	IN
9935	2912	14	Color	color	NN
9935	2912	15	.................	.................	NFP
9935	2912	16	2	2	CD
9935	2912	17	Character	character	NN
9935	2912	18	...........................	...........................	NFP
9935	2912	19	2	2	CD
9935	2912	20	Depth	depth	NN
9935	2912	21	............................	............................	NFP
9935	2912	22	2	2	CD
9935	2912	23	-	-	:
9935	2912	24	-8	-8	:
9935	2912	25	Lightness	lightness	NN
9935	2912	26	..............................	..............................	NFP
9935	2912	27	20	20	CD
9935	2912	28	Internal	internal	JJ
9935	2912	29	Appearance	appearance	NN
9935	2912	30	:	:	:
9935	2912	31	Even	even	RB
9935	2912	32	distribution	distribution	NN
9935	2912	33	of	of	IN
9935	2912	34	gas	gas	NN
9935	2912	35	.............	.............	NFP
9935	2912	36	10	10	CD
9935	2912	37	Moisture	moisture	NN
9935	2912	38	..............................	..............................	NFP
9935	2912	39	5	5	CD
9935	2912	40	Elasticity	elasticity	NN
9935	2912	41	............................	............................	NFP
9935	2912	42	5	5	CD
9935	2912	43	Color	color	NN
9935	2912	44	................................	................................	NFP
9935	2912	45	15	15	CD
9935	2912	46	Flavor	flavor	NN
9935	2912	47	.................................	.................................	.
9935	2912	48	30	30	CD
9935	2912	49	---	---	:
9935	2912	50	Total	total	NN
9935	2912	51	.............................	.............................	NFP
9935	2912	52	100	100	CD
9935	2912	53	62	62	CD
9935	2912	54	.	.	.
9935	2913	1	EXPLANATION	explanation	NN
9935	2913	2	OF	of	IN
9935	2913	3	SCORE	SCORE	NNP
9935	2913	4	CARD.--A	CARD.--A	-RRB-
9935	2913	5	study	study	NN
9935	2913	6	of	of	IN
9935	2913	7	the	the	DT
9935	2913	8	score	score	NN
9935	2913	9	card	card	NN
9935	2913	10	will	will	MD
9935	2913	11	reveal	reveal	VB
9935	2913	12	that	that	IN
9935	2913	13	a	a	DT
9935	2913	14	certain	certain	JJ
9935	2913	15	number	number	NN
9935	2913	16	of	of	IN
9935	2913	17	points	point	NNS
9935	2913	18	are	be	VBP
9935	2913	19	given	give	VBN
9935	2913	20	to	to	IN
9935	2913	21	a	a	DT
9935	2913	22	loaf	loaf	NN
9935	2913	23	of	of	IN
9935	2913	24	bread	bread	NN
9935	2913	25	for	for	IN
9935	2913	26	appearance	appearance	NN
9935	2913	27	,	,	,
9935	2913	28	both	both	CC
9935	2913	29	external	external	JJ
9935	2913	30	and	and	CC
9935	2913	31	internal	internal	JJ
9935	2913	32	,	,	,
9935	2913	33	for	for	IN
9935	2913	34	lightness	lightness	NN
9935	2913	35	,	,	,
9935	2913	36	and	and	CC
9935	2913	37	for	for	IN
9935	2913	38	flavor	flavor	NN
9935	2913	39	.	.	.
9935	2914	1	To	to	TO
9935	2914	2	determine	determine	VB
9935	2914	3	these	these	DT
9935	2914	4	qualities	quality	NNS
9935	2914	5	best	well	RBS
9935	2914	6	,	,	,
9935	2914	7	allow	allow	VB
9935	2914	8	the	the	DT
9935	2914	9	loaf	loaf	NNS
9935	2914	10	to	to	TO
9935	2914	11	cool	cool	VB
9935	2914	12	thoroughly	thoroughly	RB
9935	2914	13	after	after	IN
9935	2914	14	baking	baking	NN
9935	2914	15	.	.	.
9935	2915	1	Then	then	RB
9935	2915	2	consider	consider	VB
9935	2915	3	the	the	DT
9935	2915	4	various	various	JJ
9935	2915	5	points	point	NNS
9935	2915	6	,	,	,
9935	2915	7	and	and	CC
9935	2915	8	decide	decide	VB
9935	2915	9	how	how	WRB
9935	2915	10	nearly	nearly	RB
9935	2915	11	perfect	perfect	JJ
9935	2915	12	the	the	DT
9935	2915	13	loaf	loaf	NN
9935	2915	14	is	be	VBZ
9935	2915	15	in	in	IN
9935	2915	16	respect	respect	NN
9935	2915	17	to	to	IN
9935	2915	18	each	each	DT
9935	2915	19	one	one	CD
9935	2915	20	of	of	IN
9935	2915	21	them	-PRON-	PRP
9935	2915	22	.	.	.
9935	2916	1	Add	add	VB
9935	2916	2	the	the	DT
9935	2916	3	numbers	number	NNS
9935	2916	4	that	that	WDT
9935	2916	5	are	be	VBP
9935	2916	6	determined	determine	VBN
9935	2916	7	upon	upon	IN
9935	2916	8	,	,	,
9935	2916	9	and	and	CC
9935	2916	10	the	the	DT
9935	2916	11	result	result	NN
9935	2916	12	obtained	obtain	VBD
9935	2916	13	will	will	MD
9935	2916	14	show	show	VB
9935	2916	15	how	how	WRB
9935	2916	16	the	the	DT
9935	2916	17	bread	bread	NN
9935	2916	18	scores	score	NNS
9935	2916	19	.	.	.
9935	2917	1	63	63	CD
9935	2917	2	.	.	.
9935	2918	1	The	the	DT
9935	2918	2	_	_	NNP
9935	2918	3	shape	shape	NN
9935	2918	4	_	_	NNP
9935	2918	5	of	of	IN
9935	2918	6	the	the	DT
9935	2918	7	loaf	loaf	NNS
9935	2918	8	,	,	,
9935	2918	9	in	in	IN
9935	2918	10	order	order	NN
9935	2918	11	to	to	TO
9935	2918	12	be	be	VB
9935	2918	13	perfect	perfect	JJ
9935	2918	14	and	and	CC
9935	2918	15	to	to	TO
9935	2918	16	score	score	VB
9935	2918	17	5	5	CD
9935	2918	18	,	,	,
9935	2918	19	should	should	MD
9935	2918	20	be	be	VB
9935	2918	21	uniform	uniform	JJ
9935	2918	22	and	and	CC
9935	2918	23	symmetrical	symmetrical	JJ
9935	2918	24	.	.	.
9935	2919	1	Any	any	DT
9935	2919	2	such	such	JJ
9935	2919	3	shape	shape	NN
9935	2919	4	as	as	IN
9935	2919	5	that	that	DT
9935	2919	6	shown	show	VBN
9935	2919	7	in	in	IN
9935	2919	8	Fig	Fig	NNP
9935	2919	9	.	.	.
9935	2920	1	15	15	CD
9935	2920	2	would	would	MD
9935	2920	3	fall	fall	VB
9935	2920	4	below	below	IN
9935	2920	5	perfect	perfect	JJ
9935	2920	6	.	.	.
9935	2921	1	The	the	DT
9935	2921	2	_	_	NNP
9935	2921	3	size	size	NN
9935	2921	4	_	_	NNP
9935	2921	5	of	of	IN
9935	2921	6	the	the	DT
9935	2921	7	loaf	loaf	NN
9935	2921	8	,	,	,
9935	2921	9	for	for	IN
9935	2921	10	which	which	WDT
9935	2921	11	a	a	DT
9935	2921	12	score	score	NN
9935	2921	13	of	of	IN
9935	2921	14	2	2	CD
9935	2921	15	is	be	VBZ
9935	2921	16	given	give	VBN
9935	2921	17	,	,	,
9935	2921	18	is	be	VBZ
9935	2921	19	determined	determine	VBN
9935	2921	20	from	from	IN
9935	2921	21	the	the	DT
9935	2921	22	standpoint	standpoint	NN
9935	2921	23	of	of	IN
9935	2921	24	thorough	thorough	JJ
9935	2921	25	baking	baking	NN
9935	2921	26	.	.	.
9935	2922	1	The	the	DT
9935	2922	2	exact	exact	JJ
9935	2922	3	size	size	NN
9935	2922	4	that	that	WDT
9935	2922	5	a	a	DT
9935	2922	6	loaf	loaf	NN
9935	2922	7	must	must	MD
9935	2922	8	be	be	VB
9935	2922	9	is	be	VBZ
9935	2922	10	a	a	DT
9935	2922	11	rather	rather	RB
9935	2922	12	difficult	difficult	JJ
9935	2922	13	thing	thing	NN
9935	2922	14	to	to	IN
9935	2922	15	state	state	NN
9935	2922	16	,	,	,
9935	2922	17	because	because	IN
9935	2922	18	the	the	DT
9935	2922	19	sizes	size	NNS
9935	2922	20	vary	vary	VBP
9935	2922	21	considerably	considerably	RB
9935	2922	22	,	,	,
9935	2922	23	but	but	CC
9935	2922	24	a	a	DT
9935	2922	25	loaf	loaf	NN
9935	2922	26	of	of	IN
9935	2922	27	an	an	DT
9935	2922	28	ungainly	ungainly	JJ
9935	2922	29	size	size	NN
9935	2922	30	should	should	MD
9935	2922	31	be	be	VB
9935	2922	32	guarded	guard	VBN
9935	2922	33	against	against	IN
9935	2922	34	,	,	,
9935	2922	35	for	for	IN
9935	2922	36	it	-PRON-	PRP
9935	2922	37	would	would	MD
9935	2922	38	not	not	RB
9935	2922	39	score	score	VB
9935	2922	40	well	well	RB
9935	2922	41	.	.	.
9935	2923	1	Bread	bread	NN
9935	2923	2	made	make	VBN
9935	2923	3	in	in	IN
9935	2923	4	pans	pan	NNS
9935	2923	5	of	of	IN
9935	2923	6	the	the	DT
9935	2923	7	size	size	NN
9935	2923	8	already	already	RB
9935	2923	9	mentioned	mention	VBN
9935	2923	10	would	would	MD
9935	2923	11	score	score	VB
9935	2923	12	high	high	RB
9935	2923	13	with	with	IN
9935	2923	14	regard	regard	NN
9935	2923	15	to	to	IN
9935	2923	16	size	size	NN
9935	2923	17	.	.	.
9935	2924	1	The	the	DT
9935	2924	2	_	_	NNP
9935	2924	3	crust	crust	NN
9935	2924	4	_	_	NNP
9935	2924	5	,	,	,
9935	2924	6	whose	whose	WP$
9935	2924	7	combined	combine	VBN
9935	2924	8	characteristics	characteristic	NNS
9935	2924	9	score	score	NN
9935	2924	10	8	8	CD
9935	2924	11	,	,	,
9935	2924	12	should	should	MD
9935	2924	13	be	be	VB
9935	2924	14	a	a	DT
9935	2924	15	golden	golden	JJ
9935	2924	16	brown	brown	NN
9935	2924	17	in	in	IN
9935	2924	18	color	color	NN
9935	2924	19	in	in	IN
9935	2924	20	order	order	NN
9935	2924	21	to	to	TO
9935	2924	22	receive	receive	VB
9935	2924	23	the	the	DT
9935	2924	24	score	score	NN
9935	2924	25	of	of	IN
9935	2924	26	2	2	CD
9935	2924	27	for	for	IN
9935	2924	28	its	-PRON-	PRP$
9935	2924	29	_	_	NNP
9935	2924	30	shade	shade	NN
9935	2924	31	_	_	NNP
9935	2924	32	.	.	.
9935	2925	1	A	a	DT
9935	2925	2	pale	pale	JJ
9935	2925	3	loaf	loaf	NN
9935	2925	4	or	or	CC
9935	2925	5	one	one	CD
9935	2925	6	baked	bake	VBD
9935	2925	7	too	too	RB
9935	2925	8	brown	brown	JJ
9935	2925	9	would	would	MD
9935	2925	10	not	not	RB
9935	2925	11	receive	receive	VB
9935	2925	12	full	full	JJ
9935	2925	13	credit	credit	NN
9935	2925	14	.	.	.
9935	2926	1	If	if	IN
9935	2926	2	the	the	DT
9935	2926	3	required	require	VBN
9935	2926	4	color	color	NN
9935	2926	5	extends	extend	VBZ
9935	2926	6	uniformly	uniformly	RB
9935	2926	7	over	over	IN
9935	2926	8	the	the	DT
9935	2926	9	entire	entire	JJ
9935	2926	10	loaf	loaf	NN
9935	2926	11	,	,	,
9935	2926	12	the	the	DT
9935	2926	13	bottom	bottom	NN
9935	2926	14	and	and	CC
9935	2926	15	the	the	DT
9935	2926	16	sides	side	NNS
9935	2926	17	,	,	,
9935	2926	18	as	as	RB
9935	2926	19	well	well	RB
9935	2926	20	as	as	IN
9935	2926	21	the	the	DT
9935	2926	22	top	top	NN
9935	2926	23	,	,	,
9935	2926	24	2	2	CD
9935	2926	25	more	more	JJR
9935	2926	26	is	be	VBZ
9935	2926	27	added	add	VBN
9935	2926	28	to	to	IN
9935	2926	29	the	the	DT
9935	2926	30	score	score	NN
9935	2926	31	of	of	IN
9935	2926	32	the	the	DT
9935	2926	33	crust	crust	NN
9935	2926	34	for	for	IN
9935	2926	35	_	_	NNP
9935	2926	36	uniformity	uniformity	NN
9935	2926	37	of	of	IN
9935	2926	38	color	color	NN
9935	2926	39	_	_	NNP
9935	2926	40	.	.	.
9935	2927	1	After	after	IN
9935	2927	2	these	these	DT
9935	2927	3	points	point	NNS
9935	2927	4	are	be	VBP
9935	2927	5	scored	score	VBN
9935	2927	6	,	,	,
9935	2927	7	a	a	DT
9935	2927	8	slice	slice	NN
9935	2927	9	of	of	IN
9935	2927	10	bread	bread	NN
9935	2927	11	should	should	MD
9935	2927	12	be	be	VB
9935	2927	13	cut	cut	VBN
9935	2927	14	from	from	IN
9935	2927	15	the	the	DT
9935	2927	16	loaf	loaf	NN
9935	2927	17	in	in	IN
9935	2927	18	order	order	NN
9935	2927	19	that	that	IN
9935	2927	20	the	the	DT
9935	2927	21	remaining	remain	VBG
9935	2927	22	points	point	NNS
9935	2927	23	may	may	MD
9935	2927	24	be	be	VB
9935	2927	25	scored	score	VBN
9935	2927	26	.	.	.
9935	2928	1	As	as	IN
9935	2928	2	fresh	fresh	JJ
9935	2928	3	bread	bread	NN
9935	2928	4	does	do	VBZ
9935	2928	5	not	not	RB
9935	2928	6	cut	cut	VB
9935	2928	7	easily	easily	RB
9935	2928	8	,	,	,
9935	2928	9	and	and	CC
9935	2928	10	as	as	IN
9935	2928	11	a	a	DT
9935	2928	12	well	well	RB
9935	2928	13	-	-	HYPH
9935	2928	14	cut	cut	VBN
9935	2928	15	slice	slice	NN
9935	2928	16	must	must	MD
9935	2928	17	be	be	VB
9935	2928	18	had	have	VBN
9935	2928	19	for	for	IN
9935	2928	20	this	this	DT
9935	2928	21	purpose	purpose	NN
9935	2928	22	,	,	,
9935	2928	23	special	special	JJ
9935	2928	24	care	care	NN
9935	2928	25	must	must	MD
9935	2928	26	be	be	VB
9935	2928	27	taken	take	VBN
9935	2928	28	to	to	TO
9935	2928	29	obtain	obtain	VB
9935	2928	30	the	the	DT
9935	2928	31	slice	slice	NN
9935	2928	32	.	.	.
9935	2929	1	Therefore	therefore	RB
9935	2929	2	,	,	,
9935	2929	3	sharpen	sharpen	VB
9935	2929	4	a	a	DT
9935	2929	5	large	large	JJ
9935	2929	6	knife	knife	NN
9935	2929	7	and	and	CC
9935	2929	8	heat	heat	VBP
9935	2929	9	the	the	DT
9935	2929	10	blade	blade	NN
9935	2929	11	slightly	slightly	RB
9935	2929	12	by	by	IN
9935	2929	13	holding	hold	VBG
9935	2929	14	it	-PRON-	PRP
9935	2929	15	near	near	IN
9935	2929	16	a	a	DT
9935	2929	17	flame	flame	NN
9935	2929	18	;	;	:
9935	2929	19	then	then	RB
9935	2929	20	cut	cut	VB
9935	2929	21	a	a	DT
9935	2929	22	slice	slice	NN
9935	2929	23	at	at	IN
9935	2929	24	least	least	JJS
9935	2929	25	1/2	1/2	CD
9935	2929	26	inch	inch	NN
9935	2929	27	thick	thick	JJ
9935	2929	28	from	from	IN
9935	2929	29	the	the	DT
9935	2929	30	loaf	loaf	NNS
9935	2929	31	before	before	IN
9935	2929	32	the	the	DT
9935	2929	33	blade	blade	NN
9935	2929	34	has	have	VBZ
9935	2929	35	had	have	VBN
9935	2929	36	time	time	NN
9935	2929	37	to	to	TO
9935	2929	38	cool	cool	VB
9935	2929	39	.	.	.
9935	2930	1	With	with	IN
9935	2930	2	such	such	PDT
9935	2930	3	a	a	DT
9935	2930	4	slice	slice	NN
9935	2930	5	cut	cut	NN
9935	2930	6	,	,	,
9935	2930	7	the	the	DT
9935	2930	8	_	_	NNP
9935	2930	9	character	character	NN
9935	2930	10	_	_	NNP
9935	2930	11	of	of	IN
9935	2930	12	the	the	DT
9935	2930	13	crust	crust	NN
9935	2930	14	,	,	,
9935	2930	15	by	by	IN
9935	2930	16	which	which	WDT
9935	2930	17	is	be	VBZ
9935	2930	18	meant	mean	VBN
9935	2930	19	its	-PRON-	PRP$
9935	2930	20	toughness	toughness	NN
9935	2930	21	or	or	CC
9935	2930	22	its	-PRON-	PRP$
9935	2930	23	tenderness	tenderness	NN
9935	2930	24	,	,	,
9935	2930	25	may	may	MD
9935	2930	26	be	be	VB
9935	2930	27	determined	determine	VBN
9935	2930	28	.	.	.
9935	2931	1	A	a	DT
9935	2931	2	score	score	NN
9935	2931	3	of	of	IN
9935	2931	4	2	2	CD
9935	2931	5	is	be	VBZ
9935	2931	6	given	give	VBN
9935	2931	7	if	if	IN
9935	2931	8	it	-PRON-	PRP
9935	2931	9	is	be	VBZ
9935	2931	10	of	of	IN
9935	2931	11	sufficient	sufficient	JJ
9935	2931	12	tenderness	tenderness	NN
9935	2931	13	or	or	CC
9935	2931	14	is	be	VBZ
9935	2931	15	devoid	devoid	JJ
9935	2931	16	of	of	IN
9935	2931	17	toughness	toughness	NN
9935	2931	18	.	.	.
9935	2932	1	The	the	DT
9935	2932	2	_	_	NNP
9935	2932	3	depth	depth	NN
9935	2932	4	_	_	NNP
9935	2932	5	of	of	IN
9935	2932	6	the	the	DT
9935	2932	7	crust	crust	NN
9935	2932	8	,	,	,
9935	2932	9	which	which	WDT
9935	2932	10	depends	depend	VBZ
9935	2932	11	on	on	IN
9935	2932	12	the	the	DT
9935	2932	13	amount	amount	NN
9935	2932	14	of	of	IN
9935	2932	15	baking	bake	VBG
9935	2932	16	the	the	DT
9935	2932	17	loaf	loaf	NN
9935	2932	18	has	have	VBZ
9935	2932	19	had	have	VBN
9935	2932	20	,	,	,
9935	2932	21	receives	receive	VBZ
9935	2932	22	a	a	DT
9935	2932	23	score	score	NN
9935	2932	24	of	of	IN
9935	2932	25	2	2	CD
9935	2932	26	if	if	IN
9935	2932	27	it	-PRON-	PRP
9935	2932	28	is	be	VBZ
9935	2932	29	perfect	perfect	JJ
9935	2932	30	.	.	.
9935	2933	1	A	a	DT
9935	2933	2	deep	deep	JJ
9935	2933	3	crust	crust	NN
9935	2933	4	,	,	,
9935	2933	5	which	which	WDT
9935	2933	6	is	be	VBZ
9935	2933	7	the	the	DT
9935	2933	8	preferred	preferred	JJ
9935	2933	9	kind	kind	NN
9935	2933	10	,	,	,
9935	2933	11	is	be	VBZ
9935	2933	12	produced	produce	VBN
9935	2933	13	by	by	IN
9935	2933	14	long	long	JJ
9935	2933	15	,	,	,
9935	2933	16	slow	slow	JJ
9935	2933	17	baking	baking	NN
9935	2933	18	;	;	:
9935	2933	19	bread	bread	NN
9935	2933	20	that	that	WDT
9935	2933	21	is	be	VBZ
9935	2933	22	baked	bake	VBN
9935	2933	23	only	only	RB
9935	2933	24	a	a	DT
9935	2933	25	short	short	JJ
9935	2933	26	time	time	NN
9935	2933	27	has	have	VBZ
9935	2933	28	a	a	DT
9935	2933	29	thin	thin	JJ
9935	2933	30	crust	crust	NN
9935	2933	31	,	,	,
9935	2933	32	which	which	WDT
9935	2933	33	is	be	VBZ
9935	2933	34	not	not	RB
9935	2933	35	so	so	RB
9935	2933	36	desirable	desirable	JJ
9935	2933	37	and	and	CC
9935	2933	38	would	would	MD
9935	2933	39	not	not	RB
9935	2933	40	score	score	VB
9935	2933	41	so	so	RB
9935	2933	42	high	high	RB
9935	2933	43	.	.	.
9935	2934	1	64	64	CD
9935	2934	2	.	.	.
9935	2935	1	The	the	DT
9935	2935	2	_	_	NNP
9935	2935	3	lightness	lightness	NN
9935	2935	4	_	_	NNP
9935	2935	5	of	of	IN
9935	2935	6	the	the	DT
9935	2935	7	bread	bread	NN
9935	2935	8	can	can	MD
9935	2935	9	easily	easily	RB
9935	2935	10	be	be	VB
9935	2935	11	scored	score	VBN
9935	2935	12	when	when	WRB
9935	2935	13	the	the	DT
9935	2935	14	bread	bread	NN
9935	2935	15	is	be	VBZ
9935	2935	16	cut	cut	VBN
9935	2935	17	.	.	.
9935	2936	1	It	-PRON-	PRP
9935	2936	2	is	be	VBZ
9935	2936	3	judged	judge	VBN
9935	2936	4	by	by	IN
9935	2936	5	the	the	DT
9935	2936	6	size	size	NN
9935	2936	7	of	of	IN
9935	2936	8	the	the	DT
9935	2936	9	holes	hole	NNS
9935	2936	10	,	,	,
9935	2936	11	and	and	CC
9935	2936	12	if	if	IN
9935	2936	13	it	-PRON-	PRP
9935	2936	14	is	be	VBZ
9935	2936	15	perfect	perfect	JJ
9935	2936	16	it	-PRON-	PRP
9935	2936	17	receives	receive	VBZ
9935	2936	18	a	a	DT
9935	2936	19	score	score	NN
9935	2936	20	of	of	IN
9935	2936	21	20	20	CD
9935	2936	22	.	.	.
9935	2937	1	If	if	IN
9935	2937	2	the	the	DT
9935	2937	3	bread	bread	NN
9935	2937	4	is	be	VBZ
9935	2937	5	not	not	RB
9935	2937	6	light	light	JJ
9935	2937	7	enough	enough	RB
9935	2937	8	,	,	,
9935	2937	9	the	the	DT
9935	2937	10	holes	hole	NNS
9935	2937	11	will	will	MD
9935	2937	12	be	be	VB
9935	2937	13	small	small	JJ
9935	2937	14	and	and	CC
9935	2937	15	the	the	DT
9935	2937	16	bread	bread	NN
9935	2937	17	will	will	MD
9935	2937	18	feel	feel	VB
9935	2937	19	solid	solid	JJ
9935	2937	20	and	and	CC
9935	2937	21	unelastic	unelastic	JJ
9935	2937	22	;	;	:
9935	2937	23	if	if	IN
9935	2937	24	it	-PRON-	PRP
9935	2937	25	is	be	VBZ
9935	2937	26	too	too	RB
9935	2937	27	light	light	JJ
9935	2937	28	,	,	,
9935	2937	29	the	the	DT
9935	2937	30	holes	hole	NNS
9935	2937	31	will	will	MD
9935	2937	32	be	be	VB
9935	2937	33	large	large	JJ
9935	2937	34	and	and	CC
9935	2937	35	coarse	coarse	JJ
9935	2937	36	.	.	.
9935	2938	1	65	65	CD
9935	2938	2	.	.	.
9935	2939	1	The	the	DT
9935	2939	2	internal	internal	JJ
9935	2939	3	appearance	appearance	NN
9935	2939	4	,	,	,
9935	2939	5	which	which	WDT
9935	2939	6	is	be	VBZ
9935	2939	7	scored	score	VBN
9935	2939	8	next	next	RB
9935	2939	9	,	,	,
9935	2939	10	includes	include	VBZ
9935	2939	11	several	several	JJ
9935	2939	12	characteristics	characteristic	NNS
9935	2939	13	.	.	.
9935	2940	1	For	for	IN
9935	2940	2	the	the	DT
9935	2940	3	_	_	NNP
9935	2940	4	even	even	RB
9935	2940	5	distribution	distribution	NN
9935	2940	6	of	of	IN
9935	2940	7	gas	gas	NN
9935	2940	8	_	_	NNP
9935	2940	9	,	,	,
9935	2940	10	which	which	WDT
9935	2940	11	is	be	VBZ
9935	2940	12	determined	determine	VBN
9935	2940	13	by	by	IN
9935	2940	14	the	the	DT
9935	2940	15	uniformity	uniformity	NN
9935	2940	16	of	of	IN
9935	2940	17	the	the	DT
9935	2940	18	holes	hole	NNS
9935	2940	19	,	,	,
9935	2940	20	10	10	CD
9935	2940	21	points	point	NNS
9935	2940	22	are	be	VBP
9935	2940	23	given	give	VBN
9935	2940	24	.	.	.
9935	2941	1	If	if	IN
9935	2941	2	the	the	DT
9935	2941	3	kneading	kneading	NN
9935	2941	4	has	have	VBZ
9935	2941	5	been	be	VBN
9935	2941	6	done	do	VBN
9935	2941	7	right	right	JJ
9935	2941	8	and	and	CC
9935	2941	9	the	the	DT
9935	2941	10	bread	bread	NN
9935	2941	11	has	have	VBZ
9935	2941	12	risen	rise	VBN
9935	2941	13	properly	properly	RB
9935	2941	14	,	,	,
9935	2941	15	the	the	DT
9935	2941	16	gas	gas	NN
9935	2941	17	will	will	MD
9935	2941	18	be	be	VB
9935	2941	19	distributed	distribute	VBN
9935	2941	20	evenly	evenly	RB
9935	2941	21	through	through	IN
9935	2941	22	the	the	DT
9935	2941	23	loaf	loaf	NN
9935	2941	24	,	,	,
9935	2941	25	with	with	IN
9935	2941	26	the	the	DT
9935	2941	27	result	result	NN
9935	2941	28	that	that	IN
9935	2941	29	the	the	DT
9935	2941	30	holes	hole	NNS
9935	2941	31	,	,	,
9935	2941	32	which	which	WDT
9935	2941	33	make	make	VBP
9935	2941	34	the	the	DT
9935	2941	35	bread	bread	NN
9935	2941	36	porous	porous	JJ
9935	2941	37	,	,	,
9935	2941	38	will	will	MD
9935	2941	39	be	be	VB
9935	2941	40	practically	practically	RB
9935	2941	41	the	the	DT
9935	2941	42	same	same	JJ
9935	2941	43	throughout	throughout	IN
9935	2941	44	the	the	DT
9935	2941	45	entire	entire	JJ
9935	2941	46	loaf	loaf	NN
9935	2941	47	.	.	.
9935	2942	1	Such	such	PDT
9935	2942	2	a	a	DT
9935	2942	3	texture	texture	NN
9935	2942	4	is	be	VBZ
9935	2942	5	better	well	JJR
9935	2942	6	than	than	IN
9935	2942	7	that	that	DT
9935	2942	8	of	of	IN
9935	2942	9	a	a	DT
9935	2942	10	loaf	loaf	NN
9935	2942	11	that	that	WDT
9935	2942	12	has	have	VBZ
9935	2942	13	some	some	DT
9935	2942	14	large	large	JJ
9935	2942	15	and	and	CC
9935	2942	16	some	some	DT
9935	2942	17	small	small	JJ
9935	2942	18	holes	hole	NNS
9935	2942	19	.	.	.
9935	2943	1	The	the	DT
9935	2943	2	_	_	NNP
9935	2943	3	moisture	moisture	NN
9935	2943	4	_	_	NNP
9935	2943	5	in	in	IN
9935	2943	6	the	the	DT
9935	2943	7	bread	bread	NN
9935	2943	8	,	,	,
9935	2943	9	which	which	WDT
9935	2943	10	receives	receive	VBZ
9935	2943	11	5	5	CD
9935	2943	12	if	if	IN
9935	2943	13	it	-PRON-	PRP
9935	2943	14	is	be	VBZ
9935	2943	15	of	of	IN
9935	2943	16	the	the	DT
9935	2943	17	right	right	JJ
9935	2943	18	amount	amount	NN
9935	2943	19	,	,	,
9935	2943	20	is	be	VBZ
9935	2943	21	tested	test	VBN
9935	2943	22	by	by	IN
9935	2943	23	pinching	pinch	VBG
9935	2943	24	a	a	DT
9935	2943	25	crumb	crumb	NN
9935	2943	26	between	between	IN
9935	2943	27	the	the	DT
9935	2943	28	fingers	finger	NNS
9935	2943	29	.	.	.
9935	2944	1	If	if	IN
9935	2944	2	the	the	DT
9935	2944	3	crumb	crumb	NN
9935	2944	4	feels	feel	VBZ
9935	2944	5	harsh	harsh	JJ
9935	2944	6	and	and	CC
9935	2944	7	dry	dry	JJ
9935	2944	8	,	,	,
9935	2944	9	the	the	DT
9935	2944	10	bread	bread	NN
9935	2944	11	is	be	VBZ
9935	2944	12	not	not	RB
9935	2944	13	moist	moist	JJ
9935	2944	14	enough	enough	RB
9935	2944	15	,	,	,
9935	2944	16	and	and	CC
9935	2944	17	if	if	IN
9935	2944	18	it	-PRON-	PRP
9935	2944	19	feels	feel	VBZ
9935	2944	20	doughy	doughy	NN
9935	2944	21	,	,	,
9935	2944	22	the	the	DT
9935	2944	23	bread	bread	NN
9935	2944	24	is	be	VBZ
9935	2944	25	too	too	RB
9935	2944	26	moist	moist	JJ
9935	2944	27	.	.	.
9935	2945	1	The	the	DT
9935	2945	2	_	_	NNP
9935	2945	3	elasticity	elasticity	NN
9935	2945	4	_	_	NNP
9935	2945	5	,	,	,
9935	2945	6	for	for	IN
9935	2945	7	which	which	WDT
9935	2945	8	5	5	CD
9935	2945	9	is	be	VBZ
9935	2945	10	given	give	VBN
9935	2945	11	,	,	,
9935	2945	12	is	be	VBZ
9935	2945	13	determined	determine	VBN
9935	2945	14	by	by	IN
9935	2945	15	pressing	press	VBG
9935	2945	16	the	the	DT
9935	2945	17	finger	finger	NN
9935	2945	18	gently	gently	RB
9935	2945	19	into	into	IN
9935	2945	20	a	a	DT
9935	2945	21	cut	cut	NN
9935	2945	22	place	place	NN
9935	2945	23	in	in	IN
9935	2945	24	the	the	DT
9935	2945	25	loaf	loaf	NNS
9935	2945	26	.	.	.
9935	2946	1	The	the	DT
9935	2946	2	bread	bread	NN
9935	2946	3	may	may	MD
9935	2946	4	be	be	VB
9935	2946	5	considered	consider	VBN
9935	2946	6	to	to	TO
9935	2946	7	be	be	VB
9935	2946	8	elastic	elastic	JJ
9935	2946	9	if	if	IN
9935	2946	10	it	-PRON-	PRP
9935	2946	11	springs	spring	VBZ
9935	2946	12	back	back	RP
9935	2946	13	after	after	IN
9935	2946	14	the	the	DT
9935	2946	15	finger	finger	NN
9935	2946	16	is	be	VBZ
9935	2946	17	removed	remove	VBN
9935	2946	18	and	and	CC
9935	2946	19	does	do	VBZ
9935	2946	20	not	not	RB
9935	2946	21	break	break	VB
9935	2946	22	nor	nor	CC
9935	2946	23	crumble	crumble	JJ
9935	2946	24	.	.	.
9935	2947	1	As	as	IN
9935	2947	2	compared	compare	VBN
9935	2947	3	with	with	IN
9935	2947	4	cake	cake	NN
9935	2947	5	,	,	,
9935	2947	6	bread	bread	NN
9935	2947	7	is	be	VBZ
9935	2947	8	always	always	RB
9935	2947	9	more	more	RBR
9935	2947	10	elastic	elastic	JJ
9935	2947	11	,	,	,
9935	2947	12	a	a	DT
9935	2947	13	characteristic	characteristic	NN
9935	2947	14	that	that	WDT
9935	2947	15	is	be	VBZ
9935	2947	16	due	due	JJ
9935	2947	17	to	to	IN
9935	2947	18	the	the	DT
9935	2947	19	quantity	quantity	NN
9935	2947	20	of	of	IN
9935	2947	21	gluten	gluten	NN
9935	2947	22	it	-PRON-	PRP
9935	2947	23	contains	contain	VBZ
9935	2947	24	.	.	.
9935	2948	1	Still	still	RB
9935	2948	2	it	-PRON-	PRP
9935	2948	3	should	should	MD
9935	2948	4	be	be	VB
9935	2948	5	remembered	remember	VBN
9935	2948	6	that	that	IN
9935	2948	7	the	the	DT
9935	2948	8	elasticity	elasticity	NN
9935	2948	9	must	must	MD
9935	2948	10	not	not	RB
9935	2948	11	amount	amount	VB
9935	2948	12	to	to	TO
9935	2948	13	toughness	toughness	VB
9935	2948	14	,	,	,
9935	2948	15	for	for	CC
9935	2948	16	if	if	IN
9935	2948	17	it	-PRON-	PRP
9935	2948	18	does	do	VBZ
9935	2948	19	the	the	DT
9935	2948	20	quality	quality	NN
9935	2948	21	of	of	IN
9935	2948	22	the	the	DT
9935	2948	23	bread	bread	NN
9935	2948	24	is	be	VBZ
9935	2948	25	impaired	impair	VBN
9935	2948	26	.	.	.
9935	2949	1	To	to	TO
9935	2949	2	score	score	VB
9935	2949	3	15	15	CD
9935	2949	4	for	for	IN
9935	2949	5	_	_	NNP
9935	2949	6	color	color	NN
9935	2949	7	_	_	NNP
9935	2949	8	,	,	,
9935	2949	9	the	the	DT
9935	2949	10	inside	inside	NN
9935	2949	11	of	of	IN
9935	2949	12	the	the	DT
9935	2949	13	loaf	loaf	NN
9935	2949	14	should	should	MD
9935	2949	15	be	be	VB
9935	2949	16	of	of	IN
9935	2949	17	an	an	DT
9935	2949	18	even	even	RB
9935	2949	19	,	,	,
9935	2949	20	creamy	creamy	JJ
9935	2949	21	white	white	JJ
9935	2949	22	.	.	.
9935	2950	1	A	a	DT
9935	2950	2	dull	dull	JJ
9935	2950	3	white	white	JJ
9935	2950	4	or	or	CC
9935	2950	5	gray	gray	JJ
9935	2950	6	color	color	NN
9935	2950	7	would	would	MD
9935	2950	8	indicate	indicate	VB
9935	2950	9	that	that	IN
9935	2950	10	flour	flour	NN
9935	2950	11	of	of	IN
9935	2950	12	a	a	DT
9935	2950	13	poor	poor	JJ
9935	2950	14	quality	quality	NN
9935	2950	15	had	have	VBD
9935	2950	16	been	be	VBN
9935	2950	17	used	use	VBN
9935	2950	18	,	,	,
9935	2950	19	and	and	CC
9935	2950	20	dark	dark	JJ
9935	2950	21	or	or	CC
9935	2950	22	white	white	JJ
9935	2950	23	streaks	streak	NNS
9935	2950	24	in	in	IN
9935	2950	25	the	the	DT
9935	2950	26	bread	bread	NN
9935	2950	27	would	would	MD
9935	2950	28	denote	denote	VB
9935	2950	29	uneven	uneven	JJ
9935	2950	30	mixing	mixing	JJ
9935	2950	31	and	and	CC
9935	2950	32	insufficient	insufficient	JJ
9935	2950	33	kneading	kneading	NN
9935	2950	34	.	.	.
9935	2951	1	66	66	CD
9935	2951	2	.	.	.
9935	2952	1	The	the	DT
9935	2952	2	last	last	JJ
9935	2952	3	thing	thing	NN
9935	2952	4	to	to	TO
9935	2952	5	be	be	VB
9935	2952	6	scored	score	VBN
9935	2952	7	,	,	,
9935	2952	8	namely	namely	RB
9935	2952	9	,	,	,
9935	2952	10	the	the	DT
9935	2952	11	_	_	NNP
9935	2952	12	flavor	flavor	NN
9935	2952	13	_	_	NNP
9935	2952	14	,	,	,
9935	2952	15	merits	merit	VBZ
9935	2952	16	30	30	CD
9935	2952	17	points	point	NNS
9935	2952	18	.	.	.
9935	2953	1	To	to	TO
9935	2953	2	determine	determine	VB
9935	2953	3	this	this	DT
9935	2953	4	characteristic	characteristic	NN
9935	2953	5	,	,	,
9935	2953	6	chew	chew	VB
9935	2953	7	a	a	DT
9935	2953	8	small	small	JJ
9935	2953	9	piece	piece	NN
9935	2953	10	of	of	IN
9935	2953	11	bread	bread	NN
9935	2953	12	well	well	RB
9935	2953	13	.	.	.
9935	2954	1	If	if	IN
9935	2954	2	it	-PRON-	PRP
9935	2954	3	is	be	VBZ
9935	2954	4	not	not	RB
9935	2954	5	sour	sour	JJ
9935	2954	6	nor	nor	CC
9935	2954	7	musty	musty	JJ
9935	2954	8	,	,	,
9935	2954	9	has	have	VBZ
9935	2954	10	a	a	DT
9935	2954	11	sweet	sweet	JJ
9935	2954	12	,	,	,
9935	2954	13	nutty	nutty	JJ
9935	2954	14	flavor	flavor	NN
9935	2954	15	,	,	,
9935	2954	16	and	and	CC
9935	2954	17	shows	show	VBZ
9935	2954	18	that	that	IN
9935	2954	19	the	the	DT
9935	2954	20	correct	correct	JJ
9935	2954	21	amount	amount	NN
9935	2954	22	of	of	IN
9935	2954	23	salt	salt	NN
9935	2954	24	and	and	CC
9935	2954	25	sugar	sugar	NN
9935	2954	26	were	be	VBD
9935	2954	27	added	add	VBN
9935	2954	28	in	in	IN
9935	2954	29	the	the	DT
9935	2954	30	mixing	mixing	NN
9935	2954	31	,	,	,
9935	2954	32	it	-PRON-	PRP
9935	2954	33	may	may	MD
9935	2954	34	receive	receive	VB
9935	2954	35	a	a	DT
9935	2954	36	perfect	perfect	JJ
9935	2954	37	score	score	NN
9935	2954	38	.	.	.
9935	2955	1	USE	use	NN
9935	2955	2	OF	of	IN
9935	2955	3	THE	the	DT
9935	2955	4	BREAD	BREAD	NNP
9935	2955	5	MIXER	MIXER	NNP
9935	2955	6	67	67	CD
9935	2955	7	.	.	.
9935	2956	1	The	the	DT
9935	2956	2	advantage	advantage	NN
9935	2956	3	of	of	IN
9935	2956	4	a	a	DT
9935	2956	5	bread	bread	NN
9935	2956	6	mixer	mixer	NN
9935	2956	7	in	in	IN
9935	2956	8	bread	bread	NN
9935	2956	9	making	make	VBG
9935	2956	10	is	be	VBZ
9935	2956	11	that	that	IN
9935	2956	12	it	-PRON-	PRP
9935	2956	13	practically	practically	RB
9935	2956	14	does	do	VBZ
9935	2956	15	away	away	RB
9935	2956	16	with	with	IN
9935	2956	17	hand	hand	NN
9935	2956	18	mixing	mixing	NN
9935	2956	19	and	and	CC
9935	2956	20	kneading	kneading	NN
9935	2956	21	;	;	:
9935	2956	22	however	however	RB
9935	2956	23	,	,	,
9935	2956	24	all	all	PDT
9935	2956	25	the	the	DT
9935	2956	26	other	other	JJ
9935	2956	27	steps	step	NNS
9935	2956	28	described	describe	VBN
9935	2956	29	are	be	VBP
9935	2956	30	the	the	DT
9935	2956	31	same	same	JJ
9935	2956	32	,	,	,
9935	2956	33	depending	depend	VBG
9935	2956	34	on	on	IN
9935	2956	35	the	the	DT
9935	2956	36	process	process	NN
9935	2956	37	used	use	VBN
9935	2956	38	.	.	.
9935	2957	1	As	as	IN
9935	2957	2	has	have	VBZ
9935	2957	3	been	be	VBN
9935	2957	4	mentioned	mention	VBN
9935	2957	5	,	,	,
9935	2957	6	the	the	DT
9935	2957	7	housewife	housewife	NN
9935	2957	8	who	who	WP
9935	2957	9	bakes	bake	VBZ
9935	2957	10	such	such	PDT
9935	2957	11	a	a	DT
9935	2957	12	small	small	JJ
9935	2957	13	quantity	quantity	NN
9935	2957	14	as	as	IN
9935	2957	15	three	three	CD
9935	2957	16	or	or	CC
9935	2957	17	four	four	CD
9935	2957	18	loaves	loaf	NNS
9935	2957	19	of	of	IN
9935	2957	20	bread	bread	NN
9935	2957	21	can	can	MD
9935	2957	22	get	get	VB
9935	2957	23	along	along	RP
9935	2957	24	very	very	RB
9935	2957	25	well	well	RB
9935	2957	26	without	without	IN
9935	2957	27	a	a	DT
9935	2957	28	bread	bread	NN
9935	2957	29	mixer	mixer	NN
9935	2957	30	;	;	:
9935	2957	31	at	at	IN
9935	2957	32	least	least	JJS
9935	2957	33	,	,	,
9935	2957	34	for	for	IN
9935	2957	35	so	so	RB
9935	2957	36	few	few	JJ
9935	2957	37	loaves	loaf	NNS
9935	2957	38	a	a	DT
9935	2957	39	bread	bread	NN
9935	2957	40	mixer	mixer	NN
9935	2957	41	does	do	VBZ
9935	2957	42	not	not	RB
9935	2957	43	seem	seem	VB
9935	2957	44	so	so	RB
9935	2957	45	necessary	necessary	JJ
9935	2957	46	as	as	IN
9935	2957	47	when	when	WRB
9935	2957	48	six	six	CD
9935	2957	49	or	or	CC
9935	2957	50	more	more	JJR
9935	2957	51	loaves	loaf	NNS
9935	2957	52	are	be	VBP
9935	2957	53	to	to	TO
9935	2957	54	be	be	VB
9935	2957	55	made	make	VBN
9935	2957	56	at	at	IN
9935	2957	57	one	one	CD
9935	2957	58	time	time	NN
9935	2957	59	,	,	,
9935	2957	60	when	when	WRB
9935	2957	61	it	-PRON-	PRP
9935	2957	62	is	be	VBZ
9935	2957	63	a	a	DT
9935	2957	64	decided	decide	VBN
9935	2957	65	convenience	convenience	NN
9935	2957	66	.	.	.
9935	2958	1	However	however	RB
9935	2958	2	,	,	,
9935	2958	3	bread	bread	NN
9935	2958	4	mixers	mixer	NNS
9935	2958	5	can	can	MD
9935	2958	6	be	be	VB
9935	2958	7	had	have	VBN
9935	2958	8	in	in	IN
9935	2958	9	various	various	JJ
9935	2958	10	sizes	size	NNS
9935	2958	11	to	to	TO
9935	2958	12	meet	meet	VB
9935	2958	13	the	the	DT
9935	2958	14	requirements	requirement	NNS
9935	2958	15	of	of	IN
9935	2958	16	the	the	DT
9935	2958	17	housewife	housewife	NN
9935	2958	18	.	.	.
9935	2959	1	68	68	CD
9935	2959	2	.	.	.
9935	2960	1	In	in	IN
9935	2960	2	using	use	VBG
9935	2960	3	a	a	DT
9935	2960	4	bread	bread	NN
9935	2960	5	mixer	mixer	NN
9935	2960	6	like	like	IN
9935	2960	7	that	that	DT
9935	2960	8	described	describe	VBN
9935	2960	9	in	in	IN
9935	2960	10	_	_	NNP
9935	2960	11	Essentials	Essentials	NNPS
9935	2960	12	of	of	IN
9935	2960	13	Cookery	Cookery	NNP
9935	2960	14	_	_	NNP
9935	2960	15	,	,	,
9935	2960	16	Part	Part	NNP
9935	2960	17	2	2	CD
9935	2960	18	,	,	,
9935	2960	19	the	the	DT
9935	2960	20	ingredients	ingredient	NNS
9935	2960	21	are	be	VBP
9935	2960	22	placed	place	VBN
9935	2960	23	in	in	IN
9935	2960	24	the	the	DT
9935	2960	25	mixer	mixer	NN
9935	2960	26	and	and	CC
9935	2960	27	thoroughly	thoroughly	RB
9935	2960	28	mixed	mix	VBN
9935	2960	29	together	together	RB
9935	2960	30	by	by	IN
9935	2960	31	turning	turn	VBG
9935	2960	32	the	the	DT
9935	2960	33	handle	handle	NN
9935	2960	34	,	,	,
9935	2960	35	and	and	CC
9935	2960	36	after	after	IN
9935	2960	37	the	the	DT
9935	2960	38	sponge	sponge	NN
9935	2960	39	or	or	CC
9935	2960	40	the	the	DT
9935	2960	41	dough	dough	NN
9935	2960	42	has	have	VBZ
9935	2960	43	risen	rise	VBN
9935	2960	44	,	,	,
9935	2960	45	the	the	DT
9935	2960	46	kneading	kneading	NN
9935	2960	47	is	be	VBZ
9935	2960	48	performed	perform	VBN
9935	2960	49	by	by	IN
9935	2960	50	again	again	RB
9935	2960	51	turning	turn	VBG
9935	2960	52	the	the	DT
9935	2960	53	handle	handle	NN
9935	2960	54	.	.	.
9935	2961	1	The	the	DT
9935	2961	2	amount	amount	NN
9935	2961	3	of	of	IN
9935	2961	4	turning	turn	VBG
9935	2961	5	to	to	TO
9935	2961	6	be	be	VB
9935	2961	7	done	do	VBN
9935	2961	8	is	be	VBZ
9935	2961	9	,	,	,
9935	2961	10	of	of	IN
9935	2961	11	course	course	NN
9935	2961	12	,	,	,
9935	2961	13	regulated	regulate	VBN
9935	2961	14	by	by	IN
9935	2961	15	the	the	DT
9935	2961	16	ingredients	ingredient	NNS
9935	2961	17	and	and	CC
9935	2961	18	the	the	DT
9935	2961	19	method	method	NN
9935	2961	20	that	that	WDT
9935	2961	21	is	be	VBZ
9935	2961	22	followed	follow	VBN
9935	2961	23	.	.	.
9935	2962	1	In	in	IN
9935	2962	2	addition	addition	NN
9935	2962	3	to	to	IN
9935	2962	4	the	the	DT
9935	2962	5	bread	bread	NN
9935	2962	6	mixer	mixer	NNP
9935	2962	7	mentioned	mention	VBD
9935	2962	8	,	,	,
9935	2962	9	there	there	EX
9935	2962	10	is	be	VBZ
9935	2962	11	another	another	DT
9935	2962	12	convenient	convenient	JJ
9935	2962	13	type	type	NN
9935	2962	14	that	that	WDT
9935	2962	15	is	be	VBZ
9935	2962	16	constructed	construct	VBN
9935	2962	17	in	in	IN
9935	2962	18	two	two	CD
9935	2962	19	parts	part	NNS
9935	2962	20	,	,	,
9935	2962	21	the	the	DT
9935	2962	22	top	top	JJ
9935	2962	23	part	part	NN
9935	2962	24	having	have	VBG
9935	2962	25	a	a	DT
9935	2962	26	sifter	sifter	NN
9935	2962	27	in	in	IN
9935	2962	28	its	-PRON-	PRP$
9935	2962	29	bottom	bottom	NN
9935	2962	30	,	,	,
9935	2962	31	through	through	IN
9935	2962	32	which	which	WDT
9935	2962	33	the	the	DT
9935	2962	34	flour	flour	NN
9935	2962	35	or	or	CC
9935	2962	36	other	other	JJ
9935	2962	37	dry	dry	JJ
9935	2962	38	ingredients	ingredient	NNS
9935	2962	39	are	be	VBP
9935	2962	40	sifted	sift	VBN
9935	2962	41	.	.	.
9935	2963	1	The	the	DT
9935	2963	2	sifting	sift	VBG
9935	2963	3	is	be	VBZ
9935	2963	4	done	do	VBN
9935	2963	5	with	with	IN
9935	2963	6	a	a	DT
9935	2963	7	crank	crank	NN
9935	2963	8	,	,	,
9935	2963	9	which	which	WDT
9935	2963	10	also	also	RB
9935	2963	11	operates	operate	VBZ
9935	2963	12	a	a	DT
9935	2963	13	shaft	shaft	NN
9935	2963	14	to	to	TO
9935	2963	15	which	which	WDT
9935	2963	16	is	be	VBZ
9935	2963	17	attached	attach	VBN
9935	2963	18	a	a	DT
9935	2963	19	number	number	NN
9935	2963	20	of	of	IN
9935	2963	21	knives	knife	NNS
9935	2963	22	extending	extend	VBG
9935	2963	23	in	in	IN
9935	2963	24	different	different	JJ
9935	2963	25	directions	direction	NNS
9935	2963	26	.	.	.
9935	2964	1	These	these	DT
9935	2964	2	knives	knife	NNS
9935	2964	3	accomplish	accomplish	VBP
9935	2964	4	the	the	DT
9935	2964	5	mixing	mixing	NN
9935	2964	6	and	and	CC
9935	2964	7	the	the	DT
9935	2964	8	kneading	kneading	NN
9935	2964	9	.	.	.
9935	2965	1	The	the	DT
9935	2965	2	bread	bread	NN
9935	2965	3	is	be	VBZ
9935	2965	4	allowed	allow	VBN
9935	2965	5	to	to	TO
9935	2965	6	rise	rise	VB
9935	2965	7	in	in	IN
9935	2965	8	the	the	DT
9935	2965	9	lower	low	JJR
9935	2965	10	part	part	NN
9935	2965	11	of	of	IN
9935	2965	12	the	the	DT
9935	2965	13	bread	bread	NN
9935	2965	14	mixer	mixer	NNP
9935	2965	15	,	,	,
9935	2965	16	the	the	DT
9935	2965	17	top	top	JJ
9935	2965	18	part	part	NN
9935	2965	19	being	be	VBG
9935	2965	20	removed	remove	VBN
9935	2965	21	after	after	IN
9935	2965	22	the	the	DT
9935	2965	23	mixing	mix	VBG
9935	2965	24	and	and	CC
9935	2965	25	sifting	sift	VBG
9935	2965	26	have	have	VBP
9935	2965	27	been	be	VBN
9935	2965	28	accomplished	accomplish	VBN
9935	2965	29	.	.	.
9935	2966	1	Any	any	DT
9935	2966	2	of	of	IN
9935	2966	3	the	the	DT
9935	2966	4	bread	bread	NN
9935	2966	5	-	-	HYPH
9935	2966	6	making	make	VBG
9935	2966	7	methods	method	NNS
9935	2966	8	described	describe	VBN
9935	2966	9	may	may	MD
9935	2966	10	be	be	VB
9935	2966	11	used	use	VBN
9935	2966	12	with	with	IN
9935	2966	13	the	the	DT
9935	2966	14	bread	bread	NN
9935	2966	15	mixer	mixer	NN
9935	2966	16	without	without	IN
9935	2966	17	change	change	NN
9935	2966	18	in	in	IN
9935	2966	19	the	the	DT
9935	2966	20	process	process	NN
9935	2966	21	,	,	,
9935	2966	22	and	and	CC
9935	2966	23	no	no	DT
9935	2966	24	kneading	kneading	NN
9935	2966	25	need	nee	MD
9935	2966	26	be	be	VB
9935	2966	27	done	do	VBN
9935	2966	28	by	by	IN
9935	2966	29	hand	hand	NN
9935	2966	30	except	except	IN
9935	2966	31	a	a	DT
9935	2966	32	sufficient	sufficient	JJ
9935	2966	33	amount	amount	NN
9935	2966	34	to	to	TO
9935	2966	35	shape	shape	VB
9935	2966	36	the	the	DT
9935	2966	37	loaves	loaf	NNS
9935	2966	38	after	after	IN
9935	2966	39	the	the	DT
9935	2966	40	last	last	JJ
9935	2966	41	rising	rising	NN
9935	2966	42	and	and	CC
9935	2966	43	before	before	IN
9935	2966	44	they	-PRON-	PRP
9935	2966	45	are	be	VBP
9935	2966	46	placed	place	VBN
9935	2966	47	in	in	IN
9935	2966	48	the	the	DT
9935	2966	49	pans	pan	NNS
9935	2966	50	.	.	.
9935	2967	1	SERVING	SERVING	NNP
9935	2967	2	BREAD	BREAD	NNP
9935	2967	3	69	69	CD
9935	2967	4	.	.	.
9935	2968	1	Bread	bread	NN
9935	2968	2	is	be	VBZ
9935	2968	3	one	one	CD
9935	2968	4	of	of	IN
9935	2968	5	the	the	DT
9935	2968	6	foods	food	NNS
9935	2968	7	that	that	WDT
9935	2968	8	every	every	DT
9935	2968	9	one	one	NN
9935	2968	10	takes	take	VBZ
9935	2968	11	so	so	RB
9935	2968	12	much	much	RB
9935	2968	13	as	as	IN
9935	2968	14	a	a	DT
9935	2968	15	matter	matter	NN
9935	2968	16	of	of	IN
9935	2968	17	course	course	RB
9935	2968	18	that	that	DT
9935	2968	19	little	little	JJ
9935	2968	20	thought	thought	NN
9935	2968	21	is	be	VBZ
9935	2968	22	given	give	VBN
9935	2968	23	to	to	IN
9935	2968	24	its	-PRON-	PRP$
9935	2968	25	serving	serving	NN
9935	2968	26	.	.	.
9935	2969	1	Of	of	RB
9935	2969	2	course	course	RB
9935	2969	3	,	,	,
9935	2969	4	it	-PRON-	PRP
9935	2969	5	does	do	VBZ
9935	2969	6	not	not	RB
9935	2969	7	offer	offer	VB
9935	2969	8	so	so	RB
9935	2969	9	much	much	JJ
9935	2969	10	opportunity	opportunity	NN
9935	2969	11	for	for	IN
9935	2969	12	variety	variety	NN
9935	2969	13	in	in	IN
9935	2969	14	serving	serve	VBG
9935	2969	15	as	as	IN
9935	2969	16	do	do	VBP
9935	2969	17	some	some	DT
9935	2969	18	foods	food	NNS
9935	2969	19	;	;	:
9935	2969	20	yet	yet	CC
9935	2969	21	,	,	,
9935	2969	22	like	like	IN
9935	2969	23	all	all	DT
9935	2969	24	other	other	JJ
9935	2969	25	foods	food	NNS
9935	2969	26	,	,	,
9935	2969	27	it	-PRON-	PRP
9935	2969	28	appeals	appeal	VBZ
9935	2969	29	more	more	RBR
9935	2969	30	to	to	IN
9935	2969	31	the	the	DT
9935	2969	32	appetites	appetite	NNS
9935	2969	33	of	of	IN
9935	2969	34	those	those	DT
9935	2969	35	who	who	WP
9935	2969	36	are	be	VBP
9935	2969	37	to	to	TO
9935	2969	38	eat	eat	VB
9935	2969	39	it	-PRON-	PRP
9935	2969	40	if	if	IN
9935	2969	41	it	-PRON-	PRP
9935	2969	42	is	be	VBZ
9935	2969	43	served	serve	VBN
9935	2969	44	in	in	IN
9935	2969	45	an	an	DT
9935	2969	46	attractive	attractive	JJ
9935	2969	47	manner	manner	NN
9935	2969	48	.	.	.
9935	2970	1	A	a	DT
9935	2970	2	few	few	JJ
9935	2970	3	ideas	idea	NNS
9935	2970	4	as	as	IN
9935	2970	5	to	to	IN
9935	2970	6	the	the	DT
9935	2970	7	ways	way	NNS
9935	2970	8	in	in	IN
9935	2970	9	which	which	WDT
9935	2970	10	it	-PRON-	PRP
9935	2970	11	may	may	MD
9935	2970	12	be	be	VB
9935	2970	13	served	serve	VBN
9935	2970	14	will	will	MD
9935	2970	15	therefore	therefore	RB
9935	2970	16	not	not	RB
9935	2970	17	be	be	VB
9935	2970	18	amiss	amiss	JJ
9935	2970	19	.	.	.
9935	2971	1	As	as	IN
9935	2971	2	fresh	fresh	JJ
9935	2971	3	bread	bread	NN
9935	2971	4	is	be	VBZ
9935	2971	5	not	not	RB
9935	2971	6	easily	easily	RB
9935	2971	7	digested	digest	VBN
9935	2971	8	,	,	,
9935	2971	9	it	-PRON-	PRP
9935	2971	10	should	should	MD
9935	2971	11	not	not	RB
9935	2971	12	usually	usually	RB
9935	2971	13	be	be	VB
9935	2971	14	served	serve	VBN
9935	2971	15	until	until	IN
9935	2971	16	it	-PRON-	PRP
9935	2971	17	is	be	VBZ
9935	2971	18	at	at	RB
9935	2971	19	least	least	RBS
9935	2971	20	24	24	CD
9935	2971	21	hours	hour	NNS
9935	2971	22	old	old	JJ
9935	2971	23	.	.	.
9935	2972	1	Before	before	IN
9935	2972	2	it	-PRON-	PRP
9935	2972	3	is	be	VBZ
9935	2972	4	placed	place	VBN
9935	2972	5	on	on	IN
9935	2972	6	the	the	DT
9935	2972	7	table	table	NN
9935	2972	8	,	,	,
9935	2972	9	it	-PRON-	PRP
9935	2972	10	should	should	MD
9935	2972	11	be	be	VB
9935	2972	12	cut	cut	VBN
9935	2972	13	in	in	IN
9935	2972	14	slices	slice	NNS
9935	2972	15	,	,	,
9935	2972	16	the	the	DT
9935	2972	17	thickness	thickness	NN
9935	2972	18	of	of	IN
9935	2972	19	which	which	WDT
9935	2972	20	will	will	MD
9935	2972	21	depend	depend	VB
9935	2972	22	on	on	IN
9935	2972	23	the	the	DT
9935	2972	24	preference	preference	NN
9935	2972	25	of	of	IN
9935	2972	26	the	the	DT
9935	2972	27	persons	person	NNS
9935	2972	28	who	who	WP
9935	2972	29	are	be	VBP
9935	2972	30	to	to	TO
9935	2972	31	eat	eat	VB
9935	2972	32	it	-PRON-	PRP
9935	2972	33	.	.	.
9935	2973	1	If	if	IN
9935	2973	2	the	the	DT
9935	2973	3	loaf	loaf	NN
9935	2973	4	is	be	VBZ
9935	2973	5	large	large	JJ
9935	2973	6	in	in	IN
9935	2973	7	size	size	NN
9935	2973	8	,	,	,
9935	2973	9	the	the	DT
9935	2973	10	pieces	piece	NNS
9935	2973	11	should	should	MD
9935	2973	12	be	be	VB
9935	2973	13	cut	cut	VBN
9935	2973	14	in	in	IN
9935	2973	15	two	two	CD
9935	2973	16	,	,	,
9935	2973	17	lengthwise	lengthwise	RB
9935	2973	18	of	of	IN
9935	2973	19	the	the	DT
9935	2973	20	slice	slice	NN
9935	2973	21	,	,	,
9935	2973	22	but	but	CC
9935	2973	23	in	in	IN
9935	2973	24	the	the	DT
9935	2973	25	case	case	NN
9935	2973	26	of	of	IN
9935	2973	27	a	a	DT
9935	2973	28	small	small	JJ
9935	2973	29	loaf	loaf	NNS
9935	2973	30	the	the	DT
9935	2973	31	slices	slice	NNS
9935	2973	32	need	nee	MD
9935	2973	33	not	not	RB
9935	2973	34	be	be	VB
9935	2973	35	cut	cut	VBN
9935	2973	36	.	.	.
9935	2974	1	Various	various	JJ
9935	2974	2	receptacles	receptacle	NNS
9935	2974	3	for	for	IN
9935	2974	4	placing	place	VBG
9935	2974	5	bread	bread	NN
9935	2974	6	and	and	CC
9935	2974	7	rolls	roll	NNS
9935	2974	8	on	on	IN
9935	2974	9	the	the	DT
9935	2974	10	table	table	NN
9935	2974	11	,	,	,
9935	2974	12	such	such	JJ
9935	2974	13	as	as	IN
9935	2974	14	a	a	DT
9935	2974	15	bread	bread	NN
9935	2974	16	boat	boat	NN
9935	2974	17	,	,	,
9935	2974	18	a	a	DT
9935	2974	19	bread	bread	NN
9935	2974	20	plate	plate	NN
9935	2974	21	,	,	,
9935	2974	22	and	and	CC
9935	2974	23	a	a	DT
9935	2974	24	bread	bread	NN
9935	2974	25	basket	basket	NN
9935	2974	26	,	,	,
9935	2974	27	are	be	VBP
9935	2974	28	also	also	RB
9935	2974	29	used	use	VBN
9935	2974	30	to	to	TO
9935	2974	31	add	add	VB
9935	2974	32	variety	variety	NN
9935	2974	33	in	in	IN
9935	2974	34	serving	serve	VBG
9935	2974	35	.	.	.
9935	2975	1	Whichever	whichever	WDT
9935	2975	2	of	of	IN
9935	2975	3	these	these	DT
9935	2975	4	is	be	VBZ
9935	2975	5	selected	select	VBN
9935	2975	6	,	,	,
9935	2975	7	it	-PRON-	PRP
9935	2975	8	may	may	MD
9935	2975	9	be	be	VB
9935	2975	10	improved	improve	VBN
9935	2975	11	in	in	IN
9935	2975	12	appearance	appearance	NN
9935	2975	13	by	by	IN
9935	2975	14	the	the	DT
9935	2975	15	addition	addition	NN
9935	2975	16	of	of	IN
9935	2975	17	a	a	DT
9935	2975	18	white	white	JJ
9935	2975	19	linen	linen	NN
9935	2975	20	doily	doily	NN
9935	2975	21	.	.	.
9935	2976	1	For	for	IN
9935	2976	2	rolls	roll	NNS
9935	2976	3	,	,	,
9935	2976	4	a	a	DT
9935	2976	5	hot	hot	JJ
9935	2976	6	-	-	HYPH
9935	2976	7	roll	roll	NN
9935	2976	8	cover	cover	NN
9935	2976	9	is	be	VBZ
9935	2976	10	both	both	CC
9935	2976	11	convenient	convenient	JJ
9935	2976	12	and	and	CC
9935	2976	13	attractive	attractive	JJ
9935	2976	14	.	.	.
9935	2977	1	Sometimes	sometimes	RB
9935	2977	2	,	,	,
9935	2977	3	especially	especially	RB
9935	2977	4	when	when	WRB
9935	2977	5	a	a	DT
9935	2977	6	large	large	JJ
9935	2977	7	number	number	NN
9935	2977	8	of	of	IN
9935	2977	9	persons	person	NNS
9935	2977	10	are	be	VBP
9935	2977	11	to	to	TO
9935	2977	12	be	be	VB
9935	2977	13	served	serve	VBN
9935	2977	14	,	,	,
9935	2977	15	a	a	DT
9935	2977	16	roll	roll	NN
9935	2977	17	is	be	VBZ
9935	2977	18	placed	place	VBN
9935	2977	19	between	between	IN
9935	2977	20	the	the	DT
9935	2977	21	folds	fold	NNS
9935	2977	22	of	of	IN
9935	2977	23	each	each	DT
9935	2977	24	person	person	NN
9935	2977	25	's	's	POS
9935	2977	26	napkin	napkin	NN
9935	2977	27	before	before	IN
9935	2977	28	they	-PRON-	PRP
9935	2977	29	are	be	VBP
9935	2977	30	seated	seat	VBN
9935	2977	31	at	at	IN
9935	2977	32	the	the	DT
9935	2977	33	table	table	NN
9935	2977	34	.	.	.
9935	2978	1	Occasionally	occasionally	RB
9935	2978	2	bread	bread	NN
9935	2978	3	becomes	become	VBZ
9935	2978	4	stale	stale	JJ
9935	2978	5	before	before	IN
9935	2978	6	it	-PRON-	PRP
9935	2978	7	is	be	VBZ
9935	2978	8	needed	need	VBN
9935	2978	9	on	on	IN
9935	2978	10	the	the	DT
9935	2978	11	table	table	NN
9935	2978	12	.	.	.
9935	2979	1	Such	such	JJ
9935	2979	2	bread	bread	NN
9935	2979	3	,	,	,
9935	2979	4	however	however	RB
9935	2979	5	,	,	,
9935	2979	6	should	should	MD
9935	2979	7	not	not	RB
9935	2979	8	be	be	VB
9935	2979	9	discarded	discard	VBN
9935	2979	10	,	,	,
9935	2979	11	especially	especially	RB
9935	2979	12	if	if	IN
9935	2979	13	the	the	DT
9935	2979	14	loaves	loaf	NNS
9935	2979	15	are	be	VBP
9935	2979	16	uncut	uncut	JJ
9935	2979	17	.	.	.
9935	2980	1	Uncut	Uncut	NNP
9935	2980	2	loaves	loaf	NNS
9935	2980	3	of	of	IN
9935	2980	4	this	this	DT
9935	2980	5	kind	kind	NN
9935	2980	6	may	may	MD
9935	2980	7	be	be	VB
9935	2980	8	freshened	freshen	VBN
9935	2980	9	by	by	IN
9935	2980	10	dipping	dip	VBG
9935	2980	11	them	-PRON-	PRP
9935	2980	12	quickly	quickly	RB
9935	2980	13	into	into	IN
9935	2980	14	boiling	boiling	NN
9935	2980	15	water	water	NN
9935	2980	16	and	and	CC
9935	2980	17	then	then	RB
9935	2980	18	placing	place	VBG
9935	2980	19	them	-PRON-	PRP
9935	2980	20	in	in	IN
9935	2980	21	a	a	DT
9935	2980	22	very	very	RB
9935	2980	23	hot	hot	JJ
9935	2980	24	oven	oven	NN
9935	2980	25	until	until	IN
9935	2980	26	their	-PRON-	PRP$
9935	2980	27	surface	surface	NN
9935	2980	28	becomes	become	VBZ
9935	2980	29	dry	dry	JJ
9935	2980	30	.	.	.
9935	2981	1	If	if	IN
9935	2981	2	desired	desire	VBN
9935	2981	3	,	,	,
9935	2981	4	slices	slice	NNS
9935	2981	5	of	of	IN
9935	2981	6	bread	bread	NN
9935	2981	7	that	that	WDT
9935	2981	8	have	have	VBP
9935	2981	9	become	become	VBN
9935	2981	10	stale	stale	JJ
9935	2981	11	may	may	MD
9935	2981	12	be	be	VB
9935	2981	13	steamed	steam	VBN
9935	2981	14	in	in	IN
9935	2981	15	order	order	NN
9935	2981	16	to	to	TO
9935	2981	17	freshen	freshen	VB
9935	2981	18	them	-PRON-	PRP
9935	2981	19	;	;	:
9935	2981	20	but	but	CC
9935	2981	21	unless	unless	IN
9935	2981	22	great	great	JJ
9935	2981	23	care	care	NN
9935	2981	24	is	be	VBZ
9935	2981	25	taken	take	VBN
9935	2981	26	in	in	IN
9935	2981	27	steaming	steam	VBG
9935	2981	28	them	-PRON-	PRP
9935	2981	29	the	the	DT
9935	2981	30	bread	bread	NN
9935	2981	31	is	be	VBZ
9935	2981	32	liable	liable	JJ
9935	2981	33	to	to	TO
9935	2981	34	become	become	VB
9935	2981	35	too	too	RB
9935	2981	36	moist	moist	JJ
9935	2981	37	and	and	CC
9935	2981	38	soggy	soggy	JJ
9935	2981	39	.	.	.
9935	2982	1	*	*	NFP
9935	2982	2	*	*	NFP
9935	2982	3	*	*	NFP
9935	2982	4	*	*	NFP
9935	2982	5	*	*	NFP
9935	2982	6	RECIPES	RECIPES	NNP
9935	2982	7	BREAD	BREAD	NNP
9935	2982	8	RECIPES	RECIPES	NNP
9935	2982	9	70	70	CD
9935	2982	10	.	.	.
9935	2983	1	In	in	IN
9935	2983	2	order	order	NN
9935	2983	3	that	that	IN
9935	2983	4	the	the	DT
9935	2983	5	beginner	beginner	NN
9935	2983	6	may	may	MD
9935	2983	7	bring	bring	VB
9935	2983	8	into	into	IN
9935	2983	9	use	use	VB
9935	2983	10	the	the	DT
9935	2983	11	bread	bread	NN
9935	2983	12	-	-	HYPH
9935	2983	13	making	make	VBG
9935	2983	14	principles	principle	NNS
9935	2983	15	and	and	CC
9935	2983	16	directions	direction	NNS
9935	2983	17	that	that	WDT
9935	2983	18	have	have	VBP
9935	2983	19	been	be	VBN
9935	2983	20	set	set	VBN
9935	2983	21	forth	forth	RP
9935	2983	22	,	,	,
9935	2983	23	and	and	CC
9935	2983	24	at	at	IN
9935	2983	25	the	the	DT
9935	2983	26	same	same	JJ
9935	2983	27	time	time	NN
9935	2983	28	become	become	VB
9935	2983	29	familiar	familiar	JJ
9935	2983	30	with	with	IN
9935	2983	31	the	the	DT
9935	2983	32	quantities	quantity	NNS
9935	2983	33	of	of	IN
9935	2983	34	ingredients	ingredient	NNS
9935	2983	35	that	that	WDT
9935	2983	36	must	must	MD
9935	2983	37	be	be	VB
9935	2983	38	used	use	VBN
9935	2983	39	,	,	,
9935	2983	40	there	there	EX
9935	2983	41	are	be	VBP
9935	2983	42	here	here	RB
9935	2983	43	given	give	VBN
9935	2983	44	a	a	DT
9935	2983	45	number	number	NN
9935	2983	46	of	of	IN
9935	2983	47	recipes	recipe	NNS
9935	2983	48	for	for	IN
9935	2983	49	the	the	DT
9935	2983	50	making	making	NN
9935	2983	51	of	of	IN
9935	2983	52	bread	bread	NN
9935	2983	53	.	.	.
9935	2984	1	These	these	DT
9935	2984	2	recipes	recipe	NNS
9935	2984	3	include	include	VBP
9935	2984	4	not	not	RB
9935	2984	5	only	only	RB
9935	2984	6	white	white	JJ
9935	2984	7	bread	bread	NN
9935	2984	8	-	-	:
9935	2984	9	that	that	RB
9935	2984	10	is	is	RB
9935	2984	11	,	,	,
9935	2984	12	bread	bread	NN
9935	2984	13	made	make	VBN
9935	2984	14	from	from	IN
9935	2984	15	white	white	JJ
9935	2984	16	flour	flour	NN
9935	2984	17	--	--	:
9935	2984	18	but	but	CC
9935	2984	19	whole	whole	JJ
9935	2984	20	-	-	HYPH
9935	2984	21	wheat	wheat	NN
9935	2984	22	,	,	,
9935	2984	23	graham	graham	NNP
9935	2984	24	,	,	,
9935	2984	25	rye	rye	NN
9935	2984	26	,	,	,
9935	2984	27	and	and	CC
9935	2984	28	corn	corn	NN
9935	2984	29	bread	bread	NN
9935	2984	30	,	,	,
9935	2984	31	as	as	RB
9935	2984	32	well	well	RB
9935	2984	33	as	as	IN
9935	2984	34	bread	bread	NN
9935	2984	35	in	in	IN
9935	2984	36	which	which	WDT
9935	2984	37	fruit	fruit	NN
9935	2984	38	and	and	CC
9935	2984	39	nuts	nut	NNS
9935	2984	40	are	be	VBP
9935	2984	41	incorporated	incorporate	VBN
9935	2984	42	.	.	.
9935	2985	1	Before	before	IN
9935	2985	2	these	these	DT
9935	2985	3	recipes	recipe	NNS
9935	2985	4	are	be	VBP
9935	2985	5	taken	take	VBN
9935	2985	6	up	up	RP
9935	2985	7	,	,	,
9935	2985	8	though	though	RB
9935	2985	9	,	,	,
9935	2985	10	it	-PRON-	PRP
9935	2985	11	will	will	MD
9935	2985	12	not	not	RB
9935	2985	13	be	be	VB
9935	2985	14	amiss	amiss	JJ
9935	2985	15	to	to	TO
9935	2985	16	look	look	VB
9935	2985	17	further	further	RB
9935	2985	18	into	into	IN
9935	2985	19	the	the	DT
9935	2985	20	various	various	JJ
9935	2985	21	ingredients	ingredient	NNS
9935	2985	22	used	use	VBN
9935	2985	23	in	in	IN
9935	2985	24	the	the	DT
9935	2985	25	making	making	NN
9935	2985	26	of	of	IN
9935	2985	27	bread	bread	NN
9935	2985	28	.	.	.
9935	2986	1	71	71	CD
9935	2986	2	.	.	.
9935	2987	1	The	the	DT
9935	2987	2	fat	fat	NN
9935	2987	3	used	use	VBN
9935	2987	4	in	in	IN
9935	2987	5	bread	bread	NN
9935	2987	6	making	making	NN
9935	2987	7	may	may	MD
9935	2987	8	vary	vary	VB
9935	2987	9	in	in	IN
9935	2987	10	both	both	DT
9935	2987	11	quantity	quantity	NN
9935	2987	12	and	and	CC
9935	2987	13	kind	kind	NN
9935	2987	14	.	.	.
9935	2988	1	For	for	IN
9935	2988	2	instance	instance	NN
9935	2988	3	,	,	,
9935	2988	4	if	if	IN
9935	2988	5	less	less	JJR
9935	2988	6	than	than	IN
9935	2988	7	2	2	CD
9935	2988	8	tablespoonfuls	tablespoonful	NNS
9935	2988	9	is	be	VBZ
9935	2988	10	called	call	VBN
9935	2988	11	for	for	IN
9935	2988	12	in	in	IN
9935	2988	13	a	a	DT
9935	2988	14	recipe	recipe	NN
9935	2988	15	,	,	,
9935	2988	16	this	this	DT
9935	2988	17	amount	amount	NN
9935	2988	18	may	may	MD
9935	2988	19	be	be	VB
9935	2988	20	decreased	decrease	VBN
9935	2988	21	;	;	:
9935	2988	22	but	but	CC
9935	2988	23	it	-PRON-	PRP
9935	2988	24	is	be	VBZ
9935	2988	25	not	not	RB
9935	2988	26	well	well	JJ
9935	2988	27	to	to	TO
9935	2988	28	increase	increase	VB
9935	2988	29	the	the	DT
9935	2988	30	amount	amount	NN
9935	2988	31	to	to	IN
9935	2988	32	any	any	DT
9935	2988	33	extent	extent	NN
9935	2988	34	.	.	.
9935	2989	1	Likewise	likewise	RB
9935	2989	2	,	,	,
9935	2989	3	the	the	DT
9935	2989	4	fat	fat	NN
9935	2989	5	may	may	MD
9935	2989	6	be	be	VB
9935	2989	7	of	of	IN
9935	2989	8	any	any	DT
9935	2989	9	kind	kind	NN
9935	2989	10	that	that	WDT
9935	2989	11	will	will	MD
9935	2989	12	not	not	RB
9935	2989	13	impart	impart	VB
9935	2989	14	a	a	DT
9935	2989	15	disagreeable	disagreeable	JJ
9935	2989	16	flavour	flavour	NN
9935	2989	17	to	to	IN
9935	2989	18	the	the	DT
9935	2989	19	finished	finished	JJ
9935	2989	20	product	product	NN
9935	2989	21	.	.	.
9935	2990	1	It	-PRON-	PRP
9935	2990	2	may	may	MD
9935	2990	3	be	be	VB
9935	2990	4	left	leave	VBN
9935	2990	5	-	-	HYPH
9935	2990	6	over	over	RP
9935	2990	7	chicken	chicken	NN
9935	2990	8	fat	fat	NN
9935	2990	9	,	,	,
9935	2990	10	clarified	clarified	JJ
9935	2990	11	beef	beef	NN
9935	2990	12	fat	fat	NN
9935	2990	13	,	,	,
9935	2990	14	lard	lard	NN
9935	2990	15	,	,	,
9935	2990	16	butter	butter	NN
9935	2990	17	,	,	,
9935	2990	18	cooking	cook	VBG
9935	2990	19	oil	oil	NN
9935	2990	20	,	,	,
9935	2990	21	or	or	CC
9935	2990	22	any	any	DT
9935	2990	23	mixture	mixture	NN
9935	2990	24	of	of	IN
9935	2990	25	clear	clear	JJ
9935	2990	26	,	,	,
9935	2990	27	fresh	fresh	JJ
9935	2990	28	fats	fat	NNS
9935	2990	29	that	that	WDT
9935	2990	30	may	may	MD
9935	2990	31	be	be	VB
9935	2990	32	in	in	IN
9935	2990	33	supply	supply	NN
9935	2990	34	.	.	.
9935	2991	1	The	the	DT
9935	2991	2	sweetening	sweeten	VBG
9935	2991	3	for	for	IN
9935	2991	4	bread	bread	NN
9935	2991	5	is	be	VBZ
9935	2991	6	,	,	,
9935	2991	7	as	as	IN
9935	2991	8	a	a	DT
9935	2991	9	rule	rule	NN
9935	2991	10	,	,	,
9935	2991	11	granulated	granulate	VBD
9935	2991	12	sugar	sugar	NN
9935	2991	13	,	,	,
9935	2991	14	although	although	IN
9935	2991	15	sirup	sirup	NN
9935	2991	16	,	,	,
9935	2991	17	molasses	molasse	NNS
9935	2991	18	,	,	,
9935	2991	19	brown	brown	NNP
9935	2991	20	sugar	sugar	NN
9935	2991	21	,	,	,
9935	2991	22	or	or	CC
9935	2991	23	white	white	JJ
9935	2991	24	sugar	sugar	NN
9935	2991	25	of	of	IN
9935	2991	26	any	any	DT
9935	2991	27	kind	kind	NN
9935	2991	28	may	may	MD
9935	2991	29	be	be	VB
9935	2991	30	employed	employ	VBN
9935	2991	31	.	.	.
9935	2992	1	Sweetening	sweeten	VBG
9935	2992	2	is	be	VBZ
9935	2992	3	used	use	VBN
9935	2992	4	merely	merely	RB
9935	2992	5	to	to	TO
9935	2992	6	give	give	VB
9935	2992	7	a	a	DT
9935	2992	8	slightly	slightly	RB
9935	2992	9	sweet	sweet	JJ
9935	2992	10	flavour	flavour	NN
9935	2992	11	to	to	IN
9935	2992	12	the	the	DT
9935	2992	13	bread	bread	NN
9935	2992	14	,	,	,
9935	2992	15	and	and	CC
9935	2992	16	the	the	DT
9935	2992	17	kind	kind	NN
9935	2992	18	that	that	WDT
9935	2992	19	is	be	VBZ
9935	2992	20	used	use	VBN
9935	2992	21	is	be	VBZ
9935	2992	22	of	of	IN
9935	2992	23	slight	slight	JJ
9935	2992	24	importance	importance	NN
9935	2992	25	.	.	.
9935	2993	1	The	the	DT
9935	2993	2	liquid	liquid	NN
9935	2993	3	,	,	,
9935	2993	4	as	as	IN
9935	2993	5	has	have	VBZ
9935	2993	6	been	be	VBN
9935	2993	7	stated	state	VBN
9935	2993	8	,	,	,
9935	2993	9	may	may	MD
9935	2993	10	be	be	VB
9935	2993	11	water	water	NN
9935	2993	12	or	or	CC
9935	2993	13	milk	milk	NN
9935	2993	14	or	or	CC
9935	2993	15	any	any	DT
9935	2993	16	proportion	proportion	NN
9935	2993	17	of	of	IN
9935	2993	18	both	both	DT
9935	2993	19	.	.	.
9935	2994	1	The	the	DT
9935	2994	2	milk	milk	NN
9935	2994	3	that	that	WDT
9935	2994	4	is	be	VBZ
9935	2994	5	used	use	VBN
9935	2994	6	may	may	MD
9935	2994	7	be	be	VB
9935	2994	8	either	either	CC
9935	2994	9	whole	whole	JJ
9935	2994	10	or	or	CC
9935	2994	11	skim	skim	NNP
9935	2994	12	.	.	.
9935	2995	1	In	in	IN
9935	2995	2	addition	addition	NN
9935	2995	3	to	to	IN
9935	2995	4	these	these	DT
9935	2995	5	two	two	CD
9935	2995	6	liquids	liquid	NNS
9935	2995	7	,	,	,
9935	2995	8	the	the	DT
9935	2995	9	whey	whey	NN
9935	2995	10	from	from	IN
9935	2995	11	cottage	cottage	NN
9935	2995	12	cheese	cheese	NN
9935	2995	13	or	or	CC
9935	2995	14	the	the	DT
9935	2995	15	water	water	NN
9935	2995	16	in	in	IN
9935	2995	17	which	which	WDT
9935	2995	18	rice	rice	NN
9935	2995	19	,	,	,
9935	2995	20	macaroni	macaroni	NNP
9935	2995	21	,	,	,
9935	2995	22	or	or	CC
9935	2995	23	potatoes	potato	NNS
9935	2995	24	have	have	VBP
9935	2995	25	been	be	VBN
9935	2995	26	cooked	cook	VBN
9935	2995	27	should	should	MD
9935	2995	28	not	not	RB
9935	2995	29	be	be	VB
9935	2995	30	overlooked	overlook	VBN
9935	2995	31	.	.	.
9935	2996	1	Potato	potato	JJ
9935	2996	2	water	water	NN
9935	2996	3	in	in	IN
9935	2996	4	which	which	WDT
9935	2996	5	a	a	DT
9935	2996	6	small	small	JJ
9935	2996	7	quantity	quantity	NN
9935	2996	8	of	of	IN
9935	2996	9	potato	potato	NN
9935	2996	10	may	may	MD
9935	2996	11	be	be	VB
9935	2996	12	mashed	mash	VBN
9935	2996	13	serves	serve	NNS
9935	2996	14	as	as	IN
9935	2996	15	a	a	DT
9935	2996	16	yeast	yeast	NN
9935	2996	17	aid	aid	NN
9935	2996	18	,	,	,
9935	2996	19	as	as	IN
9935	2996	20	has	have	VBZ
9935	2996	21	been	be	VBN
9935	2996	22	pointed	point	VBN
9935	2996	23	out	out	RP
9935	2996	24	.	.	.
9935	2997	1	Therefore	therefore	RB
9935	2997	2	,	,	,
9935	2997	3	whenever	whenever	WRB
9935	2997	4	,	,	,
9935	2997	5	in	in	IN
9935	2997	6	a	a	DT
9935	2997	7	bread	bread	NN
9935	2997	8	recipe	recipe	NN
9935	2997	9	,	,	,
9935	2997	10	liquid	liquid	NN
9935	2997	11	is	be	VBZ
9935	2997	12	called	call	VBN
9935	2997	13	for	for	IN
9935	2997	14	and	and	CC
9935	2997	15	the	the	DT
9935	2997	16	kind	kind	NN
9935	2997	17	to	to	TO
9935	2997	18	be	be	VB
9935	2997	19	used	use	VBN
9935	2997	20	is	be	VBZ
9935	2997	21	not	not	RB
9935	2997	22	stated	state	VBN
9935	2997	23	specifically	specifically	RB
9935	2997	24	,	,	,
9935	2997	25	use	use	NN
9935	2997	26	may	may	MD
9935	2997	27	be	be	VB
9935	2997	28	made	make	VBN
9935	2997	29	of	of	IN
9935	2997	30	any	any	DT
9935	2997	31	of	of	IN
9935	2997	32	the	the	DT
9935	2997	33	liquids	liquid	NNS
9935	2997	34	that	that	WDT
9935	2997	35	have	have	VBP
9935	2997	36	been	be	VBN
9935	2997	37	mentioned	mention	VBN
9935	2997	38	.	.	.
9935	2998	1	The	the	DT
9935	2998	2	quantity	quantity	NN
9935	2998	3	of	of	IN
9935	2998	4	flour	flour	NN
9935	2998	5	required	require	VBN
9935	2998	6	for	for	IN
9935	2998	7	a	a	DT
9935	2998	8	bread	bread	NN
9935	2998	9	recipe	recipe	NN
9935	2998	10	will	will	MD
9935	2998	11	depend	depend	VB
9935	2998	12	entirely	entirely	RB
9935	2998	13	on	on	IN
9935	2998	14	the	the	DT
9935	2998	15	kind	kind	NN
9935	2998	16	of	of	IN
9935	2998	17	flour	flour	NN
9935	2998	18	that	that	WDT
9935	2998	19	is	be	VBZ
9935	2998	20	to	to	TO
9935	2998	21	be	be	VB
9935	2998	22	used	use	VBN
9935	2998	23	,	,	,
9935	2998	24	bread	bread	NN
9935	2998	25	flour	flour	NN
9935	2998	26	having	have	VBG
9935	2998	27	a	a	DT
9935	2998	28	much	much	RB
9935	2998	29	greater	great	JJR
9935	2998	30	absorbing	absorbing	NN
9935	2998	31	power	power	NN
9935	2998	32	for	for	IN
9935	2998	33	liquid	liquid	NN
9935	2998	34	than	than	IN
9935	2998	35	has	have	VBZ
9935	2998	36	pastry	pastry	NN
9935	2998	37	or	or	CC
9935	2998	38	blend	blend	NN
9935	2998	39	flour	flour	NN
9935	2998	40	.	.	.
9935	2999	1	When	when	WRB
9935	2999	2	,	,	,
9935	2999	3	in	in	IN
9935	2999	4	the	the	DT
9935	2999	5	process	process	NN
9935	2999	6	of	of	IN
9935	2999	7	mixing	mix	VBG
9935	2999	8	the	the	DT
9935	2999	9	bread	bread	NN
9935	2999	10	,	,	,
9935	2999	11	the	the	DT
9935	2999	12	sponge	sponge	NN
9935	2999	13	is	be	VBZ
9935	2999	14	stiffened	stiffen	VBN
9935	2999	15	by	by	IN
9935	2999	16	adding	add	VBG
9935	2999	17	the	the	DT
9935	2999	18	remaining	remain	VBG
9935	2999	19	flour	flour	NN
9935	2999	20	to	to	IN
9935	2999	21	it	-PRON-	PRP
9935	2999	22	,	,	,
9935	2999	23	the	the	DT
9935	2999	24	last	last	JJ
9935	2999	25	cupful	cupful	NN
9935	2999	26	or	or	CC
9935	2999	27	two	two	CD
9935	2999	28	should	should	MD
9935	2999	29	be	be	VB
9935	2999	30	added	add	VBN
9935	2999	31	cautiously	cautiously	RB
9935	2999	32	,	,	,
9935	2999	33	in	in	IN
9935	2999	34	order	order	NN
9935	2999	35	not	not	RB
9935	2999	36	to	to	TO
9935	2999	37	make	make	VB
9935	2999	38	the	the	DT
9935	2999	39	mixture	mixture	NN
9935	2999	40	too	too	RB
9935	2999	41	stiff	stiff	JJ
9935	2999	42	.	.	.
9935	3000	1	In	in	IN
9935	3000	2	some	some	DT
9935	3000	3	instances	instance	NNS
9935	3000	4	,	,	,
9935	3000	5	more	more	JJR
9935	3000	6	flour	flour	NN
9935	3000	7	than	than	IN
9935	3000	8	the	the	DT
9935	3000	9	recipe	recipe	NN
9935	3000	10	calls	call	NNS
9935	3000	11	for	for	IN
9935	3000	12	may	may	MD
9935	3000	13	be	be	VB
9935	3000	14	required	require	VBN
9935	3000	15	to	to	TO
9935	3000	16	make	make	VB
9935	3000	17	the	the	DT
9935	3000	18	dough	dough	NN
9935	3000	19	of	of	IN
9935	3000	20	the	the	DT
9935	3000	21	right	right	JJ
9935	3000	22	consistency	consistency	NN
9935	3000	23	.	.	.
9935	3001	1	The	the	DT
9935	3001	2	amount	amount	NN
9935	3001	3	can	can	MD
9935	3001	4	be	be	VB
9935	3001	5	determined	determine	VBN
9935	3001	6	only	only	RB
9935	3001	7	by	by	IN
9935	3001	8	a	a	DT
9935	3001	9	knowledge	knowledge	NN
9935	3001	10	of	of	IN
9935	3001	11	what	what	WP
9935	3001	12	this	this	DT
9935	3001	13	consistency	consistency	NN
9935	3001	14	should	should	MD
9935	3001	15	be	be	VB
9935	3001	16	,	,	,
9935	3001	17	and	and	CC
9935	3001	18	this	this	DT
9935	3001	19	will	will	MD
9935	3001	20	be	be	VB
9935	3001	21	easily	easily	RB
9935	3001	22	acquired	acquire	VBN
9935	3001	23	with	with	IN
9935	3001	24	practice	practice	NN
9935	3001	25	in	in	IN
9935	3001	26	bread	bread	NN
9935	3001	27	making	making	NN
9935	3001	28	.	.	.
9935	3002	1	72	72	CD
9935	3002	2	.	.	.
9935	3003	1	The	the	DT
9935	3003	2	beginner	beginner	NN
9935	3003	3	will	will	MD
9935	3003	4	find	find	VB
9935	3003	5	it	-PRON-	PRP
9935	3003	6	a	a	DT
9935	3003	7	good	good	JJ
9935	3003	8	plan	plan	NN
9935	3003	9	to	to	TO
9935	3003	10	begin	begin	VB
9935	3003	11	making	make	VBG
9935	3003	12	bread	bread	NN
9935	3003	13	entirely	entirely	RB
9935	3003	14	of	of	IN
9935	3003	15	white	white	JJ
9935	3003	16	flour	flour	NN
9935	3003	17	,	,	,
9935	3003	18	for	for	IN
9935	3003	19	the	the	DT
9935	3003	20	reason	reason	NN
9935	3003	21	that	that	IN
9935	3003	22	it	-PRON-	PRP
9935	3003	23	is	be	VBZ
9935	3003	24	easier	easy	JJR
9935	3003	25	to	to	TO
9935	3003	26	determine	determine	VB
9935	3003	27	the	the	DT
9935	3003	28	consistency	consistency	NN
9935	3003	29	of	of	IN
9935	3003	30	the	the	DT
9935	3003	31	dough	dough	NN
9935	3003	32	mixture	mixture	NN
9935	3003	33	at	at	IN
9935	3003	34	various	various	JJ
9935	3003	35	stages	stage	NNS
9935	3003	36	,	,	,
9935	3003	37	as	as	RB
9935	3003	38	well	well	RB
9935	3003	39	as	as	IN
9935	3003	40	during	during	IN
9935	3003	41	the	the	DT
9935	3003	42	kneading	kneading	NN
9935	3003	43	,	,	,
9935	3003	44	if	if	IN
9935	3003	45	there	there	EX
9935	3003	46	is	be	VBZ
9935	3003	47	no	no	DT
9935	3003	48	coarse	coarse	JJ
9935	3003	49	material	material	NN
9935	3003	50	,	,	,
9935	3003	51	such	such	JJ
9935	3003	52	as	as	IN
9935	3003	53	bran	bran	NN
9935	3003	54	,	,	,
9935	3003	55	corn	corn	NN
9935	3003	56	meal	meal	NN
9935	3003	57	,	,	,
9935	3003	58	nuts	nut	NNS
9935	3003	59	,	,	,
9935	3003	60	fruits	fruit	NNS
9935	3003	61	,	,	,
9935	3003	62	etc	etc	FW
9935	3003	63	.	.	FW
9935	3003	64	,	,	,
9935	3003	65	in	in	IN
9935	3003	66	the	the	DT
9935	3003	67	dough	dough	NN
9935	3003	68	.	.	.
9935	3004	1	Later	later	RBR
9935	3004	2	,	,	,
9935	3004	3	when	when	WRB
9935	3004	4	a	a	DT
9935	3004	5	definite	definite	JJ
9935	3004	6	knowledge	knowledge	NN
9935	3004	7	along	along	IN
9935	3004	8	this	this	DT
9935	3004	9	line	line	NN
9935	3004	10	has	have	VBZ
9935	3004	11	been	be	VBN
9935	3004	12	acquired	acquire	VBN
9935	3004	13	,	,	,
9935	3004	14	one	one	CD
9935	3004	15	after	after	IN
9935	3004	16	the	the	DT
9935	3004	17	other	other	JJ
9935	3004	18	of	of	IN
9935	3004	19	the	the	DT
9935	3004	20	bread	bread	NN
9935	3004	21	recipes	recipe	NNS
9935	3004	22	should	should	MD
9935	3004	23	be	be	VB
9935	3004	24	tried	try	VBN
9935	3004	25	.	.	.
9935	3005	1	They	-PRON-	PRP
9935	3005	2	are	be	VBP
9935	3005	3	no	no	RB
9935	3005	4	more	more	RBR
9935	3005	5	difficult	difficult	JJ
9935	3005	6	to	to	TO
9935	3005	7	carry	carry	VB
9935	3005	8	out	out	RP
9935	3005	9	than	than	IN
9935	3005	10	the	the	DT
9935	3005	11	recipes	recipe	NNS
9935	3005	12	for	for	IN
9935	3005	13	white	white	JJ
9935	3005	14	bread	bread	NN
9935	3005	15	;	;	:
9935	3005	16	indeed	indeed	RB
9935	3005	17	,	,	,
9935	3005	18	the	the	DT
9935	3005	19	woman	woman	NN
9935	3005	20	who	who	WP
9935	3005	21	has	have	VBZ
9935	3005	22	had	have	VBN
9935	3005	23	experience	experience	NN
9935	3005	24	in	in	IN
9935	3005	25	bread	bread	NN
9935	3005	26	making	making	NN
9935	3005	27	will	will	MD
9935	3005	28	find	find	VB
9935	3005	29	that	that	IN
9935	3005	30	she	-PRON-	PRP
9935	3005	31	will	will	MD
9935	3005	32	be	be	VB
9935	3005	33	equally	equally	RB
9935	3005	34	successful	successful	JJ
9935	3005	35	with	with	IN
9935	3005	36	all	all	DT
9935	3005	37	of	of	IN
9935	3005	38	them	-PRON-	PRP
9935	3005	39	.	.	.
9935	3006	1	73	73	CD
9935	3006	2	.	.	.
9935	3007	1	WHITE	WHITE	NNP
9935	3007	2	BREAD.--Bread	BREAD.--Bread	NNP
9935	3007	3	made	make	VBD
9935	3007	4	from	from	IN
9935	3007	5	white	white	JJ
9935	3007	6	flour	flour	NN
9935	3007	7	,	,	,
9935	3007	8	which	which	WDT
9935	3007	9	is	be	VBZ
9935	3007	10	commonly	commonly	RB
9935	3007	11	referred	refer	VBN
9935	3007	12	to	to	IN
9935	3007	13	as	as	IN
9935	3007	14	_	_	NNP
9935	3007	15	white	white	JJ
9935	3007	16	bread	bread	NN
9935	3007	17	_	_	NNP
9935	3007	18	,	,	,
9935	3007	19	is	be	VBZ
9935	3007	20	used	use	VBN
9935	3007	21	to	to	IN
9935	3007	22	a	a	DT
9935	3007	23	much	much	RB
9935	3007	24	greater	great	JJR
9935	3007	25	extent	extent	NN
9935	3007	26	than	than	IN
9935	3007	27	any	any	DT
9935	3007	28	other	other	JJ
9935	3007	29	kind	kind	NN
9935	3007	30	,	,	,
9935	3007	31	for	for	IN
9935	3007	32	it	-PRON-	PRP
9935	3007	33	is	be	VBZ
9935	3007	34	the	the	DT
9935	3007	35	variety	variety	NN
9935	3007	36	that	that	WDT
9935	3007	37	most	most	JJS
9935	3007	38	persons	person	NNS
9935	3007	39	prefer	prefer	VBP
9935	3007	40	and	and	CC
9935	3007	41	of	of	IN
9935	3007	42	which	which	WDT
9935	3007	43	they	-PRON-	PRP
9935	3007	44	do	do	VBP
9935	3007	45	not	not	RB
9935	3007	46	tire	tire	VB
9935	3007	47	quickly	quickly	RB
9935	3007	48	.	.	.
9935	3008	1	However	however	RB
9935	3008	2	,	,	,
9935	3008	3	white	white	JJ
9935	3008	4	bread	bread	NN
9935	3008	5	should	should	MD
9935	3008	6	not	not	RB
9935	3008	7	be	be	VB
9935	3008	8	used	use	VBN
9935	3008	9	to	to	IN
9935	3008	10	the	the	DT
9935	3008	11	exclusion	exclusion	NN
9935	3008	12	of	of	IN
9935	3008	13	other	other	JJ
9935	3008	14	breads	bread	NNS
9935	3008	15	,	,	,
9935	3008	16	because	because	IN
9935	3008	17	they	-PRON-	PRP
9935	3008	18	are	be	VBP
9935	3008	19	of	of	IN
9935	3008	20	considerable	considerable	JJ
9935	3008	21	importance	importance	NN
9935	3008	22	economically	economically	RB
9935	3008	23	.	.	.
9935	3009	1	This	this	DT
9935	3009	2	kind	kind	NN
9935	3009	3	of	of	IN
9935	3009	4	bread	bread	NN
9935	3009	5	may	may	MD
9935	3009	6	be	be	VB
9935	3009	7	made	make	VBN
9935	3009	8	by	by	IN
9935	3009	9	both	both	DT
9935	3009	10	the	the	DT
9935	3009	11	quick	quick	JJ
9935	3009	12	and	and	CC
9935	3009	13	the	the	DT
9935	3009	14	long	long	JJ
9935	3009	15	processes	process	NNS
9935	3009	16	,	,	,
9935	3009	17	for	for	IN
9935	3009	18	the	the	DT
9935	3009	19	ingredients	ingredient	NNS
9935	3009	20	are	be	VBP
9935	3009	21	the	the	DT
9935	3009	22	same	same	JJ
9935	3009	23	,	,	,
9935	3009	24	with	with	IN
9935	3009	25	the	the	DT
9935	3009	26	exception	exception	NN
9935	3009	27	of	of	IN
9935	3009	28	the	the	DT
9935	3009	29	quantity	quantity	NN
9935	3009	30	of	of	IN
9935	3009	31	yeast	yeast	NN
9935	3009	32	used	use	VBN
9935	3009	33	.	.	.
9935	3010	1	The	the	DT
9935	3010	2	amounts	amount	NNS
9935	3010	3	given	give	VBN
9935	3010	4	in	in	IN
9935	3010	5	the	the	DT
9935	3010	6	following	following	JJ
9935	3010	7	recipes	recipe	NNS
9935	3010	8	are	be	VBP
9935	3010	9	sufficient	sufficient	JJ
9935	3010	10	to	to	TO
9935	3010	11	make	make	VB
9935	3010	12	two	two	CD
9935	3010	13	large	large	JJ
9935	3010	14	loaves	loaf	NNS
9935	3010	15	or	or	CC
9935	3010	16	three	three	CD
9935	3010	17	small	small	JJ
9935	3010	18	ones	one	NNS
9935	3010	19	,	,	,
9935	3010	20	but	but	CC
9935	3010	21	,	,	,
9935	3010	22	of	of	IN
9935	3010	23	course	course	NN
9935	3010	24	,	,	,
9935	3010	25	if	if	IN
9935	3010	26	more	more	JJR
9935	3010	27	bread	bread	NN
9935	3010	28	is	be	VBZ
9935	3010	29	desired	desire	VBN
9935	3010	30	,	,	,
9935	3010	31	the	the	DT
9935	3010	32	quantity	quantity	NN
9935	3010	33	of	of	IN
9935	3010	34	each	each	DT
9935	3010	35	ingredient	ingredient	NN
9935	3010	36	may	may	MD
9935	3010	37	be	be	VB
9935	3010	38	increased	increase	VBN
9935	3010	39	proportionately	proportionately	RB
9935	3010	40	.	.	.
9935	3011	1	WHITE	WHITE	NNP
9935	3011	2	BREAD	BREAD	NNP
9935	3011	3	--	--	:
9935	3011	4	LONG	long	JJ
9935	3011	5	PROCESS	PROCESS	NNP
9935	3011	6	(	(	-LRB-
9935	3011	7	Sufficient	sufficient	JJ
9935	3011	8	for	for	IN
9935	3011	9	Two	two	CD
9935	3011	10	Large	large	JJ
9935	3011	11	or	or	CC
9935	3011	12	Three	three	CD
9935	3011	13	Small	Small	NNP
9935	3011	14	Loaves	Loaves	NNPS
9935	3011	15	)	)	-RRB-
9935	3011	16	2	2	CD
9935	3011	17	Tb	tb	NN
9935	3011	18	.	.	.
9935	3012	1	fat	fat	NNP
9935	3012	2	2	2	CD
9935	3012	3	Tb	Tb	NNP
9935	3012	4	.	.	.
9935	3013	1	sugar	sugar	NN
9935	3013	2	1/2	1/2	CD
9935	3013	3	cake	cake	NN
9935	3013	4	compressed	compress	VBN
9935	3013	5	yeast	yeast	NN
9935	3013	6	,	,	,
9935	3013	7	or	or	CC
9935	3013	8	1	1	CD
9935	3013	9	cake	cake	NN
9935	3013	10	dried	dry	VBN
9935	3013	11	yeast	yeast	NN
9935	3013	12	1	1	CD
9935	3013	13	Tb	Tb	NNP
9935	3013	14	.	.	.
9935	3014	1	salt	salt	NN
9935	3014	2	1	1	CD
9935	3014	3	qt	qt	UH
9935	3014	4	.	.	.
9935	3015	1	lukewarm	lukewarm	NNP
9935	3015	2	liquid	liquid	NNP
9935	3015	3	3	3	CD
9935	3015	4	qt	qt	UH
9935	3015	5	.	.	.
9935	3016	1	flour	flour	NN
9935	3016	2	1	1	CD
9935	3016	3	c.	c.	NN
9935	3016	4	flour	flour	NN
9935	3016	5	additional	additional	JJ
9935	3016	6	for	for	IN
9935	3016	7	kneading	knead	VBG
9935	3016	8	Put	Put	NNP
9935	3016	9	into	into	IN
9935	3016	10	the	the	DT
9935	3016	11	mixing	mix	VBG
9935	3016	12	bowl	bowl	NN
9935	3016	13	the	the	DT
9935	3016	14	fat	fat	NN
9935	3016	15	,	,	,
9935	3016	16	the	the	DT
9935	3016	17	sugar	sugar	NN
9935	3016	18	,	,	,
9935	3016	19	the	the	DT
9935	3016	20	salt	salt	NN
9935	3016	21	,	,	,
9935	3016	22	and	and	CC
9935	3016	23	the	the	DT
9935	3016	24	yeast	yeast	NN
9935	3016	25	that	that	WDT
9935	3016	26	has	have	VBZ
9935	3016	27	been	be	VBN
9935	3016	28	dissolved	dissolve	VBN
9935	3016	29	in	in	IN
9935	3016	30	a	a	DT
9935	3016	31	little	little	JJ
9935	3016	32	of	of	IN
9935	3016	33	the	the	DT
9935	3016	34	lukewarm	lukewarm	JJ
9935	3016	35	liquid	liquid	NN
9935	3016	36	.	.	.
9935	3017	1	Add	add	VB
9935	3017	2	the	the	DT
9935	3017	3	remainder	remainder	NN
9935	3017	4	of	of	IN
9935	3017	5	the	the	DT
9935	3017	6	liquid	liquid	NN
9935	3017	7	and	and	CC
9935	3017	8	stir	stir	VB
9935	3017	9	in	in	IN
9935	3017	10	half	half	NN
9935	3017	11	of	of	IN
9935	3017	12	the	the	DT
9935	3017	13	flour	flour	NN
9935	3017	14	.	.	.
9935	3018	1	Place	place	VB
9935	3018	2	this	this	DT
9935	3018	3	sponge	sponge	NN
9935	3018	4	where	where	WRB
9935	3018	5	it	-PRON-	PRP
9935	3018	6	will	will	MD
9935	3018	7	rise	rise	VB
9935	3018	8	overnight	overnight	RB
9935	3018	9	and	and	CC
9935	3018	10	will	will	MD
9935	3018	11	not	not	RB
9935	3018	12	become	become	VB
9935	3018	13	chilled	chill	VBN
9935	3018	14	.	.	.
9935	3019	1	In	in	IN
9935	3019	2	the	the	DT
9935	3019	3	morning	morning	NN
9935	3019	4	,	,	,
9935	3019	5	add	add	VB
9935	3019	6	the	the	DT
9935	3019	7	remainder	remainder	NN
9935	3019	8	of	of	IN
9935	3019	9	the	the	DT
9935	3019	10	flour	flour	NN
9935	3019	11	,	,	,
9935	3019	12	stirring	stir	VBG
9935	3019	13	it	-PRON-	PRP
9935	3019	14	well	well	RB
9935	3019	15	into	into	IN
9935	3019	16	the	the	DT
9935	3019	17	risen	rise	VBN
9935	3019	18	sponge	sponge	NN
9935	3019	19	,	,	,
9935	3019	20	and	and	CC
9935	3019	21	knead	knead	VB
9935	3019	22	the	the	DT
9935	3019	23	dough	dough	NN
9935	3019	24	thus	thus	RB
9935	3019	25	formed	form	VBN
9935	3019	26	.	.	.
9935	3020	1	Allow	allow	VB
9935	3020	2	it	-PRON-	PRP
9935	3020	3	to	to	TO
9935	3020	4	rise	rise	VB
9935	3020	5	until	until	IN
9935	3020	6	it	-PRON-	PRP
9935	3020	7	has	have	VBZ
9935	3020	8	doubled	double	VBN
9935	3020	9	in	in	IN
9935	3020	10	bulk	bulk	NN
9935	3020	11	and	and	CC
9935	3020	12	then	then	RB
9935	3020	13	knead	knead	VB
9935	3020	14	it	-PRON-	PRP
9935	3020	15	again	again	RB
9935	3020	16	.	.	.
9935	3021	1	After	after	IN
9935	3021	2	it	-PRON-	PRP
9935	3021	3	is	be	VBZ
9935	3021	4	properly	properly	RB
9935	3021	5	kneaded	knead	VBN
9935	3021	6	,	,	,
9935	3021	7	shape	shape	VB
9935	3021	8	it	-PRON-	PRP
9935	3021	9	into	into	IN
9935	3021	10	loaves	loaf	NNS
9935	3021	11	,	,	,
9935	3021	12	place	place	VB
9935	3021	13	them	-PRON-	PRP
9935	3021	14	in	in	IN
9935	3021	15	greased	greased	JJ
9935	3021	16	pans	pan	NNS
9935	3021	17	,	,	,
9935	3021	18	let	let	VB
9935	3021	19	them	-PRON-	PRP
9935	3021	20	rise	rise	VB
9935	3021	21	until	until	IN
9935	3021	22	they	-PRON-	PRP
9935	3021	23	have	have	VBP
9935	3021	24	doubled	double	VBN
9935	3021	25	in	in	IN
9935	3021	26	bulk	bulk	NN
9935	3021	27	,	,	,
9935	3021	28	and	and	CC
9935	3021	29	then	then	RB
9935	3021	30	bake	bake	VB
9935	3021	31	them	-PRON-	PRP
9935	3021	32	.	.	.
9935	3022	1	Combining	combine	VBG
9935	3022	2	the	the	DT
9935	3022	3	ingredients	ingredient	NNS
9935	3022	4	in	in	IN
9935	3022	5	the	the	DT
9935	3022	6	manner	manner	NN
9935	3022	7	just	just	RB
9935	3022	8	mentioned	mention	VBN
9935	3022	9	is	be	VBZ
9935	3022	10	following	follow	VBG
9935	3022	11	the	the	DT
9935	3022	12	sponge	sponge	JJ
9935	3022	13	method	method	NN
9935	3022	14	of	of	IN
9935	3022	15	the	the	DT
9935	3022	16	long	long	JJ
9935	3022	17	process	process	NN
9935	3022	18	.	.	.
9935	3023	1	By	by	IN
9935	3023	2	adding	add	VBG
9935	3023	3	all	all	DT
9935	3023	4	instead	instead	RB
9935	3023	5	of	of	IN
9935	3023	6	half	half	NN
9935	3023	7	of	of	IN
9935	3023	8	the	the	DT
9935	3023	9	flour	flour	NN
9935	3023	10	at	at	IN
9935	3023	11	night	night	NN
9935	3023	12	,	,	,
9935	3023	13	the	the	DT
9935	3023	14	straight	straight	JJ
9935	3023	15	-	-	HYPH
9935	3023	16	dough	dough	NN
9935	3023	17	method	method	NN
9935	3023	18	of	of	IN
9935	3023	19	this	this	DT
9935	3023	20	process	process	NN
9935	3023	21	may	may	MD
9935	3023	22	be	be	VB
9935	3023	23	followed	follow	VBN
9935	3023	24	.	.	.
9935	3024	1	WHITE	white	JJ
9935	3024	2	BREAD	BREAD	NNP
9935	3024	3	--	--	:
9935	3024	4	QUICK	QUICK	NNP
9935	3024	5	PROCESS	PROCESS	NNP
9935	3024	6	(	(	-LRB-
9935	3024	7	Sufficient	sufficient	JJ
9935	3024	8	for	for	IN
9935	3024	9	Two	two	CD
9935	3024	10	Large	large	JJ
9935	3024	11	or	or	CC
9935	3024	12	Three	three	CD
9935	3024	13	Small	Small	NNP
9935	3024	14	Loaves	Loaves	NNPS
9935	3024	15	)	)	-RRB-
9935	3024	16	2	2	CD
9935	3024	17	Tb	tb	NN
9935	3024	18	.	.	.
9935	3025	1	fat	fat	NNP
9935	3025	2	2	2	CD
9935	3025	3	Tb	Tb	NNP
9935	3025	4	.	.	.
9935	3026	1	sugar	sugar	NN
9935	3026	2	1	1	CD
9935	3026	3	Tb	Tb	NNP
9935	3026	4	.	.	.
9935	3027	1	salt	salt	NN
9935	3027	2	2	2	CD
9935	3027	3	cakes	cake	NNS
9935	3027	4	compressed	compress	VBN
9935	3027	5	yeast	yeast	NN
9935	3027	6	1	1	CD
9935	3027	7	qt	qt	UH
9935	3027	8	.	.	.
9935	3028	1	lukewarm	lukewarm	NNP
9935	3028	2	liquid	liquid	NNP
9935	3028	3	3	3	CD
9935	3028	4	qt	qt	UH
9935	3028	5	.	.	.
9935	3029	1	flour	flour	NN
9935	3029	2	1	1	CD
9935	3029	3	c.	c.	NN
9935	3029	4	flour	flour	NN
9935	3029	5	additional	additional	JJ
9935	3029	6	for	for	IN
9935	3029	7	kneading	knead	VBG
9935	3029	8	Put	put	VB
9935	3029	9	the	the	DT
9935	3029	10	fat	fat	NN
9935	3029	11	,	,	,
9935	3029	12	the	the	DT
9935	3029	13	sugar	sugar	NN
9935	3029	14	,	,	,
9935	3029	15	and	and	CC
9935	3029	16	the	the	DT
9935	3029	17	salt	salt	NN
9935	3029	18	into	into	IN
9935	3029	19	the	the	DT
9935	3029	20	mixing	mix	VBG
9935	3029	21	bowl	bowl	NN
9935	3029	22	,	,	,
9935	3029	23	and	and	CC
9935	3029	24	then	then	RB
9935	3029	25	to	to	IN
9935	3029	26	them	-PRON-	PRP
9935	3029	27	add	add	VB
9935	3029	28	the	the	DT
9935	3029	29	yeast	yeast	NN
9935	3029	30	dissolved	dissolve	VBN
9935	3029	31	in	in	IN
9935	3029	32	a	a	DT
9935	3029	33	few	few	JJ
9935	3029	34	tablespoonfuls	tablespoonful	NNS
9935	3029	35	of	of	IN
9935	3029	36	the	the	DT
9935	3029	37	lukewarm	lukewarm	JJ
9935	3029	38	liquid	liquid	NN
9935	3029	39	.	.	.
9935	3030	1	Add	add	VB
9935	3030	2	the	the	DT
9935	3030	3	remaining	remain	VBG
9935	3030	4	liquid	liquid	NN
9935	3030	5	and	and	CC
9935	3030	6	stir	stir	VB
9935	3030	7	in	in	IN
9935	3030	8	half	half	NN
9935	3030	9	or	or	CC
9935	3030	10	all	all	DT
9935	3030	11	of	of	IN
9935	3030	12	the	the	DT
9935	3030	13	flour	flour	NN
9935	3030	14	,	,	,
9935	3030	15	according	accord	VBG
9935	3030	16	to	to	IN
9935	3030	17	whether	whether	IN
9935	3030	18	the	the	DT
9935	3030	19	process	process	NN
9935	3030	20	is	be	VBZ
9935	3030	21	to	to	TO
9935	3030	22	be	be	VB
9935	3030	23	completed	complete	VBN
9935	3030	24	by	by	IN
9935	3030	25	the	the	DT
9935	3030	26	sponge	sponge	NN
9935	3030	27	or	or	CC
9935	3030	28	the	the	DT
9935	3030	29	straight	straight	JJ
9935	3030	30	-	-	HYPH
9935	3030	31	dough	dough	NN
9935	3030	32	method	method	NN
9935	3030	33	.	.	.
9935	3031	1	One	one	CD
9935	3031	2	yeast	yeast	NN
9935	3031	3	cake	cake	NN
9935	3031	4	may	may	MD
9935	3031	5	be	be	VB
9935	3031	6	used	use	VBN
9935	3031	7	instead	instead	RB
9935	3031	8	of	of	IN
9935	3031	9	two	two	CD
9935	3031	10	.	.	.
9935	3032	1	However	however	RB
9935	3032	2	,	,	,
9935	3032	3	if	if	IN
9935	3032	4	the	the	DT
9935	3032	5	smaller	small	JJR
9935	3032	6	quantity	quantity	NN
9935	3032	7	of	of	IN
9935	3032	8	yeast	yeast	NN
9935	3032	9	is	be	VBZ
9935	3032	10	used	use	VBN
9935	3032	11	,	,	,
9935	3032	12	the	the	DT
9935	3032	13	process	process	NN
9935	3032	14	will	will	MD
9935	3032	15	require	require	VB
9935	3032	16	more	more	JJR
9935	3032	17	time	time	NN
9935	3032	18	,	,	,
9935	3032	19	but	but	CC
9935	3032	20	the	the	DT
9935	3032	21	results	result	NNS
9935	3032	22	will	will	MD
9935	3032	23	be	be	VB
9935	3032	24	equally	equally	RB
9935	3032	25	as	as	RB
9935	3032	26	good	good	JJ
9935	3032	27	.	.	.
9935	3033	1	After	after	IN
9935	3033	2	the	the	DT
9935	3033	3	dough	dough	NN
9935	3033	4	has	have	VBZ
9935	3033	5	been	be	VBN
9935	3033	6	allowed	allow	VBN
9935	3033	7	to	to	TO
9935	3033	8	rise	rise	VB
9935	3033	9	the	the	DT
9935	3033	10	required	require	VBN
9935	3033	11	number	number	NN
9935	3033	12	of	of	IN
9935	3033	13	times	time	NNS
9935	3033	14	and	and	CC
9935	3033	15	has	have	VBZ
9935	3033	16	been	be	VBN
9935	3033	17	kneaded	knead	VBN
9935	3033	18	properly	properly	RB
9935	3033	19	for	for	IN
9935	3033	20	the	the	DT
9935	3033	21	method	method	NN
9935	3033	22	selected	select	VBN
9935	3033	23	,	,	,
9935	3033	24	place	place	VB
9935	3033	25	it	-PRON-	PRP
9935	3033	26	in	in	IN
9935	3033	27	greased	greased	JJ
9935	3033	28	pans	pan	NNS
9935	3033	29	,	,	,
9935	3033	30	let	let	VB
9935	3033	31	it	-PRON-	PRP
9935	3033	32	rise	rise	VB
9935	3033	33	sufficiently	sufficiently	RB
9935	3033	34	,	,	,
9935	3033	35	and	and	CC
9935	3033	36	proceed	proceed	VB
9935	3033	37	with	with	IN
9935	3033	38	the	the	DT
9935	3033	39	baking	baking	NN
9935	3033	40	.	.	.
9935	3034	1	74	74	CD
9935	3034	2	.	.	.
9935	3035	1	Whole	whole	JJ
9935	3035	2	-	-	HYPH
9935	3035	3	Wheat	wheat	NN
9935	3035	4	Bread.--Bread	bread.--bread	NN
9935	3035	5	made	make	VBD
9935	3035	6	out	out	IN
9935	3035	7	of	of	IN
9935	3035	8	whole	whole	JJ
9935	3035	9	-	-	HYPH
9935	3035	10	wheat	wheat	NN
9935	3035	11	flour	flour	NN
9935	3035	12	has	have	VBZ
9935	3035	13	a	a	DT
9935	3035	14	distinctive	distinctive	JJ
9935	3035	15	flavour	flavour	NN
9935	3035	16	that	that	WDT
9935	3035	17	is	be	VBZ
9935	3035	18	very	very	RB
9935	3035	19	agreeable	agreeable	JJ
9935	3035	20	to	to	IN
9935	3035	21	most	most	JJS
9935	3035	22	persons	person	NNS
9935	3035	23	.	.	.
9935	3036	1	This	this	DT
9935	3036	2	kind	kind	NN
9935	3036	3	of	of	IN
9935	3036	4	bread	bread	NN
9935	3036	5	is	be	VBZ
9935	3036	6	not	not	RB
9935	3036	7	used	use	VBN
9935	3036	8	so	so	RB
9935	3036	9	extensively	extensively	RB
9935	3036	10	as	as	IN
9935	3036	11	that	that	DT
9935	3036	12	made	make	VBN
9935	3036	13	of	of	IN
9935	3036	14	white	white	JJ
9935	3036	15	flour	flour	NN
9935	3036	16	,	,	,
9935	3036	17	but	but	CC
9935	3036	18	since	since	IN
9935	3036	19	it	-PRON-	PRP
9935	3036	20	contains	contain	VBZ
9935	3036	21	more	more	JJR
9935	3036	22	mineral	mineral	NN
9935	3036	23	salts	salt	NNS
9935	3036	24	and	and	CC
9935	3036	25	bulk	bulk	NN
9935	3036	26	,	,	,
9935	3036	27	it	-PRON-	PRP
9935	3036	28	should	should	MD
9935	3036	29	have	have	VB
9935	3036	30	a	a	DT
9935	3036	31	place	place	NN
9935	3036	32	in	in	IN
9935	3036	33	the	the	DT
9935	3036	34	diet	diet	NN
9935	3036	35	of	of	IN
9935	3036	36	every	every	DT
9935	3036	37	family	family	NN
9935	3036	38	.	.	.
9935	3037	1	When	when	WRB
9935	3037	2	made	make	VBN
9935	3037	3	according	accord	VBG
9935	3037	4	to	to	IN
9935	3037	5	the	the	DT
9935	3037	6	following	following	JJ
9935	3037	7	recipe	recipe	NN
9935	3037	8	,	,	,
9935	3037	9	whole	whole	JJ
9935	3037	10	-	-	HYPH
9935	3037	11	wheat	wheat	NN
9935	3037	12	bread	bread	NN
9935	3037	13	will	will	MD
9935	3037	14	be	be	VB
9935	3037	15	found	find	VBN
9935	3037	16	to	to	TO
9935	3037	17	be	be	VB
9935	3037	18	a	a	DT
9935	3037	19	very	very	RB
9935	3037	20	desirable	desirable	JJ
9935	3037	21	substitute	substitute	NN
9935	3037	22	for	for	IN
9935	3037	23	bread	bread	NN
9935	3037	24	made	make	VBN
9935	3037	25	of	of	IN
9935	3037	26	the	the	DT
9935	3037	27	finer	finer	NN
9935	3037	28	flours	flour	NNS
9935	3037	29	.	.	.
9935	3038	1	WHOLE	WHOLE	NNP
9935	3038	2	-	-	HYPH
9935	3038	3	WHEAT	wheat	NN
9935	3038	4	BREAD	BREAD	NNS
9935	3038	5	--	--	:
9935	3038	6	QUICK	QUICK	NNP
9935	3038	7	PROCESS	PROCESS	NNP
9935	3038	8	(	(	-LRB-
9935	3038	9	Sufficient	sufficient	JJ
9935	3038	10	for	for	IN
9935	3038	11	Two	two	CD
9935	3038	12	Small	Small	NNP
9935	3038	13	Loaves	Loaves	NNPS
9935	3038	14	)	)	-RRB-
9935	3038	15	3	3	CD
9935	3038	16	Tb	Tb	NNP
9935	3038	17	.	.	.
9935	3039	1	fat	fat	NNP
9935	3039	2	1/4	1/4	CD
9935	3039	3	c.	c.	NNP
9935	3039	4	brown	brown	NNP
9935	3039	5	sugar	sugar	NN
9935	3039	6	1	1	CD
9935	3039	7	Tb	Tb	NNP
9935	3039	8	.	.	.
9935	3040	1	salt	salt	NN
9935	3040	2	1	1	CD
9935	3040	3	cake	cake	NN
9935	3040	4	compressed	compress	VBN
9935	3040	5	yeast	yeast	NN
9935	3040	6	3	3	CD
9935	3040	7	c.	c.	NN
9935	3040	8	lukewarm	lukewarm	NNP
9935	3040	9	liquid	liquid	NNP
9935	3040	10	8	8	CD
9935	3040	11	c.	c.	NN
9935	3040	12	whole	whole	JJ
9935	3040	13	-	-	HYPH
9935	3040	14	wheat	wheat	NN
9935	3040	15	flour	flour	NN
9935	3040	16	1	1	CD
9935	3040	17	c.	c.	NN
9935	3040	18	white	white	JJ
9935	3040	19	flour	flour	NN
9935	3040	20	for	for	IN
9935	3040	21	kneading	knead	VBG
9935	3040	22	Place	Place	NNP
9935	3040	23	the	the	DT
9935	3040	24	fat	fat	NN
9935	3040	25	,	,	,
9935	3040	26	the	the	DT
9935	3040	27	sugar	sugar	NN
9935	3040	28	,	,	,
9935	3040	29	and	and	CC
9935	3040	30	the	the	DT
9935	3040	31	salt	salt	NN
9935	3040	32	in	in	IN
9935	3040	33	the	the	DT
9935	3040	34	mixing	mix	VBG
9935	3040	35	bowl	bowl	NN
9935	3040	36	and	and	CC
9935	3040	37	add	add	VB
9935	3040	38	the	the	DT
9935	3040	39	yeast	yeast	NN
9935	3040	40	cake	cake	NN
9935	3040	41	dissolved	dissolve	VBN
9935	3040	42	in	in	IN
9935	3040	43	a	a	DT
9935	3040	44	little	little	JJ
9935	3040	45	of	of	IN
9935	3040	46	the	the	DT
9935	3040	47	liquid	liquid	NN
9935	3040	48	.	.	.
9935	3041	1	Add	add	VB
9935	3041	2	the	the	DT
9935	3041	3	remainder	remainder	NN
9935	3041	4	of	of	IN
9935	3041	5	the	the	DT
9935	3041	6	liquid	liquid	NN
9935	3041	7	,	,	,
9935	3041	8	and	and	CC
9935	3041	9	then	then	RB
9935	3041	10	stir	stir	VB
9935	3041	11	in	in	IN
9935	3041	12	half	half	NN
9935	3041	13	or	or	CC
9935	3041	14	all	all	DT
9935	3041	15	of	of	IN
9935	3041	16	the	the	DT
9935	3041	17	flour	flour	NN
9935	3041	18	,	,	,
9935	3041	19	according	accord	VBG
9935	3041	20	to	to	IN
9935	3041	21	whether	whether	IN
9935	3041	22	the	the	DT
9935	3041	23	sponge	sponge	NN
9935	3041	24	or	or	CC
9935	3041	25	the	the	DT
9935	3041	26	straight	straight	JJ
9935	3041	27	-	-	HYPH
9935	3041	28	dough	dough	NN
9935	3041	29	method	method	NN
9935	3041	30	is	be	VBZ
9935	3041	31	preferred	prefer	VBN
9935	3041	32	.	.	.
9935	3042	1	Then	then	RB
9935	3042	2	proceed	proceed	VB
9935	3042	3	according	accord	VBG
9935	3042	4	to	to	IN
9935	3042	5	the	the	DT
9935	3042	6	directions	direction	NNS
9935	3042	7	previously	previously	RB
9935	3042	8	given	give	VBN
9935	3042	9	for	for	IN
9935	3042	10	making	make	VBG
9935	3042	11	bread	bread	NN
9935	3042	12	by	by	IN
9935	3042	13	the	the	DT
9935	3042	14	quick	quick	JJ
9935	3042	15	process	process	NN
9935	3042	16	.	.	.
9935	3043	1	The	the	DT
9935	3043	2	long	long	JJ
9935	3043	3	process	process	NN
9935	3043	4	may	may	MD
9935	3043	5	also	also	RB
9935	3043	6	be	be	VB
9935	3043	7	followed	follow	VBN
9935	3043	8	in	in	IN
9935	3043	9	making	make	VBG
9935	3043	10	whole	whole	JJ
9935	3043	11	-	-	HYPH
9935	3043	12	wheat	wheat	NN
9935	3043	13	bread	bread	NN
9935	3043	14	,	,	,
9935	3043	15	and	and	CC
9935	3043	16	if	if	IN
9935	3043	17	it	-PRON-	PRP
9935	3043	18	is	be	VBZ
9935	3043	19	,	,	,
9935	3043	20	only	only	RB
9935	3043	21	one	one	CD
9935	3043	22	-	-	HYPH
9935	3043	23	half	half	NN
9935	3043	24	the	the	DT
9935	3043	25	quantity	quantity	NN
9935	3043	26	of	of	IN
9935	3043	27	yeast	yeast	NN
9935	3043	28	should	should	MD
9935	3043	29	be	be	VB
9935	3043	30	used	use	VBN
9935	3043	31	.	.	.
9935	3044	1	75	75	CD
9935	3044	2	.	.	.
9935	3045	1	Graham	Graham	NNP
9935	3045	2	Bread.--To	Bread.--To	NNP
9935	3045	3	lend	lend	VBP
9935	3045	4	variety	variety	NN
9935	3045	5	to	to	IN
9935	3045	6	the	the	DT
9935	3045	7	family	family	NN
9935	3045	8	diet	diet	NN
9935	3045	9	,	,	,
9935	3045	10	frequent	frequent	JJ
9935	3045	11	use	use	NN
9935	3045	12	should	should	MD
9935	3045	13	be	be	VB
9935	3045	14	made	make	VBN
9935	3045	15	of	of	IN
9935	3045	16	graham	graham	JJ
9935	3045	17	bread	bread	NN
9935	3045	18	,	,	,
9935	3045	19	which	which	WDT
9935	3045	20	contains	contain	VBZ
9935	3045	21	even	even	RB
9935	3045	22	more	more	RBR
9935	3045	23	bulk	bulk	JJ
9935	3045	24	and	and	CC
9935	3045	25	mineral	mineral	NN
9935	3045	26	salts	salt	NNS
9935	3045	27	than	than	IN
9935	3045	28	whole	whole	JJ
9935	3045	29	-	-	HYPH
9935	3045	30	wheat	wheat	NN
9935	3045	31	bread	bread	NN
9935	3045	32	.	.	.
9935	3046	1	In	in	IN
9935	3046	2	bread	bread	NN
9935	3046	3	of	of	IN
9935	3046	4	this	this	DT
9935	3046	5	kind	kind	NN
9935	3046	6	,	,	,
9935	3046	7	both	both	CC
9935	3046	8	graham	graham	NNP
9935	3046	9	and	and	CC
9935	3046	10	white	white	JJ
9935	3046	11	flour	flour	NN
9935	3046	12	are	be	VBP
9935	3046	13	used	use	VBN
9935	3046	14	.	.	.
9935	3047	1	Since	since	IN
9935	3047	2	graham	graham	NNP
9935	3047	3	flour	flour	NN
9935	3047	4	is	be	VBZ
9935	3047	5	very	very	RB
9935	3047	6	heavy	heavy	JJ
9935	3047	7	,	,	,
9935	3047	8	it	-PRON-	PRP
9935	3047	9	prevents	prevent	VBZ
9935	3047	10	the	the	DT
9935	3047	11	bread	bread	NN
9935	3047	12	from	from	IN
9935	3047	13	rising	rise	VBG
9935	3047	14	quickly	quickly	RB
9935	3047	15	,	,	,
9935	3047	16	so	so	RB
9935	3047	17	the	the	DT
9935	3047	18	bread	bread	NN
9935	3047	19	is	be	VBZ
9935	3047	20	started	start	VBN
9935	3047	21	with	with	IN
9935	3047	22	white	white	JJ
9935	3047	23	flour	flour	NN
9935	3047	24	.	.	.
9935	3048	1	The	the	DT
9935	3048	2	accompanying	accompanying	JJ
9935	3048	3	recipe	recipe	NN
9935	3048	4	contains	contain	VBZ
9935	3048	5	quantities	quantity	NNS
9935	3048	6	for	for	IN
9935	3048	7	the	the	DT
9935	3048	8	short	short	JJ
9935	3048	9	process	process	NN
9935	3048	10	,	,	,
9935	3048	11	although	although	IN
9935	3048	12	it	-PRON-	PRP
9935	3048	13	may	may	MD
9935	3048	14	be	be	VB
9935	3048	15	adapted	adapt	VBN
9935	3048	16	to	to	IN
9935	3048	17	the	the	DT
9935	3048	18	long	long	JJ
9935	3048	19	process	process	NN
9935	3048	20	by	by	IN
9935	3048	21	merely	merely	RB
9935	3048	22	using	use	VBG
9935	3048	23	one	one	CD
9935	3048	24	-	-	HYPH
9935	3048	25	half	half	NN
9935	3048	26	the	the	DT
9935	3048	27	amount	amount	NN
9935	3048	28	of	of	IN
9935	3048	29	yeast	yeast	NN
9935	3048	30	.	.	.
9935	3049	1	GRAHAM	GRAHAM	NNP
9935	3049	2	BREAD	BREAD	NNP
9935	3049	3	(	(	-LRB-
9935	3049	4	Sufficient	sufficient	JJ
9935	3049	5	for	for	IN
9935	3049	6	Two	two	CD
9935	3049	7	Loaves	Loaves	NNPS
9935	3049	8	)	)	-RRB-
9935	3049	9	2	2	CD
9935	3049	10	Tb	tb	NN
9935	3049	11	.	.	.
9935	3050	1	fat	fat	NNP
9935	3050	2	1/4	1/4	CD
9935	3050	3	c.	c.	NNP
9935	3050	4	brown	brown	NNP
9935	3050	5	sugar	sugar	NNP
9935	3050	6	2	2	CD
9935	3050	7	tsp	tsp	NN
9935	3050	8	.	.	.
9935	3051	1	salt	salt	NN
9935	3051	2	1	1	CD
9935	3051	3	cake	cake	NN
9935	3051	4	compressed	compress	VBN
9935	3051	5	yeast	yeast	NN
9935	3051	6	2	2	CD
9935	3051	7	c.	c.	NN
9935	3051	8	lukewarm	lukewarm	NNP
9935	3051	9	liquid	liquid	NNP
9935	3051	10	2	2	CD
9935	3051	11	c.	c.	NNP
9935	3051	12	white	white	NNP
9935	3051	13	flour	flour	NNP
9935	3051	14	3	3	CD
9935	3051	15	c.	c.	NNP
9935	3051	16	graham	graham	NNP
9935	3051	17	flour	flour	NN
9935	3051	18	1	1	CD
9935	3051	19	c.	c.	NNP
9935	3051	20	white	white	NNP
9935	3051	21	flour	flour	NN
9935	3051	22	additional	additional	JJ
9935	3051	23	for	for	IN
9935	3051	24	kneading	knead	VBG
9935	3051	25	Put	put	VB
9935	3051	26	the	the	DT
9935	3051	27	fat	fat	NN
9935	3051	28	,	,	,
9935	3051	29	the	the	DT
9935	3051	30	sugar	sugar	NN
9935	3051	31	,	,	,
9935	3051	32	and	and	CC
9935	3051	33	the	the	DT
9935	3051	34	salt	salt	NN
9935	3051	35	in	in	IN
9935	3051	36	the	the	DT
9935	3051	37	mixing	mix	VBG
9935	3051	38	bowl	bowl	NN
9935	3051	39	,	,	,
9935	3051	40	and	and	CC
9935	3051	41	to	to	IN
9935	3051	42	them	-PRON-	PRP
9935	3051	43	add	add	VB
9935	3051	44	the	the	DT
9935	3051	45	yeast	yeast	NN
9935	3051	46	that	that	WDT
9935	3051	47	has	have	VBZ
9935	3051	48	been	be	VBN
9935	3051	49	dissolved	dissolve	VBN
9935	3051	50	in	in	IN
9935	3051	51	a	a	DT
9935	3051	52	little	little	JJ
9935	3051	53	of	of	IN
9935	3051	54	the	the	DT
9935	3051	55	liquid	liquid	NN
9935	3051	56	.	.	.
9935	3052	1	Pour	pour	VB
9935	3052	2	over	over	IN
9935	3052	3	these	these	DT
9935	3052	4	ingredients	ingredient	NNS
9935	3052	5	the	the	DT
9935	3052	6	remainder	remainder	NN
9935	3052	7	of	of	IN
9935	3052	8	the	the	DT
9935	3052	9	liquid	liquid	NN
9935	3052	10	and	and	CC
9935	3052	11	stir	stir	VB
9935	3052	12	in	in	IN
9935	3052	13	the	the	DT
9935	3052	14	white	white	JJ
9935	3052	15	flour	flour	NN
9935	3052	16	.	.	.
9935	3053	1	When	when	WRB
9935	3053	2	the	the	DT
9935	3053	3	mixture	mixture	NN
9935	3053	4	is	be	VBZ
9935	3053	5	to	to	TO
9935	3053	6	be	be	VB
9935	3053	7	made	make	VBN
9935	3053	8	stiff	stiff	JJ
9935	3053	9	,	,	,
9935	3053	10	add	add	VB
9935	3053	11	the	the	DT
9935	3053	12	graham	graham	NNP
9935	3053	13	flour	flour	NN
9935	3053	14	.	.	.
9935	3054	1	Then	then	RB
9935	3054	2	knead	knead	VB
9935	3054	3	the	the	DT
9935	3054	4	dough	dough	NN
9935	3054	5	,	,	,
9935	3054	6	let	let	VB
9935	3054	7	it	-PRON-	PRP
9935	3054	8	rise	rise	VB
9935	3054	9	,	,	,
9935	3054	10	knead	knead	NN
9935	3054	11	again	again	RB
9935	3054	12	,	,	,
9935	3054	13	place	place	VB
9935	3054	14	it	-PRON-	PRP
9935	3054	15	in	in	IN
9935	3054	16	greased	greased	JJ
9935	3054	17	pans	pan	NNS
9935	3054	18	,	,	,
9935	3054	19	let	let	VB
9935	3054	20	rise	rise	VB
9935	3054	21	,	,	,
9935	3054	22	and	and	CC
9935	3054	23	bake	bake	VB
9935	3054	24	.	.	.
9935	3055	1	A	a	DT
9935	3055	2	point	point	NN
9935	3055	3	to	to	TO
9935	3055	4	be	be	VB
9935	3055	5	remembered	remember	VBN
9935	3055	6	in	in	IN
9935	3055	7	the	the	DT
9935	3055	8	making	making	NN
9935	3055	9	of	of	IN
9935	3055	10	graham	graham	JJ
9935	3055	11	bread	bread	NN
9935	3055	12	is	be	VBZ
9935	3055	13	that	that	IN
9935	3055	14	sifting	sift	VBG
9935	3055	15	removes	remove	NNS
9935	3055	16	the	the	DT
9935	3055	17	bran	bran	NN
9935	3055	18	from	from	IN
9935	3055	19	graham	graham	NNP
9935	3055	20	flour	flour	NN
9935	3055	21	,	,	,
9935	3055	22	and	and	CC
9935	3055	23	if	if	IN
9935	3055	24	lightness	lightness	NN
9935	3055	25	is	be	VBZ
9935	3055	26	desired	desire	VBN
9935	3055	27	,	,	,
9935	3055	28	the	the	DT
9935	3055	29	flour	flour	NN
9935	3055	30	may	may	MD
9935	3055	31	be	be	VB
9935	3055	32	sifted	sift	VBN
9935	3055	33	and	and	CC
9935	3055	34	the	the	DT
9935	3055	35	bran	bran	NN
9935	3055	36	then	then	RB
9935	3055	37	replaced	replace	VBD
9935	3055	38	.	.	.
9935	3056	1	76	76	CD
9935	3056	2	.	.	.
9935	3057	1	Graham	Graham	NNP
9935	3057	2	Bread	Bread	NNP
9935	3057	3	With	with	IN
9935	3057	4	Nuts.--To	nuts.--to	DT
9935	3057	5	increase	increase	NN
9935	3057	6	the	the	DT
9935	3057	7	food	food	NN
9935	3057	8	value	value	NN
9935	3057	9	of	of	IN
9935	3057	10	graham	graham	NNP
9935	3057	11	bread	bread	NN
9935	3057	12	,	,	,
9935	3057	13	nuts	nut	NNS
9935	3057	14	are	be	VBP
9935	3057	15	sometimes	sometimes	RB
9935	3057	16	added	add	VBN
9935	3057	17	.	.	.
9935	3058	1	This	this	DT
9935	3058	2	kind	kind	NN
9935	3058	3	of	of	IN
9935	3058	4	bread	bread	NN
9935	3058	5	also	also	RB
9935	3058	6	provides	provide	VBZ
9935	3058	7	an	an	DT
9935	3058	8	agreeable	agreeable	JJ
9935	3058	9	variety	variety	NN
9935	3058	10	to	to	IN
9935	3058	11	the	the	DT
9935	3058	12	diet	diet	NN
9935	3058	13	.	.	.
9935	3059	1	The	the	DT
9935	3059	2	following	following	JJ
9935	3059	3	recipe	recipe	NN
9935	3059	4	is	be	VBZ
9935	3059	5	intended	intend	VBN
9935	3059	6	to	to	TO
9935	3059	7	be	be	VB
9935	3059	8	carried	carry	VBN
9935	3059	9	out	out	RP
9935	3059	10	by	by	IN
9935	3059	11	the	the	DT
9935	3059	12	short	short	JJ
9935	3059	13	process	process	NN
9935	3059	14	,	,	,
9935	3059	15	so	so	IN
9935	3059	16	that	that	IN
9935	3059	17	if	if	IN
9935	3059	18	the	the	DT
9935	3059	19	long	long	JJ
9935	3059	20	process	process	NN
9935	3059	21	is	be	VBZ
9935	3059	22	desired	desire	VBN
9935	3059	23	the	the	DT
9935	3059	24	quantity	quantity	NN
9935	3059	25	of	of	IN
9935	3059	26	yeast	yeast	NN
9935	3059	27	must	must	MD
9935	3059	28	be	be	VB
9935	3059	29	reduced	reduce	VBN
9935	3059	30	.	.	.
9935	3060	1	GRAHAM	GRAHAM	NNP
9935	3060	2	BREAD	BREAD	NNP
9935	3060	3	WITH	with	IN
9935	3060	4	NUTS	NUTS	NNP
9935	3060	5	(	(	-LRB-
9935	3060	6	Sufficient	sufficient	JJ
9935	3060	7	for	for	IN
9935	3060	8	Two	two	CD
9935	3060	9	Loaves	Loaves	NNPS
9935	3060	10	)	)	-RRB-
9935	3060	11	1	1	CD
9935	3060	12	cake	cake	NN
9935	3060	13	compressed	compress	VBN
9935	3060	14	yeast	yeast	NN
9935	3060	15	2	2	CD
9935	3060	16	c.	c.	NN
9935	3060	17	lukewarm	lukewarm	NNP
9935	3060	18	liquid	liquid	NNP
9935	3060	19	1/4	1/4	CD
9935	3060	20	c.	c.	NN
9935	3060	21	molasses	molasse	NNS
9935	3060	22	2	2	CD
9935	3060	23	Tb	Tb	NNP
9935	3060	24	.	.	.
9935	3061	1	fat	fat	NNP
9935	3061	2	1	1	CD
9935	3061	3	Tb	Tb	NNP
9935	3061	4	.	.	.
9935	3062	1	salt	salt	NN
9935	3062	2	2	2	CD
9935	3062	3	c.	c.	NNP
9935	3062	4	white	white	NNP
9935	3062	5	flour	flour	NNP
9935	3062	6	4	4	CD
9935	3062	7	c.	c.	NNP
9935	3062	8	graham	graham	NNP
9935	3062	9	flour	flour	NN
9935	3062	10	1	1	CD
9935	3062	11	-	-	SYM
9935	3062	12	1/2	1/2	CD
9935	3062	13	c.	c.	NN
9935	3062	14	chopped	chop	VBD
9935	3062	15	nuts	nuts	NNP
9935	3062	16	1	1	CD
9935	3062	17	c.	c.	NNP
9935	3062	18	white	white	NNP
9935	3062	19	flour	flour	NN
9935	3062	20	additional	additional	JJ
9935	3062	21	for	for	IN
9935	3062	22	kneading	knead	VBG
9935	3062	23	Dissolve	Dissolve	NNP
9935	3062	24	the	the	DT
9935	3062	25	yeast	yeast	NN
9935	3062	26	in	in	IN
9935	3062	27	a	a	DT
9935	3062	28	little	little	JJ
9935	3062	29	of	of	IN
9935	3062	30	the	the	DT
9935	3062	31	lukewarm	lukewarm	JJ
9935	3062	32	liquid	liquid	NN
9935	3062	33	and	and	CC
9935	3062	34	mix	mix	VB
9935	3062	35	it	-PRON-	PRP
9935	3062	36	with	with	IN
9935	3062	37	the	the	DT
9935	3062	38	molasses	molasse	NNS
9935	3062	39	,	,	,
9935	3062	40	fat	fat	NN
9935	3062	41	,	,	,
9935	3062	42	and	and	CC
9935	3062	43	salt	salt	NN
9935	3062	44	.	.	.
9935	3063	1	Add	add	VB
9935	3063	2	the	the	DT
9935	3063	3	remaining	remain	VBG
9935	3063	4	liquid	liquid	NN
9935	3063	5	and	and	CC
9935	3063	6	the	the	DT
9935	3063	7	white	white	JJ
9935	3063	8	flour	flour	NN
9935	3063	9	.	.	.
9935	3064	1	Let	let	VB
9935	3064	2	this	this	DT
9935	3064	3	sponge	sponge	VB
9935	3064	4	rise	rise	NN
9935	3064	5	until	until	IN
9935	3064	6	it	-PRON-	PRP
9935	3064	7	is	be	VBZ
9935	3064	8	light	light	JJ
9935	3064	9	.	.	.
9935	3065	1	Then	then	RB
9935	3065	2	stir	stir	VB
9935	3065	3	in	in	IN
9935	3065	4	the	the	DT
9935	3065	5	graham	graham	NNP
9935	3065	6	flour	flour	NN
9935	3065	7	,	,	,
9935	3065	8	adding	add	VBG
9935	3065	9	the	the	DT
9935	3065	10	nuts	nut	NNS
9935	3065	11	while	while	IN
9935	3065	12	kneading	knead	VBG
9935	3065	13	.	.	.
9935	3066	1	Let	let	VB
9935	3066	2	the	the	DT
9935	3066	3	dough	dough	NN
9935	3066	4	rise	rise	VB
9935	3066	5	until	until	IN
9935	3066	6	it	-PRON-	PRP
9935	3066	7	doubles	double	VBZ
9935	3066	8	in	in	IN
9935	3066	9	bulk	bulk	NN
9935	3066	10	.	.	.
9935	3067	1	Shape	shape	VB
9935	3067	2	into	into	IN
9935	3067	3	loaves	loaf	NNS
9935	3067	4	,	,	,
9935	3067	5	place	place	VB
9935	3067	6	it	-PRON-	PRP
9935	3067	7	in	in	IN
9935	3067	8	the	the	DT
9935	3067	9	greased	greased	JJ
9935	3067	10	pans	pan	NNS
9935	3067	11	,	,	,
9935	3067	12	and	and	CC
9935	3067	13	let	let	VB
9935	3067	14	it	-PRON-	PRP
9935	3067	15	rise	rise	VB
9935	3067	16	until	until	IN
9935	3067	17	it	-PRON-	PRP
9935	3067	18	doubles	double	VBZ
9935	3067	19	in	in	IN
9935	3067	20	size	size	NN
9935	3067	21	.	.	.
9935	3068	1	Bake	bake	VB
9935	3068	2	for	for	IN
9935	3068	3	an	an	DT
9935	3068	4	hour	hour	NN
9935	3068	5	or	or	CC
9935	3068	6	more	more	JJR
9935	3068	7	,	,	,
9935	3068	8	according	accord	VBG
9935	3068	9	to	to	IN
9935	3068	10	the	the	DT
9935	3068	11	size	size	NN
9935	3068	12	of	of	IN
9935	3068	13	the	the	DT
9935	3068	14	loaves	loaf	NNS
9935	3068	15	.	.	.
9935	3069	1	77	77	CD
9935	3069	2	.	.	.
9935	3070	1	Whole	whole	JJ
9935	3070	2	-	-	HYPH
9935	3070	3	Wheat	wheat	NN
9935	3070	4	Fruit	Fruit	NNP
9935	3070	5	Bread.--A	Bread.--A	VBZ
9935	3070	6	very	very	RB
9935	3070	7	delicious	delicious	JJ
9935	3070	8	whole	whole	JJ
9935	3070	9	-	-	HYPH
9935	3070	10	wheat	wheat	NN
9935	3070	11	bread	bread	NN
9935	3070	12	is	be	VBZ
9935	3070	13	produced	produce	VBN
9935	3070	14	by	by	IN
9935	3070	15	combining	combine	VBG
9935	3070	16	fruit	fruit	NN
9935	3070	17	,	,	,
9935	3070	18	which	which	WDT
9935	3070	19	,	,	,
9935	3070	20	besides	besides	IN
9935	3070	21	improving	improve	VBG
9935	3070	22	the	the	DT
9935	3070	23	flavour	flavour	NN
9935	3070	24	,	,	,
9935	3070	25	adds	add	VBZ
9935	3070	26	to	to	IN
9935	3070	27	the	the	DT
9935	3070	28	food	food	NN
9935	3070	29	value	value	NN
9935	3070	30	of	of	IN
9935	3070	31	the	the	DT
9935	3070	32	bread	bread	NN
9935	3070	33	.	.	.
9935	3071	1	Thin	thin	JJ
9935	3071	2	slices	slice	NNS
9935	3071	3	of	of	IN
9935	3071	4	this	this	DT
9935	3071	5	kind	kind	NN
9935	3071	6	of	of	IN
9935	3071	7	bread	bread	NN
9935	3071	8	spread	spread	VBN
9935	3071	9	with	with	IN
9935	3071	10	butter	butter	NN
9935	3071	11	make	make	VBP
9935	3071	12	excellent	excellent	JJ
9935	3071	13	summer	summer	NN
9935	3071	14	sandwiches	sandwich	NNS
9935	3071	15	.	.	.
9935	3072	1	If	if	IN
9935	3072	2	the	the	DT
9935	3072	3	short	short	JJ
9935	3072	4	process	process	NN
9935	3072	5	is	be	VBZ
9935	3072	6	employed	employ	VBN
9935	3072	7	,	,	,
9935	3072	8	the	the	DT
9935	3072	9	amounts	amount	NNS
9935	3072	10	specified	specify	VBN
9935	3072	11	in	in	IN
9935	3072	12	the	the	DT
9935	3072	13	following	following	JJ
9935	3072	14	recipe	recipe	NN
9935	3072	15	should	should	MD
9935	3072	16	be	be	VB
9935	3072	17	used	use	VBN
9935	3072	18	,	,	,
9935	3072	19	but	but	CC
9935	3072	20	for	for	IN
9935	3072	21	the	the	DT
9935	3072	22	long	long	JJ
9935	3072	23	process	process	NN
9935	3072	24	the	the	DT
9935	3072	25	quantity	quantity	NN
9935	3072	26	of	of	IN
9935	3072	27	yeast	yeast	NN
9935	3072	28	should	should	MD
9935	3072	29	be	be	VB
9935	3072	30	decreased	decrease	VBN
9935	3072	31	.	.	.
9935	3073	1	WHOLE	WHOLE	NNP
9935	3073	2	-	-	HYPH
9935	3073	3	WHEAT	wheat	NN
9935	3073	4	FRUIT	FRUIT	NNP
9935	3073	5	BREAD	BREAD	NNS
9935	3073	6	(	(	-LRB-
9935	3073	7	Sufficient	sufficient	JJ
9935	3073	8	for	for	IN
9935	3073	9	Three	three	CD
9935	3073	10	Small	Small	NNP
9935	3073	11	Loaves	Loaves	NNPS
9935	3073	12	)	)	-RRB-
9935	3073	13	1	1	CD
9935	3073	14	yeast	yeast	NN
9935	3073	15	cake	cake	NN
9935	3073	16	2	2	CD
9935	3073	17	c.	c.	NNP
9935	3073	18	lukewarm	lukewarm	NNP
9935	3073	19	liquid	liquid	NN
9935	3073	20	2	2	CD
9935	3073	21	Tb	Tb	NNP
9935	3073	22	.	.	.
9935	3074	1	fat	fat	NNP
9935	3074	2	1/4	1/4	CD
9935	3074	3	c.	c.	NNP
9935	3074	4	brown	brown	NNP
9935	3074	5	sugar	sugar	NN
9935	3074	6	stoned	stone	VBD
9935	3074	7	,	,	,
9935	3074	8	chopped	chop	VBN
9935	3074	9	dates	date	VBZ
9935	3074	10	2	2	CD
9935	3074	11	tsp	tsp	NN
9935	3074	12	.	.	.
9935	3075	1	salt	salt	NN
9935	3075	2	6	6	CD
9935	3075	3	c.	c.	NN
9935	3075	4	whole	whole	JJ
9935	3075	5	-	-	HYPH
9935	3075	6	wheat	wheat	NN
9935	3075	7	flour	flour	NN
9935	3075	8	1	1	CD
9935	3075	9	-	-	SYM
9935	3075	10	1/2	1/2	CD
9935	3075	11	c.	c.	NN
9935	3075	12	seeded	seeded	JJ
9935	3075	13	raisins	raisin	NNS
9935	3075	14	or	or	CC
9935	3075	15	stoned	stone	VBD
9935	3075	16	,	,	,
9935	3075	17	chopped	chop	VBN
9935	3075	18	dates	date	VBZ
9935	3075	19	1	1	CD
9935	3075	20	c.	c.	NN
9935	3075	21	white	white	JJ
9935	3075	22	flour	flour	NN
9935	3075	23	for	for	IN
9935	3075	24	kneading	knead	VBG
9935	3075	25	Dissolve	Dissolve	NNP
9935	3075	26	the	the	DT
9935	3075	27	yeast	yeast	NN
9935	3075	28	cake	cake	NN
9935	3075	29	in	in	IN
9935	3075	30	a	a	DT
9935	3075	31	little	little	JJ
9935	3075	32	of	of	IN
9935	3075	33	the	the	DT
9935	3075	34	lukewarm	lukewarm	JJ
9935	3075	35	liquid	liquid	NN
9935	3075	36	and	and	CC
9935	3075	37	add	add	VB
9935	3075	38	it	-PRON-	PRP
9935	3075	39	to	to	IN
9935	3075	40	the	the	DT
9935	3075	41	fat	fat	NN
9935	3075	42	,	,	,
9935	3075	43	sugar	sugar	NN
9935	3075	44	,	,	,
9935	3075	45	and	and	CC
9935	3075	46	salt	salt	NN
9935	3075	47	that	that	WDT
9935	3075	48	have	have	VBP
9935	3075	49	been	be	VBN
9935	3075	50	put	put	VBN
9935	3075	51	into	into	IN
9935	3075	52	the	the	DT
9935	3075	53	mixing	mix	VBG
9935	3075	54	bowl	bowl	NN
9935	3075	55	.	.	.
9935	3076	1	Pour	pour	VB
9935	3076	2	in	in	IN
9935	3076	3	the	the	DT
9935	3076	4	remainder	remainder	NN
9935	3076	5	of	of	IN
9935	3076	6	the	the	DT
9935	3076	7	liquid	liquid	NN
9935	3076	8	and	and	CC
9935	3076	9	add	add	VB
9935	3076	10	half	half	NN
9935	3076	11	or	or	CC
9935	3076	12	all	all	DT
9935	3076	13	of	of	IN
9935	3076	14	the	the	DT
9935	3076	15	flour	flour	NN
9935	3076	16	,	,	,
9935	3076	17	depending	depend	VBG
9935	3076	18	on	on	IN
9935	3076	19	the	the	DT
9935	3076	20	bread	bread	NN
9935	3076	21	-	-	HYPH
9935	3076	22	making	make	VBG
9935	3076	23	method	method	NN
9935	3076	24	that	that	WDT
9935	3076	25	is	be	VBZ
9935	3076	26	followed	follow	VBN
9935	3076	27	.	.	.
