id	sid	tid	token	lemma	pos
9936	1	1	and	and	CC
9936	1	2	PG	PG	NNP
9936	1	3	Distributed	Distributed	NNP
9936	1	4	Proofreaders	Proofreaders	NNPS
9936	1	5	WOMAN	WOMAN	NNP
9936	1	6	'S	's	POS
9936	1	7	INSTITUTE	INSTITUTE	NNP
9936	1	8	LIBRARY	LIBRARY	NNP
9936	1	9	OF	of	IN
9936	1	10	COOKERY	cookery	NN
9936	1	11	VOLUME	volume	NN
9936	1	12	TWO	two	CD
9936	1	13	MILK	MILK	NNS
9936	1	14	,	,	,
9936	1	15	BUTTER	butter	NN
9936	1	16	,	,	,
9936	1	17	AND	and	CC
9936	1	18	CHEESE	cheese	NN
9936	1	19	EGGS	egg	VBD
9936	1	20	VEGETABLES	vegetables	NN
9936	1	21	WOMENS	women	VBD
9936	1	22	INSTITUTE	INSTITUTE	NNS
9936	1	23	OF	of	IN
9936	1	24	DOMESTIC	domestic	JJ
9936	1	25	ARTS	ARTS	NNP
9936	1	26	AND	and	CC
9936	1	27	SCIENCES	SCIENCES	NNP
9936	1	28	,	,	,
9936	1	29	Inc.	Inc.	NNP
9936	2	1	PREFACE	preface	VB
9936	2	2	This	this	DT
9936	2	3	volume	volume	NN
9936	2	4	,	,	,
9936	2	5	which	which	WDT
9936	2	6	is	be	VBZ
9936	2	7	the	the	DT
9936	2	8	second	second	JJ
9936	2	9	of	of	IN
9936	2	10	the	the	DT
9936	2	11	Woman	Woman	NNP
9936	2	12	's	's	POS
9936	2	13	Institute	Institute	NNP
9936	2	14	Library	Library	NNP
9936	2	15	of	of	IN
9936	2	16	Cookery	Cookery	NNP
9936	2	17	,	,	,
9936	2	18	deals	deal	NNS
9936	2	19	with	with	IN
9936	2	20	such	such	JJ
9936	2	21	essentials	essential	NNS
9936	2	22	of	of	IN
9936	2	23	diet	diet	NNP
9936	2	24	as	as	IN
9936	2	25	the	the	DT
9936	2	26	dairy	dairy	NN
9936	2	27	products	product	NNS
9936	2	28	--	--	:
9936	2	29	milk	milk	NN
9936	2	30	,	,	,
9936	2	31	butter	butter	NN
9936	2	32	,	,	,
9936	2	33	and	and	CC
9936	2	34	cheese	cheese	NN
9936	2	35	--	--	:
9936	2	36	the	the	DT
9936	2	37	protein	protein	NN
9936	2	38	food	food	NN
9936	2	39	,	,	,
9936	2	40	eggs	egg	NNS
9936	2	41	,	,	,
9936	2	42	and	and	CC
9936	2	43	the	the	DT
9936	2	44	energy	energy	NN
9936	2	45	-	-	HYPH
9936	2	46	producing	produce	VBG
9936	2	47	nutrients	nutrient	NNS
9936	2	48	,	,	,
9936	2	49	vegetables	vegetable	NNS
9936	2	50	.	.	.
9936	3	1	In	in	IN
9936	3	2	_	_	NNP
9936	3	3	Milk	Milk	NNP
9936	3	4	,	,	,
9936	3	5	Butter	Butter	NNP
9936	3	6	,	,	,
9936	3	7	and	and	CC
9936	3	8	Cheese	Cheese	NNP
9936	3	9	_	_	NNP
9936	3	10	,	,	,
9936	3	11	Parts	Parts	NNP
9936	3	12	1	1	CD
9936	3	13	and	and	CC
9936	3	14	2	2	CD
9936	3	15	,	,	,
9936	3	16	are	be	VBP
9936	3	17	explained	explain	VBN
9936	3	18	the	the	DT
9936	3	19	place	place	NN
9936	3	20	that	that	WDT
9936	3	21	milk	milk	NN
9936	3	22	occupies	occupie	NNS
9936	3	23	in	in	IN
9936	3	24	the	the	DT
9936	3	25	diet	diet	NN
9936	3	26	,	,	,
9936	3	27	its	-PRON-	PRP$
9936	3	28	composition	composition	NN
9936	3	29	,	,	,
9936	3	30	grades	grade	NNS
9936	3	31	,	,	,
9936	3	32	and	and	CC
9936	3	33	the	the	DT
9936	3	34	dishes	dish	NNS
9936	3	35	for	for	IN
9936	3	36	which	which	WDT
9936	3	37	it	-PRON-	PRP
9936	3	38	is	be	VBZ
9936	3	39	used	use	VBN
9936	3	40	;	;	:
9936	3	41	the	the	DT
9936	3	42	purchase	purchase	NN
9936	3	43	,	,	,
9936	3	44	care	care	NN
9936	3	45	,	,	,
9936	3	46	and	and	CC
9936	3	47	use	use	NN
9936	3	48	of	of	IN
9936	3	49	butter	butter	NN
9936	3	50	and	and	CC
9936	3	51	butter	butter	NN
9936	3	52	substitutes	substitute	NNS
9936	3	53	;	;	:
9936	3	54	and	and	CC
9936	3	55	the	the	DT
9936	3	56	characteristics	characteristic	NNS
9936	3	57	,	,	,
9936	3	58	care	care	NN
9936	3	59	,	,	,
9936	3	60	and	and	CC
9936	3	61	varieties	variety	NNS
9936	3	62	of	of	IN
9936	3	63	both	both	CC
9936	3	64	domestic	domestic	JJ
9936	3	65	and	and	CC
9936	3	66	imported	import	VBN
9936	3	67	cheeses	cheese	NNS
9936	3	68	,	,	,
9936	3	69	as	as	RB
9936	3	70	well	well	RB
9936	3	71	as	as	IN
9936	3	72	a	a	DT
9936	3	73	number	number	NN
9936	3	74	of	of	IN
9936	3	75	excellent	excellent	JJ
9936	3	76	recipes	recipe	NNS
9936	3	77	for	for	IN
9936	3	78	cheese	cheese	NN
9936	3	79	dishes	dish	NNS
9936	3	80	.	.	.
9936	4	1	A	a	DT
9936	4	2	luncheon	luncheon	NN
9936	4	3	menu	menu	NN
9936	4	4	,	,	,
9936	4	5	in	in	IN
9936	4	6	which	which	WDT
9936	4	7	a	a	DT
9936	4	8	cheese	cheese	NN
9936	4	9	dish	dish	NN
9936	4	10	is	be	VBZ
9936	4	11	substituted	substitute	VBN
9936	4	12	for	for	IN
9936	4	13	meat	meat	NN
9936	4	14	,	,	,
9936	4	15	is	be	VBZ
9936	4	16	of	of	IN
9936	4	17	interest	interest	NN
9936	4	18	in	in	IN
9936	4	19	this	this	DT
9936	4	20	connection	connection	NN
9936	4	21	,	,	,
9936	4	22	for	for	IN
9936	4	23	it	-PRON-	PRP
9936	4	24	shows	show	VBZ
9936	4	25	the	the	DT
9936	4	26	housewife	housewife	NN
9936	4	27	,	,	,
9936	4	28	early	early	RB
9936	4	29	in	in	IN
9936	4	30	her	-PRON-	PRP$
9936	4	31	studies	study	NNS
9936	4	32	,	,	,
9936	4	33	not	not	RB
9936	4	34	only	only	RB
9936	4	35	how	how	WRB
9936	4	36	to	to	TO
9936	4	37	combine	combine	VB
9936	4	38	dishes	dish	NNS
9936	4	39	to	to	TO
9936	4	40	produce	produce	VB
9936	4	41	a	a	DT
9936	4	42	balanced	balanced	JJ
9936	4	43	meal	meal	NN
9936	4	44	,	,	,
9936	4	45	but	but	CC
9936	4	46	also	also	RB
9936	4	47	how	how	WRB
9936	4	48	to	to	TO
9936	4	49	make	make	VB
9936	4	50	up	up	RP
9936	4	51	a	a	DT
9936	4	52	menu	menu	NN
9936	4	53	in	in	IN
9936	4	54	which	which	WDT
9936	4	55	meat	meat	NN
9936	4	56	is	be	VBZ
9936	4	57	not	not	RB
9936	4	58	needed	need	VBN
9936	4	59	.	.	.
9936	5	1	In	in	IN
9936	5	2	_	_	NNP
9936	5	3	Eggs	Eggs	NNP
9936	5	4	_	_	NNP
9936	5	5	are	be	VBP
9936	5	6	discussed	discuss	VBN
9936	5	7	the	the	DT
9936	5	8	nutritive	nutritive	JJ
9936	5	9	value	value	NN
9936	5	10	of	of	IN
9936	5	11	eggs	egg	NNS
9936	5	12	,	,	,
9936	5	13	the	the	DT
9936	5	14	ways	way	NNS
9936	5	15	in	in	IN
9936	5	16	which	which	WDT
9936	5	17	to	to	TO
9936	5	18	select	select	VB
9936	5	19	,	,	,
9936	5	20	preserve	preserve	VB
9936	5	21	,	,	,
9936	5	22	cook	cook	NN
9936	5	23	,	,	,
9936	5	24	and	and	CC
9936	5	25	serve	serve	VB
9936	5	26	them	-PRON-	PRP
9936	5	27	,	,	,
9936	5	28	and	and	CC
9936	5	29	how	how	WRB
9936	5	30	to	to	TO
9936	5	31	utilize	utilize	VB
9936	5	32	left	leave	VBN
9936	5	33	-	-	HYPH
9936	5	34	over	over	RP
9936	5	35	eggs	egg	NNS
9936	5	36	.	.	.
9936	6	1	So	so	RB
9936	6	2	many	many	JJ
9936	6	3	uses	use	NNS
9936	6	4	have	have	VBP
9936	6	5	eggs	egg	NNS
9936	6	6	in	in	IN
9936	6	7	the	the	DT
9936	6	8	diet	diet	NN
9936	6	9	and	and	CC
9936	6	10	so	so	RB
9936	6	11	nourishing	nourishing	JJ
9936	6	12	is	be	VBZ
9936	6	13	this	this	DT
9936	6	14	food	food	NN
9936	6	15	that	that	WDT
9936	6	16	too	too	RB
9936	6	17	much	much	JJ
9936	6	18	attention	attention	NN
9936	6	19	can	can	MD
9936	6	20	not	not	RB
9936	6	21	be	be	VB
9936	6	22	paid	pay	VBN
9936	6	23	to	to	IN
9936	6	24	its	-PRON-	PRP$
9936	6	25	preparation	preparation	NN
9936	6	26	.	.	.
9936	7	1	In	in	IN
9936	7	2	this	this	DT
9936	7	3	lesson	lesson	NN
9936	7	4	,	,	,
9936	7	5	also	also	RB
9936	7	6	,	,	,
9936	7	7	is	be	VBZ
9936	7	8	given	give	VBN
9936	7	9	a	a	DT
9936	7	10	breakfast	breakfast	NN
9936	7	11	menu	menu	NN
9936	7	12	to	to	TO
9936	7	13	afford	afford	VB
9936	7	14	practice	practice	NN
9936	7	15	in	in	IN
9936	7	16	preparing	prepare	VBG
9936	7	17	several	several	JJ
9936	7	18	simple	simple	JJ
9936	7	19	dishes	dish	NNS
9936	7	20	usually	usually	RB
9936	7	21	served	serve	VBN
9936	7	22	in	in	IN
9936	7	23	this	this	DT
9936	7	24	meal	meal	NN
9936	7	25	.	.	.
9936	8	1	In	in	IN
9936	8	2	_	_	NNP
9936	8	3	Vegetables	Vegetables	NNP
9936	8	4	_	_	NNP
9936	8	5	,	,	,
9936	8	6	Parts	Parts	NNP
9936	8	7	1	1	CD
9936	8	8	and	and	CC
9936	8	9	2	2	CD
9936	8	10	,	,	,
9936	8	11	every	every	DT
9936	8	12	variety	variety	NN
9936	8	13	of	of	IN
9936	8	14	vegetable	vegetable	NN
9936	8	15	is	be	VBZ
9936	8	16	discussed	discuss	VBN
9936	8	17	as	as	IN
9936	8	18	to	to	IN
9936	8	19	food	food	NN
9936	8	20	value	value	NN
9936	8	21	,	,	,
9936	8	22	preparation	preparation	NN
9936	8	23	,	,	,
9936	8	24	place	place	NN
9936	8	25	in	in	IN
9936	8	26	the	the	DT
9936	8	27	meal	meal	NN
9936	8	28	,	,	,
9936	8	29	and	and	CC
9936	8	30	proper	proper	JJ
9936	8	31	methods	method	NNS
9936	8	32	of	of	IN
9936	8	33	serving	serve	VBG
9936	8	34	.	.	.
9936	9	1	With	with	IN
9936	9	2	such	such	PDT
9936	9	3	a	a	DT
9936	9	4	fund	fund	NN
9936	9	5	of	of	IN
9936	9	6	knowledge	knowledge	NN
9936	9	7	,	,	,
9936	9	8	the	the	DT
9936	9	9	housewife	housewife	NN
9936	9	10	will	will	MD
9936	9	11	be	be	VB
9936	9	12	well	well	RB
9936	9	13	equipped	equip	VBN
9936	9	14	to	to	TO
9936	9	15	give	give	VB
9936	9	16	pleasing	pleasing	JJ
9936	9	17	variety	variety	NN
9936	9	18	to	to	IN
9936	9	19	her	-PRON-	PRP$
9936	9	20	meals	meal	NNS
9936	9	21	.	.	.
9936	10	1	In	in	IN
9936	10	2	addition	addition	NN
9936	10	3	to	to	IN
9936	10	4	the	the	DT
9936	10	5	instruction	instruction	NN
9936	10	6	in	in	IN
9936	10	7	these	these	DT
9936	10	8	matters	matter	NNS
9936	10	9	,	,	,
9936	10	10	there	there	EX
9936	10	11	are	be	VBP
9936	10	12	a	a	DT
9936	10	13	large	large	JJ
9936	10	14	number	number	NN
9936	10	15	of	of	IN
9936	10	16	illustrations	illustration	NNS
9936	10	17	,	,	,
9936	10	18	which	which	WDT
9936	10	19	make	make	VBP
9936	10	20	clear	clear	JJ
9936	10	21	the	the	DT
9936	10	22	important	important	JJ
9936	10	23	details	detail	NNS
9936	10	24	in	in	IN
9936	10	25	every	every	DT
9936	10	26	process	process	NN
9936	10	27	employed	employ	VBN
9936	10	28	and	and	CC
9936	10	29	in	in	IN
9936	10	30	many	many	JJ
9936	10	31	recipes	recipe	NNS
9936	10	32	show	show	VBP
9936	10	33	certain	certain	JJ
9936	10	34	steps	step	NNS
9936	10	35	as	as	RB
9936	10	36	well	well	RB
9936	10	37	as	as	IN
9936	10	38	the	the	DT
9936	10	39	finished	finished	JJ
9936	10	40	result	result	NN
9936	10	41	.	.	.
9936	11	1	With	with	IN
9936	11	2	such	such	JJ
9936	11	3	detailed	detailed	JJ
9936	11	4	information	information	NN
9936	11	5	,	,	,
9936	11	6	it	-PRON-	PRP
9936	11	7	is	be	VBZ
9936	11	8	our	-PRON-	PRP$
9936	11	9	desire	desire	NN
9936	11	10	that	that	IN
9936	11	11	as	as	IN
9936	11	12	many	many	JJ
9936	11	13	of	of	IN
9936	11	14	the	the	DT
9936	11	15	recipes	recipe	NNS
9936	11	16	as	as	IN
9936	11	17	possible	possible	JJ
9936	11	18	be	be	VB
9936	11	19	tried	try	VBN
9936	11	20	,	,	,
9936	11	21	for	for	IN
9936	11	22	it	-PRON-	PRP
9936	11	23	is	be	VBZ
9936	11	24	only	only	RB
9936	11	25	through	through	IN
9936	11	26	constant	constant	JJ
9936	11	27	practice	practice	NN
9936	11	28	that	that	WDT
9936	11	29	the	the	DT
9936	11	30	rules	rule	NNS
9936	11	31	and	and	CC
9936	11	32	principles	principle	NNS
9936	11	33	of	of	IN
9936	11	34	cookery	cookery	NN
9936	11	35	will	will	MD
9936	11	36	become	become	VB
9936	11	37	thoroughly	thoroughly	RB
9936	11	38	instilled	instill	VBN
9936	11	39	in	in	IN
9936	11	40	the	the	DT
9936	11	41	mind	mind	NN
9936	11	42	.	.	.
9936	12	1	Nothing	nothing	NN
9936	12	2	is	be	VBZ
9936	12	3	of	of	IN
9936	12	4	more	more	JJR
9936	12	5	value	value	NN
9936	12	6	to	to	IN
9936	12	7	the	the	DT
9936	12	8	housewife	housewife	NN
9936	12	9	than	than	IN
9936	12	10	such	such	PDT
9936	12	11	a	a	DT
9936	12	12	knowledge	knowledge	NN
9936	12	13	of	of	IN
9936	12	14	food	food	NN
9936	12	15	and	and	CC
9936	12	16	its	-PRON-	PRP$
9936	12	17	preparation	preparation	NN
9936	12	18	,	,	,
9936	12	19	for	for	CC
9936	12	20	,	,	,
9936	12	21	as	as	IN
9936	12	22	every	every	DT
9936	12	23	one	one	NN
9936	12	24	knows	know	VBZ
9936	12	25	,	,	,
9936	12	26	proper	proper	JJ
9936	12	27	diet	diet	NN
9936	12	28	is	be	VBZ
9936	12	29	the	the	DT
9936	12	30	chief	chief	JJ
9936	12	31	requisite	requisite	NN
9936	12	32	of	of	IN
9936	12	33	good	good	JJ
9936	12	34	health	health	NN
9936	12	35	.	.	.
9936	13	1	To	to	TO
9936	13	2	be	be	VB
9936	13	3	of	of	IN
9936	13	4	the	the	DT
9936	13	5	greatest	great	JJS
9936	13	6	assistance	assistance	NN
9936	13	7	to	to	IN
9936	13	8	the	the	DT
9936	13	9	woman	woman	NN
9936	13	10	in	in	IN
9936	13	11	the	the	DT
9936	13	12	home	home	NN
9936	13	13	is	be	VBZ
9936	13	14	the	the	DT
9936	13	15	purpose	purpose	NN
9936	13	16	of	of	IN
9936	13	17	these	these	DT
9936	13	18	volumes	volume	NNS
9936	13	19	--	--	:
9936	13	20	to	to	TO
9936	13	21	relieve	relieve	VB
9936	13	22	her	-PRON-	PRP$
9936	13	23	household	household	NN
9936	13	24	tasks	task	NNS
9936	13	25	of	of	IN
9936	13	26	much	much	JJ
9936	13	27	of	of	IN
9936	13	28	their	-PRON-	PRP$
9936	13	29	drudgery	drudgery	NN
9936	13	30	and	and	CC
9936	13	31	to	to	TO
9936	13	32	help	help	VB
9936	13	33	her	-PRON-	PRP
9936	13	34	come	come	VB
9936	13	35	to	to	IN
9936	13	36	a	a	DT
9936	13	37	realization	realization	NN
9936	13	38	of	of	IN
9936	13	39	the	the	DT
9936	13	40	opportunity	opportunity	NN
9936	13	41	for	for	IN
9936	13	42	good	good	NN
9936	13	43	that	that	WDT
9936	13	44	is	be	VBZ
9936	13	45	hers	-PRON-	PRP
9936	13	46	.	.	.
9936	14	1	In	in	IN
9936	14	2	no	no	DT
9936	14	3	better	well	JJR
9936	14	4	way	way	NN
9936	14	5	can	can	MD
9936	14	6	she	-PRON-	PRP
9936	14	7	create	create	VB
9936	14	8	happiness	happiness	NN
9936	14	9	and	and	CC
9936	14	10	contentment	contentment	NN
9936	14	11	in	in	IN
9936	14	12	her	-PRON-	PRP$
9936	14	13	home	home	NN
9936	14	14	than	than	IN
9936	14	15	by	by	IN
9936	14	16	preparing	prepare	VBG
9936	14	17	appetizing	appetize	VBG
9936	14	18	,	,	,
9936	14	19	nutritious	nutritious	JJ
9936	14	20	meals	meal	NNS
9936	14	21	and	and	CC
9936	14	22	serving	serve	VBG
9936	14	23	them	-PRON-	PRP
9936	14	24	in	in	IN
9936	14	25	the	the	DT
9936	14	26	most	most	RBS
9936	14	27	attractive	attractive	JJ
9936	14	28	manner	manner	NN
9936	14	29	.	.	.
9936	15	1	CONTENTS	content	NNS
9936	15	2	MILK	MILK	NNS
9936	15	3	,	,	,
9936	15	4	BUTTER	butter	NN
9936	15	5	,	,	,
9936	15	6	AND	and	CC
9936	15	7	CHEESE	cheese	NN
9936	15	8	Milk	milk	NN
9936	15	9	in	in	IN
9936	15	10	the	the	DT
9936	15	11	Diet	Diet	NNP
9936	15	12	Composition	Composition	NNP
9936	15	13	of	of	IN
9936	15	14	Milk	milk	NN
9936	15	15	Products	product	NNS
9936	15	16	Obtained	obtain	VBN
9936	15	17	from	from	IN
9936	15	18	Milk	milk	NN
9936	15	19	Characteristics	characteristic	NNS
9936	15	20	of	of	IN
9936	15	21	Wholesome	Wholesome	NNP
9936	15	22	Milk	milk	NN
9936	15	23	Grades	grade	NNS
9936	15	24	of	of	IN
9936	15	25	Clean	clean	JJ
9936	15	26	Milk	milk	NN
9936	15	27	Preserved	preserve	VBN
9936	15	28	Milk	milk	NN
9936	15	29	Milk	milk	NN
9936	15	30	in	in	IN
9936	15	31	the	the	DT
9936	15	32	Home	home	NN
9936	15	33	Recipes	Recipes	NNPS
9936	15	34	for	for	IN
9936	15	35	Milk	milk	NN
9936	15	36	Dishes	dish	NNS
9936	15	37	and	and	CC
9936	15	38	Sauces	Sauces	NNPS
9936	15	39	Economical	Economical	NNP
9936	15	40	Use	Use	NNP
9936	15	41	of	of	IN
9936	15	42	Butter	Butter	NNP
9936	15	43	Flavor	Flavor	NNP
9936	15	44	and	and	CC
9936	15	45	Composition	Composition	NNP
9936	15	46	of	of	IN
9936	15	47	Butter	Butter	NNP
9936	15	48	Purchase	Purchase	NNP
9936	15	49	and	and	CC
9936	15	50	Care	Care	NNP
9936	15	51	of	of	IN
9936	15	52	Butter	Butter	NNP
9936	15	53	Cooking	Cooking	NNP
9936	15	54	With	with	IN
9936	15	55	Butter	butter	NN
9936	15	56	Serving	serve	VBG
9936	15	57	Butter	Butter	NNP
9936	15	58	Butter	Butter	NNP
9936	15	59	Substitutes	Substitutes	NNP
9936	15	60	Characteristics	Characteristics	NNPS
9936	15	61	and	and	CC
9936	15	62	Care	Care	NNP
9936	15	63	of	of	IN
9936	15	64	Cheese	Cheese	NNP
9936	15	65	Imported	Imported	NNP
9936	15	66	Cheese	Cheese	NNP
9936	15	67	Domestic	Domestic	NNP
9936	15	68	Cheese	Cheese	NNP
9936	15	69	Serving	serve	VBG
9936	15	70	Cheese	cheese	NN
9936	15	71	Recipes	Recipes	NNPS
9936	15	72	for	for	IN
9936	15	73	Cheese	Cheese	NNP
9936	15	74	Dishes	Dishes	NNPS
9936	15	75	Luncheon	Luncheon	NNP
9936	15	76	Menu	Menu	NNP
9936	15	77	EGGS	EGGS	NNP
9936	15	78	Description	description	NN
9936	15	79	of	of	IN
9936	15	80	Eggs	Eggs	NNP
9936	15	81	and	and	CC
9936	15	82	Place	Place	NNP
9936	15	83	in	in	IN
9936	15	84	the	the	DT
9936	15	85	Diet	Diet	NNP
9936	15	86	Nutritive	Nutritive	NNP
9936	15	87	Value	Value	NNP
9936	15	88	of	of	IN
9936	15	89	Eggs	Eggs	NNP
9936	15	90	Selection	Selection	NNP
9936	15	91	of	of	IN
9936	15	92	Eggs	Eggs	NNP
9936	15	93	Preservation	Preservation	NNP
9936	15	94	of	of	IN
9936	15	95	Eggs	Eggs	NNP
9936	15	96	Cooking	Cooking	NNP
9936	15	97	of	of	IN
9936	15	98	Eggs	Eggs	NNP
9936	15	99	Serving	serve	VBG
9936	15	100	of	of	IN
9936	15	101	Eggs	Eggs	NNP
9936	15	102	Egg	Egg	NNP
9936	15	103	Recipes	Recipes	NNPS
9936	15	104	Use	Use	NNP
9936	15	105	of	of	IN
9936	15	106	Left	Left	NNP
9936	15	107	-	-	HYPH
9936	15	108	Over	over	RP
9936	15	109	Eggs	Eggs	NNP
9936	15	110	Breakfast	Breakfast	NNP
9936	15	111	Menu	Menu	MD
9936	15	112	VEGETABLES	vegetables	VB
9936	15	113	Variety	variety	NN
9936	15	114	in	in	IN
9936	15	115	Vegetables	Vegetables	NNP
9936	15	116	Structure	Structure	NNP
9936	15	117	,	,	,
9936	15	118	Composition	composition	NN
9936	15	119	,	,	,
9936	15	120	and	and	CC
9936	15	121	Food	Food	NNP
9936	15	122	Value	Value	NNP
9936	15	123	Purchase	Purchase	NNP
9936	15	124	and	and	CC
9936	15	125	Care	Care	NNP
9936	15	126	of	of	IN
9936	15	127	Vegetables	Vegetables	NNP
9936	15	128	Classification	Classification	NNP
9936	15	129	of	of	IN
9936	15	130	Vegetables	Vegetables	NNP
9936	15	131	Methods	Methods	NNPS
9936	15	132	of	of	IN
9936	15	133	Preparing	prepare	VBG
9936	15	134	and	and	CC
9936	15	135	Cooking	Cooking	NNP
9936	15	136	Vegetables	Vegetables	NNP
9936	15	137	Sauces	Sauces	NNPS
9936	15	138	for	for	IN
9936	15	139	Vegetables	Vegetables	NNP
9936	15	140	Asparagus	Asparagus	NNP
9936	15	141	and	and	CC
9936	15	142	Its	-PRON-	PRP$
9936	15	143	Preparation	Preparation	NNP
9936	15	144	Beans	Beans	NNPS
9936	15	145	and	and	CC
9936	15	146	Their	-PRON-	PRP$
9936	15	147	Preparation	preparation	NN
9936	15	148	Beets	Beets	NNPS
9936	15	149	and	and	CC
9936	15	150	Their	-PRON-	PRP$
9936	15	151	Preparation	preparation	NN
9936	15	152	Brussels	Brussels	NNP
9936	15	153	Sprouts	Sprouts	NNPS
9936	15	154	and	and	CC
9936	15	155	Their	-PRON-	PRP$
9936	15	156	Preparation	Preparation	NNP
9936	15	157	Cabbage	cabbage	NN
9936	15	158	and	and	CC
9936	15	159	Its	-PRON-	PRP$
9936	15	160	Preparation	Preparation	NNP
9936	15	161	Carrots	Carrots	NNPS
9936	15	162	and	and	CC
9936	15	163	Their	-PRON-	PRP$
9936	15	164	Preparation	preparation	NN
9936	15	165	Cauliflower	Cauliflower	NNP
9936	15	166	and	and	CC
9936	15	167	Its	-PRON-	PRP$
9936	15	168	Preparation	Preparation	NNP
9936	15	169	Celery	Celery	NNP
9936	15	170	and	and	CC
9936	15	171	Its	-PRON-	PRP$
9936	15	172	Preparation	Preparation	NNP
9936	15	173	Corn	Corn	NNP
9936	15	174	and	and	CC
9936	15	175	Its	-PRON-	PRP$
9936	15	176	Preparation	Preparation	NNP
9936	15	177	Cucumbers	Cucumbers	NNPS
9936	15	178	and	and	CC
9936	15	179	Their	-PRON-	PRP$
9936	15	180	Preparation	Preparation	NNP
9936	15	181	Eggplant	Eggplant	NNP
9936	15	182	and	and	CC
9936	15	183	Its	-PRON-	PRP$
9936	15	184	Preparation	Preparation	NNP
9936	15	185	French	French	NNP
9936	15	186	Artichokes	Artichokes	NNPS
9936	15	187	and	and	CC
9936	15	188	Their	-PRON-	PRP$
9936	15	189	Preparation	Preparation	NNP
9936	15	190	Greens	Greens	NNP
9936	15	191	and	and	CC
9936	15	192	Their	-PRON-	PRP$
9936	15	193	Preparation	preparation	NN
9936	15	194	Jerusalem	Jerusalem	NNP
9936	15	195	Artichokes	Artichokes	NNP
9936	15	196	and	and	CC
9936	15	197	Their	-PRON-	PRP$
9936	15	198	Preparation	Preparation	NNP
9936	15	199	Kohlrabi	Kohlrabi	NNP
9936	15	200	and	and	CC
9936	15	201	Its	-PRON-	PRP$
9936	15	202	Preparation	Preparation	NNP
9936	15	203	Lentils	Lentils	NNPS
9936	15	204	and	and	CC
9936	15	205	Their	-PRON-	PRP$
9936	15	206	Preparation	Preparation	NNP
9936	15	207	Mushrooms	Mushrooms	NNPS
9936	15	208	and	and	CC
9936	15	209	Their	-PRON-	PRP$
9936	15	210	Preparation	Preparation	NNP
9936	15	211	Okra	okra	NN
9936	15	212	and	and	CC
9936	15	213	Its	-PRON-	PRP$
9936	15	214	Preparation	Preparation	NNP
9936	15	215	Onions	Onions	NNPS
9936	15	216	and	and	CC
9936	15	217	Their	-PRON-	PRP$
9936	15	218	Preparation	Preparation	NNP
9936	15	219	Parsnips	Parsnips	NNPS
9936	15	220	and	and	CC
9936	15	221	Their	-PRON-	PRP$
9936	15	222	Preparation	Preparation	NNP
9936	15	223	Peas	Peas	NNPS
9936	15	224	and	and	CC
9936	15	225	Their	-PRON-	PRP$
9936	15	226	Preparation	Preparation	NNP
9936	15	227	Peppers	Peppers	NNPS
9936	15	228	and	and	CC
9936	15	229	Their	-PRON-	PRP$
9936	15	230	Preparation	Preparation	NNP
9936	15	231	White	White	NNP
9936	15	232	Potatoes	Potatoes	NNPS
9936	15	233	and	and	CC
9936	15	234	Their	-PRON-	PRP$
9936	15	235	Preparation	preparation	NN
9936	15	236	Sweet	Sweet	NNP
9936	15	237	Potatoes	Potatoes	NNPS
9936	15	238	and	and	CC
9936	15	239	Their	-PRON-	PRP$
9936	15	240	Preparation	Preparation	NNP
9936	15	241	Radishes	Radishes	NNPS
9936	15	242	and	and	CC
9936	15	243	Their	-PRON-	PRP$
9936	15	244	Preparation	Preparation	NNP
9936	15	245	Salsify	Salsify	NNP
9936	15	246	and	and	CC
9936	15	247	Its	-PRON-	PRP$
9936	15	248	Preparation	Preparation	NNP
9936	15	249	Squash	Squash	NNP
9936	15	250	and	and	CC
9936	15	251	Its	-PRON-	PRP$
9936	15	252	Preparation	Preparation	NNP
9936	15	253	Tomatoes	Tomatoes	NNPS
9936	15	254	and	and	CC
9936	15	255	Their	-PRON-	PRP$
9936	15	256	Preparation	preparation	NN
9936	15	257	Turnips	turnip	NNS
9936	15	258	and	and	CC
9936	15	259	Their	-PRON-	PRP$
9936	15	260	Preparation	Preparation	NNP
9936	15	261	Vegetable	vegetable	NN
9936	15	262	Combinations	combination	NNS
9936	15	263	Serving	serve	VBG
9936	15	264	Vegetables	vegetable	NNS
9936	15	265	*	*	NFP
9936	15	266	*	*	NFP
9936	15	267	*	*	NFP
9936	15	268	*	*	NFP
9936	15	269	*	*	NFP
9936	15	270	MILK	milk	NN
9936	15	271	,	,	,
9936	15	272	BUTTER	butter	NN
9936	15	273	,	,	,
9936	15	274	AND	and	CC
9936	15	275	CHEESE	CHEESE	NNP
9936	15	276	(	(	-LRB-
9936	15	277	PART	PART	NNP
9936	15	278	1	1	CD
9936	15	279	)	)	-RRB-
9936	15	280	*	*	NFP
9936	15	281	*	*	NFP
9936	15	282	*	*	NFP
9936	15	283	*	*	NFP
9936	15	284	*	*	NFP
9936	15	285	MILK	milk	NN
9936	15	286	MILK	milk	NN
9936	15	287	IN	in	IN
9936	15	288	THE	the	DT
9936	15	289	DIET	diet	NN
9936	15	290	1	1	CD
9936	15	291	.	.	.
9936	16	1	As	as	IN
9936	16	2	is	be	VBZ
9936	16	3	well	well	RB
9936	16	4	understood	understand	VBN
9936	16	5	,	,	,
9936	16	6	milk	milk	NN
9936	16	7	is	be	VBZ
9936	16	8	the	the	DT
9936	16	9	liquid	liquid	NN
9936	16	10	that	that	WDT
9936	16	11	is	be	VBZ
9936	16	12	secreted	secrete	VBN
9936	16	13	by	by	IN
9936	16	14	the	the	DT
9936	16	15	mammary	mammary	JJ
9936	16	16	glands	gland	NNS
9936	16	17	of	of	IN
9936	16	18	female	female	JJ
9936	16	19	mammals	mammal	NNS
9936	16	20	for	for	IN
9936	16	21	the	the	DT
9936	16	22	nourishment	nourishment	NN
9936	16	23	of	of	IN
9936	16	24	their	-PRON-	PRP$
9936	16	25	young	young	JJ
9936	16	26	.	.	.
9936	17	1	The	the	DT
9936	17	2	word	word	NN
9936	17	3	milk	milk	NN
9936	17	4	as	as	IN
9936	17	5	it	-PRON-	PRP
9936	17	6	is	be	VBZ
9936	17	7	commonly	commonly	RB
9936	17	8	used	use	VBN
9936	17	9	,	,	,
9936	17	10	however	however	RB
9936	17	11	,	,	,
9936	17	12	refers	refer	VBZ
9936	17	13	to	to	IN
9936	17	14	_	_	NNP
9936	17	15	cow	cow	NN
9936	17	16	's	's	POS
9936	17	17	milk	milk	NN
9936	17	18	,	,	,
9936	17	19	_	_	NNP
9936	17	20	because	because	IN
9936	17	21	such	such	JJ
9936	17	22	milk	milk	NN
9936	17	23	is	be	VBZ
9936	17	24	employed	employ	VBN
9936	17	25	to	to	IN
9936	17	26	a	a	DT
9936	17	27	greater	great	JJR
9936	17	28	extent	extent	NN
9936	17	29	as	as	IN
9936	17	30	human	human	JJ
9936	17	31	food	food	NN
9936	17	32	than	than	IN
9936	17	33	the	the	DT
9936	17	34	milk	milk	NN
9936	17	35	from	from	IN
9936	17	36	any	any	DT
9936	17	37	other	other	JJ
9936	17	38	animal	animal	NN
9936	17	39	.	.	.
9936	18	1	Cow	Cow	NNP
9936	18	2	's	's	POS
9936	18	3	milk	milk	NN
9936	18	4	in	in	IN
9936	18	5	its	-PRON-	PRP$
9936	18	6	perfectly	perfectly	RB
9936	18	7	fresh	fresh	JJ
9936	18	8	raw	raw	JJ
9936	18	9	state	state	NN
9936	18	10	is	be	VBZ
9936	18	11	a	a	DT
9936	18	12	yellowish	yellowish	JJ
9936	18	13	-	-	HYPH
9936	18	14	white	white	JJ
9936	18	15	,	,	,
9936	18	16	opaque	opaque	JJ
9936	18	17	fluid	fluid	NN
9936	18	18	,	,	,
9936	18	19	called	call	VBD
9936	18	20	_	_	NNP
9936	18	21	whole	whole	JJ
9936	18	22	milk	milk	NN
9936	18	23	,	,	,
9936	18	24	_	_	NNP
9936	18	25	and	and	CC
9936	18	26	,	,	,
9936	18	27	as	as	IN
9936	18	28	is	be	VBZ
9936	18	29	well	well	RB
9936	18	30	known	known	JJ
9936	18	31	,	,	,
9936	18	32	possesses	possess	VBZ
9936	18	33	a	a	DT
9936	18	34	distinctly	distinctly	RB
9936	18	35	sweet	sweet	JJ
9936	18	36	taste	taste	NN
9936	18	37	and	and	CC
9936	18	38	characteristic	characteristic	JJ
9936	18	39	odor	odor	NN
9936	18	40	.	.	.
9936	19	1	When	when	WRB
9936	19	2	such	such	JJ
9936	19	3	milk	milk	NN
9936	19	4	is	be	VBZ
9936	19	5	allowed	allow	VBN
9936	19	6	to	to	TO
9936	19	7	stand	stand	VB
9936	19	8	for	for	IN
9936	19	9	some	some	DT
9936	19	10	time	time	NN
9936	19	11	without	without	IN
9936	19	12	being	be	VBG
9936	19	13	disturbed	disturb	VBN
9936	19	14	,	,	,
9936	19	15	it	-PRON-	PRP
9936	19	16	separates	separate	VBZ
9936	19	17	into	into	IN
9936	19	18	two	two	CD
9936	19	19	distinct	distinct	JJ
9936	19	20	layers	layer	NNS
9936	19	21	,	,	,
9936	19	22	an	an	DT
9936	19	23	upper	upper	JJ
9936	19	24	and	and	CC
9936	19	25	a	a	DT
9936	19	26	lower	low	JJR
9936	19	27	one	one	NN
9936	19	28	.	.	.
9936	20	1	The	the	DT
9936	20	2	upper	upper	JJ
9936	20	3	layer	layer	NN
9936	20	4	,	,	,
9936	20	5	which	which	WDT
9936	20	6	is	be	VBZ
9936	20	7	lighter	light	JJR
9936	20	8	than	than	IN
9936	20	9	the	the	DT
9936	20	10	lower	low	JJR
9936	20	11	one	one	CD
9936	20	12	and	and	CC
9936	20	13	occupies	occupy	VBZ
9936	20	14	a	a	DT
9936	20	15	smaller	small	JJR
9936	20	16	space	space	NN
9936	20	17	,	,	,
9936	20	18	consists	consist	VBZ
9936	20	19	largely	largely	RB
9936	20	20	of	of	IN
9936	20	21	globules	globule	NNS
9936	20	22	of	of	IN
9936	20	23	fat	fat	NN
9936	20	24	and	and	CC
9936	20	25	is	be	VBZ
9936	20	26	called	call	VBN
9936	20	27	_	_	NNP
9936	20	28	cream	cream	NN
9936	20	29	;	;	:
9936	20	30	_	_	NNP
9936	20	31	the	the	DT
9936	20	32	lower	low	JJR
9936	20	33	layer	layer	NN
9936	20	34	,	,	,
9936	20	35	which	which	WDT
9936	20	36	is	be	VBZ
9936	20	37	white	white	JJ
9936	20	38	or	or	CC
9936	20	39	bluish	bluish	JJ
9936	20	40	-	-	HYPH
9936	20	41	white	white	JJ
9936	20	42	in	in	IN
9936	20	43	color	color	NN
9936	20	44	and	and	CC
9936	20	45	is	be	VBZ
9936	20	46	composed	compose	VBN
9936	20	47	of	of	IN
9936	20	48	water	water	NN
9936	20	49	,	,	,
9936	20	50	solids	solid	NNS
9936	20	51	,	,	,
9936	20	52	and	and	CC
9936	20	53	protein	protein	NN
9936	20	54	,	,	,
9936	20	55	is	be	VBZ
9936	20	56	,	,	,
9936	20	57	when	when	WRB
9936	20	58	separated	separate	VBN
9936	20	59	from	from	IN
9936	20	60	the	the	DT
9936	20	61	cream	cream	NN
9936	20	62	,	,	,
9936	20	63	called	call	VBN
9936	20	64	_	_	NNP
9936	20	65	skim	skim	NN
9936	20	66	milk	milk	NN
9936	20	67	.	.	.
9936	20	68	_	_	NNP
9936	20	69	2	2	CD
9936	20	70	.	.	.
9936	21	1	As	as	IN
9936	21	2	an	an	DT
9936	21	3	article	article	NN
9936	21	4	of	of	IN
9936	21	5	diet	diet	NN
9936	21	6	,	,	,
9936	21	7	milk	milk	NN
9936	21	8	is	be	VBZ
9936	21	9	very	very	RB
9936	21	10	important	important	JJ
9936	21	11	,	,	,
9936	21	12	because	because	IN
9936	21	13	its	-PRON-	PRP$
9936	21	14	sole	sole	JJ
9936	21	15	function	function	NN
9936	21	16	in	in	IN
9936	21	17	nature	nature	NN
9936	21	18	is	be	VBZ
9936	21	19	to	to	TO
9936	21	20	serve	serve	VB
9936	21	21	as	as	IN
9936	21	22	food	food	NN
9936	21	23	.	.	.
9936	22	1	It	-PRON-	PRP
9936	22	2	is	be	VBZ
9936	22	3	required	require	VBN
9936	22	4	by	by	IN
9936	22	5	the	the	DT
9936	22	6	infant	infant	NN
9936	22	7	;	;	:
9936	22	8	it	-PRON-	PRP
9936	22	9	is	be	VBZ
9936	22	10	needed	need	VBN
9936	22	11	in	in	IN
9936	22	12	the	the	DT
9936	22	13	diet	diet	NN
9936	22	14	of	of	IN
9936	22	15	all	all	DT
9936	22	16	growing	grow	VBG
9936	22	17	children	child	NNS
9936	22	18	;	;	:
9936	22	19	and	and	CC
9936	22	20	it	-PRON-	PRP
9936	22	21	is	be	VBZ
9936	22	22	desirable	desirable	JJ
9936	22	23	in	in	IN
9936	22	24	the	the	DT
9936	22	25	preparation	preparation	NN
9936	22	26	of	of	IN
9936	22	27	dishes	dish	NNS
9936	22	28	for	for	IN
9936	22	29	both	both	CC
9936	22	30	young	young	JJ
9936	22	31	and	and	CC
9936	22	32	old	old	JJ
9936	22	33	.	.	.
9936	23	1	Milk	milk	NN
9936	23	2	is	be	VBZ
9936	23	3	used	use	VBN
9936	23	4	to	to	IN
9936	23	5	such	such	PDT
9936	23	6	a	a	DT
9936	23	7	great	great	JJ
9936	23	8	extent	extent	NN
9936	23	9	because	because	IN
9936	23	10	it	-PRON-	PRP
9936	23	11	fills	fill	VBZ
9936	23	12	many	many	JJ
9936	23	13	of	of	IN
9936	23	14	the	the	DT
9936	23	15	requirements	requirement	NNS
9936	23	16	of	of	IN
9936	23	17	an	an	DT
9936	23	18	ideal	ideal	JJ
9936	23	19	food	food	NN
9936	23	20	.	.	.
9936	24	1	It	-PRON-	PRP
9936	24	2	is	be	VBZ
9936	24	3	generally	generally	RB
9936	24	4	liked	like	VBN
9936	24	5	,	,	,
9936	24	6	requires	require	VBZ
9936	24	7	little	little	JJ
9936	24	8	or	or	CC
9936	24	9	no	no	DT
9936	24	10	time	time	NN
9936	24	11	for	for	IN
9936	24	12	preparation	preparation	NN
9936	24	13	,	,	,
9936	24	14	agrees	agree	VBZ
9936	24	15	with	with	IN
9936	24	16	the	the	DT
9936	24	17	majority	majority	NN
9936	24	18	of	of	IN
9936	24	19	persons	person	NNS
9936	24	20	when	when	WRB
9936	24	21	used	use	VBN
9936	24	22	properly	properly	RB
9936	24	23	,	,	,
9936	24	24	and	and	CC
9936	24	25	contains	contain	VBZ
9936	24	26	substances	substance	NNS
9936	24	27	that	that	WDT
9936	24	28	supply	supply	VBP
9936	24	29	energy	energy	NN
9936	24	30	and	and	CC
9936	24	31	build	build	VB
9936	24	32	and	and	CC
9936	24	33	repair	repair	VB
9936	24	34	tissue	tissue	NN
9936	24	35	.	.	.
9936	25	1	Still	still	RB
9936	25	2	,	,	,
9936	25	3	it	-PRON-	PRP
9936	25	4	does	do	VBZ
9936	25	5	not	not	RB
9936	25	6	contain	contain	VB
9936	25	7	these	these	DT
9936	25	8	substances	substance	NNS
9936	25	9	in	in	IN
9936	25	10	such	such	JJ
9936	25	11	proportions	proportion	NNS
9936	25	12	as	as	IN
9936	25	13	to	to	TO
9936	25	14	make	make	VB
9936	25	15	it	-PRON-	PRP
9936	25	16	an	an	DT
9936	25	17	ideal	ideal	JJ
9936	25	18	or	or	CC
9936	25	19	exclusive	exclusive	JJ
9936	25	20	article	article	NN
9936	25	21	of	of	IN
9936	25	22	diet	diet	NN
9936	25	23	for	for	IN
9936	25	24	adults	adult	NNS
9936	25	25	,	,	,
9936	25	26	and	and	CC
9936	25	27	it	-PRON-	PRP
9936	25	28	must	must	MD
9936	25	29	often	often	RB
9936	25	30	be	be	VB
9936	25	31	modified	modify	VBN
9936	25	32	to	to	TO
9936	25	33	suit	suit	VB
9936	25	34	the	the	DT
9936	25	35	needs	need	NNS
9936	25	36	of	of	IN
9936	25	37	infants	infant	NNS
9936	25	38	,	,	,
9936	25	39	because	because	IN
9936	25	40	it	-PRON-	PRP
9936	25	41	is	be	VBZ
9936	25	42	ideal	ideal	JJ
9936	25	43	for	for	IN
9936	25	44	only	only	RB
9936	25	45	the	the	DT
9936	25	46	young	young	JJ
9936	25	47	of	of	IN
9936	25	48	the	the	DT
9936	25	49	species	specie	NNS
9936	25	50	for	for	IN
9936	25	51	which	which	WDT
9936	25	52	it	-PRON-	PRP
9936	25	53	is	be	VBZ
9936	25	54	intended	intend	VBN
9936	25	55	.	.	.
9936	26	1	Therefore	therefore	RB
9936	26	2	,	,	,
9936	26	3	while	while	IN
9936	26	4	milk	milk	NN
9936	26	5	is	be	VBZ
9936	26	6	often	often	RB
9936	26	7	called	call	VBN
9936	26	8	a	a	DT
9936	26	9	perfect	perfect	JJ
9936	26	10	food	food	NN
9936	26	11	,	,	,
9936	26	12	in	in	IN
9936	26	13	reality	reality	NN
9936	26	14	it	-PRON-	PRP
9936	26	15	is	be	VBZ
9936	26	16	perfect	perfect	JJ
9936	26	17	for	for	IN
9936	26	18	only	only	RB
9936	26	19	the	the	DT
9936	26	20	calf	calf	NN
9936	26	21	.	.	.
9936	27	1	When	when	WRB
9936	27	2	it	-PRON-	PRP
9936	27	3	is	be	VBZ
9936	27	4	desired	desire	VBN
9936	27	5	for	for	IN
9936	27	6	the	the	DT
9936	27	7	feeding	feeding	NN
9936	27	8	of	of	IN
9936	27	9	a	a	DT
9936	27	10	very	very	RB
9936	27	11	young	young	JJ
9936	27	12	child	child	NN
9936	27	13	,	,	,
9936	27	14	it	-PRON-	PRP
9936	27	15	must	must	MD
9936	27	16	be	be	VB
9936	27	17	changed	change	VBN
9936	27	18	to	to	TO
9936	27	19	meet	meet	VB
9936	27	20	the	the	DT
9936	27	21	requirements	requirement	NNS
9936	27	22	before	before	IN
9936	27	23	it	-PRON-	PRP
9936	27	24	can	can	MD
9936	27	25	be	be	VB
9936	27	26	used	use	VBN
9936	27	27	with	with	IN
9936	27	28	good	good	JJ
9936	27	29	results	result	NNS
9936	27	30	.	.	.
9936	28	1	3	3	LS
9936	28	2	.	.	.
9936	29	1	So	so	RB
9936	29	2	important	important	JJ
9936	29	3	is	be	VBZ
9936	29	4	milk	milk	NN
9936	29	5	as	as	IN
9936	29	6	an	an	DT
9936	29	7	article	article	NN
9936	29	8	of	of	IN
9936	29	9	food	food	NN
9936	29	10	that	that	WDT
9936	29	11	,	,	,
9936	29	12	outside	outside	IN
9936	29	13	of	of	IN
9936	29	14	the	the	DT
9936	29	15	purely	purely	RB
9936	29	16	rural	rural	JJ
9936	29	17	districts	district	NNS
9936	29	18	,	,	,
9936	29	19	producing	produce	VBG
9936	29	20	the	the	DT
9936	29	21	milk	milk	NN
9936	29	22	supply	supply	NN
9936	29	23	is	be	VBZ
9936	29	24	a	a	DT
9936	29	25	business	business	NN
9936	29	26	of	of	IN
9936	29	27	considerable	considerable	JJ
9936	29	28	importance	importance	NN
9936	29	29	.	.	.
9936	30	1	This	this	DT
9936	30	2	is	be	VBZ
9936	30	3	due	due	JJ
9936	30	4	to	to	IN
9936	30	5	the	the	DT
9936	30	6	fact	fact	NN
9936	30	7	that	that	IN
9936	30	8	the	the	DT
9936	30	9	purity	purity	NN
9936	30	10	of	of	IN
9936	30	11	milk	milk	NN
9936	30	12	must	must	MD
9936	30	13	be	be	VB
9936	30	14	constantly	constantly	RB
9936	30	15	safeguarded	safeguard	VBN
9936	30	16	in	in	IN
9936	30	17	order	order	NN
9936	30	18	that	that	IN
9936	30	19	clean	clean	JJ
9936	30	20	,	,	,
9936	30	21	safe	safe	JJ
9936	30	22	milk	milk	NN
9936	30	23	may	may	MD
9936	30	24	be	be	VB
9936	30	25	provided	provide	VBN
9936	30	26	for	for	IN
9936	30	27	the	the	DT
9936	30	28	countless	countless	JJ
9936	30	29	numbers	number	NNS
9936	30	30	that	that	WDT
9936	30	31	depend	depend	VBP
9936	30	32	on	on	IN
9936	30	33	it	-PRON-	PRP
9936	30	34	.	.	.
9936	31	1	In	in	IN
9936	31	2	fact	fact	NN
9936	31	3	,	,	,
9936	31	4	milk	milk	NN
9936	31	5	undoubtedly	undoubtedly	RB
9936	31	6	bears	bear	VBZ
9936	31	7	a	a	DT
9936	31	8	closer	close	JJR
9936	31	9	relation	relation	NN
9936	31	10	to	to	IN
9936	31	11	public	public	JJ
9936	31	12	health	health	NN
9936	31	13	than	than	IN
9936	31	14	any	any	DT
9936	31	15	other	other	JJ
9936	31	16	food	food	NN
9936	31	17	.	.	.
9936	32	1	To	to	TO
9936	32	2	produce	produce	VB
9936	32	3	an	an	DT
9936	32	4	adequate	adequate	JJ
9936	32	5	amount	amount	NN
9936	32	6	of	of	IN
9936	32	7	clean	clean	JJ
9936	32	8	,	,	,
9936	32	9	safe	safe	JJ
9936	32	10	,	,	,
9936	32	11	pure	pure	JJ
9936	32	12	milk	milk	NN
9936	32	13	is	be	VBZ
9936	32	14	one	one	CD
9936	32	15	of	of	IN
9936	32	16	the	the	DT
9936	32	17	food	food	NN
9936	32	18	problems	problem	NNS
9936	32	19	of	of	IN
9936	32	20	the	the	DT
9936	32	21	city	city	NN
9936	32	22	and	and	CC
9936	32	23	country	country	NN
9936	32	24	alike	alike	RB
9936	32	25	.	.	.
9936	33	1	In	in	IN
9936	33	2	the	the	DT
9936	33	3	city	city	NN
9936	33	4	much	much	JJ
9936	33	5	of	of	IN
9936	33	6	the	the	DT
9936	33	7	difficulty	difficulty	NN
9936	33	8	is	be	VBZ
9936	33	9	overcome	overcome	VBN
9936	33	10	by	by	IN
9936	33	11	the	the	DT
9936	33	12	ordinances	ordinance	NNS
9936	33	13	that	that	WDT
9936	33	14	provide	provide	VBP
9936	33	15	standards	standard	NNS
9936	33	16	of	of	IN
9936	33	17	composition	composition	NN
9936	33	18	and	and	CC
9936	33	19	cleanliness	cleanliness	NN
9936	33	20	,	,	,
9936	33	21	as	as	RB
9936	33	22	well	well	RB
9936	33	23	as	as	IN
9936	33	24	inspection	inspection	NN
9936	33	25	to	to	TO
9936	33	26	insure	insure	VB
9936	33	27	them	-PRON-	PRP
9936	33	28	;	;	:
9936	33	29	but	but	CC
9936	33	30	such	such	JJ
9936	33	31	ordinances	ordinance	NNS
9936	33	32	are	be	VBP
9936	33	33	rarely	rarely	RB
9936	33	34	provided	provide	VBN
9936	33	35	for	for	IN
9936	33	36	in	in	IN
9936	33	37	villages	village	NNS
9936	33	38	and	and	CC
9936	33	39	country	country	NN
9936	33	40	districts	district	NNS
9936	33	41	.	.	.
9936	34	1	When	when	WRB
9936	34	2	there	there	EX
9936	34	3	is	be	VBZ
9936	34	4	no	no	DT
9936	34	5	law	law	NN
9936	34	6	to	to	TO
9936	34	7	prevent	prevent	VB
9936	34	8	it	-PRON-	PRP
9936	34	9	,	,	,
9936	34	10	unclean	unclean	JJ
9936	34	11	milk	milk	NN
9936	34	12	is	be	VBZ
9936	34	13	sometimes	sometimes	RB
9936	34	14	used	use	VBN
9936	34	15	in	in	IN
9936	34	16	the	the	DT
9936	34	17	manufacture	manufacture	NN
9936	34	18	of	of	IN
9936	34	19	butter	butter	NN
9936	34	20	and	and	CC
9936	34	21	cheese	cheese	NN
9936	34	22	,	,	,
9936	34	23	but	but	CC
9936	34	24	when	when	WRB
9936	34	25	this	this	DT
9936	34	26	happens	happen	VBZ
9936	34	27	,	,	,
9936	34	28	great	great	JJ
9936	34	29	injustice	injustice	NN
9936	34	30	,	,	,
9936	34	31	if	if	IN
9936	34	32	not	not	RB
9936	34	33	positive	positive	JJ
9936	34	34	harm	harm	NN
9936	34	35	,	,	,
9936	34	36	is	be	VBZ
9936	34	37	done	do	VBN
9936	34	38	to	to	IN
9936	34	39	the	the	DT
9936	34	40	consumers	consumer	NNS
9936	34	41	of	of	IN
9936	34	42	these	these	DT
9936	34	43	articles	article	NNS
9936	34	44	.	.	.
9936	35	1	Then	then	RB
9936	35	2	,	,	,
9936	35	3	too	too	RB
9936	35	4	,	,	,
9936	35	5	unless	unless	IN
9936	35	6	milk	milk	NN
9936	35	7	is	be	VBZ
9936	35	8	carefully	carefully	RB
9936	35	9	inspected	inspect	VBN
9936	35	10	,	,	,
9936	35	11	tubercular	tubercular	JJ
9936	35	12	milk	milk	NN
9936	35	13	is	be	VBZ
9936	35	14	liable	liable	JJ
9936	35	15	to	to	TO
9936	35	16	be	be	VB
9936	35	17	used	use	VBN
9936	35	18	in	in	IN
9936	35	19	the	the	DT
9936	35	20	making	making	NN
9936	35	21	of	of	IN
9936	35	22	butter	butter	NN
9936	35	23	,	,	,
9936	35	24	and	and	CC
9936	35	25	such	such	PDT
9936	35	26	a	a	DT
9936	35	27	condition	condition	NN
9936	35	28	will	will	MD
9936	35	29	cause	cause	VB
9936	35	30	the	the	DT
9936	35	31	spreading	spreading	NN
9936	35	32	of	of	IN
9936	35	33	tuberculosis	tuberculosis	NN
9936	35	34	as	as	RB
9936	35	35	readily	readily	RB
9936	35	36	as	as	IN
9936	35	37	the	the	DT
9936	35	38	use	use	NN
9936	35	39	of	of	IN
9936	35	40	the	the	DT
9936	35	41	contaminated	contaminate	VBN
9936	35	42	milk	milk	NN
9936	35	43	itself	-PRON-	PRP
9936	35	44	.	.	.
9936	36	1	4	4	LS
9936	36	2	.	.	.
9936	37	1	With	with	IN
9936	37	2	its	-PRON-	PRP$
9936	37	3	various	various	JJ
9936	37	4	products	product	NNS
9936	37	5	,	,	,
9936	37	6	milk	milk	NN
9936	37	7	helps	help	VBZ
9936	37	8	to	to	TO
9936	37	9	form	form	VB
9936	37	10	a	a	DT
9936	37	11	very	very	RB
9936	37	12	large	large	JJ
9936	37	13	part	part	NN
9936	37	14	of	of	IN
9936	37	15	the	the	DT
9936	37	16	dietary	dietary	NN
9936	37	17	in	in	IN
9936	37	18	most	most	JJS
9936	37	19	homes	home	NNS
9936	37	20	,	,	,
9936	37	21	but	but	CC
9936	37	22	while	while	IN
9936	37	23	nothing	nothing	NN
9936	37	24	can	can	MD
9936	37	25	take	take	VB
9936	37	26	the	the	DT
9936	37	27	place	place	NN
9936	37	28	of	of	IN
9936	37	29	this	this	DT
9936	37	30	food	food	NN
9936	37	31	and	and	CC
9936	37	32	while	while	IN
9936	37	33	it	-PRON-	PRP
9936	37	34	is	be	VBZ
9936	37	35	high	high	JJ
9936	37	36	in	in	IN
9936	37	37	food	food	NN
9936	37	38	value	value	NN
9936	37	39	,	,	,
9936	37	40	there	there	EX
9936	37	41	seems	seem	VBZ
9936	37	42	to	to	TO
9936	37	43	be	be	VB
9936	37	44	a	a	DT
9936	37	45	general	general	JJ
9936	37	46	tendency	tendency	NN
9936	37	47	to	to	TO
9936	37	48	think	think	VB
9936	37	49	of	of	IN
9936	37	50	it	-PRON-	PRP
9936	37	51	as	as	IN
9936	37	52	an	an	DT
9936	37	53	addition	addition	NN
9936	37	54	to	to	IN
9936	37	55	the	the	DT
9936	37	56	bill	bill	NN
9936	37	57	of	of	IN
9936	37	58	fare	fare	NNP
9936	37	59	,	,	,
9936	37	60	rather	rather	RB
9936	37	61	than	than	IN
9936	37	62	as	as	IN
9936	37	63	a	a	DT
9936	37	64	possible	possible	JJ
9936	37	65	substitute	substitute	NN
9936	37	66	for	for	IN
9936	37	67	more	more	RBR
9936	37	68	expensive	expensive	JJ
9936	37	69	food	food	NN
9936	37	70	.	.	.
9936	38	1	For	for	IN
9936	38	2	instance	instance	NN
9936	38	3	,	,	,
9936	38	4	milk	milk	NN
9936	38	5	is	be	VBZ
9936	38	6	very	very	RB
9936	38	7	often	often	RB
9936	38	8	served	serve	VBN
9936	38	9	as	as	IN
9936	38	10	a	a	DT
9936	38	11	beverage	beverage	NN
9936	38	12	in	in	IN
9936	38	13	a	a	DT
9936	38	14	meal	meal	NN
9936	38	15	in	in	IN
9936	38	16	which	which	WDT
9936	38	17	the	the	DT
9936	38	18	quantity	quantity	NN
9936	38	19	of	of	IN
9936	38	20	meat	meat	NN
9936	38	21	or	or	CC
9936	38	22	other	other	JJ
9936	38	23	protein	protein	NN
9936	38	24	foods	food	NNS
9936	38	25	is	be	VBZ
9936	38	26	not	not	RB
9936	38	27	reduced	reduce	VBN
9936	38	28	.	.	.
9936	39	1	From	from	IN
9936	39	2	an	an	DT
9936	39	3	economical	economical	JJ
9936	39	4	standpoint	standpoint	NN
9936	39	5	,	,	,
9936	39	6	as	as	RB
9936	39	7	well	well	RB
9936	39	8	as	as	IN
9936	39	9	from	from	IN
9936	39	10	the	the	DT
9936	39	11	point	point	NN
9936	39	12	of	of	IN
9936	39	13	view	view	NN
9936	39	14	of	of	IN
9936	39	15	the	the	DT
9936	39	16	needs	need	NNS
9936	39	17	of	of	IN
9936	39	18	the	the	DT
9936	39	19	body	body	NN
9936	39	20	,	,	,
9936	39	21	this	this	DT
9936	39	22	is	be	VBZ
9936	39	23	really	really	RB
9936	39	24	extravagant	extravagant	JJ
9936	39	25	,	,	,
9936	39	26	for	for	IN
9936	39	27	milk	milk	NN
9936	39	28	is	be	VBZ
9936	39	29	itself	-PRON-	PRP
9936	39	30	largely	largely	RB
9936	39	31	a	a	DT
9936	39	32	protein	protein	NN
9936	39	33	food	food	NN
9936	39	34	.	.	.
9936	40	1	The	the	DT
9936	40	2	serving	serving	NN
9936	40	3	of	of	IN
9936	40	4	a	a	DT
9936	40	5	glass	glass	NN
9936	40	6	of	of	IN
9936	40	7	milk	milk	NN
9936	40	8	or	or	CC
9936	40	9	of	of	IN
9936	40	10	a	a	DT
9936	40	11	dish	dish	NN
9936	40	12	that	that	WDT
9936	40	13	contains	contain	VBZ
9936	40	14	generous	generous	JJ
9936	40	15	quantities	quantity	NNS
9936	40	16	of	of	IN
9936	40	17	milk	milk	NN
9936	40	18	offers	offer	VBZ
9936	40	19	the	the	DT
9936	40	20	housewife	housewife	NN
9936	40	21	an	an	DT
9936	40	22	opportunity	opportunity	NN
9936	40	23	to	to	TO
9936	40	24	cut	cut	VB
9936	40	25	down	down	RP
9936	40	26	considerably	considerably	RB
9936	40	27	the	the	DT
9936	40	28	allowance	allowance	NN
9936	40	29	of	of	IN
9936	40	30	meat	meat	NN
9936	40	31	and	and	CC
9936	40	32	eggs	egg	NNS
9936	40	33	.	.	.
9936	41	1	Because	because	IN
9936	41	2	of	of	IN
9936	41	3	this	this	DT
9936	41	4	fact	fact	NN
9936	41	5	and	and	CC
9936	41	6	because	because	IN
9936	41	7	milk	milk	NN
9936	41	8	and	and	CC
9936	41	9	its	-PRON-	PRP$
9936	41	10	products	product	NNS
9936	41	11	may	may	MD
9936	41	12	be	be	VB
9936	41	13	used	use	VBN
9936	41	14	to	to	TO
9936	41	15	add	add	VB
9936	41	16	nutritive	nutritive	JJ
9936	41	17	value	value	NN
9936	41	18	to	to	IN
9936	41	19	a	a	DT
9936	41	20	food	food	NN
9936	41	21	,	,	,
9936	41	22	to	to	TO
9936	41	23	give	give	VB
9936	41	24	variety	variety	NN
9936	41	25	,	,	,
9936	41	26	and	and	CC
9936	41	27	to	to	TO
9936	41	28	improve	improve	VB
9936	41	29	flavor	flavor	NN
9936	41	30	,	,	,
9936	41	31	they	-PRON-	PRP
9936	41	32	deserve	deserve	VBP
9936	41	33	considerable	considerable	JJ
9936	41	34	study	study	NN
9936	41	35	on	on	IN
9936	41	36	the	the	DT
9936	41	37	part	part	NN
9936	41	38	of	of	IN
9936	41	39	the	the	DT
9936	41	40	housewife	housewife	NN
9936	41	41	.	.	.
9936	42	1	5	5	CD
9936	42	2	.	.	.
9936	43	1	Since	since	IN
9936	43	2	milk	milk	NN
9936	43	3	may	may	MD
9936	43	4	be	be	VB
9936	43	5	used	use	VBN
9936	43	6	in	in	IN
9936	43	7	such	such	PDT
9936	43	8	a	a	DT
9936	43	9	variety	variety	NN
9936	43	10	of	of	IN
9936	43	11	ways	way	NNS
9936	43	12	,	,	,
9936	43	13	it	-PRON-	PRP
9936	43	14	may	may	MD
9936	43	15	be	be	VB
9936	43	16	easily	easily	RB
9936	43	17	included	include	VBN
9936	43	18	in	in	IN
9936	43	19	the	the	DT
9936	43	20	dietary	dietary	NN
9936	43	21	for	for	IN
9936	43	22	the	the	DT
9936	43	23	family	family	NN
9936	43	24	.	.	.
9936	44	1	Being	be	VBG
9936	44	2	liquid	liquid	NN
9936	44	3	in	in	IN
9936	44	4	form	form	NN
9936	44	5	,	,	,
9936	44	6	it	-PRON-	PRP
9936	44	7	may	may	MD
9936	44	8	always	always	RB
9936	44	9	be	be	VB
9936	44	10	served	serve	VBN
9936	44	11	without	without	IN
9936	44	12	any	any	DT
9936	44	13	preparation	preparation	NN
9936	44	14	as	as	IN
9936	44	15	a	a	DT
9936	44	16	beverage	beverage	NN
9936	44	17	or	or	CC
9936	44	18	with	with	IN
9936	44	19	other	other	JJ
9936	44	20	beverages	beverage	NNS
9936	44	21	,	,	,
9936	44	22	cereals	cereal	NNS
9936	44	23	,	,	,
9936	44	24	and	and	CC
9936	44	25	fruits	fruit	NNS
9936	44	26	.	.	.
9936	45	1	It	-PRON-	PRP
9936	45	2	also	also	RB
9936	45	3	has	have	VBZ
9936	45	4	numerous	numerous	JJ
9936	45	5	other	other	JJ
9936	45	6	uses	use	NNS
9936	45	7	,	,	,
9936	45	8	being	be	VBG
9936	45	9	employed	employ	VBN
9936	45	10	in	in	IN
9936	45	11	the	the	DT
9936	45	12	making	making	NN
9936	45	13	of	of	IN
9936	45	14	sauces	sauce	NNS
9936	45	15	for	for	IN
9936	45	16	vegetables	vegetable	NNS
9936	45	17	and	and	CC
9936	45	18	meats	meat	NNS
9936	45	19	,	,	,
9936	45	20	in	in	IN
9936	45	21	the	the	DT
9936	45	22	place	place	NN
9936	45	23	of	of	IN
9936	45	24	stock	stock	NN
9936	45	25	for	for	IN
9936	45	26	soups	soup	NNS
9936	45	27	,	,	,
9936	45	28	and	and	CC
9936	45	29	as	as	IN
9936	45	30	the	the	DT
9936	45	31	liquid	liquid	NN
9936	45	32	for	for	IN
9936	45	33	bread	bread	NN
9936	45	34	,	,	,
9936	45	35	cakes	cake	NNS
9936	45	36	,	,	,
9936	45	37	puddings	pudding	NNS
9936	45	38	,	,	,
9936	45	39	custards	custard	NNS
9936	45	40	,	,	,
9936	45	41	and	and	CC
9936	45	42	many	many	JJ
9936	45	43	frozen	frozen	JJ
9936	45	44	desserts	dessert	NNS
9936	45	45	.	.	.
9936	46	1	Because	because	IN
9936	46	2	of	of	IN
9936	46	3	its	-PRON-	PRP$
9936	46	4	extensive	extensive	JJ
9936	46	5	use	use	NN
9936	46	6	,	,	,
9936	46	7	every	every	DT
9936	46	8	housewife	housewife	NN
9936	46	9	not	not	RB
9936	46	10	only	only	RB
9936	46	11	should	should	MD
9936	46	12	know	know	VB
9936	46	13	how	how	WRB
9936	46	14	to	to	TO
9936	46	15	buy	buy	VB
9936	46	16	milk	milk	NN
9936	46	17	and	and	CC
9936	46	18	care	care	VB
9936	46	19	for	for	IN
9936	46	20	it	-PRON-	PRP
9936	46	21	,	,	,
9936	46	22	but	but	CC
9936	46	23	should	should	MD
9936	46	24	be	be	VB
9936	46	25	familiar	familiar	JJ
9936	46	26	with	with	IN
9936	46	27	its	-PRON-	PRP$
9936	46	28	composition	composition	NN
9936	46	29	,	,	,
9936	46	30	so	so	IN
9936	46	31	that	that	IN
9936	46	32	she	-PRON-	PRP
9936	46	33	may	may	MD
9936	46	34	determine	determine	VB
9936	46	35	whether	whether	IN
9936	46	36	or	or	CC
9936	46	37	not	not	RB
9936	46	38	it	-PRON-	PRP
9936	46	39	suits	suit	VBZ
9936	46	40	the	the	DT
9936	46	41	needs	need	NNS
9936	46	42	of	of	IN
9936	46	43	her	-PRON-	PRP$
9936	46	44	family	family	NN
9936	46	45	.	.	.
9936	47	1	In	in	IN
9936	47	2	addition	addition	NN
9936	47	3	,	,	,
9936	47	4	she	-PRON-	PRP
9936	47	5	should	should	MD
9936	47	6	know	know	VB
9936	47	7	the	the	DT
9936	47	8	effect	effect	NN
9936	47	9	of	of	IN
9936	47	10	heat	heat	NN
9936	47	11	on	on	IN
9936	47	12	milk	milk	NN
9936	47	13	and	and	CC
9936	47	14	the	the	DT
9936	47	15	various	various	JJ
9936	47	16	methods	method	NNS
9936	47	17	of	of	IN
9936	47	18	preparation	preparation	NN
9936	47	19	if	if	IN
9936	47	20	she	-PRON-	PRP
9936	47	21	would	would	MD
9936	47	22	be	be	VB
9936	47	23	able	able	JJ
9936	47	24	to	to	TO
9936	47	25	judge	judge	VB
9936	47	26	what	what	WP
9936	47	27	food	food	NN
9936	47	28	combinations	combination	NNS
9936	47	29	can	can	MD
9936	47	30	be	be	VB
9936	47	31	used	use	VBN
9936	47	32	with	with	IN
9936	47	33	milk	milk	NN
9936	47	34	.	.	.
9936	48	1	COMPOSITION	COMPOSITION	NNP
9936	48	2	OF	of	IN
9936	48	3	MILK	MILK	NNP
9936	48	4	6	6	CD
9936	48	5	.	.	.
9936	49	1	As	as	IN
9936	49	2	milk	milk	NN
9936	49	3	is	be	VBZ
9936	49	4	usually	usually	RB
9936	49	5	taken	take	VBN
9936	49	6	into	into	IN
9936	49	7	the	the	DT
9936	49	8	body	body	NN
9936	49	9	in	in	IN
9936	49	10	liquid	liquid	JJ
9936	49	11	form	form	NN
9936	49	12	,	,	,
9936	49	13	the	the	DT
9936	49	14	common	common	JJ
9936	49	15	tendency	tendency	NN
9936	49	16	is	be	VBZ
9936	49	17	to	to	TO
9936	49	18	regard	regard	VB
9936	49	19	it	-PRON-	PRP
9936	49	20	as	as	IN
9936	49	21	a	a	DT
9936	49	22	beverage	beverage	NN
9936	49	23	,	,	,
9936	49	24	rather	rather	RB
9936	49	25	than	than	IN
9936	49	26	as	as	IN
9936	49	27	an	an	DT
9936	49	28	important	important	JJ
9936	49	29	source	source	NN
9936	49	30	of	of	IN
9936	49	31	nourishing	nourish	VBG
9936	49	32	food	food	NN
9936	49	33	material	material	NN
9936	49	34	.	.	.
9936	50	1	However	however	RB
9936	50	2	,	,	,
9936	50	3	a	a	DT
9936	50	4	knowledge	knowledge	NN
9936	50	5	of	of	IN
9936	50	6	its	-PRON-	PRP$
9936	50	7	composition	composition	NN
9936	50	8	,	,	,
9936	50	9	as	as	RB
9936	50	10	well	well	RB
9936	50	11	as	as	IN
9936	50	12	the	the	DT
9936	50	13	fact	fact	NN
9936	50	14	that	that	IN
9936	50	15	milk	milk	NN
9936	50	16	becomes	become	VBZ
9936	50	17	a	a	DT
9936	50	18	solid	solid	JJ
9936	50	19	food	food	NN
9936	50	20	in	in	IN
9936	50	21	the	the	DT
9936	50	22	stomach	stomach	NN
9936	50	23	and	and	CC
9936	50	24	must	must	MD
9936	50	25	then	then	RB
9936	50	26	be	be	VB
9936	50	27	dissolved	dissolve	VBN
9936	50	28	in	in	IN
9936	50	29	the	the	DT
9936	50	30	process	process	NN
9936	50	31	of	of	IN
9936	50	32	digestion	digestion	NN
9936	50	33	,	,	,
9936	50	34	will	will	MD
9936	50	35	serve	serve	VB
9936	50	36	to	to	TO
9936	50	37	show	show	VB
9936	50	38	that	that	IN
9936	50	39	milk	milk	NN
9936	50	40	contains	contain	VBZ
9936	50	41	solids	solid	NNS
9936	50	42	.	.	.
9936	51	1	That	that	IN
9936	51	2	it	-PRON-	PRP
9936	51	3	possesses	possess	VBZ
9936	51	4	all	all	PDT
9936	51	5	the	the	DT
9936	51	6	elements	element	NNS
9936	51	7	required	require	VBN
9936	51	8	to	to	TO
9936	51	9	sustain	sustain	VB
9936	51	10	life	life	NN
9936	51	11	and	and	CC
9936	51	12	promote	promote	VB
9936	51	13	health	health	NN
9936	51	14	is	be	VBZ
9936	51	15	proved	prove	VBN
9936	51	16	by	by	IN
9936	51	17	the	the	DT
9936	51	18	fact	fact	NN
9936	51	19	that	that	IN
9936	51	20	a	a	DT
9936	51	21	child	child	NN
9936	51	22	may	may	MD
9936	51	23	live	live	VB
9936	51	24	for	for	IN
9936	51	25	months	month	NNS
9936	51	26	on	on	IN
9936	51	27	milk	milk	NN
9936	51	28	alone	alone	JJ
9936	51	29	and	and	CC
9936	51	30	during	during	IN
9936	51	31	this	this	DT
9936	51	32	time	time	NN
9936	51	33	increase	increase	NN
9936	51	34	in	in	IN
9936	51	35	weight	weight	NN
9936	51	36	.	.	.
9936	52	1	7	7	LS
9936	52	2	.	.	.
9936	53	1	The	the	DT
9936	53	2	solids	solid	NNS
9936	53	3	contained	contain	VBN
9936	53	4	in	in	IN
9936	53	5	milk	milk	NN
9936	53	6	are	be	VBP
9936	53	7	proteins	protein	NNS
9936	53	8	,	,	,
9936	53	9	fat	fat	NN
9936	53	10	,	,	,
9936	53	11	carbohydrate	carbohydrate	NN
9936	53	12	in	in	IN
9936	53	13	the	the	DT
9936	53	14	form	form	NN
9936	53	15	of	of	IN
9936	53	16	sugar	sugar	NN
9936	53	17	,	,	,
9936	53	18	and	and	CC
9936	53	19	mineral	mineral	NN
9936	53	20	salts	salt	NNS
9936	53	21	,	,	,
9936	53	22	besides	besides	IN
9936	53	23	which	which	WDT
9936	53	24	,	,	,
9936	53	25	of	of	IN
9936	53	26	course	course	NN
9936	53	27	,	,	,
9936	53	28	water	water	NN
9936	53	29	occurs	occur	VBZ
9936	53	30	in	in	IN
9936	53	31	large	large	JJ
9936	53	32	quantities	quantity	NNS
9936	53	33	.	.	.
9936	54	1	The	the	DT
9936	54	2	sugar	sugar	NN
9936	54	3	and	and	CC
9936	54	4	fat	fat	NN
9936	54	5	of	of	IN
9936	54	6	milk	milk	NN
9936	54	7	serve	serve	VBP
9936	54	8	as	as	IN
9936	54	9	fuel	fuel	NN
9936	54	10	;	;	:
9936	54	11	the	the	DT
9936	54	12	mineral	mineral	NN
9936	54	13	salts	salt	NNS
9936	54	14	are	be	VBP
9936	54	15	chiefly	chiefly	RB
9936	54	16	valuable	valuable	JJ
9936	54	17	for	for	IN
9936	54	18	the	the	DT
9936	54	19	growth	growth	NN
9936	54	20	of	of	IN
9936	54	21	bones	bone	NNS
9936	54	22	and	and	CC
9936	54	23	teeth	tooth	NNS
9936	54	24	and	and	CC
9936	54	25	for	for	IN
9936	54	26	their	-PRON-	PRP$
9936	54	27	effect	effect	NN
9936	54	28	on	on	IN
9936	54	29	the	the	DT
9936	54	30	liquids	liquid	NNS
9936	54	31	of	of	IN
9936	54	32	the	the	DT
9936	54	33	body	body	NN
9936	54	34	;	;	:
9936	54	35	and	and	CC
9936	54	36	the	the	DT
9936	54	37	proteins	protein	NNS
9936	54	38	,	,	,
9936	54	39	like	like	IN
9936	54	40	the	the	DT
9936	54	41	fat	fat	NN
9936	54	42	and	and	CC
9936	54	43	sugar	sugar	NN
9936	54	44	,	,	,
9936	54	45	serve	serve	VB
9936	54	46	as	as	IN
9936	54	47	fuel	fuel	NN
9936	54	48	,	,	,
9936	54	49	but	but	CC
9936	54	50	they	-PRON-	PRP
9936	54	51	also	also	RB
9936	54	52	make	make	VBP
9936	54	53	and	and	CC
9936	54	54	repair	repair	VB
9936	54	55	the	the	DT
9936	54	56	muscular	muscular	JJ
9936	54	57	tissues	tissue	NNS
9936	54	58	of	of	IN
9936	54	59	the	the	DT
9936	54	60	body	body	NN
9936	54	61	.	.	.
9936	55	1	In	in	IN
9936	55	2	considering	consider	VBG
9936	55	3	the	the	DT
9936	55	4	food	food	NN
9936	55	5	substances	substance	NNS
9936	55	6	of	of	IN
9936	55	7	milk	milk	NN
9936	55	8	,	,	,
9936	55	9	it	-PRON-	PRP
9936	55	10	will	will	MD
9936	55	11	be	be	VB
9936	55	12	well	well	JJ
9936	55	13	to	to	TO
9936	55	14	note	note	VB
9936	55	15	also	also	RB
9936	55	16	that	that	IN
9936	55	17	they	-PRON-	PRP
9936	55	18	vary	vary	VBP
9936	55	19	according	accord	VBG
9936	55	20	to	to	IN
9936	55	21	the	the	DT
9936	55	22	breed	breed	NN
9936	55	23	,	,	,
9936	55	24	feeding	feed	VBG
9936	55	25	,	,	,
9936	55	26	and	and	CC
9936	55	27	individual	individual	JJ
9936	55	28	characteristics	characteristic	NNS
9936	55	29	of	of	IN
9936	55	30	the	the	DT
9936	55	31	cow	cow	NN
9936	55	32	.	.	.
9936	56	1	Jerseys	jersey	NNS
9936	56	2	and	and	CC
9936	56	3	Guernseys	guernsey	NNS
9936	56	4	give	give	VBP
9936	56	5	milk	milk	NN
9936	56	6	rich	rich	JJ
9936	56	7	in	in	IN
9936	56	8	fat	fat	NN
9936	56	9	and	and	CC
9936	56	10	total	total	JJ
9936	56	11	solids	solid	NNS
9936	56	12	,	,	,
9936	56	13	and	and	CC
9936	56	14	while	while	IN
9936	56	15	Holstein	Holstein	NNP
9936	56	16	cows	cow	NNS
9936	56	17	give	give	VBP
9936	56	18	a	a	DT
9936	56	19	greater	great	JJR
9936	56	20	quantity	quantity	NN
9936	56	21	of	of	IN
9936	56	22	milk	milk	NN
9936	56	23	,	,	,
9936	56	24	such	such	JJ
9936	56	25	milk	milk	NN
9936	56	26	has	have	VBZ
9936	56	27	a	a	DT
9936	56	28	smaller	small	JJR
9936	56	29	proportion	proportion	NN
9936	56	30	of	of	IN
9936	56	31	fat	fat	NN
9936	56	32	and	and	CC
9936	56	33	total	total	JJ
9936	56	34	solids	solid	NNS
9936	56	35	.	.	.
9936	57	1	As	as	IN
9936	57	2	a	a	DT
9936	57	3	rule	rule	NN
9936	57	4	,	,	,
9936	57	5	though	though	RB
9936	57	6	,	,	,
9936	57	7	the	the	DT
9936	57	8	composition	composition	NN
9936	57	9	of	of	IN
9936	57	10	milk	milk	NN
9936	57	11	may	may	MD
9936	57	12	be	be	VB
9936	57	13	considered	consider	VBN
9936	57	14	as	as	RB
9936	57	15	approximately	approximately	RB
9936	57	16	3.3	3.3	CD
9936	57	17	per	per	IN
9936	57	18	cent	cent	NN
9936	57	19	.	.	.
9936	58	1	protein	protein	NNP
9936	58	2	,	,	,
9936	58	3	4	4	CD
9936	58	4	per	per	NN
9936	58	5	cent	cent	NN
9936	58	6	.	.	.
9936	59	1	fat	fat	NNP
9936	59	2	,	,	,
9936	59	3	5	5	CD
9936	59	4	per	per	NN
9936	59	5	cent	cent	NN
9936	59	6	.	.	.
9936	60	1	carbohydrate	carbohydrate	NN
9936	60	2	,	,	,
9936	60	3	and	and	CC
9936	60	4	.7	.7	NN
9936	60	5	per	per	IN
9936	60	6	cent	cent	NN
9936	60	7	.	.	.
9936	61	1	mineral	mineral	NNP
9936	61	2	matter	matter	NNP
9936	61	3	,	,	,
9936	61	4	making	make	VBG
9936	61	5	a	a	DT
9936	61	6	total	total	NN
9936	61	7	of	of	IN
9936	61	8	13	13	CD
9936	61	9	per	per	NN
9936	61	10	cent	cent	NN
9936	61	11	.	.	.
9936	62	1	This	this	DT
9936	62	2	indicates	indicate	VBZ
9936	62	3	the	the	DT
9936	62	4	quantity	quantity	NN
9936	62	5	of	of	IN
9936	62	6	actual	actual	JJ
9936	62	7	food	food	NN
9936	62	8	material	material	NN
9936	62	9	in	in	IN
9936	62	10	milk	milk	NN
9936	62	11	,	,	,
9936	62	12	the	the	DT
9936	62	13	remainder	remainder	NN
9936	62	14	,	,	,
9936	62	15	or	or	CC
9936	62	16	87	87	CD
9936	62	17	per	per	NN
9936	62	18	cent	cent	NN
9936	62	19	.	.	.
9936	62	20	,	,	,
9936	62	21	being	be	VBG
9936	62	22	water	water	NN
9936	62	23	.	.	.
9936	63	1	8	8	LS
9936	63	2	.	.	.
9936	64	1	PROTEIN	PROTEIN	NNP
9936	64	2	IN	in	IN
9936	64	3	MILK.--Because	milk.--because	NN
9936	64	4	of	of	IN
9936	64	5	the	the	DT
9936	64	6	double	double	JJ
9936	64	7	usefulness	usefulness	NN
9936	64	8	of	of	IN
9936	64	9	protein	protein	NN
9936	64	10	--	--	:
9936	64	11	to	to	TO
9936	64	12	serve	serve	VB
9936	64	13	as	as	IN
9936	64	14	fuel	fuel	NN
9936	64	15	and	and	CC
9936	64	16	to	to	TO
9936	64	17	make	make	VB
9936	64	18	and	and	CC
9936	64	19	repair	repair	VB
9936	64	20	muscular	muscular	JJ
9936	64	21	tissue	tissue	NN
9936	64	22	--	--	:
9936	64	23	this	this	DT
9936	64	24	element	element	NN
9936	64	25	is	be	VBZ
9936	64	26	regarded	regard	VBN
9936	64	27	as	as	IN
9936	64	28	an	an	DT
9936	64	29	important	important	JJ
9936	64	30	ingredient	ingredient	NN
9936	64	31	of	of	IN
9936	64	32	milk	milk	NN
9936	64	33	.	.	.
9936	65	1	The	the	DT
9936	65	2	protein	protein	NN
9936	65	3	in	in	IN
9936	65	4	milk	milk	NN
9936	65	5	is	be	VBZ
9936	65	6	called	call	VBN
9936	65	7	_	_	NNP
9936	65	8	casein	casein	NNP
9936	65	9	_	_	NNP
9936	65	10	.	.	.
9936	66	1	The	the	DT
9936	66	2	opaque	opaque	JJ
9936	66	3	whiteness	whiteness	NN
9936	66	4	of	of	IN
9936	66	5	milk	milk	NN
9936	66	6	is	be	VBZ
9936	66	7	largely	largely	RB
9936	66	8	due	due	JJ
9936	66	9	to	to	IN
9936	66	10	the	the	DT
9936	66	11	presence	presence	NN
9936	66	12	of	of	IN
9936	66	13	this	this	DT
9936	66	14	substance	substance	NN
9936	66	15	.	.	.
9936	67	1	As	as	RB
9936	67	2	long	long	RB
9936	67	3	as	as	IN
9936	67	4	milk	milk	NN
9936	67	5	remains	remain	VBZ
9936	67	6	sweet	sweet	JJ
9936	67	7	,	,	,
9936	67	8	the	the	DT
9936	67	9	lime	lime	NN
9936	67	10	salts	salt	VBZ
9936	67	11	it	-PRON-	PRP
9936	67	12	contains	contain	VBZ
9936	67	13	hold	hold	VB
9936	67	14	this	this	DT
9936	67	15	casein	casein	NN
9936	67	16	in	in	IN
9936	67	17	solution	solution	NN
9936	67	18	;	;	:
9936	67	19	but	but	CC
9936	67	20	when	when	WRB
9936	67	21	it	-PRON-	PRP
9936	67	22	sours	sour	VBZ
9936	67	23	,	,	,
9936	67	24	the	the	DT
9936	67	25	salts	salt	NNS
9936	67	26	are	be	VBP
9936	67	27	made	make	VBN
9936	67	28	soluble	soluble	JJ
9936	67	29	and	and	CC
9936	67	30	the	the	DT
9936	67	31	casein	casein	NNP
9936	67	32	thickens	thicken	VBZ
9936	67	33	,	,	,
9936	67	34	or	or	CC
9936	67	35	coagulates	coagulate	NNS
9936	67	36	.	.	.
9936	68	1	In	in	IN
9936	68	2	addition	addition	NN
9936	68	3	to	to	IN
9936	68	4	casein	casein	NNP
9936	68	5	,	,	,
9936	68	6	milk	milk	NN
9936	68	7	contains	contain	VBZ
9936	68	8	a	a	DT
9936	68	9	small	small	JJ
9936	68	10	amount	amount	NN
9936	68	11	of	of	IN
9936	68	12	protein	protein	NN
9936	68	13	in	in	IN
9936	68	14	the	the	DT
9936	68	15	form	form	NN
9936	68	16	of	of	IN
9936	68	17	_	_	NNP
9936	68	18	albumin	albumin	NNP
9936	68	19	_	_	NNP
9936	68	20	.	.	.
9936	69	1	This	this	DT
9936	69	2	substance	substance	NN
9936	69	3	,	,	,
9936	69	4	upon	upon	IN
9936	69	5	being	be	VBG
9936	69	6	heated	heat	VBN
9936	69	7	,	,	,
9936	69	8	coagulates	coagulate	NNS
9936	69	9	and	and	CC
9936	69	10	causes	cause	VBZ
9936	69	11	the	the	DT
9936	69	12	formation	formation	NN
9936	69	13	of	of	IN
9936	69	14	the	the	DT
9936	69	15	skin	skin	NN
9936	69	16	that	that	WDT
9936	69	17	is	be	VBZ
9936	69	18	always	always	RB
9936	69	19	found	find	VBN
9936	69	20	on	on	IN
9936	69	21	the	the	DT
9936	69	22	top	top	NN
9936	69	23	of	of	IN
9936	69	24	milk	milk	NN
9936	69	25	that	that	WDT
9936	69	26	has	have	VBZ
9936	69	27	been	be	VBN
9936	69	28	heated	heat	VBN
9936	69	29	.	.	.
9936	70	1	The	the	DT
9936	70	2	skin	skin	NN
9936	70	3	thus	thus	RB
9936	70	4	formed	form	VBD
9936	70	5	contains	contain	VBZ
9936	70	6	everything	everything	NN
9936	70	7	that	that	WDT
9936	70	8	is	be	VBZ
9936	70	9	found	find	VBN
9936	70	10	in	in	IN
9936	70	11	milk	milk	NN
9936	70	12	,	,	,
9936	70	13	because	because	IN
9936	70	14	,	,	,
9936	70	15	as	as	IN
9936	70	16	it	-PRON-	PRP
9936	70	17	forms	form	VBZ
9936	70	18	,	,	,
9936	70	19	casein	casein	NNP
9936	70	20	is	be	VBZ
9936	70	21	dried	dry	VBN
9936	70	22	with	with	IN
9936	70	23	it	-PRON-	PRP
9936	70	24	and	and	CC
9936	70	25	sugar	sugar	NN
9936	70	26	and	and	CC
9936	70	27	fat	fat	NN
9936	70	28	,	,	,
9936	70	29	too	too	RB
9936	70	30	,	,	,
9936	70	31	are	be	VBP
9936	70	32	caught	catch	VBN
9936	70	33	and	and	CC
9936	70	34	held	hold	VBN
9936	70	35	there	there	RB
9936	70	36	.	.	.
9936	71	1	It	-PRON-	PRP
9936	71	2	is	be	VBZ
9936	71	3	the	the	DT
9936	71	4	protein	protein	NN
9936	71	5	of	of	IN
9936	71	6	milk	milk	NN
9936	71	7	and	and	CC
9936	71	8	its	-PRON-	PRP$
9936	71	9	characteristic	characteristic	JJ
9936	71	10	coagulation	coagulation	NN
9936	71	11	that	that	WDT
9936	71	12	are	be	VBP
9936	71	13	made	make	VBN
9936	71	14	use	use	NN
9936	71	15	of	of	IN
9936	71	16	in	in	IN
9936	71	17	the	the	DT
9936	71	18	making	making	NN
9936	71	19	of	of	IN
9936	71	20	cheese	cheese	NN
9936	71	21	.	.	.
9936	72	1	In	in	IN
9936	72	2	cooking	cooking	NN
9936	72	3	,	,	,
9936	72	4	the	the	DT
9936	72	5	protein	protein	NN
9936	72	6	of	of	IN
9936	72	7	milk	milk	NN
9936	72	8	is	be	VBZ
9936	72	9	probably	probably	RB
9936	72	10	more	more	RBR
9936	72	11	affected	affected	JJ
9936	72	12	than	than	IN
9936	72	13	any	any	DT
9936	72	14	of	of	IN
9936	72	15	the	the	DT
9936	72	16	other	other	JJ
9936	72	17	substances	substance	NNS
9936	72	18	,	,	,
9936	72	19	but	but	CC
9936	72	20	the	the	DT
9936	72	21	degree	degree	NN
9936	72	22	to	to	TO
9936	72	23	which	which	WDT
9936	72	24	the	the	DT
9936	72	25	digestion	digestion	NN
9936	72	26	of	of	IN
9936	72	27	milk	milk	NN
9936	72	28	is	be	VBZ
9936	72	29	thus	thus	RB
9936	72	30	affected	affect	VBN
9936	72	31	is	be	VBZ
9936	72	32	not	not	RB
9936	72	33	definitely	definitely	RB
9936	72	34	known	know	VBN
9936	72	35	,	,	,
9936	72	36	this	this	DT
9936	72	37	being	be	VBG
9936	72	38	a	a	DT
9936	72	39	much	much	RB
9936	72	40	disputed	dispute	VBN
9936	72	41	question	question	NN
9936	72	42	.	.	.
9936	73	1	9	9	CD
9936	73	2	.	.	.
9936	74	1	FAT	FAT	NNP
9936	74	2	IN	in	IN
9936	74	3	MILK.--The	milk.--the	JJ
9936	74	4	other	other	JJ
9936	74	5	substance	substance	NN
9936	74	6	in	in	IN
9936	74	7	milk	milk	NN
9936	74	8	that	that	WDT
9936	74	9	serves	serve	VBZ
9936	74	10	as	as	IN
9936	74	11	fuel	fuel	NN
9936	74	12	,	,	,
9936	74	13	or	or	CC
9936	74	14	to	to	TO
9936	74	15	produce	produce	VB
9936	74	16	energy	energy	NN
9936	74	17	,	,	,
9936	74	18	is	be	VBZ
9936	74	19	fat	fat	JJ
9936	74	20	.	.	.
9936	75	1	It	-PRON-	PRP
9936	75	2	occurs	occur	VBZ
9936	75	3	in	in	IN
9936	75	4	the	the	DT
9936	75	5	form	form	NN
9936	75	6	of	of	IN
9936	75	7	tiny	tiny	JJ
9936	75	8	particles	particle	NNS
9936	75	9	,	,	,
9936	75	10	each	each	DT
9936	75	11	surrounded	surround	VBN
9936	75	12	by	by	IN
9936	75	13	a	a	DT
9936	75	14	thin	thin	JJ
9936	75	15	covering	covering	NN
9936	75	16	and	and	CC
9936	75	17	suspended	suspend	VBN
9936	75	18	in	in	IN
9936	75	19	the	the	DT
9936	75	20	liquid	liquid	NN
9936	75	21	.	.	.
9936	76	1	Such	such	PDT
9936	76	2	a	a	DT
9936	76	3	mixture	mixture	NN
9936	76	4	,	,	,
9936	76	5	which	which	WDT
9936	76	6	is	be	VBZ
9936	76	7	called	call	VBN
9936	76	8	an	an	DT
9936	76	9	_	_	NNP
9936	76	10	emulsion	emulsion	NN
9936	76	11	_	_	NNP
9936	76	12	,	,	,
9936	76	13	is	be	VBZ
9936	76	14	the	the	DT
9936	76	15	most	most	RBS
9936	76	16	easily	easily	RB
9936	76	17	digested	digest	VBN
9936	76	18	form	form	NN
9936	76	19	in	in	IN
9936	76	20	which	which	WDT
9936	76	21	fat	fat	NN
9936	76	22	is	be	VBZ
9936	76	23	found	find	VBN
9936	76	24	.	.	.
9936	77	1	The	the	DT
9936	77	2	fat	fat	NN
9936	77	3	in	in	IN
9936	77	4	milk	milk	NN
9936	77	5	varies	vary	VBZ
9936	77	6	more	more	JJR
9936	77	7	than	than	IN
9936	77	8	the	the	DT
9936	77	9	other	other	JJ
9936	77	10	food	food	NN
9936	77	11	substances	substance	NNS
9936	77	12	,	,	,
9936	77	13	it	-PRON-	PRP
9936	77	14	being	be	VBG
9936	77	15	sometimes	sometimes	RB
9936	77	16	as	as	RB
9936	77	17	low	low	JJ
9936	77	18	as	as	IN
9936	77	19	2	2	CD
9936	77	20	per	per	NN
9936	77	21	cent	cent	NN
9936	77	22	,	,	,
9936	77	23	and	and	CC
9936	77	24	again	again	RB
9936	77	25	as	as	RB
9936	77	26	high	high	JJ
9936	77	27	as	as	IN
9936	77	28	6	6	CD
9936	77	29	per	per	NN
9936	77	30	cent	cent	NN
9936	77	31	.	.	.
9936	78	1	However	however	RB
9936	78	2	,	,	,
9936	78	3	the	the	DT
9936	78	4	average	average	NN
9936	78	5	of	of	IN
9936	78	6	these	these	DT
9936	78	7	two	two	CD
9936	78	8	,	,	,
9936	78	9	or	or	CC
9936	78	10	4	4	CD
9936	78	11	per	per	NN
9936	78	12	cent	cent	NN
9936	78	13	.	.	.
9936	78	14	,	,	,
9936	78	15	is	be	VBZ
9936	78	16	the	the	DT
9936	78	17	usual	usual	JJ
9936	78	18	amount	amount	NN
9936	78	19	found	find	VBN
9936	78	20	in	in	IN
9936	78	21	most	most	JJS
9936	78	22	milk	milk	NN
9936	78	23	.	.	.
9936	79	1	As	as	IN
9936	79	2	has	have	VBZ
9936	79	3	been	be	VBN
9936	79	4	mentioned	mention	VBN
9936	79	5	,	,	,
9936	79	6	the	the	DT
9936	79	7	fat	fat	JJ
9936	79	8	globules	globule	NNS
9936	79	9	of	of	IN
9936	79	10	milk	milk	NN
9936	79	11	rise	rise	NN
9936	79	12	to	to	IN
9936	79	13	the	the	DT
9936	79	14	top	top	NN
9936	79	15	because	because	IN
9936	79	16	fat	fat	NN
9936	79	17	is	be	VBZ
9936	79	18	lighter	light	JJR
9936	79	19	than	than	IN
9936	79	20	water	water	NN
9936	79	21	,	,	,
9936	79	22	so	so	IN
9936	79	23	that	that	IN
9936	79	24	when	when	WRB
9936	79	25	milk	milk	NN
9936	79	26	has	have	VBZ
9936	79	27	been	be	VBN
9936	79	28	undisturbed	undisturbed	JJ
9936	79	29	for	for	IN
9936	79	30	some	some	DT
9936	79	31	time	time	NN
9936	79	32	the	the	DT
9936	79	33	top	top	NN
9936	79	34	,	,	,
9936	79	35	which	which	WDT
9936	79	36	is	be	VBZ
9936	79	37	known	know	VBN
9936	79	38	as	as	IN
9936	79	39	_	_	NNP
9936	79	40	cream	cream	NN
9936	79	41	_	_	NNP
9936	79	42	,	,	,
9936	79	43	will	will	MD
9936	79	44	be	be	VB
9936	79	45	found	find	VBN
9936	79	46	to	to	TO
9936	79	47	contain	contain	VB
9936	79	48	most	most	JJS
9936	79	49	of	of	IN
9936	79	50	the	the	DT
9936	79	51	fat	fat	NN
9936	79	52	.	.	.
9936	80	1	Because	because	IN
9936	80	2	of	of	IN
9936	80	3	the	the	DT
9936	80	4	fat	fat	NN
9936	80	5	it	-PRON-	PRP
9936	80	6	contains	contain	VBZ
9936	80	7	,	,	,
9936	80	8	the	the	DT
9936	80	9	cream	cream	NN
9936	80	10	is	be	VBZ
9936	80	11	yellower	yellower	NN
9936	80	12	in	in	IN
9936	80	13	color	color	NN
9936	80	14	than	than	IN
9936	80	15	the	the	DT
9936	80	16	milk	milk	NN
9936	80	17	underneath	underneath	RB
9936	80	18	.	.	.
9936	81	1	If	if	IN
9936	81	2	the	the	DT
9936	81	3	cream	cream	NN
9936	81	4	is	be	VBZ
9936	81	5	beaten	beat	VBN
9936	81	6	,	,	,
9936	81	7	or	or	CC
9936	81	8	churned	churn	VBD
9936	81	9	,	,	,
9936	81	10	these	these	DT
9936	81	11	fat	fat	JJ
9936	81	12	particles	particle	NNS
9936	81	13	will	will	MD
9936	81	14	adhere	adhere	VB
9936	81	15	in	in	IN
9936	81	16	a	a	DT
9936	81	17	mass	mass	NN
9936	81	18	,	,	,
9936	81	19	advantage	advantage	NN
9936	81	20	of	of	IN
9936	81	21	this	this	DT
9936	81	22	fact	fact	NN
9936	81	23	being	be	VBG
9936	81	24	taken	take	VBN
9936	81	25	in	in	IN
9936	81	26	the	the	DT
9936	81	27	making	making	NN
9936	81	28	of	of	IN
9936	81	29	butter	butter	NN
9936	81	30	.	.	.
9936	82	1	10	10	CD
9936	82	2	.	.	.
9936	83	1	CARBOHYDRATE	CARBOHYDRATE	NNP
9936	83	2	IN	in	IN
9936	83	3	MILK.--The	milk.--the	NN
9936	83	4	carbohydrate	carbohydrate	NN
9936	83	5	contained	contain	VBN
9936	83	6	in	in	IN
9936	83	7	milk	milk	NN
9936	83	8	is	be	VBZ
9936	83	9	in	in	IN
9936	83	10	the	the	DT
9936	83	11	form	form	NN
9936	83	12	of	of	IN
9936	83	13	sugar	sugar	NN
9936	83	14	called	call	VBN
9936	83	15	_	_	NNP
9936	83	16	lactose	lactose	NN
9936	83	17	_	_	NNP
9936	83	18	.	.	.
9936	84	1	It	-PRON-	PRP
9936	84	2	is	be	VBZ
9936	84	3	unlike	unlike	IN
9936	84	4	other	other	JJ
9936	84	5	sugars	sugar	NNS
9936	84	6	in	in	IN
9936	84	7	that	that	IN
9936	84	8	it	-PRON-	PRP
9936	84	9	is	be	VBZ
9936	84	10	not	not	RB
9936	84	11	very	very	RB
9936	84	12	sweet	sweet	JJ
9936	84	13	and	and	CC
9936	84	14	does	do	VBZ
9936	84	15	not	not	RB
9936	84	16	disagree	disagree	VB
9936	84	17	with	with	IN
9936	84	18	most	most	JJS
9936	84	19	persons	person	NNS
9936	84	20	nor	nor	CC
9936	84	21	upset	upset	VBD
9936	84	22	their	-PRON-	PRP$
9936	84	23	digestion	digestion	NN
9936	84	24	.	.	.
9936	85	1	For	for	IN
9936	85	2	this	this	DT
9936	85	3	reason	reason	NN
9936	85	4	,	,	,
9936	85	5	it	-PRON-	PRP
9936	85	6	is	be	VBZ
9936	85	7	often	often	RB
9936	85	8	given	give	VBN
9936	85	9	to	to	IN
9936	85	10	children	child	NNS
9936	85	11	,	,	,
9936	85	12	invalids	invalid	NNS
9936	85	13	,	,	,
9936	85	14	and	and	CC
9936	85	15	persons	person	NNS
9936	85	16	who	who	WP
9936	85	17	have	have	VBP
9936	85	18	digestive	digestive	JJ
9936	85	19	disturbances	disturbance	NNS
9936	85	20	.	.	.
9936	86	1	However	however	RB
9936	86	2	,	,	,
9936	86	3	it	-PRON-	PRP
9936	86	4	is	be	VBZ
9936	86	5	like	like	IN
9936	86	6	other	other	JJ
9936	86	7	carbohydrates	carbohydrate	NNS
9936	86	8	in	in	IN
9936	86	9	that	that	DT
9936	86	10	in	in	IN
9936	86	11	solution	solution	NN
9936	86	12	it	-PRON-	PRP
9936	86	13	ferments	ferment	VBZ
9936	86	14	.	.	.
9936	87	1	The	the	DT
9936	87	2	result	result	NN
9936	87	3	of	of	IN
9936	87	4	the	the	DT
9936	87	5	fermentation	fermentation	NN
9936	87	6	in	in	IN
9936	87	7	this	this	DT
9936	87	8	case	case	NN
9936	87	9	is	be	VBZ
9936	87	10	the	the	DT
9936	87	11	production	production	NN
9936	87	12	of	of	IN
9936	87	13	_	_	NNP
9936	87	14	lactic	lactic	JJ
9936	87	15	acid	acid	NN
9936	87	16	_	_	NNP
9936	87	17	,	,	,
9936	87	18	which	which	WDT
9936	87	19	makes	make	VBZ
9936	87	20	the	the	DT
9936	87	21	milk	milk	NN
9936	87	22	sour	sour	JJ
9936	87	23	.	.	.
9936	88	1	With	with	IN
9936	88	2	the	the	DT
9936	88	3	fat	fat	NN
9936	88	4	,	,	,
9936	88	5	lactose	lactose	NN
9936	88	6	makes	make	VBZ
9936	88	7	up	up	RP
9936	88	8	the	the	DT
9936	88	9	bulk	bulk	NN
9936	88	10	of	of	IN
9936	88	11	the	the	DT
9936	88	12	energy	energy	NN
9936	88	13	-	-	HYPH
9936	88	14	producing	produce	VBG
9936	88	15	material	material	NN
9936	88	16	of	of	IN
9936	88	17	milk	milk	NN
9936	88	18	,	,	,
9936	88	19	and	and	CC
9936	88	20	while	while	IN
9936	88	21	this	this	DT
9936	88	22	is	be	VBZ
9936	88	23	important	important	JJ
9936	88	24	it	-PRON-	PRP
9936	88	25	is	be	VBZ
9936	88	26	only	only	RB
9936	88	27	secondary	secondary	JJ
9936	88	28	when	when	WRB
9936	88	29	compared	compare	VBN
9936	88	30	to	to	IN
9936	88	31	the	the	DT
9936	88	32	tissue	tissue	NN
9936	88	33	-	-	HYPH
9936	88	34	building	build	VBG
9936	88	35	power	power	NN
9936	88	36	of	of	IN
9936	88	37	the	the	DT
9936	88	38	protein	protein	NN
9936	88	39	and	and	CC
9936	88	40	minerals	mineral	NNS
9936	88	41	.	.	.
9936	89	1	Besides	besides	IN
9936	89	2	being	be	VBG
9936	89	3	an	an	DT
9936	89	4	important	important	JJ
9936	89	5	part	part	NN
9936	89	6	of	of	IN
9936	89	7	milk	milk	NN
9936	89	8	itself	-PRON-	PRP
9936	89	9	,	,	,
9936	89	10	lactose	lactose	NN
9936	89	11	is	be	VBZ
9936	89	12	a	a	DT
9936	89	13	valuable	valuable	JJ
9936	89	14	by	by	IN
9936	89	15	-	-	HYPH
9936	89	16	product	product	NN
9936	89	17	in	in	IN
9936	89	18	the	the	DT
9936	89	19	manufacture	manufacture	NN
9936	89	20	of	of	IN
9936	89	21	cheese	cheese	NN
9936	89	22	.	.	.
9936	90	1	After	after	IN
9936	90	2	being	be	VBG
9936	90	3	taken	take	VBN
9936	90	4	from	from	IN
9936	90	5	_	_	NNP
9936	90	6	whey	whey	NN
9936	90	7	_	_	NNP
9936	90	8	,	,	,
9936	90	9	which	which	WDT
9936	90	10	is	be	VBZ
9936	90	11	the	the	DT
9936	90	12	clear	clear	JJ
9936	90	13	,	,	,
9936	90	14	straw	straw	NN
9936	90	15	-	-	HYPH
9936	90	16	colored	color	VBN
9936	90	17	liquid	liquid	NN
9936	90	18	that	that	WDT
9936	90	19	remains	remain	VBZ
9936	90	20	when	when	WRB
9936	90	21	the	the	DT
9936	90	22	curd	curd	NN
9936	90	23	,	,	,
9936	90	24	or	or	CC
9936	90	25	coagulated	coagulate	VBN
9936	90	26	portion	portion	NN
9936	90	27	,	,	,
9936	90	28	is	be	VBZ
9936	90	29	completely	completely	RB
9936	90	30	removed	remove	VBN
9936	90	31	from	from	IN
9936	90	32	the	the	DT
9936	90	33	milk	milk	NN
9936	90	34	,	,	,
9936	90	35	the	the	DT
9936	90	36	lactose	lactose	NN
9936	90	37	is	be	VBZ
9936	90	38	refined	refine	VBN
9936	90	39	and	and	CC
9936	90	40	sold	sell	VBN
9936	90	41	in	in	IN
9936	90	42	the	the	DT
9936	90	43	form	form	NN
9936	90	44	of	of	IN
9936	90	45	a	a	DT
9936	90	46	powder	powder	NN
9936	90	47	that	that	WDT
9936	90	48	is	be	VBZ
9936	90	49	used	use	VBN
9936	90	50	for	for	IN
9936	90	51	various	various	JJ
9936	90	52	kinds	kind	NNS
9936	90	53	of	of	IN
9936	90	54	infant	infant	NN
9936	90	55	and	and	CC
9936	90	56	invalid	invalid	JJ
9936	90	57	feeding	feeding	NN
9936	90	58	.	.	.
9936	91	1	11	11	CD
9936	91	2	.	.	.
9936	92	1	MINERAL	MINERAL	NNP
9936	92	2	MATTER	MATTER	NNP
9936	92	3	IN	in	IN
9936	92	4	MILK.--Considerable	milk.--considerable	JJ
9936	92	5	quantities	quantity	NNS
9936	92	6	of	of	IN
9936	92	7	mineral	mineral	NN
9936	92	8	salts	salt	NNS
9936	92	9	,	,	,
9936	92	10	which	which	WDT
9936	92	11	are	be	VBP
9936	92	12	chiefly	chiefly	RB
9936	92	13	_	_	NNP
9936	92	14	lime	lime	NN
9936	92	15	_	_	NNP
9936	92	16	,	,	,
9936	92	17	_	_	NNP
9936	92	18	potash	potash	NN
9936	92	19	_	_	NNP
9936	92	20	,	,	,
9936	92	21	and	and	CC
9936	92	22	_	_	NNP
9936	92	23	phosphates	phosphate	VBZ
9936	92	24	_	_	NNP
9936	92	25	,	,	,
9936	92	26	are	be	VBP
9936	92	27	found	find	VBN
9936	92	28	in	in	IN
9936	92	29	milk	milk	NN
9936	92	30	.	.	.
9936	93	1	As	as	IN
9936	93	2	has	have	VBZ
9936	93	3	already	already	RB
9936	93	4	been	be	VBN
9936	93	5	pointed	point	VBN
9936	93	6	out	out	RP
9936	93	7	,	,	,
9936	93	8	these	these	DT
9936	93	9	are	be	VBP
9936	93	10	important	important	JJ
9936	93	11	in	in	IN
9936	93	12	the	the	DT
9936	93	13	building	building	NN
9936	93	14	of	of	IN
9936	93	15	bone	bone	NN
9936	93	16	and	and	CC
9936	93	17	hard	hard	JJ
9936	93	18	tissue	tissue	NN
9936	93	19	in	in	IN
9936	93	20	the	the	DT
9936	93	21	body	body	NN
9936	93	22	,	,	,
9936	93	23	but	but	CC
9936	93	24	in	in	IN
9936	93	25	addition	addition	NN
9936	93	26	they	-PRON-	PRP
9936	93	27	help	help	VBP
9936	93	28	to	to	TO
9936	93	29	keep	keep	VB
9936	93	30	the	the	DT
9936	93	31	fluids	fluid	NNS
9936	93	32	of	of	IN
9936	93	33	the	the	DT
9936	93	34	body	body	NN
9936	93	35	in	in	IN
9936	93	36	the	the	DT
9936	93	37	right	right	JJ
9936	93	38	condition	condition	NN
9936	93	39	.	.	.
9936	94	1	Because	because	IN
9936	94	2	of	of	IN
9936	94	3	the	the	DT
9936	94	4	work	work	NN
9936	94	5	they	-PRON-	PRP
9936	94	6	do	do	VBP
9936	94	7	,	,	,
9936	94	8	these	these	DT
9936	94	9	mineral	mineral	NN
9936	94	10	salts	salt	NNS
9936	94	11	are	be	VBP
9936	94	12	necessary	necessary	JJ
9936	94	13	in	in	IN
9936	94	14	the	the	DT
9936	94	15	building	building	NN
9936	94	16	of	of	IN
9936	94	17	the	the	DT
9936	94	18	bodies	body	NNS
9936	94	19	of	of	IN
9936	94	20	growing	grow	VBG
9936	94	21	children	child	NNS
9936	94	22	,	,	,
9936	94	23	and	and	CC
9936	94	24	are	be	VBP
9936	94	25	useful	useful	JJ
9936	94	26	for	for	IN
9936	94	27	repair	repair	NN
9936	94	28	and	and	CC
9936	94	29	the	the	DT
9936	94	30	regulation	regulation	NN
9936	94	31	of	of	IN
9936	94	32	the	the	DT
9936	94	33	body	body	NN
9936	94	34	processes	process	VBZ
9936	94	35	in	in	IN
9936	94	36	adults	adult	NNS
9936	94	37	.	.	.
9936	95	1	In	in	IN
9936	95	2	cheese	cheese	NN
9936	95	3	,	,	,
9936	95	4	butter	butter	NN
9936	95	5	,	,	,
9936	95	6	and	and	CC
9936	95	7	cream	cream	NN
9936	95	8	,	,	,
9936	95	9	which	which	WDT
9936	95	10	are	be	VBP
9936	95	11	the	the	DT
9936	95	12	products	product	NNS
9936	95	13	of	of	IN
9936	95	14	milk	milk	NN
9936	95	15	,	,	,
9936	95	16	less	less	JJR
9936	95	17	of	of	IN
9936	95	18	the	the	DT
9936	95	19	mineral	mineral	NN
9936	95	20	salts	salt	NNS
9936	95	21	are	be	VBP
9936	95	22	found	find	VBN
9936	95	23	in	in	IN
9936	95	24	proportion	proportion	NN
9936	95	25	to	to	IN
9936	95	26	the	the	DT
9936	95	27	quantity	quantity	NN
9936	95	28	than	than	IN
9936	95	29	in	in	IN
9936	95	30	whole	whole	JJ
9936	95	31	milk	milk	NN
9936	95	32	,	,	,
9936	95	33	skim	skim	NN
9936	95	34	milk	milk	NN
9936	95	35	,	,	,
9936	95	36	and	and	CC
9936	95	37	whey	whey	NN
9936	95	38	.	.	.
9936	96	1	12	12	CD
9936	96	2	.	.	.
9936	97	1	WATER	water	NN
9936	97	2	IN	in	IN
9936	97	3	MILK.--The	milk.--the	JJ
9936	97	4	percentage	percentage	NN
9936	97	5	of	of	IN
9936	97	6	water	water	NN
9936	97	7	in	in	IN
9936	97	8	milk	milk	NN
9936	97	9	is	be	VBZ
9936	97	10	much	much	RB
9936	97	11	greater	great	JJR
9936	97	12	than	than	IN
9936	97	13	that	that	DT
9936	97	14	of	of	IN
9936	97	15	all	all	PDT
9936	97	16	the	the	DT
9936	97	17	other	other	JJ
9936	97	18	food	food	NN
9936	97	19	substances	substance	NNS
9936	97	20	combined	combine	VBN
9936	97	21	,	,	,
9936	97	22	there	there	EX
9936	97	23	being	be	VBG
9936	97	24	more	more	JJR
9936	97	25	than	than	IN
9936	97	26	six	six	CD
9936	97	27	times	time	NNS
9936	97	28	as	as	RB
9936	97	29	much	much	RB
9936	97	30	.	.	.
9936	98	1	While	while	IN
9936	98	2	this	this	DT
9936	98	3	quantity	quantity	NN
9936	98	4	seems	seem	VBZ
9936	98	5	very	very	RB
9936	98	6	large	large	JJ
9936	98	7	,	,	,
9936	98	8	it	-PRON-	PRP
9936	98	9	is	be	VBZ
9936	98	10	an	an	DT
9936	98	11	advantage	advantage	NN
9936	98	12	,	,	,
9936	98	13	for	for	IN
9936	98	14	milk	milk	NN
9936	98	15	provides	provide	VBZ
9936	98	16	nourishment	nourishment	NN
9936	98	17	to	to	IN
9936	98	18	persons	person	NNS
9936	98	19	when	when	WRB
9936	98	20	they	-PRON-	PRP
9936	98	21	can	can	MD
9936	98	22	take	take	VB
9936	98	23	neither	neither	CC
9936	98	24	solid	solid	JJ
9936	98	25	nor	nor	CC
9936	98	26	more	more	RBR
9936	98	27	condensed	condense	VBN
9936	98	28	food	food	NN
9936	98	29	.	.	.
9936	99	1	On	on	IN
9936	99	2	the	the	DT
9936	99	3	other	other	JJ
9936	99	4	hand	hand	NN
9936	99	5	,	,	,
9936	99	6	the	the	DT
9936	99	7	water	water	NN
9936	99	8	is	be	VBZ
9936	99	9	a	a	DT
9936	99	10	disadvantage	disadvantage	NN
9936	99	11	,	,	,
9936	99	12	for	for	IN
9936	99	13	it	-PRON-	PRP
9936	99	14	is	be	VBZ
9936	99	15	responsible	responsible	JJ
9936	99	16	for	for	IN
9936	99	17	the	the	DT
9936	99	18	rapid	rapid	JJ
9936	99	19	spoiling	spoiling	NN
9936	99	20	of	of	IN
9936	99	21	milk	milk	NN
9936	99	22	.	.	.
9936	100	1	This	this	DT
9936	100	2	fact	fact	NN
9936	100	3	is	be	VBZ
9936	100	4	clearly	clearly	RB
9936	100	5	shown	show	VBN
9936	100	6	in	in	IN
9936	100	7	the	the	DT
9936	100	8	case	case	NN
9936	100	9	of	of	IN
9936	100	10	condensed	condense	VBN
9936	100	11	milk	milk	NN
9936	100	12	,	,	,
9936	100	13	where	where	WRB
9936	100	14	the	the	DT
9936	100	15	water	water	NN
9936	100	16	is	be	VBZ
9936	100	17	partly	partly	RB
9936	100	18	or	or	CC
9936	100	19	completely	completely	RB
9936	100	20	evaporated	evaporate	VBN
9936	100	21	,	,	,
9936	100	22	for	for	IN
9936	100	23	milk	milk	NN
9936	100	24	of	of	IN
9936	100	25	this	this	DT
9936	100	26	kind	kind	NN
9936	100	27	keeps	keep	VBZ
9936	100	28	much	much	RB
9936	100	29	longer	longer	RB
9936	100	30	without	without	IN
9936	100	31	spoiling	spoil	VBG
9936	100	32	than	than	IN
9936	100	33	either	either	CC
9936	100	34	whole	whole	JJ
9936	100	35	or	or	CC
9936	100	36	skim	skim	NN
9936	100	37	milk	milk	NN
9936	100	38	.	.	.
9936	101	1	PRODUCTS	product	NNS
9936	101	2	OBTAINED	obtained	RB
9936	101	3	FROM	from	IN
9936	101	4	MILK	MILK	NNP
9936	101	5	13	13	CD
9936	101	6	.	.	.
9936	102	1	Although	although	IN
9936	102	2	milk	milk	NN
9936	102	3	is	be	VBZ
9936	102	4	used	use	VBN
9936	102	5	extensively	extensively	RB
9936	102	6	in	in	IN
9936	102	7	its	-PRON-	PRP$
9936	102	8	natural	natural	JJ
9936	102	9	liquid	liquid	NN
9936	102	10	form	form	NN
9936	102	11	,	,	,
9936	102	12	considerable	considerable	JJ
9936	102	13	use	use	NN
9936	102	14	is	be	VBZ
9936	102	15	also	also	RB
9936	102	16	made	make	VBN
9936	102	17	of	of	IN
9936	102	18	the	the	DT
9936	102	19	numerous	numerous	JJ
9936	102	20	products	product	NNS
9936	102	21	of	of	IN
9936	102	22	milk	milk	NN
9936	102	23	,	,	,
9936	102	24	chief	chief	NN
9936	102	25	among	among	IN
9936	102	26	which	which	WDT
9936	102	27	are	be	VBP
9936	102	28	cream	cream	NN
9936	102	29	,	,	,
9936	102	30	skim	skim	NN
9936	102	31	milk	milk	NN
9936	102	32	,	,	,
9936	102	33	buttermilk	buttermilk	NN
9936	102	34	,	,	,
9936	102	35	sour	sour	JJ
9936	102	36	milk	milk	NN
9936	102	37	,	,	,
9936	102	38	whey	whey	NN
9936	102	39	,	,	,
9936	102	40	butter	butter	NN
9936	102	41	,	,	,
9936	102	42	and	and	CC
9936	102	43	cheese	cheese	NN
9936	102	44	.	.	.
9936	103	1	In	in	IN
9936	103	2	fact	fact	NN
9936	103	3	,	,	,
9936	103	4	all	all	DT
9936	103	5	of	of	IN
9936	103	6	these	these	DT
9936	103	7	occupy	occupy	VBP
9936	103	8	such	such	PDT
9936	103	9	an	an	DT
9936	103	10	important	important	JJ
9936	103	11	place	place	NN
9936	103	12	in	in	IN
9936	103	13	the	the	DT
9936	103	14	dietary	dietary	NN
9936	103	15	of	of	IN
9936	103	16	the	the	DT
9936	103	17	majority	majority	NN
9936	103	18	of	of	IN
9936	103	19	homes	home	NNS
9936	103	20	that	that	IN
9936	103	21	it	-PRON-	PRP
9936	103	22	is	be	VBZ
9936	103	23	well	well	JJ
9936	103	24	for	for	IN
9936	103	25	every	every	DT
9936	103	26	housewife	housewife	NN
9936	103	27	to	to	TO
9936	103	28	understand	understand	VB
9936	103	29	their	-PRON-	PRP$
9936	103	30	value	value	NN
9936	103	31	.	.	.
9936	104	1	Butter	butter	NN
9936	104	2	and	and	CC
9936	104	3	cheese	cheese	NN
9936	104	4	are	be	VBP
9936	104	5	discussed	discuss	VBN
9936	104	6	in	in	IN
9936	104	7	detail	detail	NN
9936	104	8	later	later	RB
9936	104	9	,	,	,
9936	104	10	so	so	IN
9936	104	11	that	that	IN
9936	104	12	at	at	IN
9936	104	13	this	this	DT
9936	104	14	time	time	NN
9936	104	15	no	no	DT
9936	104	16	attention	attention	NN
9936	104	17	need	nee	MD
9936	104	18	be	be	VB
9936	104	19	given	give	VBN
9936	104	20	to	to	IN
9936	104	21	them	-PRON-	PRP
9936	104	22	.	.	.
9936	105	1	The	the	DT
9936	105	2	other	other	JJ
9936	105	3	products	product	NNS
9936	105	4	,	,	,
9936	105	5	however	however	RB
9936	105	6	,	,	,
9936	105	7	are	be	VBP
9936	105	8	taken	take	VBN
9936	105	9	up	up	RP
9936	105	10	now	now	RB
9936	105	11	,	,	,
9936	105	12	with	with	IN
9936	105	13	the	the	DT
9936	105	14	intention	intention	NN
9936	105	15	of	of	IN
9936	105	16	enabling	enable	VBG
9936	105	17	the	the	DT
9936	105	18	housewife	housewife	NN
9936	105	19	to	to	TO
9936	105	20	familiarize	familiarize	VB
9936	105	21	herself	-PRON-	PRP
9936	105	22	with	with	IN
9936	105	23	their	-PRON-	PRP$
9936	105	24	production	production	NN
9936	105	25	,	,	,
9936	105	26	nature	nature	NN
9936	105	27	,	,	,
9936	105	28	and	and	CC
9936	105	29	use	use	NN
9936	105	30	.	.	.
9936	106	1	14	14	CD
9936	106	2	.	.	.
9936	107	1	CREAM.--As	CREAM.--As	NNP
9936	107	2	has	have	VBZ
9936	107	3	been	be	VBN
9936	107	4	pointed	point	VBN
9936	107	5	out	out	RP
9936	107	6	,	,	,
9936	107	7	the	the	DT
9936	107	8	particles	particle	NNS
9936	107	9	of	of	IN
9936	107	10	fat	fat	NN
9936	107	11	that	that	WDT
9936	107	12	rise	rise	VBP
9936	107	13	to	to	IN
9936	107	14	the	the	DT
9936	107	15	top	top	NN
9936	107	16	of	of	IN
9936	107	17	milk	milk	NN
9936	107	18	when	when	WRB
9936	107	19	it	-PRON-	PRP
9936	107	20	is	be	VBZ
9936	107	21	allowed	allow	VBN
9936	107	22	to	to	TO
9936	107	23	remain	remain	VB
9936	107	24	undisturbed	undisturbed	JJ
9936	107	25	for	for	IN
9936	107	26	some	some	DT
9936	107	27	time	time	NN
9936	107	28	form	form	VBP
9936	107	29	the	the	DT
9936	107	30	product	product	NN
9936	107	31	known	know	VBN
9936	107	32	as	as	IN
9936	107	33	cream	cream	NN
9936	107	34	.	.	.
9936	108	1	Cream	cream	NN
9936	108	2	may	may	MD
9936	108	3	be	be	VB
9936	108	4	removed	remove	VBN
9936	108	5	from	from	IN
9936	108	6	the	the	DT
9936	108	7	milk	milk	NN
9936	108	8	by	by	IN
9936	108	9	skimming	skim	VBG
9936	108	10	it	-PRON-	PRP
9936	108	11	off	off	RP
9936	108	12	,	,	,
9936	108	13	or	or	CC
9936	108	14	it	-PRON-	PRP
9936	108	15	may	may	MD
9936	108	16	be	be	VB
9936	108	17	separated	separate	VBN
9936	108	18	from	from	IN
9936	108	19	the	the	DT
9936	108	20	milk	milk	NN
9936	108	21	by	by	IN
9936	108	22	means	mean	NNS
9936	108	23	of	of	IN
9936	108	24	machinery	machinery	NN
9936	108	25	especially	especially	RB
9936	108	26	designed	design	VBN
9936	108	27	for	for	IN
9936	108	28	the	the	DT
9936	108	29	purpose	purpose	NN
9936	108	30	.	.	.
9936	109	1	The	the	DT
9936	109	2	greater	great	JJR
9936	109	3	the	the	DT
9936	109	4	proportion	proportion	NN
9936	109	5	of	of	IN
9936	109	6	fat	fat	NN
9936	109	7	in	in	IN
9936	109	8	milk	milk	NN
9936	109	9	,	,	,
9936	109	10	the	the	DT
9936	109	11	thicker	thick	JJR
9936	109	12	,	,	,
9936	109	13	or	or	CC
9936	109	14	"	"	``
9936	109	15	heavier	heavy	JJR
9936	109	16	,	,	,
9936	109	17	"	"	''
9936	109	18	will	will	MD
9936	109	19	be	be	VB
9936	109	20	the	the	DT
9936	109	21	cream	cream	NN
9936	109	22	.	.	.
9936	110	1	Various	various	JJ
9936	110	2	grades	grade	NNS
9936	110	3	of	of	IN
9936	110	4	separated	separate	VBN
9936	110	5	cream	cream	NN
9936	110	6	are	be	VBP
9936	110	7	placed	place	VBN
9936	110	8	on	on	IN
9936	110	9	the	the	DT
9936	110	10	market	market	NN
9936	110	11	,	,	,
9936	110	12	the	the	DT
9936	110	13	usual	usual	JJ
9936	110	14	ones	one	NNS
9936	110	15	being	be	VBG
9936	110	16	those	those	DT
9936	110	17	which	which	WDT
9936	110	18	contain	contain	VBP
9936	110	19	8	8	CD
9936	110	20	,	,	,
9936	110	21	12	12	CD
9936	110	22	,	,	,
9936	110	23	16	16	CD
9936	110	24	,	,	,
9936	110	25	20	20	CD
9936	110	26	,	,	,
9936	110	27	and	and	CC
9936	110	28	40	40	CD
9936	110	29	per	per	NN
9936	110	30	cent	cent	NN
9936	110	31	,	,	,
9936	110	32	of	of	IN
9936	110	33	fat	fat	NN
9936	110	34	.	.	.
9936	111	1	Thin	thin	JJ
9936	111	2	cream	cream	NN
9936	111	3	,	,	,
9936	111	4	which	which	WDT
9936	111	5	includes	include	VBZ
9936	111	6	the	the	DT
9936	111	7	grades	grade	NNS
9936	111	8	that	that	WDT
9936	111	9	have	have	VBP
9936	111	10	only	only	RB
9936	111	11	a	a	DT
9936	111	12	small	small	JJ
9936	111	13	percentage	percentage	NN
9936	111	14	of	of	IN
9936	111	15	fat	fat	NN
9936	111	16	,	,	,
9936	111	17	contains	contain	VBZ
9936	111	18	a	a	DT
9936	111	19	larger	large	JJR
9936	111	20	quantity	quantity	NN
9936	111	21	of	of	IN
9936	111	22	milk	milk	NN
9936	111	23	than	than	IN
9936	111	24	the	the	DT
9936	111	25	others	other	NNS
9936	111	26	and	and	CC
9936	111	27	is	be	VBZ
9936	111	28	not	not	RB
9936	111	29	so	so	RB
9936	111	30	desirable	desirable	JJ
9936	111	31	for	for	IN
9936	111	32	many	many	JJ
9936	111	33	purposes	purpose	NNS
9936	111	34	.	.	.
9936	112	1	Still	still	RB
9936	112	2	,	,	,
9936	112	3	it	-PRON-	PRP
9936	112	4	is	be	VBZ
9936	112	5	used	use	VBN
9936	112	6	to	to	IN
9936	112	7	some	some	DT
9936	112	8	extent	extent	NN
9936	112	9	,	,	,
9936	112	10	because	because	IN
9936	112	11	it	-PRON-	PRP
9936	112	12	is	be	VBZ
9936	112	13	cheaper	cheap	JJR
9936	112	14	and	and	CC
9936	112	15	there	there	EX
9936	112	16	are	be	VBP
9936	112	17	definite	definite	JJ
9936	112	18	uses	use	VBZ
9936	112	19	to	to	TO
9936	112	20	which	which	WDT
9936	112	21	it	-PRON-	PRP
9936	112	22	can	can	MD
9936	112	23	be	be	VB
9936	112	24	put	put	VBN
9936	112	25	.	.	.
9936	113	1	Medium	medium	JJ
9936	113	2	-	-	HYPH
9936	113	3	heavy	heavy	JJ
9936	113	4	cream	cream	NN
9936	113	5	is	be	VBZ
9936	113	6	the	the	DT
9936	113	7	kind	kind	NN
9936	113	8	to	to	TO
9936	113	9	select	select	VB
9936	113	10	when	when	WRB
9936	113	11	it	-PRON-	PRP
9936	113	12	is	be	VBZ
9936	113	13	desired	desire	VBN
9936	113	14	for	for	IN
9936	113	15	_	_	NNP
9936	113	16	whipping	whip	VBG
9936	113	17	_	_	NNP
9936	113	18	.	.	.
9936	114	1	This	this	DT
9936	114	2	is	be	VBZ
9936	114	3	a	a	DT
9936	114	4	process	process	NN
9936	114	5	that	that	WDT
9936	114	6	consists	consist	VBZ
9936	114	7	in	in	IN
9936	114	8	beating	beat	VBG
9936	114	9	the	the	DT
9936	114	10	cream	cream	NN
9936	114	11	rapidly	rapidly	RB
9936	114	12	until	until	IN
9936	114	13	a	a	DT
9936	114	14	mass	mass	NN
9936	114	15	of	of	IN
9936	114	16	tiny	tiny	JJ
9936	114	17	bubbles	bubble	NNS
9936	114	18	form	form	VBP
9936	114	19	and	and	CC
9936	114	20	become	become	VBP
9936	114	21	stiff	stiff	JJ
9936	114	22	,	,	,
9936	114	23	very	very	RB
9936	114	24	much	much	RB
9936	114	25	as	as	IN
9936	114	26	the	the	DT
9936	114	27	white	white	NN
9936	114	28	of	of	IN
9936	114	29	egg	egg	NN
9936	114	30	does	do	VBZ
9936	114	31	.	.	.
9936	115	1	15	15	CD
9936	115	2	.	.	.
9936	116	1	SKIM	SKIM	NNS
9936	116	2	MILK.--After	milk.--after	NN
9936	116	3	a	a	DT
9936	116	4	part	part	NN
9936	116	5	or	or	CC
9936	116	6	all	all	DT
9936	116	7	of	of	IN
9936	116	8	the	the	DT
9936	116	9	cream	cream	NN
9936	116	10	has	have	VBZ
9936	116	11	been	be	VBN
9936	116	12	removed	remove	VBN
9936	116	13	from	from	IN
9936	116	14	whole	whole	JJ
9936	116	15	milk	milk	NN
9936	116	16	,	,	,
9936	116	17	that	that	DT
9936	116	18	which	which	WDT
9936	116	19	remains	remain	VBZ
9936	116	20	is	be	VBZ
9936	116	21	called	call	VBN
9936	116	22	skim	skim	NNP
9936	116	23	milk	milk	NN
9936	116	24	.	.	.
9936	117	1	While	while	IN
9936	117	2	practically	practically	RB
9936	117	3	all	all	DT
9936	117	4	of	of	IN
9936	117	5	the	the	DT
9936	117	6	fat	fat	NN
9936	117	7	is	be	VBZ
9936	117	8	taken	take	VBN
9936	117	9	out	out	RP
9936	117	10	when	when	WRB
9936	117	11	milk	milk	NN
9936	117	12	is	be	VBZ
9936	117	13	skimmed	skim	VBN
9936	117	14	,	,	,
9936	117	15	very	very	RB
9936	117	16	little	little	JJ
9936	117	17	protein	protein	NN
9936	117	18	or	or	CC
9936	117	19	sugar	sugar	NN
9936	117	20	is	be	VBZ
9936	117	21	removed	remove	VBN
9936	117	22	.	.	.
9936	118	1	Therefore	therefore	RB
9936	118	2	,	,	,
9936	118	3	skim	skim	NN
9936	118	4	milk	milk	NN
9936	118	5	is	be	VBZ
9936	118	6	still	still	RB
9936	118	7	a	a	DT
9936	118	8	valuable	valuable	JJ
9936	118	9	food	food	NN
9936	118	10	,	,	,
9936	118	11	it	-PRON-	PRP
9936	118	12	being	be	VBG
9936	118	13	used	use	VBN
9936	118	14	to	to	IN
9936	118	15	a	a	DT
9936	118	16	large	large	JJ
9936	118	17	extent	extent	NN
9936	118	18	for	for	IN
9936	118	19	cheese	cheese	NN
9936	118	20	making	making	NN
9936	118	21	,	,	,
9936	118	22	for	for	IN
9936	118	23	the	the	DT
9936	118	24	manufacture	manufacture	NN
9936	118	25	of	of	IN
9936	118	26	certain	certain	JJ
9936	118	27	commercial	commercial	JJ
9936	118	28	foods	food	NNS
9936	118	29	,	,	,
9936	118	30	and	and	CC
9936	118	31	for	for	IN
9936	118	32	the	the	DT
9936	118	33	feeding	feeding	NN
9936	118	34	of	of	IN
9936	118	35	animals	animal	NNS
9936	118	36	.	.	.
9936	119	1	The	the	DT
9936	119	2	housewife	housewife	NN
9936	119	3	does	do	VBZ
9936	119	4	not	not	RB
9936	119	5	,	,	,
9936	119	6	as	as	IN
9936	119	7	a	a	DT
9936	119	8	rule	rule	NN
9936	119	9	,	,	,
9936	119	10	buy	buy	VB
9936	119	11	skim	skim	NN
9936	119	12	milk	milk	NN
9936	119	13	;	;	:
9936	119	14	indeed	indeed	RB
9936	119	15	,	,	,
9936	119	16	in	in	IN
9936	119	17	some	some	DT
9936	119	18	localities	locality	NNS
9936	119	19	the	the	DT
9936	119	20	laws	law	NNS
9936	119	21	prevent	prevent	VBP
9936	119	22	its	-PRON-	PRP$
9936	119	23	sale	sale	NN
9936	119	24	because	because	IN
9936	119	25	it	-PRON-	PRP
9936	119	26	is	be	VBZ
9936	119	27	considered	consider	VBN
9936	119	28	an	an	DT
9936	119	29	adulterated	adulterate	VBN
9936	119	30	food	food	NN
9936	119	31	.	.	.
9936	120	1	However	however	RB
9936	120	2	,	,	,
9936	120	3	it	-PRON-	PRP
9936	120	4	is	be	VBZ
9936	120	5	really	really	RB
9936	120	6	a	a	DT
9936	120	7	wholesome	wholesome	JJ
9936	120	8	,	,	,
9936	120	9	valuable	valuable	JJ
9936	120	10	food	food	NN
9936	120	11	that	that	WDT
9936	120	12	is	be	VBZ
9936	120	13	cheaper	cheap	JJR
9936	120	14	than	than	IN
9936	120	15	whole	whole	JJ
9936	120	16	milk	milk	NN
9936	120	17	,	,	,
9936	120	18	and	and	CC
9936	120	19	its	-PRON-	PRP$
9936	120	20	use	use	NN
9936	120	21	in	in	IN
9936	120	22	the	the	DT
9936	120	23	home	home	NN
9936	120	24	should	should	MD
9936	120	25	therefore	therefore	RB
9936	120	26	be	be	VB
9936	120	27	encouraged	encourage	VBN
9936	120	28	from	from	IN
9936	120	29	an	an	DT
9936	120	30	economical	economical	JJ
9936	120	31	standpoint	standpoint	NN
9936	120	32	.	.	.
9936	121	1	Here	here	RB
9936	121	2	it	-PRON-	PRP
9936	121	3	may	may	MD
9936	121	4	be	be	VB
9936	121	5	used	use	VBN
9936	121	6	in	in	IN
9936	121	7	the	the	DT
9936	121	8	preparation	preparation	NN
9936	121	9	of	of	IN
9936	121	10	many	many	JJ
9936	121	11	dishes	dish	NNS
9936	121	12	,	,	,
9936	121	13	such	such	JJ
9936	121	14	as	as	IN
9936	121	15	sauces	sauce	NNS
9936	121	16	,	,	,
9936	121	17	cakes	cake	NNS
9936	121	18	,	,	,
9936	121	19	biscuits	biscuit	NNS
9936	121	20	,	,	,
9936	121	21	muffins	muffin	NNS
9936	121	22	,	,	,
9936	121	23	griddle	griddle	NN
9936	121	24	cakes	cakes	NNP
9936	121	25	,	,	,
9936	121	26	bread	bread	NN
9936	121	27	,	,	,
9936	121	28	etc	etc	FW
9936	121	29	.	.	FW
9936	121	30	,	,	,
9936	121	31	in	in	IN
9936	121	32	which	which	WDT
9936	121	33	butter	butter	NN
9936	121	34	or	or	CC
9936	121	35	other	other	JJ
9936	121	36	fats	fat	NNS
9936	121	37	are	be	VBP
9936	121	38	used	use	VBN
9936	121	39	,	,	,
9936	121	40	and	and	CC
9936	121	41	in	in	IN
9936	121	42	custards	custard	NNS
9936	121	43	,	,	,
9936	121	44	puddings	pudding	NNS
9936	121	45	,	,	,
9936	121	46	ices	ice	NNS
9936	121	47	,	,	,
9936	121	48	and	and	CC
9936	121	49	numerous	numerous	JJ
9936	121	50	other	other	JJ
9936	121	51	desserts	dessert	NNS
9936	121	52	.	.	.
9936	122	1	16	16	CD
9936	122	2	.	.	.
9936	123	1	BUTTERMILK.--The	BUTTERMILK.--The	``
9936	123	2	milk	milk	NN
9936	123	3	that	that	WDT
9936	123	4	remains	remain	VBZ
9936	123	5	in	in	IN
9936	123	6	butter	butter	NN
9936	123	7	making	make	VBG
9936	123	8	after	after	IN
9936	123	9	the	the	DT
9936	123	10	butter	butter	NN
9936	123	11	fat	fat	NN
9936	123	12	has	have	VBZ
9936	123	13	been	be	VBN
9936	123	14	removed	remove	VBN
9936	123	15	from	from	IN
9936	123	16	cream	cream	NN
9936	123	17	by	by	IN
9936	123	18	churning	churn	VBG
9936	123	19	is	be	VBZ
9936	123	20	known	know	VBN
9936	123	21	by	by	IN
9936	123	22	the	the	DT
9936	123	23	name	name	NN
9936	123	24	buttermilk	buttermilk	NN
9936	123	25	.	.	.
9936	124	1	Such	such	JJ
9936	124	2	milk	milk	NN
9936	124	3	is	be	VBZ
9936	124	4	similar	similar	JJ
9936	124	5	to	to	IN
9936	124	6	skim	skim	VB
9936	124	7	milk	milk	NN
9936	124	8	in	in	IN
9936	124	9	composition	composition	NN
9936	124	10	,	,	,
9936	124	11	and	and	CC
9936	124	12	unless	unless	IN
9936	124	13	butter	butter	NN
9936	124	14	is	be	VBZ
9936	124	15	made	make	VBN
9936	124	16	of	of	IN
9936	124	17	sweet	sweet	JJ
9936	124	18	cream	cream	NN
9936	124	19	,	,	,
9936	124	20	buttermilk	buttermilk	NN
9936	124	21	is	be	VBZ
9936	124	22	sour	sour	JJ
9936	124	23	.	.	.
9936	125	1	Buttermilk	Buttermilk	NNP
9936	125	2	is	be	VBZ
9936	125	3	used	use	VBN
9936	125	4	considerably	considerably	RB
9936	125	5	as	as	IN
9936	125	6	a	a	DT
9936	125	7	beverage	beverage	NN
9936	125	8	,	,	,
9936	125	9	but	but	CC
9936	125	10	besides	besides	IN
9936	125	11	this	this	DT
9936	125	12	use	use	NN
9936	125	13	there	there	EX
9936	125	14	are	be	VBP
9936	125	15	numerous	numerous	JJ
9936	125	16	ways	way	NNS
9936	125	17	in	in	IN
9936	125	18	which	which	WDT
9936	125	19	it	-PRON-	PRP
9936	125	20	may	may	MD
9936	125	21	be	be	VB
9936	125	22	employed	employ	VBN
9936	125	23	in	in	IN
9936	125	24	the	the	DT
9936	125	25	preparation	preparation	NN
9936	125	26	of	of	IN
9936	125	27	foods	food	NNS
9936	125	28	,	,	,
9936	125	29	as	as	IN
9936	125	30	is	be	VBZ
9936	125	31	pointed	point	VBN
9936	125	32	out	out	RP
9936	125	33	in	in	IN
9936	125	34	various	various	JJ
9936	125	35	recipes	recipe	NNS
9936	125	36	.	.	.
9936	126	1	An	an	DT
9936	126	2	advantage	advantage	NN
9936	126	3	of	of	IN
9936	126	4	buttermilk	buttermilk	NN
9936	126	5	is	be	VBZ
9936	126	6	that	that	IN
9936	126	7	its	-PRON-	PRP$
9936	126	8	cost	cost	NN
9936	126	9	is	be	VBZ
9936	126	10	less	less	JJR
9936	126	11	than	than	IN
9936	126	12	that	that	DT
9936	126	13	of	of	IN
9936	126	14	whole	whole	JJ
9936	126	15	milk	milk	NN
9936	126	16	,	,	,
9936	126	17	so	so	IN
9936	126	18	that	that	IN
9936	126	19	the	the	DT
9936	126	20	housewife	housewife	NN
9936	126	21	will	will	MD
9936	126	22	do	do	VB
9936	126	23	well	well	RB
9936	126	24	to	to	TO
9936	126	25	make	make	VB
9936	126	26	use	use	NN
9936	126	27	of	of	IN
9936	126	28	it	-PRON-	PRP
9936	126	29	in	in	IN
9936	126	30	the	the	DT
9936	126	31	preparation	preparation	NN
9936	126	32	of	of	IN
9936	126	33	those	those	DT
9936	126	34	foods	food	NNS
9936	126	35	in	in	IN
9936	126	36	which	which	WDT
9936	126	37	it	-PRON-	PRP
9936	126	38	produces	produce	VBZ
9936	126	39	satisfactory	satisfactory	JJ
9936	126	40	results	result	NNS
9936	126	41	.	.	.
9936	127	1	17	17	CD
9936	127	2	.	.	.
9936	128	1	ARTIFICIAL	ARTIFICIAL	NNP
9936	128	2	BUTTERMILK.--Several	BUTTERMILK.--Several	NNP
9936	128	3	kinds	kind	NNS
9936	128	4	of	of	IN
9936	128	5	sour	sour	JJ
9936	128	6	milk	milk	NN
9936	128	7	that	that	WDT
9936	128	8	are	be	VBP
9936	128	9	called	call	VBN
9936	128	10	buttermilk	buttermilk	NNS
9936	128	11	are	be	VBP
9936	128	12	to	to	TO
9936	128	13	be	be	VB
9936	128	14	had	have	VBN
9936	128	15	,	,	,
9936	128	16	particularly	particularly	RB
9936	128	17	at	at	IN
9936	128	18	soda	soda	NN
9936	128	19	fountains	fountain	VBZ
9936	128	20	and	and	CC
9936	128	21	restaurants	restaurant	NNS
9936	128	22	.	.	.
9936	129	1	While	while	IN
9936	129	2	they	-PRON-	PRP
9936	129	3	are	be	VBP
9936	129	4	similar	similar	JJ
9936	129	5	to	to	IN
9936	129	6	buttermilk	buttermilk	NN
9936	129	7	they	-PRON-	PRP
9936	129	8	are	be	VBP
9936	129	9	not	not	RB
9936	129	10	the	the	DT
9936	129	11	same	same	JJ
9936	129	12	,	,	,
9936	129	13	because	because	IN
9936	129	14	they	-PRON-	PRP
9936	129	15	are	be	VBP
9936	129	16	produced	produce	VBN
9936	129	17	artificially	artificially	RB
9936	129	18	from	from	IN
9936	129	19	whole	whole	JJ
9936	129	20	or	or	CC
9936	129	21	skimmed	skim	VBD
9936	129	22	sweet	sweet	JJ
9936	129	23	milk	milk	NN
9936	129	24	.	.	.
9936	130	1	The	the	DT
9936	130	2	usual	usual	JJ
9936	130	3	method	method	NN
9936	130	4	employed	employ	VBN
9936	130	5	in	in	IN
9936	130	6	the	the	DT
9936	130	7	making	making	NN
9936	130	8	of	of	IN
9936	130	9	these	these	DT
9936	130	10	artificial	artificial	JJ
9936	130	11	buttermilks	buttermilk	NNS
9936	130	12	,	,	,
9936	130	13	as	as	IN
9936	130	14	they	-PRON-	PRP
9936	130	15	may	may	MD
9936	130	16	well	well	RB
9936	130	17	be	be	VB
9936	130	18	called	call	VBN
9936	130	19	,	,	,
9936	130	20	consists	consist	VBZ
9936	130	21	in	in	IN
9936	130	22	adding	add	VBG
9936	130	23	to	to	IN
9936	130	24	sweet	sweet	JJ
9936	130	25	milk	milk	NN
9936	130	26	tablets	tablet	NNS
9936	130	27	containing	contain	VBG
9936	130	28	lactic	lactic	JJ
9936	130	29	acid	acid	NN
9936	130	30	or	or	CC
9936	130	31	a	a	DT
9936	130	32	certain	certain	JJ
9936	130	33	culture	culture	NN
9936	130	34	of	of	IN
9936	130	35	bacteria	bacteria	NNS
9936	130	36	that	that	WDT
9936	130	37	induce	induce	VBP
9936	130	38	fermentation	fermentation	NN
9936	130	39	,	,	,
9936	130	40	very	very	RB
9936	130	41	much	much	RB
9936	130	42	as	as	IN
9936	130	43	yeast	yeast	NN
9936	130	44	does	do	VBZ
9936	130	45	,	,	,
9936	130	46	and	and	CC
9936	130	47	then	then	RB
9936	130	48	keeping	keep	VBG
9936	130	49	it	-PRON-	PRP
9936	130	50	at	at	IN
9936	130	51	about	about	IN
9936	130	52	body	body	NN
9936	130	53	temperature	temperature	NN
9936	130	54	for	for	IN
9936	130	55	a	a	DT
9936	130	56	number	number	NN
9936	130	57	of	of	IN
9936	130	58	hours	hour	NNS
9936	130	59	in	in	IN
9936	130	60	order	order	NN
9936	130	61	to	to	TO
9936	130	62	allow	allow	VB
9936	130	63	the	the	DT
9936	130	64	milk	milk	NN
9936	130	65	to	to	IN
9936	130	66	thicken	thicken	NN
9936	130	67	and	and	CC
9936	130	68	sour	sour	JJ
9936	130	69	.	.	.
9936	131	1	Such	such	JJ
9936	131	2	milks	milk	NNS
9936	131	3	exert	exert	VBP
9936	131	4	a	a	DT
9936	131	5	beneficial	beneficial	JJ
9936	131	6	action	action	NN
9936	131	7	in	in	IN
9936	131	8	the	the	DT
9936	131	9	digestive	digestive	JJ
9936	131	10	tract	tract	NN
9936	131	11	,	,	,
9936	131	12	and	and	CC
9936	131	13	their	-PRON-	PRP$
9936	131	14	food	food	NN
9936	131	15	value	value	NN
9936	131	16	,	,	,
9936	131	17	provided	provide	VBN
9936	131	18	they	-PRON-	PRP
9936	131	19	are	be	VBP
9936	131	20	made	make	VBN
9936	131	21	from	from	IN
9936	131	22	whole	whole	JJ
9936	131	23	milk	milk	NN
9936	131	24	,	,	,
9936	131	25	is	be	VBZ
9936	131	26	just	just	RB
9936	131	27	as	as	RB
9936	131	28	high	high	JJ
9936	131	29	as	as	IN
9936	131	30	that	that	DT
9936	131	31	of	of	IN
9936	131	32	the	the	DT
9936	131	33	original	original	JJ
9936	131	34	sweet	sweet	JJ
9936	131	35	milk	milk	NN
9936	131	36	.	.	.
9936	132	1	Artificial	artificial	JJ
9936	132	2	buttermilks	buttermilk	NNS
9936	132	3	therefore	therefore	RB
9936	132	4	prove	prove	VBP
9936	132	5	a	a	DT
9936	132	6	valuable	valuable	JJ
9936	132	7	source	source	NN
9936	132	8	of	of	IN
9936	132	9	food	food	NN
9936	132	10	supply	supply	NN
9936	132	11	for	for	IN
9936	132	12	persons	person	NNS
9936	132	13	who	who	WP
9936	132	14	find	find	VBP
9936	132	15	them	-PRON-	PRP
9936	132	16	palatable	palatable	JJ
9936	132	17	and	and	CC
9936	132	18	who	who	WP
9936	132	19	do	do	VBP
9936	132	20	not	not	RB
9936	132	21	care	care	VB
9936	132	22	for	for	IN
9936	132	23	sweet	sweet	JJ
9936	132	24	milk	milk	NN
9936	132	25	.	.	.
9936	133	1	Their	-PRON-	PRP$
9936	133	2	food	food	NN
9936	133	3	value	value	NN
9936	133	4	may	may	MD
9936	133	5	be	be	VB
9936	133	6	increased	increase	VBN
9936	133	7	by	by	IN
9936	133	8	adding	add	VBG
9936	133	9	cream	cream	NN
9936	133	10	to	to	IN
9936	133	11	them	-PRON-	PRP
9936	133	12	.	.	.
9936	134	1	18	18	CD
9936	134	2	.	.	.
9936	135	1	SOUR	sour	JJ
9936	135	2	MILK.--Ordinary	milk.--ordinary	JJ
9936	135	3	milk	milk	NN
9936	135	4	contains	contain	VBZ
9936	135	5	large	large	JJ
9936	135	6	numbers	number	NNS
9936	135	7	of	of	IN
9936	135	8	bacteria	bacteria	NNS
9936	135	9	that	that	WDT
9936	135	10	produce	produce	VBP
9936	135	11	fermentation	fermentation	NN
9936	135	12	.	.	.
9936	136	1	When	when	WRB
9936	136	2	it	-PRON-	PRP
9936	136	3	is	be	VBZ
9936	136	4	allowed	allow	VBN
9936	136	5	to	to	TO
9936	136	6	stand	stand	VB
9936	136	7	for	for	IN
9936	136	8	some	some	DT
9936	136	9	time	time	NN
9936	136	10	,	,	,
9936	136	11	these	these	DT
9936	136	12	bacteria	bacteria	NNS
9936	136	13	act	act	VBP
9936	136	14	upon	upon	IN
9936	136	15	the	the	DT
9936	136	16	sugar	sugar	NN
9936	136	17	,	,	,
9936	136	18	or	or	CC
9936	136	19	lactose	lactose	NN
9936	136	20	,	,	,
9936	136	21	contained	contain	VBN
9936	136	22	in	in	IN
9936	136	23	the	the	DT
9936	136	24	milk	milk	NN
9936	136	25	and	and	CC
9936	136	26	change	change	VB
9936	136	27	it	-PRON-	PRP
9936	136	28	into	into	IN
9936	136	29	lactic	lactic	JJ
9936	136	30	acid	acid	NN
9936	136	31	.	.	.
9936	137	1	This	this	DT
9936	137	2	acid	acid	NN
9936	137	3	gives	give	VBZ
9936	137	4	to	to	IN
9936	137	5	the	the	DT
9936	137	6	milk	milk	NN
9936	137	7	a	a	DT
9936	137	8	sour	sour	JJ
9936	137	9	taste	taste	NN
9936	137	10	and	and	CC
9936	137	11	at	at	IN
9936	137	12	the	the	DT
9936	137	13	same	same	JJ
9936	137	14	time	time	NN
9936	137	15	causes	cause	VBZ
9936	137	16	the	the	DT
9936	137	17	casein	casein	NN
9936	137	18	of	of	IN
9936	137	19	the	the	DT
9936	137	20	milk	milk	NN
9936	137	21	to	to	TO
9936	137	22	become	become	VB
9936	137	23	a	a	DT
9936	137	24	mass	mass	NN
9936	137	25	known	know	VBN
9936	137	26	as	as	IN
9936	137	27	_	_	NNP
9936	137	28	curd	curd	NN
9936	137	29	_	_	NNP
9936	137	30	,	,	,
9936	137	31	or	or	CC
9936	137	32	_	_	NNP
9936	137	33	clabber	clabber	NNP
9936	137	34	_	_	NNP
9936	137	35	.	.	.
9936	138	1	This	this	DT
9936	138	2	mass	mass	NN
9936	138	3	continues	continue	VBZ
9936	138	4	to	to	TO
9936	138	5	grow	grow	VB
9936	138	6	sour	sour	JJ
9936	138	7	and	and	CC
9936	138	8	tough	tough	JJ
9936	138	9	until	until	IN
9936	138	10	all	all	PDT
9936	138	11	the	the	DT
9936	138	12	milk	milk	NN
9936	138	13	sugar	sugar	NN
9936	138	14	is	be	VBZ
9936	138	15	converted	convert	VBN
9936	138	16	into	into	IN
9936	138	17	lactic	lactic	JJ
9936	138	18	acid	acid	NN
9936	138	19	,	,	,
9936	138	20	so	so	IN
9936	138	21	that	that	IN
9936	138	22	the	the	DT
9936	138	23	longer	long	JJR
9936	138	24	the	the	DT
9936	138	25	milk	milk	NN
9936	138	26	stands	stand	VBZ
9936	138	27	,	,	,
9936	138	28	the	the	DT
9936	138	29	more	more	JJR
9936	138	30	acid	acid	NN
9936	138	31	it	-PRON-	PRP
9936	138	32	becomes	become	VBZ
9936	138	33	.	.	.
9936	139	1	Sour	sour	JJ
9936	139	2	milk	milk	NN
9936	139	3	,	,	,
9936	139	4	however	however	RB
9936	139	5	,	,	,
9936	139	6	is	be	VBZ
9936	139	7	useful	useful	JJ
9936	139	8	in	in	IN
9936	139	9	the	the	DT
9936	139	10	preparation	preparation	NN
9936	139	11	of	of	IN
9936	139	12	various	various	JJ
9936	139	13	dishes	dish	NNS
9936	139	14	,	,	,
9936	139	15	such	such	JJ
9936	139	16	as	as	IN
9936	139	17	hot	hot	JJ
9936	139	18	breads	bread	NNS
9936	139	19	and	and	CC
9936	139	20	griddle	griddle	NN
9936	139	21	cakes	cake	NNS
9936	139	22	.	.	.
9936	140	1	[	[	-LRB-
9936	140	2	Illustration	illustration	NN
9936	140	3	:	:	:
9936	140	4	FIG	FIG	NNP
9936	140	5	.	.	.
9936	141	1	1	1	LS
9936	141	2	]	]	-RRB-
9936	141	3	19	19	CD
9936	141	4	.	.	.
9936	142	1	WHEY.--When	whey.--when	WRB
9936	142	2	the	the	DT
9936	142	3	curd	curd	NN
9936	142	4	is	be	VBZ
9936	142	5	completely	completely	RB
9936	142	6	removed	remove	VBN
9936	142	7	from	from	IN
9936	142	8	milk	milk	NN
9936	142	9	,	,	,
9936	142	10	as	as	IN
9936	142	11	in	in	IN
9936	142	12	making	make	VBG
9936	142	13	cheese	cheese	NN
9936	142	14	,	,	,
9936	142	15	a	a	DT
9936	142	16	clear	clear	JJ
9936	142	17	,	,	,
9936	142	18	light	light	JJ
9936	142	19	,	,	,
9936	142	20	yellowish	yellowish	JJ
9936	142	21	liquid	liquid	NN
9936	142	22	known	know	VBN
9936	142	23	as	as	IN
9936	142	24	whey	whey	NN
9936	142	25	remains	remain	VBZ
9936	142	26	.	.	.
9936	143	1	Whey	whey	NN
9936	143	2	is	be	VBZ
9936	143	3	composed	compose	VBN
9936	143	4	of	of	IN
9936	143	5	water	water	NN
9936	143	6	,	,	,
9936	143	7	minerals	mineral	NNS
9936	143	8	,	,	,
9936	143	9	and	and	CC
9936	143	10	milk	milk	NN
9936	143	11	sugar	sugar	NN
9936	143	12	or	or	CC
9936	143	13	lactic	lactic	JJ
9936	143	14	acid	acid	NN
9936	143	15	,	,	,
9936	143	16	and	and	CC
9936	143	17	is	be	VBZ
9936	143	18	the	the	DT
9936	143	19	least	least	JJS
9936	143	20	valuable	valuable	JJ
9936	143	21	part	part	NN
9936	143	22	of	of	IN
9936	143	23	the	the	DT
9936	143	24	milk	milk	NN
9936	143	25	.	.	.
9936	144	1	The	the	DT
9936	144	2	ingenious	ingenious	JJ
9936	144	3	housewife	housewife	NN
9936	144	4	will	will	MD
9936	144	5	never	never	RB
9936	144	6	be	be	VB
9936	144	7	at	at	IN
9936	144	8	a	a	DT
9936	144	9	loss	loss	NN
9936	144	10	to	to	TO
9936	144	11	make	make	VB
9936	144	12	use	use	NN
9936	144	13	of	of	IN
9936	144	14	this	this	DT
9936	144	15	product	product	NN
9936	144	16	,	,	,
9936	144	17	for	for	IN
9936	144	18	,	,	,
9936	144	19	while	while	IN
9936	144	20	its	-PRON-	PRP$
9936	144	21	food	food	NN
9936	144	22	value	value	NN
9936	144	23	is	be	VBZ
9936	144	24	slight	slight	JJ
9936	144	25	,	,	,
9936	144	26	the	the	DT
9936	144	27	minerals	mineral	NNS
9936	144	28	it	-PRON-	PRP
9936	144	29	contains	contain	VBZ
9936	144	30	are	be	VBP
9936	144	31	important	important	JJ
9936	144	32	ones	one	NNS
9936	144	33	.	.	.
9936	145	1	Whey	whey	NN
9936	145	2	is	be	VBZ
9936	145	3	sometimes	sometimes	RB
9936	145	4	used	use	VBN
9936	145	5	to	to	TO
9936	145	6	furnish	furnish	VB
9936	145	7	the	the	DT
9936	145	8	liquid	liquid	NN
9936	145	9	for	for	IN
9936	145	10	bread	bread	NN
9936	145	11	making	making	NN
9936	145	12	and	and	CC
9936	145	13	,	,	,
9936	145	14	in	in	IN
9936	145	15	addition	addition	NN
9936	145	16	,	,	,
9936	145	17	it	-PRON-	PRP
9936	145	18	may	may	MD
9936	145	19	be	be	VB
9936	145	20	used	use	VBN
9936	145	21	as	as	IN
9936	145	22	a	a	DT
9936	145	23	beverage	beverage	NN
9936	145	24	for	for	IN
9936	145	25	persons	person	NNS
9936	145	26	who	who	WP
9936	145	27	can	can	MD
9936	145	28	not	not	RB
9936	145	29	digest	digest	VB
9936	145	30	food	food	NN
9936	145	31	as	as	RB
9936	145	32	heavy	heavy	JJ
9936	145	33	as	as	IN
9936	145	34	milk	milk	NN
9936	145	35	itself	-PRON-	PRP
9936	145	36	.	.	.
9936	146	1	20	20	CD
9936	146	2	.	.	.
9936	147	1	COMPARISON	comparison	NN
9936	147	2	OF	of	IN
9936	147	3	FOOD	food	NN
9936	147	4	VALUES	values	NN
9936	147	5	OF	of	IN
9936	147	6	MILK	MILK	NNP
9936	147	7	PRODUCTS.--So	PRODUCTS.--So	NNP
9936	147	8	that	that	IN
9936	147	9	the	the	DT
9936	147	10	housewife	housewife	NN
9936	147	11	may	may	MD
9936	147	12	become	become	VB
9936	147	13	familiar	familiar	JJ
9936	147	14	with	with	IN
9936	147	15	the	the	DT
9936	147	16	food	food	NN
9936	147	17	values	value	NNS
9936	147	18	of	of	IN
9936	147	19	milk	milk	NN
9936	147	20	products	product	NNS
9936	147	21	,	,	,
9936	147	22	there	there	EX
9936	147	23	is	be	VBZ
9936	147	24	here	here	RB
9936	147	25	given	give	VBN
9936	147	26	,	,	,
9936	147	27	in	in	IN
9936	147	28	Fig	Fig	NNP
9936	147	29	.	.	.
9936	148	1	1	1	LS
9936	148	2	,	,	,
9936	148	3	a	a	DT
9936	148	4	graphic	graphic	JJ
9936	148	5	table	table	NN
9936	148	6	for	for	IN
9936	148	7	the	the	DT
9936	148	8	comparison	comparison	NN
9936	148	9	of	of	IN
9936	148	10	such	such	JJ
9936	148	11	products	product	NNS
9936	148	12	.	.	.
9936	149	1	Each	each	DT
9936	149	2	glass	glass	NN
9936	149	3	is	be	VBZ
9936	149	4	represented	represent	VBN
9936	149	5	as	as	IN
9936	149	6	containing	contain	VBG
9936	149	7	approximately	approximately	RB
9936	149	8	1	1	CD
9936	149	9	pint	pint	NN
9936	149	10	or	or	CC
9936	149	11	1	1	CD
9936	149	12	pound	pound	NN
9936	149	13	of	of	IN
9936	149	14	the	the	DT
9936	149	15	milk	milk	NN
9936	149	16	product	product	NN
9936	149	17	,	,	,
9936	149	18	and	and	CC
9936	149	19	the	the	DT
9936	149	20	figures	figure	NNS
9936	149	21	underneath	underneath	IN
9936	149	22	each	each	DT
9936	149	23	indicate	indicate	VBP
9936	149	24	the	the	DT
9936	149	25	number	number	NN
9936	149	26	of	of	IN
9936	149	27	calories	calorie	NNS
9936	149	28	found	find	VBN
9936	149	29	in	in	IN
9936	149	30	the	the	DT
9936	149	31	quantity	quantity	NN
9936	149	32	represented	represent	VBN
9936	149	33	.	.	.
9936	150	1	The	the	DT
9936	150	2	triangle	triangle	NN
9936	150	3	at	at	IN
9936	150	4	the	the	DT
9936	150	5	side	side	NN
9936	150	6	of	of	IN
9936	150	7	each	each	DT
9936	150	8	indicates	indicate	VBZ
9936	150	9	the	the	DT
9936	150	10	proportion	proportion	NN
9936	150	11	of	of	IN
9936	150	12	ash	ash	NN
9936	150	13	,	,	,
9936	150	14	protein	protein	NN
9936	150	15	,	,	,
9936	150	16	fat	fat	NN
9936	150	17	,	,	,
9936	150	18	carbohydrate	carbohydrate	NN
9936	150	19	,	,	,
9936	150	20	and	and	CC
9936	150	21	water	water	NN
9936	150	22	,	,	,
9936	150	23	the	the	DT
9936	150	24	percentage	percentage	NN
9936	150	25	composition	composition	NN
9936	150	26	being	be	VBG
9936	150	27	given	give	VBN
9936	150	28	at	at	IN
9936	150	29	the	the	DT
9936	150	30	side	side	NN
9936	150	31	.	.	.
9936	151	1	Housewives	housewife	NNS
9936	151	2	as	as	IN
9936	151	3	a	a	DT
9936	151	4	rule	rule	NN
9936	151	5	fully	fully	RB
9936	151	6	appreciate	appreciate	VBP
9936	151	7	the	the	DT
9936	151	8	food	food	NN
9936	151	9	value	value	NN
9936	151	10	that	that	WDT
9936	151	11	is	be	VBZ
9936	151	12	to	to	TO
9936	151	13	be	be	VB
9936	151	14	found	find	VBN
9936	151	15	in	in	IN
9936	151	16	whole	whole	JJ
9936	151	17	milk	milk	NN
9936	151	18	and	and	CC
9936	151	19	cream	cream	NN
9936	151	20	,	,	,
9936	151	21	but	but	CC
9936	151	22	such	such	JJ
9936	151	23	products	product	NNS
9936	151	24	as	as	IN
9936	151	25	skim	skim	NN
9936	151	26	milk	milk	NN
9936	151	27	,	,	,
9936	151	28	buttermilk	buttermilk	NN
9936	151	29	,	,	,
9936	151	30	and	and	CC
9936	151	31	whey	whey	NN
9936	151	32	are	be	VBP
9936	151	33	likely	likely	JJ
9936	151	34	to	to	TO
9936	151	35	be	be	VB
9936	151	36	ignored	ignore	VBN
9936	151	37	.	.	.
9936	152	1	CHARACTERISTICS	CHARACTERISTICS	NNP
9936	152	2	OF	of	IN
9936	152	3	WHOLESOME	WHOLESOME	NNP
9936	152	4	MILK	MILK	NNP
9936	152	5	21	21	CD
9936	152	6	.	.	.
9936	153	1	So	so	RB
9936	153	2	far	far	RB
9936	153	3	as	as	IN
9936	153	4	the	the	DT
9936	153	5	housewife	housewife	NN
9936	153	6	is	be	VBZ
9936	153	7	concerned	concern	VBN
9936	153	8	,	,	,
9936	153	9	the	the	DT
9936	153	10	qualities	quality	NNS
9936	153	11	that	that	WDT
9936	153	12	characterize	characterize	VBP
9936	153	13	wholesome	wholesome	JJ
9936	153	14	milk	milk	NN
9936	153	15	are	be	VBP
9936	153	16	without	without	IN
9936	153	17	doubt	doubt	NN
9936	153	18	of	of	IN
9936	153	19	great	great	JJ
9936	153	20	interest	interest	NN
9936	153	21	.	.	.
9936	154	1	She	-PRON-	PRP
9936	154	2	may	may	MD
9936	154	3	know	know	VB
9936	154	4	of	of	IN
9936	154	5	what	what	WP
9936	154	6	use	use	VBP
9936	154	7	milk	milk	NN
9936	154	8	is	be	VBZ
9936	154	9	in	in	IN
9936	154	10	the	the	DT
9936	154	11	diet	diet	NN
9936	154	12	and	and	CC
9936	154	13	the	the	DT
9936	154	14	food	food	NN
9936	154	15	substances	substance	NNS
9936	154	16	of	of	IN
9936	154	17	which	which	WDT
9936	154	18	it	-PRON-	PRP
9936	154	19	is	be	VBZ
9936	154	20	composed	compose	VBN
9936	154	21	,	,	,
9936	154	22	but	but	CC
9936	154	23	unless	unless	IN
9936	154	24	she	-PRON-	PRP
9936	154	25	understands	understand	VBZ
9936	154	26	just	just	RB
9936	154	27	what	what	WP
9936	154	28	constitutes	constitute	VBZ
9936	154	29	milk	milk	NN
9936	154	30	of	of	IN
9936	154	31	good	good	JJ
9936	154	32	quality	quality	NN
9936	154	33	,	,	,
9936	154	34	as	as	RB
9936	154	35	well	well	RB
9936	154	36	as	as	IN
9936	154	37	the	the	DT
9936	154	38	nature	nature	NN
9936	154	39	of	of	IN
9936	154	40	inferior	inferior	JJ
9936	154	41	milk	milk	NN
9936	154	42	,	,	,
9936	154	43	she	-PRON-	PRP
9936	154	44	can	can	MD
9936	154	45	not	not	RB
9936	154	46	very	very	RB
9936	154	47	well	well	RB
9936	154	48	provide	provide	VB
9936	154	49	her	-PRON-	PRP$
9936	154	50	family	family	NN
9936	154	51	with	with	IN
9936	154	52	the	the	DT
9936	154	53	kind	kind	NN
9936	154	54	it	-PRON-	PRP
9936	154	55	should	should	MD
9936	154	56	have	have	VB
9936	154	57	.	.	.
9936	155	1	Therefore	therefore	RB
9936	155	2	,	,	,
9936	155	3	to	to	TO
9936	155	4	assist	assist	VB
9936	155	5	her	-PRON-	PRP
9936	155	6	in	in	IN
9936	155	7	this	this	DT
9936	155	8	matter	matter	NN
9936	155	9	,	,	,
9936	155	10	the	the	DT
9936	155	11	characteristics	characteristic	NNS
9936	155	12	of	of	IN
9936	155	13	wholesome	wholesome	JJ
9936	155	14	milk	milk	NN
9936	155	15	are	be	VBP
9936	155	16	here	here	RB
9936	155	17	discussed	discuss	VBN
9936	155	18	.	.	.
9936	156	1	Such	such	JJ
9936	156	2	milk	milk	NN
9936	156	3	,	,	,
9936	156	4	it	-PRON-	PRP
9936	156	5	will	will	MD
9936	156	6	be	be	VB
9936	156	7	well	well	JJ
9936	156	8	to	to	TO
9936	156	9	note	note	VB
9936	156	10	,	,	,
9936	156	11	must	must	MD
9936	156	12	be	be	VB
9936	156	13	of	of	IN
9936	156	14	the	the	DT
9936	156	15	right	right	JJ
9936	156	16	composition	composition	NN
9936	156	17	,	,	,
9936	156	18	must	must	MD
9936	156	19	not	not	RB
9936	156	20	be	be	VB
9936	156	21	adulterated	adulterate	VBN
9936	156	22	,	,	,
9936	156	23	must	must	MD
9936	156	24	be	be	VB
9936	156	25	fresh	fresh	JJ
9936	156	26	--	--	:
9936	156	27	that	that	RB
9936	156	28	is	be	VBZ
9936	156	29	,	,	,
9936	156	30	not	not	RB
9936	156	31	older	old	JJR
9936	156	32	when	when	WRB
9936	156	33	delivered	deliver	VBN
9936	156	34	than	than	IN
9936	156	35	is	be	VBZ
9936	156	36	permitted	permit	VBN
9936	156	37	by	by	IN
9936	156	38	law	law	NN
9936	156	39	--	--	:
9936	156	40	and	and	CC
9936	156	41	must	must	MD
9936	156	42	be	be	VB
9936	156	43	as	as	RB
9936	156	44	clean	clean	JJ
9936	156	45	as	as	IN
9936	156	46	possible	possible	JJ
9936	156	47	.	.	.
9936	157	1	22	22	CD
9936	157	2	.	.	.
9936	158	1	STANDARD	STANDARD	NNP
9936	158	2	OF	of	IN
9936	158	3	MILK	MILK	NNP
9936	158	4	COMPOSITION.--The	COMPOSITION.--The	NNP
9936	158	5	housewife	housewife	NN
9936	158	6	usually	usually	RB
9936	158	7	judges	judge	VBZ
9936	158	8	the	the	DT
9936	158	9	quality	quality	NN
9936	158	10	of	of	IN
9936	158	11	milk	milk	NN
9936	158	12	by	by	IN
9936	158	13	the	the	DT
9936	158	14	amount	amount	NN
9936	158	15	of	of	IN
9936	158	16	cream	cream	NN
9936	158	17	that	that	WDT
9936	158	18	rises	rise	VBZ
9936	158	19	to	to	IN
9936	158	20	the	the	DT
9936	158	21	top	top	NN
9936	158	22	when	when	WRB
9936	158	23	milk	milk	NN
9936	158	24	in	in	IN
9936	158	25	a	a	DT
9936	158	26	bottle	bottle	NN
9936	158	27	is	be	VBZ
9936	158	28	allowed	allow	VBN
9936	158	29	to	to	TO
9936	158	30	remain	remain	VB
9936	158	31	undisturbed	undisturbed	JJ
9936	158	32	for	for	IN
9936	158	33	some	some	DT
9936	158	34	time	time	NN
9936	158	35	.	.	.
9936	159	1	This	this	DT
9936	159	2	is	be	VBZ
9936	159	3	really	really	RB
9936	159	4	an	an	DT
9936	159	5	excellent	excellent	JJ
9936	159	6	test	test	NN
9936	159	7	,	,	,
9936	159	8	because	because	IN
9936	159	9	milk	milk	NN
9936	159	10	that	that	WDT
9936	159	11	contains	contain	VBZ
9936	159	12	only	only	RB
9936	159	13	a	a	DT
9936	159	14	small	small	JJ
9936	159	15	amount	amount	NN
9936	159	16	of	of	IN
9936	159	17	cream	cream	NN
9936	159	18	is	be	VBZ
9936	159	19	of	of	IN
9936	159	20	poorer	poor	JJR
9936	159	21	quality	quality	NN
9936	159	22	than	than	IN
9936	159	23	that	that	DT
9936	159	24	which	which	WDT
9936	159	25	contains	contain	VBZ
9936	159	26	a	a	DT
9936	159	27	larger	large	JJR
9936	159	28	amount	amount	NN
9936	159	29	;	;	:
9936	159	30	in	in	IN
9936	159	31	other	other	JJ
9936	159	32	words	word	NNS
9936	159	33	,	,	,
9936	159	34	the	the	DT
9936	159	35	more	more	JJR
9936	159	36	cream	cream	NN
9936	159	37	milk	milk	NN
9936	159	38	contains	contain	VBZ
9936	159	39	,	,	,
9936	159	40	the	the	DT
9936	159	41	higher	high	JJR
9936	159	42	will	will	MD
9936	159	43	be	be	VB
9936	159	44	its	-PRON-	PRP$
9936	159	45	food	food	NN
9936	159	46	value	value	NN
9936	159	47	and	and	CC
9936	159	48	the	the	DT
9936	159	49	greater	great	JJR
9936	159	50	its	-PRON-	PRP$
9936	159	51	energy	energy	NN
9936	159	52	-	-	HYPH
9936	159	53	producing	produce	VBG
9936	159	54	ability	ability	NN
9936	159	55	.	.	.
9936	160	1	Then	then	RB
9936	160	2	,	,	,
9936	160	3	too	too	RB
9936	160	4	,	,	,
9936	160	5	milk	milk	NN
9936	160	6	that	that	WDT
9936	160	7	is	be	VBZ
9936	160	8	rich	rich	JJ
9936	160	9	in	in	IN
9936	160	10	cream	cream	NN
9936	160	11	usually	usually	RB
9936	160	12	contains	contain	VBZ
9936	160	13	proportionately	proportionately	RB
9936	160	14	large	large	JJ
9936	160	15	amounts	amount	NNS
9936	160	16	of	of	IN
9936	160	17	protein	protein	NN
9936	160	18	and	and	CC
9936	160	19	sugar	sugar	NN
9936	160	20	.	.	.
9936	161	1	While	while	IN
9936	161	2	the	the	DT
9936	161	3	composition	composition	NN
9936	161	4	of	of	IN
9936	161	5	milk	milk	NN
9936	161	6	has	have	VBZ
9936	161	7	much	much	JJ
9936	161	8	to	to	TO
9936	161	9	do	do	VB
9936	161	10	with	with	IN
9936	161	11	the	the	DT
9936	161	12	quality	quality	NN
9936	161	13	of	of	IN
9936	161	14	this	this	DT
9936	161	15	food	food	NN
9936	161	16	,	,	,
9936	161	17	it	-PRON-	PRP
9936	161	18	varies	vary	VBZ
9936	161	19	,	,	,
9936	161	20	as	as	IN
9936	161	21	should	should	MD
9936	161	22	be	be	VB
9936	161	23	noted	note	VBN
9936	161	24	,	,	,
9936	161	25	in	in	IN
9936	161	26	different	different	JJ
9936	161	27	breeds	breed	NNS
9936	161	28	and	and	CC
9936	161	29	even	even	RB
9936	161	30	in	in	IN
9936	161	31	individual	individual	JJ
9936	161	32	cows	cow	NNS
9936	161	33	,	,	,
9936	161	34	depending	depend	VBG
9936	161	35	on	on	IN
9936	161	36	both	both	CC
9936	161	37	the	the	DT
9936	161	38	food	food	NN
9936	161	39	and	and	CC
9936	161	40	the	the	DT
9936	161	41	care	care	NN
9936	161	42	given	give	VBN
9936	161	43	to	to	IN
9936	161	44	them	-PRON-	PRP
9936	161	45	.	.	.
9936	162	1	For	for	IN
9936	162	2	this	this	DT
9936	162	3	reason	reason	NN
9936	162	4	,	,	,
9936	162	5	milk	milk	NN
9936	162	6	that	that	WDT
9936	162	7	is	be	VBZ
9936	162	8	mixed	mixed	JJ
9936	162	9	is	be	VBZ
9936	162	10	preferable	preferable	JJ
9936	162	11	to	to	IN
9936	162	12	the	the	DT
9936	162	13	milk	milk	NN
9936	162	14	of	of	IN
9936	162	15	a	a	DT
9936	162	16	single	single	JJ
9936	162	17	cow	cow	NN
9936	162	18	,	,	,
9936	162	19	as	as	IN
9936	162	20	the	the	DT
9936	162	21	mixing	mixing	NN
9936	162	22	of	of	IN
9936	162	23	the	the	DT
9936	162	24	milk	milk	NN
9936	162	25	of	of	IN
9936	162	26	a	a	DT
9936	162	27	number	number	NN
9936	162	28	of	of	IN
9936	162	29	cows	cow	NNS
9936	162	30	insures	insure	VBZ
9936	162	31	a	a	DT
9936	162	32	better	well	JJR
9936	162	33	average	average	JJ
9936	162	34	composition	composition	NN
9936	162	35	.	.	.
9936	163	1	23	23	CD
9936	163	2	.	.	.
9936	164	1	ADULTERATION	adulteration	NN
9936	164	2	OF	of	IN
9936	164	3	MILK.--The	milk.--the	JJ
9936	164	4	composition	composition	NN
9936	164	5	of	of	IN
9936	164	6	milk	milk	NN
9936	164	7	,	,	,
9936	164	8	and	and	CC
9936	164	9	hence	hence	RB
9936	164	10	its	-PRON-	PRP$
9936	164	11	quality	quality	NN
9936	164	12	,	,	,
9936	164	13	is	be	VBZ
9936	164	14	seriously	seriously	RB
9936	164	15	affected	affect	VBN
9936	164	16	by	by	IN
9936	164	17	its	-PRON-	PRP$
9936	164	18	adulteration	adulteration	NN
9936	164	19	.	.	.
9936	165	1	By	by	IN
9936	165	2	this	this	DT
9936	165	3	is	be	VBZ
9936	165	4	meant	mean	VBN
9936	165	5	the	the	DT
9936	165	6	extraction	extraction	NN
9936	165	7	of	of	IN
9936	165	8	any	any	DT
9936	165	9	of	of	IN
9936	165	10	the	the	DT
9936	165	11	food	food	NN
9936	165	12	substances	substance	NNS
9936	165	13	from	from	IN
9936	165	14	whole	whole	JJ
9936	165	15	milk	milk	NN
9936	165	16	;	;	:
9936	165	17	the	the	DT
9936	165	18	addition	addition	NN
9936	165	19	of	of	IN
9936	165	20	anything	anything	NN
9936	165	21	that	that	WDT
9936	165	22	tends	tend	VBZ
9936	165	23	to	to	TO
9936	165	24	weaken	weaken	VB
9936	165	25	or	or	CC
9936	165	26	lower	lower	VB
9936	165	27	its	-PRON-	PRP$
9936	165	28	quality	quality	NN
9936	165	29	or	or	CC
9936	165	30	strength	strength	NN
9936	165	31	;	;	:
9936	165	32	the	the	DT
9936	165	33	use	use	NN
9936	165	34	of	of	IN
9936	165	35	coloring	color	VBG
9936	165	36	matter	matter	NN
9936	165	37	to	to	TO
9936	165	38	make	make	VB
9936	165	39	it	-PRON-	PRP
9936	165	40	appear	appear	VB
9936	165	41	of	of	IN
9936	165	42	greater	great	JJR
9936	165	43	value	value	NN
9936	165	44	than	than	IN
9936	165	45	it	-PRON-	PRP
9936	165	46	actually	actually	RB
9936	165	47	is	be	VBZ
9936	165	48	;	;	:
9936	165	49	or	or	CC
9936	165	50	the	the	DT
9936	165	51	use	use	NN
9936	165	52	of	of	IN
9936	165	53	preservatives	preservative	NNS
9936	165	54	to	to	TO
9936	165	55	prevent	prevent	VB
9936	165	56	it	-PRON-	PRP
9936	165	57	from	from	IN
9936	165	58	souring	souring	NN
9936	165	59	as	as	RB
9936	165	60	soon	soon	RB
9936	165	61	as	as	IN
9936	165	62	it	-PRON-	PRP
9936	165	63	ordinarily	ordinarily	RB
9936	165	64	would	would	MD
9936	165	65	.	.	.
9936	166	1	It	-PRON-	PRP
9936	166	2	is	be	VBZ
9936	166	3	,	,	,
9936	166	4	of	of	IN
9936	166	5	course	course	NN
9936	166	6	,	,	,
9936	166	7	illegal	illegal	JJ
9936	166	8	to	to	TO
9936	166	9	adulterate	adulterate	VB
9936	166	10	milk	milk	NN
9936	166	11	,	,	,
9936	166	12	yet	yet	CC
9936	166	13	it	-PRON-	PRP
9936	166	14	is	be	VBZ
9936	166	15	sometimes	sometimes	RB
9936	166	16	done	do	VBN
9936	166	17	.	.	.
9936	167	1	The	the	DT
9936	167	2	most	most	RBS
9936	167	3	convenient	convenient	JJ
9936	167	4	and	and	CC
9936	167	5	possibly	possibly	RB
9936	167	6	the	the	DT
9936	167	7	most	most	RBS
9936	167	8	common	common	JJ
9936	167	9	materials	material	NNS
9936	167	10	used	use	VBN
9936	167	11	to	to	TO
9936	167	12	adulterate	adulterate	VB
9936	167	13	milk	milk	NN
9936	167	14	are	be	VBP
9936	167	15	water	water	NN
9936	167	16	and	and	CC
9936	167	17	skim	skim	NN
9936	167	18	milk	milk	NN
9936	167	19	.	.	.
9936	168	1	The	the	DT
9936	168	2	addition	addition	NN
9936	168	3	of	of	IN
9936	168	4	water	water	NN
9936	168	5	to	to	TO
9936	168	6	milk	milk	VB
9936	168	7	decreases	decrease	VBZ
9936	168	8	the	the	DT
9936	168	9	quantity	quantity	NN
9936	168	10	of	of	IN
9936	168	11	all	all	DT
9936	168	12	its	-PRON-	PRP$
9936	168	13	food	food	NN
9936	168	14	substances	substance	NNS
9936	168	15	,	,	,
9936	168	16	but	but	CC
9936	168	17	the	the	DT
9936	168	18	addition	addition	NN
9936	168	19	of	of	IN
9936	168	20	skim	skim	NNP
9936	168	21	milk	milk	NN
9936	168	22	reduces	reduce	VBZ
9936	168	23	the	the	DT
9936	168	24	quantity	quantity	NN
9936	168	25	of	of	IN
9936	168	26	fat	fat	NN
9936	168	27	only	only	RB
9936	168	28	.	.	.
9936	169	1	The	the	DT
9936	169	2	color	color	NN
9936	169	3	of	of	IN
9936	169	4	the	the	DT
9936	169	5	milk	milk	NN
9936	169	6	is	be	VBZ
9936	169	7	often	often	RB
9936	169	8	affected	affect	VBN
9936	169	9	by	by	IN
9936	169	10	the	the	DT
9936	169	11	use	use	NN
9936	169	12	of	of	IN
9936	169	13	these	these	DT
9936	169	14	adulterants	adulterant	NNS
9936	169	15	,	,	,
9936	169	16	but	but	CC
9936	169	17	when	when	WRB
9936	169	18	this	this	DT
9936	169	19	happens	happen	VBZ
9936	169	20	,	,	,
9936	169	21	yellow	yellow	JJ
9936	169	22	coloring	coloring	NN
9936	169	23	is	be	VBZ
9936	169	24	usually	usually	RB
9936	169	25	added	add	VBN
9936	169	26	to	to	TO
9936	169	27	restore	restore	VB
9936	169	28	the	the	DT
9936	169	29	original	original	JJ
9936	169	30	appearance	appearance	NN
9936	169	31	.	.	.
9936	170	1	Sometimes	sometimes	RB
9936	170	2	the	the	DT
9936	170	3	milk	milk	NN
9936	170	4	that	that	WDT
9936	170	5	a	a	DT
9936	170	6	dairyman	dairyman	NN
9936	170	7	markets	market	NNS
9936	170	8	contains	contain	VBZ
9936	170	9	more	more	JJR
9936	170	10	fat	fat	JJ
9936	170	11	than	than	IN
9936	170	12	the	the	DT
9936	170	13	law	law	NN
9936	170	14	requires	require	VBZ
9936	170	15	;	;	:
9936	170	16	but	but	CC
9936	170	17	even	even	RB
9936	170	18	such	such	JJ
9936	170	19	milk	milk	NN
9936	170	20	can	can	MD
9936	170	21	not	not	RB
9936	170	22	legally	legally	RB
9936	170	23	be	be	VB
9936	170	24	skimmed	skim	VBN
9936	170	25	nor	nor	CC
9936	170	26	diluted	dilute	VBN
9936	170	27	with	with	IN
9936	170	28	skim	skim	NN
9936	170	29	milk	milk	NN
9936	170	30	.	.	.
9936	171	1	The	the	DT
9936	171	2	only	only	JJ
9936	171	3	thing	thing	NN
9936	171	4	that	that	WDT
9936	171	5	may	may	MD
9936	171	6	be	be	VB
9936	171	7	done	do	VBN
9936	171	8	to	to	IN
9936	171	9	it	-PRON-	PRP
9936	171	10	is	be	VBZ
9936	171	11	to	to	TO
9936	171	12	mix	mix	VB
9936	171	13	it	-PRON-	PRP
9936	171	14	with	with	IN
9936	171	15	milk	milk	NN
9936	171	16	that	that	WDT
9936	171	17	is	be	VBZ
9936	171	18	low	low	JJ
9936	171	19	in	in	IN
9936	171	20	butter	butter	NN
9936	171	21	fat	fat	NN
9936	171	22	and	and	CC
9936	171	23	thus	thus	RB
9936	171	24	obtain	obtain	VB
9936	171	25	a	a	DT
9936	171	26	milk	milk	NN
9936	171	27	that	that	WDT
9936	171	28	will	will	MD
9936	171	29	average	average	VB
9936	171	30	the	the	DT
9936	171	31	legal	legal	JJ
9936	171	32	percentage	percentage	NN
9936	171	33	.	.	.
9936	172	1	For	for	IN
9936	172	2	instance	instance	NN
9936	172	3	,	,	,
9936	172	4	if	if	IN
9936	172	5	milk	milk	NN
9936	172	6	from	from	IN
9936	172	7	a	a	DT
9936	172	8	dairy	dairy	NN
9936	172	9	averages	average	NNS
9936	172	10	5	5	CD
9936	172	11	per	per	NN
9936	172	12	cent	cent	NN
9936	172	13	,	,	,
9936	172	14	of	of	IN
9936	172	15	butter	butter	NN
9936	172	16	fat	fat	NN
9936	172	17	,	,	,
9936	172	18	it	-PRON-	PRP
9936	172	19	may	may	MD
9936	172	20	be	be	VB
9936	172	21	diluted	dilute	VBN
9936	172	22	with	with	IN
9936	172	23	milk	milk	NN
9936	172	24	that	that	WDT
9936	172	25	contains	contain	VBZ
9936	172	26	only	only	RB
9936	172	27	3	3	CD
9936	172	28	per	per	NN
9936	172	29	cent	cent	NN
9936	172	30	,	,	,
9936	172	31	of	of	IN
9936	172	32	butter	butter	NN
9936	172	33	fat	fat	NN
9936	172	34	,	,	,
9936	172	35	because	because	IN
9936	172	36	the	the	DT
9936	172	37	result	result	NN
9936	172	38	of	of	IN
9936	172	39	such	such	JJ
9936	172	40	mixing	mixing	NN
9936	172	41	,	,	,
9936	172	42	which	which	WDT
9936	172	43	will	will	MD
9936	172	44	be	be	VB
9936	172	45	milk	milk	NN
9936	172	46	averaging	average	VBG
9936	172	47	4	4	CD
9936	172	48	per	per	NN
9936	172	49	cent	cent	NN
9936	172	50	,	,	,
9936	172	51	of	of	IN
9936	172	52	this	this	DT
9936	172	53	food	food	NN
9936	172	54	substance	substance	NN
9936	172	55	,	,	,
9936	172	56	will	will	MD
9936	172	57	be	be	VB
9936	172	58	the	the	DT
9936	172	59	legal	legal	JJ
9936	172	60	standard	standard	NN
9936	172	61	.	.	.
9936	173	1	24	24	CD
9936	173	2	.	.	.
9936	174	1	To	to	TO
9936	174	2	prevent	prevent	VB
9936	174	3	milk	milk	NN
9936	174	4	from	from	IN
9936	174	5	souring	souring	NN
9936	174	6	,	,	,
9936	174	7	dishonest	dishonest	JJ
9936	174	8	milk	milk	NN
9936	174	9	dealers	dealer	NNS
9936	174	10	often	often	RB
9936	174	11	put	put	VBP
9936	174	12	into	into	IN
9936	174	13	it	-PRON-	PRP
9936	174	14	such	such	JJ
9936	174	15	preservatives	preservative	NNS
9936	174	16	as	as	IN
9936	174	17	soda	soda	NN
9936	174	18	,	,	,
9936	174	19	borax	borax	NNS
9936	174	20	,	,	,
9936	174	21	and	and	CC
9936	174	22	formaldehyde	formaldehyde	NN
9936	174	23	.	.	.
9936	175	1	There	there	EX
9936	175	2	is	be	VBZ
9936	175	3	no	no	DT
9936	175	4	definite	definite	JJ
9936	175	5	way	way	NN
9936	175	6	of	of	IN
9936	175	7	telling	tell	VBG
9936	175	8	whether	whether	IN
9936	175	9	or	or	CC
9936	175	10	not	not	RB
9936	175	11	one	one	CD
9936	175	12	of	of	IN
9936	175	13	these	these	DT
9936	175	14	has	have	VBZ
9936	175	15	been	be	VBN
9936	175	16	used	use	VBN
9936	175	17	,	,	,
9936	175	18	except	except	IN
9936	175	19	by	by	IN
9936	175	20	a	a	DT
9936	175	21	chemical	chemical	NN
9936	175	22	analysis	analysis	NN
9936	175	23	.	.	.
9936	176	1	However	however	RB
9936	176	2	,	,	,
9936	176	3	if	if	IN
9936	176	4	milk	milk	NN
9936	176	5	does	do	VBZ
9936	176	6	not	not	RB
9936	176	7	sour	sour	VB
9936	176	8	within	within	IN
9936	176	9	a	a	DT
9936	176	10	reasonable	reasonable	JJ
9936	176	11	time	time	NN
9936	176	12	when	when	WRB
9936	176	13	no	no	DT
9936	176	14	precautions	precaution	NNS
9936	176	15	have	have	VBP
9936	176	16	been	be	VBN
9936	176	17	taken	take	VBN
9936	176	18	to	to	TO
9936	176	19	keep	keep	VB
9936	176	20	it	-PRON-	PRP
9936	176	21	sweet	sweet	JJ
9936	176	22	,	,	,
9936	176	23	it	-PRON-	PRP
9936	176	24	should	should	MD
9936	176	25	be	be	VB
9936	176	26	looked	look	VBN
9936	176	27	on	on	RP
9936	176	28	with	with	IN
9936	176	29	suspicion	suspicion	NN
9936	176	30	,	,	,
9936	176	31	for	for	IN
9936	176	32	it	-PRON-	PRP
9936	176	33	undoubtedly	undoubtedly	RB
9936	176	34	contains	contain	VBZ
9936	176	35	a	a	DT
9936	176	36	preservative	preservative	NN
9936	176	37	.	.	.
9936	177	1	25	25	CD
9936	177	2	.	.	.
9936	178	1	FRESHNESS	FRESHNESS	NNP
9936	178	2	OF	of	IN
9936	178	3	MILK.--To	MILK.--To	NNP
9936	178	4	be	be	VB
9936	178	5	most	most	RBS
9936	178	6	satisfactory	satisfactory	JJ
9936	178	7	for	for	IN
9936	178	8	all	all	DT
9936	178	9	purposes	purpose	NNS
9936	178	10	,	,	,
9936	178	11	milk	milk	NN
9936	178	12	should	should	MD
9936	178	13	be	be	VB
9936	178	14	absolutely	absolutely	RB
9936	178	15	fresh	fresh	JJ
9936	178	16	.	.	.
9936	179	1	However	however	RB
9936	179	2	,	,	,
9936	179	3	it	-PRON-	PRP
9936	179	4	is	be	VBZ
9936	179	5	almost	almost	RB
9936	179	6	impossible	impossible	JJ
9936	179	7	to	to	TO
9936	179	8	obtain	obtain	VB
9936	179	9	milk	milk	NN
9936	179	10	in	in	IN
9936	179	11	this	this	DT
9936	179	12	condition	condition	NN
9936	179	13	,	,	,
9936	179	14	because	because	IN
9936	179	15	it	-PRON-	PRP
9936	179	16	is	be	VBZ
9936	179	17	generally	generally	RB
9936	179	18	sold	sell	VBN
9936	179	19	at	at	IN
9936	179	20	a	a	DT
9936	179	21	distance	distance	NN
9936	179	22	from	from	IN
9936	179	23	the	the	DT
9936	179	24	source	source	NN
9936	179	25	of	of	IN
9936	179	26	supply	supply	NN
9936	179	27	.	.	.
9936	180	1	Milk	milk	NN
9936	180	2	that	that	WDT
9936	180	3	is	be	VBZ
9936	180	4	sold	sell	VBN
9936	180	5	in	in	IN
9936	180	6	small	small	JJ
9936	180	7	towns	town	NNS
9936	180	8	and	and	CC
9936	180	9	cities	city	NNS
9936	180	10	is	be	VBZ
9936	180	11	usually	usually	RB
9936	180	12	12	12	CD
9936	180	13	and	and	CC
9936	180	14	often	often	RB
9936	180	15	18	18	CD
9936	180	16	to	to	TO
9936	180	17	21	21	CD
9936	180	18	hours	hour	NNS
9936	180	19	old	old	JJ
9936	180	20	when	when	WRB
9936	180	21	it	-PRON-	PRP
9936	180	22	is	be	VBZ
9936	180	23	delivered	deliver	VBN
9936	180	24	;	;	:
9936	180	25	whereas	whereas	IN
9936	180	26	,	,	,
9936	180	27	in	in	IN
9936	180	28	large	large	JJ
9936	180	29	cities	city	NNS
9936	180	30	,	,	,
9936	180	31	where	where	WRB
9936	180	32	the	the	DT
9936	180	33	demand	demand	NN
9936	180	34	is	be	VBZ
9936	180	35	so	so	RB
9936	180	36	great	great	JJ
9936	180	37	that	that	IN
9936	180	38	milk	milk	NN
9936	180	39	must	must	MD
9936	180	40	be	be	VB
9936	180	41	shipped	ship	VBN
9936	180	42	from	from	IN
9936	180	43	great	great	JJ
9936	180	44	distances	distance	NNS
9936	180	45	,	,	,
9936	180	46	it	-PRON-	PRP
9936	180	47	is	be	VBZ
9936	180	48	often	often	RB
9936	180	49	24	24	CD
9936	180	50	to	to	IN
9936	180	51	36	36	CD
9936	180	52	or	or	CC
9936	180	53	even	even	RB
9936	180	54	48	48	CD
9936	180	55	hours	hour	NNS
9936	180	56	old	old	JJ
9936	180	57	when	when	WRB
9936	180	58	it	-PRON-	PRP
9936	180	59	reaches	reach	VBZ
9936	180	60	the	the	DT
9936	180	61	consumer	consumer	NN
9936	180	62	.	.	.
9936	181	1	In	in	IN
9936	181	2	order	order	NN
9936	181	3	that	that	IN
9936	181	4	milk	milk	NN
9936	181	5	may	may	MD
9936	181	6	remain	remain	VB
9936	181	7	sweet	sweet	JJ
9936	181	8	long	long	RB
9936	181	9	enough	enough	RB
9936	181	10	to	to	TO
9936	181	11	permit	permit	VB
9936	181	12	it	-PRON-	PRP
9936	181	13	to	to	TO
9936	181	14	be	be	VB
9936	181	15	delivered	deliver	VBN
9936	181	16	at	at	IN
9936	181	17	places	place	NNS
9936	181	18	so	so	RB
9936	181	19	far	far	RB
9936	181	20	removed	remove	VBN
9936	181	21	from	from	IN
9936	181	22	the	the	DT
9936	181	23	source	source	NN
9936	181	24	of	of	IN
9936	181	25	supply	supply	NN
9936	181	26	,	,	,
9936	181	27	it	-PRON-	PRP
9936	181	28	must	must	MD
9936	181	29	be	be	VB
9936	181	30	handled	handle	VBN
9936	181	31	and	and	CC
9936	181	32	cared	care	VBN
9936	181	33	for	for	IN
9936	181	34	in	in	IN
9936	181	35	the	the	DT
9936	181	36	cleanest	clean	JJS
9936	181	37	possible	possible	JJ
9936	181	38	way	way	NN
9936	181	39	by	by	IN
9936	181	40	the	the	DT
9936	181	41	dealers	dealer	NNS
9936	181	42	.	.	.
9936	182	1	Likewise	likewise	RB
9936	182	2	,	,	,
9936	182	3	if	if	IN
9936	182	4	the	the	DT
9936	182	5	housewife	housewife	NN
9936	182	6	desires	desire	VBZ
9936	182	7	to	to	TO
9936	182	8	get	get	VB
9936	182	9	the	the	DT
9936	182	10	best	good	JJS
9936	182	11	results	result	NNS
9936	182	12	from	from	IN
9936	182	13	it	-PRON-	PRP
9936	182	14	,	,	,
9936	182	15	she	-PRON-	PRP
9936	182	16	must	must	MD
9936	182	17	follow	follow	VB
9936	182	18	the	the	DT
9936	182	19	same	same	JJ
9936	182	20	plan	plan	NN
9936	182	21	,	,	,
9936	182	22	cooling	cool	VBG
9936	182	23	it	-PRON-	PRP
9936	182	24	immediately	immediately	RB
9936	182	25	on	on	IN
9936	182	26	delivery	delivery	NN
9936	182	27	and	and	CC
9936	182	28	keeping	keep	VBG
9936	182	29	it	-PRON-	PRP
9936	182	30	cool	cool	JJ
9936	182	31	until	until	IN
9936	182	32	it	-PRON-	PRP
9936	182	33	is	be	VBZ
9936	182	34	consumed	consume	VBN
9936	182	35	.	.	.
9936	183	1	The	the	DT
9936	183	2	freshness	freshness	NN
9936	183	3	of	of	IN
9936	183	4	milk	milk	NN
9936	183	5	can	can	MD
9936	183	6	be	be	VB
9936	183	7	determined	determine	VBN
9936	183	8	only	only	RB
9936	183	9	by	by	IN
9936	183	10	the	the	DT
9936	183	11	length	length	NN
9936	183	12	of	of	IN
9936	183	13	time	time	NN
9936	183	14	it	-PRON-	PRP
9936	183	15	will	will	MD
9936	183	16	remain	remain	VB
9936	183	17	sweet	sweet	JJ
9936	183	18	when	when	WRB
9936	183	19	proper	proper	JJ
9936	183	20	care	care	NN
9936	183	21	is	be	VBZ
9936	183	22	given	give	VBN
9936	183	23	to	to	IN
9936	183	24	it	-PRON-	PRP
9936	183	25	.	.	.
9936	184	1	26	26	CD
9936	184	2	.	.	.
9936	185	1	CLEANLINESS	cleanliness	DT
9936	185	2	OF	of	IN
9936	185	3	MILK.--Milk	milk.--milk	NN
9936	185	4	may	may	MD
9936	185	5	be	be	VB
9936	185	6	of	of	IN
9936	185	7	the	the	DT
9936	185	8	right	right	JJ
9936	185	9	composition	composition	NN
9936	185	10	,	,	,
9936	185	11	free	free	JJ
9936	185	12	from	from	IN
9936	185	13	all	all	DT
9936	185	14	adulteration	adulteration	NN
9936	185	15	,	,	,
9936	185	16	and	and	CC
9936	185	17	as	as	RB
9936	185	18	fresh	fresh	JJ
9936	185	19	as	as	IN
9936	185	20	it	-PRON-	PRP
9936	185	21	is	be	VBZ
9936	185	22	possible	possible	JJ
9936	185	23	to	to	TO
9936	185	24	obtain	obtain	VB
9936	185	25	it	-PRON-	PRP
9936	185	26	,	,	,
9936	185	27	but	but	CC
9936	185	28	unless	unless	IN
9936	185	29	it	-PRON-	PRP
9936	185	30	is	be	VBZ
9936	185	31	clean	clean	JJ
9936	185	32	,	,	,
9936	185	33	it	-PRON-	PRP
9936	185	34	is	be	VBZ
9936	185	35	an	an	DT
9936	185	36	injurious	injurious	JJ
9936	185	37	food	food	NN
9936	185	38	.	.	.
9936	186	1	Milk	milk	NN
9936	186	2	is	be	VBZ
9936	186	3	rendered	render	VBN
9936	186	4	unclean	unclean	JJ
9936	186	5	or	or	CC
9936	186	6	impure	impure	VB
9936	186	7	by	by	IN
9936	186	8	dirt	dirt	NN
9936	186	9	.	.	.
9936	187	1	In	in	IN
9936	187	2	reality	reality	NN
9936	187	3	,	,	,
9936	187	4	there	there	EX
9936	187	5	are	be	VBP
9936	187	6	two	two	CD
9936	187	7	kinds	kind	NNS
9936	187	8	of	of	IN
9936	187	9	dirt	dirt	NN
9936	187	10	that	that	WDT
9936	187	11	may	may	MD
9936	187	12	be	be	VB
9936	187	13	present	present	JJ
9936	187	14	in	in	IN
9936	187	15	milk	milk	NN
9936	187	16	,	,	,
9936	187	17	and	and	CC
9936	187	18	it	-PRON-	PRP
9936	187	19	is	be	VBZ
9936	187	20	important	important	JJ
9936	187	21	to	to	TO
9936	187	22	know	know	VB
9936	187	23	just	just	RB
9936	187	24	what	what	WP
9936	187	25	these	these	DT
9936	187	26	are	be	VBP
9936	187	27	and	and	CC
9936	187	28	what	what	WDT
9936	187	29	effect	effect	NN
9936	187	30	they	-PRON-	PRP
9936	187	31	have	have	VBP
9936	187	32	on	on	IN
9936	187	33	milk	milk	NN
9936	187	34	.	.	.
9936	188	1	27	27	CD
9936	188	2	.	.	.
9936	189	1	The	the	DT
9936	189	2	less	less	RBR
9936	189	3	harmful	harmful	JJ
9936	189	4	of	of	IN
9936	189	5	the	the	DT
9936	189	6	two	two	CD
9936	189	7	kinds	kind	NNS
9936	189	8	of	of	IN
9936	189	9	dirt	dirt	NN
9936	189	10	is	be	VBZ
9936	189	11	the	the	DT
9936	189	12	visible	visible	JJ
9936	189	13	dirt	dirt	NN
9936	189	14	that	that	WDT
9936	189	15	gets	get	VBZ
9936	189	16	into	into	IN
9936	189	17	the	the	DT
9936	189	18	milk	milk	NN
9936	189	19	from	from	IN
9936	189	20	the	the	DT
9936	189	21	cow	cow	NN
9936	189	22	,	,	,
9936	189	23	the	the	DT
9936	189	24	stable	stable	JJ
9936	189	25	,	,	,
9936	189	26	the	the	DT
9936	189	27	milker	milker	NN
9936	189	28	,	,	,
9936	189	29	the	the	DT
9936	189	30	milking	milking	NN
9936	189	31	utensils	utensil	NNS
9936	189	32	,	,	,
9936	189	33	and	and	CC
9936	189	34	similar	similar	JJ
9936	189	35	sources	source	NNS
9936	189	36	when	when	WRB
9936	189	37	these	these	DT
9936	189	38	are	be	VBP
9936	189	39	not	not	RB
9936	189	40	scrupulously	scrupulously	RB
9936	189	41	clean	clean	JJ
9936	189	42	.	.	.
9936	190	1	If	if	IN
9936	190	2	milk	milk	NN
9936	190	3	containing	contain	VBG
9936	190	4	such	such	JJ
9936	190	5	dirt	dirt	NN
9936	190	6	is	be	VBZ
9936	190	7	allowed	allow	VBN
9936	190	8	to	to	TO
9936	190	9	stand	stand	VB
9936	190	10	long	long	RB
9936	190	11	enough	enough	RB
9936	190	12	in	in	IN
9936	190	13	pans	pan	NNS
9936	190	14	or	or	CC
9936	190	15	bottles	bottle	NNS
9936	190	16	for	for	IN
9936	190	17	the	the	DT
9936	190	18	heavier	heavy	JJR
9936	190	19	particles	particle	NNS
9936	190	20	to	to	TO
9936	190	21	settle	settle	VB
9936	190	22	,	,	,
9936	190	23	it	-PRON-	PRP
9936	190	24	will	will	MD
9936	190	25	be	be	VB
9936	190	26	found	find	VBN
9936	190	27	as	as	IN
9936	190	28	sediment	sediment	NN
9936	190	29	in	in	IN
9936	190	30	the	the	DT
9936	190	31	bottom	bottom	NN
9936	190	32	of	of	IN
9936	190	33	the	the	DT
9936	190	34	receptacle	receptacle	NN
9936	190	35	.	.	.
9936	191	1	To	to	TO
9936	191	2	say	say	VB
9936	191	3	the	the	DT
9936	191	4	least	least	JJS
9936	191	5	,	,	,
9936	191	6	the	the	DT
9936	191	7	presence	presence	NN
9936	191	8	of	of	IN
9936	191	9	such	such	JJ
9936	191	10	dirt	dirt	NN
9936	191	11	is	be	VBZ
9936	191	12	always	always	RB
9936	191	13	disagreeable	disagreeable	JJ
9936	191	14	and	and	CC
9936	191	15	frequently	frequently	RB
9936	191	16	produces	produce	VBZ
9936	191	17	foreign	foreign	JJ
9936	191	18	flavors	flavor	NNS
9936	191	19	.	.	.
9936	192	1	Straining	strain	VBG
9936	192	2	the	the	DT
9936	192	3	milk	milk	NN
9936	192	4	through	through	IN
9936	192	5	clean	clean	JJ
9936	192	6	absorbent	absorbent	NN
9936	192	7	cotton	cotton	NN
9936	192	8	will	will	MD
9936	192	9	reveal	reveal	VB
9936	192	10	the	the	DT
9936	192	11	presence	presence	NN
9936	192	12	of	of	IN
9936	192	13	such	such	JJ
9936	192	14	dirt	dirt	NN
9936	192	15	and	and	CC
9936	192	16	another	another	DT
9936	192	17	kind	kind	NN
9936	192	18	of	of	IN
9936	192	19	dirt	dirt	NN
9936	192	20	that	that	WDT
9936	192	21	does	do	VBZ
9936	192	22	not	not	RB
9936	192	23	show	show	VB
9936	192	24	through	through	IN
9936	192	25	the	the	DT
9936	192	26	opaque	opaque	JJ
9936	192	27	fluid	fluid	NN
9936	192	28	.	.	.
9936	193	1	This	this	DT
9936	193	2	second	second	JJ
9936	193	3	kind	kind	NN
9936	193	4	of	of	IN
9936	193	5	dirt	dirt	NN
9936	193	6	is	be	VBZ
9936	193	7	generally	generally	RB
9936	193	8	found	find	VBN
9936	193	9	in	in	IN
9936	193	10	milk	milk	NN
9936	193	11	when	when	WRB
9936	193	12	the	the	DT
9936	193	13	first	first	JJ
9936	193	14	kind	kind	NN
9936	193	15	is	be	VBZ
9936	193	16	present	present	JJ
9936	193	17	in	in	IN
9936	193	18	any	any	DT
9936	193	19	quantity	quantity	NN
9936	193	20	.	.	.
9936	194	1	It	-PRON-	PRP
9936	194	2	is	be	VBZ
9936	194	3	more	more	RBR
9936	194	4	liable	liable	JJ
9936	194	5	to	to	TO
9936	194	6	be	be	VB
9936	194	7	harmful	harmful	JJ
9936	194	8	than	than	IN
9936	194	9	the	the	DT
9936	194	10	other	other	JJ
9936	194	11	,	,	,
9936	194	12	because	because	IN
9936	194	13	it	-PRON-	PRP
9936	194	14	enters	enter	VBZ
9936	194	15	the	the	DT
9936	194	16	milk	milk	NN
9936	194	17	from	from	IN
9936	194	18	the	the	DT
9936	194	19	water	water	NN
9936	194	20	used	use	VBN
9936	194	21	in	in	IN
9936	194	22	cleaning	clean	VBG
9936	194	23	the	the	DT
9936	194	24	receptacles	receptacle	NNS
9936	194	25	or	or	CC
9936	194	26	from	from	IN
9936	194	27	some	some	DT
9936	194	28	contaminated	contaminate	VBN
9936	194	29	source	source	NN
9936	194	30	.	.	.
9936	195	1	[	[	-LRB-
9936	195	2	Illustration	illustration	NN
9936	195	3	:	:	:
9936	195	4	FIG	FIG	NNP
9936	195	5	.	.	.
9936	196	1	2	2	LS
9936	196	2	]	]	-RRB-
9936	196	3	28	28	CD
9936	196	4	.	.	.
9936	197	1	Whenever	whenever	WRB
9936	197	2	dirt	dirt	NN
9936	197	3	is	be	VBZ
9936	197	4	present	present	JJ
9936	197	5	in	in	IN
9936	197	6	milk	milk	NN
9936	197	7	,	,	,
9936	197	8	bacteria	bacteria	NNS
9936	197	9	are	be	VBP
9936	197	10	sure	sure	JJ
9936	197	11	to	to	TO
9936	197	12	be	be	VB
9936	197	13	there	there	RB
9936	197	14	;	;	:
9936	197	15	and	and	CC
9936	197	16	the	the	DT
9936	197	17	greater	great	JJR
9936	197	18	the	the	DT
9936	197	19	quantity	quantity	NN
9936	197	20	of	of	IN
9936	197	21	dirt	dirt	NN
9936	197	22	the	the	DT
9936	197	23	greater	great	JJR
9936	197	24	will	will	MD
9936	197	25	be	be	VB
9936	197	26	the	the	DT
9936	197	27	number	number	NN
9936	197	28	of	of	IN
9936	197	29	bacteria	bacteria	NNS
9936	197	30	.	.	.
9936	198	1	Should	Should	MD
9936	198	2	the	the	DT
9936	198	3	housewife	housewife	NN
9936	198	4	desire	desire	NN
9936	198	5	to	to	TO
9936	198	6	compare	compare	VB
9936	198	7	the	the	DT
9936	198	8	cleanliness	cleanliness	NN
9936	198	9	of	of	IN
9936	198	10	several	several	JJ
9936	198	11	lots	lot	NNS
9936	198	12	of	of	IN
9936	198	13	milk	milk	NN
9936	198	14	,	,	,
9936	198	15	she	-PRON-	PRP
9936	198	16	may	may	MD
9936	198	17	filter	filter	VB
9936	198	18	a	a	DT
9936	198	19	like	like	JJ
9936	198	20	quantity	quantity	NN
9936	198	21	from	from	IN
9936	198	22	each	each	DT
9936	198	23	lot	lot	NN
9936	198	24	,	,	,
9936	198	25	say	say	VB
9936	198	26	a	a	DT
9936	198	27	quart	quart	NN
9936	198	28	or	or	CC
9936	198	29	a	a	DT
9936	198	30	pint	pint	NN
9936	198	31	,	,	,
9936	198	32	through	through	IN
9936	198	33	small	small	JJ
9936	198	34	disks	disk	NNS
9936	198	35	of	of	IN
9936	198	36	absorbent	absorbent	JJ
9936	198	37	cotton	cotton	NN
9936	198	38	.	.	.
9936	199	1	If	if	IN
9936	199	2	,	,	,
9936	199	3	after	after	IN
9936	199	4	the	the	DT
9936	199	5	milk	milk	NN
9936	199	6	has	have	VBZ
9936	199	7	passed	pass	VBN
9936	199	8	through	through	IN
9936	199	9	the	the	DT
9936	199	10	cotton	cotton	NN
9936	199	11	disk	disk	NN
9936	199	12	,	,	,
9936	199	13	very	very	RB
9936	199	14	little	little	JJ
9936	199	15	dirt	dirt	NN
9936	199	16	remains	remain	VBZ
9936	199	17	on	on	IN
9936	199	18	it	-PRON-	PRP
9936	199	19	,	,	,
9936	199	20	as	as	IN
9936	199	21	in	in	IN
9936	199	22	Fig	Fig	NNP
9936	199	23	.	.	.
9936	200	1	2	2	LS
9936	200	2	(	(	-LRB-
9936	200	3	_	_	NNP
9936	200	4	a	a	DT
9936	200	5	_	_	NNP
9936	200	6	)	)	-RRB-
9936	200	7	,	,	,
9936	200	8	the	the	DT
9936	200	9	milk	milk	NN
9936	200	10	may	may	MD
9936	200	11	be	be	VB
9936	200	12	considered	consider	VBN
9936	200	13	as	as	IN
9936	200	14	comparatively	comparatively	RB
9936	200	15	clean	clean	JJ
9936	200	16	;	;	:
9936	200	17	if	if	IN
9936	200	18	the	the	DT
9936	200	19	cotton	cotton	NN
9936	200	20	disk	disk	NN
9936	200	21	appears	appear	VBZ
9936	200	22	as	as	IN
9936	200	23	in	in	IN
9936	200	24	(	(	-LRB-
9936	200	25	_	_	NNP
9936	200	26	b	b	NNP
9936	200	27	_	_	NNP
9936	200	28	)	)	-RRB-
9936	200	29	,	,	,
9936	200	30	the	the	DT
9936	200	31	milk	milk	NN
9936	200	32	may	may	MD
9936	200	33	be	be	VB
9936	200	34	said	say	VBN
9936	200	35	to	to	TO
9936	200	36	be	be	VB
9936	200	37	only	only	RB
9936	200	38	slightly	slightly	RB
9936	200	39	dirty	dirty	JJ
9936	200	40	;	;	:
9936	200	41	if	if	IN
9936	200	42	it	-PRON-	PRP
9936	200	43	appears	appear	VBZ
9936	200	44	as	as	IN
9936	200	45	in	in	IN
9936	200	46	(	(	-LRB-
9936	200	47	_	_	NNP
9936	200	48	c	c	NNP
9936	200	49	_	_	NNP
9936	200	50	)	)	-RRB-
9936	200	51	,	,	,
9936	200	52	the	the	DT
9936	200	53	milk	milk	NN
9936	200	54	is	be	VBZ
9936	200	55	dirty	dirty	JJ
9936	200	56	;	;	:
9936	200	57	and	and	CC
9936	200	58	if	if	IN
9936	200	59	it	-PRON-	PRP
9936	200	60	appears	appear	VBZ
9936	200	61	as	as	IN
9936	200	62	in	in	IN
9936	200	63	(	(	-LRB-
9936	200	64	_	_	NNP
9936	200	65	d	d	NNP
9936	200	66	_	_	NNP
9936	200	67	)	)	-RRB-
9936	200	68	,	,	,
9936	200	69	the	the	DT
9936	200	70	milk	milk	NN
9936	200	71	is	be	VBZ
9936	200	72	very	very	RB
9936	200	73	dirty	dirty	JJ
9936	200	74	.	.	.
9936	201	1	Milk	milk	NN
9936	201	2	that	that	WDT
9936	201	3	leaves	leave	VBZ
9936	201	4	a	a	DT
9936	201	5	stain	stain	NN
9936	201	6	like	like	IN
9936	201	7	that	that	DT
9936	201	8	in	in	IN
9936	201	9	(	(	-LRB-
9936	201	10	_	_	NNP
9936	201	11	d	d	NNP
9936	201	12	_	_	NNP
9936	201	13	)	)	-RRB-
9936	201	14	contains	contain	VBZ
9936	201	15	more	more	JJR
9936	201	16	bacteria	bacteria	NNS
9936	201	17	than	than	IN
9936	201	18	milk	milk	NN
9936	201	19	that	that	WDT
9936	201	20	leaves	leave	VBZ
9936	201	21	a	a	DT
9936	201	22	stain	stain	NN
9936	201	23	like	like	IN
9936	201	24	that	that	DT
9936	201	25	in	in	IN
9936	201	26	(	(	-LRB-
9936	201	27	_	_	NNP
9936	201	28	c	c	NNP
9936	201	29	_	_	NNP
9936	201	30	)	)	-RRB-
9936	201	31	,	,	,
9936	201	32	and	and	CC
9936	201	33	so	so	RB
9936	201	34	on	on	RB
9936	201	35	through	through	IN
9936	201	36	all	all	PDT
9936	201	37	the	the	DT
9936	201	38	lots	lot	NNS
9936	201	39	of	of	IN
9936	201	40	milk	milk	NN
9936	201	41	.	.	.