9935	3077	1	Stir	stir	VB
9935	3077	2	in	in	IN
9935	3077	3	the	the	DT
9935	3077	4	fruit	fruit	NN
9935	3077	5	before	before	IN
9935	3077	6	all	all	PDT
9935	3077	7	the	the	DT
9935	3077	8	flour	flour	NN
9935	3077	9	is	be	VBZ
9935	3077	10	added	add	VBN
9935	3077	11	and	and	CC
9935	3077	12	just	just	RB
9935	3077	13	before	before	IN
9935	3077	14	the	the	DT
9935	3077	15	dough	dough	NN
9935	3077	16	is	be	VBZ
9935	3077	17	shaped	shape	VBN
9935	3077	18	into	into	IN
9935	3077	19	loaves	loaf	NNS
9935	3077	20	.	.	.
9935	3078	1	After	after	IN
9935	3078	2	it	-PRON-	PRP
9935	3078	3	has	have	VBZ
9935	3078	4	risen	rise	VBN
9935	3078	5	sufficiently	sufficiently	RB
9935	3078	6	in	in	IN
9935	3078	7	the	the	DT
9935	3078	8	greased	greased	JJ
9935	3078	9	pans	pan	NNS
9935	3078	10	,	,	,
9935	3078	11	proceed	proceed	VB
9935	3078	12	with	with	IN
9935	3078	13	the	the	DT
9935	3078	14	baking	baking	NN
9935	3078	15	.	.	.
9935	3079	1	78	78	CD
9935	3079	2	.	.	.
9935	3080	1	BRAN	bran	JJ
9935	3080	2	BREAD.--Bread	BREAD.--Bread	NNP
9935	3080	3	in	in	IN
9935	3080	4	which	which	WDT
9935	3080	5	bran	bran	NN
9935	3080	6	is	be	VBZ
9935	3080	7	used	use	VBN
9935	3080	8	is	be	VBZ
9935	3080	9	proportionately	proportionately	RB
9935	3080	10	a	a	DT
9935	3080	11	trifle	trifle	RB
9935	3080	12	lower	low	JJR
9935	3080	13	in	in	IN
9935	3080	14	food	food	NN
9935	3080	15	value	value	NN
9935	3080	16	than	than	IN
9935	3080	17	that	that	DT
9935	3080	18	in	in	IN
9935	3080	19	which	which	WDT
9935	3080	20	whole	whole	JJ
9935	3080	21	wheat	wheat	NN
9935	3080	22	or	or	CC
9935	3080	23	white	white	JJ
9935	3080	24	flour	flour	NN
9935	3080	25	is	be	VBZ
9935	3080	26	used	use	VBN
9935	3080	27	.	.	.
9935	3081	1	However	however	RB
9935	3081	2	,	,	,
9935	3081	3	it	-PRON-	PRP
9935	3081	4	has	have	VBZ
9935	3081	5	the	the	DT
9935	3081	6	advantage	advantage	NN
9935	3081	7	of	of	IN
9935	3081	8	an	an	DT
9935	3081	9	additional	additional	JJ
9935	3081	10	amount	amount	NN
9935	3081	11	of	of	IN
9935	3081	12	bulk	bulk	NN
9935	3081	13	in	in	IN
9935	3081	14	the	the	DT
9935	3081	15	form	form	NN
9935	3081	16	of	of	IN
9935	3081	17	bran	bran	NN
9935	3081	18	,	,	,
9935	3081	19	and	and	CC
9935	3081	20	because	because	IN
9935	3081	21	of	of	IN
9935	3081	22	this	this	DT
9935	3081	23	it	-PRON-	PRP
9935	3081	24	is	be	VBZ
9935	3081	25	a	a	DT
9935	3081	26	wholesome	wholesome	JJ
9935	3081	27	food	food	NN
9935	3081	28	.	.	.
9935	3082	1	BRAN	bran	JJ
9935	3082	2	BREAD	BREAD	NNS
9935	3082	3	(	(	-LRB-
9935	3082	4	Sufficient	sufficient	JJ
9935	3082	5	for	for	IN
9935	3082	6	Two	two	CD
9935	3082	7	Loaves	Loaves	NNPS
9935	3082	8	)	)	-RRB-
9935	3082	9	2	2	CD
9935	3082	10	c.	c.	NN
9935	3082	11	milk	milk	NN
9935	3082	12	6	6	CD
9935	3082	13	Tb	Tb	NNP
9935	3082	14	.	.	.
9935	3083	1	molasses	molasses	NNP
9935	3083	2	1	1	CD
9935	3083	3	-	-	SYM
9935	3083	4	1/2	1/2	CD
9935	3083	5	tsp	tsp	NN
9935	3083	6	.	.	.
9935	3084	1	salt	salt	NN
9935	3084	2	1/2	1/2	CD
9935	3084	3	yeast	yeast	NN
9935	3084	4	cake	cake	NN
9935	3084	5	1/4	1/4	CD
9935	3084	6	c.	c.	NNP
9935	3084	7	lukewarm	lukewarm	NNP
9935	3084	8	water	water	NNP
9935	3084	9	2	2	CD
9935	3084	10	c.	c.	NNP
9935	3084	11	white	white	NNP
9935	3084	12	flour	flour	NNP
9935	3084	13	4	4	CD
9935	3084	14	c.	c.	NNP
9935	3084	15	graham	graham	NNP
9935	3084	16	flour	flour	NN
9935	3084	17	1	1	CD
9935	3084	18	c.	c.	NN
9935	3084	19	sterilized	sterilize	VBN
9935	3084	20	bran	bran	NNP
9935	3084	21	1	1	CD
9935	3084	22	c.	c.	NNP
9935	3084	23	white	white	NNP
9935	3084	24	flour	flour	NN
9935	3084	25	additional	additional	JJ
9935	3084	26	for	for	IN
9935	3084	27	kneading	knead	VBG
9935	3084	28	Scald	Scald	NNP
9935	3084	29	the	the	DT
9935	3084	30	milk	milk	NN
9935	3084	31	and	and	CC
9935	3084	32	to	to	TO
9935	3084	33	it	-PRON-	PRP
9935	3084	34	add	add	VB
9935	3084	35	the	the	DT
9935	3084	36	molasses	molasse	NNS
9935	3084	37	and	and	CC
9935	3084	38	salt	salt	NN
9935	3084	39	.	.	.
9935	3085	1	When	when	WRB
9935	3085	2	this	this	DT
9935	3085	3	is	be	VBZ
9935	3085	4	lukewarm	lukewarm	JJ
9935	3085	5	,	,	,
9935	3085	6	add	add	VB
9935	3085	7	to	to	IN
9935	3085	8	it	-PRON-	PRP
9935	3085	9	the	the	DT
9935	3085	10	yeast	yeast	NN
9935	3085	11	cake	cake	NN
9935	3085	12	dissolved	dissolve	VBN
9935	3085	13	in	in	IN
9935	3085	14	the	the	DT
9935	3085	15	lukewarm	lukewarm	JJ
9935	3085	16	water	water	NN
9935	3085	17	,	,	,
9935	3085	18	as	as	RB
9935	3085	19	well	well	RB
9935	3085	20	as	as	IN
9935	3085	21	the	the	DT
9935	3085	22	white	white	NNP
9935	3085	23	flour	flour	NNP
9935	3085	24	and	and	CC
9935	3085	25	1	1	CD
9935	3085	26	cupful	cupful	NN
9935	3085	27	of	of	IN
9935	3085	28	the	the	DT
9935	3085	29	graham	graham	NNP
9935	3085	30	flour	flour	NN
9935	3085	31	.	.	.
9935	3086	1	Cover	cover	VB
9935	3086	2	this	this	DT
9935	3086	3	mixture	mixture	NN
9935	3086	4	and	and	CC
9935	3086	5	let	let	VB
9935	3086	6	it	-PRON-	PRP
9935	3086	7	rise	rise	VB
9935	3086	8	.	.	.
9935	3087	1	When	when	WRB
9935	3087	2	it	-PRON-	PRP
9935	3087	3	has	have	VBZ
9935	3087	4	risen	rise	VBN
9935	3087	5	sufficiently	sufficiently	RB
9935	3087	6	,	,	,
9935	3087	7	add	add	VB
9935	3087	8	the	the	DT
9935	3087	9	bran	bran	NN
9935	3087	10	and	and	CC
9935	3087	11	the	the	DT
9935	3087	12	rest	rest	NN
9935	3087	13	of	of	IN
9935	3087	14	the	the	DT
9935	3087	15	graham	graham	NNP
9935	3087	16	flour	flour	NN
9935	3087	17	and	and	CC
9935	3087	18	knead	knead	NN
9935	3087	19	.	.	.
9935	3088	1	Cover	cover	VB
9935	3088	2	this	this	DT
9935	3088	3	dough	dough	NN
9935	3088	4	,	,	,
9935	3088	5	and	and	CC
9935	3088	6	let	let	VB
9935	3088	7	it	-PRON-	PRP
9935	3088	8	rise	rise	VB
9935	3088	9	until	until	IN
9935	3088	10	it	-PRON-	PRP
9935	3088	11	doubles	double	VBZ
9935	3088	12	in	in	IN
9935	3088	13	bulk	bulk	NN
9935	3088	14	.	.	.
9935	3089	1	Then	then	RB
9935	3089	2	shape	shape	VB
9935	3089	3	it	-PRON-	PRP
9935	3089	4	into	into	IN
9935	3089	5	loaves	loaf	NNS
9935	3089	6	,	,	,
9935	3089	7	place	place	VB
9935	3089	8	it	-PRON-	PRP
9935	3089	9	in	in	IN
9935	3089	10	the	the	DT
9935	3089	11	greased	greased	JJ
9935	3089	12	pans	pan	NNS
9935	3089	13	,	,	,
9935	3089	14	let	let	VB
9935	3089	15	it	-PRON-	PRP
9935	3089	16	rise	rise	VB
9935	3089	17	again	again	RB
9935	3089	18	until	until	IN
9935	3089	19	it	-PRON-	PRP
9935	3089	20	doubles	double	VBZ
9935	3089	21	in	in	IN
9935	3089	22	bulk	bulk	NN
9935	3089	23	,	,	,
9935	3089	24	and	and	CC
9935	3089	25	bake	bake	VB
9935	3089	26	in	in	RP
9935	3089	27	a	a	DT
9935	3089	28	hot	hot	JJ
9935	3089	29	oven	oven	NN
9935	3089	30	.	.	.
9935	3090	1	79	79	CD
9935	3090	2	.	.	.
9935	3091	1	RYE	rye	NN
9935	3091	2	BREAD.--Rye	bread.--rye	NN
9935	3091	3	bread	bread	NN
9935	3091	4	has	have	VBZ
9935	3091	5	a	a	DT
9935	3091	6	typical	typical	JJ
9935	3091	7	flavour	flavour	NN
9935	3091	8	that	that	WDT
9935	3091	9	many	many	JJ
9935	3091	10	persons	person	NNS
9935	3091	11	enjoy	enjoy	VBP
9935	3091	12	.	.	.
9935	3092	1	When	when	WRB
9935	3092	2	rye	rye	NN
9935	3092	3	flour	flour	NN
9935	3092	4	is	be	VBZ
9935	3092	5	used	use	VBN
9935	3092	6	alone	alone	RB
9935	3092	7	,	,	,
9935	3092	8	it	-PRON-	PRP
9935	3092	9	makes	make	VBZ
9935	3092	10	a	a	DT
9935	3092	11	moist	moist	JJ
9935	3092	12	,	,	,
9935	3092	13	sticky	sticky	JJ
9935	3092	14	bread	bread	NN
9935	3092	15	;	;	:
9935	3092	16	therefore	therefore	RB
9935	3092	17	,	,	,
9935	3092	18	in	in	IN
9935	3092	19	order	order	NN
9935	3092	20	to	to	TO
9935	3092	21	produce	produce	VB
9935	3092	22	bread	bread	NN
9935	3092	23	of	of	IN
9935	3092	24	a	a	DT
9935	3092	25	good	good	JJ
9935	3092	26	texture	texture	NN
9935	3092	27	,	,	,
9935	3092	28	wheat	wheat	NN
9935	3092	29	flour	flour	NN
9935	3092	30	must	must	MD
9935	3092	31	be	be	VB
9935	3092	32	used	use	VBN
9935	3092	33	with	with	IN
9935	3092	34	the	the	DT
9935	3092	35	rye	rye	NN
9935	3092	36	flour	flour	NN
9935	3092	37	.	.	.
9935	3093	1	The	the	DT
9935	3093	2	recipe	recipe	NN
9935	3093	3	here	here	RB
9935	3093	4	given	give	VBN
9935	3093	5	is	be	VBZ
9935	3093	6	for	for	IN
9935	3093	7	the	the	DT
9935	3093	8	short	short	JJ
9935	3093	9	process	process	NN
9935	3093	10	of	of	IN
9935	3093	11	bread	bread	NN
9935	3093	12	making	making	NN
9935	3093	13	,	,	,
9935	3093	14	but	but	CC
9935	3093	15	by	by	IN
9935	3093	16	reducing	reduce	VBG
9935	3093	17	the	the	DT
9935	3093	18	quantity	quantity	NN
9935	3093	19	of	of	IN
9935	3093	20	yeast	yeast	NN
9935	3093	21	it	-PRON-	PRP
9935	3093	22	may	may	MD
9935	3093	23	be	be	VB
9935	3093	24	used	use	VBN
9935	3093	25	for	for	IN
9935	3093	26	the	the	DT
9935	3093	27	long	long	JJ
9935	3093	28	process	process	NN
9935	3093	29	.	.	.
9935	3094	1	RYE	RYE	NNP
9935	3094	2	BREAD	BREAD	NNP
9935	3094	3	(	(	-LRB-
9935	3094	4	Sufficient	sufficient	JJ
9935	3094	5	for	for	IN
9935	3094	6	Three	three	CD
9935	3094	7	Loaves	Loaves	NNPS
9935	3094	8	)	)	-RRB-
9935	3094	9	2	2	CD
9935	3094	10	Tb	tb	NN
9935	3094	11	.	.	.
9935	3095	1	fat	fat	NNP
9935	3095	2	1	1	CD
9935	3095	3	Tb	Tb	NNP
9935	3095	4	.	.	.
9935	3096	1	salt	salt	NN
9935	3096	2	2	2	CD
9935	3096	3	Tb	Tb	NNP
9935	3096	4	.	.	.
9935	3097	1	sugar	sugar	NN
9935	3097	2	1	1	CD
9935	3097	3	cake	cake	NN
9935	3097	4	compressed	compress	VBN
9935	3097	5	yeast	yeast	NN
9935	3097	6	3	3	CD
9935	3097	7	c.	c.	NN
9935	3097	8	lukewarm	lukewarm	NNP
9935	3097	9	liquid	liquid	NNP
9935	3097	10	6	6	CD
9935	3097	11	c.	c.	NN
9935	3097	12	rye	rye	NN
9935	3097	13	flour	flour	NN
9935	3097	14	4	4	CD
9935	3097	15	c.	c.	NN
9935	3097	16	white	white	NNP
9935	3097	17	flour	flour	NN
9935	3097	18	1	1	CD
9935	3097	19	c.	c.	NNP
9935	3097	20	white	white	NNP
9935	3097	21	flour	flour	NN
9935	3097	22	additional	additional	JJ
9935	3097	23	for	for	IN
9935	3097	24	kneading	knead	VBG
9935	3097	25	Into	into	IN
9935	3097	26	the	the	DT
9935	3097	27	mixing	mix	VBG
9935	3097	28	bowl	bowl	NN
9935	3097	29	,	,	,
9935	3097	30	put	put	VB
9935	3097	31	the	the	DT
9935	3097	32	fat	fat	NN
9935	3097	33	,	,	,
9935	3097	34	the	the	DT
9935	3097	35	salt	salt	NN
9935	3097	36	,	,	,
9935	3097	37	the	the	DT
9935	3097	38	sugar	sugar	NN
9935	3097	39	,	,	,
9935	3097	40	and	and	CC
9935	3097	41	the	the	DT
9935	3097	42	yeast	yeast	NN
9935	3097	43	that	that	WDT
9935	3097	44	has	have	VBZ
9935	3097	45	been	be	VBN
9935	3097	46	dissolved	dissolve	VBN
9935	3097	47	in	in	IN
9935	3097	48	a	a	DT
9935	3097	49	small	small	JJ
9935	3097	50	quantity	quantity	NN
9935	3097	51	of	of	IN
9935	3097	52	the	the	DT
9935	3097	53	lukewarm	lukewarm	JJ
9935	3097	54	liquid	liquid	NN
9935	3097	55	.	.	.
9935	3098	1	Then	then	RB
9935	3098	2	stir	stir	VB
9935	3098	3	in	in	IN
9935	3098	4	the	the	DT
9935	3098	5	flour	flour	NN
9935	3098	6	,	,	,
9935	3098	7	one	one	CD
9935	3098	8	-	-	HYPH
9935	3098	9	half	half	NN
9935	3098	10	or	or	CC
9935	3098	11	all	all	DT
9935	3098	12	of	of	IN
9935	3098	13	it	-PRON-	PRP
9935	3098	14	,	,	,
9935	3098	15	according	accord	VBG
9935	3098	16	to	to	IN
9935	3098	17	whether	whether	IN
9935	3098	18	the	the	DT
9935	3098	19	sponge	sponge	NN
9935	3098	20	or	or	CC
9935	3098	21	the	the	DT
9935	3098	22	straight	straight	JJ
9935	3098	23	-	-	HYPH
9935	3098	24	dough	dough	NN
9935	3098	25	method	method	NN
9935	3098	26	is	be	VBZ
9935	3098	27	followed	follow	VBN
9935	3098	28	.	.	.
9935	3099	1	When	when	WRB
9935	3099	2	the	the	DT
9935	3099	3	dough	dough	NN
9935	3099	4	is	be	VBZ
9935	3099	5	formed	form	VBN
9935	3099	6	,	,	,
9935	3099	7	allow	allow	VB
9935	3099	8	it	-PRON-	PRP
9935	3099	9	to	to	TO
9935	3099	10	rise	rise	VB
9935	3099	11	until	until	IN
9935	3099	12	it	-PRON-	PRP
9935	3099	13	doubles	double	VBZ
9935	3099	14	in	in	IN
9935	3099	15	bulk	bulk	NN
9935	3099	16	;	;	:
9935	3099	17	then	then	RB
9935	3099	18	knead	knead	VB
9935	3099	19	it	-PRON-	PRP
9935	3099	20	and	and	CC
9935	3099	21	shape	shape	VB
9935	3099	22	it	-PRON-	PRP
9935	3099	23	into	into	IN
9935	3099	24	loaves	loaf	NNS
9935	3099	25	for	for	IN
9935	3099	26	the	the	DT
9935	3099	27	greased	greased	JJ
9935	3099	28	pans	pan	NNS
9935	3099	29	.	.	.
9935	3100	1	When	when	WRB
9935	3100	2	these	these	DT
9935	3100	3	have	have	VBP
9935	3100	4	risen	rise	VBN
9935	3100	5	until	until	IN
9935	3100	6	they	-PRON-	PRP
9935	3100	7	are	be	VBP
9935	3100	8	double	double	JJ
9935	3100	9	in	in	IN
9935	3100	10	size	size	NN
9935	3100	11	and	and	CC
9935	3100	12	therefore	therefore	RB
9935	3100	13	ready	ready	JJ
9935	3100	14	for	for	IN
9935	3100	15	the	the	DT
9935	3100	16	oven	oven	NN
9935	3100	17	,	,	,
9935	3100	18	glaze	glaze	VB
9935	3100	19	the	the	DT
9935	3100	20	surface	surface	NN
9935	3100	21	of	of	IN
9935	3100	22	each	each	DT
9935	3100	23	by	by	IN
9935	3100	24	brushing	brush	VBG
9935	3100	25	it	-PRON-	PRP
9935	3100	26	with	with	IN
9935	3100	27	the	the	DT
9935	3100	28	white	white	NN
9935	3100	29	of	of	IN
9935	3100	30	egg	egg	NN
9935	3100	31	and	and	CC
9935	3100	32	water	water	NN
9935	3100	33	and	and	CC
9935	3100	34	put	put	VBD
9935	3100	35	them	-PRON-	PRP
9935	3100	36	in	in	IN
9935	3100	37	the	the	DT
9935	3100	38	oven	oven	NN
9935	3100	39	to	to	TO
9935	3100	40	bake	bake	VB
9935	3100	41	.	.	.
9935	3101	1	If	if	IN
9935	3101	2	desired	desire	VBN
9935	3101	3	,	,	,
9935	3101	4	caraway	caraway	JJ
9935	3101	5	seed	seed	NN
9935	3101	6	may	may	MD
9935	3101	7	be	be	VB
9935	3101	8	added	add	VBN
9935	3101	9	to	to	IN
9935	3101	10	the	the	DT
9935	3101	11	dough	dough	NN
9935	3101	12	when	when	WRB
9935	3101	13	it	-PRON-	PRP
9935	3101	14	is	be	VBZ
9935	3101	15	formed	form	VBN
9935	3101	16	into	into	IN
9935	3101	17	loaves	loaf	NNS
9935	3101	18	or	or	CC
9935	3101	19	simply	simply	RB
9935	3101	20	sprinkled	sprinkle	VBN
9935	3101	21	on	on	IN
9935	3101	22	the	the	DT
9935	3101	23	top	top	NN
9935	3101	24	of	of	IN
9935	3101	25	each	each	DT
9935	3101	26	loaf	loaf	NNS
9935	3101	27	.	.	.
9935	3102	1	To	to	IN
9935	3102	2	many	many	JJ
9935	3102	3	persons	person	NNS
9935	3102	4	the	the	DT
9935	3102	5	caraway	caraway	JJ
9935	3102	6	seed	seed	NN
9935	3102	7	imparts	impart	VBZ
9935	3102	8	a	a	DT
9935	3102	9	flavour	flavour	NN
9935	3102	10	to	to	IN
9935	3102	11	the	the	DT
9935	3102	12	bread	bread	NN
9935	3102	13	that	that	WDT
9935	3102	14	is	be	VBZ
9935	3102	15	very	very	RB
9935	3102	16	satisfactory	satisfactory	JJ
9935	3102	17	.	.	.
9935	3103	1	80	80	CD
9935	3103	2	.	.	.
9935	3104	1	Corn	corn	NN
9935	3104	2	Bread.--Corn	Bread.--Corn	,
9935	3104	3	meal	meal	NN
9935	3104	4	is	be	VBZ
9935	3104	5	sometimes	sometimes	RB
9935	3104	6	combined	combine	VBN
9935	3104	7	with	with	IN
9935	3104	8	wheat	wheat	NN
9935	3104	9	flour	flour	NN
9935	3104	10	to	to	TO
9935	3104	11	make	make	VB
9935	3104	12	corn	corn	NN
9935	3104	13	bread	bread	NN
9935	3104	14	.	.	.
9935	3105	1	Such	such	PDT
9935	3105	2	a	a	DT
9935	3105	3	combination	combination	NN
9935	3105	4	decreases	decrease	VBZ
9935	3105	5	the	the	DT
9935	3105	6	cost	cost	NN
9935	3105	7	of	of	IN
9935	3105	8	bread	bread	NN
9935	3105	9	at	at	IN
9935	3105	10	times	time	NNS
9935	3105	11	when	when	WRB
9935	3105	12	corn	corn	NN
9935	3105	13	meal	meal	NN
9935	3105	14	is	be	VBZ
9935	3105	15	cheap	cheap	JJ
9935	3105	16	.	.	.
9935	3106	1	Bread	bread	NN
9935	3106	2	of	of	IN
9935	3106	3	this	this	DT
9935	3106	4	kind	kind	NN
9935	3106	5	is	be	VBZ
9935	3106	6	high	high	JJ
9935	3106	7	in	in	IN
9935	3106	8	food	food	NN
9935	3106	9	value	value	NN
9935	3106	10	,	,	,
9935	3106	11	because	because	IN
9935	3106	12	corn	corn	NN
9935	3106	13	meal	meal	NN
9935	3106	14	contains	contain	VBZ
9935	3106	15	a	a	DT
9935	3106	16	large	large	JJ
9935	3106	17	proportion	proportion	NN
9935	3106	18	of	of	IN
9935	3106	19	fat	fat	NN
9935	3106	20	,	,	,
9935	3106	21	which	which	WDT
9935	3106	22	is	be	VBZ
9935	3106	23	more	more	RBR
9935	3106	24	or	or	CC
9935	3106	25	less	less	RBR
9935	3106	26	lacking	lack	VBG
9935	3106	27	in	in	IN
9935	3106	28	white	white	JJ
9935	3106	29	flour	flour	NN
9935	3106	30	.	.	.
9935	3107	1	The	the	DT
9935	3107	2	following	following	JJ
9935	3107	3	recipe	recipe	NN
9935	3107	4	is	be	VBZ
9935	3107	5	given	give	VBN
9935	3107	6	for	for	IN
9935	3107	7	the	the	DT
9935	3107	8	short	short	JJ
9935	3107	9	process	process	NN
9935	3107	10	,	,	,
9935	3107	11	but	but	CC
9935	3107	12	it	-PRON-	PRP
9935	3107	13	may	may	MD
9935	3107	14	be	be	VB
9935	3107	15	used	use	VBN
9935	3107	16	for	for	IN
9935	3107	17	the	the	DT
9935	3107	18	long	long	JJ
9935	3107	19	process	process	NN
9935	3107	20	by	by	IN
9935	3107	21	merely	merely	RB
9935	3107	22	decreasing	decrease	VBG
9935	3107	23	the	the	DT
9935	3107	24	quantity	quantity	NN
9935	3107	25	of	of	IN
9935	3107	26	yeast	yeast	NN
9935	3107	27	.	.	.
9935	3108	1	CORN	CORN	NNS
9935	3108	2	BREAD	BREAD	NNS
9935	3108	3	(	(	-LRB-
9935	3108	4	Sufficient	sufficient	JJ
9935	3108	5	for	for	IN
9935	3108	6	Two	two	CD
9935	3108	7	Loaves	Loaves	NNPS
9935	3108	8	)	)	-RRB-
9935	3108	9	1	1	CD
9935	3108	10	yeast	yeast	NN
9935	3108	11	cake	cake	NN
9935	3108	12	2	2	CD
9935	3108	13	c.	c.	NNP
9935	3108	14	lukewarm	lukewarm	NNP
9935	3108	15	liquid	liquid	NNP
9935	3108	16	2	2	CD
9935	3108	17	tsp	tsp	NN
9935	3108	18	.	.	.
9935	3109	1	salt	salt	NN
9935	3109	2	1	1	CD
9935	3109	3	Tb	Tb	NNP
9935	3109	4	.	.	.
9935	3110	1	sugar	sugar	NNP
9935	3110	2	2	2	CD
9935	3110	3	Tb	Tb	NNP
9935	3110	4	.	.	.
9935	3111	1	fat	fat	NNP
9935	3111	2	4	4	CD
9935	3111	3	-	-	SYM
9935	3111	4	1/2	1/2	CD
9935	3111	5	c.	c.	NN
9935	3111	6	white	white	NNP
9935	3111	7	flour	flour	NN
9935	3111	8	2	2	CD
9935	3111	9	c.	c.	NN
9935	3111	10	corn	corn	NNP
9935	3111	11	meal	meal	NNP
9935	3111	12	1	1	CD
9935	3111	13	c.	c.	NNP
9935	3111	14	white	white	NNP
9935	3111	15	flour	flour	NN
9935	3111	16	additional	additional	JJ
9935	3111	17	for	for	IN
9935	3111	18	kneading	knead	VBG
9935	3111	19	Put	put	VB
9935	3111	20	the	the	DT
9935	3111	21	yeast	yeast	NN
9935	3111	22	to	to	TO
9935	3111	23	soak	soak	VB
9935	3111	24	in	in	RP
9935	3111	25	1/4	1/4	CD
9935	3111	26	cupful	cupful	NN
9935	3111	27	of	of	IN
9935	3111	28	warm	warm	JJ
9935	3111	29	water	water	NN
9935	3111	30	and	and	CC
9935	3111	31	let	let	VB
9935	3111	32	it	-PRON-	PRP
9935	3111	33	dissolve	dissolve	VB
9935	3111	34	.	.	.
9935	3112	1	Heat	heat	VB
9935	3112	2	the	the	DT
9935	3112	3	liquid	liquid	NN
9935	3112	4	and	and	CC
9935	3112	5	cool	cool	VB
9935	3112	6	it	-PRON-	PRP
9935	3112	7	to	to	IN
9935	3112	8	lukewarm	lukewarm	NNP
9935	3112	9	,	,	,
9935	3112	10	and	and	CC
9935	3112	11	then	then	RB
9935	3112	12	add	add	VB
9935	3112	13	to	to	IN
9935	3112	14	it	-PRON-	PRP
9935	3112	15	the	the	DT
9935	3112	16	salt	salt	NN
9935	3112	17	,	,	,
9935	3112	18	the	the	DT
9935	3112	19	sugar	sugar	NN
9935	3112	20	,	,	,
9935	3112	21	the	the	DT
9935	3112	22	dissolved	dissolve	VBN
9935	3112	23	yeast	yeast	NN
9935	3112	24	,	,	,
9935	3112	25	and	and	CC
9935	3112	26	the	the	DT
9935	3112	27	melted	melted	JJ
9935	3112	28	fat	fat	NN
9935	3112	29	.	.	.
9935	3113	1	Make	make	VB
9935	3113	2	a	a	DT
9935	3113	3	sponge	sponge	NN
9935	3113	4	with	with	IN
9935	3113	5	some	some	DT
9935	3113	6	of	of	IN
9935	3113	7	the	the	DT
9935	3113	8	flour	flour	NN
9935	3113	9	and	and	CC
9935	3113	10	let	let	VB
9935	3113	11	it	-PRON-	PRP
9935	3113	12	rise	rise	VB
9935	3113	13	until	until	IN
9935	3113	14	it	-PRON-	PRP
9935	3113	15	doubles	double	VBZ
9935	3113	16	in	in	IN
9935	3113	17	bulk	bulk	NN
9935	3113	18	.	.	.
9935	3114	1	Then	then	RB
9935	3114	2	make	make	VB
9935	3114	3	a	a	DT
9935	3114	4	dough	dough	NN
9935	3114	5	with	with	IN
9935	3114	6	the	the	DT
9935	3114	7	corn	corn	NN
9935	3114	8	meal	meal	NN
9935	3114	9	and	and	CC
9935	3114	10	the	the	DT
9935	3114	11	remaining	remain	VBG
9935	3114	12	flour	flour	NN
9935	3114	13	.	.	.
9935	3115	1	Knead	knead	VB
9935	3115	2	the	the	DT
9935	3115	3	dough	dough	NN
9935	3115	4	,	,	,
9935	3115	5	let	let	VB
9935	3115	6	it	-PRON-	PRP
9935	3115	7	rise	rise	VB
9935	3115	8	again	again	RB
9935	3115	9	,	,	,
9935	3115	10	and	and	CC
9935	3115	11	form	form	VB
9935	3115	12	it	-PRON-	PRP
9935	3115	13	into	into	IN
9935	3115	14	loaves	loaf	NNS
9935	3115	15	.	.	.
9935	3116	1	Let	let	VB
9935	3116	2	these	these	DT
9935	3116	3	rise	rise	NN
9935	3116	4	in	in	IN
9935	3116	5	the	the	DT
9935	3116	6	greased	greased	JJ
9935	3116	7	pans	pan	NNS
9935	3116	8	until	until	IN
9935	3116	9	they	-PRON-	PRP
9935	3116	10	double	double	VBP
9935	3116	11	in	in	IN
9935	3116	12	bulk	bulk	NN
9935	3116	13	;	;	:
9935	3116	14	then	then	RB
9935	3116	15	bake	bake	VB
9935	3116	16	about	about	RB
9935	3116	17	45	45	CD
9935	3116	18	minutes	minute	NNS
9935	3116	19	.	.	.
9935	3117	1	81	81	CD
9935	3117	2	.	.	.
9935	3118	1	Rice	rice	NN
9935	3118	2	Bread.--Very	Bread.--Very	NNS
9935	3118	3	often	often	RB
9935	3118	4	variety	variety	NN
9935	3118	5	is	be	VBZ
9935	3118	6	given	give	VBN
9935	3118	7	to	to	IN
9935	3118	8	bread	bread	NN
9935	3118	9	by	by	IN
9935	3118	10	the	the	DT
9935	3118	11	addition	addition	NN
9935	3118	12	of	of	IN
9935	3118	13	rice	rice	NN
9935	3118	14	,	,	,
9935	3118	15	which	which	WDT
9935	3118	16	imparts	impart	VBZ
9935	3118	17	an	an	DT
9935	3118	18	unusual	unusual	JJ
9935	3118	19	flavour	flavour	NN
9935	3118	20	to	to	IN
9935	3118	21	bread	bread	NN
9935	3118	22	and	and	CC
9935	3118	23	effects	effect	VBZ
9935	3118	24	a	a	DT
9935	3118	25	saving	saving	NN
9935	3118	26	of	of	IN
9935	3118	27	wheat	wheat	NN
9935	3118	28	flour	flour	NN
9935	3118	29	.	.	.
9935	3119	1	Oatmeal	oatmeal	VB
9935	3119	2	and	and	CC
9935	3119	3	other	other	JJ
9935	3119	4	cereals	cereal	NNS
9935	3119	5	may	may	MD
9935	3119	6	be	be	VB
9935	3119	7	used	use	VBN
9935	3119	8	in	in	IN
9935	3119	9	the	the	DT
9935	3119	10	same	same	JJ
9935	3119	11	way	way	NN
9935	3119	12	as	as	IN
9935	3119	13	rice	rice	NN
9935	3119	14	,	,	,
9935	3119	15	and	and	CC
9935	3119	16	bread	bread	NN
9935	3119	17	containing	contain	VBG
9935	3119	18	any	any	DT
9935	3119	19	of	of	IN
9935	3119	20	these	these	DT
9935	3119	21	moist	moist	JJ
9935	3119	22	cereals	cereal	NNS
9935	3119	23	will	will	MD
9935	3119	24	remain	remain	VB
9935	3119	25	moist	moist	NN
9935	3119	26	longer	long	RBR
9935	3119	27	than	than	IN
9935	3119	28	bread	bread	NN
9935	3119	29	in	in	IN
9935	3119	30	which	which	WDT
9935	3119	31	they	-PRON-	PRP
9935	3119	32	are	be	VBP
9935	3119	33	not	not	RB
9935	3119	34	used	use	VBN
9935	3119	35	.	.	.
9935	3120	1	RICE	rice	NN
9935	3120	2	BREAD	BREAD	NNP
9935	3120	3	(	(	-LRB-
9935	3120	4	Sufficient	sufficient	JJ
9935	3120	5	for	for	IN
9935	3120	6	Three	three	CD
9935	3120	7	Loaves	Loaves	NNPS
9935	3120	8	)	)	-RRB-
9935	3120	9	1/2	1/2	CD
9935	3120	10	c.	c.	NN
9935	3120	11	uncooked	uncooked	NNP
9935	3120	12	rice	rice	NNP
9935	3120	13	1	1	CD
9935	3120	14	-	-	HYPH
9935	3120	15	1/2	1/2	CD
9935	3120	16	c.	c.	NN
9935	3120	17	water	water	NN
9935	3120	18	1	1	CD
9935	3120	19	Tb	Tb	NNP
9935	3120	20	.	.	.
9935	3121	1	salt	salt	NN
9935	3121	2	1	1	CD
9935	3121	3	Tb	Tb	NNP
9935	3121	4	.	.	.
9935	3122	1	sugar	sugar	NN
9935	3122	2	1	1	CD
9935	3122	3	Tb	Tb	NNP
9935	3122	4	.	.	.
9935	3123	1	fat	fat	NNP
9935	3123	2	1/2	1/2	CD
9935	3123	3	yeast	yeast	NN
9935	3123	4	cake	cake	NN
9935	3123	5	1	1	CD
9935	3123	6	c.	c.	NNP
9935	3123	7	lukewarm	lukewarm	NNP
9935	3123	8	liquid	liquid	NNP
9935	3123	9	6	6	CD
9935	3123	10	c.	c.	NN
9935	3123	11	white	white	NNP
9935	3123	12	flour	flour	NN
9935	3123	13	1	1	CD
9935	3123	14	c.	c.	NNP
9935	3123	15	white	white	NNP
9935	3123	16	flour	flour	NN
9935	3123	17	additional	additional	JJ
9935	3123	18	for	for	IN
9935	3123	19	kneading	knead	VBG
9935	3123	20	Steam	Steam	NNP
9935	3123	21	the	the	DT
9935	3123	22	rice	rice	NN
9935	3123	23	in	in	IN
9935	3123	24	a	a	DT
9935	3123	25	double	double	JJ
9935	3123	26	boiler	boiler	NN
9935	3123	27	in	in	IN
9935	3123	28	1	1	CD
9935	3123	29	and	and	CC
9935	3123	30	a	a	DT
9935	3123	31	half	half	NN
9935	3123	32	cupfuls	cupful	NNS
9935	3123	33	of	of	IN
9935	3123	34	water	water	NN
9935	3123	35	until	until	IN
9935	3123	36	it	-PRON-	PRP
9935	3123	37	is	be	VBZ
9935	3123	38	soft	soft	JJ
9935	3123	39	and	and	CC
9935	3123	40	dry	dry	JJ
9935	3123	41	.	.	.
9935	3124	1	Add	add	VB
9935	3124	2	the	the	DT
9935	3124	3	salt	salt	NN
9935	3124	4	,	,	,
9935	3124	5	sugar	sugar	NN
9935	3124	6	,	,	,
9935	3124	7	and	and	CC
9935	3124	8	fat	fat	NN
9935	3124	9	,	,	,
9935	3124	10	and	and	CC
9935	3124	11	allow	allow	VB
9935	3124	12	all	all	DT
9935	3124	13	to	to	TO
9935	3124	14	become	become	VB
9935	3124	15	lukewarm	lukewarm	JJ
9935	3124	16	.	.	.
9935	3125	1	Dissolve	dissolve	VB
9935	3125	2	the	the	DT
9935	3125	3	yeast	yeast	NN
9935	3125	4	in	in	IN
9935	3125	5	the	the	DT
9935	3125	6	lukewarm	lukewarm	JJ
9935	3125	7	liquid	liquid	NN
9935	3125	8	,	,	,
9935	3125	9	and	and	CC
9935	3125	10	add	add	VB
9935	3125	11	it	-PRON-	PRP
9935	3125	12	to	to	IN
9935	3125	13	the	the	DT
9935	3125	14	rice	rice	NN
9935	3125	15	.	.	.
9935	3126	1	Put	put	VB
9935	3126	2	all	all	DT
9935	3126	3	in	in	IN
9935	3126	4	the	the	DT
9935	3126	5	mixing	mix	VBG
9935	3126	6	bowl	bowl	NN
9935	3126	7	,	,	,
9935	3126	8	stir	stir	VB
9935	3126	9	in	in	IN
9935	3126	10	2	2	CD
9935	3126	11	cupfuls	cupful	NNS
9935	3126	12	of	of	IN
9935	3126	13	flour	flour	NN
9935	3126	14	,	,	,
9935	3126	15	and	and	CC
9935	3126	16	allow	allow	VB
9935	3126	17	the	the	DT
9935	3126	18	mixture	mixture	NN
9935	3126	19	to	to	TO
9935	3126	20	become	become	VB
9935	3126	21	very	very	RB
9935	3126	22	light	light	JJ
9935	3126	23	.	.	.
9935	3127	1	Add	add	VB
9935	3127	2	the	the	DT
9935	3127	3	remainder	remainder	NN
9935	3127	4	of	of	IN
9935	3127	5	the	the	DT
9935	3127	6	flour	flour	NN
9935	3127	7	and	and	CC
9935	3127	8	knead	knead	NN
9935	3127	9	lightly	lightly	RB
9935	3127	10	.	.	.
9935	3128	1	Let	let	VB
9935	3128	2	the	the	DT
9935	3128	3	dough	dough	NN
9935	3128	4	rise	rise	VB
9935	3128	5	until	until	IN
9935	3128	6	it	-PRON-	PRP
9935	3128	7	has	have	VBZ
9935	3128	8	doubled	double	VBN
9935	3128	9	in	in	IN
9935	3128	10	bulk	bulk	NN
9935	3128	11	and	and	CC
9935	3128	12	knead	knead	NN
9935	3128	13	to	to	TO
9935	3128	14	reduce	reduce	VB
9935	3128	15	the	the	DT
9935	3128	16	quantity	quantity	NN
9935	3128	17	.	.	.
9935	3129	1	Place	place	NN
9935	3129	2	in	in	IN
9935	3129	3	greased	greased	JJ
9935	3129	4	pans	pan	NNS
9935	3129	5	.	.	.
9935	3130	1	When	when	WRB
9935	3130	2	the	the	DT
9935	3130	3	loaves	loaf	NNS
9935	3130	4	have	have	VBP
9935	3130	5	risen	rise	VBN
9935	3130	6	sufficiently	sufficiently	RB
9935	3130	7	,	,	,
9935	3130	8	bake	bake	VBP
9935	3130	9	for	for	IN
9935	3130	10	about	about	RB
9935	3130	11	50	50	CD
9935	3130	12	minutes	minute	NNS
9935	3130	13	.	.	.
9935	3131	1	82	82	CD
9935	3131	2	.	.	.
9935	3132	1	SALT	SALT	NNP
9935	3132	2	-	-	HYPH
9935	3132	3	RISING	rise	VBG
9935	3132	4	BREAD.--Recipes	bread.--recipe	NNS
9935	3132	5	for	for	IN
9935	3132	6	bread	bread	NN
9935	3132	7	would	would	MD
9935	3132	8	be	be	VB
9935	3132	9	incomplete	incomplete	JJ
9935	3132	10	if	if	IN
9935	3132	11	mention	mention	NN
9935	3132	12	were	be	VBD
9935	3132	13	not	not	RB
9935	3132	14	made	make	VBN
9935	3132	15	of	of	IN
9935	3132	16	salt	salt	NN
9935	3132	17	-	-	HYPH
9935	3132	18	rising	rise	VBG
9935	3132	19	bread	bread	NN
9935	3132	20	.	.	.
9935	3133	1	Such	such	JJ
9935	3133	2	bread	bread	NN
9935	3133	3	differs	differ	VBZ
9935	3133	4	from	from	IN
9935	3133	5	ordinary	ordinary	JJ
9935	3133	6	bread	bread	NN
9935	3133	7	in	in	IN
9935	3133	8	that	that	IN
9935	3133	9	the	the	DT
9935	3133	10	gas	gas	NN
9935	3133	11	that	that	WDT
9935	3133	12	causes	cause	VBZ
9935	3133	13	the	the	DT
9935	3133	14	rising	rise	VBG
9935	3133	15	is	be	VBZ
9935	3133	16	due	due	JJ
9935	3133	17	to	to	IN
9935	3133	18	the	the	DT
9935	3133	19	action	action	NN
9935	3133	20	of	of	IN
9935	3133	21	bacteria	bacteria	NNS
9935	3133	22	.	.	.
9935	3134	1	Salt	salt	NN
9935	3134	2	-	-	HYPH
9935	3134	3	rising	rise	VBG
9935	3134	4	bread	bread	NN
9935	3134	5	is	be	VBZ
9935	3134	6	not	not	RB
9935	3134	7	universally	universally	RB
9935	3134	8	popular	popular	JJ
9935	3134	9	,	,	,
9935	3134	10	yet	yet	CC
9935	3134	11	many	many	JJ
9935	3134	12	persons	person	NNS
9935	3134	13	are	be	VBP
9935	3134	14	fond	fond	JJ
9935	3134	15	of	of	IN
9935	3134	16	it	-PRON-	PRP
9935	3134	17	.	.	.
9935	3135	1	Its	-PRON-	PRP$
9935	3135	2	taste	taste	NN
9935	3135	3	is	be	VBZ
9935	3135	4	very	very	RB
9935	3135	5	agreeable	agreeable	JJ
9935	3135	6	,	,	,
9935	3135	7	and	and	CC
9935	3135	8	,	,	,
9935	3135	9	as	as	IN
9935	3135	10	a	a	DT
9935	3135	11	rule	rule	NN
9935	3135	12	,	,	,
9935	3135	13	its	-PRON-	PRP$
9935	3135	14	texture	texture	NN
9935	3135	15	is	be	VBZ
9935	3135	16	excellent	excellent	JJ
9935	3135	17	;	;	:
9935	3135	18	however	however	RB
9935	3135	19	,	,	,
9935	3135	20	it	-PRON-	PRP
9935	3135	21	always	always	RB
9935	3135	22	has	have	VBZ
9935	3135	23	an	an	DT
9935	3135	24	unpleasant	unpleasant	JJ
9935	3135	25	odour	odour	NN
9935	3135	26	.	.	.
9935	3136	1	The	the	DT
9935	3136	2	method	method	NN
9935	3136	3	given	give	VBN
9935	3136	4	in	in	IN
9935	3136	5	the	the	DT
9935	3136	6	accompanying	accompanying	JJ
9935	3136	7	recipe	recipe	NN
9935	3136	8	for	for	IN
9935	3136	9	salt	salt	NN
9935	3136	10	-	-	HYPH
9935	3136	11	rising	rise	VBG
9935	3136	12	bread	bread	NN
9935	3136	13	differs	differ	NNS
9935	3136	14	in	in	IN
9935	3136	15	no	no	DT
9935	3136	16	way	way	NN
9935	3136	17	from	from	IN
9935	3136	18	the	the	DT
9935	3136	19	usual	usual	JJ
9935	3136	20	method	method	NN
9935	3136	21	of	of	IN
9935	3136	22	making	make	VBG
9935	3136	23	it	-PRON-	PRP
9935	3136	24	.	.	.
9935	3137	1	It	-PRON-	PRP
9935	3137	2	is	be	VBZ
9935	3137	3	very	very	RB
9935	3137	4	necessary	necessary	JJ
9935	3137	5	that	that	IN
9935	3137	6	the	the	DT
9935	3137	7	first	first	JJ
9935	3137	8	mixture	mixture	NN
9935	3137	9	of	of	IN
9935	3137	10	corn	corn	NN
9935	3137	11	meal	meal	NN
9935	3137	12	,	,	,
9935	3137	13	salt	salt	NN
9935	3137	14	,	,	,
9935	3137	15	sugar	sugar	NN
9935	3137	16	,	,	,
9935	3137	17	and	and	CC
9935	3137	18	milk	milk	NN
9935	3137	19	be	be	VB
9935	3137	20	kept	keep	VBN
9935	3137	21	at	at	IN
9935	3137	22	a	a	DT
9935	3137	23	uniformly	uniformly	RB
9935	3137	24	warm	warm	JJ
9935	3137	25	temperature	temperature	NN
9935	3137	26	in	in	IN
9935	3137	27	order	order	NN
9935	3137	28	to	to	TO
9935	3137	29	induce	induce	VB
9935	3137	30	bacteria	bacteria	NNS
9935	3137	31	to	to	TO
9935	3137	32	grow	grow	VB
9935	3137	33	.	.	.
9935	3138	1	Any	any	DT
9935	3138	2	failure	failure	NN
9935	3138	3	to	to	TO
9935	3138	4	make	make	VB
9935	3138	5	such	such	JJ
9935	3138	6	bread	bread	NN
9935	3138	7	successfully	successfully	RB
9935	3138	8	will	will	MD
9935	3138	9	probably	probably	RB
9935	3138	10	be	be	VB
9935	3138	11	due	due	IN
9935	3138	12	to	to	IN
9935	3138	13	the	the	DT
9935	3138	14	violation	violation	NN
9935	3138	15	of	of	IN
9935	3138	16	this	this	DT
9935	3138	17	precaution	precaution	NN
9935	3138	18	rather	rather	RB
9935	3138	19	than	than	IN
9935	3138	20	to	to	IN
9935	3138	21	any	any	DT
9935	3138	22	other	other	JJ
9935	3138	23	cause	cause	NN
9935	3138	24	.	.	.
9935	3139	1	SALT	SALT	NNS
9935	3139	2	-	-	HYPH
9935	3139	3	RISING	rise	VBG
9935	3139	4	BREAD	bread	NN
9935	3139	5	(	(	-LRB-
9935	3139	6	Sufficient	sufficient	JJ
9935	3139	7	for	for	IN
9935	3139	8	Two	two	CD
9935	3139	9	Loaves	Loaves	NNPS
9935	3139	10	)	)	-RRB-
9935	3139	11	1	1	CD
9935	3139	12	c.	c.	NN
9935	3139	13	fresh	fresh	JJ
9935	3139	14	milk	milk	NN
9935	3139	15	1/4	1/4	CD
9935	3139	16	c.	c.	NN
9935	3139	17	corn	corn	NNP
9935	3139	18	meal	meal	NN
9935	3139	19	1	1	CD
9935	3139	20	tsp	tsp	NN
9935	3139	21	.	.	.
9935	3140	1	salt	salt	NN
9935	3140	2	2	2	CD
9935	3140	3	tsp	tsp	NN
9935	3140	4	.	.	.
9935	3141	1	sugar	sugar	NNP
9935	3141	2	2	2	CD
9935	3141	3	c.	c.	NNP
9935	3141	4	lukewarm	lukewarm	NNP
9935	3141	5	water	water	NNP
9935	3141	6	7	7	CD
9935	3141	7	c.	c.	NNP
9935	3141	8	white	white	NNP
9935	3141	9	flour	flour	NN
9935	3141	10	1/2	1/2	CD
9935	3141	11	c.	c.	NNP
9935	3141	12	white	white	NNP
9935	3141	13	flour	flour	NN
9935	3141	14	additional	additional	JJ
9935	3141	15	for	for	IN
9935	3141	16	kneading	knead	VBG
9935	3141	17	Scald	Scald	NNP
9935	3141	18	the	the	DT
9935	3141	19	milk	milk	NN
9935	3141	20	and	and	CC
9935	3141	21	pour	pour	VB
9935	3141	22	it	-PRON-	PRP
9935	3141	23	over	over	IN
9935	3141	24	the	the	DT
9935	3141	25	corn	corn	NN
9935	3141	26	meal	meal	NN
9935	3141	27	,	,	,
9935	3141	28	salt	salt	NN
9935	3141	29	,	,	,
9935	3141	30	and	and	CC
9935	3141	31	sugar	sugar	NN
9935	3141	32	.	.	.
9935	3142	1	Allow	allow	VB
9935	3142	2	this	this	DT
9935	3142	3	mixture	mixture	NN
9935	3142	4	to	to	TO
9935	3142	5	stand	stand	VB
9935	3142	6	in	in	IN
9935	3142	7	a	a	DT
9935	3142	8	warm	warm	JJ
9935	3142	9	place	place	NN
9935	3142	10	for	for	IN
9935	3142	11	several	several	JJ
9935	3142	12	hours	hour	NNS
9935	3142	13	or	or	CC
9935	3142	14	overnight	overnight	RB
9935	3142	15	,	,	,
9935	3142	16	when	when	WRB
9935	3142	17	it	-PRON-	PRP
9935	3142	18	should	should	MD
9935	3142	19	be	be	VB
9935	3142	20	light	light	JJ
9935	3142	21	.	.	.
9935	3143	1	To	to	IN
9935	3143	2	this	this	DT
9935	3143	3	batter	batter	NN
9935	3143	4	add	add	VB
9935	3143	5	the	the	DT
9935	3143	6	warm	warm	JJ
9935	3143	7	water	water	NN
9935	3143	8	and	and	CC
9935	3143	9	enough	enough	JJ
9935	3143	10	flour	flour	NN
9935	3143	11	to	to	TO
9935	3143	12	make	make	VB
9935	3143	13	a	a	DT
9935	3143	14	drop	drop	NN
9935	3143	15	batter	batter	NN
9935	3143	16	.	.	.
9935	3144	1	Allow	allow	VB
9935	3144	2	this	this	DT
9935	3144	3	to	to	TO
9935	3144	4	stand	stand	VB
9935	3144	5	in	in	IN
9935	3144	6	a	a	DT
9935	3144	7	warm	warm	JJ
9935	3144	8	place	place	NN
9935	3144	9	until	until	IN
9935	3144	10	it	-PRON-	PRP
9935	3144	11	is	be	VBZ
9935	3144	12	light	light	JJ
9935	3144	13	;	;	:
9935	3144	14	and	and	CC
9935	3144	15	then	then	RB
9935	3144	16	add	add	VB
9935	3144	17	the	the	DT
9935	3144	18	remainder	remainder	NN
9935	3144	19	of	of	IN
9935	3144	20	the	the	DT
9935	3144	21	flour	flour	NN
9935	3144	22	so	so	IN
9935	3144	23	as	as	IN
9935	3144	24	to	to	TO
9935	3144	25	make	make	VB
9935	3144	26	a	a	DT
9935	3144	27	dough	dough	NN
9935	3144	28	,	,	,
9935	3144	29	and	and	CC
9935	3144	30	knead	knead	NN
9935	3144	31	.	.	.
9935	3145	1	Allow	allow	VB
9935	3145	2	this	this	DT
9935	3145	3	to	to	TO
9935	3145	4	rise	rise	VB
9935	3145	5	,	,	,
9935	3145	6	shape	shape	VB
9935	3145	7	it	-PRON-	PRP
9935	3145	8	into	into	IN
9935	3145	9	loaves	loaf	NNS
9935	3145	10	,	,	,
9935	3145	11	put	put	VBD
9935	3145	12	it	-PRON-	PRP
9935	3145	13	in	in	IN
9935	3145	14	pans	pan	NNS
9935	3145	15	,	,	,
9935	3145	16	let	let	VB
9935	3145	17	it	-PRON-	PRP
9935	3145	18	rise	rise	VB
9935	3145	19	again	again	RB
9935	3145	20	,	,	,
9935	3145	21	and	and	CC
9935	3145	22	bake	bake	VB
9935	3145	23	.	.	.
9935	3146	1	RECIPES	RECIPES	NNP
9935	3146	2	FOR	for	IN
9935	3146	3	ROLLS	ROLLS	NNP
9935	3146	4	,	,	,
9935	3146	5	BUNS	BUNS	NNP
9935	3146	6	,	,	,
9935	3146	7	AND	and	CC
9935	3146	8	BISCUITS	BISCUITS	NNP
9935	3146	9	83	83	CD
9935	3146	10	.	.	.
9935	3147	1	While	while	IN
9935	3147	2	the	the	DT
9935	3147	3	preceding	precede	VBG
9935	3147	4	recipes	recipe	NNS
9935	3147	5	call	call	VBP
9935	3147	6	for	for	IN
9935	3147	7	bread	bread	NN
9935	3147	8	in	in	IN
9935	3147	9	the	the	DT
9935	3147	10	form	form	NN
9935	3147	11	of	of	IN
9935	3147	12	loaves	loaf	NNS
9935	3147	13	,	,	,
9935	3147	14	it	-PRON-	PRP
9935	3147	15	should	should	MD
9935	3147	16	be	be	VB
9935	3147	17	understood	understand	VBN
9935	3147	18	that	that	IN
9935	3147	19	bread	bread	NN
9935	3147	20	may	may	MD
9935	3147	21	be	be	VB
9935	3147	22	made	make	VBN
9935	3147	23	up	up	RP
9935	3147	24	in	in	IN
9935	3147	25	other	other	JJ
9935	3147	26	forms	form	NNS
9935	3147	27	,	,	,
9935	3147	28	such	such	JJ
9935	3147	29	as	as	IN
9935	3147	30	rolls	roll	NNS
9935	3147	31	,	,	,
9935	3147	32	buns	bun	NNS
9935	3147	33	,	,	,
9935	3147	34	and	and	CC
9935	3147	35	biscuits	biscuit	NNS
9935	3147	36	.	.	.
9935	3148	1	These	these	DT
9935	3148	2	forms	form	NNS
9935	3148	3	of	of	IN
9935	3148	4	bread	bread	NN
9935	3148	5	may	may	MD
9935	3148	6	be	be	VB
9935	3148	7	made	make	VBN
9935	3148	8	from	from	IN
9935	3148	9	any	any	DT
9935	3148	10	of	of	IN
9935	3148	11	the	the	DT
9935	3148	12	bread	bread	NN
9935	3148	13	recipes	recipe	NNS
9935	3148	14	by	by	IN
9935	3148	15	adding	add	VBG
9935	3148	16	to	to	IN
9935	3148	17	the	the	DT
9935	3148	18	mixture	mixture	NN
9935	3148	19	shortening	shortening	NN
9935	3148	20	,	,	,
9935	3148	21	sugar	sugar	NN
9935	3148	22	,	,	,
9935	3148	23	eggs	egg	NNS
9935	3148	24	,	,	,
9935	3148	25	fruit	fruit	NN
9935	3148	26	,	,	,
9935	3148	27	nuts	nut	NNS
9935	3148	28	,	,	,
9935	3148	29	spices	spice	NNS
9935	3148	30	,	,	,
9935	3148	31	flavoring	flavoring	NN
9935	3148	32	,	,	,
9935	3148	33	or	or	CC
9935	3148	34	anything	anything	NN
9935	3148	35	else	else	RB
9935	3148	36	desirable	desirable	JJ
9935	3148	37	.	.	.
9935	3149	1	Since	since	IN
9935	3149	2	these	these	DT
9935	3149	3	things	thing	NNS
9935	3149	4	in	in	IN
9935	3149	5	any	any	DT
9935	3149	6	quantity	quantity	NN
9935	3149	7	retard	retard	VB
9935	3149	8	the	the	DT
9935	3149	9	rising	rising	NN
9935	3149	10	of	of	IN
9935	3149	11	the	the	DT
9935	3149	12	sponge	sponge	NN
9935	3149	13	or	or	CC
9935	3149	14	dough	dough	NN
9935	3149	15	,	,	,
9935	3149	16	they	-PRON-	PRP
9935	3149	17	should	should	MD
9935	3149	18	be	be	VB
9935	3149	19	added	add	VBN
9935	3149	20	after	after	IN
9935	3149	21	it	-PRON-	PRP
9935	3149	22	has	have	VBZ
9935	3149	23	risen	rise	VBN
9935	3149	24	at	at	IN
9935	3149	25	least	least	JJS
9935	3149	26	once	once	RB
9935	3149	27	.	.	.
9935	3150	1	Rolls	roll	NNS
9935	3150	2	,	,	,
9935	3150	3	buns	bun	NNS
9935	3150	4	,	,	,
9935	3150	5	and	and	CC
9935	3150	6	biscuits	biscuit	NNS
9935	3150	7	may	may	MD
9935	3150	8	be	be	VB
9935	3150	9	made	make	VBN
9935	3150	10	in	in	IN
9935	3150	11	various	various	JJ
9935	3150	12	shapes	shape	NNS
9935	3150	13	,	,	,
9935	3150	14	as	as	IN
9935	3150	15	is	be	VBZ
9935	3150	16	shown	show	VBN
9935	3150	17	in	in	IN
9935	3150	18	Fig	Fig	NNP
9935	3150	19	.	.	.
9935	3151	1	18	18	CD
9935	3151	2	.	.	.
9935	3152	1	To	to	TO
9935	3152	2	shape	shape	VB
9935	3152	3	them	-PRON-	PRP
9935	3152	4	,	,	,
9935	3152	5	the	the	DT
9935	3152	6	dough	dough	NN
9935	3152	7	may	may	MD
9935	3152	8	be	be	VB
9935	3152	9	rolled	roll	VBN
9935	3152	10	thin	thin	JJ
9935	3152	11	and	and	CC
9935	3152	12	then	then	RB
9935	3152	13	cut	cut	VB
9935	3152	14	with	with	IN
9935	3152	15	cutters	cutter	NNS
9935	3152	16	,	,	,
9935	3152	17	or	or	CC
9935	3152	18	the	the	DT
9935	3152	19	pieces	piece	NNS
9935	3152	20	used	use	VBN
9935	3152	21	for	for	IN
9935	3152	22	them	-PRON-	PRP
9935	3152	23	may	may	MD
9935	3152	24	be	be	VB
9935	3152	25	pinched	pinch	VBN
9935	3152	26	or	or	CC
9935	3152	27	cut	cut	VBN
9935	3152	28	from	from	IN
9935	3152	29	the	the	DT
9935	3152	30	dough	dough	NN
9935	3152	31	and	and	CC
9935	3152	32	shaped	shape	VBN
9935	3152	33	with	with	IN
9935	3152	34	the	the	DT
9935	3152	35	hands	hand	NNS
9935	3152	36	.	.	.
9935	3153	1	After	after	IN
9935	3153	2	they	-PRON-	PRP
9935	3153	3	are	be	VBP
9935	3153	4	shaped	shape	VBN
9935	3153	5	,	,	,
9935	3153	6	they	-PRON-	PRP
9935	3153	7	should	should	MD
9935	3153	8	be	be	VB
9935	3153	9	allowed	allow	VBN
9935	3153	10	to	to	TO
9935	3153	11	rise	rise	VB
9935	3153	12	until	until	IN
9935	3153	13	they	-PRON-	PRP
9935	3153	14	double	double	VBP
9935	3153	15	in	in	IN
9935	3153	16	bulk	bulk	NN
9935	3153	17	.	.	.
9935	3154	1	To	to	TO
9935	3154	2	give	give	VB
9935	3154	3	them	-PRON-	PRP
9935	3154	4	a	a	DT
9935	3154	5	glazed	glaze	VBN
9935	3154	6	appearance	appearance	NN
9935	3154	7	,	,	,
9935	3154	8	the	the	DT
9935	3154	9	surface	surface	NN
9935	3154	10	of	of	IN
9935	3154	11	each	each	DT
9935	3154	12	may	may	MD
9935	3154	13	be	be	VB
9935	3154	14	brushed	brush	VBN
9935	3154	15	before	before	IN
9935	3154	16	baking	bake	VBG
9935	3154	17	with	with	IN
9935	3154	18	milk	milk	NN
9935	3154	19	,	,	,
9935	3154	20	with	with	IN
9935	3154	21	white	white	NN
9935	3154	22	of	of	IN
9935	3154	23	egg	egg	NN
9935	3154	24	and	and	CC
9935	3154	25	water	water	NN
9935	3154	26	,	,	,
9935	3154	27	or	or	CC
9935	3154	28	with	with	IN
9935	3154	29	sugar	sugar	NN
9935	3154	30	and	and	CC
9935	3154	31	water	water	NN
9935	3154	32	.	.	.
9935	3155	1	Butter	butter	NN
9935	3155	2	is	be	VBZ
9935	3155	3	also	also	RB
9935	3155	4	desirable	desirable	JJ
9935	3155	5	for	for	IN
9935	3155	6	this	this	DT
9935	3155	7	purpose	purpose	NN
9935	3155	8	,	,	,
9935	3155	9	as	as	IN
9935	3155	10	it	-PRON-	PRP
9935	3155	11	produces	produce	VBZ
9935	3155	12	a	a	DT
9935	3155	13	crust	crust	NN
9935	3155	14	that	that	WDT
9935	3155	15	is	be	VBZ
9935	3155	16	more	more	RBR
9935	3155	17	tender	tender	JJ
9935	3155	18	and	and	CC
9935	3155	19	less	less	RBR
9935	3155	20	likely	likely	JJ
9935	3155	21	to	to	TO
9935	3155	22	be	be	VB
9935	3155	23	tough	tough	JJ
9935	3155	24	.	.	.
9935	3156	1	Rolls	roll	NNS
9935	3156	2	,	,	,
9935	3156	3	buns	bun	NNS
9935	3156	4	,	,	,
9935	3156	5	or	or	CC
9935	3156	6	biscuits	biscuit	NNS
9935	3156	7	may	may	MD
9935	3156	8	be	be	VB
9935	3156	9	baked	bake	VBN
9935	3156	10	in	in	IN
9935	3156	11	an	an	DT
9935	3156	12	oven	oven	NN
9935	3156	13	that	that	WDT
9935	3156	14	has	have	VBZ
9935	3156	15	a	a	DT
9935	3156	16	higher	high	JJR
9935	3156	17	temperature	temperature	NN
9935	3156	18	than	than	IN
9935	3156	19	that	that	DT
9935	3156	20	required	require	VBN
9935	3156	21	for	for	IN
9935	3156	22	bread	bread	NN
9935	3156	23	in	in	IN
9935	3156	24	the	the	DT
9935	3156	25	form	form	NN
9935	3156	26	of	of	IN
9935	3156	27	loaves	loaf	NNS
9935	3156	28	,	,	,
9935	3156	29	as	as	IN
9935	3156	30	is	be	VBZ
9935	3156	31	indicated	indicate	VBN
9935	3156	32	in	in	IN
9935	3156	33	Fig	Fig	NNP
9935	3156	34	.	.	.
9935	3157	1	4	4	LS
9935	3157	2	,	,	,
9935	3157	3	and	and	CC
9935	3157	4	only	only	RB
9935	3157	5	15	15	CD
9935	3157	6	to	to	TO
9935	3157	7	20	20	CD
9935	3157	8	minutes	minute	NNS
9935	3157	9	is	be	VBZ
9935	3157	10	needed	need	VBN
9935	3157	11	for	for	IN
9935	3157	12	baking	bake	VBG
9935	3157	13	them	-PRON-	PRP
9935	3157	14	.	.	.
9935	3158	1	If	if	IN
9935	3158	2	such	such	JJ
9935	3158	3	forms	form	NNS
9935	3158	4	of	of	IN
9935	3158	5	bread	bread	NN
9935	3158	6	are	be	VBP
9935	3158	7	desired	desire	VBN
9935	3158	8	with	with	IN
9935	3158	9	a	a	DT
9935	3158	10	crust	crust	NN
9935	3158	11	covering	cover	VBG
9935	3158	12	the	the	DT
9935	3158	13	entire	entire	JJ
9935	3158	14	surface	surface	NN
9935	3158	15	,	,	,
9935	3158	16	they	-PRON-	PRP
9935	3158	17	must	must	MD
9935	3158	18	be	be	VB
9935	3158	19	placed	place	VBN
9935	3158	20	far	far	RB
9935	3158	21	enough	enough	RB
9935	3158	22	apart	apart	RB
9935	3158	23	so	so	IN
9935	3158	24	that	that	IN
9935	3158	25	the	the	DT
9935	3158	26	edges	edge	NNS
9935	3158	27	will	will	MD
9935	3158	28	not	not	RB
9935	3158	29	touch	touch	VB
9935	3158	30	when	when	WRB
9935	3158	31	they	-PRON-	PRP
9935	3158	32	are	be	VBP
9935	3158	33	baking	bake	VBG
9935	3158	34	.	.	.
9935	3159	1	[	[	-LRB-
9935	3159	2	Illustration	illustration	NN
9935	3159	3	:	:	:
9935	3159	4	Fig	Fig	NNP
9935	3159	5	.	.	.
9935	3160	1	18	18	LS
9935	3160	2	]	]	-RRB-
9935	3160	3	So	so	RB
9935	3160	4	that	that	DT
9935	3160	5	experience	experience	NN
9935	3160	6	may	may	MD
9935	3160	7	be	be	VB
9935	3160	8	had	have	VBN
9935	3160	9	in	in	IN
9935	3160	10	the	the	DT
9935	3160	11	preparation	preparation	NN
9935	3160	12	of	of	IN
9935	3160	13	rolls	roll	NNS
9935	3160	14	,	,	,
9935	3160	15	buns	bun	NNS
9935	3160	16	,	,	,
9935	3160	17	and	and	CC
9935	3160	18	biscuits	biscuit	NNS
9935	3160	19	there	there	EX
9935	3160	20	are	be	VBP
9935	3160	21	given	give	VBN
9935	3160	22	here	here	RB
9935	3160	23	several	several	JJ
9935	3160	24	recipes	recipe	NNS
9935	3160	25	that	that	WDT
9935	3160	26	can	can	MD
9935	3160	27	be	be	VB
9935	3160	28	worked	work	VBN
9935	3160	29	out	out	RP
9935	3160	30	to	to	IN
9935	3160	31	advantage	advantage	NN
9935	3160	32	,	,	,
9935	3160	33	especially	especially	RB
9935	3160	34	after	after	IN
9935	3160	35	proficiency	proficiency	NN
9935	3160	36	in	in	IN
9935	3160	37	bread	bread	NN
9935	3160	38	making	making	NN
9935	3160	39	has	have	VBZ
9935	3160	40	been	be	VBN
9935	3160	41	attained	attain	VBN
9935	3160	42	.	.	.
9935	3161	1	84	84	CD
9935	3161	2	.	.	.
9935	3162	1	Parker	Parker	NNP
9935	3162	2	House	House	NNP
9935	3162	3	Rolls.--Of	Rolls.--Of	VBZ
9935	3162	4	the	the	DT
9935	3162	5	various	various	JJ
9935	3162	6	kinds	kind	NNS
9935	3162	7	of	of	IN
9935	3162	8	rolls	roll	NNS
9935	3162	9	,	,	,
9935	3162	10	perhaps	perhaps	RB
9935	3162	11	none	none	NN
9935	3162	12	meets	meet	VBZ
9935	3162	13	with	with	IN
9935	3162	14	greater	great	JJR
9935	3162	15	favor	favor	NN
9935	3162	16	than	than	IN
9935	3162	17	the	the	DT
9935	3162	18	so	so	RB
9935	3162	19	-	-	HYPH
9935	3162	20	called	call	VBN
9935	3162	21	Parker	Parker	NNP
9935	3162	22	House	House	NNP
9935	3162	23	rolls	roll	VBZ
9935	3162	24	,	,	,
9935	3162	25	one	one	CD
9935	3162	26	of	of	IN
9935	3162	27	which	which	WDT
9935	3162	28	is	be	VBZ
9935	3162	29	shown	show	VBN
9935	3162	30	at	at	IN
9935	3162	31	_	_	NNP
9935	3162	32	a	a	DT
9935	3162	33	_	_	NNP
9935	3162	34	,	,	,
9935	3162	35	Fig	Fig	NNP
9935	3162	36	.	.	.
9935	3163	1	19	19	CD
9935	3163	2	.	.	.
9935	3164	1	Such	such	JJ
9935	3164	2	rolls	roll	NNS
9935	3164	3	may	may	MD
9935	3164	4	be	be	VB
9935	3164	5	used	use	VBN
9935	3164	6	in	in	IN
9935	3164	7	almost	almost	RB
9935	3164	8	any	any	DT
9935	3164	9	kind	kind	NN
9935	3164	10	of	of	IN
9935	3164	11	meal	meal	NN
9935	3164	12	,	,	,
9935	3164	13	and	and	CC
9935	3164	14	since	since	IN
9935	3164	15	they	-PRON-	PRP
9935	3164	16	are	be	VBP
9935	3164	17	brushed	brush	VBN
9935	3164	18	with	with	IN
9935	3164	19	butter	butter	NN
9935	3164	20	before	before	IN
9935	3164	21	they	-PRON-	PRP
9935	3164	22	are	be	VBP
9935	3164	23	baked	bake	VBN
9935	3164	24	,	,	,
9935	3164	25	they	-PRON-	PRP
9935	3164	26	may	may	MD
9935	3164	27	be	be	VB
9935	3164	28	served	serve	VBN
9935	3164	29	without	without	IN
9935	3164	30	butter	butter	NN
9935	3164	31	,	,	,
9935	3164	32	if	if	IN
9935	3164	33	desired	desire	VBN
9935	3164	34	,	,	,
9935	3164	35	in	in	IN
9935	3164	36	a	a	DT
9935	3164	37	meal	meal	NN
9935	3164	38	that	that	WDT
9935	3164	39	includes	include	VBZ
9935	3164	40	gravy	gravy	NN
9935	3164	41	or	or	CC
9935	3164	42	fat	fat	JJ
9935	3164	43	meat	meat	NN
9935	3164	44	.	.	.
9935	3165	1	PARKER	PARKER	NNP
9935	3165	2	HOUSE	HOUSE	NNP
9935	3165	3	ROLLS	ROLLS	NNP
9935	3165	4	(	(	-LRB-
9935	3165	5	Sufficient	sufficient	JJ
9935	3165	6	for	for	IN
9935	3165	7	3	3	CD
9935	3165	8	Dozen	Dozen	NNP
9935	3165	9	Rolls	Rolls	NNPS
9935	3165	10	)	)	-RRB-
9935	3165	11	1	1	CD
9935	3165	12	cake	cake	NN
9935	3165	13	compressed	compress	VBN
9935	3165	14	yeast	yeast	NN
9935	3165	15	1	1	CD
9935	3165	16	pt	pt	NN
9935	3165	17	.	.	.
9935	3166	1	lukewarm	lukewarm	NNP
9935	3166	2	milk	milk	NN
9935	3166	3	4	4	CD
9935	3166	4	Tb	Tb	NNP
9935	3166	5	.	.	.
9935	3167	1	fat	fat	NNP
9935	3167	2	2	2	CD
9935	3167	3	Tb	Tb	NNP
9935	3167	4	.	.	.
9935	3168	1	sugar	sugar	NNP
9935	3168	2	1	1	CD
9935	3168	3	tsp	tsp	NN
9935	3168	4	.	.	.
9935	3169	1	salt	salt	NN
9935	3169	2	3	3	CD
9935	3169	3	pt	pt	IN
9935	3169	4	.	.	.
9935	3170	1	white	white	NNP
9935	3170	2	flour	flour	NNP
9935	3170	3	1	1	CD
9935	3170	4	c.	c.	NNP
9935	3170	5	white	white	NNP
9935	3170	6	flour	flour	NN
9935	3170	7	additional	additional	JJ
9935	3170	8	for	for	IN
9935	3170	9	kneading	knead	VBG
9935	3170	10	Dissolve	Dissolve	NNP
9935	3170	11	the	the	DT
9935	3170	12	yeast	yeast	NN
9935	3170	13	in	in	IN
9935	3170	14	some	some	DT
9935	3170	15	of	of	IN
9935	3170	16	the	the	DT
9935	3170	17	lukewarm	lukewarm	JJ
9935	3170	18	milk	milk	NN
9935	3170	19	.	.	.
9935	3171	1	Pour	pour	VB
9935	3171	2	the	the	DT
9935	3171	3	remainder	remainder	NN
9935	3171	4	of	of	IN
9935	3171	5	the	the	DT
9935	3171	6	warm	warm	JJ
9935	3171	7	milk	milk	NN
9935	3171	8	over	over	IN
9935	3171	9	the	the	DT
9935	3171	10	fat	fat	NN
9935	3171	11	,	,	,
9935	3171	12	sugar	sugar	NN
9935	3171	13	,	,	,
9935	3171	14	salt	salt	NN
9935	3171	15	,	,	,
9935	3171	16	and	and	CC
9935	3171	17	dissolved	dissolve	VBN
9935	3171	18	yeast	yeast	NN
9935	3171	19	,	,	,
9935	3171	20	all	all	DT
9935	3171	21	of	of	IN
9935	3171	22	which	which	WDT
9935	3171	23	should	should	MD
9935	3171	24	first	first	RB
9935	3171	25	be	be	VB
9935	3171	26	put	put	VBN
9935	3171	27	in	in	IN
9935	3171	28	a	a	DT
9935	3171	29	mixing	mix	VBG
9935	3171	30	bowl	bowl	NN
9935	3171	31	.	.	.
9935	3172	1	Stir	stir	VB
9935	3172	2	into	into	IN
9935	3172	3	these	these	DT
9935	3172	4	ingredients	ingredient	NNS
9935	3172	5	half	half	NN
9935	3172	6	of	of	IN
9935	3172	7	the	the	DT
9935	3172	8	flour	flour	NN
9935	3172	9	,	,	,
9935	3172	10	and	and	CC
9935	3172	11	beat	beat	VBD
9935	3172	12	until	until	IN
9935	3172	13	smooth	smooth	JJ
9935	3172	14	.	.	.
9935	3173	1	Cover	cover	VB
9935	3173	2	this	this	DT
9935	3173	3	sponge	sponge	NN
9935	3173	4	and	and	CC
9935	3173	5	let	let	VB
9935	3173	6	it	-PRON-	PRP
9935	3173	7	rise	rise	VB
9935	3173	8	until	until	IN
9935	3173	9	it	-PRON-	PRP
9935	3173	10	is	be	VBZ
9935	3173	11	light	light	JJ
9935	3173	12	.	.	.
9935	3174	1	Add	add	VB
9935	3174	2	the	the	DT
9935	3174	3	remainder	remainder	NN
9935	3174	4	of	of	IN
9935	3174	5	the	the	DT
9935	3174	6	flour	flour	NN
9935	3174	7	,	,	,
9935	3174	8	and	and	CC
9935	3174	9	knead	knead	VB
9935	3174	10	until	until	IN
9935	3174	11	the	the	DT
9935	3174	12	dough	dough	NN
9935	3174	13	is	be	VBZ
9935	3174	14	smooth	smooth	JJ
9935	3174	15	and	and	CC
9935	3174	16	does	do	VBZ
9935	3174	17	not	not	RB
9935	3174	18	stick	stick	VB
9935	3174	19	to	to	IN
9935	3174	20	the	the	DT
9935	3174	21	board	board	NN
9935	3174	22	.	.	.
9935	3175	1	Place	place	VB
9935	3175	2	the	the	DT
9935	3175	3	dough	dough	NN
9935	3175	4	in	in	IN
9935	3175	5	a	a	DT
9935	3175	6	greased	grease	VBN
9935	3175	7	bowl	bowl	NN
9935	3175	8	,	,	,
9935	3175	9	and	and	CC
9935	3175	10	let	let	VB
9935	3175	11	it	-PRON-	PRP
9935	3175	12	rise	rise	VB
9935	3175	13	again	again	RB
9935	3175	14	until	until	IN
9935	3175	15	it	-PRON-	PRP
9935	3175	16	doubles	double	VBZ
9935	3175	17	in	in	IN
9935	3175	18	bulk	bulk	NN
9935	3175	19	.	.	.
9935	3176	1	Roll	roll	VB
9935	3176	2	the	the	DT
9935	3176	3	dough	dough	NN
9935	3176	4	on	on	IN
9935	3176	5	a	a	DT
9935	3176	6	molding	molding	NN
9935	3176	7	board	board	NN
9935	3176	8	until	until	IN
9935	3176	9	it	-PRON-	PRP
9935	3176	10	is	be	VBZ
9935	3176	11	about	about	RB
9935	3176	12	1/4	1/4	CD
9935	3176	13	inch	inch	NN
9935	3176	14	thick	thick	JJ
9935	3176	15	.	.	.
9935	3177	1	Then	then	RB
9935	3177	2	cut	cut	VB
9935	3177	3	the	the	DT
9935	3177	4	rolled	rolled	JJ
9935	3177	5	dough	dough	NN
9935	3177	6	with	with	IN
9935	3177	7	a	a	DT
9935	3177	8	round	round	JJ
9935	3177	9	cutter	cutter	NN
9935	3177	10	;	;	:
9935	3177	11	brush	brush	VB
9935	3177	12	each	each	DT
9935	3177	13	piece	piece	NN
9935	3177	14	with	with	IN
9935	3177	15	soft	soft	JJ
9935	3177	16	butter	butter	NN
9935	3177	17	;	;	:
9935	3177	18	mark	mark	VB
9935	3177	19	it	-PRON-	PRP
9935	3177	20	through	through	IN
9935	3177	21	the	the	DT
9935	3177	22	center	center	NN
9935	3177	23	,	,	,
9935	3177	24	as	as	IN
9935	3177	25	at	at	IN
9935	3177	26	_	_	NNP
9935	3177	27	b	b	NNP
9935	3177	28	_	_	NNP
9935	3177	29	,	,	,
9935	3177	30	Fig	Fig	NNP
9935	3177	31	.	.	.
9935	3178	1	19	19	CD
9935	3178	2	,	,	,
9935	3178	3	with	with	IN
9935	3178	4	the	the	DT
9935	3178	5	dull	dull	JJ
9935	3178	6	edge	edge	NN
9935	3178	7	of	of	IN
9935	3178	8	a	a	DT
9935	3178	9	kitchen	kitchen	NN
9935	3178	10	knife	knife	NN
9935	3178	11	;	;	:
9935	3178	12	and	and	CC
9935	3178	13	fold	fold	VB
9935	3178	14	it	-PRON-	PRP
9935	3178	15	over	over	RP
9935	3178	16	,	,	,
9935	3178	17	as	as	IN
9935	3178	18	at	at	IN
9935	3178	19	_	_	NNP
9935	3178	20	c	c	NNP
9935	3178	21	_	_	NNP
9935	3178	22	.	.	.
9935	3179	1	Place	place	VB
9935	3179	2	the	the	DT
9935	3179	3	pieces	piece	NNS
9935	3179	4	of	of	IN
9935	3179	5	dough	dough	NN
9935	3179	6	thus	thus	RB
9935	3179	7	prepared	prepare	VBN
9935	3179	8	in	in	IN
9935	3179	9	shallow	shallow	JJ
9935	3179	10	pans	pan	NNS
9935	3179	11	,	,	,
9935	3179	12	about	about	RB
9935	3179	13	1	1	CD
9935	3179	14	inch	inch	NN
9935	3179	15	apart	apart	RB
9935	3179	16	,	,	,
9935	3179	17	and	and	CC
9935	3179	18	let	let	VB
9935	3179	19	them	-PRON-	PRP
9935	3179	20	rise	rise	VB
9935	3179	21	until	until	IN
9935	3179	22	they	-PRON-	PRP
9935	3179	23	are	be	VBP
9935	3179	24	light	light	JJ
9935	3179	25	,	,	,
9935	3179	26	when	when	WRB
9935	3179	27	each	each	DT
9935	3179	28	roll	roll	NN
9935	3179	29	will	will	MD
9935	3179	30	appear	appear	VB
9935	3179	31	like	like	IN
9935	3179	32	that	that	DT
9935	3179	33	shown	show	VBN
9935	3179	34	at	at	IN
9935	3179	35	_	_	NNP
9935	3179	36	d	d	NNP
9935	3179	37	_	_	NNP
9935	3179	38	.	.	.
9935	3180	1	Then	then	RB
9935	3180	2	bake	bake	VB
9935	3180	3	them	-PRON-	PRP
9935	3180	4	in	in	IN
9935	3180	5	a	a	DT
9935	3180	6	hot	hot	JJ
9935	3180	7	oven	oven	NN
9935	3180	8	for	for	IN
9935	3180	9	about	about	RB
9935	3180	10	15	15	CD
9935	3180	11	minutes	minute	NNS
9935	3180	12	.	.	.
9935	3181	1	[	[	-LRB-
9935	3181	2	Illustration	illustration	NN
9935	3181	3	:	:	:
9935	3181	4	Fig	Fig	NNP
9935	3181	5	.	.	.
9935	3182	1	19	19	CD
9935	3182	2	]	]	-RRB-
9935	3182	3	85	85	CD
9935	3182	4	.	.	.
9935	3183	1	Dinner	dinner	NN
9935	3183	2	Rolls.--As	rolls.--as	VBP
9935	3183	3	their	-PRON-	PRP$
9935	3183	4	name	name	NN
9935	3183	5	implies	imply	VBZ
9935	3183	6	,	,	,
9935	3183	7	dinner	dinner	NN
9935	3183	8	rolls	roll	NNS
9935	3183	9	are	be	VBP
9935	3183	10	an	an	DT
9935	3183	11	especially	especially	RB
9935	3183	12	desirable	desirable	JJ
9935	3183	13	kind	kind	NN
9935	3183	14	of	of	IN
9935	3183	15	roll	roll	NN
9935	3183	16	to	to	TO
9935	3183	17	serve	serve	VB
9935	3183	18	with	with	IN
9935	3183	19	a	a	DT
9935	3183	20	dinner	dinner	NN
9935	3183	21	.	.	.
9935	3184	1	They	-PRON-	PRP
9935	3184	2	should	should	MD
9935	3184	3	be	be	VB
9935	3184	4	made	make	VBN
9935	3184	5	small	small	JJ
9935	3184	6	enough	enough	RB
9935	3184	7	to	to	TO
9935	3184	8	be	be	VB
9935	3184	9	dainty	dainty	NN
9935	3184	10	,	,	,
9935	3184	11	and	and	CC
9935	3184	12	as	as	IN
9935	3184	13	an	an	DT
9935	3184	14	even	even	RB
9935	3184	15	,	,	,
9935	3184	16	brown	brown	JJ
9935	3184	17	crust	crust	NN
9935	3184	18	all	all	RB
9935	3184	19	over	over	IN
9935	3184	20	the	the	DT
9935	3184	21	rolls	roll	NNS
9935	3184	22	is	be	VBZ
9935	3184	23	desirable	desirable	JJ
9935	3184	24	they	-PRON-	PRP
9935	3184	25	should	should	MD
9935	3184	26	be	be	VB
9935	3184	27	placed	place	VBN
9935	3184	28	far	far	RB
9935	3184	29	enough	enough	RB
9935	3184	30	apart	apart	RB
9935	3184	31	in	in	IN
9935	3184	32	the	the	DT
9935	3184	33	pans	pan	NNS
9935	3184	34	to	to	TO
9935	3184	35	prevent	prevent	VB
9935	3184	36	them	-PRON-	PRP
9935	3184	37	from	from	IN
9935	3184	38	touching	touch	VBG
9935	3184	39	one	one	NN
9935	3184	40	another	another	DT
9935	3184	41	,	,	,
9935	3184	42	as	as	IN
9935	3184	43	shown	show	VBN
9935	3184	44	in	in	IN
9935	3184	45	Fig	Fig	NNP
9935	3184	46	.	.	.
9935	3185	1	20	20	CD
9935	3185	2	(	(	-LRB-
9935	3185	3	_	_	NNP
9935	3185	4	a	a	DT
9935	3185	5	_	_	NNP
9935	3185	6	)	)	-RRB-
9935	3185	7	.	.	.
9935	3186	1	If	if	IN
9935	3186	2	they	-PRON-	PRP
9935	3186	3	are	be	VBP
9935	3186	4	placed	place	VBN
9935	3186	5	as	as	IN
9935	3186	6	in	in	IN
9935	3186	7	(	(	-LRB-
9935	3186	8	_	_	NNP
9935	3186	9	b	b	NNP
9935	3186	10	_	_	NNP
9935	3186	11	)	)	-RRB-
9935	3186	12	,	,	,
9935	3186	13	that	that	RB
9935	3186	14	is	is	RB
9935	3186	15	,	,	,
9935	3186	16	close	close	JJ
9935	3186	17	together	together	RB
9935	3186	18	,	,	,
9935	3186	19	only	only	RB
9935	3186	20	part	part	NN
9935	3186	21	of	of	IN
9935	3186	22	the	the	DT
9935	3186	23	crust	crust	NN
9935	3186	24	will	will	MD
9935	3186	25	be	be	VB
9935	3186	26	brown	brown	JJ
9935	3186	27	.	.	.
9935	3187	1	When	when	WRB
9935	3187	2	made	make	VBN
9935	3187	3	according	accord	VBG
9935	3187	4	to	to	IN
9935	3187	5	the	the	DT
9935	3187	6	accompanying	accompanying	JJ
9935	3187	7	recipe	recipe	NN
9935	3187	8	,	,	,
9935	3187	9	dinner	dinner	NN
9935	3187	10	rolls	roll	NNS
9935	3187	11	are	be	VBP
9935	3187	12	very	very	RB
9935	3187	13	palatable	palatable	JJ
9935	3187	14	.	.	.
9935	3188	1	DINNER	dinner	NN
9935	3188	2	ROLLS	ROLLS	NNP
9935	3188	3	(	(	-LRB-
9935	3188	4	Sufficient	sufficient	JJ
9935	3188	5	for	for	IN
9935	3188	6	1	1	CD
9935	3188	7	-	-	SYM
9935	3188	8	1/2	1/2	CD
9935	3188	9	Dozen	Dozen	NNP
9935	3188	10	Rolls	roll	NNS
9935	3188	11	)	)	-RRB-
9935	3188	12	1	1	CD
9935	3188	13	cake	cake	NN
9935	3188	14	compressed	compress	VBN
9935	3188	15	yeast	yeast	NN
9935	3188	16	1	1	CD
9935	3188	17	c.	c.	NN
9935	3188	18	lukewarm	lukewarm	NNP
9935	3188	19	milk	milk	NN
9935	3188	20	2	2	CD
9935	3188	21	Tb	Tb	NNP
9935	3188	22	.	.	.
9935	3189	1	sugar	sugar	NNP
9935	3189	2	2	2	CD
9935	3189	3	Tb	Tb	NNP
9935	3189	4	.	.	.
9935	3190	1	fat	fat	NNP
9935	3190	2	1	1	CD
9935	3190	3	tsp	tsp	NN
9935	3190	4	.	.	.
9935	3191	1	salt	salt	NN
9935	3191	2	3	3	CD
9935	3191	3	c.	c.	NN
9935	3191	4	white	white	NNP
9935	3191	5	flour	flour	NN
9935	3191	6	1	1	CD
9935	3191	7	egg	egg	NN
9935	3191	8	white	white	NNP
9935	3191	9	1/2	1/2	CD
9935	3191	10	c.	c.	NNP
9935	3191	11	white	white	NNP
9935	3191	12	flour	flour	NN
9935	3191	13	additional	additional	JJ
9935	3191	14	for	for	IN
9935	3191	15	kneading	knead	VBG
9935	3191	16	[	[	-LRB-
9935	3191	17	Illustration	illustration	NN
9935	3191	18	:	:	:
9935	3191	19	Fig	Fig	NNP
9935	3191	20	.	.	.
9935	3192	1	20	20	LS
9935	3192	2	]	]	-RRB-
9935	3192	3	Dissolve	dissolve	VB
9935	3192	4	the	the	DT
9935	3192	5	yeast	yeast	NN
9935	3192	6	in	in	IN
9935	3192	7	some	some	DT
9935	3192	8	of	of	IN
9935	3192	9	the	the	DT
9935	3192	10	lukewarm	lukewarm	JJ
9935	3192	11	milk	milk	NN
9935	3192	12	.	.	.
9935	3193	1	Put	put	VB
9935	3193	2	the	the	DT
9935	3193	3	sugar	sugar	NN
9935	3193	4	,	,	,
9935	3193	5	fat	fat	NN
9935	3193	6	,	,	,
9935	3193	7	salt	salt	NN
9935	3193	8	,	,	,
9935	3193	9	and	and	CC
9935	3193	10	dissolved	dissolve	VBN
9935	3193	11	yeast	yeast	NN
9935	3193	12	in	in	IN
9935	3193	13	the	the	DT
9935	3193	14	mixing	mix	VBG
9935	3193	15	bowl	bowl	NN
9935	3193	16	,	,	,
9935	3193	17	and	and	CC
9935	3193	18	pour	pour	VB
9935	3193	19	the	the	DT
9935	3193	20	remainder	remainder	NN
9935	3193	21	of	of	IN
9935	3193	22	the	the	DT
9935	3193	23	milk	milk	NN
9935	3193	24	over	over	IN
9935	3193	25	these	these	DT
9935	3193	26	ingredients	ingredient	NNS
9935	3193	27	.	.	.
9935	3194	1	Stir	stir	VB
9935	3194	2	half	half	NN
9935	3194	3	of	of	IN
9935	3194	4	the	the	DT
9935	3194	5	flour	flour	NN
9935	3194	6	into	into	IN
9935	3194	7	this	this	DT
9935	3194	8	mixture	mixture	NN
9935	3194	9	and	and	CC
9935	3194	10	allow	allow	VB
9935	3194	11	the	the	DT
9935	3194	12	sponge	sponge	NN
9935	3194	13	to	to	TO
9935	3194	14	rise	rise	VB
9935	3194	15	.	.	.
9935	3195	1	When	when	WRB
9935	3195	2	it	-PRON-	PRP
9935	3195	3	is	be	VBZ
9935	3195	4	light	light	JJ
9935	3195	5	,	,	,
9935	3195	6	add	add	VB
9935	3195	7	the	the	DT
9935	3195	8	egg	egg	NN
9935	3195	9	white	white	JJ
9935	3195	10	,	,	,
9935	3195	11	which	which	WDT
9935	3195	12	should	should	MD
9935	3195	13	first	first	RB
9935	3195	14	be	be	VB
9935	3195	15	beaten	beat	VBN
9935	3195	16	,	,	,
9935	3195	17	and	and	CC
9935	3195	18	the	the	DT
9935	3195	19	remainder	remainder	NN
9935	3195	20	of	of	IN
9935	3195	21	the	the	DT
9935	3195	22	flour	flour	NN
9935	3195	23	,	,	,
9935	3195	24	and	and	CC
9935	3195	25	then	then	RB
9935	3195	26	knead	knead	VB
9935	3195	27	the	the	DT
9935	3195	28	dough	dough	NN
9935	3195	29	.	.	.
9935	3196	1	Let	let	VB
9935	3196	2	the	the	DT
9935	3196	3	dough	dough	NN
9935	3196	4	rise	rise	VB
9935	3196	5	until	until	IN
9935	3196	6	it	-PRON-	PRP
9935	3196	7	doubles	double	VBZ
9935	3196	8	in	in	IN
9935	3196	9	bulk	bulk	NN
9935	3196	10	.	.	.
9935	3197	1	Roll	roll	VB
9935	3197	2	out	out	RP
9935	3197	3	the	the	DT
9935	3197	4	dough	dough	NN
9935	3197	5	until	until	IN
9935	3197	6	it	-PRON-	PRP
9935	3197	7	is	be	VBZ
9935	3197	8	1/2	1/2	CD
9935	3197	9	inch	inch	NN
9935	3197	10	thick	thick	JJ
9935	3197	11	,	,	,
9935	3197	12	and	and	CC
9935	3197	13	then	then	RB
9935	3197	14	cut	cut	VB
9935	3197	15	out	out	RP
9935	3197	16	the	the	DT
9935	3197	17	rolls	roll	NNS
9935	3197	18	with	with	IN
9935	3197	19	a	a	DT
9935	3197	20	small	small	JJ
9935	3197	21	round	round	JJ
9935	3197	22	cutter	cutter	NN
9935	3197	23	.	.	.
9935	3198	1	Place	place	VB
9935	3198	2	these	these	DT
9935	3198	3	in	in	IN
9935	3198	4	a	a	DT
9935	3198	5	shallow	shallow	JJ
9935	3198	6	pan	pan	NN
9935	3198	7	and	and	CC
9935	3198	8	let	let	VB
9935	3198	9	them	-PRON-	PRP
9935	3198	10	rise	rise	VB
9935	3198	11	until	until	IN
9935	3198	12	they	-PRON-	PRP
9935	3198	13	are	be	VBP
9935	3198	14	light	light	JJ
9935	3198	15	.	.	.
9935	3199	1	Then	then	RB
9935	3199	2	glaze	glaze	VB
9935	3199	3	each	each	DT
9935	3199	4	one	one	NN
9935	3199	5	with	with	IN
9935	3199	6	the	the	DT
9935	3199	7	white	white	NN
9935	3199	8	of	of	IN
9935	3199	9	egg	egg	NN
9935	3199	10	to	to	TO
9935	3199	11	which	which	WDT
9935	3199	12	is	be	VBZ
9935	3199	13	added	add	VBN
9935	3199	14	a	a	DT
9935	3199	15	little	little	JJ
9935	3199	16	water	water	NN
9935	3199	17	and	and	CC
9935	3199	18	bake	bake	VB
9935	3199	19	them	-PRON-	PRP
9935	3199	20	in	in	IN
9935	3199	21	a	a	DT
9935	3199	22	hot	hot	JJ
9935	3199	23	oven	oven	NN
9935	3199	24	for	for	IN
9935	3199	25	about	about	RB
9935	3199	26	15	15	CD
9935	3199	27	minutes	minute	NNS
9935	3199	28	.	.	.
9935	3200	1	86	86	CD
9935	3200	2	.	.	.
9935	3201	1	LUNCHEON	LUNCHEON	NNP
9935	3201	2	ROLLS.--If	ROLLS.--If	NNP
9935	3201	3	rolls	roll	VBZ
9935	3201	4	smaller	small	JJR
9935	3201	5	than	than	IN
9935	3201	6	dinner	dinner	NN
9935	3201	7	rolls	roll	NNS
9935	3201	8	are	be	VBP
9935	3201	9	desired	desire	VBN
9935	3201	10	,	,	,
9935	3201	11	luncheon	luncheon	NN
9935	3201	12	rolls	roll	NNS
9935	3201	13	will	will	MD
9935	3201	14	undoubtedly	undoubtedly	RB
9935	3201	15	be	be	VB
9935	3201	16	just	just	RB
9935	3201	17	what	what	WP
9935	3201	18	is	be	VBZ
9935	3201	19	wanted	want	VBN
9935	3201	20	.	.	.
9935	3202	1	Since	since	IN
9935	3202	2	these	these	DT
9935	3202	3	are	be	VBP
9935	3202	4	very	very	RB
9935	3202	5	small	small	JJ
9935	3202	6	,	,	,
9935	3202	7	they	-PRON-	PRP
9935	3202	8	become	become	VBP
9935	3202	9	thoroughly	thoroughly	RB
9935	3202	10	baked	baked	JJ
9935	3202	11	and	and	CC
9935	3202	12	are	be	VBP
9935	3202	13	therefore	therefore	RB
9935	3202	14	likely	likely	JJ
9935	3202	15	to	to	TO
9935	3202	16	be	be	VB
9935	3202	17	even	even	RB
9935	3202	18	more	more	RBR
9935	3202	19	digestible	digestible	JJ
9935	3202	20	than	than	IN
9935	3202	21	bread	bread	NN
9935	3202	22	or	or	CC
9935	3202	23	biscuit	biscuit	NN
9935	3202	24	dough	dough	NN
9935	3202	25	baked	bake	VBD
9935	3202	26	in	in	IN
9935	3202	27	a	a	DT
9935	3202	28	loaf	loaf	NN
9935	3202	29	.	.	.
9935	3203	1	For	for	IN
9935	3203	2	rolls	roll	NNS
9935	3203	3	of	of	IN
9935	3203	4	this	this	DT
9935	3203	5	kind	kind	NN
9935	3203	6	,	,	,
9935	3203	7	the	the	DT
9935	3203	8	following	following	JJ
9935	3203	9	recipe	recipe	NN
9935	3203	10	will	will	MD
9935	3203	11	prove	prove	VB
9935	3203	12	satisfactory	satisfactory	JJ
9935	3203	13	:	:	:
9935	3203	14	LUNCHEON	luncheon	JJ
9935	3203	15	ROLLS	ROLLS	NNP
9935	3203	16	(	(	-LRB-
9935	3203	17	Sufficient	sufficient	JJ
9935	3203	18	for	for	IN
9935	3203	19	2	2	CD
9935	3203	20	Dozen	Dozen	NNP
9935	3203	21	Rolls	Rolls	NNPS
9935	3203	22	)	)	-RRB-
9935	3203	23	1	1	CD
9935	3203	24	cake	cake	NN
9935	3203	25	compressed	compress	VBN
9935	3203	26	yeast	yeast	NN
9935	3203	27	1	1	CD
9935	3203	28	-	-	SYM
9935	3203	29	1/4	1/4	CD
9935	3203	30	c.	c.	NN
9935	3203	31	lukewarm	lukewarm	JJ
9935	3203	32	milk	milk	NN
9935	3203	33	2	2	CD
9935	3203	34	Tb	Tb	NNP
9935	3203	35	.	.	.
9935	3204	1	sugar	sugar	NNP
9935	3204	2	2	2	CD
9935	3204	3	Tb	Tb	NNP
9935	3204	4	.	.	.
9935	3205	1	fat	fat	NNP
9935	3205	2	1	1	CD
9935	3205	3	tsp	tsp	NN
9935	3205	4	.	.	.
9935	3206	1	salt	salt	NN
9935	3206	2	4	4	CD
9935	3206	3	c.	c.	NN
9935	3206	4	white	white	NNP
9935	3206	5	flour	flour	NN
9935	3206	6	1	1	CD
9935	3206	7	egg	egg	NN
9935	3206	8	white	white	NNP
9935	3206	9	1/2	1/2	CD
9935	3206	10	c.	c.	NNP
9935	3206	11	white	white	NNP
9935	3206	12	flour	flour	NN
9935	3206	13	additional	additional	JJ
9935	3206	14	for	for	IN
9935	3206	15	kneading	knead	VBG
9935	3206	16	Combine	combine	VB
9935	3206	17	the	the	DT
9935	3206	18	ingredients	ingredient	NNS
9935	3206	19	in	in	IN
9935	3206	20	the	the	DT
9935	3206	21	manner	manner	NN
9935	3206	22	directed	direct	VBN
9935	3206	23	for	for	IN
9935	3206	24	making	make	VBG
9935	3206	25	dinner	dinner	NN
9935	3206	26	rolls	roll	NNS
9935	3206	27	.	.	.
9935	3207	1	Shape	shape	VB
9935	3207	2	the	the	DT
9935	3207	3	dough	dough	NN
9935	3207	4	into	into	IN
9935	3207	5	biscuits	biscuit	NNS
9935	3207	6	the	the	DT
9935	3207	7	size	size	NN
9935	3207	8	of	of	IN
9935	3207	9	a	a	DT
9935	3207	10	small	small	JJ
9935	3207	11	walnut	walnut	NN
9935	3207	12	,	,	,
9935	3207	13	place	place	VB
9935	3207	14	them	-PRON-	PRP
9935	3207	15	in	in	IN
9935	3207	16	a	a	DT
9935	3207	17	shallow	shallow	JJ
9935	3207	18	pan	pan	NN
9935	3207	19	,	,	,
9935	3207	20	spacing	space	VBG
9935	3207	21	them	-PRON-	PRP
9935	3207	22	a	a	DT
9935	3207	23	short	short	JJ
9935	3207	24	distance	distance	NN
9935	3207	25	apart	apart	RB
9935	3207	26	,	,	,
9935	3207	27	and	and	CC
9935	3207	28	let	let	VB
9935	3207	29	them	-PRON-	PRP
9935	3207	30	rise	rise	VB
9935	3207	31	until	until	IN
9935	3207	32	they	-PRON-	PRP
9935	3207	33	are	be	VBP
9935	3207	34	light	light	JJ
9935	3207	35	.	.	.
9935	3208	1	Next	next	RB
9935	3208	2	,	,	,
9935	3208	3	brush	brush	VB
9935	3208	4	the	the	DT
9935	3208	5	tops	top	NNS
9935	3208	6	of	of	IN
9935	3208	7	them	-PRON-	PRP
9935	3208	8	with	with	IN
9935	3208	9	melted	melted	JJ
9935	3208	10	butter	butter	NN
9935	3208	11	,	,	,
9935	3208	12	and	and	CC
9935	3208	13	then	then	RB
9935	3208	14	bake	bake	VB
9935	3208	15	them	-PRON-	PRP
9935	3208	16	in	in	IN
9935	3208	17	a	a	DT
9935	3208	18	hot	hot	JJ
9935	3208	19	oven	oven	NN
9935	3208	20	for	for	IN
9935	3208	21	about	about	RB
9935	3208	22	15	15	CD
9935	3208	23	minutes	minute	NNS
9935	3208	24	.	.	.
9935	3209	1	87	87	CD
9935	3209	2	.	.	.
9935	3210	1	WHOLE	WHOLE	NNP
9935	3210	2	-	-	HYPH
9935	3210	3	WHEAT	wheat	NN
9935	3210	4	ROLLS.--Rolls	rolls.--roll	NNS
9935	3210	5	made	make	VBN
9935	3210	6	of	of	IN
9935	3210	7	whole	whole	JJ
9935	3210	8	-	-	HYPH
9935	3210	9	wheat	wheat	NN
9935	3210	10	flour	flour	NN
9935	3210	11	are	be	VBP
9935	3210	12	not	not	RB
9935	3210	13	so	so	RB
9935	3210	14	common	common	JJ
9935	3210	15	as	as	IN
9935	3210	16	those	those	DT
9935	3210	17	made	make	VBN
9935	3210	18	of	of	IN
9935	3210	19	white	white	JJ
9935	3210	20	flour	flour	NN
9935	3210	21	,	,	,
9935	3210	22	and	and	CC
9935	3210	23	for	for	IN
9935	3210	24	this	this	DT
9935	3210	25	reason	reason	NN
9935	3210	26	they	-PRON-	PRP
9935	3210	27	appeal	appeal	VBP
9935	3210	28	to	to	IN
9935	3210	29	the	the	DT
9935	3210	30	appetite	appetite	NN
9935	3210	31	more	more	JJR
9935	3210	32	than	than	IN
9935	3210	33	ordinary	ordinary	JJ
9935	3210	34	rolls	roll	NNS
9935	3210	35	.	.	.
9935	3211	1	Whole	whole	JJ
9935	3211	2	-	-	HYPH
9935	3211	3	wheat	wheat	NN
9935	3211	4	rolls	roll	NNS
9935	3211	5	have	have	VBP
9935	3211	6	the	the	DT
9935	3211	7	same	same	JJ
9935	3211	8	advantage	advantage	NN
9935	3211	9	as	as	IN
9935	3211	10	bread	bread	NN
9935	3211	11	made	make	VBN
9935	3211	12	of	of	IN
9935	3211	13	whole	whole	JJ
9935	3211	14	-	-	HYPH
9935	3211	15	wheat	wheat	NN
9935	3211	16	flour	flour	NN
9935	3211	17	,	,	,
9935	3211	18	and	and	CC
9935	3211	19	if	if	IN
9935	3211	20	they	-PRON-	PRP
9935	3211	21	are	be	VBP
9935	3211	22	well	well	RB
9935	3211	23	baked	baked	JJ
9935	3211	24	they	-PRON-	PRP
9935	3211	25	have	have	VBP
9935	3211	26	a	a	DT
9935	3211	27	crust	crust	NN
9935	3211	28	that	that	WDT
9935	3211	29	adds	add	VBZ
9935	3211	30	to	to	IN
9935	3211	31	their	-PRON-	PRP$
9935	3211	32	palatableness	palatableness	NN
9935	3211	33	.	.	.
9935	3212	1	WHOLE	WHOLE	NNP
9935	3212	2	-	-	HYPH
9935	3212	3	WHEAT	wheat	NN
9935	3212	4	ROLLS	roll	NNS
9935	3212	5	(	(	-LRB-
9935	3212	6	Sufficient	sufficient	JJ
9935	3212	7	for	for	IN
9935	3212	8	3	3	CD
9935	3212	9	Dozen	Dozen	NNP
9935	3212	10	Rolls	Rolls	NNPS
9935	3212	11	)	)	-RRB-
9935	3212	12	1	1	CD
9935	3212	13	pt	pt	NN
9935	3212	14	.	.	.
9935	3213	1	lukewarm	lukewarm	NNP
9935	3213	2	milk	milk	NN
9935	3213	3	1	1	CD
9935	3213	4	cake	cake	NN
9935	3213	5	compressed	compress	VBN
9935	3213	6	yeast	yeast	NN
9935	3213	7	1	1	CD
9935	3213	8	tsp	tsp	NN
9935	3213	9	.	.	.
9935	3214	1	salt	salt	NN
9935	3214	2	3	3	CD
9935	3214	3	Tb	Tb	NNP
9935	3214	4	.	.	.
9935	3215	1	sugar	sugar	NN
9935	3215	2	4	4	CD
9935	3215	3	Tb	Tb	NNP
9935	3215	4	.	.	.
9935	3216	1	fat	fat	NNP
9935	3216	2	2	2	CD
9935	3216	3	c.	c.	NNP
9935	3216	4	white	white	NNP
9935	3216	5	flour	flour	NN
9935	3216	6	4	4	CD
9935	3216	7	c.	c.	NN
9935	3216	8	whole	whole	JJ
9935	3216	9	-	-	HYPH
9935	3216	10	wheat	wheat	NN
9935	3216	11	flour	flour	NN
9935	3216	12	1/2	1/2	CD
9935	3216	13	c.	c.	NN
9935	3216	14	white	white	JJ
9935	3216	15	flour	flour	NN
9935	3216	16	additional	additional	JJ
9935	3216	17	for	for	IN
9935	3216	18	kneading	knead	VBG
9935	3216	19	Set	Set	NNP
9935	3216	20	a	a	DT
9935	3216	21	sponge	sponge	NN
9935	3216	22	with	with	IN
9935	3216	23	the	the	DT
9935	3216	24	lukewarm	lukewarm	JJ
9935	3216	25	milk	milk	NN
9935	3216	26	,	,	,
9935	3216	27	in	in	IN
9935	3216	28	which	which	WDT
9935	3216	29	are	be	VBP
9935	3216	30	put	put	VBN
9935	3216	31	the	the	DT
9935	3216	32	yeast	yeast	NN
9935	3216	33	cake	cake	NN
9935	3216	34	,	,	,
9935	3216	35	salt	salt	NN
9935	3216	36	,	,	,
9935	3216	37	sugar	sugar	NN
9935	3216	38	,	,	,
9935	3216	39	fat	fat	NN
9935	3216	40	,	,	,
9935	3216	41	and	and	CC
9935	3216	42	white	white	JJ
9935	3216	43	flour	flour	NN
9935	3216	44	.	.	.
9935	3217	1	Allow	allow	VB
9935	3217	2	this	this	DT
9935	3217	3	to	to	TO
9935	3217	4	become	become	VB
9935	3217	5	very	very	RB
9935	3217	6	light	light	JJ
9935	3217	7	,	,	,
9935	3217	8	and	and	CC
9935	3217	9	then	then	RB
9935	3217	10	add	add	VB
9935	3217	11	the	the	DT
9935	3217	12	whole	whole	JJ
9935	3217	13	-	-	HYPH
9935	3217	14	wheat	wheat	NN
9935	3217	15	flour	flour	NN
9935	3217	16	.	.	.
9935	3218	1	Knead	knead	VB
9935	3218	2	this	this	DT
9935	3218	3	dough	dough	NN
9935	3218	4	and	and	CC
9935	3218	5	allow	allow	VB
9935	3218	6	it	-PRON-	PRP
9935	3218	7	to	to	TO
9935	3218	8	double	double	VB
9935	3218	9	in	in	IN
9935	3218	10	bulk	bulk	NN
9935	3218	11	.	.	.
9935	3219	1	Then	then	RB
9935	3219	2	shape	shape	VB
9935	3219	3	it	-PRON-	PRP
9935	3219	4	into	into	IN
9935	3219	5	rolls	roll	NNS
9935	3219	6	,	,	,
9935	3219	7	allow	allow	VB
9935	3219	8	them	-PRON-	PRP
9935	3219	9	to	to	TO
9935	3219	10	rise	rise	VB
9935	3219	11	,	,	,
9935	3219	12	and	and	CC
9935	3219	13	bake	bake	VB
9935	3219	14	for	for	IN
9935	3219	15	15	15	CD
9935	3219	16	to	to	TO
9935	3219	17	20	20	CD
9935	3219	18	minutes	minute	NNS
9935	3219	19	.	.	.
9935	3220	1	88	88	CD
9935	3220	2	.	.	.
9935	3221	1	GRAHAM	GRAHAM	NNP
9935	3221	2	NUT	NUT	NNP
9935	3221	3	BUNS.--Buns	buns.--bun	NNS
9935	3221	4	made	make	VBN
9935	3221	5	of	of	IN
9935	3221	6	graham	graham	NNP
9935	3221	7	flour	flour	NN
9935	3221	8	and	and	CC
9935	3221	9	containing	contain	VBG
9935	3221	10	nuts	nut	NNS
9935	3221	11	are	be	VBP
9935	3221	12	not	not	RB
9935	3221	13	only	only	RB
9935	3221	14	especially	especially	RB
9935	3221	15	delightful	delightful	JJ
9935	3221	16	in	in	IN
9935	3221	17	flavour	flavour	NN
9935	3221	18	,	,	,
9935	3221	19	but	but	CC
9935	3221	20	highly	highly	RB
9935	3221	21	nutritious	nutritious	JJ
9935	3221	22	.	.	.
9935	3222	1	Because	because	IN
9935	3222	2	they	-PRON-	PRP
9935	3222	3	are	be	VBP
9935	3222	4	high	high	JJ
9935	3222	5	in	in	IN
9935	3222	6	food	food	NN
9935	3222	7	value	value	NN
9935	3222	8	,	,	,
9935	3222	9	they	-PRON-	PRP
9935	3222	10	may	may	MD
9935	3222	11	be	be	VB
9935	3222	12	served	serve	VBN
9935	3222	13	with	with	IN
9935	3222	14	a	a	DT
9935	3222	15	light	light	JJ
9935	3222	16	meal	meal	NN
9935	3222	17	,	,	,
9935	3222	18	such	such	JJ
9935	3222	19	as	as	IN
9935	3222	20	lunch	lunch	NN
9935	3222	21	or	or	CC
9935	3222	22	supper	supper	NN
9935	3222	23	,	,	,
9935	3222	24	to	to	TO
9935	3222	25	add	add	VB
9935	3222	26	nutrition	nutrition	NN
9935	3222	27	to	to	IN
9935	3222	28	it	-PRON-	PRP
9935	3222	29	.	.	.
9935	3223	1	The	the	DT
9935	3223	2	recipe	recipe	NN
9935	3223	3	here	here	RB
9935	3223	4	given	give	VBN
9935	3223	5	will	will	MD
9935	3223	6	result	result	VB
9935	3223	7	in	in	IN
9935	3223	8	excellent	excellent	JJ
9935	3223	9	buns	bun	NNS
9935	3223	10	if	if	IN
9935	3223	11	it	-PRON-	PRP
9935	3223	12	is	be	VBZ
9935	3223	13	followed	follow	VBN
9935	3223	14	closely	closely	RB
9935	3223	15	.	.	.
9935	3224	1	GRAHAM	GRAHAM	NNP
9935	3224	2	NUT	NUT	NNP
9935	3224	3	BUNS	BUNS	NNP
9935	3224	4	(	(	-LRB-
9935	3224	5	Sufficient	sufficient	JJ
9935	3224	6	for	for	IN
9935	3224	7	3	3	CD
9935	3224	8	Dozen	Dozen	NNP
9935	3224	9	Buns	Buns	NNPS
9935	3224	10	)	)	-RRB-
9935	3224	11	1	1	CD
9935	3224	12	cake	cake	NN
9935	3224	13	compressed	compress	VBN
9935	3224	14	yeast	yeast	NN
9935	3224	15	2	2	CD
9935	3224	16	c.	c.	NN
9935	3224	17	lukewarm	lukewarm	JJ
9935	3224	18	milk	milk	NN
9935	3224	19	4	4	CD
9935	3224	20	Tb	Tb	NNP
9935	3224	21	.	.	.
9935	3225	1	brown	brown	NNP
9935	3225	2	sugar	sugar	NNP
9935	3225	3	2	2	CD
9935	3225	4	tsp	tsp	NN
9935	3225	5	.	.	.
9935	3226	1	salt	salt	NN
9935	3226	2	2	2	CD
9935	3226	3	Tb	Tb	NNP
9935	3226	4	.	.	.
9935	3227	1	fat	fat	NNP
9935	3227	2	2	2	CD
9935	3227	3	-	-	HYPH
9935	3227	4	1/2	1/2	CD
9935	3227	5	c.	c.	NN
9935	3227	6	white	white	NNP
9935	3227	7	flour	flour	NN
9935	3227	8	1	1	CD
9935	3227	9	egg	egg	NN
9935	3227	10	1	1	CD
9935	3227	11	c.	c.	NN
9935	3227	12	chopped	chop	VBD
9935	3227	13	nuts	nuts	JJ
9935	3227	14	3	3	CD
9935	3227	15	-	-	SYM
9935	3227	16	1/2	1/2	CD
9935	3227	17	c.	c.	NNP
9935	3227	18	graham	graham	NNP
9935	3227	19	flour	flour	NN
9935	3227	20	1	1	CD
9935	3227	21	c.	c.	NNP
9935	3227	22	white	white	NNP
9935	3227	23	flour	flour	NN
9935	3227	24	additional	additional	JJ
9935	3227	25	for	for	IN
9935	3227	26	kneading	knead	VBG
9935	3227	27	Dissolve	Dissolve	NNP
9935	3227	28	the	the	DT
9935	3227	29	yeast	yeast	NN
9935	3227	30	in	in	IN
9935	3227	31	a	a	DT
9935	3227	32	little	little	JJ
9935	3227	33	of	of	IN
9935	3227	34	the	the	DT
9935	3227	35	lukewarm	lukewarm	JJ
9935	3227	36	milk	milk	NN
9935	3227	37	.	.	.
9935	3228	1	Place	place	VB
9935	3228	2	the	the	DT
9935	3228	3	sugar	sugar	NN
9935	3228	4	,	,	,
9935	3228	5	salt	salt	NN
9935	3228	6	,	,	,
9935	3228	7	fat	fat	NN
9935	3228	8	,	,	,
9935	3228	9	and	and	CC
9935	3228	10	dissolved	dissolve	VBN
9935	3228	11	yeast	yeast	NN
9935	3228	12	in	in	IN
9935	3228	13	the	the	DT
9935	3228	14	mixing	mix	VBG
9935	3228	15	bowl	bowl	NN
9935	3228	16	and	and	CC
9935	3228	17	add	add	VB
9935	3228	18	the	the	DT
9935	3228	19	remainder	remainder	NN
9935	3228	20	of	of	IN
9935	3228	21	the	the	DT
9935	3228	22	warm	warm	JJ
9935	3228	23	milk	milk	NN
9935	3228	24	.	.	.
9935	3229	1	Stir	stir	VB
9935	3229	2	in	in	IN
9935	3229	3	the	the	DT
9935	3229	4	white	white	JJ
9935	3229	5	flour	flour	NN
9935	3229	6	and	and	CC
9935	3229	7	let	let	VB
9935	3229	8	the	the	DT
9935	3229	9	sponge	sponge	NN
9935	3229	10	thus	thus	RB
9935	3229	11	formed	form	VBN
9935	3229	12	rise	rise	NN
9935	3229	13	.	.	.
9935	3230	1	Then	then	RB
9935	3230	2	add	add	VB
9935	3230	3	the	the	DT
9935	3230	4	egg	egg	NN
9935	3230	5	,	,	,
9935	3230	6	which	which	WDT
9935	3230	7	should	should	MD
9935	3230	8	first	first	RB
9935	3230	9	be	be	VB
9935	3230	10	beaten	beat	VBN
9935	3230	11	,	,	,
9935	3230	12	the	the	DT
9935	3230	13	nuts	nut	NNS
9935	3230	14	,	,	,
9935	3230	15	and	and	CC
9935	3230	16	the	the	DT
9935	3230	17	graham	graham	NNP
9935	3230	18	flour	flour	NN
9935	3230	19	.	.	.
9935	3231	1	Knead	knead	VB
9935	3231	2	the	the	DT
9935	3231	3	dough	dough	NN
9935	3231	4	and	and	CC
9935	3231	5	shape	shape	VB
9935	3231	6	it	-PRON-	PRP
9935	3231	7	into	into	IN
9935	3231	8	buns	bun	NNS
9935	3231	9	.	.	.
9935	3232	1	Let	let	VB
9935	3232	2	these	these	DT
9935	3232	3	rise	rise	VB
9935	3232	4	and	and	CC
9935	3232	5	then	then	RB
9935	3232	6	bake	bake	VB
9935	3232	7	them	-PRON-	PRP
9935	3232	8	in	in	IN
9935	3232	9	a	a	DT
9935	3232	10	hot	hot	JJ
9935	3232	11	oven	oven	NN
9935	3232	12	for	for	IN
9935	3232	13	about	about	RB
9935	3232	14	15	15	CD
9935	3232	15	minutes	minute	NNS
9935	3232	16	.	.	.
9935	3233	1	89	89	CD
9935	3233	2	.	.	.
9935	3234	1	NUT	NUT	NNP
9935	3234	2	OR	or	CC
9935	3234	3	FRUIT	FRUIT	NNP
9935	3234	4	BUNS.--Nuts	buns.--nut	NNS
9935	3234	5	or	or	CC
9935	3234	6	fruit	fruit	NN
9935	3234	7	added	add	VBN
9935	3234	8	to	to	IN
9935	3234	9	buns	bun	NNS
9935	3234	10	made	make	VBN
9935	3234	11	of	of	IN
9935	3234	12	white	white	JJ
9935	3234	13	flour	flour	NN
9935	3234	14	provide	provide	VBP
9935	3234	15	more	more	JJR
9935	3234	16	mineral	mineral	NN
9935	3234	17	salts	salt	NNS
9935	3234	18	and	and	CC
9935	3234	19	bulk	bulk	NN
9935	3234	20	,	,	,
9935	3234	21	substances	substance	NNS
9935	3234	22	in	in	IN
9935	3234	23	which	which	WDT
9935	3234	24	white	white	JJ
9935	3234	25	flour	flour	NN
9935	3234	26	is	be	VBZ
9935	3234	27	lacking	lack	VBG
9935	3234	28	.	.	.
9935	3235	1	Buns	bun	NNS
9935	3235	2	containing	contain	VBG
9935	3235	3	either	either	DT
9935	3235	4	of	of	IN
9935	3235	5	these	these	DT
9935	3235	6	ingredients	ingredient	NNS
9935	3235	7	,	,	,
9935	3235	8	therefore	therefore	RB
9935	3235	9	,	,	,
9935	3235	10	are	be	VBP
9935	3235	11	especially	especially	RB
9935	3235	12	valuable	valuable	JJ
9935	3235	13	in	in	IN
9935	3235	14	the	the	DT
9935	3235	15	diet	diet	NN
9935	3235	16	.	.	.
9935	3236	1	Besides	besides	IN
9935	3236	2	increasing	increase	VBG
9935	3236	3	the	the	DT
9935	3236	4	food	food	NN
9935	3236	5	value	value	NN
9935	3236	6	of	of	IN
9935	3236	7	the	the	DT
9935	3236	8	buns	bun	NNS
9935	3236	9	,	,	,
9935	3236	10	nuts	nut	NNS
9935	3236	11	and	and	CC
9935	3236	12	fruit	fruit	NN
9935	3236	13	improve	improve	VBP
9935	3236	14	the	the	DT
9935	3236	15	flavour	flavour	NN
9935	3236	16	and	and	CC
9935	3236	17	make	make	VB
9935	3236	18	a	a	DT
9935	3236	19	very	very	RB
9935	3236	20	palatable	palatable	JJ
9935	3236	21	form	form	NN
9935	3236	22	of	of	IN
9935	3236	23	bun	bun	NNP
9935	3236	24	.	.	.
9935	3237	1	Buns	bun	NNS
9935	3237	2	of	of	IN
9935	3237	3	this	this	DT
9935	3237	4	kind	kind	NN
9935	3237	5	are	be	VBP
9935	3237	6	made	make	VBN
9935	3237	7	as	as	IN
9935	3237	8	follows	follow	VBZ
9935	3237	9	:	:	:
9935	3237	10	NUT	NUT	NNP
9935	3237	11	OR	or	CC
9935	3237	12	FRUIT	fruit	NN
9935	3237	13	BUNS	bun	NNS
9935	3237	14	(	(	-LRB-
9935	3237	15	Sufficient	sufficient	JJ
9935	3237	16	for	for	IN
9935	3237	17	2	2	CD
9935	3237	18	Dozen	Dozen	NNP
9935	3237	19	Buns	Buns	NNPS
9935	3237	20	)	)	-RRB-
9935	3237	21	4	4	CD
9935	3237	22	Tb	Tb	NNP
9935	3237	23	.	.	.
9935	3238	1	sugar	sugar	NN
9935	3238	2	1	1	CD
9935	3238	3	Tb	Tb	NNP
9935	3238	4	.	.	.
9935	3239	1	fat	fat	NNP
9935	3239	2	1	1	CD
9935	3239	3	tsp	tsp	NN
9935	3239	4	.	.	.
9935	3240	1	salt	salt	NN
9935	3240	2	1	1	CD
9935	3240	3	cake	cake	NN
9935	3240	4	compressed	compress	VBN
9935	3240	5	yeast	yeast	NN
9935	3240	6	1	1	CD
9935	3240	7	c.	c.	NN
9935	3240	8	lukewarm	lukewarm	NNP
9935	3240	9	milk	milk	NN
9935	3240	10	3	3	CD
9935	3240	11	c.	c.	NNP
9935	3240	12	white	white	NNP
9935	3240	13	flour	flour	NNP
9935	3240	14	3/4	3/4	CD
9935	3240	15	c.	c.	NN
9935	3240	16	chopped	chop	VBD
9935	3240	17	nuts	nut	NNS
9935	3240	18	or	or	CC
9935	3240	19	raisins	raisin	VBZ
9935	3240	20	1	1	CD
9935	3240	21	c.	c.	NN
9935	3240	22	white	white	NNP
9935	3240	23	flour	flour	NN
9935	3240	24	additional	additional	JJ
9935	3240	25	for	for	IN
9935	3240	26	kneading	knead	VBG
9935	3240	27	Add	Add	NNP
9935	3240	28	the	the	DT
9935	3240	29	sugar	sugar	NN
9935	3240	30	,	,	,
9935	3240	31	fat	fat	NN
9935	3240	32	,	,	,
9935	3240	33	and	and	CC
9935	3240	34	salt	salt	NN
9935	3240	35	to	to	IN
9935	3240	36	the	the	DT
9935	3240	37	yeast	yeast	NN
9935	3240	38	dissolved	dissolve	VBN
9935	3240	39	in	in	IN
9935	3240	40	a	a	DT
9935	3240	41	little	little	JJ
9935	3240	42	of	of	IN
9935	3240	43	the	the	DT
9935	3240	44	milk	milk	NN
9935	3240	45	.	.	.
9935	3241	1	Then	then	RB
9935	3241	2	stir	stir	VB
9935	3241	3	in	in	IN
9935	3241	4	the	the	DT
9935	3241	5	remainder	remainder	NN
9935	3241	6	of	of	IN
9935	3241	7	the	the	DT
9935	3241	8	milk	milk	NN
9935	3241	9	and	and	CC
9935	3241	10	half	half	NN
9935	3241	11	of	of	IN
9935	3241	12	the	the	DT
9935	3241	13	flour	flour	NN
9935	3241	14	.	.	.
9935	3242	1	Allow	allow	VB
9935	3242	2	this	this	DT
9935	3242	3	sponge	sponge	NN
9935	3242	4	to	to	TO
9935	3242	5	rise	rise	VB
9935	3242	6	until	until	IN
9935	3242	7	it	-PRON-	PRP
9935	3242	8	is	be	VBZ
9935	3242	9	very	very	RB
9935	3242	10	light	light	JJ
9935	3242	11	,	,	,
9935	3242	12	and	and	CC
9935	3242	13	then	then	RB
9935	3242	14	add	add	VB
9935	3242	15	the	the	DT
9935	3242	16	remainder	remainder	NN
9935	3242	17	of	of	IN
9935	3242	18	the	the	DT
9935	3242	19	flour	flour	NN
9935	3242	20	and	and	CC
9935	3242	21	the	the	DT
9935	3242	22	nuts	nut	NNS
9935	3242	23	or	or	CC
9935	3242	24	the	the	DT
9935	3242	25	raisins	raisin	NNS
9935	3242	26	.	.	.
9935	3243	1	Knead	knead	NN
9935	3243	2	at	at	IN
9935	3243	3	once	once	RB
9935	3243	4	and	and	CC
9935	3243	5	form	form	VB
9935	3243	6	into	into	IN
9935	3243	7	buns	bun	NNS
9935	3243	8	.	.	.
9935	3244	1	Let	let	VB
9935	3244	2	these	these	DT
9935	3244	3	rise	rise	NN
9935	3244	4	until	until	IN
9935	3244	5	they	-PRON-	PRP
9935	3244	6	are	be	VBP
9935	3244	7	light	light	JJ
9935	3244	8	.	.	.
9935	3245	1	Then	then	RB
9935	3245	2	moisten	moisten	VB
9935	3245	3	them	-PRON-	PRP
9935	3245	4	with	with	IN
9935	3245	5	milk	milk	NN
9935	3245	6	and	and	CC
9935	3245	7	sprinkle	sprinkle	VB
9935	3245	8	sugar	sugar	NN
9935	3245	9	over	over	IN
9935	3245	10	them	-PRON-	PRP
9935	3245	11	before	before	IN
9935	3245	12	placing	place	VBG
9935	3245	13	them	-PRON-	PRP
9935	3245	14	in	in	IN
9935	3245	15	the	the	DT
9935	3245	16	oven	oven	NN
9935	3245	17	.	.	.
9935	3246	1	Bake	bake	VB
9935	3246	2	for	for	IN
9935	3246	3	about	about	RB
9935	3246	4	15	15	CD
9935	3246	5	minutes	minute	NNS
9935	3246	6	.	.	.
9935	3247	1	90	90	CD
9935	3247	2	.	.	.
9935	3248	1	SWEET	SWEET	NNP
9935	3248	2	BUNS.--Persons	buns.--person	NNS
9935	3248	3	who	who	WP
9935	3248	4	prefer	prefer	VBP
9935	3248	5	a	a	DT
9935	3248	6	sweet	sweet	JJ
9935	3248	7	bun	bun	NN
9935	3248	8	will	will	MD
9935	3248	9	find	find	VB
9935	3248	10	buns	bun	NNS
9935	3248	11	like	like	IN
9935	3248	12	those	those	DT
9935	3248	13	shown	show	VBN
9935	3248	14	in	in	IN
9935	3248	15	Fig	Fig	NNP
9935	3248	16	.	.	.
9935	3249	1	21	21	CD
9935	3249	2	and	and	CC
9935	3249	3	made	make	VBN
9935	3249	4	according	accord	VBG
9935	3249	5	to	to	IN
9935	3249	6	the	the	DT
9935	3249	7	following	following	JJ
9935	3249	8	recipe	recipe	NN
9935	3249	9	very	very	RB
9935	3249	10	much	much	RB
9935	3249	11	to	to	IN
9935	3249	12	their	-PRON-	PRP$
9935	3249	13	taste	taste	NN
9935	3249	14	.	.	.
9935	3250	1	The	the	DT
9935	3250	2	sweetening	sweetening	NN
9935	3250	3	,	,	,
9935	3250	4	eggs	egg	NNS
9935	3250	5	,	,	,
9935	3250	6	and	and	CC
9935	3250	7	lemon	lemon	NN
9935	3250	8	extract	extract	NN
9935	3250	9	used	use	VBN
9935	3250	10	in	in	IN
9935	3250	11	this	this	DT
9935	3250	12	recipe	recipe	NN
9935	3250	13	give	give	VBP
9935	3250	14	to	to	IN
9935	3250	15	the	the	DT
9935	3250	16	white	white	NNP
9935	3250	17	buns	bun	NNS
9935	3250	18	a	a	DT
9935	3250	19	delightful	delightful	JJ
9935	3250	20	flavour	flavour	NN
9935	3250	21	and	and	CC
9935	3250	22	help	help	NN
9935	3250	23	to	to	TO
9935	3250	24	lend	lend	VB
9935	3250	25	variety	variety	NN
9935	3250	26	to	to	IN
9935	3250	27	the	the	DT
9935	3250	28	usual	usual	JJ
9935	3250	29	kind	kind	NN
9935	3250	30	of	of	IN
9935	3250	31	bun	bun	NNP
9935	3250	32	.	.	.
9935	3251	1	SWEET	SWEET	NNP
9935	3251	2	BUNS	BUNS	NNP
9935	3251	3	(	(	-LRB-
9935	3251	4	Sufficient	sufficient	JJ
9935	3251	5	for	for	IN
9935	3251	6	1	1	CD
9935	3251	7	-	-	SYM
9935	3251	8	1/3	1/3	CD
9935	3251	9	Dozen	Dozen	NNP
9935	3251	10	Buns	Buns	NNPS
9935	3251	11	)	)	-RRB-
9935	3251	12	1	1	CD
9935	3251	13	cake	cake	NN
9935	3251	14	compressed	compress	VBN
9935	3251	15	yeast	yeast	NN
9935	3251	16	1	1	CD
9935	3251	17	c.	c.	NNP
9935	3251	18	lukewarm	lukewarm	NNP
9935	3251	19	scalded	scalded	JJ
9935	3251	20	milk	milk	NN
9935	3251	21	1/4	1/4	CD
9935	3251	22	c.	c.	NN
9935	3251	23	sugar	sugar	NN
9935	3251	24	2	2	CD
9935	3251	25	Tb	Tb	NNP
9935	3251	26	.	.	.
9935	3252	1	fat	fat	NNP
9935	3252	2	1	1	CD
9935	3252	3	tsp	tsp	NN
9935	3252	4	.	.	.
9935	3253	1	1	1	CD
9935	3253	2	tsp	tsp	NN
9935	3253	3	.	.	.
9935	3254	1	salt	salt	NN
9935	3254	2	3	3	CD
9935	3254	3	-	-	SYM
9935	3254	4	1/2	1/2	CD
9935	3254	5	c.	c.	NN
9935	3254	6	white	white	JJ
9935	3254	7	flour	flour	NN
9935	3254	8	2	2	CD
9935	3254	9	eggs	egg	NNS
9935	3254	10	1	1	CD
9935	3254	11	tsp	tsp	NN
9935	3254	12	.	.	.
9935	3255	1	lemon	lemon	NNP
9935	3255	2	extract	extract	NNP
9935	3255	3	1	1	CD
9935	3255	4	c.	c.	NN
9935	3255	5	white	white	JJ
9935	3255	6	flour	flour	NN
9935	3255	7	additional	additional	JJ
9935	3255	8	for	for	IN
9935	3255	9	kneading	knead	VBG
9935	3255	10	Dissolve	Dissolve	NNP
9935	3255	11	the	the	DT
9935	3255	12	yeast	yeast	NN
9935	3255	13	in	in	IN
9935	3255	14	a	a	DT
9935	3255	15	small	small	JJ
9935	3255	16	amount	amount	NN
9935	3255	17	of	of	IN
9935	3255	18	the	the	DT
9935	3255	19	lukewarm	lukewarm	JJ
9935	3255	20	milk	milk	NN
9935	3255	21	and	and	CC
9935	3255	22	add	add	VB
9935	3255	23	it	-PRON-	PRP
9935	3255	24	to	to	IN
9935	3255	25	the	the	DT
9935	3255	26	sugar	sugar	NN
9935	3255	27	,	,	,
9935	3255	28	fat	fat	NN
9935	3255	29	,	,	,
9935	3255	30	salt	salt	NN
9935	3255	31	,	,	,
9935	3255	32	and	and	CC
9935	3255	33	remaining	remain	VBG
9935	3255	34	milk	milk	NN
9935	3255	35	in	in	IN
9935	3255	36	the	the	DT
9935	3255	37	mixing	mix	VBG
9935	3255	38	bowl	bowl	NN
9935	3255	39	.	.	.
9935	3256	1	Stir	stir	VB
9935	3256	2	into	into	IN
9935	3256	3	this	this	DT
9935	3256	4	mixture	mixture	NN
9935	3256	5	half	half	NN
9935	3256	6	of	of	IN
9935	3256	7	the	the	DT
9935	3256	8	flour	flour	NN
9935	3256	9	,	,	,
9935	3256	10	beat	beat	VBD
9935	3256	11	well	well	RB
9935	3256	12	,	,	,
9935	3256	13	and	and	CC
9935	3256	14	let	let	VB
9935	3256	15	the	the	DT
9935	3256	16	sponge	sponge	JJ
9935	3256	17	rise	rise	NN
9935	3256	18	until	until	IN
9935	3256	19	it	-PRON-	PRP
9935	3256	20	is	be	VBZ
9935	3256	21	light	light	JJ
9935	3256	22	.	.	.
9935	3257	1	Add	add	VB
9935	3257	2	the	the	DT
9935	3257	3	eggs	egg	NNS
9935	3257	4	,	,	,
9935	3257	5	which	which	WDT
9935	3257	6	should	should	MD
9935	3257	7	first	first	RB
9935	3257	8	be	be	VB
9935	3257	9	beaten	beat	VBN
9935	3257	10	,	,	,
9935	3257	11	the	the	DT
9935	3257	12	lemon	lemon	NN
9935	3257	13	extract	extract	NN
9935	3257	14	,	,	,
9935	3257	15	and	and	CC
9935	3257	16	the	the	DT
9935	3257	17	remaining	remain	VBG
9935	3257	18	flour	flour	NN
9935	3257	19	.	.	.
9935	3258	1	Knead	knead	NN
9935	3258	2	until	until	IN
9935	3258	3	the	the	DT
9935	3258	4	dough	dough	NN
9935	3258	5	is	be	VBZ
9935	3258	6	smooth	smooth	JJ
9935	3258	7	.	.	.
9935	3259	1	Let	let	VB
9935	3259	2	the	the	DT
9935	3259	3	dough	dough	NN
9935	3259	4	rise	rise	VB
9935	3259	5	again	again	RB
9935	3259	6	and	and	CC
9935	3259	7	then	then	RB
9935	3259	8	shape	shape	VB
9935	3259	9	it	-PRON-	PRP
9935	3259	10	into	into	IN
9935	3259	11	rolls	roll	NNS
9935	3259	12	.	.	.
9935	3260	1	Allow	allow	VB
9935	3260	2	these	these	DT
9935	3260	3	to	to	TO
9935	3260	4	rise	rise	VB
9935	3260	5	,	,	,
9935	3260	6	and	and	CC
9935	3260	7	then	then	RB
9935	3260	8	bake	bake	VB
9935	3260	9	them	-PRON-	PRP
9935	3260	10	in	in	IN
9935	3260	11	a	a	DT
9935	3260	12	hot	hot	JJ
9935	3260	13	oven	oven	NN
9935	3260	14	for	for	IN
9935	3260	15	about	about	RB
9935	3260	16	15	15	CD
9935	3260	17	minutes	minute	NNS
9935	3260	18	.	.	.
9935	3261	1	[	[	-LRB-
9935	3261	2	Illustration	illustration	NN
9935	3261	3	:	:	:
9935	3261	4	Fig	Fig	NNP
9935	3261	5	.	.	.
9935	3262	1	21	21	CD
9935	3262	2	]	]	-RRB-
9935	3262	3	91	91	CD
9935	3262	4	.	.	.
9935	3263	1	COFFEE	COFFEE	NNP
9935	3263	2	CAKE.--When	cake.--when	VBP
9935	3263	3	an	an	DT
9935	3263	4	especially	especially	RB
9935	3263	5	good	good	JJ
9935	3263	6	kind	kind	NN
9935	3263	7	of	of	IN
9935	3263	8	biscuit	biscuit	NN
9935	3263	9	that	that	WDT
9935	3263	10	can	can	MD
9935	3263	11	be	be	VB
9935	3263	12	served	serve	VBN
9935	3263	13	for	for	IN
9935	3263	14	breakfast	breakfast	NN
9935	3263	15	and	and	CC
9935	3263	16	eaten	eat	VBN
9935	3263	17	with	with	IN
9935	3263	18	coffee	coffee	NN
9935	3263	19	is	be	VBZ
9935	3263	20	desired	desire	VBN
9935	3263	21	,	,	,
9935	3263	22	coffee	coffee	NN
9935	3263	23	cake	cake	NN
9935	3263	24	made	make	VBN
9935	3263	25	according	accord	VBG
9935	3263	26	to	to	IN
9935	3263	27	the	the	DT
9935	3263	28	following	following	JJ
9935	3263	29	recipe	recipe	NN
9935	3263	30	should	should	MD
9935	3263	31	be	be	VB
9935	3263	32	used	use	VBN
9935	3263	33	.	.	.
9935	3264	1	Cinnamon	Cinnamon	NNP
9935	3264	2	sprinkled	sprinkle	VBD
9935	3264	3	over	over	IN
9935	3264	4	the	the	DT
9935	3264	5	top	top	NN
9935	3264	6	of	of	IN
9935	3264	7	such	such	JJ
9935	3264	8	cake	cake	NN
9935	3264	9	imparts	impart	NNS
9935	3264	10	a	a	DT
9935	3264	11	very	very	RB
9935	3264	12	pleasing	pleasing	JJ
9935	3264	13	flavour	flavour	NN
9935	3264	14	,	,	,
9935	3264	15	but	but	CC
9935	3264	16	if	if	IN
9935	3264	17	more	more	JJR
9935	3264	18	of	of	IN
9935	3264	19	this	this	DT
9935	3264	20	flavour	flavour	NN
9935	3264	21	is	be	VBZ
9935	3264	22	preferred	prefer	VBN
9935	3264	23	1	1	CD
9935	3264	24	teaspoonful	teaspoonful	NN
9935	3264	25	of	of	IN
9935	3264	26	cinnamon	cinnamon	NN
9935	3264	27	may	may	MD
9935	3264	28	be	be	VB
9935	3264	29	mixed	mix	VBN
9935	3264	30	with	with	IN
9935	3264	31	the	the	DT
9935	3264	32	dough	dough	NN
9935	3264	33	.	.	.
9935	3265	1	COFFEE	coffee	NN
9935	3265	2	CAKE	CAKE	NNS
9935	3265	3	(	(	-LRB-
9935	3265	4	Sufficient	sufficient	JJ
9935	3265	5	for	for	IN
9935	3265	6	One	one	CD
9935	3265	7	Cake	Cake	NNP
9935	3265	8	)	)	-RRB-
9935	3265	9	1	1	CD
9935	3265	10	cake	cake	NN
9935	3265	11	compressed	compress	VBN
9935	3265	12	yeast	yeast	NN
9935	3265	13	1/2	1/2	CD
9935	3265	14	c.	c.	NN
9935	3265	15	lukewarm	lukewarm	NNP
9935	3265	16	milk	milk	NN
9935	3265	17	1	1	CD
9935	3265	18	Tb	Tb	NNP
9935	3265	19	.	.	.
9935	3266	1	sugar	sugar	NNP
9935	3266	2	1/2	1/2	CD
9935	3266	3	tsp	tsp	NN
9935	3266	4	.	.	.
9935	3267	1	salt	salt	NN
9935	3267	2	2	2	CD
9935	3267	3	c.	c.	NNP
9935	3267	4	white	white	JJ
9935	3267	5	flour	flour	NN
9935	3267	6	1	1	CD
9935	3267	7	egg	egg	NN
9935	3267	8	2	2	CD
9935	3267	9	Tb	Tb	NNP
9935	3267	10	.	.	.
9935	3268	1	fat	fat	NNP
9935	3268	2	1/4	1/4	CD
9935	3268	3	c.	c.	NNP
9935	3268	4	brown	brown	NNP
9935	3268	5	sugar	sugar	NNP
9935	3268	6	1/2	1/2	CD
9935	3268	7	c.	c.	NNP
9935	3268	8	white	white	NNP
9935	3268	9	flour	flour	NN
9935	3268	10	additional	additional	JJ
9935	3268	11	for	for	IN
9935	3268	12	kneading	knead	VBG
9935	3268	13	Dissolve	Dissolve	NNP
9935	3268	14	the	the	DT
9935	3268	15	yeast	yeast	NN
9935	3268	16	in	in	IN
9935	3268	17	the	the	DT
9935	3268	18	lukewarm	lukewarm	JJ
9935	3268	19	milk	milk	NN
9935	3268	20	and	and	CC
9935	3268	21	add	add	VB
9935	3268	22	the	the	DT
9935	3268	23	sugar	sugar	NN
9935	3268	24	and	and	CC
9935	3268	25	the	the	DT
9935	3268	26	salt	salt	NN
9935	3268	27	.	.	.
9935	3269	1	Stir	stir	VB
9935	3269	2	in	in	IN
9935	3269	3	1	1	CD
9935	3269	4	cupful	cupful	NN
9935	3269	5	of	of	IN
9935	3269	6	flour	flour	NN
9935	3269	7	and	and	CC
9935	3269	8	let	let	VB
9935	3269	9	the	the	DT
9935	3269	10	mixture	mixture	NN
9935	3269	11	rise	rise	VB
9935	3269	12	.	.	.
9935	3270	1	When	when	WRB
9935	3270	2	the	the	DT
9935	3270	3	sponge	sponge	NN
9935	3270	4	is	be	VBZ
9935	3270	5	light	light	JJ
9935	3270	6	,	,	,
9935	3270	7	add	add	VB
9935	3270	8	the	the	DT
9935	3270	9	beaten	beat	VBN
9935	3270	10	egg	egg	NN
9935	3270	11	,	,	,
9935	3270	12	the	the	DT
9935	3270	13	fat	fat	NN
9935	3270	14	and	and	CC
9935	3270	15	the	the	DT
9935	3270	16	brown	brown	JJ
9935	3270	17	sugar	sugar	NN
9935	3270	18	creamed	cream	VBD
9935	3270	19	,	,	,
9935	3270	20	and	and	CC
9935	3270	21	the	the	DT
9935	3270	22	remaining	remain	VBG
9935	3270	23	flour	flour	NN
9935	3270	24	.	.	.
9935	3271	1	Knead	knead	NN
9935	3271	2	until	until	IN
9935	3271	3	the	the	DT
9935	3271	4	dough	dough	NN
9935	3271	5	is	be	VBZ
9935	3271	6	smooth	smooth	JJ
9935	3271	7	and	and	CC
9935	3271	8	allow	allow	VB
9935	3271	9	it	-PRON-	PRP
9935	3271	10	to	to	TO
9935	3271	11	rise	rise	VB
9935	3271	12	until	until	IN
9935	3271	13	it	-PRON-	PRP
9935	3271	14	is	be	VBZ
9935	3271	15	double	double	JJ
9935	3271	16	in	in	IN
9935	3271	17	bulk	bulk	NN
9935	3271	18	.	.	.
9935	3272	1	Then	then	RB
9935	3272	2	roll	roll	VB
9935	3272	3	the	the	DT
9935	3272	4	dough	dough	NN
9935	3272	5	until	until	IN
9935	3272	6	it	-PRON-	PRP
9935	3272	7	is	be	VBZ
9935	3272	8	1/2	1/2	CD
9935	3272	9	inch	inch	NN
9935	3272	10	thick	thick	JJ
9935	3272	11	,	,	,
9935	3272	12	place	place	VB
9935	3272	13	it	-PRON-	PRP
9935	3272	14	in	in	IN
9935	3272	15	a	a	DT
9935	3272	16	shallow	shallow	JJ
9935	3272	17	pan	pan	NN
9935	3272	18	,	,	,
9935	3272	19	and	and	CC
9935	3272	20	let	let	VB
9935	3272	21	it	-PRON-	PRP
9935	3272	22	rise	rise	VB
9935	3272	23	until	until	IN
9935	3272	24	it	-PRON-	PRP
9935	3272	25	is	be	VBZ
9935	3272	26	light	light	JJ
9935	3272	27	.	.	.
9935	3273	1	Brush	brush	VB
9935	3273	2	the	the	DT
9935	3273	3	top	top	NN
9935	3273	4	with	with	IN
9935	3273	5	1	1	CD
9935	3273	6	tablespoonful	tablespoonful	JJ
9935	3273	7	of	of	IN
9935	3273	8	melted	melted	JJ
9935	3273	9	butter	butter	NN
9935	3273	10	and	and	CC
9935	3273	11	sprinkle	sprinkle	VB
9935	3273	12	it	-PRON-	PRP
9935	3273	13	with	with	IN
9935	3273	14	3	3	CD
9935	3273	15	teaspoonfuls	teaspoonful	NNS
9935	3273	16	of	of	IN
9935	3273	17	cinnamon	cinnamon	NN
9935	3273	18	and	and	CC
9935	3273	19	3	3	CD
9935	3273	20	tablespoonfuls	tablespoonful	NNS
9935	3273	21	of	of	IN
9935	3273	22	sugar	sugar	NN
9935	3273	23	.	.	.
9935	3274	1	Bake	Bake	NNP
9935	3274	2	10	10	CD
9935	3274	3	to	to	TO
9935	3274	4	15	15	CD
9935	3274	5	minutes	minute	NNS
9935	3274	6	in	in	IN
9935	3274	7	a	a	DT
9935	3274	8	moderately	moderately	RB
9935	3274	9	hot	hot	JJ
9935	3274	10	oven	oven	NN
9935	3274	11	.	.	.
9935	3275	1	[	[	-LRB-
9935	3275	2	Illustration	illustration	NN
9935	3275	3	:	:	:
9935	3275	4	Fig	Fig	NNP
9935	3275	5	.	.	.
9935	3276	1	22	22	LS
9935	3276	2	]	]	-RRB-
9935	3276	3	[	[	-LRB-
9935	3276	4	Illustration	illustration	NN
9935	3276	5	:	:	:
9935	3276	6	Fig	Fig	NNP
9935	3276	7	.	.	.
9935	3277	1	23	23	CD
9935	3277	2	]	]	-RRB-
9935	3277	3	92	92	CD
9935	3277	4	.	.	.
9935	3278	1	CINNAMON	CINNAMON	NNS
9935	3278	2	ROLLS.--To	ROLLS.--To	NNP
9935	3278	3	make	make	VBP
9935	3278	4	cinnamon	cinnamon	JJ
9935	3278	5	rolls	roll	NNS
9935	3278	6	,	,	,
9935	3278	7	which	which	WDT
9935	3278	8	are	be	VBP
9935	3278	9	preferred	prefer	VBN
9935	3278	10	by	by	IN
9935	3278	11	some	some	DT
9935	3278	12	persons	person	NNS
9935	3278	13	to	to	IN
9935	3278	14	coffee	coffee	NN
9935	3278	15	cake	cake	NN
9935	3278	16	,	,	,
9935	3278	17	use	use	NN
9935	3278	18	may	may	MD
9935	3278	19	be	be	VB
9935	3278	20	made	make	VBN
9935	3278	21	of	of	IN
9935	3278	22	the	the	DT
9935	3278	23	preceding	precede	VBG
9935	3278	24	coffee	coffee	NN
9935	3278	25	-	-	HYPH
9935	3278	26	cake	cake	NN
9935	3278	27	recipe	recipe	NN
9935	3278	28	.	.	.
9935	3279	1	However	however	RB
9935	3279	2	,	,	,
9935	3279	3	instead	instead	RB
9935	3279	4	of	of	IN
9935	3279	5	rolling	roll	VBG
9935	3279	6	the	the	DT
9935	3279	7	dough	dough	NN
9935	3279	8	1/2	1/2	CD
9935	3279	9	inch	inch	NN
9935	3279	10	thick	thick	JJ
9935	3279	11	,	,	,
9935	3279	12	roll	roll	VBP
9935	3279	13	it	-PRON-	PRP
9935	3279	14	1/4	1/4	CD
9935	3279	15	inch	inch	NN
9935	3279	16	thick	thick	JJ
9935	3279	17	and	and	CC
9935	3279	18	brush	brush	VBP
9935	3279	19	it	-PRON-	PRP
9935	3279	20	with	with	IN
9935	3279	21	melted	melted	JJ
9935	3279	22	butter	butter	NN
9935	3279	23	.	.	.
9935	3280	1	Then	then	RB
9935	3280	2	sprinkle	sprinkle	VB
9935	3280	3	it	-PRON-	PRP
9935	3280	4	with	with	IN
9935	3280	5	1	1	CD
9935	3280	6	tablespoonful	tablespoonful	JJ
9935	3280	7	of	of	IN
9935	3280	8	cinnamon	cinnamon	NN
9935	3280	9	,	,	,
9935	3280	10	1/2	1/2	CD
9935	3280	11	cupful	cupful	NN
9935	3280	12	of	of	IN
9935	3280	13	light	light	JJ
9935	3280	14	-	-	HYPH
9935	3280	15	brown	brown	JJ
9935	3280	16	sugar	sugar	NN
9935	3280	17	,	,	,
9935	3280	18	and	and	CC
9935	3280	19	1/2	1/2	CD
9935	3280	20	cupful	cupful	NN
9935	3280	21	of	of	IN
9935	3280	22	chopped	chop	VBN
9935	3280	23	raisins	raisin	NNS
9935	3280	24	.	.	.
9935	3281	1	Next	next	RB
9935	3281	2	,	,	,
9935	3281	3	roll	roll	VB
9935	3281	4	this	this	DT
9935	3281	5	as	as	IN
9935	3281	6	a	a	DT
9935	3281	7	jelly	jelly	JJ
9935	3281	8	roll	roll	NN
9935	3281	9	and	and	CC
9935	3281	10	cut	cut	VB
9935	3281	11	the	the	DT
9935	3281	12	roll	roll	NN
9935	3281	13	into	into	IN
9935	3281	14	1/2-inch	1/2-inch	CD
9935	3281	15	slices	slice	NNS
9935	3281	16	,	,	,
9935	3281	17	as	as	IN
9935	3281	18	shown	show	VBN
9935	3281	19	in	in	IN
9935	3281	20	Fig	Fig	NNP
9935	3281	21	.	.	.
9935	3282	1	22	22	CD
9935	3282	2	.	.	.
9935	3283	1	Place	place	VB
9935	3283	2	these	these	DT
9935	3283	3	slices	slice	NNS
9935	3283	4	close	close	VBP
9935	3283	5	together	together	RB
9935	3283	6	in	in	IN
9935	3283	7	a	a	DT
9935	3283	8	shallow	shallow	JJ
9935	3283	9	pan	pan	NN
9935	3283	10	and	and	CC
9935	3283	11	let	let	VB
9935	3283	12	them	-PRON-	PRP
9935	3283	13	rise	rise	VB
9935	3283	14	until	until	IN
9935	3283	15	they	-PRON-	PRP
9935	3283	16	are	be	VBP
9935	3283	17	light	light	JJ
9935	3283	18	,	,	,
9935	3283	19	as	as	IN
9935	3283	20	in	in	IN
9935	3283	21	Fig	Fig	NNP
9935	3283	22	.	.	.
9935	3284	1	23	23	CD
9935	3284	2	.	.	.
9935	3285	1	Then	then	RB
9935	3285	2	bake	bake	VB
9935	3285	3	them	-PRON-	PRP
9935	3285	4	in	in	IN
9935	3285	5	a	a	DT
9935	3285	6	hot	hot	JJ
9935	3285	7	oven	oven	NN
9935	3285	8	for	for	IN
9935	3285	9	about	about	RB
9935	3285	10	15	15	CD
9935	3285	11	minutes	minute	NNS
9935	3285	12	.	.	.
9935	3286	1	TOAST	TOAST	NNP
9935	3286	2	93	93	CD
9935	3286	3	.	.	.
9935	3287	1	As	as	IN
9935	3287	2	every	every	DT
9935	3287	3	one	one	NN
9935	3287	4	knows	know	VBZ
9935	3287	5	,	,	,
9935	3287	6	TOAST	TOAST	NNP
9935	3287	7	is	be	VBZ
9935	3287	8	sliced	slice	VBN
9935	3287	9	bread	bread	NN
9935	3287	10	browned	brown	VBN
9935	3287	11	by	by	IN
9935	3287	12	means	mean	NNS
9935	3287	13	of	of	IN
9935	3287	14	heat	heat	NN
9935	3287	15	.	.	.
9935	3288	1	To	to	TO
9935	3288	2	make	make	VB
9935	3288	3	toast	toast	NN
9935	3288	4	is	be	VBZ
9935	3288	5	not	not	RB
9935	3288	6	a	a	DT
9935	3288	7	difficult	difficult	JJ
9935	3288	8	process	process	NN
9935	3288	9	,	,	,
9935	3288	10	but	but	CC
9935	3288	11	a	a	DT
9935	3288	12	certain	certain	JJ
9935	3288	13	amount	amount	NN
9935	3288	14	of	of	IN
9935	3288	15	care	care	NN
9935	3288	16	must	must	MD
9935	3288	17	be	be	VB
9935	3288	18	exercised	exercise	VBN
9935	3288	19	if	if	IN
9935	3288	20	good	good	JJ
9935	3288	21	results	result	NNS
9935	3288	22	are	be	VBP
9935	3288	23	desired	desire	VBN
9935	3288	24	.	.	.
9935	3289	1	The	the	DT
9935	3289	2	slices	slice	NNS
9935	3289	3	used	use	VBN
9935	3289	4	for	for	IN
9935	3289	5	toast	toast	NN
9935	3289	6	may	may	MD
9935	3289	7	be	be	VB
9935	3289	8	cut	cut	VBN
9935	3289	9	thick	thick	JJ
9935	3289	10	or	or	CC
9935	3289	11	thin	thin	JJ
9935	3289	12	,	,	,
9935	3289	13	depending	depend	VBG
9935	3289	14	on	on	IN
9935	3289	15	whether	whether	IN
9935	3289	16	the	the	DT
9935	3289	17	persons	person	NNS
9935	3289	18	for	for	IN
9935	3289	19	whom	whom	WP
9935	3289	20	the	the	DT
9935	3289	21	toast	toast	NN
9935	3289	22	is	be	VBZ
9935	3289	23	made	make	VBN
9935	3289	24	prefer	prefer	VBP
9935	3289	25	a	a	DT
9935	3289	26	soft	soft	JJ
9935	3289	27	or	or	CC
9935	3289	28	a	a	DT
9935	3289	29	dry	dry	JJ
9935	3289	30	toast	toast	NN
9935	3289	31	and	and	CC
9935	3289	32	whether	whether	IN
9935	3289	33	the	the	DT
9935	3289	34	digestibility	digestibility	NN
9935	3289	35	of	of	IN
9935	3289	36	the	the	DT
9935	3289	37	toast	toast	NN
9935	3289	38	is	be	VBZ
9935	3289	39	to	to	TO
9935	3289	40	be	be	VB
9935	3289	41	taken	take	VBN
9935	3289	42	into	into	IN
9935	3289	43	consideration	consideration	NN
9935	3289	44	.	.	.
9935	3290	1	If	if	IN
9935	3290	2	thick	thick	JJ
9935	3290	3	slices	slice	NNS
9935	3290	4	are	be	VBP
9935	3290	5	used	use	VBN
9935	3290	6	and	and	CC
9935	3290	7	they	-PRON-	PRP
9935	3290	8	are	be	VBP
9935	3290	9	toasted	toast	VBN
9935	3290	10	the	the	DT
9935	3290	11	usual	usual	JJ
9935	3290	12	length	length	NN
9935	3290	13	of	of	IN
9935	3290	14	time	time	NN
9935	3290	15	necessary	necessary	JJ
9935	3290	16	to	to	TO
9935	3290	17	make	make	VB
9935	3290	18	the	the	DT
9935	3290	19	surfaces	surface	NNS
9935	3290	20	brown	brown	NNP
9935	3290	21	,	,	,
9935	3290	22	the	the	DT
9935	3290	23	centre	centre	NN
9935	3290	24	of	of	IN
9935	3290	25	the	the	DT
9935	3290	26	slices	slice	NNS
9935	3290	27	will	will	MD
9935	3290	28	remain	remain	VB
9935	3290	29	soft	soft	JJ
9935	3290	30	.	.	.
9935	3291	1	Toast	toast	NN
9935	3291	2	made	make	VBN
9935	3291	3	of	of	IN
9935	3291	4	thin	thin	JJ
9935	3291	5	slices	slice	NNS
9935	3291	6	and	and	CC
9935	3291	7	toasted	toast	VBD
9935	3291	8	over	over	IN
9935	3291	9	a	a	DT
9935	3291	10	slow	slow	JJ
9935	3291	11	fire	fire	NN
9935	3291	12	becomes	become	VBZ
9935	3291	13	dry	dry	JJ
9935	3291	14	and	and	CC
9935	3291	15	crisp	crisp	JJ
9935	3291	16	during	during	IN
9935	3291	17	the	the	DT
9935	3291	18	process	process	NN
9935	3291	19	of	of	IN
9935	3291	20	browning	brown	VBG
9935	3291	21	and	and	CC
9935	3291	22	is	be	VBZ
9935	3291	23	more	more	RBR
9935	3291	24	digestible	digestible	JJ
9935	3291	25	than	than	IN
9935	3291	26	that	that	DT
9935	3291	27	which	which	WDT
9935	3291	28	is	be	VBZ
9935	3291	29	moist	moist	JJ
9935	3291	30	.	.	.
9935	3292	1	Such	such	JJ
9935	3292	2	toast	toast	NN
9935	3292	3	will	will	MD
9935	3292	4	not	not	RB
9935	3292	5	lose	lose	VB
9935	3292	6	its	-PRON-	PRP$
9935	3292	7	crispness	crispness	NN
9935	3292	8	unless	unless	IN
9935	3292	9	the	the	DT
9935	3292	10	pieces	piece	NNS
9935	3292	11	are	be	VBP
9935	3292	12	piled	pile	VBN
9935	3292	13	in	in	IN
9935	3292	14	a	a	DT
9935	3292	15	heap	heap	NN
9935	3292	16	while	while	IN
9935	3292	17	they	-PRON-	PRP
9935	3292	18	are	be	VBP
9935	3292	19	hot	hot	JJ
9935	3292	20	and	and	CC
9935	3292	21	are	be	VBP
9935	3292	22	allowed	allow	VBN
9935	3292	23	to	to	TO
9935	3292	24	soften	soften	VB
9935	3292	25	from	from	IN
9935	3292	26	the	the	DT
9935	3292	27	moisture	moisture	NN
9935	3292	28	that	that	WDT
9935	3292	29	collects	collect	VBZ
9935	3292	30	.	.	.
9935	3293	1	While	while	IN
9935	3293	2	toast	toast	NN
9935	3293	3	is	be	VBZ
9935	3293	4	usually	usually	RB
9935	3293	5	served	serve	VBN
9935	3293	6	in	in	IN
9935	3293	7	the	the	DT
9935	3293	8	form	form	NN
9935	3293	9	of	of	IN
9935	3293	10	slices	slice	NNS
9935	3293	11	,	,	,
9935	3293	12	just	just	RB
9935	3293	13	as	as	IN
9935	3293	14	they	-PRON-	PRP
9935	3293	15	are	be	VBP
9935	3293	16	cut	cut	VBN
9935	3293	17	from	from	IN
9935	3293	18	the	the	DT
9935	3293	19	loaf	loaf	NN
9935	3293	20	,	,	,
9935	3293	21	the	the	DT
9935	3293	22	pieces	piece	NNS
9935	3293	23	may	may	MD
9935	3293	24	be	be	VB
9935	3293	25	cut	cut	VBN
9935	3293	26	into	into	IN
9935	3293	27	shapes	shape	NNS
9935	3293	28	of	of	IN
9935	3293	29	various	various	JJ
9935	3293	30	kinds	kind	NNS
9935	3293	31	;	;	:
9935	3293	32	in	in	IN
9935	3293	33	fact	fact	NN
9935	3293	34	,	,	,
9935	3293	35	toast	toast	NN
9935	3293	36	becomes	become	VBZ
9935	3293	37	more	more	RBR
9935	3293	38	attractive	attractive	JJ
9935	3293	39	if	if	IN
9935	3293	40	it	-PRON-	PRP
9935	3293	41	is	be	VBZ
9935	3293	42	cut	cut	VBN
9935	3293	43	in	in	IN
9935	3293	44	unusual	unusual	JJ
9935	3293	45	shapes	shape	NNS
9935	3293	46	.	.	.
9935	3294	1	The	the	DT
9935	3294	2	crust	crust	NN
9935	3294	3	of	of	IN
9935	3294	4	toast	toast	NN
9935	3294	5	may	may	MD
9935	3294	6	be	be	VB
9935	3294	7	trimmed	trim	VBN
9935	3294	8	off	off	RP
9935	3294	9	or	or	CC
9935	3294	10	left	leave	VBD
9935	3294	11	on	on	RP
9935	3294	12	,	,	,
9935	3294	13	as	as	IN
9935	3294	14	desired	desire	VBN
9935	3294	15	.	.	.
9935	3295	1	94	94	CD
9935	3295	2	.	.	.
9935	3296	1	If	if	IN
9935	3296	2	the	the	DT
9935	3296	3	best	good	JJS
9935	3296	4	results	result	NNS
9935	3296	5	are	be	VBP
9935	3296	6	desired	desire	VBN
9935	3296	7	in	in	IN
9935	3296	8	the	the	DT
9935	3296	9	making	making	NN
9935	3296	10	of	of	IN
9935	3296	11	toast	toast	NN
9935	3296	12	,	,	,
9935	3296	13	considerable	considerable	JJ
9935	3296	14	attention	attention	NN
9935	3296	15	must	must	MD
9935	3296	16	be	be	VB
9935	3296	17	given	give	VBN
9935	3296	18	to	to	IN
9935	3296	19	the	the	DT
9935	3296	20	heat	heat	NN
9935	3296	21	that	that	WDT
9935	3296	22	is	be	VBZ
9935	3296	23	to	to	TO
9935	3296	24	produce	produce	VB
9935	3296	25	the	the	DT
9935	3296	26	toast	toast	NN
9935	3296	27	.	.	.
9935	3297	1	Whatever	whatever	WDT
9935	3297	2	kind	kind	NN
9935	3297	3	is	be	VBZ
9935	3297	4	employed	employ	VBN
9935	3297	5	,	,	,
9935	3297	6	it	-PRON-	PRP
9935	3297	7	should	should	MD
9935	3297	8	be	be	VB
9935	3297	9	steady	steady	JJ
9935	3297	10	and	and	CC
9935	3297	11	without	without	IN
9935	3297	12	flame	flame	NN
9935	3297	13	.	.	.
9935	3298	1	Before	before	IN
9935	3298	2	a	a	DT
9935	3298	3	coal	coal	NN
9935	3298	4	or	or	CC
9935	3298	5	a	a	DT
9935	3298	6	coke	coke	NN
9935	3298	7	fire	fire	NN
9935	3298	8	is	be	VBZ
9935	3298	9	used	use	VBN
9935	3298	10	for	for	IN
9935	3298	11	this	this	DT
9935	3298	12	purpose	purpose	NN
9935	3298	13	,	,	,
9935	3298	14	it	-PRON-	PRP
9935	3298	15	should	should	MD
9935	3298	16	be	be	VB
9935	3298	17	allowed	allow	VBN
9935	3298	18	to	to	TO
9935	3298	19	burn	burn	VB
9935	3298	20	down	down	RP
9935	3298	21	until	until	IN
9935	3298	22	the	the	DT
9935	3298	23	flame	flame	NN
9935	3298	24	is	be	VBZ
9935	3298	25	gone	go	VBN
9935	3298	26	and	and	CC
9935	3298	27	the	the	DT
9935	3298	28	coals	coal	NNS
9935	3298	29	are	be	VBP
9935	3298	30	hot	hot	JJ
9935	3298	31	enough	enough	RB
9935	3298	32	to	to	TO
9935	3298	33	reflect	reflect	VB
9935	3298	34	the	the	DT
9935	3298	35	heat	heat	NN
9935	3298	36	for	for	IN
9935	3298	37	toasting	toast	VBG
9935	3298	38	.	.	.
9935	3299	1	If	if	IN
9935	3299	2	a	a	DT
9935	3299	3	gas	gas	NN
9935	3299	4	toaster	toaster	NN
9935	3299	5	is	be	VBZ
9935	3299	6	used	use	VBN
9935	3299	7	,	,	,
9935	3299	8	the	the	DT
9935	3299	9	gas	gas	NN
9935	3299	10	should	should	MD
9935	3299	11	be	be	VB
9935	3299	12	turned	turn	VBN
9935	3299	13	sufficiently	sufficiently	RB
9935	3299	14	low	low	JJ
9935	3299	15	for	for	IN
9935	3299	16	the	the	DT
9935	3299	17	bread	bread	NN
9935	3299	18	to	to	TO
9935	3299	19	brown	brown	NNP
9935	3299	20	slowly	slowly	RB
9935	3299	21	.	.	.
9935	3300	1	Very	very	RB
9935	3300	2	good	good	JJ
9935	3300	3	results	result	NNS
9935	3300	4	are	be	VBP
9935	3300	5	obtained	obtain	VBN
9935	3300	6	from	from	IN
9935	3300	7	the	the	DT
9935	3300	8	use	use	NN
9935	3300	9	of	of	IN
9935	3300	10	an	an	DT
9935	3300	11	electric	electric	JJ
9935	3300	12	toaster	toaster	NN
9935	3300	13	,	,	,
9935	3300	14	also	also	RB
9935	3300	15	.	.	.
9935	3301	1	This	this	DT
9935	3301	2	device	device	NN
9935	3301	3	has	have	VBZ
9935	3301	4	become	become	VBN
9935	3301	5	a	a	DT
9935	3301	6	rather	rather	RB
9935	3301	7	common	common	JJ
9935	3301	8	household	household	NN
9935	3301	9	article	article	NN
9935	3301	10	where	where	WRB
9935	3301	11	electricity	electricity	NN
9935	3301	12	is	be	VBZ
9935	3301	13	used	use	VBN
9935	3301	14	in	in	IN
9935	3301	15	the	the	DT
9935	3301	16	home	home	NN
9935	3301	17	,	,	,
9935	3301	18	and	and	CC
9935	3301	19	by	by	IN
9935	3301	20	means	mean	NNS
9935	3301	21	of	of	IN
9935	3301	22	it	-PRON-	PRP
9935	3301	23	the	the	DT
9935	3301	24	toast	toast	NN
9935	3301	25	can	can	MD
9935	3301	26	be	be	VB
9935	3301	27	made	make	VBN
9935	3301	28	on	on	IN
9935	3301	29	the	the	DT
9935	3301	30	table	table	NN
9935	3301	31	and	and	CC
9935	3301	32	served	serve	VBD
9935	3301	33	while	while	IN
9935	3301	34	it	-PRON-	PRP
9935	3301	35	is	be	VBZ
9935	3301	36	fresh	fresh	JJ
9935	3301	37	and	and	CC
9935	3301	38	hot	hot	JJ
9935	3301	39	.	.	.
9935	3302	1	In	in	IN
9935	3302	2	whatever	whatever	WDT
9935	3302	3	way	way	NN
9935	3302	4	toast	toast	NN
9935	3302	5	is	be	VBZ
9935	3302	6	made	make	VBN
9935	3302	7	,	,	,
9935	3302	8	it	-PRON-	PRP
9935	3302	9	will	will	MD
9935	3302	10	lose	lose	VB
9935	3302	11	much	much	JJ
9935	3302	12	of	of	IN
9935	3302	13	its	-PRON-	PRP$
9935	3302	14	attractiveness	attractiveness	NN
9935	3302	15	unless	unless	IN
9935	3302	16	it	-PRON-	PRP
9935	3302	17	is	be	VBZ
9935	3302	18	served	serve	VBN
9935	3302	19	while	while	IN
9935	3302	20	it	-PRON-	PRP
9935	3302	21	is	be	VBZ
9935	3302	22	fresh	fresh	JJ
9935	3302	23	and	and	CC
9935	3302	24	before	before	IN
9935	3302	25	it	-PRON-	PRP
9935	3302	26	loses	lose	VBZ
9935	3302	27	its	-PRON-	PRP$
9935	3302	28	heat	heat	NN
9935	3302	29	.	.	.
9935	3303	1	If	if	IN
9935	3303	2	toast	toast	NN
9935	3303	3	becomes	become	VBZ
9935	3303	4	burned	burn	VBN
9935	3303	5	,	,	,
9935	3303	6	either	either	CC
9935	3303	7	from	from	IN
9935	3303	8	a	a	DT
9935	3303	9	flame	flame	NN
9935	3303	10	that	that	WDT
9935	3303	11	is	be	VBZ
9935	3303	12	too	too	RB
9935	3303	13	hot	hot	JJ
9935	3303	14	or	or	CC
9935	3303	15	from	from	IN
9935	3303	16	inattention	inattention	NN
9935	3303	17	on	on	IN
9935	3303	18	the	the	DT
9935	3303	19	part	part	NN
9935	3303	20	of	of	IN
9935	3303	21	the	the	DT
9935	3303	22	person	person	NN
9935	3303	23	who	who	WP
9935	3303	24	is	be	VBZ
9935	3303	25	preparing	prepare	VBG
9935	3303	26	it	-PRON-	PRP
9935	3303	27	,	,	,
9935	3303	28	it	-PRON-	PRP
9935	3303	29	may	may	MD
9935	3303	30	be	be	VB
9935	3303	31	made	make	VBN
9935	3303	32	fit	fit	JJ
9935	3303	33	for	for	IN
9935	3303	34	use	use	NN
9935	3303	35	by	by	IN
9935	3303	36	scraping	scrape	VBG
9935	3303	37	it	-PRON-	PRP
9935	3303	38	lightly	lightly	RB
9935	3303	39	with	with	IN
9935	3303	40	a	a	DT
9935	3303	41	knife	knife	NN
9935	3303	42	or	or	CC
9935	3303	43	by	by	IN
9935	3303	44	rubbing	rub	VBG
9935	3303	45	it	-PRON-	PRP
9935	3303	46	across	across	IN
9935	3303	47	a	a	DT
9935	3303	48	grater	grater	NN
9935	3303	49	,	,	,
9935	3303	50	so	so	IN
9935	3303	51	as	as	IN
9935	3303	52	to	to	TO
9935	3303	53	remove	remove	VB
9935	3303	54	the	the	DT
9935	3303	55	burned	burn	VBN
9935	3303	56	portion	portion	NN
9935	3303	57	.	.	.
9935	3304	1	95	95	CD
9935	3304	2	.	.	.
9935	3305	1	MILK	MILK	NNP
9935	3305	2	TOAST.--Milk	TOAST.--Milk	NNP
9935	3305	3	and	and	CC
9935	3305	4	toast	toast	NN
9935	3305	5	make	make	VBP
9935	3305	6	a	a	DT
9935	3305	7	combination	combination	NN
9935	3305	8	that	that	WDT
9935	3305	9	is	be	VBZ
9935	3305	10	liked	like	VBN
9935	3305	11	by	by	IN
9935	3305	12	many	many	JJ
9935	3305	13	persons	person	NNS
9935	3305	14	,	,	,
9935	3305	15	and	and	CC
9935	3305	16	when	when	WRB
9935	3305	17	these	these	DT
9935	3305	18	two	two	CD
9935	3305	19	foods	food	NNS
9935	3305	20	are	be	VBP
9935	3305	21	combined	combine	VBN
9935	3305	22	the	the	DT
9935	3305	23	result	result	NN
9935	3305	24	is	be	VBZ
9935	3305	25	known	know	VBN
9935	3305	26	as	as	IN
9935	3305	27	milk	milk	NN
9935	3305	28	toast	toast	NN
9935	3305	29	.	.	.
9935	3306	1	To	to	TO
9935	3306	2	make	make	VB
9935	3306	3	milk	milk	NN
9935	3306	4	toast	toast	NN
9935	3306	5	,	,	,
9935	3306	6	simply	simply	RB
9935	3306	7	pour	pour	VB
9935	3306	8	over	over	IN
9935	3306	9	the	the	DT
9935	3306	10	toast	toast	NNP
9935	3306	11	rich	rich	JJ
9935	3306	12	milk	milk	NN
9935	3306	13	that	that	WDT
9935	3306	14	has	have	VBZ
9935	3306	15	been	be	VBN
9935	3306	16	heated	heat	VBN
9935	3306	17	and	and	CC
9935	3306	18	seasoned	season	VBN
9935	3306	19	with	with	IN
9935	3306	20	salt	salt	NN
9935	3306	21	,	,	,
9935	3306	22	a	a	DT
9935	3306	23	little	little	JJ
9935	3306	24	sugar	sugar	NN
9935	3306	25	,	,	,
9935	3306	26	and	and	CC
9935	3306	27	a	a	DT
9935	3306	28	little	little	JJ
9935	3306	29	butter	butter	NN
9935	3306	30	.	.	.
9935	3307	1	Thin	thin	JJ
9935	3307	2	white	white	JJ
9935	3307	3	sauce	sauce	NN
9935	3307	4	may	may	MD
9935	3307	5	also	also	RB
9935	3307	6	be	be	VB
9935	3307	7	used	use	VBN
9935	3307	8	for	for	IN
9935	3307	9	this	this	DT
9935	3307	10	purpose	purpose	NN
9935	3307	11	if	if	IN
9935	3307	12	desired	desire	VBN
9935	3307	13	.	.	.
9935	3308	1	96	96	CD
9935	3308	2	.	.	.
9935	3309	1	FRENCH	FRENCH	NNS
9935	3309	2	TOAST.--Possibly	toast.--possibly	RB
9935	3309	3	no	no	DT
9935	3309	4	dish	dish	NN
9935	3309	5	in	in	IN
9935	3309	6	which	which	WDT
9935	3309	7	toast	toast	NN
9935	3309	8	is	be	VBZ
9935	3309	9	used	use	VBN
9935	3309	10	is	be	VBZ
9935	3309	11	better	well	RBR
9935	3309	12	known	know	VBN
9935	3309	13	than	than	IN
9935	3309	14	the	the	DT
9935	3309	15	so	so	RB
9935	3309	16	-	-	HYPH
9935	3309	17	called	call	VBN
9935	3309	18	French	french	JJ
9935	3309	19	toast	toast	NN
9935	3309	20	.	.	.
9935	3310	1	Both	both	DT
9935	3310	2	milk	milk	NN
9935	3310	3	and	and	CC
9935	3310	4	egg	egg	NN
9935	3310	5	are	be	VBP
9935	3310	6	used	use	VBN
9935	3310	7	in	in	IN
9935	3310	8	making	make	VBG
9935	3310	9	this	this	DT
9935	3310	10	dish	dish	NN
9935	3310	11	,	,	,
9935	3310	12	and	and	CC
9935	3310	13	these	these	DT
9935	3310	14	of	of	IN
9935	3310	15	course	course	NN
9935	3310	16	add	add	VB
9935	3310	17	to	to	IN
9935	3310	18	the	the	DT
9935	3310	19	food	food	NN
9935	3310	20	value	value	NN
9935	3310	21	of	of	IN
9935	3310	22	the	the	DT
9935	3310	23	bread	bread	NN
9935	3310	24	.	.	.
9935	3311	1	French	french	JJ
9935	3311	2	toast	toast	NN
9935	3311	3	made	make	VBD
9935	3311	4	according	accord	VBG
9935	3311	5	to	to	IN
9935	3311	6	the	the	DT
9935	3311	7	following	following	JJ
9935	3311	8	recipe	recipe	NN
9935	3311	9	will	will	MD
9935	3311	10	prove	prove	VB
9935	3311	11	very	very	RB
9935	3311	12	satisfactory	satisfactory	JJ
9935	3311	13	.	.	.
9935	3312	1	FRENCH	french	JJ
9935	3312	2	TOAST	TOAST	NNP
9935	3312	3	(	(	-LRB-
9935	3312	4	Sufficient	sufficient	JJ
9935	3312	5	to	to	TO
9935	3312	6	Serve	serve	VB
9935	3312	7	Eight	eight	CD
9935	3312	8	)	)	-RRB-
9935	3312	9	1	1	CD
9935	3312	10	egg	egg	NN
9935	3312	11	1	1	CD
9935	3312	12	c.	c.	NN
9935	3312	13	milk	milk	NN
9935	3312	14	2	2	CD
9935	3312	15	tsp	tsp	NN
9935	3312	16	.	.	.
9935	3313	1	sugar	sugar	NNP
9935	3313	2	8	8	CD
9935	3313	3	slices	slice	NNS
9935	3313	4	of	of	IN
9935	3313	5	bread	bread	NN
9935	3313	6	1/2	1/2	CD
9935	3313	7	tsp	tsp	NN
9935	3313	8	.	.	.
9935	3314	1	salt	salt	NN
9935	3314	2	Beat	beat	VB
9935	3314	3	the	the	DT
9935	3314	4	egg	egg	NN
9935	3314	5	and	and	CC
9935	3314	6	add	add	VB
9935	3314	7	it	-PRON-	PRP
9935	3314	8	to	to	IN
9935	3314	9	the	the	DT
9935	3314	10	milk	milk	NN
9935	3314	11	,	,	,
9935	3314	12	salt	salt	NN
9935	3314	13	,	,	,
9935	3314	14	and	and	CC
9935	3314	15	sugar	sugar	NN
9935	3314	16	.	.	.
9935	3315	1	Dip	dip	VB
9935	3315	2	each	each	DT
9935	3315	3	slice	slice	NN
9935	3315	4	of	of	IN
9935	3315	5	bread	bread	NN
9935	3315	6	into	into	IN
9935	3315	7	this	this	DT
9935	3315	8	liquid	liquid	NN
9935	3315	9	,	,	,
9935	3315	10	turn	turn	VB
9935	3315	11	it	-PRON-	PRP
9935	3315	12	quickly	quickly	RB
9935	3315	13	,	,	,
9935	3315	14	and	and	CC
9935	3315	15	then	then	RB
9935	3315	16	remove	remove	VB
9935	3315	17	it	-PRON-	PRP
9935	3315	18	.	.	.
9935	3316	1	Place	place	VB
9935	3316	2	the	the	DT
9935	3316	3	bread	bread	NN
9935	3316	4	thus	thus	RB
9935	3316	5	dipped	dip	VBD
9935	3316	6	in	in	IN
9935	3316	7	a	a	DT
9935	3316	8	hot	hot	JJ
9935	3316	9	frying	frying	NN
9935	3316	10	pan	pan	NN
9935	3316	11	and	and	CC
9935	3316	12	sautÃ	sautÃ	NNP
9935	3316	13	©	©	NNP
9935	3316	14	it	-PRON-	PRP
9935	3316	15	until	until	IN
9935	3316	16	the	the	DT
9935	3316	17	under	under	JJ
9935	3316	18	side	side	NN
9935	3316	19	is	be	VBZ
9935	3316	20	brown	brown	JJ
9935	3316	21	;	;	:
9935	3316	22	then	then	RB
9935	3316	23	turn	turn	VB
9935	3316	24	it	-PRON-	PRP
9935	3316	25	and	and	CC
9935	3316	26	brown	brown	VB
9935	3316	27	the	the	DT
9935	3316	28	other	other	JJ
9935	3316	29	side	side	NN
9935	3316	30	.	.	.
9935	3317	1	Serve	serve	VB
9935	3317	2	hot	hot	JJ
9935	3317	3	with	with	IN
9935	3317	4	sirup	sirup	NN
9935	3317	5	or	or	CC
9935	3317	6	jelly	jelly	NN
9935	3317	7	.	.	.
9935	3318	1	LEFT	left	JJ
9935	3318	2	-	-	HYPH
9935	3318	3	OVER	over	NN
9935	3318	4	BREAD	BREAD	NNP
9935	3318	5	97	97	CD
9935	3318	6	.	.	.
9935	3319	1	Bread	bread	NN
9935	3319	2	that	that	WDT
9935	3319	3	has	have	VBZ
9935	3319	4	become	become	VBN
9935	3319	5	stale	stale	JJ
9935	3319	6	need	nee	MD
9935	3319	7	not	not	RB
9935	3319	8	be	be	VB
9935	3319	9	wasted	waste	VBN
9935	3319	10	,	,	,
9935	3319	11	for	for	IN
9935	3319	12	there	there	EX
9935	3319	13	are	be	VBP
9935	3319	14	many	many	JJ
9935	3319	15	uses	use	NNS
9935	3319	16	to	to	TO
9935	3319	17	which	which	WDT
9935	3319	18	it	-PRON-	PRP
9935	3319	19	may	may	MD
9935	3319	20	be	be	VB
9935	3319	21	put	put	VBN
9935	3319	22	.	.	.
9935	3320	1	As	as	IN
9935	3320	2	such	such	JJ
9935	3320	3	bread	bread	NN
9935	3320	4	has	have	VBZ
9935	3320	5	lost	lose	VBN
9935	3320	6	much	much	JJ
9935	3320	7	of	of	IN
9935	3320	8	its	-PRON-	PRP$
9935	3320	9	moisture	moisture	NN
9935	3320	10	,	,	,
9935	3320	11	it	-PRON-	PRP
9935	3320	12	is	be	VBZ
9935	3320	13	desirable	desirable	JJ
9935	3320	14	for	for	IN
9935	3320	15	toast	toast	NN
9935	3320	16	,	,	,
9935	3320	17	for	for	IN
9935	3320	18	it	-PRON-	PRP
9935	3320	19	browns	brown	VBZ
9935	3320	20	more	more	RBR
9935	3320	21	quickly	quickly	RB
9935	3320	22	and	and	CC
9935	3320	23	makes	make	VBZ
9935	3320	24	crisper	crisper	JJ
9935	3320	25	toast	toast	NN
9935	3320	26	than	than	IN
9935	3320	27	fresh	fresh	JJ
9935	3320	28	bread	bread	NN
9935	3320	29	.	.	.
9935	3321	1	Thick	thick	JJ
9935	3321	2	slices	slice	NNS
9935	3321	3	of	of	IN
9935	3321	4	it	-PRON-	PRP
9935	3321	5	may	may	MD
9935	3321	6	also	also	RB
9935	3321	7	be	be	VB
9935	3321	8	cut	cut	VBN
9935	3321	9	into	into	IN
9935	3321	10	cubes	cube	NNS
9935	3321	11	or	or	CC
9935	3321	12	long	long	JJ
9935	3321	13	,	,	,
9935	3321	14	narrow	narrow	JJ
9935	3321	15	strips	strip	NNS
9935	3321	16	and	and	CC
9935	3321	17	then	then	RB
9935	3321	18	toasted	toast	VBD
9935	3321	19	on	on	IN
9935	3321	20	all	all	DT
9935	3321	21	sides	side	NNS
9935	3321	22	,	,	,
9935	3321	23	to	to	TO
9935	3321	24	be	be	VB
9935	3321	25	served	serve	VBN
9935	3321	26	with	with	IN
9935	3321	27	soup	soup	NN
9935	3321	28	instead	instead	RB
9935	3321	29	of	of	IN
9935	3321	30	crackers	cracker	NNS
9935	3321	31	.	.	.
9935	3322	1	Still	still	RB
9935	3322	2	another	another	DT
9935	3322	3	use	use	NN
9935	3322	4	that	that	WDT
9935	3322	5	can	can	MD
9935	3322	6	be	be	VB
9935	3322	7	made	make	VBN
9935	3322	8	of	of	IN
9935	3322	9	stale	stale	JJ
9935	3322	10	bread	bread	NN
9935	3322	11	is	be	VBZ
9935	3322	12	to	to	TO
9935	3322	13	toast	toast	VB
9935	3322	14	it	-PRON-	PRP
9935	3322	15	and	and	CC
9935	3322	16	then	then	RB
9935	3322	17	cut	cut	VB
9935	3322	18	it	-PRON-	PRP
9935	3322	19	into	into	IN
9935	3322	20	triangular	triangular	JJ
9935	3322	21	pieces	piece	NNS
9935	3322	22	to	to	TO
9935	3322	23	be	be	VB
9935	3322	24	served	serve	VBN
9935	3322	25	with	with	IN
9935	3322	26	creamed	creamed	JJ
9935	3322	27	dishes	dish	NNS
9935	3322	28	or	or	CC
9935	3322	29	used	use	VBD
9935	3322	30	as	as	IN
9935	3322	31	a	a	DT
9935	3322	32	garnish	garnish	NN
9935	3322	33	for	for	IN
9935	3322	34	meats	meat	NNS
9935	3322	35	,	,	,
9935	3322	36	eggs	egg	NNS
9935	3322	37	,	,	,
9935	3322	38	and	and	CC
9935	3322	39	various	various	JJ
9935	3322	40	entrÃ	entrÃ	NNP
9935	3322	41	©	©	NNP
9935	3322	42	es	es	XX
9935	3322	43	.	.	.
9935	3323	1	Left	leave	VBN
9935	3323	2	-	-	HYPH
9935	3323	3	over	over	RP
9935	3323	4	toast	toast	NN
9935	3323	5	may	may	MD
9935	3323	6	also	also	RB
9935	3323	7	be	be	VB
9935	3323	8	cut	cut	VBN
9935	3323	9	in	in	IN
9935	3323	10	this	this	DT
9935	3323	11	way	way	NN
9935	3323	12	and	and	CC
9935	3323	13	used	use	VBN
9935	3323	14	for	for	IN
9935	3323	15	these	these	DT
9935	3323	16	purposes	purpose	NNS
9935	3323	17	.	.	.
9935	3324	1	98	98	CD
9935	3324	2	.	.	.
9935	3325	1	The	the	DT
9935	3325	2	ends	end	NNS
9935	3325	3	of	of	IN
9935	3325	4	loaves	loaf	NNS
9935	3325	5	,	,	,
9935	3325	6	crusts	crust	NNS
9935	3325	7	trimmed	trim	VBN
9935	3325	8	from	from	IN
9935	3325	9	bread	bread	NN
9935	3325	10	used	use	VBN
9935	3325	11	for	for	IN
9935	3325	12	sandwiches	sandwich	NNS
9935	3325	13	,	,	,
9935	3325	14	or	or	CC
9935	3325	15	stale	stale	JJ
9935	3325	16	bread	bread	NN
9935	3325	17	or	or	CC
9935	3325	18	rolls	roll	NNS
9935	3325	19	that	that	WDT
9935	3325	20	can	can	MD
9935	3325	21	not	not	RB
9935	3325	22	be	be	VB
9935	3325	23	used	use	VBN
9935	3325	24	for	for	IN
9935	3325	25	the	the	DT
9935	3325	26	purposes	purpose	NNS
9935	3325	27	that	that	WDT
9935	3325	28	have	have	VBP
9935	3325	29	been	be	VBN
9935	3325	30	mentioned	mention	VBN
9935	3325	31	can	can	MD
9935	3325	32	also	also	RB
9935	3325	33	be	be	VB
9935	3325	34	utilised	utilise	VBN
9935	3325	35	,	,	,
9935	3325	36	so	so	RB
9935	3325	37	none	none	NN
9935	3325	38	of	of	IN
9935	3325	39	them	-PRON-	PRP
9935	3325	40	need	nee	MD
9935	3325	41	be	be	VB
9935	3325	42	thrown	throw	VBN
9935	3325	43	away	away	RB
9935	3325	44	.	.	.
9935	3326	1	If	if	IN
9935	3326	2	such	such	JJ
9935	3326	3	pieces	piece	NNS
9935	3326	4	are	be	VBP
9935	3326	5	saved	save	VBN
9935	3326	6	and	and	CC
9935	3326	7	allowed	allow	VBN
9935	3326	8	to	to	TO
9935	3326	9	dry	dry	VB
9935	3326	10	thoroughly	thoroughly	RB
9935	3326	11	in	in	IN
9935	3326	12	the	the	DT
9935	3326	13	warming	warming	NN
9935	3326	14	oven	oven	NN
9935	3326	15	or	or	CC
9935	3326	16	in	in	IN
9935	3326	17	an	an	DT
9935	3326	18	oven	oven	NN
9935	3326	19	that	that	WDT
9935	3326	20	is	be	VBZ
9935	3326	21	not	not	RB
9935	3326	22	very	very	RB
9935	3326	23	hot	hot	JJ
9935	3326	24	,	,	,
9935	3326	25	they	-PRON-	PRP
9935	3326	26	may	may	MD
9935	3326	27	be	be	VB
9935	3326	28	broken	break	VBN
9935	3326	29	into	into	IN
9935	3326	30	crumbs	crumb	NNS
9935	3326	31	by	by	IN
9935	3326	32	putting	put	VBG
9935	3326	33	them	-PRON-	PRP
9935	3326	34	through	through	IN
9935	3326	35	a	a	DT
9935	3326	36	food	food	NN
9935	3326	37	chopper	chopper	NN
9935	3326	38	or	or	CC
9935	3326	39	rolling	roll	VBG
9935	3326	40	them	-PRON-	PRP
9935	3326	41	with	with	IN
9935	3326	42	a	a	DT
9935	3326	43	rolling	roll	VBG
9935	3326	44	pin	pin	NN
9935	3326	45	.	.	.
9935	3327	1	After	after	IN
9935	3327	2	the	the	DT
9935	3327	3	crumbs	crumb	NNS
9935	3327	4	are	be	VBP
9935	3327	5	obtained	obtain	VBN
9935	3327	6	,	,	,
9935	3327	7	they	-PRON-	PRP
9935	3327	8	should	should	MD
9935	3327	9	be	be	VB
9935	3327	10	put	put	VBN
9935	3327	11	through	through	IN
9935	3327	12	a	a	DT
9935	3327	13	coarse	coarse	JJ
9935	3327	14	sieve	sieve	NN
9935	3327	15	in	in	IN
9935	3327	16	order	order	NN
9935	3327	17	to	to	TO
9935	3327	18	separate	separate	VB
9935	3327	19	the	the	DT
9935	3327	20	coarse	coarse	JJ
9935	3327	21	ones	one	NNS
9935	3327	22	from	from	IN
9935	3327	23	the	the	DT
9935	3327	24	fine	fine	JJ
9935	3327	25	ones	one	NNS
9935	3327	26	.	.	.
9935	3328	1	Such	such	JJ
9935	3328	2	crumbs	crumb	NNS
9935	3328	3	,	,	,
9935	3328	4	both	both	CC
9935	3328	5	coarse	coarse	JJ
9935	3328	6	and	and	CC
9935	3328	7	fine	fine	JJ
9935	3328	8	,	,	,
9935	3328	9	may	may	MD
9935	3328	10	be	be	VB
9935	3328	11	kept	keep	VBN
9935	3328	12	for	for	IN
9935	3328	13	some	some	DT
9935	3328	14	time	time	NN
9935	3328	15	if	if	IN
9935	3328	16	they	-PRON-	PRP
9935	3328	17	are	be	VBP
9935	3328	18	put	put	VBN
9935	3328	19	into	into	IN
9935	3328	20	jars	jar	NNS
9935	3328	21	or	or	CC
9935	3328	22	cans	can	NNS
9935	3328	23	.	.	.
9935	3329	1	It	-PRON-	PRP
9935	3329	2	is	be	VBZ
9935	3329	3	a	a	DT
9935	3329	4	very	very	RB
9935	3329	5	good	good	JJ
9935	3329	6	plan	plan	NN
9935	3329	7	to	to	TO
9935	3329	8	keep	keep	VB
9935	3329	9	a	a	DT
9935	3329	10	supply	supply	NN
9935	3329	11	of	of	IN
9935	3329	12	bread	bread	NN
9935	3329	13	crumbs	crumb	NNS
9935	3329	14	on	on	IN
9935	3329	15	hand	hand	NN
9935	3329	16	,	,	,
9935	3329	17	for	for	IN
9935	3329	18	there	there	EX
9935	3329	19	are	be	VBP
9935	3329	20	numerous	numerous	JJ
9935	3329	21	dishes	dish	NNS
9935	3329	22	that	that	WDT
9935	3329	23	require	require	VBP
9935	3329	24	the	the	DT
9935	3329	25	use	use	NN
9935	3329	26	of	of	IN
9935	3329	27	bread	bread	NN
9935	3329	28	in	in	IN
9935	3329	29	this	this	DT
9935	3329	30	form	form	NN
9935	3329	31	.	.	.
9935	3330	1	For	for	IN
9935	3330	2	instance	instance	NN
9935	3330	3	,	,	,
9935	3330	4	bread	bread	NN
9935	3330	5	crumbs	crumb	NNS
9935	3330	6	are	be	VBP
9935	3330	7	used	use	VBN
9935	3330	8	for	for	IN
9935	3330	9	all	all	DT
9935	3330	10	kinds	kind	NNS
9935	3330	11	of	of	IN
9935	3330	12	scalloped	scalloped	JJ
9935	3330	13	dishes	dish	NNS
9935	3330	14	;	;	:
9935	3330	15	for	for	IN
9935	3330	16	making	make	VBG
9935	3330	17	puddings	pudding	NNS
9935	3330	18	,	,	,
9935	3330	19	such	such	JJ
9935	3330	20	as	as	IN
9935	3330	21	bread	bread	NN
9935	3330	22	pudding	pudding	NN
9935	3330	23	,	,	,
9935	3330	24	brown	brown	JJ
9935	3330	25	Betty	Betty	NNP
9935	3330	26	,	,	,
9935	3330	27	etc	etc	FW
9935	3330	28	.	.	.
9935	3331	1	;	;	:
9935	3331	2	for	for	IN
9935	3331	3	stuffing	stuff	VBG
9935	3331	4	fish	fish	NN
9935	3331	5	,	,	,
9935	3331	6	fowl	fowl	NN
9935	3331	7	,	,	,
9935	3331	8	and	and	CC
9935	3331	9	such	such	JJ
9935	3331	10	vegetables	vegetable	NNS
9935	3331	11	as	as	IN
9935	3331	12	tomatoes	tomato	NNS
9935	3331	13	and	and	CC
9935	3331	14	peppers	pepper	NNS
9935	3331	15	;	;	:
9935	3331	16	for	for	IN
9935	3331	17	covering	cover	VBG
9935	3331	18	the	the	DT
9935	3331	19	top	top	NN
9935	3331	20	of	of	IN
9935	3331	21	baked	baked	JJ
9935	3331	22	dishes	dish	NNS
9935	3331	23	,	,	,
9935	3331	24	such	such	JJ
9935	3331	25	as	as	IN
9935	3331	26	various	various	JJ
9935	3331	27	egg	egg	NN
9935	3331	28	and	and	CC
9935	3331	29	cheese	cheese	NN
9935	3331	30	dishes	dish	NNS
9935	3331	31	;	;	:
9935	3331	32	for	for	IN
9935	3331	33	breading	bread	VBG
9935	3331	34	steaks	steak	NNS
9935	3331	35	and	and	CC
9935	3331	36	chops	chop	NNS
9935	3331	37	;	;	:
9935	3331	38	and	and	CC
9935	3331	39	for	for	IN
9935	3331	40	covering	cover	VBG
9935	3331	41	croquettes	croquette	NNS
9935	3331	42	or	or	CC
9935	3331	43	oysters	oyster	NNS
9935	3331	44	that	that	WDT
9935	3331	45	are	be	VBP
9935	3331	46	to	to	TO
9935	3331	47	be	be	VB
9935	3331	48	fried	fry	VBN
9935	3331	49	.	.	.
9935	3332	1	They	-PRON-	PRP
9935	3332	2	may	may	MD
9935	3332	3	also	also	RB
9935	3332	4	be	be	VB
9935	3332	5	added	add	VBN
9935	3332	6	to	to	IN
9935	3332	7	muffins	muffin	NNS
9935	3332	8	,	,	,
9935	3332	9	griddle	griddle	NN
9935	3332	10	cakes	cakes	NNP
9935	3332	11	,	,	,
9935	3332	12	and	and	CC
9935	3332	13	even	even	RB
9935	3332	14	yeast	yeast	NN
9935	3332	15	-	-	HYPH
9935	3332	16	bread	bread	NN
9935	3332	17	dough	dough	NN
9935	3332	18	.	.	.
9935	3333	1	With	with	IN
9935	3333	2	so	so	RB
9935	3333	3	many	many	JJ
9935	3333	4	uses	use	NNS
9935	3333	5	to	to	TO
9935	3333	6	which	which	WDT
9935	3333	7	bread	bread	NN
9935	3333	8	crumbs	crumb	NNS
9935	3333	9	can	can	MD
9935	3333	10	be	be	VB
9935	3333	11	put	put	VBN
9935	3333	12	,	,	,
9935	3333	13	no	no	DT
9935	3333	14	housewife	housewife	NN
9935	3333	15	need	nee	MD
9935	3333	16	be	be	VB
9935	3333	17	at	at	IN
9935	3333	18	a	a	DT
9935	3333	19	loss	loss	NN
9935	3333	20	to	to	TO
9935	3333	21	know	know	VB
9935	3333	22	how	how	WRB
9935	3333	23	to	to	TO
9935	3333	24	utilise	utilise	VB
9935	3333	25	any	any	DT
9935	3333	26	scraps	scrap	NNS
9935	3333	27	of	of	IN
9935	3333	28	bread	bread	NN
9935	3333	29	that	that	WDT
9935	3333	30	are	be	VBP
9935	3333	31	not	not	RB
9935	3333	32	,	,	,
9935	3333	33	for	for	IN
9935	3333	34	some	some	DT
9935	3333	35	reason	reason	NN
9935	3333	36	,	,	,
9935	3333	37	suitable	suitable	JJ
9935	3333	38	for	for	IN
9935	3333	39	the	the	DT
9935	3333	40	table	table	NN
9935	3333	41	.	.	.
9935	3334	1	*	*	NFP
9935	3334	2	*	*	NFP
9935	3334	3	*	*	NFP
9935	3334	4	*	*	NFP
9935	3334	5	*	*	NFP
9935	3334	6	BREAD	bread	NN
9935	3334	7	EXAMINATION	examination	NN
9935	3334	8	QUESTIONS	question	NNS
9935	3334	9	(	(	-LRB-
9935	3334	10	1	1	LS
9935	3334	11	)	)	-RRB-
9935	3334	12	Mention	mention	VB
9935	3334	13	the	the	DT
9935	3334	14	ingredients	ingredient	NNS
9935	3334	15	required	require	VBN
9935	3334	16	for	for	IN
9935	3334	17	bread	bread	NN
9935	3334	18	making	making	NN
9935	3334	19	.	.	.
9935	3335	1	(	(	-LRB-
9935	3335	2	2	2	LS
9935	3335	3	)	)	-RRB-
9935	3335	4	From	from	IN
9935	3335	5	what	what	WP
9935	3335	6	kind	kind	NN
9935	3335	7	of	of	IN
9935	3335	8	wheat	wheat	NN
9935	3335	9	is	be	VBZ
9935	3335	10	bread	bread	NN
9935	3335	11	flour	flour	NN
9935	3335	12	usually	usually	RB
9935	3335	13	made	make	VBN
9935	3335	14	?	?	.
9935	3336	1	(	(	-LRB-
9935	3336	2	3	3	CD
9935	3336	3	)	)	-RRB-
9935	3336	4	(	(	-LRB-
9935	3336	5	_	_	NNP
9935	3336	6	a	a	DT
9935	3336	7	_	_	NNP
9935	3336	8	)	)	-RRB-
9935	3336	9	What	what	WP
9935	3336	10	is	be	VBZ
9935	3336	11	gluten	gluten	VBN
9935	3336	12	?	?	.
9935	3337	1	(	(	-LRB-
9935	3337	2	_	_	NNP
9935	3337	3	b	b	NNP
9935	3337	4	_	_	NNP
9935	3337	5	)	)	-RRB-
9935	3337	6	Why	why	WRB
9935	3337	7	is	be	VBZ
9935	3337	8	it	-PRON-	PRP
9935	3337	9	necessary	necessary	JJ
9935	3337	10	for	for	IN
9935	3337	11	the	the	DT
9935	3337	12	making	making	NN
9935	3337	13	of	of	IN
9935	3337	14	bread	bread	NN
9935	3337	15	?	?	.
9935	3338	1	(	(	-LRB-
9935	3338	2	4	4	CD
9935	3338	3	)	)	-RRB-
9935	3338	4	(	(	-LRB-
9935	3338	5	_	_	NNP
9935	3338	6	a	a	DT
9935	3338	7	_	_	NNP
9935	3338	8	)	)	-RRB-
9935	3338	9	What	what	WP
9935	3338	10	is	be	VBZ
9935	3338	11	meant	mean	VBN
9935	3338	12	by	by	IN
9935	3338	13	a	a	DT
9935	3338	14	blend	blend	NN
9935	3338	15	flour	flour	NN
9935	3338	16	?	?	.
9935	3339	1	(	(	-LRB-
9935	3339	2	_	_	NNP
9935	3339	3	b	b	NNP
9935	3339	4	_	_	NNP
9935	3339	5	)	)	-RRB-
9935	3339	6	When	when	WRB
9935	3339	7	is	be	VBZ
9935	3339	8	its	-PRON-	PRP$
9935	3339	9	use	use	NN
9935	3339	10	indicated	indicate	VBN
9935	3339	11	?	?	.
9935	3340	1	(	(	-LRB-
9935	3340	2	5	5	LS
9935	3340	3	)	)	-RRB-
9935	3340	4	How	how	WRB
9935	3340	5	may	may	MD
9935	3340	6	the	the	DT
9935	3340	7	kind	kind	NN
9935	3340	8	and	and	CC
9935	3340	9	quality	quality	NN
9935	3340	10	of	of	IN
9935	3340	11	flour	flour	NN
9935	3340	12	be	be	VB
9935	3340	13	judged	judge	VBN
9935	3340	14	in	in	IN
9935	3340	15	purchasing	purchase	VBG
9935	3340	16	it	-PRON-	PRP
9935	3340	17	?	?	.
9935	3341	1	(	(	-LRB-
9935	3341	2	6	6	CD
9935	3341	3	)	)	-RRB-
9935	3341	4	(	(	-LRB-
9935	3341	5	_	_	NNP
9935	3341	6	a	a	DT
9935	3341	7	_	_	NNP
9935	3341	8	)	)	-RRB-
9935	3341	9	What	what	WP
9935	3341	10	is	be	VBZ
9935	3341	11	yeast	yeast	NN
9935	3341	12	?	?	.
9935	3342	1	(	(	-LRB-
9935	3342	2	_	_	NNP
9935	3342	3	b	b	NNP
9935	3342	4	_	_	NNP
9935	3342	5	)	)	-RRB-
9935	3342	6	What	what	WP
9935	3342	7	things	thing	NNS
9935	3342	8	are	be	VBP
9935	3342	9	necessary	necessary	JJ
9935	3342	10	for	for	IN
9935	3342	11	its	-PRON-	PRP$
9935	3342	12	growth	growth	NN
9935	3342	13	?	?	.
9935	3343	1	(	(	-LRB-
9935	3343	2	_	_	NNP
9935	3343	3	c	c	NNP
9935	3343	4	_	_	NNP
9935	3343	5	)	)	-RRB-
9935	3343	6	What	what	WP
9935	3343	7	temperature	temperature	NN
9935	3343	8	is	be	VBZ
9935	3343	9	best	good	JJS
9935	3343	10	for	for	IN
9935	3343	11	its	-PRON-	PRP$
9935	3343	12	growth	growth	NN
9935	3343	13	?	?	.
9935	3344	1	(	(	-LRB-
9935	3344	2	7	7	CD
9935	3344	3	)	)	-RRB-
9935	3344	4	(	(	-LRB-
9935	3344	5	_	_	NNP
9935	3344	6	a	a	DT
9935	3344	7	_	_	NNP
9935	3344	8	)	)	-RRB-
9935	3344	9	What	what	WP
9935	3344	10	is	be	VBZ
9935	3344	11	produced	produce	VBN
9935	3344	12	by	by	IN
9935	3344	13	the	the	DT
9935	3344	14	growth	growth	NN
9935	3344	15	of	of	IN
9935	3344	16	yeast	yeast	NN
9935	3344	17	?	?	.
9935	3345	1	(	(	-LRB-
9935	3345	2	_	_	NNP
9935	3345	3	b	b	NNP
9935	3345	4	_	_	NNP
9935	3345	5	)	)	-RRB-
9935	3345	6	What	what	WDT
9935	3345	7	part	part	NN
9935	3345	8	does	do	VBZ
9935	3345	9	this	this	DT
9935	3345	10	play	play	VB
9935	3345	11	in	in	IN
9935	3345	12	bread	bread	NN
9935	3345	13	making	make	VBG
9935	3345	14	?	?	.
9935	3346	1	(	(	-LRB-
9935	3346	2	8)	8)	CD
9935	3346	3	What	what	WP
9935	3346	4	determines	determine	VBZ
9935	3346	5	the	the	DT
9935	3346	6	quantity	quantity	NN
9935	3346	7	of	of	IN
9935	3346	8	yeast	yeast	NN
9935	3346	9	to	to	TO
9935	3346	10	use	use	VB
9935	3346	11	in	in	IN
9935	3346	12	bread	bread	NN
9935	3346	13	making	make	VBG
9935	3346	14	?	?	.
9935	3347	1	(	(	-LRB-
9935	3347	2	9	9	CD
9935	3347	3	)	)	-RRB-
9935	3347	4	(	(	-LRB-
9935	3347	5	_	_	NNP
9935	3347	6	a	a	DT
9935	3347	7	_	_	NNP
9935	3347	8	)	)	-RRB-
9935	3347	9	What	what	WP
9935	3347	10	will	will	MD
9935	3347	11	hasten	hasten	VB
9935	3347	12	the	the	DT
9935	3347	13	bread	bread	NN
9935	3347	14	-	-	HYPH
9935	3347	15	making	make	VBG
9935	3347	16	process	process	NN
9935	3347	17	?	?	.
9935	3348	1	(	(	-LRB-
9935	3348	2	_	_	NNP
9935	3348	3	b	b	NNP
9935	3348	4	_	_	NNP
9935	3348	5	)	)	-RRB-
9935	3348	6	What	what	WP
9935	3348	7	will	will	MD
9935	3348	8	retard	retard	VB
9935	3348	9	it	-PRON-	PRP
9935	3348	10	?	?	.
9935	3349	1	(	(	-LRB-
9935	3349	2	10	10	CD
9935	3349	3	)	)	-RRB-
9935	3349	4	Give	give	VB
9935	3349	5	the	the	DT
9935	3349	6	general	general	JJ
9935	3349	7	proportions	proportion	NNS
9935	3349	8	of	of	IN
9935	3349	9	the	the	DT
9935	3349	10	main	main	JJ
9935	3349	11	ingredients	ingredient	NNS
9935	3349	12	used	use	VBN
9935	3349	13	for	for	IN
9935	3349	14	making	make	VBG
9935	3349	15	a	a	DT
9935	3349	16	loaf	loaf	NN
9935	3349	17	of	of	IN
9935	3349	18	bread	bread	NN
9935	3349	19	.	.	.
9935	3350	1	(	(	-LRB-
9935	3350	2	11	11	CD
9935	3350	3	)	)	-RRB-
9935	3350	4	What	what	WP
9935	3350	5	are	be	VBP
9935	3350	6	the	the	DT
9935	3350	7	advantages	advantage	NNS
9935	3350	8	of	of	IN
9935	3350	9	:	:	:
9935	3350	10	(	(	-LRB-
9935	3350	11	_	_	NNP
9935	3350	12	a	a	DT
9935	3350	13	_	_	NNP
9935	3350	14	)	)	-RRB-
9935	3350	15	the	the	DT
9935	3350	16	long	long	JJ
9935	3350	17	process	process	NN
9935	3350	18	of	of	IN
9935	3350	19	bread	bread	NN
9935	3350	20	making	make	VBG
9935	3350	21	?	?	.
9935	3351	1	(	(	-LRB-
9935	3351	2	_	_	NNP
9935	3351	3	b	b	NNP
9935	3351	4	_	_	NNP
9935	3351	5	)	)	-RRB-
9935	3351	6	the	the	DT
9935	3351	7	quick	quick	JJ
9935	3351	8	process	process	NN
9935	3351	9	?	?	.
9935	3352	1	(	(	-LRB-
9935	3352	2	12	12	CD
9935	3352	3	)	)	-RRB-
9935	3352	4	What	what	WP
9935	3352	5	is	be	VBZ
9935	3352	6	:	:	:
9935	3352	7	(	(	-LRB-
9935	3352	8	_	_	NNP
9935	3352	9	a	a	DT
9935	3352	10	_	_	NNP
9935	3352	11	)	)	-RRB-
9935	3352	12	a	a	DT
9935	3352	13	sponge	sponge	NN
9935	3352	14	?	?	.
9935	3353	1	(	(	-LRB-
9935	3353	2	_	_	NNP
9935	3353	3	b	b	NNP
9935	3353	4	_	_	NNP
9935	3353	5	)	)	-RRB-
9935	3353	6	a	a	DT
9935	3353	7	dough	dough	NN
9935	3353	8	?	?	.
9935	3354	1	(	(	-LRB-
9935	3354	2	13	13	CD
9935	3354	3	)	)	-RRB-
9935	3354	4	(	(	-LRB-
9935	3354	5	_	_	NNP
9935	3354	6	a	a	DT
9935	3354	7	_	_	NNP
9935	3354	8	)	)	-RRB-
9935	3354	9	Why	why	WRB
9935	3354	10	must	must	MD
9935	3354	11	bread	bread	VB
9935	3354	12	dough	dough	NN
9935	3354	13	be	be	VB
9935	3354	14	kneaded	knead	VBN
9935	3354	15	?	?	.
9935	3355	1	(	(	-LRB-
9935	3355	2	_	_	NNP
9935	3355	3	b	b	NNP
9935	3355	4	_	_	NNP
9935	3355	5	)	)	-RRB-
9935	3355	6	How	how	WRB
9935	3355	7	is	be	VBZ
9935	3355	8	it	-PRON-	PRP
9935	3355	9	possible	possible	JJ
9935	3355	10	to	to	TO
9935	3355	11	tell	tell	VB
9935	3355	12	when	when	WRB
9935	3355	13	dough	dough	NN
9935	3355	14	has	have	VBZ
9935	3355	15	been	be	VBN
9935	3355	16	kneaded	knead	VBN
9935	3355	17	sufficiently	sufficiently	RB
9935	3355	18	?	?	.
9935	3356	1	(	(	-LRB-
9935	3356	2	14	14	CD
9935	3356	3	)	)	-RRB-
9935	3356	4	At	at	IN
9935	3356	5	what	what	WDT
9935	3356	6	temperature	temperature	NN
9935	3356	7	should	should	MD
9935	3356	8	bread	bread	NN
9935	3356	9	be	be	VB
9935	3356	10	kneaded	knead	VBN
9935	3356	11	?	?	.
9935	3357	1	(	(	-LRB-
9935	3357	2	15	15	CD
9935	3357	3	)	)	-RRB-
9935	3357	4	How	how	WRB
9935	3357	5	should	should	MD
9935	3357	6	bread	bread	NN
9935	3357	7	be	be	VB
9935	3357	8	cared	care	VBN
9935	3357	9	for	for	IN
9935	3357	10	after	after	IN
9935	3357	11	it	-PRON-	PRP
9935	3357	12	is	be	VBZ
9935	3357	13	removed	remove	VBN
9935	3357	14	from	from	IN
9935	3357	15	the	the	DT
9935	3357	16	oven	oven	NN
9935	3357	17	?	?	.
9935	3358	1	(	(	-LRB-
9935	3358	2	16	16	CD
9935	3358	3	)	)	-RRB-
9935	3358	4	What	what	WDT
9935	3358	5	points	point	NNS
9935	3358	6	are	be	VBP
9935	3358	7	considered	consider	VBN
9935	3358	8	in	in	IN
9935	3358	9	the	the	DT
9935	3358	10	scoring	scoring	NN
9935	3358	11	of	of	IN
9935	3358	12	bread	bread	NN
9935	3358	13	?	?	.
9935	3359	1	(	(	-LRB-
9935	3359	2	17	17	CD
9935	3359	3	)	)	-RRB-
9935	3359	4	What	what	WP
9935	3359	5	part	part	NN
9935	3359	6	of	of	IN
9935	3359	7	bread	bread	NN
9935	3359	8	making	making	NN
9935	3359	9	may	may	MD
9935	3359	10	be	be	VB
9935	3359	11	done	do	VBN
9935	3359	12	in	in	IN
9935	3359	13	a	a	DT
9935	3359	14	bread	bread	NN
9935	3359	15	mixer	mixer	NN
9935	3359	16	?	?	.
9935	3360	1	(	(	-LRB-
9935	3360	2	18	18	CD
9935	3360	3	)	)	-RRB-
9935	3360	4	What	what	WP
9935	3360	5	are	be	VBP
9935	3360	6	the	the	DT
9935	3360	7	differences	difference	NNS
9935	3360	8	in	in	IN
9935	3360	9	time	time	NN
9935	3360	10	and	and	CC
9935	3360	11	oven	oven	JJ
9935	3360	12	temperatures	temperature	NNS
9935	3360	13	in	in	IN
9935	3360	14	baking	baking	NN
9935	3360	15	rolls	roll	NNS
9935	3360	16	and	and	CC
9935	3360	17	bread	bread	NN
9935	3360	18	?	?	.
9935	3361	1	(	(	-LRB-
9935	3361	2	19	19	CD
9935	3361	3	)	)	-RRB-
9935	3361	4	Mention	mention	VB
9935	3361	5	briefly	briefly	RB
9935	3361	6	the	the	DT
9935	3361	7	procedure	procedure	NN
9935	3361	8	in	in	IN
9935	3361	9	making	make	VBG
9935	3361	10	rolls	roll	NNS
9935	3361	11	,	,	,
9935	3361	12	buns	bun	NNS
9935	3361	13	,	,	,
9935	3361	14	and	and	CC
9935	3361	15	biscuits	biscuit	NNS
9935	3361	16	.	.	.
9935	3362	1	(	(	-LRB-
9935	3362	2	20	20	CD
9935	3362	3	)	)	-RRB-
9935	3362	4	Score	score	VB
9935	3362	5	a	a	DT
9935	3362	6	loaf	loaf	NN
9935	3362	7	of	of	IN
9935	3362	8	bread	bread	NN
9935	3362	9	you	-PRON-	PRP
9935	3362	10	have	have	VBP
9935	3362	11	made	make	VBN
9935	3362	12	and	and	CC
9935	3362	13	submit	submit	VB
9935	3362	14	the	the	DT
9935	3362	15	points	point	NNS
9935	3362	16	as	as	IN
9935	3362	17	you	-PRON-	PRP
9935	3362	18	have	have	VBP
9935	3362	19	scored	score	VBN
9935	3362	20	it	-PRON-	PRP
9935	3362	21	.	.	.
9935	3363	1	*	*	NFP
9935	3363	2	*	*	NFP
9935	3363	3	*	*	NFP
9935	3363	4	*	*	NFP
9935	3363	5	*	*	NFP
9935	3363	6	HOT	hot	JJ
9935	3363	7	BREADS	BREADS	NNP
9935	3363	8	*	*	NFP
9935	3363	9	*	*	NFP
9935	3363	10	*	*	NFP
9935	3363	11	*	*	NFP
9935	3363	12	*	*	NFP
9935	3363	13	REQUIREMENTS	requirement	NNS
9935	3363	14	AND	and	CC
9935	3363	15	PROCESSES	process	NNS
9935	3363	16	FOR	for	IN
9935	3363	17	MAKING	make	VBG
9935	3363	18	HOT	hot	JJ
9935	3363	19	BREADS	BREADS	NNP
9935	3363	20	HOT	HOT	NNP
9935	3363	21	BREADS	bread	NNS
9935	3363	22	IN	in	IN
9935	3363	23	THE	the	DT
9935	3363	24	DIET	diet	NN
9935	3363	25	1	1	CD
9935	3363	26	.	.	.
9935	3364	1	Closely	closely	RB
9935	3364	2	related	related	JJ
9935	3364	3	to	to	IN
9935	3364	4	yeast	yeast	NN
9935	3364	5	breads	breads	NNP
9935	3364	6	,	,	,
9935	3364	7	or	or	CC
9935	3364	8	those	those	DT
9935	3364	9	in	in	IN
9935	3364	10	which	which	WDT
9935	3364	11	yeast	yeast	NN
9935	3364	12	is	be	VBZ
9935	3364	13	used	use	VBN
9935	3364	14	as	as	IN
9935	3364	15	the	the	DT
9935	3364	16	leavening	leavening	JJ
9935	3364	17	agent	agent	NN
9935	3364	18	,	,	,
9935	3364	19	are	be	VBP
9935	3364	20	breads	breads	NNP
9935	3364	21	known	know	VBN
9935	3364	22	as	as	IN
9935	3364	23	HOT	HOT	NNP
9935	3364	24	BREADS	BREADS	NNP
9935	3364	25	,	,	,
9935	3364	26	or	or	CC
9935	3364	27	QUICK	QUICK	NNP
9935	3364	28	BREADS	BREADS	NNP
9935	3364	29	.	.	.
9935	3365	1	As	as	IN
9935	3365	2	these	these	DT
9935	3365	3	names	name	NNS
9935	3365	4	indicate	indicate	VBP
9935	3365	5	,	,	,
9935	3365	6	such	such	JJ
9935	3365	7	breads	bread	NNS
9935	3365	8	are	be	VBP
9935	3365	9	prepared	prepare	VBN
9935	3365	10	in	in	IN
9935	3365	11	a	a	DT
9935	3365	12	very	very	RB
9935	3365	13	short	short	JJ
9935	3365	14	time	time	NN
9935	3365	15	and	and	CC
9935	3365	16	are	be	VBP
9935	3365	17	intended	intend	VBN
9935	3365	18	to	to	TO
9935	3365	19	be	be	VB
9935	3365	20	served	serve	VBN
9935	3365	21	while	while	IN
9935	3365	22	they	-PRON-	PRP
9935	3365	23	are	be	VBP
9935	3365	24	fresh	fresh	JJ
9935	3365	25	and	and	CC
9935	3365	26	hot	hot	JJ
9935	3365	27	.	.	.
9935	3366	1	Hot	hot	JJ
9935	3366	2	breads	bread	NNS
9935	3366	3	,	,	,
9935	3366	4	to	to	TO
9935	3366	5	call	call	VB
9935	3366	6	such	such	JJ
9935	3366	7	breads	bread	NNS
9935	3366	8	by	by	IN
9935	3366	9	the	the	DT
9935	3366	10	name	name	NN
9935	3366	11	in	in	IN
9935	3366	12	common	common	JJ
9935	3366	13	use	use	NN
9935	3366	14	,	,	,
9935	3366	15	are	be	VBP
9935	3366	16	made	make	VBN
9935	3366	17	by	by	IN
9935	3366	18	baking	bake	VBG
9935	3366	19	a	a	DT
9935	3366	20	batter	batter	NN
9935	3366	21	or	or	CC
9935	3366	22	a	a	DT
9935	3366	23	dough	dough	NN
9935	3366	24	mixture	mixture	NN
9935	3366	25	formed	form	VBN
9935	3366	26	by	by	IN
9935	3366	27	mixing	mix	VBG
9935	3366	28	flour	flour	NN
9935	3366	29	,	,	,
9935	3366	30	liquid	liquid	NN
9935	3366	31	,	,	,
9935	3366	32	salt	salt	NN
9935	3366	33	,	,	,
9935	3366	34	and	and	CC
9935	3366	35	a	a	DT
9935	3366	36	leavening	leavening	JJ
9935	3366	37	agent	agent	NN
9935	3366	38	.	.	.
9935	3367	1	The	the	DT
9935	3367	2	nature	nature	NN
9935	3367	3	of	of	IN
9935	3367	4	the	the	DT
9935	3367	5	mixture	mixture	NN
9935	3367	6	,	,	,
9935	3367	7	however	however	RB
9935	3367	8	,	,	,
9935	3367	9	is	be	VBZ
9935	3367	10	governed	govern	VBN
9935	3367	11	by	by	IN
9935	3367	12	the	the	DT
9935	3367	13	proportion	proportion	NN
9935	3367	14	of	of	IN
9935	3367	15	flour	flour	NN
9935	3367	16	and	and	CC
9935	3367	17	liquid	liquid	NN
9935	3367	18	,	,	,
9935	3367	19	the	the	DT
9935	3367	20	two	two	CD
9935	3367	21	ingredients	ingredient	NNS
9935	3367	22	that	that	WDT
9935	3367	23	form	form	VBP
9935	3367	24	the	the	DT
9935	3367	25	basis	basis	NN
9935	3367	26	of	of	IN
9935	3367	27	all	all	DT
9935	3367	28	bread	bread	NN
9935	3367	29	mixtures	mixture	NNS
9935	3367	30	;	;	:
9935	3367	31	and	and	CC
9935	3367	32	by	by	IN
9935	3367	33	incorporating	incorporate	VBG
9935	3367	34	with	with	IN
9935	3367	35	them	-PRON-	PRP
9935	3367	36	such	such	JJ
9935	3367	37	ingredients	ingredient	NNS
9935	3367	38	as	as	IN
9935	3367	39	eggs	egg	NNS
9935	3367	40	,	,	,
9935	3367	41	sugar	sugar	NN
9935	3367	42	,	,	,
9935	3367	43	shortening	shortening	NN
9935	3367	44	,	,	,
9935	3367	45	flavouring	flavouring	NN
9935	3367	46	,	,	,
9935	3367	47	fruits	fruit	NNS
9935	3367	48	,	,	,
9935	3367	49	nuts	nut	NNS
9935	3367	50	,	,	,
9935	3367	51	etc	etc	FW
9935	3367	52	.	.	.
9935	3368	1	there	there	EX
9935	3368	2	may	may	MD
9935	3368	3	be	be	VB
9935	3368	4	produced	produce	VBN
9935	3368	5	an	an	DT
9935	3368	6	almost	almost	RB
9935	3368	7	endless	endless	JJ
9935	3368	8	variety	variety	NN
9935	3368	9	of	of	IN
9935	3368	10	appetising	appetise	VBG
9935	3368	11	hot	hot	JJ
9935	3368	12	breads	bread	NNS
9935	3368	13	,	,	,
9935	3368	14	which	which	WDT
9935	3368	15	include	include	VBP
9935	3368	16	popovers	popover	NNS
9935	3368	17	,	,	,
9935	3368	18	griddle	griddle	NN
9935	3368	19	cakes	cakes	NNP
9935	3368	20	,	,	,
9935	3368	21	waffles	waffle	NNS
9935	3368	22	,	,	,
9935	3368	23	muffins	muffin	NNS
9935	3368	24	,	,	,
9935	3368	25	soft	soft	JJ
9935	3368	26	gingerbread	gingerbread	NN
9935	3368	27	,	,	,
9935	3368	28	corn	corn	NN
9935	3368	29	cake	cake	NN
9935	3368	30	or	or	CC
9935	3368	31	corn	corn	NN
9935	3368	32	bread	bread	NN
9935	3368	33	,	,	,
9935	3368	34	Boston	Boston	NNP
9935	3368	35	brown	brown	JJ
9935	3368	36	bread	bread	NN
9935	3368	37	,	,	,
9935	3368	38	nut	nut	NNP
9935	3368	39	loaf	loaf	NNP
9935	3368	40	,	,	,
9935	3368	41	and	and	CC
9935	3368	42	baking	baking	NN
9935	3368	43	-	-	HYPH
9935	3368	44	powder	powder	NN
9935	3368	45	and	and	CC
9935	3368	46	beaten	beat	VBN
9935	3368	47	biscuit	biscuit	NN
9935	3368	48	.	.	.
9935	3369	1	Because	because	IN
9935	3369	2	of	of	IN
9935	3369	3	the	the	DT
9935	3369	4	variety	variety	NN
9935	3369	5	these	these	DT
9935	3369	6	hot	hot	JJ
9935	3369	7	breads	bread	NNS
9935	3369	8	afford	afford	VBP
9935	3369	9	,	,	,
9935	3369	10	they	-PRON-	PRP
9935	3369	11	help	help	VBP
9935	3369	12	considerably	considerably	RB
9935	3369	13	to	to	TO
9935	3369	14	relieve	relieve	VB
9935	3369	15	the	the	DT
9935	3369	16	monotony	monotony	NN
9935	3369	17	of	of	IN
9935	3369	18	meals	meal	NNS
9935	3369	19	.	.	.
9935	3370	1	In	in	IN
9935	3370	2	fact	fact	NN
9935	3370	3	,	,	,
9935	3370	4	the	the	DT
9935	3370	5	housewife	housewife	NN
9935	3370	6	has	have	VBZ
9935	3370	7	come	come	VBN
9935	3370	8	to	to	TO
9935	3370	9	depend	depend	VB
9935	3370	10	so	so	RB
9935	3370	11	much	much	RB
9935	3370	12	on	on	IN
9935	3370	13	breads	bread	NNS
9935	3370	14	of	of	IN
9935	3370	15	this	this	DT
9935	3370	16	kind	kind	NN
9935	3370	17	that	that	WDT
9935	3370	18	their	-PRON-	PRP$
9935	3370	19	use	use	NN
9935	3370	20	has	have	VBZ
9935	3370	21	become	become	VBN
9935	3370	22	almost	almost	RB
9935	3370	23	universal	universal	JJ
9935	3370	24	.	.	.
9935	3371	1	As	as	IN
9935	3371	2	is	be	VBZ
9935	3371	3	well	well	RB
9935	3371	4	known	known	JJ
9935	3371	5	,	,	,
9935	3371	6	however	however	RB
9935	3371	7	,	,	,
9935	3371	8	certain	certain	JJ
9935	3371	9	kinds	kind	NNS
9935	3371	10	are	be	VBP
9935	3371	11	typical	typical	JJ
9935	3371	12	of	of	IN
9935	3371	13	certain	certain	JJ
9935	3371	14	localities	locality	NNS
9935	3371	15	;	;	:
9935	3371	16	for	for	IN
9935	3371	17	instance	instance	NN
9935	3371	18	,	,	,
9935	3371	19	beaten	beat	VBN
9935	3371	20	biscuit	biscuit	NN
9935	3371	21	and	and	CC
9935	3371	22	hoe	hoe	NN
9935	3371	23	cake	cake	NN
9935	3371	24	are	be	VBP
9935	3371	25	characteristic	characteristic	JJ
9935	3371	26	of	of	IN
9935	3371	27	the	the	DT
9935	3371	28	Southern	Southern	NNP
9935	3371	29	States	States	NNP
9935	3371	30	of	of	IN
9935	3371	31	the	the	DT
9935	3371	32	United	United	NNP
9935	3371	33	States	States	NNP
9935	3371	34	,	,	,
9935	3371	35	while	while	IN
9935	3371	36	Boston	Boston	NNP
9935	3371	37	brown	brown	JJ
9935	3371	38	bread	bread	NN
9935	3371	39	is	be	VBZ
9935	3371	40	used	use	VBN
9935	3371	41	most	most	RBS
9935	3371	42	extensively	extensively	RB
9935	3371	43	in	in	IN
9935	3371	44	the	the	DT
9935	3371	45	New	New	NNP
9935	3371	46	England	England	NNP
9935	3371	47	States	States	NNP
9935	3371	48	and	and	CC
9935	3371	49	throughout	throughout	IN
9935	3371	50	the	the	DT
9935	3371	51	East	East	NNP
9935	3371	52	.	.	.
9935	3372	1	The	the	DT
9935	3372	2	popular	popular	JJ
9935	3372	3	opinion	opinion	NN
9935	3372	4	of	of	IN
9935	3372	5	most	most	JJS
9935	3372	6	persons	person	NNS
9935	3372	7	is	be	VBZ
9935	3372	8	that	that	IN
9935	3372	9	hot	hot	JJ
9935	3372	10	breads	bread	NNS
9935	3372	11	are	be	VBP
9935	3372	12	injurious	injurious	JJ
9935	3372	13	.	.	.
9935	3373	1	It	-PRON-	PRP
9935	3373	2	is	be	VBZ
9935	3373	3	perhaps	perhaps	RB
9935	3373	4	true	true	JJ
9935	3373	5	that	that	IN
9935	3373	6	they	-PRON-	PRP
9935	3373	7	may	may	MD
9935	3373	8	be	be	VB
9935	3373	9	injurious	injurious	JJ
9935	3373	10	to	to	IN
9935	3373	11	individuals	individual	NNS
9935	3373	12	afflicted	afflict	VBN
9935	3373	13	with	with	IN
9935	3373	14	some	some	DT
9935	3373	15	digestive	digestive	JJ
9935	3373	16	disturbance	disturbance	NN
9935	3373	17	,	,	,
9935	3373	18	but	but	CC
9935	3373	19	,	,	,
9935	3373	20	at	at	IN
9935	3373	21	any	any	DT
9935	3373	22	rate	rate	NN
9935	3373	23	,	,	,
9935	3373	24	the	the	DT
9935	3373	25	harmful	harmful	JJ
9935	3373	26	effect	effect	NN
9935	3373	27	may	may	MD
9935	3373	28	be	be	VB
9935	3373	29	reduced	reduce	VBN
9935	3373	30	to	to	IN
9935	3373	31	a	a	DT
9935	3373	32	minimum	minimum	NN
9935	3373	33	by	by	IN
9935	3373	34	the	the	DT
9935	3373	35	correct	correct	JJ
9935	3373	36	preparation	preparation	NN
9935	3373	37	and	and	CC
9935	3373	38	baking	baking	NN
9935	3373	39	of	of	IN
9935	3373	40	these	these	DT
9935	3373	41	foods	food	NNS
9935	3373	42	.	.	.
9935	3374	1	PRINCIPAL	principal	NN
9935	3374	2	REQUIREMENTS	requirement	NNS
9935	3374	3	FOR	for	IN
9935	3374	4	HOT	hot	JJ
9935	3374	5	BREADS	BREADS	NNP
9935	3374	6	2	2	CD
9935	3374	7	.	.	.
9935	3375	1	Hot	hot	JJ
9935	3375	2	breads	bread	NNS
9935	3375	3	are	be	VBP
9935	3375	4	quickly	quickly	RB
9935	3375	5	and	and	CC
9935	3375	6	easily	easily	RB
9935	3375	7	made	make	VBN
9935	3375	8	,	,	,
9935	3375	9	but	but	CC
9935	3375	10	in	in	IN
9935	3375	11	this	this	DT
9935	3375	12	part	part	NN
9935	3375	13	of	of	IN
9935	3375	14	cookery	cookery	NN
9935	3375	15	,	,	,
9935	3375	16	as	as	IN
9935	3375	17	in	in	IN
9935	3375	18	every	every	DT
9935	3375	19	other	other	JJ
9935	3375	20	phase	phase	NN
9935	3375	21	of	of	IN
9935	3375	22	it	-PRON-	PRP
9935	3375	23	,	,	,
9935	3375	24	certain	certain	JJ
9935	3375	25	principles	principle	NNS
9935	3375	26	must	must	MD
9935	3375	27	be	be	VB
9935	3375	28	understood	understand	VBN
9935	3375	29	and	and	CC
9935	3375	30	applied	apply	VBN
9935	3375	31	if	if	IN
9935	3375	32	the	the	DT
9935	3375	33	most	most	RBS
9935	3375	34	satisfactory	satisfactory	JJ
9935	3375	35	results	result	NNS
9935	3375	36	are	be	VBP
9935	3375	37	desired	desire	VBN
9935	3375	38	.	.	.
9935	3376	1	These	these	DT
9935	3376	2	principles	principle	NNS
9935	3376	3	pertain	pertain	VBP
9935	3376	4	chiefly	chiefly	RB
9935	3376	5	to	to	IN
9935	3376	6	the	the	DT
9935	3376	7	ingredients	ingredient	NNS
9935	3376	8	used	use	VBN
9935	3376	9	,	,	,
9935	3376	10	the	the	DT
9935	3376	11	way	way	NN
9935	3376	12	in	in	IN
9935	3376	13	which	which	WDT
9935	3376	14	they	-PRON-	PRP
9935	3376	15	are	be	VBP
9935	3376	16	measured	measure	VBN
9935	3376	17	and	and	CC
9935	3376	18	handled	handle	VBN
9935	3376	19	,	,	,
9935	3376	20	the	the	DT
9935	3376	21	proportions	proportion	NNS
9935	3376	22	in	in	IN
9935	3376	23	which	which	WDT
9935	3376	24	they	-PRON-	PRP
9935	3376	25	are	be	VBP
9935	3376	26	combined	combine	VBN
9935	3376	27	,	,	,
9935	3376	28	the	the	DT
9935	3376	29	necessary	necessary	JJ
9935	3376	30	utensils	utensil	NNS
9935	3376	31	,	,	,
9935	3376	32	and	and	CC
9935	3376	33	the	the	DT
9935	3376	34	proper	proper	JJ
9935	3376	35	baking	baking	NN
9935	3376	36	of	of	IN
9935	3376	37	the	the	DT
9935	3376	38	mixtures	mixture	NNS
9935	3376	39	that	that	WDT
9935	3376	40	are	be	VBP
9935	3376	41	formed	form	VBN
9935	3376	42	.	.	.
9935	3377	1	In	in	IN
9935	3377	2	the	the	DT
9935	3377	3	first	first	JJ
9935	3377	4	place	place	NN
9935	3377	5	,	,	,
9935	3377	6	the	the	DT
9935	3377	7	quality	quality	NN
9935	3377	8	of	of	IN
9935	3377	9	the	the	DT
9935	3377	10	ingredients	ingredient	NNS
9935	3377	11	should	should	MD
9935	3377	12	be	be	VB
9935	3377	13	carefully	carefully	RB
9935	3377	14	considered	consider	VBN
9935	3377	15	,	,	,
9935	3377	16	because	because	IN
9935	3377	17	on	on	IN
9935	3377	18	this	this	DT
9935	3377	19	depends	depend	VBZ
9935	3377	20	the	the	DT
9935	3377	21	quality	quality	NN
9935	3377	22	of	of	IN
9935	3377	23	the	the	DT
9935	3377	24	finished	finished	JJ
9935	3377	25	product	product	NN
9935	3377	26	.	.	.
9935	3378	1	No	no	DT
9935	3378	2	one	one	NN
9935	3378	3	who	who	WP
9935	3378	4	prepares	prepare	VBZ
9935	3378	5	foods	food	NNS
9935	3378	6	can	can	MD
9935	3378	7	expect	expect	VB
9935	3378	8	good	good	JJ
9935	3378	9	food	food	NN
9935	3378	10	to	to	TO
9935	3378	11	result	result	VB
9935	3378	12	from	from	IN
9935	3378	13	the	the	DT
9935	3378	14	use	use	NN
9935	3378	15	of	of	IN
9935	3378	16	inferior	inferior	JJ
9935	3378	17	materials	material	NNS
9935	3378	18	.	.	.
9935	3379	1	Next	next	RB
9935	3379	2	,	,	,
9935	3379	3	the	the	DT
9935	3379	4	proportion	proportion	NN
9935	3379	5	of	of	IN
9935	3379	6	the	the	DT
9935	3379	7	ingredients	ingredient	NNS
9935	3379	8	demands	demand	VBZ
9935	3379	9	attention	attention	NN
9935	3379	10	,	,	,
9935	3379	11	for	for	IN
9935	3379	12	much	much	JJ
9935	3379	13	importance	importance	NN
9935	3379	14	is	be	VBZ
9935	3379	15	attached	attach	VBN
9935	3379	16	to	to	IN
9935	3379	17	this	this	DT
9935	3379	18	point	point	NN
9935	3379	19	.	.	.
9935	3380	1	For	for	IN
9935	3380	2	instance	instance	NN
9935	3380	3	,	,	,
9935	3380	4	in	in	IN
9935	3380	5	making	make	VBG
9935	3380	6	a	a	DT
9935	3380	7	certain	certain	JJ
9935	3380	8	kind	kind	NN
9935	3380	9	of	of	IN
9935	3380	10	hot	hot	JJ
9935	3380	11	bread	bread	NN
9935	3380	12	,	,	,
9935	3380	13	the	the	DT
9935	3380	14	quantity	quantity	NN
9935	3380	15	of	of	IN
9935	3380	16	flour	flour	NN
9935	3380	17	to	to	TO
9935	3380	18	be	be	VB
9935	3380	19	used	use	VBN
9935	3380	20	is	be	VBZ
9935	3380	21	regulated	regulate	VBN
9935	3380	22	by	by	IN
9935	3380	23	the	the	DT
9935	3380	24	quantity	quantity	NN
9935	3380	25	of	of	IN
9935	3380	26	bread	bread	NN
9935	3380	27	that	that	WDT
9935	3380	28	is	be	VBZ
9935	3380	29	desired	desire	VBN
9935	3380	30	,	,	,
9935	3380	31	and	and	CC
9935	3380	32	the	the	DT
9935	3380	33	quantity	quantity	NN
9935	3380	34	of	of	IN
9935	3380	35	flour	flour	NN
9935	3380	36	governs	govern	NNS
9935	3380	37	,	,	,
9935	3380	38	in	in	IN
9935	3380	39	turn	turn	NN
9935	3380	40	,	,	,
9935	3380	41	the	the	DT
9935	3380	42	quantities	quantity	NNS
9935	3380	43	of	of	IN
9935	3380	44	liquid	liquid	NN
9935	3380	45	,	,	,
9935	3380	46	leavening	leavening	NN
9935	3380	47	,	,	,
9935	3380	48	and	and	CC
9935	3380	49	other	other	JJ
9935	3380	50	ingredients	ingredient	NNS
9935	3380	51	that	that	WDT
9935	3380	52	are	be	VBP
9935	3380	53	to	to	TO
9935	3380	54	be	be	VB
9935	3380	55	put	put	VBN
9935	3380	56	into	into	IN
9935	3380	57	the	the	DT
9935	3380	58	mixture	mixture	NN
9935	3380	59	.	.	.
9935	3381	1	When	when	WRB
9935	3381	2	the	the	DT
9935	3381	3	proportions	proportion	NNS
9935	3381	4	of	of	IN
9935	3381	5	ingredients	ingredient	NNS
9935	3381	6	required	require	VBN
9935	3381	7	for	for	IN
9935	3381	8	a	a	DT
9935	3381	9	hot	hot	JJ
9935	3381	10	bread	bread	NN
9935	3381	11	are	be	VBP
9935	3381	12	known	know	VBN
9935	3381	13	,	,	,
9935	3381	14	it	-PRON-	PRP
9935	3381	15	is	be	VBZ
9935	3381	16	necessary	necessary	JJ
9935	3381	17	that	that	IN
9935	3381	18	the	the	DT
9935	3381	19	ingredients	ingredient	NNS
9935	3381	20	be	be	VB
9935	3381	21	measured	measure	VBN
9935	3381	22	very	very	RB
9935	3381	23	accurately	accurately	RB
9935	3381	24	.	.	.
9935	3382	1	Leavening	leavening	NN
9935	3382	2	material	material	NN
9935	3382	3	,	,	,
9935	3382	4	for	for	IN
9935	3382	5	example	example	NN
9935	3382	6	,	,	,
9935	3382	7	will	will	MD
9935	3382	8	serve	serve	VB
9935	3382	9	to	to	TO
9935	3382	10	make	make	VB
9935	3382	11	clear	clear	JJ
9935	3382	12	the	the	DT
9935	3382	13	need	need	NN
9935	3382	14	for	for	IN
9935	3382	15	accuracy	accuracy	NN
9935	3382	16	in	in	IN
9935	3382	17	measuring	measure	VBG
9935	3382	18	.	.	.
9935	3383	1	A	a	DT
9935	3383	2	definite	definite	JJ
9935	3383	3	quantity	quantity	NN
9935	3383	4	of	of	IN
9935	3383	5	leavening	leavening	NN
9935	3383	6	will	will	MD
9935	3383	7	do	do	VB
9935	3383	8	only	only	RB
9935	3383	9	a	a	DT
9935	3383	10	definite	definite	JJ
9935	3383	11	amount	amount	NN
9935	3383	12	of	of	IN
9935	3383	13	work	work	NN
9935	3383	14	.	.	.
9935	3384	1	Therefore	therefore	RB
9935	3384	2	,	,	,
9935	3384	3	if	if	IN
9935	3384	4	too	too	RB
9935	3384	5	little	little	JJ
9935	3384	6	or	or	CC
9935	3384	7	too	too	RB
9935	3384	8	much	much	JJ
9935	3384	9	is	be	VBZ
9935	3384	10	used	use	VBN
9935	3384	11	,	,	,
9935	3384	12	unsatisfactory	unsatisfactory	JJ
9935	3384	13	results	result	NNS
9935	3384	14	may	may	MD
9935	3384	15	be	be	VB
9935	3384	16	expected	expect	VBN
9935	3384	17	;	;	:
9935	3384	18	and	and	CC
9935	3384	19	,	,	,
9935	3384	20	as	as	IN
9935	3384	21	with	with	IN
9935	3384	22	this	this	DT
9935	3384	23	ingredient	ingredient	NN
9935	3384	24	,	,	,
9935	3384	25	so	so	CC
9935	3384	26	it	-PRON-	PRP
9935	3384	27	is	be	VBZ
9935	3384	28	with	with	IN
9935	3384	29	all	all	PDT
9935	3384	30	the	the	DT
9935	3384	31	materials	material	NNS
9935	3384	32	used	use	VBN
9935	3384	33	for	for	IN
9935	3384	34	hot	hot	JJ
9935	3384	35	breads	bread	NNS
9935	3384	36	.	.	.
9935	3385	1	The	the	DT
9935	3385	2	handling	handling	NN
9935	3385	3	of	of	IN
9935	3385	4	the	the	DT
9935	3385	5	ingredients	ingredient	NNS
9935	3385	6	and	and	CC
9935	3385	7	the	the	DT
9935	3385	8	mixture	mixture	NN
9935	3385	9	has	have	VBZ
9935	3385	10	also	also	RB
9935	3385	11	much	much	JJ
9935	3385	12	influence	influence	NN
9935	3385	13	on	on	IN
9935	3385	14	the	the	DT
9935	3385	15	success	success	NN
9935	3385	16	with	with	IN
9935	3385	17	which	which	WDT
9935	3385	18	hot	hot	JJ
9935	3385	19	breads	bread	NNS
9935	3385	20	are	be	VBP
9935	3385	21	produced	produce	VBN
9935	3385	22	.	.	.
9935	3386	1	A	a	DT
9935	3386	2	heavy	heavy	JJ
9935	3386	3	touch	touch	NN
9935	3386	4	and	and	CC
9935	3386	5	excessive	excessive	JJ
9935	3386	6	handling	handling	NN
9935	3386	7	,	,	,
9935	3386	8	both	both	DT
9935	3386	9	of	of	IN
9935	3386	10	which	which	WDT
9935	3386	11	are	be	VBP
9935	3386	12	usually	usually	RB
9935	3386	13	characteristic	characteristic	JJ
9935	3386	14	of	of	IN
9935	3386	15	the	the	DT
9935	3386	16	beginner	beginner	NN
9935	3386	17	,	,	,
9935	3386	18	are	be	VBP
9935	3386	19	more	more	RBR
9935	3386	20	likely	likely	JJ
9935	3386	21	to	to	TO
9935	3386	22	result	result	VB
9935	3386	23	in	in	IN
9935	3386	24	a	a	DT
9935	3386	25	tough	tough	JJ
9935	3386	26	product	product	NN
9935	3386	27	than	than	IN
9935	3386	28	is	be	VBZ
9935	3386	29	the	the	DT
9935	3386	30	light	light	JJ
9935	3386	31	,	,	,
9935	3386	32	careful	careful	JJ
9935	3386	33	handling	handling	NN
9935	3386	34	of	of	IN
9935	3386	35	the	the	DT
9935	3386	36	expert	expert	NN
9935	3386	37	.	.	.
9935	3387	1	However	however	RB
9935	3387	2	,	,	,
9935	3387	3	as	as	IN
9935	3387	4	skill	skill	NN
9935	3387	5	in	in	IN
9935	3387	6	this	this	DT
9935	3387	7	matter	matter	NN
9935	3387	8	comes	come	VBZ
9935	3387	9	with	with	IN
9935	3387	10	practice	practice	NN
9935	3387	11	,	,	,
9935	3387	12	no	no	DT
9935	3387	13	discouragement	discouragement	NN
9935	3387	14	need	nee	MD
9935	3387	15	result	result	VB
9935	3387	16	if	if	IN
9935	3387	17	successful	successful	JJ
9935	3387	18	results	result	NNS
9935	3387	19	are	be	VBP
9935	3387	20	not	not	RB
9935	3387	21	forthcoming	forthcoming	JJ
9935	3387	22	at	at	IN
9935	3387	23	the	the	DT
9935	3387	24	very	very	JJ
9935	3387	25	start	start	NN
9935	3387	26	in	in	IN
9935	3387	27	this	this	DT
9935	3387	28	work	work	NN
9935	3387	29	.	.	.
9935	3388	1	A	a	DT
9935	3388	2	good	good	JJ
9935	3388	3	rule	rule	NN
9935	3388	4	to	to	TO
9935	3388	5	follow	follow	VB
9935	3388	6	in	in	IN
9935	3388	7	this	this	DT
9935	3388	8	particular	particular	JJ
9935	3388	9	,	,	,
9935	3388	10	and	and	CC
9935	3388	11	one	one	NN
9935	3388	12	that	that	WDT
9935	3388	13	has	have	VBZ
9935	3388	14	few	few	JJ
9935	3388	15	exceptions	exception	NNS
9935	3388	16	,	,	,
9935	3388	17	is	be	VBZ
9935	3388	18	to	to	TO
9935	3388	19	handle	handle	VB
9935	3388	20	and	and	CC
9935	3388	21	stir	stir	VB
9935	3388	22	the	the	DT
9935	3388	23	ingredients	ingredient	NNS
9935	3388	24	only	only	RB
9935	3388	25	enough	enough	RB
9935	3388	26	to	to	TO
9935	3388	27	blend	blend	VB
9935	3388	28	them	-PRON-	PRP
9935	3388	29	properly	properly	RB
9935	3388	30	.	.	.
9935	3389	1	In	in	IN
9935	3389	2	addition	addition	NN
9935	3389	3	to	to	IN
9935	3389	4	the	the	DT
9935	3389	5	matters	matter	NNS
9935	3389	6	just	just	RB
9935	3389	7	mentioned	mention	VBD
9935	3389	8	,	,	,
9935	3389	9	the	the	DT
9935	3389	10	utensils	utensil	NNS
9935	3389	11	in	in	IN
9935	3389	12	which	which	WDT
9935	3389	13	to	to	TO
9935	3389	14	combine	combine	VB
9935	3389	15	the	the	DT
9935	3389	16	hot	hot	JJ
9935	3389	17	-	-	HYPH
9935	3389	18	bread	bread	NN
9935	3389	19	materials	material	NNS
9935	3389	20	and	and	CC
9935	3389	21	bake	bake	VBP
9935	3389	22	the	the	DT
9935	3389	23	batters	batter	NNS
9935	3389	24	or	or	CC
9935	3389	25	doughs	dough	NNS
9935	3389	26	are	be	VBP
9935	3389	27	of	of	IN
9935	3389	28	importance	importance	NN
9935	3389	29	.	.	.
9935	3390	1	While	while	IN
9935	3390	2	none	none	NN
9935	3390	3	of	of	IN
9935	3390	4	these	these	DT
9935	3390	5	is	be	VBZ
9935	3390	6	complicated	complicate	VBN
9935	3390	7	,	,	,
9935	3390	8	each	each	DT
9935	3390	9	must	must	MD
9935	3390	10	be	be	VB
9935	3390	11	of	of	IN
9935	3390	12	the	the	DT
9935	3390	13	right	right	JJ
9935	3390	14	kind	kind	NN
9935	3390	15	if	if	IN
9935	3390	16	the	the	DT
9935	3390	17	best	good	JJS
9935	3390	18	results	result	NNS
9935	3390	19	are	be	VBP
9935	3390	20	expected	expect	VBN
9935	3390	21	.	.	.
9935	3391	1	The	the	DT
9935	3391	2	final	final	JJ
9935	3391	3	point	point	NN
9935	3391	4	to	to	IN
9935	3391	5	which	which	WDT
9935	3391	6	attention	attention	NN
9935	3391	7	must	must	MD
9935	3391	8	be	be	VB
9935	3391	9	given	give	VBN
9935	3391	10	is	be	VBZ
9935	3391	11	the	the	DT
9935	3391	12	baking	baking	NN
9935	3391	13	of	of	IN
9935	3391	14	this	this	DT
9935	3391	15	food	food	NN
9935	3391	16	.	.	.
9935	3392	1	Proper	proper	JJ
9935	3392	2	baking	baking	NN
9935	3392	3	requires	require	VBZ
9935	3392	4	on	on	IN
9935	3392	5	the	the	DT
9935	3392	6	part	part	NN
9935	3392	7	of	of	IN
9935	3392	8	the	the	DT
9935	3392	9	housewife	housewife	NN
9935	3392	10	familiarity	familiarity	NN
9935	3392	11	with	with	IN
9935	3392	12	the	the	DT
9935	3392	13	oven	oven	NN
9935	3392	14	that	that	WDT
9935	3392	15	is	be	VBZ
9935	3392	16	to	to	TO
9935	3392	17	be	be	VB
9935	3392	18	used	use	VBN
9935	3392	19	,	,	,
9935	3392	20	accuracy	accuracy	NN
9935	3392	21	in	in	IN
9935	3392	22	judging	judge	VBG
9935	3392	23	temperature	temperature	NN
9935	3392	24	,	,	,
9935	3392	25	and	and	CC
9935	3392	26	a	a	DT
9935	3392	27	knowledge	knowledge	NN
9935	3392	28	of	of	IN
9935	3392	29	the	the	DT
9935	3392	30	principles	principle	NNS
9935	3392	31	underlying	underlie	VBG
9935	3392	32	the	the	DT
9935	3392	33	process	process	NN
9935	3392	34	of	of	IN
9935	3392	35	baking	baking	NN
9935	3392	36	.	.	.
9935	3393	1	*	*	NFP
9935	3393	2	*	*	NFP
9935	3393	3	*	*	NFP
9935	3393	4	*	*	NFP
9935	3393	5	*	*	NFP
9935	3393	6	LEAVENING	leavening	NN
9935	3393	7	AGENTS	agent	NNS
9935	3393	8	CLASSES	class	NNS
9935	3393	9	OF	of	IN
9935	3393	10	LEAVENING	leaven	VBG
9935	3393	11	AGENTS	agent	NNS
9935	3393	12	3	3	CD
9935	3393	13	.	.	.
9935	3394	1	As	as	IN
9935	3394	2	has	have	VBZ
9935	3394	3	been	be	VBN
9935	3394	4	pointed	point	VBN
9935	3394	5	out	out	RP
9935	3394	6	,	,	,
9935	3394	7	the	the	DT
9935	3394	8	ingredients	ingredient	NNS
9935	3394	9	that	that	WDT
9935	3394	10	are	be	VBP
9935	3394	11	actually	actually	RB
9935	3394	12	required	require	VBN
9935	3394	13	in	in	IN
9935	3394	14	the	the	DT
9935	3394	15	making	making	NN
9935	3394	16	of	of	IN
9935	3394	17	hot	hot	JJ
9935	3394	18	breads	bread	NNS
9935	3394	19	are	be	VBP
9935	3394	20	flour	flour	NN
9935	3394	21	,	,	,
9935	3394	22	liquid	liquid	NN
9935	3394	23	,	,	,
9935	3394	24	salt	salt	NN
9935	3394	25	,	,	,
9935	3394	26	and	and	CC
9935	3394	27	leavening	leavening	NN
9935	3394	28	,	,	,
9935	3394	29	and	and	CC
9935	3394	30	to	to	TO
9935	3394	31	give	give	VB
9935	3394	32	variety	variety	NN
9935	3394	33	to	to	IN
9935	3394	34	breads	bread	NNS
9935	3394	35	of	of	IN
9935	3394	36	this	this	DT
9935	3394	37	kind	kind	NN
9935	3394	38	,	,	,
9935	3394	39	numerous	numerous	JJ
9935	3394	40	other	other	JJ
9935	3394	41	materials	material	NNS
9935	3394	42	,	,	,
9935	3394	43	including	include	VBG
9935	3394	44	sugar	sugar	NN
9935	3394	45	,	,	,
9935	3394	46	shortening	shortening	NN
9935	3394	47	,	,	,
9935	3394	48	eggs	egg	NNS
9935	3394	49	,	,	,
9935	3394	50	fruit	fruit	NN
9935	3394	51	,	,	,
9935	3394	52	nuts	nut	NNS
9935	3394	53	,	,	,
9935	3394	54	etc	etc	FW
9935	3394	55	.	.	.
9935	3394	56	,	,	,
9935	3394	57	are	be	VBP
9935	3394	58	often	often	RB
9935	3394	59	added	add	VBN
9935	3394	60	.	.	.
9935	3395	1	With	with	IN
9935	3395	2	the	the	DT
9935	3395	3	exception	exception	NN
9935	3395	4	of	of	IN
9935	3395	5	leavening	leavening	JJ
9935	3395	6	agents	agent	NNS
9935	3395	7	,	,	,
9935	3395	8	none	none	NN
9935	3395	9	of	of	IN
9935	3395	10	these	these	DT
9935	3395	11	ingredients	ingredient	NNS
9935	3395	12	requires	require	VBZ
9935	3395	13	special	special	JJ
9935	3395	14	attention	attention	NN
9935	3395	15	at	at	IN
9935	3395	16	present	present	NN
9935	3395	17	;	;	:
9935	3395	18	however	however	RB
9935	3395	19	,	,	,
9935	3395	20	the	the	DT
9935	3395	21	instruction	instruction	NN
9935	3395	22	that	that	WDT
9935	3395	23	is	be	VBZ
9935	3395	24	given	give	VBN
9935	3395	25	in	in	IN
9935	3395	26	_	_	NNP
9935	3395	27	Bread	Bread	NNP
9935	3395	28	_	_	NNP
9935	3395	29	regarding	regard	VBG
9935	3395	30	flour	flour	NN
9935	3395	31	should	should	MD
9935	3395	32	be	be	VB
9935	3395	33	kept	keep	VBN
9935	3395	34	in	in	IN
9935	3395	35	mind	mind	NN
9935	3395	36	,	,	,
9935	3395	37	as	as	IN
9935	3395	38	should	should	MD
9935	3395	39	also	also	RB
9935	3395	40	the	the	DT
9935	3395	41	fact	fact	NN
9935	3395	42	that	that	IN
9935	3395	43	all	all	PDT
9935	3395	44	the	the	DT
9935	3395	45	materials	material	NNS
9935	3395	46	for	for	IN
9935	3395	47	hot	hot	JJ
9935	3395	48	breads	bread	NNS
9935	3395	49	should	should	MD
9935	3395	50	be	be	VB
9935	3395	51	of	of	IN
9935	3395	52	the	the	DT
9935	3395	53	best	good	JJS
9935	3395	54	quality	quality	NN
9935	3395	55	that	that	WDT
9935	3395	56	can	can	MD
9935	3395	57	be	be	VB
9935	3395	58	obtained	obtain	VBN
9935	3395	59	.	.	.
9935	3396	1	As	as	IN
9935	3396	2	is	be	VBZ
9935	3396	3	known	know	VBN
9935	3396	4	by	by	IN
9935	3396	5	this	this	DT
9935	3396	6	time	time	NN
9935	3396	7	,	,	,
9935	3396	8	leavening	leaven	VBG
9935	3396	9	agents	agent	NNS
9935	3396	10	are	be	VBP
9935	3396	11	the	the	DT
9935	3396	12	materials	material	NNS
9935	3396	13	used	use	VBN
9935	3396	14	to	to	TO
9935	3396	15	leaven	leaven	VB
9935	3396	16	,	,	,
9935	3396	17	or	or	CC
9935	3396	18	make	make	VB
9935	3396	19	light	light	NN
9935	3396	20	,	,	,
9935	3396	21	any	any	DT
9935	3396	22	kind	kind	NN
9935	3396	23	of	of	IN
9935	3396	24	flour	flour	NN
9935	3396	25	mixture	mixture	NN
9935	3396	26	.	.	.
9935	3397	1	These	these	DT
9935	3397	2	agents	agent	NNS
9935	3397	3	are	be	VBP
9935	3397	4	of	of	IN
9935	3397	5	three	three	CD
9935	3397	6	classes	class	NNS
9935	3397	7	,	,	,
9935	3397	8	namely	namely	RB
9935	3397	9	,	,	,
9935	3397	10	_	_	NNP
9935	3397	11	organic	organic	JJ
9935	3397	12	,	,	,
9935	3397	13	physical	physical	JJ
9935	3397	14	_	_	NNP
9935	3397	15	,	,	,
9935	3397	16	and	and	CC
9935	3397	17	_	_	NNP
9935	3397	18	chemical	chemical	NN
9935	3397	19	_	_	NNP
9935	3397	20	.	.	.
9935	3398	1	The	the	DT
9935	3398	2	organic	organic	JJ
9935	3398	3	agent	agent	NN
9935	3398	4	is	be	VBZ
9935	3398	5	the	the	DT
9935	3398	6	oldest	old	JJS
9935	3398	7	recognized	recognize	VBN
9935	3398	8	leavening	leavening	NN
9935	3398	9	material	material	NN
9935	3398	10	,	,	,
9935	3398	11	it	-PRON-	PRP
9935	3398	12	being	be	VBG
9935	3398	13	the	the	DT
9935	3398	14	one	one	NN
9935	3398	15	that	that	WDT
9935	3398	16	is	be	VBZ
9935	3398	17	used	use	VBN
9935	3398	18	in	in	IN
9935	3398	19	the	the	DT
9935	3398	20	making	making	NN
9935	3398	21	of	of	IN
9935	3398	22	yeast	yeast	NN
9935	3398	23	breads	bread	NNS
9935	3398	24	;	;	:
9935	3398	25	but	but	CC
9935	3398	26	as	as	IN
9935	3398	27	a	a	DT
9935	3398	28	complete	complete	JJ
9935	3398	29	discussion	discussion	NN
9935	3398	30	of	of	IN
9935	3398	31	this	this	DT
9935	3398	32	class	class	NN
9935	3398	33	of	of	IN
9935	3398	34	leavening	leavening	NN
9935	3398	35	agents	agent	NNS
9935	3398	36	is	be	VBZ
9935	3398	37	given	give	VBN
9935	3398	38	in	in	IN
9935	3398	39	_	_	NNP
9935	3398	40	Bread	Bread	NNP
9935	3398	41	_	_	NNP
9935	3398	42	and	and	CC
9935	3398	43	as	as	IN
9935	3398	44	it	-PRON-	PRP
9935	3398	45	is	be	VBZ
9935	3398	46	not	not	RB
9935	3398	47	employed	employ	VBN
9935	3398	48	in	in	IN
9935	3398	49	the	the	DT
9935	3398	50	making	making	NN
9935	3398	51	of	of	IN
9935	3398	52	hot	hot	JJ
9935	3398	53	breads	bread	NNS
9935	3398	54	,	,	,
9935	3398	55	no	no	DT
9935	3398	56	consideration	consideration	NN
9935	3398	57	need	nee	MD
9935	3398	58	be	be	VB
9935	3398	59	given	give	VBN
9935	3398	60	to	to	IN
9935	3398	61	it	-PRON-	PRP
9935	3398	62	here	here	RB
9935	3398	63	.	.	.
9935	3399	1	Physical	physical	JJ
9935	3399	2	leavening	leavening	NN
9935	3399	3	is	be	VBZ
9935	3399	4	accomplished	accomplish	VBN
9935	3399	5	by	by	IN
9935	3399	6	the	the	DT
9935	3399	7	incorporation	incorporation	NN
9935	3399	8	of	of	IN
9935	3399	9	air	air	NN
9935	3399	10	into	into	IN
9935	3399	11	a	a	DT
9935	3399	12	mixture	mixture	NN
9935	3399	13	or	or	CC
9935	3399	14	by	by	IN
9935	3399	15	the	the	DT
9935	3399	16	expansion	expansion	NN
9935	3399	17	of	of	IN
9935	3399	18	the	the	DT
9935	3399	19	water	water	NN
9935	3399	20	into	into	IN
9935	3399	21	steam	steam	NN
9935	3399	22	,	,	,
9935	3399	23	and	and	CC
9935	3399	24	chemical	chemical	NN
9935	3399	25	leavening	leavening	NN
9935	3399	26	agents	agent	NNS
9935	3399	27	are	be	VBP
9935	3399	28	the	the	DT
9935	3399	29	most	most	RBS
9935	3399	30	modern	modern	JJ
9935	3399	31	and	and	CC
9935	3399	32	accurate	accurate	JJ
9935	3399	33	of	of	IN
9935	3399	34	all	all	PDT
9935	3399	35	the	the	DT
9935	3399	36	agents	agent	NNS
9935	3399	37	that	that	WDT
9935	3399	38	have	have	VBP
9935	3399	39	been	be	VBN
9935	3399	40	devised	devise	VBN
9935	3399	41	for	for	IN
9935	3399	42	the	the	DT
9935	3399	43	quick	quick	JJ
9935	3399	44	rising	rising	NN
9935	3399	45	of	of	IN
9935	3399	46	flour	flour	NN
9935	3399	47	mixtures	mixture	NNS
9935	3399	48	.	.	.
9935	3400	1	PHYSICAL	PHYSICAL	NNP
9935	3400	2	LEAVENING	LEAVENING	NNP
9935	3400	3	4	4	CD
9935	3400	4	.	.	.
9935	3401	1	PHYSICAL	PHYSICAL	NNS
9935	3401	2	LEAVENING	leavening	NN
9935	3401	3	consists	consist	VBZ
9935	3401	4	in	in	IN
9935	3401	5	aerating	aerate	VBG
9935	3401	6	,	,	,
9935	3401	7	or	or	CC
9935	3401	8	incorporating	incorporate	VBG
9935	3401	9	gas	gas	NN
9935	3401	10	or	or	CC
9935	3401	11	air	air	NN
9935	3401	12	into	into	IN
9935	3401	13	,	,	,
9935	3401	14	a	a	DT
9935	3401	15	mixture	mixture	NN
9935	3401	16	that	that	WDT
9935	3401	17	is	be	VBZ
9935	3401	18	to	to	TO
9935	3401	19	be	be	VB
9935	3401	20	baked	bake	VBN
9935	3401	21	,	,	,
9935	3401	22	and	and	CC
9935	3401	23	it	-PRON-	PRP
9935	3401	24	is	be	VBZ
9935	3401	25	based	base	VBN
9935	3401	26	on	on	IN
9935	3401	27	the	the	DT
9935	3401	28	principle	principle	NN
9935	3401	29	that	that	DT
9935	3401	30	air	air	NN
9935	3401	31	or	or	CC
9935	3401	32	gas	gas	NN
9935	3401	33	expands	expand	NNS
9935	3401	34	,	,	,
9935	3401	35	or	or	CC
9935	3401	36	increases	increase	NNS
9935	3401	37	in	in	IN
9935	3401	38	volume	volume	NN
9935	3401	39	,	,	,
9935	3401	40	when	when	WRB
9935	3401	41	heated	heat	VBN
9935	3401	42	.	.	.
9935	3402	1	It	-PRON-	PRP
9935	3402	2	is	be	VBZ
9935	3402	3	definitely	definitely	RB
9935	3402	4	known	know	VBN
9935	3402	5	that	that	IN
9935	3402	6	when	when	WRB
9935	3402	7	air	air	NN
9935	3402	8	is	be	VBZ
9935	3402	9	incorporated	incorporate	VBN
9935	3402	10	into	into	IN
9935	3402	11	dough	dough	NN
9935	3402	12	and	and	CC
9935	3402	13	then	then	RB
9935	3402	14	heated	heat	VBD
9935	3402	15	,	,	,
9935	3402	16	the	the	DT
9935	3402	17	air	air	NN
9935	3402	18	increases	increase	VBZ
9935	3402	19	1/273	1/273	CD
9935	3402	20	of	of	IN
9935	3402	21	its	-PRON-	PRP$
9935	3402	22	own	own	JJ
9935	3402	23	volume	volume	NN
9935	3402	24	for	for	IN
9935	3402	25	each	each	DT
9935	3402	26	degree	degree	NN
9935	3402	27	that	that	IN
9935	3402	28	the	the	DT
9935	3402	29	temperature	temperature	NN
9935	3402	30	is	be	VBZ
9935	3402	31	increased	increase	VBN
9935	3402	32	.	.	.
9935	3403	1	For	for	IN
9935	3403	2	instance	instance	NN
9935	3403	3	,	,	,
9935	3403	4	if	if	IN
9935	3403	5	the	the	DT
9935	3403	6	temperature	temperature	NN
9935	3403	7	of	of	IN
9935	3403	8	an	an	DT
9935	3403	9	aerated	aerate	VBN
9935	3403	10	mixture	mixture	NN
9935	3403	11	is	be	VBZ
9935	3403	12	65	65	CD
9935	3403	13	degrees	degree	NNS
9935	3403	14	Fahrenheit	fahrenheit	RB
9935	3403	15	when	when	WRB
9935	3403	16	it	-PRON-	PRP
9935	3403	17	is	be	VBZ
9935	3403	18	put	put	VBN
9935	3403	19	into	into	IN
9935	3403	20	the	the	DT
9935	3403	21	oven	oven	NN
9935	3403	22	,	,	,
9935	3403	23	the	the	DT
9935	3403	24	air	air	NN
9935	3403	25	or	or	CC
9935	3403	26	gas	gas	NN
9935	3403	27	will	will	MD
9935	3403	28	have	have	VB
9935	3403	29	doubled	double	VBN
9935	3403	30	in	in	IN
9935	3403	31	volume	volume	NN
9935	3403	32	by	by	IN
9935	3403	33	the	the	DT
9935	3403	34	time	time	NN
9935	3403	35	it	-PRON-	PRP
9935	3403	36	has	have	VBZ
9935	3403	37	reached	reach	VBN
9935	3403	38	338	338	CD
9935	3403	39	degrees	degree	NNS
9935	3403	40	Fahrenheit	fahrenheit	JJ
9935	3403	41	.	.	.
9935	3404	1	Thus	thus	RB
9935	3404	2	,	,	,
9935	3404	3	the	the	DT
9935	3404	4	success	success	NN
9935	3404	5	of	of	IN
9935	3404	6	aerated	aerate	VBN
9935	3404	7	bread	bread	NN
9935	3404	8	depends	depend	VBZ
9935	3404	9	to	to	IN
9935	3404	10	some	some	DT
9935	3404	11	extent	extent	NN
9935	3404	12	on	on	IN
9935	3404	13	the	the	DT
9935	3404	14	temperature	temperature	NN
9935	3404	15	of	of	IN
9935	3404	16	the	the	DT
9935	3404	17	mixture	mixture	NN
9935	3404	18	when	when	WRB
9935	3404	19	it	-PRON-	PRP
9935	3404	20	goes	go	VBZ
9935	3404	21	into	into	IN
9935	3404	22	the	the	DT
9935	3404	23	oven	oven	NN
9935	3404	24	.	.	.
9935	3405	1	The	the	DT
9935	3405	2	colder	colder	NN
9935	3405	3	it	-PRON-	PRP
9935	3405	4	is	be	VBZ
9935	3405	5	at	at	IN
9935	3405	6	that	that	DT
9935	3405	7	time	time	NN
9935	3405	8	,	,	,
9935	3405	9	the	the	DT
9935	3405	10	greater	great	JJR
9935	3405	11	is	be	VBZ
9935	3405	12	the	the	DT
9935	3405	13	number	number	NN
9935	3405	14	of	of	IN
9935	3405	15	degrees	degree	NNS
9935	3405	16	it	-PRON-	PRP
9935	3405	17	will	will	MD
9935	3405	18	have	have	VB
9935	3405	19	to	to	TO
9935	3405	20	rise	rise	VB
9935	3405	21	before	before	IN
9935	3405	22	it	-PRON-	PRP
9935	3405	23	is	be	VBZ
9935	3405	24	sufficiently	sufficiently	RB
9935	3405	25	baked	bake	VBN
9935	3405	26	,	,	,
9935	3405	27	and	and	CC
9935	3405	28	the	the	DT
9935	3405	29	more	more	JJR
9935	3405	30	opportunity	opportunity	NN
9935	3405	31	will	will	MD
9935	3405	32	the	the	DT
9935	3405	33	gas	gas	NN
9935	3405	34	have	have	VB
9935	3405	35	to	to	TO
9935	3405	36	expand	expand	VB
9935	3405	37	.	.	.
9935	3406	1	5	5	CD
9935	3406	2	.	.	.
9935	3407	1	The	the	DT
9935	3407	2	air	air	NN
9935	3407	3	or	or	CC
9935	3407	4	gas	gas	NN
9935	3407	5	required	require	VBN
9935	3407	6	for	for	IN
9935	3407	7	physical	physical	JJ
9935	3407	8	leavening	leavening	NN
9935	3407	9	is	be	VBZ
9935	3407	10	incorporated	incorporate	VBN
9935	3407	11	into	into	IN
9935	3407	12	a	a	DT
9935	3407	13	mixture	mixture	NN
9935	3407	14	by	by	IN
9935	3407	15	beating	beat	VBG
9935	3407	16	or	or	CC
9935	3407	17	folding	fold	VBG
9935	3407	18	the	the	DT
9935	3407	19	batter	batter	NN
9935	3407	20	or	or	CC
9935	3407	21	dough	dough	VB
9935	3407	22	itself	-PRON-	PRP
9935	3407	23	,	,	,
9935	3407	24	or	or	CC
9935	3407	25	by	by	IN
9935	3407	26	folding	fold	VBG
9935	3407	27	beaten	beat	VBN
9935	3407	28	egg	egg	NN
9935	3407	29	whites	white	NNS
9935	3407	30	into	into	IN
9935	3407	31	it	-PRON-	PRP
9935	3407	32	.	.	.
9935	3408	1	If	if	IN
9935	3408	2	the	the	DT
9935	3408	3	mixture	mixture	NN
9935	3408	4	is	be	VBZ
9935	3408	5	thin	thin	JJ
9935	3408	6	enough	enough	RB
9935	3408	7	,	,	,
9935	3408	8	the	the	DT
9935	3408	9	beating	beating	NN
9935	3408	10	may	may	MD
9935	3408	11	be	be	VB
9935	3408	12	done	do	VBN
9935	3408	13	with	with	IN
9935	3408	14	a	a	DT
9935	3408	15	spoon	spoon	NN
9935	3408	16	or	or	CC
9935	3408	17	an	an	DT
9935	3408	18	egg	egg	NN
9935	3408	19	beater	beater	NN
9935	3408	20	;	;	:
9935	3408	21	but	but	CC
9935	3408	22	if	if	IN
9935	3408	23	it	-PRON-	PRP
9935	3408	24	is	be	VBZ
9935	3408	25	thick	thick	JJ
9935	3408	26	enough	enough	RB
9935	3408	27	to	to	TO
9935	3408	28	be	be	VB
9935	3408	29	handled	handle	VBN
9935	3408	30	on	on	IN
9935	3408	31	a	a	DT
9935	3408	32	board	board	NN
9935	3408	33	,	,	,
9935	3408	34	air	air	NN
9935	3408	35	may	may	MD
9935	3408	36	be	be	VB
9935	3408	37	incorporated	incorporate	VBN
9935	3408	38	into	into	IN
9935	3408	39	it	-PRON-	PRP
9935	3408	40	by	by	IN
9935	3408	41	rolling	roll	VBG
9935	3408	42	and	and	CC
9935	3408	43	folding	fold	VBG
9935	3408	44	it	-PRON-	PRP
9935	3408	45	repeatedly	repeatedly	RB
9935	3408	46	.	.	.
9935	3409	1	If	if	IN
9935	3409	2	eggs	egg	NNS
9935	3409	3	are	be	VBP
9935	3409	4	to	to	TO
9935	3409	5	be	be	VB
9935	3409	6	used	use	VBN
9935	3409	7	for	for	IN
9935	3409	8	aerating	aerate	VBG
9935	3409	9	the	the	DT
9935	3409	10	batter	batter	NN
9935	3409	11	or	or	CC
9935	3409	12	dough	dough	NN
9935	3409	13	,	,	,
9935	3409	14	the	the	DT
9935	3409	15	entire	entire	JJ
9935	3409	16	egg	egg	NN
9935	3409	17	may	may	MD
9935	3409	18	be	be	VB
9935	3409	19	beaten	beat	VBN
9935	3409	20	and	and	CC
9935	3409	21	then	then	RB
9935	3409	22	added	add	VBD
9935	3409	23	,	,	,
9935	3409	24	but	but	CC
9935	3409	25	as	as	IN
9935	3409	26	more	more	JJR
9935	3409	27	air	air	NN
9935	3409	28	can	can	MD
9935	3409	29	be	be	VB
9935	3409	30	incorporated	incorporate	VBN
9935	3409	31	into	into	IN
9935	3409	32	the	the	DT
9935	3409	33	egg	egg	NN
9935	3409	34	whites	white	NNS
9935	3409	35	,	,	,
9935	3409	36	the	the	DT
9935	3409	37	yolks	yolk	NNS
9935	3409	38	and	and	CC
9935	3409	39	whites	white	NNS
9935	3409	40	are	be	VBP
9935	3409	41	usually	usually	RB
9935	3409	42	beaten	beat	VBN
9935	3409	43	separately	separately	RB
9935	3409	44	.	.	.
9935	3410	1	To	to	TO
9935	3410	2	make	make	VB
9935	3410	3	the	the	DT
9935	3410	4	white	white	NN
9935	3410	5	of	of	IN
9935	3410	6	eggs	egg	NNS
9935	3410	7	most	most	RBS
9935	3410	8	satisfactory	satisfactory	JJ
9935	3410	9	for	for	IN
9935	3410	10	this	this	DT
9935	3410	11	purpose	purpose	NN
9935	3410	12	,	,	,
9935	3410	13	it	-PRON-	PRP
9935	3410	14	should	should	MD
9935	3410	15	be	be	VB
9935	3410	16	beaten	beat	VBN
9935	3410	17	stiff	stiff	JJ
9935	3410	18	enough	enough	RB
9935	3410	19	to	to	TO
9935	3410	20	stand	stand	VB
9935	3410	21	up	up	RP
9935	3410	22	well	well	RB
9935	3410	23	,	,	,
9935	3410	24	but	but	CC
9935	3410	25	not	not	RB
9935	3410	26	until	until	IN
9935	3410	27	it	-PRON-	PRP
9935	3410	28	becomes	become	VBZ
9935	3410	29	dry	dry	JJ
9935	3410	30	and	and	CC
9935	3410	31	begins	begin	VBZ
9935	3410	32	to	to	TO
9935	3410	33	break	break	VB
9935	3410	34	up	up	RP
9935	3410	35	.	.	.
9935	3411	1	In	in	IN
9935	3411	2	adding	add	VBG
9935	3411	3	the	the	DT
9935	3411	4	beaten	beat	VBN
9935	3411	5	egg	egg	NNP
9935	3411	6	white	white	JJ
9935	3411	7	,	,	,
9935	3411	8	it	-PRON-	PRP
9935	3411	9	should	should	MD
9935	3411	10	be	be	VB
9935	3411	11	folded	fold	VBN
9935	3411	12	carefully	carefully	RB
9935	3411	13	and	and	CC
9935	3411	14	lightly	lightly	RB
9935	3411	15	into	into	IN
9935	3411	16	the	the	DT
9935	3411	17	mixture	mixture	NN
9935	3411	18	after	after	IN
9935	3411	19	all	all	PDT
9935	3411	20	the	the	DT
9935	3411	21	other	other	JJ
9935	3411	22	ingredients	ingredient	NNS
9935	3411	23	have	have	VBP
9935	3411	24	been	be	VBN
9935	3411	25	combined	combine	VBN
9935	3411	26	.	.	.
9935	3412	1	Beaten	beat	VBN
9935	3412	2	egg	egg	NN
9935	3412	3	white	white	NNP
9935	3412	4	may	may	MD
9935	3412	5	be	be	VB
9935	3412	6	used	use	VBN
9935	3412	7	to	to	TO
9935	3412	8	lighten	lighten	VB
9935	3412	9	any	any	DT
9935	3412	10	mixture	mixture	NN
9935	3412	11	that	that	WDT
9935	3412	12	is	be	VBZ
9935	3412	13	soft	soft	JJ
9935	3412	14	enough	enough	RB
9935	3412	15	to	to	TO
9935	3412	16	permit	permit	VB
9935	3412	17	it	-PRON-	PRP
9935	3412	18	to	to	TO
9935	3412	19	be	be	VB
9935	3412	20	folded	fold	VBN
9935	3412	21	in	in	IN
9935	3412	22	.	.	.
9935	3413	1	6	6	CD
9935	3413	2	.	.	.
9935	3414	1	To	to	TO
9935	3414	2	insure	insure	VB
9935	3414	3	the	the	DT
9935	3414	4	best	good	JJS
9935	3414	5	results	result	NNS
9935	3414	6	from	from	IN
9935	3414	7	mixtures	mixture	NNS
9935	3414	8	that	that	WDT
9935	3414	9	are	be	VBP
9935	3414	10	to	to	TO
9935	3414	11	be	be	VB
9935	3414	12	made	make	VBN
9935	3414	13	light	light	JJ
9935	3414	14	by	by	IN
9935	3414	15	means	mean	NNS
9935	3414	16	of	of	IN
9935	3414	17	physical	physical	JJ
9935	3414	18	leavening	leavening	NN
9935	3414	19	agents	agent	NNS
9935	3414	20	,	,	,
9935	3414	21	certain	certain	JJ
9935	3414	22	precautions	precaution	NNS
9935	3414	23	must	must	MD
9935	3414	24	be	be	VB
9935	3414	25	taken	take	VBN
9935	3414	26	.	.	.
9935	3415	1	Such	such	JJ
9935	3415	2	mixtures	mixture	NNS
9935	3415	3	should	should	MD
9935	3415	4	be	be	VB
9935	3415	5	baked	bake	VBN
9935	3415	6	as	as	RB
9935	3415	7	soon	soon	RB
9935	3415	8	as	as	IN
9935	3415	9	possible	possible	JJ
9935	3415	10	after	after	IN
9935	3415	11	the	the	DT
9935	3415	12	mixing	mixing	NN
9935	3415	13	is	be	VBZ
9935	3415	14	done	do	VBN
9935	3415	15	,	,	,
9935	3415	16	so	so	IN
9935	3415	17	that	that	IN
9935	3415	18	the	the	DT
9935	3415	19	gas	gas	NN
9935	3415	20	or	or	CC
9935	3415	21	air	air	NN
9935	3415	22	will	will	MD
9935	3415	23	not	not	RB
9935	3415	24	pass	pass	VB
9935	3415	25	out	out	RP
9935	3415	26	before	before	IN
9935	3415	27	the	the	DT
9935	3415	28	dough	dough	NN
9935	3415	29	is	be	VBZ
9935	3415	30	baked	bake	VBN
9935	3415	31	.	.	.
9935	3416	1	Likewise	likewise	RB
9935	3416	2	,	,	,
9935	3416	3	they	-PRON-	PRP
9935	3416	4	should	should	MD
9935	3416	5	be	be	VB
9935	3416	6	handled	handle	VBN
9935	3416	7	as	as	RB
9935	3416	8	lightly	lightly	RB
9935	3416	9	and	and	CC
9935	3416	10	quickly	quickly	RB
9935	3416	11	as	as	IN
9935	3416	12	possible	possible	JJ
9935	3416	13	,	,	,
9935	3416	14	for	for	IN
9935	3416	15	a	a	DT
9935	3416	16	heavy	heavy	JJ
9935	3416	17	touch	touch	NN
9935	3416	18	and	and	CC
9935	3416	19	too	too	RB
9935	3416	20	much	much	JJ
9935	3416	21	handling	handling	NN
9935	3416	22	are	be	VBP
9935	3416	23	often	often	RB
9935	3416	24	the	the	DT
9935	3416	25	cause	cause	NN
9935	3416	26	of	of	IN
9935	3416	27	imperfect	imperfect	JJ
9935	3416	28	results	result	NNS
9935	3416	29	.	.	.
9935	3417	1	For	for	IN
9935	3417	2	baking	bake	VBG
9935	3417	3	aerated	aerate	VBN
9935	3417	4	mixtures	mixture	NNS
9935	3417	5	,	,	,
9935	3417	6	heavy	heavy	JJ
9935	3417	7	irons	iron	NNS
9935	3417	8	are	be	VBP
9935	3417	9	better	well	JJR
9935	3417	10	than	than	IN
9935	3417	11	tin	tin	JJ
9935	3417	12	muffin	muffin	NN
9935	3417	13	pans	pan	NNS
9935	3417	14	;	;	:
9935	3417	15	also	also	RB
9935	3417	16	,	,	,
9935	3417	17	the	the	DT
9935	3417	18	pans	pan	NNS
9935	3417	19	that	that	WDT
9935	3417	20	are	be	VBP
9935	3417	21	used	use	VBN
9935	3417	22	should	should	MD
9935	3417	23	be	be	VB
9935	3417	24	heated	heat	VBN
9935	3417	25	before	before	IN
9935	3417	26	the	the	DT
9935	3417	27	mixture	mixture	NN
9935	3417	28	is	be	VBZ
9935	3417	29	put	put	VBN
9935	3417	30	into	into	IN
9935	3417	31	them	-PRON-	PRP
9935	3417	32	,	,	,
9935	3417	33	so	so	IN
9935	3417	34	that	that	IN
9935	3417	35	the	the	DT
9935	3417	36	batter	batter	NN
9935	3417	37	or	or	CC
9935	3417	38	dough	dough	NN
9935	3417	39	will	will	MD
9935	3417	40	begin	begin	VB
9935	3417	41	to	to	TO
9935	3417	42	expand	expand	VB
9935	3417	43	immediately	immediately	RB
9935	3417	44	.	.	.
9935	3418	1	Gem	Gem	NNP
9935	3418	2	irons	iron	NNS
9935	3418	3	should	should	MD
9935	3418	4	be	be	VB
9935	3418	5	filled	fill	VBN
9935	3418	6	level	level	NN
9935	3418	7	with	with	IN
9935	3418	8	an	an	DT
9935	3418	9	aerated	aerate	VBN
9935	3418	10	mixture	mixture	NN
9935	3418	11	.	.	.
9935	3419	1	CHEMICAL	chemical	NN
9935	3419	2	LEAVENING	leavening	NN
9935	3419	3	7	7	CD
9935	3419	4	.	.	.
9935	3420	1	CHEMICAL	chemical	NN
9935	3420	2	LEAVENING	leavening	NN
9935	3420	3	is	be	VBZ
9935	3420	4	brought	bring	VBN
9935	3420	5	about	about	RP
9935	3420	6	by	by	IN
9935	3420	7	the	the	DT
9935	3420	8	action	action	NN
9935	3420	9	of	of	IN
9935	3420	10	gas	gas	NN
9935	3420	11	produced	produce	VBN
9935	3420	12	by	by	IN
9935	3420	13	an	an	DT
9935	3420	14	acid	acid	NN
9935	3420	15	and	and	CC
9935	3420	16	an	an	DT
9935	3420	17	alkali	alkali	NN
9935	3420	18	.	.	.
9935	3421	1	All	all	DT
9935	3421	2	chemical	chemical	NN
9935	3421	3	leavening	leavening	NN
9935	3421	4	agents	agent	NNS
9935	3421	5	are	be	VBP
9935	3421	6	Similar	similar	JJ
9935	3421	7	in	in	IN
9935	3421	8	their	-PRON-	PRP$
9935	3421	9	action	action	NN
9935	3421	10	,	,	,
9935	3421	11	and	and	CC
9935	3421	12	they	-PRON-	PRP
9935	3421	13	are	be	VBP
9935	3421	14	composed	compose	VBN
9935	3421	15	of	of	IN
9935	3421	16	an	an	DT
9935	3421	17	acid	acid	NN
9935	3421	18	and	and	CC
9935	3421	19	an	an	DT
9935	3421	20	alkali	alkali	NN
9935	3421	21	.	.	.
9935	3422	1	When	when	WRB
9935	3422	2	an	an	DT
9935	3422	3	acid	acid	NN
9935	3422	4	and	and	CC
9935	3422	5	an	an	DT
9935	3422	6	alkali	alkali	JJ
9935	3422	7	are	be	VBP
9935	3422	8	brought	bring	VBN
9935	3422	9	together	together	RB
9935	3422	10	in	in	IN
9935	3422	11	the	the	DT
9935	3422	12	presence	presence	NN
9935	3422	13	of	of	IN
9935	3422	14	moisture	moisture	NN
9935	3422	15	and	and	CC
9935	3422	16	heat	heat	NN
9935	3422	17	,	,	,
9935	3422	18	the	the	DT
9935	3422	19	result	result	NN
9935	3422	20	is	be	VBZ
9935	3422	21	the	the	DT
9935	3422	22	rapid	rapid	JJ
9935	3422	23	production	production	NN
9935	3422	24	of	of	IN
9935	3422	25	carbon	carbon	NN
9935	3422	26	dioxide	dioxide	NN
9935	3422	27	,	,	,
9935	3422	28	a	a	DT
9935	3422	29	gas	gas	NN
9935	3422	30	that	that	WDT
9935	3422	31	expands	expand	VBZ
9935	3422	32	on	on	IN
9935	3422	33	being	be	VBG
9935	3422	34	heated	heat	VBN
9935	3422	35	,	,	,
9935	3422	36	just	just	RB
9935	3422	37	as	as	IN
9935	3422	38	all	all	DT
9935	3422	39	other	other	JJ
9935	3422	40	gases	gas	NNS
9935	3422	41	do	do	VBP
9935	3422	42	.	.	.
9935	3423	1	In	in	IN
9935	3423	2	expanding	expand	VBG
9935	3423	3	,	,	,
9935	3423	4	the	the	DT
9935	3423	5	gas	gas	NN
9935	3423	6	pushes	push	VBZ
9935	3423	7	up	up	RP
9935	3423	8	the	the	DT
9935	3423	9	batters	batter	NNS
9935	3423	10	or	or	CC
9935	3423	11	doughs	dough	NNS
9935	3423	12	,	,	,
9935	3423	13	and	and	CC
9935	3423	14	these	these	DT
9935	3423	15	,	,	,
9935	3423	16	when	when	WRB
9935	3423	17	baked	bake	VBN
9935	3423	18	,	,	,
9935	3423	19	set	set	VBN
9935	3423	20	,	,	,
9935	3423	21	or	or	CC
9935	3423	22	harden	harden	NNP
9935	3423	23	,	,	,
9935	3423	24	into	into	IN
9935	3423	25	porous	porous	JJ
9935	3423	26	shapes	shape	NNS
9935	3423	27	.	.	.
9935	3424	1	In	in	IN
9935	3424	2	addition	addition	NN
9935	3424	3	to	to	IN
9935	3424	4	forming	form	VBG
9935	3424	5	the	the	DT
9935	3424	6	gas	gas	NN
9935	3424	7	,	,	,
9935	3424	8	the	the	DT
9935	3424	9	acid	acid	NN
9935	3424	10	and	and	CC
9935	3424	11	the	the	DT
9935	3424	12	alkali	alkali	JJ
9935	3424	13	produce	produce	VBP
9935	3424	14	a	a	DT
9935	3424	15	salt	salt	NN
9935	3424	16	that	that	WDT
9935	3424	17	remains	remain	VBZ
9935	3424	18	in	in	IN
9935	3424	19	the	the	DT
9935	3424	20	bread	bread	NN
9935	3424	21	,	,	,
9935	3424	22	and	and	CC
9935	3424	23	it	-PRON-	PRP
9935	3424	24	is	be	VBZ
9935	3424	25	this	this	DT
9935	3424	26	salt	salt	NN
9935	3424	27	that	that	WDT
9935	3424	28	is	be	VBZ
9935	3424	29	responsible	responsible	JJ
9935	3424	30	for	for	IN
9935	3424	31	the	the	DT
9935	3424	32	harmful	harmful	JJ
9935	3424	33	effect	effect	NN
9935	3424	34	usually	usually	RB
9935	3424	35	attributed	attribute	VBN
9935	3424	36	to	to	IN
9935	3424	37	chemical	chemical	JJ
9935	3424	38	leavening	leavening	NN
9935	3424	39	agents	agent	NNS
9935	3424	40	.	.	.
9935	3425	1	8	8	LS
9935	3425	2	.	.	.
9935	3426	1	The	the	DT
9935	3426	2	first	first	JJ
9935	3426	3	chemical	chemical	NN
9935	3426	4	leavening	leavening	NN
9935	3426	5	agents	agent	NNS
9935	3426	6	were	be	VBD
9935	3426	7	devised	devise	VBN
9935	3426	8	by	by	IN
9935	3426	9	housewives	housewife	NNS
9935	3426	10	themselves	-PRON-	PRP
9935	3426	11	.	.	.
9935	3427	1	They	-PRON-	PRP
9935	3427	2	consisted	consist	VBD
9935	3427	3	of	of	IN
9935	3427	4	a	a	DT
9935	3427	5	combination	combination	NN
9935	3427	6	of	of	IN
9935	3427	7	saleratus	saleratus	NNP
9935	3427	8	,	,	,
9935	3427	9	an	an	DT
9935	3427	10	alkali	alkali	JJ
9935	3427	11	made	make	VBN
9935	3427	12	from	from	IN
9935	3427	13	wood	wood	NN
9935	3427	14	ashes	ashe	NNS
9935	3427	15	,	,	,
9935	3427	16	and	and	CC
9935	3427	17	sour	sour	JJ
9935	3427	18	milk	milk	NN
9935	3427	19	or	or	CC
9935	3427	20	molasses	molasse	NNS
9935	3427	21	.	.	.
9935	3428	1	The	the	DT
9935	3428	2	results	result	NNS
9935	3428	3	obtained	obtain	VBD
9935	3428	4	were	be	VBD
9935	3428	5	more	more	RBR
9935	3428	6	or	or	CC
9935	3428	7	less	less	RBR
9935	3428	8	satisfactory	satisfactory	JJ
9935	3428	9	,	,	,
9935	3428	10	but	but	CC
9935	3428	11	never	never	RB
9935	3428	12	entirely	entirely	RB
9935	3428	13	accurate	accurate	JJ
9935	3428	14	or	or	CC
9935	3428	15	certain	certain	JJ
9935	3428	16	.	.	.
9935	3429	1	Later	later	RB
9935	3429	2	on	on	RB
9935	3429	3	,	,	,
9935	3429	4	chemists	chemist	NNS
9935	3429	5	by	by	IN
9935	3429	6	employing	employ	VBG
9935	3429	7	the	the	DT
9935	3429	8	same	same	JJ
9935	3429	9	idea	idea	NN
9935	3429	10	combined	combine	VBD
9935	3429	11	an	an	DT
9935	3429	12	alkali	alkali	NN
9935	3429	13	with	with	IN
9935	3429	14	an	an	DT
9935	3429	15	acid	acid	NN
9935	3429	16	in	in	IN
9935	3429	17	powder	powder	NN
9935	3429	18	form	form	NN
9935	3429	19	and	and	CC
9935	3429	20	produced	produce	VBD
9935	3429	21	an	an	DT
9935	3429	22	accurate	accurate	JJ
9935	3429	23	and	and	CC
9935	3429	24	satisfactory	satisfactory	JJ
9935	3429	25	leavening	leavening	NN
9935	3429	26	agent	agent	NN
9935	3429	27	in	in	IN
9935	3429	28	the	the	DT
9935	3429	29	form	form	NN
9935	3429	30	of	of	IN
9935	3429	31	baking	bake	VBG
9935	3429	32	powder	powder	NN
9935	3429	33	.	.	.
9935	3430	1	The	the	DT
9935	3430	2	discovery	discovery	NN
9935	3430	3	of	of	IN
9935	3430	4	baking	baking	NN
9935	3430	5	powder	powder	NN
9935	3430	6	,	,	,
9935	3430	7	however	however	RB
9935	3430	8	,	,	,
9935	3430	9	has	have	VBZ
9935	3430	10	not	not	RB
9935	3430	11	displaced	displace	VBN
9935	3430	12	the	the	DT
9935	3430	13	use	use	NN
9935	3430	14	of	of	IN
9935	3430	15	other	other	JJ
9935	3430	16	combinations	combination	NNS
9935	3430	17	that	that	WDT
9935	3430	18	form	form	VBP
9935	3430	19	chemical	chemical	NN
9935	3430	20	leavening	leavening	NN
9935	3430	21	agents	agent	NNS
9935	3430	22	,	,	,
9935	3430	23	for	for	IN
9935	3430	24	soda	soda	NN
9935	3430	25	is	be	VBZ
9935	3430	26	still	still	RB
9935	3430	27	combined	combine	VBN
9935	3430	28	with	with	IN
9935	3430	29	sour	sour	JJ
9935	3430	30	milk	milk	NN
9935	3430	31	,	,	,
9935	3430	32	molasses	molasse	NNS
9935	3430	33	,	,	,
9935	3430	34	and	and	CC
9935	3430	35	cream	cream	NN
9935	3430	36	of	of	IN
9935	3430	37	tartar	tartar	NN
9935	3430	38	in	in	IN
9935	3430	39	the	the	DT
9935	3430	40	making	making	NN
9935	3430	41	of	of	IN
9935	3430	42	various	various	JJ
9935	3430	43	hot	hot	JJ
9935	3430	44	breads	bread	NNS
9935	3430	45	.	.	.
9935	3431	1	Therefore	therefore	RB
9935	3431	2	,	,	,
9935	3431	3	so	so	IN
9935	3431	4	that	that	IN
9935	3431	5	a	a	DT
9935	3431	6	proper	proper	JJ
9935	3431	7	understanding	understanding	NN
9935	3431	8	of	of	IN
9935	3431	9	the	the	DT
9935	3431	10	various	various	JJ
9935	3431	11	chemical	chemical	NN
9935	3431	12	leavening	leavening	NN
9935	3431	13	agents	agent	NNS
9935	3431	14	may	may	MD
9935	3431	15	be	be	VB
9935	3431	16	obtained	obtain	VBN
9935	3431	17	,	,	,
9935	3431	18	a	a	DT
9935	3431	19	discussion	discussion	NN
9935	3431	20	of	of	IN
9935	3431	21	each	each	DT
9935	3431	22	is	be	VBZ
9935	3431	23	here	here	RB
9935	3431	24	given	give	VBN
9935	3431	25	.	.	.
9935	3432	1	9	9	CD
9935	3432	2	.	.	.
9935	3433	1	SODA	soda	NN
9935	3433	2	AND	and	CC
9935	3433	3	SOUR	SOUR	NNP
9935	3433	4	MILK.--When	MILK.--When	NNP
9935	3433	5	soda	soda	NN
9935	3433	6	is	be	VBZ
9935	3433	7	used	use	VBN
9935	3433	8	with	with	IN
9935	3433	9	sour	sour	JJ
9935	3433	10	milk	milk	NN
9935	3433	11	for	for	IN
9935	3433	12	leavening	leavening	NN
9935	3433	13	purposes	purpose	NNS
9935	3433	14	,	,	,
9935	3433	15	the	the	DT
9935	3433	16	lactic	lactic	JJ
9935	3433	17	acid	acid	NN
9935	3433	18	in	in	IN
9935	3433	19	the	the	DT
9935	3433	20	milk	milk	NN
9935	3433	21	is	be	VBZ
9935	3433	22	so	so	RB
9935	3433	23	acted	acted	JJ
9935	3433	24	upon	upon	IN
9935	3433	25	by	by	IN
9935	3433	26	the	the	DT
9935	3433	27	soda	soda	NN
9935	3433	28	as	as	IN
9935	3433	29	to	to	TO
9935	3433	30	produce	produce	VB
9935	3433	31	gas	gas	NN
9935	3433	32	.	.	.
9935	3434	1	However	however	RB
9935	3434	2	,	,	,
9935	3434	3	these	these	DT
9935	3434	4	two	two	CD
9935	3434	5	ingredients	ingredient	NNS
9935	3434	6	--	--	:
9935	3434	7	soda	soda	NN
9935	3434	8	and	and	CC
9935	3434	9	sour	sour	JJ
9935	3434	10	milk	milk	NN
9935	3434	11	--	--	:
9935	3434	12	do	do	VBP
9935	3434	13	not	not	RB
9935	3434	14	make	make	VB
9935	3434	15	an	an	DT
9935	3434	16	absolutely	absolutely	RB
9935	3434	17	accurate	accurate	JJ
9935	3434	18	leavening	leavening	NN
9935	3434	19	agent	agent	NN
9935	3434	20	,	,	,
9935	3434	21	because	because	IN
9935	3434	22	the	the	DT
9935	3434	23	quantity	quantity	NN
9935	3434	24	of	of	IN
9935	3434	25	acid	acid	NN
9935	3434	26	in	in	IN
9935	3434	27	the	the	DT
9935	3434	28	sour	sour	JJ
9935	3434	29	milk	milk	NN
9935	3434	30	varies	vary	VBZ
9935	3434	31	according	accord	VBG
9935	3434	32	to	to	IN
9935	3434	33	the	the	DT
9935	3434	34	fermentation	fermentation	NN
9935	3434	35	that	that	WDT
9935	3434	36	has	have	VBZ
9935	3434	37	taken	take	VBN
9935	3434	38	place	place	NN
9935	3434	39	.	.	.
9935	3435	1	For	for	IN
9935	3435	2	example	example	NN
9935	3435	3	,	,	,
9935	3435	4	sour	sour	JJ
9935	3435	5	milk	milk	NN
9935	3435	6	48	48	CD
9935	3435	7	hours	hour	NNS
9935	3435	8	old	old	JJ
9935	3435	9	contains	contain	VBZ
9935	3435	10	more	more	JJR
9935	3435	11	acid	acid	JJ
9935	3435	12	than	than	IN
9935	3435	13	sour	sour	JJ
9935	3435	14	milk	milk	NN
9935	3435	15	that	that	WDT
9935	3435	16	is	be	VBZ
9935	3435	17	kept	keep	VBN
9935	3435	18	under	under	IN
9935	3435	19	the	the	DT
9935	3435	20	same	same	JJ
9935	3435	21	conditions	condition	NNS
9935	3435	22	but	but	CC
9935	3435	23	is	be	VBZ
9935	3435	24	only	only	RB
9935	3435	25	24	24	CD
9935	3435	26	hours	hour	NNS
9935	3435	27	old	old	JJ
9935	3435	28	.	.	.
9935	3436	1	The	the	DT
9935	3436	2	proportion	proportion	NN
9935	3436	3	of	of	IN
9935	3436	4	these	these	DT
9935	3436	5	ingredients	ingredient	NNS
9935	3436	6	that	that	WDT
9935	3436	7	is	be	VBZ
9935	3436	8	usually	usually	RB
9935	3436	9	effective	effective	JJ
9935	3436	10	in	in	IN
9935	3436	11	batters	batter	NNS
9935	3436	12	and	and	CC
9935	3436	13	doughs	dough	NNS
9935	3436	14	for	for	IN
9935	3436	15	hot	hot	JJ
9935	3436	16	breads	bread	NNS
9935	3436	17	is	be	VBZ
9935	3436	18	_	_	NNP
9935	3436	19	1	1	CD
9935	3436	20	level	level	NN
9935	3436	21	teaspoonful	teaspoonful	JJ
9935	3436	22	of	of	IN
9935	3436	23	soda	soda	NN
9935	3436	24	to	to	IN
9935	3436	25	1	1	CD
9935	3436	26	pint	pint	NN
9935	3436	27	of	of	IN
9935	3436	28	sour	sour	JJ
9935	3436	29	milk	milk	NN
9935	3436	30	.	.	.
9935	3436	31	_	_	NNP
9935	3436	32	So	so	RB
9935	3436	33	as	as	IN
9935	3436	34	to	to	TO
9935	3436	35	derive	derive	VB
9935	3436	36	the	the	DT
9935	3436	37	best	good	JJS
9935	3436	38	results	result	NNS
9935	3436	39	in	in	IN
9935	3436	40	using	use	VBG
9935	3436	41	these	these	DT
9935	3436	42	chemical	chemical	NN
9935	3436	43	leavening	leavening	NN
9935	3436	44	agents	agent	NNS
9935	3436	45	,	,	,
9935	3436	46	it	-PRON-	PRP
9935	3436	47	will	will	MD
9935	3436	48	be	be	VB
9935	3436	49	well	well	JJ
9935	3436	50	to	to	TO
9935	3436	51	observe	observe	VB
9935	3436	52	that	that	IN
9935	3436	53	if	if	IN
9935	3436	54	they	-PRON-	PRP
9935	3436	55	are	be	VBP
9935	3436	56	mixed	mix	VBN
9935	3436	57	together	together	RB
9935	3436	58	in	in	IN
9935	3436	59	a	a	DT
9935	3436	60	cup	cup	NN
9935	3436	61	the	the	DT
9935	3436	62	milk	milk	NN
9935	3436	63	will	will	MD
9935	3436	64	bubble	bubble	VB
9935	3436	65	and	and	CC
9935	3436	66	may	may	MD
9935	3436	67	,	,	,
9935	3436	68	provided	provide	VBN
9935	3436	69	the	the	DT
9935	3436	70	quantity	quantity	NN
9935	3436	71	is	be	VBZ
9935	3436	72	sufficient	sufficient	JJ
9935	3436	73	,	,	,
9935	3436	74	run	run	VB
9935	3436	75	over	over	RP
9935	3436	76	.	.	.
9935	3437	1	These	these	DT
9935	3437	2	bubbles	bubble	NNS
9935	3437	3	are	be	VBP
9935	3437	4	caused	cause	VBN
9935	3437	5	by	by	IN
9935	3437	6	the	the	DT
9935	3437	7	gas	gas	NN
9935	3437	8	that	that	WDT
9935	3437	9	is	be	VBZ
9935	3437	10	formed	form	VBN
9935	3437	11	when	when	WRB
9935	3437	12	the	the	DT
9935	3437	13	acid	acid	NN
9935	3437	14	and	and	CC
9935	3437	15	soda	soda	NN
9935	3437	16	meet	meet	VBP
9935	3437	17	,	,	,
9935	3437	18	and	and	CC
9935	3437	19	when	when	WRB
9935	3437	20	they	-PRON-	PRP
9935	3437	21	break	break	VBP
9935	3437	22	gas	gas	NN
9935	3437	23	escapes	escape	NNS
9935	3437	24	,	,	,
9935	3437	25	with	with	IN
9935	3437	26	the	the	DT
9935	3437	27	result	result	NN
9935	3437	28	that	that	IN
9935	3437	29	some	some	DT
9935	3437	30	of	of	IN
9935	3437	31	it	-PRON-	PRP
9935	3437	32	is	be	VBZ
9935	3437	33	lost	lose	VBN
9935	3437	34	.	.	.
9935	3438	1	Formerly	formerly	RB
9935	3438	2	,	,	,
9935	3438	3	it	-PRON-	PRP
9935	3438	4	was	be	VBD
9935	3438	5	the	the	DT
9935	3438	6	custom	custom	NN
9935	3438	7	to	to	TO
9935	3438	8	mix	mix	VB
9935	3438	9	these	these	DT
9935	3438	10	leavening	leavening	JJ
9935	3438	11	substances	substance	NNS
9935	3438	12	in	in	IN
9935	3438	13	this	this	DT
9935	3438	14	way	way	NN
9935	3438	15	,	,	,
9935	3438	16	and	and	CC
9935	3438	17	then	then	RB
9935	3438	18	to	to	TO
9935	3438	19	add	add	VB
9935	3438	20	them	-PRON-	PRP
9935	3438	21	to	to	IN
9935	3438	22	the	the	DT
9935	3438	23	other	other	JJ
9935	3438	24	ingredients	ingredient	NNS
9935	3438	25	.	.	.
9935	3439	1	Now	now	RB
9935	3439	2	,	,	,
9935	3439	3	however	however	RB
9935	3439	4	,	,	,
9935	3439	5	in	in	IN
9935	3439	6	order	order	NN
9935	3439	7	that	that	IN
9935	3439	8	all	all	DT
9935	3439	9	gas	gas	NN
9935	3439	10	produced	produce	VBN
9935	3439	11	may	may	MD
9935	3439	12	be	be	VB
9935	3439	13	kept	keep	VBN
9935	3439	14	in	in	IN
9935	3439	15	the	the	DT
9935	3439	16	dough	dough	NN
9935	3439	17	mixture	mixture	NN
9935	3439	18	,	,	,
9935	3439	19	the	the	DT
9935	3439	20	soda	soda	NN
9935	3439	21	is	be	VBZ
9935	3439	22	sifted	sift	VBN
9935	3439	23	in	in	RP
9935	3439	24	with	with	IN
9935	3439	25	the	the	DT
9935	3439	26	dry	dry	JJ
9935	3439	27	ingredients	ingredient	NNS
9935	3439	28	and	and	CC
9935	3439	29	the	the	DT
9935	3439	30	sour	sour	JJ
9935	3439	31	milk	milk	NN
9935	3439	32	is	be	VBZ
9935	3439	33	added	add	VBN
9935	3439	34	with	with	IN
9935	3439	35	the	the	DT
9935	3439	36	liquid	liquid	JJ
9935	3439	37	ingredients	ingredient	NNS
9935	3439	38	.	.	.
9935	3440	1	10	10	CD
9935	3440	2	.	.	.
9935	3441	1	A	a	DT
9935	3441	2	point	point	NN
9935	3441	3	well	well	RB
9935	3441	4	worth	worth	JJ
9935	3441	5	remembering	remembering	NN
9935	3441	6	is	be	VBZ
9935	3441	7	that	that	IN
9935	3441	8	sour	sour	JJ
9935	3441	9	milk	milk	NN
9935	3441	10	and	and	CC
9935	3441	11	soda	soda	NN
9935	3441	12	may	may	MD
9935	3441	13	be	be	VB
9935	3441	14	substituted	substitute	VBN
9935	3441	15	for	for	IN
9935	3441	16	sweet	sweet	JJ
9935	3441	17	milk	milk	NN
9935	3441	18	and	and	CC
9935	3441	19	baking	baking	NN
9935	3441	20	powder	powder	NN
9935	3441	21	in	in	IN
9935	3441	22	a	a	DT
9935	3441	23	recipe	recipe	NN
9935	3441	24	that	that	WDT
9935	3441	25	calls	call	VBZ
9935	3441	26	for	for	IN
9935	3441	27	these	these	DT
9935	3441	28	ingredients	ingredient	NNS
9935	3441	29	by	by	IN
9935	3441	30	using	use	VBG
9935	3441	31	_	_	NNP
9935	3441	32	1	1	CD
9935	3441	33	teaspoonful	teaspoonful	JJ
9935	3441	34	of	of	IN
9935	3441	35	soda	soda	NN
9935	3441	36	to	to	IN
9935	3441	37	each	each	DT
9935	3441	38	pint	pint	NN
9935	3441	39	of	of	IN
9935	3441	40	sour	sour	JJ
9935	3441	41	milk	milk	NN
9935	3441	42	_	_	NNP
9935	3441	43	.	.	.
9935	3442	1	This	this	DT
9935	3442	2	information	information	NN
9935	3442	3	should	should	MD
9935	3442	4	prove	prove	VB
9935	3442	5	valuable	valuable	JJ
9935	3442	6	to	to	IN
9935	3442	7	the	the	DT
9935	3442	8	housewife	housewife	NN
9935	3442	9	,	,	,
9935	3442	10	especially	especially	RB
9935	3442	11	if	if	IN
9935	3442	12	she	-PRON-	PRP
9935	3442	13	has	have	VBZ
9935	3442	14	accumulated	accumulate	VBN
9935	3442	15	a	a	DT
9935	3442	16	supply	supply	NN
9935	3442	17	of	of	IN
9935	3442	18	sour	sour	JJ
9935	3442	19	milk	milk	NN
9935	3442	20	that	that	WDT
9935	3442	21	should	should	MD
9935	3442	22	not	not	RB
9935	3442	23	be	be	VB
9935	3442	24	wasted	waste	VBN
9935	3442	25	.	.	.