9936	202	1	Filtering	filter	VBG
9936	202	2	milk	milk	NN
9936	202	3	in	in	IN
9936	202	4	this	this	DT
9936	202	5	manner	manner	NN
9936	202	6	,	,	,
9936	202	7	however	however	RB
9936	202	8	,	,	,
9936	202	9	does	do	VBZ
9936	202	10	not	not	RB
9936	202	11	indicate	indicate	VB
9936	202	12	whether	whether	IN
9936	202	13	the	the	DT
9936	202	14	bacteria	bacteria	NNS
9936	202	15	are	be	VBP
9936	202	16	disease	disease	NN
9936	202	17	producing	produce	VBG
9936	202	18	.	.	.
9936	203	1	Such	such	JJ
9936	203	2	information	information	NN
9936	203	3	can	can	MD
9936	203	4	be	be	VB
9936	203	5	secured	secure	VBN
9936	203	6	only	only	RB
9936	203	7	by	by	IN
9936	203	8	microscopic	microscopic	JJ
9936	203	9	examination	examination	NN
9936	203	10	,	,	,
9936	203	11	and	and	CC
9936	203	12	only	only	RB
9936	203	13	then	then	RB
9936	203	14	by	by	IN
9936	203	15	persons	person	NNS
9936	203	16	who	who	WP
9936	203	17	have	have	VBP
9936	203	18	a	a	DT
9936	203	19	knowledge	knowledge	NN
9936	203	20	of	of	IN
9936	203	21	such	such	JJ
9936	203	22	matters	matter	NNS
9936	203	23	.	.	.
9936	204	1	29	29	CD
9936	204	2	.	.	.
9936	205	1	Since	since	IN
9936	205	2	,	,	,
9936	205	3	as	as	IN
9936	205	4	has	have	VBZ
9936	205	5	been	be	VBN
9936	205	6	pointed	point	VBN
9936	205	7	out	out	RP
9936	205	8	,	,	,
9936	205	9	bacteria	bacteria	NNS
9936	205	10	cling	cling	VBP
9936	205	11	to	to	IN
9936	205	12	all	all	DT
9936	205	13	dirt	dirt	NN
9936	205	14	,	,	,
9936	205	15	the	the	DT
9936	205	16	dirt	dirt	NN
9936	205	17	that	that	WDT
9936	205	18	milk	milk	NN
9936	205	19	contains	contain	VBZ
9936	205	20	is	be	VBZ
9936	205	21	one	one	CD
9936	205	22	of	of	IN
9936	205	23	the	the	DT
9936	205	24	causes	cause	NNS
9936	205	25	of	of	IN
9936	205	26	souring	souring	NN
9936	205	27	and	and	CC
9936	205	28	putrefaction	putrefaction	NN
9936	205	29	of	of	IN
9936	205	30	milk	milk	NN
9936	205	31	,	,	,
9936	205	32	and	and	CC
9936	205	33	may	may	MD
9936	205	34	be	be	VB
9936	205	35	a	a	DT
9936	205	36	cause	cause	NN
9936	205	37	of	of	IN
9936	205	38	disease	disease	NN
9936	205	39	.	.	.
9936	206	1	Indeed	indeed	RB
9936	206	2	,	,	,
9936	206	3	it	-PRON-	PRP
9936	206	4	is	be	VBZ
9936	206	5	definitely	definitely	RB
9936	206	6	known	know	VBN
9936	206	7	that	that	IN
9936	206	8	dirty	dirty	JJ
9936	206	9	milk	milk	NN
9936	206	10	sours	sour	NNS
9936	206	11	much	much	RB
9936	206	12	more	more	RBR
9936	206	13	quickly	quickly	RB
9936	206	14	than	than	IN
9936	206	15	does	do	VBZ
9936	206	16	clean	clean	JJ
9936	206	17	milk	milk	NN
9936	206	18	.	.	.
9936	207	1	Actual	actual	JJ
9936	207	2	tests	test	NNS
9936	207	3	in	in	IN
9936	207	4	which	which	WDT
9936	207	5	clean	clean	JJ
9936	207	6	milk	milk	NN
9936	207	7	was	be	VBD
9936	207	8	put	put	VBN
9936	207	9	in	in	IN
9936	207	10	a	a	DT
9936	207	11	cool	cool	JJ
9936	207	12	place	place	NN
9936	207	13	have	have	VBP
9936	207	14	proved	prove	VBN
9936	207	15	that	that	IN
9936	207	16	it	-PRON-	PRP
9936	207	17	will	will	MD
9936	207	18	keep	keep	VB
9936	207	19	for	for	IN
9936	207	20	weeks	week	NNS
9936	207	21	,	,	,
9936	207	22	whereas	whereas	IN
9936	207	23	dirty	dirty	JJ
9936	207	24	milk	milk	NN
9936	207	25	will	will	MD
9936	207	26	sour	sour	VB
9936	207	27	in	in	IN
9936	207	28	a	a	DT
9936	207	29	day	day	NN
9936	207	30	or	or	CC
9936	207	31	two	two	CD
9936	207	32	,	,	,
9936	207	33	especially	especially	RB
9936	207	34	in	in	IN
9936	207	35	warm	warm	JJ
9936	207	36	weather	weather	NN
9936	207	37	.	.	.
9936	208	1	This	this	DT
9936	208	2	information	information	NN
9936	208	3	should	should	MD
9936	208	4	point	point	VB
9936	208	5	out	out	RP
9936	208	6	clearly	clearly	RB
9936	208	7	to	to	IN
9936	208	8	the	the	DT
9936	208	9	housewife	housewife	NN
9936	208	10	that	that	IN
9936	208	11	it	-PRON-	PRP
9936	208	12	is	be	VBZ
9936	208	13	not	not	RB
9936	208	14	merely	merely	RB
9936	208	15	heat	heat	NN
9936	208	16	that	that	WDT
9936	208	17	changes	change	VBZ
9936	208	18	milk	milk	NN
9936	208	19	or	or	CC
9936	208	20	causes	cause	VBZ
9936	208	21	it	-PRON-	PRP
9936	208	22	to	to	IN
9936	208	23	sour	sour	JJ
9936	208	24	.	.	.
9936	209	1	She	-PRON-	PRP
9936	209	2	should	should	MD
9936	209	3	understand	understand	VB
9936	209	4	in	in	IN
9936	209	5	addition	addition	NN
9936	209	6	,	,	,
9936	209	7	that	that	IN
9936	209	8	bacteria	bacteria	NNS
9936	209	9	grow	grow	VBP
9936	209	10	and	and	CC
9936	209	11	multiply	multiply	VB
9936	209	12	very	very	RB
9936	209	13	rapidly	rapidly	RB
9936	209	14	when	when	WRB
9936	209	15	conditions	condition	NNS
9936	209	16	for	for	IN
9936	209	17	their	-PRON-	PRP$
9936	209	18	growth	growth	NN
9936	209	19	are	be	VBP
9936	209	20	provided	provide	VBN
9936	209	21	.	.	.
9936	210	1	These	these	DT
9936	210	2	conditions	condition	NNS
9936	210	3	are	be	VBP
9936	210	4	moisture	moisture	NN
9936	210	5	,	,	,
9936	210	6	warmth	warmth	NN
9936	210	7	,	,	,
9936	210	8	and	and	CC
9936	210	9	the	the	DT
9936	210	10	right	right	JJ
9936	210	11	kind	kind	NN
9936	210	12	of	of	IN
9936	210	13	food	food	NN
9936	210	14	,	,	,
9936	210	15	and	and	CC
9936	210	16	as	as	IN
9936	210	17	all	all	DT
9936	210	18	of	of	IN
9936	210	19	these	these	DT
9936	210	20	are	be	VBP
9936	210	21	found	find	VBN
9936	210	22	in	in	IN
9936	210	23	milk	milk	NN
9936	210	24	,	,	,
9936	210	25	this	this	DT
9936	210	26	product	product	NN
9936	210	27	is	be	VBZ
9936	210	28	really	really	RB
9936	210	29	ideal	ideal	JJ
9936	210	30	for	for	IN
9936	210	31	bacterial	bacterial	JJ
9936	210	32	development	development	NN
9936	210	33	.	.	.
9936	211	1	The	the	DT
9936	211	2	only	only	JJ
9936	211	3	way	way	NN
9936	211	4	in	in	IN
9936	211	5	which	which	WDT
9936	211	6	to	to	TO
9936	211	7	protect	protect	VB
9936	211	8	milk	milk	NN
9936	211	9	is	be	VBZ
9936	211	10	to	to	TO
9936	211	11	make	make	VB
9936	211	12	sure	sure	JJ
9936	211	13	that	that	IN
9936	211	14	no	no	DT
9936	211	15	bacteria	bacteria	NNS
9936	211	16	enter	enter	VBP
9936	211	17	it	-PRON-	PRP
9936	211	18	,	,	,
9936	211	19	or	or	CC
9936	211	20	,	,	,
9936	211	21	if	if	IN
9936	211	22	they	-PRON-	PRP
9936	211	23	do	do	VBP
9936	211	24	,	,	,
9936	211	25	to	to	TO
9936	211	26	make	make	VB
9936	211	27	it	-PRON-	PRP
9936	211	28	impossible	impossible	JJ
9936	211	29	for	for	IN
9936	211	30	them	-PRON-	PRP
9936	211	31	to	to	TO
9936	211	32	grow	grow	VB
9936	211	33	.	.	.
9936	212	1	This	this	DT
9936	212	2	may	may	MD
9936	212	3	be	be	VB
9936	212	4	done	do	VBN
9936	212	5	by	by	IN
9936	212	6	keeping	keep	VBG
9936	212	7	the	the	DT
9936	212	8	milk	milk	NN
9936	212	9	so	so	RB
9936	212	10	cold	cold	JJ
9936	212	11	that	that	IN
9936	212	12	they	-PRON-	PRP
9936	212	13	can	can	MD
9936	212	14	not	not	RB
9936	212	15	thrive	thrive	VB
9936	212	16	,	,	,
9936	212	17	or	or	CC
9936	212	18	by	by	IN
9936	212	19	destroying	destroy	VBG
9936	212	20	them	-PRON-	PRP
9936	212	21	in	in	IN
9936	212	22	various	various	JJ
9936	212	23	ways	way	NNS
9936	212	24	,	,	,
9936	212	25	which	which	WDT
9936	212	26	are	be	VBP
9936	212	27	taken	take	VBN
9936	212	28	up	up	RP
9936	212	29	later	later	RB
9936	212	30	.	.	.
9936	213	1	30	30	CD
9936	213	2	.	.	.
9936	214	1	In	in	IN
9936	214	2	former	former	JJ
9936	214	3	times	time	NNS
9936	214	4	,	,	,
9936	214	5	there	there	EX
9936	214	6	was	be	VBD
9936	214	7	not	not	RB
9936	214	8	much	much	JJ
9936	214	9	danger	danger	NN
9936	214	10	of	of	IN
9936	214	11	wide	wide	JJ
9936	214	12	-	-	HYPH
9936	214	13	spread	spread	NN
9936	214	14	disease	disease	NN
9936	214	15	from	from	IN
9936	214	16	the	the	DT
9936	214	17	milk	milk	NN
9936	214	18	supply	supply	NN
9936	214	19	,	,	,
9936	214	20	for	for	IN
9936	214	21	it	-PRON-	PRP
9936	214	22	was	be	VBD
9936	214	23	cared	care	VBN
9936	214	24	for	for	IN
9936	214	25	almost	almost	RB
9936	214	26	entirely	entirely	RB
9936	214	27	by	by	IN
9936	214	28	those	those	DT
9936	214	29	who	who	WP
9936	214	30	kept	keep	VBD
9936	214	31	a	a	DT
9936	214	32	few	few	JJ
9936	214	33	cows	cow	NNS
9936	214	34	and	and	CC
9936	214	35	distributed	distribute	VBN
9936	214	36	milk	milk	NN
9936	214	37	to	to	IN
9936	214	38	a	a	DT
9936	214	39	small	small	JJ
9936	214	40	number	number	NN
9936	214	41	of	of	IN
9936	214	42	customers	customer	NNS
9936	214	43	.	.	.
9936	215	1	In	in	IN
9936	215	2	fact	fact	NN
9936	215	3	,	,	,
9936	215	4	it	-PRON-	PRP
9936	215	5	has	have	VBZ
9936	215	6	been	be	VBN
9936	215	7	only	only	RB
9936	215	8	within	within	IN
9936	215	9	the	the	DT
9936	215	10	past	past	JJ
9936	215	11	50	50	CD
9936	215	12	years	year	NNS
9936	215	13	that	that	IN
9936	215	14	large	large	JJ
9936	215	15	quantities	quantity	NNS
9936	215	16	of	of	IN
9936	215	17	milk	milk	NN
9936	215	18	are	be	VBP
9936	215	19	handled	handle	VBN
9936	215	20	by	by	IN
9936	215	21	separate	separate	JJ
9936	215	22	dairies	dairy	NNS
9936	215	23	and	and	CC
9936	215	24	shipped	ship	VBN
9936	215	25	great	great	JJ
9936	215	26	distances	distance	NNS
9936	215	27	from	from	IN
9936	215	28	the	the	DT
9936	215	29	source	source	NN
9936	215	30	of	of	IN
9936	215	31	supply	supply	NN
9936	215	32	and	and	CC
9936	215	33	that	that	IN
9936	215	34	the	the	DT
9936	215	35	distribution	distribution	NN
9936	215	36	of	of	IN
9936	215	37	milk	milk	NN
9936	215	38	has	have	VBZ
9936	215	39	become	become	VBN
9936	215	40	a	a	DT
9936	215	41	great	great	JJ
9936	215	42	industry	industry	NN
9936	215	43	.	.	.
9936	216	1	When	when	WRB
9936	216	2	so	so	RB
9936	216	3	much	much	JJ
9936	216	4	milk	milk	NN
9936	216	5	is	be	VBZ
9936	216	6	handled	handle	VBN
9936	216	7	in	in	IN
9936	216	8	one	one	CD
9936	216	9	place	place	NN
9936	216	10	,	,	,
9936	216	11	it	-PRON-	PRP
9936	216	12	is	be	VBZ
9936	216	13	more	more	RBR
9936	216	14	or	or	CC
9936	216	15	less	less	RBR
9936	216	16	unsafe	unsafe	JJ
9936	216	17	unless	unless	IN
9936	216	18	the	the	DT
9936	216	19	dairy	dairy	NN
9936	216	20	is	be	VBZ
9936	216	21	kept	keep	VBN
9936	216	22	extremely	extremely	RB
9936	216	23	clean	clean	JJ
9936	216	24	and	and	CC
9936	216	25	is	be	VBZ
9936	216	26	conducted	conduct	VBN
9936	216	27	in	in	IN
9936	216	28	the	the	DT
9936	216	29	most	most	RBS
9936	216	30	sanitary	sanitary	JJ
9936	216	31	manner	manner	NN
9936	216	32	.	.	.
9936	217	1	Experience	experience	NN
9936	217	2	has	have	VBZ
9936	217	3	shown	show	VBN
9936	217	4	that	that	IN
9936	217	5	too	too	RB
9936	217	6	much	much	JJ
9936	217	7	attention	attention	NN
9936	217	8	can	can	MD
9936	217	9	not	not	RB
9936	217	10	be	be	VB
9936	217	11	given	give	VBN
9936	217	12	to	to	IN
9936	217	13	the	the	DT
9936	217	14	care	care	NN
9936	217	15	of	of	IN
9936	217	16	milk	milk	NN
9936	217	17	,	,	,
9936	217	18	for	for	IN
9936	217	19	the	the	DT
9936	217	20	lives	life	NNS
9936	217	21	of	of	IN
9936	217	22	great	great	JJ
9936	217	23	numbers	number	NNS
9936	217	24	of	of	IN
9936	217	25	children	child	NNS
9936	217	26	have	have	VBP
9936	217	27	been	be	VBN
9936	217	28	sacrificed	sacrifice	VBN
9936	217	29	through	through	IN
9936	217	30	the	the	DT
9936	217	31	carelessness	carelessness	NN
9936	217	32	of	of	IN
9936	217	33	dairymen	dairyman	NNS
9936	217	34	and	and	CC
9936	217	35	persons	person	NNS
9936	217	36	selling	sell	VBG
9936	217	37	and	and	CC
9936	217	38	distributing	distribute	VBG
9936	217	39	milk	milk	NN
9936	217	40	,	,	,
9936	217	41	as	as	RB
9936	217	42	well	well	RB
9936	217	43	as	as	IN
9936	217	44	through	through	IN
9936	217	45	the	the	DT
9936	217	46	negligence	negligence	NN
9936	217	47	of	of	IN
9936	217	48	those	those	DT
9936	217	49	who	who	WP
9936	217	50	handle	handle	VBP
9936	217	51	the	the	DT
9936	217	52	milk	milk	NN
9936	217	53	after	after	IN
9936	217	54	it	-PRON-	PRP
9936	217	55	has	have	VBZ
9936	217	56	entered	enter	VBN
9936	217	57	the	the	DT
9936	217	58	home	home	NN
9936	217	59	.	.	.
9936	218	1	To	to	TO
9936	218	2	overcome	overcome	VB
9936	218	3	much	much	JJ
9936	218	4	of	of	IN
9936	218	5	this	this	DT
9936	218	6	carelessness	carelessness	NN
9936	218	7	,	,	,
9936	218	8	both	both	CC
9936	218	9	the	the	DT
9936	218	10	Federal	Federal	NNP
9936	218	11	Government	Government	NNP
9936	218	12	and	and	CC
9936	218	13	the	the	DT
9936	218	14	various	various	JJ
9936	218	15	states	state	NNS
9936	218	16	of	of	IN
9936	218	17	this	this	DT
9936	218	18	country	country	NN
9936	218	19	have	have	VBP
9936	218	20	set	set	VBN
9936	218	21	standards	standard	NNS
9936	218	22	for	for	IN
9936	218	23	safe	safe	JJ
9936	218	24	milk	milk	NN
9936	218	25	production	production	NN
9936	218	26	,	,	,
9936	218	27	and	and	CC
9936	218	28	in	in	IN
9936	218	29	order	order	NN
9936	218	30	to	to	TO
9936	218	31	make	make	VB
9936	218	32	their	-PRON-	PRP$
9936	218	33	laws	law	NNS
9936	218	34	effective	effective	JJ
9936	218	35	have	have	VBP
9936	218	36	established	establish	VBN
9936	218	37	inspection	inspection	NN
9936	218	38	service	service	NN
9936	218	39	.	.	.
9936	219	1	Independently	independently	RB
9936	219	2	of	of	IN
9936	219	3	these	these	DT
9936	219	4	state	state	NN
9936	219	5	and	and	CC
9936	219	6	national	national	JJ
9936	219	7	laws	law	NNS
9936	219	8	,	,	,
9936	219	9	many	many	JJ
9936	219	10	of	of	IN
9936	219	11	the	the	DT
9936	219	12	cities	city	NNS
9936	219	13	,	,	,
9936	219	14	particularly	particularly	RB
9936	219	15	the	the	DT
9936	219	16	large	large	JJ
9936	219	17	ones	one	NNS
9936	219	18	,	,	,
9936	219	19	have	have	VBP
9936	219	20	made	make	VBN
9936	219	21	their	-PRON-	PRP$
9936	219	22	own	own	JJ
9936	219	23	standards	standard	NNS
9936	219	24	,	,	,
9936	219	25	which	which	WDT
9936	219	26	,	,	,
9936	219	27	as	as	IN
9936	219	28	a	a	DT
9936	219	29	rule	rule	NN
9936	219	30	,	,	,
9936	219	31	are	be	VBP
9936	219	32	very	very	RB
9936	219	33	rigid	rigid	JJ
9936	219	34	.	.	.
9936	220	1	One	one	CD
9936	220	2	of	of	IN
9936	220	3	the	the	DT
9936	220	4	usual	usual	JJ
9936	220	5	requirements	requirement	NNS
9936	220	6	is	be	VBZ
9936	220	7	to	to	TO
9936	220	8	compel	compel	VB
9936	220	9	each	each	DT
9936	220	10	person	person	NN
9936	220	11	who	who	WP
9936	220	12	wishes	wish	VBZ
9936	220	13	to	to	TO
9936	220	14	sell	sell	VB
9936	220	15	milk	milk	NN
9936	220	16	in	in	IN
9936	220	17	the	the	DT
9936	220	18	city	city	NN
9936	220	19	to	to	TO
9936	220	20	buy	buy	VB
9936	220	21	a	a	DT
9936	220	22	license	license	NN
9936	220	23	,	,	,
9936	220	24	so	so	IN
9936	220	25	that	that	IN
9936	220	26	the	the	DT
9936	220	27	city	city	NN
9936	220	28	authorities	authority	NNS
9936	220	29	may	may	MD
9936	220	30	keep	keep	VB
9936	220	31	in	in	IN
9936	220	32	touch	touch	NN
9936	220	33	with	with	IN
9936	220	34	those	those	DT
9936	220	35	handling	handle	VBG
9936	220	36	milk	milk	NN
9936	220	37	and	and	CC
9936	220	38	so	so	IN
9936	220	39	that	that	IN
9936	220	40	conditions	condition	NNS
9936	220	41	may	may	MD
9936	220	42	be	be	VB
9936	220	43	investigated	investigate	VBN
9936	220	44	at	at	IN
9936	220	45	any	any	DT
9936	220	46	time	time	NN
9936	220	47	.	.	.
9936	221	1	In	in	IN
9936	221	2	view	view	NN
9936	221	3	of	of	IN
9936	221	4	the	the	DT
9936	221	5	care	care	NN
9936	221	6	required	require	VBN
9936	221	7	of	of	IN
9936	221	8	dealers	dealer	NNS
9936	221	9	in	in	IN
9936	221	10	handling	handle	VBG
9936	221	11	milk	milk	NN
9936	221	12	,	,	,
9936	221	13	the	the	DT
9936	221	14	housewife	housewife	NN
9936	221	15	owes	owe	VBZ
9936	221	16	it	-PRON-	PRP
9936	221	17	to	to	IN
9936	221	18	herself	-PRON-	PRP
9936	221	19	and	and	CC
9936	221	20	the	the	DT
9936	221	21	members	member	NNS
9936	221	22	of	of	IN
9936	221	23	her	-PRON-	PRP$
9936	221	24	family	family	NN
9936	221	25	to	to	TO
9936	221	26	keep	keep	VB
9936	221	27	the	the	DT
9936	221	28	milk	milk	NN
9936	221	29	in	in	IN
9936	221	30	the	the	DT
9936	221	31	home	home	NN
9936	221	32	in	in	IN
9936	221	33	the	the	DT
9936	221	34	best	good	JJS
9936	221	35	possible	possible	JJ
9936	221	36	manner	manner	NN
9936	221	37	.	.	.
9936	222	1	GRADES	grade	NNS
9936	222	2	OF	of	IN
9936	222	3	CLEAN	CLEAN	NNP
9936	222	4	MILK	MILK	NNP
9936	222	5	31	31	CD
9936	222	6	.	.	.
9936	223	1	Ever	ever	RB
9936	223	2	since	since	IN
9936	223	3	milk	milk	NN
9936	223	4	has	have	VBZ
9936	223	5	come	come	VBN
9936	223	6	to	to	TO
9936	223	7	be	be	VB
9936	223	8	a	a	DT
9936	223	9	commercial	commercial	JJ
9936	223	10	product	product	NN
9936	223	11	,	,	,
9936	223	12	authorities	authority	NNS
9936	223	13	have	have	VBP
9936	223	14	been	be	VBN
9936	223	15	devising	devise	VBG
9936	223	16	ways	way	NNS
9936	223	17	in	in	IN
9936	223	18	which	which	WDT
9936	223	19	it	-PRON-	PRP
9936	223	20	may	may	MD
9936	223	21	be	be	VB
9936	223	22	brought	bring	VBN
9936	223	23	to	to	IN
9936	223	24	the	the	DT
9936	223	25	consumer	consumer	NN
9936	223	26	in	in	IN
9936	223	27	a	a	DT
9936	223	28	condition	condition	NN
9936	223	29	that	that	WDT
9936	223	30	will	will	MD
9936	223	31	permit	permit	VB
9936	223	32	it	-PRON-	PRP
9936	223	33	to	to	TO
9936	223	34	be	be	VB
9936	223	35	used	use	VBN
9936	223	36	without	without	IN
9936	223	37	causing	cause	VBG
9936	223	38	ill	ill	JJ
9936	223	39	results	result	NNS
9936	223	40	.	.	.
9936	224	1	Their	-PRON-	PRP$
9936	224	2	efforts	effort	NNS
9936	224	3	have	have	VBP
9936	224	4	been	be	VBN
9936	224	5	rewarded	reward	VBN
9936	224	6	to	to	IN
9936	224	7	such	such	PDT
9936	224	8	an	an	DT
9936	224	9	extent	extent	NN
9936	224	10	that	that	WDT
9936	224	11	nowadays	nowadays	RB
9936	224	12	consumers	consumer	NNS
9936	224	13	have	have	VBP
9936	224	14	little	little	JJ
9936	224	15	to	to	TO
9936	224	16	fear	fear	VB
9936	224	17	from	from	IN
9936	224	18	the	the	DT
9936	224	19	milk	milk	NN
9936	224	20	they	-PRON-	PRP
9936	224	21	purchase	purchase	VBP
9936	224	22	,	,	,
9936	224	23	provided	provide	VBN
9936	224	24	they	-PRON-	PRP
9936	224	25	get	get	VBP
9936	224	26	it	-PRON-	PRP
9936	224	27	from	from	IN
9936	224	28	dealers	dealer	NNS
9936	224	29	who	who	WP
9936	224	30	live	live	VBP
9936	224	31	up	up	RP
9936	224	32	to	to	IN
9936	224	33	the	the	DT
9936	224	34	laws	law	NNS
9936	224	35	.	.	.
9936	225	1	Chief	chief	NN
9936	225	2	among	among	IN
9936	225	3	the	the	DT
9936	225	4	different	different	JJ
9936	225	5	grades	grade	NNS
9936	225	6	of	of	IN
9936	225	7	clean	clean	JJ
9936	225	8	milk	milk	NN
9936	225	9	is	be	VBZ
9936	225	10	_	_	NNP
9936	225	11	certified	certify	VBN
9936	225	12	milk	milk	NN
9936	225	13	,	,	,
9936	225	14	_	_	NNP
9936	225	15	and	and	CC
9936	225	16	next	next	RB
9936	225	17	in	in	IN
9936	225	18	order	order	NN
9936	225	19	comes	come	VBZ
9936	225	20	_	_	NNP
9936	225	21	pasteurized	pasteurize	VBD
9936	225	22	milk	milk	NN
9936	225	23	,	,	,
9936	225	24	_	_	NNP
9936	225	25	followed	follow	VBD
9936	225	26	by	by	IN
9936	225	27	_	_	NNP
9936	225	28	sterilized	sterilize	VBD
9936	225	29	milk	milk	NN
9936	225	30	_	_	NNP
9936	225	31	.	.	.
9936	226	1	32	32	CD
9936	226	2	.	.	.
9936	227	1	CERTIFIED	CERTIFIED	NNP
9936	227	2	MILK.--The	milk.--the	JJ
9936	227	3	grade	grade	NN
9936	227	4	of	of	IN
9936	227	5	clean	clean	JJ
9936	227	6	milk	milk	NN
9936	227	7	sold	sell	VBN
9936	227	8	under	under	IN
9936	227	9	the	the	DT
9936	227	10	name	name	NN
9936	227	11	of	of	IN
9936	227	12	certified	certify	VBN
9936	227	13	milk	milk	NN
9936	227	14	is	be	VBZ
9936	227	15	simply	simply	RB
9936	227	16	natural	natural	JJ
9936	227	17	,	,	,
9936	227	18	raw	raw	JJ
9936	227	19	milk	milk	NN
9936	227	20	that	that	WDT
9936	227	21	is	be	VBZ
9936	227	22	produced	produce	VBN
9936	227	23	and	and	CC
9936	227	24	marketed	market	VBN
9936	227	25	under	under	IN
9936	227	26	conditions	condition	NNS
9936	227	27	that	that	WDT
9936	227	28	permit	permit	VBP
9936	227	29	it	-PRON-	PRP
9936	227	30	to	to	TO
9936	227	31	be	be	VB
9936	227	32	guaranteed	guarantee	VBN
9936	227	33	as	as	IN
9936	227	34	pure	pure	JJ
9936	227	35	,	,	,
9936	227	36	wholesome	wholesome	JJ
9936	227	37	,	,	,
9936	227	38	and	and	CC
9936	227	39	of	of	IN
9936	227	40	definite	definite	JJ
9936	227	41	composition	composition	NN
9936	227	42	.	.	.
9936	228	1	Such	such	JJ
9936	228	2	milk	milk	NN
9936	228	3	is	be	VBZ
9936	228	4	necessarily	necessarily	RB
9936	228	5	higher	high	JJR
9936	228	6	in	in	IN
9936	228	7	price	price	NN
9936	228	8	than	than	IN
9936	228	9	milk	milk	NN
9936	228	10	that	that	WDT
9936	228	11	is	be	VBZ
9936	228	12	less	less	RBR
9936	228	13	wholesome	wholesome	JJ
9936	228	14	and	and	CC
9936	228	15	sanitary	sanitary	JJ
9936	228	16	,	,	,
9936	228	17	because	because	IN
9936	228	18	of	of	IN
9936	228	19	the	the	DT
9936	228	20	extra	extra	JJ
9936	228	21	cost	cost	NN
9936	228	22	to	to	IN
9936	228	23	the	the	DT
9936	228	24	dairyman	dairyman	NN
9936	228	25	in	in	IN
9936	228	26	meeting	meet	VBG
9936	228	27	the	the	DT
9936	228	28	requirements	requirement	NNS
9936	228	29	that	that	WDT
9936	228	30	make	make	VBP
9936	228	31	it	-PRON-	PRP
9936	228	32	possible	possible	JJ
9936	228	33	for	for	IN
9936	228	34	him	-PRON-	PRP
9936	228	35	to	to	TO
9936	228	36	produce	produce	VB
9936	228	37	clean	clean	JJ
9936	228	38	milk	milk	NN
9936	228	39	under	under	IN
9936	228	40	sanitary	sanitary	JJ
9936	228	41	conditions	condition	NNS
9936	228	42	.	.	.
9936	229	1	These	these	DT
9936	229	2	requirements	requirement	NNS
9936	229	3	pertain	pertain	VBP
9936	229	4	to	to	IN
9936	229	5	the	the	DT
9936	229	6	health	health	NN
9936	229	7	and	and	CC
9936	229	8	cleanliness	cleanliness	NN
9936	229	9	of	of	IN
9936	229	10	those	those	DT
9936	229	11	who	who	WP
9936	229	12	handle	handle	VBP
9936	229	13	the	the	DT
9936	229	14	milk	milk	NN
9936	229	15	,	,	,
9936	229	16	to	to	IN
9936	229	17	the	the	DT
9936	229	18	health	health	NN
9936	229	19	,	,	,
9936	229	20	housing	housing	NN
9936	229	21	condition	condition	NN
9936	229	22	,	,	,
9936	229	23	and	and	CC
9936	229	24	care	care	NN
9936	229	25	of	of	IN
9936	229	26	the	the	DT
9936	229	27	herd	herd	NN
9936	229	28	and	and	CC
9936	229	29	the	the	DT
9936	229	30	dairy	dairy	NN
9936	229	31	cows	cow	NNS
9936	229	32	,	,	,
9936	229	33	and	and	CC
9936	229	34	to	to	IN
9936	229	35	the	the	DT
9936	229	36	handling	handling	NN
9936	229	37	and	and	CC
9936	229	38	care	care	NN
9936	229	39	of	of	IN
9936	229	40	milk	milk	NN
9936	229	41	in	in	IN
9936	229	42	the	the	DT
9936	229	43	dairy	dairy	NN
9936	229	44	and	and	CC
9936	229	45	during	during	IN
9936	229	46	transportation	transportation	NN
9936	229	47	and	and	CC
9936	229	48	delivery	delivery	NN
9936	229	49	.	.	.
9936	230	1	They	-PRON-	PRP
9936	230	2	are	be	VBP
9936	230	3	usually	usually	RB
9936	230	4	established	establish	VBN
9936	230	5	and	and	CC
9936	230	6	enforced	enforce	VBN
9936	230	7	by	by	IN
9936	230	8	an	an	DT
9936	230	9	inspection	inspection	NN
9936	230	10	commission	commission	NN
9936	230	11	appointed	appoint	VBN
9936	230	12	by	by	IN
9936	230	13	the	the	DT
9936	230	14	city	city	NN
9936	230	15	,	,	,
9936	230	16	county	county	NN
9936	230	17	,	,	,
9936	230	18	or	or	CC
9936	230	19	state	state	NN
9936	230	20	in	in	IN
9936	230	21	which	which	WDT
9936	230	22	the	the	DT
9936	230	23	milk	milk	NN
9936	230	24	is	be	VBZ
9936	230	25	produced	produce	VBN
9936	230	26	.	.	.
9936	231	1	33	33	CD
9936	231	2	.	.	.
9936	232	1	If	if	IN
9936	232	2	a	a	DT
9936	232	3	little	little	JJ
9936	232	4	careful	careful	JJ
9936	232	5	thought	thought	NN
9936	232	6	is	be	VBZ
9936	232	7	given	give	VBN
9936	232	8	to	to	IN
9936	232	9	the	the	DT
9936	232	10	milk	milk	NN
9936	232	11	situation	situation	NN
9936	232	12	,	,	,
9936	232	13	it	-PRON-	PRP
9936	232	14	will	will	MD
9936	232	15	be	be	VB
9936	232	16	admitted	admit	VBN
9936	232	17	that	that	IN
9936	232	18	such	such	JJ
9936	232	19	precautions	precaution	NNS
9936	232	20	are	be	VBP
9936	232	21	necessary	necessary	JJ
9936	232	22	if	if	IN
9936	232	23	clean	clean	JJ
9936	232	24	milk	milk	NN
9936	232	25	is	be	VBZ
9936	232	26	to	to	TO
9936	232	27	be	be	VB
9936	232	28	the	the	DT
9936	232	29	result	result	NN
9936	232	30	.	.	.
9936	233	1	Such	such	JJ
9936	233	2	milk	milk	NN
9936	233	3	can	can	MD
9936	233	4	not	not	RB
9936	233	5	be	be	VB
9936	233	6	produced	produce	VBN
9936	233	7	if	if	IN
9936	233	8	the	the	DT
9936	233	9	surroundings	surrounding	NNS
9936	233	10	are	be	VBP
9936	233	11	dirty	dirty	JJ
9936	233	12	,	,	,
9936	233	13	because	because	IN
9936	233	14	dust	dust	NN
9936	233	15	and	and	CC
9936	233	16	flies	fly	NNS
9936	233	17	,	,	,
9936	233	18	which	which	WDT
9936	233	19	are	be	VBP
9936	233	20	two	two	CD
9936	233	21	sources	source	NNS
9936	233	22	of	of	IN
9936	233	23	contamination	contamination	NN
9936	233	24	,	,	,
9936	233	25	are	be	VBP
9936	233	26	practically	practically	RB
9936	233	27	always	always	RB
9936	233	28	present	present	JJ
9936	233	29	in	in	IN
9936	233	30	such	such	JJ
9936	233	31	places	place	NNS
9936	233	32	.	.	.
9936	234	1	A	a	DT
9936	234	2	stable	stable	JJ
9936	234	3	with	with	IN
9936	234	4	poor	poor	JJ
9936	234	5	ventilation	ventilation	NN
9936	234	6	,	,	,
9936	234	7	without	without	IN
9936	234	8	screens	screen	NNS
9936	234	9	to	to	TO
9936	234	10	keep	keep	VB
9936	234	11	out	out	RP
9936	234	12	flies	fly	NNS
9936	234	13	,	,	,
9936	234	14	and	and	CC
9936	234	15	with	with	IN
9936	234	16	floors	floor	NNS
9936	234	17	that	that	WDT
9936	234	18	will	will	MD
9936	234	19	not	not	RB
9936	234	20	permit	permit	VB
9936	234	21	of	of	IN
9936	234	22	cleaning	cleaning	NN
9936	234	23	,	,	,
9936	234	24	but	but	CC
9936	234	25	cause	cause	VB
9936	234	26	filth	filth	NN
9936	234	27	and	and	CC
9936	234	28	refuse	refuse	VBP
9936	234	29	to	to	TO
9936	234	30	accumulate	accumulate	VB
9936	234	31	,	,	,
9936	234	32	is	be	VBZ
9936	234	33	sure	sure	JJ
9936	234	34	to	to	TO
9936	234	35	contaminate	contaminate	VB
9936	234	36	milk	milk	NN
9936	234	37	that	that	WDT
9936	234	38	is	be	VBZ
9936	234	39	handled	handle	VBN
9936	234	40	in	in	IN
9936	234	41	it	-PRON-	PRP
9936	234	42	.	.	.
9936	235	1	In	in	IN
9936	235	2	addition	addition	NN
9936	235	3	,	,	,
9936	235	4	cows	cow	NNS
9936	235	5	that	that	WDT
9936	235	6	are	be	VBP
9936	235	7	not	not	RB
9936	235	8	well	well	RB
9936	235	9	fed	fed	NNP
9936	235	10	,	,	,
9936	235	11	comfortably	comfortably	RB
9936	235	12	housed	house	VBN
9936	235	13	,	,	,
9936	235	14	or	or	CC
9936	235	15	carefully	carefully	RB
9936	235	16	groomed	groom	VBN
9936	235	17	can	can	MD
9936	235	18	not	not	RB
9936	235	19	be	be	VB
9936	235	20	expected	expect	VBN
9936	235	21	to	to	TO
9936	235	22	give	give	VB
9936	235	23	milk	milk	NN
9936	235	24	of	of	IN
9936	235	25	as	as	RB
9936	235	26	good	good	JJ
9936	235	27	quality	quality	NN
9936	235	28	as	as	IN
9936	235	29	cows	cow	NNS
9936	235	30	that	that	WDT
9936	235	31	are	be	VBP
9936	235	32	properly	properly	RB
9936	235	33	cared	care	VBN
9936	235	34	for	for	IN
9936	235	35	.	.	.
9936	236	1	Likewise	likewise	RB
9936	236	2	,	,	,
9936	236	3	if	if	IN
9936	236	4	the	the	DT
9936	236	5	persons	person	NNS
9936	236	6	who	who	WP
9936	236	7	do	do	VBP
9936	236	8	the	the	DT
9936	236	9	milking	milking	NN
9936	236	10	are	be	VBP
9936	236	11	not	not	RB
9936	236	12	clean	clean	JJ
9936	236	13	,	,	,
9936	236	14	the	the	DT
9936	236	15	milk	milk	NN
9936	236	16	is	be	VBZ
9936	236	17	subject	subject	JJ
9936	236	18	to	to	IN
9936	236	19	contamination	contamination	NN
9936	236	20	from	from	IN
9936	236	21	this	this	DT
9936	236	22	source	source	NN
9936	236	23	.	.	.
9936	237	1	34	34	CD
9936	237	2	.	.	.
9936	238	1	All	all	DT
9936	238	2	such	such	JJ
9936	238	3	unfavorable	unfavorable	JJ
9936	238	4	conditions	condition	NNS
9936	238	5	can	can	MD
9936	238	6	be	be	VB
9936	238	7	remedied	remedie	VBN
9936	238	8	,	,	,
9936	238	9	and	and	CC
9936	238	10	must	must	MD
9936	238	11	be	be	VB
9936	238	12	in	in	IN
9936	238	13	the	the	DT
9936	238	14	production	production	NN
9936	238	15	of	of	IN
9936	238	16	certified	certify	VBN
9936	238	17	milk	milk	NN
9936	238	18	;	;	:
9936	238	19	but	but	CC
9936	238	20	the	the	DT
9936	238	21	good	good	JJ
9936	238	22	accomplished	accomplish	VBN
9936	238	23	in	in	IN
9936	238	24	this	this	DT
9936	238	25	direction	direction	NN
9936	238	26	will	will	MD
9936	238	27	be	be	VB
9936	238	28	lost	lose	VBN
9936	238	29	if	if	IN
9936	238	30	the	the	DT
9936	238	31	milk	milk	NN
9936	238	32	is	be	VBZ
9936	238	33	carelessly	carelessly	RB
9936	238	34	handled	handle	VBN
9936	238	35	after	after	IN
9936	238	36	milking	milk	VBG
9936	238	37	.	.	.
9936	239	1	Therefore	therefore	RB
9936	239	2	,	,	,
9936	239	3	in	in	IN
9936	239	4	producing	produce	VBG
9936	239	5	certified	certify	VBN
9936	239	6	milk	milk	NN
9936	239	7	,	,	,
9936	239	8	only	only	RB
9936	239	9	the	the	DT
9936	239	10	cleanest	clean	JJS
9936	239	11	water	water	NN
9936	239	12	available	available	JJ
9936	239	13	is	be	VBZ
9936	239	14	allowed	allow	VBN
9936	239	15	to	to	TO
9936	239	16	be	be	VB
9936	239	17	used	use	VBN
9936	239	18	in	in	IN
9936	239	19	the	the	DT
9936	239	20	dairy	dairy	NN
9936	239	21	.	.	.
9936	240	1	Impure	impure	NN
9936	240	2	water	water	NN
9936	240	3	is	be	VBZ
9936	240	4	a	a	DT
9936	240	5	common	common	JJ
9936	240	6	source	source	NN
9936	240	7	of	of	IN
9936	240	8	the	the	DT
9936	240	9	contamination	contamination	NN
9936	240	10	of	of	IN
9936	240	11	milk	milk	NN
9936	240	12	in	in	IN
9936	240	13	such	such	JJ
9936	240	14	places	place	NNS
9936	240	15	.	.	.
9936	241	1	On	on	IN
9936	241	2	some	some	DT
9936	241	3	farms	farm	NNS
9936	241	4	,	,	,
9936	241	5	the	the	DT
9936	241	6	water	water	NN
9936	241	7	supply	supply	NN
9936	241	8	comes	come	VBZ
9936	241	9	from	from	IN
9936	241	10	a	a	DT
9936	241	11	well	well	NN
9936	241	12	that	that	WDT
9936	241	13	is	be	VBZ
9936	241	14	too	too	RB
9936	241	15	near	near	IN
9936	241	16	the	the	DT
9936	241	17	barn	barn	NN
9936	241	18	or	or	CC
9936	241	19	that	that	DT
9936	241	20	is	be	VBZ
9936	241	21	too	too	RB
9936	241	22	shallow	shallow	JJ
9936	241	23	to	to	TO
9936	241	24	avoid	avoid	VB
9936	241	25	being	be	VBG
9936	241	26	made	make	VBN
9936	241	27	impure	impure	NN
9936	241	28	by	by	IN
9936	241	29	the	the	DT
9936	241	30	germs	germ	NNS
9936	241	31	that	that	WDT
9936	241	32	filter	filter	VBP
9936	241	33	into	into	IN
9936	241	34	it	-PRON-	PRP
9936	241	35	from	from	IN
9936	241	36	the	the	DT
9936	241	37	barnyard	barnyard	NN
9936	241	38	or	or	CC
9936	241	39	a	a	DT
9936	241	40	cesspool	cesspool	NN
9936	241	41	.	.	.
9936	242	1	If	if	IN
9936	242	2	vessels	vessel	NNS
9936	242	3	in	in	IN
9936	242	4	which	which	WDT
9936	242	5	milk	milk	NN
9936	242	6	is	be	VBZ
9936	242	7	placed	place	VBN
9936	242	8	are	be	VBP
9936	242	9	washed	wash	VBN
9936	242	10	in	in	IN
9936	242	11	such	such	JJ
9936	242	12	water	water	NN
9936	242	13	,	,	,
9936	242	14	it	-PRON-	PRP
9936	242	15	is	be	VBZ
9936	242	16	necessary	necessary	JJ
9936	242	17	to	to	TO
9936	242	18	sterilize	sterilize	VB
9936	242	19	them	-PRON-	PRP
9936	242	20	by	by	IN
9936	242	21	boiling	boil	VBG
9936	242	22	or	or	CC
9936	242	23	steaming	steam	VBG
9936	242	24	before	before	IN
9936	242	25	milk	milk	NN
9936	242	26	is	be	VBZ
9936	242	27	put	put	VBN
9936	242	28	into	into	IN
9936	242	29	them	-PRON-	PRP
9936	242	30	,	,	,
9936	242	31	in	in	IN
9936	242	32	order	order	NN
9936	242	33	to	to	TO
9936	242	34	kill	kill	VB
9936	242	35	the	the	DT
9936	242	36	germs	germ	NNS
9936	242	37	that	that	WDT
9936	242	38	come	come	VBP
9936	242	39	from	from	IN
9936	242	40	the	the	DT
9936	242	41	water	water	NN
9936	242	42	.	.	.
9936	243	1	If	if	IN
9936	243	2	such	such	PDT
9936	243	3	a	a	DT
9936	243	4	precaution	precaution	NN
9936	243	5	as	as	IN
9936	243	6	this	this	DT
9936	243	7	is	be	VBZ
9936	243	8	not	not	RB
9936	243	9	observed	observe	VBN
9936	243	10	,	,	,
9936	243	11	the	the	DT
9936	243	12	germs	germ	NNS
9936	243	13	will	will	MD
9936	243	14	multiply	multiply	VB
9936	243	15	rapidly	rapidly	RB
9936	243	16	in	in	IN
9936	243	17	the	the	DT
9936	243	18	milk	milk	NN
9936	243	19	and	and	CC
9936	243	20	,	,	,
9936	243	21	provided	provide	VBN
9936	243	22	they	-PRON-	PRP
9936	243	23	are	be	VBP
9936	243	24	disease	disease	NN
9936	243	25	-	-	HYPH
9936	243	26	producing	produce	VBG
9936	243	27	,	,	,
9936	243	28	will	will	MD
9936	243	29	make	make	VB
9936	243	30	the	the	DT
9936	243	31	milk	milk	NN
9936	243	32	extremely	extremely	RB
9936	243	33	dangerous	dangerous	JJ
9936	243	34	.	.	.
9936	244	1	Besides	besides	IN
9936	244	2	observing	observe	VBG
9936	244	3	the	the	DT
9936	244	4	precautions	precaution	NNS
9936	244	5	mentioned	mention	VBN
9936	244	6	,	,	,
9936	244	7	it	-PRON-	PRP
9936	244	8	is	be	VBZ
9936	244	9	necessary	necessary	JJ
9936	244	10	that	that	IN
9936	244	11	all	all	DT
9936	244	12	utensils	utensil	NNS
9936	244	13	used	use	VBN
9936	244	14	in	in	IN
9936	244	15	a	a	DT
9936	244	16	dairy	dairy	NN
9936	244	17	,	,	,
9936	244	18	such	such	JJ
9936	244	19	as	as	IN
9936	244	20	pails	pail	NNS
9936	244	21	for	for	IN
9936	244	22	milking	milking	NN
9936	244	23	,	,	,
9936	244	24	strainers	strainer	NNS
9936	244	25	,	,	,
9936	244	26	containers	container	NNS
9936	244	27	,	,	,
9936	244	28	etc	etc	FW
9936	244	29	.	.	.
9936	244	30	,	,	,
9936	244	31	be	be	VB
9936	244	32	kept	keep	VBN
9936	244	33	scrupulously	scrupulously	RB
9936	244	34	clean	clean	JJ
9936	244	35	.	.	.
9936	245	1	Likewise	likewise	RB
9936	245	2	,	,	,
9936	245	3	they	-PRON-	PRP
9936	245	4	must	must	MD
9936	245	5	be	be	VB
9936	245	6	sterilized	sterilize	VBN
9936	245	7	by	by	IN
9936	245	8	boiling	boil	VBG
9936	245	9	each	each	DT
9936	245	10	time	time	NN
9936	245	11	they	-PRON-	PRP
9936	245	12	are	be	VBP
9936	245	13	used	use	VBN
9936	245	14	,	,	,
9936	245	15	for	for	IN
9936	245	16	,	,	,
9936	245	17	while	while	IN
9936	245	18	disease	disease	NN
9936	245	19	germs	germ	NNS
9936	245	20	may	may	MD
9936	245	21	be	be	VB
9936	245	22	absent	absent	JJ
9936	245	23	,	,	,
9936	245	24	those	those	DT
9936	245	25	which	which	WDT
9936	245	26	cause	cause	VBP
9936	245	27	the	the	DT
9936	245	28	milk	milk	NN
9936	245	29	to	to	IN
9936	245	30	sour	sour	JJ
9936	245	31	are	be	VBP
9936	245	32	always	always	RB
9936	245	33	present	present	JJ
9936	245	34	and	and	CC
9936	245	35	must	must	MD
9936	245	36	be	be	VB
9936	245	37	destroyed	destroy	VBN
9936	245	38	.	.	.
9936	246	1	Finally	finally	RB
9936	246	2	,	,	,
9936	246	3	to	to	TO
9936	246	4	prevent	prevent	VB
9936	246	5	any	any	DT
9936	246	6	germs	germ	NNS
9936	246	7	that	that	WDT
9936	246	8	enter	enter	VBP
9936	246	9	milk	milk	NN
9936	246	10	from	from	IN
9936	246	11	multiplying	multiply	VBG
9936	246	12	,	,	,
9936	246	13	even	even	RB
9936	246	14	when	when	WRB
9936	246	15	it	-PRON-	PRP
9936	246	16	is	be	VBZ
9936	246	17	properly	properly	RB
9936	246	18	cared	care	VBN
9936	246	19	for	for	IN
9936	246	20	,	,	,
9936	246	21	the	the	DT
9936	246	22	milk	milk	NN
9936	246	23	has	have	VBZ
9936	246	24	to	to	TO
9936	246	25	be	be	VB
9936	246	26	cooled	cool	VBN
9936	246	27	to	to	IN
9936	246	28	a	a	DT
9936	246	29	temperature	temperature	NN
9936	246	30	of	of	IN
9936	246	31	45	45	CD
9936	246	32	degrees	degree	NNS
9936	246	33	Fahrenheit	Fahrenheit	NNP
9936	246	34	or	or	CC
9936	246	35	lower	lower	RBR
9936	246	36	immediately	immediately	RB
9936	246	37	after	after	IN
9936	246	38	milking	milk	VBG
9936	246	39	and	and	CC
9936	246	40	then	then	RB
9936	246	41	bottled	bottle	VBD
9936	246	42	in	in	IN
9936	246	43	sterilized	sterilize	VBN
9936	246	44	bottles	bottle	NNS
9936	246	45	,	,	,
9936	246	46	sealed	seal	VBN
9936	246	47	,	,	,
9936	246	48	and	and	CC
9936	246	49	packed	pack	VBN
9936	246	50	in	in	IN
9936	246	51	ice	ice	NN
9936	246	52	,	,	,
9936	246	53	within	within	IN
9936	246	54	20	20	CD
9936	246	55	minutes	minute	NNS
9936	246	56	after	after	IN
9936	246	57	milking	milk	VBG
9936	246	58	.	.	.
9936	247	1	35	35	CD
9936	247	2	.	.	.
9936	248	1	It	-PRON-	PRP
9936	248	2	is	be	VBZ
9936	248	3	by	by	IN
9936	248	4	giving	give	VBG
9936	248	5	attention	attention	NN
9936	248	6	to	to	IN
9936	248	7	all	all	DT
9936	248	8	such	such	JJ
9936	248	9	matters	matter	NNS
9936	248	10	that	that	WDT
9936	248	11	certified	certify	VBD
9936	248	12	milk	milk	NN
9936	248	13	is	be	VBZ
9936	248	14	possible	possible	JJ
9936	248	15	.	.	.
9936	249	1	Such	such	JJ
9936	249	2	milk	milk	NN
9936	249	3	,	,	,
9936	249	4	as	as	IN
9936	249	5	will	will	MD
9936	249	6	be	be	VB
9936	249	7	understood	understand	VBN
9936	249	8	from	from	IN
9936	249	9	what	what	WP
9936	249	10	has	have	VBZ
9936	249	11	been	be	VBN
9936	249	12	said	say	VBN
9936	249	13	,	,	,
9936	249	14	is	be	VBZ
9936	249	15	neither	neither	CC
9936	249	16	a	a	DT
9936	249	17	cooked	cooked	JJ
9936	249	18	milk	milk	NN
9936	249	19	nor	nor	CC
9936	249	20	a	a	DT
9936	249	21	dirty	dirty	JJ
9936	249	22	milk	milk	NN
9936	249	23	that	that	WDT
9936	249	24	is	be	VBZ
9936	249	25	processed	process	VBN
9936	249	26	,	,	,
9936	249	27	but	but	CC
9936	249	28	a	a	DT
9936	249	29	natural	natural	JJ
9936	249	30	,	,	,
9936	249	31	raw	raw	JJ
9936	249	32	milk	milk	NN
9936	249	33	that	that	WDT
9936	249	34	is	be	VBZ
9936	249	35	clean	clean	JJ
9936	249	36	at	at	IN
9936	249	37	all	all	DT
9936	249	38	stages	stage	NNS
9936	249	39	of	of	IN
9936	249	40	its	-PRON-	PRP$
9936	249	41	production	production	NN
9936	249	42	and	and	CC
9936	249	43	marketing	marketing	NN
9936	249	44	.	.	.
9936	250	1	Because	because	IN
9936	250	2	of	of	IN
9936	250	3	this	this	DT
9936	250	4	fact	fact	NN
9936	250	5	,	,	,
9936	250	6	it	-PRON-	PRP
9936	250	7	is	be	VBZ
9936	250	8	the	the	DT
9936	250	9	best	good	JJS
9936	250	10	and	and	CC
9936	250	11	cleanest	clean	JJS
9936	250	12	milk	milk	NN
9936	250	13	to	to	TO
9936	250	14	be	be	VB
9936	250	15	had	have	VBN
9936	250	16	and	and	CC
9936	250	17	may	may	MD
9936	250	18	be	be	VB
9936	250	19	used	use	VBN
9936	250	20	without	without	IN
9936	250	21	hesitation	hesitation	NN
9936	250	22	,	,	,
9936	250	23	not	not	RB
9936	250	24	only	only	RB
9936	250	25	by	by	IN
9936	250	26	grown	grown	JJ
9936	250	27	persons	person	NNS
9936	250	28	in	in	IN
9936	250	29	good	good	JJ
9936	250	30	health	health	NN
9936	250	31	,	,	,
9936	250	32	but	but	CC
9936	250	33	for	for	IN
9936	250	34	infants	infant	NNS
9936	250	35	and	and	CC
9936	250	36	invalids	invalid	NNS
9936	250	37	.	.	.
9936	251	1	The	the	DT
9936	251	2	sanitary	sanitary	JJ
9936	251	3	condition	condition	NN
9936	251	4	of	of	IN
9936	251	5	certified	certify	VBN
9936	251	6	milk	milk	NN
9936	251	7	and	and	CC
9936	251	8	the	the	DT
9936	251	9	consequent	consequent	JJ
9936	251	10	length	length	NN
9936	251	11	of	of	IN
9936	251	12	time	time	NN
9936	251	13	it	-PRON-	PRP
9936	251	14	will	will	MD
9936	251	15	remain	remain	VB
9936	251	16	sweet	sweet	JJ
9936	251	17	was	be	VBD
9936	251	18	demonstrated	demonstrate	VBN
9936	251	19	conclusively	conclusively	RB
9936	251	20	as	as	IN
9936	251	21	far	far	RB
9936	251	22	back	back	RB
9936	251	23	as	as	IN
9936	251	24	1900	1900	CD
9936	251	25	at	at	IN
9936	251	26	the	the	DT
9936	251	27	Paris	Paris	NNP
9936	251	28	Exposition	Exposition	NNP
9936	251	29	.	.	.
9936	252	1	At	at	IN
9936	252	2	this	this	DT
9936	252	3	time	time	NN
9936	252	4	,	,	,
9936	252	5	two	two	CD
9936	252	6	model	model	NN
9936	252	7	dairies	dairy	NNS
9936	252	8	in	in	IN
9936	252	9	the	the	DT
9936	252	10	United	United	NNP
9936	252	11	States	States	NNP
9936	252	12	--	--	:
9936	252	13	one	one	CD
9936	252	14	located	locate	VBN
9936	252	15	at	at	IN
9936	252	16	the	the	DT
9936	252	17	University	University	NNP
9936	252	18	of	of	IN
9936	252	19	Illinois	Illinois	NNP
9936	252	20	and	and	CC
9936	252	21	the	the	DT
9936	252	22	other	other	JJ
9936	252	23	at	at	IN
9936	252	24	Briarcliff	Briarcliff	NNP
9936	252	25	Manor	Manor	NNP
9936	252	26	,	,	,
9936	252	27	Westchester	Westchester	NNP
9936	252	28	County	County	NNP
9936	252	29	,	,	,
9936	252	30	New	New	NNP
9936	252	31	York	York	NNP
9936	252	32	--	--	:
9936	252	33	delivered	deliver	VBN
9936	252	34	to	to	IN
9936	252	35	their	-PRON-	PRP$
9936	252	36	booths	booth	NNS
9936	252	37	at	at	IN
9936	252	38	the	the	DT
9936	252	39	Exposition	Exposition	NNP
9936	252	40	milk	milk	NN
9936	252	41	that	that	WDT
9936	252	42	was	be	VBD
9936	252	43	bottled	bottle	VBN
9936	252	44	under	under	IN
9936	252	45	the	the	DT
9936	252	46	most	most	RBS
9936	252	47	sanitary	sanitary	JJ
9936	252	48	conditions	condition	NNS
9936	252	49	at	at	IN
9936	252	50	their	-PRON-	PRP$
9936	252	51	dairies	dairy	NNS
9936	252	52	.	.	.
9936	253	1	During	during	IN
9936	253	2	its	-PRON-	PRP$
9936	253	3	transit	transit	NN
9936	253	4	across	across	IN
9936	253	5	the	the	DT
9936	253	6	ocean	ocean	NN
9936	253	7	the	the	DT
9936	253	8	milk	milk	NN
9936	253	9	was	be	VBD
9936	253	10	kept	keep	VBN
9936	253	11	at	at	IN
9936	253	12	a	a	DT
9936	253	13	temperature	temperature	NN
9936	253	14	of	of	IN
9936	253	15	40	40	CD
9936	253	16	to	to	TO
9936	253	17	42	42	CD
9936	253	18	degrees	degree	NNS
9936	253	19	Fahrenheit	Fahrenheit	NNP
9936	253	20	,	,	,
9936	253	21	and	and	CC
9936	253	22	on	on	IN
9936	253	23	its	-PRON-	PRP$
9936	253	24	arrival	arrival	NN
9936	253	25	,	,	,
9936	253	26	2	2	CD
9936	253	27	weeks	week	NNS
9936	253	28	after	after	IN
9936	253	29	leaving	leave	VBG
9936	253	30	the	the	DT
9936	253	31	dairies	dairy	NNS
9936	253	32	,	,	,
9936	253	33	it	-PRON-	PRP
9936	253	34	was	be	VBD
9936	253	35	found	find	VBN
9936	253	36	to	to	TO
9936	253	37	be	be	VB
9936	253	38	in	in	IN
9936	253	39	a	a	DT
9936	253	40	perfectly	perfectly	RB
9936	253	41	sweet	sweet	JJ
9936	253	42	condition	condition	NN
9936	253	43	.	.	.
9936	254	1	Similar	similar	JJ
9936	254	2	experiments	experiment	NNS
9936	254	3	made	make	VBN
9936	254	4	at	at	IN
9936	254	5	later	later	JJ
9936	254	6	dates	date	NNS
9936	254	7	,	,	,
9936	254	8	such	such	JJ
9936	254	9	as	as	IN
9936	254	10	shipping	shipping	NN
9936	254	11	certified	certify	VBN
9936	254	12	milk	milk	NN
9936	254	13	from	from	IN
9936	254	14	the	the	DT
9936	254	15	East	East	NNP
9936	254	16	to	to	IN
9936	254	17	California	California	NNP
9936	254	18	,	,	,
9936	254	19	serve	serve	VB
9936	254	20	to	to	TO
9936	254	21	bear	bear	VB
9936	254	22	out	out	RP
9936	254	23	the	the	DT
9936	254	24	test	test	NN
9936	254	25	made	make	VBN
9936	254	26	in	in	IN
9936	254	27	1900	1900	CD
9936	254	28	,	,	,
9936	254	29	and	and	CC
9936	254	30	prove	prove	VB
9936	254	31	what	what	WP
9936	254	32	can	can	MD
9936	254	33	be	be	VB
9936	254	34	done	do	VBN
9936	254	35	with	with	IN
9936	254	36	milk	milk	NN
9936	254	37	so	so	RB
9936	254	38	produced	produce	VBN
9936	254	39	as	as	IN
9936	254	40	to	to	TO
9936	254	41	be	be	VB
9936	254	42	as	as	RB
9936	254	43	free	free	JJ
9936	254	44	as	as	IN
9936	254	45	possible	possible	JJ
9936	254	46	from	from	IN
9936	254	47	bacteria	bacteria	NNS
9936	254	48	or	or	CC
9936	254	49	the	the	DT
9936	254	50	conditions	condition	NNS
9936	254	51	that	that	WDT
9936	254	52	permit	permit	VBP
9936	254	53	their	-PRON-	PRP$
9936	254	54	growth	growth	NN
9936	254	55	.	.	.
9936	255	1	36	36	CD
9936	255	2	.	.	.
9936	256	1	PASTEURIZED	pasteurized	NN
9936	256	2	MILK.--While	milk.--while	NN
9936	256	3	certified	certify	VBN
9936	256	4	milk	milk	NN
9936	256	5	is	be	VBZ
9936	256	6	undoubtedly	undoubtedly	RB
9936	256	7	the	the	DT
9936	256	8	safest	safe	JJS
9936	256	9	kind	kind	NN
9936	256	10	of	of	IN
9936	256	11	milk	milk	NN
9936	256	12	to	to	TO
9936	256	13	use	use	VB
9936	256	14	and	and	CC
9936	256	15	is	be	VBZ
9936	256	16	constantly	constantly	RB
9936	256	17	growing	grow	VBG
9936	256	18	in	in	IN
9936	256	19	favor	favor	NN
9936	256	20	,	,	,
9936	256	21	much	much	JJ
9936	256	22	of	of	IN
9936	256	23	the	the	DT
9936	256	24	milk	milk	NN
9936	256	25	received	receive	VBN
9936	256	26	in	in	IN
9936	256	27	the	the	DT
9936	256	28	home	home	NN
9936	256	29	is	be	VBZ
9936	256	30	pasteurized	pasteurize	VBN
9936	256	31	.	.	.
9936	257	1	By	by	IN
9936	257	2	pasteurized	pasteurized	JJ
9936	257	3	milk	milk	NN
9936	257	4	is	be	VBZ
9936	257	5	meant	mean	VBN
9936	257	6	milk	milk	NN
9936	257	7	that	that	WDT
9936	257	8	has	have	VBZ
9936	257	9	been	be	VBN
9936	257	10	heated	heat	VBN
9936	257	11	to	to	IN
9936	257	12	a	a	DT
9936	257	13	temperature	temperature	NN
9936	257	14	of	of	IN
9936	257	15	140	140	CD
9936	257	16	to	to	TO
9936	257	17	155	155	CD
9936	257	18	degrees	degree	NNS
9936	257	19	Fahrenheit	Fahrenheit	NNP
9936	257	20	,	,	,
9936	257	21	kept	keep	VBD
9936	257	22	at	at	IN
9936	257	23	this	this	DT
9936	257	24	temperature	temperature	NN
9936	257	25	for	for	IN
9936	257	26	15	15	CD
9936	257	27	to	to	TO
9936	257	28	20	20	CD
9936	257	29	minutes	minute	NNS
9936	257	30	,	,	,
9936	257	31	and	and	CC
9936	257	32	then	then	RB
9936	257	33	cooled	cool	VBD
9936	257	34	rapidly	rapidly	RB
9936	257	35	.	.	.
9936	258	1	The	the	DT
9936	258	2	result	result	NN
9936	258	3	of	of	IN
9936	258	4	such	such	PDT
9936	258	5	a	a	DT
9936	258	6	treatment	treatment	NN
9936	258	7	is	be	VBZ
9936	258	8	that	that	IN
9936	258	9	any	any	DT
9936	258	10	disease	disease	NN
9936	258	11	-	-	HYPH
9936	258	12	producing	produce	VBG
9936	258	13	germs	germ	NNS
9936	258	14	that	that	WDT
9936	258	15	are	be	VBP
9936	258	16	present	present	JJ
9936	258	17	in	in	IN
9936	258	18	the	the	DT
9936	258	19	milk	milk	NN
9936	258	20	,	,	,
9936	258	21	as	as	RB
9936	258	22	well	well	RB
9936	258	23	as	as	IN
9936	258	24	those	those	DT
9936	258	25	which	which	WDT
9936	258	26	are	be	VBP
9936	258	27	likely	likely	JJ
9936	258	28	to	to	TO
9936	258	29	cause	cause	VB
9936	258	30	intestinal	intestinal	JJ
9936	258	31	disturbances	disturbance	NNS
9936	258	32	,	,	,
9936	258	33	are	be	VBP
9936	258	34	destroyed	destroy	VBN
9936	258	35	,	,	,
9936	258	36	and	and	CC
9936	258	37	that	that	IN
9936	258	38	the	the	DT
9936	258	39	milk	milk	NN
9936	258	40	is	be	VBZ
9936	258	41	rendered	render	VBN
9936	258	42	safe	safe	JJ
9936	258	43	as	as	IN
9936	258	44	food	food	NN
9936	258	45	for	for	IN
9936	258	46	a	a	DT
9936	258	47	time	time	NN
9936	258	48	.	.	.
9936	259	1	Pasteurizing	pasteurizing	NN
9936	259	2	does	do	VBZ
9936	259	3	not	not	RB
9936	259	4	materially	materially	RB
9936	259	5	change	change	VB
9936	259	6	the	the	DT
9936	259	7	taste	taste	NN
9936	259	8	of	of	IN
9936	259	9	milk	milk	NN
9936	259	10	,	,	,
9936	259	11	nor	nor	CC
9936	259	12	does	do	VBZ
9936	259	13	it	-PRON-	PRP
9936	259	14	seriously	seriously	RB
9936	259	15	affect	affect	VB
9936	259	16	the	the	DT
9936	259	17	digestive	digestive	JJ
9936	259	18	properties	property	NNS
9936	259	19	of	of	IN
9936	259	20	this	this	DT
9936	259	21	food	food	NN
9936	259	22	.	.	.
9936	260	1	It	-PRON-	PRP
9936	260	2	is	be	VBZ
9936	260	3	true	true	JJ
9936	260	4	,	,	,
9936	260	5	of	of	IN
9936	260	6	course	course	NN
9936	260	7	,	,	,
9936	260	8	that	that	WDT
9936	260	9	pasteurized	pasteurize	VBN
9936	260	10	milk	milk	NN
9936	260	11	is	be	VBZ
9936	260	12	not	not	RB
9936	260	13	so	so	RB
9936	260	14	good	good	JJ
9936	260	15	as	as	IN
9936	260	16	clean	clean	JJ
9936	260	17	raw	raw	JJ
9936	260	18	milk	milk	NN
9936	260	19	.	.	.
9936	261	1	Still	still	RB
9936	261	2	it	-PRON-	PRP
9936	261	3	is	be	VBZ
9936	261	4	better	well	JJR
9936	261	5	to	to	TO
9936	261	6	use	use	VB
9936	261	7	such	such	JJ
9936	261	8	milk	milk	NN
9936	261	9	than	than	IN
9936	261	10	to	to	TO
9936	261	11	run	run	VB
9936	261	12	the	the	DT
9936	261	13	risk	risk	NN
9936	261	14	of	of	IN
9936	261	15	using	use	VBG
9936	261	16	milk	milk	NN
9936	261	17	that	that	WDT
9936	261	18	might	may	MD
9936	261	19	be	be	VB
9936	261	20	contaminated	contaminate	VBN
9936	261	21	with	with	IN
9936	261	22	the	the	DT
9936	261	23	germs	germ	NNS
9936	261	24	of	of	IN
9936	261	25	tuberculosis	tuberculosis	NN
9936	261	26	,	,	,
9936	261	27	typhoid	typhoid	NN
9936	261	28	fever	fever	NN
9936	261	29	,	,	,
9936	261	30	scarlet	scarlet	JJ
9936	261	31	fever	fever	NN
9936	261	32	,	,	,
9936	261	33	diphtheria	diphtheria	NN
9936	261	34	,	,	,
9936	261	35	or	or	CC
9936	261	36	any	any	DT
9936	261	37	other	other	JJ
9936	261	38	of	of	IN
9936	261	39	the	the	DT
9936	261	40	numerous	numerous	JJ
9936	261	41	diseases	disease	NNS
9936	261	42	that	that	WDT
9936	261	43	have	have	VBP
9936	261	44	been	be	VBN
9936	261	45	known	know	VBN
9936	261	46	to	to	TO
9936	261	47	be	be	VB
9936	261	48	carried	carry	VBN
9936	261	49	to	to	IN
9936	261	50	whole	whole	JJ
9936	261	51	families	family	NNS
9936	261	52	and	and	CC
9936	261	53	communities	community	NNS
9936	261	54	through	through	IN
9936	261	55	the	the	DT
9936	261	56	milk	milk	NN
9936	261	57	supply	supply	NN
9936	261	58	.	.	.
9936	262	1	37	37	CD
9936	262	2	.	.	.
9936	263	1	Although	although	IN
9936	263	2	pasteurizing	pasteurizing	NN
9936	263	3	is	be	VBZ
9936	263	4	done	do	VBN
9936	263	5	on	on	IN
9936	263	6	a	a	DT
9936	263	7	large	large	JJ
9936	263	8	scale	scale	NN
9936	263	9	in	in	IN
9936	263	10	dairies	dairy	NNS
9936	263	11	,	,	,
9936	263	12	there	there	EX
9936	263	13	is	be	VBZ
9936	263	14	no	no	DT
9936	263	15	reason	reason	NN
9936	263	16	why	why	WRB
9936	263	17	the	the	DT
9936	263	18	housewife	housewife	NN
9936	263	19	can	can	MD
9936	263	20	not	not	RB
9936	263	21	pasteurize	pasteurize	VB
9936	263	22	the	the	DT
9936	263	23	milk	milk	NN
9936	263	24	she	-PRON-	PRP
9936	263	25	buys	buy	VBZ
9936	263	26	,	,	,
9936	263	27	provided	provide	VBN
9936	263	28	it	-PRON-	PRP
9936	263	29	is	be	VBZ
9936	263	30	raw	raw	JJ
9936	263	31	milk	milk	NN
9936	263	32	and	and	CC
9936	263	33	she	-PRON-	PRP
9936	263	34	feels	feel	VBZ
9936	263	35	that	that	IN
9936	263	36	it	-PRON-	PRP
9936	263	37	is	be	VBZ
9936	263	38	not	not	RB
9936	263	39	safe	safe	JJ
9936	263	40	to	to	TO
9936	263	41	use	use	VB
9936	263	42	.	.	.
9936	264	1	If	if	IN
9936	264	2	pasteurizing	pasteurizing	NN
9936	264	3	is	be	VBZ
9936	264	4	to	to	TO
9936	264	5	be	be	VB
9936	264	6	done	do	VBN
9936	264	7	frequently	frequently	RB
9936	264	8	and	and	CC
9936	264	9	large	large	JJ
9936	264	10	quantities	quantity	NNS
9936	264	11	of	of	IN
9936	264	12	milk	milk	NN
9936	264	13	are	be	VBP
9936	264	14	to	to	TO
9936	264	15	be	be	VB
9936	264	16	treated	treat	VBN
9936	264	17	,	,	,
9936	264	18	it	-PRON-	PRP
9936	264	19	would	would	MD
9936	264	20	be	be	VB
9936	264	21	advisable	advisable	JJ
9936	264	22	to	to	TO
9936	264	23	purchase	purchase	VB
9936	264	24	the	the	DT
9936	264	25	convenient	convenient	JJ
9936	264	26	apparatus	apparatus	NN
9936	264	27	that	that	WDT
9936	264	28	is	be	VBZ
9936	264	29	to	to	TO
9936	264	30	be	be	VB
9936	264	31	had	have	VBN
9936	264	32	.	.	.
9936	265	1	However	however	RB
9936	265	2	,	,	,
9936	265	3	if	if	IN
9936	265	4	only	only	RB
9936	265	5	a	a	DT
9936	265	6	small	small	JJ
9936	265	7	quantity	quantity	NN
9936	265	8	of	of	IN
9936	265	9	milk	milk	NN
9936	265	10	is	be	VBZ
9936	265	11	to	to	TO
9936	265	12	be	be	VB
9936	265	13	pasteurized	pasteurize	VBN
9936	265	14	at	at	IN
9936	265	15	a	a	DT
9936	265	16	time	time	NN
9936	265	17	,	,	,
9936	265	18	a	a	DT
9936	265	19	simple	simple	JJ
9936	265	20	improvised	improvise	VBN
9936	265	21	outfit	outfit	NN
9936	265	22	will	will	MD
9936	265	23	prove	prove	VB
9936	265	24	satisfactory	satisfactory	JJ
9936	265	25	,	,	,
9936	265	26	because	because	IN
9936	265	27	milk	milk	NN
9936	265	28	pasteurized	pasteurize	VBN
9936	265	29	in	in	IN
9936	265	30	the	the	DT
9936	265	31	home	home	NN
9936	265	32	may	may	MD
9936	265	33	be	be	VB
9936	265	34	heated	heat	VBN
9936	265	35	in	in	IN
9936	265	36	the	the	DT
9936	265	37	bottles	bottle	NNS
9936	265	38	in	in	IN
9936	265	39	which	which	WDT
9936	265	40	it	-PRON-	PRP
9936	265	41	is	be	VBZ
9936	265	42	received	receive	VBN
9936	265	43	.	.	.
9936	266	1	Such	such	PDT
9936	266	2	an	an	DT
9936	266	3	outfit	outfit	NN
9936	266	4	consists	consist	VBZ
9936	266	5	of	of	IN
9936	266	6	a	a	DT
9936	266	7	dairy	dairy	NN
9936	266	8	thermometer	thermometer	NN
9936	266	9	,	,	,
9936	266	10	a	a	DT
9936	266	11	deep	deep	JJ
9936	266	12	vessel	vessel	NN
9936	266	13	,	,	,
9936	266	14	and	and	CC
9936	266	15	a	a	DT
9936	266	16	perforated	perforate	VBN
9936	266	17	pie	pie	NN
9936	266	18	tin	tin	NN
9936	266	19	or	or	CC
9936	266	20	a	a	DT
9936	266	21	wire	wire	NN
9936	266	22	rack	rack	NN
9936	266	23	of	of	IN
9936	266	24	suitable	suitable	JJ
9936	266	25	size	size	NN
9936	266	26	.	.	.
9936	267	1	38	38	CD
9936	267	2	.	.	.
9936	268	1	To	to	TO
9936	268	2	pasteurize	pasteurize	VB
9936	268	3	milk	milk	NN
9936	268	4	in	in	IN
9936	268	5	the	the	DT
9936	268	6	home	home	NN
9936	268	7	,	,	,
9936	268	8	proceed	proceed	VB
9936	268	9	in	in	IN
9936	268	10	the	the	DT
9936	268	11	manner	manner	NN
9936	268	12	illustrated	illustrate	VBN
9936	268	13	in	in	IN
9936	268	14	Fig	Fig	NNP
9936	268	15	.	.	.
9936	269	1	3	3	LS
9936	269	2	.	.	.
9936	270	1	Place	place	VB
9936	270	2	the	the	DT
9936	270	3	rack	rack	NN
9936	270	4	or	or	CC
9936	270	5	invert	invert	VB
9936	270	6	the	the	DT
9936	270	7	perforated	perforated	JJ
9936	270	8	pie	pie	NN
9936	270	9	tin	tin	NN
9936	270	10	in	in	IN
9936	270	11	the	the	DT
9936	270	12	bottom	bottom	NN
9936	270	13	of	of	IN
9936	270	14	the	the	DT
9936	270	15	vessel	vessel	NN
9936	270	16	,	,	,
9936	270	17	and	and	CC
9936	270	18	on	on	IN
9936	270	19	it	-PRON-	PRP
9936	270	20	place	place	VB
9936	270	21	the	the	DT
9936	270	22	bottles	bottle	NNS
9936	270	23	of	of	IN
9936	270	24	milk	milk	NN
9936	270	25	from	from	IN
9936	270	26	which	which	WDT
9936	270	27	the	the	DT
9936	270	28	caps	cap	NNS
9936	270	29	have	have	VBP
9936	270	30	not	not	RB
9936	270	31	been	be	VBN
9936	270	32	removed	remove	VBN
9936	270	33	.	.	.
9936	271	1	Make	make	VB
9936	271	2	a	a	DT
9936	271	3	hole	hole	NN
9936	271	4	through	through	IN
9936	271	5	the	the	DT
9936	271	6	cap	cap	NN
9936	271	7	of	of	IN
9936	271	8	one	one	CD
9936	271	9	bottle	bottle	NN
9936	271	10	,	,	,
9936	271	11	and	and	CC
9936	271	12	insert	insert	VB
9936	271	13	the	the	DT
9936	271	14	thermometer	thermometer	NN
9936	271	15	into	into	IN
9936	271	16	the	the	DT
9936	271	17	milk	milk	NN
9936	271	18	through	through	IN
9936	271	19	this	this	DT
9936	271	20	hole	hole	NN
9936	271	21	.	.	.
9936	272	1	Then	then	RB
9936	272	2	fill	fill	VB
9936	272	3	the	the	DT
9936	272	4	vessel	vessel	NN
9936	272	5	with	with	IN
9936	272	6	cold	cold	JJ
9936	272	7	water	water	NN
9936	272	8	to	to	IN
9936	272	9	within	within	IN
9936	272	10	an	an	DT
9936	272	11	inch	inch	NN
9936	272	12	or	or	CC
9936	272	13	so	so	RB
9936	272	14	of	of	IN
9936	272	15	the	the	DT
9936	272	16	top	top	NN
9936	272	17	of	of	IN
9936	272	18	the	the	DT
9936	272	19	bottles	bottle	NNS
9936	272	20	,	,	,
9936	272	21	taking	take	VBG
9936	272	22	care	care	NN
9936	272	23	not	not	RB
9936	272	24	to	to	TO
9936	272	25	put	put	VB
9936	272	26	in	in	RP
9936	272	27	so	so	RB
9936	272	28	much	much	JJ
9936	272	29	water	water	NN
9936	272	30	as	as	IN
9936	272	31	to	to	TO
9936	272	32	make	make	VB
9936	272	33	the	the	DT
9936	272	34	bottles	bottle	NNS
9936	272	35	float	float	VB
9936	272	36	.	.	.
9936	273	1	Place	place	VB
9936	273	2	the	the	DT
9936	273	3	vessel	vessel	NN
9936	273	4	over	over	IN
9936	273	5	the	the	DT
9936	273	6	fire	fire	NN
9936	273	7	,	,	,
9936	273	8	heat	heat	VB
9936	273	9	it	-PRON-	PRP
9936	273	10	until	until	IN
9936	273	11	the	the	DT
9936	273	12	thermometer	thermometer	NN
9936	273	13	in	in	IN
9936	273	14	the	the	DT
9936	273	15	bottle	bottle	NN
9936	273	16	registers	register	VBZ
9936	273	17	a	a	DT
9936	273	18	few	few	JJ
9936	273	19	degrees	degree	NNS
9936	273	20	over	over	IN
9936	273	21	150	150	CD
9936	273	22	degrees	degree	NNS
9936	273	23	Fahrenheit	Fahrenheit	NNP
9936	273	24	,	,	,
9936	273	25	and	and	CC
9936	273	26	keep	keep	VB
9936	273	27	the	the	DT
9936	273	28	milk	milk	NN
9936	273	29	at	at	IN
9936	273	30	this	this	DT
9936	273	31	temperature	temperature	NN
9936	273	32	for	for	IN
9936	273	33	15	15	CD
9936	273	34	to	to	TO
9936	273	35	20	20	CD
9936	273	36	minutes	minute	NNS
9936	273	37	.	.	.
9936	274	1	At	at	IN
9936	274	2	the	the	DT
9936	274	3	end	end	NN
9936	274	4	of	of	IN
9936	274	5	this	this	DT
9936	274	6	time	time	NN
9936	274	7	,	,	,
9936	274	8	the	the	DT
9936	274	9	milk	milk	NN
9936	274	10	will	will	MD
9936	274	11	be	be	VB
9936	274	12	sufficiently	sufficiently	RB
9936	274	13	pasteurized	pasteurize	VBN
9936	274	14	and	and	CC
9936	274	15	may	may	MD
9936	274	16	be	be	VB
9936	274	17	removed	remove	VBN
9936	274	18	from	from	IN
9936	274	19	the	the	DT
9936	274	20	fire	fire	NN
9936	274	21	.	.	.
9936	275	1	As	as	RB
9936	275	2	soon	soon	RB
9936	275	3	as	as	IN
9936	275	4	it	-PRON-	PRP
9936	275	5	is	be	VBZ
9936	275	6	taken	take	VBN
9936	275	7	from	from	IN
9936	275	8	the	the	DT
9936	275	9	water	water	NN
9936	275	10	,	,	,
9936	275	11	cool	cool	VBP
9936	275	12	it	-PRON-	PRP
9936	275	13	as	as	RB
9936	275	14	rapidly	rapidly	RB
9936	275	15	as	as	IN
9936	275	16	possible	possible	JJ
9936	275	17	by	by	IN
9936	275	18	running	run	VBG
9936	275	19	cold	cold	JJ
9936	275	20	water	water	NN
9936	275	21	into	into	IN
9936	275	22	the	the	DT
9936	275	23	vessel	vessel	NN
9936	275	24	slowly	slowly	RB
9936	275	25	or	or	CC
9936	275	26	by	by	IN
9936	275	27	placing	place	VBG
9936	275	28	the	the	DT
9936	275	29	bottles	bottle	NNS
9936	275	30	in	in	IN
9936	275	31	several	several	JJ
9936	275	32	changes	change	NNS
9936	275	33	of	of	IN
9936	275	34	water	water	NN
9936	275	35	,	,	,
9936	275	36	taking	take	VBG
9936	275	37	care	care	NN
9936	275	38	not	not	RB
9936	275	39	to	to	TO
9936	275	40	place	place	VB
9936	275	41	the	the	DT
9936	275	42	hot	hot	JJ
9936	275	43	bottles	bottle	NNS
9936	275	44	in	in	IN
9936	275	45	very	very	RB
9936	275	46	cold	cold	JJ
9936	275	47	water	water	NN
9936	275	48	at	at	IN
9936	275	49	first	first	RB
9936	275	50	,	,	,
9936	275	51	as	as	IN
9936	275	52	this	this	DT
9936	275	53	may	may	MD
9936	275	54	cause	cause	VB
9936	275	55	them	-PRON-	PRP
9936	275	56	to	to	TO
9936	275	57	crack	crack	VB
9936	275	58	.	.	.
9936	276	1	[	[	-LRB-
9936	276	2	Illustration	illustration	NN
9936	276	3	:	:	:
9936	276	4	Fig	Fig	NNP
9936	276	5	.	.	.
9936	277	1	3	3	LS
9936	277	2	]	]	-RRB-
9936	277	3	When	when	WRB
9936	277	4	the	the	DT
9936	277	5	milk	milk	NN
9936	277	6	has	have	VBZ
9936	277	7	been	be	VBN
9936	277	8	cooled	cool	VBN
9936	277	9	by	by	IN
9936	277	10	some	some	DT
9936	277	11	rapid	rapid	JJ
9936	277	12	method	method	NN
9936	277	13	,	,	,
9936	277	14	keep	keep	VB
9936	277	15	it	-PRON-	PRP
9936	277	16	cool	cool	JJ
9936	277	17	until	until	IN
9936	277	18	it	-PRON-	PRP
9936	277	19	is	be	VBZ
9936	277	20	used	use	VBN
9936	277	21	.	.	.
9936	278	1	This	this	DT
9936	278	2	precaution	precaution	NN
9936	278	3	is	be	VBZ
9936	278	4	necessary	necessary	JJ
9936	278	5	because	because	IN
9936	278	6	of	of	IN
9936	278	7	the	the	DT
9936	278	8	nature	nature	NN
9936	278	9	of	of	IN
9936	278	10	pasteurized	pasteurized	JJ
9936	278	11	milk	milk	NN
9936	278	12	.	.	.
9936	279	1	The	the	DT
9936	279	2	temperature	temperature	NN
9936	279	3	at	at	IN
9936	279	4	which	which	WDT
9936	279	5	milk	milk	NN
9936	279	6	is	be	VBZ
9936	279	7	pasteurized	pasteurize	VBN
9936	279	8	is	be	VBZ
9936	279	9	sufficient	sufficient	JJ
9936	279	10	to	to	TO
9936	279	11	kill	kill	VB
9936	279	12	all	all	DT
9936	279	13	fully	fully	RB
9936	279	14	developed	develop	VBN
9936	279	15	bacteria	bacteria	NNS
9936	279	16	,	,	,
9936	279	17	but	but	CC
9936	279	18	those	those	DT
9936	279	19	which	which	WDT
9936	279	20	exist	exist	VBP
9936	279	21	in	in	IN
9936	279	22	an	an	DT
9936	279	23	undeveloped	undeveloped	JJ
9936	279	24	state	state	NN
9936	279	25	,	,	,
9936	279	26	or	or	CC
9936	279	27	in	in	IN
9936	279	28	the	the	DT
9936	279	29	form	form	NN
9936	279	30	of	of	IN
9936	279	31	spores	spore	NNS
9936	279	32	,	,	,
9936	279	33	develop	develop	VB
9936	279	34	very	very	RB
9936	279	35	rapidly	rapidly	RB
9936	279	36	after	after	IN
9936	279	37	pasteurization	pasteurization	NN
9936	279	38	unless	unless	IN
9936	279	39	the	the	DT
9936	279	40	milk	milk	NN
9936	279	41	is	be	VBZ
9936	279	42	kept	keep	VBN
9936	279	43	cold	cold	JJ
9936	279	44	and	and	CC
9936	279	45	clean	clean	JJ
9936	279	46	.	.	.
9936	280	1	If	if	IN
9936	280	2	these	these	DT
9936	280	3	bacteria	bacteria	NNS
9936	280	4	were	be	VBD
9936	280	5	allowed	allow	VBN
9936	280	6	to	to	TO
9936	280	7	develop	develop	VB
9936	280	8	,	,	,
9936	280	9	the	the	DT
9936	280	10	purpose	purpose	NN
9936	280	11	of	of	IN
9936	280	12	pasteurization	pasteurization	NN
9936	280	13	would	would	MD
9936	280	14	be	be	VB
9936	280	15	lost	lose	VBN
9936	280	16	,	,	,
9936	280	17	and	and	CC
9936	280	18	the	the	DT
9936	280	19	milk	milk	NN
9936	280	20	would	would	MD
9936	280	21	become	become	VB
9936	280	22	as	as	RB
9936	280	23	dangerous	dangerous	JJ
9936	280	24	as	as	IN
9936	280	25	it	-PRON-	PRP
9936	280	26	was	be	VBD
9936	280	27	originally	originally	RB
9936	280	28	.	.	.
9936	281	1	The	the	DT
9936	281	2	advantage	advantage	NN
9936	281	3	of	of	IN
9936	281	4	cooling	cool	VBG
9936	281	5	milk	milk	NN
9936	281	6	rapidly	rapidly	RB
9936	281	7	will	will	MD
9936	281	8	be	be	VB
9936	281	9	fully	fully	RB
9936	281	10	appreciated	appreciate	VBN
9936	281	11	upon	upon	IN
9936	281	12	referring	refer	VBG
9936	281	13	to	to	IN
9936	281	14	Fig	Fig	NNP
9936	281	15	.	.	.
9936	282	1	4	4	LS
9936	282	2	,	,	,
9936	282	3	which	which	WDT
9936	282	4	illustrates	illustrate	VBZ
9936	282	5	the	the	DT
9936	282	6	development	development	NN
9936	282	7	of	of	IN
9936	282	8	a	a	DT
9936	282	9	single	single	JJ
9936	282	10	germ	germ	NN
9936	282	11	in	in	IN
9936	282	12	milk	milk	NN
9936	282	13	that	that	WDT
9936	282	14	is	be	VBZ
9936	282	15	cooled	cool	VBN
9936	282	16	rapidly	rapidly	RB
9936	282	17	and	and	CC
9936	282	18	in	in	IN
9936	282	19	milk	milk	NN
9936	282	20	that	that	WDT
9936	282	21	is	be	VBZ
9936	282	22	cooled	cool	VBN
9936	282	23	slowly	slowly	RB
9936	282	24	.	.	.
9936	283	1	[	[	-LRB-
9936	283	2	Illustration	illustration	NN
9936	283	3	:	:	:
9936	283	4	Fig	Fig	NNP
9936	283	5	.	.	.
9936	284	1	4	4	LS
9936	284	2	]	]	-RRB-
9936	284	3	39	39	CD
9936	284	4	.	.	.
9936	285	1	STERILIZED	STERILIZED	NNP
9936	285	2	MILK.--By	MILK.--By	NNP
9936	285	3	sterilized	sterilize	VBD
9936	285	4	milk	milk	NN
9936	285	5	is	be	VBZ
9936	285	6	meant	mean	VBN
9936	285	7	milk	milk	NN
9936	285	8	in	in	IN
9936	285	9	which	which	WDT
9936	285	10	all	all	DT
9936	285	11	germs	germ	NNS
9936	285	12	are	be	VBP
9936	285	13	destroyed	destroy	VBN
9936	285	14	by	by	IN
9936	285	15	sterilization	sterilization	NN
9936	285	16	.	.	.
9936	286	1	Such	such	JJ
9936	286	2	milk	milk	NN
9936	286	3	is	be	VBZ
9936	286	4	not	not	RB
9936	286	5	sold	sell	VBN
9936	286	6	by	by	IN
9936	286	7	dealers	dealer	NNS
9936	286	8	,	,	,
9936	286	9	but	but	CC
9936	286	10	the	the	DT
9936	286	11	process	process	NN
9936	286	12	of	of	IN
9936	286	13	sterilization	sterilization	NN
9936	286	14	is	be	VBZ
9936	286	15	resorted	resort	VBN
9936	286	16	to	to	IN
9936	286	17	in	in	IN
9936	286	18	the	the	DT
9936	286	19	home	home	NN
9936	286	20	when	when	WRB
9936	286	21	pasteurization	pasteurization	NN
9936	286	22	is	be	VBZ
9936	286	23	not	not	RB
9936	286	24	sufficient	sufficient	JJ
9936	286	25	to	to	TO
9936	286	26	render	render	VB
9936	286	27	milk	milk	NN
9936	286	28	safe	safe	JJ
9936	286	29	.	.	.
9936	287	1	This	this	DT
9936	287	2	process	process	NN
9936	287	3	,	,	,
9936	287	4	which	which	WDT
9936	287	5	is	be	VBZ
9936	287	6	the	the	DT
9936	287	7	only	only	JJ
9936	287	8	positive	positive	JJ
9936	287	9	means	mean	NNS
9936	287	10	of	of	IN
9936	287	11	destroying	destroy	VBG
9936	287	12	all	all	DT
9936	287	13	germs	germ	NNS
9936	287	14	,	,	,
9936	287	15	consists	consist	VBZ
9936	287	16	in	in	IN
9936	287	17	bringing	bring	VBG
9936	287	18	the	the	DT
9936	287	19	milk	milk	NN
9936	287	20	to	to	IN
9936	287	21	the	the	DT
9936	287	22	boiling	boiling	NN
9936	287	23	point	point	NN
9936	287	24	,	,	,
9936	287	25	or	or	CC
9936	287	26	212	212	CD
9936	287	27	degrees	degree	NNS
9936	287	28	Fahrenheit	fahrenheit	IN
9936	287	29	,	,	,
9936	287	30	allowing	allow	VBG
9936	287	31	it	-PRON-	PRP
9936	287	32	to	to	TO
9936	287	33	boil	boil	VB
9936	287	34	for	for	IN
9936	287	35	three	three	CD
9936	287	36	quarters	quarter	NNS
9936	287	37	of	of	IN
9936	287	38	an	an	DT
9936	287	39	hour	hour	NN
9936	287	40	,	,	,
9936	287	41	and	and	CC
9936	287	42	then	then	RB
9936	287	43	cooling	cool	VBG
9936	287	44	it	-PRON-	PRP
9936	287	45	rapidly	rapidly	RB
9936	287	46	.	.	.
9936	288	1	One	one	CD
9936	288	2	who	who	WP
9936	288	3	undertakes	undertake	VBZ
9936	288	4	to	to	TO
9936	288	5	treat	treat	VB
9936	288	6	milk	milk	NN
9936	288	7	in	in	IN
9936	288	8	this	this	DT
9936	288	9	way	way	NN
9936	288	10	should	should	MD
9936	288	11	remember	remember	VB
9936	288	12	that	that	IN
9936	288	13	it	-PRON-	PRP
9936	288	14	is	be	VBZ
9936	288	15	difficult	difficult	JJ
9936	288	16	to	to	TO
9936	288	17	boil	boil	VB
9936	288	18	milk	milk	NN
9936	288	19	,	,	,
9936	288	20	because	because	IN
9936	288	21	the	the	DT
9936	288	22	solids	solid	NNS
9936	288	23	in	in	IN
9936	288	24	the	the	DT
9936	288	25	milk	milk	NN
9936	288	26	adhere	adhere	NN
9936	288	27	to	to	IN
9936	288	28	the	the	DT
9936	288	29	bottom	bottom	NN
9936	288	30	and	and	CC
9936	288	31	sides	side	NNS
9936	288	32	of	of	IN
9936	288	33	the	the	DT
9936	288	34	vessel	vessel	NN
9936	288	35	and	and	CC
9936	288	36	soon	soon	RB
9936	288	37	burn	burn	VB
9936	288	38	.	.	.
9936	289	1	However	however	RB
9936	289	2	,	,	,
9936	289	3	this	this	DT
9936	289	4	difficulty	difficulty	NN
9936	289	5	can	can	MD
9936	289	6	be	be	VB
9936	289	7	overcome	overcome	VBN
9936	289	8	by	by	IN
9936	289	9	sterilizing	sterilize	VBG
9936	289	10	the	the	DT
9936	289	11	milk	milk	NN
9936	289	12	in	in	IN
9936	289	13	the	the	DT
9936	289	14	bottles	bottle	NNS
9936	289	15	in	in	IN
9936	289	16	which	which	WDT
9936	289	17	it	-PRON-	PRP
9936	289	18	is	be	VBZ
9936	289	19	bought	buy	VBN
9936	289	20	.	.	.
9936	290	1	40	40	CD
9936	290	2	.	.	.
9936	291	1	To	to	TO
9936	291	2	sterilize	sterilize	VB
9936	291	3	milk	milk	NN
9936	291	4	,	,	,
9936	291	5	place	place	VB
9936	291	6	the	the	DT
9936	291	7	sealed	seal	VBN
9936	291	8	bottles	bottle	NNS
9936	291	9	on	on	IN
9936	291	10	a	a	DT
9936	291	11	wire	wire	NN
9936	291	12	rack	rack	NN
9936	291	13	or	or	CC
9936	291	14	a	a	DT
9936	291	15	perforated	perforate	VBN
9936	291	16	pie	pie	NN
9936	291	17	tin	tin	NN
9936	291	18	in	in	IN
9936	291	19	a	a	DT
9936	291	20	deep	deep	JJ
9936	291	21	vessel	vessel	NN
9936	291	22	,	,	,
9936	291	23	as	as	IN
9936	291	24	for	for	IN
9936	291	25	the	the	DT
9936	291	26	pasteurizing	pasteurizing	NN
9936	291	27	of	of	IN
9936	291	28	milk	milk	NN
9936	291	29	,	,	,
9936	291	30	and	and	CC
9936	291	31	pour	pour	VB
9936	291	32	cold	cold	JJ
9936	291	33	water	water	NN
9936	291	34	into	into	IN
9936	291	35	the	the	DT
9936	291	36	vessel	vessel	NN
9936	291	37	until	until	IN
9936	291	38	it	-PRON-	PRP
9936	291	39	nearly	nearly	RB
9936	291	40	covers	cover	VBZ
9936	291	41	the	the	DT
9936	291	42	bottles	bottle	NNS
9936	291	43	.	.	.
9936	292	1	Then	then	RB
9936	292	2	raise	raise	VB
9936	292	3	the	the	DT
9936	292	4	temperature	temperature	NN
9936	292	5	of	of	IN
9936	292	6	the	the	DT
9936	292	7	water	water	NN
9936	292	8	quickly	quickly	RB
9936	292	9	to	to	IN
9936	292	10	the	the	DT
9936	292	11	boiling	boiling	NN
9936	292	12	point	point	NN
9936	292	13	,	,	,
9936	292	14	and	and	CC
9936	292	15	after	after	IN
9936	292	16	it	-PRON-	PRP
9936	292	17	has	have	VBZ
9936	292	18	begun	begin	VBN
9936	292	19	to	to	TO
9936	292	20	bubble	bubble	VB
9936	292	21	,	,	,
9936	292	22	allow	allow	VB
9936	292	23	it	-PRON-	PRP
9936	292	24	to	to	TO
9936	292	25	boil	boil	VB
9936	292	26	for	for	IN
9936	292	27	three	three	CD
9936	292	28	quarters	quarter	NNS
9936	292	29	of	of	IN
9936	292	30	an	an	DT
9936	292	31	hour	hour	NN
9936	292	32	.	.	.
9936	293	1	At	at	IN
9936	293	2	the	the	DT
9936	293	3	end	end	NN
9936	293	4	of	of	IN
9936	293	5	this	this	DT
9936	293	6	time	time	NN
9936	293	7	,	,	,
9936	293	8	cool	cool	VB
9936	293	9	the	the	DT
9936	293	10	milk	milk	NN
9936	293	11	rapidly	rapidly	RB
9936	293	12	and	and	CC
9936	293	13	then	then	RB
9936	293	14	keep	keep	VB
9936	293	15	it	-PRON-	PRP
9936	293	16	cool	cool	JJ
9936	293	17	until	until	IN
9936	293	18	it	-PRON-	PRP
9936	293	19	is	be	VBZ
9936	293	20	used	use	VBN
9936	293	21	.	.	.
9936	294	1	41	41	CD
9936	294	2	.	.	.
9936	295	1	Although	although	IN
9936	295	2	milk	milk	NN
9936	295	3	thus	thus	RB
9936	295	4	treated	treat	VBN
9936	295	5	becomes	become	VBZ
9936	295	6	safe	safe	JJ
9936	295	7	,	,	,
9936	295	8	sterilization	sterilization	NN
9936	295	9	changes	change	VBZ
9936	295	10	its	-PRON-	PRP$
9936	295	11	flavor	flavor	NN
9936	295	12	and	and	CC
9936	295	13	digestibility	digestibility	NN
9936	295	14	.	.	.
9936	296	1	If	if	IN
9936	296	2	milk	milk	NN
9936	296	3	of	of	IN
9936	296	4	this	this	DT
9936	296	5	kind	kind	NN
9936	296	6	must	must	MD
9936	296	7	be	be	VB
9936	296	8	used	use	VBN
9936	296	9	,	,	,
9936	296	10	some	some	DT
9936	296	11	raw	raw	JJ
9936	296	12	food	food	NN
9936	296	13	should	should	MD
9936	296	14	be	be	VB
9936	296	15	given	give	VBN
9936	296	16	with	with	IN
9936	296	17	it	-PRON-	PRP
9936	296	18	.	.	.
9936	297	1	A	a	DT
9936	297	2	diet	diet	NN
9936	297	3	composed	compose	VBN
9936	297	4	entirely	entirely	RB
9936	297	5	of	of	IN
9936	297	6	cooked	cook	VBN
9936	297	7	food	food	NN
9936	297	8	is	be	VBZ
9936	297	9	not	not	RB
9936	297	10	so	so	RB
9936	297	11	ideal	ideal	JJ
9936	297	12	as	as	IN
9936	297	13	one	one	CD
9936	297	14	in	in	IN
9936	297	15	which	which	WDT
9936	297	16	some	some	DT
9936	297	17	raw	raw	JJ
9936	297	18	food	food	NN
9936	297	19	is	be	VBZ
9936	297	20	included	include	VBN
9936	297	21	,	,	,
9936	297	22	because	because	IN
9936	297	23	raw	raw	JJ
9936	297	24	foods	food	NNS
9936	297	25	contain	contain	VBP
9936	297	26	substances	substance	NNS
9936	297	27	that	that	WDT
9936	297	28	are	be	VBP
9936	297	29	essential	essential	JJ
9936	297	30	to	to	TO
9936	297	31	health	health	VB
9936	297	32	.	.	.
9936	298	1	The	the	DT
9936	298	2	change	change	NN
9936	298	3	that	that	WDT
9936	298	4	takes	take	VBZ
9936	298	5	place	place	NN
9936	298	6	in	in	IN
9936	298	7	the	the	DT
9936	298	8	composition	composition	NN
9936	298	9	of	of	IN
9936	298	10	milk	milk	NN
9936	298	11	that	that	WDT
9936	298	12	has	have	VBZ
9936	298	13	been	be	VBN
9936	298	14	sterilized	sterilize	VBN
9936	298	15	can	can	MD
9936	298	16	be	be	VB
9936	298	17	easily	easily	RB
9936	298	18	observed	observe	VBN
9936	298	19	.	.	.
9936	299	1	Such	such	JJ
9936	299	2	milk	milk	NN
9936	299	3	on	on	IN
9936	299	4	becoming	become	VBG
9936	299	5	sour	sour	JJ
9936	299	6	does	do	VBZ
9936	299	7	not	not	RB
9936	299	8	coagulate	coagulate	VB
9936	299	9	as	as	IN
9936	299	10	does	do	VBZ
9936	299	11	pasteurized	pasteurize	VBN
9936	299	12	or	or	CC
9936	299	13	raw	raw	JJ
9936	299	14	milk	milk	NN
9936	299	15	,	,	,
9936	299	16	owing	owe	VBG
9936	299	17	to	to	IN
9936	299	18	the	the	DT
9936	299	19	fact	fact	NN
9936	299	20	that	that	IN
9936	299	21	the	the	DT
9936	299	22	lime	lime	NN
9936	299	23	salts	salt	NNS
9936	299	24	in	in	IN
9936	299	25	the	the	DT
9936	299	26	milk	milk	NN
9936	299	27	are	be	VBP
9936	299	28	so	so	RB
9936	299	29	changed	change	VBN
9936	299	30	by	by	IN
9936	299	31	the	the	DT
9936	299	32	high	high	JJ
9936	299	33	temperature	temperature	NN
9936	299	34	as	as	IN
9936	299	35	to	to	TO
9936	299	36	prevent	prevent	VB
9936	299	37	the	the	DT
9936	299	38	thickening	thickening	NN
9936	299	39	process	process	NN
9936	299	40	from	from	IN
9936	299	41	taking	take	VBG
9936	299	42	place	place	NN
9936	299	43	.	.	.
9936	300	1	Then	then	RB
9936	300	2	,	,	,
9936	300	3	too	too	RB
9936	300	4	,	,	,
9936	300	5	sterilized	sterilize	VBN
9936	300	6	milk	milk	NN
9936	300	7	is	be	VBZ
9936	300	8	not	not	RB
9936	300	9	likely	likely	JJ
9936	300	10	to	to	TO
9936	300	11	become	become	VB
9936	300	12	sour	sour	JJ
9936	300	13	even	even	RB
9936	300	14	after	after	IN
9936	300	15	considerable	considerable	JJ
9936	300	16	time	time	NN
9936	300	17	.	.	.
9936	301	1	Still	still	RB
9936	301	2	,	,	,
9936	301	3	such	such	JJ
9936	301	4	milk	milk	NN
9936	301	5	is	be	VBZ
9936	301	6	not	not	RB
9936	301	7	safe	safe	JJ
9936	301	8	to	to	TO
9936	301	9	use	use	VB
9936	301	10	except	except	IN
9936	301	11	when	when	WRB
9936	301	12	it	-PRON-	PRP
9936	301	13	is	be	VBZ
9936	301	14	fresh	fresh	JJ
9936	301	15	,	,	,
9936	301	16	for	for	IN
9936	301	17	instead	instead	RB
9936	301	18	of	of	IN
9936	301	19	fermenting	ferment	VBG
9936	301	20	in	in	IN
9936	301	21	the	the	DT
9936	301	22	usual	usual	JJ
9936	301	23	way	way	NN
9936	301	24	it	-PRON-	PRP
9936	301	25	putrefies	putrefy	VBZ
9936	301	26	and	and	CC
9936	301	27	is	be	VBZ
9936	301	28	liable	liable	JJ
9936	301	29	to	to	TO
9936	301	30	cause	cause	VB
9936	301	31	such	such	PDT
9936	301	32	a	a	DT
9936	301	33	dangerous	dangerous	JJ
9936	301	34	sickness	sickness	NN
9936	301	35	as	as	IN
9936	301	36	ptomaine	ptomaine	NN
9936	301	37	poisoning	poisoning	NN
9936	301	38	.	.	.
9936	302	1	42	42	CD
9936	302	2	.	.	.
9936	303	1	MODIFIED	MODIFIED	NNP
9936	303	2	MILK.--For	milk.--for	JJ
9936	303	3	infants	infant	NNS
9936	303	4	who	who	WP
9936	303	5	can	can	MD
9936	303	6	not	not	RB
9936	303	7	be	be	VB
9936	303	8	fed	feed	VBN
9936	303	9	their	-PRON-	PRP$
9936	303	10	normal	normal	JJ
9936	303	11	diet	diet	NN
9936	303	12	,	,	,
9936	303	13	cow	cow	NN
9936	303	14	's	's	POS
9936	303	15	milk	milk	NN
9936	303	16	must	must	MD
9936	303	17	be	be	VB
9936	303	18	used	use	VBN
9936	303	19	as	as	IN
9936	303	20	a	a	DT
9936	303	21	substitute	substitute	NN
9936	303	22	,	,	,
9936	303	23	but	but	CC
9936	303	24	in	in	IN
9936	303	25	order	order	NN
9936	303	26	to	to	TO
9936	303	27	make	make	VB
9936	303	28	it	-PRON-	PRP
9936	303	29	a	a	DT
9936	303	30	more	more	RBR
9936	303	31	nearly	nearly	RB
9936	303	32	ideal	ideal	JJ
9936	303	33	food	food	NN
9936	303	34	for	for	IN
9936	303	35	them	-PRON-	PRP
9936	303	36	it	-PRON-	PRP
9936	303	37	must	must	MD
9936	303	38	usually	usually	RB
9936	303	39	be	be	VB
9936	303	40	modified	modify	VBN
9936	303	41	,	,	,
9936	303	42	or	or	CC
9936	303	43	changed	change	VBD
9936	303	44	,	,	,
9936	303	45	by	by	IN
9936	303	46	adding	add	VBG
9936	303	47	other	other	JJ
9936	303	48	materials	material	NNS
9936	303	49	.	.	.
9936	304	1	When	when	WRB
9936	304	2	it	-PRON-	PRP
9936	304	3	is	be	VBZ
9936	304	4	so	so	RB
9936	304	5	treated	treat	VBN
9936	304	6	,	,	,
9936	304	7	it	-PRON-	PRP
9936	304	8	is	be	VBZ
9936	304	9	known	know	VBN
9936	304	10	as	as	IN
9936	304	11	modified	modify	VBN
9936	304	12	milk	milk	NN
9936	304	13	.	.	.
9936	305	1	The	the	DT
9936	305	2	materials	material	NNS
9936	305	3	used	use	VBN
9936	305	4	to	to	TO
9936	305	5	modify	modify	VB
9936	305	6	milk	milk	NN
9936	305	7	are	be	VBP
9936	305	8	sterile	sterile	JJ
9936	305	9	water	water	NN
9936	305	10	,	,	,
9936	305	11	lime	lime	NN
9936	305	12	water	water	NN
9936	305	13	,	,	,
9936	305	14	barley	barley	NN
9936	305	15	water	water	NN
9936	305	16	,	,	,
9936	305	17	cream	cream	NN
9936	305	18	,	,	,
9936	305	19	skim	skim	NN
9936	305	20	milk	milk	NN
9936	305	21	,	,	,
9936	305	22	milk	milk	NN
9936	305	23	sugar	sugar	NN
9936	305	24	,	,	,
9936	305	25	or	or	CC
9936	305	26	some	some	DT
9936	305	27	other	other	JJ
9936	305	28	easily	easily	RB
9936	305	29	digested	digest	VBN
9936	305	30	carbohydrate	carbohydrate	NN
9936	305	31	,	,	,
9936	305	32	one	one	CD
9936	305	33	of	of	IN
9936	305	34	these	these	DT
9936	305	35	or	or	CC
9936	305	36	a	a	DT
9936	305	37	combination	combination	NN
9936	305	38	of	of	IN
9936	305	39	them	-PRON-	PRP
9936	305	40	always	always	RB
9936	305	41	being	be	VBG
9936	305	42	employed	employ	VBN
9936	305	43	.	.	.
9936	306	1	The	the	DT
9936	306	2	proportion	proportion	NN
9936	306	3	of	of	IN
9936	306	4	these	these	DT
9936	306	5	ingredients	ingredient	NNS
9936	306	6	to	to	TO
9936	306	7	use	use	VB
9936	306	8	varies	varie	NNS
9936	306	9	with	with	IN
9936	306	10	the	the	DT
9936	306	11	age	age	NN
9936	306	12	of	of	IN
9936	306	13	the	the	DT
9936	306	14	child	child	NN
9936	306	15	that	that	WDT
9936	306	16	is	be	VBZ
9936	306	17	to	to	TO
9936	306	18	be	be	VB
9936	306	19	fed	feed	VBN
9936	306	20	and	and	CC
9936	306	21	must	must	MD
9936	306	22	be	be	VB
9936	306	23	constantly	constantly	RB
9936	306	24	changed	change	VBN
9936	306	25	to	to	TO
9936	306	26	meet	meet	VB
9936	306	27	the	the	DT
9936	306	28	child	child	NN
9936	306	29	's	's	POS
9936	306	30	requirements	requirement	NNS
9936	306	31	.	.	.
9936	307	1	In	in	IN
9936	307	2	the	the	DT
9936	307	3	production	production	NN
9936	307	4	of	of	IN
9936	307	5	modified	modify	VBN
9936	307	6	milk	milk	NN
9936	307	7	,	,	,
9936	307	8	a	a	DT
9936	307	9	physician	physician	NN
9936	307	10	's	's	POS
9936	307	11	prescription	prescription	NN
9936	307	12	and	and	CC
9936	307	13	directions	direction	NNS
9936	307	14	should	should	MD
9936	307	15	always	always	RB
9936	307	16	be	be	VB
9936	307	17	followed	follow	VBN
9936	307	18	closely	closely	RB
9936	307	19	.	.	.
9936	308	1	Only	only	RB
9936	308	2	the	the	DT
9936	308	3	best	good	JJS
9936	308	4	quality	quality	NN
9936	308	5	of	of	IN
9936	308	6	milk	milk	NN
9936	308	7	should	should	MD
9936	308	8	be	be	VB
9936	308	9	used	use	VBN
9936	308	10	,	,	,
9936	308	11	and	and	CC
9936	308	12	,	,	,
9936	308	13	in	in	IN
9936	308	14	addition	addition	NN
9936	308	15	,	,	,
9936	308	16	the	the	DT
9936	308	17	greatest	great	JJS
9936	308	18	care	care	NN
9936	308	19	should	should	MD
9936	308	20	be	be	VB
9936	308	21	taken	take	VBN
9936	308	22	to	to	TO
9936	308	23	have	have	VB
9936	308	24	all	all	PDT
9936	308	25	the	the	DT
9936	308	26	bottles	bottle	NNS
9936	308	27	,	,	,
9936	308	28	utensils	utensil	NNS
9936	308	29	,	,	,
9936	308	30	and	and	CC
9936	308	31	materials	material	NNS
9936	308	32	used	use	VBN
9936	308	33	as	as	IN
9936	308	34	clean	clean	JJ
9936	308	35	and	and	CC
9936	308	36	sterile	sterile	JJ
9936	308	37	as	as	IN
9936	308	38	it	-PRON-	PRP
9936	308	39	is	be	VBZ
9936	308	40	possible	possible	JJ
9936	308	41	to	to	TO
9936	308	42	make	make	VB
9936	308	43	them	-PRON-	PRP
9936	308	44	.	.	.
9936	309	1	If	if	IN
9936	309	2	such	such	JJ
9936	309	3	conditions	condition	NNS
9936	309	4	can	can	MD
9936	309	5	not	not	RB
9936	309	6	be	be	VB
9936	309	7	met	meet	VBN
9936	309	8	,	,	,
9936	309	9	it	-PRON-	PRP
9936	309	10	is	be	VBZ
9936	309	11	advisable	advisable	JJ
9936	309	12	to	to	TO
9936	309	13	pasteurize	pasteurize	VB
9936	309	14	the	the	DT
9936	309	15	modified	modify	VBN
9936	309	16	-	-	HYPH
9936	309	17	milk	milk	NN
9936	309	18	mixture	mixture	NN
9936	309	19	after	after	IN
9936	309	20	the	the	DT
9936	309	21	materials	material	NNS
9936	309	22	have	have	VBP
9936	309	23	been	be	VBN
9936	309	24	put	put	VBN
9936	309	25	together	together	RB
9936	309	26	.	.	.
9936	310	1	PRESERVED	PRESERVED	NNP
9936	310	2	MILK	MILK	NNP
9936	310	3	43	43	CD
9936	310	4	.	.	.
9936	311	1	Besides	besides	IN
9936	311	2	milk	milk	NN
9936	311	3	that	that	WDT
9936	311	4	is	be	VBZ
9936	311	5	commonly	commonly	RB
9936	311	6	sold	sell	VBN
9936	311	7	by	by	IN
9936	311	8	dairymen	dairyman	NNS
9936	311	9	and	and	CC
9936	311	10	milk	milk	NN
9936	311	11	dealers	dealer	NNS
9936	311	12	,	,	,
9936	311	13	it	-PRON-	PRP
9936	311	14	is	be	VBZ
9936	311	15	possible	possible	JJ
9936	311	16	to	to	TO
9936	311	17	buy	buy	VB
9936	311	18	in	in	IN
9936	311	19	the	the	DT
9936	311	20	market	market	NN
9936	311	21	many	many	JJ
9936	311	22	grades	grade	NNS
9936	311	23	of	of	IN
9936	311	24	so	so	RB
9936	311	25	-	-	HYPH
9936	311	26	called	call	VBN
9936	311	27	PRESERVED	PRESERVED	NNP
9936	311	28	MILK	MILK	NNP
9936	311	29	.	.	.
9936	312	1	Such	such	JJ
9936	312	2	milk	milk	NN
9936	312	3	is	be	VBZ
9936	312	4	produced	produce	VBN
9936	312	5	by	by	IN
9936	312	6	driving	drive	VBG
9936	312	7	off	off	RP
9936	312	8	all	all	DT
9936	312	9	or	or	CC
9936	312	10	part	part	NN
9936	312	11	of	of	IN
9936	312	12	the	the	DT
9936	312	13	water	water	NN
9936	312	14	contained	contain	VBN
9936	312	15	in	in	IN
9936	312	16	milk	milk	NN
9936	312	17	,	,	,
9936	312	18	and	and	CC
9936	312	19	it	-PRON-	PRP
9936	312	20	is	be	VBZ
9936	312	21	sold	sell	VBN
9936	312	22	as	as	IN
9936	312	23	_	_	NNP
9936	312	24	condensed	condense	VBD
9936	312	25	,	,	,
9936	312	26	evaporated	evaporate	VBD
9936	312	27	,	,	,
9936	312	28	_	_	NNP
9936	312	29	and	and	CC
9936	312	30	_	_	NNP
9936	312	31	powdered	powder	VBD
9936	312	32	milk	milk	NN
9936	312	33	_	_	NNP
9936	312	34	.	.	.
9936	313	1	Usually	usually	RB
9936	313	2	,	,	,
9936	313	3	it	-PRON-	PRP
9936	313	4	is	be	VBZ
9936	313	5	put	put	VBN
9936	313	6	up	up	RP
9936	313	7	in	in	IN
9936	313	8	tin	tin	JJ
9936	313	9	cans	can	NNS
9936	313	10	,	,	,
9936	313	11	and	and	CC
9936	313	12	while	while	IN
9936	313	13	it	-PRON-	PRP
9936	313	14	is	be	VBZ
9936	313	15	not	not	RB
9936	313	16	used	use	VBN
9936	313	17	so	so	RB
9936	313	18	extensively	extensively	RB
9936	313	19	as	as	IN
9936	313	20	regular	regular	JJ
9936	313	21	milk	milk	NN
9936	313	22	,	,	,
9936	313	23	many	many	JJ
9936	313	24	firms	firm	NNS
9936	313	25	are	be	VBP
9936	313	26	engaged	engage	VBN
9936	313	27	in	in	IN
9936	313	28	its	-PRON-	PRP$
9936	313	29	preparation	preparation	NN
9936	313	30	.	.	.
9936	314	1	44	44	CD
9936	314	2	.	.	.
9936	315	1	CONDENSED	condensed	NN
9936	315	2	AND	and	CC
9936	315	3	EVAPORATED	EVAPORATED	NNP
9936	315	4	MILK.--As	MILK.--As	NNP
9936	315	5	has	have	VBZ
9936	315	6	just	just	RB
9936	315	7	been	be	VBN
9936	315	8	mentioned	mention	VBN
9936	315	9	,	,	,
9936	315	10	condensed	condense	VBN
9936	315	11	and	and	CC
9936	315	12	evaporated	evaporate	VBN
9936	315	13	milk	milk	NN
9936	315	14	is	be	VBZ
9936	315	15	produced	produce	VBN
9936	315	16	by	by	IN
9936	315	17	the	the	DT
9936	315	18	complete	complete	JJ
9936	315	19	or	or	CC
9936	315	20	partial	partial	JJ
9936	315	21	evaporation	evaporation	NN
9936	315	22	of	of	IN
9936	315	23	the	the	DT
9936	315	24	water	water	NN
9936	315	25	contained	contain	VBN
9936	315	26	in	in	IN
9936	315	27	milk	milk	NN
9936	315	28	.	.	.
9936	316	1	Such	such	JJ
9936	316	2	milk	milk	NN
9936	316	3	can	can	MD
9936	316	4	be	be	VB
9936	316	5	shipped	ship	VBN
9936	316	6	long	long	JJ
9936	316	7	distances	distance	NNS
9936	316	8	or	or	CC
9936	316	9	kept	keep	VBN
9936	316	10	for	for	IN
9936	316	11	long	long	JJ
9936	316	12	periods	period	NNS
9936	316	13	of	of	IN
9936	316	14	time	time	NN
9936	316	15	,	,	,
9936	316	16	because	because	IN
9936	316	17	it	-PRON-	PRP
9936	316	18	does	do	VBZ
9936	316	19	not	not	RB
9936	316	20	contain	contain	VB
9936	316	21	sufficient	sufficient	JJ
9936	316	22	moisture	moisture	NN
9936	316	23	to	to	TO
9936	316	24	permit	permit	VB
9936	316	25	the	the	DT
9936	316	26	growth	growth	NN
9936	316	27	of	of	IN
9936	316	28	bacteria	bacteria	NNS
9936	316	29	.	.	.
9936	317	1	In	in	IN
9936	317	2	evaporating	evaporate	VBG
9936	317	3	milk	milk	NN
9936	317	4	to	to	TO
9936	317	5	produce	produce	VB
9936	317	6	these	these	DT
9936	317	7	preserved	preserve	VBN
9936	317	8	milks	milk	NNS
9936	317	9	,	,	,
9936	317	10	each	each	DT
9936	317	11	gallon	gallon	NN
9936	317	12	is	be	VBZ
9936	317	13	diminished	diminish	VBN
9936	317	14	in	in	IN
9936	317	15	quantity	quantity	NN
9936	317	16	to	to	IN
9936	317	17	about	about	RB
9936	317	18	two	two	CD
9936	317	19	and	and	CC
9936	317	20	one	one	CD
9936	317	21	quarter	quarter	NN
9936	317	22	pints	pint	VBZ
9936	317	23	,	,	,
9936	317	24	the	the	DT
9936	317	25	original	original	JJ
9936	317	26	87	87	CD
9936	317	27	per	per	NN
9936	317	28	cent	cent	NN
9936	317	29	.	.	.
9936	318	1	of	of	IN
9936	318	2	water	water	NN
9936	318	3	being	be	VBG
9936	318	4	reduced	reduce	VBN
9936	318	5	to	to	IN
9936	318	6	about	about	RB
9936	318	7	25	25	CD
9936	318	8	per	per	NN
9936	318	9	cent	cent	NN
9936	318	10	.	.	.
9936	319	1	Therefore	therefore	RB
9936	319	2	,	,	,
9936	319	3	in	in	IN
9936	319	4	order	order	NN
9936	319	5	to	to	TO
9936	319	6	use	use	VB
9936	319	7	such	such	JJ
9936	319	8	milk	milk	NN
9936	319	9	,	,	,
9936	319	10	sufficient	sufficient	JJ
9936	319	11	water	water	NN
9936	319	12	must	must	MD
9936	319	13	be	be	VB
9936	319	14	added	add	VBN
9936	319	15	to	to	TO
9936	319	16	restore	restore	VB
9936	319	17	it	-PRON-	PRP
9936	319	18	to	to	IN
9936	319	19	its	-PRON-	PRP$
9936	319	20	original	original	JJ
9936	319	21	composition	composition	NN
9936	319	22	.	.	.
9936	320	1	Sometimes	sometimes	RB
9936	320	2	comparatively	comparatively	RB
9936	320	3	large	large	JJ
9936	320	4	amounts	amount	NNS
9936	320	5	of	of	IN
9936	320	6	cane	cane	NN
9936	320	7	sugar	sugar	NN
9936	320	8	are	be	VBP
9936	320	9	added	add	VBN
9936	320	10	to	to	IN
9936	320	11	such	such	JJ
9936	320	12	milks	milk	NNS
9936	320	13	,	,	,
9936	320	14	which	which	WDT
9936	320	15	,	,	,
9936	320	16	besides	besides	IN
9936	320	17	sweetening	sweeten	VBG
9936	320	18	them	-PRON-	PRP
9936	320	19	,	,	,
9936	320	20	assist	assist	VB
9936	320	21	in	in	IN
9936	320	22	their	-PRON-	PRP$
9936	320	23	preservation	preservation	NN
9936	320	24	.	.	.
9936	321	1	If	if	IN
9936	321	2	cane	cane	NN
9936	321	3	sugar	sugar	NN
9936	321	4	is	be	VBZ
9936	321	5	not	not	RB
9936	321	6	used	use	VBN
9936	321	7	,	,	,
9936	321	8	the	the	DT
9936	321	9	milks	milk	NNS
9936	321	10	are	be	VBP
9936	321	11	usually	usually	RB
9936	321	12	made	make	VBN
9936	321	13	sterile	sterile	JJ
9936	321	14	in	in	IN
9936	321	15	order	order	NN
9936	321	16	to	to	TO
9936	321	17	prevent	prevent	VB
9936	321	18	them	-PRON-	PRP
9936	321	19	from	from	IN
9936	321	20	spoiling	spoil	VBG
9936	321	21	.	.	.
9936	322	1	45	45	CD
9936	322	2	.	.	.
9936	323	1	POWDERED	powdered	NN
9936	323	2	MILK.--The	milk.--the	NN
9936	323	3	form	form	NN
9936	323	4	of	of	IN
9936	323	5	preserved	preserve	VBN
9936	323	6	milk	milk	NN
9936	323	7	known	know	VBN
9936	323	8	as	as	IN
9936	323	9	powdered	powdered	JJ
9936	323	10	milk	milk	NN
9936	323	11	is	be	VBZ
9936	323	12	the	the	DT
9936	323	13	result	result	NN
9936	323	14	of	of	IN
9936	323	15	completely	completely	RB
9936	323	16	evaporating	evaporate	VBG
9936	323	17	the	the	DT
9936	323	18	water	water	NN
9936	323	19	in	in	IN
9936	323	20	milk	milk	NN
9936	323	21	.	.	.
9936	324	1	Such	such	JJ
9936	324	2	milk	milk	NN
9936	324	3	has	have	VBZ
9936	324	4	the	the	DT
9936	324	5	appearance	appearance	NN
9936	324	6	of	of	IN
9936	324	7	a	a	DT
9936	324	8	dry	dry	JJ
9936	324	9	powdered	powdered	JJ
9936	324	10	substance	substance	NN
9936	324	11	.	.	.
9936	325	1	It	-PRON-	PRP
9936	325	2	does	do	VBZ
9936	325	3	not	not	RB
9936	325	4	spoil	spoil	VB
9936	325	5	easily	easily	RB
9936	325	6	and	and	CC
9936	325	7	is	be	VBZ
9936	325	8	so	so	RB
9936	325	9	greatly	greatly	RB
9936	325	10	reduced	reduce	VBN
9936	325	11	in	in	IN
9936	325	12	quantity	quantity	NN
9936	325	13	that	that	IN
9936	325	14	it	-PRON-	PRP
9936	325	15	can	can	MD
9936	325	16	be	be	VB
9936	325	17	conveniently	conveniently	RB
9936	325	18	stored	store	VBN
9936	325	19	.	.	.
9936	326	1	Because	because	IN
9936	326	2	of	of	IN
9936	326	3	these	these	DT
9936	326	4	characteristics	characteristic	NNS
9936	326	5	,	,	,
9936	326	6	this	this	DT
9936	326	7	product	product	NN
9936	326	8	,	,	,
9936	326	9	for	for	IN
9936	326	10	which	which	WDT
9936	326	11	skim	skim	NN
9936	326	12	milk	milk	NN
9936	326	13	is	be	VBZ
9936	326	14	generally	generally	RB
9936	326	15	used	use	VBN
9936	326	16	,	,	,
9936	326	17	is	be	VBZ
9936	326	18	extensively	extensively	RB
9936	326	19	manufactured	manufacture	VBN
9936	326	20	.	.	.
9936	327	1	It	-PRON-	PRP
9936	327	2	is	be	VBZ
9936	327	3	used	use	VBN
9936	327	4	chiefly	chiefly	RB
9936	327	5	by	by	IN
9936	327	6	bakers	baker	NNS
9936	327	7	and	and	CC
9936	327	8	confectioners	confectioner	NNS
9936	327	9	,	,	,
9936	327	10	and	and	CC
9936	327	11	,	,	,
9936	327	12	as	as	IN
9936	327	13	in	in	IN
9936	327	14	the	the	DT
9936	327	15	case	case	NN
9936	327	16	of	of	IN
9936	327	17	evaporated	evaporated	JJ
9936	327	18	or	or	CC
9936	327	19	condensed	condense	VBN
9936	327	20	milk	milk	NN
9936	327	21	,	,	,
9936	327	22	the	the	DT
9936	327	23	water	water	NN
9936	327	24	that	that	WDT
9936	327	25	has	have	VBZ
9936	327	26	been	be	VBN
9936	327	27	evaporated	evaporate	VBN
9936	327	28	in	in	IN
9936	327	29	the	the	DT
9936	327	30	powdering	powdering	NN
9936	327	31	process	process	NN
9936	327	32	must	must	MD
9936	327	33	be	be	VB
9936	327	34	supplied	supply	VBN
9936	327	35	when	when	WRB
9936	327	36	the	the	DT
9936	327	37	milk	milk	NN
9936	327	38	is	be	VBZ
9936	327	39	used	use	VBN
9936	327	40	.	.	.
9936	328	1	STANDARD	STANDARD	NNP
9936	328	2	GRADING	GRADING	NNP
9936	328	3	OF	of	IN
9936	328	4	MILK	milk	NN
9936	328	5	AND	and	CC
9936	328	6	CREAM	cream	NN
9936	328	7	46	46	CD
9936	328	8	.	.	.
9936	329	1	In	in	IN
9936	329	2	order	order	NN
9936	329	3	that	that	IN
9936	329	4	a	a	DT
9936	329	5	definite	definite	JJ
9936	329	6	idea	idea	NN
9936	329	7	may	may	MD
9936	329	8	be	be	VB
9936	329	9	formed	form	VBN
9936	329	10	of	of	IN
9936	329	11	the	the	DT
9936	329	12	sanitary	sanitary	JJ
9936	329	13	and	and	CC
9936	329	14	bacteriological	bacteriological	JJ
9936	329	15	standards	standard	NNS
9936	329	16	that	that	WDT
9936	329	17	are	be	VBP
9936	329	18	set	set	VBN
9936	329	19	by	by	IN
9936	329	20	milk	milk	NN
9936	329	21	commissions	commission	NNS
9936	329	22	,	,	,
9936	329	23	there	there	EX
9936	329	24	are	be	VBP
9936	329	25	here	here	RB
9936	329	26	given	give	VBN
9936	329	27	,	,	,
9936	329	28	in	in	IN
9936	329	29	Table	Table	NNP
9936	329	30	I	I	NNP
9936	329	31	,	,	,
9936	329	32	the	the	DT
9936	329	33	regulations	regulation	NNS
9936	329	34	governing	govern	VBG
9936	329	35	the	the	DT
9936	329	36	grades	grade	NNS
9936	329	37	and	and	CC
9936	329	38	designation	designation	NN
9936	329	39	of	of	IN
9936	329	40	milk	milk	NN
9936	329	41	and	and	CC
9936	329	42	cream	cream	NN
9936	329	43	that	that	WDT
9936	329	44	may	may	MD
9936	329	45	be	be	VB
9936	329	46	sold	sell	VBN
9936	329	47	in	in	IN
9936	329	48	the	the	DT
9936	329	49	city	city	NN
9936	329	50	of	of	IN
9936	329	51	New	New	NNP
9936	329	52	York	York	NNP
9936	329	53	.	.	.
9936	330	1	As	as	IN
9936	330	2	will	will	MD
9936	330	3	be	be	VB
9936	330	4	observed	observe	VBN
9936	330	5	from	from	IN
9936	330	6	a	a	DT
9936	330	7	study	study	NN
9936	330	8	of	of	IN
9936	330	9	this	this	DT
9936	330	10	table	table	NN
9936	330	11	,	,	,
9936	330	12	only	only	RB
9936	330	13	definite	definite	JJ
9936	330	14	grades	grade	NNS
9936	330	15	of	of	IN
9936	330	16	milk	milk	NN
9936	330	17	and	and	CC
9936	330	18	cream	cream	NN
9936	330	19	can	can	MD
9936	330	20	be	be	VB
9936	330	21	sold	sell	VBN
9936	330	22	in	in	IN
9936	330	23	that	that	DT
9936	330	24	city	city	NN
9936	330	25	;	;	:
9936	330	26	likewise	likewise	RB
9936	330	27	,	,	,
9936	330	28	it	-PRON-	PRP
9936	330	29	must	must	MD
9936	330	30	conform	conform	VB
9936	330	31	to	to	IN
9936	330	32	certain	certain	JJ
9936	330	33	standards	standard	NNS
9936	330	34	of	of	IN
9936	330	35	purity	purity	NN
9936	330	36	and	and	CC
9936	330	37	the	the	DT
9936	330	38	producer	producer	NN
9936	330	39	must	must	MD
9936	330	40	handle	handle	VB
9936	330	41	it	-PRON-	PRP
9936	330	42	in	in	IN
9936	330	43	such	such	PDT
9936	330	44	a	a	DT
9936	330	45	way	way	NN
9936	330	46	that	that	IN
9936	330	47	it	-PRON-	PRP
9936	330	48	may	may	MD
9936	330	49	be	be	VB
9936	330	50	delivered	deliver	VBN
9936	330	51	to	to	IN
9936	330	52	the	the	DT
9936	330	53	consumer	consumer	NN
9936	330	54	in	in	IN
9936	330	55	as	as	RB
9936	330	56	clean	clean	JJ
9936	330	57	and	and	CC
9936	330	58	fresh	fresh	JJ
9936	330	59	a	a	DT
9936	330	60	condition	condition	NN
9936	330	61	as	as	IN
9936	330	62	possible	possible	JJ
9936	330	63	.	.	.
9936	331	1	Without	without	IN
9936	331	2	doubt	doubt	NN
9936	331	3	,	,	,
9936	331	4	a	a	DT
9936	331	5	grading	grade	VBG
9936	331	6	similar	similar	JJ
9936	331	7	to	to	IN
9936	331	8	this	this	DT
9936	331	9	one	one	NN
9936	331	10	will	will	MD
9936	331	11	become	become	VB
9936	331	12	general	general	JJ
9936	331	13	throughout	throughout	IN
9936	331	14	the	the	DT
9936	331	15	United	United	NNP
9936	331	16	States	States	NNP
9936	331	17	eventually	eventually	RB
9936	331	18	,	,	,
9936	331	19	for	for	IN
9936	331	20	this	this	DT
9936	331	21	is	be	VBZ
9936	331	22	the	the	DT
9936	331	23	only	only	JJ
9936	331	24	way	way	NN
9936	331	25	by	by	IN
9936	331	26	which	which	WDT
9936	331	27	the	the	DT
9936	331	28	housewife	housewife	NN
9936	331	29	may	may	MD
9936	331	30	know	know	VB
9936	331	31	with	with	IN
9936	331	32	certainty	certainty	NN
9936	331	33	whether	whether	IN
9936	331	34	or	or	CC
9936	331	35	not	not	RB
9936	331	36	the	the	DT
9936	331	37	milk	milk	NN
9936	331	38	she	-PRON-	PRP
9936	331	39	purchases	purchase	VBZ
9936	331	40	is	be	VBZ
9936	331	41	of	of	IN
9936	331	42	the	the	DT
9936	331	43	right	right	JJ
9936	331	44	composition	composition	NN
9936	331	45	and	and	CC
9936	331	46	is	be	VBZ
9936	331	47	safe	safe	JJ
9936	331	48	,	,	,
9936	331	49	fresh	fresh	JJ
9936	331	50	,	,	,
9936	331	51	and	and	CC
9936	331	52	sanitary	sanitary	JJ
9936	331	53	in	in	IN
9936	331	54	every	every	DT
9936	331	55	respect	respect	NN
9936	331	56	.	.	.
9936	332	1	The	the	DT
9936	332	2	different	different	JJ
9936	332	3	qualities	quality	NNS
9936	332	4	of	of	IN
9936	332	5	milk	milk	NN
9936	332	6	and	and	CC
9936	332	7	cream	cream	NN
9936	332	8	as	as	IN
9936	332	9	shown	show	VBN
9936	332	10	by	by	IN
9936	332	11	this	this	DT
9936	332	12	grading	grading	NN
9936	332	13	are	be	VBP
9936	332	14	,	,	,
9936	332	15	of	of	IN
9936	332	16	course	course	NN
9936	332	17	,	,	,
9936	332	18	sold	sell	VBN
9936	332	19	at	at	IN
9936	332	20	different	different	JJ
9936	332	21	prices	price	NNS
9936	332	22	,	,	,
9936	332	23	those	those	DT
9936	332	24	which	which	WDT
9936	332	25	require	require	VBP
9936	332	26	the	the	DT
9936	332	27	greatest	great	JJS
9936	332	28	care	care	NN
9936	332	29	and	and	CC
9936	332	30	expense	expense	NN
9936	332	31	in	in	IN
9936	332	32	handling	handle	VBG
9936	332	33	selling	sell	VBG
9936	332	34	for	for	IN
9936	332	35	the	the	DT
9936	332	36	highest	high	JJS
9936	332	37	price	price	NN
9936	332	38	.	.	.
9936	333	1	MILK	MILK	NNP
9936	333	2	IN	in	IN
9936	333	3	THE	the	DT
9936	333	4	HOME	home	NN
9936	333	5	PURCHASE	purchase	NN
9936	333	6	OF	of	IN
9936	333	7	MILK	MILK	NNP
9936	333	8	47	47	CD
9936	333	9	.	.	.
9936	334	1	After	after	IN
9936	334	2	the	the	DT
9936	334	3	housewife	housewife	NN
9936	334	4	has	have	VBZ
9936	334	5	become	become	VBN
9936	334	6	familiar	familiar	JJ
9936	334	7	with	with	IN
9936	334	8	the	the	DT
9936	334	9	points	point	NNS
9936	334	10	that	that	WDT
9936	334	11	she	-PRON-	PRP
9936	334	12	should	should	MD
9936	334	13	know	know	VB
9936	334	14	concerning	concern	VBG
9936	334	15	milk	milk	NN
9936	334	16	,	,	,
9936	334	17	she	-PRON-	PRP
9936	334	18	will	will	MD
9936	334	19	be	be	VB
9936	334	20	much	much	RB
9936	334	21	better	well	RBR
9936	334	22	equipped	equip	VBN
9936	334	23	to	to	TO
9936	334	24	purchase	purchase	VB
9936	334	25	milk	milk	NN
9936	334	26	of	of	IN
9936	334	27	the	the	DT
9936	334	28	right	right	JJ
9936	334	29	kind	kind	NN
9936	334	30	for	for	IN
9936	334	31	her	-PRON-	PRP$
9936	334	32	home	home	NN
9936	334	33	.	.	.
9936	335	1	However	however	RB
9936	335	2	,	,	,
9936	335	3	there	there	EX
9936	335	4	are	be	VBP
9936	335	5	still	still	RB
9936	335	6	some	some	DT
9936	335	7	points	point	NNS
9936	335	8	for	for	IN
9936	335	9	her	-PRON-	PRP
9936	335	10	to	to	TO
9936	335	11	observe	observe	VB
9936	335	12	when	when	WRB
9936	335	13	she	-PRON-	PRP
9936	335	14	is	be	VBZ
9936	335	15	purchasing	purchase	VBG
9936	335	16	milk	milk	NN
9936	335	17	if	if	IN
9936	335	18	she	-PRON-	PRP
9936	335	19	would	would	MD
9936	335	20	supply	supply	VB
9936	335	21	her	-PRON-	PRP$
9936	335	22	family	family	NN
9936	335	23	with	with	IN
9936	335	24	the	the	DT
9936	335	25	best	good	JJS
9936	335	26	quality	quality	NN
9936	335	27	of	of	IN
9936	335	28	this	this	DT
9936	335	29	food	food	NN
9936	335	30	.	.	.
9936	336	1	48	48	CD
9936	336	2	.	.	.
9936	337	1	In	in	IN
9936	337	2	the	the	DT
9936	337	3	first	first	JJ
9936	337	4	place	place	NN
9936	337	5	,	,	,
9936	337	6	she	-PRON-	PRP
9936	337	7	should	should	MD
9936	337	8	buy	buy	VB
9936	337	9	milk	milk	NN
9936	337	10	from	from	IN
9936	337	11	a	a	DT
9936	337	12	reliable	reliable	JJ
9936	337	13	dealer	dealer	NN
9936	337	14	who	who	WP
9936	337	15	will	will	MD
9936	337	16	not	not	RB
9936	337	17	object	object	VB
9936	337	18	to	to	IN
9936	337	19	questioning	question	VBG
9936	337	20	,	,	,
9936	337	21	and	and	CC
9936	337	22	,	,	,
9936	337	23	if	if	IN
9936	337	24	possible	possible	JJ
9936	337	25	,	,	,
9936	337	26	she	-PRON-	PRP
9936	337	27	should	should	MD
9936	337	28	make	make	VB
9936	337	29	an	an	DT
9936	337	30	investigation	investigation	NN
9936	337	31	of	of	IN
9936	337	32	the	the	DT
9936	337	33	dairy	dairy	NN
9936	337	34	that	that	WDT
9936	337	35	supplies	supply	VBZ
9936	337	36	the	the	DT
9936	337	37	milk	milk	NN
9936	337	38	that	that	WDT
9936	337	39	she	-PRON-	PRP
9936	337	40	uses	use	VBZ
9936	337	41	.	.	.
9936	338	1	If	if	IN
9936	338	2	she	-PRON-	PRP
9936	338	3	can	can	MD
9936	338	4	not	not	RB
9936	338	5	investigate	investigate	VB
9936	338	6	the	the	DT
9936	338	7	dairy	dairy	NN
9936	338	8	personally	personally	RB
9936	338	9	,	,	,
9936	338	10	she	-PRON-	PRP
9936	338	11	should	should	MD
9936	338	12	at	at	IN
9936	338	13	least	least	JJS
9936	338	14	endeavor	endeavor	VB
9936	338	15	to	to	TO
9936	338	16	obtain	obtain	VB
9936	338	17	information	information	NN
9936	338	18	from	from	IN
9936	338	19	those	those	DT
9936	338	20	who	who	WP
9936	338	21	are	be	VBP
9936	338	22	prepared	prepared	JJ
9936	338	23	to	to	TO
9936	338	24	give	give	VB
9936	338	25	it	-PRON-	PRP
9936	338	26	.	.	.
9936	339	1	If	if	IN
9936	339	2	she	-PRON-	PRP
9936	339	3	learns	learn	VBZ
9936	339	4	that	that	IN
9936	339	5	the	the	DT
9936	339	6	conditions	condition	NNS
9936	339	7	in	in	IN
9936	339	8	the	the	DT
9936	339	9	dairy	dairy	NN
9936	339	10	that	that	WDT
9936	339	11	is	be	VBZ
9936	339	12	supplying	supply	VBG
9936	339	13	her	-PRON-	PRP
9936	339	14	with	with	IN
9936	339	15	milk	milk	NN
9936	339	16	are	be	VBP
9936	339	17	not	not	RB
9936	339	18	what	what	WP
9936	339	19	they	-PRON-	PRP
9936	339	20	should	should	MD
9936	339	21	be	be	VB
9936	339	22	,	,	,
9936	339	23	she	-PRON-	PRP
9936	339	24	should	should	MD
9936	339	25	try	try	VB
9936	339	26	to	to	TO
9936	339	27	obtain	obtain	VB
9936	339	28	milk	milk	NN
9936	339	29	from	from	IN
9936	339	30	some	some	DT
9936	339	31	other	other	JJ
9936	339	32	source	source	NN
9936	339	33	.	.	.
9936	340	1	Of	of	RB
9936	340	2	course	course	RB
9936	340	3	,	,	,
9936	340	4	she	-PRON-	PRP
9936	340	5	should	should	MD
9936	340	6	remember	remember	VB
9936	340	7	that	that	IN
9936	340	8	milk	milk	NN
9936	340	9	of	of	IN
9936	340	10	the	the	DT
9936	340	11	best	good	JJS
9936	340	12	and	and	CC
9936	340	13	cleanest	clean	JJS
9936	340	14	quality	quality	NN
9936	340	15	is	be	VBZ
9936	340	16	the	the	DT
9936	340	17	highest	high	JJS
9936	340	18	in	in	IN
9936	340	19	price	price	NN
9936	340	20	,	,	,
9936	340	21	because	because	IN
9936	340	22	of	of	IN
9936	340	23	the	the	DT
9936	340	24	increased	increase	VBN
9936	340	25	cost	cost	NN
9936	340	26	of	of	IN
9936	340	27	production	production	NN
9936	340	28	;	;	:
9936	340	29	but	but	CC
9936	340	30	it	-PRON-	PRP
9936	340	31	is	be	VBZ
9936	340	32	usually	usually	RB
9936	340	33	advisable	advisable	JJ
9936	340	34	to	to	TO
9936	340	35	pay	pay	VB
9936	340	36	the	the	DT
9936	340	37	higher	high	JJR
9936	340	38	price	price	NN
9936	340	39	,	,	,
9936	340	40	especially	especially	RB
9936	340	41	if	if	IN
9936	340	42	children	child	NNS
9936	340	43	are	be	VBP
9936	340	44	to	to	TO
9936	340	45	be	be	VB
9936	340	46	fed	feed	VBN
9936	340	47	,	,	,
9936	340	48	because	because	IN
9936	340	49	cheap	cheap	JJ
9936	340	50	milk	milk	NN
9936	340	51	is	be	VBZ
9936	340	52	liable	liable	JJ
9936	340	53	to	to	TO
9936	340	54	be	be	VB
9936	340	55	unsafe	unsafe	JJ
9936	340	56	,	,	,
9936	340	57	at	at	IN
9936	340	58	least	least	JJS
9936	340	59	for	for	IN
9936	340	60	any	any	DT
9936	340	61	purpose	purpose	NN
9936	340	62	that	that	WDT
9936	340	63	will	will	MD
9936	340	64	require	require	VB
9936	340	65	it	-PRON-	PRP
9936	340	66	to	to	TO
9936	340	67	be	be	VB
9936	340	68	served	serve	VBN
9936	340	69	without	without	IN
9936	340	70	cooking	cooking	NN
9936	340	71	.	.	.
9936	341	1	Should	Should	MD
9936	341	2	the	the	DT
9936	341	3	income	income	NN
9936	341	4	not	not	RB
9936	341	5	allow	allow	VB
9936	341	6	the	the	DT
9936	341	7	best	good	JJS
9936	341	8	quality	quality	NN
9936	341	9	of	of	IN
9936	341	10	milk	milk	NN
9936	341	11	to	to	TO
9936	341	12	be	be	VB
9936	341	13	used	use	VBN
9936	341	14	for	for	IN
9936	341	15	all	all	DT
9936	341	16	purposes	purpose	NNS
9936	341	17	,	,	,
9936	341	18	a	a	DT
9936	341	19	cheaper	cheap	JJR
9936	341	20	grade	grade	NN
9936	341	21	can	can	MD
9936	341	22	be	be	VB
9936	341	23	used	use	VBN
9936	341	24	for	for	IN
9936	341	25	cooking	cooking	NN
9936	341	26	,	,	,
9936	341	27	but	but	CC
9936	341	28	it	-PRON-	PRP
9936	341	29	is	be	VBZ
9936	341	30	always	always	RB
9936	341	31	economical	economical	JJ
9936	341	32	to	to	TO
9936	341	33	purchase	purchase	VB
9936	341	34	the	the	DT
9936	341	35	best	good	JJS
9936	341	36	quality	quality	NN
9936	341	37	when	when	WRB
9936	341	38	this	this	DT
9936	341	39	food	food	NN
9936	341	40	is	be	VBZ
9936	341	41	to	to	TO
9936	341	42	be	be	VB
9936	341	43	used	use	VBN
9936	341	44	as	as	IN
9936	341	45	a	a	DT
9936	341	46	beverage	beverage	NN
9936	341	47	.	.	.
9936	342	1	[	[	-LRB-
9936	342	2	Illustration	illustration	NN
9936	342	3	:	:	:
9936	342	4	FIG	FIG	NNP
9936	342	5	.	.	.
9936	343	1	5	5	LS
9936	343	2	]	]	-RRB-
9936	343	3	49	49	CD
9936	343	4	.	.	.
9936	344	1	In	in	IN
9936	344	2	the	the	DT
9936	344	3	next	next	JJ
9936	344	4	place	place	NN
9936	344	5	,	,	,
9936	344	6	the	the	DT
9936	344	7	housewife	housewife	NN
9936	344	8	should	should	MD
9936	344	9	purchase	purchase	VB
9936	344	10	milk	milk	NN
9936	344	11	from	from	IN
9936	344	12	a	a	DT
9936	344	13	dealer	dealer	NN
9936	344	14	who	who	WP
9936	344	15	delivers	deliver	VBZ
9936	344	16	cold	cold	JJ
9936	344	17	milk	milk	NN
9936	344	18	,	,	,
9936	344	19	because	because	IN
9936	344	20	,	,	,
9936	344	21	as	as	IN
9936	344	22	has	have	VBZ
9936	344	23	been	be	VBN
9936	344	24	mentioned	mention	VBN
9936	344	25	,	,	,
9936	344	26	bacteria	bacteria	NNS
9936	344	27	multiply	multiply	VBP
9936	344	28	rapidly	rapidly	RB
9936	344	29	in	in	IN
9936	344	30	warm	warm	JJ
9936	344	31	milk	milk	NN
9936	344	32	.	.	.
9936	345	1	She	-PRON-	PRP
9936	345	2	should	should	MD
9936	345	3	also	also	RB
9936	345	4	try	try	VB
9936	345	5	to	to	TO
9936	345	6	obtain	obtain	VB
9936	345	7	milk	milk	NN
9936	345	8	put	put	VBN
9936	345	9	up	up	RP
9936	345	10	in	in	IN
9936	345	11	bottles	bottle	NNS
9936	345	12	,	,	,
9936	345	13	for	for	IN
9936	345	14	such	such	JJ
9936	345	15	milk	milk	NN
9936	345	16	has	have	VBZ
9936	345	17	advantages	advantage	NNS
9936	345	18	over	over	IN
9936	345	19	milk	milk	NN
9936	345	20	dipped	dip	VBN
9936	345	21	from	from	IN
9936	345	22	a	a	DT
9936	345	23	can	can	NN
9936	345	24	in	in	IN
9936	345	25	that	that	IN
9936	345	26	it	-PRON-	PRP
9936	345	27	does	do	VBZ
9936	345	28	not	not	RB
9936	345	29	have	have	VB
9936	345	30	the	the	DT
9936	345	31	same	same	JJ
9936	345	32	chance	chance	NN
9936	345	33	to	to	TO
9936	345	34	become	become	VB
9936	345	35	dirty	dirty	JJ
9936	345	36	and	and	CC
9936	345	37	it	-PRON-	PRP
9936	345	38	affords	afford	VBZ
9936	345	39	a	a	DT
9936	345	40	greater	great	JJR
9936	345	41	opportunity	opportunity	NN
9936	345	42	to	to	TO
9936	345	43	secure	secure	VB
9936	345	44	accurate	accurate	JJ
9936	345	45	measurement	measurement	NN
9936	345	46	.	.	.
9936	346	1	The	the	DT
9936	346	2	kind	kind	NN
9936	346	3	of	of	IN
9936	346	4	caps	cap	NNS
9936	346	5	used	use	VBN
9936	346	6	on	on	IN
9936	346	7	milk	milk	NN
9936	346	8	bottles	bottle	NNS
9936	346	9	should	should	MD
9936	346	10	also	also	RB
9936	346	11	be	be	VB
9936	346	12	observed	observe	VBN
9936	346	13	.	.	.
9936	347	1	Caps	cap	NNS
9936	347	2	that	that	WDT
9936	347	3	have	have	VBP
9936	347	4	to	to	TO
9936	347	5	be	be	VB
9936	347	6	pried	pry	VBN
9936	347	7	out	out	RP
9936	347	8	with	with	IN
9936	347	9	a	a	DT
9936	347	10	knife	knife	NN
9936	347	11	or	or	CC
9936	347	12	a	a	DT
9936	347	13	similar	similar	JJ
9936	347	14	utensil	utensil	NN
9936	347	15	are	be	VBP
9936	347	16	not	not	RB
9936	347	17	nearly	nearly	RB
9936	347	18	so	so	RB
9936	347	19	satisfactory	satisfactory	JJ
9936	347	20	as	as	IN
9936	347	21	those	those	DT
9936	347	22	shown	show	VBN
9936	347	23	in	in	IN
9936	347	24	Fig	Fig	NNP
9936	347	25	.	.	.
9936	348	1	5	5	CD
9936	348	2	(	(	-LRB-
9936	348	3	_	_	NNP
9936	348	4	a	a	DT
9936	348	5	_	_	NNP
9936	348	6	)	)	-RRB-
9936	348	7	,	,	,
9936	348	8	which	which	WDT
9936	348	9	have	have	VBP
9936	348	10	small	small	JJ
9936	348	11	tabs	tab	NNS
9936	348	12	_	_	NNP
9936	348	13	a	a	DT
9936	348	14	_	_	NNP
9936	348	15	that	that	WDT
9936	348	16	permit	permit	NN
9936	348	17	the	the	DT
9936	348	18	cap	cap	NN
9936	348	19	to	to	TO
9936	348	20	be	be	VB
9936	348	21	lifted	lift	VBN
9936	348	22	out	out	RP
9936	348	23	.	.	.
9936	349	1	In	in	IN
9936	349	2	addition	addition	NN
9936	349	3	to	to	IN
9936	349	4	the	the	DT
9936	349	5	caps	cap	NNS
9936	349	6	,	,	,
9936	349	7	which	which	WDT
9936	349	8	serve	serve	VBP
9936	349	9	to	to	TO
9936	349	10	keep	keep	VB
9936	349	11	dirt	dirt	NN
9936	349	12	out	out	IN
9936	349	13	of	of	IN
9936	349	14	the	the	DT
9936	349	15	milk	milk	NN
9936	349	16	and	and	CC
9936	349	17	permit	permit	VB
9936	349	18	it	-PRON-	PRP
9936	349	19	to	to	TO
9936	349	20	be	be	VB
9936	349	21	delivered	deliver	VBN
9936	349	22	without	without	IN
9936	349	23	being	be	VBG
9936	349	24	spilled	spill	VBN
9936	349	25	,	,	,
9936	349	26	some	some	DT
9936	349	27	dealers	dealer	NNS
9936	349	28	use	use	VBP
9936	349	29	covers	cover	VBZ
9936	349	30	like	like	IN
9936	349	31	that	that	DT
9936	349	32	shown	show	VBN
9936	349	33	in	in	IN
9936	349	34	(	(	-LRB-
9936	349	35	_	_	NNP
9936	349	36	b	b	NNP
9936	349	37	_	_	NNP
9936	349	38	)	)	-RRB-
9936	349	39	.	.	.
9936	350	1	Such	such	JJ
9936	350	2	covers	cover	NNS
9936	350	3	are	be	VBP
9936	350	4	held	hold	VBN
9936	350	5	in	in	IN
9936	350	6	place	place	NN
9936	350	7	by	by	IN
9936	350	8	a	a	DT
9936	350	9	wire	wire	NN
9936	350	10	and	and	CC
9936	350	11	serve	serve	VBP
9936	350	12	further	further	RB
9936	350	13	to	to	TO
9936	350	14	protect	protect	VB
9936	350	15	the	the	DT
9936	350	16	milk	milk	NN
9936	350	17	from	from	IN
9936	350	18	contamination	contamination	NN
9936	350	19	.	.	.
9936	351	1	If	if	IN
9936	351	2	milk	milk	NN
9936	351	3	purchased	purchase	VBN
9936	351	4	in	in	IN
9936	351	5	bottles	bottle	NNS
9936	351	6	is	be	VBZ
9936	351	7	clean	clean	JJ
9936	351	8	,	,	,
9936	351	9	there	there	EX
9936	351	10	should	should	MD
9936	351	11	be	be	VB
9936	351	12	no	no	DT
9936	351	13	sediment	sediment	NN
9936	351	14	in	in	IN
9936	351	15	the	the	DT
9936	351	16	bottom	bottom	NN
9936	351	17	of	of	IN
9936	351	18	the	the	DT
9936	351	19	bottle	bottle	NN
9936	351	20	after	after	IN
9936	351	21	it	-PRON-	PRP
9936	351	22	has	have	VBZ
9936	351	23	been	be	VBN
9936	351	24	allowed	allow	VBN
9936	351	25	to	to	TO
9936	351	26	stand	stand	VB
9936	351	27	for	for	IN
9936	351	28	some	some	DT
9936	351	29	time	time	NN
9936	351	30	.	.	.
9936	352	1	Also	also	RB
9936	352	2	,	,	,
9936	352	3	if	if	IN
9936	352	4	it	-PRON-	PRP
9936	352	5	is	be	VBZ
9936	352	6	fresh	fresh	JJ
9936	352	7	,	,	,
9936	352	8	it	-PRON-	PRP
9936	352	9	will	will	MD
9936	352	10	not	not	RB
9936	352	11	sour	sour	VB
9936	352	12	quickly	quickly	RB
9936	352	13	after	after	IN
9936	352	14	it	-PRON-	PRP
9936	352	15	is	be	VBZ
9936	352	16	delivered	deliver	VBN
9936	352	17	,	,	,
9936	352	18	so	so	IN
9936	352	19	that	that	IN
9936	352	20	in	in	IN
9936	352	21	case	case	NN
9936	352	22	it	-PRON-	PRP
9936	352	23	is	be	VBZ
9936	352	24	properly	properly	RB
9936	352	25	cared	care	VBN
9936	352	26	for	for	IN
9936	352	27	and	and	CC
9936	352	28	sours	sour	NNS
9936	352	29	quickly	quickly	RB
9936	352	30	,	,	,
9936	352	31	it	-PRON-	PRP
9936	352	32	may	may	MD
9936	352	33	be	be	VB
9936	352	34	known	know	VBN
9936	352	35	to	to	TO
9936	352	36	be	be	VB
9936	352	37	stale	stale	JJ
9936	352	38	milk	milk	NN
9936	352	39	.	.	.
9936	353	1	However	however	RB
9936	353	2	,	,	,
9936	353	3	if	if	IN
9936	353	4	it	-PRON-	PRP
9936	353	5	does	do	VBZ
9936	353	6	not	not	RB
9936	353	7	sour	sour	VB
9936	353	8	in	in	IN
9936	353	9	the	the	DT
9936	353	10	normal	normal	JJ
9936	353	11	length	length	NN
9936	353	12	of	of	IN
9936	353	13	time	time	NN
9936	353	14	,	,	,
9936	353	15	it	-PRON-	PRP
9936	353	16	should	should	MD
9936	353	17	be	be	VB
9936	353	18	looked	look	VBN
9936	353	19	on	on	RP
9936	353	20	with	with	IN
9936	353	21	suspicion	suspicion	NN
9936	353	22	,	,	,
9936	353	23	for	for	IN
9936	353	24	,	,	,
9936	353	25	as	as	IN
9936	353	26	has	have	VBZ
9936	353	27	been	be	VBN
9936	353	28	pointed	point	VBN
9936	353	29	out	out	RP
9936	353	30	,	,	,
9936	353	31	such	such	JJ
9936	353	32	milk	milk	NN
9936	353	33	may	may	MD
9936	353	34	have	have	VB
9936	353	35	added	add	VBN
9936	353	36	to	to	IN
9936	353	37	it	-PRON-	PRP
9936	353	38	a	a	DT
9936	353	39	preservative	preservative	NN
9936	353	40	to	to	TO
9936	353	41	prevent	prevent	VB
9936	353	42	souring	souring	NN
9936	353	43	.	.	.
9936	354	1	The	the	DT
9936	354	2	housewife	housewife	NN
9936	354	3	may	may	MD
9936	354	4	expect	expect	VB
9936	354	5	milk	milk	NN
9936	354	6	that	that	WDT
9936	354	7	is	be	VBZ
9936	354	8	delivered	deliver	VBN
9936	354	9	cold	cold	JJ
9936	354	10	and	and	CC
9936	354	11	is	be	VBZ
9936	354	12	guaranteed	guarantee	VBN
9936	354	13	to	to	TO
9936	354	14	be	be	VB
9936	354	15	sanitary	sanitary	JJ
9936	354	16	and	and	CC
9936	354	17	fresh	fresh	JJ
9936	354	18	to	to	TO
9936	354	19	remain	remain	VB
9936	354	20	sweet	sweet	JJ
9936	354	21	at	at	RB
9936	354	22	least	least	RBS
9936	354	23	24	24	CD
9936	354	24	hours	hour	NNS
9936	354	25	,	,	,
9936	354	26	provided	provide	VBN
9936	354	27	,	,	,
9936	354	28	of	of	IN
9936	354	29	course	course	NN
9936	354	30	,	,	,
9936	354	31	it	-PRON-	PRP
9936	354	32	is	be	VBZ
9936	354	33	placed	place	VBN
9936	354	34	in	in	IN
9936	354	35	the	the	DT
9936	354	36	refrigerator	refrigerator	NN
9936	354	37	immediately	immediately	RB
9936	354	38	upon	upon	IN
9936	354	39	delivery	delivery	NN
9936	354	40	and	and	CC
9936	354	41	kept	keep	VBD
9936	354	42	there	there	RB
9936	354	43	until	until	IN
9936	354	44	used	use	VBN
9936	354	45	.	.	.
9936	355	1	*	*	NFP
9936	355	2	*	*	NFP
9936	355	3	*	*	NFP
9936	355	4	*	*	NFP
9936	355	5	*	*	NFP
9936	355	6	REGULATIONS	regulation	NNS
9936	355	7	GOVERNING	govern	VBG
9936	355	8	THE	the	DT
9936	355	9	GRADES	grade	NNS
9936	355	10	AND	and	CC
9936	355	11	DESIGNATION	designation	NN
9936	355	12	OF	of	IN
9936	355	13	MILK	milk	NN
9936	355	14	AND	and	CC
9936	355	15	CREAM	cream	NN
9936	355	16	WHICH	which	WDT
9936	355	17	MAY	MAY	MD
9936	355	18	BE	be	VB
9936	355	19	SOLD	sell	VBN
9936	355	20	IN	in	IN
9936	355	21	THE	the	DT
9936	355	22	CITY	CITY	NNP
9936	355	23	OF	of	IN
9936	355	24	NEW	NEW	NNP
9936	355	25	YORK	YORK	NNP
9936	355	26	The	the	DT
9936	355	27	following	follow	VBG
9936	355	28	classifications	classification	NNS
9936	355	29	apply	apply	VBP
9936	355	30	to	to	IN
9936	355	31	milk	milk	NN
9936	355	32	and	and	CC
9936	355	33	cream	cream	NN
9936	355	34	.	.	.
9936	356	1	The	the	DT
9936	356	2	regulations	regulation	NNS
9936	356	3	regarding	regard	VBG
9936	356	4	bacterial	bacterial	JJ
9936	356	5	content	content	NN
9936	356	6	and	and	CC
9936	356	7	time	time	NN
9936	356	8	of	of	IN
9936	356	9	delivery	delivery	NN
9936	356	10	shall	shall	MD
9936	356	11	not	not	RB
9936	356	12	apply	apply	VB
9936	356	13	to	to	IN
9936	356	14	sour	sour	JJ
9936	356	15	cream	cream	NN
9936	356	16	.	.	.
9936	357	1	Grades	grade	NNS
9936	357	2	of	of	IN
9936	357	3	Milk	milk	NN
9936	357	4	or	or	CC
9936	357	5	Cream	Cream	NNP
9936	357	6	Sold	sell	VBN
9936	357	7	in	in	IN
9936	357	8	the	the	DT
9936	357	9	City	City	NNP
9936	357	10	of	of	IN
9936	357	11	New	New	NNP
9936	357	12	York	York	NNP
9936	357	13	:	:	:
9936	357	14	GRADE	GRADE	NNP
9936	357	15	A	a	NN
9936	357	16	Milk	milk	NN
9936	357	17	or	or	CC
9936	357	18	cream	cream	NN
9936	357	19	(	(	-LRB-
9936	357	20	Raw	Raw	NNP
9936	357	21	)	)	-RRB-
9936	357	22	Definition	Definition	NNP
9936	357	23	:	:	:
9936	357	24	Grade	Grade	NNP
9936	357	25	A	a	DT
9936	357	26	milk	milk	NN
9936	357	27	or	or	CC
9936	357	28	cream	cream	NN
9936	357	29	(	(	-LRB-
9936	357	30	raw	raw	JJ
9936	357	31	)	)	-RRB-
9936	357	32	is	be	VBZ
9936	357	33	milk	milk	NN
9936	357	34	or	or	CC
9936	357	35	cream	cream	NN
9936	357	36	produced	produce	VBN
9936	357	37	and	and	CC
9936	357	38	handled	handle	VBN
9936	357	39	in	in	IN
9936	357	40	accordance	accordance	NN
9936	357	41	with	with	IN
9936	357	42	the	the	DT
9936	357	43	minimum	minimum	JJ
9936	357	44	requirements	requirement	NNS
9936	357	45	,	,	,
9936	357	46	rules	rule	NNS
9936	357	47	and	and	CC
9936	357	48	regulations	regulation	NNS
9936	357	49	as	as	IN
9936	357	50	herein	herein	NNP
9936	357	51	set	set	VBD
9936	357	52	forth	forth	RB
9936	357	53	.	.	.
9936	358	1	Tuberculin	Tuberculin	NNP
9936	358	2	Test	Test	NNP
9936	358	3	And	and	CC
9936	358	4	Physical	Physical	NNP
9936	358	5	Condition	Condition	NNP
9936	358	6	:	:	:
9936	358	7	1	1	LS
9936	358	8	.	.	.
9936	359	1	Only	only	RB
9936	359	2	such	such	JJ
9936	359	3	cows	cow	NNS
9936	359	4	shall	shall	MD
9936	359	5	be	be	VB
9936	359	6	admitted	admit	VBN
9936	359	7	to	to	IN
9936	359	8	the	the	DT
9936	359	9	herd	herd	NN
9936	359	10	as	as	IN
9936	359	11	have	have	VBP
9936	359	12	not	not	RB
9936	359	13	reacted	react	VBN
9936	359	14	to	to	IN
9936	359	15	a	a	DT
9936	359	16	diagnostic	diagnostic	JJ
9936	359	17	injection	injection	NN
9936	359	18	of	of	IN
9936	359	19	tuberculin	tuberculin	NN
9936	359	20	and	and	CC
9936	359	21	are	be	VBP
9936	359	22	in	in	IN
9936	359	23	good	good	JJ
9936	359	24	physical	physical	JJ
9936	359	25	condition	condition	NN
9936	359	26	.	.	.
9936	360	1	2	2	LS
9936	360	2	.	.	.
9936	361	1	All	all	DT
9936	361	2	cows	cow	NNS
9936	361	3	shall	shall	MD
9936	361	4	be	be	VB
9936	361	5	tested	test	VBN
9936	361	6	with	with	IN
9936	361	7	tuberculin	tuberculin	NN
9936	361	8	and	and	CC
9936	361	9	all	all	DT
9936	361	10	reacting	react	VBG
9936	361	11	animals	animal	NNS
9936	361	12	shall	shall	MD
9936	361	13	be	be	VB
9936	361	14	excluded	exclude	VBN
9936	361	15	from	from	IN
9936	361	16	the	the	DT
9936	361	17	herd	herd	NN
9936	361	18	.	.	.
9936	362	1	Bacterial	bacterial	JJ
9936	362	2	Contents	Contents	NNPS
9936	362	3	:	:	:
9936	362	4	Grade	Grade	NNP
9936	362	5	A	a	DT
9936	362	6	milk	milk	NN
9936	362	7	shall	shall	MD
9936	362	8	not	not	RB
9936	362	9	contain	contain	VB
9936	362	10	more	more	JJR
9936	362	11	than	than	IN
9936	362	12	60,000	60,000	CD
9936	362	13	bacteria	bacteria	NNS
9936	362	14	per	per	IN
9936	362	15	cubic	cubic	JJ
9936	362	16	centimeter	centimeter	NN
9936	362	17	,	,	,
9936	362	18	and	and	CC
9936	362	19	cream	cream	NN
9936	362	20	more	more	JJR
9936	362	21	than	than	IN
9936	362	22	300,000	300,000	CD
9936	362	23	bacteria	bacteria	NNS
9936	362	24	per	per	IN
9936	362	25	cubic	cubic	JJ
9936	362	26	centimeter	centimeter	NN
9936	362	27	when	when	WRB
9936	362	28	delivered	deliver	VBN
9936	362	29	to	to	IN
9936	362	30	the	the	DT
9936	362	31	consumer	consumer	NN
9936	362	32	or	or	CC
9936	362	33	at	at	IN
9936	362	34	any	any	DT
9936	362	35	time	time	NN
9936	362	36	prior	prior	RB
9936	362	37	to	to	IN
9936	362	38	such	such	JJ
9936	362	39	delivery	delivery	NN
9936	362	40	.	.	.
9936	363	1	Necessary	necessary	JJ
9936	363	2	Scores	score	NNS
9936	363	3	:	:	:
9936	363	4	Equip	Equip	NNP
9936	363	5	.	.	.
9936	364	1	25	25	CD
9936	364	2	,	,	,
9936	364	3	Meth	Meth	NNP
9936	364	4	.	.	.
9936	365	1	50	50	CD
9936	365	2	,	,	,
9936	365	3	Total	total	JJ
9936	365	4	75	75	CD
9936	365	5	Time	time	NN
9936	365	6	of	of	IN
9936	365	7	Delivery	delivery	NN
9936	365	8	:	:	:
9936	365	9	Shall	Shall	MD
9936	365	10	be	be	VB
9936	365	11	delivered	deliver	VBN
9936	365	12	within	within	IN
9936	365	13	36	36	CD
9936	365	14	hours	hour	NNS
9936	365	15	after	after	IN
9936	365	16	production	production	NN
9936	365	17	.	.	.
9936	366	1	Bottling	bottle	VBG
9936	366	2	:	:	:
9936	366	3	Unless	unless	IN
9936	366	4	otherwise	otherwise	RB
9936	366	5	specified	specify	VBN
9936	366	6	in	in	IN
9936	366	7	the	the	DT
9936	366	8	permit	permit	NN
9936	366	9	,	,	,
9936	366	10	this	this	DT
9936	366	11	milk	milk	NN
9936	366	12	or	or	CC
9936	366	13	cream	cream	NN
9936	366	14	shall	shall	MD
9936	366	15	be	be	VB
9936	366	16	delivered	deliver	VBN
9936	366	17	to	to	IN
9936	366	18	consumers	consumer	NNS
9936	366	19	only	only	RB
9936	366	20	in	in	IN
9936	366	21	bottles	bottle	NNS
9936	366	22	.	.	.
9936	367	1	Labeling	labeling	NN
9936	367	2	:	:	:
9936	367	3	Outer	outer	JJ
9936	367	4	caps	cap	NNS
9936	367	5	of	of	IN
9936	367	6	bottles	bottle	NNS
9936	367	7	shall	shall	MD
9936	367	8	be	be	VB
9936	367	9	white	white	JJ
9936	367	10	and	and	CC
9936	367	11	shall	shall	MD
9936	367	12	contain	contain	VB
9936	367	13	the	the	DT
9936	367	14	words	word	NNS
9936	367	15	Grade	Grade	NNP
9936	367	16	A	A	NNP
9936	367	17	,	,	,
9936	367	18	Raw	Raw	NNP
9936	367	19	,	,	,
9936	367	20	in	in	IN
9936	367	21	black	black	JJ
9936	367	22	letters	letter	NNS
9936	367	23	in	in	IN
9936	367	24	large	large	JJ
9936	367	25	type	type	NN
9936	367	26	,	,	,
9936	367	27	and	and	CC
9936	367	28	shall	shall	MD
9936	367	29	state	state	VB
9936	367	30	the	the	DT
9936	367	31	name	name	NN
9936	367	32	and	and	CC
9936	367	33	address	address	NN
9936	367	34	of	of	IN
9936	367	35	the	the	DT
9936	367	36	dealer	dealer	NN
9936	367	37	.	.	.
9936	368	1	Pasteurization	pasteurization	NN
9936	368	2	:	:	:
9936	368	3	None	none	NN
9936	368	4	.	.	.
9936	369	1	Milk	milk	NN
9936	369	2	or	or	CC
9936	369	3	cream	cream	NN
9936	369	4	(	(	-LRB-
9936	369	5	Pasteurized	Pasteurized	NNP
9936	369	6	)	)	-RRB-
9936	369	7	Definition	definition	NN
9936	369	8	:	:	:
9936	369	9	Grade	Grade	NNP
9936	369	10	A	a	DT
9936	369	11	milk	milk	NN
9936	369	12	or	or	CC
9936	369	13	cream	cream	NN
9936	369	14	(	(	-LRB-
9936	369	15	pasteurized	pasteurize	VBN
9936	369	16	)	)	-RRB-
9936	369	17	is	be	VBZ
9936	369	18	milk	milk	NN
9936	369	19	or	or	CC
9936	369	20	cream	cream	NN
9936	369	21	handled	handle	VBD
9936	369	22	and	and	CC
9936	369	23	sold	sell	VBN
9936	369	24	by	by	IN
9936	369	25	dealers	dealer	NNS
9936	369	26	holding	hold	VBG
9936	369	27	permits	permit	NNS
9936	369	28	therefor	therefor	IN
9936	369	29	from	from	IN
9936	369	30	the	the	DT
9936	369	31	Board	Board	NNP
9936	369	32	of	of	IN
9936	369	33	Health	Health	NNP
9936	369	34	,	,	,
9936	369	35	and	and	CC
9936	369	36	produced	produce	VBD
9936	369	37	and	and	CC
9936	369	38	handled	handle	VBN
9936	369	39	in	in	IN
9936	369	40	accordance	accordance	NN
9936	369	41	with	with	IN
9936	369	42	the	the	DT
9936	369	43	requirements	requirement	NNS
9936	369	44	,	,	,
9936	369	45	rules	rule	NNS
9936	369	46	,	,	,
9936	369	47	and	and	CC
9936	369	48	regulations	regulation	NNS
9936	369	49	as	as	IN
9936	369	50	herein	herein	NNP
9936	369	51	set	set	VBD
9936	369	52	forth	forth	RB
9936	369	53	.	.	.
9936	370	1	Tuberculin	Tuberculin	NNP
9936	370	2	Test	Test	NNP
9936	370	3	And	and	CC
9936	370	4	Physical	Physical	NNP
9936	370	5	Condition	Condition	NNP
9936	370	6	:	:	:
9936	370	7	No	no	DT
9936	370	8	tuberculin	tuberculin	NN
9936	370	9	test	test	NN
9936	370	10	required	require	VBN
9936	370	11	,	,	,
9936	370	12	but	but	CC
9936	370	13	cows	cow	NNS
9936	370	14	must	must	MD
9936	370	15	be	be	VB
9936	370	16	healthy	healthy	JJ
9936	370	17	as	as	IN
9936	370	18	disclosed	disclose	VBN
9936	370	19	by	by	IN
9936	370	20	physical	physical	JJ
9936	370	21	examination	examination	NN
9936	370	22	made	make	VBN
9936	370	23	annually	annually	RB
9936	370	24	.	.	.
9936	371	1	Bacterial	bacterial	JJ
9936	371	2	Contents	Contents	NNPS
9936	371	3	:	:	:
9936	371	4	Grade	Grade	NNP
9936	371	5	A	a	DT
9936	371	6	milk	milk	NN
9936	371	7	(	(	-LRB-
9936	371	8	pasteurized	pasteurized	JJ
9936	371	9	)	)	-RRB-
9936	371	10	shall	shall	MD
9936	371	11	not	not	RB
9936	371	12	contain	contain	VB
9936	371	13	more	more	JJR
9936	371	14	than	than	IN
9936	371	15	30,000	30,000	CD
9936	371	16	bacteria	bacteria	NNS
9936	371	17	per	per	IN
9936	371	18	cubic	cubic	JJ
9936	371	19	centimeter	centimeter	NN
9936	371	20	and	and	CC
9936	371	21	cream	cream	NN
9936	371	22	(	(	-LRB-
9936	371	23	pasteurized	pasteurize	VBN
9936	371	24	)	)	-RRB-
9936	371	25	more	more	JJR
9936	371	26	then	then	IN
9936	371	27	150,000	150,000	CD
9936	371	28	bacteria	bacteria	NNS
9936	371	29	per	per	IN
9936	371	30	cubic	cubic	JJ
9936	371	31	centimeter	centimeter	NN
9936	371	32	when	when	WRB
9936	371	33	delivered	deliver	VBN
9936	371	34	to	to	IN
9936	371	35	the	the	DT
9936	371	36	consumer	consumer	NN
9936	371	37	or	or	CC
9936	371	38	at	at	IN
9936	371	39	any	any	DT
9936	371	40	time	time	NN
9936	371	41	after	after	IN
9936	371	42	pasteurization	pasteurization	NN
9936	371	43	and	and	CC
9936	371	44	prior	prior	RB
9936	371	45	to	to	IN
9936	371	46	such	such	JJ
9936	371	47	delivery	delivery	NN
9936	371	48	.	.	.
9936	372	1	No	no	DT
9936	372	2	milk	milk	NN
9936	372	3	supply	supply	NN
9936	372	4	averaging	average	VBG
9936	372	5	more	more	JJR
9936	372	6	than	than	IN
9936	372	7	200,000	200,000	CD
9936	372	8	bacteria	bacteria	NNS
9936	372	9	per	per	IN
9936	372	10	cubic	cubic	JJ
9936	372	11	centimeter	centimeter	NN
9936	372	12	shall	shall	MD
9936	372	13	be	be	VB
9936	372	14	pasteurized	pasteurize	VBN
9936	372	15	for	for	IN
9936	372	16	sale	sale	NN
9936	372	17	under	under	IN
9936	372	18	this	this	DT
9936	372	19	designation	designation	NN
9936	372	20	.	.	.
9936	373	1	Necessary	necessary	JJ
9936	373	2	Scores	score	NNS
9936	373	3	:	:	:
9936	373	4	Equip	Equip	NNP
9936	373	5	.	.	.
9936	374	1	25	25	CD
9936	374	2	,	,	,
9936	374	3	Meth	Meth	NNP
9936	374	4	.	.	.
9936	375	1	43	43	CD
9936	375	2	,	,	,
9936	375	3	Total	Total	NNP
9936	375	4	68	68	CD
9936	375	5	.	.	.
9936	376	1	Time	time	NN
9936	376	2	of	of	IN
9936	376	3	Delivery	delivery	NN
9936	376	4	:	:	:
9936	376	5	Shall	Shall	MD
9936	376	6	be	be	VB
9936	376	7	delivered	deliver	VBN
9936	376	8	within	within	IN
9936	376	9	36	36	CD
9936	376	10	hours	hour	NNS
9936	376	11	after	after	IN
9936	376	12	pasteurization	pasteurization	NN
9936	376	13	.	.	.
9936	377	1	Bottling	bottle	VBG
9936	377	2	:	:	:
9936	377	3	Unless	unless	IN
9936	377	4	otherwise	otherwise	RB
9936	377	5	specified	specify	VBN
9936	377	6	in	in	IN
9936	377	7	the	the	DT
9936	377	8	permit	permit	NN
9936	377	9	,	,	,
9936	377	10	this	this	DT
9936	377	11	milk	milk	NN
9936	377	12	or	or	CC
9936	377	13	cream	cream	NN
9936	377	14	shall	shall	MD
9936	377	15	be	be	VB
9936	377	16	delivered	deliver	VBN
9936	377	17	to	to	IN
9936	377	18	the	the	DT
9936	377	19	consumer	consumer	NN
9936	377	20	only	only	RB
9936	377	21	in	in	IN
9936	377	22	bottles	bottle	NNS
9936	377	23	.	.	.
9936	378	1	Labeling	labeling	NN
9936	378	2	:	:	:
9936	378	3	Outer	outer	JJ
9936	378	4	cap	cap	NN
9936	378	5	of	of	IN
9936	378	6	bottles	bottle	NNS
9936	378	7	shall	shall	MD
9936	378	8	be	be	VB
9936	378	9	white	white	JJ
9936	378	10	and	and	CC
9936	378	11	contain	contain	VB
9936	378	12	the	the	DT
9936	378	13	word	word	NN
9936	378	14	Grade	Grade	NNP
9936	378	15	A	A	NNP
9936	378	16	in	in	IN
9936	378	17	black	black	JJ
9936	378	18	letters	letter	NNS
9936	378	19	in	in	IN
9936	378	20	large	large	JJ
9936	378	21	type	type	NN
9936	378	22	,	,	,
9936	378	23	date	date	NN
9936	378	24	and	and	CC
9936	378	25	hours	hour	NNS
9936	378	26	between	between	IN
9936	378	27	which	which	WDT
9936	378	28	pasteurization	pasteurization	NN
9936	378	29	was	be	VBD
9936	378	30	completed	complete	VBN
9936	378	31	;	;	:
9936	378	32	place	place	NN
9936	378	33	where	where	WRB
9936	378	34	pasteurization	pasteurization	NN
9936	378	35	was	be	VBD
9936	378	36	performed	perform	VBN
9936	378	37	;	;	:
9936	378	38	name	name	NN
9936	378	39	of	of	IN
9936	378	40	the	the	DT
9936	378	41	person	person	NN
9936	378	42	,	,	,
9936	378	43	firm	firm	JJ
9936	378	44	,	,	,
9936	378	45	or	or	CC
9936	378	46	corporation	corporation	NN
9936	378	47	offering	offer	VBG
9936	378	48	for	for	IN
9936	378	49	sale	sale	NN
9936	378	50	,	,	,
9936	378	51	selling	selling	NN
9936	378	52	,	,	,
9936	378	53	or	or	CC
9936	378	54	delivering	deliver	VBG
9936	378	55	same	same	JJ
9936	378	56	.	.	.
9936	379	1	Pasteurization	pasteurization	NN
9936	379	2	:	:	:
9936	379	3	Only	only	RB
9936	379	4	such	such	JJ
9936	379	5	milk	milk	NN
9936	379	6	or	or	CC
9936	379	7	cream	cream	NN
9936	379	8	shall	shall	MD
9936	379	9	be	be	VB
9936	379	10	regarded	regard	VBN
9936	379	11	as	as	IN
9936	379	12	pasteurized	pasteurize	VBN
9936	379	13	as	as	IN
9936	379	14	has	have	VBZ
9936	379	15	been	be	VBN
9936	379	16	subjected	subject	VBN
9936	379	17	to	to	IN
9936	379	18	a	a	DT
9936	379	19	temperature	temperature	NN
9936	379	20	averaging	average	VBG
9936	379	21	145	145	CD
9936	379	22	degrees	degree	NNS
9936	379	23	Fahrenheit	fahrenheit	IN
9936	379	24	for	for	IN
9936	379	25	not	not	RB
9936	379	26	less	less	JJR
9936	379	27	than	than	IN
9936	379	28	30	30	CD
9936	379	29	minutes	minute	NNS
9936	379	30	.	.	.
9936	380	1	Grade	Grade	NNP
9936	380	2	B	B	NNP
9936	380	3	Milk	Milk	NNP
9936	380	4	or	or	CC
9936	380	5	cream	cream	NN
9936	380	6	(	(	-LRB-
9936	380	7	Pasteurized	Pasteurized	NNP
9936	380	8	)	)	-RRB-
9936	380	9	Definition	definition	NN
9936	380	10	:	:	:
9936	380	11	Grade	Grade	NNP
9936	380	12	B	B	NNP
9936	380	13	milk	milk	NN
9936	380	14	or	or	CC
9936	380	15	cream	cream	NN
9936	380	16	(	(	-LRB-
9936	380	17	pasteurized	pasteurize	VBN
9936	380	18	)	)	-RRB-
9936	380	19	is	be	VBZ
9936	380	20	milk	milk	NN
9936	380	21	or	or	CC
9936	380	22	cream	cream	NN
9936	380	23	produced	produce	VBN
9936	380	24	and	and	CC
9936	380	25	handled	handle	VBN
9936	380	26	in	in	IN
9936	380	27	accordance	accordance	NN
9936	380	28	with	with	IN
9936	380	29	the	the	DT
9936	380	30	minimal	minimal	JJ
9936	380	31	requirements	requirement	NNS
9936	380	32	,	,	,
9936	380	33	rules	rule	NNS
9936	380	34	,	,	,
9936	380	35	and	and	CC
9936	380	36	regulations	regulation	NNS
9936	380	37	herein	herein	NNP
9936	380	38	set	set	VBD
9936	380	39	forth	forth	RB
9936	380	40	and	and	CC
9936	380	41	which	which	WDT
9936	380	42	has	have	VBZ
9936	380	43	been	be	VBN
9936	380	44	pasteurized	pasteurize	VBN
9936	380	45	in	in	IN
9936	380	46	accordance	accordance	NN
9936	380	47	with	with	IN
9936	380	48	the	the	DT
9936	380	49	requirements	requirement	NNS
9936	380	50	and	and	CC
9936	380	51	rules	rule	NNS
9936	380	52	and	and	CC
9936	380	53	regulations	regulation	NNS
9936	380	54	of	of	IN
9936	380	55	the	the	DT
9936	380	56	Department	Department	NNP
9936	380	57	of	of	IN
9936	380	58	Health	Health	NNP
9936	380	59	for	for	IN
9936	380	60	pasteurization	pasteurization	NN
9936	380	61	.	.	.
9936	381	1	Tuberculin	Tuberculin	NNP
9936	381	2	Test	Test	NNP
9936	381	3	And	and	CC
9936	381	4	Physical	Physical	NNP
9936	381	5	Condition	Condition	NNP
9936	381	6	:	:	:
9936	381	7	No	no	DT
9936	381	8	tuberculin	tuberculin	NN
9936	381	9	test	test	NN
9936	381	10	required	require	VBN
9936	381	11	,	,	,
9936	381	12	but	but	CC
9936	381	13	cows	cow	NNS
9936	381	14	must	must	MD
9936	381	15	be	be	VB
9936	381	16	healthy	healthy	JJ
9936	381	17	as	as	IN
9936	381	18	disclosed	disclose	VBN
9936	381	19	by	by	IN
9936	381	20	physical	physical	JJ
9936	381	21	examination	examination	NN
9936	381	22	made	make	VBN
9936	381	23	annually	annually	RB
9936	381	24	.	.	.
9936	382	1	Bacterial	bacterial	JJ
9936	382	2	Contents	Contents	NNPS
9936	382	3	:	:	:
9936	382	4	No	no	DT
9936	382	5	milk	milk	NN
9936	382	6	under	under	IN
9936	382	7	this	this	DT
9936	382	8	grade	grade	NN
9936	382	9	shall	shall	MD
9936	382	10	contain	contain	VB
9936	382	11	more	more	JJR
9936	382	12	than	than	IN
9936	382	13	100,000	100,000	CD
9936	382	14	bacteria	bacteria	NNS
9936	382	15	per	per	IN
9936	382	16	cubic	cubic	JJ
9936	382	17	centimeter	centimeter	NN
9936	382	18	and	and	CC
9936	382	19	no	no	DT
9936	382	20	claim	claim	NN
9936	382	21	shall	shall	MD
9936	382	22	contain	contain	VB
9936	382	23	more	more	JJR
9936	382	24	than	than	IN
9936	382	25	500,000	500,000	CD
9936	382	26	bacteria	bacteria	NNS
9936	382	27	per	per	IN
9936	382	28	cubic	cubic	JJ
9936	382	29	centimeter	centimeter	NN
9936	382	30	when	when	WRB
9936	382	31	delivered	deliver	VBN
9936	382	32	to	to	IN
9936	382	33	the	the	DT
9936	382	34	consumer	consumer	NN
9936	382	35	or	or	CC
9936	382	36	at	at	IN
9936	382	37	anytime	anytime	RB
9936	382	38	after	after	IN
9936	382	39	pasteurization	pasteurization	NN
9936	382	40	and	and	CC
9936	382	41	prior	prior	RB
9936	382	42	to	to	IN
9936	382	43	such	such	JJ
9936	382	44	delivery	delivery	NN
9936	382	45	.	.	.
9936	383	1	No	no	DT
9936	383	2	milk	milk	NN
9936	383	3	supply	supply	NN
9936	383	4	averaging	average	VBG
9936	383	5	more	more	JJR
9936	383	6	than	than	IN
9936	383	7	1,500,000	1,500,000	CD
9936	383	8	bacteria	bacteria	NNS
9936	383	9	per	per	IN
9936	383	10	cubic	cubic	JJ
9936	383	11	centimeter	centimeter	NN
9936	383	12	shall	shall	MD
9936	383	13	be	be	VB
9936	383	14	pasteurized	pasteurize	VBN
9936	383	15	in	in	IN
9936	383	16	this	this	DT
9936	383	17	city	city	NN
9936	383	18	for	for	IN
9936	383	19	sale	sale	NN
9936	383	20	under	under	IN
9936	383	21	this	this	DT
9936	383	22	designation	designation	NN
9936	383	23	.	.	.
9936	384	1	No	no	DT
9936	384	2	milk	milk	NN
9936	384	3	supply	supply	NN
9936	384	4	averaging	average	VBG
9936	384	5	more	more	JJR
9936	384	6	than	than	IN
9936	384	7	300,000	300,000	CD
9936	384	8	bacteria	bacteria	NNS
9936	384	9	per	per	IN
9936	384	10	cubic	cubic	JJ
9936	384	11	centimeter	centimeter	NN
9936	384	12	shall	shall	MD
9936	384	13	be	be	VB
9936	384	14	pasteurized	pasteurize	VBN
9936	384	15	outside	outside	IN
9936	384	16	of	of	IN
9936	384	17	the	the	DT
9936	384	18	city	city	NN
9936	384	19	for	for	IN
9936	384	20	sale	sale	NN
9936	384	21	under	under	IN
9936	384	22	this	this	DT
9936	384	23	designation	designation	NN
9936	384	24	.	.	.
9936	385	1	Necessary	necessary	JJ
9936	385	2	Scores	score	NNS
9936	385	3	:	:	:
9936	385	4	Equip	Equip	NNP
9936	385	5	.	.	.
9936	386	1	20	20	CD
9936	386	2	,	,	,
9936	386	3	Meth	Meth	NNP
9936	386	4	.	.	.
9936	387	1	35	35	CD
9936	387	2	,	,	,
9936	387	3	Total	total	JJ
9936	387	4	55	55	CD
9936	387	5	Time	time	NN
9936	387	6	of	of	IN
9936	387	7	Delivery	delivery	NN
9936	387	8	:	:	:
9936	387	9	Milk	milk	NN
9936	387	10	shall	shall	MD
9936	387	11	be	be	VB
9936	387	12	delivered	deliver	VBN
9936	387	13	within	within	IN
9936	387	14	36	36	CD
9936	387	15	hours	hour	NNS
9936	387	16	and	and	CC
9936	387	17	cream	cream	NN
9936	387	18	within	within	IN
9936	387	19	48	48	CD
9936	387	20	hours	hour	NNS
9936	387	21	after	after	IN
9936	387	22	pasteurization	pasteurization	NN
9936	387	23	.	.	.
9936	388	1	Bottling	bottle	VBG
9936	388	2	:	:	:
9936	388	3	May	May	MD
9936	388	4	be	be	VB
9936	388	5	delivered	deliver	VBN
9936	388	6	in	in	IN
9936	388	7	cans	can	NNS
9936	388	8	or	or	CC
9936	388	9	bottles	bottle	NNS
9936	388	10	.	.	.
9936	389	1	Labeling	labeling	NN
9936	389	2	:	:	:
9936	389	3	Outer	outer	JJ
9936	389	4	caps	cap	NNS
9936	389	5	of	of	IN
9936	389	6	bottles	bottle	NNS
9936	389	7	containing	contain	VBG
9936	389	8	milk	milk	NN
9936	389	9	and	and	CC
9936	389	10	tags	tag	NNS
9936	389	11	affixed	affix	VBN
9936	389	12	to	to	IN
9936	389	13	cans	can	NNS
9936	389	14	containing	contain	VBG
9936	389	15	milk	milk	NN
9936	389	16	or	or	CC
9936	389	17	cream	cream	NN
9936	389	18	shall	shall	MD
9936	389	19	be	be	VB
9936	389	20	white	white	JJ
9936	389	21	and	and	CC
9936	389	22	marked	mark	VBN
9936	389	23	Grade	Grade	NNP
9936	389	24	B	B	NNP
9936	389	25	in	in	IN
9936	389	26	bright	bright	JJ
9936	389	27	green	green	JJ
9936	389	28	letters	letter	NNS
9936	389	29	in	in	IN
9936	389	30	large	large	JJ
9936	389	31	type	type	NN
9936	389	32	,	,	,
9936	389	33	date	date	NN
9936	389	34	pasteurization	pasteurization	NN
9936	389	35	was	be	VBD
9936	389	36	completed	complete	VBN
9936	389	37	,	,	,
9936	389	38	place	place	NN
9936	389	39	where	where	WRB
9936	389	40	pasteurization	pasteurization	NN
9936	389	41	was	be	VBD
9936	389	42	performed	perform	VBN
9936	389	43	,	,	,
9936	389	44	name	name	NN
9936	389	45	of	of	IN
9936	389	46	the	the	DT
9936	389	47	person	person	NN
9936	389	48	,	,	,
9936	389	49	firm	firm	JJ
9936	389	50	,	,	,
9936	389	51	or	or	CC
9936	389	52	corporation	corporation	NN
9936	389	53	offering	offer	VBG
9936	389	54	for	for	IN
9936	389	55	sale	sale	NN
9936	389	56	,	,	,
9936	389	57	selling	selling	NN
9936	389	58	,	,	,
9936	389	59	or	or	CC
9936	389	60	delivering	deliver	VBG
9936	389	61	same	same	JJ
9936	389	62	.	.	.
9936	390	1	Bottles	bottle	NNS
9936	390	2	containing	contain	VBG
9936	390	3	cream	cream	NN
9936	390	4	shall	shall	MD
9936	390	5	be	be	VB
9936	390	6	labeled	label	VBN
9936	390	7	with	with	IN
9936	390	8	caps	cap	NNS
9936	390	9	marked	mark	VBD
9936	390	10	Grade	Grade	NNP
9936	390	11	B	B	NNP
9936	390	12	in	in	IN
9936	390	13	bright	bright	JJ
9936	390	14	green	green	JJ
9936	390	15	letters	letter	NNS
9936	390	16	,	,	,
9936	390	17	in	in	IN
9936	390	18	large	large	JJ
9936	390	19	type	type	NN
9936	390	20	and	and	CC
9936	390	21	shall	shall	MD
9936	390	22	give	give	VB
9936	390	23	the	the	DT
9936	390	24	place	place	NN
9936	390	25	and	and	CC
9936	390	26	date	date	NN
9936	390	27	of	of	IN
9936	390	28	bottling	bottling	NN
9936	390	29	and	and	CC
9936	390	30	shall	shall	MD
9936	390	31	give	give	VB
9936	390	32	the	the	DT
9936	390	33	name	name	NN
9936	390	34	of	of	IN
9936	390	35	person	person	NN
9936	390	36	,	,	,
9936	390	37	firm	firm	JJ
9936	390	38	,	,	,
9936	390	39	or	or	CC
9936	390	40	corporation	corporation	NN
9936	390	41	offering	offer	VBG
9936	390	42	for	for	IN
9936	390	43	sale	sale	NN
9936	390	44	,	,	,
9936	390	45	selling	selling	NN
9936	390	46	,	,	,
9936	390	47	or	or	CC
9936	390	48	delivering	deliver	VBG
9936	390	49	same	same	JJ
9936	390	50	.	.	.
9936	391	1	Pasteurization	pasteurization	NN
9936	391	2	:	:	:
9936	391	3	Only	only	RB
9936	391	4	such	such	JJ
9936	391	5	milk	milk	NN
9936	391	6	or	or	CC
9936	391	7	cream	cream	NN
9936	391	8	shall	shall	MD
9936	391	9	be	be	VB
9936	391	10	regarded	regard	VBN
9936	391	11	as	as	IN
9936	391	12	pasteurized	pasteurize	VBN
9936	391	13	as	as	IN
9936	391	14	has	have	VBZ
9936	391	15	been	be	VBN
9936	391	16	subjected	subject	VBN
9936	391	17	to	to	IN
9936	391	18	a	a	DT
9936	391	19	temperature	temperature	NN
9936	391	20	averaging	average	VBG
9936	391	21	145	145	CD
9936	391	22	degrees	degree	NNS
9936	391	23	Fahrenheit	fahrenheit	IN
9936	391	24	for	for	IN
9936	391	25	not	not	RB
9936	391	26	less	less	JJR
9936	391	27	than	than	IN
9936	391	28	30	30	CD
9936	391	29	minutes	minute	NNS
9936	391	30	.	.	.
9936	392	1	Grade	Grade	NNP
9936	392	2	C	C	NNP
9936	392	3	Milk	milk	NN
9936	392	4	or	or	CC
9936	392	5	cream	cream	NN
9936	392	6	(	(	-LRB-
9936	392	7	Pasteurized	Pasteurized	NNP
9936	392	8	)	)	-RRB-
9936	392	9	(	(	-LRB-
9936	392	10	For	for	IN
9936	392	11	cooking	cooking	NN
9936	392	12	and	and	CC
9936	392	13	manufacturing	manufacturing	NN
9936	392	14	purposes	purpose	NNS
9936	392	15	only	only	RB
9936	392	16	.	.	.
9936	392	17	)	)	-RRB-
9936	393	1	Definition	definition	NN
9936	393	2	:	:	:
9936	393	3	Grade	Grade	NNP
9936	393	4	C	C	NNP
9936	393	5	milk	milk	NN
9936	393	6	or	or	CC
9936	393	7	cream	cream	NN
9936	393	8	is	be	VBZ
9936	393	9	milk	milk	NN
9936	393	10	or	or	CC
9936	393	11	cream	cream	NN
9936	393	12	not	not	RB
9936	393	13	conforming	conform	VBG
9936	393	14	to	to	IN
9936	393	15	the	the	DT
9936	393	16	requirements	requirement	NNS
9936	393	17	of	of	IN
9936	393	18	any	any	DT
9936	393	19	of	of	IN
9936	393	20	the	the	DT
9936	393	21	subdivisions	subdivision	NNS
9936	393	22	of	of	IN
9936	393	23	Grade	Grade	NNP
9936	393	24	A	A	NNP
9936	393	25	or	or	CC
9936	393	26	Grade	Grade	NNP
9936	393	27	B	B	NNP
9936	393	28	and	and	CC
9936	393	29	which	which	WDT
9936	393	30	has	have	VBZ
9936	393	31	been	be	VBN
9936	393	32	pasteurized	pasteurize	VBN
9936	393	33	according	accord	VBG
9936	393	34	to	to	IN
9936	393	35	the	the	DT
9936	393	36	requirements	requirement	NNS
9936	393	37	and	and	CC
9936	393	38	rules	rule	NNS
9936	393	39	and	and	CC
9936	393	40	regulations	regulation	NNS
9936	393	41	of	of	IN
9936	393	42	the	the	DT
9936	393	43	Board	Board	NNP
9936	393	44	of	of	IN
9936	393	45	Health	Health	NNP
9936	393	46	or	or	CC
9936	393	47	boiled	boil	VBD
9936	393	48	for	for	IN
9936	393	49	at	at	RB
9936	393	50	least	least	JJS
9936	393	51	two	two	CD
9936	393	52	(	(	-LRB-
9936	393	53	2	2	CD
9936	393	54	)	)	-RRB-
9936	393	55	minutes	minute	NNS
9936	393	56	.	.	.
9936	394	1	Tuberculin	Tuberculin	NNP
9936	394	2	Test	Test	NNP
9936	394	3	And	and	CC
9936	394	4	Physical	Physical	NNP
9936	394	5	Condition	Condition	NNP
9936	394	6	:	:	:
9936	394	7	No	no	DT
9936	394	8	tuberculin	tuberculin	NN
9936	394	9	test	test	NN
9936	394	10	required	require	VBN
9936	394	11	,	,	,
9936	394	12	but	but	CC
9936	394	13	cows	cow	NNS
9936	394	14	must	must	MD
9936	394	15	be	be	VB
9936	394	16	healthy	healthy	JJ
9936	394	17	as	as	IN
9936	394	18	disclosed	disclose	VBN
9936	394	19	by	by	IN
9936	394	20	physical	physical	JJ
9936	394	21	examination	examination	NN
9936	394	22	made	make	VBN
9936	394	23	annually	annually	RB
9936	394	24	.	.	.
9936	395	1	Bacterial	bacterial	JJ
9936	395	2	Contents	Contents	NNPS
9936	395	3	:	:	:
9936	395	4	No	no	DT
9936	395	5	milk	milk	NN
9936	395	6	of	of	IN
9936	395	7	this	this	DT
9936	395	8	grade	grade	NN
9936	395	9	shall	shall	MD
9936	395	10	contain	contain	VB
9936	395	11	more	more	JJR
9936	395	12	than	than	IN
9936	395	13	300,000	300,000	CD
9936	395	14	bacteria	bacteria	NNS
9936	395	15	per	per	IN
9936	395	16	cubic	cubic	JJ
9936	395	17	centimeter	centimeter	NN
9936	395	18	and	and	CC
9936	395	19	no	no	DT
9936	395	20	cream	cream	NN
9936	395	21	of	of	IN
9936	395	22	this	this	DT
9936	395	23	grade	grade	NN
9936	395	24	show	show	NN
9936	395	25	contain	contain	VBP
9936	395	26	more	more	JJR
9936	395	27	than	than	IN
9936	395	28	1,500,000	1,500,000	CD
9936	395	29	bacteria	bacteria	NNS
9936	395	30	per	per	IN
9936	395	31	cubic	cubic	JJ
9936	395	32	centimeter	centimeter	NN
9936	395	33	after	after	IN
9936	395	34	pasteurization	pasteurization	NN
9936	395	35	.	.	.
9936	396	1	Necessary	necessary	JJ
9936	396	2	Scores	score	NNS
9936	396	3	:	:	:
9936	396	4	Score	score	NN
9936	396	5	40	40	CD
9936	396	6	Time	time	NN
9936	396	7	of	of	IN
9936	396	8	Delivery	delivery	NN
9936	396	9	:	:	:
9936	396	10	Shall	Shall	MD
9936	396	11	be	be	VB
9936	396	12	delivered	deliver	VBN
9936	396	13	within	within	IN
9936	396	14	48	48	CD
9936	396	15	hours	hour	NNS
9936	396	16	after	after	IN
9936	396	17	pasteurization	pasteurization	NN
9936	396	18	.	.	.
9936	397	1	Bottling	bottle	VBG
9936	397	2	:	:	:
9936	397	3	May	May	MD
9936	397	4	be	be	VB
9936	397	5	delivered	deliver	VBN
9936	397	6	in	in	IN
9936	397	7	the	the	DT
9936	397	8	cans	can	NNS
9936	397	9	only	only	RB
9936	397	10	.	.	.
9936	398	1	Labeling	labeling	NN
9936	398	2	:	:	:
9936	398	3	Tags	tag	NNS
9936	398	4	affixed	affix	VBN
9936	398	5	to	to	IN
9936	398	6	cans	can	NNS
9936	398	7	shall	shall	MD
9936	398	8	be	be	VB
9936	398	9	white	white	JJ
9936	398	10	and	and	CC
9936	398	11	shall	shall	MD
9936	398	12	be	be	VB
9936	398	13	marked	mark	VBN
9936	398	14	in	in	IN
9936	398	15	red	red	NN
9936	398	16	with	with	IN
9936	398	17	the	the	DT
9936	398	18	words	word	NNS
9936	398	19	,	,	,
9936	398	20	Grade	Grade	NNP
9936	398	21	C	C	NNP
9936	398	22	in	in	IN
9936	398	23	large	large	JJ
9936	398	24	type	type	NN
9936	398	25	and	and	CC
9936	398	26	"	"	``
9936	398	27	for	for	IN
9936	398	28	cooking	cooking	NN
9936	398	29	"	"	''
9936	398	30	in	in	IN
9936	398	31	plainly	plainly	RB
9936	398	32	visible	visible	JJ
9936	398	33	type	type	NN
9936	398	34	,	,	,
9936	398	35	and	and	CC
9936	398	36	cans	can	NNS
9936	398	37	and	and	CC
9936	398	38	shall	shall	MD
9936	398	39	have	have	VB
9936	398	40	properly	properly	RB
9936	398	41	sealed	seal	VBN
9936	398	42	metal	metal	NN
9936	398	43	collars	collar	NNS
9936	398	44	,	,	,
9936	398	45	painted	paint	VBD
9936	398	46	red	red	JJ
9936	398	47	on	on	IN
9936	398	48	necks	neck	NNS
9936	398	49	.	.	.
9936	399	1	Pasteurization	pasteurization	NN
9936	399	2	:	:	:
9936	399	3	Only	only	RB
9936	399	4	such	such	JJ
9936	399	5	milk	milk	NN
9936	399	6	or	or	CC
9936	399	7	cream	cream	NN
9936	399	8	shall	shall	MD
9936	399	9	be	be	VB
9936	399	10	regarded	regard	VBN
9936	399	11	as	as	IN
9936	399	12	pasteurized	pasteurize	VBN
9936	399	13	as	as	IN
9936	399	14	has	have	VBZ
9936	399	15	been	be	VBN
9936	399	16	subjected	subject	VBN
9936	399	17	to	to	IN
9936	399	18	a	a	DT
9936	399	19	temperature	temperature	NN
9936	399	20	averaging	average	VBG
9936	399	21	145	145	CD
9936	399	22	degrees	degree	NNS
9936	399	23	Fahrenheit	fahrenheit	IN
9936	399	24	for	for	IN
9936	399	25	not	not	RB
9936	399	26	less	less	JJR
9936	399	27	than	than	IN
9936	399	28	30	30	CD
9936	399	29	minutes	minute	NNS
9936	399	30	.	.	.
9936	400	1	NOTE.--Sour	NOTE.--Sour	NNP
9936	400	2	milk	milk	NN
9936	400	3	,	,	,
9936	400	4	buttermilk	buttermilk	NN
9936	400	5	,	,	,
9936	400	6	sour	sour	JJ
9936	400	7	cream	cream	NN
9936	400	8	,	,	,
9936	400	9	kumyss	kumyss	NNP
9936	400	10	,	,	,
9936	400	11	matzoon	matzoon	NN
9936	400	12	,	,	,
9936	400	13	zoolac	zoolac	NNS
9936	400	14	,	,	,
9936	400	15	and	and	CC
9936	400	16	similar	similar	JJ
9936	400	17	products	product	NNS
9936	400	18	shall	shall	MD
9936	400	19	not	not	RB
9936	400	20	be	be	VB
9936	400	21	made	make	VBN
9936	400	22	from	from	IN
9936	400	23	any	any	DT
9936	400	24	milk	milk	NN
9936	400	25	of	of	IN
9936	400	26	a	a	DT
9936	400	27	less	less	JJR
9936	400	28	grade	grade	NN
9936	400	29	than	than	IN
9936	400	30	that	that	DT
9936	400	31	designated	designate	VBN
9936	400	32	for	for	IN
9936	400	33	Grade	Grade	NNP
9936	400	34	B	B	NNP
9936	400	35	and	and	CC
9936	400	36	shall	shall	MD
9936	400	37	be	be	VB
9936	400	38	pasteurized	pasteurize	VBN
9936	400	39	before	before	IN
9936	400	40	being	be	VBG
9936	400	41	put	put	VBN
9936	400	42	through	through	IN
9936	400	43	the	the	DT
9936	400	44	process	process	NN
9936	400	45	of	of	IN
9936	400	46	souring	souring	NN
9936	400	47	.	.	.
9936	401	1	Sour	sour	JJ
9936	401	2	cream	cream	NN
9936	401	3	shall	shall	MD
9936	401	4	not	not	RB
9936	401	5	contained	contain	VBN
9936	401	6	a	a	DT
9936	401	7	less	less	JJR
9936	401	8	percentage	percentage	NN
9936	401	9	of	of	IN
9936	401	10	fats	fat	NNS
9936	401	11	than	than	IN
9936	401	12	that	that	DT
9936	401	13	designated	designate	VBN
9936	401	14	for	for	IN
9936	401	15	cream	cream	NN
9936	401	16	.	.	.
9936	402	1	No	no	DT
9936	402	2	other	other	JJ
9936	402	3	words	word	NNS
9936	402	4	than	than	IN
9936	402	5	those	those	DT
9936	402	6	designated	designate	VBN
9936	402	7	herein	herein	NNP
9936	402	8	shall	shall	MD
9936	402	9	appear	appear	VB
9936	402	10	on	on	IN
9936	402	11	the	the	DT
9936	402	12	label	label	NN
9936	402	13	of	of	IN
9936	402	14	any	any	DT
9936	402	15	container	container	NN
9936	402	16	containing	contain	VBG
9936	402	17	milk	milk	NN
9936	402	18	or	or	CC
9936	402	19	cream	cream	NN
9936	402	20	or	or	CC
9936	402	21	milk	milk	NN
9936	402	22	or	or	CC
9936	402	23	cream	cream	NN
9936	402	24	products	product	NNS
9936	402	25	except	except	IN
9936	402	26	the	the	DT
9936	402	27	word	word	NN
9936	402	28	certified	certify	VBN
9936	402	29	when	when	WRB
9936	402	30	authorized	authorize	VBN
9936	402	31	under	under	IN
9936	402	32	the	the	DT
9936	402	33	State	State	NNP
9936	402	34	law	law	NN
9936	402	35	.	.	.
9936	403	1	*	*	NFP
9936	403	2	*	*	NFP
9936	403	3	*	*	NFP
9936	403	4	*	*	NFP
9936	403	5	*	*	NFP
9936	403	6	CARE	care	NN
9936	403	7	OF	of	IN
9936	403	8	MILK	MILK	NNP
9936	403	9	50	50	CD
9936	403	10	.	.	.
9936	404	1	NECESSITY	necessity	NN
9936	404	2	FOR	for	IN
9936	404	3	CARE	care	NN
9936	404	4	IN	in	IN
9936	404	5	THE	the	DT
9936	404	6	HOME.--If	HOME.--If	NNP
9936	404	7	milk	milk	NN
9936	404	8	of	of	IN
9936	404	9	good	good	JJ
9936	404	10	quality	quality	NN
9936	404	11	is	be	VBZ
9936	404	12	bought	buy	VBN
9936	404	13	,	,	,
9936	404	14	and	and	CC
9936	404	15	,	,	,
9936	404	16	as	as	IN
9936	404	17	has	have	VBZ
9936	404	18	been	be	VBN
9936	404	19	suggested	suggest	VBN
9936	404	20	,	,	,
9936	404	21	this	this	DT
9936	404	22	should	should	MD
9936	404	23	be	be	VB
9936	404	24	done	do	VBN
9936	404	25	whenever	whenever	WRB
9936	404	26	it	-PRON-	PRP
9936	404	27	is	be	VBZ
9936	404	28	possible	possible	JJ
9936	404	29	,	,	,
9936	404	30	the	the	DT
9936	404	31	next	next	JJ
9936	404	32	thing	thing	NN
9936	404	33	to	to	TO
9936	404	34	do	do	VB
9936	404	35	is	be	VBZ
9936	404	36	to	to	TO
9936	404	37	care	care	VB
9936	404	38	for	for	IN
9936	404	39	it	-PRON-	PRP
9936	404	40	in	in	IN
9936	404	41	such	such	PDT
9936	404	42	a	a	DT
9936	404	43	way	way	NN
9936	404	44	that	that	IN
9936	404	45	it	-PRON-	PRP
9936	404	46	may	may	MD
9936	404	47	be	be	VB
9936	404	48	fed	feed	VBN
9936	404	49	to	to	IN
9936	404	50	the	the	DT
9936	404	51	family	family	NN
9936	404	52	in	in	IN
9936	404	53	the	the	DT
9936	404	54	same	same	JJ
9936	404	55	condition	condition	NN
9936	404	56	as	as	IN
9936	404	57	it	-PRON-	PRP
9936	404	58	was	be	VBD
9936	404	59	when	when	WRB
9936	404	60	delivered	deliver	VBN
9936	404	61	.	.	.
9936	405	1	It	-PRON-	PRP
9936	405	2	is	be	VBZ
9936	405	3	,	,	,
9936	405	4	of	of	IN
9936	405	5	course	course	NN
9936	405	6	,	,	,
9936	405	7	of	of	IN
9936	405	8	prime	prime	JJ
9936	405	9	importance	importance	NN
9936	405	10	that	that	IN
9936	405	11	the	the	DT
9936	405	12	dairyman	dairyman	NN
9936	405	13	deliver	deliver	VBP
9936	405	14	clean	clean	JJ
9936	405	15	fresh	fresh	JJ
9936	405	16	milk	milk	NN
9936	405	17	,	,	,
9936	405	18	but	but	CC
9936	405	19	this	this	DT
9936	405	20	is	be	VBZ
9936	405	21	not	not	RB
9936	405	22	sufficient	sufficient	JJ
9936	405	23	;	;	:
9936	405	24	the	the	DT
9936	405	25	milk	milk	NN
9936	405	26	must	must	MD
9936	405	27	remain	remain	VB
9936	405	28	in	in	IN
9936	405	29	this	this	DT
9936	405	30	condition	condition	NN
9936	405	31	until	until	IN
9936	405	32	it	-PRON-	PRP
9936	405	33	is	be	VBZ
9936	405	34	used	use	VBN
9936	405	35	,	,	,
9936	405	36	and	and	CC
9936	405	37	this	this	DT
9936	405	38	can	can	MD
9936	405	39	occur	occur	VB
9936	405	40	only	only	RB
9936	405	41	when	when	WRB
9936	405	42	the	the	DT
9936	405	43	housewife	housewife	NN
9936	405	44	knows	know	VBZ
9936	405	45	how	how	WRB
9936	405	46	to	to	TO
9936	405	47	care	care	VB
9936	405	48	for	for	IN
9936	405	49	it	-PRON-	PRP
9936	405	50	properly	properly	RB
9936	405	51	after	after	IN
9936	405	52	it	-PRON-	PRP
9936	405	53	enters	enter	VBZ
9936	405	54	the	the	DT
9936	405	55	home	home	NN
9936	405	56	.	.	.
9936	406	1	It	-PRON-	PRP
9936	406	2	is	be	VBZ
9936	406	3	possible	possible	JJ
9936	406	4	to	to	TO
9936	406	5	make	make	VB
9936	406	6	safe	safe	JJ
9936	406	7	milk	milk	NN
9936	406	8	unsafe	unsafe	JJ
9936	406	9	and	and	CC
9936	406	10	unsafe	unsafe	JJ
9936	406	11	milk	milk	NN
9936	406	12	positively	positively	RB
9936	406	13	dangerous	dangerous	JJ
9936	406	14	unless	unless	IN
9936	406	15	the	the	DT
9936	406	16	housewife	housewife	NN
9936	406	17	understands	understand	VBZ
9936	406	18	how	how	WRB
9936	406	19	to	to	TO
9936	406	20	care	care	VB
9936	406	21	for	for	IN
9936	406	22	milk	milk	NN
9936	406	23	and	and	CC
9936	406	24	puts	put	VBZ
9936	406	25	into	into	IN
9936	406	26	practice	practice	NN
9936	406	27	what	what	WP
9936	406	28	she	-PRON-	PRP
9936	406	29	knows	know	VBZ
9936	406	30	concerning	concern	VBG
9936	406	31	this	this	DT
9936	406	32	matter	matter	NN
9936	406	33	.	.	.
9936	407	1	Indeed	indeed	RB
9936	407	2	,	,	,
9936	407	3	some	some	DT
9936	407	4	of	of	IN
9936	407	5	the	the	DT
9936	407	6	blame	blame	NN
9936	407	7	laid	lay	VBN
9936	407	8	to	to	IN
9936	407	9	the	the	DT
9936	407	10	careless	careless	JJ
9936	407	11	handling	handling	NN
9936	407	12	of	of	IN
9936	407	13	milk	milk	NN
9936	407	14	by	by	IN
9936	407	15	dairymen	dairyman	NNS
9936	407	16	really	really	RB
9936	407	17	belongs	belong	VBZ
9936	407	18	to	to	IN
9936	407	19	housewives	housewife	NNS
9936	407	20	,	,	,
9936	407	21	for	for	IN
9936	407	22	very	very	RB
9936	407	23	often	often	RB
9936	407	24	they	-PRON-	PRP
9936	407	25	do	do	VBP
9936	407	26	not	not	RB
9936	407	27	take	take	VB
9936	407	28	care	care	NN
9936	407	29	of	of	IN
9936	407	30	milk	milk	NN
9936	407	31	in	in	IN
9936	407	32	the	the	DT
9936	407	33	right	right	JJ
9936	407	34	way	way	NN
9936	407	35	after	after	IN
9936	407	36	delivery	delivery	NN
9936	407	37	.	.	.
9936	408	1	As	as	IN
9936	408	2	too	too	RB
9936	408	3	much	much	JJ
9936	408	4	attention	attention	NN
9936	408	5	can	can	MD
9936	408	6	not	not	RB
9936	408	7	be	be	VB
9936	408	8	given	give	VBN
9936	408	9	to	to	IN
9936	408	10	this	this	DT
9936	408	11	matter	matter	NN
9936	408	12	,	,	,
9936	408	13	explicit	explicit	JJ
9936	408	14	directions	direction	NNS
9936	408	15	are	be	VBP
9936	408	16	here	here	RB
9936	408	17	outlined	outline	VBN
9936	408	18	,	,	,
9936	408	19	with	with	IN
9936	408	20	the	the	DT
9936	408	21	idea	idea	NN
9936	408	22	of	of	IN
9936	408	23	assisting	assist	VBG
9936	408	24	the	the	DT
9936	408	25	housewife	housewife	NN
9936	408	26	in	in	IN
9936	408	27	this	this	DT
9936	408	28	matter	matter	NN
9936	408	29	as	as	RB
9936	408	30	much	much	RB
9936	408	31	as	as	IN
9936	408	32	possible	possible	JJ
9936	408	33	.	.	.
9936	409	1	51	51	CD
9936	409	2	.	.	.
9936	410	1	KEEPING	keep	VBG
9936	410	2	MILK	MILK	VBZ
9936	410	3	CLEAN	CLEAN	NNS
9936	410	4	IN	in	IN
9936	410	5	THE	the	DT
9936	410	6	HOME.--Immediately	home.--immediately	NN
9936	410	7	upon	upon	IN
9936	410	8	delivery	delivery	NN
9936	410	9	,	,	,
9936	410	10	the	the	DT
9936	410	11	bottle	bottle	NN
9936	410	12	containing	contain	VBG
9936	410	13	the	the	DT
9936	410	14	milk	milk	NN
9936	410	15	should	should	MD
9936	410	16	be	be	VB
9936	410	17	placed	place	VBN
9936	410	18	in	in	IN
9936	410	19	the	the	DT
9936	410	20	coolest	cool	JJS
9936	410	21	place	place	NN
9936	410	22	available	available	JJ
9936	410	23	,	,	,
9936	410	24	never	never	RB
9936	410	25	being	be	VBG
9936	410	26	allowed	allow	VBN
9936	410	27	to	to	TO
9936	410	28	stand	stand	VB
9936	410	29	on	on	IN
9936	410	30	the	the	DT
9936	410	31	porch	porch	NN
9936	410	32	in	in	IN
9936	410	33	the	the	DT
9936	410	34	sun	sun	NN
9936	410	35	or	or	CC
9936	410	36	where	where	WRB
9936	410	37	such	such	JJ
9936	410	38	animals	animal	NNS
9936	410	39	as	as	IN
9936	410	40	cats	cat	NNS
9936	410	41	or	or	CC
9936	410	42	dogs	dog	NNS
9936	410	43	may	may	MD
9936	410	44	come	come	VB
9936	410	45	in	in	IN
9936	410	46	contact	contact	NN
9936	410	47	with	with	IN
9936	410	48	it	-PRON-	PRP
9936	410	49	.	.	.
9936	411	1	When	when	WRB
9936	411	2	the	the	DT
9936	411	3	milk	milk	NN
9936	411	4	is	be	VBZ
9936	411	5	to	to	TO
9936	411	6	be	be	VB
9936	411	7	used	use	VBN
9936	411	8	,	,	,
9936	411	9	the	the	DT
9936	411	10	paper	paper	NN
9936	411	11	cap	cap	NN
9936	411	12	should	should	MD
9936	411	13	be	be	VB
9936	411	14	carefully	carefully	RB
9936	411	15	wiped	wipe	VBN
9936	411	16	before	before	IN
9936	411	17	it	-PRON-	PRP
9936	411	18	is	be	VBZ
9936	411	19	removed	remove	VBN
9936	411	20	from	from	IN
9936	411	21	the	the	DT
9936	411	22	bottle	bottle	NN
9936	411	23	,	,	,
9936	411	24	so	so	IN
9936	411	25	that	that	IN
9936	411	26	any	any	DT
9936	411	27	dirt	dirt	NN
9936	411	28	that	that	WDT
9936	411	29	may	may	MD
9936	411	30	be	be	VB
9936	411	31	on	on	IN
9936	411	32	top	top	NN
9936	411	33	will	will	MD
9936	411	34	not	not	RB
9936	411	35	fall	fall	VB
9936	411	36	into	into	IN
9936	411	37	the	the	DT
9936	411	38	milk	milk	NN
9936	411	39	.	.	.