9935	3443	1	Occasionally	occasionally	RB
9935	3443	2	it	-PRON-	PRP
9935	3443	3	will	will	MD
9935	3443	4	be	be	VB
9935	3443	5	found	find	VBN
9935	3443	6	that	that	IN
9935	3443	7	baking	baking	NN
9935	3443	8	powder	powder	NN
9935	3443	9	and	and	CC
9935	3443	10	soda	soda	NN
9935	3443	11	are	be	VBP
9935	3443	12	required	require	VBN
9935	3443	13	in	in	IN
9935	3443	14	the	the	DT
9935	3443	15	same	same	JJ
9935	3443	16	recipe	recipe	NN
9935	3443	17	,	,	,
9935	3443	18	but	but	CC
9935	3443	19	this	this	DT
9935	3443	20	occurs	occur	VBZ
9935	3443	21	only	only	RB
9935	3443	22	when	when	WRB
9935	3443	23	an	an	DT
9935	3443	24	insufficient	insufficient	JJ
9935	3443	25	amount	amount	NN
9935	3443	26	of	of	IN
9935	3443	27	soda	soda	NN
9935	3443	28	to	to	TO
9935	3443	29	produce	produce	VB
9935	3443	30	the	the	DT
9935	3443	31	desired	desire	VBN
9935	3443	32	result	result	NN
9935	3443	33	is	be	VBZ
9935	3443	34	specified	specify	VBN
9935	3443	35	.	.	.
9935	3444	1	11	11	CD
9935	3444	2	.	.	.
9935	3445	1	SODA	soda	NN
9935	3445	2	AND	and	CC
9935	3445	3	MOLASSES.--Although	molasses.--although	NN
9935	3445	4	molasses	molasse	NNS
9935	3445	5	,	,	,
9935	3445	6	which	which	WDT
9935	3445	7	is	be	VBZ
9935	3445	8	a	a	DT
9935	3445	9	product	product	NN
9935	3445	10	of	of	IN
9935	3445	11	sugar	sugar	NN
9935	3445	12	cane	cane	NN
9935	3445	13	,	,	,
9935	3445	14	is	be	VBZ
9935	3445	15	sweet	sweet	JJ
9935	3445	16	,	,	,
9935	3445	17	it	-PRON-	PRP
9935	3445	18	contains	contain	VBZ
9935	3445	19	an	an	DT
9935	3445	20	acid	acid	NN
9935	3445	21	that	that	WDT
9935	3445	22	is	be	VBZ
9935	3445	23	formed	form	VBN
9935	3445	24	by	by	IN
9935	3445	25	the	the	DT
9935	3445	26	fermentation	fermentation	NN
9935	3445	27	that	that	WDT
9935	3445	28	continually	continually	RB
9935	3445	29	occurs	occur	VBZ
9935	3445	30	in	in	IN
9935	3445	31	it	-PRON-	PRP
9935	3445	32	,	,	,
9935	3445	33	an	an	DT
9935	3445	34	evidence	evidence	NN
9935	3445	35	of	of	IN
9935	3445	36	which	which	WDT
9935	3445	37	is	be	VBZ
9935	3445	38	the	the	DT
9935	3445	39	tiny	tiny	JJ
9935	3445	40	bubbles	bubble	NNS
9935	3445	41	that	that	WDT
9935	3445	42	may	may	MD
9935	3445	43	be	be	VB
9935	3445	44	seen	see	VBN
9935	3445	45	in	in	IN
9935	3445	46	molasses	molasse	NNS
9935	3445	47	,	,	,
9935	3445	48	especially	especially	RB
9935	3445	49	when	when	WRB
9935	3445	50	it	-PRON-	PRP
9935	3445	51	is	be	VBZ
9935	3445	52	kept	keep	VBN
9935	3445	53	in	in	IN
9935	3445	54	a	a	DT
9935	3445	55	warm	warm	JJ
9935	3445	56	place	place	NN
9935	3445	57	.	.	.
9935	3446	1	Because	because	IN
9935	3446	2	of	of	IN
9935	3446	3	the	the	DT
9935	3446	4	presence	presence	NN
9935	3446	5	of	of	IN
9935	3446	6	this	this	DT
9935	3446	7	acid	acid	NN
9935	3446	8	,	,	,
9935	3446	9	molasses	molasse	NNS
9935	3446	10	may	may	MD
9935	3446	11	be	be	VB
9935	3446	12	used	use	VBN
9935	3446	13	with	with	IN
9935	3446	14	soda	soda	NN
9935	3446	15	to	to	TO
9935	3446	16	form	form	VB
9935	3446	17	a	a	DT
9935	3446	18	chemical	chemical	JJ
9935	3446	19	leavening	leavening	NN
9935	3446	20	agent	agent	NN
9935	3446	21	,	,	,
9935	3446	22	and	and	CC
9935	3446	23	when	when	WRB
9935	3446	24	they	-PRON-	PRP
9935	3446	25	are	be	VBP
9935	3446	26	combined	combine	VBN
9935	3446	27	in	in	IN
9935	3446	28	hot	hot	JJ
9935	3446	29	breads	bread	NNS
9935	3446	30	or	or	CC
9935	3446	31	cake	cake	NN
9935	3446	32	,	,	,
9935	3446	33	the	the	DT
9935	3446	34	chemical	chemical	NN
9935	3446	35	action	action	NN
9935	3446	36	of	of	IN
9935	3446	37	the	the	DT
9935	3446	38	two	two	CD
9935	3446	39	produces	produce	VBZ
9935	3446	40	carbon	carbon	NN
9935	3446	41	dioxide	dioxide	NN
9935	3446	42	.	.	.
9935	3447	1	However	however	RB
9935	3447	2	,	,	,
9935	3447	3	accurate	accurate	JJ
9935	3447	4	results	result	NNS
9935	3447	5	can	can	MD
9935	3447	6	not	not	RB
9935	3447	7	always	always	RB
9935	3447	8	be	be	VB
9935	3447	9	obtained	obtain	VBN
9935	3447	10	when	when	WRB
9935	3447	11	these	these	DT
9935	3447	12	ingredients	ingredient	NNS
9935	3447	13	are	be	VBP
9935	3447	14	used	use	VBN
9935	3447	15	,	,	,
9935	3447	16	for	for	IN
9935	3447	17	the	the	DT
9935	3447	18	degree	degree	NN
9935	3447	19	of	of	IN
9935	3447	20	acidity	acidity	NN
9935	3447	21	in	in	IN
9935	3447	22	molasses	molasse	NNS
9935	3447	23	is	be	VBZ
9935	3447	24	as	as	RB
9935	3447	25	uncertain	uncertain	JJ
9935	3447	26	as	as	IN
9935	3447	27	it	-PRON-	PRP
9935	3447	28	is	be	VBZ
9935	3447	29	in	in	IN
9935	3447	30	sour	sour	JJ
9935	3447	31	milk	milk	NN
9935	3447	32	.	.	.
9935	3448	1	Molasses	molasse	NNS
9935	3448	2	that	that	WDT
9935	3448	3	is	be	VBZ
9935	3448	4	old	old	JJ
9935	3448	5	or	or	CC
9935	3448	6	has	have	VBZ
9935	3448	7	been	be	VBN
9935	3448	8	kept	keep	VBN
9935	3448	9	in	in	IN
9935	3448	10	a	a	DT
9935	3448	11	warm	warm	JJ
9935	3448	12	place	place	NN
9935	3448	13	will	will	MD
9935	3448	14	contain	contain	VB
9935	3448	15	more	more	JJR
9935	3448	16	acid	acid	NN
9935	3448	17	than	than	IN
9935	3448	18	molasses	molasse	NNS
9935	3448	19	that	that	WDT
9935	3448	20	has	have	VBZ
9935	3448	21	been	be	VBN
9935	3448	22	manufactured	manufacture	VBN
9935	3448	23	only	only	RB
9935	3448	24	a	a	DT
9935	3448	25	short	short	JJ
9935	3448	26	time	time	NN
9935	3448	27	or	or	CC
9935	3448	28	that	that	DT
9935	3448	29	has	have	VBZ
9935	3448	30	been	be	VBN
9935	3448	31	kept	keep	VBN
9935	3448	32	cool	cool	JJ
9935	3448	33	to	to	TO
9935	3448	34	retard	retard	VB
9935	3448	35	fermentation	fermentation	NN
9935	3448	36	.	.	.
9935	3449	1	The	the	DT
9935	3449	2	proportion	proportion	NN
9935	3449	3	of	of	IN
9935	3449	4	soda	soda	NN
9935	3449	5	to	to	IN
9935	3449	6	molasses	molasse	NNS
9935	3449	7	that	that	WDT
9935	3449	8	can	can	MD
9935	3449	9	usually	usually	RB
9935	3449	10	be	be	VB
9935	3449	11	relied	rely	VBN
9935	3449	12	on	on	RP
9935	3449	13	for	for	IN
9935	3449	14	hot	hot	JJ
9935	3449	15	breads	bread	NNS
9935	3449	16	and	and	CC
9935	3449	17	cakes	cake	NNS
9935	3449	18	is	be	VBZ
9935	3449	19	_	_	NNP
9935	3449	20	1	1	CD
9935	3449	21	teaspoonful	teaspoonful	JJ
9935	3449	22	of	of	IN
9935	3449	23	soda	soda	NN
9935	3449	24	to	to	IN
9935	3449	25	1	1	CD
9935	3449	26	cupful	cupful	NN
9935	3449	27	of	of	IN
9935	3449	28	molasses	molasse	NNS
9935	3449	29	_	_	NNP
9935	3449	30	,	,	,
9935	3449	31	or	or	CC
9935	3449	32	just	just	RB
9935	3449	33	twice	twice	PDT
9935	3449	34	the	the	DT
9935	3449	35	quantity	quantity	NN
9935	3449	36	of	of	IN
9935	3449	37	soda	soda	NN
9935	3449	38	that	that	WDT
9935	3449	39	is	be	VBZ
9935	3449	40	generally	generally	RB
9935	3449	41	used	use	VBN
9935	3449	42	with	with	IN
9935	3449	43	sour	sour	JJ
9935	3449	44	milk	milk	NN
9935	3449	45	.	.	.
9935	3450	1	To	to	TO
9935	3450	2	produce	produce	VB
9935	3450	3	the	the	DT
9935	3450	4	best	good	JJS
9935	3450	5	results	result	NNS
9935	3450	6	,	,	,
9935	3450	7	the	the	DT
9935	3450	8	molasses	molasse	NNS
9935	3450	9	should	should	MD
9935	3450	10	be	be	VB
9935	3450	11	mixed	mix	VBN
9935	3450	12	with	with	IN
9935	3450	13	the	the	DT
9935	3450	14	liquid	liquid	JJ
9935	3450	15	ingredients	ingredient	NNS
9935	3450	16	and	and	CC
9935	3450	17	the	the	DT
9935	3450	18	soda	soda	NN
9935	3450	19	sifted	sift	VBN
9935	3450	20	in	in	RP
9935	3450	21	with	with	IN
9935	3450	22	the	the	DT
9935	3450	23	dry	dry	JJ
9935	3450	24	ones	one	NNS
9935	3450	25	.	.	.
9935	3451	1	As	as	IN
9935	3451	2	molasses	molasse	NNS
9935	3451	3	burns	burn	NNS
9935	3451	4	very	very	RB
9935	3451	5	quickly	quickly	RB
9935	3451	6	in	in	IN
9935	3451	7	a	a	DT
9935	3451	8	hot	hot	JJ
9935	3451	9	oven	oven	NN
9935	3451	10	,	,	,
9935	3451	11	all	all	DT
9935	3451	12	breads	bread	NNS
9935	3451	13	or	or	CC
9935	3451	14	cakes	cake	NNS
9935	3451	15	containing	contain	VBG
9935	3451	16	it	-PRON-	PRP
9935	3451	17	as	as	IN
9935	3451	18	an	an	DT
9935	3451	19	ingredient	ingredient	NN
9935	3451	20	should	should	MD
9935	3451	21	be	be	VB
9935	3451	22	baked	bake	VBN
9935	3451	23	in	in	IN
9935	3451	24	an	an	DT
9935	3451	25	oven	oven	NN
9935	3451	26	of	of	IN
9935	3451	27	moderate	moderate	JJ
9935	3451	28	temperature	temperature	NN
9935	3451	29	.	.	.
9935	3452	1	12	12	CD
9935	3452	2	.	.	.
9935	3453	1	SODA	soda	NN
9935	3453	2	AND	and	CC
9935	3453	3	CREAM	cream	NN
9935	3453	4	OF	of	IN
9935	3453	5	TARTAR.--Some	tartar.--some	JJ
9935	3453	6	housewives	housewife	NNS
9935	3453	7	are	be	VBP
9935	3453	8	inclined	inclined	JJ
9935	3453	9	to	to	TO
9935	3453	10	use	use	VB
9935	3453	11	soda	soda	NN
9935	3453	12	and	and	CC
9935	3453	13	cream	cream	NN
9935	3453	14	of	of	IN
9935	3453	15	tartar	tartar	NN
9935	3453	16	for	for	IN
9935	3453	17	leavening	leavening	NN
9935	3453	18	purposes	purpose	NNS
9935	3453	19	;	;	:
9935	3453	20	but	but	CC
9935	3453	21	there	there	EX
9935	3453	22	is	be	VBZ
9935	3453	23	really	really	RB
9935	3453	24	no	no	DT
9935	3453	25	advantage	advantage	NN
9935	3453	26	in	in	IN
9935	3453	27	doing	do	VBG
9935	3453	28	this	this	DT
9935	3453	29	when	when	WRB
9935	3453	30	baking	baking	NN
9935	3453	31	powder	powder	NN
9935	3453	32	can	can	MD
9935	3453	33	be	be	VB
9935	3453	34	obtained	obtain	VBN
9935	3453	35	,	,	,
9935	3453	36	for	for	IN
9935	3453	37	some	some	DT
9935	3453	38	baking	baking	NN
9935	3453	39	powders	powder	NNS
9935	3453	40	are	be	VBP
9935	3453	41	a	a	DT
9935	3453	42	combination	combination	NN
9935	3453	43	of	of	IN
9935	3453	44	these	these	DT
9935	3453	45	two	two	CD
9935	3453	46	ingredients	ingredient	NNS
9935	3453	47	and	and	CC
9935	3453	48	produce	produce	VBP
9935	3453	49	the	the	DT
9935	3453	50	same	same	JJ
9935	3453	51	result	result	NN
9935	3453	52	.	.	.
9935	3454	1	In	in	IN
9935	3454	2	fact	fact	NN
9935	3454	3	,	,	,
9935	3454	4	the	the	DT
9935	3454	5	housewife	housewife	NN
9935	3454	6	can	can	MD
9935	3454	7	not	not	RB
9935	3454	8	measure	measure	VB
9935	3454	9	soda	soda	NN
9935	3454	10	and	and	CC
9935	3454	11	cream	cream	NN
9935	3454	12	of	of	IN
9935	3454	13	tartar	tartar	NN
9935	3454	14	so	so	RB
9935	3454	15	accurately	accurately	RB
9935	3454	16	as	as	IN
9935	3454	17	the	the	DT
9935	3454	18	chemist	chemist	NN
9935	3454	19	can	can	MD
9935	3454	20	combine	combine	VB
9935	3454	21	them	-PRON-	PRP
9935	3454	22	in	in	IN
9935	3454	23	the	the	DT
9935	3454	24	manufacture	manufacture	NN
9935	3454	25	of	of	IN
9935	3454	26	baking	bake	VBG
9935	3454	27	powder	powder	NN
9935	3454	28	.	.	.
9935	3455	1	Nevertheless	nevertheless	RB
9935	3455	2	,	,	,
9935	3455	3	if	if	IN
9935	3455	4	their	-PRON-	PRP$
9935	3455	5	use	use	NN
9935	3455	6	is	be	VBZ
9935	3455	7	preferred	preferred	JJ
9935	3455	8	,	,	,
9935	3455	9	they	-PRON-	PRP
9935	3455	10	should	should	MD
9935	3455	11	be	be	VB
9935	3455	12	measured	measure	VBN
9935	3455	13	in	in	IN
9935	3455	14	the	the	DT
9935	3455	15	proportion	proportion	NN
9935	3455	16	of	of	IN
9935	3455	17	_	_	NNP
9935	3455	18	twice	twice	PDT
9935	3455	19	as	as	RB
9935	3455	20	much	much	JJ
9935	3455	21	cream	cream	NN
9935	3455	22	of	of	IN
9935	3455	23	tartar	tartar	NN
9935	3455	24	as	as	IN
9935	3455	25	soda	soda	NN
9935	3455	26	.	.	.
9935	3455	27	_	_	NNP
9935	3455	28	As	as	IN
9935	3455	29	in	in	IN
9935	3455	30	the	the	DT
9935	3455	31	case	case	NN
9935	3455	32	of	of	IN
9935	3455	33	soda	soda	NN
9935	3455	34	alone	alone	RB
9935	3455	35	,	,	,
9935	3455	36	these	these	DT
9935	3455	37	leavening	leaven	VBG
9935	3455	38	agents	agent	NNS
9935	3455	39	should	should	MD
9935	3455	40	be	be	VB
9935	3455	41	sifted	sift	VBN
9935	3455	42	with	with	IN
9935	3455	43	the	the	DT
9935	3455	44	dry	dry	JJ
9935	3455	45	ingredients	ingredient	NNS
9935	3455	46	.	.	.
9935	3456	1	A	a	DT
9935	3456	2	small	small	JJ
9935	3456	3	quantity	quantity	NN
9935	3456	4	of	of	IN
9935	3456	5	cream	cream	NN
9935	3456	6	of	of	IN
9935	3456	7	tartar	tartar	NN
9935	3456	8	is	be	VBZ
9935	3456	9	used	use	VBN
9935	3456	10	without	without	IN
9935	3456	11	soda	soda	NN
9935	3456	12	in	in	IN
9935	3456	13	such	such	JJ
9935	3456	14	mixtures	mixture	NNS
9935	3456	15	as	as	IN
9935	3456	16	angel	angel	NN
9935	3456	17	-	-	HYPH
9935	3456	18	food	food	NN
9935	3456	19	cake	cake	NN
9935	3456	20	,	,	,
9935	3456	21	in	in	IN
9935	3456	22	which	which	WDT
9935	3456	23	egg	egg	NN
9935	3456	24	white	white	NNP
9935	3456	25	alone	alone	RB
9935	3456	26	is	be	VBZ
9935	3456	27	used	use	VBN
9935	3456	28	to	to	TO
9935	3456	29	make	make	VB
9935	3456	30	the	the	DT
9935	3456	31	mixture	mixture	NN
9935	3456	32	light	light	NN
9935	3456	33	.	.	.
9935	3457	1	The	the	DT
9935	3457	2	addition	addition	NN
9935	3457	3	of	of	IN
9935	3457	4	the	the	DT
9935	3457	5	cream	cream	NN
9935	3457	6	of	of	IN
9935	3457	7	tartar	tartar	NNP
9935	3457	8	has	have	VBZ
9935	3457	9	the	the	DT
9935	3457	10	effect	effect	NN
9935	3457	11	of	of	IN
9935	3457	12	so	so	RB
9935	3457	13	solidifying	solidify	VBG
9935	3457	14	the	the	DT
9935	3457	15	egg	egg	NN
9935	3457	16	white	white	JJ
9935	3457	17	that	that	IN
9935	3457	18	it	-PRON-	PRP
9935	3457	19	holds	hold	VBZ
9935	3457	20	up	up	IN
9935	3457	21	until	until	IN
9935	3457	22	the	the	DT
9935	3457	23	heat	heat	NN
9935	3457	24	of	of	IN
9935	3457	25	the	the	DT
9935	3457	26	oven	oven	JJ
9935	3457	27	hardens	harden	VBZ
9935	3457	28	it	-PRON-	PRP
9935	3457	29	permanently	permanently	RB
9935	3457	30	.	.	.
9935	3458	1	13	13	CD
9935	3458	2	.	.	.
9935	3459	1	BAKING	BAKING	NNP
9935	3459	2	POWDER.--Without	powder.--without	NN
9935	3459	3	doubt	doubt	NN
9935	3459	4	,	,	,
9935	3459	5	baking	baking	NN
9935	3459	6	powder	powder	NN
9935	3459	7	is	be	VBZ
9935	3459	8	the	the	DT
9935	3459	9	most	most	RBS
9935	3459	10	satisfactory	satisfactory	JJ
9935	3459	11	of	of	IN
9935	3459	12	the	the	DT
9935	3459	13	chemical	chemical	NN
9935	3459	14	leavening	leavening	NN
9935	3459	15	agents	agent	NNS
9935	3459	16	.	.	.
9935	3460	1	It	-PRON-	PRP
9935	3460	2	comes	come	VBZ
9935	3460	3	in	in	IN
9935	3460	4	three	three	CD
9935	3460	5	varieties	variety	NNS
9935	3460	6	,	,	,
9935	3460	7	but	but	CC
9935	3460	8	they	-PRON-	PRP
9935	3460	9	are	be	VBP
9935	3460	10	all	all	RB
9935	3460	11	similar	similar	JJ
9935	3460	12	in	in	IN
9935	3460	13	composition	composition	NN
9935	3460	14	,	,	,
9935	3460	15	for	for	IN
9935	3460	16	each	each	DT
9935	3460	17	contains	contain	VBZ
9935	3460	18	an	an	DT
9935	3460	19	alkali	alkali	NN
9935	3460	20	in	in	IN
9935	3460	21	the	the	DT
9935	3460	22	form	form	NN
9935	3460	23	of	of	IN
9935	3460	24	soda	soda	NN
9935	3460	25	and	and	CC
9935	3460	26	an	an	DT
9935	3460	27	acid	acid	NN
9935	3460	28	of	of	IN
9935	3460	29	some	some	DT
9935	3460	30	kind	kind	NN
9935	3460	31	,	,	,
9935	3460	32	as	as	RB
9935	3460	33	well	well	RB
9935	3460	34	as	as	IN
9935	3460	35	a	a	DT
9935	3460	36	filler	filler	NN
9935	3460	37	of	of	IN
9935	3460	38	starch	starch	NN
9935	3460	39	,	,	,
9935	3460	40	which	which	WDT
9935	3460	41	serves	serve	VBZ
9935	3460	42	to	to	TO
9935	3460	43	prevent	prevent	VB
9935	3460	44	the	the	DT
9935	3460	45	acid	acid	NN
9935	3460	46	and	and	CC
9935	3460	47	the	the	DT
9935	3460	48	alkali	alkali	JJ
9935	3460	49	from	from	IN
9935	3460	50	acting	act	VBG
9935	3460	51	upon	upon	IN
9935	3460	52	each	each	DT
9935	3460	53	other	other	JJ
9935	3460	54	.	.	.
9935	3461	1	When	when	WRB
9935	3461	2	moisture	moisture	NN
9935	3461	3	is	be	VBZ
9935	3461	4	added	add	VBN
9935	3461	5	to	to	IN
9935	3461	6	baking	baking	NNP
9935	3461	7	powder	powder	NN
9935	3461	8	,	,	,
9935	3461	9	chemical	chemical	NN
9935	3461	10	action	action	NN
9935	3461	11	sets	set	NNS
9935	3461	12	in	in	RP
9935	3461	13	,	,	,
9935	3461	14	but	but	CC
9935	3461	15	it	-PRON-	PRP
9935	3461	16	is	be	VBZ
9935	3461	17	not	not	RB
9935	3461	18	very	very	RB
9935	3461	19	rapid	rapid	JJ
9935	3461	20	,	,	,
9935	3461	21	as	as	IN
9935	3461	22	is	be	VBZ
9935	3461	23	apparent	apparent	JJ
9935	3461	24	when	when	WRB
9935	3461	25	a	a	DT
9935	3461	26	cake	cake	NN
9935	3461	27	or	or	CC
9935	3461	28	a	a	DT
9935	3461	29	muffin	muffin	NN
9935	3461	30	mixture	mixture	NN
9935	3461	31	is	be	VBZ
9935	3461	32	allowed	allow	VBN
9935	3461	33	to	to	TO
9935	3461	34	stand	stand	VB
9935	3461	35	before	before	IN
9935	3461	36	baking	baking	NN
9935	3461	37	.	.	.
9935	3462	1	The	the	DT
9935	3462	2	bubbles	bubble	NNS
9935	3462	3	of	of	IN
9935	3462	4	gas	gas	NN
9935	3462	5	that	that	DT
9935	3462	6	form	form	VBP
9935	3462	7	in	in	IN
9935	3462	8	such	such	PDT
9935	3462	9	a	a	DT
9935	3462	10	mixture	mixture	NN
9935	3462	11	can	can	MD
9935	3462	12	easily	easily	RB
9935	3462	13	be	be	VB
9935	3462	14	observed	observe	VBN
9935	3462	15	if	if	IN
9935	3462	16	the	the	DT
9935	3462	17	mixture	mixture	NN
9935	3462	18	is	be	VBZ
9935	3462	19	stirred	stir	VBN
9935	3462	20	after	after	IN
9935	3462	21	it	-PRON-	PRP
9935	3462	22	has	have	VBZ
9935	3462	23	stood	stand	VBN
9935	3462	24	for	for	IN
9935	3462	25	a	a	DT
9935	3462	26	short	short	JJ
9935	3462	27	time	time	NN
9935	3462	28	.	.	.
9935	3463	1	When	when	WRB
9935	3463	2	both	both	DT
9935	3463	3	moisture	moisture	NN
9935	3463	4	and	and	CC
9935	3463	5	heat	heat	NN
9935	3463	6	are	be	VBP
9935	3463	7	applied	apply	VBN
9935	3463	8	to	to	IN
9935	3463	9	baking	baking	NN
9935	3463	10	powder	powder	NN
9935	3463	11	,	,	,
9935	3463	12	however	however	RB
9935	3463	13	,	,	,
9935	3463	14	the	the	DT
9935	3463	15	chemical	chemical	NN
9935	3463	16	action	action	NN
9935	3463	17	that	that	WDT
9935	3463	18	takes	take	VBZ
9935	3463	19	place	place	NN
9935	3463	20	is	be	VBZ
9935	3463	21	more	more	RBR
9935	3463	22	rapid	rapid	JJ
9935	3463	23	,	,	,
9935	3463	24	and	and	CC
9935	3463	25	this	this	DT
9935	3463	26	accounts	account	VBZ
9935	3463	27	for	for	IN
9935	3463	28	its	-PRON-	PRP$
9935	3463	29	usefulness	usefulness	NN
9935	3463	30	in	in	IN
9935	3463	31	baking	bake	VBG
9935	3463	32	hot	hot	JJ
9935	3463	33	breads	bread	NNS
9935	3463	34	and	and	CC
9935	3463	35	cake	cake	NN
9935	3463	36	.	.	.
9935	3464	1	14	14	CD
9935	3464	2	.	.	.
9935	3465	1	The	the	DT
9935	3465	2	price	price	NN
9935	3465	3	of	of	IN
9935	3465	4	the	the	DT
9935	3465	5	different	different	JJ
9935	3465	6	kinds	kind	NNS
9935	3465	7	of	of	IN
9935	3465	8	baking	baking	NN
9935	3465	9	powder	powder	NN
9935	3465	10	,	,	,
9935	3465	11	which	which	WDT
9935	3465	12	usually	usually	RB
9935	3465	13	varies	vary	VBZ
9935	3465	14	from	from	IN
9935	3465	15	10	10	CD
9935	3465	16	cents	cent	NNS
9935	3465	17	to	to	IN
9935	3465	18	50	50	CD
9935	3465	19	cents	cent	NNS
9935	3465	20	a	a	DT
9935	3465	21	pound	pound	NN
9935	3465	22	,	,	,
9935	3465	23	is	be	VBZ
9935	3465	24	generally	generally	RB
9935	3465	25	an	an	DT
9935	3465	26	indication	indication	NN
9935	3465	27	of	of	IN
9935	3465	28	the	the	DT
9935	3465	29	ingredients	ingredient	NNS
9935	3465	30	that	that	WDT
9935	3465	31	they	-PRON-	PRP
9935	3465	32	contain	contain	VBP
9935	3465	33	.	.	.
9935	3466	1	Powders	powder	NNS
9935	3466	2	that	that	WDT
9935	3466	3	sell	sell	VBP
9935	3466	4	for	for	IN
9935	3466	5	40	40	CD
9935	3466	6	to	to	TO
9935	3466	7	50	50	CD
9935	3466	8	cents	cent	NNS
9935	3466	9	a	a	DT
9935	3466	10	pound	pound	NN
9935	3466	11	usually	usually	RB
9935	3466	12	contain	contain	VBP
9935	3466	13	cream	cream	NN
9935	3466	14	of	of	IN
9935	3466	15	tartar	tartar	NN
9935	3466	16	for	for	IN
9935	3466	17	the	the	DT
9935	3466	18	acid	acid	NN
9935	3466	19	,	,	,
9935	3466	20	the	the	DT
9935	3466	21	high	high	JJ
9935	3466	22	price	price	NN
9935	3466	23	of	of	IN
9935	3466	24	this	this	DT
9935	3466	25	substance	substance	NN
9935	3466	26	accounting	account	VBG
9935	3466	27	for	for	IN
9935	3466	28	the	the	DT
9935	3466	29	price	price	NN
9935	3466	30	of	of	IN
9935	3466	31	the	the	DT
9935	3466	32	powder	powder	NN
9935	3466	33	.	.	.
9935	3467	1	Powders	powder	NNS
9935	3467	2	that	that	WDT
9935	3467	3	may	may	MD
9935	3467	4	be	be	VB
9935	3467	5	purchased	purchase	VBN
9935	3467	6	for	for	IN
9935	3467	7	30	30	CD
9935	3467	8	to	to	TO
9935	3467	9	40	40	CD
9935	3467	10	cents	cent	NNS
9935	3467	11	a	a	DT
9935	3467	12	pound	pound	NN
9935	3467	13	generally	generally	RB
9935	3467	14	contain	contain	VBP
9935	3467	15	acid	acid	JJ
9935	3467	16	phosphate	phosphate	NN
9935	3467	17	of	of	IN
9935	3467	18	lime	lime	NN
9935	3467	19	,	,	,
9935	3467	20	and	and	CC
9935	3467	21	as	as	IN
9935	3467	22	this	this	DT
9935	3467	23	substance	substance	NN
9935	3467	24	is	be	VBZ
9935	3467	25	cheaper	cheap	JJR
9935	3467	26	than	than	IN
9935	3467	27	cream	cream	NN
9935	3467	28	of	of	IN
9935	3467	29	tartar	tartar	NNP
9935	3467	30	,	,	,
9935	3467	31	a	a	DT
9935	3467	32	baking	baking	NN
9935	3467	33	-	-	HYPH
9935	3467	34	powder	powder	NN
9935	3467	35	mixture	mixture	NN
9935	3467	36	containing	contain	VBG
9935	3467	37	it	-PRON-	PRP
9935	3467	38	may	may	MD
9935	3467	39	well	well	RB
9935	3467	40	be	be	VB
9935	3467	41	sold	sell	VBN
9935	3467	42	for	for	IN
9935	3467	43	less	less	JJR
9935	3467	44	.	.	.
9935	3468	1	The	the	DT
9935	3468	2	cheapest	cheap	JJS
9935	3468	3	grade	grade	NN
9935	3468	4	of	of	IN
9935	3468	5	powders	powder	NNS
9935	3468	6	,	,	,
9935	3468	7	or	or	CC
9935	3468	8	those	those	DT
9935	3468	9	which	which	WDT
9935	3468	10	sell	sell	VBP
9935	3468	11	for	for	IN
9935	3468	12	10	10	CD
9935	3468	13	to	to	TO
9935	3468	14	25	25	CD
9935	3468	15	cents	cent	NNS
9935	3468	16	a	a	DT
9935	3468	17	pound	pound	NN
9935	3468	18	,	,	,
9935	3468	19	have	have	VBP
9935	3468	20	for	for	IN
9935	3468	21	their	-PRON-	PRP$
9935	3468	22	acid	acid	NN
9935	3468	23	a	a	DT
9935	3468	24	salt	salt	NN
9935	3468	25	of	of	IN
9935	3468	26	aluminum	aluminum	NN
9935	3468	27	called	call	VBN
9935	3468	28	alum	alum	NNP
9935	3468	29	.	.	.
9935	3469	1	Still	still	RB
9935	3469	2	other	other	JJ
9935	3469	3	powders	powder	NNS
9935	3469	4	that	that	WDT
9935	3469	5	are	be	VBP
9935	3469	6	sometimes	sometimes	RB
9935	3469	7	made	make	VBN
9935	3469	8	up	up	RP
9935	3469	9	to	to	TO
9935	3469	10	sell	sell	VB
9935	3469	11	for	for	IN
9935	3469	12	20	20	CD
9935	3469	13	to	to	TO
9935	3469	14	30	30	CD
9935	3469	15	cents	cent	NNS
9935	3469	16	a	a	DT
9935	3469	17	pound	pound	NN
9935	3469	18	contain	contain	NN
9935	3469	19	a	a	DT
9935	3469	20	mixture	mixture	NN
9935	3469	21	of	of	IN
9935	3469	22	phosphate	phosphate	NN
9935	3469	23	and	and	CC
9935	3469	24	alum	alum	NN
9935	3469	25	.	.	.
9935	3470	1	15	15	CD
9935	3470	2	.	.	.
9935	3471	1	As	as	IN
9935	3471	2	baking	baking	NN
9935	3471	3	powders	powder	NNS
9935	3471	4	vary	vary	VBP
9935	3471	5	in	in	IN
9935	3471	6	price	price	NN
9935	3471	7	,	,	,
9935	3471	8	so	so	RB
9935	3471	9	do	do	VBP
9935	3471	10	they	-PRON-	PRP
9935	3471	11	vary	vary	VB
9935	3471	12	in	in	IN
9935	3471	13	their	-PRON-	PRP$
9935	3471	14	keeping	keep	VBG
9935	3471	15	qualities	quality	NNS
9935	3471	16	,	,	,
9935	3471	17	their	-PRON-	PRP$
9935	3471	18	effectiveness	effectiveness	NN
9935	3471	19	,	,	,
9935	3471	20	and	and	CC
9935	3471	21	their	-PRON-	PRP$
9935	3471	22	tendency	tendency	NN
9935	3471	23	toward	toward	IN
9935	3471	24	being	be	VBG
9935	3471	25	injurious	injurious	JJ
9935	3471	26	.	.	.
9935	3472	1	Most	Most	JJS
9935	3472	2	phosphate	phosphate	JJ
9935	3472	3	and	and	CC
9935	3472	4	alum	alum	NN
9935	3472	5	powders	powder	NNS
9935	3472	6	do	do	VBP
9935	3472	7	not	not	RB
9935	3472	8	keep	keep	VB
9935	3472	9	so	so	RB
9935	3472	10	well	well	RB
9935	3472	11	as	as	IN
9935	3472	12	the	the	DT
9935	3472	13	cream	cream	NN
9935	3472	14	-	-	HYPH
9935	3472	15	of	of	IN
9935	3472	16	-	-	HYPH
9935	3472	17	tartar	tartar	NN
9935	3472	18	powders	powder	NNS
9935	3472	19	,	,	,
9935	3472	20	and	and	CC
9935	3472	21	the	the	DT
9935	3472	22	longer	long	JJR
9935	3472	23	they	-PRON-	PRP
9935	3472	24	are	be	VBP
9935	3472	25	kept	keep	VBN
9935	3472	26	,	,	,
9935	3472	27	the	the	DT
9935	3472	28	less	less	RBR
9935	3472	29	effective	effective	JJ
9935	3472	30	do	do	VBP
9935	3472	31	they	-PRON-	PRP
9935	3472	32	become	become	VB
9935	3472	33	.	.	.
9935	3473	1	The	the	DT
9935	3473	2	powders	powder	NNS
9935	3473	3	that	that	WDT
9935	3473	4	contain	contain	VBP
9935	3473	5	phosphate	phosphate	NN
9935	3473	6	yield	yield	VBP
9935	3473	7	more	more	JJR
9935	3473	8	gas	gas	NN
9935	3473	9	for	for	IN
9935	3473	10	each	each	DT
9935	3473	11	teaspoonful	teaspoonful	JJ
9935	3473	12	used	use	VBN
9935	3473	13	than	than	IN
9935	3473	14	do	do	VB
9935	3473	15	the	the	DT
9935	3473	16	other	other	JJ
9935	3473	17	varieties	variety	NNS
9935	3473	18	.	.	.
9935	3474	1	Much	much	JJ
9935	3474	2	controversy	controversy	NN
9935	3474	3	has	have	VBZ
9935	3474	4	taken	take	VBN
9935	3474	5	place	place	NN
9935	3474	6	with	with	IN
9935	3474	7	regard	regard	NN
9935	3474	8	to	to	IN
9935	3474	9	the	the	DT
9935	3474	10	different	different	JJ
9935	3474	11	kinds	kind	NNS
9935	3474	12	of	of	IN
9935	3474	13	baking	bake	VBG
9935	3474	14	powder	powder	NN
9935	3474	15	and	and	CC
9935	3474	16	their	-PRON-	PRP$
9935	3474	17	effects	effect	NNS
9935	3474	18	on	on	IN
9935	3474	19	the	the	DT
9935	3474	20	digestive	digestive	JJ
9935	3474	21	tract	tract	NN
9935	3474	22	,	,	,
9935	3474	23	but	but	CC
9935	3474	24	authorities	authority	NNS
9935	3474	25	have	have	VBP
9935	3474	26	not	not	RB
9935	3474	27	yet	yet	RB
9935	3474	28	agreed	agree	VBN
9935	3474	29	on	on	IN
9935	3474	30	this	this	DT
9935	3474	31	matter	matter	NN
9935	3474	32	.	.	.
9935	3475	1	However	however	RB
9935	3475	2	,	,	,
9935	3475	3	if	if	IN
9935	3475	4	foods	food	NNS
9935	3475	5	made	make	VBN
9935	3475	6	with	with	IN
9935	3475	7	the	the	DT
9935	3475	8	aid	aid	NN
9935	3475	9	of	of	IN
9935	3475	10	baking	baking	NN
9935	3475	11	powders	powder	NNS
9935	3475	12	are	be	VBP
9935	3475	13	not	not	RB
9935	3475	14	used	use	VBN
9935	3475	15	excessively	excessively	RB
9935	3475	16	,	,	,
9935	3475	17	no	no	DT
9935	3475	18	concern	concern	NN
9935	3475	19	need	nee	MD
9935	3475	20	be	be	VB
9935	3475	21	felt	feel	VBN
9935	3475	22	as	as	IN
9935	3475	23	to	to	IN
9935	3475	24	their	-PRON-	PRP$
9935	3475	25	injurious	injurious	JJ
9935	3475	26	effect	effect	NN
9935	3475	27	.	.	.
9935	3476	1	The	the	DT
9935	3476	2	housewife	housewife	NN
9935	3476	3	in	in	IN
9935	3476	4	her	-PRON-	PRP$
9935	3476	5	choice	choice	NN
9935	3476	6	of	of	IN
9935	3476	7	baking	baking	NN
9935	3476	8	powder	powder	NN
9935	3476	9	should	should	MD
9935	3476	10	be	be	VB
9935	3476	11	guided	guide	VBN
9935	3476	12	by	by	IN
9935	3476	13	the	the	DT
9935	3476	14	price	price	NN
9935	3476	15	she	-PRON-	PRP
9935	3476	16	can	can	MD
9935	3476	17	afford	afford	VB
9935	3476	18	to	to	TO
9935	3476	19	pay	pay	VB
9935	3476	20	and	and	CC
9935	3476	21	the	the	DT
9935	3476	22	results	result	NNS
9935	3476	23	she	-PRON-	PRP
9935	3476	24	is	be	VBZ
9935	3476	25	able	able	JJ
9935	3476	26	to	to	TO
9935	3476	27	get	get	VB
9935	3476	28	after	after	IN
9935	3476	29	she	-PRON-	PRP
9935	3476	30	has	have	VBZ
9935	3476	31	become	become	VBN
9935	3476	32	well	well	RB
9935	3476	33	informed	informed	JJ
9935	3476	34	as	as	IN
9935	3476	35	to	to	IN
9935	3476	36	the	the	DT
9935	3476	37	effect	effect	NN
9935	3476	38	of	of	IN
9935	3476	39	the	the	DT
9935	3476	40	different	different	JJ
9935	3476	41	varieties	variety	NNS
9935	3476	42	.	.	.
9935	3477	1	She	-PRON-	PRP
9935	3477	2	may	may	MD
9935	3477	3	easily	easily	RB
9935	3477	4	become	become	VB
9935	3477	5	familiar	familiar	JJ
9935	3477	6	with	with	IN
9935	3477	7	the	the	DT
9935	3477	8	composition	composition	NN
9935	3477	9	of	of	IN
9935	3477	10	baking	baking	NN
9935	3477	11	powder	powder	NN
9935	3477	12	,	,	,
9935	3477	13	for	for	IN
9935	3477	14	a	a	DT
9935	3477	15	statement	statement	NN
9935	3477	16	of	of	IN
9935	3477	17	what	what	WP
9935	3477	18	substances	substance	VBZ
9935	3477	19	each	each	DT
9935	3477	20	kind	kind	NN
9935	3477	21	contains	contain	VBZ
9935	3477	22	is	be	VBZ
9935	3477	23	generally	generally	RB
9935	3477	24	found	find	VBN
9935	3477	25	on	on	IN
9935	3477	26	the	the	DT
9935	3477	27	label	label	NN
9935	3477	28	of	of	IN
9935	3477	29	every	every	DT
9935	3477	30	variety	variety	NN
9935	3477	31	.	.	.
9935	3478	1	This	this	DT
9935	3478	2	information	information	NN
9935	3478	3	is	be	VBZ
9935	3478	4	invaluable	invaluable	JJ
9935	3478	5	to	to	IN
9935	3478	6	the	the	DT
9935	3478	7	housewife	housewife	NN
9935	3478	8	,	,	,
9935	3478	9	as	as	IN
9935	3478	10	it	-PRON-	PRP
9935	3478	11	will	will	MD
9935	3478	12	assist	assist	VB
9935	3478	13	her	-PRON-	PRP
9935	3478	14	considerably	considerably	RB
9935	3478	15	in	in	IN
9935	3478	16	making	make	VBG
9935	3478	17	a	a	DT
9935	3478	18	selection	selection	NN
9935	3478	19	.	.	.
9935	3479	1	16	16	CD
9935	3479	2	.	.	.
9935	3480	1	The	the	DT
9935	3480	2	proportion	proportion	NN
9935	3480	3	of	of	IN
9935	3480	4	baking	baking	NN
9935	3480	5	powder	powder	NN
9935	3480	6	to	to	TO
9935	3480	7	be	be	VB
9935	3480	8	used	use	VBN
9935	3480	9	in	in	IN
9935	3480	10	a	a	DT
9935	3480	11	batter	batter	NN
9935	3480	12	or	or	CC
9935	3480	13	a	a	DT
9935	3480	14	dough	dough	NN
9935	3480	15	is	be	VBZ
9935	3480	16	regulated	regulate	VBN
9935	3480	17	by	by	IN
9935	3480	18	the	the	DT
9935	3480	19	quantity	quantity	NN
9935	3480	20	of	of	IN
9935	3480	21	flour	flour	NN
9935	3480	22	employed	employ	VBN
9935	3480	23	and	and	CC
9935	3480	24	not	not	RB
9935	3480	25	,	,	,
9935	3480	26	as	as	IN
9935	3480	27	is	be	VBZ
9935	3480	28	the	the	DT
9935	3480	29	case	case	NN
9935	3480	30	with	with	IN
9935	3480	31	soda	soda	NN
9935	3480	32	and	and	CC
9935	3480	33	molasses	molasse	NNS
9935	3480	34	or	or	CC
9935	3480	35	sour	sour	JJ
9935	3480	36	milk	milk	NN
9935	3480	37	,	,	,
9935	3480	38	by	by	IN
9935	3480	39	the	the	DT
9935	3480	40	quantity	quantity	NN
9935	3480	41	of	of	IN
9935	3480	42	liquid	liquid	NN
9935	3480	43	,	,	,
9935	3480	44	the	the	DT
9935	3480	45	usual	usual	JJ
9935	3480	46	proportion	proportion	NN
9935	3480	47	being	be	VBG
9935	3480	48	_	_	NNP
9935	3480	49	2	2	CD
9935	3480	50	level	level	NN
9935	3480	51	teaspoonfuls	teaspoonful	NNS
9935	3480	52	to	to	IN
9935	3480	53	1	1	CD
9935	3480	54	cupful	cupful	NN
9935	3480	55	of	of	IN
9935	3480	56	flour	flour	NN
9935	3480	57	_	_	NNP
9935	3480	58	.	.	.
9935	3481	1	Sometimes	sometimes	RB
9935	3481	2	this	this	DT
9935	3481	3	proportion	proportion	NN
9935	3481	4	is	be	VBZ
9935	3481	5	decreased	decrease	VBN
9935	3481	6	,	,	,
9935	3481	7	6	6	CD
9935	3481	8	or	or	CC
9935	3481	9	7	7	CD
9935	3481	10	teaspoonfuls	teaspoonful	NNS
9935	3481	11	being	be	VBG
9935	3481	12	used	use	VBN
9935	3481	13	instead	instead	RB
9935	3481	14	of	of	IN
9935	3481	15	8	8	CD
9935	3481	16	to	to	IN
9935	3481	17	each	each	DT
9935	3481	18	quart	quart	NN
9935	3481	19	of	of	IN
9935	3481	20	flour	flour	NN
9935	3481	21	in	in	IN
9935	3481	22	the	the	DT
9935	3481	23	making	making	NN
9935	3481	24	of	of	IN
9935	3481	25	large	large	JJ
9935	3481	26	quantities	quantity	NNS
9935	3481	27	of	of	IN
9935	3481	28	some	some	DT
9935	3481	29	kinds	kind	NNS
9935	3481	30	of	of	IN
9935	3481	31	baked	bake	VBN
9935	3481	32	foods	food	NNS
9935	3481	33	.	.	.
9935	3482	1	In	in	IN
9935	3482	2	adding	add	VBG
9935	3482	3	baking	baking	NN
9935	3482	4	powder	powder	NN
9935	3482	5	to	to	IN
9935	3482	6	a	a	DT
9935	3482	7	mixture	mixture	NN
9935	3482	8	,	,	,
9935	3482	9	as	as	IN
9935	3482	10	in	in	IN
9935	3482	11	adding	add	VBG
9935	3482	12	other	other	JJ
9935	3482	13	dry	dry	JJ
9935	3482	14	leavening	leavening	NN
9935	3482	15	agents	agent	NNS
9935	3482	16	,	,	,
9935	3482	17	it	-PRON-	PRP
9935	3482	18	should	should	MD
9935	3482	19	be	be	VB
9935	3482	20	sifted	sift	VBN
9935	3482	21	with	with	IN
9935	3482	22	flour	flour	NN
9935	3482	23	and	and	CC
9935	3482	24	the	the	DT
9935	3482	25	other	other	JJ
9935	3482	26	dry	dry	JJ
9935	3482	27	ingredients	ingredient	NNS
9935	3482	28	.	.	.
9935	3483	1	17	17	CD
9935	3483	2	.	.	.
9935	3484	1	Although	although	IN
9935	3484	2	baking	baking	NN
9935	3484	3	powder	powder	NN
9935	3484	4	may	may	MD
9935	3484	5	be	be	VB
9935	3484	6	purchased	purchase	VBN
9935	3484	7	at	at	IN
9935	3484	8	various	various	JJ
9935	3484	9	prices	price	NNS
9935	3484	10	,	,	,
9935	3484	11	a	a	DT
9935	3484	12	good	good	JJ
9935	3484	13	grade	grade	NN
9935	3484	14	can	can	MD
9935	3484	15	be	be	VB
9935	3484	16	made	make	VBN
9935	3484	17	in	in	IN
9935	3484	18	the	the	DT
9935	3484	19	home	home	NN
9935	3484	20	without	without	IN
9935	3484	21	much	much	JJ
9935	3484	22	effort	effort	NN
9935	3484	23	and	and	CC
9935	3484	24	usually	usually	RB
9935	3484	25	for	for	IN
9935	3484	26	less	less	JJR
9935	3484	27	than	than	IN
9935	3484	28	that	that	DT
9935	3484	29	which	which	WDT
9935	3484	30	can	can	MD
9935	3484	31	be	be	VB
9935	3484	32	bought	buy	VBN
9935	3484	33	ready	ready	JJ
9935	3484	34	made	make	VBN
9935	3484	35	.	.	.
9935	3485	1	For	for	IN
9935	3485	2	these	these	DT
9935	3485	3	reasons	reason	NNS
9935	3485	4	,	,	,
9935	3485	5	many	many	JJ
9935	3485	6	housewives	housewife	NNS
9935	3485	7	prefer	prefer	VBP
9935	3485	8	to	to	TO
9935	3485	9	make	make	VB
9935	3485	10	their	-PRON-	PRP$
9935	3485	11	own	own	JJ
9935	3485	12	.	.	.
9935	3486	1	The	the	DT
9935	3486	2	following	following	JJ
9935	3486	3	recipe	recipe	NN
9935	3486	4	tells	tell	VBZ
9935	3486	5	how	how	WRB
9935	3486	6	to	to	TO
9935	3486	7	make	make	VB
9935	3486	8	a	a	DT
9935	3486	9	cream	cream	NN
9935	3486	10	-	-	HYPH
9935	3486	11	of	of	IN
9935	3486	12	-	-	HYPH
9935	3486	13	tartar	tartar	NN
9935	3486	14	powder	powder	NN
9935	3486	15	that	that	WDT
9935	3486	16	is	be	VBZ
9935	3486	17	very	very	RB
9935	3486	18	satisfactory	satisfactory	JJ
9935	3486	19	:	:	:
9935	3486	20	RECIPE	recipe	NN
9935	3486	21	FOR	for	IN
9935	3486	22	BAKING	baking	NN
9935	3486	23	POWDER	POWDER	NNP
9935	3486	24	1/2	1/2	CD
9935	3486	25	lb	lb	IN
9935	3486	26	.	.	.
9935	3487	1	cream	cream	NN
9935	3487	2	of	of	IN
9935	3487	3	tartar	tartar	NNP
9935	3487	4	1/4	1/4	CD
9935	3487	5	lb	lb	IN
9935	3487	6	.	.	.
9935	3488	1	bicarbonate	bicarbonate	NN
9935	3488	2	of	of	IN
9935	3488	3	soda	soda	NN
9935	3488	4	1/4	1/4	CD
9935	3488	5	lb	lb	IN
9935	3488	6	.	.	.
9935	3489	1	corn	corn	NN
9935	3489	2	starch	starch	NN
9935	3489	3	Weigh	Weigh	NNP
9935	3489	4	all	all	PDT
9935	3489	5	the	the	DT
9935	3489	6	ingredients	ingredient	NNS
9935	3489	7	accurately	accurately	RB
9935	3489	8	.	.	.
9935	3490	1	If	if	IN
9935	3490	2	the	the	DT
9935	3490	3	cream	cream	NN
9935	3490	4	of	of	IN
9935	3490	5	tartar	tartar	NN
9935	3490	6	and	and	CC
9935	3490	7	the	the	DT
9935	3490	8	bicarbonate	bicarbonate	NN
9935	3490	9	of	of	IN
9935	3490	10	soda	soda	NN
9935	3490	11	are	be	VBP
9935	3490	12	to	to	TO
9935	3490	13	be	be	VB
9935	3490	14	purchased	purchase	VBN
9935	3490	15	from	from	IN
9935	3490	16	a	a	DT
9935	3490	17	druggist	druggist	NN
9935	3490	18	,	,	,
9935	3490	19	it	-PRON-	PRP
9935	3490	20	will	will	MD
9935	3490	21	be	be	VB
9935	3490	22	better	well	JJR
9935	3490	23	for	for	IN
9935	3490	24	him	-PRON-	PRP
9935	3490	25	to	to	TO
9935	3490	26	weigh	weigh	VB
9935	3490	27	them	-PRON-	PRP
9935	3490	28	than	than	IN
9935	3490	29	for	for	IN
9935	3490	30	the	the	DT
9935	3490	31	housewife	housewife	NN
9935	3490	32	,	,	,
9935	3490	33	as	as	IN
9935	3490	34	he	-PRON-	PRP
9935	3490	35	uses	use	VBZ
9935	3490	36	scales	scale	NNS
9935	3490	37	that	that	WDT
9935	3490	38	weigh	weigh	VBP
9935	3490	39	accurately	accurately	RB
9935	3490	40	.	.	.
9935	3491	1	After	after	IN
9935	3491	2	all	all	PDT
9935	3491	3	the	the	DT
9935	3491	4	ingredients	ingredient	NNS
9935	3491	5	are	be	VBP
9935	3491	6	weighed	weigh	VBN
9935	3491	7	,	,	,
9935	3491	8	mix	mix	VB
9935	3491	9	them	-PRON-	PRP
9935	3491	10	together	together	RB
9935	3491	11	thoroughly	thoroughly	RB
9935	3491	12	by	by	IN
9935	3491	13	sifting	sift	VBG
9935	3491	14	them	-PRON-	PRP
9935	3491	15	a	a	DT
9935	3491	16	number	number	NN
9935	3491	17	of	of	IN
9935	3491	18	times	time	NNS
9935	3491	19	or	or	CC
9935	3491	20	by	by	IN
9935	3491	21	shaking	shake	VBG
9935	3491	22	them	-PRON-	PRP
9935	3491	23	well	well	RB
9935	3491	24	in	in	IN
9935	3491	25	a	a	DT
9935	3491	26	can	can	MD
9935	3491	27	or	or	CC
9935	3491	28	a	a	DT
9935	3491	29	jar	jar	NN
9935	3491	30	on	on	IN
9935	3491	31	which	which	WDT
9935	3491	32	the	the	DT
9935	3491	33	lid	lid	NN
9935	3491	34	has	have	VBZ
9935	3491	35	been	be	VBN
9935	3491	36	tightly	tightly	RB
9935	3491	37	closed	close	VBN
9935	3491	38	.	.	.
9935	3492	1	The	the	DT
9935	3492	2	baking	baking	NN
9935	3492	3	powder	powder	NN
9935	3492	4	thus	thus	RB
9935	3492	5	made	make	VBN
9935	3492	6	should	should	MD
9935	3492	7	be	be	VB
9935	3492	8	kept	keep	VBN
9935	3492	9	in	in	IN
9935	3492	10	a	a	DT
9935	3492	11	can	can	MD
9935	3492	12	or	or	CC
9935	3492	13	a	a	DT
9935	3492	14	jar	jar	NN
9935	3492	15	that	that	WDT
9935	3492	16	may	may	MD
9935	3492	17	be	be	VB
9935	3492	18	rendered	render	VBN
9935	3492	19	air	air	NN
9935	3492	20	-	-	HYPH
9935	3492	21	tight	tight	JJ
9935	3492	22	by	by	IN
9935	3492	23	means	mean	NNS
9935	3492	24	of	of	IN
9935	3492	25	a	a	DT
9935	3492	26	lid	lid	NN
9935	3492	27	,	,	,
9935	3492	28	or	or	CC
9935	3492	29	cover	cover	NN
9935	3492	30	.	.	.
9935	3493	1	*	*	NFP
9935	3493	2	*	*	NFP
9935	3493	3	*	*	NFP
9935	3493	4	*	*	NFP
9935	3493	5	*	*	NFP
9935	3493	6	HOT	hot	JJ
9935	3493	7	-	-	HYPH
9935	3493	8	BREAD	bread	NN
9935	3493	9	UTENSILS	UTENSILS	NNP
9935	3493	10	AND	and	CC
9935	3493	11	THEIR	their	NN
9935	3493	12	USE	use	VBP
9935	3493	13	PURPOSE	purpose	NN
9935	3493	14	OF	of	IN
9935	3493	15	UTENSILS	UTENSILS	NNP
9935	3493	16	[	[	-LRB-
9935	3493	17	Illustration	illustration	NN
9935	3493	18	:	:	:
9935	3493	19	Fig	Fig	NNP
9935	3493	20	.	.	.
9935	3494	1	1	1	LS
9935	3494	2	]	]	-RRB-
9935	3494	3	18	18	CD
9935	3494	4	.	.	.
9935	3495	1	The	the	DT
9935	3495	2	utensils	utensil	NNS
9935	3495	3	required	require	VBD
9935	3495	4	for	for	IN
9935	3495	5	the	the	DT
9935	3495	6	making	making	NN
9935	3495	7	of	of	IN
9935	3495	8	hot	hot	JJ
9935	3495	9	breads	bread	NNS
9935	3495	10	consist	consist	VBP
9935	3495	11	of	of	IN
9935	3495	12	two	two	CD
9935	3495	13	kinds	kind	NNS
9935	3495	14	:	:	:
9935	3495	15	those	those	DT
9935	3495	16	in	in	IN
9935	3495	17	which	which	WDT
9935	3495	18	the	the	DT
9935	3495	19	ingredients	ingredient	NNS
9935	3495	20	are	be	VBP
9935	3495	21	prepared	prepared	JJ
9935	3495	22	and	and	CC
9935	3495	23	combined	combine	VBN
9935	3495	24	to	to	TO
9935	3495	25	form	form	VB
9935	3495	26	the	the	DT
9935	3495	27	mixture	mixture	NN
9935	3495	28	and	and	CC
9935	3495	29	those	those	DT
9935	3495	30	in	in	IN
9935	3495	31	which	which	WDT
9935	3495	32	the	the	DT
9935	3495	33	mixture	mixture	NN
9935	3495	34	is	be	VBZ
9935	3495	35	to	to	TO
9935	3495	36	be	be	VB
9935	3495	37	baked	bake	VBN
9935	3495	38	.	.	.
9935	3496	1	As	as	RB
9935	3496	2	soon	soon	RB
9935	3496	3	as	as	IN
9935	3496	4	it	-PRON-	PRP
9935	3496	5	is	be	VBZ
9935	3496	6	known	know	VBN
9935	3496	7	just	just	RB
9935	3496	8	what	what	WP
9935	3496	9	ones	one	NNS
9935	3496	10	are	be	VBP
9935	3496	11	needed	need	VBN
9935	3496	12	to	to	TO
9935	3496	13	carry	carry	VB
9935	3496	14	out	out	RP
9935	3496	15	the	the	DT
9935	3496	16	recipe	recipe	NN
9935	3496	17	for	for	IN
9935	3496	18	the	the	DT
9935	3496	19	hot	hot	JJ
9935	3496	20	bread	bread	NN
9935	3496	21	that	that	WDT
9935	3496	22	is	be	VBZ
9935	3496	23	to	to	TO
9935	3496	24	be	be	VB
9935	3496	25	made	make	VBN
9935	3496	26	,	,	,
9935	3496	27	they	-PRON-	PRP
9935	3496	28	,	,	,
9935	3496	29	together	together	RB
9935	3496	30	with	with	IN
9935	3496	31	the	the	DT
9935	3496	32	necessary	necessary	JJ
9935	3496	33	ingredients	ingredient	NNS
9935	3496	34	,	,	,
9935	3496	35	such	such	JJ
9935	3496	36	as	as	IN
9935	3496	37	milk	milk	NN
9935	3496	38	,	,	,
9935	3496	39	fat	fat	NN
9935	3496	40	,	,	,
9935	3496	41	flour	flour	NN
9935	3496	42	,	,	,
9935	3496	43	baking	baking	NN
9935	3496	44	powder	powder	NN
9935	3496	45	,	,	,
9935	3496	46	salt	salt	NN
9935	3496	47	,	,	,
9935	3496	48	eggs	egg	NNS
9935	3496	49	,	,	,
9935	3496	50	etc	etc	FW
9935	3496	51	.	.	.
9935	3496	52	,	,	,
9935	3496	53	should	should	MD
9935	3496	54	be	be	VB
9935	3496	55	collected	collect	VBN
9935	3496	56	and	and	CC
9935	3496	57	arranged	arrange	VBN
9935	3496	58	in	in	IN
9935	3496	59	the	the	DT
9935	3496	60	manner	manner	NN
9935	3496	61	shown	show	VBN
9935	3496	62	in	in	IN
9935	3496	63	Fig	Fig	NNP
9935	3496	64	.	.	.
9935	3497	1	1	1	LS
9935	3497	2	,	,	,
9935	3497	3	so	so	IN
9935	3497	4	that	that	IN
9935	3497	5	they	-PRON-	PRP
9935	3497	6	will	will	MD
9935	3497	7	be	be	VB
9935	3497	8	convenient	convenient	JJ
9935	3497	9	.	.	.
9935	3498	1	Usually	usually	RB
9935	3498	2	,	,	,
9935	3498	3	much	much	JJ
9935	3498	4	of	of	IN
9935	3498	5	the	the	DT
9935	3498	6	success	success	NN
9935	3498	7	of	of	IN
9935	3498	8	hot	hot	JJ
9935	3498	9	breads	bread	NNS
9935	3498	10	depends	depend	VBZ
9935	3498	11	on	on	IN
9935	3498	12	the	the	DT
9935	3498	13	quickness	quickness	NN
9935	3498	14	and	and	CC
9935	3498	15	dexterity	dexterity	NN
9935	3498	16	with	with	IN
9935	3498	17	which	which	WDT
9935	3498	18	the	the	DT
9935	3498	19	ingredients	ingredient	NNS
9935	3498	20	are	be	VBP
9935	3498	21	put	put	VBN
9935	3498	22	together	together	RB
9935	3498	23	,	,	,
9935	3498	24	and	and	CC
9935	3498	25	if	if	IN
9935	3498	26	the	the	DT
9935	3498	27	person	person	NN
9935	3498	28	making	make	VBG
9935	3498	29	them	-PRON-	PRP
9935	3498	30	has	have	VBZ
9935	3498	31	to	to	TO
9935	3498	32	interrupt	interrupt	VB
9935	3498	33	her	-PRON-	PRP$
9935	3498	34	work	work	NN
9935	3498	35	every	every	DT
9935	3498	36	now	now	RB
9935	3498	37	and	and	CC
9935	3498	38	then	then	RB
9935	3498	39	to	to	TO
9935	3498	40	get	get	VB
9935	3498	41	out	out	RP
9935	3498	42	a	a	DT
9935	3498	43	utensil	utensil	JJ
9935	3498	44	,	,	,
9935	3498	45	she	-PRON-	PRP
9935	3498	46	will	will	MD
9935	3498	47	find	find	VB
9935	3498	48	that	that	IN
9935	3498	49	her	-PRON-	PRP$
9935	3498	50	results	result	NNS
9935	3498	51	will	will	MD
9935	3498	52	not	not	RB
9935	3498	53	be	be	VB
9935	3498	54	so	so	RB
9935	3498	55	satisfactory	satisfactory	JJ
9935	3498	56	and	and	CC
9935	3498	57	that	that	IN
9935	3498	58	she	-PRON-	PRP
9935	3498	59	will	will	MD
9935	3498	60	use	use	VB
9935	3498	61	up	up	RP
9935	3498	62	more	more	JJR
9935	3498	63	energy	energy	NN
9935	3498	64	than	than	IN
9935	3498	65	the	the	DT
9935	3498	66	work	work	NN
9935	3498	67	really	really	RB
9935	3498	68	demands	demand	VBZ
9935	3498	69	.	.	.
9935	3499	1	The	the	DT
9935	3499	2	pans	pan	NNS
9935	3499	3	in	in	IN
9935	3499	4	which	which	WDT
9935	3499	5	the	the	DT
9935	3499	6	mixture	mixture	NN
9935	3499	7	is	be	VBZ
9935	3499	8	to	to	TO
9935	3499	9	be	be	VB
9935	3499	10	baked	bake	VBN
9935	3499	11	need	need	VBP
9935	3499	12	particular	particular	JJ
9935	3499	13	attention	attention	NN
9935	3499	14	,	,	,
9935	3499	15	for	for	IN
9935	3499	16	they	-PRON-	PRP
9935	3499	17	should	should	MD
9935	3499	18	be	be	VB
9935	3499	19	greased	grease	VBN
9935	3499	20	and	and	CC
9935	3499	21	ready	ready	JJ
9935	3499	22	to	to	TO
9935	3499	23	fill	fill	VB
9935	3499	24	before	before	RB
9935	3499	25	the	the	DT
9935	3499	26	mixing	mixing	NN
9935	3499	27	is	be	VBZ
9935	3499	28	begun	begin	VBN
9935	3499	29	.	.	.
9935	3500	1	If	if	IN
9935	3500	2	they	-PRON-	PRP
9935	3500	3	are	be	VBP
9935	3500	4	to	to	TO
9935	3500	5	be	be	VB
9935	3500	6	heated	heat	VBN
9935	3500	7	,	,	,
9935	3500	8	they	-PRON-	PRP
9935	3500	9	should	should	MD
9935	3500	10	be	be	VB
9935	3500	11	greased	grease	VBN
9935	3500	12	and	and	CC
9935	3500	13	put	put	VBN
9935	3500	14	into	into	IN
9935	3500	15	the	the	DT
9935	3500	16	oven	oven	NN
9935	3500	17	a	a	DT
9935	3500	18	few	few	JJ
9935	3500	19	minutes	minute	NNS
9935	3500	20	before	before	IN
9935	3500	21	the	the	DT
9935	3500	22	mixture	mixture	NN
9935	3500	23	is	be	VBZ
9935	3500	24	ready	ready	JJ
9935	3500	25	to	to	TO
9935	3500	26	be	be	VB
9935	3500	27	put	put	VBN
9935	3500	28	into	into	IN
9935	3500	29	them	-PRON-	PRP
9935	3500	30	,	,	,
9935	3500	31	so	so	IN
9935	3500	32	that	that	IN
9935	3500	33	they	-PRON-	PRP
9935	3500	34	may	may	MD
9935	3500	35	be	be	VB
9935	3500	36	taken	take	VBN
9935	3500	37	from	from	IN
9935	3500	38	the	the	DT
9935	3500	39	oven	oven	NN
9935	3500	40	and	and	CC
9935	3500	41	filled	fill	VBN
9935	3500	42	at	at	IN
9935	3500	43	once	once	RB
9935	3500	44	.	.	.
9935	3501	1	UTENSILS	UTENSILS	NNP
9935	3501	2	FOR	for	IN
9935	3501	3	PREPARING	prepare	VBG
9935	3501	4	THE	the	DT
9935	3501	5	MIXTURE	MIXTURE	NNP
9935	3501	6	19	19	CD
9935	3501	7	.	.	.
9935	3502	1	Fig	fig	NN
9935	3502	2	.	.	.
9935	3503	1	1	1	CD
9935	3503	2	serves	serve	VBZ
9935	3503	3	very	very	RB
9935	3503	4	well	well	RB
9935	3503	5	to	to	TO
9935	3503	6	illustrate	illustrate	VB
9935	3503	7	the	the	DT
9935	3503	8	utensils	utensil	NNS
9935	3503	9	required	require	VBN
9935	3503	10	for	for	IN
9935	3503	11	preparing	prepare	VBG
9935	3503	12	hot	hot	JJ
9935	3503	13	-	-	HYPH
9935	3503	14	bread	bread	NN
9935	3503	15	mixtures	mixture	NNS
9935	3503	16	.	.	.
9935	3504	1	These	these	DT
9935	3504	2	consist	consist	VBP
9935	3504	3	of	of	IN
9935	3504	4	a	a	DT
9935	3504	5	bowl	bowl	NN
9935	3504	6	_	_	NNP
9935	3504	7	a	a	DT
9935	3504	8	_	_	NNP
9935	3504	9	of	of	IN
9935	3504	10	the	the	DT
9935	3504	11	proper	proper	JJ
9935	3504	12	size	size	NN
9935	3504	13	for	for	IN
9935	3504	14	mixing	mix	VBG
9935	3504	15	;	;	:
9935	3504	16	a	a	DT
9935	3504	17	smaller	small	JJR
9935	3504	18	bowl	bowl	NN
9935	3504	19	_	_	NNP
9935	3504	20	b	b	NNP
9935	3504	21	_	_	NNP
9935	3504	22	for	for	IN
9935	3504	23	beating	beat	VBG
9935	3504	24	eggs	egg	NNS
9935	3504	25	,	,	,
9935	3504	26	provided	provide	VBN
9935	3504	27	eggs	egg	NNS
9935	3504	28	are	be	VBP
9935	3504	29	to	to	TO
9935	3504	30	be	be	VB
9935	3504	31	used	use	VBN
9935	3504	32	;	;	:
9935	3504	33	two	two	CD
9935	3504	34	standard	standard	JJ
9935	3504	35	half	half	JJ
9935	3504	36	-	-	HYPH
9935	3504	37	pint	pint	NN
9935	3504	38	measuring	measure	VBG
9935	3504	39	cups	cup	NNS
9935	3504	40	_	_	NNP
9935	3504	41	c	c	NNP
9935	3504	42	_	_	NNP
9935	3504	43	,	,	,
9935	3504	44	one	one	CD
9935	3504	45	for	for	IN
9935	3504	46	dry	dry	JJ
9935	3504	47	ingredients	ingredient	NNS
9935	3504	48	and	and	CC
9935	3504	49	the	the	DT
9935	3504	50	other	other	JJ
9935	3504	51	for	for	IN
9935	3504	52	wet	wet	JJ
9935	3504	53	ingredients	ingredient	NNS
9935	3504	54	;	;	:
9935	3504	55	a	a	DT
9935	3504	56	tablespoon	tablespoon	NN
9935	3504	57	_	_	NNP
9935	3504	58	d	d	NNP
9935	3504	59	_	_	NNP
9935	3504	60	,	,	,
9935	3504	61	a	a	DT
9935	3504	62	case	case	NN
9935	3504	63	knife	knife	NN
9935	3504	64	_	_	NNP
9935	3504	65	e	e	NNP
9935	3504	66	_	_	NNP
9935	3504	67	,	,	,
9935	3504	68	and	and	CC
9935	3504	69	a	a	DT
9935	3504	70	teaspoon	teaspoon	NN
9935	3504	71	_	_	NNP
9935	3504	72	f	f	NNP
9935	3504	73	_	_	NNP
9935	3504	74	for	for	IN
9935	3504	75	measuring	measure	VBG
9935	3504	76	and	and	CC
9935	3504	77	mixing	mix	VBG
9935	3504	78	;	;	:
9935	3504	79	an	an	DT
9935	3504	80	egg	egg	NN
9935	3504	81	beater	beater	NN
9935	3504	82	_	_	NNP
9935	3504	83	g	g	NNP
9935	3504	84	_	_	NNP
9935	3504	85	and	and	CC
9935	3504	86	a	a	DT
9935	3504	87	flour	flour	NN
9935	3504	88	sifter	sifter	NN
9935	3504	89	.	.	.
9935	3505	1	Of	of	RB
9935	3505	2	course	course	RB
9935	3505	3	,	,	,
9935	3505	4	if	if	IN
9935	3505	5	an	an	DT
9935	3505	6	egg	egg	NN
9935	3505	7	whip	whip	NN
9935	3505	8	is	be	VBZ
9935	3505	9	preferred	prefer	VBN
9935	3505	10	,	,	,
9935	3505	11	it	-PRON-	PRP
9935	3505	12	may	may	MD
9935	3505	13	take	take	VB
9935	3505	14	the	the	DT
9935	3505	15	place	place	NN
9935	3505	16	of	of	IN
9935	3505	17	the	the	DT
9935	3505	18	egg	egg	NNP
9935	3505	19	beater	beater	NN
9935	3505	20	,	,	,
9935	3505	21	but	but	CC
9935	3505	22	for	for	IN
9935	3505	23	some	some	DT
9935	3505	24	hot	hot	JJ
9935	3505	25	-	-	HYPH
9935	3505	26	bread	bread	NN
9935	3505	27	mixtures	mixture	NNS
9935	3505	28	use	use	NN
9935	3505	29	will	will	MD
9935	3505	30	be	be	VB
9935	3505	31	found	find	VBN
9935	3505	32	for	for	IN
9935	3505	33	both	both	DT
9935	3505	34	of	of	IN
9935	3505	35	these	these	DT
9935	3505	36	utensils	utensil	NNS
9935	3505	37	.	.	.
9935	3506	1	UTENSILS	UTENSILS	NNP
9935	3506	2	FOR	for	IN
9935	3506	3	BAKING	bake	VBG
9935	3506	4	THE	the	DT
9935	3506	5	MIXTURE	MIXTURE	NNP
9935	3506	6	[	[	-LRB-
9935	3506	7	Illustration	illustration	NN
9935	3506	8	:	:	:
9935	3506	9	Fig	Fig	NNP
9935	3506	10	.	.	.
9935	3507	1	2	2	LS
9935	3507	2	]	]	-RRB-
9935	3507	3	20	20	CD
9935	3507	4	.	.	.
9935	3508	1	The	the	DT
9935	3508	2	kind	kind	NN
9935	3508	3	of	of	IN
9935	3508	4	utensil	utensil	JJ
9935	3508	5	required	require	VBN
9935	3508	6	for	for	IN
9935	3508	7	the	the	DT
9935	3508	8	baking	baking	NN
9935	3508	9	of	of	IN
9935	3508	10	hot	hot	JJ
9935	3508	11	-	-	HYPH
9935	3508	12	bread	bread	NN
9935	3508	13	mixtures	mixture	NNS
9935	3508	14	depends	depend	VBZ
9935	3508	15	entirely	entirely	RB
9935	3508	16	on	on	IN
9935	3508	17	the	the	DT
9935	3508	18	nature	nature	NN
9935	3508	19	of	of	IN
9935	3508	20	the	the	DT
9935	3508	21	mixture	mixture	NN
9935	3508	22	and	and	CC
9935	3508	23	the	the	DT
9935	3508	24	recipe	recipe	NN
9935	3508	25	that	that	WDT
9935	3508	26	is	be	VBZ
9935	3508	27	to	to	TO
9935	3508	28	be	be	VB
9935	3508	29	prepared	prepare	VBN
9935	3508	30	.	.	.
9935	3509	1	For	for	IN
9935	3509	2	popovers	popover	NNS
9935	3509	3	,	,	,
9935	3509	4	popover	popover	NN
9935	3509	5	cups	cup	NNS
9935	3509	6	similar	similar	JJ
9935	3509	7	to	to	IN
9935	3509	8	those	those	DT
9935	3509	9	shown	show	VBN
9935	3509	10	in	in	IN
9935	3509	11	Fig	Fig	NNP
9935	3509	12	.	.	.
9935	3510	1	2	2	CD
9935	3510	2	or	or	CC
9935	3510	3	gem	gem	NN
9935	3510	4	irons	iron	NNS
9935	3510	5	are	be	VBP
9935	3510	6	necessary	necessary	JJ
9935	3510	7	.	.	.
9935	3511	1	Muffins	muffin	NNS
9935	3511	2	require	require	VBP
9935	3511	3	muffin	muffin	NN
9935	3511	4	pans	pan	NNS
9935	3511	5	like	like	IN
9935	3511	6	those	those	DT
9935	3511	7	illustrated	illustrate	VBN
9935	3511	8	at	at	IN
9935	3511	9	_	_	NNP
9935	3511	10	h	h	NNP
9935	3511	11	_	_	NNP
9935	3511	12	,	,	,
9935	3511	13	Fig	Fig	NNP
9935	3511	14	.	.	.
9935	3512	1	1	1	LS
9935	3512	2	;	;	:
9935	3512	3	Boston	Boston	NNP
9935	3512	4	brown	brown	JJ
9935	3512	5	breads	bread	NNS
9935	3512	6	need	need	VBP
9935	3512	7	cans	can	NNS
9935	3512	8	that	that	WDT
9935	3512	9	have	have	VBP
9935	3512	10	tight	tight	RB
9935	3512	11	-	-	HYPH
9935	3512	12	fitting	fit	VBG
9935	3512	13	lids	lid	NNS
9935	3512	14	;	;	:
9935	3512	15	soft	soft	JJ
9935	3512	16	ginger	ginger	NN
9935	3512	17	bread	bread	NN
9935	3512	18	,	,	,
9935	3512	19	nut	nut	NNP
9935	3512	20	loaf	loaf	NNP
9935	3512	21	,	,	,
9935	3512	22	and	and	CC
9935	3512	23	corn	corn	NN
9935	3512	24	cake	cake	NN
9935	3512	25	are	be	VBP
9935	3512	26	baked	bake	VBN
9935	3512	27	in	in	IN
9935	3512	28	loaf	loaf	NN
9935	3512	29	pans	pan	NNS
9935	3512	30	;	;	:
9935	3512	31	baking	baking	NN
9935	3512	32	-	-	HYPH
9935	3512	33	powder	powder	NN
9935	3512	34	or	or	CC
9935	3512	35	beaten	beat	VBN
9935	3512	36	biscuits	biscuit	NNS
9935	3512	37	are	be	VBP
9935	3512	38	placed	place	VBN
9935	3512	39	in	in	IN
9935	3512	40	shallow	shallow	JJ
9935	3512	41	pans	pan	NNS
9935	3512	42	or	or	CC
9935	3512	43	on	on	IN
9935	3512	44	oiled	oiled	JJ
9935	3512	45	sheets	sheet	NNS
9935	3512	46	;	;	:
9935	3512	47	griddle	griddle	NN
9935	3512	48	cakes	cake	NNS
9935	3512	49	must	must	MD
9935	3512	50	be	be	VB
9935	3512	51	baked	bake	VBN
9935	3512	52	on	on	IN
9935	3512	53	griddles	griddle	NNS
9935	3512	54	;	;	:
9935	3512	55	and	and	CC
9935	3512	56	waffles	waffle	NNS
9935	3512	57	require	require	VBP
9935	3512	58	waffle	waffle	NN
9935	3512	59	irons	iron	NNS
9935	3512	60	.	.	.
9935	3513	1	None	none	NN
9935	3513	2	of	of	IN
9935	3513	3	these	these	DT
9935	3513	4	utensils	utensil	NNS
9935	3513	5	are	be	VBP
9935	3513	6	likely	likely	JJ
9935	3513	7	to	to	TO
9935	3513	8	present	present	VB
9935	3513	9	any	any	DT
9935	3513	10	difficulty	difficulty	NN
9935	3513	11	in	in	IN
9935	3513	12	their	-PRON-	PRP$
9935	3513	13	use	use	NN
9935	3513	14	except	except	IN
9935	3513	15	griddles	griddle	NNS
9935	3513	16	and	and	CC
9935	3513	17	waffle	waffle	NN
9935	3513	18	irons	iron	NNS
9935	3513	19	,	,	,
9935	3513	20	so	so	RB
9935	3513	21	in	in	IN
9935	3513	22	order	order	NN
9935	3513	23	that	that	IN
9935	3513	24	these	these	DT
9935	3513	25	may	may	MD
9935	3513	26	be	be	VB
9935	3513	27	thoroughly	thoroughly	RB
9935	3513	28	understood	understand	VBN
9935	3513	29	and	and	CC
9935	3513	30	good	good	JJ
9935	3513	31	results	result	NNS
9935	3513	32	thereby	thereby	RB
9935	3513	33	obtained	obtain	VBN
9935	3513	34	,	,	,
9935	3513	35	explanations	explanation	NNS
9935	3513	36	of	of	IN
9935	3513	37	them	-PRON-	PRP
9935	3513	38	are	be	VBP
9935	3513	39	here	here	RB
9935	3513	40	given	give	VBN
9935	3513	41	.	.	.
9935	3514	1	[	[	-LRB-
9935	3514	2	Illustration	illustration	NN
9935	3514	3	:	:	:
9935	3514	4	Fig	Fig	NNP
9935	3514	5	.	.	.
9935	3515	1	3	3	LS
9935	3515	2	]	]	-RRB-
9935	3515	3	21	21	CD
9935	3515	4	.	.	.
9935	3516	1	GRIDDLES.--A	griddles.--a	XX
9935	3516	2	style	style	NN
9935	3516	3	of	of	IN
9935	3516	4	griddle	griddle	NN
9935	3516	5	in	in	IN
9935	3516	6	common	common	JJ
9935	3516	7	use	use	NN
9935	3516	8	is	be	VBZ
9935	3516	9	illustrated	illustrate	VBN
9935	3516	10	in	in	IN
9935	3516	11	Fig	Fig	NNP
9935	3516	12	.	.	.
9935	3517	1	3	3	CD
9935	3517	2	,	,	,
9935	3517	3	and	and	CC
9935	3517	4	while	while	IN
9935	3517	5	it	-PRON-	PRP
9935	3517	6	is	be	VBZ
9935	3517	7	circular	circular	JJ
9935	3517	8	and	and	CC
9935	3517	9	has	have	VBZ
9935	3517	10	a	a	DT
9935	3517	11	projecting	projecting	NN
9935	3517	12	handle	handle	NN
9935	3517	13	,	,	,
9935	3517	14	griddles	griddle	NNS
9935	3517	15	of	of	IN
9935	3517	16	different	different	JJ
9935	3517	17	shapes	shape	NNS
9935	3517	18	and	and	CC
9935	3517	19	fitted	fit	VBN
9935	3517	20	with	with	IN
9935	3517	21	different	different	JJ
9935	3517	22	handles	handle	NNS
9935	3517	23	are	be	VBP
9935	3517	24	to	to	TO
9935	3517	25	be	be	VB
9935	3517	26	had	have	VBN
9935	3517	27	.	.	.
9935	3518	1	Such	such	JJ
9935	3518	2	utensils	utensil	NNS
9935	3518	3	are	be	VBP
9935	3518	4	made	make	VBN
9935	3518	5	of	of	IN
9935	3518	6	numerous	numerous	JJ
9935	3518	7	materials	material	NNS
9935	3518	8	,	,	,
9935	3518	9	but	but	CC
9935	3518	10	the	the	DT
9935	3518	11	most	most	RBS
9935	3518	12	satisfactory	satisfactory	JJ
9935	3518	13	ones	one	NNS
9935	3518	14	are	be	VBP
9935	3518	15	constructed	construct	VBN
9935	3518	16	of	of	IN
9935	3518	17	steel	steel	NN
9935	3518	18	,	,	,
9935	3518	19	iron	iron	NN
9935	3518	20	,	,	,
9935	3518	21	soapstone	soapstone	NN
9935	3518	22	,	,	,
9935	3518	23	and	and	CC
9935	3518	24	aluminum	aluminum	NN
9935	3518	25	.	.	.
9935	3519	1	Steel	steel	NN
9935	3519	2	and	and	CC
9935	3519	3	iron	iron	NN
9935	3519	4	griddles	griddle	NNS
9935	3519	5	must	must	MD
9935	3519	6	be	be	VB
9935	3519	7	greased	grease	VBN
9935	3519	8	before	before	IN
9935	3519	9	cakes	cake	NNS
9935	3519	10	are	be	VBP
9935	3519	11	baked	bake	VBN
9935	3519	12	on	on	IN
9935	3519	13	them	-PRON-	PRP
9935	3519	14	so	so	IN
9935	3519	15	as	as	IN
9935	3519	16	to	to	TO
9935	3519	17	prevent	prevent	VB
9935	3519	18	the	the	DT
9935	3519	19	cakes	cake	NNS
9935	3519	20	from	from	IN
9935	3519	21	sticking	stick	VBG
9935	3519	22	;	;	:
9935	3519	23	for	for	IN
9935	3519	24	this	this	DT
9935	3519	25	reason	reason	NN
9935	3519	26	they	-PRON-	PRP
9935	3519	27	are	be	VBP
9935	3519	28	less	less	RBR
9935	3519	29	convenient	convenient	JJ
9935	3519	30	than	than	IN
9935	3519	31	soapstone	soapstone	NN
9935	3519	32	and	and	CC
9935	3519	33	aluminum	aluminum	NN
9935	3519	34	griddles	griddle	NNS
9935	3519	35	,	,	,
9935	3519	36	which	which	WDT
9935	3519	37	do	do	VBP
9935	3519	38	not	not	RB
9935	3519	39	require	require	VB
9935	3519	40	any	any	DT
9935	3519	41	grease	grease	NN
9935	3519	42	.	.	.
9935	3520	1	The	the	DT
9935	3520	2	size	size	NN
9935	3520	3	of	of	IN
9935	3520	4	griddle	griddle	NN
9935	3520	5	to	to	IN
9935	3520	6	use	use	NN
9935	3520	7	is	be	VBZ
9935	3520	8	governed	govern	VBN
9935	3520	9	by	by	IN
9935	3520	10	the	the	DT
9935	3520	11	number	number	NN
9935	3520	12	of	of	IN
9935	3520	13	persons	person	NNS
9935	3520	14	that	that	WDT
9935	3520	15	are	be	VBP
9935	3520	16	to	to	TO
9935	3520	17	be	be	VB
9935	3520	18	served	serve	VBN
9935	3520	19	.	.	.
9935	3521	1	One	one	NN
9935	3521	2	that	that	WDT
9935	3521	3	is	be	VBZ
9935	3521	4	unusually	unusually	RB
9935	3521	5	large	large	JJ
9935	3521	6	,	,	,
9935	3521	7	however	however	RB
9935	3521	8	,	,	,
9935	3521	9	should	should	MD
9935	3521	10	be	be	VB
9935	3521	11	avoided	avoid	VBN
9935	3521	12	if	if	IN
9935	3521	13	a	a	DT
9935	3521	14	gas	gas	NN
9935	3521	15	stove	stove	NN
9935	3521	16	is	be	VBZ
9935	3521	17	used	use	VBN
9935	3521	18	for	for	IN
9935	3521	19	cooking	cooking	NN
9935	3521	20	,	,	,
9935	3521	21	as	as	IN
9935	3521	22	it	-PRON-	PRP
9935	3521	23	is	be	VBZ
9935	3521	24	difficult	difficult	JJ
9935	3521	25	to	to	TO
9935	3521	26	heat	heat	VB
9935	3521	27	a	a	DT
9935	3521	28	large	large	JJ
9935	3521	29	griddle	griddle	NN
9935	3521	30	evenly	evenly	RB
9935	3521	31	on	on	IN
9935	3521	32	such	such	PDT
9935	3521	33	a	a	DT
9935	3521	34	stove	stove	NN
9935	3521	35	,	,	,
9935	3521	36	and	and	CC
9935	3521	37	even	even	RB
9935	3521	38	a	a	DT
9935	3521	39	small	small	JJ
9935	3521	40	one	one	NN
9935	3521	41	must	must	MD
9935	3521	42	be	be	VB
9935	3521	43	shifted	shift	VBN
9935	3521	44	frequently	frequently	RB
9935	3521	45	so	so	IN
9935	3521	46	that	that	IN
9935	3521	47	some	some	DT
9935	3521	48	spots	spot	NNS
9935	3521	49	will	will	MD
9935	3521	50	not	not	RB
9935	3521	51	be	be	VB
9935	3521	52	hotter	hot	JJR
9935	3521	53	than	than	IN
9935	3521	54	others	other	NNS
9935	3521	55	.	.	.
9935	3522	1	In	in	IN
9935	3522	2	this	this	DT
9935	3522	3	respect	respect	NN
9935	3522	4	,	,	,
9935	3522	5	a	a	DT
9935	3522	6	griddle	griddle	NN
9935	3522	7	made	make	VBN
9935	3522	8	of	of	IN
9935	3522	9	aluminum	aluminum	NN
9935	3522	10	has	have	VBZ
9935	3522	11	the	the	DT
9935	3522	12	advantage	advantage	NN
9935	3522	13	over	over	IN
9935	3522	14	the	the	DT
9935	3522	15	other	other	JJ
9935	3522	16	kinds	kind	NNS
9935	3522	17	,	,	,
9935	3522	18	for	for	IN
9935	3522	19	this	this	DT
9935	3522	20	material	material	NN
9935	3522	21	conducts	conduct	VBZ
9935	3522	22	the	the	DT
9935	3522	23	heat	heat	NN
9935	3522	24	evenly	evenly	RB
9935	3522	25	over	over	IN
9935	3522	26	its	-PRON-	PRP$
9935	3522	27	entire	entire	JJ
9935	3522	28	surface	surface	NN
9935	3522	29	.	.	.
9935	3523	1	[	[	-LRB-
9935	3523	2	Illustration	illustration	NN
9935	3523	3	:	:	:
9935	3523	4	Fig	Fig	NNP
9935	3523	5	.	.	.
9935	3524	1	4	4	LS
9935	3524	2	]	]	-RRB-
9935	3524	3	[	[	-LRB-
9935	3524	4	Illustration	illustration	NN
9935	3524	5	:	:	:
9935	3524	6	Fig	Fig	NNP
9935	3524	7	.	.	.
9935	3525	1	5	5	LS
9935	3525	2	]	]	-RRB-
9935	3525	3	Before	before	IN
9935	3525	4	a	a	DT
9935	3525	5	new	new	JJ
9935	3525	6	steel	steel	NN
9935	3525	7	or	or	CC
9935	3525	8	iron	iron	NN
9935	3525	9	griddle	griddle	NN
9935	3525	10	is	be	VBZ
9935	3525	11	used	use	VBN
9935	3525	12	,	,	,
9935	3525	13	it	-PRON-	PRP
9935	3525	14	must	must	MD
9935	3525	15	be	be	VB
9935	3525	16	tempered	temper	VBN
9935	3525	17	so	so	IN
9935	3525	18	as	as	IN
9935	3525	19	to	to	TO
9935	3525	20	prevent	prevent	VB
9935	3525	21	the	the	DT
9935	3525	22	food	food	NN
9935	3525	23	that	that	WDT
9935	3525	24	is	be	VBZ
9935	3525	25	to	to	TO
9935	3525	26	be	be	VB
9935	3525	27	baked	bake	VBN
9935	3525	28	on	on	IN
9935	3525	29	it	-PRON-	PRP
9935	3525	30	from	from	IN
9935	3525	31	sticking	stick	VBG
9935	3525	32	.	.	.
9935	3526	1	If	if	IN
9935	3526	2	it	-PRON-	PRP
9935	3526	3	is	be	VBZ
9935	3526	4	not	not	RB
9935	3526	5	tempered	temper	VBN
9935	3526	6	,	,	,
9935	3526	7	much	much	JJ
9935	3526	8	time	time	NN
9935	3526	9	will	will	MD
9935	3526	10	be	be	VB
9935	3526	11	consumed	consume	VBN
9935	3526	12	before	before	IN
9935	3526	13	its	-PRON-	PRP$
9935	3526	14	surface	surface	NN
9935	3526	15	will	will	MD
9935	3526	16	be	be	VB
9935	3526	17	in	in	IN
9935	3526	18	the	the	DT
9935	3526	19	right	right	JJ
9935	3526	20	condition	condition	NN
9935	3526	21	to	to	TO
9935	3526	22	permit	permit	VB
9935	3526	23	baking	baking	NN
9935	3526	24	to	to	TO
9935	3526	25	proceed	proceed	VB
9935	3526	26	without	without	IN
9935	3526	27	difficulty	difficulty	NN
9935	3526	28	,	,	,
9935	3526	29	and	and	CC
9935	3526	30	this	this	DT
9935	3526	31	,	,	,
9935	3526	32	of	of	IN
9935	3526	33	course	course	NN
9935	3526	34	,	,	,
9935	3526	35	will	will	MD
9935	3526	36	result	result	VB
9935	3526	37	in	in	IN
9935	3526	38	wasting	waste	VBG
9935	3526	39	considerable	considerable	JJ
9935	3526	40	food	food	NN
9935	3526	41	material	material	NN
9935	3526	42	.	.	.
9935	3527	1	Tempering	tempering	NN
9935	3527	2	may	may	MD
9935	3527	3	be	be	VB
9935	3527	4	done	do	VBN
9935	3527	5	by	by	IN
9935	3527	6	covering	cover	VBG
9935	3527	7	the	the	DT
9935	3527	8	griddle	griddle	NN
9935	3527	9	with	with	IN
9935	3527	10	a	a	DT
9935	3527	11	quantity	quantity	NN
9935	3527	12	of	of	IN
9935	3527	13	fat	fat	NN
9935	3527	14	,	,	,
9935	3527	15	placing	place	VBG
9935	3527	16	it	-PRON-	PRP
9935	3527	17	over	over	IN
9935	3527	18	a	a	DT
9935	3527	19	flame	flame	NN
9935	3527	20	or	or	CC
9935	3527	21	in	in	IN
9935	3527	22	a	a	DT
9935	3527	23	very	very	RB
9935	3527	24	hot	hot	JJ
9935	3527	25	oven	oven	NN
9935	3527	26	,	,	,
9935	3527	27	and	and	CC
9935	3527	28	then	then	RB
9935	3527	29	allowing	allow	VBG
9935	3527	30	it	-PRON-	PRP
9935	3527	31	to	to	TO
9935	3527	32	heat	heat	VB
9935	3527	33	thoroughly	thoroughly	RB
9935	3527	34	to	to	IN
9935	3527	35	such	such	PDT
9935	3527	36	a	a	DT
9935	3527	37	temperature	temperature	NN
9935	3527	38	that	that	WDT
9935	3527	39	the	the	DT
9935	3527	40	fat	fat	NN
9935	3527	41	will	will	MD
9935	3527	42	burn	burn	VB
9935	3527	43	onto	onto	IN
9935	3527	44	the	the	DT
9935	3527	45	surface	surface	NN
9935	3527	46	.	.	.
9935	3528	1	This	this	DT
9935	3528	2	same	same	JJ
9935	3528	3	precaution	precaution	NN
9935	3528	4	should	should	MD
9935	3528	5	be	be	VB
9935	3528	6	observed	observe	VBN
9935	3528	7	with	with	IN
9935	3528	8	new	new	JJ
9935	3528	9	waffle	waffle	NN
9935	3528	10	irons	iron	NNS
9935	3528	11	and	and	CC
9935	3528	12	frying	fry	VBG
9935	3528	13	pans	pan	NNS
9935	3528	14	made	make	VBN
9935	3528	15	of	of	IN
9935	3528	16	steel	steel	NN
9935	3528	17	or	or	CC
9935	3528	18	iron	iron	NN
9935	3528	19	if	if	IN
9935	3528	20	the	the	DT
9935	3528	21	best	good	JJS
9935	3528	22	results	result	NNS
9935	3528	23	from	from	IN
9935	3528	24	such	such	JJ
9935	3528	25	utensils	utensil	NNS
9935	3528	26	are	be	VBP
9935	3528	27	desired	desire	VBN
9935	3528	28	.	.	.
9935	3529	1	22	22	CD
9935	3529	2	.	.	.
9935	3530	1	WAFFLE	WAFFLE	NNP
9935	3530	2	IRONS.--A	IRONS.--A	VBZ
9935	3530	3	waffle	waffle	NN
9935	3530	4	iron	iron	NN
9935	3530	5	,	,	,
9935	3530	6	as	as	IN
9935	3530	7	shown	show	VBN
9935	3530	8	in	in	IN
9935	3530	9	Figs	Figs	NNP
9935	3530	10	.	.	.
9935	3531	1	4	4	CD
9935	3531	2	and	and	CC
9935	3531	3	5	5	CD
9935	3531	4	,	,	,
9935	3531	5	consists	consist	VBZ
9935	3531	6	of	of	IN
9935	3531	7	two	two	CD
9935	3531	8	corrugated	corrugated	JJ
9935	3531	9	griddles	griddle	NNS
9935	3531	10	fastened	fasten	VBN
9935	3531	11	together	together	RB
9935	3531	12	with	with	IN
9935	3531	13	a	a	DT
9935	3531	14	hinge	hinge	NN
9935	3531	15	in	in	IN
9935	3531	16	such	such	PDT
9935	3531	17	a	a	DT
9935	3531	18	way	way	NN
9935	3531	19	that	that	WDT
9935	3531	20	the	the	DT
9935	3531	21	surfaces	surface	NNS
9935	3531	22	nearly	nearly	RB
9935	3531	23	touch	touch	VBP
9935	3531	24	when	when	WRB
9935	3531	25	the	the	DT
9935	3531	26	handles	handle	NNS
9935	3531	27	are	be	VBP
9935	3531	28	brought	bring	VBN
9935	3531	29	together	together	RB
9935	3531	30	as	as	IN
9935	3531	31	in	in	IN
9935	3531	32	Fig	Fig	NNP
9935	3531	33	.	.	.
9935	3532	1	4	4	LS
9935	3532	2	(	(	-LRB-
9935	3532	3	_	_	NNP
9935	3532	4	a	a	DT
9935	3532	5	_	_	NNP
9935	3532	6	)	)	-RRB-
9935	3532	7	.	.	.
9935	3533	1	These	these	DT
9935	3533	2	griddles	griddle	NNS
9935	3533	3	are	be	VBP
9935	3533	4	so	so	RB
9935	3533	5	suspended	suspend	VBN
9935	3533	6	in	in	IN
9935	3533	7	a	a	DT
9935	3533	8	frame	frame	NN
9935	3533	9	that	that	IN
9935	3533	10	they	-PRON-	PRP
9935	3533	11	may	may	MD
9935	3533	12	be	be	VB
9935	3533	13	turned	turn	VBN
9935	3533	14	completely	completely	RB
9935	3533	15	over	over	RB
9935	3533	16	in	in	IN
9935	3533	17	order	order	NN
9935	3533	18	to	to	TO
9935	3533	19	allow	allow	VB
9935	3533	20	each	each	DT
9935	3533	21	side	side	NN
9935	3533	22	to	to	TO
9935	3533	23	be	be	VB
9935	3533	24	exposed	expose	VBN
9935	3533	25	to	to	IN
9935	3533	26	the	the	DT
9935	3533	27	heat	heat	NN
9935	3533	28	.	.	.
9935	3534	1	The	the	DT
9935	3534	2	waffle	waffle	NN
9935	3534	3	iron	iron	NN
9935	3534	4	illustrated	illustrate	VBN
9935	3534	5	in	in	IN
9935	3534	6	Fig	Fig	NNP
9935	3534	7	.	.	.
9935	3535	1	4	4	CD
9935	3535	2	,	,	,
9935	3535	3	shown	show	VBN
9935	3535	4	closed	closed	JJ
9935	3535	5	in	in	IN
9935	3535	6	view	view	NN
9935	3535	7	(	(	-LRB-
9935	3535	8	_	_	NNP
9935	3535	9	a	a	DT
9935	3535	10	_	_	NNP
9935	3535	11	)	)	-RRB-
9935	3535	12	and	and	CC
9935	3535	13	open	open	JJ
9935	3535	14	in	in	IN
9935	3535	15	(	(	-LRB-
9935	3535	16	_	_	NNP
9935	3535	17	b	b	NNP
9935	3535	18	_	_	NNP
9935	3535	19	)	)	-RRB-
9935	3535	20	,	,	,
9935	3535	21	is	be	VBZ
9935	3535	22	intended	intend	VBN
9935	3535	23	for	for	IN
9935	3535	24	a	a	DT
9935	3535	25	coal	coal	NN
9935	3535	26	range	range	NN
9935	3535	27	.	.	.
9935	3536	1	In	in	IN
9935	3536	2	order	order	NN
9935	3536	3	to	to	TO
9935	3536	4	use	use	VB
9935	3536	5	it	-PRON-	PRP
9935	3536	6	,	,	,
9935	3536	7	a	a	DT
9935	3536	8	stove	stove	NN
9935	3536	9	lid	lid	NN
9935	3536	10	is	be	VBZ
9935	3536	11	removed	remove	VBN
9935	3536	12	from	from	IN
9935	3536	13	one	one	CD
9935	3536	14	of	of	IN
9935	3536	15	the	the	DT
9935	3536	16	openings	opening	NNS
9935	3536	17	and	and	CC
9935	3536	18	the	the	DT
9935	3536	19	waffle	waffle	NN
9935	3536	20	iron	iron	NN
9935	3536	21	is	be	VBZ
9935	3536	22	set	set	VBN
9935	3536	23	in	in	IN
9935	3536	24	the	the	DT
9935	3536	25	opening	opening	NN
9935	3536	26	,	,	,
9935	3536	27	which	which	WDT
9935	3536	28	allows	allow	VBZ
9935	3536	29	the	the	DT
9935	3536	30	griddle	griddle	NN
9935	3536	31	part	part	NN
9935	3536	32	to	to	TO
9935	3536	33	be	be	VB
9935	3536	34	turned	turn	VBN
9935	3536	35	.	.	.
9935	3537	1	The	the	DT
9935	3537	2	waffle	waffle	NN
9935	3537	3	iron	iron	NN
9935	3537	4	shown	show	VBN
9935	3537	5	in	in	IN
9935	3537	6	Fig	Fig	NNP
9935	3537	7	.	.	.
9935	3538	1	5	5	CD
9935	3538	2	is	be	VBZ
9935	3538	3	intended	intend	VBN
9935	3538	4	for	for	IN
9935	3538	5	a	a	DT
9935	3538	6	gas	gas	NN
9935	3538	7	range	range	NN
9935	3538	8	.	.	.
9935	3539	1	As	as	IN
9935	3539	2	will	will	MD
9935	3539	3	be	be	VB
9935	3539	4	noticed	notice	VBN
9935	3539	5	,	,	,
9935	3539	6	the	the	DT
9935	3539	7	griddle	griddle	NN
9935	3539	8	part	part	NN
9935	3539	9	rests	rest	VBZ
9935	3539	10	on	on	IN
9935	3539	11	a	a	DT
9935	3539	12	base	base	NN
9935	3539	13	that	that	WDT
9935	3539	14	is	be	VBZ
9935	3539	15	deep	deep	JJ
9935	3539	16	enough	enough	RB
9935	3539	17	to	to	TO
9935	3539	18	permit	permit	VB
9935	3539	19	it	-PRON-	PRP
9935	3539	20	to	to	TO
9935	3539	21	be	be	VB
9935	3539	22	turned	turn	VBN
9935	3539	23	.	.	.
9935	3540	1	In	in	IN
9935	3540	2	using	use	VBG
9935	3540	3	a	a	DT
9935	3540	4	waffle	waffle	NN
9935	3540	5	iron	iron	NN
9935	3540	6	of	of	IN
9935	3540	7	either	either	DT
9935	3540	8	kind	kind	NN
9935	3540	9	,	,	,
9935	3540	10	it	-PRON-	PRP
9935	3540	11	should	should	MD
9935	3540	12	be	be	VB
9935	3540	13	heated	heat	VBN
9935	3540	14	while	while	IN
9935	3540	15	the	the	DT
9935	3540	16	waffle	waffle	NN
9935	3540	17	mixture	mixture	NN
9935	3540	18	is	be	VBZ
9935	3540	19	being	be	VBG
9935	3540	20	prepared	prepare	VBN
9935	3540	21	;	;	:
9935	3540	22	then	then	RB
9935	3540	23	it	-PRON-	PRP
9935	3540	24	should	should	MD
9935	3540	25	be	be	VB
9935	3540	26	thoroughly	thoroughly	RB
9935	3540	27	greased	grease	VBN
9935	3540	28	on	on	IN
9935	3540	29	both	both	DT
9935	3540	30	sides	side	NNS
9935	3540	31	.	.	.
9935	3541	1	No	no	DT
9935	3541	2	excess	excess	JJ
9935	3541	3	fat	fat	NN
9935	3541	4	,	,	,
9935	3541	5	however	however	RB
9935	3541	6	,	,	,
9935	3541	7	should	should	MD
9935	3541	8	be	be	VB
9935	3541	9	used	use	VBN
9935	3541	10	,	,	,
9935	3541	11	as	as	IN
9935	3541	12	it	-PRON-	PRP
9935	3541	13	will	will	MD
9935	3541	14	run	run	VB
9935	3541	15	out	out	RP
9935	3541	16	when	when	WRB
9935	3541	17	the	the	DT
9935	3541	18	griddle	griddle	NN
9935	3541	19	is	be	VBZ
9935	3541	20	turned	turn	VBN
9935	3541	21	over	over	RP
9935	3541	22	.	.	.
9935	3542	1	*	*	NFP
9935	3542	2	*	*	NFP
9935	3542	3	*	*	NFP
9935	3542	4	*	*	NFP
9935	3542	5	*	*	NFP
9935	3542	6	THE	the	DT
9935	3542	7	MIXTURE	MIXTURE	NNP
9935	3542	8	VARIETIES	varieties	NN
9935	3542	9	OF	of	IN
9935	3542	10	MIXTURES	MIXTURES	NNP
9935	3542	11	AND	and	CC
9935	3542	12	GENERAL	GENERAL	NNP
9935	3542	13	PROPORTIONS	PROPORTIONS	NNP
9935	3542	14	23	23	CD
9935	3542	15	.	.	.
9935	3543	1	BATTERS	batter	NNS
9935	3543	2	AND	and	CC
9935	3543	3	DOUGHS.--The	DOUGHS.--The	JJR
9935	3543	4	mixtures	mixture	NNS
9935	3543	5	from	from	IN
9935	3543	6	which	which	WDT
9935	3543	7	hot	hot	JJ
9935	3543	8	breads	bread	NNS
9935	3543	9	are	be	VBP
9935	3543	10	produced	produce	VBN
9935	3543	11	are	be	VBP
9935	3543	12	of	of	IN
9935	3543	13	different	different	JJ
9935	3543	14	consistencies	consistency	NNS
9935	3543	15	,	,	,
9935	3543	16	and	and	CC
9935	3543	17	familiarity	familiarity	NN
9935	3543	18	with	with	IN
9935	3543	19	them	-PRON-	PRP
9935	3543	20	is	be	VBZ
9935	3543	21	necessary	necessary	JJ
9935	3543	22	if	if	IN
9935	3543	23	good	good	JJ
9935	3543	24	results	result	NNS
9935	3543	25	in	in	IN
9935	3543	26	the	the	DT
9935	3543	27	making	making	NN
9935	3543	28	of	of	IN
9935	3543	29	such	such	JJ
9935	3543	30	breads	bread	NNS
9935	3543	31	are	be	VBP
9935	3543	32	desired	desire	VBN
9935	3543	33	.	.	.
9935	3544	1	This	this	DT
9935	3544	2	difference	difference	NN
9935	3544	3	in	in	IN
9935	3544	4	the	the	DT
9935	3544	5	consistencies	consistency	NNS
9935	3544	6	is	be	VBZ
9935	3544	7	due	due	JJ
9935	3544	8	to	to	IN
9935	3544	9	the	the	DT
9935	3544	10	proportion	proportion	NN
9935	3544	11	of	of	IN
9935	3544	12	flour	flour	NN
9935	3544	13	and	and	CC
9935	3544	14	liquid	liquid	NN
9935	3544	15	used	use	VBN
9935	3544	16	,	,	,
9935	3544	17	a	a	DT
9935	3544	18	small	small	JJ
9935	3544	19	proportion	proportion	NN
9935	3544	20	of	of	IN
9935	3544	21	flour	flour	NN
9935	3544	22	producing	produce	VBG
9935	3544	23	a	a	DT
9935	3544	24	_	_	NNP
9935	3544	25	batter	batter	NN
9935	3544	26	_	_	NNP
9935	3544	27	and	and	CC
9935	3544	28	a	a	DT
9935	3544	29	large	large	JJ
9935	3544	30	proportion	proportion	NN
9935	3544	31	,	,	,
9935	3544	32	a	a	DT
9935	3544	33	_	_	NNP
9935	3544	34	dough	dough	NN
9935	3544	35	_	_	NNP
9935	3544	36	.	.	.
9935	3545	1	It	-PRON-	PRP
9935	3545	2	will	will	MD
9935	3545	3	be	be	VB
9935	3545	4	well	well	JJ
9935	3545	5	to	to	TO
9935	3545	6	note	note	VB
9935	3545	7	,	,	,
9935	3545	8	however	however	RB
9935	3545	9	,	,	,
9935	3545	10	that	that	IN
9935	3545	11	some	some	DT
9935	3545	12	kinds	kind	NNS
9935	3545	13	of	of	IN
9935	3545	14	flour	flour	NN
9935	3545	15	thicken	thicken	NN
9935	3545	16	a	a	DT
9935	3545	17	mixture	mixture	NN
9935	3545	18	much	much	RB
9935	3545	19	more	more	RBR
9935	3545	20	readily	readily	RB
9935	3545	21	than	than	IN
9935	3545	22	do	do	VBP
9935	3545	23	others	other	NNS
9935	3545	24	.	.	.
9935	3546	1	Experience	experience	NN
9935	3546	2	in	in	IN
9935	3546	3	the	the	DT
9935	3546	4	handling	handling	NN
9935	3546	5	of	of	IN
9935	3546	6	flour	flour	NN
9935	3546	7	teaches	teach	VBZ
9935	3546	8	how	how	WRB
9935	3546	9	to	to	TO
9935	3546	10	vary	vary	VB
9935	3546	11	the	the	DT
9935	3546	12	other	other	JJ
9935	3546	13	ingredients	ingredient	NNS
9935	3546	14	of	of	IN
9935	3546	15	a	a	DT
9935	3546	16	recipe	recipe	NN
9935	3546	17	in	in	IN
9935	3546	18	order	order	NN
9935	3546	19	to	to	TO
9935	3546	20	make	make	VB
9935	3546	21	them	-PRON-	PRP
9935	3546	22	correspond	correspond	VB
9935	3546	23	to	to	IN
9935	3546	24	the	the	DT
9935	3546	25	difference	difference	NN
9935	3546	26	in	in	IN
9935	3546	27	flour	flour	NN
9935	3546	28	,	,	,
9935	3546	29	but	but	CC
9935	3546	30	the	the	DT
9935	3546	31	person	person	NN
9935	3546	32	who	who	WP
9935	3546	33	lacks	lack	VBZ
9935	3546	34	a	a	DT
9935	3546	35	knowledge	knowledge	NN
9935	3546	36	of	of	IN
9935	3546	37	cookery	cookery	NN
9935	3546	38	,	,	,
9935	3546	39	or	or	CC
9935	3546	40	has	have	VBZ
9935	3546	41	had	have	VBN
9935	3546	42	very	very	RB
9935	3546	43	little	little	JJ
9935	3546	44	experience	experience	NN
9935	3546	45	in	in	IN
9935	3546	46	the	the	DT
9935	3546	47	handling	handling	NN
9935	3546	48	of	of	IN
9935	3546	49	foods	food	NNS
9935	3546	50	,	,	,
9935	3546	51	must	must	MD
9935	3546	52	know	know	VB
9935	3546	53	the	the	DT
9935	3546	54	general	general	JJ
9935	3546	55	proportions	proportion	NNS
9935	3546	56	that	that	WDT
9935	3546	57	are	be	VBP
9935	3546	58	correct	correct	JJ
9935	3546	59	under	under	IN
9935	3546	60	most	most	JJS
9935	3546	61	circumstances	circumstance	NNS
9935	3546	62	.	.	.
9935	3547	1	The	the	DT
9935	3547	2	names	name	NNS
9935	3547	3	of	of	IN
9935	3547	4	the	the	DT
9935	3547	5	mixtures	mixture	NNS
9935	3547	6	that	that	WDT
9935	3547	7	the	the	DT
9935	3547	8	ingredients	ingredient	NNS
9935	3547	9	produce	produce	VBP
9935	3547	10	are	be	VBP
9935	3547	11	_	_	NNP
9935	3547	12	thin	thin	JJ
9935	3547	13	batter	batter	NN
9935	3547	14	_	_	NNP
9935	3547	15	,	,	,
9935	3547	16	_	_	NNP
9935	3547	17	thick	thick	JJ
9935	3547	18	batter	batter	NN
9935	3547	19	_	_	NNP
9935	3547	20	,	,	,
9935	3547	21	_	_	NNP
9935	3547	22	soft	soft	JJ
9935	3547	23	dough	dough	NN
9935	3547	24	_	_	NNP
9935	3547	25	,	,	,
9935	3547	26	and	and	CC
9935	3547	27	_	_	NNP
9935	3547	28	stiff	stiff	JJ
9935	3547	29	dough	dough	NN
9935	3547	30	_	_	NNP
9935	3547	31	.	.	.
9935	3548	1	24	24	CD
9935	3548	2	.	.	.
9935	3549	1	A	a	DT
9935	3549	2	THIN	thin	JJ
9935	3549	3	BATTER	BATTER	NNP
9935	3549	4	is	be	VBZ
9935	3549	5	one	one	CD
9935	3549	6	in	in	IN
9935	3549	7	which	which	WDT
9935	3549	8	the	the	DT
9935	3549	9	general	general	JJ
9935	3549	10	proportion	proportion	NN
9935	3549	11	of	of	IN
9935	3549	12	liquid	liquid	NN
9935	3549	13	and	and	CC
9935	3549	14	flour	flour	NN
9935	3549	15	is	be	VBZ
9935	3549	16	_	_	NNP
9935	3549	17	1	1	CD
9935	3549	18	measure	measure	NN
9935	3549	19	of	of	IN
9935	3549	20	flour	flour	NN
9935	3549	21	_	_	NNP
9935	3549	22	to	to	IN
9935	3549	23	_	_	NNP
9935	3549	24	1	1	CD
9935	3549	25	measure	measure	NN
9935	3549	26	of	of	IN
9935	3549	27	liquid	liquid	NN
9935	3549	28	_	_	NNP
9935	3549	29	.	.	.
9935	3550	1	Such	such	PDT
9935	3550	2	a	a	DT
9935	3550	3	batter	batter	NN
9935	3550	4	,	,	,
9935	3550	5	when	when	WRB
9935	3550	6	poured	pour	VBN
9935	3550	7	,	,	,
9935	3550	8	immediately	immediately	RB
9935	3550	9	seeks	seek	VBZ
9935	3550	10	its	-PRON-	PRP$
9935	3550	11	own	own	JJ
9935	3550	12	level	level	NN
9935	3550	13	and	and	CC
9935	3550	14	has	have	VBZ
9935	3550	15	the	the	DT
9935	3550	16	consistency	consistency	NN
9935	3550	17	of	of	IN
9935	3550	18	thin	thin	JJ
9935	3550	19	cream	cream	NN
9935	3550	20	.	.	.
9935	3551	1	The	the	DT
9935	3551	2	most	most	RBS
9935	3551	3	common	common	JJ
9935	3551	4	examples	example	NNS
9935	3551	5	of	of	IN
9935	3551	6	thin	thin	JJ
9935	3551	7	batters	batter	NNS
9935	3551	8	are	be	VBP
9935	3551	9	popovers	popover	NNS
9935	3551	10	and	and	CC
9935	3551	11	griddle	griddle	NN
9935	3551	12	cakes	cake	NNS
9935	3551	13	.	.	.
9935	3552	1	A	a	DT
9935	3552	2	THICK	THICK	NNP
9935	3552	3	BATTER	batter	NN
9935	3552	4	,	,	,
9935	3552	5	which	which	WDT
9935	3552	6	is	be	VBZ
9935	3552	7	known	know	VBN
9935	3552	8	as	as	IN
9935	3552	9	a	a	DT
9935	3552	10	_	_	NNP
9935	3552	11	drop	drop	NN
9935	3552	12	_	_	NNP
9935	3552	13	,	,	,
9935	3552	14	or	or	CC
9935	3552	15	_	_	NNP
9935	3552	16	muffin	muffin	NNP
9935	3552	17	_	_	NNP
9935	3552	18	,	,	,
9935	3552	19	_	_	NNP
9935	3552	20	batter	batter	NN
9935	3552	21	_	_	NNP
9935	3552	22	,	,	,
9935	3552	23	is	be	VBZ
9935	3552	24	one	one	CD
9935	3552	25	that	that	WDT
9935	3552	26	is	be	VBZ
9935	3552	27	made	make	VBN
9935	3552	28	of	of	IN
9935	3552	29	_	_	NNP
9935	3552	30	2	2	CD
9935	3552	31	measures	measure	NNS
9935	3552	32	of	of	IN
9935	3552	33	flour	flour	NN
9935	3552	34	_	_	NNP
9935	3552	35	and	and	CC
9935	3552	36	_	_	NNP
9935	3552	37	1	1	CD
9935	3552	38	measure	measure	NN
9935	3552	39	of	of	IN
9935	3552	40	liquid	liquid	NN
9935	3552	41	_	_	NNP
9935	3552	42	.	.	.
9935	3553	1	A	a	DT
9935	3553	2	batter	batter	NN
9935	3553	3	of	of	IN
9935	3553	4	this	this	DT
9935	3553	5	kind	kind	NN
9935	3553	6	may	may	MD
9935	3553	7	be	be	VB
9935	3553	8	poured	pour	VBN
9935	3553	9	,	,	,
9935	3553	10	but	but	CC
9935	3553	11	it	-PRON-	PRP
9935	3553	12	will	will	MD
9935	3553	13	not	not	RB
9935	3553	14	immediately	immediately	RB
9935	3553	15	seek	seek	VB
9935	3553	16	its	-PRON-	PRP$
9935	3553	17	own	own	JJ
9935	3553	18	level	level	NN
9935	3553	19	.	.	.
9935	3554	1	Muffins	muffin	NNS
9935	3554	2	,	,	,
9935	3554	3	gems	gem	NNS
9935	3554	4	,	,	,
9935	3554	5	puddings	pudding	NNS
9935	3554	6	,	,	,
9935	3554	7	and	and	CC
9935	3554	8	cakes	cake	NNS
9935	3554	9	are	be	VBP
9935	3554	10	made	make	VBN
9935	3554	11	of	of	IN
9935	3554	12	thick	thick	JJ
9935	3554	13	batters	batter	NNS
9935	3554	14	.	.	.
9935	3555	1	A	a	DT
9935	3555	2	SOFT	soft	JJ
9935	3555	3	DOUGH	dough	NN
9935	3555	4	is	be	VBZ
9935	3555	5	one	one	CD
9935	3555	6	whose	whose	WP$
9935	3555	7	proportions	proportion	NNS
9935	3555	8	are	be	VBP
9935	3555	9	_	_	NNP
9935	3555	10	3	3	CD
9935	3555	11	measures	measure	NNS
9935	3555	12	of	of	IN
9935	3555	13	flour	flour	NN
9935	3555	14	_	_	NNP
9935	3555	15	and	and	CC
9935	3555	16	_	_	NNP
9935	3555	17	1	1	CD
9935	3555	18	measure	measure	NN
9935	3555	19	of	of	IN
9935	3555	20	liquid	liquid	NN
9935	3555	21	_	_	NNP
9935	3555	22	.	.	.
9935	3556	1	A	a	DT
9935	3556	2	dough	dough	NN
9935	3556	3	of	of	IN
9935	3556	4	this	this	DT
9935	3556	5	kind	kind	NN
9935	3556	6	will	will	MD
9935	3556	7	stand	stand	VB
9935	3556	8	up	up	RP
9935	3556	9	alone	alone	RB
9935	3556	10	--	--	:
9935	3556	11	that	that	RB
9935	3556	12	is	is	RB
9935	3556	13	,	,	,
9935	3556	14	without	without	IN
9935	3556	15	support	support	NN
9935	3556	16	at	at	IN
9935	3556	17	the	the	DT
9935	3556	18	sides	side	NNS
9935	3556	19	--	--	:
9935	3556	20	and	and	CC
9935	3556	21	has	have	VBZ
9935	3556	22	more	more	JJR
9935	3556	23	of	of	IN
9935	3556	24	the	the	DT
9935	3556	25	properties	property	NNS
9935	3556	26	of	of	IN
9935	3556	27	a	a	DT
9935	3556	28	solid	solid	JJ
9935	3556	29	than	than	IN
9935	3556	30	of	of	IN
9935	3556	31	a	a	DT
9935	3556	32	liquid	liquid	NN
9935	3556	33	.	.	.
9935	3557	1	Baking	baking	NN
9935	3557	2	-	-	HYPH
9935	3557	3	powder	powder	NN
9935	3557	4	biscuits	biscuit	NNS
9935	3557	5	,	,	,
9935	3557	6	tea	tea	NN
9935	3557	7	rolls	roll	NNS
9935	3557	8	,	,	,
9935	3557	9	and	and	CC
9935	3557	10	certain	certain	JJ
9935	3557	11	kinds	kind	NNS
9935	3557	12	of	of	IN
9935	3557	13	cake	cake	NN
9935	3557	14	are	be	VBP
9935	3557	15	made	make	VBN
9935	3557	16	of	of	IN
9935	3557	17	this	this	DT
9935	3557	18	form	form	NN
9935	3557	19	of	of	IN
9935	3557	20	dough	dough	NN
9935	3557	21	.	.	.
9935	3558	1	A	a	DT
9935	3558	2	STIFF	STIFF	NNP
9935	3558	3	DOUGH	dough	NN
9935	3558	4	is	be	VBZ
9935	3558	5	made	make	VBN
9935	3558	6	of	of	IN
9935	3558	7	_	_	NNP
9935	3558	8	4	4	CD
9935	3558	9	measures	measure	NNS
9935	3558	10	of	of	IN
9935	3558	11	flour	flour	NN
9935	3558	12	_	_	NNP
9935	3558	13	and	and	CC
9935	3558	14	_	_	NNP
9935	3558	15	1	1	CD
9935	3558	16	measure	measure	NN
9935	3558	17	of	of	IN
9935	3558	18	liquid	liquid	NN
9935	3558	19	_	_	NNP
9935	3558	20	.	.	.
9935	3559	1	Such	such	PDT
9935	3559	2	a	a	DT
9935	3559	3	dough	dough	NN
9935	3559	4	will	will	MD
9935	3559	5	not	not	RB
9935	3559	6	cling	cling	VB
9935	3559	7	to	to	IN
9935	3559	8	the	the	DT
9935	3559	9	mixing	mix	VBG
9935	3559	10	bowl	bowl	NN
9935	3559	11	,	,	,
9935	3559	12	can	can	MD
9935	3559	13	be	be	VB
9935	3559	14	handled	handle	VBN
9935	3559	15	with	with	IN
9935	3559	16	the	the	DT
9935	3559	17	hands	hand	NNS
9935	3559	18	,	,	,
9935	3559	19	and	and	CC
9935	3559	20	will	will	MD
9935	3559	21	not	not	RB
9935	3559	22	stick	stick	VB
9935	3559	23	when	when	WRB
9935	3559	24	rolled	roll	VBN
9935	3559	25	out	out	RP
9935	3559	26	on	on	IN
9935	3559	27	a	a	DT
9935	3559	28	board	board	NN
9935	3559	29	.	.	.
9935	3560	1	Pie	pie	NN
9935	3560	2	crust	crust	NN
9935	3560	3	,	,	,
9935	3560	4	hard	hard	JJ
9935	3560	5	cookies	cookie	NNS
9935	3560	6	,	,	,
9935	3560	7	and	and	CC
9935	3560	8	beaten	beat	VBN
9935	3560	9	biscuit	biscuit	NN
9935	3560	10	are	be	VBP
9935	3560	11	made	make	VBN
9935	3560	12	of	of	IN
9935	3560	13	such	such	JJ
9935	3560	14	dough	dough	NN
9935	3560	15	.	.	.
9935	3561	1	25	25	CD
9935	3561	2	.	.	.
9935	3562	1	APPLYING	applying	JJ
9935	3562	2	KNOWLEDGE	knowledge	NN
9935	3562	3	OF	of	IN
9935	3562	4	GENERAL	GENERAL	NNP
9935	3562	5	PROPORTIONS	PROPORTIONS	NNP
9935	3562	6	.	.	.
9935	3563	1	While	while	IN
9935	3563	2	the	the	DT
9935	3563	3	general	general	JJ
9935	3563	4	proportions	proportion	NNS
9935	3563	5	just	just	RB
9935	3563	6	mentioned	mention	VBD
9935	3563	7	remain	remain	VBP
9935	3563	8	the	the	DT
9935	3563	9	same	same	JJ
9935	3563	10	in	in	IN
9935	3563	11	the	the	DT
9935	3563	12	majority	majority	NN
9935	3563	13	of	of	IN
9935	3563	14	cases	case	NNS
9935	3563	15	,	,	,
9935	3563	16	they	-PRON-	PRP
9935	3563	17	vary	vary	VBP
9935	3563	18	somewhat	somewhat	RB
9935	3563	19	when	when	WRB
9935	3563	20	ingredients	ingredient	NNS
9935	3563	21	other	other	JJ
9935	3563	22	than	than	IN
9935	3563	23	liquid	liquid	NN
9935	3563	24	and	and	CC
9935	3563	25	flour	flour	NN
9935	3563	26	are	be	VBP
9935	3563	27	added	add	VBN
9935	3563	28	.	.	.
9935	3564	1	Shortening	shortening	NN
9935	3564	2	and	and	CC
9935	3564	3	eggs	egg	NNS
9935	3564	4	in	in	IN
9935	3564	5	particular	particular	JJ
9935	3564	6	change	change	NN
9935	3564	7	the	the	DT
9935	3564	8	quantity	quantity	NN
9935	3564	9	of	of	IN
9935	3564	10	liquid	liquid	NN
9935	3564	11	required	require	VBN
9935	3564	12	,	,	,
9935	3564	13	less	less	RBR
9935	3564	14	liquid	liquid	JJ
9935	3564	15	being	be	VBG
9935	3564	16	necessary	necessary	JJ
9935	3564	17	when	when	WRB
9935	3564	18	these	these	DT
9935	3564	19	ingredients	ingredient	NNS
9935	3564	20	are	be	VBP
9935	3564	21	used	use	VBN
9935	3564	22	.	.	.
9935	3565	1	To	to	TO
9935	3565	2	get	get	VB
9935	3565	3	the	the	DT
9935	3565	4	best	good	JJS
9935	3565	5	results	result	NNS
9935	3565	6	from	from	IN
9935	3565	7	a	a	DT
9935	3565	8	new	new	JJ
9935	3565	9	recipe	recipe	NN
9935	3565	10	,	,	,
9935	3565	11	it	-PRON-	PRP
9935	3565	12	is	be	VBZ
9935	3565	13	always	always	RB
9935	3565	14	advisable	advisable	JJ
9935	3565	15	upon	upon	IN
9935	3565	16	reading	read	VBG
9935	3565	17	the	the	DT
9935	3565	18	recipe	recipe	NN
9935	3565	19	to	to	TO
9935	3565	20	notice	notice	VB
9935	3565	21	the	the	DT
9935	3565	22	proportions	proportion	NNS
9935	3565	23	that	that	WDT
9935	3565	24	are	be	VBP
9935	3565	25	given	give	VBN
9935	3565	26	and	and	CC
9935	3565	27	then	then	RB
9935	3565	28	to	to	TO
9935	3565	29	try	try	VB
9935	3565	30	to	to	TO
9935	3565	31	judge	judge	VB
9935	3565	32	whether	whether	IN
9935	3565	33	they	-PRON-	PRP
9935	3565	34	bear	bear	VBP
9935	3565	35	a	a	DT
9935	3565	36	close	close	JJ
9935	3565	37	enough	enough	JJ
9935	3565	38	resemblance	resemblance	NN
9935	3565	39	to	to	IN
9935	3565	40	the	the	DT
9935	3565	41	general	general	JJ
9935	3565	42	proportions	proportion	NNS
9935	3565	43	to	to	TO
9935	3565	44	make	make	VB
9935	3565	45	a	a	DT
9935	3565	46	successful	successful	JJ
9935	3565	47	dish	dish	NN
9935	3565	48	.	.	.
9935	3566	1	For	for	IN
9935	3566	2	instance	instance	NN
9935	3566	3	,	,	,
9935	3566	4	if	if	IN
9935	3566	5	a	a	DT
9935	3566	6	griddle	griddle	NN
9935	3566	7	-	-	HYPH
9935	3566	8	cake	cake	NN
9935	3566	9	recipe	recipe	NN
9935	3566	10	calls	call	NNS
9935	3566	11	for	for	IN
9935	3566	12	3	3	CD
9935	3566	13	cupfuls	cupful	NNS
9935	3566	14	of	of	IN
9935	3566	15	flour	flour	NN
9935	3566	16	and	and	CC
9935	3566	17	1	1	CD
9935	3566	18	cupful	cupful	NN
9935	3566	19	of	of	IN
9935	3566	20	liquid	liquid	NN
9935	3566	21	,	,	,
9935	3566	22	the	the	DT
9935	3566	23	cook	cook	NN
9935	3566	24	who	who	WP
9935	3566	25	understands	understand	VBZ
9935	3566	26	what	what	WP
9935	3566	27	the	the	DT
9935	3566	28	general	general	JJ
9935	3566	29	proportions	proportion	NNS
9935	3566	30	for	for	IN
9935	3566	31	such	such	PDT
9935	3566	32	a	a	DT
9935	3566	33	batter	batter	NN
9935	3566	34	ought	ought	MD
9935	3566	35	to	to	TO
9935	3566	36	be	be	VB
9935	3566	37	would	would	MD
9935	3566	38	know	know	VB
9935	3566	39	immediately	immediately	RB
9935	3566	40	that	that	IN
9935	3566	41	the	the	DT
9935	3566	42	recipe	recipe	NN
9935	3566	43	calls	call	VBZ
9935	3566	44	for	for	IN
9935	3566	45	too	too	RB
9935	3566	46	much	much	JJ
9935	3566	47	flour	flour	NN
9935	3566	48	.	.	.
9935	3567	1	Likewise	likewise	RB
9935	3567	2	,	,	,
9935	3567	3	she	-PRON-	PRP
9935	3567	4	would	would	MD
9935	3567	5	know	know	VB
9935	3567	6	that	that	IN
9935	3567	7	a	a	DT
9935	3567	8	recipe	recipe	NN
9935	3567	9	for	for	IN
9935	3567	10	baking	baking	NN
9935	3567	11	-	-	HYPH
9935	3567	12	powder	powder	NN
9935	3567	13	biscuits	biscuit	NNS
9935	3567	14	that	that	WDT
9935	3567	15	calls	call	VBZ
9935	3567	16	for	for	IN
9935	3567	17	2	2	CD
9935	3567	18	cupfuls	cupful	NNS
9935	3567	19	of	of	IN
9935	3567	20	flour	flour	NN
9935	3567	21	and	and	CC
9935	3567	22	1	1	CD
9935	3567	23	cupful	cupful	NN
9935	3567	24	of	of	IN
9935	3567	25	liquid	liquid	NN
9935	3567	26	would	would	MD
9935	3567	27	make	make	VB
9935	3567	28	a	a	DT
9935	3567	29	dough	dough	NN
9935	3567	30	that	that	WDT
9935	3567	31	would	would	MD
9935	3567	32	be	be	VB
9935	3567	33	too	too	RB
9935	3567	34	soft	soft	JJ
9935	3567	35	to	to	TO
9935	3567	36	handle	handle	VB
9935	3567	37	.	.	.
9935	3568	1	Besides	besides	IN
9935	3568	2	enabling	enable	VBG
9935	3568	3	a	a	DT
9935	3568	4	woman	woman	NN
9935	3568	5	to	to	TO
9935	3568	6	judge	judge	VB
9935	3568	7	a	a	DT
9935	3568	8	recipe	recipe	NN
9935	3568	9	,	,	,
9935	3568	10	a	a	DT
9935	3568	11	knowledge	knowledge	NN
9935	3568	12	of	of	IN
9935	3568	13	the	the	DT
9935	3568	14	correct	correct	JJ
9935	3568	15	proportions	proportion	NNS
9935	3568	16	for	for	IN
9935	3568	17	things	thing	NNS
9935	3568	18	of	of	IN
9935	3568	19	this	this	DT
9935	3568	20	kind	kind	NN
9935	3568	21	makes	make	VBZ
9935	3568	22	it	-PRON-	PRP
9935	3568	23	possible	possible	JJ
9935	3568	24	for	for	IN
9935	3568	25	her	-PRON-	PRP
9935	3568	26	to	to	TO
9935	3568	27	combine	combine	VB
9935	3568	28	the	the	DT
9935	3568	29	ingredients	ingredient	NNS
9935	3568	30	for	for	IN
9935	3568	31	a	a	DT
9935	3568	32	certain	certain	JJ
9935	3568	33	recipe	recipe	NN
9935	3568	34	without	without	IN
9935	3568	35	resorting	resort	VBG
9935	3568	36	to	to	IN
9935	3568	37	a	a	DT
9935	3568	38	cook	cook	NN
9935	3568	39	book	book	NN
9935	3568	40	,	,	,
9935	3568	41	or	or	CC
9935	3568	42	,	,	,
9935	3568	43	in	in	IN
9935	3568	44	other	other	JJ
9935	3568	45	words	word	NNS
9935	3568	46	,	,	,
9935	3568	47	to	to	TO
9935	3568	48	originate	originate	VB
9935	3568	49	a	a	DT
9935	3568	50	recipe	recipe	NN
9935	3568	51	.	.	.
9935	3569	1	Because	because	IN
9935	3569	2	of	of	IN
9935	3569	3	the	the	DT
9935	3569	4	importance	importance	NN
9935	3569	5	of	of	IN
9935	3569	6	such	such	PDT
9935	3569	7	an	an	DT
9935	3569	8	understanding	understanding	NN
9935	3569	9	,	,	,
9935	3569	10	attention	attention	NN
9935	3569	11	should	should	MD
9935	3569	12	always	always	RB
9935	3569	13	be	be	VB
9935	3569	14	given	give	VBN
9935	3569	15	to	to	IN
9935	3569	16	details	detail	NNS
9935	3569	17	that	that	WDT
9935	3569	18	will	will	MD
9935	3569	19	assist	assist	VB
9935	3569	20	in	in	IN
9935	3569	21	obtaining	obtain	VBG
9935	3569	22	a	a	DT
9935	3569	23	thorough	thorough	JJ
9935	3569	24	knowledge	knowledge	NN
9935	3569	25	of	of	IN
9935	3569	26	this	this	DT
9935	3569	27	matter	matter	NN
9935	3569	28	.	.	.
9935	3570	1	PREPARING	prepare	VBG
9935	3570	2	THE	the	DT
9935	3570	3	MIXTURE	MIXTURE	NNP
9935	3570	4	26	26	CD
9935	3570	5	.	.	.
9935	3571	1	PRELIMINARY	PRELIMINARY	NNP
9935	3571	2	PREPARATION	PREPARATION	NNP
9935	3571	3	OF	of	IN
9935	3571	4	INGREDIENTS.--Before	INGREDIENTS.--Before	NNP
9935	3571	5	the	the	DT
9935	3571	6	mixing	mixing	NN
9935	3571	7	of	of	IN
9935	3571	8	the	the	DT
9935	3571	9	ingredients	ingredient	NNS
9935	3571	10	that	that	WDT
9935	3571	11	are	be	VBP
9935	3571	12	to	to	TO
9935	3571	13	be	be	VB
9935	3571	14	used	use	VBN
9935	3571	15	in	in	IN
9935	3571	16	the	the	DT
9935	3571	17	batters	batter	NNS
9935	3571	18	and	and	CC
9935	3571	19	doughs	dough	NNS
9935	3571	20	of	of	IN
9935	3571	21	hot	hot	JJ
9935	3571	22	breads	bread	NNS
9935	3571	23	is	be	VBZ
9935	3571	24	begun	begin	VBN
9935	3571	25	,	,	,
9935	3571	26	all	all	DT
9935	3571	27	that	that	WDT
9935	3571	28	are	be	VBP
9935	3571	29	needed	need	VBN
9935	3571	30	for	for	IN
9935	3571	31	the	the	DT
9935	3571	32	recipe	recipe	NN
9935	3571	33	selected	select	VBN
9935	3571	34	should	should	MD
9935	3571	35	be	be	VB
9935	3571	36	collected	collect	VBN
9935	3571	37	and	and	CC
9935	3571	38	properly	properly	RB
9935	3571	39	measured	measure	VBN
9935	3571	40	.	.	.
9935	3572	1	Always	always	RB
9935	3572	2	sift	sift	VB
9935	3572	3	the	the	DT
9935	3572	4	flour	flour	NN
9935	3572	5	that	that	WDT
9935	3572	6	is	be	VBZ
9935	3572	7	to	to	TO
9935	3572	8	be	be	VB
9935	3572	9	used	use	VBN
9935	3572	10	for	for	IN
9935	3572	11	this	this	DT
9935	3572	12	purpose	purpose	NN
9935	3572	13	.	.	.
9935	3573	1	This	this	DT
9935	3573	2	is	be	VBZ
9935	3573	3	a	a	DT
9935	3573	4	rule	rule	NN
9935	3573	5	that	that	WDT
9935	3573	6	never	never	RB
9935	3573	7	varies	vary	VBZ
9935	3573	8	with	with	IN
9935	3573	9	regard	regard	NN
9935	3573	10	to	to	IN
9935	3573	11	flour	flour	NN
9935	3573	12	to	to	TO
9935	3573	13	be	be	VB
9935	3573	14	used	use	VBN
9935	3573	15	for	for	IN
9935	3573	16	any	any	DT
9935	3573	17	dough	dough	NN
9935	3573	18	mixture	mixture	NN
9935	3573	19	or	or	CC
9935	3573	20	as	as	IN
9935	3573	21	a	a	DT
9935	3573	22	thickening	thickening	NN
9935	3573	23	agent	agent	NN
9935	3573	24	.	.	.
9935	3574	1	Then	then	RB
9935	3574	2	,	,	,
9935	3574	3	to	to	TO
9935	3574	4	prevent	prevent	VB
9935	3574	5	the	the	DT
9935	3574	6	flour	flour	NN
9935	3574	7	from	from	IN
9935	3574	8	packing	pack	VBG
9935	3574	9	too	too	RB
9935	3574	10	solidly	solidly	RB
9935	3574	11	,	,	,
9935	3574	12	measure	measure	VB
9935	3574	13	it	-PRON-	PRP
9935	3574	14	by	by	IN
9935	3574	15	dipping	dip	VBG
9935	3574	16	it	-PRON-	PRP
9935	3574	17	into	into	IN
9935	3574	18	the	the	DT
9935	3574	19	cup	cup	NN
9935	3574	20	with	with	IN
9935	3574	21	a	a	DT
9935	3574	22	spoon	spoon	NN
9935	3574	23	.	.	.
9935	3575	1	To	to	TO
9935	3575	2	obtain	obtain	VB
9935	3575	3	the	the	DT
9935	3575	4	proper	proper	JJ
9935	3575	5	amount	amount	NN
9935	3575	6	,	,	,
9935	3575	7	heap	heap	VB
9935	3575	8	the	the	DT
9935	3575	9	cup	cup	NN
9935	3575	10	and	and	CC
9935	3575	11	then	then	RB
9935	3575	12	level	level	VB
9935	3575	13	it	-PRON-	PRP
9935	3575	14	with	with	IN
9935	3575	15	the	the	DT
9935	3575	16	edge	edge	NN
9935	3575	17	of	of	IN
9935	3575	18	a	a	DT
9935	3575	19	knife	knife	NN
9935	3575	20	.	.	.
9935	3576	1	Measure	measure	NN
9935	3576	2	with	with	IN
9935	3576	3	a	a	DT
9935	3576	4	spoon	spoon	NN
9935	3576	5	whatever	whatever	WDT
9935	3576	6	dry	dry	JJ
9935	3576	7	leavening	leavening	NN
9935	3576	8	agent	agent	NN
9935	3576	9	is	be	VBZ
9935	3576	10	called	call	VBN
9935	3576	11	for	for	IN
9935	3576	12	,	,	,
9935	3576	13	and	and	CC
9935	3576	14	be	be	VB
9935	3576	15	sure	sure	JJ
9935	3576	16	that	that	IN
9935	3576	17	it	-PRON-	PRP
9935	3576	18	does	do	VBZ
9935	3576	19	not	not	RB
9935	3576	20	contain	contain	VB
9935	3576	21	any	any	DT
9935	3576	22	lumps	lump	NNS
9935	3576	23	.	.	.
9935	3577	1	If	if	IN
9935	3577	2	salt	salt	NN
9935	3577	3	,	,	,
9935	3577	4	sugar	sugar	NN
9935	3577	5	,	,	,
9935	3577	6	and	and	CC
9935	3577	7	spices	spice	NNS
9935	3577	8	are	be	VBP
9935	3577	9	to	to	TO
9935	3577	10	be	be	VB
9935	3577	11	used	use	VBN
9935	3577	12	,	,	,
9935	3577	13	measure	measure	VB
9935	3577	14	them	-PRON-	PRP
9935	3577	15	carefully	carefully	RB
9935	3577	16	.	.	.
9935	3578	1	Mix	mix	VB
9935	3578	2	the	the	DT
9935	3578	3	leavening	leavening	JJ
9935	3578	4	agent	agent	NN
9935	3578	5	,	,	,
9935	3578	6	the	the	DT
9935	3578	7	salt	salt	NN
9935	3578	8	,	,	,
9935	3578	9	the	the	DT
9935	3578	10	sugar	sugar	NN
9935	3578	11	,	,	,
9935	3578	12	and	and	CC
9935	3578	13	the	the	DT
9935	3578	14	other	other	JJ
9935	3578	15	dry	dry	JJ
9935	3578	16	ingredients	ingredient	NNS
9935	3578	17	with	with	IN
9935	3578	18	the	the	DT
9935	3578	19	flour	flour	NN
9935	3578	20	by	by	IN
9935	3578	21	sifting	sift	VBG
9935	3578	22	them	-PRON-	PRP
9935	3578	23	together	together	RB
9935	3578	24	once	once	RB
9935	3578	25	or	or	CC
9935	3578	26	twice	twice	RB
9935	3578	27	.	.	.
9935	3579	1	Measure	measure	VB
9935	3579	2	the	the	DT
9935	3579	3	butter	butter	NN
9935	3579	4	or	or	CC
9935	3579	5	other	other	JJ
9935	3579	6	fat	fat	NN
9935	3579	7	by	by	IN
9935	3579	8	packing	pack	VBG
9935	3579	9	it	-PRON-	PRP
9935	3579	10	in	in	IN
9935	3579	11	the	the	DT
9935	3579	12	spoon	spoon	NN
9935	3579	13	and	and	CC
9935	3579	14	then	then	RB
9935	3579	15	leveling	level	VBG
9935	3579	16	it	-PRON-	PRP
9935	3579	17	with	with	IN
9935	3579	18	a	a	DT
9935	3579	19	knife	knife	NN
9935	3579	20	.	.	.
9935	3580	1	Be	be	VB
9935	3580	2	particular	particular	JJ
9935	3580	3	in	in	IN
9935	3580	4	measuring	measure	VBG
9935	3580	5	the	the	DT
9935	3580	6	liquid	liquid	NN
9935	3580	7	,	,	,
9935	3580	8	using	use	VBG
9935	3580	9	neither	neither	CC
9935	3580	10	more	more	JJR
9935	3580	11	nor	nor	CC
9935	3580	12	less	less	JJR
9935	3580	13	than	than	IN
9935	3580	14	is	be	VBZ
9935	3580	15	called	call	VBN
9935	3580	16	for	for	IN
9935	3580	17	.	.	.
9935	3581	1	Regarding	regard	VBG
9935	3581	2	this	this	DT
9935	3581	3	ingredient	ingredient	NN
9935	3581	4	,	,	,
9935	3581	5	it	-PRON-	PRP
9935	3581	6	should	should	MD
9935	3581	7	always	always	RB
9935	3581	8	be	be	VB
9935	3581	9	remembered	remember	VBN
9935	3581	10	that	that	IN
9935	3581	11	when	when	WRB
9935	3581	12	a	a	DT
9935	3581	13	cupful	cupful	NN
9935	3581	14	is	be	VBZ
9935	3581	15	required	require	VBN
9935	3581	16	,	,	,
9935	3581	17	a	a	DT
9935	3581	18	half	half	JJ
9935	3581	19	-	-	HYPH
9935	3581	20	pint	pint	NN
9935	3581	21	cup	cup	NN
9935	3581	22	full	full	JJ
9935	3581	23	to	to	IN
9935	3581	24	the	the	DT
9935	3581	25	brim	brim	NN
9935	3581	26	is	be	VBZ
9935	3581	27	meant	mean	VBN
9935	3581	28	and	and	CC
9935	3581	29	that	that	IN
9935	3581	30	any	any	DT
9935	3581	31	fraction	fraction	NN
9935	3581	32	of	of	IN
9935	3581	33	a	a	DT
9935	3581	34	cupful	cupful	NN
9935	3581	35	should	should	MD
9935	3581	36	be	be	VB
9935	3581	37	measured	measure	VBN
9935	3581	38	with	with	IN
9935	3581	39	the	the	DT
9935	3581	40	same	same	JJ
9935	3581	41	exactness	exactness	NN
9935	3581	42	.	.	.
9935	3582	1	27	27	CD
9935	3582	2	.	.	.
9935	3583	1	COMBINING	combine	VBG
9935	3583	2	THE	the	DT
9935	3583	3	INGREDIENTS.--The	ingredients.--the	JJ
9935	3583	4	manner	manner	NN
9935	3583	5	in	in	IN
9935	3583	6	which	which	WDT
9935	3583	7	a	a	DT
9935	3583	8	batter	batter	NN
9935	3583	9	or	or	CC
9935	3583	10	a	a	DT
9935	3583	11	dough	dough	NN
9935	3583	12	is	be	VBZ
9935	3583	13	mixed	mixed	JJ
9935	3583	14	is	be	VBZ
9935	3583	15	very	very	RB
9935	3583	16	important	important	JJ
9935	3583	17	,	,	,
9935	3583	18	for	for	IN
9935	3583	19	much	much	JJ
9935	3583	20	of	of	IN
9935	3583	21	the	the	DT
9935	3583	22	success	success	NN
9935	3583	23	of	of	IN
9935	3583	24	the	the	DT
9935	3583	25	finished	finished	JJ
9935	3583	26	product	product	NN
9935	3583	27	depends	depend	VBZ
9935	3583	28	on	on	IN
9935	3583	29	the	the	DT
9935	3583	30	order	order	NN
9935	3583	31	in	in	IN
9935	3583	32	which	which	WDT
9935	3583	33	the	the	DT
9935	3583	34	various	various	JJ
9935	3583	35	steps	step	NNS
9935	3583	36	are	be	VBP
9935	3583	37	accomplished	accomplish	VBN
9935	3583	38	.	.	.
9935	3584	1	Two	two	CD
9935	3584	2	general	general	JJ
9935	3584	3	methods	method	NNS
9935	3584	4	of	of	IN
9935	3584	5	combining	combine	VBG
9935	3584	6	the	the	DT
9935	3584	7	ingredients	ingredient	NNS
9935	3584	8	for	for	IN
9935	3584	9	such	such	JJ
9935	3584	10	mixtures	mixture	NNS
9935	3584	11	have	have	VBP
9935	3584	12	been	be	VBN
9935	3584	13	devised	devise	VBN
9935	3584	14	and	and	CC
9935	3584	15	either	either	DT
9935	3584	16	of	of	IN
9935	3584	17	them	-PRON-	PRP
9935	3584	18	may	may	MD
9935	3584	19	be	be	VB
9935	3584	20	followed	follow	VBN
9935	3584	21	,	,	,
9935	3584	22	because	because	IN
9935	3584	23	they	-PRON-	PRP
9935	3584	24	produce	produce	VBP
9935	3584	25	equally	equally	RB
9935	3584	26	good	good	JJ
9935	3584	27	results	result	NNS
9935	3584	28	.	.	.
9935	3585	1	In	in	IN
9935	3585	2	one	one	CD
9935	3585	3	of	of	IN
9935	3585	4	these	these	DT
9935	3585	5	methods	method	NNS
9935	3585	6	,	,	,
9935	3585	7	the	the	DT
9935	3585	8	fat	fat	NN
9935	3585	9	is	be	VBZ
9935	3585	10	worked	work	VBN
9935	3585	11	into	into	IN
9935	3585	12	the	the	DT
9935	3585	13	dry	dry	JJ
9935	3585	14	ingredients	ingredient	NNS
9935	3585	15	and	and	CC
9935	3585	16	the	the	DT
9935	3585	17	liquid	liquid	NN
9935	3585	18	then	then	RB
9935	3585	19	added	add	VBD
9935	3585	20	.	.	.
9935	3586	1	As	as	IN
9935	3586	2	eggs	egg	NNS
9935	3586	3	are	be	VBP
9935	3586	4	usually	usually	RB
9935	3586	5	considered	consider	VBN
9935	3586	6	a	a	DT
9935	3586	7	liquid	liquid	JJ
9935	3586	8	ingredient	ingredient	NN
9935	3586	9	,	,	,
9935	3586	10	they	-PRON-	PRP
9935	3586	11	are	be	VBP
9935	3586	12	beaten	beat	VBN
9935	3586	13	and	and	CC
9935	3586	14	added	add	VBN
9935	3586	15	to	to	IN
9935	3586	16	the	the	DT
9935	3586	17	rest	rest	NN
9935	3586	18	of	of	IN
9935	3586	19	the	the	DT
9935	3586	20	liquid	liquid	NN
9935	3586	21	before	before	IN
9935	3586	22	it	-PRON-	PRP
9935	3586	23	is	be	VBZ
9935	3586	24	mixed	mix	VBN
9935	3586	25	with	with	IN
9935	3586	26	the	the	DT
9935	3586	27	dry	dry	JJ
9935	3586	28	ingredients	ingredient	NNS
9935	3586	29	.	.	.
9935	3587	1	However	however	RB
9935	3587	2	,	,	,
9935	3587	3	if	if	IN
9935	3587	4	eggs	egg	NNS
9935	3587	5	are	be	VBP
9935	3587	6	to	to	TO
9935	3587	7	be	be	VB
9935	3587	8	used	use	VBN
9935	3587	9	for	for	IN
9935	3587	10	leavening	leavening	NN
9935	3587	11	,	,	,
9935	3587	12	only	only	RB
9935	3587	13	the	the	DT
9935	3587	14	yolks	yolk	NNS
9935	3587	15	are	be	VBP
9935	3587	16	added	add	VBN
9935	3587	17	with	with	IN
9935	3587	18	the	the	DT
9935	3587	19	liquid	liquid	JJ
9935	3587	20	ingredients	ingredient	NNS
9935	3587	21	,	,	,
9935	3587	22	the	the	DT
9935	3587	23	whites	white	NNS
9935	3587	24	being	be	VBG
9935	3587	25	beaten	beat	VBN
9935	3587	26	separately	separately	RB
9935	3587	27	and	and	CC
9935	3587	28	folded	fold	VBN
9935	3587	29	in	in	IN
9935	3587	30	last	last	JJ
9935	3587	31	.	.	.
9935	3588	1	The	the	DT
9935	3588	2	other	other	JJ
9935	3588	3	method	method	NN
9935	3588	4	is	be	VBZ
9935	3588	5	used	use	VBN
9935	3588	6	only	only	RB
9935	3588	7	when	when	WRB
9935	3588	8	the	the	DT
9935	3588	9	mixtures	mixture	NNS
9935	3588	10	are	be	VBP
9935	3588	11	to	to	TO
9935	3588	12	contain	contain	VB
9935	3588	13	a	a	DT
9935	3588	14	small	small	JJ
9935	3588	15	quantity	quantity	NN
9935	3588	16	of	of	IN
9935	3588	17	fat	fat	NN
9935	3588	18	.	.	.
9935	3589	1	In	in	IN
9935	3589	2	this	this	DT
9935	3589	3	method	method	NN
9935	3589	4	,	,	,
9935	3589	5	all	all	PDT
9935	3589	6	the	the	DT
9935	3589	7	liquid	liquid	JJ
9935	3589	8	ingredients	ingredient	NNS
9935	3589	9	,	,	,
9935	3589	10	including	include	VBG
9935	3589	11	the	the	DT
9935	3589	12	eggs	egg	NNS
9935	3589	13	,	,	,
9935	3589	14	are	be	VBP
9935	3589	15	first	first	RB
9935	3589	16	mixed	mixed	JJ
9935	3589	17	together	together	RB
9935	3589	18	.	.	.
9935	3590	1	Then	then	RB
9935	3590	2	the	the	DT
9935	3590	3	dry	dry	JJ
9935	3590	4	ingredients	ingredient	NNS
9935	3590	5	are	be	VBP
9935	3590	6	combined	combine	VBN
9935	3590	7	and	and	CC
9935	3590	8	sifted	sift	VBN
9935	3590	9	into	into	IN
9935	3590	10	the	the	DT
9935	3590	11	liquid	liquid	NN
9935	3590	12	.	.	.
9935	3591	1	The	the	DT
9935	3591	2	fat	fat	NN
9935	3591	3	is	be	VBZ
9935	3591	4	melted	melt	VBN
9935	3591	5	last	last	JJ
9935	3591	6	and	and	CC
9935	3591	7	beaten	beat	VBN
9935	3591	8	into	into	IN
9935	3591	9	the	the	DT
9935	3591	10	dough	dough	NN
9935	3591	11	mixture	mixture	NN
9935	3591	12	.	.	.
9935	3592	1	If	if	IN
9935	3592	2	the	the	DT
9935	3592	3	mixture	mixture	NN
9935	3592	4	to	to	TO
9935	3592	5	be	be	VB
9935	3592	6	handled	handle	VBN
9935	3592	7	is	be	VBZ
9935	3592	8	a	a	DT
9935	3592	9	stiff	stiff	JJ
9935	3592	10	one	one	NN
9935	3592	11	,	,	,
9935	3592	12	the	the	DT
9935	3592	13	fat	fat	NN
9935	3592	14	should	should	MD
9935	3592	15	be	be	VB
9935	3592	16	put	put	VBN
9935	3592	17	in	in	IN
9935	3592	18	cold	cold	JJ
9935	3592	19	,	,	,
9935	3592	20	for	for	IN
9935	3592	21	adding	add	VBG
9935	3592	22	melted	melt	VBN
9935	3592	23	fat	fat	NN
9935	3592	24	makes	make	VBZ
9935	3592	25	the	the	DT
9935	3592	26	dough	dough	NN
9935	3592	27	soft	soft	JJ
9935	3592	28	and	and	CC
9935	3592	29	sticky	sticky	JJ
9935	3592	30	and	and	CC
9935	3592	31	therefore	therefore	RB
9935	3592	32	difficult	difficult	JJ
9935	3592	33	to	to	TO
9935	3592	34	handle	handle	VB
9935	3592	35	.	.	.
9935	3593	1	BAKING	BAKING	NNP
9935	3593	2	THE	the	DT
9935	3593	3	MIXTURE	MIXTURE	NNP
9935	3593	4	28	28	CD
9935	3593	5	.	.	.
9935	3594	1	REGULATING	regulate	VBG
9935	3594	2	THE	the	DT
9935	3594	3	OVEN.--When	OVEN.--When	NNS
9935	3594	4	the	the	DT
9935	3594	5	ingredients	ingredient	NNS
9935	3594	6	have	have	VBP
9935	3594	7	been	be	VBN
9935	3594	8	properly	properly	RB
9935	3594	9	combined	combine	VBN
9935	3594	10	,	,	,
9935	3594	11	the	the	DT
9935	3594	12	mixture	mixture	NN
9935	3594	13	is	be	VBZ
9935	3594	14	ready	ready	JJ
9935	3594	15	to	to	TO
9935	3594	16	be	be	VB
9935	3594	17	baked	bake	VBN
9935	3594	18	.	.	.
9935	3595	1	With	with	IN
9935	3595	2	the	the	DT
9935	3595	3	exception	exception	NN
9935	3595	4	of	of	IN
9935	3595	5	waffles	waffle	NNS
9935	3595	6	and	and	CC
9935	3595	7	griddle	griddle	NN
9935	3595	8	cakes	cake	NNS
9935	3595	9	,	,	,
9935	3595	10	the	the	DT
9935	3595	11	baking	baking	NN
9935	3595	12	of	of	IN
9935	3595	13	which	which	WDT
9935	3595	14	is	be	VBZ
9935	3595	15	explained	explain	VBN
9935	3595	16	in	in	IN
9935	3595	17	connection	connection	NN
9935	3595	18	with	with	IN
9935	3595	19	the	the	DT
9935	3595	20	recipes	recipe	NNS
9935	3595	21	,	,	,
9935	3595	22	all	all	DT
9935	3595	23	hot	hot	JJ
9935	3595	24	breads	bread	NNS
9935	3595	25	are	be	VBP
9935	3595	26	baked	bake	VBN
9935	3595	27	in	in	IN
9935	3595	28	the	the	DT
9935	3595	29	oven	oven	NN
9935	3595	30	;	;	:
9935	3595	31	therefore	therefore	RB
9935	3595	32	,	,	,
9935	3595	33	while	while	IN
9935	3595	34	the	the	DT
9935	3595	35	mixture	mixture	NN
9935	3595	36	is	be	VBZ
9935	3595	37	being	be	VBG
9935	3595	38	prepared	prepare	VBN
9935	3595	39	,	,	,
9935	3595	40	the	the	DT
9935	3595	41	oven	oven	NN
9935	3595	42	should	should	MD
9935	3595	43	be	be	VB
9935	3595	44	properly	properly	RB
9935	3595	45	regulated	regulate	VBN
9935	3595	46	in	in	IN
9935	3595	47	order	order	NN
9935	3595	48	that	that	IN
9935	3595	49	the	the	DT
9935	3595	50	temperature	temperature	NN
9935	3595	51	will	will	MD
9935	3595	52	be	be	VB
9935	3595	53	just	just	RB
9935	3595	54	right	right	JJ
9935	3595	55	when	when	WRB
9935	3595	56	it	-PRON-	PRP
9935	3595	57	is	be	VBZ
9935	3595	58	time	time	NN
9935	3595	59	to	to	TO
9935	3595	60	start	start	VB
9935	3595	61	the	the	DT
9935	3595	62	baking	baking	NN
9935	3595	63	.	.	.
9935	3596	1	Particular	particular	JJ
9935	3596	2	thought	thought	NN
9935	3596	3	should	should	MD
9935	3596	4	be	be	VB
9935	3596	5	given	give	VBN
9935	3596	6	to	to	IN
9935	3596	7	this	this	DT
9935	3596	8	matter	matter	NN
9935	3596	9	,	,	,
9935	3596	10	for	for	IN
9935	3596	11	if	if	IN
9935	3596	12	no	no	DT
9935	3596	13	attention	attention	NN
9935	3596	14	is	be	VBZ
9935	3596	15	paid	pay	VBN
9935	3596	16	to	to	IN
9935	3596	17	the	the	DT
9935	3596	18	oven	oven	NN
9935	3596	19	until	until	IN
9935	3596	20	the	the	DT
9935	3596	21	mixture	mixture	NN
9935	3596	22	is	be	VBZ
9935	3596	23	ready	ready	JJ
9935	3596	24	to	to	TO
9935	3596	25	be	be	VB
9935	3596	26	baked	bake	VBN
9935	3596	27	,	,	,
9935	3596	28	it	-PRON-	PRP
9935	3596	29	will	will	MD
9935	3596	30	be	be	VB
9935	3596	31	necessary	necessary	JJ
9935	3596	32	to	to	TO
9935	3596	33	allow	allow	VB
9935	3596	34	the	the	DT
9935	3596	35	mixture	mixture	NN
9935	3596	36	to	to	TO
9935	3596	37	stand	stand	VB
9935	3596	38	until	until	IN
9935	3596	39	the	the	DT
9935	3596	40	heat	heat	NN
9935	3596	41	of	of	IN
9935	3596	42	the	the	DT
9935	3596	43	oven	oven	NN
9935	3596	44	can	can	MD
9935	3596	45	be	be	VB
9935	3596	46	regulated	regulate	VBN
9935	3596	47	or	or	CC
9935	3596	48	to	to	TO
9935	3596	49	put	put	VB
9935	3596	50	it	-PRON-	PRP
9935	3596	51	into	into	IN
9935	3596	52	the	the	DT
9935	3596	53	oven	oven	NN
9935	3596	54	and	and	CC
9935	3596	55	run	run	VB
9935	3596	56	the	the	DT
9935	3596	57	risk	risk	NN
9935	3596	58	of	of	IN
9935	3596	59	spoiling	spoil	VBG
9935	3596	60	the	the	DT
9935	3596	61	food	food	NN
9935	3596	62	.	.	.
9935	3597	1	To	to	TO
9935	3597	2	prevent	prevent	VB
9935	3597	3	either	either	DT
9935	3597	4	of	of	IN
9935	3597	5	these	these	DT
9935	3597	6	conditions	condition	NNS
9935	3597	7	and	and	CC
9935	3597	8	to	to	TO
9935	3597	9	insure	insure	VB
9935	3597	10	success	success	NN
9935	3597	11	,	,	,
9935	3597	12	the	the	DT
9935	3597	13	fuel	fuel	NN
9935	3597	14	,	,	,
9935	3597	15	no	no	RB
9935	3597	16	matter	matter	RB
9935	3597	17	what	what	WP
9935	3597	18	kind	kind	NN
9935	3597	19	is	be	VBZ
9935	3597	20	used	use	VBN
9935	3597	21	,	,	,
9935	3597	22	should	should	MD
9935	3597	23	be	be	VB
9935	3597	24	lighted	light	VBN
9935	3597	25	before	before	IN
9935	3597	26	mixing	mix	VBG
9935	3597	27	is	be	VBZ
9935	3597	28	begun	begin	VBN
9935	3597	29	,	,	,
9935	3597	30	so	so	IN
9935	3597	31	that	that	IN
9935	3597	32	the	the	DT
9935	3597	33	oven	oven	NN
9935	3597	34	may	may	MD
9935	3597	35	be	be	VB
9935	3597	36	heating	heat	VBG
9935	3597	37	while	while	IN
9935	3597	38	the	the	DT
9935	3597	39	mixture	mixture	NN
9935	3597	40	is	be	VBZ
9935	3597	41	being	be	VBG
9935	3597	42	prepared	prepare	VBN
9935	3597	43	,	,	,
9935	3597	44	unless	unless	IN
9935	3597	45	,	,	,
9935	3597	46	as	as	IN
9935	3597	47	is	be	VBZ
9935	3597	48	sometimes	sometimes	RB
9935	3597	49	the	the	DT
9935	3597	50	case	case	NN
9935	3597	51	,	,	,
9935	3597	52	there	there	EX
9935	3597	53	are	be	VBP
9935	3597	54	steps	step	NNS
9935	3597	55	in	in	IN
9935	3597	56	the	the	DT
9935	3597	57	preparation	preparation	NN
9935	3597	58	of	of	IN
9935	3597	59	the	the	DT
9935	3597	60	mixture	mixture	NN
9935	3597	61	that	that	WDT
9935	3597	62	consume	consume	VBP
9935	3597	63	considerable	considerable	JJ
9935	3597	64	time	time	NN
9935	3597	65	.	.	.
9935	3598	1	For	for	IN
9935	3598	2	instance	instance	NN
9935	3598	3	,	,	,
9935	3598	4	looking	look	VBG
9935	3598	5	over	over	IN
9935	3598	6	raisins	raisin	NNS
9935	3598	7	and	and	CC
9935	3598	8	cleaning	clean	VBG
9935	3598	9	them	-PRON-	PRP
9935	3598	10	or	or	CC
9935	3598	11	cracking	crack	VBG
9935	3598	12	nuts	nut	NNS
9935	3598	13	and	and	CC
9935	3598	14	picking	pick	VBG
9935	3598	15	the	the	DT
9935	3598	16	meats	meat	NNS
9935	3598	17	out	out	IN
9935	3598	18	of	of	IN
9935	3598	19	the	the	DT
9935	3598	20	shells	shell	NNS
9935	3598	21	should	should	MD
9935	3598	22	be	be	VB
9935	3598	23	done	do	VBN
9935	3598	24	before	before	IN
9935	3598	25	the	the	DT
9935	3598	26	rest	rest	NN
9935	3598	27	of	of	IN
9935	3598	28	the	the	DT
9935	3598	29	ingredients	ingredient	NNS
9935	3598	30	are	be	VBP
9935	3598	31	prepared	prepared	JJ
9935	3598	32	or	or	CC
9935	3598	33	the	the	DT
9935	3598	34	oven	oven	NN
9935	3598	35	is	be	VBZ
9935	3598	36	regulated	regulate	VBN
9935	3598	37	.	.	.
9935	3599	1	29	29	CD
9935	3599	2	.	.	.
9935	3600	1	CORRECT	CORRECT	NNS
9935	3600	2	OVEN	OVEN	VBD
9935	3600	3	TEMPERATURES.--Quick	TEMPERATURES.--Quick	NNP
9935	3600	4	breads	bread	VBZ
9935	3600	5	that	that	WDT
9935	3600	6	are	be	VBP
9935	3600	7	to	to	TO
9935	3600	8	be	be	VB
9935	3600	9	baked	bake	VBN
9935	3600	10	in	in	IN
9935	3600	11	the	the	DT
9935	3600	12	form	form	NN
9935	3600	13	of	of	IN
9935	3600	14	loaves	loaf	NNS
9935	3600	15	require	require	VBP
9935	3600	16	an	an	DT
9935	3600	17	oven	oven	JJ
9935	3600	18	temperature	temperature	NN
9935	3600	19	of	of	IN
9935	3600	20	from	from	IN
9935	3600	21	350	350	CD
9935	3600	22	to	to	TO
9935	3600	23	400	400	CD
9935	3600	24	degrees	degree	NNS
9935	3600	25	Fahrenheit	fahrenheit	JJ
9935	3600	26	.	.	.
9935	3601	1	Muffins	muffin	NNS
9935	3601	2	,	,	,
9935	3601	3	biscuits	biscuit	NNS
9935	3601	4	,	,	,
9935	3601	5	and	and	CC
9935	3601	6	the	the	DT
9935	3601	7	smaller	small	JJR
9935	3601	8	varieties	variety	NNS
9935	3601	9	of	of	IN
9935	3601	10	these	these	DT
9935	3601	11	breads	bread	NNS
9935	3601	12	need	need	VBP
9935	3601	13	a	a	DT
9935	3601	14	higher	high	JJR
9935	3601	15	temperature	temperature	NN
9935	3601	16	,	,	,
9935	3601	17	425	425	CD
9935	3601	18	to	to	TO
9935	3601	19	450	450	CD
9935	3601	20	degrees	degree	NNS
9935	3601	21	Fahrenheit	Fahrenheit	NNP
9935	3601	22	being	be	VBG
9935	3601	23	best	good	JJS
9935	3601	24	.	.	.
9935	3602	1	As	as	IN
9935	3602	2	they	-PRON-	PRP
9935	3602	3	are	be	VBP
9935	3602	4	not	not	RB
9935	3602	5	so	so	RB
9935	3602	6	large	large	JJ
9935	3602	7	,	,	,
9935	3602	8	the	the	DT
9935	3602	9	heat	heat	NN
9935	3602	10	has	have	VBZ
9935	3602	11	less	less	JJR
9935	3602	12	dough	dough	NN
9935	3602	13	through	through	IN
9935	3602	14	which	which	WDT
9935	3602	15	to	to	TO
9935	3602	16	penetrate	penetrate	VB
9935	3602	17	,	,	,
9935	3602	18	and	and	CC
9935	3602	19	consequently	consequently	RB
9935	3602	20	the	the	DT
9935	3602	21	baking	baking	NN
9935	3602	22	can	can	MD
9935	3602	23	be	be	VB
9935	3602	24	accomplished	accomplish	VBN
9935	3602	25	more	more	RBR
9935	3602	26	quickly	quickly	RB
9935	3602	27	.	.	.
9935	3603	1	30	30	CD
9935	3603	2	.	.	.
9935	3604	1	DETERMINING	determine	VBG
9935	3604	2	AND	and	CC
9935	3604	3	REGULATING	regulate	VBG
9935	3604	4	OVEN	oven	RB
9935	3604	5	TEMPERATURE.--Regulating	temperature.--regulate	VBG
9935	3604	6	the	the	DT
9935	3604	7	oven	oven	NN
9935	3604	8	and	and	CC
9935	3604	9	testing	test	VBG
9935	3604	10	its	-PRON-	PRP$
9935	3604	11	temperature	temperature	NN
9935	3604	12	present	present	VB
9935	3604	13	very	very	RB
9935	3604	14	little	little	JJ
9935	3604	15	difficulty	difficulty	NN
9935	3604	16	to	to	IN
9935	3604	17	the	the	DT
9935	3604	18	housewife	housewife	NN
9935	3604	19	of	of	IN
9935	3604	20	experience	experience	NN
9935	3604	21	,	,	,
9935	3604	22	but	but	CC
9935	3604	23	they	-PRON-	PRP
9935	3604	24	are	be	VBP
9935	3604	25	not	not	RB
9935	3604	26	always	always	RB
9935	3604	27	easy	easy	JJ
9935	3604	28	problems	problem	NNS
9935	3604	29	for	for	IN
9935	3604	30	the	the	DT
9935	3604	31	woman	woman	NN
9935	3604	32	who	who	WP
9935	3604	33	is	be	VBZ
9935	3604	34	learning	learn	VBG
9935	3604	35	to	to	TO
9935	3604	36	cook	cook	VB
9935	3604	37	.	.	.
9935	3605	1	However	however	RB
9935	3605	2	,	,	,
9935	3605	3	if	if	IN
9935	3605	4	the	the	DT
9935	3605	5	untrained	untrained	JJ
9935	3605	6	and	and	CC
9935	3605	7	inexperienced	inexperienced	JJ
9935	3605	8	cook	cook	NN
9935	3605	9	will	will	MD
9935	3605	10	observe	observe	VB
9935	3605	11	her	-PRON-	PRP$
9935	3605	12	oven	oven	NN
9935	3605	13	closely	closely	RB
9935	3605	14	and	and	CC
9935	3605	15	determine	determine	VB
9935	3605	16	the	the	DT
9935	3605	17	results	result	NNS
9935	3605	18	of	of	IN
9935	3605	19	certain	certain	JJ
9935	3605	20	temperatures	temperature	NNS
9935	3605	21	,	,	,
9935	3605	22	she	-PRON-	PRP
9935	3605	23	will	will	MD
9935	3605	24	soon	soon	RB
9935	3605	25	find	find	VB
9935	3605	26	herself	-PRON-	PRP
9935	3605	27	becoming	become	VBG
9935	3605	28	more	more	RBR
9935	3605	29	successful	successful	JJ
9935	3605	30	in	in	IN
9935	3605	31	this	this	DT
9935	3605	32	matter	matter	NN
9935	3605	33	.	.	.
9935	3606	1	To	to	TO
9935	3606	2	assist	assist	VB
9935	3606	3	the	the	DT
9935	3606	4	housewife	housewife	NN
9935	3606	5	in	in	IN
9935	3606	6	this	this	DT
9935	3606	7	matter	matter	NN
9935	3606	8	,	,	,
9935	3606	9	as	as	RB
9935	3606	10	well	well	RB
9935	3606	11	as	as	IN
9935	3606	12	to	to	TO
9935	3606	13	help	help	VB
9935	3606	14	in	in	IN
9935	3606	15	the	the	DT
9935	3606	16	saving	saving	NN
9935	3606	17	of	of	IN
9935	3606	18	much	much	JJ
9935	3606	19	loss	loss	NN
9935	3606	20	in	in	IN
9935	3606	21	fuel	fuel	NN
9935	3606	22	and	and	CC
9935	3606	23	in	in	IN
9935	3606	24	underdone	underdone	NN
9935	3606	25	or	or	CC
9935	3606	26	overdone	overdone	NN
9935	3606	27	food	food	NN
9935	3606	28	,	,	,
9935	3606	29	many	many	JJ
9935	3606	30	stoves	stove	NNS
9935	3606	31	are	be	VBP
9935	3606	32	equipped	equip	VBN
9935	3606	33	with	with	IN
9935	3606	34	an	an	DT
9935	3606	35	oven	oven	JJ
9935	3606	36	thermometer	thermometer	NN
9935	3606	37	,	,	,
9935	3606	38	an	an	DT
9935	3606	39	indicator	indicator	NN
9935	3606	40	,	,	,
9935	3606	41	or	or	CC
9935	3606	42	a	a	DT
9935	3606	43	thermostat	thermostat	NN
9935	3606	44	.	.	.
9935	3607	1	The	the	DT
9935	3607	2	thermometer	thermometer	NN
9935	3607	3	is	be	VBZ
9935	3607	4	more	more	RBR
9935	3607	5	likely	likely	JJ
9935	3607	6	to	to	TO
9935	3607	7	be	be	VB
9935	3607	8	reliable	reliable	JJ
9935	3607	9	than	than	IN
9935	3607	10	the	the	DT
9935	3607	11	indicator	indicator	NN
9935	3607	12	,	,	,
9935	3607	13	as	as	IN
9935	3607	14	it	-PRON-	PRP
9935	3607	15	has	have	VBZ
9935	3607	16	a	a	DT
9935	3607	17	column	column	NN
9935	3607	18	of	of	IN
9935	3607	19	mercury	mercury	NN
9935	3607	20	like	like	IN
9935	3607	21	that	that	DT
9935	3607	22	of	of	IN
9935	3607	23	any	any	DT
9935	3607	24	other	other	JJ
9935	3607	25	thermometer	thermometer	NN
9935	3607	26	and	and	CC
9935	3607	27	is	be	VBZ
9935	3607	28	graduated	graduate	VBN
9935	3607	29	;	;	:
9935	3607	30	also	also	RB
9935	3607	31	,	,	,
9935	3607	32	a	a	DT
9935	3607	33	certain	certain	JJ
9935	3607	34	kind	kind	NN
9935	3607	35	may	may	MD
9935	3607	36	be	be	VB
9935	3607	37	secured	secure	VBN
9935	3607	38	that	that	WDT
9935	3607	39	can	can	MD
9935	3607	40	be	be	VB
9935	3607	41	used	use	VBN
9935	3607	42	with	with	IN
9935	3607	43	any	any	DT
9935	3607	44	sort	sort	NN
9935	3607	45	of	of	IN
9935	3607	46	oven	oven	NN
9935	3607	47	.	.	.
9935	3608	1	The	the	DT
9935	3608	2	indicator	indicator	NN
9935	3608	3	is	be	VBZ
9935	3608	4	in	in	IN
9935	3608	5	the	the	DT
9935	3608	6	form	form	NN
9935	3608	7	of	of	IN
9935	3608	8	a	a	DT
9935	3608	9	dial	dial	NN
9935	3608	10	with	with	IN
9935	3608	11	a	a	DT
9935	3608	12	hand	hand	NN
9935	3608	13	attached	attach	VBN
9935	3608	14	to	to	IN
9935	3608	15	a	a	DT
9935	3608	16	metal	metal	NN
9935	3608	17	spring	spring	NN
9935	3608	18	.	.	.
9935	3609	1	This	this	DT
9935	3609	2	spring	spring	NN
9935	3609	3	contracts	contract	NNS
9935	3609	4	and	and	CC
9935	3609	5	expands	expand	VBZ
9935	3609	6	with	with	IN
9935	3609	7	the	the	DT
9935	3609	8	changes	change	NNS
9935	3609	9	in	in	IN
9935	3609	10	the	the	DT
9935	3609	11	temperature	temperature	NN
9935	3609	12	of	of	IN
9935	3609	13	the	the	DT
9935	3609	14	oven	oven	NN
9935	3609	15	and	and	CC
9935	3609	16	thus	thus	RB
9935	3609	17	causes	cause	VBZ
9935	3609	18	the	the	DT
9935	3609	19	hand	hand	NN
9935	3609	20	to	to	TO
9935	3609	21	point	point	VB
9935	3609	22	out	out	RP
9935	3609	23	the	the	DT
9935	3609	24	temperature	temperature	NN
9935	3609	25	.	.	.
9935	3610	1	The	the	DT
9935	3610	2	thermostat	thermostat	NN
9935	3610	3	is	be	VBZ
9935	3610	4	a	a	DT
9935	3610	5	device	device	NN
9935	3610	6	that	that	WDT
9935	3610	7	automatically	automatically	RB
9935	3610	8	regulates	regulate	VBZ
9935	3610	9	the	the	DT
9935	3610	10	heat	heat	NN
9935	3610	11	of	of	IN
9935	3610	12	the	the	DT
9935	3610	13	oven	oven	NN
9935	3610	14	.	.	.
9935	3611	1	On	on	IN
9935	3611	2	a	a	DT
9935	3611	3	stove	stove	NN
9935	3611	4	equipped	equip	VBN
9935	3611	5	with	with	IN
9935	3611	6	a	a	DT
9935	3611	7	thermostat	thermostat	NN
9935	3611	8	,	,	,
9935	3611	9	it	-PRON-	PRP
9935	3611	10	is	be	VBZ
9935	3611	11	simply	simply	RB
9935	3611	12	necessary	necessary	JJ
9935	3611	13	to	to	TO
9935	3611	14	set	set	VB
9935	3611	15	the	the	DT
9935	3611	16	device	device	NN
9935	3611	17	at	at	IN
9935	3611	18	the	the	DT
9935	3611	19	temperature	temperature	NN
9935	3611	20	desired	desire	VBN
9935	3611	21	.	.	.
9935	3612	1	When	when	WRB
9935	3612	2	this	this	DT
9935	3612	3	temperature	temperature	NN
9935	3612	4	is	be	VBZ
9935	3612	5	reached	reach	VBN
9935	3612	6	,	,	,
9935	3612	7	the	the	DT
9935	3612	8	device	device	NN
9935	3612	9	keeps	keep	VBZ
9935	3612	10	it	-PRON-	PRP
9935	3612	11	stationary	stationary	JJ
9935	3612	12	.	.	.
9935	3613	1	31	31	CD
9935	3613	2	.	.	.
9935	3614	1	If	if	IN
9935	3614	2	neither	neither	CC
9935	3614	3	an	an	DT
9935	3614	4	indicator	indicator	NN
9935	3614	5	nor	nor	CC
9935	3614	6	a	a	DT
9935	3614	7	thermometer	thermometer	NN
9935	3614	8	is	be	VBZ
9935	3614	9	available	available	JJ
9935	3614	10	,	,	,
9935	3614	11	the	the	DT
9935	3614	12	heat	heat	NN
9935	3614	13	of	of	IN
9935	3614	14	the	the	DT
9935	3614	15	oven	oven	NN
9935	3614	16	may	may	MD
9935	3614	17	be	be	VB
9935	3614	18	determined	determine	VBN
9935	3614	19	in	in	IN
9935	3614	20	other	other	JJ
9935	3614	21	ways	way	NNS
9935	3614	22	.	.	.
9935	3615	1	Some	some	DT
9935	3615	2	housewives	housewife	NNS
9935	3615	3	test	test	VBP
9935	3615	4	the	the	DT
9935	3615	5	oven	oven	NN
9935	3615	6	with	with	IN
9935	3615	7	the	the	DT
9935	3615	8	hand	hand	NN
9935	3615	9	,	,	,
9935	3615	10	and	and	CC
9935	3615	11	while	while	IN
9935	3615	12	such	such	PDT
9935	3615	13	a	a	DT
9935	3615	14	test	test	NN
9935	3615	15	is	be	VBZ
9935	3615	16	more	more	RBR
9935	3615	17	or	or	CC
9935	3615	18	less	less	RBR
9935	3615	19	dependent	dependent	JJ
9935	3615	20	on	on	IN
9935	3615	21	experience	experience	NN
9935	3615	22	,	,	,
9935	3615	23	those	those	DT
9935	3615	24	who	who	WP
9935	3615	25	use	use	VBP
9935	3615	26	it	-PRON-	PRP
9935	3615	27	find	find	VBP
9935	3615	28	it	-PRON-	PRP
9935	3615	29	very	very	RB
9935	3615	30	satisfactory	satisfactory	JJ
9935	3615	31	.	.	.
9935	3616	1	If	if	IN
9935	3616	2	the	the	DT
9935	3616	3	hand	hand	NN
9935	3616	4	can	can	MD
9935	3616	5	be	be	VB
9935	3616	6	held	hold	VBN
9935	3616	7	in	in	IN
9935	3616	8	the	the	DT
9935	3616	9	oven	oven	NN
9935	3616	10	while	while	IN
9935	3616	11	15	15	CD
9935	3616	12	is	be	VBZ
9935	3616	13	counted	count	VBN
9935	3616	14	slowly	slowly	RB
9935	3616	15	,	,	,
9935	3616	16	the	the	DT
9935	3616	17	temperature	temperature	NN
9935	3616	18	is	be	VBZ
9935	3616	19	that	that	DT
9935	3616	20	of	of	IN
9935	3616	21	a	a	DT
9935	3616	22	moderate	moderate	JJ
9935	3616	23	oven	oven	NN
9935	3616	24	and	and	CC
9935	3616	25	will	will	MD
9935	3616	26	be	be	VB
9935	3616	27	right	right	JJ
9935	3616	28	for	for	IN
9935	3616	29	the	the	DT
9935	3616	30	baking	baking	NN
9935	3616	31	of	of	IN
9935	3616	32	loaves	loaf	NNS
9935	3616	33	.	.	.
9935	3617	1	An	an	DT
9935	3617	2	oven	oven	NN
9935	3617	3	that	that	WDT
9935	3617	4	is	be	VBZ
9935	3617	5	of	of	IN
9935	3617	6	the	the	DT
9935	3617	7	proper	proper	JJ
9935	3617	8	temperature	temperature	NN
9935	3617	9	for	for	IN
9935	3617	10	muffins	muffin	NNS
9935	3617	11	or	or	CC
9935	3617	12	rolls	roll	NNS
9935	3617	13	will	will	MD
9935	3617	14	permit	permit	VB
9935	3617	15	the	the	DT
9935	3617	16	hand	hand	NN
9935	3617	17	to	to	TO
9935	3617	18	be	be	VB
9935	3617	19	held	hold	VBN
9935	3617	20	in	in	IN
9935	3617	21	it	-PRON-	PRP
9935	3617	22	while	while	IN
9935	3617	23	only	only	RB
9935	3617	24	10	10	CD
9935	3617	25	is	be	VBZ
9935	3617	26	counted	count	VBN
9935	3617	27	slowly	slowly	RB
9935	3617	28	.	.	.
9935	3618	1	Those	those	DT
9935	3618	2	who	who	WP
9935	3618	3	do	do	VBP
9935	3618	4	not	not	RB
9935	3618	5	test	test	VB
9935	3618	6	with	with	IN
9935	3618	7	the	the	DT
9935	3618	8	hand	hand	NN
9935	3618	9	find	find	NN
9935	3618	10	that	that	IN
9935	3618	11	placing	place	VBG
9935	3618	12	a	a	DT
9935	3618	13	piece	piece	NN
9935	3618	14	of	of	IN
9935	3618	15	white	white	JJ
9935	3618	16	paper	paper	NN
9935	3618	17	in	in	IN
9935	3618	18	the	the	DT
9935	3618	19	oven	oven	NN
9935	3618	20	is	be	VBZ
9935	3618	21	an	an	DT
9935	3618	22	accurate	accurate	JJ
9935	3618	23	way	way	NN
9935	3618	24	of	of	IN
9935	3618	25	determining	determine	VBG
9935	3618	26	its	-PRON-	PRP$
9935	3618	27	temperature	temperature	NN
9935	3618	28	.	.	.
9935	3619	1	Such	such	JJ
9935	3619	2	paper	paper	NN
9935	3619	3	will	will	MD
9935	3619	4	turn	turn	VB
9935	3619	5	a	a	DT
9935	3619	6	delicate	delicate	JJ
9935	3619	7	brown	brown	NN
9935	3619	8	in	in	IN
9935	3619	9	5	5	CD
9935	3619	10	minutes	minute	NNS
9935	3619	11	in	in	IN
9935	3619	12	a	a	DT
9935	3619	13	moderate	moderate	JJ
9935	3619	14	oven	oven	NN
9935	3619	15	,	,	,
9935	3619	16	and	and	CC
9935	3619	17	a	a	DT
9935	3619	18	deeper	deep	JJR
9935	3619	19	brown	brown	JJ
9935	3619	20	in	in	IN
9935	3619	21	4	4	CD
9935	3619	22	minutes	minute	NNS
9935	3619	23	in	in	IN
9935	3619	24	a	a	DT
9935	3619	25	hot	hot	JJ
9935	3619	26	oven	oven	NN
9935	3619	27	.	.	.
9935	3620	1	32	32	CD
9935	3620	2	.	.	.
9935	3621	1	PROPER	proper	NN
9935	3621	2	PLACING	placing	NN
9935	3621	3	OF	of	IN
9935	3621	4	THE	the	DT
9935	3621	5	MIXTURE	MIXTURE	NNP
9935	3621	6	IN	in	IN
9935	3621	7	THE	the	DT
9935	3621	8	OVEN.--As	OVEN.--As	NNP
9935	3621	9	is	be	VBZ
9935	3621	10	pointed	point	VBN
9935	3621	11	out	out	RP
9935	3621	12	in	in	IN
9935	3621	13	_	_	NNP
9935	3621	14	Essentials	Essentials	NNPS
9935	3621	15	of	of	IN
9935	3621	16	Cookery	Cookery	NNP
9935	3621	17	_	_	NNP
9935	3621	18	,	,	,
9935	3621	19	Part	Part	NNP
9935	3621	20	1	1	CD
9935	3621	21	,	,	,
9935	3621	22	the	the	DT
9935	3621	23	top	top	NN
9935	3621	24	of	of	IN
9935	3621	25	the	the	DT
9935	3621	26	oven	oven	NN
9935	3621	27	is	be	VBZ
9935	3621	28	hotter	hot	JJR
9935	3621	29	than	than	IN
9935	3621	30	the	the	DT
9935	3621	31	bottom	bottom	NN
9935	3621	32	.	.	.
9935	3622	1	This	this	DT
9935	3622	2	truth	truth	NN
9935	3622	3	and	and	CC
9935	3622	4	the	the	DT
9935	3622	5	fact	fact	NN
9935	3622	6	that	that	IN
9935	3622	7	in	in	IN
9935	3622	8	an	an	DT
9935	3622	9	oven	oven	NN
9935	3622	10	,	,	,
9935	3622	11	as	as	IN
9935	3622	12	in	in	IN
9935	3622	13	any	any	DT
9935	3622	14	other	other	JJ
9935	3622	15	space	space	NN
9935	3622	16	,	,	,
9935	3622	17	air	air	NN
9935	3622	18	expands	expand	VBZ
9935	3622	19	and	and	CC
9935	3622	20	rises	rise	VBZ
9935	3622	21	on	on	IN
9935	3622	22	becoming	become	VBG
9935	3622	23	heated	heat	VBN
9935	3622	24	,	,	,
9935	3622	25	are	be	VBP
9935	3622	26	points	point	NNS
9935	3622	27	that	that	WDT
9935	3622	28	have	have	VBP
9935	3622	29	much	much	JJ
9935	3622	30	to	to	TO
9935	3622	31	do	do	VB
9935	3622	32	with	with	IN
9935	3622	33	the	the	DT
9935	3622	34	baking	baking	NN
9935	3622	35	of	of	IN
9935	3622	36	quick	quick	JJ
9935	3622	37	breads	breads	NNP
9935	3622	38	,	,	,
9935	3622	39	for	for	IN
9935	3622	40	these	these	DT
9935	3622	41	are	be	VBP
9935	3622	42	mixtures	mixture	NNS
9935	3622	43	that	that	WDT
9935	3622	44	rise	rise	VBP
9935	3622	45	after	after	IN
9935	3622	46	being	be	VBG
9935	3622	47	placed	place	VBN
9935	3622	48	in	in	IN
9935	3622	49	the	the	DT
9935	3622	50	oven	oven	NN
9935	3622	51	.	.	.
9935	3623	1	So	so	IN
9935	3623	2	that	that	IN
9935	3623	3	they	-PRON-	PRP
9935	3623	4	may	may	MD
9935	3623	5	rise	rise	VB
9935	3623	6	properly	properly	RB
9935	3623	7	,	,	,
9935	3623	8	they	-PRON-	PRP
9935	3623	9	should	should	MD
9935	3623	10	be	be	VB
9935	3623	11	placed	place	VBN
9935	3623	12	on	on	IN
9935	3623	13	the	the	DT
9935	3623	14	bottom	bottom	NN
9935	3623	15	first	first	RB
9935	3623	16	;	;	:
9935	3623	17	then	then	RB
9935	3623	18	,	,	,
9935	3623	19	as	as	IN
9935	3623	20	they	-PRON-	PRP
9935	3623	21	become	become	VBP
9935	3623	22	heated	heated	JJ
9935	3623	23	,	,	,
9935	3623	24	they	-PRON-	PRP
9935	3623	25	will	will	MD
9935	3623	26	have	have	VB
9935	3623	27	a	a	DT
9935	3623	28	tendency	tendency	NN
9935	3623	29	to	to	TO
9935	3623	30	rise	rise	VB
9935	3623	31	as	as	IN
9935	3623	32	the	the	DT
9935	3623	33	air	air	NN
9935	3623	34	does	do	VBZ
9935	3623	35	.	.	.
9935	3624	1	If	if	IN
9935	3624	2	the	the	DT
9935	3624	3	food	food	NN
9935	3624	4	is	be	VBZ
9935	3624	5	placed	place	VBN
9935	3624	6	near	near	IN
9935	3624	7	the	the	DT
9935	3624	8	top	top	NN
9935	3624	9	first	first	RB
9935	3624	10	,	,	,
9935	3624	11	the	the	DT
9935	3624	12	heated	heat	VBN
9935	3624	13	air	air	NN
9935	3624	14	will	will	MD
9935	3624	15	be	be	VB
9935	3624	16	likely	likely	JJ
9935	3624	17	to	to	TO
9935	3624	18	press	press	VB
9935	3624	19	it	-PRON-	PRP
9935	3624	20	down	down	RP
9935	3624	21	and	and	CC
9935	3624	22	retard	retard	VB
9935	3624	23	its	-PRON-	PRP$
9935	3624	24	rising	rising	NN
9935	3624	25	.	.	.
9935	3625	1	As	as	RB
9935	3625	2	soon	soon	RB
9935	3625	3	as	as	IN
9935	3625	4	the	the	DT
9935	3625	5	rising	rise	VBG
9935	3625	6	is	be	VBZ
9935	3625	7	completed	complete	VBN
9935	3625	8	and	and	CC
9935	3625	9	the	the	DT
9935	3625	10	food	food	NN
9935	3625	11	has	have	VBZ
9935	3625	12	baked	bake	VBN
9935	3625	13	sufficiently	sufficiently	RB
9935	3625	14	on	on	IN
9935	3625	15	the	the	DT
9935	3625	16	bottom	bottom	NN
9935	3625	17	,	,	,
9935	3625	18	it	-PRON-	PRP
9935	3625	19	should	should	MD
9935	3625	20	be	be	VB
9935	3625	21	moved	move	VBN
9935	3625	22	up	up	RP
9935	3625	23	so	so	IN
9935	3625	24	that	that	IN
9935	3625	25	it	-PRON-	PRP
9935	3625	26	will	will	MD
9935	3625	27	brown	brown	VB
9935	3625	28	on	on	IN
9935	3625	29	the	the	DT
9935	3625	30	top	top	NN
9935	3625	31	.	.	.
9935	3626	1	33	33	CD
9935	3626	2	.	.	.
9935	3627	1	TESTING	test	VBG
9935	3627	2	THE	the	DT
9935	3627	3	BAKED	BAKED	NNP
9935	3627	4	MIXTURE.--Recipes	mixture.--recipe	NNS
9935	3627	5	for	for	IN
9935	3627	6	baked	baked	JJ
9935	3627	7	dishes	dish	NNS
9935	3627	8	usually	usually	RB
9935	3627	9	state	state	VBP
9935	3627	10	the	the	DT
9935	3627	11	length	length	NN
9935	3627	12	of	of	IN
9935	3627	13	time	time	NN
9935	3627	14	required	require	VBN
9935	3627	15	to	to	TO
9935	3627	16	bake	bake	VB
9935	3627	17	them	-PRON-	PRP
9935	3627	18	,	,	,
9935	3627	19	but	but	CC
9935	3627	20	such	such	JJ
9935	3627	21	directions	direction	NNS
9935	3627	22	can	can	MD
9935	3627	23	not	not	RB
9935	3627	24	always	always	RB
9935	3627	25	be	be	VB
9935	3627	26	depended	depend	VBN
9935	3627	27	on	on	IN
9935	3627	28	,	,	,
9935	3627	29	because	because	IN
9935	3627	30	the	the	DT
9935	3627	31	temperature	temperature	NN
9935	3627	32	of	of	IN
9935	3627	33	the	the	DT
9935	3627	34	oven	oven	JJ
9935	3627	35	varies	varie	NNS
9935	3627	36	at	at	IN
9935	3627	37	different	different	JJ
9935	3627	38	times	time	NNS
9935	3627	39	.	.	.
9935	3628	1	The	the	DT
9935	3628	2	best	good	JJS
9935	3628	3	way	way	NN
9935	3628	4	in	in	IN
9935	3628	5	which	which	WDT
9935	3628	6	to	to	TO
9935	3628	7	judge	judge	VB
9935	3628	8	whether	whether	IN
9935	3628	9	the	the	DT
9935	3628	10	food	food	NN
9935	3628	11	has	have	VBZ
9935	3628	12	baked	bake	VBN
9935	3628	13	the	the	DT
9935	3628	14	necessary	necessary	JJ
9935	3628	15	length	length	NN
9935	3628	16	of	of	IN
9935	3628	17	time	time	NN
9935	3628	18	is	be	VBZ
9935	3628	19	to	to	TO
9935	3628	20	apply	apply	VB
9935	3628	21	to	to	IN
9935	3628	22	it	-PRON-	PRP
9935	3628	23	one	one	CD
9935	3628	24	of	of	IN
9935	3628	25	the	the	DT
9935	3628	26	reliable	reliable	JJ
9935	3628	27	tests	test	NNS
9935	3628	28	that	that	WDT
9935	3628	29	have	have	VBP
9935	3628	30	been	be	VBN
9935	3628	31	devised	devise	VBN
9935	3628	32	for	for	IN
9935	3628	33	this	this	DT
9935	3628	34	purpose	purpose	NN
9935	3628	35	.	.	.
9935	3629	1	Probably	probably	RB
9935	3629	2	the	the	DT
9935	3629	3	most	most	RBS
9935	3629	4	satisfactory	satisfactory	JJ
9935	3629	5	test	test	NN
9935	3629	6	is	be	VBZ
9935	3629	7	to	to	TO
9935	3629	8	insert	insert	VB
9935	3629	9	a	a	DT
9935	3629	10	toothpick	toothpick	NN
9935	3629	11	as	as	RB
9935	3629	12	deep	deep	RB
9935	3629	13	as	as	IN
9935	3629	14	possible	possible	JJ
9935	3629	15	into	into	IN
9935	3629	16	the	the	DT
9935	3629	17	center	center	NN
9935	3629	18	of	of	IN
9935	3629	19	the	the	DT
9935	3629	20	loaf	loaf	NNS
9935	3629	21	.	.	.
9935	3630	1	The	the	DT
9935	3630	2	center	center	NN
9935	3630	3	,	,	,
9935	3630	4	rather	rather	RB
9935	3630	5	than	than	IN
9935	3630	6	some	some	DT
9935	3630	7	other	other	JJ
9935	3630	8	part	part	NN
9935	3630	9	of	of	IN
9935	3630	10	the	the	DT
9935	3630	11	loaf	loaf	NN
9935	3630	12	,	,	,
9935	3630	13	is	be	VBZ
9935	3630	14	the	the	DT
9935	3630	15	place	place	NN
9935	3630	16	where	where	WRB
9935	3630	17	the	the	DT
9935	3630	18	testing	testing	NN
9935	3630	19	should	should	MD
9935	3630	20	be	be	VB
9935	3630	21	done	do	VBN
9935	3630	22	,	,	,
9935	3630	23	because	because	IN
9935	3630	24	the	the	DT
9935	3630	25	heat	heat	NN
9935	3630	26	penetrates	penetrate	VBZ
9935	3630	27	a	a	DT
9935	3630	28	mixture	mixture	NN
9935	3630	29	from	from	IN
9935	3630	30	the	the	DT
9935	3630	31	outside	outside	NN
9935	3630	32	and	and	CC
9935	3630	33	the	the	DT
9935	3630	34	center	center	NN
9935	3630	35	is	be	VBZ
9935	3630	36	therefore	therefore	RB
9935	3630	37	the	the	DT
9935	3630	38	last	last	JJ
9935	3630	39	part	part	NN
9935	3630	40	to	to	TO
9935	3630	41	bake	bake	VB
9935	3630	42	.	.	.
9935	3631	1	If	if	IN
9935	3631	2	the	the	DT
9935	3631	3	toothpick	toothpick	NN
9935	3631	4	comes	come	VBZ
9935	3631	5	out	out	RP
9935	3631	6	without	without	IN
9935	3631	7	particles	particle	NNS
9935	3631	8	of	of	IN
9935	3631	9	dough	dough	NN
9935	3631	10	adhering	adhere	VBG
9935	3631	11	,	,	,
9935	3631	12	the	the	DT
9935	3631	13	mixture	mixture	NN
9935	3631	14	is	be	VBZ
9935	3631	15	sufficiently	sufficiently	RB
9935	3631	16	baked	bake	VBN
9935	3631	17	in	in	IN
9935	3631	18	that	that	DT
9935	3631	19	place	place	NN
9935	3631	20	and	and	CC
9935	3631	21	consequently	consequently	RB
9935	3631	22	throughout	throughout	IN
9935	3631	23	the	the	DT
9935	3631	24	loaf	loaf	NNS
9935	3631	25	.	.	.
9935	3632	1	In	in	IN
9935	3632	2	case	case	NN
9935	3632	3	the	the	DT
9935	3632	4	dough	dough	NN
9935	3632	5	sticks	stick	VBZ
9935	3632	6	to	to	IN
9935	3632	7	the	the	DT
9935	3632	8	toothpick	toothpick	NN
9935	3632	9	,	,	,
9935	3632	10	the	the	DT
9935	3632	11	baking	baking	NN
9935	3632	12	is	be	VBZ
9935	3632	13	not	not	RB
9935	3632	14	completed	complete	VBN
9935	3632	15	and	and	CC
9935	3632	16	will	will	MD
9935	3632	17	have	have	VB
9935	3632	18	to	to	TO
9935	3632	19	be	be	VB
9935	3632	20	continued	continue	VBN
9935	3632	21	.	.	.
9935	3633	1	Since	since	IN
9935	3633	2	this	this	DT
9935	3633	3	is	be	VBZ
9935	3633	4	a	a	DT
9935	3633	5	test	test	NN
9935	3633	6	that	that	WDT
9935	3633	7	is	be	VBZ
9935	3633	8	frequently	frequently	RB
9935	3633	9	used	use	VBN
9935	3633	10	,	,	,
9935	3633	11	a	a	DT
9935	3633	12	supply	supply	NN
9935	3633	13	of	of	IN
9935	3633	14	toothpicks	toothpick	NNS
9935	3633	15	,	,	,
9935	3633	16	preferably	preferably	RB
9935	3633	17	round	round	JJ
9935	3633	18	ones	one	NNS
9935	3633	19	,	,	,
9935	3633	20	should	should	MD
9935	3633	21	be	be	VB
9935	3633	22	kept	keep	VBN
9935	3633	23	in	in	IN
9935	3633	24	a	a	DT
9935	3633	25	handy	handy	JJ
9935	3633	26	place	place	NN
9935	3633	27	near	near	IN
9935	3633	28	the	the	DT
9935	3633	29	stove	stove	NN
9935	3633	30	.	.	.
9935	3634	1	Another	another	DT
9935	3634	2	fairly	fairly	RB
9935	3634	3	accurate	accurate	JJ
9935	3634	4	means	mean	NNS
9935	3634	5	of	of	IN
9935	3634	6	testing	test	VBG
9935	3634	7	baked	bake	VBN
9935	3634	8	mixtures	mixture	NNS
9935	3634	9	that	that	WDT
9935	3634	10	do	do	VBP
9935	3634	11	not	not	RB
9935	3634	12	form	form	VB
9935	3634	13	a	a	DT
9935	3634	14	very	very	RB
9935	3634	15	hard	hard	JJ
9935	3634	16	crust	crust	NN
9935	3634	17	consists	consist	VBZ
9935	3634	18	in	in	IN
9935	3634	19	making	make	VBG
9935	3634	20	a	a	DT
9935	3634	21	dent	dent	NN
9935	3634	22	in	in	IN
9935	3634	23	the	the	DT
9935	3634	24	center	center	NN
9935	3634	25	with	with	IN
9935	3634	26	the	the	DT
9935	3634	27	finger	finger	NN
9935	3634	28	.	.	.
9935	3635	1	If	if	IN
9935	3635	2	the	the	DT
9935	3635	3	dent	dent	NN
9935	3635	4	remains	remain	VBZ
9935	3635	5	,	,	,
9935	3635	6	the	the	DT
9935	3635	7	baking	baking	NN
9935	3635	8	must	must	MD
9935	3635	9	be	be	VB
9935	3635	10	continued	continue	VBN
9935	3635	11	,	,	,
9935	3635	12	but	but	CC
9935	3635	13	if	if	IN
9935	3635	14	it	-PRON-	PRP
9935	3635	15	springs	spring	VBZ
9935	3635	16	back	back	RB
9935	3635	17	into	into	IN
9935	3635	18	place	place	NN
9935	3635	19	,	,	,
9935	3635	20	the	the	DT
9935	3635	21	baking	baking	NN
9935	3635	22	is	be	VBZ
9935	3635	23	completed	complete	VBN
9935	3635	24	.	.	.
9935	3636	1	SERVING	serve	VBG
9935	3636	2	HOT	HOT	NNP
9935	3636	3	BREADS	BREADS	NNP
9935	3636	4	34	34	CD
9935	3636	5	.	.	.
9935	3637	1	Hot	hot	JJ
9935	3637	2	breads	bread	NNS
9935	3637	3	,	,	,
9935	3637	4	in	in	IN
9935	3637	5	contrast	contrast	NN
9935	3637	6	with	with	IN
9935	3637	7	yeast	yeast	NN
9935	3637	8	breads	breads	NNP
9935	3637	9	,	,	,
9935	3637	10	are	be	VBP
9935	3637	11	intended	intend	VBN
9935	3637	12	to	to	TO
9935	3637	13	be	be	VB
9935	3637	14	eaten	eat	VBN
9935	3637	15	hot	hot	JJ
9935	3637	16	,	,	,
9935	3637	17	and	and	CC
9935	3637	18	,	,	,
9935	3637	19	to	to	TO
9935	3637	20	be	be	VB
9935	3637	21	most	most	RBS
9935	3637	22	satisfactory	satisfactory	JJ
9935	3637	23	,	,	,
9935	3637	24	should	should	MD
9935	3637	25	be	be	VB
9935	3637	26	served	serve	VBN
9935	3637	27	as	as	RB
9935	3637	28	soon	soon	RB
9935	3637	29	as	as	IN
9935	3637	30	possible	possible	JJ
9935	3637	31	after	after	IN
9935	3637	32	they	-PRON-	PRP
9935	3637	33	are	be	VBP
9935	3637	34	baked	bake	VBN
9935	3637	35	.	.	.
9935	3638	1	They	-PRON-	PRP
9935	3638	2	usually	usually	RB
9935	3638	3	take	take	VBP
9935	3638	4	the	the	DT
9935	3638	5	place	place	NN
9935	3638	6	of	of	IN
9935	3638	7	bread	bread	NN
9935	3638	8	in	in	IN
9935	3638	9	the	the	DT
9935	3638	10	meal	meal	NN
9935	3638	11	for	for	IN
9935	3638	12	which	which	WDT
9935	3638	13	they	-PRON-	PRP
9935	3638	14	are	be	VBP
9935	3638	15	served	serve	VBN
9935	3638	16	,	,	,
9935	3638	17	but	but	CC
9935	3638	18	there	there	EX
9935	3638	19	are	be	VBP
9935	3638	20	various	various	JJ
9935	3638	21	ways	way	NNS
9935	3638	22	of	of	IN
9935	3638	23	using	use	VBG
9935	3638	24	them	-PRON-	PRP
9935	3638	25	whereby	whereby	WRB
9935	3638	26	variety	variety	NN
9935	3638	27	is	be	VBZ
9935	3638	28	given	give	VBN
9935	3638	29	to	to	IN
9935	3638	30	them	-PRON-	PRP
9935	3638	31	and	and	CC
9935	3638	32	to	to	IN
9935	3638	33	the	the	DT
9935	3638	34	meal	meal	NN
9935	3638	35	.	.	.
9935	3639	1	A	a	DT
9935	3639	2	favorite	favorite	JJ
9935	3639	3	combination	combination	NN
9935	3639	4	with	with	IN
9935	3639	5	many	many	JJ
9935	3639	6	persons	person	NNS
9935	3639	7	is	be	VBZ
9935	3639	8	hot	hot	JJ
9935	3639	9	biscuits	biscuit	NNS
9935	3639	10	or	or	CC
9935	3639	11	muffins	muffin	NNS
9935	3639	12	served	serve	VBD
9935	3639	13	with	with	IN
9935	3639	14	honey	honey	NN
9935	3639	15	.	.	.
9935	3640	1	If	if	IN
9935	3640	2	honey	honey	NN
9935	3640	3	is	be	VBZ
9935	3640	4	not	not	RB
9935	3640	5	available	available	JJ
9935	3640	6	,	,	,
9935	3640	7	jam	jam	NNP
9935	3640	8	,	,	,
9935	3640	9	preserves	preserve	NNS
9935	3640	10	,	,	,
9935	3640	11	or	or	CC
9935	3640	12	sirup	sirup	NN
9935	3640	13	may	may	MD
9935	3640	14	be	be	VB
9935	3640	15	substituted	substitute	VBN
9935	3640	16	to	to	IN
9935	3640	17	advantage	advantage	VB
9935	3640	18	.	.	.
9935	3641	1	A	a	DT
9935	3641	2	mixture	mixture	NN
9935	3641	3	made	make	VBN
9935	3641	4	like	like	IN
9935	3641	5	baking	baking	NN
9935	3641	6	-	-	HYPH
9935	3641	7	powder	powder	NN
9935	3641	8	biscuits	biscuit	NNS
9935	3641	9	and	and	CC
9935	3641	10	baked	bake	VBD
9935	3641	11	or	or	CC
9935	3641	12	steamed	steam	VBN
9935	3641	13	is	be	VBZ
9935	3641	14	especially	especially	RB
9935	3641	15	good	good	JJ
9935	3641	16	when	when	WRB
9935	3641	17	served	serve	VBN
9935	3641	18	with	with	IN
9935	3641	19	chicken	chicken	NN
9935	3641	20	or	or	CC
9935	3641	21	meat	meat	NN
9935	3641	22	stew	stew	NN
9935	3641	23	poured	pour	VBD
9935	3641	24	over	over	IN
9935	3641	25	it	-PRON-	PRP
9935	3641	26	.	.	.
9935	3642	1	The	the	DT
9935	3642	2	same	same	JJ
9935	3642	3	mixture	mixture	NN
9935	3642	4	sweetened	sweeten	VBD
9935	3642	5	and	and	CC
9935	3642	6	made	make	VBD
9935	3642	7	a	a	DT
9935	3642	8	trifle	trifle	NN
9935	3642	9	richer	rich	JJR
9935	3642	10	may	may	MD
9935	3642	11	be	be	VB
9935	3642	12	served	serve	VBN
9935	3642	13	with	with	IN
9935	3642	14	fruit	fruit	NN
9935	3642	15	and	and	CC
9935	3642	16	cream	cream	NN
9935	3642	17	for	for	IN
9935	3642	18	short	short	JJ
9935	3642	19	cake	cake	NN
9935	3642	20	.	.	.
9935	3643	1	For	for	IN
9935	3643	2	afternoon	afternoon	NN
9935	3643	3	tea	tea	NN
9935	3643	4	,	,	,
9935	3643	5	tiny	tiny	JJ
9935	3643	6	muffins	muffin	NNS
9935	3643	7	and	and	CC
9935	3643	8	biscuits	biscuit	NNS
9935	3643	9	about	about	IN
9935	3643	10	the	the	DT
9935	3643	11	size	size	NN
9935	3643	12	of	of	IN
9935	3643	13	a	a	DT
9935	3643	14	50-cent	50-cent	CD
9935	3643	15	piece	piece	NN
9935	3643	16	are	be	VBP
9935	3643	17	very	very	RB
9935	3643	18	attractive	attractive	JJ
9935	3643	19	.	.	.
9935	3644	1	Then	then	RB
9935	3644	2	,	,	,
9935	3644	3	too	too	RB
9935	3644	4	,	,	,
9935	3644	5	if	if	IN
9935	3644	6	they	-PRON-	PRP
9935	3644	7	are	be	VBP
9935	3644	8	split	split	VBN
9935	3644	9	and	and	CC
9935	3644	10	buttered	butter	VBN
9935	3644	11	,	,	,
9935	3644	12	they	-PRON-	PRP
9935	3644	13	may	may	MD
9935	3644	14	be	be	VB
9935	3644	15	served	serve	VBN
9935	3644	16	with	with	IN
9935	3644	17	salad	salad	NN
9935	3644	18	for	for	IN
9935	3644	19	a	a	DT
9935	3644	20	light	light	JJ
9935	3644	21	luncheon	luncheon	NN
9935	3644	22	.	.	.
9935	3645	1	Hot	hot	JJ
9935	3645	2	breads	bread	NNS
9935	3645	3	baked	bake	VBD
9935	3645	4	in	in	IN
9935	3645	5	the	the	DT
9935	3645	6	form	form	NN
9935	3645	7	of	of	IN
9935	3645	8	a	a	DT
9935	3645	9	loaf	loaf	NN
9935	3645	10	require	require	VBP
9935	3645	11	some	some	DT
9935	3645	12	attention	attention	NN
9935	3645	13	as	as	RB
9935	3645	14	far	far	RB
9935	3645	15	as	as	IN
9935	3645	16	preparing	prepare	VBG
9935	3645	17	them	-PRON-	PRP
9935	3645	18	for	for	IN
9935	3645	19	the	the	DT
9935	3645	20	table	table	NN
9935	3645	21	is	be	VBZ
9935	3645	22	concerned	concern	VBN
9935	3645	23	.	.	.
9935	3646	1	Gingerbread	gingerbread	NN
9935	3646	2	and	and	CC
9935	3646	3	corn	corn	NN
9935	3646	4	cake	cake	NN
9935	3646	5	are	be	VBP
9935	3646	6	better	well	JJR
9935	3646	7	if	if	IN
9935	3646	8	they	-PRON-	PRP
9935	3646	9	are	be	VBP
9935	3646	10	broken	break	VBN
9935	3646	11	rather	rather	RB
9935	3646	12	than	than	IN
9935	3646	13	cut	cut	VB
9935	3646	14	while	while	RB
9935	3646	15	hot	hot	JJ
9935	3646	16	.	.	.
9935	3647	1	In	in	IN
9935	3647	2	case	case	NN
9935	3647	3	they	-PRON-	PRP
9935	3647	4	are	be	VBP
9935	3647	5	preferred	prefer	VBN
9935	3647	6	cut	cut	VBN
9935	3647	7	,	,	,
9935	3647	8	a	a	DT
9935	3647	9	sharp	sharp	JJ
9935	3647	10	knife	knife	NN
9935	3647	11	should	should	MD
9935	3647	12	be	be	VB
9935	3647	13	employed	employ	VBN
9935	3647	14	,	,	,
9935	3647	15	and	and	CC
9935	3647	16	,	,	,
9935	3647	17	to	to	TO
9935	3647	18	obtain	obtain	VB
9935	3647	19	slices	slice	NNS
9935	3647	20	that	that	WDT
9935	3647	21	have	have	VBP
9935	3647	22	a	a	DT
9935	3647	23	good	good	JJ
9935	3647	24	appearance	appearance	NN
9935	3647	25	,	,	,
9935	3647	26	the	the	DT
9935	3647	27	knife	knife	NN
9935	3647	28	should	should	MD
9935	3647	29	be	be	VB
9935	3647	30	heated	heat	VBN
9935	3647	31	and	and	CC
9935	3647	32	the	the	DT
9935	3647	33	cutting	cutting	NN
9935	3647	34	done	do	VBN
9935	3647	35	before	before	IN
9935	3647	36	it	-PRON-	PRP
9935	3647	37	cools	cool	VBZ
9935	3647	38	.	.	.
9935	3648	1	Usually	usually	RB
9935	3648	2	,	,	,
9935	3648	3	gingerbread	gingerbread	NN
9935	3648	4	is	be	VBZ
9935	3648	5	served	serve	VBN
9935	3648	6	plain	plain	JJ
9935	3648	7	,	,	,
9935	3648	8	but	but	CC
9935	3648	9	the	the	DT
9935	3648	10	addition	addition	NN
9935	3648	11	of	of	IN
9935	3648	12	icing	ice	VBG
9935	3648	13	improves	improve	VBZ
9935	3648	14	it	-PRON-	PRP
9935	3648	15	considerably	considerably	RB
9935	3648	16	and	and	CC
9935	3648	17	provides	provide	VBZ
9935	3648	18	a	a	DT
9935	3648	19	simple	simple	JJ
9935	3648	20	cake	cake	NN
9935	3648	21	that	that	WDT
9935	3648	22	can	can	MD
9935	3648	23	be	be	VB
9935	3648	24	used	use	VBN
9935	3648	25	for	for	IN
9935	3648	26	dessert	dessert	NN
9935	3648	27	.	.	.
9935	3649	1	*	*	NFP
9935	3649	2	*	*	NFP
9935	3649	3	*	*	NFP
9935	3649	4	*	*	NFP
9935	3649	5	*	*	NFP
9935	3649	6	RECIPES	recipe	NNS
9935	3649	7	FOR	for	IN
9935	3649	8	HOT	hot	JJ
9935	3649	9	BREADS	BREADS	NNP
9935	3649	10	POPOVER	popover	NN
9935	3649	11	RECIPES	RECIPES	NNP
9935	3649	12	35	35	CD
9935	3649	13	.	.	.
9935	3650	1	POPOVERS.--A	popovers.--a	LS
9935	3650	2	delightful	delightful	JJ
9935	3650	3	change	change	NN
9935	3650	4	from	from	IN
9935	3650	5	the	the	DT
9935	3650	6	puffs	puff	NNS
9935	3650	7	,	,	,
9935	3650	8	muffins	muffin	NNS
9935	3650	9	,	,	,
9935	3650	10	and	and	CC
9935	3650	11	biscuits	biscuit	NNS
9935	3650	12	that	that	WDT
9935	3650	13	are	be	VBP
9935	3650	14	usually	usually	RB
9935	3650	15	served	serve	VBN
9935	3650	16	for	for	IN
9935	3650	17	breakfast	breakfast	NN
9935	3650	18	or	or	CC
9935	3650	19	luncheon	luncheon	NN
9935	3650	20	is	be	VBZ
9935	3650	21	afforded	afford	VBN
9935	3650	22	by	by	IN
9935	3650	23	means	mean	NNS
9935	3650	24	of	of	IN
9935	3650	25	popovers	popover	NNS
9935	3650	26	,	,	,
9935	3650	27	one	one	CD
9935	3650	28	of	of	IN
9935	3650	29	which	which	WDT
9935	3650	30	is	be	VBZ
9935	3650	31	illustrated	illustrate	VBN
9935	3650	32	in	in	IN
9935	3650	33	Fig	Fig	NNP
9935	3650	34	.	.	.
9935	3651	1	6	6	CD
9935	3651	2	.	.	.
9935	3652	1	Popovers	popover	NNS
9935	3652	2	are	be	VBP
9935	3652	3	not	not	RB
9935	3652	4	difficult	difficult	JJ
9935	3652	5	to	to	TO
9935	3652	6	make	make	VB
9935	3652	7	.	.	.
9935	3653	1	For	for	IN
9935	3653	2	them	-PRON-	PRP
9935	3653	3	is	be	VBZ
9935	3653	4	required	require	VBN
9935	3653	5	a	a	DT
9935	3653	6	thin	thin	JJ
9935	3653	7	batter	batter	NN
9935	3653	8	in	in	IN
9935	3653	9	equal	equal	JJ
9935	3653	10	proportions	proportion	NNS
9935	3653	11	of	of	IN
9935	3653	12	liquid	liquid	NN
9935	3653	13	and	and	CC
9935	3653	14	flour	flour	NN
9935	3653	15	.	.	.
9935	3654	1	In	in	IN
9935	3654	2	giving	give	VBG
9935	3654	3	the	the	DT
9935	3654	4	method	method	NN
9935	3654	5	for	for	IN
9935	3654	6	mixing	mix	VBG
9935	3654	7	popovers	popover	NNS
9935	3654	8	,	,	,
9935	3654	9	some	some	DT
9935	3654	10	of	of	IN
9935	3654	11	the	the	DT
9935	3654	12	older	old	JJR
9935	3654	13	cook	cook	NN
9935	3654	14	books	book	NNS
9935	3654	15	recommend	recommend	VB
9935	3654	16	beating	beat	VBG
9935	3654	17	for	for	IN
9935	3654	18	5	5	CD
9935	3654	19	minutes	minute	NNS
9935	3654	20	just	just	RB
9935	3654	21	before	before	IN
9935	3654	22	they	-PRON-	PRP
9935	3654	23	are	be	VBP
9935	3654	24	baked	baked	JJ
9935	3654	25	,	,	,
9935	3654	26	because	because	IN
9935	3654	27	the	the	DT
9935	3654	28	lightness	lightness	NN
9935	3654	29	was	be	VBD
9935	3654	30	formerly	formerly	RB
9935	3654	31	supposed	suppose	VBN
9935	3654	32	to	to	TO
9935	3654	33	be	be	VB
9935	3654	34	due	due	IN
9935	3654	35	to	to	IN
9935	3654	36	the	the	DT
9935	3654	37	air	air	NN
9935	3654	38	that	that	WDT
9935	3654	39	is	be	VBZ
9935	3654	40	incorporated	incorporate	VBN
9935	3654	41	by	by	IN
9935	3654	42	this	this	DT
9935	3654	43	beating	beating	NN
9935	3654	44	.	.	.
9935	3655	1	It	-PRON-	PRP
9935	3655	2	is	be	VBZ
9935	3655	3	possible	possible	JJ
9935	3655	4	,	,	,
9935	3655	5	however	however	RB
9935	3655	6	,	,	,
9935	3655	7	to	to	TO
9935	3655	8	make	make	VB
9935	3655	9	very	very	RB
9935	3655	10	light	light	JJ
9935	3655	11	popovers	popover	NNS
9935	3655	12	with	with	IN
9935	3655	13	only	only	RB
9935	3655	14	enough	enough	JJ
9935	3655	15	beating	beating	NN
9935	3655	16	to	to	TO
9935	3655	17	mix	mix	VB
9935	3655	18	the	the	DT
9935	3655	19	ingredients	ingredient	NNS
9935	3655	20	thoroughly	thoroughly	RB
9935	3655	21	,	,	,
9935	3655	22	and	and	CC
9935	3655	23	it	-PRON-	PRP
9935	3655	24	is	be	VBZ
9935	3655	25	now	now	RB
9935	3655	26	known	know	VBN
9935	3655	27	that	that	IN
9935	3655	28	the	the	DT
9935	3655	29	rising	rise	VBG
9935	3655	30	is	be	VBZ
9935	3655	31	due	due	JJ
9935	3655	32	to	to	IN
9935	3655	33	the	the	DT
9935	3655	34	expansion	expansion	NN
9935	3655	35	of	of	IN
9935	3655	36	water	water	NN
9935	3655	37	into	into	IN
9935	3655	38	steam	steam	NN
9935	3655	39	in	in	IN
9935	3655	40	the	the	DT
9935	3655	41	mixture	mixture	NN
9935	3655	42	.	.	.
9935	3656	1	This	this	DT
9935	3656	2	knowledge	knowledge	NN
9935	3656	3	is	be	VBZ
9935	3656	4	useful	useful	JJ
9935	3656	5	in	in	IN
9935	3656	6	that	that	IN
9935	3656	7	it	-PRON-	PRP
9935	3656	8	saves	save	VBZ
9935	3656	9	time	time	NN
9935	3656	10	and	and	CC
9935	3656	11	energy	energy	NN
9935	3656	12	.	.	.
9935	3657	1	POPOVERS	POPOVERS	NNP
9935	3657	2	(	(	-LRB-
9935	3657	3	Sufficient	sufficient	JJ
9935	3657	4	to	to	TO
9935	3657	5	Serve	serve	VB
9935	3657	6	Six	six	CD
9935	3657	7	)	)	-RRB-
9935	3657	8	1	1	CD
9935	3657	9	c.	c.	NN
9935	3657	10	flour	flour	NN
9935	3657	11	1/4	1/4	CD
9935	3657	12	tsp	tsp	NN
9935	3657	13	.	.	.
9935	3658	1	salt	salt	NN
9935	3658	2	1	1	CD
9935	3658	3	c.	c.	NN
9935	3658	4	milk	milk	NN
9935	3658	5	1	1	CD
9935	3658	6	egg	egg	NN
9935	3658	7	Mix	mix	VB
9935	3658	8	the	the	DT
9935	3658	9	flour	flour	NN
9935	3658	10	,	,	,
9935	3658	11	salt	salt	NN
9935	3658	12	,	,	,
9935	3658	13	and	and	CC
9935	3658	14	milk	milk	NN
9935	3658	15	in	in	IN
9935	3658	16	a	a	DT
9935	3658	17	bowl	bowl	NN
9935	3658	18	,	,	,
9935	3658	19	and	and	CC
9935	3658	20	then	then	RB
9935	3658	21	drop	drop	VB
9935	3658	22	in	in	RP
9935	3658	23	the	the	DT
9935	3658	24	unbeaten	unbeaten	JJ
9935	3658	25	egg	egg	NN
9935	3658	26	.	.	.
9935	3659	1	Beat	beat	VB
9935	3659	2	all	all	DT
9935	3659	3	with	with	IN
9935	3659	4	a	a	DT
9935	3659	5	rotary	rotary	JJ
9935	3659	6	egg	egg	NN
9935	3659	7	beater	beater	NN
9935	3659	8	until	until	IN
9935	3659	9	the	the	DT
9935	3659	10	mixture	mixture	NN
9935	3659	11	is	be	VBZ
9935	3659	12	perfectly	perfectly	RB
9935	3659	13	smooth	smooth	JJ
9935	3659	14	and	and	CC
9935	3659	15	free	free	JJ
9935	3659	16	from	from	IN
9935	3659	17	lumps	lump	NNS
9935	3659	18	.	.	.
9935	3660	1	Grease	grease	NN
9935	3660	2	and	and	CC
9935	3660	3	warm	warm	JJ
9935	3660	4	gem	gem	NN
9935	3660	5	irons	iron	NNS
9935	3660	6	or	or	CC
9935	3660	7	popover	popover	NN
9935	3660	8	cups	cup	NNS
9935	3660	9	.	.	.
9935	3661	1	Then	then	RB
9935	3661	2	fill	fill	VB
9935	3661	3	them	-PRON-	PRP
9935	3661	4	about	about	RB
9935	3661	5	two	two	CD
9935	3661	6	-	-	HYPH
9935	3661	7	thirds	third	NNS
9935	3661	8	full	full	JJ
9935	3661	9	of	of	IN
9935	3661	10	the	the	DT
9935	3661	11	popover	popover	NN
9935	3661	12	batter	batter	NN
9935	3661	13	.	.	.
9935	3662	1	Bake	bake	VB
9935	3662	2	in	in	IN
9935	3662	3	a	a	DT
9935	3662	4	moderate	moderate	JJ
9935	3662	5	oven	oven	NN
9935	3662	6	for	for	IN
9935	3662	7	about	about	RB
9935	3662	8	45	45	CD
9935	3662	9	minutes	minute	NNS
9935	3662	10	or	or	CC
9935	3662	11	until	until	IN
9935	3662	12	the	the	DT
9935	3662	13	popovers	popover	NNS
9935	3662	14	can	can	MD
9935	3662	15	be	be	VB
9935	3662	16	lifted	lift	VBN
9935	3662	17	from	from	IN
9935	3662	18	the	the	DT
9935	3662	19	cups	cup	NNS
9935	3662	20	and	and	CC
9935	3662	21	do	do	VBP
9935	3662	22	not	not	RB
9935	3662	23	shrink	shrink	VB
9935	3662	24	when	when	WRB
9935	3662	25	removed	remove	VBN
9935	3662	26	from	from	IN
9935	3662	27	the	the	DT
9935	3662	28	oven	oven	NN
9935	3662	29	.	.	.
9935	3663	1	[	[	-LRB-
9935	3663	2	Illustration	illustration	NN
9935	3663	3	:	:	:
9935	3663	4	FIG	FIG	NNP
9935	3663	5	.	.	.
9935	3664	1	6	6	LS
9935	3664	2	.	.	.
9935	3664	3	]	]	-RRB-
9935	3665	1	36	36	CD
9935	3665	2	.	.	.
9935	3666	1	POPOVERS	popover	NNS
9935	3666	2	WITH	with	IN
9935	3666	3	FRUIT.--Popovers	fruit.--popover	NNS
9935	3666	4	made	make	VBN
9935	3666	5	according	accord	VBG
9935	3666	6	to	to	IN
9935	3666	7	the	the	DT
9935	3666	8	preceding	precede	VBG
9935	3666	9	recipe	recipe	NN
9935	3666	10	are	be	VBP
9935	3666	11	particularly	particularly	RB
9935	3666	12	good	good	JJ
9935	3666	13	if	if	IN
9935	3666	14	fruit	fruit	NN
9935	3666	15	is	be	VBZ
9935	3666	16	added	add	VBN
9935	3666	17	to	to	IN
9935	3666	18	them	-PRON-	PRP
9935	3666	19	.	.	.
9935	3667	1	To	to	TO
9935	3667	2	add	add	VB
9935	3667	3	the	the	DT
9935	3667	4	fruit	fruit	NN
9935	3667	5	,	,	,
9935	3667	6	cut	cut	VB
9935	3667	7	a	a	DT
9935	3667	8	slit	slit	NN
9935	3667	9	in	in	IN
9935	3667	10	the	the	DT
9935	3667	11	side	side	NN
9935	3667	12	of	of	IN
9935	3667	13	the	the	DT
9935	3667	14	popovers	popover	NNS
9935	3667	15	as	as	RB
9935	3667	16	soon	soon	RB
9935	3667	17	as	as	IN
9935	3667	18	they	-PRON-	PRP
9935	3667	19	are	be	VBP
9935	3667	20	removed	remove	VBN
9935	3667	21	from	from	IN
9935	3667	22	the	the	DT
9935	3667	23	oven	oven	NN
9935	3667	24	and	and	CC
9935	3667	25	insert	insert	VB
9935	3667	26	a	a	DT
9935	3667	27	few	few	JJ
9935	3667	28	spoonfuls	spoonful	NNS
9935	3667	29	of	of	IN
9935	3667	30	apple	apple	NN
9935	3667	31	sauce	sauce	NN
9935	3667	32	,	,	,
9935	3667	33	marmalade	marmalade	NN
9935	3667	34	,	,	,
9935	3667	35	preserves	preserve	NNS
9935	3667	36	,	,	,
9935	3667	37	jelly	jelly	RB
9935	3667	38	,	,	,
9935	3667	39	or	or	CC
9935	3667	40	canned	can	VBN
9935	3667	41	fruit	fruit	NN
9935	3667	42	.	.	.
9935	3668	1	These	these	DT
9935	3668	2	may	may	MD
9935	3668	3	be	be	VB
9935	3668	4	served	serve	VBN
9935	3668	5	either	either	CC
9935	3668	6	warm	warm	JJ
9935	3668	7	or	or	CC
9935	3668	8	cold	cold	JJ
9935	3668	9	as	as	IN
9935	3668	10	a	a	DT
9935	3668	11	breakfast	breakfast	NN
9935	3668	12	dish	dish	NN
9935	3668	13	,	,	,
9935	3668	14	or	or	CC
9935	3668	15	they	-PRON-	PRP
9935	3668	16	may	may	MD
9935	3668	17	be	be	VB
9935	3668	18	sprinkled	sprinkle	VBN
9935	3668	19	with	with	IN
9935	3668	20	powdered	powdered	JJ
9935	3668	21	sugar	sugar	NN
9935	3668	22	and	and	CC
9935	3668	23	served	serve	VBD
9935	3668	24	with	with	IN
9935	3668	25	cream	cream	NN
9935	3668	26	for	for	IN
9935	3668	27	a	a	DT
9935	3668	28	dessert	dessert	NN
9935	3668	29	or	or	CC
9935	3668	30	a	a	DT
9935	3668	31	luncheon	luncheon	NN
9935	3668	32	dish	dish	NN
9935	3668	33	.	.	.
9935	3669	1	37	37	CD
9935	3669	2	.	.	.
9935	3670	1	NUT	NUT	NNP
9935	3670	2	PUFFS.--An	puffs.--an	VBP
9935	3670	3	example	example	NN
9935	3670	4	of	of	IN
9935	3670	5	a	a	DT
9935	3670	6	thin	thin	JJ
9935	3670	7	batter	batter	NN
9935	3670	8	not	not	RB
9935	3670	9	in	in	IN
9935	3670	10	equal	equal	JJ
9935	3670	11	proportions	proportion	NNS
9935	3670	12	of	of	IN
9935	3670	13	liquid	liquid	NN
9935	3670	14	and	and	CC
9935	3670	15	flour	flour	NN
9935	3670	16	is	be	VBZ
9935	3670	17	afforded	afford	VBN
9935	3670	18	by	by	IN
9935	3670	19	nut	nut	NNP
9935	3670	20	puffs	puff	NNS
9935	3670	21	.	.	.
9935	3671	1	In	in	IN
9935	3671	2	hot	hot	JJ
9935	3671	3	breads	bread	NNS
9935	3671	4	of	of	IN
9935	3671	5	this	this	DT
9935	3671	6	kind	kind	NN
9935	3671	7	,	,	,
9935	3671	8	aeration	aeration	NN
9935	3671	9	is	be	VBZ
9935	3671	10	used	use	VBN
9935	3671	11	as	as	IN
9935	3671	12	the	the	DT
9935	3671	13	leavening	leavening	JJ
9935	3671	14	agent	agent	NN
9935	3671	15	.	.	.
9935	3672	1	In	in	IN
9935	3672	2	order	order	NN
9935	3672	3	to	to	TO
9935	3672	4	assist	assist	VB
9935	3672	5	with	with	IN
9935	3672	6	the	the	DT
9935	3672	7	incorporation	incorporation	NN
9935	3672	8	of	of	IN
9935	3672	9	air	air	NN
9935	3672	10	,	,	,
9935	3672	11	the	the	DT
9935	3672	12	egg	egg	NNP
9935	3672	13	yolk	yolk	NNP
9935	3672	14	is	be	VBZ
9935	3672	15	well	well	RB
9935	3672	16	beaten	beat	VBN
9935	3672	17	before	before	IN
9935	3672	18	it	-PRON-	PRP
9935	3672	19	is	be	VBZ
9935	3672	20	added	add	VBN
9935	3672	21	;	;	:
9935	3672	22	but	but	CC
9935	3672	23	the	the	DT
9935	3672	24	greater	great	JJR
9935	3672	25	part	part	NN
9935	3672	26	of	of	IN
9935	3672	27	the	the	DT
9935	3672	28	lightness	lightness	NN
9935	3672	29	that	that	WDT
9935	3672	30	is	be	VBZ
9935	3672	31	produced	produce	VBN
9935	3672	32	is	be	VBZ
9935	3672	33	due	due	JJ
9935	3672	34	to	to	IN
9935	3672	35	the	the	DT
9935	3672	36	egg	egg	NNP
9935	3672	37	white	white	NNP
9935	3672	38	,	,	,
9935	3672	39	which	which	WDT
9935	3672	40	is	be	VBZ
9935	3672	41	beaten	beat	VBN
9935	3672	42	and	and	CC
9935	3672	43	folded	fold	VBN
9935	3672	44	in	in	IN
9935	3672	45	last	last	JJ
9935	3672	46	.	.	.
9935	3673	1	The	the	DT
9935	3673	2	addition	addition	NN
9935	3673	3	of	of	IN
9935	3673	4	nuts	nut	NNS
9935	3673	5	to	to	IN
9935	3673	6	a	a	DT
9935	3673	7	batter	batter	NN
9935	3673	8	of	of	IN
9935	3673	9	this	this	DT
9935	3673	10	kind	kind	NN
9935	3673	11	considerably	considerably	RB
9935	3673	12	increases	increase	VBZ
9935	3673	13	its	-PRON-	PRP$
9935	3673	14	food	food	NN
9935	3673	15	value	value	NN
9935	3673	16	.	.	.
9935	3674	1	NUT	NUT	NNP
9935	3674	2	PUFFS	PUFFS	NNP
9935	3674	3	(	(	-LRB-
9935	3674	4	Sufficient	sufficient	JJ
9935	3674	5	to	to	TO
9935	3674	6	Serve	serve	VB
9935	3674	7	Six	six	CD
9935	3674	8	)	)	-RRB-
9935	3674	9	1	1	CD
9935	3674	10	-	-	SYM
9935	3674	11	1/2	1/2	CD
9935	3674	12	c.	c.	NN
9935	3674	13	flour	flour	NN
9935	3674	14	2	2	CD
9935	3674	15	Tb	Tb	NNP
9935	3674	16	.	.	.
9935	3675	1	sugar	sugar	NNP
9935	3675	2	1	1	CD
9935	3675	3	tsp	tsp	NN
9935	3675	4	.	.	.
9935	3676	1	salt	salt	NN
9935	3676	2	1	1	CD
9935	3676	3	c.	c.	NN
9935	3676	4	milk	milk	NN
9935	3676	5	1	1	CD
9935	3676	6	egg	egg	NN
9935	3676	7	1	1	CD
9935	3676	8	Tb	Tb	NNP
9935	3676	9	.	.	.
9935	3677	1	fat	fat	NNP
9935	3677	2	1/4	1/4	CD
9935	3677	3	c.	c.	NN
9935	3677	4	chopped	chop	VBD
9935	3677	5	nuts	nuts	JJ
9935	3677	6	Sift	Sift	NNP
9935	3677	7	the	the	DT
9935	3677	8	flour	flour	NN
9935	3677	9	,	,	,
9935	3677	10	sugar	sugar	NN
9935	3677	11	,	,	,
9935	3677	12	and	and	CC
9935	3677	13	salt	salt	NN
9935	3677	14	together	together	RB
9935	3677	15	,	,	,
9935	3677	16	and	and	CC
9935	3677	17	add	add	VB
9935	3677	18	the	the	DT
9935	3677	19	milk	milk	NN
9935	3677	20	and	and	CC
9935	3677	21	beaten	beat	VBN
9935	3677	22	egg	egg	NNP
9935	3677	23	yolk	yolk	NNP
9935	3677	24	.	.	.
9935	3678	1	Melt	melt	VB
9935	3678	2	the	the	DT
9935	3678	3	fat	fat	NN
9935	3678	4	and	and	CC
9935	3678	5	add	add	VB
9935	3678	6	it	-PRON-	PRP
9935	3678	7	and	and	CC
9935	3678	8	the	the	DT
9935	3678	9	chopped	chop	VBN
9935	3678	10	nuts	nut	NNS
9935	3678	11	.	.	.
9935	3679	1	Beat	beat	VB
9935	3679	2	the	the	DT
9935	3679	3	egg	egg	NN
9935	3679	4	white	white	JJ
9935	3679	5	stiff	stiff	JJ
9935	3679	6	and	and	CC
9935	3679	7	fold	fold	VB
9935	3679	8	it	-PRON-	PRP
9935	3679	9	into	into	IN
9935	3679	10	the	the	DT
9935	3679	11	mixture	mixture	NN
9935	3679	12	carefully	carefully	RB
9935	3679	13	.	.	.
9935	3680	1	Fill	fill	VB
9935	3680	2	hot	hot	JJ
9935	3680	3	,	,	,
9935	3680	4	well	well	RB
9935	3680	5	-	-	HYPH
9935	3680	6	greased	grease	VBN
9935	3680	7	gem	gem	NN
9935	3680	8	irons	iron	NNS
9935	3680	9	level	level	NN
9935	3680	10	full	full	JJ
9935	3680	11	of	of	IN
9935	3680	12	the	the	DT
9935	3680	13	batter	batter	NN
9935	3680	14	,	,	,
9935	3680	15	and	and	CC
9935	3680	16	bake	bake	VB
9935	3680	17	in	in	RP
9935	3680	18	a	a	DT
9935	3680	19	hot	hot	JJ
9935	3680	20	oven	oven	NN
9935	3680	21	about	about	IN
9935	3680	22	20	20	CD
9935	3680	23	minutes	minute	NNS
9935	3680	24	.	.	.
9935	3681	1	[	[	-LRB-
9935	3681	2	Illustration	illustration	NN
9935	3681	3	:	:	:
9935	3681	4	Fig	Fig	NNP
9935	3681	5	.	.	.
9935	3682	1	7	7	LS
9935	3682	2	]	]	-RRB-
9935	3682	3	38	38	CD
9935	3682	4	.	.	.
9935	3683	1	WHOLE	WHOLE	NNP
9935	3683	2	-	-	HYPH
9935	3683	3	WHEAT	wheat	NN
9935	3683	4	PUFFS.--Puffs	puffs.--puff	NNS
9935	3683	5	in	in	IN
9935	3683	6	which	which	WDT
9935	3683	7	use	use	NN
9935	3683	8	is	be	VBZ
9935	3683	9	made	make	VBN
9935	3683	10	of	of	IN
9935	3683	11	whole	whole	JJ
9935	3683	12	-	-	HYPH
9935	3683	13	wheat	wheat	NN
9935	3683	14	flour	flour	NN
9935	3683	15	instead	instead	RB
9935	3683	16	of	of	IN
9935	3683	17	white	white	JJ
9935	3683	18	flour	flour	NN
9935	3683	19	are	be	VBP
9935	3683	20	also	also	RB
9935	3683	21	an	an	DT
9935	3683	22	example	example	NN
9935	3683	23	of	of	IN
9935	3683	24	a	a	DT
9935	3683	25	thin	thin	JJ
9935	3683	26	batter	batter	NN
9935	3683	27	that	that	WDT
9935	3683	28	is	be	VBZ
9935	3683	29	made	make	VBN
9935	3683	30	light	light	JJ
9935	3683	31	by	by	IN
9935	3683	32	aeration	aeration	NN
9935	3683	33	.	.	.
9935	3684	1	If	if	IN
9935	3684	2	desired	desire	VBN
9935	3684	3	,	,	,
9935	3684	4	graham	graham	JJ
9935	3684	5	flour	flour	NN
9935	3684	6	may	may	MD
9935	3684	7	be	be	VB
9935	3684	8	substituted	substitute	VBN
9935	3684	9	for	for	IN
9935	3684	10	the	the	DT
9935	3684	11	whole	whole	JJ
9935	3684	12	-	-	HYPH
9935	3684	13	wheat	wheat	NN
9935	3684	14	flour	flour	NN
9935	3684	15	,	,	,
9935	3684	16	but	but	CC
9935	3684	17	if	if	IN
9935	3684	18	it	-PRON-	PRP
9935	3684	19	is	be	VBZ
9935	3684	20	a	a	DT
9935	3684	21	coarser	coarser	NN
9935	3684	22	bread	bread	NN
9935	3684	23	will	will	MD
9935	3684	24	be	be	VB
9935	3684	25	the	the	DT
9935	3684	26	result	result	NN
9935	3684	27	.	.	.
9935	3685	1	This	this	DT
9935	3685	2	coarseness	coarseness	NN
9935	3685	3	,	,	,
9935	3685	4	however	however	RB
9935	3685	5	,	,	,
9935	3685	6	does	do	VBZ
9935	3685	7	not	not	RB
9935	3685	8	refer	refer	VB
9935	3685	9	to	to	IN
9935	3685	10	the	the	DT
9935	3685	11	texture	texture	NN
9935	3685	12	of	of	IN
9935	3685	13	the	the	DT
9935	3685	14	bread	bread	NN
9935	3685	15	,	,	,
9935	3685	16	but	but	CC
9935	3685	17	is	be	VBZ
9935	3685	18	due	due	JJ
9935	3685	19	to	to	IN
9935	3685	20	the	the	DT
9935	3685	21	quantity	quantity	NN
9935	3685	22	of	of	IN
9935	3685	23	bran	bran	NN
9935	3685	24	in	in	IN
9935	3685	25	graham	graham	NNP
9935	3685	26	flour	flour	NN
9935	3685	27	.	.	.
9935	3686	1	Whole	whole	JJ
9935	3686	2	-	-	HYPH
9935	3686	3	wheat	wheat	NN
9935	3686	4	puffs	puff	NNS
9935	3686	5	,	,	,
9935	3686	6	as	as	IN
9935	3686	7	shown	show	VBN
9935	3686	8	in	in	IN
9935	3686	9	Fig	Fig	NNP
9935	3686	10	.	.	.
9935	3687	1	7	7	LS
9935	3687	2	,	,	,
9935	3687	3	are	be	VBP
9935	3687	4	attractive	attractive	JJ
9935	3687	5	,	,	,
9935	3687	6	and	and	CC
9935	3687	7	besides	besides	IN
9935	3687	8	they	-PRON-	PRP
9935	3687	9	possess	possess	VBP
9935	3687	10	the	the	DT
9935	3687	11	valuable	valuable	JJ
9935	3687	12	food	food	NN
9935	3687	13	substances	substance	NNS
9935	3687	14	contained	contain	VBN
9935	3687	15	in	in	IN
9935	3687	16	whole	whole	JJ
9935	3687	17	-	-	HYPH
9935	3687	18	wheat	wheat	NN
9935	3687	19	flour	flour	NN
9935	3687	20	,	,	,
9935	3687	21	eggs	egg	NNS
9935	3687	22	,	,	,
9935	3687	23	and	and	CC
9935	3687	24	milk	milk	NN
9935	3687	25	.	.	.
9935	3688	1	WHOLE	WHOLE	NNP
9935	3688	2	-	-	HYPH
9935	3688	3	WHEAT	wheat	NN
9935	3688	4	PUFFS	puffs	NN
9935	3688	5	(	(	-LRB-
9935	3688	6	Sufficient	sufficient	JJ
9935	3688	7	to	to	TO
9935	3688	8	Serve	serve	VB
9935	3688	9	Six	six	CD
9935	3688	10	)	)	-RRB-
9935	3688	11	1	1	CD
9935	3688	12	-	-	SYM
9935	3688	13	1/2	1/2	CD
9935	3688	14	c.	c.	NN
9935	3688	15	whole	whole	JJ
9935	3688	16	-	-	HYPH
9935	3688	17	wheat	wheat	NN
9935	3688	18	flour	flour	NN
9935	3688	19	2	2	CD
9935	3688	20	Tb	Tb	NNP
9935	3688	21	.	.	.
9935	3689	1	sugar	sugar	NNP
9935	3689	2	1	1	CD
9935	3689	3	tsp	tsp	NN
9935	3689	4	.	.	.
9935	3690	1	salt	salt	NN
9935	3690	2	1	1	CD
9935	3690	3	c.	c.	NN
9935	3690	4	milk	milk	NN
9935	3690	5	1	1	CD
9935	3690	6	egg	egg	NN
9935	3690	7	1	1	CD
9935	3690	8	Tb	Tb	NNP
9935	3690	9	.	.	.
9935	3691	1	fat	fat	NNP
9935	3691	2	Sift	Sift	NNP
9935	3691	3	the	the	DT
9935	3691	4	flour	flour	NN
9935	3691	5	,	,	,
9935	3691	6	sugar	sugar	NN
9935	3691	7	,	,	,
9935	3691	8	and	and	CC
9935	3691	9	salt	salt	NN
9935	3691	10	together	together	RB
9935	3691	11	and	and	CC
9935	3691	12	add	add	VB
9935	3691	13	the	the	DT
9935	3691	14	milk	milk	NN
9935	3691	15	and	and	CC
9935	3691	16	the	the	DT
9935	3691	17	egg	egg	NNP
9935	3691	18	yolk	yolk	NNP
9935	3691	19	,	,	,
9935	3691	20	which	which	WDT
9935	3691	21	should	should	MD
9935	3691	22	be	be	VB
9935	3691	23	well	well	RB
9935	3691	24	beaten	beat	VBN
9935	3691	25	.	.	.
9935	3692	1	Melt	melt	VB
9935	3692	2	the	the	DT
9935	3692	3	fat	fat	NN
9935	3692	4	and	and	CC
9935	3692	5	stir	stir	VB
9935	3692	6	it	-PRON-	PRP
9935	3692	7	into	into	IN
9935	3692	8	the	the	DT
9935	3692	9	batter	batter	NN
9935	3692	10	.	.	.
9935	3693	1	Beat	beat	VB
9935	3693	2	the	the	DT
9935	3693	3	egg	egg	NN
9935	3693	4	white	white	NNP
9935	3693	5	stiff	stiff	NNP
9935	3693	6	,	,	,
9935	3693	7	and	and	CC
9935	3693	8	fold	fold	VB
9935	3693	9	it	-PRON-	PRP
9935	3693	10	in	in	RP
9935	3693	11	carefully	carefully	RB
9935	3693	12	.	.	.
9935	3694	1	Heat	heat	VB
9935	3694	2	well	well	RB
9935	3694	3	-	-	HYPH
9935	3694	4	greased	grease	VBN
9935	3694	5	gem	gem	NN
9935	3694	6	irons	iron	NNS
9935	3694	7	,	,	,
9935	3694	8	fill	fill	VB
9935	3694	9	them	-PRON-	PRP
9935	3694	10	level	level	NN
9935	3694	11	full	full	JJ
9935	3694	12	with	with	IN
9935	3694	13	the	the	DT
9935	3694	14	mixture	mixture	NN
9935	3694	15	,	,	,
9935	3694	16	and	and	CC
9935	3694	17	bake	bake	VB
9935	3694	18	in	in	RP
9935	3694	19	a	a	DT
9935	3694	20	hot	hot	JJ
9935	3694	21	oven	oven	NN
9935	3694	22	for	for	IN
9935	3694	23	about	about	RB
9935	3694	24	20	20	CD
9935	3694	25	minutes	minute	NNS
9935	3694	26	.	.	.
9935	3695	1	GRIDDLE	GRIDDLE	NNP
9935	3695	2	-	-	HYPH
9935	3695	3	CAKE	CAKE	NNP
9935	3695	4	RECIPES	RECIPES	NNP
9935	3695	5	39	39	CD
9935	3695	6	.	.	.
9935	3696	1	PROCEDURE	PROCEDURE	NNP
9935	3696	2	IN	in	IN
9935	3696	3	BAKING	BAKING	NNP
9935	3696	4	GRIDDLE	GRIDDLE	NNP
9935	3696	5	CAKES.--During	cakes.--dure	VBG
9935	3696	6	the	the	DT
9935	3696	7	preparation	preparation	NN
9935	3696	8	of	of	IN
9935	3696	9	the	the	DT
9935	3696	10	batter	batter	NN
9935	3696	11	for	for	IN
9935	3696	12	griddle	griddle	NNP
9935	3696	13	cakes	cake	NNS
9935	3696	14	,	,	,
9935	3696	15	have	have	VB
9935	3696	16	the	the	DT
9935	3696	17	griddle	griddle	NN
9935	3696	18	heating	heating	NN
9935	3696	19	,	,	,
9935	3696	20	so	so	IN
9935	3696	21	that	that	IN
9935	3696	22	it	-PRON-	PRP
9935	3696	23	will	will	MD
9935	3696	24	be	be	VB
9935	3696	25	sufficiently	sufficiently	RB
9935	3696	26	hot	hot	JJ
9935	3696	27	when	when	WRB
9935	3696	28	the	the	DT
9935	3696	29	cakes	cake	NNS
9935	3696	30	are	be	VBP
9935	3696	31	ready	ready	JJ
9935	3696	32	to	to	TO
9935	3696	33	be	be	VB
9935	3696	34	baked	bake	VBN
9935	3696	35	.	.	.
9935	3697	1	Each	each	DT
9935	3697	2	time	time	NN
9935	3697	3	,	,	,
9935	3697	4	before	before	IN
9935	3697	5	the	the	DT
9935	3697	6	baking	baking	NN
9935	3697	7	is	be	VBZ
9935	3697	8	begun	begin	VBN
9935	3697	9	,	,	,
9935	3697	10	grease	grease	VB
9935	3697	11	the	the	DT
9935	3697	12	griddle	griddle	NN
9935	3697	13	,	,	,
9935	3697	14	provided	provide	VBN
9935	3697	15	it	-PRON-	PRP
9935	3697	16	is	be	VBZ
9935	3697	17	the	the	DT
9935	3697	18	kind	kind	NN
9935	3697	19	that	that	WDT
9935	3697	20	requires	require	VBZ
9935	3697	21	greasing	grease	VBG
9935	3697	22	,	,	,
9935	3697	23	by	by	IN
9935	3697	24	rubbing	rub	VBG
9935	3697	25	over	over	IN
9935	3697	26	it	-PRON-	PRP
9935	3697	27	a	a	DT
9935	3697	28	rind	rind	NN
9935	3697	29	of	of	IN
9935	3697	30	salt	salt	NN
9935	3697	31	pork	pork	NN
9935	3697	32	or	or	CC
9935	3697	33	a	a	DT
9935	3697	34	small	small	JJ
9935	3697	35	cloth	cloth	NN
9935	3697	36	pad	pad	NN
9935	3697	37	that	that	WDT
9935	3697	38	has	have	VBZ
9935	3697	39	been	be	VBN
9935	3697	40	dipped	dip	VBN
9935	3697	41	into	into	IN
9935	3697	42	a	a	DT
9935	3697	43	dish	dish	NN
9935	3697	44	of	of	IN
9935	3697	45	grease	grease	NN
9935	3697	46	.	.	.
9935	3698	1	In	in	IN
9935	3698	2	greasing	grease	VBG
9935	3698	3	the	the	DT
9935	3698	4	griddle	griddle	NN
9935	3698	5	,	,	,
9935	3698	6	see	see	VB
9935	3698	7	that	that	IN
9935	3698	8	there	there	EX
9935	3698	9	is	be	VBZ
9935	3698	10	no	no	DT
9935	3698	11	excess	excess	NN
9935	3698	12	of	of	IN
9935	3698	13	grease	grease	NN
9935	3698	14	,	,	,
9935	3698	15	as	as	IN
9935	3698	16	this	this	DT
9935	3698	17	burns	burn	VBZ
9935	3698	18	and	and	CC
9935	3698	19	produces	produce	VBZ
9935	3698	20	smoke	smoke	NN
9935	3698	21	.	.	.
9935	3699	1	When	when	WRB
9935	3699	2	the	the	DT
9935	3699	3	griddle	griddle	NN
9935	3699	4	has	have	VBZ
9935	3699	5	become	become	VBN
9935	3699	6	hot	hot	JJ
9935	3699	7	enough	enough	RB
9935	3699	8	for	for	IN
9935	3699	9	the	the	DT
9935	3699	10	batter	batter	NN
9935	3699	11	to	to	TO
9935	3699	12	sizzle	sizzle	VB
9935	3699	13	when	when	WRB
9935	3699	14	it	-PRON-	PRP
9935	3699	15	is	be	VBZ
9935	3699	16	put	put	VBN
9935	3699	17	on	on	RP
9935	3699	18	,	,	,
9935	3699	19	the	the	DT
9935	3699	20	baking	baking	NN
9935	3699	21	may	may	MD
9935	3699	22	be	be	VB
9935	3699	23	started	start	VBN
9935	3699	24	.	.	.
9935	3700	1	Pour	pour	VB
9935	3700	2	the	the	DT
9935	3700	3	batter	batter	NN
9935	3700	4	on	on	IN
9935	3700	5	the	the	DT
9935	3700	6	griddle	griddle	NN
9935	3700	7	from	from	IN
9935	3700	8	the	the	DT
9935	3700	9	tip	tip	NN
9935	3700	10	of	of	IN
9935	3700	11	a	a	DT
9935	3700	12	large	large	JJ
9935	3700	13	spoon	spoon	NN
9935	3700	14	,	,	,
9935	3700	15	so	so	IN
9935	3700	16	that	that	IN
9935	3700	17	the	the	DT
9935	3700	18	cakes	cake	NNS
9935	3700	19	will	will	MD
9935	3700	20	form	form	VB
9935	3700	21	as	as	IN
9935	3700	22	nearly	nearly	RB
9935	3700	23	round	round	JJ
9935	3700	24	as	as	IN
9935	3700	25	possible	possible	JJ
9935	3700	26	.	.	.
9935	3701	1	When	when	WRB
9935	3701	2	the	the	DT
9935	3701	3	top	top	JJ
9935	3701	4	surface	surface	NN
9935	3701	5	is	be	VBZ
9935	3701	6	full	full	JJ
9935	3701	7	of	of	IN
9935	3701	8	bubbles	bubble	NNS
9935	3701	9	,	,	,
9935	3701	10	turn	turn	VB
9935	3701	11	the	the	DT
9935	3701	12	cakes	cake	NNS
9935	3701	13	with	with	IN
9935	3701	14	a	a	DT
9935	3701	15	spatula	spatula	NN
9935	3701	16	or	or	CC
9935	3701	17	a	a	DT
9935	3701	18	pancake	pancake	NN
9935	3701	19	turner	turner	NN
9935	3701	20	,	,	,
9935	3701	21	and	and	CC
9935	3701	22	allow	allow	VB
9935	3701	23	them	-PRON-	PRP
9935	3701	24	to	to	TO
9935	3701	25	brown	brown	VB
9935	3701	26	on	on	IN
9935	3701	27	the	the	DT
9935	3701	28	other	other	JJ
9935	3701	29	side	side	NN
9935	3701	30	.	.	.
9935	3702	1	By	by	IN
9935	3702	2	the	the	DT
9935	3702	3	time	time	NN
9935	3702	4	the	the	DT
9935	3702	5	cakes	cake	NNS
9935	3702	6	are	be	VBP
9935	3702	7	sufficiently	sufficiently	RB
9935	3702	8	browned	brown	VBN
9935	3702	9	on	on	IN
9935	3702	10	both	both	DT
9935	3702	11	sides	side	NNS
9935	3702	12	,	,	,
9935	3702	13	they	-PRON-	PRP
9935	3702	14	should	should	MD
9935	3702	15	be	be	VB
9935	3702	16	cooked	cook	VBN
9935	3702	17	through	through	IN
9935	3702	18	and	and	CC
9935	3702	19	ready	ready	JJ
9935	3702	20	to	to	TO
9935	3702	21	serve	serve	VB
9935	3702	22	.	.	.
9935	3703	1	If	if	IN
9935	3703	2	they	-PRON-	PRP
9935	3703	3	brown	brown	VBP
9935	3703	4	before	before	IN
9935	3703	5	they	-PRON-	PRP
9935	3703	6	have	have	VBP
9935	3703	7	had	have	VBN
9935	3703	8	time	time	NN
9935	3703	9	to	to	TO
9935	3703	10	cook	cook	VB
9935	3703	11	through	through	RB
9935	3703	12	,	,	,
9935	3703	13	the	the	DT
9935	3703	14	griddle	griddle	NN
9935	3703	15	is	be	VBZ
9935	3703	16	too	too	RB
9935	3703	17	hot	hot	JJ
9935	3703	18	and	and	CC
9935	3703	19	should	should	MD
9935	3703	20	be	be	VB
9935	3703	21	cooled	cool	VBN
9935	3703	22	by	by	IN
9935	3703	23	moving	move	VBG
9935	3703	24	it	-PRON-	PRP
9935	3703	25	to	to	IN
9935	3703	26	a	a	DT
9935	3703	27	cooler	cool	JJR
9935	3703	28	part	part	NN
9935	3703	29	of	of	IN
9935	3703	30	the	the	DT
9935	3703	31	stove	stove	NN
9935	3703	32	or	or	CC
9935	3703	33	by	by	IN
9935	3703	34	reducing	reduce	VBG
9935	3703	35	the	the	DT
9935	3703	36	heat	heat	NN
9935	3703	37	.	.	.
9935	3704	1	A	a	DT
9935	3704	2	very	very	RB
9935	3704	3	important	important	JJ
9935	3704	4	point	point	NN
9935	3704	5	to	to	TO
9935	3704	6	remember	remember	VB
9935	3704	7	in	in	IN
9935	3704	8	the	the	DT
9935	3704	9	baking	baking	NN
9935	3704	10	of	of	IN
9935	3704	11	griddle	griddle	NNP
9935	3704	12	cakes	cake	VBZ
9935	3704	13	is	be	VBZ
9935	3704	14	that	that	IN
9935	3704	15	they	-PRON-	PRP
9935	3704	16	should	should	MD
9935	3704	17	not	not	RB
9935	3704	18	be	be	VB
9935	3704	19	turned	turn	VBN
9935	3704	20	twice	twice	RB
9935	3704	21	,	,	,
9935	3704	22	as	as	IN
9935	3704	23	this	this	DT
9935	3704	24	has	have	VBZ
9935	3704	25	a	a	DT
9935	3704	26	tendency	tendency	NN
9935	3704	27	to	to	TO
9935	3704	28	make	make	VB
9935	3704	29	them	-PRON-	PRP
9935	3704	30	heavy	heavy	JJ
9935	3704	31	.	.	.
9935	3705	1	40	40	CD
9935	3705	2	.	.	.
9935	3706	1	GRIDDLE	GRIDDLE	NNP
9935	3706	2	CAKES.--As	CAKES.--As	NNP
9935	3706	3	is	be	VBZ
9935	3706	4	generally	generally	RB
9935	3706	5	known	know	VBN
9935	3706	6	,	,	,
9935	3706	7	griddle	griddle	NNP
9935	3706	8	cakes	cake	NNS
9935	3706	9	are	be	VBP
9935	3706	10	thin	thin	JJ
9935	3706	11	batters	batter	NNS
9935	3706	12	that	that	WDT
9935	3706	13	are	be	VBP
9935	3706	14	made	make	VBN
9935	3706	15	light	light	JJ
9935	3706	16	with	with	IN
9935	3706	17	a	a	DT
9935	3706	18	chemical	chemical	JJ
9935	3706	19	leavening	leavening	NN
9935	3706	20	agent	agent	NN
9935	3706	21	.	.	.
9935	3707	1	Eggs	egg	NNS
9935	3707	2	are	be	VBP
9935	3707	3	often	often	RB
9935	3707	4	used	use	VBN
9935	3707	5	in	in	IN
9935	3707	6	such	such	JJ
9935	3707	7	batters	batter	NNS
9935	3707	8	,	,	,
9935	3707	9	but	but	CC
9935	3707	10	it	-PRON-	PRP
9935	3707	11	is	be	VBZ
9935	3707	12	possible	possible	JJ
9935	3707	13	to	to	TO
9935	3707	14	make	make	VB
9935	3707	15	very	very	RB
9935	3707	16	excellent	excellent	JJ
9935	3707	17	griddle	griddle	NN
9935	3707	18	cakes	cake	NNS
9935	3707	19	without	without	IN
9935	3707	20	the	the	DT
9935	3707	21	use	use	NN
9935	3707	22	of	of	IN
9935	3707	23	any	any	DT
9935	3707	24	eggs	egg	NNS
9935	3707	25	.	.	.
9935	3708	1	It	-PRON-	PRP
9935	3708	2	should	should	MD
9935	3708	3	also	also	RB
9935	3708	4	be	be	VB
9935	3708	5	remembered	remember	VBN
9935	3708	6	that	that	IN
9935	3708	7	the	the	DT
9935	3708	8	use	use	NN
9935	3708	9	of	of	IN
9935	3708	10	too	too	RB
9935	3708	11	much	much	JJ
9935	3708	12	egg	egg	NN
9935	3708	13	is	be	VBZ
9935	3708	14	more	more	RBR
9935	3708	15	certain	certain	JJ
9935	3708	16	to	to	TO
9935	3708	17	make	make	VB
9935	3708	18	the	the	DT
9935	3708	19	cakes	cake	NNS
9935	3708	20	tough	tough	JJ
9935	3708	21	and	and	CC
9935	3708	22	less	less	RBR
9935	3708	23	palatable	palatable	JJ
9935	3708	24	than	than	IN
9935	3708	25	if	if	IN
9935	3708	26	none	none	NN
9935	3708	27	is	be	VBZ
9935	3708	28	used	use	VBN
9935	3708	29	.	.	.
9935	3709	1	The	the	DT
9935	3709	2	kind	kind	NN
9935	3709	3	of	of	IN
9935	3709	4	flour	flour	NN
9935	3709	5	used	use	VBN
9935	3709	6	for	for	IN
9935	3709	7	griddle	griddle	NN
9935	3709	8	cakes	cake	NNS
9935	3709	9	has	have	VBZ
9935	3709	10	much	much	JJ
9935	3709	11	to	to	TO
9935	3709	12	do	do	VB
9935	3709	13	with	with	IN
9935	3709	14	the	the	DT
9935	3709	15	consistency	consistency	NN
9935	3709	16	of	of	IN
9935	3709	17	the	the	DT
9935	3709	18	batter	batter	NN
9935	3709	19	used	use	VBN
9935	3709	20	for	for	IN
9935	3709	21	them	-PRON-	PRP
9935	3709	22	.	.	.
9935	3710	1	If	if	IN
9935	3710	2	,	,	,
9935	3710	3	when	when	WRB
9935	3710	4	the	the	DT
9935	3710	5	first	first	JJ
9935	3710	6	cakes	cake	NNS
9935	3710	7	are	be	VBP
9935	3710	8	placed	place	VBN
9935	3710	9	upon	upon	IN
9935	3710	10	the	the	DT
9935	3710	11	griddle	griddle	NN
9935	3710	12	,	,	,
9935	3710	13	the	the	DT
9935	3710	14	batter	batter	NN
9935	3710	15	seems	seem	VBZ
9935	3710	16	to	to	TO
9935	3710	17	be	be	VB
9935	3710	18	either	either	CC
9935	3710	19	too	too	RB
9935	3710	20	thick	thick	JJ
9935	3710	21	or	or	CC
9935	3710	22	too	too	RB
9935	3710	23	thin	thin	JJ
9935	3710	24	,	,	,
9935	3710	25	liquid	liquid	NN
9935	3710	26	or	or	CC
9935	3710	27	flour	flour	NN
9935	3710	28	may	may	MD
9935	3710	29	be	be	VB
9935	3710	30	added	add	VBN
9935	3710	31	to	to	TO
9935	3710	32	dilute	dilute	VB
9935	3710	33	or	or	CC
9935	3710	34	thicken	thicken	VB
9935	3710	35	the	the	DT
9935	3710	36	batter	batter	NN
9935	3710	37	until	until	IN
9935	3710	38	it	-PRON-	PRP
9935	3710	39	is	be	VBZ
9935	3710	40	of	of	IN
9935	3710	41	the	the	DT
9935	3710	42	right	right	JJ
9935	3710	43	consistency	consistency	NN
9935	3710	44	.	.	.
9935	3711	1	For	for	IN
9935	3711	2	instance	instance	NN
9935	3711	3	,	,	,
9935	3711	4	if	if	IN
9935	3711	5	bread	bread	NN
9935	3711	6	flour	flour	NN
9935	3711	7	is	be	VBZ
9935	3711	8	used	use	VBN
9935	3711	9	,	,	,
9935	3711	10	more	more	RBR
9935	3711	11	liquid	liquid	NN
9935	3711	12	may	may	MD
9935	3711	13	be	be	VB
9935	3711	14	needed	need	VBN
9935	3711	15	,	,	,
9935	3711	16	and	and	CC
9935	3711	17	if	if	IN
9935	3711	18	pastry	pastry	NN
9935	3711	19	flour	flour	NN
9935	3711	20	is	be	VBZ
9935	3711	21	used	use	VBN
9935	3711	22	,	,	,
9935	3711	23	more	more	JJR
9935	3711	24	flour	flour	NN
9935	3711	25	may	may	MD
9935	3711	26	be	be	VB
9935	3711	27	required	require	VBN
9935	3711	28	.	.	.
9935	3712	1	GRIDDLE	GRIDDLE	NNP
9935	3712	2	CAKES	CAKES	NNP
9935	3712	3	(	(	-LRB-
9935	3712	4	Sufficient	sufficient	JJ
9935	3712	5	to	to	TO
9935	3712	6	Serve	serve	VB
9935	3712	7	Six	six	CD
9935	3712	8	)	)	-RRB-
9935	3712	9	3	3	CD
9935	3712	10	c.	c.	NN
9935	3712	11	flour	flour	NN
9935	3712	12	5	5	CD
9935	3712	13	tsp	tsp	NN
9935	3712	14	.	.	.
9935	3713	1	baking	baking	NNP
9935	3713	2	powder	powder	NNP
9935	3713	3	1	1	CD
9935	3713	4	tsp	tsp	NN
9935	3713	5	.	.	.
9935	3714	1	salt	salt	NN
9935	3714	2	1/4	1/4	CD
9935	3714	3	c.	c.	NNP
9935	3714	4	sugar	sugar	NN
9935	3714	5	1	1	CD
9935	3714	6	egg	egg	NN
9935	3714	7	2	2	CD
9935	3714	8	-	-	HYPH
9935	3714	9	1/4	1/4	CD
9935	3714	10	c.	c.	NN
9935	3714	11	milk	milk	NN
9935	3714	12	2	2	CD
9935	3714	13	Tb	Tb	NNP
9935	3714	14	.	.	.
9935	3715	1	melted	melted	JJ
9935	3715	2	fat	fat	JJ
9935	3715	3	Mix	Mix	NNP
9935	3715	4	and	and	CC
9935	3715	5	sift	sift	VB
9935	3715	6	the	the	DT
9935	3715	7	flour	flour	NN
9935	3715	8	,	,	,
9935	3715	9	baking	baking	NN
9935	3715	10	powder	powder	NN
9935	3715	11	,	,	,
9935	3715	12	salt	salt	NN
9935	3715	13	,	,	,
9935	3715	14	and	and	CC
9935	3715	15	sugar	sugar	NN
9935	3715	16	.	.	.
9935	3716	1	Beat	beat	VB
9935	3716	2	the	the	DT
9935	3716	3	egg	egg	NN
9935	3716	4	,	,	,
9935	3716	5	add	add	VB
9935	3716	6	to	to	IN
9935	3716	7	it	-PRON-	PRP
9935	3716	8	the	the	DT
9935	3716	9	milk	milk	NN
9935	3716	10	,	,	,
9935	3716	11	and	and	CC
9935	3716	12	pour	pour	VBP
9935	3716	13	this	this	DT
9935	3716	14	liquid	liquid	NN
9935	3716	15	slowly	slowly	RB
9935	3716	16	into	into	IN
9935	3716	17	the	the	DT
9935	3716	18	dry	dry	JJ
9935	3716	19	ingredients	ingredient	NNS
9935	3716	20	.	.	.
9935	3717	1	Beat	beat	VB
9935	3717	2	the	the	DT
9935	3717	3	mixture	mixture	NN
9935	3717	4	thoroughly	thoroughly	RB
9935	3717	5	and	and	CC
9935	3717	6	then	then	RB
9935	3717	7	add	add	VB
9935	3717	8	the	the	DT
9935	3717	9	melted	melted	JJ
9935	3717	10	fat	fat	NN
9935	3717	11	.	.	.
9935	3718	1	Bake	bake	VB
9935	3718	2	the	the	DT
9935	3718	3	cakes	cake	NNS
9935	3718	4	on	on	IN
9935	3718	5	a	a	DT
9935	3718	6	hot	hot	JJ
9935	3718	7	griddle	griddle	NN
9935	3718	8	as	as	RB
9935	3718	9	soon	soon	RB
9935	3718	10	as	as	IN
9935	3718	11	possible	possible	JJ
9935	3718	12	after	after	IN
9935	3718	13	the	the	DT
9935	3718	14	batter	batter	NN
9935	3718	15	is	be	VBZ
9935	3718	16	mixed	mixed	JJ
9935	3718	17	.	.	.
9935	3719	1	41	41	CD
9935	3719	2	.	.	.
9935	3720	1	SOUR	sour	JJ
9935	3720	2	-	-	HYPH
9935	3720	3	MILK	milk	NN
9935	3720	4	GRIDDLE	GRIDDLE	NNP
9935	3720	5	CAKES.--Very	cakes.--very	NN
9935	3720	6	delicious	delicious	JJ
9935	3720	7	griddle	griddle	NN
9935	3720	8	cakes	cake	NNS
9935	3720	9	may	may	MD
9935	3720	10	be	be	VB
9935	3720	11	made	make	VBN
9935	3720	12	by	by	IN
9935	3720	13	using	use	VBG
9935	3720	14	sour	sour	JJ
9935	3720	15	milk	milk	NN
9935	3720	16	and	and	CC
9935	3720	17	soda	soda	NN
9935	3720	18	for	for	IN
9935	3720	19	the	the	DT
9935	3720	20	liquid	liquid	NN
9935	3720	21	and	and	CC
9935	3720	22	leavening	leavening	NN
9935	3720	23	instead	instead	RB
9935	3720	24	of	of	IN
9935	3720	25	sweet	sweet	JJ
9935	3720	26	milk	milk	NN
9935	3720	27	and	and	CC
9935	3720	28	baking	baking	NN
9935	3720	29	powder	powder	NN
9935	3720	30	.	.	.
9935	3721	1	Besides	besides	IN
9935	3721	2	being	be	VBG
9935	3721	3	particularly	particularly	RB
9935	3721	4	appetising	appetise	VBG
9935	3721	5	,	,	,
9935	3721	6	such	such	JJ
9935	3721	7	cakes	cake	NNS
9935	3721	8	serve	serve	VBP
9935	3721	9	to	to	TO
9935	3721	10	use	use	VB
9935	3721	11	up	up	RP
9935	3721	12	left	left	RB
9935	3721	13	-	-	HYPH
9935	3721	14	over	over	RP
9935	3721	15	milk	milk	NN
9935	3721	16	that	that	WDT
9935	3721	17	may	may	MD
9935	3721	18	have	have	VB
9935	3721	19	soured	sour	VBN
9935	3721	20	.	.	.
9935	3722	1	There	there	EX
9935	3722	2	is	be	VBZ
9935	3722	3	very	very	RB
9935	3722	4	little	little	JJ
9935	3722	5	difference	difference	NN
9935	3722	6	between	between	IN
9935	3722	7	the	the	DT
9935	3722	8	ingredients	ingredient	NNS
9935	3722	9	for	for	IN
9935	3722	10	this	this	DT
9935	3722	11	recipe	recipe	NN
9935	3722	12	and	and	CC
9935	3722	13	one	one	CD
9935	3722	14	calling	call	VBG
9935	3722	15	for	for	IN
9935	3722	16	sweet	sweet	JJ
9935	3722	17	milk	milk	NN
9935	3722	18	,	,	,
9935	3722	19	except	except	IN
9935	3722	20	that	that	IN
9935	3722	21	sour	sour	JJ
9935	3722	22	milk	milk	NN
9935	3722	23	,	,	,
9935	3722	24	which	which	WDT
9935	3722	25	is	be	VBZ
9935	3722	26	a	a	DT
9935	3722	27	trifle	trifle	NN
9935	3722	28	thicker	thick	JJR
9935	3722	29	in	in	IN
9935	3722	30	consistency	consistency	NN
9935	3722	31	than	than	IN
9935	3722	32	sweet	sweet	JJ
9935	3722	33	milk	milk	NN
9935	3722	34	,	,	,
9935	3722	35	requires	require	VBZ
9935	3722	36	less	less	JJR
9935	3722	37	flour	flour	NN
9935	3722	38	to	to	TO
9935	3722	39	thicken	thicken	VB
9935	3722	40	the	the	DT
9935	3722	41	mixture	mixture	NN
9935	3722	42	.	.	.
9935	3723	1	SOUR	sour	JJ
9935	3723	2	-	-	HYPH
9935	3723	3	MILK	milk	NN
9935	3723	4	GRIDDLE	griddle	NN
9935	3723	5	CAKES	CAKES	NNP
9935	3723	6	(	(	-LRB-
9935	3723	7	Sufficient	sufficient	JJ
9935	3723	8	to	to	TO
9935	3723	9	Serve	serve	VB
9935	3723	10	Six	six	CD
9935	3723	11	)	)	-RRB-
9935	3723	12	2	2	CD
9935	3723	13	-	-	SYM
9935	3723	14	1/2	1/2	CD
9935	3723	15	c.	c.	NN
9935	3723	16	flour	flour	NN
9935	3723	17	1/2	1/2	CD
9935	3723	18	tsp	tsp	NN
9935	3723	19	.	.	.
9935	3724	1	salt	salt	NN
9935	3724	2	2	2	CD
9935	3724	3	Tb	Tb	NNP
9935	3724	4	.	.	.
9935	3725	1	sugar	sugar	NNP
9935	3725	2	1	1	CD
9935	3725	3	tsp	tsp	NN
9935	3725	4	.	.	.
9935	3726	1	soda	soda	NNP
9935	3726	2	2	2	CD
9935	3726	3	c.	c.	NN
9935	3726	4	sour	sour	JJ
9935	3726	5	milk	milk	NN
9935	3726	6	(	(	-LRB-
9935	3726	7	not	not	RB
9935	3726	8	thick	thick	JJ
9935	3726	9	)	)	-RRB-
9935	3726	10	1	1	CD
9935	3726	11	egg	egg	NN
9935	3726	12	Mix	Mix	NNP
9935	3726	13	and	and	CC
9935	3726	14	sift	sift	VB
9935	3726	15	the	the	DT
9935	3726	16	flour	flour	NN
9935	3726	17	,	,	,
9935	3726	18	salt	salt	NN
9935	3726	19	,	,	,
9935	3726	20	sugar	sugar	NN
9935	3726	21	,	,	,
9935	3726	22	and	and	CC
9935	3726	23	soda	soda	NN
9935	3726	24	.	.	.
9935	3727	1	Add	add	VB
9935	3727	2	to	to	IN
9935	3727	3	these	these	DT
9935	3727	4	the	the	DT
9935	3727	5	sour	sour	JJ
9935	3727	6	milk	milk	NN
9935	3727	7	and	and	CC
9935	3727	8	the	the	DT
9935	3727	9	egg	egg	NN
9935	3727	10	well	well	UH
9935	3727	11	beaten	beat	VBN
9935	3727	12	.	.	.
9935	3728	1	If	if	IN
9935	3728	2	the	the	DT
9935	3728	3	milk	milk	NN
9935	3728	4	is	be	VBZ
9935	3728	5	thick	thick	JJ
9935	3728	6	,	,	,
9935	3728	7	the	the	DT
9935	3728	8	quantity	quantity	NN
9935	3728	9	should	should	MD
9935	3728	10	be	be	VB
9935	3728	11	increased	increase	VBN
9935	3728	12	accordingly	accordingly	RB
9935	3728	13	.	.	.
9935	3729	1	Beat	beat	VB
9935	3729	2	the	the	DT
9935	3729	3	mixture	mixture	NN
9935	3729	4	thoroughly	thoroughly	RB
9935	3729	5	and	and	CC
9935	3729	6	bake	bake	VB
9935	3729	7	at	at	RP
9935	3729	8	once	once	RB
9935	3729	9	on	on	IN
9935	3729	10	a	a	DT
9935	3729	11	hot	hot	JJ
9935	3729	12	griddle	griddle	NN
9935	3729	13	.	.	.
9935	3730	1	42	42	CD
9935	3730	2	.	.	.
9935	3731	1	CORN	CORN	NNP
9935	3731	2	GRIDDLE	GRIDDLE	NNP
9935	3731	3	CAKES.--The	CAKES.--The	.
9935	3731	4	addition	addition	NN
9935	3731	5	of	of	IN
9935	3731	6	corn	corn	NN
9935	3731	7	meal	meal	NN
9935	3731	8	to	to	IN
9935	3731	9	a	a	DT
9935	3731	10	griddle	griddle	JJ
9935	3731	11	-	-	HYPH
9935	3731	12	cake	cake	NN
9935	3731	13	mixture	mixture	NN
9935	3731	14	adds	add	VBZ
9935	3731	15	variety	variety	NN
9935	3731	16	and	and	CC
9935	3731	17	food	food	NN
9935	3731	18	value	value	NN
9935	3731	19	and	and	CC
9935	3731	20	produces	produce	VBZ
9935	3731	21	an	an	DT
9935	3731	22	agreeable	agreeable	JJ
9935	3731	23	flavor	flavor	NN
9935	3731	24	.	.	.
9935	3732	1	Where	where	WRB
9935	3732	2	corn	corn	NN
9935	3732	3	meal	meal	NN
9935	3732	4	is	be	VBZ
9935	3732	5	cheap	cheap	JJ
9935	3732	6	,	,	,
9935	3732	7	it	-PRON-	PRP
9935	3732	8	is	be	VBZ
9935	3732	9	an	an	DT
9935	3732	10	economical	economical	JJ
9935	3732	11	ingredient	ingredient	NN
9935	3732	12	to	to	TO
9935	3732	13	use	use	VB
9935	3732	14	in	in	IN
9935	3732	15	griddle	griddle	NN
9935	3732	16	cakes	cake	NNS
9935	3732	17	and	and	CC
9935	3732	18	other	other	JJ
9935	3732	19	hot	hot	JJ
9935	3732	20	breads	bread	NNS
9935	3732	21	.	.	.
9935	3733	1	CORN	corn	NN
9935	3733	2	GRIDDLE	GRIDDLE	NNP
9935	3733	3	CAKES	CAKES	NNP
9935	3733	4	(	(	-LRB-
9935	3733	5	Sufficient	sufficient	JJ
9935	3733	6	to	to	TO
9935	3733	7	Serve	serve	VB
9935	3733	8	Six	six	CD
9935	3733	9	)	)	-RRB-
9935	3733	10	1/2	1/2	CD
9935	3733	11	c.	c.	NN
9935	3733	12	corn	corn	NNP
9935	3733	13	meal	meal	NN
9935	3733	14	1	1	CD
9935	3733	15	-	-	SYM
9935	3733	16	1/2	1/2	CD
9935	3733	17	c.	c.	NN
9935	3733	18	boiling	boiling	NN
9935	3733	19	water	water	NN
9935	3733	20	2	2	CD
9935	3733	21	c.	c.	NN
9935	3733	22	milk	milk	NN
9935	3733	23	2	2	CD
9935	3733	24	c.	c.	NN
9935	3733	25	flour	flour	NN
9935	3733	26	5	5	CD
9935	3733	27	tsp	tsp	NN
9935	3733	28	.	.	.
9935	3734	1	baking	baking	NNP
9935	3734	2	powder	powder	NNP
9935	3734	3	1	1	CD
9935	3734	4	-	-	HYPH
9935	3734	5	1/2	1/2	CD
9935	3734	6	tsp	tsp	NN
9935	3734	7	.	.	.
9935	3735	1	salt	salt	NN
9935	3735	2	1/4	1/4	CD
9935	3735	3	c.	c.	NNP
9935	3735	4	sugar	sugar	NN
9935	3735	5	1	1	CD
9935	3735	6	egg	egg	NN
9935	3735	7	2	2	CD
9935	3735	8	Tb	Tb	NNP
9935	3735	9	.	.	.
9935	3736	1	melted	melted	JJ
9935	3736	2	fat	fat	JJ
9935	3736	3	Add	Add	NNP
9935	3736	4	the	the	DT
9935	3736	5	corn	corn	NN
9935	3736	6	meal	meal	NN
9935	3736	7	to	to	IN
9935	3736	8	the	the	DT
9935	3736	9	boiling	boiling	NN
9935	3736	10	water	water	NN
9935	3736	11	,	,	,
9935	3736	12	boil	boil	VB
9935	3736	13	5	5	CD
9935	3736	14	minutes	minute	NNS
9935	3736	15	,	,	,
9935	3736	16	and	and	CC
9935	3736	17	turn	turn	VB
9935	3736	18	into	into	IN
9935	3736	19	a	a	DT
9935	3736	20	bowl	bowl	NN
9935	3736	21	.	.	.
9935	3737	1	Then	then	RB
9935	3737	2	add	add	VB
9935	3737	3	the	the	DT
9935	3737	4	milk	milk	NN
9935	3737	5	.	.	.
9935	3738	1	Next	next	RB
9935	3738	2	,	,	,
9935	3738	3	mix	mix	VB
9935	3738	4	and	and	CC
9935	3738	5	sift	sift	VB
9935	3738	6	the	the	DT
9935	3738	7	flour	flour	NN
9935	3738	8	,	,	,
9935	3738	9	baking	baking	NN
9935	3738	10	powder	powder	NN
9935	3738	11	,	,	,
9935	3738	12	salt	salt	NN
9935	3738	13	,	,	,
9935	3738	14	and	and	CC
9935	3738	15	sugar	sugar	NN
9935	3738	16	,	,	,
9935	3738	17	and	and	CC
9935	3738	18	stir	stir	VB
9935	3738	19	them	-PRON-	PRP
9935	3738	20	into	into	IN
9935	3738	21	the	the	DT
9935	3738	22	first	first	JJ
9935	3738	23	mixture	mixture	NN
9935	3738	24	.	.	.
9935	3739	1	Beat	beat	VB
9935	3739	2	the	the	DT
9935	3739	3	egg	egg	NN
9935	3739	4	and	and	CC
9935	3739	5	add	add	VB
9935	3739	6	to	to	IN
9935	3739	7	the	the	DT
9935	3739	8	whole	whole	NN
9935	3739	9	.	.	.
9935	3740	1	Finally	finally	RB
9935	3740	2	,	,	,
9935	3740	3	stir	stir	NN
9935	3740	4	in	in	IN
9935	3740	5	the	the	DT
9935	3740	6	melted	melted	JJ
9935	3740	7	fat	fat	NN
9935	3740	8	.	.	.
9935	3741	1	Bake	bake	VB
9935	3741	2	on	on	RP
9935	3741	3	a	a	DT
9935	3741	4	hot	hot	JJ
9935	3741	5	griddle	griddle	NN
9935	3741	6	.	.	.
9935	3742	1	43	43	CD
9935	3742	2	.	.	.
9935	3743	1	RICE	RICE	NNP
9935	3743	2	GRIDDLE	GRIDDLE	NNP
9935	3743	3	CAKES.--If	CAKES.--If	NNP
9935	3743	4	a	a	DT
9935	3743	5	change	change	NN
9935	3743	6	in	in	IN
9935	3743	7	the	the	DT
9935	3743	8	ordinary	ordinary	JJ
9935	3743	9	griddle	griddle	NN
9935	3743	10	cakes	cake	NNS
9935	3743	11	that	that	WDT
9935	3743	12	are	be	VBP
9935	3743	13	used	use	VBN
9935	3743	14	for	for	IN
9935	3743	15	breakfast	breakfast	NN
9935	3743	16	is	be	VBZ
9935	3743	17	desired	desire	VBN
9935	3743	18	,	,	,
9935	3743	19	rice	rice	NN
9935	3743	20	griddle	griddle	NN
9935	3743	21	cakes	cake	NNS
9935	3743	22	should	should	MD
9935	3743	23	be	be	VB
9935	3743	24	tried	try	VBN
9935	3743	25	.	.	.
9935	3744	1	Besides	besides	IN
9935	3744	2	lending	lending	NN
9935	3744	3	variety	variety	NN
9935	3744	4	,	,	,
9935	3744	5	the	the	DT
9935	3744	6	addition	addition	NN
9935	3744	7	of	of	IN
9935	3744	8	rice	rice	NN
9935	3744	9	to	to	IN
9935	3744	10	a	a	DT
9935	3744	11	griddle	griddle	JJ
9935	3744	12	-	-	HYPH
9935	3744	13	cake	cake	NN
9935	3744	14	mixture	mixture	NN
9935	3744	15	helps	help	VBZ
9935	3744	16	to	to	TO
9935	3744	17	use	use	VB
9935	3744	18	up	up	RP
9935	3744	19	any	any	DT
9935	3744	20	left	left	JJ
9935	3744	21	-	-	HYPH
9935	3744	22	over	over	RP
9935	3744	23	rice	rice	NN
9935	3744	24	that	that	WDT
9935	3744	25	may	may	MD
9935	3744	26	have	have	VB
9935	3744	27	been	be	VBN
9935	3744	28	cooked	cook	VBN
9935	3744	29	for	for	IN
9935	3744	30	another	another	DT
9935	3744	31	purpose	purpose	NN
9935	3744	32	.	.	.
9935	3745	1	Steamed	steamed	JJ
9935	3745	2	or	or	CC
9935	3745	3	boiled	boil	VBN
9935	3745	4	rice	rice	NN
9935	3745	5	used	use	VBN
9935	3745	6	for	for	IN
9935	3745	7	this	this	DT
9935	3745	8	purpose	purpose	NN
9935	3745	9	should	should	MD
9935	3745	10	be	be	VB
9935	3745	11	broken	break	VBN
9935	3745	12	up	up	RP
9935	3745	13	with	with	IN
9935	3745	14	a	a	DT
9935	3745	15	fork	fork	NN
9935	3745	16	before	before	IN
9935	3745	17	it	-PRON-	PRP
9935	3745	18	is	be	VBZ
9935	3745	19	mixed	mixed	JJ
9935	3745	20	in	in	IN
9935	3745	21	the	the	DT
9935	3745	22	batter	batter	NN
9935	3745	23	,	,	,
9935	3745	24	so	so	IN
9935	3745	25	that	that	IN
9935	3745	26	the	the	DT
9935	3745	27	grains	grain	NNS
9935	3745	28	of	of	IN
9935	3745	29	rice	rice	NN
9935	3745	30	will	will	MD
9935	3745	31	not	not	RB
9935	3745	32	stick	stick	VB
9935	3745	33	together	together	RB
9935	3745	34	in	in	IN
9935	3745	35	chunks	chunk	NNS
9935	3745	36	.	.	.
9935	3746	1	RICE	RICE	NNP
9935	3746	2	GRIDDLE	GRIDDLE	NNP
9935	3746	3	CAKES	CAKES	NNP
9935	3746	4	(	(	-LRB-
9935	3746	5	Sufficient	sufficient	JJ
9935	3746	6	to	to	TO
9935	3746	7	Serve	serve	VB
9935	3746	8	Six	six	CD
9935	3746	9	)	)	-RRB-
9935	3746	10	2	2	CD
9935	3746	11	-	-	SYM
9935	3746	12	1/2	1/2	CD
9935	3746	13	c.	c.	NN
9935	3746	14	flour	flour	NN
9935	3746	15	5	5	CD
9935	3746	16	tsp	tsp	NN
9935	3746	17	.	.	.
9935	3747	1	baking	baking	NNP
9935	3747	2	powder	powder	NNP
9935	3747	3	1/4	1/4	CD
9935	3747	4	c.	c.	NNP
9935	3747	5	sugar	sugar	NNP
9935	3747	6	1/2	1/2	CD
9935	3747	7	tsp	tsp	NN
9935	3747	8	.	.	.
9935	3748	1	salt	salt	NN
9935	3748	2	1/2	1/2	CD
9935	3748	3	c.	c.	NN
9935	3748	4	cold	cold	JJ
9935	3748	5	cooked	cooked	JJ
9935	3748	6	rice	rice	NN
9935	3748	7	1	1	CD
9935	3748	8	egg	egg	NN
9935	3748	9	1	1	CD
9935	3748	10	-	-	SYM
9935	3748	11	1/2	1/2	CD
9935	3748	12	c.	c.	NN
9935	3748	13	milk	milk	NN
9935	3748	14	2	2	CD
9935	3748	15	Tb	Tb	NNP
9935	3748	16	.	.	.
9935	3749	1	melted	melted	JJ
9935	3749	2	fat	fat	JJ
9935	3749	3	Mix	Mix	NNP
9935	3749	4	and	and	CC
9935	3749	5	sift	sift	VB
9935	3749	6	the	the	DT
9935	3749	7	flour	flour	NN
9935	3749	8	,	,	,
9935	3749	9	baking	baking	NN
9935	3749	10	powder	powder	NN
9935	3749	11	,	,	,
9935	3749	12	sugar	sugar	NN
9935	3749	13	,	,	,
9935	3749	14	and	and	CC
9935	3749	15	salt	salt	NN
9935	3749	16	.	.	.
9935	3750	1	Work	work	VB
9935	3750	2	the	the	DT
9935	3750	3	rice	rice	NN
9935	3750	4	into	into	IN
9935	3750	5	the	the	DT
9935	3750	6	dry	dry	JJ
9935	3750	7	ingredients	ingredient	NNS
9935	3750	8	.	.	.
9935	3751	1	Add	add	VB
9935	3751	2	the	the	DT
9935	3751	3	egg	egg	NN
9935	3751	4	,	,	,
9935	3751	5	well	well	RB
9935	3751	6	beaten	beat	VBN
9935	3751	7	,	,	,
9935	3751	8	the	the	DT
9935	3751	9	milk	milk	NN
9935	3751	10	,	,	,
9935	3751	11	and	and	CC
9935	3751	12	the	the	DT
9935	3751	13	melted	melted	JJ
9935	3751	14	fat	fat	NN
9935	3751	15	.	.	.
9935	3752	1	Bake	bake	VB
9935	3752	2	on	on	RP
9935	3752	3	a	a	DT
9935	3752	4	hot	hot	JJ
9935	3752	5	griddle	griddle	NN
9935	3752	6	.	.	.
9935	3753	1	44	44	CD
9935	3753	2	.	.	.
9935	3754	1	BUCKWHEAT	buckwheat	NN
9935	3754	2	CAKES.--Buckwheat	cakes.--buckwheat	NN
9935	3754	3	flour	flour	NN
9935	3754	4	is	be	VBZ
9935	3754	5	used	use	VBN
9935	3754	6	for	for	IN
9935	3754	7	griddle	griddle	NN
9935	3754	8	cakes	cake	NNS
9935	3754	9	more	more	JJR
9935	3754	10	than	than	IN
9935	3754	11	for	for	IN
9935	3754	12	any	any	DT
9935	3754	13	other	other	JJ
9935	3754	14	purpose	purpose	NN
9935	3754	15	.	.	.
9935	3755	1	When	when	WRB
9935	3755	2	used	use	VBN
9935	3755	3	in	in	IN
9935	3755	4	this	this	DT
9935	3755	5	way	way	NN
9935	3755	6	it	-PRON-	PRP
9935	3755	7	has	have	VBZ
9935	3755	8	a	a	DT
9935	3755	9	very	very	RB
9935	3755	10	typical	typical	JJ
9935	3755	11	flavor	flavor	NN
9935	3755	12	that	that	WDT
9935	3755	13	most	most	JJS
9935	3755	14	people	people	NNS
9935	3755	15	find	find	VBP
9935	3755	16	very	very	RB
9935	3755	17	agreeable	agreeable	JJ
9935	3755	18	.	.	.
9935	3756	1	Many	many	JJ
9935	3756	2	prepared	prepared	JJ
9935	3756	3	buckwheat	buckwheat	NN
9935	3756	4	flours	flour	NNS
9935	3756	5	,	,	,
9935	3756	6	to	to	TO
9935	3756	7	which	which	WDT
9935	3756	8	have	have	VBP
9935	3756	9	been	be	VBN
9935	3756	10	added	add	VBN
9935	3756	11	the	the	DT
9935	3756	12	quantity	quantity	NN
9935	3756	13	of	of	IN
9935	3756	14	leavening	leaven	VBG
9935	3756	15	agent	agent	NN
9935	3756	16	necessary	necessary	JJ
9935	3756	17	to	to	TO
9935	3756	18	raise	raise	VB
9935	3756	19	the	the	DT
9935	3756	20	mixture	mixture	NN
9935	3756	21	,	,	,
9935	3756	22	are	be	VBP
9935	3756	23	on	on	IN
9935	3756	24	the	the	DT
9935	3756	25	market	market	NN
9935	3756	26	for	for	IN
9935	3756	27	the	the	DT
9935	3756	28	convenience	convenience	NN
9935	3756	29	of	of	IN
9935	3756	30	those	those	DT
9935	3756	31	who	who	WP
9935	3756	32	do	do	VBP
9935	3756	33	not	not	RB
9935	3756	34	desire	desire	VB
9935	3756	35	to	to	TO
9935	3756	36	prepare	prepare	VB
9935	3756	37	the	the	DT
9935	3756	38	mixture	mixture	NN
9935	3756	39	at	at	IN
9935	3756	40	home	home	NN
9935	3756	41	.	.	.
9935	3757	1	As	as	IN
9935	3757	2	a	a	DT
9935	3757	3	rule	rule	NN
9935	3757	4	,	,	,
9935	3757	5	these	these	DT
9935	3757	6	contain	contain	VBP
9935	3757	7	a	a	DT
9935	3757	8	combination	combination	NN
9935	3757	9	of	of	IN
9935	3757	10	buckwheat	buckwheat	NN
9935	3757	11	and	and	CC
9935	3757	12	wheat	wheat	NN
9935	3757	13	flour	flour	NN
9935	3757	14	.	.	.
9935	3758	1	To	to	TO
9935	3758	2	make	make	VB
9935	3758	3	cakes	cake	NNS
9935	3758	4	from	from	IN
9935	3758	5	these	these	DT
9935	3758	6	flours	flour	NNS
9935	3758	7	,	,	,
9935	3758	8	add	add	VB
9935	3758	9	the	the	DT
9935	3758	10	required	require	VBN
9935	3758	11	amount	amount	NN
9935	3758	12	of	of	IN
9935	3758	13	liquid	liquid	NN
9935	3758	14	,	,	,
9935	3758	15	either	either	CC
9935	3758	16	milk	milk	NN
9935	3758	17	or	or	CC
9935	3758	18	water	water	NN
9935	3758	19	,	,	,
9935	3758	20	and	and	CC
9935	3758	21	a	a	DT
9935	3758	22	little	little	JJ
9935	3758	23	sugar	sugar	NN
9935	3758	24	,	,	,
9935	3758	25	if	if	IN
9935	3758	26	necessary	necessary	JJ
9935	3758	27	,	,	,
9935	3758	28	and	and	CC
9935	3758	29	then	then	RB
9935	3758	30	proceed	proceed	VBP
9935	3758	31	to	to	TO
9935	3758	32	bake	bake	VB
9935	3758	33	them	-PRON-	PRP
9935	3758	34	on	on	IN
9935	3758	35	a	a	DT
9935	3758	36	griddle	griddle	NN
9935	3758	37	.	.	.
9935	3759	1	While	while	IN
9935	3759	2	there	there	EX
9935	3759	3	is	be	VBZ
9935	3759	4	no	no	DT
9935	3759	5	objection	objection	NN
9935	3759	6	to	to	IN
9935	3759	7	the	the	DT
9935	3759	8	use	use	NN
9935	3759	9	of	of	IN
9935	3759	10	such	such	JJ
9935	3759	11	flours	flour	NNS
9935	3759	12	if	if	IN
9935	3759	13	they	-PRON-	PRP
9935	3759	14	are	be	VBP
9935	3759	15	found	find	VBN
9935	3759	16	agreeable	agreeable	JJ
9935	3759	17	,	,	,
9935	3759	18	it	-PRON-	PRP
9935	3759	19	is	be	VBZ
9935	3759	20	more	more	RBR
9935	3759	21	expensive	expensive	JJ
9935	3759	22	to	to	TO
9935	3759	23	use	use	VB
9935	3759	24	them	-PRON-	PRP
9935	3759	25	than	than	IN
9935	3759	26	to	to	TO
9935	3759	27	make	make	VB
9935	3759	28	up	up	RP
9935	3759	29	the	the	DT
9935	3759	30	buckwheat	buckwheat	NN
9935	3759	31	mixture	mixture	NN
9935	3759	32	at	at	IN
9935	3759	33	home	home	NN
9935	3759	34	.	.	.
9935	3760	1	A	a	DT
9935	3760	2	recipe	recipe	NN
9935	3760	3	for	for	IN
9935	3760	4	buckwheat	buckwheat	NN
9935	3760	5	cakes	cake	NNS
9935	3760	6	that	that	WDT
9935	3760	7	proves	prove	VBZ
9935	3760	8	very	very	RB
9935	3760	9	satisfactory	satisfactory	JJ
9935	3760	10	is	be	VBZ
9935	3760	11	the	the	DT
9935	3760	12	following	follow	VBG
9935	3760	13	:	:	:
9935	3760	14	BUCKWHEAT	buckwheat	NN
9935	3760	15	CAKES	cake	NNS
9935	3760	16	(	(	-LRB-
9935	3760	17	Sufficient	sufficient	JJ
9935	3760	18	to	to	TO
9935	3760	19	Serve	serve	VB
9935	3760	20	Six	six	CD
9935	3760	21	)	)	-RRB-
9935	3760	22	2	2	CD
9935	3760	23	c.	c.	NN
9935	3760	24	scalded	scalded	JJ
9935	3760	25	milk	milk	NN
9935	3760	26	1/2	1/2	CD
9935	3760	27	c.	c.	NN
9935	3760	28	fine	fine	JJ
9935	3760	29	bread	bread	NN
9935	3760	30	crumbs	crumb	VBZ
9935	3760	31	1/2	1/2	CD
9935	3760	32	tsp	tsp	NN
9935	3760	33	.	.	.
9935	3761	1	salt	salt	NN
9935	3761	2	1/4	1/4	CD
9935	3761	3	yeast	yeast	NN
9935	3761	4	cake	cake	NN
9935	3761	5	3/4	3/4	CD
9935	3761	6	c.	c.	NNP
9935	3761	7	lukewarm	lukewarm	NNP
9935	3761	8	water	water	NN
9935	3761	9	1	1	CD
9935	3761	10	-	-	SYM
9935	3761	11	1/2	1/2	CD
9935	3761	12	c.	c.	NN
9935	3761	13	buckwheat	buckwheat	NN
9935	3761	14	flour	flour	NN
9935	3761	15	1/2	1/2	CD
9935	3761	16	c.	c.	NN
9935	3761	17	white	white	JJ
9935	3761	18	flour	flour	NN
9935	3761	19	1	1	CD
9935	3761	20	Tb	Tb	NNP
9935	3761	21	.	.	.
9935	3762	1	molasses	molasses	NNP
9935	3762	2	1/4	1/4	CD
9935	3762	3	tsp	tsp	NN
9935	3762	4	.	.	.
9935	3763	1	soda	soda	NNP
9935	3763	2	Pour	Pour	NNP
9935	3763	3	the	the	DT
9935	3763	4	scalded	scald	VBN
9935	3763	5	milk	milk	NN
9935	3763	6	over	over	IN
9935	3763	7	the	the	DT
9935	3763	8	bread	bread	NN
9935	3763	9	crumbs	crumb	VBZ
9935	3763	10	and	and	CC
9935	3763	11	add	add	VB
9935	3763	12	the	the	DT
9935	3763	13	salt	salt	NN
9935	3763	14	.	.	.
9935	3764	1	Dissolve	dissolve	VB
9935	3764	2	the	the	DT
9935	3764	3	yeast	yeast	NN
9935	3764	4	cake	cake	NN
9935	3764	5	in	in	IN
9935	3764	6	1/2	1/2	CD
9935	3764	7	cupful	cupful	NN
9935	3764	8	of	of	IN
9935	3764	9	the	the	DT
9935	3764	10	lukewarm	lukewarm	JJ
9935	3764	11	water	water	NN
9935	3764	12	and	and	CC
9935	3764	13	add	add	VB
9935	3764	14	this	this	DT
9935	3764	15	to	to	IN
9935	3764	16	the	the	DT
9935	3764	17	bread	bread	NN
9935	3764	18	crumbs	crumb	NNS
9935	3764	19	and	and	CC
9935	3764	20	milk	milk	NN
9935	3764	21	.	.	.
9935	3765	1	Stir	stir	VB
9935	3765	2	in	in	IN
9935	3765	3	the	the	DT
9935	3765	4	buckwheat	buckwheat	NN
9935	3765	5	and	and	CC
9935	3765	6	the	the	DT
9935	3765	7	white	white	JJ
9935	3765	8	flour	flour	NN
9935	3765	9	,	,	,
9935	3765	10	and	and	CC
9935	3765	11	let	let	VB
9935	3765	12	the	the	DT
9935	3765	13	mixture	mixture	NN
9935	3765	14	rise	rise	VB
9935	3765	15	overnight	overnight	RB
9935	3765	16	.	.	.
9935	3766	1	In	in	IN
9935	3766	2	the	the	DT
9935	3766	3	morning	morning	NN
9935	3766	4	,	,	,
9935	3766	5	stir	stir	VB
9935	3766	6	it	-PRON-	PRP
9935	3766	7	well	well	RB
9935	3766	8	and	and	CC
9935	3766	9	add	add	VB
9935	3766	10	the	the	DT
9935	3766	11	molasses	molasse	NNS
9935	3766	12	,	,	,
9935	3766	13	the	the	DT
9935	3766	14	soda	soda	NN
9935	3766	15	,	,	,
9935	3766	16	and	and	CC
9935	3766	17	1/4	1/4	CD
9935	3766	18	cupful	cupful	NN
9935	3766	19	of	of	IN
9935	3766	20	lukewarm	lukewarm	JJ
9935	3766	21	water	water	NN
9935	3766	22	.	.	.
9935	3767	1	Bake	bake	VB
9935	3767	2	on	on	RP
9935	3767	3	a	a	DT
9935	3767	4	hot	hot	JJ
9935	3767	5	griddle	griddle	NN
9935	3767	6	.	.	.
9935	3768	1	If	if	IN
9935	3768	2	cakes	cake	NNS
9935	3768	3	are	be	VBP
9935	3768	4	to	to	TO
9935	3768	5	be	be	VB
9935	3768	6	baked	bake	VBN
9935	3768	7	the	the	DT
9935	3768	8	next	next	JJ
9935	3768	9	day	day	NN
9935	3768	10	,	,	,
9935	3768	11	retain	retain	VB
9935	3768	12	1/2	1/2	CD
9935	3768	13	cupful	cupful	NN
9935	3768	14	of	of	IN
9935	3768	15	the	the	DT
9935	3768	16	batter	batter	NN
9935	3768	17	,	,	,
9935	3768	18	to	to	TO
9935	3768	19	which	which	WDT
9935	3768	20	may	may	MD
9935	3768	21	be	be	VB
9935	3768	22	added	add	VBN
9935	3768	23	flour	flour	NN
9935	3768	24	,	,	,
9935	3768	25	milk	milk	NN
9935	3768	26	,	,	,
9935	3768	27	salt	salt	NN
9935	3768	28	,	,	,
9935	3768	29	and	and	CC
9935	3768	30	molasses	molasse	NNS
9935	3768	31	.	.	.
9935	3769	1	By	by	IN
9935	3769	2	doing	do	VBG
9935	3769	3	this	this	DT
9935	3769	4	each	each	DT
9935	3769	5	day	day	NN
9935	3769	6	,	,	,
9935	3769	7	a	a	DT
9935	3769	8	starter	starter	NN
9935	3769	9	may	may	MD
9935	3769	10	be	be	VB
9935	3769	11	had	have	VBN
9935	3769	12	for	for	IN
9935	3769	13	a	a	DT
9935	3769	14	long	long	JJ
9935	3769	15	period	period	NN
9935	3769	16	of	of	IN
9935	3769	17	time	time	NN
9935	3769	18	.	.	.
9935	3770	1	If	if	IN
9935	3770	2	a	a	DT
9935	3770	3	strong	strong	JJ
9935	3770	4	buckwheat	buckwheat	NN
9935	3770	5	flavor	flavor	NN
9935	3770	6	is	be	VBZ
9935	3770	7	desired	desire	VBN
9935	3770	8	,	,	,
9935	3770	9	use	use	VB
9935	3770	10	all	all	DT
9935	3770	11	buckwheat	buckwheat	NN
9935	3770	12	flour	flour	NN
9935	3770	13	,	,	,
9935	3770	14	but	but	CC
9935	3770	15	if	if	IN
9935	3770	16	only	only	RB
9935	3770	17	a	a	DT
9935	3770	18	slight	slight	JJ
9935	3770	19	buckwheat	buckwheat	NN
9935	3770	20	flavor	flavor	NN
9935	3770	21	is	be	VBZ
9935	3770	22	desired	desire	VBN
9935	3770	23	,	,	,
9935	3770	24	make	make	VB
9935	3770	25	the	the	DT
9935	3770	26	proportion	proportion	NN
9935	3770	27	of	of	IN
9935	3770	28	wheat	wheat	NN
9935	3770	29	flour	flour	NN
9935	3770	30	greater	great	JJR
9935	3770	31	and	and	CC
9935	3770	32	that	that	DT
9935	3770	33	of	of	IN
9935	3770	34	the	the	DT
9935	3770	35	buckwheat	buckwheat	NN
9935	3770	36	smaller	small	JJR
9935	3770	37	.	.	.
9935	3771	1	WAFFLE	WAFFLE	NNP
9935	3771	2	RECIPES	RECIPES	NNP
9935	3771	3	45	45	CD
9935	3771	4	.	.	.
9935	3772	1	PROCEDURE	PROCEDURE	NNP
9935	3772	2	IN	in	IN
9935	3772	3	BAKING	BAKING	NNP
9935	3772	4	WAFFLES.--The	WAFFLES.--The	NNP
9935	3772	5	procedure	procedure	NN
9935	3772	6	in	in	IN
9935	3772	7	making	make	VBG
9935	3772	8	waffles	waffle	NNS
9935	3772	9	is	be	VBZ
9935	3772	10	very	very	RB
9935	3772	11	similar	similar	JJ
9935	3772	12	to	to	IN
9935	3772	13	that	that	DT
9935	3772	14	in	in	IN
9935	3772	15	making	make	VBG
9935	3772	16	griddle	griddle	NN
9935	3772	17	cakes	cake	NNS
9935	3772	18	.	.	.
9935	3773	1	While	while	IN
9935	3773	2	the	the	DT
9935	3773	3	waffle	waffle	NN
9935	3773	4	mixture	mixture	NN
9935	3773	5	is	be	VBZ
9935	3773	6	being	be	VBG
9935	3773	7	prepared	prepare	VBN
9935	3773	8	,	,	,
9935	3773	9	heat	heat	VB
9935	3773	10	the	the	DT
9935	3773	11	waffle	waffle	NN
9935	3773	12	iron	iron	NN
9935	3773	13	.	.	.
9935	3774	1	Then	then	RB
9935	3774	2	grease	grease	VB
9935	3774	3	it	-PRON-	PRP
9935	3774	4	thoroughly	thoroughly	RB
9935	3774	5	on	on	IN
9935	3774	6	both	both	DT
9935	3774	7	sides	side	NNS
9935	3774	8	with	with	IN
9935	3774	9	a	a	DT
9935	3774	10	rind	rind	NN
9935	3774	11	of	of	IN
9935	3774	12	salt	salt	NN
9935	3774	13	pork	pork	NN
9935	3774	14	or	or	CC
9935	3774	15	a	a	DT
9935	3774	16	cloth	cloth	NN
9935	3774	17	pad	pad	NN
9935	3774	18	dipped	dip	VBN
9935	3774	19	in	in	IN
9935	3774	20	fat	fat	NN
9935	3774	21	,	,	,
9935	3774	22	being	be	VBG
9935	3774	23	careful	careful	JJ
9935	3774	24	that	that	IN
9935	3774	25	there	there	EX
9935	3774	26	is	be	VBZ
9935	3774	27	no	no	DT
9935	3774	28	excess	excess	JJ
9935	3774	29	fat	fat	NN
9935	3774	30	,	,	,
9935	3774	31	as	as	IN
9935	3774	32	it	-PRON-	PRP
9935	3774	33	will	will	MD
9935	3774	34	run	run	VB
9935	3774	35	out	out	RP
9935	3774	36	when	when	WRB
9935	3774	37	the	the	DT
9935	3774	38	iron	iron	NN
9935	3774	39	is	be	VBZ
9935	3774	40	turned	turn	VBN
9935	3774	41	over	over	RP
9935	3774	42	.	.	.
9935	3775	1	With	with	IN
9935	3775	2	the	the	DT
9935	3775	3	iron	iron	NN
9935	3775	4	properly	properly	RB
9935	3775	5	greased	grease	VBN
9935	3775	6	and	and	CC
9935	3775	7	sufficiently	sufficiently	RB
9935	3775	8	hot	hot	JJ
9935	3775	9	,	,	,
9935	3775	10	place	place	VB
9935	3775	11	several	several	JJ
9935	3775	12	spoonfuls	spoonful	NNS
9935	3775	13	of	of	IN
9935	3775	14	the	the	DT
9935	3775	15	batter	batter	NN
9935	3775	16	in	in	IN
9935	3775	17	the	the	DT
9935	3775	18	center	center	NN
9935	3775	19	and	and	CC
9935	3775	20	close	close	VB
9935	3775	21	the	the	DT
9935	3775	22	iron	iron	NN
9935	3775	23	.	.	.
9935	3776	1	By	by	IN
9935	3776	2	so	so	RB
9935	3776	3	doing	do	VBG
9935	3776	4	,	,	,
9935	3776	5	the	the	DT
9935	3776	6	batter	batter	NN
9935	3776	7	will	will	MD
9935	3776	8	be	be	VB
9935	3776	9	pressed	press	VBN
9935	3776	10	out	out	RP
9935	3776	11	to	to	TO
9935	3776	12	cover	cover	VB
9935	3776	13	the	the	DT
9935	3776	14	entire	entire	JJ
9935	3776	15	surface	surface	NN
9935	3776	16	.	.	.
9935	3777	1	In	in	IN
9935	3777	2	pouring	pour	VBG
9935	3777	3	the	the	DT
9935	3777	4	batter	batter	NN
9935	3777	5	,	,	,
9935	3777	6	do	do	VBP
9935	3777	7	not	not	RB
9935	3777	8	cover	cover	VB
9935	3777	9	the	the	DT
9935	3777	10	entire	entire	JJ
9935	3777	11	surface	surface	NN
9935	3777	12	of	of	IN
9935	3777	13	the	the	DT
9935	3777	14	iron	iron	NN
9935	3777	15	with	with	IN
9935	3777	16	batter	batter	NN
9935	3777	17	nor	nor	CC
9935	3777	18	place	place	VB
9935	3777	19	any	any	DT
9935	3777	20	near	near	IN
9935	3777	21	the	the	DT
9935	3777	22	outside	outside	JJ
9935	3777	23	edge	edge	NN
9935	3777	24	,	,	,
9935	3777	25	for	for	IN
9935	3777	26	it	-PRON-	PRP
9935	3777	27	is	be	VBZ
9935	3777	28	liable	liable	JJ
9935	3777	29	to	to	TO
9935	3777	30	run	run	VB
9935	3777	31	out	out	RP
9935	3777	32	when	when	WRB
9935	3777	33	the	the	DT
9935	3777	34	iron	iron	NN
9935	3777	35	is	be	VBZ
9935	3777	36	closed	closed	JJ
9935	3777	37	.	.	.
9935	3778	1	In	in	IN
9935	3778	2	case	case	NN
9935	3778	3	this	this	DT
9935	3778	4	happens	happen	VBZ
9935	3778	5	,	,	,
9935	3778	6	be	be	VB
9935	3778	7	sure	sure	JJ
9935	3778	8	to	to	TO
9935	3778	9	put	put	VB
9935	3778	10	in	in	RP
9935	3778	11	less	less	JJR
9935	3778	12	batter	batter	NN
9935	3778	13	the	the	DT
9935	3778	14	next	next	JJ
9935	3778	15	time	time	NN
9935	3778	16	.	.	.