9936	412	1	If	if	IN
9936	412	2	not	not	RB
9936	412	3	all	all	PDT
9936	412	4	the	the	DT
9936	412	5	milk	milk	NN
9936	412	6	is	be	VBZ
9936	412	7	used	use	VBN
9936	412	8	and	and	CC
9936	412	9	the	the	DT
9936	412	10	bottle	bottle	NN
9936	412	11	must	must	MD
9936	412	12	be	be	VB
9936	412	13	returned	return	VBN
9936	412	14	to	to	IN
9936	412	15	the	the	DT
9936	412	16	cool	cool	JJ
9936	412	17	place	place	NN
9936	412	18	where	where	WRB
9936	412	19	it	-PRON-	PRP
9936	412	20	is	be	VBZ
9936	412	21	kept	keep	VBN
9936	412	22	,	,	,
9936	412	23	it	-PRON-	PRP
9936	412	24	should	should	MD
9936	412	25	be	be	VB
9936	412	26	covered	cover	VBN
9936	412	27	by	by	IN
9936	412	28	means	mean	NNS
9936	412	29	of	of	IN
9936	412	30	an	an	DT
9936	412	31	inverted	invert	VBN
9936	412	32	drinking	drinking	NN
9936	412	33	glass	glass	NN
9936	412	34	or	or	CC
9936	412	35	,	,	,
9936	412	36	as	as	IN
9936	412	37	shown	show	VBN
9936	412	38	in	in	IN
9936	412	39	Fig	Fig	NNP
9936	412	40	.	.	.
9936	413	1	6	6	LS
9936	413	2	,	,	,
9936	413	3	by	by	IN
9936	413	4	a	a	DT
9936	413	5	glass	glass	NN
9936	413	6	or	or	CC
9936	413	7	porcelain	porcelain	NN
9936	413	8	cover	cover	NN
9936	413	9	.	.	.
9936	414	1	Such	such	JJ
9936	414	2	covers	cover	NNS
9936	414	3	,	,	,
9936	414	4	or	or	CC
9936	414	5	_	_	NNP
9936	414	6	sanitary	sanitary	JJ
9936	414	7	milk	milk	NN
9936	414	8	_	_	NNP
9936	414	9	_	_	NNP
9936	414	10	caps	cap	NNS
9936	414	11	_	_	NNP
9936	414	12	,	,	,
9936	414	13	as	as	IN
9936	414	14	they	-PRON-	PRP
9936	414	15	are	be	VBP
9936	414	16	called	call	VBN
9936	414	17	,	,	,
9936	414	18	are	be	VBP
9936	414	19	very	very	RB
9936	414	20	convenient	convenient	JJ
9936	414	21	for	for	IN
9936	414	22	this	this	DT
9936	414	23	purpose	purpose	NN
9936	414	24	and	and	CC
9936	414	25	may	may	MD
9936	414	26	be	be	VB
9936	414	27	purchased	purchase	VBN
9936	414	28	at	at	IN
9936	414	29	a	a	DT
9936	414	30	slight	slight	JJ
9936	414	31	cost	cost	NN
9936	414	32	.	.	.
9936	415	1	52	52	CD
9936	415	2	.	.	.
9936	416	1	Another	another	DT
9936	416	2	precaution	precaution	NN
9936	416	3	that	that	WDT
9936	416	4	should	should	MD
9936	416	5	be	be	VB
9936	416	6	taken	take	VBN
9936	416	7	is	be	VBZ
9936	416	8	never	never	RB
9936	416	9	to	to	TO
9936	416	10	mix	mix	VB
9936	416	11	stale	stale	JJ
9936	416	12	milk	milk	NN
9936	416	13	with	with	IN
9936	416	14	fresh	fresh	JJ
9936	416	15	milk	milk	NN
9936	416	16	,	,	,
9936	416	17	because	because	IN
9936	416	18	the	the	DT
9936	416	19	entire	entire	JJ
9936	416	20	quantity	quantity	NN
9936	416	21	will	will	MD
9936	416	22	become	become	VB
9936	416	23	sour	sour	JJ
9936	416	24	in	in	IN
9936	416	25	the	the	DT
9936	416	26	same	same	JJ
9936	416	27	length	length	NN
9936	416	28	of	of	IN
9936	416	29	time	time	NN
9936	416	30	as	as	IN
9936	416	31	the	the	DT
9936	416	32	stale	stale	JJ
9936	416	33	milk	milk	NN
9936	416	34	would	would	MD
9936	416	35	.	.	.
9936	417	1	Also	also	RB
9936	417	2	,	,	,
9936	417	3	milk	milk	NN
9936	417	4	that	that	WDT
9936	417	5	has	have	VBZ
9936	417	6	been	be	VBN
9936	417	7	poured	pour	VBN
9936	417	8	into	into	IN
9936	417	9	a	a	DT
9936	417	10	pitcher	pitcher	NN
9936	417	11	or	or	CC
9936	417	12	any	any	DT
9936	417	13	other	other	JJ
9936	417	14	open	open	JJ
9936	417	15	vessel	vessel	NN
9936	417	16	and	and	CC
9936	417	17	allowed	allow	VBN
9936	417	18	to	to	TO
9936	417	19	stand	stand	VB
9936	417	20	exposed	expose	VBN
9936	417	21	to	to	IN
9936	417	22	the	the	DT
9936	417	23	air	air	NN
9936	417	24	for	for	IN
9936	417	25	some	some	DT
9936	417	26	time	time	NN
9936	417	27	should	should	MD
9936	417	28	never	never	RB
9936	417	29	be	be	VB
9936	417	30	put	put	VBN
9936	417	31	back	back	RB
9936	417	32	into	into	IN
9936	417	33	the	the	DT
9936	417	34	bottle	bottle	NN
9936	417	35	with	with	IN
9936	417	36	the	the	DT
9936	417	37	remaining	remain	VBG
9936	417	38	milk	milk	NN
9936	417	39	.	.	.
9936	418	1	Such	such	JJ
9936	418	2	milk	milk	NN
9936	418	3	is	be	VBZ
9936	418	4	sure	sure	JJ
9936	418	5	to	to	TO
9936	418	6	be	be	VB
9936	418	7	contaminated	contaminate	VBN
9936	418	8	with	with	IN
9936	418	9	the	the	DT
9936	418	10	germs	germ	NNS
9936	418	11	that	that	WDT
9936	418	12	are	be	VBP
9936	418	13	always	always	RB
9936	418	14	present	present	JJ
9936	418	15	in	in	IN
9936	418	16	the	the	DT
9936	418	17	dust	dust	NN
9936	418	18	constantly	constantly	RB
9936	418	19	circulating	circulate	VBG
9936	418	20	in	in	IN
9936	418	21	the	the	DT
9936	418	22	air	air	NN
9936	418	23	.	.	.
9936	419	1	It	-PRON-	PRP
9936	419	2	is	be	VBZ
9936	419	3	sometimes	sometimes	RB
9936	419	4	necessary	necessary	JJ
9936	419	5	to	to	TO
9936	419	6	keep	keep	VB
9936	419	7	milk	milk	NN
9936	419	8	in	in	IN
9936	419	9	a	a	DT
9936	419	10	vessel	vessel	NN
9936	419	11	other	other	JJ
9936	419	12	than	than	IN
9936	419	13	the	the	DT
9936	419	14	bottle	bottle	NN
9936	419	15	in	in	IN
9936	419	16	which	which	WDT
9936	419	17	it	-PRON-	PRP
9936	419	18	is	be	VBZ
9936	419	19	delivered	deliver	VBN
9936	419	20	.	.	.
9936	420	1	In	in	IN
9936	420	2	such	such	JJ
9936	420	3	an	an	DT
9936	420	4	event	event	NN
9936	420	5	,	,	,
9936	420	6	the	the	DT
9936	420	7	vessel	vessel	NN
9936	420	8	that	that	WDT
9936	420	9	is	be	VBZ
9936	420	10	used	use	VBN
9936	420	11	should	should	MD
9936	420	12	be	be	VB
9936	420	13	washed	wash	VBN
9936	420	14	thoroughly	thoroughly	RB
9936	420	15	,	,	,
9936	420	16	boiled	boil	VBN
9936	420	17	in	in	IN
9936	420	18	clean	clean	JJ
9936	420	19	water	water	NN
9936	420	20	,	,	,
9936	420	21	and	and	CC
9936	420	22	cooled	cool	VBD
9936	420	23	before	before	IN
9936	420	24	the	the	DT
9936	420	25	milk	milk	NN
9936	420	26	is	be	VBZ
9936	420	27	poured	pour	VBN
9936	420	28	into	into	IN
9936	420	29	it	-PRON-	PRP
9936	420	30	.	.	.
9936	421	1	[	[	-LRB-
9936	421	2	Illustration	illustration	NN
9936	421	3	:	:	:
9936	421	4	Fig	Fig	NNP
9936	421	5	.	.	.
9936	422	1	6	6	CD
9936	422	2	]	]	-RRB-
9936	422	3	53	53	CD
9936	422	4	.	.	.
9936	423	1	Particular	particular	JJ
9936	423	2	care	care	NN
9936	423	3	should	should	MD
9936	423	4	be	be	VB
9936	423	5	taken	take	VBN
9936	423	6	of	of	IN
9936	423	7	the	the	DT
9936	423	8	empty	empty	JJ
9936	423	9	milk	milk	NN
9936	423	10	bottles	bottle	NNS
9936	423	11	.	.	.
9936	424	1	They	-PRON-	PRP
9936	424	2	should	should	MD
9936	424	3	never	never	RB
9936	424	4	be	be	VB
9936	424	5	used	use	VBN
9936	424	6	for	for	IN
9936	424	7	anything	anything	NN
9936	424	8	except	except	IN
9936	424	9	milk	milk	NN
9936	424	10	.	.	.
9936	425	1	Before	before	IN
9936	425	2	they	-PRON-	PRP
9936	425	3	are	be	VBP
9936	425	4	returned	return	VBN
9936	425	5	to	to	IN
9936	425	6	the	the	DT
9936	425	7	dairyman	dairyman	NN
9936	425	8	to	to	TO
9936	425	9	be	be	VB
9936	425	10	used	use	VBN
9936	425	11	again	again	RB
9936	425	12	,	,	,
9936	425	13	they	-PRON-	PRP
9936	425	14	should	should	MD
9936	425	15	first	first	RB
9936	425	16	be	be	VB
9936	425	17	rinsed	rinse	VBN
9936	425	18	with	with	IN
9936	425	19	cold	cold	JJ
9936	425	20	water	water	NN
9936	425	21	,	,	,
9936	425	22	then	then	RB
9936	425	23	washed	wash	VBD
9936	425	24	thoroughly	thoroughly	RB
9936	425	25	with	with	IN
9936	425	26	hot	hot	JJ
9936	425	27	,	,	,
9936	425	28	soapy	soapy	JJ
9936	425	29	water	water	NN
9936	425	30	,	,	,
9936	425	31	and	and	CC
9936	425	32	finally	finally	RB
9936	425	33	rinsed	rinse	VBN
9936	425	34	with	with	IN
9936	425	35	hot	hot	JJ
9936	425	36	water	water	NN
9936	425	37	.	.	.
9936	426	1	If	if	IN
9936	426	2	there	there	EX
9936	426	3	is	be	VBZ
9936	426	4	illness	illness	NN
9936	426	5	in	in	IN
9936	426	6	the	the	DT
9936	426	7	home	home	NN
9936	426	8	,	,	,
9936	426	9	the	the	DT
9936	426	10	washed	wash	VBN
9936	426	11	bottles	bottle	NNS
9936	426	12	should	should	MD
9936	426	13	be	be	VB
9936	426	14	put	put	VBN
9936	426	15	into	into	IN
9936	426	16	a	a	DT
9936	426	17	pan	pan	NN
9936	426	18	of	of	IN
9936	426	19	cool	cool	JJ
9936	426	20	water	water	NN
9936	426	21	,	,	,
9936	426	22	allowed	allow	VBN
9936	426	23	to	to	TO
9936	426	24	come	come	VB
9936	426	25	to	to	IN
9936	426	26	a	a	DT
9936	426	27	boil	boil	NN
9936	426	28	,	,	,
9936	426	29	and	and	CC
9936	426	30	permitted	permit	VBN
9936	426	31	to	to	TO
9936	426	32	boil	boil	VB
9936	426	33	for	for	IN
9936	426	34	a	a	DT
9936	426	35	few	few	JJ
9936	426	36	minutes	minute	NNS
9936	426	37	.	.	.
9936	427	1	Such	such	JJ
9936	427	2	attention	attention	NN
9936	427	3	will	will	MD
9936	427	4	free	free	VB
9936	427	5	the	the	DT
9936	427	6	bottles	bottle	NNS
9936	427	7	from	from	IN
9936	427	8	any	any	DT
9936	427	9	contamination	contamination	NN
9936	427	10	they	-PRON-	PRP
9936	427	11	might	may	MD
9936	427	12	have	have	VB
9936	427	13	received	receive	VBN
9936	427	14	.	.	.
9936	428	1	The	the	DT
9936	428	2	dairyman	dairyman	NN
9936	428	3	,	,	,
9936	428	4	of	of	IN
9936	428	5	course	course	NN
9936	428	6	,	,	,
9936	428	7	gives	give	VBZ
9936	428	8	the	the	DT
9936	428	9	bottles	bottle	NNS
9936	428	10	further	further	JJ
9936	428	11	attention	attention	NN
9936	428	12	before	before	IN
9936	428	13	he	-PRON-	PRP
9936	428	14	uses	use	VBZ
9936	428	15	them	-PRON-	PRP
9936	428	16	again	again	RB
9936	428	17	,	,	,
9936	428	18	but	but	CC
9936	428	19	the	the	DT
9936	428	20	housewife	housewife	NN
9936	428	21	should	should	MD
9936	428	22	do	do	VB
9936	428	23	her	-PRON-	PRP$
9936	428	24	part	part	NN
9936	428	25	by	by	IN
9936	428	26	making	make	VBG
9936	428	27	sure	sure	JJ
9936	428	28	that	that	IN
9936	428	29	they	-PRON-	PRP
9936	428	30	are	be	VBP
9936	428	31	thoroughly	thoroughly	RB
9936	428	32	cleansed	cleanse	VBN
9936	428	33	before	before	IN
9936	428	34	they	-PRON-	PRP
9936	428	35	are	be	VBP
9936	428	36	collected	collect	VBN
9936	428	37	by	by	IN
9936	428	38	him	-PRON-	PRP
9936	428	39	.	.	.
9936	429	1	54	54	CD
9936	429	2	.	.	.
9936	430	1	KEEPING	keep	VBG
9936	430	2	MILK	milk	NN
9936	430	3	COOL	cool	NN
9936	430	4	IN	in	IN
9936	430	5	THE	the	DT
9936	430	6	HOME.--As	HOME.--As	NNP
9936	430	7	has	have	VBZ
9936	430	8	been	be	VBN
9936	430	9	pointed	point	VBN
9936	430	10	out	out	RP
9936	430	11	,	,	,
9936	430	12	milk	milk	NN
9936	430	13	should	should	MD
9936	430	14	,	,	,
9936	430	15	upon	upon	IN
9936	430	16	being	be	VBG
9936	430	17	received	receive	VBN
9936	430	18	,	,	,
9936	430	19	be	be	VB
9936	430	20	kept	keep	VBN
9936	430	21	in	in	IN
9936	430	22	the	the	DT
9936	430	23	coolest	cool	JJS
9936	430	24	place	place	NN
9936	430	25	available	available	JJ
9936	430	26	,	,	,
9936	430	27	which	which	WDT
9936	430	28	,	,	,
9936	430	29	in	in	IN
9936	430	30	the	the	DT
9936	430	31	majority	majority	NN
9936	430	32	of	of	IN
9936	430	33	homes	home	NNS
9936	430	34	at	at	IN
9936	430	35	the	the	DT
9936	430	36	present	present	JJ
9936	430	37	time	time	NN
9936	430	38	,	,	,
9936	430	39	is	be	VBZ
9936	430	40	the	the	DT
9936	430	41	refrigerator	refrigerator	NN
9936	430	42	.	.	.
9936	431	1	In	in	IN
9936	431	2	making	make	VBG
9936	431	3	use	use	NN
9936	431	4	of	of	IN
9936	431	5	the	the	DT
9936	431	6	refrigerator	refrigerator	NN
9936	431	7	for	for	IN
9936	431	8	this	this	DT
9936	431	9	purpose	purpose	NN
9936	431	10	,	,	,
9936	431	11	the	the	DT
9936	431	12	housewife	housewife	NN
9936	431	13	should	should	MD
9936	431	14	put	put	VB
9936	431	15	into	into	IN
9936	431	16	practice	practice	NN
9936	431	17	what	what	WP
9936	431	18	she	-PRON-	PRP
9936	431	19	learned	learn	VBD
9936	431	20	in	in	IN
9936	431	21	_	_	NNP
9936	431	22	Essentials	Essentials	NNPS
9936	431	23	of	of	IN
9936	431	24	Cookery	Cookery	NNP
9936	431	25	_	_	NNP
9936	431	26	,	,	,
9936	431	27	Part	Part	NNP
9936	431	28	2	2	CD
9936	431	29	,	,	,
9936	431	30	concerning	concern	VBG
9936	431	31	the	the	DT
9936	431	32	proper	proper	JJ
9936	431	33	placing	placing	NN
9936	431	34	of	of	IN
9936	431	35	food	food	NN
9936	431	36	in	in	IN
9936	431	37	the	the	DT
9936	431	38	refrigerator	refrigerator	NN
9936	431	39	,	,	,
9936	431	40	remembering	remember	VBG
9936	431	41	that	that	IN
9936	431	42	milk	milk	NN
9936	431	43	should	should	MD
9936	431	44	be	be	VB
9936	431	45	placed	place	VBN
9936	431	46	where	where	WRB
9936	431	47	it	-PRON-	PRP
9936	431	48	will	will	MD
9936	431	49	remain	remain	VB
9936	431	50	the	the	DT
9936	431	51	coolest	cool	JJS
9936	431	52	and	and	CC
9936	431	53	where	where	WRB
9936	431	54	it	-PRON-	PRP
9936	431	55	is	be	VBZ
9936	431	56	least	least	RBS
9936	431	57	likely	likely	JJ
9936	431	58	to	to	TO
9936	431	59	absorb	absorb	VB
9936	431	60	odors	odor	NNS
9936	431	61	.	.	.
9936	432	1	She	-PRON-	PRP
9936	432	2	should	should	MD
9936	432	3	also	also	RB
9936	432	4	bear	bear	VB
9936	432	5	in	in	IN
9936	432	6	mind	mind	NN
9936	432	7	that	that	IN
9936	432	8	the	the	DT
9936	432	9	temperature	temperature	NN
9936	432	10	inside	inside	IN
9936	432	11	of	of	IN
9936	432	12	a	a	DT
9936	432	13	refrigerator	refrigerator	NN
9936	432	14	varies	vary	VBZ
9936	432	15	with	with	IN
9936	432	16	that	that	DT
9936	432	17	of	of	IN
9936	432	18	the	the	DT
9936	432	19	surrounding	surround	VBG
9936	432	20	air	air	NN
9936	432	21	.	.	.
9936	433	1	It	-PRON-	PRP
9936	433	2	is	be	VBZ
9936	433	3	because	because	IN
9936	433	4	of	of	IN
9936	433	5	this	this	DT
9936	433	6	fact	fact	NN
9936	433	7	that	that	IN
9936	433	8	milk	milk	NN
9936	433	9	often	often	RB
9936	433	10	sours	sour	VBZ
9936	433	11	when	when	WRB
9936	433	12	the	the	DT
9936	433	13	temperature	temperature	NN
9936	433	14	is	be	VBZ
9936	433	15	high	high	JJ
9936	433	16	,	,	,
9936	433	17	as	as	IN
9936	433	18	in	in	IN
9936	433	19	summer	summer	NN
9936	433	20	,	,	,
9936	433	21	for	for	IN
9936	433	22	instance	instance	NN
9936	433	23	,	,	,
9936	433	24	even	even	RB
9936	433	25	though	though	IN
9936	433	26	it	-PRON-	PRP
9936	433	27	is	be	VBZ
9936	433	28	kept	keep	VBN
9936	433	29	in	in	IN
9936	433	30	the	the	DT
9936	433	31	refrigerator	refrigerator	NN
9936	433	32	.	.	.
9936	434	1	55	55	CD
9936	434	2	.	.	.
9936	435	1	In	in	IN
9936	435	2	case	case	NN
9936	435	3	a	a	DT
9936	435	4	refrigerator	refrigerator	NN
9936	435	5	is	be	VBZ
9936	435	6	not	not	RB
9936	435	7	available	available	JJ
9936	435	8	,	,	,
9936	435	9	it	-PRON-	PRP
9936	435	10	will	will	MD
9936	435	11	be	be	VB
9936	435	12	necessary	necessary	JJ
9936	435	13	to	to	TO
9936	435	14	resort	resort	VB
9936	435	15	to	to	IN
9936	435	16	other	other	JJ
9936	435	17	means	mean	NNS
9936	435	18	of	of	IN
9936	435	19	keeping	keep	VBG
9936	435	20	milk	milk	NN
9936	435	21	cool	cool	JJ
9936	435	22	.	.	.
9936	436	1	A	a	DT
9936	436	2	cool	cool	JJ
9936	436	3	cellar	cellar	NN
9936	436	4	or	or	CC
9936	436	5	basement	basement	NN
9936	436	6	is	be	VBZ
9936	436	7	an	an	DT
9936	436	8	excellent	excellent	JJ
9936	436	9	substitute	substitute	NN
9936	436	10	,	,	,
9936	436	11	but	but	CC
9936	436	12	if	if	IN
9936	436	13	milk	milk	NN
9936	436	14	is	be	VBZ
9936	436	15	kept	keep	VBN
9936	436	16	in	in	IN
9936	436	17	either	either	DT
9936	436	18	of	of	IN
9936	436	19	these	these	DT
9936	436	20	places	place	NNS
9936	436	21	,	,	,
9936	436	22	it	-PRON-	PRP
9936	436	23	must	must	MD
9936	436	24	be	be	VB
9936	436	25	tightly	tightly	RB
9936	436	26	covered	cover	VBN
9936	436	27	.	.	.
9936	437	1	Then	then	RB
9936	437	2	,	,	,
9936	437	3	too	too	RB
9936	437	4	,	,	,
9936	437	5	the	the	DT
9936	437	6	spring	spring	NN
9936	437	7	house	house	NN
9936	437	8	with	with	IN
9936	437	9	its	-PRON-	PRP$
9936	437	10	stream	stream	NN
9936	437	11	of	of	IN
9936	437	12	running	running	NN
9936	437	13	water	water	NN
9936	437	14	is	be	VBZ
9936	437	15	fully	fully	RB
9936	437	16	as	as	RB
9936	437	17	good	good	JJ
9936	437	18	as	as	IN
9936	437	19	a	a	DT
9936	437	20	refrigerator	refrigerator	NN
9936	437	21	And	and	CC
9936	437	22	is	be	VBZ
9936	437	23	used	use	VBN
9936	437	24	extensively	extensively	RB
9936	437	25	in	in	IN
9936	437	26	farming	farm	VBG
9936	437	27	districts	district	NNS
9936	437	28	.	.	.
9936	438	1	But	but	CC
9936	438	2	even	even	RB
9936	438	3	though	though	IN
9936	438	4	a	a	DT
9936	438	5	housewife	housewife	NN
9936	438	6	has	have	VBZ
9936	438	7	none	none	NN
9936	438	8	of	of	IN
9936	438	9	these	these	DT
9936	438	10	at	at	IN
9936	438	11	her	-PRON-	PRP$
9936	438	12	disposal	disposal	NN
9936	438	13	,	,	,
9936	438	14	she	-PRON-	PRP
9936	438	15	need	nee	MD
9936	438	16	not	not	RB
9936	438	17	be	be	VB
9936	438	18	deprived	deprive	VBN
9936	438	19	of	of	IN
9936	438	20	fresh	fresh	JJ
9936	438	21	milk	milk	NN
9936	438	22	,	,	,
9936	438	23	for	for	CC
9936	438	24	there	there	EX
9936	438	25	are	be	VBP
9936	438	26	still	still	RB
9936	438	27	other	other	JJ
9936	438	28	ways	way	NNS
9936	438	29	of	of	IN
9936	438	30	keeping	keep	VBG
9936	438	31	milk	milk	NN
9936	438	32	cool	cool	JJ
9936	438	33	and	and	CC
9936	438	34	consequently	consequently	RB
9936	438	35	fresh	fresh	JJ
9936	438	36	.	.	.
9936	439	1	A	a	DT
9936	439	2	very	very	RB
9936	439	3	simple	simple	JJ
9936	439	4	way	way	NN
9936	439	5	in	in	IN
9936	439	6	which	which	WDT
9936	439	7	to	to	TO
9936	439	8	keep	keep	VB
9936	439	9	milk	milk	NN
9936	439	10	cool	cool	JJ
9936	439	11	is	be	VBZ
9936	439	12	to	to	TO
9936	439	13	weight	weight	VB
9936	439	14	down	down	RP
9936	439	15	the	the	DT
9936	439	16	bottles	bottle	NNS
9936	439	17	in	in	IN
9936	439	18	a	a	DT
9936	439	19	vessel	vessel	NN
9936	439	20	that	that	WDT
9936	439	21	is	be	VBZ
9936	439	22	deeper	deep	JJR
9936	439	23	than	than	IN
9936	439	24	they	-PRON-	PRP
9936	439	25	are	be	VBP
9936	439	26	and	and	CC
9936	439	27	then	then	RB
9936	439	28	pour	pour	VB
9936	439	29	cold	cold	JJ
9936	439	30	water	water	NN
9936	439	31	into	into	IN
9936	439	32	the	the	DT
9936	439	33	vessel	vessel	NN
9936	439	34	until	until	IN
9936	439	35	it	-PRON-	PRP
9936	439	36	reaches	reach	VBZ
9936	439	37	the	the	DT
9936	439	38	top	top	NN
9936	439	39	of	of	IN
9936	439	40	the	the	DT
9936	439	41	bottles	bottle	NNS
9936	439	42	,	,	,
9936	439	43	replacing	replace	VBG
9936	439	44	the	the	DT
9936	439	45	water	water	NN
9936	439	46	occasionally	occasionally	RB
9936	439	47	as	as	IN
9936	439	48	it	-PRON-	PRP
9936	439	49	becomes	become	VBZ
9936	439	50	warm	warm	JJ
9936	439	51	.	.	.
9936	440	1	A	a	DT
9936	440	2	still	still	RB
9936	440	3	better	well	JJR
9936	440	4	way	way	NN
9936	440	5	,	,	,
9936	440	6	however	however	RB
9936	440	7	,	,	,
9936	440	8	so	so	RB
9936	440	9	far	far	RB
9936	440	10	as	as	IN
9936	440	11	convenience	convenience	NN
9936	440	12	and	and	CC
9936	440	13	results	result	NNS
9936	440	14	are	be	VBP
9936	440	15	concerned	concern	VBN
9936	440	16	,	,	,
9936	440	17	is	be	VBZ
9936	440	18	that	that	DT
9936	440	19	illustrated	illustrate	VBN
9936	440	20	in	in	IN
9936	440	21	Fig	Fig	NNP
9936	440	22	.	.	.
9936	441	1	7	7	LS
9936	441	2	.	.	.
9936	442	1	As	as	IN
9936	442	2	shown	show	VBN
9936	442	3	,	,	,
9936	442	4	wrap	wrap	VB
9936	442	5	the	the	DT
9936	442	6	bottle	bottle	NN
9936	442	7	in	in	IN
9936	442	8	a	a	DT
9936	442	9	clean	clean	JJ
9936	442	10	towel	towel	NN
9936	442	11	or	or	CC
9936	442	12	piece	piece	NN
9936	442	13	of	of	IN
9936	442	14	cotton	cotton	NN
9936	442	15	cloth	cloth	NN
9936	442	16	so	so	IN
9936	442	17	that	that	IN
9936	442	18	one	one	CD
9936	442	19	corner	corner	NN
9936	442	20	of	of	IN
9936	442	21	it	-PRON-	PRP
9936	442	22	is	be	VBZ
9936	442	23	left	leave	VBN
9936	442	24	loose	loose	JJ
9936	442	25	at	at	IN
9936	442	26	the	the	DT
9936	442	27	top	top	NN
9936	442	28	.	.	.
9936	443	1	Then	then	RB
9936	443	2	place	place	VB
9936	443	3	this	this	DT
9936	443	4	end	end	NN
9936	443	5	in	in	IN
9936	443	6	a	a	DT
9936	443	7	pan	pan	NN
9936	443	8	of	of	IN
9936	443	9	cold	cold	JJ
9936	443	10	water	water	NN
9936	443	11	that	that	WDT
9936	443	12	stands	stand	VBZ
9936	443	13	higher	high	JJR
9936	443	14	than	than	IN
9936	443	15	the	the	DT
9936	443	16	bottle	bottle	NN
9936	443	17	.	.	.
9936	444	1	Such	such	PDT
9936	444	2	an	an	DT
9936	444	3	arrangement	arrangement	NN
9936	444	4	will	will	MD
9936	444	5	keep	keep	VB
9936	444	6	the	the	DT
9936	444	7	cloth	cloth	NN
9936	444	8	wet	wet	RB
9936	444	9	constantly	constantly	RB
9936	444	10	and	and	CC
9936	444	11	by	by	IN
9936	444	12	the	the	DT
9936	444	13	evaporation	evaporation	NN
9936	444	14	of	of	IN
9936	444	15	the	the	DT
9936	444	16	water	water	NN
9936	444	17	from	from	IN
9936	444	18	it	-PRON-	PRP
9936	444	19	will	will	MD
9936	444	20	cause	cause	VB
9936	444	21	the	the	DT
9936	444	22	milk	milk	NN
9936	444	23	to	to	TO
9936	444	24	remain	remain	VB
9936	444	25	cool	cool	JJ
9936	444	26	.	.	.
9936	445	1	[	[	-LRB-
9936	445	2	Illustration	illustration	NN
9936	445	3	:	:	:
9936	445	4	FIG	FIG	NNP
9936	445	5	.	.	.
9936	446	1	7	7	LS
9936	446	2	]	]	-RRB-
9936	446	3	COOKING	COOKING	NNP
9936	446	4	MILK	MILK	NNP
9936	446	5	56	56	CD
9936	446	6	.	.	.
9936	447	1	POINTS	point	NNS
9936	447	2	TO	to	TO
9936	447	3	BE	be	VB
9936	447	4	OBSERVED	observe	VBN
9936	447	5	IN	in	IN
9936	447	6	COOKING	cooking	NN
9936	447	7	MILK.--Because	milk.--because	NN
9936	447	8	of	of	IN
9936	447	9	the	the	DT
9936	447	10	nature	nature	NN
9936	447	11	of	of	IN
9936	447	12	milk	milk	NN
9936	447	13	and	and	CC
9936	447	14	its	-PRON-	PRP$
9936	447	15	constituents	constituent	NNS
9936	447	16	,	,	,
9936	447	17	the	the	DT
9936	447	18	cooking	cooking	NN
9936	447	19	of	of	IN
9936	447	20	this	this	DT
9936	447	21	liquid	liquid	NN
9936	447	22	is	be	VBZ
9936	447	23	a	a	DT
9936	447	24	little	little	JJ
9936	447	25	more	more	RBR
9936	447	26	difficult	difficult	JJ
9936	447	27	than	than	IN
9936	447	28	would	would	MD
9936	447	29	appear	appear	VB
9936	447	30	at	at	IN
9936	447	31	first	first	JJ
9936	447	32	thought	thought	NN
9936	447	33	.	.	.
9936	448	1	In	in	IN
9936	448	2	fact	fact	NN
9936	448	3	,	,	,
9936	448	4	heating	heat	VBG
9936	448	5	milk	milk	NN
9936	448	6	to	to	IN
9936	448	7	a	a	DT
9936	448	8	temperature	temperature	NN
9936	448	9	greater	great	JJR
9936	448	10	than	than	IN
9936	448	11	155	155	CD
9936	448	12	degrees	degree	NNS
9936	448	13	Fahrenheit	Fahrenheit	NNP
9936	448	14	causes	cause	VBZ
9936	448	15	several	several	JJ
9936	448	16	changes	change	NNS
9936	448	17	to	to	TO
9936	448	18	occur	occur	VB
9936	448	19	in	in	IN
9936	448	20	it	-PRON-	PRP
9936	448	21	,	,	,
9936	448	22	one	one	CD
9936	448	23	of	of	IN
9936	448	24	which	which	WDT
9936	448	25	,	,	,
9936	448	26	the	the	DT
9936	448	27	coagulation	coagulation	NN
9936	448	28	of	of	IN
9936	448	29	the	the	DT
9936	448	30	albumin	albumin	NN
9936	448	31	,	,	,
9936	448	32	has	have	VBZ
9936	448	33	already	already	RB
9936	448	34	been	be	VBN
9936	448	35	mentioned	mention	VBN
9936	448	36	.	.	.
9936	449	1	As	as	IN
9936	449	2	the	the	DT
9936	449	3	albumin	albumin	NN
9936	449	4	hardens	harden	VBZ
9936	449	5	into	into	IN
9936	449	6	the	the	DT
9936	449	7	layer	layer	NN
9936	449	8	that	that	WDT
9936	449	9	forms	form	VBZ
9936	449	10	on	on	IN
9936	449	11	the	the	DT
9936	449	12	top	top	NN
9936	449	13	of	of	IN
9936	449	14	boiled	boil	VBN
9936	449	15	milk	milk	NN
9936	449	16	,	,	,
9936	449	17	a	a	DT
9936	449	18	certain	certain	JJ
9936	449	19	amount	amount	NN
9936	449	20	of	of	IN
9936	449	21	fat	fat	NN
9936	449	22	,	,	,
9936	449	23	sugar	sugar	NN
9936	449	24	,	,	,
9936	449	25	and	and	CC
9936	449	26	casein	casein	NNP
9936	449	27	becomes	become	VBZ
9936	449	28	entangled	entangle	VBN
9936	449	29	in	in	IN
9936	449	30	it	-PRON-	PRP
9936	449	31	,	,	,
9936	449	32	and	and	CC
9936	449	33	if	if	IN
9936	449	34	the	the	DT
9936	449	35	coagulated	coagulate	VBN
9936	449	36	skin	skin	NN
9936	449	37	is	be	VBZ
9936	449	38	rejected	reject	VBN
9936	449	39	,	,	,
9936	449	40	these	these	DT
9936	449	41	food	food	NN
9936	449	42	substances	substance	NNS
9936	449	43	,	,	,
9936	449	44	in	in	IN
9936	449	45	addition	addition	NN
9936	449	46	to	to	IN
9936	449	47	the	the	DT
9936	449	48	albumin	albumin	NN
9936	449	49	,	,	,
9936	449	50	are	be	VBP
9936	449	51	lost	lose	VBN
9936	449	52	.	.	.
9936	450	1	Another	another	DT
9936	450	2	change	change	NN
9936	450	3	that	that	WDT
9936	450	4	results	result	VBZ
9936	450	5	from	from	IN
9936	450	6	boiling	boil	VBG
9936	450	7	is	be	VBZ
9936	450	8	in	in	IN
9936	450	9	the	the	DT
9936	450	10	fat	fat	JJ
9936	450	11	globules	globule	NNS
9936	450	12	that	that	WDT
9936	450	13	remain	remain	VBP
9936	450	14	,	,	,
9936	450	15	for	for	IN
9936	450	16	these	these	DT
9936	450	17	separate	separate	JJ
9936	450	18	and	and	CC
9936	450	19	exist	exist	VBP
9936	450	20	no	no	RB
9936	450	21	longer	long	RBR
9936	450	22	in	in	IN
9936	450	23	the	the	DT
9936	450	24	form	form	NN
9936	450	25	of	of	IN
9936	450	26	cream	cream	NN
9936	450	27	.	.	.
9936	451	1	57	57	CD
9936	451	2	.	.	.
9936	452	1	When	when	WRB
9936	452	2	milk	milk	NN
9936	452	3	that	that	WDT
9936	452	4	is	be	VBZ
9936	452	5	not	not	RB
9936	452	6	perfectly	perfectly	RB
9936	452	7	fresh	fresh	JJ
9936	452	8	is	be	VBZ
9936	452	9	cooked	cook	VBN
9936	452	10	with	with	IN
9936	452	11	other	other	JJ
9936	452	12	materials	material	NNS
9936	452	13	or	or	CC
9936	452	14	soups	soup	NNS
9936	452	15	,	,	,
9936	452	16	sauces	sauce	NNS
9936	452	17	,	,	,
9936	452	18	and	and	CC
9936	452	19	puddings	pudding	NNS
9936	452	20	it	-PRON-	PRP
9936	452	21	sometimes	sometimes	RB
9936	452	22	curdles	curdle	VBZ
9936	452	23	.	.	.
9936	453	1	To	to	TO
9936	453	2	prevent	prevent	VB
9936	453	3	curdling	curdling	NN
9936	453	4	,	,	,
9936	453	5	the	the	DT
9936	453	6	milk	milk	NN
9936	453	7	should	should	MD
9936	453	8	be	be	VB
9936	453	9	heated	heat	VBN
9936	453	10	as	as	RB
9936	453	11	rapidly	rapidly	RB
9936	453	12	as	as	IN
9936	453	13	possible	possible	JJ
9936	453	14	before	before	IN
9936	453	15	it	-PRON-	PRP
9936	453	16	is	be	VBZ
9936	453	17	used	use	VBN
9936	453	18	with	with	IN
9936	453	19	the	the	DT
9936	453	20	other	other	JJ
9936	453	21	ingredients	ingredient	NNS
9936	453	22	.	.	.
9936	454	1	While	while	IN
9936	454	2	the	the	DT
9936	454	3	separate	separate	JJ
9936	454	4	heating	heating	NN
9936	454	5	of	of	IN
9936	454	6	the	the	DT
9936	454	7	milk	milk	NN
9936	454	8	involves	involve	VBZ
9936	454	9	a	a	DT
9936	454	10	little	little	JJ
9936	454	11	more	more	JJR
9936	454	12	work	work	NN
9936	454	13	,	,	,
9936	454	14	time	time	NN
9936	454	15	may	may	MD
9936	454	16	be	be	VB
9936	454	17	gained	gain	VBN
9936	454	18	by	by	IN
9936	454	19	heating	heat	VBG
9936	454	20	the	the	DT
9936	454	21	milk	milk	NN
9936	454	22	while	while	IN
9936	454	23	the	the	DT
9936	454	24	remaining	remain	VBG
9936	454	25	ingredients	ingredient	NNS
9936	454	26	are	be	VBP
9936	454	27	being	be	VBG
9936	454	28	prepared	prepare	VBN
9936	454	29	.	.	.
9936	455	1	The	the	DT
9936	455	2	curdling	curdling	NN
9936	455	3	of	of	IN
9936	455	4	comparatively	comparatively	RB
9936	455	5	fresh	fresh	JJ
9936	455	6	milk	milk	NN
9936	455	7	is	be	VBZ
9936	455	8	often	often	RB
9936	455	9	caused	cause	VBN
9936	455	10	by	by	IN
9936	455	11	the	the	DT
9936	455	12	addition	addition	NN
9936	455	13	of	of	IN
9936	455	14	salt	salt	NN
9936	455	15	,	,	,
9936	455	16	especially	especially	RB
9936	455	17	if	if	IN
9936	455	18	the	the	DT
9936	455	19	salt	salt	NN
9936	455	20	is	be	VBZ
9936	455	21	added	add	VBN
9936	455	22	when	when	WRB
9936	455	23	the	the	DT
9936	455	24	milk	milk	NN
9936	455	25	is	be	VBZ
9936	455	26	hot	hot	JJ
9936	455	27	.	.	.
9936	456	1	However	however	RB
9936	456	2	,	,	,
9936	456	3	if	if	IN
9936	456	4	a	a	DT
9936	456	5	pinch	pinch	NN
9936	456	6	of	of	IN
9936	456	7	bicarbonate	bicarbonate	NN
9936	456	8	of	of	IN
9936	456	9	soda	soda	NN
9936	456	10	is	be	VBZ
9936	456	11	added	add	VBN
9936	456	12	to	to	IN
9936	456	13	the	the	DT
9936	456	14	milk	milk	NN
9936	456	15	before	before	IN
9936	456	16	it	-PRON-	PRP
9936	456	17	is	be	VBZ
9936	456	18	heated	heat	VBN
9936	456	19	,	,	,
9936	456	20	it	-PRON-	PRP
9936	456	21	will	will	MD
9936	456	22	not	not	RB
9936	456	23	be	be	VB
9936	456	24	likely	likely	JJ
9936	456	25	to	to	TO
9936	456	26	curdle	curdle	VB
9936	456	27	even	even	RB
9936	456	28	though	though	IN
9936	456	29	it	-PRON-	PRP
9936	456	30	is	be	VBZ
9936	456	31	not	not	RB
9936	456	32	absolutely	absolutely	RB
9936	456	33	fresh	fresh	JJ
9936	456	34	.	.	.
9936	457	1	When	when	WRB
9936	457	2	tomato	tomato	NNP
9936	457	3	is	be	VBZ
9936	457	4	to	to	TO
9936	457	5	be	be	VB
9936	457	6	used	use	VBN
9936	457	7	in	in	IN
9936	457	8	soup	soup	NN
9936	457	9	that	that	WDT
9936	457	10	contains	contain	VBZ
9936	457	11	milk	milk	NN
9936	457	12	or	or	CC
9936	457	13	cream	cream	NN
9936	457	14	,	,	,
9936	457	15	curdling	curdling	NN
9936	457	16	can	can	MD
9936	457	17	be	be	VB
9936	457	18	prevented	prevent	VBN
9936	457	19	if	if	IN
9936	457	20	the	the	DT
9936	457	21	milk	milk	NN
9936	457	22	or	or	CC
9936	457	23	the	the	DT
9936	457	24	cream	cream	NN
9936	457	25	to	to	TO
9936	457	26	be	be	VB
9936	457	27	used	use	VBN
9936	457	28	is	be	VBZ
9936	457	29	thickened	thicken	VBN
9936	457	30	with	with	IN
9936	457	31	flour	flour	NN
9936	457	32	or	or	CC
9936	457	33	corn	corn	NN
9936	457	34	starch	starch	NN
9936	457	35	or	or	CC
9936	457	36	a	a	DT
9936	457	37	little	little	JJ
9936	457	38	soda	soda	NN
9936	457	39	is	be	VBZ
9936	457	40	added	add	VBN
9936	457	41	to	to	IN
9936	457	42	the	the	DT
9936	457	43	tomato	tomato	NN
9936	457	44	before	before	IN
9936	457	45	the	the	DT
9936	457	46	two	two	CD
9936	457	47	are	be	VBP
9936	457	48	mixed	mixed	JJ
9936	457	49	.	.	.
9936	458	1	The	the	DT
9936	458	2	mixing	mix	VBG
9936	458	3	is	be	VBZ
9936	458	4	accomplished	accomplish	VBN
9936	458	5	by	by	IN
9936	458	6	pouring	pour	VBG
9936	458	7	the	the	DT
9936	458	8	_	_	NNP
9936	458	9	tomato	tomato	NN
9936	458	10	into	into	IN
9936	458	11	the	the	DT
9936	458	12	milk	milk	NN
9936	458	13	_	_	NNP
9936	458	14	instead	instead	RB
9936	458	15	of	of	IN
9936	458	16	the	the	DT
9936	458	17	milk	milk	NN
9936	458	18	into	into	IN
9936	458	19	the	the	DT
9936	458	20	tomato	tomato	NN
9936	458	21	.	.	.
9936	459	1	When	when	WRB
9936	459	2	acid	acid	JJ
9936	459	3	fruit	fruit	NN
9936	459	4	juices	juice	NNS
9936	459	5	are	be	VBP
9936	459	6	to	to	TO
9936	459	7	be	be	VB
9936	459	8	added	add	VBN
9936	459	9	to	to	IN
9936	459	10	milk	milk	NN
9936	459	11	or	or	CC
9936	459	12	cream	cream	NN
9936	459	13	and	and	CC
9936	459	14	the	the	DT
9936	459	15	mixture	mixture	NN
9936	459	16	then	then	RB
9936	459	17	frozen	freeze	VBD
9936	459	18	,	,	,
9936	459	19	curdling	curdling	NN
9936	459	20	can	can	MD
9936	459	21	be	be	VB
9936	459	22	prevented	prevent	VBN
9936	459	23	by	by	IN
9936	459	24	thoroughly	thoroughly	RB
9936	459	25	chilling	chill	VBG
9936	459	26	the	the	DT
9936	459	27	milk	milk	NN
9936	459	28	or	or	CC
9936	459	29	cream	cream	NN
9936	459	30	in	in	IN
9936	459	31	the	the	DT
9936	459	32	freezer	freezer	NN
9936	459	33	can	can	MD
9936	459	34	before	before	IN
9936	459	35	combining	combine	VBG
9936	459	36	it	-PRON-	PRP
9936	459	37	with	with	IN
9936	459	38	the	the	DT
9936	459	39	juices	juice	NNS
9936	459	40	.	.	.
9936	460	1	58	58	CD
9936	460	2	.	.	.
9936	461	1	As	as	IN
9936	461	2	has	have	VBZ
9936	461	3	already	already	RB
9936	461	4	been	be	VBN
9936	461	5	learned	learn	VBN
9936	461	6	,	,	,
9936	461	7	great	great	JJ
9936	461	8	care	care	NN
9936	461	9	must	must	MD
9936	461	10	be	be	VB
9936	461	11	taken	take	VBN
9936	461	12	in	in	IN
9936	461	13	the	the	DT
9936	461	14	heating	heating	NN
9936	461	15	of	of	IN
9936	461	16	milk	milk	NN
9936	461	17	,	,	,
9936	461	18	because	because	IN
9936	461	19	the	the	DT
9936	461	20	solids	solid	NNS
9936	461	21	that	that	WDT
9936	461	22	it	-PRON-	PRP
9936	461	23	contains	contain	VBZ
9936	461	24	adhere	adhere	NN
9936	461	25	quickly	quickly	RB
9936	461	26	to	to	IN
9936	461	27	the	the	DT
9936	461	28	bottom	bottom	NN
9936	461	29	of	of	IN
9936	461	30	the	the	DT
9936	461	31	pan	pan	NN
9936	461	32	and	and	CC
9936	461	33	cause	cause	VB
9936	461	34	the	the	DT
9936	461	35	milk	milk	NN
9936	461	36	to	to	TO
9936	461	37	scorch	scorch	VB
9936	461	38	.	.	.
9936	462	1	For	for	IN
9936	462	2	this	this	DT
9936	462	3	reason	reason	NN
9936	462	4	,	,	,
9936	462	5	milk	milk	NN
9936	462	6	should	should	MD
9936	462	7	never	never	RB
9936	462	8	be	be	VB
9936	462	9	heated	heat	VBN
9936	462	10	directly	directly	RB
9936	462	11	over	over	IN
9936	462	12	the	the	DT
9936	462	13	flame	flame	NN
9936	462	14	unless	unless	IN
9936	462	15	the	the	DT
9936	462	16	intention	intention	NN
9936	462	17	is	be	VBZ
9936	462	18	to	to	TO
9936	462	19	boil	boil	VB
9936	462	20	it	-PRON-	PRP
9936	462	21	,	,	,
9936	462	22	and	and	CC
9936	462	23	even	even	RB
9936	462	24	if	if	IN
9936	462	25	it	-PRON-	PRP
9936	462	26	must	must	MD
9936	462	27	be	be	VB
9936	462	28	boiled	boil	VBN
9936	462	29	every	every	DT
9936	462	30	precaution	precaution	NN
9936	462	31	should	should	MD
9936	462	32	be	be	VB
9936	462	33	taken	take	VBN
9936	462	34	to	to	TO
9936	462	35	prevent	prevent	VB
9936	462	36	it	-PRON-	PRP
9936	462	37	from	from	IN
9936	462	38	burning	burn	VBG
9936	462	39	.	.	.
9936	463	1	It	-PRON-	PRP
9936	463	2	should	should	MD
9936	463	3	be	be	VB
9936	463	4	remembered	remember	VBN
9936	463	5	,	,	,
9936	463	6	too	too	RB
9936	463	7	,	,	,
9936	463	8	that	that	IN
9936	463	9	a	a	DT
9936	463	10	very	very	RB
9936	463	11	small	small	JJ
9936	463	12	scorched	scorched	JJ
9936	463	13	area	area	NN
9936	463	14	will	will	MD
9936	463	15	be	be	VB
9936	463	16	sufficient	sufficient	JJ
9936	463	17	to	to	TO
9936	463	18	make	make	VB
9936	463	19	a	a	DT
9936	463	20	quantity	quantity	NN
9936	463	21	of	of	IN
9936	463	22	milk	milk	NN
9936	463	23	taste	taste	NN
9936	463	24	burned	burn	VBD
9936	463	25	.	.	.
9936	464	1	The	the	DT
9936	464	2	utensil	utensil	JJ
9936	464	3	in	in	IN
9936	464	4	which	which	WDT
9936	464	5	milk	milk	NN
9936	464	6	can	can	MD
9936	464	7	be	be	VB
9936	464	8	heated	heat	VBN
9936	464	9	in	in	IN
9936	464	10	the	the	DT
9936	464	11	most	most	RBS
9936	464	12	satisfactory	satisfactory	JJ
9936	464	13	way	way	NN
9936	464	14	is	be	VBZ
9936	464	15	the	the	DT
9936	464	16	double	double	JJ
9936	464	17	boiler	boiler	NN
9936	464	18	,	,	,
9936	464	19	for	for	IN
9936	464	20	the	the	DT
9936	464	21	milk	milk	NN
9936	464	22	does	do	VBZ
9936	464	23	not	not	RB
9936	464	24	come	come	VB
9936	464	25	in	in	IN
9936	464	26	direct	direct	JJ
9936	464	27	contact	contact	NN
9936	464	28	with	with	IN
9936	464	29	the	the	DT
9936	464	30	heat	heat	NN
9936	464	31	in	in	IN
9936	464	32	this	this	DT
9936	464	33	utensil	utensil	NN
9936	464	34	.	.	.
9936	465	1	If	if	IN
9936	465	2	a	a	DT
9936	465	3	double	double	JJ
9936	465	4	boiler	boiler	NN
9936	465	5	is	be	VBZ
9936	465	6	not	not	RB
9936	465	7	available	available	JJ
9936	465	8	,	,	,
9936	465	9	good	good	JJ
9936	465	10	results	result	NNS
9936	465	11	can	can	MD
9936	465	12	be	be	VB
9936	465	13	obtained	obtain	VBN
9936	465	14	by	by	IN
9936	465	15	setting	set	VBG
9936	465	16	one	one	CD
9936	465	17	pan	pan	NN
9936	465	18	into	into	IN
9936	465	19	another	another	DT
9936	465	20	that	that	WDT
9936	465	21	contains	contain	VBZ
9936	465	22	water	water	NN
9936	465	23	.	.	.
9936	466	1	59	59	CD
9936	466	2	.	.	.
9936	467	1	Milk	milk	NN
9936	467	2	is	be	VBZ
9936	467	3	often	often	RB
9936	467	4	used	use	VBN
9936	467	5	in	in	IN
9936	467	6	place	place	NN
9936	467	7	of	of	IN
9936	467	8	water	water	NN
9936	467	9	for	for	IN
9936	467	10	cooking	cook	VBG
9936	467	11	cereals	cereal	NNS
9936	467	12	,	,	,
9936	467	13	beverages	beverage	NNS
9936	467	14	,	,	,
9936	467	15	puddings	pudding	NNS
9936	467	16	,	,	,
9936	467	17	soups	soup	NNS
9936	467	18	,	,	,
9936	467	19	etc	etc	FW
9936	467	20	.	.	.
9936	468	1	This	this	DT
9936	468	2	is	be	VBZ
9936	468	3	good	good	JJ
9936	468	4	practice	practice	NN
9936	468	5	and	and	CC
9936	468	6	should	should	MD
9936	468	7	be	be	VB
9936	468	8	followed	follow	VBN
9936	468	9	whenever	whenever	WRB
9936	468	10	possible	possible	JJ
9936	468	11	,	,	,
9936	468	12	for	for	IN
9936	468	13	when	when	WRB
9936	468	14	milk	milk	NN
9936	468	15	is	be	VBZ
9936	468	16	added	add	VBN
9936	468	17	it	-PRON-	PRP
9936	468	18	serves	serve	VBZ
9936	468	19	to	to	TO
9936	468	20	increase	increase	VB
9936	468	21	the	the	DT
9936	468	22	nutritive	nutritive	JJ
9936	468	23	value	value	NN
9936	468	24	of	of	IN
9936	468	25	the	the	DT
9936	468	26	food	food	NN
9936	468	27	.	.	.
9936	469	1	It	-PRON-	PRP
9936	469	2	should	should	MD
9936	469	3	be	be	VB
9936	469	4	observed	observe	VBN
9936	469	5	,	,	,
9936	469	6	however	however	RB
9936	469	7	,	,	,
9936	469	8	that	that	IN
9936	469	9	more	more	JJR
9936	469	10	time	time	NN
9936	469	11	is	be	VBZ
9936	469	12	required	require	VBN
9936	469	13	to	to	TO
9936	469	14	cook	cook	VB
9936	469	15	grains	grain	NNS
9936	469	16	or	or	CC
9936	469	17	cereals	cereal	NNS
9936	469	18	in	in	IN
9936	469	19	milk	milk	NN
9936	469	20	than	than	IN
9936	469	21	to	to	TO
9936	469	22	cook	cook	VB
9936	469	23	them	-PRON-	PRP
9936	469	24	in	in	IN
9936	469	25	water	water	NN
9936	469	26	,	,	,
9936	469	27	because	because	IN
9936	469	28	milk	milk	NN
9936	469	29	contains	contain	VBZ
9936	469	30	more	more	RBR
9936	469	31	solid	solid	JJ
9936	469	32	matter	matter	NN
9936	469	33	than	than	IN
9936	469	34	water	water	NN
9936	469	35	and	and	CC
9936	469	36	is	be	VBZ
9936	469	37	not	not	RB
9936	469	38	absorbed	absorb	VBN
9936	469	39	so	so	RB
9936	469	40	quickly	quickly	RB
9936	469	41	.	.	.
9936	470	1	Another	another	DT
9936	470	2	frequent	frequent	JJ
9936	470	3	use	use	NN
9936	470	4	of	of	IN
9936	470	5	milk	milk	NN
9936	470	6	is	be	VBZ
9936	470	7	in	in	IN
9936	470	8	breads	breads	NNP
9936	470	9	and	and	CC
9936	470	10	biscuits	biscuit	NNS
9936	470	11	,	,	,
9936	470	12	where	where	WRB
9936	470	13	,	,	,
9936	470	14	as	as	IN
9936	470	15	is	be	VBZ
9936	470	16	explained	explain	VBN
9936	470	17	in	in	IN
9936	470	18	_	_	NNP
9936	470	19	Bread	Bread	NNP
9936	470	20	_	_	NNP
9936	470	21	and	and	CC
9936	470	22	_	_	NNP
9936	470	23	Hot	Hot	NNP
9936	470	24	Breads	Breads	NNP
9936	470	25	_	_	NNP
9936	470	26	,	,	,
9936	470	27	it	-PRON-	PRP
9936	470	28	produces	produce	VBZ
9936	470	29	a	a	DT
9936	470	30	browner	browner	NN
9936	470	31	and	and	CC
9936	470	32	more	more	JJR
9936	470	33	tender	tender	NN
9936	470	34	crust	crust	NN
9936	470	35	than	than	IN
9936	470	36	water	water	NN
9936	470	37	.	.	.
9936	471	1	60	60	CD
9936	471	2	.	.	.
9936	472	1	VARIETY	VARIETY	NNP
9936	472	2	OF	of	IN
9936	472	3	WAYS	way	NNS
9936	472	4	TO	to	TO
9936	472	5	USE	use	VB
9936	472	6	MILK	milk	NN
9936	472	7	IN	in	IN
9936	472	8	COOKING.--Because	cooking.--because	NN
9936	472	9	of	of	IN
9936	472	10	the	the	DT
9936	472	11	numerous	numerous	JJ
9936	472	12	purposes	purpose	NNS
9936	472	13	for	for	IN
9936	472	14	which	which	WDT
9936	472	15	milk	milk	NN
9936	472	16	is	be	VBZ
9936	472	17	required	require	VBN
9936	472	18	in	in	IN
9936	472	19	the	the	DT
9936	472	20	preparation	preparation	NN
9936	472	21	of	of	IN
9936	472	22	foods	food	NNS
9936	472	23	,	,	,
9936	472	24	the	the	DT
9936	472	25	smallest	small	JJS
9936	472	26	amount	amount	NN
9936	472	27	of	of	IN
9936	472	28	it	-PRON-	PRP
9936	472	29	,	,	,
9936	472	30	whether	whether	IN
9936	472	31	sweet	sweet	JJ
9936	472	32	or	or	CC
9936	472	33	sour	sour	JJ
9936	472	34	,	,	,
9936	472	35	can	can	MD
9936	472	36	be	be	VB
9936	472	37	utilized	utilize	VBN
9936	472	38	in	in	IN
9936	472	39	cooking	cooking	NN
9936	472	40	;	;	:
9936	472	41	therefore	therefore	RB
9936	472	42	,	,	,
9936	472	43	no	no	DT
9936	472	44	milk	milk	NN
9936	472	45	need	nee	MD
9936	472	46	ever	ever	RB
9936	472	47	be	be	VB
9936	472	48	wasted	waste	VBN
9936	472	49	.	.	.
9936	473	1	A	a	DT
9936	473	2	few	few	JJ
9936	473	3	of	of	IN
9936	473	4	the	the	DT
9936	473	5	uses	use	NNS
9936	473	6	to	to	TO
9936	473	7	which	which	WDT
9936	473	8	this	this	DT
9936	473	9	food	food	NN
9936	473	10	is	be	VBZ
9936	473	11	oftenest	oftenest	NN
9936	473	12	put	put	VBN
9936	473	13	are	be	VBP
9936	473	14	mentioned	mention	VBN
9936	473	15	briefly	briefly	RB
9936	473	16	in	in	IN
9936	473	17	order	order	NN
9936	473	18	that	that	IN
9936	473	19	the	the	DT
9936	473	20	housewife	housewife	NN
9936	473	21	may	may	MD
9936	473	22	be	be	VB
9936	473	23	familiar	familiar	JJ
9936	473	24	enough	enough	RB
9936	473	25	with	with	IN
9936	473	26	them	-PRON-	PRP
9936	473	27	to	to	TO
9936	473	28	call	call	VB
9936	473	29	them	-PRON-	PRP
9936	473	30	to	to	TO
9936	473	31	mind	mind	VB
9936	473	32	whenever	whenever	WRB
9936	473	33	she	-PRON-	PRP
9936	473	34	desires	desire	VBZ
9936	473	35	to	to	TO
9936	473	36	carry	carry	VB
9936	473	37	out	out	RP
9936	473	38	a	a	DT
9936	473	39	recipe	recipe	NN
9936	473	40	that	that	WDT
9936	473	41	calls	call	VBZ
9936	473	42	for	for	IN
9936	473	43	milk	milk	NN
9936	473	44	or	or	CC
9936	473	45	when	when	WRB
9936	473	46	she	-PRON-	PRP
9936	473	47	has	have	VBZ
9936	473	48	occasion	occasion	NN
9936	473	49	to	to	TO
9936	473	50	utilize	utilize	VB
9936	473	51	milk	milk	NN
9936	473	52	that	that	WDT
9936	473	53	she	-PRON-	PRP
9936	473	54	has	have	VBZ
9936	473	55	on	on	IN
9936	473	56	hand	hand	NN
9936	473	57	.	.	.
9936	474	1	Milk	milk	NN
9936	474	2	thickened	thicken	VBD
9936	474	3	slightly	slightly	RB
9936	474	4	with	with	IN
9936	474	5	flour	flour	NN
9936	474	6	and	and	CC
9936	474	7	flavored	flavor	VBN
9936	474	8	with	with	IN
9936	474	9	such	such	JJ
9936	474	10	material	material	NN
9936	474	11	as	as	IN
9936	474	12	corn	corn	NN
9936	474	13	,	,	,
9936	474	14	asparagus	asparagus	NN
9936	474	15	,	,	,
9936	474	16	celery	celery	NN
9936	474	17	,	,	,
9936	474	18	tomatoes	tomato	NNS
9936	474	19	,	,	,
9936	474	20	beans	bean	NNS
9936	474	21	,	,	,
9936	474	22	peas	pea	NNS
9936	474	23	,	,	,
9936	474	24	or	or	CC
9936	474	25	fish	fish	NN
9936	474	26	makes	make	VBZ
9936	474	27	a	a	DT
9936	474	28	delicious	delicious	JJ
9936	474	29	soup	soup	NN
9936	474	30	.	.	.
9936	475	1	In	in	IN
9936	475	2	bisques	bisque	NNS
9936	475	3	,	,	,
9936	475	4	or	or	CC
9936	475	5	thickened	thicken	VBN
9936	475	6	soups	soup	NNS
9936	475	7	,	,	,
9936	475	8	and	and	CC
9936	475	9	in	in	IN
9936	475	10	chowders	chowder	NNS
9936	475	11	,	,	,
9936	475	12	the	the	DT
9936	475	13	liquid	liquid	NN
9936	475	14	used	use	VBN
9936	475	15	need	nee	MD
9936	475	16	not	not	RB
9936	475	17	be	be	VB
9936	475	18	milk	milk	NN
9936	475	19	,	,	,
9936	475	20	but	but	CC
9936	475	21	these	these	DT
9936	475	22	are	be	VBP
9936	475	23	made	make	VBN
9936	475	24	very	very	RB
9936	475	25	appetizing	appetizing	JJ
9936	475	26	if	if	IN
9936	475	27	milk	milk	NN
9936	475	28	is	be	VBZ
9936	475	29	used	use	VBN
9936	475	30	for	for	IN
9936	475	31	part	part	NN
9936	475	32	or	or	CC
9936	475	33	all	all	DT
9936	475	34	of	of	IN
9936	475	35	the	the	DT
9936	475	36	liquid	liquid	NN
9936	475	37	.	.	.
9936	476	1	Then	then	RB
9936	476	2	,	,	,
9936	476	3	too	too	RB
9936	476	4	,	,	,
9936	476	5	sauces	sauce	NNS
9936	476	6	or	or	CC
9936	476	7	gravies	gravy	NNS
9936	476	8	made	make	VBN
9936	476	9	with	with	IN
9936	476	10	milk	milk	NN
9936	476	11	,	,	,
9936	476	12	thickened	thicken	VBN
9936	476	13	with	with	IN
9936	476	14	flour	flour	NN
9936	476	15	,	,	,
9936	476	16	and	and	CC
9936	476	17	made	make	VBD
9936	476	18	rich	rich	JJ
9936	476	19	with	with	IN
9936	476	20	butter	butter	NN
9936	476	21	or	or	CC
9936	476	22	other	other	JJ
9936	476	23	fat	fat	NN
9936	476	24	lend	lend	VBP
9936	476	25	themselves	-PRON-	PRP
9936	476	26	to	to	IN
9936	476	27	a	a	DT
9936	476	28	variety	variety	NN
9936	476	29	of	of	IN
9936	476	30	uses	use	NNS
9936	476	31	.	.	.
9936	477	1	Dice	dice	NN
9936	477	2	of	of	IN
9936	477	3	vegetables	vegetable	NNS
9936	477	4	,	,	,
9936	477	5	meat	meat	NN
9936	477	6	,	,	,
9936	477	7	fish	fish	NN
9936	477	8	,	,	,
9936	477	9	or	or	CC
9936	477	10	game	game	NN
9936	477	11	added	add	VBN
9936	477	12	to	to	IN
9936	477	13	a	a	DT
9936	477	14	sauce	sauce	NN
9936	477	15	of	of	IN
9936	477	16	this	this	DT
9936	477	17	kind	kind	NN
9936	477	18	and	and	CC
9936	477	19	served	serve	VBD
9936	477	20	in	in	IN
9936	477	21	pastry	pastry	NN
9936	477	22	cases	case	NNS
9936	477	23	or	or	CC
9936	477	24	over	over	IN
9936	477	25	toast	toast	NN
9936	477	26	provide	provide	VBP
9936	477	27	dishes	dish	NNS
9936	477	28	that	that	WDT
9936	477	29	are	be	VBP
9936	477	30	delightful	delightful	JJ
9936	477	31	additions	addition	NNS
9936	477	32	to	to	IN
9936	477	33	any	any	DT
9936	477	34	meal	meal	NN
9936	477	35	.	.	.
9936	478	1	Milk	milk	NN
9936	478	2	is	be	VBZ
9936	478	3	also	also	RB
9936	478	4	used	use	VBN
9936	478	5	as	as	IN
9936	478	6	the	the	DT
9936	478	7	basis	basis	NN
9936	478	8	for	for	IN
9936	478	9	custards	custard	NNS
9936	478	10	,	,	,
9936	478	11	blanc	blanc	NN
9936	478	12	manges	mange	NNS
9936	478	13	,	,	,
9936	478	14	ices	ice	NNS
9936	478	15	,	,	,
9936	478	16	sherbets	sherbet	NNS
9936	478	17	,	,	,
9936	478	18	ice	ice	NN
9936	478	19	creams	cream	NNS
9936	478	20	,	,	,
9936	478	21	and	and	CC
9936	478	22	tapioca	tapioca	NN
9936	478	23	,	,	,
9936	478	24	rice	rice	NN
9936	478	25	,	,	,
9936	478	26	and	and	CC
9936	478	27	bread	bread	NN
9936	478	28	puddings	pudding	NNS
9936	478	29	in	in	IN
9936	478	30	which	which	WDT
9936	478	31	eggs	egg	NNS
9936	478	32	,	,	,
9936	478	33	starchy	starchy	JJ
9936	478	34	materials	material	NNS
9936	478	35	,	,	,
9936	478	36	and	and	CC
9936	478	37	flavorings	flavoring	NNS
9936	478	38	are	be	VBP
9936	478	39	added	add	VBN
9936	478	40	and	and	CC
9936	478	41	the	the	DT
9936	478	42	mixture	mixture	NN
9936	478	43	then	then	RB
9936	478	44	baked	bake	VBD
9936	478	45	,	,	,
9936	478	46	steamed	steamed	JJ
9936	478	47	,	,	,
9936	478	48	boiled	boil	VBD
9936	478	49	,	,	,
9936	478	50	or	or	CC
9936	478	51	frozen	freeze	VBN
9936	478	52	,	,	,
9936	478	53	as	as	IN
9936	478	54	the	the	DT
9936	478	55	desired	desire	VBN
9936	478	56	result	result	NN
9936	478	57	may	may	MD
9936	478	58	require	require	VB
9936	478	59	.	.	.
9936	479	1	As	as	IN
9936	479	2	is	be	VBZ
9936	479	3	well	well	RB
9936	479	4	known	known	JJ
9936	479	5	,	,	,
9936	479	6	milk	milk	NN
9936	479	7	is	be	VBZ
9936	479	8	practically	practically	RB
9936	479	9	indispensable	indispensable	JJ
9936	479	10	in	in	IN
9936	479	11	the	the	DT
9936	479	12	making	making	NN
9936	479	13	of	of	IN
9936	479	14	cakes	cake	NNS
9936	479	15	,	,	,
9936	479	16	cookies	cookie	NNS
9936	479	17	,	,	,
9936	479	18	quick	quick	JJ
9936	479	19	breads	breads	NNP
9936	479	20	,	,	,
9936	479	21	and	and	CC
9936	479	22	in	in	IN
9936	479	23	fact	fact	NN
9936	479	24	nearly	nearly	RB
9936	479	25	all	all	DT
9936	479	26	dough	dough	NN
9936	479	27	mixtures	mixture	NNS
9936	479	28	.	.	.
9936	480	1	Even	even	RB
9936	480	2	if	if	IN
9936	480	3	it	-PRON-	PRP
9936	480	4	has	have	VBZ
9936	480	5	soured	sour	VBN
9936	480	6	,	,	,
9936	480	7	it	-PRON-	PRP
9936	480	8	can	can	MD
9936	480	9	be	be	VB
9936	480	10	used	use	VBN
9936	480	11	with	with	IN
9936	480	12	soda	soda	NN
9936	480	13	to	to	TO
9936	480	14	take	take	VB
9936	480	15	the	the	DT
9936	480	16	place	place	NN
9936	480	17	of	of	IN
9936	480	18	cream	cream	NN
9936	480	19	of	of	IN
9936	480	20	tartar	tartar	NN
9936	480	21	in	in	IN
9936	480	22	mixtures	mixture	NNS
9936	480	23	that	that	WDT
9936	480	24	are	be	VBP
9936	480	25	to	to	TO
9936	480	26	be	be	VB
9936	480	27	made	make	VBN
9936	480	28	light	light	JJ
9936	480	29	,	,	,
9936	480	30	the	the	DT
9936	480	31	lactic	lactic	JJ
9936	480	32	acid	acid	NN
9936	480	33	in	in	IN
9936	480	34	the	the	DT
9936	480	35	sour	sour	JJ
9936	480	36	milk	milk	NN
9936	480	37	acting	act	VBG
9936	480	38	with	with	IN
9936	480	39	the	the	DT
9936	480	40	soda	soda	NN
9936	480	41	as	as	IN
9936	480	42	leavening	leavening	NN
9936	480	43	.	.	.
9936	481	1	Left	leave	VBN
9936	481	2	-	-	HYPH
9936	481	3	over	over	RP
9936	481	4	milk	milk	NN
9936	481	5	in	in	IN
9936	481	6	comparatively	comparatively	RB
9936	481	7	large	large	JJ
9936	481	8	quantities	quantity	NNS
9936	481	9	may	may	MD
9936	481	10	also	also	RB
9936	481	11	be	be	VB
9936	481	12	used	use	VBN
9936	481	13	in	in	IN
9936	481	14	the	the	DT
9936	481	15	home	home	NN
9936	481	16	for	for	IN
9936	481	17	the	the	DT
9936	481	18	making	making	NN
9936	481	19	of	of	IN
9936	481	20	cheese	cheese	NN
9936	481	21	,	,	,
9936	481	22	although	although	IN
9936	481	23	this	this	DT
9936	481	24	product	product	NN
9936	481	25	of	of	IN
9936	481	26	milk	milk	NN
9936	481	27	is	be	VBZ
9936	481	28	usually	usually	RB
9936	481	29	produced	produce	VBN
9936	481	30	commercially	commercially	RB
9936	481	31	.	.	.
9936	482	1	RECIPES	RECIPES	NNP
9936	482	2	FOR	for	IN
9936	482	3	MILK	milk	NN
9936	482	4	DISHES	dish	NNS
9936	482	5	AND	and	CC
9936	482	6	SAUCES	sauce	NNS
9936	482	7	FOODS	FOODS	NNP
9936	482	8	CONTAINING	containing	NN
9936	482	9	MILK	MILK	NNP
9936	482	10	61	61	CD
9936	482	11	.	.	.
9936	483	1	From	from	IN
9936	483	2	the	the	DT
9936	483	3	discussion	discussion	NN
9936	483	4	given	give	VBN
9936	483	5	up	up	RP
9936	483	6	to	to	IN
9936	483	7	this	this	DT
9936	483	8	point	point	NN
9936	483	9	,	,	,
9936	483	10	it	-PRON-	PRP
9936	483	11	will	will	MD
9936	483	12	be	be	VB
9936	483	13	noted	note	VBN
9936	483	14	that	that	IN
9936	483	15	milk	milk	NN
9936	483	16	is	be	VBZ
9936	483	17	used	use	VBN
9936	483	18	in	in	IN
9936	483	19	a	a	DT
9936	483	20	large	large	JJ
9936	483	21	variety	variety	NN
9936	483	22	of	of	IN
9936	483	23	ways	way	NNS
9936	483	24	and	and	CC
9936	483	25	in	in	IN
9936	483	26	the	the	DT
9936	483	27	making	making	NN
9936	483	28	of	of	IN
9936	483	29	numerous	numerous	JJ
9936	483	30	dishes	dish	NNS
9936	483	31	.	.	.
9936	484	1	However	however	RB
9936	484	2	,	,	,
9936	484	3	most	most	JJS
9936	484	4	of	of	IN
9936	484	5	the	the	DT
9936	484	6	dishes	dish	NNS
9936	484	7	in	in	IN
9936	484	8	which	which	WDT
9936	484	9	this	this	DT
9936	484	10	liquid	liquid	NN
9936	484	11	occurs	occur	VBZ
9936	484	12	involve	involve	VBP
9936	484	13	other	other	JJ
9936	484	14	important	important	JJ
9936	484	15	materials	material	NNS
9936	484	16	,	,	,
9936	484	17	so	so	IN
9936	484	18	that	that	IN
9936	484	19	the	the	DT
9936	484	20	recipes	recipe	NNS
9936	484	21	for	for	IN
9936	484	22	them	-PRON-	PRP
9936	484	23	are	be	VBP
9936	484	24	usually	usually	RB
9936	484	25	listed	list	VBN
9936	484	26	under	under	IN
9936	484	27	some	some	DT
9936	484	28	other	other	JJ
9936	484	29	ingredient	ingredient	NN
9936	484	30	or	or	CC
9936	484	31	division	division	NN
9936	484	32	of	of	IN
9936	484	33	cookery	cookery	NN
9936	484	34	.	.	.
9936	485	1	For	for	IN
9936	485	2	instance	instance	NN
9936	485	3	,	,	,
9936	485	4	milk	milk	NN
9936	485	5	is	be	VBZ
9936	485	6	used	use	VBN
9936	485	7	in	in	IN
9936	485	8	the	the	DT
9936	485	9	making	making	NN
9936	485	10	of	of	IN
9936	485	11	ice	ice	NN
9936	485	12	cream	cream	NN
9936	485	13	,	,	,
9936	485	14	but	but	CC
9936	485	15	as	as	IN
9936	485	16	the	the	DT
9936	485	17	ice	ice	NN
9936	485	18	creams	cream	NNS
9936	485	19	are	be	VBP
9936	485	20	included	include	VBN
9936	485	21	among	among	IN
9936	485	22	cold	cold	JJ
9936	485	23	desserts	dessert	NNS
9936	485	24	,	,	,
9936	485	25	recipes	recipe	NNS
9936	485	26	for	for	IN
9936	485	27	them	-PRON-	PRP
9936	485	28	would	would	MD
9936	485	29	naturally	naturally	RB
9936	485	30	come	come	VB
9936	485	31	in	in	IN
9936	485	32	the	the	DT
9936	485	33	Section	section	NN
9936	485	34	pertaining	pertain	VBG
9936	485	35	to	to	IN
9936	485	36	this	this	DT
9936	485	37	subject	subject	NN
9936	485	38	.	.	.
9936	486	1	Milk	milk	NN
9936	486	2	is	be	VBZ
9936	486	3	also	also	RB
9936	486	4	an	an	DT
9936	486	5	important	important	JJ
9936	486	6	ingredient	ingredient	NN
9936	486	7	in	in	IN
9936	486	8	puddings	pudding	NNS
9936	486	9	,	,	,
9936	486	10	but	but	CC
9936	486	11	the	the	DT
9936	486	12	recipes	recipe	NNS
9936	486	13	for	for	IN
9936	486	14	such	such	JJ
9936	486	15	dishes	dish	NNS
9936	486	16	are	be	VBP
9936	486	17	given	give	VBN
9936	486	18	in	in	IN
9936	486	19	the	the	DT
9936	486	20	Section	Section	NNP
9936	486	21	in	in	IN
9936	486	22	which	which	WDT
9936	486	23	puddings	pudding	NNS
9936	486	24	and	and	CC
9936	486	25	their	-PRON-	PRP$
9936	486	26	sauces	sauce	NNS
9936	486	27	are	be	VBP
9936	486	28	discussed	discuss	VBN
9936	486	29	.	.	.
9936	487	1	Because	because	IN
9936	487	2	of	of	IN
9936	487	3	this	this	DT
9936	487	4	fact	fact	NN
9936	487	5	,	,	,
9936	487	6	there	there	EX
9936	487	7	are	be	VBP
9936	487	8	only	only	RB
9936	487	9	a	a	DT
9936	487	10	few	few	JJ
9936	487	11	recipes	recipe	NNS
9936	487	12	that	that	WDT
9936	487	13	have	have	VBP
9936	487	14	milk	milk	NN
9936	487	15	as	as	IN
9936	487	16	their	-PRON-	PRP$
9936	487	17	basis	basis	NN
9936	487	18	,	,	,
9936	487	19	and	and	CC
9936	487	20	this	this	DT
9936	487	21	accounts	account	VBZ
9936	487	22	for	for	IN
9936	487	23	the	the	DT
9936	487	24	small	small	JJ
9936	487	25	number	number	NN
9936	487	26	of	of	IN
9936	487	27	recipes	recipe	NNS
9936	487	28	here	here	RB
9936	487	29	given	give	VBN
9936	487	30	.	.	.
9936	488	1	Chief	chief	NN
9936	488	2	among	among	IN
9936	488	3	the	the	DT
9936	488	4	recipes	recipe	NNS
9936	488	5	that	that	WDT
9936	488	6	involve	involve	VBP
9936	488	7	principally	principally	RB
9936	488	8	milk	milk	NN
9936	488	9	are	be	VBP
9936	488	10	those	those	DT
9936	488	11	for	for	IN
9936	488	12	junket	junket	NN
9936	488	13	and	and	CC
9936	488	14	white	white	JJ
9936	488	15	sauce	sauce	NN
9936	488	16	,	,	,
9936	488	17	and	and	CC
9936	488	18	while	while	IN
9936	488	19	the	the	DT
9936	488	20	number	number	NN
9936	488	21	of	of	IN
9936	488	22	these	these	DT
9936	488	23	is	be	VBZ
9936	488	24	small	small	JJ
9936	488	25	and	and	CC
9936	488	26	the	the	DT
9936	488	27	use	use	NN
9936	488	28	of	of	IN
9936	488	29	the	the	DT
9936	488	30	dishes	dish	NNS
9936	488	31	not	not	RB
9936	488	32	so	so	RB
9936	488	33	general	general	JJ
9936	488	34	as	as	IN
9936	488	35	some	some	DT
9936	488	36	kinds	kind	NNS
9936	488	37	of	of	IN
9936	488	38	food	food	NN
9936	488	39	,	,	,
9936	488	40	just	just	RB
9936	488	41	as	as	RB
9936	488	42	much	much	JJ
9936	488	43	attention	attention	NN
9936	488	44	should	should	MD
9936	488	45	be	be	VB
9936	488	46	given	give	VBN
9936	488	47	to	to	IN
9936	488	48	them	-PRON-	PRP
9936	488	49	as	as	IN
9936	488	50	if	if	IN
9936	488	51	they	-PRON-	PRP
9936	488	52	occurred	occur	VBD
9936	488	53	in	in	IN
9936	488	54	greater	great	JJR
9936	488	55	numbers	number	NNS
9936	488	56	and	and	CC
9936	488	57	were	be	VBD
9936	488	58	used	use	VBN
9936	488	59	more	more	RBR
9936	488	60	commonly	commonly	RB
9936	488	61	.	.	.
9936	489	1	Junket	junket	NN
9936	489	2	is	be	VBZ
9936	489	3	very	very	RB
9936	489	4	easily	easily	RB
9936	489	5	made	make	VBN
9936	489	6	and	and	CC
9936	489	7	should	should	MD
9936	489	8	therefore	therefore	RB
9936	489	9	cause	cause	VB
9936	489	10	the	the	DT
9936	489	11	housewife	housewife	NN
9936	489	12	no	no	DT
9936	489	13	concern	concern	NN
9936	489	14	;	;	:
9936	489	15	likewise	likewise	RB
9936	489	16	,	,	,
9936	489	17	little	little	JJ
9936	489	18	difficulty	difficulty	NN
9936	489	19	will	will	MD
9936	489	20	be	be	VB
9936	489	21	experienced	experience	VBN
9936	489	22	if	if	IN
9936	489	23	the	the	DT
9936	489	24	directions	direction	NNS
9936	489	25	here	here	RB
9936	489	26	given	give	VBN
9936	489	27	for	for	IN
9936	489	28	white	white	JJ
9936	489	29	sauces	sauce	NNS
9936	489	30	are	be	VBP
9936	489	31	followed	follow	VBN
9936	489	32	explicitly	explicitly	RB
9936	489	33	.	.	.
9936	490	1	RECIPES	RECIPES	NNP
9936	490	2	FOR	for	IN
9936	490	3	JUNKET	junket	NN
9936	490	4	62	62	CD
9936	490	5	.	.	.
9936	491	1	Plain	plain	JJ
9936	491	2	Junket.--In	Junket.--In	NNP
9936	491	3	the	the	DT
9936	491	4	stomachs	stomach	NNS
9936	491	5	of	of	IN
9936	491	6	all	all	DT
9936	491	7	animals	animal	NNS
9936	491	8	that	that	WDT
9936	491	9	use	use	VBP
9936	491	10	milk	milk	NN
9936	491	11	as	as	IN
9936	491	12	food	food	NN
9936	491	13	is	be	VBZ
9936	491	14	found	find	VBN
9936	491	15	a	a	DT
9936	491	16	digestive	digestive	JJ
9936	491	17	ferment	ferment	NN
9936	491	18	known	know	VBN
9936	491	19	as	as	IN
9936	491	20	_	_	NNP
9936	491	21	rennin	rennin	NN
9936	491	22	_	_	NNP
9936	491	23	.	.	.
9936	492	1	This	this	DT
9936	492	2	is	be	VBZ
9936	492	3	taken	take	VBN
9936	492	4	from	from	IN
9936	492	5	the	the	DT
9936	492	6	stomachs	stomach	NNS
9936	492	7	of	of	IN
9936	492	8	calves	calf	NNS
9936	492	9	,	,	,
9936	492	10	made	make	VBN
9936	492	11	up	up	RP
9936	492	12	commercially	commercially	RB
9936	492	13	,	,	,
9936	492	14	and	and	CC
9936	492	15	sold	sell	VBN
9936	492	16	in	in	IN
9936	492	17	the	the	DT
9936	492	18	form	form	NN
9936	492	19	of	of	IN
9936	492	20	tablets	tablet	NNS
9936	492	21	called	call	VBN
9936	492	22	_	_	NNP
9936	492	23	junket	junket	NN
9936	492	24	_	_	NNP
9936	492	25	.	.	.
9936	493	1	When	when	WRB
9936	493	2	these	these	DT
9936	493	3	tablets	tablet	NNS
9936	493	4	are	be	VBP
9936	493	5	used	use	VBN
9936	493	6	properly	properly	RB
9936	493	7	with	with	IN
9936	493	8	milk	milk	NN
9936	493	9	,	,	,
9936	493	10	they	-PRON-	PRP
9936	493	11	coagulate	coagulate	VBP
9936	493	12	the	the	DT
9936	493	13	milk	milk	NN
9936	493	14	and	and	CC
9936	493	15	make	make	VB
9936	493	16	an	an	DT
9936	493	17	excellent	excellent	JJ
9936	493	18	dessert	dessert	NN
9936	493	19	that	that	WDT
9936	493	20	resembles	resemble	VBZ
9936	493	21	custard	custard	NNP
9936	493	22	and	and	CC
9936	493	23	that	that	DT
9936	493	24	is	be	VBZ
9936	493	25	very	very	RB
9936	493	26	easy	easy	JJ
9936	493	27	to	to	TO
9936	493	28	digest	digest	VB
9936	493	29	.	.	.
9936	494	1	Because	because	IN
9936	494	2	of	of	IN
9936	494	3	its	-PRON-	PRP$
9936	494	4	nature	nature	NN
9936	494	5	and	and	CC
9936	494	6	qualities	quality	NNS
9936	494	7	,	,	,
9936	494	8	this	this	DT
9936	494	9	kind	kind	NN
9936	494	10	of	of	IN
9936	494	11	dessert	dessert	NN
9936	494	12	is	be	VBZ
9936	494	13	used	use	VBN
9936	494	14	largely	largely	RB
9936	494	15	for	for	IN
9936	494	16	invalids	invalid	NNS
9936	494	17	and	and	CC
9936	494	18	children	child	NNS
9936	494	19	.	.	.
9936	495	1	The	the	DT
9936	495	2	following	following	JJ
9936	495	3	recipe	recipe	NN
9936	495	4	gives	give	VBZ
9936	495	5	the	the	DT
9936	495	6	proportion	proportion	NN
9936	495	7	and	and	CC
9936	495	8	directions	direction	NNS
9936	495	9	for	for	IN
9936	495	10	making	make	VBG
9936	495	11	this	this	DT
9936	495	12	dessert	dessert	NN
9936	495	13	in	in	IN
9936	495	14	its	-PRON-	PRP$
9936	495	15	simplest	simple	JJS
9936	495	16	form	form	NN
9936	495	17	.	.	.
9936	496	1	PLAIN	plain	JJ
9936	496	2	JUNKET	junket	NN
9936	496	3	(	(	-LRB-
9936	496	4	Sufficient	sufficient	JJ
9936	496	5	to	to	TO
9936	496	6	Serve	serve	VB
9936	496	7	Eight	eight	CD
9936	496	8	)	)	-RRB-
9936	496	9	1	1	CD
9936	496	10	junket	junket	NN
9936	496	11	tablet	tablet	NN
9936	496	12	1	1	CD
9936	496	13	Tb	Tb	NNP
9936	496	14	.	.	.
9936	497	1	cold	cold	JJ
9936	497	2	water	water	NN
9936	497	3	1	1	CD
9936	497	4	qt	qt	UH
9936	497	5	.	.	.
9936	498	1	milk	milk	NN
9936	498	2	4	4	CD
9936	498	3	Tb	Tb	NNP
9936	498	4	.	.	.
9936	499	1	sugar	sugar	NNP
9936	499	2	1/4	1/4	CD
9936	499	3	tsp	tsp	NN
9936	499	4	.	.	.
9936	500	1	salt	salt	NN
9936	500	2	1/2	1/2	CD
9936	500	3	tsp	tsp	NN
9936	500	4	.	.	.
9936	501	1	vanilla	vanilla	NN
9936	501	2	or	or	CC
9936	501	3	other	other	JJ
9936	501	4	flavoring	flavoring	NN
9936	501	5	Dissolve	dissolve	VB
9936	501	6	the	the	DT
9936	501	7	junket	junket	NN
9936	501	8	tablet	tablet	NN
9936	501	9	in	in	IN
9936	501	10	the	the	DT
9936	501	11	cold	cold	JJ
9936	501	12	water	water	NN
9936	501	13	.	.	.
9936	502	1	Warm	warm	VB
9936	502	2	the	the	DT
9936	502	3	milk	milk	NN
9936	502	4	very	very	RB
9936	502	5	slowly	slowly	RB
9936	502	6	to	to	IN
9936	502	7	100	100	CD
9936	502	8	degrees	degree	NNS
9936	502	9	Fahrenheit	fahrenheit	IN
9936	502	10	,	,	,
9936	502	11	testing	test	VBG
9936	502	12	the	the	DT
9936	502	13	temperature	temperature	NN
9936	502	14	to	to	TO
9936	502	15	make	make	VB
9936	502	16	sure	sure	JJ
9936	502	17	that	that	IN
9936	502	18	it	-PRON-	PRP
9936	502	19	is	be	VBZ
9936	502	20	right	right	JJ
9936	502	21	.	.	.
9936	503	1	If	if	IN
9936	503	2	a	a	DT
9936	503	3	thermometer	thermometer	NN
9936	503	4	is	be	VBZ
9936	503	5	not	not	RB
9936	503	6	on	on	IN
9936	503	7	hand	hand	NN
9936	503	8	,	,	,
9936	503	9	this	this	DT
9936	503	10	can	can	MD
9936	503	11	be	be	VB
9936	503	12	done	do	VBN
9936	503	13	by	by	IN
9936	503	14	dropping	drop	VBG
9936	503	15	a	a	DT
9936	503	16	drop	drop	NN
9936	503	17	on	on	IN
9936	503	18	the	the	DT
9936	503	19	back	back	NN
9936	503	20	of	of	IN
9936	503	21	the	the	DT
9936	503	22	hand	hand	NN
9936	503	23	.	.	.
9936	504	1	When	when	WRB
9936	504	2	neither	neither	DT
9936	504	3	heat	heat	NN
9936	504	4	nor	nor	CC
9936	504	5	cold	cold	JJ
9936	504	6	can	can	MD
9936	504	7	be	be	VB
9936	504	8	felt	feel	VBN
9936	504	9	from	from	IN
9936	504	10	this	this	DT
9936	504	11	drop	drop	NN
9936	504	12	of	of	IN
9936	504	13	milk	milk	NN
9936	504	14	,	,	,
9936	504	15	it	-PRON-	PRP
9936	504	16	may	may	MD
9936	504	17	be	be	VB
9936	504	18	known	know	VBN
9936	504	19	to	to	TO
9936	504	20	be	be	VB
9936	504	21	very	very	RB
9936	504	22	near	near	IN
9936	504	23	the	the	DT
9936	504	24	body	body	NN
9936	504	25	temperature	temperature	NN
9936	504	26	,	,	,
9936	504	27	the	the	DT
9936	504	28	temperature	temperature	NN
9936	504	29	at	at	IN
9936	504	30	which	which	WDT
9936	504	31	rennin	rennin	NN
9936	504	32	is	be	VBZ
9936	504	33	active	active	JJ
9936	504	34	.	.	.
9936	505	1	If	if	IN
9936	505	2	temperature	temperature	NN
9936	505	3	is	be	VBZ
9936	505	4	found	find	VBN
9936	505	5	to	to	TO
9936	505	6	be	be	VB
9936	505	7	too	too	RB
9936	505	8	high	high	JJ
9936	505	9	,	,	,
9936	505	10	the	the	DT
9936	505	11	milk	milk	NN
9936	505	12	must	must	MD
9936	505	13	be	be	VB
9936	505	14	cooled	cool	VBN
9936	505	15	before	before	IN
9936	505	16	the	the	DT
9936	505	17	tablet	tablet	NN
9936	505	18	is	be	VBZ
9936	505	19	added	add	VBN
9936	505	20	.	.	.
9936	506	1	When	when	WRB
9936	506	2	the	the	DT
9936	506	3	desired	desire	VBN
9936	506	4	temperature	temperature	NN
9936	506	5	has	have	VBZ
9936	506	6	been	be	VBN
9936	506	7	reached	reach	VBN
9936	506	8	,	,	,
9936	506	9	add	add	VB
9936	506	10	the	the	DT
9936	506	11	sugar	sugar	NN
9936	506	12	,	,	,
9936	506	13	the	the	DT
9936	506	14	alt	alt	NNP
9936	506	15	,	,	,
9936	506	16	the	the	DT
9936	506	17	junket	junket	NN
9936	506	18	dissolved	dissolve	VBN
9936	506	19	in	in	IN
9936	506	20	the	the	DT
9936	506	21	water	water	NN
9936	506	22	,	,	,
9936	506	23	and	and	CC
9936	506	24	the	the	DT
9936	506	25	flavoring	flavoring	NN
9936	506	26	.	.	.
9936	507	1	Then	then	RB
9936	507	2	pour	pour	VB
9936	507	3	all	all	DT
9936	507	4	into	into	IN
9936	507	5	individual	individual	JJ
9936	507	6	molds	mold	NNS
9936	507	7	and	and	CC
9936	507	8	keep	keep	VB
9936	507	9	it	-PRON-	PRP
9936	507	10	where	where	WRB
9936	507	11	it	-PRON-	PRP
9936	507	12	will	will	MD
9936	507	13	remain	remain	VB
9936	507	14	warm	warm	JJ
9936	507	15	for	for	IN
9936	507	16	about	about	RB
9936	507	17	10	10	CD
9936	507	18	minutes	minute	NNS
9936	507	19	,	,	,
9936	507	20	at	at	IN
9936	507	21	the	the	DT
9936	507	22	end	end	NN
9936	507	23	of	of	IN
9936	507	24	which	which	WDT
9936	507	25	it	-PRON-	PRP
9936	507	26	should	should	MD
9936	507	27	be	be	VB
9936	507	28	firm	firm	JJ
9936	507	29	like	like	IN
9936	507	30	a	a	DT
9936	507	31	custard	custard	NN
9936	507	32	and	and	CC
9936	507	33	may	may	MD
9936	507	34	be	be	VB
9936	507	35	cooled	cool	VBN
9936	507	36	.	.	.
9936	508	1	Keep	keep	VB
9936	508	2	the	the	DT
9936	508	3	junket	junket	NN
9936	508	4	cool	cool	JJ
9936	508	5	until	until	IN
9936	508	6	it	-PRON-	PRP
9936	508	7	is	be	VBZ
9936	508	8	to	to	TO
9936	508	9	be	be	VB
9936	508	10	served	serve	VBN
9936	508	11	,	,	,
9936	508	12	when	when	WRB
9936	508	13	it	-PRON-	PRP
9936	508	14	may	may	MD
9936	508	15	be	be	VB
9936	508	16	turned	turn	VBN
9936	508	17	out	out	IN
9936	508	18	of	of	IN
9936	508	19	the	the	DT
9936	508	20	mold	mold	NN
9936	508	21	or	or	CC
9936	508	22	served	serve	VBD
9936	508	23	in	in	IN
9936	508	24	it	-PRON-	PRP
9936	508	25	.	.	.
9936	509	1	As	as	IN
9936	509	2	junket	junket	NN
9936	509	3	will	will	MD
9936	509	4	turn	turn	VB
9936	509	5	to	to	IN
9936	509	6	whey	whey	NN
9936	509	7	if	if	IN
9936	509	8	it	-PRON-	PRP
9936	509	9	is	be	VBZ
9936	509	10	broken	break	VBN
9936	509	11	with	with	IN
9936	509	12	a	a	DT
9936	509	13	spoon	spoon	NN
9936	509	14	to	to	IN
9936	509	15	any	any	DT
9936	509	16	extent	extent	NN
9936	509	17	,	,	,
9936	509	18	serving	serve	VBG
9936	509	19	it	-PRON-	PRP
9936	509	20	in	in	IN
9936	509	21	the	the	DT
9936	509	22	mold	mold	NN
9936	509	23	is	be	VBZ
9936	509	24	the	the	DT
9936	509	25	better	well	JJR
9936	509	26	plan	plan	NN
9936	509	27	.	.	.
9936	510	1	[	[	-LRB-
9936	510	2	Illustration	illustration	NN
9936	510	3	:	:	:
9936	510	4	FIG	FIG	NNP
9936	510	5	.	.	.
9936	511	1	8	8	LS
9936	511	2	]	]	-RRB-
9936	511	3	63	63	CD
9936	511	4	.	.	.
9936	512	1	Junket	junket	NN
9936	512	2	With	with	IN
9936	512	3	.	.	.
9936	513	1	Fruit.--The	fruit.--the	IN
9936	513	2	addition	addition	NN
9936	513	3	of	of	IN
9936	513	4	fruit	fruit	NN
9936	513	5	to	to	IN
9936	513	6	junket	junket	NN
9936	513	7	,	,	,
9936	513	8	as	as	IN
9936	513	9	in	in	IN
9936	513	10	the	the	DT
9936	513	11	dish	dish	NN
9936	513	12	illustrated	illustrate	VBN
9936	513	13	in	in	IN
9936	513	14	Fig	Fig	NNP
9936	513	15	.	.	.
9936	514	1	8	8	CD
9936	514	2	,	,	,
9936	514	3	makes	make	VBZ
9936	514	4	an	an	DT
9936	514	5	attractive	attractive	JJ
9936	514	6	dessert	dessert	NN
9936	514	7	for	for	IN
9936	514	8	both	both	CC
9936	514	9	sick	sick	JJ
9936	514	10	and	and	CC
9936	514	11	well	well	UH
9936	514	12	people	people	NNS
9936	514	13	.	.	.
9936	515	1	If	if	IN
9936	515	2	the	the	DT
9936	515	3	fruit	fruit	NN
9936	515	4	used	use	VBN
9936	515	5	is	be	VBZ
9936	515	6	permissible	permissible	JJ
9936	515	7	in	in	IN
9936	515	8	the	the	DT
9936	515	9	diet	diet	NN
9936	515	10	of	of	IN
9936	515	11	an	an	DT
9936	515	12	invalid	invalid	JJ
9936	515	13	,	,	,
9936	515	14	its	-PRON-	PRP$
9936	515	15	combination	combination	NN
9936	515	16	with	with	IN
9936	515	17	junket	junket	NN
9936	515	18	adds	add	VBZ
9936	515	19	variety	variety	NN
9936	515	20	to	to	IN
9936	515	21	the	the	DT
9936	515	22	diet	diet	NN
9936	515	23	.	.	.
9936	516	1	In	in	IN
9936	516	2	the	the	DT
9936	516	3	making	making	NN
9936	516	4	of	of	IN
9936	516	5	this	this	DT
9936	516	6	dessert	dessert	NN
9936	516	7	,	,	,
9936	516	8	all	all	DT
9936	516	9	juice	juice	NN
9936	516	10	should	should	MD
9936	516	11	be	be	VB
9936	516	12	carefully	carefully	RB
9936	516	13	drained	drain	VBN
9936	516	14	from	from	IN
9936	516	15	the	the	DT
9936	516	16	fruit	fruit	NN
9936	516	17	before	before	IN
9936	516	18	the	the	DT
9936	516	19	junket	junket	NN
9936	516	20	is	be	VBZ
9936	516	21	poured	pour	VBN
9936	516	22	over	over	IN
9936	516	23	it	-PRON-	PRP
9936	516	24	.	.	.
9936	517	1	Canned	can	VBN
9936	517	2	or	or	CC
9936	517	3	fresh	fresh	JJ
9936	517	4	fruits	fruit	NNS
9936	517	5	may	may	MD
9936	517	6	be	be	VB
9936	517	7	used	use	VBN
9936	517	8	with	with	IN
9936	517	9	equally	equally	RB
9936	517	10	good	good	JJ
9936	517	11	results	result	NNS
9936	517	12	.	.	.
9936	518	1	JUNKET	junket	NN
9936	518	2	WITH	with	IN
9936	518	3	FRUIT	FRUIT	NNP
9936	518	4	(	(	-LRB-
9936	518	5	Sufficient	sufficient	JJ
9936	518	6	to	to	TO
9936	518	7	Serve	serve	VB
9936	518	8	Eight	eight	CD
9936	518	9	)	)	-RRB-
9936	518	10	1	1	CD
9936	518	11	junket	junket	NN
9936	518	12	tablet	tablet	NN
9936	518	13	1	1	CD
9936	518	14	Tb	Tb	NNP
9936	518	15	.	.	.
9936	519	1	cold	cold	JJ
9936	519	2	water	water	NN
9936	519	3	1	1	CD
9936	519	4	qt	qt	UH
9936	519	5	.	.	.
9936	520	1	milk	milk	NN
9936	520	2	1/4	1/4	CD
9936	520	3	c.	c.	NNP
9936	520	4	sugar	sugar	NNP
9936	520	5	1/4	1/4	CD
9936	520	6	tsp	tsp	NN
9936	520	7	.	.	.
9936	521	1	salt	salt	NN
9936	521	2	Flavoring	flavor	VBG
9936	521	3	8	8	CD
9936	521	4	halves	half	NNS
9936	521	5	of	of	IN
9936	521	6	canned	canned	JJ
9936	521	7	peaches	peach	NNS
9936	521	8	or	or	CC
9936	521	9	1	1	CD
9936	521	10	c.	c.	NN
9936	521	11	of	of	IN
9936	521	12	berries	berry	NNS
9936	521	13	or	or	CC
9936	521	14	small	small	JJ
9936	521	15	fruit	fruit	NN
9936	521	16	Make	make	VBP
9936	521	17	a	a	DT
9936	521	18	junket	junket	NN
9936	521	19	as	as	IN
9936	521	20	directed	direct	VBN
9936	521	21	in	in	IN
9936	521	22	the	the	DT
9936	521	23	preceding	precede	VBG
9936	521	24	recipe	recipe	NN
9936	521	25	.	.	.
9936	522	1	Drain	drain	VB
9936	522	2	all	all	DT
9936	522	3	juice	juice	NN
9936	522	4	from	from	IN
9936	522	5	the	the	DT
9936	522	6	fruit	fruit	NN
9936	522	7	and	and	CC
9936	522	8	place	place	VB
9936	522	9	a	a	DT
9936	522	10	half	half	NN
9936	522	11	peach	peach	NN
9936	522	12	or	or	CC
9936	522	13	a	a	DT
9936	522	14	spoonful	spoonful	NN
9936	522	15	of	of	IN
9936	522	16	fruit	fruit	NN
9936	522	17	in	in	IN
9936	522	18	the	the	DT
9936	522	19	bottom	bottom	NN
9936	522	20	of	of	IN
9936	522	21	each	each	DT
9936	522	22	of	of	IN
9936	522	23	the	the	DT
9936	522	24	eight	eight	CD
9936	522	25	molds	mold	NNS
9936	522	26	and	and	CC
9936	522	27	pour	pour	VB
9936	522	28	the	the	DT
9936	522	29	junket	junket	NN
9936	522	30	over	over	IN
9936	522	31	it	-PRON-	PRP
9936	522	32	to	to	TO
9936	522	33	fill	fill	VB
9936	522	34	the	the	DT
9936	522	35	mold	mold	NN
9936	522	36	.	.	.
9936	523	1	Let	let	VB
9936	523	2	it	-PRON-	PRP
9936	523	3	solidify	solidify	VB
9936	523	4	and	and	CC
9936	523	5	serve	serve	VB
9936	523	6	cold	cold	JJ
9936	523	7	.	.	.
9936	524	1	64	64	CD
9936	524	2	.	.	.
9936	525	1	CHOCOLATE	CHOCOLATE	NNP
9936	525	2	JUNKET.--Chocolate	JUNKET.--Chocolate	NNP
9936	525	3	added	add	VBD
9936	525	4	to	to	IN
9936	525	5	plain	plain	JJ
9936	525	6	junket	junket	NN
9936	525	7	not	not	RB
9936	525	8	only	only	RB
9936	525	9	varies	vary	VBZ
9936	525	10	the	the	DT
9936	525	11	junket	junket	NN
9936	525	12	dessert	dessert	NN
9936	525	13	,	,	,
9936	525	14	but	but	CC
9936	525	15	also	also	RB
9936	525	16	adds	add	VBZ
9936	525	17	food	food	NN
9936	525	18	value	value	NN
9936	525	19	,	,	,
9936	525	20	since	since	IN
9936	525	21	chocolate	chocolate	NN
9936	525	22	contains	contain	VBZ
9936	525	23	a	a	DT
9936	525	24	large	large	JJ
9936	525	25	quantity	quantity	NN
9936	525	26	of	of	IN
9936	525	27	fat	fat	NN
9936	525	28	that	that	WDT
9936	525	29	is	be	VBZ
9936	525	30	easily	easily	RB
9936	525	31	digested	digest	VBN
9936	525	32	by	by	IN
9936	525	33	most	most	JJS
9936	525	34	persons	person	NNS
9936	525	35	.	.	.
9936	526	1	Where	where	WRB
9936	526	2	the	the	DT
9936	526	3	flavor	flavor	NN
9936	526	4	of	of	IN
9936	526	5	chocolate	chocolate	NN
9936	526	6	is	be	VBZ
9936	526	7	found	find	VBN
9936	526	8	agreeable	agreeable	JJ
9936	526	9	,	,	,
9936	526	10	such	such	JJ
9936	526	11	junket	junket	NN
9936	526	12	may	may	MD
9936	526	13	be	be	VB
9936	526	14	served	serve	VBN
9936	526	15	in	in	IN
9936	526	16	place	place	NN
9936	526	17	of	of	IN
9936	526	18	the	the	DT
9936	526	19	plain	plain	JJ
9936	526	20	junket	junket	NN
9936	526	21	.	.	.
9936	527	1	CHOCOLATE	CHOCOLATE	NNP
9936	527	2	JUNKET	junket	NN
9936	527	3	(	(	-LRB-
9936	527	4	Sufficient	sufficient	JJ
9936	527	5	to	to	TO
9936	527	6	Serve	serve	VB
9936	527	7	Six	six	CD
9936	527	8	)	)	-RRB-
9936	527	9	3	3	CD
9936	527	10	c.	c.	NN
9936	527	11	milk	milk	NN
9936	527	12	2	2	CD
9936	527	13	sq	sq	NN
9936	527	14	.	.	.
9936	528	1	chocolate	chocolate	NN
9936	528	2	6	6	CD
9936	528	3	Tb	Tb	NNP
9936	528	4	.	.	.
9936	529	1	sugar	sugar	NNP
9936	529	2	3/4	3/4	CD
9936	529	3	c.	c.	NNP
9936	529	4	water	water	NNP
9936	529	5	1/4	1/4	CD
9936	529	6	tsp	tsp	NN
9936	529	7	.	.	.
9936	530	1	salt	salt	NN
9936	530	2	1/2	1/2	CD
9936	530	3	tsp	tsp	NN
9936	530	4	.	.	.
9936	531	1	vanilla	vanilla	NN
9936	531	2	1	1	CD
9936	531	3	junket	junket	NN
9936	531	4	tablet	tablet	NN
9936	531	5	Heat	heat	VB
9936	531	6	the	the	DT
9936	531	7	milk	milk	NN
9936	531	8	to	to	IN
9936	531	9	100	100	CD
9936	531	10	degrees	degree	NNS
9936	531	11	Fahrenheit	Fahrenheit	NNP
9936	531	12	,	,	,
9936	531	13	testing	testing	NN
9936	531	14	in	in	IN
9936	531	15	the	the	DT
9936	531	16	manner	manner	NN
9936	531	17	explained	explain	VBN
9936	531	18	in	in	IN
9936	531	19	Art	art	NN
9936	531	20	.	.	.
9936	532	1	62	62	CD
9936	532	2	.	.	.
9936	533	1	Melt	melt	VB
9936	533	2	the	the	DT
9936	533	3	chocolate	chocolate	NN
9936	533	4	in	in	IN
9936	533	5	a	a	DT
9936	533	6	saucepan	saucepan	NN
9936	533	7	,	,	,
9936	533	8	add	add	VB
9936	533	9	to	to	IN
9936	533	10	it	-PRON-	PRP
9936	533	11	the	the	DT
9936	533	12	sugar	sugar	NN
9936	533	13	and	and	CC
9936	533	14	1	1	CD
9936	533	15	cupful	cupful	NN
9936	533	16	of	of	IN
9936	533	17	water	water	NN
9936	533	18	,	,	,
9936	533	19	and	and	CC
9936	533	20	cook	cook	VB
9936	533	21	until	until	IN
9936	533	22	smooth	smooth	JJ
9936	533	23	;	;	:
9936	533	24	then	then	RB
9936	533	25	cool	cool	VB
9936	533	26	and	and	CC
9936	533	27	add	add	VB
9936	533	28	to	to	IN
9936	533	29	the	the	DT
9936	533	30	warm	warm	JJ
9936	533	31	milk	milk	NN
9936	533	32	,	,	,
9936	533	33	putting	put	VBG
9936	533	34	in	in	RP
9936	533	35	the	the	DT
9936	533	36	salt	salt	NN
9936	533	37	,	,	,
9936	533	38	vanilla	vanilla	NN
9936	533	39	,	,	,
9936	533	40	and	and	CC
9936	533	41	junket	junket	NN
9936	533	42	tablet	tablet	NN
9936	533	43	dissolved	dissolve	VBN
9936	533	44	in	in	IN
9936	533	45	cupful	cupful	JJ
9936	533	46	of	of	IN
9936	533	47	the	the	DT
9936	533	48	water	water	NN
9936	533	49	.	.	.
9936	534	1	Turn	turn	VB
9936	534	2	the	the	DT
9936	534	3	junket	junket	NN
9936	534	4	into	into	IN
9936	534	5	a	a	DT
9936	534	6	dish	dish	NN
9936	534	7	or	or	CC
9936	534	8	into	into	IN
9936	534	9	molds	mold	NNS
9936	534	10	and	and	CC
9936	534	11	let	let	VBD
9936	534	12	stand	stand	VB
9936	534	13	in	in	IN
9936	534	14	a	a	DT
9936	534	15	warm	warm	JJ
9936	534	16	place	place	NN
9936	534	17	until	until	IN
9936	534	18	set	set	VBN
9936	534	19	;	;	:
9936	534	20	then	then	RB
9936	534	21	chill	chill	VB
9936	534	22	and	and	CC
9936	534	23	serve	serve	VB
9936	534	24	.	.	.
9936	535	1	In	in	IN
9936	535	2	preparing	prepare	VBG
9936	535	3	this	this	DT
9936	535	4	recipe	recipe	NN
9936	535	5	,	,	,
9936	535	6	it	-PRON-	PRP
9936	535	7	will	will	MD
9936	535	8	be	be	VB
9936	535	9	well	well	JJ
9936	535	10	to	to	TO
9936	535	11	note	note	VB
9936	535	12	that	that	IN
9936	535	13	if	if	IN
9936	535	14	sweet	sweet	JJ
9936	535	15	chocolate	chocolate	NN
9936	535	16	is	be	VBZ
9936	535	17	used	use	VBN
9936	535	18	less	less	JJR
9936	535	19	sugar	sugar	NN
9936	535	20	than	than	IN
9936	535	21	is	be	VBZ
9936	535	22	specified	specify	VBN
9936	535	23	may	may	MD
9936	535	24	be	be	VB
9936	535	25	employed	employ	VBN
9936	535	26	.	.	.
9936	536	1	65	65	CD
9936	536	2	.	.	.
9936	537	1	CARAMEL	CARAMEL	NNP
9936	537	2	JUNKET.--In	JUNKET.--In	NNP
9936	537	3	the	the	DT
9936	537	4	making	making	NN
9936	537	5	of	of	IN
9936	537	6	caramel	caramel	NN
9936	537	7	junket	junket	NN
9936	537	8	,	,	,
9936	537	9	browned	brown	VBN
9936	537	10	,	,	,
9936	537	11	or	or	CC
9936	537	12	caramelized	caramelize	VBD
9936	537	13	,	,	,
9936	537	14	sugar	sugar	NN
9936	537	15	and	and	CC
9936	537	16	water	water	NN
9936	537	17	take	take	VB
9936	537	18	the	the	DT
9936	537	19	place	place	NN
9936	537	20	of	of	IN
9936	537	21	part	part	NN
9936	537	22	of	of	IN
9936	537	23	the	the	DT
9936	537	24	milk	milk	NN
9936	537	25	,	,	,
9936	537	26	and	and	CC
9936	537	27	while	while	IN
9936	537	28	a	a	DT
9936	537	29	certain	certain	JJ
9936	537	30	amount	amount	NN
9936	537	31	of	of	IN
9936	537	32	the	the	DT
9936	537	33	sugar	sugar	NN
9936	537	34	is	be	VBZ
9936	537	35	reduced	reduce	VBN
9936	537	36	in	in	IN
9936	537	37	the	the	DT
9936	537	38	browning	browning	NN
9936	537	39	,	,	,
9936	537	40	the	the	DT
9936	537	41	caramel	caramel	NN
9936	537	42	is	be	VBZ
9936	537	43	still	still	RB
9936	537	44	very	very	RB
9936	537	45	high	high	JJ
9936	537	46	in	in	IN
9936	537	47	food	food	NN
9936	537	48	value	value	NN
9936	537	49	and	and	CC
9936	537	50	adds	add	VBZ
9936	537	51	nutritive	nutritive	JJ
9936	537	52	material	material	NN
9936	537	53	to	to	IN
9936	537	54	the	the	DT
9936	537	55	dessert	dessert	NN
9936	537	56	.	.	.
9936	538	1	There	there	EX
9936	538	2	is	be	VBZ
9936	538	3	nothing	nothing	NN
9936	538	4	about	about	IN
9936	538	5	caramel	caramel	NN
9936	538	6	junket	junket	NN
9936	538	7	to	to	TO
9936	538	8	prevent	prevent	VB
9936	538	9	its	-PRON-	PRP$
9936	538	10	being	be	VBG
9936	538	11	given	give	VBN
9936	538	12	to	to	IN
9936	538	13	any	any	DT
9936	538	14	one	one	NN
9936	538	15	able	able	JJ
9936	538	16	to	to	TO
9936	538	17	take	take	VB
9936	538	18	plain	plain	JJ
9936	538	19	junket	junket	NN
9936	538	20	,	,	,
9936	538	21	and	and	CC
9936	538	22	if	if	IN
9936	538	23	it	-PRON-	PRP
9936	538	24	is	be	VBZ
9936	538	25	made	make	VBN
9936	538	26	correctly	correctly	RB
9936	538	27	it	-PRON-	PRP
9936	538	28	has	have	VBZ
9936	538	29	a	a	DT
9936	538	30	very	very	RB
9936	538	31	delightful	delightful	JJ
9936	538	32	flavor	flavor	NN
9936	538	33	.	.	.
9936	539	1	CARAMEL	CARAMEL	NNP
9936	539	2	JUNKET	JUNKET	NNP
9936	539	3	(	(	-LRB-
9936	539	4	Sufficient	sufficient	JJ
9936	539	5	to	to	TO
9936	539	6	Serve	serve	VB
9936	539	7	Six	six	CD
9936	539	8	)	)	-RRB-
9936	539	9	3	3	CD
9936	539	10	c.	c.	NN
9936	539	11	milk	milk	NN
9936	539	12	1/2	1/2	CD
9936	539	13	c.	c.	NN
9936	539	14	sugar	sugar	NNP
9936	539	15	1/2	1/2	CD
9936	539	16	c.	c.	NN
9936	539	17	boiling	boiling	NN
9936	539	18	water	water	NN
9936	539	19	1/4	1/4	CD
9936	539	20	tsp	tsp	NN
9936	539	21	.	.	.
9936	540	1	salt	salt	NN
9936	540	2	1	1	CD
9936	540	3	tsp	tsp	NN
9936	540	4	.	.	.
9936	541	1	vanilla	vanilla	NN
9936	541	2	1	1	CD
9936	541	3	junket	junket	NN
9936	541	4	tablet	tablet	NN
9936	541	5	Whipped	Whipped	NNP
9936	541	6	cream	cream	NN
9936	541	7	1/4	1/4	CD
9936	541	8	c.	c.	NN
9936	541	9	chopped	chop	VBD
9936	541	10	nuts	nuts	JJ
9936	541	11	Heat	Heat	NNP
9936	541	12	the	the	DT
9936	541	13	milk	milk	NN
9936	541	14	to	to	IN
9936	541	15	100	100	CD
9936	541	16	degrees	degree	NNS
9936	541	17	Fahrenheit	fahrenheit	JJ
9936	541	18	.	.	.
9936	542	1	Caramelize	caramelize	VB
9936	542	2	the	the	DT
9936	542	3	sugar	sugar	NN
9936	542	4	by	by	IN
9936	542	5	melting	melt	VBG
9936	542	6	it	-PRON-	PRP
9936	542	7	in	in	IN
9936	542	8	a	a	DT
9936	542	9	saucepan	saucepan	NN
9936	542	10	directly	directly	RB
9936	542	11	over	over	IN
9936	542	12	the	the	DT
9936	542	13	flame	flame	NN
9936	542	14	until	until	IN
9936	542	15	it	-PRON-	PRP
9936	542	16	is	be	VBZ
9936	542	17	a	a	DT
9936	542	18	light	light	JJ
9936	542	19	-	-	HYPH
9936	542	20	brown	brown	JJ
9936	542	21	color	color	NN
9936	542	22	;	;	:
9936	542	23	then	then	RB
9936	542	24	stir	stir	VB
9936	542	25	in	in	IN
9936	542	26	the	the	DT
9936	542	27	boiling	boiling	NN
9936	542	28	water	water	NN
9936	542	29	and	and	CC
9936	542	30	cook	cook	NN
9936	542	31	until	until	IN
9936	542	32	the	the	DT
9936	542	33	caramel	caramel	NN
9936	542	34	and	and	CC
9936	542	35	the	the	DT
9936	542	36	water	water	NN
9936	542	37	become	become	VBP
9936	542	38	a	a	DT
9936	542	39	sirup	sirup	NN
9936	542	40	,	,	,
9936	542	41	after	after	IN
9936	542	42	which	which	WDT
9936	542	43	cool	cool	VBP
9936	542	44	and	and	CC
9936	542	45	add	add	VB
9936	542	46	to	to	IN
9936	542	47	the	the	DT
9936	542	48	milk	milk	NN
9936	542	49	Add	add	VB
9936	542	50	the	the	DT
9936	542	51	salt	salt	NN
9936	542	52	,	,	,
9936	542	53	the	the	DT
9936	542	54	vanilla	vanilla	NN
9936	542	55	,	,	,
9936	542	56	and	and	CC
9936	542	57	the	the	DT
9936	542	58	junket	junket	NN
9936	542	59	tablet	tablet	NN
9936	542	60	dissolved	dissolve	VBN
9936	542	61	in	in	IN
9936	542	62	a	a	DT
9936	542	63	tablespoonful	tablespoonful	NN
9936	542	64	of	of	IN
9936	542	65	cold	cold	JJ
9936	542	66	water	water	NN
9936	542	67	Pour	pour	VB
9936	542	68	the	the	DT
9936	542	69	mixture	mixture	NN
9936	542	70	into	into	IN
9936	542	71	a	a	DT
9936	542	72	dish	dish	NN
9936	542	73	,	,	,
9936	542	74	let	let	VB
9936	542	75	it	-PRON-	PRP
9936	542	76	stand	stand	VB
9936	542	77	in	in	IN
9936	542	78	a	a	DT
9936	542	79	warm	warm	JJ
9936	542	80	place	place	NN
9936	542	81	until	until	IN
9936	542	82	it	-PRON-	PRP
9936	542	83	sets	set	VBZ
9936	542	84	;	;	:
9936	542	85	then	then	RB
9936	542	86	chill	chill	VB
9936	542	87	,	,	,
9936	542	88	cover	cover	VBP
9936	542	89	with	with	IN
9936	542	90	sweetened	sweeten	VBN
9936	542	91	whipped	whip	VBN
9936	542	92	cream	cream	NN
9936	542	93	,	,	,
9936	542	94	sprinkle	sprinkle	VB
9936	542	95	with	with	IN
9936	542	96	chopped	chop	VBN
9936	542	97	nuts	nut	NNS
9936	542	98	,	,	,
9936	542	99	and	and	CC
9936	542	100	serve	serve	VB
9936	542	101	.	.	.
9936	543	1	RECIPES	recipes	RB
9936	543	2	FOR	for	IN
9936	543	3	WHITE	WHITE	NNP
9936	543	4	SAUCE	SAUCE	NNP
9936	543	5	66	66	CD
9936	543	6	.	.	.
9936	544	1	Three	three	CD
9936	544	2	white	white	JJ
9936	544	3	sauces	sauce	NNS
9936	544	4	are	be	VBP
9936	544	5	commonly	commonly	RB
9936	544	6	used	use	VBN
9936	544	7	for	for	IN
9936	544	8	different	different	JJ
9936	544	9	purposes	purpose	NNS
9936	544	10	,	,	,
9936	544	11	and	and	CC
9936	544	12	in	in	IN
9936	544	13	each	each	DT
9936	544	14	one	one	CD
9936	544	15	of	of	IN
9936	544	16	them	-PRON-	PRP
9936	544	17	milk	milk	NN
9936	544	18	is	be	VBZ
9936	544	19	the	the	DT
9936	544	20	basis	basis	NN
9936	544	21	.	.	.
9936	545	1	These	these	DT
9936	545	2	sauces	sauce	NNS
9936	545	3	differ	differ	VBP
9936	545	4	from	from	IN
9936	545	5	one	one	CD
9936	545	6	another	another	DT
9936	545	7	in	in	IN
9936	545	8	thickness	thickness	NN
9936	545	9	,	,	,
9936	545	10	and	and	CC
9936	545	11	include	include	VBP
9936	545	12	_	_	NNP
9936	545	13	thin	thin	JJ
9936	545	14	white	white	JJ
9936	545	15	sauce	sauce	NN
9936	545	16	_	_	NNP
9936	545	17	,	,	,
9936	545	18	which	which	WDT
9936	545	19	is	be	VBZ
9936	545	20	used	use	VBN
9936	545	21	for	for	IN
9936	545	22	cream	cream	NN
9936	545	23	toast	toast	NN
9936	545	24	and	and	CC
9936	545	25	soups	soup	NNS
9936	545	26	;	;	:
9936	545	27	_	_	NNP
9936	545	28	medium	medium	JJ
9936	545	29	white	white	JJ
9936	545	30	sauce	sauce	NN
9936	545	31	_	_	NNP
9936	545	32	,	,	,
9936	545	33	which	which	WDT
9936	545	34	is	be	VBZ
9936	545	35	used	use	VBN
9936	545	36	for	for	IN
9936	545	37	dressing	dress	VBG
9936	545	38	vegetables	vegetable	NNS
9936	545	39	and	and	CC
9936	545	40	is	be	VBZ
9936	545	41	flavored	flavor	VBN
9936	545	42	in	in	IN
9936	545	43	various	various	JJ
9936	545	44	ways	way	NNS
9936	545	45	to	to	TO
9936	545	46	accompany	accompany	VB
9936	545	47	meats	meat	NNS
9936	545	48	,	,	,
9936	545	49	patties	patty	NNS
9936	545	50	,	,	,
9936	545	51	or	or	CC
9936	545	52	croquettes	croquette	VBZ
9936	545	53	;	;	:
9936	545	54	and	and	CC
9936	545	55	_	_	IN
9936	545	56	thick	thick	JJ
9936	545	57	white	white	JJ
9936	545	58	sauce	sauce	NN
9936	545	59	_	_	NNP
9936	545	60	,	,	,
9936	545	61	which	which	WDT
9936	545	62	is	be	VBZ
9936	545	63	used	use	VBN
9936	545	64	to	to	TO
9936	545	65	mix	mix	VB
9936	545	66	with	with	IN
9936	545	67	the	the	DT
9936	545	68	materials	material	NNS
9936	545	69	used	use	VBN
9936	545	70	for	for	IN
9936	545	71	croquettes	croquette	NNS
9936	545	72	in	in	IN
9936	545	73	order	order	NN
9936	545	74	to	to	TO
9936	545	75	hold	hold	VB
9936	545	76	them	-PRON-	PRP
9936	545	77	together	together	RB
9936	545	78	.	.	.
9936	546	1	To	to	TO
9936	546	2	insure	insure	VB
9936	546	3	the	the	DT
9936	546	4	best	good	JJS
9936	546	5	results	result	NNS
9936	546	6	,	,	,
9936	546	7	the	the	DT
9936	546	8	proportion	proportion	NN
9936	546	9	of	of	IN
9936	546	10	flour	flour	NN
9936	546	11	and	and	CC
9936	546	12	liquid	liquid	NN
9936	546	13	should	should	MD
9936	546	14	be	be	VB
9936	546	15	learned	learn	VBN
9936	546	16	for	for	IN
9936	546	17	each	each	DT
9936	546	18	kind	kind	NN
9936	546	19	,	,	,
9936	546	20	and	and	CC
9936	546	21	to	to	TO
9936	546	22	avoid	avoid	VB
9936	546	23	the	the	DT
9936	546	24	formation	formation	NN
9936	546	25	of	of	IN
9936	546	26	lumps	lump	NNS
9936	546	27	the	the	DT
9936	546	28	proper	proper	JJ
9936	546	29	method	method	NN
9936	546	30	of	of	IN
9936	546	31	mixing	mix	VBG
9936	546	32	should	should	MD
9936	546	33	be	be	VB
9936	546	34	carefully	carefully	RB
9936	546	35	followed	follow	VBN
9936	546	36	out	out	RP
9936	546	37	.	.	.
9936	547	1	A	a	DT
9936	547	2	white	white	JJ
9936	547	3	sauce	sauce	NN
9936	547	4	properly	properly	RB
9936	547	5	made	make	VBN
9936	547	6	is	be	VBZ
9936	547	7	perfectly	perfectly	RB
9936	547	8	smooth	smooth	JJ
9936	547	9	,	,	,
9936	547	10	and	and	CC
9936	547	11	since	since	IN
9936	547	12	only	only	JJ
9936	547	13	little	little	JJ
9936	547	14	care	care	NN
9936	547	15	is	be	VBZ
9936	547	16	needed	need	VBN
9936	547	17	to	to	TO
9936	547	18	produce	produce	VB
9936	547	19	such	such	PDT
9936	547	20	a	a	DT
9936	547	21	result	result	NN
9936	547	22	it	-PRON-	PRP
9936	547	23	is	be	VBZ
9936	547	24	inexcusable	inexcusable	JJ
9936	547	25	to	to	TO
9936	547	26	serve	serve	VB
9936	547	27	a	a	DT
9936	547	28	lumpy	lumpy	JJ
9936	547	29	sauce	sauce	NN
9936	547	30	.	.	.
9936	548	1	Also	also	RB
9936	548	2	,	,	,
9936	548	3	nothing	nothing	NN
9936	548	4	is	be	VBZ
9936	548	5	more	more	RBR
9936	548	6	disagreeable	disagreeable	JJ
9936	548	7	than	than	IN
9936	548	8	thick	thick	JJ
9936	548	9	,	,	,
9936	548	10	pasty	pasty	JJ
9936	548	11	sauce	sauce	NN
9936	548	12	,	,	,
9936	548	13	but	but	CC
9936	548	14	this	this	DT
9936	548	15	can	can	MD
9936	548	16	be	be	VB
9936	548	17	avoided	avoid	VBN
9936	548	18	by	by	IN
9936	548	19	employing	employ	VBG
9936	548	20	the	the	DT
9936	548	21	right	right	JJ
9936	548	22	proportion	proportion	NN
9936	548	23	of	of	IN
9936	548	24	flour	flour	NN
9936	548	25	and	and	CC
9936	548	26	milk	milk	NN
9936	548	27	.	.	.
9936	549	1	The	the	DT
9936	549	2	ingredients	ingredient	NNS
9936	549	3	and	and	CC
9936	549	4	their	-PRON-	PRP$
9936	549	5	proportions	proportion	NNS
9936	549	6	for	for	IN
9936	549	7	the	the	DT
9936	549	8	various	various	JJ
9936	549	9	kinds	kind	NNS
9936	549	10	of	of	IN
9936	549	11	white	white	JJ
9936	549	12	sauce	sauce	NN
9936	549	13	are	be	VBP
9936	549	14	as	as	IN
9936	549	15	follows	follow	VBZ
9936	549	16	:	:	:
9936	549	17	THIN	thin	JJ
9936	549	18	WHITE	WHITE	NNP
9936	549	19	SAUCE	SAUCE	NNP
9936	549	20	1	1	CD
9936	549	21	c.	c.	NN
9936	549	22	milk	milk	NN
9936	549	23	1	1	CD
9936	549	24	Tb	Tb	NNP
9936	549	25	.	.	.
9936	550	1	butter	butter	NN
9936	550	2	1	1	CD
9936	550	3	Tb	Tb	NNP
9936	550	4	.	.	.
9936	551	1	flour	flour	NN
9936	551	2	1/2	1/2	CD
9936	551	3	tsp	tsp	NN
9936	551	4	.	.	.
9936	552	1	salt	salt	NN
9936	552	2	MEDIUM	MEDIUM	NNP
9936	552	3	WHITE	WHITE	NNP
9936	552	4	SAUCE	SAUCE	NNP
9936	552	5	1	1	CD
9936	552	6	c.	c.	NN
9936	552	7	milk	milk	NN
9936	552	8	2	2	CD
9936	552	9	Tb	Tb	NNP
9936	552	10	.	.	.
9936	553	1	butter	butter	NN
9936	553	2	2	2	CD
9936	553	3	Tb	Tb	NNP
9936	553	4	.	.	.
9936	554	1	flour	flour	NN
9936	554	2	1/2	1/2	CD
9936	554	3	tsp	tsp	NN
9936	554	4	.	.	.
9936	555	1	salt	salt	NN
9936	555	2	THICK	THICK	NNP
9936	555	3	WHITE	WHITE	NNP
9936	555	4	SAUCE	SAUCE	VBD
9936	555	5	1	1	CD
9936	555	6	c.	c.	NN
9936	555	7	milk	milk	NN
9936	555	8	2	2	CD
9936	555	9	Tb	Tb	NNP
9936	555	10	.	.	.
9936	556	1	butter	butter	NN
9936	556	2	1/4	1/4	CD
9936	556	3	c.	c.	NN
9936	556	4	(	(	-LRB-
9936	556	5	4	4	CD
9936	556	6	Tb	Tb	NNP
9936	556	7	.	.	.
9936	556	8	)	)	-RRB-
9936	557	1	flour	flour	NN
9936	557	2	1/2	1/2	CD
9936	557	3	tsp	tsp	NN
9936	557	4	.	.	.
9936	558	1	salt	salt	NN
9936	558	2	It	-PRON-	PRP
9936	558	3	will	will	MD
9936	558	4	be	be	VB
9936	558	5	easy	easy	JJ
9936	558	6	to	to	TO
9936	558	7	remember	remember	VB
9936	558	8	the	the	DT
9936	558	9	proportions	proportion	NNS
9936	558	10	for	for	IN
9936	558	11	these	these	DT
9936	558	12	three	three	CD
9936	558	13	sauces	sauce	NNS
9936	558	14	if	if	IN
9936	558	15	it	-PRON-	PRP
9936	558	16	is	be	VBZ
9936	558	17	observed	observe	VBN
9936	558	18	that	that	IN
9936	558	19	each	each	DT
9936	558	20	one	one	NN
9936	558	21	doubles	double	VBZ
9936	558	22	the	the	DT
9936	558	23	previous	previous	JJ
9936	558	24	one	one	NN
9936	558	25	in	in	IN
9936	558	26	the	the	DT
9936	558	27	quantity	quantity	NN
9936	558	28	of	of	IN
9936	558	29	flour	flour	NN
9936	558	30	used	use	VBN
9936	558	31	,	,	,
9936	558	32	the	the	DT
9936	558	33	thin	thin	JJ
9936	558	34	one	one	CD
9936	558	35	having	have	VBG
9936	558	36	1	1	CD
9936	558	37	tablespoonful	tablespoonful	JJ
9936	558	38	to	to	IN
9936	558	39	1	1	CD
9936	558	40	cupful	cupful	NN
9936	558	41	of	of	IN
9936	558	42	milk	milk	NN
9936	558	43	,	,	,
9936	558	44	the	the	DT
9936	558	45	medium	medium	JJ
9936	558	46	one	one	CD
9936	558	47	2	2	CD
9936	558	48	tablespoonfuls	tablespoonful	NNS
9936	558	49	to	to	IN
9936	558	50	1	1	CD
9936	558	51	cupful	cupful	NN
9936	558	52	of	of	IN
9936	558	53	milk	milk	NN
9936	558	54	,	,	,
9936	558	55	and	and	CC
9936	558	56	the	the	DT
9936	558	57	thick	thick	JJ
9936	558	58	one	one	CD
9936	558	59	4	4	CD
9936	558	60	tablespoonfuls	tablespoonful	NNS
9936	558	61	to	to	IN
9936	558	62	1	1	CD
9936	558	63	cupful	cupful	NN
9936	558	64	of	of	IN
9936	558	65	milk	milk	NN
9936	558	66	.	.	.
9936	559	1	To	to	TO
9936	559	2	produce	produce	VB
9936	559	3	these	these	DT
9936	559	4	sauces	sauce	NNS
9936	559	5	the	the	DT
9936	559	6	ingredients	ingredient	NNS
9936	559	7	may	may	MD
9936	559	8	be	be	VB
9936	559	9	combined	combine	VBN
9936	559	10	in	in	IN
9936	559	11	three	three	CD
9936	559	12	different	different	JJ
9936	559	13	ways	way	NNS
9936	559	14	,	,	,
9936	559	15	each	each	DT
9936	559	16	of	of	IN
9936	559	17	which	which	WDT
9936	559	18	has	have	VBZ
9936	559	19	its	-PRON-	PRP$
9936	559	20	advantages	advantage	NNS
9936	559	21	.	.	.
9936	560	1	These	these	DT
9936	560	2	methods	method	NNS
9936	560	3	,	,	,
9936	560	4	which	which	WDT
9936	560	5	are	be	VBP
9936	560	6	here	here	RB
9936	560	7	given	give	VBN
9936	560	8	,	,	,
9936	560	9	should	should	MD
9936	560	10	be	be	VB
9936	560	11	carefully	carefully	RB
9936	560	12	observed	observe	VBN
9936	560	13	,	,	,
9936	560	14	for	for	IN
9936	560	15	they	-PRON-	PRP
9936	560	16	apply	apply	VBP
9936	560	17	not	not	RB
9936	560	18	only	only	RB
9936	560	19	to	to	IN
9936	560	20	the	the	DT
9936	560	21	making	making	NN
9936	560	22	of	of	IN
9936	560	23	this	this	DT
9936	560	24	particular	particular	JJ
9936	560	25	sauce	sauce	NN
9936	560	26	,	,	,
9936	560	27	but	but	CC
9936	560	28	to	to	IN
9936	560	29	the	the	DT
9936	560	30	combining	combining	NN
9936	560	31	of	of	IN
9936	560	32	fat	fat	NN
9936	560	33	,	,	,
9936	560	34	starch	starch	NN
9936	560	35	,	,	,
9936	560	36	and	and	CC
9936	560	37	liquid	liquid	NN
9936	560	38	in	in	IN
9936	560	39	any	any	DT
9936	560	40	sauce	sauce	NN
9936	560	41	.	.	.
9936	561	1	_	_	NNP
9936	561	2	Method	Method	NNP
9936	561	3	1_.--Heat	1_.--heat	CD
9936	561	4	the	the	DT
9936	561	5	milk	milk	NN
9936	561	6	,	,	,
9936	561	7	being	be	VBG
9936	561	8	careful	careful	JJ
9936	561	9	that	that	IN
9936	561	10	it	-PRON-	PRP
9936	561	11	does	do	VBZ
9936	561	12	not	not	RB
9936	561	13	scorch	scorch	VB
9936	561	14	.	.	.
9936	562	1	Brown	Brown	NNP
9936	562	2	the	the	DT
9936	562	3	butter	butter	NN
9936	562	4	slightly	slightly	RB
9936	562	5	in	in	IN
9936	562	6	a	a	DT
9936	562	7	saucepan	saucepan	NN
9936	562	8	,	,	,
9936	562	9	add	add	VB
9936	562	10	the	the	DT
9936	562	11	flour	flour	NN
9936	562	12	and	and	CC
9936	562	13	salt	salt	NN
9936	562	14	,	,	,
9936	562	15	and	and	CC
9936	562	16	stir	stir	VB
9936	562	17	the	the	DT
9936	562	18	mixture	mixture	NN
9936	562	19	until	until	IN
9936	562	20	it	-PRON-	PRP
9936	562	21	is	be	VBZ
9936	562	22	perfectly	perfectly	RB
9936	562	23	smooth	smooth	JJ
9936	562	24	and	and	CC
9936	562	25	has	have	VBZ
9936	562	26	a	a	DT
9936	562	27	deep	deep	JJ
9936	562	28	cream	cream	NN
9936	562	29	color	color	NN
9936	562	30	.	.	.
9936	563	1	Then	then	RB
9936	563	2	add	add	VB
9936	563	3	the	the	DT
9936	563	4	hot	hot	JJ
9936	563	5	milk	milk	NN
9936	563	6	gradually	gradually	RB
9936	563	7	,	,	,
9936	563	8	stirring	stir	VBG
9936	563	9	to	to	TO
9936	563	10	prevent	prevent	VB
9936	563	11	the	the	DT
9936	563	12	formation	formation	NN
9936	563	13	of	of	IN
9936	563	14	lumps	lump	NNS
9936	563	15	.	.	.
9936	564	1	Cook	Cook	NNP
9936	564	2	5	5	CD
9936	564	3	minutes	minute	NNS
9936	564	4	,	,	,
9936	564	5	stirring	stir	VBG
9936	564	6	constantly	constantly	RB
9936	564	7	to	to	TO
9936	564	8	prevent	prevent	VB
9936	564	9	the	the	DT
9936	564	10	sauce	sauce	NN
9936	564	11	from	from	IN
9936	564	12	scorching	scorch	VBG
9936	564	13	.	.	.
9936	565	1	Sauce	sauce	NN
9936	565	2	made	make	VBD
9936	565	3	according	accord	VBG
9936	565	4	to	to	IN
9936	565	5	this	this	DT
9936	565	6	method	method	NN
9936	565	7	does	do	VBZ
9936	565	8	not	not	RB
9936	565	9	require	require	VB
9936	565	10	long	long	JJ
9936	565	11	cooking	cooking	NN
9936	565	12	because	because	IN
9936	565	13	the	the	DT
9936	565	14	flour	flour	NN
9936	565	15	added	add	VBN
9936	565	16	to	to	IN
9936	565	17	the	the	DT
9936	565	18	hot	hot	JJ
9936	565	19	fat	fat	JJ
9936	565	20	cooks	cook	NNS
9936	565	21	quickly	quickly	RB
9936	565	22	.	.	.
9936	566	1	In	in	IN
9936	566	2	fact	fact	NN
9936	566	3	,	,	,
9936	566	4	it	-PRON-	PRP
9936	566	5	is	be	VBZ
9936	566	6	a	a	DT
9936	566	7	very	very	RB
9936	566	8	desirable	desirable	JJ
9936	566	9	method	method	NN
9936	566	10	,	,	,
9936	566	11	for	for	IN
9936	566	12	the	the	DT
9936	566	13	browned	brown	VBN
9936	566	14	butter	butter	NN
9936	566	15	and	and	CC
9936	566	16	the	the	DT
9936	566	17	flour	flour	NN
9936	566	18	lend	lend	VBP
9936	566	19	flavor	flavor	NN
9936	566	20	to	to	IN
9936	566	21	the	the	DT
9936	566	22	sauce	sauce	NN
9936	566	23	.	.	.
9936	567	1	Many	many	JJ
9936	567	2	otherwise	otherwise	RB
9936	567	3	unattractive	unattractive	JJ
9936	567	4	or	or	CC
9936	567	5	rather	rather	RB
9936	567	6	tasteless	tasteless	JJ
9936	567	7	foods	food	NNS
9936	567	8	can	can	MD
9936	567	9	be	be	VB
9936	567	10	made	make	VBN
9936	567	11	much	much	RB
9936	567	12	more	more	RBR
9936	567	13	appetizing	appetizing	JJ
9936	567	14	by	by	IN
9936	567	15	the	the	DT
9936	567	16	addition	addition	NN
9936	567	17	of	of	IN
9936	567	18	white	white	JJ
9936	567	19	sauce	sauce	NN
9936	567	20	made	make	VBN
9936	567	21	in	in	IN
9936	567	22	this	this	DT
9936	567	23	way	way	NN
9936	567	24	.	.	.
9936	568	1	_	_	NNP
9936	568	2	Method	Method	NNP
9936	568	3	2_.--Put	2_.--put	CD
9936	568	4	the	the	DT
9936	568	5	milk	milk	NN
9936	568	6	on	on	RP
9936	568	7	to	to	IN
9936	568	8	heat	heat	NN
9936	568	9	.	.	.
9936	569	1	While	while	IN
9936	569	2	this	this	DT
9936	569	3	is	be	VBZ
9936	569	4	heating	heating	NN
9936	569	5	,	,	,
9936	569	6	stir	stir	VB
9936	569	7	the	the	DT
9936	569	8	butter	butter	NN
9936	569	9	,	,	,
9936	569	10	flour	flour	NN
9936	569	11	,	,	,
9936	569	12	and	and	CC
9936	569	13	salt	salt	NN
9936	569	14	together	together	RB
9936	569	15	until	until	IN
9936	569	16	they	-PRON-	PRP
9936	569	17	are	be	VBP
9936	569	18	soft	soft	JJ
9936	569	19	and	and	CC
9936	569	20	well	well	RB
9936	569	21	mixed	mixed	JJ
9936	569	22	;	;	:
9936	569	23	then	then	RB
9936	569	24	add	add	VB
9936	569	25	the	the	DT
9936	569	26	hot	hot	JJ
9936	569	27	milk	milk	NN
9936	569	28	to	to	IN
9936	569	29	them	-PRON-	PRP
9936	569	30	slowly	slowly	RB
9936	569	31	,	,	,
9936	569	32	stirring	stir	VBG
9936	569	33	constantly	constantly	RB
9936	569	34	.	.	.
9936	570	1	Place	place	NN
9936	570	2	over	over	IN
9936	570	3	the	the	DT
9936	570	4	heat	heat	NN
9936	570	5	and	and	CC
9936	570	6	finish	finish	NN
9936	570	7	cooking	cooking	NN
9936	570	8	,	,	,
9936	570	9	or	or	CC
9936	570	10	cook	cook	NN
9936	570	11	in	in	IN
9936	570	12	a	a	DT
9936	570	13	double	double	JJ
9936	570	14	boiler	boiler	NN
9936	570	15	.	.	.
9936	571	1	Sauce	sauce	NN
9936	571	2	made	make	VBN
9936	571	3	by	by	IN
9936	571	4	this	this	DT
9936	571	5	method	method	NN
9936	571	6	requires	require	VBZ
9936	571	7	longer	long	RBR
9936	571	8	cooking	cook	VBG
9936	571	9	than	than	IN
9936	571	10	the	the	DT
9936	571	11	preceding	precede	VBG
9936	571	12	one	one	CD
9936	571	13	and	and	CC
9936	571	14	it	-PRON-	PRP
9936	571	15	has	have	VBZ
9936	571	16	less	less	JJR
9936	571	17	flavor	flavor	NN
9936	571	18	.	.	.
9936	572	1	_	_	NNP
9936	572	2	Method	Method	NNP
9936	572	3	3_.--Heat	3_.--heat	CD
9936	572	4	the	the	DT
9936	572	5	milk	milk	NN
9936	572	6	,	,	,
9936	572	7	reserving	reserve	VBG
9936	572	8	a	a	DT
9936	572	9	small	small	JJ
9936	572	10	portion	portion	NN
9936	572	11	.	.	.
9936	573	1	Stir	stir	VB
9936	573	2	the	the	DT
9936	573	3	flour	flour	NN
9936	573	4	smooth	smooth	JJ
9936	573	5	with	with	IN
9936	573	6	the	the	DT
9936	573	7	cold	cold	JJ
9936	573	8	milk	milk	NN
9936	573	9	and	and	CC
9936	573	10	add	add	VB
9936	573	11	it	-PRON-	PRP
9936	573	12	to	to	IN
9936	573	13	the	the	DT
9936	573	14	hot	hot	JJ
9936	573	15	milk	milk	NN
9936	573	16	,	,	,
9936	573	17	stirring	stir	VBG
9936	573	18	rapidly	rapidly	RB
9936	573	19	.	.	.
9936	574	1	Add	add	VB
9936	574	2	the	the	DT
9936	574	3	butter	butter	NN
9936	574	4	and	and	CC
9936	574	5	the	the	DT
9936	574	6	salt	salt	NN
9936	574	7	,	,	,
9936	574	8	and	and	CC
9936	574	9	continue	continue	VB
9936	574	10	to	to	TO
9936	574	11	stir	stir	VB
9936	574	12	if	if	IN
9936	574	13	cooked	cook	VBN
9936	574	14	over	over	IN
9936	574	15	the	the	DT
9936	574	16	heat	heat	NN
9936	574	17	;	;	:
9936	574	18	if	if	IN
9936	574	19	cooked	cook	VBN
9936	574	20	in	in	IN
9936	574	21	a	a	DT
9936	574	22	double	double	JJ
9936	574	23	boiler	boiler	NN
9936	574	24	,	,	,
9936	574	25	stir	stir	VB
9936	574	26	only	only	RB
9936	574	27	until	until	IN
9936	574	28	the	the	DT
9936	574	29	mixture	mixture	NN
9936	574	30	is	be	VBZ
9936	574	31	completely	completely	RB
9936	574	32	thickened	thicken	VBN
9936	574	33	and	and	CC
9936	574	34	then	then	RB
9936	574	35	continue	continue	VB
9936	574	36	to	to	TO
9936	574	37	cook	cook	VB
9936	574	38	for	for	IN
9936	574	39	10	10	CD
9936	574	40	or	or	CC
9936	574	41	15	15	CD
9936	574	42	minutes	minute	NNS
9936	574	43	.	.	.
9936	575	1	When	when	WRB
9936	575	2	butter	butter	NN
9936	575	3	is	be	VBZ
9936	575	4	added	add	VBN
9936	575	5	to	to	IN
9936	575	6	the	the	DT
9936	575	7	mixture	mixture	NN
9936	575	8	in	in	IN
9936	575	9	this	this	DT
9936	575	10	way	way	NN
9936	575	11	,	,	,
9936	575	12	it	-PRON-	PRP
9936	575	13	is	be	VBZ
9936	575	14	likely	likely	JJ
9936	575	15	to	to	TO
9936	575	16	float	float	VB
9936	575	17	on	on	IN
9936	575	18	top	top	NN
9936	575	19	,	,	,
9936	575	20	especially	especially	RB
9936	575	21	if	if	IN
9936	575	22	too	too	RB
9936	575	23	much	much	JJ
9936	575	24	is	be	VBZ
9936	575	25	used	use	VBN
9936	575	26	.	.	.
9936	576	1	A	a	DT
9936	576	2	better	well	JJR
9936	576	3	sauce	sauce	NN
9936	576	4	may	may	MD
9936	576	5	be	be	VB
9936	576	6	made	make	VBN
9936	576	7	according	accord	VBG
9936	576	8	to	to	IN
9936	576	9	this	this	DT
9936	576	10	method	method	NN
9936	576	11	by	by	IN
9936	576	12	using	use	VBG
9936	576	13	thin	thin	JJ
9936	576	14	cream	cream	NN
9936	576	15	for	for	IN
9936	576	16	the	the	DT
9936	576	17	liquid	liquid	NN
9936	576	18	and	and	CC
9936	576	19	omitting	omit	VBG
9936	576	20	the	the	DT
9936	576	21	butter	butter	NN
9936	576	22	.	.	.
9936	577	1	MILK	MILK	NNP
9936	577	2	,	,	,
9936	577	3	BUTTER	butter	NN
9936	577	4	,	,	,
9936	577	5	AND	and	CC
9936	577	6	CHEESE	CHEESE	NNP
9936	577	7	(	(	-LRB-
9936	577	8	PART	PART	NNP
9936	577	9	1	1	CD
9936	577	10	)	)	-RRB-
9936	577	11	EXAMINATION	examination	NN
9936	577	12	QUESTIONS	question	NNS
9936	577	13	(	(	-LRB-
9936	577	14	1	1	LS
9936	577	15	)	)	-RRB-
9936	577	16	When	when	WRB
9936	577	17	milk	milk	NN
9936	577	18	is	be	VBZ
9936	577	19	used	use	VBN
9936	577	20	in	in	IN
9936	577	21	a	a	DT
9936	577	22	meal	meal	NN
9936	577	23	,	,	,
9936	577	24	what	what	WDT
9936	577	25	kinds	kind	NNS
9936	577	26	of	of	IN
9936	577	27	food	food	NN
9936	577	28	may	may	MD
9936	577	29	be	be	VB
9936	577	30	omitted	omit	VBN
9936	577	31	?	?	.
9936	578	1	(	(	-LRB-
9936	578	2	2	2	LS
9936	578	3	)	)	-RRB-
9936	578	4	Name	name	VB
9936	578	5	the	the	DT
9936	578	6	chief	chief	JJ
9936	578	7	uses	use	NNS
9936	578	8	of	of	IN
9936	578	9	milk	milk	NN
9936	578	10	in	in	IN
9936	578	11	the	the	DT
9936	578	12	dietary	dietary	NN
9936	578	13	.	.	.
9936	579	1	(	(	-LRB-
9936	579	2	3	3	LS
9936	579	3	)	)	-RRB-
9936	579	4	Why	why	WRB
9936	579	5	is	be	VBZ
9936	579	6	it	-PRON-	PRP
9936	579	7	possible	possible	JJ
9936	579	8	for	for	IN
9936	579	9	a	a	DT
9936	579	10	child	child	NN
9936	579	11	to	to	TO
9936	579	12	remain	remain	VB
9936	579	13	in	in	IN
9936	579	14	normal	normal	JJ
9936	579	15	condition	condition	NN
9936	579	16	if	if	IN
9936	579	17	given	give	VBN
9936	579	18	only	only	JJ
9936	579	19	milk	milk	NN
9936	579	20	for	for	IN
9936	579	21	a	a	DT
9936	579	22	long	long	JJ
9936	579	23	period	period	NN
9936	579	24	of	of	IN
9936	579	25	time	time	NN
9936	579	26	?	?	.
9936	580	1	(	(	-LRB-
9936	580	2	4	4	LS
9936	580	3	)	)	-RRB-
9936	580	4	Name	name	VB
9936	580	5	the	the	DT
9936	580	6	solids	solid	NNS
9936	580	7	contained	contain	VBN
9936	580	8	in	in	IN
9936	580	9	milk	milk	NN
9936	580	10	and	and	CC
9936	580	11	tell	tell	VBP
9936	580	12	for	for	IN
9936	580	13	what	what	WP
9936	580	14	each	each	DT
9936	580	15	one	one	NN
9936	580	16	is	be	VBZ
9936	580	17	valuable	valuable	JJ
9936	580	18	.	.	.
9936	581	1	(	(	-LRB-
9936	581	2	5	5	LS
9936	581	3	)	)	-RRB-
9936	581	4	What	what	WP
9936	581	5	causes	cause	VBZ
9936	581	6	milk	milk	NN
9936	581	7	to	to	IN
9936	581	8	sour	sour	JJ
9936	581	9	?	?	.
9936	582	1	(	(	-LRB-
9936	582	2	6	6	CD
9936	582	3	)	)	-RRB-
9936	582	4	What	what	WP
9936	582	5	are	be	VBP
9936	582	6	the	the	DT
9936	582	7	characteristics	characteristic	NNS
9936	582	8	of	of	IN
9936	582	9	wholesome	wholesome	JJ
9936	582	10	milk	milk	NN
9936	582	11	?	?	.
9936	583	1	(	(	-LRB-
9936	583	2	7	7	LS
9936	583	3	)	)	-RRB-
9936	583	4	What	what	WP
9936	583	5	is	be	VBZ
9936	583	6	meant	mean	VBN
9936	583	7	by	by	IN
9936	583	8	the	the	DT
9936	583	9	adulteration	adulteration	NN
9936	583	10	of	of	IN
9936	583	11	milk	milk	NN
9936	583	12	?	?	.
9936	584	1	(	(	-LRB-
9936	584	2	8)	8)	CD
9936	584	3	What	what	WDT
9936	584	4	quality	quality	NN
9936	584	5	of	of	IN
9936	584	6	milk	milk	NN
9936	584	7	is	be	VBZ
9936	584	8	of	of	IN
9936	584	9	the	the	DT
9936	584	10	most	most	JJS
9936	584	11	importance	importance	NN
9936	584	12	to	to	IN
9936	584	13	the	the	DT
9936	584	14	health	health	NN
9936	584	15	of	of	IN
9936	584	16	those	those	DT
9936	584	17	using	use	VBG
9936	584	18	milk	milk	NN
9936	584	19	?	?	.
9936	585	1	(	(	-LRB-
9936	585	2	9	9	CD
9936	585	3	)	)	-RRB-
9936	585	4	(	(	-LRB-
9936	585	5	_	_	NNP
9936	585	6	a	a	DT
9936	585	7	_	_	NNP
9936	585	8	)	)	-RRB-
9936	585	9	Why	why	WRB
9936	585	10	is	be	VBZ
9936	585	11	dirty	dirty	JJ
9936	585	12	milk	milk	NN
9936	585	13	dangerous	dangerous	JJ
9936	585	14	?	?	.
9936	586	1	(	(	-LRB-
9936	586	2	_	_	NNP
9936	586	3	b	b	NNP
9936	586	4	_	_	NNP
9936	586	5	)	)	-RRB-
9936	586	6	Pour	pour	VB
9936	586	7	a	a	DT
9936	586	8	quart	quart	NN
9936	586	9	of	of	IN
9936	586	10	the	the	DT
9936	586	11	milk	milk	NN
9936	586	12	you	-PRON-	PRP
9936	586	13	purchase	purchase	VBP
9936	586	14	regularly	regularly	RB
9936	586	15	through	through	IN
9936	586	16	a	a	DT
9936	586	17	pad	pad	NN
9936	586	18	of	of	IN
9936	586	19	cotton	cotton	NN
9936	586	20	.	.	.
9936	587	1	Note	note	VB
9936	587	2	the	the	DT
9936	587	3	result	result	NN
9936	587	4	and	and	CC
9936	587	5	report	report	VB
9936	587	6	the	the	DT
9936	587	7	condition	condition	NN
9936	587	8	of	of	IN
9936	587	9	the	the	DT
9936	587	10	milk	milk	NN
9936	587	11	by	by	IN
9936	587	12	comparing	compare	VBG
9936	587	13	the	the	DT
9936	587	14	cotton	cotton	NN
9936	587	15	with	with	IN
9936	587	16	the	the	DT
9936	587	17	disks	disk	NNS
9936	587	18	shown	show	VBN
9936	587	19	in	in	IN
9936	587	20	Fig	Fig	NNP
9936	587	21	.	.	.
9936	588	1	2	2	LS
9936	588	2	.	.	.
9936	589	1	(	(	-LRB-
9936	589	2	10	10	LS
9936	589	3	)	)	-RRB-
9936	589	4	Name	name	VB
9936	589	5	some	some	DT
9936	589	6	of	of	IN
9936	589	7	the	the	DT
9936	589	8	ways	way	NNS
9936	589	9	in	in	IN
9936	589	10	which	which	WDT
9936	589	11	milk	milk	NN
9936	589	12	is	be	VBZ
9936	589	13	likely	likely	JJ
9936	589	14	to	to	TO
9936	589	15	become	become	VB
9936	589	16	contaminated	contaminate	VBN
9936	589	17	.	.	.
9936	590	1	(	(	-LRB-
9936	590	2	11	11	CD
9936	590	3	)	)	-RRB-
9936	590	4	What	what	WP
9936	590	5	is	be	VBZ
9936	590	6	the	the	DT
9936	590	7	safest	safe	JJS
9936	590	8	kind	kind	NN
9936	590	9	of	of	IN
9936	590	10	market	market	NN
9936	590	11	milk	milk	NN
9936	590	12	to	to	TO
9936	590	13	buy	buy	VB
9936	590	14	?	?	.
9936	591	1	(	(	-LRB-
9936	591	2	12	12	CD
9936	591	3	)	)	-RRB-
9936	591	4	Describe	describe	VB
9936	591	5	the	the	DT
9936	591	6	conditions	condition	NNS
9936	591	7	under	under	IN
9936	591	8	which	which	WDT
9936	591	9	milk	milk	NN
9936	591	10	of	of	IN
9936	591	11	this	this	DT
9936	591	12	kind	kind	NN
9936	591	13	is	be	VBZ
9936	591	14	marketed	market	VBN
9936	591	15	.	.	.
9936	592	1	(	(	-LRB-
9936	592	2	13	13	CD
9936	592	3	)	)	-RRB-
9936	592	4	(	(	-LRB-
9936	592	5	_	_	NNP
9936	592	6	a	a	DT
9936	592	7	_	_	NNP
9936	592	8	)	)	-RRB-
9936	592	9	What	what	WP
9936	592	10	is	be	VBZ
9936	592	11	pasteurized	pasteurize	VBN
9936	592	12	milk	milk	NN
9936	592	13	?	?	.
9936	593	1	(	(	-LRB-
9936	593	2	_	_	NNP
9936	593	3	b	b	NNP
9936	593	4	_	_	NNP
9936	593	5	)	)	-RRB-
9936	593	6	What	what	WP
9936	593	7	is	be	VBZ
9936	593	8	the	the	DT
9936	593	9	purpose	purpose	NN
9936	593	10	of	of	IN
9936	593	11	pasteurization	pasteurization	NN
9936	593	12	?	?	.
9936	594	1	(	(	-LRB-
9936	594	2	14	14	CD
9936	594	3	)	)	-RRB-
9936	594	4	How	how	WRB
9936	594	5	may	may	MD
9936	594	6	milk	milk	NN
9936	594	7	be	be	VB
9936	594	8	pasteurized	pasteurize	VBN
9936	594	9	in	in	IN
9936	594	10	the	the	DT
9936	594	11	home	home	NN
9936	594	12	?	?	.
9936	595	1	(	(	-LRB-
9936	595	2	15	15	CD
9936	595	3	)	)	-RRB-
9936	595	4	(	(	-LRB-
9936	595	5	_	_	NNP
9936	595	6	a	a	DT
9936	595	7	_	_	NNP
9936	595	8	)	)	-RRB-
9936	595	9	When	when	WRB
9936	595	10	should	should	MD
9936	595	11	milk	milk	NN
9936	595	12	be	be	VB
9936	595	13	sterilized	sterilize	VBN
9936	595	14	?	?	.
9936	596	1	(	(	-LRB-
9936	596	2	_	_	NNP
9936	596	3	b	b	NNP
9936	596	4	_	_	NNP
9936	596	5	)	)	-RRB-
9936	596	6	What	what	WP
9936	596	7	changes	change	NNS
9936	596	8	take	take	VBP
9936	596	9	place	place	NN
9936	596	10	in	in	IN
9936	596	11	the	the	DT
9936	596	12	sterilization	sterilization	NN
9936	596	13	of	of	IN
9936	596	14	milk	milk	NN
9936	596	15	?	?	.
9936	597	1	(	(	-LRB-
9936	597	2	16	16	CD
9936	597	3	)	)	-RRB-
9936	597	4	What	what	WDT
9936	597	5	points	point	NNS
9936	597	6	should	should	MD
9936	597	7	be	be	VB
9936	597	8	considered	consider	VBN
9936	597	9	in	in	IN
9936	597	10	the	the	DT
9936	597	11	purchase	purchase	NN
9936	597	12	of	of	IN
9936	597	13	milk	milk	NN
9936	597	14	?	?	.
9936	598	1	(	(	-LRB-
9936	598	2	17	17	CD
9936	598	3	)	)	-RRB-
9936	598	4	Why	why	WRB
9936	598	5	is	be	VBZ
9936	598	6	it	-PRON-	PRP
9936	598	7	necessary	necessary	JJ
9936	598	8	to	to	TO
9936	598	9	give	give	VB
9936	598	10	milk	milk	NN
9936	598	11	considerable	considerable	JJ
9936	598	12	care	care	NN
9936	598	13	in	in	IN
9936	598	14	the	the	DT
9936	598	15	home	home	NN
9936	598	16	?	?	.
9936	599	1	(	(	-LRB-
9936	599	2	18	18	CD
9936	599	3	)	)	-RRB-
9936	599	4	Mention	mention	VB
9936	599	5	the	the	DT
9936	599	6	precautions	precaution	NNS
9936	599	7	that	that	WDT
9936	599	8	should	should	MD
9936	599	9	be	be	VB
9936	599	10	observed	observe	VBN
9936	599	11	in	in	IN
9936	599	12	caring	care	VBG
9936	599	13	for	for	IN
9936	599	14	milk	milk	NN
9936	599	15	.	.	.
9936	600	1	(	(	-LRB-
9936	600	2	19	19	CD
9936	600	3	)	)	-RRB-
9936	600	4	(	(	-LRB-
9936	600	5	_	_	NNP
9936	600	6	a	a	DT
9936	600	7	_	_	NNP
9936	600	8	)	)	-RRB-
9936	600	9	How	how	WRB
9936	600	10	is	be	VBZ
9936	600	11	milk	milk	NN
9936	600	12	affected	affect	VBN
9936	600	13	by	by	IN
9936	600	14	cooking	cook	VBG
9936	600	15	?	?	.
9936	601	1	(	(	-LRB-
9936	601	2	_	_	NNP
9936	601	3	b	b	NNP
9936	601	4	_	_	NNP
9936	601	5	)	)	-RRB-
9936	601	6	Describe	describe	VB
9936	601	7	the	the	DT
9936	601	8	best	good	JJS
9936	601	9	way	way	NN
9936	601	10	to	to	TO
9936	601	11	heat	heat	VB
9936	601	12	milk	milk	NN
9936	601	13	.	.	.
9936	602	1	(	(	-LRB-
9936	602	2	20	20	CD
9936	602	3	)	)	-RRB-
9936	602	4	Give	give	VB
9936	602	5	the	the	DT
9936	602	6	proportions	proportion	NNS
9936	602	7	of	of	IN
9936	602	8	flour	flour	NN
9936	602	9	and	and	CC
9936	602	10	liquid	liquid	NN
9936	602	11	required	require	VBN
9936	602	12	in	in	IN
9936	602	13	each	each	DT
9936	602	14	of	of	IN
9936	602	15	the	the	DT
9936	602	16	three	three	CD
9936	602	17	varieties	variety	NNS
9936	602	18	of	of	IN
9936	602	19	white	white	JJ
9936	602	20	sauce	sauce	NN
9936	602	21	.	.	.
9936	603	1	*	*	NFP
9936	603	2	*	*	NFP
9936	603	3	*	*	NFP
9936	603	4	*	*	NFP
9936	603	5	*	*	NFP
9936	603	6	BUTTER	butter	NN
9936	603	7	AND	and	CC
9936	603	8	BUTTER	butter	NN
9936	603	9	SUBSTITUTES	substitute	NNS
9936	603	10	(	(	-LRB-
9936	603	11	PART	PART	NNP
9936	603	12	2	2	CD
9936	603	13	)	)	-RRB-
9936	603	14	*	*	NFP
9936	603	15	*	*	NFP
9936	603	16	*	*	NFP
9936	603	17	*	*	NFP
9936	603	18	*	*	NFP
9936	603	19	BUTTER	butter	NN
9936	603	20	1	1	CD
9936	603	21	.	.	.
9936	604	1	BUTTER	butter	NN
9936	604	2	is	be	VBZ
9936	604	3	the	the	DT
9936	604	4	fatty	fatty	NN
9936	604	5	constituent	constituent	NN
9936	604	6	of	of	IN
9936	604	7	milk	milk	NN
9936	604	8	.	.	.
9936	605	1	It	-PRON-	PRP
9936	605	2	is	be	VBZ
9936	605	3	obtained	obtain	VBN
9936	605	4	by	by	IN
9936	605	5	skimming	skim	VBG
9936	605	6	or	or	CC
9936	605	7	separating	separate	VBG
9936	605	8	the	the	DT
9936	605	9	cream	cream	NN
9936	605	10	from	from	IN
9936	605	11	milk	milk	NN
9936	605	12	and	and	CC
9936	605	13	churning	churn	VBG
9936	605	14	it	-PRON-	PRP
9936	605	15	in	in	IN
9936	605	16	order	order	NN
9936	605	17	to	to	TO
9936	605	18	make	make	VB
9936	605	19	the	the	DT
9936	605	20	particles	particle	NNS
9936	605	21	of	of	IN
9936	605	22	fat	fat	NN
9936	605	23	adhere	adhere	NN
9936	605	24	to	to	IN
9936	605	25	one	one	CD
9936	605	26	another	another	DT
9936	605	27	.	.	.
9936	606	1	Butter	butter	NN
9936	606	2	is	be	VBZ
9936	606	3	used	use	VBN
9936	606	4	largely	largely	RB
9936	606	5	in	in	IN
9936	606	6	the	the	DT
9936	606	7	household	household	NN
9936	606	8	as	as	IN
9936	606	9	an	an	DT
9936	606	10	article	article	NN
9936	606	11	of	of	IN
9936	606	12	food	food	NN
9936	606	13	,	,	,
9936	606	14	for	for	IN
9936	606	15	it	-PRON-	PRP
9936	606	16	is	be	VBZ
9936	606	17	one	one	CD
9936	606	18	of	of	IN
9936	606	19	the	the	DT
9936	606	20	most	most	RBS
9936	606	21	appetizing	appetizing	JJ
9936	606	22	and	and	CC
9936	606	23	digestible	digestible	JJ
9936	606	24	forms	form	NNS
9936	606	25	of	of	IN
9936	606	26	fat	fat	NN
9936	606	27	.	.	.
9936	607	1	To	to	TO
9936	607	2	supply	supply	VB
9936	607	3	the	the	DT
9936	607	4	demand	demand	NN
9936	607	5	for	for	IN
9936	607	6	butter	butter	NN
9936	607	7	,	,	,
9936	607	8	it	-PRON-	PRP
9936	607	9	is	be	VBZ
9936	607	10	produced	produce	VBN
9936	607	11	domestically	domestically	RB
9936	607	12	in	in	IN
9936	607	13	the	the	DT
9936	607	14	home	home	NN
9936	607	15	and	and	CC
9936	607	16	on	on	IN
9936	607	17	farms	farm	NNS
9936	607	18	and	and	CC
9936	607	19	commercially	commercially	RB
9936	607	20	in	in	IN
9936	607	21	dairies	dairy	NNS
9936	607	22	and	and	CC
9936	607	23	large	large	JJ
9936	607	24	establishments	establishment	NNS
9936	607	25	.	.	.
9936	608	1	The	the	DT
9936	608	2	principle	principle	NN
9936	608	3	of	of	IN
9936	608	4	all	all	DT
9936	608	5	churns	churn	NNS
9936	608	6	used	use	VBN
9936	608	7	for	for	IN
9936	608	8	butter	butter	NN
9936	608	9	making	making	NN
9936	608	10	is	be	VBZ
9936	608	11	practically	practically	RB
9936	608	12	the	the	DT
9936	608	13	same	same	JJ
9936	608	14	.	.	.
9936	609	1	They	-PRON-	PRP
9936	609	2	simply	simply	RB
9936	609	3	agitate	agitate	VBP
9936	609	4	the	the	DT
9936	609	5	cream	cream	NN
9936	609	6	so	so	IN
9936	609	7	that	that	IN
9936	609	8	the	the	DT
9936	609	9	butter	butter	NN
9936	609	10	-	-	HYPH
9936	609	11	fat	fat	NN
9936	609	12	globules	globule	NNS
9936	609	13	in	in	IN
9936	609	14	it	-PRON-	PRP
9936	609	15	are	be	VBP
9936	609	16	brought	bring	VBN
9936	609	17	together	together	RB
9936	609	18	in	in	IN
9936	609	19	masses	masse	NNS
9936	609	20	of	of	IN
9936	609	21	such	such	JJ
9936	609	22	size	size	NN
9936	609	23	as	as	IN
9936	609	24	to	to	TO
9936	609	25	enable	enable	VB
9936	609	26	the	the	DT
9936	609	27	butter	butter	NN
9936	609	28	maker	maker	NN
9936	609	29	to	to	TO
9936	609	30	separate	separate	VB
9936	609	31	them	-PRON-	PRP
9936	609	32	from	from	IN
9936	609	33	the	the	DT
9936	609	34	buttermilk	buttermilk	NN
9936	609	35	.	.	.
9936	610	1	Butter	butter	NN
9936	610	2	is	be	VBZ
9936	610	3	seasoned	season	VBN
9936	610	4	,	,	,
9936	610	5	or	or	CC
9936	610	6	salted	salt	VBN
9936	610	7	,	,	,
9936	610	8	to	to	TO
9936	610	9	give	give	VB
9936	610	10	it	-PRON-	PRP
9936	610	11	a	a	DT
9936	610	12	desirable	desirable	JJ
9936	610	13	flavor	flavor	NN
9936	610	14	and	and	CC
9936	610	15	to	to	TO
9936	610	16	improve	improve	VB
9936	610	17	its	-PRON-	PRP$
9936	610	18	keeping	keep	VBG
9936	610	19	qualities	quality	NNS
9936	610	20	;	;	:
9936	610	21	it	-PRON-	PRP
9936	610	22	is	be	VBZ
9936	610	23	washed	wash	VBN
9936	610	24	,	,	,
9936	610	25	or	or	CC
9936	610	26	worked	work	VBD
9936	610	27	,	,	,
9936	610	28	in	in	IN
9936	610	29	order	order	NN
9936	610	30	to	to	TO
9936	610	31	distribute	distribute	VB
9936	610	32	the	the	DT
9936	610	33	salt	salt	NN
9936	610	34	evenly	evenly	RB
9936	610	35	,	,	,
9936	610	36	to	to	TO
9936	610	37	separate	separate	VB
9936	610	38	from	from	IN
9936	610	39	it	-PRON-	PRP
9936	610	40	as	as	RB
9936	610	41	much	much	JJ
9936	610	42	of	of	IN
9936	610	43	the	the	DT
9936	610	44	curd	curd	NN
9936	610	45	and	and	CC
9936	610	46	other	other	JJ
9936	610	47	non	non	JJ
9936	610	48	-	-	JJ
9936	610	49	fatty	fatty	JJ
9936	610	50	constituents	constituent	NNS
9936	610	51	of	of	IN
9936	610	52	the	the	DT
9936	610	53	cream	cream	NN
9936	610	54	as	as	IN
9936	610	55	can	can	MD
9936	610	56	be	be	VB
9936	610	57	conveniently	conveniently	RB
9936	610	58	removed	remove	VBN
9936	610	59	,	,	,
9936	610	60	to	to	TO
9936	610	61	bring	bring	VB
9936	610	62	it	-PRON-	PRP
9936	610	63	into	into	IN
9936	610	64	a	a	DT
9936	610	65	compact	compact	JJ
9936	610	66	,	,	,
9936	610	67	waxy	waxy	RB
9936	610	68	mass	mass	NNP
9936	610	69	,	,	,
9936	610	70	and	and	CC
9936	610	71	to	to	TO
9936	610	72	give	give	VB
9936	610	73	it	-PRON-	PRP
9936	610	74	texture	texture	NN
9936	610	75	.	.	.
9936	611	1	The	the	DT
9936	611	2	United	United	NNP
9936	611	3	States	States	NNP
9936	611	4	authorities	authority	NNS
9936	611	5	have	have	VBP
9936	611	6	set	set	VBN
9936	611	7	a	a	DT
9936	611	8	standard	standard	NN
9936	611	9	for	for	IN
9936	611	10	the	the	DT
9936	611	11	composition	composition	NN
9936	611	12	of	of	IN
9936	611	13	butter	butter	NN
9936	611	14	,	,	,
9936	611	15	which	which	WDT
9936	611	16	allows	allow	VBZ
9936	611	17	this	this	DT
9936	611	18	product	product	NN
9936	611	19	to	to	TO
9936	611	20	contain	contain	VB
9936	611	21	not	not	RB
9936	611	22	more	more	JJR
9936	611	23	than	than	IN
9936	611	24	16	16	CD
9936	611	25	per	per	NN
9936	611	26	cent	cent	NN
9936	611	27	.	.	.
9936	612	1	of	of	IN
9936	612	2	water	water	NN
9936	612	3	and	and	CC
9936	612	4	requires	require	VBZ
9936	612	5	it	-PRON-	PRP
9936	612	6	to	to	TO
9936	612	7	have	have	VB
9936	612	8	at	at	RB
9936	612	9	least	least	JJS
9936	612	10	82.5	82.5	CD
9936	612	11	per	per	IN
9936	612	12	cent	cent	NN
9936	612	13	.	.	.
9936	613	1	of	of	IN
9936	613	2	butter	butter	NN
9936	613	3	fat	fat	NN
9936	613	4	.	.	.
9936	614	1	2	2	LS
9936	614	2	.	.	.
9936	615	1	ECONOMICAL	ECONOMICAL	NNP
9936	615	2	USE	USE	NNP
9936	615	3	OF	of	IN
9936	615	4	BUTTER.--In	BUTTER.--In	VBZ
9936	615	5	the	the	DT
9936	615	6	home	home	NN
9936	615	7	,	,	,
9936	615	8	butter	butter	NN
9936	615	9	is	be	VBZ
9936	615	10	used	use	VBN
9936	615	11	on	on	IN
9936	615	12	the	the	DT
9936	615	13	table	table	NN
9936	615	14	and	and	CC
9936	615	15	in	in	IN
9936	615	16	the	the	DT
9936	615	17	cooking	cooking	NN
9936	615	18	of	of	IN
9936	615	19	many	many	JJ
9936	615	20	foods	food	NNS
9936	615	21	.	.	.
9936	616	1	Hardly	hardly	RB
9936	616	2	any	any	DT
9936	616	3	article	article	NN
9936	616	4	of	of	IN
9936	616	5	food	food	NN
9936	616	6	has	have	VBZ
9936	616	7	such	such	JJ
9936	616	8	general	general	JJ
9936	616	9	use	use	NN
9936	616	10	as	as	IN
9936	616	11	this	this	DT
9936	616	12	one	one	CD
9936	616	13	;	;	:
9936	616	14	in	in	IN
9936	616	15	fact	fact	NN
9936	616	16	,	,	,
9936	616	17	a	a	DT
9936	616	18	meal	meal	NN
9936	616	19	is	be	VBZ
9936	616	20	usually	usually	RB
9936	616	21	considered	consider	VBN
9936	616	22	to	to	TO
9936	616	23	be	be	VB
9936	616	24	incomplete	incomplete	JJ
9936	616	25	without	without	IN
9936	616	26	it	-PRON-	PRP
9936	616	27	,	,	,
9936	616	28	both	both	CC
9936	616	29	as	as	IN
9936	616	30	an	an	DT
9936	616	31	accompaniment	accompaniment	NN
9936	616	32	to	to	IN
9936	616	33	bread	bread	NN
9936	616	34	,	,	,
9936	616	35	rolls	roll	NNS
9936	616	36	,	,	,
9936	616	37	biscuits	biscuit	NNS
9936	616	38	,	,	,
9936	616	39	or	or	CC
9936	616	40	whatever	whatever	WDT
9936	616	41	variety	variety	NN
9936	616	42	of	of	IN
9936	616	43	these	these	DT
9936	616	44	is	be	VBZ
9936	616	45	used	use	VBN
9936	616	46	,	,	,
9936	616	47	and	and	CC
9936	616	48	as	as	IN
9936	616	49	an	an	DT
9936	616	50	ingredient	ingredient	NN
9936	616	51	in	in	IN
9936	616	52	the	the	DT
9936	616	53	cooking	cooking	NN
9936	616	54	of	of	IN
9936	616	55	some	some	DT
9936	616	56	foods	food	NNS
9936	616	57	that	that	WDT
9936	616	58	require	require	VBP
9936	616	59	fat	fat	JJ
9936	616	60	.	.	.
9936	617	1	But	but	CC
9936	617	2	butter	butter	NN
9936	617	3	is	be	VBZ
9936	617	4	not	not	RB
9936	617	5	cheap	cheap	JJ
9936	617	6	,	,	,
9936	617	7	so	so	IN
9936	617	8	that	that	IN
9936	617	9	the	the	DT
9936	617	10	wise	wise	JJ
9936	617	11	and	and	CC
9936	617	12	economical	economical	JJ
9936	617	13	use	use	NN
9936	617	14	of	of	IN
9936	617	15	this	this	DT
9936	617	16	food	food	NN
9936	617	17	in	in	IN
9936	617	18	the	the	DT
9936	617	19	home	home	NN
9936	617	20	is	be	VBZ
9936	617	21	a	a	DT
9936	617	22	point	point	NN
9936	617	23	that	that	WDT
9936	617	24	should	should	MD
9936	617	25	not	not	RB
9936	617	26	be	be	VB
9936	617	27	overlooked	overlook	VBN
9936	617	28	by	by	IN
9936	617	29	the	the	DT
9936	617	30	housewife	housewife	NN
9936	617	31	.	.	.
9936	618	1	This	this	DT
9936	618	2	precaution	precaution	NN
9936	618	3	is	be	VBZ
9936	618	4	very	very	RB
9936	618	5	important	important	JJ
9936	618	6	,	,	,
9936	618	7	it	-PRON-	PRP
9936	618	8	having	have	VBG
9936	618	9	been	be	VBN
9936	618	10	determined	determine	VBN
9936	618	11	that	that	DT
9936	618	12	butter	butter	NN
9936	618	13	,	,	,
9936	618	14	as	as	RB
9936	618	15	well	well	RB
9936	618	16	as	as	IN
9936	618	17	other	other	JJ
9936	618	18	fats	fat	NNS
9936	618	19	,	,	,
9936	618	20	is	be	VBZ
9936	618	21	wasted	waste	VBN
9936	618	22	to	to	IN
9936	618	23	a	a	DT
9936	618	24	great	great	JJ
9936	618	25	extent	extent	NN
9936	618	26	;	;	:
9936	618	27	and	and	CC
9936	618	28	still	still	RB
9936	618	29	it	-PRON-	PRP
9936	618	30	is	be	VBZ
9936	618	31	true	true	JJ
9936	618	32	that	that	IN
9936	618	33	no	no	DT
9936	618	34	other	other	JJ
9936	618	35	material	material	NN
9936	618	36	can	can	MD
9936	618	37	be	be	VB
9936	618	38	so	so	RB
9936	618	39	economically	economically	RB
9936	618	40	utilized	utilize	VBN
9936	618	41	.	.	.
9936	619	1	The	the	DT
9936	619	2	very	very	RB
9936	619	3	smallest	small	JJS
9936	619	4	amount	amount	NN
9936	619	5	of	of	IN
9936	619	6	any	any	DT
9936	619	7	kind	kind	NN
9936	619	8	of	of	IN
9936	619	9	fat	fat	NN
9936	619	10	should	should	MD
9936	619	11	be	be	VB
9936	619	12	carefully	carefully	RB
9936	619	13	saved	save	VBN
9936	619	14	,	,	,
9936	619	15	for	for	IN
9936	619	16	there	there	EX
9936	619	17	are	be	VBP
9936	619	18	numerous	numerous	JJ
9936	619	19	uses	use	NNS
9936	619	20	to	to	TO
9936	619	21	which	which	WDT
9936	619	22	it	-PRON-	PRP
9936	619	23	can	can	MD
9936	619	24	be	be	VB
9936	619	25	put	put	VBN
9936	619	26	.	.	.
9936	620	1	Even	even	RB
9936	620	2	though	though	IN
9936	620	3	it	-PRON-	PRP
9936	620	4	is	be	VBZ
9936	620	5	mixed	mixed	JJ
9936	620	6	with	with	IN
9936	620	7	other	other	JJ
9936	620	8	food	food	NN
9936	620	9	,	,	,
9936	620	10	it	-PRON-	PRP
9936	620	11	can	can	MD
9936	620	12	always	always	RB
9936	620	13	be	be	VB
9936	620	14	melted	melt	VBN
9936	620	15	out	out	RP
9936	620	16	,	,	,
9936	620	17	clarified	clarify	VBN
9936	620	18	--	--	:
9936	620	19	that	that	RB
9936	620	20	is	is	RB
9936	620	21	,	,	,
9936	620	22	freed	free	VBN
9936	620	23	from	from	IN
9936	620	24	foreign	foreign	JJ
9936	620	25	substances	substance	NNS
9936	620	26	--	--	:
9936	620	27	and	and	CC
9936	620	28	then	then	RB
9936	620	29	used	use	VBN
9936	620	30	for	for	IN
9936	620	31	some	some	DT
9936	620	32	purpose	purpose	NN
9936	620	33	in	in	IN
9936	620	34	cooking	cooking	NN
9936	620	35	.	.	.
9936	621	1	The	the	DT
9936	621	2	chief	chief	JJ
9936	621	3	way	way	NN
9936	621	4	in	in	IN
9936	621	5	which	which	WDT
9936	621	6	butter	butter	NN
9936	621	7	is	be	VBZ
9936	621	8	wasted	waste	VBN
9936	621	9	is	be	VBZ
9936	621	10	in	in	IN
9936	621	11	the	the	DT
9936	621	12	unnecessary	unnecessary	JJ
9936	621	13	and	and	CC
9936	621	14	improper	improper	JJ
9936	621	15	use	use	NN
9936	621	16	of	of	IN
9936	621	17	it	-PRON-	PRP
9936	621	18	,	,	,
9936	621	19	points	point	VBZ
9936	621	20	that	that	IN
9936	621	21	a	a	DT
9936	621	22	little	little	JJ
9936	621	23	careful	careful	JJ
9936	621	24	thought	thought	NN
9936	621	25	will	will	MD
9936	621	26	do	do	VB
9936	621	27	much	much	JJ
9936	621	28	to	to	TO
9936	621	29	remedy	remedy	VB
9936	621	30	.	.	.
9936	622	1	3	3	LS
9936	622	2	.	.	.
9936	623	1	FLAVOR	flavor	NN
9936	623	2	AND	and	CC
9936	623	3	COMPOSITION	composition	NN
9936	623	4	OF	of	IN
9936	623	5	BUTTER.--That	butter.--that	PRP
9936	623	6	the	the	DT
9936	623	7	housewife	housewife	NN
9936	623	8	may	may	MD
9936	623	9	have	have	VB
9936	623	10	an	an	DT
9936	623	11	understanding	understanding	NN
9936	623	12	of	of	IN
9936	623	13	the	the	DT
9936	623	14	food	food	NN
9936	623	15	substances	substance	NNS
9936	623	16	found	find	VBN
9936	623	17	in	in	IN
9936	623	18	butter	butter	NN
9936	623	19	and	and	CC
9936	623	20	also	also	RB
9936	623	21	learn	learn	VB
9936	623	22	how	how	WRB
9936	623	23	to	to	TO
9936	623	24	determine	determine	VB
9936	623	25	the	the	DT
9936	623	26	quantity	quantity	NN
9936	623	27	of	of	IN
9936	623	28	butter	butter	NN
9936	623	29	needed	need	VBN
9936	623	30	for	for	IN
9936	623	31	her	-PRON-	PRP$
9936	623	32	family	family	NN
9936	623	33	,	,	,
9936	623	34	she	-PRON-	PRP
9936	623	35	should	should	MD
9936	623	36	become	become	VB
9936	623	37	familiar	familiar	JJ
9936	623	38	with	with	IN
9936	623	39	the	the	DT
9936	623	40	composition	composition	NN
9936	623	41	of	of	IN
9936	623	42	this	this	DT
9936	623	43	food	food	NN
9936	623	44	.	.	.
9936	624	1	The	the	DT
9936	624	2	flavor	flavor	NN
9936	624	3	of	of	IN
9936	624	4	butter	butter	NN
9936	624	5	depends	depend	VBZ
9936	624	6	to	to	IN
9936	624	7	a	a	DT
9936	624	8	great	great	JJ
9936	624	9	extent	extent	NN
9936	624	10	on	on	IN
9936	624	11	the	the	DT
9936	624	12	kind	kind	NN
9936	624	13	of	of	IN
9936	624	14	cream	cream	NN
9936	624	15	from	from	IN
9936	624	16	which	which	WDT
9936	624	17	it	-PRON-	PRP
9936	624	18	is	be	VBZ
9936	624	19	made	make	VBN
9936	624	20	,	,	,
9936	624	21	both	both	CC
9936	624	22	sweet	sweet	JJ
9936	624	23	and	and	CC
9936	624	24	sour	sour	JJ
9936	624	25	cream	cream	NN
9936	624	26	being	be	VBG
9936	624	27	used	use	VBN
9936	624	28	for	for	IN
9936	624	29	this	this	DT
9936	624	30	purpose	purpose	NN
9936	624	31	.	.	.
9936	625	1	Of	of	IN
9936	625	2	these	these	DT
9936	625	3	two	two	CD
9936	625	4	kinds	kind	NNS
9936	625	5	,	,	,
9936	625	6	sour	sour	JJ
9936	625	7	cream	cream	NN
9936	625	8	is	be	VBZ
9936	625	9	the	the	DT
9936	625	10	preferable	preferable	JJ
9936	625	11	one	one	NN
9936	625	12	,	,	,
9936	625	13	because	because	IN
9936	625	14	it	-PRON-	PRP
9936	625	15	gives	give	VBZ
9936	625	16	to	to	IN
9936	625	17	the	the	DT
9936	625	18	butter	butter	NN
9936	625	19	a	a	DT
9936	625	20	desirable	desirable	JJ
9936	625	21	flavor	flavor	NN
9936	625	22	.	.	.
9936	626	1	Still	still	RB
9936	626	2	,	,	,
9936	626	3	the	the	DT
9936	626	4	unsalted	unsalted	JJ
9936	626	5	butter	butter	NN
9936	626	6	that	that	WDT
9936	626	7	is	be	VBZ
9936	626	8	made	make	VBN
9936	626	9	from	from	IN
9936	626	10	sweet	sweet	JJ
9936	626	11	cream	cream	NN
9936	626	12	is	be	VBZ
9936	626	13	apparently	apparently	RB
9936	626	14	growing	grow	VBG
9936	626	15	in	in	IN
9936	626	16	favor	favor	NN
9936	626	17	,	,	,
9936	626	18	although	although	IN
9936	626	19	it	-PRON-	PRP
9936	626	20	is	be	VBZ
9936	626	21	usually	usually	RB
9936	626	22	more	more	RBR
9936	626	23	expensive	expensive	JJ
9936	626	24	than	than	IN
9936	626	25	salted	salted	JJ
9936	626	26	butter	butter	NN
9936	626	27	.	.	.
9936	627	1	The	the	DT
9936	627	2	difference	difference	NN
9936	627	3	in	in	IN
9936	627	4	price	price	NN
9936	627	5	is	be	VBZ
9936	627	6	due	due	JJ
9936	627	7	to	to	IN
9936	627	8	the	the	DT
9936	627	9	fact	fact	NN
9936	627	10	that	that	IN
9936	627	11	unsalted	unsalted	JJ
9936	627	12	butter	butter	NN
9936	627	13	spoils	spoil	VBZ
9936	627	14	readily	readily	RB
9936	627	15	.	.	.
9936	628	1	4	4	LS
9936	628	2	.	.	.
9936	629	1	So	so	RB
9936	629	2	far	far	RB
9936	629	3	as	as	IN
9936	629	4	its	-PRON-	PRP$
9936	629	5	food	food	NN
9936	629	6	substances	substance	NNS
9936	629	7	are	be	VBP
9936	629	8	concerned	concern	VBN
9936	629	9	,	,	,
9936	629	10	butter	butter	NN
9936	629	11	is	be	VBZ
9936	629	12	composed	compose	VBN
9936	629	13	largely	largely	RB
9936	629	14	of	of	IN
9936	629	15	fat	fat	NN
9936	629	16	,	,	,
9936	629	17	but	but	CC
9936	629	18	it	-PRON-	PRP
9936	629	19	also	also	RB
9936	629	20	contains	contain	VBZ
9936	629	21	water	water	NN
9936	629	22	,	,	,
9936	629	23	protein	protein	NN
9936	629	24	in	in	IN
9936	629	25	the	the	DT
9936	629	26	form	form	NN
9936	629	27	of	of	IN
9936	629	28	casein	casein	NNP
9936	629	29	,	,	,
9936	629	30	and	and	CC
9936	629	31	mineral	mineral	NN
9936	629	32	matter	matter	NN
9936	629	33	.	.	.
9936	630	1	The	the	DT
9936	630	2	quantity	quantity	NN
9936	630	3	of	of	IN
9936	630	4	water	water	NN
9936	630	5	contained	contain	VBN
9936	630	6	in	in	IN
9936	630	7	butter	butter	NN
9936	630	8	determines	determine	VBZ
9936	630	9	to	to	IN
9936	630	10	a	a	DT
9936	630	11	large	large	JJ
9936	630	12	extent	extent	NN
9936	630	13	the	the	DT
9936	630	14	weight	weight	NN
9936	630	15	of	of	IN
9936	630	16	butter	butter	NN
9936	630	17	,	,	,
9936	630	18	since	since	IN
9936	630	19	water	water	NN
9936	630	20	is	be	VBZ
9936	630	21	heavier	heavy	JJR
9936	630	22	than	than	IN
9936	630	23	fat	fat	NN
9936	630	24	;	;	:
9936	630	25	but	but	CC
9936	630	26	as	as	IN
9936	630	27	only	only	RB
9936	630	28	16	16	CD
9936	630	29	per	per	NN
9936	630	30	cent	cent	NN
9936	630	31	,	,	,
9936	630	32	of	of	IN
9936	630	33	water	water	NN
9936	630	34	is	be	VBZ
9936	630	35	allowed	allow	VBN
9936	630	36	,	,	,
9936	630	37	butter	butter	VB
9936	630	38	that	that	WDT
9936	630	39	contains	contain	VBZ
9936	630	40	more	more	JJR
9936	630	41	water	water	NN
9936	630	42	than	than	IN
9936	630	43	this	this	DT
9936	630	44	is	be	VBZ
9936	630	45	considered	consider	VBN
9936	630	46	to	to	TO
9936	630	47	be	be	VB
9936	630	48	adulterated	adulterate	VBN
9936	630	49	.	.	.
9936	631	1	As	as	IN
9936	631	2	very	very	RB
9936	631	3	little	little	JJ
9936	631	4	milk	milk	NN
9936	631	5	is	be	VBZ
9936	631	6	retained	retain	VBN
9936	631	7	in	in	IN
9936	631	8	butter	butter	NN
9936	631	9	,	,	,
9936	631	10	only	only	RB
9936	631	11	a	a	DT
9936	631	12	small	small	JJ
9936	631	13	percentage	percentage	NN
9936	631	14	of	of	IN
9936	631	15	protein	protein	NN
9936	631	16	is	be	VBZ
9936	631	17	found	find	VBN
9936	631	18	in	in	IN
9936	631	19	this	this	DT
9936	631	20	food	food	NN
9936	631	21	.	.	.
9936	632	1	However	however	RB
9936	632	2	,	,	,
9936	632	3	a	a	DT
9936	632	4	considerable	considerable	JJ
9936	632	5	quantity	quantity	NN
9936	632	6	of	of	IN
9936	632	7	mineral	mineral	NN
9936	632	8	salts	salt	NNS
9936	632	9	are	be	VBP
9936	632	10	present	present	JJ
9936	632	11	,	,	,
9936	632	12	and	and	CC
9936	632	13	these	these	DT
9936	632	14	make	make	VBP
9936	632	15	it	-PRON-	PRP
9936	632	16	more	more	RBR
9936	632	17	valuable	valuable	JJ
9936	632	18	than	than	IN
9936	632	19	most	most	JJS
9936	632	20	of	of	IN
9936	632	21	the	the	DT
9936	632	22	other	other	JJ
9936	632	23	fats	fat	NNS
9936	632	24	.	.	.
9936	633	1	Because	because	IN
9936	633	2	of	of	IN
9936	633	3	the	the	DT
9936	633	4	nature	nature	NN
9936	633	5	of	of	IN
9936	633	6	its	-PRON-	PRP$
9936	633	7	composition	composition	NN
9936	633	8	--	--	:
9936	633	9	a	a	DT
9936	633	10	very	very	RB
9936	633	11	high	high	JJ
9936	633	12	percentage	percentage	NN
9936	633	13	of	of	IN
9936	633	14	fat	fat	NN
9936	633	15	and	and	CC
9936	633	16	a	a	DT
9936	633	17	low	low	JJ
9936	633	18	percentage	percentage	NN
9936	633	19	of	of	IN
9936	633	20	protein	protein	NN
9936	633	21	--	--	:
9936	633	22	butter	butter	NN
9936	633	23	is	be	VBZ
9936	633	24	distinctly	distinctly	RB
9936	633	25	a	a	DT
9936	633	26	fuel	fuel	NN
9936	633	27	food	food	NN
9936	633	28	,	,	,
9936	633	29	that	that	RB
9936	633	30	is	is	RB
9936	633	31	,	,	,
9936	633	32	a	a	DT
9936	633	33	heat	heat	NN
9936	633	34	-	-	HYPH
9936	633	35	producing	produce	VBG
9936	633	36	food	food	NN
9936	633	37	.	.	.
9936	634	1	Of	of	RB
9936	634	2	course	course	RB
9936	634	3	,	,	,
9936	634	4	there	there	EX
9936	634	5	are	be	VBP
9936	634	6	cheaper	cheap	JJR
9936	634	7	fats	fat	NNS
9936	634	8	,	,	,
9936	634	9	some	some	DT
9936	634	10	of	of	IN
9936	634	11	which	which	WDT
9936	634	12	are	be	VBP
9936	634	13	even	even	RB
9936	634	14	better	well	JJR
9936	634	15	heat	heat	NN
9936	634	16	-	-	HYPH
9936	634	17	producing	produce	VBG
9936	634	18	foods	food	NNS
9936	634	19	than	than	IN
9936	634	20	butter	butter	NN
9936	634	21	,	,	,
9936	634	22	but	but	CC
9936	634	23	as	as	IN
9936	634	24	their	-PRON-	PRP$
9936	634	25	flavor	flavor	NN
9936	634	26	is	be	VBZ
9936	634	27	not	not	RB
9936	634	28	especially	especially	RB
9936	634	29	agreeable	agreeable	JJ
9936	634	30	to	to	IN
9936	634	31	some	some	DT
9936	634	32	persons	person	NNS
9936	634	33	,	,	,
9936	634	34	they	-PRON-	PRP
9936	634	35	are	be	VBP
9936	634	36	not	not	RB
9936	634	37	used	use	VBN
9936	634	38	so	so	RB
9936	634	39	extensively	extensively	RB
9936	634	40	.	.	.
9936	635	1	In	in	IN
9936	635	2	view	view	NN
9936	635	3	of	of	IN
9936	635	4	the	the	DT
9936	635	5	nature	nature	NN
9936	635	6	of	of	IN
9936	635	7	the	the	DT
9936	635	8	composition	composition	NN
9936	635	9	of	of	IN
9936	635	10	this	this	DT
9936	635	11	food	food	NN
9936	635	12	,	,	,
9936	635	13	an	an	DT
9936	635	14	ounce	ounce	NN
9936	635	15	of	of	IN
9936	635	16	butter	butter	NN
9936	635	17	a	a	DT
9936	635	18	day	day	NN
9936	635	19	is	be	VBZ
9936	635	20	the	the	DT
9936	635	21	average	average	JJ
9936	635	22	allowance	allowance	NN
9936	635	23	for	for	IN
9936	635	24	each	each	DT
9936	635	25	person	person	NN
9936	635	26	when	when	WRB
9936	635	27	the	the	DT
9936	635	28	diet	diet	NN
9936	635	29	of	of	IN
9936	635	30	a	a	DT
9936	635	31	family	family	NN
9936	635	32	contains	contain	VBZ
9936	635	33	meat	meat	NN
9936	635	34	and	and	CC
9936	635	35	such	such	JJ
9936	635	36	other	other	JJ
9936	635	37	fats	fat	NNS
9936	635	38	as	as	IN
9936	635	39	lard	lard	NN
9936	635	40	,	,	,
9936	635	41	olive	olive	NN
9936	635	42	oil	oil	NN
9936	635	43	,	,	,
9936	635	44	etc	etc	FW
9936	635	45	.	.	.
9936	636	1	At	at	IN
9936	636	2	the	the	DT
9936	636	3	most	most	JJS
9936	636	4	,	,	,
9936	636	5	1/2	1/2	CD
9936	636	6	pound	pound	NN
9936	636	7	of	of	IN
9936	636	8	butter	butter	NN
9936	636	9	should	should	MD
9936	636	10	be	be	VB
9936	636	11	purchased	purchase	VBN
9936	636	12	each	each	DT
9936	636	13	week	week	NN
9936	636	14	for	for	IN
9936	636	15	each	each	DT
9936	636	16	member	member	NN
9936	636	17	of	of	IN
9936	636	18	the	the	DT
9936	636	19	family	family	NN
9936	636	20	for	for	IN
9936	636	21	table	table	NN
9936	636	22	use	use	NN
9936	636	23	,	,	,
9936	636	24	and	and	CC
9936	636	25	fats	fat	VBZ
9936	636	26	cheaper	cheap	JJR
9936	636	27	than	than	IN
9936	636	28	butter	butter	NN
9936	636	29	should	should	MD
9936	636	30	be	be	VB
9936	636	31	used	use	VBN
9936	636	32	for	for	IN
9936	636	33	cooking	cooking	NN
9936	636	34	purposes	purpose	NNS
9936	636	35	.	.	.
9936	637	1	5	5	CD
9936	637	2	.	.	.
9936	638	1	PURCHASING	PURCHASING	NNP
9936	638	2	BUTTER.--As	BUTTER.--As	NNP
9936	638	3	in	in	IN
9936	638	4	the	the	DT
9936	638	5	case	case	NN
9936	638	6	of	of	IN
9936	638	7	milk	milk	NN
9936	638	8	,	,	,
9936	638	9	in	in	IN
9936	638	10	order	order	NN
9936	638	11	that	that	IN
9936	638	12	the	the	DT
9936	638	13	housewife	housewife	NN
9936	638	14	may	may	MD
9936	638	15	judge	judge	VB
9936	638	16	the	the	DT
9936	638	17	quality	quality	NN
9936	638	18	of	of	IN
9936	638	19	the	the	DT
9936	638	20	butter	butter	NN
9936	638	21	she	-PRON-	PRP
9936	638	22	purchases	purchase	VBZ
9936	638	23	,	,	,
9936	638	24	she	-PRON-	PRP
9936	638	25	will	will	MD
9936	638	26	do	do	VB
9936	638	27	well	well	RB
9936	638	28	to	to	TO
9936	638	29	look	look	VB
9936	638	30	into	into	IN
9936	638	31	the	the	DT
9936	638	32	cleanliness	cleanliness	JJ
9936	638	33	and	and	CC
9936	638	34	sanitary	sanitary	JJ
9936	638	35	condition	condition	NN
9936	638	36	of	of	IN
9936	638	37	the	the	DT
9936	638	38	dairy	dairy	NN
9936	638	39	that	that	WDT
9936	638	40	produces	produce	VBZ
9936	638	41	it	-PRON-	PRP
9936	638	42	.	.	.
9936	639	1	Too	too	RB
9936	639	2	much	much	JJ
9936	639	3	attention	attention	NN
9936	639	4	can	can	MD
9936	639	5	not	not	RB
9936	639	6	be	be	VB
9936	639	7	given	give	VBN
9936	639	8	to	to	IN
9936	639	9	this	this	DT
9936	639	10	matter	matter	NN
9936	639	11	,	,	,
9936	639	12	for	for	IN
9936	639	13	if	if	IN
9936	639	14	cream	cream	NN
9936	639	15	becomes	become	VBZ
9936	639	16	contaminated	contaminate	VBN
9936	639	17	from	from	IN
9936	639	18	careless	careless	JJ
9936	639	19	handling	handling	NN
9936	639	20	,	,	,
9936	639	21	the	the	DT
9936	639	22	same	same	JJ
9936	639	23	contamination	contamination	NN
9936	639	24	is	be	VBZ
9936	639	25	liable	liable	JJ
9936	639	26	to	to	TO
9936	639	27	occur	occur	VB
9936	639	28	in	in	IN
9936	639	29	the	the	DT
9936	639	30	butter	butter	NN
9936	639	31	made	make	VBN
9936	639	32	from	from	IN
9936	639	33	it	-PRON-	PRP
9936	639	34	.	.	.
9936	640	1	Butter	butter	NN
9936	640	2	that	that	WDT
9936	640	3	is	be	VBZ
9936	640	4	produced	produce	VBN
9936	640	5	in	in	IN
9936	640	6	dairies	dairy	NNS
9936	640	7	that	that	WDT
9936	640	8	make	make	VBP
9936	640	9	large	large	JJ
9936	640	10	quantities	quantity	NNS
9936	640	11	of	of	IN
9936	640	12	it	-PRON-	PRP
9936	640	13	usually	usually	RB
9936	640	14	has	have	VBZ
9936	640	15	not	not	RB
9936	640	16	much	much	JJ
9936	640	17	opportunity	opportunity	NN
9936	640	18	to	to	TO
9936	640	19	become	become	VB
9936	640	20	contaminated	contaminate	VBN
9936	640	21	before	before	IN
9936	640	22	it	-PRON-	PRP
9936	640	23	reaches	reach	VBZ
9936	640	24	the	the	DT
9936	640	25	consumer	consumer	NN
9936	640	26	,	,	,
9936	640	27	for	for	IN
9936	640	28	it	-PRON-	PRP
9936	640	29	is	be	VBZ
9936	640	30	generally	generally	RB
9936	640	31	pressed	press	VBN
9936	640	32	into	into	IN
9936	640	33	1-pound	1-pound	CD
9936	640	34	prints	print	NNS
9936	640	35	,	,	,
9936	640	36	and	and	CC
9936	640	37	each	each	DT
9936	640	38	one	one	NN
9936	640	39	of	of	IN
9936	640	40	these	these	DT
9936	640	41	is	be	VBZ
9936	640	42	then	then	RB
9936	640	43	wrapped	wrap	VBN
9936	640	44	and	and	CC
9936	640	45	placed	place	VBN
9936	640	46	in	in	IN
9936	640	47	a	a	DT
9936	640	48	paper	paper	NN
9936	640	49	carton	carton	NN
9936	640	50	.	.	.
9936	641	1	On	on	IN
9936	641	2	the	the	DT
9936	641	3	other	other	JJ
9936	641	4	hand	hand	NN
9936	641	5	,	,	,
9936	641	6	the	the	DT
9936	641	7	farmer	farmer	NN
9936	641	8	and	and	CC
9936	641	9	the	the	DT
9936	641	10	dairyman	dairyman	NN
9936	641	11	doing	do	VBG
9936	641	12	a	a	DT
9936	641	13	small	small	JJ
9936	641	14	business	business	NN
9936	641	15	do	do	VBP
9936	641	16	not	not	RB
9936	641	17	find	find	VB
9936	641	18	it	-PRON-	PRP
9936	641	19	profitable	profitable	JJ
9936	641	20	to	to	TO
9936	641	21	install	install	VB
9936	641	22	the	the	DT
9936	641	23	equipment	equipment	NN
9936	641	24	required	require	VBN
9936	641	25	to	to	TO
9936	641	26	put	put	VB
9936	641	27	up	up	RP
9936	641	28	butter	butter	NN
9936	641	29	in	in	IN
9936	641	30	this	this	DT
9936	641	31	way	way	NN
9936	641	32	,	,	,
9936	641	33	so	so	RB
9936	641	34	they	-PRON-	PRP
9936	641	35	usually	usually	RB
9936	641	36	pack	pack	VBP
9936	641	37	their	-PRON-	PRP$
9936	641	38	butter	butter	NN
9936	641	39	into	into	IN
9936	641	40	firkins	firkin	NNS
9936	641	41	or	or	CC
9936	641	42	crocks	crock	NNS
9936	641	43	or	or	CC
9936	641	44	make	make	VB
9936	641	45	it	-PRON-	PRP
9936	641	46	into	into	IN
9936	641	47	rolls	roll	NNS
9936	641	48	.	.	.
9936	642	1	When	when	WRB
9936	642	2	such	such	JJ
9936	642	3	butter	butter	NN
9936	642	4	goes	go	VBZ
9936	642	5	to	to	IN
9936	642	6	market	market	NN
9936	642	7	,	,	,
9936	642	8	it	-PRON-	PRP
9936	642	9	is	be	VBZ
9936	642	10	generally	generally	RB
9936	642	11	placed	place	VBN
9936	642	12	in	in	IN
9936	642	13	a	a	DT
9936	642	14	refrigerator	refrigerator	NN
9936	642	15	with	with	IN
9936	642	16	more	more	JJR
9936	642	17	butter	butter	NN
9936	642	18	of	of	IN
9936	642	19	the	the	DT
9936	642	20	same	same	JJ
9936	642	21	sort	sort	NN
9936	642	22	,	,	,
9936	642	23	some	some	DT
9936	642	24	of	of	IN
9936	642	25	which	which	WDT
9936	642	26	is	be	VBZ
9936	642	27	good	good	JJ
9936	642	28	and	and	CC
9936	642	29	some	some	RB
9936	642	30	bad	bad	JJ
9936	642	31	.	.	.
9936	643	1	As	as	IN
9936	643	2	butter	butter	NN
9936	643	3	absorbs	absorb	VBZ
9936	643	4	any	any	DT
9936	643	5	strong	strong	JJ
9936	643	6	odor	odor	NN
9936	643	7	present	present	JJ
9936	643	8	in	in	IN
9936	643	9	the	the	DT
9936	643	10	refrigerator	refrigerator	NN
9936	643	11	and	and	CC
9936	643	12	is	be	VBZ
9936	643	13	perhaps	perhaps	RB
9936	643	14	cut	cut	VBN
9936	643	15	and	and	CC
9936	643	16	weighed	weigh	VBD
9936	643	17	in	in	IN
9936	643	18	a	a	DT
9936	643	19	most	most	RBS
9936	643	20	unsanitary	unsanitary	JJ
9936	643	21	manner	manner	NN
9936	643	22	,	,	,
9936	643	23	the	the	DT
9936	643	24	good	good	JJ
9936	643	25	becomes	become	VBZ
9936	643	26	contaminated	contaminate	VBN
9936	643	27	with	with	IN
9936	643	28	the	the	DT
9936	643	29	bad	bad	JJ
9936	643	30	.	.	.
9936	644	1	While	while	IN
9936	644	2	butter	butter	NN
9936	644	3	of	of	IN
9936	644	4	this	this	DT
9936	644	5	kind	kind	NN
9936	644	6	is	be	VBZ
9936	644	7	perhaps	perhaps	RB
9936	644	8	a	a	DT
9936	644	9	few	few	JJ
9936	644	10	cents	cent	NNS
9936	644	11	cheaper	cheap	JJR
9936	644	12	than	than	IN
9936	644	13	that	that	DT
9936	644	14	which	which	WDT
9936	644	15	is	be	VBZ
9936	644	16	handled	handle	VBN
9936	644	17	in	in	IN
9936	644	18	a	a	DT
9936	644	19	more	more	RBR
9936	644	20	sanitary	sanitary	JJ
9936	644	21	way	way	NN
9936	644	22	,	,	,
9936	644	23	it	-PRON-	PRP
9936	644	24	is	be	VBZ
9936	644	25	less	less	RBR
9936	644	26	desirable	desirable	JJ
9936	644	27	,	,	,
9936	644	28	and	and	CC
9936	644	29	if	if	IN
9936	644	30	possible	possible	JJ
9936	644	31	should	should	MD
9936	644	32	be	be	VB
9936	644	33	avoided	avoid	VBN
9936	644	34	by	by	IN
9936	644	35	the	the	DT
9936	644	36	housewife	housewife	NN
9936	644	37	.	.	.
9936	645	1	In	in	IN
9936	645	2	case	case	NN
9936	645	3	butter	butter	NN
9936	645	4	is	be	VBZ
9936	645	5	obtained	obtain	VBN
9936	645	6	from	from	IN
9936	645	7	a	a	DT
9936	645	8	certain	certain	JJ
9936	645	9	farm	farm	NN
9936	645	10	,	,	,
9936	645	11	the	the	DT
9936	645	12	conditions	condition	NNS
9936	645	13	on	on	IN
9936	645	14	that	that	DT
9936	645	15	farm	farm	NN
9936	645	16	should	should	MD
9936	645	17	be	be	VB
9936	645	18	looked	look	VBN
9936	645	19	into	into	IN
9936	645	20	for	for	IN
9936	645	21	the	the	DT
9936	645	22	same	same	JJ
9936	645	23	reason	reason	NN
9936	645	24	that	that	IN
9936	645	25	the	the	DT
9936	645	26	conditions	condition	NNS
9936	645	27	in	in	IN
9936	645	28	a	a	DT
9936	645	29	dairy	dairy	NN
9936	645	30	are	be	VBP
9936	645	31	investigated	investigate	VBN
9936	645	32	.	.	.
9936	646	1	6	6	CD
9936	646	2	.	.	.
9936	647	1	To	to	TO
9936	647	2	be	be	VB
9936	647	3	able	able	JJ
9936	647	4	to	to	TO
9936	647	5	select	select	VB
9936	647	6	good	good	JJ
9936	647	7	butter	butter	NN
9936	647	8	,	,	,
9936	647	9	the	the	DT
9936	647	10	housewife	housewife	NN
9936	647	11	should	should	MD
9936	647	12	also	also	RB
9936	647	13	be	be	VB
9936	647	14	familiar	familiar	JJ
9936	647	15	with	with	IN
9936	647	16	its	-PRON-	PRP$
9936	647	17	characteristics	characteristic	NNS
9936	647	18	.	.	.
9936	648	1	In	in	IN
9936	648	2	color	color	NN
9936	648	3	,	,	,
9936	648	4	butter	butter	NN
9936	648	5	to	to	TO
9936	648	6	be	be	VB
9936	648	7	good	good	JJ
9936	648	8	should	should	MD
9936	648	9	be	be	VB
9936	648	10	an	an	DT
9936	648	11	even	even	RB
9936	648	12	yellow	yellow	JJ
9936	648	13	,	,	,
9936	648	14	neither	neither	CC
9936	648	15	too	too	RB
9936	648	16	pale	pale	JJ
9936	648	17	nor	nor	CC
9936	648	18	too	too	RB
9936	648	19	bright	bright	JJ
9936	648	20	,	,	,
9936	648	21	and	and	CC
9936	648	22	should	should	MD
9936	648	23	contain	contain	VB
9936	648	24	no	no	DT
9936	648	25	streaks	streak	NNS
9936	648	26	.	.	.
9936	649	1	The	the	DT
9936	649	2	light	light	NN
9936	649	3	streaks	streak	VBZ
9936	649	4	that	that	WDT
9936	649	5	are	be	VBP
9936	649	6	sometimes	sometimes	RB
9936	649	7	found	find	VBN
9936	649	8	in	in	IN
9936	649	9	butter	butter	NN
9936	649	10	indicate	indicate	VBP
9936	649	11	insufficient	insufficient	JJ
9936	649	12	working	working	NN
9936	649	13	.	.	.
9936	650	1	As	as	IN
9936	650	2	to	to	IN
9936	650	3	odor	odor	NN
9936	650	4	,	,	,
9936	650	5	butter	butter	NN
9936	650	6	should	should	MD
9936	650	7	be	be	VB
9936	650	8	pleasing	pleasing	JJ
9936	650	9	and	and	CC
9936	650	10	appetizing	appetize	VBG
9936	650	11	,	,	,
9936	650	12	any	any	DT
9936	650	13	foreign	foreign	JJ
9936	650	14	or	or	CC
9936	650	15	strong	strong	JJ
9936	650	16	,	,	,
9936	650	17	disagreeable	disagreeable	JJ
9936	650	18	odor	odor	NN
9936	650	19	being	be	VBG
9936	650	20	extremely	extremely	RB
9936	650	21	objectionable	objectionable	JJ
9936	650	22	.	.	.
9936	651	1	Stale	stale	JJ
9936	651	2	butter	butter	NN
9936	651	3	or	or	CC
9936	651	4	that	that	IN
9936	651	5	which	which	WDT
9936	651	6	is	be	VBZ
9936	651	7	improperly	improperly	RB
9936	651	8	kept	keep	VBN
9936	651	9	develops	develop	VBZ
9936	651	10	an	an	DT
9936	651	11	acid	acid	NN
9936	651	12	called	call	VBN
9936	651	13	_	_	NNP
9936	651	14	butyric	butyric	JJ
9936	651	15	acid	acid	NNP
9936	651	16	_	_	NNP
9936	651	17	,	,	,
9936	651	18	which	which	WDT
9936	651	19	gives	give	VBZ
9936	651	20	a	a	DT
9936	651	21	disagreeable	disagreeable	JJ
9936	651	22	odor	odor	NN
9936	651	23	and	and	CC
9936	651	24	flavor	flavor	NN
9936	651	25	to	to	TO
9936	651	26	butter	butter	NN
9936	651	27	and	and	CC
9936	651	28	often	often	RB
9936	651	29	renders	render	VBZ
9936	651	30	it	-PRON-	PRP
9936	651	31	unfit	unfit	JJ
9936	651	32	for	for	IN
9936	651	33	use	use	NN
9936	651	34	.	.	.
9936	652	1	7	7	LS
9936	652	2	.	.	.
9936	653	1	CARE	care	VB
9936	653	2	OF	of	IN
9936	653	3	BUTTER.--The	butter.--the	JJ
9936	653	4	precautions	precaution	NNS
9936	653	5	that	that	WDT
9936	653	6	the	the	DT
9936	653	7	farmer	farmer	NN
9936	653	8	and	and	CC
9936	653	9	dairyman	dairyman	NN
9936	653	10	are	be	VBP
9936	653	11	called	call	VBN
9936	653	12	on	on	RP
9936	653	13	to	to	TO
9936	653	14	observe	observe	VB
9936	653	15	in	in	IN
9936	653	16	the	the	DT
9936	653	17	making	making	NN
9936	653	18	and	and	CC
9936	653	19	handling	handling	NN
9936	653	20	of	of	IN
9936	653	21	butter	butter	NN
9936	653	22	should	should	MD
9936	653	23	be	be	VB
9936	653	24	continued	continue	VBN
9936	653	25	by	by	IN
9936	653	26	the	the	DT
9936	653	27	housewife	housewife	NN
9936	653	28	after	after	IN
9936	653	29	she	-PRON-	PRP
9936	653	30	purchases	purchase	VBZ
9936	653	31	butter	butter	NN
9936	653	32	for	for	IN
9936	653	33	home	home	NN
9936	653	34	use	use	NN
9936	653	35	.	.	.
9936	654	1	The	the	DT
9936	654	2	chief	chief	JJ
9936	654	3	point	point	NN
9936	654	4	for	for	IN
9936	654	5	her	-PRON-	PRP
9936	654	6	to	to	TO
9936	654	7	remember	remember	VB
9936	654	8	is	be	VBZ
9936	654	9	that	that	DT
9936	654	10	butter	butter	NN
9936	654	11	should	should	MD
9936	654	12	be	be	VB
9936	654	13	kept	keep	VBN
9936	654	14	as	as	RB
9936	654	15	cold	cold	JJ
9936	654	16	as	as	IN
9936	654	17	possible	possible	JJ
9936	654	18	,	,	,
9936	654	19	because	because	IN
9936	654	20	a	a	DT
9936	654	21	low	low	JJ
9936	654	22	temperature	temperature	NN
9936	654	23	prevents	prevent	VBZ
9936	654	24	it	-PRON-	PRP
9936	654	25	from	from	IN
9936	654	26	spoiling	spoil	VBG
9936	654	27	,	,	,
9936	654	28	whereas	whereas	IN
9936	654	29	a	a	DT
9936	654	30	high	high	JJ
9936	654	31	one	one	CD
9936	654	32	causes	cause	VBZ
9936	654	33	it	-PRON-	PRP
9936	654	34	to	to	TO
9936	654	35	become	become	VB
9936	654	36	soft	soft	JJ
9936	654	37	and	and	CC
9936	654	38	less	less	RBR
9936	654	39	appetizing	appetizing	JJ
9936	654	40	.	.	.
9936	655	1	The	the	DT
9936	655	2	most	most	RBS
9936	655	3	satisfactory	satisfactory	JJ
9936	655	4	place	place	NN
9936	655	5	in	in	IN
9936	655	6	which	which	WDT
9936	655	7	to	to	TO
9936	655	8	keep	keep	VB
9936	655	9	butter	butter	NN
9936	655	10	is	be	VBZ
9936	655	11	the	the	DT
9936	655	12	refrigerator	refrigerator	NN
9936	655	13	,	,	,
9936	655	14	where	where	WRB
9936	655	15	it	-PRON-	PRP
9936	655	16	should	should	MD
9936	655	17	be	be	VB
9936	655	18	placed	place	VBN
9936	655	19	in	in	IN
9936	655	20	the	the	DT
9936	655	21	compartment	compartment	NN
9936	655	22	located	locate	VBN
9936	655	23	directly	directly	RB
9936	655	24	under	under	IN
9936	655	25	the	the	DT
9936	655	26	ice	ice	NN
9936	655	27	and	and	CC
9936	655	28	in	in	IN
9936	655	29	which	which	WDT
9936	655	30	the	the	DT
9936	655	31	milk	milk	NN
9936	655	32	is	be	VBZ
9936	655	33	kept	keep	VBN
9936	655	34	,	,	,
9936	655	35	for	for	IN
9936	655	36	here	here	RB
9936	655	37	it	-PRON-	PRP
9936	655	38	will	will	MD
9936	655	39	not	not	RB
9936	655	40	come	come	VB
9936	655	41	in	in	IN
9936	655	42	contact	contact	NN
9936	655	43	with	with	IN
9936	655	44	foods	food	NNS
9936	655	45	that	that	WDT
9936	655	46	might	may	MD
9936	655	47	impart	impart	VB
9936	655	48	their	-PRON-	PRP$
9936	655	49	flavors	flavor	NNS
9936	655	50	to	to	IN
9936	655	51	it	-PRON-	PRP
9936	655	52	.	.	.
9936	656	1	Should	Should	MD
9936	656	2	no	no	DT
9936	656	3	refrigerator	refrigerator	NN
9936	656	4	be	be	VB
9936	656	5	available	available	JJ
9936	656	6	,	,	,
9936	656	7	some	some	DT
9936	656	8	other	other	JJ
9936	656	9	means	mean	NNS
9936	656	10	of	of	IN
9936	656	11	keeping	keep	VBG
9936	656	12	butter	butter	NN
9936	656	13	cold	cold	NN
9936	656	14	must	must	MD
9936	656	15	be	be	VB
9936	656	16	resorted	resort	VBN
9936	656	17	to	to	IN
9936	656	18	,	,	,
9936	656	19	such	such	JJ
9936	656	20	as	as	IN
9936	656	21	a	a	DT
9936	656	22	cool	cool	JJ
9936	656	23	cellar	cellar	NN
9936	656	24	or	or	CC
9936	656	25	basement	basement	NN
9936	656	26	or	or	CC
9936	656	27	a	a	DT
9936	656	28	window	window	NN
9936	656	29	box	box	NN
9936	656	30	.	.	.
9936	657	1	The	the	DT
9936	657	2	way	way	NN
9936	657	3	in	in	IN
9936	657	4	which	which	WDT
9936	657	5	butter	butter	NN
9936	657	6	is	be	VBZ
9936	657	7	bought	buy	VBN
9936	657	8	determines	determine	NNS
9936	657	9	to	to	IN
9936	657	10	a	a	DT
9936	657	11	certain	certain	JJ
9936	657	12	extent	extent	NN
9936	657	13	the	the	DT
9936	657	14	method	method	NN
9936	657	15	of	of	IN
9936	657	16	caring	care	VBG
9936	657	17	for	for	IN
9936	657	18	it	-PRON-	PRP
9936	657	19	.	.	.
9936	658	1	If	if	IN
9936	658	2	it	-PRON-	PRP
9936	658	3	is	be	VBZ
9936	658	4	bought	buy	VBN
9936	658	5	in	in	IN
9936	658	6	paper	paper	NN
9936	658	7	cartons	carton	NNS
9936	658	8	,	,	,
9936	658	9	it	-PRON-	PRP
9936	658	10	should	should	MD
9936	658	11	be	be	VB
9936	658	12	rewrapped	rewrappe	VBN
9936	658	13	and	and	CC
9936	658	14	replaced	replace	VBN
9936	658	15	in	in	IN
9936	658	16	the	the	DT
9936	658	17	carton	carton	NN
9936	658	18	each	each	DT
9936	658	19	time	time	NN
9936	658	20	some	some	DT
9936	658	21	is	be	VBZ
9936	658	22	cut	cut	VBN
9936	658	23	off	off	RP
9936	658	24	for	for	IN
9936	658	25	use	use	NN
9936	658	26	.	.	.
9936	659	1	In	in	IN
9936	659	2	case	case	NN
9936	659	3	it	-PRON-	PRP
9936	659	4	is	be	VBZ
9936	659	5	bought	buy	VBN
9936	659	6	in	in	IN
9936	659	7	bulk	bulk	NN
9936	659	8	,	,	,
9936	659	9	it	-PRON-	PRP
9936	659	10	should	should	MD
9936	659	11	never	never	RB
9936	659	12	be	be	VB
9936	659	13	allowed	allow	VBN
9936	659	14	to	to	TO
9936	659	15	remain	remain	VB
9936	659	16	in	in	IN
9936	659	17	the	the	DT
9936	659	18	wooden	wooden	JJ
9936	659	19	dish	dish	NN
9936	659	20	in	in	IN
9936	659	21	which	which	WDT
9936	659	22	it	-PRON-	PRP
9936	659	23	is	be	VBZ
9936	659	24	often	often	RB
9936	659	25	sold	sell	VBN
9936	659	26	;	;	:
9936	659	27	rather	rather	RB
9936	659	28	,	,	,
9936	659	29	it	-PRON-	PRP
9936	659	30	should	should	MD
9936	659	31	be	be	VB
9936	659	32	put	put	VBN
9936	659	33	into	into	IN
9936	659	34	a	a	DT
9936	659	35	crock	crock	NN
9936	659	36	or	or	CC
9936	659	37	a	a	DT
9936	659	38	jar	jar	NN
9936	659	39	that	that	WDT
9936	659	40	can	can	MD
9936	659	41	be	be	VB
9936	659	42	tightly	tightly	RB
9936	659	43	covered	cover	VBN
9936	659	44	.	.	.
9936	660	1	8	8	LS
9936	660	2	.	.	.
9936	661	1	Attention	attention	NN
9936	661	2	should	should	MD
9936	661	3	also	also	RB
9936	661	4	be	be	VB
9936	661	5	given	give	VBN
9936	661	6	to	to	TO
9936	661	7	butter	butter	NN
9936	661	8	that	that	WDT
9936	661	9	is	be	VBZ
9936	661	10	cut	cut	VBN
9936	661	11	from	from	IN
9936	661	12	the	the	DT
9936	661	13	supply	supply	NN
9936	661	14	for	for	IN
9936	661	15	the	the	DT
9936	661	16	table	table	NN
9936	661	17	or	or	CC
9936	661	18	for	for	IN
9936	661	19	cooking	cook	VBG
9936	661	20	purposes	purpose	NNS
9936	661	21	and	and	CC
9936	661	22	that	that	DT
9936	661	23	is	be	VBZ
9936	661	24	not	not	RB
9936	661	25	entirely	entirely	RB
9936	661	26	used	use	VBN
9936	661	27	.	.	.
9936	662	1	Such	such	JJ
9936	662	2	butter	butter	NN
9936	662	3	should	should	MD
9936	662	4	never	never	RB
9936	662	5	be	be	VB
9936	662	6	returned	return	VBN
9936	662	7	to	to	IN
9936	662	8	the	the	DT
9936	662	9	original	original	JJ
9936	662	10	supply	supply	NN
9936	662	11	,	,	,
9936	662	12	but	but	CC
9936	662	13	should	should	MD
9936	662	14	be	be	VB
9936	662	15	kept	keep	VBN
9936	662	16	in	in	IN
9936	662	17	a	a	DT
9936	662	18	separate	separate	JJ
9936	662	19	receptacle	receptacle	NN
9936	662	20	and	and	CC
9936	662	21	used	use	VBN
9936	662	22	for	for	IN
9936	662	23	cooking	cooking	NN
9936	662	24	.	.	.
9936	663	1	If	if	IN
9936	663	2	it	-PRON-	PRP
9936	663	3	contains	contain	VBZ
9936	663	4	foreign	foreign	JJ
9936	663	5	material	material	NN
9936	663	6	,	,	,
9936	663	7	it	-PRON-	PRP
9936	663	8	can	can	MD
9936	663	9	be	be	VB
9936	663	10	clarified	clarify	VBN
9936	663	11	by	by	IN
9936	663	12	allowing	allow	VBG
9936	663	13	it	-PRON-	PRP
9936	663	14	to	to	TO
9936	663	15	stand	stand	VB
9936	663	16	after	after	IN
9936	663	17	it	-PRON-	PRP
9936	663	18	has	have	VBZ
9936	663	19	melted	melt	VBN
9936	663	20	until	until	IN
9936	663	21	this	this	DT
9936	663	22	has	have	VBZ
9936	663	23	settled	settle	VBN
9936	663	24	and	and	CC
9936	663	25	then	then	RB
9936	663	26	dipping	dip	VBG
9936	663	27	or	or	CC
9936	663	28	pouring	pour	VBG
9936	663	29	the	the	DT
9936	663	30	clear	clear	JJ
9936	663	31	fat	fat	NN
9936	663	32	from	from	IN
9936	663	33	the	the	DT
9936	663	34	top	top	NN
9936	663	35	.	.	.
9936	664	1	Butter	butter	NN
9936	664	2	that	that	WDT
9936	664	3	has	have	VBZ
9936	664	4	become	become	VBN
9936	664	5	rancid	rancid	JJ
9936	664	6	or	or	CC
9936	664	7	has	have	VBZ
9936	664	8	developed	develop	VBN
9936	664	9	a	a	DT
9936	664	10	bad	bad	JJ
9936	664	11	flavor	flavor	NN
9936	664	12	need	nee	MD
9936	664	13	not	not	RB
9936	664	14	be	be	VB
9936	664	15	wasted	waste	VBN
9936	664	16	either	either	RB
9936	664	17	,	,	,
9936	664	18	for	for	IN
9936	664	19	it	-PRON-	PRP
9936	664	20	can	can	MD
9936	664	21	be	be	VB
9936	664	22	made	make	VBN
9936	664	23	ready	ready	JJ
9936	664	24	for	for	IN
9936	664	25	use	use	NN
9936	664	26	in	in	IN
9936	664	27	cooking	cooking	NN
9936	664	28	simply	simply	RB
9936	664	29	by	by	IN
9936	664	30	pouring	pour	VBG
9936	664	31	boiling	boiling	NN
9936	664	32	water	water	NN
9936	664	33	over	over	IN
9936	664	34	it	-PRON-	PRP
9936	664	35	,	,	,
9936	664	36	allowing	allow	VBG
9936	664	37	it	-PRON-	PRP
9936	664	38	to	to	TO
9936	664	39	cool	cool	VB
9936	664	40	,	,	,
9936	664	41	and	and	CC
9936	664	42	then	then	RB
9936	664	43	removing	remove	VBG
9936	664	44	the	the	DT
9936	664	45	layer	layer	NN
9936	664	46	of	of	IN
9936	664	47	fat	fat	NN
9936	664	48	that	that	WDT
9936	664	49	comes	come	VBZ
9936	664	50	to	to	IN
9936	664	51	the	the	DT
9936	664	52	top	top	NN
9936	664	53	.	.	.
9936	665	1	Such	such	JJ
9936	665	2	butter	butter	NN
9936	665	3	,	,	,
9936	665	4	of	of	IN
9936	665	5	course	course	NN
9936	665	6	,	,	,
9936	665	7	can	can	MD
9936	665	8	not	not	RB
9936	665	9	be	be	VB
9936	665	10	used	use	VBN
9936	665	11	for	for	IN
9936	665	12	serving	serve	VBG
9936	665	13	on	on	IN
9936	665	14	the	the	DT
9936	665	15	table	table	NN
9936	665	16	.	.	.
9936	666	1	Still	still	RB
9936	666	2	,	,	,
9936	666	3	consideration	consideration	NN
9936	666	4	on	on	IN
9936	666	5	the	the	DT
9936	666	6	part	part	NN
9936	666	7	of	of	IN
9936	666	8	the	the	DT
9936	666	9	housewife	housewife	NN
9936	666	10	to	to	IN
9936	666	11	just	just	RB
9936	666	12	such	such	JJ
9936	666	13	matters	matter	NNS
9936	666	14	as	as	IN
9936	666	15	these	these	DT
9936	666	16	will	will	MD
9936	666	17	prevent	prevent	VB
9936	666	18	much	much	JJ
9936	666	19	of	of	IN
9936	666	20	the	the	DT
9936	666	21	waste	waste	NN
9936	666	22	that	that	WDT
9936	666	23	prevails	prevail	VBZ
9936	666	24	in	in	IN
9936	666	25	the	the	DT
9936	666	26	household	household	NN
9936	666	27	in	in	IN
9936	666	28	the	the	DT
9936	666	29	use	use	NN
9936	666	30	of	of	IN
9936	666	31	this	this	DT
9936	666	32	food	food	NN
9936	666	33	.	.	.
9936	667	1	9	9	CD
9936	667	2	.	.	.
9936	668	1	COOKING	cook	VBG
9936	668	2	WITH	with	IN
9936	668	3	BUTTER.--While	BUTTER.--While	NNP
9936	668	4	some	some	DT
9936	668	5	housewives	housewife	NNS
9936	668	6	make	make	VBP
9936	668	7	it	-PRON-	PRP
9936	668	8	a	a	DT
9936	668	9	practice	practice	NN
9936	668	10	to	to	TO
9936	668	11	use	use	VB
9936	668	12	butter	butter	NN
9936	668	13	in	in	IN
9936	668	14	cooking	cooking	NN
9936	668	15	of	of	IN
9936	668	16	all	all	DT
9936	668	17	kinds	kind	NNS
9936	668	18	,	,	,
9936	668	19	there	there	EX
9936	668	20	are	be	VBP
9936	668	21	uses	use	NNS
9936	668	22	in	in	IN
9936	668	23	which	which	WDT
9936	668	24	other	other	JJ
9936	668	25	fats	fat	NNS
9936	668	26	are	be	VBP
9936	668	27	preferable	preferable	JJ
9936	668	28	;	;	:
9936	668	29	or	or	CC
9936	668	30	,	,	,
9936	668	31	in	in	IN
9936	668	32	case	case	NN
9936	668	33	butter	butter	NN
9936	668	34	is	be	VBZ
9936	668	35	desired	desire	VBN
9936	668	36	,	,	,
9936	668	37	there	there	EX
9936	668	38	are	be	VBP
9936	668	39	certain	certain	JJ
9936	668	40	points	point	NNS
9936	668	41	to	to	TO
9936	668	42	be	be	VB
9936	668	43	observed	observe	VBN
9936	668	44	in	in	IN
9936	668	45	its	-PRON-	PRP$
9936	668	46	use	use	NN
9936	668	47	.	.	.
9936	669	1	For	for	IN
9936	669	2	instance	instance	NN
9936	669	3	,	,	,
9936	669	4	butter	butter	NN
9936	669	5	is	be	VBZ
9936	669	6	rendered	render	VBN
9936	669	7	less	less	RBR
9936	669	8	digestible	digestible	JJ
9936	669	9	by	by	IN
9936	669	10	cooking	cook	VBG
9936	669	11	it	-PRON-	PRP
9936	669	12	at	at	IN
9936	669	13	a	a	DT
9936	669	14	high	high	JJ
9936	669	15	temperature	temperature	NN
9936	669	16	,	,	,
9936	669	17	as	as	IN
9936	669	18	in	in	IN
9936	669	19	frying	frying	NN
9936	669	20	or	or	CC
9936	669	21	sautÃ	sautÃ	NNP
9936	669	22	©	©	NNP
9936	669	23	ing	ing	NN
9936	669	24	;	;	:
9936	669	25	also	also	RB
9936	669	26	,	,	,
9936	669	27	it	-PRON-	PRP
9936	669	28	can	can	MD
9936	669	29	not	not	RB
9936	669	30	be	be	VB
9936	669	31	used	use	VBN
9936	669	32	to	to	IN
9936	669	33	any	any	DT
9936	669	34	extent	extent	NN
9936	669	35	for	for	IN
9936	669	36	the	the	DT
9936	669	37	frying	frying	NN
9936	669	38	of	of	IN
9936	669	39	foods	food	NNS
9936	669	40	,	,	,
9936	669	41	as	as	IN
9936	669	42	it	-PRON-	PRP
9936	669	43	burns	burn	VBZ
9936	669	44	very	very	RB
9936	669	45	readily	readily	RB
9936	669	46	.	.	.
9936	670	1	If	if	IN
9936	670	2	it	-PRON-	PRP
9936	670	3	is	be	VBZ
9936	670	4	used	use	VBN
9936	670	5	for	for	IN
9936	670	6	sautÃ	sautÃ	NNP
9936	670	7	©	©	NNP
9936	670	8	ing	ing	NNP
9936	670	9	,	,	,
9936	670	10	the	the	DT
9936	670	11	dish	dish	NN
9936	670	12	is	be	VBZ
9936	670	13	made	make	VBN
9936	670	14	much	much	RB
9936	670	15	more	more	RBR
9936	670	16	expensive	expensive	JJ
9936	670	17	than	than	IN
9936	670	18	is	be	VBZ
9936	670	19	necessary	necessary	JJ
9936	670	20	,	,	,
9936	670	21	so	so	IN
9936	670	22	that	that	IN
9936	670	23	in	in	IN
9936	670	24	most	most	JJS
9936	670	25	cases	case	NNS
9936	670	26	a	a	DT
9936	670	27	cheaper	cheap	JJR
9936	670	28	fat	fat	NN
9936	670	29	should	should	MD
9936	670	30	be	be	VB
9936	670	31	employed	employ	VBN
9936	670	32	for	for	IN
9936	670	33	this	this	DT
9936	670	34	purpose	purpose	NN
9936	670	35	.	.	.
9936	671	1	In	in	IN
9936	671	2	addition	addition	NN
9936	671	3	,	,	,
9936	671	4	a	a	DT
9936	671	5	point	point	NN
9936	671	6	to	to	TO
9936	671	7	remember	remember	VB
9936	671	8	is	be	VBZ
9936	671	9	that	that	IN
9936	671	10	this	this	DT
9936	671	11	fat	fat	NN
9936	671	12	should	should	MD
9936	671	13	not	not	RB
9936	671	14	be	be	VB
9936	671	15	used	use	VBN
9936	671	16	to	to	TO
9936	671	17	grease	grease	VB
9936	671	18	the	the	DT
9936	671	19	pans	pan	NNS
9936	671	20	in	in	IN
9936	671	21	which	which	WDT
9936	671	22	cakes	cake	NNS
9936	671	23	and	and	CC
9936	671	24	hot	hot	JJ
9936	671	25	breads	bread	NNS
9936	671	26	are	be	VBP
9936	671	27	baked	bake	VBN
9936	671	28	unless	unless	IN
9936	671	29	it	-PRON-	PRP
9936	671	30	is	be	VBZ
9936	671	31	first	first	RB
9936	671	32	melted	melt	VBN
9936	671	33	,	,	,
9936	671	34	because	because	IN
9936	671	35	the	the	DT
9936	671	36	milk	milk	NN
9936	671	37	contained	contain	VBN
9936	671	38	in	in	IN
9936	671	39	the	the	DT
9936	671	40	butter	butter	NN
9936	671	41	burns	burn	NNS
9936	671	42	easily	easily	RB
9936	671	43	;	;	:
9936	671	44	after	after	IN
9936	671	45	it	-PRON-	PRP
9936	671	46	is	be	VBZ
9936	671	47	melted	melt	VBN
9936	671	48	,	,	,
9936	671	49	only	only	RB
9936	671	50	the	the	DT
9936	671	51	top	top	JJ
9936	671	52	fat	fat	NN
9936	671	53	should	should	MD
9936	671	54	be	be	VB
9936	671	55	used	use	VBN
9936	671	56	.	.	.
9936	672	1	When	when	WRB
9936	672	2	butter	butter	NN
9936	672	3	is	be	VBZ
9936	672	4	desired	desire	VBN
9936	672	5	for	for	IN
9936	672	6	very	very	RB
9936	672	7	rich	rich	JJ
9936	672	8	cakes	cake	NNS
9936	672	9	and	and	CC
9936	672	10	for	for	IN
9936	672	11	pastry	pastry	NN
9936	672	12	,	,	,
9936	672	13	it	-PRON-	PRP
9936	672	14	is	be	VBZ
9936	672	15	usually	usually	RB
9936	672	16	washed	wash	VBN
9936	672	17	in	in	IN
9936	672	18	cold	cold	JJ
9936	672	19	water	water	NN
9936	672	20	to	to	TO
9936	672	21	remove	remove	VB
9936	672	22	the	the	DT
9936	672	23	milk	milk	NN
9936	672	24	.	.	.
9936	673	1	To	to	TO
9936	673	2	neutralize	neutralize	VB
9936	673	3	the	the	DT
9936	673	4	sour	sour	JJ
9936	673	5	milk	milk	NN
9936	673	6	contained	contain	VBN
9936	673	7	in	in	IN
9936	673	8	butter	butter	NN
9936	673	9	that	that	WDT
9936	673	10	is	be	VBZ
9936	673	11	used	use	VBN
9936	673	12	for	for	IN
9936	673	13	baking	baking	NN
9936	673	14	purposes	purpose	NNS
9936	673	15	,	,	,
9936	673	16	a	a	DT
9936	673	17	little	little	JJ
9936	673	18	soda	soda	NN
9936	673	19	is	be	VBZ
9936	673	20	sometimes	sometimes	RB
9936	673	21	employed	employ	VBN
9936	673	22	.	.	.
9936	674	1	Further	further	JJ
9936	674	2	economy	economy	NN
9936	674	3	can	can	MD
9936	674	4	be	be	VB
9936	674	5	exercised	exercise	VBN
9936	674	6	in	in	IN
9936	674	7	the	the	DT
9936	674	8	use	use	NN
9936	674	9	of	of	IN
9936	674	10	butter	butter	NN
9936	674	11	if	if	IN
9936	674	12	a	a	DT
9936	674	13	little	little	JJ
9936	674	14	thought	thought	NN
9936	674	15	is	be	VBZ
9936	674	16	given	give	VBN
9936	674	17	to	to	IN
9936	674	18	the	the	DT
9936	674	19	matter	matter	NN
9936	674	20	.	.	.
9936	675	1	For	for	IN
9936	675	2	instance	instance	NN
9936	675	3	,	,	,
9936	675	4	when	when	WRB
9936	675	5	butter	butter	NN
9936	675	6	is	be	VBZ
9936	675	7	melted	melt	VBN
9936	675	8	and	and	CC
9936	675	9	poured	pour	VBN
9936	675	10	over	over	RP
9936	675	11	meat	meat	NN
9936	675	12	or	or	CC
9936	675	13	fish	fish	NN
9936	675	14	that	that	WDT
9936	675	15	has	have	VBZ
9936	675	16	been	be	VBN
9936	675	17	broiled	broil	VBN
9936	675	18	or	or	CC
9936	675	19	over	over	IN
9936	675	20	vegetables	vegetable	NNS
9936	675	21	that	that	WDT
9936	675	22	have	have	VBP
9936	675	23	been	be	VBN
9936	675	24	cooked	cook	VBN
9936	675	25	in	in	IN
9936	675	26	a	a	DT
9936	675	27	plain	plain	JJ
9936	675	28	way	way	NN
9936	675	29	,	,	,
9936	675	30	much	much	JJ
9936	675	31	of	of	IN
9936	675	32	it	-PRON-	PRP
9936	675	33	usually	usually	RB
9936	675	34	remains	remain	VBZ
9936	675	35	in	in	IN
9936	675	36	the	the	DT
9936	675	37	dish	dish	NN
9936	675	38	and	and	CC
9936	675	39	is	be	VBZ
9936	675	40	wasted	waste	VBN
9936	675	41	.	.	.
9936	676	1	Such	such	JJ
9936	676	2	butter	butter	NN
9936	676	3	can	can	MD
9936	676	4	be	be	VB
9936	676	5	utilized	utilize	VBN
9936	676	6	again	again	RB
9936	676	7	.	.	.
9936	677	1	Since	since	IN
9936	677	2	butter	butter	NN
9936	677	3	undergoes	undergo	VBZ
9936	677	4	a	a	DT
9936	677	5	change	change	NN
9936	677	6	when	when	WRB
9936	677	7	it	-PRON-	PRP
9936	677	8	is	be	VBZ
9936	677	9	cooked	cook	VBN
9936	677	10	,	,	,
9936	677	11	it	-PRON-	PRP
9936	677	12	should	should	MD
9936	677	13	be	be	VB
9936	677	14	mixed	mix	VBN
9936	677	15	with	with	IN
9936	677	16	cooked	cook	VBN
9936	677	17	foods	food	NNS
9936	677	18	to	to	TO
9936	677	19	flavor	flavor	VB
9936	677	20	them	-PRON-	PRP
9936	677	21	,	,	,
9936	677	22	rather	rather	RB
9936	677	23	than	than	IN
9936	677	24	be	be	VB
9936	677	25	subjected	subject	VBN
9936	677	26	to	to	IN
9936	677	27	the	the	DT
9936	677	28	temperature	temperature	NN
9936	677	29	necessary	necessary	JJ
9936	677	30	for	for	IN
9936	677	31	cooking	cooking	NN
9936	677	32	.	.	.
9936	678	1	When	when	WRB
9936	678	2	butter	butter	NN
9936	678	3	is	be	VBZ
9936	678	4	used	use	VBN
9936	678	5	for	for	IN
9936	678	6	spreading	spread	VBG
9936	678	7	sandwiches	sandwich	NNS
9936	678	8	,	,	,
9936	678	9	it	-PRON-	PRP
9936	678	10	usually	usually	RB
9936	678	11	will	will	MD
9936	678	12	be	be	VB
9936	678	13	found	find	VBN
9936	678	14	advisable	advisable	JJ
9936	678	15	to	to	TO
9936	678	16	soften	soften	VB
9936	678	17	the	the	DT
9936	678	18	butter	butter	NN
9936	678	19	by	by	IN
9936	678	20	creaming	cream	VBG
9936	678	21	it	-PRON-	PRP
9936	678	22	with	with	IN
9936	678	23	a	a	DT
9936	678	24	spoon	spoon	NN
9936	678	25	,	,	,
9936	678	26	but	but	CC
9936	678	27	it	-PRON-	PRP
9936	678	28	should	should	MD
9936	678	29	never	never	RB
9936	678	30	be	be	VB
9936	678	31	melted	melt	VBN
9936	678	32	for	for	IN
9936	678	33	this	this	DT
9936	678	34	purpose	purpose	NN
9936	678	35	.	.	.
9936	679	1	10	10	CD
9936	679	2	.	.	.
9936	680	1	SERVING	serve	VBG
9936	680	2	BUTTER.--When	butter.--when	IN
9936	680	3	butter	butter	NN
9936	680	4	is	be	VBZ
9936	680	5	used	use	VBN
9936	680	6	for	for	IN
9936	680	7	the	the	DT
9936	680	8	table	table	NN
9936	680	9	,	,	,
9936	680	10	some	some	DT
9936	680	11	consideration	consideration	NN
9936	680	12	must	must	MD
9936	680	13	be	be	VB
9936	680	14	given	give	VBN
9936	680	15	to	to	IN
9936	680	16	the	the	DT
9936	680	17	serving	serving	NN
9936	680	18	of	of	IN
9936	680	19	it	-PRON-	PRP
9936	680	20	.	.	.
9936	681	1	Probably	probably	RB
9936	681	2	the	the	DT
9936	681	3	most	most	RBS
9936	681	4	usual	usual	JJ
9936	681	5	way	way	NN
9936	681	6	of	of	IN
9936	681	7	serving	serve	VBG
9936	681	8	butter	butter	NN
9936	681	9	is	be	VBZ
9936	681	10	to	to	TO
9936	681	11	place	place	VB
9936	681	12	a	a	DT
9936	681	13	slice	slice	NN
9936	681	14	of	of	IN
9936	681	15	it	-PRON-	PRP
9936	681	16	on	on	IN
9936	681	17	a	a	DT
9936	681	18	plate	plate	NN
9936	681	19	and	and	CC
9936	681	20	then	then	RB
9936	681	21	pass	pass	VB
9936	681	22	the	the	DT
9936	681	23	plate	plate	NN
9936	681	24	with	with	IN
9936	681	25	a	a	DT
9936	681	26	knife	knife	NN
9936	681	27	to	to	IN
9936	681	28	each	each	DT
9936	681	29	person	person	NN
9936	681	30	at	at	IN
9936	681	31	the	the	DT
9936	681	32	table	table	NN
9936	681	33	.	.	.
9936	682	1	The	the	DT
9936	682	2	advantage	advantage	NN
9936	682	3	of	of	IN
9936	682	4	this	this	DT
9936	682	5	method	method	NN
9936	682	6	is	be	VBZ
9936	682	7	that	that	IN
9936	682	8	each	each	DT
9936	682	9	person	person	NN
9936	682	10	can	can	MD
9936	682	11	take	take	VB
9936	682	12	the	the	DT
9936	682	13	amount	amount	NN
9936	682	14	desired	desire	VBN
9936	682	15	and	and	CC
9936	682	16	thus	thus	RB
9936	682	17	prevent	prevent	VB
9936	682	18	waste	waste	NN
9936	682	19	.	.	.
9936	683	1	However	however	RB
9936	683	2	,	,	,
9936	683	3	a	a	DT
9936	683	4	still	still	RB
9936	683	5	more	more	RBR
9936	683	6	desirable	desirable	JJ
9936	683	7	way	way	NN
9936	683	8	of	of	IN
9936	683	9	serving	serve	VBG
9936	683	10	butter	butter	NN
9936	683	11	that	that	WDT
9936	683	12	is	be	VBZ
9936	683	13	to	to	TO
9936	683	14	be	be	VB
9936	683	15	passed	pass	VBN
9936	683	16	is	be	VBZ
9936	683	17	to	to	TO
9936	683	18	cut	cut	VB
9936	683	19	it	-PRON-	PRP
9936	683	20	into	into	IN
9936	683	21	small	small	JJ
9936	683	22	cubes	cube	NNS
9936	683	23	or	or	CC
9936	683	24	squares	square	NNS
9936	683	25	or	or	CC
9936	683	26	to	to	TO
9936	683	27	shape	shape	VB
9936	683	28	it	-PRON-	PRP
9936	683	29	into	into	IN
9936	683	30	small	small	JJ
9936	683	31	balls	ball	NNS
9936	683	32	and	and	CC
9936	683	33	then	then	RB
9936	683	34	serve	serve	VB
9936	683	35	it	-PRON-	PRP
9936	683	36	with	with	IN
9936	683	37	a	a	DT
9936	683	38	fork	fork	NN
9936	683	39	or	or	CC
9936	683	40	a	a	DT
9936	683	41	butter	butter	NN
9936	683	42	knife	knife	NN
9936	683	43	.	.	.
9936	684	1	To	to	TO
9936	684	2	prevent	prevent	VB
9936	684	3	the	the	DT
9936	684	4	pieces	piece	NNS
9936	684	5	or	or	CC
9936	684	6	balls	ball	NNS
9936	684	7	of	of	IN
9936	684	8	butter	butter	NN
9936	684	9	from	from	IN
9936	684	10	melting	melt	VBG
9936	684	11	in	in	IN
9936	684	12	warm	warm	JJ
9936	684	13	weather	weather	NN
9936	684	14	,	,	,
9936	684	15	cracked	crack	VBD
9936	684	16	ice	ice	NN
9936	684	17	may	may	MD
9936	684	18	be	be	VB
9936	684	19	placed	place	VBN
9936	684	20	on	on	IN
9936	684	21	the	the	DT
9936	684	22	butter	butter	NN
9936	684	23	dish	dish	NN
9936	684	24	with	with	IN
9936	684	25	them	-PRON-	PRP
9936	684	26	.	.	.
9936	685	1	Butter	butter	NN
9936	685	2	cut	cut	VBD
9936	685	3	into	into	IN
9936	685	4	cubes	cube	NNS
9936	685	5	or	or	CC
9936	685	6	squares	square	NNS
9936	685	7	may	may	MD
9936	685	8	also	also	RB
9936	685	9	be	be	VB
9936	685	10	served	serve	VBN
9936	685	11	on	on	IN
9936	685	12	an	an	DT
9936	685	13	individual	individual	JJ
9936	685	14	butter	butter	NN
9936	685	15	dish	dish	NN
9936	685	16	or	or	CC
9936	685	17	an	an	DT
9936	685	18	individual	individual	JJ
9936	685	19	bread	bread	NN
9936	685	20	-	-	HYPH
9936	685	21	and	and	CC
9936	685	22	-	-	HYPH
9936	685	23	butter	butter	NN
9936	685	24	plate	plate	NN
9936	685	25	placed	place	VBN
9936	685	26	at	at	IN
9936	685	27	each	each	DT
9936	685	28	person	person	NN
9936	685	29	's	's	POS
9936	685	30	place	place	NN
9936	685	31	before	before	IN
9936	685	32	the	the	DT
9936	685	33	meal	meal	NN
9936	685	34	is	be	VBZ
9936	685	35	served	serve	VBN
9936	685	36	.	.	.
9936	686	1	Whichever	whichever	WDT
9936	686	2	plan	plan	NN
9936	686	3	is	be	VBZ
9936	686	4	adopted	adopt	VBN
9936	686	5	,	,	,
9936	686	6	any	any	DT
9936	686	7	fragments	fragment	NNS
9936	686	8	of	of	IN
9936	686	9	butter	butter	NN
9936	686	10	that	that	WDT
9936	686	11	remain	remain	VBP
9936	686	12	on	on	IN
9936	686	13	the	the	DT
9936	686	14	plates	plate	NNS
9936	686	15	after	after	IN
9936	686	16	a	a	DT
9936	686	17	meal	meal	NN
9936	686	18	should	should	MD
9936	686	19	be	be	VB
9936	686	20	gathered	gather	VBN
9936	686	21	up	up	RP
9936	686	22	and	and	CC
9936	686	23	used	use	VBN
9936	686	24	for	for	IN
9936	686	25	cooking	cooking	NN
9936	686	26	purposes	purpose	NNS
9936	686	27	.	.	.
9936	687	1	[	[	-LRB-
9936	687	2	Illustration	illustration	NN
9936	687	3	:	:	:
9936	687	4	FIG	FIG	NNP
9936	687	5	1	1	CD
9936	687	6	]	]	-RRB-
9936	687	7	11	11	CD
9936	687	8	.	.	.
9936	688	1	Butter	butter	NN
9936	688	2	that	that	WDT
9936	688	3	comes	come	VBZ
9936	688	4	in	in	IN
9936	688	5	pound	pound	NN
9936	688	6	prints	print	NNS
9936	688	7	lends	lend	VBZ
9936	688	8	itself	-PRON-	PRP
9936	688	9	readily	readily	RB
9936	688	10	to	to	IN
9936	688	11	the	the	DT
9936	688	12	cutting	cutting	NN
9936	688	13	of	of	IN
9936	688	14	small	small	JJ
9936	688	15	cubes	cube	NNS
9936	688	16	or	or	CC
9936	688	17	squares	square	NNS
9936	688	18	for	for	IN
9936	688	19	serving	serve	VBG
9936	688	20	.	.	.
9936	689	1	Such	such	JJ
9936	689	2	butter	butter	NN
9936	689	3	may	may	MD
9936	689	4	be	be	VB
9936	689	5	cut	cut	VBN
9936	689	6	by	by	IN
9936	689	7	drawing	draw	VBG
9936	689	8	a	a	DT
9936	689	9	string	string	NN
9936	689	10	through	through	IN
9936	689	11	the	the	DT
9936	689	12	print	print	NN
9936	689	13	or	or	CC
9936	689	14	by	by	IN
9936	689	15	using	use	VBG
9936	689	16	a	a	DT
9936	689	17	knife	knife	NN
9936	689	18	whose	whose	WP$
9936	689	19	cutting	cut	VBG
9936	689	20	edge	edge	NN
9936	689	21	is	be	VBZ
9936	689	22	covered	cover	VBN
9936	689	23	with	with	IN
9936	689	24	paper	paper	NN
9936	689	25	,	,	,
9936	689	26	a	a	DT
9936	689	27	small	small	JJ
9936	689	28	piece	piece	NN
9936	689	29	of	of	IN
9936	689	30	the	the	DT
9936	689	31	oiled	oiled	JJ
9936	689	32	paper	paper	NN
9936	689	33	such	such	JJ
9936	689	34	as	as	IN
9936	689	35	that	that	DT
9936	689	36	in	in	IN
9936	689	37	which	which	WDT
9936	689	38	the	the	DT
9936	689	39	butter	butter	NN
9936	689	40	is	be	VBZ
9936	689	41	wrapped	wrap	VBN
9936	689	42	answering	answer	VBG
9936	689	43	very	very	RB
9936	689	44	well	well	RB
9936	689	45	for	for	IN
9936	689	46	this	this	DT
9936	689	47	purpose	purpose	NN
9936	689	48	.	.	.
9936	690	1	If	if	IN
9936	690	2	butter	butter	NN
9936	690	3	balls	ball	NNS
9936	690	4	are	be	VBP
9936	690	5	desired	desire	VBN
9936	690	6	for	for	IN
9936	690	7	serving	serve	VBG
9936	690	8	,	,	,
9936	690	9	they	-PRON-	PRP
9936	690	10	may	may	MD
9936	690	11	be	be	VB
9936	690	12	rolled	roll	VBN
9936	690	13	with	with	IN
9936	690	14	butter	butter	NN
9936	690	15	paddles	paddle	NNS
9936	690	16	in	in	IN
9936	690	17	the	the	DT
9936	690	18	manner	manner	NN
9936	690	19	shown	show	VBN
9936	690	20	in	in	IN
9936	690	21	Fig	Fig	NNP
9936	690	22	.	.	.
9936	691	1	1	1	LS
9936	691	2	.	.	.
9936	692	1	To	to	TO
9936	692	2	make	make	VB
9936	692	3	butter	butter	NN
9936	692	4	balls	ball	NNS
9936	692	5	,	,	,
9936	692	6	put	put	VB
9936	692	7	wads	wad	NNS
9936	692	8	of	of	IN
9936	692	9	the	the	DT
9936	692	10	butter	butter	NN
9936	692	11	to	to	TO
9936	692	12	be	be	VB
9936	692	13	used	use	VBN
9936	692	14	into	into	IN
9936	692	15	ice	ice	NN
9936	692	16	water	water	NN
9936	692	17	so	so	IN
9936	692	18	as	as	IN
9936	692	19	to	to	TO
9936	692	20	make	make	VB
9936	692	21	them	-PRON-	PRP
9936	692	22	hard	hard	JJ
9936	692	23	.	.	.
9936	693	1	Then	then	RB
9936	693	2	place	place	VB
9936	693	3	each	each	DT
9936	693	4	wad	wad	NN
9936	693	5	between	between	IN
9936	693	6	the	the	DT
9936	693	7	paddles	paddle	NNS
9936	693	8	,	,	,
9936	693	9	as	as	IN
9936	693	10	shown	show	VBN
9936	693	11	,	,	,
9936	693	12	and	and	CC
9936	693	13	give	give	VB
9936	693	14	the	the	DT
9936	693	15	paddles	paddle	NNS
9936	693	16	a	a	DT
9936	693	17	circular	circular	JJ
9936	693	18	motion	motion	NN
9936	693	19	.	.	.
9936	694	1	After	after	IN
9936	694	2	a	a	DT
9936	694	3	little	little	JJ
9936	694	4	practice	practice	NN
9936	694	5	,	,	,
9936	694	6	it	-PRON-	PRP
9936	694	7	will	will	MD
9936	694	8	be	be	VB
9936	694	9	a	a	DT
9936	694	10	simple	simple	JJ
9936	694	11	matter	matter	NN
9936	694	12	to	to	TO
9936	694	13	make	make	VB
9936	694	14	butter	butter	NN
9936	694	15	balls	ball	NNS
9936	694	16	that	that	WDT
9936	694	17	will	will	MD
9936	694	18	add	add	VB
9936	694	19	to	to	IN
9936	694	20	the	the	DT
9936	694	21	attractiveness	attractiveness	NN
9936	694	22	of	of	IN
9936	694	23	any	any	DT
9936	694	24	meal	meal	NN
9936	694	25	.	.	.
9936	695	1	Paddles	paddle	NNS
9936	695	2	made	make	VBD
9936	695	3	especially	especially	RB
9936	695	4	for	for	IN
9936	695	5	this	this	DT
9936	695	6	purpose	purpose	NN
9936	695	7	can	can	MD
9936	695	8	be	be	VB
9936	695	9	purchased	purchase	VBN
9936	695	10	in	in	IN
9936	695	11	all	all	DT
9936	695	12	stores	store	NNS
9936	695	13	that	that	WDT
9936	695	14	sell	sell	VBP
9936	695	15	kitchen	kitchen	NN
9936	695	16	utensils	utensil	NNS
9936	695	17	.	.	.
9936	696	1	[	[	-LRB-
9936	696	2	Illustration	illustration	NN
9936	696	3	:	:	:
9936	696	4	FIG	FIG	NNP
9936	696	5	.	.	.
9936	697	1	2	2	LS
9936	697	2	]	]	-RRB-
9936	697	3	12	12	CD
9936	697	4	.	.	.
9936	698	1	Sometimes	sometimes	RB
9936	698	2	,	,	,
9936	698	3	for	for	IN
9936	698	4	practical	practical	JJ
9936	698	5	purposes	purpose	NNS
9936	698	6	,	,	,
9936	698	7	it	-PRON-	PRP
9936	698	8	is	be	VBZ
9936	698	9	desired	desire	VBN
9936	698	10	to	to	TO
9936	698	11	know	know	VB
9936	698	12	the	the	DT
9936	698	13	quantity	quantity	NN
9936	698	14	of	of	IN
9936	698	15	butter	butter	NN
9936	698	16	that	that	WDT
9936	698	17	is	be	VBZ
9936	698	18	served	serve	VBN
9936	698	19	to	to	IN
9936	698	20	each	each	DT
9936	698	21	person	person	NN
9936	698	22	.	.	.
9936	699	1	In	in	IN
9936	699	2	the	the	DT
9936	699	3	case	case	NN
9936	699	4	of	of	IN
9936	699	5	print	print	NN
9936	699	6	butter	butter	NN
9936	699	7	,	,	,
9936	699	8	this	this	DT
9936	699	9	is	be	VBZ
9936	699	10	a	a	DT
9936	699	11	simple	simple	JJ
9936	699	12	matter	matter	NN
9936	699	13	to	to	TO
9936	699	14	determine	determine	VB
9936	699	15	.	.	.
9936	700	1	As	as	IN
9936	700	2	shown	show	VBN
9936	700	3	in	in	IN
9936	700	4	Fig	Fig	NNP
9936	700	5	.	.	.
9936	701	1	2	2	CD
9936	701	2	,	,	,
9936	701	3	first	first	RB
9936	701	4	mark	mark	VB
9936	701	5	the	the	DT
9936	701	6	pound	pound	NN
9936	701	7	print	print	NN
9936	701	8	in	in	IN
9936	701	9	the	the	DT
9936	701	10	center	center	NN
9936	701	11	in	in	IN
9936	701	12	order	order	NN
9936	701	13	to	to	TO
9936	701	14	divide	divide	VB
9936	701	15	it	-PRON-	PRP
9936	701	16	in	in	IN
9936	701	17	half	half	DT
9936	701	18	;	;	:
9936	701	19	after	after	IN
9936	701	20	cutting	cut	VBG
9936	701	21	it	-PRON-	PRP
9936	701	22	into	into	IN
9936	701	23	two	two	CD
9936	701	24	pieces	piece	NNS
9936	701	25	,	,	,
9936	701	26	cut	cut	VB
9936	701	27	each	each	DT
9936	701	28	half	half	NN
9936	701	29	into	into	IN
9936	701	30	two	two	CD
9936	701	31	,	,	,
9936	701	32	and	and	CC
9936	701	33	finally	finally	RB
9936	701	34	each	each	DT
9936	701	35	fourth	fourth	JJ
9936	701	36	into	into	IN
9936	701	37	two	two	CD
9936	701	38	.	.	.
9936	702	1	With	with	IN
9936	702	2	the	the	DT
9936	702	3	pound	pound	NN
9936	702	4	print	print	NN
9936	702	5	cut	cut	VBN
9936	702	6	into	into	IN
9936	702	7	eight	eight	CD
9936	702	8	pieces	piece	NNS
9936	702	9	,	,	,
9936	702	10	divide	divide	VB
9936	702	11	and	and	CC
9936	702	12	cut	cut	VB
9936	702	13	each	each	DT
9936	702	14	eighth	eighth	JJ
9936	702	15	into	into	IN
9936	702	16	four	four	CD
9936	702	17	pieces	piece	NNS
9936	702	18	.	.	.
9936	703	1	As	as	IN
9936	703	2	there	there	EX
9936	703	3	will	will	MD
9936	703	4	be	be	VB
9936	703	5	thirty	thirty	CD
9936	703	6	-	-	HYPH
9936	703	7	two	two	CD
9936	703	8	small	small	JJ
9936	703	9	pieces	piece	NNS
9936	703	10	,	,	,
9936	703	11	each	each	DT
9936	703	12	one	one	NN
9936	703	13	will	will	MD
9936	703	14	represent	represent	VB
9936	703	15	one	one	CD
9936	703	16	thirty	thirty	CD
9936	703	17	-	-	HYPH
9936	703	18	second	second	NN
9936	703	19	of	of	IN
9936	703	20	a	a	DT
9936	703	21	pound	pound	NN
9936	703	22	,	,	,
9936	703	23	or	or	CC
9936	703	24	1/2	1/2	CD
9936	703	25	ounce	ounce	NN
9936	703	26	.	.	.
9936	704	1	BUTTER	BUTTER	NNP
9936	704	2	SUBSTITUTES	SUBSTITUTES	NNP
9936	704	3	13	13	CD
9936	704	4	.	.	.
9936	705	1	In	in	IN
9936	705	2	about	about	IN
9936	705	3	the	the	DT
9936	705	4	year	year	NN
9936	705	5	1870	1870	CD
9936	705	6	,	,	,
9936	705	7	through	through	IN
9936	705	8	a	a	DT
9936	705	9	desire	desire	NN
9936	705	10	to	to	TO
9936	705	11	procure	procure	VB
9936	705	12	a	a	DT
9936	705	13	cheaper	cheap	JJR
9936	705	14	article	article	NN
9936	705	15	than	than	IN
9936	705	16	butter	butter	NN
9936	705	17	for	for	IN
9936	705	18	the	the	DT
9936	705	19	poorer	poor	JJR
9936	705	20	classes	class	NNS
9936	705	21	of	of	IN
9936	705	22	France	France	NNP
9936	705	23	,	,	,
9936	705	24	came	come	VBD
9936	705	25	the	the	DT
9936	705	26	manufacture	manufacture	NN
9936	705	27	of	of	IN
9936	705	28	the	the	DT
9936	705	29	first	first	JJ
9936	705	30	substitute	substitute	NN
9936	705	31	for	for	IN
9936	705	32	butter	butter	NN
9936	705	33	.	.	.
9936	706	1	Since	since	IN
9936	706	2	that	that	DT
9936	706	3	time	time	NN
9936	706	4	the	the	DT
9936	706	5	use	use	NN
9936	706	6	of	of	IN
9936	706	7	butter	butter	NN
9936	706	8	substitutes	substitute	NNS
9936	706	9	has	have	VBZ
9936	706	10	gradually	gradually	RB
9936	706	11	increased	increase	VBN
9936	706	12	,	,	,
9936	706	13	until	until	IN
9936	706	14	at	at	IN
9936	706	15	the	the	DT
9936	706	16	present	present	JJ
9936	706	17	time	time	NN
9936	706	18	millions	million	NNS
9936	706	19	of	of	IN
9936	706	20	pounds	pound	NNS
9936	706	21	are	be	VBP
9936	706	22	consumed	consume	VBN
9936	706	23	every	every	DT
9936	706	24	year	year	NN
9936	706	25	.	.	.
9936	707	1	A	a	DT
9936	707	2	certain	certain	JJ
9936	707	3	amount	amount	NN
9936	707	4	of	of	IN
9936	707	5	prejudice	prejudice	NN
9936	707	6	against	against	IN
9936	707	7	their	-PRON-	PRP$
9936	707	8	use	use	NN
9936	707	9	exists	exist	VBZ
9936	707	10	,	,	,
9936	707	11	but	but	CC
9936	707	12	much	much	JJ
9936	707	13	of	of	IN
9936	707	14	this	this	DT
9936	707	15	is	be	VBZ
9936	707	16	unnecessary	unnecessary	JJ
9936	707	17	for	for	IN
9936	707	18	they	-PRON-	PRP
9936	707	19	are	be	VBP
9936	707	20	less	less	RBR
9936	707	21	likely	likely	JJ
9936	707	22	to	to	TO
9936	707	23	be	be	VB
9936	707	24	contaminated	contaminate	VBN
9936	707	25	with	with	IN
9936	707	26	harmful	harmful	JJ
9936	707	27	bacteria	bacteria	NNS
9936	707	28	than	than	IN
9936	707	29	the	the	DT
9936	707	30	poorer	poor	JJR
9936	707	31	qualities	quality	NNS
9936	707	32	of	of	IN
9936	707	33	butter	butter	NN
9936	707	34	.	.	.
9936	708	1	Then	then	RB
9936	708	2	,	,	,
9936	708	3	too	too	RB
9936	708	4	,	,	,
9936	708	5	they	-PRON-	PRP
9936	708	6	do	do	VBP
9936	708	7	not	not	RB
9936	708	8	spoil	spoil	VB
9936	708	9	so	so	RB
9936	708	10	readily	readily	RB
9936	708	11	,	,	,
9936	708	12	and	and	CC
9936	708	13	for	for	IN
9936	708	14	this	this	DT
9936	708	15	reason	reason	NN
9936	708	16	they	-PRON-	PRP
9936	708	17	can	can	MD
9936	708	18	be	be	VB
9936	708	19	handled	handle	VBN
9936	708	20	with	with	IN
9936	708	21	greater	great	JJR
9936	708	22	convenience	convenience	NN
9936	708	23	than	than	IN
9936	708	24	butter	butter	NN
9936	708	25	.	.	.
9936	709	1	14	14	CD
9936	709	2	.	.	.
9936	710	1	OLEOMARGARINE.--The	oleomargarine.--the	LS
9936	710	2	best	good	JJS
9936	710	3	substitute	substitute	NN
9936	710	4	for	for	IN
9936	710	5	butter	butter	NN
9936	710	6	and	and	CC
9936	710	7	the	the	DT
9936	710	8	one	one	NN
9936	710	9	most	most	RBS
9936	710	10	largely	largely	RB
9936	710	11	used	use	VBN
9936	710	12	is	be	VBZ
9936	710	13	called	call	VBN
9936	710	14	oleomargarine	oleomargarine	NNP
9936	710	15	,	,	,
9936	710	16	which	which	WDT
9936	710	17	in	in	IN
9936	710	18	the	the	DT
9936	710	19	United	United	NNP
9936	710	20	States	States	NNP
9936	710	21	alone	alone	RB
9936	710	22	constitutes	constitute	VBZ
9936	710	23	about	about	RB
9936	710	24	two	two	CD
9936	710	25	and	and	CC
9936	710	26	1/2	1/2	CD
9936	710	27	per	per	IN
9936	710	28	cent	cent	NN
9936	710	29	.	.	.
9936	711	1	of	of	IN
9936	711	2	all	all	PDT
9936	711	3	the	the	DT
9936	711	4	fat	fat	NN
9936	711	5	used	use	VBD
9936	711	6	as	as	IN
9936	711	7	butter	butter	NN
9936	711	8	.	.	.
9936	712	1	This	this	DT
9936	712	2	fat	fat	NN
9936	712	3	is	be	VBZ
9936	712	4	called	call	VBN
9936	712	5	by	by	IN
9936	712	6	various	various	JJ
9936	712	7	other	other	JJ
9936	712	8	names	name	NNS
9936	712	9	,	,	,
9936	712	10	such	such	JJ
9936	712	11	as	as	IN
9936	712	12	_	_	NNP
9936	712	13	margarine	margarine	NN
9936	712	14	,	,	,
9936	712	15	_	_	NNP
9936	712	16	and	and	CC
9936	712	17	_	_	NNP
9936	712	18	butterine	butterine	NN
9936	712	19	_	_	NNP
9936	712	20	,	,	,
9936	712	21	but	but	CC
9936	712	22	oleomargarine	oleomargarine	NN
9936	712	23	is	be	VBZ
9936	712	24	the	the	DT
9936	712	25	name	name	NN
9936	712	26	by	by	IN
9936	712	27	which	which	WDT
9936	712	28	the	the	DT
9936	712	29	United	United	NNP
9936	712	30	States	States	NNP
9936	712	31	authorities	authority	NNS
9936	712	32	recognize	recognize	VBP
9936	712	33	the	the	DT
9936	712	34	product	product	NN
9936	712	35	.	.	.
9936	713	1	It	-PRON-	PRP
9936	713	2	is	be	VBZ
9936	713	3	made	make	VBN
9936	713	4	by	by	IN
9936	713	5	churning	churn	VBG
9936	713	6	fats	fat	NNS
9936	713	7	other	other	JJ
9936	713	8	than	than	IN
9936	713	9	butter	butter	NN
9936	713	10	fat	fat	NN
9936	713	11	with	with	IN
9936	713	12	milk	milk	NN
9936	713	13	or	or	CC
9936	713	14	cream	cream	NN
9936	713	15	until	until	IN
9936	713	16	a	a	DT
9936	713	17	butterlike	butterlike	NN
9936	713	18	consistency	consistency	NN
9936	713	19	is	be	VBZ
9936	713	20	obtained	obtain	VBN
9936	713	21	.	.	.
9936	714	1	Originally	originally	RB
9936	714	2	,	,	,
9936	714	3	pure	pure	JJ
9936	714	4	beef	beef	NN
9936	714	5	fat	fat	NN
9936	714	6	was	be	VBD
9936	714	7	employed	employ	VBN
9936	714	8	for	for	IN
9936	714	9	this	this	DT
9936	714	10	purpose	purpose	NN
9936	714	11	,	,	,
9936	714	12	and	and	CC
9936	714	13	while	while	IN
9936	714	14	beef	beef	NN
9936	714	15	fat	fat	NN
9936	714	16	is	be	VBZ
9936	714	17	used	use	VBN
9936	714	18	to	to	IN
9936	714	19	a	a	DT
9936	714	20	great	great	JJ
9936	714	21	extent	extent	NN
9936	714	22	at	at	IN
9936	714	23	present	present	JJ
9936	714	24	,	,	,
9936	714	25	lard	lard	NN
9936	714	26	,	,	,
9936	714	27	cottonseed	cottonseed	NN
9936	714	28	oil	oil	NN
9936	714	29	,	,	,
9936	714	30	coconut	coconut	NN
9936	714	31	oil	oil	NN
9936	714	32	,	,	,
9936	714	33	and	and	CC
9936	714	34	peanut	peanut	NN
9936	714	35	oil	oil	NN
9936	714	36	are	be	VBP
9936	714	37	also	also	RB
9936	714	38	used	use	VBN
9936	714	39	.	.	.
9936	715	1	Whatever	whatever	WDT
9936	715	2	fats	fat	NNS
9936	715	3	are	be	VBP
9936	715	4	selected	select	VBN
9936	715	5	are	be	VBP
9936	715	6	churned	churn	VBN
9936	715	7	with	with	IN
9936	715	8	milk	milk	NN
9936	715	9	,	,	,
9936	715	10	cream	cream	NN
9936	715	11	,	,	,
9936	715	12	and	and	CC
9936	715	13	,	,	,
9936	715	14	for	for	IN
9936	715	15	the	the	DT
9936	715	16	finest	fine	JJS
9936	715	17	grades	grade	NNS
9936	715	18	,	,	,
9936	715	19	a	a	DT
9936	715	20	considerable	considerable	JJ
9936	715	21	percentage	percentage	NN
9936	715	22	of	of	IN
9936	715	23	the	the	DT
9936	715	24	very	very	RB
9936	715	25	best	good	JJS
9936	715	26	pure	pure	JJ
9936	715	27	butter	butter	NN
9936	715	28	.	.	.
9936	716	1	After	after	IN
9936	716	2	they	-PRON-	PRP
9936	716	3	are	be	VBP
9936	716	4	churned	churn	VBN
9936	716	5	,	,	,
9936	716	6	the	the	DT
9936	716	7	oleomargarine	oleomargarine	NN
9936	716	8	is	be	VBZ
9936	716	9	worked	work	VBN
9936	716	10	,	,	,
9936	716	11	salted	salt	VBN
9936	716	12	,	,	,
9936	716	13	and	and	CC
9936	716	14	packed	pack	VBN
9936	716	15	in	in	IN
9936	716	16	the	the	DT
9936	716	17	same	same	JJ
9936	716	18	manner	manner	NN
9936	716	19	as	as	IN
9936	716	20	butter	butter	NN
9936	716	21	.	.	.
9936	717	1	15	15	CD
9936	717	2	.	.	.
9936	718	1	The	the	DT
9936	718	2	manufacture	manufacture	NN
9936	718	3	and	and	CC
9936	718	4	sale	sale	NN
9936	718	5	of	of	IN
9936	718	6	butter	butter	NN
9936	718	7	substitutes	substitute	NNS
9936	718	8	are	be	VBP
9936	718	9	controlled	control	VBN
9936	718	10	by	by	IN
9936	718	11	laws	law	NNS
9936	718	12	that	that	WDT
9936	718	13	,	,	,
9936	718	14	while	while	IN
9936	718	15	they	-PRON-	PRP
9936	718	16	do	do	VBP
9936	718	17	not	not	RB
9936	718	18	specify	specify	VB
9936	718	19	the	the	DT
9936	718	20	kind	kind	NN
9936	718	21	of	of	IN
9936	718	22	fat	fat	NN
9936	718	23	to	to	TO
9936	718	24	be	be	VB
9936	718	25	used	use	VBN
9936	718	26	,	,	,
9936	718	27	state	state	NN
9936	718	28	that	that	IN
9936	718	29	all	all	DT
9936	718	30	mixtures	mixture	NNS
9936	718	31	of	of	IN
9936	718	32	butter	butter	NN
9936	718	33	with	with	IN
9936	718	34	other	other	JJ
9936	718	35	fats	fat	NNS
9936	718	36	must	must	MD
9936	718	37	be	be	VB
9936	718	38	sold	sell	VBN
9936	718	39	as	as	IN
9936	718	40	oleomargarine	oleomargarine	NN
9936	718	41	.	.	.
9936	719	1	They	-PRON-	PRP
9936	719	2	also	also	RB
9936	719	3	require	require	VBP
9936	719	4	that	that	IN
9936	719	5	a	a	DT
9936	719	6	tax	tax	NN
9936	719	7	of	of	IN
9936	719	8	10	10	CD
9936	719	9	cents	cent	NNS
9936	719	10	a	a	DT
9936	719	11	pound	pound	NN
9936	719	12	be	be	VB
9936	719	13	paid	pay	VBN
9936	719	14	on	on	IN
9936	719	15	all	all	DT
9936	719	16	artificially	artificially	RB
9936	719	17	colored	color	VBN
9936	719	18	oleomargarine	oleomargarine	NN
9936	719	19	;	;	:
9936	719	20	therefore	therefore	RB
9936	719	21	,	,	,
9936	719	22	while	while	IN
9936	719	23	coloring	color	VBG
9936	719	24	matter	matter	NN
9936	719	25	is	be	VBZ
9936	719	26	used	use	VBN
9936	719	27	in	in	IN
9936	719	28	some	some	DT
9936	719	29	cases	case	NNS
9936	719	30	,	,	,
9936	719	31	this	this	DT
9936	719	32	product	product	NN
9936	719	33	is	be	VBZ
9936	719	34	usually	usually	RB
9936	719	35	sold	sell	VBN
9936	719	36	without	without	IN
9936	719	37	coloring	color	VBG
9936	719	38	.	.	.
9936	720	1	In	in	IN
9936	720	2	such	such	JJ
9936	720	3	an	an	DT
9936	720	4	event	event	NN
9936	720	5	,	,	,
9936	720	6	coloring	color	VBG
9936	720	7	matter	matter	NN
9936	720	8	is	be	VBZ
9936	720	9	given	give	VBN
9936	720	10	with	with	IN
9936	720	11	each	each	DT
9936	720	12	pound	pound	NN
9936	720	13	of	of	IN
9936	720	14	oleomargarine	oleomargarine	NN
9936	720	15	that	that	WDT
9936	720	16	is	be	VBZ
9936	720	17	sold	sell	VBN
9936	720	18	.	.	.
9936	721	1	Before	before	IN
9936	721	2	using	use	VBG
9936	721	3	the	the	DT
9936	721	4	oleomargarine	oleomargarine	NN
9936	721	5	,	,	,
9936	721	6	this	this	DT
9936	721	7	coloring	color	VBG
9936	721	8	matter	matter	NN
9936	721	9	is	be	VBZ
9936	721	10	simply	simply	RB
9936	721	11	worked	work	VBN
9936	721	12	into	into	IN
9936	721	13	the	the	DT
9936	721	14	fat	fat	NN
9936	721	15	until	until	IN
9936	721	16	it	-PRON-	PRP
9936	721	17	is	be	VBZ
9936	721	18	evenly	evenly	RB
9936	721	19	colored	color	VBN
9936	721	20	.	.	.
9936	722	1	16	16	CD
9936	722	2	.	.	.
9936	723	1	RENOVATED	RENOVATED	NNP
9936	723	2	BUTTER.--Another	BUTTER.--Another	NNP
9936	723	3	substitute	substitute	NN
9936	723	4	that	that	WDT
9936	723	5	is	be	VBZ
9936	723	6	sometimes	sometimes	RB
9936	723	7	used	use	VBN
9936	723	8	to	to	TO
9936	723	9	take	take	VB
9936	723	10	the	the	DT
9936	723	11	place	place	NN
9936	723	12	of	of	IN
9936	723	13	the	the	DT
9936	723	14	best	good	JJS
9936	723	15	grades	grade	NNS
9936	723	16	of	of	IN
9936	723	17	butter	butter	NN
9936	723	18	is	be	VBZ
9936	723	19	renovated	renovate	VBN
9936	723	20	,	,	,
9936	723	21	or	or	CC
9936	723	22	process	process	NN
9936	723	23	,	,	,
9936	723	24	butter	butter	NN
9936	723	25	.	.	.
9936	724	1	This	this	DT
9936	724	2	is	be	VBZ
9936	724	3	obtained	obtain	VBN
9936	724	4	by	by	IN
9936	724	5	purifying	purify	VBG
9936	724	6	butter	butter	NN
9936	724	7	that	that	WDT
9936	724	8	is	be	VBZ
9936	724	9	dirty	dirty	JJ
9936	724	10	and	and	CC
9936	724	11	rancid	rancid	JJ
9936	724	12	and	and	CC
9936	724	13	that	that	DT
9936	724	14	contains	contain	VBZ
9936	724	15	all	all	DT
9936	724	16	sorts	sort	NNS
9936	724	17	of	of	IN
9936	724	18	foreign	foreign	JJ
9936	724	19	material	material	NN
9936	724	20	and	and	CC
9936	724	21	then	then	RB
9936	724	22	rechurning	rechurne	VBG
9936	724	23	it	-PRON-	PRP
9936	724	24	with	with	IN
9936	724	25	fresh	fresh	JJ
9936	724	26	cream	cream	NN
9936	724	27	or	or	CC
9936	724	28	milk	milk	NN
9936	724	29	.	.	.
9936	725	1	The	the	DT
9936	725	2	purifying	purifying	NN
9936	725	3	process	process	NN
9936	725	4	consists	consist	VBZ
9936	725	5	in	in	IN
9936	725	6	melting	melt	VBG
9936	725	7	the	the	DT
9936	725	8	butter	butter	NN
9936	725	9	,	,	,
9936	725	10	removing	remove	VBG
9936	725	11	the	the	DT
9936	725	12	scum	scum	NN
9936	725	13	from	from	IN
9936	725	14	the	the	DT
9936	725	15	top	top	NN
9936	725	16	,	,	,
9936	725	17	as	as	RB
9936	725	18	well	well	RB
9936	725	19	as	as	IN
9936	725	20	the	the	DT
9936	725	21	buttermilk	buttermilk	NN
9936	725	22	,	,	,
9936	725	23	brine	brine	NN
9936	725	24	,	,	,
9936	725	25	and	and	CC
9936	725	26	foreign	foreign	JJ
9936	725	27	materials	material	NNS
9936	725	28	that	that	WDT
9936	725	29	settle	settle	VBP
9936	725	30	,	,	,
9936	725	31	and	and	CC
9936	725	32	then	then	RB
9936	725	33	blowing	blow	VBG
9936	725	34	air	air	NN
9936	725	35	through	through	IN
9936	725	36	the	the	DT
9936	725	37	fat	fat	NN
9936	725	38	to	to	TO
9936	725	39	remove	remove	VB
9936	725	40	any	any	DT
9936	725	41	odors	odor	NNS
9936	725	42	that	that	IN
9936	725	43	it	-PRON-	PRP
9936	725	44	might	may	MD
9936	725	45	contain	contain	VB
9936	725	46	.	.	.
9936	726	1	Butter	butter	NN
9936	726	2	that	that	WDT
9936	726	3	is	be	VBZ
9936	726	4	thus	thus	RB
9936	726	5	purified	purify	VBN
9936	726	6	is	be	VBZ
9936	726	7	replaced	replace	VBN
9936	726	8	on	on	IN
9936	726	9	the	the	DT
9936	726	10	market	market	NN
9936	726	11	,	,	,
9936	726	12	but	but	CC
9936	726	13	in	in	IN
9936	726	14	some	some	DT
9936	726	15	states	state	NNS
9936	726	16	the	the	DT
9936	726	17	authorities	authority	NNS
9936	726	18	have	have	VBP
9936	726	19	seen	see	VBN
9936	726	20	fit	fit	JJ
9936	726	21	to	to	TO
9936	726	22	restrict	restrict	VB
9936	726	23	its	-PRON-	PRP$
9936	726	24	sale	sale	NN
9936	726	25	.	.	.
9936	727	1	While	while	IN
9936	727	2	such	such	JJ
9936	727	3	restrictions	restriction	NNS
9936	727	4	are	be	VBP
9936	727	5	without	without	IN
9936	727	6	doubt	doubt	NN
9936	727	7	justifiable	justifiable	JJ
9936	727	8	,	,	,
9936	727	9	it	-PRON-	PRP
9936	727	10	is	be	VBZ
9936	727	11	possible	possible	JJ
9936	727	12	to	to	TO
9936	727	13	buy	buy	VB
9936	727	14	butter	butter	NN
9936	727	15	that	that	WDT
9936	727	16	is	be	VBZ
9936	727	17	more	more	RBR
9936	727	18	objectionable	objectionable	JJ
9936	727	19	than	than	IN
9936	727	20	renovated	renovate	VBN
9936	727	21	,	,	,
9936	727	22	or	or	CC
9936	727	23	process	process	NN
9936	727	24	,	,	,
9936	727	25	butter	butter	NN
9936	727	26	,	,	,
9936	727	27	but	but	CC
9936	727	28	that	that	DT
9936	727	29	has	have	VBZ
9936	727	30	no	no	DT
9936	727	31	restriction	restriction	NN
9936	727	32	on	on	IN
9936	727	33	it	-PRON-	PRP
9936	727	34	.	.	.
9936	728	1	17	17	CD
9936	728	2	.	.	.
9936	729	1	METHOD	METHOD	NNP
9936	729	2	OF	of	IN
9936	729	3	TESTING	testing	NN
9936	729	4	BUTTER	butter	NN
9936	729	5	SUBSTITUTES.--Very	substitutes.--very	NN
9936	729	6	often	often	RB
9936	729	7	oleomargarine	oleomargarine	VBP
9936	729	8	and	and	CC
9936	729	9	process	process	NN
9936	729	10	butter	butter	NN
9936	729	11	bear	bear	VBP
9936	729	12	such	such	PDT
9936	729	13	a	a	DT
9936	729	14	close	close	JJ
9936	729	15	resemblance	resemblance	NN
9936	729	16	to	to	IN
9936	729	17	genuine	genuine	JJ
9936	729	18	butter	butter	NN
9936	729	19	that	that	IN
9936	729	20	it	-PRON-	PRP
9936	729	21	is	be	VBZ
9936	729	22	almost	almost	RB
9936	729	23	impossible	impossible	JJ
9936	729	24	to	to	TO
9936	729	25	detect	detect	VB
9936	729	26	the	the	DT
9936	729	27	difference	difference	NN
9936	729	28	.	.	.
9936	730	1	However	however	RB
9936	730	2	,	,	,
9936	730	3	there	there	EX
9936	730	4	is	be	VBZ
9936	730	5	a	a	DT
9936	730	6	simple	simple	JJ
9936	730	7	test	test	NN
9936	730	8	by	by	IN
9936	730	9	which	which	WDT
9936	730	10	these	these	DT
9936	730	11	substitutes	substitute	NNS
9936	730	12	can	can	MD
9936	730	13	always	always	RB
9936	730	14	be	be	VB
9936	730	15	distinguished	distinguish	VBN
9936	730	16	from	from	IN
9936	730	17	butter	butter	NN
9936	730	18	,	,	,
9936	730	19	and	and	CC
9936	730	20	this	this	DT
9936	730	21	should	should	MD
9936	730	22	be	be	VB
9936	730	23	applied	apply	VBN
9936	730	24	whenever	whenever	WRB
9936	730	25	there	there	EX
9936	730	26	is	be	VBZ
9936	730	27	any	any	DT
9936	730	28	doubt	doubt	NN
9936	730	29	about	about	IN
9936	730	30	the	the	DT
9936	730	31	matter	matter	NN
9936	730	32	.	.	.
9936	731	1	To	to	TO
9936	731	2	make	make	VB
9936	731	3	this	this	DT
9936	731	4	test	test	NN
9936	731	5	,	,	,
9936	731	6	place	place	VB
9936	731	7	the	the	DT
9936	731	8	fat	fat	NN
9936	731	9	in	in	IN
9936	731	10	a	a	DT
9936	731	11	tablespoon	tablespoon	NN
9936	731	12	or	or	CC
9936	731	13	a	a	DT
9936	731	14	small	small	JJ
9936	731	15	dish	dish	NN
9936	731	16	and	and	CC
9936	731	17	heat	heat	VB
9936	731	18	it	-PRON-	PRP
9936	731	19	directly	directly	RB
9936	731	20	over	over	IN
9936	731	21	the	the	DT
9936	731	22	flame	flame	NN
9936	731	23	until	until	IN
9936	731	24	it	-PRON-	PRP
9936	731	25	boils	boil	VBZ
9936	731	26	,	,	,
9936	731	27	stirring	stir	VBG
9936	731	28	it	-PRON-	PRP
9936	731	29	occasionally	occasionally	RB
9936	731	30	to	to	TO
9936	731	31	assist	assist	VB
9936	731	32	in	in	IN
9936	731	33	the	the	DT
9936	731	34	melting	melting	NN
9936	731	35	.	.	.
9936	732	1	If	if	IN
9936	732	2	it	-PRON-	PRP
9936	732	3	is	be	VBZ
9936	732	4	oleomargarine	oleomargarine	NN
9936	732	5	or	or	CC
9936	732	6	process	process	NN
9936	732	7	butter	butter	NN
9936	732	8	,	,	,
9936	732	9	it	-PRON-	PRP
9936	732	10	will	will	MD
9936	732	11	sputter	sputter	VB
9936	732	12	noisily	noisily	RB
9936	732	13	and	and	CC
9936	732	14	take	take	VB
9936	732	15	on	on	RP
9936	732	16	a	a	DT
9936	732	17	curdled	curdle	VBN
9936	732	18	appearance	appearance	NN
9936	732	19	;	;	:
9936	732	20	whereas	whereas	IN
9936	732	21	,	,	,
9936	732	22	if	if	IN
9936	732	23	it	-PRON-	PRP
9936	732	24	is	be	VBZ
9936	732	25	butter	butter	NN
9936	732	26	,	,	,
9936	732	27	it	-PRON-	PRP
9936	732	28	will	will	MD
9936	732	29	melt	melt	VB
9936	732	30	and	and	CC
9936	732	31	even	even	RB
9936	732	32	boil	boil	VB
9936	732	33	without	without	IN
9936	732	34	sputtering	sputter	VBG
9936	732	35	although	although	IN
9936	732	36	it	-PRON-	PRP
9936	732	37	foams	foam	VBZ
9936	732	38	to	to	IN
9936	732	39	a	a	DT
9936	732	40	certain	certain	JJ
9936	732	41	extent	extent	NN
9936	732	42	.	.	.
9936	733	1	*	*	NFP
9936	733	2	*	*	NFP
9936	733	3	*	*	NFP
9936	733	4	*	*	NFP
9936	733	5	*	*	NFP
9936	733	6	CHEESE	cheese	NN
9936	733	7	CHARACTERISTICS	characteristic	NNS
9936	733	8	AND	and	CC
9936	733	9	CARE	care	NN
9936	733	10	OF	of	IN
9936	733	11	CHEESE	CHEESE	NNP
9936	733	12	18	18	CD
9936	733	13	.	.	.
9936	734	1	ORIGIN	ORIGIN	NNP
9936	734	2	,	,	,
9936	734	3	PRODUCTION	production	NN
9936	734	4	,	,	,
9936	734	5	AND	and	CC
9936	734	6	USE	USE	NNP
9936	734	7	OF	of	IN
9936	734	8	CHEESE.--Cheese	CHEESE.--Cheese	NNP
9936	734	9	is	be	VBZ
9936	734	10	a	a	DT
9936	734	11	product	product	NN
9936	734	12	that	that	WDT
9936	734	13	is	be	VBZ
9936	734	14	manufactured	manufacture	VBN
9936	734	15	from	from	IN
9936	734	16	the	the	DT
9936	734	17	solids	solid	NNS
9936	734	18	of	of	IN
9936	734	19	milk	milk	NN
9936	734	20	,	,	,
9936	734	21	and	and	CC
9936	734	22	it	-PRON-	PRP
9936	734	23	provides	provide	VBZ
9936	734	24	a	a	DT
9936	734	25	valuable	valuable	JJ
9936	734	26	food	food	NN
9936	734	27	.	.	.
9936	735	1	The	the	DT
9936	735	2	making	making	NN
9936	735	3	of	of	IN
9936	735	4	cheese	cheese	NN
9936	735	5	was	be	VBD
9936	735	6	known	know	VBN
9936	735	7	in	in	IN
9936	735	8	ancient	ancient	JJ
9936	735	9	times	time	NNS
9936	735	10	,	,	,
9936	735	11	it	-PRON-	PRP
9936	735	12	having	have	VBG
9936	735	13	probably	probably	RB
9936	735	14	originated	originate	VBN
9936	735	15	through	through	IN
9936	735	16	a	a	DT
9936	735	17	desire	desire	NN
9936	735	18	to	to	TO
9936	735	19	utilize	utilize	VB
9936	735	20	an	an	DT
9936	735	21	oversupply	oversupply	NN
9936	735	22	of	of	IN
9936	735	23	milk	milk	NN
9936	735	24	.	.	.
9936	736	1	When	when	WRB
9936	736	2	cheese	cheese	NN
9936	736	3	was	be	VBD
9936	736	4	first	first	RB
9936	736	5	made	make	VBN
9936	736	6	,	,	,
9936	736	7	the	the	DT
9936	736	8	fact	fact	NN
9936	736	9	that	that	IN
9936	736	10	bacteria	bacteria	NNS
9936	736	11	were	be	VBD
9936	736	12	present	present	JJ
9936	736	13	was	be	VBD
9936	736	14	not	not	RB
9936	736	15	known	know	VBN
9936	736	16	,	,	,
9936	736	17	nor	nor	CC
9936	736	18	were	be	VBD
9936	736	19	the	the	DT
9936	736	20	reasons	reason	NNS
9936	736	21	for	for	IN
9936	736	22	the	the	DT
9936	736	23	spoiling	spoiling	NN
9936	736	24	of	of	IN
9936	736	25	milk	milk	NN
9936	736	26	understood	understand	VBD
9936	736	27	;	;	:
9936	736	28	but	but	CC
9936	736	29	it	-PRON-	PRP
9936	736	30	was	be	VBD
9936	736	31	learned	learn	VBN
9936	736	32	that	that	IN
9936	736	33	milk	milk	NN
9936	736	34	can	can	MD
9936	736	35	be	be	VB
9936	736	36	kept	keep	VBN
9936	736	37	if	if	IN
9936	736	38	most	most	JJS
9936	736	39	of	of	IN
9936	736	40	its	-PRON-	PRP$
9936	736	41	water	water	NN
9936	736	42	is	be	VBZ
9936	736	43	removed	remove	VBN
9936	736	44	.	.	.
9936	737	1	This	this	DT
9936	737	2	discovery	discovery	NN
9936	737	3	was	be	VBD
9936	737	4	very	very	RB
9936	737	5	important	important	JJ
9936	737	6	,	,	,
9936	737	7	for	for	IN
9936	737	8	it	-PRON-	PRP
9936	737	9	led	lead	VBD
9936	737	10	to	to	IN
9936	737	11	various	various	JJ
9936	737	12	methods	method	NNS
9936	737	13	of	of	IN
9936	737	14	making	make	VBG
9936	737	15	cheese	cheese	NN
9936	737	16	and	and	CC
9936	737	17	proved	prove	VBD
9936	737	18	that	that	IN
9936	737	19	cheese	cheese	NN
9936	737	20	making	making	NN
9936	737	21	was	be	VBD
9936	737	22	a	a	DT
9936	737	23	satisfactory	satisfactory	JJ
9936	737	24	and	and	CC
9936	737	25	convenient	convenient	JJ
9936	737	26	means	mean	NNS
9936	737	27	of	of	IN
9936	737	28	storing	store	VBG
9936	737	29	nourishment	nourishment	NN
9936	737	30	in	in	IN
9936	737	31	a	a	DT
9936	737	32	form	form	NN
9936	737	33	that	that	WDT
9936	737	34	was	be	VBD
9936	737	35	not	not	RB
9936	737	36	bulky	bulky	VBN
9936	737	37	and	and	CC
9936	737	38	that	that	WDT
9936	737	39	would	would	MD
9936	737	40	keep	keep	VB
9936	737	41	for	for	IN
9936	737	42	long	long	JJ
9936	737	43	periods	period	NNS
9936	737	44	of	of	IN
9936	737	45	time	time	NN
9936	737	46	.	.	.
9936	738	1	From	from	IN
9936	738	2	a	a	DT
9936	738	3	very	very	RB
9936	738	4	small	small	JJ
9936	738	5	beginning	beginning	NN
9936	738	6	,	,	,
9936	738	7	the	the	DT
9936	738	8	different	different	JJ
9936	738	9	methods	method	NNS
9936	738	10	of	of	IN
9936	738	11	making	make	VBG
9936	738	12	cheese	cheese	NN
9936	738	13	became	become	VBD
9936	738	14	popular	popular	JJ
9936	738	15	,	,	,
9936	738	16	until	until	IN
9936	738	17	at	at	IN
9936	738	18	the	the	DT
9936	738	19	present	present	JJ
9936	738	20	time	time	NN
9936	738	21	more	more	JJR
9936	738	22	than	than	IN
9936	738	23	three	three	CD
9936	738	24	hundred	hundred	CD
9936	738	25	varieties	variety	NNS
9936	738	26	are	be	VBP
9936	738	27	made	make	VBN
9936	738	28	and	and	CC
9936	738	29	their	-PRON-	PRP$
9936	738	30	manufacture	manufacture	NN
9936	738	31	forms	form	NNS
9936	738	32	one	one	CD
9936	738	33	of	of	IN
9936	738	34	the	the	DT
9936	738	35	large	large	JJ
9936	738	36	industries	industry	NNS
9936	738	37	of	of	IN
9936	738	38	the	the	DT
9936	738	39	world	world	NN
9936	738	40	.	.	.
9936	739	1	In	in	IN
9936	739	2	the	the	DT
9936	739	3	United	United	NNP
9936	739	4	States	States	NNP
9936	739	5	,	,	,
9936	739	6	nearly	nearly	RB
9936	739	7	all	all	PDT
9936	739	8	the	the	DT
9936	739	9	cheese	cheese	NN
9936	739	10	used	use	VBN
9936	739	11	up	up	RP
9936	739	12	to	to	IN
9936	739	13	about	about	IN
9936	739	14	50	50	CD
9936	739	15	years	year	NNS
9936	739	16	ago	ago	RB
9936	739	17	was	be	VBD
9936	739	18	made	make	VBN
9936	739	19	on	on	IN
9936	739	20	farms	farm	NNS
9936	739	21	,	,	,
9936	739	22	and	and	CC
9936	739	23	to	to	IN
9936	739	24	a	a	DT
9936	739	25	great	great	JJ
9936	739	26	extent	extent	NN
9936	739	27	by	by	IN
9936	739	28	housewives	housewife	NNS
9936	739	29	,	,	,
9936	739	30	but	but	CC
9936	739	31	about	about	IN
9936	739	32	that	that	DT
9936	739	33	time	time	NN
9936	739	34	a	a	DT
9936	739	35	factory	factory	NN
9936	739	36	for	for	IN
9936	739	37	the	the	DT
9936	739	38	making	making	NN
9936	739	39	of	of	IN
9936	739	40	this	this	DT
9936	739	41	product	product	NN
9936	739	42	was	be	VBD
9936	739	43	started	start	VBN
9936	739	44	in	in	IN
9936	739	45	the	the	DT
9936	739	46	state	state	NN
9936	739	47	of	of	IN
9936	739	48	New	New	NNP
9936	739	49	York	York	NNP
9936	739	50	,	,	,
9936	739	51	and	and	CC
9936	739	52	it	-PRON-	PRP
9936	739	53	proved	prove	VBD
9936	739	54	a	a	DT
9936	739	55	profitable	profitable	JJ
9936	739	56	enterprise	enterprise	NN
9936	739	57	.	.	.
9936	740	1	From	from	IN
9936	740	2	this	this	DT
9936	740	3	beginning	beginning	NN
9936	740	4	,	,	,
9936	740	5	the	the	DT
9936	740	6	business	business	NN
9936	740	7	of	of	IN
9936	740	8	making	make	VBG
9936	740	9	cheese	cheese	NN
9936	740	10	commercially	commercially	RB
9936	740	11	in	in	IN
9936	740	12	this	this	DT
9936	740	13	country	country	NN
9936	740	14	has	have	VBZ
9936	740	15	grown	grow	VBN
9936	740	16	until	until	IN
9936	740	17	now	now	RB
9936	740	18	cheese	cheese	NN
9936	740	19	is	be	VBZ
9936	740	20	almost	almost	RB
9936	740	21	entirely	entirely	RB
9936	740	22	a	a	DT
9936	740	23	factory	factory	NN
9936	740	24	-	-	HYPH
9936	740	25	made	make	VBN
9936	740	26	product	product	NN
9936	740	27	,	,	,
9936	740	28	in	in	IN
9936	740	29	the	the	DT
9936	740	30	manufacture	manufacture	NN
9936	740	31	of	of	IN
9936	740	32	which	which	WDT
9936	740	33	the	the	DT
9936	740	34	states	state	NNS
9936	740	35	of	of	IN
9936	740	36	New	New	NNP
9936	740	37	York	York	NNP
9936	740	38	and	and	CC
9936	740	39	Wisconsin	Wisconsin	NNP
9936	740	40	lead	lead	VBP
9936	740	41	.	.	.
9936	741	1	19	19	CD
9936	741	2	.	.	.
9936	742	1	In	in	IN
9936	742	2	either	either	CC
9936	742	3	the	the	DT
9936	742	4	commercial	commercial	NN
9936	742	5	or	or	CC
9936	742	6	the	the	DT
9936	742	7	home	home	NN
9936	742	8	production	production	NN
9936	742	9	of	of	IN
9936	742	10	cheese	cheese	NN
9936	742	11	,	,	,
9936	742	12	skim	skim	NN
9936	742	13	milk	milk	NN
9936	742	14	with	with	IN
9936	742	15	all	all	DT
9936	742	16	or	or	CC
9936	742	17	part	part	NN
9936	742	18	of	of	IN
9936	742	19	the	the	DT
9936	742	20	cream	cream	NN
9936	742	21	removed	remove	VBN
9936	742	22	is	be	VBZ
9936	742	23	used	use	VBN
9936	742	24	for	for	IN
9936	742	25	some	some	DT
9936	742	26	varieties	variety	NNS
9936	742	27	,	,	,
9936	742	28	while	while	IN
9936	742	29	whole	whole	JJ
9936	742	30	milk	milk	NN
9936	742	31	is	be	VBZ
9936	742	32	used	use	VBN
9936	742	33	for	for	IN
9936	742	34	others	other	NNS
9936	742	35	,	,	,
9936	742	36	the	the	DT
9936	742	37	composition	composition	NN
9936	742	38	depending	depend	VBG
9936	742	39	largely	largely	RB
9936	742	40	on	on	IN
9936	742	41	the	the	DT
9936	742	42	kind	kind	NN
9936	742	43	of	of	IN
9936	742	44	milk	milk	NN
9936	742	45	that	that	WDT
9936	742	46	is	be	VBZ
9936	742	47	employed	employ	VBN
9936	742	48	.	.	.
9936	743	1	Rennet	Rennet	NNP
9936	743	2	is	be	VBZ
9936	743	3	added	add	VBN
9936	743	4	to	to	IN
9936	743	5	the	the	DT
9936	743	6	milk	milk	NN
9936	743	7	to	to	TO
9936	743	8	coagulate	coagulate	VB
9936	743	9	it	-PRON-	PRP
9936	743	10	,	,	,
9936	743	11	and	and	CC
9936	743	12	then	then	RB
9936	743	13	the	the	DT
9936	743	14	curd	curd	NN
9936	743	15	,	,	,
9936	743	16	from	from	IN
9936	743	17	which	which	WDT
9936	743	18	nearly	nearly	RB
9936	743	19	all	all	PDT
9936	743	20	the	the	DT
9936	743	21	water	water	NN
9936	743	22	is	be	VBZ
9936	743	23	removed	remove	VBN
9936	743	24	,	,	,
9936	743	25	is	be	VBZ
9936	743	26	allowed	allow	VBN
9936	743	27	to	to	TO
9936	743	28	ripen	ripen	VB
9936	743	29	.	.	.
9936	744	1	To	to	TO
9936	744	2	produce	produce	VB
9936	744	3	characteristic	characteristic	JJ
9936	744	4	odors	odor	NNS
9936	744	5	,	,	,
9936	744	6	flavors	flavor	NNS
9936	744	7	,	,	,
9936	744	8	and	and	CC
9936	744	9	consistency	consistency	NN
9936	744	10	,	,	,
9936	744	11	various	various	JJ
9936	744	12	coloring	coloring	NN
9936	744	13	and	and	CC
9936	744	14	flavoring	flavor	VBG
9936	744	15	materials	material	NNS
9936	744	16	,	,	,
9936	744	17	as	as	RB
9936	744	18	well	well	RB
9936	744	19	as	as	IN
9936	744	20	bacteria	bacteria	NNS
9936	744	21	,	,	,
9936	744	22	are	be	VBP
9936	744	23	added	add	VBN
9936	744	24	to	to	IN
9936	744	25	the	the	DT
9936	744	26	curd	curd	NN
9936	744	27	.	.	.
9936	745	1	The	the	DT
9936	745	2	action	action	NN
9936	745	3	of	of	IN
9936	745	4	these	these	DT
9936	745	5	bacteria	bacteria	NNS
9936	745	6	is	be	VBZ
9936	745	7	really	really	RB
9936	745	8	the	the	DT
9936	745	9	chief	chief	JJ
9936	745	10	factor	factor	NN
9936	745	11	in	in	IN
9936	745	12	the	the	DT
9936	745	13	making	making	NN
9936	745	14	of	of	IN
9936	745	15	cheese	cheese	NN
9936	745	16	and	and	CC
9936	745	17	they	-PRON-	PRP
9936	745	18	are	be	VBP
9936	745	19	therefore	therefore	RB
9936	745	20	not	not	RB
9936	745	21	only	only	RB
9936	745	22	desirable	desirable	JJ
9936	745	23	but	but	CC
9936	745	24	necessary	necessary	JJ
9936	745	25	.	.	.
9936	746	1	Non	non	JJ
9936	746	2	-	-	JJ
9936	746	3	desirable	desirable	JJ
9936	746	4	bacteria	bacteria	NNS
9936	746	5	,	,	,
9936	746	6	however	however	RB
9936	746	7	,	,	,
9936	746	8	result	result	VBP
9936	746	9	in	in	IN
9936	746	10	the	the	DT
9936	746	11	formation	formation	NN
9936	746	12	of	of	IN
9936	746	13	bad	bad	JJ
9936	746	14	odors	odor	NNS
9936	746	15	,	,	,
9936	746	16	flavors	flavor	NNS
9936	746	17	,	,	,
9936	746	18	and	and	CC
9936	746	19	gases	gas	NNS
9936	746	20	in	in	IN
9936	746	21	the	the	DT
9936	746	22	finished	finished	JJ
9936	746	23	product	product	NN
9936	746	24	and	and	CC
9936	746	25	these	these	DT
9936	746	26	must	must	MD
9936	746	27	be	be	VB
9936	746	28	carefully	carefully	RB
9936	746	29	guarded	guard	VBN
9936	746	30	against	against	IN
9936	746	31	by	by	IN
9936	746	32	cheese	cheese	NN
9936	746	33	makers	maker	NNS
9936	746	34	.	.	.
9936	747	1	[	[	-LRB-
9936	747	2	Illustration	illustration	NN
9936	747	3	:	:	:
9936	747	4	Fig	Fig	NNP
9936	747	5	.	.	.
9936	748	1	3	3	LS
9936	748	2	]	]	-RRB-
9936	748	3	20	20	CD
9936	748	4	.	.	.
9936	749	1	Cheese	cheese	NN
9936	749	2	offers	offer	VBZ
9936	749	3	a	a	DT
9936	749	4	valuable	valuable	JJ
9936	749	5	source	source	NN
9936	749	6	of	of	IN
9936	749	7	nutriment	nutriment	NN
9936	749	8	for	for	IN
9936	749	9	the	the	DT
9936	749	10	body	body	NN
9936	749	11	,	,	,
9936	749	12	because	because	IN
9936	749	13	its	-PRON-	PRP$
9936	749	14	food	food	NN
9936	749	15	value	value	NN
9936	749	16	ranks	rank	VBZ
9936	749	17	high	high	RB
9936	749	18	.	.	.
9936	750	1	As	as	IN
9936	750	2	is	be	VBZ
9936	750	3	shown	show	VBN
9936	750	4	in	in	IN
9936	750	5	Fig	Fig	NNP
9936	750	6	.	.	.
9936	751	1	3	3	LS
9936	751	2	,	,	,
9936	751	3	the	the	DT
9936	751	4	food	food	NN
9936	751	5	value	value	NN
9936	751	6	in	in	IN
9936	751	7	1	1	CD
9936	751	8	pound	pound	NN
9936	751	9	of	of	IN
9936	751	10	cheese	cheese	NN
9936	751	11	is	be	VBZ
9936	751	12	equivalent	equivalent	JJ
9936	751	13	to	to	IN
9936	751	14	that	that	DT
9936	751	15	in	in	IN
9936	751	16	2	2	CD
9936	751	17	pounds	pound	NNS
9936	751	18	of	of	IN
9936	751	19	beef	beef	NN
9936	751	20	,	,	,
9936	751	21	that	that	IN
9936	751	22	in	in	IN
9936	751	23	24	24	CD
9936	751	24	eggs	egg	NNS
9936	751	25	,	,	,
9936	751	26	or	or	CC
9936	751	27	that	that	IN
9936	751	28	in	in	IN
9936	751	29	4	4	CD
9936	751	30	pounds	pound	NNS
9936	751	31	of	of	IN
9936	751	32	fish	fish	NN
9936	751	33	.	.	.
9936	752	1	The	the	DT
9936	752	2	use	use	NN
9936	752	3	of	of	IN
9936	752	4	cheese	cheese	NN
9936	752	5	,	,	,
9936	752	6	however	however	RB
9936	752	7	,	,	,
9936	752	8	is	be	VBZ
9936	752	9	not	not	RB
9936	752	10	nearly	nearly	RB
9936	752	11	so	so	RB
9936	752	12	great	great	JJ
9936	752	13	as	as	IN
9936	752	14	its	-PRON-	PRP$
9936	752	15	food	food	NN
9936	752	16	value	value	NN
9936	752	17	warrants	warrant	NNS
9936	752	18	,	,	,
9936	752	19	the	the	DT
9936	752	20	amount	amount	NN
9936	752	21	used	use	VBN
9936	752	22	in	in	IN
9936	752	23	the	the	DT
9936	752	24	United	United	NNP
9936	752	25	States	States	NNP
9936	752	26	per	per	IN
9936	752	27	capita	capita	NN
9936	752	28	being	be	VBG
9936	752	29	only	only	RB
9936	752	30	about	about	RB
9936	752	31	3	3	CD
9936	752	32	-	-	SYM
9936	752	33	1/2	1/2	CD
9936	752	34	pounds	pound	NNS
9936	752	35	annually	annually	RB
9936	752	36	.	.	.
9936	753	1	This	this	DT
9936	753	2	is	be	VBZ
9936	753	3	a	a	DT
9936	753	4	condition	condition	NN
9936	753	5	that	that	WDT
9936	753	6	should	should	MD
9936	753	7	be	be	VB
9936	753	8	overcome	overcome	VBN
9936	753	9	,	,	,
9936	753	10	for	for	IN
9936	753	11	there	there	EX
9936	753	12	is	be	VBZ
9936	753	13	a	a	DT
9936	753	14	large	large	JJ
9936	753	15	variety	variety	NN
9936	753	16	of	of	IN
9936	753	17	ways	way	NNS
9936	753	18	in	in	IN
9936	753	19	which	which	WDT
9936	753	20	cheese	cheese	NN
9936	753	21	can	can	MD
9936	753	22	be	be	VB
9936	753	23	used	use	VBN
9936	753	24	to	to	TO
9936	753	25	advantage	advantage	VB
9936	753	26	in	in	IN
9936	753	27	the	the	DT
9936	753	28	diet	diet	NN
9936	753	29	.	.	.
9936	754	1	When	when	WRB
9936	754	2	eaten	eat	VBN
9936	754	3	raw	raw	JJ
9936	754	4	,	,	,
9936	754	5	it	-PRON-	PRP
9936	754	6	is	be	VBZ
9936	754	7	very	very	RB
9936	754	8	appetizing	appetizing	JJ
9936	754	9	,	,	,
9936	754	10	and	and	CC
9936	754	11	when	when	WRB
9936	754	12	used	use	VBN
9936	754	13	with	with	IN
9936	754	14	soups	soup	NNS
9936	754	15	,	,	,
9936	754	16	sauces	sauce	NNS
9936	754	17	,	,	,
9936	754	18	and	and	CC
9936	754	19	foods	food	NNS
9936	754	20	that	that	WDT
9936	754	21	have	have	VBP
9936	754	22	a	a	DT
9936	754	23	bland	bland	JJ
9936	754	24	taste	taste	NN
9936	754	25	,	,	,
9936	754	26	it	-PRON-	PRP
9936	754	27	lends	lend	VBZ
9936	754	28	additional	additional	JJ
9936	754	29	flavor	flavor	NN
9936	754	30	and	and	CC
9936	754	31	makes	make	VBZ
9936	754	32	an	an	DT
9936	754	33	especially	especially	RB
9936	754	34	attractive	attractive	JJ
9936	754	35	dish	dish	NN
9936	754	36	.	.	.
9936	755	1	In	in	IN
9936	755	2	addition	addition	NN
9936	755	3	,	,	,
9936	755	4	the	the	DT
9936	755	5	fact	fact	NN
9936	755	6	that	that	IN
9936	755	7	it	-PRON-	PRP
9936	755	8	is	be	VBZ
9936	755	9	an	an	DT
9936	755	10	economical	economical	JJ
9936	755	11	food	food	NN
9936	755	12	and	and	CC
9936	755	13	can	can	MD
9936	755	14	be	be	VB
9936	755	15	conveniently	conveniently	RB
9936	755	16	kept	keep	VBN
9936	755	17	and	and	CC
9936	755	18	stored	store	VBN
9936	755	19	should	should	MD
9936	755	20	recommend	recommend	VB
9936	755	21	its	-PRON-	PRP$
9936	755	22	frequent	frequent	JJ
9936	755	23	use	use	NN
9936	755	24	.	.	.
9936	756	1	21	21	CD
9936	756	2	.	.	.
9936	757	1	COMPOSITION	composition	NN
9936	757	2	OF	of	IN
9936	757	3	CHEESE.--Since	CHEESE.--Since	NNP
9936	757	4	cheese	cheese	NN
9936	757	5	is	be	VBZ
9936	757	6	a	a	DT
9936	757	7	product	product	NN
9936	757	8	of	of	IN
9936	757	9	milk	milk	NN
9936	757	10	,	,	,
9936	757	11	it	-PRON-	PRP
9936	757	12	is	be	VBZ
9936	757	13	somewhat	somewhat	RB
9936	757	14	similar	similar	JJ
9936	757	15	to	to	IN
9936	757	16	milk	milk	NN
9936	757	17	in	in	IN
9936	757	18	composition	composition	NN
9936	757	19	,	,	,
9936	757	20	but	but	CC
9936	757	21	the	the	DT
9936	757	22	change	change	NN
9936	757	23	that	that	WDT
9936	757	24	occurs	occur	VBZ
9936	757	25	in	in	IN
9936	757	26	the	the	DT
9936	757	27	formation	formation	NN
9936	757	28	of	of	IN
9936	757	29	cheese	cheese	NN
9936	757	30	causes	cause	VBZ
9936	757	31	some	some	DT
9936	757	32	differences	difference	NNS
9936	757	33	.	.	.
9936	758	1	Nearly	nearly	RB
9936	758	2	all	all	PDT
9936	758	3	the	the	DT
9936	758	4	water	water	NN
9936	758	5	present	present	JJ
9936	758	6	in	in	IN
9936	758	7	milk	milk	NN
9936	758	8	is	be	VBZ
9936	758	9	removed	remove	VBN
9936	758	10	during	during	IN
9936	758	11	the	the	DT
9936	758	12	manufacture	manufacture	NN
9936	758	13	of	of	IN
9936	758	14	cheese	cheese	NN
9936	758	15	,	,	,
9936	758	16	so	so	IN
9936	758	17	that	that	IN
9936	758	18	this	this	DT
9936	758	19	product	product	NN
9936	758	20	becomes	become	VBZ
9936	758	21	a	a	DT
9936	758	22	concentrated	concentrated	JJ
9936	758	23	food	food	NN
9936	758	24	made	make	VBN
9936	758	25	up	up	RP
9936	758	26	of	of	IN
9936	758	27	all	all	PDT
9936	758	28	the	the	DT
9936	758	29	nourishment	nourishment	NN
9936	758	30	that	that	IN
9936	758	31	milk	milk	NN
9936	758	32	contains	contain	VBZ
9936	758	33	except	except	IN
9936	758	34	small	small	JJ
9936	758	35	amounts	amount	NNS
9936	758	36	of	of	IN
9936	758	37	albumin	albumin	NN
9936	758	38	,	,	,
9936	758	39	milk	milk	NN
9936	758	40	sugar	sugar	NN
9936	758	41	,	,	,
9936	758	42	and	and	CC
9936	758	43	mineral	mineral	NN
9936	758	44	matter	matter	NN
9936	758	45	.	.	.
9936	759	1	These	these	DT
9936	759	2	,	,	,
9936	759	3	because	because	IN
9936	759	4	they	-PRON-	PRP
9936	759	5	are	be	VBP
9936	759	6	in	in	IN
9936	759	7	solution	solution	NN
9936	759	8	in	in	IN
9936	759	9	the	the	DT
9936	759	10	water	water	NN
9936	759	11	,	,	,
9936	759	12	are	be	VBP
9936	759	13	lost	lose	VBN
9936	759	14	when	when	WRB
9936	759	15	the	the	DT
9936	759	16	whey	whey	NN
9936	759	17	is	be	VBZ
9936	759	18	separated	separate	VBN
9936	759	19	from	from	IN
9936	759	20	the	the	DT
9936	759	21	curd	curd	NN
9936	759	22	.	.	.
9936	760	1	The	the	DT
9936	760	2	food	food	NN
9936	760	3	substances	substance	VBZ
9936	760	4	that	that	WDT
9936	760	5	occur	occur	VBP
9936	760	6	in	in	IN
9936	760	7	the	the	DT
9936	760	8	largest	large	JJS
9936	760	9	amounts	amount	NNS
9936	760	10	are	be	VBP
9936	760	11	fat	fat	JJ
9936	760	12	and	and	CC
9936	760	13	protein	protein	NN
9936	760	14	in	in	IN
9936	760	15	the	the	DT
9936	760	16	form	form	NN
9936	760	17	of	of	IN
9936	760	18	casein	casein	NNP
9936	760	19	,	,	,
9936	760	20	which	which	WDT
9936	760	21	is	be	VBZ
9936	760	22	the	the	DT
9936	760	23	tissue	tissue	NN
9936	760	24	-	-	HYPH
9936	760	25	building	building	NN
9936	760	26	material	material	NN
9936	760	27	of	of	IN
9936	760	28	milk	milk	NN
9936	760	29	.	.	.
9936	761	1	Cheese	cheese	NN
9936	761	2	made	make	VBN
9936	761	3	from	from	IN
9936	761	4	milk	milk	NN
9936	761	5	that	that	WDT
9936	761	6	contains	contain	VBZ
9936	761	7	some	some	DT
9936	761	8	cream	cream	NN
9936	761	9	has	have	VBZ
9936	761	10	in	in	IN
9936	761	11	it	-PRON-	PRP
9936	761	12	a	a	DT
9936	761	13	greater	great	JJR
9936	761	14	amount	amount	NN
9936	761	15	of	of	IN
9936	761	16	fat	fat	NN
9936	761	17	than	than	IN
9936	761	18	that	that	DT
9936	761	19	made	make	VBN
9936	761	20	from	from	IN
9936	761	21	completely	completely	RB
9936	761	22	skimmed	skim	VBN
9936	761	23	milk	milk	NN
9936	761	24	.	.	.
9936	762	1	Besides	besides	IN
9936	762	2	these	these	DT
9936	762	3	two	two	CD
9936	762	4	chief	chief	JJ
9936	762	5	food	food	NN
9936	762	6	substances	substance	NNS
9936	762	7	,	,	,
9936	762	8	cheese	cheese	NN
9936	762	9	contains	contain	VBZ
9936	762	10	a	a	DT
9936	762	11	small	small	JJ
9936	762	12	amount	amount	NN
9936	762	13	of	of	IN
9936	762	14	milk	milk	NN
9936	762	15	sugar	sugar	NN
9936	762	16	,	,	,
9936	762	17	mineral	mineral	NN
9936	762	18	matter	matter	NN
9936	762	19	,	,	,
9936	762	20	and	and	CC
9936	762	21	water	water	NN
9936	762	22	.	.	.
9936	763	1	22	22	CD
9936	763	2	.	.	.
9936	764	1	On	on	IN
9936	764	2	account	account	NN
9936	764	3	of	of	IN
9936	764	4	the	the	DT
9936	764	5	large	large	JJ
9936	764	6	quantity	quantity	NN
9936	764	7	of	of	IN
9936	764	8	protein	protein	NN
9936	764	9	found	find	VBN
9936	764	10	in	in	IN
9936	764	11	cheese	cheese	NN
9936	764	12	,	,	,
9936	764	13	this	this	DT
9936	764	14	food	food	NN
9936	764	15	can	can	MD
9936	764	16	readily	readily	RB
9936	764	17	take	take	VB
9936	764	18	the	the	DT
9936	764	19	place	place	NN
9936	764	20	of	of	IN
9936	764	21	meat	meat	NN
9936	764	22	in	in	IN
9936	764	23	the	the	DT
9936	764	24	diet	diet	NN
9936	764	25	;	;	:
9936	764	26	in	in	IN
9936	764	27	fact	fact	NN
9936	764	28	,	,	,
9936	764	29	it	-PRON-	PRP
9936	764	30	has	have	VBZ
9936	764	31	some	some	DT
9936	764	32	decided	decide	VBN
9936	764	33	advantages	advantage	NNS
9936	764	34	over	over	IN
9936	764	35	meat	meat	NN
9936	764	36	.	.	.
9936	765	1	As	as	IN
9936	765	2	has	have	VBZ
9936	765	3	been	be	VBN
9936	765	4	pointed	point	VBN
9936	765	5	out	out	RP
9936	765	6	,	,	,
9936	765	7	cheese	cheese	NN
9936	765	8	yields	yield	NNS
9936	765	9	more	more	RBR
9936	765	10	than	than	IN
9936	765	11	twice	twice	PDT
9936	765	12	as	as	RB
9936	765	13	much	much	JJ
9936	765	14	food	food	NN
9936	765	15	value	value	NN
9936	765	16	as	as	IN
9936	765	17	an	an	DT
9936	765	18	equal	equal	JJ
9936	765	19	weight	weight	NN
9936	765	20	of	of	IN
9936	765	21	beef	beef	NN
9936	765	22	.	.	.
9936	766	1	Then	then	RB
9936	766	2	,	,	,
9936	766	3	too	too	RB
9936	766	4	,	,	,
9936	766	5	the	the	DT
9936	766	6	buying	buying	NN
9936	766	7	and	and	CC
9936	766	8	care	care	NN
9936	766	9	of	of	IN
9936	766	10	cheese	cheese	NN
9936	766	11	are	be	VBP
9936	766	12	much	much	RB
9936	766	13	simpler	simple	JJR
9936	766	14	matters	matter	NNS
9936	766	15	than	than	IN
9936	766	16	the	the	DT
9936	766	17	buying	buying	NN
9936	766	18	and	and	CC
9936	766	19	care	care	NN
9936	766	20	of	of	IN
9936	766	21	meat	meat	NN
9936	766	22	.	.	.
9936	767	1	As	as	IN
9936	767	2	it	-PRON-	PRP
9936	767	3	does	do	VBZ
9936	767	4	not	not	RB
9936	767	5	require	require	VB
9936	767	6	the	the	DT
9936	767	7	low	low	JJ
9936	767	8	temperature	temperature	NN
9936	767	9	that	that	WDT
9936	767	10	meat	meat	NN
9936	767	11	requires	require	VBZ
9936	767	12	and	and	CC
9936	767	13	does	do	VBZ
9936	767	14	not	not	RB
9936	767	15	spoil	spoil	VB
9936	767	16	so	so	RB
9936	767	17	readily	readily	RB
9936	767	18	,	,	,
9936	767	19	it	-PRON-	PRP
9936	767	20	can	can	MD
9936	767	21	be	be	VB
9936	767	22	bought	buy	VBN
9936	767	23	in	in	IN
9936	767	24	considerable	considerable	JJ
9936	767	25	quantity	quantity	NN
9936	767	26	and	and	CC
9936	767	27	used	use	VBD
9936	767	28	as	as	IN
9936	767	29	desired	desire	VBN
9936	767	30	without	without	IN
9936	767	31	danger	danger	NN
9936	767	32	of	of	IN
9936	767	33	spoiling	spoiling	NN
9936	767	34	and	and	CC
9936	767	35	loss	loss	NN
9936	767	36	.	.	.
9936	768	1	In	in	IN
9936	768	2	addition	addition	NN
9936	768	3	,	,	,
9936	768	4	the	the	DT
9936	768	5	use	use	NN
9936	768	6	of	of	IN
9936	768	7	cheese	cheese	NN
9936	768	8	as	as	IN
9936	768	9	food	food	NN
9936	768	10	does	do	VBZ
9936	768	11	not	not	RB
9936	768	12	require	require	VB
9936	768	13	so	so	RB
9936	768	14	much	much	JJ
9936	768	15	skill	skill	NN
9936	768	16	in	in	IN
9936	768	17	preparation	preparation	NN
9936	768	18	as	as	IN
9936	768	19	meat	meat	NN
9936	768	20	does	do	VBZ
9936	768	21	,	,	,
9936	768	22	nor	nor	CC
9936	768	23	is	be	VBZ
9936	768	24	there	there	EX
9936	768	25	loss	loss	NN
9936	768	26	of	of	IN
9936	768	27	flavor	flavor	NN
9936	768	28	and	and	CC
9936	768	29	nutriment	nutriment	NN
9936	768	30	in	in	IN
9936	768	31	its	-PRON-	PRP$
9936	768	32	preparation	preparation	NN
9936	768	33	,	,	,
9936	768	34	as	as	IN
9936	768	35	is	be	VBZ
9936	768	36	often	often	RB
9936	768	37	the	the	DT
9936	768	38	case	case	NN
9936	768	39	with	with	IN
9936	768	40	meat	meat	NN
9936	768	41	.	.	.
9936	769	1	23	23	CD
9936	769	2	.	.	.
9936	770	1	QUALITY	quality	JJ
9936	770	2	OF	of	IN
9936	770	3	CHEESE.--Every	cheese.--every	NN
9936	770	4	variety	variety	NN
9936	770	5	of	of	IN
9936	770	6	cheese	cheese	NN
9936	770	7	has	have	VBZ
9936	770	8	its	-PRON-	PRP$
9936	770	9	own	own	JJ
9936	770	10	standard	standard	NN
9936	770	11	and	and	CC
9936	770	12	quality	quality	NN
9936	770	13	,	,	,
9936	770	14	some	some	DT
9936	770	15	being	be	VBG
9936	770	16	hard	hard	JJ
9936	770	17	and	and	CC
9936	770	18	dry	dry	JJ
9936	770	19	,	,	,
9936	770	20	others	other	NNS
9936	770	21	moist	moist	VBP
9936	770	22	,	,	,
9936	770	23	and	and	CC
9936	770	24	still	still	RB
9936	770	25	others	other	NNS
9936	770	26	very	very	RB
9936	770	27	soft	soft	JJ
9936	770	28	.	.	.
9936	771	1	The	the	DT
9936	771	2	difference	difference	NN
9936	771	3	in	in	IN
9936	771	4	quality	quality	NN
9936	771	5	is	be	VBZ
9936	771	6	due	due	JJ
9936	771	7	to	to	IN
9936	771	8	the	the	DT
9936	771	9	way	way	NN
9936	771	10	in	in	IN
9936	771	11	which	which	WDT
9936	771	12	the	the	DT
9936	771	13	curd	curd	NN
9936	771	14	is	be	VBZ
9936	771	15	coagulated	coagulate	VBN
9936	771	16	,	,	,
9936	771	17	the	the	DT
9936	771	18	amount	amount	NN
9936	771	19	of	of	IN
9936	771	20	pressure	pressure	NN
9936	771	21	that	that	WDT
9936	771	22	is	be	VBZ
9936	771	23	put	put	VBN
9936	771	24	on	on	IN
9936	771	25	it	-PRON-	PRP
9936	771	26	,	,	,
9936	771	27	and	and	CC
9936	771	28	the	the	DT
9936	771	29	ripening	ripening	NN
9936	771	30	of	of	IN
9936	771	31	the	the	DT
9936	771	32	cheese	cheese	NN
9936	771	33	.	.	.
9936	772	1	The	the	DT
9936	772	2	holes	hole	NNS
9936	772	3	that	that	WDT
9936	772	4	often	often	RB
9936	772	5	occur	occur	VBP
9936	772	6	in	in	IN
9936	772	7	cheese	cheese	NN
9936	772	8	and	and	CC
9936	772	9	give	give	VB
9936	772	10	it	-PRON-	PRP
9936	772	11	a	a	DT
9936	772	12	porous	porous	JJ
9936	772	13	appearance	appearance	NN
9936	772	14	are	be	VBP
9936	772	15	formed	form	VBN
9936	772	16	by	by	IN
9936	772	17	gas	gas	NN
9936	772	18	,	,	,
9936	772	19	which	which	WDT
9936	772	20	is	be	VBZ
9936	772	21	the	the	DT
9936	772	22	product	product	NN
9936	772	23	of	of	IN
9936	772	24	the	the	DT
9936	772	25	growth	growth	NN
9936	772	26	of	of	IN
9936	772	27	bacteria	bacteria	NNS
9936	772	28	.	.	.
9936	773	1	A	a	DT
9936	773	2	large	large	JJ
9936	773	3	number	number	NN
9936	773	4	of	of	IN
9936	773	5	very	very	RB
9936	773	6	small	small	JJ
9936	773	7	holes	hole	NNS
9936	773	8	in	in	IN
9936	773	9	cheese	cheese	NN
9936	773	10	indicate	indicate	VBP
9936	773	11	that	that	IN
9936	773	12	the	the	DT
9936	773	13	milk	milk	NN
9936	773	14	used	use	VBN
9936	773	15	to	to	TO
9936	773	16	make	make	VB
9936	773	17	it	-PRON-	PRP
9936	773	18	was	be	VBD
9936	773	19	not	not	RB
9936	773	20	clean	clean	JJ
9936	773	21	and	and	CC
9936	773	22	contained	contain	VBD
9936	773	23	many	many	JJ
9936	773	24	kinds	kind	NNS
9936	773	25	of	of	IN
9936	773	26	bacteria	bacteria	NNS
9936	773	27	.	.	.
9936	774	1	This	this	DT
9936	774	2	condition	condition	NN
9936	774	3	could	could	MD
9936	774	4	be	be	VB
9936	774	5	overcome	overcome	VBN
9936	774	6	by	by	IN
9936	774	7	the	the	DT
9936	774	8	use	use	NN
9936	774	9	of	of	IN
9936	774	10	absolutely	absolutely	RB
9936	774	11	clean	clean	JJ
9936	774	12	milk	milk	NN
9936	774	13	;	;	:
9936	774	14	indeed	indeed	RB
9936	774	15	,	,	,
9936	774	16	milk	milk	NN
9936	774	17	of	of	IN
9936	774	18	this	this	DT
9936	774	19	kind	kind	NN
9936	774	20	is	be	VBZ
9936	774	21	as	as	RB
9936	774	22	necessary	necessary	JJ
9936	774	23	for	for	IN
9936	774	24	the	the	DT
9936	774	25	production	production	NN
9936	774	26	of	of	IN
9936	774	27	good	good	JJ
9936	774	28	cheese	cheese	NN
9936	774	29	as	as	IN
9936	774	30	it	-PRON-	PRP
9936	774	31	is	be	VBZ
9936	774	32	for	for	IN
9936	774	33	the	the	DT
9936	774	34	making	making	NN
9936	774	35	of	of	IN
9936	774	36	good	good	JJ
9936	774	37	butter	butter	NN
9936	774	38	.	.	.
9936	775	1	Certain	certain	JJ
9936	775	2	cheeses	cheese	NNS
9936	775	3	,	,	,
9936	775	4	such	such	JJ
9936	775	5	as	as	IN
9936	775	6	Limburger	Limburger	NNP
9936	775	7	and	and	CC
9936	775	8	Roquefort	Roquefort	NNP
9936	775	9	,	,	,
9936	775	10	have	have	VBP
9936	775	11	a	a	DT
9936	775	12	typical	typical	JJ
9936	775	13	odor	odor	NN
9936	775	14	and	and	CC
9936	775	15	flavor	flavor	NN
9936	775	16	,	,	,
9936	775	17	the	the	DT
9936	775	18	odor	odor	NN
9936	775	19	being	be	VBG
9936	775	20	due	due	JJ
9936	775	21	to	to	IN
9936	775	22	bacteria	bacteria	NNS
9936	775	23	and	and	CC
9936	775	24	the	the	DT
9936	775	25	flavor	flavor	NN
9936	775	26	to	to	IN
9936	775	27	mold	mold	NN
9936	775	28	.	.	.
9936	776	1	These	these	DT
9936	776	2	are	be	VBP
9936	776	3	carefully	carefully	RB
9936	776	4	grown	grow	VBN
9936	776	5	and	and	CC
9936	776	6	introduced	introduce	VBN
9936	776	7	into	into	IN
9936	776	8	the	the	DT
9936	776	9	cheese	cheese	NN
9936	776	10	during	during	IN
9936	776	11	its	-PRON-	PRP$
9936	776	12	manufacture	manufacture	NN
9936	776	13	.	.	.
9936	777	1	24	24	CD
9936	777	2	.	.	.
9936	778	1	CARE	care	VB
9936	778	2	OF	of	IN
9936	778	3	CHEESE.--The	CHEESE.--The	``
9936	778	4	very	very	RB
9936	778	5	strong	strong	JJ
9936	778	6	odor	odor	NN
9936	778	7	and	and	CC
9936	778	8	flavor	flavor	NN
9936	778	9	that	that	WDT
9936	778	10	characterize	characterize	VBP
9936	778	11	cheese	cheese	NN
9936	778	12	make	make	VBP
9936	778	13	it	-PRON-	PRP
9936	778	14	necessary	necessary	JJ
9936	778	15	that	that	IN
9936	778	16	care	care	NN
9936	778	17	be	be	VB
9936	778	18	given	give	VBN
9936	778	19	to	to	TO
9936	778	20	cheese	cheese	NN
9936	778	21	in	in	IN
9936	778	22	the	the	DT
9936	778	23	home	home	NN
9936	778	24	in	in	IN
9936	778	25	order	order	NN
9936	778	26	to	to	TO
9936	778	27	prevent	prevent	VB
9936	778	28	it	-PRON-	PRP
9936	778	29	from	from	IN
9936	778	30	coming	come	VBG
9936	778	31	in	in	IN
9936	778	32	contact	contact	NN
9936	778	33	with	with	IN
9936	778	34	other	other	JJ
9936	778	35	foods	food	NNS
9936	778	36	and	and	CC
9936	778	37	transmitting	transmit	VBG
9936	778	38	its	-PRON-	PRP$
9936	778	39	odor	odor	NN
9936	778	40	and	and	CC
9936	778	41	flavor	flavor	NN
9936	778	42	to	to	IN
9936	778	43	them	-PRON-	PRP
9936	778	44	.	.	.
9936	779	1	The	the	DT
9936	779	2	best	good	JJS
9936	779	3	place	place	NN
9936	779	4	to	to	TO
9936	779	5	keep	keep	VB
9936	779	6	cheese	cheese	NN
9936	779	7	,	,	,
9936	779	8	particularly	particularly	RB
9936	779	9	the	the	DT
9936	779	10	soft	soft	JJ
9936	779	11	varieties	variety	NNS
9936	779	12	,	,	,
9936	779	13	is	be	VBZ
9936	779	14	in	in	IN
9936	779	15	the	the	DT
9936	779	16	refrigerator	refrigerator	NN
9936	779	17	,	,	,
9936	779	18	where	where	WRB
9936	779	19	it	-PRON-	PRP
9936	779	20	should	should	MD
9936	779	21	be	be	VB
9936	779	22	placed	place	VBN
9936	779	23	in	in	IN
9936	779	24	a	a	DT
9936	779	25	closed	close	VBN
9936	779	26	receptacle	receptacle	NN
9936	779	27	and	and	CC
9936	779	28	kept	keep	VBD
9936	779	29	as	as	RB
9936	779	30	far	far	RB
9936	779	31	as	as	IN
9936	779	32	possible	possible	JJ
9936	779	33	from	from	IN
9936	779	34	foods	food	NNS
9936	779	35	that	that	WDT
9936	779	36	are	be	VBP
9936	779	37	easily	easily	RB
9936	779	38	tainted	taint	VBN
9936	779	39	.	.	.
9936	780	1	It	-PRON-	PRP
9936	780	2	is	be	VBZ
9936	780	3	well	well	JJ
9936	780	4	to	to	TO
9936	780	5	avoid	avoid	VB
9936	780	6	a	a	DT
9936	780	7	damp	damp	JJ
9936	780	8	place	place	NN
9936	780	9	for	for	IN
9936	780	10	the	the	DT
9936	780	11	keeping	keeping	NN
9936	780	12	of	of	IN
9936	780	13	cheese	cheese	NN
9936	780	14	,	,	,
9936	780	15	as	as	IN
9936	780	16	mold	mold	NN
9936	780	17	frequently	frequently	RB
9936	780	18	develops	develop	VBZ
9936	780	19	on	on	IN
9936	780	20	the	the	DT
9936	780	21	outside	outside	NN
9936	780	22	when	when	WRB
9936	780	23	too	too	RB
9936	780	24	much	much	JJ
9936	780	25	moisture	moisture	NN
9936	780	26	is	be	VBZ
9936	780	27	present	present	JJ
9936	780	28	;	;	:
9936	780	29	but	but	CC
9936	780	30	in	in	IN
9936	780	31	case	case	NN
9936	780	32	mold	mold	NN
9936	780	33	does	do	VBZ
9936	780	34	appear	appear	VB
9936	780	35	it	-PRON-	PRP
9936	780	36	can	can	MD
9936	780	37	be	be	VB
9936	780	38	removed	remove	VBN
9936	780	39	by	by	IN
9936	780	40	cutting	cut	VBG
9936	780	41	a	a	DT
9936	780	42	thin	thin	JJ
9936	780	43	slice	slice	NN
9936	780	44	from	from	IN
9936	780	45	the	the	DT
9936	780	46	side	side	NN
9936	780	47	on	on	IN
9936	780	48	which	which	WDT
9936	780	49	it	-PRON-	PRP
9936	780	50	has	have	VBZ
9936	780	51	grown	grow	VBN
9936	780	52	.	.	.
9936	781	1	On	on	IN
9936	781	2	the	the	DT
9936	781	3	other	other	JJ
9936	781	4	hand	hand	NN
9936	781	5	,	,	,
9936	781	6	cheese	cheese	NN
9936	781	7	that	that	WDT
9936	781	8	is	be	VBZ
9936	781	9	kept	keep	VBN
9936	781	10	in	in	IN
9936	781	11	a	a	DT
9936	781	12	dry	dry	JJ
9936	781	13	place	place	NN
9936	781	14	becomes	become	VBZ
9936	781	15	hard	hard	JJ
9936	781	16	and	and	CC
9936	781	17	dry	dry	JJ
9936	781	18	unless	unless	IN
9936	781	19	it	-PRON-	PRP
9936	781	20	is	be	VBZ
9936	781	21	wrapped	wrap	VBN
9936	781	22	in	in	IN
9936	781	23	oiled	oiled	JJ
9936	781	24	paper	paper	NN
9936	781	25	or	or	CC
9936	781	26	a	a	DT
9936	781	27	damp	damp	JJ
9936	781	28	cloth	cloth	NN
9936	781	29	.	.	.
9936	782	1	However	however	RB
9936	782	2	,	,	,
9936	782	3	such	such	JJ
9936	782	4	cheese	cheese	NN
9936	782	5	need	nee	MD
9936	782	6	not	not	RB
9936	782	7	be	be	VB
9936	782	8	thrown	throw	VBN
9936	782	9	away	away	RP
9936	782	10	,	,	,
9936	782	11	for	for	IN
9936	782	12	there	there	EX
9936	782	13	are	be	VBP
9936	782	14	numerous	numerous	JJ
9936	782	15	uses	use	NNS
9936	782	16	,	,	,
9936	782	17	particularly	particularly	RB
9936	782	18	in	in	IN
9936	782	19	cooking	cooking	NN
9936	782	20	,	,	,
9936	782	21	to	to	TO
9936	782	22	which	which	WDT
9936	782	23	it	-PRON-	PRP
9936	782	24	can	can	MD
9936	782	25	be	be	VB
9936	782	26	put	put	VBN
9936	782	27	.	.	.
9936	783	1	*	*	NFP
9936	783	2	*	*	NFP
9936	783	3	*	*	NFP
9936	783	4	*	*	NFP
9936	783	5	*	*	NFP
9936	783	6	KINDS	kind	NNS
9936	783	7	OF	of	IN
9936	783	8	CHEESE	cheese	NN
9936	783	9	CLASSIFICATION	classification	NN
9936	783	10	OF	of	IN
9936	783	11	VARIETIES	varieties	JJ
9936	783	12	25	25	CD
9936	783	13	.	.	.
9936	784	1	The	the	DT
9936	784	2	cheese	cheese	NN
9936	784	3	used	use	VBN
9936	784	4	in	in	IN
9936	784	5	the	the	DT
9936	784	6	United	United	NNP
9936	784	7	States	States	NNP
9936	784	8	may	may	MD
9936	784	9	be	be	VB
9936	784	10	included	include	VBN
9936	784	11	under	under	IN
9936	784	12	two	two	CD
9936	784	13	leading	leading	JJ
9936	784	14	classes	class	NNS
9936	784	15	,	,	,
9936	784	16	namely	namely	RB
9936	784	17	,	,	,
9936	784	18	_	_	NNP
9936	784	19	foreign	foreign	JJ
9936	784	20	cheese	cheese	NN
9936	784	21	_	_	NNP
9936	784	22	and	and	CC
9936	784	23	_	_	NNP
9936	784	24	domestic	domestic	JJ
9936	784	25	cheese	cheese	NN
9936	784	26	_	_	NNP
9936	784	27	.	.	.
9936	785	1	Since	since	IN
9936	785	2	the	the	DT
9936	785	3	foreign	foreign	JJ
9936	785	4	cheeses	cheese	NNS
9936	785	5	are	be	VBP
9936	785	6	imported	import	VBN
9936	785	7	,	,	,
9936	785	8	they	-PRON-	PRP
9936	785	9	are	be	VBP
9936	785	10	more	more	RBR
9936	785	11	expensive	expensive	JJ
9936	785	12	than	than	IN
9936	785	13	the	the	DT
9936	785	14	cheeses	cheese	NNS
9936	785	15	made	make	VBN
9936	785	16	here	here	RB
9936	785	17	,	,	,
9936	785	18	and	and	CC
9936	785	19	should	should	MD
9936	785	20	not	not	RB
9936	785	21	be	be	VB
9936	785	22	bought	buy	VBN
9936	785	23	if	if	IN
9936	785	24	cheese	cheese	NN
9936	785	25	is	be	VBZ
9936	785	26	to	to	TO
9936	785	27	be	be	VB
9936	785	28	used	use	VBN
9936	785	29	as	as	IN
9936	785	30	an	an	DT
9936	785	31	economical	economical	JJ
9936	785	32	article	article	NN
9936	785	33	of	of	IN
9936	785	34	food	food	NN
9936	785	35	.	.	.
9936	786	1	They	-PRON-	PRP
9936	786	2	are	be	VBP
9936	786	3	valuable	valuable	JJ
9936	786	4	chiefly	chiefly	RB
9936	786	5	for	for	IN
9936	786	6	their	-PRON-	PRP$
9936	786	7	flavor	flavor	NN
9936	786	8	and	and	CC
9936	786	9	are	be	VBP
9936	786	10	generally	generally	RB
9936	786	11	bought	buy	VBN
9936	786	12	for	for	IN
9936	786	13	this	this	DT
9936	786	14	reason	reason	NN
9936	786	15	.	.	.
9936	787	1	The	the	DT
9936	787	2	domestic	domestic	JJ
9936	787	3	cheeses	cheese	NNS
9936	787	4	can	can	MD
9936	787	5	be	be	VB
9936	787	6	used	use	VBN
9936	787	7	in	in	IN
9936	787	8	larger	large	JJR
9936	787	9	quantities	quantity	NNS
9936	787	10	,	,	,
9936	787	11	for	for	IN
9936	787	12	,	,	,
9936	787	13	besides	besides	IN
9936	787	14	being	be	VBG
9936	787	15	less	less	RBR
9936	787	16	expensive	expensive	JJ
9936	787	17	,	,	,
9936	787	18	they	-PRON-	PRP
9936	787	19	are	be	VBP
9936	787	20	usually	usually	RB
9936	787	21	of	of	IN
9936	787	22	a	a	DT
9936	787	23	milder	milder	NN
9936	787	24	type	type	NN
9936	787	25	and	and	CC
9936	787	26	are	be	VBP
9936	787	27	more	more	RBR
9936	787	28	easily	easily	RB
9936	787	29	digested	digested	JJ
9936	787	30	.	.	.
9936	788	1	To	to	TO
9936	788	2	enable	enable	VB
9936	788	3	the	the	DT
9936	788	4	housewife	housewife	NN
9936	788	5	to	to	TO
9936	788	6	become	become	VB
9936	788	7	familiar	familiar	JJ
9936	788	8	with	with	IN
9936	788	9	the	the	DT
9936	788	10	principal	principal	JJ
9936	788	11	varieties	variety	NNS
9936	788	12	of	of	IN
9936	788	13	each	each	DT
9936	788	14	of	of	IN
9936	788	15	these	these	DT
9936	788	16	classes	class	NNS
9936	788	17	,	,	,
9936	788	18	a	a	DT
9936	788	19	discussion	discussion	NN
9936	788	20	of	of	IN
9936	788	21	them	-PRON-	PRP
9936	788	22	,	,	,
9936	788	23	including	include	VBG
9936	788	24	their	-PRON-	PRP$
9936	788	25	names	name	NNS
9936	788	26	,	,	,
9936	788	27	characteristics	characteristic	NNS
9936	788	28	,	,	,
9936	788	29	and	and	CC
9936	788	30	,	,	,
9936	788	31	in	in	IN
9936	788	32	some	some	DT
9936	788	33	cases	case	NNS
9936	788	34	,	,	,
9936	788	35	their	-PRON-	PRP$
9936	788	36	use	use	NN
9936	788	37	and	and	CC
9936	788	38	the	the	DT
9936	788	39	method	method	NN
9936	788	40	of	of	IN
9936	788	41	making	make	VBG
9936	788	42	,	,	,
9936	788	43	is	be	VBZ
9936	788	44	here	here	RB
9936	788	45	given	give	VBN
9936	788	46	.	.	.
9936	789	1	In	in	IN
9936	789	2	addition	addition	NN
9936	789	3	,	,	,
9936	789	4	there	there	EX
9936	789	5	are	be	VBP
9936	789	6	shown	show	VBN
9936	789	7	in	in	IN
9936	789	8	colors	color	NNS
9936	789	9	,	,	,
9936	789	10	in	in	IN
9936	789	11	Fig	Fig	NNP
9936	789	12	.	.	.
9936	790	1	4	4	LS
9936	790	2	,	,	,
9936	790	3	a	a	DT
9936	790	4	large	large	JJ
9936	790	5	number	number	NN
9936	790	6	of	of	IN
9936	790	7	cheeses	cheese	NNS
9936	790	8	,	,	,
9936	790	9	together	together	RB
9936	790	10	with	with	IN
9936	790	11	a	a	DT
9936	790	12	print	print	NN
9936	790	13	of	of	IN
9936	790	14	butter	butter	NN
9936	790	15	_	_	NNP
9936	790	16	o	o	XX
9936	790	17	_	_	NNP
9936	790	18	,	,	,
9936	790	19	which	which	WDT
9936	790	20	serves	serve	VBZ
9936	790	21	to	to	TO
9936	790	22	illustrate	illustrate	VB
9936	790	23	the	the	DT
9936	790	24	irregular	irregular	JJ
9936	790	25	surface	surface	NN
9936	790	26	that	that	WDT
9936	790	27	is	be	VBZ
9936	790	28	exposed	expose	VBN
9936	790	29	when	when	WRB
9936	790	30	good	good	JJ
9936	790	31	butter	butter	NN
9936	790	32	is	be	VBZ
9936	790	33	broken	break	VBN
9936	790	34	apart	apart	RB
9936	790	35	.	.	.
9936	791	1	IMPORTED	import	VBN
9936	791	2	CHEESE	CHEESE	NNP
9936	791	3	26	26	CD
9936	791	4	.	.	.
9936	792	1	Each	each	DT
9936	792	2	of	of	IN
9936	792	3	the	the	DT
9936	792	4	European	european	JJ
9936	792	5	countries	country	NNS
9936	792	6	has	have	VBZ
9936	792	7	originated	originate	VBN
9936	792	8	its	-PRON-	PRP$
9936	792	9	own	own	JJ
9936	792	10	peculiar	peculiar	JJ
9936	792	11	kind	kind	NN
9936	792	12	of	of	IN
9936	792	13	cheese	cheese	NN
9936	792	14	,	,	,
9936	792	15	which	which	WDT
9936	792	16	remains	remain	VBZ
9936	792	17	representative	representative	JJ
9936	792	18	of	of	IN
9936	792	19	a	a	DT
9936	792	20	certain	certain	JJ
9936	792	21	people	people	NNS
9936	792	22	or	or	CC
9936	792	23	locality	locality	NN
9936	792	24	.	.	.
9936	793	1	The	the	DT
9936	793	2	majority	majority	NN
9936	793	3	of	of	IN
9936	793	4	these	these	DT
9936	793	5	cheeses	cheese	NNS
9936	793	6	have	have	VBP
9936	793	7	met	meet	VBN
9936	793	8	with	with	IN
9936	793	9	so	so	RB
9936	793	10	much	much	JJ
9936	793	11	favor	favor	NN
9936	793	12	in	in	IN
9936	793	13	the	the	DT
9936	793	14	United	United	NNP
9936	793	15	States	States	NNP
9936	793	16	that	that	IN
9936	793	17	large	large	JJ
9936	793	18	quantities	quantity	NNS
9936	793	19	of	of	IN
9936	793	20	them	-PRON-	PRP
9936	793	21	are	be	VBP
9936	793	22	continually	continually	RB
9936	793	23	imported	import	VBN
9936	793	24	.	.	.
9936	794	1	A	a	DT
9936	794	2	few	few	JJ
9936	794	3	of	of	IN
9936	794	4	them	-PRON-	PRP
9936	794	5	have	have	VBP
9936	794	6	been	be	VBN
9936	794	7	copied	copy	VBN
9936	794	8	here	here	RB
9936	794	9	with	with	IN
9936	794	10	success	success	NN
9936	794	11	,	,	,
9936	794	12	but	but	CC
9936	794	13	others	other	NNS
9936	794	14	have	have	VBP
9936	794	15	not	not	RB
9936	794	16	been	be	VBN
9936	794	17	successfully	successfully	RB
9936	794	18	made	make	VBN
9936	794	19	.	.	.
9936	795	1	While	while	IN
9936	795	2	these	these	DT
9936	795	3	are	be	VBP
9936	795	4	not	not	RB
9936	795	5	in	in	IN
9936	795	6	such	such	JJ
9936	795	7	common	common	JJ
9936	795	8	use	use	NN
9936	795	9	as	as	IN
9936	795	10	the	the	DT
9936	795	11	domestic	domestic	JJ
9936	795	12	cheeses	cheese	NNS
9936	795	13	,	,	,
9936	795	14	it	-PRON-	PRP
9936	795	15	is	be	VBZ
9936	795	16	well	well	JJ
9936	795	17	for	for	IN
9936	795	18	every	every	DT
9936	795	19	one	one	NN
9936	795	20	to	to	TO
9936	795	21	know	know	VB
9936	795	22	their	-PRON-	PRP$
9936	795	23	names	name	NNS
9936	795	24	and	and	CC
9936	795	25	the	the	DT
9936	795	26	characteristics	characteristic	NNS
9936	795	27	by	by	IN
9936	795	28	which	which	WDT
9936	795	29	they	-PRON-	PRP
9936	795	30	can	can	MD
9936	795	31	be	be	VB
9936	795	32	identified	identify	VBN
9936	795	33	.	.	.
9936	796	1	27	27	CD
9936	796	2	.	.	.
9936	797	1	ENGLISH	ENGLISH	NNP
9936	797	2	CHEESE.--Chief	cheese.--chief	NN
9936	797	3	among	among	IN
9936	797	4	the	the	DT
9936	797	5	kinds	kind	NNS
9936	797	6	of	of	IN
9936	797	7	cheeses	cheese	NNS
9936	797	8	made	make	VBN
9936	797	9	in	in	IN
9936	797	10	England	England	NNP
9936	797	11	is	be	VBZ
9936	797	12	CHEDDAR	CHEDDAR	NNP
9936	797	13	CHEESE	CHEESE	NNP
9936	797	14	,	,	,
9936	797	15	which	which	WDT
9936	797	16	is	be	VBZ
9936	797	17	illustrated	illustrate	VBN
9936	797	18	at	at	IN
9936	797	19	_	_	NNP
9936	797	20	a	a	DT
9936	797	21	_	_	NNP
9936	797	22	,	,	,
9936	797	23	Fig	Fig	NNP
9936	797	24	.	.	.
9936	798	1	4	4	LS
9936	798	2	.	.	.
9936	799	1	It	-PRON-	PRP
9936	799	2	is	be	VBZ
9936	799	3	rich	rich	JJ
9936	799	4	,	,	,
9936	799	5	double	double	JJ
9936	799	6	-	-	HYPH
9936	799	7	thick	thick	JJ
9936	799	8	cream	cream	NN
9936	799	9	cheese	cheese	NN
9936	799	10	,	,	,
9936	799	11	ranging	range	VBG
9936	799	12	from	from	IN
9936	799	13	a	a	DT
9936	799	14	pale	pale	NN
9936	799	15	to	to	IN
9936	799	16	a	a	DT
9936	799	17	dark	dark	JJ
9936	799	18	yellow	yellow	NN
9936	799	19	,	,	,
9936	799	20	although	although	IN
9936	799	21	when	when	WRB
9936	799	22	uncolored	uncolored	VBP
9936	799	23	it	-PRON-	PRP
9936	799	24	may	may	MD
9936	799	25	be	be	VB
9936	799	26	white	white	JJ
9936	799	27	.	.	.
9936	800	1	Such	such	JJ
9936	800	2	cheese	cheese	NN
9936	800	3	,	,	,
9936	800	4	when	when	WRB
9936	800	5	fresh	fresh	JJ
9936	800	6	,	,	,
9936	800	7	has	have	VBZ
9936	800	8	a	a	DT
9936	800	9	milk	milk	NN
9936	800	10	flavor	flavor	NN
9936	800	11	,	,	,
9936	800	12	but	but	CC
9936	800	13	when	when	WRB
9936	800	14	it	-PRON-	PRP
9936	800	15	is	be	VBZ
9936	800	16	well	well	RB
9936	800	17	ripened	ripen	VBN
9936	800	18	it	-PRON-	PRP
9936	800	19	has	have	VBZ
9936	800	20	a	a	DT
9936	800	21	characteristic	characteristic	JJ
9936	800	22	sharp	sharp	JJ
9936	800	23	taste	taste	NN
9936	800	24	.	.	.
9936	801	1	New	new	JJ
9936	801	2	Cheddar	Cheddar	NNP
9936	801	3	cheese	cheese	NN
9936	801	4	is	be	VBZ
9936	801	5	soft	soft	JJ
9936	801	6	,	,	,
9936	801	7	but	but	CC
9936	801	8	not	not	RB
9936	801	9	waxy	waxy	RB
9936	801	10	,	,	,
9936	801	11	in	in	IN
9936	801	12	texture	texture	NN
9936	801	13	and	and	CC
9936	801	14	may	may	MD
9936	801	15	readily	readily	RB
9936	801	16	be	be	VB
9936	801	17	shaved	shave	VBN
9936	801	18	or	or	CC
9936	801	19	broken	break	VBN
9936	801	20	into	into	IN
9936	801	21	small	small	JJ
9936	801	22	pieces	piece	NNS
9936	801	23	;	;	:
9936	801	24	when	when	WRB
9936	801	25	it	-PRON-	PRP
9936	801	26	is	be	VBZ
9936	801	27	well	well	RB
9936	801	28	ripened	ripen	VBN
9936	801	29	,	,	,
9936	801	30	it	-PRON-	PRP
9936	801	31	may	may	MD
9936	801	32	be	be	VB
9936	801	33	grated	grate	VBN
9936	801	34	.	.	.
9936	802	1	English	English	NNP
9936	802	2	Cheddar	Cheddar	NNP
9936	802	3	cheese	cheese	NN
9936	802	4	is	be	VBZ
9936	802	5	not	not	RB
9936	802	6	unlike	unlike	IN
9936	802	7	AMERICAN	AMERICAN	NNP
9936	802	8	CHEDDAR	CHEDDAR	NNP
9936	802	9	CHEESE	CHEESE	NNP
9936	802	10	,	,	,
9936	802	11	or	or	CC
9936	802	12	,	,	,
9936	802	13	as	as	IN
9936	802	14	it	-PRON-	PRP
9936	802	15	is	be	VBZ
9936	802	16	commonly	commonly	RB
9936	802	17	called	call	VBN
9936	802	18	,	,	,
9936	802	19	_	_	NNP
9936	802	20	American	american	JJ
9936	802	21	cream	cream	NN
9936	802	22	cheese	cheese	NN
9936	802	23	_	_	NNP
9936	802	24	,	,	,
9936	802	25	which	which	WDT
9936	802	26	is	be	VBZ
9936	802	27	shown	show	VBN
9936	802	28	by	by	IN
9936	802	29	_	_	NNP
9936	802	30	b	b	NNP
9936	802	31	_	_	NNP
9936	802	32	.	.	.
9936	803	1	In	in	IN
9936	803	2	fact	fact	NN
9936	803	3	the	the	DT
9936	803	4	American	american	JJ
9936	803	5	variety	variety	NN
9936	803	6	is	be	VBZ
9936	803	7	made	make	VBN
9936	803	8	according	accord	VBG
9936	803	9	to	to	IN
9936	803	10	the	the	DT
9936	803	11	method	method	NN
9936	803	12	used	use	VBN
9936	803	13	for	for	IN
9936	803	14	the	the	DT
9936	803	15	English	English	NNP
9936	803	16	.	.	.
9936	804	1	Owing	owe	VBG
9936	804	2	to	to	IN
9936	804	3	its	-PRON-	PRP$
9936	804	4	characteristics	characteristic	NNS
9936	804	5	,	,	,
9936	804	6	flavor	flavor	NN
9936	804	7	,	,	,
9936	804	8	and	and	CC
9936	804	9	abundance	abundance	NN
9936	804	10	,	,	,
9936	804	11	Cheddar	Cheddar	NNP
9936	804	12	cheese	cheese	NN
9936	804	13	,	,	,
9936	804	14	both	both	CC
9936	804	15	English	English	NNP
9936	804	16	and	and	CC
9936	804	17	American	American	NNP
9936	804	18	,	,	,
9936	804	19	is	be	VBZ
9936	804	20	the	the	DT
9936	804	21	kind	kind	NN
9936	804	22	that	that	WDT
9936	804	23	is	be	VBZ
9936	804	24	used	use	VBN
9936	804	25	most	most	RBS
9936	804	26	extensively	extensively	RB
9936	804	27	in	in	IN
9936	804	28	the	the	DT
9936	804	29	United	United	NNP
9936	804	30	States	States	NNP
9936	804	31	.	.	.
9936	805	1	ENGLISH	ENGLISH	NNP
9936	805	2	DAIRY	DAIRY	NNP
9936	805	3	CHEESE	CHEESE	NNP
9936	805	4	,	,	,
9936	805	5	shown	show	VBN
9936	805	6	at	at	IN
9936	805	7	_	_	NNP
9936	805	8	d	d	NNP
9936	805	9	_	_	NNP
9936	805	10	,	,	,
9936	805	11	is	be	VBZ
9936	805	12	similar	similar	JJ
9936	805	13	to	to	IN
9936	805	14	Cheddar	Cheddar	NNP
9936	805	15	cheese	cheese	NN
9936	805	16	,	,	,
9936	805	17	although	although	IN
9936	805	18	it	-PRON-	PRP
9936	805	19	has	have	VBZ
9936	805	20	a	a	DT
9936	805	21	reddish	reddish	JJ
9936	805	22	color	color	NN
9936	805	23	and	and	CC
9936	805	24	,	,	,
9936	805	25	on	on	IN
9936	805	26	account	account	NN
9936	805	27	of	of	IN
9936	805	28	the	the	DT
9936	805	29	method	method	NN
9936	805	30	of	of	IN
9936	805	31	manufacture	manufacture	NN
9936	805	32	,	,	,
9936	805	33	it	-PRON-	PRP
9936	805	34	is	be	VBZ
9936	805	35	harder	hard	JJR
9936	805	36	.	.	.
9936	806	1	This	this	DT
9936	806	2	kind	kind	NN
9936	806	3	of	of	IN
9936	806	4	cheese	cheese	NN
9936	806	5	lends	lend	VBZ
9936	806	6	itself	-PRON-	PRP
9936	806	7	well	well	RB
9936	806	8	to	to	IN
9936	806	9	cooking	cooking	NN
9936	806	10	,	,	,
9936	806	11	as	as	IN
9936	806	12	it	-PRON-	PRP
9936	806	13	may	may	MD
9936	806	14	be	be	VB
9936	806	15	easily	easily	RB
9936	806	16	grated	grate	VBN
9936	806	17	.	.	.
9936	807	1	CHESHIRE	CHESHIRE	NNP
9936	807	2	CHEESE	CHEESE	NNP
9936	807	3	,	,	,
9936	807	4	a	a	DT
9936	807	5	well	well	RB
9936	807	6	-	-	HYPH
9936	807	7	known	know	VBN
9936	807	8	English	English	NNP
9936	807	9	variety	variety	NN
9936	807	10	,	,	,
9936	807	11	is	be	VBZ
9936	807	12	a	a	DT
9936	807	13	dry	dry	JJ
9936	807	14	cream	cream	NN
9936	807	15	cheese	cheese	NN
9936	807	16	made	make	VBN
9936	807	17	from	from	IN
9936	807	18	whole	whole	JJ
9936	807	19	cow	cow	NN
9936	807	20	's	's	POS
9936	807	21	milk	milk	NN
9936	807	22	.	.	.
9936	808	1	It	-PRON-	PRP
9936	808	2	is	be	VBZ
9936	808	3	deep	deep	RB
9936	808	4	yellow	yellow	NN
9936	808	5	or	or	CC
9936	808	6	red	red	JJ
9936	808	7	in	in	IN
9936	808	8	color	color	NN
9936	808	9	,	,	,
9936	808	10	similar	similar	JJ
9936	808	11	in	in	IN
9936	808	12	flavor	flavor	NN
9936	808	13	to	to	IN
9936	808	14	Cheddar	Cheddar	NNP
9936	808	15	cheese	cheese	NN
9936	808	16	,	,	,
9936	808	17	and	and	CC
9936	808	18	is	be	VBZ
9936	808	19	used	use	VBN
9936	808	20	in	in	IN
9936	808	21	much	much	RB
9936	808	22	the	the	DT
9936	808	23	same	same	JJ
9936	808	24	manner	manner	NN
9936	808	25	.	.	.
9936	809	1	[	[	-LRB-
9936	809	2	Illustration	illustration	NN
9936	809	3	]	]	-RRB-
9936	809	4	[	[	-LRB-
9936	809	5	Illustration	illustration	NN
9936	809	6	]	]	-RRB-
9936	809	7	STILTON	STILTON	NNP
9936	809	8	CHEESE	CHEESE	NNP
9936	809	9	,	,	,
9936	809	10	shown	show	VBN
9936	809	11	at	at	IN
9936	809	12	_	_	NNP
9936	809	13	m	m	NNP
9936	809	14	_	_	NNP
9936	809	15	,	,	,
9936	809	16	is	be	VBZ
9936	809	17	a	a	DT
9936	809	18	hard	hard	JJ
9936	809	19	cheese	cheese	NN
9936	809	20	made	make	VBN
9936	809	21	from	from	IN
9936	809	22	cow	cow	NN
9936	809	23	's	's	POS
9936	809	24	milk	milk	NN
9936	809	25	to	to	TO
9936	809	26	which	which	WDT
9936	809	27	cream	cream	NN
9936	809	28	has	have	VBZ
9936	809	29	been	be	VBN
9936	809	30	added	add	VBN
9936	809	31	and	and	CC
9936	809	32	which	which	WDT
9936	809	33	is	be	VBZ
9936	809	34	coagulated	coagulate	VBN
9936	809	35	with	with	IN
9936	809	36	rennet	rennet	NN
9936	809	37	.	.	.
9936	810	1	Mold	mold	NN
9936	810	2	is	be	VBZ
9936	810	3	introduced	introduce	VBN
9936	810	4	into	into	IN
9936	810	5	this	this	DT
9936	810	6	cheese	cheese	NN
9936	810	7	,	,	,
9936	810	8	so	so	IN
9936	810	9	that	that	IN
9936	810	10	it	-PRON-	PRP
9936	810	11	resembles	resemble	VBZ
9936	810	12	Roquefort	Roquefort	NNP
9936	810	13	cheese	cheese	NN
9936	810	14	,	,	,
9936	810	15	which	which	WDT
9936	810	16	is	be	VBZ
9936	810	17	shown	show	VBN
9936	810	18	at	at	IN
9936	810	19	_	_	NNP
9936	810	20	j	j	NNP
9936	810	21	_	_	NNP
9936	810	22	.	.	.
9936	811	1	28	28	CD
9936	811	2	.	.	.
9936	812	1	HOLLAND	HOLLAND	NNP
9936	812	2	CHEESE.--The	cheese.--the	JJ
9936	812	3	variety	variety	NN
9936	812	4	of	of	IN
9936	812	5	cheese	cheese	NN
9936	812	6	shown	show	VBN
9936	812	7	at	at	IN
9936	812	8	_	_	NNP
9936	812	9	e	e	NNP
9936	812	10	_	_	NNP
9936	812	11	,	,	,
9936	812	12	Fig	Fig	NNP
9936	812	13	.	.	.
9936	813	1	4	4	LS
9936	813	2	,	,	,
9936	813	3	is	be	VBZ
9936	813	4	known	know	VBN
9936	813	5	as	as	IN
9936	813	6	EDAM	EDAM	NNP
9936	813	7	CHEESE	CHEESE	NNP
9936	813	8	.	.	.
9936	814	1	It	-PRON-	PRP
9936	814	2	is	be	VBZ
9936	814	3	a	a	DT
9936	814	4	hard	hard	JJ
9936	814	5	rennet	rennet	NN
9936	814	6	cheese	cheese	NN
9936	814	7	of	of	IN
9936	814	8	a	a	DT
9936	814	9	red	red	JJ
9936	814	10	color	color	NN
9936	814	11	and	and	CC
9936	814	12	is	be	VBZ
9936	814	13	mild	mild	JJ
9936	814	14	in	in	IN
9936	814	15	flavor	flavor	NN
9936	814	16	.	.	.
9936	815	1	This	this	DT
9936	815	2	kind	kind	NN
9936	815	3	of	of	IN
9936	815	4	cheese	cheese	NN
9936	815	5	is	be	VBZ
9936	815	6	molded	mold	VBN
9936	815	7	into	into	IN
9936	815	8	the	the	DT
9936	815	9	shape	shape	NN
9936	815	10	of	of	IN
9936	815	11	a	a	DT
9936	815	12	ball	ball	NN
9936	815	13	,	,	,
9936	815	14	the	the	DT
9936	815	15	outside	outside	NN
9936	815	16	of	of	IN
9936	815	17	which	which	WDT
9936	815	18	is	be	VBZ
9936	815	19	usually	usually	RB
9936	815	20	dyed	dye	VBN
9936	815	21	red	red	JJ
9936	815	22	,	,	,
9936	815	23	and	and	CC
9936	815	24	will	will	MD
9936	815	25	keep	keep	VB
9936	815	26	for	for	IN
9936	815	27	a	a	DT
9936	815	28	long	long	JJ
9936	815	29	period	period	NN
9936	815	30	of	of	IN
9936	815	31	time	time	NN
9936	815	32	.	.	.
9936	816	1	Edam	Edam	NNP
9936	816	2	cheese	cheese	NN
9936	816	3	is	be	VBZ
9936	816	4	one	one	CD
9936	816	5	of	of	IN
9936	816	6	the	the	DT
9936	816	7	important	important	JJ
9936	816	8	products	product	NNS
9936	816	9	of	of	IN
9936	816	10	the	the	DT
9936	816	11	Netherlands	Netherlands	NNP
9936	816	12	,	,	,
9936	816	13	and	and	CC
9936	816	14	while	while	IN
9936	816	15	it	-PRON-	PRP
9936	816	16	is	be	VBZ
9936	816	17	seldom	seldom	RB
9936	816	18	used	use	VBN
9936	816	19	in	in	IN
9936	816	20	cookery	cookery	NN
9936	816	21	in	in	IN
9936	816	22	the	the	DT
9936	816	23	homes	home	NNS
9936	816	24	of	of	IN
9936	816	25	this	this	DT
9936	816	26	country	country	NN
9936	816	27	,	,	,
9936	816	28	it	-PRON-	PRP
9936	816	29	is	be	VBZ
9936	816	30	served	serve	VBN
9936	816	31	at	at	IN
9936	816	32	the	the	DT
9936	816	33	table	table	NN
9936	816	34	.	.	.
9936	817	1	Usually	usually	RB
9936	817	2	a	a	DT
9936	817	3	section	section	NN
9936	817	4	of	of	IN
9936	817	5	the	the	DT
9936	817	6	top	top	NN
9936	817	7	is	be	VBZ
9936	817	8	cut	cut	VBN
9936	817	9	off	off	RP
9936	817	10	to	to	TO
9936	817	11	serve	serve	VB
9936	817	12	as	as	IN
9936	817	13	a	a	DT
9936	817	14	lid	lid	NN
9936	817	15	while	while	IN
9936	817	16	the	the	DT
9936	817	17	inside	inside	NN
9936	817	18	is	be	VBZ
9936	817	19	scooped	scoop	VBN
9936	817	20	out	out	RP
9936	817	21	as	as	IN
9936	817	22	needed	need	VBN
9936	817	23	.	.	.
9936	818	1	Sometimes	sometimes	RB
9936	818	2	,	,	,
9936	818	3	after	after	IN
9936	818	4	most	most	JJS
9936	818	5	of	of	IN
9936	818	6	the	the	DT
9936	818	7	cheese	cheese	NN
9936	818	8	has	have	VBZ
9936	818	9	been	be	VBN
9936	818	10	removed	remove	VBN
9936	818	11	,	,	,
9936	818	12	the	the	DT
9936	818	13	hollow	hollow	JJ
9936	818	14	shell	shell	NN
9936	818	15	is	be	VBZ
9936	818	16	stuffed	stuff	VBN
9936	818	17	with	with	IN
9936	818	18	macaroni	macaroni	JJ
9936	818	19	or	or	CC
9936	818	20	rice	rice	NN
9936	818	21	that	that	WDT
9936	818	22	has	have	VBZ
9936	818	23	been	be	VBN
9936	818	24	cooked	cook	VBN
9936	818	25	and	and	CC
9936	818	26	seasoned	season	VBN
9936	818	27	and	and	CC
9936	818	28	the	the	DT
9936	818	29	food	food	NN
9936	818	30	then	then	RB
9936	818	31	baked	bake	VBD
9936	818	32	in	in	IN
9936	818	33	the	the	DT
9936	818	34	shell	shell	NN
9936	818	35	.	.	.
9936	819	1	29	29	CD
9936	819	2	.	.	.
9936	820	1	FRENCH	FRENCH	NNP
9936	820	2	CHEESES.--Among	CHEESES.--Among	NNP
9936	820	3	the	the	DT
9936	820	4	French	french	JJ
9936	820	5	cheeses	cheese	NNS
9936	820	6	,	,	,
9936	820	7	the	the	DT
9936	820	8	variety	variety	NN
9936	820	9	called	call	VBN
9936	820	10	GRUYÃ	GRUYÃ	NNP
9936	820	11	�	�	NNP
9936	820	12	RE	RE	NNP
9936	820	13	CHEESE	CHEESE	NNP
9936	820	14	,	,	,
9936	820	15	which	which	WDT
9936	820	16	is	be	VBZ
9936	820	17	shown	show	VBN
9936	820	18	at	at	IN
9936	820	19	_	_	NNP
9936	820	20	f	f	NNP
9936	820	21	_	_	NNP
9936	820	22	,	,	,
9936	820	23	Fig	Fig	NNP
9936	820	24	.	.	.
9936	821	1	4	4	LS
9936	821	2	,	,	,
9936	821	3	is	be	VBZ
9936	821	4	well	well	RB
9936	821	5	liked	like	VBN
9936	821	6	.	.	.
9936	822	1	It	-PRON-	PRP
9936	822	2	is	be	VBZ
9936	822	3	usually	usually	RB
9936	822	4	made	make	VBN
9936	822	5	of	of	IN
9936	822	6	skim	skim	NN
9936	822	7	milk	milk	NN
9936	822	8	,	,	,
9936	822	9	has	have	VBZ
9936	822	10	a	a	DT
9936	822	11	yellow	yellow	JJ
9936	822	12	color	color	NN
9936	822	13	and	and	CC
9936	822	14	a	a	DT
9936	822	15	mild	mild	JJ
9936	822	16	,	,	,
9936	822	17	sweetish	sweetish	JJ
9936	822	18	flavor	flavor	NN
9936	822	19	,	,	,
9936	822	20	and	and	CC
9936	822	21	contains	contain	VBZ
9936	822	22	large	large	JJ
9936	822	23	holes	hole	NNS
9936	822	24	like	like	IN
9936	822	25	those	those	DT
9936	822	26	found	find	VBN
9936	822	27	in	in	IN
9936	822	28	Swiss	Swiss	NNP
9936	822	29	and	and	CC
9936	822	30	Emmenthal	Emmenthal	NNP
9936	822	31	cheeses	cheese	NNS
9936	822	32	,	,	,
9936	822	33	varieties	variety	NNS
9936	822	34	that	that	WDT
9936	822	35	are	be	VBP
9936	822	36	very	very	RB
9936	822	37	similar	similar	JJ
9936	822	38	to	to	IN
9936	822	39	it	-PRON-	PRP
9936	822	40	.	.	.
9936	823	1	Like	like	IN
9936	823	2	these	these	DT
9936	823	3	cheeses	cheese	NNS
9936	823	4	,	,	,
9936	823	5	Gruyère	Gruyère	NNP
9936	823	6	cheese	cheese	NN
9936	823	7	may	may	MD
9936	823	8	be	be	VB
9936	823	9	used	use	VBN
9936	823	10	in	in	IN
9936	823	11	cooking	cooking	NN
9936	823	12	or	or	CC
9936	823	13	served	serve	VBD
9936	823	14	without	without	IN
9936	823	15	cooking	cooking	NN
9936	823	16	,	,	,
9936	823	17	being	be	VBG
9936	823	18	used	use	VBN
9936	823	19	considerably	considerably	RB
9936	823	20	in	in	IN
9936	823	21	the	the	DT
9936	823	22	making	making	NN
9936	823	23	of	of	IN
9936	823	24	sandwiches	sandwich	NNS
9936	823	25	.	.	.
9936	824	1	BRIE	brie	NN
9936	824	2	CHEESE	CHEESE	NNP
9936	824	3	is	be	VBZ
9936	824	4	a	a	DT
9936	824	5	French	french	JJ
9936	824	6	variety	variety	NN
9936	824	7	of	of	IN
9936	824	8	very	very	RB
9936	824	9	soft	soft	JJ
9936	824	10	cheese	cheese	NN
9936	824	11	,	,	,
9936	824	12	with	with	IN
9936	824	13	a	a	DT
9936	824	14	strong	strong	JJ
9936	824	15	flavor	flavor	NN
9936	824	16	and	and	CC
9936	824	17	odor	odor	NN
9936	824	18	.	.	.
9936	825	1	It	-PRON-	PRP
9936	825	2	is	be	VBZ
9936	825	3	made	make	VBN
9936	825	4	from	from	IN
9936	825	5	whole	whole	JJ
9936	825	6	or	or	CC
9936	825	7	partly	partly	RB
9936	825	8	skimmed	skim	VBN
9936	825	9	cow	cow	NN
9936	825	10	's	's	POS
9936	825	11	milk	milk	NN
9936	825	12	coagulated	coagulate	VBN
9936	825	13	by	by	IN
9936	825	14	means	mean	NNS
9936	825	15	of	of	IN
9936	825	16	rennet	rennet	NN
9936	825	17	.	.	.
9936	826	1	This	this	DT
9936	826	2	kind	kind	NN
9936	826	3	of	of	IN
9936	826	4	cheese	cheese	NN
9936	826	5	is	be	VBZ
9936	826	6	used	use	VBN
9936	826	7	mostly	mostly	RB
9936	826	8	as	as	IN
9936	826	9	an	an	DT
9936	826	10	accompaniment	accompaniment	NN
9936	826	11	to	to	IN
9936	826	12	other	other	JJ
9936	826	13	foods	food	NNS
9936	826	14	.	.	.
9936	827	1	CAMEMBERT	CAMEMBERT	NNP
9936	827	2	CHEESE	CHEESE	NNP
9936	827	3	,	,	,
9936	827	4	which	which	WDT
9936	827	5	is	be	VBZ
9936	827	6	shown	show	VBN
9936	827	7	at	at	IN
9936	827	8	_	_	NNP
9936	827	9	h	h	NNP
9936	827	10	_	_	NNP
9936	827	11	,	,	,
9936	827	12	is	be	VBZ
9936	827	13	also	also	RB
9936	827	14	a	a	DT
9936	827	15	soft	soft	JJ
9936	827	16	cheese	cheese	NN
9936	827	17	.	.	.
9936	828	1	It	-PRON-	PRP
9936	828	2	is	be	VBZ
9936	828	3	made	make	VBN
9936	828	4	by	by	IN
9936	828	5	practically	practically	RB
9936	828	6	the	the	DT
9936	828	7	same	same	JJ
9936	828	8	process	process	NN
9936	828	9	as	as	IN
9936	828	10	Brie	Brie	NNP
9936	828	11	cheese	cheese	NN
9936	828	12	and	and	CC
9936	828	13	is	be	VBZ
9936	828	14	used	use	VBN
9936	828	15	in	in	IN
9936	828	16	the	the	DT
9936	828	17	same	same	JJ
9936	828	18	way	way	NN
9936	828	19	.	.	.
9936	829	1	This	this	DT
9936	829	2	cheese	cheese	NN
9936	829	3	has	have	VBZ
9936	829	4	a	a	DT
9936	829	5	typical	typical	JJ
9936	829	6	odor	odor	NN
9936	829	7	.	.	.
9936	830	1	Its	-PRON-	PRP$
9936	830	2	rind	rind	NN
9936	830	3	is	be	VBZ
9936	830	4	thick	thick	JJ
9936	830	5	and	and	CC
9936	830	6	dry	dry	JJ
9936	830	7	,	,	,
9936	830	8	but	but	CC
9936	830	9	its	-PRON-	PRP$
9936	830	10	center	center	NN
9936	830	11	is	be	VBZ
9936	830	12	very	very	RB
9936	830	13	soft	soft	JJ
9936	830	14	,	,	,
9936	830	15	being	be	VBG
9936	830	16	sometimes	sometimes	RB
9936	830	17	almost	almost	RB
9936	830	18	liquid	liquid	JJ
9936	830	19	.	.	.
9936	831	1	NEUFCHÃ	NEUFCHÃ	NNP
9936	831	2	�	�	NNP
9936	831	3	TEL	tel	NN
9936	831	4	CHEESE	cheese	NN
9936	831	5	,	,	,
9936	831	6	which	which	WDT
9936	831	7	is	be	VBZ
9936	831	8	shown	show	VBN
9936	831	9	at	at	IN
9936	831	10	_	_	NNP
9936	831	11	i	i	PRP
9936	831	12	_	_	NNP
9936	831	13	,	,	,
9936	831	14	is	be	VBZ
9936	831	15	a	a	DT
9936	831	16	soft	soft	JJ
9936	831	17	rennet	rennet	NN
9936	831	18	cheese	cheese	NN
9936	831	19	made	make	VBN
9936	831	20	from	from	IN
9936	831	21	cow	cow	NN
9936	831	22	's	's	POS
9936	831	23	milk	milk	NN
9936	831	24	.	.	.
9936	832	1	It	-PRON-	PRP
9936	832	2	is	be	VBZ
9936	832	3	made	make	VBN
9936	832	4	at	at	IN
9936	832	5	Neufchâtel	Neufchâtel	NNP
9936	832	6	-	-	HYPH
9936	832	7	en	en	NNP
9936	832	8	-	-	HYPH
9936	832	9	Bray	Bray	NNP
9936	832	10	,	,	,
9936	832	11	France	France	NNP
9936	832	12	,	,	,
9936	832	13	and	and	CC
9936	832	14	not	not	RB
9936	832	15	at	at	IN
9936	832	16	Neufchâtel	Neufchâtel	NNP
9936	832	17	,	,	,
9936	832	18	Switzerland	Switzerland	NNP
9936	832	19	.	.	.
9936	833	1	This	this	DT
9936	833	2	variety	variety	NN
9936	833	3	of	of	IN
9936	833	4	cheese	cheese	NN
9936	833	5	is	be	VBZ
9936	833	6	wrapped	wrap	VBN
9936	833	7	in	in	IN
9936	833	8	tin	tin	NN
9936	833	9	-	-	HYPH
9936	833	10	foil	foil	NN
9936	833	11	and	and	CC
9936	833	12	sold	sell	VBN
9936	833	13	in	in	IN
9936	833	14	small	small	JJ
9936	833	15	packages	package	NNS
9936	833	16	.	.	.
9936	834	1	It	-PRON-	PRP
9936	834	2	is	be	VBZ
9936	834	3	used	use	VBN
9936	834	4	chiefly	chiefly	RB
9936	834	5	for	for	IN
9936	834	6	salads	salad	NNS
9936	834	7	,	,	,
9936	834	8	sandwiches	sandwich	NNS
9936	834	9	,	,	,
9936	834	10	etc	etc	FW
9936	834	11	.	.	.
9936	835	1	As	as	IN
9936	835	2	it	-PRON-	PRP
9936	835	3	does	do	VBZ
9936	835	4	not	not	RB
9936	835	5	keep	keep	VB
9936	835	6	well	well	RB
9936	835	7	after	after	IN
9936	835	8	the	the	DT
9936	835	9	package	package	NN
9936	835	10	is	be	VBZ
9936	835	11	opened	open	VBN
9936	835	12	,	,	,
9936	835	13	the	the	DT
9936	835	14	entire	entire	JJ
9936	835	15	contents	content	NNS
9936	835	16	should	should	MD
9936	835	17	be	be	VB
9936	835	18	used	use	VBN
9936	835	19	at	at	IN
9936	835	20	one	one	CD
9936	835	21	time	time	NN
9936	835	22	.	.	.
9936	836	1	ROQUEFORT	roquefort	JJ
9936	836	2	CHEESE	cheese	NN
9936	836	3	,	,	,
9936	836	4	which	which	WDT
9936	836	5	is	be	VBZ
9936	836	6	shown	show	VBN
9936	836	7	at	at	IN
9936	836	8	_	_	NNP
9936	836	9	j	j	NNP
9936	836	10	_	_	NNP
9936	836	11	,	,	,
9936	836	12	is	be	VBZ
9936	836	13	a	a	DT
9936	836	14	hard	hard	JJ
9936	836	15	,	,	,
9936	836	16	highly	highly	RB
9936	836	17	flavored	flavor	VBN
9936	836	18	cheese	cheese	NN
9936	836	19	made	make	VBN
9936	836	20	from	from	IN
9936	836	21	sheep	sheep	NNS
9936	836	22	's	's	POS
9936	836	23	milk	milk	NN
9936	836	24	coagulated	coagulate	VBN
9936	836	25	with	with	IN
9936	836	26	rennet	rennet	NN
9936	836	27	.	.	.
9936	837	1	It	-PRON-	PRP
9936	837	2	has	have	VBZ
9936	837	3	a	a	DT
9936	837	4	marbled	marbled	JJ
9936	837	5	appearance	appearance	NN
9936	837	6	,	,	,
9936	837	7	which	which	WDT
9936	837	8	is	be	VBZ
9936	837	9	due	due	JJ
9936	837	10	to	to	IN
9936	837	11	a	a	DT
9936	837	12	greenish	greenish	JJ
9936	837	13	mold	mold	NN
9936	837	14	that	that	WDT
9936	837	15	is	be	VBZ
9936	837	16	introduced	introduce	VBN
9936	837	17	.	.	.
9936	838	1	Roquefort	Roquefort	NNP
9936	838	2	cheese	cheese	NN
9936	838	3	is	be	VBZ
9936	838	4	frequently	frequently	RB
9936	838	5	served	serve	VBN
9936	838	6	with	with	IN
9936	838	7	crackers	cracker	NNS
9936	838	8	at	at	IN
9936	838	9	the	the	DT
9936	838	10	end	end	NN
9936	838	11	of	of	IN
9936	838	12	a	a	DT
9936	838	13	meal	meal	NN
9936	838	14	,	,	,
9936	838	15	and	and	CC
9936	838	16	is	be	VBZ
9936	838	17	well	well	RB
9936	838	18	liked	like	VBN
9936	838	19	by	by	IN
9936	838	20	many	many	JJ
9936	838	21	persons	person	NNS
9936	838	22	.	.	.
9936	839	1	30	30	CD
9936	839	2	.	.	.
9936	840	1	ITALIAN	ITALIAN	NNP
9936	840	2	CHEESES.--From	CHEESES.--From	NNP
9936	840	3	Italy	Italy	NNP
9936	840	4	is	be	VBZ
9936	840	5	imported	import	VBN
9936	840	6	a	a	DT
9936	840	7	cheese	cheese	NN
9936	840	8	,	,	,
9936	840	9	called	call	VBN
9936	840	10	PARMESAN	PARMESAN	NNP
9936	840	11	CHEESE	CHEESE	NNP
9936	840	12	,	,	,
9936	840	13	that	that	WDT
9936	840	14	is	be	VBZ
9936	840	15	used	use	VBN
9936	840	16	extensively	extensively	RB
9936	840	17	for	for	IN
9936	840	18	flavoring	flavor	VBG
9936	840	19	soups	soup	NNS
9936	840	20	and	and	CC
9936	840	21	macaroni	macaroni	JJ
9936	840	22	dishes	dish	NNS
9936	840	23	.	.	.
9936	841	1	This	this	DT
9936	841	2	cheese	cheese	NN
9936	841	3	,	,	,
9936	841	4	which	which	WDT
9936	841	5	is	be	VBZ
9936	841	6	shown	show	VBN
9936	841	7	at	at	IN
9936	841	8	_	_	NNP
9936	841	9	g	g	NNP
9936	841	10	_	_	NNP
9936	841	11	,	,	,
9936	841	12	Fig	Fig	NNP
9936	841	13	.	.	.
9936	842	1	4	4	LS
9936	842	2	,	,	,
9936	842	3	is	be	VBZ
9936	842	4	very	very	RB
9936	842	5	hard	hard	JJ
9936	842	6	and	and	CC
9936	842	7	granular	granular	JJ
9936	842	8	and	and	CC
9936	842	9	,	,	,
9936	842	10	provided	provide	VBN
9936	842	11	it	-PRON-	PRP
9936	842	12	is	be	VBZ
9936	842	13	well	well	RB
9936	842	14	made	make	VBN
9936	842	15	,	,	,
9936	842	16	it	-PRON-	PRP
9936	842	17	will	will	MD
9936	842	18	keep	keep	VB
9936	842	19	for	for	IN
9936	842	20	years	year	NNS
9936	842	21	.	.	.
9936	843	1	Owing	owe	VBG
9936	843	2	to	to	IN
9936	843	3	its	-PRON-	PRP$
9936	843	4	characteristics	characteristic	NNS
9936	843	5	,	,	,
9936	843	6	it	-PRON-	PRP
9936	843	7	may	may	MD
9936	843	8	be	be	VB
9936	843	9	easily	easily	RB
9936	843	10	grated	grate	VBN
9936	843	11	.	.	.
9936	844	1	It	-PRON-	PRP
9936	844	2	can	can	MD
9936	844	3	be	be	VB
9936	844	4	bought	buy	VBN
9936	844	5	by	by	IN
9936	844	6	the	the	DT
9936	844	7	pound	pound	NN
9936	844	8	and	and	CC
9936	844	9	grated	grate	VBD
9936	844	10	as	as	IN
9936	844	11	it	-PRON-	PRP
9936	844	12	is	be	VBZ
9936	844	13	needed	need	VBN
9936	844	14	,	,	,
9936	844	15	or	or	CC
9936	844	16	it	-PRON-	PRP
9936	844	17	can	can	MD
9936	844	18	be	be	VB
9936	844	19	secured	secure	VBN
9936	844	20	already	already	RB
9936	844	21	grated	grate	VBN
9936	844	22	in	in	IN
9936	844	23	bottles	bottle	NNS
9936	844	24	.	.	.
9936	845	1	GORGONZOLA	GORGONZOLA	NNP
9936	845	2	,	,	,
9936	845	3	another	another	DT
9936	845	4	Italian	italian	JJ
9936	845	5	cheese	cheese	NN
9936	845	6	,	,	,
9936	845	7	is	be	VBZ
9936	845	8	shown	show	VBN
9936	845	9	at	at	IN
9936	845	10	_	_	NNP
9936	845	11	k	k	NNP
9936	845	12	_	_	NNP
9936	845	13	.	.	.
9936	846	1	It	-PRON-	PRP
9936	846	2	is	be	VBZ
9936	846	3	not	not	RB
9936	846	4	unlike	unlike	IN
9936	846	5	Roquefort	Roquefort	NNP
9936	846	6	in	in	IN
9936	846	7	appearance	appearance	NN
9936	846	8	and	and	CC
9936	846	9	in	in	IN
9936	846	10	use	use	NN
9936	846	11	,	,	,
9936	846	12	but	but	CC
9936	846	13	it	-PRON-	PRP
9936	846	14	is	be	VBZ
9936	846	15	made	make	VBN
9936	846	16	from	from	IN
9936	846	17	whole	whole	JJ
9936	846	18	cow	cow	NN
9936	846	19	's	's	POS
9936	846	20	milk	milk	NN
9936	846	21	coagulated	coagulate	VBN
9936	846	22	with	with	IN
9936	846	23	rennet	rennet	NN
9936	846	24	.	.	.
9936	847	1	Into	into	IN
9936	847	2	this	this	DT
9936	847	3	cheese	cheese	NN
9936	847	4	is	be	VBZ
9936	847	5	also	also	RB
9936	847	6	introduced	introduce	VBN
9936	847	7	a	a	DT
9936	847	8	mold	mold	NN
9936	847	9	that	that	WDT
9936	847	10	gives	give	VBZ
9936	847	11	its	-PRON-	PRP$
9936	847	12	center	center	NN
9936	847	13	a	a	DT
9936	847	14	streaked	streak	VBN
9936	847	15	or	or	CC
9936	847	16	mottled	mottle	VBN
9936	847	17	appearance	appearance	NN
9936	847	18	.	.	.
9936	848	1	31	31	CD
9936	848	2	.	.	.
9936	849	1	SWISS	SWISS	NNP
9936	849	2	CHEESES.--Possibly	cheeses.--possibly	RB
9936	849	3	the	the	DT
9936	849	4	best	well	RBS
9936	849	5	known	know	VBN
9936	849	6	cheese	cheese	NN
9936	849	7	imported	import	VBN
9936	849	8	from	from	IN
9936	849	9	Switzerland	Switzerland	NNP
9936	849	10	is	be	VBZ
9936	849	11	the	the	DT
9936	849	12	variety	variety	NN
9936	849	13	known	know	VBN
9936	849	14	as	as	IN
9936	849	15	SWISS	SWISS	NNP
9936	849	16	,	,	,
9936	849	17	or	or	CC
9936	849	18	SWITZER	SWITZER	NNP
9936	849	19	,	,	,
9936	849	20	CHEESE	CHEESE	NNP
9936	849	21	.	.	.
9936	850	1	This	this	DT
9936	850	2	kind	kind	NN
9936	850	3	of	of	IN
9936	850	4	cheese	cheese	NN
9936	850	5	has	have	VBZ
9936	850	6	different	different	JJ
9936	850	7	names	name	NNS
9936	850	8	,	,	,
9936	850	9	depending	depend	VBG
9936	850	10	on	on	IN
9936	850	11	the	the	DT
9936	850	12	district	district	NN
9936	850	13	of	of	IN
9936	850	14	Switzerland	Switzerland	NNP
9936	850	15	in	in	IN
9936	850	16	which	which	WDT
9936	850	17	it	-PRON-	PRP
9936	850	18	is	be	VBZ
9936	850	19	made	make	VBN
9936	850	20	.	.	.
9936	851	1	Nevertheless	nevertheless	RB
9936	851	2	all	all	DT
9936	851	3	of	of	IN
9936	851	4	them	-PRON-	PRP
9936	851	5	are	be	VBP
9936	851	6	similar	similar	JJ
9936	851	7	and	and	CC
9936	851	8	have	have	VBP
9936	851	9	a	a	DT
9936	851	10	mild	mild	JJ
9936	851	11	,	,	,
9936	851	12	sweet	sweet	JJ
9936	851	13	flavor	flavor	NN
9936	851	14	.	.	.
9936	852	1	Swiss	swiss	JJ
9936	852	2	cheese	cheese	NN
9936	852	3	may	may	MD
9936	852	4	be	be	VB
9936	852	5	readily	readily	RB
9936	852	6	recognized	recognize	VBN
9936	852	7	by	by	IN
9936	852	8	its	-PRON-	PRP$
9936	852	9	pale	pale	JJ
9936	852	10	yellow	yellow	JJ
9936	852	11	color	color	NN
9936	852	12	and	and	CC
9936	852	13	the	the	DT
9936	852	14	presence	presence	NN
9936	852	15	of	of	IN
9936	852	16	large	large	JJ
9936	852	17	holes	hole	NNS
9936	852	18	,	,	,
9936	852	19	although	although	IN
9936	852	20	it	-PRON-	PRP
9936	852	21	resembles	resemble	VBZ
9936	852	22	Gruyère	Gruyère	NNP
9936	852	23	cheese	cheese	NN
9936	852	24	very	very	RB
9936	852	25	closely	closely	RB
9936	852	26	.	.	.
9936	853	1	EMMENTHAL	EMMENTHAL	NNP
9936	853	2	CHEESE	CHEESE	NNP
9936	853	3	is	be	VBZ
9936	853	4	a	a	DT
9936	853	5	variety	variety	NN
9936	853	6	of	of	IN
9936	853	7	fairly	fairly	RB
9936	853	8	hard	hard	JJ
9936	853	9	cheese	cheese	NN
9936	853	10	that	that	WDT
9936	853	11	originated	originate	VBD
9936	853	12	in	in	IN
9936	853	13	Switzerland	Switzerland	NNP
9936	853	14	,	,	,
9936	853	15	but	but	CC
9936	853	16	is	be	VBZ
9936	853	17	now	now	RB
9936	853	18	made	make	VBN
9936	853	19	in	in	IN
9936	853	20	many	many	JJ
9936	853	21	other	other	JJ
9936	853	22	countries	country	NNS
9936	853	23	.	.	.
9936	854	1	It	-PRON-	PRP
9936	854	2	is	be	VBZ
9936	854	3	similar	similar	JJ
9936	854	4	to	to	IN
9936	854	5	Swiss	swiss	JJ
9936	854	6	cheese	cheese	NN
9936	854	7	,	,	,
9936	854	8	being	be	VBG
9936	854	9	made	make	VBN
9936	854	10	from	from	IN
9936	854	11	whole	whole	JJ
9936	854	12	cow	cow	NN
9936	854	13	's	's	POS
9936	854	14	milk	milk	NN
9936	854	15	and	and	CC
9936	854	16	characterized	characterize	VBN
9936	854	17	by	by	IN
9936	854	18	large	large	JJ
9936	854	19	holes	hole	NNS
9936	854	20	about	about	IN
9936	854	21	3	3	CD
9936	854	22	inches	inch	NNS
9936	854	23	apart	apart	RB
9936	854	24	.	.	.
9936	855	1	SAPSAGO	SAPSAGO	NNP
9936	855	2	CHEESE	CHEESE	NNP
9936	855	3	,	,	,
9936	855	4	shown	show	VBN
9936	855	5	at	at	IN
9936	855	6	_	_	NNP
9936	855	7	n	n	CC
9936	855	8	_	_	NNP
9936	855	9	,	,	,
9936	855	10	Fig	Fig	NNP
9936	855	11	.	.	.
9936	856	1	4	4	LS
9936	856	2	,	,	,
9936	856	3	is	be	VBZ
9936	856	4	a	a	DT
9936	856	5	skim	skim	NN
9936	856	6	-	-	HYPH
9936	856	7	milk	milk	NN
9936	856	8	cheese	cheese	NN
9936	856	9	made	make	VBN
9936	856	10	in	in	IN
9936	856	11	Switzerland	Switzerland	NNP
9936	856	12	.	.	.
9936	857	1	It	-PRON-	PRP
9936	857	2	is	be	VBZ
9936	857	3	a	a	DT
9936	857	4	very	very	RB
9936	857	5	hard	hard	JJ
9936	857	6	cheese	cheese	NN
9936	857	7	,	,	,
9936	857	8	and	and	CC
9936	857	9	therefore	therefore	RB
9936	857	10	suitable	suitable	JJ
9936	857	11	for	for	IN
9936	857	12	grating	grating	NN
9936	857	13	.	.	.
9936	858	1	In	in	IN
9936	858	2	the	the	DT
9936	858	3	process	process	NN
9936	858	4	of	of	IN
9936	858	5	making	make	VBG
9936	858	6	this	this	DT
9936	858	7	cheese	cheese	NN
9936	858	8	,	,	,
9936	858	9	melilot	melilot	NN
9936	858	10	,	,	,
9936	858	11	a	a	DT
9936	858	12	clover	clover	NN
9936	858	13	-	-	HYPH
9936	858	14	like	like	JJ
9936	858	15	herb	herb	NN
9936	858	16	,	,	,
9936	858	17	is	be	VBZ
9936	858	18	added	add	VBN
9936	858	19	,	,	,
9936	858	20	and	and	CC
9936	858	21	this	this	DT
9936	858	22	gives	give	VBZ
9936	858	23	the	the	DT
9936	858	24	cheese	cheese	NN
9936	858	25	a	a	DT
9936	858	26	green	green	JJ
9936	858	27	color	color	NN
9936	858	28	and	and	CC
9936	858	29	a	a	DT
9936	858	30	peculiar	peculiar	JJ
9936	858	31	flavor	flavor	NN
9936	858	32	.	.	.
9936	859	1	32	32	CD
9936	859	2	.	.	.
9936	860	1	BELGIAN	BELGIAN	NNP
9936	860	2	CHEESE.--A	cheese.--a	XX
9936	860	3	cheese	cheese	NN
9936	860	4	that	that	WDT
9936	860	5	originated	originate	VBD
9936	860	6	in	in	IN
9936	860	7	Belgium	Belgium	NNP
9936	860	8	,	,	,
9936	860	9	but	but	CC
9936	860	10	is	be	VBZ
9936	860	11	now	now	RB
9936	860	12	manufactured	manufacture	VBN
9936	860	13	in	in	IN
9936	860	14	other	other	JJ
9936	860	15	countries	country	NNS
9936	860	16	,	,	,
9936	860	17	is	be	VBZ
9936	860	18	the	the	DT
9936	860	19	variety	variety	NN
9936	860	20	known	know	VBN
9936	860	21	as	as	IN
9936	860	22	LIMBURG	LIMBURG	NNP
9936	860	23	,	,	,
9936	860	24	or	or	CC
9936	860	25	LIMBURGER	LIMBURGER	NNP
9936	860	26	,	,	,
9936	860	27	CHEESE	cheese	NN
9936	860	28	,	,	,
9936	860	29	cheese	cheese	NN
9936	860	30	,	,	,
9936	860	31	which	which	WDT
9936	860	32	is	be	VBZ
9936	860	33	shown	show	VBN
9936	860	34	at	at	IN
9936	860	35	_	_	NNP
9936	860	36	l	l	NNP
9936	860	37	_	_	NNP
9936	860	38	,	,	,
9936	860	39	Fig	Fig	NNP
9936	860	40	.	.	.
9936	861	1	4	4	LS
9936	861	2	.	.	.
9936	862	1	It	-PRON-	PRP
9936	862	2	is	be	VBZ
9936	862	3	a	a	DT
9936	862	4	soft	soft	JJ
9936	862	5	rennet	rennet	NN
9936	862	6	cheese	cheese	NN
9936	862	7	made	make	VBN
9936	862	8	from	from	IN
9936	862	9	whole	whole	JJ
9936	862	10	cow	cow	NN
9936	862	11	's	's	POS
9936	862	12	milk	milk	NN
9936	862	13	.	.	.
9936	863	1	It	-PRON-	PRP
9936	863	2	is	be	VBZ
9936	863	3	very	very	RB
9936	863	4	strong	strong	JJ
9936	863	5	in	in	IN
9936	863	6	taste	taste	NN
9936	863	7	and	and	CC
9936	863	8	smell	smell	NN
9936	863	9	,	,	,
9936	863	10	due	due	IN
9936	863	11	to	to	IN
9936	863	12	putrefactive	putrefactive	JJ
9936	863	13	germs	germ	NNS
9936	863	14	that	that	WDT
9936	863	15	are	be	VBP
9936	863	16	added	add	VBN
9936	863	17	to	to	IN
9936	863	18	the	the	DT
9936	863	19	milk	milk	NN
9936	863	20	in	in	IN
9936	863	21	its	-PRON-	PRP$
9936	863	22	manufacture	manufacture	NN
9936	863	23	.	.	.
9936	864	1	DOMESTIC	domestic	JJ
9936	864	2	CHEESE	CHEESE	NNP
9936	864	3	33	33	CD
9936	864	4	.	.	.
9936	865	1	In	in	IN
9936	865	2	the	the	DT
9936	865	3	United	United	NNP
9936	865	4	States	States	NNP
9936	865	5	,	,	,
9936	865	6	efforts	effort	NNS
9936	865	7	that	that	WDT
9936	865	8	have	have	VBP
9936	865	9	been	be	VBN
9936	865	10	exerted	exert	VBN
9936	865	11	to	to	TO
9936	865	12	make	make	VB
9936	865	13	cheeses	cheese	NNS
9936	865	14	similar	similar	JJ
9936	865	15	to	to	IN
9936	865	16	some	some	DT
9936	865	17	of	of	IN
9936	865	18	those	those	DT
9936	865	19	produced	produce	VBN
9936	865	20	in	in	IN
9936	865	21	Europe	Europe	NNP
9936	865	22	have	have	VBP
9936	865	23	to	to	IN
9936	865	24	a	a	DT
9936	865	25	certain	certain	JJ
9936	865	26	extent	extent	NN
9936	865	27	been	be	VBN
9936	865	28	successful	successful	JJ
9936	865	29	.	.	.
9936	866	1	American	american	JJ
9936	866	2	cheese	cheese	NN
9936	866	3	makers	maker	NNS
9936	866	4	have	have	VBP
9936	866	5	succeeded	succeed	VBN
9936	866	6	in	in	IN
9936	866	7	making	make	VBG
9936	866	8	several	several	JJ
9936	866	9	soft	soft	JJ
9936	866	10	cream	cream	NN
9936	866	11	cheeses	cheese	NNS
9936	866	12	that	that	WDT
9936	866	13	resemble	resemble	NNP
9936	866	14	Neufchâtel	Neufchâtel	NNP
9936	866	15	,	,	,
9936	866	16	some	some	DT
9936	866	17	of	of	IN
9936	866	18	which	which	WDT
9936	866	19	are	be	VBP
9936	866	20	spiced	spice	VBN
9936	866	21	or	or	CC
9936	866	22	flavored	flavor	VBN
9936	866	23	with	with	IN
9936	866	24	pimiento	pimiento	NNS
9936	866	25	,	,	,
9936	866	26	olives	olive	NNS
9936	866	27	,	,	,
9936	866	28	etc	etc	FW
9936	866	29	.	.	.
9936	867	1	In	in	IN
9936	867	2	addition	addition	NN
9936	867	3	,	,	,
9936	867	4	Limburg	Limburg	NNP
9936	867	5	and	and	CC
9936	867	6	Swiss	swiss	JJ
9936	867	7	cheeses	cheese	NNS
9936	867	8	have	have	VBP
9936	867	9	been	be	VBN
9936	867	10	successfully	successfully	RB
9936	867	11	manufactured	manufacture	VBN
9936	867	12	in	in	IN
9936	867	13	Wisconsin	Wisconsin	NNP
9936	867	14	,	,	,
9936	867	15	and	and	CC
9936	867	16	Brie	Brie	NNP
9936	867	17	,	,	,
9936	867	18	Neufchâtel	Neufchâtel	NNP
9936	867	19	,	,	,
9936	867	20	and	and	CC
9936	867	21	Camembert	Camembert	NNP
9936	867	22	have	have	VBP
9936	867	23	been	be	VBN
9936	867	24	copied	copy	VBN
9936	867	25	and	and	CC
9936	867	26	are	be	VBP
9936	867	27	produced	produce	VBN
9936	867	28	in	in	IN
9936	867	29	New	New	NNP
9936	867	30	York	York	NNP
9936	867	31	.	.	.
9936	868	1	Pineapple	pineapple	NN
9936	868	2	cheese	cheese	NN
9936	868	3	,	,	,
9936	868	4	while	while	IN
9936	868	5	of	of	IN
9936	868	6	American	american	JJ
9936	868	7	origin	origin	NN
9936	868	8	,	,	,
9936	868	9	is	be	VBZ
9936	868	10	really	really	RB
9936	868	11	very	very	RB
9936	868	12	much	much	RB
9936	868	13	like	like	IN
9936	868	14	English	English	NNP
9936	868	15	Cheddar	Cheddar	NNP
9936	868	16	cheese	cheese	NN
9936	868	17	,	,	,
9936	868	18	except	except	IN
9936	868	19	that	that	IN
9936	868	20	it	-PRON-	PRP
9936	868	21	is	be	VBZ
9936	868	22	harder	hard	JJR
9936	868	23	.	.	.
9936	869	1	But	but	CC
9936	869	2	while	while	IN
9936	869	3	these	these	DT
9936	869	4	fancy	fancy	JJ
9936	869	5	cheeses	cheese	NNS
9936	869	6	are	be	VBP
9936	869	7	desired	desire	VBN
9936	869	8	by	by	IN
9936	869	9	some	some	DT
9936	869	10	persons	person	NNS
9936	869	11	and	and	CC
9936	869	12	have	have	VBP
9936	869	13	a	a	DT
9936	869	14	moderately	moderately	RB
9936	869	15	large	large	JJ
9936	869	16	sale	sale	NN
9936	869	17	,	,	,
9936	869	18	the	the	DT
9936	869	19	cheese	cheese	NN
9936	869	20	for	for	IN
9936	869	21	which	which	WDT
9936	869	22	there	there	EX
9936	869	23	is	be	VBZ
9936	869	24	the	the	DT
9936	869	25	most	most	JJS
9936	869	26	demand	demand	NN
9936	869	27	in	in	IN
9936	869	28	America	America	NNP
9936	869	29	is	be	VBZ
9936	869	30	the	the	DT
9936	869	31	so	so	RB
9936	869	32	-	-	HYPH
9936	869	33	called	call	VBN
9936	869	34	American	American	NNP
9936	869	35	Cheddar	Cheddar	NNP
9936	869	36	cheese	cheese	NN
9936	869	37	,	,	,
9936	869	38	which	which	WDT
9936	869	39	,	,	,
9936	869	40	as	as	IN
9936	869	41	has	have	VBZ
9936	869	42	been	be	VBN
9936	869	43	stated	state	VBN
9936	869	44	,	,	,
9936	869	45	is	be	VBZ
9936	869	46	made	make	VBN
9936	869	47	according	accord	VBG
9936	869	48	to	to	IN
9936	869	49	the	the	DT
9936	869	50	method	method	NN
9936	869	51	used	use	VBN
9936	869	52	for	for	IN
9936	869	53	English	English	NNP
9936	869	54	Cheddar	Cheddar	NNP
9936	869	55	cheese	cheese	NN
9936	869	56	.	.	.
9936	870	1	34	34	CD
9936	870	2	.	.	.
9936	871	1	AMERICAN	AMERICAN	NNP
9936	871	2	CHEDDAR	CHEDDAR	NNP
9936	871	3	CHEESE.--Since	cheese.--since	VBP
9936	871	4	American	American	NNP
9936	871	5	Cheddar	Cheddar	NNP
9936	871	6	cheese	cheese	NN
9936	871	7	is	be	VBZ
9936	871	8	the	the	DT
9936	871	9	kind	kind	NN
9936	871	10	that	that	WDT
9936	871	11	is	be	VBZ
9936	871	12	commonly	commonly	RB
9936	871	13	used	use	VBN
9936	871	14	in	in	IN
9936	871	15	this	this	DT
9936	871	16	country	country	NN
9936	871	17	,	,	,
9936	871	18	the	the	DT
9936	871	19	way	way	NN
9936	871	20	in	in	IN
9936	871	21	which	which	WDT
9936	871	22	it	-PRON-	PRP
9936	871	23	is	be	VBZ
9936	871	24	made	make	VBN
9936	871	25	will	will	MD
9936	871	26	be	be	VB
9936	871	27	well	well	JJ
9936	871	28	to	to	TO
9936	871	29	know	know	VB
9936	871	30	.	.	.
9936	872	1	The	the	DT
9936	872	2	milk	milk	NN
9936	872	3	used	use	VBN
9936	872	4	for	for	IN
9936	872	5	this	this	DT
9936	872	6	kind	kind	NN
9936	872	7	of	of	IN
9936	872	8	cheese	cheese	NN
9936	872	9	is	be	VBZ
9936	872	10	first	first	RB
9936	872	11	inspected	inspect	VBN
9936	872	12	as	as	IN
9936	872	13	to	to	IN
9936	872	14	cleanliness	cleanliness	NN
9936	872	15	and	and	CC
9936	872	16	the	the	DT
9936	872	17	extent	extent	NN
9936	872	18	of	of	IN
9936	872	19	fermentation	fermentation	NN
9936	872	20	it	-PRON-	PRP
9936	872	21	has	have	VBZ
9936	872	22	undergone	undergo	VBN
9936	872	23	,	,	,
9936	872	24	and	and	CC
9936	872	25	when	when	WRB
9936	872	26	these	these	DT
9936	872	27	points	point	NNS
9936	872	28	are	be	VBP
9936	872	29	ascertained	ascertain	VBN
9936	872	30	,	,	,
9936	872	31	it	-PRON-	PRP
9936	872	32	is	be	VBZ
9936	872	33	_	_	NNP
9936	872	34	ripened	ripen	VBD
9936	872	35	_	_	NNP
9936	872	36	;	;	:
9936	872	37	that	that	RB
9936	872	38	is	is	RB
9936	872	39	,	,	,
9936	872	40	allowed	allow	VBN
9936	872	41	to	to	TO
9936	872	42	sour	sour	VB
9936	872	43	to	to	IN
9936	872	44	a	a	DT
9936	872	45	certain	certain	JJ
9936	872	46	degree	degree	NN
9936	872	47	of	of	IN
9936	872	48	acidity	acidity	NN
9936	872	49	.	.	.
9936	873	1	At	at	IN
9936	873	2	this	this	DT
9936	873	3	stage	stage	NN
9936	873	4	,	,	,
9936	873	5	coloring	color	VBG
9936	873	6	matter	matter	NN
9936	873	7	is	be	VBZ
9936	873	8	added	add	VBN
9936	873	9	,	,	,
9936	873	10	after	after	IN
9936	873	11	which	which	WDT
9936	873	12	the	the	DT
9936	873	13	milk	milk	NN
9936	873	14	is	be	VBZ
9936	873	15	prepared	prepare	VBN
9936	873	16	for	for	IN
9936	873	17	setting	set	VBG
9936	873	18	by	by	IN
9936	873	19	bringing	bring	VBG
9936	873	20	it	-PRON-	PRP
9936	873	21	to	to	IN
9936	873	22	a	a	DT
9936	873	23	certain	certain	JJ
9936	873	24	temperature	temperature	NN
9936	873	25	.	.	.
9936	874	1	With	with	IN
9936	874	2	the	the	DT
9936	874	3	temperature	temperature	NN
9936	874	4	at	at	IN
9936	874	5	the	the	DT
9936	874	6	right	right	JJ
9936	874	7	point	point	NN
9936	874	8	,	,	,
9936	874	9	rennet	rennet	NNP
9936	874	10	is	be	VBZ
9936	874	11	added	add	VBN
9936	874	12	to	to	TO
9936	874	13	coagulate	coagulate	VB
9936	874	14	the	the	DT
9936	874	15	milk	milk	NN
9936	874	16	,	,	,
9936	874	17	or	or	CC
9936	874	18	form	form	VB
9936	874	19	the	the	DT
9936	874	20	curd	curd	NN
9936	874	21	.	.	.
9936	875	1	The	the	DT
9936	875	2	milk	milk	NN
9936	875	3	is	be	VBZ
9936	875	4	then	then	RB
9936	875	5	allowed	allow	VBN
9936	875	6	to	to	TO
9936	875	7	remain	remain	VB
9936	875	8	undisturbed	undisturbed	JJ
9936	875	9	until	until	IN
9936	875	10	the	the	DT
9936	875	11	action	action	NN
9936	875	12	of	of	IN
9936	875	13	the	the	DT
9936	875	14	rennet	rennet	NN
9936	875	15	is	be	VBZ
9936	875	16	at	at	IN
9936	875	17	a	a	DT
9936	875	18	certain	certain	JJ
9936	875	19	point	point	NN
9936	875	20	,	,	,
9936	875	21	when	when	WRB
9936	875	22	the	the	DT
9936	875	23	curd	curd	NN
9936	875	24	is	be	VBZ
9936	875	25	cut	cut	VBN
9936	875	26	into	into	IN
9936	875	27	little	little	JJ
9936	875	28	cube	cube	NN
9936	875	29	-	-	HYPH
9936	875	30	shaped	shape	VBN
9936	875	31	pieces	piece	NNS
9936	875	32	by	by	IN
9936	875	33	drawing	draw	VBG
9936	875	34	two	two	CD
9936	875	35	sets	set	NNS
9936	875	36	of	of	IN
9936	875	37	knives	knife	NNS
9936	875	38	through	through	IN
9936	875	39	it	-PRON-	PRP
9936	875	40	and	and	CC
9936	875	41	thus	thus	RB
9936	875	42	is	be	VBZ
9936	875	43	separated	separate	VBN
9936	875	44	from	from	IN
9936	875	45	the	the	DT
9936	875	46	whey	whey	NN
9936	875	47	.	.	.
9936	876	1	As	as	RB
9936	876	2	soon	soon	RB
9936	876	3	as	as	IN
9936	876	4	the	the	DT
9936	876	5	curd	curd	NN
9936	876	6	is	be	VBZ
9936	876	7	cut	cut	VBN
9936	876	8	,	,	,
9936	876	9	the	the	DT
9936	876	10	temperature	temperature	NN
9936	876	11	of	of	IN
9936	876	12	the	the	DT
9936	876	13	mass	mass	NN
9936	876	14	is	be	VBZ
9936	876	15	raised	raise	VBN
9936	876	16	to	to	TO
9936	876	17	help	help	VB
9936	876	18	make	make	VB
9936	876	19	the	the	DT
9936	876	20	curd	curd	NN
9936	876	21	firm	firm	NN
9936	876	22	and	and	CC
9936	876	23	to	to	TO
9936	876	24	cause	cause	VB
9936	876	25	the	the	DT
9936	876	26	little	little	JJ
9936	876	27	cubes	cube	NNS
9936	876	28	to	to	TO
9936	876	29	retain	retain	VB
9936	876	30	their	-PRON-	PRP$
9936	876	31	firmness	firmness	NN
9936	876	32	,	,	,
9936	876	33	and	and	CC
9936	876	34	during	during	IN
9936	876	35	the	the	DT
9936	876	36	entire	entire	JJ
9936	876	37	heating	heating	NN
9936	876	38	process	process	NN
9936	876	39	the	the	DT
9936	876	40	whole	whole	JJ
9936	876	41	mass	mass	NN
9936	876	42	is	be	VBZ
9936	876	43	stirred	stir	VBN
9936	876	44	constantly	constantly	RB
9936	876	45	to	to	TO
9936	876	46	assist	assist	VB
9936	876	47	in	in	IN
9936	876	48	the	the	DT
9936	876	49	separation	separation	NN
9936	876	50	from	from	IN
9936	876	51	the	the	DT
9936	876	52	whey	whey	NN
9936	876	53	.	.	.
9936	877	1	When	when	WRB
9936	877	2	the	the	DT
9936	877	3	curd	curd	NN
9936	877	4	is	be	VBZ
9936	877	5	sufficiently	sufficiently	RB
9936	877	6	firm	firm	JJ
9936	877	7	,	,	,
9936	877	8	the	the	DT
9936	877	9	whey	whey	NN
9936	877	10	is	be	VBZ
9936	877	11	removed	remove	VBN
9936	877	12	and	and	CC
9936	877	13	the	the	DT
9936	877	14	particles	particle	NNS
9936	877	15	of	of	IN
9936	877	16	curd	curd	NN
9936	877	17	are	be	VBP
9936	877	18	allowed	allow	VBN
9936	877	19	to	to	TO
9936	877	20	adhere	adhere	VB
9936	877	21	and	and	CC
9936	877	22	form	form	VB
9936	877	23	into	into	IN
9936	877	24	a	a	DT
9936	877	25	solid	solid	JJ
9936	877	26	mass	mass	NN
9936	877	27	.	.	.
9936	878	1	If	if	IN
9936	878	2	necessary	necessary	JJ
9936	878	3	,	,	,
9936	878	4	the	the	DT
9936	878	5	curd	curd	NN
9936	878	6	is	be	VBZ
9936	878	7	cut	cut	VBN
9936	878	8	again	again	RB
9936	878	9	into	into	IN
9936	878	10	small	small	JJ
9936	878	11	pieces	piece	NNS
9936	878	12	to	to	TO
9936	878	13	get	get	VB
9936	878	14	rid	rid	VBN
9936	878	15	of	of	IN
9936	878	16	the	the	DT
9936	878	17	excess	excess	JJ
9936	878	18	whey	whey	NN
9936	878	19	;	;	:
9936	878	20	but	but	CC
9936	878	21	if	if	IN
9936	878	22	the	the	DT
9936	878	23	curd	curd	NN
9936	878	24	is	be	VBZ
9936	878	25	too	too	RB
9936	878	26	dry	dry	JJ
9936	878	27	,	,	,
9936	878	28	the	the	DT
9936	878	29	pieces	piece	NNS
9936	878	30	must	must	MD
9936	878	31	be	be	VB
9936	878	32	piled	pile	VBN
9936	878	33	up	up	RP
9936	878	34	until	until	IN
9936	878	35	they	-PRON-	PRP
9936	878	36	are	be	VBP
9936	878	37	four	four	CD
9936	878	38	or	or	CC
9936	878	39	five	five	CD
9936	878	40	deep	deep	JJ
9936	878	41	.	.	.
9936	879	1	During	during	IN
9936	879	2	this	this	DT
9936	879	3	process	process	NN
9936	879	4	,	,	,
9936	879	5	which	which	WDT
9936	879	6	is	be	VBZ
9936	879	7	known	know	VBN
9936	879	8	as	as	IN
9936	879	9	the	the	DT
9936	879	10	_	_	NNP
9936	879	11	cheddaring	cheddare	VBG
9936	879	12	_	_	NNP
9936	879	13	of	of	IN
9936	879	14	the	the	DT
9936	879	15	cheese	cheese	NN
9936	879	16	,	,	,
9936	879	17	the	the	DT
9936	879	18	curd	curd	NN
9936	879	19	is	be	VBZ
9936	879	20	treated	treat	VBN
9936	879	21	until	until	IN
9936	879	22	it	-PRON-	PRP
9936	879	23	is	be	VBZ
9936	879	24	of	of	IN
9936	879	25	the	the	DT
9936	879	26	proper	proper	JJ
9936	879	27	texture	texture	NN
9936	879	28	to	to	TO
9936	879	29	be	be	VB
9936	879	30	_	_	NNP
9936	879	31	milled	mill	VBN
9936	879	32	_	_	NNP
9936	879	33	,	,	,
9936	879	34	that	that	RB
9936	879	35	is	is	RB
9936	879	36	,	,	,
9936	879	37	put	put	VBN
9936	879	38	into	into	IN
9936	879	39	a	a	DT
9936	879	40	mill	mill	NN
9936	879	41	and	and	CC
9936	879	42	ground	ground	NN
9936	879	43	into	into	IN
9936	879	44	small	small	JJ
9936	879	45	pieces	piece	NNS
9936	879	46	.	.	.
9936	880	1	The	the	DT
9936	880	2	object	object	NN
9936	880	3	of	of	IN
9936	880	4	milling	mill	VBG
9936	880	5	the	the	DT
9936	880	6	curd	curd	NN
9936	880	7	is	be	VBZ
9936	880	8	to	to	TO
9936	880	9	cut	cut	VB
9936	880	10	it	-PRON-	PRP
9936	880	11	into	into	IN
9936	880	12	pieces	piece	NNS
9936	880	13	small	small	JJ
9936	880	14	enough	enough	RB
9936	880	15	to	to	TO
9936	880	16	permit	permit	VB
9936	880	17	of	of	IN
9936	880	18	uniform	uniform	NN
9936	880	19	salting	salting	NN
9936	880	20	and	and	CC
9936	880	21	the	the	DT
9936	880	22	further	further	JJ
9936	880	23	escape	escape	NN
9936	880	24	of	of	IN
9936	880	25	whey	whey	NN
9936	880	26	.	.	.
9936	881	1	When	when	WRB
9936	881	2	the	the	DT
9936	881	3	curd	curd	NN
9936	881	4	has	have	VBZ
9936	881	5	been	be	VBN
9936	881	6	brought	bring	VBN
9936	881	7	to	to	IN
9936	881	8	this	this	DT
9936	881	9	point	point	NN
9936	881	10	,	,	,
9936	881	11	it	-PRON-	PRP
9936	881	12	is	be	VBZ
9936	881	13	salted	salt	VBN
9936	881	14	and	and	CC
9936	881	15	then	then	RB
9936	881	16	pressed	press	VBD
9936	881	17	into	into	IN
9936	881	18	molds	mold	NNS
9936	881	19	.	.	.
9936	882	1	Finally	finally	RB
9936	882	2	,	,	,
9936	882	3	it	-PRON-	PRP
9936	882	4	is	be	VBZ
9936	882	5	wrapped	wrap	VBN
9936	882	6	and	and	CC
9936	882	7	cured	cure	VBN
9936	882	8	,	,	,
9936	882	9	or	or	CC
9936	882	10	ripened	ripen	VBN
9936	882	11	.	.	.
9936	883	1	35	35	CD
9936	883	2	.	.	.
9936	884	1	BRICK	BRICK	NNP
9936	884	2	CHEESE.--Another	cheese.--another	VB
9936	884	3	American	american	JJ
9936	884	4	cheese	cheese	NN
9936	884	5	that	that	WDT
9936	884	6	seems	seem	VBZ
9936	884	7	to	to	TO
9936	884	8	meet	meet	VB
9936	884	9	with	with	IN
9936	884	10	a	a	DT
9936	884	11	popular	popular	JJ
9936	884	12	demand	demand	NN
9936	884	13	is	be	VBZ
9936	884	14	brick	brick	NN
9936	884	15	cheese	cheese	NN
9936	884	16	.	.	.
9936	885	1	This	this	DT
9936	885	2	kind	kind	NN
9936	885	3	of	of	IN
9936	885	4	cheese	cheese	NN
9936	885	5	,	,	,
9936	885	6	which	which	WDT
9936	885	7	is	be	VBZ
9936	885	8	illustrated	illustrate	VBN
9936	885	9	at	at	IN
9936	885	10	_	_	NNP
9936	885	11	c	c	NNP
9936	885	12	_	_	NNP
9936	885	13	,	,	,
9936	885	14	Fig	Fig	NNP
9936	885	15	.	.	.
9936	886	1	4	4	LS
9936	886	2	,	,	,
9936	886	3	gets	get	VBZ
9936	886	4	its	-PRON-	PRP$
9936	886	5	name	name	NN
9936	886	6	from	from	IN
9936	886	7	the	the	DT
9936	886	8	fact	fact	NN
9936	886	9	that	that	IN
9936	886	10	it	-PRON-	PRP
9936	886	11	is	be	VBZ
9936	886	12	pressed	press	VBN
9936	886	13	into	into	IN
9936	886	14	"	"	``
9936	886	15	bricks	brick	NNS
9936	886	16	"	"	''
9936	886	17	under	under	IN
9936	886	18	the	the	DT
9936	886	19	weight	weight	NN
9936	886	20	of	of	IN
9936	886	21	one	one	CD
9936	886	22	or	or	CC
9936	886	23	two	two	CD
9936	886	24	bricks	brick	NNS
9936	886	25	.	.	.
9936	887	1	It	-PRON-	PRP
9936	887	2	is	be	VBZ
9936	887	3	made	make	VBN
9936	887	4	from	from	IN
9936	887	5	sweet	sweet	JJ
9936	887	6	milk	milk	NN
9936	887	7	,	,	,
9936	887	8	coagulated	coagulate	VBN
9936	887	9	with	with	IN
9936	887	10	rennet	rennet	NN
9936	887	11	,	,	,
9936	887	12	cut	cut	VBN
9936	887	13	with	with	IN
9936	887	14	curd	curd	JJ
9936	887	15	knives	knife	NNS
9936	887	16	,	,	,
9936	887	17	and	and	CC
9936	887	18	heated	heat	VBN
9936	887	19	in	in	IN
9936	887	20	the	the	DT
9936	887	21	whey	whey	NN
9936	887	22	to	to	TO
9936	887	23	firm	firm	VB
9936	887	24	it	-PRON-	PRP
9936	887	25	.	.	.
9936	888	1	Brick	brick	NN
9936	888	2	cheese	cheese	NN
9936	888	3	is	be	VBZ
9936	888	4	mild	mild	JJ
9936	888	5	in	in	IN
9936	888	6	flavor	flavor	NN
9936	888	7	and	and	CC
9936	888	8	of	of	IN
9936	888	9	a	a	DT
9936	888	10	moderately	moderately	RB
9936	888	11	close	close	JJ
9936	888	12	texture	texture	NN
9936	888	13	.	.	.
9936	889	1	It	-PRON-	PRP
9936	889	2	is	be	VBZ
9936	889	3	used	use	VBN
9936	889	4	chiefly	chiefly	RB
9936	889	5	as	as	IN
9936	889	6	an	an	DT
9936	889	7	accompaniment	accompaniment	NN
9936	889	8	to	to	IN
9936	889	9	other	other	JJ
9936	889	10	foods	food	NNS
9936	889	11	.	.	.
9936	890	1	36	36	CD
9936	890	2	.	.	.
9936	891	1	AMERICAN	AMERICAN	NNP
9936	891	2	HOME	HOME	NNP
9936	891	3	-	-	HYPH
9936	891	4	MADE	MADE	NNP
9936	891	5	CHEESE.--The	cheese.--the	NN
9936	891	6	making	making	NN
9936	891	7	of	of	IN
9936	891	8	Cheddar	Cheddar	NNP
9936	891	9	cheese	cheese	NN
9936	891	10	and	and	CC
9936	891	11	brick	brick	NN
9936	891	12	cheese	cheese	NN
9936	891	13	is	be	VBZ
9936	891	14	,	,	,
9936	891	15	of	of	IN
9936	891	16	course	course	NN
9936	891	17	,	,	,
9936	891	18	done	do	VBN
9936	891	19	commercially	commercially	RB
9936	891	20	,	,	,
9936	891	21	but	but	CC
9936	891	22	there	there	EX
9936	891	23	is	be	VBZ
9936	891	24	a	a	DT
9936	891	25	kind	kind	NN
9936	891	26	of	of	IN
9936	891	27	cheese	cheese	NN
9936	891	28	that	that	WDT
9936	891	29	can	can	MD
9936	891	30	be	be	VB
9936	891	31	made	make	VBN
9936	891	32	very	very	RB
9936	891	33	conveniently	conveniently	RB
9936	891	34	in	in	IN
9936	891	35	the	the	DT
9936	891	36	home	home	NN
9936	891	37	.	.	.
9936	892	1	This	this	DT
9936	892	2	home	home	NN
9936	892	3	-	-	HYPH
9936	892	4	made	make	VBN
9936	892	5	cheese	cheese	NN
9936	892	6	,	,	,
9936	892	7	which	which	WDT
9936	892	8	is	be	VBZ
9936	892	9	generally	generally	RB
9936	892	10	known	know	VBN
9936	892	11	as	as	IN
9936	892	12	COTTAGE	COTTAGE	NNP
9936	892	13	CHEESE	CHEESE	NNS
9936	892	14	,	,	,
9936	892	15	affords	afford	VBZ
9936	892	16	an	an	DT
9936	892	17	excellent	excellent	JJ
9936	892	18	way	way	NN
9936	892	19	in	in	IN
9936	892	20	which	which	WDT
9936	892	21	to	to	TO
9936	892	22	utilize	utilize	VB
9936	892	23	left	leave	VBN
9936	892	24	-	-	HYPH
9936	892	25	over	over	RP
9936	892	26	sour	sour	JJ
9936	892	27	milk	milk	NN
9936	892	28	,	,	,
9936	892	29	particularly	particularly	RB
9936	892	30	if	if	IN
9936	892	31	a	a	DT
9936	892	32	quart	quart	NN
9936	892	33	or	or	CC
9936	892	34	more	more	JJR
9936	892	35	can	can	MD
9936	892	36	be	be	VB
9936	892	37	obtained	obtain	VBN
9936	892	38	at	at	IN
9936	892	39	one	one	CD
9936	892	40	time	time	NN
9936	892	41	;	;	:
9936	892	42	smaller	small	JJR
9936	892	43	quantities	quantity	NNS
9936	892	44	can	can	MD
9936	892	45	generally	generally	RB
9936	892	46	be	be	VB
9936	892	47	used	use	VBN
9936	892	48	for	for	IN
9936	892	49	baking	baking	NN
9936	892	50	purposes	purpose	NNS
9936	892	51	.	.	.
9936	893	1	If	if	IN
9936	893	2	properly	properly	RB
9936	893	3	made	make	VBN
9936	893	4	,	,	,
9936	893	5	such	such	JJ
9936	893	6	cheese	cheese	NN
9936	893	7	is	be	VBZ
9936	893	8	very	very	RB
9936	893	9	digestible	digestible	JJ
9936	893	10	.	.	.
9936	894	1	As	as	IN
9936	894	2	it	-PRON-	PRP
9936	894	3	can	can	MD
9936	894	4	be	be	VB
9936	894	5	seasoned	season	VBN
9936	894	6	and	and	CC
9936	894	7	served	serve	VBN
9936	894	8	in	in	IN
9936	894	9	a	a	DT
9936	894	10	variety	variety	NN
9936	894	11	of	of	IN
9936	894	12	ways	way	NNS
9936	894	13	,	,	,
9936	894	14	it	-PRON-	PRP
9936	894	15	makes	make	VBZ
9936	894	16	a	a	DT
9936	894	17	delightful	delightful	JJ
9936	894	18	addition	addition	NN
9936	894	19	to	to	IN
9936	894	20	lunches	lunch	NNS
9936	894	21	or	or	CC
9936	894	22	other	other	JJ
9936	894	23	light	light	JJ
9936	894	24	meals	meal	NNS
9936	894	25	in	in	IN
9936	894	26	which	which	WDT
9936	894	27	a	a	DT
9936	894	28	protein	protein	NN
9936	894	29	dish	dish	NN
9936	894	30	,	,	,
9936	894	31	such	such	JJ
9936	894	32	as	as	IN
9936	894	33	meat	meat	NN
9936	894	34	,	,	,
9936	894	35	is	be	VBZ
9936	894	36	undesirable	undesirable	JJ
9936	894	37	.	.	.
9936	895	1	Skim	Skim	NNP
9936	895	2	milk	milk	NN
9936	895	3	does	do	VBZ
9936	895	4	very	very	RB
9936	895	5	well	well	RB
9936	895	6	for	for	IN
9936	895	7	this	this	DT
9936	895	8	kind	kind	NN
9936	895	9	of	of	IN
9936	895	10	cheese	cheese	NN
9936	895	11	,	,	,
9936	895	12	so	so	IN
9936	895	13	that	that	IN
9936	895	14	if	if	IN
9936	895	15	the	the	DT
9936	895	16	sour	sour	JJ
9936	895	17	milk	milk	NN
9936	895	18	that	that	WDT
9936	895	19	is	be	VBZ
9936	895	20	to	to	TO
9936	895	21	be	be	VB
9936	895	22	used	use	VBN
9936	895	23	has	have	VBZ
9936	895	24	cream	cream	NN
9936	895	25	on	on	IN
9936	895	26	it	-PRON-	PRP
9936	895	27	,	,	,
9936	895	28	the	the	DT
9936	895	29	cream	cream	NN
9936	895	30	should	should	MD
9936	895	31	be	be	VB
9936	895	32	removed	remove	VBN
9936	895	33	before	before	IN
9936	895	34	the	the	DT
9936	895	35	cheese	cheese	NN
9936	895	36	is	be	VBZ
9936	895	37	made	make	VBN
9936	895	38	;	;	:
9936	895	39	otherwise	otherwise	RB
9936	895	40	,	,	,
9936	895	41	it	-PRON-	PRP
9936	895	42	will	will	MD
9936	895	43	remain	remain	VB
9936	895	44	in	in	IN
9936	895	45	the	the	DT
9936	895	46	whey	whey	NN
9936	895	47	and	and	CC
9936	895	48	be	be	VB
9936	895	49	lost	lose	VBN
9936	895	50	.	.	.
9936	896	1	In	in	IN
9936	896	2	case	case	NN
9936	896	3	cream	cream	NN
9936	896	4	is	be	VBZ
9936	896	5	desired	desire	VBN
9936	896	6	to	to	TO
9936	896	7	improve	improve	VB
9936	896	8	the	the	DT
9936	896	9	texture	texture	NN
9936	896	10	and	and	CC
9936	896	11	flavor	flavor	NN
9936	896	12	of	of	IN
9936	896	13	the	the	DT
9936	896	14	cheese	cheese	NN
9936	896	15	,	,	,
9936	896	16	it	-PRON-	PRP
9936	896	17	should	should	MD
9936	896	18	be	be	VB
9936	896	19	added	add	VBN
9936	896	20	after	after	IN
9936	896	21	the	the	DT
9936	896	22	cheese	cheese	NN
9936	896	23	is	be	VBZ
9936	896	24	made	make	VBN
9936	896	25	.	.	.
9936	897	1	[	[	-LRB-
9936	897	2	Illustration	illustration	NN
9936	897	3	:	:	:
9936	897	4	FIG	FIG	NNP
9936	897	5	.	.	.
9936	898	1	5	5	LS
9936	898	2	]	]	-RRB-
9936	898	3	37	37	CD
9936	898	4	.	.	.
9936	899	1	To	to	TO
9936	899	2	make	make	VB
9936	899	3	cottage	cottage	NN
9936	899	4	cheese	cheese	NN
9936	899	5	,	,	,
9936	899	6	allow	allow	VB
9936	899	7	a	a	DT
9936	899	8	quantity	quantity	NN
9936	899	9	of	of	IN
9936	899	10	sour	sour	JJ
9936	899	11	milk	milk	NN
9936	899	12	to	to	IN
9936	899	13	clabber	clabber	NN
9936	899	14	,	,	,
9936	899	15	that	that	RB
9936	899	16	is	is	RB
9936	899	17	,	,	,
9936	899	18	become	become	VBN
9936	899	19	curdled	curdled	JJ
9936	899	20	,	,	,
9936	899	21	and	and	CC
9936	899	22	then	then	RB
9936	899	23	place	place	VB
9936	899	24	it	-PRON-	PRP
9936	899	25	on	on	IN
9936	899	26	the	the	DT
9936	899	27	back	back	NN
9936	899	28	of	of	IN
9936	899	29	the	the	DT
9936	899	30	stove	stove	NN
9936	899	31	in	in	IN
9936	899	32	a	a	DT
9936	899	33	thick	thick	JJ
9936	899	34	vessel	vessel	NN
9936	899	35	,	,	,
9936	899	36	such	such	JJ
9936	899	37	as	as	IN
9936	899	38	a	a	DT
9936	899	39	crock	crock	NN
9936	899	40	,	,	,
9936	899	41	until	until	IN
9936	899	42	the	the	DT
9936	899	43	whey	whey	NN
9936	899	44	begins	begin	VBZ
9936	899	45	to	to	TO
9936	899	46	appear	appear	VB
9936	899	47	on	on	IN
9936	899	48	the	the	DT
9936	899	49	top	top	NN
9936	899	50	,	,	,
9936	899	51	turning	turn	VBG
9936	899	52	it	-PRON-	PRP
9936	899	53	occasionally	occasionally	RB
9936	899	54	so	so	IN
9936	899	55	that	that	IN
9936	899	56	it	-PRON-	PRP
9936	899	57	will	will	MD
9936	899	58	heat	heat	VB
9936	899	59	very	very	RB
9936	899	60	slowly	slowly	RB
9936	899	61	and	and	CC
9936	899	62	evenly	evenly	RB
9936	899	63	.	.	.
9936	900	1	Do	do	VB
9936	900	2	not	not	RB
9936	900	3	allow	allow	VB
9936	900	4	the	the	DT
9936	900	5	temperature	temperature	NN
9936	900	6	to	to	TO
9936	900	7	rise	rise	VB
9936	900	8	above	above	IN
9936	900	9	90	90	CD
9936	900	10	degrees	degree	NNS
9936	900	11	Fahrenheit	fahrenheit	JJ
9936	900	12	,	,	,
9936	900	13	or	or	CC
9936	900	14	the	the	DT
9936	900	15	curd	curd	NN
9936	900	16	will	will	MD
9936	900	17	become	become	VB
9936	900	18	tough	tough	JJ
9936	900	19	and	and	CC
9936	900	20	dry	dry	JJ
9936	900	21	.	.	.
9936	901	1	Remember	remember	VB
9936	901	2	that	that	IN
9936	901	3	the	the	DT
9936	901	4	two	two	CD
9936	901	5	things	thing	NNS
9936	901	6	on	on	IN
9936	901	7	which	which	WDT
9936	901	8	the	the	DT
9936	901	9	success	success	NN
9936	901	10	of	of	IN
9936	901	11	this	this	DT
9936	901	12	product	product	NN
9936	901	13	depends	depend	VBZ
9936	901	14	are	be	VBP
9936	901	15	the	the	DT
9936	901	16	flavor	flavor	NN
9936	901	17	of	of	IN
9936	901	18	the	the	DT
9936	901	19	milk	milk	NN
9936	901	20	used	use	VBN
9936	901	21	and	and	CC
9936	901	22	the	the	DT
9936	901	23	proper	proper	JJ
9936	901	24	heating	heating	NN
9936	901	25	of	of	IN
9936	901	26	it	-PRON-	PRP
9936	901	27	.	.	.
9936	902	1	No	no	DT
9936	902	2	difficulty	difficulty	NN
9936	902	3	will	will	MD
9936	902	4	be	be	VB
9936	902	5	encountered	encounter	VBN
9936	902	6	in	in	IN
9936	902	7	the	the	DT
9936	902	8	heating	heating	NN
9936	902	9	of	of	IN
9936	902	10	the	the	DT
9936	902	11	milk	milk	NN
9936	902	12	if	if	IN
9936	902	13	a	a	DT
9936	902	14	coal	coal	NN
9936	902	15	or	or	CC
9936	902	16	a	a	DT
9936	902	17	wood	wood	NN
9936	902	18	stove	stove	NN
9936	902	19	is	be	VBZ
9936	902	20	used	use	VBN
9936	902	21	,	,	,
9936	902	22	but	but	CC
9936	902	23	in	in	IN
9936	902	24	case	case	NN
9936	902	25	a	a	DT
9936	902	26	gas	gas	NN
9936	902	27	stove	stove	NN
9936	902	28	must	must	MD
9936	902	29	be	be	VB
9936	902	30	used	use	VBN
9936	902	31	,	,	,
9936	902	32	the	the	DT
9936	902	33	vessel	vessel	NN
9936	902	34	containing	contain	VBG
9936	902	35	the	the	DT
9936	902	36	milk	milk	NN
9936	902	37	should	should	MD
9936	902	38	be	be	VB
9936	902	39	placed	place	VBN
9936	902	40	in	in	IN
9936	902	41	a	a	DT
9936	902	42	larger	large	JJR
9936	902	43	one	one	NN
9936	902	44	containing	contain	VBG
9936	902	45	warm	warm	JJ
9936	902	46	water	water	NN
9936	902	47	and	and	CC
9936	902	48	the	the	DT
9936	902	49	milk	milk	NN
9936	902	50	should	should	MD
9936	902	51	be	be	VB
9936	902	52	heated	heat	VBN
9936	902	53	in	in	IN
9936	902	54	this	this	DT
9936	902	55	manner	manner	NN
9936	902	56	until	until	IN
9936	902	57	the	the	DT
9936	902	58	curd	curd	NN
9936	902	59	and	and	CC
9936	902	60	the	the	DT
9936	902	61	whey	whey	NN
9936	902	62	begin	begin	VBP
9936	902	63	to	to	TO
9936	902	64	separate	separate	VB
9936	902	65	.	.	.