9935	3779	1	Allow	allow	VB
9935	3779	2	the	the	DT
9935	3779	3	waffle	waffle	NN
9935	3779	4	to	to	TO
9935	3779	5	brown	brown	VB
9935	3779	6	on	on	IN
9935	3779	7	the	the	DT
9935	3779	8	side	side	NN
9935	3779	9	near	near	IN
9935	3779	10	the	the	DT
9935	3779	11	fire	fire	NN
9935	3779	12	and	and	CC
9935	3779	13	then	then	RB
9935	3779	14	turn	turn	VB
9935	3779	15	the	the	DT
9935	3779	16	iron	iron	NN
9935	3779	17	,	,	,
9935	3779	18	so	so	IN
9935	3779	19	as	as	IN
9935	3779	20	to	to	TO
9935	3779	21	brown	brown	VB
9935	3779	22	the	the	DT
9935	3779	23	other	other	JJ
9935	3779	24	side	side	NN
9935	3779	25	.	.	.
9935	3780	1	When	when	WRB
9935	3780	2	the	the	DT
9935	3780	3	waffle	waffle	NN
9935	3780	4	is	be	VBZ
9935	3780	5	sufficiently	sufficiently	RB
9935	3780	6	brown	brown	JJ
9935	3780	7	,	,	,
9935	3780	8	remove	remove	VB
9935	3780	9	it	-PRON-	PRP
9935	3780	10	;	;	:
9935	3780	11	then	then	RB
9935	3780	12	grease	grease	VB
9935	3780	13	the	the	DT
9935	3780	14	iron	iron	NN
9935	3780	15	and	and	CC
9935	3780	16	repeat	repeat	VB
9935	3780	17	the	the	DT
9935	3780	18	process	process	NN
9935	3780	19	.	.	.
9935	3781	1	[	[	-LRB-
9935	3781	2	Illustration	illustration	NN
9935	3781	3	:	:	:
9935	3781	4	FIG	FIG	NNP
9935	3781	5	.	.	.
9935	3782	1	8	8	LS
9935	3782	2	.	.	.
9935	3782	3	]	]	-RRB-
9935	3783	1	46	46	CD
9935	3783	2	.	.	.
9935	3784	1	WAFFLES.--The	WAFFLES.--The	NFP
9935	3784	2	form	form	NN
9935	3784	3	of	of	IN
9935	3784	4	hot	hot	JJ
9935	3784	5	bread	bread	NN
9935	3784	6	known	know	VBN
9935	3784	7	as	as	IN
9935	3784	8	waffles	waffle	NNS
9935	3784	9	,	,	,
9935	3784	10	which	which	WDT
9935	3784	11	are	be	VBP
9935	3784	12	illustrated	illustrate	VBN
9935	3784	13	in	in	IN
9935	3784	14	Fig	Fig	NNP
9935	3784	15	.	.	.
9935	3785	1	8	8	LS
9935	3785	2	,	,	,
9935	3785	3	offers	offer	VBZ
9935	3785	4	the	the	DT
9935	3785	5	housewife	housewife	NN
9935	3785	6	an	an	DT
9935	3785	7	excellent	excellent	JJ
9935	3785	8	opportunity	opportunity	NN
9935	3785	9	to	to	TO
9935	3785	10	add	add	VB
9935	3785	11	variety	variety	NN
9935	3785	12	to	to	IN
9935	3785	13	meals	meal	NNS
9935	3785	14	.	.	.
9935	3786	1	Practically	practically	RB
9935	3786	2	no	no	DT
9935	3786	3	one	one	NN
9935	3786	4	dislikes	dislikes	NN
9935	3786	5	waffles	waffle	NNS
9935	3786	6	,	,	,
9935	3786	7	and	and	CC
9935	3786	8	they	-PRON-	PRP
9935	3786	9	are	be	VBP
9935	3786	10	especially	especially	RB
9935	3786	11	appetising	appetise	VBG
9935	3786	12	when	when	WRB
9935	3786	13	sprinkled	sprinkle	VBN
9935	3786	14	with	with	IN
9935	3786	15	powdered	powdered	JJ
9935	3786	16	sugar	sugar	NN
9935	3786	17	or	or	CC
9935	3786	18	served	serve	VBN
9935	3786	19	with	with	IN
9935	3786	20	sirup	sirup	NN
9935	3786	21	.	.	.
9935	3787	1	They	-PRON-	PRP
9935	3787	2	are	be	VBP
9935	3787	3	often	often	RB
9935	3787	4	served	serve	VBN
9935	3787	5	with	with	IN
9935	3787	6	chicken	chicken	NN
9935	3787	7	or	or	CC
9935	3787	8	other	other	JJ
9935	3787	9	gravy	gravy	NN
9935	3787	10	.	.	.
9935	3788	1	WAFFLES	waffles	NN
9935	3788	2	(	(	-LRB-
9935	3788	3	Sufficient	sufficient	JJ
9935	3788	4	to	to	TO
9935	3788	5	Serve	serve	VB
9935	3788	6	Six	six	CD
9935	3788	7	)	)	-RRB-
9935	3788	8	2	2	CD
9935	3788	9	c.	c.	NN
9935	3788	10	flour	flour	NN
9935	3788	11	3	3	CD
9935	3788	12	tsp	tsp	NN
9935	3788	13	.	.	.
9935	3789	1	baking	baking	NNP
9935	3789	2	powder	powder	NNP
9935	3789	3	1/2	1/2	CD
9935	3789	4	tsp	tsp	NN
9935	3789	5	.	.	.
9935	3790	1	salt	salt	NN
9935	3790	2	2	2	CD
9935	3790	3	eggs	egg	NNS
9935	3790	4	1	1	CD
9935	3790	5	-	-	SYM
9935	3790	6	2/3	2/3	CD
9935	3790	7	c.	c.	NN
9935	3790	8	milk	milk	NN
9935	3790	9	2	2	CD
9935	3790	10	Tb	Tb	NNP
9935	3790	11	.	.	.
9935	3791	1	melted	melted	JJ
9935	3791	2	fat	fat	JJ
9935	3791	3	Sift	Sift	NNP
9935	3791	4	the	the	DT
9935	3791	5	flour	flour	NN
9935	3791	6	,	,	,
9935	3791	7	baking	baking	NN
9935	3791	8	powder	powder	NN
9935	3791	9	,	,	,
9935	3791	10	and	and	CC
9935	3791	11	salt	salt	NN
9935	3791	12	together	together	RB
9935	3791	13	.	.	.
9935	3792	1	Beat	beat	VB
9935	3792	2	the	the	DT
9935	3792	3	yolks	yolk	NNS
9935	3792	4	and	and	CC
9935	3792	5	whites	white	NNS
9935	3792	6	of	of	IN
9935	3792	7	the	the	DT
9935	3792	8	eggs	egg	NNS
9935	3792	9	separately	separately	RB
9935	3792	10	.	.	.
9935	3793	1	Add	add	VB
9935	3793	2	the	the	DT
9935	3793	3	beaten	beat	VBN
9935	3793	4	yolks	yolk	NNS
9935	3793	5	and	and	CC
9935	3793	6	the	the	DT
9935	3793	7	milk	milk	NN
9935	3793	8	to	to	IN
9935	3793	9	the	the	DT
9935	3793	10	dry	dry	JJ
9935	3793	11	ingredients	ingredient	NNS
9935	3793	12	and	and	CC
9935	3793	13	then	then	RB
9935	3793	14	stir	stir	VB
9935	3793	15	in	in	IN
9935	3793	16	the	the	DT
9935	3793	17	melted	melted	JJ
9935	3793	18	fat	fat	NN
9935	3793	19	.	.	.
9935	3794	1	Beat	beat	VB
9935	3794	2	the	the	DT
9935	3794	3	egg	egg	NN
9935	3794	4	whites	white	NNS
9935	3794	5	stiff	stiff	JJ
9935	3794	6	and	and	CC
9935	3794	7	fold	fold	VB
9935	3794	8	them	-PRON-	PRP
9935	3794	9	into	into	IN
9935	3794	10	the	the	DT
9935	3794	11	batter	batter	NN
9935	3794	12	.	.	.
9935	3795	1	Bake	bake	VB
9935	3795	2	according	accord	VBG
9935	3795	3	to	to	IN
9935	3795	4	the	the	DT
9935	3795	5	directions	direction	NNS
9935	3795	6	given	give	VBN
9935	3795	7	in	in	IN
9935	3795	8	Art	art	NN
9935	3795	9	.	.	.
9935	3796	1	45	45	CD
9935	3796	2	.	.	.
9935	3797	1	47	47	CD
9935	3797	2	.	.	.
9935	3798	1	RICE	rice	NN
9935	3798	2	WAFFLES.--Rice	waffles.--rice	NN
9935	3798	3	waffles	waffle	NNS
9935	3798	4	offer	offer	VBP
9935	3798	5	an	an	DT
9935	3798	6	excellent	excellent	JJ
9935	3798	7	means	mean	NNS
9935	3798	8	of	of	IN
9935	3798	9	utilizing	utilize	VBG
9935	3798	10	left	leave	VBN
9935	3798	11	-	-	HYPH
9935	3798	12	over	over	RP
9935	3798	13	rice	rice	NN
9935	3798	14	.	.	.
9935	3799	1	Such	such	JJ
9935	3799	2	waffles	waffle	NNS
9935	3799	3	are	be	VBP
9935	3799	4	prepared	prepare	VBN
9935	3799	5	in	in	IN
9935	3799	6	about	about	RB
9935	3799	7	the	the	DT
9935	3799	8	same	same	JJ
9935	3799	9	way	way	NN
9935	3799	10	as	as	IN
9935	3799	11	the	the	DT
9935	3799	12	waffles	waffle	NNS
9935	3799	13	just	just	RB
9935	3799	14	mentioned	mention	VBD
9935	3799	15	.	.	.
9935	3800	1	In	in	IN
9935	3800	2	working	work	VBG
9935	3800	3	the	the	DT
9935	3800	4	cooked	cooked	JJ
9935	3800	5	rice	rice	NN
9935	3800	6	into	into	IN
9935	3800	7	the	the	DT
9935	3800	8	dry	dry	JJ
9935	3800	9	ingredients	ingredient	NNS
9935	3800	10	,	,	,
9935	3800	11	use	use	NN
9935	3800	12	should	should	MD
9935	3800	13	be	be	VB
9935	3800	14	made	make	VBN
9935	3800	15	of	of	IN
9935	3800	16	a	a	DT
9935	3800	17	light	light	JJ
9935	3800	18	motion	motion	NN
9935	3800	19	that	that	WDT
9935	3800	20	will	will	MD
9935	3800	21	not	not	RB
9935	3800	22	crush	crush	VB
9935	3800	23	the	the	DT
9935	3800	24	grains	grain	NNS
9935	3800	25	,	,	,
9935	3800	26	but	but	CC
9935	3800	27	will	will	MD
9935	3800	28	separate	separate	VB
9935	3800	29	them	-PRON-	PRP
9935	3800	30	from	from	IN
9935	3800	31	one	one	CD
9935	3800	32	another	another	DT
9935	3800	33	.	.	.
9935	3801	1	Left	leave	VBN
9935	3801	2	-	-	HYPH
9935	3801	3	over	over	RP
9935	3801	4	cereals	cereal	NNS
9935	3801	5	other	other	JJ
9935	3801	6	than	than	IN
9935	3801	7	rice	rice	NN
9935	3801	8	may	may	MD
9935	3801	9	also	also	RB
9935	3801	10	be	be	VB
9935	3801	11	used	use	VBN
9935	3801	12	in	in	IN
9935	3801	13	this	this	DT
9935	3801	14	way	way	NN
9935	3801	15	.	.	.
9935	3802	1	RICE	rice	NN
9935	3802	2	WAFFLES	waffles	NN
9935	3802	3	(	(	-LRB-
9935	3802	4	Sufficient	sufficient	JJ
9935	3802	5	to	to	TO
9935	3802	6	Serve	serve	VB
9935	3802	7	Six	six	CD
9935	3802	8	)	)	-RRB-
9935	3802	9	1	1	CD
9935	3802	10	-	-	SYM
9935	3802	11	3/4	3/4	CD
9935	3802	12	c.	c.	NN
9935	3802	13	flour	flour	NN
9935	3802	14	2	2	CD
9935	3802	15	Tb	Tb	NNP
9935	3802	16	.	.	.
9935	3803	1	sugar	sugar	NNP
9935	3803	2	1/2	1/2	CD
9935	3803	3	tsp	tsp	NN
9935	3803	4	.	.	.
9935	3804	1	baking	baking	NNP
9935	3804	2	powder	powder	NNP
9935	3804	3	1/2	1/2	CD
9935	3804	4	tsp	tsp	NN
9935	3804	5	.	.	.
9935	3805	1	salt	salt	NN
9935	3805	2	2/3	2/3	CD
9935	3805	3	c.	c.	NN
9935	3805	4	cooked	cooked	JJ
9935	3805	5	rice	rice	NN
9935	3805	6	1	1	CD
9935	3805	7	-	-	SYM
9935	3805	8	1/2	1/2	CD
9935	3805	9	c.	c.	NN
9935	3805	10	milk	milk	NN
9935	3805	11	1	1	CD
9935	3805	12	egg	egg	NN
9935	3805	13	1	1	CD
9935	3805	14	Tb	Tb	NNP
9935	3805	15	.	.	.
9935	3806	1	melted	melted	JJ
9935	3806	2	fat	fat	JJ
9935	3806	3	Mix	Mix	NNP
9935	3806	4	and	and	CC
9935	3806	5	sift	sift	VB
9935	3806	6	the	the	DT
9935	3806	7	flour	flour	NN
9935	3806	8	,	,	,
9935	3806	9	sugar	sugar	NN
9935	3806	10	,	,	,
9935	3806	11	baking	baking	NN
9935	3806	12	powder	powder	NN
9935	3806	13	,	,	,
9935	3806	14	and	and	CC
9935	3806	15	salt	salt	NN
9935	3806	16	,	,	,
9935	3806	17	and	and	CC
9935	3806	18	then	then	RB
9935	3806	19	work	work	VB
9935	3806	20	the	the	DT
9935	3806	21	rice	rice	NN
9935	3806	22	into	into	IN
9935	3806	23	the	the	DT
9935	3806	24	dry	dry	JJ
9935	3806	25	ingredients	ingredient	NNS
9935	3806	26	.	.	.
9935	3807	1	Add	add	VB
9935	3807	2	the	the	DT
9935	3807	3	milk	milk	NN
9935	3807	4	and	and	CC
9935	3807	5	the	the	DT
9935	3807	6	well	well	RB
9935	3807	7	-	-	HYPH
9935	3807	8	beaten	beat	VBN
9935	3807	9	yolk	yolk	NN
9935	3807	10	of	of	IN
9935	3807	11	egg	egg	NN
9935	3807	12	.	.	.
9935	3808	1	Stir	stir	VB
9935	3808	2	in	in	IN
9935	3808	3	the	the	DT
9935	3808	4	melted	melted	JJ
9935	3808	5	fat	fat	NN
9935	3808	6	.	.	.
9935	3809	1	Beat	beat	VB
9935	3809	2	the	the	DT
9935	3809	3	egg	egg	NN
9935	3809	4	white	white	NNP
9935	3809	5	stiff	stiff	NNP
9935	3809	6	,	,	,
9935	3809	7	and	and	CC
9935	3809	8	fold	fold	VB
9935	3809	9	it	-PRON-	PRP
9935	3809	10	into	into	IN
9935	3809	11	the	the	DT
9935	3809	12	batter	batter	NN
9935	3809	13	.	.	.
9935	3810	1	Bake	bake	VB
9935	3810	2	as	as	RB
9935	3810	3	previously	previously	RB
9935	3810	4	directed	direct	VBN
9935	3810	5	.	.	.
9935	3811	1	MUFFIN	MUFFIN	NNP
9935	3811	2	RECIPES	RECIPES	NNP
9935	3811	3	[	[	-LRB-
9935	3811	4	Illustration	illustration	NN
9935	3811	5	:	:	:
9935	3811	6	Fig	Fig	NNP
9935	3811	7	.	.	.
9935	3812	1	9	9	CD
9935	3812	2	]	]	-RRB-
9935	3812	3	48	48	CD
9935	3812	4	.	.	.
9935	3813	1	Muffins	muffin	NNS
9935	3813	2	are	be	VBP
9935	3813	3	examples	example	NNS
9935	3813	4	of	of	IN
9935	3813	5	thick	thick	JJ
9935	3813	6	batters	batter	NNS
9935	3813	7	with	with	IN
9935	3813	8	variations	variation	NNS
9935	3813	9	.	.	.
9935	3814	1	This	this	DT
9935	3814	2	form	form	NN
9935	3814	3	of	of	IN
9935	3814	4	hot	hot	JJ
9935	3814	5	bread	bread	NN
9935	3814	6	,	,	,
9935	3814	7	an	an	DT
9935	3814	8	illustration	illustration	NN
9935	3814	9	of	of	IN
9935	3814	10	which	which	WDT
9935	3814	11	is	be	VBZ
9935	3814	12	shown	show	VBN
9935	3814	13	in	in	IN
9935	3814	14	Fig	Fig	NNP
9935	3814	15	.	.	.
9935	3815	1	9	9	CD
9935	3815	2	,	,	,
9935	3815	3	may	may	MD
9935	3815	4	be	be	VB
9935	3815	5	baked	bake	VBN
9935	3815	6	in	in	IN
9935	3815	7	a	a	DT
9935	3815	8	pan	pan	NN
9935	3815	9	like	like	IN
9935	3815	10	that	that	DT
9935	3815	11	shown	show	VBN
9935	3815	12	at	at	IN
9935	3815	13	_	_	NNP
9935	3815	14	h	h	NNP
9935	3815	15	_	_	NNP
9935	3815	16	,	,	,
9935	3815	17	Fig	Fig	NNP
9935	3815	18	.	.	.
9935	3816	1	1	1	CD
9935	3816	2	,	,	,
9935	3816	3	or	or	CC
9935	3816	4	in	in	IN
9935	3816	5	individual	individual	JJ
9935	3816	6	tins	tin	NNS
9935	3816	7	.	.	.
9935	3817	1	Just	just	RB
9935	3817	2	as	as	IN
9935	3817	3	other	other	JJ
9935	3817	4	forms	form	NNS
9935	3817	5	of	of	IN
9935	3817	6	hot	hot	JJ
9935	3817	7	breads	bread	NNS
9935	3817	8	assist	assist	VBP
9935	3817	9	the	the	DT
9935	3817	10	housewife	housewife	NN
9935	3817	11	in	in	IN
9935	3817	12	making	make	VBG
9935	3817	13	changes	change	NNS
9935	3817	14	or	or	CC
9935	3817	15	additions	addition	NNS
9935	3817	16	to	to	IN
9935	3817	17	meals	meal	NNS
9935	3817	18	,	,	,
9935	3817	19	so	so	RB
9935	3817	20	do	do	VBP
9935	3817	21	muffins	muffin	NNS
9935	3817	22	,	,	,
9935	3817	23	as	as	IN
9935	3817	24	they	-PRON-	PRP
9935	3817	25	are	be	VBP
9935	3817	26	usually	usually	RB
9935	3817	27	relished	relish	VBN
9935	3817	28	by	by	IN
9935	3817	29	nearly	nearly	RB
9935	3817	30	every	every	DT
9935	3817	31	one	one	NN
9935	3817	32	.	.	.
9935	3818	1	49	49	CD
9935	3818	2	.	.	.
9935	3819	1	PLAIN	PLAIN	NNP
9935	3819	2	MUFFINS.--Perhaps	muffins.--perhap	VBZ
9935	3819	3	the	the	DT
9935	3819	4	simplest	simple	JJS
9935	3819	5	form	form	NN
9935	3819	6	of	of	IN
9935	3819	7	muffin	muffin	NNP
9935	3819	8	is	be	VBZ
9935	3819	9	the	the	DT
9935	3819	10	plain	plain	JJ
9935	3819	11	,	,	,
9935	3819	12	or	or	CC
9935	3819	13	one	one	CD
9935	3819	14	-	-	HYPH
9935	3819	15	egg	egg	NN
9935	3819	16	,	,	,
9935	3819	17	muffin	muffin	NNP
9935	3819	18	,	,	,
9935	3819	19	which	which	WDT
9935	3819	20	is	be	VBZ
9935	3819	21	illustrated	illustrate	VBN
9935	3819	22	in	in	IN
9935	3819	23	Fig	Fig	NNP
9935	3819	24	.	.	.
9935	3820	1	9	9	CD
9935	3820	2	and	and	CC
9935	3820	3	made	make	VBN
9935	3820	4	according	accord	VBG
9935	3820	5	to	to	IN
9935	3820	6	the	the	DT
9935	3820	7	accompanying	accompanying	JJ
9935	3820	8	recipe	recipe	NN
9935	3820	9	.	.	.
9935	3821	1	To	to	IN
9935	3821	2	a	a	DT
9935	3821	3	plain	plain	JJ
9935	3821	4	-	-	HYPH
9935	3821	5	muffin	muffin	NN
9935	3821	6	recipe	recipe	NN
9935	3821	7	,	,	,
9935	3821	8	however	however	RB
9935	3821	9	,	,	,
9935	3821	10	may	may	MD
9935	3821	11	be	be	VB
9935	3821	12	added	add	VBN
9935	3821	13	any	any	DT
9935	3821	14	kind	kind	NN
9935	3821	15	of	of	IN
9935	3821	16	fruit	fruit	NN
9935	3821	17	,	,	,
9935	3821	18	nuts	nut	NNS
9935	3821	19	,	,	,
9935	3821	20	or	or	CC
9935	3821	21	other	other	JJ
9935	3821	22	ingredients	ingredient	NNS
9935	3821	23	to	to	TO
9935	3821	24	give	give	VB
9935	3821	25	variety	variety	NN
9935	3821	26	of	of	IN
9935	3821	27	flavour	flavour	NN
9935	3821	28	.	.	.
9935	3822	1	Likewise	likewise	RB
9935	3822	2	,	,	,
9935	3822	3	it	-PRON-	PRP
9935	3822	4	may	may	MD
9935	3822	5	be	be	VB
9935	3822	6	made	make	VBN
9935	3822	7	richer	rich	JJR
9935	3822	8	and	and	CC
9935	3822	9	sweeter	sweeter	RBR
9935	3822	10	and	and	CC
9935	3822	11	then	then	RB
9935	3822	12	steamed	steam	VBD
9935	3822	13	or	or	CC
9935	3822	14	baked	bake	VBD
9935	3822	15	to	to	TO
9935	3822	16	be	be	VB
9935	3822	17	served	serve	VBN
9935	3822	18	with	with	IN
9935	3822	19	a	a	DT
9935	3822	20	sauce	sauce	NN
9935	3822	21	for	for	IN
9935	3822	22	dessert	dessert	NN
9935	3822	23	.	.	.
9935	3823	1	If	if	IN
9935	3823	2	it	-PRON-	PRP
9935	3823	3	is	be	VBZ
9935	3823	4	made	make	VBN
9935	3823	5	still	still	RB
9935	3823	6	richer	rich	JJR
9935	3823	7	and	and	CC
9935	3823	8	sweeter	sweeter	RBR
9935	3823	9	,	,	,
9935	3823	10	the	the	DT
9935	3823	11	result	result	NN
9935	3823	12	is	be	VBZ
9935	3823	13	a	a	DT
9935	3823	14	simple	simple	JJ
9935	3823	15	cake	cake	NN
9935	3823	16	mixture	mixture	NN
9935	3823	17	.	.	.
9935	3824	1	Any	any	DT
9935	3824	2	given	give	VBN
9935	3824	3	muffin	muffin	NN
9935	3824	4	recipe	recipe	NN
9935	3824	5	in	in	IN
9935	3824	6	which	which	WDT
9935	3824	7	sweet	sweet	JJ
9935	3824	8	milk	milk	NN
9935	3824	9	is	be	VBZ
9935	3824	10	used	use	VBN
9935	3824	11	may	may	MD
9935	3824	12	be	be	VB
9935	3824	13	made	make	VBN
9935	3824	14	with	with	IN
9935	3824	15	sour	sour	JJ
9935	3824	16	milk	milk	NN
9935	3824	17	by	by	IN
9935	3824	18	using	use	VBG
9935	3824	19	soda	soda	NN
9935	3824	20	instead	instead	RB
9935	3824	21	of	of	IN
9935	3824	22	baking	bake	VBG
9935	3824	23	powder	powder	NN
9935	3824	24	.	.	.
9935	3825	1	PLAIN	plain	JJ
9935	3825	2	MUFFINS	muffin	NNS
9935	3825	3	(	(	-LRB-
9935	3825	4	Sufficient	sufficient	JJ
9935	3825	5	to	to	TO
9935	3825	6	Serve	serve	VB
9935	3825	7	Six	six	CD
9935	3825	8	)	)	-RRB-
9935	3825	9	2	2	CD
9935	3825	10	c.	c.	NN
9935	3825	11	flour	flour	NN
9935	3825	12	2	2	CD
9935	3825	13	Tb	Tb	NNP
9935	3825	14	.	.	.
9935	3826	1	sugar	sugar	NNP
9935	3826	2	1	1	CD
9935	3826	3	tsp	tsp	NN
9935	3826	4	.	.	.
9935	3827	1	salt	salt	NN
9935	3827	2	4	4	CD
9935	3827	3	tsp	tsp	NN
9935	3827	4	.	.	.
9935	3828	1	baking	baking	NNP
9935	3828	2	powder	powder	NNP
9935	3828	3	1	1	CD
9935	3828	4	c.	c.	NN
9935	3828	5	milk	milk	NN
9935	3828	6	1	1	CD
9935	3828	7	egg	egg	NN
9935	3828	8	2	2	CD
9935	3828	9	Tb	Tb	NNP
9935	3828	10	.	.	.
9935	3829	1	melted	melted	JJ
9935	3829	2	fat	fat	JJ
9935	3829	3	Mix	Mix	NNP
9935	3829	4	and	and	CC
9935	3829	5	sift	sift	VB
9935	3829	6	the	the	DT
9935	3829	7	flour	flour	NN
9935	3829	8	,	,	,
9935	3829	9	sugar	sugar	NN
9935	3829	10	,	,	,
9935	3829	11	salt	salt	NN
9935	3829	12	,	,	,
9935	3829	13	and	and	CC
9935	3829	14	baking	baking	NN
9935	3829	15	powder	powder	NN
9935	3829	16	,	,	,
9935	3829	17	and	and	CC
9935	3829	18	to	to	IN
9935	3829	19	these	these	DT
9935	3829	20	add	add	VB
9935	3829	21	the	the	DT
9935	3829	22	milk	milk	NN
9935	3829	23	and	and	CC
9935	3829	24	beaten	beat	VBN
9935	3829	25	egg	egg	NN
9935	3829	26	.	.	.
9935	3830	1	Then	then	RB
9935	3830	2	stir	stir	VB
9935	3830	3	in	in	IN
9935	3830	4	the	the	DT
9935	3830	5	melted	melted	JJ
9935	3830	6	fat	fat	NN
9935	3830	7	.	.	.
9935	3831	1	Fill	fill	VB
9935	3831	2	well	well	RB
9935	3831	3	-	-	HYPH
9935	3831	4	greased	grease	VBN
9935	3831	5	muffin	muffin	NN
9935	3831	6	pans	pan	NNS
9935	3831	7	about	about	RB
9935	3831	8	two	two	CD
9935	3831	9	-	-	HYPH
9935	3831	10	thirds	third	NNS
9935	3831	11	full	full	JJ
9935	3831	12	of	of	IN
9935	3831	13	the	the	DT
9935	3831	14	mixture	mixture	NN
9935	3831	15	and	and	CC
9935	3831	16	bake	bake	VB
9935	3831	17	in	in	RP
9935	3831	18	a	a	DT
9935	3831	19	hot	hot	JJ
9935	3831	20	oven	oven	NN
9935	3831	21	for	for	IN
9935	3831	22	about	about	RB
9935	3831	23	20	20	CD
9935	3831	24	minutes	minute	NNS
9935	3831	25	.	.	.
9935	3832	1	50	50	CD
9935	3832	2	.	.	.
9935	3833	1	BLUEBERRY	BLUEBERRY	NNP
9935	3833	2	MUFFINS.--Muffins	MUFFINS.--Muffins	NNP
9935	3833	3	containing	contain	VBG
9935	3833	4	blueberries	blueberry	NNS
9935	3833	5	can	can	MD
9935	3833	6	be	be	VB
9935	3833	7	made	make	VBN
9935	3833	8	successfully	successfully	RB
9935	3833	9	only	only	RB
9935	3833	10	in	in	IN
9935	3833	11	blueberry	blueberry	NNP
9935	3833	12	season	season	NN
9935	3833	13	,	,	,
9935	3833	14	but	but	CC
9935	3833	15	other	other	JJ
9935	3833	16	fruit	fruit	NN
9935	3833	17	,	,	,
9935	3833	18	as	as	IN
9935	3833	19	,	,	,
9935	3833	20	for	for	IN
9935	3833	21	example	example	NN
9935	3833	22	,	,	,
9935	3833	23	dates	date	NNS
9935	3833	24	,	,	,
9935	3833	25	may	may	MD
9935	3833	26	be	be	VB
9935	3833	27	used	use	VBN
9935	3833	28	in	in	IN
9935	3833	29	place	place	NN
9935	3833	30	of	of	IN
9935	3833	31	the	the	DT
9935	3833	32	blueberries	blueberry	NNS
9935	3833	33	.	.	.
9935	3834	1	Cranberries	cranberry	NNS
9935	3834	2	are	be	VBP
9935	3834	3	often	often	RB
9935	3834	4	used	use	VBN
9935	3834	5	in	in	IN
9935	3834	6	muffins	muffin	NNS
9935	3834	7	,	,	,
9935	3834	8	but	but	CC
9935	3834	9	to	to	IN
9935	3834	10	many	many	JJ
9935	3834	11	persons	person	NNS
9935	3834	12	they	-PRON-	PRP
9935	3834	13	are	be	VBP
9935	3834	14	not	not	RB
9935	3834	15	agreeable	agreeable	JJ
9935	3834	16	because	because	IN
9935	3834	17	of	of	IN
9935	3834	18	the	the	DT
9935	3834	19	excessive	excessive	JJ
9935	3834	20	amount	amount	NN
9935	3834	21	of	of	IN
9935	3834	22	acid	acid	NN
9935	3834	23	they	-PRON-	PRP
9935	3834	24	contain	contain	VBP
9935	3834	25	.	.	.
9935	3835	1	BLUEBERRY	BLUEBERRY	NNP
9935	3835	2	MUFFINS	MUFFINS	NNP
9935	3835	3	(	(	-LRB-
9935	3835	4	Sufficient	sufficient	JJ
9935	3835	5	to	to	TO
9935	3835	6	Serve	serve	VB
9935	3835	7	Six	six	CD
9935	3835	8	)	)	-RRB-
9935	3835	9	3	3	CD
9935	3835	10	Tb	Tb	NNP
9935	3835	11	.	.	.
9935	3836	1	fat	fat	NNP
9935	3836	2	1/3	1/3	CD
9935	3836	3	c.	c.	NNP
9935	3836	4	sugar	sugar	NN
9935	3836	5	1	1	CD
9935	3836	6	egg	egg	NN
9935	3836	7	1	1	CD
9935	3836	8	c.	c.	NN
9935	3836	9	milk	milk	NN
9935	3836	10	2	2	CD
9935	3836	11	-	-	SYM
9935	3836	12	1/4	1/4	CD
9935	3836	13	c.	c.	NN
9935	3836	14	flour	flour	NN
9935	3836	15	1/2	1/2	CD
9935	3836	16	tsp	tsp	NN
9935	3836	17	.	.	.
9935	3837	1	salt	salt	NN
9935	3837	2	4	4	CD
9935	3837	3	tsp	tsp	NN
9935	3837	4	.	.	.
9935	3838	1	baking	baking	NNP
9935	3838	2	powder	powder	NNP
9935	3838	3	1	1	CD
9935	3838	4	c.	c.	NN
9935	3838	5	fresh	fresh	JJ
9935	3838	6	blueberries	blueberry	NNS
9935	3838	7	Cream	Cream	NNP
9935	3838	8	the	the	DT
9935	3838	9	fat	fat	NN
9935	3838	10	,	,	,
9935	3838	11	and	and	CC
9935	3838	12	add	add	VB
9935	3838	13	the	the	DT
9935	3838	14	sugar	sugar	NN
9935	3838	15	gradually	gradually	RB
9935	3838	16	.	.	.
9935	3839	1	Then	then	RB
9935	3839	2	stir	stir	VB
9935	3839	3	in	in	IN
9935	3839	4	the	the	DT
9935	3839	5	beaten	beat	VBN
9935	3839	6	egg	egg	NN
9935	3839	7	and	and	CC
9935	3839	8	milk	milk	NN
9935	3839	9	.	.	.
9935	3840	1	Reserve	Reserve	NNP
9935	3840	2	1/4	1/4	CD
9935	3840	3	cupful	cupful	NN
9935	3840	4	of	of	IN
9935	3840	5	flour	flour	NN
9935	3840	6	,	,	,
9935	3840	7	and	and	CC
9935	3840	8	mix	mix	VB
9935	3840	9	the	the	DT
9935	3840	10	remainder	remainder	NN
9935	3840	11	with	with	IN
9935	3840	12	the	the	DT
9935	3840	13	salt	salt	NN
9935	3840	14	and	and	CC
9935	3840	15	the	the	DT
9935	3840	16	baking	baking	NN
9935	3840	17	powder	powder	NN
9935	3840	18	.	.	.
9935	3841	1	Stir	stir	VB
9935	3841	2	the	the	DT
9935	3841	3	dry	dry	JJ
9935	3841	4	ingredients	ingredient	NNS
9935	3841	5	into	into	IN
9935	3841	6	the	the	DT
9935	3841	7	first	first	JJ
9935	3841	8	mixture	mixture	NN
9935	3841	9	.	.	.
9935	3842	1	Next	next	RB
9935	3842	2	,	,	,
9935	3842	3	mix	mix	VB
9935	3842	4	the	the	DT
9935	3842	5	1/4	1/4	CD
9935	3842	6	cupful	cupful	NN
9935	3842	7	of	of	IN
9935	3842	8	flour	flour	NN
9935	3842	9	with	with	IN
9935	3842	10	the	the	DT
9935	3842	11	berries	berry	NNS
9935	3842	12	and	and	CC
9935	3842	13	fold	fold	VB
9935	3842	14	them	-PRON-	PRP
9935	3842	15	into	into	IN
9935	3842	16	the	the	DT
9935	3842	17	batter	batter	NN
9935	3842	18	.	.	.
9935	3843	1	Fill	fill	VB
9935	3843	2	well	well	RB
9935	3843	3	-	-	HYPH
9935	3843	4	greased	grease	VBN
9935	3843	5	muffin	muffin	NN
9935	3843	6	pans	pan	NNS
9935	3843	7	about	about	RB
9935	3843	8	two	two	CD
9935	3843	9	-	-	HYPH
9935	3843	10	thirds	third	NNS
9935	3843	11	full	full	JJ
9935	3843	12	of	of	IN
9935	3843	13	the	the	DT
9935	3843	14	batter	batter	NN
9935	3843	15	,	,	,
9935	3843	16	and	and	CC
9935	3843	17	bake	bake	VB
9935	3843	18	in	in	RP
9935	3843	19	a	a	DT
9935	3843	20	hot	hot	JJ
9935	3843	21	oven	oven	NN
9935	3843	22	for	for	IN
9935	3843	23	about	about	RB
9935	3843	24	20	20	CD
9935	3843	25	minutes	minute	NNS
9935	3843	26	.	.	.
9935	3844	1	51	51	CD
9935	3844	2	.	.	.
9935	3845	1	DATE	DATE	NNP
9935	3845	2	MUFFINS.--The	MUFFINS.--The	NNS
9935	3845	3	recipe	recipe	NN
9935	3845	4	given	give	VBN
9935	3845	5	for	for	IN
9935	3845	6	blueberry	blueberry	NN
9935	3845	7	muffins	muffin	NNS
9935	3845	8	may	may	MD
9935	3845	9	be	be	VB
9935	3845	10	used	use	VBN
9935	3845	11	for	for	IN
9935	3845	12	date	date	NN
9935	3845	13	muffins	muffin	NNS
9935	3845	14	by	by	IN
9935	3845	15	substituting	substitute	VBG
9935	3845	16	dates	date	NNS
9935	3845	17	for	for	IN
9935	3845	18	blueberries	blueberry	NNS
9935	3845	19	.	.	.
9935	3846	1	To	to	TO
9935	3846	2	prepare	prepare	VB
9935	3846	3	the	the	DT
9935	3846	4	dates	date	NNS
9935	3846	5	,	,	,
9935	3846	6	wash	wash	VB
9935	3846	7	them	-PRON-	PRP
9935	3846	8	in	in	IN
9935	3846	9	warm	warm	JJ
9935	3846	10	water	water	NN
9935	3846	11	,	,	,
9935	3846	12	rinse	rinse	VB
9935	3846	13	them	-PRON-	PRP
9935	3846	14	in	in	IN
9935	3846	15	cold	cold	JJ
9935	3846	16	water	water	NN
9935	3846	17	,	,	,
9935	3846	18	and	and	CC
9935	3846	19	then	then	RB
9935	3846	20	dry	dry	VB
9935	3846	21	them	-PRON-	PRP
9935	3846	22	between	between	IN
9935	3846	23	towels	towel	NNS
9935	3846	24	.	.	.
9935	3847	1	Cut	cut	VB
9935	3847	2	them	-PRON-	PRP
9935	3847	3	lengthwise	lengthwise	RB
9935	3847	4	along	along	IN
9935	3847	5	the	the	DT
9935	3847	6	seed	seed	NN
9935	3847	7	with	with	IN
9935	3847	8	a	a	DT
9935	3847	9	sharp	sharp	JJ
9935	3847	10	knife	knife	NN
9935	3847	11	,	,	,
9935	3847	12	remove	remove	VB
9935	3847	13	the	the	DT
9935	3847	14	seed	seed	NN
9935	3847	15	,	,	,
9935	3847	16	and	and	CC
9935	3847	17	then	then	RB
9935	3847	18	cut	cut	VB
9935	3847	19	each	each	DT
9935	3847	20	date	date	NN
9935	3847	21	into	into	IN
9935	3847	22	three	three	CD
9935	3847	23	or	or	CC
9935	3847	24	four	four	CD
9935	3847	25	pieces	piece	NNS
9935	3847	26	.	.	.
9935	3848	1	[	[	-LRB-
9935	3848	2	Illustration	illustration	NN
9935	3848	3	:	:	:
9935	3848	4	FIG	FIG	NNP
9935	3848	5	.	.	.
9935	3849	1	10	10	CD
9935	3849	2	.	.	.
9935	3849	3	]	]	-RRB-
9935	3850	1	52	52	CD
9935	3850	2	.	.	.
9935	3851	1	CORN	CORN	NNP
9935	3851	2	-	-	HYPH
9935	3851	3	MEAL	meal	NN
9935	3851	4	MUFFINS.--To	MUFFINS.--To	NNP
9935	3851	5	many	many	JJ
9935	3851	6	persons	person	NNS
9935	3851	7	,	,	,
9935	3851	8	corn	corn	NN
9935	3851	9	-	-	HYPH
9935	3851	10	meal	meal	NN
9935	3851	11	muffins	muffin	NNS
9935	3851	12	,	,	,
9935	3851	13	an	an	DT
9935	3851	14	illustration	illustration	NN
9935	3851	15	of	of	IN
9935	3851	16	which	which	WDT
9935	3851	17	is	be	VBZ
9935	3851	18	shown	show	VBN
9935	3851	19	in	in	IN
9935	3851	20	Fig	Fig	NNP
9935	3851	21	.	.	.
9935	3852	1	10	10	CD
9935	3852	2	,	,	,
9935	3852	3	are	be	VBP
9935	3852	4	more	more	RBR
9935	3852	5	agreeable	agreeable	JJ
9935	3852	6	than	than	IN
9935	3852	7	plain	plain	JJ
9935	3852	8	white	white	JJ
9935	3852	9	-	-	HYPH
9935	3852	10	flour	flour	NN
9935	3852	11	muffins	muffin	NNS
9935	3852	12	.	.	.
9935	3853	1	Corn	corn	NN
9935	3853	2	meal	meal	NN
9935	3853	3	gives	give	VBZ
9935	3853	4	to	to	IN
9935	3853	5	muffins	muffin	NNS
9935	3853	6	an	an	DT
9935	3853	7	attractive	attractive	JJ
9935	3853	8	flavour	flavour	NN
9935	3853	9	and	and	CC
9935	3853	10	appearance	appearance	NN
9935	3853	11	and	and	CC
9935	3853	12	increases	increase	VBZ
9935	3853	13	their	-PRON-	PRP$
9935	3853	14	food	food	NN
9935	3853	15	value	value	NN
9935	3853	16	slightly	slightly	RB
9935	3853	17	;	;	:
9935	3853	18	but	but	CC
9935	3853	19	perhaps	perhaps	RB
9935	3853	20	its	-PRON-	PRP$
9935	3853	21	chief	chief	JJ
9935	3853	22	value	value	NN
9935	3853	23	lies	lie	VBZ
9935	3853	24	in	in	IN
9935	3853	25	the	the	DT
9935	3853	26	variety	variety	NN
9935	3853	27	that	that	WDT
9935	3853	28	results	result	VBZ
9935	3853	29	from	from	IN
9935	3853	30	its	-PRON-	PRP$
9935	3853	31	use	use	NN
9935	3853	32	.	.	.
9935	3854	1	CORN	corn	NN
9935	3854	2	-	-	HYPH
9935	3854	3	MEAL	meal	NN
9935	3854	4	MUFFINS	muffin	NNS
9935	3854	5	(	(	-LRB-
9935	3854	6	Sufficient	sufficient	JJ
9935	3854	7	to	to	TO
9935	3854	8	Serve	serve	VB
9935	3854	9	Six	six	CD
9935	3854	10	)	)	-RRB-
9935	3854	11	1/2	1/2	CD
9935	3854	12	c.	c.	NN
9935	3854	13	corn	corn	NNP
9935	3854	14	meal	meal	NN
9935	3854	15	1	1	CD
9935	3854	16	c.	c.	NN
9935	3854	17	flour	flour	NN
9935	3854	18	3	3	CD
9935	3854	19	tsp	tsp	NN
9935	3854	20	.	.	.
9935	3855	1	baking	baking	NNP
9935	3855	2	powder	powder	NNP
9935	3855	3	2	2	CD
9935	3855	4	Tb	Tb	NNP
9935	3855	5	.	.	.
9935	3856	1	sugar	sugar	NNP
9935	3856	2	1/2	1/2	CD
9935	3856	3	tsp	tsp	NN
9935	3856	4	.	.	.
9935	3857	1	salt	salt	NNP
9935	3857	2	3/4	3/4	CD
9935	3857	3	c.	c.	NN
9935	3857	4	milk	milk	NN
9935	3857	5	1	1	CD
9935	3857	6	egg	egg	NN
9935	3857	7	2	2	CD
9935	3857	8	Tb	Tb	NNP
9935	3857	9	.	.	.
9935	3858	1	melted	melted	JJ
9935	3858	2	fat	fat	JJ
9935	3858	3	Mix	Mix	NNP
9935	3858	4	and	and	CC
9935	3858	5	sift	sift	VB
9935	3858	6	the	the	DT
9935	3858	7	corn	corn	NN
9935	3858	8	meal	meal	NN
9935	3858	9	,	,	,
9935	3858	10	flour	flour	NN
9935	3858	11	,	,	,
9935	3858	12	baking	baking	NN
9935	3858	13	powder	powder	NN
9935	3858	14	,	,	,
9935	3858	15	sugar	sugar	NN
9935	3858	16	,	,	,
9935	3858	17	and	and	CC
9935	3858	18	salt	salt	NN
9935	3858	19	.	.	.
9935	3859	1	Add	add	VB
9935	3859	2	to	to	IN
9935	3859	3	these	these	DT
9935	3859	4	the	the	DT
9935	3859	5	milk	milk	NN
9935	3859	6	and	and	CC
9935	3859	7	the	the	DT
9935	3859	8	well	well	RB
9935	3859	9	-	-	HYPH
9935	3859	10	beaten	beat	VBN
9935	3859	11	egg	egg	NN
9935	3859	12	,	,	,
9935	3859	13	and	and	CC
9935	3859	14	stir	stir	VB
9935	3859	15	in	in	IN
9935	3859	16	the	the	DT
9935	3859	17	melted	melted	JJ
9935	3859	18	fat	fat	NN
9935	3859	19	.	.	.
9935	3860	1	Fill	fill	VB
9935	3860	2	well	well	RB
9935	3860	3	-	-	HYPH
9935	3860	4	greased	grease	VBN
9935	3860	5	muffin	muffin	NN
9935	3860	6	pans	pans	NNPS
9935	3860	7	two	two	CD
9935	3860	8	-	-	HYPH
9935	3860	9	thirds	third	NNS
9935	3860	10	full	full	JJ
9935	3860	11	,	,	,
9935	3860	12	and	and	CC
9935	3860	13	bake	bake	VB
9935	3860	14	in	in	RP
9935	3860	15	a	a	DT
9935	3860	16	hot	hot	JJ
9935	3860	17	oven	oven	NN
9935	3860	18	for	for	IN
9935	3860	19	about	about	RB
9935	3860	20	20	20	CD
9935	3860	21	minutes	minute	NNS
9935	3860	22	.	.	.
9935	3861	1	53	53	CD
9935	3861	2	.	.	.
9935	3862	1	GRAHAM	GRAHAM	NNP
9935	3862	2	MUFFINS.--A	MUFFINS.--A	NFP
9935	3862	3	pleasing	pleasing	JJ
9935	3862	4	variety	variety	NN
9935	3862	5	in	in	IN
9935	3862	6	the	the	DT
9935	3862	7	way	way	NN
9935	3862	8	of	of	IN
9935	3862	9	muffins	muffin	NNS
9935	3862	10	is	be	VBZ
9935	3862	11	produced	produce	VBN
9935	3862	12	by	by	IN
9935	3862	13	using	use	VBG
9935	3862	14	part	part	NN
9935	3862	15	graham	graham	NNP
9935	3862	16	flour	flour	NN
9935	3862	17	,	,	,
9935	3862	18	but	but	CC
9935	3862	19	whole	whole	JJ
9935	3862	20	-	-	HYPH
9935	3862	21	wheat	wheat	NN
9935	3862	22	flour	flour	NN
9935	3862	23	may	may	MD
9935	3862	24	be	be	VB
9935	3862	25	substituted	substitute	VBN
9935	3862	26	for	for	IN
9935	3862	27	the	the	DT
9935	3862	28	graham	graham	NNP
9935	3862	29	flour	flour	NN
9935	3862	30	in	in	IN
9935	3862	31	case	case	NN
9935	3862	32	it	-PRON-	PRP
9935	3862	33	is	be	VBZ
9935	3862	34	preferred	prefer	VBN
9935	3862	35	.	.	.
9935	3863	1	Sour	sour	JJ
9935	3863	2	milk	milk	NN
9935	3863	3	is	be	VBZ
9935	3863	4	used	use	VBN
9935	3863	5	in	in	IN
9935	3863	6	the	the	DT
9935	3863	7	recipe	recipe	NN
9935	3863	8	here	here	RB
9935	3863	9	given	give	VBN
9935	3863	10	,	,	,
9935	3863	11	but	but	CC
9935	3863	12	if	if	IN
9935	3863	13	there	there	EX
9935	3863	14	is	be	VBZ
9935	3863	15	no	no	DT
9935	3863	16	sour	sour	JJ
9935	3863	17	milk	milk	NN
9935	3863	18	in	in	IN
9935	3863	19	supply	supply	NN
9935	3863	20	,	,	,
9935	3863	21	sweet	sweet	JJ
9935	3863	22	milk	milk	NN
9935	3863	23	and	and	CC
9935	3863	24	baking	baking	NN
9935	3863	25	powder	powder	NN
9935	3863	26	may	may	MD
9935	3863	27	be	be	VB
9935	3863	28	used	use	VBN
9935	3863	29	instead	instead	RB
9935	3863	30	,	,	,
9935	3863	31	with	with	IN
9935	3863	32	merely	merely	RB
9935	3863	33	the	the	DT
9935	3863	34	correct	correct	JJ
9935	3863	35	proportion	proportion	NN
9935	3863	36	of	of	IN
9935	3863	37	soda	soda	NN
9935	3863	38	for	for	IN
9935	3863	39	the	the	DT
9935	3863	40	molasses	molasse	NNS
9935	3863	41	.	.	.
9935	3864	1	If	if	IN
9935	3864	2	the	the	DT
9935	3864	3	taste	taste	NN
9935	3864	4	of	of	IN
9935	3864	5	molasses	molasse	NNS
9935	3864	6	is	be	VBZ
9935	3864	7	undesirable	undesirable	JJ
9935	3864	8	,	,	,
9935	3864	9	liquid	liquid	JJ
9935	3864	10	,	,	,
9935	3864	11	which	which	WDT
9935	3864	12	may	may	MD
9935	3864	13	be	be	VB
9935	3864	14	either	either	CC
9935	3864	15	sweet	sweet	JJ
9935	3864	16	or	or	CC
9935	3864	17	sour	sour	JJ
9935	3864	18	milk	milk	NN
9935	3864	19	,	,	,
9935	3864	20	may	may	MD
9935	3864	21	be	be	VB
9935	3864	22	substituted	substitute	VBN
9935	3864	23	for	for	IN
9935	3864	24	it	-PRON-	PRP
9935	3864	25	.	.	.
9935	3865	1	It	-PRON-	PRP
9935	3865	2	is	be	VBZ
9935	3865	3	an	an	DT
9935	3865	4	excellent	excellent	JJ
9935	3865	5	plan	plan	NN
9935	3865	6	to	to	TO
9935	3865	7	be	be	VB
9935	3865	8	able	able	JJ
9935	3865	9	to	to	TO
9935	3865	10	substitute	substitute	VB
9935	3865	11	one	one	CD
9935	3865	12	thing	thing	NN
9935	3865	13	for	for	IN
9935	3865	14	another	another	DT
9935	3865	15	in	in	IN
9935	3865	16	recipes	recipe	NNS
9935	3865	17	of	of	IN
9935	3865	18	this	this	DT
9935	3865	19	kind	kind	NN
9935	3865	20	,	,	,
9935	3865	21	and	and	CC
9935	3865	22	this	this	DT
9935	3865	23	may	may	MD
9935	3865	24	be	be	VB
9935	3865	25	done	do	VBN
9935	3865	26	if	if	IN
9935	3865	27	the	the	DT
9935	3865	28	materials	material	NNS
9935	3865	29	are	be	VBP
9935	3865	30	used	use	VBN
9935	3865	31	in	in	IN
9935	3865	32	correct	correct	JJ
9935	3865	33	proportion	proportion	NN
9935	3865	34	.	.	.
9935	3866	1	GRAHAM	GRAHAM	NNP
9935	3866	2	MUFFINS	muffin	NNS
9935	3866	3	(	(	-LRB-
9935	3866	4	Sufficient	sufficient	JJ
9935	3866	5	to	to	TO
9935	3866	6	Serve	serve	VB
9935	3866	7	Six	six	CD
9935	3866	8	)	)	-RRB-
9935	3866	9	1	1	CD
9935	3866	10	-	-	SYM
9935	3866	11	1/4	1/4	CD
9935	3866	12	c.	c.	NNP
9935	3866	13	graham	graham	NNP
9935	3866	14	flour	flour	NN
9935	3866	15	1	1	CD
9935	3866	16	c.	c.	NNP
9935	3866	17	white	white	NNP
9935	3866	18	flour	flour	NNP
9935	3866	19	3/4	3/4	CD
9935	3866	20	tsp	tsp	NN
9935	3866	21	.	.	.
9935	3867	1	soda	soda	NNP
9935	3867	2	1	1	CD
9935	3867	3	tsp	tsp	NN
9935	3867	4	.	.	.
9935	3868	1	salt	salt	NN
9935	3868	2	1	1	CD
9935	3868	3	c.	c.	NN
9935	3868	4	sour	sour	JJ
9935	3868	5	milk	milk	NN
9935	3868	6	1/3	1/3	CD
9935	3868	7	c.	c.	NN
9935	3868	8	molasses	molasse	NNS
9935	3868	9	1	1	CD
9935	3868	10	egg	egg	NN
9935	3868	11	2	2	CD
9935	3868	12	Tb	Tb	NNP
9935	3868	13	.	.	.
9935	3869	1	melted	melted	JJ
9935	3869	2	fat	fat	JJ
9935	3869	3	Mix	Mix	NNP
9935	3869	4	and	and	CC
9935	3869	5	sift	sift	VB
9935	3869	6	the	the	DT
9935	3869	7	graham	graham	NNP
9935	3869	8	and	and	CC
9935	3869	9	the	the	DT
9935	3869	10	white	white	NNP
9935	3869	11	flour	flour	NN
9935	3869	12	,	,	,
9935	3869	13	the	the	DT
9935	3869	14	soda	soda	NN
9935	3869	15	,	,	,
9935	3869	16	and	and	CC
9935	3869	17	the	the	DT
9935	3869	18	salt	salt	NN
9935	3869	19	.	.	.
9935	3870	1	Put	put	VB
9935	3870	2	the	the	DT
9935	3870	3	bran	bran	NN
9935	3870	4	that	that	WDT
9935	3870	5	sifts	sift	VBZ
9935	3870	6	out	out	RP
9935	3870	7	back	back	RB
9935	3870	8	into	into	IN
9935	3870	9	the	the	DT
9935	3870	10	mixture	mixture	NN
9935	3870	11	.	.	.
9935	3871	1	Add	add	VB
9935	3871	2	the	the	DT
9935	3871	3	milk	milk	NN
9935	3871	4	,	,	,
9935	3871	5	molasses	molasse	NNS
9935	3871	6	,	,	,
9935	3871	7	and	and	CC
9935	3871	8	well	well	RB
9935	3871	9	-	-	HYPH
9935	3871	10	beaten	beat	VBN
9935	3871	11	egg	egg	NN
9935	3871	12	to	to	IN
9935	3871	13	the	the	DT
9935	3871	14	dry	dry	JJ
9935	3871	15	ingredients	ingredient	NNS
9935	3871	16	,	,	,
9935	3871	17	and	and	CC
9935	3871	18	then	then	RB
9935	3871	19	stir	stir	VB
9935	3871	20	in	in	IN
9935	3871	21	the	the	DT
9935	3871	22	melted	melted	JJ
9935	3871	23	fat	fat	NN
9935	3871	24	.	.	.
9935	3872	1	Fill	fill	VB
9935	3872	2	well	well	RB
9935	3872	3	-	-	HYPH
9935	3872	4	greased	grease	VBN
9935	3872	5	muffin	muffin	NN
9935	3872	6	pans	pans	NNPS
9935	3872	7	two	two	CD
9935	3872	8	-	-	HYPH
9935	3872	9	thirds	third	NNS
9935	3872	10	full	full	JJ
9935	3872	11	and	and	CC
9935	3872	12	bake	bake	VBP
9935	3872	13	in	in	RP
9935	3872	14	a	a	DT
9935	3872	15	moderate	moderate	JJ
9935	3872	16	oven	oven	NN
9935	3872	17	for	for	IN
9935	3872	18	about	about	RB
9935	3872	19	20	20	CD
9935	3872	20	minutes	minute	NNS
9935	3872	21	.	.	.
9935	3873	1	54	54	CD
9935	3873	2	.	.	.
9935	3874	1	RICE	rice	NN
9935	3874	2	MUFFINS.--Rice	muffins.--rice	NN
9935	3874	3	may	may	MD
9935	3874	4	be	be	VB
9935	3874	5	combined	combine	VBN
9935	3874	6	with	with	IN
9935	3874	7	white	white	JJ
9935	3874	8	flour	flour	NN
9935	3874	9	in	in	IN
9935	3874	10	the	the	DT
9935	3874	11	making	making	NN
9935	3874	12	of	of	IN
9935	3874	13	muffins	muffin	NNS
9935	3874	14	if	if	IN
9935	3874	15	variety	variety	NN
9935	3874	16	is	be	VBZ
9935	3874	17	desired	desire	VBN
9935	3874	18	.	.	.
9935	3875	1	As	as	IN
9935	3875	2	rice	rice	NN
9935	3875	3	used	use	VBN
9935	3875	4	for	for	IN
9935	3875	5	this	this	DT
9935	3875	6	purpose	purpose	NN
9935	3875	7	is	be	VBZ
9935	3875	8	added	add	VBN
9935	3875	9	hot	hot	JJ
9935	3875	10	,	,	,
9935	3875	11	it	-PRON-	PRP
9935	3875	12	may	may	MD
9935	3875	13	be	be	VB
9935	3875	14	cooked	cook	VBN
9935	3875	15	either	either	CC
9935	3875	16	purposely	purposely	RB
9935	3875	17	for	for	IN
9935	3875	18	the	the	DT
9935	3875	19	muffins	muffin	NNS
9935	3875	20	or	or	CC
9935	3875	21	for	for	IN
9935	3875	22	something	something	NN
9935	3875	23	else	else	JJ
9935	3875	24	and	and	CC
9935	3875	25	only	only	JJ
9935	3875	26	part	part	NN
9935	3875	27	used	use	VBN
9935	3875	28	for	for	IN
9935	3875	29	the	the	DT
9935	3875	30	muffins	muffin	NNS
9935	3875	31	.	.	.
9935	3876	1	Cereals	cereal	NNS
9935	3876	2	other	other	JJ
9935	3876	3	than	than	IN
9935	3876	4	rice	rice	NN
9935	3876	5	may	may	MD
9935	3876	6	be	be	VB
9935	3876	7	used	use	VBN
9935	3876	8	in	in	IN
9935	3876	9	exactly	exactly	RB
9935	3876	10	the	the	DT
9935	3876	11	same	same	JJ
9935	3876	12	quantity	quantity	NN
9935	3876	13	and	and	CC
9935	3876	14	in	in	IN
9935	3876	15	the	the	DT
9935	3876	16	same	same	JJ
9935	3876	17	way	way	NN
9935	3876	18	in	in	IN
9935	3876	19	making	make	VBG
9935	3876	20	muffins	muffin	NNS
9935	3876	21	.	.	.
9935	3877	1	RICE	rice	NN
9935	3877	2	MUFFINS	MUFFINS	NNP
9935	3877	3	(	(	-LRB-
9935	3877	4	Sufficient	sufficient	JJ
9935	3877	5	to	to	TO
9935	3877	6	Serve	serve	VB
9935	3877	7	Six	six	CD
9935	3877	8	)	)	-RRB-
9935	3877	9	2	2	CD
9935	3877	10	-	-	SYM
9935	3877	11	1/4	1/4	CD
9935	3877	12	c.	c.	NN
9935	3877	13	flour	flour	NN
9935	3877	14	5	5	CD
9935	3877	15	tsp	tsp	NN
9935	3877	16	.	.	.
9935	3878	1	baking	baking	NNP
9935	3878	2	powder	powder	NNP
9935	3878	3	2	2	CD
9935	3878	4	Tb	Tb	NNP
9935	3878	5	.	.	.
9935	3879	1	sugar	sugar	NNP
9935	3879	2	1/2	1/2	CD
9935	3879	3	tsp	tsp	NN
9935	3879	4	.	.	.
9935	3880	1	salt	salt	NN
9935	3880	2	1	1	CD
9935	3880	3	-	-	HYPH
9935	3880	4	1/4	1/4	CD
9935	3880	5	c.	c.	NN
9935	3880	6	milk	milk	NN
9935	3880	7	1	1	CD
9935	3880	8	egg	egg	NN
9935	3880	9	3/4	3/4	CD
9935	3880	10	c.	c.	NN
9935	3880	11	hot	hot	JJ
9935	3880	12	,	,	,
9935	3880	13	cooked	cooked	JJ
9935	3880	14	rice	rice	NN
9935	3880	15	2	2	CD
9935	3880	16	Tb	Tb	NNP
9935	3880	17	.	.	.
9935	3881	1	melted	melted	JJ
9935	3881	2	fat	fat	JJ
9935	3881	3	Mix	Mix	NNP
9935	3881	4	and	and	CC
9935	3881	5	sift	sift	VB
9935	3881	6	the	the	DT
9935	3881	7	flour	flour	NN
9935	3881	8	,	,	,
9935	3881	9	baking	baking	NN
9935	3881	10	powder	powder	NN
9935	3881	11	,	,	,
9935	3881	12	sugar	sugar	NN
9935	3881	13	,	,	,
9935	3881	14	and	and	CC
9935	3881	15	salt	salt	NN
9935	3881	16	,	,	,
9935	3881	17	and	and	CC
9935	3881	18	to	to	IN
9935	3881	19	these	these	DT
9935	3881	20	add	add	VB
9935	3881	21	half	half	NN
9935	3881	22	of	of	IN
9935	3881	23	the	the	DT
9935	3881	24	milk	milk	NN
9935	3881	25	and	and	CC
9935	3881	26	the	the	DT
9935	3881	27	egg	egg	NN
9935	3881	28	,	,	,
9935	3881	29	well	well	RB
9935	3881	30	beaten	beat	VBN
9935	3881	31	.	.	.
9935	3882	1	Mix	mix	VB
9935	3882	2	the	the	DT
9935	3882	3	remaining	remain	VBG
9935	3882	4	half	half	NN
9935	3882	5	of	of	IN
9935	3882	6	the	the	DT
9935	3882	7	milk	milk	NN
9935	3882	8	with	with	IN
9935	3882	9	the	the	DT
9935	3882	10	rice	rice	NN
9935	3882	11	and	and	CC
9935	3882	12	add	add	VB
9935	3882	13	it	-PRON-	PRP
9935	3882	14	to	to	IN
9935	3882	15	the	the	DT
9935	3882	16	mixture	mixture	NN
9935	3882	17	.	.	.
9935	3883	1	Stir	stir	VB
9935	3883	2	in	in	IN
9935	3883	3	the	the	DT
9935	3883	4	melted	melted	JJ
9935	3883	5	fat	fat	NN
9935	3883	6	last	last	RB
9935	3883	7	.	.	.
9935	3884	1	Fill	fill	VB
9935	3884	2	well	well	RB
9935	3884	3	-	-	HYPH
9935	3884	4	greased	grease	VBN
9935	3884	5	muffin	muffin	NN
9935	3884	6	pans	pans	NNPS
9935	3884	7	two	two	CD
9935	3884	8	-	-	HYPH
9935	3884	9	thirds	third	NNS
9935	3884	10	full	full	JJ
9935	3884	11	,	,	,
9935	3884	12	and	and	CC
9935	3884	13	bake	bake	VB
9935	3884	14	in	in	RP
9935	3884	15	a	a	DT
9935	3884	16	hot	hot	JJ
9935	3884	17	oven	oven	NN
9935	3884	18	for	for	IN
9935	3884	19	about	about	RB
9935	3884	20	20	20	CD
9935	3884	21	minutes	minute	NNS
9935	3884	22	.	.	.
9935	3885	1	55	55	CD
9935	3885	2	.	.	.
9935	3886	1	BRAN	bran	JJ
9935	3886	2	MUFFINS.--The	muffins.--the	IN
9935	3886	3	particular	particular	JJ
9935	3886	4	value	value	NN
9935	3886	5	of	of	IN
9935	3886	6	bran	bran	NN
9935	3886	7	muffins	muffin	NNS
9935	3886	8	lies	lie	VBZ
9935	3886	9	in	in	IN
9935	3886	10	the	the	DT
9935	3886	11	laxative	laxative	JJ
9935	3886	12	quality	quality	NN
9935	3886	13	that	that	WDT
9935	3886	14	they	-PRON-	PRP
9935	3886	15	introduce	introduce	VBP
9935	3886	16	into	into	IN
9935	3886	17	the	the	DT
9935	3886	18	diet	diet	NN
9935	3886	19	.	.	.
9935	3887	1	In	in	IN
9935	3887	2	addition	addition	NN
9935	3887	3	,	,	,
9935	3887	4	they	-PRON-	PRP
9935	3887	5	will	will	MD
9935	3887	6	be	be	VB
9935	3887	7	found	find	VBN
9935	3887	8	to	to	TO
9935	3887	9	be	be	VB
9935	3887	10	very	very	RB
9935	3887	11	tasty	tasty	JJ
9935	3887	12	and	and	CC
9935	3887	13	superior	superior	JJ
9935	3887	14	to	to	IN
9935	3887	15	many	many	JJ
9935	3887	16	other	other	JJ
9935	3887	17	kinds	kind	NNS
9935	3887	18	of	of	IN
9935	3887	19	muffins	muffin	NNS
9935	3887	20	.	.	.
9935	3888	1	Bran	bran	NN
9935	3888	2	for	for	IN
9935	3888	3	such	such	JJ
9935	3888	4	purposes	purpose	NNS
9935	3888	5	as	as	IN
9935	3888	6	this	this	DT
9935	3888	7	may	may	MD
9935	3888	8	be	be	VB
9935	3888	9	bought	buy	VBN
9935	3888	10	in	in	IN
9935	3888	11	packages	package	NNS
9935	3888	12	,	,	,
9935	3888	13	in	in	IN
9935	3888	14	the	the	DT
9935	3888	15	same	same	JJ
9935	3888	16	way	way	NN
9935	3888	17	as	as	IN
9935	3888	18	many	many	JJ
9935	3888	19	cereals	cereal	NNS
9935	3888	20	.	.	.
9935	3889	1	BRAN	bran	JJ
9935	3889	2	MUFFINS	muffin	NNS
9935	3889	3	(	(	-LRB-
9935	3889	4	Sufficient	sufficient	JJ
9935	3889	5	to	to	TO
9935	3889	6	Serve	serve	VB
9935	3889	7	Six	six	CD
9935	3889	8	)	)	-RRB-
9935	3889	9	1	1	CD
9935	3889	10	-	-	SYM
9935	3889	11	1/2	1/2	CD
9935	3889	12	c.	c.	NN
9935	3889	13	white	white	NNP
9935	3889	14	flour	flour	NN
9935	3889	15	1/2	1/2	CD
9935	3889	16	tsp	tsp	NN
9935	3889	17	.	.	.
9935	3890	1	soda	soda	NNP
9935	3890	2	1/2	1/2	CD
9935	3890	3	tsp	tsp	NN
9935	3890	4	.	.	.
9935	3891	1	baking	baking	NNP
9935	3891	2	powder	powder	NNP
9935	3891	3	1	1	CD
9935	3891	4	tsp	tsp	NN
9935	3891	5	.	.	.
9935	3892	1	salt	salt	NN
9935	3892	2	2	2	CD
9935	3892	3	c.	c.	NN
9935	3892	4	bran	bran	NNP
9935	3892	5	1	1	CD
9935	3892	6	-	-	SYM
9935	3892	7	1/4	1/4	CD
9935	3892	8	c.	c.	NN
9935	3892	9	milk	milk	NN
9935	3892	10	1/2	1/2	CD
9935	3892	11	c.	c.	NN
9935	3892	12	molasses	molasse	NNS
9935	3892	13	1	1	CD
9935	3892	14	egg	egg	NN
9935	3892	15	Mix	Mix	NNP
9935	3892	16	and	and	CC
9935	3892	17	sift	sift	VB
9935	3892	18	the	the	DT
9935	3892	19	flour	flour	NN
9935	3892	20	,	,	,
9935	3892	21	soda	soda	NN
9935	3892	22	,	,	,
9935	3892	23	baking	baking	NN
9935	3892	24	powder	powder	NN
9935	3892	25	,	,	,
9935	3892	26	and	and	CC
9935	3892	27	salt	salt	NN
9935	3892	28	.	.	.
9935	3893	1	Then	then	RB
9935	3893	2	add	add	VB
9935	3893	3	the	the	DT
9935	3893	4	bran	bran	NN
9935	3893	5	,	,	,
9935	3893	6	the	the	DT
9935	3893	7	milk	milk	NN
9935	3893	8	,	,	,
9935	3893	9	the	the	DT
9935	3893	10	molasses	molasse	NNS
9935	3893	11	,	,	,
9935	3893	12	and	and	CC
9935	3893	13	the	the	DT
9935	3893	14	well	well	RB
9935	3893	15	-	-	HYPH
9935	3893	16	beaten	beat	VBN
9935	3893	17	egg	egg	NN
9935	3893	18	.	.	.
9935	3894	1	Fill	fill	VB
9935	3894	2	well	well	RB
9935	3894	3	-	-	HYPH
9935	3894	4	greased	grease	VBN
9935	3894	5	muffin	muffin	NN
9935	3894	6	pans	pan	NNS
9935	3894	7	about	about	RB
9935	3894	8	two	two	CD
9935	3894	9	-	-	HYPH
9935	3894	10	thirds	third	NNS
9935	3894	11	full	full	JJ
9935	3894	12	,	,	,
9935	3894	13	and	and	CC
9935	3894	14	bake	bake	VB
9935	3894	15	in	in	RP
9935	3894	16	a	a	DT
9935	3894	17	moderate	moderate	JJ
9935	3894	18	oven	oven	NN
9935	3894	19	for	for	IN
9935	3894	20	about	about	RB
9935	3894	21	25	25	CD
9935	3894	22	minutes	minute	NNS
9935	3894	23	.	.	.
9935	3895	1	CORN	corn	NN
9935	3895	2	-	-	HYPH
9935	3895	3	CAKE	CAKE	NNP
9935	3895	4	RECIPES	RECIPES	NNP
9935	3895	5	56	56	CD
9935	3895	6	.	.	.
9935	3896	1	CORN	CORN	NNS
9935	3896	2	CAKE.--Corn	cake.--corn	JJ
9935	3896	3	cakes	cake	NNS
9935	3896	4	were	be	VBD
9935	3896	5	among	among	IN
9935	3896	6	the	the	DT
9935	3896	7	first	first	JJ
9935	3896	8	breads	bread	NNS
9935	3896	9	made	make	VBN
9935	3896	10	of	of	IN
9935	3896	11	cereal	cereal	NN
9935	3896	12	foods	food	NNS
9935	3896	13	in	in	IN
9935	3896	14	America	America	NNP
9935	3896	15	,	,	,
9935	3896	16	being	be	VBG
9935	3896	17	at	at	IN
9935	3896	18	first	first	RB
9935	3896	19	often	often	RB
9935	3896	20	made	make	VBN
9935	3896	21	of	of	IN
9935	3896	22	only	only	JJ
9935	3896	23	corn	corn	NN
9935	3896	24	meal	meal	NN
9935	3896	25	,	,	,
9935	3896	26	water	water	NN
9935	3896	27	,	,	,
9935	3896	28	and	and	CC
9935	3896	29	salt	salt	NN
9935	3896	30	.	.	.
9935	3897	1	These	these	DT
9935	3897	2	cakes	cake	NNS
9935	3897	3	of	of	IN
9935	3897	4	corn	corn	NN
9935	3897	5	meal	meal	NN
9935	3897	6	were	be	VBD
9935	3897	7	prepared	prepare	VBN
9935	3897	8	and	and	CC
9935	3897	9	carried	carry	VBN
9935	3897	10	on	on	IN
9935	3897	11	long	long	JJ
9935	3897	12	journeys	journey	NNS
9935	3897	13	made	make	VBN
9935	3897	14	by	by	IN
9935	3897	15	people	people	NNS
9935	3897	16	when	when	WRB
9935	3897	17	there	there	EX
9935	3897	18	were	be	VBD
9935	3897	19	no	no	DT
9935	3897	20	means	means	NN
9935	3897	21	of	of	IN
9935	3897	22	rapid	rapid	JJ
9935	3897	23	transportation	transportation	NN
9935	3897	24	.	.	.
9935	3898	1	The	the	DT
9935	3898	2	cakes	cake	NNS
9935	3898	3	did	do	VBD
9935	3898	4	not	not	RB
9935	3898	5	spoil	spoil	VB
9935	3898	6	,	,	,
9935	3898	7	were	be	VBD
9935	3898	8	not	not	RB
9935	3898	9	bulky	bulky	VBN
9935	3898	10	,	,	,
9935	3898	11	and	and	CC
9935	3898	12	contained	contain	VBD
9935	3898	13	a	a	DT
9935	3898	14	great	great	JJ
9935	3898	15	deal	deal	NN
9935	3898	16	of	of	IN
9935	3898	17	nutriment	nutriment	NN
9935	3898	18	,	,	,
9935	3898	19	so	so	RB
9935	3898	20	they	-PRON-	PRP
9935	3898	21	made	make	VBD
9935	3898	22	a	a	DT
9935	3898	23	convenient	convenient	JJ
9935	3898	24	kind	kind	NN
9935	3898	25	of	of	IN
9935	3898	26	food	food	NN
9935	3898	27	for	for	IN
9935	3898	28	such	such	JJ
9935	3898	29	purposes	purpose	NNS
9935	3898	30	and	and	CC
9935	3898	31	were	be	VBD
9935	3898	32	called	call	VBN
9935	3898	33	_	_	NNP
9935	3898	34	journey	journey	NN
9935	3898	35	cakes	cake	NNS
9935	3898	36	.	.	.
9935	3898	37	_	_	XX
9935	3898	38	From	from	IN
9935	3898	39	this	this	DT
9935	3898	40	term	term	NN
9935	3898	41	came	come	VBD
9935	3898	42	the	the	DT
9935	3898	43	name	name	NN
9935	3898	44	_	_	NNP
9935	3898	45	Johnny	Johnny	NNP
9935	3898	46	cake	cake	NN
9935	3898	47	,	,	,
9935	3898	48	_	_	NNP
9935	3898	49	which	which	WDT
9935	3898	50	is	be	VBZ
9935	3898	51	often	often	RB
9935	3898	52	applied	apply	VBN
9935	3898	53	to	to	IN
9935	3898	54	cake	cake	NN
9935	3898	55	of	of	IN
9935	3898	56	this	this	DT
9935	3898	57	kind	kind	NN
9935	3898	58	.	.	.
9935	3899	1	The	the	DT
9935	3899	2	combining	combining	NN
9935	3899	3	of	of	IN
9935	3899	4	flour	flour	NN
9935	3899	5	,	,	,
9935	3899	6	eggs	egg	NNS
9935	3899	7	,	,	,
9935	3899	8	shortening	shortening	NN
9935	3899	9	,	,	,
9935	3899	10	and	and	CC
9935	3899	11	sugar	sugar	NN
9935	3899	12	makes	make	VBZ
9935	3899	13	a	a	DT
9935	3899	14	cake	cake	NN
9935	3899	15	that	that	WDT
9935	3899	16	does	do	VBZ
9935	3899	17	not	not	RB
9935	3899	18	resemble	resemble	VB
9935	3899	19	the	the	DT
9935	3899	20	original	original	JJ
9935	3899	21	very	very	RB
9935	3899	22	much	much	RB
9935	3899	23	,	,	,
9935	3899	24	but	but	CC
9935	3899	25	in	in	IN
9935	3899	26	many	many	JJ
9935	3899	27	localities	locality	NNS
9935	3899	28	such	such	JJ
9935	3899	29	cake	cake	NN
9935	3899	30	is	be	VBZ
9935	3899	31	still	still	RB
9935	3899	32	called	call	VBN
9935	3899	33	Johnny	Johnny	NNP
9935	3899	34	cake	cake	NN
9935	3899	35	.	.	.
9935	3900	1	The	the	DT
9935	3900	2	proportion	proportion	NN
9935	3900	3	of	of	IN
9935	3900	4	corn	corn	NN
9935	3900	5	meal	meal	NN
9935	3900	6	to	to	IN
9935	3900	7	flour	flour	NN
9935	3900	8	that	that	WDT
9935	3900	9	is	be	VBZ
9935	3900	10	used	use	VBN
9935	3900	11	determines	determine	NNS
9935	3900	12	to	to	IN
9935	3900	13	a	a	DT
9935	3900	14	large	large	JJ
9935	3900	15	extent	extent	NN
9935	3900	16	the	the	DT
9935	3900	17	consistency	consistency	NN
9935	3900	18	of	of	IN
9935	3900	19	the	the	DT
9935	3900	20	cake	cake	NN
9935	3900	21	;	;	:
9935	3900	22	the	the	DT
9935	3900	23	greater	great	JJR
9935	3900	24	the	the	DT
9935	3900	25	quantity	quantity	NN
9935	3900	26	of	of	IN
9935	3900	27	corn	corn	NN
9935	3900	28	meal	meal	NN
9935	3900	29	,	,	,
9935	3900	30	the	the	DT
9935	3900	31	more	more	RBR
9935	3900	32	the	the	DT
9935	3900	33	cake	cake	NN
9935	3900	34	will	will	MD
9935	3900	35	crumble	crumble	VB
9935	3900	36	and	and	CC
9935	3900	37	break	break	VB
9935	3900	38	into	into	IN
9935	3900	39	pieces	piece	NNS
9935	3900	40	.	.	.
9935	3901	1	The	the	DT
9935	3901	2	addition	addition	NN
9935	3901	3	of	of	IN
9935	3901	4	white	white	JJ
9935	3901	5	flour	flour	NN
9935	3901	6	makes	make	VBZ
9935	3901	7	the	the	DT
9935	3901	8	particles	particle	NNS
9935	3901	9	of	of	IN
9935	3901	10	corn	corn	NN
9935	3901	11	meal	meal	NN
9935	3901	12	adhere	adhere	NN
9935	3901	13	,	,	,
9935	3901	14	so	so	IN
9935	3901	15	that	that	IN
9935	3901	16	most	most	JJS
9935	3901	17	persons	person	NNS
9935	3901	18	consider	consider	VBP
9935	3901	19	that	that	IN
9935	3901	20	white	white	JJ
9935	3901	21	flour	flour	NN
9935	3901	22	improves	improve	VBZ
9935	3901	23	the	the	DT
9935	3901	24	consistency	consistency	NN
9935	3901	25	.	.	.
9935	3902	1	CORN	corn	NN
9935	3902	2	CAKE	CAKE	NNS
9935	3902	3	(	(	-LRB-
9935	3902	4	Sufficient	sufficient	JJ
9935	3902	5	for	for	IN
9935	3902	6	One	one	CD
9935	3902	7	Medium	medium	JJ
9935	3902	8	-	-	HYPH
9935	3902	9	Sized	sized	JJ
9935	3902	10	Loaf	loaf	NN
9935	3902	11	)	)	-RRB-
9935	3902	12	3/4	3/4	CD
9935	3902	13	c.	c.	NNP
9935	3902	14	yellow	yellow	NNP
9935	3902	15	corn	corn	NN
9935	3902	16	meal	meal	NN
9935	3902	17	1	1	CD
9935	3902	18	-	-	SYM
9935	3902	19	1/4	1/4	CD
9935	3902	20	c.	c.	NN
9935	3902	21	flour	flour	NN
9935	3902	22	1/4	1/4	CD
9935	3902	23	c.	c.	NNP
9935	3902	24	sugar	sugar	NNP
9935	3902	25	3/4	3/4	CD
9935	3902	26	tsp	tsp	NN
9935	3902	27	.	.	.
9935	3903	1	salt	salt	NN
9935	3903	2	4	4	CD
9935	3903	3	tsp	tsp	NN
9935	3903	4	.	.	.
9935	3904	1	baking	baking	NNP
9935	3904	2	powder	powder	NNP
9935	3904	3	1	1	CD
9935	3904	4	c.	c.	NN
9935	3904	5	milk	milk	NN
9935	3904	6	1	1	CD
9935	3904	7	egg	egg	NN
9935	3904	8	2	2	CD
9935	3904	9	Tb	Tb	NNP
9935	3904	10	.	.	.
9935	3905	1	melted	melted	JJ
9935	3905	2	fat	fat	JJ
9935	3905	3	Mix	Mix	NNP
9935	3905	4	and	and	CC
9935	3905	5	sift	sift	VB
9935	3905	6	the	the	DT
9935	3905	7	corn	corn	NN
9935	3905	8	meal	meal	NN
9935	3905	9	,	,	,
9935	3905	10	flour	flour	NN
9935	3905	11	,	,	,
9935	3905	12	sugar	sugar	NN
9935	3905	13	,	,	,
9935	3905	14	salt	salt	NN
9935	3905	15	,	,	,
9935	3905	16	and	and	CC
9935	3905	17	baking	baking	NN
9935	3905	18	powder	powder	NN
9935	3905	19	.	.	.
9935	3906	1	Add	add	VB
9935	3906	2	the	the	DT
9935	3906	3	milk	milk	NN
9935	3906	4	and	and	CC
9935	3906	5	well	well	RB
9935	3906	6	-	-	HYPH
9935	3906	7	beaten	beat	VBN
9935	3906	8	egg	egg	NN
9935	3906	9	,	,	,
9935	3906	10	and	and	CC
9935	3906	11	then	then	RB
9935	3906	12	stir	stir	VB
9935	3906	13	in	in	IN
9935	3906	14	the	the	DT
9935	3906	15	melted	melted	JJ
9935	3906	16	fat	fat	NN
9935	3906	17	.	.	.
9935	3907	1	Pour	pour	VB
9935	3907	2	into	into	IN
9935	3907	3	a	a	DT
9935	3907	4	well	well	RB
9935	3907	5	-	-	HYPH
9935	3907	6	greased	grease	VBN
9935	3907	7	loaf	loaf	NN
9935	3907	8	pan	pan	NN
9935	3907	9	and	and	CC
9935	3907	10	bake	bake	VB
9935	3907	11	in	in	RP
9935	3907	12	a	a	DT
9935	3907	13	hot	hot	JJ
9935	3907	14	oven	oven	NN
9935	3907	15	for	for	IN
9935	3907	16	about	about	RB
9935	3907	17	30	30	CD
9935	3907	18	minutes	minute	NNS
9935	3907	19	.	.	.
9935	3908	1	57	57	CD
9935	3908	2	.	.	.
9935	3909	1	SOUTHERN	southern	JJ
9935	3909	2	CORN	CORN	NNS
9935	3909	3	CAKE.--In	cake.--in	CD
9935	3909	4	the	the	DT
9935	3909	5	preceding	precede	VBG
9935	3909	6	recipe	recipe	NN
9935	3909	7	for	for	IN
9935	3909	8	corn	corn	NN
9935	3909	9	cake	cake	NN
9935	3909	10	,	,	,
9935	3909	11	more	more	JJR
9935	3909	12	flour	flour	NN
9935	3909	13	than	than	IN
9935	3909	14	corn	corn	NN
9935	3909	15	meal	meal	NN
9935	3909	16	is	be	VBZ
9935	3909	17	used	use	VBN
9935	3909	18	,	,	,
9935	3909	19	but	but	CC
9935	3909	20	many	many	JJ
9935	3909	21	persons	person	NNS
9935	3909	22	prefer	prefer	VBP
9935	3909	23	cake	cake	NN
9935	3909	24	of	of	IN
9935	3909	25	this	this	DT
9935	3909	26	kind	kind	NN
9935	3909	27	made	make	VBN
9935	3909	28	with	with	IN
9935	3909	29	more	more	JJR
9935	3909	30	corn	corn	NN
9935	3909	31	meal	meal	NN
9935	3909	32	than	than	IN
9935	3909	33	flour	flour	NN
9935	3909	34	.	.	.
9935	3910	1	Southern	southern	JJ
9935	3910	2	corn	corn	NN
9935	3910	3	cake	cake	NN
9935	3910	4	,	,	,
9935	3910	5	which	which	WDT
9935	3910	6	contains	contain	VBZ
9935	3910	7	more	more	JJR
9935	3910	8	corn	corn	NN
9935	3910	9	meal	meal	NN
9935	3910	10	and	and	CC
9935	3910	11	less	less	RBR
9935	3910	12	white	white	JJ
9935	3910	13	flour	flour	NN
9935	3910	14	,	,	,
9935	3910	15	proves	prove	VBZ
9935	3910	16	very	very	RB
9935	3910	17	satisfactory	satisfactory	JJ
9935	3910	18	to	to	IN
9935	3910	19	such	such	JJ
9935	3910	20	persons	person	NNS
9935	3910	21	.	.	.
9935	3911	1	Therefore	therefore	RB
9935	3911	2	,	,	,
9935	3911	3	which	which	WDT
9935	3911	4	of	of	IN
9935	3911	5	these	these	DT
9935	3911	6	recipes	recipe	NNS
9935	3911	7	should	should	MD
9935	3911	8	be	be	VB
9935	3911	9	used	use	VBN
9935	3911	10	depends	depend	VBZ
9935	3911	11	on	on	IN
9935	3911	12	the	the	DT
9935	3911	13	taste	taste	NN
9935	3911	14	of	of	IN
9935	3911	15	those	those	DT
9935	3911	16	who	who	WP
9935	3911	17	are	be	VBP
9935	3911	18	to	to	TO
9935	3911	19	eat	eat	VB
9935	3911	20	the	the	DT
9935	3911	21	cake	cake	NN
9935	3911	22	.	.	.
9935	3912	1	SOUTHERN	southern	JJ
9935	3912	2	CORN	corn	NN
9935	3912	3	CAKE	CAKE	NNS
9935	3912	4	(	(	-LRB-
9935	3912	5	Sufficient	sufficient	JJ
9935	3912	6	for	for	IN
9935	3912	7	One	one	CD
9935	3912	8	Medium	medium	JJ
9935	3912	9	-	-	HYPH
9935	3912	10	Sized	sized	JJ
9935	3912	11	Loaf	loaf	NN
9935	3912	12	)	)	-RRB-
9935	3912	13	1	1	CD
9935	3912	14	c.	c.	NN
9935	3912	15	corn	corn	NNP
9935	3912	16	meal	meal	NN
9935	3912	17	1/2	1/2	CD
9935	3912	18	c.	c.	NN
9935	3912	19	flour	flour	NN
9935	3912	20	3	3	CD
9935	3912	21	tsp	tsp	NN
9935	3912	22	.	.	.
9935	3913	1	baking	baking	NNP
9935	3913	2	powder	powder	NNP
9935	3913	3	3/4	3/4	CD
9935	3913	4	tsp	tsp	NN
9935	3913	5	.	.	.
9935	3914	1	salt	salt	NN
9935	3914	2	1/4	1/4	CD
9935	3914	3	c.	c.	NNP
9935	3914	4	sugar	sugar	NNP
9935	3914	5	3/4	3/4	CD
9935	3914	6	c.	c.	NNP
9935	3914	7	milk	milk	NN
9935	3914	8	1	1	CD
9935	3914	9	egg	egg	NN
9935	3914	10	2	2	CD
9935	3914	11	Tb	Tb	NNP
9935	3914	12	.	.	.
9935	3915	1	melted	melted	JJ
9935	3915	2	fat	fat	JJ
9935	3915	3	Mix	Mix	NNP
9935	3915	4	and	and	CC
9935	3915	5	sift	sift	VB
9935	3915	6	together	together	RB
9935	3915	7	the	the	DT
9935	3915	8	corn	corn	NN
9935	3915	9	meal	meal	NN
9935	3915	10	,	,	,
9935	3915	11	flour	flour	NN
9935	3915	12	,	,	,
9935	3915	13	baking	baking	NN
9935	3915	14	powder	powder	NN
9935	3915	15	,	,	,
9935	3915	16	salt	salt	NN
9935	3915	17	,	,	,
9935	3915	18	and	and	CC
9935	3915	19	sugar	sugar	NN
9935	3915	20	.	.	.
9935	3916	1	Add	add	VB
9935	3916	2	to	to	IN
9935	3916	3	them	-PRON-	PRP
9935	3916	4	the	the	DT
9935	3916	5	milk	milk	NN
9935	3916	6	and	and	CC
9935	3916	7	well	well	RB
9935	3916	8	-	-	HYPH
9935	3916	9	beaten	beat	VBN
9935	3916	10	egg	egg	NN
9935	3916	11	,	,	,
9935	3916	12	and	and	CC
9935	3916	13	stir	stir	VB
9935	3916	14	in	in	IN
9935	3916	15	the	the	DT
9935	3916	16	melted	melted	JJ
9935	3916	17	fat	fat	NN
9935	3916	18	.	.	.
9935	3917	1	Pour	pour	VB
9935	3917	2	into	into	IN
9935	3917	3	a	a	DT
9935	3917	4	well	well	RB
9935	3917	5	-	-	HYPH
9935	3917	6	greased	grease	VBN
9935	3917	7	loaf	loaf	NN
9935	3917	8	pan	pan	NN
9935	3917	9	,	,	,
9935	3917	10	and	and	CC
9935	3917	11	bake	bake	VB
9935	3917	12	in	in	RP
9935	3917	13	a	a	DT
9935	3917	14	moderate	moderate	JJ
9935	3917	15	oven	oven	NN
9935	3917	16	for	for	IN
9935	3917	17	about	about	RB
9935	3917	18	30	30	CD
9935	3917	19	minutes	minute	NNS
9935	3917	20	.	.	.
9935	3918	1	58	58	CD
9935	3918	2	.	.	.
9935	3919	1	Molasses	Molasses	NNP
9935	3919	2	Corn	Corn	NNP
9935	3919	3	Cake.--Molasses	cake.--molasse	VBZ
9935	3919	4	corn	corn	NN
9935	3919	5	cake	cake	NN
9935	3919	6	,	,	,
9935	3919	7	just	just	RB
9935	3919	8	as	as	IN
9935	3919	9	its	-PRON-	PRP$
9935	3919	10	name	name	NN
9935	3919	11	indicates	indicate	VBZ
9935	3919	12	,	,	,
9935	3919	13	is	be	VBZ
9935	3919	14	corn	corn	NN
9935	3919	15	cake	cake	NN
9935	3919	16	containing	contain	VBG
9935	3919	17	molasses	molasse	NNS
9935	3919	18	.	.	.
9935	3920	1	To	to	IN
9935	3920	2	those	those	DT
9935	3920	3	who	who	WP
9935	3920	4	find	find	VBP
9935	3920	5	the	the	DT
9935	3920	6	taste	taste	NN
9935	3920	7	of	of	IN
9935	3920	8	molasses	molasse	NNS
9935	3920	9	agreeable	agreeable	JJ
9935	3920	10	,	,	,
9935	3920	11	this	this	DT
9935	3920	12	recipe	recipe	NN
9935	3920	13	will	will	MD
9935	3920	14	appeal	appeal	VB
9935	3920	15	.	.	.
9935	3921	1	Others	other	NNS
9935	3921	2	not	not	RB
9935	3921	3	so	so	RB
9935	3921	4	fond	fond	JJ
9935	3921	5	of	of	IN
9935	3921	6	molasses	molasse	NNS
9935	3921	7	will	will	MD
9935	3921	8	,	,	,
9935	3921	9	without	without	IN
9935	3921	10	doubt	doubt	NN
9935	3921	11	,	,	,
9935	3921	12	prefer	prefer	VBP
9935	3921	13	the	the	DT
9935	3921	14	plain	plain	JJ
9935	3921	15	corn	corn	NN
9935	3921	16	cake	cake	NN
9935	3921	17	.	.	.
9935	3922	1	Besides	besides	IN
9935	3922	2	adding	add	VBG
9935	3922	3	flavour	flavour	NN
9935	3922	4	,	,	,
9935	3922	5	the	the	DT
9935	3922	6	molasses	molasse	NNS
9935	3922	7	in	in	IN
9935	3922	8	this	this	DT
9935	3922	9	recipe	recipe	NN
9935	3922	10	adds	add	VBZ
9935	3922	11	food	food	NN
9935	3922	12	value	value	NN
9935	3922	13	to	to	IN
9935	3922	14	the	the	DT
9935	3922	15	product	product	NN
9935	3922	16	.	.	.
9935	3923	1	MOLASSES	MOLASSES	NNP
9935	3923	2	CORN	corn	NN
9935	3923	3	CAKE	CAKE	NNS
9935	3923	4	(	(	-LRB-
9935	3923	5	Sufficient	sufficient	JJ
9935	3923	6	for	for	IN
9935	3923	7	One	one	CD
9935	3923	8	Medium	medium	JJ
9935	3923	9	-	-	HYPH
9935	3923	10	Sized	sized	JJ
9935	3923	11	Loaf	loaf	NN
9935	3923	12	)	)	-RRB-
9935	3923	13	1	1	CD
9935	3923	14	c.	c.	NN
9935	3923	15	corn	corn	NNP
9935	3923	16	meal	meal	NNP
9935	3923	17	3/4	3/4	CD
9935	3923	18	c.	c.	NN
9935	3923	19	flour	flour	NN
9935	3923	20	3	3	CD
9935	3923	21	-	-	SYM
9935	3923	22	1/2	1/2	CD
9935	3923	23	tsp	tsp	NN
9935	3923	24	.	.	.
9935	3924	1	baking	baking	NNP
9935	3924	2	powder	powder	NNP
9935	3924	3	1	1	CD
9935	3924	4	tsp	tsp	NN
9935	3924	5	.	.	.
9935	3925	1	salt	salt	NNP
9935	3925	2	3/4	3/4	CD
9935	3925	3	c.	c.	NN
9935	3925	4	milk	milk	NN
9935	3925	5	1/4	1/4	CD
9935	3925	6	c.	c.	NN
9935	3925	7	molasses	molasse	NNS
9935	3925	8	1	1	CD
9935	3925	9	egg	egg	NN
9935	3925	10	2	2	CD
9935	3925	11	Tb	Tb	NNP
9935	3925	12	.	.	.
9935	3926	1	melted	melted	JJ
9935	3926	2	fat	fat	JJ
9935	3926	3	Mix	Mix	NNP
9935	3926	4	and	and	CC
9935	3926	5	sift	sift	VB
9935	3926	6	the	the	DT
9935	3926	7	corn	corn	NN
9935	3926	8	meal	meal	NN
9935	3926	9	,	,	,
9935	3926	10	flour	flour	NN
9935	3926	11	,	,	,
9935	3926	12	baking	baking	NN
9935	3926	13	powder	powder	NN
9935	3926	14	,	,	,
9935	3926	15	and	and	CC
9935	3926	16	salt	salt	NN
9935	3926	17	.	.	.
9935	3927	1	Add	add	VB
9935	3927	2	the	the	DT
9935	3927	3	milk	milk	NN
9935	3927	4	,	,	,
9935	3927	5	molasses	molasse	NNS
9935	3927	6	,	,	,
9935	3927	7	and	and	CC
9935	3927	8	well	well	RB
9935	3927	9	-	-	HYPH
9935	3927	10	beaten	beat	VBN
9935	3927	11	egg	egg	NN
9935	3927	12	and	and	CC
9935	3927	13	stir	stir	VB
9935	3927	14	in	in	IN
9935	3927	15	the	the	DT
9935	3927	16	melted	melted	JJ
9935	3927	17	fat	fat	NN
9935	3927	18	.	.	.
9935	3928	1	Pour	pour	VB
9935	3928	2	into	into	IN
9935	3928	3	a	a	DT
9935	3928	4	well	well	RB
9935	3928	5	-	-	HYPH
9935	3928	6	greased	grease	VBN
9935	3928	7	loaf	loaf	NN
9935	3928	8	pan	pan	NN
9935	3928	9	,	,	,
9935	3928	10	and	and	CC
9935	3928	11	bake	bake	VB
9935	3928	12	in	in	RP
9935	3928	13	a	a	DT
9935	3928	14	moderate	moderate	JJ
9935	3928	15	oven	oven	NN
9935	3928	16	for	for	IN
9935	3928	17	about	about	RB
9935	3928	18	30	30	CD
9935	3928	19	minutes	minute	NNS
9935	3928	20	.	.	.
9935	3929	1	BISCUIT	BISCUIT	NNP
9935	3929	2	RECIPES	RECIPES	NNP
9935	3929	3	[	[	-LRB-
9935	3929	4	Illustration	illustration	NN
9935	3929	5	:	:	:
9935	3929	6	FIG	FIG	NNP
9935	3929	7	.	.	.
9935	3930	1	11	11	LS
9935	3930	2	]	]	-RRB-
9935	3930	3	59	59	CD
9935	3930	4	.	.	.
9935	3931	1	Baking	Baking	NNP
9935	3931	2	-	-	HYPH
9935	3931	3	Powder	powder	NN
9935	3931	4	Biscuits.--The	Biscuits.--The	NNP
9935	3931	5	ability	ability	NN
9935	3931	6	of	of	IN
9935	3931	7	the	the	DT
9935	3931	8	housewife	housewife	NN
9935	3931	9	as	as	IN
9935	3931	10	a	a	DT
9935	3931	11	cook	cook	NN
9935	3931	12	is	be	VBZ
9935	3931	13	very	very	RB
9935	3931	14	often	often	RB
9935	3931	15	judged	judge	VBN
9935	3931	16	by	by	IN
9935	3931	17	the	the	DT
9935	3931	18	biscuits	biscuit	NNS
9935	3931	19	she	-PRON-	PRP
9935	3931	20	makes	make	VBZ
9935	3931	21	;	;	:
9935	3931	22	but	but	CC
9935	3931	23	they	-PRON-	PRP
9935	3931	24	are	be	VBP
9935	3931	25	really	really	RB
9935	3931	26	very	very	RB
9935	3931	27	simple	simple	JJ
9935	3931	28	to	to	TO
9935	3931	29	make	make	VB
9935	3931	30	,	,	,
9935	3931	31	and	and	CC
9935	3931	32	if	if	IN
9935	3931	33	recipes	recipe	NNS
9935	3931	34	are	be	VBP
9935	3931	35	followed	follow	VBN
9935	3931	36	carefully	carefully	RB
9935	3931	37	and	and	CC
9935	3931	38	measurements	measurement	NNS
9935	3931	39	are	be	VBP
9935	3931	40	made	make	VBN
9935	3931	41	accurately	accurately	RB
9935	3931	42	,	,	,
9935	3931	43	only	only	RB
9935	3931	44	a	a	DT
9935	3931	45	little	little	JJ
9935	3931	46	experience	experience	NN
9935	3931	47	is	be	VBZ
9935	3931	48	required	require	VBN
9935	3931	49	to	to	TO
9935	3931	50	produce	produce	VB
9935	3931	51	excellent	excellent	JJ
9935	3931	52	ones	one	NNS
9935	3931	53	.	.	.
9935	3932	1	The	the	DT
9935	3932	2	principal	principal	JJ
9935	3932	3	requirement	requirement	NN
9935	3932	4	in	in	IN
9935	3932	5	making	make	VBG
9935	3932	6	baking	baking	NN
9935	3932	7	-	-	HYPH
9935	3932	8	powder	powder	NN
9935	3932	9	biscuits	biscuit	NNS
9935	3932	10	,	,	,
9935	3932	11	which	which	WDT
9935	3932	12	are	be	VBP
9935	3932	13	illustrated	illustrate	VBN
9935	3932	14	in	in	IN
9935	3932	15	Fig	Fig	NNP
9935	3932	16	.	.	.
9935	3933	1	11	11	CD
9935	3933	2	,	,	,
9935	3933	3	is	be	VBZ
9935	3933	4	that	that	IN
9935	3933	5	all	all	PDT
9935	3933	6	the	the	DT
9935	3933	7	ingredients	ingredient	NNS
9935	3933	8	be	be	VB
9935	3933	9	kept	keep	VBN
9935	3933	10	as	as	RB
9935	3933	11	cold	cold	JJ
9935	3933	12	as	as	IN
9935	3933	13	possible	possible	JJ
9935	3933	14	during	during	IN
9935	3933	15	the	the	DT
9935	3933	16	mixing	mixing	NN
9935	3933	17	.	.	.
9935	3934	1	Tiny	tiny	JJ
9935	3934	2	,	,	,
9935	3934	3	thin	thin	JJ
9935	3934	4	biscuits	biscuit	NNS
9935	3934	5	may	may	MD
9935	3934	6	be	be	VB
9935	3934	7	split	split	VBN
9935	3934	8	,	,	,
9935	3934	9	buttered	butter	VBN
9935	3934	10	,	,	,
9935	3934	11	and	and	CC
9935	3934	12	served	serve	VBD
9935	3934	13	with	with	IN
9935	3934	14	tea	tea	NN
9935	3934	15	,	,	,
9935	3934	16	while	while	IN
9935	3934	17	larger	large	JJR
9935	3934	18	ones	one	NNS
9935	3934	19	may	may	MD
9935	3934	20	be	be	VB
9935	3934	21	served	serve	VBN
9935	3934	22	with	with	IN
9935	3934	23	breakfast	breakfast	NN
9935	3934	24	or	or	CC
9935	3934	25	luncheon	luncheon	NN
9935	3934	26	.	.	.
9935	3935	1	In	in	IN
9935	3935	2	order	order	NN
9935	3935	3	to	to	TO
9935	3935	4	utilise	utilise	VB
9935	3935	5	left	left	RB
9935	3935	6	-	-	HYPH
9935	3935	7	over	over	RP
9935	3935	8	biscuits	biscuit	NNS
9935	3935	9	of	of	IN
9935	3935	10	this	this	DT
9935	3935	11	kind	kind	NN
9935	3935	12	,	,	,
9935	3935	13	they	-PRON-	PRP
9935	3935	14	may	may	MD
9935	3935	15	be	be	VB
9935	3935	16	split	split	VBN
9935	3935	17	and	and	CC
9935	3935	18	toasted	toast	VBN
9935	3935	19	or	or	CC
9935	3935	20	dipped	dip	VBN
9935	3935	21	quickly	quickly	RB
9935	3935	22	into	into	IN
9935	3935	23	boiling	boil	VBG
9935	3935	24	water	water	NN
9935	3935	25	and	and	CC
9935	3935	26	heated	heat	VBD
9935	3935	27	in	in	IN
9935	3935	28	a	a	DT
9935	3935	29	quick	quick	JJ
9935	3935	30	oven	oven	NN
9935	3935	31	until	until	IN
9935	3935	32	the	the	DT
9935	3935	33	surface	surface	NN
9935	3935	34	is	be	VBZ
9935	3935	35	dry	dry	JJ
9935	3935	36	.	.	.
9935	3936	1	BAKING	BAKING	NNP
9935	3936	2	-	-	HYPH
9935	3936	3	POWDER	POWDER	NNP
9935	3936	4	BISCUITS	BISCUITS	NNP
9935	3936	5	(	(	-LRB-
9935	3936	6	Sufficient	sufficient	JJ
9935	3936	7	to	to	TO
9935	3936	8	Serve	serve	VB
9935	3936	9	Six	six	CD
9935	3936	10	)	)	-RRB-
9935	3936	11	2	2	CD
9935	3936	12	c.	c.	NN
9935	3936	13	flour	flour	NN
9935	3936	14	1	1	CD
9935	3936	15	tsp	tsp	NN
9935	3936	16	.	.	.
9935	3937	1	salt	salt	NN
9935	3937	2	4	4	CD
9935	3937	3	tsp	tsp	NN
9935	3937	4	.	.	.
9935	3938	1	baking	baking	NNP
9935	3938	2	powder	powder	NNP
9935	3938	3	2	2	CD
9935	3938	4	Tb	Tb	NNP
9935	3938	5	.	.	.
9935	3939	1	fat	fat	NNP
9935	3939	2	3/4	3/4	CD
9935	3939	3	c.	c.	NN
9935	3939	4	milk	milk	NN
9935	3939	5	Mix	Mix	NNP
9935	3939	6	and	and	CC
9935	3939	7	sift	sift	VB
9935	3939	8	the	the	DT
9935	3939	9	flour	flour	NN
9935	3939	10	,	,	,
9935	3939	11	salt	salt	NN
9935	3939	12	,	,	,
9935	3939	13	and	and	CC
9935	3939	14	baking	baking	NN
9935	3939	15	powder	powder	NN
9935	3939	16	.	.	.
9935	3940	1	Chop	chop	VB
9935	3940	2	the	the	DT
9935	3940	3	fat	fat	NN
9935	3940	4	into	into	IN
9935	3940	5	the	the	DT
9935	3940	6	dry	dry	JJ
9935	3940	7	ingredients	ingredient	NNS
9935	3940	8	until	until	IN
9935	3940	9	it	-PRON-	PRP
9935	3940	10	is	be	VBZ
9935	3940	11	in	in	IN
9935	3940	12	pieces	piece	NNS
9935	3940	13	about	about	IN
9935	3940	14	the	the	DT
9935	3940	15	size	size	NN
9935	3940	16	of	of	IN
9935	3940	17	small	small	JJ
9935	3940	18	peas	pea	NNS
9935	3940	19	.	.	.
9935	3941	1	Pour	pour	VB
9935	3941	2	the	the	DT
9935	3941	3	milk	milk	NN
9935	3941	4	into	into	IN
9935	3941	5	the	the	DT
9935	3941	6	dry	dry	JJ
9935	3941	7	ingredients	ingredient	NNS
9935	3941	8	,	,	,
9935	3941	9	and	and	CC
9935	3941	10	mix	mix	VB
9935	3941	11	them	-PRON-	PRP
9935	3941	12	just	just	RB
9935	3941	13	enough	enough	RB
9935	3941	14	to	to	TO
9935	3941	15	take	take	VB
9935	3941	16	up	up	RP
9935	3941	17	the	the	DT
9935	3941	18	liquid	liquid	NN
9935	3941	19	.	.	.
9935	3942	1	Make	make	VB
9935	3942	2	the	the	DT
9935	3942	3	mixture	mixture	NN
9935	3942	4	as	as	IN
9935	3942	5	moist	moist	JJ
9935	3942	6	as	as	IN
9935	3942	7	possible	possible	JJ
9935	3942	8	,	,	,
9935	3942	9	and	and	CC
9935	3942	10	still	still	RB
9935	3942	11	have	have	VB
9935	3942	12	it	-PRON-	PRP
9935	3942	13	in	in	IN
9935	3942	14	good	good	JJ
9935	3942	15	condition	condition	NN
9935	3942	16	to	to	TO
9935	3942	17	handle	handle	VB
9935	3942	18	.	.	.
9935	3943	1	Then	then	RB
9935	3943	2	sprinkle	sprinkle	VB
9935	3943	3	flour	flour	NN
9935	3943	4	on	on	IN
9935	3943	5	a	a	DT
9935	3943	6	molding	molding	NN
9935	3943	7	board	board	NN
9935	3943	8	,	,	,
9935	3943	9	and	and	CC
9935	3943	10	lift	lift	VB
9935	3943	11	the	the	DT
9935	3943	12	dough	dough	NN
9935	3943	13	from	from	IN
9935	3943	14	the	the	DT
9935	3943	15	mixing	mix	VBG
9935	3943	16	bowl	bowl	NN
9935	3943	17	to	to	IN
9935	3943	18	the	the	DT
9935	3943	19	board	board	NN
9935	3943	20	.	.	.
9935	3944	1	[	[	-LRB-
9935	3944	2	Illustration	illustration	NN
9935	3944	3	:	:	:
9935	3944	4	FIG	FIG	NNP
9935	3944	5	.	.	.
9935	3945	1	12	12	LS
9935	3945	2	]	]	-RRB-
9935	3945	3	HOT	hot	JJ
9935	3945	4	BREADS	BREADS	NNP
9935	3945	5	[	[	-LRB-
9935	3945	6	Illustration	illustration	NN
9935	3945	7	:	:	:
9935	3945	8	FIG	FIG	NNP
9935	3945	9	.	.	.
9935	3946	1	13	13	CD
9935	3946	2	.	.	.
9935	3946	3	]	]	-RRB-
9935	3947	1	Sprinkle	sprinkle	VB
9935	3947	2	flour	flour	NN
9935	3947	3	thinly	thinly	RB
9935	3947	4	over	over	IN
9935	3947	5	the	the	DT
9935	3947	6	top	top	NN
9935	3947	7	and	and	CC
9935	3947	8	pat	pat	VB
9935	3947	9	out	out	RP
9935	3947	10	the	the	DT
9935	3947	11	dough	dough	NN
9935	3947	12	until	until	IN
9935	3947	13	it	-PRON-	PRP
9935	3947	14	is	be	VBZ
9935	3947	15	about	about	RB
9935	3947	16	1	1	CD
9935	3947	17	inch	inch	NN
9935	3947	18	thick	thick	JJ
9935	3947	19	.	.	.
9935	3948	1	Cut	cut	VB
9935	3948	2	the	the	DT
9935	3948	3	dough	dough	NN
9935	3948	4	with	with	IN
9935	3948	5	a	a	DT
9935	3948	6	biscuit	biscuit	NN
9935	3948	7	cutter	cutter	NN
9935	3948	8	,	,	,
9935	3948	9	and	and	CC
9935	3948	10	place	place	VB
9935	3948	11	the	the	DT
9935	3948	12	biscuits	biscuit	NNS
9935	3948	13	thus	thus	RB
9935	3948	14	cut	cut	VBD
9935	3948	15	out	out	RP
9935	3948	16	on	on	IN
9935	3948	17	baking	bake	VBG
9935	3948	18	sheets	sheet	NNS
9935	3948	19	or	or	CC
9935	3948	20	in	in	IN
9935	3948	21	shallow	shallow	JJ
9935	3948	22	pans	pan	NNS
9935	3948	23	.	.	.
9935	3949	1	If	if	IN
9935	3949	2	a	a	DT
9935	3949	3	crusty	crusty	JJ
9935	3949	4	surface	surface	NN
9935	3949	5	is	be	VBZ
9935	3949	6	desired	desire	VBN
9935	3949	7	,	,	,
9935	3949	8	place	place	VB
9935	3949	9	the	the	DT
9935	3949	10	biscuits	biscuit	NNS
9935	3949	11	in	in	IN
9935	3949	12	the	the	DT
9935	3949	13	pan	pan	NN
9935	3949	14	so	so	IN
9935	3949	15	that	that	IN
9935	3949	16	they	-PRON-	PRP
9935	3949	17	are	be	VBP
9935	3949	18	about	about	IN
9935	3949	19	an	an	DT
9935	3949	20	inch	inch	NN
9935	3949	21	apart	apart	RB
9935	3949	22	;	;	:
9935	3949	23	but	but	CC
9935	3949	24	if	if	IN
9935	3949	25	thick	thick	JJ
9935	3949	26	,	,	,
9935	3949	27	soft	soft	JJ
9935	3949	28	biscuits	biscuit	NNS
9935	3949	29	are	be	VBP
9935	3949	30	preferred	prefer	VBN
9935	3949	31	,	,	,
9935	3949	32	place	place	VB
9935	3949	33	them	-PRON-	PRP
9935	3949	34	so	so	IN
9935	3949	35	that	that	IN
9935	3949	36	the	the	DT
9935	3949	37	edges	edge	NNS
9935	3949	38	touch	touch	NN
9935	3949	39	.	.	.
9935	3950	1	Bake	Bake	NNP
9935	3950	2	18	18	CD
9935	3950	3	to	to	TO
9935	3950	4	20	20	CD
9935	3950	5	minutes	minute	NNS
9935	3950	6	in	in	IN
9935	3950	7	a	a	DT
9935	3950	8	hot	hot	JJ
9935	3950	9	oven	oven	NN
9935	3950	10	.	.	.
9935	3951	1	[	[	-LRB-
9935	3951	2	Illustration	illustration	NN
9935	3951	3	:	:	:
9935	3951	4	FIG	FIG	NNP
9935	3951	5	.	.	.
9935	3952	1	14	14	CD
9935	3952	2	.	.	.
9935	3952	3	]	]	-RRB-
9935	3953	1	60	60	CD
9935	3953	2	.	.	.
9935	3954	1	EMERGENCY	emergency	NN
9935	3954	2	BISCUITS.--As	BISCUITS.--As	NNP
9935	3954	3	shown	show	VBN
9935	3954	4	in	in	IN
9935	3954	5	Fig	Fig	NNP
9935	3954	6	.	.	.
9935	3955	1	12	12	CD
9935	3955	2	,	,	,
9935	3955	3	emergency	emergency	NN
9935	3955	4	biscuits	biscuit	NNS
9935	3955	5	resemble	resemble	VBP
9935	3955	6	very	very	RB
9935	3955	7	closely	closely	RB
9935	3955	8	baking	bake	VBG
9935	3955	9	-	-	HYPH
9935	3955	10	powder	powder	NN
9935	3955	11	biscuits	biscuit	NNS
9935	3955	12	,	,	,
9935	3955	13	and	and	CC
9935	3955	14	so	so	RB
9935	3955	15	they	-PRON-	PRP
9935	3955	16	should	should	MD
9935	3955	17	,	,	,
9935	3955	18	because	because	IN
9935	3955	19	the	the	DT
9935	3955	20	recipe	recipe	NN
9935	3955	21	given	give	VBN
9935	3955	22	for	for	IN
9935	3955	23	baking	baking	NN
9935	3955	24	-	-	HYPH
9935	3955	25	powder	powder	NN
9935	3955	26	biscuits	biscuit	NNS
9935	3955	27	may	may	MD
9935	3955	28	be	be	VB
9935	3955	29	used	use	VBN
9935	3955	30	for	for	IN
9935	3955	31	emergency	emergency	NN
9935	3955	32	biscuits	biscuit	NNS
9935	3955	33	by	by	IN
9935	3955	34	merely	merely	RB
9935	3955	35	adding	add	VBG
9935	3955	36	more	more	JJR
9935	3955	37	milk	milk	NN
9935	3955	38	--	--	:
9935	3955	39	just	just	RB
9935	3955	40	enough	enough	RB
9935	3955	41	to	to	TO
9935	3955	42	make	make	VB
9935	3955	43	the	the	DT
9935	3955	44	dough	dough	NN
9935	3955	45	a	a	DT
9935	3955	46	trifle	trifle	NN
9935	3955	47	too	too	RB
9935	3955	48	moist	moist	JJ
9935	3955	49	to	to	TO
9935	3955	50	handle	handle	VB
9935	3955	51	with	with	IN
9935	3955	52	the	the	DT
9935	3955	53	hands	hand	NNS
9935	3955	54	.	.	.
9935	3956	1	When	when	WRB
9935	3956	2	the	the	DT
9935	3956	3	dough	dough	NN
9935	3956	4	is	be	VBZ
9935	3956	5	of	of	IN
9935	3956	6	this	this	DT
9935	3956	7	consistency	consistency	NN
9935	3956	8	,	,	,
9935	3956	9	drop	drop	VB
9935	3956	10	it	-PRON-	PRP
9935	3956	11	by	by	IN
9935	3956	12	spoonfuls	spoonful	NNS
9935	3956	13	in	in	IN
9935	3956	14	shallow	shallow	JJ
9935	3956	15	pans	pan	NNS
9935	3956	16	,	,	,
9935	3956	17	as	as	IN
9935	3956	18	in	in	IN
9935	3956	19	Fig	Fig	NNP
9935	3956	20	.	.	.
9935	3957	1	13	13	CD
9935	3957	2	,	,	,
9935	3957	3	or	or	CC
9935	3957	4	on	on	IN
9935	3957	5	baking	bake	VBG
9935	3957	6	sheets	sheet	NNS
9935	3957	7	.	.	.
9935	3958	1	Then	then	RB
9935	3958	2	bake	bake	VB
9935	3958	3	the	the	DT
9935	3958	4	biscuits	biscuit	NNS
9935	3958	5	in	in	IN
9935	3958	6	a	a	DT
9935	3958	7	hot	hot	JJ
9935	3958	8	oven	oven	NN
9935	3958	9	for	for	IN
9935	3958	10	18	18	CD
9935	3958	11	to	to	TO
9935	3958	12	20	20	CD
9935	3958	13	minutes	minute	NNS
9935	3958	14	.	.	.
9935	3959	1	61	61	CD
9935	3959	2	.	.	.
9935	3960	1	PINWHEEL	PINWHEEL	NNP
9935	3960	2	BISCUITS.--To	BISCUITS.--To	NNS
9935	3960	3	create	create	VBP
9935	3960	4	variety	variety	NN
9935	3960	5	,	,	,
9935	3960	6	a	a	DT
9935	3960	7	baking	baking	NN
9935	3960	8	-	-	HYPH
9935	3960	9	powder	powder	NN
9935	3960	10	biscuit	biscuit	NN
9935	3960	11	mixture	mixture	NN
9935	3960	12	may	may	MD
9935	3960	13	be	be	VB
9935	3960	14	made	make	VBN
9935	3960	15	into	into	IN
9935	3960	16	pinwheel	pinwheel	NN
9935	3960	17	biscuits	biscuit	NNS
9935	3960	18	,	,	,
9935	3960	19	a	a	DT
9935	3960	20	kind	kind	NN
9935	3960	21	of	of	IN
9935	3960	22	hot	hot	JJ
9935	3960	23	bread	bread	NN
9935	3960	24	that	that	WDT
9935	3960	25	is	be	VBZ
9935	3960	26	always	always	RB
9935	3960	27	pleasing	pleasing	JJ
9935	3960	28	to	to	IN
9935	3960	29	children	child	NNS
9935	3960	30	.	.	.
9935	3961	1	Such	such	JJ
9935	3961	2	biscuits	biscuit	NNS
9935	3961	3	,	,	,
9935	3961	4	which	which	WDT
9935	3961	5	are	be	VBP
9935	3961	6	illustrated	illustrate	VBN
9935	3961	7	in	in	IN
9935	3961	8	Fig	Fig	NNP
9935	3961	9	.	.	.
9935	3962	1	14	14	CD
9935	3962	2	,	,	,
9935	3962	3	differ	differ	VBP
9935	3962	4	from	from	IN
9935	3962	5	cinnamon	cinnamon	NN
9935	3962	6	rolls	roll	NNS
9935	3962	7	only	only	RB
9935	3962	8	in	in	IN
9935	3962	9	the	the	DT
9935	3962	10	leavening	leavening	JJ
9935	3962	11	agent	agent	NN
9935	3962	12	used	use	VBD
9935	3962	13	,	,	,
9935	3962	14	cinnamon	cinnamon	NN
9935	3962	15	rolls	roll	NNS
9935	3962	16	being	be	VBG
9935	3962	17	made	make	VBN
9935	3962	18	with	with	IN
9935	3962	19	yeast	yeast	NN
9935	3962	20	and	and	CC
9935	3962	21	pinwheel	pinwheel	NN
9935	3962	22	biscuits	biscuit	NNS
9935	3962	23	with	with	IN
9935	3962	24	baking	baking	NN
9935	3962	25	powder	powder	NN
9935	3962	26	.	.	.
9935	3963	1	PINWHEEL	PINWHEEL	NNP
9935	3963	2	BISCUITS	BISCUITS	NNP
9935	3963	3	(	(	-LRB-
9935	3963	4	Sufficient	sufficient	JJ
9935	3963	5	to	to	TO
9935	3963	6	Serve	serve	VB
9935	3963	7	Six	six	CD
9935	3963	8	)	)	-RRB-
9935	3963	9	2	2	CD
9935	3963	10	c.	c.	NN
9935	3963	11	flour	flour	NN
9935	3963	12	1	1	CD
9935	3963	13	tsp	tsp	NN
9935	3963	14	.	.	.
9935	3964	1	salt	salt	NN
9935	3964	2	4	4	CD
9935	3964	3	tsp	tsp	NN
9935	3964	4	.	.	.
9935	3965	1	baking	baking	NNP
9935	3965	2	powder	powder	NNP
9935	3965	3	2	2	CD
9935	3965	4	Tb	Tb	NNP
9935	3965	5	.	.	.
9935	3966	1	fat	fat	NNP
9935	3966	2	f	f	NNP
9935	3966	3	3/4	3/4	CD
9935	3966	4	c.	c.	NN
9935	3966	5	milk	milk	NN
9935	3966	6	2	2	CD
9935	3966	7	Tb	Tb	NNP
9935	3966	8	.	.	.
9935	3967	1	butter	butter	NN
9935	3967	2	1/3	1/3	CD
9935	3967	3	c.	c.	NN
9935	3967	4	sugar	sugar	NN
9935	3967	5	1	1	CD
9935	3967	6	Tb	Tb	NNP
9935	3967	7	.	.	.
9935	3968	1	cinnamon	cinnamon	NNP
9935	3968	2	3/4	3/4	CD
9935	3968	3	c.	c.	NN
9935	3968	4	chopped	chop	VBD
9935	3968	5	raisins	raisin	NNS
9935	3968	6	To	to	TO
9935	3968	7	make	make	VB
9935	3968	8	the	the	DT
9935	3968	9	dough	dough	NN
9935	3968	10	,	,	,
9935	3968	11	combine	combine	VB
9935	3968	12	the	the	DT
9935	3968	13	ingredients	ingredient	NNS
9935	3968	14	in	in	IN
9935	3968	15	the	the	DT
9935	3968	16	same	same	JJ
9935	3968	17	way	way	NN
9935	3968	18	as	as	IN
9935	3968	19	for	for	IN
9935	3968	20	baking	baking	NN
9935	3968	21	-	-	HYPH
9935	3968	22	powder	powder	NN
9935	3968	23	biscuits	biscuit	NNS
9935	3968	24	.	.	.
9935	3969	1	Roll	roll	VB
9935	3969	2	it	-PRON-	PRP
9935	3969	3	on	on	IN
9935	3969	4	a	a	DT
9935	3969	5	well	well	RB
9935	3969	6	-	-	HYPH
9935	3969	7	floured	flour	VBN
9935	3969	8	board	board	NN
9935	3969	9	until	until	IN
9935	3969	10	it	-PRON-	PRP
9935	3969	11	is	be	VBZ
9935	3969	12	about	about	RB
9935	3969	13	1/4	1/4	CD
9935	3969	14	inch	inch	NN
9935	3969	15	thick	thick	JJ
9935	3969	16	and	and	CC
9935	3969	17	twice	twice	RB
9935	3969	18	as	as	RB
9935	3969	19	long	long	RB
9935	3969	20	as	as	IN
9935	3969	21	it	-PRON-	PRP
9935	3969	22	is	be	VBZ
9935	3969	23	wide	wide	JJ
9935	3969	24	.	.	.
9935	3970	1	Spread	spread	VB
9935	3970	2	the	the	DT
9935	3970	3	surface	surface	NN
9935	3970	4	with	with	IN
9935	3970	5	the	the	DT
9935	3970	6	2	2	CD
9935	3970	7	tablespoonfuls	tablespoonful	NNS
9935	3970	8	of	of	IN
9935	3970	9	butter	butter	NN
9935	3970	10	.	.	.
9935	3971	1	Mix	mix	VB
9935	3971	2	the	the	DT
9935	3971	3	sugar	sugar	NN
9935	3971	4	and	and	CC
9935	3971	5	cinnamon	cinnamon	NN
9935	3971	6	and	and	CC
9935	3971	7	sprinkle	sprinkle	VB
9935	3971	8	them	-PRON-	PRP
9935	3971	9	evenly	evenly	RB
9935	3971	10	over	over	IN
9935	3971	11	the	the	DT
9935	3971	12	buttered	butter	VBN
9935	3971	13	surface	surface	NN
9935	3971	14	,	,	,
9935	3971	15	and	and	CC
9935	3971	16	on	on	IN
9935	3971	17	top	top	NN
9935	3971	18	of	of	IN
9935	3971	19	this	this	DT
9935	3971	20	sprinkle	sprinkle	VB
9935	3971	21	the	the	DT
9935	3971	22	chopped	chop	VBN
9935	3971	23	raisins	raisin	NNS
9935	3971	24	.	.	.
9935	3972	1	Start	start	VB
9935	3972	2	with	with	IN
9935	3972	3	one	one	CD
9935	3972	4	of	of	IN
9935	3972	5	the	the	DT
9935	3972	6	long	long	JJ
9935	3972	7	edges	edge	NNS
9935	3972	8	and	and	CC
9935	3972	9	roll	roll	VB
9935	3972	10	the	the	DT
9935	3972	11	dough	dough	NN
9935	3972	12	carefully	carefully	RB
9935	3972	13	toward	toward	IN
9935	3972	14	the	the	DT
9935	3972	15	opposite	opposite	JJ
9935	3972	16	long	long	JJ
9935	3972	17	edge	edge	NN
9935	3972	18	,	,	,
9935	3972	19	as	as	IN
9935	3972	20	shown	show	VBN
9935	3972	21	in	in	IN
9935	3972	22	Fig	Fig	NNP
9935	3972	23	.	.	.
9935	3973	1	15	15	CD
9935	3973	2	.	.	.
9935	3974	1	Then	then	RB
9935	3974	2	cut	cut	VB
9935	3974	3	the	the	DT
9935	3974	4	roll	roll	NN
9935	3974	5	into	into	IN
9935	3974	6	slices	slice	NNS
9935	3974	7	1	1	CD
9935	3974	8	inch	inch	NN
9935	3974	9	thick	thick	JJ
9935	3974	10	.	.	.
9935	3975	1	Place	place	VB
9935	3975	2	these	these	DT
9935	3975	3	slices	slice	NNS
9935	3975	4	in	in	IN
9935	3975	5	a	a	DT
9935	3975	6	shallow	shallow	JJ
9935	3975	7	pan	pan	NN
9935	3975	8	with	with	IN
9935	3975	9	the	the	DT
9935	3975	10	cut	cut	NN
9935	3975	11	edges	edge	VBZ
9935	3975	12	down	down	RP
9935	3975	13	and	and	CC
9935	3975	14	the	the	DT
9935	3975	15	sides	side	NNS
9935	3975	16	touching	touching	JJ
9935	3975	17	.	.	.
9935	3976	1	Bake	bake	VB
9935	3976	2	in	in	IN
9935	3976	3	a	a	DT
9935	3976	4	hot	hot	JJ
9935	3976	5	oven	oven	NN
9935	3976	6	for	for	IN
9935	3976	7	about	about	RB
9935	3976	8	20	20	CD
9935	3976	9	minutes	minute	NNS
9935	3976	10	.	.	.
9935	3977	1	[	[	-LRB-
9935	3977	2	Illustration	illustration	NN
9935	3977	3	:	:	:
9935	3977	4	FIG	FIG	NNP
9935	3977	5	.	.	.
9935	3978	1	15	15	CD
9935	3978	2	.	.	.
9935	3978	3	]	]	-RRB-
9935	3979	1	62	62	CD
9935	3979	2	.	.	.
9935	3980	1	BEATEN	BEATEN	NNP
9935	3980	2	BISCUITS.--In	BISCUITS.--In	NNP
9935	3980	3	Fig	Fig	NNP
9935	3980	4	.	.	.
9935	3981	1	16	16	CD
9935	3981	2	is	be	VBZ
9935	3981	3	illustrated	illustrate	VBN
9935	3981	4	a	a	DT
9935	3981	5	form	form	NN
9935	3981	6	of	of	IN
9935	3981	7	hot	hot	JJ
9935	3981	8	bread	bread	NN
9935	3981	9	known	know	VBN
9935	3981	10	as	as	IN
9935	3981	11	beaten	beat	VBN
9935	3981	12	biscuits	biscuit	NNS
9935	3981	13	.	.	.
9935	3982	1	Such	such	JJ
9935	3982	2	biscuits	biscuit	NNS
9935	3982	3	are	be	VBP
9935	3982	4	used	use	VBN
9935	3982	5	very	very	RB
9935	3982	6	extensively	extensively	RB
9935	3982	7	in	in	IN
9935	3982	8	the	the	DT
9935	3982	9	South	South	NNP
9935	3982	10	;	;	:
9935	3982	11	in	in	IN
9935	3982	12	fact	fact	NN
9935	3982	13	,	,	,
9935	3982	14	they	-PRON-	PRP
9935	3982	15	are	be	VBP
9935	3982	16	usually	usually	RB
9935	3982	17	considered	consider	VBN
9935	3982	18	typical	typical	JJ
9935	3982	19	of	of	IN
9935	3982	20	the	the	DT
9935	3982	21	South	South	NNP
9935	3982	22	.	.	.
9935	3983	1	Formerly	formerly	RB
9935	3983	2	,	,	,
9935	3983	3	all	all	PDT
9935	3983	4	the	the	DT
9935	3983	5	lightness	lightness	NN
9935	3983	6	of	of	IN
9935	3983	7	beaten	beat	VBN
9935	3983	8	biscuits	biscuit	NNS
9935	3983	9	was	be	VBD
9935	3983	10	produced	produce	VBN
9935	3983	11	by	by	IN
9935	3983	12	beating	beat	VBG
9935	3983	13	,	,	,
9935	3983	14	but	but	CC
9935	3983	15	as	as	IN
9935	3983	16	the	the	DT
9935	3983	17	mixture	mixture	NN
9935	3983	18	is	be	VBZ
9935	3983	19	made	make	VBN
9935	3983	20	today	today	NN
9935	3983	21	it	-PRON-	PRP
9935	3983	22	may	may	MD
9935	3983	23	be	be	VB
9935	3983	24	run	run	VBN
9935	3983	25	through	through	IN
9935	3983	26	a	a	DT
9935	3983	27	food	food	NN
9935	3983	28	chopper	chopper	NN
9935	3983	29	a	a	DT
9935	3983	30	few	few	JJ
9935	3983	31	times	time	NNS
9935	3983	32	before	before	IN
9935	3983	33	it	-PRON-	PRP
9935	3983	34	is	be	VBZ
9935	3983	35	beaten	beat	VBN
9935	3983	36	.	.	.
9935	3984	1	If	if	IN
9935	3984	2	this	this	DT
9935	3984	3	is	be	VBZ
9935	3984	4	done	do	VBN
9935	3984	5	,	,	,
9935	3984	6	the	the	DT
9935	3984	7	labor	labor	NN
9935	3984	8	of	of	IN
9935	3984	9	beating	beating	NN
9935	3984	10	is	be	VBZ
9935	3984	11	lessened	lessen	VBN
9935	3984	12	considerably	considerably	RB
9935	3984	13	,	,	,
9935	3984	14	beating	beat	VBG
9935	3984	15	for	for	IN
9935	3984	16	15	15	CD
9935	3984	17	to	to	TO
9935	3984	18	20	20	CD
9935	3984	19	minutes	minute	NNS
9935	3984	20	being	be	VBG
9935	3984	21	sufficient	sufficient	JJ
9935	3984	22	.	.	.
9935	3985	1	When	when	WRB
9935	3985	2	the	the	DT
9935	3985	3	beating	beating	NN
9935	3985	4	is	be	VBZ
9935	3985	5	finished	finish	VBN
9935	3985	6	,	,	,
9935	3985	7	the	the	DT
9935	3985	8	texture	texture	NN
9935	3985	9	of	of	IN
9935	3985	10	the	the	DT
9935	3985	11	dough	dough	NN
9935	3985	12	should	should	MD
9935	3985	13	be	be	VB
9935	3985	14	fine	fine	JJ
9935	3985	15	and	and	CC
9935	3985	16	close	close	JJ
9935	3985	17	and	and	CC
9935	3985	18	the	the	DT
9935	3985	19	surface	surface	NN
9935	3985	20	should	should	MD
9935	3985	21	be	be	VB
9935	3985	22	smooth	smooth	JJ
9935	3985	23	and	and	CC
9935	3985	24	flat	flat	JJ
9935	3985	25	.	.	.
9935	3986	1	BEATEN	BEATEN	NNP
9935	3986	2	BISCUITS	BISCUITS	NNP
9935	3986	3	(	(	-LRB-
9935	3986	4	Sufficient	sufficient	JJ
9935	3986	5	to	to	TO
9935	3986	6	Serve	serve	VB
9935	3986	7	Twelve	twelve	CD
9935	3986	8	)	)	-RRB-
9935	3986	9	1	1	CD
9935	3986	10	qt	qt	UH
9935	3986	11	.	.	.
9935	3987	1	pastry	pastry	NNP
9935	3987	2	flour	flour	NN
9935	3987	3	1	1	CD
9935	3987	4	tsp	tsp	NN
9935	3987	5	.	.	.
9935	3988	1	salt	salt	NN
9935	3988	2	1/3	1/3	CD
9935	3988	3	c.	c.	NN
9935	3988	4	fat	fat	NNP
9935	3988	5	1	1	CD
9935	3988	6	c.	c.	NN
9935	3988	7	milk	milk	NN
9935	3988	8	or	or	CC
9935	3988	9	water	water	NN
9935	3988	10	Sift	sift	VB
9935	3988	11	the	the	DT
9935	3988	12	flour	flour	NN
9935	3988	13	and	and	CC
9935	3988	14	salt	salt	NN
9935	3988	15	and	and	CC
9935	3988	16	chop	chop	NN
9935	3988	17	in	in	IN
9935	3988	18	the	the	DT
9935	3988	19	fat	fat	NN
9935	3988	20	.	.	.
9935	3989	1	Moisten	moisten	VB
9935	3989	2	with	with	IN
9935	3989	3	the	the	DT
9935	3989	4	milk	milk	NN
9935	3989	5	or	or	CC
9935	3989	6	water	water	NN
9935	3989	7	and	and	CC
9935	3989	8	form	form	VB
9935	3989	9	into	into	IN
9935	3989	10	a	a	DT
9935	3989	11	mass	mass	NN
9935	3989	12	.	.	.
9935	3990	1	Toss	toss	VB
9935	3990	2	this	this	DT
9935	3990	3	on	on	IN
9935	3990	4	a	a	DT
9935	3990	5	floured	floured	JJ
9935	3990	6	board	board	NN
9935	3990	7	,	,	,
9935	3990	8	and	and	CC
9935	3990	9	beat	beat	VBD
9935	3990	10	it	-PRON-	PRP
9935	3990	11	with	with	IN
9935	3990	12	a	a	DT
9935	3990	13	rolling	rolling	JJ
9935	3990	14	pin	pin	NN
9935	3990	15	for	for	IN
9935	3990	16	30	30	CD
9935	3990	17	minutes	minute	NNS
9935	3990	18	,	,	,
9935	3990	19	folding	fold	VBG
9935	3990	20	the	the	DT
9935	3990	21	dough	dough	NN
9935	3990	22	over	over	IN
9935	3990	23	every	every	DT
9935	3990	24	few	few	JJ
9935	3990	25	seconds	second	NNS
9935	3990	26	.	.	.
9935	3991	1	Roll	roll	VB
9935	3991	2	the	the	DT
9935	3991	3	dough	dough	NN
9935	3991	4	1/3	1/3	CD
9935	3991	5	inch	inch	NN
9935	3991	6	in	in	IN
9935	3991	7	thickness	thickness	NN
9935	3991	8	,	,	,
9935	3991	9	form	form	VB
9935	3991	10	the	the	DT
9935	3991	11	biscuits	biscuit	NNS
9935	3991	12	by	by	IN
9935	3991	13	cutting	cut	VBG
9935	3991	14	them	-PRON-	PRP
9935	3991	15	out	out	RP
9935	3991	16	with	with	IN
9935	3991	17	a	a	DT
9935	3991	18	small	small	JJ
9935	3991	19	round	round	JJ
9935	3991	20	cutter	cutter	NN
9935	3991	21	,	,	,
9935	3991	22	and	and	CC
9935	3991	23	prick	prick	VB
9935	3991	24	each	each	DT
9935	3991	25	one	one	CD
9935	3991	26	several	several	JJ
9935	3991	27	times	time	NNS
9935	3991	28	with	with	IN
9935	3991	29	a	a	DT
9935	3991	30	fork	fork	NN
9935	3991	31	.	.	.
9935	3992	1	Place	place	VB
9935	3992	2	the	the	DT
9935	3992	3	biscuits	biscuit	NNS
9935	3992	4	on	on	IN
9935	3992	5	baking	bake	VBG
9935	3992	6	sheets	sheet	NNS
9935	3992	7	or	or	CC
9935	3992	8	in	in	IN
9935	3992	9	shallow	shallow	JJ
9935	3992	10	pans	pan	NNS
9935	3992	11	,	,	,
9935	3992	12	and	and	CC
9935	3992	13	bake	bake	VB
9935	3992	14	them	-PRON-	PRP
9935	3992	15	in	in	IN
9935	3992	16	a	a	DT
9935	3992	17	moderate	moderate	JJ
9935	3992	18	oven	oven	NN
9935	3992	19	for	for	IN
9935	3992	20	20	20	CD
9935	3992	21	to	to	TO
9935	3992	22	30	30	CD
9935	3992	23	minutes	minute	NNS
9935	3992	24	.	.	.
9935	3993	1	[	[	-LRB-
9935	3993	2	Illustration	illustration	NN
9935	3993	3	:	:	:
9935	3993	4	FIG	FIG	NNP
9935	3993	5	.	.	.
9935	3994	1	16	16	CD
9935	3994	2	.	.	.
9935	3994	3	]	]	-RRB-
9935	3995	1	MISCELLANEOUS	miscellaneous	JJ
9935	3995	2	HOT	hot	JJ
9935	3995	3	-	-	HYPH
9935	3995	4	BREAD	bread	NN
9935	3995	5	RECIPES	recipe	NNS
9935	3995	6	[	[	-LRB-
9935	3995	7	Illustration	illustration	NN
9935	3995	8	:	:	:
9935	3995	9	FIG	FIG	NNP
9935	3995	10	.	.	.
9935	3996	1	17	17	CD
9935	3996	2	.	.	.
9935	3996	3	]	]	-RRB-
9935	3997	1	63	63	CD
9935	3997	2	.	.	.
9935	3998	1	SOFT	soft	JJ
9935	3998	2	GINGERBREAD.--As	GINGERBREAD.--As	NNP
9935	3998	3	a	a	DT
9935	3998	4	hot	hot	JJ
9935	3998	5	bread	bread	NN
9935	3998	6	for	for	IN
9935	3998	7	breakfast	breakfast	NN
9935	3998	8	,	,	,
9935	3998	9	soft	soft	JJ
9935	3998	10	gingerbread	gingerbread	NN
9935	3998	11	like	like	IN
9935	3998	12	that	that	DT
9935	3998	13	illustrated	illustrate	VBN
9935	3998	14	in	in	IN
9935	3998	15	Fig	Fig	NNP
9935	3998	16	.	.	.
9935	3999	1	17	17	CD
9935	3999	2	is	be	VBZ
9935	3999	3	very	very	RB
9935	3999	4	satisfactory	satisfactory	JJ
9935	3999	5	,	,	,
9935	3999	6	and	and	CC
9935	3999	7	with	with	IN
9935	3999	8	or	or	CC
9935	3999	9	without	without	IN
9935	3999	10	icing	ice	VBG
9935	3999	11	it	-PRON-	PRP
9935	3999	12	may	may	MD
9935	3999	13	be	be	VB
9935	3999	14	served	serve	VBN
9935	3999	15	as	as	IN
9935	3999	16	cake	cake	NN
9935	3999	17	with	with	IN
9935	3999	18	fruit	fruit	NN
9935	3999	19	for	for	IN
9935	3999	20	luncheon	luncheon	NN
9935	3999	21	.	.	.
9935	4000	1	Sweet	sweet	JJ
9935	4000	2	milk	milk	NN
9935	4000	3	and	and	CC
9935	4000	4	baking	baking	NN
9935	4000	5	powder	powder	NN
9935	4000	6	are	be	VBP
9935	4000	7	generally	generally	RB
9935	4000	8	used	use	VBN
9935	4000	9	in	in	IN
9935	4000	10	gingerbread	gingerbread	NN
9935	4000	11	,	,	,
9935	4000	12	but	but	CC
9935	4000	13	sour	sour	JJ
9935	4000	14	milk	milk	NN
9935	4000	15	may	may	MD
9935	4000	16	be	be	VB
9935	4000	17	substituted	substitute	VBN
9935	4000	18	for	for	IN
9935	4000	19	sweet	sweet	JJ
9935	4000	20	milk	milk	NN
9935	4000	21	and	and	CC
9935	4000	22	soda	soda	NN
9935	4000	23	in	in	IN
9935	4000	24	the	the	DT
9935	4000	25	proper	proper	JJ
9935	4000	26	proportion	proportion	NN
9935	4000	27	may	may	MD
9935	4000	28	be	be	VB
9935	4000	29	used	use	VBN
9935	4000	30	in	in	IN
9935	4000	31	place	place	NN
9935	4000	32	of	of	IN
9935	4000	33	baking	bake	VBG
9935	4000	34	powder	powder	NN
9935	4000	35	.	.	.
9935	4001	1	If	if	IN
9935	4001	2	not	not	RB
9935	4001	3	too	too	RB
9935	4001	4	much	much	JJ
9935	4001	5	spice	spice	NN
9935	4001	6	is	be	VBZ
9935	4001	7	used	use	VBN
9935	4001	8	in	in	IN
9935	4001	9	a	a	DT
9935	4001	10	bread	bread	NN
9935	4001	11	of	of	IN
9935	4001	12	this	this	DT
9935	4001	13	kind	kind	NN
9935	4001	14	,	,	,
9935	4001	15	it	-PRON-	PRP
9935	4001	16	is	be	VBZ
9935	4001	17	better	well	JJR
9935	4001	18	for	for	IN
9935	4001	19	children	child	NNS
9935	4001	20	than	than	IN
9935	4001	21	rich	rich	JJ
9935	4001	22	cake	cake	NN
9935	4001	23	,	,	,
9935	4001	24	and	and	CC
9935	4001	25	,	,	,
9935	4001	26	as	as	IN
9935	4001	27	a	a	DT
9935	4001	28	rule	rule	NN
9935	4001	29	,	,	,
9935	4001	30	they	-PRON-	PRP
9935	4001	31	are	be	VBP
9935	4001	32	very	very	RB
9935	4001	33	fond	fond	JJ
9935	4001	34	of	of	IN
9935	4001	35	it	-PRON-	PRP
9935	4001	36	.	.	.
9935	4002	1	SOFT	soft	JJ
9935	4002	2	GINGERBREAD	GINGERBREAD	NNP
9935	4002	3	(	(	-LRB-
9935	4002	4	Sufficient	sufficient	JJ
9935	4002	5	for	for	IN
9935	4002	6	One	one	CD
9935	4002	7	Medium	medium	JJ
9935	4002	8	-	-	HYPH
9935	4002	9	Sized	sized	JJ
9935	4002	10	Loaf	loaf	NN
9935	4002	11	)	)	-RRB-
9935	4002	12	2	2	CD
9935	4002	13	c.	c.	NN
9935	4002	14	flour	flour	NN
9935	4002	15	2	2	CD
9935	4002	16	tsp	tsp	NN
9935	4002	17	.	.	.
9935	4003	1	baking	baking	NNP
9935	4003	2	powder	powder	NNP
9935	4003	3	1/2	1/2	CD
9935	4003	4	tsp	tsp	NN
9935	4003	5	.	.	.
9935	4004	1	soda	soda	NNP
9935	4004	2	1/4	1/4	CD
9935	4004	3	c.	c.	NNP
9935	4004	4	sugar	sugar	NNP
9935	4004	5	1/2	1/2	CD
9935	4004	6	tsp	tsp	NN
9935	4004	7	.	.	.
9935	4005	1	salt	salt	NN
9935	4005	2	2	2	CD
9935	4005	3	tsp	tsp	NN
9935	4005	4	.	.	.
9935	4006	1	ginger	ginger	NN
9935	4006	2	1	1	CD
9935	4006	3	tsp	tsp	NN
9935	4006	4	.	.	.
9935	4007	1	cinnamon	cinnamon	NNP
9935	4007	2	1	1	CD
9935	4007	3	egg	egg	NN
9935	4007	4	1/2	1/2	CD
9935	4007	5	c.	c.	NN
9935	4007	6	milk	milk	NN
9935	4007	7	1/2	1/2	CD
9935	4007	8	c.	c.	NN
9935	4007	9	molasses	molasse	NNS
9935	4007	10	1/4	1/4	CD
9935	4007	11	c.	c.	NN
9935	4007	12	butter	butter	NN
9935	4007	13	or	or	CC
9935	4007	14	other	other	JJ
9935	4007	15	fat	fat	NN
9935	4007	16	Mix	mix	VB
9935	4007	17	the	the	DT
9935	4007	18	flour	flour	NN
9935	4007	19	,	,	,
9935	4007	20	baking	baking	NN
9935	4007	21	powder	powder	NN
9935	4007	22	,	,	,
9935	4007	23	soda	soda	NN
9935	4007	24	,	,	,
9935	4007	25	sugar	sugar	NN
9935	4007	26	,	,	,
9935	4007	27	salt	salt	NN
9935	4007	28	,	,	,
9935	4007	29	and	and	CC
9935	4007	30	spices	spice	NNS
9935	4007	31	.	.	.
9935	4008	1	Beat	beat	VB
9935	4008	2	the	the	DT
9935	4008	3	egg	egg	NN
9935	4008	4	,	,	,
9935	4008	5	add	add	VB
9935	4008	6	the	the	DT
9935	4008	7	milk	milk	NN
9935	4008	8	and	and	CC
9935	4008	9	molasses	molasse	NNS
9935	4008	10	to	to	IN
9935	4008	11	it	-PRON-	PRP
9935	4008	12	,	,	,
9935	4008	13	and	and	CC
9935	4008	14	stir	stir	VB
9935	4008	15	these	these	DT
9935	4008	16	into	into	IN
9935	4008	17	the	the	DT
9935	4008	18	first	first	JJ
9935	4008	19	mixture	mixture	NN
9935	4008	20	.	.	.
9935	4009	1	Melt	melt	VB
9935	4009	2	the	the	DT
9935	4009	3	fat	fat	NN
9935	4009	4	and	and	CC
9935	4009	5	stir	stir	VB
9935	4009	6	it	-PRON-	PRP
9935	4009	7	into	into	IN
9935	4009	8	the	the	DT
9935	4009	9	batter	batter	NN
9935	4009	10	.	.	.
9935	4010	1	Pour	pour	VB
9935	4010	2	the	the	DT
9935	4010	3	batter	batter	NN
9935	4010	4	into	into	IN
9935	4010	5	a	a	DT
9935	4010	6	well	well	RB
9935	4010	7	-	-	HYPH
9935	4010	8	greased	grease	VBN
9935	4010	9	loaf	loaf	NN
9935	4010	10	pan	pan	NN
9935	4010	11	,	,	,
9935	4010	12	and	and	CC
9935	4010	13	bake	bake	VB
9935	4010	14	in	in	RP
9935	4010	15	a	a	DT
9935	4010	16	moderate	moderate	JJ
9935	4010	17	oven	oven	NN
9935	4010	18	for	for	IN
9935	4010	19	about	about	RB
9935	4010	20	35	35	CD
9935	4010	21	minutes	minute	NNS
9935	4010	22	.	.	.
9935	4011	1	If	if	IN
9935	4011	2	preferred	prefer	VBN
9935	4011	3	,	,	,
9935	4011	4	the	the	DT
9935	4011	5	mixture	mixture	NN
9935	4011	6	may	may	MD
9935	4011	7	be	be	VB
9935	4011	8	poured	pour	VBN
9935	4011	9	into	into	IN
9935	4011	10	individual	individual	JJ
9935	4011	11	muffin	muffin	NN
9935	4011	12	pans	pan	NNS
9935	4011	13	and	and	CC
9935	4011	14	baked	bake	VBD
9935	4011	15	in	in	IN
9935	4011	16	a	a	DT
9935	4011	17	moderate	moderate	JJ
9935	4011	18	oven	oven	NN
9935	4011	19	for	for	IN
9935	4011	20	about	about	RB
9935	4011	21	25	25	CD
9935	4011	22	minutes	minute	NNS
9935	4011	23	.	.	.
9935	4012	1	64	64	CD
9935	4012	2	.	.	.
9935	4013	1	BOSTON	BOSTON	NNP
9935	4013	2	BROWN	BROWN	NNP
9935	4013	3	BREAD.--A	bread.--a	XX
9935	4013	4	hot	hot	JJ
9935	4013	5	bread	bread	NN
9935	4013	6	that	that	WDT
9935	4013	7	finds	find	VBZ
9935	4013	8	favor	favor	NN
9935	4013	9	with	with	IN
9935	4013	10	most	most	JJS
9935	4013	11	persons	person	NNS
9935	4013	12	is	be	VBZ
9935	4013	13	Boston	Boston	NNP
9935	4013	14	brown	brown	JJ
9935	4013	15	bread	bread	NN
9935	4013	16	,	,	,
9935	4013	17	which	which	WDT
9935	4013	18	is	be	VBZ
9935	4013	19	illustrated	illustrate	VBN
9935	4013	20	in	in	IN
9935	4013	21	Fig	Fig	NNP
9935	4013	22	.	.	.
9935	4014	1	18	18	CD
9935	4014	2	.	.	.
9935	4015	1	HOT	hot	JJ
9935	4015	2	BREADS	BREADS	NNP
9935	4015	3	[	[	-LRB-
9935	4015	4	Illustration	illustration	NN
9935	4015	5	:	:	:
9935	4015	6	FIG	FIG	NNP
9935	4015	7	.	.	.
9935	4016	1	17	17	CD
9935	4016	2	.	.	.
9935	4016	3	]	]	-RRB-
9935	4017	1	Such	such	JJ
9935	4017	2	bread	bread	NN
9935	4017	3	,	,	,
9935	4017	4	instead	instead	RB
9935	4017	5	of	of	IN
9935	4017	6	being	be	VBG
9935	4017	7	baked	bake	VBN
9935	4017	8	in	in	IN
9935	4017	9	the	the	DT
9935	4017	10	oven	oven	NN
9935	4017	11	,	,	,
9935	4017	12	is	be	VBZ
9935	4017	13	steamed	steamed	JJ
9935	4017	14	for	for	IN
9935	4017	15	3	3	CD
9935	4017	16	-	-	SYM
9935	4017	17	1/2	1/2	CD
9935	4017	18	hours	hour	NNS
9935	4017	19	.	.	.
9935	4018	1	It	-PRON-	PRP
9935	4018	2	may	may	MD
9935	4018	3	be	be	VB
9935	4018	4	made	make	VBN
9935	4018	5	plain	plain	JJ
9935	4018	6	,	,	,
9935	4018	7	according	accord	VBG
9935	4018	8	to	to	IN
9935	4018	9	the	the	DT
9935	4018	10	accompanying	accompanying	JJ
9935	4018	11	recipe	recipe	NN
9935	4018	12	,	,	,
9935	4018	13	or	or	CC
9935	4018	14	,	,	,
9935	4018	15	to	to	TO
9935	4018	16	give	give	VB
9935	4018	17	it	-PRON-	PRP
9935	4018	18	variety	variety	NN
9935	4018	19	,	,	,
9935	4018	20	raisins	raisin	NNS
9935	4018	21	or	or	CC
9935	4018	22	currants	currant	NNS
9935	4018	23	may	may	MD
9935	4018	24	be	be	VB
9935	4018	25	added	add	VBN
9935	4018	26	to	to	IN
9935	4018	27	it	-PRON-	PRP
9935	4018	28	.	.	.
9935	4019	1	Boston	Boston	NNP
9935	4019	2	brown	brown	JJ
9935	4019	3	bread	bread	NN
9935	4019	4	may	may	MD
9935	4019	5	be	be	VB
9935	4019	6	steamed	steam	VBN
9935	4019	7	in	in	IN
9935	4019	8	an	an	DT
9935	4019	9	ordinary	ordinary	JJ
9935	4019	10	coffee	coffee	NN
9935	4019	11	can	can	MD
9935	4019	12	,	,	,
9935	4019	13	such	such	JJ
9935	4019	14	as	as	IN
9935	4019	15	is	be	VBZ
9935	4019	16	shown	show	VBN
9935	4019	17	in	in	IN
9935	4019	18	Fig	Fig	NNP
9935	4019	19	.	.	.
9935	4020	1	18	18	CD
9935	4020	2	,	,	,
9935	4020	3	in	in	IN
9935	4020	4	a	a	DT
9935	4020	5	large	large	JJ
9935	4020	6	baking	baking	NN
9935	4020	7	-	-	HYPH
9935	4020	8	powder	powder	NN
9935	4020	9	can	can	MD
9935	4020	10	,	,	,
9935	4020	11	or	or	CC
9935	4020	12	in	in	IN
9935	4020	13	a	a	DT
9935	4020	14	can	can	NN
9935	4020	15	that	that	WDT
9935	4020	16	is	be	VBZ
9935	4020	17	made	make	VBN
9935	4020	18	especially	especially	RB
9935	4020	19	for	for	IN
9935	4020	20	this	this	DT
9935	4020	21	purpose	purpose	NN
9935	4020	22	.	.	.
9935	4021	1	A	a	DT
9935	4021	2	regular	regular	JJ
9935	4021	3	steaming	steaming	NN
9935	4021	4	can	can	NN
9935	4021	5	for	for	IN
9935	4021	6	Boston	Boston	NNP
9935	4021	7	brown	brown	JJ
9935	4021	8	bread	bread	NN
9935	4021	9	is	be	VBZ
9935	4021	10	,	,	,
9935	4021	11	of	of	IN
9935	4021	12	course	course	NN
9935	4021	13	,	,	,
9935	4021	14	very	very	RB
9935	4021	15	convenient	convenient	JJ
9935	4021	16	,	,	,
9935	4021	17	but	but	CC
9935	4021	18	the	the	DT
9935	4021	19	other	other	JJ
9935	4021	20	cans	can	NNS
9935	4021	21	mentioned	mention	VBN
9935	4021	22	are	be	VBP
9935	4021	23	very	very	RB
9935	4021	24	satisfactory	satisfactory	JJ
9935	4021	25	.	.	.
9935	4022	1	A	a	DT
9935	4022	2	point	point	NN
9935	4022	3	to	to	TO
9935	4022	4	remember	remember	VB
9935	4022	5	in	in	IN
9935	4022	6	the	the	DT
9935	4022	7	making	making	NN
9935	4022	8	of	of	IN
9935	4022	9	brown	brown	JJ
9935	4022	10	bread	bread	NN
9935	4022	11	is	be	VBZ
9935	4022	12	that	that	IN
9935	4022	13	the	the	DT
9935	4022	14	time	time	NN
9935	4022	15	for	for	IN
9935	4022	16	steaming	steam	VBG
9935	4022	17	should	should	MD
9935	4022	18	never	never	RB
9935	4022	19	be	be	VB
9935	4022	20	decreased	decrease	VBN
9935	4022	21	.	.	.
9935	4023	1	Oversteaming	oversteaming	NN
9935	4023	2	will	will	MD
9935	4023	3	do	do	VB
9935	4023	4	no	no	DT
9935	4023	5	harm	harm	NN
9935	4023	6	,	,	,
9935	4023	7	but	but	CC
9935	4023	8	understeaming	understeaming	JJ
9935	4023	9	is	be	VBZ
9935	4023	10	liable	liable	JJ
9935	4023	11	to	to	TO
9935	4023	12	leave	leave	VB
9935	4023	13	an	an	DT
9935	4023	14	unbaked	unbaked	JJ
9935	4023	15	place	place	NN
9935	4023	16	through	through	IN
9935	4023	17	the	the	DT
9935	4023	18	centre	centre	NN
9935	4023	19	of	of	IN
9935	4023	20	the	the	DT
9935	4023	21	loaf	loaf	NNS
9935	4023	22	.	.	.
9935	4024	1	BOSTON	BOSTON	NNP
9935	4024	2	BROWN	BROWN	NNP
9935	4024	3	BREAD	BREAD	NNP
9935	4024	4	(	(	-LRB-
9935	4024	5	Sufficient	sufficient	JJ
9935	4024	6	for	for	IN
9935	4024	7	One	one	CD
9935	4024	8	Medium	medium	JJ
9935	4024	9	-	-	HYPH
9935	4024	10	Sized	sized	JJ
9935	4024	11	Loaf	loaf	NN
9935	4024	12	)	)	-RRB-
9935	4024	13	1	1	CD
9935	4024	14	c.	c.	NN
9935	4024	15	white	white	NNP
9935	4024	16	flour	flour	NNP
9935	4024	17	1	1	CD
9935	4024	18	c.	c.	NNP
9935	4024	19	graham	graham	NNP
9935	4024	20	flour	flour	NN
9935	4024	21	1	1	CD
9935	4024	22	c.	c.	NN
9935	4024	23	corn	corn	NNP
9935	4024	24	meal	meal	NNP
9935	4024	25	3/4	3/4	CD
9935	4024	26	tsp	tsp	NN
9935	4024	27	.	.	.