9936	903	1	At	at	IN
9936	903	2	this	this	DT
9936	903	3	point	point	NN
9936	903	4	,	,	,
9936	903	5	pour	pour	VB
9936	903	6	off	off	RP
9936	903	7	all	all	PDT
9936	903	8	the	the	DT
9936	903	9	whey	whey	NN
9936	903	10	possible	possible	JJ
9936	903	11	,	,	,
9936	903	12	and	and	CC
9936	903	13	turn	turn	VB
9936	903	14	the	the	DT
9936	903	15	curd	curd	NN
9936	903	16	into	into	IN
9936	903	17	a	a	DT
9936	903	18	cloth	cloth	NN
9936	903	19	bag	bag	NN
9936	903	20	or	or	CC
9936	903	21	a	a	DT
9936	903	22	colander	colander	NN
9936	903	23	lined	line	VBN
9936	903	24	with	with	IN
9936	903	25	cloth	cloth	NN
9936	903	26	,	,	,
9936	903	27	as	as	IN
9936	903	28	shown	show	VBN
9936	903	29	in	in	IN
9936	903	30	Fig	Fig	NNP
9936	903	31	.	.	.
9936	904	1	5	5	CD
9936	904	2	,	,	,
9936	904	3	and	and	CC
9936	904	4	allow	allow	VB
9936	904	5	any	any	DT
9936	904	6	remaining	remain	VBG
9936	904	7	whey	whey	NN
9936	904	8	to	to	TO
9936	904	9	drip	drip	VB
9936	904	10	out	out	RP
9936	904	11	.	.	.
9936	905	1	If	if	IN
9936	905	2	,	,	,
9936	905	3	after	after	IN
9936	905	4	the	the	DT
9936	905	5	whey	whey	NN
9936	905	6	is	be	VBZ
9936	905	7	removed	remove	VBN
9936	905	8	,	,	,
9936	905	9	the	the	DT
9936	905	10	curd	curd	NN
9936	905	11	tastes	taste	VBZ
9936	905	12	sour	sour	JJ
9936	905	13	,	,	,
9936	905	14	wash	wash	VB
9936	905	15	it	-PRON-	PRP
9936	905	16	with	with	IN
9936	905	17	warm	warm	JJ
9936	905	18	water	water	NN
9936	905	19	and	and	CC
9936	905	20	allow	allow	VB
9936	905	21	it	-PRON-	PRP
9936	905	22	to	to	TO
9936	905	23	drip	drip	VB
9936	905	24	again	again	RB
9936	905	25	.	.	.
9936	906	1	Then	then	RB
9936	906	2	season	season	VB
9936	906	3	it	-PRON-	PRP
9936	906	4	with	with	IN
9936	906	5	salt	salt	NN
9936	906	6	to	to	TO
9936	906	7	suit	suit	VB
9936	906	8	the	the	DT
9936	906	9	taste	taste	NN
9936	906	10	and	and	CC
9936	906	11	,	,	,
9936	906	12	provided	provide	VBN
9936	906	13	cream	cream	NN
9936	906	14	is	be	VBZ
9936	906	15	desired	desire	VBN
9936	906	16	,	,	,
9936	906	17	add	add	VB
9936	906	18	it	-PRON-	PRP
9936	906	19	at	at	IN
9936	906	20	this	this	DT
9936	906	21	time	time	NN
9936	906	22	,	,	,
9936	906	23	using	use	VBG
9936	906	24	sweet	sweet	JJ
9936	906	25	or	or	CC
9936	906	26	sour	sour	JJ
9936	906	27	cream	cream	NN
9936	906	28	.	.	.
9936	907	1	To	to	TO
9936	907	2	work	work	VB
9936	907	3	in	in	IN
9936	907	4	the	the	DT
9936	907	5	cream	cream	NN
9936	907	6	,	,	,
9936	907	7	press	press	VB
9936	907	8	it	-PRON-	PRP
9936	907	9	into	into	IN
9936	907	10	the	the	DT
9936	907	11	curd	curd	NN
9936	907	12	with	with	IN
9936	907	13	a	a	DT
9936	907	14	spoon	spoon	NN
9936	907	15	until	until	IN
9936	907	16	the	the	DT
9936	907	17	cheese	cheese	NN
9936	907	18	is	be	VBZ
9936	907	19	quite	quite	RB
9936	907	20	smooth	smooth	JJ
9936	907	21	.	.	.
9936	908	1	Cheese	cheese	NN
9936	908	2	made	make	VBN
9936	908	3	in	in	IN
9936	908	4	this	this	DT
9936	908	5	way	way	NN
9936	908	6	may	may	MD
9936	908	7	be	be	VB
9936	908	8	flavored	flavor	VBN
9936	908	9	with	with	IN
9936	908	10	anything	anything	NN
9936	908	11	desirable	desirable	JJ
9936	908	12	.	.	.
9936	909	1	For	for	IN
9936	909	2	instance	instance	NN
9936	909	3	,	,	,
9936	909	4	chopped	chop	VBD
9936	909	5	pimiento	pimiento	NNS
9936	909	6	,	,	,
9936	909	7	parsley	parsley	NNP
9936	909	8	,	,	,
9936	909	9	olives	olive	NNS
9936	909	10	,	,	,
9936	909	11	or	or	CC
9936	909	12	nuts	nut	NNS
9936	909	13	improve	improve	VBP
9936	909	14	the	the	DT
9936	909	15	flavor	flavor	NN
9936	909	16	of	of	IN
9936	909	17	the	the	DT
9936	909	18	cheese	cheese	NN
9936	909	19	very	very	RB
9936	909	20	much	much	RB
9936	909	21	and	and	CC
9936	909	22	make	make	VB
9936	909	23	a	a	DT
9936	909	24	very	very	RB
9936	909	25	appetizing	appetizing	JJ
9936	909	26	combination	combination	NN
9936	909	27	.	.	.
9936	910	1	The	the	DT
9936	910	2	dry	dry	JJ
9936	910	3	curd	curd	NN
9936	910	4	mixed	mix	VBN
9936	910	5	with	with	IN
9936	910	6	any	any	DT
9936	910	7	of	of	IN
9936	910	8	these	these	DT
9936	910	9	makes	make	VBZ
9936	910	10	a	a	DT
9936	910	11	delightful	delightful	JJ
9936	910	12	salad	salad	NN
9936	910	13	when	when	WRB
9936	910	14	it	-PRON-	PRP
9936	910	15	is	be	VBZ
9936	910	16	pressed	press	VBN
9936	910	17	into	into	IN
9936	910	18	balls	ball	NNS
9936	910	19	,	,	,
9936	910	20	garnished	garnish	VBN
9936	910	21	with	with	IN
9936	910	22	lettuce	lettuce	NN
9936	910	23	,	,	,
9936	910	24	and	and	CC
9936	910	25	served	serve	VBD
9936	910	26	with	with	IN
9936	910	27	salad	salad	NN
9936	910	28	dressing	dressing	NN
9936	910	29	.	.	.
9936	911	1	38	38	CD
9936	911	2	.	.	.
9936	912	1	JUNKET	JUNKET	NNP
9936	912	2	COTTAGE	COTTAGE	NNP
9936	912	3	CHEESE.--Another	cheese.--another	NN
9936	912	4	variety	variety	NN
9936	912	5	of	of	IN
9936	912	6	cottage	cottage	NN
9936	912	7	cheese	cheese	NN
9936	912	8	can	can	MD
9936	912	9	be	be	VB
9936	912	10	prepared	prepare	VBN
9936	912	11	by	by	IN
9936	912	12	using	use	VBG
9936	912	13	sweet	sweet	JJ
9936	912	14	milk	milk	NN
9936	912	15	and	and	CC
9936	912	16	forming	form	VBG
9936	912	17	the	the	DT
9936	912	18	curd	curd	NN
9936	912	19	with	with	IN
9936	912	20	a	a	DT
9936	912	21	junket	junket	NN
9936	912	22	tablet	tablet	NN
9936	912	23	,	,	,
9936	912	24	one	one	CD
9936	912	25	tablet	tablet	NN
9936	912	26	being	be	VBG
9936	912	27	required	require	VBN
9936	912	28	for	for	IN
9936	912	29	each	each	DT
9936	912	30	quart	quart	NN
9936	912	31	of	of	IN
9936	912	32	milk	milk	NN
9936	912	33	.	.	.
9936	913	1	To	to	TO
9936	913	2	make	make	VB
9936	913	3	cheese	cheese	NN
9936	913	4	of	of	IN
9936	913	5	this	this	DT
9936	913	6	kind	kind	NN
9936	913	7	,	,	,
9936	913	8	heat	heat	VBP
9936	913	9	the	the	DT
9936	913	10	milk	milk	NN
9936	913	11	until	until	IN
9936	913	12	it	-PRON-	PRP
9936	913	13	is	be	VBZ
9936	913	14	lukewarm	lukewarm	JJ
9936	913	15	,	,	,
9936	913	16	or	or	CC
9936	913	17	not	not	RB
9936	913	18	over	over	IN
9936	913	19	98	98	CD
9936	913	20	degrees	degree	NNS
9936	913	21	Fahrenheit	Fahrenheit	NNP
9936	913	22	,	,	,
9936	913	23	and	and	CC
9936	913	24	then	then	RB
9936	913	25	add	add	VB
9936	913	26	the	the	DT
9936	913	27	junket	junket	NN
9936	913	28	tablet	tablet	NN
9936	913	29	dissolved	dissolve	VBN
9936	913	30	in	in	IN
9936	913	31	cold	cold	JJ
9936	913	32	milk	milk	NN
9936	913	33	or	or	CC
9936	913	34	water	water	NN
9936	913	35	.	.	.
9936	914	1	Keep	keep	VB
9936	914	2	the	the	DT
9936	914	3	milk	milk	NN
9936	914	4	warm	warm	JJ
9936	914	5	until	until	IN
9936	914	6	the	the	DT
9936	914	7	curd	curd	NN
9936	914	8	forms	form	NNS
9936	914	9	,	,	,
9936	914	10	and	and	CC
9936	914	11	then	then	RB
9936	914	12	break	break	VB
9936	914	13	up	up	RP
9936	914	14	the	the	DT
9936	914	15	curd	curd	NN
9936	914	16	with	with	IN
9936	914	17	a	a	DT
9936	914	18	spoon	spoon	NN
9936	914	19	and	and	CC
9936	914	20	pour	pour	VB
9936	914	21	the	the	DT
9936	914	22	whole	whole	JJ
9936	914	23	mass	mass	NN
9936	914	24	into	into	IN
9936	914	25	a	a	DT
9936	914	26	bag	bag	NN
9936	914	27	or	or	CC
9936	914	28	a	a	DT
9936	914	29	colander	colander	NN
9936	914	30	lined	line	VBN
9936	914	31	with	with	IN
9936	914	32	cloth	cloth	NN
9936	914	33	.	.	.
9936	915	1	When	when	WRB
9936	915	2	all	all	PDT
9936	915	3	the	the	DT
9936	915	4	whey	whey	NN
9936	915	5	is	be	VBZ
9936	915	6	drained	drain	VBN
9936	915	7	out	out	RP
9936	915	8	,	,	,
9936	915	9	the	the	DT
9936	915	10	curd	curd	NN
9936	915	11	,	,	,
9936	915	12	which	which	WDT
9936	915	13	will	will	MD
9936	915	14	be	be	VB
9936	915	15	sweet	sweet	JJ
9936	915	16	,	,	,
9936	915	17	can	can	MD
9936	915	18	be	be	VB
9936	915	19	seasoned	season	VBN
9936	915	20	in	in	IN
9936	915	21	any	any	DT
9936	915	22	desired	desire	VBN
9936	915	23	way	way	NN
9936	915	24	or	or	CC
9936	915	25	mixed	mix	VBN
9936	915	26	with	with	IN
9936	915	27	cream	cream	NN
9936	915	28	and	and	CC
9936	915	29	served	serve	VBD
9936	915	30	.	.	.
9936	916	1	If	if	IN
9936	916	2	more	more	JJR
9936	916	3	flavor	flavor	NN
9936	916	4	is	be	VBZ
9936	916	5	preferred	prefer	VBN
9936	916	6	,	,	,
9936	916	7	the	the	DT
9936	916	8	curd	curd	NN
9936	916	9	may	may	MD
9936	916	10	be	be	VB
9936	916	11	allowed	allow	VBN
9936	916	12	to	to	IN
9936	916	13	sour	sour	JJ
9936	916	14	or	or	CC
9936	916	15	may	may	MD
9936	916	16	be	be	VB
9936	916	17	mixed	mix	VBN
9936	916	18	with	with	IN
9936	916	19	sour	sour	JJ
9936	916	20	cream	cream	NN
9936	916	21	.	.	.
9936	917	1	39	39	CD
9936	917	2	.	.	.
9936	918	1	BUTTERMILK	BUTTERMILK	NNS
9936	918	2	CREAM	CREAM	NNP
9936	918	3	CHEESE.--A	cheese.--a	CD
9936	918	4	slight	slight	JJ
9936	918	5	variation	variation	NN
9936	918	6	from	from	IN
9936	918	7	the	the	DT
9936	918	8	cottage	cottage	NN
9936	918	9	cheeses	cheese	NNS
9936	918	10	just	just	RB
9936	918	11	described	describe	VBN
9936	918	12	is	be	VBZ
9936	918	13	buttermilk	buttermilk	NN
9936	918	14	cream	cream	NN
9936	918	15	cheese	cheese	NN
9936	918	16	.	.	.
9936	919	1	This	this	DT
9936	919	2	cheese	cheese	NN
9936	919	3	is	be	VBZ
9936	919	4	formed	form	VBN
9936	919	5	from	from	IN
9936	919	6	the	the	DT
9936	919	7	curd	curd	NN
9936	919	8	of	of	IN
9936	919	9	buttermilk	buttermilk	NN
9936	919	10	,	,	,
9936	919	11	which	which	WDT
9936	919	12	is	be	VBZ
9936	919	13	finer	fine	JJR
9936	919	14	in	in	IN
9936	919	15	texture	texture	NN
9936	919	16	and	and	CC
9936	919	17	not	not	RB
9936	919	18	so	so	RB
9936	919	19	likely	likely	JJ
9936	919	20	to	to	TO
9936	919	21	become	become	VB
9936	919	22	tough	tough	JJ
9936	919	23	as	as	IN
9936	919	24	that	that	DT
9936	919	25	formed	form	VBN
9936	919	26	from	from	IN
9936	919	27	ordinary	ordinary	JJ
9936	919	28	sour	sour	JJ
9936	919	29	milk	milk	NN
9936	919	30	.	.	.
9936	920	1	To	to	TO
9936	920	2	prepare	prepare	VB
9936	920	3	buttermilk	buttermilk	NN
9936	920	4	cream	cream	NN
9936	920	5	cheese	cheese	NN
9936	920	6	,	,	,
9936	920	7	warm	warm	VB
9936	920	8	the	the	DT
9936	920	9	buttermilk	buttermilk	NN
9936	920	10	slowly	slowly	RB
9936	920	11	,	,	,
9936	920	12	being	be	VBG
9936	920	13	careful	careful	JJ
9936	920	14	not	not	RB
9936	920	15	to	to	TO
9936	920	16	allow	allow	VB
9936	920	17	the	the	DT
9936	920	18	temperature	temperature	NN
9936	920	19	to	to	TO
9936	920	20	rise	rise	VB
9936	920	21	beyond	beyond	IN
9936	920	22	100	100	CD
9936	920	23	degrees	degree	NNS
9936	920	24	Fahrenheit	fahrenheit	JJ
9936	920	25	.	.	.
9936	921	1	As	as	IN
9936	921	2	the	the	DT
9936	921	3	milk	milk	NN
9936	921	4	is	be	VBZ
9936	921	5	heated	heat	VBN
9936	921	6	,	,	,
9936	921	7	the	the	DT
9936	921	8	curd	curd	NN
9936	921	9	will	will	MD
9936	921	10	form	form	VB
9936	921	11	and	and	CC
9936	921	12	will	will	MD
9936	921	13	gradually	gradually	RB
9936	921	14	sink	sink	VB
9936	921	15	to	to	IN
9936	921	16	the	the	DT
9936	921	17	bottom	bottom	NN
9936	921	18	of	of	IN
9936	921	19	the	the	DT
9936	921	20	vessel	vessel	NN
9936	921	21	.	.	.
9936	922	1	After	after	IN
9936	922	2	this	this	DT
9936	922	3	occurs	occur	VBZ
9936	922	4	,	,	,
9936	922	5	remove	remove	VB
9936	922	6	the	the	DT
9936	922	7	whey	whey	NN
9936	922	8	and	and	CC
9936	922	9	mix	mix	VB
9936	922	10	the	the	DT
9936	922	11	curd	curd	NN
9936	922	12	with	with	IN
9936	922	13	a	a	DT
9936	922	14	little	little	JJ
9936	922	15	thick	thick	JJ
9936	922	16	cream	cream	NN
9936	922	17	.	.	.
9936	923	1	The	the	DT
9936	923	2	result	result	NN
9936	923	3	will	will	MD
9936	923	4	be	be	VB
9936	923	5	a	a	DT
9936	923	6	mixture	mixture	NN
9936	923	7	having	have	VBG
9936	923	8	a	a	DT
9936	923	9	delightfully	delightfully	RB
9936	923	10	creamy	creamy	JJ
9936	923	11	consistency	consistency	NN
9936	923	12	.	.	.
9936	924	1	SERVING	serve	VBG
9936	924	2	CHEESE	CHEESE	NNP
9936	924	3	40	40	CD
9936	924	4	.	.	.
9936	925	1	Cheese	cheese	NN
9936	925	2	does	do	VBZ
9936	925	3	not	not	RB
9936	925	4	lend	lend	VB
9936	925	5	itself	-PRON-	PRP
9936	925	6	readily	readily	RB
9936	925	7	to	to	IN
9936	925	8	many	many	JJ
9936	925	9	ways	way	NNS
9936	925	10	of	of	IN
9936	925	11	serving	serving	NN
9936	925	12	,	,	,
9936	925	13	still	still	RB
9936	925	14	it	-PRON-	PRP
9936	925	15	frequently	frequently	RB
9936	925	16	adds	add	VBZ
9936	925	17	zest	zest	RB
9936	925	18	to	to	IN
9936	925	19	many	many	JJ
9936	925	20	foods	food	NNS
9936	925	21	.	.	.
9936	926	1	When	when	WRB
9936	926	2	grated	grate	VBN
9936	926	3	,	,	,
9936	926	4	it	-PRON-	PRP
9936	926	5	may	may	MD
9936	926	6	be	be	VB
9936	926	7	passed	pass	VBN
9936	926	8	with	with	IN
9936	926	9	tomato	tomato	NN
9936	926	10	or	or	CC
9936	926	11	vegetable	vegetable	NN
9936	926	12	soup	soup	NN
9936	926	13	and	and	CC
9936	926	14	sprinkled	sprinkle	VBD
9936	926	15	in	in	RP
9936	926	16	to	to	TO
9936	926	17	impart	impart	VB
9936	926	18	an	an	DT
9936	926	19	unusual	unusual	JJ
9936	926	20	flavor	flavor	NN
9936	926	21	.	.	.
9936	927	1	In	in	IN
9936	927	2	this	this	DT
9936	927	3	form	form	NN
9936	927	4	it	-PRON-	PRP
9936	927	5	may	may	MD
9936	927	6	also	also	RB
9936	927	7	be	be	VB
9936	927	8	served	serve	VBN
9936	927	9	with	with	IN
9936	927	10	macaroni	macaroni	JJ
9936	927	11	and	and	CC
9936	927	12	other	other	JJ
9936	927	13	Italian	italian	JJ
9936	927	14	pastes	paste	NNS
9936	927	15	,	,	,
9936	927	16	provided	provide	VBN
9936	927	17	cheese	cheese	NN
9936	927	18	has	have	VBZ
9936	927	19	not	not	RB
9936	927	20	been	be	VBN
9936	927	21	included	include	VBN
9936	927	22	in	in	IN
9936	927	23	the	the	DT
9936	927	24	preparation	preparation	NN
9936	927	25	of	of	IN
9936	927	26	such	such	JJ
9936	927	27	foods	food	NNS
9936	927	28	.	.	.
9936	928	1	When	when	WRB
9936	928	2	sliced	sliced	JJ
9936	928	3	,	,	,
9936	928	4	little	little	JJ
9936	928	5	slices	slice	NNS
9936	928	6	may	may	MD
9936	928	7	be	be	VB
9936	928	8	served	serve	VBN
9936	928	9	nicely	nicely	RB
9936	928	10	with	with	IN
9936	928	11	any	any	DT
9936	928	12	kind	kind	NN
9936	928	13	of	of	IN
9936	928	14	pie	pie	NN
9936	928	15	or	or	CC
9936	928	16	pastry	pastry	NN
9936	928	17	and	and	CC
9936	928	18	with	with	IN
9936	928	19	some	some	DT
9936	928	20	puddings	pudding	NNS
9936	928	21	,	,	,
9936	928	22	such	such	JJ
9936	928	23	as	as	IN
9936	928	24	steamed	steamed	JJ
9936	928	25	fruit	fruit	NN
9936	928	26	puddings	pudding	NNS
9936	928	27	.	.	.
9936	929	1	Thin	thin	JJ
9936	929	2	slices	slice	NNS
9936	929	3	or	or	CC
9936	929	4	squares	square	NNS
9936	929	5	of	of	IN
9936	929	6	cheese	cheese	NN
9936	929	7	and	and	CC
9936	929	8	crackers	cracker	NNS
9936	929	9	served	serve	VBD
9936	929	10	with	with	IN
9936	929	11	coffee	coffee	NN
9936	929	12	after	after	IN
9936	929	13	the	the	DT
9936	929	14	dessert	dessert	NN
9936	929	15	add	add	VB
9936	929	16	a	a	DT
9936	929	17	finishing	finish	VBG
9936	929	18	touch	touch	NN
9936	929	19	to	to	IN
9936	929	20	many	many	JJ
9936	929	21	meals	meal	NNS
9936	929	22	.	.	.
9936	930	1	It	-PRON-	PRP
9936	930	2	will	will	MD
9936	930	3	be	be	VB
9936	930	4	well	well	JJ
9936	930	5	to	to	TO
9936	930	6	note	note	VB
9936	930	7	that	that	IN
9936	930	8	crackers	cracker	NNS
9936	930	9	to	to	TO
9936	930	10	be	be	VB
9936	930	11	served	serve	VBN
9936	930	12	with	with	IN
9936	930	13	cheese	cheese	NN
9936	930	14	should	should	MD
9936	930	15	always	always	RB
9936	930	16	be	be	VB
9936	930	17	crisp	crisp	JJ
9936	930	18	.	.	.
9936	931	1	Unless	unless	IN
9936	931	2	they	-PRON-	PRP
9936	931	3	have	have	VBP
9936	931	4	just	just	RB
9936	931	5	been	be	VBN
9936	931	6	taken	take	VBN
9936	931	7	from	from	IN
9936	931	8	a	a	DT
9936	931	9	fresh	fresh	JJ
9936	931	10	package	package	NN
9936	931	11	,	,	,
9936	931	12	crackers	cracker	NNS
9936	931	13	can	can	MD
9936	931	14	be	be	VB
9936	931	15	improved	improve	VBN
9936	931	16	by	by	IN
9936	931	17	placing	place	VBG
9936	931	18	them	-PRON-	PRP
9936	931	19	in	in	IN
9936	931	20	a	a	DT
9936	931	21	moderate	moderate	JJ
9936	931	22	oven	oven	NN
9936	931	23	for	for	IN
9936	931	24	a	a	DT
9936	931	25	few	few	JJ
9936	931	26	minutes	minute	NNS
9936	931	27	before	before	IN
9936	931	28	serving	serve	VBG
9936	931	29	.	.	.
9936	932	1	Also	also	RB
9936	932	2	,	,	,
9936	932	3	firm	firm	JJ
9936	932	4	crackers	cracker	NNS
9936	932	5	that	that	WDT
9936	932	6	do	do	VBP
9936	932	7	not	not	RB
9936	932	8	crumble	crumble	VB
9936	932	9	easily	easily	RB
9936	932	10	are	be	VBP
9936	932	11	best	good	JJS
9936	932	12	to	to	TO
9936	932	13	serve	serve	VB
9936	932	14	with	with	IN
9936	932	15	cheese	cheese	NN
9936	932	16	,	,	,
9936	932	17	water	water	NN
9936	932	18	crackers	cracker	NNS
9936	932	19	being	be	VBG
9936	932	20	especially	especially	RB
9936	932	21	desirable	desirable	JJ
9936	932	22	.	.	.
9936	933	1	*	*	NFP
9936	933	2	*	*	NFP
9936	933	3	*	*	NFP
9936	933	4	*	*	NFP
9936	933	5	*	*	NFP
9936	933	6	RECIPES	recipe	NNS
9936	933	7	FOR	for	IN
9936	933	8	CHEESE	CHEESE	NNP
9936	933	9	DISHES	dishes	NN
9936	933	10	EFFECT	effect	NN
9936	933	11	OF	of	IN
9936	933	12	COOKING	COOKING	NNP
9936	933	13	ON	ON	NNP
9936	933	14	CHEESE	CHEESE	NNP
9936	933	15	41	41	CD
9936	933	16	.	.	.
9936	934	1	Because	because	IN
9936	934	2	cheese	cheese	NN
9936	934	3	is	be	VBZ
9936	934	4	a	a	DT
9936	934	5	highly	highly	RB
9936	934	6	concentrated	concentrated	JJ
9936	934	7	food	food	NN
9936	934	8	,	,	,
9936	934	9	it	-PRON-	PRP
9936	934	10	is	be	VBZ
9936	934	11	generally	generally	RB
9936	934	12	considered	consider	VBN
9936	934	13	to	to	TO
9936	934	14	be	be	VB
9936	934	15	indigestible	indigestible	JJ
9936	934	16	;	;	:
9936	934	17	but	but	CC
9936	934	18	this	this	DT
9936	934	19	matter	matter	NN
9936	934	20	can	can	MD
9936	934	21	be	be	VB
9936	934	22	remedied	remedie	VBN
9936	934	23	by	by	IN
9936	934	24	mixing	mix	VBG
9936	934	25	the	the	DT
9936	934	26	cheese	cheese	NN
9936	934	27	with	with	IN
9936	934	28	other	other	JJ
9936	934	29	foods	food	NNS
9936	934	30	and	and	CC
9936	934	31	thus	thus	RB
9936	934	32	separating	separate	VBG
9936	934	33	it	-PRON-	PRP
9936	934	34	into	into	IN
9936	934	35	small	small	JJ
9936	934	36	particles	particle	NNS
9936	934	37	that	that	WDT
9936	934	38	are	be	VBP
9936	934	39	more	more	RBR
9936	934	40	readily	readily	RB
9936	934	41	digested	digested	JJ
9936	934	42	.	.	.
9936	935	1	The	the	DT
9936	935	2	way	way	NN
9936	935	3	in	in	IN
9936	935	4	which	which	WDT
9936	935	5	this	this	DT
9936	935	6	may	may	MD
9936	935	7	be	be	VB
9936	935	8	done	do	VBN
9936	935	9	depends	depend	VBZ
9936	935	10	on	on	IN
9936	935	11	the	the	DT
9936	935	12	nature	nature	NN
9936	935	13	of	of	IN
9936	935	14	the	the	DT
9936	935	15	cheese	cheese	NN
9936	935	16	.	.	.
9936	936	1	Any	any	DT
9936	936	2	of	of	IN
9936	936	3	the	the	DT
9936	936	4	dry	dry	JJ
9936	936	5	cheeses	cheese	NNS
9936	936	6	or	or	CC
9936	936	7	any	any	DT
9936	936	8	of	of	IN
9936	936	9	the	the	DT
9936	936	10	moist	moist	NN
9936	936	11	cheeses	cheese	NNS
9936	936	12	that	that	WDT
9936	936	13	have	have	VBP
9936	936	14	become	become	VBN
9936	936	15	dry	dry	JJ
9936	936	16	may	may	MD
9936	936	17	be	be	VB
9936	936	18	grated	grate	VBN
9936	936	19	or	or	CC
9936	936	20	broken	break	VBN
9936	936	21	into	into	IN
9936	936	22	bits	bit	NNS
9936	936	23	,	,	,
9936	936	24	but	but	CC
9936	936	25	as	as	IN
9936	936	26	it	-PRON-	PRP
9936	936	27	is	be	VBZ
9936	936	28	difficult	difficult	JJ
9936	936	29	to	to	TO
9936	936	30	treat	treat	VB
9936	936	31	the	the	DT
9936	936	32	moist	moist	JJ
9936	936	33	ones	one	NNS
9936	936	34	in	in	IN
9936	936	35	this	this	DT
9936	936	36	way	way	NN
9936	936	37	,	,	,
9936	936	38	they	-PRON-	PRP
9936	936	39	must	must	MD
9936	936	40	be	be	VB
9936	936	41	brought	bring	VBN
9936	936	42	to	to	IN
9936	936	43	a	a	DT
9936	936	44	liquid	liquid	JJ
9936	936	45	state	state	NN
9936	936	46	by	by	IN
9936	936	47	means	mean	NNS
9936	936	48	of	of	IN
9936	936	49	heat	heat	NN
9936	936	50	before	before	IN
9936	936	51	they	-PRON-	PRP
9936	936	52	can	can	MD
9936	936	53	be	be	VB
9936	936	54	added	add	VBN
9936	936	55	to	to	IN
9936	936	56	other	other	JJ
9936	936	57	foods	food	NNS
9936	936	58	.	.	.
9936	937	1	The	the	DT
9936	937	2	cooking	cooking	NN
9936	937	3	of	of	IN
9936	937	4	cheese	cheese	NN
9936	937	5	,	,	,
9936	937	6	however	however	RB
9936	937	7	,	,	,
9936	937	8	has	have	VBZ
9936	937	9	an	an	DT
9936	937	10	effect	effect	NN
9936	937	11	on	on	IN
9936	937	12	this	this	DT
9936	937	13	food	food	NN
9936	937	14	that	that	WDT
9936	937	15	should	should	MD
9936	937	16	be	be	VB
9936	937	17	thoroughly	thoroughly	RB
9936	937	18	understood	understand	VBN
9936	937	19	.	.	.
9936	938	1	It	-PRON-	PRP
9936	938	2	will	will	MD
9936	938	3	be	be	VB
9936	938	4	well	well	JJ
9936	938	5	to	to	TO
9936	938	6	note	note	VB
9936	938	7	,	,	,
9936	938	8	therefore	therefore	RB
9936	938	9	,	,	,
9936	938	10	that	that	IN
9936	938	11	the	the	DT
9936	938	12	application	application	NN
9936	938	13	of	of	IN
9936	938	14	heat	heat	NN
9936	938	15	to	to	IN
9936	938	16	the	the	DT
9936	938	17	form	form	NN
9936	938	18	of	of	IN
9936	938	19	protein	protein	NN
9936	938	20	found	find	VBN
9936	938	21	in	in	IN
9936	938	22	cheese	cheese	NN
9936	938	23	causes	cause	VBZ
9936	938	24	this	this	DT
9936	938	25	food	food	NN
9936	938	26	substance	substance	NN
9936	938	27	to	to	TO
9936	938	28	coagulate	coagulate	VB
9936	938	29	and	and	CC
9936	938	30	harden	harden	VB
9936	938	31	,	,	,
9936	938	32	as	as	IN
9936	938	33	in	in	IN
9936	938	34	the	the	DT
9936	938	35	case	case	NN
9936	938	36	of	of	IN
9936	938	37	the	the	DT
9936	938	38	albumen	albuman	NNS
9936	938	39	of	of	IN
9936	938	40	eggs	egg	NNS
9936	938	41	.	.	.
9936	939	1	In	in	IN
9936	939	2	the	the	DT
9936	939	3	process	process	NN
9936	939	4	of	of	IN
9936	939	5	coagulation	coagulation	NN
9936	939	6	,	,	,
9936	939	7	the	the	DT
9936	939	8	first	first	JJ
9936	939	9	effect	effect	NN
9936	939	10	is	be	VBZ
9936	939	11	the	the	DT
9936	939	12	melting	melting	NN
9936	939	13	of	of	IN
9936	939	14	the	the	DT
9936	939	15	cheese	cheese	NN
9936	939	16	,	,	,
9936	939	17	and	and	CC
9936	939	18	when	when	WRB
9936	939	19	it	-PRON-	PRP
9936	939	20	has	have	VBZ
9936	939	21	been	be	VBN
9936	939	22	brought	bring	VBN
9936	939	23	to	to	IN
9936	939	24	this	this	DT
9936	939	25	semiliquid	semiliquid	JJ
9936	939	26	state	state	NN
9936	939	27	it	-PRON-	PRP
9936	939	28	can	can	MD
9936	939	29	be	be	VB
9936	939	30	easily	easily	RB
9936	939	31	combined	combine	VBN
9936	939	32	with	with	IN
9936	939	33	other	other	JJ
9936	939	34	foods	food	NNS
9936	939	35	,	,	,
9936	939	36	such	such	JJ
9936	939	37	as	as	IN
9936	939	38	milk	milk	NN
9936	939	39	,	,	,
9936	939	40	eggs	egg	NNS
9936	939	41	,	,	,
9936	939	42	soups	soup	NNS
9936	939	43	,	,	,
9936	939	44	and	and	CC
9936	939	45	sauces	sauce	NNS
9936	939	46	.	.	.
9936	940	1	In	in	IN
9936	940	2	forming	form	VBG
9936	940	3	such	such	JJ
9936	940	4	combinations	combination	NNS
9936	940	5	,	,	,
9936	940	6	the	the	DT
9936	940	7	addition	addition	NN
9936	940	8	of	of	IN
9936	940	9	a	a	DT
9936	940	10	small	small	JJ
9936	940	11	amount	amount	NN
9936	940	12	of	of	IN
9936	940	13	bicarbonate	bicarbonate	NN
9936	940	14	of	of	IN
9936	940	15	soda	soda	NN
9936	940	16	helps	help	VBZ
9936	940	17	to	to	TO
9936	940	18	blend	blend	VB
9936	940	19	the	the	DT
9936	940	20	foods	food	NNS
9936	940	21	.	.	.
9936	941	1	Another	another	DT
9936	941	2	characteristic	characteristic	NN
9936	941	3	of	of	IN
9936	941	4	cheese	cheese	NN
9936	941	5	that	that	WDT
9936	941	6	influences	influence	VBZ
9936	941	7	the	the	DT
9936	941	8	cooking	cooking	NN
9936	941	9	of	of	IN
9936	941	10	it	-PRON-	PRP
9936	941	11	is	be	VBZ
9936	941	12	that	that	IN
9936	941	13	the	the	DT
9936	941	14	fat	fat	NN
9936	941	15	it	-PRON-	PRP
9936	941	16	contains	contain	VBZ
9936	941	17	melts	melt	NNS
9936	941	18	only	only	RB
9936	941	19	at	at	IN
9936	941	20	a	a	DT
9936	941	21	low	low	JJ
9936	941	22	temperature	temperature	NN
9936	941	23	,	,	,
9936	941	24	so	so	IN
9936	941	25	that	that	IN
9936	941	26	,	,	,
9936	941	27	on	on	IN
9936	941	28	the	the	DT
9936	941	29	whole	whole	NN
9936	941	30	,	,	,
9936	941	31	the	the	DT
9936	941	32	methods	method	NNS
9936	941	33	of	of	IN
9936	941	34	preparation	preparation	NN
9936	941	35	that	that	WDT
9936	941	36	require	require	VBP
9936	941	37	a	a	DT
9936	941	38	low	low	JJ
9936	941	39	temperature	temperature	NN
9936	941	40	are	be	VBP
9936	941	41	the	the	DT
9936	941	42	best	good	JJS
9936	941	43	for	for	IN
9936	941	44	cooking	cook	VBG
9936	941	45	these	these	DT
9936	941	46	foods	food	NNS
9936	941	47	.	.	.
9936	942	1	However	however	RB
9936	942	2	,	,	,
9936	942	3	a	a	DT
9936	942	4	precaution	precaution	NN
9936	942	5	that	that	WDT
9936	942	6	should	should	MD
9936	942	7	be	be	VB
9936	942	8	taken	take	VBN
9936	942	9	whenever	whenever	WRB
9936	942	10	cheese	cheese	NN
9936	942	11	is	be	VBZ
9936	942	12	heated	heated	JJ
9936	942	13	is	be	VBZ
9936	942	14	not	not	RB
9936	942	15	to	to	TO
9936	942	16	cook	cook	VB
9936	942	17	it	-PRON-	PRP
9936	942	18	too	too	RB
9936	942	19	long	long	RB
9936	942	20	,	,	,
9936	942	21	for	for	IN
9936	942	22	long	long	JJ
9936	942	23	cooking	cooking	NN
9936	942	24	makes	make	VBZ
9936	942	25	it	-PRON-	PRP
9936	942	26	hard	hard	JJ
9936	942	27	and	and	CC
9936	942	28	leathery	leathery	NN
9936	942	29	in	in	IN
9936	942	30	consistency	consistency	NN
9936	942	31	,	,	,
9936	942	32	and	and	CC
9936	942	33	cheese	cheese	NN
9936	942	34	in	in	IN
9936	942	35	this	this	DT
9936	942	36	state	state	NN
9936	942	37	is	be	VBZ
9936	942	38	difficult	difficult	JJ
9936	942	39	to	to	TO
9936	942	40	digest	digest	VB
9936	942	41	.	.	.
9936	943	1	VARIETY	VARIETY	NNP
9936	943	2	OF	of	IN
9936	943	3	CHEESE	CHEESE	NNP
9936	943	4	DISHES	dishes	NN
9936	943	5	42	42	CD
9936	943	6	.	.	.
9936	944	1	As	as	IN
9936	944	2	has	have	VBZ
9936	944	3	already	already	RB
9936	944	4	been	be	VBN
9936	944	5	learned	learn	VBN
9936	944	6	,	,	,
9936	944	7	cheese	cheese	NN
9936	944	8	lends	lend	VBZ
9936	944	9	itself	-PRON-	PRP
9936	944	10	very	very	RB
9936	944	11	readily	readily	RB
9936	944	12	to	to	IN
9936	944	13	a	a	DT
9936	944	14	large	large	JJ
9936	944	15	variety	variety	NN
9936	944	16	of	of	IN
9936	944	17	cooked	cooked	JJ
9936	944	18	dishes	dish	NNS
9936	944	19	.	.	.
9936	945	1	For	for	IN
9936	945	2	instance	instance	NN
9936	945	3	,	,	,
9936	945	4	it	-PRON-	PRP
9936	945	5	may	may	MD
9936	945	6	be	be	VB
9936	945	7	grated	grate	VBN
9936	945	8	and	and	CC
9936	945	9	sprinkled	sprinkle	VBN
9936	945	10	on	on	IN
9936	945	11	the	the	DT
9936	945	12	top	top	NN
9936	945	13	of	of	IN
9936	945	14	mashed	mashed	JJ
9936	945	15	or	or	CC
9936	945	16	creamed	creamed	JJ
9936	945	17	potatoes	potato	NNS
9936	945	18	and	and	CC
9936	945	19	then	then	RB
9936	945	20	browned	brown	VBN
9936	945	21	by	by	IN
9936	945	22	placing	place	VBG
9936	945	23	the	the	DT
9936	945	24	dish	dish	NN
9936	945	25	in	in	IN
9936	945	26	the	the	DT
9936	945	27	oven	oven	NN
9936	945	28	.	.	.
9936	946	1	When	when	WRB
9936	946	2	it	-PRON-	PRP
9936	946	3	is	be	VBZ
9936	946	4	grated	grate	VBN
9936	946	5	or	or	CC
9936	946	6	sliced	slice	VBN
9936	946	7	,	,	,
9936	946	8	it	-PRON-	PRP
9936	946	9	may	may	MD
9936	946	10	be	be	VB
9936	946	11	arranged	arrange	VBN
9936	946	12	between	between	IN
9936	946	13	the	the	DT
9936	946	14	layers	layer	NNS
9936	946	15	of	of	IN
9936	946	16	macaroni	macaroni	NNP
9936	946	17	or	or	CC
9936	946	18	other	other	JJ
9936	946	19	food	food	NN
9936	946	20	used	use	VBN
9936	946	21	to	to	TO
9936	946	22	make	make	VB
9936	946	23	a	a	DT
9936	946	24	scalloped	scallop	VBN
9936	946	25	dish	dish	NN
9936	946	26	.	.	.
9936	947	1	Soups	soup	NNS
9936	947	2	and	and	CC
9936	947	3	sauces	sauce	NNS
9936	947	4	flavored	flavor	VBN
9936	947	5	with	with	IN
9936	947	6	cheese	cheese	NN
9936	947	7	are	be	VBP
9936	947	8	especially	especially	RB
9936	947	9	appetizing	appetize	VBG
9936	947	10	,	,	,
9936	947	11	a	a	DT
9936	947	12	cream	cream	NN
9936	947	13	sauce	sauce	NN
9936	947	14	of	of	IN
9936	947	15	this	this	DT
9936	947	16	kind	kind	NN
9936	947	17	served	serve	VBD
9936	947	18	over	over	IN
9936	947	19	toast	toast	NN
9936	947	20	or	or	CC
9936	947	21	rice	rice	NN
9936	947	22	making	make	VBG
9936	947	23	an	an	DT
9936	947	24	excellent	excellent	JJ
9936	947	25	luncheon	luncheon	NN
9936	947	26	dish	dish	NN
9936	947	27	.	.	.
9936	948	1	Toast	toast	NN
9936	948	2	or	or	CC
9936	948	3	crackers	cracker	NNS
9936	948	4	spread	spread	VBP
9936	948	5	with	with	IN
9936	948	6	cheese	cheese	NN
9936	948	7	and	and	CC
9936	948	8	placed	place	VBN
9936	948	9	in	in	IN
9936	948	10	the	the	DT
9936	948	11	oven	oven	NN
9936	948	12	just	just	RB
9936	948	13	long	long	RB
9936	948	14	enough	enough	RB
9936	948	15	for	for	IN
9936	948	16	the	the	DT
9936	948	17	cheese	cheese	NN
9936	948	18	to	to	IN
9936	948	19	melt	melt	NNP
9936	948	20	are	be	VBP
9936	948	21	delicious	delicious	JJ
9936	948	22	to	to	TO
9936	948	23	serve	serve	VB
9936	948	24	with	with	IN
9936	948	25	a	a	DT
9936	948	26	salad	salad	NN
9936	948	27	course	course	NN
9936	948	28	or	or	CC
9936	948	29	with	with	IN
9936	948	30	tea	tea	NN
9936	948	31	.	.	.
9936	949	1	To	to	TO
9936	949	2	assist	assist	VB
9936	949	3	in	in	IN
9936	949	4	the	the	DT
9936	949	5	preparation	preparation	NN
9936	949	6	of	of	IN
9936	949	7	such	such	JJ
9936	949	8	combinations	combination	NNS
9936	949	9	,	,	,
9936	949	10	as	as	RB
9936	949	11	well	well	RB
9936	949	12	as	as	IN
9936	949	13	other	other	JJ
9936	949	14	cheese	cheese	NN
9936	949	15	dishes	dish	NNS
9936	949	16	,	,	,
9936	949	17	a	a	DT
9936	949	18	number	number	NN
9936	949	19	of	of	IN
9936	949	20	recipes	recipe	NNS
9936	949	21	are	be	VBP
9936	949	22	here	here	RB
9936	949	23	given	give	VBN
9936	949	24	.	.	.
9936	950	1	In	in	IN
9936	950	2	making	make	VBG
9936	950	3	up	up	RP
9936	950	4	these	these	DT
9936	950	5	recipes	recipe	NNS
9936	950	6	,	,	,
9936	950	7	it	-PRON-	PRP
9936	950	8	will	will	MD
9936	950	9	be	be	VB
9936	950	10	well	well	JJ
9936	950	11	to	to	TO
9936	950	12	note	note	VB
9936	950	13	that	that	IN
9936	950	14	unless	unless	IN
9936	950	15	the	the	DT
9936	950	16	variety	variety	NN
9936	950	17	of	of	IN
9936	950	18	cheese	cheese	NN
9936	950	19	is	be	VBZ
9936	950	20	stated	state	VBN
9936	950	21	explicitly	explicitly	RB
9936	950	22	,	,	,
9936	950	23	use	use	NN
9936	950	24	should	should	MD
9936	950	25	be	be	VB
9936	950	26	made	make	VBN
9936	950	27	of	of	IN
9936	950	28	American	american	JJ
9936	950	29	Cheddar	Cheddar	NNP
9936	950	30	cheese	cheese	NN
9936	950	31	,	,	,
9936	950	32	or	or	CC
9936	950	33	,	,	,
9936	950	34	as	as	IN
9936	950	35	it	-PRON-	PRP
9936	950	36	is	be	VBZ
9936	950	37	often	often	RB
9936	950	38	called	call	VBN
9936	950	39	,	,	,
9936	950	40	_	_	NNP
9936	950	41	American	american	JJ
9936	950	42	cream	cream	NN
9936	950	43	cheese	cheese	NN
9936	950	44	_	_	NNP
9936	950	45	,	,	,
9936	950	46	or	or	CC
9936	950	47	_	_	NNP
9936	950	48	store	store	NN
9936	950	49	cheese	cheese	NN
9936	950	50	_	_	NNP
9936	950	51	.	.	.
9936	951	1	Of	of	RB
9936	951	2	course	course	RB
9936	951	3	,	,	,
9936	951	4	some	some	DT
9936	951	5	similar	similar	JJ
9936	951	6	hard	hard	JJ
9936	951	7	cheese	cheese	NN
9936	951	8	could	could	MD
9936	951	9	be	be	VB
9936	951	10	used	use	VBN
9936	951	11	if	if	IN
9936	951	12	desired	desire	VBN
9936	951	13	,	,	,
9936	951	14	but	but	CC
9936	951	15	the	the	DT
9936	951	16	kind	kind	NN
9936	951	17	mentioned	mention	VBN
9936	951	18	is	be	VBZ
9936	951	19	recommended	recommend	VBN
9936	951	20	for	for	IN
9936	951	21	the	the	DT
9936	951	22	sake	sake	NN
9936	951	23	of	of	IN
9936	951	24	economy	economy	NN
9936	951	25	.	.	.
9936	952	1	[	[	-LRB-
9936	952	2	Illustration	illustration	NN
9936	952	3	:	:	:
9936	952	4	FIG	FIG	NNP
9936	952	5	.	.	.
9936	953	1	6	6	CD
9936	953	2	]	]	-RRB-
9936	953	3	43	43	CD
9936	953	4	.	.	.
9936	954	1	CHEESE	CHEESE	NNS
9936	954	2	BONBONS.--A	bonbons.--a	CD
9936	954	3	combination	combination	NN
9936	954	4	of	of	IN
9936	954	5	cheese	cheese	NN
9936	954	6	and	and	CC
9936	954	7	nuts	nut	NNS
9936	954	8	in	in	IN
9936	954	9	the	the	DT
9936	954	10	form	form	NN
9936	954	11	of	of	IN
9936	954	12	cheese	cheese	NN
9936	954	13	bonbons	bonbon	NNS
9936	954	14	,	,	,
9936	954	15	besides	besides	IN
9936	954	16	being	be	VBG
9936	954	17	very	very	RB
9936	954	18	tasty	tasty	JJ
9936	954	19	,	,	,
9936	954	20	is	be	VBZ
9936	954	21	highly	highly	RB
9936	954	22	nutritious	nutritious	JJ
9936	954	23	,	,	,
9936	954	24	since	since	IN
9936	954	25	both	both	CC
9936	954	26	the	the	DT
9936	954	27	cheese	cheese	NN
9936	954	28	and	and	CC
9936	954	29	the	the	DT
9936	954	30	nuts	nut	NNS
9936	954	31	used	use	VBN
9936	954	32	in	in	IN
9936	954	33	making	make	VBG
9936	954	34	them	-PRON-	PRP
9936	954	35	are	be	VBP
9936	954	36	high	high	JJ
9936	954	37	in	in	IN
9936	954	38	food	food	NN
9936	954	39	value	value	NN
9936	954	40	.	.	.
9936	955	1	Such	such	JJ
9936	955	2	bonbons	bonbon	NNS
9936	955	3	,	,	,
9936	955	4	which	which	WDT
9936	955	5	are	be	VBP
9936	955	6	illustrated	illustrate	VBN
9936	955	7	in	in	IN
9936	955	8	Fig	Fig	NNP
9936	955	9	.	.	.
9936	956	1	6	6	CD
9936	956	2	,	,	,
9936	956	3	may	may	MD
9936	956	4	be	be	VB
9936	956	5	served	serve	VBN
9936	956	6	with	with	IN
9936	956	7	a	a	DT
9936	956	8	light	light	JJ
9936	956	9	salad	salad	NN
9936	956	10	,	,	,
9936	956	11	such	such	JJ
9936	956	12	as	as	IN
9936	956	13	a	a	DT
9936	956	14	vegetable	vegetable	NN
9936	956	15	or	or	CC
9936	956	16	a	a	DT
9936	956	17	fruit	fruit	NN
9936	956	18	salad	salad	NN
9936	956	19	,	,	,
9936	956	20	to	to	TO
9936	956	21	add	add	VB
9936	956	22	food	food	NN
9936	956	23	value	value	NN
9936	956	24	to	to	IN
9936	956	25	the	the	DT
9936	956	26	dish	dish	NN
9936	956	27	,	,	,
9936	956	28	or	or	CC
9936	956	29	they	-PRON-	PRP
9936	956	30	may	may	MD
9936	956	31	be	be	VB
9936	956	32	served	serve	VBN
9936	956	33	with	with	IN
9936	956	34	wafers	wafer	NNS
9936	956	35	to	to	TO
9936	956	36	take	take	VB
9936	956	37	the	the	DT
9936	956	38	place	place	NN
9936	956	39	of	of	IN
9936	956	40	a	a	DT
9936	956	41	salad	salad	NN
9936	956	42	,	,	,
9936	956	43	when	when	WRB
9936	956	44	a	a	DT
9936	956	45	small	small	JJ
9936	956	46	amount	amount	NN
9936	956	47	of	of	IN
9936	956	48	some	some	DT
9936	956	49	kind	kind	NN
9936	956	50	of	of	IN
9936	956	51	tart	tart	JJ
9936	956	52	jelly	jelly	NNP
9936	956	53	goes	go	VBZ
9936	956	54	nicely	nicely	RB
9936	956	55	with	with	IN
9936	956	56	them	-PRON-	PRP
9936	956	57	.	.	.
9936	957	1	If	if	IN
9936	957	2	the	the	DT
9936	957	3	dessert	dessert	NN
9936	957	4	for	for	IN
9936	957	5	the	the	DT
9936	957	6	dinner	dinner	NN
9936	957	7	has	have	VBZ
9936	957	8	been	be	VBN
9936	957	9	a	a	DT
9936	957	10	very	very	RB
9936	957	11	light	light	JJ
9936	957	12	one	one	NN
9936	957	13	,	,	,
9936	957	14	these	these	DT
9936	957	15	bonbons	bonbon	NNS
9936	957	16	may	may	MD
9936	957	17	be	be	VB
9936	957	18	served	serve	VBN
9936	957	19	with	with	IN
9936	957	20	coffee	coffee	NN
9936	957	21	and	and	CC
9936	957	22	wafers	wafer	NNS
9936	957	23	after	after	IN
9936	957	24	the	the	DT
9936	957	25	dessert	dessert	NN
9936	957	26	.	.	.
9936	958	1	They	-PRON-	PRP
9936	958	2	may	may	MD
9936	958	3	be	be	VB
9936	958	4	made	make	VBN
9936	958	5	as	as	IN
9936	958	6	follows	follow	VBZ
9936	958	7	:	:	:
9936	958	8	CHEESE	cheese	NN
9936	958	9	BONBONS	bonbon	NNS
9936	958	10	(	(	-LRB-
9936	958	11	Sufficient	sufficient	JJ
9936	958	12	for	for	IN
9936	958	13	Twelve	twelve	CD
9936	958	14	Bonbons	Bonbons	NNPS
9936	958	15	)	)	-RRB-
9936	958	16	1	1	CD
9936	958	17	pkg	pkg	NN
9936	958	18	.	.	.
9936	959	1	Neufchâtel	Neufchâtel	NNP
9936	959	2	or	or	CC
9936	959	3	cream	cream	NN
9936	959	4	cheese	cheese	NN
9936	959	5	2	2	CD
9936	959	6	Tb	Tb	NNP
9936	959	7	.	.	.
9936	960	1	finely	finely	RB
9936	960	2	chopped	chop	VBD
9936	960	3	pimiento	pimiento	NNS
9936	960	4	1/2	1/2	CD
9936	960	5	tsp	tsp	NN
9936	960	6	.	.	.
9936	961	1	salt	salt	VB
9936	961	2	Few	few	JJ
9936	961	3	grains	grain	NNS
9936	961	4	of	of	IN
9936	961	5	paprika	paprika	NNP
9936	961	6	1/3	1/3	CD
9936	961	7	c.	c.	NN
9936	961	8	half	half	JJ
9936	961	9	English	English	NNP
9936	961	10	-	-	HYPH
9936	961	11	walnut	walnut	NNP
9936	961	12	meats	meat	NNS
9936	961	13	Work	work	VB
9936	961	14	the	the	DT
9936	961	15	cheese	cheese	NN
9936	961	16	smooth	smooth	VB
9936	961	17	with	with	IN
9936	961	18	the	the	DT
9936	961	19	pimiento	pimiento	NNS
9936	961	20	and	and	CC
9936	961	21	other	other	JJ
9936	961	22	seasoning	seasoning	NN
9936	961	23	,	,	,
9936	961	24	and	and	CC
9936	961	25	if	if	IN
9936	961	26	the	the	DT
9936	961	27	mixture	mixture	NN
9936	961	28	is	be	VBZ
9936	961	29	too	too	RB
9936	961	30	dry	dry	JJ
9936	961	31	add	add	VB
9936	961	32	a	a	DT
9936	961	33	little	little	JJ
9936	961	34	cream	cream	NN
9936	961	35	.	.	.
9936	962	1	Shape	shape	VB
9936	962	2	this	this	DT
9936	962	3	into	into	IN
9936	962	4	small	small	JJ
9936	962	5	balls	ball	NNS
9936	962	6	,	,	,
9936	962	7	press	press	VB
9936	962	8	each	each	DT
9936	962	9	ball	ball	NN
9936	962	10	flat	flat	JJ
9936	962	11	,	,	,
9936	962	12	and	and	CC
9936	962	13	then	then	RB
9936	962	14	place	place	VB
9936	962	15	a	a	DT
9936	962	16	half	half	JJ
9936	962	17	nut	nut	NN
9936	962	18	on	on	IN
9936	962	19	top	top	NN
9936	962	20	of	of	IN
9936	962	21	each	each	DT
9936	962	22	.	.	.
9936	963	1	If	if	IN
9936	963	2	the	the	DT
9936	963	3	pimiento	pimiento	NN
9936	963	4	is	be	VBZ
9936	963	5	not	not	RB
9936	963	6	desired	desire	VBN
9936	963	7	,	,	,
9936	963	8	it	-PRON-	PRP
9936	963	9	may	may	MD
9936	963	10	be	be	VB
9936	963	11	omitted	omit	VBN
9936	963	12	.	.	.
9936	964	1	44	44	CD
9936	964	2	.	.	.
9936	965	1	CHEESE	CHEESE	NNP
9936	965	2	SOUFFLÃ	SOUFFLÃ	NNP
9936	965	3	�	�	NNP
9936	965	4	.--As	.--As	NFP
9936	965	5	a	a	DT
9936	965	6	dish	dish	NN
9936	965	7	that	that	WDT
9936	965	8	will	will	MD
9936	965	9	take	take	VB
9936	965	10	the	the	DT
9936	965	11	place	place	NN
9936	965	12	of	of	IN
9936	965	13	meat	meat	NN
9936	965	14	in	in	IN
9936	965	15	a	a	DT
9936	965	16	light	light	JJ
9936	965	17	meal	meal	NN
9936	965	18	is	be	VBZ
9936	965	19	often	often	RB
9936	965	20	desired	desire	VBN
9936	965	21	,	,	,
9936	965	22	cheese	cheese	NN
9936	965	23	soufflÃ	soufflÃ	NNP
9936	965	24	©	©	NNP
9936	965	25	,	,	,
9936	965	26	which	which	WDT
9936	965	27	is	be	VBZ
9936	965	28	comparatively	comparatively	RB
9936	965	29	high	high	JJ
9936	965	30	in	in	IN
9936	965	31	food	food	NN
9936	965	32	value	value	NN
9936	965	33	,	,	,
9936	965	34	finds	find	VBZ
9936	965	35	much	much	JJ
9936	965	36	favor	favor	NN
9936	965	37	.	.	.
9936	966	1	This	this	DT
9936	966	2	dish	dish	NN
9936	966	3	contains	contain	VBZ
9936	966	4	milk	milk	NN
9936	966	5	,	,	,
9936	966	6	eggs	egg	NNS
9936	966	7	,	,	,
9936	966	8	and	and	CC
9936	966	9	cheese	cheese	NN
9936	966	10	,	,	,
9936	966	11	as	as	IN
9936	966	12	is	be	VBZ
9936	966	13	shown	show	VBN
9936	966	14	in	in	IN
9936	966	15	the	the	DT
9936	966	16	accompanying	accompanying	JJ
9936	966	17	recipe	recipe	NN
9936	966	18	,	,	,
9936	966	19	and	and	CC
9936	966	20	so	so	RB
9936	966	21	may	may	MD
9936	966	22	actually	actually	RB
9936	966	23	be	be	VB
9936	966	24	considered	consider	VBN
9936	966	25	as	as	IN
9936	966	26	a	a	DT
9936	966	27	protein	protein	NN
9936	966	28	dish	dish	NN
9936	966	29	and	and	CC
9936	966	30	used	use	VBD
9936	966	31	accordingly	accordingly	RB
9936	966	32	.	.	.
9936	967	1	SoufflÃ	SoufflÃ	NNP
9936	967	2	©	©	NNP
9936	967	3	is	be	VBZ
9936	967	4	served	serve	VBN
9936	967	5	in	in	IN
9936	967	6	the	the	DT
9936	967	7	dish	dish	NN
9936	967	8	in	in	IN
9936	967	9	which	which	WDT
9936	967	10	it	-PRON-	PRP
9936	967	11	is	be	VBZ
9936	967	12	baked	baked	JJ
9936	967	13	,	,	,
9936	967	14	but	but	CC
9936	967	15	if	if	IN
9936	967	16	it	-PRON-	PRP
9936	967	17	is	be	VBZ
9936	967	18	quite	quite	RB
9936	967	19	firm	firm	JJ
9936	967	20	and	and	CC
9936	967	21	is	be	VBZ
9936	967	22	to	to	TO
9936	967	23	be	be	VB
9936	967	24	eaten	eat	VBN
9936	967	25	at	at	IN
9936	967	26	once	once	RB
9936	967	27	,	,	,
9936	967	28	it	-PRON-	PRP
9936	967	29	may	may	MD
9936	967	30	be	be	VB
9936	967	31	removed	remove	VBN
9936	967	32	from	from	IN
9936	967	33	the	the	DT
9936	967	34	ramekin	ramekin	NN
9936	967	35	to	to	IN
9936	967	36	a	a	DT
9936	967	37	plate	plate	NN
9936	967	38	.	.	.
9936	968	1	CHEESE	CHEESE	NNP
9936	968	2	SOUFFLÃ	SOUFFLÃ	NNPS
9936	968	3	�	�	NNP
9936	968	4	(	(	-LRB-
9936	968	5	Sufficient	sufficient	JJ
9936	968	6	to	to	TO
9936	968	7	Serve	serve	VB
9936	968	8	Six	six	CD
9936	968	9	)	)	-RRB-
9936	968	10	3	3	CD
9936	968	11	Tb	Tb	NNP
9936	968	12	.	.	.
9936	969	1	butter	butter	NN
9936	969	2	4	4	CD
9936	969	3	Tb	Tb	NNP
9936	969	4	.	.	.
9936	970	1	flour	flour	NN
9936	970	2	1	1	CD
9936	970	3	-	-	SYM
9936	970	4	1/4	1/4	CD
9936	970	5	c.	c.	NN
9936	970	6	milk	milk	NN
9936	970	7	3/4	3/4	CD
9936	970	8	c.	c.	NN
9936	970	9	grated	grate	VBD
9936	970	10	cheese	cheese	NN
9936	970	11	Dash	Dash	NNP
9936	970	12	of	of	IN
9936	970	13	paprika	paprika	NNP
9936	970	14	1/2	1/2	CD
9936	970	15	tsp	tsp	NN
9936	970	16	.	.	.
9936	971	1	salt	salt	NN
9936	971	2	3	3	CD
9936	971	3	eggs	egg	NNS
9936	971	4	Melt	Melt	NNP
9936	971	5	the	the	DT
9936	971	6	butter	butter	NN
9936	971	7	,	,	,
9936	971	8	add	add	VB
9936	971	9	the	the	DT
9936	971	10	flour	flour	NN
9936	971	11	,	,	,
9936	971	12	mix	mix	VB
9936	971	13	well	well	RB
9936	971	14	,	,	,
9936	971	15	and	and	CC
9936	971	16	then	then	RB
9936	971	17	gradually	gradually	RB
9936	971	18	add	add	VBP
9936	971	19	the	the	DT
9936	971	20	milk	milk	NN
9936	971	21	,	,	,
9936	971	22	which	which	WDT
9936	971	23	should	should	MD
9936	971	24	be	be	VB
9936	971	25	scalded	scald	VBN
9936	971	26	.	.	.
9936	972	1	To	to	IN
9936	972	2	this	this	DT
9936	972	3	sauce	sauce	NN
9936	972	4	add	add	VB
9936	972	5	the	the	DT
9936	972	6	cheese	cheese	NN
9936	972	7	,	,	,
9936	972	8	paprika	paprika	NNP
9936	972	9	,	,	,
9936	972	10	and	and	CC
9936	972	11	salt	salt	NN
9936	972	12	.	.	.
9936	973	1	When	when	WRB
9936	973	2	thoroughly	thoroughly	RB
9936	973	3	mixed	mix	VBN
9936	973	4	,	,	,
9936	973	5	remove	remove	VBP
9936	973	6	from	from	IN
9936	973	7	the	the	DT
9936	973	8	fire	fire	NN
9936	973	9	and	and	CC
9936	973	10	add	add	VB
9936	973	11	the	the	DT
9936	973	12	beaten	beat	VBN
9936	973	13	yolks	yolk	NNS
9936	973	14	of	of	IN
9936	973	15	eggs	egg	NNS
9936	973	16	,	,	,
9936	973	17	beating	beat	VBG
9936	973	18	rapidly	rapidly	RB
9936	973	19	.	.	.
9936	974	1	Cool	cool	UH
9936	974	2	and	and	CC
9936	974	3	fold	fold	VB
9936	974	4	in	in	IN
9936	974	5	the	the	DT
9936	974	6	stiffly	stiffly	NN
9936	974	7	beaten	beat	VBN
9936	974	8	whites	white	NNS
9936	974	9	of	of	IN
9936	974	10	the	the	DT
9936	974	11	eggs	egg	NNS
9936	974	12	.	.	.
9936	975	1	Pour	pour	VB
9936	975	2	into	into	IN
9936	975	3	a	a	DT
9936	975	4	buttered	butter	VBN
9936	975	5	baking	baking	NN
9936	975	6	dish	dish	NN
9936	975	7	or	or	CC
9936	975	8	in	in	IN
9936	975	9	ramekins	ramekin	NNS
9936	975	10	and	and	CC
9936	975	11	bake	bake	VBP
9936	975	12	20	20	CD
9936	975	13	minutes	minute	NNS
9936	975	14	in	in	IN
9936	975	15	a	a	DT
9936	975	16	slow	slow	JJ
9936	975	17	oven	oven	NN
9936	975	18	.	.	.
9936	976	1	Serve	serve	VB
9936	976	2	at	at	IN
9936	976	3	once	once	RB
9936	976	4	.	.	.
9936	977	1	45	45	CD
9936	977	2	.	.	.
9936	978	1	CHEESE	CHEESE	NNP
9936	978	2	OMELET.--Grated	omelet.--grate	VBN
9936	978	3	cheese	cheese	NN
9936	978	4	added	add	VBD
9936	978	5	to	to	IN
9936	978	6	an	an	DT
9936	978	7	omelet	omelet	NN
9936	978	8	gives	give	VBZ
9936	978	9	it	-PRON-	PRP
9936	978	10	a	a	DT
9936	978	11	delightful	delightful	JJ
9936	978	12	flavor	flavor	NN
9936	978	13	.	.	.
9936	979	1	Since	since	IN
9936	979	2	such	such	PDT
9936	979	3	an	an	DT
9936	979	4	omelet	omelet	NN
9936	979	5	is	be	VBZ
9936	979	6	a	a	DT
9936	979	7	high	high	JJ
9936	979	8	-	-	HYPH
9936	979	9	protein	protein	NN
9936	979	10	dish	dish	NN
9936	979	11	,	,	,
9936	979	12	it	-PRON-	PRP
9936	979	13	should	should	MD
9936	979	14	never	never	RB
9936	979	15	be	be	VB
9936	979	16	served	serve	VBN
9936	979	17	in	in	IN
9936	979	18	the	the	DT
9936	979	19	same	same	JJ
9936	979	20	meal	meal	NN
9936	979	21	in	in	IN
9936	979	22	which	which	WDT
9936	979	23	meat	meat	NN
9936	979	24	,	,	,
9936	979	25	fish	fish	NN
9936	979	26	,	,	,
9936	979	27	or	or	CC
9936	979	28	other	other	JJ
9936	979	29	protein	protein	NN
9936	979	30	foods	food	NNS
9936	979	31	are	be	VBP
9936	979	32	served	serve	VBN
9936	979	33	,	,	,
9936	979	34	but	but	CC
9936	979	35	should	should	MD
9936	979	36	be	be	VB
9936	979	37	used	use	VBN
9936	979	38	as	as	IN
9936	979	39	the	the	DT
9936	979	40	main	main	JJ
9936	979	41	dish	dish	NN
9936	979	42	of	of	IN
9936	979	43	a	a	DT
9936	979	44	luncheon	luncheon	NN
9936	979	45	or	or	CC
9936	979	46	a	a	DT
9936	979	47	light	light	JJ
9936	979	48	supper	supper	NN
9936	979	49	.	.	.
9936	980	1	CHEESE	cheese	NN
9936	980	2	OMELET	omelet	VBP
9936	980	3	(	(	-LRB-
9936	980	4	Sufficient	sufficient	JJ
9936	980	5	to	to	TO
9936	980	6	Serve	serve	VB
9936	980	7	Four	four	CD
9936	980	8	)	)	-RRB-
9936	980	9	4	4	CD
9936	980	10	eggs	egg	NNS
9936	980	11	4	4	CD
9936	980	12	Tb	Tb	NNS
9936	980	13	.	.	.
9936	981	1	hot	hot	JJ
9936	981	2	water	water	NN
9936	981	3	1/2	1/2	CD
9936	981	4	tsp	tsp	NN
9936	981	5	.	.	.
9936	982	1	salt	salt	NN
9936	982	2	2	2	CD
9936	982	3	Tb	Tb	NNP
9936	982	4	.	.	.
9936	983	1	bread	bread	NN
9936	983	2	crumbs	crumb	VBZ
9936	983	3	1	1	CD
9936	983	4	c.	c.	NN
9936	983	5	grated	grate	VBN
9936	983	6	cheese	cheese	NNP
9936	983	7	1	1	CD
9936	983	8	Tb	Tb	NNP
9936	983	9	.	.	.
9936	984	1	butter	butter	NN
9936	984	2	Beat	beat	VB
9936	984	3	the	the	DT
9936	984	4	egg	egg	NN
9936	984	5	yolks	yolk	NNS
9936	984	6	thoroughly	thoroughly	RB
9936	984	7	and	and	CC
9936	984	8	add	add	VB
9936	984	9	to	to	IN
9936	984	10	them	-PRON-	PRP
9936	984	11	the	the	DT
9936	984	12	hot	hot	JJ
9936	984	13	water	water	NN
9936	984	14	,	,	,
9936	984	15	salt	salt	NN
9936	984	16	,	,	,
9936	984	17	crumbs	crumb	VBZ
9936	984	18	,	,	,
9936	984	19	and	and	CC
9936	984	20	cheese	cheese	NN
9936	984	21	.	.	.
9936	985	1	Beat	beat	VB
9936	985	2	the	the	DT
9936	985	3	egg	egg	NN
9936	985	4	whites	white	NNS
9936	985	5	until	until	IN
9936	985	6	stiff	stiff	JJ
9936	985	7	,	,	,
9936	985	8	but	but	CC
9936	985	9	not	not	RB
9936	985	10	dry	dry	JJ
9936	985	11	,	,	,
9936	985	12	and	and	CC
9936	985	13	fold	fold	VB
9936	985	14	them	-PRON-	PRP
9936	985	15	carefully	carefully	RB
9936	985	16	into	into	IN
9936	985	17	the	the	DT
9936	985	18	yolk	yolk	NN
9936	985	19	mixture	mixture	NN
9936	985	20	.	.	.
9936	986	1	Heat	heat	VB
9936	986	2	the	the	DT
9936	986	3	butter	butter	NN
9936	986	4	in	in	IN
9936	986	5	an	an	DT
9936	986	6	omelet	omelet	NN
9936	986	7	pan	pan	NN
9936	986	8	.	.	.
9936	987	1	Pour	pour	VB
9936	987	2	in	in	IN
9936	987	3	the	the	DT
9936	987	4	mixture	mixture	NN
9936	987	5	,	,	,
9936	987	6	brown	brown	JJ
9936	987	7	very	very	RB
9936	987	8	slowly	slowly	RB
9936	987	9	over	over	IN
9936	987	10	the	the	DT
9936	987	11	heat	heat	NN
9936	987	12	,	,	,
9936	987	13	and	and	CC
9936	987	14	then	then	RB
9936	987	15	place	place	VB
9936	987	16	in	in	IN
9936	987	17	the	the	DT
9936	987	18	oven	oven	NN
9936	987	19	to	to	TO
9936	987	20	cook	cook	VB
9936	987	21	the	the	DT
9936	987	22	top	top	NN
9936	987	23	.	.	.
9936	988	1	Serve	serve	VB
9936	988	2	at	at	IN
9936	988	3	once	once	RB
9936	988	4	.	.	.
9936	989	1	46	46	CD
9936	989	2	.	.	.
9936	990	1	CHEESE	CHEESE	NNS
9936	990	2	SAUCE.--To	SAUCE.--To	NNS
9936	990	3	give	give	VBP
9936	990	4	a	a	DT
9936	990	5	distinctive	distinctive	JJ
9936	990	6	flavor	flavor	NN
9936	990	7	to	to	IN
9936	990	8	white	white	JJ
9936	990	9	sauce	sauce	NN
9936	990	10	,	,	,
9936	990	11	cheese	cheese	NN
9936	990	12	is	be	VBZ
9936	990	13	often	often	RB
9936	990	14	added	add	VBN
9936	990	15	to	to	IN
9936	990	16	it	-PRON-	PRP
9936	990	17	.	.	.
9936	991	1	A	a	DT
9936	991	2	sauce	sauce	NN
9936	991	3	flavored	flavor	VBN
9936	991	4	in	in	IN
9936	991	5	this	this	DT
9936	991	6	way	way	NN
9936	991	7	lends	lend	VBZ
9936	991	8	itself	-PRON-	PRP
9936	991	9	nicely	nicely	RB
9936	991	10	to	to	IN
9936	991	11	the	the	DT
9936	991	12	garnishing	garnishing	NN
9936	991	13	of	of	IN
9936	991	14	croquettes	croquette	NNS
9936	991	15	or	or	CC
9936	991	16	soufflÃ	soufflÃ	NNP
9936	991	17	©	©	NNP
9936	991	18	s	s	NNP
9936	991	19	,	,	,
9936	991	20	and	and	CC
9936	991	21	it	-PRON-	PRP
9936	991	22	will	will	MD
9936	991	23	be	be	VB
9936	991	24	found	find	VBN
9936	991	25	quite	quite	RB
9936	991	26	tasty	tasty	JJ
9936	991	27	if	if	IN
9936	991	28	it	-PRON-	PRP
9936	991	29	is	be	VBZ
9936	991	30	served	serve	VBN
9936	991	31	over	over	IN
9936	991	32	some	some	DT
9936	991	33	vegetables	vegetable	NNS
9936	991	34	,	,	,
9936	991	35	such	such	JJ
9936	991	36	as	as	IN
9936	991	37	steamed	steamed	JJ
9936	991	38	cauliflower	cauliflower	NN
9936	991	39	,	,	,
9936	991	40	mashed	mash	VBD
9936	991	41	potatoes	potato	NNS
9936	991	42	,	,	,
9936	991	43	or	or	CC
9936	991	44	rice	rice	NN
9936	991	45	served	serve	VBD
9936	991	46	as	as	IN
9936	991	47	a	a	DT
9936	991	48	vegetable	vegetable	NN
9936	991	49	.	.	.
9936	992	1	Such	such	JJ
9936	992	2	sauce	sauce	NN
9936	992	3	may	may	MD
9936	992	4	also	also	RB
9936	992	5	be	be	VB
9936	992	6	served	serve	VBN
9936	992	7	over	over	IN
9936	992	8	toast	toast	NN
9936	992	9	to	to	TO
9936	992	10	make	make	VB
9936	992	11	an	an	DT
9936	992	12	attractive	attractive	JJ
9936	992	13	luncheon	luncheon	NN
9936	992	14	dish	dish	NN
9936	992	15	.	.	.
9936	993	1	CHEESE	CHEESE	NNP
9936	993	2	SAUCE	SAUCE	NNP
9936	993	3	(	(	-LRB-
9936	993	4	Sufficient	sufficient	JJ
9936	993	5	to	to	TO
9936	993	6	Serve	serve	VB
9936	993	7	Six	six	CD
9936	993	8	)	)	-RRB-
9936	993	9	2	2	CD
9936	993	10	c.	c.	NN
9936	993	11	milk	milk	NN
9936	993	12	4	4	CD
9936	993	13	Tb	Tb	NNP
9936	993	14	.	.	.
9936	994	1	flour	flour	NN
9936	994	2	4	4	CD
9936	994	3	Tb	Tb	NNP
9936	994	4	.	.	.
9936	995	1	butter	butter	NN
9936	995	2	1/2	1/2	CD
9936	995	3	tsp	tsp	NN
9936	995	4	.	.	.
9936	996	1	salt	salt	NN
9936	996	2	1/4	1/4	CD
9936	996	3	tsp	tsp	NN
9936	996	4	.	.	.
9936	997	1	paprika	paprika	NNP
9936	997	2	1/2	1/2	CD
9936	997	3	c.	c.	NN
9936	997	4	grated	grate	VBN
9936	997	5	cheese	cheese	NN
9936	997	6	Make	make	VBP
9936	997	7	a	a	DT
9936	997	8	white	white	JJ
9936	997	9	sauce	sauce	NN
9936	997	10	of	of	IN
9936	997	11	the	the	DT
9936	997	12	milk	milk	NN
9936	997	13	,	,	,
9936	997	14	flour	flour	NN
9936	997	15	,	,	,
9936	997	16	butter	butter	NN
9936	997	17	,	,	,
9936	997	18	salt	salt	NN
9936	997	19	,	,	,
9936	997	20	and	and	CC
9936	997	21	paprika	paprika	NNP
9936	997	22	,	,	,
9936	997	23	and	and	CC
9936	997	24	to	to	IN
9936	997	25	it	-PRON-	PRP
9936	997	26	add	add	VB
9936	997	27	the	the	DT
9936	997	28	grated	grate	VBN
9936	997	29	cheese	cheese	NN
9936	997	30	.	.	.
9936	998	1	If	if	IN
9936	998	2	desired	desire	VBN
9936	998	3	,	,	,
9936	998	4	a	a	DT
9936	998	5	dash	dash	NN
9936	998	6	of	of	IN
9936	998	7	catsup	catsup	NN
9936	998	8	or	or	CC
9936	998	9	chili	chili	NN
9936	998	10	sauce	sauce	NN
9936	998	11	may	may	MD
9936	998	12	be	be	VB
9936	998	13	added	add	VBN
9936	998	14	for	for	IN
9936	998	15	flavoring	flavor	VBG
9936	998	16	.	.	.
9936	999	1	47	47	CD
9936	999	2	.	.	.
9936	1000	1	CHEESE	CHEESE	NNP
9936	1000	2	TOAST.--When	TOAST.--When	NNP
9936	1000	3	toast	toast	NN
9936	1000	4	has	have	VBZ
9936	1000	5	added	add	VBN
9936	1000	6	to	to	IN
9936	1000	7	it	-PRON-	PRP
9936	1000	8	eggs	egg	VBZ
9936	1000	9	,	,	,
9936	1000	10	milk	milk	NN
9936	1000	11	,	,	,
9936	1000	12	and	and	CC
9936	1000	13	cheese	cheese	NN
9936	1000	14	,	,	,
9936	1000	15	as	as	IN
9936	1000	16	in	in	IN
9936	1000	17	the	the	DT
9936	1000	18	recipe	recipe	NN
9936	1000	19	here	here	RB
9936	1000	20	given	give	VBN
9936	1000	21	,	,	,
9936	1000	22	it	-PRON-	PRP
9936	1000	23	is	be	VBZ
9936	1000	24	sufficiently	sufficiently	RB
9936	1000	25	high	high	JJ
9936	1000	26	in	in	IN
9936	1000	27	protein	protein	NN
9936	1000	28	to	to	TO
9936	1000	29	serve	serve	VB
9936	1000	30	as	as	IN
9936	1000	31	a	a	DT
9936	1000	32	meat	meat	NN
9936	1000	33	substitute	substitute	NN
9936	1000	34	and	and	CC
9936	1000	35	is	be	VBZ
9936	1000	36	a	a	DT
9936	1000	37	particularly	particularly	RB
9936	1000	38	good	good	JJ
9936	1000	39	dish	dish	NN
9936	1000	40	for	for	IN
9936	1000	41	a	a	DT
9936	1000	42	light	light	JJ
9936	1000	43	meal	meal	NN
9936	1000	44	.	.	.
9936	1001	1	It	-PRON-	PRP
9936	1001	2	combines	combine	VBZ
9936	1001	3	well	well	RB
9936	1001	4	with	with	IN
9936	1001	5	a	a	DT
9936	1001	6	vegetable	vegetable	NN
9936	1001	7	salad	salad	NN
9936	1001	8	for	for	IN
9936	1001	9	luncheon	luncheon	NN
9936	1001	10	and	and	CC
9936	1001	11	is	be	VBZ
9936	1001	12	an	an	DT
9936	1001	13	excellent	excellent	JJ
9936	1001	14	dish	dish	NN
9936	1001	15	to	to	TO
9936	1001	16	serve	serve	VB
9936	1001	17	for	for	IN
9936	1001	18	Sunday	Sunday	NNP
9936	1001	19	night	night	NN
9936	1001	20	supper	supper	NN
9936	1001	21	,	,	,
9936	1001	22	when	when	WRB
9936	1001	23	very	very	RB
9936	1001	24	little	little	JJ
9936	1001	25	else	else	RB
9936	1001	26	need	nee	MD
9936	1001	27	be	be	VB
9936	1001	28	served	serve	VBN
9936	1001	29	with	with	IN
9936	1001	30	it	-PRON-	PRP
9936	1001	31	.	.	.
9936	1002	1	CHEESE	cheese	NN
9936	1002	2	TOAST	toast	NN
9936	1002	3	(	(	-LRB-
9936	1002	4	Sufficient	sufficient	JJ
9936	1002	5	to	to	TO
9936	1002	6	Serve	serve	VB
9936	1002	7	Six	six	CD
9936	1002	8	)	)	-RRB-
9936	1002	9	2	2	CD
9936	1002	10	c.	c.	NN
9936	1002	11	milk	milk	NN
9936	1002	12	4	4	CD
9936	1002	13	Tb	Tb	NNP
9936	1002	14	.	.	.
9936	1003	1	flour	flour	NN
9936	1003	2	4	4	CD
9936	1003	3	Tb	Tb	NNP
9936	1003	4	.	.	.
9936	1004	1	butter	butter	NN
9936	1004	2	1/2	1/2	CD
9936	1004	3	tsp	tsp	NN
9936	1004	4	.	.	.
9936	1005	1	salt	salt	NNP
9936	1005	2	3/4	3/4	CD
9936	1005	3	c.	c.	NN
9936	1005	4	grated	grate	VBD
9936	1005	5	cheese	cheese	NNP
9936	1005	6	2	2	CD
9936	1005	7	hard	hard	RB
9936	1005	8	-	-	HYPH
9936	1005	9	cooked	cook	VBN
9936	1005	10	eggs	egg	NNS
9936	1005	11	6	6	CD
9936	1005	12	squares	square	NNS
9936	1005	13	of	of	IN
9936	1005	14	toast	toast	NN
9936	1005	15	Make	make	VB
9936	1005	16	a	a	DT
9936	1005	17	white	white	JJ
9936	1005	18	sauce	sauce	NN
9936	1005	19	of	of	IN
9936	1005	20	the	the	DT
9936	1005	21	milk	milk	NN
9936	1005	22	,	,	,
9936	1005	23	flour	flour	NN
9936	1005	24	,	,	,
9936	1005	25	butter	butter	NN
9936	1005	26	,	,	,
9936	1005	27	and	and	CC
9936	1005	28	salt	salt	NN
9936	1005	29	,	,	,
9936	1005	30	and	and	CC
9936	1005	31	to	to	IN
9936	1005	32	it	-PRON-	PRP
9936	1005	33	add	add	VB
9936	1005	34	1/2	1/2	CD
9936	1005	35	cupful	cupful	NN
9936	1005	36	of	of	IN
9936	1005	37	the	the	DT
9936	1005	38	grated	grate	VBN
9936	1005	39	cheese	cheese	NN
9936	1005	40	and	and	CC
9936	1005	41	the	the	DT
9936	1005	42	egg	egg	NNP
9936	1005	43	whites	white	NNS
9936	1005	44	chopped	chop	VBD
9936	1005	45	fine	fine	RB
9936	1005	46	.	.	.
9936	1006	1	Arrange	arrange	VB
9936	1006	2	the	the	DT
9936	1006	3	toast	toast	NN
9936	1006	4	on	on	IN
9936	1006	5	a	a	DT
9936	1006	6	platter	platter	NN
9936	1006	7	,	,	,
9936	1006	8	pour	pour	VB
9936	1006	9	the	the	DT
9936	1006	10	sauce	sauce	NN
9936	1006	11	over	over	IN
9936	1006	12	it	-PRON-	PRP
9936	1006	13	,	,	,
9936	1006	14	sprinkle	sprinkle	VB
9936	1006	15	the	the	DT
9936	1006	16	top	top	NN
9936	1006	17	with	with	IN
9936	1006	18	the	the	DT
9936	1006	19	egg	egg	NN
9936	1006	20	yolks	yolk	NNS
9936	1006	21	that	that	WDT
9936	1006	22	have	have	VBP
9936	1006	23	been	be	VBN
9936	1006	24	run	run	VBN
9936	1006	25	through	through	IN
9936	1006	26	a	a	DT
9936	1006	27	ricer	ricer	NN
9936	1006	28	or	or	CC
9936	1006	29	a	a	DT
9936	1006	30	sieve	sieve	NN
9936	1006	31	,	,	,
9936	1006	32	and	and	CC
9936	1006	33	sprinkle	sprinkle	VB
9936	1006	34	the	the	DT
9936	1006	35	remaining	remaining	JJ
9936	1006	36	1/4	1/4	CD
9936	1006	37	cupful	cupful	NN
9936	1006	38	of	of	IN
9936	1006	39	cheese	cheese	NN
9936	1006	40	over	over	IN
9936	1006	41	all	all	DT
9936	1006	42	.	.	.
9936	1007	1	Place	place	NN
9936	1007	2	in	in	IN
9936	1007	3	hot	hot	JJ
9936	1007	4	oven	oven	NN
9936	1007	5	or	or	CC
9936	1007	6	under	under	IN
9936	1007	7	a	a	DT
9936	1007	8	broiler	broiler	NN
9936	1007	9	until	until	IN
9936	1007	10	the	the	DT
9936	1007	11	cheese	cheese	NN
9936	1007	12	melts	melt	VBZ
9936	1007	13	a	a	DT
9936	1007	14	little	little	JJ
9936	1007	15	.	.	.
9936	1008	1	Serve	serve	VB
9936	1008	2	hot	hot	JJ
9936	1008	3	.	.	.
9936	1009	1	[	[	-LRB-
9936	1009	2	Illustration	illustration	NN
9936	1009	3	:	:	:
9936	1009	4	FIG	FIG	NNP
9936	1009	5	.	.	.
9936	1010	1	7	7	LS
9936	1010	2	]	]	-RRB-
9936	1010	3	48	48	CD
9936	1010	4	.	.	.
9936	1011	1	WELSH	WELSH	NNP
9936	1011	2	RAREBIT.--Whenever	RAREBIT.--Whenever	,
9936	1011	3	a	a	DT
9936	1011	4	dish	dish	NN
9936	1011	5	that	that	WDT
9936	1011	6	can	can	MD
9936	1011	7	be	be	VB
9936	1011	8	made	make	VBN
9936	1011	9	in	in	IN
9936	1011	10	a	a	DT
9936	1011	11	chafing	chafe	VBG
9936	1011	12	dish	dish	NN
9936	1011	13	is	be	VBZ
9936	1011	14	desired	desire	VBN
9936	1011	15	,	,	,
9936	1011	16	Welsh	Welsh	NNP
9936	1011	17	rarebit	rarebit	NN
9936	1011	18	is	be	VBZ
9936	1011	19	immediately	immediately	RB
9936	1011	20	thought	think	VBN
9936	1011	21	of	of	IN
9936	1011	22	.	.	.
9936	1012	1	This	this	DT
9936	1012	2	is	be	VBZ
9936	1012	3	possibly	possibly	RB
9936	1012	4	due	due	IN
9936	1012	5	to	to	IN
9936	1012	6	the	the	DT
9936	1012	7	fact	fact	NN
9936	1012	8	that	that	IN
9936	1012	9	this	this	DT
9936	1012	10	tasty	tasty	JJ
9936	1012	11	cheese	cheese	NN
9936	1012	12	dish	dish	NN
9936	1012	13	is	be	VBZ
9936	1012	14	very	very	RB
9936	1012	15	often	often	RB
9936	1012	16	served	serve	VBN
9936	1012	17	at	at	IN
9936	1012	18	evening	evening	NN
9936	1012	19	parties	party	NNS
9936	1012	20	,	,	,
9936	1012	21	when	when	WRB
9936	1012	22	a	a	DT
9936	1012	23	crowd	crowd	NN
9936	1012	24	may	may	MD
9936	1012	25	gather	gather	VB
9936	1012	26	around	around	IN
9936	1012	27	a	a	DT
9936	1012	28	table	table	NN
9936	1012	29	and	and	CC
9936	1012	30	enjoy	enjoy	VB
9936	1012	31	the	the	DT
9936	1012	32	preparation	preparation	NN
9936	1012	33	of	of	IN
9936	1012	34	this	this	DT
9936	1012	35	food	food	NN
9936	1012	36	in	in	IN
9936	1012	37	the	the	DT
9936	1012	38	chafing	chafe	VBG
9936	1012	39	dish	dish	NN
9936	1012	40	.	.	.
9936	1013	1	This	this	DT
9936	1013	2	kind	kind	NN
9936	1013	3	of	of	IN
9936	1013	4	cooking	cooking	NN
9936	1013	5	utensil	utensil	RB
9936	1013	6	,	,	,
9936	1013	7	together	together	RB
9936	1013	8	with	with	IN
9936	1013	9	its	-PRON-	PRP$
9936	1013	10	outfit	outfit	NN
9936	1013	11	,	,	,
9936	1013	12	which	which	WDT
9936	1013	13	consists	consist	VBZ
9936	1013	14	of	of	IN
9936	1013	15	a	a	DT
9936	1013	16	long	long	RB
9936	1013	17	-	-	HYPH
9936	1013	18	handled	handle	VBN
9936	1013	19	spoon	spoon	NN
9936	1013	20	and	and	CC
9936	1013	21	fork	fork	NN
9936	1013	22	,	,	,
9936	1013	23	is	be	VBZ
9936	1013	24	shown	show	VBN
9936	1013	25	in	in	IN
9936	1013	26	Fig	Fig	NNP
9936	1013	27	.	.	.
9936	1014	1	7	7	LS
9936	1014	2	.	.	.
9936	1015	1	As	as	IN
9936	1015	2	will	will	MD
9936	1015	3	be	be	VB
9936	1015	4	observed	observe	VBN
9936	1015	5	,	,	,
9936	1015	6	a	a	DT
9936	1015	7	chafing	chafe	VBG
9936	1015	8	dish	dish	NN
9936	1015	9	consists	consist	VBZ
9936	1015	10	of	of	IN
9936	1015	11	a	a	DT
9936	1015	12	frame	frame	NN
9936	1015	13	to	to	TO
9936	1015	14	which	which	WDT
9936	1015	15	is	be	VBZ
9936	1015	16	attached	attach	VBN
9936	1015	17	a	a	DT
9936	1015	18	lamp	lamp	NN
9936	1015	19	that	that	WDT
9936	1015	20	provides	provide	VBZ
9936	1015	21	the	the	DT
9936	1015	22	heat	heat	NN
9936	1015	23	,	,	,
9936	1015	24	a	a	DT
9936	1015	25	pan	pan	NN
9936	1015	26	in	in	IN
9936	1015	27	which	which	WDT
9936	1015	28	water	water	NN
9936	1015	29	is	be	VBZ
9936	1015	30	placed	place	VBN
9936	1015	31	,	,	,
9936	1015	32	another	another	DT
9936	1015	33	pan	pan	NN
9936	1015	34	with	with	IN
9936	1015	35	a	a	DT
9936	1015	36	handle	handle	NN
9936	1015	37	in	in	IN
9936	1015	38	which	which	WDT
9936	1015	39	the	the	DT
9936	1015	40	food	food	NN
9936	1015	41	is	be	VBZ
9936	1015	42	cooked	cook	VBN
9936	1015	43	,	,	,
9936	1015	44	and	and	CC
9936	1015	45	a	a	DT
9936	1015	46	cover	cover	NN
9936	1015	47	.	.	.
9936	1016	1	The	the	DT
9936	1016	2	heat	heat	NN
9936	1016	3	for	for	IN
9936	1016	4	cooking	cooking	NN
9936	1016	5	is	be	VBZ
9936	1016	6	furnished	furnish	VBN
9936	1016	7	by	by	IN
9936	1016	8	alcohol	alcohol	NN
9936	1016	9	,	,	,
9936	1016	10	although	although	IN
9936	1016	11	it	-PRON-	PRP
9936	1016	12	is	be	VBZ
9936	1016	13	possible	possible	JJ
9936	1016	14	to	to	TO
9936	1016	15	get	get	VB
9936	1016	16	chafing	chafe	VBG
9936	1016	17	dishes	dish	NNS
9936	1016	18	that	that	WDT
9936	1016	19	are	be	VBP
9936	1016	20	heated	heat	VBN
9936	1016	21	by	by	IN
9936	1016	22	electricity	electricity	NN
9936	1016	23	.	.	.
9936	1017	1	Chafing	chafe	VBG
9936	1017	2	dishes	dish	NNS
9936	1017	3	are	be	VBP
9936	1017	4	used	use	VBN
9936	1017	5	by	by	IN
9936	1017	6	many	many	JJ
9936	1017	7	housewives	housewife	NNS
9936	1017	8	,	,	,
9936	1017	9	for	for	IN
9936	1017	10	in	in	IN
9936	1017	11	addition	addition	NN
9936	1017	12	to	to	IN
9936	1017	13	the	the	DT
9936	1017	14	use	use	NN
9936	1017	15	mentioned	mention	VBN
9936	1017	16	,	,	,
9936	1017	17	they	-PRON-	PRP
9936	1017	18	serve	serve	VBP
9936	1017	19	very	very	RB
9936	1017	20	well	well	RB
9936	1017	21	for	for	IN
9936	1017	22	the	the	DT
9936	1017	23	making	making	NN
9936	1017	24	of	of	IN
9936	1017	25	practically	practically	RB
9936	1017	26	any	any	DT
9936	1017	27	kind	kind	NN
9936	1017	28	of	of	IN
9936	1017	29	creamed	creamed	JJ
9936	1017	30	dish	dish	NN
9936	1017	31	,	,	,
9936	1017	32	including	include	VBG
9936	1017	33	those	those	DT
9936	1017	34	in	in	IN
9936	1017	35	which	which	WDT
9936	1017	36	sea	sea	NN
9936	1017	37	foods	food	NNS
9936	1017	38	and	and	CC
9936	1017	39	vegetables	vegetable	NNS
9936	1017	40	are	be	VBP
9936	1017	41	used	use	VBN
9936	1017	42	,	,	,
9936	1017	43	as	as	RB
9936	1017	44	well	well	RB
9936	1017	45	as	as	IN
9936	1017	46	for	for	IN
9936	1017	47	the	the	DT
9936	1017	48	sautÃ	sautÃ	NNP
9936	1017	49	©	©	NNP
9936	1017	50	ing	ing	NN
9936	1017	51	of	of	IN
9936	1017	52	foods	food	NNS
9936	1017	53	.	.	.
9936	1018	1	It	-PRON-	PRP
9936	1018	2	should	should	MD
9936	1018	3	not	not	RB
9936	1018	4	be	be	VB
9936	1018	5	understood	understand	VBN
9936	1018	6	,	,	,
9936	1018	7	however	however	RB
9936	1018	8	,	,	,
9936	1018	9	that	that	IN
9936	1018	10	Welsh	Welsh	NNP
9936	1018	11	rarebit	rarebit	NN
9936	1018	12	must	must	MD
9936	1018	13	be	be	VB
9936	1018	14	made	make	VBN
9936	1018	15	in	in	IN
9936	1018	16	a	a	DT
9936	1018	17	chafing	chafe	VBG
9936	1018	18	dish	dish	NN
9936	1018	19	,	,	,
9936	1018	20	for	for	IN
9936	1018	21	this	this	DT
9936	1018	22	food	food	NN
9936	1018	23	can	can	MD
9936	1018	24	be	be	VB
9936	1018	25	prepared	prepare	VBN
9936	1018	26	as	as	RB
9936	1018	27	well	well	RB
9936	1018	28	in	in	IN
9936	1018	29	a	a	DT
9936	1018	30	heavy	heavy	JJ
9936	1018	31	frying	frying	NN
9936	1018	32	pan	pan	NN
9936	1018	33	or	or	CC
9936	1018	34	a	a	DT
9936	1018	35	double	double	JJ
9936	1018	36	boiler	boiler	NN
9936	1018	37	;	;	:
9936	1018	38	nor	nor	CC
9936	1018	39	should	should	MD
9936	1018	40	it	-PRON-	PRP
9936	1018	41	be	be	VB
9936	1018	42	taken	take	VBN
9936	1018	43	for	for	IN
9936	1018	44	granted	grant	VBN
9936	1018	45	that	that	IN
9936	1018	46	it	-PRON-	PRP
9936	1018	47	is	be	VBZ
9936	1018	48	served	serve	VBN
9936	1018	49	only	only	RB
9936	1018	50	at	at	IN
9936	1018	51	parties	party	NNS
9936	1018	52	,	,	,
9936	1018	53	for	for	IN
9936	1018	54	it	-PRON-	PRP
9936	1018	55	may	may	MD
9936	1018	56	be	be	VB
9936	1018	57	served	serve	VBN
9936	1018	58	as	as	IN
9936	1018	59	the	the	DT
9936	1018	60	main	main	JJ
9936	1018	61	dish	dish	NN
9936	1018	62	for	for	IN
9936	1018	63	luncheon	luncheon	NN
9936	1018	64	or	or	CC
9936	1018	65	supper	supper	NN
9936	1018	66	.	.	.
9936	1019	1	Rarebit	rarebit	NN
9936	1019	2	is	be	VBZ
9936	1019	3	often	often	RB
9936	1019	4	flavored	flavor	VBN
9936	1019	5	with	with	IN
9936	1019	6	ale	ale	NN
9936	1019	7	or	or	CC
9936	1019	8	beer	beer	NN
9936	1019	9	,	,	,
9936	1019	10	but	but	CC
9936	1019	11	this	this	DT
9936	1019	12	is	be	VBZ
9936	1019	13	not	not	RB
9936	1019	14	required	require	VBN
9936	1019	15	to	to	TO
9936	1019	16	make	make	VB
9936	1019	17	an	an	DT
9936	1019	18	appetizing	appetize	VBG
9936	1019	19	dish	dish	NN
9936	1019	20	,	,	,
9936	1019	21	as	as	IN
9936	1019	22	the	the	DT
9936	1019	23	following	following	JJ
9936	1019	24	recipe	recipe	NN
9936	1019	25	shows	show	NNS
9936	1019	26	.	.	.
9936	1020	1	WELSH	WELSH	NNP
9936	1020	2	RAREBIT	RAREBIT	NNP
9936	1020	3	(	(	-LRB-
9936	1020	4	Sufficient	sufficient	JJ
9936	1020	5	to	to	TO
9936	1020	6	Serve	serve	VB
9936	1020	7	Six	six	CD
9936	1020	8	)	)	-RRB-
9936	1020	9	2	2	CD
9936	1020	10	Tb	Tb	NNP
9936	1020	11	.	.	.
9936	1021	1	butter	butter	NN
9936	1021	2	1	1	CD
9936	1021	3	Tb	Tb	NNP
9936	1021	4	.	.	.
9936	1022	1	flour	flour	NN
9936	1022	2	1	1	CD
9936	1022	3	c.	c.	NN
9936	1022	4	milk	milk	NN
9936	1022	5	1/4	1/4	CD
9936	1022	6	tsp	tsp	NN
9936	1022	7	.	.	.
9936	1023	1	salt	salt	NN
9936	1023	2	1/8	1/8	CD
9936	1023	3	tsp	tsp	NN
9936	1023	4	.	.	.
9936	1024	1	paprika	paprika	NNP
9936	1024	2	1/2	1/2	CD
9936	1024	3	lb	lb	XX
9936	1024	4	.	.	.
9936	1025	1	cheese	cheese	NN
9936	1025	2	cut	cut	VBD
9936	1025	3	into	into	IN
9936	1025	4	small	small	JJ
9936	1025	5	pieces	piece	NNS
9936	1025	6	6	6	CD
9936	1025	7	slices	slice	NNS
9936	1025	8	of	of	IN
9936	1025	9	toast	toast	NN
9936	1025	10	or	or	CC
9936	1025	11	6	6	CD
9936	1025	12	wafers	wafer	NNS
9936	1025	13	Melt	melt	VB
9936	1025	14	the	the	DT
9936	1025	15	butter	butter	NN
9936	1025	16	,	,	,
9936	1025	17	add	add	VB
9936	1025	18	to	to	IN
9936	1025	19	it	-PRON-	PRP
9936	1025	20	the	the	DT
9936	1025	21	flour	flour	NN
9936	1025	22	,	,	,
9936	1025	23	and	and	CC
9936	1025	24	stir	stir	VB
9936	1025	25	until	until	IN
9936	1025	26	smooth	smooth	JJ
9936	1025	27	.	.	.
9936	1026	1	Gradually	gradually	RB
9936	1026	2	add	add	VB
9936	1026	3	the	the	DT
9936	1026	4	milk	milk	NN
9936	1026	5	,	,	,
9936	1026	6	and	and	CC
9936	1026	7	cook	cook	NN
9936	1026	8	for	for	IN
9936	1026	9	a	a	DT
9936	1026	10	few	few	JJ
9936	1026	11	minutes	minute	NNS
9936	1026	12	;	;	:
9936	1026	13	then	then	RB
9936	1026	14	add	add	VB
9936	1026	15	the	the	DT
9936	1026	16	salt	salt	NN
9936	1026	17	,	,	,
9936	1026	18	paprika	paprika	NNP
9936	1026	19	,	,	,
9936	1026	20	and	and	CC
9936	1026	21	cheese	cheese	NN
9936	1026	22	,	,	,
9936	1026	23	stirring	stir	VBG
9936	1026	24	until	until	IN
9936	1026	25	the	the	DT
9936	1026	26	cheese	cheese	NN
9936	1026	27	is	be	VBZ
9936	1026	28	melted	melt	VBN
9936	1026	29	.	.	.
9936	1027	1	The	the	DT
9936	1027	2	finished	finished	JJ
9936	1027	3	rarebit	rarebit	NN
9936	1027	4	should	should	MD
9936	1027	5	not	not	RB
9936	1027	6	be	be	VB
9936	1027	7	stringy	stringy	JJ
9936	1027	8	.	.	.
9936	1028	1	Pour	pour	VB
9936	1028	2	over	over	IN
9936	1028	3	the	the	DT
9936	1028	4	toast	toast	NN
9936	1028	5	or	or	CC
9936	1028	6	wafers	wafer	NNS
9936	1028	7	and	and	CC
9936	1028	8	serve	serve	VB
9936	1028	9	.	.	.
9936	1029	1	49	49	CD
9936	1029	2	.	.	.
9936	1030	1	ENGLISH	ENGLISH	NNP
9936	1030	2	MONKEY.--Another	monkey.--another	NN
9936	1030	3	cheese	cheese	NN
9936	1030	4	dish	dish	NN
9936	1030	5	that	that	WDT
9936	1030	6	is	be	VBZ
9936	1030	7	frequently	frequently	RB
9936	1030	8	made	make	VBN
9936	1030	9	in	in	IN
9936	1030	10	a	a	DT
9936	1030	11	chafing	chafe	VBG
9936	1030	12	dish	dish	NN
9936	1030	13	and	and	CC
9936	1030	14	served	serve	VBD
9936	1030	15	from	from	IN
9936	1030	16	it	-PRON-	PRP
9936	1030	17	is	be	VBZ
9936	1030	18	English	english	JJ
9936	1030	19	monkey	monkey	NN
9936	1030	20	,	,	,
9936	1030	21	but	but	CC
9936	1030	22	this	this	DT
9936	1030	23	may	may	MD
9936	1030	24	likewise	likewise	RB
9936	1030	25	be	be	VB
9936	1030	26	made	make	VBN
9936	1030	27	with	with	IN
9936	1030	28	ordinary	ordinary	JJ
9936	1030	29	kitchen	kitchen	NN
9936	1030	30	utensils	utensil	NNS
9936	1030	31	and	and	CC
9936	1030	32	served	serve	VBD
9936	1030	33	directly	directly	RB
9936	1030	34	on	on	IN
9936	1030	35	plates	plate	NNS
9936	1030	36	from	from	IN
9936	1030	37	the	the	DT
9936	1030	38	kitchen	kitchen	NN
9936	1030	39	or	or	CC
9936	1030	40	from	from	IN
9936	1030	41	a	a	DT
9936	1030	42	bowl	bowl	NN
9936	1030	43	on	on	IN
9936	1030	44	the	the	DT
9936	1030	45	table	table	NN
9936	1030	46	.	.	.
9936	1031	1	A	a	DT
9936	1031	2	dish	dish	NN
9936	1031	3	of	of	IN
9936	1031	4	this	this	DT
9936	1031	5	kind	kind	NN
9936	1031	6	is	be	VBZ
9936	1031	7	most	most	RBS
9936	1031	8	satisfactory	satisfactory	JJ
9936	1031	9	if	if	IN
9936	1031	10	it	-PRON-	PRP
9936	1031	11	is	be	VBZ
9936	1031	12	served	serve	VBN
9936	1031	13	as	as	RB
9936	1031	14	soon	soon	RB
9936	1031	15	as	as	IN
9936	1031	16	the	the	DT
9936	1031	17	sauce	sauce	NN
9936	1031	18	is	be	VBZ
9936	1031	19	poured	pour	VBN
9936	1031	20	over	over	RP
9936	1031	21	toast	toast	NN
9936	1031	22	or	or	CC
9936	1031	23	wafers	wafer	NNS
9936	1031	24	and	and	CC
9936	1031	25	before	before	IN
9936	1031	26	they	-PRON-	PRP
9936	1031	27	have	have	VBP
9936	1031	28	had	have	VBN
9936	1031	29	time	time	NN
9936	1031	30	to	to	TO
9936	1031	31	become	become	VB
9936	1031	32	soaked	soak	VBN
9936	1031	33	.	.	.
9936	1032	1	English	english	JJ
9936	1032	2	monkey	monkey	NN
9936	1032	3	may	may	MD
9936	1032	4	be	be	VB
9936	1032	5	made	make	VBN
9936	1032	6	according	accord	VBG
9936	1032	7	to	to	IN
9936	1032	8	the	the	DT
9936	1032	9	following	following	JJ
9936	1032	10	recipe	recipe	NN
9936	1032	11	and	and	CC
9936	1032	12	served	serve	VBD
9936	1032	13	for	for	IN
9936	1032	14	the	the	DT
9936	1032	15	same	same	JJ
9936	1032	16	purposes	purpose	NNS
9936	1032	17	as	as	IN
9936	1032	18	Welsh	Welsh	NNP
9936	1032	19	rarebit	rarebit	NN
9936	1032	20	.	.	.
9936	1033	1	ENGLISH	ENGLISH	NNP
9936	1033	2	MONKEY	MONKEY	NNP
9936	1033	3	(	(	-LRB-
9936	1033	4	Sufficient	sufficient	JJ
9936	1033	5	to	to	TO
9936	1033	6	Serve	serve	VB
9936	1033	7	Six	six	CD
9936	1033	8	)	)	-RRB-
9936	1033	9	1	1	CD
9936	1033	10	c.	c.	NN
9936	1033	11	bread	bread	NN
9936	1033	12	crumbs	crumb	VBZ
9936	1033	13	1	1	CD
9936	1033	14	c.	c.	NN
9936	1033	15	milk	milk	NN
9936	1033	16	1	1	CD
9936	1033	17	Tb	Tb	NNP
9936	1033	18	.	.	.
9936	1034	1	butter	butter	NN
9936	1034	2	1/2	1/2	CD
9936	1034	3	c.	c.	NN
9936	1034	4	soft	soft	JJ
9936	1034	5	cheese	cheese	NN
9936	1034	6	cut	cut	NN
9936	1034	7	into	into	IN
9936	1034	8	small	small	JJ
9936	1034	9	pieces	piece	NNS
9936	1034	10	1	1	CD
9936	1034	11	egg	egg	NN
9936	1034	12	1/2	1/2	CD
9936	1034	13	tsp	tsp	NN
9936	1034	14	.	.	.
9936	1035	1	salt	salt	NN
9936	1035	2	6	6	CD
9936	1035	3	buttered	butter	VBD
9936	1035	4	wafers	wafer	NNS
9936	1035	5	Soak	soak	VB
9936	1035	6	the	the	DT
9936	1035	7	bread	bread	NN
9936	1035	8	crumbs	crumb	VBZ
9936	1035	9	in	in	IN
9936	1035	10	the	the	DT
9936	1035	11	milk	milk	NN
9936	1035	12	.	.	.
9936	1036	1	Melt	melt	VB
9936	1036	2	the	the	DT
9936	1036	3	butter	butter	NN
9936	1036	4	and	and	CC
9936	1036	5	add	add	VB
9936	1036	6	to	to	IN
9936	1036	7	it	-PRON-	PRP
9936	1036	8	the	the	DT
9936	1036	9	cheese	cheese	NN
9936	1036	10	,	,	,
9936	1036	11	stirring	stir	VBG
9936	1036	12	until	until	IN
9936	1036	13	the	the	DT
9936	1036	14	cheese	cheese	NN
9936	1036	15	is	be	VBZ
9936	1036	16	melted	melt	VBN
9936	1036	17	.	.	.
9936	1037	1	Then	then	RB
9936	1037	2	add	add	VB
9936	1037	3	the	the	DT
9936	1037	4	soaked	soak	VBN
9936	1037	5	crumbs	crumb	NNS
9936	1037	6	,	,	,
9936	1037	7	the	the	DT
9936	1037	8	slightly	slightly	RB
9936	1037	9	beaten	beat	VBN
9936	1037	10	egg	egg	NN
9936	1037	11	,	,	,
9936	1037	12	and	and	CC
9936	1037	13	the	the	DT
9936	1037	14	salt	salt	NN
9936	1037	15	.	.	.
9936	1038	1	Cook	cook	VB
9936	1038	2	for	for	IN
9936	1038	3	a	a	DT
9936	1038	4	few	few	JJ
9936	1038	5	minutes	minute	NNS
9936	1038	6	and	and	CC
9936	1038	7	pour	pour	VBP
9936	1038	8	over	over	IN
9936	1038	9	wafers	wafer	NNS
9936	1038	10	and	and	CC
9936	1038	11	serve	serve	VB
9936	1038	12	.	.	.
9936	1039	1	If	if	IN
9936	1039	2	desired	desire	VBN
9936	1039	3	,	,	,
9936	1039	4	toast	toast	NN
9936	1039	5	may	may	MD
9936	1039	6	be	be	VB
9936	1039	7	used	use	VBN
9936	1039	8	in	in	IN
9936	1039	9	place	place	NN
9936	1039	10	of	of	IN
9936	1039	11	the	the	DT
9936	1039	12	wafers	wafer	NNS
9936	1039	13	.	.	.
9936	1040	1	50	50	CD
9936	1040	2	.	.	.
9936	1041	1	CHEESE	cheese	NN
9936	1041	2	-	-	HYPH
9936	1041	3	AND	and	CC
9936	1041	4	-	-	HYPH
9936	1041	5	MACARONI	MACARONI	NNP
9936	1041	6	LOAF.--Macaroni	LOAF.--Macaroni	NNP
9936	1041	7	combined	combine	VBN
9936	1041	8	with	with	IN
9936	1041	9	cheese	cheese	NN
9936	1041	10	makes	make	VBZ
9936	1041	11	a	a	DT
9936	1041	12	high	high	JJ
9936	1041	13	-	-	HYPH
9936	1041	14	protein	protein	NN
9936	1041	15	dish	dish	NN
9936	1041	16	that	that	WDT
9936	1041	17	very	very	RB
9936	1041	18	readily	readily	RB
9936	1041	19	takes	take	VBZ
9936	1041	20	the	the	DT
9936	1041	21	place	place	NN
9936	1041	22	of	of	IN
9936	1041	23	meat	meat	NN
9936	1041	24	and	and	CC
9936	1041	25	that	that	DT
9936	1041	26	may	may	MD
9936	1041	27	be	be	VB
9936	1041	28	served	serve	VBN
9936	1041	29	as	as	IN
9936	1041	30	the	the	DT
9936	1041	31	main	main	JJ
9936	1041	32	dish	dish	NN
9936	1041	33	in	in	IN
9936	1041	34	a	a	DT
9936	1041	35	dinner	dinner	NN
9936	1041	36	.	.	.
9936	1042	1	If	if	IN
9936	1042	2	this	this	DT
9936	1042	3	combination	combination	NN
9936	1042	4	is	be	VBZ
9936	1042	5	made	make	VBN
9936	1042	6	into	into	IN
9936	1042	7	a	a	DT
9936	1042	8	loaf	loaf	NN
9936	1042	9	and	and	CC
9936	1042	10	baked	bake	VBD
9936	1042	11	well	well	RB
9936	1042	12	in	in	IN
9936	1042	13	an	an	DT
9936	1042	14	oblong	oblong	JJ
9936	1042	15	bread	bread	NN
9936	1042	16	pan	pan	NN
9936	1042	17	,	,	,
9936	1042	18	it	-PRON-	PRP
9936	1042	19	may	may	MD
9936	1042	20	be	be	VB
9936	1042	21	turned	turn	VBN
9936	1042	22	out	out	RP
9936	1042	23	on	on	IN
9936	1042	24	a	a	DT
9936	1042	25	platter	platter	NN
9936	1042	26	and	and	CC
9936	1042	27	cut	cut	VBN
9936	1042	28	into	into	IN
9936	1042	29	slices	slice	NNS
9936	1042	30	.	.	.
9936	1043	1	In	in	IN
9936	1043	2	case	case	NN
9936	1043	3	a	a	DT
9936	1043	4	loaf	loaf	NN
9936	1043	5	is	be	VBZ
9936	1043	6	not	not	RB
9936	1043	7	desired	desire	VBN
9936	1043	8	,	,	,
9936	1043	9	it	-PRON-	PRP
9936	1043	10	may	may	MD
9936	1043	11	be	be	VB
9936	1043	12	baked	bake	VBN
9936	1043	13	in	in	IN
9936	1043	14	a	a	DT
9936	1043	15	baking	baking	NN
9936	1043	16	dish	dish	NN
9936	1043	17	and	and	CC
9936	1043	18	served	serve	VBD
9936	1043	19	directly	directly	RB
9936	1043	20	from	from	IN
9936	1043	21	that	that	DT
9936	1043	22	.	.	.
9936	1044	1	In	in	IN
9936	1044	2	either	either	DT
9936	1044	3	form	form	NN
9936	1044	4	,	,	,
9936	1044	5	it	-PRON-	PRP
9936	1044	6	is	be	VBZ
9936	1044	7	made	make	VBN
9936	1044	8	more	more	RBR
9936	1044	9	appetizing	appetizing	JJ
9936	1044	10	by	by	IN
9936	1044	11	the	the	DT
9936	1044	12	addition	addition	NN
9936	1044	13	of	of	IN
9936	1044	14	a	a	DT
9936	1044	15	tomato	tomato	NN
9936	1044	16	sauce	sauce	NN
9936	1044	17	.	.	.
9936	1045	1	CHEESE	cheese	NN
9936	1045	2	-	-	HYPH
9936	1045	3	AND	and	CC
9936	1045	4	-	-	HYPH
9936	1045	5	MACARONI	MACARONI	NNP
9936	1045	6	LOAF	LOAF	NNP
9936	1045	7	(	(	-LRB-
9936	1045	8	Sufficient	sufficient	JJ
9936	1045	9	to	to	TO
9936	1045	10	Serve	serve	VB
9936	1045	11	Eight	eight	CD
9936	1045	12	)	)	-RRB-
9936	1045	13	1/2	1/2	CD
9936	1045	14	c.	c.	NN
9936	1045	15	macaroni	macaroni	NNP
9936	1045	16	(	(	-LRB-
9936	1045	17	inch	inch	NN
9936	1045	18	lengths	length	NNS
9936	1045	19	)	)	-RRB-
9936	1045	20	1	1	CD
9936	1045	21	c.	c.	NN
9936	1045	22	milk	milk	NN
9936	1045	23	1	1	CD
9936	1045	24	c.	c.	NN
9936	1045	25	bread	bread	NN
9936	1045	26	crumbs	crumb	VBZ
9936	1045	27	2	2	CD
9936	1045	28	Tb	Tb	NNP
9936	1045	29	.	.	.
9936	1046	1	chopped	chop	VBD
9936	1046	2	green	green	JJ
9936	1046	3	peppers	pepper	NNS
9936	1046	4	1	1	CD
9936	1046	5	Tb	Tb	NNP
9936	1046	6	.	.	.
9936	1047	1	chopped	chop	VBN
9936	1047	2	onion	onion	NN
9936	1047	3	1	1	CD
9936	1047	4	Tb	Tb	NNP
9936	1047	5	.	.	.
9936	1048	1	chopped	chop	VBN
9936	1048	2	parsley	parsley	NNP
9936	1048	3	2	2	CD
9936	1048	4	eggs	egg	NNS
9936	1048	5	2	2	CD
9936	1048	6	tsp	tsp	NN
9936	1048	7	.	.	.
9936	1049	1	salt	salt	NN
9936	1049	2	1/8	1/8	CD
9936	1049	3	tsp	tsp	NN
9936	1049	4	.	.	.
9936	1050	1	pepper	pepper	NN
9936	1050	2	1	1	CD
9936	1050	3	c.	c.	NN
9936	1050	4	grated	grate	VBD
9936	1050	5	cheese	cheese	NNP
9936	1050	6	1	1	CD
9936	1050	7	Tb	Tb	NNP
9936	1050	8	.	.	.
9936	1051	1	butter	butter	NN
9936	1051	2	Cook	Cook	NNP
9936	1051	3	the	the	DT
9936	1051	4	macaroni	macaroni	NN
9936	1051	5	according	accord	VBG
9936	1051	6	to	to	IN
9936	1051	7	the	the	DT
9936	1051	8	directions	direction	NNS
9936	1051	9	given	give	VBN
9936	1051	10	in	in	IN
9936	1051	11	_	_	NNP
9936	1051	12	Cereals	Cereals	NNP
9936	1051	13	_	_	NNP
9936	1051	14	.	.	.
9936	1052	1	When	when	WRB
9936	1052	2	it	-PRON-	PRP
9936	1052	3	is	be	VBZ
9936	1052	4	thoroughly	thoroughly	RB
9936	1052	5	soft	soft	JJ
9936	1052	6	,	,	,
9936	1052	7	drain	drain	VB
9936	1052	8	off	off	RP
9936	1052	9	the	the	DT
9936	1052	10	water	water	NN
9936	1052	11	and	and	CC
9936	1052	12	mix	mix	VB
9936	1052	13	the	the	DT
9936	1052	14	macaroni	macaroni	NN
9936	1052	15	with	with	IN
9936	1052	16	the	the	DT
9936	1052	17	milk	milk	NN
9936	1052	18	,	,	,
9936	1052	19	bread	bread	NN
9936	1052	20	crumbs	crumb	NNS
9936	1052	21	,	,	,
9936	1052	22	green	green	JJ
9936	1052	23	pepper	pepper	NN
9936	1052	24	,	,	,
9936	1052	25	onion	onion	NN
9936	1052	26	,	,	,
9936	1052	27	parsley	parsley	NN
9936	1052	28	,	,	,
9936	1052	29	well	well	RB
9936	1052	30	-	-	HYPH
9936	1052	31	beaten	beat	VBN
9936	1052	32	egg	egg	NN
9936	1052	33	,	,	,
9936	1052	34	salt	salt	NN
9936	1052	35	,	,	,
9936	1052	36	pepper	pepper	NN
9936	1052	37	,	,	,
9936	1052	38	and	and	CC
9936	1052	39	grated	grate	VBN
9936	1052	40	cheese	cheese	NN
9936	1052	41	.	.	.
9936	1053	1	Place	place	NN
9936	1053	2	in	in	IN
9936	1053	3	a	a	DT
9936	1053	4	baking	baking	NN
9936	1053	5	dish	dish	NN
9936	1053	6	,	,	,
9936	1053	7	dot	dot	VB
9936	1053	8	the	the	DT
9936	1053	9	top	top	NN
9936	1053	10	with	with	IN
9936	1053	11	butter	butter	NN
9936	1053	12	,	,	,
9936	1053	13	and	and	CC
9936	1053	14	bake	bake	VB
9936	1053	15	in	in	RP
9936	1053	16	a	a	DT
9936	1053	17	moderate	moderate	JJ
9936	1053	18	oven	oven	NN
9936	1053	19	until	until	IN
9936	1053	20	the	the	DT
9936	1053	21	mixture	mixture	NN
9936	1053	22	is	be	VBZ
9936	1053	23	set	set	VBN
9936	1053	24	.	.	.
9936	1054	1	Serve	serve	VB
9936	1054	2	with	with	IN
9936	1054	3	or	or	CC
9936	1054	4	without	without	IN
9936	1054	5	sauce	sauce	NN
9936	1054	6	,	,	,
9936	1054	7	as	as	IN
9936	1054	8	desired	desire	VBN
9936	1054	9	.	.	.
9936	1055	1	51	51	CD
9936	1055	2	.	.	.
9936	1056	1	CHEESE	CHEESE	NNS
9936	1056	2	FONDUE.--A	fondue.--a	CD
9936	1056	3	dish	dish	NN
9936	1056	4	that	that	WDT
9936	1056	5	is	be	VBZ
9936	1056	6	very	very	RB
9936	1056	7	similar	similar	JJ
9936	1056	8	to	to	IN
9936	1056	9	cheese	cheese	NN
9936	1056	10	soufflÃ	soufflÃ	NNP
9936	1056	11	©	©	NNP
9936	1056	12	and	and	CC
9936	1056	13	that	that	DT
9936	1056	14	must	must	MD
9936	1056	15	be	be	VB
9936	1056	16	served	serve	VBN
9936	1056	17	as	as	RB
9936	1056	18	soon	soon	RB
9936	1056	19	as	as	IN
9936	1056	20	it	-PRON-	PRP
9936	1056	21	comes	come	VBZ
9936	1056	22	from	from	IN
9936	1056	23	the	the	DT
9936	1056	24	oven	oven	NN
9936	1056	25	in	in	IN
9936	1056	26	order	order	NN
9936	1056	27	to	to	TO
9936	1056	28	avoid	avoid	VB
9936	1056	29	shrinking	shrink	VBG
9936	1056	30	is	be	VBZ
9936	1056	31	cheese	cheese	NN
9936	1056	32	fondue	fondue	JJ
9936	1056	33	.	.	.
9936	1057	1	It	-PRON-	PRP
9936	1057	2	satisfactorily	satisfactorily	RB
9936	1057	3	takes	take	VBZ
9936	1057	4	the	the	DT
9936	1057	5	place	place	NN
9936	1057	6	of	of	IN
9936	1057	7	meat	meat	NN
9936	1057	8	in	in	IN
9936	1057	9	a	a	DT
9936	1057	10	light	light	JJ
9936	1057	11	meal	meal	NN
9936	1057	12	,	,	,
9936	1057	13	and	and	CC
9936	1057	14	may	may	MD
9936	1057	15	be	be	VB
9936	1057	16	served	serve	VBN
9936	1057	17	from	from	IN
9936	1057	18	a	a	DT
9936	1057	19	large	large	JJ
9936	1057	20	dish	dish	NN
9936	1057	21	or	or	CC
9936	1057	22	from	from	IN
9936	1057	23	individual	individual	JJ
9936	1057	24	baking	baking	NN
9936	1057	25	dishes	dish	NNS
9936	1057	26	with	with	IN
9936	1057	27	or	or	CC
9936	1057	28	without	without	IN
9936	1057	29	sauce	sauce	NN
9936	1057	30	,	,	,
9936	1057	31	as	as	IN
9936	1057	32	desired	desire	VBN
9936	1057	33	.	.	.
9936	1058	1	CHEESE	CHEESE	NNP
9936	1058	2	FONDUE	FONDUE	NNP
9936	1058	3	(	(	-LRB-
9936	1058	4	Sufficient	sufficient	JJ
9936	1058	5	to	to	TO
9936	1058	6	Serve	serve	VB
9936	1058	7	Six	six	CD
9936	1058	8	)	)	-RRB-
9936	1058	9	1	1	CD
9936	1058	10	1/2	1/2	CD
9936	1058	11	c.	c.	NN
9936	1058	12	soft	soft	JJ
9936	1058	13	bread	bread	NN
9936	1058	14	crumbs	crumb	VBZ
9936	1058	15	1	1	CD
9936	1058	16	1/2	1/2	CD
9936	1058	17	c.	c.	NN
9936	1058	18	grated	grate	VBN
9936	1058	19	cheese	cheese	NNP
9936	1058	20	1	1	CD
9936	1058	21	c.	c.	NN
9936	1058	22	hot	hot	JJ
9936	1058	23	milk	milk	NN
9936	1058	24	4	4	CD
9936	1058	25	eggs	egg	NNS
9936	1058	26	1/2	1/2	CD
9936	1058	27	tsp	tsp	NN
9936	1058	28	.	.	.
9936	1059	1	salt	salt	NN
9936	1059	2	Mix	mix	VB
9936	1059	3	the	the	DT
9936	1059	4	bread	bread	NN
9936	1059	5	crumbs	crumb	NNS
9936	1059	6	and	and	CC
9936	1059	7	cheese	cheese	NN
9936	1059	8	,	,	,
9936	1059	9	and	and	CC
9936	1059	10	add	add	VB
9936	1059	11	them	-PRON-	PRP
9936	1059	12	to	to	IN
9936	1059	13	the	the	DT
9936	1059	14	hot	hot	JJ
9936	1059	15	milk	milk	NN
9936	1059	16	,	,	,
9936	1059	17	beaten	beat	VBN
9936	1059	18	egg	egg	NN
9936	1059	19	yolks	yolk	NNS
9936	1059	20	,	,	,
9936	1059	21	and	and	CC
9936	1059	22	salt	salt	NN
9936	1059	23	.	.	.
9936	1060	1	Fold	fold	VB
9936	1060	2	in	in	IN
9936	1060	3	the	the	DT
9936	1060	4	stiffly	stiffly	NN
9936	1060	5	beaten	beat	VBN
9936	1060	6	egg	egg	NN
9936	1060	7	whites	white	NNS
9936	1060	8	.	.	.
9936	1061	1	Bake	bake	VB
9936	1061	2	in	in	RP
9936	1061	3	a	a	DT
9936	1061	4	buttered	butter	VBN
9936	1061	5	baking	baking	NN
9936	1061	6	dish	dish	NN
9936	1061	7	for	for	IN
9936	1061	8	about	about	RB
9936	1061	9	30	30	CD
9936	1061	10	minutes	minute	NNS
9936	1061	11	in	in	IN
9936	1061	12	a	a	DT
9936	1061	13	moderate	moderate	JJ
9936	1061	14	oven	oven	NN
9936	1061	15	.	.	.
9936	1062	1	Serve	serve	VB
9936	1062	2	at	at	IN
9936	1062	3	once	once	RB
9936	1062	4	.	.	.
9936	1063	1	52	52	CD
9936	1063	2	.	.	.
9936	1064	1	CHEESE	CHEESE	NNP
9936	1064	2	DREAMS.--If	DREAMS.--If	NNP
9936	1064	3	something	something	NN
9936	1064	4	delicious	delicious	JJ
9936	1064	5	to	to	TO
9936	1064	6	serve	serve	VB
9936	1064	7	with	with	IN
9936	1064	8	fruit	fruit	NN
9936	1064	9	or	or	CC
9936	1064	10	salad	salad	NN
9936	1064	11	is	be	VBZ
9936	1064	12	desired	desire	VBN
9936	1064	13	for	for	IN
9936	1064	14	luncheon	luncheon	NN
9936	1064	15	or	or	CC
9936	1064	16	Sunday	Sunday	NNP
9936	1064	17	night	night	NN
9936	1064	18	supper	supper	NN
9936	1064	19	,	,	,
9936	1064	20	the	the	DT
9936	1064	21	accompanying	accompanying	JJ
9936	1064	22	recipe	recipe	NN
9936	1064	23	for	for	IN
9936	1064	24	cheese	cheese	NN
9936	1064	25	dreams	dream	NNS
9936	1064	26	should	should	MD
9936	1064	27	be	be	VB
9936	1064	28	tried	try	VBN
9936	1064	29	.	.	.
9936	1065	1	They	-PRON-	PRP
9936	1065	2	should	should	MD
9936	1065	3	be	be	VB
9936	1065	4	served	serve	VBN
9936	1065	5	at	at	IN
9936	1065	6	once	once	RB
9936	1065	7	on	on	IN
9936	1065	8	being	be	VBG
9936	1065	9	taken	take	VBN
9936	1065	10	from	from	IN
9936	1065	11	the	the	DT
9936	1065	12	stove	stove	NN
9936	1065	13	,	,	,
9936	1065	14	because	because	IN
9936	1065	15	as	as	RB
9936	1065	16	soon	soon	RB
9936	1065	17	as	as	IN
9936	1065	18	they	-PRON-	PRP
9936	1065	19	cool	cool	VBP
9936	1065	20	the	the	DT
9936	1065	21	cheese	cheese	NN
9936	1065	22	hardens	harden	NNS
9936	1065	23	and	and	CC
9936	1065	24	they	-PRON-	PRP
9936	1065	25	are	be	VBP
9936	1065	26	not	not	RB
9936	1065	27	appetizing	appetize	VBG
9936	1065	28	.	.	.
9936	1066	1	Cheese	cheese	JJ
9936	1066	2	dreams	dream	NNS
9936	1066	3	may	may	MD
9936	1066	4	be	be	VB
9936	1066	5	sautÃ	sautÃ	NNP
9936	1066	6	©	©	NNP
9936	1066	7	d	d	NN
9936	1066	8	or	or	CC
9936	1066	9	prepared	prepare	VBN
9936	1066	10	in	in	IN
9936	1066	11	a	a	DT
9936	1066	12	broiler	broiler	NN
9936	1066	13	or	or	CC
9936	1066	14	an	an	DT
9936	1066	15	oven	oven	NN
9936	1066	16	,	,	,
9936	1066	17	but	but	CC
9936	1066	18	if	if	IN
9936	1066	19	they	-PRON-	PRP
9936	1066	20	are	be	VBP
9936	1066	21	sautÃ	sautÃ	NNP
9936	1066	22	©	©	NNP
9936	1066	23	d	d	NN
9936	1066	24	,	,	,
9936	1066	25	they	-PRON-	PRP
9936	1066	26	may	may	MD
9936	1066	27	be	be	VB
9936	1066	28	made	make	VBN
9936	1066	29	in	in	IN
9936	1066	30	a	a	DT
9936	1066	31	chafing	chafe	VBG
9936	1066	32	dish	dish	NN
9936	1066	33	.	.	.
9936	1067	1	CHEESE	CHEESE	NNS
9936	1067	2	DREAMS	dreams	NN
9936	1067	3	(	(	-LRB-
9936	1067	4	Sufficient	sufficient	JJ
9936	1067	5	to	to	TO
9936	1067	6	Serve	serve	VB
9936	1067	7	Six	six	CD
9936	1067	8	)	)	-RRB-
9936	1067	9	12	12	CD
9936	1067	10	thinly	thinly	RB
9936	1067	11	cut	cut	VBN
9936	1067	12	slices	slice	NNS
9936	1067	13	of	of	IN
9936	1067	14	bread	bread	NN
9936	1067	15	Butter	Butter	NNP
9936	1067	16	Cheese	Cheese	NNP
9936	1067	17	sliced	slice	VBD
9936	1067	18	1/8	1/8	CD
9936	1067	19	in	in	IN
9936	1067	20	.	.	.
9936	1068	1	thick	thick	NNP
9936	1068	2	Spread	spread	VB
9936	1068	3	the	the	DT
9936	1068	4	bread	bread	NN
9936	1068	5	thinly	thinly	RB
9936	1068	6	with	with	IN
9936	1068	7	butter	butter	NN
9936	1068	8	and	and	CC
9936	1068	9	make	make	VB
9936	1068	10	sandwiches	sandwich	NNS
9936	1068	11	by	by	IN
9936	1068	12	placing	place	VBG
9936	1068	13	a	a	DT
9936	1068	14	slice	slice	NN
9936	1068	15	of	of	IN
9936	1068	16	cheese	cheese	NN
9936	1068	17	between	between	IN
9936	1068	18	two	two	CD
9936	1068	19	slices	slice	NNS
9936	1068	20	of	of	IN
9936	1068	21	bread	bread	NN
9936	1068	22	.	.	.
9936	1069	1	Place	place	VB
9936	1069	2	these	these	DT
9936	1069	3	sandwiches	sandwich	NNS
9936	1069	4	under	under	IN
9936	1069	5	a	a	DT
9936	1069	6	broiler	broiler	NN
9936	1069	7	or	or	CC
9936	1069	8	in	in	IN
9936	1069	9	a	a	DT
9936	1069	10	very	very	RB
9936	1069	11	hot	hot	JJ
9936	1069	12	oven	oven	NN
9936	1069	13	and	and	CC
9936	1069	14	toast	toast	VB
9936	1069	15	them	-PRON-	PRP
9936	1069	16	on	on	IN
9936	1069	17	both	both	DT
9936	1069	18	sides	side	NNS
9936	1069	19	,	,	,
9936	1069	20	or	or	CC
9936	1069	21	omit	omit	VB
9936	1069	22	the	the	DT
9936	1069	23	butter	butter	NN
9936	1069	24	from	from	IN
9936	1069	25	the	the	DT
9936	1069	26	center	center	NN
9936	1069	27	,	,	,
9936	1069	28	place	place	VB
9936	1069	29	the	the	DT
9936	1069	30	sandwiches	sandwich	NNS
9936	1069	31	in	in	IN
9936	1069	32	a	a	DT
9936	1069	33	slightly	slightly	RB
9936	1069	34	oiled	oil	VBN
9936	1069	35	frying	fry	VBG
9936	1069	36	pan	pan	NN
9936	1069	37	,	,	,
9936	1069	38	and	and	CC
9936	1069	39	brown	brown	VB
9936	1069	40	them	-PRON-	PRP
9936	1069	41	on	on	IN
9936	1069	42	both	both	DT
9936	1069	43	sides	side	NNS
9936	1069	44	.	.	.
9936	1070	1	In	in	IN
9936	1070	2	heating	heat	VBG
9936	1070	3	the	the	DT
9936	1070	4	sandwiches	sandwich	NNS
9936	1070	5	,	,	,
9936	1070	6	the	the	DT
9936	1070	7	cheese	cheese	NN
9936	1070	8	melts	melt	NNS
9936	1070	9	.	.	.
9936	1071	1	Serve	serve	VB
9936	1071	2	hot	hot	JJ
9936	1071	3	.	.	.
9936	1072	1	53	53	CD
9936	1072	2	.	.	.
9936	1073	1	CHEESE	CHEESE	NNP
9936	1073	2	WAFERS.--If	WAFERS.--If	NNP
9936	1073	3	made	make	VBD
9936	1073	4	daintily	daintily	RB
9936	1073	5	,	,	,
9936	1073	6	cheese	cheese	NN
9936	1073	7	wafers	wafer	NNS
9936	1073	8	may	may	MD
9936	1073	9	be	be	VB
9936	1073	10	served	serve	VBN
9936	1073	11	with	with	IN
9936	1073	12	salad	salad	NN
9936	1073	13	or	or	CC
9936	1073	14	with	with	IN
9936	1073	15	tea	tea	NN
9936	1073	16	for	for	IN
9936	1073	17	afternoon	afternoon	NN
9936	1073	18	tea	tea	NN
9936	1073	19	.	.	.
9936	1074	1	The	the	DT
9936	1074	2	wafers	wafer	NNS
9936	1074	3	selected	select	VBN
9936	1074	4	for	for	IN
9936	1074	5	this	this	DT
9936	1074	6	purpose	purpose	NN
9936	1074	7	should	should	MD
9936	1074	8	be	be	VB
9936	1074	9	small	small	JJ
9936	1074	10	and	and	CC
9936	1074	11	the	the	DT
9936	1074	12	layer	layer	NN
9936	1074	13	of	of	IN
9936	1074	14	cheese	cheese	NN
9936	1074	15	not	not	RB
9936	1074	16	very	very	RB
9936	1074	17	thick	thick	JJ
9936	1074	18	.	.	.
9936	1075	1	If	if	IN
9936	1075	2	a	a	DT
9936	1075	3	very	very	RB
9936	1075	4	thin	thin	JJ
9936	1075	5	broth	broth	NN
9936	1075	6	is	be	VBZ
9936	1075	7	served	serve	VBN
9936	1075	8	at	at	IN
9936	1075	9	the	the	DT
9936	1075	10	beginning	beginning	NN
9936	1075	11	of	of	IN
9936	1075	12	a	a	DT
9936	1075	13	meal	meal	NN
9936	1075	14	,	,	,
9936	1075	15	cheese	cheese	NN
9936	1075	16	wafers	wafer	NNS
9936	1075	17	may	may	MD
9936	1075	18	accompany	accompany	VB
9936	1075	19	it	-PRON-	PRP
9936	1075	20	,	,	,
9936	1075	21	but	but	CC
9936	1075	22	they	-PRON-	PRP
9936	1075	23	should	should	MD
9936	1075	24	never	never	RB
9936	1075	25	be	be	VB
9936	1075	26	served	serve	VBN
9936	1075	27	with	with	IN
9936	1075	28	a	a	DT
9936	1075	29	heavy	heavy	JJ
9936	1075	30	soup	soup	NN
9936	1075	31	.	.	.
9936	1076	1	CHEESE	cheese	NN
9936	1076	2	WAFERS	wafer	NNS
9936	1076	3	(	(	-LRB-
9936	1076	4	Sufficient	sufficient	JJ
9936	1076	5	to	to	TO
9936	1076	6	Serve	serve	VB
9936	1076	7	Six	six	CD
9936	1076	8	)	)	-RRB-
9936	1076	9	1	1	CD
9936	1076	10	doz	doz	NN
9936	1076	11	.	.	.
9936	1077	1	wafers	wafer	NNS
9936	1077	2	Butter	Butter	NNP
9936	1077	3	3/4	3/4	CD
9936	1077	4	grated	grate	VBD
9936	1077	5	cheese	cheese	NN
9936	1077	6	Paprika	Paprika	NNP
9936	1077	7	Spread	Spread	VBD
9936	1077	8	the	the	DT
9936	1077	9	wafers	wafer	NNS
9936	1077	10	thinly	thinly	RB
9936	1077	11	with	with	IN
9936	1077	12	butter	butter	NN
9936	1077	13	and	and	CC
9936	1077	14	sprinkle	sprinkle	VB
9936	1077	15	each	each	DT
9936	1077	16	with	with	IN
9936	1077	17	1	1	CD
9936	1077	18	tablespoonful	tablespoonful	JJ
9936	1077	19	of	of	IN
9936	1077	20	grated	grate	VBN
9936	1077	21	cheese	cheese	NN
9936	1077	22	and	and	CC
9936	1077	23	a	a	DT
9936	1077	24	pinch	pinch	NN
9936	1077	25	of	of	IN
9936	1077	26	paprika	paprika	NNS
9936	1077	27	.	.	.
9936	1078	1	Bake	bake	VB
9936	1078	2	in	in	IN
9936	1078	3	a	a	DT
9936	1078	4	hot	hot	JJ
9936	1078	5	oven	oven	NN
9936	1078	6	until	until	IN
9936	1078	7	the	the	DT
9936	1078	8	cheese	cheese	NN
9936	1078	9	is	be	VBZ
9936	1078	10	melted	melt	VBN
9936	1078	11	.	.	.
9936	1079	1	Cool	cool	UH
9936	1079	2	and	and	CC
9936	1079	3	serve	serve	VB
9936	1079	4	.	.	.
9936	1080	1	[	[	-LRB-
9936	1080	2	Illustration	illustration	NN
9936	1080	3	:	:	:
9936	1080	4	FIG	FIG	NNP
9936	1080	5	.	.	.
9936	1081	1	8	8	LS
9936	1081	2	]	]	-RRB-
9936	1081	3	54	54	CD
9936	1081	4	.	.	.
9936	1082	1	CHEESE	cheese	NN
9936	1082	2	STRAWS.--Nothing	straws.--nothing	NN
9936	1082	3	can	can	MD
9936	1082	4	be	be	VB
9936	1082	5	more	more	RBR
9936	1082	6	delightful	delightful	JJ
9936	1082	7	to	to	TO
9936	1082	8	serve	serve	VB
9936	1082	9	with	with	IN
9936	1082	10	a	a	DT
9936	1082	11	vegetable	vegetable	NN
9936	1082	12	salad	salad	NN
9936	1082	13	than	than	IN
9936	1082	14	cheese	cheese	NN
9936	1082	15	straws	straws	NN
9936	1082	16	,	,	,
9936	1082	17	which	which	WDT
9936	1082	18	are	be	VBP
9936	1082	19	illustrated	illustrate	VBN
9936	1082	20	in	in	IN
9936	1082	21	Fig	Fig	NNP
9936	1082	22	.	.	.
9936	1083	1	8	8	LS
9936	1083	2	.	.	.
9936	1084	1	An	an	DT
9936	1084	2	attractive	attractive	JJ
9936	1084	3	way	way	NN
9936	1084	4	to	to	TO
9936	1084	5	serve	serve	VB
9936	1084	6	them	-PRON-	PRP
9936	1084	7	is	be	VBZ
9936	1084	8	to	to	TO
9936	1084	9	slip	slip	VB
9936	1084	10	them	-PRON-	PRP
9936	1084	11	through	through	IN
9936	1084	12	small	small	JJ
9936	1084	13	rings	ring	NNS
9936	1084	14	made	make	VBN
9936	1084	15	out	out	IN
9936	1084	16	of	of	IN
9936	1084	17	strips	strip	NNS
9936	1084	18	of	of	IN
9936	1084	19	the	the	DT
9936	1084	20	dough	dough	NN
9936	1084	21	mixture	mixture	NN
9936	1084	22	and	and	CC
9936	1084	23	baked	bake	VBD
9936	1084	24	at	at	IN
9936	1084	25	the	the	DT
9936	1084	26	same	same	JJ
9936	1084	27	time	time	NN
9936	1084	28	the	the	DT
9936	1084	29	straws	straw	NNS
9936	1084	30	are	be	VBP
9936	1084	31	baked	baked	JJ
9936	1084	32	and	and	CC
9936	1084	33	then	then	RB
9936	1084	34	place	place	VB
9936	1084	35	them	-PRON-	PRP
9936	1084	36	at	at	IN
9936	1084	37	the	the	DT
9936	1084	38	side	side	NN
9936	1084	39	of	of	IN
9936	1084	40	the	the	DT
9936	1084	41	salad	salad	NN
9936	1084	42	plate	plate	NN
9936	1084	43	.	.	.
9936	1085	1	They	-PRON-	PRP
9936	1085	2	may	may	MD
9936	1085	3	accompany	accompany	VB
9936	1085	4	a	a	DT
9936	1085	5	fruit	fruit	NN
9936	1085	6	salad	salad	NN
9936	1085	7	,	,	,
9936	1085	8	as	as	RB
9936	1085	9	well	well	RB
9936	1085	10	as	as	IN
9936	1085	11	a	a	DT
9936	1085	12	vegetable	vegetable	NN
9936	1085	13	salad	salad	NN
9936	1085	14	,	,	,
9936	1085	15	but	but	CC
9936	1085	16	they	-PRON-	PRP
9936	1085	17	are	be	VBP
9936	1085	18	not	not	RB
9936	1085	19	appropriate	appropriate	JJ
9936	1085	20	for	for	IN
9936	1085	21	serving	serve	VBG
9936	1085	22	with	with	IN
9936	1085	23	a	a	DT
9936	1085	24	meat	meat	NN
9936	1085	25	or	or	CC
9936	1085	26	a	a	DT
9936	1085	27	fish	fish	NN
9936	1085	28	salad	salad	NN
9936	1085	29	.	.	.
9936	1086	1	CHEESE	cheese	NN
9936	1086	2	STRAWS	STRAWS	NNP
9936	1086	3	(	(	-LRB-
9936	1086	4	Sufficient	sufficient	JJ
9936	1086	5	to	to	TO
9936	1086	6	Serve	serve	VB
9936	1086	7	Six	six	CD
9936	1086	8	)	)	-RRB-
9936	1086	9	1	1	CD
9936	1086	10	Tb	Tb	NNP
9936	1086	11	.	.	.
9936	1087	1	butter	butter	NN
9936	1087	2	2/3	2/3	CD
9936	1087	3	c.	c.	NN
9936	1087	4	flour	flour	NN
9936	1087	5	1	1	CD
9936	1087	6	c.	c.	NN
9936	1087	7	bread	bread	NN
9936	1087	8	crumbs	crumb	VBZ
9936	1087	9	1	1	CD
9936	1087	10	c.	c.	NN
9936	1087	11	grated	grate	VBN
9936	1087	12	or	or	CC
9936	1087	13	cut	cut	VBN
9936	1087	14	cheese	cheese	NN
9936	1087	15	1/2	1/2	CD
9936	1087	16	tsp	tsp	NN
9936	1087	17	.	.	.
9936	1088	1	salt	salt	NN
9936	1088	2	1/4	1/4	CD
9936	1088	3	tsp	tsp	NN
9936	1088	4	.	.	.
9936	1089	1	pepper	pepper	JJ
9936	1089	2	Pinch	Pinch	NNP
9936	1089	3	of	of	IN
9936	1089	4	Cayenne	Cayenne	NNP
9936	1089	5	pepper	pepper	NN
9936	1089	6	1/2	1/2	CD
9936	1089	7	c.	c.	NN
9936	1089	8	milk	milk	NN
9936	1089	9	Cream	Cream	NNP
9936	1089	10	the	the	DT
9936	1089	11	butter	butter	NN
9936	1089	12	and	and	CC
9936	1089	13	to	to	TO
9936	1089	14	it	-PRON-	PRP
9936	1089	15	add	add	VB
9936	1089	16	the	the	DT
9936	1089	17	flour	flour	NN
9936	1089	18	,	,	,
9936	1089	19	bread	bread	NN
9936	1089	20	crumbs	crumb	NNS
9936	1089	21	,	,	,
9936	1089	22	cheese	cheese	NN
9936	1089	23	,	,	,
9936	1089	24	and	and	CC
9936	1089	25	seasonings	seasoning	NNS
9936	1089	26	.	.	.
9936	1090	1	Mix	mix	VB
9936	1090	2	thoroughly	thoroughly	RB
9936	1090	3	and	and	CC
9936	1090	4	add	add	VB
9936	1090	5	the	the	DT
9936	1090	6	milk	milk	NN
9936	1090	7	.	.	.
9936	1091	1	Roll	roll	NN
9936	1091	2	1/4	1/4	CD
9936	1091	3	inch	inch	NN
9936	1091	4	thick	thick	JJ
9936	1091	5	and	and	CC
9936	1091	6	then	then	RB
9936	1091	7	cut	cut	VB
9936	1091	8	1/4	1/4	CD
9936	1091	9	inch	inch	NN
9936	1091	10	wide	wide	JJ
9936	1091	11	and	and	CC
9936	1091	12	6	6	CD
9936	1091	13	inches	inch	NNS
9936	1091	14	long	long	JJ
9936	1091	15	.	.	.
9936	1092	1	Bake	bake	VB
9936	1092	2	until	until	IN
9936	1092	3	brown	brown	NNP
9936	1092	4	in	in	IN
9936	1092	5	a	a	DT
9936	1092	6	moderately	moderately	RB
9936	1092	7	hot	hot	JJ
9936	1092	8	oven	oven	NN
9936	1092	9	.	.	.
9936	1093	1	55	55	CD
9936	1093	2	.	.	.
9936	1094	1	TOMATOES	tomatoes	NN
9936	1094	2	WITH	with	IN
9936	1094	3	CHEESE	CHEESE	NNP
9936	1094	4	STUFFING.--The	stuffing.--the	JJ
9936	1094	5	addition	addition	NN
9936	1094	6	of	of	IN
9936	1094	7	cheese	cheese	NN
9936	1094	8	to	to	IN
9936	1094	9	the	the	DT
9936	1094	10	stuffing	stuffing	NN
9936	1094	11	used	use	VBN
9936	1094	12	in	in	IN
9936	1094	13	stuffed	stuff	VBN
9936	1094	14	tomatoes	tomato	NNS
9936	1094	15	means	mean	VBZ
9936	1094	16	added	add	VBN
9936	1094	17	flavor	flavor	NN
9936	1094	18	,	,	,
9936	1094	19	as	as	RB
9936	1094	20	well	well	RB
9936	1094	21	as	as	IN
9936	1094	22	nutritive	nutritive	JJ
9936	1094	23	value	value	NN
9936	1094	24	in	in	IN
9936	1094	25	the	the	DT
9936	1094	26	form	form	NN
9936	1094	27	of	of	IN
9936	1094	28	protein	protein	NN
9936	1094	29	,	,	,
9936	1094	30	the	the	DT
9936	1094	31	food	food	NN
9936	1094	32	substance	substance	NN
9936	1094	33	in	in	IN
9936	1094	34	which	which	WDT
9936	1094	35	the	the	DT
9936	1094	36	tomatoes	tomato	NNS
9936	1094	37	themselves	-PRON-	PRP
9936	1094	38	are	be	VBP
9936	1094	39	lacking	lack	VBG
9936	1094	40	.	.	.
9936	1095	1	The	the	DT
9936	1095	2	bread	bread	NN
9936	1095	3	crumbs	crumb	VBZ
9936	1095	4	used	use	VBN
9936	1095	5	for	for	IN
9936	1095	6	the	the	DT
9936	1095	7	stuffing	stuff	VBG
9936	1095	8	supply	supply	NN
9936	1095	9	a	a	DT
9936	1095	10	large	large	JJ
9936	1095	11	amount	amount	NN
9936	1095	12	of	of	IN
9936	1095	13	carbohydrate	carbohydrate	NN
9936	1095	14	,	,	,
9936	1095	15	so	so	IN
9936	1095	16	that	that	IN
9936	1095	17	the	the	DT
9936	1095	18	completed	complete	VBN
9936	1095	19	dish	dish	NN
9936	1095	20	,	,	,
9936	1095	21	besides	besides	IN
9936	1095	22	being	be	VBG
9936	1095	23	a	a	DT
9936	1095	24	very	very	RB
9936	1095	25	attractive	attractive	JJ
9936	1095	26	one	one	NN
9936	1095	27	,	,	,
9936	1095	28	contains	contain	VBZ
9936	1095	29	all	all	PDT
9936	1095	30	the	the	DT
9936	1095	31	food	food	NN
9936	1095	32	principles	principle	NNS
9936	1095	33	in	in	IN
9936	1095	34	fairly	fairly	RB
9936	1095	35	large	large	JJ
9936	1095	36	quantities	quantity	NNS
9936	1095	37	.	.	.
9936	1096	1	Stuffed	stuff	VBN
9936	1096	2	tomatoes	tomato	NNS
9936	1096	3	may	may	MD
9936	1096	4	be	be	VB
9936	1096	5	served	serve	VBN
9936	1096	6	as	as	IN
9936	1096	7	the	the	DT
9936	1096	8	main	main	JJ
9936	1096	9	dish	dish	NN
9936	1096	10	in	in	IN
9936	1096	11	a	a	DT
9936	1096	12	light	light	JJ
9936	1096	13	meal	meal	NN
9936	1096	14	or	or	CC
9936	1096	15	as	as	IN
9936	1096	16	a	a	DT
9936	1096	17	vegetable	vegetable	JJ
9936	1096	18	dish	dish	NN
9936	1096	19	in	in	IN
9936	1096	20	a	a	DT
9936	1096	21	heavy	heavy	JJ
9936	1096	22	meal	meal	NN
9936	1096	23	.	.	.
9936	1097	1	TOMATOES	tomatoes	NN
9936	1097	2	WITH	with	IN
9936	1097	3	CHEESE	cheese	NN
9936	1097	4	STUFFING	stuffing	NN
9936	1097	5	(	(	-LRB-
9936	1097	6	Sufficient	sufficient	JJ
9936	1097	7	to	to	TO
9936	1097	8	Serve	serve	VB
9936	1097	9	Six	six	CD
9936	1097	10	)	)	-RRB-
9936	1097	11	6	6	CD
9936	1097	12	tomatoes	tomato	NNS
9936	1097	13	1	1	CD
9936	1097	14	c.	c.	NN
9936	1097	15	bread	bread	NN
9936	1097	16	crumbs	crumb	VBZ
9936	1097	17	1	1	CD
9936	1097	18	c.	c.	NN
9936	1097	19	grated	grate	VBD
9936	1097	20	cheese	cheese	NNP
9936	1097	21	1/2	1/2	CD
9936	1097	22	tsp	tsp	NN
9936	1097	23	.	.	.
9936	1098	1	salt	salt	NN
9936	1098	2	1/8	1/8	CD
9936	1098	3	tsp	tsp	NN
9936	1098	4	.	.	.
9936	1099	1	pepper	pepper	NN
9936	1099	2	2	2	CD
9936	1099	3	Tb	Tb	NNP
9936	1099	4	.	.	.
9936	1100	1	butter	butter	NN
9936	1100	2	1/4	1/4	CD
9936	1100	3	c.	c.	NN
9936	1100	4	hot	hot	JJ
9936	1100	5	water	water	NN
9936	1100	6	Select	Select	NNP
9936	1100	7	medium	medium	NN
9936	1100	8	-	-	HYPH
9936	1100	9	sized	sized	JJ
9936	1100	10	tomatoes	tomato	NNS
9936	1100	11	and	and	CC
9936	1100	12	hollow	hollow	VB
9936	1100	13	out	out	RP
9936	1100	14	the	the	DT
9936	1100	15	centers	center	NNS
9936	1100	16	.	.	.
9936	1101	1	Mix	mix	VB
9936	1101	2	the	the	DT
9936	1101	3	crumbs	crumb	NNS
9936	1101	4	,	,	,
9936	1101	5	cheese	cheese	NN
9936	1101	6	,	,	,
9936	1101	7	salt	salt	NN
9936	1101	8	,	,	,
9936	1101	9	pepper	pepper	NN
9936	1101	10	,	,	,
9936	1101	11	butter	butter	NN
9936	1101	12	,	,	,
9936	1101	13	and	and	CC
9936	1101	14	hot	hot	JJ
9936	1101	15	water	water	NN
9936	1101	16	with	with	IN
9936	1101	17	the	the	DT
9936	1101	18	pulp	pulp	NN
9936	1101	19	from	from	IN
9936	1101	20	the	the	DT
9936	1101	21	centers	center	NNS
9936	1101	22	of	of	IN
9936	1101	23	the	the	DT
9936	1101	24	tomatoes	tomato	NNS
9936	1101	25	.	.	.
9936	1102	1	Fill	fill	VB
9936	1102	2	the	the	DT
9936	1102	3	tomatoes	tomato	NNS
9936	1102	4	with	with	IN
9936	1102	5	this	this	DT
9936	1102	6	stuffing	stuffing	NN
9936	1102	7	,	,	,
9936	1102	8	place	place	NN
9936	1102	9	in	in	IN
9936	1102	10	a	a	DT
9936	1102	11	pan	pan	NN
9936	1102	12	,	,	,
9936	1102	13	and	and	CC
9936	1102	14	bake	bake	VB
9936	1102	15	in	in	RP
9936	1102	16	a	a	DT
9936	1102	17	moderate	moderate	JJ
9936	1102	18	oven	oven	NN
9936	1102	19	until	until	IN
9936	1102	20	the	the	DT
9936	1102	21	tomato	tomato	NNP
9936	1102	22	can	can	MD
9936	1102	23	be	be	VB
9936	1102	24	pierced	pierce	VBN
9936	1102	25	easily	easily	RB
9936	1102	26	with	with	IN
9936	1102	27	a	a	DT
9936	1102	28	fork	fork	NN
9936	1102	29	.	.	.
9936	1103	1	Serve	serve	VB
9936	1103	2	hot	hot	JJ
9936	1103	3	.	.	.
9936	1104	1	56	56	CD
9936	1104	2	.	.	.
9936	1105	1	FIGS	figs	NN
9936	1105	2	STUFFED	stuffed	NN
9936	1105	3	WITH	with	IN
9936	1105	4	CHEESE.--As	CHEESE.--As	NNP
9936	1105	5	cheese	cheese	NN
9936	1105	6	is	be	VBZ
9936	1105	7	a	a	DT
9936	1105	8	very	very	RB
9936	1105	9	concentrated	concentrated	JJ
9936	1105	10	food	food	NN
9936	1105	11	,	,	,
9936	1105	12	it	-PRON-	PRP
9936	1105	13	is	be	VBZ
9936	1105	14	often	often	RB
9936	1105	15	combined	combine	VBN
9936	1105	16	with	with	IN
9936	1105	17	another	another	DT
9936	1105	18	food	food	NN
9936	1105	19	to	to	TO
9936	1105	20	offset	offset	VB
9936	1105	21	this	this	DT
9936	1105	22	effect	effect	NN
9936	1105	23	.	.	.
9936	1106	1	An	an	DT
9936	1106	2	excellent	excellent	JJ
9936	1106	3	combination	combination	NN
9936	1106	4	is	be	VBZ
9936	1106	5	formed	form	VBN
9936	1106	6	by	by	IN
9936	1106	7	stuffing	stuff	VBG
9936	1106	8	figs	fig	NNS
9936	1106	9	with	with	IN
9936	1106	10	cheese	cheese	NN
9936	1106	11	.	.	.
9936	1107	1	Figs	fig	NNS
9936	1107	2	prepared	prepare	VBD
9936	1107	3	in	in	IN
9936	1107	4	this	this	DT
9936	1107	5	way	way	NN
9936	1107	6	will	will	MD
9936	1107	7	be	be	VB
9936	1107	8	found	find	VBN
9936	1107	9	to	to	TO
9936	1107	10	be	be	VB
9936	1107	11	very	very	RB
9936	1107	12	attractive	attractive	JJ
9936	1107	13	and	and	CC
9936	1107	14	tasty	tasty	JJ
9936	1107	15	and	and	CC
9936	1107	16	may	may	MD
9936	1107	17	be	be	VB
9936	1107	18	served	serve	VBN
9936	1107	19	in	in	IN
9936	1107	20	the	the	DT
9936	1107	21	place	place	NN
9936	1107	22	of	of	IN
9936	1107	23	a	a	DT
9936	1107	24	dessert	dessert	NN
9936	1107	25	or	or	CC
9936	1107	26	a	a	DT
9936	1107	27	salad	salad	NN
9936	1107	28	,	,	,
9936	1107	29	depending	depend	VBG
9936	1107	30	on	on	IN
9936	1107	31	the	the	DT
9936	1107	32	kind	kind	NN
9936	1107	33	and	and	CC
9936	1107	34	size	size	NN
9936	1107	35	of	of	IN
9936	1107	36	the	the	DT
9936	1107	37	meal	meal	NN
9936	1107	38	with	with	IN
9936	1107	39	which	which	WDT
9936	1107	40	they	-PRON-	PRP
9936	1107	41	are	be	VBP
9936	1107	42	used	use	VBN
9936	1107	43	.	.	.
9936	1108	1	FIGS	figs	NN
9936	1108	2	STUFFED	stuff	VBN
9936	1108	3	WITH	with	IN
9936	1108	4	CHEESE	cheese	NN
9936	1108	5	(	(	-LRB-
9936	1108	6	Sufficient	sufficient	JJ
9936	1108	7	to	to	TO
9936	1108	8	Serve	serve	VB
9936	1108	9	Eight	eight	CD
9936	1108	10	)	)	-RRB-
9936	1108	11	1	1	CD
9936	1108	12	pkg	pkg	NN
9936	1108	13	.	.	.
9936	1109	1	Neufchâtel	Neufchâtel	NNP
9936	1109	2	or	or	CC
9936	1109	3	cream	cream	NN
9936	1109	4	cheese	cheese	NN
9936	1109	5	2	2	CD
9936	1109	6	Tb	Tb	NNP
9936	1109	7	.	.	.
9936	1110	1	cream	cream	NN
9936	1110	2	8	8	CD
9936	1110	3	small	small	JJ
9936	1110	4	pulled	pull	VBN
9936	1110	5	figs	fig	NNS
9936	1110	6	Work	work	VB
9936	1110	7	the	the	DT
9936	1110	8	cheese	cheese	NN
9936	1110	9	and	and	CC
9936	1110	10	cream	cream	NN
9936	1110	11	until	until	IN
9936	1110	12	soft	soft	JJ
9936	1110	13	.	.	.
9936	1111	1	Steam	steam	VB
9936	1111	2	the	the	DT
9936	1111	3	figs	fig	NNS
9936	1111	4	for	for	IN
9936	1111	5	10	10	CD
9936	1111	6	or	or	CC
9936	1111	7	15	15	CD
9936	1111	8	minutes	minute	NNS
9936	1111	9	or	or	CC
9936	1111	10	until	until	IN
9936	1111	11	they	-PRON-	PRP
9936	1111	12	are	be	VBP
9936	1111	13	soft	soft	JJ
9936	1111	14	;	;	:
9936	1111	15	then	then	RB
9936	1111	16	cool	cool	VB
9936	1111	17	them	-PRON-	PRP
9936	1111	18	,	,	,
9936	1111	19	cut	cut	VBD
9936	1111	20	out	out	RP
9936	1111	21	their	-PRON-	PRP$
9936	1111	22	stems	stem	NNS
9936	1111	23	,	,	,
9936	1111	24	fill	fill	VB
9936	1111	25	their	-PRON-	PRP$
9936	1111	26	centers	center	NNS
9936	1111	27	with	with	IN
9936	1111	28	the	the	DT
9936	1111	29	soft	soft	JJ
9936	1111	30	cheese	cheese	NN
9936	1111	31	,	,	,
9936	1111	32	and	and	CC
9936	1111	33	serve	serve	VB
9936	1111	34	.	.	.
9936	1112	1	57	57	CD
9936	1112	2	.	.	.
9936	1113	1	CHEESE	cheese	NN
9936	1113	2	SANDWICHES.--Very	sandwiches.--very	NN
9936	1113	3	appetizing	appetize	VBG
9936	1113	4	sandwiches	sandwich	NNS
9936	1113	5	that	that	WDT
9936	1113	6	may	may	MD
9936	1113	7	be	be	VB
9936	1113	8	used	use	VBN
9936	1113	9	to	to	TO
9936	1113	10	take	take	VB
9936	1113	11	the	the	DT
9936	1113	12	place	place	NN
9936	1113	13	of	of	IN
9936	1113	14	meat	meat	NN
9936	1113	15	sandwiches	sandwich	NNS
9936	1113	16	or	or	CC
9936	1113	17	a	a	DT
9936	1113	18	protein	protein	NN
9936	1113	19	dish	dish	NN
9936	1113	20	at	at	IN
9936	1113	21	any	any	DT
9936	1113	22	time	time	NN
9936	1113	23	are	be	VBP
9936	1113	24	made	make	VBN
9936	1113	25	with	with	IN
9936	1113	26	a	a	DT
9936	1113	27	cheese	cheese	NN
9936	1113	28	filling	filling	NN
9936	1113	29	.	.	.
9936	1114	1	If	if	IN
9936	1114	2	these	these	DT
9936	1114	3	are	be	VBP
9936	1114	4	made	make	VBN
9936	1114	5	very	very	RB
9936	1114	6	small	small	JJ
9936	1114	7	and	and	CC
9936	1114	8	dainty	dainty	NN
9936	1114	9	,	,	,
9936	1114	10	they	-PRON-	PRP
9936	1114	11	may	may	MD
9936	1114	12	be	be	VB
9936	1114	13	served	serve	VBN
9936	1114	14	with	with	IN
9936	1114	15	salad	salad	NN
9936	1114	16	in	in	IN
9936	1114	17	a	a	DT
9936	1114	18	light	light	JJ
9936	1114	19	meal	meal	NN
9936	1114	20	.	.	.
9936	1115	1	The	the	DT
9936	1115	2	addition	addition	NN
9936	1115	3	of	of	IN
9936	1115	4	pickles	pickle	NNS
9936	1115	5	,	,	,
9936	1115	6	olives	olive	NNS
9936	1115	7	,	,	,
9936	1115	8	and	and	CC
9936	1115	9	pimiento	pimiento	NNS
9936	1115	10	,	,	,
9936	1115	11	which	which	WDT
9936	1115	12	are	be	VBP
9936	1115	13	included	include	VBN
9936	1115	14	in	in	IN
9936	1115	15	the	the	DT
9936	1115	16	accompanying	accompanying	JJ
9936	1115	17	recipe	recipe	NN
9936	1115	18	,	,	,
9936	1115	19	makes	make	VBZ
9936	1115	20	the	the	DT
9936	1115	21	filling	filling	NN
9936	1115	22	more	more	RBR
9936	1115	23	attractive	attractive	JJ
9936	1115	24	than	than	IN
9936	1115	25	the	the	DT
9936	1115	26	usual	usual	JJ
9936	1115	27	plain	plain	JJ
9936	1115	28	cheese	cheese	NN
9936	1115	29	by	by	IN
9936	1115	30	producing	produce	VBG
9936	1115	31	in	in	IN
9936	1115	32	it	-PRON-	PRP
9936	1115	33	a	a	DT
9936	1115	34	variety	variety	NN
9936	1115	35	of	of	IN
9936	1115	36	tastes	taste	NNS
9936	1115	37	.	.	.
9936	1116	1	They	-PRON-	PRP
9936	1116	2	also	also	RB
9936	1116	3	add	add	VBP
9936	1116	4	bulk	bulk	NN
9936	1116	5	,	,	,
9936	1116	6	which	which	WDT
9936	1116	7	is	be	VBZ
9936	1116	8	lacking	lack	VBG
9936	1116	9	in	in	IN
9936	1116	10	both	both	CC
9936	1116	11	the	the	DT
9936	1116	12	white	white	JJ
9936	1116	13	bread	bread	NN
9936	1116	14	and	and	CC
9936	1116	15	the	the	DT
9936	1116	16	cheese	cheese	NN
9936	1116	17	.	.	.
9936	1117	1	If	if	IN
9936	1117	2	desired	desire	VBN
9936	1117	3	,	,	,
9936	1117	4	graham	graham	JJ
9936	1117	5	or	or	CC
9936	1117	6	whole	whole	JJ
9936	1117	7	-	-	HYPH
9936	1117	8	wheat	wheat	NN
9936	1117	9	bread	bread	NN
9936	1117	10	may	may	MD
9936	1117	11	be	be	VB
9936	1117	12	used	use	VBN
9936	1117	13	in	in	IN
9936	1117	14	place	place	NN
9936	1117	15	of	of	IN
9936	1117	16	white	white	JJ
9936	1117	17	bread	bread	NN
9936	1117	18	.	.	.
9936	1118	1	CHEESE	CHEESE	NNP
9936	1118	2	SANDWICHES	SANDWICHES	NNP
9936	1118	3	(	(	-LRB-
9936	1118	4	Sufficient	sufficient	JJ
9936	1118	5	to	to	TO
9936	1118	6	Serve	serve	VB
9936	1118	7	Six	six	CD
9936	1118	8	)	)	-RRB-
9936	1118	9	1/4	1/4	CD
9936	1118	10	lb	lb	XX
9936	1118	11	.	.	.
9936	1119	1	cheese	cheese	NN
9936	1119	2	2	2	CD
9936	1119	3	medium	medium	NN
9936	1119	4	-	-	HYPH
9936	1119	5	sized	sized	JJ
9936	1119	6	pickles	pickle	NNS
9936	1119	7	1/2	1/2	CD
9936	1119	8	pimiento	pimiento	NNS
9936	1119	9	Meat	meat	NN
9936	1119	10	from	from	IN
9936	1119	11	1/2	1/2	CD
9936	1119	12	doz	doz	NN
9936	1119	13	.	.	.
9936	1120	1	olives	olive	VBZ
9936	1120	2	1/4	1/4	CD
9936	1120	3	tsp	tsp	NN
9936	1120	4	.	.	.
9936	1121	1	salt	salt	NN
9936	1121	2	1/4	1/4	CD
9936	1121	3	tsp	tsp	NN
9936	1121	4	.	.	.
9936	1122	1	paprika	paprika	NNP
9936	1122	2	Bread	Bread	NNP
9936	1122	3	Put	Put	VBD
9936	1122	4	the	the	DT
9936	1122	5	cheese	cheese	NN
9936	1122	6	,	,	,
9936	1122	7	pickles	pickle	NNS
9936	1122	8	,	,	,
9936	1122	9	pimiento	pimiento	NNS
9936	1122	10	,	,	,
9936	1122	11	and	and	CC
9936	1122	12	olives	olive	VBZ
9936	1122	13	through	through	IN
9936	1122	14	a	a	DT
9936	1122	15	food	food	NN
9936	1122	16	chopper	chopper	NN
9936	1122	17	,	,	,
9936	1122	18	and	and	CC
9936	1122	19	when	when	WRB
9936	1122	20	chopped	chop	VBN
9936	1122	21	add	add	VBP
9936	1122	22	the	the	DT
9936	1122	23	salt	salt	NN
9936	1122	24	and	and	CC
9936	1122	25	the	the	DT
9936	1122	26	paprika	paprika	NNS
9936	1122	27	.	.	.
9936	1123	1	If	if	IN
9936	1123	2	the	the	DT
9936	1123	3	mixture	mixture	NN
9936	1123	4	is	be	VBZ
9936	1123	5	not	not	RB
9936	1123	6	moist	moist	JJ
9936	1123	7	enough	enough	RB
9936	1123	8	to	to	TO
9936	1123	9	spread	spread	VB
9936	1123	10	,	,	,
9936	1123	11	add	add	VB
9936	1123	12	salad	salad	NN
9936	1123	13	dressing	dressing	NN
9936	1123	14	or	or	CC
9936	1123	15	vinegar	vinegar	VB
9936	1123	16	until	until	IN
9936	1123	17	it	-PRON-	PRP
9936	1123	18	is	be	VBZ
9936	1123	19	of	of	IN
9936	1123	20	the	the	DT
9936	1123	21	right	right	JJ
9936	1123	22	consistency	consistency	NN
9936	1123	23	.	.	.
9936	1124	1	Mix	mix	VB
9936	1124	2	well	well	RB
9936	1124	3	and	and	CC
9936	1124	4	spread	spread	VB
9936	1124	5	on	on	IN
9936	1124	6	thinly	thinly	RB
9936	1124	7	cut	cut	VBN
9936	1124	8	,	,	,
9936	1124	9	buttered	butter	VBD
9936	1124	10	slices	slice	NNS
9936	1124	11	of	of	IN
9936	1124	12	bread	bread	NN
9936	1124	13	.	.	.
9936	1125	1	LUNCHEON	LUNCHEON	NNP
9936	1125	2	MENU	MENU	NNP
9936	1125	3	58	58	CD
9936	1125	4	.	.	.
9936	1126	1	Many	many	JJ
9936	1126	2	of	of	IN
9936	1126	3	the	the	DT
9936	1126	4	dishes	dish	NNS
9936	1126	5	for	for	IN
9936	1126	6	which	which	WDT
9936	1126	7	recipes	recipe	NNS
9936	1126	8	are	be	VBP
9936	1126	9	given	give	VBN
9936	1126	10	in	in	IN
9936	1126	11	this	this	DT
9936	1126	12	Section	section	NN
9936	1126	13	,	,	,
9936	1126	14	particularly	particularly	RB
9936	1126	15	those	those	DT
9936	1126	16	including	include	VBG
9936	1126	17	cheese	cheese	NN
9936	1126	18	as	as	IN
9936	1126	19	one	one	CD
9936	1126	20	of	of	IN
9936	1126	21	the	the	DT
9936	1126	22	ingredients	ingredient	NNS
9936	1126	23	,	,	,
9936	1126	24	do	do	VBP
9936	1126	25	very	very	RB
9936	1126	26	well	well	RB
9936	1126	27	for	for	IN
9936	1126	28	the	the	DT
9936	1126	29	main	main	JJ
9936	1126	30	dish	dish	NN
9936	1126	31	in	in	IN
9936	1126	32	a	a	DT
9936	1126	33	light	light	JJ
9936	1126	34	meal	meal	NN
9936	1126	35	,	,	,
9936	1126	36	such	such	JJ
9936	1126	37	as	as	IN
9936	1126	38	luncheon	luncheon	NN
9936	1126	39	.	.	.
9936	1127	1	In	in	IN
9936	1127	2	order	order	NN
9936	1127	3	that	that	DT
9936	1127	4	practice	practice	NN
9936	1127	5	may	may	MD
9936	1127	6	be	be	VB
9936	1127	7	had	have	VBN
9936	1127	8	in	in	IN
9936	1127	9	preparing	prepare	VBG
9936	1127	10	a	a	DT
9936	1127	11	well	well	RB
9936	1127	12	-	-	HYPH
9936	1127	13	balanced	balanced	JJ
9936	1127	14	luncheon	luncheon	NN
9936	1127	15	that	that	WDT
9936	1127	16	includes	include	VBZ
9936	1127	17	a	a	DT
9936	1127	18	dish	dish	NN
9936	1127	19	of	of	IN
9936	1127	20	this	this	DT
9936	1127	21	kind	kind	NN
9936	1127	22	,	,	,
9936	1127	23	a	a	DT
9936	1127	24	luncheon	luncheon	NN
9936	1127	25	menu	menu	NN
9936	1127	26	is	be	VBZ
9936	1127	27	here	here	RB
9936	1127	28	presented	present	VBN
9936	1127	29	.	.	.
9936	1128	1	The	the	DT
9936	1128	2	cheese	cheese	NN
9936	1128	3	soufflÃ	soufflÃ	NNP
9936	1128	4	©	©	NNP
9936	1128	5	,	,	,
9936	1128	6	which	which	WDT
9936	1128	7	has	have	VBZ
9936	1128	8	been	be	VBN
9936	1128	9	selected	select	VBN
9936	1128	10	as	as	IN
9936	1128	11	the	the	DT
9936	1128	12	main	main	JJ
9936	1128	13	dish	dish	NN
9936	1128	14	in	in	IN
9936	1128	15	this	this	DT
9936	1128	16	menu	menu	NN
9936	1128	17	,	,	,
9936	1128	18	should	should	MD
9936	1128	19	be	be	VB
9936	1128	20	made	make	VBN
9936	1128	21	according	accord	VBG
9936	1128	22	to	to	IN
9936	1128	23	the	the	DT
9936	1128	24	directions	direction	NNS
9936	1128	25	already	already	RB
9936	1128	26	given	give	VBN
9936	1128	27	.	.	.
9936	1129	1	Little	little	JJ
9936	1129	2	difficulty	difficulty	NN
9936	1129	3	will	will	MD
9936	1129	4	be	be	VB
9936	1129	5	experienced	experience	VBN
9936	1129	6	in	in	IN
9936	1129	7	making	make	VBG
9936	1129	8	the	the	DT
9936	1129	9	other	other	JJ
9936	1129	10	dishes	dish	NNS
9936	1129	11	,	,	,
9936	1129	12	as	as	IN
9936	1129	13	recipes	recipe	NNS
9936	1129	14	for	for	IN
9936	1129	15	them	-PRON-	PRP
9936	1129	16	are	be	VBP
9936	1129	17	given	give	VBN
9936	1129	18	immediately	immediately	RB
9936	1129	19	after	after	IN
9936	1129	20	the	the	DT
9936	1129	21	menu	menu	NN
9936	1129	22	.	.	.
9936	1130	1	All	all	PDT
9936	1130	2	the	the	DT
9936	1130	3	recipes	recipe	NNS
9936	1130	4	are	be	VBP
9936	1130	5	intended	intend	VBN
9936	1130	6	for	for	IN
9936	1130	7	six	six	CD
9936	1130	8	persons	person	NNS
9936	1130	9	,	,	,
9936	1130	10	so	so	IN
9936	1130	11	that	that	IN
9936	1130	12	if	if	IN
9936	1130	13	more	more	JJR
9936	1130	14	or	or	CC
9936	1130	15	fewer	few	JJR
9936	1130	16	are	be	VBP
9936	1130	17	to	to	TO
9936	1130	18	be	be	VB
9936	1130	19	served	serve	VBN
9936	1130	20	,	,	,
9936	1130	21	the	the	DT
9936	1130	22	recipes	recipe	NNS
9936	1130	23	should	should	MD
9936	1130	24	be	be	VB
9936	1130	25	changed	change	VBN
9936	1130	26	accordingly	accordingly	RB
9936	1130	27	.	.	.
9936	1131	1	This	this	DT
9936	1131	2	menu	menu	NN
9936	1131	3	is	be	VBZ
9936	1131	4	presented	present	VBN
9936	1131	5	with	with	IN
9936	1131	6	the	the	DT
9936	1131	7	intention	intention	NN
9936	1131	8	that	that	WDT
9936	1131	9	it	-PRON-	PRP
9936	1131	10	be	be	VB
9936	1131	11	tried	try	VBN
9936	1131	12	by	by	IN
9936	1131	13	each	each	DT
9936	1131	14	student	student	NN
9936	1131	15	and	and	CC
9936	1131	16	a	a	DT
9936	1131	17	report	report	NN
9936	1131	18	of	of	IN
9936	1131	19	it	-PRON-	PRP
9936	1131	20	then	then	RB
9936	1131	21	prepared	prepare	VBD
9936	1131	22	according	accord	VBG
9936	1131	23	to	to	IN
9936	1131	24	the	the	DT
9936	1131	25	plan	plan	NN
9936	1131	26	outlined	outline	VBN
9936	1131	27	and	and	CC
9936	1131	28	sent	send	VBD
9936	1131	29	with	with	IN
9936	1131	30	the	the	DT
9936	1131	31	work	work	NN
9936	1131	32	of	of	IN
9936	1131	33	the	the	DT
9936	1131	34	Examination	Examination	NNP
9936	1131	35	Questions	Questions	NNPS
9936	1131	36	.	.	.
9936	1132	1	MENU	MENU	NNP
9936	1132	2	Cream	Cream	NNP
9936	1132	3	-	-	HYPH
9936	1132	4	of	of	IN
9936	1132	5	-	-	HYPH
9936	1132	6	Corn	Corn	NNP
9936	1132	7	Soup	Soup	NNP
9936	1132	8	Cheese	Cheese	NNP
9936	1132	9	SoufflÃ	soufflã	NN
9936	1132	10	©	©	NNP
9936	1132	11	Stewed	Stewed	NNP
9936	1132	12	Tomatoes	Tomatoes	NNP
9936	1132	13	SautÃ	SautÃ	NNP
9936	1132	14	©	©	NNP
9936	1132	15	d	d	NNP
9936	1132	16	Potatoes	Potatoes	NNP
9936	1132	17	Brown	Brown	NNP
9936	1132	18	Bread	Bread	NNP
9936	1132	19	and	and	CC
9936	1132	20	Butter	Butter	NNP
9936	1132	21	Baked	Baked	NNP
9936	1132	22	Apples	Apples	NNPS
9936	1132	23	Black	Black	NNP
9936	1132	24	Tea	tea	NN
9936	1132	25	RECIPES	recipes	NN
9936	1132	26	CREAM	cream	NN
9936	1132	27	-	-	HYPH
9936	1132	28	OF	of	IN
9936	1132	29	-	-	HYPH
9936	1132	30	CORN	CORN	NNP
9936	1132	31	SOUP	SOUP	NNP
9936	1132	32	1	1	CD
9936	1132	33	Tb	Tb	NNP
9936	1132	34	.	.	.
9936	1133	1	flour	flour	NN
9936	1133	2	1	1	CD
9936	1133	3	Tb	Tb	NNP
9936	1133	4	.	.	.
9936	1134	1	butter	butter	NN
9936	1134	2	1	1	CD
9936	1134	3	pt	pt	NN
9936	1134	4	.	.	.
9936	1135	1	milk	milk	NN
9936	1135	2	1	1	CD
9936	1135	3	c.	c.	NN
9936	1135	4	canned	can	VBN
9936	1135	5	corn	corn	NN
9936	1135	6	1	1	CD
9936	1135	7	tsp	tsp	NN
9936	1135	8	.	.	.
9936	1136	1	salt	salt	NN
9936	1136	2	1/8	1/8	CD
9936	1136	3	tsp	tsp	NN
9936	1136	4	.	.	.
9936	1137	1	pepper	pepper	NN
9936	1137	2	Make	make	VB
9936	1137	3	a	a	DT
9936	1137	4	white	white	JJ
9936	1137	5	sauce	sauce	NN
9936	1137	6	of	of	IN
9936	1137	7	the	the	DT
9936	1137	8	flour	flour	NN
9936	1137	9	,	,	,
9936	1137	10	butter	butter	NN
9936	1137	11	,	,	,
9936	1137	12	and	and	CC
9936	1137	13	milk	milk	NN
9936	1137	14	.	.	.
9936	1138	1	Force	force	VB
9936	1138	2	the	the	DT
9936	1138	3	corn	corn	NN
9936	1138	4	through	through	IN
9936	1138	5	a	a	DT
9936	1138	6	colander	colander	NN
9936	1138	7	or	or	CC
9936	1138	8	sieve	sieve	VB
9936	1138	9	and	and	CC
9936	1138	10	add	add	VB
9936	1138	11	the	the	DT
9936	1138	12	purÃ	purã	NN
9936	1138	13	©	©	NN
9936	1138	14	e	e	NN
9936	1138	15	to	to	IN
9936	1138	16	the	the	DT
9936	1138	17	white	white	JJ
9936	1138	18	sauce	sauce	NN
9936	1138	19	.	.	.
9936	1139	1	Season	season	NN
9936	1139	2	with	with	IN
9936	1139	3	the	the	DT
9936	1139	4	salt	salt	NN
9936	1139	5	and	and	CC
9936	1139	6	pepper	pepper	NN
9936	1139	7	and	and	CC
9936	1139	8	serve	serve	VB
9936	1139	9	.	.	.
9936	1140	1	SAUTÃ	SAUTÃ	NNP
9936	1140	2	�	�	NN
9936	1140	3	D	d	JJ
9936	1140	4	POTATOES	potatoes	NN
9936	1140	5	6	6	CD
9936	1140	6	medium	medium	NN
9936	1140	7	-	-	HYPH
9936	1140	8	sized	sized	JJ
9936	1140	9	cooked	cooked	JJ
9936	1140	10	potatoes	potato	NNS
9936	1140	11	2	2	CD
9936	1140	12	Tb	Tb	NNP
9936	1140	13	.	.	.
9936	1141	1	butter	butter	NN
9936	1141	2	1	1	CD
9936	1141	3	-	-	SYM
9936	1141	4	1/2	1/2	CD
9936	1141	5	tsp	tsp	NN
9936	1141	6	.	.	.
9936	1142	1	salt	salt	NN
9936	1142	2	1/4	1/4	CD
9936	1142	3	tsp	tsp	NN
9936	1142	4	.	.	.
9936	1143	1	pepper	pepper	NN
9936	1143	2	Slice	Slice	NNP
9936	1143	3	the	the	DT
9936	1143	4	boiled	boil	VBN
9936	1143	5	potatoes	potato	NNS
9936	1143	6	thin	thin	RB
9936	1143	7	and	and	CC
9936	1143	8	put	put	VBD
9936	1143	9	the	the	DT
9936	1143	10	slices	slice	NNS
9936	1143	11	in	in	IN
9936	1143	12	a	a	DT
9936	1143	13	frying	frying	JJ
9936	1143	14	pan	pan	NN
9936	1143	15	in	in	IN
9936	1143	16	which	which	WDT
9936	1143	17	the	the	DT
9936	1143	18	butter	butter	NN
9936	1143	19	has	have	VBZ
9936	1143	20	been	be	VBN
9936	1143	21	melted	melt	VBN
9936	1143	22	.	.	.
9936	1144	1	Add	add	VB
9936	1144	2	the	the	DT
9936	1144	3	salt	salt	NN
9936	1144	4	and	and	CC
9936	1144	5	pepper	pepper	NN
9936	1144	6	.	.	.
9936	1145	1	Allow	allow	VB
9936	1145	2	the	the	DT
9936	1145	3	potatoes	potato	NNS
9936	1145	4	to	to	TO
9936	1145	5	cook	cook	VB
9936	1145	6	until	until	IN
9936	1145	7	well	well	RB
9936	1145	8	browned	brown	VBN
9936	1145	9	,	,	,
9936	1145	10	turning	turn	VBG
9936	1145	11	frequently	frequently	RB
9936	1145	12	during	during	IN
9936	1145	13	the	the	DT
9936	1145	14	cooking	cooking	NN
9936	1145	15	.	.	.
9936	1146	1	Serve	serve	VB
9936	1146	2	hot	hot	JJ
9936	1146	3	.	.	.
9936	1147	1	STEWED	STEWED	NNP
9936	1147	2	TOMATOES	TOMATOES	NNP
9936	1147	3	1	1	CD
9936	1147	4	Tb	Tb	NNP
9936	1147	5	.	.	.
9936	1148	1	butter	butter	NN
9936	1148	2	1	1	CD
9936	1148	3	small	small	JJ
9936	1148	4	onion	onion	NN
9936	1148	5	6	6	CD
9936	1148	6	medium	medium	JJ
9936	1148	7	-	-	HYPH
9936	1148	8	sized	sized	JJ
9936	1148	9	ripe	ripe	JJ
9936	1148	10	tomatoes	tomato	NNS
9936	1148	11	or	or	CC
9936	1148	12	1	1	CD
9936	1148	13	can	can	MD
9936	1148	14	of	of	IN
9936	1148	15	tomatoes	tomato	NNS
9936	1148	16	1	1	CD
9936	1148	17	tsp	tsp	NN
9936	1148	18	.	.	.
9936	1149	1	salt	salt	NN
9936	1149	2	2	2	CD
9936	1149	3	Tb	Tb	NNP
9936	1149	4	.	.	.
9936	1150	1	sugar	sugar	NNP
9936	1150	2	1/4	1/4	CD
9936	1150	3	tsp	tsp	NN
9936	1150	4	.	.	.
9936	1151	1	pepper	pepper	NN
9936	1151	2	1	1	CD
9936	1151	3	Tb	Tb	NNP
9936	1151	4	.	.	.
9936	1152	1	flour	flour	NN
9936	1152	2	Brown	Brown	NNP
9936	1152	3	the	the	DT
9936	1152	4	butter	butter	NN
9936	1152	5	in	in	IN
9936	1152	6	a	a	DT
9936	1152	7	saucepan	saucepan	NN
9936	1152	8	,	,	,
9936	1152	9	slice	slice	VB
9936	1152	10	the	the	DT
9936	1152	11	onion	onion	NN
9936	1152	12	into	into	IN
9936	1152	13	it	-PRON-	PRP
9936	1152	14	,	,	,
9936	1152	15	and	and	CC
9936	1152	16	cook	cook	VB
9936	1152	17	for	for	IN
9936	1152	18	a	a	DT
9936	1152	19	few	few	JJ
9936	1152	20	minutes	minute	NNS
9936	1152	21	.	.	.
9936	1153	1	Add	add	VB
9936	1153	2	the	the	DT
9936	1153	3	tomatoes	tomato	NNS
9936	1153	4	.	.	.
9936	1154	1	If	if	IN
9936	1154	2	fresh	fresh	JJ
9936	1154	3	tomatoes	tomato	NNS
9936	1154	4	are	be	VBP
9936	1154	5	to	to	TO
9936	1154	6	be	be	VB
9936	1154	7	used	use	VBN
9936	1154	8	,	,	,
9936	1154	9	remove	remove	VB
9936	1154	10	the	the	DT
9936	1154	11	skins	skin	NNS
9936	1154	12	,	,	,
9936	1154	13	cut	cut	VBN
9936	1154	14	into	into	IN
9936	1154	15	pieces	piece	NNS
9936	1154	16	,	,	,
9936	1154	17	put	put	VBN
9936	1154	18	into	into	IN
9936	1154	19	the	the	DT
9936	1154	20	saucepan	saucepan	NN
9936	1154	21	with	with	IN
9936	1154	22	a	a	DT
9936	1154	23	few	few	JJ
9936	1154	24	tablespoonfuls	tablespoonful	NNS
9936	1154	25	of	of	IN
9936	1154	26	water	water	NN
9936	1154	27	,	,	,
9936	1154	28	and	and	CC
9936	1154	29	cook	cook	VB
9936	1154	30	until	until	IN
9936	1154	31	the	the	DT
9936	1154	32	tomatoes	tomato	NNS
9936	1154	33	are	be	VBP
9936	1154	34	thoroughly	thoroughly	RB
9936	1154	35	softened	soften	VBN
9936	1154	36	.	.	.
9936	1155	1	If	if	IN
9936	1155	2	canned	canned	JJ
9936	1155	3	tomatoes	tomato	NNS
9936	1155	4	are	be	VBP
9936	1155	5	to	to	TO
9936	1155	6	be	be	VB
9936	1155	7	used	use	VBN
9936	1155	8	,	,	,
9936	1155	9	merely	merely	RB
9936	1155	10	allow	allow	VB
9936	1155	11	them	-PRON-	PRP
9936	1155	12	to	to	TO
9936	1155	13	come	come	VB
9936	1155	14	to	to	IN
9936	1155	15	the	the	DT
9936	1155	16	boiling	boiling	NN
9936	1155	17	point	point	NN
9936	1155	18	.	.	.
9936	1156	1	Add	add	VB
9936	1156	2	the	the	DT
9936	1156	3	salt	salt	NN
9936	1156	4	,	,	,
9936	1156	5	sugar	sugar	NN
9936	1156	6	,	,	,
9936	1156	7	and	and	CC
9936	1156	8	pepper	pepper	NN
9936	1156	9	,	,	,
9936	1156	10	and	and	CC
9936	1156	11	,	,	,
9936	1156	12	a	a	DT
9936	1156	13	few	few	JJ
9936	1156	14	minutes	minute	NNS
9936	1156	15	before	before	IN
9936	1156	16	removing	remove	VBG
9936	1156	17	from	from	IN
9936	1156	18	the	the	DT
9936	1156	19	fire	fire	NN
9936	1156	20	,	,	,
9936	1156	21	moisten	moisten	VB
9936	1156	22	the	the	DT
9936	1156	23	flour	flour	NN
9936	1156	24	with	with	IN
9936	1156	25	a	a	DT
9936	1156	26	tablespoonful	tablespoonful	JJ
9936	1156	27	of	of	IN
9936	1156	28	cold	cold	JJ
9936	1156	29	water	water	NN
9936	1156	30	and	and	CC
9936	1156	31	stir	stir	VB
9936	1156	32	into	into	IN
9936	1156	33	the	the	DT
9936	1156	34	tomato	tomato	NN
9936	1156	35	.	.	.
9936	1157	1	Cook	cook	VB
9936	1157	2	for	for	IN
9936	1157	3	a	a	DT
9936	1157	4	few	few	JJ
9936	1157	5	minutes	minute	NNS
9936	1157	6	and	and	CC
9936	1157	7	serve	serve	VBP
9936	1157	8	.	.	.
9936	1158	1	BAKED	BAKED	NNP
9936	1158	2	APPLES	APPLES	NNP
9936	1158	3	6	6	CD
9936	1158	4	medium	medium	JJ
9936	1158	5	-	-	HYPH
9936	1158	6	sized	sized	JJ
9936	1158	7	apples	apple	NNS
9936	1158	8	1	1	CD
9936	1158	9	lemon	lemon	NN
9936	1158	10	3/4	3/4	CD
9936	1158	11	c.	c.	NNP
9936	1158	12	sugar	sugar	NNP
9936	1158	13	1/2	1/2	CD
9936	1158	14	c.	c.	NN
9936	1158	15	water	water	NN
9936	1158	16	Wipe	Wipe	NNP
9936	1158	17	and	and	CC
9936	1158	18	core	core	VB
9936	1158	19	the	the	DT
9936	1158	20	apples	apple	NNS
9936	1158	21	.	.	.
9936	1159	1	Put	put	VB
9936	1159	2	them	-PRON-	PRP
9936	1159	3	into	into	IN
9936	1159	4	a	a	DT
9936	1159	5	baking	baking	NN
9936	1159	6	dish	dish	NN
9936	1159	7	and	and	CC
9936	1159	8	place	place	VB
9936	1159	9	a	a	DT
9936	1159	10	slice	slice	NN
9936	1159	11	of	of	IN
9936	1159	12	lemon	lemon	NN
9936	1159	13	on	on	IN
9936	1159	14	the	the	DT
9936	1159	15	top	top	NN
9936	1159	16	of	of	IN
9936	1159	17	each	each	DT
9936	1159	18	.	.	.
9936	1160	1	Make	make	VB
9936	1160	2	a	a	DT
9936	1160	3	sirup	sirup	NN
9936	1160	4	of	of	IN
9936	1160	5	the	the	DT
9936	1160	6	sugar	sugar	NN
9936	1160	7	and	and	CC
9936	1160	8	the	the	DT
9936	1160	9	water	water	NN
9936	1160	10	,	,	,
9936	1160	11	pour	pour	VB
9936	1160	12	this	this	DT
9936	1160	13	around	around	IN
9936	1160	14	the	the	DT
9936	1160	15	apples	apple	NNS
9936	1160	16	,	,	,
9936	1160	17	and	and	CC
9936	1160	18	bake	bake	VB
9936	1160	19	slowly	slowly	RB
9936	1160	20	until	until	IN
9936	1160	21	they	-PRON-	PRP
9936	1160	22	can	can	MD
9936	1160	23	be	be	VB
9936	1160	24	pierced	pierce	VBN
9936	1160	25	easily	easily	RB
9936	1160	26	with	with	IN
9936	1160	27	a	a	DT
9936	1160	28	fork	fork	NN
9936	1160	29	.	.	.
9936	1161	1	Serve	serve	VB
9936	1161	2	hot	hot	JJ
9936	1161	3	or	or	CC
9936	1161	4	cold	cold	JJ
9936	1161	5	,	,	,
9936	1161	6	with	with	IN
9936	1161	7	a	a	DT
9936	1161	8	teaspoonful	teaspoonful	NN
9936	1161	9	of	of	IN
9936	1161	10	jelly	jelly	NNP
9936	1161	11	on	on	IN
9936	1161	12	the	the	DT
9936	1161	13	top	top	NN
9936	1161	14	of	of	IN
9936	1161	15	each	each	DT
9936	1161	16	apple	apple	NN
9936	1161	17	.	.	.
9936	1162	1	BLACK	black	JJ
9936	1162	2	TEA	TEA	NNP
9936	1162	3	6	6	CD
9936	1162	4	tsp	tsp	NN
9936	1162	5	.	.	.
9936	1163	1	black	black	JJ
9936	1163	2	tea	tea	NNP
9936	1163	3	6	6	CD
9936	1163	4	c.	c.	NN
9936	1163	5	boiling	boiling	NN
9936	1163	6	water	water	NN
9936	1163	7	Scald	Scald	NNP
9936	1163	8	out	out	RP
9936	1163	9	the	the	DT
9936	1163	10	pot	pot	NN
9936	1163	11	with	with	IN
9936	1163	12	freshly	freshly	RB
9936	1163	13	boiling	boiling	NN
9936	1163	14	water	water	NN
9936	1163	15	,	,	,
9936	1163	16	pour	pour	VBP
9936	1163	17	in	in	IN
9936	1163	18	the	the	DT
9936	1163	19	tea	tea	NN
9936	1163	20	,	,	,
9936	1163	21	add	add	VB
9936	1163	22	the	the	DT
9936	1163	23	6	6	CD
9936	1163	24	cupfuls	cupful	NNS
9936	1163	25	of	of	IN
9936	1163	26	freshly	freshly	RB
9936	1163	27	boiling	boil	VBG
9936	1163	28	water	water	NN
9936	1163	29	,	,	,
9936	1163	30	and	and	CC
9936	1163	31	allow	allow	VB
9936	1163	32	it	-PRON-	PRP
9936	1163	33	to	to	TO
9936	1163	34	stand	stand	VB
9936	1163	35	on	on	IN
9936	1163	36	the	the	DT
9936	1163	37	leaves	leave	NNS
9936	1163	38	until	until	IN
9936	1163	39	the	the	DT
9936	1163	40	tea	tea	NN
9936	1163	41	is	be	VBZ
9936	1163	42	strong	strong	JJ
9936	1163	43	enough	enough	RB
9936	1163	44	to	to	TO
9936	1163	45	serve	serve	VB
9936	1163	46	.	.	.
9936	1164	1	Then	then	RB
9936	1164	2	either	either	DT
9936	1164	3	pour	pour	VB
9936	1164	4	the	the	DT
9936	1164	5	tea	tea	NN
9936	1164	6	off	off	IN
9936	1164	7	the	the	DT
9936	1164	8	leaves	leave	NNS
9936	1164	9	and	and	CC
9936	1164	10	keep	keep	VB
9936	1164	11	it	-PRON-	PRP
9936	1164	12	hot	hot	JJ
9936	1164	13	or	or	CC
9936	1164	14	serve	serve	VB
9936	1164	15	at	at	IN
9936	1164	16	once	once	RB
9936	1164	17	.	.	.
9936	1165	1	MILK	MILK	NNP
9936	1165	2	,	,	,
9936	1165	3	BUTTER	butter	NN
9936	1165	4	,	,	,
9936	1165	5	AND	and	CC
9936	1165	6	CHEESE	CHEESE	NNP
9936	1165	7	(	(	-LRB-
9936	1165	8	PART	PART	NNP
9936	1165	9	2	2	CD
9936	1165	10	)	)	-RRB-
9936	1165	11	EXAMINATION	examination	NN
9936	1165	12	QUESTIONS	question	NNS
9936	1165	13	(	(	-LRB-
9936	1165	14	1	1	CD
9936	1165	15	)	)	-RRB-
9936	1165	16	From	from	IN
9936	1165	17	what	what	WDT
9936	1165	18	part	part	NN
9936	1165	19	of	of	IN
9936	1165	20	milk	milk	NN
9936	1165	21	is	be	VBZ
9936	1165	22	butter	butter	NN
9936	1165	23	made	make	VBN
9936	1165	24	?	?	.
9936	1166	1	(	(	-LRB-
9936	1166	2	2	2	LS
9936	1166	3	)	)	-RRB-
9936	1166	4	What	what	WP
9936	1166	5	food	food	NN
9936	1166	6	substances	substance	NNS
9936	1166	7	does	do	VBZ
9936	1166	8	butter	butter	NN
9936	1166	9	contain	contain	NN
9936	1166	10	?	?	.
9936	1167	1	(	(	-LRB-
9936	1167	2	3	3	LS
9936	1167	3	)	)	-RRB-
9936	1167	4	Tell	tell	VB
9936	1167	5	how	how	WRB
9936	1167	6	to	to	TO
9936	1167	7	select	select	VB
9936	1167	8	good	good	JJ
9936	1167	9	butter	butter	NN
9936	1167	10	.	.	.
9936	1168	1	(	(	-LRB-
9936	1168	2	4	4	LS
9936	1168	3	)	)	-RRB-
9936	1168	4	After	after	IN
9936	1168	5	butter	butter	NN
9936	1168	6	is	be	VBZ
9936	1168	7	purchased	purchase	VBN
9936	1168	8	,	,	,
9936	1168	9	what	what	WDT
9936	1168	10	care	care	NN
9936	1168	11	should	should	MD
9936	1168	12	be	be	VB
9936	1168	13	given	give	VBN
9936	1168	14	to	to	IN
9936	1168	15	it	-PRON-	PRP
9936	1168	16	?	?	.
9936	1169	1	(	(	-LRB-
9936	1169	2	5	5	CD
9936	1169	3	)	)	-RRB-
9936	1169	4	(	(	-LRB-
9936	1169	5	_	_	NNP
9936	1169	6	a	a	DT
9936	1169	7	_	_	NNP
9936	1169	8	)	)	-RRB-
9936	1169	9	How	how	WRB
9936	1169	10	does	do	VBZ
9936	1169	11	cooking	cooking	NN
9936	1169	12	affect	affect	VB
9936	1169	13	butter	butter	NN
9936	1169	14	?	?	.
9936	1170	1	(	(	-LRB-
9936	1170	2	_	_	NNP
9936	1170	3	b	b	NNP
9936	1170	4	_	_	NNP
9936	1170	5	)	)	-RRB-
9936	1170	6	How	how	WRB
9936	1170	7	can	can	MD
9936	1170	8	economy	economy	NN
9936	1170	9	be	be	VB
9936	1170	10	exercised	exercise	VBN
9936	1170	11	in	in	IN
9936	1170	12	the	the	DT
9936	1170	13	use	use	NN
9936	1170	14	of	of	IN
9936	1170	15	butter	butter	NN
9936	1170	16	in	in	IN
9936	1170	17	cooking	cooking	NN
9936	1170	18	?	?	.
9936	1171	1	(	(	-LRB-
9936	1171	2	6	6	CD
9936	1171	3	)	)	-RRB-
9936	1171	4	How	how	WRB
9936	1171	5	may	may	MD
9936	1171	6	rancid	rancid	VB
9936	1171	7	butter	butter	NN
9936	1171	8	be	be	VB
9936	1171	9	made	make	VBN
9936	1171	10	fit	fit	JJ
9936	1171	11	for	for	IN
9936	1171	12	use	use	NN
9936	1171	13	in	in	IN
9936	1171	14	cooking	cooking	NN
9936	1171	15	?	?	.
9936	1172	1	(	(	-LRB-
9936	1172	2	7	7	LS
9936	1172	3	)	)	-RRB-
9936	1172	4	Explain	explain	VB
9936	1172	5	the	the	DT
9936	1172	6	advantages	advantage	NNS
9936	1172	7	of	of	IN
9936	1172	8	butter	butter	NN
9936	1172	9	substitutes	substitute	NNS
9936	1172	10	.	.	.
9936	1173	1	(	(	-LRB-
9936	1173	2	8)	8)	CD
9936	1173	3	Give	give	VB
9936	1173	4	the	the	DT
9936	1173	5	test	test	NN
9936	1173	6	for	for	IN
9936	1173	7	distinguishing	distinguish	VBG
9936	1173	8	oleomargarine	oleomargarine	NN
9936	1173	9	and	and	CC
9936	1173	10	renovated	renovate	VBD
9936	1173	11	butter	butter	NN
9936	1173	12	from	from	IN
9936	1173	13	butter	butter	NN
9936	1173	14	.	.	.
9936	1174	1	(	(	-LRB-
9936	1174	2	9	9	CD
9936	1174	3	)	)	-RRB-
9936	1174	4	Explain	explain	VB
9936	1174	5	briefly	briefly	RB
9936	1174	6	the	the	DT
9936	1174	7	way	way	NN
9936	1174	8	in	in	IN
9936	1174	9	which	which	WDT
9936	1174	10	cheese	cheese	NN
9936	1174	11	is	be	VBZ
9936	1174	12	produced	produce	VBN
9936	1174	13	.	.	.
9936	1175	1	(	(	-LRB-
9936	1175	2	10	10	CD
9936	1175	3	)	)	-RRB-
9936	1175	4	What	what	WP
9936	1175	5	food	food	NN
9936	1175	6	substances	substance	NNS
9936	1175	7	are	be	VBP
9936	1175	8	found	find	VBN
9936	1175	9	in	in	IN
9936	1175	10	cheese	cheese	NN
9936	1175	11	?	?	.
9936	1176	1	(	(	-LRB-
9936	1176	2	11	11	CD
9936	1176	3	)	)	-RRB-
9936	1176	4	Why	why	WRB
9936	1176	5	can	can	MD
9936	1176	6	cheese	cheese	VB
9936	1176	7	be	be	VB
9936	1176	8	used	use	VBN
9936	1176	9	to	to	TO
9936	1176	10	take	take	VB
9936	1176	11	the	the	DT
9936	1176	12	place	place	NN
9936	1176	13	of	of	IN
9936	1176	14	meat	meat	NN
9936	1176	15	?	?	.
9936	1177	1	(	(	-LRB-
9936	1177	2	12	12	CD
9936	1177	3	)	)	-RRB-
9936	1177	4	Tell	tell	VB
9936	1177	5	the	the	DT
9936	1177	6	advantages	advantage	NNS
9936	1177	7	that	that	WDT
9936	1177	8	cheese	cheese	NN
9936	1177	9	has	have	VBZ
9936	1177	10	over	over	IN
9936	1177	11	meat	meat	NN
9936	1177	12	.	.	.
9936	1178	1	(	(	-LRB-
9936	1178	2	13	13	CD
9936	1178	3	)	)	-RRB-
9936	1178	4	Explain	explain	VB
9936	1178	5	how	how	WRB
9936	1178	6	to	to	TO
9936	1178	7	make	make	VB
9936	1178	8	cottage	cottage	NN
9936	1178	9	cheese	cheese	NN
9936	1178	10	from	from	IN
9936	1178	11	sour	sour	JJ
9936	1178	12	milk	milk	NN
9936	1178	13	.	.	.
9936	1179	1	(	(	-LRB-
9936	1179	2	14	14	CD
9936	1179	3	)	)	-RRB-
9936	1179	4	Why	why	WRB
9936	1179	5	should	should	MD
9936	1179	6	cheese	cheese	NN
9936	1179	7	be	be	VB
9936	1179	8	mixed	mix	VBN
9936	1179	9	with	with	IN
9936	1179	10	other	other	JJ
9936	1179	11	foods	food	NNS
9936	1179	12	instead	instead	RB
9936	1179	13	of	of	IN
9936	1179	14	being	be	VBG
9936	1179	15	served	serve	VBN
9936	1179	16	alone	alone	RB
9936	1179	17	?	?	.
9936	1180	1	(	(	-LRB-
9936	1180	2	15	15	CD
9936	1180	3	)	)	-RRB-
9936	1180	4	Explain	explain	VB
9936	1180	5	the	the	DT
9936	1180	6	effect	effect	NN
9936	1180	7	of	of	IN
9936	1180	8	cooking	cook	VBG
9936	1180	9	on	on	IN
9936	1180	10	cheese	cheese	NN
9936	1180	11	.	.	.
9936	1181	1	REPORT	report	JJ
9936	1181	2	ON	on	IN
9936	1181	3	MENU	menu	NN
9936	1181	4	After	after	IN
9936	1181	5	trying	try	VBG
9936	1181	6	out	out	RP
9936	1181	7	the	the	DT
9936	1181	8	luncheon	luncheon	NN
9936	1181	9	menu	menu	NN
9936	1181	10	given	give	VBN
9936	1181	11	in	in	IN
9936	1181	12	the	the	DT
9936	1181	13	text	text	NN
9936	1181	14	,	,	,
9936	1181	15	send	send	VB
9936	1181	16	with	with	IN
9936	1181	17	your	-PRON-	PRP$
9936	1181	18	answers	answer	NNS
9936	1181	19	to	to	IN
9936	1181	20	the	the	DT
9936	1181	21	Examination	Examination	NNP
9936	1181	22	Questions	Questions	NNPS
9936	1181	23	a	a	DT
9936	1181	24	report	report	NN
9936	1181	25	of	of	IN
9936	1181	26	your	-PRON-	PRP$
9936	1181	27	success	success	NN
9936	1181	28	.	.	.
9936	1182	1	In	in	IN
9936	1182	2	making	make	VBG
9936	1182	3	out	out	RP
9936	1182	4	your	-PRON-	PRP$
9936	1182	5	report	report	NN
9936	1182	6	,	,	,
9936	1182	7	simply	simply	RB
9936	1182	8	write	write	VB
9936	1182	9	the	the	DT
9936	1182	10	name	name	NN
9936	1182	11	of	of	IN
9936	1182	12	the	the	DT
9936	1182	13	food	food	NN
9936	1182	14	and	and	CC
9936	1182	15	describe	describe	VB
9936	1182	16	its	-PRON-	PRP$
9936	1182	17	condition	condition	NN
9936	1182	18	by	by	IN
9936	1182	19	means	mean	NNS
9936	1182	20	of	of	IN
9936	1182	21	the	the	DT
9936	1182	22	terms	term	NNS
9936	1182	23	specified	specify	VBN
9936	1182	24	in	in	IN
9936	1182	25	the	the	DT
9936	1182	26	following	following	JJ
9936	1182	27	list	list	NN
9936	1182	28	:	:	:
9936	1182	29	Cream	cream	NN
9936	1182	30	-	-	HYPH
9936	1182	31	of	of	IN
9936	1182	32	-	-	HYPH
9936	1182	33	Corn	Corn	NNP
9936	1182	34	Soup	Soup	NNP
9936	1182	35	:	:	:
9936	1182	36	too	too	RB
9936	1182	37	thick	thick	JJ
9936	1182	38	?	?	.
9936	1183	1	too	too	RB
9936	1183	2	thin	thin	JJ
9936	1183	3	?	?	.
9936	1184	1	lumpy	lumpy	NNP
9936	1184	2	?	?	.
9936	1185	1	well	well	UH
9936	1185	2	seasoned	seasoned	JJ
9936	1185	3	?	?	.
9936	1186	1	milk	milk	NN
9936	1186	2	curdled	curdle	VBN
9936	1186	3	?	?	.
9936	1187	1	Cheese	Cheese	NNP
9936	1187	2	SoufflÃ	SoufflÃ	NNP
9936	1187	3	©	©	RB
9936	1187	4	:	:	:
9936	1187	5	light	light	NN
9936	1187	6	?	?	.
9936	1188	1	heavy	heavy	JJ
9936	1188	2	?	?	.
9936	1189	1	baked	bake	VBD
9936	1189	2	sufficiently	sufficiently	RB
9936	1189	3	?	?	.
9936	1190	1	shrunken	shrink	VBN
9936	1190	2	?	?	.
9936	1191	1	underdone	underdone	NNP
9936	1191	2	?	?	.
9936	1192	1	Hash	Hash	NNP
9936	1192	2	-	-	HYPH
9936	1192	3	Browned	Browned	NNP
9936	1192	4	Potatoes	Potatoes	NNPS
9936	1192	5	:	:	:
9936	1192	6	too	too	RB
9936	1192	7	brown	brown	JJ
9936	1192	8	?	?	.
9936	1193	1	not	not	RB
9936	1193	2	brown	brown	JJ
9936	1193	3	enough	enough	RB
9936	1193	4	?	?	.
9936	1194	1	well	well	UH
9936	1194	2	seasoned	seasoned	JJ
9936	1194	3	?	?	.
9936	1195	1	too	too	RB
9936	1195	2	much	much	JJ
9936	1195	3	fat	fat	NN
9936	1195	4	?	?	.
9936	1196	1	too	too	RB
9936	1196	2	little	little	JJ
9936	1196	3	fat	fat	JJ
9936	1196	4	?	?	.
9936	1197	1	Stewed	Stewed	NNP
9936	1197	2	Tomatoes	Tomatoes	NNP
9936	1197	3	:	:	:
9936	1197	4	sufficiently	sufficiently	RB
9936	1197	5	cooked	cook	VBN
9936	1197	6	?	?	.
9936	1198	1	well	well	UH
9936	1198	2	seasoned	seasoned	JJ
9936	1198	3	?	?	.
9936	1199	1	too	too	RB
9936	1199	2	sour	sour	JJ
9936	1199	3	?	?	.
9936	1200	1	Baked	Baked	NNP
9936	1200	2	Apples	Apples	NNPS
9936	1200	3	:	:	:
9936	1200	4	well	well	RB
9936	1200	5	done	do	VBN
9936	1200	6	?	?	.
9936	1201	1	not	not	RB
9936	1201	2	well	well	RB
9936	1201	3	done	do	VBN
9936	1201	4	?	?	.
9936	1202	1	too	too	RB
9936	1202	2	brown	brown	JJ
9936	1202	3	?	?	.
9936	1203	1	too	too	RB
9936	1203	2	dry	dry	JJ
9936	1203	3	?	?	.
9936	1204	1	too	too	RB
9936	1204	2	moist	moist	JJ
9936	1204	3	?	?	.
9936	1205	1	sufficient	sufficient	JJ
9936	1205	2	sugar	sugar	NN
9936	1205	3	?	?	.
9936	1206	1	Black	Black	NNP
9936	1206	2	Tea	Tea	NNP
9936	1206	3	:	:	:
9936	1206	4	too	too	RB
9936	1206	5	weak	weak	JJ
9936	1206	6	?	?	.
9936	1207	1	too	too	RB
9936	1207	2	strong	strong	JJ
9936	1207	3	?	?	.
9936	1208	1	hot	hot	JJ
9936	1208	2	?	?	.
9936	1209	1	taste	taste	NN
9936	1209	2	of	of	IN
9936	1209	3	tannin	tannin	NN
9936	1209	4	?	?	.
9936	1210	1	*	*	NFP
9936	1210	2	*	*	NFP
9936	1210	3	*	*	NFP
9936	1210	4	*	*	NFP
9936	1210	5	*	*	NFP
9936	1210	6	EGGS	egg	NNS
9936	1210	7	*	*	NFP
9936	1210	8	*	*	NFP
9936	1210	9	*	*	NFP
9936	1210	10	*	*	NFP
9936	1210	11	*	*	NFP
9936	1210	12	VALUE	value	NN
9936	1210	13	OF	of	IN
9936	1210	14	EGGS	EGGS	NNP
9936	1210	15	AS	as	IN
9936	1210	16	FOOD	food	NN
9936	1210	17	DESCRIPTION	description	NN
9936	1210	18	OF	of	IN
9936	1210	19	EGGS	EGGS	NNP
9936	1210	20	AND	and	CC
9936	1210	21	PLACE	place	VB
9936	1210	22	IN	in	IN
9936	1210	23	THE	the	DT
9936	1210	24	DIET	diet	NN
9936	1210	25	1	1	CD
9936	1210	26	.	.	.
9936	1211	1	Eggs	egg	NNS
9936	1211	2	are	be	VBP
9936	1211	3	of	of	IN
9936	1211	4	great	great	JJ
9936	1211	5	importance	importance	NN
9936	1211	6	in	in	IN
9936	1211	7	the	the	DT
9936	1211	8	diet	diet	NN
9936	1211	9	,	,	,
9936	1211	10	and	and	CC
9936	1211	11	to	to	TO
9936	1211	12	appreciate	appreciate	VB
9936	1211	13	this	this	DT
9936	1211	14	fact	fact	NN
9936	1211	15	fully	fully	RB
9936	1211	16	the	the	DT
9936	1211	17	true	true	JJ
9936	1211	18	nature	nature	NN
9936	1211	19	of	of	IN
9936	1211	20	this	this	DT
9936	1211	21	food	food	NN
9936	1211	22	must	must	MD
9936	1211	23	be	be	VB
9936	1211	24	understood	understand	VBN
9936	1211	25	.	.	.
9936	1212	1	For	for	IN
9936	1212	2	domestic	domestic	JJ
9936	1212	3	use	use	NN
9936	1212	4	,	,	,
9936	1212	5	the	the	DT
9936	1212	6	eggs	egg	NNS
9936	1212	7	of	of	IN
9936	1212	8	guinea	guinea	NN
9936	1212	9	hens	hen	NNS
9936	1212	10	,	,	,
9936	1212	11	turkeys	turkey	NNS
9936	1212	12	,	,	,
9936	1212	13	ducks	duck	NNS
9936	1212	14	,	,	,
9936	1212	15	and	and	CC
9936	1212	16	geese	geese	JJ
9936	1212	17	occasionally	occasionally	RB
9936	1212	18	find	find	VBP
9936	1212	19	favor	favor	NN
9936	1212	20	,	,	,
9936	1212	21	but	but	CC
9936	1212	22	as	as	IN
9936	1212	23	eggs	egg	NNS
9936	1212	24	laid	lay	VBN
9936	1212	25	by	by	IN
9936	1212	26	hens	hen	NNS
9936	1212	27	are	be	VBP
9936	1212	28	the	the	DT
9936	1212	29	kind	kind	NN
9936	1212	30	that	that	WDT
9936	1212	31	is	be	VBZ
9936	1212	32	commonly	commonly	RB
9936	1212	33	used	use	VBN
9936	1212	34	,	,	,
9936	1212	35	it	-PRON-	PRP
9936	1212	36	is	be	VBZ
9936	1212	37	to	to	IN
9936	1212	38	such	such	JJ
9936	1212	39	eggs	egg	NNS
9936	1212	40	that	that	IN
9936	1212	41	this	this	DT
9936	1212	42	Section	section	NN
9936	1212	43	is	be	VBZ
9936	1212	44	devoted	devoted	JJ
9936	1212	45	.	.	.
9936	1213	1	A	a	DT
9936	1213	2	hen	hen	NN
9936	1213	3	's	's	POS
9936	1213	4	egg	egg	NN
9936	1213	5	may	may	MD
9936	1213	6	really	really	RB
9936	1213	7	be	be	VB
9936	1213	8	considered	consider	VBN
9936	1213	9	as	as	IN
9936	1213	10	an	an	DT
9936	1213	11	undeveloped	undeveloped	JJ
9936	1213	12	chicken	chicken	NN
9936	1213	13	,	,	,
9936	1213	14	because	because	IN
9936	1213	15	it	-PRON-	PRP
9936	1213	16	contains	contain	VBZ
9936	1213	17	all	all	PDT
9936	1213	18	the	the	DT
9936	1213	19	elements	element	NNS
9936	1213	20	required	require	VBN
9936	1213	21	to	to	TO
9936	1213	22	build	build	VB
9936	1213	23	the	the	DT
9936	1213	24	body	body	NN
9936	1213	25	of	of	IN
9936	1213	26	the	the	DT
9936	1213	27	chick	chick	NNP
9936	1213	28	and	and	CC
9936	1213	29	provide	provide	VB
9936	1213	30	it	-PRON-	PRP
9936	1213	31	with	with	IN
9936	1213	32	the	the	DT
9936	1213	33	energy	energy	NN
9936	1213	34	it	-PRON-	PRP
9936	1213	35	needs	need	VBZ
9936	1213	36	to	to	TO
9936	1213	37	pick	pick	VB
9936	1213	38	its	-PRON-	PRP$
9936	1213	39	way	way	NN
9936	1213	40	into	into	IN
9936	1213	41	the	the	DT
9936	1213	42	world	world	NN
9936	1213	43	.	.	.
9936	1214	1	When	when	WRB
9936	1214	2	it	-PRON-	PRP
9936	1214	3	emerges	emerge	VBZ
9936	1214	4	from	from	IN
9936	1214	5	the	the	DT
9936	1214	6	shell	shell	NN
9936	1214	7	,	,	,
9936	1214	8	it	-PRON-	PRP
9936	1214	9	is	be	VBZ
9936	1214	10	fully	fully	RB
9936	1214	11	developed	develop	VBN
9936	1214	12	,	,	,
9936	1214	13	and	and	CC
9936	1214	14	in	in	IN
9936	1214	15	a	a	DT
9936	1214	16	short	short	JJ
9936	1214	17	time	time	NN
9936	1214	18	it	-PRON-	PRP
9936	1214	19	begins	begin	VBZ
9936	1214	20	an	an	DT
9936	1214	21	independent	independent	JJ
9936	1214	22	existence	existence	NN
9936	1214	23	,	,	,
9936	1214	24	seeking	seek	VBG
9936	1214	25	and	and	CC
9936	1214	26	finding	find	VBG
9936	1214	27	its	-PRON-	PRP$
9936	1214	28	own	own	JJ
9936	1214	29	food	food	NN
9936	1214	30	.	.	.
9936	1215	1	The	the	DT
9936	1215	2	fact	fact	NN
9936	1215	3	that	that	IN
9936	1215	4	eggs	egg	VBZ
9936	1215	5	store	store	NN
9936	1215	6	so	so	IN
9936	1215	7	much	much	JJ
9936	1215	8	nutritive	nutritive	JJ
9936	1215	9	material	material	NN
9936	1215	10	explains	explain	VBZ
9936	1215	11	to	to	IN
9936	1215	12	some	some	DT
9936	1215	13	extent	extent	NN
9936	1215	14	why	why	WRB
9936	1215	15	they	-PRON-	PRP
9936	1215	16	are	be	VBP
9936	1215	17	a	a	DT
9936	1215	18	valuable	valuable	JJ
9936	1215	19	source	source	NN
9936	1215	20	of	of	IN
9936	1215	21	food	food	NN
9936	1215	22	for	for	IN
9936	1215	23	man	man	NN
9936	1215	24	and	and	CC
9936	1215	25	why	why	WRB
9936	1215	26	they	-PRON-	PRP
9936	1215	27	are	be	VBP
9936	1215	28	used	use	VBN
9936	1215	29	so	so	RB
9936	1215	30	extensively	extensively	RB
9936	1215	31	.	.	.
9936	1216	1	However	however	RB
9936	1216	2	,	,	,
9936	1216	3	as	as	IN
9936	1216	4	in	in	IN
9936	1216	5	the	the	DT
9936	1216	6	case	case	NN
9936	1216	7	of	of	IN
9936	1216	8	milk	milk	NN
9936	1216	9	,	,	,
9936	1216	10	the	the	DT
9936	1216	11	elements	element	NNS
9936	1216	12	that	that	WDT
9936	1216	13	eggs	egg	NNS
9936	1216	14	contain	contain	NN
9936	1216	15	are	be	VBP
9936	1216	16	not	not	RB
9936	1216	17	in	in	IN
9936	1216	18	just	just	RB
9936	1216	19	the	the	DT
9936	1216	20	right	right	JJ
9936	1216	21	proportion	proportion	NN
9936	1216	22	for	for	IN
9936	1216	23	the	the	DT
9936	1216	24	sole	sole	JJ
9936	1216	25	nourishment	nourishment	NN
9936	1216	26	of	of	IN
9936	1216	27	a	a	DT
9936	1216	28	human	human	JJ
9936	1216	29	being	being	NN
9936	1216	30	,	,	,
9936	1216	31	so	so	IN
9936	1216	32	they	-PRON-	PRP
9936	1216	33	must	must	MD
9936	1216	34	generally	generally	RB
9936	1216	35	be	be	VB
9936	1216	36	used	use	VBN
9936	1216	37	in	in	IN
9936	1216	38	combination	combination	NN
9936	1216	39	with	with	IN
9936	1216	40	other	other	JJ
9936	1216	41	foods	food	NNS
9936	1216	42	.	.	.