9935	4025	1	soda	soda	NNP
9935	4025	2	2	2	CD
9935	4025	3	tsp	tsp	NN
9935	4025	4	.	.	.
9935	4026	1	baking	baking	NNP
9935	4026	2	powder	powder	NNP
9935	4026	3	1	1	CD
9935	4026	4	tsp	tsp	NN
9935	4026	5	.	.	.
9935	4027	1	salt	salt	NNP
9935	4027	2	3/4	3/4	CD
9935	4027	3	c.	c.	NNP
9935	4027	4	molasses	molasse	NNS
9935	4027	5	1	1	CD
9935	4027	6	-	-	SYM
9935	4027	7	3/4	3/4	CD
9935	4027	8	c.	c.	NN
9935	4027	9	sweet	sweet	JJ
9935	4027	10	milk	milk	NN
9935	4027	11	Mix	Mix	NNP
9935	4027	12	and	and	CC
9935	4027	13	sift	sift	VB
9935	4027	14	the	the	DT
9935	4027	15	flour	flour	NN
9935	4027	16	,	,	,
9935	4027	17	corn	corn	NN
9935	4027	18	meal	meal	NN
9935	4027	19	,	,	,
9935	4027	20	soda	soda	NN
9935	4027	21	,	,	,
9935	4027	22	baking	baking	NN
9935	4027	23	powder	powder	NN
9935	4027	24	,	,	,
9935	4027	25	and	and	CC
9935	4027	26	salt	salt	NN
9935	4027	27	.	.	.
9935	4028	1	Add	add	VB
9935	4028	2	the	the	DT
9935	4028	3	molasses	molasse	NNS
9935	4028	4	and	and	CC
9935	4028	5	milk	milk	NN
9935	4028	6	and	and	CC
9935	4028	7	mix	mix	VB
9935	4028	8	all	all	DT
9935	4028	9	thoroughly	thoroughly	RB
9935	4028	10	.	.	.
9935	4029	1	Grease	grease	VB
9935	4029	2	a	a	DT
9935	4029	3	can	can	MD
9935	4029	4	and	and	CC
9935	4029	5	a	a	DT
9935	4029	6	cover	cover	NN
9935	4029	7	that	that	WDT
9935	4029	8	fits	fit	VBZ
9935	4029	9	the	the	DT
9935	4029	10	can	can	MD
9935	4029	11	tightly	tightly	RB
9935	4029	12	.	.	.
9935	4030	1	Fill	fill	VB
9935	4030	2	the	the	DT
9935	4030	3	can	can	MD
9935	4030	4	two	two	CD
9935	4030	5	-	-	HYPH
9935	4030	6	thirds	third	NNS
9935	4030	7	full	full	JJ
9935	4030	8	of	of	IN
9935	4030	9	the	the	DT
9935	4030	10	mixture	mixture	NN
9935	4030	11	and	and	CC
9935	4030	12	cover	cover	VB
9935	4030	13	it	-PRON-	PRP
9935	4030	14	.	.	.
9935	4031	1	Place	place	VB
9935	4031	2	it	-PRON-	PRP
9935	4031	3	in	in	IN
9935	4031	4	a	a	DT
9935	4031	5	steamer	steamer	NN
9935	4031	6	and	and	CC
9935	4031	7	steam	steam	NN
9935	4031	8	for	for	IN
9935	4031	9	3	3	CD
9935	4031	10	-	-	SYM
9935	4031	11	1/2	1/2	CD
9935	4031	12	hours	hour	NNS
9935	4031	13	.	.	.
9935	4032	1	Dry	Dry	NNP
9935	4032	2	in	in	IN
9935	4032	3	a	a	DT
9935	4032	4	moderate	moderate	JJ
9935	4032	5	oven	oven	NN
9935	4032	6	for	for	IN
9935	4032	7	a	a	DT
9935	4032	8	few	few	JJ
9935	4032	9	minutes	minute	NNS
9935	4032	10	before	before	IN
9935	4032	11	serving	serve	VBG
9935	4032	12	.	.	.
9935	4033	1	65	65	CD
9935	4033	2	.	.	.
9935	4034	1	NUT	NUT	NNP
9935	4034	2	LOAF.--The	loaf.--the	IN
9935	4034	3	use	use	NN
9935	4034	4	of	of	IN
9935	4034	5	nuts	nut	NNS
9935	4034	6	in	in	IN
9935	4034	7	a	a	DT
9935	4034	8	hot	hot	JJ
9935	4034	9	bread	bread	NN
9935	4034	10	increases	increase	VBZ
9935	4034	11	the	the	DT
9935	4034	12	food	food	NN
9935	4034	13	value	value	NN
9935	4034	14	and	and	CC
9935	4034	15	imparts	impart	VBZ
9935	4034	16	a	a	DT
9935	4034	17	very	very	RB
9935	4034	18	delicious	delicious	JJ
9935	4034	19	flavour	flavour	NN
9935	4034	20	.	.	.
9935	4035	1	It	-PRON-	PRP
9935	4035	2	is	be	VBZ
9935	4035	3	therefore	therefore	RB
9935	4035	4	very	very	RB
9935	4035	5	attractive	attractive	JJ
9935	4035	6	to	to	IN
9935	4035	7	most	most	JJS
9935	4035	8	persons	person	NNS
9935	4035	9	,	,	,
9935	4035	10	but	but	CC
9935	4035	11	it	-PRON-	PRP
9935	4035	12	is	be	VBZ
9935	4035	13	not	not	RB
9935	4035	14	a	a	DT
9935	4035	15	cheap	cheap	JJ
9935	4035	16	food	food	NN
9935	4035	17	on	on	IN
9935	4035	18	account	account	NN
9935	4035	19	of	of	IN
9935	4035	20	the	the	DT
9935	4035	21	usual	usual	JJ
9935	4035	22	high	high	JJ
9935	4035	23	price	price	NN
9935	4035	24	of	of	IN
9935	4035	25	nuts	nut	NNS
9935	4035	26	.	.	.
9935	4036	1	Thin	thin	JJ
9935	4036	2	slices	slice	NNS
9935	4036	3	of	of	IN
9935	4036	4	nut	nut	NN
9935	4036	5	bread	bread	NN
9935	4036	6	spread	spread	VBD
9935	4036	7	with	with	IN
9935	4036	8	butter	butter	NN
9935	4036	9	make	make	VBP
9935	4036	10	very	very	RB
9935	4036	11	fine	fine	JJ
9935	4036	12	sandwiches	sandwich	NNS
9935	4036	13	,	,	,
9935	4036	14	which	which	WDT
9935	4036	15	are	be	VBP
9935	4036	16	especially	especially	RB
9935	4036	17	delicious	delicious	JJ
9935	4036	18	when	when	WRB
9935	4036	19	served	serve	VBN
9935	4036	20	with	with	IN
9935	4036	21	tea	tea	NN
9935	4036	22	.	.	.
9935	4037	1	NUT	NUT	NNP
9935	4037	2	LOAF	LOAF	NNP
9935	4037	3	(	(	-LRB-
9935	4037	4	Sufficient	sufficient	JJ
9935	4037	5	for	for	IN
9935	4037	6	One	one	CD
9935	4037	7	Medium	medium	JJ
9935	4037	8	-	-	HYPH
9935	4037	9	Sized	sized	JJ
9935	4037	10	Loaf	loaf	NN
9935	4037	11	)	)	-RRB-
9935	4037	12	2	2	CD
9935	4037	13	c.	c.	NN
9935	4037	14	flour	flour	NN
9935	4037	15	1/2	1/2	CD
9935	4037	16	c.	c.	NN
9935	4037	17	sugar	sugar	NNP
9935	4037	18	4	4	CD
9935	4037	19	tsp	tsp	NN
9935	4037	20	.	.	.
9935	4038	1	baking	baking	NNP
9935	4038	2	powder	powder	NNP
9935	4038	3	1	1	CD
9935	4038	4	tsp	tsp	NN
9935	4038	5	.	.	.
9935	4039	1	salt	salt	NN
9935	4039	2	4	4	CD
9935	4039	3	Tb	Tb	NNP
9935	4039	4	.	.	.
9935	4040	1	fat	fat	NNP
9935	4040	2	1	1	CD
9935	4040	3	egg	egg	NN
9935	4040	4	1	1	CD
9935	4040	5	c.	c.	NN
9935	4040	6	milk	milk	NN
9935	4040	7	1/2	1/2	CD
9935	4040	8	c.	c.	NN
9935	4040	9	English	english	JJ
9935	4040	10	walnuts	walnut	NNS
9935	4040	11	Mix	Mix	NNP
9935	4040	12	and	and	CC
9935	4040	13	sift	sift	VB
9935	4040	14	the	the	DT
9935	4040	15	flour	flour	NN
9935	4040	16	,	,	,
9935	4040	17	sugar	sugar	NN
9935	4040	18	,	,	,
9935	4040	19	baking	baking	NN
9935	4040	20	powder	powder	NN
9935	4040	21	,	,	,
9935	4040	22	and	and	CC
9935	4040	23	salt	salt	NN
9935	4040	24	,	,	,
9935	4040	25	and	and	CC
9935	4040	26	then	then	RB
9935	4040	27	work	work	VB
9935	4040	28	in	in	IN
9935	4040	29	the	the	DT
9935	4040	30	fat	fat	NN
9935	4040	31	.	.	.
9935	4041	1	Add	add	VB
9935	4041	2	the	the	DT
9935	4041	3	egg	egg	NN
9935	4041	4	,	,	,
9935	4041	5	well	well	RB
9935	4041	6	beaten	beat	VBN
9935	4041	7	,	,	,
9935	4041	8	and	and	CC
9935	4041	9	the	the	DT
9935	4041	10	milk	milk	NN
9935	4041	11	,	,	,
9935	4041	12	and	and	CC
9935	4041	13	then	then	RB
9935	4041	14	stir	stir	VB
9935	4041	15	in	in	IN
9935	4041	16	the	the	DT
9935	4041	17	nut	nut	NNP
9935	4041	18	meats	meat	NNS
9935	4041	19	,	,	,
9935	4041	20	which	which	WDT
9935	4041	21	should	should	MD
9935	4041	22	be	be	VB
9935	4041	23	chopped	chop	VBN
9935	4041	24	.	.	.
9935	4042	1	Turn	turn	VB
9935	4042	2	into	into	IN
9935	4042	3	a	a	DT
9935	4042	4	well	well	RB
9935	4042	5	-	-	HYPH
9935	4042	6	greased	grease	VBN
9935	4042	7	loaf	loaf	NN
9935	4042	8	pan	pan	NN
9935	4042	9	,	,	,
9935	4042	10	and	and	CC
9935	4042	11	bake	bake	VB
9935	4042	12	in	in	RP
9935	4042	13	a	a	DT
9935	4042	14	moderate	moderate	JJ
9935	4042	15	oven	oven	NN
9935	4042	16	for	for	IN
9935	4042	17	about	about	RB
9935	4042	18	45	45	CD
9935	4042	19	minutes	minute	NNS
9935	4042	20	.	.	.
9935	4043	1	UTILISING	utilising	JJ
9935	4043	2	LEFT	left	JJ
9935	4043	3	-	-	HYPH
9935	4043	4	OVER	over	NN
9935	4043	5	HOT	HOT	NNP
9935	4043	6	BREADS	BREADS	NNP
9935	4043	7	66	66	CD
9935	4043	8	.	.	.
9935	4044	1	As	as	IN
9935	4044	2	a	a	DT
9935	4044	3	general	general	JJ
9935	4044	4	rule	rule	NN
9935	4044	5	,	,	,
9935	4044	6	not	not	RB
9935	4044	7	much	much	JJ
9935	4044	8	consideration	consideration	NN
9935	4044	9	need	nee	MD
9935	4044	10	be	be	VB
9935	4044	11	given	give	VBN
9935	4044	12	to	to	IN
9935	4044	13	the	the	DT
9935	4044	14	utilising	utilising	NN
9935	4044	15	of	of	IN
9935	4044	16	left	left	RB
9935	4044	17	-	-	HYPH
9935	4044	18	over	over	RP
9935	4044	19	hot	hot	JJ
9935	4044	20	breads	bread	NNS
9935	4044	21	,	,	,
9935	4044	22	for	for	IN
9935	4044	23	these	these	DT
9935	4044	24	are	be	VBP
9935	4044	25	not	not	RB
9935	4044	26	often	often	RB
9935	4044	27	baked	bake	VBN
9935	4044	28	in	in	IN
9935	4044	29	large	large	JJ
9935	4044	30	quantities	quantity	NNS
9935	4044	31	and	and	CC
9935	4044	32	consequently	consequently	RB
9935	4044	33	are	be	VBP
9935	4044	34	usually	usually	RB
9935	4044	35	eaten	eat	VBN
9935	4044	36	at	at	IN
9935	4044	37	the	the	DT
9935	4044	38	meal	meal	NN
9935	4044	39	for	for	IN
9935	4044	40	which	which	WDT
9935	4044	41	they	-PRON-	PRP
9935	4044	42	are	be	VBP
9935	4044	43	intended	intend	VBN
9935	4044	44	.	.	.
9935	4045	1	Still	still	RB
9935	4045	2	,	,	,
9935	4045	3	if	if	IN
9935	4045	4	any	any	DT
9935	4045	5	should	should	MD
9935	4045	6	be	be	VB
9935	4045	7	left	leave	VBN
9935	4045	8	over	over	RP
9935	4045	9	,	,	,
9935	4045	10	they	-PRON-	PRP
9935	4045	11	should	should	MD
9935	4045	12	never	never	RB
9935	4045	13	be	be	VB
9935	4045	14	wasted	waste	VBN
9935	4045	15	,	,	,
9935	4045	16	for	for	IN
9935	4045	17	there	there	EX
9935	4045	18	are	be	VBP
9935	4045	19	various	various	JJ
9935	4045	20	ways	way	NNS
9935	4045	21	in	in	IN
9935	4045	22	which	which	WDT
9935	4045	23	they	-PRON-	PRP
9935	4045	24	may	may	MD
9935	4045	25	be	be	VB
9935	4045	26	used	use	VBN
9935	4045	27	.	.	.
9935	4046	1	The	the	DT
9935	4046	2	small	small	JJ
9935	4046	3	varieties	variety	NNS
9935	4046	4	,	,	,
9935	4046	5	such	such	JJ
9935	4046	6	as	as	IN
9935	4046	7	muffins	muffin	NNS
9935	4046	8	,	,	,
9935	4046	9	biscuits	biscuit	NNS
9935	4046	10	,	,	,
9935	4046	11	etc	etc	FW
9935	4046	12	,	,	,
9935	4046	13	may	may	MD
9935	4046	14	be	be	VB
9935	4046	15	freshened	freshen	VBN
9935	4046	16	so	so	IN
9935	4046	17	that	that	IN
9935	4046	18	they	-PRON-	PRP
9935	4046	19	will	will	MD
9935	4046	20	be	be	VB
9935	4046	21	almost	almost	RB
9935	4046	22	as	as	RB
9935	4046	23	good	good	JJ
9935	4046	24	as	as	IN
9935	4046	25	when	when	WRB
9935	4046	26	first	first	RB
9935	4046	27	baked	bake	VBN
9935	4046	28	by	by	IN
9935	4046	29	putting	put	VBG
9935	4046	30	them	-PRON-	PRP
9935	4046	31	into	into	IN
9935	4046	32	a	a	DT
9935	4046	33	hot	hot	JJ
9935	4046	34	oven	oven	NN
9935	4046	35	for	for	IN
9935	4046	36	a	a	DT
9935	4046	37	few	few	JJ
9935	4046	38	minutes	minute	NNS
9935	4046	39	.	.	.
9935	4047	1	If	if	IN
9935	4047	2	they	-PRON-	PRP
9935	4047	3	are	be	VBP
9935	4047	4	quite	quite	RB
9935	4047	5	stale	stale	JJ
9935	4047	6	,	,	,
9935	4047	7	they	-PRON-	PRP
9935	4047	8	should	should	MD
9935	4047	9	be	be	VB
9935	4047	10	dipped	dip	VBN
9935	4047	11	quickly	quickly	RB
9935	4047	12	into	into	IN
9935	4047	13	hot	hot	JJ
9935	4047	14	water	water	NN
9935	4047	15	before	before	IN
9935	4047	16	being	be	VBG
9935	4047	17	placed	place	VBN
9935	4047	18	in	in	IN
9935	4047	19	the	the	DT
9935	4047	20	oven	oven	NN
9935	4047	21	.	.	.
9935	4048	1	The	the	DT
9935	4048	2	moisture	moisture	NN
9935	4048	3	on	on	IN
9935	4048	4	the	the	DT
9935	4048	5	surface	surface	NN
9935	4048	6	is	be	VBZ
9935	4048	7	driven	drive	VBN
9935	4048	8	into	into	IN
9935	4048	9	the	the	DT
9935	4048	10	interior	interior	NN
9935	4048	11	of	of	IN
9935	4048	12	the	the	DT
9935	4048	13	bread	bread	NN
9935	4048	14	by	by	IN
9935	4048	15	the	the	DT
9935	4048	16	intense	intense	JJ
9935	4048	17	heat	heat	NN
9935	4048	18	,	,	,
9935	4048	19	with	with	IN
9935	4048	20	the	the	DT
9935	4048	21	result	result	NN
9935	4048	22	that	that	IN
9935	4048	23	the	the	DT
9935	4048	24	biscuits	biscuit	NNS
9935	4048	25	become	become	VBP
9935	4048	26	moist	moist	JJ
9935	4048	27	and	and	CC
9935	4048	28	appear	appear	VB
9935	4048	29	as	as	RB
9935	4048	30	fresh	fresh	JJ
9935	4048	31	as	as	IN
9935	4048	32	they	-PRON-	PRP
9935	4048	33	did	do	VBD
9935	4048	34	formerly	formerly	RB
9935	4048	35	.	.	.
9935	4049	1	If	if	IN
9935	4049	2	it	-PRON-	PRP
9935	4049	3	is	be	VBZ
9935	4049	4	not	not	RB
9935	4049	5	desired	desire	VBN
9935	4049	6	to	to	TO
9935	4049	7	freshen	freshen	VB
9935	4049	8	them	-PRON-	PRP
9935	4049	9	in	in	IN
9935	4049	10	this	this	DT
9935	4049	11	way	way	NN
9935	4049	12	,	,	,
9935	4049	13	biscuits	biscuit	NNS
9935	4049	14	,	,	,
9935	4049	15	muffins	muffin	NNS
9935	4049	16	,	,	,
9935	4049	17	and	and	CC
9935	4049	18	even	even	RB
9935	4049	19	pieces	piece	NNS
9935	4049	20	of	of	IN
9935	4049	21	corn	corn	NN
9935	4049	22	bread	bread	NN
9935	4049	23	that	that	WDT
9935	4049	24	have	have	VBP
9935	4049	25	become	become	VBN
9935	4049	26	slightly	slightly	RB
9935	4049	27	stale	stale	JJ
9935	4049	28	may	may	MD
9935	4049	29	be	be	VB
9935	4049	30	made	make	VBN
9935	4049	31	delicious	delicious	JJ
9935	4049	32	by	by	IN
9935	4049	33	splitting	split	VBG
9935	4049	34	them	-PRON-	PRP
9935	4049	35	and	and	CC
9935	4049	36	then	then	RB
9935	4049	37	toasting	toast	VBG
9935	4049	38	them	-PRON-	PRP
9935	4049	39	.	.	.
9935	4050	1	LUNCHEON	LUNCHEON	NNP
9935	4050	2	MENU	MENU	NNP
9935	4050	3	67	67	CD
9935	4050	4	.	.	.
9935	4051	1	As	as	IN
9935	4051	2	in	in	IN
9935	4051	3	the	the	DT
9935	4051	4	preceding	precede	VBG
9935	4051	5	Sections	section	NNS
9935	4051	6	,	,	,
9935	4051	7	there	there	EX
9935	4051	8	is	be	VBZ
9935	4051	9	here	here	RB
9935	4051	10	submitted	submit	VBN
9935	4051	11	a	a	DT
9935	4051	12	menu	menu	NN
9935	4051	13	that	that	WDT
9935	4051	14	should	should	MD
9935	4051	15	be	be	VB
9935	4051	16	worked	work	VBN
9935	4051	17	out	out	RP
9935	4051	18	and	and	CC
9935	4051	19	reported	report	VBD
9935	4051	20	on	on	IN
9935	4051	21	at	at	IN
9935	4051	22	the	the	DT
9935	4051	23	same	same	JJ
9935	4051	24	time	time	NN
9935	4051	25	that	that	WDT
9935	4051	26	the	the	DT
9935	4051	27	answers	answer	NNS
9935	4051	28	to	to	IN
9935	4051	29	the	the	DT
9935	4051	30	Examination	Examination	NNP
9935	4051	31	Questions	Questions	NNPS
9935	4051	32	are	be	VBP
9935	4051	33	sent	send	VBN
9935	4051	34	in	in	RP
9935	4051	35	.	.	.
9935	4052	1	This	this	DT
9935	4052	2	menu	menu	NN
9935	4052	3	is	be	VBZ
9935	4052	4	planned	plan	VBN
9935	4052	5	to	to	TO
9935	4052	6	serve	serve	VB
9935	4052	7	six	six	CD
9935	4052	8	persons	person	NNS
9935	4052	9	,	,	,
9935	4052	10	but	but	CC
9935	4052	11	,	,	,
9935	4052	12	as	as	IN
9935	4052	13	in	in	IN
9935	4052	14	the	the	DT
9935	4052	15	case	case	NN
9935	4052	16	of	of	IN
9935	4052	17	the	the	DT
9935	4052	18	other	other	JJ
9935	4052	19	menus	menu	NNS
9935	4052	20	,	,	,
9935	4052	21	it	-PRON-	PRP
9935	4052	22	may	may	MD
9935	4052	23	be	be	VB
9935	4052	24	increased	increase	VBN
9935	4052	25	or	or	CC
9935	4052	26	decreased	decrease	VBN
9935	4052	27	to	to	TO
9935	4052	28	meet	meet	VB
9935	4052	29	requirements	requirement	NNS
9935	4052	30	.	.	.
9935	4053	1	The	the	DT
9935	4053	2	recipe	recipe	NN
9935	4053	3	for	for	IN
9935	4053	4	macaroni	macaroni	NN
9935	4053	5	with	with	IN
9935	4053	6	cheese	cheese	NN
9935	4053	7	and	and	CC
9935	4053	8	tomatoes	tomato	NNS
9935	4053	9	may	may	MD
9935	4053	10	be	be	VB
9935	4053	11	found	find	VBN
9935	4053	12	in	in	IN
9935	4053	13	_	_	NNP
9935	4053	14	Cereals	Cereals	NNP
9935	4053	15	,	,	,
9935	4053	16	_	_	NNP
9935	4053	17	and	and	CC
9935	4053	18	that	that	IN
9935	4053	19	for	for	IN
9935	4053	20	baking	baking	NN
9935	4053	21	-	-	HYPH
9935	4053	22	powder	powder	NN
9935	4053	23	biscuit	biscuit	NN
9935	4053	24	,	,	,
9935	4053	25	as	as	RB
9935	4053	26	well	well	RB
9935	4053	27	as	as	IN
9935	4053	28	that	that	DT
9935	4053	29	for	for	IN
9935	4053	30	popovers	popover	NNS
9935	4053	31	with	with	IN
9935	4053	32	apple	apple	NN
9935	4053	33	sauce	sauce	NN
9935	4053	34	,	,	,
9935	4053	35	in	in	IN
9935	4053	36	this	this	DT
9935	4053	37	Section	Section	NNP
9935	4053	38	.	.	.
9935	4054	1	Recipes	recipe	NNS
9935	4054	2	for	for	IN
9935	4054	3	the	the	DT
9935	4054	4	remainder	remainder	NN
9935	4054	5	of	of	IN
9935	4054	6	the	the	DT
9935	4054	7	items	item	NNS
9935	4054	8	follow	follow	VBP
9935	4054	9	the	the	DT
9935	4054	10	menu	menu	NN
9935	4054	11	.	.	.
9935	4055	1	MENU	MENU	NNP
9935	4055	2	Macaroni	Macaroni	NNP
9935	4055	3	With	with	IN
9935	4055	4	Cheese	Cheese	NNP
9935	4055	5	and	and	CC
9935	4055	6	Tomatoes	Tomatoes	NNP
9935	4055	7	Baking	Baking	NNP
9935	4055	8	-	-	HYPH
9935	4055	9	Powder	Powder	NNP
9935	4055	10	Biscuit	Biscuit	NNP
9935	4055	11	Jam	Jam	NNP
9935	4055	12	Watercress	Watercress	NNP
9935	4055	13	-	-	HYPH
9935	4055	14	and	and	CC
9935	4055	15	-	-	HYPH
9935	4055	16	Celery	Celery	NNP
9935	4055	17	Salad	Salad	NNP
9935	4055	18	Popovers	Popovers	NNPS
9935	4055	19	Filled	fill	VBN
9935	4055	20	With	with	IN
9935	4055	21	Apple	Apple	NNP
9935	4055	22	Sauce	Sauce	NNP
9935	4055	23	Tea	tea	NN
9935	4055	24	RECIPES	recipes	NN
9935	4055	25	WATERCRESS	watercress	NN
9935	4055	26	-	-	HYPH
9935	4055	27	AND	and	CC
9935	4055	28	-	-	HYPH
9935	4055	29	CELERY	celery	NN
9935	4055	30	SALAD	salad	NN
9935	4055	31	Arrange	arrange	NN
9935	4055	32	on	on	IN
9935	4055	33	each	each	DT
9935	4055	34	salad	salad	NN
9935	4055	35	plate	plate	NN
9935	4055	36	a	a	DT
9935	4055	37	bed	bed	NN
9935	4055	38	of	of	IN
9935	4055	39	watercress	watercress	NN
9935	4055	40	,	,	,
9935	4055	41	or	or	CC
9935	4055	42	,	,	,
9935	4055	43	if	if	IN
9935	4055	44	it	-PRON-	PRP
9935	4055	45	is	be	VBZ
9935	4055	46	impossible	impossible	JJ
9935	4055	47	to	to	TO
9935	4055	48	obtain	obtain	VB
9935	4055	49	this	this	DT
9935	4055	50	,	,	,
9935	4055	51	shred	shre	VBN
9935	4055	52	lettuce	lettuce	NN
9935	4055	53	by	by	IN
9935	4055	54	cutting	cut	VBG
9935	4055	55	it	-PRON-	PRP
9935	4055	56	in	in	IN
9935	4055	57	narrow	narrow	JJ
9935	4055	58	strips	strip	NNS
9935	4055	59	across	across	IN
9935	4055	60	the	the	DT
9935	4055	61	leaf	leaf	NN
9935	4055	62	and	and	CC
9935	4055	63	use	use	VB
9935	4055	64	it	-PRON-	PRP
9935	4055	65	instead	instead	RB
9935	4055	66	of	of	IN
9935	4055	67	the	the	DT
9935	4055	68	watercress	watercress	NN
9935	4055	69	.	.	.
9935	4056	1	Dice	Dice	NNS
9935	4056	2	one	one	CD
9935	4056	3	or	or	CC
9935	4056	4	two	two	CD
9935	4056	5	stems	stem	NNS
9935	4056	6	of	of	IN
9935	4056	7	celery	celery	NN
9935	4056	8	,	,	,
9935	4056	9	depending	depend	VBG
9935	4056	10	on	on	IN
9935	4056	11	the	the	DT
9935	4056	12	size	size	NN
9935	4056	13	,	,	,
9935	4056	14	and	and	CC
9935	4056	15	place	place	VB
9935	4056	16	the	the	DT
9935	4056	17	diced	dice	VBN
9935	4056	18	pieces	piece	NNS
9935	4056	19	on	on	IN
9935	4056	20	top	top	NN
9935	4056	21	of	of	IN
9935	4056	22	the	the	DT
9935	4056	23	watercress	watercress	NN
9935	4056	24	or	or	CC
9935	4056	25	the	the	DT
9935	4056	26	lettuce	lettuce	NN
9935	4056	27	.	.	.
9935	4057	1	Pour	pour	VB
9935	4057	2	over	over	IN
9935	4057	3	each	each	DT
9935	4057	4	serving	serve	VBG
9935	4057	5	about	about	RB
9935	4057	6	2	2	CD
9935	4057	7	teaspoonfuls	teaspoonful	NNS
9935	4057	8	of	of	IN
9935	4057	9	French	french	JJ
9935	4057	10	dressing	dressing	NN
9935	4057	11	made	make	VBN
9935	4057	12	as	as	IN
9935	4057	13	follows	follow	VBZ
9935	4057	14	:	:	:
9935	4057	15	1/2	1/2	CD
9935	4057	16	tsp	tsp	NN
9935	4057	17	.	.	.
9935	4058	1	salt	salt	NN
9935	4058	2	1/4	1/4	CD
9935	4058	3	tsp	tsp	NN
9935	4058	4	.	.	.
9935	4059	1	pepper	pepper	NN
9935	4059	2	1/4	1/4	CD
9935	4059	3	tsp	tsp	NN
9935	4059	4	.	.	.
9935	4060	1	paprika	paprika	NNP
9935	4060	2	6	6	CD
9935	4060	3	Tb	Tb	NNP
9935	4060	4	.	.	.
9935	4061	1	oil	oil	NN
9935	4061	2	2	2	CD
9935	4061	3	Tb	Tb	NNP
9935	4061	4	.	.	.
9935	4062	1	vinegar	vinegar	NN
9935	4062	2	Mix	mix	VB
9935	4062	3	the	the	DT
9935	4062	4	salt	salt	NN
9935	4062	5	,	,	,
9935	4062	6	pepper	pepper	NN
9935	4062	7	,	,	,
9935	4062	8	and	and	CC
9935	4062	9	paprika	paprika	NNS
9935	4062	10	,	,	,
9935	4062	11	and	and	CC
9935	4062	12	beat	beat	VBD
9935	4062	13	the	the	DT
9935	4062	14	oil	oil	NN
9935	4062	15	into	into	IN
9935	4062	16	them	-PRON-	PRP
9935	4062	17	until	until	IN
9935	4062	18	it	-PRON-	PRP
9935	4062	19	forms	form	VBZ
9935	4062	20	an	an	DT
9935	4062	21	emulsion	emulsion	NN
9935	4062	22	.	.	.
9935	4063	1	Add	add	VB
9935	4063	2	the	the	DT
9935	4063	3	vinegar	vinegar	NN
9935	4063	4	gradually	gradually	RB
9935	4063	5	,	,	,
9935	4063	6	a	a	DT
9935	4063	7	few	few	JJ
9935	4063	8	drops	drop	NNS
9935	4063	9	at	at	IN
9935	4063	10	a	a	DT
9935	4063	11	time	time	NN
9935	4063	12	,	,	,
9935	4063	13	and	and	CC
9935	4063	14	continue	continue	VB
9935	4063	15	the	the	DT
9935	4063	16	beating	beating	NN
9935	4063	17	.	.	.
9935	4064	1	Pour	pour	VB
9935	4064	2	the	the	DT
9935	4064	3	dressing	dressing	NN
9935	4064	4	over	over	IN
9935	4064	5	the	the	DT
9935	4064	6	salad	salad	NN
9935	4064	7	.	.	.
9935	4065	1	TEA	TEA	NNP
9935	4065	2	Measure	measure	NN
9935	4065	3	1	1	CD
9935	4065	4	teaspoonful	teaspoonful	JJ
9935	4065	5	of	of	IN
9935	4065	6	tea	tea	NN
9935	4065	7	for	for	IN
9935	4065	8	each	each	DT
9935	4065	9	cupful	cupful	JJ
9935	4065	10	that	that	WDT
9935	4065	11	is	be	VBZ
9935	4065	12	to	to	TO
9935	4065	13	be	be	VB
9935	4065	14	served	serve	VBN
9935	4065	15	.	.	.
9935	4066	1	Scald	Scald	NNP
9935	4066	2	the	the	DT
9935	4066	3	teapot	teapot	NN
9935	4066	4	,	,	,
9935	4066	5	put	put	VBD
9935	4066	6	the	the	DT
9935	4066	7	tea	tea	NN
9935	4066	8	into	into	IN
9935	4066	9	it	-PRON-	PRP
9935	4066	10	,	,	,
9935	4066	11	and	and	CC
9935	4066	12	add	add	VB
9935	4066	13	the	the	DT
9935	4066	14	required	require	VBN
9935	4066	15	number	number	NN
9935	4066	16	of	of	IN
9935	4066	17	cups	cup	NNS
9935	4066	18	of	of	IN
9935	4066	19	freshly	freshly	RB
9935	4066	20	boiling	boiling	NN
9935	4066	21	water	water	NN
9935	4066	22	.	.	.
9935	4067	1	Allow	allow	VB
9935	4067	2	it	-PRON-	PRP
9935	4067	3	to	to	TO
9935	4067	4	steep	steep	VB
9935	4067	5	until	until	IN
9935	4067	6	the	the	DT
9935	4067	7	desired	desire	VBN
9935	4067	8	strength	strength	NN
9935	4067	9	is	be	VBZ
9935	4067	10	obtained	obtain	VBN
9935	4067	11	.	.	.
9935	4068	1	Serve	serve	VB
9935	4068	2	at	at	IN
9935	4068	3	once	once	RB
9935	4068	4	,	,	,
9935	4068	5	or	or	CC
9935	4068	6	pour	pour	VB
9935	4068	7	from	from	IN
9935	4068	8	the	the	DT
9935	4068	9	leaves	leave	NNS
9935	4068	10	,	,	,
9935	4068	11	serving	serve	VBG
9935	4068	12	cream	cream	NN
9935	4068	13	and	and	CC
9935	4068	14	sugar	sugar	NN
9935	4068	15	with	with	IN
9935	4068	16	it	-PRON-	PRP
9935	4068	17	if	if	IN
9935	4068	18	desired	desire	VBN
9935	4068	19	.	.	.
9935	4069	1	*	*	NFP
9935	4069	2	*	*	NFP
9935	4069	3	*	*	NFP
9935	4069	4	*	*	NFP
9935	4069	5	*	*	NFP
9935	4069	6	HOT	hot	JJ
9935	4069	7	BREADS	BREADS	NNP
9935	4069	8	EXAMINATION	EXAMINATION	NNP
9935	4069	9	QUESTIONS	question	NNS
9935	4069	10	(	(	-LRB-
9935	4069	11	1	1	CD
9935	4069	12	)	)	-RRB-
9935	4069	13	(	(	-LRB-
9935	4069	14	_	_	NNP
9935	4069	15	a	a	DT
9935	4069	16	_	_	NNP
9935	4069	17	)	)	-RRB-
9935	4069	18	In	in	IN
9935	4069	19	what	what	WDT
9935	4069	20	way	way	NN
9935	4069	21	do	do	VBP
9935	4069	22	hot	hot	JJ
9935	4069	23	breads	bread	NNS
9935	4069	24	differ	differ	VBP
9935	4069	25	from	from	IN
9935	4069	26	yeast	yeast	NN
9935	4069	27	breads	bread	NNS
9935	4069	28	?	?	.
9935	4070	1	(	(	-LRB-
9935	4070	2	_	_	NNP
9935	4070	3	b	b	NNP
9935	4070	4	_	_	NNP
9935	4070	5	)	)	-RRB-
9935	4070	6	What	what	WP
9935	4070	7	are	be	VBP
9935	4070	8	the	the	DT
9935	4070	9	principal	principal	JJ
9935	4070	10	ingredients	ingredient	NNS
9935	4070	11	of	of	IN
9935	4070	12	hot	hot	JJ
9935	4070	13	-	-	HYPH
9935	4070	14	bread	bread	NN
9935	4070	15	batters	batter	NNS
9935	4070	16	and	and	CC
9935	4070	17	doughs	dough	NNS
9935	4070	18	?	?	.
9935	4071	1	(	(	-LRB-
9935	4071	2	2	2	LS
9935	4071	3	)	)	-RRB-
9935	4071	4	(	(	-LRB-
9935	4071	5	_	_	NNP
9935	4071	6	a	a	DT
9935	4071	7	_	_	NNP
9935	4071	8	)	)	-RRB-
9935	4071	9	What	what	WP
9935	4071	10	is	be	VBZ
9935	4071	11	a	a	DT
9935	4071	12	leavening	leavening	JJ
9935	4071	13	agent	agent	NN
9935	4071	14	?	?	.
9935	4072	1	(	(	-LRB-
9935	4072	2	_	_	NNP
9935	4072	3	b	b	NNP
9935	4072	4	_	_	NNP
9935	4072	5	)	)	-RRB-
9935	4072	6	What	what	WP
9935	4072	7	is	be	VBZ
9935	4072	8	the	the	DT
9935	4072	9	effect	effect	NN
9935	4072	10	of	of	IN
9935	4072	11	leavening	leaven	VBG
9935	4072	12	agents	agent	NNS
9935	4072	13	on	on	IN
9935	4072	14	batters	batter	NNS
9935	4072	15	and	and	CC
9935	4072	16	doughs	dough	NNS
9935	4072	17	?	?	.
9935	4073	1	(	(	-LRB-
9935	4073	2	3	3	CD
9935	4073	3	)	)	-RRB-
9935	4073	4	(	(	-LRB-
9935	4073	5	_	_	NNP
9935	4073	6	a	a	DT
9935	4073	7	_	_	NNP
9935	4073	8	)	)	-RRB-
9935	4073	9	How	how	WRB
9935	4073	10	is	be	VBZ
9935	4073	11	physical	physical	JJ
9935	4073	12	leavening	leavening	NN
9935	4073	13	accomplished	accomplish	VBN
9935	4073	14	?	?	.
9935	4074	1	(	(	-LRB-
9935	4074	2	_	_	NNP
9935	4074	3	b	b	NNP
9935	4074	4	_	_	NNP
9935	4074	5	)	)	-RRB-
9935	4074	6	On	on	IN
9935	4074	7	what	what	WP
9935	4074	8	does	do	VBZ
9935	4074	9	the	the	DT
9935	4074	10	success	success	NN
9935	4074	11	of	of	IN
9935	4074	12	breads	bread	NNS
9935	4074	13	raised	raise	VBN
9935	4074	14	by	by	IN
9935	4074	15	physical	physical	JJ
9935	4074	16	leavening	leavening	NN
9935	4074	17	depend	depend	NN
9935	4074	18	?	?	.
9935	4075	1	(	(	-LRB-
9935	4075	2	4	4	CD
9935	4075	3	)	)	-RRB-
9935	4075	4	(	(	-LRB-
9935	4075	5	_	_	NNP
9935	4075	6	a	a	DT
9935	4075	7	_	_	NNP
9935	4075	8	)	)	-RRB-
9935	4075	9	How	how	WRB
9935	4075	10	is	be	VBZ
9935	4075	11	chemical	chemical	JJ
9935	4075	12	leavening	leavening	NN
9935	4075	13	brought	bring	VBN
9935	4075	14	about	about	RP
9935	4075	15	?	?	.
9935	4076	1	(	(	-LRB-
9935	4076	2	_	_	NNP
9935	4076	3	b	b	NNP
9935	4076	4	_	_	NNP
9935	4076	5	)	)	-RRB-
9935	4076	6	What	what	WP
9935	4076	7	two	two	CD
9935	4076	8	things	thing	NNS
9935	4076	9	must	must	MD
9935	4076	10	be	be	VB
9935	4076	11	supplied	supply	VBN
9935	4076	12	to	to	TO
9935	4076	13	produce	produce	VB
9935	4076	14	the	the	DT
9935	4076	15	best	good	JJS
9935	4076	16	action	action	NN
9935	4076	17	of	of	IN
9935	4076	18	a	a	DT
9935	4076	19	chemical	chemical	JJ
9935	4076	20	leavening	leavening	NN
9935	4076	21	agent	agent	NN
9935	4076	22	for	for	IN
9935	4076	23	making	make	VBG
9935	4076	24	a	a	DT
9935	4076	25	flour	flour	NN
9935	4076	26	mixture	mixture	NN
9935	4076	27	light	light	NN
9935	4076	28	?	?	.
9935	4077	1	(	(	-LRB-
9935	4077	2	5	5	LS
9935	4077	3	)	)	-RRB-
9935	4077	4	Why	why	WRB
9935	4077	5	are	be	VBP
9935	4077	6	soda	soda	NN
9935	4077	7	and	and	CC
9935	4077	8	sour	sour	JJ
9935	4077	9	milk	milk	NN
9935	4077	10	and	and	CC
9935	4077	11	soda	soda	NN
9935	4077	12	and	and	CC
9935	4077	13	molasses	molasse	NNS
9935	4077	14	not	not	RB
9935	4077	15	accurate	accurate	JJ
9935	4077	16	leavening	leavening	NN
9935	4077	17	agents	agent	NNS
9935	4077	18	?	?	.
9935	4078	1	(	(	-LRB-
9935	4078	2	6	6	CD
9935	4078	3	)	)	-RRB-
9935	4078	4	In	in	IN
9935	4078	5	making	make	VBG
9935	4078	6	a	a	DT
9935	4078	7	batter	batter	NN
9935	4078	8	or	or	CC
9935	4078	9	a	a	DT
9935	4078	10	dough	dough	NN
9935	4078	11	,	,	,
9935	4078	12	how	how	WRB
9935	4078	13	much	much	JJ
9935	4078	14	soda	soda	NN
9935	4078	15	should	should	MD
9935	4078	16	be	be	VB
9935	4078	17	used	use	VBN
9935	4078	18	with	with	IN
9935	4078	19	:	:	:
9935	4078	20	(	(	-LRB-
9935	4078	21	_	_	NNP
9935	4078	22	a	a	DT
9935	4078	23	_	_	NNP
9935	4078	24	)	)	-RRB-
9935	4078	25	each	each	DT
9935	4078	26	cupful	cupful	JJ
9935	4078	27	of	of	IN
9935	4078	28	sour	sour	JJ
9935	4078	29	milk	milk	NN
9935	4078	30	?	?	.
9935	4079	1	(	(	-LRB-
9935	4079	2	_	_	NNP
9935	4079	3	b	b	NNP
9935	4079	4	_	_	NNP
9935	4079	5	)	)	-RRB-
9935	4079	6	each	each	DT
9935	4079	7	cupful	cupful	NN
9935	4079	8	of	of	IN
9935	4079	9	molasses	molasse	NNS
9935	4079	10	?	?	.
9935	4080	1	(	(	-LRB-
9935	4080	2	7	7	LS
9935	4080	3	)	)	-RRB-
9935	4080	4	How	how	WRB
9935	4080	5	should	should	MD
9935	4080	6	soda	soda	VB
9935	4080	7	and	and	CC
9935	4080	8	sour	sour	JJ
9935	4080	9	milk	milk	NN
9935	4080	10	or	or	CC
9935	4080	11	soda	soda	NN
9935	4080	12	and	and	CC
9935	4080	13	molasses	molasse	NNS
9935	4080	14	be	be	VB
9935	4080	15	combined	combine	VBN
9935	4080	16	with	with	IN
9935	4080	17	the	the	DT
9935	4080	18	other	other	JJ
9935	4080	19	ingredients	ingredient	NNS
9935	4080	20	of	of	IN
9935	4080	21	a	a	DT
9935	4080	22	hot	hot	JJ
9935	4080	23	-	-	HYPH
9935	4080	24	bread	bread	NN
9935	4080	25	mixture	mixture	NN
9935	4080	26	?	?	.
9935	4081	1	(	(	-LRB-
9935	4081	2	8)	8)	CD
9935	4081	3	(	(	-LRB-
9935	4081	4	_	_	NNP
9935	4081	5	a	a	DT
9935	4081	6	_	_	NNP
9935	4081	7	)	)	-RRB-
9935	4081	8	In	in	IN
9935	4081	9	hot	hot	JJ
9935	4081	10	-	-	HYPH
9935	4081	11	bread	bread	NN
9935	4081	12	batters	batter	NNS
9935	4081	13	and	and	CC
9935	4081	14	doughs	dough	NNS
9935	4081	15	,	,	,
9935	4081	16	how	how	WRB
9935	4081	17	much	much	JJ
9935	4081	18	baking	baking	NN
9935	4081	19	powder	powder	NN
9935	4081	20	should	should	MD
9935	4081	21	be	be	VB
9935	4081	22	used	use	VBN
9935	4081	23	to	to	IN
9935	4081	24	1	1	CD
9935	4081	25	cupful	cupful	NN
9935	4081	26	of	of	IN
9935	4081	27	flour	flour	NN
9935	4081	28	?	?	.
9935	4082	1	(	(	-LRB-
9935	4082	2	_	_	NNP
9935	4082	3	b	b	NNP
9935	4082	4	_	_	NNP
9935	4082	5	)	)	-RRB-
9935	4082	6	How	how	WRB
9935	4082	7	should	should	MD
9935	4082	8	baking	bake	VBG
9935	4082	9	powder	powder	NN
9935	4082	10	be	be	VB
9935	4082	11	combined	combine	VBN
9935	4082	12	with	with	IN
9935	4082	13	the	the	DT
9935	4082	14	other	other	JJ
9935	4082	15	ingredients	ingredient	NNS
9935	4082	16	?	?	.
9935	4083	1	(	(	-LRB-
9935	4083	2	9	9	LS
9935	4083	3	)	)	-RRB-
9935	4083	4	Mention	mention	NN
9935	4083	5	,	,	,
9935	4083	6	in	in	IN
9935	4083	7	the	the	DT
9935	4083	8	order	order	NN
9935	4083	9	they	-PRON-	PRP
9935	4083	10	should	should	MD
9935	4083	11	be	be	VB
9935	4083	12	carried	carry	VBN
9935	4083	13	out	out	RP
9935	4083	14	,	,	,
9935	4083	15	the	the	DT
9935	4083	16	steps	step	NNS
9935	4083	17	for	for	IN
9935	4083	18	making	make	VBG
9935	4083	19	and	and	CC
9935	4083	20	baking	bake	VBG
9935	4083	21	a	a	DT
9935	4083	22	dough	dough	NN
9935	4083	23	mixture	mixture	NN
9935	4083	24	.	.	.
9935	4084	1	(	(	-LRB-
9935	4084	2	10	10	LS
9935	4084	3	)	)	-RRB-
9935	4084	4	Tell	tell	VB
9935	4084	5	what	what	WDT
9935	4084	6	general	general	JJ
9935	4084	7	proportion	proportion	NN
9935	4084	8	of	of	IN
9935	4084	9	liquid	liquid	NN
9935	4084	10	and	and	CC
9935	4084	11	flour	flour	NN
9935	4084	12	is	be	VBZ
9935	4084	13	usually	usually	RB
9935	4084	14	used	use	VBN
9935	4084	15	for	for	IN
9935	4084	16	:	:	:
9935	4084	17	(	(	-LRB-
9935	4084	18	_	_	NNP
9935	4084	19	a	a	DT
9935	4084	20	_	_	NNP
9935	4084	21	)	)	-RRB-
9935	4084	22	a	a	DT
9935	4084	23	thin	thin	JJ
9935	4084	24	batter	batter	NN
9935	4084	25	;	;	,
9935	4084	26	(	(	-LRB-
9935	4084	27	_	_	NNP
9935	4084	28	b	b	NNP
9935	4084	29	_	_	NNP
9935	4084	30	)	)	-RRB-
9935	4084	31	a	a	DT
9935	4084	32	thick	thick	JJ
9935	4084	33	batter	batter	NN
9935	4084	34	;	;	,
9935	4084	35	(	(	-LRB-
9935	4084	36	_	_	NNP
9935	4084	37	c	c	NNP
9935	4084	38	_	_	NNP
9935	4084	39	)	)	-RRB-
9935	4084	40	a	a	DT
9935	4084	41	soft	soft	JJ
9935	4084	42	dough	dough	NN
9935	4084	43	;	;	.
9935	4084	44	(	(	-LRB-
9935	4084	45	_	_	NNP
9935	4084	46	d	d	NNP
9935	4084	47	_	_	NNP
9935	4084	48	)	)	-RRB-
9935	4084	49	a	a	DT
9935	4084	50	stiff	stiff	JJ
9935	4084	51	dough	dough	NN
9935	4084	52	.	.	.
9935	4085	1	(	(	-LRB-
9935	4085	2	11	11	CD
9935	4085	3	)	)	-RRB-
9935	4085	4	Give	give	VB
9935	4085	5	examples	example	NNS
9935	4085	6	of	of	IN
9935	4085	7	hot	hot	JJ
9935	4085	8	breads	bread	NNS
9935	4085	9	made	make	VBN
9935	4085	10	from	from	IN
9935	4085	11	:	:	:
9935	4085	12	(	(	-LRB-
9935	4085	13	_	_	NNP
9935	4085	14	a	a	DT
9935	4085	15	_	_	NNP
9935	4085	16	)	)	-RRB-
9935	4085	17	thin	thin	JJ
9935	4085	18	batters	batter	NNS
9935	4085	19	;	;	:
9935	4085	20	(	(	-LRB-
9935	4085	21	_	_	NNP
9935	4085	22	b	b	NNP
9935	4085	23	_	_	NNP
9935	4085	24	)	)	-RRB-
9935	4085	25	thick	thick	JJ
9935	4085	26	batters	batter	NNS
9935	4085	27	;	;	:
9935	4085	28	(	(	-LRB-
9935	4085	29	_	_	NNP
9935	4085	30	c	c	NNP
9935	4085	31	_	_	NNP
9935	4085	32	)	)	-RRB-
9935	4085	33	soft	soft	JJ
9935	4085	34	doughs	dough	NNS
9935	4085	35	;	;	:
9935	4085	36	(	(	-LRB-
9935	4085	37	_	_	NNP
9935	4085	38	d	d	NNP
9935	4085	39	_	_	NNP
9935	4085	40	)	)	-RRB-
9935	4085	41	stiff	stiff	JJ
9935	4085	42	doughs	dough	NNS
9935	4085	43	.	.	.
9935	4086	1	(	(	-LRB-
9935	4086	2	12	12	CD
9935	4086	3	)	)	-RRB-
9935	4086	4	What	what	WP
9935	4086	5	will	will	MD
9935	4086	6	cause	cause	VB
9935	4086	7	a	a	DT
9935	4086	8	change	change	NN
9935	4086	9	in	in	IN
9935	4086	10	the	the	DT
9935	4086	11	general	general	JJ
9935	4086	12	proportions	proportion	NNS
9935	4086	13	of	of	IN
9935	4086	14	liquid	liquid	NN
9935	4086	15	and	and	CC
9935	4086	16	flour	flour	NN
9935	4086	17	for	for	IN
9935	4086	18	a	a	DT
9935	4086	19	batter	batter	NN
9935	4086	20	or	or	CC
9935	4086	21	a	a	DT
9935	4086	22	dough	dough	NN
9935	4086	23	?	?	.
9935	4087	1	(	(	-LRB-
9935	4087	2	13	13	CD
9935	4087	3	)	)	-RRB-
9935	4087	4	Explain	explain	VB
9935	4087	5	briefly	briefly	RB
9935	4087	6	the	the	DT
9935	4087	7	two	two	CD
9935	4087	8	general	general	JJ
9935	4087	9	methods	method	NNS
9935	4087	10	of	of	IN
9935	4087	11	combining	combine	VBG
9935	4087	12	ingredients	ingredient	NNS
9935	4087	13	for	for	IN
9935	4087	14	hot	hot	JJ
9935	4087	15	-	-	HYPH
9935	4087	16	bread	bread	NN
9935	4087	17	mixtures	mixture	NNS
9935	4087	18	.	.	.
9935	4088	1	(	(	-LRB-
9935	4088	2	14	14	CD
9935	4088	3	)	)	-RRB-
9935	4088	4	What	what	WP
9935	4088	5	is	be	VBZ
9935	4088	6	the	the	DT
9935	4088	7	approximate	approximate	JJ
9935	4088	8	temperature	temperature	NN
9935	4088	9	for	for	IN
9935	4088	10	:	:	:
9935	4088	11	(	(	-LRB-
9935	4088	12	_	_	NNP
9935	4088	13	a	a	DT
9935	4088	14	_	_	NNP
9935	4088	15	)	)	-RRB-
9935	4088	16	a	a	DT
9935	4088	17	moderate	moderate	JJ
9935	4088	18	oven	oven	NN
9935	4088	19	?	?	.
9935	4089	1	(	(	-LRB-
9935	4089	2	_	_	NNP
9935	4089	3	b	b	NNP
9935	4089	4	_	_	NNP
9935	4089	5	)	)	-RRB-
9935	4089	6	a	a	DT
9935	4089	7	hot	hot	JJ
9935	4089	8	oven	oven	NN
9935	4089	9	?	?	.
9935	4090	1	(	(	-LRB-
9935	4090	2	15	15	CD
9935	4090	3	)	)	-RRB-
9935	4090	4	Mention	mention	VB
9935	4090	5	a	a	DT
9935	4090	6	simple	simple	JJ
9935	4090	7	test	test	NN
9935	4090	8	for	for	IN
9935	4090	9	:	:	:
9935	4090	10	(	(	-LRB-
9935	4090	11	_	_	NNP
9935	4090	12	a	a	DT
9935	4090	13	_	_	NNP
9935	4090	14	)	)	-RRB-
9935	4090	15	a	a	DT
9935	4090	16	moderate	moderate	JJ
9935	4090	17	oven	oven	NN
9935	4090	18	;	;	,
9935	4090	19	(	(	-LRB-
9935	4090	20	_	_	NNP
9935	4090	21	b	b	NNP
9935	4090	22	_	_	NNP
9935	4090	23	)	)	-RRB-
9935	4090	24	a	a	DT
9935	4090	25	hot	hot	JJ
9935	4090	26	oven	oven	NN
9935	4090	27	.	.	.
9935	4091	1	(	(	-LRB-
9935	4091	2	16	16	CD
9935	4091	3	)	)	-RRB-
9935	4091	4	How	how	WRB
9935	4091	5	may	may	MD
9935	4091	6	hot	hot	JJ
9935	4091	7	breads	bread	NNS
9935	4091	8	be	be	VB
9935	4091	9	tested	test	VBN
9935	4091	10	in	in	IN
9935	4091	11	order	order	NN
9935	4091	12	to	to	TO
9935	4091	13	determine	determine	VB
9935	4091	14	whether	whether	IN
9935	4091	15	or	or	CC
9935	4091	16	not	not	RB
9935	4091	17	they	-PRON-	PRP
9935	4091	18	are	be	VBP
9935	4091	19	properly	properly	RB
9935	4091	20	baked	bake	VBN
9935	4091	21	?	?	.
9935	4092	1	(	(	-LRB-
9935	4092	2	17	17	CD
9935	4092	3	)	)	-RRB-
9935	4092	4	Why	why	WRB
9935	4092	5	are	be	VBP
9935	4092	6	baking	bake	VBG
9935	4092	7	-	-	HYPH
9935	4092	8	powder	powder	NN
9935	4092	9	biscuits	biscuit	NNS
9935	4092	10	and	and	CC
9935	4092	11	popovers	popover	NNS
9935	4092	12	mixed	mixed	JJ
9935	4092	13	differently	differently	RB
9935	4092	14	?	?	.
9935	4093	1	(	(	-LRB-
9935	4093	2	18	18	CD
9935	4093	3	)	)	-RRB-
9935	4093	4	(	(	-LRB-
9935	4093	5	_	_	NNP
9935	4093	6	a	a	DT
9935	4093	7	_	_	NNP
9935	4093	8	)	)	-RRB-
9935	4093	9	Why	why	WRB
9935	4093	10	does	do	VBZ
9935	4093	11	a	a	DT
9935	4093	12	loaf	loaf	NN
9935	4093	13	of	of	IN
9935	4093	14	nut	nut	NNP
9935	4093	15	bread	bread	NN
9935	4093	16	require	require	VBP
9935	4093	17	longer	long	RBR
9935	4093	18	baking	bake	VBG
9935	4093	19	than	than	IN
9935	4093	20	muffins	muffin	NNS
9935	4093	21	?	?	.
9935	4094	1	(	(	-LRB-
9935	4094	2	_	_	NNP
9935	4094	3	b	b	NNP
9935	4094	4	_	_	NNP
9935	4094	5	)	)	-RRB-
9935	4094	6	Which	which	WDT
9935	4094	7	should	should	MD
9935	4094	8	be	be	VB
9935	4094	9	baked	bake	VBN
9935	4094	10	in	in	IN
9935	4094	11	a	a	DT
9935	4094	12	moderate	moderate	JJ
9935	4094	13	oven	oven	NN
9935	4094	14	?	?	.
9935	4095	1	(	(	-LRB-
9935	4095	2	19	19	CD
9935	4095	3	)	)	-RRB-
9935	4095	4	Why	why	WRB
9935	4095	5	should	should	MD
9935	4095	6	gingerbread	gingerbread	VB
9935	4095	7	be	be	VB
9935	4095	8	baked	bake	VBN
9935	4095	9	in	in	IN
9935	4095	10	a	a	DT
9935	4095	11	moderate	moderate	JJ
9935	4095	12	oven	oven	NN
9935	4095	13	?	?	.
9935	4096	1	(	(	-LRB-
9935	4096	2	20	20	CD
9935	4096	3	)	)	-RRB-
9935	4096	4	Make	make	VB
9935	4096	5	a	a	DT
9935	4096	6	recipe	recipe	NN
9935	4096	7	for	for	IN
9935	4096	8	muffins	muffin	NNS
9935	4096	9	,	,	,
9935	4096	10	using	use	VBG
9935	4096	11	2	2	CD
9935	4096	12	cupfuls	cupful	NNS
9935	4096	13	of	of	IN
9935	4096	14	flour	flour	NN
9935	4096	15	and	and	CC
9935	4096	16	sour	sour	JJ
9935	4096	17	milk	milk	NN
9935	4096	18	and	and	CC
9935	4096	19	soda	soda	NN
9935	4096	20	for	for	IN
9935	4096	21	liquid	liquid	NN
9935	4096	22	and	and	CC
9935	4096	23	leavening	leavening	NN
9935	4096	24	.	.	.
9935	4097	1	REPORT	report	JJ
9935	4097	2	ON	on	IN
9935	4097	3	MENU	menu	NN
9935	4097	4	After	after	IN
9935	4097	5	trying	try	VBG
9935	4097	6	out	out	RP
9935	4097	7	the	the	DT
9935	4097	8	luncheon	luncheon	NN
9935	4097	9	menu	menu	NN
9935	4097	10	given	give	VBN
9935	4097	11	in	in	IN
9935	4097	12	the	the	DT
9935	4097	13	text	text	NN
9935	4097	14	,	,	,
9935	4097	15	send	send	VB
9935	4097	16	with	with	IN
9935	4097	17	your	-PRON-	PRP$
9935	4097	18	answers	answer	NNS
9935	4097	19	to	to	IN
9935	4097	20	the	the	DT
9935	4097	21	Examination	Examination	NNP
9935	4097	22	Questions	Questions	NNPS
9935	4097	23	a	a	DT
9935	4097	24	report	report	NN
9935	4097	25	of	of	IN
9935	4097	26	your	-PRON-	PRP$
9935	4097	27	success	success	NN
9935	4097	28	.	.	.
9935	4098	1	In	in	IN
9935	4098	2	making	make	VBG
9935	4098	3	out	out	RP
9935	4098	4	your	-PRON-	PRP$
9935	4098	5	report	report	NN
9935	4098	6	,	,	,
9935	4098	7	simply	simply	RB
9935	4098	8	write	write	VB
9935	4098	9	the	the	DT
9935	4098	10	name	name	NN
9935	4098	11	of	of	IN
9935	4098	12	the	the	DT
9935	4098	13	food	food	NN
9935	4098	14	and	and	CC
9935	4098	15	describe	describe	VB
9935	4098	16	its	-PRON-	PRP$
9935	4098	17	condition	condition	NN
9935	4098	18	by	by	IN
9935	4098	19	means	mean	NNS
9935	4098	20	of	of	IN
9935	4098	21	the	the	DT
9935	4098	22	terms	term	NNS
9935	4098	23	specified	specify	VBN
9935	4098	24	here	here	RB
9935	4098	25	.	.	.
9935	4099	1	Macaroni	Macaroni	NNP
9935	4099	2	With	with	IN
9935	4099	3	Cheese	Cheese	NNP
9935	4099	4	and	and	CC
9935	4099	5	Tomatoes	Tomatoes	NNPS
9935	4099	6	:	:	:
9935	4099	7	cooked	cook	VBN
9935	4099	8	sufficiently	sufficiently	RB
9935	4099	9	?	?	.
9935	4100	1	properly	properly	RB
9935	4100	2	flavoured	flavour	VBN
9935	4100	3	?	?	.
9935	4101	1	too	too	RB
9935	4101	2	much	much	JJ
9935	4101	3	salt	salt	NN
9935	4101	4	?	?	.
9935	4102	1	not	not	RB
9935	4102	2	enough	enough	JJ
9935	4102	3	salt	salt	NN
9935	4102	4	?	?	.
9935	4103	1	too	too	RB
9935	4103	2	much	much	JJ
9935	4103	3	liquid	liquid	NN
9935	4103	4	?	?	.
9935	4104	1	too	too	RB
9935	4104	2	little	little	JJ
9935	4104	3	liquid	liquid	JJ
9935	4104	4	?	?	.
9935	4105	1	Baking	Baking	NNP
9935	4105	2	-	-	HYPH
9935	4105	3	Powder	Powder	NNP
9935	4105	4	Biscuit	Biscuit	NNP
9935	4105	5	:	:	:
9935	4105	6	tender	tender	JJ
9935	4105	7	?	?	.
9935	4106	1	tough	tough	JJ
9935	4106	2	?	?	.
9935	4107	1	light	light	JJ
9935	4107	2	?	?	.
9935	4108	1	heavy	heavy	JJ
9935	4108	2	?	?	.
9935	4109	1	good	good	JJ
9935	4109	2	texture	texture	NN
9935	4109	3	?	?	.
9935	4110	1	poor	poor	JJ
9935	4110	2	texture	texture	NN
9935	4110	3	?	?	.
9935	4111	1	sufficiently	sufficiently	RB
9935	4111	2	baked	baked	JJ
9935	4111	3	?	?	.
9935	4112	1	underdone	underdone	NNP
9935	4112	2	?	?	.
9935	4113	1	overdone	overdone	RB
9935	4113	2	?	?	.
9935	4114	1	sufficient	sufficient	JJ
9935	4114	2	salt	salt	NN
9935	4114	3	?	?	.
9935	4115	1	Watercress	watercress	NN
9935	4115	2	-	-	HYPH
9935	4115	3	and	and	CC
9935	4115	4	-	-	HYPH
9935	4115	5	Celery	celery	NN
9935	4115	6	Salad	salad	NN
9935	4115	7	:	:	:
9935	4115	8	appearance	appearance	NN
9935	4115	9	attractive	attractive	JJ
9935	4115	10	?	?	.
9935	4116	1	dressing	dress	VBG
9935	4116	2	well	well	RB
9935	4116	3	mixed	mixed	JJ
9935	4116	4	?	?	.
9935	4117	1	properly	properly	RB
9935	4117	2	seasoned	season	VBN
9935	4117	3	?	?	.
9935	4118	1	Popovers	popover	NNS
9935	4118	2	Filled	fill	VBN
9935	4118	3	With	with	IN
9935	4118	4	Apple	Apple	NNP
9935	4118	5	Sauce	Sauce	NNP
9935	4118	6	:	:	:
9935	4118	7	tender	tender	JJ
9935	4118	8	?	?	.
9935	4119	1	tough	tough	JJ
9935	4119	2	?	?	.
9935	4120	1	underdone	underdone	NNP
9935	4120	2	(	(	-LRB-
9935	4120	3	this	this	DT
9935	4120	4	is	be	VBZ
9935	4120	5	observed	observe	VBN
9935	4120	6	by	by	IN
9935	4120	7	shrinking	shrink	VBG
9935	4120	8	or	or	CC
9935	4120	9	falling	fall	VBG
9935	4120	10	after	after	IN
9935	4120	11	removing	remove	VBG
9935	4120	12	the	the	DT
9935	4120	13	popovers	popover	NNS
9935	4120	14	from	from	IN
9935	4120	15	the	the	DT
9935	4120	16	popover	popover	NN
9935	4120	17	cups	cup	NNS
9935	4120	18	)	)	-RRB-
9935	4120	19	?	?	.
9935	4121	1	overdone	overdone	RB
9935	4121	2	?	?	.
9935	4122	1	Tea	tea	NN
9935	4122	2	:	:	:
9935	4122	3	strong	strong	JJ
9935	4122	4	?	?	.
9935	4123	1	weak	weak	JJ
9935	4123	2	?	?	.
9935	4124	1	clear	clear	JJ
9935	4124	2	?	?	.
9935	4125	1	hot	hot	JJ
9935	4125	2	?	?	.
9935	4126	1	bitter	bitter	JJ
9935	4126	2	?	?	.
9935	4127	1	*	*	NFP
9935	4127	2	*	*	NFP
9935	4127	3	*	*	NFP
9935	4127	4	*	*	NFP
9935	4127	5	*	*	NFP
9935	4127	6	INDEX	index	NN
9935	4127	7	A	a	DT
9935	4127	8	Abbreviations	abbreviation	NNS
9935	4127	9	of	of	IN
9935	4127	10	measures	measure	NNS
9935	4127	11	,	,	,
9935	4127	12	Absorption	absorption	NN
9935	4127	13	and	and	CC
9935	4127	14	digestion	digestion	NN
9935	4127	15	of	of	IN
9935	4127	16	food	food	NN
9935	4127	17	,	,	,
9935	4127	18	of	of	IN
9935	4127	19	food	food	NN
9935	4127	20	,	,	,
9935	4127	21	Abundance	abundance	NN
9935	4127	22	of	of	IN
9935	4127	23	production	production	NN
9935	4127	24	of	of	IN
9935	4127	25	cereals	cereal	NNS
9935	4127	26	,	,	,
9935	4127	27	Acquiring	acquire	VBG
9935	4127	28	skill	skill	NN
9935	4127	29	in	in	IN
9935	4127	30	bread	bread	NN
9935	4127	31	making	make	VBG
9935	4127	32	,	,	,
9935	4127	33	Action	action	NN
9935	4127	34	of	of	IN
9935	4127	35	yeast	yeast	NN
9935	4127	36	,	,	,
9935	4127	37	Adjusting	adjust	VBG
9935	4127	38	cook	cook	JJ
9935	4127	39	-	-	HYPH
9935	4127	40	stove	stove	NN
9935	4127	41	dampers	damper	NNS
9935	4127	42	,	,	,
9935	4127	43	Agents	Agents	NNPS
9935	4127	44	,	,	,
9935	4127	45	Classes	Classes	NNPS
9935	4127	46	of	of	IN
9935	4127	47	leavening	leavening	NN
9935	4127	48	,	,	,
9935	4127	49	Leavening	Leavening	NNP
9935	4127	50	,	,	,
9935	4127	51	Aids	Aids	NNP
9935	4127	52	,	,	,
9935	4127	53	Yeast	Yeast	NNP
9935	4127	54	,	,	,
9935	4127	55	A	A	NNP
9935	4127	56	la	la	JJ
9935	4127	57	,	,	,
9935	4127	58	au	au	NNP
9935	4127	59	,	,	,
9935	4127	60	and	and	CC
9935	4127	61	aux	aux	NNP
9935	4127	62	,	,	,
9935	4127	63	Meaning	mean	VBG
9935	4127	64	of	of	IN
9935	4127	65	terms	term	NNS
9935	4127	66	,	,	,
9935	4127	67	la	la	NNP
9935	4127	68	creole	creole	NNP
9935	4127	69	,	,	,
9935	4127	70	Meaning	mean	VBG
9935	4127	71	of	of	IN
9935	4127	72	,	,	,
9935	4127	73	Albumin	Albumin	NNP
9935	4127	74	,	,	,
9935	4127	75	Effect	effect	NN
9935	4127	76	of	of	IN
9935	4127	77	cooking	cook	VBG
9935	4127	78	on	on	RP
9935	4127	79	,	,	,
9935	4127	80	Aluminum	Aluminum	NNP
9935	4127	81	cooking	cooking	NN
9935	4127	82	utensils	utensil	VBZ
9935	4127	83	,	,	,
9935	4127	84	Anthracite	anthracite	NN
9935	4127	85	,	,	,
9935	4127	86	or	or	CC
9935	4127	87	hard	hard	JJ
9935	4127	88	,	,	,
9935	4127	89	coal	coal	NN
9935	4127	90	,	,	,
9935	4127	91	Apple	Apple	NNP
9935	4127	92	,	,	,
9935	4127	93	Composition	Composition	NNP
9935	4127	94	of	of	IN
9935	4127	95	,	,	,
9935	4127	96	corer	corer	UH
9935	4127	97	,	,	,
9935	4127	98	Artificial	artificial	JJ
9935	4127	99	gas	gas	NN
9935	4127	100	,	,	,
9935	4127	101	Ash	Ash	NNP
9935	4127	102	,	,	,
9935	4127	103	or	or	CC
9935	4127	104	mineral	mineral	NN
9935	4127	105	salts	salt	NNS
9935	4127	106	,	,	,
9935	4127	107	pan	pan	NN
9935	4127	108	,	,	,
9935	4127	109	Coal	Coal	NNP
9935	4127	110	-	-	HYPH
9935	4127	111	stove	stove	NNP
9935	4127	112	,	,	,
9935	4127	113	pit	pit	NN
9935	4127	114	,	,	,
9935	4127	115	Coal	coal	NN
9935	4127	116	-	-	HYPH
9935	4127	117	stove	stove	NNP
9935	4127	118	,	,	,
9935	4127	119	Au	Au	NNP
9935	4127	120	gratin	gratin	NN
9935	4127	121	,	,	,
9935	4127	122	Meaning	mean	VBG
9935	4127	123	of	of	IN
9935	4127	124	,	,	,
9935	4127	125	naturel	naturel	NNP
9935	4127	126	,	,	,
9935	4127	127	Meaning	mean	VBG
9935	4127	128	of	of	IN
9935	4127	129	,	,	,
9935	4127	130	Avoirdupois	Avoirdupois	NNP
9935	4127	131	weight	weight	NN
9935	4127	132	,	,	,
9935	4127	133	B	B	NNP
9935	4127	134	Bacon	Bacon	NNP
9935	4127	135	,	,	,
9935	4127	136	Composition	composition	NN
9935	4127	137	of	of	IN
9935	4127	138	,	,	,
9935	4127	139	Bacteria	Bacteria	NNP
9935	4127	140	,	,	,
9935	4127	141	Baked	Baked	NNP
9935	4127	142	hot	hot	JJ
9935	4127	143	breads	bread	NNS
9935	4127	144	,	,	,
9935	4127	145	Testing	testing	NN
9935	4127	146	,	,	,
9935	4127	147	potatoes	potato	NNS
9935	4127	148	,	,	,
9935	4127	149	Bakers	Bakers	NNP
9935	4127	150	'	'	POS
9935	4127	151	flour	flour	NN
9935	4127	152	,	,	,
9935	4127	153	Baking	Baking	NNP
9935	4127	154	bread	bread	NN
9935	4127	155	,	,	,
9935	4127	156	Distinction	distinction	NN
9935	4127	157	between	between	IN
9935	4127	158	roasting	roast	VBG
9935	4127	159	and	and	CC
9935	4127	160	,	,	,
9935	4127	161	griddle	griddle	NN
9935	4127	162	cakes	cake	NNS
9935	4127	163	,	,	,
9935	4127	164	Procedure	Procedure	NNP
9935	4127	165	in	in	IN
9935	4127	166	,	,	,
9935	4127	167	Meaning	meaning	NN
9935	4127	168	of	of	IN
9935	4127	169	,	,	,
9935	4127	170	Oven	Oven	NNP
9935	4127	171	temperature	temperature	NN
9935	4127	172	for	for	IN
9935	4127	173	bread	bread	NN
9935	4127	174	,	,	,
9935	4127	175	powder	powder	NN
9935	4127	176	,	,	,
9935	4127	177	-powder	-powder	HYPH
9935	4127	178	biscuits	biscuit	NNS
9935	4127	179	,	,	,
9935	4127	180	Baking	Baking	NNP
9935	4127	181	powder	powder	NN
9935	4127	182	,	,	,
9935	4127	183	Recipe	Recipe	NNP
9935	4127	184	for	for	IN
9935	4127	185	,	,	,
9935	4127	186	Purpose	purpose	NN
9935	4127	187	of	of	IN
9935	4127	188	bread	bread	NN
9935	4127	189	,	,	,
9935	4127	190	the	the	DT
9935	4127	191	hot	hot	JJ
9935	4127	192	-	-	HYPH
9935	4127	193	bread	bread	NN
9935	4127	194	mixture	mixture	NN
9935	4127	195	,	,	,
9935	4127	196	the	the	DT
9935	4127	197	hot	hot	JJ
9935	4127	198	-	-	HYPH
9935	4127	199	bread	bread	NN
9935	4127	200	mixture	mixture	NN
9935	4127	201	,	,	,
9935	4127	202	Utensils	Utensils	NNP
9935	4127	203	for	for	IN
9935	4127	204	,	,	,
9935	4127	205	Time	Time	NNP
9935	4127	206	for	for	IN
9935	4127	207	bread	bread	NN
9935	4127	208	,	,	,
9935	4127	209	waffles	waffle	NNS
9935	4127	210	,	,	,
9935	4127	211	Procedure	Procedure	NNP
9935	4127	212	in	in	IN
9935	4127	213	,	,	,
9935	4127	214	Balanced	balanced	JJ
9935	4127	215	diet	diet	NN
9935	4127	216	,	,	,
9935	4127	217	Elements	Elements	NNPS
9935	4127	218	of	of	IN
9935	4127	219	a	a	DT
9935	4127	220	,	,	,
9935	4127	221	Banana	Banana	NNP
9935	4127	222	,	,	,
9935	4127	223	Composition	Composition	NNP
9935	4127	224	of	of	IN
9935	4127	225	,	,	,
9935	4127	226	Banking	bank	VBG
9935	4127	227	a	a	DT
9935	4127	228	coal	coal	NN
9935	4127	229	fire	fire	NN
9935	4127	230	,	,	,
9935	4127	231	Barley	Barley	NNP
9935	4127	232	,	,	,
9935	4127	233	Left	leave	VBN
9935	4127	234	-	-	HYPH
9935	4127	235	over	over	RP
9935	4127	236	,	,	,
9935	4127	237	Pearl	Pearl	NNP
9935	4127	238	,	,	,
9935	4127	239	Recipes	Recipes	NNPS
9935	4127	240	for	for	IN
9935	4127	241	,	,	,
9935	4127	242	Use	Use	NNP
9935	4127	243	and	and	CC
9935	4127	244	origin	origin	NN
9935	4127	245	of	of	IN
9935	4127	246	,	,	,
9935	4127	247	with	with	IN
9935	4127	248	fruit	fruit	NN
9935	4127	249	,	,	,
9935	4127	250	Pearl	Pearl	NNP
9935	4127	251	,	,	,
9935	4127	252	Batter	Batter	NNP
9935	4127	253	,	,	,
9935	4127	254	Thick	Thick	NNP
9935	4127	255	,	,	,
9935	4127	256	Thin	Thin	NNP
9935	4127	257	,	,	,
9935	4127	258	Batters	batter	NNS
9935	4127	259	and	and	CC
9935	4127	260	doughs	dough	NNS
9935	4127	261	,	,	,
9935	4127	262	Bean	Bean	NNP
9935	4127	263	,	,	,
9935	4127	264	Composition	Composition	NNP
9935	4127	265	of	of	IN
9935	4127	266	dry	dry	JJ
9935	4127	267	navy	navy	NNP
9935	4127	268	,	,	,
9935	4127	269	Composition	Composition	NNP
9935	4127	270	of	of	IN
9935	4127	271	fresh	fresh	JJ
9935	4127	272	shelled	shelled	JJ
9935	4127	273	,	,	,
9935	4127	274	Composition	composition	NN
9935	4127	275	of	of	IN
9935	4127	276	green	green	JJ
9935	4127	277	string	string	NN
9935	4127	278	,	,	,
9935	4127	279	Beaten	Beaten	NNP
9935	4127	280	biscuits	biscuit	NNS
9935	4127	281	,	,	,
9935	4127	282	Beating	beat	VBG
9935	4127	283	of	of	IN
9935	4127	284	food	food	NN
9935	4127	285	ingredients	ingredient	NNS
9935	4127	286	,	,	,
9935	4127	287	BÃ	BÃ	NNP
9935	4127	288	©	©	NNP
9935	4127	289	chamel	chamel	NN
9935	4127	290	,	,	,
9935	4127	291	Meaning	mean	VBG
9935	4127	292	of	of	IN
9935	4127	293	,	,	,
9935	4127	294	Beech	Beech	NNP
9935	4127	295	wheat	wheat	NN
9935	4127	296	,	,	,
9935	4127	297	Beef	Beef	NNP
9935	4127	298	,	,	,
9935	4127	299	Composition	Composition	NNP
9935	4127	300	of	of	IN
9935	4127	301	dried	dry	VBN
9935	4127	302	,	,	,
9935	4127	303	steak	steak	NN
9935	4127	304	,	,	,
9935	4127	305	Composition	composition	NN
9935	4127	306	of	of	IN
9935	4127	307	,	,	,
9935	4127	308	suet	suet	NN
9935	4127	309	,	,	,
9935	4127	310	Composition	composition	NN
9935	4127	311	of	of	IN
9935	4127	312	,	,	,
9935	4127	313	Biscuit	Biscuit	NNP
9935	4127	314	glace	glace	NN
9935	4127	315	,	,	,
9935	4127	316	recipes	recipe	NNS
9935	4127	317	,	,	,
9935	4127	318	Biscuits	Biscuits	NNPS
9935	4127	319	,	,	,
9935	4127	320	Baking	Baking	NNP
9935	4127	321	-	-	HYPH
9935	4127	322	powder	powder	NNP
9935	4127	323	,	,	,
9935	4127	324	Beaten	Beaten	NNP
9935	4127	325	,	,	,
9935	4127	326	Emergency	Emergency	NNP
9935	4127	327	,	,	,
9935	4127	328	rolls	roll	NNS
9935	4127	329	,	,	,
9935	4127	330	and	and	CC
9935	4127	331	buns	bun	NNS
9935	4127	332	,	,	,
9935	4127	333	Recipes	Recipes	NNPS
9935	4127	334	for	for	IN
9935	4127	335	,	,	,
9935	4127	336	Bisque	Bisque	NNP
9935	4127	337	,	,	,
9935	4127	338	Meaning	mean	VBG
9935	4127	339	of	of	IN
9935	4127	340	,	,	,
9935	4127	341	Bituminous	Bituminous	NNP
9935	4127	342	,	,	,
9935	4127	343	or	or	CC
9935	4127	344	soft	soft	JJ
9935	4127	345	,	,	,
9935	4127	346	coal	coal	NN
9935	4127	347	,	,	,
9935	4127	348	Blanching	Blanching	NNP
9935	4127	349	foods	food	NNS
9935	4127	350	,	,	,
9935	4127	351	Blend	blend	NN
9935	4127	352	flour	flour	NN
9935	4127	353	,	,	,
9935	4127	354	Blueberry	Blueberry	NNP
9935	4127	355	muffins	muffin	NNS
9935	4127	356	,	,	,
9935	4127	357	Body	body	NN
9935	4127	358	,	,	,
9935	4127	359	Function	function	NN
9935	4127	360	of	of	IN
9935	4127	361	water	water	NN
9935	4127	362	in	in	IN
9935	4127	363	the	the	DT
9935	4127	364	,	,	,
9935	4127	365	Boiled	boiled	JJ
9935	4127	366	coffee	coffee	NN
9935	4127	367	,	,	,
9935	4127	368	rice	rice	NN
9935	4127	369	,	,	,
9935	4127	370	Boiler	Boiler	NNP
9935	4127	371	,	,	,
9935	4127	372	Cooking	Cooking	NNP
9935	4127	373	cereals	cereal	NNS
9935	4127	374	in	in	IN
9935	4127	375	double	double	JJ
9935	4127	376	,	,	,
9935	4127	377	Boiling	Boiling	NNP
9935	4127	378	,	,	,
9935	4127	379	Cooking	Cooking	NNP
9935	4127	380	cereals	cereal	NNS
9935	4127	381	by	by	RB
9935	4127	382	,	,	,
9935	4127	383	on	on	IN
9935	4127	384	foods	food	NNS
9935	4127	385	,	,	,
9935	4127	386	Effect	effect	NN
9935	4127	387	of	of	IN
9935	4127	388	,	,	,
9935	4127	389	point	point	NN
9935	4127	390	,	,	,
9935	4127	391	rice	rice	NN
9935	4127	392	,	,	,
9935	4127	393	to	to	TO
9935	4127	394	sterilize	sterilize	VB
9935	4127	395	water	water	NN
9935	4127	396	,	,	,
9935	4127	397	Boston	Boston	NNP
9935	4127	398	brown	brown	JJ
9935	4127	399	bread	bread	NN
9935	4127	400	,	,	,
9935	4127	401	BouchÃ	BouchÃ	NNP
9935	4127	402	©	©	NNP
9935	4127	403	es	es	NN
9935	4127	404	,	,	,
9935	4127	405	Meaning	meaning	NN
9935	4127	406	of	of	IN
9935	4127	407	,	,	,
9935	4127	408	Boudin	Boudin	NNP
9935	4127	409	,	,	,
9935	4127	410	Meaning	Meaning	NNP
9935	4127	411	of	of	IN
9935	4127	412	,	,	,
9935	4127	413	Bouquet	bouquet	NN
9935	4127	414	of	of	IN
9935	4127	415	herbs	herb	NNS
9935	4127	416	,	,	,
9935	4127	417	Boxes	Boxes	NNP
9935	4127	418	,	,	,
9935	4127	419	Window	Window	NNP
9935	4127	420	,	,	,
9935	4127	421	Braizing	Braizing	NNP
9935	4127	422	,	,	,
9935	4127	423	Bran	Bran	NNP
9935	4127	424	bread	bread	NN
9935	4127	425	,	,	,
9935	4127	426	muffins	muffin	NNS
9935	4127	427	,	,	,
9935	4127	428	Bread	Bread	NNP
9935	4127	429	,	,	,
9935	4127	430	after	after	IN
9935	4127	431	baking	baking	NN
9935	4127	432	,	,	,
9935	4127	433	Care	Care	NNP
9935	4127	434	of	of	IN
9935	4127	435	,	,	,
9935	4127	436	and	and	CC
9935	4127	437	cake	cake	NN
9935	4127	438	mixer	mixer	NN
9935	4127	439	,	,	,
9935	4127	440	as	as	IN
9935	4127	441	food	food	NN
9935	4127	442	,	,	,
9935	4127	443	Importance	Importance	NNP
9935	4127	444	of	of	IN
9935	4127	445	,	,	,
9935	4127	446	Baking	Baking	NNP
9935	4127	447	,	,	,
9935	4127	448	Baking	Baking	NNP
9935	4127	449	hot	hot	JJ
9935	4127	450	,	,	,
9935	4127	451	Boston	Boston	NNP
9935	4127	452	brown	brown	NN
9935	4127	453	,	,	,
9935	4127	454	Bran	Bran	NNP
9935	4127	455	,	,	,
9935	4127	456	Composition	composition	NN
9935	4127	457	of	of	IN
9935	4127	458	corn	corn	NN
9935	4127	459	,	,	,
9935	4127	460	Composition	composition	NN
9935	4127	461	of	of	IN
9935	4127	462	rye	rye	NN
9935	4127	463	,	,	,
9935	4127	464	Composition	Composition	NNP
9935	4127	465	of	of	IN
9935	4127	466	toasted	toasted	NNP
9935	4127	467	,	,	,
9935	4127	468	Composition	Composition	NNP
9935	4127	469	of	of	IN
9935	4127	470	whole	whole	JJ
9935	4127	471	-	-	HYPH
9935	4127	472	wheat	wheat	NN
9935	4127	473	,	,	,
9935	4127	474	Convenient	convenient	JJ
9935	4127	475	equipment	equipment	NN
9935	4127	476	for	for	IN
9935	4127	477	making	making	NN
9935	4127	478	,	,	,
9935	4127	479	Corn	Corn	NNP
9935	4127	480	,	,	,
9935	4127	481	Distinction	distinction	NN
9935	4127	482	between	between	IN
9935	4127	483	hot	hot	JJ
9935	4127	484	and	and	CC
9935	4127	485	leavened	leaven	VBN
9935	4127	486	,	,	,
9935	4127	487	dough	dough	NN
9935	4127	488	,	,	,
9935	4127	489	Care	Care	NNP
9935	4127	490	of	of	IN
9935	4127	491	the	the	DT
9935	4127	492	rising	rise	VBG
9935	4127	493	,	,	,
9935	4127	494	dough	dough	NN
9935	4127	495	,	,	,
9935	4127	496	Kneading	Kneading	NNP
9935	4127	497	,	,	,
9935	4127	498	dough	dough	NN
9935	4127	499	,	,	,
9935	4127	500	Motions	motion	NNS
9935	4127	501	used	use	VBN
9935	4127	502	in	in	IN
9935	4127	503	kneading	kneading	NN
9935	4127	504	,	,	,
9935	4127	505	dough	dough	NN
9935	4127	506	,	,	,
9935	4127	507	Purpose	Purpose	NNP
9935	4127	508	of	of	IN
9935	4127	509	kneading	kneading	NN
9935	4127	510	,	,	,
9935	4127	511	Graham	Graham	NNP
9935	4127	512	,	,	,
9935	4127	513	Hot	Hot	NNP
9935	4127	514	,	,	,
9935	4127	515	ingredients	ingredient	NNS
9935	4127	516	,	,	,
9935	4127	517	Quick	quick	JJ
9935	4127	518	-	-	HYPH
9935	4127	519	process	process	NN
9935	4127	520	,	,	,
9935	4127	521	sponge	sponge	JJ
9935	4127	522	method	method	NN
9935	4127	523	of	of	IN
9935	4127	524	combining	combine	VBG
9935	4127	525	,	,	,
9935	4127	526	Leavened	leaven	VBN
9935	4127	527	,	,	,
9935	4127	528	Left	leave	VBN
9935	4127	529	-	-	HYPH
9935	4127	530	over	over	RP
9935	4127	531	,	,	,
9935	4127	532	Long	long	JJ
9935	4127	533	-	-	HYPH
9935	4127	534	process	process	NN
9935	4127	535	,	,	,
9935	4127	536	sponge	sponge	JJ
9935	4127	537	method	method	NN
9935	4127	538	of	of	IN
9935	4127	539	making	make	VBG
9935	4127	540	,	,	,
9935	4127	541	making	make	VBG
9935	4127	542	,	,	,
9935	4127	543	Acquiring	acquire	VBG
9935	4127	544	skill	skill	NN
9935	4127	545	in	in	RB
9935	4127	546	,	,	,
9935	4127	547	making	make	VBG
9935	4127	548	,	,	,
9935	4127	549	Combining	combine	VBG
9935	4127	550	the	the	DT
9935	4127	551	ingredients	ingredient	NNS
9935	4127	552	in	in	IN
9935	4127	553	,	,	,
9935	4127	554	making	make	VBG
9935	4127	555	,	,	,
9935	4127	556	Convenient	convenient	JJ
9935	4127	557	equipment	equipment	NN
9935	4127	558	for	for	IN
9935	4127	559	,	,	,
9935	4127	560	making	making	NN
9935	4127	561	,	,	,
9935	4127	562	Ingredients	ingredient	NNS
9935	4127	563	for	for	IN
9935	4127	564	,	,	,
9935	4127	565	making	make	VBG
9935	4127	566	,	,	,
9935	4127	567	Long	long	JJ
9935	4127	568	process	process	NN
9935	4127	569	of	of	IN
9935	4127	570	,	,	,
9935	4127	571	making	make	VBG
9935	4127	572	,	,	,
9935	4127	573	Long	long	JJ
9935	4127	574	-	-	HYPH
9935	4127	575	process	process	NN
9935	4127	576	,	,	,
9935	4127	577	sponge	sponge	JJ
9935	4127	578	method	method	NN
9935	4127	579	of	of	IN
9935	4127	580	,	,	,
9935	4127	581	making	make	VBG
9935	4127	582	,	,	,
9935	4127	583	Long	long	JJ
9935	4127	584	-	-	HYPH
9935	4127	585	process	process	NN
9935	4127	586	,	,	,
9935	4127	587	straight	straight	JJ
9935	4127	588	-	-	HYPH
9935	4127	589	dough	dough	NN
9935	4127	590	method	method	NN
9935	4127	591	of	of	IN
9935	4127	592	,	,	,
9935	4127	593	-making	-making	NN
9935	4127	594	materials	material	NNS
9935	4127	595	,	,	,
9935	4127	596	Proportion	proportion	NN
9935	4127	597	of	of	IN
9935	4127	598	,	,	,
9935	4127	599	making	make	VBG
9935	4127	600	,	,	,
9935	4127	601	Necessary	necessary	JJ
9935	4127	602	equipment	equipment	NN
9935	4127	603	for	for	IN
9935	4127	604	,	,	,
9935	4127	605	-making	-making	NN
9935	4127	606	processes	process	NNS
9935	4127	607	,	,	,
9935	4127	608	making	make	VBG
9935	4127	609	,	,	,
9935	4127	610	Quick	quick	JJ
9935	4127	611	process	process	NN
9935	4127	612	of	of	IN
9935	4127	613	,	,	,
9935	4127	614	making	make	VBG
9935	4127	615	,	,	,
9935	4127	616	Quick	quick	JJ
9935	4127	617	-	-	HYPH
9935	4127	618	process	process	NN
9935	4127	619	,	,	,
9935	4127	620	sponge	sponge	JJ
9935	4127	621	method	method	NN
9935	4127	622	of	of	IN
9935	4127	623	,	,	,
9935	4127	624	making	make	VBG
9935	4127	625	,	,	,
9935	4127	626	Quick	quick	JJ
9935	4127	627	-	-	HYPH
9935	4127	628	process	process	NN
9935	4127	629	,	,	,
9935	4127	630	straight	straight	JJ
9935	4127	631	-	-	HYPH
9935	4127	632	dough	dough	NN
9935	4127	633	method	method	NN
9935	4127	634	of	of	IN
9935	4127	635	,	,	,
9935	4127	636	-making	-making	NN
9935	4127	637	requirements	requirement	NNS
9935	4127	638	,	,	,
9935	4127	639	making	make	VBG
9935	4127	640	,	,	,
9935	4127	641	Utensils	Utensils	NNP
9935	4127	642	for	for	IN
9935	4127	643	,	,	,
9935	4127	644	Milk	milk	NN
9935	4127	645	and	and	CC
9935	4127	646	fat	fat	NN
9935	4127	647	in	in	RP
9935	4127	648	,	,	,
9935	4127	649	mixer	mixer	NNP
9935	4127	650	,	,	,
9935	4127	651	Use	Use	NNP
9935	4127	652	of	of	IN
9935	4127	653	,	,	,
9935	4127	654	mixers	mixer	NNS
9935	4127	655	,	,	,
9935	4127	656	mixture	mixture	NN
9935	4127	657	,	,	,
9935	4127	658	Preparation	preparation	NN
9935	4127	659	of	of	IN
9935	4127	660	hot-	hot-	NN
9935	4127	661	,	,	,
9935	4127	662	Object	object	NN
9935	4127	663	of	of	IN
9935	4127	664	scoring	score	VBG
9935	4127	665	,	,	,
9935	4127	666	Oven	Oven	NNP
9935	4127	667	temperature	temperature	NN
9935	4127	668	for	for	IN
9935	4127	669	baking	baking	NN
9935	4127	670	,	,	,
9935	4127	671	Purpose	Purpose	NNP
9935	4127	672	of	of	IN
9935	4127	673	baking	baking	NN
9935	4127	674	,	,	,
9935	4127	675	Quick	Quick	NNP
9935	4127	676	,	,	,
9935	4127	677	recipes	recipe	NNS
9935	4127	678	,	,	,
9935	4127	679	Rice	Rice	NNP
9935	4127	680	,	,	,
9935	4127	681	Rye	Rye	NNP
9935	4127	682	,	,	,
9935	4127	683	Salt	salt	NN
9935	4127	684	-	-	HYPH
9935	4127	685	rising	rise	VBG
9935	4127	686	,	,	,
9935	4127	687	Scoring	Scoring	NNP
9935	4127	688	,	,	,
9935	4127	689	Serving	serve	VBG
9935	4127	690	,	,	,
9935	4127	691	sponge	sponge	NN
9935	4127	692	,	,	,
9935	4127	693	Utilizing	utilize	VBG
9935	4127	694	left	left	JJ
9935	4127	695	-	-	HYPH
9935	4127	696	over	over	RP
9935	4127	697	hot	hot	JJ
9935	4127	698	,	,	,
9935	4127	699	White	white	JJ
9935	4127	700	,	,	,
9935	4127	701	Whole	whole	NN
9935	4127	702	-	-	HYPH
9935	4127	703	wheat	wheat	NN
9935	4127	704	,	,	,
9935	4127	705	Whole	whole	JJ
9935	4127	706	-	-	HYPH
9935	4127	707	wheat	wheat	NN
9935	4127	708	fruit	fruit	NN
9935	4127	709	,	,	,
9935	4127	710	with	with	IN
9935	4127	711	nuts	nut	NNS
9935	4127	712	,	,	,
9935	4127	713	Graham	Graham	NNP
9935	4127	714	,	,	,
9935	4127	715	Breads	Breads	NNP
9935	4127	716	,	,	,
9935	4127	717	Correct	Correct	NNP
9935	4127	718	oven	oven	JJ
9935	4127	719	temperature	temperature	NN
9935	4127	720	for	for	IN
9935	4127	721	hot	hot	JJ
9935	4127	722	,	,	,
9935	4127	723	Distinction	distinction	NN
9935	4127	724	between	between	IN
9935	4127	725	yeast	yeast	NN
9935	4127	726	and	and	CC
9935	4127	727	hot	hot	JJ
9935	4127	728	,	,	,
9935	4127	729	General	general	JJ
9935	4127	730	proportions	proportion	NNS
9935	4127	731	used	use	VBN
9935	4127	732	in	in	IN
9935	4127	733	hot	hot	JJ
9935	4127	734	,	,	,
9935	4127	735	Hot	hot	JJ
9935	4127	736	,	,	,
9935	4127	737	in	in	IN
9935	4127	738	the	the	DT
9935	4127	739	diet	diet	NN
9935	4127	740	,	,	,
9935	4127	741	Hot	Hot	NNP
9935	4127	742	,	,	,
9935	4127	743	Mixtures	mixture	NNS
9935	4127	744	used	use	VBN
9935	4127	745	for	for	IN
9935	4127	746	hot	hot	JJ
9935	4127	747	,	,	,
9935	4127	748	Principal	principal	JJ
9935	4127	749	requirements	requirement	NNS
9935	4127	750	for	for	IN
9935	4127	751	hot	hot	JJ
9935	4127	752	,	,	,
9935	4127	753	Purpose	purpose	NN
9935	4127	754	of	of	IN
9935	4127	755	utensils	utensil	NNS
9935	4127	756	for	for	IN
9935	4127	757	making	make	VBG
9935	4127	758	hot	hot	JJ
9935	4127	759	,	,	,
9935	4127	760	Quick	quick	JJ
9935	4127	761	,	,	,
9935	4127	762	Recipes	recipe	NNS
9935	4127	763	for	for	IN
9935	4127	764	hot	hot	JJ
9935	4127	765	,	,	,
9935	4127	766	Requirements	requirement	NNS
9935	4127	767	and	and	CC
9935	4127	768	processes	process	NNS
9935	4127	769	for	for	IN
9935	4127	770	making	make	VBG
9935	4127	771	hot	hot	JJ
9935	4127	772	,	,	,
9935	4127	773	Serving	serve	VBG
9935	4127	774	hot	hot	JJ
9935	4127	775	,	,	,
9935	4127	776	Varieties	variety	NNS
9935	4127	777	of	of	IN
9935	4127	778	mixtures	mixture	NNS
9935	4127	779	in	in	IN
9935	4127	780	hot	hot	JJ
9935	4127	781	,	,	,
9935	4127	782	Breakfast	breakfast	JJ
9935	4127	783	food	food	NN
9935	4127	784	,	,	,
9935	4127	785	Composition	composition	NN
9935	4127	786	of	of	IN
9935	4127	787	cooked	cooked	JJ
9935	4127	788	oat	oat	NN
9935	4127	789	,	,	,
9935	4127	790	foods	food	NNS
9935	4127	791	,	,	,
9935	4127	792	Meaning	meaning	NN
9935	4127	793	of	of	IN
9935	4127	794	,	,	,
9935	4127	795	menu	menu	NN
9935	4127	796	,	,	,
9935	4127	797	Broiling	Broiling	NNP
9935	4127	798	,	,	,
9935	4127	799	Pan	Pan	NNP
9935	4127	800	,	,	,
9935	4127	801	Brown	Brown	NNP
9935	4127	802	bread	bread	NN
9935	4127	803	,	,	,
9935	4127	804	Boston	Boston	NNP
9935	4127	805	,	,	,
9935	4127	806	Browned	Browned	NNP
9935	4127	807	rice	rice	NN
9935	4127	808	,	,	,
9935	4127	809	Browning	browning	NN
9935	4127	810	,	,	,
9935	4127	811	or	or	CC
9935	4127	812	toasting	toasting	NN
9935	4127	813	,	,	,
9935	4127	814	of	of	IN
9935	4127	815	cereals	cereal	NNS
9935	4127	816	,	,	,
9935	4127	817	Buckwheat	buckwheat	NN
9935	4127	818	,	,	,
9935	4127	819	cakes	cake	NNS
9935	4127	820	,	,	,
9935	4127	821	Composition	composition	NN
9935	4127	822	of	of	IN
9935	4127	823	,	,	,
9935	4127	824	Description	description	NN
9935	4127	825	of	of	IN
9935	4127	826	,	,	,
9935	4127	827	rye	rye	NN
9935	4127	828	,	,	,
9935	4127	829	and	and	CC
9935	4127	830	millet	millet	NN
9935	4127	831	,	,	,
9935	4127	832	Building	build	VBG
9935	4127	833	a	a	DT
9935	4127	834	coal	coal	NN
9935	4127	835	fire	fire	NN
9935	4127	836	,	,	,
9935	4127	837	Buns	Buns	NNP
9935	4127	838	,	,	,
9935	4127	839	Fruit	Fruit	NNP
9935	4127	840	or	or	CC
9935	4127	841	nut	nut	NNP
9935	4127	842	,	,	,
9935	4127	843	Graham	Graham	NNP
9935	4127	844	nut	nut	NN
9935	4127	845	,	,	,
9935	4127	846	Nut	Nut	NNP
9935	4127	847	or	or	CC
9935	4127	848	fruit	fruit	NN
9935	4127	849	,	,	,
9935	4127	850	rolls	roll	NNS
9935	4127	851	,	,	,
9935	4127	852	and	and	CC
9935	4127	853	biscuits	biscuit	NNS
9935	4127	854	,	,	,
9935	4127	855	Buns	Buns	NNPS
9935	4127	856	,	,	,
9935	4127	857	Sweet	Sweet	NNP
9935	4127	858	,	,	,
9935	4127	859	Butter	Butter	NNP
9935	4127	860	,	,	,
9935	4127	861	Composition	Composition	NNP
9935	4127	862	of	of	IN
9935	4127	863	,	,	,
9935	4127	864	Composition	composition	NN
9935	4127	865	of	of	IN
9935	4127	866	peanut	peanut	NN
9935	4127	867	,	,	,
9935	4127	868	Buttered	Buttered	NNP
9935	4127	869	hominy	hominy	JJ
9935	4127	870	,	,	,
9935	4127	871	toast	toast	NN
9935	4127	872	,	,	,
9935	4127	873	Buttermilk	Buttermilk	NNP
9935	4127	874	,	,	,
9935	4127	875	Composition	composition	NN
9935	4127	876	of	of	IN
9935	4127	877	,	,	,
9935	4127	878	C	C	NNP
9935	4127	879	Cabbage	cabbage	NN
9935	4127	880	salad	salad	NN
9935	4127	881	,	,	,
9935	4127	882	-salad	-salad	JJ
9935	4127	883	dressing	dressing	NN
9935	4127	884	,	,	,
9935	4127	885	CafÃ	CafÃ	NNP
9935	4127	886	©	©	NNP
9935	4127	887	au	au	NNP
9935	4127	888	lait	lait	NNP
9935	4127	889	,	,	,
9935	4127	890	Meaning	mean	VBG
9935	4127	891	of	of	IN
9935	4127	892	,	,	,
9935	4127	893	noir	noir	NN
9935	4127	894	,	,	,
9935	4127	895	Meaning	mean	VBG
9935	4127	896	of	of	IN
9935	4127	897	,	,	,
9935	4127	898	Cake	Cake	NNP
9935	4127	899	,	,	,
9935	4127	900	Coffee	Coffee	NNP
9935	4127	901	,	,	,
9935	4127	902	Corn	Corn	NNP
9935	4127	903	,	,	,
9935	4127	904	mixers	mixer	NNS
9935	4127	905	,	,	,
9935	4127	906	Molasses	Molasses	NNP
9935	4127	907	corn	corn	NN
9935	4127	908	,	,	,
9935	4127	909	Southern	southern	JJ
9935	4127	910	corn	corn	NN
9935	4127	911	,	,	,
9935	4127	912	Cakes	Cakes	NNPS
9935	4127	913	,	,	,
9935	4127	914	Buckwheat	Buckwheat	NNP
9935	4127	915	,	,	,
9935	4127	916	Corn	corn	NN
9935	4127	917	griddle	griddle	NN
9935	4127	918	,	,	,
9935	4127	919	Griddle	Griddle	NNP
9935	4127	920	,	,	,
9935	4127	921	Procedure	Procedure	NNP
9935	4127	922	in	in	IN
9935	4127	923	baking	bake	VBG
9935	4127	924	griddle	griddle	NN
9935	4127	925	,	,	,
9935	4127	926	Rice	Rice	NNP
9935	4127	927	griddle	griddle	NN
9935	4127	928	,	,	,
9935	4127	929	Calorie	calorie	NN
9935	4127	930	,	,	,
9935	4127	931	or	or	CC
9935	4127	932	calory	calory	JJ
9935	4127	933	,	,	,
9935	4127	934	Definition	definition	NN
9935	4127	935	of	of	IN
9935	4127	936	,	,	,
9935	4127	937	CanapÃ	CanapÃ	NNP
9935	4127	938	©	©	NNP
9935	4127	939	s	s	NNP
9935	4127	940	,	,	,
9935	4127	941	Meaning	Meaning	NNP
9935	4127	942	of	of	IN
9935	4127	943	,	,	,
9935	4127	944	Canard	Canard	NNP
9935	4127	945	,	,	,
9935	4127	946	Meaning	meaning	NN
9935	4127	947	of	of	IN
9935	4127	948	,	,	,
9935	4127	949	Candy	Candy	NNP
9935	4127	950	,	,	,
9935	4127	951	Composition	Composition	NNP
9935	4127	952	of	of	IN
9935	4127	953	stick	stick	NN
9935	4127	954	,	,	,
9935	4127	955	Canned	canned	JJ
9935	4127	956	fruit	fruit	NN
9935	4127	957	,	,	,
9935	4127	958	Composition	composition	NN
9935	4127	959	of	of	IN
9935	4127	960	,	,	,
9935	4127	961	Canning	Canning	NNP
9935	4127	962	of	of	IN
9935	4127	963	foods	food	NNS
9935	4127	964	,	,	,
9935	4127	965	Capers	Capers	NNPS
9935	4127	966	,	,	,
9935	4127	967	Meaning	mean	VBG
9935	4127	968	of	of	IN
9935	4127	969	,	,	,
9935	4127	970	Capon	Capon	NNP
9935	4127	971	,	,	,
9935	4127	972	Meaning	Meaning	NNP
9935	4127	973	of	of	IN
9935	4127	974	,	,	,
9935	4127	975	Caramel	Caramel	NNP
9935	4127	976	,	,	,
9935	4127	977	Meaning	mean	VBG
9935	4127	978	of	of	IN
9935	4127	979	,	,	,
9935	4127	980	Carbohydrates	Carbohydrates	NNPS
9935	4127	981	,	,	,
9935	4127	982	Composition	Composition	NNP
9935	4127	983	of	of	IN
9935	4127	984	,	,	,
9935	4127	985	Elements	Elements	NNPS
9935	4127	986	in	in	IN
9935	4127	987	,	,	,
9935	4127	988	in	in	IN
9935	4127	989	cereals	cereal	NNS
9935	4127	990	,	,	,
9935	4127	991	Carbon	Carbon	NNP
9935	4127	992	,	,	,
9935	4127	993	Carbonic	Carbonic	NNP
9935	4127	994	-	-	HYPH
9935	4127	995	acid	acid	NN
9935	4127	996	,	,	,
9935	4127	997	or	or	CC
9935	4127	998	carbon	carbon	NN
9935	4127	999	-	-	HYPH
9935	4127	1000	dioxide	dioxide	NN
9935	4127	1001	,	,	,
9935	4127	1002	gas	gas	NN
9935	4127	1003	,	,	,
9935	4127	1004	Card	Card	NNP
9935	4127	1005	,	,	,
9935	4127	1006	Explanation	Explanation	NNP
9935	4127	1007	of	of	IN
9935	4127	1008	score	score	NN
9935	4127	1009	,	,	,
9935	4127	1010	Care	care	NN
9935	4127	1011	of	of	IN
9935	4127	1012	bread	bread	NN
9935	4127	1013	after	after	IN
9935	4127	1014	baking	baking	NN
9935	4127	1015	,	,	,
9935	4127	1016	of	of	IN
9935	4127	1017	bread	bread	NN
9935	4127	1018	in	in	IN
9935	4127	1019	oven	oven	NNP
9935	4127	1020	,	,	,
9935	4127	1021	of	of	IN
9935	4127	1022	cereals	cereal	NNS
9935	4127	1023	,	,	,
9935	4127	1024	of	of	IN
9935	4127	1025	flour	flour	NN
9935	4127	1026	,	,	,
9935	4127	1027	of	of	IN
9935	4127	1028	food	food	NN
9935	4127	1029	,	,	,
9935	4127	1030	of	of	IN
9935	4127	1031	food	food	NN
9935	4127	1032	in	in	IN
9935	4127	1033	refrigerator	refrigerator	NN
9935	4127	1034	,	,	,
9935	4127	1035	of	of	IN
9935	4127	1036	food	food	NN
9935	4127	1037	,	,	,
9935	4127	1038	Methods	Methods	NNPS
9935	4127	1039	of	of	IN
9935	4127	1040	,	,	,
9935	4127	1041	of	of	IN
9935	4127	1042	the	the	DT
9935	4127	1043	refrigerator	refrigerator	NN
9935	4127	1044	,	,	,
9935	4127	1045	of	of	IN
9935	4127	1046	the	the	DT
9935	4127	1047	rising	rise	VBG
9935	4127	1048	bread	bread	NN
9935	4127	1049	dough	dough	NN
9935	4127	1050	,	,	,
9935	4127	1051	Carolina	Carolina	NNP
9935	4127	1052	rice	rice	NN
9935	4127	1053	,	,	,
9935	4127	1054	Casein	Casein	NNP
9935	4127	1055	,	,	,
9935	4127	1056	Effect	Effect	NNP
9935	4127	1057	of	of	IN
9935	4127	1058	cooking	cook	VBG
9935	4127	1059	on	on	RP
9935	4127	1060	,	,	,
9935	4127	1061	Casserole	Casserole	NNP
9935	4127	1062	,	,	,
9935	4127	1063	Definition	Definition	NNP
9935	4127	1064	of	of	IN
9935	4127	1065	,	,	,
9935	4127	1066	Use	Use	NNP
9935	4127	1067	of	of	IN
9935	4127	1068	,	,	,
9935	4127	1069	Celery	Celery	NNP
9935	4127	1070	,	,	,
9935	4127	1071	Composition	composition	NN
9935	4127	1072	of	of	IN
9935	4127	1073	,	,	,
9935	4127	1074	Cellars	Cellars	NNPS
9935	4127	1075	,	,	,
9935	4127	1076	Storing	store	VBG
9935	4127	1077	food	food	NN
9935	4127	1078	in	in	RP
9935	4127	1079	,	,	,
9935	4127	1080	Cellulose	Cellulose	NNP
9935	4127	1081	,	,	,
9935	4127	1082	Cooking	Cooking	NNP
9935	4127	1083	foods	food	VBZ
9935	4127	1084	containing	contain	VBG
9935	4127	1085	,	,	,
9935	4127	1086	Definition	Definition	NNP
9935	4127	1087	of	of	IN
9935	4127	1088	,	,	,
9935	4127	1089	in	in	IN
9935	4127	1090	cereals	cereal	NNS
9935	4127	1091	,	,	,
9935	4127	1092	in	in	IN
9935	4127	1093	the	the	DT
9935	4127	1094	diet	diet	NN
9935	4127	1095	,	,	,
9935	4127	1096	Place	Place	NNP
9935	4127	1097	of	of	IN
9935	4127	1098	,	,	,
9935	4127	1099	Cereal	cereal	NN
9935	4127	1100	flakes	flake	NNS
9935	4127	1101	,	,	,
9935	4127	1102	products	product	NNS
9935	4127	1103	,	,	,
9935	4127	1104	selection	selection	NN
9935	4127	1105	,	,	,
9935	4127	1106	Factors	factor	NNS
9935	4127	1107	that	that	WDT
9935	4127	1108	govern	govern	VBP
9935	4127	1109	,	,	,
9935	4127	1110	Setting	set	VBG
9935	4127	1111	a	a	DT
9935	4127	1112	,	,	,
9935	4127	1113	Cereals	Cereals	NNP
9935	4127	1114	,	,	,
9935	4127	1115	Abundance	abundance	NN
9935	4127	1116	of	of	IN
9935	4127	1117	production	production	NN
9935	4127	1118	of	of	IN
9935	4127	1119	,	,	,
9935	4127	1120	as	as	IN
9935	4127	1121	a	a	DT
9935	4127	1122	food	food	NN
9935	4127	1123	,	,	,
9935	4127	1124	Browning	browning	NN
9935	4127	1125	,	,	,
9935	4127	1126	or	or	CC
9935	4127	1127	toasting	toasting	NN
9935	4127	1128	,	,	,
9935	4127	1129	of	of	IN
9935	4127	1130	,	,	,
9935	4127	1131	by	by	IN
9935	4127	1132	boiling	boil	VBG
9935	4127	1133	,	,	,
9935	4127	1134	Cooking	Cooking	NNP
9935	4127	1135	,	,	,
9935	4127	1136	by	by	IN
9935	4127	1137	dry	dry	JJ
9935	4127	1138	heat	heat	NN
9935	4127	1139	,	,	,
9935	4127	1140	Cooking	Cooking	NNP
9935	4127	1141	,	,	,
9935	4127	1142	Carbohydrates	Carbohydrates	NNP
9935	4127	1143	in	in	RP
9935	4127	1144	,	,	,
9935	4127	1145	Care	care	NN
9935	4127	1146	of	of	IN
9935	4127	1147	,	,	,
9935	4127	1148	Cellulose	Cellulose	NNP
9935	4127	1149	in	in	IN
9935	4127	1150	,	,	,
9935	4127	1151	Composition	composition	NN
9935	4127	1152	of	of	IN
9935	4127	1153	,	,	,
9935	4127	1154	Economic	economic	JJ
9935	4127	1155	value	value	NN
9935	4127	1156	of	of	IN
9935	4127	1157	,	,	,
9935	4127	1158	Fat	fat	JJ
9935	4127	1159	in	in	IN
9935	4127	1160	,	,	,
9935	4127	1161	for	for	IN
9935	4127	1162	the	the	DT
9935	4127	1163	table	table	NN
9935	4127	1164	,	,	,
9935	4127	1165	Preparation	Preparation	NNP
9935	4127	1166	of	of	IN
9935	4127	1167	,	,	,
9935	4127	1168	Left	leave	VBN
9935	4127	1169	-	-	HYPH
9935	4127	1170	over	over	RP
9935	4127	1171	wheat	wheat	NN
9935	4127	1172	,	,	,
9935	4127	1173	Methods	Methods	NNPS
9935	4127	1174	of	of	IN
9935	4127	1175	cooking	cooking	NN
9935	4127	1176	,	,	,
9935	4127	1177	Mineral	Mineral	NNP
9935	4127	1178	matter	matter	NN
9935	4127	1179	in	in	RB
9935	4127	1180	,	,	,
9935	4127	1181	Origin	Origin	NNP
9935	4127	1182	of	of	IN
9935	4127	1183	,	,	,
9935	4127	1184	Points	Points	NNPS
9935	4127	1185	to	to	TO
9935	4127	1186	observe	observe	VB
9935	4127	1187	in	in	IN
9935	4127	1188	cooking	cooking	NN
9935	4127	1189	,	,	,
9935	4127	1190	Preparation	Preparation	NNP
9935	4127	1191	for	for	IN
9935	4127	1192	cooking	cooking	NN
9935	4127	1193	,	,	,
9935	4127	1194	Prepared	Prepared	NNP
9935	4127	1195	,	,	,
9935	4127	1196	or	or	CC
9935	4127	1197	ready	ready	JJ
9935	4127	1198	-	-	HYPH
9935	4127	1199	to	to	TO
9935	4127	1200	-	-	HYPH
9935	4127	1201	eat	eat	VB
9935	4127	1202	,	,	,
9935	4127	1203	Production	production	NN
9935	4127	1204	of	of	IN
9935	4127	1205	,	,	,
9935	4127	1206	Protein	protein	NN
9935	4127	1207	in	in	RB
9935	4127	1208	,	,	,
9935	4127	1209	Purpose	purpose	NN
9935	4127	1210	of	of	IN
9935	4127	1211	cooking	cooking	NN
9935	4127	1212	,	,	,
9935	4127	1213	Ready	Ready	NNP
9935	4127	1214	-	-	HYPH
9935	4127	1215	to	to	TO
9935	4127	1216	-	-	HYPH
9935	4127	1217	eat	eat	VB
9935	4127	1218	,	,	,
9935	4127	1219	Selection	Selection	NNP
9935	4127	1220	of	of	IN
9935	4127	1221	,	,	,
9935	4127	1222	Serving	serve	VBG
9935	4127	1223	,	,	,
9935	4127	1224	Table	table	NN
9935	4127	1225	showing	show	VBG
9935	4127	1226	composition	composition	NN
9935	4127	1227	of	of	IN
9935	4127	1228	,	,	,
9935	4127	1229	undergo	undergo	VBP
9935	4127	1230	in	in	IN
9935	4127	1231	cooking	cooking	NN
9935	4127	1232	,	,	,
9935	4127	1233	Changes	Changes	NNP
9935	4127	1234	,	,	,
9935	4127	1235	Uses	Uses	NNPS
9935	4127	1236	of	of	IN
9935	4127	1237	,	,	,
9935	4127	1238	Water	Water	NNP
9935	4127	1239	in	in	IN
9935	4127	1240	,	,	,
9935	4127	1241	Champignons	Champignons	NNPS
9935	4127	1242	,	,	,
9935	4127	1243	Meaning	Meaning	NNP
9935	4127	1244	of	of	IN
9935	4127	1245	,	,	,
9935	4127	1246	Chartreuse	Chartreuse	NNP
9935	4127	1247	,	,	,
9935	4127	1248	Meaning	Meaning	NNP
9935	4127	1249	of	of	IN
9935	4127	1250	,	,	,
9935	4127	1251	Cheese	Cheese	NNP
9935	4127	1252	,	,	,
9935	4127	1253	Composition	composition	NN
9935	4127	1254	of	of	IN
9935	4127	1255	cottage	cottage	NN
9935	4127	1256	,	,	,
9935	4127	1257	Composition	composition	NN
9935	4127	1258	of	of	IN
9935	4127	1259	cream	cream	NN
9935	4127	1260	,	,	,
9935	4127	1261	Chemical	chemical	JJ
9935	4127	1262	composition	composition	NN
9935	4127	1263	of	of	IN
9935	4127	1264	food	food	NN
9935	4127	1265	,	,	,
9935	4127	1266	leavening	leavening	NN
9935	4127	1267	,	,	,
9935	4127	1268	Chestnut	Chestnut	NNP
9935	4127	1269	coal	coal	NN
9935	4127	1270	,	,	,
9935	4127	1271	Composition	composition	NN
9935	4127	1272	of	of	IN
9935	4127	1273	,	,	,
9935	4127	1274	Chiffonade	Chiffonade	NNP
9935	4127	1275	,	,	,
9935	4127	1276	Meaning	Meaning	NNP
9935	4127	1277	of	of	IN
9935	4127	1278	,	,	,
9935	4127	1279	Chillies	Chillies	NNPS
9935	4127	1280	,	,	,
9935	4127	1281	Meaning	mean	VBG
9935	4127	1282	of	of	IN
9935	4127	1283	,	,	,
9935	4127	1284	Chives	Chives	NNPS
9935	4127	1285	,	,	,
9935	4127	1286	Meaning	mean	VBG
9935	4127	1287	of	of	IN
9935	4127	1288	,	,	,
9935	4127	1289	Chop	Chop	NNP
9935	4127	1290	,	,	,
9935	4127	1291	Composition	Composition	NNP
9935	4127	1292	of	of	IN
9935	4127	1293	lamb	lamb	NNP
9935	4127	1294	,	,	,
9935	4127	1295	Composition	Composition	NNP
9935	4127	1296	of	of	IN
9935	4127	1297	pork	pork	NN
9935	4127	1298	,	,	,
9935	4127	1299	Chopper	Chopper	NNP
9935	4127	1300	,	,	,
9935	4127	1301	Meat	Meat	NNP
9935	4127	1302	,	,	,
9935	4127	1303	Chops	Chops	NNPS
9935	4127	1304	,	,	,
9935	4127	1305	Pan	Pan	NNP
9935	4127	1306	-	-	HYPH
9935	4127	1307	broiled	broil	VBN
9935	4127	1308	,	,	,
9935	4127	1309	Chutney	Chutney	NNP
9935	4127	1310	,	,	,
9935	4127	1311	Meaning	mean	VBG
9935	4127	1312	of	of	IN
9935	4127	1313	,	,	,
9935	4127	1314	Cinnamon	Cinnamon	NNP
9935	4127	1315	rolls	roll	NNS
9935	4127	1316	,	,	,
9935	4127	1317	Citron	Citron	NNP
9935	4127	1318	,	,	,
9935	4127	1319	Clinkers	Clinkers	NNP
9935	4127	1320	,	,	,
9935	4127	1321	Coal	Coal	NNP
9935	4127	1322	and	and	CC
9935	4127	1323	coke	coke	NN
9935	4127	1324	,	,	,
9935	4127	1325	Anthracite	Anthracite	NNP
9935	4127	1326	,	,	,
9935	4127	1327	or	or	CC
9935	4127	1328	hard	hard	JJ
9935	4127	1329	,	,	,
9935	4127	1330	Bituminous	bituminous	JJ
9935	4127	1331	,	,	,
9935	4127	1332	or	or	CC
9935	4127	1333	soft	soft	JJ
9935	4127	1334	,	,	,
9935	4127	1335	Chestnut	Chestnut	NNP
9935	4127	1336	,	,	,
9935	4127	1337	Egg	Egg	NNP
9935	4127	1338	,	,	,
9935	4127	1339	fire	fire	NN
9935	4127	1340	,	,	,
9935	4127	1341	Building	build	VBG
9935	4127	1342	a	a	NN
9935	4127	1343	,	,	,
9935	4127	1344	fire	fire	NN
9935	4127	1345	,	,	,
9935	4127	1346	Building	build	VBG
9935	4127	1347	a	a	DT
9935	4127	1348	,	,	,
9935	4127	1349	Pea	Pea	NNP
9935	4127	1350	,	,	,
9935	4127	1351	Quality	Quality	NNP
9935	4127	1352	of	of	IN
9935	4127	1353	,	,	,
9935	4127	1354	Coal	Coal	NNP
9935	4127	1355	range	range	NN
9935	4127	1356	,	,	,
9935	4127	1357	Sizes	size	NNS
9935	4127	1358	of	of	IN
9935	4127	1359	,	,	,
9935	4127	1360	Stove	Stove	NNP
9935	4127	1361	,	,	,
9935	4127	1362	-stove	-stove	JJ
9935	4127	1363	dampers	damper	NNS
9935	4127	1364	,	,	,
9935	4127	1365	-stove	-stove	HYPH
9935	4127	1366	firebox	firebox	NN
9935	4127	1367	,	,	,
9935	4127	1368	stove	stove	NN
9935	4127	1369	for	for	IN
9935	4127	1370	cooking	cooking	NN
9935	4127	1371	,	,	,
9935	4127	1372	General	general	JJ
9935	4127	1373	construction	construction	NN
9935	4127	1374	of	of	IN
9935	4127	1375	,	,	,
9935	4127	1376	-stove	-stove	VB
9935	4127	1377	grate	grate	NN
9935	4127	1378	,	,	,
9935	4127	1379	stoves	stove	NNS
9935	4127	1380	and	and	CC
9935	4127	1381	their	-PRON-	PRP$
9935	4127	1382	operation	operation	NN
9935	4127	1383	,	,	,
9935	4127	1384	Varieties	variety	NNS
9935	4127	1385	of	of	IN
9935	4127	1386	,	,	,
9935	4127	1387	Cocoa	Cocoa	NNP
9935	4127	1388	,	,	,
9935	4127	1389	Coconut	Coconut	NNP
9935	4127	1390	,	,	,
9935	4127	1391	Composition	Composition	NNP
9935	4127	1392	of	of	IN
9935	4127	1393	,	,	,
9935	4127	1394	Cod	Cod	NNP
9935	4127	1395	,	,	,
9935	4127	1396	Composition	Composition	NNP
9935	4127	1397	of	of	IN
9935	4127	1398	fresh	fresh	JJ
9935	4127	1399	,	,	,
9935	4127	1400	Composition	composition	NN
9935	4127	1401	of	of	IN
9935	4127	1402	salt	salt	NN
9935	4127	1403	,	,	,
9935	4127	1404	Coffee	coffee	NN
9935	4127	1405	,	,	,
9935	4127	1406	cake	cake	NN
9935	4127	1407	,	,	,
9935	4127	1408	Coke	Coke	NNP
9935	4127	1409	,	,	,
9935	4127	1410	and	and	CC
9935	4127	1411	coal	coal	NN
9935	4127	1412	,	,	,
9935	4127	1413	Collops	Collops	NNPS
9935	4127	1414	,	,	,
9935	4127	1415	Meaning	mean	VBG
9935	4127	1416	of	of	IN
9935	4127	1417	,	,	,
9935	4127	1418	Commercial	commercial	JJ
9935	4127	1419	yeast	yeast	NN
9935	4127	1420	,	,	,
9935	4127	1421	Common	common	JJ
9935	4127	1422	labor	labor	NN
9935	4127	1423	-	-	HYPH
9935	4127	1424	saving	save	VBG
9935	4127	1425	devices	device	NNS
9935	4127	1426	,	,	,
9935	4127	1427	Composition	composition	NN
9935	4127	1428	and	and	CC
9935	4127	1429	varieties	variety	NNS
9935	4127	1430	of	of	IN
9935	4127	1431	oats	oats	NNP
9935	4127	1432	,	,	,
9935	4127	1433	of	of	IN
9935	4127	1434	apple	apple	NN
9935	4127	1435	,	,	,
9935	4127	1436	of	of	IN
9935	4127	1437	bacon	bacon	NN
9935	4127	1438	,	,	,
9935	4127	1439	of	of	IN
9935	4127	1440	banana	banana	NN
9935	4127	1441	,	,	,
9935	4127	1442	of	of	IN
9935	4127	1443	beef	beef	NN
9935	4127	1444	steak	steak	NNP
9935	4127	1445	,	,	,
9935	4127	1446	of	of	IN
9935	4127	1447	beef	beef	NN
9935	4127	1448	suet	suet	NN
9935	4127	1449	,	,	,
9935	4127	1450	of	of	IN
9935	4127	1451	buckwheat	buckwheat	NN
9935	4127	1452	,	,	,
9935	4127	1453	of	of	IN
9935	4127	1454	butter	butter	NN
9935	4127	1455	,	,	,
9935	4127	1456	of	of	IN
9935	4127	1457	buttermilk	buttermilk	NN
9935	4127	1458	,	,	,
9935	4127	1459	of	of	IN
9935	4127	1460	canned	can	VBN
9935	4127	1461	fruit	fruit	NN
9935	4127	1462	,	,	,
9935	4127	1463	of	of	IN
9935	4127	1464	carbohydrates	carbohydrate	NNS
9935	4127	1465	,	,	,
9935	4127	1466	of	of	IN
9935	4127	1467	celery	celery	NN
9935	4127	1468	,	,	,
9935	4127	1469	of	of	IN
9935	4127	1470	cereals	cereal	NNS
9935	4127	1471	,	,	,
9935	4127	1472	of	of	IN
9935	4127	1473	cereals	cereal	NNS
9935	4127	1474	,	,	,
9935	4127	1475	Table	table	NN
9935	4127	1476	showing	showing	NN
9935	4127	1477	,	,	,
9935	4127	1478	of	of	IN
9935	4127	1479	chestnut	chestnut	NN
9935	4127	1480	,	,	,
9935	4127	1481	of	of	IN
9935	4127	1482	coconut	coconut	NN
9935	4127	1483	,	,	,
9935	4127	1484	of	of	IN
9935	4127	1485	cooked	cooked	JJ
9935	4127	1486	macaroni	macaroni	NNP
9935	4127	1487	,	,	,
9935	4127	1488	of	of	IN
9935	4127	1489	cooked	cooked	JJ
9935	4127	1490	oat	oat	NN
9935	4127	1491	breakfast	breakfast	NN
9935	4127	1492	food	food	NN
9935	4127	1493	,	,	,
9935	4127	1494	of	of	IN
9935	4127	1495	corn	corn	NN
9935	4127	1496	,	,	,
9935	4127	1497	of	of	IN
9935	4127	1498	corn	corn	NN
9935	4127	1499	bread	bread	NN
9935	4127	1500	,	,	,
9935	4127	1501	of	of	IN
9935	4127	1502	cottage	cottage	NN
9935	4127	1503	cheese	cheese	NN
9935	4127	1504	,	,	,
9935	4127	1505	of	of	IN
9935	4127	1506	cream	cream	NN
9935	4127	1507	,	,	,
9935	4127	1508	of	of	IN
9935	4127	1509	cream	cream	NN
9935	4127	1510	cheese	cheese	NN
9935	4127	1511	,	,	,
9935	4127	1512	of	of	IN
9935	4127	1513	dried	dry	VBN
9935	4127	1514	beef	beef	NN
9935	4127	1515	,	,	,
9935	4127	1516	of	of	IN
9935	4127	1517	dried	dry	VBN
9935	4127	1518	fig	fig	NN
9935	4127	1519	,	,	,
9935	4127	1520	of	of	IN
9935	4127	1521	dry	dry	JJ
9935	4127	1522	navy	navy	NNP
9935	4127	1523	bean	bean	NN
9935	4127	1524	,	,	,
9935	4127	1525	of	of	IN
9935	4127	1526	egg	egg	NN
9935	4127	1527	white	white	NNP
9935	4127	1528	and	and	CC
9935	4127	1529	yolk	yolk	NNP
9935	4127	1530	,	,	,
9935	4127	1531	of	of	IN
9935	4127	1532	food	food	NN
9935	4127	1533	,	,	,
9935	4127	1534	Chemical	Chemical	NNP
9935	4127	1535	,	,	,
9935	4127	1536	of	of	IN
9935	4127	1537	food	food	NN
9935	4127	1538	materials	material	NNS
9935	4127	1539	,	,	,
9935	4127	1540	of	of	IN
9935	4127	1541	fresh	fresh	JJ
9935	4127	1542	cod	cod	NN
9935	4127	1543	,	,	,
9935	4127	1544	of	of	IN
9935	4127	1545	fresh	fresh	JJ
9935	4127	1546	shelled	shelled	JJ
9935	4127	1547	bean	bean	NN
9935	4127	1548	,	,	,
9935	4127	1549	of	of	IN
9935	4127	1550	fruit	fruit	NN
9935	4127	1551	jelly	jelly	NNP
9935	4127	1552	,	,	,
9935	4127	1553	of	of	IN
9935	4127	1554	grape	grape	NN
9935	4127	1555	juice	juice	NN
9935	4127	1556	,	,	,
9935	4127	1557	of	of	IN
9935	4127	1558	grapes	grape	NNS
9935	4127	1559	,	,	,
9935	4127	1560	of	of	IN
9935	4127	1561	green	green	JJ
9935	4127	1562	corn	corn	NN
9935	4127	1563	,	,	,
9935	4127	1564	of	of	IN
9935	4127	1565	green	green	JJ
9935	4127	1566	string	string	NN
9935	4127	1567	bean	bean	NN
9935	4127	1568	,	,	,
9935	4127	1569	of	of	IN
9935	4127	1570	honey	honey	NN
9935	4127	1571	,	,	,
9935	4127	1572	of	of	IN
9935	4127	1573	Italian	italian	JJ
9935	4127	1574	pastes	paste	NNS
9935	4127	1575	,	,	,
9935	4127	1576	of	of	IN
9935	4127	1577	lamb	lamb	NNP
9935	4127	1578	chop	chop	NNP
9935	4127	1579	,	,	,
9935	4127	1580	of	of	IN
9935	4127	1581	lard	lard	NN
9935	4127	1582	,	,	,
9935	4127	1583	of	of	IN
9935	4127	1584	mackerel	mackerel	NN
9935	4127	1585	,	,	,
9935	4127	1586	of	of	IN
9935	4127	1587	maple	maple	NN
9935	4127	1588	sugar	sugar	NN
9935	4127	1589	,	,	,
9935	4127	1590	of	of	IN
9935	4127	1591	molasses	molasse	NNS
9935	4127	1592	,	,	,
9935	4127	1593	of	of	IN
9935	4127	1594	oats	oats	NNP
9935	4127	1595	,	,	,
9935	4127	1596	of	of	IN
9935	4127	1597	olive	olive	NN
9935	4127	1598	oil	oil	NN
9935	4127	1599	,	,	,
9935	4127	1600	of	of	IN
9935	4127	1601	onion	onion	NN
9935	4127	1602	,	,	,
9935	4127	1603	of	of	IN
9935	4127	1604	oyster	oyster	NN
9935	4127	1605	,	,	,
9935	4127	1606	of	of	IN
9935	4127	1607	parsnip	parsnip	NN
9935	4127	1608	,	,	,
9935	4127	1609	of	of	IN
9935	4127	1610	peanut	peanut	NN
9935	4127	1611	,	,	,
9935	4127	1612	of	of	IN
9935	4127	1613	peanut	peanut	NN
9935	4127	1614	butter	butter	NN
9935	4127	1615	,	,	,
9935	4127	1616	of	of	IN
9935	4127	1617	pork	pork	NN
9935	4127	1618	chop	chop	NN
9935	4127	1619	,	,	,
9935	4127	1620	of	of	IN
9935	4127	1621	potato	potato	NN
9935	4127	1622	,	,	,
9935	4127	1623	of	of	IN
9935	4127	1624	raisins	raisin	NNS
9935	4127	1625	,	,	,
9935	4127	1626	of	of	IN
9935	4127	1627	rice	rice	NN
9935	4127	1628	,	,	,
9935	4127	1629	of	of	IN
9935	4127	1630	rye	rye	NN
9935	4127	1631	,	,	,
9935	4127	1632	of	of	IN
9935	4127	1633	rye	rye	NN
9935	4127	1634	bread	bread	NN
9935	4127	1635	,	,	,
9935	4127	1636	of	of	IN
9935	4127	1637	salt	salt	NN
9935	4127	1638	cod	cod	NN
9935	4127	1639	,	,	,
9935	4127	1640	of	of	IN
9935	4127	1641	skim	skim	NN
9935	4127	1642	milk	milk	NN
9935	4127	1643	,	,	,
9935	4127	1644	of	of	IN
9935	4127	1645	smoked	smoke	VBN
9935	4127	1646	ham	ham	NNP
9935	4127	1647	,	,	,
9935	4127	1648	of	of	IN
9935	4127	1649	smoked	smoke	VBN
9935	4127	1650	herring	herring	NN
9935	4127	1651	,	,	,
9935	4127	1652	of	of	IN
9935	4127	1653	stick	stick	NN
9935	4127	1654	candy	candy	NN
9935	4127	1655	,	,	,
9935	4127	1656	of	of	IN
9935	4127	1657	strawberry	strawberry	NNP
9935	4127	1658	,	,	,
9935	4127	1659	of	of	IN
9935	4127	1660	sugar	sugar	NN
9935	4127	1661	,	,	,
9935	4127	1662	of	of	IN
9935	4127	1663	toasted	toast	VBN
9935	4127	1664	bread	bread	NN
9935	4127	1665	,	,	,
9935	4127	1666	of	of	IN
9935	4127	1667	walnut	walnut	NNP
9935	4127	1668	,	,	,
9935	4127	1669	of	of	IN
9935	4127	1670	wheat	wheat	NN
9935	4127	1671	,	,	,
9935	4127	1672	of	of	IN
9935	4127	1673	white	white	NNP
9935	4127	1674	and	and	CC
9935	4127	1675	yolk	yolk	NNP
9935	4127	1676	of	of	IN
9935	4127	1677	egg	egg	NN
9935	4127	1678	,	,	,
9935	4127	1679	of	of	IN
9935	4127	1680	whole	whole	JJ
9935	4127	1681	egg	egg	NN
9935	4127	1682	,	,	,
9935	4127	1683	of	of	IN
9935	4127	1684	whole	whole	JJ
9935	4127	1685	milk	milk	NN
9935	4127	1686	,	,	,
9935	4127	1687	of	of	IN
9935	4127	1688	whole	whole	JJ
9935	4127	1689	wheat	wheat	NN
9935	4127	1690	bread	bread	NN
9935	4127	1691	,	,	,
9935	4127	1692	Compote	Compote	NNP
9935	4127	1693	,	,	,
9935	4127	1694	Meaning	mean	VBG
9935	4127	1695	of	of	IN
9935	4127	1696	,	,	,
9935	4127	1697	Compressed	compress	VBN
9935	4127	1698	yeast	yeast	NN
9935	4127	1699	,	,	,
9935	4127	1700	Constituents	Constituents	NNP
9935	4127	1701	,	,	,
9935	4127	1702	Food	Food	NNP
9935	4127	1703	principles	principle	NNS
9935	4127	1704	,	,	,
9935	4127	1705	or	or	CC
9935	4127	1706	,	,	,
9935	4127	1707	Conveying	convey	VBG
9935	4127	1708	heat	heat	NN
9935	4127	1709	to	to	IN
9935	4127	1710	food	food	NN
9935	4127	1711	,	,	,
9935	4127	1712	Methods	Methods	NNPS
9935	4127	1713	of	of	IN
9935	4127	1714	,	,	,
9935	4127	1715	Cooker	Cooker	NNP
9935	4127	1716	,	,	,
9935	4127	1717	Cooking	Cooking	NNP
9935	4127	1718	cereals	cereal	NNS
9935	4127	1719	in	in	IN
9935	4127	1720	fireless	fireless	NN
9935	4127	1721	,	,	,
9935	4127	1722	Fireless	Fireless	NNP
9935	4127	1723	,	,	,
9935	4127	1724	Cookery	Cookery	NNP
9935	4127	1725	,	,	,
9935	4127	1726	Meaning	mean	VBG
9935	4127	1727	of	of	IN
9935	4127	1728	,	,	,
9935	4127	1729	Terms	term	NNS
9935	4127	1730	used	use	VBD
9935	4127	1731	in	in	IN
9935	4127	1732	,	,	,
9935	4127	1733	time	time	NN
9935	4127	1734	table	table	NN
9935	4127	1735	,	,	,
9935	4127	1736	Cooking	Cooking	NNP
9935	4127	1737	cereals	cereal	NNS
9935	4127	1738	by	by	IN
9935	4127	1739	boiling	boil	VBG
9935	4127	1740	,	,	,
9935	4127	1741	cereals	cereal	NNS
9935	4127	1742	in	in	IN
9935	4127	1743	double	double	JJ
9935	4127	1744	boiler	boiler	NN
9935	4127	1745	,	,	,
9935	4127	1746	cereals	cereal	NNS
9935	4127	1747	in	in	IN
9935	4127	1748	fireless	fireless	NN
9935	4127	1749	cooker	cooker	NN
9935	4127	1750	,	,	,
9935	4127	1751	cereals	cereal	NNS
9935	4127	1752	,	,	,
9935	4127	1753	Methods	method	NNS
9935	4127	1754	of	of	IN
9935	4127	1755	,	,	,
9935	4127	1756	cereals	cereal	NNS
9935	4127	1757	,	,	,
9935	4127	1758	Points	Points	NNPS
9935	4127	1759	to	to	TO
9935	4127	1760	observe	observe	VB
9935	4127	1761	in	in	RB
9935	4127	1762	,	,	,
9935	4127	1763	cereals	cereal	NNS
9935	4127	1764	,	,	,
9935	4127	1765	Preparation	Preparation	NNP
9935	4127	1766	for	for	IN
9935	4127	1767	,	,	,
9935	4127	1768	cereals	cereal	NNS
9935	4127	1769	,	,	,
9935	4127	1770	Purpose	Purpose	NNP
9935	4127	1771	of	of	IN
9935	4127	1772	,	,	,
9935	4127	1773	cereals	cereal	NNS
9935	4127	1774	with	with	IN
9935	4127	1775	dry	dry	JJ
9935	4127	1776	heat	heat	NN
9935	4127	1777	,	,	,
9935	4127	1778	food	food	NN
9935	4127	1779	,	,	,
9935	4127	1780	Reasons	reason	NNS
9935	4127	1781	for	for	IN
9935	4127	1782	,	,	,
9935	4127	1783	foods	food	NNS
9935	4127	1784	,	,	,
9935	4127	1785	Importance	Importance	NNP
9935	4127	1786	of	of	IN
9935	4127	1787	,	,	,
9935	4127	1788	foods	food	NNS
9935	4127	1789	,	,	,
9935	4127	1790	Table	table	NN
9935	4127	1791	for	for	IN
9935	4127	1792	,	,	,
9935	4127	1793	Getting	get	VBG
9935	4127	1794	foods	food	NNS
9935	4127	1795	ready	ready	JJ
9935	4127	1796	for	for	IN
9935	4127	1797	,	,	,
9935	4127	1798	Heat	Heat	NNP
9935	4127	1799	for	for	IN
9935	4127	1800	,	,	,
9935	4127	1801	Methods	Methods	NNPS
9935	4127	1802	of	of	IN
9935	4127	1803	,	,	,
9935	4127	1804	Methods	Methods	NNPS
9935	4127	1805	of	of	IN
9935	4127	1806	using	use	VBG
9935	4127	1807	moist	moist	JJ
9935	4127	1808	heat	heat	NN
9935	4127	1809	for	for	IN
9935	4127	1810	,	,	,
9935	4127	1811	of	of	IN
9935	4127	1812	food	food	NN
9935	4127	1813	,	,	,
9935	4127	1814	processes	process	NNS
9935	4127	1815	,	,	,
9935	4127	1816	rice	rice	NN
9935	4127	1817	,	,	,
9935	4127	1818	Japanese	japanese	JJ
9935	4127	1819	method	method	NN
9935	4127	1820	of	of	IN
9935	4127	1821	,	,	,
9935	4127	1822	rice	rice	NN
9935	4127	1823	,	,	,
9935	4127	1824	Methods	Methods	NNPS
9935	4127	1825	of	of	IN
9935	4127	1826	,	,	,
9935	4127	1827	Uses	use	NNS
9935	4127	1828	of	of	IN
9935	4127	1829	water	water	NN
9935	4127	1830	in	in	IN
9935	4127	1831	,	,	,
9935	4127	1832	Cooking	Cooking	NNP
9935	4127	1833	utensils	utensil	NNS
9935	4127	1834	,	,	,
9935	4127	1835	Aluminum	Aluminum	NNP
9935	4127	1836	,	,	,
9935	4127	1837	utensils	utensil	NNS
9935	4127	1838	,	,	,
9935	4127	1839	Copper	Copper	NNP
9935	4127	1840	,	,	,
9935	4127	1841	utensils	utensil	NNS
9935	4127	1842	,	,	,
9935	4127	1843	Earthenware	Earthenware	NNP
9935	4127	1844	,	,	,
9935	4127	1845	utensils	utensil	NNS
9935	4127	1846	,	,	,
9935	4127	1847	Enamel	Enamel	NNP
9935	4127	1848	,	,	,
9935	4127	1849	utensils	utensil	NNS
9935	4127	1850	,	,	,
9935	4127	1851	Glass	Glass	NNP
9935	4127	1852	,	,	,
9935	4127	1853	utensils	utensil	NNS
9935	4127	1854	,	,	,
9935	4127	1855	Iron	iron	NN
9935	4127	1856	and	and	CC
9935	4127	1857	steel	steel	NN
9935	4127	1858	,	,	,
9935	4127	1859	utensils	utensil	NNS
9935	4127	1860	,	,	,
9935	4127	1861	Tin	Tin	NNP
9935	4127	1862	,	,	,
9935	4127	1863	utensils	utensil	NNS
9935	4127	1864	,	,	,
9935	4127	1865	Wooden	Wooden	NNP
9935	4127	1866	,	,	,
9935	4127	1867	with	with	IN
9935	4127	1868	dry	dry	JJ
9935	4127	1869	heat	heat	NN
9935	4127	1870	,	,	,
9935	4127	1871	with	with	IN
9935	4127	1872	hot	hot	JJ
9935	4127	1873	fat	fat	NN
9935	4127	1874	,	,	,
9935	4127	1875	Copper	copper	NN
9935	4127	1876	cooking	cooking	NN
9935	4127	1877	utensils	utensil	VBZ
9935	4127	1878	,	,	,
9935	4127	1879	Coquilles	Coquilles	NNP
9935	4127	1880	,	,	,
9935	4127	1881	Meaning	mean	VBG
9935	4127	1882	of	of	IN
9935	4127	1883	,	,	,
9935	4127	1884	Corer	Corer	NNP
9935	4127	1885	,	,	,
9935	4127	1886	Apple	Apple	NNP
9935	4127	1887	,	,	,
9935	4127	1888	Corn	Corn	NNP
9935	4127	1889	bread	bread	NN
9935	4127	1890	,	,	,
9935	4127	1891	bread	bread	NN
9935	4127	1892	,	,	,
9935	4127	1893	Composition	composition	NN
9935	4127	1894	of	of	IN
9935	4127	1895	,	,	,
9935	4127	1896	cake	cake	NN
9935	4127	1897	,	,	,
9935	4127	1898	cake	cake	NN
9935	4127	1899	,	,	,
9935	4127	1900	Molasses	Molasses	NNP
9935	4127	1901	,	,	,
9935	4127	1902	-cake	-cake	NNP
9935	4127	1903	recipes	recipe	NNS
9935	4127	1904	,	,	,
9935	4127	1905	cake	cake	NN
9935	4127	1906	,	,	,
9935	4127	1907	Southern	Southern	NNP
9935	4127	1908	,	,	,
9935	4127	1909	Composition	Composition	NNP
9935	4127	1910	of	of	IN
9935	4127	1911	,	,	,
9935	4127	1912	Composition	composition	NN
9935	4127	1913	of	of	IN
9935	4127	1914	green	green	JJ
9935	4127	1915	,	,	,
9935	4127	1916	Field	Field	NNP
9935	4127	1917	,	,	,
9935	4127	1918	griddle	griddle	NN
9935	4127	1919	cakes	cake	NNS
9935	4127	1920	,	,	,
9935	4127	1921	Maize	Maize	NNP
9935	4127	1922	,	,	,
9935	4127	1923	or	or	CC
9935	4127	1924	Indian	indian	JJ
9935	4127	1925	,	,	,
9935	4127	1926	meal	meal	NN
9935	4127	1927	,	,	,
9935	4127	1928	-meal	-meal	NNP
9935	4127	1929	croquettes	croquette	NNS
9935	4127	1930	,	,	,
9935	4127	1931	-meal	-meal	JJ
9935	4127	1932	muffins	muffin	NNS
9935	4127	1933	,	,	,
9935	4127	1934	-meal	-meal	HYPH
9935	4127	1935	mush	mush	NN
9935	4127	1936	,	,	,
9935	4127	1937	-meal	-meal	NN
9935	4127	1938	mush	mush	NN
9935	4127	1939	,	,	,
9935	4127	1940	Left	left	NN
9935	4127	1941	-	-	HYPH
9935	4127	1942	over	over	RP
9935	4127	1943	,	,	,
9935	4127	1944	meal	meal	NN
9935	4127	1945	,	,	,
9935	4127	1946	Recipes	Recipes	NNPS
9935	4127	1947	for	for	IN
9935	4127	1948	,	,	,
9935	4127	1949	Pop	pop	NN
9935	4127	1950	,	,	,
9935	4127	1951	Sweet	Sweet	NNP
9935	4127	1952	,	,	,
9935	4127	1953	Cottage	cottage	NN
9935	4127	1954	cheese	cheese	NN
9935	4127	1955	,	,	,
9935	4127	1956	Composition	composition	NN
9935	4127	1957	of	of	IN
9935	4127	1958	,	,	,
9935	4127	1959	Cracked	cracked	JJ
9935	4127	1960	wheat	wheat	NN
9935	4127	1961	,	,	,
9935	4127	1962	Cream	Cream	NNP
9935	4127	1963	cheese	cheese	NN
9935	4127	1964	,	,	,
9935	4127	1965	Composition	composition	NN
9935	4127	1966	of	of	IN
9935	4127	1967	,	,	,
9935	4127	1968	Composition	composition	NN
9935	4127	1969	of	of	IN
9935	4127	1970	,	,	,
9935	4127	1971	of	of	IN
9935	4127	1972	tartar	tartar	NN
9935	4127	1973	and	and	CC
9935	4127	1974	soda	soda	NN
9935	4127	1975	,	,	,
9935	4127	1976	of	of	IN
9935	4127	1977	wheat	wheat	NN
9935	4127	1978	,	,	,
9935	4127	1979	of	of	IN
9935	4127	1980	wheat	wheat	NN
9935	4127	1981	with	with	IN
9935	4127	1982	dates	date	NNS
9935	4127	1983	,	,	,
9935	4127	1984	sauce	sauce	NN
9935	4127	1985	,	,	,
9935	4127	1986	Creamed	Creamed	NNP
9935	4127	1987	hominy	hominy	NNP
9935	4127	1988	,	,	,
9935	4127	1989	peas	pea	NNS
9935	4127	1990	,	,	,
9935	4127	1991	rice	rice	NN
9935	4127	1992	,	,	,
9935	4127	1993	Creaming	creaming	NN
9935	4127	1994	of	of	IN
9935	4127	1995	food	food	NN
9935	4127	1996	ingredients	ingredient	NNS
9935	4127	1997	,	,	,
9935	4127	1998	Croquettes	Croquettes	NNPS
9935	4127	1999	,	,	,
9935	4127	2000	Corn	corn	NN
9935	4127	2001	-	-	HYPH
9935	4127	2002	meal	meal	NN
9935	4127	2003	,	,	,
9935	4127	2004	Rolled	Rolled	NNP
9935	4127	2005	-	-	HYPH
9935	4127	2006	oats	oats	NNP
9935	4127	2007	,	,	,
9935	4127	2008	Croutons	Croutons	NNP
9935	4127	2009	,	,	,
9935	4127	2010	Meaning	mean	VBG
9935	4127	2011	of	of	IN
9935	4127	2012	,	,	,
9935	4127	2013	Cups	Cups	NNP
9935	4127	2014	,	,	,
9935	4127	2015	Measuring	Measuring	NNP
9935	4127	2016	,	,	,
9935	4127	2017	Curry	Curry	NNP
9935	4127	2018	,	,	,
9935	4127	2019	Custard	Custard	NNP
9935	4127	2020	,	,	,
9935	4127	2021	Farina	Farina	NNP
9935	4127	2022	,	,	,
9935	4127	2023	Cutting	cutting	NN
9935	4127	2024	-	-	HYPH
9935	4127	2025	in	in	NN
9935	4127	2026	of	of	IN
9935	4127	2027	food	food	NN
9935	4127	2028	ingredients	ingredient	NNS
9935	4127	2029	,	,	,
9935	4127	2030	D	D	NNP
9935	4127	2031	Dampers	Dampers	NNPS
9935	4127	2032	,	,	,
9935	4127	2033	Adjusting	adjust	VBG
9935	4127	2034	cook	cook	NN
9935	4127	2035	-	-	HYPH
9935	4127	2036	stove	stove	NN
9935	4127	2037	,	,	,
9935	4127	2038	Coal	coal	NN
9935	4127	2039	-	-	HYPH
9935	4127	2040	stove	stove	NNP
9935	4127	2041	,	,	,
9935	4127	2042	Date	date	NN
9935	4127	2043	muffins	muffin	NNS
9935	4127	2044	,	,	,
9935	4127	2045	Dates	Dates	NNPS
9935	4127	2046	,	,	,
9935	4127	2047	Cream	Cream	NNP
9935	4127	2048	of	of	IN
9935	4127	2049	wheat	wheat	NN
9935	4127	2050	with	with	IN
9935	4127	2051	,	,	,
9935	4127	2052	Graham	Graham	NNP
9935	4127	2053	mush	mush	NN
9935	4127	2054	with	with	IN
9935	4127	2055	,	,	,
9935	4127	2056	Demi	Demi	NNP
9935	4127	2057	-	-	HYPH
9935	4127	2058	tasse	tasse	NNP
9935	4127	2059	,	,	,
9935	4127	2060	Meaning	mean	VBG
9935	4127	2061	of	of	IN
9935	4127	2062	,	,	,
9935	4127	2063	Deviled	Deviled	NNP
9935	4127	2064	,	,	,
9935	4127	2065	Meaning	mean	VBG
9935	4127	2066	of	of	IN
9935	4127	2067	,	,	,
9935	4127	2068	Dextrine	Dextrine	NNP
9935	4127	2069	,	,	,
9935	4127	2070	Formation	Formation	NNP
9935	4127	2071	of	of	IN
9935	4127	2072	,	,	,
9935	4127	2073	Diet	Diet	NNP
9935	4127	2074	,	,	,
9935	4127	2075	Hot	Hot	NNP
9935	4127	2076	breads	bread	NNS
9935	4127	2077	in	in	IN
9935	4127	2078	the	the	DT
9935	4127	2079	,	,	,
9935	4127	2080	Meaning	mean	VBG
9935	4127	2081	of	of	IN
9935	4127	2082	,	,	,
9935	4127	2083	Well	well	RB
9935	4127	2084	-	-	HYPH
9935	4127	2085	balanced	balance	VBN
9935	4127	2086	,	,	,
9935	4127	2087	Dietetics	Dietetics	NNPS
9935	4127	2088	,	,	,
9935	4127	2089	Definition	Definition	NNP
9935	4127	2090	of	of	IN
9935	4127	2091	,	,	,
9935	4127	2092	Digestion	Digestion	NNP
9935	4127	2093	and	and	CC
9935	4127	2094	absorption	absorption	NN
9935	4127	2095	of	of	IN
9935	4127	2096	food	food	NN
9935	4127	2097	,	,	,
9935	4127	2098	of	of	IN
9935	4127	2099	food	food	NN
9935	4127	2100	,	,	,
9935	4127	2101	Dill	Dill	NNP
9935	4127	2102	,	,	,
9935	4127	2103	Meaning	mean	VBG
9935	4127	2104	of	of	IN
9935	4127	2105	,	,	,
9935	4127	2106	Dinner	dinner	NN
9935	4127	2107	rolls	roll	NNS
9935	4127	2108	,	,	,
9935	4127	2109	Dish	dish	NN
9935	4127	2110	-	-	HYPH
9935	4127	2111	washing	washing	NN
9935	4127	2112	machines	machine	NNS
9935	4127	2113	,	,	,
9935	4127	2114	Double	double	JJ
9935	4127	2115	boiler	boiler	NN
9935	4127	2116	,	,	,
9935	4127	2117	Cooking	Cooking	NNP
9935	4127	2118	cereals	cereal	NNS
9935	4127	2119	in	in	RB
9935	4127	2120	,	,	,
9935	4127	2121	boiler	boiler	NN
9935	4127	2122	,	,	,
9935	4127	2123	Use	Use	NNP
9935	4127	2124	of	of	IN
9935	4127	2125	,	,	,
9935	4127	2126	Dough	Dough	NNP
9935	4127	2127	,	,	,
9935	4127	2128	Kneading	Kneading	NNP
9935	4127	2129	bread	bread	NN
9935	4127	2130	,	,	,
9935	4127	2131	Making	make	VBG
9935	4127	2132	bread	bread	NN
9935	4127	2133	,	,	,
9935	4127	2134	Motions	motion	NNS
9935	4127	2135	used	use	VBN
9935	4127	2136	in	in	IN
9935	4127	2137	kneading	kneading	NN
9935	4127	2138	bread	bread	NN
9935	4127	2139	,	,	,
9935	4127	2140	Soft	Soft	NNP
9935	4127	2141	,	,	,
9935	4127	2142	Stiff	Stiff	NNP
9935	4127	2143	,	,	,
9935	4127	2144	Doughs	Doughs	NNPS
9935	4127	2145	and	and	CC
9935	4127	2146	batters	batter	NNS
9935	4127	2147	,	,	,
9935	4127	2148	Dressing	dressing	NN
9935	4127	2149	,	,	,
9935	4127	2150	Cabbage	cabbage	NN
9935	4127	2151	-	-	HYPH
9935	4127	2152	salad	salad	NN
9935	4127	2153	,	,	,
9935	4127	2154	Dried	dry	VBN
9935	4127	2155	beef	beef	NN
9935	4127	2156	,	,	,
9935	4127	2157	Composition	composition	NN
9935	4127	2158	of	of	IN
9935	4127	2159	,	,	,
9935	4127	2160	fig	fig	NN
9935	4127	2161	,	,	,
9935	4127	2162	Composition	composition	NN
9935	4127	2163	of	of	IN
9935	4127	2164	,	,	,
9935	4127	2165	Dry	Dry	NNP
9935	4127	2166	heat	heat	NN
9935	4127	2167	,	,	,
9935	4127	2168	Cooking	Cooking	NNP
9935	4127	2169	cereals	cereal	NNS
9935	4127	2170	by	by	IN
9935	4127	2171	,	,	,
9935	4127	2172	heat	heat	NN
9935	4127	2173	,	,	,
9935	4127	2174	Cooking	cook	VBG
9935	4127	2175	with	with	IN
9935	4127	2176	,	,	,
9935	4127	2177	measure	measure	NN
9935	4127	2178	,	,	,
9935	4127	2179	steaming	steaming	NN
9935	4127	2180	,	,	,
9935	4127	2181	yeast	yeast	NN
9935	4127	2182	,	,	,
9935	4127	2183	Drying	Drying	NNP
9935	4127	2184	of	of	IN
9935	4127	2185	foods	food	NNS
9935	4127	2186	,	,	,
9935	4127	2187	E	E	NNP
9935	4127	2188	Earthenware	Earthenware	NNP
9935	4127	2189	cooking	cooking	NN
9935	4127	2190	utensils	utensil	NNS
9935	4127	2191	,	,	,
9935	4127	2192	Economic	economic	JJ
9935	4127	2193	value	value	NN
9935	4127	2194	of	of	IN
9935	4127	2195	cereals	cereal	NNS
9935	4127	2196	,	,	,
9935	4127	2197	Effect	effect	NN
9935	4127	2198	of	of	IN
9935	4127	2199	boiling	boil	VBG
9935	4127	2200	on	on	IN
9935	4127	2201	foods	food	NNS
9935	4127	2202	,	,	,
9935	4127	2203	Egg	Egg	NNP
9935	4127	2204	beater	beater	NN
9935	4127	2205	,	,	,
9935	4127	2206	Rotary	Rotary	NNP
9935	4127	2207	,	,	,
9935	4127	2208	coal	coal	NN
9935	4127	2209	,	,	,
9935	4127	2210	Composition	Composition	NNP
9935	4127	2211	of	of	IN
9935	4127	2212	white	white	NNP
9935	4127	2213	and	and	CC
9935	4127	2214	yolk	yolk	NN
9935	4127	2215	of	of	IN
9935	4127	2216	,	,	,
9935	4127	2217	Composition	Composition	NNP
9935	4127	2218	of	of	IN
9935	4127	2219	whole	whole	NN
9935	4127	2220	,	,	,
9935	4127	2221	whip	whip	NN
9935	4127	2222	,	,	,
9935	4127	2223	Eggs	Eggs	NNP
9935	4127	2224	,	,	,
9935	4127	2225	Scrambled	Scrambled	NNP
9935	4127	2226	,	,	,
9935	4127	2227	Electric	electric	JJ
9935	4127	2228	meter	meter	NN
9935	4127	2229	,	,	,
9935	4127	2230	Reading	read	VBG
9935	4127	2231	an	an	DT
9935	4127	2232	,	,	,
9935	4127	2233	stoves	stove	NNS
9935	4127	2234	,	,	,
9935	4127	2235	stoves	stove	NNS
9935	4127	2236	and	and	CC
9935	4127	2237	utensils	utensil	NNS
9935	4127	2238	,	,	,
9935	4127	2239	Electricity	Electricity	NNP
9935	4127	2240	as	as	IN
9935	4127	2241	a	a	DT
9935	4127	2242	fuel	fuel	NN
9935	4127	2243	,	,	,
9935	4127	2244	Emergency	emergency	NN
9935	4127	2245	biscuits	biscuit	NNS
9935	4127	2246	,	,	,
9935	4127	2247	En	En	NNP
9935	4127	2248	coquille	coquille	NNS
9935	4127	2249	,	,	,
9935	4127	2250	Meaning	mean	VBG
9935	4127	2251	of	of	IN
9935	4127	2252	,	,	,
9935	4127	2253	Enamel	Enamel	NNP
9935	4127	2254	cooking	cooking	NN
9935	4127	2255	utensils	utensil	VBZ
9935	4127	2256	,	,	,
9935	4127	2257	Endosperm	Endosperm	NNP
9935	4127	2258	,	,	,
9935	4127	2259	Meaning	mean	VBG
9935	4127	2260	of	of	IN
9935	4127	2261	,	,	,
9935	4127	2262	EntrÃ	EntrÃ	NNP
9935	4127	2263	©	©	NNP
9935	4127	2264	es	es	NN
9935	4127	2265	,	,	,
9935	4127	2266	Equipment	Equipment	NNP
9935	4127	2267	for	for	IN
9935	4127	2268	bread	bread	NN
9935	4127	2269	making	making	NN
9935	4127	2270	,	,	,
9935	4127	2271	Convenient	Convenient	NNP
9935	4127	2272	,	,	,
9935	4127	2273	Escarole	Escarole	NNP
9935	4127	2274	,	,	,
9935	4127	2275	Meaning	mean	VBG
9935	4127	2276	of	of	IN
9935	4127	2277	,	,	,
9935	4127	2278	F	F	NNP
9935	4127	2279	Factors	Factors	NNP
9935	4127	2280	that	that	WDT
9935	4127	2281	govern	govern	VBP
9935	4127	2282	cereal	cereal	NN
9935	4127	2283	selection	selection	NN
9935	4127	2284	,	,	,
9935	4127	2285	Farce	Farce	NNP
9935	4127	2286	,	,	,
9935	4127	2287	or	or	CC
9935	4127	2288	forcemeat	forcemeat	NN
9935	4127	2289	,	,	,
9935	4127	2290	Meaning	mean	VBG
9935	4127	2291	of	of	IN
9935	4127	2292	,	,	,
9935	4127	2293	Farina	Farina	NNP
9935	4127	2294	,	,	,
9935	4127	2295	custard	custard	NN
9935	4127	2296	,	,	,
9935	4127	2297	soufflÃ	soufflÃ	NNP
9935	4127	2298	©	©	NNP
9935	4127	2299	,	,	,
9935	4127	2300	Fat	fat	NN
9935	4127	2301	and	and	CC
9935	4127	2302	milk	milk	NN
9935	4127	2303	in	in	IN
9935	4127	2304	bread	bread	NN
9935	4127	2305	,	,	,
9935	4127	2306	Cooking	cook	VBG
9935	4127	2307	with	with	IN
9935	4127	2308	hot	hot	JJ
9935	4127	2309	,	,	,
9935	4127	2310	Fat	fat	JJ
9935	4127	2311	in	in	IN
9935	4127	2312	cereals	cereal	NNS
9935	4127	2313	,	,	,
9935	4127	2314	Fats	Fats	NNPS
9935	4127	2315	,	,	,
9935	4127	2316	Ferments	Ferments	NNPS
9935	4127	2317	,	,	,
9935	4127	2318	or	or	CC
9935	4127	2319	leavening	leaven	VBG
9935	4127	2320	agents	agent	NNS
9935	4127	2321	,	,	,
9935	4127	2322	Field	field	NN
9935	4127	2323	corn	corn	NN
9935	4127	2324	,	,	,
9935	4127	2325	Fig	Fig	NNP
9935	4127	2326	,	,	,
9935	4127	2327	Composition	Composition	NNP
9935	4127	2328	of	of	IN
9935	4127	2329	dried	dry	VBN
9935	4127	2330	,	,	,
9935	4127	2331	Fillet	Fillet	NNP
9935	4127	2332	mignons	mignon	NNS
9935	4127	2333	,	,	,
9935	4127	2334	Meaning	mean	VBG
9935	4127	2335	of	of	IN
9935	4127	2336	,	,	,
9935	4127	2337	Fillets	Fillets	NNP
9935	4127	2338	,	,	,
9935	4127	2339	Meaning	mean	VBG
9935	4127	2340	of	of	IN
9935	4127	2341	,	,	,
9935	4127	2342	Firebox	Firebox	NNP
9935	4127	2343	,	,	,
9935	4127	2344	Coal	Coal	NNP
9935	4127	2345	-	-	HYPH
9935	4127	2346	stove	stove	NNP
9935	4127	2347	,	,	,
9935	4127	2348	Fireless	Fireless	NNP
9935	4127	2349	cooker	cooker	NN
9935	4127	2350	,	,	,
9935	4127	2351	cooker	cooker	NN
9935	4127	2352	,	,	,
9935	4127	2353	Cooking	Cooking	NNP
9935	4127	2354	cereals	cereal	NNS
9935	4127	2355	in	in	RB
9935	4127	2356	,	,	,
9935	4127	2357	-cooking	-cooke	VBG
9935	4127	2358	gas	gas	NN
9935	4127	2359	stoves	stove	NNS
9935	4127	2360	,	,	,
9935	4127	2361	Flour	Flour	NNP
9935	4127	2362	,	,	,
9935	4127	2363	Bakers	Bakers	NNP
9935	4127	2364	'	'	POS
9935	4127	2365	,	,	,
9935	4127	2366	Blend	Blend	NNP
9935	4127	2367	,	,	,
9935	4127	2368	Care	Care	NNP
9935	4127	2369	of	of	IN
9935	4127	2370	,	,	,
9935	4127	2371	Graham	Graham	NNP
9935	4127	2372	,	,	,
9935	4127	2373	Grains	Grains	NNP
9935	4127	2374	used	use	VBN
9935	4127	2375	for	for	IN
9935	4127	2376	,	,	,
9935	4127	2377	High	high	JJ
9935	4127	2378	-	-	HYPH
9935	4127	2379	grade	grade	NN
9935	4127	2380	patent	patent	NN
9935	4127	2381	,	,	,
9935	4127	2382	Kinds	kind	NNS
9935	4127	2383	of	of	IN
9935	4127	2384	,	,	,
9935	4127	2385	made	make	VBN
9935	4127	2386	from	from	IN
9935	4127	2387	spring	spring	NN
9935	4127	2388	or	or	CC
9935	4127	2389	hard	hard	JJ
9935	4127	2390	wheat	wheat	NN
9935	4127	2391	,	,	,
9935	4127	2392	Discussion	Discussion	NNP
9935	4127	2393	of	of	IN
9935	4127	2394	,	,	,
9935	4127	2395	Milling	Milling	NNP
9935	4127	2396	of	of	IN
9935	4127	2397	wheat	wheat	NN
9935	4127	2398	,	,	,
9935	4127	2399	Quality	Quality	NNP
9935	4127	2400	of	of	IN
9935	4127	2401	,	,	,
9935	4127	2402	Red	red	JJ
9935	4127	2403	dog	dog	NN
9935	4127	2404	,	,	,
9935	4127	2405	Rye	Rye	NNP
9935	4127	2406	,	,	,
9935	4127	2407	Scouring	Scouring	NNP
9935	4127	2408	,	,	,
9935	4127	2409	Second	second	JJ
9935	4127	2410	-	-	HYPH
9935	4127	2411	grade	grade	NN
9935	4127	2412	patent	patent	NN
9935	4127	2413	,	,	,
9935	4127	2414	Selection	Selection	NNP
9935	4127	2415	of	of	IN
9935	4127	2416	,	,	,
9935	4127	2417	Whole	whole	NN
9935	4127	2418	-	-	HYPH
9935	4127	2419	wheat	wheat	NN
9935	4127	2420	,	,	,
9935	4127	2421	Flue	Flue	NNP
9935	4127	2422	,	,	,
9935	4127	2423	Coal	coal	NN
9935	4127	2424	-	-	HYPH
9935	4127	2425	stove	stove	NNP
9935	4127	2426	,	,	,
9935	4127	2427	opening	opening	NN
9935	4127	2428	of	of	IN
9935	4127	2429	a	a	DT
9935	4127	2430	coal	coal	NN
9935	4127	2431	stove	stove	NN
9935	4127	2432	,	,	,
9935	4127	2433	Fluff	Fluff	NNP
9935	4127	2434	,	,	,
9935	4127	2435	Orange	Orange	NNP
9935	4127	2436	,	,	,
9935	4127	2437	Sauce	sauce	NN
9935	4127	2438	for	for	IN
9935	4127	2439	orange	orange	NN
9935	4127	2440	,	,	,
9935	4127	2441	Folding	fold	VBG
9935	4127	2442	of	of	IN
9935	4127	2443	food	food	NN
9935	4127	2444	ingredients	ingredient	NNS
9935	4127	2445	,	,	,
9935	4127	2446	Fondant	Fondant	NNP
9935	4127	2447	,	,	,
9935	4127	2448	Meaning	mean	VBG
9935	4127	2449	of	of	IN
9935	4127	2450	,	,	,
9935	4127	2451	Fondue	Fondue	NNP
9935	4127	2452	,	,	,
9935	4127	2453	Meaning	mean	VBG
9935	4127	2454	of	of	IN
9935	4127	2455	,	,	,
9935	4127	2456	Food	Food	NNP
9935	4127	2457	,	,	,
9935	4127	2458	Absorption	Absorption	NNP
9935	4127	2459	of	of	IN
9935	4127	2460	,	,	,
9935	4127	2461	Care	Care	NNP
9935	4127	2462	of	of	IN
9935	4127	2463	,	,	,
9935	4127	2464	Cereals	cereal	NNS
9935	4127	2465	as	as	IN
9935	4127	2466	a	a	DT
9935	4127	2467	,	,	,
9935	4127	2468	Chemical	chemical	JJ
9935	4127	2469	composition	composition	NN
9935	4127	2470	of	of	IN
9935	4127	2471	,	,	,
9935	4127	2472	Cooking	Cooking	NNP
9935	4127	2473	of	of	IN
9935	4127	2474	,	,	,
9935	4127	2475	Definition	Definition	NNP
9935	4127	2476	of	of	IN
9935	4127	2477	,	,	,
9935	4127	2478	Digestion	Digestion	NNP
9935	4127	2479	and	and	CC
9935	4127	2480	absorption	absorption	NN
9935	4127	2481	of	of	IN
9935	4127	2482	,	,	,
9935	4127	2483	Digestion	Digestion	NNP
9935	4127	2484	of	of	IN
9935	4127	2485	,	,	,
9935	4127	2486	in	in	IN
9935	4127	2487	cellars	cellar	NNS
9935	4127	2488	,	,	,
9935	4127	2489	Storing	storing	NN
9935	4127	2490	,	,	,
9935	4127	2491	ingredients	ingredient	NNS
9935	4127	2492	,	,	,
9935	4127	2493	Beating	Beating	NNP
9935	4127	2494	of	of	IN
9935	4127	2495	,	,	,
9935	4127	2496	ingredients	ingredient	NNS
9935	4127	2497	,	,	,
9935	4127	2498	Creaming	cream	VBG
9935	4127	2499	of	of	IN
9935	4127	2500	,	,	,
9935	4127	2501	ingredients	ingredient	NNS
9935	4127	2502	,	,	,
9935	4127	2503	Cutting	cutting	NN
9935	4127	2504	-	-	HYPH
9935	4127	2505	in	in	IN
9935	4127	2506	of	of	IN
9935	4127	2507	,	,	,
9935	4127	2508	ingredients	ingredient	NNS
9935	4127	2509	,	,	,
9935	4127	2510	Folding	fold	VBG
9935	4127	2511	of	of	IN
9935	4127	2512	,	,	,
9935	4127	2513	ingredients	ingredient	NNS
9935	4127	2514	,	,	,
9935	4127	2515	Mixing	mix	VBG
9935	4127	2516	of	of	IN
9935	4127	2517	,	,	,
9935	4127	2518	ingredients	ingredient	NNS
9935	4127	2519	,	,	,
9935	4127	2520	Processes	Processes	NNP
9935	4127	2521	involved	involve	VBN
9935	4127	2522	in	in	IN
9935	4127	2523	mixing	mix	VBG
9935	4127	2524	of	of	IN
9935	4127	2525	,	,	,
9935	4127	2526	ingredients	ingredient	NNS
9935	4127	2527	,	,	,
9935	4127	2528	Ricing	rice	VBG
9935	4127	2529	of	of	IN
9935	4127	2530	,	,	,
9935	4127	2531	ingredients	ingredient	NNS
9935	4127	2532	,	,	,
9935	4127	2533	Rubbing	rub	VBG
9935	4127	2534	of	of	IN
9935	4127	2535	,	,	,
9935	4127	2536	ingredients	ingredient	NNS
9935	4127	2537	,	,	,
9935	4127	2538	Sifting	sift	VBG
9935	4127	2539	of	of	IN
9935	4127	2540	,	,	,
9935	4127	2541	ingredients	ingredient	NNS
9935	4127	2542	,	,	,
9935	4127	2543	Stirring	stir	VBG
9935	4127	2544	of	of	IN
9935	4127	2545	,	,	,
9935	4127	2546	Matters	matter	NNS
9935	4127	2547	involved	involve	VBN
9935	4127	2548	in	in	IN
9935	4127	2549	right	right	JJ
9935	4127	2550	selection	selection	NN
9935	4127	2551	of	of	IN
9935	4127	2552	,	,	,
9935	4127	2553	Methods	Methods	NNPS
9935	4127	2554	of	of	IN
9935	4127	2555	caring	care	VBG
9935	4127	2556	for	for	IN
9935	4127	2557	,	,	,
9935	4127	2558	or	or	CC
9935	4127	2559	fuel	fuel	NN
9935	4127	2560	,	,	,
9935	4127	2561	value	value	NN
9935	4127	2562	,	,	,
9935	4127	2563	Food	Food	NNP
9935	4127	2564	,	,	,
9935	4127	2565	Preparation	Preparation	NNP
9935	4127	2566	of	of	IN
9935	4127	2567	,	,	,
9935	4127	2568	principles	principle	NNS
9935	4127	2569	or	or	CC
9935	4127	2570	constituents	constituent	NNS
9935	4127	2571	,	,	,
9935	4127	2572	Problem	problem	NN
9935	4127	2573	of	of	IN
9935	4127	2574	,	,	,
9935	4127	2575	Reasons	reason	NNS
9935	4127	2576	for	for	IN
9935	4127	2577	cooking	cooking	NN
9935	4127	2578	,	,	,
9935	4127	2579	Selection	Selection	NNP
9935	4127	2580	of	of	IN
9935	4127	2581	,	,	,
9935	4127	2582	substances	substance	NNS
9935	4127	2583	,	,	,
9935	4127	2584	value	value	NN
9935	4127	2585	,	,	,
9935	4127	2586	Foods	Foods	NNPS
9935	4127	2587	,	,	,
9935	4127	2588	Blanching	Blanching	NNP
9935	4127	2589	,	,	,
9935	4127	2590	Canning	Canning	NNP
9935	4127	2591	of	of	IN
9935	4127	2592	,	,	,
9935	4127	2593	Drying	Drying	NNP
9935	4127	2594	of	of	IN
9935	4127	2595	,	,	,
9935	4127	2596	for	for	IN
9935	4127	2597	cooking	cooking	NN
9935	4127	2598	,	,	,
9935	4127	2599	Preparation	Preparation	NNP
9935	4127	2600	of	of	IN
9935	4127	2601	,	,	,
9935	4127	2602	Importance	Importance	NNP
9935	4127	2603	of	of	IN
9935	4127	2604	cooking	cooking	NN
9935	4127	2605	,	,	,
9935	4127	2606	Importance	importance	NN
9935	4127	2607	of	of	IN
9935	4127	2608	variety	variety	NN
9935	4127	2609	of	of	IN
9935	4127	2610	,	,	,
9935	4127	2611	Meaning	mean	VBG
9935	4127	2612	of	of	IN
9935	4127	2613	breakfast	breakfast	NN
9935	4127	2614	,	,	,
9935	4127	2615	Storing	store	VBG
9935	4127	2616	of	of	IN
9935	4127	2617	non	non	JJ
9935	4127	2618	-	-	JJ
9935	4127	2619	perishable	perishable	JJ
9935	4127	2620	,	,	,
9935	4127	2621	Storing	storing	NN
9935	4127	2622	of	of	IN
9935	4127	2623	semiperishable	semiperishable	JJ
9935	4127	2624	,	,	,
9935	4127	2625	with	with	IN
9935	4127	2626	ice	ice	NN
9935	4127	2627	,	,	,
9935	4127	2628	Keeping	Keeping	NNP
9935	4127	2629	,	,	,
9935	4127	2630	without	without	IN
9935	4127	2631	ice	ice	NN
9935	4127	2632	,	,	,
9935	4127	2633	Keeping	Keeping	NNP
9935	4127	2634	,	,	,
9935	4127	2635	Forcemeat	Forcemeat	NNP
9935	4127	2636	,	,	,
9935	4127	2637	or	or	CC
9935	4127	2638	farce	farce	NN
9935	4127	2639	,	,	,
9935	4127	2640	Meaning	mean	VBG
9935	4127	2641	of	of	IN
9935	4127	2642	,	,	,
9935	4127	2643	FrappÃ	FrappÃ	NNPS
9935	4127	2644	©	©	NNP
9935	4127	2645	,	,	,
9935	4127	2646	Meaning	meaning	NN
9935	4127	2647	of	of	IN
9935	4127	2648	,	,	,
9935	4127	2649	French	french	JJ
9935	4127	2650	toast	toast	NN
9935	4127	2651	,	,	,
9935	4127	2652	Fricasseeing	fricasseeing	NN
9935	4127	2653	,	,	,
9935	4127	2654	Fromage	Fromage	NNP
9935	4127	2655	,	,	,
9935	4127	2656	Meaning	mean	VBG
9935	4127	2657	of	of	IN
9935	4127	2658	,	,	,
9935	4127	2659	Fruit	Fruit	NNP
9935	4127	2660	bread	bread	NN
9935	4127	2661	,	,	,
9935	4127	2662	Whole	whole	JJ
9935	4127	2663	-	-	HYPH
9935	4127	2664	wheat	wheat	NN
9935	4127	2665	,	,	,
9935	4127	2666	Composition	Composition	NNP
9935	4127	2667	of	of	IN
9935	4127	2668	canned	can	VBN
9935	4127	2669	,	,	,
9935	4127	2670	jelly	jelly	NNP
9935	4127	2671	,	,	,
9935	4127	2672	Composition	composition	NN
9935	4127	2673	of	of	IN
9935	4127	2674	,	,	,
9935	4127	2675	or	or	CC
9935	4127	2676	nut	nut	NNP
9935	4127	2677	buns	bun	NNS
9935	4127	2678	,	,	,
9935	4127	2679	Frying	Frying	NNP
9935	4127	2680	,	,	,
9935	4127	2681	Fuel	Fuel	NNP
9935	4127	2682	,	,	,
9935	4127	2683	Use	Use	NNP
9935	4127	2684	of	of	IN
9935	4127	2685	coal	coal	NN
9935	4127	2686	as	as	IN
9935	4127	2687	a	a	DT
9935	4127	2688	,	,	,
9935	4127	2689	Use	Use	NNP
9935	4127	2690	of	of	IN
9935	4127	2691	coke	coke	NN
9935	4127	2692	as	as	IN
9935	4127	2693	a	a	DT
9935	4127	2694	,	,	,
9935	4127	2695	Use	use	NN
9935	4127	2696	of	of	IN
9935	4127	2697	electricity	electricity	NN
9935	4127	2698	as	as	IN
9935	4127	2699	a	a	DT
9935	4127	2700	,	,	,
9935	4127	2701	Use	Use	NNP
9935	4127	2702	of	of	IN
9935	4127	2703	gas	gas	NN
9935	4127	2704	as	as	IN
9935	4127	2705	a	a	DT
9935	4127	2706	,	,	,
9935	4127	2707	Use	Use	NNP
9935	4127	2708	of	of	IN
9935	4127	2709	kerosene	kerosene	NN
9935	4127	2710	as	as	IN
9935	4127	2711	a	a	DT
9935	4127	2712	,	,	,
9935	4127	2713	value	value	NN
9935	4127	2714	,	,	,
9935	4127	2715	Food	food	NN
9935	4127	2716	,	,	,
9935	4127	2717	or	or	CC
9935	4127	2718	,	,	,
9935	4127	2719	Value	value	NN
9935	4127	2720	of	of	IN
9935	4127	2721	gas	gas	NN
9935	4127	2722	as	as	IN
9935	4127	2723	,	,	,
9935	4127	2724	Furnishing	furnish	VBG
9935	4127	2725	a	a	DT
9935	4127	2726	kitchen	kitchen	NN
9935	4127	2727	,	,	,
9935	4127	2728	Utensils	Utensils	NNP
9935	4127	2729	for	for	IN
9935	4127	2730	,	,	,
9935	4127	2731	G	G	NNP
9935	4127	2732	Gas	Gas	NNP
9935	4127	2733	,	,	,
9935	4127	2734	Artificial	Artificial	NNP
9935	4127	2735	,	,	,
9935	4127	2736	as	as	IN
9935	4127	2737	fuel	fuel	NN
9935	4127	2738	,	,	,
9935	4127	2739	Use	Use	NNP
9935	4127	2740	of	of	IN
9935	4127	2741	,	,	,
9935	4127	2742	as	as	IN
9935	4127	2743	fuel	fuel	NN
9935	4127	2744	,	,	,
9935	4127	2745	Value	value	NN
9935	4127	2746	of	of	IN
9935	4127	2747	,	,	,
9935	4127	2748	Carbonic	carbonic	JJ
9935	4127	2749	-	-	HYPH
9935	4127	2750	acid	acid	NN
9935	4127	2751	,	,	,
9935	4127	2752	or	or	CC
9935	4127	2753	carbon	carbon	NN
9935	4127	2754	-	-	HYPH
9935	4127	2755	dioxide	dioxide	NN
9935	4127	2756	,	,	,
9935	4127	2757	Measurement	Measurement	NNP
9935	4127	2758	of	of	IN
9935	4127	2759	,	,	,
9935	4127	2760	meter	meter	NN
9935	4127	2761	,	,	,
9935	4127	2762	meter	meter	NN
9935	4127	2763	,	,	,
9935	4127	2764	Reading	read	VBG
9935	4127	2765	a	a	DT
9935	4127	2766	,	,	,
9935	4127	2767	Natural	natural	JJ
9935	4127	2768	,	,	,
9935	4127	2769	ranges	range	NNS
9935	4127	2770	,	,	,
9935	4127	2771	Description	description	NN
9935	4127	2772	of	of	IN
9935	4127	2773	,	,	,
9935	4127	2774	stove	stove	NN
9935	4127	2775	,	,	,
9935	4127	2776	Mixer	Mixer	NNP
9935	4127	2777	of	of	IN
9935	4127	2778	a	a	DT
9935	4127	2779	,	,	,
9935	4127	2780	stove	stove	NN
9935	4127	2781	,	,	,
9935	4127	2782	Pilot	pilot	NN
9935	4127	2783	of	of	IN
9935	4127	2784	a	a	DT
9935	4127	2785	,	,	,
9935	4127	2786	stoves	stove	NNS
9935	4127	2787	and	and	CC
9935	4127	2788	their	-PRON-	PRP$
9935	4127	2789	operation	operation	NN
9935	4127	2790	,	,	,
9935	4127	2791	stoves	stove	VBZ
9935	4127	2792	,	,	,
9935	4127	2793	Fireless	Fireless	NNP
9935	4127	2794	-	-	HYPH
9935	4127	2795	cooking	cooking	NN
9935	4127	2796	,	,	,
9935	4127	2797	General	general	JJ
9935	4127	2798	proportions	proportion	NNS
9935	4127	2799	,	,	,
9935	4127	2800	Applying	apply	VBG
9935	4127	2801	knowledge	knowledge	NN
9935	4127	2802	of	of	IN
9935	4127	2803	,	,	,
9935	4127	2804	Germ	Germ	NNP
9935	4127	2805	,	,	,
9935	4127	2806	Definition	Definition	NNP
9935	4127	2807	of	of	IN
9935	4127	2808	,	,	,
9935	4127	2809	Germs	Germs	NNP
9935	4127	2810	,	,	,
9935	4127	2811	Gingerbread	Gingerbread	NNP
9935	4127	2812	,	,	,
9935	4127	2813	Soft	Soft	NNP
9935	4127	2814	,	,	,
9935	4127	2815	GlacÃ	GlacÃ	NNP
9935	4127	2816	©	©	NNP
9935	4127	2817	,	,	,
9935	4127	2818	Biscuit	Biscuit	NNP
9935	4127	2819	,	,	,
9935	4127	2820	Meaning	Meaning	NNP
9935	4127	2821	of	of	IN
9935	4127	2822	,	,	,
9935	4127	2823	Glass	Glass	NNP
9935	4127	2824	cooking	cooking	NN
9935	4127	2825	utensils	utensil	NNS
9935	4127	2826	,	,	,
9935	4127	2827	Glaze	Glaze	NNP
9935	4127	2828	,	,	,
9935	4127	2829	Meaning	mean	VBG
9935	4127	2830	of	of	IN
9935	4127	2831	,	,	,
9935	4127	2832	Gliadin	Gliadin	NNP
9935	4127	2833	,	,	,
9935	4127	2834	Glucose	Glucose	NNP
9935	4127	2835	,	,	,
9935	4127	2836	Gluten	Gluten	NNP
9935	4127	2837	,	,	,
9935	4127	2838	Glutenin	Glutenin	NNP
9935	4127	2839	,	,	,
9935	4127	2840	Goulash	Goulash	NNP
9935	4127	2841	,	,	,
9935	4127	2842	Meaning	mean	VBG
9935	4127	2843	of	of	IN
9935	4127	2844	,	,	,
9935	4127	2845	Graham	Graham	NNP
9935	4127	2846	bread	bread	NN
9935	4127	2847	,	,	,
9935	4127	2848	bread	bread	NN
9935	4127	2849	with	with	IN
9935	4127	2850	nuts	nut	NNS
9935	4127	2851	,	,	,
9935	4127	2852	flour	flour	NN
9935	4127	2853	,	,	,
9935	4127	2854	muffins	muffin	NNS
9935	4127	2855	,	,	,
9935	4127	2856	mush	mush	NN
9935	4127	2857	with	with	IN
9935	4127	2858	dates	date	NNS
9935	4127	2859	,	,	,
9935	4127	2860	nut	nut	NNP
9935	4127	2861	buns	bun	NNS
9935	4127	2862	,	,	,
9935	4127	2863	Grain	Grain	NNP
9935	4127	2864	for	for	IN
9935	4127	2865	market	market	NN
9935	4127	2866	,	,	,
9935	4127	2867	Preparation	Preparation	NNP
9935	4127	2868	of	of	IN
9935	4127	2869	,	,	,
9935	4127	2870	products	product	NNS
9935	4127	2871	,	,	,
9935	4127	2872	Table	table	NN
9935	4127	2873	of	of	IN
9935	4127	2874	,	,	,
9935	4127	2875	Structure	structure	NN
9935	4127	2876	of	of	IN
9935	4127	2877	wheat	wheat	NN
9935	4127	2878	,	,	,
9935	4127	2879	Grains	grain	NNS
9935	4127	2880	used	use	VBN
9935	4127	2881	for	for	IN
9935	4127	2882	flour	flour	NN
9935	4127	2883	,	,	,
9935	4127	2884	Grape	grape	NN
9935	4127	2885	juice	juice	NN
9935	4127	2886	,	,	,
9935	4127	2887	Composition	composition	NN
9935	4127	2888	of	of	IN
9935	4127	2889	,	,	,
9935	4127	2890	Grapes	Grapes	NNP
9935	4127	2891	,	,	,
9935	4127	2892	Composition	composition	NN
9935	4127	2893	of	of	IN
9935	4127	2894	,	,	,
9935	4127	2895	Grate	Grate	NNP
9935	4127	2896	,	,	,
9935	4127	2897	Coal	coal	NN
9935	4127	2898	-	-	HYPH
9935	4127	2899	stove	stove	NNP
9935	4127	2900	,	,	,
9935	4127	2901	Green	green	JJ
9935	4127	2902	corn	corn	NN
9935	4127	2903	,	,	,
9935	4127	2904	Composition	composition	NN
9935	4127	2905	of	of	IN
9935	4127	2906	,	,	,
9935	4127	2907	Griddle	Griddle	NNP
9935	4127	2908	-	-	HYPH
9935	4127	2909	cake	cake	NN
9935	4127	2910	recipes	recipe	NNS
9935	4127	2911	,	,	,
9935	4127	2912	cakes	cake	NNS
9935	4127	2913	,	,	,
9935	4127	2914	cakes	cake	NNS
9935	4127	2915	,	,	,
9935	4127	2916	Corn	Corn	NNP
9935	4127	2917	,	,	,
9935	4127	2918	cakes	cake	NNS
9935	4127	2919	,	,	,
9935	4127	2920	Procedure	Procedure	NNP
9935	4127	2921	in	in	IN
9935	4127	2922	baking	baking	NN
9935	4127	2923	,	,	,
9935	4127	2924	cakes	cake	NNS
9935	4127	2925	,	,	,
9935	4127	2926	Rice	Rice	NNP
9935	4127	2927	,	,	,
9935	4127	2928	cakes	cake	NNS
9935	4127	2929	,	,	,
9935	4127	2930	Sour	sour	JJ
9935	4127	2931	-	-	HYPH
9935	4127	2932	milk	milk	NN
9935	4127	2933	,	,	,
9935	4127	2934	Griddles	Griddles	NNPS
9935	4127	2935	,	,	,
9935	4127	2936	Grinder	Grinder	NNP
9935	4127	2937	,	,	,
9935	4127	2938	Grits	Grits	NNPS
9935	4127	2939	,	,	,
9935	4127	2940	Hominy	Hominy	NNP
9935	4127	2941	,	,	,
9935	4127	2942	Wheat	Wheat	NNP
9935	4127	2943	,	,	,
9935	4127	2944	Gumbo	Gumbo	NNP
9935	4127	2945	,	,	,
9935	4127	2946	Meaning	mean	VBG
9935	4127	2947	of	of	IN
9935	4127	2948	,	,	,
9935	4127	2949	H	H	NNP
9935	4127	2950	Ham	Ham	NNP
9935	4127	2951	,	,	,
9935	4127	2952	Composition	Composition	NNP
9935	4127	2953	of	of	IN
9935	4127	2954	smoked	smoke	VBN
9935	4127	2955	,	,	,
9935	4127	2956	Hard	hard	JJ
9935	4127	2957	water	water	NN
9935	4127	2958	,	,	,
9935	4127	2959	How	how	WRB
9935	4127	2960	to	to	TO
9935	4127	2961	soften	soften	VB
9935	4127	2962	,	,	,
9935	4127	2963	Haricot	Haricot	NNP
9935	4127	2964	,	,	,
9935	4127	2965	Meaning	mean	VBG
9935	4127	2966	of	of	IN
9935	4127	2967	,	,	,
9935	4127	2968	Heat	Heat	NNP
9935	4127	2969	,	,	,
9935	4127	2970	Cooking	Cooking	NNP
9935	4127	2971	cereals	cereal	NNS
9935	4127	2972	with	with	IN
9935	4127	2973	dry	dry	JJ
9935	4127	2974	,	,	,
9935	4127	2975	Cooking	Cooking	NNP
9935	4127	2976	with	with	IN
9935	4127	2977	dry	dry	JJ
9935	4127	2978	,	,	,
9935	4127	2979	for	for	IN
9935	4127	2980	cooking	cooking	NN
9935	4127	2981	,	,	,
9935	4127	2982	for	for	IN
9935	4127	2983	cooking	cooking	NN
9935	4127	2984	,	,	,
9935	4127	2985	Discussion	Discussion	NNP
9935	4127	2986	of	of	IN
9935	4127	2987	,	,	,
9935	4127	2988	Methods	Methods	NNPS
9935	4127	2989	of	of	IN
9935	4127	2990	cooking	cook	VBG
9935	4127	2991	with	with	IN
9935	4127	2992	moist	moist	NN
9935	4127	2993	,	,	,
9935	4127	2994	Herring	Herring	NNP
9935	4127	2995	,	,	,
9935	4127	2996	Composition	Composition	NNP
9935	4127	2997	of	of	IN
9935	4127	2998	smoked	smoke	VBN
9935	4127	2999	,	,	,
9935	4127	3000	High	high	JJ
9935	4127	3001	-	-	HYPH
9935	4127	3002	grade	grade	NN
9935	4127	3003	patent	patent	NN
9935	4127	3004	flour	flour	NN
9935	4127	3005	,	,	,
9935	4127	3006	Homard	Homard	NNP
9935	4127	3007	,	,	,
9935	4127	3008	Meaning	mean	VBG
9935	4127	3009	of	of	IN
9935	4127	3010	,	,	,
9935	4127	3011	Hominy	Hominy	NNP
9935	4127	3012	,	,	,
9935	4127	3013	and	and	CC
9935	4127	3014	cheese	cheese	NN
9935	4127	3015	soufflÃ	soufflÃ	NNP
9935	4127	3016	©	©	NNP
9935	4127	3017	,	,	,
9935	4127	3018	Buttered	Buttered	NNP
9935	4127	3019	,	,	,
9935	4127	3020	Creamed	Creamed	NNP
9935	4127	3021	,	,	,
9935	4127	3022	grits	grit	VBZ
9935	4127	3023	,	,	,
9935	4127	3024	Left	leave	VBN
9935	4127	3025	-	-	HYPH
9935	4127	3026	over	over	RP
9935	4127	3027	,	,	,
9935	4127	3028	Recipes	Recipes	NNPS
9935	4127	3029	for	for	IN
9935	4127	3030	,	,	,
9935	4127	3031	Honey	Honey	NNP
9935	4127	3032	,	,	,
9935	4127	3033	Composition	Composition	NNP
9935	4127	3034	of	of	IN
9935	4127	3035	,	,	,
9935	4127	3036	Hors	Hors	NNP
9935	4127	3037	-	-	HYPH
9935	4127	3038	d'oeuvres	d'oeuvres	NNP
9935	4127	3039	,	,	,
9935	4127	3040	Meaning	Meaning	NNP
9935	4127	3041	of	of	IN
9935	4127	3042	,	,	,
9935	4127	3043	Hot	hot	JJ
9935	4127	3044	bread	bread	NN
9935	4127	3045	,	,	,
9935	4127	3046	bread	bread	NN
9935	4127	3047	,	,	,
9935	4127	3048	Distinction	distinction	NN
9935	4127	3049	between	between	IN
9935	4127	3050	leavened	leavened	JJ
9935	4127	3051	and	and	CC
9935	4127	3052	,	,	,
9935	4127	3053	-bread	-bread	NN
9935	4127	3054	mixture	mixture	NN
9935	4127	3055	.	.	.