9936	1217	1	2	2	LS
9936	1217	2	.	.	.
9936	1218	1	Most	Most	JJS
9936	1218	2	persons	person	NNS
9936	1218	3	are	be	VBP
9936	1218	4	familiar	familiar	JJ
9936	1218	5	with	with	IN
9936	1218	6	the	the	DT
9936	1218	7	appearance	appearance	NN
9936	1218	8	of	of	IN
9936	1218	9	eggs	egg	NNS
9936	1218	10	,	,	,
9936	1218	11	but	but	CC
9936	1218	12	in	in	IN
9936	1218	13	order	order	NN
9936	1218	14	that	that	IN
9936	1218	15	satisfactory	satisfactory	JJ
9936	1218	16	results	result	NNS
9936	1218	17	may	may	MD
9936	1218	18	be	be	VB
9936	1218	19	obtained	obtain	VBN
9936	1218	20	in	in	IN
9936	1218	21	their	-PRON-	PRP$
9936	1218	22	selection	selection	NN
9936	1218	23	,	,	,
9936	1218	24	care	care	NN
9936	1218	25	,	,	,
9936	1218	26	and	and	CC
9936	1218	27	cooking	cooking	NN
9936	1218	28	,	,	,
9936	1218	29	it	-PRON-	PRP
9936	1218	30	will	will	MD
9936	1218	31	be	be	VB
9936	1218	32	necessary	necessary	JJ
9936	1218	33	to	to	TO
9936	1218	34	look	look	VB
9936	1218	35	into	into	IN
9936	1218	36	the	the	DT
9936	1218	37	details	detail	NNS
9936	1218	38	of	of	IN
9936	1218	39	their	-PRON-	PRP$
9936	1218	40	composition	composition	NN
9936	1218	41	.	.	.
9936	1219	1	As	as	IN
9936	1219	2	is	be	VBZ
9936	1219	3	well	well	RB
9936	1219	4	known	known	JJ
9936	1219	5	,	,	,
9936	1219	6	an	an	DT
9936	1219	7	egg	egg	NN
9936	1219	8	consists	consist	VBZ
9936	1219	9	of	of	IN
9936	1219	10	a	a	DT
9936	1219	11	porous	porous	JJ
9936	1219	12	shell	shell	NN
9936	1219	13	lined	line	VBN
9936	1219	14	with	with	IN
9936	1219	15	a	a	DT
9936	1219	16	fine	fine	JJ
9936	1219	17	,	,	,
9936	1219	18	but	but	CC
9936	1219	19	tough	tough	JJ
9936	1219	20	,	,	,
9936	1219	21	membrane	membrane	NN
9936	1219	22	that	that	WDT
9936	1219	23	encloses	enclose	VBZ
9936	1219	24	the	the	DT
9936	1219	25	white	white	NNP
9936	1219	26	and	and	CC
9936	1219	27	the	the	DT
9936	1219	28	yolk	yolk	NN
9936	1219	29	and	and	CC
9936	1219	30	serves	serve	VBZ
9936	1219	31	to	to	TO
9936	1219	32	protect	protect	VB
9936	1219	33	them	-PRON-	PRP
9936	1219	34	.	.	.
9936	1220	1	The	the	DT
9936	1220	2	yolk	yolk	NN
9936	1220	3	is	be	VBZ
9936	1220	4	divided	divide	VBN
9936	1220	5	from	from	IN
9936	1220	6	the	the	DT
9936	1220	7	white	white	NN
9936	1220	8	by	by	IN
9936	1220	9	a	a	DT
9936	1220	10	delicate	delicate	JJ
9936	1220	11	membrane	membrane	NN
9936	1220	12	,	,	,
9936	1220	13	which	which	WDT
9936	1220	14	permits	permit	VBZ
9936	1220	15	it	-PRON-	PRP
9936	1220	16	to	to	TO
9936	1220	17	be	be	VB
9936	1220	18	separated	separate	VBN
9936	1220	19	from	from	IN
9936	1220	20	the	the	DT
9936	1220	21	white	white	NN
9936	1220	22	when	when	WRB
9936	1220	23	an	an	DT
9936	1220	24	egg	egg	NN
9936	1220	25	is	be	VBZ
9936	1220	26	carefully	carefully	RB
9936	1220	27	broken	break	VBN
9936	1220	28	.	.	.
9936	1221	1	This	this	DT
9936	1221	2	membrane	membrane	NN
9936	1221	3	extends	extend	VBZ
9936	1221	4	to	to	IN
9936	1221	5	each	each	DT
9936	1221	6	end	end	NN
9936	1221	7	of	of	IN
9936	1221	8	the	the	DT
9936	1221	9	shell	shell	NN
9936	1221	10	in	in	IN
9936	1221	11	the	the	DT
9936	1221	12	form	form	NN
9936	1221	13	of	of	IN
9936	1221	14	a	a	DT
9936	1221	15	small	small	JJ
9936	1221	16	cord	cord	NN
9936	1221	17	,	,	,
9936	1221	18	and	and	CC
9936	1221	19	it	-PRON-	PRP
9936	1221	20	is	be	VBZ
9936	1221	21	so	so	RB
9936	1221	22	fastened	fasten	VBN
9936	1221	23	to	to	IN
9936	1221	24	the	the	DT
9936	1221	25	shell	shell	NN
9936	1221	26	as	as	IN
9936	1221	27	to	to	TO
9936	1221	28	hold	hold	VB
9936	1221	29	the	the	DT
9936	1221	30	yolk	yolk	NN
9936	1221	31	evenly	evenly	RB
9936	1221	32	suspended	suspend	VBN
9936	1221	33	.	.	.
9936	1222	1	The	the	DT
9936	1222	2	porous	porous	JJ
9936	1222	3	nature	nature	NN
9936	1222	4	of	of	IN
9936	1222	5	an	an	DT
9936	1222	6	egg	egg	NN
9936	1222	7	shell	shell	NN
9936	1222	8	is	be	VBZ
9936	1222	9	required	require	VBN
9936	1222	10	to	to	TO
9936	1222	11	give	give	VB
9936	1222	12	air	air	NN
9936	1222	13	to	to	IN
9936	1222	14	the	the	DT
9936	1222	15	developing	develop	VBG
9936	1222	16	chick	chick	NN
9936	1222	17	,	,	,
9936	1222	18	but	but	CC
9936	1222	19	it	-PRON-	PRP
9936	1222	20	is	be	VBZ
9936	1222	21	this	this	DT
9936	1222	22	characteristic	characteristic	JJ
9936	1222	23	that	that	WDT
9936	1222	24	permits	permit	VBZ
9936	1222	25	eggs	egg	NNS
9936	1222	26	to	to	TO
9936	1222	27	spoil	spoil	VB
9936	1222	28	as	as	IN
9936	1222	29	they	-PRON-	PRP
9936	1222	30	grow	grow	VBP
9936	1222	31	old	old	JJ
9936	1222	32	and	and	CC
9936	1222	33	are	be	VBP
9936	1222	34	exposed	expose	VBN
9936	1222	35	to	to	IN
9936	1222	36	air	air	NN
9936	1222	37	,	,	,
9936	1222	38	for	for	IN
9936	1222	39	through	through	IN
9936	1222	40	these	these	DT
9936	1222	41	minute	minute	NN
9936	1222	42	pores	pore	NNS
9936	1222	43	,	,	,
9936	1222	44	or	or	CC
9936	1222	45	openings	opening	NNS
9936	1222	46	,	,	,
9936	1222	47	the	the	DT
9936	1222	48	water	water	NN
9936	1222	49	in	in	IN
9936	1222	50	the	the	DT
9936	1222	51	egg	egg	NN
9936	1222	52	evaporates	evaporate	NNS
9936	1222	53	and	and	CC
9936	1222	54	air	air	NN
9936	1222	55	and	and	CC
9936	1222	56	bacteria	bacteria	NNS
9936	1222	57	enter	enter	VBP
9936	1222	58	.	.	.
9936	1223	1	Of	of	RB
9936	1223	2	course	course	RB
9936	1223	3	,	,	,
9936	1223	4	as	as	IN
9936	1223	5	the	the	DT
9936	1223	6	water	water	NN
9936	1223	7	evaporates	evaporate	VBZ
9936	1223	8	and	and	CC
9936	1223	9	is	be	VBZ
9936	1223	10	replaced	replace	VBN
9936	1223	11	by	by	IN
9936	1223	12	air	air	NN
9936	1223	13	,	,	,
9936	1223	14	the	the	DT
9936	1223	15	egg	egg	NN
9936	1223	16	becomes	become	VBZ
9936	1223	17	lighter	light	JJR
9936	1223	18	.	.	.
9936	1224	1	Because	because	IN
9936	1224	2	of	of	IN
9936	1224	3	this	this	DT
9936	1224	4	fact	fact	NN
9936	1224	5	,	,	,
9936	1224	6	the	the	DT
9936	1224	7	freshness	freshness	NN
9936	1224	8	of	of	IN
9936	1224	9	eggs	egg	NNS
9936	1224	10	can	can	MD
9936	1224	11	be	be	VB
9936	1224	12	determined	determine	VBN
9936	1224	13	by	by	IN
9936	1224	14	placing	place	VBG
9936	1224	15	them	-PRON-	PRP
9936	1224	16	in	in	IN
9936	1224	17	water	water	NN
9936	1224	18	.	.	.
9936	1225	1	When	when	WRB
9936	1225	2	they	-PRON-	PRP
9936	1225	3	are	be	VBP
9936	1225	4	fresh	fresh	JJ
9936	1225	5	,	,	,
9936	1225	6	they	-PRON-	PRP
9936	1225	7	will	will	MD
9936	1225	8	sink	sink	VB
9936	1225	9	in	in	IN
9936	1225	10	cold	cold	JJ
9936	1225	11	water	water	NN
9936	1225	12	,	,	,
9936	1225	13	but	but	CC
9936	1225	14	as	as	IN
9936	1225	15	they	-PRON-	PRP
9936	1225	16	decompose	decompose	VBP
9936	1225	17	they	-PRON-	PRP
9936	1225	18	become	become	VBP
9936	1225	19	lighter	light	JJR
9936	1225	20	and	and	CC
9936	1225	21	will	will	MD
9936	1225	22	float	float	VB
9936	1225	23	.	.	.
9936	1226	1	Since	since	IN
9936	1226	2	it	-PRON-	PRP
9936	1226	3	is	be	VBZ
9936	1226	4	known	know	VBN
9936	1226	5	that	that	IN
9936	1226	6	the	the	DT
9936	1226	7	spoiling	spoiling	NN
9936	1226	8	of	of	IN
9936	1226	9	eggs	egg	NNS
9936	1226	10	is	be	VBZ
9936	1226	11	due	due	JJ
9936	1226	12	to	to	IN
9936	1226	13	the	the	DT
9936	1226	14	entrance	entrance	NN
9936	1226	15	of	of	IN
9936	1226	16	air	air	NN
9936	1226	17	through	through	IN
9936	1226	18	the	the	DT
9936	1226	19	porous	porous	JJ
9936	1226	20	shell	shell	NN
9936	1226	21	,	,	,
9936	1226	22	it	-PRON-	PRP
9936	1226	23	may	may	MD
9936	1226	24	be	be	VB
9936	1226	25	inferred	infer	VBN
9936	1226	26	that	that	IN
9936	1226	27	their	-PRON-	PRP$
9936	1226	28	decay	decay	NN
9936	1226	29	may	may	MD
9936	1226	30	be	be	VB
9936	1226	31	prevented	prevent	VBN
9936	1226	32	either	either	CC
9936	1226	33	by	by	IN
9936	1226	34	protecting	protect	VBG
9936	1226	35	the	the	DT
9936	1226	36	shell	shell	NN
9936	1226	37	so	so	IN
9936	1226	38	that	that	IN
9936	1226	39	air	air	NN
9936	1226	40	can	can	MD
9936	1226	41	not	not	RB
9936	1226	42	enter	enter	VB
9936	1226	43	or	or	CC
9936	1226	44	by	by	IN
9936	1226	45	keeping	keep	VBG
9936	1226	46	the	the	DT
9936	1226	47	eggs	egg	NNS
9936	1226	48	at	at	IN
9936	1226	49	so	so	RB
9936	1226	50	low	low	JJ
9936	1226	51	a	a	DT
9936	1226	52	temperature	temperature	NN
9936	1226	53	that	that	WDT
9936	1226	54	bacteria	bacteria	NNS
9936	1226	55	can	can	MD
9936	1226	56	not	not	RB
9936	1226	57	grow	grow	VB
9936	1226	58	.	.	.
9936	1227	1	Although	although	IN
9936	1227	2	stored	stored	JJ
9936	1227	3	eggs	egg	NNS
9936	1227	4	always	always	RB
9936	1227	5	deteriorate	deteriorate	VBP
9936	1227	6	more	more	RBR
9936	1227	7	or	or	CC
9936	1227	8	less	less	RBR
9936	1227	9	,	,	,
9936	1227	10	both	both	DT
9936	1227	11	of	of	IN
9936	1227	12	these	these	DT
9936	1227	13	methods	method	NNS
9936	1227	14	of	of	IN
9936	1227	15	preservation	preservation	NN
9936	1227	16	have	have	VBP
9936	1227	17	proved	prove	VBN
9936	1227	18	very	very	RB
9936	1227	19	satisfactory	satisfactory	JJ
9936	1227	20	,	,	,
9936	1227	21	the	the	DT
9936	1227	22	former	former	JJ
9936	1227	23	being	be	VBG
9936	1227	24	used	use	VBN
9936	1227	25	largely	largely	RB
9936	1227	26	in	in	IN
9936	1227	27	the	the	DT
9936	1227	28	home	home	NN
9936	1227	29	and	and	CC
9936	1227	30	the	the	DT
9936	1227	31	latter	latter	JJ
9936	1227	32	finding	find	VBG
9936	1227	33	its	-PRON-	PRP$
9936	1227	34	solution	solution	NN
9936	1227	35	in	in	IN
9936	1227	36	cold	cold	JJ
9936	1227	37	storage	storage	NN
9936	1227	38	.	.	.
9936	1228	1	A	a	DT
9936	1228	2	knowledge	knowledge	NN
9936	1228	3	of	of	IN
9936	1228	4	how	how	WRB
9936	1228	5	eggs	egg	NNS
9936	1228	6	can	can	MD
9936	1228	7	be	be	VB
9936	1228	8	preserved	preserve	VBN
9936	1228	9	,	,	,
9936	1228	10	however	however	RB
9936	1228	11	,	,	,
9936	1228	12	is	be	VBZ
9936	1228	13	of	of	IN
9936	1228	14	great	great	JJ
9936	1228	15	value	value	NN
9936	1228	16	,	,	,
9936	1228	17	for	for	IN
9936	1228	18	if	if	IN
9936	1228	19	there	there	EX
9936	1228	20	were	be	VBD
9936	1228	21	no	no	DT
9936	1228	22	means	means	NN
9936	1228	23	of	of	IN
9936	1228	24	preservation	preservation	NN
9936	1228	25	and	and	CC
9936	1228	26	eventual	eventual	JJ
9936	1228	27	marketing	marketing	NN
9936	1228	28	,	,	,
9936	1228	29	the	the	DT
9936	1228	30	price	price	NN
9936	1228	31	of	of	IN
9936	1228	32	eggs	egg	NNS
9936	1228	33	would	would	MD
9936	1228	34	at	at	IN
9936	1228	35	times	time	NNS
9936	1228	36	rise	rise	VB
9936	1228	37	to	to	IN
9936	1228	38	actual	actual	JJ
9936	1228	39	prohibitive	prohibitive	JJ
9936	1228	40	limits	limit	NNS
9936	1228	41	.	.	.
9936	1229	1	3	3	LS
9936	1229	2	.	.	.
9936	1230	1	That	that	DT
9936	1230	2	eggs	egg	NNS
9936	1230	3	as	as	IN
9936	1230	4	an	an	DT
9936	1230	5	article	article	NN
9936	1230	6	of	of	IN
9936	1230	7	food	food	NN
9936	1230	8	are	be	VBP
9936	1230	9	growing	grow	VBG
9936	1230	10	in	in	IN
9936	1230	11	importance	importance	NN
9936	1230	12	is	be	VBZ
9936	1230	13	indicated	indicate	VBN
9936	1230	14	by	by	IN
9936	1230	15	the	the	DT
9936	1230	16	fact	fact	NN
9936	1230	17	that	that	IN
9936	1230	18	their	-PRON-	PRP$
9936	1230	19	production	production	NN
9936	1230	20	has	have	VBZ
9936	1230	21	come	come	VBN
9936	1230	22	to	to	TO
9936	1230	23	be	be	VB
9936	1230	24	a	a	DT
9936	1230	25	large	large	JJ
9936	1230	26	and	and	CC
9936	1230	27	widely	widely	RB
9936	1230	28	distributed	distribute	VBN
9936	1230	29	industry	industry	NN
9936	1230	30	.	.	.
9936	1231	1	Owing	owe	VBG
9936	1231	2	to	to	IN
9936	1231	3	the	the	DT
9936	1231	4	private	private	JJ
9936	1231	5	consumption	consumption	NN
9936	1231	6	and	and	CC
9936	1231	7	sale	sale	NN
9936	1231	8	of	of	IN
9936	1231	9	eggs	egg	NNS
9936	1231	10	,	,	,
9936	1231	11	an	an	DT
9936	1231	12	accurate	accurate	JJ
9936	1231	13	statement	statement	NN
9936	1231	14	of	of	IN
9936	1231	15	the	the	DT
9936	1231	16	number	number	NN
9936	1231	17	of	of	IN
9936	1231	18	eggs	egg	NNS
9936	1231	19	produced	produce	VBN
9936	1231	20	is	be	VBZ
9936	1231	21	difficult	difficult	JJ
9936	1231	22	to	to	TO
9936	1231	23	give	give	VB
9936	1231	24	.	.	.
9936	1232	1	Still	still	RB
9936	1232	2	,	,	,
9936	1232	3	in	in	IN
9936	1232	4	a	a	DT
9936	1232	5	report	report	NN
9936	1232	6	,	,	,
9936	1232	7	the	the	DT
9936	1232	8	United	United	NNP
9936	1232	9	States	States	NNP
9936	1232	10	Bureau	Bureau	NNP
9936	1232	11	of	of	IN
9936	1232	12	Agriculture	Agriculture	NNP
9936	1232	13	estimated	estimate	VBD
9936	1232	14	the	the	DT
9936	1232	15	value	value	NN
9936	1232	16	of	of	IN
9936	1232	17	the	the	DT
9936	1232	18	yearly	yearly	JJ
9936	1232	19	egg	egg	NN
9936	1232	20	production	production	NN
9936	1232	21	at	at	IN
9936	1232	22	something	something	NN
9936	1232	23	more	more	JJR
9936	1232	24	than	than	IN
9936	1232	25	three	three	CD
9936	1232	26	million	million	CD
9936	1232	27	dollars	dollar	NNS
9936	1232	28	,	,	,
9936	1232	29	with	with	IN
9936	1232	30	an	an	DT
9936	1232	31	allowance	allowance	NN
9936	1232	32	of	of	IN
9936	1232	33	about	about	IN
9936	1232	34	210	210	CD
9936	1232	35	eggs	egg	NNS
9936	1232	36	,	,	,
9936	1232	37	or	or	CC
9936	1232	38	17	17	CD
9936	1232	39	-	-	SYM
9936	1232	40	1/2	1/2	CD
9936	1232	41	dozen	dozen	NN
9936	1232	42	,	,	,
9936	1232	43	per	per	IN
9936	1232	44	capita	capita	FW
9936	1232	45	each	each	DT
9936	1232	46	year	year	NN
9936	1232	47	,	,	,
9936	1232	48	or	or	CC
9936	1232	49	4	4	CD
9936	1232	50	eggs	egg	NNS
9936	1232	51	a	a	DT
9936	1232	52	week	week	NN
9936	1232	53	for	for	IN
9936	1232	54	each	each	DT
9936	1232	55	person	person	NN
9936	1232	56	.	.	.
9936	1233	1	These	these	DT
9936	1233	2	figures	figure	NNS
9936	1233	3	,	,	,
9936	1233	4	however	however	RB
9936	1233	5	,	,	,
9936	1233	6	are	be	VBP
9936	1233	7	only	only	RB
9936	1233	8	suggestive	suggestive	JJ
9936	1233	9	of	of	IN
9936	1233	10	the	the	DT
9936	1233	11	production	production	NN
9936	1233	12	,	,	,
9936	1233	13	use	use	NN
9936	1233	14	,	,	,
9936	1233	15	and	and	CC
9936	1233	16	value	value	NN
9936	1233	17	of	of	IN
9936	1233	18	eggs	egg	NNS
9936	1233	19	,	,	,
9936	1233	20	for	for	IN
9936	1233	21	as	as	IN
9936	1233	22	the	the	DT
9936	1233	23	population	population	NN
9936	1233	24	increases	increase	VBZ
9936	1233	25	so	so	RB
9936	1233	26	does	do	VBZ
9936	1233	27	the	the	DT
9936	1233	28	use	use	NN
9936	1233	29	of	of	IN
9936	1233	30	eggs	egg	NNS
9936	1233	31	.	.	.
9936	1234	1	In	in	IN
9936	1234	2	fact	fact	NN
9936	1234	3	,	,	,
9936	1234	4	they	-PRON-	PRP
9936	1234	5	are	be	VBP
9936	1234	6	proving	prove	VBG
9936	1234	7	to	to	TO
9936	1234	8	be	be	VB
9936	1234	9	almost	almost	RB
9936	1234	10	indispensable	indispensable	JJ
9936	1234	11	to	to	IN
9936	1234	12	the	the	DT
9936	1234	13	cook	cook	NN
9936	1234	14	,	,	,
9936	1234	15	the	the	DT
9936	1234	16	baker	baker	NNP
9936	1234	17	,	,	,
9936	1234	18	the	the	DT
9936	1234	19	manufacturers	manufacturer	NNS
9936	1234	20	of	of	IN
9936	1234	21	certain	certain	JJ
9936	1234	22	foods	food	NNS
9936	1234	23	,	,	,
9936	1234	24	and	and	CC
9936	1234	25	many	many	JJ
9936	1234	26	others	other	NNS
9936	1234	27	.	.	.
9936	1235	1	4	4	LS
9936	1235	2	.	.	.
9936	1236	1	With	with	IN
9936	1236	2	the	the	DT
9936	1236	3	increase	increase	NN
9936	1236	4	in	in	IN
9936	1236	5	the	the	DT
9936	1236	6	demand	demand	NN
9936	1236	7	for	for	IN
9936	1236	8	eggs	egg	NNS
9936	1236	9	has	have	VBZ
9936	1236	10	come	come	VBN
9936	1236	11	a	a	DT
9936	1236	12	corresponding	correspond	VBG
9936	1236	13	steady	steady	JJ
9936	1236	14	advance	advance	NN
9936	1236	15	in	in	IN
9936	1236	16	the	the	DT
9936	1236	17	money	money	NN
9936	1236	18	value	value	NN
9936	1236	19	of	of	IN
9936	1236	20	this	this	DT
9936	1236	21	product	product	NN
9936	1236	22	and	and	CC
9936	1236	23	,	,	,
9936	1236	24	consequently	consequently	RB
9936	1236	25	,	,	,
9936	1236	26	an	an	DT
9936	1236	27	increase	increase	NN
9936	1236	28	in	in	IN
9936	1236	29	its	-PRON-	PRP$
9936	1236	30	price	price	NN
9936	1236	31	.	.	.
9936	1237	1	The	the	DT
9936	1237	2	housewife	housewife	NN
9936	1237	3	who	who	WP
9936	1237	4	would	would	MD
9936	1237	5	practice	practice	VB
9936	1237	6	economy	economy	NN
9936	1237	7	in	in	IN
9936	1237	8	cookery	cookery	NN
9936	1237	9	can	can	MD
9936	1237	10	readily	readily	RB
9936	1237	11	see	see	VB
9936	1237	12	,	,	,
9936	1237	13	therefore	therefore	RB
9936	1237	14	,	,	,
9936	1237	15	that	that	IN
9936	1237	16	with	with	IN
9936	1237	17	reference	reference	NN
9936	1237	18	to	to	IN
9936	1237	19	the	the	DT
9936	1237	20	number	number	NN
9936	1237	21	of	of	IN
9936	1237	22	eggs	egg	NNS
9936	1237	23	required	require	VBN
9936	1237	24	and	and	CC
9936	1237	25	the	the	DT
9936	1237	26	ways	way	NNS
9936	1237	27	in	in	IN
9936	1237	28	which	which	WDT
9936	1237	29	they	-PRON-	PRP
9936	1237	30	are	be	VBP
9936	1237	31	used	use	VBN
9936	1237	32	,	,	,
9936	1237	33	she	-PRON-	PRP
9936	1237	34	must	must	MD
9936	1237	35	choose	choose	VB
9936	1237	36	carefully	carefully	RB
9936	1237	37	the	the	DT
9936	1237	38	recipes	recipe	NNS
9936	1237	39	and	and	CC
9936	1237	40	methods	method	NNS
9936	1237	41	she	-PRON-	PRP
9936	1237	42	employs	employ	VBZ
9936	1237	43	.	.	.
9936	1238	1	If	if	IN
9936	1238	2	the	the	DT
9936	1238	3	eggs	egg	NNS
9936	1238	4	are	be	VBP
9936	1238	5	always	always	RB
9936	1238	6	considered	consider	VBN
9936	1238	7	a	a	DT
9936	1238	8	part	part	NN
9936	1238	9	of	of	IN
9936	1238	10	a	a	DT
9936	1238	11	meal	meal	NN
9936	1238	12	,	,	,
9936	1238	13	their	-PRON-	PRP$
9936	1238	14	use	use	NN
9936	1238	15	is	be	VBZ
9936	1238	16	seldom	seldom	RB
9936	1238	17	an	an	DT
9936	1238	18	extravagance	extravagance	NN
9936	1238	19	,	,	,
9936	1238	20	even	even	RB
9936	1238	21	at	at	IN
9936	1238	22	such	such	JJ
9936	1238	23	high	high	JJ
9936	1238	24	prices	price	NNS
9936	1238	25	as	as	IN
9936	1238	26	they	-PRON-	PRP
9936	1238	27	sometimes	sometimes	RB
9936	1238	28	attain	attain	VBP
9936	1238	29	.	.	.
9936	1239	1	On	on	IN
9936	1239	2	the	the	DT
9936	1239	3	other	other	JJ
9936	1239	4	hand	hand	NN
9936	1239	5	,	,	,
9936	1239	6	if	if	IN
9936	1239	7	a	a	DT
9936	1239	8	dessert	dessert	NN
9936	1239	9	that	that	WDT
9936	1239	10	requires	require	VBZ
9936	1239	11	the	the	DT
9936	1239	12	use	use	NN
9936	1239	13	of	of	IN
9936	1239	14	many	many	JJ
9936	1239	15	eggs	egg	NNS
9936	1239	16	is	be	VBZ
9936	1239	17	added	add	VBN
9936	1239	18	to	to	IN
9936	1239	19	a	a	DT
9936	1239	20	meal	meal	NN
9936	1239	21	that	that	WDT
9936	1239	22	is	be	VBZ
9936	1239	23	itself	-PRON-	PRP
9936	1239	24	sufficient	sufficient	JJ
9936	1239	25	in	in	IN
9936	1239	26	food	food	NN
9936	1239	27	value	value	NN
9936	1239	28	,	,	,
9936	1239	29	it	-PRON-	PRP
9936	1239	30	is	be	VBZ
9936	1239	31	not	not	RB
9936	1239	32	unreasonable	unreasonable	JJ
9936	1239	33	to	to	TO
9936	1239	34	regard	regard	VB
9936	1239	35	such	such	JJ
9936	1239	36	use	use	NN
9936	1239	37	of	of	IN
9936	1239	38	eggs	egg	NNS
9936	1239	39	as	as	IN
9936	1239	40	an	an	DT
9936	1239	41	extravagance	extravagance	NN
9936	1239	42	.	.	.
9936	1240	1	A	a	DT
9936	1240	2	point	point	NN
9936	1240	3	that	that	WDT
9936	1240	4	should	should	MD
9936	1240	5	be	be	VB
9936	1240	6	taken	take	VBN
9936	1240	7	into	into	IN
9936	1240	8	consideration	consideration	NN
9936	1240	9	in	in	IN
9936	1240	10	the	the	DT
9936	1240	11	use	use	NN
9936	1240	12	of	of	IN
9936	1240	13	eggs	egg	NNS
9936	1240	14	in	in	IN
9936	1240	15	the	the	DT
9936	1240	16	diet	diet	NN
9936	1240	17	,	,	,
9936	1240	18	especially	especially	RB
9936	1240	19	when	when	WRB
9936	1240	20	their	-PRON-	PRP$
9936	1240	21	price	price	NN
9936	1240	22	seems	seem	VBZ
9936	1240	23	very	very	RB
9936	1240	24	high	high	JJ
9936	1240	25	,	,	,
9936	1240	26	is	be	VBZ
9936	1240	27	that	that	IN
9936	1240	28	there	there	EX
9936	1240	29	is	be	VBZ
9936	1240	30	no	no	DT
9936	1240	31	waste	waste	NN
9936	1240	32	matter	matter	NN
9936	1240	33	in	in	IN
9936	1240	34	them	-PRON-	PRP
9936	1240	35	,	,	,
9936	1240	36	unless	unless	IN
9936	1240	37	the	the	DT
9936	1240	38	shell	shell	NN
9936	1240	39	is	be	VBZ
9936	1240	40	regarded	regard	VBN
9936	1240	41	as	as	IN
9936	1240	42	waste	waste	NN
9936	1240	43	.	.	.
9936	1241	1	Therefore	therefore	RB
9936	1241	2	,	,	,
9936	1241	3	they	-PRON-	PRP
9936	1241	4	are	be	VBP
9936	1241	5	often	often	RB
9936	1241	6	more	more	RBR
9936	1241	7	economical	economical	JJ
9936	1241	8	than	than	IN
9936	1241	9	other	other	JJ
9936	1241	10	foods	food	NNS
9936	1241	11	that	that	WDT
9936	1241	12	can	can	MD
9936	1241	13	be	be	VB
9936	1241	14	bought	buy	VBN
9936	1241	15	for	for	IN
9936	1241	16	less	less	JJR
9936	1241	17	money	money	NN
9936	1241	18	.	.	.
9936	1242	1	It	-PRON-	PRP
9936	1242	2	must	must	MD
9936	1242	3	not	not	RB
9936	1242	4	be	be	VB
9936	1242	5	understood	understand	VBN
9936	1242	6	,	,	,
9936	1242	7	however	however	RB
9936	1242	8	,	,	,
9936	1242	9	that	that	IN
9936	1242	10	eggs	egg	NNS
9936	1242	11	are	be	VBP
9936	1242	12	used	use	VBN
9936	1242	13	only	only	RB
9936	1242	14	as	as	IN
9936	1242	15	an	an	DT
9936	1242	16	article	article	NN
9936	1242	17	of	of	IN
9936	1242	18	diet	diet	NN
9936	1242	19	.	.	.
9936	1243	1	They	-PRON-	PRP
9936	1243	2	are	be	VBP
9936	1243	3	also	also	RB
9936	1243	4	a	a	DT
9936	1243	5	very	very	RB
9936	1243	6	important	important	JJ
9936	1243	7	food	food	NN
9936	1243	8	ingredient	ingredient	NN
9936	1243	9	,	,	,
9936	1243	10	being	be	VBG
9936	1243	11	employed	employ	VBN
9936	1243	12	in	in	IN
9936	1243	13	the	the	DT
9936	1243	14	preparation	preparation	NN
9936	1243	15	of	of	IN
9936	1243	16	many	many	JJ
9936	1243	17	kinds	kind	NNS
9936	1243	18	of	of	IN
9936	1243	19	dishes	dish	NNS
9936	1243	20	.	.	.
9936	1244	1	For	for	IN
9936	1244	2	instance	instance	NN
9936	1244	3	,	,	,
9936	1244	4	they	-PRON-	PRP
9936	1244	5	are	be	VBP
9936	1244	6	often	often	RB
9936	1244	7	used	use	VBN
9936	1244	8	to	to	IN
9936	1244	9	thicken	thicken	NN
9936	1244	10	custards	custard	NNS
9936	1244	11	,	,	,
9936	1244	12	sauces	sauce	NNS
9936	1244	13	,	,	,
9936	1244	14	etc	etc	FW
9936	1244	15	.	.	.
9936	1245	1	;	;	:
9936	1245	2	to	to	TO
9936	1245	3	clarify	clarify	VB
9936	1245	4	soups	soup	NNS
9936	1245	5	and	and	CC
9936	1245	6	jellies	jelly	NNS
9936	1245	7	;	;	,
9936	1245	8	to	to	TO
9936	1245	9	lighten	lighten	VB
9936	1245	10	cakes	cake	NNS
9936	1245	11	,	,	,
9936	1245	12	puddings	pudding	NNS
9936	1245	13	,	,	,
9936	1245	14	hot	hot	JJ
9936	1245	15	breads	bread	NNS
9936	1245	16	,	,	,
9936	1245	17	and	and	CC
9936	1245	18	other	other	JJ
9936	1245	19	baked	baked	JJ
9936	1245	20	mixtures	mixture	NNS
9936	1245	21	;	;	:
9936	1245	22	to	to	TO
9936	1245	23	form	form	VB
9936	1245	24	the	the	DT
9936	1245	25	basis	basis	NN
9936	1245	26	for	for	IN
9936	1245	27	salad	salad	NN
9936	1245	28	dressings	dressing	NNS
9936	1245	29	;	;	:
9936	1245	30	and	and	CC
9936	1245	31	to	to	TO
9936	1245	32	combine	combine	VB
9936	1245	33	or	or	CC
9936	1245	34	hold	hold	VB
9936	1245	35	together	together	RB
9936	1245	36	many	many	JJ
9936	1245	37	varieties	variety	NNS
9936	1245	38	of	of	IN
9936	1245	39	food	food	NN
9936	1245	40	.	.	.
9936	1246	1	NUTRITIVE	nutritive	JJ
9936	1246	2	VALUE	value	NN
9936	1246	3	OF	of	IN
9936	1246	4	EGGS	EGGS	NNP
9936	1246	5	5	5	CD
9936	1246	6	.	.	.
9936	1247	1	Like	like	IN
9936	1247	2	milk	milk	NN
9936	1247	3	,	,	,
9936	1247	4	eggs	egg	NNS
9936	1247	5	are	be	VBP
9936	1247	6	often	often	RB
9936	1247	7	spoken	speak	VBN
9936	1247	8	of	of	IN
9936	1247	9	as	as	IN
9936	1247	10	a	a	DT
9936	1247	11	perfect	perfect	JJ
9936	1247	12	food	food	NN
9936	1247	13	.	.	.
9936	1248	1	Still	still	RB
9936	1248	2	,	,	,
9936	1248	3	as	as	IN
9936	1248	4	has	have	VBZ
9936	1248	5	been	be	VBN
9936	1248	6	pointed	point	VBN
9936	1248	7	out	out	RP
9936	1248	8	,	,	,
9936	1248	9	they	-PRON-	PRP
9936	1248	10	are	be	VBP
9936	1248	11	not	not	RB
9936	1248	12	a	a	DT
9936	1248	13	perfect	perfect	JJ
9936	1248	14	food	food	NN
9936	1248	15	for	for	IN
9936	1248	16	man	man	NN
9936	1248	17	,	,	,
9936	1248	18	but	but	CC
9936	1248	19	they	-PRON-	PRP
9936	1248	20	are	be	VBP
9936	1248	21	of	of	IN
9936	1248	22	especial	especial	JJ
9936	1248	23	nutritive	nutritive	JJ
9936	1248	24	value	value	NN
9936	1248	25	and	and	CC
9936	1248	26	should	should	MD
9936	1248	27	be	be	VB
9936	1248	28	used	use	VBN
9936	1248	29	freely	freely	RB
9936	1248	30	in	in	IN
9936	1248	31	the	the	DT
9936	1248	32	diet	diet	NN
9936	1248	33	just	just	RB
9936	1248	34	as	as	RB
9936	1248	35	long	long	RB
9936	1248	36	as	as	IN
9936	1248	37	their	-PRON-	PRP$
9936	1248	38	cost	cost	NN
9936	1248	39	neither	neither	CC
9936	1248	40	limits	limit	NNS
9936	1248	41	nor	nor	CC
9936	1248	42	prohibits	prohibit	VBZ
9936	1248	43	their	-PRON-	PRP$
9936	1248	44	use	use	NN
9936	1248	45	.	.	.
9936	1249	1	An	an	DT
9936	1249	2	idea	idea	NN
9936	1249	3	of	of	IN
9936	1249	4	how	how	WRB
9936	1249	5	they	-PRON-	PRP
9936	1249	6	compare	compare	VBP
9936	1249	7	with	with	IN
9936	1249	8	other	other	JJ
9936	1249	9	nutritious	nutritious	JJ
9936	1249	10	foods	food	NNS
9936	1249	11	can	can	MD
9936	1249	12	be	be	VB
9936	1249	13	obtained	obtain	VBN
9936	1249	14	from	from	IN
9936	1249	15	Fig	Fig	NNP
9936	1249	16	.	.	.
9936	1250	1	1	1	LS
9936	1250	2	,	,	,
9936	1250	3	which	which	WDT
9936	1250	4	shows	show	VBZ
9936	1250	5	that	that	IN
9936	1250	6	eight	eight	CD
9936	1250	7	eggs	egg	NNS
9936	1250	8	are	be	VBP
9936	1250	9	equal	equal	JJ
9936	1250	10	in	in	IN
9936	1250	11	food	food	NN
9936	1250	12	value	value	NN
9936	1250	13	to	to	IN
9936	1250	14	1	1	CD
9936	1250	15	quart	quart	NN
9936	1250	16	of	of	IN
9936	1250	17	milk	milk	NN
9936	1250	18	or	or	CC
9936	1250	19	1	1	CD
9936	1250	20	pound	pound	NN
9936	1250	21	and	and	CC
9936	1250	22	5	5	CD
9936	1250	23	ounces	ounce	NNS
9936	1250	24	of	of	IN
9936	1250	25	beefsteak	beefsteak	NN
9936	1250	26	.	.	.
9936	1251	1	A	a	DT
9936	1251	2	better	well	JJR
9936	1251	3	understanding	understanding	NN
9936	1251	4	of	of	IN
9936	1251	5	their	-PRON-	PRP$
9936	1251	6	food	food	NN
9936	1251	7	value	value	NN
9936	1251	8	,	,	,
9936	1251	9	however	however	RB
9936	1251	10	,	,	,
9936	1251	11	can	can	MD
9936	1251	12	be	be	VB
9936	1251	13	gained	gain	VBN
9936	1251	14	from	from	IN
9936	1251	15	a	a	DT
9936	1251	16	study	study	NN
9936	1251	17	of	of	IN
9936	1251	18	their	-PRON-	PRP$
9936	1251	19	composition	composition	NN
9936	1251	20	.	.	.
9936	1252	1	[	[	-LRB-
9936	1252	2	Illustration	illustration	NN
9936	1252	3	:	:	:
9936	1252	4	FIG	FIG	NNP
9936	1252	5	.	.	.
9936	1253	1	1	1	LS
9936	1253	2	]	]	-RRB-
9936	1253	3	6	6	CD
9936	1253	4	.	.	.
9936	1254	1	Since	since	IN
9936	1254	2	an	an	DT
9936	1254	3	egg	egg	NN
9936	1254	4	is	be	VBZ
9936	1254	5	an	an	DT
9936	1254	6	undeveloped	undeveloped	JJ
9936	1254	7	chick	chick	NN
9936	1254	8	that	that	WDT
9936	1254	9	requires	require	VBZ
9936	1254	10	only	only	RB
9936	1254	11	the	the	DT
9936	1254	12	addition	addition	NN
9936	1254	13	of	of	IN
9936	1254	14	warmth	warmth	NNP
9936	1254	15	to	to	TO
9936	1254	16	develop	develop	VB
9936	1254	17	it	-PRON-	PRP
9936	1254	18	into	into	IN
9936	1254	19	a	a	DT
9936	1254	20	living	living	NN
9936	1254	21	,	,	,
9936	1254	22	moving	move	VBG
9936	1254	23	creature	creature	NN
9936	1254	24	made	make	VBN
9936	1254	25	of	of	IN
9936	1254	26	muscles	muscle	NNS
9936	1254	27	,	,	,
9936	1254	28	bones	bone	NNS
9936	1254	29	,	,	,
9936	1254	30	and	and	CC
9936	1254	31	blood	blood	NN
9936	1254	32	,	,	,
9936	1254	33	it	-PRON-	PRP
9936	1254	34	is	be	VBZ
9936	1254	35	evident	evident	JJ
9936	1254	36	that	that	IN
9936	1254	37	this	this	DT
9936	1254	38	food	food	NN
9936	1254	39	contains	contain	VBZ
9936	1254	40	considerable	considerable	JJ
9936	1254	41	tissue	tissue	NN
9936	1254	42	-	-	HYPH
9936	1254	43	building	building	NN
9936	1254	44	and	and	CC
9936	1254	45	energy	energy	NN
9936	1254	46	-	-	HYPH
9936	1254	47	producing	produce	VBG
9936	1254	48	material	material	NN
9936	1254	49	.	.	.
9936	1255	1	The	the	DT
9936	1255	2	exact	exact	JJ
9936	1255	3	proportion	proportion	NN
9936	1255	4	of	of	IN
9936	1255	5	this	this	DT
9936	1255	6	material	material	NN
9936	1255	7	,	,	,
9936	1255	8	as	as	RB
9936	1255	9	well	well	RB
9936	1255	10	as	as	IN
9936	1255	11	the	the	DT
9936	1255	12	other	other	JJ
9936	1255	13	substances	substance	NNS
9936	1255	14	found	find	VBN
9936	1255	15	in	in	IN
9936	1255	16	eggs	egg	NNS
9936	1255	17	,	,	,
9936	1255	18	is	be	VBZ
9936	1255	19	given	give	VBN
9936	1255	20	in	in	IN
9936	1255	21	the	the	DT
9936	1255	22	food	food	NN
9936	1255	23	chart	chart	NN
9936	1255	24	shown	show	VBN
9936	1255	25	in	in	IN
9936	1255	26	_	_	NNP
9936	1255	27	Essentials	Essentials	NNPS
9936	1255	28	of	of	IN
9936	1255	29	Cookery	Cookery	NNP
9936	1255	30	_	_	NNP
9936	1255	31	,	,	,
9936	1255	32	Part	Part	NNP
9936	1255	33	1	1	CD
9936	1255	34	.	.	.
9936	1256	1	The	the	DT
9936	1256	2	chart	chart	NN
9936	1256	3	relating	relate	VBG
9936	1256	4	to	to	IN
9936	1256	5	the	the	DT
9936	1256	6	composition	composition	NN
9936	1256	7	of	of	IN
9936	1256	8	eggs	egg	NNS
9936	1256	9	points	point	VBZ
9936	1256	10	out	out	RP
9936	1256	11	that	that	IN
9936	1256	12	the	the	DT
9936	1256	13	edible	edible	JJ
9936	1256	14	portion	portion	NN
9936	1256	15	of	of	IN
9936	1256	16	the	the	DT
9936	1256	17	whole	whole	JJ
9936	1256	18	egg	egg	NN
9936	1256	19	consists	consist	VBZ
9936	1256	20	of	of	IN
9936	1256	21	73.7	73.7	CD
9936	1256	22	per	per	IN
9936	1256	23	cent	cent	NN
9936	1256	24	.	.	.
9936	1257	1	of	of	IN
9936	1257	2	water	water	NN
9936	1257	3	,	,	,
9936	1257	4	14.8	14.8	CD
9936	1257	5	per	per	IN
9936	1257	6	cent	cent	NN
9936	1257	7	.	.	.
9936	1258	1	of	of	IN
9936	1258	2	protein	protein	NN
9936	1258	3	,	,	,
9936	1258	4	10.5	10.5	CD
9936	1258	5	per	per	NN
9936	1258	6	cent	cent	NN
9936	1258	7	.	.	.
9936	1259	1	of	of	IN
9936	1259	2	fat	fat	NNP
9936	1259	3	,	,	,
9936	1259	4	and	and	CC
9936	1259	5	about	about	RB
9936	1259	6	1	1	CD
9936	1259	7	per	per	NN
9936	1259	8	cent	cent	NN
9936	1259	9	.	.	.
9936	1260	1	of	of	IN
9936	1260	2	ash	ash	NNP
9936	1260	3	,	,	,
9936	1260	4	or	or	CC
9936	1260	5	mineral	mineral	NN
9936	1260	6	matter	matter	NN
9936	1260	7	.	.	.
9936	1261	1	The	the	DT
9936	1261	2	protein	protein	NN
9936	1261	3	,	,	,
9936	1261	4	which	which	WDT
9936	1261	5	is	be	VBZ
9936	1261	6	chiefly	chiefly	RB
9936	1261	7	in	in	IN
9936	1261	8	the	the	DT
9936	1261	9	form	form	NN
9936	1261	10	of	of	IN
9936	1261	11	albumen	albuman	NNS
9936	1261	12	,	,	,
9936	1261	13	and	and	CC
9936	1261	14	the	the	DT
9936	1261	15	fat	fat	NN
9936	1261	16	are	be	VBP
9936	1261	17	the	the	DT
9936	1261	18	most	most	RBS
9936	1261	19	digestible	digestible	JJ
9936	1261	20	of	of	IN
9936	1261	21	these	these	DT
9936	1261	22	elements	element	NNS
9936	1261	23	,	,	,
9936	1261	24	while	while	IN
9936	1261	25	the	the	DT
9936	1261	26	mineral	mineral	NN
9936	1261	27	constituents	constituent	NNS
9936	1261	28	are	be	VBP
9936	1261	29	as	as	RB
9936	1261	30	valuable	valuable	JJ
9936	1261	31	for	for	IN
9936	1261	32	the	the	DT
9936	1261	33	growing	grow	VBG
9936	1261	34	child	child	NN
9936	1261	35	as	as	IN
9936	1261	36	for	for	IN
9936	1261	37	the	the	DT
9936	1261	38	chick	chick	NNP
9936	1261	39	.	.	.
9936	1262	1	When	when	WRB
9936	1262	2	the	the	DT
9936	1262	3	total	total	JJ
9936	1262	4	weight	weight	NN
9936	1262	5	of	of	IN
9936	1262	6	an	an	DT
9936	1262	7	egg	egg	NN
9936	1262	8	is	be	VBZ
9936	1262	9	taken	take	VBN
9936	1262	10	into	into	IN
9936	1262	11	consideration	consideration	NN
9936	1262	12	,	,	,
9936	1262	13	the	the	DT
9936	1262	14	shell	shell	NN
9936	1262	15	constitutes	constitute	VBZ
9936	1262	16	about	about	IN
9936	1262	17	11	11	CD
9936	1262	18	per	per	NN
9936	1262	19	cent	cent	NN
9936	1262	20	.	.	.
9936	1262	21	,	,	,
9936	1262	22	the	the	DT
9936	1262	23	yolk	yolk	NNP
9936	1262	24	32	32	CD
9936	1262	25	per	per	NN
9936	1262	26	cent	cent	NN
9936	1262	27	.	.	.
9936	1262	28	,	,	,
9936	1262	29	and	and	CC
9936	1262	30	the	the	DT
9936	1262	31	white	white	JJ
9936	1262	32	57	57	CD
9936	1262	33	per	per	IN
9936	1262	34	cent	cent	NN
9936	1262	35	.	.	.
9936	1263	1	The	the	DT
9936	1263	2	composition	composition	NN
9936	1263	3	of	of	IN
9936	1263	4	the	the	DT
9936	1263	5	yolk	yolk	NNP
9936	1263	6	and	and	CC
9936	1263	7	the	the	DT
9936	1263	8	white	white	NNP
9936	1263	9	differs	differ	NNS
9936	1263	10	somewhat	somewhat	RB
9936	1263	11	,	,	,
9936	1263	12	the	the	DT
9936	1263	13	yolk	yolk	NN
9936	1263	14	having	have	VBG
9936	1263	15	the	the	DT
9936	1263	16	greater	great	JJR
9936	1263	17	food	food	NN
9936	1263	18	value	value	NN
9936	1263	19	,	,	,
9936	1263	20	a	a	DT
9936	1263	21	fact	fact	NN
9936	1263	22	that	that	WDT
9936	1263	23	is	be	VBZ
9936	1263	24	also	also	RB
9936	1263	25	clearly	clearly	RB
9936	1263	26	indicated	indicate	VBN
9936	1263	27	in	in	IN
9936	1263	28	the	the	DT
9936	1263	29	chart	chart	NN
9936	1263	30	.	.	.
9936	1264	1	The	the	DT
9936	1264	2	white	white	NN
9936	1264	3	contains	contain	VBZ
9936	1264	4	a	a	DT
9936	1264	5	larger	large	JJR
9936	1264	6	proportion	proportion	NN
9936	1264	7	of	of	IN
9936	1264	8	water	water	NN
9936	1264	9	than	than	IN
9936	1264	10	the	the	DT
9936	1264	11	yolk	yolk	NN
9936	1264	12	,	,	,
9936	1264	13	but	but	CC
9936	1264	14	the	the	DT
9936	1264	15	yolk	yolk	NN
9936	1264	16	contains	contain	VBZ
9936	1264	17	the	the	DT
9936	1264	18	most	most	JJS
9936	1264	19	of	of	IN
9936	1264	20	the	the	DT
9936	1264	21	fat	fat	NN
9936	1264	22	and	and	CC
9936	1264	23	more	more	JJR
9936	1264	24	protein	protein	NN
9936	1264	25	and	and	CC
9936	1264	26	mineral	mineral	NN
9936	1264	27	matter	matter	NN
9936	1264	28	,	,	,
9936	1264	29	or	or	CC
9936	1264	30	ash	ash	NN
9936	1264	31	,	,	,
9936	1264	32	than	than	IN
9936	1264	33	the	the	DT
9936	1264	34	white	white	NNP
9936	1264	35	.	.	.
9936	1265	1	In	in	IN
9936	1265	2	addition	addition	NN
9936	1265	3	,	,	,
9936	1265	4	the	the	DT
9936	1265	5	chart	chart	NN
9936	1265	6	shows	show	VBZ
9936	1265	7	that	that	IN
9936	1265	8	the	the	DT
9936	1265	9	number	number	NN
9936	1265	10	of	of	IN
9936	1265	11	calories	calorie	NNS
9936	1265	12	to	to	IN
9936	1265	13	the	the	DT
9936	1265	14	pound	pound	NN
9936	1265	15	of	of	IN
9936	1265	16	whole	whole	JJ
9936	1265	17	egg	egg	NN
9936	1265	18	is	be	VBZ
9936	1265	19	700	700	CD
9936	1265	20	,	,	,
9936	1265	21	of	of	IN
9936	1265	22	egg	egg	NNP
9936	1265	23	yolk	yolk	NNP
9936	1265	24	is	be	VBZ
9936	1265	25	1,608	1,608	CD
9936	1265	26	,	,	,
9936	1265	27	and	and	CC
9936	1265	28	of	of	IN
9936	1265	29	egg	egg	NN
9936	1265	30	white	white	NNP
9936	1265	31	is	be	VBZ
9936	1265	32	265	265	CD
9936	1265	33	.	.	.
9936	1266	1	7	7	LS
9936	1266	2	.	.	.
9936	1267	1	PROTEIN	PROTEIN	NNS
9936	1267	2	IN	in	IN
9936	1267	3	EGGS.--The	eggs.--the	JJ
9936	1267	4	nature	nature	NN
9936	1267	5	of	of	IN
9936	1267	6	the	the	DT
9936	1267	7	food	food	NN
9936	1267	8	substances	substance	NNS
9936	1267	9	in	in	IN
9936	1267	10	eggs	egg	NNS
9936	1267	11	is	be	VBZ
9936	1267	12	of	of	IN
9936	1267	13	nearly	nearly	RB
9936	1267	14	as	as	RB
9936	1267	15	great	great	JJ
9936	1267	16	importance	importance	NN
9936	1267	17	as	as	IN
9936	1267	18	their	-PRON-	PRP$
9936	1267	19	amount	amount	NN
9936	1267	20	,	,	,
9936	1267	21	for	for	IN
9936	1267	22	they	-PRON-	PRP
9936	1267	23	not	not	RB
9936	1267	24	only	only	RB
9936	1267	25	determine	determine	VBP
9936	1267	26	the	the	DT
9936	1267	27	value	value	NN
9936	1267	28	of	of	IN
9936	1267	29	this	this	DT
9936	1267	30	food	food	NN
9936	1267	31	in	in	IN
9936	1267	32	the	the	DT
9936	1267	33	body	body	NN
9936	1267	34	,	,	,
9936	1267	35	but	but	CC
9936	1267	36	influence	influence	VB
9936	1267	37	its	-PRON-	PRP$
9936	1267	38	cooking	cooking	NN
9936	1267	39	.	.	.
9936	1268	1	That	that	DT
9936	1268	2	protein	protein	NN
9936	1268	3	is	be	VBZ
9936	1268	4	present	present	JJ
9936	1268	5	in	in	IN
9936	1268	6	both	both	DT
9936	1268	7	the	the	DT
9936	1268	8	yolk	yolk	NNP
9936	1268	9	and	and	CC
9936	1268	10	the	the	DT
9936	1268	11	white	white	NNP
9936	1268	12	is	be	VBZ
9936	1268	13	apparent	apparent	JJ
9936	1268	14	from	from	IN
9936	1268	15	the	the	DT
9936	1268	16	fact	fact	NN
9936	1268	17	that	that	IN
9936	1268	18	they	-PRON-	PRP
9936	1268	19	coagulate	coagulate	VBP
9936	1268	20	when	when	WRB
9936	1268	21	heat	heat	NN
9936	1268	22	is	be	VBZ
9936	1268	23	applied	apply	VBN
9936	1268	24	.	.	.
9936	1269	1	Because	because	IN
9936	1269	2	eggs	egg	NNS
9936	1269	3	are	be	VBP
9936	1269	4	high	high	JJ
9936	1269	5	in	in	IN
9936	1269	6	protein	protein	NN
9936	1269	7	,	,	,
9936	1269	8	containing	contain	VBG
9936	1269	9	14.8	14.8	CD
9936	1269	10	per	per	IN
9936	1269	11	cent	cent	NN
9936	1269	12	.	.	.
9936	1270	1	of	of	IN
9936	1270	2	this	this	DT
9936	1270	3	substance	substance	NN
9936	1270	4	,	,	,
9936	1270	5	they	-PRON-	PRP
9936	1270	6	may	may	MD
9936	1270	7	be	be	VB
9936	1270	8	regarded	regard	VBN
9936	1270	9	as	as	IN
9936	1270	10	equivalent	equivalent	JJ
9936	1270	11	to	to	IN
9936	1270	12	a	a	DT
9936	1270	13	meat	meat	NN
9936	1270	14	dish	dish	NN
9936	1270	15	,	,	,
9936	1270	16	and	and	CC
9936	1270	17	it	-PRON-	PRP
9936	1270	18	is	be	VBZ
9936	1270	19	only	only	RB
9936	1270	20	when	when	WRB
9936	1270	21	they	-PRON-	PRP
9936	1270	22	are	be	VBP
9936	1270	23	extremely	extremely	RB
9936	1270	24	high	high	JJ
9936	1270	25	in	in	IN
9936	1270	26	price	price	NN
9936	1270	27	that	that	WDT
9936	1270	28	they	-PRON-	PRP
9936	1270	29	can	can	MD
9936	1270	30	not	not	RB
9936	1270	31	be	be	VB
9936	1270	32	frequently	frequently	RB
9936	1270	33	substituted	substitute	VBN
9936	1270	34	for	for	IN
9936	1270	35	meat	meat	NN
9936	1270	36	to	to	TO
9936	1270	37	advantage	advantage	VB
9936	1270	38	.	.	.
9936	1271	1	They	-PRON-	PRP
9936	1271	2	are	be	VBP
9936	1271	3	often	often	RB
9936	1271	4	used	use	VBN
9936	1271	5	to	to	TO
9936	1271	6	take	take	VB
9936	1271	7	the	the	DT
9936	1271	8	place	place	NN
9936	1271	9	of	of	IN
9936	1271	10	milk	milk	NN
9936	1271	11	,	,	,
9936	1271	12	too	too	RB
9936	1271	13	,	,	,
9936	1271	14	for	for	IN
9936	1271	15	eggs	egg	NNS
9936	1271	16	and	and	CC
9936	1271	17	milk	milk	NN
9936	1271	18	are	be	VBP
9936	1271	19	more	more	RBR
9936	1271	20	alike	alike	RB
9936	1271	21	in	in	IN
9936	1271	22	nutritive	nutritive	JJ
9936	1271	23	value	value	NN
9936	1271	24	than	than	IN
9936	1271	25	any	any	DT
9936	1271	26	other	other	JJ
9936	1271	27	two	two	CD
9936	1271	28	protein	protein	NN
9936	1271	29	foods	food	NNS
9936	1271	30	;	;	:
9936	1271	31	but	but	CC
9936	1271	32	,	,	,
9936	1271	33	of	of	IN
9936	1271	34	the	the	DT
9936	1271	35	two	two	CD
9936	1271	36	,	,	,
9936	1271	37	milk	milk	NN
9936	1271	38	yields	yield	NNS
9936	1271	39	the	the	DT
9936	1271	40	cheaper	cheap	JJR
9936	1271	41	form	form	NN
9936	1271	42	of	of	IN
9936	1271	43	protein	protein	NN
9936	1271	44	.	.	.
9936	1272	1	Like	like	IN
9936	1272	2	meat	meat	NN
9936	1272	3	and	and	CC
9936	1272	4	milk	milk	NN
9936	1272	5	,	,	,
9936	1272	6	eggs	egg	NNS
9936	1272	7	are	be	VBP
9936	1272	8	rich	rich	JJ
9936	1272	9	in	in	IN
9936	1272	10	all	all	PDT
9936	1272	11	those	those	DT
9936	1272	12	food	food	NN
9936	1272	13	materials	material	NNS
9936	1272	14	which	which	WDT
9936	1272	15	enter	enter	VBP
9936	1272	16	into	into	IN
9936	1272	17	the	the	DT
9936	1272	18	construction	construction	NN
9936	1272	19	of	of	IN
9936	1272	20	bone	bone	NN
9936	1272	21	,	,	,
9936	1272	22	muscle	muscle	NN
9936	1272	23	,	,	,
9936	1272	24	and	and	CC
9936	1272	25	blood	blood	NN
9936	1272	26	.	.	.
9936	1273	1	8	8	LS
9936	1273	2	.	.	.
9936	1274	1	FAT	FAT	NNP
9936	1274	2	IN	in	IN
9936	1274	3	EGGS.--A	eggs.--a	CD
9936	1274	4	study	study	NN
9936	1274	5	of	of	IN
9936	1274	6	the	the	DT
9936	1274	7	food	food	NN
9936	1274	8	chart	chart	NN
9936	1274	9	previously	previously	RB
9936	1274	10	mentioned	mention	VBN
9936	1274	11	will	will	MD
9936	1274	12	show	show	VB
9936	1274	13	that	that	IN
9936	1274	14	eggs	egg	NNS
9936	1274	15	contain	contain	VBP
9936	1274	16	proportionately	proportionately	RB
9936	1274	17	almost	almost	RB
9936	1274	18	as	as	RB
9936	1274	19	much	much	JJ
9936	1274	20	fat	fat	NN
9936	1274	21	as	as	IN
9936	1274	22	protein	protein	NN
9936	1274	23	and	and	CC
9936	1274	24	that	that	IN
9936	1274	25	nearly	nearly	RB
9936	1274	26	all	all	PDT
9936	1274	27	this	this	DT
9936	1274	28	fat	fat	NN
9936	1274	29	is	be	VBZ
9936	1274	30	found	find	VBN
9936	1274	31	in	in	IN
9936	1274	32	the	the	DT
9936	1274	33	yolk	yolk	NN
9936	1274	34	.	.	.
9936	1275	1	Since	since	IN
9936	1275	2	fat	fat	NN
9936	1275	3	produces	produce	VBZ
9936	1275	4	more	more	JJR
9936	1275	5	heat	heat	NN
9936	1275	6	or	or	CC
9936	1275	7	energy	energy	NN
9936	1275	8	,	,	,
9936	1275	9	weight	weight	NN
9936	1275	10	for	for	IN
9936	1275	11	weight	weight	NN
9936	1275	12	,	,	,
9936	1275	13	than	than	IN
9936	1275	14	any	any	DT
9936	1275	15	other	other	JJ
9936	1275	16	food	food	NN
9936	1275	17	substance	substance	NN
9936	1275	18	,	,	,
9936	1275	19	and	and	CC
9936	1275	20	since	since	IN
9936	1275	21	eggs	egg	NNS
9936	1275	22	contain	contain	VBP
9936	1275	23	neither	neither	CC
9936	1275	24	starch	starch	NN
9936	1275	25	nor	nor	CC
9936	1275	26	sugar	sugar	NN
9936	1275	27	,	,	,
9936	1275	28	it	-PRON-	PRP
9936	1275	29	is	be	VBZ
9936	1275	30	evident	evident	JJ
9936	1275	31	that	that	IN
9936	1275	32	the	the	DT
9936	1275	33	fat	fat	NN
9936	1275	34	of	of	IN
9936	1275	35	this	this	DT
9936	1275	36	food	food	NN
9936	1275	37	is	be	VBZ
9936	1275	38	the	the	DT
9936	1275	39	main	main	JJ
9936	1275	40	source	source	NN
9936	1275	41	of	of	IN
9936	1275	42	the	the	DT
9936	1275	43	energy	energy	NN
9936	1275	44	-	-	HYPH
9936	1275	45	producing	produce	VBG
9936	1275	46	material	material	NN
9936	1275	47	.	.	.
9936	1276	1	Fat	fat	JJ
9936	1276	2	in	in	IN
9936	1276	3	eggs	egg	NNS
9936	1276	4	occurs	occur	VBZ
9936	1276	5	in	in	IN
9936	1276	6	the	the	DT
9936	1276	7	form	form	NN
9936	1276	8	of	of	IN
9936	1276	9	an	an	DT
9936	1276	10	emulsion	emulsion	NN
9936	1276	11	,	,	,
9936	1276	12	or	or	CC
9936	1276	13	tiny	tiny	JJ
9936	1276	14	particles	particle	NNS
9936	1276	15	,	,	,
9936	1276	16	and	and	CC
9936	1276	17	,	,	,
9936	1276	18	like	like	IN
9936	1276	19	the	the	DT
9936	1276	20	fat	fat	NN
9936	1276	21	of	of	IN
9936	1276	22	milk	milk	NN
9936	1276	23	,	,	,
9936	1276	24	is	be	VBZ
9936	1276	25	very	very	RB
9936	1276	26	readily	readily	RB
9936	1276	27	digested	digested	JJ
9936	1276	28	.	.	.
9936	1277	1	It	-PRON-	PRP
9936	1277	2	is	be	VBZ
9936	1277	3	for	for	IN
9936	1277	4	this	this	DT
9936	1277	5	reason	reason	NN
9936	1277	6	that	that	IN
9936	1277	7	both	both	DT
9936	1277	8	of	of	IN
9936	1277	9	these	these	DT
9936	1277	10	foods	food	NNS
9936	1277	11	are	be	VBP
9936	1277	12	particularly	particularly	RB
9936	1277	13	well	well	RB
9936	1277	14	adapted	adapted	JJ
9936	1277	15	to	to	IN
9936	1277	16	the	the	DT
9936	1277	17	diet	diet	NN
9936	1277	18	of	of	IN
9936	1277	19	both	both	DT
9936	1277	20	children	child	NNS
9936	1277	21	and	and	CC
9936	1277	22	adults	adult	NNS
9936	1277	23	.	.	.
9936	1278	1	The	the	DT
9936	1278	2	presence	presence	NN
9936	1278	3	of	of	IN
9936	1278	4	quantities	quantity	NNS
9936	1278	5	of	of	IN
9936	1278	6	protein	protein	NN
9936	1278	7	and	and	CC
9936	1278	8	fat	fat	NN
9936	1278	9	and	and	CC
9936	1278	10	the	the	DT
9936	1278	11	absence	absence	NN
9936	1278	12	of	of	IN
9936	1278	13	carbohydrate	carbohydrate	NN
9936	1278	14	in	in	IN
9936	1278	15	eggs	egg	NNS
9936	1278	16	indicate	indicate	VBP
9936	1278	17	that	that	IN
9936	1278	18	the	the	DT
9936	1278	19	proper	proper	JJ
9936	1278	20	thing	thing	NN
9936	1278	21	to	to	TO
9936	1278	22	combine	combine	VB
9936	1278	23	with	with	IN
9936	1278	24	this	this	DT
9936	1278	25	food	food	NN
9936	1278	26	,	,	,
9936	1278	27	in	in	IN
9936	1278	28	order	order	NN
9936	1278	29	to	to	TO
9936	1278	30	have	have	VB
9936	1278	31	a	a	DT
9936	1278	32	well	well	RB
9936	1278	33	-	-	HYPH
9936	1278	34	balanced	balanced	JJ
9936	1278	35	meal	meal	NN
9936	1278	36	when	when	WRB
9936	1278	37	eggs	egg	NNS
9936	1278	38	are	be	VBP
9936	1278	39	eaten	eat	VBN
9936	1278	40	,	,	,
9936	1278	41	is	be	VBZ
9936	1278	42	carbohydrate	carbohydrate	NN
9936	1278	43	in	in	IN
9936	1278	44	some	some	DT
9936	1278	45	form	form	NN
9936	1278	46	.	.	.
9936	1279	1	9	9	CD
9936	1279	2	.	.	.
9936	1280	1	MINERALS	mineral	NNS
9936	1280	2	IN	in	IN
9936	1280	3	EGGS.--Eggs	eggs.--eggs	NN
9936	1280	4	are	be	VBP
9936	1280	5	especially	especially	RB
9936	1280	6	valuable	valuable	JJ
9936	1280	7	for	for	IN
9936	1280	8	the	the	DT
9936	1280	9	mineral	mineral	NN
9936	1280	10	salts	salt	NNS
9936	1280	11	they	-PRON-	PRP
9936	1280	12	contain	contain	VBP
9936	1280	13	,	,	,
9936	1280	14	chief	chief	NN
9936	1280	15	among	among	IN
9936	1280	16	which	which	WDT
9936	1280	17	are	be	VBP
9936	1280	18	lime	lime	NN
9936	1280	19	,	,	,
9936	1280	20	phosphorus	phosphorus	NN
9936	1280	21	,	,	,
9936	1280	22	sulphur	sulphur	NN
9936	1280	23	,	,	,
9936	1280	24	iron	iron	NN
9936	1280	25	,	,	,
9936	1280	26	potassium	potassium	NN
9936	1280	27	,	,	,
9936	1280	28	and	and	CC
9936	1280	29	sodium	sodium	NN
9936	1280	30	.	.	.
9936	1281	1	For	for	IN
9936	1281	2	this	this	DT
9936	1281	3	reason	reason	NN
9936	1281	4	,	,	,
9936	1281	5	the	the	DT
9936	1281	6	addition	addition	NN
9936	1281	7	of	of	IN
9936	1281	8	eggs	egg	NNS
9936	1281	9	to	to	IN
9936	1281	10	any	any	DT
9936	1281	11	kind	kind	NN
9936	1281	12	of	of	IN
9936	1281	13	diet	diet	NN
9936	1281	14	supplies	supply	VBZ
9936	1281	15	a	a	DT
9936	1281	16	large	large	JJ
9936	1281	17	amount	amount	NN
9936	1281	18	of	of	IN
9936	1281	19	the	the	DT
9936	1281	20	minerals	mineral	NNS
9936	1281	21	that	that	WDT
9936	1281	22	are	be	VBP
9936	1281	23	needed	need	VBN
9936	1281	24	for	for	IN
9936	1281	25	bone	bone	NN
9936	1281	26	,	,	,
9936	1281	27	blood	blood	NN
9936	1281	28	,	,	,
9936	1281	29	and	and	CC
9936	1281	30	tissue	tissue	NN
9936	1281	31	building	building	NN
9936	1281	32	.	.	.
9936	1282	1	A	a	DT
9936	1282	2	favorable	favorable	JJ
9936	1282	3	point	point	NN
9936	1282	4	concerning	concern	VBG
9936	1282	5	the	the	DT
9936	1282	6	minerals	mineral	NNS
9936	1282	7	found	find	VBN
9936	1282	8	in	in	IN
9936	1282	9	eggs	egg	NNS
9936	1282	10	is	be	VBZ
9936	1282	11	that	that	IN
9936	1282	12	they	-PRON-	PRP
9936	1282	13	are	be	VBP
9936	1282	14	not	not	RB
9936	1282	15	affected	affect	VBN
9936	1282	16	to	to	IN
9936	1282	17	any	any	DT
9936	1282	18	extent	extent	NN
9936	1282	19	by	by	IN
9936	1282	20	cooking	cooking	NN
9936	1282	21	.	.	.
9936	1283	1	Therefore	therefore	RB
9936	1283	2	,	,	,
9936	1283	3	in	in	IN
9936	1283	4	the	the	DT
9936	1283	5	preparation	preparation	NN
9936	1283	6	of	of	IN
9936	1283	7	any	any	DT
9936	1283	8	dish	dish	NN
9936	1283	9	,	,	,
9936	1283	10	if	if	IN
9936	1283	11	eggs	egg	NNS
9936	1283	12	are	be	VBP
9936	1283	13	added	add	VBN
9936	1283	14	to	to	IN
9936	1283	15	other	other	JJ
9936	1283	16	foods	food	NNS
9936	1283	17	,	,	,
9936	1283	18	that	that	DT
9936	1283	19	dish	dish	NN
9936	1283	20	will	will	MD
9936	1283	21	contain	contain	VB
9936	1283	22	an	an	DT
9936	1283	23	additional	additional	JJ
9936	1283	24	amount	amount	NN
9936	1283	25	of	of	IN
9936	1283	26	mineral	mineral	NN
9936	1283	27	salts	salt	NNS
9936	1283	28	,	,	,
9936	1283	29	plus	plus	CC
9936	1283	30	the	the	DT
9936	1283	31	nutritive	nutritive	JJ
9936	1283	32	value	value	NN
9936	1283	33	of	of	IN
9936	1283	34	the	the	DT
9936	1283	35	eggs	egg	NNS
9936	1283	36	.	.	.
9936	1284	1	10	10	CD
9936	1284	2	.	.	.
9936	1285	1	DIGESTIBILITY	DIGESTIBILITY	NNS
9936	1285	2	OF	of	IN
9936	1285	3	EGGS.--In	eggs.--in	DT
9936	1285	4	connection	connection	NN
9936	1285	5	with	with	IN
9936	1285	6	the	the	DT
9936	1285	7	discussion	discussion	NN
9936	1285	8	of	of	IN
9936	1285	9	the	the	DT
9936	1285	10	food	food	NN
9936	1285	11	substances	substance	NNS
9936	1285	12	of	of	IN
9936	1285	13	which	which	WDT
9936	1285	14	eggs	egg	NNS
9936	1285	15	are	be	VBP
9936	1285	16	composed	compose	VBN
9936	1285	17	,	,	,
9936	1285	18	it	-PRON-	PRP
9936	1285	19	will	will	MD
9936	1285	20	be	be	VB
9936	1285	21	well	well	JJ
9936	1285	22	to	to	TO
9936	1285	23	note	note	VB
9936	1285	24	how	how	WRB
9936	1285	25	these	these	DT
9936	1285	26	affect	affect	VBP
9936	1285	27	the	the	DT
9936	1285	28	digestibility	digestibility	NN
9936	1285	29	of	of	IN
9936	1285	30	this	this	DT
9936	1285	31	food	food	NN
9936	1285	32	.	.	.
9936	1286	1	But	but	CC
9936	1286	2	just	just	RB
9936	1286	3	what	what	WP
9936	1286	4	is	be	VBZ
9936	1286	5	meant	mean	VBN
9936	1286	6	by	by	IN
9936	1286	7	this	this	DT
9936	1286	8	characteristic	characteristic	NN
9936	1286	9	with	with	IN
9936	1286	10	reference	reference	NN
9936	1286	11	to	to	IN
9936	1286	12	eggs	egg	NNS
9936	1286	13	must	must	MD
9936	1286	14	first	first	RB
9936	1286	15	be	be	VB
9936	1286	16	understood	understand	VBN
9936	1286	17	.	.	.
9936	1287	1	In	in	IN
9936	1287	2	some	some	DT
9936	1287	3	foods	food	NNS
9936	1287	4	,	,	,
9936	1287	5	digestibility	digestibility	NN
9936	1287	6	may	may	MD
9936	1287	7	mean	mean	VB
9936	1287	8	the	the	DT
9936	1287	9	length	length	NN
9936	1287	10	of	of	IN
9936	1287	11	time	time	NN
9936	1287	12	required	require	VBN
9936	1287	13	for	for	IN
9936	1287	14	them	-PRON-	PRP
9936	1287	15	to	to	TO
9936	1287	16	digest	digest	VB
9936	1287	17	;	;	:
9936	1287	18	in	in	IN
9936	1287	19	others	other	NNS
9936	1287	20	,	,	,
9936	1287	21	the	the	DT
9936	1287	22	completeness	completeness	NN
9936	1287	23	of	of	IN
9936	1287	24	the	the	DT
9936	1287	25	digestion	digestion	NN
9936	1287	26	;	;	:
9936	1287	27	and	and	CC
9936	1287	28	in	in	IN
9936	1287	29	still	still	RB
9936	1287	30	others	other	NNS
9936	1287	31	,	,	,
9936	1287	32	the	the	DT
9936	1287	33	ease	ease	NN
9936	1287	34	and	and	CC
9936	1287	35	comfort	comfort	NN
9936	1287	36	with	with	IN
9936	1287	37	which	which	WDT
9936	1287	38	the	the	DT
9936	1287	39	process	process	NN
9936	1287	40	of	of	IN
9936	1287	41	digestion	digestion	NN
9936	1287	42	proceeds	proceed	NNS
9936	1287	43	.	.	.
9936	1288	1	In	in	IN
9936	1288	2	the	the	DT
9936	1288	3	case	case	NN
9936	1288	4	of	of	IN
9936	1288	5	eggs	egg	NNS
9936	1288	6	,	,	,
9936	1288	7	digestibility	digestibility	NN
9936	1288	8	refers	refer	VBZ
9936	1288	9	to	to	IN
9936	1288	10	the	the	DT
9936	1288	11	quantity	quantity	NN
9936	1288	12	of	of	IN
9936	1288	13	this	this	DT
9936	1288	14	food	food	NN
9936	1288	15	that	that	WDT
9936	1288	16	is	be	VBZ
9936	1288	17	absorbed	absorb	VBN
9936	1288	18	,	,	,
9936	1288	19	that	that	RB
9936	1288	20	is	is	RB
9936	1288	21	,	,	,
9936	1288	22	actually	actually	RB
9936	1288	23	dissolved	dissolve	VBN
9936	1288	24	and	and	CC
9936	1288	25	permitted	permit	VBD
9936	1288	26	to	to	TO
9936	1288	27	enter	enter	VB
9936	1288	28	the	the	DT
9936	1288	29	blood	blood	NN
9936	1288	30	stream	stream	NN
9936	1288	31	.	.	.
9936	1289	1	The	the	DT
9936	1289	2	nutritive	nutritive	JJ
9936	1289	3	value	value	NN
9936	1289	4	of	of	IN
9936	1289	5	eggs	egg	NNS
9936	1289	6	is	be	VBZ
9936	1289	7	not	not	RB
9936	1289	8	so	so	RB
9936	1289	9	high	high	JJ
9936	1289	10	as	as	IN
9936	1289	11	would	would	MD
9936	1289	12	naturally	naturally	RB
9936	1289	13	be	be	VB
9936	1289	14	supposed	suppose	VBN
9936	1289	15	,	,	,
9936	1289	16	for	for	IN
9936	1289	17	,	,	,
9936	1289	18	although	although	IN
9936	1289	19	the	the	DT
9936	1289	20	protein	protein	NN
9936	1289	21	,	,	,
9936	1289	22	fat	fat	NN
9936	1289	23	,	,	,
9936	1289	24	and	and	CC
9936	1289	25	mineral	mineral	NN
9936	1289	26	salts	salt	NNS
9936	1289	27	of	of	IN
9936	1289	28	an	an	DT
9936	1289	29	egg	egg	NN
9936	1289	30	make	make	VB
9936	1289	31	up	up	RP
9936	1289	32	about	about	RB
9936	1289	33	one	one	CD
9936	1289	34	-	-	HYPH
9936	1289	35	fourth	fourth	NN
9936	1289	36	of	of	IN
9936	1289	37	its	-PRON-	PRP$
9936	1289	38	contents	content	NNS
9936	1289	39	,	,	,
9936	1289	40	one	one	CD
9936	1289	41	egg	egg	NN
9936	1289	42	equals	equal	VBZ
9936	1289	43	in	in	IN
9936	1289	44	nutritive	nutritive	JJ
9936	1289	45	value	value	NN
9936	1289	46	only	only	RB
9936	1289	47	1/2	1/2	CD
9936	1289	48	cupful	cupful	NN
9936	1289	49	of	of	IN
9936	1289	50	milk	milk	NN
9936	1289	51	,	,	,
9936	1289	52	a	a	DT
9936	1289	53	small	small	JJ
9936	1289	54	potato	potato	NN
9936	1289	55	,	,	,
9936	1289	56	or	or	CC
9936	1289	57	a	a	DT
9936	1289	58	medium	medium	JJ
9936	1289	59	-	-	HYPH
9936	1289	60	sized	sized	JJ
9936	1289	61	apple	apple	NN
9936	1289	62	.	.	.
9936	1290	1	However	however	RB
9936	1290	2	,	,	,
9936	1290	3	when	when	WRB
9936	1290	4	the	the	DT
9936	1290	5	proportion	proportion	NN
9936	1290	6	of	of	IN
9936	1290	7	the	the	DT
9936	1290	8	nutritive	nutritive	JJ
9936	1290	9	material	material	NN
9936	1290	10	that	that	WDT
9936	1290	11	the	the	DT
9936	1290	12	body	body	NN
9936	1290	13	retains	retain	VBZ
9936	1290	14	from	from	IN
9936	1290	15	this	this	DT
9936	1290	16	food	food	NN
9936	1290	17	,	,	,
9936	1290	18	or	or	CC
9936	1290	19	its	-PRON-	PRP$
9936	1290	20	digestibility	digestibility	NN
9936	1290	21	,	,	,
9936	1290	22	is	be	VBZ
9936	1290	23	considered	consider	VBN
9936	1290	24	,	,	,
9936	1290	25	eggs	egg	NNS
9936	1290	26	rank	rank	VBP
9936	1290	27	extremely	extremely	RB
9936	1290	28	high	high	JJ
9936	1290	29	,	,	,
9936	1290	30	it	-PRON-	PRP
9936	1290	31	having	have	VBG
9936	1290	32	been	be	VBN
9936	1290	33	determined	determine	VBN
9936	1290	34	by	by	IN
9936	1290	35	experiments	experiment	NNS
9936	1290	36	that	that	IN
9936	1290	37	97	97	CD
9936	1290	38	per	per	NN
9936	1290	39	cent	cent	NN
9936	1290	40	.	.	.
9936	1291	1	of	of	IN
9936	1291	2	the	the	DT
9936	1291	3	protein	protein	NN
9936	1291	4	and	and	CC
9936	1291	5	95	95	CD
9936	1291	6	per	per	IN
9936	1291	7	cent	cent	NN
9936	1291	8	.	.	.
9936	1292	1	of	of	IN
9936	1292	2	the	the	DT
9936	1292	3	fat	fat	NN
9936	1292	4	are	be	VBP
9936	1292	5	assimilated	assimilate	VBN
9936	1292	6	.	.	.
9936	1293	1	A	a	DT
9936	1293	2	point	point	NN
9936	1293	3	worthy	worthy	JJ
9936	1293	4	of	of	IN
9936	1293	5	note	note	NN
9936	1293	6	in	in	IN
9936	1293	7	this	this	DT
9936	1293	8	connection	connection	NN
9936	1293	9	,	,	,
9936	1293	10	though	though	RB
9936	1293	11	,	,	,
9936	1293	12	is	be	VBZ
9936	1293	13	that	that	IN
9936	1293	14	eggs	egg	NNS
9936	1293	15	contain	contain	VBP
9936	1293	16	no	no	DT
9936	1293	17	cellulose	cellulose	NN
9936	1293	18	,	,	,
9936	1293	19	such	such	JJ
9936	1293	20	as	as	IN
9936	1293	21	that	that	DT
9936	1293	22	found	find	VBD
9936	1293	23	in	in	IN
9936	1293	24	grains	grain	NNS
9936	1293	25	,	,	,
9936	1293	26	vegetables	vegetable	NNS
9936	1293	27	,	,	,
9936	1293	28	and	and	CC
9936	1293	29	fruits	fruit	NNS
9936	1293	30	.	.	.
9936	1294	1	Therefore	therefore	RB
9936	1294	2	,	,	,
9936	1294	3	in	in	IN
9936	1294	4	order	order	NN
9936	1294	5	to	to	TO
9936	1294	6	add	add	VB
9936	1294	7	the	the	DT
9936	1294	8	much	much	RB
9936	1294	9	-	-	HYPH
9936	1294	10	needed	need	VBN
9936	1294	11	bulk	bulk	NN
9936	1294	12	to	to	IN
9936	1294	13	the	the	DT
9936	1294	14	diet	diet	NN
9936	1294	15	,	,	,
9936	1294	16	foods	food	NNS
9936	1294	17	that	that	WDT
9936	1294	18	do	do	VBP
9936	1294	19	contain	contain	VB
9936	1294	20	cellulose	cellulose	NN
9936	1294	21	should	should	MD
9936	1294	22	be	be	VB
9936	1294	23	served	serve	VBN
9936	1294	24	with	with	IN
9936	1294	25	eggs	egg	NNS
9936	1294	26	.	.	.
9936	1295	1	11	11	CD
9936	1295	2	.	.	.
9936	1296	1	Whether	whether	IN
9936	1296	2	or	or	CC
9936	1296	3	not	not	RB
9936	1296	4	the	the	DT
9936	1296	5	cooking	cooking	NN
9936	1296	6	of	of	IN
9936	1296	7	eggs	egg	NNS
9936	1296	8	has	have	VBZ
9936	1296	9	any	any	DT
9936	1296	10	effect	effect	NN
9936	1296	11	on	on	IN
9936	1296	12	their	-PRON-	PRP$
9936	1296	13	digestibility	digestibility	NN
9936	1296	14	is	be	VBZ
9936	1296	15	a	a	DT
9936	1296	16	matter	matter	NN
9936	1296	17	that	that	WDT
9936	1296	18	has	have	VBZ
9936	1296	19	also	also	RB
9936	1296	20	been	be	VBN
9936	1296	21	investigated	investigate	VBN
9936	1296	22	.	.	.
9936	1297	1	The	the	DT
9936	1297	2	results	result	NNS
9936	1297	3	of	of	IN
9936	1297	4	the	the	DT
9936	1297	5	experiments	experiment	NNS
9936	1297	6	made	make	VBN
9936	1297	7	indicate	indicate	VBP
9936	1297	8	that	that	IN
9936	1297	9	cooking	cooking	NN
9936	1297	10	makes	make	VBZ
9936	1297	11	some	some	DT
9936	1297	12	difference	difference	NN
9936	1297	13	with	with	IN
9936	1297	14	the	the	DT
9936	1297	15	rate	rate	NN
9936	1297	16	of	of	IN
9936	1297	17	digestion	digestion	NN
9936	1297	18	,	,	,
9936	1297	19	but	but	CC
9936	1297	20	very	very	RB
9936	1297	21	little	little	JJ
9936	1297	22	with	with	IN
9936	1297	23	its	-PRON-	PRP$
9936	1297	24	thoroughness	thoroughness	NN
9936	1297	25	.	.	.
9936	1298	1	So	so	RB
9936	1298	2	far	far	RB
9936	1298	3	as	as	IN
9936	1298	4	the	the	DT
9936	1298	5	rapidity	rapidity	NN
9936	1298	6	of	of	IN
9936	1298	7	digestion	digestion	NN
9936	1298	8	is	be	VBZ
9936	1298	9	concerned	concern	VBN
9936	1298	10	,	,	,
9936	1298	11	there	there	EX
9936	1298	12	is	be	VBZ
9936	1298	13	very	very	RB
9936	1298	14	little	little	JJ
9936	1298	15	difference	difference	NN
9936	1298	16	between	between	IN
9936	1298	17	raw	raw	JJ
9936	1298	18	eggs	egg	NNS
9936	1298	19	and	and	CC
9936	1298	20	slightly	slightly	RB
9936	1298	21	cooked	cooked	JJ
9936	1298	22	eggs	egg	NNS
9936	1298	23	;	;	:
9936	1298	24	but	but	CC
9936	1298	25	hard	hard	RB
9936	1298	26	-	-	HYPH
9936	1298	27	cooked	cook	VBN
9936	1298	28	eggs	egg	NNS
9936	1298	29	,	,	,
9936	1298	30	although	although	IN
9936	1298	31	they	-PRON-	PRP
9936	1298	32	may	may	MD
9936	1298	33	be	be	VB
9936	1298	34	digested	digest	VBN
9936	1298	35	as	as	RB
9936	1298	36	completely	completely	RB
9936	1298	37	as	as	IN
9936	1298	38	soft	soft	RB
9936	1298	39	-	-	HYPH
9936	1298	40	cooked	cook	VBN
9936	1298	41	ones	one	NNS
9936	1298	42	,	,	,
9936	1298	43	require	require	VBP
9936	1298	44	longer	long	JJR
9936	1298	45	time	time	NN
9936	1298	46	for	for	IN
9936	1298	47	the	the	DT
9936	1298	48	accomplishment	accomplishment	NN
9936	1298	49	of	of	IN
9936	1298	50	the	the	DT
9936	1298	51	process	process	NN
9936	1298	52	.	.	.
9936	1299	1	This	this	DT
9936	1299	2	is	be	VBZ
9936	1299	3	due	due	JJ
9936	1299	4	to	to	IN
9936	1299	5	the	the	DT
9936	1299	6	fact	fact	NN
9936	1299	7	that	that	IN
9936	1299	8	the	the	DT
9936	1299	9	whites	white	NNS
9936	1299	10	of	of	IN
9936	1299	11	hard	hard	RB
9936	1299	12	-	-	HYPH
9936	1299	13	cooked	cook	VBN
9936	1299	14	eggs	egg	NNS
9936	1299	15	are	be	VBP
9936	1299	16	so	so	RB
9936	1299	17	firm	firm	JJ
9936	1299	18	in	in	IN
9936	1299	19	texture	texture	NN
9936	1299	20	that	that	WDT
9936	1299	21	,	,	,
9936	1299	22	unless	unless	IN
9936	1299	23	they	-PRON-	PRP
9936	1299	24	are	be	VBP
9936	1299	25	finely	finely	RB
9936	1299	26	chopped	chop	VBN
9936	1299	27	or	or	CC
9936	1299	28	thoroughly	thoroughly	RB
9936	1299	29	masticated	masticate	VBN
9936	1299	30	,	,	,
9936	1299	31	the	the	DT
9936	1299	32	digestive	digestive	JJ
9936	1299	33	juices	juice	NNS
9936	1299	34	are	be	VBP
9936	1299	35	not	not	RB
9936	1299	36	able	able	JJ
9936	1299	37	to	to	TO
9936	1299	38	act	act	VB
9936	1299	39	on	on	IN
9936	1299	40	them	-PRON-	PRP
9936	1299	41	quickly	quickly	RB
9936	1299	42	.	.	.
9936	1300	1	As	as	IN
9936	1300	2	a	a	DT
9936	1300	3	result	result	NN
9936	1300	4	,	,	,
9936	1300	5	portions	portion	NNS
9936	1300	6	of	of	IN
9936	1300	7	them	-PRON-	PRP
9936	1300	8	may	may	MD
9936	1300	9	escape	escape	VB
9936	1300	10	digestion	digestion	NN
9936	1300	11	or	or	CC
9936	1300	12	remain	remain	VB
9936	1300	13	in	in	IN
9936	1300	14	the	the	DT
9936	1300	15	digestive	digestive	JJ
9936	1300	16	tract	tract	NN
9936	1300	17	for	for	IN
9936	1300	18	some	some	DT
9936	1300	19	time	time	NN
9936	1300	20	and	and	CC
9936	1300	21	decompose	decompose	NN
9936	1300	22	.	.	.
9936	1301	1	For	for	IN
9936	1301	2	this	this	DT
9936	1301	3	reason	reason	NN
9936	1301	4	,	,	,
9936	1301	5	hard	hard	RB
9936	1301	6	-	-	HYPH
9936	1301	7	cooked	cook	VBN
9936	1301	8	eggs	egg	NNS
9936	1301	9	are	be	VBP
9936	1301	10	usually	usually	RB
9936	1301	11	excluded	exclude	VBN
9936	1301	12	from	from	IN
9936	1301	13	the	the	DT
9936	1301	14	diet	diet	NN
9936	1301	15	of	of	IN
9936	1301	16	children	child	NNS
9936	1301	17	and	and	CC
9936	1301	18	invalids	invalid	NNS
9936	1301	19	,	,	,
9936	1301	20	and	and	CC
9936	1301	21	even	even	RB
9936	1301	22	healthy	healthy	JJ
9936	1301	23	adults	adult	NNS
9936	1301	24	should	should	MD
9936	1301	25	be	be	VB
9936	1301	26	careful	careful	JJ
9936	1301	27	to	to	TO
9936	1301	28	masticate	masticate	VB
9936	1301	29	them	-PRON-	PRP
9936	1301	30	thoroughly	thoroughly	RB
9936	1301	31	.	.	.
9936	1302	1	SELECTION	selection	NN
9936	1302	2	OF	of	IN
9936	1302	3	EGGS	EGGS	NNP
9936	1302	4	12	12	CD
9936	1302	5	.	.	.
9936	1303	1	On	on	IN
9936	1303	2	first	first	RB
9936	1303	3	thought	thought	NN
9936	1303	4	it	-PRON-	PRP
9936	1303	5	would	would	MD
9936	1303	6	seem	seem	VB
9936	1303	7	as	as	IN
9936	1303	8	if	if	IN
9936	1303	9	there	there	EX
9936	1303	10	is	be	VBZ
9936	1303	11	very	very	RB
9936	1303	12	little	little	JJ
9936	1303	13	to	to	TO
9936	1303	14	guide	guide	VB
9936	1303	15	the	the	DT
9936	1303	16	housewife	housewife	NN
9936	1303	17	in	in	IN
9936	1303	18	the	the	DT
9936	1303	19	selection	selection	NN
9936	1303	20	of	of	IN
9936	1303	21	eggs	egg	NNS
9936	1303	22	,	,	,
9936	1303	23	it	-PRON-	PRP
9936	1303	24	being	be	VBG
9936	1303	25	extremely	extremely	RB
9936	1303	26	difficult	difficult	JJ
9936	1303	27	to	to	TO
9936	1303	28	tell	tell	VB
9936	1303	29	from	from	IN
9936	1303	30	their	-PRON-	PRP$
9936	1303	31	external	external	JJ
9936	1303	32	appearance	appearance	NN
9936	1303	33	whether	whether	IN
9936	1303	34	or	or	CC
9936	1303	35	not	not	RB
9936	1303	36	they	-PRON-	PRP
9936	1303	37	are	be	VBP
9936	1303	38	fresh	fresh	JJ
9936	1303	39	or	or	CC
9936	1303	40	stale	stale	JJ
9936	1303	41	.	.	.
9936	1304	1	As	as	IN
9936	1304	2	a	a	DT
9936	1304	3	rule	rule	NN
9936	1304	4	,	,	,
9936	1304	5	she	-PRON-	PRP
9936	1304	6	must	must	MD
9936	1304	7	trust	trust	VB
9936	1304	8	largely	largely	RB
9936	1304	9	to	to	IN
9936	1304	10	the	the	DT
9936	1304	11	honesty	honesty	NN
9936	1304	12	of	of	IN
9936	1304	13	the	the	DT
9936	1304	14	person	person	NN
9936	1304	15	from	from	IN
9936	1304	16	whom	whom	WP
9936	1304	17	she	-PRON-	PRP
9936	1304	18	buys	buy	VBZ
9936	1304	19	eggs	egg	NNS
9936	1304	20	.	.	.
9936	1305	1	Still	still	RB
9936	1305	2	she	-PRON-	PRP
9936	1305	3	need	nee	MD
9936	1305	4	not	not	RB
9936	1305	5	depend	depend	VB
9936	1305	6	entirely	entirely	RB
9936	1305	7	on	on	IN
9936	1305	8	the	the	DT
9936	1305	9	dealer	dealer	NN
9936	1305	10	's	's	POS
9936	1305	11	word	word	NN
9936	1305	12	,	,	,
9936	1305	13	for	for	IN
9936	1305	14	,	,	,
9936	1305	15	at	at	IN
9936	1305	16	least	least	JJS
9936	1305	17	to	to	IN
9936	1305	18	a	a	DT
9936	1305	19	certain	certain	JJ
9936	1305	20	extent	extent	NN
9936	1305	21	,	,	,
9936	1305	22	there	there	EX
9936	1305	23	are	be	VBP
9936	1305	24	ways	way	NNS
9936	1305	25	in	in	IN
9936	1305	26	which	which	WDT
9936	1305	27	she	-PRON-	PRP
9936	1305	28	may	may	MD
9936	1305	29	judge	judge	VB
9936	1305	30	the	the	DT
9936	1305	31	quality	quality	NN
9936	1305	32	of	of	IN
9936	1305	33	eggs	egg	NNS
9936	1305	34	.	.	.
9936	1306	1	Because	because	IN
9936	1306	2	of	of	IN
9936	1306	3	the	the	DT
9936	1306	4	great	great	JJ
9936	1306	5	value	value	NN
9936	1306	6	of	of	IN
9936	1306	7	eggs	egg	NNS
9936	1306	8	as	as	IN
9936	1306	9	a	a	DT
9936	1306	10	food	food	NN
9936	1306	11	and	and	CC
9936	1306	12	for	for	IN
9936	1306	13	cooking	cooking	NN
9936	1306	14	purposes	purpose	NNS
9936	1306	15	,	,	,
9936	1306	16	it	-PRON-	PRP
9936	1306	17	is	be	VBZ
9936	1306	18	important	important	JJ
9936	1306	19	that	that	IN
9936	1306	20	the	the	DT
9936	1306	21	housewife	housewife	NN
9936	1306	22	make	make	VBP
9936	1306	23	use	use	NN
9936	1306	24	of	of	IN
9936	1306	25	all	all	DT
9936	1306	26	available	available	JJ
9936	1306	27	information	information	NN
9936	1306	28	on	on	IN
9936	1306	29	this	this	DT
9936	1306	30	matter	matter	NN
9936	1306	31	and	and	CC
9936	1306	32	,	,	,
9936	1306	33	in	in	IN
9936	1306	34	addition	addition	NN
9936	1306	35	,	,	,
9936	1306	36	become	become	VB
9936	1306	37	familiar	familiar	JJ
9936	1306	38	with	with	IN
9936	1306	39	the	the	DT
9936	1306	40	trade	trade	NN
9936	1306	41	practices	practice	NNS
9936	1306	42	in	in	IN
9936	1306	43	the	the	DT
9936	1306	44	egg	egg	NN
9936	1306	45	industry	industry	NN
9936	1306	46	.	.	.
9936	1307	1	13	13	CD
9936	1307	2	.	.	.
9936	1308	1	MARKETING	MARKETING	NNP
9936	1308	2	OF	of	IN
9936	1308	3	EGGS.--As	EGGS.--As	NNP
9936	1308	4	is	be	VBZ
9936	1308	5	generally	generally	RB
9936	1308	6	known	know	VBN
9936	1308	7	,	,	,
9936	1308	8	hens	hen	NNS
9936	1308	9	lay	lie	VBD
9936	1308	10	a	a	DT
9936	1308	11	large	large	JJ
9936	1308	12	number	number	NN
9936	1308	13	of	of	IN
9936	1308	14	eggs	egg	NNS
9936	1308	15	in	in	IN
9936	1308	16	the	the	DT
9936	1308	17	spring	spring	NN
9936	1308	18	of	of	IN
9936	1308	19	the	the	DT
9936	1308	20	year	year	NN
9936	1308	21	,	,	,
9936	1308	22	but	but	CC
9936	1308	23	they	-PRON-	PRP
9936	1308	24	do	do	VBP
9936	1308	25	not	not	RB
9936	1308	26	lay	lay	VB
9936	1308	27	readily	readily	RB
9936	1308	28	in	in	IN
9936	1308	29	the	the	DT
9936	1308	30	cold	cold	JJ
9936	1308	31	winter	winter	NN
9936	1308	32	months	month	NNS
9936	1308	33	;	;	:
9936	1308	34	and	and	CC
9936	1308	35	not	not	RB
9936	1308	36	alone	alone	RB
9936	1308	37	are	be	VBP
9936	1308	38	the	the	DT
9936	1308	39	greatest	great	JJS
9936	1308	40	quantities	quantity	NNS
9936	1308	41	of	of	IN
9936	1308	42	eggs	egg	NNS
9936	1308	43	produced	produce	VBN
9936	1308	44	in	in	IN
9936	1308	45	April	April	NNP
9936	1308	46	and	and	CC
9936	1308	47	May	May	NNP
9936	1308	48	,	,	,
9936	1308	49	but	but	CC
9936	1308	50	those	those	DT
9936	1308	51	laid	lay	VBN
9936	1308	52	at	at	IN
9936	1308	53	this	this	DT
9936	1308	54	time	time	NN
9936	1308	55	are	be	VBP
9936	1308	56	of	of	IN
9936	1308	57	the	the	DT
9936	1308	58	best	good	JJS
9936	1308	59	quality	quality	NN
9936	1308	60	.	.	.
9936	1309	1	Because	because	IN
9936	1309	2	of	of	IN
9936	1309	3	this	this	DT
9936	1309	4	condition	condition	NN
9936	1309	5	and	and	CC
9936	1309	6	in	in	IN
9936	1309	7	order	order	NN
9936	1309	8	that	that	IN
9936	1309	9	the	the	DT
9936	1309	10	demand	demand	NN
9936	1309	11	during	during	IN
9936	1309	12	the	the	DT
9936	1309	13	time	time	NN
9936	1309	14	of	of	IN
9936	1309	15	scarcity	scarcity	NN
9936	1309	16	may	may	MD
9936	1309	17	be	be	VB
9936	1309	18	supplied	supply	VBN
9936	1309	19	,	,	,
9936	1309	20	it	-PRON-	PRP
9936	1309	21	is	be	VBZ
9936	1309	22	necessary	necessary	JJ
9936	1309	23	that	that	IN
9936	1309	24	a	a	DT
9936	1309	25	considerable	considerable	JJ
9936	1309	26	number	number	NN
9936	1309	27	of	of	IN
9936	1309	28	eggs	egg	NNS
9936	1309	29	be	be	VB
9936	1309	30	preserved	preserve	VBN
9936	1309	31	when	when	WRB
9936	1309	32	they	-PRON-	PRP
9936	1309	33	are	be	VBP
9936	1309	34	comparatively	comparatively	RB
9936	1309	35	cheap	cheap	JJ
9936	1309	36	and	and	CC
9936	1309	37	abundant	abundant	JJ
9936	1309	38	.	.	.
9936	1310	1	Also	also	RB
9936	1310	2	,	,	,
9936	1310	3	in	in	IN
9936	1310	4	the	the	DT
9936	1310	5	preserving	preserving	NN
9936	1310	6	of	of	IN
9936	1310	7	eggs	egg	NNS
9936	1310	8	for	for	IN
9936	1310	9	future	future	JJ
9936	1310	10	use	use	NN
9936	1310	11	,	,	,
9936	1310	12	it	-PRON-	PRP
9936	1310	13	is	be	VBZ
9936	1310	14	of	of	IN
9936	1310	15	the	the	DT
9936	1310	16	greatest	great	JJS
9936	1310	17	importance	importance	NN
9936	1310	18	that	that	IN
9936	1310	19	they	-PRON-	PRP
9936	1310	20	be	be	VBP
9936	1310	21	kept	keep	VBN
9936	1310	22	in	in	IN
9936	1310	23	the	the	DT
9936	1310	24	best	good	JJS
9936	1310	25	possible	possible	JJ
9936	1310	26	condition	condition	NN
9936	1310	27	and	and	CC
9936	1310	28	manner	manner	NN
9936	1310	29	,	,	,
9936	1310	30	so	so	IN
9936	1310	31	that	that	IN
9936	1310	32	when	when	WRB
9936	1310	33	they	-PRON-	PRP
9936	1310	34	are	be	VBP
9936	1310	35	used	use	VBN
9936	1310	36	,	,	,
9936	1310	37	months	month	NNS
9936	1310	38	after	after	IN
9936	1310	39	they	-PRON-	PRP
9936	1310	40	are	be	VBP
9936	1310	41	laid	lay	VBN
9936	1310	42	,	,	,
9936	1310	43	they	-PRON-	PRP
9936	1310	44	may	may	MD
9936	1310	45	be	be	VB
9936	1310	46	as	as	RB
9936	1310	47	good	good	JJ
9936	1310	48	as	as	IN
9936	1310	49	it	-PRON-	PRP
9936	1310	50	is	be	VBZ
9936	1310	51	possible	possible	JJ
9936	1310	52	to	to	TO
9936	1310	53	have	have	VB
9936	1310	54	them	-PRON-	PRP
9936	1310	55	.	.	.
9936	1311	1	The	the	DT
9936	1311	2	advance	advance	NN
9936	1311	3	made	make	VBN
9936	1311	4	in	in	IN
9936	1311	5	storage	storage	NN
9936	1311	6	and	and	CC
9936	1311	7	transportation	transportation	NN
9936	1311	8	methods	method	NNS
9936	1311	9	in	in	IN
9936	1311	10	recent	recent	JJ
9936	1311	11	years	year	NNS
9936	1311	12	has	have	VBZ
9936	1311	13	done	do	VBN
9936	1311	14	much	much	RB
9936	1311	15	toward	toward	IN
9936	1311	16	making	make	VBG
9936	1311	17	the	the	DT
9936	1311	18	egg	egg	NN
9936	1311	19	supply	supply	NN
9936	1311	20	uniform	uniform	VB
9936	1311	21	all	all	PDT
9936	1311	22	the	the	DT
9936	1311	23	year	year	NN
9936	1311	24	around	around	RB
9936	1311	25	.	.	.
9936	1312	1	Not	not	RB
9936	1312	2	long	long	RB
9936	1312	3	ago	ago	RB
9936	1312	4	,	,	,
9936	1312	5	because	because	IN
9936	1312	6	of	of	IN
9936	1312	7	inadequate	inadequate	JJ
9936	1312	8	means	mean	NNS
9936	1312	9	of	of	IN
9936	1312	10	storage	storage	NN
9936	1312	11	and	and	CC
9936	1312	12	shipping	shipping	NN
9936	1312	13	,	,	,
9936	1312	14	eggs	egg	NNS
9936	1312	15	were	be	VBD
9936	1312	16	sold	sell	VBN
9936	1312	17	only	only	RB
9936	1312	18	a	a	DT
9936	1312	19	short	short	JJ
9936	1312	20	distance	distance	NN
9936	1312	21	from	from	IN
9936	1312	22	the	the	DT
9936	1312	23	place	place	NN
9936	1312	24	where	where	WRB
9936	1312	25	they	-PRON-	PRP
9936	1312	26	were	be	VBD
9936	1312	27	produced	produce	VBN
9936	1312	28	.	.	.
9936	1313	1	However	however	RB
9936	1313	2	,	,	,
9936	1313	3	with	with	IN
9936	1313	4	the	the	DT
9936	1313	5	coming	coming	NN
9936	1313	6	of	of	IN
9936	1313	7	cold	cold	JJ
9936	1313	8	storage	storage	NN
9936	1313	9	and	and	CC
9936	1313	10	improved	improved	JJ
9936	1313	11	methods	method	NNS
9936	1313	12	of	of	IN
9936	1313	13	shipping	shipping	NN
9936	1313	14	,	,	,
9936	1313	15	eggs	egg	NNS
9936	1313	16	have	have	VBP
9936	1313	17	been	be	VBN
9936	1313	18	changed	change	VBN
9936	1313	19	from	from	IN
9936	1313	20	a	a	DT
9936	1313	21	perishable	perishable	JJ
9936	1313	22	and	and	CC
9936	1313	23	more	more	JJR
9936	1313	24	or	or	CC
9936	1313	25	less	less	RBR
9936	1313	26	seasonable	seasonable	JJ
9936	1313	27	food	food	NN
9936	1313	28	to	to	IN
9936	1313	29	a	a	DT
9936	1313	30	staple	staple	JJ
9936	1313	31	one	one	CD
9936	1313	32	.	.	.
9936	1314	1	Now	now	RB
9936	1314	2	it	-PRON-	PRP
9936	1314	3	is	be	VBZ
9936	1314	4	possible	possible	JJ
9936	1314	5	to	to	TO
9936	1314	6	collect	collect	VB
9936	1314	7	them	-PRON-	PRP
9936	1314	8	in	in	IN
9936	1314	9	large	large	JJ
9936	1314	10	quantities	quantity	NNS
9936	1314	11	,	,	,
9936	1314	12	to	to	TO
9936	1314	13	keep	keep	VB
9936	1314	14	them	-PRON-	PRP
9936	1314	15	for	for	IN
9936	1314	16	a	a	DT
9936	1314	17	considerable	considerable	JJ
9936	1314	18	time	time	NN
9936	1314	19	before	before	IN
9936	1314	20	selling	sell	VBG
9936	1314	21	them	-PRON-	PRP
9936	1314	22	,	,	,
9936	1314	23	and	and	CC
9936	1314	24	to	to	TO
9936	1314	25	ship	ship	VB
9936	1314	26	them	-PRON-	PRP
9936	1314	27	long	long	JJ
9936	1314	28	distances	distance	NNS
9936	1314	29	.	.	.
9936	1315	1	To	to	TO
9936	1315	2	safeguard	safeguard	VB
9936	1315	3	the	the	DT
9936	1315	4	public	public	NN
9936	1315	5	,	,	,
9936	1315	6	though	though	RB
9936	1315	7	,	,	,
9936	1315	8	authorities	authority	NNS
9936	1315	9	have	have	VBP
9936	1315	10	set	set	VBN
9936	1315	11	a	a	DT
9936	1315	12	time	time	NN
9936	1315	13	limit	limit	NN
9936	1315	14	for	for	IN
9936	1315	15	the	the	DT
9936	1315	16	storage	storage	NN
9936	1315	17	of	of	IN
9936	1315	18	eggs	egg	NNS
9936	1315	19	,	,	,
9936	1315	20	the	the	DT
9936	1315	21	legal	legal	JJ
9936	1315	22	time	time	NN
9936	1315	23	they	-PRON-	PRP
9936	1315	24	may	may	MD
9936	1315	25	be	be	VB
9936	1315	26	kept	keep	VBN
9936	1315	27	being	be	VBG
9936	1315	28	8	8	CD
9936	1315	29	months	month	NNS
9936	1315	30	.	.	.
9936	1316	1	By	by	IN
9936	1316	2	this	this	DT
9936	1316	3	is	be	VBZ
9936	1316	4	meant	mean	VBN
9936	1316	5	that	that	IN
9936	1316	6	eggs	egg	NNS
9936	1316	7	placed	place	VBN
9936	1316	8	in	in	IN
9936	1316	9	the	the	DT
9936	1316	10	warehouse	warehouse	NN
9936	1316	11	in	in	IN
9936	1316	12	May	May	NNP
9936	1316	13	must	must	MD
9936	1316	14	be	be	VB
9936	1316	15	released	release	VBN
9936	1316	16	or	or	CC
9936	1316	17	sold	sell	VBN
9936	1316	18	in	in	IN
9936	1316	19	December	December	NNP
9936	1316	20	;	;	:
9936	1316	21	whereas	whereas	IN
9936	1316	22	,	,	,
9936	1316	23	those	those	DT
9936	1316	24	stored	store	VBN
9936	1316	25	in	in	IN
9936	1316	26	June	June	NNP
9936	1316	27	must	must	MD
9936	1316	28	be	be	VB
9936	1316	29	released	release	VBN
9936	1316	30	no	no	RB
9936	1316	31	later	later	RB
9936	1316	32	than	than	IN
9936	1316	33	January	January	NNP
9936	1316	34	.	.	.
9936	1317	1	14	14	CD
9936	1317	2	.	.	.
9936	1318	1	Eggs	egg	NNS
9936	1318	2	that	that	WDT
9936	1318	3	have	have	VBP
9936	1318	4	been	be	VBN
9936	1318	5	kept	keep	VBN
9936	1318	6	too	too	RB
9936	1318	7	long	long	RB
9936	1318	8	in	in	IN
9936	1318	9	storage	storage	NN
9936	1318	10	are	be	VBP
9936	1318	11	characterized	characterize	VBN
9936	1318	12	by	by	IN
9936	1318	13	a	a	DT
9936	1318	14	musty	musty	JJ
9936	1318	15	odor	odor	NN
9936	1318	16	and	and	CC
9936	1318	17	flavor	flavor	NN
9936	1318	18	,	,	,
9936	1318	19	the	the	DT
9936	1318	20	breaking	breaking	NN
9936	1318	21	of	of	IN
9936	1318	22	the	the	DT
9936	1318	23	yolk	yolk	NN
9936	1318	24	and	and	CC
9936	1318	25	its	-PRON-	PRP$
9936	1318	26	mixing	mixing	NN
9936	1318	27	with	with	IN
9936	1318	28	the	the	DT
9936	1318	29	white	white	NNP
9936	1318	30	,	,	,
9936	1318	31	and	and	CC
9936	1318	32	a	a	DT
9936	1318	33	watery	watery	JJ
9936	1318	34	condition	condition	NN
9936	1318	35	of	of	IN
9936	1318	36	the	the	DT
9936	1318	37	white	white	NNP
9936	1318	38	.	.	.
9936	1319	1	Such	such	JJ
9936	1319	2	eggs	egg	NNS
9936	1319	3	,	,	,
9936	1319	4	of	of	IN
9936	1319	5	course	course	NN
9936	1319	6	,	,	,
9936	1319	7	can	can	MD
9936	1319	8	not	not	RB
9936	1319	9	be	be	VB
9936	1319	10	sold	sell	VBN
9936	1319	11	legally	legally	RB
9936	1319	12	.	.	.
9936	1320	1	Those	those	DT
9936	1320	2	which	which	WDT
9936	1320	3	may	may	MD
9936	1320	4	be	be	VB
9936	1320	5	placed	place	VBN
9936	1320	6	on	on	IN
9936	1320	7	the	the	DT
9936	1320	8	market	market	NN
9936	1320	9	are	be	VBP
9936	1320	10	graded	grade	VBN
9936	1320	11	according	accord	VBG
9936	1320	12	to	to	IN
9936	1320	13	their	-PRON-	PRP$
9936	1320	14	freshness	freshness	NN
9936	1320	15	,	,	,
9936	1320	16	cleanliness	cleanliness	NN
9936	1320	17	,	,	,
9936	1320	18	size	size	NN
9936	1320	19	,	,	,
9936	1320	20	cracks	crack	NNS
9936	1320	21	,	,	,
9936	1320	22	and	and	CC
9936	1320	23	color	color	NN
9936	1320	24	.	.	.
9936	1321	1	With	with	IN
9936	1321	2	the	the	DT
9936	1321	3	exception	exception	NN
9936	1321	4	of	of	IN
9936	1321	5	their	-PRON-	PRP$
9936	1321	6	freshness	freshness	NN
9936	1321	7	,	,	,
9936	1321	8	these	these	DT
9936	1321	9	points	point	NNS
9936	1321	10	can	can	MD
9936	1321	11	be	be	VB
9936	1321	12	readily	readily	RB
9936	1321	13	told	tell	VBN
9936	1321	14	from	from	IN
9936	1321	15	the	the	DT
9936	1321	16	appearance	appearance	NN
9936	1321	17	of	of	IN
9936	1321	18	the	the	DT
9936	1321	19	eggs	egg	NNS
9936	1321	20	;	;	:
9936	1321	21	but	but	CC
9936	1321	22	,	,	,
9936	1321	23	in	in	IN
9936	1321	24	order	order	NN
9936	1321	25	to	to	TO
9936	1321	26	determine	determine	VB
9936	1321	27	whether	whether	IN
9936	1321	28	an	an	DT
9936	1321	29	egg	egg	NN
9936	1321	30	is	be	VBZ
9936	1321	31	fresh	fresh	JJ
9936	1321	32	or	or	CC
9936	1321	33	not	not	RB
9936	1321	34	,	,	,
9936	1321	35	it	-PRON-	PRP
9936	1321	36	is	be	VBZ
9936	1321	37	generally	generally	RB
9936	1321	38	put	put	VBN
9936	1321	39	through	through	IN
9936	1321	40	a	a	DT
9936	1321	41	process	process	NN
9936	1321	42	known	know	VBN
9936	1321	43	as	as	IN
9936	1321	44	_	_	NNP
9936	1321	45	candling	candle	VBG
9936	1321	46	_	_	NNP
9936	1321	47	,	,	,
9936	1321	48	by	by	IN
9936	1321	49	which	which	WDT
9936	1321	50	the	the	DT
9936	1321	51	interior	interior	JJ
9936	1321	52	condition	condition	NN
9936	1321	53	of	of	IN
9936	1321	54	the	the	DT
9936	1321	55	egg	egg	NN
9936	1321	56	can	can	MD
9936	1321	57	be	be	VB
9936	1321	58	ascertained	ascertain	VBN
9936	1321	59	.	.	.
9936	1322	1	In	in	IN
9936	1322	2	the	the	DT
9936	1322	3	grading	grading	NN
9936	1322	4	of	of	IN
9936	1322	5	eggs	egg	NNS
9936	1322	6	,	,	,
9936	1322	7	all	all	PDT
9936	1322	8	those	those	DT
9936	1322	9	of	of	IN
9936	1322	10	the	the	DT
9936	1322	11	best	good	JJS
9936	1322	12	size	size	NN
9936	1322	13	,	,	,
9936	1322	14	color	color	NN
9936	1322	15	,	,	,
9936	1322	16	and	and	CC
9936	1322	17	condition	condition	NN
9936	1322	18	are	be	VBP
9936	1322	19	sold	sell	VBN
9936	1322	20	under	under	IN
9936	1322	21	a	a	DT
9936	1322	22	particular	particular	JJ
9936	1322	23	trade	trade	NN
9936	1322	24	name	name	NN
9936	1322	25	and	and	CC
9936	1322	26	bring	bring	VB
9936	1322	27	a	a	DT
9936	1322	28	high	high	JJ
9936	1322	29	or	or	CC
9936	1322	30	a	a	DT
9936	1322	31	low	low	JJ
9936	1322	32	price	price	NN
9936	1322	33	,	,	,
9936	1322	34	according	accord	VBG
9936	1322	35	to	to	IN
9936	1322	36	the	the	DT
9936	1322	37	grading	grading	NN
9936	1322	38	.	.	.
9936	1323	1	Others	other	NNS
9936	1323	2	that	that	WDT
9936	1323	3	are	be	VBP
9936	1323	4	not	not	RB
9936	1323	5	so	so	RB
9936	1323	6	perfect	perfect	JJ
9936	1323	7	are	be	VBP
9936	1323	8	put	put	VBN
9936	1323	9	in	in	IN
9936	1323	10	another	another	DT
9936	1323	11	grade	grade	NN
9936	1323	12	and	and	CC
9936	1323	13	sell	sell	VB
9936	1323	14	for	for	IN
9936	1323	15	prices	price	NNS
9936	1323	16	that	that	WDT
9936	1323	17	vary	vary	VBP
9936	1323	18	according	accord	VBG
9936	1323	19	to	to	IN
9936	1323	20	the	the	DT
9936	1323	21	demand	demand	NN
9936	1323	22	.	.	.
9936	1324	1	Eggs	egg	NNS
9936	1324	2	,	,	,
9936	1324	3	of	of	IN
9936	1324	4	course	course	NN
9936	1324	5	,	,	,
9936	1324	6	differ	differ	VBP
9936	1324	7	in	in	IN
9936	1324	8	appearance	appearance	NN
9936	1324	9	and	and	CC
9936	1324	10	in	in	IN
9936	1324	11	many	many	JJ
9936	1324	12	cases	case	NNS
9936	1324	13	they	-PRON-	PRP
9936	1324	14	are	be	VBP
9936	1324	15	sorted	sort	VBN
9936	1324	16	in	in	IN
9936	1324	17	order	order	NN
9936	1324	18	to	to	TO
9936	1324	19	satisfy	satisfy	VB
9936	1324	20	the	the	DT
9936	1324	21	demand	demand	NN
9936	1324	22	.	.	.
9936	1325	1	For	for	IN
9936	1325	2	instance	instance	NN
9936	1325	3	,	,	,
9936	1325	4	in	in	IN
9936	1325	5	some	some	DT
9936	1325	6	localities	locality	NNS
9936	1325	7	,	,	,
9936	1325	8	eggs	egg	NNS
9936	1325	9	having	have	VBG
9936	1325	10	a	a	DT
9936	1325	11	brown	brown	JJ
9936	1325	12	shell	shell	NN
9936	1325	13	sell	sell	VB
9936	1325	14	for	for	IN
9936	1325	15	the	the	DT
9936	1325	16	highest	high	JJS
9936	1325	17	price	price	NN
9936	1325	18	,	,	,
9936	1325	19	while	while	IN
9936	1325	20	in	in	IN
9936	1325	21	other	other	JJ
9936	1325	22	places	place	NNS
9936	1325	23	,	,	,
9936	1325	24	eggs	egg	NNS
9936	1325	25	having	have	VBG
9936	1325	26	a	a	DT
9936	1325	27	white	white	JJ
9936	1325	28	shell	shell	NN
9936	1325	29	are	be	VBP
9936	1325	30	in	in	IN
9936	1325	31	the	the	DT
9936	1325	32	greatest	great	JJS
9936	1325	33	demand	demand	NN
9936	1325	34	and	and	CC
9936	1325	35	bring	bring	VB
9936	1325	36	the	the	DT
9936	1325	37	highest	high	JJS
9936	1325	38	price	price	NN
9936	1325	39	.	.	.
9936	1326	1	Unsorted	unsorted	JJ
9936	1326	2	eggs	egg	NNS
9936	1326	3	are	be	VBP
9936	1326	4	not	not	RB
9936	1326	5	held	hold	VBN
9936	1326	6	in	in	IN
9936	1326	7	much	much	JJ
9936	1326	8	favor	favor	NN
9936	1326	9	and	and	CC
9936	1326	10	do	do	VBP
9936	1326	11	not	not	RB
9936	1326	12	bring	bring	VB
9936	1326	13	so	so	RB
9936	1326	14	good	good	JJ
9936	1326	15	a	a	DT
9936	1326	16	price	price	NN
9936	1326	17	as	as	IN
9936	1326	18	those	those	DT
9936	1326	19	which	which	WDT
9936	1326	20	are	be	VBP
9936	1326	21	all	all	RB
9936	1326	22	one	one	CD
9936	1326	23	color	color	NN
9936	1326	24	.	.	.
9936	1327	1	Many	many	JJ
9936	1327	2	persons	person	NNS
9936	1327	3	have	have	VBP
9936	1327	4	an	an	DT
9936	1327	5	idea	idea	NN
9936	1327	6	that	that	IN
9936	1327	7	the	the	DT
9936	1327	8	color	color	NN
9936	1327	9	of	of	IN
9936	1327	10	the	the	DT
9936	1327	11	shell	shell	NN
9936	1327	12	of	of	IN
9936	1327	13	an	an	DT
9936	1327	14	egg	egg	NN
9936	1327	15	bears	bear	VBZ
9936	1327	16	some	some	DT
9936	1327	17	relation	relation	NN
9936	1327	18	to	to	IN
9936	1327	19	its	-PRON-	PRP$
9936	1327	20	nutritive	nutritive	JJ
9936	1327	21	value	value	NN
9936	1327	22	and	and	CC
9936	1327	23	flavor	flavor	NN
9936	1327	24	.	.	.
9936	1328	1	However	however	RB
9936	1328	2	,	,	,
9936	1328	3	authorities	authority	NNS
9936	1328	4	on	on	IN
9936	1328	5	foods	food	NNS
9936	1328	6	agree	agree	VBP
9936	1328	7	that	that	IN
9936	1328	8	,	,	,
9936	1328	9	other	other	JJ
9936	1328	10	things	thing	NNS
9936	1328	11	being	be	VBG
9936	1328	12	alike	alike	RB
9936	1328	13	,	,	,
9936	1328	14	the	the	DT
9936	1328	15	edible	edible	JJ
9936	1328	16	portion	portion	NN
9936	1328	17	of	of	IN
9936	1328	18	white	white	JJ
9936	1328	19	-	-	HYPH
9936	1328	20	shelled	shell	VBN
9936	1328	21	eggs	egg	NNS
9936	1328	22	has	have	VBZ
9936	1328	23	essentially	essentially	RB
9936	1328	24	the	the	DT
9936	1328	25	same	same	JJ
9936	1328	26	composition	composition	NN
9936	1328	27	and	and	CC
9936	1328	28	nutritive	nutritive	JJ
9936	1328	29	value	value	NN
9936	1328	30	as	as	IN
9936	1328	31	that	that	DT
9936	1328	32	of	of	IN
9936	1328	33	dark	dark	RB
9936	1328	34	-	-	HYPH
9936	1328	35	shelled	shelled	JJ
9936	1328	36	eggs	egg	NNS
9936	1328	37	.	.	.
9936	1329	1	15	15	CD
9936	1329	2	.	.	.
9936	1330	1	QUALITY	quality	JJ
9936	1330	2	OF	of	IN
9936	1330	3	EGGS.--The	eggs.--the	JJ
9936	1330	4	natural	natural	JJ
9936	1330	5	quality	quality	NN
9936	1330	6	of	of	IN
9936	1330	7	eggs	egg	NNS
9936	1330	8	depends	depend	VBZ
9936	1330	9	largely	largely	RB
9936	1330	10	on	on	IN
9936	1330	11	the	the	DT
9936	1330	12	food	food	NN
9936	1330	13	of	of	IN
9936	1330	14	the	the	DT
9936	1330	15	hens	hen	NNS
9936	1330	16	and	and	CC
9936	1330	17	their	-PRON-	PRP$
9936	1330	18	conditions	condition	NNS
9936	1330	19	of	of	IN
9936	1330	20	living	living	NN
9936	1330	21	.	.	.
9936	1331	1	Because	because	IN
9936	1331	2	of	of	IN
9936	1331	3	this	this	DT
9936	1331	4	fact	fact	NN
9936	1331	5	,	,	,
9936	1331	6	the	the	DT
9936	1331	7	selection	selection	NN
9936	1331	8	,	,	,
9936	1331	9	breeding	breeding	NN
9936	1331	10	,	,	,
9936	1331	11	and	and	CC
9936	1331	12	care	care	NN
9936	1331	13	of	of	IN
9936	1331	14	fowls	fowl	NNS
9936	1331	15	have	have	VBP
9936	1331	16	developed	develop	VBN
9936	1331	17	into	into	IN
9936	1331	18	a	a	DT
9936	1331	19	science	science	NN
9936	1331	20	,	,	,
9936	1331	21	particularly	particularly	RB
9936	1331	22	since	since	IN
9936	1331	23	the	the	DT
9936	1331	24	production	production	NN
9936	1331	25	of	of	IN
9936	1331	26	eggs	egg	NNS
9936	1331	27	has	have	VBZ
9936	1331	28	grown	grow	VBN
9936	1331	29	into	into	IN
9936	1331	30	an	an	DT
9936	1331	31	industry	industry	NN
9936	1331	32	.	.	.
9936	1332	1	When	when	WRB
9936	1332	2	the	the	DT
9936	1332	3	quality	quality	NN
9936	1332	4	itself	-PRON-	PRP
9936	1332	5	is	be	VBZ
9936	1332	6	to	to	TO
9936	1332	7	be	be	VB
9936	1332	8	determined	determine	VBN
9936	1332	9	,	,	,
9936	1332	10	all	all	PDT
9936	1332	11	the	the	DT
9936	1332	12	characteristics	characteristic	NNS
9936	1332	13	of	of	IN
9936	1332	14	eggs	egg	NNS
9936	1332	15	must	must	MD
9936	1332	16	be	be	VB
9936	1332	17	taken	take	VBN
9936	1332	18	into	into	IN
9936	1332	19	consideration	consideration	NN
9936	1332	20	;	;	:
9936	1332	21	still	still	RB
9936	1332	22	there	there	EX
9936	1332	23	is	be	VBZ
9936	1332	24	one	one	CD
9936	1332	25	particular	particular	JJ
9936	1332	26	point	point	NN
9936	1332	27	on	on	IN
9936	1332	28	which	which	WDT
9936	1332	29	the	the	DT
9936	1332	30	quality	quality	NN
9936	1332	31	of	of	IN
9936	1332	32	eggs	egg	NNS
9936	1332	33	depends	depend	VBZ
9936	1332	34	,	,	,
9936	1332	35	and	and	CC
9936	1332	36	that	that	DT
9936	1332	37	is	be	VBZ
9936	1332	38	their	-PRON-	PRP$
9936	1332	39	freshness	freshness	NN
9936	1332	40	.	.	.
9936	1333	1	Various	various	JJ
9936	1333	2	agencies	agency	NNS
9936	1333	3	,	,	,
9936	1333	4	however	however	RB
9936	1333	5	,	,	,
9936	1333	6	are	be	VBP
9936	1333	7	constantly	constantly	RB
9936	1333	8	at	at	IN
9936	1333	9	work	work	NN
9936	1333	10	to	to	TO
9936	1333	11	render	render	VB
9936	1333	12	this	this	DT
9936	1333	13	quality	quality	NN
9936	1333	14	inferior	inferior	JJ
9936	1333	15	.	.	.
9936	1334	1	Chief	chief	NN
9936	1334	2	among	among	IN
9936	1334	3	these	these	DT
9936	1334	4	are	be	VBP
9936	1334	5	the	the	DT
9936	1334	6	molds	mold	NNS
9936	1334	7	and	and	CC
9936	1334	8	bacteria	bacteria	NNS
9936	1334	9	that	that	WDT
9936	1334	10	pass	pass	VBP
9936	1334	11	through	through	IN
9936	1334	12	the	the	DT
9936	1334	13	porous	porous	JJ
9936	1334	14	shells	shell	NNS
9936	1334	15	of	of	IN
9936	1334	16	eggs	egg	NNS
9936	1334	17	that	that	WDT
9936	1334	18	have	have	VBP
9936	1334	19	been	be	VBN
9936	1334	20	improperly	improperly	RB
9936	1334	21	cared	care	VBN
9936	1334	22	for	for	IN
9936	1334	23	or	or	CC
9936	1334	24	have	have	VBP
9936	1334	25	become	become	VBN
9936	1334	26	contaminated	contaminate	VBN
9936	1334	27	by	by	IN
9936	1334	28	being	be	VBG
9936	1334	29	allowed	allow	VBN
9936	1334	30	to	to	TO
9936	1334	31	remain	remain	VB
9936	1334	32	in	in	IN
9936	1334	33	unclean	unclean	JJ
9936	1334	34	surroundings	surrounding	NNS
9936	1334	35	.	.	.
9936	1335	1	Such	such	JJ
9936	1335	2	bacteria	bacteria	NNS
9936	1335	3	are	be	VBP
9936	1335	4	responsible	responsible	JJ
9936	1335	5	for	for	IN
9936	1335	6	the	the	DT
9936	1335	7	unpleasant	unpleasant	JJ
9936	1335	8	flavors	flavor	NNS
9936	1335	9	that	that	WDT
9936	1335	10	are	be	VBP
9936	1335	11	found	find	VBN
9936	1335	12	in	in	IN
9936	1335	13	bad	bad	JJ
9936	1335	14	eggs	egg	NNS
9936	1335	15	.	.	.
9936	1336	1	Because	because	IN
9936	1336	2	of	of	IN
9936	1336	3	their	-PRON-	PRP$
9936	1336	4	harmful	harmful	JJ
9936	1336	5	effect	effect	NN
9936	1336	6	,	,	,
9936	1336	7	every	every	DT
9936	1336	8	effort	effort	NN
9936	1336	9	should	should	MD
9936	1336	10	be	be	VB
9936	1336	11	made	make	VBN
9936	1336	12	to	to	TO
9936	1336	13	prevent	prevent	VB
9936	1336	14	the	the	DT
9936	1336	15	entrance	entrance	NN
9936	1336	16	of	of	IN
9936	1336	17	the	the	DT
9936	1336	18	germs	germ	NNS
9936	1336	19	that	that	WDT
9936	1336	20	cause	cause	VBP
9936	1336	21	decay	decay	NN
9936	1336	22	,	,	,
9936	1336	23	and	and	CC
9936	1336	24	,	,	,
9936	1336	25	as	as	IN
9936	1336	26	has	have	VBZ
9936	1336	27	been	be	VBN
9936	1336	28	stated	state	VBN
9936	1336	29	,	,	,
9936	1336	30	the	the	DT
9936	1336	31	best	good	JJS
9936	1336	32	way	way	NN
9936	1336	33	in	in	IN
9936	1336	34	which	which	WDT
9936	1336	35	to	to	TO
9936	1336	36	accomplish	accomplish	VB
9936	1336	37	this	this	DT
9936	1336	38	is	be	VBZ
9936	1336	39	to	to	TO
9936	1336	40	protect	protect	VB
9936	1336	41	the	the	DT
9936	1336	42	shell	shell	NN
9936	1336	43	.	.	.
9936	1337	1	If	if	IN
9936	1337	2	it	-PRON-	PRP
9936	1337	3	is	be	VBZ
9936	1337	4	found	find	VBN
9936	1337	5	that	that	IN
9936	1337	6	bacteria	bacteria	NNS
9936	1337	7	have	have	VBP
9936	1337	8	entered	enter	VBN
9936	1337	9	,	,	,
9936	1337	10	the	the	DT
9936	1337	11	eggs	egg	NNS
9936	1337	12	will	will	MD
9936	1337	13	become	become	VB
9936	1337	14	unfit	unfit	JJ
9936	1337	15	for	for	IN
9936	1337	16	use	use	NN
9936	1337	17	quickly	quickly	RB
9936	1337	18	unless	unless	IN
9936	1337	19	their	-PRON-	PRP$
9936	1337	20	growth	growth	NN
9936	1337	21	is	be	VBZ
9936	1337	22	prevented	prevent	VBN
9936	1337	23	.	.	.
9936	1338	1	This	this	DT
9936	1338	2	may	may	MD
9936	1338	3	be	be	VB
9936	1338	4	done	do	VBN
9936	1338	5	by	by	IN
9936	1338	6	storing	store	VBG
9936	1338	7	the	the	DT
9936	1338	8	eggs	egg	NNS
9936	1338	9	at	at	IN
9936	1338	10	a	a	DT
9936	1338	11	temperature	temperature	NN
9936	1338	12	that	that	WDT
9936	1338	13	will	will	MD
9936	1338	14	keep	keep	VB
9936	1338	15	the	the	DT
9936	1338	16	bacteria	bacteria	NNS
9936	1338	17	dormant	dormant	JJ
9936	1338	18	,	,	,
9936	1338	19	or	or	CC
9936	1338	20	inert	inert	JJ
9936	1338	21	.	.	.
9936	1339	1	16	16	CD
9936	1339	2	.	.	.
9936	1340	1	If	if	IN
9936	1340	2	the	the	DT
9936	1340	3	eggs	egg	NNS
9936	1340	4	are	be	VBP
9936	1340	5	kept	keep	VBN
9936	1340	6	under	under	IN
9936	1340	7	the	the	DT
9936	1340	8	proper	proper	JJ
9936	1340	9	conditions	condition	NNS
9936	1340	10	,	,	,
9936	1340	11	they	-PRON-	PRP
9936	1340	12	will	will	MD
9936	1340	13	not	not	RB
9936	1340	14	actually	actually	RB
9936	1340	15	spoil	spoil	VB
9936	1340	16	for	for	IN
9936	1340	17	a	a	DT
9936	1340	18	long	long	JJ
9936	1340	19	time	time	NN
9936	1340	20	;	;	:
9936	1340	21	but	but	CC
9936	1340	22	it	-PRON-	PRP
9936	1340	23	is	be	VBZ
9936	1340	24	seldom	seldom	RB
9936	1340	25	that	that	IN
9936	1340	26	they	-PRON-	PRP
9936	1340	27	are	be	VBP
9936	1340	28	not	not	RB
9936	1340	29	more	more	RBR
9936	1340	30	or	or	CC
9936	1340	31	less	less	RBR
9936	1340	32	affected	affect	VBN
9936	1340	33	by	by	IN
9936	1340	34	storage	storage	NN
9936	1340	35	of	of	IN
9936	1340	36	any	any	DT
9936	1340	37	kind	kind	NN
9936	1340	38	that	that	WDT
9936	1340	39	covers	cover	VBZ
9936	1340	40	a	a	DT
9936	1340	41	period	period	NN
9936	1340	42	of	of	IN
9936	1340	43	several	several	JJ
9936	1340	44	months	month	NNS
9936	1340	45	.	.	.
9936	1341	1	One	one	CD
9936	1341	2	change	change	NN
9936	1341	3	that	that	WDT
9936	1341	4	can	can	MD
9936	1341	5	always	always	RB
9936	1341	6	be	be	VB
9936	1341	7	looked	look	VBN
9936	1341	8	for	for	IN
9936	1341	9	in	in	IN
9936	1341	10	such	such	JJ
9936	1341	11	eggs	egg	NNS
9936	1341	12	is	be	VBZ
9936	1341	13	in	in	IN
9936	1341	14	the	the	DT
9936	1341	15	air	air	NN
9936	1341	16	space	space	NN
9936	1341	17	at	at	IN
9936	1341	18	the	the	DT
9936	1341	19	broad	broad	JJ
9936	1341	20	end	end	NN
9936	1341	21	.	.	.
9936	1342	1	When	when	WRB
9936	1342	2	an	an	DT
9936	1342	3	egg	egg	NN
9936	1342	4	is	be	VBZ
9936	1342	5	first	first	RB
9936	1342	6	laid	lay	VBN
9936	1342	7	,	,	,
9936	1342	8	this	this	DT
9936	1342	9	air	air	NN
9936	1342	10	space	space	NN
9936	1342	11	is	be	VBZ
9936	1342	12	small	small	JJ
9936	1342	13	,	,	,
9936	1342	14	but	but	CC
9936	1342	15	since	since	IN
9936	1342	16	the	the	DT
9936	1342	17	water	water	NN
9936	1342	18	contained	contain	VBN
9936	1342	19	in	in	IN
9936	1342	20	the	the	DT
9936	1342	21	egg	egg	NN
9936	1342	22	slowly	slowly	RB
9936	1342	23	evaporates	evaporate	VBZ
9936	1342	24	through	through	IN
9936	1342	25	the	the	DT
9936	1342	26	porous	porous	JJ
9936	1342	27	shell	shell	NN
9936	1342	28	it	-PRON-	PRP
9936	1342	29	increases	increase	VBZ
9936	1342	30	in	in	IN
9936	1342	31	size	size	NN
9936	1342	32	as	as	IN
9936	1342	33	the	the	DT
9936	1342	34	egg	egg	NN
9936	1342	35	grows	grow	VBZ
9936	1342	36	staler	staler	JJ
9936	1342	37	.	.	.
9936	1343	1	For	for	IN
9936	1343	2	this	this	DT
9936	1343	3	reason	reason	NN
9936	1343	4	,	,	,
9936	1343	5	the	the	DT
9936	1343	6	freshness	freshness	NN
9936	1343	7	of	of	IN
9936	1343	8	an	an	DT
9936	1343	9	egg	egg	NN
9936	1343	10	can	can	MD
9936	1343	11	often	often	RB
9936	1343	12	be	be	VB
9936	1343	13	determined	determine	VBN
9936	1343	14	by	by	IN
9936	1343	15	the	the	DT
9936	1343	16	size	size	NN
9936	1343	17	of	of	IN
9936	1343	18	this	this	DT
9936	1343	19	air	air	NN
9936	1343	20	space	space	NN
9936	1343	21	.	.	.
9936	1344	1	In	in	IN
9936	1344	2	addition	addition	NN
9936	1344	3	,	,	,
9936	1344	4	the	the	DT
9936	1344	5	purposes	purpose	NNS
9936	1344	6	for	for	IN
9936	1344	7	which	which	WDT
9936	1344	8	eggs	egg	NNS
9936	1344	9	are	be	VBP
9936	1344	10	used	use	VBN
9936	1344	11	are	be	VBP
9936	1344	12	somewhat	somewhat	RB
9936	1344	13	affected	affected	JJ
9936	1344	14	by	by	IN
9936	1344	15	their	-PRON-	PRP$
9936	1344	16	storage	storage	NN
9936	1344	17	.	.	.
9936	1345	1	A	a	DT
9936	1345	2	stale	stale	JJ
9936	1345	3	egg	egg	NN
9936	1345	4	,	,	,
9936	1345	5	although	although	IN
9936	1345	6	it	-PRON-	PRP
9936	1345	7	may	may	MD
9936	1345	8	not	not	RB
9936	1345	9	be	be	VB
9936	1345	10	actually	actually	RB
9936	1345	11	spoiled	spoil	VBN
9936	1345	12	to	to	IN
9936	1345	13	the	the	DT
9936	1345	14	extent	extent	NN
9936	1345	15	that	that	IN
9936	1345	16	it	-PRON-	PRP
9936	1345	17	can	can	MD
9936	1345	18	not	not	RB
9936	1345	19	be	be	VB
9936	1345	20	used	use	VBN
9936	1345	21	as	as	IN
9936	1345	22	food	food	NN
9936	1345	23	,	,	,
9936	1345	24	will	will	MD
9936	1345	25	not	not	RB
9936	1345	26	produce	produce	VB
9936	1345	27	such	such	JJ
9936	1345	28	good	good	JJ
9936	1345	29	results	result	NNS
9936	1345	30	in	in	IN
9936	1345	31	a	a	DT
9936	1345	32	cooking	cooking	NN
9936	1345	33	process	process	NN
9936	1345	34	as	as	IN
9936	1345	35	a	a	DT
9936	1345	36	fresh	fresh	JJ
9936	1345	37	egg	egg	NN
9936	1345	38	,	,	,
9936	1345	39	especially	especially	RB
9936	1345	40	if	if	IN
9936	1345	41	it	-PRON-	PRP
9936	1345	42	is	be	VBZ
9936	1345	43	used	use	VBN
9936	1345	44	for	for	IN
9936	1345	45	leavening	leavening	NN
9936	1345	46	.	.	.
9936	1346	1	In	in	IN
9936	1346	2	fact	fact	NN
9936	1346	3	,	,	,
9936	1346	4	it	-PRON-	PRP
9936	1346	5	is	be	VBZ
9936	1346	6	impossible	impossible	JJ
9936	1346	7	to	to	TO
9936	1346	8	produce	produce	VB
9936	1346	9	the	the	DT
9936	1346	10	desired	desire	VBN
9936	1346	11	results	result	NNS
9936	1346	12	with	with	IN
9936	1346	13	eggs	egg	NNS
9936	1346	14	that	that	WDT
9936	1346	15	have	have	VBP
9936	1346	16	undergone	undergo	VBN
9936	1346	17	a	a	DT
9936	1346	18	certain	certain	JJ
9936	1346	19	amount	amount	NN
9936	1346	20	of	of	IN
9936	1346	21	change	change	NN
9936	1346	22	,	,	,
9936	1346	23	even	even	RB
9936	1346	24	though	though	IN
9936	1346	25	their	-PRON-	PRP$
9936	1346	26	odor	odor	NN
9936	1346	27	and	and	CC
9936	1346	28	their	-PRON-	PRP$
9936	1346	29	flavor	flavor	NN
9936	1346	30	do	do	VBP
9936	1346	31	not	not	RB
9936	1346	32	indicate	indicate	VB
9936	1346	33	that	that	IN
9936	1346	34	they	-PRON-	PRP
9936	1346	35	are	be	VBP
9936	1346	36	spoiled	spoil	VBN
9936	1346	37	.	.	.
9936	1347	1	17	17	CD
9936	1347	2	.	.	.
9936	1348	1	JUDGING	judge	VBG
9936	1348	2	THE	the	DT
9936	1348	3	QUALITY	QUALITY	NNP
9936	1348	4	OF	of	IN
9936	1348	5	EGGS	EGGS	NNP
9936	1348	6	IN	in	IN
9936	1348	7	THE	the	DT
9936	1348	8	MARKET.--While	market.--while	NN
9936	1348	9	,	,	,
9936	1348	10	as	as	IN
9936	1348	11	has	have	VBZ
9936	1348	12	been	be	VBN
9936	1348	13	mentioned	mention	VBN
9936	1348	14	,	,	,
9936	1348	15	the	the	DT
9936	1348	16	housewife	housewife	NN
9936	1348	17	must	must	MD
9936	1348	18	depend	depend	VB
9936	1348	19	considerably	considerably	RB
9936	1348	20	on	on	IN
9936	1348	21	the	the	DT
9936	1348	22	dealer	dealer	NN
9936	1348	23	's	's	POS
9936	1348	24	word	word	NN
9936	1348	25	as	as	IN
9936	1348	26	to	to	IN
9936	1348	27	the	the	DT
9936	1348	28	freshness	freshness	NN
9936	1348	29	of	of	IN
9936	1348	30	the	the	DT
9936	1348	31	eggs	egg	NNS
9936	1348	32	she	-PRON-	PRP
9936	1348	33	purchases	purchase	VBZ
9936	1348	34	,	,	,
9936	1348	35	it	-PRON-	PRP
9936	1348	36	will	will	MD
9936	1348	37	be	be	VB
9936	1348	38	well	well	JJ
9936	1348	39	for	for	IN
9936	1348	40	her	-PRON-	PRP
9936	1348	41	to	to	TO
9936	1348	42	be	be	VB
9936	1348	43	familiar	familiar	JJ
9936	1348	44	with	with	IN
9936	1348	45	the	the	DT
9936	1348	46	trade	trade	NN
9936	1348	47	names	name	NNS
9936	1348	48	of	of	IN
9936	1348	49	eggs	egg	NNS
9936	1348	50	and	and	CC
9936	1348	51	their	-PRON-	PRP$
9936	1348	52	meaning	meaning	NN
9936	1348	53	.	.	.
9936	1349	1	The	the	DT
9936	1349	2	names	name	NNS
9936	1349	3	used	use	VBD
9936	1349	4	differ	differ	NN
9936	1349	5	,	,	,
9936	1349	6	of	of	IN
9936	1349	7	course	course	NN
9936	1349	8	,	,	,
9936	1349	9	in	in	IN
9936	1349	10	various	various	JJ
9936	1349	11	localities	locality	NNS
9936	1349	12	,	,	,
9936	1349	13	but	but	CC
9936	1349	14	all	all	DT
9936	1349	15	large	large	JJ
9936	1349	16	distributors	distributor	NNS
9936	1349	17	grade	grade	NN
9936	1349	18	and	and	CC
9936	1349	19	name	name	NN
9936	1349	20	eggs	egg	NNS
9936	1349	21	in	in	IN
9936	1349	22	much	much	RB
9936	1349	23	the	the	DT
9936	1349	24	same	same	JJ
9936	1349	25	way	way	NN
9936	1349	26	.	.	.
9936	1350	1	In	in	IN
9936	1350	2	deciding	decide	VBG
9936	1350	3	on	on	IN
9936	1350	4	the	the	DT
9936	1350	5	grade	grade	NN
9936	1350	6	to	to	TO
9936	1350	7	which	which	WDT
9936	1350	8	eggs	egg	NNS
9936	1350	9	belong	belong	VBP
9936	1350	10	,	,	,
9936	1350	11	a	a	DT
9936	1350	12	certain	certain	JJ
9936	1350	13	number	number	NN
9936	1350	14	of	of	IN
9936	1350	15	points	point	NNS
9936	1350	16	are	be	VBP
9936	1350	17	given	give	VBN
9936	1350	18	for	for	IN
9936	1350	19	color	color	NN
9936	1350	20	,	,	,
9936	1350	21	size	size	NN
9936	1350	22	,	,	,
9936	1350	23	freshness	freshness	NN
9936	1350	24	,	,	,
9936	1350	25	and	and	CC
9936	1350	26	appearance	appearance	NN
9936	1350	27	,	,	,
9936	1350	28	and	and	CC
9936	1350	29	the	the	DT
9936	1350	30	sum	sum	NN
9936	1350	31	total	total	NN
9936	1350	32	of	of	IN
9936	1350	33	these	these	DT
9936	1350	34	points	point	NNS
9936	1350	35	determines	determine	VBZ
9936	1350	36	the	the	DT
9936	1350	37	grade	grade	NN
9936	1350	38	,	,	,
9936	1350	39	a	a	DT
9936	1350	40	special	special	JJ
9936	1350	41	name	name	NN
9936	1350	42	being	be	VBG
9936	1350	43	given	give	VBN
9936	1350	44	for	for	IN
9936	1350	45	each	each	DT
9936	1350	46	grade	grade	NN
9936	1350	47	.	.	.
9936	1351	1	For	for	IN
9936	1351	2	instance	instance	NN
9936	1351	3	,	,	,
9936	1351	4	eggs	egg	NNS
9936	1351	5	that	that	WDT
9936	1351	6	can	can	MD
9936	1351	7	be	be	VB
9936	1351	8	graded	grade	VBN
9936	1351	9	90	90	CD
9936	1351	10	are	be	VBP
9936	1351	11	called	call	VBN
9936	1351	12	_	_	NNP
9936	1351	13	extra	extra	RB
9936	1351	14	fancy	fancy	JJ
9936	1351	15	_	_	NNP
9936	1351	16	;	;	:
9936	1351	17	those	those	DT
9936	1351	18	which	which	WDT
9936	1351	19	receive	receive	VBP
9936	1351	20	a	a	DT
9936	1351	21	grade	grade	NN
9936	1351	22	of	of	IN
9936	1351	23	80	80	CD
9936	1351	24	,	,	,
9936	1351	25	_	_	NNP
9936	1351	26	fancy	fancy	JJ
9936	1351	27	_	_	NNP
9936	1351	28	;	;	:
9936	1351	29	those	those	DT
9936	1351	30	which	which	WDT
9936	1351	31	are	be	VBP
9936	1351	32	graded	grade	VBN
9936	1351	33	70	70	CD
9936	1351	34	,	,	,
9936	1351	35	_	_	NNP
9936	1351	36	strictly	strictly	RB
9936	1351	37	fresh	fresh	JJ
9936	1351	38	_	_	NN
9936	1351	39	;	;	:
9936	1351	40	and	and	CC
9936	1351	41	those	those	DT
9936	1351	42	which	which	WDT
9936	1351	43	can	can	MD
9936	1351	44	be	be	VB
9936	1351	45	graded	grade	VBN
9936	1351	46	only	only	RB
9936	1351	47	60	60	CD
9936	1351	48	,	,	,
9936	1351	49	_	_	NNP
9936	1351	50	cooking	cook	VBG
9936	1351	51	eggs	egg	VBZ
9936	1351	52	_	_	NNP
9936	1351	53	.	.	.
9936	1352	1	When	when	WRB
9936	1352	2	eggs	egg	NNS
9936	1352	3	are	be	VBP
9936	1352	4	put	put	VBN
9936	1352	5	on	on	IN
9936	1352	6	the	the	DT
9936	1352	7	market	market	NN
9936	1352	8	under	under	IN
9936	1352	9	such	such	JJ
9936	1352	10	names	name	NNS
9936	1352	11	,	,	,
9936	1352	12	it	-PRON-	PRP
9936	1352	13	can	can	MD
9936	1352	14	be	be	VB
9936	1352	15	expected	expect	VBN
9936	1352	16	that	that	IN
9936	1352	17	the	the	DT
9936	1352	18	quality	quality	NN
9936	1352	19	will	will	MD
9936	1352	20	correspond	correspond	VB
9936	1352	21	to	to	IN
9936	1352	22	the	the	DT
9936	1352	23	grade	grade	NN
9936	1352	24	and	and	CC
9936	1352	25	the	the	DT
9936	1352	26	price	price	NN
9936	1352	27	will	will	MD
9936	1352	28	vary	vary	VB
9936	1352	29	with	with	IN
9936	1352	30	the	the	DT
9936	1352	31	grade	grade	NN
9936	1352	32	.	.	.
9936	1353	1	Therefore	therefore	RB
9936	1353	2	,	,	,
9936	1353	3	the	the	DT
9936	1353	4	trade	trade	NN
9936	1353	5	name	name	NN
9936	1353	6	and	and	CC
9936	1353	7	the	the	DT
9936	1353	8	price	price	NN
9936	1353	9	are	be	VBP
9936	1353	10	two	two	CD
9936	1353	11	of	of	IN
9936	1353	12	the	the	DT
9936	1353	13	principal	principal	JJ
9936	1353	14	ways	way	NNS
9936	1353	15	in	in	IN
9936	1353	16	which	which	WDT
9936	1353	17	the	the	DT
9936	1353	18	quality	quality	NN
9936	1353	19	of	of	IN
9936	1353	20	eggs	egg	NNS
9936	1353	21	in	in	IN
9936	1353	22	the	the	DT
9936	1353	23	market	market	NN
9936	1353	24	may	may	MD
9936	1353	25	be	be	VB
9936	1353	26	judged	judge	VBN
9936	1353	27	.	.	.
9936	1354	1	18	18	CD
9936	1354	2	.	.	.
9936	1355	1	Another	another	DT
9936	1355	2	way	way	NN
9936	1355	3	of	of	IN
9936	1355	4	judging	judge	VBG
9936	1355	5	the	the	DT
9936	1355	6	quality	quality	NN
9936	1355	7	of	of	IN
9936	1355	8	eggs	egg	NNS
9936	1355	9	consists	consist	VBZ
9936	1355	10	in	in	IN
9936	1355	11	observing	observe	VBG
9936	1355	12	the	the	DT
9936	1355	13	condition	condition	NN
9936	1355	14	of	of	IN
9936	1355	15	the	the	DT
9936	1355	16	surface	surface	NN
9936	1355	17	of	of	IN
9936	1355	18	the	the	DT
9936	1355	19	shell	shell	NN
9936	1355	20	.	.	.
9936	1356	1	When	when	WRB
9936	1356	2	eggs	egg	NNS
9936	1356	3	are	be	VBP
9936	1356	4	freshly	freshly	RB
9936	1356	5	laid	lay	VBN
9936	1356	6	,	,	,
9936	1356	7	the	the	DT
9936	1356	8	shell	shell	NN
9936	1356	9	is	be	VBZ
9936	1356	10	covered	cover	VBN
9936	1356	11	with	with	IN
9936	1356	12	a	a	DT
9936	1356	13	substance	substance	NN
9936	1356	14	,	,	,
9936	1356	15	called	call	VBN
9936	1356	16	_	_	NNP
9936	1356	17	bloom	bloom	NN
9936	1356	18	_	_	NNP
9936	1356	19	,	,	,
9936	1356	20	that	that	WDT
9936	1356	21	gives	give	VBZ
9936	1356	22	it	-PRON-	PRP
9936	1356	23	a	a	DT
9936	1356	24	feeling	feeling	NN
9936	1356	25	much	much	RB
9936	1356	26	like	like	IN
9936	1356	27	that	that	DT
9936	1356	28	of	of	IN
9936	1356	29	a	a	DT
9936	1356	30	thin	thin	JJ
9936	1356	31	lime	lime	NN
9936	1356	32	coating	coating	NN
9936	1356	33	deposited	deposit	VBN
9936	1356	34	in	in	IN
9936	1356	35	a	a	DT
9936	1356	36	pan	pan	NN
9936	1356	37	after	after	IN
9936	1356	38	water	water	NN
9936	1356	39	boils	boil	VBZ
9936	1356	40	.	.	.
9936	1357	1	This	this	DT
9936	1357	2	coating	coating	NN
9936	1357	3	disappears	disappear	VBZ
9936	1357	4	gradually	gradually	RB
9936	1357	5	as	as	IN
9936	1357	6	the	the	DT
9936	1357	7	egg	egg	NN
9936	1357	8	is	be	VBZ
9936	1357	9	exposed	expose	VBN
9936	1357	10	to	to	IN
9936	1357	11	the	the	DT
9936	1357	12	air	air	NN
9936	1357	13	,	,	,
9936	1357	14	but	but	CC
9936	1357	15	as	as	RB
9936	1357	16	long	long	RB
9936	1357	17	as	as	IN
9936	1357	18	it	-PRON-	PRP
9936	1357	19	remains	remain	VBZ
9936	1357	20	,	,	,
9936	1357	21	the	the	DT
9936	1357	22	egg	egg	NN
9936	1357	23	may	may	MD
9936	1357	24	be	be	VB
9936	1357	25	considered	consider	VBN
9936	1357	26	as	as	IN
9936	1357	27	fresh	fresh	JJ
9936	1357	28	and	and	CC
9936	1357	29	germ	germ	NN
9936	1357	30	-	-	HYPH
9936	1357	31	proof	proof	JJ
9936	1357	32	.	.	.
9936	1358	1	While	while	IN
9936	1358	2	this	this	DT
9936	1358	3	way	way	NN
9936	1358	4	of	of	IN
9936	1358	5	determining	determine	VBG
9936	1358	6	freshness	freshness	NN
9936	1358	7	is	be	VBZ
9936	1358	8	probably	probably	RB
9936	1358	9	the	the	DT
9936	1358	10	quickest	quick	JJS
9936	1358	11	,	,	,
9936	1358	12	it	-PRON-	PRP
9936	1358	13	is	be	VBZ
9936	1358	14	possible	possible	JJ
9936	1358	15	that	that	IN
9936	1358	16	the	the	DT
9936	1358	17	quality	quality	NN
9936	1358	18	of	of	IN
9936	1358	19	some	some	DT
9936	1358	20	eggs	egg	NNS
9936	1358	21	from	from	IN
9936	1358	22	which	which	WDT
9936	1358	23	the	the	DT
9936	1358	24	bloom	bloom	NN
9936	1358	25	has	have	VBZ
9936	1358	26	recently	recently	RB
9936	1358	27	disappeared	disappear	VBN
9936	1358	28	has	have	VBZ
9936	1358	29	not	not	RB
9936	1358	30	been	be	VBN
9936	1358	31	injured	injure	VBN
9936	1358	32	.	.	.
9936	1359	1	19	19	CD
9936	1359	2	.	.	.
9936	1360	1	When	when	WRB
9936	1360	2	eggs	egg	NNS
9936	1360	3	are	be	VBP
9936	1360	4	selected	select	VBN
9936	1360	5	in	in	IN
9936	1360	6	the	the	DT
9936	1360	7	market	market	NN
9936	1360	8	,	,	,
9936	1360	9	certain	certain	JJ
9936	1360	10	points	point	NNS
9936	1360	11	in	in	IN
9936	1360	12	their	-PRON-	PRP$
9936	1360	13	appearance	appearance	NN
9936	1360	14	should	should	MD
9936	1360	15	also	also	RB
9936	1360	16	be	be	VB
9936	1360	17	noted	note	VBN
9936	1360	18	.	.	.
9936	1361	1	If	if	IN
9936	1361	2	eggs	egg	NNS
9936	1361	3	of	of	IN
9936	1361	4	the	the	DT
9936	1361	5	best	good	JJS
9936	1361	6	quality	quality	NN
9936	1361	7	are	be	VBP
9936	1361	8	desired	desire	VBN
9936	1361	9	,	,	,
9936	1361	10	medium	medium	JJ
9936	1361	11	-	-	HYPH
9936	1361	12	sized	sized	JJ
9936	1361	13	ones	one	NNS
9936	1361	14	that	that	WDT
9936	1361	15	are	be	VBP
9936	1361	16	uniform	uniform	JJ
9936	1361	17	in	in	IN
9936	1361	18	size	size	NN
9936	1361	19	and	and	CC
9936	1361	20	color	color	NN
9936	1361	21	should	should	MD
9936	1361	22	be	be	VB
9936	1361	23	selected	select	VBN
9936	1361	24	.	.	.
9936	1362	1	With	with	IN
9936	1362	2	regard	regard	NN
9936	1362	3	to	to	IN
9936	1362	4	shape	shape	NN
9936	1362	5	,	,	,
9936	1362	6	they	-PRON-	PRP
9936	1362	7	should	should	MD
9936	1362	8	have	have	VB
9936	1362	9	a	a	DT
9936	1362	10	comparatively	comparatively	RB
9936	1362	11	long	long	JJ
9936	1362	12	oval	oval	NN
9936	1362	13	shell	shell	NN
9936	1362	14	,	,	,
9936	1362	15	one	one	CD
9936	1362	16	end	end	NN
9936	1362	17	of	of	IN
9936	1362	18	which	which	WDT
9936	1362	19	is	be	VBZ
9936	1362	20	blunt	blunt	JJ
9936	1362	21	and	and	CC
9936	1362	22	the	the	DT
9936	1362	23	other	other	JJ
9936	1362	24	,	,	,
9936	1362	25	a	a	DT
9936	1362	26	sharp	sharp	JJ
9936	1362	27	curve	curve	NN
9936	1362	28	.	.	.
9936	1363	1	[	[	-LRB-
9936	1363	2	Illustration	illustration	NN
9936	1363	3	:	:	:
9936	1363	4	FIG	FIG	NNP
9936	1363	5	.	.	.
9936	1364	1	2	2	LS
9936	1364	2	:	:	:
9936	1364	3	Internal	internal	JJ
9936	1364	4	structure	structure	NN
9936	1364	5	of	of	IN
9936	1364	6	egg	egg	NN
9936	1364	7	.	.	.
9936	1364	8	]	]	-RRB-
9936	1365	1	[	[	-LRB-
9936	1365	2	Illustration	illustration	NN
9936	1365	3	:	:	:
9936	1365	4	FIG	FIG	NNP
9936	1365	5	.	.	.
9936	1366	1	3	3	LS
9936	1366	2	:	:	:
9936	1366	3	FRESH	FRESH	NNP
9936	1366	4	,	,	,
9936	1366	5	3	3	CD
9936	1366	6	WEEKS	WEEKS	NNP
9936	1366	7	,	,	,
9936	1366	8	3	3	CD
9936	1366	9	MONTHS	MONTHS	NNP
9936	1366	10	,	,	,
9936	1366	11	OLDER	OLDER	NNP
9936	1366	12	.	.	.
9936	1366	13	]	]	-RRB-
9936	1367	1	20	20	CD
9936	1367	2	.	.	.
9936	1368	1	JUDGING	judge	VBG
9936	1368	2	THE	the	DT
9936	1368	3	QUALITY	QUALITY	NNP
9936	1368	4	OF	of	IN
9936	1368	5	EGGS	EGGS	NNP
9936	1368	6	IN	in	IN
9936	1368	7	THE	the	DT
9936	1368	8	HOME.--After	home.--after	NN
9936	1368	9	eggs	egg	NNS
9936	1368	10	have	have	VBP
9936	1368	11	been	be	VBN
9936	1368	12	received	receive	VBN
9936	1368	13	in	in	IN
9936	1368	14	the	the	DT
9936	1368	15	home	home	NN
9936	1368	16	,	,	,
9936	1368	17	several	several	JJ
9936	1368	18	simple	simple	JJ
9936	1368	19	tests	test	NNS
9936	1368	20	for	for	IN
9936	1368	21	determining	determine	VBG
9936	1368	22	their	-PRON-	PRP$
9936	1368	23	freshness	freshness	NN
9936	1368	24	can	can	MD
9936	1368	25	be	be	VB
9936	1368	26	applied	apply	VBN
9936	1368	27	in	in	IN
9936	1368	28	addition	addition	NN
9936	1368	29	to	to	IN
9936	1368	30	the	the	DT
9936	1368	31	ones	one	NNS
9936	1368	32	already	already	RB
9936	1368	33	mentioned	mention	VBN
9936	1368	34	.	.	.
9936	1369	1	A	a	DT
9936	1369	2	rather	rather	RB
9936	1369	3	indefinite	indefinite	JJ
9936	1369	4	test	test	NN
9936	1369	5	,	,	,
9936	1369	6	but	but	CC
9936	1369	7	one	one	NN
9936	1369	8	that	that	WDT
9936	1369	9	is	be	VBZ
9936	1369	10	sometimes	sometimes	RB
9936	1369	11	applied	apply	VBN
9936	1369	12	to	to	TO
9936	1369	13	determine	determine	VB
9936	1369	14	the	the	DT
9936	1369	15	freshness	freshness	NN
9936	1369	16	of	of	IN
9936	1369	17	an	an	DT
9936	1369	18	egg	egg	NN
9936	1369	19	,	,	,
9936	1369	20	is	be	VBZ
9936	1369	21	to	to	TO
9936	1369	22	shake	shake	VB
9936	1369	23	it	-PRON-	PRP
9936	1369	24	.	.	.
9936	1370	1	However	however	RB
9936	1370	2	,	,	,
9936	1370	3	to	to	TO
9936	1370	4	be	be	VB
9936	1370	5	able	able	JJ
9936	1370	6	to	to	TO
9936	1370	7	carry	carry	VB
9936	1370	8	out	out	RP
9936	1370	9	this	this	DT
9936	1370	10	test	test	NN
9936	1370	11	successfully	successfully	RB
9936	1370	12	,	,	,
9936	1370	13	it	-PRON-	PRP
9936	1370	14	is	be	VBZ
9936	1370	15	well	well	JJ
9936	1370	16	to	to	TO
9936	1370	17	understand	understand	VB
9936	1370	18	the	the	DT
9936	1370	19	interior	interior	JJ
9936	1370	20	structure	structure	NN
9936	1370	21	of	of	IN
9936	1370	22	an	an	DT
9936	1370	23	egg	egg	NN
9936	1370	24	.	.	.
9936	1371	1	Fig	fig	NN
9936	1371	2	.	.	.
9936	1372	1	2	2	CD
9936	1372	2	illustrates	illustrate	VBZ
9936	1372	3	this	this	DT
9936	1372	4	clearly	clearly	RB
9936	1372	5	.	.	.
9936	1373	1	At	at	IN
9936	1373	2	_	_	NNP
9936	1373	3	a	a	DT
9936	1373	4	_	_	NNP
9936	1373	5	is	be	VBZ
9936	1373	6	shown	show	VBN
9936	1373	7	the	the	DT
9936	1373	8	air	air	NN
9936	1373	9	space	space	NN
9936	1373	10	previously	previously	RB
9936	1373	11	mentioned	mention	VBD
9936	1373	12	;	;	:
9936	1373	13	at	at	IN
9936	1373	14	_	_	NNP
9936	1373	15	b	b	NNP
9936	1373	16	_	_	NNP
9936	1373	17	,	,	,
9936	1373	18	the	the	DT
9936	1373	19	spiral	spiral	JJ
9936	1373	20	cords	cord	NNS
9936	1373	21	that	that	WDT
9936	1373	22	run	run	VBP
9936	1373	23	from	from	IN
9936	1373	24	the	the	DT
9936	1373	25	yolk	yolk	NN
9936	1373	26	to	to	IN
9936	1373	27	each	each	DT
9936	1373	28	end	end	NN
9936	1373	29	of	of	IN
9936	1373	30	the	the	DT
9936	1373	31	egg	egg	NN
9936	1373	32	and	and	CC
9936	1373	33	hold	hold	VB
9936	1373	34	the	the	DT
9936	1373	35	yolk	yolk	NN
9936	1373	36	in	in	IN
9936	1373	37	place	place	NN
9936	1373	38	;	;	:
9936	1373	39	at	at	IN
9936	1373	40	_	_	NNP
9936	1373	41	c	c	NNP
9936	1373	42	_	_	NNP
9936	1373	43	,	,	,
9936	1373	44	the	the	DT
9936	1373	45	yolk	yolk	NN
9936	1373	46	;	;	:
9936	1373	47	and	and	CC
9936	1373	48	at	at	IN
9936	1373	49	_	_	NNP
9936	1373	50	d	d	NNP
9936	1373	51	_	_	NNP
9936	1373	52	,	,	,
9936	1373	53	the	the	DT
9936	1373	54	white	white	NNP
9936	1373	55	.	.	.
9936	1374	1	When	when	WRB
9936	1374	2	the	the	DT
9936	1374	3	water	water	NN
9936	1374	4	inside	inside	IN
9936	1374	5	the	the	DT
9936	1374	6	shell	shell	NN
9936	1374	7	evaporates	evaporate	VBZ
9936	1374	8	,	,	,
9936	1374	9	the	the	DT
9936	1374	10	yolk	yolk	NNP
9936	1374	11	and	and	CC
9936	1374	12	white	white	JJ
9936	1374	13	shrink	shrink	VBP
9936	1374	14	so	so	RB
9936	1374	15	much	much	RB
9936	1374	16	that	that	IN
9936	1374	17	they	-PRON-	PRP
9936	1374	18	can	can	MD
9936	1374	19	be	be	VB
9936	1374	20	felt	feel	VBN
9936	1374	21	moving	move	VBG
9936	1374	22	from	from	IN
9936	1374	23	side	side	NN
9936	1374	24	to	to	TO
9936	1374	25	side	side	VB
9936	1374	26	when	when	WRB
9936	1374	27	the	the	DT
9936	1374	28	egg	egg	NN
9936	1374	29	is	be	VBZ
9936	1374	30	shaken	shake	VBN
9936	1374	31	.	.	.
9936	1375	1	The	the	DT
9936	1375	2	staler	staler	JJ
9936	1375	3	the	the	DT
9936	1375	4	egg	egg	NN
9936	1375	5	,	,	,
9936	1375	6	the	the	DT
9936	1375	7	more	more	RBR
9936	1375	8	pronounced	pronounced	JJ
9936	1375	9	does	do	VBZ
9936	1375	10	the	the	DT
9936	1375	11	movement	movement	NN
9936	1375	12	become	become	VB
9936	1375	13	.	.	.
9936	1376	1	This	this	DT
9936	1376	2	method	method	NN
9936	1376	3	should	should	MD
9936	1376	4	be	be	VB
9936	1376	5	applied	apply	VBN
9936	1376	6	only	only	RB
9936	1376	7	immediately	immediately	RB
9936	1376	8	before	before	IN
9936	1376	9	the	the	DT
9936	1376	10	egg	egg	NN
9936	1376	11	is	be	VBZ
9936	1376	12	to	to	TO
9936	1376	13	be	be	VB
9936	1376	14	used	use	VBN
9936	1376	15	,	,	,
9936	1376	16	as	as	IN
9936	1376	17	the	the	DT
9936	1376	18	thin	thin	JJ
9936	1376	19	membrane	membrane	NN
9936	1376	20	between	between	IN
9936	1376	21	the	the	DT
9936	1376	22	yolk	yolk	NNP
9936	1376	23	and	and	CC
9936	1376	24	the	the	DT
9936	1376	25	white	white	NNP
9936	1376	26	and	and	CC
9936	1376	27	the	the	DT
9936	1376	28	spiral	spiral	JJ
9936	1376	29	cords	cord	NNS
9936	1376	30	that	that	WDT
9936	1376	31	hold	hold	VBP
9936	1376	32	up	up	RP
9936	1376	33	the	the	DT
9936	1376	34	yolk	yolk	NN
9936	1376	35	are	be	VBP
9936	1376	36	liable	liable	JJ
9936	1376	37	to	to	TO
9936	1376	38	be	be	VB
9936	1376	39	disturbed	disturb	VBN
9936	1376	40	by	by	IN
9936	1376	41	the	the	DT
9936	1376	42	shaking	shaking	NN
9936	1376	43	.	.	.
9936	1377	1	If	if	IN
9936	1377	2	they	-PRON-	PRP
9936	1377	3	are	be	VBP
9936	1377	4	broken	break	VBN
9936	1377	5	,	,	,
9936	1377	6	the	the	DT
9936	1377	7	yolk	yolk	NN
9936	1377	8	will	will	MD
9936	1377	9	settle	settle	VB
9936	1377	10	and	and	CC
9936	1377	11	finally	finally	RB
9936	1377	12	adhere	adhere	VB
9936	1377	13	to	to	IN
9936	1377	14	the	the	DT
9936	1377	15	shell	shell	NN
9936	1377	16	in	in	IN
9936	1377	17	case	case	NN
9936	1377	18	the	the	DT
9936	1377	19	egg	egg	NN
9936	1377	20	is	be	VBZ
9936	1377	21	stored	store	VBN
9936	1377	22	for	for	IN
9936	1377	23	any	any	DT
9936	1377	24	length	length	NN
9936	1377	25	of	of	IN
9936	1377	26	time	time	NN
9936	1377	27	after	after	IN
9936	1377	28	that	that	DT
9936	1377	29	.	.	.
9936	1378	1	[	[	-LRB-
9936	1378	2	Illustration	illustration	NN
9936	1378	3	:	:	:
9936	1378	4	FIG	FIG	NNP
9936	1378	5	.	.	.
9936	1379	1	4	4	LS
9936	1379	2	:	:	:
9936	1379	3	Testing	test	VBG
9936	1379	4	the	the	DT
9936	1379	5	egg	egg	NN
9936	1379	6	.	.	.
9936	1379	7	]	]	-RRB-
9936	1380	1	[	[	-LRB-
9936	1380	2	Illustration	illustration	NN
9936	1380	3	:	:	:
9936	1380	4	FIG	FIG	NNP
9936	1380	5	.	.	.
9936	1381	1	5	5	CD
9936	1381	2	:	:	:
9936	1381	3	four	four	CD
9936	1381	4	eggs	egg	NNS
9936	1381	5	.	.	.
9936	1381	6	]	]	-RRB-
9936	1382	1	21	21	CD
9936	1382	2	.	.	.
9936	1383	1	If	if	IN
9936	1383	2	nothing	nothing	NN
9936	1383	3	has	have	VBZ
9936	1383	4	been	be	VBN
9936	1383	5	done	do	VBN
9936	1383	6	to	to	TO
9936	1383	7	preserve	preserve	VB
9936	1383	8	eggs	egg	NNS
9936	1383	9	,	,	,
9936	1383	10	the	the	DT
9936	1383	11	simple	simple	JJ
9936	1383	12	test	test	NN
9936	1383	13	for	for	IN
9936	1383	14	freshness	freshness	NN
9936	1383	15	illustrated	illustrate	VBN
9936	1383	16	in	in	IN
9936	1383	17	Fig	Fig	NNP
9936	1383	18	.	.	.
9936	1384	1	3	3	LS
9936	1384	2	,	,	,
9936	1384	3	which	which	WDT
9936	1384	4	consists	consist	VBZ
9936	1384	5	in	in	IN
9936	1384	6	placing	place	VBG
9936	1384	7	the	the	DT
9936	1384	8	eggs	egg	NNS
9936	1384	9	in	in	IN
9936	1384	10	a	a	DT
9936	1384	11	glass	glass	NN
9936	1384	12	containing	contain	VBG
9936	1384	13	water	water	NN
9936	1384	14	,	,	,
9936	1384	15	will	will	MD
9936	1384	16	be	be	VB
9936	1384	17	found	find	VBN
9936	1384	18	effective	effective	JJ
9936	1384	19	.	.	.
9936	1385	1	A	a	DT
9936	1385	2	perfectly	perfectly	RB
9936	1385	3	fresh	fresh	JJ
9936	1385	4	egg	egg	NN
9936	1385	5	will	will	MD
9936	1385	6	sink	sink	VB
9936	1385	7	when	when	WRB
9936	1385	8	it	-PRON-	PRP
9936	1385	9	is	be	VBZ
9936	1385	10	put	put	VBN
9936	1385	11	into	into	IN
9936	1385	12	the	the	DT
9936	1385	13	water	water	NN
9936	1385	14	,	,	,
9936	1385	15	but	but	CC
9936	1385	16	if	if	IN
9936	1385	17	the	the	DT
9936	1385	18	egg	egg	NN
9936	1385	19	is	be	VBZ
9936	1385	20	3	3	CD
9936	1385	21	weeks	week	NNS
9936	1385	22	old	old	JJ
9936	1385	23	the	the	DT
9936	1385	24	broad	broad	JJ
9936	1385	25	end	end	NN
9936	1385	26	will	will	MD
9936	1385	27	rise	rise	VB
9936	1385	28	slightly	slightly	RB
9936	1385	29	from	from	IN
9936	1385	30	the	the	DT
9936	1385	31	bottom	bottom	NN
9936	1385	32	of	of	IN
9936	1385	33	the	the	DT
9936	1385	34	glass	glass	NN
9936	1385	35	.	.	.
9936	1386	1	An	an	DT
9936	1386	2	egg	egg	NN
9936	1386	3	that	that	WDT
9936	1386	4	is	be	VBZ
9936	1386	5	3	3	CD
9936	1386	6	months	month	NNS
9936	1386	7	old	old	JJ
9936	1386	8	will	will	MD
9936	1386	9	sink	sink	VB
9936	1386	10	into	into	IN
9936	1386	11	water	water	NN
9936	1386	12	until	until	IN
9936	1386	13	only	only	RB
9936	1386	14	a	a	DT
9936	1386	15	slight	slight	JJ
9936	1386	16	portion	portion	NN
9936	1386	17	of	of	IN
9936	1386	18	the	the	DT
9936	1386	19	shell	shell	NN
9936	1386	20	remains	remain	VBZ
9936	1386	21	exposed	expose	VBN
9936	1386	22	;	;	:
9936	1386	23	whereas	whereas	IN
9936	1386	24	,	,	,
9936	1386	25	if	if	IN
9936	1386	26	the	the	DT
9936	1386	27	egg	egg	NN
9936	1386	28	is	be	VBZ
9936	1386	29	older	old	JJR
9936	1386	30	or	or	CC
9936	1386	31	stale	stale	JJ
9936	1386	32	,	,	,
9936	1386	33	it	-PRON-	PRP
9936	1386	34	will	will	MD
9936	1386	35	rise	rise	VB
9936	1386	36	in	in	IN
9936	1386	37	the	the	DT
9936	1386	38	water	water	NN
9936	1386	39	until	until	IN
9936	1386	40	nearly	nearly	RB
9936	1386	41	half	half	NN
9936	1386	42	of	of	IN
9936	1386	43	it	-PRON-	PRP
9936	1386	44	is	be	VBZ
9936	1386	45	exposed	expose	VBN
9936	1386	46	.	.	.
9936	1387	1	22	22	CD
9936	1387	2	.	.	.
9936	1388	1	The	the	DT
9936	1388	2	test	test	NN
9936	1388	3	known	know	VBN
9936	1388	4	as	as	IN
9936	1388	5	candling	candling	NN
9936	1388	6	,	,	,
9936	1388	7	which	which	WDT
9936	1388	8	is	be	VBZ
9936	1388	9	usually	usually	RB
9936	1388	10	applied	apply	VBN
9936	1388	11	to	to	IN
9936	1388	12	eggs	egg	NNS
9936	1388	13	before	before	IN
9936	1388	14	they	-PRON-	PRP
9936	1388	15	are	be	VBP
9936	1388	16	put	put	VBN
9936	1388	17	on	on	IN
9936	1388	18	the	the	DT
9936	1388	19	market	market	NN
9936	1388	20	,	,	,
9936	1388	21	can	can	MD
9936	1388	22	also	also	RB
9936	1388	23	be	be	VB
9936	1388	24	practiced	practice	VBN
9936	1388	25	by	by	IN
9936	1388	26	the	the	DT
9936	1388	27	housewife	housewife	NN
9936	1388	28	in	in	IN
9936	1388	29	the	the	DT
9936	1388	30	home	home	NN
9936	1388	31	.	.	.
9936	1389	1	This	this	DT
9936	1389	2	method	method	NN
9936	1389	3	of	of	IN
9936	1389	4	determining	determine	VBG
9936	1389	5	the	the	DT
9936	1389	6	freshness	freshness	NN
9936	1389	7	of	of	IN
9936	1389	8	eggs	egg	NNS
9936	1389	9	consists	consist	VBZ
9936	1389	10	in	in	IN
9936	1389	11	placing	place	VBG
9936	1389	12	a	a	DT
9936	1389	13	piece	piece	NN
9936	1389	14	of	of	IN
9936	1389	15	cardboard	cardboard	NN
9936	1389	16	containing	contain	VBG
9936	1389	17	a	a	DT
9936	1389	18	hole	hole	NN
9936	1389	19	a	a	DT
9936	1389	20	little	little	JJ
9936	1389	21	smaller	small	JJR
9936	1389	22	than	than	IN
9936	1389	23	an	an	DT
9936	1389	24	egg	egg	NN
9936	1389	25	between	between	IN
9936	1389	26	the	the	DT
9936	1389	27	eye	eye	NN
9936	1389	28	and	and	CC
9936	1389	29	a	a	DT
9936	1389	30	light	light	NN
9936	1389	31	,	,	,
9936	1389	32	which	which	WDT
9936	1389	33	may	may	MD
9936	1389	34	be	be	VB
9936	1389	35	from	from	IN
9936	1389	36	a	a	DT
9936	1389	37	lamp	lamp	NN
9936	1389	38	,	,	,
9936	1389	39	a	a	DT
9936	1389	40	gas	gas	NN
9936	1389	41	jet	jet	NN
9936	1389	42	,	,	,
9936	1389	43	or	or	CC
9936	1389	44	an	an	DT
9936	1389	45	electric	electric	JJ
9936	1389	46	light	light	NN
9936	1389	47	,	,	,
9936	1389	48	and	and	CC
9936	1389	49	holding	hold	VBG
9936	1389	50	the	the	DT
9936	1389	51	egg	egg	NN
9936	1389	52	in	in	IN
9936	1389	53	front	front	NN
9936	1389	54	of	of	IN
9936	1389	55	the	the	DT
9936	1389	56	light	light	NN
9936	1389	57	in	in	IN
9936	1389	58	the	the	DT
9936	1389	59	manner	manner	NN
9936	1389	60	shown	show	VBN
9936	1389	61	in	in	IN
9936	1389	62	Fig	Fig	NNP
9936	1389	63	.	.	.
9936	1390	1	4	4	LS
9936	1390	2	.	.	.
9936	1391	1	The	the	DT
9936	1391	2	rays	ray	NNS
9936	1391	3	of	of	IN
9936	1391	4	light	light	NN
9936	1391	5	passing	pass	VBG
9936	1391	6	through	through	IN
9936	1391	7	the	the	DT
9936	1391	8	egg	egg	NN
9936	1391	9	show	show	VBP
9936	1391	10	the	the	DT
9936	1391	11	condition	condition	NN
9936	1391	12	of	of	IN
9936	1391	13	the	the	DT
9936	1391	14	egg	egg	NN
9936	1391	15	,	,	,
9936	1391	16	the	the	DT
9936	1391	17	size	size	NN
9936	1391	18	of	of	IN
9936	1391	19	its	-PRON-	PRP$
9936	1391	20	air	air	NN
9936	1391	21	space	space	NN
9936	1391	22	,	,	,
9936	1391	23	and	and	CC
9936	1391	24	the	the	DT
9936	1391	25	growth	growth	NN
9936	1391	26	of	of	IN
9936	1391	27	mold	mold	NN
9936	1391	28	or	or	CC
9936	1391	29	the	the	DT
9936	1391	30	spoiling	spoiling	NN
9936	1391	31	of	of	IN
9936	1391	32	the	the	DT
9936	1391	33	egg	egg	NN
9936	1391	34	by	by	IN
9936	1391	35	any	any	DT
9936	1391	36	ordinary	ordinary	JJ
9936	1391	37	means	mean	NNS
9936	1391	38	.	.	.
9936	1392	1	[	[	-LRB-
9936	1392	2	Illustration	illustration	NN
9936	1392	3	:	:	:
9936	1392	4	FIG	FIG	NNP
9936	1392	5	.	.	.
9936	1393	1	6	6	CD
9936	1393	2	(	(	-LRB-
9936	1393	3	_	_	NNP
9936	1393	4	a	a	DT
9936	1393	5	_	_	NNP
9936	1393	6	)	)	-RRB-
9936	1393	7	(	(	-LRB-
9936	1393	8	_	_	NNP
9936	1393	9	b	b	NNP
9936	1393	10	_	_	NNP
9936	1393	11	)	)	-RRB-
9936	1393	12	]	]	-RRB-
9936	1393	13	In	in	IN
9936	1393	14	Fig	Fig	NNP
9936	1393	15	.	.	.
9936	1394	1	5	5	CD
9936	1394	2	is	be	VBZ
9936	1394	3	shown	show	VBN
9936	1394	4	how	how	WRB
9936	1394	5	an	an	DT
9936	1394	6	egg	egg	NN
9936	1394	7	at	at	IN
9936	1394	8	various	various	JJ
9936	1394	9	stages	stage	NNS
9936	1394	10	of	of	IN
9936	1394	11	freshness	freshness	NN
9936	1394	12	appears	appear	VBZ
9936	1394	13	when	when	WRB
9936	1394	14	candled	candle	VBN
9936	1394	15	.	.	.
9936	1395	1	When	when	WRB
9936	1395	2	an	an	DT
9936	1395	3	egg	egg	NN
9936	1395	4	is	be	VBZ
9936	1395	5	fresh	fresh	JJ
9936	1395	6	,	,	,
9936	1395	7	it	-PRON-	PRP
9936	1395	8	will	will	MD
9936	1395	9	appear	appear	VB
9936	1395	10	as	as	IN
9936	1395	11	in	in	IN
9936	1395	12	(	(	-LRB-
9936	1395	13	_	_	NNP
9936	1395	14	a	a	DT
9936	1395	15	_	_	NNP
9936	1395	16	)	)	-RRB-
9936	1395	17	;	;	:
9936	1395	18	that	that	RB
9936	1395	19	is	is	RB
9936	1395	20	,	,	,
9936	1395	21	the	the	DT
9936	1395	22	yolk	yolk	NN
9936	1395	23	will	will	MD
9936	1395	24	be	be	VB
9936	1395	25	barely	barely	RB
9936	1395	26	distinguishable	distinguishable	JJ
9936	1395	27	from	from	IN
9936	1395	28	the	the	DT
9936	1395	29	white	white	NN
9936	1395	30	except	except	IN
9936	1395	31	as	as	IN
9936	1395	32	a	a	DT
9936	1395	33	slightly	slightly	RB
9936	1395	34	darker	dark	JJR
9936	1395	35	area	area	NN
9936	1395	36	in	in	IN
9936	1395	37	the	the	DT
9936	1395	38	center	center	NN
9936	1395	39	of	of	IN
9936	1395	40	the	the	DT
9936	1395	41	egg	egg	NN
9936	1395	42	,	,	,
9936	1395	43	and	and	CC
9936	1395	44	the	the	DT
9936	1395	45	entire	entire	JJ
9936	1395	46	egg	egg	NN
9936	1395	47	will	will	MD
9936	1395	48	appear	appear	VB
9936	1395	49	clear	clear	JJ
9936	1395	50	and	and	CC
9936	1395	51	bright	bright	JJ
9936	1395	52	and	and	CC
9936	1395	53	free	free	JJ
9936	1395	54	from	from	IN
9936	1395	55	spots	spot	NNS
9936	1395	56	.	.	.
9936	1396	1	In	in	IN
9936	1396	2	an	an	DT
9936	1396	3	egg	egg	NN
9936	1396	4	that	that	WDT
9936	1396	5	is	be	VBZ
9936	1396	6	a	a	DT
9936	1396	7	little	little	JJ
9936	1396	8	older	old	JJR
9936	1396	9	,	,	,
9936	1396	10	candling	candling	NN
9936	1396	11	will	will	MD
9936	1396	12	reveal	reveal	VB
9936	1396	13	a	a	DT
9936	1396	14	slightly	slightly	RB
9936	1396	15	darker	dark	JJR
9936	1396	16	yolk	yolk	NNP
9936	1396	17	,	,	,
9936	1396	18	a	a	DT
9936	1396	19	cloudy	cloudy	JJ
9936	1396	20	white	white	JJ
9936	1396	21	,	,	,
9936	1396	22	and	and	CC
9936	1396	23	a	a	DT
9936	1396	24	larger	large	JJR
9936	1396	25	air	air	NN
9936	1396	26	space	space	NN
9936	1396	27	,	,	,
9936	1396	28	as	as	IN
9936	1396	29	in	in	IN
9936	1396	30	(	(	-LRB-
9936	1396	31	_	_	NNP
9936	1396	32	b	b	NNP
9936	1396	33	_	_	NNP
9936	1396	34	)	)	-RRB-
9936	1396	35	.	.	.
9936	1397	1	In	in	IN
9936	1397	2	a	a	DT
9936	1397	3	watery	watery	JJ
9936	1397	4	egg	egg	NN
9936	1397	5	,	,	,
9936	1397	6	or	or	CC
9936	1397	7	one	one	NN
9936	1397	8	that	that	WDT
9936	1397	9	is	be	VBZ
9936	1397	10	beginning	begin	VBG
9936	1397	11	to	to	TO
9936	1397	12	spoil	spoil	VB
9936	1397	13	,	,	,
9936	1397	14	various	various	JJ
9936	1397	15	dark	dark	JJ
9936	1397	16	spots	spot	NNS
9936	1397	17	and	and	CC
9936	1397	18	blotches	blotch	NNS
9936	1397	19	usually	usually	RB
9936	1397	20	develop	develop	VBP
9936	1397	21	,	,	,
9936	1397	22	as	as	IN
9936	1397	23	view	view	NN
9936	1397	24	(	(	-LRB-
9936	1397	25	_	_	NNP
9936	1397	26	c	c	NNP
9936	1397	27	_	_	NNP
9936	1397	28	)	)	-RRB-
9936	1397	29	indicates	indicate	VBZ
9936	1397	30	.	.	.
9936	1398	1	When	when	WRB
9936	1398	2	an	an	DT
9936	1398	3	egg	egg	NN
9936	1398	4	is	be	VBZ
9936	1398	5	rotten	rotten	JJ
9936	1398	6	,	,	,
9936	1398	7	the	the	DT
9936	1398	8	contents	content	NNS
9936	1398	9	of	of	IN
9936	1398	10	the	the	DT
9936	1398	11	shell	shell	NN
9936	1398	12	will	will	MD
9936	1398	13	look	look	VB
9936	1398	14	dark	dark	JJ
9936	1398	15	in	in	IN
9936	1398	16	candling	candling	NN
9936	1398	17	and	and	CC
9936	1398	18	the	the	DT
9936	1398	19	yolk	yolk	NN
9936	1398	20	will	will	MD
9936	1398	21	appear	appear	VB
9936	1398	22	to	to	TO
9936	1398	23	be	be	VB
9936	1398	24	mixed	mix	VBN
9936	1398	25	with	with	IN
9936	1398	26	the	the	DT
9936	1398	27	white	white	JJ
9936	1398	28	,	,	,
9936	1398	29	as	as	IN
9936	1398	30	in	in	IN
9936	1398	31	(	(	-LRB-
9936	1398	32	_	_	NNP
9936	1398	33	d	d	NNP
9936	1398	34	_	_	NNP
9936	1398	35	)	)	-RRB-
9936	1398	36	.	.	.
9936	1399	1	23	23	CD
9936	1399	2	.	.	.
9936	1400	1	If	if	IN
9936	1400	2	the	the	DT
9936	1400	3	housewife	housewife	NN
9936	1400	4	does	do	VBZ
9936	1400	5	not	not	RB
9936	1400	6	wish	wish	VB
9936	1400	7	to	to	TO
9936	1400	8	resort	resort	VB
9936	1400	9	to	to	IN
9936	1400	10	candling	candling	NN
9936	1400	11	,	,	,
9936	1400	12	she	-PRON-	PRP
9936	1400	13	may	may	MD
9936	1400	14	determine	determine	VB
9936	1400	15	the	the	DT
9936	1400	16	condition	condition	NN
9936	1400	17	of	of	IN
9936	1400	18	an	an	DT
9936	1400	19	egg	egg	NN
9936	1400	20	by	by	IN
9936	1400	21	breaking	break	VBG
9936	1400	22	it	-PRON-	PRP
9936	1400	23	into	into	IN
9936	1400	24	a	a	DT
9936	1400	25	saucer	saucer	NN
9936	1400	26	and	and	CC
9936	1400	27	examining	examine	VBG
9936	1400	28	it	-PRON-	PRP
9936	1400	29	carefully	carefully	RB
9936	1400	30	.	.	.
9936	1401	1	If	if	IN
9936	1401	2	the	the	DT
9936	1401	3	egg	egg	NN
9936	1401	4	is	be	VBZ
9936	1401	5	newly	newly	RB
9936	1401	6	laid	lay	VBN
9936	1401	7	,	,	,
9936	1401	8	no	no	DT
9936	1401	9	odor	odor	NN
9936	1401	10	will	will	MD
9936	1401	11	be	be	VB
9936	1401	12	detected	detect	VBN
9936	1401	13	and	and	CC
9936	1401	14	the	the	DT
9936	1401	15	white	white	NNP
9936	1401	16	will	will	MD
9936	1401	17	be	be	VB
9936	1401	18	clear	clear	JJ
9936	1401	19	,	,	,
9936	1401	20	elastic	elastic	JJ
9936	1401	21	,	,	,
9936	1401	22	and	and	CC
9936	1401	23	rather	rather	RB
9936	1401	24	thick	thick	JJ
9936	1401	25	;	;	:
9936	1401	26	also	also	RB
9936	1401	27	,	,	,
9936	1401	28	where	where	WRB
9936	1401	29	it	-PRON-	PRP
9936	1401	30	joins	join	VBZ
9936	1401	31	the	the	DT
9936	1401	32	yolk	yolk	NN
9936	1401	33	it	-PRON-	PRP
9936	1401	34	will	will	MD
9936	1401	35	be	be	VB
9936	1401	36	almost	almost	RB
9936	1401	37	solid	solid	JJ
9936	1401	38	.	.	.
9936	1402	1	The	the	DT
9936	1402	2	yolk	yolk	NN
9936	1402	3	of	of	IN
9936	1402	4	such	such	PDT
9936	1402	5	an	an	DT
9936	1402	6	egg	egg	NN
9936	1402	7	will	will	MD
9936	1402	8	have	have	VB
9936	1402	9	an	an	DT
9936	1402	10	even	even	RB
9936	1402	11	yellow	yellow	JJ
9936	1402	12	color	color	NN
9936	1402	13	,	,	,
9936	1402	14	without	without	IN
9936	1402	15	lighter	light	JJR
9936	1402	16	or	or	CC
9936	1402	17	darker	dark	JJR
9936	1402	18	spots	spot	NNS
9936	1402	19	and	and	CC
9936	1402	20	,	,	,
9936	1402	21	as	as	IN
9936	1402	22	shown	show	VBN
9936	1402	23	in	in	IN
9936	1402	24	Fig	Fig	NNP
9936	1402	25	.	.	.
9936	1403	1	6	6	CD
9936	1403	2	(	(	-LRB-
9936	1403	3	_	_	NNP
9936	1403	4	a	a	DT
9936	1403	5	_	_	NNP
9936	1403	6	)	)	-RRB-
9936	1403	7	,	,	,
9936	1403	8	will	will	MD
9936	1403	9	stand	stand	VB
9936	1403	10	up	up	RP
9936	1403	11	well	well	RB
9936	1403	12	from	from	IN
9936	1403	13	the	the	DT
9936	1403	14	surface	surface	NN
9936	1403	15	of	of	IN
9936	1403	16	the	the	DT
9936	1403	17	white	white	NNP
9936	1403	18	.	.	.
9936	1404	1	Sometimes	sometimes	RB
9936	1404	2	a	a	DT
9936	1404	3	small	small	JJ
9936	1404	4	spot	spot	NN
9936	1404	5	of	of	IN
9936	1404	6	blood	blood	NN
9936	1404	7	may	may	MD
9936	1404	8	be	be	VB
9936	1404	9	detected	detect	VBN
9936	1404	10	on	on	IN
9936	1404	11	the	the	DT
9936	1404	12	yolk	yolk	NN
9936	1404	13	of	of	IN
9936	1404	14	a	a	DT
9936	1404	15	perfectly	perfectly	RB
9936	1404	16	fresh	fresh	JJ
9936	1404	17	egg	egg	NN
9936	1404	18	,	,	,
9936	1404	19	but	but	CC
9936	1404	20	,	,	,
9936	1404	21	while	while	IN
9936	1404	22	this	this	DT
9936	1404	23	is	be	VBZ
9936	1404	24	not	not	RB
9936	1404	25	pleasant	pleasant	JJ
9936	1404	26	to	to	TO
9936	1404	27	look	look	VB
9936	1404	28	at	at	IN
9936	1404	29	,	,	,
9936	1404	30	it	-PRON-	PRP
9936	1404	31	does	do	VBZ
9936	1404	32	not	not	RB
9936	1404	33	affect	affect	VB
9936	1404	34	the	the	DT
9936	1404	35	quality	quality	NN
9936	1404	36	of	of	IN
9936	1404	37	the	the	DT
9936	1404	38	egg	egg	NN
9936	1404	39	.	.	.
9936	1405	1	When	when	WRB
9936	1405	2	an	an	DT
9936	1405	3	egg	egg	NN
9936	1405	4	that	that	WDT
9936	1405	5	is	be	VBZ
9936	1405	6	not	not	RB
9936	1405	7	real	real	JJ
9936	1405	8	fresh	fresh	JJ
9936	1405	9	is	be	VBZ
9936	1405	10	broken	break	VBN
9936	1405	11	into	into	IN
9936	1405	12	a	a	DT
9936	1405	13	saucer	saucer	NN
9936	1405	14	,	,	,
9936	1405	15	the	the	DT
9936	1405	16	yolk	yolk	NN
9936	1405	17	will	will	MD
9936	1405	18	lie	lie	VB
9936	1405	19	flat	flat	JJ
9936	1405	20	,	,	,
9936	1405	21	as	as	IN
9936	1405	22	in	in	IN
9936	1405	23	(	(	-LRB-
9936	1405	24	_	_	NNP
9936	1405	25	b	b	NNP
9936	1405	26	_	_	NNP
9936	1405	27	)	)	-RRB-
9936	1405	28	.	.	.
9936	1406	1	In	in	IN
9936	1406	2	an	an	DT
9936	1406	3	egg	egg	NN
9936	1406	4	that	that	WDT
9936	1406	5	is	be	VBZ
9936	1406	6	quite	quite	RB
9936	1406	7	stale	stale	JJ
9936	1406	8	,	,	,
9936	1406	9	the	the	DT
9936	1406	10	membrane	membrane	NN
9936	1406	11	surrounding	surround	VBG
9936	1406	12	the	the	DT
9936	1406	13	yolk	yolk	NN
9936	1406	14	is	be	VBZ
9936	1406	15	easily	easily	RB
9936	1406	16	destroyed	destroy	VBN
9936	1406	17	,	,	,
9936	1406	18	so	so	IN
9936	1406	19	that	that	IN
9936	1406	20	even	even	RB
9936	1406	21	when	when	WRB
9936	1406	22	such	such	PDT
9936	1406	23	an	an	DT
9936	1406	24	egg	egg	NN
9936	1406	25	is	be	VBZ
9936	1406	26	broken	break	VBN
9936	1406	27	carefully	carefully	RB
9936	1406	28	the	the	DT
9936	1406	29	yolk	yolk	NN
9936	1406	30	and	and	CC
9936	1406	31	the	the	DT
9936	1406	32	white	white	NNP
9936	1406	33	are	be	VBP
9936	1406	34	likely	likely	JJ
9936	1406	35	to	to	TO
9936	1406	36	run	run	VB
9936	1406	37	together	together	RB
9936	1406	38	.	.	.
9936	1407	1	*	*	NFP
9936	1407	2	*	*	NFP
9936	1407	3	*	*	NFP
9936	1407	4	*	*	NFP
9936	1407	5	*	*	NFP
9936	1407	6	PRESERVATION	preservation	NN
9936	1407	7	OF	of	IN
9936	1407	8	EGGS	EGGS	NNP
9936	1407	9	CAUSES	cause	NNS
9936	1407	10	AND	and	CC
9936	1407	11	PREVENTION	PREVENTION	NNP
9936	1407	12	OF	of	IN
9936	1407	13	DETERIORATION	DETERIORATION	NNP
9936	1407	14	24	24	CD
9936	1407	15	.	.	.
9936	1408	1	As	as	IN
9936	1408	2	has	have	VBZ
9936	1408	3	been	be	VBN
9936	1408	4	implied	imply	VBN
9936	1408	5	in	in	IN
9936	1408	6	the	the	DT
9936	1408	7	discussion	discussion	NN
9936	1408	8	given	give	VBN
9936	1408	9	thus	thus	RB
9936	1408	10	far	far	RB
9936	1408	11	,	,	,
9936	1408	12	eggs	egg	NNS
9936	1408	13	will	will	MD
9936	1408	14	deteriorate	deteriorate	VB
9936	1408	15	or	or	CC
9936	1408	16	spoil	spoil	VB
9936	1408	17	in	in	IN
9936	1408	18	a	a	DT
9936	1408	19	comparatively	comparatively	RB
9936	1408	20	short	short	JJ
9936	1408	21	time	time	NN
9936	1408	22	unless	unless	IN
9936	1408	23	something	something	NN
9936	1408	24	is	be	VBZ
9936	1408	25	done	do	VBN
9936	1408	26	to	to	TO
9936	1408	27	preserve	preserve	VB
9936	1408	28	them	-PRON-	PRP
9936	1408	29	.	.	.
9936	1409	1	In	in	IN
9936	1409	2	view	view	NN
9936	1409	3	of	of	IN
9936	1409	4	the	the	DT
9936	1409	5	eggs	egg	NNS
9936	1409	6	she	-PRON-	PRP
9936	1409	7	keeps	keep	VBZ
9936	1409	8	on	on	IN
9936	1409	9	hand	hand	NN
9936	1409	10	at	at	IN
9936	1409	11	home	home	NN
9936	1409	12	,	,	,
9936	1409	13	as	as	RB
9936	1409	14	well	well	RB
9936	1409	15	as	as	IN
9936	1409	16	those	those	DT
9936	1409	17	she	-PRON-	PRP
9936	1409	18	buys	buy	VBZ
9936	1409	19	,	,	,
9936	1409	20	the	the	DT
9936	1409	21	causes	cause	NNS
9936	1409	22	of	of	IN
9936	1409	23	spoiling	spoiling	NN
9936	1409	24	and	and	CC
9936	1409	25	the	the	DT
9936	1409	26	ways	way	NNS
9936	1409	27	in	in	IN
9936	1409	28	which	which	WDT
9936	1409	29	to	to	TO
9936	1409	30	prevent	prevent	VB
9936	1409	31	spoiling	spoiling	NN
9936	1409	32	are	be	VBP
9936	1409	33	matters	matter	NNS
9936	1409	34	with	with	IN
9936	1409	35	which	which	WDT
9936	1409	36	the	the	DT
9936	1409	37	housewife	housewife	NN
9936	1409	38	should	should	MD
9936	1409	39	be	be	VB
9936	1409	40	familiar	familiar	JJ
9936	1409	41	,	,	,
9936	1409	42	particularly	particularly	RB
9936	1409	43	if	if	IN
9936	1409	44	she	-PRON-	PRP
9936	1409	45	would	would	MD
9936	1409	46	secure	secure	VB
9936	1409	47	for	for	IN
9936	1409	48	her	-PRON-	PRP$
9936	1409	49	family	family	NN
9936	1409	50	eggs	egg	NNS
9936	1409	51	of	of	IN
9936	1409	52	the	the	DT
9936	1409	53	best	good	JJS
9936	1409	54	quality	quality	NN
9936	1409	55	at	at	IN
9936	1409	56	prices	price	NNS
9936	1409	57	that	that	WDT
9936	1409	58	are	be	VBP
9936	1409	59	not	not	RB
9936	1409	60	beyond	beyond	IN
9936	1409	61	her	-PRON-	PRP$
9936	1409	62	means	mean	NNS
9936	1409	63	.	.	.
9936	1410	1	The	the	DT
9936	1410	2	spoiling	spoiling	NN
9936	1410	3	of	of	IN
9936	1410	4	eggs	egg	NNS
9936	1410	5	is	be	VBZ
9936	1410	6	due	due	JJ
9936	1410	7	to	to	IN
9936	1410	8	decomposition	decomposition	NN
9936	1410	9	,	,	,
9936	1410	10	which	which	WDT
9936	1410	11	is	be	VBZ
9936	1410	12	caused	cause	VBN
9936	1410	13	by	by	IN
9936	1410	14	molds	mold	NNS
9936	1410	15	or	or	CC
9936	1410	16	bacteria	bacteria	NNS
9936	1410	17	that	that	WDT
9936	1410	18	result	result	VBP
9936	1410	19	from	from	IN
9936	1410	20	accidental	accidental	JJ
9936	1410	21	causes	cause	NNS
9936	1410	22	,	,	,
9936	1410	23	and	and	CC
9936	1410	24	,	,	,
9936	1410	25	in	in	IN
9936	1410	26	fertile	fertile	JJ
9936	1410	27	eggs	egg	NNS
9936	1410	28	,	,	,
9936	1410	29	to	to	IN
9936	1410	30	the	the	DT
9936	1410	31	germination	germination	NN
9936	1410	32	and	and	CC
9936	1410	33	development	development	NN
9936	1410	34	of	of	IN
9936	1410	35	the	the	DT
9936	1410	36	chick	chick	NNP
9936	1410	37	,	,	,
9936	1410	38	which	which	WDT
9936	1410	39	is	be	VBZ
9936	1410	40	a	a	DT
9936	1410	41	natural	natural	JJ
9936	1410	42	process	process	NN
9936	1410	43	.	.	.
9936	1411	1	The	the	DT
9936	1411	2	loss	loss	NN
9936	1411	3	of	of	IN
9936	1411	4	quality	quality	NN
9936	1411	5	resulting	result	VBG
9936	1411	6	from	from	IN
9936	1411	7	molds	mold	NNS
9936	1411	8	and	and	CC
9936	1411	9	bacteria	bacteria	NNS
9936	1411	10	in	in	IN
9936	1411	11	the	the	DT
9936	1411	12	egg	egg	NN
9936	1411	13	is	be	VBZ
9936	1411	14	brought	bring	VBN
9936	1411	15	about	about	RP
9936	1411	16	by	by	IN
9936	1411	17	their	-PRON-	PRP$
9936	1411	18	growth	growth	NN
9936	1411	19	and	and	CC
9936	1411	20	by	by	IN
9936	1411	21	the	the	DT
9936	1411	22	formation	formation	NN
9936	1411	23	of	of	IN
9936	1411	24	chemical	chemical	JJ
9936	1411	25	compounds	compound	NNS
9936	1411	26	,	,	,
9936	1411	27	which	which	WDT
9936	1411	28	give	give	VBP
9936	1411	29	spoiled	spoil	VBN
9936	1411	30	eggs	egg	NNS
9936	1411	31	their	-PRON-	PRP$
9936	1411	32	peculiar	peculiar	JJ
9936	1411	33	appearance	appearance	NN
9936	1411	34	,	,	,
9936	1411	35	taste	taste	NN
9936	1411	36	,	,	,
9936	1411	37	and	and	CC
9936	1411	38	odor	odor	NN
9936	1411	39	.	.	.
9936	1412	1	Some	some	DT
9936	1412	2	of	of	IN
9936	1412	3	these	these	DT
9936	1412	4	molds	mold	NNS
9936	1412	5	are	be	VBP
9936	1412	6	not	not	RB
9936	1412	7	injurious	injurious	JJ
9936	1412	8	to	to	IN
9936	1412	9	health	health	VB
9936	1412	10	,	,	,
9936	1412	11	while	while	IN
9936	1412	12	others	other	NNS
9936	1412	13	may	may	MD
9936	1412	14	give	give	VB
9936	1412	15	rise	rise	NN
9936	1412	16	to	to	IN
9936	1412	17	more	more	RBR
9936	1412	18	or	or	CC
9936	1412	19	less	less	RBR
9936	1412	20	serious	serious	JJ
9936	1412	21	illness	illness	NN
9936	1412	22	.	.	.
9936	1413	1	25	25	CD
9936	1413	2	.	.	.
9936	1414	1	Various	various	JJ
9936	1414	2	methods	method	NNS
9936	1414	3	have	have	VBP
9936	1414	4	been	be	VBN
9936	1414	5	devised	devise	VBN
9936	1414	6	whereby	whereby	WRB
9936	1414	7	their	-PRON-	PRP$
9936	1414	8	rapid	rapid	JJ
9936	1414	9	deterioration	deterioration	NN
9936	1414	10	may	may	MD
9936	1414	11	be	be	VB
9936	1414	12	prevented	prevent	VBN
9936	1414	13	,	,	,
9936	1414	14	and	and	CC
9936	1414	15	a	a	DT
9936	1414	16	knowledge	knowledge	NN
9936	1414	17	of	of	IN
9936	1414	18	these	these	DT
9936	1414	19	is	be	VBZ
9936	1414	20	important	important	JJ
9936	1414	21	to	to	IN
9936	1414	22	those	those	DT
9936	1414	23	who	who	WP
9936	1414	24	have	have	VBP
9936	1414	25	occasion	occasion	NN
9936	1414	26	to	to	TO
9936	1414	27	purchase	purchase	VB
9936	1414	28	eggs	egg	NNS
9936	1414	29	or	or	CC
9936	1414	30	to	to	TO
9936	1414	31	keep	keep	VB
9936	1414	32	them	-PRON-	PRP
9936	1414	33	over	over	RP
9936	1414	34	from	from	IN
9936	1414	35	the	the	DT
9936	1414	36	season	season	NN
9936	1414	37	of	of	IN
9936	1414	38	plenty	plenty	NN
9936	1414	39	to	to	IN
9936	1414	40	the	the	DT
9936	1414	41	season	season	NN
9936	1414	42	of	of	IN
9936	1414	43	scarcity	scarcity	NN
9936	1414	44	.	.	.
9936	1415	1	The	the	DT
9936	1415	2	method	method	NN
9936	1415	3	followed	follow	VBD
9936	1415	4	to	to	TO
9936	1415	5	prevent	prevent	VB
9936	1415	6	losses	loss	NNS
9936	1415	7	due	due	JJ
9936	1415	8	to	to	IN
9936	1415	9	the	the	DT
9936	1415	10	development	development	NN
9936	1415	11	of	of	IN
9936	1415	12	the	the	DT
9936	1415	13	embryo	embryo	NN
9936	1415	14	consists	consist	VBZ
9936	1415	15	in	in	IN
9936	1415	16	the	the	DT
9936	1415	17	production	production	NN
9936	1415	18	of	of	IN
9936	1415	19	infertile	infertile	JJ
9936	1415	20	eggs	egg	NNS
9936	1415	21	--	--	:
9936	1415	22	that	that	RB
9936	1415	23	is	is	RB
9936	1415	24	,	,	,
9936	1415	25	eggs	egg	NNS
9936	1415	26	that	that	WDT
9936	1415	27	are	be	VBP
9936	1415	28	non	non	JJ
9936	1415	29	-	-	JJ
9936	1415	30	productive	productive	JJ
9936	1415	31	.	.	.
9936	1416	1	This	this	DT
9936	1416	2	is	be	VBZ
9936	1416	3	a	a	DT
9936	1416	4	point	point	NN
9936	1416	5	that	that	WDT
9936	1416	6	is	be	VBZ
9936	1416	7	as	as	RB
9936	1416	8	well	well	RB
9936	1416	9	worth	worth	JJ
9936	1416	10	remembering	remember	VBG
9936	1416	11	in	in	IN
9936	1416	12	the	the	DT
9936	1416	13	home	home	NN
9936	1416	14	production	production	NN
9936	1416	15	of	of	IN
9936	1416	16	eggs	egg	NNS
9936	1416	17	as	as	IN
9936	1416	18	it	-PRON-	PRP
9936	1416	19	is	be	VBZ
9936	1416	20	in	in	IN
9936	1416	21	professional	professional	JJ
9936	1416	22	poultry	poultry	NN
9936	1416	23	raising	raising	NN
9936	1416	24	.	.	.
9936	1417	1	The	the	DT
9936	1417	2	method	method	NN
9936	1417	3	employed	employ	VBN
9936	1417	4	to	to	TO
9936	1417	5	prevent	prevent	VB
9936	1417	6	the	the	DT
9936	1417	7	infection	infection	NN
9936	1417	8	of	of	IN
9936	1417	9	eggs	egg	NNS
9936	1417	10	by	by	IN
9936	1417	11	molds	mold	NNS
9936	1417	12	and	and	CC
9936	1417	13	bacteria	bacteria	NNS
9936	1417	14	is	be	VBZ
9936	1417	15	to	to	TO
9936	1417	16	keep	keep	VB
9936	1417	17	them	-PRON-	PRP
9936	1417	18	clean	clean	JJ
9936	1417	19	and	and	CC
9936	1417	20	dry	dry	JJ
9936	1417	21	from	from	IN
9936	1417	22	the	the	DT
9936	1417	23	time	time	NN
9936	1417	24	they	-PRON-	PRP
9936	1417	25	are	be	VBP
9936	1417	26	laid	lay	VBN
9936	1417	27	until	until	IN
9936	1417	28	they	-PRON-	PRP
9936	1417	29	are	be	VBP
9936	1417	30	finally	finally	RB
9936	1417	31	used	use	VBN
9936	1417	32	.	.	.
9936	1418	1	26	26	CD
9936	1418	2	.	.	.
9936	1419	1	While	while	IN
9936	1419	2	the	the	DT
9936	1419	3	preservation	preservation	NN
9936	1419	4	of	of	IN
9936	1419	5	eggs	egg	NNS
9936	1419	6	is	be	VBZ
9936	1419	7	carried	carry	VBN
9936	1419	8	on	on	RP
9936	1419	9	to	to	IN
9936	1419	10	a	a	DT
9936	1419	11	greater	great	JJR
9936	1419	12	extent	extent	NN
9936	1419	13	at	at	IN
9936	1419	14	present	present	JJ
9936	1419	15	than	than	IN
9936	1419	16	formerly	formerly	RB
9936	1419	17	,	,	,
9936	1419	18	the	the	DT
9936	1419	19	idea	idea	NN
9936	1419	20	is	be	VBZ
9936	1419	21	neither	neither	CC
9936	1419	22	new	new	JJ
9936	1419	23	nor	nor	CC
9936	1419	24	original	original	JJ
9936	1419	25	;	;	:
9936	1419	26	indeed	indeed	RB
9936	1419	27	,	,	,
9936	1419	28	it	-PRON-	PRP
9936	1419	29	has	have	VBZ
9936	1419	30	been	be	VBN
9936	1419	31	practiced	practice	VBN
9936	1419	32	for	for	IN
9936	1419	33	many	many	JJ
9936	1419	34	years	year	NNS
9936	1419	35	by	by	IN
9936	1419	36	the	the	DT
9936	1419	37	people	people	NNS
9936	1419	38	of	of	IN
9936	1419	39	some	some	DT
9936	1419	40	foreign	foreign	JJ
9936	1419	41	countries	country	NNS
9936	1419	42	.	.	.
9936	1420	1	For	for	IN
9936	1420	2	instance	instance	NN
9936	1420	3	,	,	,
9936	1420	4	in	in	IN
9936	1420	5	some	some	DT
9936	1420	6	sections	section	NNS
9936	1420	7	of	of	IN
9936	1420	8	China	China	NNP
9936	1420	9	,	,	,
9936	1420	10	duck	duck	NN
9936	1420	11	eggs	egg	NNS
9936	1420	12	are	be	VBP
9936	1420	13	preserved	preserve	VBN
9936	1420	14	by	by	IN
9936	1420	15	covering	cover	VBG
9936	1420	16	them	-PRON-	PRP
9936	1420	17	with	with	IN
9936	1420	18	a	a	DT
9936	1420	19	layer	layer	NN
9936	1420	20	of	of	IN
9936	1420	21	mud	mud	NN
9936	1420	22	,	,	,
9936	1420	23	and	and	CC
9936	1420	24	such	such	JJ
9936	1420	25	eggs	egg	NNS
9936	1420	26	are	be	VBP
9936	1420	27	often	often	RB
9936	1420	28	kept	keep	VBN
9936	1420	29	for	for	IN
9936	1420	30	a	a	DT
9936	1420	31	year	year	NN
9936	1420	32	or	or	CC
9936	1420	33	more	more	JJR
9936	1420	34	before	before	IN
9936	1420	35	they	-PRON-	PRP
9936	1420	36	are	be	VBP
9936	1420	37	eaten	eat	VBN
9936	1420	38	.	.	.
9936	1421	1	However	however	RB
9936	1421	2	,	,	,
9936	1421	3	eggs	egg	NNS
9936	1421	4	stored	store	VBN
9936	1421	5	in	in	IN
9936	1421	6	this	this	DT
9936	1421	7	way	way	NN
9936	1421	8	decompose	decompose	NN
9936	1421	9	and	and	CC
9936	1421	10	their	-PRON-	PRP$
9936	1421	11	odor	odor	NN
9936	1421	12	and	and	CC
9936	1421	13	flavor	flavor	NN
9936	1421	14	disappear	disappear	VBP
9936	1421	15	before	before	IN
9936	1421	16	they	-PRON-	PRP
9936	1421	17	are	be	VBP
9936	1421	18	used	use	VBN
9936	1421	19	,	,	,
9936	1421	20	so	so	IN
9936	1421	21	that	that	IN
9936	1421	22	they	-PRON-	PRP
9936	1421	23	must	must	MD
9936	1421	24	usually	usually	RB
9936	1421	25	be	be	VB
9936	1421	26	hard	hard	RB
9936	1421	27	boiled	boil	VBN
9936	1421	28	before	before	IN
9936	1421	29	they	-PRON-	PRP
9936	1421	30	can	can	MD
9936	1421	31	be	be	VB
9936	1421	32	eaten	eat	VBN
9936	1421	33	.	.	.
9936	1422	1	Egg	egg	NN
9936	1422	2	preservation	preservation	NN
9936	1422	3	such	such	JJ
9936	1422	4	as	as	IN
9936	1422	5	is	be	VBZ
9936	1422	6	practiced	practice	VBN
9936	1422	7	in	in	IN
9936	1422	8	the	the	DT
9936	1422	9	United	United	NNP
9936	1422	10	States	States	NNP
9936	1422	11	is	be	VBZ
9936	1422	12	the	the	DT
9936	1422	13	opposite	opposite	NN
9936	1422	14	of	of	IN
9936	1422	15	this	this	DT
9936	1422	16	and	and	CC
9936	1422	17	attempts	attempt	VBZ
9936	1422	18	to	to	TO
9936	1422	19	prevent	prevent	VB
9936	1422	20	not	not	RB
9936	1422	21	only	only	RB
9936	1422	22	ripening	ripening	JJ
9936	1422	23	processes	process	NNS
9936	1422	24	and	and	CC
9936	1422	25	putrefactive	putrefactive	JJ
9936	1422	26	changes	change	NNS
9936	1422	27	but	but	CC
9936	1422	28	any	any	DT
9936	1422	29	bacterial	bacterial	JJ
9936	1422	30	or	or	CC
9936	1422	31	other	other	JJ
9936	1422	32	changes	change	NNS
9936	1422	33	that	that	WDT
9936	1422	34	lessen	lessen	VBD
9936	1422	35	the	the	DT
9936	1422	36	original	original	JJ
9936	1422	37	quality	quality	NN
9936	1422	38	.	.	.
9936	1423	1	It	-PRON-	PRP
9936	1423	2	will	will	MD
9936	1423	3	be	be	VB
9936	1423	4	well	well	JJ
9936	1423	5	to	to	TO
9936	1423	6	note	note	VB
9936	1423	7	,	,	,
9936	1423	8	however	however	RB
9936	1423	9	,	,	,
9936	1423	10	that	that	IN
9936	1423	11	eggs	egg	NNS
9936	1423	12	preserved	preserve	VBN
9936	1423	13	for	for	IN
9936	1423	14	any	any	DT
9936	1423	15	length	length	NN
9936	1423	16	of	of	IN
9936	1423	17	time	time	NN
9936	1423	18	deteriorate	deteriorate	VB
9936	1423	19	to	to	IN
9936	1423	20	some	some	DT
9936	1423	21	extent	extent	NN
9936	1423	22	and	and	CC
9936	1423	23	can	can	MD
9936	1423	24	not	not	RB
9936	1423	25	be	be	VB
9936	1423	26	expected	expect	VBN
9936	1423	27	to	to	TO
9936	1423	28	be	be	VB
9936	1423	29	equally	equally	RB
9936	1423	30	as	as	RB
9936	1423	31	good	good	JJ
9936	1423	32	as	as	IN
9936	1423	33	fresh	fresh	JJ
9936	1423	34	eggs	egg	NNS
9936	1423	35	.	.	.
9936	1424	1	COMMERCIAL	commercial	JJ
9936	1424	2	PRESERVATION	preservation	NN
9936	1424	3	OF	of	IN
9936	1424	4	EGGS	EGGS	NNP
9936	1424	5	27	27	CD
9936	1424	6	.	.	.
9936	1425	1	The	the	DT
9936	1425	2	usual	usual	JJ
9936	1425	3	market	market	NN
9936	1425	4	method	method	NN
9936	1425	5	of	of	IN
9936	1425	6	preserving	preserve	VBG
9936	1425	7	eggs	egg	NNS
9936	1425	8	is	be	VBZ
9936	1425	9	by	by	IN
9936	1425	10	cold	cold	JJ
9936	1425	11	storage	storage	NN
9936	1425	12	,	,	,
9936	1425	13	an	an	DT
9936	1425	14	industry	industry	NN
9936	1425	15	that	that	WDT
9936	1425	16	has	have	VBZ
9936	1425	17	developed	develop	VBN
9936	1425	18	to	to	IN
9936	1425	19	vast	vast	JJ
9936	1425	20	proportions	proportion	NNS
9936	1425	21	in	in	IN
9936	1425	22	recent	recent	JJ
9936	1425	23	years	year	NNS
9936	1425	24	.	.	.
9936	1426	1	The	the	DT
9936	1426	2	success	success	NN
9936	1426	3	of	of	IN
9936	1426	4	this	this	DT
9936	1426	5	method	method	NN
9936	1426	6	depends	depend	VBZ
9936	1426	7	on	on	IN
9936	1426	8	the	the	DT
9936	1426	9	fact	fact	NN
9936	1426	10	that	that	IN
9936	1426	11	germs	germ	NNS
9936	1426	12	causing	cause	VBG
9936	1426	13	decomposition	decomposition	NN
9936	1426	14	will	will	MD
9936	1426	15	not	not	RB
9936	1426	16	live	live	VB
9936	1426	17	in	in	IN
9936	1426	18	a	a	DT
9936	1426	19	low	low	JJ
9936	1426	20	temperature	temperature	NN
9936	1426	21	.	.	.
9936	1427	1	While	while	IN
9936	1427	2	the	the	DT
9936	1427	3	plan	plan	NN
9936	1427	4	of	of	IN
9936	1427	5	storing	store	VBG
9936	1427	6	eggs	egg	NNS
9936	1427	7	is	be	VBZ
9936	1427	8	responsible	responsible	JJ
9936	1427	9	for	for	IN
9936	1427	10	their	-PRON-	PRP$
9936	1427	11	high	high	JJ
9936	1427	12	price	price	NN
9936	1427	13	at	at	IN
9936	1427	14	certain	certain	JJ
9936	1427	15	times	time	NNS
9936	1427	16	,	,	,
9936	1427	17	it	-PRON-	PRP
9936	1427	18	is	be	VBZ
9936	1427	19	also	also	RB
9936	1427	20	a	a	DT
9936	1427	21	means	means	NN
9936	1427	22	of	of	IN
9936	1427	23	supplying	supply	VBG
9936	1427	24	eggs	egg	NNS
9936	1427	25	to	to	IN
9936	1427	26	many	many	JJ
9936	1427	27	persons	person	NNS
9936	1427	28	who	who	WP
9936	1427	29	would	would	MD
9936	1427	30	otherwise	otherwise	RB
9936	1427	31	not	not	RB
9936	1427	32	be	be	VB
9936	1427	33	able	able	JJ
9936	1427	34	to	to	TO
9936	1427	35	obtain	obtain	VB
9936	1427	36	them	-PRON-	PRP
9936	1427	37	.	.	.
9936	1428	1	The	the	DT
9936	1428	2	greatest	great	JJS
9936	1428	3	point	point	NN
9936	1428	4	in	in	IN
9936	1428	5	favor	favor	NN
9936	1428	6	of	of	IN
9936	1428	7	this	this	DT
9936	1428	8	plan	plan	NN
9936	1428	9	,	,	,
9936	1428	10	however	however	RB
9936	1428	11	,	,	,
9936	1428	12	is	be	VBZ
9936	1428	13	that	that	IN
9936	1428	14	it	-PRON-	PRP
9936	1428	15	makes	make	VBZ
9936	1428	16	possible	possible	JJ
9936	1428	17	the	the	DT
9936	1428	18	marketing	marketing	NN
9936	1428	19	of	of	IN
9936	1428	20	quantities	quantity	NNS
9936	1428	21	of	of	IN
9936	1428	22	eggs	egg	NNS
9936	1428	23	during	during	IN
9936	1428	24	the	the	DT
9936	1428	25	winter	winter	NN
9936	1428	26	season	season	NN
9936	1428	27	of	of	IN
9936	1428	28	scarcity	scarcity	NN
9936	1428	29	at	at	IN
9936	1428	30	a	a	DT
9936	1428	31	price	price	NN
9936	1428	32	that	that	WDT
9936	1428	33	,	,	,
9936	1428	34	although	although	IN
9936	1428	35	somewhat	somewhat	RB
9936	1428	36	high	high	JJ
9936	1428	37	at	at	IN
9936	1428	38	times	time	NNS
9936	1428	39	,	,	,
9936	1428	40	is	be	VBZ
9936	1428	41	much	much	RB
9936	1428	42	more	more	RBR
9936	1428	43	moderate	moderate	JJ
9936	1428	44	than	than	IN
9936	1428	45	it	-PRON-	PRP
9936	1428	46	would	would	MD
9936	1428	47	be	be	VB
9936	1428	48	if	if	IN
9936	1428	49	it	-PRON-	PRP
9936	1428	50	were	be	VBD
9936	1428	51	not	not	RB
9936	1428	52	possible	possible	JJ
9936	1428	53	to	to	TO
9936	1428	54	store	store	VB
9936	1428	55	eggs	egg	NNS
9936	1428	56	in	in	IN
9936	1428	57	large	large	JJ
9936	1428	58	quantities	quantity	NNS
9936	1428	59	.	.	.
9936	1429	1	28	28	CD
9936	1429	2	.	.	.
9936	1430	1	In	in	IN
9936	1430	2	order	order	NN
9936	1430	3	that	that	IN
9936	1430	4	advantage	advantage	NN
9936	1430	5	may	may	MD
9936	1430	6	be	be	VB
9936	1430	7	taken	take	VBN
9936	1430	8	of	of	IN
9936	1430	9	favorable	favorable	JJ
9936	1430	10	climatic	climatic	JJ
9936	1430	11	conditions	condition	NNS
9936	1430	12	,	,	,
9936	1430	13	eggs	egg	NNS
9936	1430	14	are	be	VBP
9936	1430	15	commonly	commonly	RB
9936	1430	16	purchased	purchase	VBN
9936	1430	17	for	for	IN
9936	1430	18	storage	storage	NN
9936	1430	19	as	as	RB
9936	1430	20	early	early	RB
9936	1430	21	in	in	IN
9936	1430	22	the	the	DT
9936	1430	23	year	year	NN
9936	1430	24	as	as	IN
9936	1430	25	they	-PRON-	PRP
9936	1430	26	are	be	VBP
9936	1430	27	abundant	abundant	JJ
9936	1430	28	.	.	.
9936	1431	1	They	-PRON-	PRP
9936	1431	2	are	be	VBP
9936	1431	3	selected	select	VBN
9936	1431	4	with	with	IN
9936	1431	5	great	great	JJ
9936	1431	6	care	care	NN
9936	1431	7	,	,	,
9936	1431	8	only	only	RB
9936	1431	9	those	those	DT
9936	1431	10	which	which	WDT
9936	1431	11	are	be	VBP
9936	1431	12	clean	clean	JJ
9936	1431	13	,	,	,
9936	1431	14	sound	sound	JJ
9936	1431	15	,	,	,
9936	1431	16	and	and	CC
9936	1431	17	fresh	fresh	JJ
9936	1431	18	being	be	VBG
9936	1431	19	used	use	VBN
9936	1431	20	.	.	.
9936	1432	1	These	these	DT
9936	1432	2	eggs	egg	NNS
9936	1432	3	are	be	VBP
9936	1432	4	packed	pack	VBN
9936	1432	5	in	in	IN
9936	1432	6	clean	clean	JJ
9936	1432	7	cases	case	NNS
9936	1432	8	,	,	,
9936	1432	9	and	and	CC
9936	1432	10	then	then	RB
9936	1432	11	placed	place	VBN
9936	1432	12	in	in	IN
9936	1432	13	warehouses	warehouse	NNS
9936	1432	14	where	where	WRB
9936	1432	15	they	-PRON-	PRP
9936	1432	16	are	be	VBP
9936	1432	17	kept	keep	VBN
9936	1432	18	at	at	IN
9936	1432	19	a	a	DT
9936	1432	20	temperature	temperature	NN
9936	1432	21	just	just	RB
9936	1432	22	above	above	IN
9936	1432	23	freezing	freeze	VBG
9936	1432	24	,	,	,
9936	1432	25	or	or	CC
9936	1432	26	one	one	NN
9936	1432	27	that	that	WDT
9936	1432	28	ranges	range	VBZ
9936	1432	29	from	from	IN
9936	1432	30	32	32	CD
9936	1432	31	to	to	TO
9936	1432	32	40	40	CD
9936	1432	33	degrees	degree	NNS
9936	1432	34	Fahrenheit	Fahrenheit	NNP
9936	1432	35	.	.	.
9936	1433	1	In	in	IN
9936	1433	2	such	such	JJ
9936	1433	3	storage	storage	NN
9936	1433	4	,	,	,
9936	1433	5	precaution	precaution	NN
9936	1433	6	is	be	VBZ
9936	1433	7	usually	usually	RB
9936	1433	8	taken	take	VBN
9936	1433	9	to	to	TO
9936	1433	10	prevent	prevent	VB
9936	1433	11	the	the	DT
9936	1433	12	eggs	egg	NNS
9936	1433	13	from	from	IN
9936	1433	14	freezing	freezing	NN
9936	1433	15	,	,	,
9936	1433	16	for	for	IN
9936	1433	17	while	while	IN
9936	1433	18	freezing	freezing	NN
9936	1433	19	does	do	VBZ
9936	1433	20	not	not	RB
9936	1433	21	necessarily	necessarily	RB
9936	1433	22	injure	injure	VB
9936	1433	23	them	-PRON-	PRP
9936	1433	24	for	for	IN
9936	1433	25	immediate	immediate	JJ
9936	1433	26	use	use	NN
9936	1433	27	it	-PRON-	PRP
9936	1433	28	breaks	break	VBZ
9936	1433	29	the	the	DT
9936	1433	30	shell	shell	NN
9936	1433	31	because	because	IN
9936	1433	32	of	of	IN
9936	1433	33	the	the	DT
9936	1433	34	contraction	contraction	NN
9936	1433	35	that	that	WDT
9936	1433	36	occurs	occur	VBZ
9936	1433	37	.	.	.
9936	1434	1	While	while	IN
9936	1434	2	the	the	DT
9936	1434	3	eggs	egg	NNS
9936	1434	4	are	be	VBP
9936	1434	5	in	in	IN
9936	1434	6	storage	storage	NN
9936	1434	7	,	,	,
9936	1434	8	they	-PRON-	PRP
9936	1434	9	are	be	VBP
9936	1434	10	also	also	RB
9936	1434	11	protected	protect	VBN
9936	1434	12	as	as	RB
9936	1434	13	far	far	RB
9936	1434	14	as	as	IN
9936	1434	15	possible	possible	JJ
9936	1434	16	from	from	IN
9936	1434	17	air	air	NN
9936	1434	18	circulation	circulation	NN
9936	1434	19	,	,	,
9936	1434	20	as	as	IN
9936	1434	21	this	this	DT
9936	1434	22	increases	increase	VBZ
9936	1434	23	evaporation	evaporation	NN
9936	1434	24	and	and	CC
9936	1434	25	causes	cause	VBZ
9936	1434	26	the	the	DT
9936	1434	27	contents	content	NNS
9936	1434	28	of	of	IN
9936	1434	29	eggs	egg	NNS
9936	1434	30	to	to	TO
9936	1434	31	shrink	shrink	VB
9936	1434	32	.	.	.
9936	1435	1	To	to	TO
9936	1435	2	prevent	prevent	VB
9936	1435	3	the	the	DT
9936	1435	4	yolks	yolk	NNS
9936	1435	5	from	from	IN
9936	1435	6	settling	settle	VBG
9936	1435	7	to	to	IN
9936	1435	8	one	one	CD
9936	1435	9	side	side	NN
9936	1435	10	,	,	,
9936	1435	11	and	and	CC
9936	1435	12	finally	finally	RB
9936	1435	13	adhering	adhere	VBG
9936	1435	14	to	to	IN
9936	1435	15	the	the	DT
9936	1435	16	shell	shell	NN
9936	1435	17	,	,	,
9936	1435	18	the	the	DT
9936	1435	19	eggs	egg	NNS
9936	1435	20	are	be	VBP
9936	1435	21	turned	turn	VBN
9936	1435	22	frequently	frequently	RB
9936	1435	23	.	.	.
9936	1436	1	The	the	DT
9936	1436	2	usual	usual	JJ
9936	1436	3	limits	limit	NNS
9936	1436	4	of	of	IN
9936	1436	5	storage	storage	NN
9936	1436	6	are	be	VBP
9936	1436	7	from	from	IN
9936	1436	8	6	6	CD
9936	1436	9	to	to	TO
9936	1436	10	9	9	CD
9936	1436	11	months	month	NNS
9936	1436	12	,	,	,
9936	1436	13	but	but	CC
9936	1436	14	eggs	egg	NNS
9936	1436	15	are	be	VBP
9936	1436	16	not	not	RB
9936	1436	17	generally	generally	RB
9936	1436	18	allowed	allow	VBN
9936	1436	19	to	to	TO
9936	1436	20	remain	remain	VB
9936	1436	21	in	in	IN
9936	1436	22	storage	storage	NN
9936	1436	23	more	more	JJR
9936	1436	24	than	than	IN
9936	1436	25	8	8	CD
9936	1436	26	months	month	NNS
9936	1436	27	.	.	.
9936	1437	1	When	when	WRB
9936	1437	2	taken	take	VBN
9936	1437	3	out	out	RP
9936	1437	4	at	at	IN
9936	1437	5	the	the	DT
9936	1437	6	end	end	NN
9936	1437	7	of	of	IN
9936	1437	8	that	that	DT
9936	1437	9	time	time	NN
9936	1437	10	,	,	,
9936	1437	11	it	-PRON-	PRP
9936	1437	12	will	will	MD
9936	1437	13	be	be	VB
9936	1437	14	found	find	VBN
9936	1437	15	that	that	IN
9936	1437	16	they	-PRON-	PRP
9936	1437	17	have	have	VBP
9936	1437	18	deteriorated	deteriorate	VBN
9936	1437	19	very	very	RB
9936	1437	20	little	little	JJ
9936	1437	21	,	,	,
9936	1437	22	and	and	CC
9936	1437	23	while	while	IN
9936	1437	24	they	-PRON-	PRP
9936	1437	25	can	can	MD
9936	1437	26	not	not	RB
9936	1437	27	compete	compete	VB
9936	1437	28	with	with	IN
9936	1437	29	the	the	DT
9936	1437	30	better	well	JJR
9936	1437	31	grades	grade	NNS
9936	1437	32	of	of	IN
9936	1437	33	fresh	fresh	JJ
9936	1437	34	eggs	egg	NNS
9936	1437	35	,	,	,
9936	1437	36	they	-PRON-	PRP
9936	1437	37	are	be	VBP
9936	1437	38	as	as	RB
9936	1437	39	desirable	desirable	JJ
9936	1437	40	as	as	IN
9936	1437	41	most	most	JJS
9936	1437	42	of	of	IN
9936	1437	43	the	the	DT
9936	1437	44	eggs	egg	NNS
9936	1437	45	that	that	WDT
9936	1437	46	can	can	MD
9936	1437	47	be	be	VB
9936	1437	48	purchased	purchase	VBN
9936	1437	49	in	in	IN
9936	1437	50	the	the	DT
9936	1437	51	early	early	JJ
9936	1437	52	fall	fall	NN
9936	1437	53	when	when	WRB
9936	1437	54	eggs	egg	NNS
9936	1437	55	are	be	VBP
9936	1437	56	not	not	RB
9936	1437	57	plentiful	plentiful	JJ
9936	1437	58	.	.	.
9936	1438	1	29	29	CD
9936	1438	2	.	.	.
9936	1439	1	Sometimes	sometimes	RB
9936	1439	2	eggs	egg	NNS
9936	1439	3	are	be	VBP
9936	1439	4	removed	remove	VBN
9936	1439	5	from	from	IN
9936	1439	6	the	the	DT
9936	1439	7	shells	shell	NNS
9936	1439	8	,	,	,
9936	1439	9	stored	store	VBN
9936	1439	10	for	for	IN
9936	1439	11	commercial	commercial	JJ
9936	1439	12	use	use	NN
9936	1439	13	in	in	IN
9936	1439	14	containers	container	NNS
9936	1439	15	of	of	IN
9936	1439	16	about	about	RB
9936	1439	17	50	50	CD
9936	1439	18	pounds	pound	NNS
9936	1439	19	each	each	DT
9936	1439	20	,	,	,
9936	1439	21	and	and	CC
9936	1439	22	kept	keep	VBD
9936	1439	23	at	at	IN
9936	1439	24	the	the	DT
9936	1439	25	freezing	freezing	NN
9936	1439	26	point	point	NN
9936	1439	27	until	until	IN
9936	1439	28	they	-PRON-	PRP
9936	1439	29	are	be	VBP
9936	1439	30	to	to	TO
9936	1439	31	be	be	VB
9936	1439	32	used	use	VBN
9936	1439	33	.	.	.
9936	1440	1	Eggs	egg	NNS
9936	1440	2	in	in	IN
9936	1440	3	this	this	DT
9936	1440	4	form	form	NN
9936	1440	5	,	,	,
9936	1440	6	which	which	WDT
9936	1440	7	may	may	MD
9936	1440	8	be	be	VB
9936	1440	9	bought	buy	VBN
9936	1440	10	with	with	IN
9936	1440	11	the	the	DT
9936	1440	12	yolks	yolk	NNS
9936	1440	13	and	and	CC
9936	1440	14	whites	white	NNS
9936	1440	15	either	either	CC
9936	1440	16	mixed	mixed	JJ
9936	1440	17	or	or	CC
9936	1440	18	separate	separate	JJ
9936	1440	19	,	,	,
9936	1440	20	find	find	VB
9936	1440	21	a	a	DT
9936	1440	22	ready	ready	JJ
9936	1440	23	market	market	NN
9936	1440	24	in	in	IN
9936	1440	25	bakeries	bakery	NNS
9936	1440	26	and	and	CC
9936	1440	27	restaurants	restaurant	NNS
9936	1440	28	,	,	,
9936	1440	29	where	where	WRB
9936	1440	30	large	large	JJ
9936	1440	31	quantities	quantity	NNS
9936	1440	32	of	of	IN
9936	1440	33	eggs	egg	NNS
9936	1440	34	are	be	VBP
9936	1440	35	continually	continually	RB
9936	1440	36	used	use	VBN
9936	1440	37	.	.	.
9936	1441	1	Such	such	JJ
9936	1441	2	eggs	egg	NNS
9936	1441	3	remain	remain	VBP
9936	1441	4	good	good	JJ
9936	1441	5	for	for	IN
9936	1441	6	any	any	DT
9936	1441	7	length	length	NN
9936	1441	8	of	of	IN
9936	1441	9	time	time	NN
9936	1441	10	while	while	IN
9936	1441	11	they	-PRON-	PRP
9936	1441	12	are	be	VBP
9936	1441	13	kept	keep	VBN
9936	1441	14	frozen	freeze	VBN
9936	1441	15	,	,	,
9936	1441	16	but	but	CC
9936	1441	17	they	-PRON-	PRP
9936	1441	18	must	must	MD
9936	1441	19	be	be	VB
9936	1441	20	used	use	VBN
9936	1441	21	immediately	immediately	RB
9936	1441	22	after	after	IN
9936	1441	23	they	-PRON-	PRP
9936	1441	24	are	be	VBP
9936	1441	25	removed	remove	VBN
9936	1441	26	from	from	IN
9936	1441	27	storage	storage	NN
9936	1441	28	.	.	.
9936	1442	1	30	30	CD
9936	1442	2	.	.	.
9936	1443	1	It	-PRON-	PRP
9936	1443	2	is	be	VBZ
9936	1443	3	not	not	RB
9936	1443	4	always	always	RB
9936	1443	5	necessary	necessary	JJ
9936	1443	6	to	to	TO
9936	1443	7	keep	keep	VB
9936	1443	8	eggs	egg	NNS
9936	1443	9	at	at	IN
9936	1443	10	a	a	DT
9936	1443	11	cold	cold	JJ
9936	1443	12	temperature	temperature	NN
9936	1443	13	in	in	IN
9936	1443	14	order	order	NN
9936	1443	15	to	to	TO
9936	1443	16	preserve	preserve	VB
9936	1443	17	them	-PRON-	PRP
9936	1443	18	,	,	,
9936	1443	19	for	for	IN
9936	1443	20	a	a	DT
9936	1443	21	method	method	NN
9936	1443	22	that	that	WDT
9936	1443	23	has	have	VBZ
9936	1443	24	proved	prove	VBN
9936	1443	25	very	very	RB
9936	1443	26	satisfactory	satisfactory	JJ
9936	1443	27	is	be	VBZ
9936	1443	28	to	to	TO
9936	1443	29	reduce	reduce	VB
9936	1443	30	them	-PRON-	PRP
9936	1443	31	to	to	IN
9936	1443	32	the	the	DT
9936	1443	33	form	form	NN
9936	1443	34	of	of	IN
9936	1443	35	powder	powder	NN
9936	1443	36	by	by	IN
9936	1443	37	drying	dry	VBG
9936	1443	38	them	-PRON-	PRP
9936	1443	39	.	.	.
9936	1444	1	In	in	IN
9936	1444	2	this	this	DT
9936	1444	3	form	form	NN
9936	1444	4	,	,	,
9936	1444	5	the	the	DT
9936	1444	6	bulk	bulk	NN
9936	1444	7	is	be	VBZ
9936	1444	8	greatly	greatly	RB
9936	1444	9	reduced	reduce	VBN
9936	1444	10	,	,	,
9936	1444	11	1	1	CD
9936	1444	12	pound	pound	NN
9936	1444	13	of	of	IN
9936	1444	14	the	the	DT
9936	1444	15	dry	dry	JJ
9936	1444	16	material	material	NN
9936	1444	17	representing	represent	VBG
9936	1444	18	30	30	CD
9936	1444	19	to	to	TO
9936	1444	20	40	40	CD
9936	1444	21	eggs	egg	NNS
9936	1444	22	,	,	,
9936	1444	23	and	and	CC
9936	1444	24	in	in	IN
9936	1444	25	order	order	NN
9936	1444	26	to	to	TO
9936	1444	27	prepare	prepare	VB
9936	1444	28	them	-PRON-	PRP
9936	1444	29	for	for	IN
9936	1444	30	use	use	NN
9936	1444	31	in	in	IN
9936	1444	32	cooking	cooking	NN
9936	1444	33	they	-PRON-	PRP
9936	1444	34	must	must	MD
9936	1444	35	be	be	VB
9936	1444	36	mixed	mix	VBN
9936	1444	37	with	with	IN
9936	1444	38	water	water	NN
9936	1444	39	.	.	.
9936	1445	1	POWDERED	POWDERED	NNP
9936	1445	2	EGGS	EGGS	NNP
9936	1445	3	,	,	,
9936	1445	4	or	or	CC
9936	1445	5	_	_	NNP
9936	1445	6	desiccated	desiccate	VBD
9936	1445	7	eggs	egg	NNS
9936	1445	8	_	_	NNP
9936	1445	9	,	,	,
9936	1445	10	as	as	IN
9936	1445	11	they	-PRON-	PRP
9936	1445	12	are	be	VBP
9936	1445	13	usually	usually	RB
9936	1445	14	called	call	VBN
9936	1445	15	,	,	,
9936	1445	16	can	can	MD
9936	1445	17	be	be	VB
9936	1445	18	kept	keep	VBN
9936	1445	19	for	for	IN
9936	1445	20	an	an	DT
9936	1445	21	indefinite	indefinite	JJ
9936	1445	22	length	length	NN
9936	1445	23	of	of	IN
9936	1445	24	time	time	NN
9936	1445	25	without	without	IN
9936	1445	26	special	special	JJ
9936	1445	27	care	care	NN
9936	1445	28	in	in	IN
9936	1445	29	storage	storage	NN
9936	1445	30	,	,	,
9936	1445	31	when	when	WRB
9936	1445	32	they	-PRON-	PRP
9936	1445	33	are	be	VBP
9936	1445	34	wholesome	wholesome	JJ
9936	1445	35	and	and	CC
9936	1445	36	carefully	carefully	RB
9936	1445	37	handled	handle	VBN
9936	1445	38	.	.	.
9936	1446	1	Tests	test	NNS
9936	1446	2	that	that	WDT
9936	1446	3	have	have	VBP
9936	1446	4	been	be	VBN
9936	1446	5	made	make	VBN
9936	1446	6	show	show	NN
9936	1446	7	that	that	IN
9936	1446	8	eggs	egg	NNS
9936	1446	9	of	of	IN
9936	1446	10	this	this	DT
9936	1446	11	kind	kind	NN
9936	1446	12	give	give	VBP
9936	1446	13	fairly	fairly	RB
9936	1446	14	good	good	JJ
9936	1446	15	results	result	NNS
9936	1446	16	when	when	WRB
9936	1446	17	used	use	VBN
9936	1446	18	in	in	IN
9936	1446	19	cookery	cookery	NN
9936	1446	20	,	,	,
9936	1446	21	but	but	CC
9936	1446	22	they	-PRON-	PRP
9936	1446	23	are	be	VBP
9936	1446	24	used	use	VBN
9936	1446	25	principally	principally	RB
9936	1446	26	by	by	IN
9936	1446	27	bakers	baker	NNS
9936	1446	28	,	,	,
9936	1446	29	for	for	IN
9936	1446	30	they	-PRON-	PRP
9936	1446	31	can	can	MD
9936	1446	32	be	be	VB
9936	1446	33	obtained	obtain	VBN
9936	1446	34	more	more	RBR
9936	1446	35	cheaply	cheaply	RB
9936	1446	36	than	than	IN
9936	1446	37	fresh	fresh	JJ
9936	1446	38	eggs	egg	NNS
9936	1446	39	,	,	,
9936	1446	40	especially	especially	RB
9936	1446	41	when	when	WRB
9936	1446	42	it	-PRON-	PRP
9936	1446	43	is	be	VBZ
9936	1446	44	difficult	difficult	JJ
9936	1446	45	to	to	TO
9936	1446	46	secure	secure	VB
9936	1446	47	eggs	egg	NNS
9936	1446	48	in	in	IN
9936	1446	49	other	other	JJ
9936	1446	50	forms	form	NNS
9936	1446	51	.	.	.
9936	1447	1	HOME	home	NN
9936	1447	2	PRESERVATION	preservation	NN
9936	1447	3	OF	of	IN
9936	1447	4	EGGS	EGGS	NNP
9936	1447	5	31	31	CD
9936	1447	6	.	.	.
9936	1448	1	The	the	DT
9936	1448	2	housewife	housewife	NN
9936	1448	3	who	who	WP
9936	1448	4	desires	desire	VBZ
9936	1448	5	to	to	TO
9936	1448	6	run	run	VB
9936	1448	7	her	-PRON-	PRP$
9936	1448	8	household	household	NN
9936	1448	9	on	on	IN
9936	1448	10	an	an	DT
9936	1448	11	economical	economical	JJ
9936	1448	12	basis	basis	NN
9936	1448	13	will	will	MD
9936	1448	14	not	not	RB
9936	1448	15	depend	depend	VB
9936	1448	16	entirely	entirely	RB
9936	1448	17	on	on	IN
9936	1448	18	eggs	egg	NNS
9936	1448	19	that	that	WDT
9936	1448	20	are	be	VBP
9936	1448	21	commercially	commercially	RB
9936	1448	22	stored	stored	JJ
9936	1448	23	,	,	,
9936	1448	24	but	but	CC
9936	1448	25	will	will	MD
9936	1448	26	take	take	VB
9936	1448	27	advantage	advantage	NN
9936	1448	28	of	of	IN
9936	1448	29	one	one	CD
9936	1448	30	of	of	IN
9936	1448	31	the	the	DT
9936	1448	32	many	many	JJ
9936	1448	33	methods	method	NNS
9936	1448	34	by	by	IN
9936	1448	35	which	which	WDT
9936	1448	36	eggs	egg	NNS
9936	1448	37	may	may	MD
9936	1448	38	be	be	VB
9936	1448	39	successfully	successfully	RB
9936	1448	40	kept	keep	VBN
9936	1448	41	in	in	IN
9936	1448	42	the	the	DT
9936	1448	43	home	home	NN
9936	1448	44	.	.	.
9936	1449	1	By	by	IN
9936	1449	2	being	be	VBG
9936	1449	3	prudent	prudent	JJ
9936	1449	4	in	in	IN
9936	1449	5	this	this	DT
9936	1449	6	matter	matter	NN
9936	1449	7	,	,	,
9936	1449	8	she	-PRON-	PRP
9936	1449	9	will	will	MD
9936	1449	10	be	be	VB
9936	1449	11	prepared	prepare	VBN
9936	1449	12	to	to	TO
9936	1449	13	supply	supply	VB
9936	1449	14	her	-PRON-	PRP$
9936	1449	15	family	family	NN
9936	1449	16	with	with	IN
9936	1449	17	this	this	DT
9936	1449	18	commodity	commodity	NN
9936	1449	19	at	at	IN
9936	1449	20	times	time	NNS
9936	1449	21	when	when	WRB
9936	1449	22	the	the	DT
9936	1449	23	market	market	NN
9936	1449	24	price	price	NN
9936	1449	25	is	be	VBZ
9936	1449	26	high	high	JJ
9936	1449	27	.	.	.
9936	1450	1	As	as	RB
9936	1450	2	many	many	JJ
9936	1450	3	as	as	IN
9936	1450	4	twenty	twenty	CD
9936	1450	5	household	household	NN
9936	1450	6	methods	method	NNS
9936	1450	7	have	have	VBP
9936	1450	8	been	be	VBN
9936	1450	9	tried	try	VBN
9936	1450	10	out	out	RP
9936	1450	11	for	for	IN
9936	1450	12	the	the	DT
9936	1450	13	preserving	preserving	NN
9936	1450	14	of	of	IN
9936	1450	15	eggs	egg	NNS
9936	1450	16	,	,	,
9936	1450	17	but	but	CC
9936	1450	18	each	each	DT
9936	1450	19	one	one	NN
9936	1450	20	is	be	VBZ
9936	1450	21	based	base	VBN
9936	1450	22	on	on	IN
9936	1450	23	the	the	DT
9936	1450	24	theory	theory	NN
9936	1450	25	that	that	IN
9936	1450	26	decay	decay	NN
9936	1450	27	is	be	VBZ
9936	1450	28	hindered	hinder	VBN
9936	1450	29	when	when	WRB
9936	1450	30	the	the	DT
9936	1450	31	shell	shell	NN
9936	1450	32	is	be	VBZ
9936	1450	33	covered	cover	VBN
9936	1450	34	with	with	IN
9936	1450	35	some	some	DT
9936	1450	36	substance	substance	NN
9936	1450	37	that	that	WDT
9936	1450	38	renders	render	VBZ
9936	1450	39	it	-PRON-	PRP
9936	1450	40	air	air	NN
9936	1450	41	-	-	HYPH
9936	1450	42	tight	tight	JJ
9936	1450	43	and	and	CC
9936	1450	44	prevents	prevent	NNS
9936	1450	45	evaporation	evaporation	NN
9936	1450	46	or	or	CC
9936	1450	47	the	the	DT
9936	1450	48	entrance	entrance	NN
9936	1450	49	of	of	IN
9936	1450	50	bacteria	bacteria	NNS
9936	1450	51	and	and	CC
9936	1450	52	mold	mold	NN
9936	1450	53	.	.	.
9936	1451	1	Among	among	IN
9936	1451	2	the	the	DT
9936	1451	3	methods	method	NNS
9936	1451	4	that	that	WDT
9936	1451	5	have	have	VBP
9936	1451	6	met	meet	VBN
9936	1451	7	with	with	IN
9936	1451	8	the	the	DT
9936	1451	9	most	most	JJS
9936	1451	10	success	success	NN
9936	1451	11	are	be	VBP
9936	1451	12	burying	bury	VBG
9936	1451	13	eggs	egg	NNS
9936	1451	14	in	in	IN
9936	1451	15	oats	oats	NNP
9936	1451	16	,	,	,
9936	1451	17	bran	bran	NN
9936	1451	18	,	,	,
9936	1451	19	or	or	CC
9936	1451	20	salt	salt	NN
9936	1451	21	;	;	:
9936	1451	22	rubbing	rub	VBG
9936	1451	23	them	-PRON-	PRP
9936	1451	24	with	with	IN
9936	1451	25	fat	fat	NN
9936	1451	26	;	;	:
9936	1451	27	dipping	dip	VBG
9936	1451	28	them	-PRON-	PRP
9936	1451	29	in	in	IN
9936	1451	30	melted	melted	JJ
9936	1451	31	paraffin	paraffin	NN
9936	1451	32	;	;	:
9936	1451	33	covering	cover	VBG
9936	1451	34	them	-PRON-	PRP
9936	1451	35	with	with	IN
9936	1451	36	varnish	varnish	NNP
9936	1451	37	or	or	CC
9936	1451	38	shellac	shellac	NNS
9936	1451	39	;	;	:
9936	1451	40	and	and	CC
9936	1451	41	putting	put	VBG
9936	1451	42	them	-PRON-	PRP
9936	1451	43	down	down	RP
9936	1451	44	in	in	IN
9936	1451	45	lime	lime	JJ
9936	1451	46	water	water	NN
9936	1451	47	or	or	CC
9936	1451	48	in	in	IN
9936	1451	49	a	a	DT
9936	1451	50	solution	solution	NN
9936	1451	51	of	of	IN
9936	1451	52	water	water	NN
9936	1451	53	glass	glass	NN
9936	1451	54	.	.	.
9936	1452	1	No	no	RB
9936	1452	2	matter	matter	RB
9936	1452	3	which	which	WDT
9936	1452	4	of	of	IN
9936	1452	5	these	these	DT
9936	1452	6	methods	method	NNS
9936	1452	7	is	be	VBZ
9936	1452	8	adopted	adopt	VBN
9936	1452	9	,	,	,
9936	1452	10	however	however	RB
9936	1452	11	,	,	,
9936	1452	12	it	-PRON-	PRP
9936	1452	13	will	will	MD
9936	1452	14	be	be	VB
9936	1452	15	well	well	JJ
9936	1452	16	to	to	TO
9936	1452	17	note	note	VB
9936	1452	18	that	that	IN
9936	1452	19	only	only	RB
9936	1452	20	eggs	egg	NNS
9936	1452	21	laid	lay	VBN
9936	1452	22	in	in	IN
9936	1452	23	April	April	NNP
9936	1452	24	,	,	,
9936	1452	25	May	May	NNP
9936	1452	26	,	,	,
9936	1452	27	or	or	CC
9936	1452	28	June	June	NNP
9936	1452	29	should	should	MD
9936	1452	30	be	be	VB
9936	1452	31	used	use	VBN
9936	1452	32	for	for	IN
9936	1452	33	storage	storage	NN
9936	1452	34	purposes	purpose	NNS
9936	1452	35	,	,	,
9936	1452	36	as	as	IN
9936	1452	37	these	these	DT
9936	1452	38	are	be	VBP
9936	1452	39	the	the	DT
9936	1452	40	best	good	JJS
9936	1452	41	ones	one	NNS
9936	1452	42	laid	lay	VBN
9936	1452	43	during	during	IN
9936	1452	44	the	the	DT
9936	1452	45	year	year	NN
9936	1452	46	;	;	:
9936	1452	47	also	also	RB
9936	1452	48	,	,	,
9936	1452	49	that	that	IN
9936	1452	50	the	the	DT
9936	1452	51	eggs	egg	NNS
9936	1452	52	should	should	MD
9936	1452	53	always	always	RB
9936	1452	54	be	be	VB
9936	1452	55	packed	pack	VBN
9936	1452	56	with	with	IN
9936	1452	57	the	the	DT
9936	1452	58	small	small	JJ
9936	1452	59	end	end	NN
9936	1452	60	down	down	RP
9936	1452	61	,	,	,
9936	1452	62	because	because	IN
9936	1452	63	the	the	DT
9936	1452	64	yolk	yolk	NN
9936	1452	65	will	will	MD
9936	1452	66	not	not	RB
9936	1452	67	settle	settle	VB
9936	1452	68	toward	toward	IN
9936	1452	69	the	the	DT
9936	1452	70	small	small	JJ
9936	1452	71	end	end	NN
9936	1452	72	so	so	RB
9936	1452	73	readily	readily	RB
9936	1452	74	as	as	IN
9936	1452	75	toward	toward	IN
9936	1452	76	the	the	DT
9936	1452	77	large	large	JJ
9936	1452	78	end	end	NN
9936	1452	79	or	or	CC
9936	1452	80	the	the	DT
9936	1452	81	side	side	NN
9936	1452	82	.	.	.
9936	1453	1	32	32	CD
9936	1453	2	.	.	.
9936	1454	1	Of	of	IN
9936	1454	2	these	these	DT
9936	1454	3	various	various	JJ
9936	1454	4	ways	way	NNS
9936	1454	5	of	of	IN
9936	1454	6	preserving	preserve	VBG
9936	1454	7	eggs	egg	NNS
9936	1454	8	in	in	IN
9936	1454	9	the	the	DT
9936	1454	10	home	home	NN
9936	1454	11	,	,	,
9936	1454	12	probably	probably	RB
9936	1454	13	the	the	DT
9936	1454	14	oldest	old	JJS
9936	1454	15	method	method	NN
9936	1454	16	is	be	VBZ
9936	1454	17	that	that	DT
9936	1454	18	of	of	IN
9936	1454	19	packing	pack	VBG
9936	1454	20	the	the	DT
9936	1454	21	eggs	egg	NNS
9936	1454	22	in	in	IN
9936	1454	23	oats	oats	NNP
9936	1454	24	,	,	,
9936	1454	25	bran	bran	NN
9936	1454	26	,	,	,
9936	1454	27	or	or	CC
9936	1454	28	salt	salt	NN
9936	1454	29	.	.	.
9936	1455	1	This	this	DT
9936	1455	2	method	method	NN
9936	1455	3	is	be	VBZ
9936	1455	4	fairly	fairly	RB
9936	1455	5	effective	effective	JJ
9936	1455	6	,	,	,
9936	1455	7	but	but	CC
9936	1455	8	the	the	DT
9936	1455	9	eggs	egg	NNS
9936	1455	10	preserved	preserve	VBN
9936	1455	11	by	by	IN
9936	1455	12	it	-PRON-	PRP
9936	1455	13	do	do	VBP
9936	1455	14	not	not	RB
9936	1455	15	keep	keep	VB
9936	1455	16	so	so	RB
9936	1455	17	long	long	RB
9936	1455	18	as	as	IN
9936	1455	19	eggs	egg	NNS
9936	1455	20	preserved	preserve	VBN
9936	1455	21	by	by	IN
9936	1455	22	other	other	JJ
9936	1455	23	methods	method	NNS
9936	1455	24	,	,	,
9936	1455	25	nor	nor	CC
9936	1455	26	is	be	VBZ
9936	1455	27	their	-PRON-	PRP$
9936	1455	28	quality	quality	NN
9936	1455	29	so	so	RB
9936	1455	30	good	good	JJ
9936	1455	31	.	.	.
9936	1456	1	Preserving	preserve	VBG
9936	1456	2	eggs	egg	NNS
9936	1456	3	by	by	IN
9936	1456	4	completely	completely	RB
9936	1456	5	covering	cover	VBG
9936	1456	6	the	the	DT
9936	1456	7	shells	shell	NNS
9936	1456	8	with	with	IN
9936	1456	9	fat	fat	NN
9936	1456	10	,	,	,
9936	1456	11	vaseline	vaseline	NN
9936	1456	12	,	,	,
9936	1456	13	paraffin	paraffin	NNP
9936	1456	14	,	,	,
9936	1456	15	varnish	varnish	JJ
9936	1456	16	,	,	,
9936	1456	17	or	or	CC
9936	1456	18	other	other	JJ
9936	1456	19	substance	substance	NN
9936	1456	20	that	that	WDT
9936	1456	21	will	will	MD
9936	1456	22	exclude	exclude	VB
9936	1456	23	the	the	DT
9936	1456	24	air	air	NN
9936	1456	25	but	but	CC
9936	1456	26	not	not	RB
9936	1456	27	impart	impart	VB
9936	1456	28	flavor	flavor	NN
9936	1456	29	to	to	IN
9936	1456	30	the	the	DT
9936	1456	31	eggs	egg	NNS
9936	1456	32	,	,	,
9936	1456	33	proves	prove	VBZ
9936	1456	34	a	a	DT
9936	1456	35	more	more	RBR
9936	1456	36	satisfactory	satisfactory	JJ
9936	1456	37	method	method	NN
9936	1456	38	so	so	RB
9936	1456	39	far	far	RB
9936	1456	40	as	as	IN
9936	1456	41	the	the	DT
9936	1456	42	eggs	egg	NNS
9936	1456	43	are	be	VBP
9936	1456	44	concerned	concern	VBN
9936	1456	45	,	,	,
9936	1456	46	but	but	CC
9936	1456	47	it	-PRON-	PRP
9936	1456	48	requires	require	VBZ
9936	1456	49	more	more	JJR
9936	1456	50	time	time	NN
9936	1456	51	and	and	CC
9936	1456	52	handling	handling	NN
9936	1456	53	.	.	.
9936	1457	1	To	to	TO
9936	1457	2	assist	assist	VB
9936	1457	3	in	in	IN
9936	1457	4	their	-PRON-	PRP$
9936	1457	5	preservation	preservation	NN
9936	1457	6	,	,	,
9936	1457	7	eggs	egg	NNS
9936	1457	8	are	be	VBP
9936	1457	9	sometimes	sometimes	RB
9936	1457	10	immersed	immerse	VBN
9936	1457	11	in	in	IN
9936	1457	12	boiling	boil	VBG
9936	1457	13	water	water	NN
9936	1457	14	for	for	IN
9936	1457	15	12	12	CD
9936	1457	16	to	to	TO
9936	1457	17	15	15	CD
9936	1457	18	seconds	second	NNS
9936	1457	19	.	.	.
9936	1458	1	This	this	DT
9936	1458	2	process	process	NN
9936	1458	3	,	,	,
9936	1458	4	which	which	WDT
9936	1458	5	causes	cause	VBZ
9936	1458	6	the	the	DT
9936	1458	7	white	white	NNP
9936	1458	8	to	to	TO
9936	1458	9	harden	harden	VB
9936	1458	10	slightly	slightly	RB
9936	1458	11	just	just	RB
9936	1458	12	inside	inside	RB
9936	1458	13	of	of	IN
9936	1458	14	the	the	DT
9936	1458	15	shell	shell	NN
9936	1458	16	,	,	,
9936	1458	17	keeps	keep	VBZ
9936	1458	18	the	the	DT
9936	1458	19	eggs	egg	NNS
9936	1458	20	fairly	fairly	RB
9936	1458	21	well	well	RB
9936	1458	22	,	,	,
9936	1458	23	but	but	CC
9936	1458	24	it	-PRON-	PRP
9936	1458	25	is	be	VBZ
9936	1458	26	rather	rather	RB
9936	1458	27	difficult	difficult	JJ
9936	1458	28	to	to	TO
9936	1458	29	accomplish	accomplish	VB
9936	1458	30	,	,	,
9936	1458	31	as	as	IN
9936	1458	32	the	the	DT
9936	1458	33	least	least	JJS
9936	1458	34	overcooking	overcooking	NN
9936	1458	35	renders	render	VBZ
9936	1458	36	the	the	DT
9936	1458	37	egg	egg	NN
9936	1458	38	unfit	unfit	JJ
9936	1458	39	for	for	IN
9936	1458	40	use	use	NN
9936	1458	41	as	as	IN
9936	1458	42	a	a	DT
9936	1458	43	raw	raw	JJ
9936	1458	44	egg	egg	NN
9936	1458	45	.	.	.
9936	1459	1	As	as	IN
9936	1459	2	a	a	DT
9936	1459	3	result	result	NN
9936	1459	4	of	of	IN
9936	1459	5	many	many	JJ
9936	1459	6	trials	trial	NNS
9936	1459	7	,	,	,
9936	1459	8	it	-PRON-	PRP
9936	1459	9	has	have	VBZ
9936	1459	10	been	be	VBN
9936	1459	11	found	find	VBN
9936	1459	12	that	that	IN
9936	1459	13	putting	put	VBG
9936	1459	14	eggs	egg	NNS
9936	1459	15	down	down	RP
9936	1459	16	in	in	IN
9936	1459	17	the	the	DT
9936	1459	18	various	various	JJ
9936	1459	19	solutions	solution	NNS
9936	1459	20	that	that	WDT
9936	1459	21	are	be	VBP
9936	1459	22	used	use	VBN
9936	1459	23	for	for	IN
9936	1459	24	this	this	DT
9936	1459	25	purpose	purpose	NN
9936	1459	26	is	be	VBZ
9936	1459	27	the	the	DT
9936	1459	28	most	most	RBS
9936	1459	29	effective	effective	JJ
9936	1459	30	way	way	NN
9936	1459	31	of	of	IN
9936	1459	32	preserving	preserve	VBG
9936	1459	33	them	-PRON-	PRP
9936	1459	34	under	under	IN
9936	1459	35	home	home	NN
9936	1459	36	conditions	condition	NNS
9936	1459	37	,	,	,
9936	1459	38	provided	provide	VBN
9936	1459	39	,	,	,
9936	1459	40	of	of	IN
9936	1459	41	course	course	NN
9936	1459	42	,	,	,
9936	1459	43	the	the	DT
9936	1459	44	solutions	solution	NNS
9936	1459	45	in	in	IN
9936	1459	46	which	which	WDT
9936	1459	47	the	the	DT
9936	1459	48	eggs	egg	NNS
9936	1459	49	are	be	VBP
9936	1459	50	immersed	immerse	VBN
9936	1459	51	do	do	VBP
9936	1459	52	not	not	RB
9936	1459	53	flavor	flavor	VB
9936	1459	54	the	the	DT
9936	1459	55	eggs	egg	NNS
9936	1459	56	.	.	.
9936	1460	1	Therefore	therefore	RB
9936	1460	2	,	,	,
9936	1460	3	to	to	TO
9936	1460	4	assist	assist	VB
9936	1460	5	the	the	DT
9936	1460	6	housewife	housewife	NN
9936	1460	7	,	,	,
9936	1460	8	detailed	detailed	JJ
9936	1460	9	directions	direction	NNS
9936	1460	10	for	for	IN
9936	1460	11	using	use	VBG
9936	1460	12	lime	lime	NN
9936	1460	13	water	water	NN
9936	1460	14	and	and	CC
9936	1460	15	water	water	NN
9936	1460	16	glass	glass	NN
9936	1460	17	for	for	IN
9936	1460	18	this	this	DT
9936	1460	19	purpose	purpose	NN
9936	1460	20	are	be	VBP
9936	1460	21	here	here	RB
9936	1460	22	given	give	VBN
9936	1460	23	.	.	.
9936	1461	1	33	33	CD
9936	1461	2	.	.	.
9936	1462	1	PRESERVATION	preservation	NN
9936	1462	2	WITH	with	IN
9936	1462	3	LIMEWATER.--To	LIMEWATER.--To	NNP
9936	1462	4	prepare	prepare	VBP
9936	1462	5	limewater	limewater	NN
9936	1462	6	for	for	IN
9936	1462	7	the	the	DT
9936	1462	8	preservation	preservation	NN
9936	1462	9	of	of	IN
9936	1462	10	eggs	egg	NNS
9936	1462	11	,	,	,
9936	1462	12	dissolve	dissolve	VB
9936	1462	13	1	1	CD
9936	1462	14	pound	pound	NN
9936	1462	15	or	or	CC
9936	1462	16	1	1	CD
9936	1462	17	pint	pint	NN
9936	1462	18	of	of	IN
9936	1462	19	salt	salt	NN
9936	1462	20	and	and	CC
9936	1462	21	1	1	CD
9936	1462	22	quart	quart	NN
9936	1462	23	of	of	IN
9936	1462	24	finely	finely	RB
9936	1462	25	slaked	slake	VBN
9936	1462	26	lime	lime	NN
9936	1462	27	in	in	IN
9936	1462	28	3	3	CD
9936	1462	29	gallons	gallon	NNS
9936	1462	30	of	of	IN
9936	1462	31	water	water	NN
9936	1462	32	,	,	,
9936	1462	33	stir	stir	VB
9936	1462	34	the	the	DT
9936	1462	35	solution	solution	NN
9936	1462	36	at	at	IN
9936	1462	37	frequent	frequent	JJ
9936	1462	38	intervals	interval	NNS
9936	1462	39	for	for	IN
9936	1462	40	a	a	DT
9936	1462	41	day	day	NN
9936	1462	42	or	or	CC
9936	1462	43	two	two	CD
9936	1462	44	,	,	,
9936	1462	45	and	and	CC
9936	1462	46	then	then	RB
9936	1462	47	allow	allow	VB
9936	1462	48	the	the	DT
9936	1462	49	liquid	liquid	NN
9936	1462	50	to	to	TO
9936	1462	51	settle	settle	VB
9936	1462	52	.	.	.
9936	1463	1	Place	place	VB
9936	1463	2	the	the	DT
9936	1463	3	eggs	egg	NNS
9936	1463	4	in	in	IN
9936	1463	5	tall	tall	JJ
9936	1463	6	stone	stone	NN
9936	1463	7	crocks	crock	NNS
9936	1463	8	or	or	CC
9936	1463	9	kegs	kegs	VB
9936	1463	10	with	with	IN
9936	1463	11	their	-PRON-	PRP$
9936	1463	12	pointed	pointed	JJ
9936	1463	13	ends	end	NNS
9936	1463	14	turned	turn	VBD
9936	1463	15	down	down	RP
9936	1463	16	,	,	,
9936	1463	17	filling	fill	VBG
9936	1463	18	the	the	DT
9936	1463	19	receptacles	receptacle	NNS
9936	1463	20	to	to	IN
9936	1463	21	within	within	IN
9936	1463	22	a	a	DT
9936	1463	23	few	few	JJ
9936	1463	24	inches	inch	NNS
9936	1463	25	of	of	IN
9936	1463	26	the	the	DT
9936	1463	27	top	top	NN
9936	1463	28	.	.	.
9936	1464	1	Pour	pour	VB
9936	1464	2	the	the	DT
9936	1464	3	clear	clear	JJ
9936	1464	4	limewater	limewater	NN
9936	1464	5	over	over	IN
9936	1464	6	the	the	DT
9936	1464	7	eggs	egg	NNS
9936	1464	8	so	so	RB
9936	1464	9	arranged	arrange	VBD
9936	1464	10	,	,	,
9936	1464	11	allowing	allow	VBG
9936	1464	12	it	-PRON-	PRP
9936	1464	13	to	to	TO
9936	1464	14	rise	rise	VB
9936	1464	15	an	an	DT
9936	1464	16	inch	inch	NN
9936	1464	17	or	or	CC
9936	1464	18	two	two	CD
9936	1464	19	above	above	IN
9936	1464	20	the	the	DT
9936	1464	21	top	top	JJ
9936	1464	22	layer	layer	NN
9936	1464	23	.	.	.
9936	1465	1	Then	then	RB
9936	1465	2	stand	stand	VB
9936	1465	3	the	the	DT
9936	1465	4	vessel	vessel	NN
9936	1465	5	in	in	IN
9936	1465	6	a	a	DT
9936	1465	7	cool	cool	JJ
9936	1465	8	place	place	NN
9936	1465	9	where	where	WRB
9936	1465	10	the	the	DT
9936	1465	11	temperature	temperature	NN
9936	1465	12	will	will	MD
9936	1465	13	not	not	RB
9936	1465	14	exceed	exceed	VB
9936	1465	15	50	50	CD
9936	1465	16	degrees	degree	NNS
9936	1465	17	Fahrenheit	Fahrenheit	NNP
9936	1465	18	.	.	.
9936	1466	1	Eggs	egg	NNS
9936	1466	2	so	so	RB
9936	1466	3	treated	treat	VBN
9936	1466	4	will	will	MD
9936	1466	5	keep	keep	VB
9936	1466	6	for	for	IN
9936	1466	7	at	at	RB
9936	1466	8	least	least	JJS
9936	1466	9	6	6	CD
9936	1466	10	or	or	CC
9936	1466	11	8	8	CD
9936	1466	12	months	month	NNS
9936	1466	13	.	.	.
9936	1467	1	The	the	DT
9936	1467	2	only	only	JJ
9936	1467	3	objection	objection	NN
9936	1467	4	to	to	IN
9936	1467	5	this	this	DT
9936	1467	6	plan	plan	NN
9936	1467	7	is	be	VBZ
9936	1467	8	that	that	IN
9936	1467	9	the	the	DT
9936	1467	10	eggs	egg	NNS
9936	1467	11	preserved	preserve	VBN
9936	1467	12	by	by	IN
9936	1467	13	it	-PRON-	PRP
9936	1467	14	sometimes	sometimes	RB
9936	1467	15	acquire	acquire	VBP
9936	1467	16	a	a	DT
9936	1467	17	slight	slight	JJ
9936	1467	18	lime	lime	JJ
9936	1467	19	taste	taste	NN
9936	1467	20	.	.	.
9936	1468	1	34	34	CD
9936	1468	2	.	.	.
9936	1469	1	PRESERVATION	preservation	NN
9936	1469	2	WITH	with	IN
9936	1469	3	WATER	water	NN
9936	1469	4	GLASS.--Putting	glass.--putte	VBG
9936	1469	5	eggs	egg	NNS
9936	1469	6	down	down	RP
9936	1469	7	in	in	IN
9936	1469	8	a	a	DT
9936	1469	9	solution	solution	NN
9936	1469	10	of	of	IN
9936	1469	11	water	water	NN
9936	1469	12	glass	glass	NN
9936	1469	13	is	be	VBZ
9936	1469	14	without	without	IN
9936	1469	15	doubt	doubt	NN
9936	1469	16	the	the	DT
9936	1469	17	most	most	RBS
9936	1469	18	satisfactory	satisfactory	JJ
9936	1469	19	method	method	NN
9936	1469	20	of	of	IN
9936	1469	21	storing	store	VBG
9936	1469	22	them	-PRON-	PRP
9936	1469	23	in	in	IN
9936	1469	24	the	the	DT
9936	1469	25	home	home	NN
9936	1469	26	.	.	.
9936	1470	1	So	so	RB
9936	1470	2	effective	effective	JJ
9936	1470	3	does	do	VBZ
9936	1470	4	this	this	DT
9936	1470	5	method	method	NN
9936	1470	6	prove	prove	VB
9936	1470	7	that	that	IN
9936	1470	8	the	the	DT
9936	1470	9	housewife	housewife	NN
9936	1470	10	who	who	WP
9936	1470	11	has	have	VBZ
9936	1470	12	a	a	DT
9936	1470	13	convenient	convenient	JJ
9936	1470	14	and	and	CC
9936	1470	15	proper	proper	JJ
9936	1470	16	storage	storage	NN
9936	1470	17	room	room	NN
9936	1470	18	should	should	MD
9936	1470	19	not	not	RB
9936	1470	20	fail	fail	VB
9936	1470	21	to	to	TO
9936	1470	22	take	take	VB
9936	1470	23	advantage	advantage	NN
9936	1470	24	of	of	IN
9936	1470	25	this	this	DT
9936	1470	26	way	way	NN
9936	1470	27	of	of	IN
9936	1470	28	laying	lay	VBG
9936	1470	29	up	up	RP
9936	1470	30	a	a	DT
9936	1470	31	supply	supply	NN
9936	1470	32	of	of	IN
9936	1470	33	eggs	egg	NNS
9936	1470	34	.	.	.
9936	1471	1	The	the	DT
9936	1471	2	commercial	commercial	JJ
9936	1471	3	form	form	NN
9936	1471	4	of	of	IN
9936	1471	5	water	water	NN
9936	1471	6	glass	glass	NN
9936	1471	7	is	be	VBZ
9936	1471	8	usually	usually	RB
9936	1471	9	a	a	DT
9936	1471	10	mixture	mixture	NN
9936	1471	11	of	of	IN
9936	1471	12	potassium	potassium	NN
9936	1471	13	and	and	CC
9936	1471	14	sodium	sodium	NN
9936	1471	15	silicate	silicate	NN
9936	1471	16	,	,	,
9936	1471	17	which	which	WDT
9936	1471	18	,	,	,
9936	1471	19	besides	besides	IN
9936	1471	20	being	be	VBG
9936	1471	21	cheaper	cheap	JJR
9936	1471	22	than	than	IN
9936	1471	23	that	that	DT
9936	1471	24	which	which	WDT
9936	1471	25	is	be	VBZ
9936	1471	26	chemically	chemically	RB
9936	1471	27	pure	pure	JJ
9936	1471	28	,	,	,
9936	1471	29	is	be	VBZ
9936	1471	30	the	the	DT
9936	1471	31	kind	kind	NN
9936	1471	32	that	that	WDT
9936	1471	33	is	be	VBZ
9936	1471	34	preferred	prefer	VBN
9936	1471	35	for	for	IN
9936	1471	36	the	the	DT
9936	1471	37	purpose	purpose	NN
9936	1471	38	of	of	IN
9936	1471	39	preserving	preserve	VBG
9936	1471	40	eggs	egg	NNS
9936	1471	41	.	.	.
9936	1472	1	A	a	DT
9936	1472	2	good	good	JJ
9936	1472	3	quality	quality	NN
9936	1472	4	of	of	IN
9936	1472	5	it	-PRON-	PRP
9936	1472	6	either	either	CC
9936	1472	7	in	in	IN
9936	1472	8	a	a	DT
9936	1472	9	sirup	sirup	NN
9936	1472	10	-	-	HYPH
9936	1472	11	like	like	JJ
9936	1472	12	solution	solution	NN
9936	1472	13	or	or	CC
9936	1472	14	in	in	IN
9936	1472	15	the	the	DT
9936	1472	16	form	form	NN
9936	1472	17	of	of	IN
9936	1472	18	a	a	DT
9936	1472	19	powder	powder	NN
9936	1472	20	retails	retail	NNS
9936	1472	21	in	in	IN
9936	1472	22	drug	drug	NN
9936	1472	23	or	or	CC
9936	1472	24	grocery	grocery	NN
9936	1472	25	stores	store	NNS
9936	1472	26	for	for	IN
9936	1472	27	about	about	RB
9936	1472	28	10	10	CD
9936	1472	29	cents	cent	NNS
9936	1472	30	a	a	DT
9936	1472	31	pound	pound	NN
9936	1472	32	.	.	.
9936	1473	1	To	to	TO
9936	1473	2	make	make	VB
9936	1473	3	a	a	DT
9936	1473	4	solution	solution	NN
9936	1473	5	of	of	IN
9936	1473	6	the	the	DT
9936	1473	7	desired	desire	VBN
9936	1473	8	strength	strength	NN
9936	1473	9	to	to	TO
9936	1473	10	preserve	preserve	VB
9936	1473	11	eggs	egg	NNS
9936	1473	12	satisfactorily	satisfactorily	RB
9936	1473	13	,	,	,
9936	1473	14	dissolve	dissolve	VB
9936	1473	15	1	1	CD
9936	1473	16	part	part	NN
9936	1473	17	of	of	IN
9936	1473	18	water	water	NN
9936	1473	19	glass	glass	NN
9936	1473	20	in	in	IN
9936	1473	21	7	7	CD
9936	1473	22	parts	part	NNS
9936	1473	23	of	of	IN
9936	1473	24	warm	warm	JJ
9936	1473	25	water	water	NN
9936	1473	26	that	that	WDT
9936	1473	27	has	have	VBZ
9936	1473	28	first	first	RB
9936	1473	29	been	be	VBN
9936	1473	30	boiled	boil	VBN
9936	1473	31	to	to	TO
9936	1473	32	drive	drive	VB
9936	1473	33	off	off	RP
9936	1473	34	bacteria	bacteria	NNS
9936	1473	35	,	,	,
9936	1473	36	mold	mold	NN
9936	1473	37	,	,	,
9936	1473	38	spores	spore	NNS
9936	1473	39	,	,	,
9936	1473	40	etc	etc	FW
9936	1473	41	.	.	.
9936	1474	1	One	one	CD
9936	1474	2	quart	quart	NN
9936	1474	3	of	of	IN
9936	1474	4	water	water	NN
9936	1474	5	glass	glass	NN
9936	1474	6	will	will	MD
9936	1474	7	make	make	VB
9936	1474	8	sufficient	sufficient	JJ
9936	1474	9	solution	solution	NN
9936	1474	10	to	to	TO
9936	1474	11	cover	cover	VB
9936	1474	12	about	about	RB
9936	1474	13	12	12	CD
9936	1474	14	dozen	dozen	NN
9936	1474	15	eggs	egg	NNS
9936	1474	16	.	.	.
9936	1475	1	With	with	IN
9936	1475	2	the	the	DT
9936	1475	3	solution	solution	NN
9936	1475	4	thoroughly	thoroughly	RB
9936	1475	5	mixed	mix	VBN
9936	1475	6	,	,	,
9936	1475	7	it	-PRON-	PRP
9936	1475	8	is	be	VBZ
9936	1475	9	ready	ready	JJ
9936	1475	10	to	to	TO
9936	1475	11	pour	pour	VB
9936	1475	12	over	over	IN
9936	1475	13	the	the	DT
9936	1475	14	eggs	egg	NNS
9936	1475	15	.	.	.
9936	1476	1	In	in	IN
9936	1476	2	selecting	select	VBG
9936	1476	3	eggs	egg	NNS
9936	1476	4	for	for	IN
9936	1476	5	the	the	DT
9936	1476	6	purpose	purpose	NN
9936	1476	7	of	of	IN
9936	1476	8	storing	storing	NN
9936	1476	9	,	,	,
9936	1476	10	be	be	VB
9936	1476	11	careful	careful	JJ
9936	1476	12	to	to	TO
9936	1476	13	choose	choose	VB
9936	1476	14	only	only	RB
9936	1476	15	those	those	DT
9936	1476	16	which	which	WDT
9936	1476	17	are	be	VBP
9936	1476	18	clean	clean	JJ
9936	1476	19	,	,	,
9936	1476	20	fresh	fresh	JJ
9936	1476	21	,	,	,
9936	1476	22	and	and	CC
9936	1476	23	perfectly	perfectly	RB
9936	1476	24	sound	sound	JJ
9936	1476	25	,	,	,
9936	1476	26	and	and	CC
9936	1476	27	,	,	,
9936	1476	28	if	if	IN
9936	1476	29	possible	possible	JJ
9936	1476	30	,	,	,
9936	1476	31	infertile	infertile	JJ
9936	1476	32	.	.	.
9936	1477	1	It	-PRON-	PRP
9936	1477	2	is	be	VBZ
9936	1477	3	advisable	advisable	JJ
9936	1477	4	not	not	RB
9936	1477	5	to	to	TO
9936	1477	6	wash	wash	VB
9936	1477	7	them	-PRON-	PRP
9936	1477	8	before	before	IN
9936	1477	9	they	-PRON-	PRP
9936	1477	10	are	be	VBP
9936	1477	11	put	put	VBN
9936	1477	12	into	into	IN
9936	1477	13	the	the	DT
9936	1477	14	preservative	preservative	NN
9936	1477	15	,	,	,
9936	1477	16	for	for	IN
9936	1477	17	they	-PRON-	PRP
9936	1477	18	will	will	MD
9936	1477	19	keep	keep	VB
9936	1477	20	better	well	JJR
9936	1477	21	if	if	IN
9936	1477	22	their	-PRON-	PRP$
9936	1477	23	bloom	bloom	NN
9936	1477	24	is	be	VBZ
9936	1477	25	not	not	RB
9936	1477	26	removed	remove	VBN
9936	1477	27	.	.	.
9936	1478	1	Place	place	VB
9936	1478	2	the	the	DT
9936	1478	3	eggs	egg	NNS
9936	1478	4	in	in	IN
9936	1478	5	receptacles	receptacle	NNS
9936	1478	6	in	in	IN
9936	1478	7	the	the	DT
9936	1478	8	manner	manner	NN
9936	1478	9	explained	explain	VBN
9936	1478	10	for	for	IN
9936	1478	11	preserving	preserve	VBG
9936	1478	12	eggs	egg	NNS
9936	1478	13	in	in	IN
9936	1478	14	limewater	limewater	NN
9936	1478	15	,	,	,
9936	1478	16	and	and	CC
9936	1478	17	over	over	IN
9936	1478	18	them	-PRON-	PRP
9936	1478	19	pour	pour	VBP
9936	1478	20	the	the	DT
9936	1478	21	water	water	NN
9936	1478	22	-	-	HYPH
9936	1478	23	glass	glass	NN
9936	1478	24	solution	solution	NN
9936	1478	25	until	until	IN
9936	1478	26	they	-PRON-	PRP
9936	1478	27	are	be	VBP
9936	1478	28	all	all	DT
9936	1478	29	covered	cover	VBN
9936	1478	30	.	.	.
9936	1479	1	If	if	IN
9936	1479	2	the	the	DT
9936	1479	3	eggs	egg	NNS
9936	1479	4	so	so	RB
9936	1479	5	prepared	prepared	JJ
9936	1479	6	are	be	VBP
9936	1479	7	stored	store	VBN
9936	1479	8	in	in	IN
9936	1479	9	a	a	DT
9936	1479	10	cool	cool	JJ
9936	1479	11	place	place	NN
9936	1479	12	,	,	,
9936	1479	13	they	-PRON-	PRP
9936	1479	14	will	will	MD
9936	1479	15	keep	keep	VB
9936	1479	16	as	as	RB
9936	1479	17	long	long	RB
9936	1479	18	as	as	IN
9936	1479	19	those	those	DT
9936	1479	20	preserved	preserve	VBN
9936	1479	21	in	in	IN
9936	1479	22	limewater	limewater	NN
9936	1479	23	;	;	,
9936	1479	24	besides	besides	RB
9936	1479	25	,	,	,
9936	1479	26	there	there	EX
9936	1479	27	will	will	MD
9936	1479	28	be	be	VB
9936	1479	29	no	no	DT
9936	1479	30	danger	danger	NN
9936	1479	31	of	of	IN
9936	1479	32	their	-PRON-	PRP$
9936	1479	33	acquiring	acquire	VBG
9936	1479	34	any	any	DT
9936	1479	35	foreign	foreign	JJ
9936	1479	36	flavor	flavor	NN
9936	1479	37	.	.	.
9936	1480	1	*	*	NFP
9936	1480	2	*	*	NFP
9936	1480	3	*	*	NFP
9936	1480	4	*	*	NFP
9936	1480	5	*	*	NFP
9936	1480	6	COOKING	cooking	NN
9936	1480	7	OF	of	IN
9936	1480	8	EGGS	EGGS	NNP
9936	1480	9	PRELIMINARY	PRELIMINARY	NNP
9936	1480	10	PREPARATION	PREPARATION	NNP
9936	1480	11	35	35	CD
9936	1480	12	.	.	.
9936	1481	1	The	the	DT
9936	1481	2	successful	successful	JJ
9936	1481	3	preparation	preparation	NN
9936	1481	4	of	of	IN
9936	1481	5	eggs	egg	NNS
9936	1481	6	for	for	IN
9936	1481	7	their	-PRON-	PRP$
9936	1481	8	use	use	NN
9936	1481	9	as	as	IN
9936	1481	10	a	a	DT
9936	1481	11	food	food	NN
9936	1481	12	demands	demand	VBZ
9936	1481	13	that	that	IN
9936	1481	14	certain	certain	JJ
9936	1481	15	points	point	NNS
9936	1481	16	must	must	MD
9936	1481	17	be	be	VB
9936	1481	18	observed	observe	VBN
9936	1481	19	by	by	IN
9936	1481	20	the	the	DT
9936	1481	21	housewife	housewife	NN
9936	1481	22	.	.	.
9936	1482	1	For	for	IN
9936	1482	2	instance	instance	NN
9936	1482	3	,	,	,
9936	1482	4	she	-PRON-	PRP
9936	1482	5	must	must	MD
9936	1482	6	see	see	VB
9936	1482	7	that	that	IN
9936	1482	8	the	the	DT
9936	1482	9	eggs	egg	NNS
9936	1482	10	she	-PRON-	PRP
9936	1482	11	uses	use	VBZ
9936	1482	12	are	be	VBP
9936	1482	13	in	in	IN
9936	1482	14	the	the	DT
9936	1482	15	right	right	JJ
9936	1482	16	condition	condition	NN
9936	1482	17	;	;	:
9936	1482	18	that	that	IN
9936	1482	19	the	the	DT
9936	1482	20	shells	shell	NNS
9936	1482	21	are	be	VBP
9936	1482	22	properly	properly	RB
9936	1482	23	broken	break	VBN
9936	1482	24	for	for	IN
9936	1482	25	the	the	DT
9936	1482	26	most	most	RBS
9936	1482	27	convenient	convenient	JJ
9936	1482	28	removal	removal	NN
9936	1482	29	of	of	IN
9936	1482	30	the	the	DT
9936	1482	31	egg	egg	NN
9936	1482	32	;	;	:
9936	1482	33	that	that	IN
9936	1482	34	the	the	DT
9936	1482	35	parts	part	NNS
9936	1482	36	of	of	IN
9936	1482	37	the	the	DT
9936	1482	38	egg	egg	NN
9936	1482	39	are	be	VBP
9936	1482	40	separated	separate	VBN
9936	1482	41	in	in	IN
9936	1482	42	the	the	DT
9936	1482	43	right	right	JJ
9936	1482	44	way	way	NN
9936	1482	45	in	in	IN
9936	1482	46	case	case	NN
9936	1482	47	the	the	DT
9936	1482	48	whites	white	NNS
9936	1482	49	and	and	CC
9936	1482	50	the	the	DT
9936	1482	51	yolks	yolk	NNS
9936	1482	52	are	be	VBP
9936	1482	53	to	to	TO
9936	1482	54	be	be	VB
9936	1482	55	used	use	VBN
9936	1482	56	separately	separately	RB
9936	1482	57	;	;	:
9936	1482	58	and	and	CC
9936	1482	59	that	that	IN
9936	1482	60	the	the	DT
9936	1482	61	eggs	egg	NNS
9936	1482	62	receive	receive	VBP
9936	1482	63	the	the	DT
9936	1482	64	right	right	JJ
9936	1482	65	treatment	treatment	NN
9936	1482	66	for	for	IN
9936	1482	67	the	the	DT
9936	1482	68	purpose	purpose	NN
9936	1482	69	for	for	IN
9936	1482	70	which	which	WDT
9936	1482	71	they	-PRON-	PRP
9936	1482	72	are	be	VBP
9936	1482	73	to	to	TO
9936	1482	74	be	be	VB
9936	1482	75	used	use	VBN
9936	1482	76	.	.	.
9936	1483	1	Attention	attention	NN
9936	1483	2	to	to	IN
9936	1483	3	all	all	PDT
9936	1483	4	these	these	DT
9936	1483	5	points	point	NNS
9936	1483	6	not	not	RB
9936	1483	7	only	only	RB
9936	1483	8	will	will	MD
9936	1483	9	insure	insure	VB
9936	1483	10	the	the	DT
9936	1483	11	most	most	RBS
9936	1483	12	satisfactory	satisfactory	JJ
9936	1483	13	results	result	NNS
9936	1483	14	,	,	,
9936	1483	15	but	but	CC
9936	1483	16	will	will	MD
9936	1483	17	enable	enable	VB
9936	1483	18	the	the	DT
9936	1483	19	housewife	housewife	NN
9936	1483	20	to	to	TO
9936	1483	21	supply	supply	VB
9936	1483	22	her	-PRON-	PRP$
9936	1483	23	family	family	NN
9936	1483	24	with	with	IN
9936	1483	25	food	food	NN
9936	1483	26	that	that	WDT
9936	1483	27	is	be	VBZ
9936	1483	28	extremely	extremely	RB
9936	1483	29	wholesome	wholesome	JJ
9936	1483	30	and	and	CC
9936	1483	31	nutritious	nutritious	JJ
9936	1483	32	.	.	.
9936	1484	1	[	[	-LRB-
9936	1484	2	Illustration	illustration	NN
9936	1484	3	:	:	:
9936	1484	4	FIG	FIG	NNP
9936	1484	5	.	.	.
9936	1485	1	7	7	LS
9936	1485	2	]	]	-RRB-
9936	1485	3	36	36	CD
9936	1485	4	.	.	.
9936	1486	1	Exterior	Exterior	NNP
9936	1486	2	Condition	Condition	NNP
9936	1486	3	of	of	IN
9936	1486	4	Eggs.--As	Eggs.--As	NNP
9936	1486	5	has	have	VBZ
9936	1486	6	been	be	VBN
9936	1486	7	explained	explain	VBN
9936	1486	8	,	,	,
9936	1486	9	clean	clean	JJ
9936	1486	10	eggs	egg	NNS
9936	1486	11	are	be	VBP
9936	1486	12	the	the	DT
9936	1486	13	most	most	RBS
9936	1486	14	desirable	desirable	JJ
9936	1486	15	,	,	,
9936	1486	16	but	but	CC
9936	1486	17	it	-PRON-	PRP
9936	1486	18	is	be	VBZ
9936	1486	19	not	not	RB
9936	1486	20	advisable	advisable	JJ
9936	1486	21	to	to	TO
9936	1486	22	wash	wash	VB
9936	1486	23	eggs	egg	NNS
9936	1486	24	that	that	WDT
9936	1486	25	are	be	VBP
9936	1486	26	to	to	TO
9936	1486	27	be	be	VB
9936	1486	28	kept	keep	VBN
9936	1486	29	for	for	IN
9936	1486	30	even	even	RB
9936	1486	31	a	a	DT
9936	1486	32	short	short	JJ
9936	1486	33	time	time	NN
9936	1486	34	,	,	,
9936	1486	35	as	as	IN
9936	1486	36	washing	wash	VBG
9936	1486	37	them	-PRON-	PRP
9936	1486	38	removes	remove	VBZ
9936	1486	39	the	the	DT
9936	1486	40	natural	natural	JJ
9936	1486	41	coating	coating	NN
9936	1486	42	that	that	WDT
9936	1486	43	helps	help	VBZ
9936	1486	44	to	to	TO
9936	1486	45	prevent	prevent	VB
9936	1486	46	the	the	DT
9936	1486	47	entrance	entrance	NN
9936	1486	48	of	of	IN
9936	1486	49	bacteria	bacteria	NNS
9936	1486	50	.	.	.
9936	1487	1	However	however	RB
9936	1487	2	,	,	,
9936	1487	3	as	as	IN
9936	1487	4	it	-PRON-	PRP
9936	1487	5	is	be	VBZ
9936	1487	6	necessary	necessary	JJ
9936	1487	7	that	that	IN
9936	1487	8	the	the	DT
9936	1487	9	shells	shell	NNS
9936	1487	10	be	be	VB
9936	1487	11	perfectly	perfectly	RB
9936	1487	12	clean	clean	JJ
9936	1487	13	before	before	IN
9936	1487	14	they	-PRON-	PRP
9936	1487	15	are	be	VBP
9936	1487	16	broken	break	VBN
9936	1487	17	or	or	CC
9936	1487	18	before	before	IN
9936	1487	19	the	the	DT
9936	1487	20	eggs	egg	NNS
9936	1487	21	are	be	VBP
9936	1487	22	cooked	cook	VBN
9936	1487	23	,	,	,
9936	1487	24	the	the	DT
9936	1487	25	eggs	egg	NNS
9936	1487	26	may	may	MD
9936	1487	27	be	be	VB
9936	1487	28	washed	wash	VBN
9936	1487	29	or	or	CC
9936	1487	30	wiped	wipe	VBN
9936	1487	31	with	with	IN
9936	1487	32	a	a	DT
9936	1487	33	damp	damp	JJ
9936	1487	34	cloth	cloth	NN
9936	1487	35	immediately	immediately	RB
9936	1487	36	before	before	IN
9936	1487	37	such	such	JJ
9936	1487	38	processes	process	NNS
9936	1487	39	.	.	.
9936	1488	1	37	37	CD
9936	1488	2	.	.	.
9936	1489	1	BREAKING	breaking	NN
9936	1489	2	OF	of	IN
9936	1489	3	EGGS.--In	eggs.--in	CD
9936	1489	4	cookery	cookery	NN
9936	1489	5	,	,	,
9936	1489	6	it	-PRON-	PRP
9936	1489	7	is	be	VBZ
9936	1489	8	usually	usually	RB
9936	1489	9	desirable	desirable	JJ
9936	1489	10	to	to	TO
9936	1489	11	break	break	VB
9936	1489	12	an	an	DT
9936	1489	13	egg	egg	NN
9936	1489	14	shell	shell	NN
9936	1489	15	so	so	IN
9936	1489	16	that	that	IN
9936	1489	17	the	the	DT
9936	1489	18	yolk	yolk	NN
9936	1489	19	will	will	MD
9936	1489	20	not	not	RB
9936	1489	21	run	run	VB
9936	1489	22	into	into	IN
9936	1489	23	the	the	DT
9936	1489	24	white	white	JJ
9936	1489	25	;	;	:
9936	1489	26	that	that	RB
9936	1489	27	is	is	RB
9936	1489	28	,	,	,
9936	1489	29	so	so	IN
9936	1489	30	that	that	IN
9936	1489	31	these	these	DT
9936	1489	32	can	can	MD
9936	1489	33	be	be	VB
9936	1489	34	kept	keep	VBN
9936	1489	35	separate	separate	JJ
9936	1489	36	.	.	.
9936	1490	1	While	while	IN
9936	1490	2	there	there	EX
9936	1490	3	are	be	VBP
9936	1490	4	several	several	JJ
9936	1490	5	methods	method	NNS
9936	1490	6	of	of	IN
9936	1490	7	doing	do	VBG
9936	1490	8	this	this	DT
9936	1490	9	,	,	,
9936	1490	10	the	the	DT
9936	1490	11	housewife	housewife	NN
9936	1490	12	should	should	MD
9936	1490	13	adopt	adopt	VB
9936	1490	14	the	the	DT
9936	1490	15	one	one	NN
9936	1490	16	that	that	WDT
9936	1490	17	is	be	VBZ
9936	1490	18	most	most	RBS
9936	1490	19	convenient	convenient	JJ
9936	1490	20	for	for	IN
9936	1490	21	her	-PRON-	PRP
9936	1490	22	.	.	.
9936	1491	1	A	a	DT
9936	1491	2	quick	quick	JJ
9936	1491	3	method	method	NN
9936	1491	4	that	that	WDT
9936	1491	5	is	be	VBZ
9936	1491	6	often	often	RB
9936	1491	7	employed	employ	VBN
9936	1491	8	consists	consist	NNS
9936	1491	9	in	in	IN
9936	1491	10	striking	strike	VBG
9936	1491	11	the	the	DT
9936	1491	12	shell	shell	NN
9936	1491	13	on	on	IN
9936	1491	14	the	the	DT
9936	1491	15	edge	edge	NN
9936	1491	16	of	of	IN
9936	1491	17	the	the	DT
9936	1491	18	pan	pan	NN
9936	1491	19	or	or	CC
9936	1491	20	the	the	DT
9936	1491	21	bowl	bowl	NN
9936	1491	22	into	into	IN
9936	1491	23	which	which	WDT
9936	1491	24	the	the	DT
9936	1491	25	contents	content	NNS
9936	1491	26	are	be	VBP
9936	1491	27	to	to	TO
9936	1491	28	be	be	VB
9936	1491	29	put	put	VBN
9936	1491	30	.	.	.
9936	1492	1	A	a	DT
9936	1492	2	preferable	preferable	JJ
9936	1492	3	method	method	NN
9936	1492	4	,	,	,
9936	1492	5	however	however	RB
9936	1492	6	,	,	,
9936	1492	7	is	be	VBZ
9936	1492	8	illustrated	illustrate	VBN
9936	1492	9	in	in	IN
9936	1492	10	Fig	Fig	NNP
9936	1492	11	.	.	.
9936	1493	1	7	7	LS
9936	1493	2	.	.	.
9936	1494	1	It	-PRON-	PRP
9936	1494	2	consists	consist	VBZ
9936	1494	3	in	in	IN
9936	1494	4	striking	strike	VBG
9936	1494	5	one	one	CD
9936	1494	6	side	side	NN
9936	1494	7	of	of	IN
9936	1494	8	the	the	DT
9936	1494	9	shell	shell	NN
9936	1494	10	,	,	,
9936	1494	11	midway	midway	NNP
9936	1494	12	between	between	IN
9936	1494	13	the	the	DT
9936	1494	14	ends	end	NNS
9936	1494	15	,	,	,
9936	1494	16	a	a	DT
9936	1494	17	sharp	sharp	JJ
9936	1494	18	blow	blow	NN
9936	1494	19	with	with	IN
9936	1494	20	the	the	DT
9936	1494	21	edge	edge	NN
9936	1494	22	of	of	IN
9936	1494	23	a	a	DT
9936	1494	24	knife	knife	NN
9936	1494	25	.	.	.
9936	1495	1	The	the	DT
9936	1495	2	advantage	advantage	NN
9936	1495	3	of	of	IN
9936	1495	4	this	this	DT
9936	1495	5	method	method	NN
9936	1495	6	will	will	MD
9936	1495	7	be	be	VB
9936	1495	8	evident	evident	JJ
9936	1495	9	after	after	IN
9936	1495	10	a	a	DT
9936	1495	11	trial	trial	NN
9936	1495	12	or	or	CC
9936	1495	13	two	two	CD
9936	1495	14	,	,	,
9936	1495	15	for	for	IN
9936	1495	16	it	-PRON-	PRP
9936	1495	17	will	will	MD
9936	1495	18	be	be	VB
9936	1495	19	found	find	VBN
9936	1495	20	that	that	IN
9936	1495	21	the	the	DT
9936	1495	22	depth	depth	NN
9936	1495	23	of	of	IN
9936	1495	24	the	the	DT
9936	1495	25	cut	cut	NN
9936	1495	26	made	make	VBN
9936	1495	27	by	by	IN
9936	1495	28	the	the	DT
9936	1495	29	knife	knife	NN
9936	1495	30	can	can	MD
9936	1495	31	be	be	VB
9936	1495	32	so	so	RB
9936	1495	33	gauged	gauge	VBN
9936	1495	34	that	that	IN
9936	1495	35	there	there	EX
9936	1495	36	will	will	MD
9936	1495	37	be	be	VB
9936	1495	38	little	little	JJ
9936	1495	39	danger	danger	NN
9936	1495	40	of	of	IN
9936	1495	41	breaking	break	VBG
9936	1495	42	the	the	DT
9936	1495	43	yolk	yolk	NN
9936	1495	44	.	.	.
9936	1496	1	Besides	besides	RB
9936	1496	2	,	,	,
9936	1496	3	fragments	fragment	NNS
9936	1496	4	of	of	IN
9936	1496	5	the	the	DT
9936	1496	6	shell	shell	NN
9936	1496	7	are	be	VBP
9936	1496	8	not	not	RB
9936	1496	9	likely	likely	JJ
9936	1496	10	to	to	TO
9936	1496	11	fall	fall	VB
9936	1496	12	into	into	IN
9936	1496	13	the	the	DT
9936	1496	14	bowl	bowl	NN
9936	1496	15	or	or	CC
9936	1496	16	the	the	DT
9936	1496	17	pan	pan	NN
9936	1496	18	with	with	IN
9936	1496	19	the	the	DT
9936	1496	20	contents	content	NNS
9936	1496	21	of	of	IN
9936	1496	22	the	the	DT
9936	1496	23	egg	egg	NN
9936	1496	24	.	.	.
9936	1497	1	[	[	-LRB-
9936	1497	2	Illustration	illustration	NN
9936	1497	3	:	:	:
9936	1497	4	FIG	FIG	NNP
9936	1497	5	.	.	.
9936	1498	1	8	8	LS
9936	1498	2	]	]	-RRB-
9936	1498	3	38	38	CD
9936	1498	4	.	.	.
9936	1499	1	SEPARATING	separate	VBG
9936	1499	2	OF	of	IN
9936	1499	3	EGGS.--Frequently	eggs.--frequently	RB
9936	1499	4	recipes	recipe	NNS
9936	1499	5	require	require	VBP
9936	1499	6	that	that	IN
9936	1499	7	the	the	DT
9936	1499	8	yolks	yolk	NNS
9936	1499	9	and	and	CC
9936	1499	10	whites	white	NNS
9936	1499	11	of	of	IN
9936	1499	12	eggs	egg	NNS
9936	1499	13	be	be	VB
9936	1499	14	beaten	beat	VBN
9936	1499	15	separately	separately	RB
9936	1499	16	before	before	IN
9936	1499	17	being	be	VBG
9936	1499	18	added	add	VBN
9936	1499	19	to	to	IN
9936	1499	20	the	the	DT
9936	1499	21	other	other	JJ
9936	1499	22	ingredients	ingredient	NNS
9936	1499	23	.	.	.
9936	1500	1	When	when	WRB
9936	1500	2	this	this	DT
9936	1500	3	is	be	VBZ
9936	1500	4	the	the	DT
9936	1500	5	case	case	NN
9936	1500	6	,	,	,
9936	1500	7	care	care	NN
9936	1500	8	must	must	MD
9936	1500	9	be	be	VB
9936	1500	10	exercised	exercise	VBN
9936	1500	11	in	in	IN
9936	1500	12	taking	take	VBG
9936	1500	13	the	the	DT
9936	1500	14	egg	egg	NN
9936	1500	15	from	from	IN
9936	1500	16	the	the	DT
9936	1500	17	shell	shell	NN
9936	1500	18	.	.	.
9936	1501	1	The	the	DT
9936	1501	2	method	method	NN
9936	1501	3	by	by	IN
9936	1501	4	which	which	WDT
9936	1501	5	this	this	DT
9936	1501	6	is	be	VBZ
9936	1501	7	most	most	RBS
9936	1501	8	easily	easily	RB
9936	1501	9	accomplished	accomplish	VBN
9936	1501	10	is	be	VBZ
9936	1501	11	illustrated	illustrate	VBN
9936	1501	12	in	in	IN
9936	1501	13	Fig	Fig	NNP
9936	1501	14	.	.	.
9936	1502	1	8	8	LS
9936	1502	2	.	.	.
9936	1503	1	As	as	IN
9936	1503	2	will	will	MD
9936	1503	3	be	be	VB
9936	1503	4	observed	observe	VBN
9936	1503	5	,	,	,
9936	1503	6	the	the	DT
9936	1503	7	shell	shell	NN
9936	1503	8	is	be	VBZ
9936	1503	9	first	first	RB
9936	1503	10	broken	break	VBN
9936	1503	11	as	as	RB
9936	1503	12	nearly	nearly	RB
9936	1503	13	as	as	IN
9936	1503	14	possible	possible	JJ
9936	1503	15	into	into	IN
9936	1503	16	halves	half	NNS
9936	1503	17	and	and	CC
9936	1503	18	then	then	RB
9936	1503	19	,	,	,
9936	1503	20	while	while	IN
9936	1503	21	the	the	DT
9936	1503	22	egg	egg	NN
9936	1503	23	is	be	VBZ
9936	1503	24	poured	pour	VBN
9936	1503	25	from	from	IN
9936	1503	26	1/2	1/2	CD
9936	1503	27	of	of	IN
9936	1503	28	the	the	DT
9936	1503	29	shell	shell	NN
9936	1503	30	into	into	IN
9936	1503	31	the	the	DT
9936	1503	32	other	other	JJ
9936	1503	33	,	,	,
9936	1503	34	the	the	DT
9936	1503	35	white	white	NNP
9936	1503	36	is	be	VBZ
9936	1503	37	dropped	drop	VBN
9936	1503	38	into	into	IN
9936	1503	39	a	a	DT
9936	1503	40	dish	dish	NN
9936	1503	41	and	and	CC
9936	1503	42	the	the	DT
9936	1503	43	yolk	yolk	NN
9936	1503	44	is	be	VBZ
9936	1503	45	retained	retain	VBN
9936	1503	46	in	in	IN
9936	1503	47	the	the	DT
9936	1503	48	shell	shell	NN
9936	1503	49	.	.	.
9936	1504	1	During	during	IN
9936	1504	2	this	this	DT
9936	1504	3	process	process	NN
9936	1504	4	,	,	,
9936	1504	5	the	the	DT
9936	1504	6	yolk	yolk	NN
9936	1504	7	should	should	MD
9936	1504	8	remain	remain	VB
9936	1504	9	intact	intact	JJ
9936	1504	10	in	in	IN
9936	1504	11	its	-PRON-	PRP$
9936	1504	12	delicate	delicate	JJ
9936	1504	13	membrane	membrane	NN
9936	1504	14	,	,	,
9936	1504	15	for	for	IN
9936	1504	16	if	if	IN
9936	1504	17	it	-PRON-	PRP
9936	1504	18	becomes	become	VBZ
9936	1504	19	mixed	mixed	JJ
9936	1504	20	with	with	IN
9936	1504	21	the	the	DT
9936	1504	22	white	white	NN
9936	1504	23	the	the	DT
9936	1504	24	lightness	lightness	NN
9936	1504	25	of	of	IN
9936	1504	26	the	the	DT
9936	1504	27	white	white	NN
9936	1504	28	will	will	MD
9936	1504	29	be	be	VB
9936	1504	30	injured	injure	VBN
9936	1504	31	.	.	.
9936	1505	1	To	to	TO
9936	1505	2	separate	separate	VB
9936	1505	3	the	the	DT
9936	1505	4	yolk	yolk	NN
9936	1505	5	from	from	IN
9936	1505	6	the	the	DT
9936	1505	7	white	white	NNP
9936	1505	8	is	be	VBZ
9936	1505	9	not	not	RB
9936	1505	10	difficult	difficult	JJ
9936	1505	11	when	when	WRB
9936	1505	12	eggs	egg	NNS
9936	1505	13	are	be	VBP
9936	1505	14	fresh	fresh	JJ
9936	1505	15	,	,	,
9936	1505	16	but	but	CC
9936	1505	17	as	as	IN
9936	1505	18	they	-PRON-	PRP
9936	1505	19	become	become	VBP
9936	1505	20	stale	stale	JJ
9936	1505	21	the	the	DT
9936	1505	22	membrane	membrane	NN
9936	1505	23	surrounding	surround	VBG
9936	1505	24	the	the	DT
9936	1505	25	yolk	yolk	NN
9936	1505	26	grows	grow	VBZ
9936	1505	27	weak	weak	JJ
9936	1505	28	and	and	CC
9936	1505	29	breaks	break	VBZ
9936	1505	30	easily	easily	RB
9936	1505	31	.	.	.
9936	1506	1	If	if	IN
9936	1506	2	the	the	DT
9936	1506	3	yolk	yolk	NN
9936	1506	4	breaks	break	NNS
9936	1506	5	and	and	CC
9936	1506	6	any	any	DT
9936	1506	7	of	of	IN
9936	1506	8	it	-PRON-	PRP
9936	1506	9	falls	fall	VBZ
9936	1506	10	into	into	IN
9936	1506	11	the	the	DT
9936	1506	12	white	white	JJ
9936	1506	13	,	,	,
9936	1506	14	it	-PRON-	PRP
9936	1506	15	must	must	MD
9936	1506	16	be	be	VB
9936	1506	17	completely	completely	RB
9936	1506	18	removed	remove	VBN
9936	1506	19	before	before	IN
9936	1506	20	the	the	DT
9936	1506	21	white	white	NN
9936	1506	22	is	be	VBZ
9936	1506	23	beaten	beat	VBN
9936	1506	24	.	.	.
9936	1507	1	39	39	CD
9936	1507	2	.	.	.
9936	1508	1	BEATING	BEATING	NNP
9936	1508	2	OF	of	IN
9936	1508	3	EGGS.--Sometimes	eggs.--sometime	NNS
9936	1508	4	eggs	egg	NNS
9936	1508	5	are	be	VBP
9936	1508	6	cooked	cook	VBN
9936	1508	7	in	in	IN
9936	1508	8	the	the	DT
9936	1508	9	shell	shell	NN
9936	1508	10	and	and	CC
9936	1508	11	other	other	JJ
9936	1508	12	times	time	NNS
9936	1508	13	they	-PRON-	PRP
9936	1508	14	are	be	VBP
9936	1508	15	used	use	VBN
9936	1508	16	alone	alone	RB
9936	1508	17	just	just	RB
9936	1508	18	as	as	IN
9936	1508	19	they	-PRON-	PRP
9936	1508	20	are	be	VBP
9936	1508	21	removed	remove	VBN
9936	1508	22	from	from	IN
9936	1508	23	the	the	DT
9936	1508	24	shell	shell	NN
9936	1508	25	,	,	,
9936	1508	26	as	as	IN
9936	1508	27	in	in	IN
9936	1508	28	the	the	DT
9936	1508	29	frying	frying	NN
9936	1508	30	and	and	CC
9936	1508	31	poaching	poaching	NN
9936	1508	32	processes	process	NNS
9936	1508	33	;	;	:
9936	1508	34	however	however	RB
9936	1508	35	,	,	,
9936	1508	36	when	when	WRB
9936	1508	37	they	-PRON-	PRP
9936	1508	38	are	be	VBP
9936	1508	39	to	to	TO
9936	1508	40	be	be	VB
9936	1508	41	combined	combine	VBN
9936	1508	42	with	with	IN
9936	1508	43	other	other	JJ
9936	1508	44	ingredients	ingredient	NNS
9936	1508	45	,	,	,
9936	1508	46	they	-PRON-	PRP
9936	1508	47	are	be	VBP
9936	1508	48	usually	usually	RB
9936	1508	49	beaten	beat	VBN
9936	1508	50	.	.	.
9936	1509	1	Eggs	egg	NNS
9936	1509	2	are	be	VBP
9936	1509	3	beaten	beat	VBN
9936	1509	4	for	for	IN
9936	1509	5	the	the	DT
9936	1509	6	purpose	purpose	NN
9936	1509	7	of	of	IN
9936	1509	8	mixing	mix	VBG
9936	1509	9	the	the	DT
9936	1509	10	yolk	yolk	NNP
9936	1509	11	and	and	CC
9936	1509	12	the	the	DT
9936	1509	13	white	white	JJ
9936	1509	14	or	or	CC
9936	1509	15	of	of	IN
9936	1509	16	incorporating	incorporate	VBG
9936	1509	17	air	air	NN
9936	1509	18	to	to	TO
9936	1509	19	act	act	VB
9936	1509	20	as	as	IN
9936	1509	21	a	a	DT
9936	1509	22	leavening	leavening	JJ
9936	1509	23	agent	agent	NN
9936	1509	24	when	when	WRB
9936	1509	25	the	the	DT
9936	1509	26	eggs	egg	NNS
9936	1509	27	are	be	VBP
9936	1509	28	heated	heat	VBN
9936	1509	29	in	in	IN
9936	1509	30	the	the	DT
9936	1509	31	cooking	cooking	NN
9936	1509	32	process	process	NN
9936	1509	33	.	.	.
9936	1510	1	Various	various	JJ
9936	1510	2	utensils	utensil	NNS
9936	1510	3	,	,	,
9936	1510	4	such	such	JJ
9936	1510	5	as	as	IN
9936	1510	6	a	a	DT
9936	1510	7	fork	fork	NN
9936	1510	8	,	,	,
9936	1510	9	an	an	DT
9936	1510	10	egg	egg	NNP
9936	1510	11	whip	whip	NN
9936	1510	12	,	,	,
9936	1510	13	or	or	CC
9936	1510	14	an	an	DT
9936	1510	15	egg	egg	NN
9936	1510	16	beater	beater	NN
9936	1510	17	,	,	,
9936	1510	18	may	may	MD
9936	1510	19	be	be	VB
9936	1510	20	employed	employ	VBN
9936	1510	21	for	for	IN
9936	1510	22	beating	beat	VBG
9936	1510	23	eggs	egg	NNS
9936	1510	24	,	,	,
9936	1510	25	the	the	DT
9936	1510	26	one	one	NN
9936	1510	27	to	to	TO
9936	1510	28	select	select	VB
9936	1510	29	depending	depend	VBG
9936	1510	30	on	on	IN
9936	1510	31	the	the	DT
9936	1510	32	use	use	NN
9936	1510	33	to	to	TO
9936	1510	34	which	which	WDT
9936	1510	35	the	the	DT
9936	1510	36	eggs	egg	NNS
9936	1510	37	are	be	VBP
9936	1510	38	to	to	TO
9936	1510	39	be	be	VB
9936	1510	40	put	put	VBN
9936	1510	41	.	.	.
9936	1511	1	The	the	DT
9936	1511	2	rotary	rotary	NN
9936	1511	3	,	,	,
9936	1511	4	or	or	CC
9936	1511	5	Dover	Dover	NNP
9936	1511	6	,	,	,
9936	1511	7	egg	egg	NN
9936	1511	8	beater	beater	NN
9936	1511	9	,	,	,
9936	1511	10	previously	previously	RB
9936	1511	11	described	describe	VBN
9936	1511	12	as	as	IN
9936	1511	13	a	a	DT
9936	1511	14	labor	labor	NN
9936	1511	15	-	-	HYPH
9936	1511	16	saving	save	VBG
9936	1511	17	device	device	NN
9936	1511	18	and	and	CC
9936	1511	19	illustrated	illustrate	VBN
9936	1511	20	in	in	IN
9936	1511	21	Fig	Fig	NNP
9936	1511	22	.	.	.
9936	1512	1	9	9	CD
9936	1512	2	(	(	-LRB-
9936	1512	3	_	_	NNP
9936	1512	4	a	a	DT
9936	1512	5	_	_	NNP
9936	1512	6	)	)	-RRB-
9936	1512	7	,	,	,
9936	1512	8	should	should	MD
9936	1512	9	be	be	VB
9936	1512	10	used	use	VBN
9936	1512	11	to	to	TO
9936	1512	12	beat	beat	VB
9936	1512	13	either	either	CC
9936	1512	14	whole	whole	JJ
9936	1512	15	eggs	egg	NNS
9936	1512	16	or	or	CC
9936	1512	17	the	the	DT
9936	1512	18	yolks	yolk	NNS
9936	1512	19	of	of	IN
9936	1512	20	eggs	egg	NNS
9936	1512	21	when	when	WRB
9936	1512	22	they	-PRON-	PRP
9936	1512	23	are	be	VBP
9936	1512	24	to	to	TO
9936	1512	25	be	be	VB
9936	1512	26	used	use	VBN
9936	1512	27	in	in	IN
9936	1512	28	custards	custard	NNS
9936	1512	29	,	,	,
9936	1512	30	mayonnaise	mayonnaise	NN
9936	1512	31	,	,	,
9936	1512	32	cakes	cake	NNS
9936	1512	33	,	,	,
9936	1512	34	puddings	pudding	NNS
9936	1512	35	,	,	,
9936	1512	36	etc	etc	FW
9936	1512	37	.	.	FW
9936	1512	38	,	,	,
9936	1512	39	as	as	IN
9936	1512	40	it	-PRON-	PRP
9936	1512	41	will	will	MD
9936	1512	42	beat	beat	VB
9936	1512	43	them	-PRON-	PRP
9936	1512	44	sufficiently	sufficiently	RB
9936	1512	45	light	light	JJ
9936	1512	46	for	for	IN
9936	1512	47	such	such	JJ
9936	1512	48	purposes	purpose	NNS
9936	1512	49	.	.	.
9936	1513	1	However	however	RB
9936	1513	2	,	,	,
9936	1513	3	for	for	IN
9936	1513	4	the	the	DT
9936	1513	5	beating	beating	NN
9936	1513	6	of	of	IN
9936	1513	7	egg	egg	NN
9936	1513	8	whites	white	NNS
9936	1513	9	,	,	,
9936	1513	10	use	use	NN
9936	1513	11	should	should	MD
9936	1513	12	be	be	VB
9936	1513	13	made	make	VBN
9936	1513	14	of	of	IN
9936	1513	15	a	a	DT
9936	1513	16	fork	fork	NN
9936	1513	17	or	or	CC
9936	1513	18	of	of	IN
9936	1513	19	an	an	DT
9936	1513	20	egg	egg	NN
9936	1513	21	whip	whip	NN
9936	1513	22	similar	similar	JJ
9936	1513	23	to	to	IN
9936	1513	24	that	that	DT
9936	1513	25	shown	show	VBN
9936	1513	26	in	in	IN
9936	1513	27	(	(	-LRB-
9936	1513	28	_	_	NNP
9936	1513	29	b	b	NNP
9936	1513	30	_	_	NNP
9936	1513	31	)	)	-RRB-
9936	1513	32	,	,	,
9936	1513	33	because	because	IN
9936	1513	34	the	the	DT
9936	1513	35	whites	white	NNS
9936	1513	36	must	must	MD
9936	1513	37	be	be	VB
9936	1513	38	lifted	lift	VBN
9936	1513	39	instead	instead	RB
9936	1513	40	of	of	IN
9936	1513	41	stirred	stir	VBN
9936	1513	42	for	for	IN
9936	1513	43	the	the	DT
9936	1513	44	incorporation	incorporation	NN
9936	1513	45	of	of	IN
9936	1513	46	air	air	NN
9936	1513	47	,	,	,
9936	1513	48	and	and	CC
9936	1513	49	it	-PRON-	PRP
9936	1513	50	is	be	VBZ
9936	1513	51	only	only	RB
9936	1513	52	with	with	IN
9936	1513	53	a	a	DT
9936	1513	54	utensil	utensil	NN
9936	1513	55	of	of	IN
9936	1513	56	this	this	DT
9936	1513	57	kind	kind	NN
9936	1513	58	that	that	IN
9936	1513	59	this	this	DT
9936	1513	60	can	can	MD
9936	1513	61	be	be	VB
9936	1513	62	accomplished	accomplish	VBN
9936	1513	63	.	.	.
9936	1514	1	Then	then	RB
9936	1514	2	,	,	,
9936	1514	3	too	too	RB
9936	1514	4	,	,	,
9936	1514	5	more	more	JJR
9936	1514	6	air	air	NN
9936	1514	7	can	can	MD
9936	1514	8	be	be	VB
9936	1514	9	incorporated	incorporate	VBN
9936	1514	10	into	into	IN
9936	1514	11	the	the	DT
9936	1514	12	whites	white	NNS
9936	1514	13	and	and	CC
9936	1514	14	the	the	DT
9936	1514	15	volume	volume	NN
9936	1514	16	of	of	IN
9936	1514	17	the	the	DT
9936	1514	18	egg	egg	NN
9936	1514	19	thereby	thereby	RB
9936	1514	20	increased	increase	VBN
9936	1514	21	by	by	IN
9936	1514	22	means	mean	NNS
9936	1514	23	of	of	IN
9936	1514	24	a	a	DT
9936	1514	25	fork	fork	NN
9936	1514	26	or	or	CC
9936	1514	27	an	an	DT
9936	1514	28	egg	egg	NN
9936	1514	29	whip	whip	NN
9936	1514	30	than	than	IN
9936	1514	31	by	by	IN
9936	1514	32	an	an	DT
9936	1514	33	egg	egg	NN
9936	1514	34	beater	beater	NN
9936	1514	35	.	.	.
9936	1515	1	An	an	DT
9936	1515	2	important	important	JJ
9936	1515	3	point	point	NN
9936	1515	4	to	to	TO
9936	1515	5	remember	remember	VB
9936	1515	6	in	in	IN
9936	1515	7	this	this	DT
9936	1515	8	connection	connection	NN
9936	1515	9	is	be	VBZ
9936	1515	10	that	that	IN
9936	1515	11	eggs	egg	NNS
9936	1515	12	can	can	MD
9936	1515	13	be	be	VB
9936	1515	14	beaten	beat	VBN
9936	1515	15	more	more	RBR
9936	1515	16	successfully	successfully	RB
9936	1515	17	when	when	WRB
9936	1515	18	they	-PRON-	PRP
9936	1515	19	are	be	VBP
9936	1515	20	cold	cold	JJ
9936	1515	21	and	and	CC
9936	1515	22	have	have	VBP
9936	1515	23	had	have	VBN
9936	1515	24	a	a	DT
9936	1515	25	pinch	pinch	NN
9936	1515	26	of	of	IN
9936	1515	27	salt	salt	NN
9936	1515	28	added	add	VBN
9936	1515	29	to	to	IN
9936	1515	30	them	-PRON-	PRP
9936	1515	31	.	.	.
9936	1516	1	[	[	-LRB-
9936	1516	2	Illustration	illustration	NN
9936	1516	3	:	:	:
9936	1516	4	FIG	FIG	NNP
9936	1516	5	.	.	.
9936	1517	1	9	9	LS
9936	1517	2	]	]	-RRB-
9936	1517	3	[	[	-LRB-
9936	1517	4	Illustration	illustration	NN
9936	1517	5	:	:	:
9936	1517	6	FIG	FIG	NNP
9936	1517	7	.	.	.
9936	1518	1	10	10	CD
9936	1518	2	]	]	-RRB-
9936	1518	3	40	40	CD
9936	1518	4	.	.	.
9936	1519	1	In	in	IN
9936	1519	2	the	the	DT
9936	1519	3	beating	beating	NN
9936	1519	4	of	of	IN
9936	1519	5	eggs	egg	NNS
9936	1519	6	,	,	,
9936	1519	7	it	-PRON-	PRP
9936	1519	8	should	should	MD
9936	1519	9	be	be	VB
9936	1519	10	remembered	remember	VBN
9936	1519	11	that	that	IN
9936	1519	12	for	for	IN
9936	1519	13	some	some	DT
9936	1519	14	purposes	purpose	NNS
9936	1519	15	,	,	,
9936	1519	16	as	as	IN
9936	1519	17	in	in	IN
9936	1519	18	making	make	VBG
9936	1519	19	some	some	DT
9936	1519	20	kinds	kind	NNS
9936	1519	21	of	of	IN
9936	1519	22	sponge	sponge	JJ
9936	1519	23	cake	cake	NN
9936	1519	24	,	,	,
9936	1519	25	they	-PRON-	PRP
9936	1519	26	are	be	VBP
9936	1519	27	beaten	beat	VBN
9936	1519	28	until	until	IN
9936	1519	29	nearly	nearly	RB
9936	1519	30	frothy	frothy	JJ
9936	1519	31	,	,	,
9936	1519	32	as	as	IN
9936	1519	33	shown	show	VBN
9936	1519	34	in	in	IN
9936	1519	35	Fig	Fig	NNP
9936	1519	36	.	.	.
9936	1520	1	10	10	CD
9936	1520	2	,	,	,
9936	1520	3	when	when	WRB
9936	1520	4	they	-PRON-	PRP
9936	1520	5	do	do	VBP
9936	1520	6	not	not	RB
9936	1520	7	stand	stand	VB
9936	1520	8	up	up	RP
9936	1520	9	nor	nor	CC
9936	1520	10	cling	cling	VB
9936	1520	11	to	to	IN
9936	1520	12	the	the	DT
9936	1520	13	whip	whip	NN
9936	1520	14	;	;	:
9936	1520	15	whereas	whereas	IN
9936	1520	16	,	,	,
9936	1520	17	for	for	IN
9936	1520	18	other	other	JJ
9936	1520	19	purposes	purpose	NNS
9936	1520	20	,	,	,
9936	1520	21	as	as	IN
9936	1520	22	in	in	IN
9936	1520	23	making	make	VBG
9936	1520	24	meringue	meringue	NN
9936	1520	25	,	,	,
9936	1520	26	they	-PRON-	PRP
9936	1520	27	are	be	VBP
9936	1520	28	beaten	beat	VBN
9936	1520	29	until	until	IN
9936	1520	30	they	-PRON-	PRP
9936	1520	31	are	be	VBP
9936	1520	32	stiff	stiff	JJ
9936	1520	33	enough	enough	RB
9936	1520	34	to	to	TO
9936	1520	35	stand	stand	VB
9936	1520	36	up	up	RP
9936	1520	37	well	well	RB
9936	1520	38	and	and	CC
9936	1520	39	to	to	TO
9936	1520	40	adhere	adhere	VB
9936	1520	41	to	to	IN
9936	1520	42	the	the	DT
9936	1520	43	whip	whip	NN
9936	1520	44	,	,	,
9936	1520	45	as	as	IN
9936	1520	46	Fig	Fig	NNP
9936	1520	47	.	.	.
9936	1521	1	11	11	CD
9936	1521	2	shows	show	NNS
9936	1521	3	.	.	.
9936	1522	1	When	when	WRB
9936	1522	2	egg	egg	NN
9936	1522	3	whites	white	NNS
9936	1522	4	are	be	VBP
9936	1522	5	to	to	TO
9936	1522	6	be	be	VB
9936	1522	7	beaten	beat	VBN
9936	1522	8	stiff	stiff	JJ
9936	1522	9	,	,	,
9936	1522	10	care	care	NN
9936	1522	11	should	should	MD
9936	1522	12	be	be	VB
9936	1522	13	taken	take	VBN
9936	1522	14	not	not	RB
9936	1522	15	to	to	TO
9936	1522	16	continue	continue	VB
9936	1522	17	the	the	DT
9936	1522	18	beating	beating	NN
9936	1522	19	too	too	RB
9936	1522	20	long	long	RB
9936	1522	21	.	.	.
9936	1523	1	If	if	IN
9936	1523	2	this	this	DT
9936	1523	3	is	be	VBZ
9936	1523	4	done	do	VBN
9936	1523	5	,	,	,
9936	1523	6	they	-PRON-	PRP
9936	1523	7	will	will	MD
9936	1523	8	become	become	VB
9936	1523	9	dry	dry	JJ
9936	1523	10	and	and	CC
9936	1523	11	will	will	MD
9936	1523	12	break	break	VB
9936	1523	13	up	up	RP
9936	1523	14	into	into	IN
9936	1523	15	small	small	JJ
9936	1523	16	pieces	piece	NNS
9936	1523	17	,	,	,
9936	1523	18	a	a	DT
9936	1523	19	condition	condition	NN
9936	1523	20	that	that	WDT
9936	1523	21	will	will	MD
9936	1523	22	mean	mean	VB
9936	1523	23	a	a	DT
9936	1523	24	loss	loss	NN
9936	1523	25	of	of	IN
9936	1523	26	some	some	DT
9936	1523	27	of	of	IN
9936	1523	28	the	the	DT
9936	1523	29	air	air	NN
9936	1523	30	that	that	WDT
9936	1523	31	has	have	VBZ
9936	1523	32	been	be	VBN
9936	1523	33	incorporated	incorporate	VBN
9936	1523	34	.	.	.
9936	1524	1	It	-PRON-	PRP
9936	1524	2	is	be	VBZ
9936	1524	3	well	well	RB
9936	1524	4	also	also	RB
9936	1524	5	to	to	TO
9936	1524	6	observe	observe	VB
9936	1524	7	that	that	IN
9936	1524	8	egg	egg	NNP
9936	1524	9	whites	white	NNS
9936	1524	10	should	should	MD
9936	1524	11	always	always	RB
9936	1524	12	be	be	VB
9936	1524	13	beaten	beat	VBN
9936	1524	14	in	in	IN
9936	1524	15	the	the	DT
9936	1524	16	same	same	JJ
9936	1524	17	direction	direction	NN
9936	1524	18	and	and	CC
9936	1524	19	that	that	IN
9936	1524	20	the	the	DT
9936	1524	21	same	same	JJ
9936	1524	22	motion	motion	NN
9936	1524	23	should	should	MD
9936	1524	24	be	be	VB
9936	1524	25	continued	continue	VBN
9936	1524	26	throughout	throughout	IN
9936	1524	27	the	the	DT
9936	1524	28	beating	beating	NN
9936	1524	29	,	,	,
9936	1524	30	for	for	IN
9936	1524	31	a	a	DT
9936	1524	32	change	change	NN
9936	1524	33	of	of	IN
9936	1524	34	direction	direction	NN
9936	1524	35	or	or	CC
9936	1524	36	motion	motion	NN
9936	1524	37	always	always	RB
9936	1524	38	causes	cause	VBZ
9936	1524	39	a	a	DT
9936	1524	40	loss	loss	NN
9936	1524	41	of	of	IN
9936	1524	42	air	air	NN
9936	1524	43	.	.	.
9936	1525	1	A	a	DT
9936	1525	2	final	final	JJ
9936	1525	3	precaution	precaution	NN
9936	1525	4	to	to	TO
9936	1525	5	take	take	VB
9936	1525	6	is	be	VBZ
9936	1525	7	never	never	RB
9936	1525	8	to	to	TO
9936	1525	9	allow	allow	VB
9936	1525	10	egg	egg	NN
9936	1525	11	whites	white	NNS
9936	1525	12	to	to	TO
9936	1525	13	stand	stand	VB
9936	1525	14	after	after	IN
9936	1525	15	they	-PRON-	PRP
9936	1525	16	are	be	VBP
9936	1525	17	beaten	beat	VBN
9936	1525	18	.	.	.
9936	1526	1	If	if	IN
9936	1526	2	this	this	DT
9936	1526	3	is	be	VBZ
9936	1526	4	done	do	VBN
9936	1526	5	,	,	,
9936	1526	6	the	the	DT
9936	1526	7	leavening	leavening	NN
9936	1526	8	power	power	NN
9936	1526	9	of	of	IN
9936	1526	10	the	the	DT
9936	1526	11	eggs	egg	NNS
9936	1526	12	is	be	VBZ
9936	1526	13	reduced	reduce	VBN
9936	1526	14	,	,	,
9936	1526	15	because	because	IN
9936	1526	16	the	the	DT
9936	1526	17	air	air	NN
9936	1526	18	soon	soon	RB
9936	1526	19	escapes	escape	VBZ
9936	1526	20	from	from	IN
9936	1526	21	beaten	beat	VBN
9936	1526	22	eggs	egg	NNS
9936	1526	23	and	and	CC
9936	1526	24	leaves	leave	VBZ
9936	1526	25	underneath	underneath	IN
9936	1526	26	them	-PRON-	PRP
9936	1526	27	a	a	DT
9936	1526	28	clear	clear	JJ
9936	1526	29	liquid	liquid	NN
9936	1526	30	that	that	WDT
9936	1526	31	can	can	MD
9936	1526	32	never	never	RB
9936	1526	33	be	be	VB
9936	1526	34	beaten	beat	VBN
9936	1526	35	up	up	RP
9936	1526	36	.	.	.
9936	1527	1	For	for	IN
9936	1527	2	instance	instance	NN
9936	1527	3	,	,	,
9936	1527	4	eggs	egg	NNS
9936	1527	5	that	that	WDT
9936	1527	6	are	be	VBP
9936	1527	7	to	to	TO
9936	1527	8	be	be	VB
9936	1527	9	used	use	VBN
9936	1527	10	for	for	IN
9936	1527	11	boiled	boil	VBN
9936	1527	12	icing	icing	NN
9936	1527	13	should	should	MD
9936	1527	14	not	not	RB
9936	1527	15	be	be	VB
9936	1527	16	beaten	beat	VBN
9936	1527	17	until	until	IN
9936	1527	18	the	the	DT
9936	1527	19	sirup	sirup	NN
9936	1527	20	has	have	VBZ
9936	1527	21	finished	finish	VBN
9936	1527	22	boiling	boil	VBG
9936	1527	23	.	.	.
9936	1528	1	However	however	RB
9936	1528	2	,	,	,
9936	1528	3	eggs	egg	NNS
9936	1528	4	that	that	WDT
9936	1528	5	have	have	VBP
9936	1528	6	been	be	VBN
9936	1528	7	separated	separate	VBN
9936	1528	8	but	but	CC
9936	1528	9	not	not	RB
9936	1528	10	beaten	beat	VBN
9936	1528	11	may	may	MD
9936	1528	12	stand	stand	VB
9936	1528	13	for	for	IN
9936	1528	14	a	a	DT
9936	1528	15	couple	couple	NN
9936	1528	16	of	of	IN
9936	1528	17	hours	hour	NNS
9936	1528	18	,	,	,
9936	1528	19	provided	provide	VBN
9936	1528	20	they	-PRON-	PRP
9936	1528	21	are	be	VBP
9936	1528	22	covered	cover	VBN
9936	1528	23	and	and	CC
9936	1528	24	kept	keep	VBN
9936	1528	25	in	in	IN
9936	1528	26	a	a	DT
9936	1528	27	cool	cool	JJ
9936	1528	28	place	place	NN
9936	1528	29	.	.	.
9936	1529	1	[	[	-LRB-
9936	1529	2	Illustration	illustration	NN
9936	1529	3	:	:	:
9936	1529	4	FIG	FIG	NNP
9936	1529	5	.	.	.
9936	1530	1	11	11	LS
9936	1530	2	]	]	-RRB-
9936	1530	3	POINTS	POINTS	NNP
9936	1530	4	TO	to	IN
9936	1530	5	OBSERVE	OBSERVE	NNP
9936	1530	6	IN	in	IN
9936	1530	7	COOKING	COOKING	NNP
9936	1530	8	EGGS	EGGS	NNP
9936	1530	9	41	41	CD
9936	1530	10	.	.	.
9936	1531	1	As	as	IN
9936	1531	2	has	have	VBZ
9936	1531	3	been	be	VBN
9936	1531	4	previously	previously	RB
9936	1531	5	stated	state	VBN
9936	1531	6	,	,	,
9936	1531	7	the	the	DT
9936	1531	8	substance	substance	NN
9936	1531	9	in	in	IN
9936	1531	10	eggs	egg	NNS
9936	1531	11	that	that	WDT
9936	1531	12	requires	require	VBZ
9936	1531	13	special	special	JJ
9936	1531	14	care	care	NN
9936	1531	15	in	in	IN
9936	1531	16	the	the	DT
9936	1531	17	cooking	cooking	NN
9936	1531	18	process	process	NN
9936	1531	19	is	be	VBZ
9936	1531	20	the	the	DT
9936	1531	21	protein	protein	NN
9936	1531	22	,	,	,
9936	1531	23	which	which	WDT
9936	1531	24	occurs	occur	VBZ
9936	1531	25	in	in	IN
9936	1531	26	this	this	DT
9936	1531	27	food	food	NN
9936	1531	28	in	in	IN
9936	1531	29	the	the	DT
9936	1531	30	form	form	NN
9936	1531	31	of	of	IN
9936	1531	32	albumen	albuman	NNS
9936	1531	33	.	.	.
9936	1532	1	Because	because	IN
9936	1532	2	of	of	IN
9936	1532	3	this	this	DT
9936	1532	4	,	,	,
9936	1532	5	certain	certain	JJ
9936	1532	6	points	point	NNS
9936	1532	7	concerning	concern	VBG
9936	1532	8	the	the	DT
9936	1532	9	treatment	treatment	NN
9936	1532	10	that	that	WDT
9936	1532	11	the	the	DT
9936	1532	12	albumen	albuman	NNS
9936	1532	13	requires	require	VBZ
9936	1532	14	should	should	MD
9936	1532	15	be	be	VB
9936	1532	16	kept	keep	VBN
9936	1532	17	in	in	IN
9936	1532	18	mind	mind	NN
9936	1532	19	.	.	.
9936	1533	1	In	in	IN
9936	1533	2	a	a	DT
9936	1533	3	raw	raw	JJ
9936	1533	4	egg	egg	NN
9936	1533	5	,	,	,
9936	1533	6	the	the	DT
9936	1533	7	albumen	albuman	NNS
9936	1533	8	occurs	occur	VBZ
9936	1533	9	in	in	IN
9936	1533	10	a	a	DT
9936	1533	11	semiliquid	semiliquid	JJ
9936	1533	12	form	form	NN
9936	1533	13	,	,	,
9936	1533	14	but	but	CC
9936	1533	15	it	-PRON-	PRP
9936	1533	16	coagulates	coagulate	VBZ
9936	1533	17	at	at	IN
9936	1533	18	a	a	DT
9936	1533	19	lower	low	JJR
9936	1533	20	temperature	temperature	NN
9936	1533	21	than	than	IN
9936	1533	22	does	do	VBZ
9936	1533	23	the	the	DT
9936	1533	24	yolk	yolk	NN
9936	1533	25	,	,	,
9936	1533	26	which	which	WDT
9936	1533	27	contains	contain	VBZ
9936	1533	28	a	a	DT
9936	1533	29	high	high	JJ
9936	1533	30	percentage	percentage	NN
9936	1533	31	of	of	IN
9936	1533	32	fat	fat	NN
9936	1533	33	.	.	.
9936	1534	1	After	after	IN
9936	1534	2	coagulation	coagulation	NN
9936	1534	3	,	,	,
9936	1534	4	the	the	DT
9936	1534	5	consistency	consistency	NN
9936	1534	6	of	of	IN
9936	1534	7	the	the	DT
9936	1534	8	two	two	CD
9936	1534	9	parts	part	NNS
9936	1534	10	is	be	VBZ
9936	1534	11	very	very	RB
9936	1534	12	different	different	JJ
9936	1534	13	.	.	.
9936	1535	1	The	the	DT
9936	1535	2	white	white	JJ
9936	1535	3	is	be	VBZ
9936	1535	4	elastic	elastic	JJ
9936	1535	5	and	and	CC
9936	1535	6	more	more	RBR
9936	1535	7	or	or	CC
9936	1535	8	less	less	RBR
9936	1535	9	tough	tough	JJ
9936	1535	10	,	,	,
9936	1535	11	while	while	IN
9936	1535	12	the	the	DT
9936	1535	13	yolk	yolk	NN
9936	1535	14	,	,	,
9936	1535	15	upon	upon	IN
9936	1535	16	being	be	VBG
9936	1535	17	thoroughly	thoroughly	RB
9936	1535	18	cooked	cook	VBN
9936	1535	19	,	,	,
9936	1535	20	becomes	become	VBZ
9936	1535	21	powdery	powdery	NN
9936	1535	22	,	,	,
9936	1535	23	or	or	CC
9936	1535	24	mealy	mealy	NNP
9936	1535	25	,	,	,
9936	1535	26	and	and	CC
9936	1535	27	breaks	break	VBZ
9936	1535	28	up	up	RP
9936	1535	29	into	into	IN
9936	1535	30	minute	minute	JJ
9936	1535	31	particles	particle	NNS
9936	1535	32	.	.	.
9936	1536	1	The	the	DT
9936	1536	2	egg	egg	NN
9936	1536	3	white	white	NNP
9936	1536	4	begins	begin	VBZ
9936	1536	5	to	to	TO
9936	1536	6	coagulate	coagulate	VB
9936	1536	7	at	at	IN
9936	1536	8	134	134	CD
9936	1536	9	degrees	degree	NNS
9936	1536	10	Fahrenheit	Fahrenheit	NNP
9936	1536	11	,	,	,
9936	1536	12	and	and	CC
9936	1536	13	it	-PRON-	PRP
9936	1536	14	becomes	become	VBZ
9936	1536	15	white	white	JJ
9936	1536	16	and	and	CC
9936	1536	17	jellylike	jellylike	JJ
9936	1536	18	at	at	IN
9936	1536	19	160	160	CD
9936	1536	20	degrees	degree	NNS
9936	1536	21	.	.	.
9936	1537	1	Bringing	bring	VBG
9936	1537	2	an	an	DT
9936	1537	3	egg	egg	NN
9936	1537	4	to	to	IN
9936	1537	5	such	such	PDT
9936	1537	6	a	a	DT
9936	1537	7	temperature	temperature	NN
9936	1537	8	produces	produce	VBZ
9936	1537	9	a	a	DT
9936	1537	10	more	more	RBR
9936	1537	11	desirable	desirable	JJ
9936	1537	12	result	result	NN
9936	1537	13	than	than	IN
9936	1537	14	cooking	cook	VBG
9936	1537	15	it	-PRON-	PRP
9936	1537	16	at	at	IN
9936	1537	17	a	a	DT
9936	1537	18	high	high	JJ
9936	1537	19	temperature	temperature	NN
9936	1537	20	--	--	:
9936	1537	21	boiling	boiling	NN
9936	1537	22	point	point	NN
9936	1537	23	,	,	,
9936	1537	24	for	for	IN
9936	1537	25	instance	instance	NN
9936	1537	26	--	--	:
9936	1537	27	because	because	IN
9936	1537	28	the	the	DT
9936	1537	29	albumen	albuman	NNS
9936	1537	30	,	,	,
9936	1537	31	instead	instead	RB
9936	1537	32	of	of	IN
9936	1537	33	becoming	become	VBG
9936	1537	34	tough	tough	JJ
9936	1537	35	,	,	,
9936	1537	36	as	as	IN
9936	1537	37	it	-PRON-	PRP
9936	1537	38	does	do	VBZ
9936	1537	39	at	at	IN
9936	1537	40	a	a	DT
9936	1537	41	high	high	JJ
9936	1537	42	temperature	temperature	NN
9936	1537	43	,	,	,
9936	1537	44	acquires	acquire	VBZ
9936	1537	45	a	a	DT
9936	1537	46	soft	soft	JJ
9936	1537	47	,	,	,
9936	1537	48	tender	tender	JJ
9936	1537	49	consistency	consistency	NN
9936	1537	50	that	that	WDT
9936	1537	51	exists	exist	VBZ
9936	1537	52	throughout	throughout	IN
9936	1537	53	the	the	DT
9936	1537	54	entire	entire	JJ
9936	1537	55	egg	egg	NN
9936	1537	56	.	.	.
9936	1538	1	An	an	DT
9936	1538	2	egg	egg	NN
9936	1538	3	cooked	cook	VBN
9936	1538	4	in	in	IN
9936	1538	5	this	this	DT
9936	1538	6	way	way	NN
9936	1538	7	is	be	VBZ
9936	1538	8	more	more	RBR
9936	1538	9	digestible	digestible	JJ
9936	1538	10	and	and	CC
9936	1538	11	appetizing	appetizing	JJ
9936	1538	12	than	than	IN
9936	1538	13	one	one	NN
9936	1538	14	that	that	WDT
9936	1538	15	is	be	VBZ
9936	1538	16	boiled	boil	VBN
9936	1538	17	until	until	IN
9936	1538	18	it	-PRON-	PRP
9936	1538	19	becomes	become	VBZ
9936	1538	20	hard	hard	JJ
9936	1538	21	and	and	CC
9936	1538	22	tough	tough	JJ
9936	1538	23	.	.	.
9936	1539	1	42	42	CD
9936	1539	2	.	.	.
9936	1540	1	The	the	DT
9936	1540	2	low	low	JJ
9936	1540	3	temperature	temperature	NN
9936	1540	4	at	at	IN
9936	1540	5	which	which	WDT
9936	1540	6	eggs	egg	NNS
9936	1540	7	will	will	MD
9936	1540	8	cook	cook	VB
9936	1540	9	in	in	IN
9936	1540	10	the	the	DT
9936	1540	11	shell	shell	NNP
9936	1540	12	applies	apply	VBZ
9936	1540	13	also	also	RB
9936	1540	14	to	to	IN
9936	1540	15	eggs	egg	NNS
9936	1540	16	when	when	WRB
9936	1540	17	they	-PRON-	PRP
9936	1540	18	are	be	VBP
9936	1540	19	combined	combine	VBN
9936	1540	20	with	with	IN
9936	1540	21	other	other	JJ
9936	1540	22	foods	food	NNS
9936	1540	23	.	.	.
9936	1541	1	Sometimes	sometimes	RB
9936	1541	2	,	,	,
9936	1541	3	however	however	RB
9936	1541	4	,	,	,
9936	1541	5	a	a	DT
9936	1541	6	mixture	mixture	NN
9936	1541	7	in	in	IN
9936	1541	8	which	which	WDT
9936	1541	9	eggs	egg	NNS
9936	1541	10	are	be	VBP
9936	1541	11	one	one	CD
9936	1541	12	of	of	IN
9936	1541	13	the	the	DT
9936	1541	14	ingredients	ingredient	NNS
9936	1541	15	must	must	MD
9936	1541	16	be	be	VB
9936	1541	17	cooked	cook	VBN
9936	1541	18	at	at	IN
9936	1541	19	a	a	DT
9936	1541	20	high	high	JJ
9936	1541	21	temperature	temperature	NN
9936	1541	22	because	because	IN
9936	1541	23	the	the	DT
9936	1541	24	materials	material	NNS
9936	1541	25	mixed	mix	VBN
9936	1541	26	with	with	IN
9936	1541	27	them	-PRON-	PRP
9936	1541	28	require	require	VBP
9936	1541	29	it	-PRON-	PRP
9936	1541	30	.	.	.
9936	1542	1	This	this	DT
9936	1542	2	difficulty	difficulty	NN
9936	1542	3	can	can	MD
9936	1542	4	be	be	VB
9936	1542	5	overcome	overcome	VBN
9936	1542	6	when	when	WRB
9936	1542	7	eggs	egg	NNS
9936	1542	8	are	be	VBP
9936	1542	9	combined	combine	VBN
9936	1542	10	with	with	IN
9936	1542	11	starchy	starchy	JJ
9936	1542	12	foods	food	NNS
9936	1542	13	,	,	,
9936	1542	14	such	such	JJ
9936	1542	15	as	as	IN
9936	1542	16	corn	corn	NN
9936	1542	17	starch	starch	NN
9936	1542	18	,	,	,
9936	1542	19	rice	rice	NN
9936	1542	20	,	,	,
9936	1542	21	and	and	CC
9936	1542	22	tapioca	tapioca	RB
9936	1542	23	,	,	,
9936	1542	24	that	that	WDT
9936	1542	25	require	require	VBP
9936	1542	26	long	long	JJ
9936	1542	27	cooking	cooking	NN
9936	1542	28	.	.	.
9936	1543	1	In	in	IN
9936	1543	2	such	such	PDT
9936	1543	3	a	a	DT
9936	1543	4	case	case	NN
9936	1543	5	,	,	,
9936	1543	6	all	all	PDT
9936	1543	7	the	the	DT
9936	1543	8	ingredients	ingredient	NNS
9936	1543	9	except	except	IN
9936	1543	10	the	the	DT
9936	1543	11	eggs	egg	NNS
9936	1543	12	may	may	MD
9936	1543	13	be	be	VB
9936	1543	14	cooked	cook	VBN
9936	1543	15	the	the	DT
9936	1543	16	length	length	NN
9936	1543	17	of	of	IN
9936	1543	18	time	time	NN
9936	1543	19	they	-PRON-	PRP
9936	1543	20	require	require	VBP
9936	1543	21	,	,	,
9936	1543	22	after	after	IN
9936	1543	23	which	which	WDT
9936	1543	24	the	the	DT
9936	1543	25	eggs	egg	NNS
9936	1543	26	may	may	MD
9936	1543	27	be	be	VB
9936	1543	28	added	add	VBN
9936	1543	29	so	so	IN
9936	1543	30	that	that	IN
9936	1543	31	they	-PRON-	PRP
9936	1543	32	will	will	MD
9936	1543	33	cook	cook	VB
9936	1543	34	just	just	RB
9936	1543	35	long	long	RB
9936	1543	36	enough	enough	RB
9936	1543	37	to	to	TO
9936	1543	38	become	become	VB
9936	1543	39	coagulated	coagulated	JJ
9936	1543	40	.	.	.
9936	1544	1	Longer	long	JJR
9936	1544	2	cooking	cooking	NN
9936	1544	3	is	be	VBZ
9936	1544	4	liable	liable	JJ
9936	1544	5	to	to	TO
9936	1544	6	spoil	spoil	VB
9936	1544	7	the	the	DT
9936	1544	8	texture	texture	NN
9936	1544	9	.	.	.
9936	1545	1	Often	often	RB
9936	1545	2	the	the	DT
9936	1545	3	starchy	starchy	JJ
9936	1545	4	mixture	mixture	NN
9936	1545	5	retains	retain	VBZ
9936	1545	6	sufficient	sufficient	JJ
9936	1545	7	heat	heat	NN
9936	1545	8	to	to	TO
9936	1545	9	set	set	VB
9936	1545	10	the	the	DT
9936	1545	11	eggs	egg	NNS
9936	1545	12	without	without	IN
9936	1545	13	further	further	JJ
9936	1545	14	cooking	cooking	NN
9936	1545	15	after	after	IN
9936	1545	16	they	-PRON-	PRP
9936	1545	17	are	be	VBP
9936	1545	18	added	add	VBN
9936	1545	19	.	.	.
9936	1546	1	43	43	CD
9936	1546	2	.	.	.
9936	1547	1	A	a	DT
9936	1547	2	very	very	RB
9936	1547	3	nutritious	nutritious	JJ
9936	1547	4	way	way	NN
9936	1547	5	in	in	IN
9936	1547	6	which	which	WDT
9936	1547	7	to	to	TO
9936	1547	8	prepare	prepare	VB
9936	1547	9	eggs	egg	NNS
9936	1547	10	when	when	WRB
9936	1547	11	they	-PRON-	PRP
9936	1547	12	are	be	VBP
9936	1547	13	to	to	TO
9936	1547	14	be	be	VB
9936	1547	15	used	use	VBN
9936	1547	16	for	for	IN
9936	1547	17	a	a	DT
9936	1547	18	dessert	dessert	NN
9936	1547	19	is	be	VBZ
9936	1547	20	to	to	TO
9936	1547	21	combine	combine	VB
9936	1547	22	them	-PRON-	PRP
9936	1547	23	with	with	IN
9936	1547	24	milk	milk	NN
9936	1547	25	to	to	TO
9936	1547	26	form	form	VB
9936	1547	27	a	a	DT
9936	1547	28	custard	custard	NN
9936	1547	29	,	,	,
9936	1547	30	which	which	WDT
9936	1547	31	,	,	,
9936	1547	32	after	after	IN
9936	1547	33	being	be	VBG
9936	1547	34	sweetened	sweeten	VBN
9936	1547	35	and	and	CC
9936	1547	36	flavored	flavor	VBN
9936	1547	37	,	,	,
9936	1547	38	is	be	VBZ
9936	1547	39	baked	bake	VBN
9936	1547	40	.	.	.
9936	1548	1	The	the	DT
9936	1548	2	proportion	proportion	NN
9936	1548	3	that	that	WDT
9936	1548	4	has	have	VBZ
9936	1548	5	been	be	VBN
9936	1548	6	accepted	accept	VBN
9936	1548	7	as	as	IN
9936	1548	8	ideal	ideal	JJ
9936	1548	9	to	to	TO
9936	1548	10	produce	produce	VB
9936	1548	11	a	a	DT
9936	1548	12	dessert	dessert	NN
9936	1548	13	of	of	IN
9936	1548	14	the	the	DT
9936	1548	15	right	right	JJ
9936	1548	16	thickness	thickness	NN
9936	1548	17	is	be	VBZ
9936	1548	18	one	one	CD
9936	1548	19	egg	egg	NN
9936	1548	20	to	to	IN
9936	1548	21	each	each	DT
9936	1548	22	cupful	cupful	NN
9936	1548	23	of	of	IN
9936	1548	24	milk	milk	NN
9936	1548	25	;	;	:
9936	1548	26	however	however	RB
9936	1548	27	,	,	,
9936	1548	28	an	an	DT
9936	1548	29	entire	entire	JJ
9936	1548	30	egg	egg	NN
9936	1548	31	is	be	VBZ
9936	1548	32	not	not	RB
9936	1548	33	always	always	RB
9936	1548	34	required	require	VBN
9936	1548	35	,	,	,
9936	1548	36	as	as	IN
9936	1548	37	one	one	CD
9936	1548	38	yolk	yolk	NN
9936	1548	39	is	be	VBZ
9936	1548	40	often	often	RB
9936	1548	41	sufficient	sufficient	JJ
9936	1548	42	to	to	TO
9936	1548	43	thicken	thicken	VB
9936	1548	44	1	1	CD
9936	1548	45	cupful	cupful	NN
9936	1548	46	of	of	IN
9936	1548	47	milk	milk	NN
9936	1548	48	.	.	.
9936	1549	1	Care	care	NN
9936	1549	2	should	should	MD
9936	1549	3	be	be	VB
9936	1549	4	taken	take	VBN
9936	1549	5	in	in	IN
9936	1549	6	the	the	DT
9936	1549	7	cooking	cooking	NN
9936	1549	8	of	of	IN
9936	1549	9	such	such	JJ
9936	1549	10	custards	custard	NNS
9936	1549	11	,	,	,
9936	1549	12	for	for	IN
9936	1549	13	if	if	IN
9936	1549	14	they	-PRON-	PRP
9936	1549	15	are	be	VBP
9936	1549	16	cooked	cook	VBN
9936	1549	17	too	too	RB
9936	1549	18	long	long	RB
9936	1549	19	or	or	CC
9936	1549	20	at	at	IN
9936	1549	21	too	too	RB
9936	1549	22	high	high	JJ
9936	1549	23	a	a	DT
9936	1549	24	temperature	temperature	NN
9936	1549	25	they	-PRON-	PRP
9936	1549	26	will	will	MD
9936	1549	27	curdle	curdle	VB
9936	1549	28	and	and	CC
9936	1549	29	whey	whey	VB
9936	1549	30	;	;	:
9936	1549	31	whereas	whereas	IN
9936	1549	32	,	,	,
9936	1549	33	a	a	DT
9936	1549	34	properly	properly	RB
9936	1549	35	cooked	cook	VBN
9936	1549	36	custard	custard	NN
9936	1549	37	--	--	:
9936	1549	38	that	that	RB
9936	1549	39	is	is	RB
9936	1549	40	,	,	,
9936	1549	41	one	one	CD
9936	1549	42	cooked	cook	VBD
9936	1549	43	slowly	slowly	RB
9936	1549	44	at	at	IN
9936	1549	45	a	a	DT
9936	1549	46	low	low	JJ
9936	1549	47	temperature	temperature	NN
9936	1549	48	and	and	CC
9936	1549	49	for	for	IN
9936	1549	50	the	the	DT
9936	1549	51	required	require	VBN
9936	1549	52	length	length	NN
9936	1549	53	of	of	IN
9936	1549	54	time	time	NN
9936	1549	55	--	--	:
9936	1549	56	will	will	MD
9936	1549	57	have	have	VB
9936	1549	58	a	a	DT
9936	1549	59	smooth	smooth	JJ
9936	1549	60	,	,	,
9936	1549	61	jellylike	jellylike	JJ
9936	1549	62	consistency	consistency	NN
9936	1549	63	.	.	.
9936	1550	1	A	a	DT
9936	1550	2	slight	slight	JJ
9936	1550	3	variation	variation	NN
9936	1550	4	in	in	IN
9936	1550	5	a	a	DT
9936	1550	6	dish	dish	NN
9936	1550	7	of	of	IN
9936	1550	8	this	this	DT
9936	1550	9	kind	kind	NN
9936	1550	10	is	be	VBZ
9936	1550	11	secured	secure	VBN
9936	1550	12	by	by	IN
9936	1550	13	reducing	reduce	VBG
9936	1550	14	the	the	DT
9936	1550	15	number	number	NN
9936	1550	16	of	of	IN
9936	1550	17	eggs	egg	NNS
9936	1550	18	and	and	CC
9936	1550	19	thickening	thicken	VBG
9936	1550	20	it	-PRON-	PRP
9936	1550	21	with	with	IN
9936	1550	22	corn	corn	NN
9936	1550	23	starch	starch	NN
9936	1550	24	or	or	CC
9936	1550	25	some	some	DT
9936	1550	26	other	other	JJ
9936	1550	27	starchy	starchy	JJ
9936	1550	28	material	material	NN
9936	1550	29	.	.	.
9936	1551	1	While	while	IN
9936	1551	2	such	such	JJ
9936	1551	3	a	a	DT
9936	1551	4	mixture	mixture	NN
9936	1551	5	is	be	VBZ
9936	1551	6	not	not	RB
9936	1551	7	a	a	DT
9936	1551	8	true	true	JJ
9936	1551	9	custard	custard	NN
9936	1551	10	,	,	,
9936	1551	11	it	-PRON-	PRP
9936	1551	12	makes	make	VBZ
9936	1551	13	an	an	DT
9936	1551	14	excellent	excellent	JJ
9936	1551	15	dessert	dessert	NN
9936	1551	16	.	.	.
9936	1552	1	44	44	CD
9936	1552	2	.	.	.
9936	1553	1	In	in	IN
9936	1553	2	the	the	DT
9936	1553	3	cooking	cooking	NN
9936	1553	4	of	of	IN
9936	1553	5	mixtures	mixture	NNS
9936	1553	6	containing	contain	VBG
9936	1553	7	eggs	egg	NNS
9936	1553	8	,	,	,
9936	1553	9	no	no	DT
9936	1553	10	utensil	utensil	JJ
9936	1553	11	proves	prove	VBZ
9936	1553	12	quite	quite	RB
9936	1553	13	so	so	RB
9936	1553	14	satisfactory	satisfactory	JJ
9936	1553	15	as	as	IN
9936	1553	16	the	the	DT
9936	1553	17	double	double	JJ
9936	1553	18	boiler	boiler	NN
9936	1553	19	,	,	,
9936	1553	20	which	which	WDT
9936	1553	21	has	have	VBZ
9936	1553	22	already	already	RB
9936	1553	23	been	be	VBN
9936	1553	24	explained	explain	VBN
9936	1553	25	and	and	CC
9936	1553	26	illustrated	illustrate	VBN
9936	1553	27	.	.	.
9936	1554	1	In	in	IN
9936	1554	2	fact	fact	NN
9936	1554	3	,	,	,
9936	1554	4	it	-PRON-	PRP
9936	1554	5	is	be	VBZ
9936	1554	6	almost	almost	RB
9936	1554	7	impossible	impossible	JJ
9936	1554	8	to	to	TO
9936	1554	9	cook	cook	VB
9936	1554	10	an	an	DT
9936	1554	11	egg	egg	NN
9936	1554	12	mixture	mixture	NN
9936	1554	13	directly	directly	RB
9936	1554	14	over	over	IN
9936	1554	15	the	the	DT
9936	1554	16	flame	flame	NN
9936	1554	17	on	on	IN
9936	1554	18	account	account	NN
9936	1554	19	of	of	IN
9936	1554	20	the	the	DT
9936	1554	21	difficulty	difficulty	NN
9936	1554	22	encountered	encounter	VBN
9936	1554	23	in	in	IN
9936	1554	24	preventing	prevent	VBG
9936	1554	25	the	the	DT
9936	1554	26	eggs	egg	NNS
9936	1554	27	from	from	IN
9936	1554	28	curdling	curdle	VBG
9936	1554	29	.	.	.
9936	1555	1	The	the	DT
9936	1555	2	low	low	JJ
9936	1555	3	temperature	temperature	NN
9936	1555	4	at	at	IN
9936	1555	5	which	which	WDT
9936	1555	6	cooking	cooking	NN
9936	1555	7	is	be	VBZ
9936	1555	8	possible	possible	JJ
9936	1555	9	in	in	IN
9936	1555	10	the	the	DT
9936	1555	11	double	double	JJ
9936	1555	12	boiler	boiler	NN
9936	1555	13	makes	make	VBZ
9936	1555	14	it	-PRON-	PRP
9936	1555	15	a	a	DT
9936	1555	16	comparatively	comparatively	RB
9936	1555	17	simple	simple	JJ
9936	1555	18	matter	matter	NN
9936	1555	19	to	to	TO
9936	1555	20	bring	bring	VB
9936	1555	21	a	a	DT
9936	1555	22	mixture	mixture	NN
9936	1555	23	to	to	IN
9936	1555	24	the	the	DT
9936	1555	25	proper	proper	JJ
9936	1555	26	consistency	consistency	NN
9936	1555	27	without	without	IN
9936	1555	28	the	the	DT
9936	1555	29	formation	formation	NN
9936	1555	30	of	of	IN
9936	1555	31	curds	curd	NNS
9936	1555	32	.	.	.
9936	1556	1	Still	still	RB
9936	1556	2	,	,	,
9936	1556	3	a	a	DT
9936	1556	4	certain	certain	JJ
9936	1556	5	amount	amount	NN
9936	1556	6	of	of	IN
9936	1556	7	precaution	precaution	NN
9936	1556	8	must	must	MD
9936	1556	9	be	be	VB
9936	1556	10	taken	take	VBN
9936	1556	11	even	even	RB
9936	1556	12	with	with	IN
9936	1556	13	a	a	DT
9936	1556	14	double	double	JJ
9936	1556	15	boiler	boiler	NN
9936	1556	16	.	.	.
9936	1557	1	If	if	IN
9936	1557	2	the	the	DT
9936	1557	3	degree	degree	NN
9936	1557	4	of	of	IN
9936	1557	5	heat	heat	NN
9936	1557	6	that	that	WDT
9936	1557	7	is	be	VBZ
9936	1557	8	reached	reach	VBN
9936	1557	9	in	in	IN
9936	1557	10	this	this	DT
9936	1557	11	utensil	utensil	JJ
9936	1557	12	is	be	VBZ
9936	1557	13	applied	apply	VBN
9936	1557	14	too	too	RB
9936	1557	15	long	long	RB
9936	1557	16	,	,	,
9936	1557	17	the	the	DT
9936	1557	18	result	result	NN
9936	1557	19	will	will	MD
9936	1557	20	be	be	VB
9936	1557	21	no	no	DT
9936	1557	22	more	more	RBR
9936	1557	23	satisfactory	satisfactory	JJ
9936	1557	24	than	than	IN
9936	1557	25	when	when	WRB
9936	1557	26	mixtures	mixture	NNS
9936	1557	27	are	be	VBP
9936	1557	28	exposed	expose	VBN
9936	1557	29	directly	directly	RB
9936	1557	30	to	to	IN
9936	1557	31	the	the	DT
9936	1557	32	heat	heat	NN
9936	1557	33	and	and	CC
9936	1557	34	cooked	cook	VBD
9936	1557	35	at	at	IN
9936	1557	36	a	a	DT
9936	1557	37	high	high	JJ
9936	1557	38	temperature	temperature	NN
9936	1557	39	.	.	.
9936	1558	1	While	while	IN
9936	1558	2	every	every	DT
9936	1558	3	effort	effort	NN
9936	1558	4	should	should	MD
9936	1558	5	be	be	VB
9936	1558	6	made	make	VBN
9936	1558	7	to	to	TO
9936	1558	8	cook	cook	VB
9936	1558	9	mixtures	mixture	NNS
9936	1558	10	containing	contain	VBG
9936	1558	11	eggs	egg	NNS
9936	1558	12	,	,	,
9936	1558	13	such	such	JJ
9936	1558	14	as	as	IN
9936	1558	15	custards	custard	NNS
9936	1558	16	or	or	CC
9936	1558	17	mayonnaise	mayonnaise	NN
9936	1558	18	,	,	,
9936	1558	19	so	so	IN
9936	1558	20	as	as	IN
9936	1558	21	to	to	TO
9936	1558	22	prevent	prevent	VB
9936	1558	23	curds	curd	NNS
9936	1558	24	from	from	IN
9936	1558	25	forming	form	VBG
9936	1558	26	,	,	,
9936	1558	27	occasionally	occasionally	RB
9936	1558	28	they	-PRON-	PRP
9936	1558	29	will	will	MD
9936	1558	30	form	form	VB
9936	1558	31	in	in	IN
9936	1558	32	spite	spite	NN
9936	1558	33	of	of	IN
9936	1558	34	all	all	DT
9936	1558	35	that	that	WDT
9936	1558	36	can	can	MD
9936	1558	37	be	be	VB
9936	1558	38	done	do	VBN
9936	1558	39	.	.	.
9936	1559	1	However	however	RB
9936	1559	2	,	,	,
9936	1559	3	it	-PRON-	PRP
9936	1559	4	is	be	VBZ
9936	1559	5	sometimes	sometimes	RB
9936	1559	6	possible	possible	JJ
9936	1559	7	to	to	TO
9936	1559	8	remedy	remedy	VB
9936	1559	9	the	the	DT
9936	1559	10	matter	matter	NN
9936	1559	11	by	by	IN
9936	1559	12	placing	place	VBG
9936	1559	13	the	the	DT
9936	1559	14	vessel	vessel	NN
9936	1559	15	at	at	IN
9936	1559	16	once	once	RB
9936	1559	17	in	in	IN
9936	1559	18	cold	cold	JJ
9936	1559	19	water	water	NN
9936	1559	20	and	and	CC
9936	1559	21	beating	beat	VBG
9936	1559	22	the	the	DT
9936	1559	23	mixture	mixture	NN
9936	1559	24	rapidly	rapidly	RB
9936	1559	25	with	with	IN
9936	1559	26	a	a	DT
9936	1559	27	Dover	Dover	NNP
9936	1559	28	egg	egg	NN
9936	1559	29	beater	beater	NN
9936	1559	30	until	until	IN
9936	1559	31	the	the	DT
9936	1559	32	curds	curd	NNS
9936	1559	33	disappear	disappear	VBP
9936	1559	34	.	.	.
9936	1560	1	The	the	DT
9936	1560	2	cold	cold	JJ
9936	1560	3	water	water	NN
9936	1560	4	cools	cool	VBZ
9936	1560	5	the	the	DT
9936	1560	6	mixture	mixture	NN
9936	1560	7	and	and	CC
9936	1560	8	prevents	prevent	VBZ
9936	1560	9	the	the	DT
9936	1560	10	formation	formation	NN
9936	1560	11	of	of	IN
9936	1560	12	more	more	JJR
9936	1560	13	curds	curd	NNS
9936	1560	14	,	,	,
9936	1560	15	and	and	CC
9936	1560	16	the	the	DT
9936	1560	17	beating	beating	NN
9936	1560	18	breaks	break	VBZ
9936	1560	19	up	up	RP
9936	1560	20	those	those	DT
9936	1560	21	which	which	WDT
9936	1560	22	have	have	VBP
9936	1560	23	already	already	RB
9936	1560	24	formed	form	VBN
9936	1560	25	,	,	,
9936	1560	26	provided	provide	VBN
9936	1560	27	they	-PRON-	PRP
9936	1560	28	are	be	VBP
9936	1560	29	not	not	RB
9936	1560	30	too	too	RB
9936	1560	31	hard	hard	JJ
9936	1560	32	.	.	.
9936	1561	1	45	45	CD
9936	1561	2	.	.	.
9936	1562	1	In	in	IN
9936	1562	2	addition	addition	NN
9936	1562	3	to	to	IN
9936	1562	4	the	the	DT
9936	1562	5	uses	use	NNS
9936	1562	6	already	already	RB
9936	1562	7	mentioned	mention	VBN
9936	1562	8	,	,	,
9936	1562	9	eggs	egg	NNS
9936	1562	10	have	have	VBP
9936	1562	11	numerous	numerous	JJ
9936	1562	12	other	other	JJ
9936	1562	13	uses	use	NNS
9936	1562	14	in	in	IN
9936	1562	15	cooking	cooking	NN
9936	1562	16	with	with	IN
9936	1562	17	which	which	WDT
9936	1562	18	the	the	DT
9936	1562	19	housewife	housewife	NN
9936	1562	20	should	should	MD
9936	1562	21	be	be	VB
9936	1562	22	familiar	familiar	JJ
9936	1562	23	.	.	.
9936	1563	1	For	for	IN
9936	1563	2	instance	instance	NN
9936	1563	3	,	,	,
9936	1563	4	slightly	slightly	RB
9936	1563	5	beaten	beat	VBN
9936	1563	6	egg	egg	NN
9936	1563	7	is	be	VBZ
9936	1563	8	used	use	VBN
9936	1563	9	to	to	IN
9936	1563	10	a	a	DT
9936	1563	11	great	great	JJ
9936	1563	12	extent	extent	NN
9936	1563	13	to	to	TO
9936	1563	14	make	make	VB
9936	1563	15	crumbs	crumb	NNS
9936	1563	16	or	or	CC
9936	1563	17	meal	meal	NN
9936	1563	18	adhere	adhere	NN
9936	1563	19	to	to	IN
9936	1563	20	the	the	DT
9936	1563	21	surface	surface	NN
9936	1563	22	of	of	IN
9936	1563	23	croquettes	croquette	NNS
9936	1563	24	,	,	,
9936	1563	25	meat	meat	NN
9936	1563	26	,	,	,
9936	1563	27	oysters	oyster	NNS
9936	1563	28	,	,	,
9936	1563	29	etc	etc	FW
9936	1563	30	.	.	.
9936	1564	1	that	that	DT
9936	1564	2	are	be	VBP
9936	1564	3	to	to	TO
9936	1564	4	be	be	VB
9936	1564	5	sautÃ	sautÃ	NNP
9936	1564	6	©	©	NNP
9936	1564	7	d	d	NN
9936	1564	8	or	or	CC
9936	1564	9	fried	fry	VBN
9936	1564	10	in	in	IN
9936	1564	11	deep	deep	JJ
9936	1564	12	fat	fat	NN
9936	1564	13	,	,	,
9936	1564	14	a	a	DT
9936	1564	15	coating	coating	NN
9936	1564	16	of	of	IN
9936	1564	17	this	this	DT
9936	1564	18	kind	kind	NN
9936	1564	19	preventing	prevent	VBG
9936	1564	20	the	the	DT
9936	1564	21	food	food	NN
9936	1564	22	from	from	IN
9936	1564	23	becoming	become	VBG
9936	1564	24	soaked	soak	VBN
9936	1564	25	with	with	IN
9936	1564	26	grease	grease	NN
9936	1564	27	.	.	.
9936	1565	1	In	in	IN
9936	1565	2	addition	addition	NN
9936	1565	3	,	,	,
9936	1565	4	egg	egg	NN
9936	1565	5	is	be	VBZ
9936	1565	6	used	use	VBN
9936	1565	7	to	to	TO
9936	1565	8	stick	stick	VB
9936	1565	9	flour	flour	NN
9936	1565	10	together	together	RB
9936	1565	11	for	for	IN
9936	1565	12	certain	certain	JJ
9936	1565	13	kinds	kind	NNS
9936	1565	14	of	of	IN
9936	1565	15	dough	dough	NN
9936	1565	16	,	,	,
9936	1565	17	such	such	JJ
9936	1565	18	as	as	IN
9936	1565	19	noodles	noodle	NNS
9936	1565	20	.	.	.
9936	1566	1	Then	then	RB
9936	1566	2	,	,	,
9936	1566	3	again	again	RB
9936	1566	4	,	,	,
9936	1566	5	it	-PRON-	PRP
9936	1566	6	is	be	VBZ
9936	1566	7	much	much	RB
9936	1566	8	used	use	VBN
9936	1566	9	to	to	TO
9936	1566	10	puff	puff	VB
9936	1566	11	up	up	RP
9936	1566	12	mixtures	mixture	NNS
9936	1566	13	and	and	CC
9936	1566	14	produce	produce	VBP
9936	1566	15	a	a	DT
9936	1566	16	hollow	hollow	JJ
9936	1566	17	space	space	NN
9936	1566	18	in	in	IN
9936	1566	19	them	-PRON-	PRP
9936	1566	20	,	,	,
9936	1566	21	as	as	IN
9936	1566	22	in	in	IN
9936	1566	23	popovers	popover	NNS
9936	1566	24	and	and	CC
9936	1566	25	cream	cream	NN
9936	1566	26	puffs	puff	NNS
9936	1566	27	.	.	.
9936	1567	1	While	while	IN
9936	1567	2	such	such	JJ
9936	1567	3	mixtures	mixture	NNS
9936	1567	4	do	do	VBP
9936	1567	5	not	not	RB
9936	1567	6	require	require	VB
9936	1567	7	beating	beat	VBG
9936	1567	8	,	,	,
9936	1567	9	spongy	spongy	JJ
9936	1567	10	mixtures	mixture	NNS
9936	1567	11	,	,	,
9936	1567	12	such	such	JJ
9936	1567	13	as	as	IN
9936	1567	14	omelets	omelet	NNS
9936	1567	15	and	and	CC
9936	1567	16	sponge	sponge	JJ
9936	1567	17	cakes	cake	NNS
9936	1567	18	,	,	,
9936	1567	19	do	do	VB
9936	1567	20	.	.	.
9936	1568	1	In	in	IN
9936	1568	2	these	these	DT
9936	1568	3	,	,	,
9936	1568	4	eggs	egg	NNS
9936	1568	5	are	be	VBP
9936	1568	6	an	an	DT
9936	1568	7	important	important	JJ
9936	1568	8	factor	factor	NN
9936	1568	9	,	,	,
9936	1568	10	and	and	CC
9936	1568	11	they	-PRON-	PRP
9936	1568	12	must	must	MD
9936	1568	13	be	be	VB
9936	1568	14	thoroughly	thoroughly	RB
9936	1568	15	beaten	beat	VBN
9936	1568	16	in	in	IN
9936	1568	17	order	order	NN
9936	1568	18	to	to	TO
9936	1568	19	incorporate	incorporate	VB
9936	1568	20	the	the	DT
9936	1568	21	air	air	NN
9936	1568	22	in	in	IN
9936	1568	23	small	small	JJ
9936	1568	24	bubbles	bubble	NNS
9936	1568	25	and	and	CC
9936	1568	26	thus	thus	RB
9936	1568	27	produce	produce	VBP
9936	1568	28	the	the	DT
9936	1568	29	desired	desire	VBN
9936	1568	30	texture	texture	NN
9936	1568	31	.	.	.
9936	1569	1	SERVING	serve	VBG
9936	1569	2	OF	of	IN
9936	1569	3	EGGS	EGGS	NNP
9936	1569	4	46	46	CD
9936	1569	5	.	.	.
9936	1570	1	The	the	DT
9936	1570	2	manner	manner	NN
9936	1570	3	of	of	IN
9936	1570	4	serving	serve	VBG
9936	1570	5	eggs	egg	NNS
9936	1570	6	depends	depend	VBZ
9936	1570	7	,	,	,
9936	1570	8	of	of	IN
9936	1570	9	course	course	NN
9936	1570	10	,	,	,
9936	1570	11	on	on	IN
9936	1570	12	the	the	DT
9936	1570	13	way	way	NN
9936	1570	14	in	in	IN
9936	1570	15	which	which	WDT
9936	1570	16	they	-PRON-	PRP
9936	1570	17	are	be	VBP
9936	1570	18	cooked	cook	VBN
9936	1570	19	.	.	.
9936	1571	1	One	one	CD
9936	1571	2	point	point	NN
9936	1571	3	,	,	,
9936	1571	4	however	however	RB
9936	1571	5	,	,	,
9936	1571	6	that	that	DT
9936	1571	7	should	should	MD
9936	1571	8	never	never	RB
9936	1571	9	be	be	VB
9936	1571	10	overlooked	overlook	VBN
9936	1571	11	,	,	,
9936	1571	12	so	so	RB
9936	1571	13	far	far	RB
9936	1571	14	as	as	IN
9936	1571	15	eggs	egg	NNS
9936	1571	16	that	that	WDT
9936	1571	17	are	be	VBP
9936	1571	18	to	to	TO
9936	1571	19	be	be	VB
9936	1571	20	served	serve	VBN
9936	1571	21	hot	hot	JJ
9936	1571	22	is	be	VBZ
9936	1571	23	concerned	concern	VBN
9936	1571	24	,	,	,
9936	1571	25	is	be	VBZ
9936	1571	26	that	that	IN
9936	1571	27	they	-PRON-	PRP
9936	1571	28	should	should	MD
9936	1571	29	be	be	VB
9936	1571	30	served	serve	VBN
9936	1571	31	immediately	immediately	RB
9936	1571	32	upon	upon	IN
9936	1571	33	being	be	VBG
9936	1571	34	prepared	prepare	VBN
9936	1571	35	,	,	,
9936	1571	36	so	so	IN
9936	1571	37	that	that	IN
9936	1571	38	they	-PRON-	PRP
9936	1571	39	will	will	MD
9936	1571	40	not	not	RB
9936	1571	41	have	have	VB
9936	1571	42	an	an	DT
9936	1571	43	opportunity	opportunity	NN
9936	1571	44	to	to	TO
9936	1571	45	become	become	VB
9936	1571	46	cool	cool	JJ
9936	1571	47	before	before	IN
9936	1571	48	being	be	VBG
9936	1571	49	eaten	eat	VBN
9936	1571	50	.	.	.
9936	1572	1	This	this	DT
9936	1572	2	applies	apply	VBZ
9936	1572	3	particularly	particularly	RB
9936	1572	4	to	to	IN
9936	1572	5	any	any	DT
9936	1572	6	spongy	spongy	NN
9936	1572	7	mixture	mixture	NN
9936	1572	8	,	,	,
9936	1572	9	such	such	JJ
9936	1572	10	as	as	IN
9936	1572	11	puff	puff	NN
9936	1572	12	omelet	omelet	NN
9936	1572	13	and	and	CC
9936	1572	14	soufflÃ	soufflÃ	NNP
9936	1572	15	©	©	NNP
9936	1572	16	,	,	,
9936	1572	17	as	as	IN
9936	1572	18	these	these	DT
9936	1572	19	dishes	dish	NNS
9936	1572	20	shrink	shrink	VBP
9936	1572	21	upon	upon	IN
9936	1572	22	standing	standing	NN
9936	1572	23	and	and	CC
9936	1572	24	become	become	VB
9936	1572	25	less	less	RBR
9936	1572	26	appetizing	appetizing	JJ
9936	1572	27	in	in	IN
9936	1572	28	both	both	CC
9936	1572	29	appearance	appearance	NN
9936	1572	30	and	and	CC
9936	1572	31	texture	texture	NN
9936	1572	32	.	.	.
9936	1573	1	Several	several	JJ
9936	1573	2	ways	way	NNS
9936	1573	3	of	of	IN
9936	1573	4	serving	serve	VBG
9936	1573	5	soft	soft	RB
9936	1573	6	-	-	HYPH
9936	1573	7	cooked	cook	VBN
9936	1573	8	eggs	egg	NNS
9936	1573	9	are	be	VBP
9936	1573	10	in	in	IN
9936	1573	11	practice	practice	NN
9936	1573	12	,	,	,
9936	1573	13	but	but	CC
9936	1573	14	probably	probably	RB
9936	1573	15	the	the	DT
9936	1573	16	most	most	RBS
9936	1573	17	satisfactory	satisfactory	JJ
9936	1573	18	way	way	NN
9936	1573	19	is	be	VBZ
9936	1573	20	to	to	TO
9936	1573	21	serve	serve	VB
9936	1573	22	them	-PRON-	PRP
9936	1573	23	in	in	IN
9936	1573	24	egg	egg	NN
9936	1573	25	cups	cup	NNS
9936	1573	26	.	.	.
9936	1574	1	In	in	IN
9936	1574	2	case	case	NN
9936	1574	3	cups	cup	NNS
9936	1574	4	are	be	VBP
9936	1574	5	used	use	VBN
9936	1574	6	,	,	,
9936	1574	7	they	-PRON-	PRP
9936	1574	8	should	should	MD
9936	1574	9	be	be	VB
9936	1574	10	heated	heat	VBN
9936	1574	11	before	before	IN
9936	1574	12	being	be	VBG
9936	1574	13	placed	place	VBN
9936	1574	14	on	on	IN
9936	1574	15	the	the	DT
9936	1574	16	table	table	NN
9936	1574	17	,	,	,
9936	1574	18	as	as	IN
9936	1574	19	the	the	DT
9936	1574	20	heat	heat	NN
9936	1574	21	that	that	WDT
9936	1574	22	they	-PRON-	PRP
9936	1574	23	retain	retain	VBP
9936	1574	24	helps	help	VBZ
9936	1574	25	to	to	TO
9936	1574	26	keep	keep	VB
9936	1574	27	the	the	DT
9936	1574	28	eggs	egg	NNS
9936	1574	29	warm	warm	JJ
9936	1574	30	.	.	.
9936	1575	1	The	the	DT
9936	1575	2	eggs	egg	NNS
9936	1575	3	may	may	MD
9936	1575	4	be	be	VB
9936	1575	5	removed	remove	VBN
9936	1575	6	from	from	IN
9936	1575	7	the	the	DT
9936	1575	8	shell	shell	NN
9936	1575	9	into	into	IN
9936	1575	10	the	the	DT
9936	1575	11	cup	cup	NN
9936	1575	12	and	and	CC
9936	1575	13	eaten	eat	VBN
9936	1575	14	from	from	IN
9936	1575	15	the	the	DT
9936	1575	16	cup	cup	NN
9936	1575	17	,	,	,
9936	1575	18	or	or	CC
9936	1575	19	the	the	DT
9936	1575	20	unbroken	unbroken	JJ
9936	1575	21	egg	egg	NN
9936	1575	22	may	may	MD
9936	1575	23	be	be	VB
9936	1575	24	placed	place	VBN
9936	1575	25	point	point	NN
9936	1575	26	downwards	downwards	RB
9936	1575	27	in	in	IN
9936	1575	28	the	the	DT
9936	1575	29	small	small	JJ
9936	1575	30	end	end	NN
9936	1575	31	of	of	IN
9936	1575	32	the	the	DT
9936	1575	33	cup	cup	NN
9936	1575	34	,	,	,
9936	1575	35	a	a	DT
9936	1575	36	small	small	JJ
9936	1575	37	piece	piece	NN
9936	1575	38	broken	break	VBN
9936	1575	39	from	from	IN
9936	1575	40	the	the	DT
9936	1575	41	broad	broad	JJ
9936	1575	42	end	end	NN
9936	1575	43	of	of	IN
9936	1575	44	the	the	DT
9936	1575	45	shell	shell	NN
9936	1575	46	,	,	,
9936	1575	47	and	and	CC
9936	1575	48	the	the	DT
9936	1575	49	egg	egg	NN
9936	1575	50	then	then	RB
9936	1575	51	eaten	eat	VBN
9936	1575	52	from	from	IN
9936	1575	53	the	the	DT
9936	1575	54	shell	shell	NN
9936	1575	55	through	through	IN
9936	1575	56	the	the	DT
9936	1575	57	opening	opening	NN
9936	1575	58	made	make	VBN
9936	1575	59	in	in	IN
9936	1575	60	it	-PRON-	PRP
9936	1575	61	.	.	.
9936	1576	1	If	if	IN
9936	1576	2	egg	egg	NN
9936	1576	3	cups	cup	NNS
9936	1576	4	are	be	VBP
9936	1576	5	not	not	RB
9936	1576	6	available	available	JJ
9936	1576	7	,	,	,
9936	1576	8	the	the	DT
9936	1576	9	eggs	egg	NNS
9936	1576	10	may	may	MD
9936	1576	11	be	be	VB
9936	1576	12	removed	remove	VBN
9936	1576	13	from	from	IN
9936	1576	14	the	the	DT
9936	1576	15	shell	shell	NN
9936	1576	16	and	and	CC
9936	1576	17	served	serve	VBD
9936	1576	18	in	in	IN
9936	1576	19	small	small	JJ
9936	1576	20	dessert	dessert	NN
9936	1576	21	dishes	dish	NNS
9936	1576	22	,	,	,
9936	1576	23	which	which	WDT
9936	1576	24	also	also	RB
9936	1576	25	should	should	MD
9936	1576	26	be	be	VB
9936	1576	27	heated	heat	VBN
9936	1576	28	.	.	.
9936	1577	1	Many	many	JJ
9936	1577	2	egg	egg	NN
9936	1577	3	dishes	dish	NNS
9936	1577	4	are	be	VBP
9936	1577	5	made	make	VBN
9936	1577	6	more	more	RBR
9936	1577	7	attractive	attractive	JJ
9936	1577	8	and	and	CC
9936	1577	9	appetizing	appetizing	JJ
9936	1577	10	by	by	IN
9936	1577	11	means	mean	NNS
9936	1577	12	of	of	IN
9936	1577	13	a	a	DT
9936	1577	14	garnish	garnish	NN
9936	1577	15	of	of	IN
9936	1577	16	some	some	DT
9936	1577	17	kind	kind	NN
9936	1577	18	.	.	.
9936	1578	1	Small	small	JJ
9936	1578	2	strips	strip	NNS
9936	1578	3	or	or	CC
9936	1578	4	triangular	triangular	JJ
9936	1578	5	pieces	piece	NNS
9936	1578	6	of	of	IN
9936	1578	7	toast	toast	NN
9936	1578	8	,	,	,
9936	1578	9	sprays	spray	NNS
9936	1578	10	of	of	IN
9936	1578	11	parsley	parsley	NNP
9936	1578	12	,	,	,
9936	1578	13	celery	celery	NN
9936	1578	14	leaves	leave	NNS
9936	1578	15	,	,	,
9936	1578	16	lettuce	lettuce	NN
9936	1578	17	,	,	,
9936	1578	18	and	and	CC
9936	1578	19	strips	strip	NNS
9936	1578	20	of	of	IN
9936	1578	21	pimiento	pimiento	NNS
9936	1578	22	are	be	VBP
9936	1578	23	very	very	RB
9936	1578	24	satisfactory	satisfactory	JJ
9936	1578	25	for	for	IN
9936	1578	26	this	this	DT
9936	1578	27	purpose	purpose	NN
9936	1578	28	.	.	.
9936	1579	1	If	if	IN
9936	1579	2	no	no	DT
9936	1579	3	other	other	JJ
9936	1579	4	garnish	garnish	NN
9936	1579	5	is	be	VBZ
9936	1579	6	desired	desire	VBN
9936	1579	7	,	,	,
9936	1579	8	just	just	RB
9936	1579	9	a	a	DT
9936	1579	10	sprinkling	sprinkling	NN
9936	1579	11	of	of	IN
9936	1579	12	paprika	paprika	NNS
9936	1579	13	adds	add	VBZ
9936	1579	14	a	a	DT
9936	1579	15	touch	touch	NN
9936	1579	16	of	of	IN
9936	1579	17	color	color	NN
9936	1579	18	.	.	.
9936	1580	1	47	47	CD
9936	1580	2	.	.	.
9936	1581	1	In	in	IN
9936	1581	2	connection	connection	NN
9936	1581	3	with	with	IN
9936	1581	4	the	the	DT
9936	1581	5	serving	serving	NN
9936	1581	6	of	of	IN
9936	1581	7	eggs	egg	NNS
9936	1581	8	it	-PRON-	PRP
9936	1581	9	will	will	MD
9936	1581	10	be	be	VB
9936	1581	11	well	well	JJ
9936	1581	12	to	to	TO
9936	1581	13	note	note	VB
9936	1581	14	that	that	IN
9936	1581	15	they	-PRON-	PRP
9936	1581	16	have	have	VBP
9936	1581	17	a	a	DT
9936	1581	18	tendency	tendency	NN
9936	1581	19	to	to	TO
9936	1581	20	adhere	adhere	VB
9936	1581	21	to	to	IN
9936	1581	22	china	china	NNP
9936	1581	23	and	and	CC
9936	1581	24	to	to	TO
9936	1581	25	discolor	discolor	VB
9936	1581	26	silver	silver	NN
9936	1581	27	.	.	.
9936	1582	1	Therefore	therefore	RB
9936	1582	2	,	,	,
9936	1582	3	in	in	IN
9936	1582	4	the	the	DT
9936	1582	5	washing	washing	NN
9936	1582	6	of	of	IN
9936	1582	7	china	china	NNP
9936	1582	8	and	and	CC
9936	1582	9	the	the	DT
9936	1582	10	cleaning	cleaning	NN
9936	1582	11	of	of	IN
9936	1582	12	silver	silver	NN
9936	1582	13	that	that	WDT
9936	1582	14	have	have	VBP
9936	1582	15	been	be	VBN
9936	1582	16	used	use	VBN
9936	1582	17	in	in	IN
9936	1582	18	the	the	DT
9936	1582	19	serving	serving	NN
9936	1582	20	of	of	IN
9936	1582	21	raw	raw	JJ
9936	1582	22	or	or	CC
9936	1582	23	slightly	slightly	RB
9936	1582	24	cooked	cook	VBN
9936	1582	25	eggs	egg	NNS
9936	1582	26	,	,	,
9936	1582	27	much	much	JJ
9936	1582	28	care	care	NN
9936	1582	29	should	should	MD
9936	1582	30	be	be	VB
9936	1582	31	exercised	exercise	VBN
9936	1582	32	.	.	.
9936	1583	1	Dishes	dish	NNS
9936	1583	2	in	in	IN
9936	1583	3	which	which	WDT
9936	1583	4	eggs	egg	NNS
9936	1583	5	of	of	IN
9936	1583	6	this	this	DT
9936	1583	7	kind	kind	NN
9936	1583	8	have	have	VBP
9936	1583	9	been	be	VBN
9936	1583	10	served	serve	VBN
9936	1583	11	should	should	MD
9936	1583	12	first	first	RB
9936	1583	13	be	be	VB
9936	1583	14	washed	wash	VBN
9936	1583	15	in	in	IN
9936	1583	16	cool	cool	JJ
9936	1583	17	water	water	NN
9936	1583	18	in	in	IN
9936	1583	19	order	order	NN
9936	1583	20	to	to	TO
9936	1583	21	remove	remove	VB
9936	1583	22	all	all	PDT
9936	1583	23	the	the	DT
9936	1583	24	egg	egg	NN
9936	1583	25	,	,	,
9936	1583	26	and	and	CC
9936	1583	27	then	then	RB
9936	1583	28	they	-PRON-	PRP
9936	1583	29	should	should	MD
9936	1583	30	be	be	VB
9936	1583	31	thoroughly	thoroughly	RB
9936	1583	32	washed	wash	VBN
9936	1583	33	in	in	IN
9936	1583	34	hot	hot	JJ
9936	1583	35	water	water	NN
9936	1583	36	.	.	.
9936	1584	1	If	if	IN
9936	1584	2	the	the	DT
9936	1584	3	hot	hot	JJ
9936	1584	4	water	water	NN
9936	1584	5	is	be	VBZ
9936	1584	6	applied	apply	VBN
9936	1584	7	first	first	RB
9936	1584	8	,	,	,
9936	1584	9	the	the	DT
9936	1584	10	heat	heat	NN
9936	1584	11	will	will	MD
9936	1584	12	cause	cause	VB
9936	1584	13	the	the	DT
9936	1584	14	egg	egg	NN
9936	1584	15	to	to	TO
9936	1584	16	coagulate	coagulate	VB
9936	1584	17	and	and	CC
9936	1584	18	cling	cling	VB
9936	1584	19	to	to	IN
9936	1584	20	the	the	DT
9936	1584	21	dishes	dish	NNS
9936	1584	22	.	.	.
9936	1585	1	Silver	silver	NN
9936	1585	2	that	that	WDT
9936	1585	3	comes	come	VBZ
9936	1585	4	in	in	IN
9936	1585	5	contact	contact	NN
9936	1585	6	with	with	IN
9936	1585	7	eggs	egg	NNS
9936	1585	8	tarnishes	tarnish	VBZ
9936	1585	9	or	or	CC
9936	1585	10	becomes	become	VBZ
9936	1585	11	discolored	discolor	VBN
9936	1585	12	through	through	IN
9936	1585	13	the	the	DT
9936	1585	14	action	action	NN
9936	1585	15	of	of	IN
9936	1585	16	the	the	DT
9936	1585	17	sulphur	sulphur	NN
9936	1585	18	that	that	WDT
9936	1585	19	is	be	VBZ
9936	1585	20	found	find	VBN
9936	1585	21	in	in	IN
9936	1585	22	them	-PRON-	PRP
9936	1585	23	,	,	,
9936	1585	24	just	just	RB
9936	1585	25	as	as	IN
9936	1585	26	it	-PRON-	PRP
9936	1585	27	does	do	VBZ
9936	1585	28	when	when	WRB
9936	1585	29	it	-PRON-	PRP
9936	1585	30	is	be	VBZ
9936	1585	31	exposed	expose	VBN
9936	1585	32	to	to	IN
9936	1585	33	the	the	DT
9936	1585	34	air	air	NN
9936	1585	35	.	.	.
9936	1586	1	Dark	dark	JJ
9936	1586	2	spots	spot	NNS
9936	1586	3	that	that	WDT
9936	1586	4	appear	appear	VBP
9936	1586	5	on	on	IN
9936	1586	6	silver	silver	NN
9936	1586	7	from	from	IN
9936	1586	8	this	this	DT
9936	1586	9	source	source	NN
9936	1586	10	may	may	MD
9936	1586	11	be	be	VB
9936	1586	12	removed	remove	VBN
9936	1586	13	by	by	IN
9936	1586	14	means	mean	NNS
9936	1586	15	of	of	IN
9936	1586	16	a	a	DT
9936	1586	17	good	good	JJ
9936	1586	18	silver	silver	NN
9936	1586	19	cleaner	cleaner	NN
9936	1586	20	.	.	.
9936	1587	1	EGG	EGG	NNP
9936	1587	2	RECIPES	RECIPES	NNP
9936	1587	3	48	48	CD
9936	1587	4	.	.	.
9936	1588	1	To	to	TO
9936	1588	2	enable	enable	VB
9936	1588	3	the	the	DT
9936	1588	4	housewife	housewife	NN
9936	1588	5	to	to	TO
9936	1588	6	prepare	prepare	VB
9936	1588	7	many	many	JJ
9936	1588	8	of	of	IN
9936	1588	9	the	the	DT
9936	1588	10	dishes	dish	NNS
9936	1588	11	already	already	RB
9936	1588	12	mentioned	mention	VBN
9936	1588	13	,	,	,
9936	1588	14	as	as	RB
9936	1588	15	well	well	RB
9936	1588	16	as	as	IN
9936	1588	17	many	many	JJ
9936	1588	18	other	other	JJ
9936	1588	19	egg	egg	NN
9936	1588	20	dishes	dish	NNS
9936	1588	21	,	,	,
9936	1588	22	a	a	DT
9936	1588	23	number	number	NN
9936	1588	24	of	of	IN
9936	1588	25	recipes	recipe	NNS
9936	1588	26	are	be	VBP
9936	1588	27	here	here	RB
9936	1588	28	given	give	VBN
9936	1588	29	.	.	.
9936	1589	1	These	these	DT
9936	1589	2	recipes	recipe	NNS
9936	1589	3	pertain	pertain	VBP
9936	1589	4	to	to	IN
9936	1589	5	the	the	DT
9936	1589	6	cooking	cooking	NN
9936	1589	7	of	of	IN
9936	1589	8	eggs	egg	NNS
9936	1589	9	alone	alone	JJ
9936	1589	10	in	in	IN
9936	1589	11	various	various	JJ
9936	1589	12	ways	way	NNS
9936	1589	13	or	or	CC
9936	1589	14	to	to	IN
9936	1589	15	dishes	dish	NNS
9936	1589	16	in	in	IN
9936	1589	17	which	which	WDT
9936	1589	18	eggs	egg	NNS
9936	1589	19	are	be	VBP
9936	1589	20	the	the	DT
9936	1589	21	leading	lead	VBG
9936	1589	22	ingredient	ingredient	NN
9936	1589	23	.	.	.
9936	1590	1	There	there	EX
9936	1590	2	are	be	VBP
9936	1590	3	,	,	,
9936	1590	4	of	of	IN
9936	1590	5	course	course	NN
9936	1590	6	,	,	,
9936	1590	7	numerous	numerous	JJ
9936	1590	8	other	other	JJ
9936	1590	9	dishes	dish	NNS
9936	1590	10	in	in	IN
9936	1590	11	which	which	WDT
9936	1590	12	eggs	egg	NNS
9936	1590	13	are	be	VBP
9936	1590	14	required	require	VBN
9936	1590	15	,	,	,
9936	1590	16	such	such	JJ
9936	1590	17	as	as	IN
9936	1590	18	custards	custards	NNPS
9936	1590	19	,	,	,
9936	1590	20	cakes	cake	NNS
9936	1590	21	,	,	,
9936	1590	22	mayonnaise	mayonnaise	NN
9936	1590	23	,	,	,
9936	1590	24	etc	etc	FW
9936	1590	25	.	.	FW
9936	1590	26	,	,	,
9936	1590	27	but	but	CC
9936	1590	28	these	these	DT
9936	1590	29	are	be	VBP
9936	1590	30	omitted	omit	VBN
9936	1590	31	here	here	RB
9936	1590	32	,	,	,
9936	1590	33	as	as	IN
9936	1590	34	recipes	recipe	NNS
9936	1590	35	for	for	IN
9936	1590	36	them	-PRON-	PRP
9936	1590	37	are	be	VBP
9936	1590	38	included	include	VBN
9936	1590	39	in	in	IN
9936	1590	40	the	the	DT
9936	1590	41	lessons	lesson	NNS
9936	1590	42	that	that	WDT
9936	1590	43	pertain	pertain	VBP
9936	1590	44	directly	directly	RB
9936	1590	45	to	to	IN
9936	1590	46	them	-PRON-	PRP
9936	1590	47	.	.	.
9936	1591	1	In	in	IN
9936	1591	2	the	the	DT
9936	1591	3	first	first	JJ
9936	1591	4	few	few	JJ
9936	1591	5	recipes	recipe	NNS
9936	1591	6	,	,	,
9936	1591	7	the	the	DT
9936	1591	8	ingredients	ingredient	NNS
9936	1591	9	are	be	VBP
9936	1591	10	omitted	omit	VBN
9936	1591	11	and	and	CC
9936	1591	12	merely	merely	RB
9936	1591	13	directions	direction	NNS
9936	1591	14	given	give	VBN
9936	1591	15	,	,	,
9936	1591	16	for	for	IN
9936	1591	17	the	the	DT
9936	1591	18	eggs	egg	NNS
9936	1591	19	themselves	-PRON-	PRP
9936	1591	20	are	be	VBP
9936	1591	21	practically	practically	RB
9936	1591	22	the	the	DT
9936	1591	23	only	only	JJ
9936	1591	24	thing	thing	NN
9936	1591	25	required	require	VBN
9936	1591	26	,	,	,
9936	1591	27	especially	especially	RB
9936	1591	28	so	so	RB
9936	1591	29	far	far	RB
9936	1591	30	as	as	IN
9936	1591	31	the	the	DT
9936	1591	32	cooking	cooking	NN
9936	1591	33	is	be	VBZ
9936	1591	34	concerned	concern	VBN
9936	1591	35	.	.	.
9936	1592	1	However	however	RB
9936	1592	2	,	,	,
9936	1592	3	in	in	IN
9936	1592	4	the	the	DT
9936	1592	5	majority	majority	NN
9936	1592	6	of	of	IN
9936	1592	7	cases	case	NNS
9936	1592	8	,	,	,
9936	1592	9	the	the	DT
9936	1592	10	ingredients	ingredient	NNS
9936	1592	11	are	be	VBP
9936	1592	12	listed	list	VBN
9936	1592	13	in	in	IN
9936	1592	14	the	the	DT
9936	1592	15	usual	usual	JJ
9936	1592	16	manner	manner	NN
9936	1592	17	and	and	CC
9936	1592	18	explicit	explicit	JJ
9936	1592	19	directions	direction	NNS
9936	1592	20	then	then	RB
9936	1592	21	given	give	VBN
9936	1592	22	for	for	IN
9936	1592	23	carrying	carry	VBG
9936	1592	24	out	out	RP
9936	1592	25	the	the	DT
9936	1592	26	recipe	recipe	NN
9936	1592	27	.	.	.
9936	1593	1	49	49	CD
9936	1593	2	.	.	.
9936	1594	1	SOFT	soft	JJ
9936	1594	2	-	-	HYPH
9936	1594	3	COOKED	cooked	NN
9936	1594	4	,	,	,
9936	1594	5	OR	or	CC
9936	1594	6	JELLIED	JELLIED	NNP
9936	1594	7	,	,	,
9936	1594	8	EGGS.--Eggs	eggs.--egg	VBD
9936	1594	9	that	that	WDT
9936	1594	10	are	be	VBP
9936	1594	11	cooked	cook	VBN
9936	1594	12	soft	soft	JJ
9936	1594	13	,	,	,
9936	1594	14	or	or	CC
9936	1594	15	jellied	jelly	VBN
9936	1594	16	,	,	,
9936	1594	17	may	may	MD
9936	1594	18	be	be	VB
9936	1594	19	used	use	VBN
9936	1594	20	for	for	IN
9936	1594	21	any	any	DT
9936	1594	22	meal	meal	NN
9936	1594	23	in	in	IN
9936	1594	24	which	which	WDT
9936	1594	25	plain	plain	JJ
9936	1594	26	eggs	egg	NNS
9936	1594	27	can	can	MD
9936	1594	28	be	be	VB
9936	1594	29	served	serve	VBN
9936	1594	30	.	.	.
9936	1595	1	When	when	WRB
9936	1595	2	properly	properly	RB
9936	1595	3	prepared	prepared	JJ
9936	1595	4	,	,	,
9936	1595	5	they	-PRON-	PRP
9936	1595	6	are	be	VBP
9936	1595	7	both	both	DT
9936	1595	8	digestible	digestible	JJ
9936	1595	9	and	and	CC
9936	1595	10	attractive	attractive	JJ
9936	1595	11	,	,	,
9936	1595	12	and	and	CC
9936	1595	13	any	any	DT
9936	1595	14	person	person	NN
9936	1595	15	who	who	WP
9936	1595	16	is	be	VBZ
9936	1595	17	able	able	JJ
9936	1595	18	to	to	TO
9936	1595	19	eat	eat	VB
9936	1595	20	eggs	egg	NNS
9936	1595	21	at	at	RB
9936	1595	22	all	all	RB
9936	1595	23	can	can	MD
9936	1595	24	eat	eat	VB
9936	1595	25	them	-PRON-	PRP
9936	1595	26	in	in	IN
9936	1595	27	this	this	DT
9936	1595	28	form	form	NN
9936	1595	29	.	.	.
9936	1596	1	To	to	TO
9936	1596	2	prepare	prepare	VB
9936	1596	3	soft	soft	RB
9936	1596	4	-	-	HYPH
9936	1596	5	cooked	cook	VBN
9936	1596	6	,	,	,
9936	1596	7	or	or	CC
9936	1596	8	jellied	jelly	VBN
9936	1596	9	,	,	,
9936	1596	10	eggs	egg	NNS
9936	1596	11	,	,	,
9936	1596	12	first	first	RB
9936	1596	13	bring	bring	VB
9936	1596	14	to	to	IN
9936	1596	15	the	the	DT
9936	1596	16	boiling	boiling	NN
9936	1596	17	point	point	NN
9936	1596	18	sufficient	sufficient	JJ
9936	1596	19	water	water	NN
9936	1596	20	to	to	TO
9936	1596	21	cover	cover	VB
9936	1596	22	well	well	RB
9936	1596	23	the	the	DT
9936	1596	24	desired	desire	VBN
9936	1596	25	number	number	NN
9936	1596	26	of	of	IN
9936	1596	27	eggs	egg	NNS
9936	1596	28	,	,	,
9936	1596	29	which	which	WDT
9936	1596	30	is	be	VBZ
9936	1596	31	usually	usually	RB
9936	1596	32	1	1	CD
9936	1596	33	pint	pint	NN
9936	1596	34	of	of	IN
9936	1596	35	water	water	NN
9936	1596	36	to	to	IN
9936	1596	37	each	each	DT
9936	1596	38	egg	egg	NN
9936	1596	39	.	.	.
9936	1597	1	Then	then	RB
9936	1597	2	drop	drop	VB
9936	1597	3	the	the	DT
9936	1597	4	eggs	egg	NNS
9936	1597	5	into	into	IN
9936	1597	6	the	the	DT
9936	1597	7	water	water	NN
9936	1597	8	carefully	carefully	RB
9936	1597	9	,	,	,
9936	1597	10	remove	remove	VB
9936	1597	11	the	the	DT
9936	1597	12	pan	pan	NN
9936	1597	13	from	from	IN
9936	1597	14	the	the	DT
9936	1597	15	fire	fire	NN
9936	1597	16	,	,	,
9936	1597	17	place	place	VB
9936	1597	18	a	a	DT
9936	1597	19	cover	cover	NN
9936	1597	20	on	on	IN
9936	1597	21	it	-PRON-	PRP
9936	1597	22	,	,	,
9936	1597	23	and	and	CC
9936	1597	24	set	set	VBD
9936	1597	25	it	-PRON-	PRP
9936	1597	26	on	on	IN
9936	1597	27	the	the	DT
9936	1597	28	back	back	NN
9936	1597	29	of	of	IN
9936	1597	30	the	the	DT
9936	1597	31	stove	stove	NN
9936	1597	32	,	,	,
9936	1597	33	where	where	WRB
9936	1597	34	the	the	DT
9936	1597	35	water	water	NN
9936	1597	36	will	will	MD
9936	1597	37	not	not	RB
9936	1597	38	heat	heat	VB
9936	1597	39	further	far	RBR
9936	1597	40	nor	nor	CC
9936	1597	41	cool	cool	VB
9936	1597	42	too	too	RB
9936	1597	43	rapidly	rapidly	RB
9936	1597	44	.	.	.
9936	1598	1	Allow	allow	VB
9936	1598	2	the	the	DT
9936	1598	3	eggs	egg	NNS
9936	1598	4	to	to	TO
9936	1598	5	remain	remain	VB
9936	1598	6	in	in	IN
9936	1598	7	the	the	DT
9936	1598	8	water	water	NN
9936	1598	9	for	for	IN
9936	1598	10	5	5	CD
9936	1598	11	minutes	minute	NNS
9936	1598	12	.	.	.
9936	1599	1	When	when	WRB
9936	1599	2	eggs	egg	NNS
9936	1599	3	cooked	cook	VBN
9936	1599	4	in	in	IN
9936	1599	5	this	this	DT
9936	1599	6	manner	manner	NN
9936	1599	7	are	be	VBP
9936	1599	8	served	serve	VBN
9936	1599	9	,	,	,
9936	1599	10	they	-PRON-	PRP
9936	1599	11	will	will	MD
9936	1599	12	be	be	VB
9936	1599	13	found	find	VBN
9936	1599	14	to	to	TO
9936	1599	15	be	be	VB
9936	1599	16	the	the	DT
9936	1599	17	consistency	consistency	NN
9936	1599	18	of	of	IN
9936	1599	19	jelly	jelly	NNP
9936	1599	20	all	all	PDT
9936	1599	21	the	the	DT
9936	1599	22	way	way	NN
9936	1599	23	through	through	RB
9936	1599	24	.	.	.
9936	1600	1	This	this	DT
9936	1600	2	method	method	NN
9936	1600	3	of	of	IN
9936	1600	4	cooking	cooking	NN
9936	1600	5	is	be	VBZ
9936	1600	6	preferable	preferable	JJ
9936	1600	7	to	to	IN
9936	1600	8	boiling	boil	VBG
9936	1600	9	them	-PRON-	PRP
9936	1600	10	for	for	IN
9936	1600	11	3	3	CD
9936	1600	12	,	,	,
9936	1600	13	4	4	CD
9936	1600	14	,	,	,
9936	1600	15	or	or	CC
9936	1600	16	5	5	CD
9936	1600	17	minutes	minute	NNS
9936	1600	18	,	,	,
9936	1600	19	because	because	IN
9936	1600	20	boiling	boil	VBG
9936	1600	21	cooks	cook	NNS
9936	1600	22	the	the	DT
9936	1600	23	white	white	NN
9936	1600	24	just	just	RB
9936	1600	25	inside	inside	IN
9936	1600	26	the	the	DT
9936	1600	27	shell	shell	NN
9936	1600	28	very	very	RB
9936	1600	29	hard	hard	RB
9936	1600	30	,	,	,
9936	1600	31	while	while	IN
9936	1600	32	the	the	DT
9936	1600	33	yolk	yolk	NNP
9936	1600	34	of	of	IN
9936	1600	35	the	the	DT
9936	1600	36	egg	egg	NN
9936	1600	37	remains	remain	VBZ
9936	1600	38	liquid	liquid	JJ
9936	1600	39	.	.	.
9936	1601	1	50	50	CD
9936	1601	2	.	.	.
9936	1602	1	POACHED	POACHED	NNS
9936	1602	2	EGGS.--Eggs	eggs.--eggs	VBP
9936	1602	3	properly	properly	RB
9936	1602	4	poached	poach	VBN
9936	1602	5	make	make	VB
9936	1602	6	a	a	DT
9936	1602	7	very	very	RB
9936	1602	8	attractive	attractive	JJ
9936	1602	9	breakfast	breakfast	NN
9936	1602	10	dish	dish	NN
9936	1602	11	,	,	,
9936	1602	12	but	but	CC
9936	1602	13	the	the	DT
9936	1602	14	poaching	poaching	NN
9936	1602	15	should	should	MD
9936	1602	16	be	be	VB
9936	1602	17	well	well	RB
9936	1602	18	done	do	VBN
9936	1602	19	in	in	IN
9936	1602	20	order	order	NN
9936	1602	21	to	to	TO
9936	1602	22	have	have	VB
9936	1602	23	the	the	DT
9936	1602	24	dish	dish	NN
9936	1602	25	attractive	attractive	JJ
9936	1602	26	and	and	CC
9936	1602	27	digestible	digestible	JJ
9936	1602	28	.	.	.
9936	1603	1	The	the	DT
9936	1603	2	food	food	NN
9936	1603	3	value	value	NN
9936	1603	4	of	of	IN
9936	1603	5	a	a	DT
9936	1603	6	plain	plain	JJ
9936	1603	7	poached	poached	JJ
9936	1603	8	egg	egg	NN
9936	1603	9	is	be	VBZ
9936	1603	10	,	,	,
9936	1603	11	of	of	IN
9936	1603	12	course	course	NN
9936	1603	13	,	,	,
9936	1603	14	identically	identically	RB
9936	1603	15	the	the	DT
9936	1603	16	same	same	JJ
9936	1603	17	as	as	IN
9936	1603	18	that	that	DT
9936	1603	19	of	of	IN
9936	1603	20	a	a	DT
9936	1603	21	soft	soft	RB
9936	1603	22	-	-	HYPH
9936	1603	23	cooked	cook	VBN
9936	1603	24	,	,	,
9936	1603	25	a	a	DT
9936	1603	26	hard	hard	RB
9936	1603	27	-	-	HYPH
9936	1603	28	cooked	cook	VBN
9936	1603	29	,	,	,
9936	1603	30	or	or	CC
9936	1603	31	a	a	DT
9936	1603	32	raw	raw	JJ
9936	1603	33	egg	egg	NN
9936	1603	34	.	.	.
9936	1604	1	Eggs	egg	NNS
9936	1604	2	are	be	VBP
9936	1604	3	usually	usually	RB
9936	1604	4	poached	poach	VBN
9936	1604	5	in	in	IN
9936	1604	6	a	a	DT
9936	1604	7	shallow	shallow	JJ
9936	1604	8	pan	pan	NN
9936	1604	9	,	,	,
9936	1604	10	although	although	IN
9936	1604	11	egg	egg	NN
9936	1604	12	poachers	poacher	NNS
9936	1604	13	are	be	VBP
9936	1604	14	to	to	TO
9936	1604	15	be	be	VB
9936	1604	16	had	have	VBN
9936	1604	17	.	.	.
9936	1605	1	To	to	IN
9936	1605	2	poach	poach	JJ
9936	1605	3	eggs	egg	NNS
9936	1605	4	in	in	IN
9936	1605	5	a	a	DT
9936	1605	6	shallow	shallow	JJ
9936	1605	7	pan	pan	NN
9936	1605	8	,	,	,
9936	1605	9	pour	pour	VBP
9936	1605	10	into	into	IN
9936	1605	11	the	the	DT
9936	1605	12	pan	pan	NN
9936	1605	13	sufficient	sufficient	JJ
9936	1605	14	water	water	NN
9936	1605	15	to	to	TO
9936	1605	16	cover	cover	VB
9936	1605	17	the	the	DT
9936	1605	18	eggs	egg	NNS
9936	1605	19	that	that	WDT
9936	1605	20	are	be	VBP
9936	1605	21	to	to	TO
9936	1605	22	be	be	VB
9936	1605	23	cooked	cook	VBN
9936	1605	24	,	,	,
9936	1605	25	add	add	VB
9936	1605	26	a	a	DT
9936	1605	27	teaspoonful	teaspoonful	NN
9936	1605	28	of	of	IN
9936	1605	29	salt	salt	NN
9936	1605	30	or	or	CC
9936	1605	31	of	of	IN
9936	1605	32	vinegar	vinegar	NN
9936	1605	33	for	for	IN
9936	1605	34	each	each	DT
9936	1605	35	pint	pint	NN
9936	1605	36	of	of	IN
9936	1605	37	water	water	NN
9936	1605	38	,	,	,
9936	1605	39	and	and	CC
9936	1605	40	bring	bring	VB
9936	1605	41	it	-PRON-	PRP
9936	1605	42	to	to	IN
9936	1605	43	the	the	DT
9936	1605	44	boiling	boiling	NN
9936	1605	45	point	point	NN
9936	1605	46	.	.	.
9936	1606	1	Remove	remove	VB
9936	1606	2	the	the	DT
9936	1606	3	pan	pan	NN
9936	1606	4	from	from	IN
9936	1606	5	the	the	DT
9936	1606	6	flame	flame	NN
9936	1606	7	or	or	CC
9936	1606	8	reduce	reduce	VB
9936	1606	9	the	the	DT
9936	1606	10	heat	heat	NN
9936	1606	11	so	so	IN
9936	1606	12	that	that	IN
9936	1606	13	the	the	DT
9936	1606	14	water	water	NN
9936	1606	15	will	will	MD
9936	1606	16	cease	cease	VB
9936	1606	17	to	to	IN
9936	1606	18	boil	boil	VB
9936	1606	19	.	.	.
9936	1607	1	Break	break	VB
9936	1607	2	the	the	DT
9936	1607	3	eggs	egg	NNS
9936	1607	4	,	,	,
9936	1607	5	one	one	CD
9936	1607	6	at	at	IN
9936	1607	7	a	a	DT
9936	1607	8	time	time	NN
9936	1607	9	,	,	,
9936	1607	10	into	into	IN
9936	1607	11	a	a	DT
9936	1607	12	saucer	saucer	NN
9936	1607	13	and	and	CC
9936	1607	14	then	then	RB
9936	1607	15	slide	slide	VB
9936	1607	16	them	-PRON-	PRP
9936	1607	17	carefully	carefully	RB
9936	1607	18	into	into	IN
9936	1607	19	the	the	DT
9936	1607	20	water	water	NN
9936	1607	21	.	.	.
9936	1608	1	Do	do	VB
9936	1608	2	not	not	RB
9936	1608	3	allow	allow	VB
9936	1608	4	the	the	DT
9936	1608	5	water	water	NN
9936	1608	6	to	to	TO
9936	1608	7	boil	boil	VB
9936	1608	8	after	after	IN
9936	1608	9	the	the	DT
9936	1608	10	eggs	egg	NNS
9936	1608	11	have	have	VBP
9936	1608	12	been	be	VBN
9936	1608	13	added	add	VBN
9936	1608	14	,	,	,
9936	1608	15	as	as	IN
9936	1608	16	boiling	boiling	NN
9936	1608	17	toughens	toughen	VBZ
9936	1608	18	the	the	DT
9936	1608	19	egg	egg	NN
9936	1608	20	white	white	JJ
9936	1608	21	and	and	CC
9936	1608	22	in	in	IN
9936	1608	23	addition	addition	NN
9936	1608	24	causes	cause	VBZ
9936	1608	25	considerable	considerable	JJ
9936	1608	26	loss	loss	NN
9936	1608	27	by	by	IN
9936	1608	28	tearing	tear	VBG
9936	1608	29	it	-PRON-	PRP
9936	1608	30	into	into	IN
9936	1608	31	shreds	shred	NNS
9936	1608	32	.	.	.
9936	1609	1	When	when	WRB
9936	1609	2	the	the	DT
9936	1609	3	eggs	egg	NNS
9936	1609	4	are	be	VBP
9936	1609	5	set	set	VBN
9936	1609	6	,	,	,
9936	1609	7	remove	remove	VB
9936	1609	8	them	-PRON-	PRP
9936	1609	9	carefully	carefully	RB
9936	1609	10	from	from	IN
9936	1609	11	the	the	DT
9936	1609	12	water	water	NN
9936	1609	13	and	and	CC
9936	1609	14	season	season	VB
9936	1609	15	them	-PRON-	PRP
9936	1609	16	with	with	IN
9936	1609	17	salt	salt	NN
9936	1609	18	and	and	CC
9936	1609	19	pepper	pepper	NN
9936	1609	20	.	.	.
9936	1610	1	A	a	DT
9936	1610	2	convenient	convenient	JJ
9936	1610	3	way	way	NN
9936	1610	4	to	to	TO
9936	1610	5	remove	remove	VB
9936	1610	6	the	the	DT
9936	1610	7	eggs	egg	NNS
9936	1610	8	is	be	VBZ
9936	1610	9	to	to	TO
9936	1610	10	use	use	VB
9936	1610	11	a	a	DT
9936	1610	12	large	large	JJ
9936	1610	13	spoon	spoon	NN
9936	1610	14	that	that	WDT
9936	1610	15	has	have	VBZ
9936	1610	16	holes	hole	NNS
9936	1610	17	in	in	IN
9936	1610	18	the	the	DT
9936	1610	19	bowl	bowl	NN
9936	1610	20	for	for	IN
9936	1610	21	draining	drain	VBG
9936	1610	22	off	off	RP
9936	1610	23	the	the	DT
9936	1610	24	water	water	NN
9936	1610	25	.	.	.
9936	1611	1	The	the	DT
9936	1611	2	salt	salt	NN
9936	1611	3	or	or	CC
9936	1611	4	vinegar	vinegar	NN
9936	1611	5	is	be	VBZ
9936	1611	6	added	add	VBN
9936	1611	7	to	to	IN
9936	1611	8	the	the	DT
9936	1611	9	water	water	NN
9936	1611	10	before	before	IN
9936	1611	11	cooking	cook	VBG
9936	1611	12	in	in	IN
9936	1611	13	order	order	NN
9936	1611	14	to	to	TO
9936	1611	15	solidify	solidify	VB
9936	1611	16	the	the	DT
9936	1611	17	albumen	albuman	NNS
9936	1611	18	and	and	CC
9936	1611	19	keep	keep	VB
9936	1611	20	it	-PRON-	PRP
9936	1611	21	in	in	IN
9936	1611	22	a	a	DT
9936	1611	23	mass	mass	NN
9936	1611	24	.	.	.
9936	1612	1	[	[	-LRB-
9936	1612	2	Illustration	illustration	NN
9936	1612	3	:	:	:
9936	1612	4	Fig	Fig	NNP
9936	1612	5	.	.	.
9936	1613	1	12	12	LS
9936	1613	2	]	]	-RRB-
9936	1613	3	An	an	DT
9936	1613	4	egg	egg	NN
9936	1613	5	poacher	poacher	NN
9936	1613	6	contains	contain	VBZ
9936	1613	7	a	a	DT
9936	1613	8	perforated	perforated	JJ
9936	1613	9	section	section	NN
9936	1613	10	of	of	IN
9936	1613	11	metal	metal	NN
9936	1613	12	just	just	RB
9936	1613	13	large	large	JJ
9936	1613	14	enough	enough	RB
9936	1613	15	to	to	TO
9936	1613	16	hold	hold	VB
9936	1613	17	an	an	DT
9936	1613	18	egg	egg	NN
9936	1613	19	.	.	.
9936	1614	1	In	in	IN
9936	1614	2	poaching	poach	VBG
9936	1614	3	eggs	egg	NNS
9936	1614	4	with	with	IN
9936	1614	5	such	such	PDT
9936	1614	6	a	a	DT
9936	1614	7	utensil	utensil	JJ
9936	1614	8	,	,	,
9936	1614	9	the	the	DT
9936	1614	10	perforated	perforate	VBN
9936	1614	11	part	part	NN
9936	1614	12	is	be	VBZ
9936	1614	13	placed	place	VBN
9936	1614	14	over	over	IN
9936	1614	15	a	a	DT
9936	1614	16	pan	pan	NN
9936	1614	17	of	of	IN
9936	1614	18	boiling	boil	VBG
9936	1614	19	water	water	NN
9936	1614	20	;	;	:
9936	1614	21	then	then	RB
9936	1614	22	the	the	DT
9936	1614	23	egg	egg	NN
9936	1614	24	is	be	VBZ
9936	1614	25	carefully	carefully	RB
9936	1614	26	slid	slide	VBN
9936	1614	27	into	into	IN
9936	1614	28	it	-PRON-	PRP
9936	1614	29	,	,	,
9936	1614	30	and	and	CC
9936	1614	31	allowed	allow	VBN
9936	1614	32	to	to	IN
9936	1614	33	poach	poach	NN
9936	1614	34	.	.	.
9936	1615	1	Eggs	egg	NNS
9936	1615	2	prepared	prepared	JJ
9936	1615	3	in	in	IN
9936	1615	4	this	this	DT
9936	1615	5	way	way	NN
9936	1615	6	are	be	VBP
9936	1615	7	really	really	RB
9936	1615	8	cooked	cook	VBN
9936	1615	9	by	by	IN
9936	1615	10	steam	steam	NN
9936	1615	11	and	and	CC
9936	1615	12	are	be	VBP
9936	1615	13	found	find	VBN
9936	1615	14	to	to	TO
9936	1615	15	be	be	VB
9936	1615	16	very	very	RB
9936	1615	17	satisfactory	satisfactory	JJ
9936	1615	18	.	.	.
9936	1616	1	51	51	CD
9936	1616	2	.	.	.
9936	1617	1	POACHED	poached	JJ
9936	1617	2	EGGS	egg	NNS
9936	1617	3	ON	on	IN
9936	1617	4	TOAST.--Eggs	toast.--eggs	NN
9936	1617	5	poached	poach	VBN
9936	1617	6	according	accord	VBG
9936	1617	7	to	to	IN
9936	1617	8	the	the	DT
9936	1617	9	directions	direction	NNS
9936	1617	10	just	just	RB
9936	1617	11	given	give	VBN
9936	1617	12	can	can	MD
9936	1617	13	be	be	VB
9936	1617	14	made	make	VBN
9936	1617	15	both	both	CC
9936	1617	16	appetizing	appetizing	JJ
9936	1617	17	and	and	CC
9936	1617	18	attractive	attractive	JJ
9936	1617	19	by	by	IN
9936	1617	20	serving	serve	VBG
9936	1617	21	them	-PRON-	PRP
9936	1617	22	on	on	IN
9936	1617	23	toast	toast	NN
9936	1617	24	,	,	,
9936	1617	25	as	as	IN
9936	1617	26	shown	show	VBN
9936	1617	27	in	in	IN
9936	1617	28	Fig	Fig	NNP
9936	1617	29	.	.	.
9936	1618	1	12	12	CD
9936	1618	2	;	;	:
9936	1618	3	indeed	indeed	RB
9936	1618	4	,	,	,
9936	1618	5	the	the	DT
9936	1618	6	addition	addition	NN
9936	1618	7	of	of	IN
9936	1618	8	toast	toast	NN
9936	1618	9	to	to	IN
9936	1618	10	a	a	DT
9936	1618	11	poached	poached	JJ
9936	1618	12	egg	egg	NN
9936	1618	13	adds	add	VBZ
9936	1618	14	a	a	DT
9936	1618	15	quantity	quantity	NN
9936	1618	16	of	of	IN
9936	1618	17	carbohydrate	carbohydrate	NN
9936	1618	18	,	,	,
9936	1618	19	a	a	DT
9936	1618	20	food	food	NN
9936	1618	21	principle	principle	NN
9936	1618	22	in	in	IN
9936	1618	23	which	which	WDT
9936	1618	24	the	the	DT
9936	1618	25	egg	egg	NN
9936	1618	26	is	be	VBZ
9936	1618	27	lacking	lack	VBG
9936	1618	28	.	.	.
9936	1619	1	If	if	IN
9936	1619	2	the	the	DT
9936	1619	3	toast	toast	NN
9936	1619	4	is	be	VBZ
9936	1619	5	buttered	butter	VBN
9936	1619	6	,	,	,
9936	1619	7	fat	fat	NN
9936	1619	8	is	be	VBZ
9936	1619	9	added	add	VBN
9936	1619	10	,	,	,
9936	1619	11	and	and	CC
9936	1619	12	such	such	PDT
9936	1619	13	a	a	DT
9936	1619	14	dish	dish	NN
9936	1619	15	,	,	,
9936	1619	16	together	together	RB
9936	1619	17	with	with	IN
9936	1619	18	fruit	fruit	NN
9936	1619	19	,	,	,
9936	1619	20	makes	make	VBZ
9936	1619	21	a	a	DT
9936	1619	22	very	very	RB
9936	1619	23	excellent	excellent	JJ
9936	1619	24	breakfast	breakfast	NN
9936	1619	25	.	.	.
9936	1620	1	A	a	DT
9936	1620	2	slice	slice	NN
9936	1620	3	of	of	IN
9936	1620	4	toast	toast	NN
9936	1620	5	of	of	IN
9936	1620	6	medium	medium	JJ
9936	1620	7	size	size	NN
9936	1620	8	with	with	IN
9936	1620	9	the	the	DT
9936	1620	10	usual	usual	JJ
9936	1620	11	amount	amount	NN
9936	1620	12	of	of	IN
9936	1620	13	butter	butter	NN
9936	1620	14	and	and	CC
9936	1620	15	egg	egg	NN
9936	1620	16	will	will	MD
9936	1620	17	have	have	VB
9936	1620	18	a	a	DT
9936	1620	19	food	food	NN
9936	1620	20	value	value	NN
9936	1620	21	of	of	IN
9936	1620	22	about	about	IN
9936	1620	23	225	225	CD
9936	1620	24	calories	calorie	NNS
9936	1620	25	.	.	.
9936	1621	1	In	in	IN
9936	1621	2	preparing	prepare	VBG
9936	1621	3	poached	poached	JJ
9936	1621	4	eggs	egg	NNS
9936	1621	5	on	on	IN
9936	1621	6	toast	toast	NN
9936	1621	7	,	,	,
9936	1621	8	the	the	DT
9936	1621	9	usual	usual	JJ
9936	1621	10	custom	custom	NN
9936	1621	11	is	be	VBZ
9936	1621	12	to	to	TO
9936	1621	13	butter	butter	VB
9936	1621	14	slices	slice	NNS
9936	1621	15	of	of	IN
9936	1621	16	freshly	freshly	RB
9936	1621	17	made	make	VBN
9936	1621	18	toast	toast	NN
9936	1621	19	,	,	,
9936	1621	20	moisten	moisten	VB
9936	1621	21	them	-PRON-	PRP
9936	1621	22	with	with	IN
9936	1621	23	hot	hot	JJ
9936	1621	24	milk	milk	NN
9936	1621	25	or	or	CC
9936	1621	26	cream	cream	NN
9936	1621	27	,	,	,
9936	1621	28	and	and	CC
9936	1621	29	place	place	VB
9936	1621	30	on	on	IN
9936	1621	31	them	-PRON-	PRP
9936	1621	32	freshly	freshly	RB
9936	1621	33	poached	poach	VBN
9936	1621	34	eggs	egg	NNS
9936	1621	35	.	.	.
9936	1622	1	The	the	DT
9936	1622	2	eggs	egg	NNS
9936	1622	3	are	be	VBP
9936	1622	4	then	then	RB
9936	1622	5	seasoned	season	VBN
9936	1622	6	with	with	IN
9936	1622	7	salt	salt	NN
9936	1622	8	and	and	CC
9936	1622	9	pepper	pepper	NN
9936	1622	10	,	,	,
9936	1622	11	and	and	CC
9936	1622	12	,	,	,
9936	1622	13	if	if	IN
9936	1622	14	desired	desire	VBN
9936	1622	15	,	,	,
9936	1622	16	a	a	DT
9936	1622	17	little	little	JJ
9936	1622	18	piece	piece	NN
9936	1622	19	of	of	IN
9936	1622	20	butter	butter	NN
9936	1622	21	may	may	MD
9936	1622	22	be	be	VB
9936	1622	23	dropped	drop	VBN
9936	1622	24	on	on	IN
9936	1622	25	each	each	DT
9936	1622	26	one	one	NN
9936	1622	27	.	.	.
9936	1623	1	To	to	TO
9936	1623	2	add	add	VB
9936	1623	3	to	to	IN
9936	1623	4	the	the	DT
9936	1623	5	attractiveness	attractiveness	NN
9936	1623	6	of	of	IN
9936	1623	7	such	such	PDT
9936	1623	8	a	a	DT
9936	1623	9	dish	dish	NN
9936	1623	10	,	,	,
9936	1623	11	the	the	DT
9936	1623	12	toast	toast	NN
9936	1623	13	may	may	MD
9936	1623	14	be	be	VB
9936	1623	15	cut	cut	VBN
9936	1623	16	round	round	RB
9936	1623	17	with	with	IN
9936	1623	18	a	a	DT
9936	1623	19	cookie	cookie	NN
9936	1623	20	cutter	cutter	NN
9936	1623	21	or	or	CC
9936	1623	22	a	a	DT
9936	1623	23	square	square	JJ
9936	1623	24	piece	piece	NN
9936	1623	25	may	may	MD
9936	1623	26	be	be	VB
9936	1623	27	cut	cut	VBN
9936	1623	28	diagonally	diagonally	RB
9936	1623	29	to	to	TO
9936	1623	30	make	make	VB
9936	1623	31	two	two	CD
9936	1623	32	triangular	triangular	JJ
9936	1623	33	pieces	piece	NNS
9936	1623	34	.	.	.
9936	1624	1	52	52	CD
9936	1624	2	.	.	.
9936	1625	1	HARD	HARD	NNP
9936	1625	2	-	-	HYPH
9936	1625	3	COOKED	COOKED	NNP
9936	1625	4	EGGS.--Eggs	eggs.--egg	VBD
9936	1625	5	that	that	WDT
9936	1625	6	are	be	VBP
9936	1625	7	cooked	cook	VBN
9936	1625	8	hard	hard	RB
9936	1625	9	may	may	MD
9936	1625	10	be	be	VB
9936	1625	11	served	serve	VBN
9936	1625	12	hot	hot	JJ
9936	1625	13	or	or	CC
9936	1625	14	cold	cold	JJ
9936	1625	15	,	,	,
9936	1625	16	or	or	CC
9936	1625	17	they	-PRON-	PRP
9936	1625	18	may	may	MD
9936	1625	19	be	be	VB
9936	1625	20	used	use	VBN
9936	1625	21	in	in	IN
9936	1625	22	numerous	numerous	JJ
9936	1625	23	ways	way	NNS
9936	1625	24	,	,	,
9936	1625	25	as	as	IN
9936	1625	26	,	,	,
9936	1625	27	for	for	IN
9936	1625	28	example	example	NN
9936	1625	29	,	,	,
9936	1625	30	to	to	TO
9936	1625	31	garnish	garnish	VB
9936	1625	32	a	a	DT
9936	1625	33	dish	dish	NN
9936	1625	34	to	to	TO
9936	1625	35	which	which	WDT
9936	1625	36	the	the	DT
9936	1625	37	addition	addition	NN
9936	1625	38	of	of	IN
9936	1625	39	protein	protein	NN
9936	1625	40	is	be	VBZ
9936	1625	41	desirable	desirable	JJ
9936	1625	42	or	or	CC
9936	1625	43	to	to	TO
9936	1625	44	supply	supply	VB
9936	1625	45	a	a	DT
9936	1625	46	high	high	JJ
9936	1625	47	-	-	HYPH
9936	1625	48	protein	protein	NN
9936	1625	49	dish	dish	NN
9936	1625	50	for	for	IN
9936	1625	51	some	some	DT
9936	1625	52	light	light	JJ
9936	1625	53	meal	meal	NN
9936	1625	54	.	.	.
9936	1626	1	To	to	TO
9936	1626	2	prepare	prepare	VB
9936	1626	3	hard	hard	RB
9936	1626	4	-	-	HYPH
9936	1626	5	cooked	cook	VBN
9936	1626	6	eggs	egg	NNS
9936	1626	7	,	,	,
9936	1626	8	bring	bring	VBP
9936	1626	9	to	to	IN
9936	1626	10	the	the	DT
9936	1626	11	boiling	boiling	NN
9936	1626	12	point	point	NN
9936	1626	13	sufficient	sufficient	JJ
9936	1626	14	water	water	NN
9936	1626	15	to	to	TO
9936	1626	16	cover	cover	VB
9936	1626	17	well	well	RB
9936	1626	18	the	the	DT
9936	1626	19	desired	desire	VBN
9936	1626	20	number	number	NN
9936	1626	21	of	of	IN
9936	1626	22	eggs	egg	NNS
9936	1626	23	,	,	,
9936	1626	24	about	about	RB
9936	1626	25	1	1	CD
9936	1626	26	pint	pint	NN
9936	1626	27	of	of	IN
9936	1626	28	water	water	NN
9936	1626	29	for	for	IN
9936	1626	30	each	each	DT
9936	1626	31	egg	egg	NN
9936	1626	32	to	to	TO
9936	1626	33	be	be	VB
9936	1626	34	cooked	cook	VBN
9936	1626	35	usually	usually	RB
9936	1626	36	being	be	VBG
9936	1626	37	sufficient	sufficient	JJ
9936	1626	38	.	.	.
9936	1627	1	Carefully	carefully	RB
9936	1627	2	drop	drop	VB
9936	1627	3	the	the	DT
9936	1627	4	eggs	egg	NNS
9936	1627	5	into	into	IN
9936	1627	6	the	the	DT
9936	1627	7	water	water	NN
9936	1627	8	and	and	CC
9936	1627	9	place	place	VB
9936	1627	10	the	the	DT
9936	1627	11	pan	pan	NN
9936	1627	12	on	on	IN
9936	1627	13	the	the	DT
9936	1627	14	back	back	NN
9936	1627	15	of	of	IN
9936	1627	16	the	the	DT
9936	1627	17	stove	stove	NN
9936	1627	18	where	where	WRB
9936	1627	19	the	the	DT
9936	1627	20	water	water	NN
9936	1627	21	will	will	MD
9936	1627	22	not	not	RB
9936	1627	23	boil	boil	VB
9936	1627	24	,	,	,
9936	1627	25	but	but	CC
9936	1627	26	will	will	MD
9936	1627	27	stay	stay	VB
9936	1627	28	hot	hot	JJ
9936	1627	29	.	.	.
9936	1628	1	Allow	allow	VB
9936	1628	2	the	the	DT
9936	1628	3	eggs	egg	NNS
9936	1628	4	to	to	TO
9936	1628	5	remain	remain	VB
9936	1628	6	in	in	IN
9936	1628	7	the	the	DT
9936	1628	8	hot	hot	JJ
9936	1628	9	water	water	NN
9936	1628	10	for	for	IN
9936	1628	11	45	45	CD
9936	1628	12	minutes	minute	NNS
9936	1628	13	;	;	:
9936	1628	14	then	then	RB
9936	1628	15	remove	remove	VB
9936	1628	16	them	-PRON-	PRP
9936	1628	17	,	,	,
9936	1628	18	and	and	CC
9936	1628	19	if	if	IN
9936	1628	20	they	-PRON-	PRP
9936	1628	21	are	be	VBP
9936	1628	22	desired	desire	VBN
9936	1628	23	hot	hot	JJ
9936	1628	24	,	,	,
9936	1628	25	serve	serve	VB
9936	1628	26	them	-PRON-	PRP
9936	1628	27	at	at	IN
9936	1628	28	once	once	RB
9936	1628	29	.	.	.
9936	1629	1	If	if	IN
9936	1629	2	they	-PRON-	PRP
9936	1629	3	are	be	VBP
9936	1629	4	not	not	RB
9936	1629	5	to	to	TO
9936	1629	6	be	be	VB
9936	1629	7	served	serve	VBN
9936	1629	8	hot	hot	JJ
9936	1629	9	,	,	,
9936	1629	10	pour	pour	VB
9936	1629	11	cold	cold	JJ
9936	1629	12	water	water	NN
9936	1629	13	over	over	IN
9936	1629	14	them	-PRON-	PRP
9936	1629	15	and	and	CC
9936	1629	16	allow	allow	VB
9936	1629	17	them	-PRON-	PRP
9936	1629	18	to	to	TO
9936	1629	19	cool	cool	VB
9936	1629	20	before	before	IN
9936	1629	21	removing	remove	VBG
9936	1629	22	the	the	DT
9936	1629	23	shells	shell	NNS
9936	1629	24	in	in	IN
9936	1629	25	order	order	NN
9936	1629	26	to	to	TO
9936	1629	27	prevent	prevent	VB
9936	1629	28	the	the	DT
9936	1629	29	yolks	yolk	NNS
9936	1629	30	from	from	IN
9936	1629	31	discoloring	discoloring	NN
9936	1629	32	.	.	.
9936	1630	1	When	when	WRB
9936	1630	2	prepared	prepare	VBN
9936	1630	3	in	in	IN
9936	1630	4	this	this	DT
9936	1630	5	way	way	NN
9936	1630	6	,	,	,
9936	1630	7	eggs	egg	NNS
9936	1630	8	will	will	MD
9936	1630	9	be	be	VB
9936	1630	10	found	find	VBN
9936	1630	11	to	to	TO
9936	1630	12	be	be	VB
9936	1630	13	tender	tender	JJ
9936	1630	14	and	and	CC
9936	1630	15	at	at	IN
9936	1630	16	the	the	DT
9936	1630	17	same	same	JJ
9936	1630	18	time	time	NN
9936	1630	19	well	well	RB
9936	1630	20	cooked	cooked	JJ
9936	1630	21	;	;	:
9936	1630	22	whereas	whereas	IN
9936	1630	23	,	,	,
9936	1630	24	if	if	IN
9936	1630	25	they	-PRON-	PRP
9936	1630	26	are	be	VBP
9936	1630	27	cooked	cook	VBN
9936	1630	28	at	at	IN
9936	1630	29	the	the	DT
9936	1630	30	boiling	boiling	NN
9936	1630	31	point	point	NN
9936	1630	32	,	,	,
9936	1630	33	they	-PRON-	PRP
9936	1630	34	are	be	VBP
9936	1630	35	certain	certain	JJ
9936	1630	36	to	to	TO
9936	1630	37	be	be	VB
9936	1630	38	tough	tough	JJ
9936	1630	39	and	and	CC
9936	1630	40	leathery	leathery	JJ
9936	1630	41	and	and	CC
9936	1630	42	consequently	consequently	RB
9936	1630	43	less	less	RBR
9936	1630	44	digestible	digestible	JJ
9936	1630	45	.	.	.
9936	1631	1	53	53	CD
9936	1631	2	.	.	.