9935	4128	1	Baking	bake	VBG
9935	4128	2	the	the	DT
9935	4128	3	,	,	,
9935	4128	4	-bread	-bread	JJ
9935	4128	5	mixture	mixture	NN
9935	4128	6	,	,	,
9935	4128	7	Testing	testing	NN
9935	4128	8	of	of	IN
9935	4128	9	baked	baked	JJ
9935	4128	10	,	,	,
9935	4128	11	-bread	-bread	NN
9935	4128	12	mixture	mixture	NN
9935	4128	13	,	,	,
9935	4128	14	Preparation	Preparation	NNP
9935	4128	15	of	of	IN
9935	4128	16	,	,	,
9935	4128	17	Hot	hot	JJ
9935	4128	18	-	-	HYPH
9935	4128	19	bread	bread	NN
9935	4128	20	mixture	mixture	NN
9935	4128	21	,	,	,
9935	4128	22	Utensils	Utensils	NNP
9935	4128	23	for	for	IN
9935	4128	24	baking	bake	VBG
9935	4128	25	the	the	DT
9935	4128	26	,	,	,
9935	4128	27	-bread	-bread	JJ
9935	4128	28	mixture	mixture	NN
9935	4128	29	,	,	,
9935	4128	30	Utensils	Utensils	NNP
9935	4128	31	for	for	IN
9935	4128	32	preparing	prepare	VBG
9935	4128	33	the	the	DT
9935	4128	34	,	,	,
9935	4128	35	-bread	-bread	JJ
9935	4128	36	recipes	recipe	NNS
9935	4128	37	,	,	,
9935	4128	38	Miscellaneous	miscellaneous	JJ
9935	4128	39	,	,	,
9935	4128	40	-bread	-bread	JJ
9935	4128	41	utensils	utensil	NNS
9935	4128	42	and	and	CC
9935	4128	43	their	-PRON-	PRP$
9935	4128	44	use	use	NN
9935	4128	45	,	,	,
9935	4128	46	bread	bread	NN
9935	4128	47	,	,	,
9935	4128	48	Utilizing	utilize	VBG
9935	4128	49	left	leave	VBN
9935	4128	50	-	-	HYPH
9935	4128	51	over	over	RP
9935	4128	52	,	,	,
9935	4128	53	breads	breads	NNP
9935	4128	54	,	,	,
9935	4128	55	breads	breads	NNP
9935	4128	56	,	,	,
9935	4128	57	Baking	Baking	NNP
9935	4128	58	of	of	IN
9935	4128	59	,	,	,
9935	4128	60	breads	breads	NNP
9935	4128	61	,	,	,
9935	4128	62	Combining	combine	VBG
9935	4128	63	ingredients	ingredient	NNS
9935	4128	64	for	for	IN
9935	4128	65	,	,	,
9935	4128	66	breads	breads	NNP
9935	4128	67	,	,	,
9935	4128	68	Correct	Correct	NNP
9935	4128	69	oven	oven	JJ
9935	4128	70	temperature	temperature	NN
9935	4128	71	for	for	IN
9935	4128	72	,	,	,
9935	4128	73	breads	breads	NNP
9935	4128	74	,	,	,
9935	4128	75	Distinction	distinction	NN
9935	4128	76	between	between	IN
9935	4128	77	yeast	yeast	NN
9935	4128	78	and	and	CC
9935	4128	79	,	,	,
9935	4128	80	breads	breads	NNP
9935	4128	81	in	in	IN
9935	4128	82	the	the	DT
9935	4128	83	diet	diet	NN
9935	4128	84	,	,	,
9935	4128	85	breads	breads	NNP
9935	4128	86	,	,	,
9935	4128	87	Mixtures	Mixtures	NNPS
9935	4128	88	used	use	VBN
9935	4128	89	for	for	IN
9935	4128	90	,	,	,
9935	4128	91	breads	breads	NNP
9935	4128	92	,	,	,
9935	4128	93	Principal	principal	JJ
9935	4128	94	requirements	requirement	NNS
9935	4128	95	for	for	IN
9935	4128	96	,	,	,
9935	4128	97	breads	breads	NNP
9935	4128	98	,	,	,
9935	4128	99	Purpose	Purpose	NNP
9935	4128	100	of	of	IN
9935	4128	101	utensils	utensil	NNS
9935	4128	102	for	for	IN
9935	4128	103	making	make	VBG
9935	4128	104	,	,	,
9935	4128	105	breads	breads	NNP
9935	4128	106	,	,	,
9935	4128	107	Recipes	Recipes	NNP
9935	4128	108	for	for	IN
9935	4128	109	,	,	,
9935	4128	110	breads	breads	NNP
9935	4128	111	,	,	,
9935	4128	112	Regulating	regulate	VBG
9935	4128	113	the	the	DT
9935	4128	114	oven	oven	NN
9935	4128	115	for	for	IN
9935	4128	116	,	,	,
9935	4128	117	breads	breads	NNP
9935	4128	118	,	,	,
9935	4128	119	Requirements	Requirements	NNPS
9935	4128	120	and	and	CC
9935	4128	121	processes	process	NNS
9935	4128	122	for	for	IN
9935	4128	123	making	make	VBG
9935	4128	124	,	,	,
9935	4128	125	breads	breads	NNP
9935	4128	126	,	,	,
9935	4128	127	Serving	Serving	NNP
9935	4128	128	,	,	,
9935	4128	129	breads	bread	NNS
9935	4128	130	,	,	,
9935	4128	131	Varieties	Varieties	NNPS
9935	4128	132	of	of	IN
9935	4128	133	mixtures	mixture	NNS
9935	4128	134	and	and	CC
9935	4128	135	general	general	JJ
9935	4128	136	,	,	,
9935	4128	137	proportions	proportion	NNS
9935	4128	138	used	use	VBN
9935	4128	139	in	in	IN
9935	4128	140	,	,	,
9935	4128	141	fat	fat	NN
9935	4128	142	,	,	,
9935	4128	143	Cooking	cook	VBG
9935	4128	144	with	with	IN
9935	4128	145	,	,	,
9935	4128	146	Hotplates	Hotplates	NNP
9935	4128	147	,	,	,
9935	4128	148	Hulled	Hulled	NNP
9935	4128	149	,	,	,
9935	4128	150	or	or	CC
9935	4128	151	whole	whole	JJ
9935	4128	152	,	,	,
9935	4128	153	wheat	wheat	NN
9935	4128	154	,	,	,
9935	4128	155	wheat	wheat	NN
9935	4128	156	,	,	,
9935	4128	157	Huller	Huller	NNP
9935	4128	158	,	,	,
9935	4128	159	Berry	Berry	NNP
9935	4128	160	,	,	,
9935	4128	161	I	-PRON-	PRP
9935	4128	162	Ice	ice	VBP
9935	4128	163	,	,	,
9935	4128	164	Keeping	keep	VBG
9935	4128	165	foods	food	NNS
9935	4128	166	with	with	IN
9935	4128	167	,	,	,
9935	4128	168	Indian	indian	JJ
9935	4128	169	corn	corn	NN
9935	4128	170	,	,	,
9935	4128	171	or	or	CC
9935	4128	172	maize	maize	NN
9935	4128	173	,	,	,
9935	4128	174	Ingredients	Ingredients	NNPS
9935	4128	175	,	,	,
9935	4128	176	Beating	beat	VBG
9935	4128	177	of	of	IN
9935	4128	178	food	food	NN
9935	4128	179	,	,	,
9935	4128	180	Combining	combine	VBG
9935	4128	181	hot	hot	JJ
9935	4128	182	-	-	HYPH
9935	4128	183	bread	bread	NN
9935	4128	184	,	,	,
9935	4128	185	Creaming	cream	VBG
9935	4128	186	of	of	IN
9935	4128	187	food	food	NN
9935	4128	188	,	,	,
9935	4128	189	Cutting	cutting	NN
9935	4128	190	-	-	HYPH
9935	4128	191	in	in	NN
9935	4128	192	of	of	IN
9935	4128	193	food	food	NN
9935	4128	194	,	,	,
9935	4128	195	Folding	fold	VBG
9935	4128	196	of	of	IN
9935	4128	197	food	food	NN
9935	4128	198	,	,	,
9935	4128	199	for	for	IN
9935	4128	200	bread	bread	NN
9935	4128	201	making	making	NN
9935	4128	202	,	,	,
9935	4128	203	Mixing	mix	VBG
9935	4128	204	of	of	IN
9935	4128	205	food	food	NN
9935	4128	206	,	,	,
9935	4128	207	Preparation	Preparation	NNP
9935	4128	208	of	of	IN
9935	4128	209	hot	hot	JJ
9935	4128	210	-	-	HYPH
9935	4128	211	bread	bread	NN
9935	4128	212	,	,	,
9935	4128	213	Processes	Processes	NNP
9935	4128	214	involved	involve	VBN
9935	4128	215	in	in	IN
9935	4128	216	mixing	mix	VBG
9935	4128	217	food	food	NN
9935	4128	218	,	,	,
9935	4128	219	Quick	quick	JJ
9935	4128	220	-	-	HYPH
9935	4128	221	process	process	NN
9935	4128	222	,	,	,
9935	4128	223	sponge	sponge	JJ
9935	4128	224	method	method	NN
9935	4128	225	of	of	IN
9935	4128	226	combining	combine	VBG
9935	4128	227	bread	bread	NN
9935	4128	228	,	,	,
9935	4128	229	required	require	VBN
9935	4128	230	for	for	IN
9935	4128	231	bread	bread	NN
9935	4128	232	making	make	VBG
9935	4128	233	,	,	,
9935	4128	234	Ricing	rice	VBG
9935	4128	235	of	of	IN
9935	4128	236	food	food	NN
9935	4128	237	,	,	,
9935	4128	238	Rubbing	rub	VBG
9935	4128	239	of	of	IN
9935	4128	240	food	food	NN
9935	4128	241	,	,	,
9935	4128	242	Sifting	sift	VBG
9935	4128	243	of	of	IN
9935	4128	244	food	food	NN
9935	4128	245	,	,	,
9935	4128	246	Stirring	stir	VBG
9935	4128	247	of	of	IN
9935	4128	248	food	food	NN
9935	4128	249	,	,	,
9935	4128	250	Iron	iron	NN
9935	4128	251	and	and	CC
9935	4128	252	steel	steel	NN
9935	4128	253	cooking	cooking	NN
9935	4128	254	utensils	utensil	NNS
9935	4128	255	,	,	,
9935	4128	256	Irons	Irons	NNPS
9935	4128	257	,	,	,
9935	4128	258	Waffle	Waffle	NNP
9935	4128	259	,	,	,
9935	4128	260	Italian	italian	JJ
9935	4128	261	pastes	paste	NNS
9935	4128	262	,	,	,
9935	4128	263	pastes	paste	NNS
9935	4128	264	,	,	,
9935	4128	265	Composition	composition	NN
9935	4128	266	of	of	IN
9935	4128	267	,	,	,
9935	4128	268	pastes	paste	VBZ
9935	4128	269	,	,	,
9935	4128	270	Left	leave	VBN
9935	4128	271	-	-	HYPH
9935	4128	272	over	over	RP
9935	4128	273	,	,	,
9935	4128	274	pastes	paste	NNS
9935	4128	275	,	,	,
9935	4128	276	Preparation	Preparation	NNP
9935	4128	277	of	of	IN
9935	4128	278	,	,	,
9935	4128	279	pastes	paste	NNS
9935	4128	280	,	,	,
9935	4128	281	Recipes	Recipes	NNPS
9935	4128	282	for	for	IN
9935	4128	283	,	,	,
9935	4128	284	pastes	paste	NNS
9935	4128	285	,	,	,
9935	4128	286	Varieties	Varieties	NNPS
9935	4128	287	of	of	IN
9935	4128	288	,	,	,
9935	4128	289	Italiene	Italiene	NNP
9935	4128	290	,	,	,
9935	4128	291	Meaning	mean	VBG
9935	4128	292	of	of	IN
9935	4128	293	a	a	DT
9935	4128	294	la	la	JJ
9935	4128	295	,	,	,
9935	4128	296	Japanese	japanese	JJ
9935	4128	297	method	method	NN
9935	4128	298	of	of	IN
9935	4128	299	cooking	cooking	NN
9935	4128	300	rice	rice	NN
9935	4128	301	,	,	,
9935	4128	302	rice	rice	NN
9935	4128	303	,	,	,
9935	4128	304	JardiniÃ	JardiniÃ	NNP
9935	4128	305	©	©	NNP
9935	4128	306	re	re	IN
9935	4128	307	,	,	,
9935	4128	308	Meaning	meaning	NN
9935	4128	309	of	of	IN
9935	4128	310	,	,	,
9935	4128	311	Jelly	Jelly	NNP
9935	4128	312	,	,	,
9935	4128	313	Composition	Composition	NNP
9935	4128	314	of	of	IN
9935	4128	315	fruit	fruit	NN
9935	4128	316	,	,	,
9935	4128	317	Juice	Juice	NNP
9935	4128	318	,	,	,
9935	4128	319	Composition	Composition	NNP
9935	4128	320	of	of	IN
9935	4128	321	grape	grape	NN
9935	4128	322	,	,	,
9935	4128	323	Julienne	Julienne	NNP
9935	4128	324	,	,	,
9935	4128	325	Meaning	Meaning	NNP
9935	4128	326	of	of	IN
9935	4128	327	,	,	,
9935	4128	328	Junket	Junket	NNP
9935	4128	329	,	,	,
9935	4128	330	Meaning	mean	VBG
9935	4128	331	of	of	IN
9935	4128	332	,	,	,
9935	4128	333	K	K	NNP
9935	4128	334	Keeping	Keeping	NNP
9935	4128	335	foods	food	NNS
9935	4128	336	with	with	IN
9935	4128	337	ice	ice	NN
9935	4128	338	,	,	,
9935	4128	339	foods	food	VBZ
9935	4128	340	without	without	IN
9935	4128	341	ice	ice	NN
9935	4128	342	,	,	,
9935	4128	343	Kerosene	Kerosene	NNP
9935	4128	344	as	as	IN
9935	4128	345	a	a	DT
9935	4128	346	fuel	fuel	NN
9935	4128	347	,	,	,
9935	4128	348	Use	Use	NNP
9935	4128	349	of	of	IN
9935	4128	350	,	,	,
9935	4128	351	stoves	stove	NNS
9935	4128	352	and	and	CC
9935	4128	353	their	-PRON-	PRP$
9935	4128	354	operation	operation	NN
9935	4128	355	,	,	,
9935	4128	356	Kilowatt	Kilowatt	NNP
9935	4128	357	-	-	HYPH
9935	4128	358	hours	hour	NNS
9935	4128	359	in	in	IN
9935	4128	360	meter	meter	NN
9935	4128	361	reading	reading	NN
9935	4128	362	,	,	,
9935	4128	363	Kippered	Kippered	NNP
9935	4128	364	,	,	,
9935	4128	365	Meaning	Meaning	NNP
9935	4128	366	of	of	IN
9935	4128	367	,	,	,
9935	4128	368	Kitchen	Kitchen	NNP
9935	4128	369	,	,	,
9935	4128	370	Utensils	Utensils	NNP
9935	4128	371	for	for	IN
9935	4128	372	furnishing	furnish	VBG
9935	4128	373	a	a	DT
9935	4128	374	,	,	,
9935	4128	375	Kneading	Kneading	NNP
9935	4128	376	bread	bread	NN
9935	4128	377	dough	dough	NN
9935	4128	378	,	,	,
9935	4128	379	bread	bread	NN
9935	4128	380	dough	dough	NN
9935	4128	381	,	,	,
9935	4128	382	Motions	motion	NNS
9935	4128	383	used	use	VBN
9935	4128	384	in	in	IN
9935	4128	385	,	,	,
9935	4128	386	bread	bread	NN
9935	4128	387	dough	dough	NN
9935	4128	388	,	,	,
9935	4128	389	Purpose	purpose	NN
9935	4128	390	of	of	IN
9935	4128	391	,	,	,
9935	4128	392	L	L	NNP
9935	4128	393	Labour	Labour	NNP
9935	4128	394	-	-	HYPH
9935	4128	395	saving	save	VBG
9935	4128	396	devices	device	NNS
9935	4128	397	,	,	,
9935	4128	398	Lactose	Lactose	NNP
9935	4128	399	,	,	,
9935	4128	400	Occurrence	Occurrence	NNP
9935	4128	401	of	of	IN
9935	4128	402	,	,	,
9935	4128	403	Lamb	Lamb	NNP
9935	4128	404	chop	chop	NN
9935	4128	405	,	,	,
9935	4128	406	Composition	composition	NN
9935	4128	407	of	of	IN
9935	4128	408	,	,	,
9935	4128	409	Lard	Lard	NNP
9935	4128	410	,	,	,
9935	4128	411	Composition	Composition	NNP
9935	4128	412	of	of	IN
9935	4128	413	,	,	,
9935	4128	414	Larding	Larding	NNP
9935	4128	415	,	,	,
9935	4128	416	Meaning	mean	VBG
9935	4128	417	of	of	IN
9935	4128	418	,	,	,
9935	4128	419	Lardon	Lardon	NNP
9935	4128	420	,	,	,
9935	4128	421	Meaning	mean	VBG
9935	4128	422	of	of	IN
9935	4128	423	,	,	,
9935	4128	424	Leavened	leavened	JJ
9935	4128	425	bread	bread	NN
9935	4128	426	,	,	,
9935	4128	427	Leavening	Leavening	NNP
9935	4128	428	agents	agent	NNS
9935	4128	429	,	,	,
9935	4128	430	agents	agent	NNS
9935	4128	431	,	,	,
9935	4128	432	Classes	Classes	NNPS
9935	4128	433	of	of	IN
9935	4128	434	,	,	,
9935	4128	435	agents	agent	NNS
9935	4128	436	,	,	,
9935	4128	437	or	or	CC
9935	4128	438	ferments	ferment	NNS
9935	4128	439	,	,	,
9935	4128	440	Chemical	Chemical	NNP
9935	4128	441	,	,	,
9935	4128	442	Physical	Physical	NNP
9935	4128	443	,	,	,
9935	4128	444	Left	leave	VBN
9935	4128	445	-	-	HYPH
9935	4128	446	over	over	RP
9935	4128	447	barley	barley	NN
9935	4128	448	,	,	,
9935	4128	449	-over	-over	JJ
9935	4128	450	bread	bread	NN
9935	4128	451	,	,	,
9935	4128	452	-over	-over	HYPH
9935	4128	453	corn	corn	NN
9935	4128	454	-	-	HYPH
9935	4128	455	meal	meal	NN
9935	4128	456	mush	mush	NN
9935	4128	457	,	,	,
9935	4128	458	-over	-over	:
9935	4128	459	hominy	hominy	JJ
9935	4128	460	,	,	,
9935	4128	461	-over	-over	HYPH
9935	4128	462	hot	hot	JJ
9935	4128	463	bread	bread	NN
9935	4128	464	,	,	,
9935	4128	465	Utilizing	utilize	VBG
9935	4128	466	,	,	,
9935	4128	467	-over	-over	JJ
9935	4128	468	Italian	italian	JJ
9935	4128	469	pastes	paste	NNS
9935	4128	470	,	,	,
9935	4128	471	-over	-over	HYPH
9935	4128	472	rice	rice	NN
9935	4128	473	,	,	,
9935	4128	474	-over	-over	HYPH
9935	4128	475	rolled	roll	VBN
9935	4128	476	oats	oat	NNS
9935	4128	477	,	,	,
9935	4128	478	-over	-over	HYPH
9935	4128	479	wheat	wheat	NN
9935	4128	480	cereals	cereal	NNS
9935	4128	481	,	,	,
9935	4128	482	Legumes	Legumes	NNP
9935	4128	483	,	,	,
9935	4128	484	Meaning	mean	VBG
9935	4128	485	of	of	IN
9935	4128	486	,	,	,
9935	4128	487	Lentils	Lentils	NNP
9935	4128	488	,	,	,
9935	4128	489	Meaning	mean	VBG
9935	4128	490	of	of	IN
9935	4128	491	,	,	,
9935	4128	492	Liquid	liquid	JJ
9935	4128	493	measure	measure	NN
9935	4128	494	,	,	,
9935	4128	495	yeast	yeast	NN
9935	4128	496	,	,	,
9935	4128	497	Loaf	Loaf	NNP
9935	4128	498	,	,	,
9935	4128	499	Nut	Nut	NNP
9935	4128	500	,	,	,
9935	4128	501	Loaves	Loaves	NNP
9935	4128	502	,	,	,
9935	4128	503	Shaping	shape	VBG
9935	4128	504	the	the	DT
9935	4128	505	bread	bread	NN
9935	4128	506	dough	dough	NN
9935	4128	507	into	into	IN
9935	4128	508	,	,	,
9935	4128	509	Long	long	JJ
9935	4128	510	process	process	NN
9935	4128	511	of	of	IN
9935	4128	512	bread	bread	NN
9935	4128	513	making	making	NN
9935	4128	514	,	,	,
9935	4128	515	process	process	NN
9935	4128	516	of	of	IN
9935	4128	517	making	make	VBG
9935	4128	518	white	white	JJ
9935	4128	519	bread	bread	NN
9935	4128	520	,	,	,
9935	4128	521	-process	-process	JJ
9935	4128	522	,	,	,
9935	4128	523	sponge	sponge	JJ
9935	4128	524	method	method	NN
9935	4128	525	of	of	IN
9935	4128	526	bread	bread	NN
9935	4128	527	making	making	NN
9935	4128	528	,	,	,
9935	4128	529	-process	-process	JJ
9935	4128	530	,	,	,
9935	4128	531	straight	straight	JJ
9935	4128	532	-	-	HYPH
9935	4128	533	dough	dough	NN
9935	4128	534	method	method	NN
9935	4128	535	of	of	IN
9935	4128	536	bread	bread	NN
9935	4128	537	making	making	NN
9935	4128	538	,	,	,
9935	4128	539	Luncheon	Luncheon	NNP
9935	4128	540	menu	menu	NN
9935	4128	541	,	,	,
9935	4128	542	rolls	rolls	NNP
9935	4128	543	,	,	,
9935	4128	544	M	M	NNP
9935	4128	545	Macaroni	Macaroni	NNP
9935	4128	546	,	,	,
9935	4128	547	and	and	CC
9935	4128	548	kidney	kidney	NN
9935	4128	549	beans	bean	NNS
9935	4128	550	,	,	,
9935	4128	551	Composition	composition	NN
9935	4128	552	of	of	IN
9935	4128	553	cooked	cooked	JJ
9935	4128	554	,	,	,
9935	4128	555	Italian	italian	JJ
9935	4128	556	style	style	NN
9935	4128	557	,	,	,
9935	4128	558	with	with	IN
9935	4128	559	cheese	cheese	NN
9935	4128	560	,	,	,
9935	4128	561	with	with	IN
9935	4128	562	cheese	cheese	NN
9935	4128	563	and	and	CC
9935	4128	564	tomato	tomato	NN
9935	4128	565	,	,	,
9935	4128	566	with	with	IN
9935	4128	567	cream	cream	NN
9935	4128	568	sauce	sauce	NN
9935	4128	569	,	,	,
9935	4128	570	with	with	IN
9935	4128	571	eggs	egg	NNS
9935	4128	572	,	,	,
9935	4128	573	with	with	IN
9935	4128	574	tomato	tomato	NNP
9935	4128	575	and	and	CC
9935	4128	576	bacon	bacon	NN
9935	4128	577	,	,	,
9935	4128	578	MacÃ	MacÃ	NNP
9935	4128	579	©	©	NNP
9935	4128	580	doine	doine	NN
9935	4128	581	,	,	,
9935	4128	582	Meaning	mean	VBG
9935	4128	583	of	of	IN
9935	4128	584	,	,	,
9935	4128	585	Machines	Machines	NNPS
9935	4128	586	,	,	,
9935	4128	587	Dish	dish	NN
9935	4128	588	-	-	HYPH
9935	4128	589	washing	washing	NN
9935	4128	590	,	,	,
9935	4128	591	Mackerel	Mackerel	NNP
9935	4128	592	,	,	,
9935	4128	593	Composition	Composition	NNP
9935	4128	594	of	of	IN
9935	4128	595	,	,	,
9935	4128	596	Maize	Maize	NNP
9935	4128	597	,	,	,
9935	4128	598	Malt	Malt	NNP
9935	4128	599	sprouts	sprout	NNS
9935	4128	600	,	,	,
9935	4128	601	Maple	Maple	NNP
9935	4128	602	sugar	sugar	NN
9935	4128	603	,	,	,
9935	4128	604	Composition	composition	NN
9935	4128	605	of	of	IN
9935	4128	606	,	,	,
9935	4128	607	Marinade	Marinade	NNP
9935	4128	608	,	,	,
9935	4128	609	Meaning	Meaning	NNP
9935	4128	610	of	of	IN
9935	4128	611	,	,	,
9935	4128	612	Marinate	Marinate	NNP
9935	4128	613	,	,	,
9935	4128	614	Meaning	mean	VBG
9935	4128	615	of	of	IN
9935	4128	616	,	,	,
9935	4128	617	Market	Market	NNP
9935	4128	618	,	,	,
9935	4128	619	Preparation	Preparation	NNP
9935	4128	620	of	of	IN
9935	4128	621	grains	grain	NNS
9935	4128	622	for	for	IN
9935	4128	623	the	the	DT
9935	4128	624	,	,	,
9935	4128	625	Marrons	Marrons	NNP
9935	4128	626	,	,	,
9935	4128	627	Meaning	Meaning	NNP
9935	4128	628	of	of	IN
9935	4128	629	,	,	,
9935	4128	630	Materials	Materials	NNP
9935	4128	631	,	,	,
9935	4128	632	Proportion	proportion	NN
9935	4128	633	of	of	IN
9935	4128	634	bread	bread	NN
9935	4128	635	-	-	HYPH
9935	4128	636	making	making	NN
9935	4128	637	used	use	VBN
9935	4128	638	for	for	IN
9935	4128	639	cooking	cooking	NN
9935	4128	640	utensils	utensil	NNS
9935	4128	641	,	,	,
9935	4128	642	Matter	Matter	NNP
9935	4128	643	,	,	,
9935	4128	644	Mineral	Mineral	NNP
9935	4128	645	,	,	,
9935	4128	646	Mayonnaise	Mayonnaise	NNP
9935	4128	647	mixer	mixer	NN
9935	4128	648	,	,	,
9935	4128	649	The	the	DT
9935	4128	650	,	,	,
9935	4128	651	Meal	Meal	NNP
9935	4128	652	,	,	,
9935	4128	653	Corn	Corn	NNP
9935	4128	654	,	,	,
9935	4128	655	Recipes	Recipes	NNPS
9935	4128	656	for	for	IN
9935	4128	657	corn	corn	NN
9935	4128	658	,	,	,
9935	4128	659	Meaning	mean	VBG
9935	4128	660	of	of	IN
9935	4128	661	breakfast	breakfast	NN
9935	4128	662	foods	food	NNS
9935	4128	663	,	,	,
9935	4128	664	Measure	measure	NN
9935	4128	665	,	,	,
9935	4128	666	Dry	Dry	NNP
9935	4128	667	,	,	,
9935	4128	668	Liquid	Liquid	NNP
9935	4128	669	,	,	,
9935	4128	670	Measurement	Measurement	NNP
9935	4128	671	of	of	IN
9935	4128	672	gas	gas	NN
9935	4128	673	,	,	,
9935	4128	674	Measures	Measures	NNP
9935	4128	675	,	,	,
9935	4128	676	Abbreviations	Abbreviations	NNPS
9935	4128	677	of	of	IN
9935	4128	678	,	,	,
9935	4128	679	Measuring	Measuring	NNP
9935	4128	680	,	,	,
9935	4128	681	cups	cup	NNS
9935	4128	682	,	,	,
9935	4128	683	Precautions	Precautions	NNPS
9935	4128	684	to	to	TO
9935	4128	685	observe	observe	VB
9935	4128	686	,	,	,
9935	4128	687	spoons	spoon	NNS
9935	4128	688	,	,	,
9935	4128	689	Meat	meat	NN
9935	4128	690	chopper	chopper	NN
9935	4128	691	,	,	,
9935	4128	692	grinder	grinder	NN
9935	4128	693	,	,	,
9935	4128	694	Menu	Menu	NNP
9935	4128	695	,	,	,
9935	4128	696	Breakfast	Breakfast	NNP
9935	4128	697	,	,	,
9935	4128	698	Luncheon	Luncheon	NNP
9935	4128	699	,	,	,
9935	4128	700	Meaning	mean	VBG
9935	4128	701	of	of	IN
9935	4128	702	,	,	,
9935	4128	703	Menus	Menus	NNP
9935	4128	704	and	and	CC
9935	4128	705	recipes	recipe	NNS
9935	4128	706	,	,	,
9935	4128	707	Meringue	Meringue	NNP
9935	4128	708	,	,	,
9935	4128	709	Meaning	mean	VBG
9935	4128	710	of	of	IN
9935	4128	711	,	,	,
9935	4128	712	Meter	Meter	NNP
9935	4128	713	,	,	,
9935	4128	714	Gas	Gas	NNP
9935	4128	715	,	,	,
9935	4128	716	Reading	read	VBG
9935	4128	717	a	a	DT
9935	4128	718	gas	gas	NN
9935	4128	719	,	,	,
9935	4128	720	Reading	read	VBG
9935	4128	721	an	an	DT
9935	4128	722	electric	electric	NN
9935	4128	723	,	,	,
9935	4128	724	Meters	Meters	NNPS
9935	4128	725	,	,	,
9935	4128	726	Prepayment	Prepayment	NNP
9935	4128	727	,	,	,
9935	4128	728	Micro	Micro	NNP
9935	4128	729	-	-	HYPH
9935	4128	730	organisms	organism	NNS
9935	4128	731	,	,	,
9935	4128	732	Microbes	Microbes	NNPS
9935	4128	733	,	,	,
9935	4128	734	Milk	milk	NN
9935	4128	735	and	and	CC
9935	4128	736	fat	fat	NN
9935	4128	737	in	in	IN
9935	4128	738	bread	bread	NN
9935	4128	739	,	,	,
9935	4128	740	Composition	Composition	NNP
9935	4128	741	of	of	IN
9935	4128	742	skim	skim	NNP
9935	4128	743	,	,	,
9935	4128	744	Composition	Composition	NNP
9935	4128	745	of	of	IN
9935	4128	746	whole	whole	NN
9935	4128	747	,	,	,
9935	4128	748	Soda	Soda	NNP
9935	4128	749	and	and	CC
9935	4128	750	sour	sour	JJ
9935	4128	751	,	,	,
9935	4128	752	toast	toast	NN
9935	4128	753	,	,	,
9935	4128	754	Millet	Millet	NNP
9935	4128	755	,	,	,
9935	4128	756	buckwheat	buckwheat	NN
9935	4128	757	,	,	,
9935	4128	758	and	and	CC
9935	4128	759	rye	rye	NN
9935	4128	760	,	,	,
9935	4128	761	Description	description	NN
9935	4128	762	of	of	IN
9935	4128	763	,	,	,
9935	4128	764	Milling	Milling	NNP
9935	4128	765	of	of	IN
9935	4128	766	wheat	wheat	NN
9935	4128	767	flour	flour	NN
9935	4128	768	,	,	,
9935	4128	769	Mineral	Mineral	NNP
9935	4128	770	matter	matter	NN
9935	4128	771	,	,	,
9935	4128	772	matter	matter	NN
9935	4128	773	in	in	IN
9935	4128	774	cereals	cereal	NNS
9935	4128	775	,	,	,
9935	4128	776	salts	salt	NNS
9935	4128	777	,	,	,
9935	4128	778	salts	salt	NNS
9935	4128	779	,	,	,
9935	4128	780	Purpose	Purpose	NNP
9935	4128	781	of	of	IN
9935	4128	782	,	,	,
9935	4128	783	Miscellaneous	miscellaneous	JJ
9935	4128	784	hot	hot	JJ
9935	4128	785	-	-	HYPH
9935	4128	786	bread	bread	NN
9935	4128	787	recipes	recipe	NNS
9935	4128	788	,	,	,
9935	4128	789	Mixer	Mixer	NNP
9935	4128	790	,	,	,
9935	4128	791	Gas	gas	NN
9935	4128	792	-	-	HYPH
9935	4128	793	stove	stove	NN
9935	4128	794	,	,	,
9935	4128	795	Mayonnaise	Mayonnaise	NNP
9935	4128	796	,	,	,
9935	4128	797	Use	Use	NNP
9935	4128	798	of	of	IN
9935	4128	799	the	the	DT
9935	4128	800	bread	bread	NN
9935	4128	801	,	,	,
9935	4128	802	Mixers	Mixers	NNP
9935	4128	803	,	,	,
9935	4128	804	Bread	Bread	NNP
9935	4128	805	,	,	,
9935	4128	806	Cake	Cake	NNP
9935	4128	807	,	,	,
9935	4128	808	Mixing	mix	VBG
9935	4128	809	of	of	IN
9935	4128	810	food	food	NN
9935	4128	811	ingredients	ingredient	NNS
9935	4128	812	,	,	,
9935	4128	813	of	of	IN
9935	4128	814	food	food	NN
9935	4128	815	ingredients	ingredient	NNS
9935	4128	816	,	,	,
9935	4128	817	Processes	Processes	NNP
9935	4128	818	involved	involve	VBN
9935	4128	819	in	in	IN
9935	4128	820	,	,	,
9935	4128	821	processes	process	NNS
9935	4128	822	,	,	,
9935	4128	823	Application	application	NN
9935	4128	824	of	of	IN
9935	4128	825	,	,	,
9935	4128	826	Mixture	mixture	NN
9935	4128	827	,	,	,
9935	4128	828	Testing	testing	NN
9935	4128	829	baked	bake	VBD
9935	4128	830	hot	hot	JJ
9935	4128	831	-	-	HYPH
9935	4128	832	bread	bread	NN
9935	4128	833	,	,	,
9935	4128	834	Mixtures	mixture	NNS
9935	4128	835	used	use	VBN
9935	4128	836	for	for	IN
9935	4128	837	hot	hot	JJ
9935	4128	838	breads	bread	NNS
9935	4128	839	,	,	,
9935	4128	840	Moist	moist	JJ
9935	4128	841	heat	heat	NN
9935	4128	842	,	,	,
9935	4128	843	Cooking	cook	VBG
9935	4128	844	with	with	IN
9935	4128	845	,	,	,
9935	4128	846	yeast	yeast	NN
9935	4128	847	,	,	,
9935	4128	848	Molasses	molasse	NNS
9935	4128	849	and	and	CC
9935	4128	850	soda	soda	NN
9935	4128	851	,	,	,
9935	4128	852	Composition	composition	NN
9935	4128	853	of	of	IN
9935	4128	854	,	,	,
9935	4128	855	corn	corn	NN
9935	4128	856	cake	cake	NN
9935	4128	857	,	,	,
9935	4128	858	Molds	Molds	NNPS
9935	4128	859	,	,	,
9935	4128	860	Motions	motion	NNS
9935	4128	861	used	use	VBN
9935	4128	862	in	in	IN
9935	4128	863	kneading	knead	VBG
9935	4128	864	bread	bread	NN
9935	4128	865	dough	dough	NN
9935	4128	866	,	,	,
9935	4128	867	Mousse	Mousse	NNP
9935	4128	868	,	,	,
9935	4128	869	Meaning	mean	VBG
9935	4128	870	of	of	IN
9935	4128	871	,	,	,
9935	4128	872	Muffin	Muffin	NNP
9935	4128	873	recipes	recipe	NNS
9935	4128	874	,	,	,
9935	4128	875	Muffins	Muffins	NNP
9935	4128	876	,	,	,
9935	4128	877	Blueberry	Blueberry	NNP
9935	4128	878	,	,	,
9935	4128	879	Bran	Bran	NNP
9935	4128	880	,	,	,
9935	4128	881	Corn	corn	NN
9935	4128	882	-	-	HYPH
9935	4128	883	meal	meal	NN
9935	4128	884	,	,	,
9935	4128	885	Date	Date	NNP
9935	4128	886	,	,	,
9935	4128	887	Graham	Graham	NNP
9935	4128	888	,	,	,
9935	4128	889	Plain	Plain	NNP
9935	4128	890	,	,	,
9935	4128	891	Rice	Rice	NNP
9935	4128	892	,	,	,
9935	4128	893	Mush	Mush	NNP
9935	4128	894	,	,	,
9935	4128	895	Corn	Corn	NNP
9935	4128	896	-	-	HYPH
9935	4128	897	meal	meal	NN
9935	4128	898	,	,	,
9935	4128	899	Left	leave	VBN
9935	4128	900	-	-	HYPH
9935	4128	901	over	over	RP
9935	4128	902	corn	corn	NN
9935	4128	903	-	-	HYPH
9935	4128	904	meal	meal	NN
9935	4128	905	,	,	,
9935	4128	906	SautÃ	SautÃ	NNP
9935	4128	907	©	©	NNP
9935	4128	908	d	d	NN
9935	4128	909	corn	corn	NN
9935	4128	910	-	-	HYPH
9935	4128	911	meal	meal	NN
9935	4128	912	,	,	,
9935	4128	913	with	with	IN
9935	4128	914	dates	date	NNS
9935	4128	915	,	,	,
9935	4128	916	Graham	Graham	NNP
9935	4128	917	,	,	,
9935	4128	918	N	N	NNP
9935	4128	919	Natural	natural	JJ
9935	4128	920	gas	gas	NN
9935	4128	921	,	,	,
9935	4128	922	Navy	Navy	NNP
9935	4128	923	bean	bean	NN
9935	4128	924	,	,	,
9935	4128	925	Composition	composition	NN
9935	4128	926	of	of	IN
9935	4128	927	dry	dry	JJ
9935	4128	928	,	,	,
9935	4128	929	Non	non	JJ
9935	4128	930	-	-	JJ
9935	4128	931	perishable	perishable	JJ
9935	4128	932	foods	food	NNS
9935	4128	933	,	,	,
9935	4128	934	Storing	store	VBG
9935	4128	935	of	of	IN
9935	4128	936	,	,	,
9935	4128	937	Nougat	Nougat	NNP
9935	4128	938	,	,	,
9935	4128	939	Meaning	mean	VBG
9935	4128	940	of	of	IN
9935	4128	941	,	,	,
9935	4128	942	Nut	Nut	NNP
9935	4128	943	buns	bun	NNS
9935	4128	944	,	,	,
9935	4128	945	Graham	Graham	NNP
9935	4128	946	,	,	,
9935	4128	947	loaf	loaf	NN
9935	4128	948	,	,	,
9935	4128	949	or	or	CC
9935	4128	950	fruit	fruit	NN
9935	4128	951	buns	bun	NNS
9935	4128	952	,	,	,
9935	4128	953	puffs	puff	NNS
9935	4128	954	,	,	,
9935	4128	955	O	O	NNP
9935	4128	956	Oat	Oat	NNP
9935	4128	957	breakfast	breakfast	NN
9935	4128	958	food	food	NN
9935	4128	959	,	,	,
9935	4128	960	Composition	composition	NN
9935	4128	961	of	of	IN
9935	4128	962	cooked	cook	VBN
9935	4128	963	,	,	,
9935	4128	964	Composition	composition	NN
9935	4128	965	of	of	IN
9935	4128	966	,	,	,
9935	4128	967	Oatmeal	Oatmeal	NNP
9935	4128	968	,	,	,
9935	4128	969	Oats	Oats	NNP
9935	4128	970	,	,	,
9935	4128	971	Composition	composition	NN
9935	4128	972	and	and	CC
9935	4128	973	varieties	variety	NNS
9935	4128	974	of	of	IN
9935	4128	975	,	,	,
9935	4128	976	Recipes	Recipes	NNPS
9935	4128	977	for	for	IN
9935	4128	978	,	,	,
9935	4128	979	Rolled	Rolled	NNP
9935	4128	980	,	,	,
9935	4128	981	with	with	IN
9935	4128	982	apples	apple	NNS
9935	4128	983	,	,	,
9935	4128	984	Rolled	roll	VBN
9935	4128	985	,	,	,
9935	4128	986	Olive	Olive	NNP
9935	4128	987	oil	oil	NN
9935	4128	988	,	,	,
9935	4128	989	Composition	composition	NN
9935	4128	990	of	of	IN
9935	4128	991	,	,	,
9935	4128	992	Onion	Onion	NNP
9935	4128	993	,	,	,
9935	4128	994	Composition	Composition	NNP
9935	4128	995	of	of	IN
9935	4128	996	,	,	,
9935	4128	997	Orange	Orange	NNP
9935	4128	998	fluff	fluff	NN
9935	4128	999	,	,	,
9935	4128	1000	fluff	fluff	NN
9935	4128	1001	,	,	,
9935	4128	1002	Sauce	sauce	NN
9935	4128	1003	for	for	IN
9935	4128	1004	,	,	,
9935	4128	1005	Order	order	NN
9935	4128	1006	of	of	IN
9935	4128	1007	work	work	NN
9935	4128	1008	,	,	,
9935	4128	1009	Oriental	oriental	JJ
9935	4128	1010	rice	rice	NN
9935	4128	1011	,	,	,
9935	4128	1012	Oven	Oven	NNP
9935	4128	1013	,	,	,
9935	4128	1014	Coal	Coal	NNP
9935	4128	1015	-	-	HYPH
9935	4128	1016	stove	stove	NNP
9935	4128	1017	,	,	,
9935	4128	1018	for	for	IN
9935	4128	1019	hot	hot	JJ
9935	4128	1020	breads	bread	NNS
9935	4128	1021	,	,	,
9935	4128	1022	Regulating	regulate	VBG
9935	4128	1023	the	the	DT
9935	4128	1024	,	,	,
9935	4128	1025	Proper	proper	JJ
9935	4128	1026	placing	placing	NN
9935	4128	1027	of	of	IN
9935	4128	1028	hot	hot	JJ
9935	4128	1029	-	-	HYPH
9935	4128	1030	bread	bread	NN
9935	4128	1031	mixture	mixture	NN
9935	4128	1032	in	in	IN
9935	4128	1033	,	,	,
9935	4128	1034	temperature	temperature	NN
9935	4128	1035	,	,	,
9935	4128	1036	Determining	determine	VBG
9935	4128	1037	and	and	CC
9935	4128	1038	regulating	regulating	NN
9935	4128	1039	,	,	,
9935	4128	1040	temperature	temperature	NN
9935	4128	1041	for	for	IN
9935	4128	1042	baking	baking	NN
9935	4128	1043	bread	bread	NN
9935	4128	1044	,	,	,
9935	4128	1045	temperature	temperature	NN
9935	4128	1046	for	for	IN
9935	4128	1047	hot	hot	JJ
9935	4128	1048	breads	bread	NNS
9935	4128	1049	,	,	,
9935	4128	1050	Oxygen	Oxygen	NNP
9935	4128	1051	,	,	,
9935	4128	1052	Oyster	Oyster	NNP
9935	4128	1053	,	,	,
9935	4128	1054	Composition	composition	NN
9935	4128	1055	of	of	IN
9935	4128	1056	,	,	,
9935	4128	1057	P	P	NNP
9935	4128	1058	Pan	Pan	NNP
9935	4128	1059	-	-	HYPH
9935	4128	1060	broiled	broil	VBN
9935	4128	1061	chops	chop	NNS
9935	4128	1062	,	,	,
9935	4128	1063	broiling	broil	VBG
9935	4128	1064	,	,	,
9935	4128	1065	Paprika	Paprika	NNP
9935	4128	1066	,	,	,
9935	4128	1067	Parker	Parker	NNP
9935	4128	1068	House	House	NNP
9935	4128	1069	rolls	roll	VBZ
9935	4128	1070	,	,	,
9935	4128	1071	Parsnip	Parsnip	NNP
9935	4128	1072	,	,	,
9935	4128	1073	Composition	composition	NN
9935	4128	1074	of	of	IN
9935	4128	1075	,	,	,
9935	4128	1076	Pastes	Pastes	NNPS
9935	4128	1077	,	,	,
9935	4128	1078	Italian	Italian	NNP
9935	4128	1079	,	,	,
9935	4128	1080	Recipes	Recipes	NNPS
9935	4128	1081	for	for	IN
9935	4128	1082	Italian	italian	JJ
9935	4128	1083	,	,	,
9935	4128	1084	PatÃ	PatÃ	NNP
9935	4128	1085	©	©	NNP
9935	4128	1086	,	,	,
9935	4128	1087	Meaning	mean	VBG
9935	4128	1088	of	of	IN
9935	4128	1089	,	,	,
9935	4128	1090	Patent	patent	NN
9935	4128	1091	flour	flour	NN
9935	4128	1092	,	,	,
9935	4128	1093	High	high	JJ
9935	4128	1094	-	-	HYPH
9935	4128	1095	grade	grade	NN
9935	4128	1096	,	,	,
9935	4128	1097	flour	flour	NN
9935	4128	1098	,	,	,
9935	4128	1099	Second	second	JJ
9935	4128	1100	-	-	HYPH
9935	4128	1101	grade	grade	NN
9935	4128	1102	,	,	,
9935	4128	1103	Patties	Patties	NNP
9935	4128	1104	,	,	,
9935	4128	1105	Rice	Rice	NNP
9935	4128	1106	,	,	,
9935	4128	1107	Pea	Pea	NNP
9935	4128	1108	coal	coal	NN
9935	4128	1109	,	,	,
9935	4128	1110	Peanut	Peanut	NNP
9935	4128	1111	butter	butter	NN
9935	4128	1112	,	,	,
9935	4128	1113	Composition	composition	NN
9935	4128	1114	of	of	IN
9935	4128	1115	,	,	,
9935	4128	1116	Composition	composition	NN
9935	4128	1117	of	of	IN
9935	4128	1118	,	,	,
9935	4128	1119	Pearl	Pearl	NNP
9935	4128	1120	barley	barley	NN
9935	4128	1121	,	,	,
9935	4128	1122	barley	barley	NN
9935	4128	1123	,	,	,
9935	4128	1124	Description	description	NN
9935	4128	1125	of	of	IN
9935	4128	1126	,	,	,
9935	4128	1127	barley	barley	NN
9935	4128	1128	with	with	IN
9935	4128	1129	fruit	fruit	NN
9935	4128	1130	,	,	,
9935	4128	1131	Peas	Peas	NNP
9935	4128	1132	,	,	,
9935	4128	1133	Creamed	Creamed	NNP
9935	4128	1134	,	,	,
9935	4128	1135	Sauce	Sauce	NNP
9935	4128	1136	for	for	IN
9935	4128	1137	,	,	,
9935	4128	1138	Physical	physical	JJ
9935	4128	1139	leavening	leavening	NN
9935	4128	1140	,	,	,
9935	4128	1141	Pilot	pilot	NN
9935	4128	1142	,	,	,
9935	4128	1143	Gas	gas	NN
9935	4128	1144	-	-	HYPH
9935	4128	1145	stove	stove	NN
9935	4128	1146	,	,	,
9935	4128	1147	Pimiento	Pimiento	NNP
9935	4128	1148	,	,	,
9935	4128	1149	Meaning	Meaning	NNP
9935	4128	1150	of	of	IN
9935	4128	1151	,	,	,
9935	4128	1152	Pineapple	Pineapple	NNP
9935	4128	1153	,	,	,
9935	4128	1154	Rice	Rice	NNP
9935	4128	1155	with	with	IN
9935	4128	1156	,	,	,
9935	4128	1157	Pinwheel	Pinwheel	NNP
9935	4128	1158	biscuits	biscuit	NNS
9935	4128	1159	,	,	,
9935	4128	1160	Piquante	Piquante	NNP
9935	4128	1161	,	,	,
9935	4128	1162	Meaning	mean	VBG
9935	4128	1163	of	of	IN
9935	4128	1164	sauce	sauce	NN
9935	4128	1165	,	,	,
9935	4128	1166	Pistachio	Pistachio	NNP
9935	4128	1167	,	,	,
9935	4128	1168	Meaning	mean	VBG
9935	4128	1169	of	of	IN
9935	4128	1170	,	,	,
9935	4128	1171	Plain	plain	JJ
9935	4128	1172	muffins	muffin	NNS
9935	4128	1173	,	,	,
9935	4128	1174	Point	Point	NNP
9935	4128	1175	,	,	,
9935	4128	1176	Boiling	Boiling	NNP
9935	4128	1177	,	,	,
9935	4128	1178	Polishings	Polishings	NNP
9935	4128	1179	,	,	,
9935	4128	1180	Rice	Rice	NNP
9935	4128	1181	,	,	,
9935	4128	1182	Pop	pop	NN
9935	4128	1183	corn	corn	NN
9935	4128	1184	,	,	,
9935	4128	1185	Popover	Popover	NNP
9935	4128	1186	recipes	recipe	NNS
9935	4128	1187	,	,	,
9935	4128	1188	with	with	IN
9935	4128	1189	fruit	fruit	NN
9935	4128	1190	,	,	,
9935	4128	1191	Pork	pork	NN
9935	4128	1192	chop	chop	NN
9935	4128	1193	,	,	,
9935	4128	1194	Composition	composition	NN
9935	4128	1195	of	of	IN
9935	4128	1196	,	,	,
9935	4128	1197	Potage	Potage	NNP
9935	4128	1198	,	,	,
9935	4128	1199	Meaning	Meaning	NNP
9935	4128	1200	of	of	IN
9935	4128	1201	,	,	,
9935	4128	1202	Potato	Potato	NNP
9935	4128	1203	,	,	,
9935	4128	1204	Composition	Composition	NNP
9935	4128	1205	of	of	IN
9935	4128	1206	,	,	,
9935	4128	1207	ricer	ricer	NN
9935	4128	1208	,	,	,
9935	4128	1209	Potatoes	Potatoes	NNP
9935	4128	1210	,	,	,
9935	4128	1211	Baked	Baked	NNP
9935	4128	1212	,	,	,
9935	4128	1213	Powder	Powder	NNP
9935	4128	1214	,	,	,
9935	4128	1215	Baking	Baking	NNP
9935	4128	1216	,	,	,
9935	4128	1217	Recipe	Recipe	NNP
9935	4128	1218	for	for	IN
9935	4128	1219	baking	baking	NN
9935	4128	1220	,	,	,
9935	4128	1221	Precautions	Precautions	NNPS
9935	4128	1222	to	to	TO
9935	4128	1223	observe	observe	VB
9935	4128	1224	in	in	IN
9935	4128	1225	measuring	measuring	NN
9935	4128	1226	,	,	,
9935	4128	1227	Preparation	Preparation	NNP
9935	4128	1228	for	for	IN
9935	4128	1229	cooking	cook	VBG
9935	4128	1230	cereals	cereal	NNS
9935	4128	1231	,	,	,
9935	4128	1232	for	for	IN
9935	4128	1233	cooking	cook	VBG
9935	4128	1234	foods	food	NNS
9935	4128	1235	,	,	,
9935	4128	1236	of	of	IN
9935	4128	1237	cereals	cereal	NNS
9935	4128	1238	for	for	IN
9935	4128	1239	the	the	DT
9935	4128	1240	table	table	NN
9935	4128	1241	,	,	,
9935	4128	1242	Preparation	preparation	NN
9935	4128	1243	of	of	IN
9935	4128	1244	food	food	NN
9935	4128	1245	,	,	,
9935	4128	1246	of	of	IN
9935	4128	1247	grains	grain	NNS
9935	4128	1248	for	for	IN
9935	4128	1249	the	the	DT
9935	4128	1250	market	market	NN
9935	4128	1251	,	,	,
9935	4128	1252	of	of	IN
9935	4128	1253	hot	hot	JJ
9935	4128	1254	-	-	HYPH
9935	4128	1255	bread	bread	NN
9935	4128	1256	ingredients	ingredient	NNS
9935	4128	1257	,	,	,
9935	4128	1258	of	of	IN
9935	4128	1259	hot	hot	JJ
9935	4128	1260	-	-	HYPH
9935	4128	1261	bread	bread	NN
9935	4128	1262	mixture	mixture	NN
9935	4128	1263	,	,	,
9935	4128	1264	of	of	IN
9935	4128	1265	Italian	italian	JJ
9935	4128	1266	pastes	paste	NNS
9935	4128	1267	,	,	,
9935	4128	1268	Prepared	prepare	VBN
9935	4128	1269	,	,	,
9935	4128	1270	or	or	CC
9935	4128	1271	ready	ready	JJ
9935	4128	1272	-	-	HYPH
9935	4128	1273	to	to	TO
9935	4128	1274	-	-	HYPH
9935	4128	1275	eat	eat	VB
9935	4128	1276	,	,	,
9935	4128	1277	cereals	cereal	NNS
9935	4128	1278	,	,	,
9935	4128	1279	Preparing	prepare	VBG
9935	4128	1280	the	the	DT
9935	4128	1281	hot	hot	JJ
9935	4128	1282	-	-	HYPH
9935	4128	1283	bread	bread	NN
9935	4128	1284	mixture	mixture	NN
9935	4128	1285	,	,	,
9935	4128	1286	Utensils	Utensils	NNP
9935	4128	1287	for	for	IN
9935	4128	1288	,	,	,
9935	4128	1289	Prepayment	Prepayment	NNP
9935	4128	1290	meters	meter	NNS
9935	4128	1291	,	,	,
9935	4128	1292	Principle	principle	NN
9935	4128	1293	of	of	IN
9935	4128	1294	stoves	stove	NNS
9935	4128	1295	,	,	,
9935	4128	1296	Principles	Principles	NNPS
9935	4128	1297	,	,	,
9935	4128	1298	or	or	CC
9935	4128	1299	constituents	constituent	NNS
9935	4128	1300	,	,	,
9935	4128	1301	Food	Food	NNP
9935	4128	1302	,	,	,
9935	4128	1303	Problem	problem	NN
9935	4128	1304	of	of	IN
9935	4128	1305	food	food	NN
9935	4128	1306	,	,	,
9935	4128	1307	Processes	process	NNS
9935	4128	1308	and	and	CC
9935	4128	1309	requirements	requirement	NNS
9935	4128	1310	for	for	IN
9935	4128	1311	making	make	VBG
9935	4128	1312	hot	hot	JJ
9935	4128	1313	breads	bread	NNS
9935	4128	1314	,	,	,
9935	4128	1315	Application	application	NN
9935	4128	1316	of	of	IN
9935	4128	1317	mixing	mix	VBG
9935	4128	1318	,	,	,
9935	4128	1319	Bread	bread	NN
9935	4128	1320	-	-	HYPH
9935	4128	1321	making	making	NN
9935	4128	1322	,	,	,
9935	4128	1323	Cooking	Cooking	NNP
9935	4128	1324	,	,	,
9935	4128	1325	involved	involve	VBN
9935	4128	1326	in	in	IN
9935	4128	1327	mixing	mix	VBG
9935	4128	1328	food	food	NN
9935	4128	1329	ingredients	ingredient	NNS
9935	4128	1330	,	,	,
9935	4128	1331	Production	production	NN
9935	4128	1332	of	of	IN
9935	4128	1333	cereals	cereal	NNS
9935	4128	1334	,	,	,
9935	4128	1335	Products	Products	NNPS
9935	4128	1336	,	,	,
9935	4128	1337	Cereal	Cereal	NNP
9935	4128	1338	,	,	,
9935	4128	1339	Table	table	NN
9935	4128	1340	of	of	IN
9935	4128	1341	grain	grain	NN
9935	4128	1342	,	,	,
9935	4128	1343	Proportion	proportion	NN
9935	4128	1344	of	of	IN
9935	4128	1345	bread	bread	NN
9935	4128	1346	-	-	HYPH
9935	4128	1347	making	make	VBG
9935	4128	1348	materials	material	NNS
9935	4128	1349	,	,	,
9935	4128	1350	Proportions	proportion	NNS
9935	4128	1351	,	,	,
9935	4128	1352	Applying	apply	VBG
9935	4128	1353	knowledge	knowledge	NN
9935	4128	1354	of	of	IN
9935	4128	1355	general	general	JJ
9935	4128	1356	,	,	,
9935	4128	1357	Protein	Protein	NNP
9935	4128	1358	,	,	,
9935	4128	1359	in	in	IN
9935	4128	1360	cereals	cereal	NNS
9935	4128	1361	,	,	,
9935	4128	1362	Puffs	Puffs	NNPS
9935	4128	1363	,	,	,
9935	4128	1364	Nut	Nut	NNP
9935	4128	1365	,	,	,
9935	4128	1366	Whole	whole	NN
9935	4128	1367	-	-	HYPH
9935	4128	1368	wheat	wheat	NN
9935	4128	1369	,	,	,
9935	4128	1370	PurÃ	purã	NN
9935	4128	1371	©	©	NNP
9935	4128	1372	e	e	NN
9935	4128	1373	,	,	,
9935	4128	1374	Meaning	meaning	NN
9935	4128	1375	of	of	IN
9935	4128	1376	,	,	,
9935	4128	1377	Purpose	Purpose	NNP
9935	4128	1378	,	,	,
9935	4128	1379	of	of	IN
9935	4128	1380	baking	baking	NN
9935	4128	1381	bread	bread	NN
9935	4128	1382	,	,	,
9935	4128	1383	of	of	IN
9935	4128	1384	bread	bread	NN
9935	4128	1385	rising	rise	VBG
9935	4128	1386	,	,	,
9935	4128	1387	of	of	IN
9935	4128	1388	cooking	cooking	NN
9935	4128	1389	cereals	cereal	NNS
9935	4128	1390	,	,	,
9935	4128	1391	of	of	IN
9935	4128	1392	kneading	knead	VBG
9935	4128	1393	bread	bread	NN
9935	4128	1394	dough	dough	NN
9935	4128	1395	,	,	,
9935	4128	1396	of	of	IN
9935	4128	1397	utensils	utensil	NNS
9935	4128	1398	for	for	IN
9935	4128	1399	making	make	VBG
9935	4128	1400	hot	hot	JJ
9935	4128	1401	breads	bread	NNS
9935	4128	1402	,	,	,
9935	4128	1403	Q	Q	NNP
9935	4128	1404	Quality	Quality	NNP
9935	4128	1405	,	,	,
9935	4128	1406	of	of	IN
9935	4128	1407	coal	coal	NN
9935	4128	1408	,	,	,
9935	4128	1409	of	of	IN
9935	4128	1410	flour	flour	NN
9935	4128	1411	,	,	,
9935	4128	1412	of	of	IN
9935	4128	1413	yeast	yeast	NN
9935	4128	1414	,	,	,
9935	4128	1415	Quick	Quick	NNP
9935	4128	1416	,	,	,
9935	4128	1417	bread	bread	NN
9935	4128	1418	,	,	,
9935	4128	1419	Hot	hot	JJ
9935	4128	1420	or	or	CC
9935	4128	1421	,	,	,
9935	4128	1422	breads	breads	NNP
9935	4128	1423	,	,	,
9935	4128	1424	process	process	NN
9935	4128	1425	of	of	IN
9935	4128	1426	combining	combine	VBG
9935	4128	1427	bread	bread	NN
9935	4128	1428	ingredients	ingredient	NNS
9935	4128	1429	,	,	,
9935	4128	1430	process	process	NN
9935	4128	1431	of	of	IN
9935	4128	1432	making	make	VBG
9935	4128	1433	white	white	JJ
9935	4128	1434	bread	bread	NN
9935	4128	1435	,	,	,
9935	4128	1436	process	process	NN
9935	4128	1437	of	of	IN
9935	4128	1438	making	make	VBG
9935	4128	1439	whole	whole	JJ
9935	4128	1440	-	-	HYPH
9935	4128	1441	wheat	wheat	NN
9935	4128	1442	bread	bread	NN
9935	4128	1443	,	,	,
9935	4128	1444	-process	-process	JJ
9935	4128	1445	,	,	,
9935	4128	1446	sponge	sponge	JJ
9935	4128	1447	method	method	NN
9935	4128	1448	of	of	IN
9935	4128	1449	combining	combine	VBG
9935	4128	1450	,	,	,
9935	4128	1451	bread	bread	NN
9935	4128	1452	ingredients	ingredient	NNS
9935	4128	1453	,	,	,
9935	4128	1454	-process	-process	JJ
9935	4128	1455	,	,	,
9935	4128	1456	straight	straight	JJ
9935	4128	1457	-	-	HYPH
9935	4128	1458	dough	dough	NN
9935	4128	1459	method	method	NN
9935	4128	1460	of	of	IN
9935	4128	1461	combining	combine	VBG
9935	4128	1462	,	,	,
9935	4128	1463	bread	bread	NN
9935	4128	1464	ingredients	ingredient	NNS
9935	4128	1465	,	,	,
9935	4128	1466	R	r	NN
9935	4128	1467	Ragoût	Ragoût	NNP
9935	4128	1468	,	,	,
9935	4128	1469	Meaning	mean	VBG
9935	4128	1470	of	of	IN
9935	4128	1471	,	,	,
9935	4128	1472	Raisins	Raisins	NNP
9935	4128	1473	,	,	,
9935	4128	1474	Composition	composition	NN
9935	4128	1475	of	of	IN
9935	4128	1476	,	,	,
9935	4128	1477	Ramekin	Ramekin	NNP
9935	4128	1478	,	,	,
9935	4128	1479	Meaning	mean	VBG
9935	4128	1480	of	of	IN
9935	4128	1481	,	,	,
9935	4128	1482	Range	Range	NNP
9935	4128	1483	,	,	,
9935	4128	1484	Coal	Coal	NNP
9935	4128	1485	,	,	,
9935	4128	1486	Ranges	Ranges	NNPS
9935	4128	1487	,	,	,
9935	4128	1488	Description	description	NN
9935	4128	1489	of	of	IN
9935	4128	1490	gas	gas	NN
9935	4128	1491	,	,	,
9935	4128	1492	Reading	reading	NN
9935	4128	1493	,	,	,
9935	4128	1494	a	a	DT
9935	4128	1495	gas	gas	NN
9935	4128	1496	meter	meter	NN
9935	4128	1497	,	,	,
9935	4128	1498	an	an	DT
9935	4128	1499	electric	electric	JJ
9935	4128	1500	meter	meter	NN
9935	4128	1501	,	,	,
9935	4128	1502	Ready	ready	JJ
9935	4128	1503	,	,	,
9935	4128	1504	-to	-to	:
9935	4128	1505	-	-	HYPH
9935	4128	1506	eat	eat	VB
9935	4128	1507	cereals	cereal	NNS
9935	4128	1508	,	,	,
9935	4128	1509	-to	-to	:
9935	4128	1510	-	-	HYPH
9935	4128	1511	eat	eat	VB
9935	4128	1512	,	,	,
9935	4128	1513	or	or	CC
9935	4128	1514	prepared	prepare	VBN
9935	4128	1515	,	,	,
9935	4128	1516	cereals	cereal	NNS
9935	4128	1517	,	,	,
9935	4128	1518	Reasons	reason	NNS
9935	4128	1519	for	for	IN
9935	4128	1520	cooking	cook	VBG
9935	4128	1521	food	food	NN
9935	4128	1522	,	,	,
9935	4128	1523	RÃ	RÃ	NNP
9935	4128	1524	©	©	NNP
9935	4128	1525	chauffÃ	chauffÃ	NNP
9935	4128	1526	©	©	NNP
9935	4128	1527	,	,	,
9935	4128	1528	Meaning	meaning	NN
9935	4128	1529	of	of	IN
9935	4128	1530	,	,	,
9935	4128	1531	Recipe	Recipe	NNP
9935	4128	1532	,	,	,
9935	4128	1533	Definition	Definition	NNP
9935	4128	1534	of	of	IN
9935	4128	1535	,	,	,
9935	4128	1536	Red	Red	NNP
9935	4128	1537	-	-	HYPH
9935	4128	1538	dog	dog	NN
9935	4128	1539	flour	flour	NN
9935	4128	1540	,	,	,
9935	4128	1541	Refrigerator	Refrigerator	NNP
9935	4128	1542	,	,	,
9935	4128	1543	Care	care	NN
9935	4128	1544	of	of	IN
9935	4128	1545	food	food	NN
9935	4128	1546	in	in	RP
9935	4128	1547	,	,	,
9935	4128	1548	Care	Care	NNP
9935	4128	1549	of	of	IN
9935	4128	1550	the	the	DT
9935	4128	1551	,	,	,
9935	4128	1552	Refrigerators	Refrigerators	NNPS
9935	4128	1553	,	,	,
9935	4128	1554	Refuse	Refuse	NNP
9935	4128	1555	,	,	,
9935	4128	1556	Distinction	distinction	NN
9935	4128	1557	between	between	IN
9935	4128	1558	waste	waste	NN
9935	4128	1559	and	and	CC
9935	4128	1560	,	,	,
9935	4128	1561	Meaning	mean	VBG
9935	4128	1562	of	of	IN
9935	4128	1563	,	,	,
9935	4128	1564	Relative	relative	JJ
9935	4128	1565	weights	weight	NNS
9935	4128	1566	and	and	CC
9935	4128	1567	measures	measure	NNS
9935	4128	1568	,	,	,
9935	4128	1569	Tables	Tables	NNPS
9935	4128	1570	of	of	IN
9935	4128	1571	,	,	,
9935	4128	1572	Requirements	Requirements	NNPS
9935	4128	1573	,	,	,
9935	4128	1574	and	and	CC
9935	4128	1575	processes	process	NNS
9935	4128	1576	for	for	IN
9935	4128	1577	making	make	VBG
9935	4128	1578	hot	hot	JJ
9935	4128	1579	breads	bread	NNS
9935	4128	1580	,	,	,
9935	4128	1581	of	of	IN
9935	4128	1582	bread	bread	NN
9935	4128	1583	making	making	NN
9935	4128	1584	,	,	,
9935	4128	1585	Rice	Rice	NNP
9935	4128	1586	,	,	,
9935	4128	1587	Boiled	Boiled	NNP
9935	4128	1588	,	,	,
9935	4128	1589	Boiling	Boiling	NNP
9935	4128	1590	,	,	,
9935	4128	1591	bread	bread	NN
9935	4128	1592	,	,	,
9935	4128	1593	Browned	Browned	NNP
9935	4128	1594	,	,	,
9935	4128	1595	Carolina	Carolina	NNP
9935	4128	1596	,	,	,
9935	4128	1597	Composition	Composition	NNP
9935	4128	1598	of	of	IN
9935	4128	1599	,	,	,
9935	4128	1600	Creamed	Creamed	NNP
9935	4128	1601	,	,	,
9935	4128	1602	griddle	griddle	NN
9935	4128	1603	cakes	cake	NNS
9935	4128	1604	,	,	,
9935	4128	1605	Japanese	japanese	JJ
9935	4128	1606	,	,	,
9935	4128	1607	Japanese	japanese	JJ
9935	4128	1608	method	method	NN
9935	4128	1609	of	of	IN
9935	4128	1610	cooking	cooking	NN
9935	4128	1611	,	,	,
9935	4128	1612	Left	left	NN
9935	4128	1613	-	-	HYPH
9935	4128	1614	over	over	RP
9935	4128	1615	,	,	,
9935	4128	1616	Methods	Methods	NNPS
9935	4128	1617	of	of	IN
9935	4128	1618	cooking	cooking	NN
9935	4128	1619	,	,	,
9935	4128	1620	muffins	muffin	NNS
9935	4128	1621	,	,	,
9935	4128	1622	Oriental	oriental	JJ
9935	4128	1623	,	,	,
9935	4128	1624	patties	patty	NNS
9935	4128	1625	,	,	,
9935	4128	1626	polishings	polishing	NNS
9935	4128	1627	,	,	,
9935	4128	1628	Recipes	recipe	NNS
9935	4128	1629	for	for	IN
9935	4128	1630	,	,	,
9935	4128	1631	Savory	Savory	NNP
9935	4128	1632	,	,	,
9935	4128	1633	Spanish	Spanish	NNP
9935	4128	1634	,	,	,
9935	4128	1635	Steamed	Steamed	NNP
9935	4128	1636	,	,	,
9935	4128	1637	Steaming	Steaming	NNP
9935	4128	1638	,	,	,
9935	4128	1639	Varieties	variety	NNS
9935	4128	1640	and	and	CC
9935	4128	1641	structure	structure	NN
9935	4128	1642	of	of	IN
9935	4128	1643	,	,	,
9935	4128	1644	waffles	waffle	NNS
9935	4128	1645	,	,	,
9935	4128	1646	with	with	IN
9935	4128	1647	pineapple	pineapple	NN
9935	4128	1648	,	,	,
9935	4128	1649	Ricer	Ricer	NNP
9935	4128	1650	,	,	,
9935	4128	1651	Potato	Potato	NNP
9935	4128	1652	,	,	,
9935	4128	1653	Ricing	rice	VBG
9935	4128	1654	of	of	IN
9935	4128	1655	food	food	NN
9935	4128	1656	ingredients	ingredient	NNS
9935	4128	1657	,	,	,
9935	4128	1658	Rising	rise	VBG
9935	4128	1659	,	,	,
9935	4128	1660	bread	bread	NN
9935	4128	1661	dough	dough	NN
9935	4128	1662	,	,	,
9935	4128	1663	Care	Care	NNP
9935	4128	1664	of	of	IN
9935	4128	1665	the	the	DT
9935	4128	1666	,	,	,
9935	4128	1667	Temperature	temperature	NN
9935	4128	1668	for	for	IN
9935	4128	1669	bread	bread	NN
9935	4128	1670	,	,	,
9935	4128	1671	Time	Time	NNP
9935	4128	1672	required	require	VBN
9935	4128	1673	for	for	IN
9935	4128	1674	bread	bread	NN
9935	4128	1675	,	,	,
9935	4128	1676	Rissoles	Rissoles	NNP
9935	4128	1677	,	,	,
9935	4128	1678	Meaning	mean	VBG
9935	4128	1679	of	of	IN
9935	4128	1680	,	,	,
9935	4128	1681	Roasting	roasting	NN
9935	4128	1682	,	,	,
9935	4128	1683	Distinction	Distinction	NNP
9935	4128	1684	between	between	IN
9935	4128	1685	baking	baking	NN
9935	4128	1686	and	and	CC
9935	4128	1687	,	,	,
9935	4128	1688	Meaning	mean	VBG
9935	4128	1689	of	of	IN
9935	4128	1690	,	,	,
9935	4128	1691	Rolled	Rolled	NNP
9935	4128	1692	,	,	,
9935	4128	1693	oats	oat	NNS
9935	4128	1694	,	,	,
9935	4128	1695	-oats	-oats	NNP
9935	4128	1696	croquettes	croquette	NNS
9935	4128	1697	,	,	,
9935	4128	1698	-oats	-oat	VBZ
9935	4128	1699	jelly	jelly	RB
9935	4128	1700	with	with	IN
9935	4128	1701	prunes	prune	NNS
9935	4128	1702	,	,	,
9935	4128	1703	oats	oat	NNS
9935	4128	1704	,	,	,
9935	4128	1705	Left	left	NN
9935	4128	1706	-	-	HYPH
9935	4128	1707	over	over	NN
9935	4128	1708	,	,	,
9935	4128	1709	oats	oat	NNS
9935	4128	1710	with	with	IN
9935	4128	1711	apples	apple	NNS
9935	4128	1712	,	,	,
9935	4128	1713	Rolls	Rolls	NNP
9935	4128	1714	,	,	,
9935	4128	1715	buns	bun	NNS
9935	4128	1716	and	and	CC
9935	4128	1717	biscuits	biscuit	NNS
9935	4128	1718	,	,	,
9935	4128	1719	Recipes	Recipes	NNPS
9935	4128	1720	for	for	IN
9935	4128	1721	,	,	,
9935	4128	1722	Cinnamon	Cinnamon	NNP
9935	4128	1723	,	,	,
9935	4128	1724	Dinner	Dinner	NNP
9935	4128	1725	,	,	,
9935	4128	1726	Luncheon	Luncheon	NNP
9935	4128	1727	,	,	,
9935	4128	1728	Parker	Parker	NNP
9935	4128	1729	House	House	NNP
9935	4128	1730	,	,	,
9935	4128	1731	Whole	whole	NN
9935	4128	1732	-	-	HYPH
9935	4128	1733	wheat	wheat	NN
9935	4128	1734	,	,	,
9935	4128	1735	Rotary	Rotary	NNP
9935	4128	1736	egg	egg	NN
9935	4128	1737	beater	beater	NN
9935	4128	1738	,	,	,
9935	4128	1739	Roux	Roux	NNP
9935	4128	1740	,	,	,
9935	4128	1741	Meaning	mean	VBG
9935	4128	1742	of	of	IN
9935	4128	1743	,	,	,
9935	4128	1744	Rubbing	rub	VBG
9935	4128	1745	of	of	IN
9935	4128	1746	food	food	NN
9935	4128	1747	ingredients	ingredient	NNS
9935	4128	1748	,	,	,
9935	4128	1749	Rye	Rye	NNP
9935	4128	1750	,	,	,
9935	4128	1751	bread	bread	NN
9935	4128	1752	,	,	,
9935	4128	1753	bread	bread	NN
9935	4128	1754	,	,	,
9935	4128	1755	Composition	composition	NN
9935	4128	1756	of	of	IN
9935	4128	1757	,	,	,
9935	4128	1758	buckwheat	buckwheat	NN
9935	4128	1759	,	,	,
9935	4128	1760	and	and	CC
9935	4128	1761	millet	millet	NN
9935	4128	1762	,	,	,
9935	4128	1763	Composition	composition	NN
9935	4128	1764	of	of	IN
9935	4128	1765	,	,	,
9935	4128	1766	Description	description	NN
9935	4128	1767	of	of	IN
9935	4128	1768	,	,	,
9935	4128	1769	flour	flour	NN
9935	4128	1770	,	,	,
9935	4128	1771	S	S	NNP
9935	4128	1772	Salad	Salad	NNP
9935	4128	1773	,	,	,
9935	4128	1774	Cabbage	Cabbage	NNP
9935	4128	1775	,	,	,
9935	4128	1776	Watercress	Watercress	NNP
9935	4128	1777	-	-	HYPH
9935	4128	1778	and	and	CC
9935	4128	1779	-	-	HYPH
9935	4128	1780	celery	celery	NN
9935	4128	1781	,	,	,
9935	4128	1782	Salmi	Salmi	NNP
9935	4128	1783	,	,	,
9935	4128	1784	Meaning	mean	VBG
9935	4128	1785	of	of	IN
9935	4128	1786	,	,	,
9935	4128	1787	Salpicon	Salpicon	NNP
9935	4128	1788	,	,	,
9935	4128	1789	Meaning	Meaning	NNP
9935	4128	1790	of	of	IN
9935	4128	1791	,	,	,
9935	4128	1792	Salt	Salt	NNP
9935	4128	1793	cod	cod	NN
9935	4128	1794	,	,	,
9935	4128	1795	Composition	composition	NN
9935	4128	1796	of	of	IN
9935	4128	1797	,	,	,
9935	4128	1798	-rising	-rising	JJ
9935	4128	1799	bread	bread	NN
9935	4128	1800	,	,	,
9935	4128	1801	Salts	Salts	NNP
9935	4128	1802	,	,	,
9935	4128	1803	Mineral	Mineral	NNP
9935	4128	1804	,	,	,
9935	4128	1805	Purpose	Purpose	NNP
9935	4128	1806	of	of	IN
9935	4128	1807	mineral	mineral	NN
9935	4128	1808	,	,	,
9935	4128	1809	Sauce	Sauce	NNP
9935	4128	1810	,	,	,
9935	4128	1811	Cream	Cream	NNP
9935	4128	1812	,	,	,
9935	4128	1813	for	for	IN
9935	4128	1814	orange	orange	NNP
9935	4128	1815	fluff	fluff	NNP
9935	4128	1816	,	,	,
9935	4128	1817	for	for	IN
9935	4128	1818	peas	pea	NNS
9935	4128	1819	,	,	,
9935	4128	1820	piquante	piquante	NN
9935	4128	1821	,	,	,
9935	4128	1822	Meaning	mean	VBG
9935	4128	1823	of	of	IN
9935	4128	1824	,	,	,
9935	4128	1825	Meaning	mean	VBG
9935	4128	1826	of	of	IN
9935	4128	1827	tartare	tartare	NN
9935	4128	1828	,	,	,
9935	4128	1829	Meaning	mean	VBG
9935	4128	1830	of	of	IN
9935	4128	1831	vinaigrette	vinaigrette	NN
9935	4128	1832	,	,	,
9935	4128	1833	SautÃ	SautÃ	NNP
9935	4128	1834	©	©	NNP
9935	4128	1835	d	d	NN
9935	4128	1836	corn	corn	NN
9935	4128	1837	-	-	HYPH
9935	4128	1838	meal	meal	NN
9935	4128	1839	mush	mush	NN
9935	4128	1840	,	,	,
9935	4128	1841	Sauteing	Sauteing	NNP
9935	4128	1842	,	,	,
9935	4128	1843	Savoury	Savoury	NNP
9935	4128	1844	rice	rice	NN
9935	4128	1845	,	,	,
9935	4128	1846	Scales	Scales	NNP
9935	4128	1847	,	,	,
9935	4128	1848	Score	Score	NNP
9935	4128	1849	card	card	NN
9935	4128	1850	,	,	,
9935	4128	1851	Explanation	Explanation	NNP
9935	4128	1852	of	of	IN
9935	4128	1853	,	,	,
9935	4128	1854	Scoring	Scoring	NNP
9935	4128	1855	bread	bread	NN
9935	4128	1856	,	,	,
9935	4128	1857	bread	bread	NN
9935	4128	1858	,	,	,
9935	4128	1859	Object	object	NN
9935	4128	1860	of	of	IN
9935	4128	1861	,	,	,
9935	4128	1862	Scouring	scouring	NN
9935	4128	1863	of	of	IN
9935	4128	1864	flour	flour	NN
9935	4128	1865	,	,	,
9935	4128	1866	Scrambled	scrambled	JJ
9935	4128	1867	eggs	egg	NNS
9935	4128	1868	,	,	,
9935	4128	1869	Second	second	JJ
9935	4128	1870	-	-	HYPH
9935	4128	1871	grade	grade	NN
9935	4128	1872	patent	patent	NN
9935	4128	1873	flour	flour	NN
9935	4128	1874	,	,	,
9935	4128	1875	Selection	selection	NN
9935	4128	1876	and	and	CC
9935	4128	1877	care	care	NN
9935	4128	1878	of	of	IN
9935	4128	1879	cereals	cereal	NNS
9935	4128	1880	,	,	,
9935	4128	1881	of	of	IN
9935	4128	1882	flour	flour	NN
9935	4128	1883	,	,	,
9935	4128	1884	of	of	IN
9935	4128	1885	food	food	NN
9935	4128	1886	,	,	,
9935	4128	1887	Semiperishable	semiperishable	JJ
9935	4128	1888	foods	food	NNS
9935	4128	1889	,	,	,
9935	4128	1890	Storing	store	VBG
9935	4128	1891	of	of	IN
9935	4128	1892	,	,	,
9935	4128	1893	Semolina	Semolina	NNP
9935	4128	1894	,	,	,
9935	4128	1895	Serving	serve	VBG
9935	4128	1896	bread	bread	NN
9935	4128	1897	,	,	,
9935	4128	1898	cereals	cereal	NNS
9935	4128	1899	,	,	,
9935	4128	1900	hot	hot	JJ
9935	4128	1901	breads	bread	NNS
9935	4128	1902	,	,	,
9935	4128	1903	Setting	set	VBG
9935	4128	1904	a	a	DT
9935	4128	1905	cereal	cereal	NN
9935	4128	1906	or	or	CC
9935	4128	1907	grain	grain	NN
9935	4128	1908	,	,	,
9935	4128	1909	Shallot	Shallot	NNP
9935	4128	1910	,	,	,
9935	4128	1911	Meaning	mean	VBG
9935	4128	1912	of	of	IN
9935	4128	1913	,	,	,
9935	4128	1914	Shaping	shape	VBG
9935	4128	1915	bread	bread	NN
9935	4128	1916	dough	dough	NN
9935	4128	1917	into	into	IN
9935	4128	1918	loaves	loaf	NNS
9935	4128	1919	,	,	,
9935	4128	1920	Shelled	shell	VBN
9935	4128	1921	bean	bean	NN
9935	4128	1922	,	,	,
9935	4128	1923	Composition	composition	NN
9935	4128	1924	of	of	IN
9935	4128	1925	fresh	fresh	JJ
9935	4128	1926	,	,	,
9935	4128	1927	Sifting	sift	VBG
9935	4128	1928	of	of	IN
9935	4128	1929	food	food	NN
9935	4128	1930	ingredients	ingredient	NNS
9935	4128	1931	,	,	,
9935	4128	1932	Simmering	simmering	NN
9935	4128	1933	,	,	,
9935	4128	1934	or	or	CC
9935	4128	1935	stewing	stew	VBG
9935	4128	1936	,	,	,
9935	4128	1937	Sizes	size	NNS
9935	4128	1938	of	of	IN
9935	4128	1939	coal	coal	NN
9935	4128	1940	,	,	,
9935	4128	1941	Skim	Skim	NNP
9935	4128	1942	milk	milk	NN
9935	4128	1943	,	,	,
9935	4128	1944	Composition	composition	NN
9935	4128	1945	of	of	IN
9935	4128	1946	,	,	,
9935	4128	1947	Small	small	JJ
9935	4128	1948	electric	electric	JJ
9935	4128	1949	utensils	utensil	NNS
9935	4128	1950	,	,	,
9935	4128	1951	Smoked	Smoked	NNP
9935	4128	1952	ham	ham	NNP
9935	4128	1953	,	,	,
9935	4128	1954	Composition	Composition	NNP
9935	4128	1955	of	of	IN
9935	4128	1956	,	,	,
9935	4128	1957	herring	herre	VBG
9935	4128	1958	,	,	,
9935	4128	1959	Composition	composition	NN
9935	4128	1960	of	of	IN
9935	4128	1961	,	,	,
9935	4128	1962	Soda	Soda	NNP
9935	4128	1963	and	and	CC
9935	4128	1964	cream	cream	NN
9935	4128	1965	of	of	IN
9935	4128	1966	tartar	tartar	NN
9935	4128	1967	,	,	,
9935	4128	1968	Soda	Soda	NNP
9935	4128	1969	and	and	CC
9935	4128	1970	molasses	molasse	NNS
9935	4128	1971	,	,	,
9935	4128	1972	and	and	CC
9935	4128	1973	sour	sour	JJ
9935	4128	1974	milk	milk	NN
9935	4128	1975	,	,	,
9935	4128	1976	Soft	soft	JJ
9935	4128	1977	dough	dough	NN
9935	4128	1978	,	,	,
9935	4128	1979	gingerbread	gingerbread	NN
9935	4128	1980	,	,	,
9935	4128	1981	Softening	soften	VBG
9935	4128	1982	hard	hard	JJ
9935	4128	1983	water	water	NN
9935	4128	1984	,	,	,
9935	4128	1985	Soluble	soluble	JJ
9935	4128	1986	starch	starch	NN
9935	4128	1987	,	,	,
9935	4128	1988	Sorbet	Sorbet	NNP
9935	4128	1989	,	,	,
9935	4128	1990	Meaning	mean	VBG
9935	4128	1991	of	of	IN
9935	4128	1992	,	,	,
9935	4128	1993	SoufflÃ	SoufflÃ	NNP
9935	4128	1994	©	©	NNP
9935	4128	1995	,	,	,
9935	4128	1996	Meaning	Meaning	NNP
9935	4128	1997	of	of	IN
9935	4128	1998	,	,	,
9935	4128	1999	Farina	Farina	NNP
9935	4128	2000	,	,	,
9935	4128	2001	Sour	Sour	NNP
9935	4128	2002	milk	milk	NN
9935	4128	2003	,	,	,
9935	4128	2004	Soda	Soda	NNP
9935	4128	2005	and	and	CC
9935	4128	2006	,	,	,
9935	4128	2007	-milk	-milk	HYPH
9935	4128	2008	griddle	griddle	NN
9935	4128	2009	cakes	cake	NNS
9935	4128	2010	,	,	,
9935	4128	2011	Southern	southern	JJ
9935	4128	2012	corn	corn	NN
9935	4128	2013	cake	cake	NN
9935	4128	2014	,	,	,
9935	4128	2015	Soy	Soy	NNP
9935	4128	2016	,	,	,
9935	4128	2017	Meaning	mean	VBG
9935	4128	2018	of	of	IN
9935	4128	2019	,	,	,
9935	4128	2020	Spaghetti	Spaghetti	NNP
9935	4128	2021	,	,	,
9935	4128	2022	with	with	IN
9935	4128	2023	cheese	cheese	NN
9935	4128	2024	and	and	CC
9935	4128	2025	tomato	tomato	NN
9935	4128	2026	sauce	sauce	NN
9935	4128	2027	,	,	,
9935	4128	2028	Spanish	spanish	JJ
9935	4128	2029	rice	rice	NN
9935	4128	2030	,	,	,
9935	4128	2031	Sponge	Sponge	NNP
9935	4128	2032	method	method	NN
9935	4128	2033	of	of	IN
9935	4128	2034	making	make	VBG
9935	4128	2035	bread	bread	NN
9935	4128	2036	,	,	,
9935	4128	2037	Long	long	JJ
9935	4128	2038	-	-	HYPH
9935	4128	2039	process	process	NN
9935	4128	2040	,	,	,
9935	4128	2041	method	method	NN
9935	4128	2042	of	of	IN
9935	4128	2043	making	make	VBG
9935	4128	2044	bread	bread	NN
9935	4128	2045	,	,	,
9935	4128	2046	Quick	quick	JJ
9935	4128	2047	-	-	HYPH
9935	4128	2048	process	process	NN
9935	4128	2049	,	,	,
9935	4128	2050	Spoons	Spoons	NNP
9935	4128	2051	,	,	,
9935	4128	2052	Measuring	Measuring	NNP
9935	4128	2053	,	,	,
9935	4128	2054	Spring	Spring	NNP
9935	4128	2055	,	,	,
9935	4128	2056	or	or	CC
9935	4128	2057	hard	hard	JJ
9935	4128	2058	,	,	,
9935	4128	2059	wheat	wheat	NN
9935	4128	2060	,	,	,
9935	4128	2061	or	or	CC
9935	4128	2062	hard	hard	JJ
9935	4128	2063	,	,	,
9935	4128	2064	wheat	wheat	NN
9935	4128	2065	,	,	,
9935	4128	2066	Flour	Flour	NNP
9935	4128	2067	made	make	VBD
9935	4128	2068	from	from	IN
9935	4128	2069	,	,	,
9935	4128	2070	Sprouts	Sprouts	NNP
9935	4128	2071	,	,	,
9935	4128	2072	Malt	Malt	NNP
9935	4128	2073	,	,	,
9935	4128	2074	Starch	Starch	NNP
9935	4128	2075	,	,	,
9935	4128	2076	Steak	Steak	NNP
9935	4128	2077	,	,	,
9935	4128	2078	Composition	Composition	NNP
9935	4128	2079	of	of	IN
9935	4128	2080	beef	beef	NN
9935	4128	2081	,	,	,
9935	4128	2082	Steamed	steamed	JJ
9935	4128	2083	rice	rice	NN
9935	4128	2084	,	,	,
9935	4128	2085	Steamer	Steamer	NNP
9935	4128	2086	,	,	,
9935	4128	2087	Steaming	Steaming	NNP
9935	4128	2088	,	,	,
9935	4128	2089	Dry	Dry	NNP
9935	4128	2090	,	,	,
9935	4128	2091	rice	rice	NN
9935	4128	2092	,	,	,
9935	4128	2093	Steel	steel	NN
9935	4128	2094	-	-	HYPH
9935	4128	2095	and	and	CC
9935	4128	2096	-	-	HYPH
9935	4128	2097	iron	iron	NN
9935	4128	2098	cooking	cooking	NN
9935	4128	2099	utensils	utensil	NNS
9935	4128	2100	,	,	,
9935	4128	2101	Sterilize	Sterilize	NNP
9935	4128	2102	water	water	NN
9935	4128	2103	,	,	,
9935	4128	2104	Boiling	boil	VBG
9935	4128	2105	to	to	TO
9935	4128	2106	,	,	,
9935	4128	2107	Sterilizing	sterilize	VBG
9935	4128	2108	,	,	,
9935	4128	2109	Stewing	stewing	NN
9935	4128	2110	or	or	CC
9935	4128	2111	simmering	simmer	VBG
9935	4128	2112	,	,	,
9935	4128	2113	Stick	Stick	NNP
9935	4128	2114	candy	candy	NN
9935	4128	2115	,	,	,
9935	4128	2116	Composition	composition	NN
9935	4128	2117	of	of	IN
9935	4128	2118	,	,	,
9935	4128	2119	Stiff	stiff	JJ
9935	4128	2120	dough	dough	NN
9935	4128	2121	,	,	,
9935	4128	2122	Stirring	stir	VBG
9935	4128	2123	of	of	IN
9935	4128	2124	food	food	NN
9935	4128	2125	ingredients	ingredient	NNS
9935	4128	2126	,	,	,
9935	4128	2127	Stock	Stock	NNP
9935	4128	2128	,	,	,
9935	4128	2129	Meaning	mean	VBG
9935	4128	2130	of	of	IN
9935	4128	2131	,	,	,
9935	4128	2132	Storing	store	VBG
9935	4128	2133	food	food	NN
9935	4128	2134	in	in	IN
9935	4128	2135	cellars	cellar	NNS
9935	4128	2136	,	,	,
9935	4128	2137	of	of	IN
9935	4128	2138	non	non	JJ
9935	4128	2139	-	-	JJ
9935	4128	2140	perishable	perishable	JJ
9935	4128	2141	foods	food	NNS
9935	4128	2142	,	,	,
9935	4128	2143	of	of	IN
9935	4128	2144	semiperishable	semiperishable	JJ
9935	4128	2145	foods	food	NNS
9935	4128	2146	,	,	,
9935	4128	2147	Stove	Stove	NNP
9935	4128	2148	ash	ash	NN
9935	4128	2149	pan	pan	NN
9935	4128	2150	,	,	,
9935	4128	2151	Coal-	Coal-	NNP
9935	4128	2152	,	,	,
9935	4128	2153	ash	ash	NN
9935	4128	2154	pit	pit	NN
9935	4128	2155	,	,	,
9935	4128	2156	Coal-	Coal-	NNP
9935	4128	2157	,	,	,
9935	4128	2158	Coal	Coal	NNP
9935	4128	2159	,	,	,
9935	4128	2160	dampers	damper	NNS
9935	4128	2161	,	,	,
9935	4128	2162	Coal-	Coal-	NNP
9935	4128	2163	,	,	,
9935	4128	2164	flue	flue	JJ
9935	4128	2165	opening	opening	NN
9935	4128	2166	,	,	,
9935	4128	2167	Coal-	Coal-	NNP
9935	4128	2168	,	,	,
9935	4128	2169	oven	oven	NNP
9935	4128	2170	,	,	,
9935	4128	2171	Coal-	Coal-	NNP
9935	4128	2172	,	,	,
9935	4128	2173	Stoves	Stoves	NNPS
9935	4128	2174	and	and	CC
9935	4128	2175	utensils	utensil	NNS
9935	4128	2176	,	,	,
9935	4128	2177	Electric	Electric	NNP
9935	4128	2178	,	,	,
9935	4128	2179	Fireless	Fireless	NNP
9935	4128	2180	-	-	HYPH
9935	4128	2181	cooking	cook	VBG
9935	4128	2182	gas	gas	NN
9935	4128	2183	,	,	,
9935	4128	2184	Operation	Operation	NNP
9935	4128	2185	of	of	IN
9935	4128	2186	kerosene	kerosene	NN
9935	4128	2187	,	,	,
9935	4128	2188	Principle	Principle	NNP
9935	4128	2189	of	of	IN
9935	4128	2190	,	,	,
9935	4128	2191	Straight	straight	JJ
9935	4128	2192	-	-	HYPH
9935	4128	2193	dough	dough	NN
9935	4128	2194	method	method	NN
9935	4128	2195	of	of	IN
9935	4128	2196	bread	bread	NN
9935	4128	2197	making	making	NN
9935	4128	2198	,	,	,
9935	4128	2199	-dough	-dough	,
9935	4128	2200	method	method	NN
9935	4128	2201	of	of	IN
9935	4128	2202	bread	bread	NN
9935	4128	2203	making	making	NN
9935	4128	2204	,	,	,
9935	4128	2205	Long	long	JJ
9935	4128	2206	-	-	HYPH
9935	4128	2207	process	process	NN
9935	4128	2208	,	,	,
9935	4128	2209	-dough	-dough	,
9935	4128	2210	method	method	NN
9935	4128	2211	of	of	IN
9935	4128	2212	bread	bread	NN
9935	4128	2213	making	making	NN
9935	4128	2214	,	,	,
9935	4128	2215	Quick	quick	JJ
9935	4128	2216	-	-	HYPH
9935	4128	2217	process	process	NN
9935	4128	2218	,	,	,
9935	4128	2219	Strawberry	Strawberry	NNP
9935	4128	2220	,	,	,
9935	4128	2221	Composition	composition	NN
9935	4128	2222	of	of	IN
9935	4128	2223	,	,	,
9935	4128	2224	String	string	NN
9935	4128	2225	bean	bean	NN
9935	4128	2226	,	,	,
9935	4128	2227	Composition	composition	NN
9935	4128	2228	of	of	IN
9935	4128	2229	green	green	JJ
9935	4128	2230	,	,	,
9935	4128	2231	Structure	structure	NN
9935	4128	2232	and	and	CC
9935	4128	2233	varieties	variety	NNS
9935	4128	2234	of	of	IN
9935	4128	2235	rice	rice	NN
9935	4128	2236	,	,	,
9935	4128	2237	of	of	IN
9935	4128	2238	wheat	wheat	NN
9935	4128	2239	grain	grain	NN
9935	4128	2240	,	,	,
9935	4128	2241	Substances	Substances	NNP
9935	4128	2242	,	,	,
9935	4128	2243	Food	Food	NNP
9935	4128	2244	,	,	,
9935	4128	2245	Suet	Suet	NNP
9935	4128	2246	,	,	,
9935	4128	2247	Composition	composition	NN
9935	4128	2248	of	of	IN
9935	4128	2249	beef	beef	NN
9935	4128	2250	,	,	,
9935	4128	2251	Sugar	Sugar	NNP
9935	4128	2252	,	,	,
9935	4128	2253	Composition	Composition	NNP
9935	4128	2254	of	of	IN
9935	4128	2255	,	,	,
9935	4128	2256	Composition	composition	NN
9935	4128	2257	of	of	IN
9935	4128	2258	maple	maple	NN
9935	4128	2259	,	,	,
9935	4128	2260	Sultanas	Sultanas	NNP
9935	4128	2261	,	,	,
9935	4128	2262	Meaning	mean	VBG
9935	4128	2263	of	of	IN
9935	4128	2264	,	,	,
9935	4128	2265	Sweet	Sweet	NNP
9935	4128	2266	buns	bun	NNS
9935	4128	2267	,	,	,
9935	4128	2268	corn	corn	NN
9935	4128	2269	,	,	,
9935	4128	2270	T	t	NN
9935	4128	2271	Table	table	NN
9935	4128	2272	,	,	,
9935	4128	2273	Cookery	cookery	NN
9935	4128	2274	time	time	NN
9935	4128	2275	,	,	,
9935	4128	2276	of	of	IN
9935	4128	2277	grain	grain	NN
9935	4128	2278	products	product	NNS
9935	4128	2279	,	,	,
9935	4128	2280	showing	show	VBG
9935	4128	2281	composition	composition	NN
9935	4128	2282	of	of	IN
9935	4128	2283	cereals	cereal	NNS
9935	4128	2284	,	,	,
9935	4128	2285	Tables	Tables	NNPS
9935	4128	2286	of	of	IN
9935	4128	2287	relative	relative	JJ
9935	4128	2288	weights	weight	NNS
9935	4128	2289	and	and	CC
9935	4128	2290	measures	measure	NNS
9935	4128	2291	,	,	,
9935	4128	2292	of	of	IN
9935	4128	2293	weights	weight	NNS
9935	4128	2294	and	and	CC
9935	4128	2295	measures	measure	NNS
9935	4128	2296	,	,	,
9935	4128	2297	Tarragon	Tarragon	NNP
9935	4128	2298	,	,	,
9935	4128	2299	Meaning	mean	VBG
9935	4128	2300	of	of	IN
9935	4128	2301	,	,	,
9935	4128	2302	Tartare	Tartare	NNP
9935	4128	2303	sauce	sauce	NN
9935	4128	2304	,	,	,
9935	4128	2305	Meaning	mean	VBG
9935	4128	2306	of	of	IN
9935	4128	2307	,	,	,
9935	4128	2308	Temperature	temperature	NN
9935	4128	2309	,	,	,
9935	4128	2310	Determining	determine	VBG
9935	4128	2311	and	and	CC
9935	4128	2312	regulating	regulate	VBG
9935	4128	2313	oven	oven	NN
9935	4128	2314	,	,	,
9935	4128	2315	for	for	IN
9935	4128	2316	bread	bread	NN
9935	4128	2317	rising	rise	VBG
9935	4128	2318	,	,	,
9935	4128	2319	for	for	IN
9935	4128	2320	hot	hot	JJ
9935	4128	2321	breads	bread	NNS
9935	4128	2322	,	,	,
9935	4128	2323	Correct	Correct	NNP
9935	4128	2324	oven	oven	NN
9935	4128	2325	,	,	,
9935	4128	2326	Terms	term	NNS
9935	4128	2327	used	use	VBN
9935	4128	2328	in	in	IN
9935	4128	2329	cookery	cookery	NN
9935	4128	2330	,	,	,
9935	4128	2331	Testing	testing	NN
9935	4128	2332	baked	bake	VBN
9935	4128	2333	hot	hot	JJ
9935	4128	2334	-	-	HYPH
9935	4128	2335	bread	bread	NN
9935	4128	2336	mixture	mixture	NN
9935	4128	2337	,	,	,
9935	4128	2338	Thick	thick	JJ
9935	4128	2339	batter	batter	NN
9935	4128	2340	,	,	,
9935	4128	2341	Thin	thin	JJ
9935	4128	2342	batter	batter	NN
9935	4128	2343	,	,	,
9935	4128	2344	Timbale	Timbale	NNP
9935	4128	2345	,	,	,
9935	4128	2346	Meaning	mean	VBG
9935	4128	2347	of	of	IN
9935	4128	2348	,	,	,
9935	4128	2349	Time	Time	NNP
9935	4128	2350	for	for	IN
9935	4128	2351	baking	baking	NN
9935	4128	2352	and	and	CC
9935	4128	2353	care	care	NN
9935	4128	2354	of	of	IN
9935	4128	2355	bread	bread	NN
9935	4128	2356	in	in	IN
9935	4128	2357	oven	oven	NNP
9935	4128	2358	,	,	,
9935	4128	2359	required	require	VBN
9935	4128	2360	for	for	IN
9935	4128	2361	bread	bread	NN
9935	4128	2362	rising	rise	VBG
9935	4128	2363	,	,	,
9935	4128	2364	table	table	NN
9935	4128	2365	,	,	,
9935	4128	2366	Cookery	cookery	NN
9935	4128	2367	,	,	,
9935	4128	2368	Tin	Tin	NNP
9935	4128	2369	cooking	cooking	NN
9935	4128	2370	utensils	utensil	VBZ
9935	4128	2371	,	,	,
9935	4128	2372	Toast	Toast	NNP
9935	4128	2373	,	,	,
9935	4128	2374	Buttered	Buttered	NNP
9935	4128	2375	,	,	,
9935	4128	2376	French	French	NNP
9935	4128	2377	,	,	,
9935	4128	2378	Milk	milk	NN
9935	4128	2379	,	,	,
9935	4128	2380	Toasted	Toasted	NNP
9935	4128	2381	Bread	Bread	NNP
9935	4128	2382	,	,	,
9935	4128	2383	Composition	composition	NN
9935	4128	2384	of	of	IN
9935	4128	2385	,	,	,
9935	4128	2386	Toasting	toast	VBG
9935	4128	2387	,	,	,
9935	4128	2388	Troy	troy	JJ
9935	4128	2389	weight	weight	NN
9935	4128	2390	,	,	,
9935	4128	2391	Truffles	Truffles	NNP
9935	4128	2392	,	,	,
9935	4128	2393	Meaning	mean	VBG
9935	4128	2394	of	of	IN
9935	4128	2395	,	,	,
9935	4128	2396	U	U	NNP
9935	4128	2397	Utensils	Utensils	NNP
9935	4128	2398	,	,	,
9935	4128	2399	Aluminum	Aluminum	NNP
9935	4128	2400	cooking	cooking	NN
9935	4128	2401	,	,	,
9935	4128	2402	and	and	CC
9935	4128	2403	their	-PRON-	PRP$
9935	4128	2404	use	use	NN
9935	4128	2405	,	,	,
9935	4128	2406	Hot	hot	JJ
9935	4128	2407	-	-	HYPH
9935	4128	2408	bread	bread	NN
9935	4128	2409	,	,	,
9935	4128	2410	Copper	copper	NN
9935	4128	2411	cooking	cooking	NN
9935	4128	2412	,	,	,
9935	4128	2413	Earthenware	Earthenware	NNP
9935	4128	2414	cooking	cooking	NN
9935	4128	2415	,	,	,
9935	4128	2416	Enamel	Enamel	NNP
9935	4128	2417	cooking	cooking	NN
9935	4128	2418	,	,	,
9935	4128	2419	for	for	IN
9935	4128	2420	baking	bake	VBG
9935	4128	2421	the	the	DT
9935	4128	2422	hot	hot	JJ
9935	4128	2423	-	-	HYPH
9935	4128	2424	bread	bread	NN
9935	4128	2425	mixture	mixture	NN
9935	4128	2426	,	,	,
9935	4128	2427	for	for	IN
9935	4128	2428	bread	bread	NN
9935	4128	2429	making	making	NN
9935	4128	2430	,	,	,
9935	4128	2431	for	for	IN
9935	4128	2432	cooking	cooking	NN
9935	4128	2433	,	,	,
9935	4128	2434	for	for	IN
9935	4128	2435	furnishing	furnish	VBG
9935	4128	2436	a	a	DT
9935	4128	2437	kitchen	kitchen	NN
9935	4128	2438	,	,	,
9935	4128	2439	for	for	IN
9935	4128	2440	preparing	prepare	VBG
9935	4128	2441	hot	hot	JJ
9935	4128	2442	-	-	HYPH
9935	4128	2443	bread	bread	NN
9935	4128	2444	mixture	mixture	NN
9935	4128	2445	,	,	,
9935	4128	2446	Glass	Glass	NNP
9935	4128	2447	cooking	cooking	NN
9935	4128	2448	,	,	,
9935	4128	2449	Importance	importance	NN
9935	4128	2450	of	of	IN
9935	4128	2451	,	,	,
9935	4128	2452	Iron	Iron	NNP
9935	4128	2453	and	and	CC
9935	4128	2454	steel	steel	NN
9935	4128	2455	cooking	cooking	NN
9935	4128	2456	,	,	,
9935	4128	2457	Materials	Materials	NNP
9935	4128	2458	used	use	VBN
9935	4128	2459	for	for	IN
9935	4128	2460	,	,	,
9935	4128	2461	Small	small	JJ
9935	4128	2462	electric	electric	JJ
9935	4128	2463	,	,	,
9935	4128	2464	Tin	Tin	NNP
9935	4128	2465	cooking	cooking	NN
9935	4128	2466	,	,	,
9935	4128	2467	Wooden	wooden	JJ
9935	4128	2468	cooking	cooking	NN
9935	4128	2469	,	,	,
9935	4128	2470	V	V	NNP
9935	4128	2471	Value	Value	NNP
9935	4128	2472	,	,	,
9935	4128	2473	Food	Food	NNP
9935	4128	2474	,	,	,
9935	4128	2475	Food	Food	NNP
9935	4128	2476	,	,	,
9935	4128	2477	or	or	CC
9935	4128	2478	fuel	fuel	NN
9935	4128	2479	,	,	,
9935	4128	2480	of	of	IN
9935	4128	2481	cereals	cereal	NNS
9935	4128	2482	,	,	,
9935	4128	2483	Economic	Economic	NNP
9935	4128	2484	,	,	,
9935	4128	2485	of	of	IN
9935	4128	2486	gas	gas	NN
9935	4128	2487	as	as	IN
9935	4128	2488	fuel	fuel	NN
9935	4128	2489	,	,	,
9935	4128	2490	Vanilla	Vanilla	NNP
9935	4128	2491	,	,	,
9935	4128	2492	Meaning	mean	VBG
9935	4128	2493	of	of	IN
9935	4128	2494	,	,	,
9935	4128	2495	Varieties	variety	NNS
9935	4128	2496	and	and	CC
9935	4128	2497	composition	composition	NN
9935	4128	2498	of	of	IN
9935	4128	2499	oats	oat	NNS
9935	4128	2500	,	,	,
9935	4128	2501	and	and	CC
9935	4128	2502	structure	structure	NN
9935	4128	2503	of	of	IN
9935	4128	2504	rice	rice	NN
9935	4128	2505	,	,	,
9935	4128	2506	of	of	IN
9935	4128	2507	coal	coal	NN
9935	4128	2508	,	,	,
9935	4128	2509	of	of	IN
9935	4128	2510	Italian	italian	JJ
9935	4128	2511	pastes	paste	NNS
9935	4128	2512	,	,	,
9935	4128	2513	of	of	IN
9935	4128	2514	mixtures	mixture	NNS
9935	4128	2515	used	use	VBN
9935	4128	2516	in	in	IN
9935	4128	2517	hot	hot	JJ
9935	4128	2518	breads	bread	NNS
9935	4128	2519	,	,	,
9935	4128	2520	Variety	Variety	NNP
9935	4128	2521	of	of	IN
9935	4128	2522	foods	food	NNS
9935	4128	2523	,	,	,
9935	4128	2524	Importance	Importance	NNP
9935	4128	2525	of	of	IN
9935	4128	2526	a	a	DT
9935	4128	2527	,	,	,
9935	4128	2528	Vermicelli	Vermicelli	NNP
9935	4128	2529	,	,	,
9935	4128	2530	Vinaigrette	Vinaigrette	NNP
9935	4128	2531	sauce	sauce	NN
9935	4128	2532	,	,	,
9935	4128	2533	Meaning	mean	VBG
9935	4128	2534	of	of	IN
9935	4128	2535	,	,	,
9935	4128	2536	Vol	Vol	NNP
9935	4128	2537	au	au	NNP
9935	4128	2538	vent	vent	NN
9935	4128	2539	,	,	,
9935	4128	2540	Meaning	meaning	NN
9935	4128	2541	of	of	IN
9935	4128	2542	,	,	,
9935	4128	2543	W	W	NNP
9935	4128	2544	Waffle	Waffle	NNP
9935	4128	2545	irons	iron	NNS
9935	4128	2546	,	,	,
9935	4128	2547	Waffles	Waffles	NNP
9935	4128	2548	,	,	,
9935	4128	2549	procedure	procedure	NN
9935	4128	2550	in	in	IN
9935	4128	2551	baking	baking	NN
9935	4128	2552	,	,	,
9935	4128	2553	Rice	Rice	NNP
9935	4128	2554	,	,	,
9935	4128	2555	Walnut	Walnut	NNP
9935	4128	2556	,	,	,
9935	4128	2557	Composition	Composition	NNP
9935	4128	2558	of	of	IN
9935	4128	2559	,	,	,
9935	4128	2560	Waste	Waste	NNP
9935	4128	2561	and	and	CC
9935	4128	2562	refuse	refuse	NN
9935	4128	2563	,	,	,
9935	4128	2564	Distinction	distinction	NN
9935	4128	2565	between	between	IN
9935	4128	2566	,	,	,
9935	4128	2567	Definition	definition	NN
9935	4128	2568	of	of	IN
9935	4128	2569	,	,	,
9935	4128	2570	Water	Water	NNP
9935	4128	2571	as	as	IN
9935	4128	2572	a	a	DT
9935	4128	2573	food	food	NN
9935	4128	2574	substance	substance	NN
9935	4128	2575	,	,	,
9935	4128	2576	Boiling	boil	VBG
9935	4128	2577	to	to	TO
9935	4128	2578	sterilize	sterilize	VB
9935	4128	2579	,	,	,
9935	4128	2580	How	how	WRB
9935	4128	2581	to	to	TO
9935	4128	2582	soften	soften	VB
9935	4128	2583	hard	hard	RB
9935	4128	2584	,	,	,
9935	4128	2585	in	in	IN
9935	4128	2586	cereals	cereal	NNS
9935	4128	2587	,	,	,
9935	4128	2588	in	in	IN
9935	4128	2589	the	the	DT
9935	4128	2590	body	body	NN
9935	4128	2591	,	,	,
9935	4128	2592	Function	function	NN
9935	4128	2593	of	of	IN
9935	4128	2594	,	,	,
9935	4128	2595	Watercress	Watercress	NNP
9935	4128	2596	-	-	HYPH
9935	4128	2597	and	and	CC
9935	4128	2598	-	-	HYPH
9935	4128	2599	celery	celery	NN
9935	4128	2600	salad	salad	NN
9935	4128	2601	,	,	,
9935	4128	2602	Weight	Weight	NNP
9935	4128	2603	,	,	,
9935	4128	2604	Avoirdupois	Avoirdupois	NNP
9935	4128	2605	,	,	,
9935	4128	2606	Troy	Troy	NNP
9935	4128	2607	,	,	,
9935	4128	2608	Weights	weight	NNS
9935	4128	2609	and	and	CC
9935	4128	2610	measures	measure	NNS
9935	4128	2611	,	,	,
9935	4128	2612	Tables	Tables	NNPS
9935	4128	2613	of	of	IN
9935	4128	2614	,	,	,
9935	4128	2615	and	and	CC
9935	4128	2616	measures	measure	NNS
9935	4128	2617	,	,	,
9935	4128	2618	Tables	table	NNS
9935	4128	2619	of	of	IN
9935	4128	2620	relative	relative	JJ
9935	4128	2621	,	,	,
9935	4128	2622	Wheat	wheat	NN
9935	4128	2623	,	,	,
9935	4128	2624	and	and	CC
9935	4128	2625	wheat	wheat	NN
9935	4128	2626	products	product	NNS
9935	4128	2627	,	,	,
9935	4128	2628	Recipes	recipe	NNS
9935	4128	2629	for	for	IN
9935	4128	2630	,	,	,
9935	4128	2631	Beech	Beech	NNP
9935	4128	2632	,	,	,
9935	4128	2633	bread	bread	NN
9935	4128	2634	,	,	,
9935	4128	2635	Composition	composition	NN
9935	4128	2636	of	of	IN
9935	4128	2637	whole	whole	NN
9935	4128	2638	,	,	,
9935	4128	2639	cereals	cereal	NNS
9935	4128	2640	,	,	,
9935	4128	2641	Left	left	NN
9935	4128	2642	-	-	HYPH
9935	4128	2643	over	over	RP
9935	4128	2644	,	,	,
9935	4128	2645	Composition	composition	NN
9935	4128	2646	of	of	IN
9935	4128	2647	,	,	,
9935	4128	2648	Cracked	Cracked	NNP
9935	4128	2649	,	,	,
9935	4128	2650	Cream	Cream	NNP
9935	4128	2651	of	of	IN
9935	4128	2652	,	,	,
9935	4128	2653	flour	flour	NN
9935	4128	2654	,	,	,
9935	4128	2655	Milling	Milling	NNP
9935	4128	2656	of	of	IN
9935	4128	2657	,	,	,
9935	4128	2658	grain	grain	NN
9935	4128	2659	,	,	,
9935	4128	2660	Structure	structure	NN
9935	4128	2661	of	of	IN
9935	4128	2662	,	,	,
9935	4128	2663	grits	grit	NNS
9935	4128	2664	,	,	,
9935	4128	2665	Hulled	Hulled	NNP
9935	4128	2666	,	,	,
9935	4128	2667	Hulled	Hulled	NNP
9935	4128	2668	,	,	,
9935	4128	2669	or	or	CC
9935	4128	2670	whole	whole	RB
9935	4128	2671	,	,	,
9935	4128	2672	Origin	Origin	NNP
9935	4128	2673	and	and	CC
9935	4128	2674	use	use	NN
9935	4128	2675	of	of	IN
9935	4128	2676	,	,	,
9935	4128	2677	products	product	NNS
9935	4128	2678	,	,	,
9935	4128	2679	Recipes	recipe	NNS
9935	4128	2680	for	for	IN
9935	4128	2681	,	,	,
9935	4128	2682	Spring	spring	NN
9935	4128	2683	,	,	,
9935	4128	2684	or	or	CC
9935	4128	2685	hard	hard	RB
9935	4128	2686	,	,	,
9935	4128	2687	Winter	winter	NN
9935	4128	2688	,	,	,
9935	4128	2689	or	or	CC
9935	4128	2690	soft	soft	JJ
9935	4128	2691	,	,	,
9935	4128	2692	White	white	JJ
9935	4128	2693	bread	bread	NN
9935	4128	2694	,	,	,
9935	4128	2695	bread	bread	NN
9935	4128	2696	,	,	,
9935	4128	2697	Long	long	JJ
9935	4128	2698	process	process	NN
9935	4128	2699	of	of	IN
9935	4128	2700	making	make	VBG
9935	4128	2701	,	,	,
9935	4128	2702	bread	bread	NN
9935	4128	2703	,	,	,
9935	4128	2704	Quick	quick	JJ
9935	4128	2705	process	process	NN
9935	4128	2706	of	of	IN
9935	4128	2707	making	make	VBG
9935	4128	2708	,	,	,
9935	4128	2709	of	of	IN
9935	4128	2710	egg	egg	NN
9935	4128	2711	,	,	,
9935	4128	2712	Composition	Composition	NNP
9935	4128	2713	of	of	IN
9935	4128	2714	,	,	,
9935	4128	2715	Whole	whole	JJ
9935	4128	2716	egg	egg	NN
9935	4128	2717	,	,	,
9935	4128	2718	Composition	composition	NN
9935	4128	2719	of	of	IN
9935	4128	2720	,	,	,
9935	4128	2721	milk	milk	NN
9935	4128	2722	,	,	,
9935	4128	2723	Composition	composition	NN
9935	4128	2724	of	of	IN
9935	4128	2725	,	,	,
9935	4128	2726	-wheat	-wheat	:
9935	4128	2727	bread	bread	NN
9935	4128	2728	,	,	,
9935	4128	2729	Whole	whole	JJ
9935	4128	2730	-	-	HYPH
9935	4128	2731	wheat	wheat	NN
9935	4128	2732	bread	bread	NN
9935	4128	2733	,	,	,
9935	4128	2734	Composition	composition	NN
9935	4128	2735	of	of	IN
9935	4128	2736	,	,	,
9935	4128	2737	-wheat	-wheat	:
9935	4128	2738	bread	bread	NN
9935	4128	2739	,	,	,
9935	4128	2740	Quick	quick	JJ
9935	4128	2741	process	process	NN
9935	4128	2742	of	of	IN
9935	4128	2743	making	make	VBG
9935	4128	2744	,	,	,
9935	4128	2745	-wheat	-wheat	:
9935	4128	2746	flour	flour	NN
9935	4128	2747	,	,	,
9935	4128	2748	-wheat	-wheat	HYPH
9935	4128	2749	fruit	fruit	NN
9935	4128	2750	bread	bread	NN
9935	4128	2751	,	,	,
9935	4128	2752	-wheat	-wheat	:
9935	4128	2753	puffs	puff	NNS
9935	4128	2754	,	,	,
9935	4128	2755	-wheat	-wheat	NN
9935	4128	2756	rolls	roll	NNS
9935	4128	2757	,	,	,
9935	4128	2758	Window	Window	NNP
9935	4128	2759	boxes	box	NNS
9935	4128	2760	,	,	,
9935	4128	2761	Winter	winter	NN
9935	4128	2762	,	,	,
9935	4128	2763	or	or	CC
9935	4128	2764	soft	soft	JJ
9935	4128	2765	,	,	,
9935	4128	2766	wheat	wheat	NN
9935	4128	2767	,	,	,
9935	4128	2768	Wooden	wooden	JJ
9935	4128	2769	cooking	cooking	NN
9935	4128	2770	utensils	utensil	VBZ
9935	4128	2771	,	,	,
9935	4128	2772	Work	work	NN
9935	4128	2773	,	,	,
9935	4128	2774	Order	order	NN
9935	4128	2775	of	of	IN
9935	4128	2776	,	,	,
9935	4128	2777	Y	Y	NNP
9935	4128	2778	Yeast	Yeast	NNP
9935	4128	2779	,	,	,
9935	4128	2780	Action	action	NN
9935	4128	2781	of	of	IN
9935	4128	2782	,	,	,
9935	4128	2783	Yeast	Yeast	NNP
9935	4128	2784	aids	aids	NNP
9935	4128	2785	,	,	,
9935	4128	2786	and	and	CC
9935	4128	2787	hot	hot	JJ
9935	4128	2788	breads	bread	NNS
9935	4128	2789	,	,	,
9935	4128	2790	Distinction	distinction	NN
9935	4128	2791	between	between	IN
9935	4128	2792	,	,	,
9935	4128	2793	Commercial	Commercial	NNP
9935	4128	2794	,	,	,
9935	4128	2795	Compressed	Compressed	NNP
9935	4128	2796	,	,	,
9935	4128	2797	Dry	Dry	NNP
9935	4128	2798	,	,	,
9935	4128	2799	Liquid	Liquid	NNP
9935	4128	2800	,	,	,
9935	4128	2801	Moist	Moist	NNP
9935	4128	2802	,	,	,
9935	4128	2803	or	or	CC
9935	4128	2804	leavened	leaven	VBN
9935	4128	2805	,	,	,
9935	4128	2806	bread	bread	NN
9935	4128	2807	,	,	,
9935	4128	2808	Quality	Quality	NNP
9935	4128	2809	of	of	IN
9935	4128	2810	,	,	,
9935	4128	2811	Yeasts	Yeasts	NNPS
9935	4128	2812	,	,	,
9935	4128	2813	Yolk	Yolk	NNP
9935	4128	2814	of	of	IN
9935	4128	2815	egg	egg	NN
9935	4128	2816	,	,	,
9935	4128	2817	Composition	Composition	NNP
9935	4128	2818	of	of	IN
9935	4128	2819	,	,	,
9935	4128	2820	Z	Z	NNP
9935	4128	2821	Zwieback	Zwieback	NNP
9935	4128	2822	,	,	,