9936	1632	1	FRIED	FRIED	NNP
9936	1632	2	EGGS.--Fried	EGGS.--Fried	NNP
9936	1632	3	eggs	egg	NNS
9936	1632	4	are	be	VBP
9936	1632	5	likely	likely	JJ
9936	1632	6	to	to	TO
9936	1632	7	be	be	VB
9936	1632	8	more	more	RBR
9936	1632	9	or	or	CC
9936	1632	10	less	less	RBR
9936	1632	11	indigestible	indigestible	JJ
9936	1632	12	,	,	,
9936	1632	13	because	because	IN
9936	1632	14	the	the	DT
9936	1632	15	hot	hot	JJ
9936	1632	16	fat	fat	NN
9936	1632	17	coagulates	coagulate	VBZ
9936	1632	18	the	the	DT
9936	1632	19	protein	protein	NN
9936	1632	20	and	and	CC
9936	1632	21	makes	make	VBZ
9936	1632	22	it	-PRON-	PRP
9936	1632	23	very	very	RB
9936	1632	24	hard	hard	JJ
9936	1632	25	.	.	.
9936	1633	1	The	the	DT
9936	1633	2	addition	addition	NN
9936	1633	3	of	of	IN
9936	1633	4	fat	fat	NN
9936	1633	5	,	,	,
9936	1633	6	however	however	RB
9936	1633	7	,	,	,
9936	1633	8	increases	increase	VBZ
9936	1633	9	the	the	DT
9936	1633	10	food	food	NN
9936	1633	11	value	value	NN
9936	1633	12	of	of	IN
9936	1633	13	the	the	DT
9936	1633	14	eggs	egg	NNS
9936	1633	15	to	to	IN
9936	1633	16	a	a	DT
9936	1633	17	certain	certain	JJ
9936	1633	18	extent	extent	NN
9936	1633	19	.	.	.
9936	1634	1	To	to	TO
9936	1634	2	fry	fry	VB
9936	1634	3	eggs	egg	NNS
9936	1634	4	,	,	,
9936	1634	5	melt	melt	VB
9936	1634	6	enough	enough	JJ
9936	1634	7	butter	butter	NN
9936	1634	8	or	or	CC
9936	1634	9	other	other	JJ
9936	1634	10	fat	fat	NN
9936	1634	11	in	in	IN
9936	1634	12	a	a	DT
9936	1634	13	frying	fry	VBG
9936	1634	14	pan	pan	NN
9936	1634	15	to	to	TO
9936	1634	16	cover	cover	VB
9936	1634	17	its	-PRON-	PRP$
9936	1634	18	surface	surface	NN
9936	1634	19	well	well	RB
9936	1634	20	.	.	.
9936	1635	1	Break	break	VB
9936	1635	2	the	the	DT
9936	1635	3	eggs	egg	NNS
9936	1635	4	one	one	CD
9936	1635	5	at	at	IN
9936	1635	6	a	a	DT
9936	1635	7	time	time	NN
9936	1635	8	into	into	IN
9936	1635	9	a	a	DT
9936	1635	10	saucer	saucer	NN
9936	1635	11	and	and	CC
9936	1635	12	slip	slip	VB
9936	1635	13	them	-PRON-	PRP
9936	1635	14	into	into	IN
9936	1635	15	the	the	DT
9936	1635	16	hot	hot	JJ
9936	1635	17	fat	fat	NN
9936	1635	18	.	.	.
9936	1636	1	Season	season	NN
9936	1636	2	with	with	IN
9936	1636	3	salt	salt	NN
9936	1636	4	and	and	CC
9936	1636	5	pepper	pepper	NN
9936	1636	6	.	.	.
9936	1637	1	Fry	fry	NN
9936	1637	2	until	until	IN
9936	1637	3	the	the	DT
9936	1637	4	white	white	NN
9936	1637	5	has	have	VBZ
9936	1637	6	become	become	VBN
9936	1637	7	well	well	RB
9936	1637	8	solidified	solidified	JJ
9936	1637	9	on	on	IN
9936	1637	10	the	the	DT
9936	1637	11	bottom	bottom	NN
9936	1637	12	,	,	,
9936	1637	13	and	and	CC
9936	1637	14	then	then	RB
9936	1637	15	either	either	CC
9936	1637	16	turn	turn	VB
9936	1637	17	them	-PRON-	PRP
9936	1637	18	over	over	RP
9936	1637	19	or	or	CC
9936	1637	20	put	put	VB
9936	1637	21	a	a	DT
9936	1637	22	few	few	JJ
9936	1637	23	drops	drop	NNS
9936	1637	24	of	of	IN
9936	1637	25	water	water	NN
9936	1637	26	in	in	IN
9936	1637	27	the	the	DT
9936	1637	28	pan	pan	NN
9936	1637	29	and	and	CC
9936	1637	30	cover	cover	VB
9936	1637	31	it	-PRON-	PRP
9936	1637	32	tight	tight	JJ
9936	1637	33	with	with	IN
9936	1637	34	a	a	DT
9936	1637	35	cover	cover	NN
9936	1637	36	,	,	,
9936	1637	37	so	so	IN
9936	1637	38	that	that	IN
9936	1637	39	the	the	DT
9936	1637	40	steam	steam	NN
9936	1637	41	will	will	MD
9936	1637	42	cook	cook	VB
9936	1637	43	the	the	DT
9936	1637	44	top	top	NN
9936	1637	45	of	of	IN
9936	1637	46	the	the	DT
9936	1637	47	egg	egg	NN
9936	1637	48	.	.	.
9936	1638	1	Fry	fry	NN
9936	1638	2	until	until	IN
9936	1638	3	the	the	DT
9936	1638	4	desired	desire	VBN
9936	1638	5	degree	degree	NN
9936	1638	6	of	of	IN
9936	1638	7	hardness	hardness	NN
9936	1638	8	has	have	VBZ
9936	1638	9	been	be	VBN
9936	1638	10	obtained	obtain	VBN
9936	1638	11	,	,	,
9936	1638	12	and	and	CC
9936	1638	13	then	then	RB
9936	1638	14	serve	serve	VB
9936	1638	15	.	.	.
9936	1639	1	54	54	CD
9936	1639	2	.	.	.
9936	1640	1	SCRAMBLED	SCRAMBLED	NNP
9936	1640	2	EGGS.--A	eggs.--a	CD
9936	1640	3	pleasing	please	VBG
9936	1640	4	variety	variety	NN
9936	1640	5	from	from	IN
9936	1640	6	the	the	DT
9936	1640	7	usual	usual	JJ
9936	1640	8	methods	method	NNS
9936	1640	9	of	of	IN
9936	1640	10	preparation	preparation	NN
9936	1640	11	is	be	VBZ
9936	1640	12	offered	offer	VBN
9936	1640	13	by	by	IN
9936	1640	14	means	mean	NNS
9936	1640	15	of	of	IN
9936	1640	16	scrambled	scramble	VBN
9936	1640	17	eggs	egg	NNS
9936	1640	18	,	,	,
9936	1640	19	which	which	WDT
9936	1640	20	are	be	VBP
9936	1640	21	not	not	RB
9936	1640	22	difficult	difficult	JJ
9936	1640	23	to	to	TO
9936	1640	24	make	make	VB
9936	1640	25	.	.	.
9936	1641	1	Too	too	RB
9936	1641	2	long	long	JJ
9936	1641	3	cooking	cooking	NN
9936	1641	4	,	,	,
9936	1641	5	however	however	RB
9936	1641	6	,	,	,
9936	1641	7	should	should	MD
9936	1641	8	be	be	VB
9936	1641	9	guarded	guard	VBN
9936	1641	10	against	against	IN
9936	1641	11	,	,	,
9936	1641	12	for	for	IN
9936	1641	13	it	-PRON-	PRP
9936	1641	14	will	will	MD
9936	1641	15	cause	cause	VB
9936	1641	16	the	the	DT
9936	1641	17	protein	protein	NN
9936	1641	18	in	in	IN
9936	1641	19	the	the	DT
9936	1641	20	eggs	egg	NNS
9936	1641	21	to	to	TO
9936	1641	22	become	become	VB
9936	1641	23	too	too	RB
9936	1641	24	hard	hard	JJ
9936	1641	25	and	and	CC
9936	1641	26	to	to	TO
9936	1641	27	separate	separate	VB
9936	1641	28	from	from	IN
9936	1641	29	the	the	DT
9936	1641	30	liquid	liquid	NN
9936	1641	31	and	and	CC
9936	1641	32	will	will	MD
9936	1641	33	produce	produce	VB
9936	1641	34	watery	watery	JJ
9936	1641	35	scrambled	scramble	VBN
9936	1641	36	eggs	egg	NNS
9936	1641	37	.	.	.
9936	1642	1	To	to	TO
9936	1642	2	be	be	VB
9936	1642	3	most	most	RBS
9936	1642	4	satisfactory	satisfactory	JJ
9936	1642	5	,	,	,
9936	1642	6	they	-PRON-	PRP
9936	1642	7	should	should	MD
9936	1642	8	be	be	VB
9936	1642	9	taken	take	VBN
9936	1642	10	from	from	IN
9936	1642	11	the	the	DT
9936	1642	12	pan	pan	NN
9936	1642	13	just	just	RB
9936	1642	14	before	before	IN
9936	1642	15	they	-PRON-	PRP
9936	1642	16	have	have	VBP
9936	1642	17	finished	finish	VBN
9936	1642	18	cooking	cooking	NN
9936	1642	19	,	,	,
9936	1642	20	for	for	IN
9936	1642	21	the	the	DT
9936	1642	22	heat	heat	NN
9936	1642	23	that	that	WDT
9936	1642	24	they	-PRON-	PRP
9936	1642	25	hold	hold	VBP
9936	1642	26	will	will	MD
9936	1642	27	complete	complete	VB
9936	1642	28	it	-PRON-	PRP
9936	1642	29	.	.	.
9936	1643	1	Eggs	egg	NNS
9936	1643	2	prepared	prepared	JJ
9936	1643	3	in	in	IN
9936	1643	4	this	this	DT
9936	1643	5	way	way	NN
9936	1643	6	,	,	,
9936	1643	7	according	accord	VBG
9936	1643	8	to	to	IN
9936	1643	9	the	the	DT
9936	1643	10	accompanying	accompanying	JJ
9936	1643	11	recipe	recipe	NN
9936	1643	12	,	,	,
9936	1643	13	may	may	MD
9936	1643	14	be	be	VB
9936	1643	15	served	serve	VBN
9936	1643	16	on	on	IN
9936	1643	17	toast	toast	NN
9936	1643	18	or	or	CC
9936	1643	19	with	with	IN
9936	1643	20	ham	ham	NNP
9936	1643	21	and	and	CC
9936	1643	22	bacon	bacon	NN
9936	1643	23	.	.	.
9936	1644	1	If	if	IN
9936	1644	2	they	-PRON-	PRP
9936	1644	3	are	be	VBP
9936	1644	4	served	serve	VBN
9936	1644	5	with	with	IN
9936	1644	6	meat	meat	NN
9936	1644	7	,	,	,
9936	1644	8	a	a	DT
9936	1644	9	smaller	small	JJR
9936	1644	10	portion	portion	NN
9936	1644	11	of	of	IN
9936	1644	12	meat	meat	NN
9936	1644	13	should	should	MD
9936	1644	14	be	be	VB
9936	1644	15	given	give	VBN
9936	1644	16	to	to	IN
9936	1644	17	a	a	DT
9936	1644	18	person	person	NN
9936	1644	19	than	than	IN
9936	1644	20	is	be	VBZ
9936	1644	21	ordinarily	ordinarily	RB
9936	1644	22	served	serve	VBN
9936	1644	23	.	.	.
9936	1645	1	SCRAMBLED	SCRAMBLED	NNP
9936	1645	2	EGGS	EGGS	NNP
9936	1645	3	(	(	-LRB-
9936	1645	4	Sufficient	sufficient	JJ
9936	1645	5	to	to	TO
9936	1645	6	Serve	serve	VB
9936	1645	7	Six	six	CD
9936	1645	8	)	)	-RRB-
9936	1645	9	6	6	CD
9936	1645	10	eggs	egg	NNS
9936	1645	11	3/4	3/4	CD
9936	1645	12	c.	c.	NN
9936	1645	13	milk	milk	NN
9936	1645	14	1/2	1/2	CD
9936	1645	15	tsp	tsp	NN
9936	1645	16	.	.	.
9936	1646	1	salt	salt	NN
9936	1646	2	1/8	1/8	CD
9936	1646	3	tsp	tsp	NN
9936	1646	4	.	.	.
9936	1647	1	pepper	pepper	NN
9936	1647	2	2	2	CD
9936	1647	3	Tb	Tb	NNP
9936	1647	4	.	.	.
9936	1648	1	butter	butter	NN
9936	1648	2	Beat	beat	VB
9936	1648	3	the	the	DT
9936	1648	4	eggs	egg	NNS
9936	1648	5	slightly	slightly	RB
9936	1648	6	,	,	,
9936	1648	7	and	and	CC
9936	1648	8	to	to	IN
9936	1648	9	them	-PRON-	PRP
9936	1648	10	add	add	VB
9936	1648	11	the	the	DT
9936	1648	12	milk	milk	NN
9936	1648	13	and	and	CC
9936	1648	14	seasonings	seasoning	NNS
9936	1648	15	.	.	.
9936	1649	1	Melt	melt	VB
9936	1649	2	the	the	DT
9936	1649	3	butter	butter	NN
9936	1649	4	in	in	IN
9936	1649	5	a	a	DT
9936	1649	6	frying	fry	VBG
9936	1649	7	pan	pan	NN
9936	1649	8	and	and	CC
9936	1649	9	,	,	,
9936	1649	10	when	when	WRB
9936	1649	11	the	the	DT
9936	1649	12	butter	butter	NN
9936	1649	13	is	be	VBZ
9936	1649	14	hot	hot	JJ
9936	1649	15	,	,	,
9936	1649	16	pour	pour	VB
9936	1649	17	the	the	DT
9936	1649	18	egg	egg	NN
9936	1649	19	mixture	mixture	NN
9936	1649	20	into	into	IN
9936	1649	21	it	-PRON-	PRP
9936	1649	22	.	.	.
9936	1650	1	As	as	IN
9936	1650	2	the	the	DT
9936	1650	3	eggs	egg	NNS
9936	1650	4	begin	begin	VBP
9936	1650	5	to	to	TO
9936	1650	6	thicken	thicken	NN
9936	1650	7	,	,	,
9936	1650	8	stir	stir	VB
9936	1650	9	them	-PRON-	PRP
9936	1650	10	up	up	RP
9936	1650	11	from	from	IN
9936	1650	12	the	the	DT
9936	1650	13	bottom	bottom	NN
9936	1650	14	of	of	IN
9936	1650	15	the	the	DT
9936	1650	16	pan	pan	NN
9936	1650	17	and	and	CC
9936	1650	18	continue	continue	VB
9936	1650	19	to	to	TO
9936	1650	20	stir	stir	VB
9936	1650	21	them	-PRON-	PRP
9936	1650	22	until	until	IN
9936	1650	23	the	the	DT
9936	1650	24	entire	entire	JJ
9936	1650	25	mass	mass	NN
9936	1650	26	has	have	VBZ
9936	1650	27	thickened	thicken	VBN
9936	1650	28	slightly	slightly	RB
9936	1650	29	.	.	.
9936	1651	1	Before	before	IN
9936	1651	2	the	the	DT
9936	1651	3	eggs	egg	NNS
9936	1651	4	are	be	VBP
9936	1651	5	entirely	entirely	RB
9936	1651	6	cooked	cook	VBN
9936	1651	7	,	,	,
9936	1651	8	remove	remove	VB
9936	1651	9	them	-PRON-	PRP
9936	1651	10	from	from	IN
9936	1651	11	the	the	DT
9936	1651	12	pan	pan	NN
9936	1651	13	.	.	.
9936	1652	1	Bacon	Bacon	NNP
9936	1652	2	and	and	CC
9936	1652	3	ham	ham	NNP
9936	1652	4	fat	fat	NN
9936	1652	5	may	may	MD
9936	1652	6	be	be	VB
9936	1652	7	used	use	VBN
9936	1652	8	instead	instead	RB
9936	1652	9	of	of	IN
9936	1652	10	butter	butter	NN
9936	1652	11	,	,	,
9936	1652	12	and	and	CC
9936	1652	13	they	-PRON-	PRP
9936	1652	14	are	be	VBP
9936	1652	15	strongly	strongly	RB
9936	1652	16	recommended	recommend	VBN
9936	1652	17	if	if	IN
9936	1652	18	they	-PRON-	PRP
9936	1652	19	can	can	MD
9936	1652	20	be	be	VB
9936	1652	21	secured	secure	VBN
9936	1652	22	,	,	,
9936	1652	23	for	for	IN
9936	1652	24	they	-PRON-	PRP
9936	1652	25	lend	lend	VBP
9936	1652	26	an	an	DT
9936	1652	27	excellent	excellent	JJ
9936	1652	28	flavor	flavor	NN
9936	1652	29	to	to	IN
9936	1652	30	scrambled	scramble	VBN
9936	1652	31	eggs	egg	NNS
9936	1652	32	.	.	.
9936	1653	1	55	55	CD
9936	1653	2	.	.	.
9936	1654	1	SCRAMBLED	SCRAMBLED	NNP
9936	1654	2	EGGS	EGGS	NNP
9936	1654	3	WITH	with	IN
9936	1654	4	TOMATO.--The	tomato.--the	JJ
9936	1654	5	addition	addition	NN
9936	1654	6	of	of	IN
9936	1654	7	tomato	tomato	NNP
9936	1654	8	to	to	IN
9936	1654	9	scrambled	scramble	VBN
9936	1654	10	eggs	egg	NNS
9936	1654	11	lends	lend	VBZ
9936	1654	12	an	an	DT
9936	1654	13	unusual	unusual	JJ
9936	1654	14	flavor	flavor	NN
9936	1654	15	as	as	RB
9936	1654	16	well	well	RB
9936	1654	17	as	as	IN
9936	1654	18	a	a	DT
9936	1654	19	little	little	JJ
9936	1654	20	variety	variety	NN
9936	1654	21	to	to	IN
9936	1654	22	the	the	DT
9936	1654	23	dish	dish	NN
9936	1654	24	.	.	.
9936	1655	1	The	the	DT
9936	1655	2	same	same	JJ
9936	1655	3	conditions	condition	NNS
9936	1655	4	apply	apply	VBP
9936	1655	5	to	to	IN
9936	1655	6	the	the	DT
9936	1655	7	cooking	cooking	NN
9936	1655	8	of	of	IN
9936	1655	9	scrambled	scramble	VBN
9936	1655	10	eggs	egg	NNS
9936	1655	11	with	with	IN
9936	1655	12	tomato	tomato	NNP
9936	1655	13	as	as	IN
9936	1655	14	apply	apply	VB
9936	1655	15	to	to	IN
9936	1655	16	plain	plain	RB
9936	1655	17	scrambled	scramble	VBN
9936	1655	18	eggs	egg	NNS
9936	1655	19	;	;	:
9936	1655	20	namely	namely	RB
9936	1655	21	,	,	,
9936	1655	22	that	that	IN
9936	1655	23	too	too	RB
9936	1655	24	long	long	JJ
9936	1655	25	cooking	cooking	NN
9936	1655	26	ruins	ruin	VBZ
9936	1655	27	them	-PRON-	PRP
9936	1655	28	.	.	.
9936	1656	1	The	the	DT
9936	1656	2	onion	onion	NN
9936	1656	3	included	include	VBN
9936	1656	4	in	in	IN
9936	1656	5	the	the	DT
9936	1656	6	recipe	recipe	NN
9936	1656	7	here	here	RB
9936	1656	8	given	give	VBN
9936	1656	9	may	may	MD
9936	1656	10	be	be	VB
9936	1656	11	omitted	omit	VBN
9936	1656	12	from	from	IN
9936	1656	13	the	the	DT
9936	1656	14	dish	dish	NN
9936	1656	15	if	if	IN
9936	1656	16	it	-PRON-	PRP
9936	1656	17	is	be	VBZ
9936	1656	18	not	not	RB
9936	1656	19	desirable	desirable	JJ
9936	1656	20	.	.	.
9936	1657	1	The	the	DT
9936	1657	2	fat	fat	NN
9936	1657	3	to	to	TO
9936	1657	4	be	be	VB
9936	1657	5	used	use	VBN
9936	1657	6	may	may	MD
9936	1657	7	be	be	VB
9936	1657	8	in	in	IN
9936	1657	9	the	the	DT
9936	1657	10	form	form	NN
9936	1657	11	of	of	IN
9936	1657	12	butter	butter	NN
9936	1657	13	,	,	,
9936	1657	14	although	although	IN
9936	1657	15	bacon	bacon	NN
9936	1657	16	or	or	CC
9936	1657	17	ham	ham	JJ
9936	1657	18	fat	fat	NN
9936	1657	19	may	may	MD
9936	1657	20	be	be	VB
9936	1657	21	substituted	substitute	VBN
9936	1657	22	to	to	TO
9936	1657	23	give	give	VB
9936	1657	24	an	an	DT
9936	1657	25	agreeable	agreeable	JJ
9936	1657	26	flavor	flavor	NN
9936	1657	27	.	.	.
9936	1658	1	SCRAMBLED	SCRAMBLED	NNP
9936	1658	2	EGGS	EGGS	NNP
9936	1658	3	WITH	with	IN
9936	1658	4	TOMATO	tomato	NN
9936	1658	5	(	(	-LRB-
9936	1658	6	Sufficient	sufficient	JJ
9936	1658	7	to	to	TO
9936	1658	8	Serve	serve	VB
9936	1658	9	Six	six	CD
9936	1658	10	)	)	-RRB-
9936	1658	11	3	3	CD
9936	1658	12	Tb	Tb	NNP
9936	1658	13	.	.	.
9936	1659	1	fat	fat	NNP
9936	1659	2	1	1	CD
9936	1659	3	slice	slice	NN
9936	1659	4	onion	onion	NN
9936	1659	5	1	1	CD
9936	1659	6	c.	c.	NN
9936	1659	7	stewed	stew	VBD
9936	1659	8	tomatoes	tomato	NNS
9936	1659	9	1/2	1/2	CD
9936	1659	10	tsp	tsp	NN
9936	1659	11	.	.	.
9936	1660	1	salt	salt	NN
9936	1660	2	1/8	1/8	CD
9936	1660	3	tsp	tsp	NN
9936	1660	4	.	.	.
9936	1661	1	pepper	pepper	NN
9936	1661	2	6	6	CD
9936	1661	3	eggs	egg	NNS
9936	1661	4	Put	put	VB
9936	1661	5	the	the	DT
9936	1661	6	fat	fat	NN
9936	1661	7	into	into	IN
9936	1661	8	a	a	DT
9936	1661	9	frying	fry	VBG
9936	1661	10	pan	pan	NN
9936	1661	11	,	,	,
9936	1661	12	and	and	CC
9936	1661	13	when	when	WRB
9936	1661	14	this	this	DT
9936	1661	15	grease	grease	NN
9936	1661	16	is	be	VBZ
9936	1661	17	hot	hot	JJ
9936	1661	18	add	add	VB
9936	1661	19	the	the	DT
9936	1661	20	slice	slice	NN
9936	1661	21	of	of	IN
9936	1661	22	onion	onion	NN
9936	1661	23	and	and	CC
9936	1661	24	fry	fry	VB
9936	1661	25	it	-PRON-	PRP
9936	1661	26	until	until	IN
9936	1661	27	it	-PRON-	PRP
9936	1661	28	is	be	VBZ
9936	1661	29	brown	brown	JJ
9936	1661	30	.	.	.
9936	1662	1	Remove	remove	VB
9936	1662	2	the	the	DT
9936	1662	3	onion	onion	NN
9936	1662	4	from	from	IN
9936	1662	5	the	the	DT
9936	1662	6	fat	fat	NN
9936	1662	7	,	,	,
9936	1662	8	and	and	CC
9936	1662	9	add	add	VB
9936	1662	10	the	the	DT
9936	1662	11	stewed	stew	VBN
9936	1662	12	tomatoes	tomato	NNS
9936	1662	13	,	,	,
9936	1662	14	salt	salt	NN
9936	1662	15	,	,	,
9936	1662	16	and	and	CC
9936	1662	17	pepper	pepper	NN
9936	1662	18	.	.	.
9936	1663	1	Then	then	RB
9936	1663	2	beat	beat	VB
9936	1663	3	the	the	DT
9936	1663	4	eggs	egg	NNS
9936	1663	5	slightly	slightly	RB
9936	1663	6	and	and	CC
9936	1663	7	add	add	VB
9936	1663	8	them	-PRON-	PRP
9936	1663	9	to	to	IN
9936	1663	10	the	the	DT
9936	1663	11	hot	hot	JJ
9936	1663	12	tomato	tomato	NN
9936	1663	13	.	.	.
9936	1664	1	Stir	stir	VB
9936	1664	2	the	the	DT
9936	1664	3	mixture	mixture	NN
9936	1664	4	slowly	slowly	RB
9936	1664	5	from	from	IN
9936	1664	6	the	the	DT
9936	1664	7	bottom	bottom	NN
9936	1664	8	of	of	IN
9936	1664	9	the	the	DT
9936	1664	10	pan	pan	NN
9936	1664	11	until	until	IN
9936	1664	12	it	-PRON-	PRP
9936	1664	13	is	be	VBZ
9936	1664	14	slightly	slightly	RB
9936	1664	15	thickened	thicken	VBN
9936	1664	16	.	.	.
9936	1665	1	Remove	remove	VB
9936	1665	2	from	from	IN
9936	1665	3	the	the	DT
9936	1665	4	pan	pan	NN
9936	1665	5	and	and	CC
9936	1665	6	serve	serve	VB
9936	1665	7	hot	hot	JJ
9936	1665	8	.	.	.
9936	1666	1	56	56	CD
9936	1666	2	.	.	.
9936	1667	1	SCRAMBLED	SCRAMBLED	NNP
9936	1667	2	EGGS	EGGS	NNP
9936	1667	3	ON	on	IN
9936	1667	4	TOAST.--The	toast.--the	JJ
9936	1667	5	addition	addition	NN
9936	1667	6	of	of	IN
9936	1667	7	cheese	cheese	NN
9936	1667	8	to	to	IN
9936	1667	9	eggs	egg	NNS
9936	1667	10	,	,	,
9936	1667	11	as	as	IN
9936	1667	12	in	in	IN
9936	1667	13	the	the	DT
9936	1667	14	accompanying	accompanying	JJ
9936	1667	15	recipe	recipe	NN
9936	1667	16	,	,	,
9936	1667	17	makes	make	VBZ
9936	1667	18	a	a	DT
9936	1667	19	dish	dish	NN
9936	1667	20	that	that	WDT
9936	1667	21	is	be	VBZ
9936	1667	22	very	very	RB
9936	1667	23	high	high	JJ
9936	1667	24	in	in	IN
9936	1667	25	protein	protein	NN
9936	1667	26	and	and	CC
9936	1667	27	usually	usually	RB
9936	1667	28	pleasing	pleasing	JJ
9936	1667	29	in	in	IN
9936	1667	30	flavor	flavor	NN
9936	1667	31	.	.	.
9936	1668	1	So	so	RB
9936	1668	2	as	as	IN
9936	1668	3	not	not	RB
9936	1668	4	to	to	TO
9936	1668	5	overcook	overcook	VB
9936	1668	6	the	the	DT
9936	1668	7	eggs	egg	NNS
9936	1668	8	in	in	IN
9936	1668	9	this	this	DT
9936	1668	10	dish	dish	NN
9936	1668	11	,	,	,
9936	1668	12	they	-PRON-	PRP
9936	1668	13	should	should	MD
9936	1668	14	be	be	VB
9936	1668	15	cooked	cook	VBN
9936	1668	16	only	only	RB
9936	1668	17	slightly	slightly	RB
9936	1668	18	in	in	IN
9936	1668	19	the	the	DT
9936	1668	20	pan	pan	NN
9936	1668	21	,	,	,
9936	1668	22	because	because	IN
9936	1668	23	they	-PRON-	PRP
9936	1668	24	receive	receive	VBP
9936	1668	25	additional	additional	JJ
9936	1668	26	cooking	cooking	NN
9936	1668	27	when	when	WRB
9936	1668	28	the	the	DT
9936	1668	29	dish	dish	NN
9936	1668	30	is	be	VBZ
9936	1668	31	placed	place	VBN
9936	1668	32	in	in	IN
9936	1668	33	the	the	DT
9936	1668	34	oven	oven	NN
9936	1668	35	to	to	TO
9936	1668	36	melt	melt	VB
9936	1668	37	the	the	DT
9936	1668	38	cheese	cheese	NN
9936	1668	39	.	.	.
9936	1669	1	Browning	brown	VBG
9936	1669	2	the	the	DT
9936	1669	3	cheese	cheese	NN
9936	1669	4	slightly	slightly	RB
9936	1669	5	on	on	IN
9936	1669	6	top	top	NN
9936	1669	7	makes	make	VBZ
9936	1669	8	a	a	DT
9936	1669	9	very	very	RB
9936	1669	10	attractive	attractive	JJ
9936	1669	11	dish	dish	NN
9936	1669	12	,	,	,
9936	1669	13	especially	especially	RB
9936	1669	14	when	when	WRB
9936	1669	15	garnished	garnish	VBN
9936	1669	16	with	with	IN
9936	1669	17	parsley	parsley	NNP
9936	1669	18	.	.	.
9936	1670	1	SCRAMBLED	SCRAMBLED	NNP
9936	1670	2	EGGS	EGGS	NNP
9936	1670	3	ON	on	IN
9936	1670	4	TOAST	toast	NN
9936	1670	5	(	(	-LRB-
9936	1670	6	Sufficient	sufficient	JJ
9936	1670	7	to	to	TO
9936	1670	8	Serve	serve	VB
9936	1670	9	Six	six	CD
9936	1670	10	)	)	-RRB-
9936	1670	11	6	6	CD
9936	1670	12	eggs	egg	NNS
9936	1670	13	3/4	3/4	CD
9936	1670	14	c.	c.	NN
9936	1670	15	milk	milk	NN
9936	1670	16	1/2	1/2	CD
9936	1670	17	tsp	tsp	NN
9936	1670	18	.	.	.
9936	1671	1	salt	salt	NN
9936	1671	2	1/8	1/8	CD
9936	1671	3	tsp	tsp	NN
9936	1671	4	.	.	.
9936	1672	1	pepper	pepper	NN
9936	1672	2	2	2	CD
9936	1672	3	Tb	Tb	NNP
9936	1672	4	.	.	.
9936	1673	1	fat	fat	NNP
9936	1673	2	1/2	1/2	CD
9936	1673	3	c.	c.	NN
9936	1673	4	grated	grate	VBD
9936	1673	5	cheese	cheese	NN
9936	1673	6	6	6	CD
9936	1673	7	slices	slice	NNS
9936	1673	8	of	of	IN
9936	1673	9	toast	toast	NN
9936	1673	10	Beat	beat	VB
9936	1673	11	the	the	DT
9936	1673	12	eggs	egg	NNS
9936	1673	13	slightly	slightly	RB
9936	1673	14	,	,	,
9936	1673	15	and	and	CC
9936	1673	16	to	to	IN
9936	1673	17	them	-PRON-	PRP
9936	1673	18	add	add	VB
9936	1673	19	the	the	DT
9936	1673	20	milk	milk	NN
9936	1673	21	,	,	,
9936	1673	22	salt	salt	NN
9936	1673	23	,	,	,
9936	1673	24	and	and	CC
9936	1673	25	pepper	pepper	NN
9936	1673	26	.	.	.
9936	1674	1	Melt	melt	VB
9936	1674	2	the	the	DT
9936	1674	3	fat	fat	NN
9936	1674	4	in	in	IN
9936	1674	5	a	a	DT
9936	1674	6	frying	fry	VBG
9936	1674	7	pan	pan	NN
9936	1674	8	,	,	,
9936	1674	9	and	and	CC
9936	1674	10	when	when	WRB
9936	1674	11	it	-PRON-	PRP
9936	1674	12	is	be	VBZ
9936	1674	13	hot	hot	JJ
9936	1674	14	add	add	NN
9936	1674	15	the	the	DT
9936	1674	16	egg	egg	NN
9936	1674	17	mixture	mixture	NN
9936	1674	18	.	.	.
9936	1675	1	Stir	stir	VB
9936	1675	2	the	the	DT
9936	1675	3	mixture	mixture	NN
9936	1675	4	as	as	IN
9936	1675	5	it	-PRON-	PRP
9936	1675	6	cooks	cook	VBZ
9936	1675	7	until	until	IN
9936	1675	8	it	-PRON-	PRP
9936	1675	9	has	have	VBZ
9936	1675	10	thickened	thicken	VBN
9936	1675	11	slightly	slightly	RB
9936	1675	12	;	;	:
9936	1675	13	then	then	RB
9936	1675	14	pour	pour	VB
9936	1675	15	it	-PRON-	PRP
9936	1675	16	over	over	IN
9936	1675	17	the	the	DT
9936	1675	18	slices	slice	NNS
9936	1675	19	of	of	IN
9936	1675	20	toast	toast	NN
9936	1675	21	placed	place	VBN
9936	1675	22	in	in	IN
9936	1675	23	a	a	DT
9936	1675	24	shallow	shallow	JJ
9936	1675	25	pan	pan	NN
9936	1675	26	.	.	.
9936	1676	1	Sprinkle	sprinkle	VB
9936	1676	2	the	the	DT
9936	1676	3	grated	grate	VBN
9936	1676	4	cheese	cheese	NN
9936	1676	5	over	over	IN
9936	1676	6	the	the	DT
9936	1676	7	top	top	NN
9936	1676	8	,	,	,
9936	1676	9	and	and	CC
9936	1676	10	place	place	NN
9936	1676	11	under	under	IN
9936	1676	12	a	a	DT
9936	1676	13	lighted	lighted	JJ
9936	1676	14	broiler	broiler	NN
9936	1676	15	or	or	CC
9936	1676	16	in	in	IN
9936	1676	17	a	a	DT
9936	1676	18	very	very	RB
9936	1676	19	hot	hot	JJ
9936	1676	20	oven	oven	NN
9936	1676	21	until	until	IN
9936	1676	22	the	the	DT
9936	1676	23	cheese	cheese	NN
9936	1676	24	melts	melt	NNS
9936	1676	25	.	.	.
9936	1677	1	Remove	remove	VB
9936	1677	2	to	to	IN
9936	1677	3	a	a	DT
9936	1677	4	platter	platter	NN
9936	1677	5	garnish	garnish	NN
9936	1677	6	with	with	IN
9936	1677	7	parsley	parsley	NN
9936	1677	8	,	,	,
9936	1677	9	and	and	CC
9936	1677	10	serve	serve	VB
9936	1677	11	.	.	.
9936	1678	1	57	57	CD
9936	1678	2	.	.	.
9936	1679	1	SCRAMBLED	SCRAMBLED	NNP
9936	1679	2	EGGS	EGGS	NNP
9936	1679	3	WITH	with	IN
9936	1679	4	HAM.--The	ham.--the	PRP
9936	1679	5	accompanying	accompany	VBG
9936	1679	6	recipe	recipe	NN
9936	1679	7	affords	afford	VBZ
9936	1679	8	an	an	DT
9936	1679	9	excellent	excellent	JJ
9936	1679	10	way	way	NN
9936	1679	11	in	in	IN
9936	1679	12	which	which	WDT
9936	1679	13	to	to	TO
9936	1679	14	use	use	VB
9936	1679	15	up	up	RP
9936	1679	16	the	the	DT
9936	1679	17	little	little	JJ
9936	1679	18	scraps	scrap	NNS
9936	1679	19	of	of	IN
9936	1679	20	ham	ham	NN
9936	1679	21	that	that	WDT
9936	1679	22	may	may	MD
9936	1679	23	be	be	VB
9936	1679	24	cut	cut	VBN
9936	1679	25	from	from	IN
9936	1679	26	the	the	DT
9936	1679	27	bone	bone	NN
9936	1679	28	when	when	WRB
9936	1679	29	it	-PRON-	PRP
9936	1679	30	is	be	VBZ
9936	1679	31	impossible	impossible	JJ
9936	1679	32	to	to	TO
9936	1679	33	cut	cut	VB
9936	1679	34	enough	enough	JJ
9936	1679	35	nice	nice	JJ
9936	1679	36	looking	look	VBG
9936	1679	37	pieces	piece	NNS
9936	1679	38	to	to	TO
9936	1679	39	serve	serve	VB
9936	1679	40	as	as	IN
9936	1679	41	a	a	DT
9936	1679	42	cold	cold	JJ
9936	1679	43	dish	dish	NN
9936	1679	44	.	.	.
9936	1680	1	Eggs	egg	NNS
9936	1680	2	prepared	prepared	JJ
9936	1680	3	in	in	IN
9936	1680	4	this	this	DT
9936	1680	5	way	way	NN
9936	1680	6	will	will	MD
9936	1680	7	be	be	VB
9936	1680	8	found	find	VBN
9936	1680	9	very	very	RB
9936	1680	10	tasty	tasty	JJ
9936	1680	11	and	and	CC
9936	1680	12	will	will	MD
9936	1680	13	take	take	VB
9936	1680	14	the	the	DT
9936	1680	15	place	place	NN
9936	1680	16	of	of	IN
9936	1680	17	a	a	DT
9936	1680	18	meat	meat	NN
9936	1680	19	dish	dish	NN
9936	1680	20	for	for	IN
9936	1680	21	luncheon	luncheon	NN
9936	1680	22	or	or	CC
9936	1680	23	supper	supper	NN
9936	1680	24	.	.	.
9936	1681	1	SCRAMBLED	SCRAMBLED	NNP
9936	1681	2	EGGS	EGGS	NNP
9936	1681	3	WITH	with	IN
9936	1681	4	HAM	ham	NN
9936	1681	5	(	(	-LRB-
9936	1681	6	Sufficient	sufficient	JJ
9936	1681	7	to	to	TO
9936	1681	8	Serve	serve	VB
9936	1681	9	Six	six	CD
9936	1681	10	)	)	-RRB-
9936	1681	11	6	6	CD
9936	1681	12	eggs	egg	NNS
9936	1681	13	1	1	CD
9936	1681	14	c.	c.	NN
9936	1681	15	milk	milk	NN
9936	1681	16	1/2	1/2	CD
9936	1681	17	tsp	tsp	NN
9936	1681	18	.	.	.
9936	1682	1	salt	salt	NN
9936	1682	2	1/8	1/8	CD
9936	1682	3	tsp	tsp	NN
9936	1682	4	.	.	.
9936	1683	1	pepper	pepper	NN
9936	1683	2	1	1	CD
9936	1683	3	c.	c.	NN
9936	1683	4	chopped	chop	VBN
9936	1683	5	cooked	cooked	JJ
9936	1683	6	ham	ham	NNP
9936	1683	7	2	2	CD
9936	1683	8	Tb	Tb	NNP
9936	1683	9	.	.	.
9936	1684	1	fat	fat	NNP
9936	1684	2	Beat	Beat	NNP
9936	1684	3	the	the	DT
9936	1684	4	eggs	egg	NNS
9936	1684	5	slightly	slightly	RB
9936	1684	6	,	,	,
9936	1684	7	and	and	CC
9936	1684	8	to	to	IN
9936	1684	9	them	-PRON-	PRP
9936	1684	10	add	add	VB
9936	1684	11	the	the	DT
9936	1684	12	milk	milk	NN
9936	1684	13	,	,	,
9936	1684	14	salt	salt	NN
9936	1684	15	,	,	,
9936	1684	16	pepper	pepper	NN
9936	1684	17	,	,	,
9936	1684	18	and	and	CC
9936	1684	19	ham	ham	NN
9936	1684	20	.	.	.
9936	1685	1	Melt	melt	VB
9936	1685	2	the	the	DT
9936	1685	3	fat	fat	NN
9936	1685	4	in	in	IN
9936	1685	5	a	a	DT
9936	1685	6	frying	fry	VBG
9936	1685	7	pan	pan	NN
9936	1685	8	and	and	CC
9936	1685	9	scramble	scramble	VB
9936	1685	10	the	the	DT
9936	1685	11	mixture	mixture	NN
9936	1685	12	as	as	IN
9936	1685	13	directed	direct	VBN
9936	1685	14	in	in	IN
9936	1685	15	Art	art	NN
9936	1685	16	.	.	.
9936	1686	1	54	54	CD
9936	1686	2	until	until	IN
9936	1686	3	it	-PRON-	PRP
9936	1686	4	is	be	VBZ
9936	1686	5	slightly	slightly	RB
9936	1686	6	thickened	thicken	VBN
9936	1686	7	.	.	.
9936	1687	1	Remove	remove	VB
9936	1687	2	from	from	IN
9936	1687	3	the	the	DT
9936	1687	4	stove	stove	NN
9936	1687	5	and	and	CC
9936	1687	6	serve	serve	VB
9936	1687	7	at	at	IN
9936	1687	8	once	once	RB
9936	1687	9	.	.	.
9936	1688	1	If	if	IN
9936	1688	2	desired	desire	VBN
9936	1688	3	,	,	,
9936	1688	4	this	this	DT
9936	1688	5	dish	dish	NN
9936	1688	6	may	may	MD
9936	1688	7	be	be	VB
9936	1688	8	served	serve	VBN
9936	1688	9	on	on	IN
9936	1688	10	toast	toast	NN
9936	1688	11	.	.	.
9936	1689	1	Other	other	JJ
9936	1689	2	left	left	JJ
9936	1689	3	-	-	HYPH
9936	1689	4	over	over	RP
9936	1689	5	meat	meat	NN
9936	1689	6	,	,	,
9936	1689	7	such	such	JJ
9936	1689	8	as	as	IN
9936	1689	9	roast	roast	NN
9936	1689	10	beef	beef	NN
9936	1689	11	or	or	CC
9936	1689	12	pork	pork	NN
9936	1689	13	,	,	,
9936	1689	14	may	may	MD
9936	1689	15	be	be	VB
9936	1689	16	used	use	VBN
9936	1689	17	in	in	IN
9936	1689	18	place	place	NN
9936	1689	19	of	of	IN
9936	1689	20	ham	ham	NN
9936	1689	21	,	,	,
9936	1689	22	but	but	CC
9936	1689	23	such	such	JJ
9936	1689	24	meats	meat	NNS
9936	1689	25	do	do	VBP
9936	1689	26	not	not	RB
9936	1689	27	make	make	VB
9936	1689	28	so	so	RB
9936	1689	29	tasty	tasty	JJ
9936	1689	30	a	a	DT
9936	1689	31	dish	dish	NN
9936	1689	32	,	,	,
9936	1689	33	the	the	DT
9936	1689	34	flavor	flavor	NN
9936	1689	35	of	of	IN
9936	1689	36	ham	ham	NN
9936	1689	37	in	in	IN
9936	1689	38	such	such	PDT
9936	1689	39	a	a	DT
9936	1689	40	combination	combination	NN
9936	1689	41	being	be	VBG
9936	1689	42	more	more	RBR
9936	1689	43	desirable	desirable	JJ
9936	1689	44	.	.	.
9936	1690	1	58	58	CD
9936	1690	2	.	.	.
9936	1691	1	PLAIN	plain	RB
9936	1691	2	OMELET.--The	omelet.--the	CD
9936	1691	3	simplest	simple	JJS
9936	1691	4	type	type	NN
9936	1691	5	of	of	IN
9936	1691	6	omelet	omelet	NN
9936	1691	7	,	,	,
9936	1691	8	which	which	WDT
9936	1691	9	is	be	VBZ
9936	1691	10	known	know	VBN
9936	1691	11	as	as	IN
9936	1691	12	plain	plain	JJ
9936	1691	13	omelet	omelet	NN
9936	1691	14	,	,	,
9936	1691	15	does	do	VBZ
9936	1691	16	not	not	RB
9936	1691	17	differ	differ	VB
9936	1691	18	materially	materially	RB
9936	1691	19	from	from	IN
9936	1691	20	scrambled	scrambled	JJ
9936	1691	21	eggs	egg	NNS
9936	1691	22	,	,	,
9936	1691	23	except	except	IN
9936	1691	24	that	that	IN
9936	1691	25	the	the	DT
9936	1691	26	whole	whole	NN
9936	1691	27	is	be	VBZ
9936	1691	28	collected	collect	VBN
9936	1691	29	in	in	IN
9936	1691	30	a	a	DT
9936	1691	31	mass	mass	NN
9936	1691	32	in	in	IN
9936	1691	33	an	an	DT
9936	1691	34	omelet	omelet	NN
9936	1691	35	shape	shape	NN
9936	1691	36	.	.	.
9936	1692	1	No	no	DT
9936	1692	2	difficulty	difficulty	NN
9936	1692	3	will	will	MD
9936	1692	4	be	be	VB
9936	1692	5	experienced	experience	VBN
9936	1692	6	in	in	IN
9936	1692	7	making	make	VBG
9936	1692	8	such	such	PDT
9936	1692	9	an	an	DT
9936	1692	10	omelet	omelet	NN
9936	1692	11	if	if	IN
9936	1692	12	the	the	DT
9936	1692	13	directions	direction	NNS
9936	1692	14	in	in	IN
9936	1692	15	the	the	DT
9936	1692	16	recipe	recipe	NN
9936	1692	17	here	here	RB
9936	1692	18	given	give	VBN
9936	1692	19	are	be	VBP
9936	1692	20	followed	follow	VBN
9936	1692	21	explicitly	explicitly	RB
9936	1692	22	.	.	.
9936	1693	1	To	to	TO
9936	1693	2	make	make	VB
9936	1693	3	this	this	DT
9936	1693	4	dish	dish	NN
9936	1693	5	more	more	RBR
9936	1693	6	attractive	attractive	JJ
9936	1693	7	,	,	,
9936	1693	8	some	some	DT
9936	1693	9	food	food	NN
9936	1693	10	of	of	IN
9936	1693	11	a	a	DT
9936	1693	12	contrasting	contrast	VBG
9936	1693	13	color	color	NN
9936	1693	14	,	,	,
9936	1693	15	such	such	JJ
9936	1693	16	as	as	IN
9936	1693	17	jelly	jelly	NNP
9936	1693	18	or	or	CC
9936	1693	19	tomatoes	tomato	NNS
9936	1693	20	,	,	,
9936	1693	21	may	may	MD
9936	1693	22	be	be	VB
9936	1693	23	used	use	VBN
9936	1693	24	for	for	IN
9936	1693	25	garnishing	garnish	VBG
9936	1693	26	.	.	.
9936	1694	1	PLAIN	plain	RB
9936	1694	2	OMELET	omelet	RB
9936	1694	3	(	(	-LRB-
9936	1694	4	Sufficient	sufficient	JJ
9936	1694	5	to	to	TO
9936	1694	6	Serve	serve	VB
9936	1694	7	Six	six	CD
9936	1694	8	)	)	-RRB-
9936	1694	9	6	6	CD
9936	1694	10	eggs	egg	NNS
9936	1694	11	6	6	CD
9936	1694	12	Tb	Tb	NNS
9936	1694	13	.	.	.
9936	1695	1	water	water	NN
9936	1695	2	1/2	1/2	CD
9936	1695	3	tsp	tsp	NN
9936	1695	4	.	.	.
9936	1696	1	salt	salt	NN
9936	1696	2	1/8	1/8	CD
9936	1696	3	tsp	tsp	NN
9936	1696	4	.	.	.
9936	1697	1	pepper	pepper	NN
9936	1697	2	3	3	CD
9936	1697	3	Tb	Tb	NNP
9936	1697	4	.	.	.
9936	1698	1	fat	fat	NNP
9936	1698	2	Beat	Beat	NNP
9936	1698	3	the	the	DT
9936	1698	4	eggs	egg	NNS
9936	1698	5	,	,	,
9936	1698	6	and	and	CC
9936	1698	7	to	to	IN
9936	1698	8	them	-PRON-	PRP
9936	1698	9	add	add	VB
9936	1698	10	the	the	DT
9936	1698	11	water	water	NN
9936	1698	12	,	,	,
9936	1698	13	salt	salt	NN
9936	1698	14	,	,	,
9936	1698	15	and	and	CC
9936	1698	16	pepper	pepper	NN
9936	1698	17	.	.	.
9936	1699	1	Heat	heat	VB
9936	1699	2	the	the	DT
9936	1699	3	fat	fat	NN
9936	1699	4	in	in	IN
9936	1699	5	an	an	DT
9936	1699	6	omelet	omelet	NN
9936	1699	7	pan	pan	NN
9936	1699	8	or	or	CC
9936	1699	9	a	a	DT
9936	1699	10	small	small	JJ
9936	1699	11	frying	frying	NN
9936	1699	12	pan	pan	NN
9936	1699	13	,	,	,
9936	1699	14	and	and	CC
9936	1699	15	when	when	WRB
9936	1699	16	it	-PRON-	PRP
9936	1699	17	is	be	VBZ
9936	1699	18	hot	hot	JJ
9936	1699	19	add	add	NN
9936	1699	20	the	the	DT
9936	1699	21	egg	egg	NN
9936	1699	22	mixture	mixture	NN
9936	1699	23	.	.	.
9936	1700	1	When	when	WRB
9936	1700	2	the	the	DT
9936	1700	3	egg	egg	NN
9936	1700	4	on	on	IN
9936	1700	5	the	the	DT
9936	1700	6	bottom	bottom	NN
9936	1700	7	of	of	IN
9936	1700	8	the	the	DT
9936	1700	9	pan	pan	NN
9936	1700	10	has	have	VBZ
9936	1700	11	thickened	thicken	VBN
9936	1700	12	,	,	,
9936	1700	13	tip	tip	VB
9936	1700	14	the	the	DT
9936	1700	15	pan	pan	NN
9936	1700	16	and	and	CC
9936	1700	17	draw	draw	VB
9936	1700	18	the	the	DT
9936	1700	19	thickened	thicken	VBN
9936	1700	20	portion	portion	NN
9936	1700	21	toward	toward	IN
9936	1700	22	the	the	DT
9936	1700	23	handle	handle	NN
9936	1700	24	with	with	IN
9936	1700	25	the	the	DT
9936	1700	26	end	end	NN
9936	1700	27	of	of	IN
9936	1700	28	a	a	DT
9936	1700	29	knife	knife	NN
9936	1700	30	,	,	,
9936	1700	31	allowing	allow	VBG
9936	1700	32	the	the	DT
9936	1700	33	uncooked	uncooked	JJ
9936	1700	34	egg	egg	NN
9936	1700	35	to	to	TO
9936	1700	36	run	run	VB
9936	1700	37	over	over	IN
9936	1700	38	the	the	DT
9936	1700	39	pan	pan	NN
9936	1700	40	,	,	,
9936	1700	41	and	and	CC
9936	1700	42	when	when	WRB
9936	1700	43	that	that	DT
9936	1700	44	has	have	VBZ
9936	1700	45	thickened	thicken	VBN
9936	1700	46	on	on	IN
9936	1700	47	the	the	DT
9936	1700	48	bottom	bottom	NN
9936	1700	49	,	,	,
9936	1700	50	draw	draw	VB
9936	1700	51	it	-PRON-	PRP
9936	1700	52	up	up	RP
9936	1700	53	as	as	IN
9936	1700	54	before	before	RB
9936	1700	55	.	.	.
9936	1701	1	Repeat	repeat	NN
9936	1701	2	until	until	IN
9936	1701	3	all	all	DT
9936	1701	4	of	of	IN
9936	1701	5	the	the	DT
9936	1701	6	egg	egg	NN
9936	1701	7	has	have	VBZ
9936	1701	8	been	be	VBN
9936	1701	9	cooked	cook	VBN
9936	1701	10	and	and	CC
9936	1701	11	an	an	DT
9936	1701	12	oblong	oblong	RB
9936	1701	13	-	-	HYPH
9936	1701	14	shaped	shaped	JJ
9936	1701	15	omelet	omelet	NN
9936	1701	16	is	be	VBZ
9936	1701	17	formed	form	VBN
9936	1701	18	.	.	.
9936	1702	1	Place	place	NN
9936	1702	2	on	on	IN
9936	1702	3	a	a	DT
9936	1702	4	hot	hot	JJ
9936	1702	5	platter	platter	NN
9936	1702	6	or	or	CC
9936	1702	7	plate	plate	NN
9936	1702	8	,	,	,
9936	1702	9	garnish	garnish	VBP
9936	1702	10	with	with	IN
9936	1702	11	parsley	parsley	NNP
9936	1702	12	or	or	CC
9936	1702	13	jelly	jelly	NNP
9936	1702	14	,	,	,
9936	1702	15	and	and	CC
9936	1702	16	serve	serve	VB
9936	1702	17	.	.	.
9936	1703	1	[	[	-LRB-
9936	1703	2	Illustration	illustration	NN
9936	1703	3	:	:	:
9936	1703	4	FIG	FIG	NNP
9936	1703	5	.	.	.
9936	1704	1	13	13	CD
9936	1704	2	]	]	-RRB-
9936	1704	3	59	59	CD
9936	1704	4	.	.	.
9936	1705	1	PUFF	PUFF	NNP
9936	1705	2	OMELET.--Many	omelet.--many	JJ
9936	1705	3	housewives	housewife	NNS
9936	1705	4	consider	consider	VBP
9936	1705	5	it	-PRON-	PRP
9936	1705	6	to	to	TO
9936	1705	7	be	be	VB
9936	1705	8	a	a	DT
9936	1705	9	very	very	RB
9936	1705	10	difficult	difficult	JJ
9936	1705	11	thing	thing	NN
9936	1705	12	to	to	TO
9936	1705	13	make	make	VB
9936	1705	14	a	a	DT
9936	1705	15	puff	puff	NN
9936	1705	16	omelet	omelet	NN
9936	1705	17	successfully	successfully	RB
9936	1705	18	;	;	:
9936	1705	19	but	but	CC
9936	1705	20	such	such	JJ
9936	1705	21	need	need	NN
9936	1705	22	not	not	RB
9936	1705	23	be	be	VB
9936	1705	24	the	the	DT
9936	1705	25	case	case	NN
9936	1705	26	if	if	IN
9936	1705	27	fresh	fresh	JJ
9936	1705	28	eggs	egg	NNS
9936	1705	29	are	be	VBP
9936	1705	30	used	use	VBN
9936	1705	31	and	and	CC
9936	1705	32	the	the	DT
9936	1705	33	usual	usual	JJ
9936	1705	34	amount	amount	NN
9936	1705	35	of	of	IN
9936	1705	36	care	care	NN
9936	1705	37	is	be	VBZ
9936	1705	38	taken	take	VBN
9936	1705	39	in	in	IN
9936	1705	40	its	-PRON-	PRP$
9936	1705	41	preparation	preparation	NN
9936	1705	42	.	.	.
9936	1706	1	The	the	DT
9936	1706	2	whites	white	NNS
9936	1706	3	of	of	IN
9936	1706	4	the	the	DT
9936	1706	5	eggs	egg	NNS
9936	1706	6	must	must	MD
9936	1706	7	not	not	RB
9936	1706	8	be	be	VB
9936	1706	9	over	over	RB
9936	1706	10	-	-	HYPH
9936	1706	11	beaten	beat	VBN
9936	1706	12	,	,	,
9936	1706	13	as	as	IN
9936	1706	14	too	too	RB
9936	1706	15	much	much	JJ
9936	1706	16	beating	beating	NN
9936	1706	17	will	will	MD
9936	1706	18	cause	cause	VB
9936	1706	19	the	the	DT
9936	1706	20	loss	loss	NN
9936	1706	21	of	of	IN
9936	1706	22	air	air	NN
9936	1706	23	and	and	CC
9936	1706	24	will	will	MD
9936	1706	25	not	not	RB
9936	1706	26	permit	permit	VB
9936	1706	27	the	the	DT
9936	1706	28	omelet	omelet	NN
9936	1706	29	to	to	TO
9936	1706	30	become	become	VB
9936	1706	31	sufficiently	sufficiently	RB
9936	1706	32	light	light	JJ
9936	1706	33	.	.	.
9936	1707	1	Another	another	DT
9936	1707	2	precaution	precaution	NN
9936	1707	3	is	be	VBZ
9936	1707	4	that	that	IN
9936	1707	5	the	the	DT
9936	1707	6	mixture	mixture	NN
9936	1707	7	should	should	MD
9936	1707	8	not	not	RB
9936	1707	9	be	be	VB
9936	1707	10	overcooked	overcooked	JJ
9936	1707	11	,	,	,
9936	1707	12	for	for	IN
9936	1707	13	the	the	DT
9936	1707	14	application	application	NN
9936	1707	15	of	of	IN
9936	1707	16	heat	heat	NN
9936	1707	17	after	after	IN
9936	1707	18	it	-PRON-	PRP
9936	1707	19	has	have	VBZ
9936	1707	20	been	be	VBN
9936	1707	21	sufficiently	sufficiently	RB
9936	1707	22	cooked	cook	VBN
9936	1707	23	will	will	MD
9936	1707	24	cause	cause	VB
9936	1707	25	it	-PRON-	PRP
9936	1707	26	to	to	TO
9936	1707	27	shrink	shrink	VB
9936	1707	28	.	.	.
9936	1708	1	How	how	WRB
9936	1708	2	a	a	DT
9936	1708	3	puff	puff	NN
9936	1708	4	omelet	omelet	NN
9936	1708	5	made	make	VBN
9936	1708	6	according	accord	VBG
9936	1708	7	to	to	IN
9936	1708	8	the	the	DT
9936	1708	9	recipe	recipe	NN
9936	1708	10	here	here	RB
9936	1708	11	given	give	VBN
9936	1708	12	should	should	MD
9936	1708	13	look	look	VB
9936	1708	14	,	,	,
9936	1708	15	is	be	VBZ
9936	1708	16	shown	show	VBN
9936	1708	17	in	in	IN
9936	1708	18	Fig	Fig	NNP
9936	1708	19	.	.	.
9936	1709	1	13	13	CD
9936	1709	2	.	.	.
9936	1710	1	This	this	DT
9936	1710	2	is	be	VBZ
9936	1710	3	a	a	DT
9936	1710	4	very	very	RB
9936	1710	5	pleasing	pleasing	JJ
9936	1710	6	dish	dish	NN
9936	1710	7	and	and	CC
9936	1710	8	never	never	RB
9936	1710	9	fails	fail	VBZ
9936	1710	10	to	to	TO
9936	1710	11	appeal	appeal	VB
9936	1710	12	to	to	IN
9936	1710	13	those	those	DT
9936	1710	14	persons	person	NNS
9936	1710	15	who	who	WP
9936	1710	16	are	be	VBP
9936	1710	17	fond	fond	JJ
9936	1710	18	of	of	IN
9936	1710	19	eggs	egg	NNS
9936	1710	20	.	.	.
9936	1711	1	PUFF	PUFF	VBN
9936	1711	2	OMELET	omelet	VBP
9936	1711	3	(	(	-LRB-
9936	1711	4	Sufficient	sufficient	JJ
9936	1711	5	to	to	TO
9936	1711	6	Serve	serve	VB
9936	1711	7	Six	six	CD
9936	1711	8	)	)	-RRB-
9936	1711	9	2	2	CD
9936	1711	10	Tb	Tb	NNP
9936	1711	11	.	.	.
9936	1712	1	bread	bread	NN
9936	1712	2	crumbs	crumb	VBZ
9936	1712	3	4	4	CD
9936	1712	4	Tb	Tb	NNP
9936	1712	5	.	.	.
9936	1713	1	milk	milk	NN
9936	1713	2	4	4	CD
9936	1713	3	eggs	egg	NNS
9936	1713	4	1/2	1/2	CD
9936	1713	5	tsp	tsp	NN
9936	1713	6	.	.	.
9936	1714	1	salt	salt	NN
9936	1714	2	1/8	1/8	CD
9936	1714	3	tsp	tsp	NN
9936	1714	4	.	.	.
9936	1715	1	pepper	pepper	NN
9936	1715	2	3	3	CD
9936	1715	3	Tb	Tb	NNP
9936	1715	4	.	.	.
9936	1716	1	fat	fat	NNP
9936	1716	2	Soak	Soak	NNP
9936	1716	3	the	the	DT
9936	1716	4	bread	bread	NN
9936	1716	5	crumbs	crumb	VBZ
9936	1716	6	in	in	IN
9936	1716	7	the	the	DT
9936	1716	8	milk	milk	NN
9936	1716	9	.	.	.
9936	1717	1	Separate	separate	VB
9936	1717	2	the	the	DT
9936	1717	3	yolks	yolk	NNS
9936	1717	4	and	and	CC
9936	1717	5	whites	white	NNS
9936	1717	6	of	of	IN
9936	1717	7	the	the	DT
9936	1717	8	eggs	egg	NNS
9936	1717	9	.	.	.
9936	1718	1	Beat	beat	VB
9936	1718	2	the	the	DT
9936	1718	3	egg	egg	NN
9936	1718	4	yolks	yolk	NNS
9936	1718	5	and	and	CC
9936	1718	6	add	add	VB
9936	1718	7	them	-PRON-	PRP
9936	1718	8	to	to	IN
9936	1718	9	the	the	DT
9936	1718	10	crumbs	crumb	NNS
9936	1718	11	and	and	CC
9936	1718	12	milk	milk	NN
9936	1718	13	.	.	.
9936	1719	1	Add	add	VB
9936	1719	2	the	the	DT
9936	1719	3	salt	salt	NN
9936	1719	4	and	and	CC
9936	1719	5	pepper	pepper	NN
9936	1719	6	.	.	.
9936	1720	1	Beat	beat	VB
9936	1720	2	the	the	DT
9936	1720	3	egg	egg	NN
9936	1720	4	whites	white	NNS
9936	1720	5	until	until	IN
9936	1720	6	stiff	stiff	JJ
9936	1720	7	and	and	CC
9936	1720	8	fold	fold	VB
9936	1720	9	them	-PRON-	PRP
9936	1720	10	carefully	carefully	RB
9936	1720	11	into	into	IN
9936	1720	12	the	the	DT
9936	1720	13	yolk	yolk	NN
9936	1720	14	mixture	mixture	NN
9936	1720	15	.	.	.
9936	1721	1	Heat	heat	VB
9936	1721	2	the	the	DT
9936	1721	3	fat	fat	NN
9936	1721	4	in	in	IN
9936	1721	5	an	an	DT
9936	1721	6	omelet	omelet	NN
9936	1721	7	pan	pan	NN
9936	1721	8	or	or	CC
9936	1721	9	a	a	DT
9936	1721	10	frying	fry	VBG
9936	1721	11	pan	pan	NN
9936	1721	12	,	,	,
9936	1721	13	and	and	CC
9936	1721	14	when	when	WRB
9936	1721	15	it	-PRON-	PRP
9936	1721	16	is	be	VBZ
9936	1721	17	hot	hot	JJ
9936	1721	18	pour	pour	NN
9936	1721	19	the	the	DT
9936	1721	20	mixture	mixture	NN
9936	1721	21	into	into	IN
9936	1721	22	it	-PRON-	PRP
9936	1721	23	.	.	.
9936	1722	1	Cook	cook	VB
9936	1722	2	over	over	IN
9936	1722	3	a	a	DT
9936	1722	4	very	very	RB
9936	1722	5	slow	slow	JJ
9936	1722	6	fire	fire	NN
9936	1722	7	,	,	,
9936	1722	8	being	be	VBG
9936	1722	9	careful	careful	JJ
9936	1722	10	not	not	RB
9936	1722	11	to	to	TO
9936	1722	12	burn	burn	VB
9936	1722	13	the	the	DT
9936	1722	14	mixture	mixture	NN
9936	1722	15	,	,	,
9936	1722	16	until	until	IN
9936	1722	17	a	a	DT
9936	1722	18	knife	knife	NN
9936	1722	19	can	can	MD
9936	1722	20	be	be	VB
9936	1722	21	slipped	slip	VBN
9936	1722	22	under	under	IN
9936	1722	23	and	and	CC
9936	1722	24	the	the	DT
9936	1722	25	whole	whole	JJ
9936	1722	26	mixture	mixture	NN
9936	1722	27	raised	raise	VBD
9936	1722	28	.	.	.
9936	1723	1	By	by	IN
9936	1723	2	this	this	DT
9936	1723	3	time	time	NN
9936	1723	4	the	the	DT
9936	1723	5	top	top	NN
9936	1723	6	should	should	MD
9936	1723	7	be	be	VB
9936	1723	8	quite	quite	RB
9936	1723	9	puffed	puff	VBN
9936	1723	10	up	up	RP
9936	1723	11	.	.	.
9936	1724	1	Place	place	VB
9936	1724	2	the	the	DT
9936	1724	3	pan	pan	NN
9936	1724	4	in	in	IN
9936	1724	5	a	a	DT
9936	1724	6	hot	hot	JJ
9936	1724	7	oven	oven	NN
9936	1724	8	,	,	,
9936	1724	9	where	where	WRB
9936	1724	10	the	the	DT
9936	1724	11	omelet	omelet	NN
9936	1724	12	should	should	MD
9936	1724	13	puff	puff	VB
9936	1724	14	still	still	RB
9936	1724	15	more	more	RBR
9936	1724	16	,	,	,
9936	1724	17	and	and	CC
9936	1724	18	cook	cook	VB
9936	1724	19	until	until	IN
9936	1724	20	it	-PRON-	PRP
9936	1724	21	is	be	VBZ
9936	1724	22	no	no	RB
9936	1724	23	longer	long	RBR
9936	1724	24	raw	raw	JJ
9936	1724	25	.	.	.
9936	1725	1	With	with	IN
9936	1725	2	a	a	DT
9936	1725	3	knife	knife	NN
9936	1725	4	,	,	,
9936	1725	5	score	score	VB
9936	1725	6	across	across	RB
9936	1725	7	through	through	IN
9936	1725	8	the	the	DT
9936	1725	9	center	center	NN
9936	1725	10	on	on	IN
9936	1725	11	a	a	DT
9936	1725	12	straight	straight	JJ
9936	1725	13	line	line	NN
9936	1725	14	with	with	IN
9936	1725	15	the	the	DT
9936	1725	16	handle	handle	NN
9936	1725	17	.	.	.
9936	1726	1	Then	then	RB
9936	1726	2	carefully	carefully	RB
9936	1726	3	fold	fold	VB
9936	1726	4	the	the	DT
9936	1726	5	omelet	omelet	NN
9936	1726	6	double	double	JJ
9936	1726	7	,	,	,
9936	1726	8	roll	roll	VB
9936	1726	9	it	-PRON-	PRP
9936	1726	10	out	out	RP
9936	1726	11	on	on	IN
9936	1726	12	a	a	DT
9936	1726	13	hot	hot	JJ
9936	1726	14	platter	platter	NN
9936	1726	15	or	or	CC
9936	1726	16	plate	plate	NN
9936	1726	17	,	,	,
9936	1726	18	as	as	IN
9936	1726	19	shown	show	VBN
9936	1726	20	in	in	IN
9936	1726	21	Fig	Fig	NNP
9936	1726	22	.	.	.
9936	1727	1	14	14	CD
9936	1727	2	,	,	,
9936	1727	3	garnish	garnish	VB
9936	1727	4	with	with	IN
9936	1727	5	parsley	parsley	NN
9936	1727	6	,	,	,
9936	1727	7	and	and	CC
9936	1727	8	serve	serve	VB
9936	1727	9	at	at	IN
9936	1727	10	once	once	RB
9936	1727	11	.	.	.
9936	1728	1	If	if	IN
9936	1728	2	an	an	DT
9936	1728	3	omelet	omelet	NN
9936	1728	4	of	of	IN
9936	1728	5	this	this	DT
9936	1728	6	kind	kind	NN
9936	1728	7	stands	stand	VBZ
9936	1728	8	for	for	IN
9936	1728	9	any	any	DT
9936	1728	10	length	length	NN
9936	1728	11	of	of	IN
9936	1728	12	time	time	NN
9936	1728	13	after	after	IN
9936	1728	14	it	-PRON-	PRP
9936	1728	15	is	be	VBZ
9936	1728	16	served	serve	VBN
9936	1728	17	,	,	,
9936	1728	18	it	-PRON-	PRP
9936	1728	19	will	will	MD
9936	1728	20	shrink	shrink	VB
9936	1728	21	and	and	CC
9936	1728	22	be	be	VB
9936	1728	23	much	much	RB
9936	1728	24	less	less	RBR
9936	1728	25	appetizing	appetizing	JJ
9936	1728	26	.	.	.
9936	1729	1	[	[	-LRB-
9936	1729	2	Illustration	illustration	NN
9936	1729	3	:	:	:
9936	1729	4	FIG	FIG	NNP
9936	1729	5	.	.	.
9936	1730	1	14	14	CD
9936	1730	2	]	]	-RRB-
9936	1730	3	60	60	CD
9936	1730	4	.	.	.
9936	1731	1	CHEESE	CHEESE	NNP
9936	1731	2	OMELET.--If	OMELET.--If	NNP
9936	1731	3	an	an	DT
9936	1731	4	additional	additional	JJ
9936	1731	5	amount	amount	NN
9936	1731	6	of	of	IN
9936	1731	7	protein	protein	NN
9936	1731	8	in	in	IN
9936	1731	9	the	the	DT
9936	1731	10	form	form	NN
9936	1731	11	of	of	IN
9936	1731	12	casein	casein	NNP
9936	1731	13	is	be	VBZ
9936	1731	14	desired	desire	VBN
9936	1731	15	in	in	IN
9936	1731	16	an	an	DT
9936	1731	17	omelet	omelet	NN
9936	1731	18	,	,	,
9936	1731	19	the	the	DT
9936	1731	20	accompanying	accompanying	JJ
9936	1731	21	recipe	recipe	NN
9936	1731	22	for	for	IN
9936	1731	23	cheese	cheese	NN
9936	1731	24	omelet	omelet	NN
9936	1731	25	should	should	MD
9936	1731	26	be	be	VB
9936	1731	27	tried	try	VBN
9936	1731	28	.	.	.
9936	1732	1	The	the	DT
9936	1732	2	addition	addition	NN
9936	1732	3	of	of	IN
9936	1732	4	cheese	cheese	NN
9936	1732	5	makes	make	VBZ
9936	1732	6	this	this	DT
9936	1732	7	dish	dish	NN
9936	1732	8	even	even	RB
9936	1732	9	a	a	DT
9936	1732	10	better	well	JJR
9936	1732	11	meat	meat	NN
9936	1732	12	substitute	substitute	NN
9936	1732	13	than	than	IN
9936	1732	14	either	either	CC
9936	1732	15	the	the	DT
9936	1732	16	plain	plain	NN
9936	1732	17	or	or	CC
9936	1732	18	the	the	DT
9936	1732	19	puff	puff	NN
9936	1732	20	omelet	omelet	NN
9936	1732	21	.	.	.
9936	1733	1	Likewise	likewise	RB
9936	1733	2	,	,	,
9936	1733	3	the	the	DT
9936	1733	4	cheese	cheese	NN
9936	1733	5	adds	add	VBZ
9936	1733	6	flavor	flavor	NN
9936	1733	7	,	,	,
9936	1733	8	which	which	WDT
9936	1733	9	may	may	MD
9936	1733	10	be	be	VB
9936	1733	11	increased	increase	VBN
9936	1733	12	if	if	IN
9936	1733	13	desired	desire	VBN
9936	1733	14	by	by	IN
9936	1733	15	the	the	DT
9936	1733	16	addition	addition	NN
9936	1733	17	of	of	IN
9936	1733	18	more	more	JJR
9936	1733	19	cheese	cheese	NN
9936	1733	20	than	than	IN
9936	1733	21	the	the	DT
9936	1733	22	recipe	recipe	NN
9936	1733	23	calls	call	VBZ
9936	1733	24	for	for	IN
9936	1733	25	.	.	.
9936	1734	1	Although	although	IN
9936	1734	2	this	this	DT
9936	1734	3	recipe	recipe	NN
9936	1734	4	mentions	mention	NNS
9936	1734	5	butter	butter	NN
9936	1734	6	,	,	,
9936	1734	7	fat	fat	NN
9936	1734	8	other	other	JJ
9936	1734	9	than	than	IN
9936	1734	10	butter	butter	NN
9936	1734	11	may	may	MD
9936	1734	12	be	be	VB
9936	1734	13	used	use	VBN
9936	1734	14	.	.	.
9936	1735	1	CHEESE	cheese	NN
9936	1735	2	OMELET	omelet	VBP
9936	1735	3	(	(	-LRB-
9936	1735	4	Sufficient	sufficient	JJ
9936	1735	5	to	to	TO
9936	1735	6	Serve	serve	VB
9936	1735	7	Six	six	CD
9936	1735	8	)	)	-RRB-
9936	1735	9	1/2	1/2	CD
9936	1735	10	c.	c.	NN
9936	1735	11	grated	grate	VBD
9936	1735	12	cheese	cheese	NNP
9936	1735	13	2	2	CD
9936	1735	14	Tb	Tb	NNP
9936	1735	15	.	.	.
9936	1736	1	bread	bread	NN
9936	1736	2	crumbs	crumb	VBZ
9936	1736	3	4	4	CD
9936	1736	4	Tb	Tb	NNP
9936	1736	5	.	.	.
9936	1737	1	milk	milk	NN
9936	1737	2	4	4	CD
9936	1737	3	eggs	egg	NNS
9936	1737	4	1/2	1/2	CD
9936	1737	5	tsp	tsp	NN
9936	1737	6	.	.	.
9936	1738	1	salt	salt	NN
9936	1738	2	1/8	1/8	CD
9936	1738	3	tsp	tsp	NN
9936	1738	4	.	.	.
9936	1739	1	pepper	pepper	NN
9936	1739	2	3	3	CD
9936	1739	3	Tb	Tb	NNP
9936	1739	4	.	.	.
9936	1740	1	butter	butter	NN
9936	1740	2	Mix	mix	VB
9936	1740	3	the	the	DT
9936	1740	4	grated	grate	VBN
9936	1740	5	cheese	cheese	NN
9936	1740	6	with	with	IN
9936	1740	7	the	the	DT
9936	1740	8	bread	bread	NN
9936	1740	9	crumbs	crumb	VBZ
9936	1740	10	,	,	,
9936	1740	11	milk	milk	NN
9936	1740	12	,	,	,
9936	1740	13	egg	egg	NN
9936	1740	14	yolks	yolk	NNS
9936	1740	15	,	,	,
9936	1740	16	salt	salt	NN
9936	1740	17	,	,	,
9936	1740	18	and	and	CC
9936	1740	19	pepper	pepper	NN
9936	1740	20	.	.	.
9936	1741	1	Beat	beat	VB
9936	1741	2	the	the	DT
9936	1741	3	egg	egg	NN
9936	1741	4	whites	white	NNS
9936	1741	5	until	until	IN
9936	1741	6	they	-PRON-	PRP
9936	1741	7	are	be	VBP
9936	1741	8	stiff	stiff	JJ
9936	1741	9	and	and	CC
9936	1741	10	fold	fold	VB
9936	1741	11	them	-PRON-	PRP
9936	1741	12	into	into	IN
9936	1741	13	the	the	DT
9936	1741	14	other	other	JJ
9936	1741	15	ingredients	ingredient	NNS
9936	1741	16	.	.	.
9936	1742	1	To	to	TO
9936	1742	2	cook	cook	VB
9936	1742	3	the	the	DT
9936	1742	4	omelet	omelet	NN
9936	1742	5	,	,	,
9936	1742	6	proceed	proceed	VB
9936	1742	7	according	accord	VBG
9936	1742	8	to	to	IN
9936	1742	9	the	the	DT
9936	1742	10	directions	direction	NNS
9936	1742	11	given	give	VBN
9936	1742	12	for	for	IN
9936	1742	13	making	make	VBG
9936	1742	14	puff	puff	NN
9936	1742	15	omelet	omelet	NN
9936	1742	16	in	in	IN
9936	1742	17	Art	art	NN
9936	1742	18	.	.	.
9936	1743	1	59	59	CD
9936	1743	2	.	.	.
9936	1744	1	61	61	CD
9936	1744	2	.	.	.
9936	1745	1	TOMATO	tomato	NN
9936	1745	2	OMELET.--The	omelet.--the	JJ
9936	1745	3	addition	addition	NN
9936	1745	4	of	of	IN
9936	1745	5	tomatoes	tomato	NNS
9936	1745	6	to	to	IN
9936	1745	7	an	an	DT
9936	1745	8	omelet	omelet	NN
9936	1745	9	makes	make	VBZ
9936	1745	10	an	an	DT
9936	1745	11	attractive	attractive	JJ
9936	1745	12	dish	dish	NN
9936	1745	13	as	as	RB
9936	1745	14	far	far	RB
9936	1745	15	as	as	IN
9936	1745	16	color	color	NN
9936	1745	17	is	be	VBZ
9936	1745	18	concerned	concern	VBN
9936	1745	19	,	,	,
9936	1745	20	and	and	CC
9936	1745	21	,	,	,
9936	1745	22	at	at	IN
9936	1745	23	the	the	DT
9936	1745	24	same	same	JJ
9936	1745	25	time	time	NN
9936	1745	26	,	,	,
9936	1745	27	it	-PRON-	PRP
9936	1745	28	gives	give	VBZ
9936	1745	29	variety	variety	NN
9936	1745	30	by	by	IN
9936	1745	31	improving	improve	VBG
9936	1745	32	the	the	DT
9936	1745	33	flavor	flavor	NN
9936	1745	34	.	.	.
9936	1746	1	Such	such	PDT
9936	1746	2	an	an	DT
9936	1746	3	omelet	omelet	NN
9936	1746	4	is	be	VBZ
9936	1746	5	also	also	RB
9936	1746	6	less	less	RBR
9936	1746	7	concentrated	concentrated	JJ
9936	1746	8	than	than	IN
9936	1746	9	a	a	DT
9936	1746	10	plain	plain	JJ
9936	1746	11	omelet	omelet	NN
9936	1746	12	,	,	,
9936	1746	13	for	for	IN
9936	1746	14	the	the	DT
9936	1746	15	tomatoes	tomato	NNS
9936	1746	16	provide	provide	VBP
9936	1746	17	bulk	bulk	JJ
9936	1746	18	and	and	CC
9936	1746	19	additional	additional	JJ
9936	1746	20	water	water	NN
9936	1746	21	is	be	VBZ
9936	1746	22	added	add	VBN
9936	1746	23	.	.	.
9936	1747	1	While	while	IN
9936	1747	2	in	in	IN
9936	1747	3	a	a	DT
9936	1747	4	way	way	NN
9936	1747	5	these	these	DT
9936	1747	6	lower	low	JJR
9936	1747	7	the	the	DT
9936	1747	8	food	food	NN
9936	1747	9	value	value	NN
9936	1747	10	of	of	IN
9936	1747	11	the	the	DT
9936	1747	12	dish	dish	NN
9936	1747	13	,	,	,
9936	1747	14	the	the	DT
9936	1747	15	loss	loss	NN
9936	1747	16	is	be	VBZ
9936	1747	17	more	more	JJR
9936	1747	18	than	than	IN
9936	1747	19	made	make	VBN
9936	1747	20	up	up	RP
9936	1747	21	by	by	IN
9936	1747	22	the	the	DT
9936	1747	23	qualities	quality	NNS
9936	1747	24	that	that	WDT
9936	1747	25	are	be	VBP
9936	1747	26	added	add	VBN
9936	1747	27	.	.	.
9936	1748	1	TOMATO	tomato	NN
9936	1748	2	OMELET	omelet	NN
9936	1748	3	(	(	-LRB-
9936	1748	4	Sufficient	sufficient	JJ
9936	1748	5	to	to	TO
9936	1748	6	Serve	serve	VB
9936	1748	7	Six	six	CD
9936	1748	8	)	)	-RRB-
9936	1748	9	6	6	CD
9936	1748	10	eggs	egg	NNS
9936	1748	11	1/2	1/2	CD
9936	1748	12	c.	c.	NN
9936	1748	13	milk	milk	NN
9936	1748	14	1/2	1/2	CD
9936	1748	15	tsp	tsp	NN
9936	1748	16	.	.	.
9936	1749	1	salt	salt	NN
9936	1749	2	1/8	1/8	CD
9936	1749	3	tsp	tsp	NN
9936	1749	4	.	.	.
9936	1750	1	pepper	pepper	NN
9936	1750	2	3	3	CD
9936	1750	3	Tb	Tb	NNP
9936	1750	4	.	.	.
9936	1751	1	fat	fat	JJ
9936	1751	2	2	2	CD
9936	1751	3	medium	medium	JJ
9936	1751	4	-	-	HYPH
9936	1751	5	sized	sized	JJ
9936	1751	6	ripe	ripe	JJ
9936	1751	7	tomatoes	tomato	NNS
9936	1751	8	Beat	beat	VBP
9936	1751	9	the	the	DT
9936	1751	10	eggs	egg	NNS
9936	1751	11	,	,	,
9936	1751	12	and	and	CC
9936	1751	13	to	to	IN
9936	1751	14	them	-PRON-	PRP
9936	1751	15	add	add	VB
9936	1751	16	the	the	DT
9936	1751	17	milk	milk	NN
9936	1751	18	,	,	,
9936	1751	19	salt	salt	NN
9936	1751	20	,	,	,
9936	1751	21	and	and	CC
9936	1751	22	pepper	pepper	NN
9936	1751	23	.	.	.
9936	1752	1	Heat	heat	VB
9936	1752	2	the	the	DT
9936	1752	3	fat	fat	NN
9936	1752	4	in	in	IN
9936	1752	5	a	a	DT
9936	1752	6	pan	pan	NN
9936	1752	7	large	large	JJ
9936	1752	8	enough	enough	RB
9936	1752	9	to	to	TO
9936	1752	10	make	make	VB
9936	1752	11	the	the	DT
9936	1752	12	egg	egg	NN
9936	1752	13	mixture	mixture	NN
9936	1752	14	1/2	1/2	CD
9936	1752	15	inch	inch	NN
9936	1752	16	deep	deep	RB
9936	1752	17	when	when	WRB
9936	1752	18	poured	pour	VBD
9936	1752	19	into	into	IN
9936	1752	20	it	-PRON-	PRP
9936	1752	21	.	.	.
9936	1753	1	Cook	cook	VB
9936	1753	2	slowly	slowly	RB
9936	1753	3	until	until	IN
9936	1753	4	it	-PRON-	PRP
9936	1753	5	is	be	VBZ
9936	1753	6	well	well	RB
9936	1753	7	done	do	VBN
9936	1753	8	.	.	.
9936	1754	1	Peel	peel	VB
9936	1754	2	and	and	CC
9936	1754	3	cut	cut	VB
9936	1754	4	the	the	DT
9936	1754	5	tomatoes	tomato	NNS
9936	1754	6	into	into	IN
9936	1754	7	slices	slice	NNS
9936	1754	8	1/3	1/3	CD
9936	1754	9	inch	inch	NN
9936	1754	10	thick	thick	JJ
9936	1754	11	.	.	.
9936	1755	1	Place	place	VB
9936	1755	2	the	the	DT
9936	1755	3	sliced	slice	VBN
9936	1755	4	tomatoes	tomato	NNS
9936	1755	5	on	on	IN
9936	1755	6	1/2	1/2	CD
9936	1755	7	of	of	IN
9936	1755	8	the	the	DT
9936	1755	9	omelet	omelet	NN
9936	1755	10	,	,	,
9936	1755	11	sprinkle	sprinkle	VB
9936	1755	12	them	-PRON-	PRP
9936	1755	13	with	with	IN
9936	1755	14	salt	salt	NN
9936	1755	15	and	and	CC
9936	1755	16	pepper	pepper	NN
9936	1755	17	,	,	,
9936	1755	18	score	score	VB
9936	1755	19	the	the	DT
9936	1755	20	omelet	omelet	NN
9936	1755	21	through	through	IN
9936	1755	22	the	the	DT
9936	1755	23	center	center	NN
9936	1755	24	,	,	,
9936	1755	25	and	and	CC
9936	1755	26	fold	fold	VB
9936	1755	27	the	the	DT
9936	1755	28	other	other	JJ
9936	1755	29	half	half	NN
9936	1755	30	over	over	IN
9936	1755	31	the	the	DT
9936	1755	32	tomatoes	tomato	NNS
9936	1755	33	.	.	.
9936	1756	1	Then	then	RB
9936	1756	2	slide	slide	VB
9936	1756	3	the	the	DT
9936	1756	4	omelet	omelet	NN
9936	1756	5	on	on	IN
9936	1756	6	a	a	DT
9936	1756	7	hot	hot	JJ
9936	1756	8	platter	platter	NN
9936	1756	9	,	,	,
9936	1756	10	garnish	garnish	VB
9936	1756	11	with	with	IN
9936	1756	12	lettuce	lettuce	NN
9936	1756	13	or	or	CC
9936	1756	14	parsley	parsley	NN
9936	1756	15	,	,	,
9936	1756	16	and	and	CC
9936	1756	17	serve	serve	VB
9936	1756	18	at	at	IN
9936	1756	19	once	once	RB
9936	1756	20	.	.	.
9936	1757	1	62	62	CD
9936	1757	2	.	.	.
9936	1758	1	VARIETY	VARIETY	NNP
9936	1758	2	IN	in	IN
9936	1758	3	OMELETS.--From	OMELETS.--From	NNP
9936	1758	4	the	the	DT
9936	1758	5	recipes	recipe	NNS
9936	1758	6	given	give	VBN
9936	1758	7	for	for	IN
9936	1758	8	omelets	omelet	NNS
9936	1758	9	,	,	,
9936	1758	10	it	-PRON-	PRP
9936	1758	11	will	will	MD
9936	1758	12	be	be	VB
9936	1758	13	noted	note	VBN
9936	1758	14	that	that	IN
9936	1758	15	this	this	DT
9936	1758	16	dish	dish	NN
9936	1758	17	may	may	MD
9936	1758	18	be	be	VB
9936	1758	19	made	make	VBN
9936	1758	20	plain	plain	JJ
9936	1758	21	or	or	CC
9936	1758	22	may	may	MD
9936	1758	23	be	be	VB
9936	1758	24	varied	vary	VBN
9936	1758	25	by	by	IN
9936	1758	26	adding	add	VBG
9936	1758	27	ingredients	ingredient	NNS
9936	1758	28	that	that	WDT
9936	1758	29	provide	provide	VBP
9936	1758	30	flavoring	flavoring	NN
9936	1758	31	or	or	CC
9936	1758	32	increase	increase	VB
9936	1758	33	the	the	DT
9936	1758	34	nutritive	nutritive	JJ
9936	1758	35	value	value	NN
9936	1758	36	.	.	.
9936	1759	1	In	in	IN
9936	1759	2	addition	addition	NN
9936	1759	3	to	to	IN
9936	1759	4	the	the	DT
9936	1759	5	suggestions	suggestion	NNS
9936	1759	6	that	that	WDT
9936	1759	7	have	have	VBP
9936	1759	8	been	be	VBN
9936	1759	9	made	make	VBN
9936	1759	10	in	in	IN
9936	1759	11	these	these	DT
9936	1759	12	recipes	recipe	NNS
9936	1759	13	,	,	,
9936	1759	14	there	there	EX
9936	1759	15	is	be	VBZ
9936	1759	16	an	an	DT
9936	1759	17	almost	almost	RB
9936	1759	18	endless	endless	JJ
9936	1759	19	number	number	NN
9936	1759	20	of	of	IN
9936	1759	21	ways	way	NNS
9936	1759	22	in	in	IN
9936	1759	23	which	which	WDT
9936	1759	24	omelets	omelet	NNS
9936	1759	25	may	may	MD
9936	1759	26	be	be	VB
9936	1759	27	varied	varied	JJ
9936	1759	28	.	.	.
9936	1760	1	For	for	IN
9936	1760	2	instance	instance	NN
9936	1760	3	,	,	,
9936	1760	4	left	leave	VBN
9936	1760	5	-	-	HYPH
9936	1760	6	over	over	RP
9936	1760	7	bits	bit	NNS
9936	1760	8	of	of	IN
9936	1760	9	any	any	DT
9936	1760	10	kind	kind	NN
9936	1760	11	of	of	IN
9936	1760	12	meat	meat	NN
9936	1760	13	,	,	,
9936	1760	14	such	such	JJ
9936	1760	15	as	as	IN
9936	1760	16	a	a	DT
9936	1760	17	roast	roast	NN
9936	1760	18	,	,	,
9936	1760	19	a	a	DT
9936	1760	20	steak	steak	NN
9936	1760	21	,	,	,
9936	1760	22	or	or	CC
9936	1760	23	chops	chop	NNS
9936	1760	24	,	,	,
9936	1760	25	from	from	IN
9936	1760	26	the	the	DT
9936	1760	27	day	day	NN
9936	1760	28	before	before	RB
9936	1760	29	or	or	CC
9936	1760	30	bits	bit	NNS
9936	1760	31	of	of	IN
9936	1760	32	bacon	bacon	NN
9936	1760	33	fried	fry	VBN
9936	1760	34	for	for	IN
9936	1760	35	a	a	DT
9936	1760	36	previous	previous	JJ
9936	1760	37	meal	meal	NN
9936	1760	38	may	may	MD
9936	1760	39	be	be	VB
9936	1760	40	chopped	chop	VBN
9936	1760	41	fine	fine	JJ
9936	1760	42	and	and	CC
9936	1760	43	utilized	utilize	VBN
9936	1760	44	for	for	IN
9936	1760	45	this	this	DT
9936	1760	46	purpose	purpose	NN
9936	1760	47	.	.	.
9936	1761	1	Cheese	cheese	NN
9936	1761	2	cut	cut	VBD
9936	1761	3	fine	fine	JJ
9936	1761	4	or	or	CC
9936	1761	5	grated	grate	VBD
9936	1761	6	and	and	CC
9936	1761	7	mixed	mix	VBN
9936	1761	8	with	with	IN
9936	1761	9	the	the	DT
9936	1761	10	eggs	egg	NNS
9936	1761	11	helps	help	VBZ
9936	1761	12	to	to	TO
9936	1761	13	make	make	VB
9936	1761	14	a	a	DT
9936	1761	15	delicious	delicious	JJ
9936	1761	16	omelet	omelet	NN
9936	1761	17	.	.	.
9936	1762	1	Bread	bread	NN
9936	1762	2	crumbs	crumb	VBZ
9936	1762	3	,	,	,
9936	1762	4	cracker	cracker	NN
9936	1762	5	crumbs	crumb	VBZ
9936	1762	6	,	,	,
9936	1762	7	rice	rice	NN
9936	1762	8	,	,	,
9936	1762	9	riced	rice	VBD
9936	1762	10	potatoes	potato	NNS
9936	1762	11	,	,	,
9936	1762	12	or	or	CC
9936	1762	13	left	leave	VBN
9936	1762	14	-	-	HYPH
9936	1762	15	over	over	RP
9936	1762	16	cereal	cereal	NN
9936	1762	17	may	may	MD
9936	1762	18	be	be	VB
9936	1762	19	used	use	VBN
9936	1762	20	,	,	,
9936	1762	21	as	as	RB
9936	1762	22	well	well	RB
9936	1762	23	as	as	IN
9936	1762	24	mushrooms	mushroom	NNS
9936	1762	25	,	,	,
9936	1762	26	chopped	chopped	JJ
9936	1762	27	or	or	CC
9936	1762	28	whole	whole	JJ
9936	1762	29	,	,	,
9936	1762	30	and	and	CC
9936	1762	31	oysters	oyster	NNS
9936	1762	32	raw	raw	JJ
9936	1762	33	or	or	CC
9936	1762	34	previously	previously	RB
9936	1762	35	scalloped	scallop	VBN
9936	1762	36	or	or	CC
9936	1762	37	fried	fry	VBN
9936	1762	38	and	and	CC
9936	1762	39	then	then	RB
9936	1762	40	chopped	chop	VBD
9936	1762	41	.	.	.
9936	1763	1	Bits	bit	NNS
9936	1763	2	of	of	IN
9936	1763	3	fish	fish	NN
9936	1763	4	,	,	,
9936	1763	5	such	such	JJ
9936	1763	6	as	as	IN
9936	1763	7	left	leave	VBN
9936	1763	8	-	-	HYPH
9936	1763	9	over	over	RP
9936	1763	10	crab	crab	NN
9936	1763	11	or	or	CC
9936	1763	12	lobster	lobster	NN
9936	1763	13	,	,	,
9936	1763	14	will	will	MD
9936	1763	15	do	do	VB
9936	1763	16	nicely	nicely	RB
9936	1763	17	for	for	IN
9936	1763	18	increasing	increase	VBG
9936	1763	19	variety	variety	NN
9936	1763	20	.	.	.
9936	1764	1	Often	often	RB
9936	1764	2	jelly	jelly	RB
9936	1764	3	,	,	,
9936	1764	4	jam	jam	NNP
9936	1764	5	,	,	,
9936	1764	6	and	and	CC
9936	1764	7	fruit	fruit	NN
9936	1764	8	or	or	CC
9936	1764	9	vegetables	vegetable	NNS
9936	1764	10	are	be	VBP
9936	1764	11	folded	fold	VBN
9936	1764	12	inside	inside	RB
9936	1764	13	after	after	IN
9936	1764	14	the	the	DT
9936	1764	15	omelet	omelet	NN
9936	1764	16	is	be	VBZ
9936	1764	17	cooked	cook	VBN
9936	1764	18	.	.	.
9936	1765	1	63	63	CD
9936	1765	2	.	.	.
9936	1766	1	STUFFED	stuffed	VB
9936	1766	2	EGGS.--A	eggs.--a	CD
9936	1766	3	highly	highly	RB
9936	1766	4	seasoned	seasoned	JJ
9936	1766	5	cold	cold	JJ
9936	1766	6	dish	dish	NN
9936	1766	7	that	that	WDT
9936	1766	8	is	be	VBZ
9936	1766	9	delicious	delicious	JJ
9936	1766	10	for	for	IN
9936	1766	11	picnics	picnic	NNS
9936	1766	12	or	or	CC
9936	1766	13	cold	cold	JJ
9936	1766	14	lunches	lunch	NNS
9936	1766	15	can	can	MD
9936	1766	16	be	be	VB
9936	1766	17	made	make	VBN
9936	1766	18	by	by	IN
9936	1766	19	removing	remove	VBG
9936	1766	20	the	the	DT
9936	1766	21	yolks	yolk	NNS
9936	1766	22	from	from	IN
9936	1766	23	hard	hard	RB
9936	1766	24	-	-	HYPH
9936	1766	25	cooked	cook	VBN
9936	1766	26	eggs	egg	NNS
9936	1766	27	,	,	,
9936	1766	28	seasoning	season	VBG
9936	1766	29	them	-PRON-	PRP
9936	1766	30	,	,	,
9936	1766	31	and	and	CC
9936	1766	32	then	then	RB
9936	1766	33	stuffing	stuff	VBG
9936	1766	34	them	-PRON-	PRP
9936	1766	35	into	into	IN
9936	1766	36	the	the	DT
9936	1766	37	whites	white	NNS
9936	1766	38	,	,	,
9936	1766	39	as	as	IN
9936	1766	40	is	be	VBZ
9936	1766	41	explained	explain	VBN
9936	1766	42	in	in	IN
9936	1766	43	the	the	DT
9936	1766	44	recipe	recipe	NN
9936	1766	45	here	here	RB
9936	1766	46	given	give	VBN
9936	1766	47	.	.	.
9936	1767	1	Eggs	egg	NNS
9936	1767	2	so	so	RB
9936	1767	3	prepared	prepared	JJ
9936	1767	4	also	also	RB
9936	1767	5	make	make	VBP
9936	1767	6	a	a	DT
9936	1767	7	desirable	desirable	JJ
9936	1767	8	high	high	JJ
9936	1767	9	-	-	HYPH
9936	1767	10	protein	protein	NN
9936	1767	11	dish	dish	NN
9936	1767	12	for	for	IN
9936	1767	13	summer	summer	NN
9936	1767	14	weather	weather	NN
9936	1767	15	when	when	WRB
9936	1767	16	meat	meat	NN
9936	1767	17	dishes	dish	NNS
9936	1767	18	fail	fail	VBP
9936	1767	19	to	to	TO
9936	1767	20	appeal	appeal	VB
9936	1767	21	to	to	IN
9936	1767	22	the	the	DT
9936	1767	23	appetite	appetite	NN
9936	1767	24	.	.	.
9936	1768	1	Wafers	wafer	NNS
9936	1768	2	or	or	CC
9936	1768	3	tiny	tiny	JJ
9936	1768	4	bread	bread	NN
9936	1768	5	-	-	HYPH
9936	1768	6	and	and	CC
9936	1768	7	-	-	HYPH
9936	1768	8	butter	butter	NN
9936	1768	9	sandwiches	sandwich	NNS
9936	1768	10	served	serve	VBN
9936	1768	11	with	with	IN
9936	1768	12	stuffed	stuffed	JJ
9936	1768	13	eggs	egg	NNS
9936	1768	14	make	make	VB
9936	1768	15	them	-PRON-	PRP
9936	1768	16	more	more	RBR
9936	1768	17	attractive	attractive	JJ
9936	1768	18	.	.	.
9936	1769	1	STUFFED	stuffed	NN
9936	1769	2	EGGS	EGGS	NNP
9936	1769	3	(	(	-LRB-
9936	1769	4	Sufficient	sufficient	JJ
9936	1769	5	to	to	TO
9936	1769	6	Serve	serve	VB
9936	1769	7	Six	six	CD
9936	1769	8	)	)	-RRB-
9936	1769	9	6	6	CD
9936	1769	10	hard	hard	RB
9936	1769	11	-	-	HYPH
9936	1769	12	cooked	cook	VBN
9936	1769	13	eggs	egg	NNS
9936	1769	14	1/2	1/2	CD
9936	1769	15	tsp	tsp	NN
9936	1769	16	.	.	.
9936	1770	1	salt	salt	NN
9936	1770	2	1/8	1/8	CD
9936	1770	3	tsp	tsp	NN
9936	1770	4	.	.	.
9936	1771	1	pepper	pepper	NN
9936	1771	2	1/8	1/8	CD
9936	1771	3	tsp	tsp	NN
9936	1771	4	.	.	.
9936	1772	1	paprika	paprika	NNP
9936	1772	2	1/2	1/2	CD
9936	1772	3	tsp	tsp	NN
9936	1772	4	.	.	.
9936	1773	1	mustard	mustard	NN
9936	1773	2	2	2	CD
9936	1773	3	Tb	Tb	NNP
9936	1773	4	.	.	.
9936	1774	1	vinegar	vinegar	NNP
9936	1774	2	Cut	Cut	NNP
9936	1774	3	the	the	DT
9936	1774	4	eggs	egg	NNS
9936	1774	5	in	in	IN
9936	1774	6	half	half	NN
9936	1774	7	,	,	,
9936	1774	8	either	either	CC
9936	1774	9	lengthwise	lengthwise	NN
9936	1774	10	or	or	CC
9936	1774	11	crosswise	crosswise	NN
9936	1774	12	.	.	.
9936	1775	1	Remove	remove	VB
9936	1775	2	the	the	DT
9936	1775	3	yolks	yolk	NNS
9936	1775	4	,	,	,
9936	1775	5	mash	mash	VB
9936	1775	6	them	-PRON-	PRP
9936	1775	7	,	,	,
9936	1775	8	add	add	VB
9936	1775	9	to	to	IN
9936	1775	10	them	-PRON-	PRP
9936	1775	11	the	the	DT
9936	1775	12	salt	salt	NN
9936	1775	13	,	,	,
9936	1775	14	pepper	pepper	NN
9936	1775	15	,	,	,
9936	1775	16	paprika	paprika	NNP
9936	1775	17	,	,	,
9936	1775	18	mustard	mustard	NN
9936	1775	19	,	,	,
9936	1775	20	and	and	CC
9936	1775	21	vinegar	vinegar	NN
9936	1775	22	,	,	,
9936	1775	23	and	and	CC
9936	1775	24	mix	mix	VB
9936	1775	25	thoroughly	thoroughly	RB
9936	1775	26	.	.	.
9936	1776	1	Fill	fill	VB
9936	1776	2	the	the	DT
9936	1776	3	egg	egg	NN
9936	1776	4	whites	white	NNS
9936	1776	5	with	with	IN
9936	1776	6	the	the	DT
9936	1776	7	yolk	yolk	NN
9936	1776	8	mixture	mixture	NN
9936	1776	9	.	.	.
9936	1777	1	The	the	DT
9936	1777	2	eggs	egg	NNS
9936	1777	3	will	will	MD
9936	1777	4	be	be	VB
9936	1777	5	much	much	RB
9936	1777	6	more	more	RBR
9936	1777	7	appetizing	appetizing	JJ
9936	1777	8	in	in	IN
9936	1777	9	appearance	appearance	NN
9936	1777	10	if	if	IN
9936	1777	11	the	the	DT
9936	1777	12	yolk	yolk	NN
9936	1777	13	is	be	VBZ
9936	1777	14	not	not	RB
9936	1777	15	packed	pack	VBN
9936	1777	16	smoothly	smoothly	RB
9936	1777	17	back	back	RB
9936	1777	18	into	into	IN
9936	1777	19	the	the	DT
9936	1777	20	white	white	JJ
9936	1777	21	but	but	CC
9936	1777	22	allowed	allow	VBN
9936	1777	23	to	to	TO
9936	1777	24	stand	stand	VB
9936	1777	25	up	up	RP
9936	1777	26	roughly	roughly	RB
9936	1777	27	.	.	.
9936	1778	1	The	the	DT
9936	1778	2	plate	plate	NN
9936	1778	3	on	on	IN
9936	1778	4	which	which	WDT
9936	1778	5	the	the	DT
9936	1778	6	eggs	egg	NNS
9936	1778	7	are	be	VBP
9936	1778	8	served	serve	VBN
9936	1778	9	should	should	MD
9936	1778	10	be	be	VB
9936	1778	11	nicely	nicely	RB
9936	1778	12	garnished	garnish	VBN
9936	1778	13	with	with	IN
9936	1778	14	lettuce	lettuce	NN
9936	1778	15	,	,	,
9936	1778	16	parsley	parsley	NN
9936	1778	17	,	,	,
9936	1778	18	or	or	CC
9936	1778	19	celery	celery	NN
9936	1778	20	leaves	leave	NNS
9936	1778	21	.	.	.
9936	1779	1	[	[	-LRB-
9936	1779	2	Illustration	illustration	NN
9936	1779	3	:	:	:
9936	1779	4	FIG	FIG	NNP
9936	1779	5	.	.	.
9936	1780	1	15	15	CD
9936	1780	2	]	]	-RRB-
9936	1780	3	64	64	CD
9936	1780	4	.	.	.
9936	1781	1	CREAMED	CREAMED	NNP
9936	1781	2	EGGS.--If	EGGS.--If	NNP
9936	1781	3	a	a	DT
9936	1781	4	dish	dish	NN
9936	1781	5	that	that	WDT
9936	1781	6	will	will	MD
9936	1781	7	serve	serve	VB
9936	1781	8	well	well	RB
9936	1781	9	for	for	IN
9936	1781	10	luncheon	luncheon	NN
9936	1781	11	or	or	CC
9936	1781	12	a	a	DT
9936	1781	13	light	light	JJ
9936	1781	14	supper	supper	NN
9936	1781	15	is	be	VBZ
9936	1781	16	desired	desire	VBN
9936	1781	17	,	,	,
9936	1781	18	creamed	creamed	JJ
9936	1781	19	eggs	egg	NNS
9936	1781	20	,	,	,
9936	1781	21	as	as	IN
9936	1781	22	illustrated	illustrate	VBN
9936	1781	23	in	in	IN
9936	1781	24	Fig	Fig	NNP
9936	1781	25	.	.	.
9936	1782	1	15	15	CD
9936	1782	2	,	,	,
9936	1782	3	will	will	MD
9936	1782	4	be	be	VB
9936	1782	5	found	find	VBN
9936	1782	6	very	very	RB
9936	1782	7	satisfactory	satisfactory	JJ
9936	1782	8	,	,	,
9936	1782	9	for	for	IN
9936	1782	10	the	the	DT
9936	1782	11	cream	cream	NN
9936	1782	12	sauce	sauce	NN
9936	1782	13	that	that	WDT
9936	1782	14	is	be	VBZ
9936	1782	15	served	serve	VBN
9936	1782	16	on	on	IN
9936	1782	17	them	-PRON-	PRP
9936	1782	18	and	and	CC
9936	1782	19	the	the	DT
9936	1782	20	toast	toast	NN
9936	1782	21	on	on	IN
9936	1782	22	which	which	WDT
9936	1782	23	the	the	DT
9936	1782	24	eggs	egg	NNS
9936	1782	25	are	be	VBP
9936	1782	26	placed	place	VBN
9936	1782	27	add	add	VBP
9936	1782	28	carbohydrate	carbohydrate	NN
9936	1782	29	to	to	IN
9936	1782	30	an	an	DT
9936	1782	31	otherwise	otherwise	RB
9936	1782	32	high	high	JJ
9936	1782	33	-	-	HYPH
9936	1782	34	protein	protein	NN
9936	1782	35	dish	dish	NN
9936	1782	36	.	.	.
9936	1783	1	The	the	DT
9936	1783	2	eggs	egg	NNS
9936	1783	3	used	use	VBN
9936	1783	4	in	in	IN
9936	1783	5	this	this	DT
9936	1783	6	dish	dish	NN
9936	1783	7	must	must	MD
9936	1783	8	be	be	VB
9936	1783	9	hard	hard	RB
9936	1783	10	-	-	HYPH
9936	1783	11	cooked	cook	VBN
9936	1783	12	in	in	IN
9936	1783	13	water	water	NN
9936	1783	14	,	,	,
9936	1783	15	so	so	IN
9936	1783	16	as	as	IN
9936	1783	17	not	not	RB
9936	1783	18	to	to	TO
9936	1783	19	be	be	VB
9936	1783	20	indigestible	indigestible	JJ
9936	1783	21	.	.	.
9936	1784	1	Paprika	Paprika	NNP
9936	1784	2	sprinkled	sprinkle	VBD
9936	1784	3	over	over	IN
9936	1784	4	the	the	DT
9936	1784	5	top	top	NN
9936	1784	6	and	and	CC
9936	1784	7	parsley	parsley	NN
9936	1784	8	used	use	VBN
9936	1784	9	as	as	IN
9936	1784	10	a	a	DT
9936	1784	11	garnish	garnish	NN
9936	1784	12	add	add	NN
9936	1784	13	colors	color	NNS
9936	1784	14	that	that	WDT
9936	1784	15	make	make	VBP
9936	1784	16	the	the	DT
9936	1784	17	dish	dish	NN
9936	1784	18	very	very	RB
9936	1784	19	attractive	attractive	JJ
9936	1784	20	.	.	.
9936	1785	1	CREAMED	creamed	NN
9936	1785	2	EGGS	EGGS	NNP
9936	1785	3	(	(	-LRB-
9936	1785	4	Sufficient	sufficient	JJ
9936	1785	5	to	to	TO
9936	1785	6	Serve	serve	VB
9936	1785	7	Six	six	CD
9936	1785	8	)	)	-RRB-
9936	1785	9	1	1	CD
9936	1785	10	-	-	SYM
9936	1785	11	1/2	1/2	CD
9936	1785	12	c.	c.	NN
9936	1785	13	milk	milk	NN
9936	1785	14	2	2	CD
9936	1785	15	Tb	Tb	NNP
9936	1785	16	.	.	.
9936	1786	1	fat	fat	NNP
9936	1786	2	2	2	CD
9936	1786	3	Tb	Tb	NNP
9936	1786	4	.	.	.
9936	1787	1	flour	flour	NN
9936	1787	2	1/2	1/2	CD
9936	1787	3	tsp	tsp	NN
9936	1787	4	.	.	.
9936	1788	1	salt	salt	NN
9936	1788	2	1/8	1/8	CD
9936	1788	3	tsp	tsp	NN
9936	1788	4	.	.	.
9936	1789	1	paprika	paprika	NNP
9936	1789	2	6	6	CD
9936	1789	3	hard	hard	RB
9936	1789	4	-	-	HYPH
9936	1789	5	cooked	cook	VBN
9936	1789	6	eggs	egg	NNS
9936	1789	7	6	6	CD
9936	1789	8	slices	slice	NNS
9936	1789	9	of	of	IN
9936	1789	10	toast	toast	NN
9936	1789	11	Heat	Heat	NNP
9936	1789	12	the	the	DT
9936	1789	13	milk	milk	NN
9936	1789	14	.	.	.
9936	1790	1	Put	put	VB
9936	1790	2	the	the	DT
9936	1790	3	fat	fat	NN
9936	1790	4	in	in	IN
9936	1790	5	a	a	DT
9936	1790	6	saucepan	saucepan	NN
9936	1790	7	and	and	CC
9936	1790	8	heat	heat	VB
9936	1790	9	it	-PRON-	PRP
9936	1790	10	until	until	IN
9936	1790	11	it	-PRON-	PRP
9936	1790	12	is	be	VBZ
9936	1790	13	light	light	JJ
9936	1790	14	brown	brown	JJ
9936	1790	15	;	;	:
9936	1790	16	then	then	RB
9936	1790	17	add	add	VB
9936	1790	18	the	the	DT
9936	1790	19	flour	flour	NN
9936	1790	20	,	,	,
9936	1790	21	salt	salt	NN
9936	1790	22	,	,	,
9936	1790	23	and	and	CC
9936	1790	24	paprika	paprika	NNP
9936	1790	25	to	to	IN
9936	1790	26	the	the	DT
9936	1790	27	melted	melt	VBN
9936	1790	28	fat	fat	NN
9936	1790	29	and	and	CC
9936	1790	30	mix	mix	VB
9936	1790	31	all	all	DT
9936	1790	32	thoroughly	thoroughly	RB
9936	1790	33	.	.	.
9936	1791	1	Pour	pour	VB
9936	1791	2	in	in	IN
9936	1791	3	the	the	DT
9936	1791	4	hot	hot	JJ
9936	1791	5	milk	milk	NN
9936	1791	6	and	and	CC
9936	1791	7	stir	stir	VB
9936	1791	8	the	the	DT
9936	1791	9	mixture	mixture	NN
9936	1791	10	constantly	constantly	RB
9936	1791	11	until	until	IN
9936	1791	12	the	the	DT
9936	1791	13	sauce	sauce	NN
9936	1791	14	has	have	VBZ
9936	1791	15	become	become	VBN
9936	1791	16	smooth	smooth	JJ
9936	1791	17	and	and	CC
9936	1791	18	thick	thick	JJ
9936	1791	19	.	.	.
9936	1792	1	Cut	cut	VB
9936	1792	2	the	the	DT
9936	1792	3	hard	hard	RB
9936	1792	4	-	-	HYPH
9936	1792	5	cooked	cook	VBN
9936	1792	6	eggs	egg	NNS
9936	1792	7	into	into	IN
9936	1792	8	halves	half	NNS
9936	1792	9	while	while	IN
9936	1792	10	they	-PRON-	PRP
9936	1792	11	are	be	VBP
9936	1792	12	hot	hot	JJ
9936	1792	13	,	,	,
9936	1792	14	and	and	CC
9936	1792	15	place	place	VB
9936	1792	16	two	two	CD
9936	1792	17	halves	half	NNS
9936	1792	18	with	with	IN
9936	1792	19	the	the	DT
9936	1792	20	cut	cut	NN
9936	1792	21	sides	side	NNS
9936	1792	22	down	down	RP
9936	1792	23	on	on	IN
9936	1792	24	each	each	DT
9936	1792	25	piece	piece	NN
9936	1792	26	of	of	IN
9936	1792	27	toast	toast	NN
9936	1792	28	.	.	.
9936	1793	1	Pour	pour	VB
9936	1793	2	the	the	DT
9936	1793	3	white	white	JJ
9936	1793	4	sauce	sauce	NN
9936	1793	5	over	over	IN
9936	1793	6	all	all	DT
9936	1793	7	,	,	,
9936	1793	8	sprinkle	sprinkle	VB
9936	1793	9	with	with	IN
9936	1793	10	paprika	paprika	NNS
9936	1793	11	,	,	,
9936	1793	12	and	and	CC
9936	1793	13	serve	serve	VB
9936	1793	14	.	.	.
9936	1794	1	[	[	-LRB-
9936	1794	2	Illustration	illustration	NN
9936	1794	3	:	:	:
9936	1794	4	FIG	FIG	NNP
9936	1794	5	.	.	.
9936	1795	1	16	16	CD
9936	1795	2	]	]	-RRB-
9936	1795	3	65	65	CD
9936	1795	4	.	.	.
9936	1796	1	Eggs	Eggs	NNP
9936	1796	2	Ã	Ã	NNP
9936	1796	3	  	  	_SP
9936	1796	4	la	la	NNP
9936	1796	5	Goldenrod.--Closely	goldenrod.--closely	RB
9936	1796	6	resembling	resemble	VBG
9936	1796	7	creamed	creamed	JJ
9936	1796	8	eggs	egg	NNS
9936	1796	9	in	in	IN
9936	1796	10	composition	composition	NN
9936	1796	11	and	and	CC
9936	1796	12	food	food	NN
9936	1796	13	value	value	NN
9936	1796	14	,	,	,
9936	1796	15	but	but	CC
9936	1796	16	differing	differ	VBG
9936	1796	17	from	from	IN
9936	1796	18	them	-PRON-	PRP
9936	1796	19	somewhat	somewhat	RB
9936	1796	20	in	in	IN
9936	1796	21	appearance	appearance	NN
9936	1796	22	,	,	,
9936	1796	23	are	be	VBP
9936	1796	24	eggs	egg	NNS
9936	1796	25	Ã	Ã	NNP
9936	1796	26	  	  	_SP
9936	1796	27	la	la	NNP
9936	1796	28	goldenrod	goldenrod	NNP
9936	1796	29	,	,	,
9936	1796	30	which	which	WDT
9936	1796	31	are	be	VBP
9936	1796	32	illustrated	illustrate	VBN
9936	1796	33	in	in	IN
9936	1796	34	Fig	Fig	NNP
9936	1796	35	.	.	.
9936	1797	1	16	16	CD
9936	1797	2	.	.	.
9936	1798	1	This	this	DT
9936	1798	2	is	be	VBZ
9936	1798	3	,	,	,
9936	1798	4	perhaps	perhaps	RB
9936	1798	5	,	,	,
9936	1798	6	even	even	RB
9936	1798	7	a	a	DT
9936	1798	8	more	more	RBR
9936	1798	9	attractive	attractive	JJ
9936	1798	10	dish	dish	NN
9936	1798	11	if	if	IN
9936	1798	12	it	-PRON-	PRP
9936	1798	13	is	be	VBZ
9936	1798	14	nicely	nicely	RB
9936	1798	15	made	make	VBN
9936	1798	16	than	than	IN
9936	1798	17	creamed	creamed	JJ
9936	1798	18	eggs	egg	NNS
9936	1798	19	,	,	,
9936	1798	20	and	and	CC
9936	1798	21	many	many	JJ
9936	1798	22	persons	person	NNS
9936	1798	23	who	who	WP
9936	1798	24	do	do	VBP
9936	1798	25	not	not	RB
9936	1798	26	like	like	VB
9936	1798	27	hard	hard	RB
9936	1798	28	-	-	HYPH
9936	1798	29	cooked	cook	VBN
9936	1798	30	eggs	egg	NNS
9936	1798	31	find	find	VBP
9936	1798	32	this	this	DT
9936	1798	33	dish	dish	NN
9936	1798	34	agreeable	agreeable	JJ
9936	1798	35	and	and	CC
9936	1798	36	are	be	VBP
9936	1798	37	able	able	JJ
9936	1798	38	to	to	TO
9936	1798	39	digest	digest	VB
9936	1798	40	it	-PRON-	PRP
9936	1798	41	.	.	.
9936	1799	1	EGGS	EGGS	NNP
9936	1799	2	Ã	Ã	NNP
9936	1799	3	�	�	NNP
9936	1799	4	LA	LA	NNP
9936	1799	5	GOLDENROD	GOLDENROD	NNS
9936	1799	6	(	(	-LRB-
9936	1799	7	Sufficient	sufficient	JJ
9936	1799	8	to	to	TO
9936	1799	9	Serve	serve	VB
9936	1799	10	Six	six	CD
9936	1799	11	)	)	-RRB-
9936	1799	12	2	2	CD
9936	1799	13	c.	c.	NN
9936	1799	14	milk	milk	NN
9936	1799	15	2	2	CD
9936	1799	16	Tb	Tb	NNP
9936	1799	17	.	.	.
9936	1800	1	fat	fat	NNP
9936	1800	2	2	2	CD
9936	1800	3	Tb	Tb	NNP
9936	1800	4	.	.	.
9936	1801	1	flour	flour	NN
9936	1801	2	1/2	1/2	CD
9936	1801	3	tsp	tsp	NN
9936	1801	4	.	.	.
9936	1802	1	salt	salt	NN
9936	1802	2	1/8	1/8	CD
9936	1802	3	tsp	tsp	NN
9936	1802	4	.	.	.
9936	1803	1	pepper	pepper	NN
9936	1803	2	4	4	CD
9936	1803	3	hard	hard	RB
9936	1803	4	-	-	HYPH
9936	1803	5	cooked	cook	VBN
9936	1803	6	eggs	egg	NNS
9936	1803	7	6	6	CD
9936	1803	8	slices	slice	NNS
9936	1803	9	of	of	IN
9936	1803	10	toast	toast	NN
9936	1803	11	Heat	Heat	NNP
9936	1803	12	the	the	DT
9936	1803	13	milk	milk	NN
9936	1803	14	.	.	.
9936	1804	1	Brown	brown	VB
9936	1804	2	the	the	DT
9936	1804	3	fat	fat	NN
9936	1804	4	in	in	IN
9936	1804	5	a	a	DT
9936	1804	6	saucepan	saucepan	NN
9936	1804	7	,	,	,
9936	1804	8	add	add	VB
9936	1804	9	the	the	DT
9936	1804	10	flour	flour	NN
9936	1804	11	,	,	,
9936	1804	12	salt	salt	NN
9936	1804	13	,	,	,
9936	1804	14	and	and	CC
9936	1804	15	pepper	pepper	NN
9936	1804	16	,	,	,
9936	1804	17	and	and	CC
9936	1804	18	mix	mix	VB
9936	1804	19	well	well	RB
9936	1804	20	.	.	.
9936	1805	1	Then	then	RB
9936	1805	2	add	add	VB
9936	1805	3	the	the	DT
9936	1805	4	hot	hot	JJ
9936	1805	5	milk	milk	NN
9936	1805	6	and	and	CC
9936	1805	7	stir	stir	VB
9936	1805	8	until	until	IN
9936	1805	9	the	the	DT
9936	1805	10	sauce	sauce	NN
9936	1805	11	thickens	thicken	VBZ
9936	1805	12	.	.	.
9936	1806	1	Chop	chop	VB
9936	1806	2	the	the	DT
9936	1806	3	whites	white	NNS
9936	1806	4	of	of	IN
9936	1806	5	the	the	DT
9936	1806	6	hard	hard	RB
9936	1806	7	-	-	HYPH
9936	1806	8	cooked	cook	VBN
9936	1806	9	eggs	egg	NNS
9936	1806	10	into	into	IN
9936	1806	11	small	small	JJ
9936	1806	12	pieces	piece	NNS
9936	1806	13	,	,	,
9936	1806	14	and	and	CC
9936	1806	15	mix	mix	VB
9936	1806	16	them	-PRON-	PRP
9936	1806	17	with	with	IN
9936	1806	18	the	the	DT
9936	1806	19	white	white	JJ
9936	1806	20	sauce	sauce	NN
9936	1806	21	.	.	.
9936	1807	1	Arrange	arrange	VB
9936	1807	2	the	the	DT
9936	1807	3	toast	toast	NN
9936	1807	4	on	on	IN
9936	1807	5	a	a	DT
9936	1807	6	platter	platter	NN
9936	1807	7	and	and	CC
9936	1807	8	pour	pour	VB
9936	1807	9	the	the	DT
9936	1807	10	sauce	sauce	NN
9936	1807	11	over	over	IN
9936	1807	12	it	-PRON-	PRP
9936	1807	13	.	.	.
9936	1808	1	Put	put	VB
9936	1808	2	the	the	DT
9936	1808	3	hard	hard	RB
9936	1808	4	-	-	HYPH
9936	1808	5	cooked	cook	VBN
9936	1808	6	egg	egg	NN
9936	1808	7	yolks	yolk	NNS
9936	1808	8	through	through	IN
9936	1808	9	a	a	DT
9936	1808	10	sieve	sieve	NN
9936	1808	11	or	or	CC
9936	1808	12	a	a	DT
9936	1808	13	ricer	ricer	NN
9936	1808	14	and	and	CC
9936	1808	15	sprinkle	sprinkle	VB
9936	1808	16	them	-PRON-	PRP
9936	1808	17	on	on	IN
9936	1808	18	top	top	NN
9936	1808	19	of	of	IN
9936	1808	20	the	the	DT
9936	1808	21	white	white	JJ
9936	1808	22	sauce	sauce	NN
9936	1808	23	.	.	.
9936	1809	1	Serve	serve	VB
9936	1809	2	hot	hot	JJ
9936	1809	3	.	.	.
9936	1810	1	66	66	CD
9936	1810	2	.	.	.
9936	1811	1	SCALLOPED	SCALLOPED	NNP
9936	1811	2	EGGS.--A	eggs.--a	CD
9936	1811	3	quantity	quantity	NN
9936	1811	4	of	of	IN
9936	1811	5	carbohydrate	carbohydrate	NN
9936	1811	6	is	be	VBZ
9936	1811	7	added	add	VBN
9936	1811	8	to	to	IN
9936	1811	9	eggs	egg	NNS
9936	1811	10	when	when	WRB
9936	1811	11	they	-PRON-	PRP
9936	1811	12	are	be	VBP
9936	1811	13	scalloped	scallop	VBN
9936	1811	14	,	,	,
9936	1811	15	for	for	IN
9936	1811	16	the	the	DT
9936	1811	17	white	white	JJ
9936	1811	18	sauce	sauce	NN
9936	1811	19	and	and	CC
9936	1811	20	the	the	DT
9936	1811	21	cracker	cracker	NN
9936	1811	22	crumbs	crumb	VBZ
9936	1811	23	that	that	WDT
9936	1811	24	are	be	VBP
9936	1811	25	used	use	VBN
9936	1811	26	in	in	IN
9936	1811	27	this	this	DT
9936	1811	28	dish	dish	JJ
9936	1811	29	supply	supply	NN
9936	1811	30	this	this	DT
9936	1811	31	food	food	NN
9936	1811	32	substance	substance	NN
9936	1811	33	.	.	.
9936	1812	1	The	the	DT
9936	1812	2	cold	cold	JJ
9936	1812	3	meat	meat	NN
9936	1812	4	that	that	WDT
9936	1812	5	this	this	DT
9936	1812	6	dish	dish	NN
9936	1812	7	requires	require	VBZ
9936	1812	8	and	and	CC
9936	1812	9	that	that	DT
9936	1812	10	should	should	MD
9936	1812	11	be	be	VB
9936	1812	12	well	well	RB
9936	1812	13	chopped	chop	VBN
9936	1812	14	into	into	IN
9936	1812	15	small	small	JJ
9936	1812	16	pieces	piece	NNS
9936	1812	17	may	may	MD
9936	1812	18	be	be	VB
9936	1812	19	left	leave	VBN
9936	1812	20	-	-	HYPH
9936	1812	21	over	over	RP
9936	1812	22	from	from	IN
9936	1812	23	roasted	roast	VBN
9936	1812	24	,	,	,
9936	1812	25	stewed	stew	VBN
9936	1812	26	,	,	,
9936	1812	27	or	or	CC
9936	1812	28	even	even	RB
9936	1812	29	broiled	broil	VBN
9936	1812	30	meat	meat	NN
9936	1812	31	.	.	.
9936	1813	1	As	as	IN
9936	1813	2	this	this	DT
9936	1813	3	provides	provide	VBZ
9936	1813	4	an	an	DT
9936	1813	5	additional	additional	JJ
9936	1813	6	amount	amount	NN
9936	1813	7	of	of	IN
9936	1813	8	protein	protein	NN
9936	1813	9	,	,	,
9936	1813	10	the	the	DT
9936	1813	11	dish	dish	NN
9936	1813	12	on	on	IN
9936	1813	13	the	the	DT
9936	1813	14	whole	whole	NN
9936	1813	15	serves	serve	VBZ
9936	1813	16	as	as	IN
9936	1813	17	an	an	DT
9936	1813	18	excellent	excellent	JJ
9936	1813	19	substitute	substitute	NN
9936	1813	20	for	for	IN
9936	1813	21	meat	meat	NN
9936	1813	22	with	with	IN
9936	1813	23	carbohydrate	carbohydrate	NN
9936	1813	24	added	add	VBN
9936	1813	25	.	.	.
9936	1814	1	SCALLOPED	SCALLOPED	NNP
9936	1814	2	EGGS	EGGS	NNP
9936	1814	3	(	(	-LRB-
9936	1814	4	Sufficient	sufficient	JJ
9936	1814	5	to	to	TO
9936	1814	6	Serve	serve	VB
9936	1814	7	Six	six	CD
9936	1814	8	)	)	-RRB-
9936	1814	9	2	2	CD
9936	1814	10	c.	c.	NN
9936	1814	11	milk	milk	NN
9936	1814	12	2	2	CD
9936	1814	13	Tb	Tb	NNP
9936	1814	14	.	.	.
9936	1815	1	fat	fat	NNP
9936	1815	2	1/2	1/2	CD
9936	1815	3	tsp	tsp	NN
9936	1815	4	.	.	.
9936	1816	1	salt	salt	NN
9936	1816	2	1/8	1/8	CD
9936	1816	3	tsp	tsp	NN
9936	1816	4	.	.	.
9936	1817	1	pepper	pepper	NN
9936	1817	2	2	2	CD
9936	1817	3	Tb	Tb	NNP
9936	1817	4	.	.	.
9936	1818	1	flour	flour	NN
9936	1818	2	1	1	CD
9936	1818	3	c.	c.	NN
9936	1818	4	cracker	cracker	NN
9936	1818	5	crumbs	crumb	VBZ
9936	1818	6	4	4	CD
9936	1818	7	hard	hard	RB
9936	1818	8	-	-	HYPH
9936	1818	9	cooked	cook	VBN
9936	1818	10	eggs	egg	NNS
9936	1818	11	1	1	CD
9936	1818	12	c.	c.	NN
9936	1818	13	chopped	chop	VBD
9936	1818	14	cold	cold	JJ
9936	1818	15	meat	meat	NN
9936	1818	16	Heat	Heat	NNP
9936	1818	17	the	the	DT
9936	1818	18	milk	milk	NN
9936	1818	19	.	.	.
9936	1819	1	Brown	brown	VB
9936	1819	2	the	the	DT
9936	1819	3	fat	fat	NN
9936	1819	4	in	in	IN
9936	1819	5	a	a	DT
9936	1819	6	saucepan	saucepan	NN
9936	1819	7	,	,	,
9936	1819	8	add	add	VB
9936	1819	9	the	the	DT
9936	1819	10	salt	salt	NN
9936	1819	11	,	,	,
9936	1819	12	pepper	pepper	NN
9936	1819	13	,	,	,
9936	1819	14	and	and	CC
9936	1819	15	flour	flour	NN
9936	1819	16	,	,	,
9936	1819	17	and	and	CC
9936	1819	18	mix	mix	VB
9936	1819	19	well	well	RB
9936	1819	20	.	.	.
9936	1820	1	To	to	IN
9936	1820	2	this	this	DT
9936	1820	3	add	add	VB
9936	1820	4	the	the	DT
9936	1820	5	hot	hot	JJ
9936	1820	6	milk	milk	NN
9936	1820	7	.	.	.
9936	1821	1	Cook	cook	VB
9936	1821	2	until	until	IN
9936	1821	3	the	the	DT
9936	1821	4	sauce	sauce	NN
9936	1821	5	thickens	thicken	VBZ
9936	1821	6	,	,	,
9936	1821	7	stirring	stir	VBG
9936	1821	8	constantly	constantly	RB
9936	1821	9	.	.	.
9936	1822	1	Grease	grease	VB
9936	1822	2	a	a	DT
9936	1822	3	baking	baking	NN
9936	1822	4	dish	dish	NN
9936	1822	5	and	and	CC
9936	1822	6	place	place	NN
9936	1822	7	in	in	IN
9936	1822	8	it	-PRON-	PRP
9936	1822	9	1/3	1/3	CD
9936	1822	10	cupful	cupful	NN
9936	1822	11	of	of	IN
9936	1822	12	the	the	DT
9936	1822	13	cracker	cracker	NN
9936	1822	14	crumbs	crumb	VBZ
9936	1822	15	.	.	.
9936	1823	1	Over	over	IN
9936	1823	2	the	the	DT
9936	1823	3	crumbs	crumb	NNS
9936	1823	4	arrange	arrange	VBP
9936	1823	5	two	two	CD
9936	1823	6	of	of	IN
9936	1823	7	the	the	DT
9936	1823	8	eggs	egg	NNS
9936	1823	9	sliced	slice	VBN
9936	1823	10	thinly	thinly	RB
9936	1823	11	,	,	,
9936	1823	12	and	and	CC
9936	1823	13	on	on	IN
9936	1823	14	the	the	DT
9936	1823	15	top	top	NN
9936	1823	16	of	of	IN
9936	1823	17	the	the	DT
9936	1823	18	eggs	egg	NNS
9936	1823	19	put	put	VBD
9936	1823	20	half	half	NN
9936	1823	21	of	of	IN
9936	1823	22	the	the	DT
9936	1823	23	meat	meat	NN
9936	1823	24	.	.	.
9936	1824	1	Repeat	repeat	NN
9936	1824	2	by	by	IN
9936	1824	3	adding	add	VBG
9936	1824	4	a	a	DT
9936	1824	5	layer	layer	NN
9936	1824	6	of	of	IN
9936	1824	7	1/3	1/3	CD
9936	1824	8	cupful	cupful	NN
9936	1824	9	of	of	IN
9936	1824	10	the	the	DT
9936	1824	11	crumbs	crumb	NNS
9936	1824	12	,	,	,
9936	1824	13	the	the	DT
9936	1824	14	remaining	remain	VBG
9936	1824	15	eggs	egg	NNS
9936	1824	16	sliced	slice	VBN
9936	1824	17	,	,	,
9936	1824	18	and	and	CC
9936	1824	19	the	the	DT
9936	1824	20	remainder	remainder	NN
9936	1824	21	of	of	IN
9936	1824	22	the	the	DT
9936	1824	23	meat	meat	NN
9936	1824	24	.	.	.
9936	1825	1	Pour	pour	VB
9936	1825	2	the	the	DT
9936	1825	3	white	white	JJ
9936	1825	4	sauce	sauce	NN
9936	1825	5	over	over	IN
9936	1825	6	all	all	DT
9936	1825	7	and	and	CC
9936	1825	8	arrange	arrange	VB
9936	1825	9	the	the	DT
9936	1825	10	remaining	remaining	JJ
9936	1825	11	1/3	1/3	CD
9936	1825	12	cupful	cupful	NN
9936	1825	13	of	of	IN
9936	1825	14	crumbs	crumb	NNS
9936	1825	15	on	on	IN
9936	1825	16	top	top	NN
9936	1825	17	.	.	.
9936	1826	1	Bake	bake	VB
9936	1826	2	in	in	IN
9936	1826	3	a	a	DT
9936	1826	4	moderate	moderate	JJ
9936	1826	5	oven	oven	NN
9936	1826	6	for	for	IN
9936	1826	7	1/2	1/2	CD
9936	1826	8	hour	hour	NN
9936	1826	9	.	.	.
9936	1827	1	Serve	serve	VB
9936	1827	2	hot	hot	JJ
9936	1827	3	from	from	IN
9936	1827	4	the	the	DT
9936	1827	5	baking	baking	NN
9936	1827	6	dish	dish	NN
9936	1827	7	.	.	.
9936	1828	1	67	67	CD
9936	1828	2	.	.	.
9936	1829	1	INDIVIDUAL	INDIVIDUAL	NNP
9936	1829	2	BAKING	BAKING	NNP
9936	1829	3	DISHES	dish	NNS
9936	1829	4	FOR	for	IN
9936	1829	5	EGG	EGG	NNP
9936	1829	6	RECIPES.--Although	recipes.--although	VBP
9936	1829	7	the	the	DT
9936	1829	8	directions	direction	NNS
9936	1829	9	given	give	VBN
9936	1829	10	in	in	IN
9936	1829	11	the	the	DT
9936	1829	12	preceding	precede	VBG
9936	1829	13	recipe	recipe	NN
9936	1829	14	for	for	IN
9936	1829	15	scalloped	scallop	VBN
9936	1829	16	eggs	egg	NNS
9936	1829	17	state	state	NN
9936	1829	18	that	that	IN
9936	1829	19	this	this	DT
9936	1829	20	recipe	recipe	NN
9936	1829	21	is	be	VBZ
9936	1829	22	baked	bake	VBN
9936	1829	23	in	in	IN
9936	1829	24	a	a	DT
9936	1829	25	baking	baking	NN
9936	1829	26	dish	dish	NN
9936	1829	27	,	,	,
9936	1829	28	it	-PRON-	PRP
9936	1829	29	is	be	VBZ
9936	1829	30	not	not	RB
9936	1829	31	necessary	necessary	JJ
9936	1829	32	that	that	IN
9936	1829	33	one	one	CD
9936	1829	34	large	large	JJ
9936	1829	35	dish	dish	NN
9936	1829	36	of	of	IN
9936	1829	37	this	this	DT
9936	1829	38	kind	kind	NN
9936	1829	39	be	be	VB
9936	1829	40	used	use	VBN
9936	1829	41	,	,	,
9936	1829	42	for	for	IN
9936	1829	43	,	,	,
9936	1829	44	if	if	IN
9936	1829	45	desired	desire	VBN
9936	1829	46	,	,	,
9936	1829	47	individual	individual	JJ
9936	1829	48	baking	baking	NN
9936	1829	49	dishes	dish	NNS
9936	1829	50	may	may	MD
9936	1829	51	be	be	VB
9936	1829	52	substituted	substitute	VBN
9936	1829	53	.	.	.
9936	1830	1	In	in	IN
9936	1830	2	fact	fact	NN
9936	1830	3	,	,	,
9936	1830	4	any	any	DT
9936	1830	5	recipe	recipe	NN
9936	1830	6	for	for	IN
9936	1830	7	which	which	WDT
9936	1830	8	a	a	DT
9936	1830	9	large	large	JJ
9936	1830	10	baking	baking	NN
9936	1830	11	dish	dish	NN
9936	1830	12	would	would	MD
9936	1830	13	ordinarily	ordinarily	RB
9936	1830	14	be	be	VB
9936	1830	15	used	use	VBN
9936	1830	16	may	may	MD
9936	1830	17	be	be	VB
9936	1830	18	baked	bake	VBN
9936	1830	19	in	in	IN
9936	1830	20	the	the	DT
9936	1830	21	small	small	JJ
9936	1830	22	dishes	dish	NNS
9936	1830	23	used	use	VBN
9936	1830	24	for	for	IN
9936	1830	25	a	a	DT
9936	1830	26	single	single	JJ
9936	1830	27	serving	serving	NN
9936	1830	28	,	,	,
9936	1830	29	and	and	CC
9936	1830	30	eggs	egg	NNS
9936	1830	31	prepared	prepare	VBN
9936	1830	32	in	in	IN
9936	1830	33	this	this	DT
9936	1830	34	way	way	NN
9936	1830	35	are	be	VBP
9936	1830	36	especially	especially	RB
9936	1830	37	attractive	attractive	JJ
9936	1830	38	.	.	.
9936	1831	1	Such	such	JJ
9936	1831	2	dishes	dish	NNS
9936	1831	3	are	be	VBP
9936	1831	4	also	also	RB
9936	1831	5	used	use	VBN
9936	1831	6	for	for	IN
9936	1831	7	the	the	DT
9936	1831	8	baking	baking	NN
9936	1831	9	of	of	IN
9936	1831	10	custards	custard	NNS
9936	1831	11	or	or	CC
9936	1831	12	the	the	DT
9936	1831	13	molding	molding	NN
9936	1831	14	of	of	IN
9936	1831	15	jelly	jelly	NNP
9936	1831	16	and	and	CC
9936	1831	17	blanc	blanc	NN
9936	1831	18	mange	mange	NN
9936	1831	19	.	.	.
9936	1832	1	Since	since	IN
9936	1832	2	they	-PRON-	PRP
9936	1832	3	prove	prove	VBP
9936	1832	4	very	very	RB
9936	1832	5	useful	useful	JJ
9936	1832	6	and	and	CC
9936	1832	7	find	find	VBP
9936	1832	8	so	so	RB
9936	1832	9	much	much	JJ
9936	1832	10	favor	favor	NN
9936	1832	11	,	,	,
9936	1832	12	it	-PRON-	PRP
9936	1832	13	is	be	VBZ
9936	1832	14	advisable	advisable	JJ
9936	1832	15	for	for	IN
9936	1832	16	every	every	DT
9936	1832	17	housewife	housewife	NN
9936	1832	18	to	to	TO
9936	1832	19	add	add	VB
9936	1832	20	a	a	DT
9936	1832	21	few	few	JJ
9936	1832	22	of	of	IN
9936	1832	23	them	-PRON-	PRP
9936	1832	24	to	to	IN
9936	1832	25	her	-PRON-	PRP$
9936	1832	26	supply	supply	NN
9936	1832	27	of	of	IN
9936	1832	28	utensils	utensil	NNS
9936	1832	29	and	and	CC
9936	1832	30	to	to	TO
9936	1832	31	become	become	VB
9936	1832	32	familiar	familiar	JJ
9936	1832	33	with	with	IN
9936	1832	34	the	the	DT
9936	1832	35	varieties	variety	NNS
9936	1832	36	that	that	WDT
9936	1832	37	can	can	MD
9936	1832	38	be	be	VB
9936	1832	39	secured	secure	VBN
9936	1832	40	and	and	CC
9936	1832	41	the	the	DT
9936	1832	42	proper	proper	JJ
9936	1832	43	way	way	NN
9936	1832	44	to	to	TO
9936	1832	45	use	use	VB
9936	1832	46	them	-PRON-	PRP
9936	1832	47	.	.	.
9936	1833	1	Dishes	dish	NNS
9936	1833	2	of	of	IN
9936	1833	3	this	this	DT
9936	1833	4	kind	kind	NN
9936	1833	5	may	may	MD
9936	1833	6	be	be	VB
9936	1833	7	purchased	purchase	VBN
9936	1833	8	in	in	IN
9936	1833	9	both	both	CC
9936	1833	10	cheap	cheap	JJ
9936	1833	11	and	and	CC
9936	1833	12	expensive	expensive	JJ
9936	1833	13	varieties	variety	NNS
9936	1833	14	and	and	CC
9936	1833	15	in	in	IN
9936	1833	16	plain	plain	JJ
9936	1833	17	or	or	CC
9936	1833	18	fancy	fancy	JJ
9936	1833	19	styles	style	NNS
9936	1833	20	,	,	,
9936	1833	21	being	be	VBG
9936	1833	22	made	make	VBN
9936	1833	23	of	of	IN
9936	1833	24	white	white	JJ
9936	1833	25	porcelain	porcelain	NN
9936	1833	26	,	,	,
9936	1833	27	of	of	IN
9936	1833	28	glass	glass	NN
9936	1833	29	,	,	,
9936	1833	30	or	or	CC
9936	1833	31	of	of	IN
9936	1833	32	the	the	DT
9936	1833	33	brown	brown	JJ
9936	1833	34	ware	ware	NN
9936	1833	35	so	so	RB
9936	1833	36	much	much	RB
9936	1833	37	used	use	VBN
9936	1833	38	for	for	IN
9936	1833	39	large	large	JJ
9936	1833	40	baking	baking	NN
9936	1833	41	dishes	dish	NNS
9936	1833	42	and	and	CC
9936	1833	43	casseroles	casserole	NNS
9936	1833	44	and	and	CC
9936	1833	45	having	have	VBG
9936	1833	46	a	a	DT
9936	1833	47	white	white	JJ
9936	1833	48	glazing	glazing	NN
9936	1833	49	on	on	IN
9936	1833	50	the	the	DT
9936	1833	51	inside	inside	NN
9936	1833	52	.	.	.
9936	1834	1	68	68	CD
9936	1834	2	.	.	.
9936	1835	1	When	when	WRB
9936	1835	2	such	such	JJ
9936	1835	3	dishes	dish	NNS
9936	1835	4	are	be	VBP
9936	1835	5	used	use	VBN
9936	1835	6	as	as	IN
9936	1835	7	a	a	DT
9936	1835	8	means	means	NN
9936	1835	9	of	of	IN
9936	1835	10	adding	add	VBG
9936	1835	11	variety	variety	NN
9936	1835	12	to	to	IN
9936	1835	13	the	the	DT
9936	1835	14	cooking	cooking	NN
9936	1835	15	and	and	CC
9936	1835	16	serving	serving	NN
9936	1835	17	of	of	IN
9936	1835	18	eggs	egg	NNS
9936	1835	19	,	,	,
9936	1835	20	they	-PRON-	PRP
9936	1835	21	should	should	MD
9936	1835	22	be	be	VB
9936	1835	23	placed	place	VBN
9936	1835	24	in	in	IN
9936	1835	25	the	the	DT
9936	1835	26	oven	oven	NN
9936	1835	27	in	in	IN
9936	1835	28	a	a	DT
9936	1835	29	shallow	shallow	JJ
9936	1835	30	pan	pan	NN
9936	1835	31	containing	contain	VBG
9936	1835	32	enough	enough	JJ
9936	1835	33	hot	hot	JJ
9936	1835	34	water	water	NN
9936	1835	35	to	to	TO
9936	1835	36	come	come	VB
9936	1835	37	nearly	nearly	RB
9936	1835	38	to	to	IN
9936	1835	39	the	the	DT
9936	1835	40	top	top	NN
9936	1835	41	of	of	IN
9936	1835	42	them	-PRON-	PRP
9936	1835	43	.	.	.
9936	1836	1	The	the	DT
9936	1836	2	object	object	NN
9936	1836	3	of	of	IN
9936	1836	4	this	this	DT
9936	1836	5	plan	plan	NN
9936	1836	6	is	be	VBZ
9936	1836	7	to	to	TO
9936	1836	8	keep	keep	VB
9936	1836	9	the	the	DT
9936	1836	10	temperature	temperature	NN
9936	1836	11	uniform	uniform	NN
9936	1836	12	.	.	.
9936	1837	1	As	as	RB
9936	1837	2	long	long	RB
9936	1837	3	as	as	IN
9936	1837	4	the	the	DT
9936	1837	5	dishes	dish	NNS
9936	1837	6	are	be	VBP
9936	1837	7	surrounded	surround	VBN
9936	1837	8	by	by	IN
9936	1837	9	water	water	NN
9936	1837	10	,	,	,
9936	1837	11	the	the	DT
9936	1837	12	food	food	NN
9936	1837	13	to	to	TO
9936	1837	14	be	be	VB
9936	1837	15	cooked	cook	VBN
9936	1837	16	will	will	MD
9936	1837	17	not	not	RB
9936	1837	18	attain	attain	VB
9936	1837	19	a	a	DT
9936	1837	20	greater	great	JJR
9936	1837	21	heat	heat	NN
9936	1837	22	than	than	IN
9936	1837	23	212	212	CD
9936	1837	24	degrees	degree	NNS
9936	1837	25	Fahrenheit	fahrenheit	IN
9936	1837	26	,	,	,
9936	1837	27	because	because	IN
9936	1837	28	the	the	DT
9936	1837	29	surrounding	surround	VBG
9936	1837	30	water	water	NN
9936	1837	31	can	can	MD
9936	1837	32	not	not	RB
9936	1837	33	reach	reach	VB
9936	1837	34	a	a	DT
9936	1837	35	higher	high	JJR
9936	1837	36	temperature	temperature	NN
9936	1837	37	.	.	.
9936	1838	1	Food	food	NN
9936	1838	2	cooked	cook	VBN
9936	1838	3	in	in	IN
9936	1838	4	this	this	DT
9936	1838	5	way	way	NN
9936	1838	6	will	will	MD
9936	1838	7	be	be	VB
9936	1838	8	found	find	VBN
9936	1838	9	to	to	TO
9936	1838	10	be	be	VB
9936	1838	11	baked	bake	VBN
9936	1838	12	much	much	RB
9936	1838	13	more	more	RBR
9936	1838	14	evenly	evenly	RB
9936	1838	15	and	and	CC
9936	1838	16	to	to	TO
9936	1838	17	be	be	VB
9936	1838	18	of	of	IN
9936	1838	19	a	a	DT
9936	1838	20	better	well	JJR
9936	1838	21	consistency	consistency	NN
9936	1838	22	than	than	IN
9936	1838	23	food	food	NN
9936	1838	24	that	that	WDT
9936	1838	25	is	be	VBZ
9936	1838	26	subjected	subject	VBN
9936	1838	27	to	to	IN
9936	1838	28	the	the	DT
9936	1838	29	high	high	JJ
9936	1838	30	temperature	temperature	NN
9936	1838	31	of	of	IN
9936	1838	32	the	the	DT
9936	1838	33	oven	oven	NN
9936	1838	34	.	.	.
9936	1839	1	Most	Most	JJS
9936	1839	2	of	of	IN
9936	1839	3	the	the	DT
9936	1839	4	recipes	recipe	NNS
9936	1839	5	that	that	WDT
9936	1839	6	follow	follow	VBP
9936	1839	7	,	,	,
9936	1839	8	while	while	IN
9936	1839	9	they	-PRON-	PRP
9936	1839	10	can	can	MD
9936	1839	11	be	be	VB
9936	1839	12	baked	bake	VBN
9936	1839	13	in	in	IN
9936	1839	14	large	large	JJ
9936	1839	15	baking	baking	NN
9936	1839	16	dishes	dish	NNS
9936	1839	17	if	if	IN
9936	1839	18	desired	desire	VBN
9936	1839	19	and	and	CC
9936	1839	20	then	then	RB
9936	1839	21	served	serve	VBD
9936	1839	22	from	from	IN
9936	1839	23	the	the	DT
9936	1839	24	dish	dish	NN
9936	1839	25	,	,	,
9936	1839	26	are	be	VBP
9936	1839	27	designed	design	VBN
9936	1839	28	particularly	particularly	RB
9936	1839	29	to	to	TO
9936	1839	30	be	be	VB
9936	1839	31	used	use	VBN
9936	1839	32	in	in	IN
9936	1839	33	individual	individual	JJ
9936	1839	34	baking	baking	NN
9936	1839	35	dishes	dish	NNS
9936	1839	36	.	.	.
9936	1840	1	69	69	CD
9936	1840	2	.	.	.
9936	1841	1	BAKED	BAKED	NNP
9936	1841	2	EGGS	EGGS	NNP
9936	1841	3	IN	in	IN
9936	1841	4	CREAM.--A	cream.--a	CD
9936	1841	5	dish	dish	NN
9936	1841	6	that	that	WDT
9936	1841	7	is	be	VBZ
9936	1841	8	particularly	particularly	RB
9936	1841	9	desirable	desirable	JJ
9936	1841	10	for	for	IN
9936	1841	11	breakfast	breakfast	NN
9936	1841	12	,	,	,
9936	1841	13	but	but	CC
9936	1841	14	that	that	DT
9936	1841	15	may	may	MD
9936	1841	16	be	be	VB
9936	1841	17	served	serve	VBN
9936	1841	18	for	for	IN
9936	1841	19	luncheon	luncheon	NN
9936	1841	20	,	,	,
9936	1841	21	is	be	VBZ
9936	1841	22	made	make	VBN
9936	1841	23	by	by	IN
9936	1841	24	baking	bake	VBG
9936	1841	25	eggs	egg	NNS
9936	1841	26	in	in	IN
9936	1841	27	cream	cream	NN
9936	1841	28	according	accord	VBG
9936	1841	29	to	to	IN
9936	1841	30	the	the	DT
9936	1841	31	accompanying	accompanying	JJ
9936	1841	32	recipe	recipe	NN
9936	1841	33	.	.	.
9936	1842	1	Besides	besides	IN
9936	1842	2	being	be	VBG
9936	1842	3	very	very	RB
9936	1842	4	appetizing	appetizing	JJ
9936	1842	5	,	,	,
9936	1842	6	this	this	DT
9936	1842	7	dish	dish	NN
9936	1842	8	is	be	VBZ
9936	1842	9	high	high	JJ
9936	1842	10	in	in	IN
9936	1842	11	food	food	NN
9936	1842	12	value	value	NN
9936	1842	13	because	because	IN
9936	1842	14	of	of	IN
9936	1842	15	the	the	DT
9936	1842	16	addition	addition	NN
9936	1842	17	of	of	IN
9936	1842	18	the	the	DT
9936	1842	19	cream	cream	NN
9936	1842	20	and	and	CC
9936	1842	21	fat	fat	NN
9936	1842	22	.	.	.
9936	1843	1	Crisp	crisp	JJ
9936	1843	2	toast	toast	NN
9936	1843	3	served	serve	VBD
9936	1843	4	with	with	IN
9936	1843	5	eggs	egg	NNS
9936	1843	6	prepared	prepare	VBN
9936	1843	7	in	in	IN
9936	1843	8	this	this	DT
9936	1843	9	way	way	NN
9936	1843	10	is	be	VBZ
9936	1843	11	very	very	RB
9936	1843	12	delightful	delightful	JJ
9936	1843	13	.	.	.
9936	1844	1	BAKED	baked	NN
9936	1844	2	EGGS	EGGS	NNP
9936	1844	3	IN	in	IN
9936	1844	4	CREAM	cream	NN
9936	1844	5	(	(	-LRB-
9936	1844	6	Sufficient	sufficient	JJ
9936	1844	7	to	to	TO
9936	1844	8	Serve	serve	VB
9936	1844	9	Six	six	CD
9936	1844	10	)	)	-RRB-
9936	1844	11	6	6	CD
9936	1844	12	eggs	egg	NNS
9936	1844	13	1	1	CD
9936	1844	14	Tb	Tb	NNS
9936	1844	15	.	.	.
9936	1845	1	butter	butter	NN
9936	1845	2	1/2	1/2	CD
9936	1845	3	tsp	tsp	NN
9936	1845	4	.	.	.
9936	1846	1	salt	salt	NN
9936	1846	2	1/4	1/4	CD
9936	1846	3	tsp	tsp	NN
9936	1846	4	.	.	.
9936	1847	1	pepper	pepper	NNP
9936	1847	2	3/4	3/4	CD
9936	1847	3	c.	c.	NN
9936	1847	4	cream	cream	NN
9936	1847	5	Grease	Grease	NNP
9936	1847	6	six	six	CD
9936	1847	7	individual	individual	JJ
9936	1847	8	baking	bake	VBG
9936	1847	9	dishes	dish	NNS
9936	1847	10	and	and	CC
9936	1847	11	break	break	VB
9936	1847	12	an	an	DT
9936	1847	13	egg	egg	NN
9936	1847	14	into	into	IN
9936	1847	15	each	each	DT
9936	1847	16	.	.	.
9936	1848	1	Put	put	VB
9936	1848	2	a	a	DT
9936	1848	3	small	small	JJ
9936	1848	4	piece	piece	NN
9936	1848	5	of	of	IN
9936	1848	6	butter	butter	NN
9936	1848	7	on	on	IN
9936	1848	8	top	top	NN
9936	1848	9	of	of	IN
9936	1848	10	each	each	DT
9936	1848	11	egg	egg	NN
9936	1848	12	and	and	CC
9936	1848	13	season	season	NN
9936	1848	14	with	with	IN
9936	1848	15	salt	salt	NN
9936	1848	16	and	and	CC
9936	1848	17	pepper	pepper	NN
9936	1848	18	.	.	.
9936	1849	1	Pour	pour	VB
9936	1849	2	over	over	IN
9936	1849	3	each	each	DT
9936	1849	4	egg	egg	NN
9936	1849	5	two	two	CD
9936	1849	6	tablespoonfuls	tablespoonful	NNS
9936	1849	7	of	of	IN
9936	1849	8	cream	cream	NN
9936	1849	9	.	.	.
9936	1850	1	Place	place	VB
9936	1850	2	the	the	DT
9936	1850	3	baking	baking	NN
9936	1850	4	dishes	dish	NNS
9936	1850	5	in	in	IN
9936	1850	6	a	a	DT
9936	1850	7	shallow	shallow	JJ
9936	1850	8	pan	pan	NN
9936	1850	9	of	of	IN
9936	1850	10	hot	hot	JJ
9936	1850	11	water	water	NN
9936	1850	12	and	and	CC
9936	1850	13	bake	bake	VB
9936	1850	14	until	until	IN
9936	1850	15	the	the	DT
9936	1850	16	eggs	egg	NNS
9936	1850	17	are	be	VBP
9936	1850	18	as	as	RB
9936	1850	19	hard	hard	JJ
9936	1850	20	as	as	IN
9936	1850	21	desired	desire	VBN
9936	1850	22	.	.	.
9936	1851	1	Serve	serve	VB
9936	1851	2	hot	hot	JJ
9936	1851	3	.	.	.
9936	1852	1	70	70	CD
9936	1852	2	.	.	.
9936	1853	1	SHIRRED	shirr	VBN
9936	1853	2	EGGS	egg	VBN
9936	1853	3	WITH	with	IN
9936	1853	4	HAM.--An	ham.--an	NN
9936	1853	5	excellent	excellent	JJ
9936	1853	6	way	way	NN
9936	1853	7	in	in	IN
9936	1853	8	which	which	WDT
9936	1853	9	to	to	TO
9936	1853	10	utilize	utilize	VB
9936	1853	11	scraps	scrap	NNS
9936	1853	12	of	of	IN
9936	1853	13	ham	ham	NN
9936	1853	14	is	be	VBZ
9936	1853	15	to	to	TO
9936	1853	16	combine	combine	VB
9936	1853	17	them	-PRON-	PRP
9936	1853	18	with	with	IN
9936	1853	19	eggs	egg	NNS
9936	1853	20	to	to	TO
9936	1853	21	make	make	VB
9936	1853	22	a	a	DT
9936	1853	23	dish	dish	NN
9936	1853	24	that	that	WDT
9936	1853	25	may	may	MD
9936	1853	26	be	be	VB
9936	1853	27	served	serve	VBN
9936	1853	28	in	in	IN
9936	1853	29	place	place	NN
9936	1853	30	of	of	IN
9936	1853	31	meat	meat	NN
9936	1853	32	.	.	.
9936	1854	1	This	this	DT
9936	1854	2	dish	dish	NN
9936	1854	3	,	,	,
9936	1854	4	besides	besides	IN
9936	1854	5	being	be	VBG
9936	1854	6	high	high	JJ
9936	1854	7	in	in	IN
9936	1854	8	food	food	NN
9936	1854	9	value	value	NN
9936	1854	10	,	,	,
9936	1854	11	is	be	VBZ
9936	1854	12	very	very	RB
9936	1854	13	tasty	tasty	JJ
9936	1854	14	because	because	IN
9936	1854	15	of	of	IN
9936	1854	16	the	the	DT
9936	1854	17	flavor	flavor	NN
9936	1854	18	of	of	IN
9936	1854	19	the	the	DT
9936	1854	20	ham	ham	NNP
9936	1854	21	and	and	CC
9936	1854	22	the	the	DT
9936	1854	23	fact	fact	NN
9936	1854	24	that	that	IN
9936	1854	25	it	-PRON-	PRP
9936	1854	26	is	be	VBZ
9936	1854	27	quite	quite	RB
9936	1854	28	highly	highly	RB
9936	1854	29	seasoned	seasoned	JJ
9936	1854	30	.	.	.
9936	1855	1	SHIRRED	shirr	VBN
9936	1855	2	EGGS	egg	VBN
9936	1855	3	WITH	with	IN
9936	1855	4	HAM	ham	NN
9936	1855	5	(	(	-LRB-
9936	1855	6	Sufficient	sufficient	JJ
9936	1855	7	to	to	TO
9936	1855	8	Serve	serve	VB
9936	1855	9	Six	six	CD
9936	1855	10	)	)	-RRB-
9936	1855	11	1/2	1/2	CD
9936	1855	12	tsp	tsp	NN
9936	1855	13	.	.	.
9936	1856	1	prepared	prepared	JJ
9936	1856	2	mustard	mustard	NNP
9936	1856	3	1/4	1/4	CD
9936	1856	4	tsp	tsp	NN
9936	1856	5	.	.	.
9936	1857	1	pepper	pepper	NN
9936	1857	2	1	1	CD
9936	1857	3	c.	c.	NN
9936	1857	4	chopped	chop	VBN
9936	1857	5	ham	ham	NNP
9936	1857	6	6	6	CD
9936	1857	7	eggs	egg	NNS
9936	1857	8	1/4	1/4	CD
9936	1857	9	tsp	tsp	NN
9936	1857	10	.	.	.
9936	1858	1	salt	salt	NN
9936	1858	2	1	1	CD
9936	1858	3	Tb	Tb	NNP
9936	1858	4	.	.	.
9936	1859	1	butter	butter	NN
9936	1859	2	Grease	Grease	NNP
9936	1859	3	six	six	CD
9936	1859	4	individual	individual	JJ
9936	1859	5	baking	bake	VBG
9936	1859	6	dishes	dish	NNS
9936	1859	7	.	.	.
9936	1860	1	Mix	mix	VB
9936	1860	2	the	the	DT
9936	1860	3	mustard	mustard	NN
9936	1860	4	and	and	CC
9936	1860	5	pepper	pepper	NN
9936	1860	6	with	with	IN
9936	1860	7	the	the	DT
9936	1860	8	ham	ham	NN
9936	1860	9	,	,	,
9936	1860	10	and	and	CC
9936	1860	11	then	then	RB
9936	1860	12	divide	divide	VB
9936	1860	13	this	this	DT
9936	1860	14	mixture	mixture	NN
9936	1860	15	as	as	RB
9936	1860	16	evenly	evenly	RB
9936	1860	17	as	as	IN
9936	1860	18	possible	possible	JJ
9936	1860	19	into	into	IN
9936	1860	20	the	the	DT
9936	1860	21	baking	bake	VBG
9936	1860	22	dishes	dish	NNS
9936	1860	23	.	.	.
9936	1861	1	Break	break	VB
9936	1861	2	an	an	DT
9936	1861	3	egg	egg	NN
9936	1861	4	on	on	IN
9936	1861	5	top	top	NN
9936	1861	6	of	of	IN
9936	1861	7	the	the	DT
9936	1861	8	ham	ham	NN
9936	1861	9	in	in	IN
9936	1861	10	each	each	DT
9936	1861	11	dish	dish	NN
9936	1861	12	,	,	,
9936	1861	13	season	season	NN
9936	1861	14	with	with	IN
9936	1861	15	salt	salt	NN
9936	1861	16	,	,	,
9936	1861	17	and	and	CC
9936	1861	18	put	put	VBD
9936	1861	19	a	a	DT
9936	1861	20	small	small	JJ
9936	1861	21	piece	piece	NN
9936	1861	22	of	of	IN
9936	1861	23	butter	butter	NN
9936	1861	24	on	on	IN
9936	1861	25	each	each	DT
9936	1861	26	.	.	.
9936	1862	1	Place	place	VB
9936	1862	2	the	the	DT
9936	1862	3	dishes	dish	NNS
9936	1862	4	in	in	IN
9936	1862	5	a	a	DT
9936	1862	6	shallow	shallow	JJ
9936	1862	7	pan	pan	NN
9936	1862	8	of	of	IN
9936	1862	9	hot	hot	JJ
9936	1862	10	water	water	NN
9936	1862	11	and	and	CC
9936	1862	12	bake	bake	VB
9936	1862	13	in	in	RP
9936	1862	14	a	a	DT
9936	1862	15	moderate	moderate	JJ
9936	1862	16	oven	oven	NN
9936	1862	17	until	until	IN
9936	1862	18	the	the	DT
9936	1862	19	eggs	egg	NNS
9936	1862	20	are	be	VBP
9936	1862	21	well	well	RB
9936	1862	22	set	set	VBN
9936	1862	23	or	or	CC
9936	1862	24	hardened	harden	VBN
9936	1862	25	.	.	.
9936	1863	1	Remove	remove	VB
9936	1863	2	from	from	IN
9936	1863	3	the	the	DT
9936	1863	4	oven	oven	NN
9936	1863	5	and	and	CC
9936	1863	6	serve	serve	VB
9936	1863	7	at	at	IN
9936	1863	8	once	once	RB
9936	1863	9	.	.	.
9936	1864	1	71	71	CD
9936	1864	2	.	.	.
9936	1865	1	EGG	EGG	NNP
9936	1865	2	SOUFFLÃ	SOUFFLÃ	NNP
9936	1865	3	�	�	NNP
9936	1865	4	.--If	.--If	NFP
9936	1865	5	a	a	DT
9936	1865	6	delicate	delicate	JJ
9936	1865	7	dish	dish	NN
9936	1865	8	for	for	IN
9936	1865	9	children	child	NNS
9936	1865	10	or	or	CC
9936	1865	11	invalids	invalid	NNS
9936	1865	12	is	be	VBZ
9936	1865	13	desired	desire	VBN
9936	1865	14	,	,	,
9936	1865	15	egg	egg	NNP
9936	1865	16	soufflÃ	soufflÃ	NNP
9936	1865	17	©	©	NNP
9936	1865	18	will	will	MD
9936	1865	19	answer	answer	VB
9936	1865	20	the	the	DT
9936	1865	21	purpose	purpose	NN
9936	1865	22	very	very	RB
9936	1865	23	well	well	RB
9936	1865	24	.	.	.
9936	1866	1	This	this	DT
9936	1866	2	dish	dish	NN
9936	1866	3	is	be	VBZ
9936	1866	4	light	light	JJ
9936	1866	5	in	in	IN
9936	1866	6	character	character	NN
9936	1866	7	,	,	,
9936	1866	8	but	but	CC
9936	1866	9	it	-PRON-	PRP
9936	1866	10	is	be	VBZ
9936	1866	11	high	high	JJ
9936	1866	12	in	in	IN
9936	1866	13	protein	protein	NN
9936	1866	14	and	and	CC
9936	1866	15	to	to	IN
9936	1866	16	most	most	JJS
9936	1866	17	persons	person	NNS
9936	1866	18	is	be	VBZ
9936	1866	19	very	very	RB
9936	1866	20	delightful	delightful	JJ
9936	1866	21	.	.	.
9936	1867	1	It	-PRON-	PRP
9936	1867	2	is	be	VBZ
9936	1867	3	more	more	RBR
9936	1867	4	attractive	attractive	JJ
9936	1867	5	if	if	IN
9936	1867	6	baked	bake	VBN
9936	1867	7	in	in	IN
9936	1867	8	individual	individual	JJ
9936	1867	9	baking	baking	NN
9936	1867	10	dishes	dish	NNS
9936	1867	11	,	,	,
9936	1867	12	but	but	CC
9936	1867	13	it	-PRON-	PRP
9936	1867	14	may	may	MD
9936	1867	15	be	be	VB
9936	1867	16	baked	bake	VBN
9936	1867	17	in	in	IN
9936	1867	18	a	a	DT
9936	1867	19	large	large	JJ
9936	1867	20	baking	baking	NN
9936	1867	21	dish	dish	NN
9936	1867	22	and	and	CC
9936	1867	23	served	serve	VBD
9936	1867	24	directly	directly	RB
9936	1867	25	from	from	IN
9936	1867	26	the	the	DT
9936	1867	27	dish	dish	NN
9936	1867	28	.	.	.
9936	1868	1	To	to	TO
9936	1868	2	improve	improve	VB
9936	1868	3	the	the	DT
9936	1868	4	flavor	flavor	NN
9936	1868	5	of	of	IN
9936	1868	6	egg	egg	NN
9936	1868	7	soufflÃ	soufflÃ	NNP
9936	1868	8	©	©	NNP
9936	1868	9	and	and	CC
9936	1868	10	make	make	VB
9936	1868	11	it	-PRON-	PRP
9936	1868	12	a	a	DT
9936	1868	13	more	more	RBR
9936	1868	14	appetizing	appetizing	JJ
9936	1868	15	dish	dish	NN
9936	1868	16	,	,	,
9936	1868	17	tomato	tomato	NN
9936	1868	18	sauce	sauce	NN
9936	1868	19	is	be	VBZ
9936	1868	20	often	often	RB
9936	1868	21	served	serve	VBN
9936	1868	22	with	with	IN
9936	1868	23	it	-PRON-	PRP
9936	1868	24	.	.	.
9936	1869	1	EGG	EGG	NNP
9936	1869	2	SOUFFLÃ	SOUFFLÃ	NNP
9936	1869	3	�	�	NNP
9936	1869	4	(	(	-LRB-
9936	1869	5	Sufficient	sufficient	JJ
9936	1869	6	to	to	TO
9936	1869	7	Serve	serve	VB
9936	1869	8	Eight	eight	CD
9936	1869	9	)	)	-RRB-
9936	1869	10	1	1	CD
9936	1869	11	c.	c.	NN
9936	1869	12	milk	milk	NN
9936	1869	13	2	2	CD
9936	1869	14	Tb	Tb	NNP
9936	1869	15	.	.	.
9936	1870	1	fat	fat	NNP
9936	1870	2	2	2	CD
9936	1870	3	Tb	Tb	NNP
9936	1870	4	.	.	.
9936	1871	1	flour	flour	NN
9936	1871	2	1/2	1/2	CD
9936	1871	3	tsp	tsp	NN
9936	1871	4	.	.	.
9936	1872	1	salt	salt	NN
9936	1872	2	1	1	CD
9936	1872	3	Tb	Tb	NNP
9936	1872	4	.	.	.
9936	1873	1	chopped	chop	VBN
9936	1873	2	parsley	parsley	NNP
9936	1873	3	4	4	CD
9936	1873	4	eggs	egg	NNS
9936	1873	5	Heat	heat	VB
9936	1873	6	the	the	DT
9936	1873	7	milk	milk	NN
9936	1873	8	.	.	.
9936	1874	1	Brown	brown	VB
9936	1874	2	the	the	DT
9936	1874	3	fat	fat	NN
9936	1874	4	in	in	IN
9936	1874	5	a	a	DT
9936	1874	6	saucepan	saucepan	NN
9936	1874	7	,	,	,
9936	1874	8	add	add	VB
9936	1874	9	to	to	IN
9936	1874	10	it	-PRON-	PRP
9936	1874	11	the	the	DT
9936	1874	12	flour	flour	NN
9936	1874	13	,	,	,
9936	1874	14	salt	salt	NN
9936	1874	15	,	,	,
9936	1874	16	and	and	CC
9936	1874	17	parsley	parsley	NN
9936	1874	18	,	,	,
9936	1874	19	and	and	CC
9936	1874	20	mix	mix	VB
9936	1874	21	well	well	RB
9936	1874	22	.	.	.
9936	1875	1	Pour	pour	VB
9936	1875	2	in	in	IN
9936	1875	3	the	the	DT
9936	1875	4	hot	hot	JJ
9936	1875	5	milk	milk	NN
9936	1875	6	,	,	,
9936	1875	7	stir	stir	VB
9936	1875	8	constantly	constantly	RB
9936	1875	9	until	until	IN
9936	1875	10	the	the	DT
9936	1875	11	sauce	sauce	NN
9936	1875	12	thickens	thicken	VBZ
9936	1875	13	,	,	,
9936	1875	14	and	and	CC
9936	1875	15	then	then	RB
9936	1875	16	remove	remove	VB
9936	1875	17	from	from	IN
9936	1875	18	the	the	DT
9936	1875	19	fire	fire	NN
9936	1875	20	.	.	.
9936	1876	1	Separate	separate	VB
9936	1876	2	the	the	DT
9936	1876	3	eggs	egg	NNS
9936	1876	4	and	and	CC
9936	1876	5	add	add	VB
9936	1876	6	the	the	DT
9936	1876	7	well	well	RB
9936	1876	8	-	-	HYPH
9936	1876	9	beaten	beat	VBN
9936	1876	10	yolks	yolk	NNS
9936	1876	11	to	to	IN
9936	1876	12	the	the	DT
9936	1876	13	sauce	sauce	NN
9936	1876	14	,	,	,
9936	1876	15	stirring	stir	VBG
9936	1876	16	rapidly	rapidly	RB
9936	1876	17	so	so	IN
9936	1876	18	that	that	IN
9936	1876	19	the	the	DT
9936	1876	20	egg	egg	NN
9936	1876	21	will	will	MD
9936	1876	22	not	not	RB
9936	1876	23	curd	curd	VB
9936	1876	24	.	.	.
9936	1877	1	Beat	beat	VB
9936	1877	2	the	the	DT
9936	1877	3	whites	white	NNS
9936	1877	4	stiff	stiff	VB
9936	1877	5	and	and	CC
9936	1877	6	fold	fold	VB
9936	1877	7	them	-PRON-	PRP
9936	1877	8	carefully	carefully	RB
9936	1877	9	into	into	IN
9936	1877	10	the	the	DT
9936	1877	11	sauce	sauce	NN
9936	1877	12	.	.	.
9936	1878	1	Turn	turn	VB
9936	1878	2	into	into	IN
9936	1878	3	well	well	RB
9936	1878	4	-	-	HYPH
9936	1878	5	greased	grease	VBN
9936	1878	6	individual	individual	JJ
9936	1878	7	baking	baking	NN
9936	1878	8	dishes	dish	NNS
9936	1878	9	until	until	IN
9936	1878	10	they	-PRON-	PRP
9936	1878	11	are	be	VBP
9936	1878	12	about	about	RB
9936	1878	13	two	two	CD
9936	1878	14	-	-	HYPH
9936	1878	15	thirds	third	NNS
9936	1878	16	full	full	JJ
9936	1878	17	,	,	,
9936	1878	18	place	place	NN
9936	1878	19	in	in	IN
9936	1878	20	a	a	DT
9936	1878	21	shallow	shallow	JJ
9936	1878	22	pan	pan	NN
9936	1878	23	of	of	IN
9936	1878	24	hot	hot	JJ
9936	1878	25	water	water	NN
9936	1878	26	,	,	,
9936	1878	27	and	and	CC
9936	1878	28	bake	bake	VB
9936	1878	29	until	until	IN
9936	1878	30	firm	firm	NN
9936	1878	31	when	when	WRB
9936	1878	32	touched	touch	VBN
9936	1878	33	with	with	IN
9936	1878	34	the	the	DT
9936	1878	35	finger	finger	NN
9936	1878	36	.	.	.
9936	1879	1	Serve	serve	VB
9936	1879	2	at	at	IN
9936	1879	3	once	once	RB
9936	1879	4	in	in	IN
9936	1879	5	the	the	DT
9936	1879	6	dishes	dish	NNS
9936	1879	7	in	in	IN
9936	1879	8	which	which	WDT
9936	1879	9	they	-PRON-	PRP
9936	1879	10	are	be	VBP
9936	1879	11	baked	baked	JJ
9936	1879	12	,	,	,
9936	1879	13	because	because	IN
9936	1879	14	they	-PRON-	PRP
9936	1879	15	shrink	shrink	VBP
9936	1879	16	when	when	WRB
9936	1879	17	they	-PRON-	PRP
9936	1879	18	are	be	VBP
9936	1879	19	allowed	allow	VBN
9936	1879	20	to	to	TO
9936	1879	21	cool	cool	VB
9936	1879	22	.	.	.
9936	1880	1	72	72	CD
9936	1880	2	.	.	.
9936	1881	1	The	the	DT
9936	1881	2	tomato	tomato	NN
9936	1881	3	sauce	sauce	NN
9936	1881	4	that	that	WDT
9936	1881	5	is	be	VBZ
9936	1881	6	often	often	RB
9936	1881	7	served	serve	VBN
9936	1881	8	with	with	IN
9936	1881	9	egg	egg	NN
9936	1881	10	soufflÃ	soufflÃ	NNP
9936	1881	11	©	©	NNP
9936	1881	12	is	be	VBZ
9936	1881	13	made	make	VBN
9936	1881	14	as	as	IN
9936	1881	15	follows	follow	VBZ
9936	1881	16	:	:	:
9936	1881	17	TOMATO	TOMATO	NNP
9936	1881	18	SAUCE	sauce	NN
9936	1881	19	1	1	CD
9936	1881	20	1/2	1/2	CD
9936	1881	21	c.	c.	NN
9936	1881	22	strained	strain	VBD
9936	1881	23	stewed	stewed	JJ
9936	1881	24	tomatoes	tomato	NNS
9936	1881	25	2	2	CD
9936	1881	26	Tb	Tb	NNP
9936	1881	27	.	.	.
9936	1882	1	fat	fat	NNP
9936	1882	2	1/2	1/2	CD
9936	1882	3	tsp	tsp	NN
9936	1882	4	.	.	.
9936	1883	1	salt	salt	NN
9936	1883	2	1/8	1/8	CD
9936	1883	3	tsp	tsp	NN
9936	1883	4	.	.	.
9936	1884	1	pepper	pepper	NN
9936	1884	2	2	2	CD
9936	1884	3	Tb	Tb	NNP
9936	1884	4	.	.	.
9936	1885	1	flour	flour	NN
9936	1885	2	Force	Force	NNP
9936	1885	3	enough	enough	JJ
9936	1885	4	stewed	stew	VBN
9936	1885	5	tomatoes	tomato	NNS
9936	1885	6	through	through	IN
9936	1885	7	a	a	DT
9936	1885	8	sieve	sieve	NN
9936	1885	9	to	to	TO
9936	1885	10	make	make	VB
9936	1885	11	1	1	CD
9936	1885	12	1/2	1/2	CD
9936	1885	13	cupfuls	cupful	NNS
9936	1885	14	of	of	IN
9936	1885	15	strained	strained	JJ
9936	1885	16	tomato	tomato	NNP
9936	1885	17	.	.	.
9936	1886	1	Heat	heat	VB
9936	1886	2	the	the	DT
9936	1886	3	strained	strained	JJ
9936	1886	4	tomato	tomato	NN
9936	1886	5	and	and	CC
9936	1886	6	to	to	IN
9936	1886	7	it	-PRON-	PRP
9936	1886	8	add	add	VB
9936	1886	9	the	the	DT
9936	1886	10	fat	fat	NN
9936	1886	11	,	,	,
9936	1886	12	salt	salt	NN
9936	1886	13	,	,	,
9936	1886	14	and	and	CC
9936	1886	15	pepper	pepper	NN
9936	1886	16	.	.	.
9936	1887	1	Moisten	moisten	VB
9936	1887	2	the	the	DT
9936	1887	3	flour	flour	NN
9936	1887	4	with	with	IN
9936	1887	5	a	a	DT
9936	1887	6	little	little	JJ
9936	1887	7	cold	cold	JJ
9936	1887	8	water	water	NN
9936	1887	9	and	and	CC
9936	1887	10	add	add	VB
9936	1887	11	it	-PRON-	PRP
9936	1887	12	to	to	IN
9936	1887	13	the	the	DT
9936	1887	14	hot	hot	JJ
9936	1887	15	tomato	tomato	NN
9936	1887	16	.	.	.
9936	1888	1	Cook	cook	VB
9936	1888	2	for	for	IN
9936	1888	3	5	5	CD
9936	1888	4	minutes	minute	NNS
9936	1888	5	.	.	.
9936	1889	1	Serve	serve	VB
9936	1889	2	over	over	IN
9936	1889	3	the	the	DT
9936	1889	4	soufflÃ	soufflÃ	NNP
9936	1889	5	©	©	NN
9936	1889	6	.	.	.
9936	1890	1	[	[	-LRB-
9936	1890	2	Illustration	illustration	NN
9936	1890	3	:	:	:
9936	1890	4	FIG	FIG	NNP
9936	1890	5	.	.	.
9936	1891	1	17	17	CD
9936	1891	2	]	]	-RRB-
9936	1891	3	73	73	CD
9936	1891	4	.	.	.
9936	1892	1	Alpine	Alpine	NNP
9936	1892	2	Eggs.--It	Eggs.--It	NNP
9936	1892	3	is	be	VBZ
9936	1892	4	rather	rather	RB
9936	1892	5	unusual	unusual	JJ
9936	1892	6	to	to	TO
9936	1892	7	combine	combine	VB
9936	1892	8	cream	cream	NN
9936	1892	9	or	or	CC
9936	1892	10	cottage	cottage	NN
9936	1892	11	cheese	cheese	NN
9936	1892	12	with	with	IN
9936	1892	13	eggs	egg	NNS
9936	1892	14	,	,	,
9936	1892	15	so	so	IN
9936	1892	16	that	that	IN
9936	1892	17	when	when	WRB
9936	1892	18	this	this	DT
9936	1892	19	is	be	VBZ
9936	1892	20	done	do	VBN
9936	1892	21	,	,	,
9936	1892	22	as	as	IN
9936	1892	23	in	in	IN
9936	1892	24	the	the	DT
9936	1892	25	accompanying	accompanying	JJ
9936	1892	26	recipe	recipe	NN
9936	1892	27	,	,	,
9936	1892	28	a	a	DT
9936	1892	29	dish	dish	NN
9936	1892	30	that	that	WDT
9936	1892	31	is	be	VBZ
9936	1892	32	out	out	IN
9936	1892	33	of	of	IN
9936	1892	34	the	the	DT
9936	1892	35	ordinary	ordinary	JJ
9936	1892	36	is	be	VBZ
9936	1892	37	the	the	DT
9936	1892	38	result	result	NN
9936	1892	39	.	.	.
9936	1893	1	If	if	IN
9936	1893	2	not	not	RB
9936	1893	3	a	a	DT
9936	1893	4	sufficient	sufficient	JJ
9936	1893	5	amount	amount	NN
9936	1893	6	of	of	IN
9936	1893	7	cottage	cottage	NN
9936	1893	8	cheese	cheese	NN
9936	1893	9	is	be	VBZ
9936	1893	10	in	in	IN
9936	1893	11	supply	supply	NN
9936	1893	12	to	to	TO
9936	1893	13	serve	serve	VB
9936	1893	14	for	for	IN
9936	1893	15	a	a	DT
9936	1893	16	meal	meal	NN
9936	1893	17	,	,	,
9936	1893	18	it	-PRON-	PRP
9936	1893	19	may	may	MD
9936	1893	20	very	very	RB
9936	1893	21	well	well	RB
9936	1893	22	be	be	VB
9936	1893	23	used	use	VBN
9936	1893	24	for	for	IN
9936	1893	25	this	this	DT
9936	1893	26	dish	dish	NN
9936	1893	27	.	.	.
9936	1894	1	Otherwise	otherwise	RB
9936	1894	2	,	,	,
9936	1894	3	cream	cream	NN
9936	1894	4	cheese	cheese	NN
9936	1894	5	serves	serve	VBZ
9936	1894	6	nicely	nicely	RB
9936	1894	7	.	.	.
9936	1895	1	ALPINE	ALPINE	NNP
9936	1895	2	EGGS	EGGS	NNP
9936	1895	3	(	(	-LRB-
9936	1895	4	Sufficient	sufficient	JJ
9936	1895	5	to	to	TO
9936	1895	6	Serve	serve	VB
9936	1895	7	Six	six	CD
9936	1895	8	)	)	-RRB-
9936	1895	9	2	2	CD
9936	1895	10	10-cent	10-cent	CD
9936	1895	11	pkgs	pkgs	NN
9936	1895	12	.	.	.
9936	1896	1	cream	cream	NN
9936	1896	2	cheese	cheese	NN
9936	1896	3	or	or	CC
9936	1896	4	1	1	CD
9936	1896	5	c.	c.	NN
9936	1896	6	cottage	cottage	NN
9936	1896	7	cheese	cheese	NN
9936	1896	8	2	2	CD
9936	1896	9	Tb	Tb	NNP
9936	1896	10	.	.	.
9936	1897	1	finely	finely	RB
9936	1897	2	chopped	chop	VBN
9936	1897	3	parsley	parsley	NNP
9936	1897	4	1/8	1/8	CD
9936	1897	5	tsp	tsp	NN
9936	1897	6	.	.	.
9936	1898	1	paprika	paprika	NNP
9936	1898	2	6	6	CD
9936	1898	3	eggs	egg	NNS
9936	1898	4	1	1	CD
9936	1898	5	Tb	Tb	NNS
9936	1898	6	.	.	.
9936	1899	1	butter	butter	NN
9936	1899	2	1	1	CD
9936	1899	3	1/2	1/2	CD
9936	1899	4	tsp	tsp	NN
9936	1899	5	.	.	.
9936	1900	1	salt	salt	NN
9936	1900	2	Grease	Grease	NNP
9936	1900	3	six	six	CD
9936	1900	4	individual	individual	JJ
9936	1900	5	baking	bake	VBG
9936	1900	6	dishes	dish	NNS
9936	1900	7	.	.	.
9936	1901	1	Break	break	VB
9936	1901	2	up	up	RP
9936	1901	3	the	the	DT
9936	1901	4	cheese	cheese	NN
9936	1901	5	with	with	IN
9936	1901	6	a	a	DT
9936	1901	7	fork	fork	NN
9936	1901	8	and	and	CC
9936	1901	9	sprinkle	sprinkle	VB
9936	1901	10	a	a	DT
9936	1901	11	layer	layer	NN
9936	1901	12	on	on	IN
9936	1901	13	the	the	DT
9936	1901	14	bottom	bottom	NN
9936	1901	15	of	of	IN
9936	1901	16	each	each	DT
9936	1901	17	dish	dish	NN
9936	1901	18	.	.	.
9936	1902	1	Break	break	VB
9936	1902	2	an	an	DT
9936	1902	3	egg	egg	NN
9936	1902	4	in	in	IN
9936	1902	5	each	each	DT
9936	1902	6	dish	dish	NN
9936	1902	7	over	over	IN
9936	1902	8	the	the	DT
9936	1902	9	cheese	cheese	NN
9936	1902	10	.	.	.
9936	1903	1	Season	season	NN
9936	1903	2	with	with	IN
9936	1903	3	salt	salt	NN
9936	1903	4	.	.	.
9936	1904	1	Sprinkle	sprinkle	VB
9936	1904	2	a	a	DT
9936	1904	3	layer	layer	NN
9936	1904	4	of	of	IN
9936	1904	5	cheese	cheese	NN
9936	1904	6	on	on	IN
9936	1904	7	top	top	NN
9936	1904	8	of	of	IN
9936	1904	9	the	the	DT
9936	1904	10	egg	egg	NN
9936	1904	11	,	,	,
9936	1904	12	and	and	CC
9936	1904	13	over	over	IN
9936	1904	14	that	that	DT
9936	1904	15	put	put	NN
9936	1904	16	chopped	chop	VBN
9936	1904	17	parsley	parsley	NN
9936	1904	18	,	,	,
9936	1904	19	paprika	paprika	NNP
9936	1904	20	,	,	,
9936	1904	21	and	and	CC
9936	1904	22	a	a	DT
9936	1904	23	small	small	JJ
9936	1904	24	piece	piece	NN
9936	1904	25	of	of	IN
9936	1904	26	butter	butter	NN
9936	1904	27	.	.	.
9936	1905	1	Place	place	VB
9936	1905	2	the	the	DT
9936	1905	3	baking	baking	NN
9936	1905	4	dishes	dish	NNS
9936	1905	5	in	in	IN
9936	1905	6	a	a	DT
9936	1905	7	shallow	shallow	JJ
9936	1905	8	pan	pan	NN
9936	1905	9	of	of	IN
9936	1905	10	hot	hot	JJ
9936	1905	11	water	water	NN
9936	1905	12	and	and	CC
9936	1905	13	bake	bake	VB
9936	1905	14	in	in	RP
9936	1905	15	a	a	DT
9936	1905	16	moderate	moderate	JJ
9936	1905	17	oven	oven	NN
9936	1905	18	until	until	IN
9936	1905	19	the	the	DT
9936	1905	20	eggs	egg	NNS
9936	1905	21	are	be	VBP
9936	1905	22	set	set	VBN
9936	1905	23	.	.	.
9936	1906	1	Remove	remove	VB
9936	1906	2	from	from	IN
9936	1906	3	the	the	DT
9936	1906	4	oven	oven	NN
9936	1906	5	and	and	CC
9936	1906	6	serve	serve	VB
9936	1906	7	at	at	IN
9936	1906	8	once	once	RB
9936	1906	9	.	.	.
9936	1907	1	74	74	CD
9936	1907	2	.	.	.
9936	1908	1	Clipped	clip	VBN
9936	1908	2	Eggs.--The	eggs.--the	JJ
9936	1908	3	chief	chief	JJ
9936	1908	4	value	value	NN
9936	1908	5	of	of	IN
9936	1908	6	clipped	clip	VBN
9936	1908	7	eggs	egg	NNS
9936	1908	8	is	be	VBZ
9936	1908	9	their	-PRON-	PRP$
9936	1908	10	appearance	appearance	NN
9936	1908	11	,	,	,
9936	1908	12	which	which	WDT
9936	1908	13	,	,	,
9936	1908	14	as	as	IN
9936	1908	15	will	will	MD
9936	1908	16	be	be	VB
9936	1908	17	observed	observe	VBN
9936	1908	18	in	in	IN
9936	1908	19	Fig	Fig	NNP
9936	1908	20	.	.	.
9936	1909	1	17	17	CD
9936	1909	2	,	,	,
9936	1909	3	is	be	VBZ
9936	1909	4	very	very	RB
9936	1909	5	attractive	attractive	JJ
9936	1909	6	.	.	.
9936	1910	1	This	this	DT
9936	1910	2	dish	dish	NN
9936	1910	3	adds	add	VBZ
9936	1910	4	much	much	JJ
9936	1910	5	to	to	IN
9936	1910	6	the	the	DT
9936	1910	7	breakfast	breakfast	NN
9936	1910	8	tray	tray	NN
9936	1910	9	of	of	IN
9936	1910	10	an	an	DT
9936	1910	11	invalid	invalid	JJ
9936	1910	12	or	or	CC
9936	1910	13	will	will	MD
9936	1910	14	tempt	tempt	VB
9936	1910	15	the	the	DT
9936	1910	16	appetite	appetite	NN
9936	1910	17	of	of	IN
9936	1910	18	a	a	DT
9936	1910	19	child	child	NN
9936	1910	20	who	who	WP
9936	1910	21	does	do	VBZ
9936	1910	22	not	not	RB
9936	1910	23	feel	feel	VB
9936	1910	24	like	like	IN
9936	1910	25	eating	eat	VBG
9936	1910	26	.	.	.
9936	1911	1	But	but	CC
9936	1911	2	in	in	IN
9936	1911	3	addition	addition	NN
9936	1911	4	to	to	IN
9936	1911	5	being	be	VBG
9936	1911	6	attractive	attractive	JJ
9936	1911	7	,	,	,
9936	1911	8	this	this	DT
9936	1911	9	dish	dish	NN
9936	1911	10	is	be	VBZ
9936	1911	11	high	high	JJ
9936	1911	12	in	in	IN
9936	1911	13	food	food	NN
9936	1911	14	value	value	NN
9936	1911	15	,	,	,
9936	1911	16	for	for	IN
9936	1911	17	in	in	IN
9936	1911	18	this	this	DT
9936	1911	19	respect	respect	NN
9936	1911	20	it	-PRON-	PRP
9936	1911	21	is	be	VBZ
9936	1911	22	exactly	exactly	RB
9936	1911	23	equivalent	equivalent	JJ
9936	1911	24	to	to	IN
9936	1911	25	a	a	DT
9936	1911	26	poached	poached	JJ
9936	1911	27	egg	egg	NN
9936	1911	28	on	on	IN
9936	1911	29	toast	toast	NN
9936	1911	30	or	or	CC
9936	1911	31	a	a	DT
9936	1911	32	plain	plain	JJ
9936	1911	33	egg	egg	NN
9936	1911	34	served	serve	VBD
9936	1911	35	with	with	IN
9936	1911	36	a	a	DT
9936	1911	37	piece	piece	NN
9936	1911	38	of	of	IN
9936	1911	39	toast	toast	NN
9936	1911	40	to	to	TO
9936	1911	41	which	which	WDT
9936	1911	42	is	be	VBZ
9936	1911	43	added	add	VBN
9936	1911	44	a	a	DT
9936	1911	45	small	small	JJ
9936	1911	46	amount	amount	NN
9936	1911	47	of	of	IN
9936	1911	48	butter	butter	NN
9936	1911	49	.	.	.
9936	1912	1	CLIPPED	clipped	NN
9936	1912	2	EGGS	EGGS	NNP
9936	1912	3	(	(	-LRB-
9936	1912	4	Sufficient	sufficient	JJ
9936	1912	5	to	to	TO
9936	1912	6	Serve	serve	VB
9936	1912	7	Six	six	CD
9936	1912	8	)	)	-RRB-
9936	1912	9	6	6	CD
9936	1912	10	pieces	piece	NNS
9936	1912	11	toast	toast	NN
9936	1912	12	3	3	CD
9936	1912	13	Tb	Tb	NNP
9936	1912	14	.	.	.
9936	1913	1	butter	butter	NN
9936	1913	2	6	6	CD
9936	1913	3	eggs	egg	NNS
9936	1913	4	1/2	1/2	CD
9936	1913	5	tsp	tsp	NN
9936	1913	6	.	.	.
9936	1914	1	salt	salt	NN
9936	1914	2	1/8	1/8	CD
9936	1914	3	tsp	tsp	NN
9936	1914	4	.	.	.
9936	1915	1	pepper	pepper	NN
9936	1915	2	Butter	Butter	NNP
9936	1915	3	the	the	DT
9936	1915	4	toast	toast	NN
9936	1915	5	with	with	IN
9936	1915	6	some	some	DT
9936	1915	7	of	of	IN
9936	1915	8	the	the	DT
9936	1915	9	butter	butter	NN
9936	1915	10	.	.	.
9936	1916	1	Separate	separate	VB
9936	1916	2	the	the	DT
9936	1916	3	whites	white	NNS
9936	1916	4	and	and	CC
9936	1916	5	yolks	yolk	NNS
9936	1916	6	of	of	IN
9936	1916	7	the	the	DT
9936	1916	8	eggs	egg	NNS
9936	1916	9	without	without	IN
9936	1916	10	breaking	break	VBG
9936	1916	11	the	the	DT
9936	1916	12	yolks	yolk	NNS
9936	1916	13	.	.	.
9936	1917	1	Beat	beat	VB
9936	1917	2	the	the	DT
9936	1917	3	whites	white	NNS
9936	1917	4	stiff	stiff	JJ
9936	1917	5	,	,	,
9936	1917	6	and	and	CC
9936	1917	7	put	put	VBD
9936	1917	8	a	a	DT
9936	1917	9	mound	mound	NN
9936	1917	10	of	of	IN
9936	1917	11	the	the	DT
9936	1917	12	beaten	beat	VBN
9936	1917	13	white	white	JJ
9936	1917	14	on	on	IN
9936	1917	15	top	top	NN
9936	1917	16	of	of	IN
9936	1917	17	each	each	DT
9936	1917	18	piece	piece	NN
9936	1917	19	of	of	IN
9936	1917	20	buttered	butter	VBN
9936	1917	21	toast	toast	NN
9936	1917	22	.	.	.
9936	1918	1	Make	make	VB
9936	1918	2	a	a	DT
9936	1918	3	hole	hole	NN
9936	1918	4	in	in	IN
9936	1918	5	the	the	DT
9936	1918	6	center	center	NN
9936	1918	7	of	of	IN
9936	1918	8	the	the	DT
9936	1918	9	mound	mound	NN
9936	1918	10	of	of	IN
9936	1918	11	egg	egg	NNP
9936	1918	12	white	white	JJ
9936	1918	13	and	and	CC
9936	1918	14	drop	drop	VB
9936	1918	15	the	the	DT
9936	1918	16	unbroken	unbroken	JJ
9936	1918	17	yolk	yolk	NN
9936	1918	18	into	into	IN
9936	1918	19	it	-PRON-	PRP
9936	1918	20	.	.	.
9936	1919	1	Season	season	VB
9936	1919	2	each	each	DT
9936	1919	3	with	with	IN
9936	1919	4	salt	salt	NN
9936	1919	5	and	and	CC
9936	1919	6	pepper	pepper	NN
9936	1919	7	and	and	CC
9936	1919	8	bits	bit	NNS
9936	1919	9	of	of	IN
9936	1919	10	the	the	DT
9936	1919	11	remaining	remain	VBG
9936	1919	12	butter	butter	NN
9936	1919	13	.	.	.
9936	1920	1	Place	place	NN
9936	1920	2	in	in	IN
9936	1920	3	a	a	DT
9936	1920	4	hot	hot	JJ
9936	1920	5	oven	oven	NN
9936	1920	6	and	and	CC
9936	1920	7	bake	bake	VB
9936	1920	8	until	until	IN
9936	1920	9	the	the	DT
9936	1920	10	yolk	yolk	NN
9936	1920	11	is	be	VBZ
9936	1920	12	set	set	VBN
9936	1920	13	and	and	CC
9936	1920	14	the	the	DT
9936	1920	15	white	white	NNP
9936	1920	16	slightly	slightly	RB
9936	1920	17	browned	brown	VBN
9936	1920	18	.	.	.
9936	1921	1	Serve	serve	VB
9936	1921	2	hot	hot	JJ
9936	1921	3	.	.	.
9936	1922	1	75	75	CD
9936	1922	2	.	.	.
9936	1923	1	LEFT	left	JJ
9936	1923	2	-	-	HYPH
9936	1923	3	OVER	OVER	NNP
9936	1923	4	EGGS.--It	EGGS.--It	NNP
9936	1923	5	is	be	VBZ
9936	1923	6	not	not	RB
9936	1923	7	a	a	DT
9936	1923	8	difficult	difficult	JJ
9936	1923	9	matter	matter	NN
9936	1923	10	to	to	TO
9936	1923	11	utilize	utilize	VB
9936	1923	12	eggs	egg	NNS
9936	1923	13	in	in	IN
9936	1923	14	any	any	DT
9936	1923	15	form	form	NN
9936	1923	16	in	in	IN
9936	1923	17	which	which	WDT
9936	1923	18	they	-PRON-	PRP
9936	1923	19	may	may	MD
9936	1923	20	be	be	VB
9936	1923	21	left	leave	VBN
9936	1923	22	over	over	RP
9936	1923	23	,	,	,
9936	1923	24	for	for	IN
9936	1923	25	they	-PRON-	PRP
9936	1923	26	combine	combine	VBP
9936	1923	27	readily	readily	RB
9936	1923	28	with	with	IN
9936	1923	29	many	many	JJ
9936	1923	30	other	other	JJ
9936	1923	31	foods	food	NNS
9936	1923	32	.	.	.
9936	1924	1	For	for	IN
9936	1924	2	instance	instance	NN
9936	1924	3	,	,	,
9936	1924	4	left	leave	VBN
9936	1924	5	-	-	HYPH
9936	1924	6	over	over	RP
9936	1924	7	hard	hard	RB
9936	1924	8	-	-	HYPH
9936	1924	9	cooked	cook	VBN
9936	1924	10	eggs	egg	NNS
9936	1924	11	may	may	MD
9936	1924	12	be	be	VB
9936	1924	13	sliced	slice	VBN
9936	1924	14	or	or	CC
9936	1924	15	chopped	chop	VBN
9936	1924	16	and	and	CC
9936	1924	17	used	use	VBN
9936	1924	18	to	to	TO
9936	1924	19	garnish	garnish	VB
9936	1924	20	dishes	dish	NNS
9936	1924	21	of	of	IN
9936	1924	22	vegetables	vegetable	NNS
9936	1924	23	,	,	,
9936	1924	24	meat	meat	NN
9936	1924	25	,	,	,
9936	1924	26	fish	fish	NN
9936	1924	27	,	,	,
9936	1924	28	or	or	CC
9936	1924	29	salads	salad	NNS
9936	1924	30	.	.	.
9936	1925	1	Eggs	egg	NNS
9936	1925	2	cooked	cook	VBN
9936	1925	3	in	in	IN
9936	1925	4	this	this	DT
9936	1925	5	way	way	NN
9936	1925	6	may	may	MD
9936	1925	7	also	also	RB
9936	1925	8	be	be	VB
9936	1925	9	stuffed	stuff	VBN
9936	1925	10	according	accord	VBG
9936	1925	11	to	to	IN
9936	1925	12	the	the	DT
9936	1925	13	recipe	recipe	NN
9936	1925	14	given	give	VBN
9936	1925	15	in	in	IN
9936	1925	16	Art	art	NN
9936	1925	17	.	.	.
9936	1926	1	63	63	CD
9936	1926	2	,	,	,
9936	1926	3	or	or	CC
9936	1926	4	they	-PRON-	PRP
9936	1926	5	may	may	MD
9936	1926	6	be	be	VB
9936	1926	7	crushed	crush	VBN
9936	1926	8	and	and	CC
9936	1926	9	mixed	mix	VBN
9936	1926	10	with	with	IN
9936	1926	11	seasoning	seasoning	NN
9936	1926	12	for	for	IN
9936	1926	13	sandwiches	sandwich	NNS
9936	1926	14	.	.	.
9936	1927	1	If	if	IN
9936	1927	2	any	any	DT
9936	1927	3	soft	soft	RB
9936	1927	4	-	-	HYPH
9936	1927	5	cooked	cook	VBN
9936	1927	6	eggs	egg	NNS
9936	1927	7	remain	remain	VBP
9936	1927	8	after	after	IN
9936	1927	9	a	a	DT
9936	1927	10	meal	meal	NN
9936	1927	11	,	,	,
9936	1927	12	they	-PRON-	PRP
9936	1927	13	should	should	MD
9936	1927	14	be	be	VB
9936	1927	15	hard	hard	RB
9936	1927	16	-	-	HYPH
9936	1927	17	cooked	cook	VBN
9936	1927	18	in	in	IN
9936	1927	19	order	order	NN
9936	1927	20	to	to	TO
9936	1927	21	be	be	VB
9936	1927	22	used	use	VBN
9936	1927	23	to	to	IN
9936	1927	24	the	the	DT
9936	1927	25	best	good	JJS
9936	1927	26	advantage	advantage	NN
9936	1927	27	.	.	.
9936	1928	1	Left	leave	VBN
9936	1928	2	-	-	HYPH
9936	1928	3	over	over	RP
9936	1928	4	omelet	omelet	NN
9936	1928	5	or	or	CC
9936	1928	6	scrambled	scramble	VBN
9936	1928	7	,	,	,
9936	1928	8	poached	poach	VBN
9936	1928	9	,	,	,
9936	1928	10	or	or	CC
9936	1928	11	fried	fry	VBN
9936	1928	12	eggs	egg	NNS
9936	1928	13	may	may	MD
9936	1928	14	be	be	VB
9936	1928	15	chopped	chop	VBN
9936	1928	16	and	and	CC
9936	1928	17	added	add	VBN
9936	1928	18	to	to	IN
9936	1928	19	soups	soup	NNS
9936	1928	20	,	,	,
9936	1928	21	sauces	sauce	NNS
9936	1928	22	,	,	,
9936	1928	23	or	or	CC
9936	1928	24	gravies	gravy	NNS
9936	1928	25	,	,	,
9936	1928	26	or	or	CC
9936	1928	27	combined	combine	VBN
9936	1928	28	with	with	IN
9936	1928	29	small	small	JJ
9936	1928	30	pieces	piece	NNS
9936	1928	31	of	of	IN
9936	1928	32	meat	meat	NN
9936	1928	33	or	or	CC
9936	1928	34	fish	fish	NN
9936	1928	35	and	and	CC
9936	1928	36	used	use	VBN
9936	1928	37	with	with	IN
9936	1928	38	crumbs	crumb	NNS
9936	1928	39	and	and	CC
9936	1928	40	white	white	JJ
9936	1928	41	sauce	sauce	NN
9936	1928	42	to	to	TO
9936	1928	43	make	make	VB
9936	1928	44	a	a	DT
9936	1928	45	scalloped	scallop	VBN
9936	1928	46	dish	dish	NN
9936	1928	47	.	.	.
9936	1929	1	Even	even	RB
9936	1929	2	uncooked	uncooked	JJ
9936	1929	3	eggs	egg	NNS
9936	1929	4	that	that	WDT
9936	1929	5	are	be	VBP
9936	1929	6	taken	take	VBN
9936	1929	7	from	from	IN
9936	1929	8	the	the	DT
9936	1929	9	shells	shell	NNS
9936	1929	10	,	,	,
9936	1929	11	but	but	CC
9936	1929	12	that	that	DT
9936	1929	13	can	can	MD
9936	1929	14	not	not	RB
9936	1929	15	be	be	VB
9936	1929	16	used	use	VBN
9936	1929	17	at	at	IN
9936	1929	18	once	once	RB
9936	1929	19	,	,	,
9936	1929	20	need	nee	MD
9936	1929	21	not	not	RB
9936	1929	22	be	be	VB
9936	1929	23	wasted	waste	VBN
9936	1929	24	if	if	IN
9936	1929	25	proper	proper	JJ
9936	1929	26	care	care	NN
9936	1929	27	is	be	VBZ
9936	1929	28	given	give	VBN
9936	1929	29	to	to	IN
9936	1929	30	them	-PRON-	PRP
9936	1929	31	to	to	TO
9936	1929	32	prevent	prevent	VB
9936	1929	33	the	the	DT
9936	1929	34	formation	formation	NN
9936	1929	35	of	of	IN
9936	1929	36	a	a	DT
9936	1929	37	hard	hard	JJ
9936	1929	38	crust	crust	NN
9936	1929	39	over	over	IN
9936	1929	40	their	-PRON-	PRP$
9936	1929	41	surface	surface	NN
9936	1929	42	.	.	.
9936	1930	1	Such	such	JJ
9936	1930	2	eggs	egg	NNS
9936	1930	3	should	should	MD
9936	1930	4	be	be	VB
9936	1930	5	put	put	VBN
9936	1930	6	into	into	IN
9936	1930	7	a	a	DT
9936	1930	8	dish	dish	NN
9936	1930	9	that	that	WDT
9936	1930	10	will	will	MD
9936	1930	11	allow	allow	VB
9936	1930	12	as	as	RB
9936	1930	13	little	little	JJ
9936	1930	14	of	of	IN
9936	1930	15	the	the	DT
9936	1930	16	surface	surface	NN
9936	1930	17	as	as	IN
9936	1930	18	possible	possible	JJ
9936	1930	19	to	to	TO
9936	1930	20	be	be	VB
9936	1930	21	exposed	expose	VBN
9936	1930	22	and	and	CC
9936	1930	23	should	should	MD
9936	1930	24	be	be	VB
9936	1930	25	covered	cover	VBN
9936	1930	26	with	with	IN
9936	1930	27	cold	cold	JJ
9936	1930	28	water	water	NN
9936	1930	29	and	and	CC
9936	1930	30	kept	keep	VBD
9936	1930	31	in	in	IN
9936	1930	32	a	a	DT
9936	1930	33	cool	cool	JJ
9936	1930	34	place	place	NN
9936	1930	35	.	.	.
9936	1931	1	When	when	WRB
9936	1931	2	they	-PRON-	PRP
9936	1931	3	are	be	VBP
9936	1931	4	desired	desire	VBN
9936	1931	5	for	for	IN
9936	1931	6	use	use	NN
9936	1931	7	,	,	,
9936	1931	8	the	the	DT
9936	1931	9	water	water	NN
9936	1931	10	should	should	MD
9936	1931	11	be	be	VB
9936	1931	12	poured	pour	VBN
9936	1931	13	off	off	RP
9936	1931	14	carefully	carefully	RB
9936	1931	15	so	so	IN
9936	1931	16	as	as	IN
9936	1931	17	to	to	TO
9936	1931	18	prevent	prevent	VB
9936	1931	19	the	the	DT
9936	1931	20	loss	loss	NN
9936	1931	21	of	of	IN
9936	1931	22	any	any	DT
9936	1931	23	of	of	IN
9936	1931	24	the	the	DT
9936	1931	25	egg	egg	NN
9936	1931	26	.	.	.
9936	1932	1	BREAKFAST	BREAKFAST	NNP
9936	1932	2	MENU	MENU	NNP
9936	1932	3	76	76	CD
9936	1932	4	.	.	.
9936	1933	1	So	so	RB
9936	1933	2	that	that	IN
9936	1933	3	a	a	DT
9936	1933	4	definite	definite	JJ
9936	1933	5	idea	idea	NN
9936	1933	6	may	may	MD
9936	1933	7	be	be	VB
9936	1933	8	formed	form	VBN
9936	1933	9	of	of	IN
9936	1933	10	the	the	DT
9936	1933	11	student	student	NN
9936	1933	12	's	's	POS
9936	1933	13	progress	progress	NN
9936	1933	14	in	in	IN
9936	1933	15	cookery	cookery	NN
9936	1933	16	,	,	,
9936	1933	17	there	there	EX
9936	1933	18	is	be	VBZ
9936	1933	19	here	here	RB
9936	1933	20	presented	present	VBN
9936	1933	21	a	a	DT
9936	1933	22	breakfast	breakfast	NN
9936	1933	23	menu	menu	NN
9936	1933	24	that	that	WDT
9936	1933	25	is	be	VBZ
9936	1933	26	to	to	TO
9936	1933	27	be	be	VB
9936	1933	28	prepared	prepare	VBN
9936	1933	29	and	and	CC
9936	1933	30	reported	report	VBN
9936	1933	31	on	on	IN
9936	1933	32	at	at	IN
9936	1933	33	the	the	DT
9936	1933	34	same	same	JJ
9936	1933	35	time	time	NN
9936	1933	36	that	that	WDT
9936	1933	37	the	the	DT
9936	1933	38	answers	answer	NNS
9936	1933	39	to	to	IN
9936	1933	40	the	the	DT
9936	1933	41	Examination	Examination	NNP
9936	1933	42	Questions	Questions	NNPS
9936	1933	43	are	be	VBP
9936	1933	44	sent	send	VBN
9936	1933	45	.	.	.
9936	1934	1	This	this	DT
9936	1934	2	menu	menu	NN
9936	1934	3	is	be	VBZ
9936	1934	4	practical	practical	JJ
9936	1934	5	and	and	CC
9936	1934	6	it	-PRON-	PRP
9936	1934	7	may	may	MD
9936	1934	8	be	be	VB
9936	1934	9	easily	easily	RB
9936	1934	10	prepared	prepare	VBN
9936	1934	11	,	,	,
9936	1934	12	as	as	IN
9936	1934	13	all	all	PDT
9936	1934	14	the	the	DT
9936	1934	15	dishes	dish	NNS
9936	1934	16	it	-PRON-	PRP
9936	1934	17	contains	contain	VBZ
9936	1934	18	have	have	VBP
9936	1934	19	already	already	RB
9936	1934	20	been	be	VBN
9936	1934	21	considered	consider	VBN
9936	1934	22	.	.	.
9936	1935	1	MENU	MENU	NNP
9936	1935	2	Sliced	Sliced	NNP
9936	1935	3	Bananas	Bananas	NNP
9936	1935	4	Cream	Cream	NNP
9936	1935	5	of	of	IN
9936	1935	6	Wheat	Wheat	NNP
9936	1935	7	Graham	Graham	NNP
9936	1935	8	Muffins	Muffins	NNP
9936	1935	9	Butter	Butter	NNP
9936	1935	10	Puff	Puff	NNP
9936	1935	11	Omelet	Omelet	NNP
9936	1935	12	Coffee	Coffee	NNP
9936	1935	13	In	in	IN
9936	1935	14	most	most	JJS
9936	1935	15	homes	home	NNS
9936	1935	16	,	,	,
9936	1935	17	breakfast	breakfast	NN
9936	1935	18	is	be	VBZ
9936	1935	19	a	a	DT
9936	1935	20	meal	meal	NN
9936	1935	21	that	that	WDT
9936	1935	22	is	be	VBZ
9936	1935	23	gathered	gather	VBN
9936	1935	24	together	together	RB
9936	1935	25	with	with	IN
9936	1935	26	as	as	RB
9936	1935	27	little	little	JJ
9936	1935	28	thought	thought	NN
9936	1935	29	and	and	CC
9936	1935	30	preparation	preparation	NN
9936	1935	31	as	as	IN
9936	1935	32	possible	possible	JJ
9936	1935	33	.	.	.
9936	1936	1	The	the	DT
9936	1936	2	reason	reason	NN
9936	1936	3	for	for	IN
9936	1936	4	this	this	DT
9936	1936	5	is	be	VBZ
9936	1936	6	that	that	IN
9936	1936	7	the	the	DT
9936	1936	8	housewife	housewife	NN
9936	1936	9	feels	feel	VBZ
9936	1936	10	that	that	IN
9936	1936	11	she	-PRON-	PRP
9936	1936	12	does	do	VBZ
9936	1936	13	not	not	RB
9936	1936	14	wish	wish	VB
9936	1936	15	to	to	TO
9936	1936	16	rise	rise	VB
9936	1936	17	early	early	RB
9936	1936	18	enough	enough	RB
9936	1936	19	in	in	IN
9936	1936	20	the	the	DT
9936	1936	21	morning	morning	NN
9936	1936	22	to	to	TO
9936	1936	23	prepare	prepare	VB
9936	1936	24	an	an	DT
9936	1936	25	elaborate	elaborate	JJ
9936	1936	26	menu	menu	NN
9936	1936	27	.	.	.
9936	1937	1	Breakfast	Breakfast	NNP
9936	1937	2	,	,	,
9936	1937	3	however	however	RB
9936	1937	4	,	,	,
9936	1937	5	should	should	MD
9936	1937	6	be	be	VB
9936	1937	7	the	the	DT
9936	1937	8	most	most	RBS
9936	1937	9	attractive	attractive	JJ
9936	1937	10	meal	meal	NN
9936	1937	11	in	in	IN
9936	1937	12	the	the	DT
9936	1937	13	day	day	NN
9936	1937	14	,	,	,
9936	1937	15	because	because	IN
9936	1937	16	it	-PRON-	PRP
9936	1937	17	is	be	VBZ
9936	1937	18	one	one	NN
9936	1937	19	that	that	WDT
9936	1937	20	gives	give	VBZ
9936	1937	21	to	to	IN
9936	1937	22	each	each	DT
9936	1937	23	member	member	NN
9936	1937	24	of	of	IN
9936	1937	25	the	the	DT
9936	1937	26	family	family	NN
9936	1937	27	the	the	DT
9936	1937	28	right	right	JJ
9936	1937	29	start	start	NN
9936	1937	30	for	for	IN
9936	1937	31	the	the	DT
9936	1937	32	day	day	NN
9936	1937	33	and	and	CC
9936	1937	34	sustains	sustain	VBZ
9936	1937	35	him	-PRON-	PRP
9936	1937	36	until	until	IN
9936	1937	37	luncheon	luncheon	NN
9936	1937	38	time	time	NN
9936	1937	39	.	.	.
9936	1938	1	In	in	IN
9936	1938	2	most	most	JJS
9936	1938	3	cases	case	NNS
9936	1938	4	,	,	,
9936	1938	5	a	a	DT
9936	1938	6	cup	cup	NN
9936	1938	7	of	of	IN
9936	1938	8	coffee	coffee	NN
9936	1938	9	and	and	CC
9936	1938	10	a	a	DT
9936	1938	11	slice	slice	NN
9936	1938	12	or	or	CC
9936	1938	13	two	two	CD
9936	1938	14	of	of	IN
9936	1938	15	toast	toast	NN
9936	1938	16	do	do	VBP
9936	1938	17	not	not	RB
9936	1938	18	start	start	VB
9936	1938	19	one	one	CD
9936	1938	20	with	with	IN
9936	1938	21	a	a	DT
9936	1938	22	cheerful	cheerful	JJ
9936	1938	23	attitude	attitude	NN
9936	1938	24	,	,	,
9936	1938	25	nor	nor	CC
9936	1938	26	do	do	VBP
9936	1938	27	they	-PRON-	PRP
9936	1938	28	contain	contain	VB
9936	1938	29	sufficient	sufficient	JJ
9936	1938	30	food	food	NN
9936	1938	31	value	value	NN
9936	1938	32	to	to	TO
9936	1938	33	nourish	nourish	VB
9936	1938	34	the	the	DT
9936	1938	35	individual	individual	NN
9936	1938	36	properly	properly	RB
9936	1938	37	.	.	.
9936	1939	1	With	with	IN
9936	1939	2	a	a	DT
9936	1939	3	little	little	JJ
9936	1939	4	forethought	forethought	NN
9936	1939	5	and	and	CC
9936	1939	6	planning	planning	NN
9936	1939	7	,	,	,
9936	1939	8	certain	certain	JJ
9936	1939	9	foods	food	NNS
9936	1939	10	may	may	MD
9936	1939	11	be	be	VB
9936	1939	12	partly	partly	RB
9936	1939	13	prepared	prepare	VBN
9936	1939	14	for	for	IN
9936	1939	15	breakfast	breakfast	NN
9936	1939	16	the	the	DT
9936	1939	17	day	day	NN
9936	1939	18	before	before	RB
9936	1939	19	.	.	.
9936	1940	1	If	if	IN
9936	1940	2	this	this	DT
9936	1940	3	is	be	VBZ
9936	1940	4	done	do	VBN
9936	1940	5	,	,	,
9936	1940	6	the	the	DT
9936	1940	7	time	time	NN
9936	1940	8	required	require	VBN
9936	1940	9	for	for	IN
9936	1940	10	the	the	DT
9936	1940	11	actual	actual	JJ
9936	1940	12	preparation	preparation	NN
9936	1940	13	of	of	IN
9936	1940	14	the	the	DT
9936	1940	15	breakfast	breakfast	NN
9936	1940	16	need	nee	MD
9936	1940	17	not	not	RB
9936	1940	18	be	be	VB
9936	1940	19	greatly	greatly	RB
9936	1940	20	increased	increase	VBN
9936	1940	21	.	.	.
9936	1941	1	For	for	IN
9936	1941	2	example	example	NN
9936	1941	3	,	,	,
9936	1941	4	in	in	IN
9936	1941	5	the	the	DT
9936	1941	6	accompanying	accompanying	JJ
9936	1941	7	menu	menu	NN
9936	1941	8	,	,	,
9936	1941	9	the	the	DT
9936	1941	10	cream	cream	NN
9936	1941	11	of	of	IN
9936	1941	12	wheat	wheat	NN
9936	1941	13	may	may	MD
9936	1941	14	be	be	VB
9936	1941	15	cooked	cook	VBN
9936	1941	16	the	the	DT
9936	1941	17	evening	evening	NN
9936	1941	18	before	before	RB
9936	1941	19	,	,	,
9936	1941	20	the	the	DT
9936	1941	21	materials	material	NNS
9936	1941	22	for	for	IN
9936	1941	23	the	the	DT
9936	1941	24	graham	graham	JJ
9936	1941	25	muffins	muffin	NNS
9936	1941	26	measured	measure	VBD
9936	1941	27	,	,	,
9936	1941	28	and	and	CC
9936	1941	29	even	even	RB
9936	1941	30	the	the	DT
9936	1941	31	pan	pan	NN
9936	1941	32	in	in	IN
9936	1941	33	which	which	WDT
9936	1941	34	they	-PRON-	PRP
9936	1941	35	are	be	VBP
9936	1941	36	to	to	TO
9936	1941	37	be	be	VB
9936	1941	38	baked	bake	VBN
9936	1941	39	greased	greased	JJ
9936	1941	40	,	,	,
9936	1941	41	and	and	CC
9936	1941	42	the	the	DT
9936	1941	43	materials	material	NNS
9936	1941	44	for	for	IN
9936	1941	45	the	the	DT
9936	1941	46	omelet	omelet	NN
9936	1941	47	collected	collect	VBN
9936	1941	48	and	and	CC
9936	1941	49	measured	measure	VBN
9936	1941	50	.	.	.
9936	1942	1	If	if	IN
9936	1942	2	all	all	PDT
9936	1942	3	this	this	DT
9936	1942	4	is	be	VBZ
9936	1942	5	done	do	VBN
9936	1942	6	,	,	,
9936	1942	7	the	the	DT
9936	1942	8	preparation	preparation	NN
9936	1942	9	necessary	necessary	JJ
9936	1942	10	in	in	IN
9936	1942	11	the	the	DT
9936	1942	12	morning	morning	NN
9936	1942	13	will	will	MD
9936	1942	14	consist	consist	VB
9936	1942	15	merely	merely	RB
9936	1942	16	of	of	IN
9936	1942	17	slicing	slice	VBG
9936	1942	18	the	the	DT
9936	1942	19	bananas	banana	NNS
9936	1942	20	,	,	,
9936	1942	21	reheating	reheat	VBG
9936	1942	22	the	the	DT
9936	1942	23	cream	cream	NN
9936	1942	24	of	of	IN
9936	1942	25	wheat	wheat	NN
9936	1942	26	,	,	,
9936	1942	27	preparing	prepare	VBG
9936	1942	28	the	the	DT
9936	1942	29	coffee	coffee	NN
9936	1942	30	,	,	,
9936	1942	31	baking	bake	VBG
9936	1942	32	the	the	DT
9936	1942	33	muffins	muffin	NNS
9936	1942	34	,	,	,
9936	1942	35	and	and	CC
9936	1942	36	making	make	VBG
9936	1942	37	the	the	DT
9936	1942	38	omelet	omelet	NN
9936	1942	39	.	.	.
9936	1943	1	While	while	IN
9936	1943	2	the	the	DT
9936	1943	3	coffee	coffee	NN
9936	1943	4	and	and	CC
9936	1943	5	cream	cream	NN
9936	1943	6	of	of	IN
9936	1943	7	wheat	wheat	NN
9936	1943	8	are	be	VBP
9936	1943	9	heating	heat	VBG
9936	1943	10	or	or	CC
9936	1943	11	cooking	cooking	NN
9936	1943	12	,	,	,
9936	1943	13	the	the	DT
9936	1943	14	oven	oven	NN
9936	1943	15	will	will	MD
9936	1943	16	be	be	VB
9936	1943	17	heating	heat	VBG
9936	1943	18	,	,	,
9936	1943	19	so	so	IN
9936	1943	20	that	that	IN
9936	1943	21	when	when	WRB
9936	1943	22	the	the	DT
9936	1943	23	muffins	muffin	NNS
9936	1943	24	are	be	VBP
9936	1943	25	mixed	mixed	JJ
9936	1943	26	it	-PRON-	PRP
9936	1943	27	will	will	MD
9936	1943	28	be	be	VB
9936	1943	29	ready	ready	JJ
9936	1943	30	to	to	TO
9936	1943	31	bake	bake	VB
9936	1943	32	them	-PRON-	PRP
9936	1943	33	;	;	:
9936	1943	34	and	and	CC
9936	1943	35	while	while	IN
9936	1943	36	these	these	DT
9936	1943	37	are	be	VBP
9936	1943	38	baking	bake	VBG
9936	1943	39	the	the	DT
9936	1943	40	omelet	omelet	NN
9936	1943	41	may	may	MD
9936	1943	42	be	be	VB
9936	1943	43	prepared	prepare	VBN
9936	1943	44	.	.	.
9936	1944	1	When	when	WRB
9936	1944	2	this	this	DT
9936	1944	3	is	be	VBZ
9936	1944	4	done	do	VBN
9936	1944	5	,	,	,
9936	1944	6	all	all	DT
9936	1944	7	will	will	MD
9936	1944	8	be	be	VB
9936	1944	9	ready	ready	JJ
9936	1944	10	to	to	TO
9936	1944	11	serve	serve	VB
9936	1944	12	.	.	.
9936	1945	1	EGGS	EGGS	NNP
9936	1945	2	EXAMINATION	examination	NN
9936	1945	3	QUESTIONS	question	NNS
9936	1945	4	(	(	-LRB-
9936	1945	5	1	1	LS
9936	1945	6	)	)	-RRB-
9936	1945	7	Give	give	VB
9936	1945	8	a	a	DT
9936	1945	9	brief	brief	JJ
9936	1945	10	description	description	NN
9936	1945	11	of	of	IN
9936	1945	12	the	the	DT
9936	1945	13	physical	physical	JJ
9936	1945	14	structure	structure	NN
9936	1945	15	of	of	IN
9936	1945	16	an	an	DT
9936	1945	17	egg	egg	NN
9936	1945	18	.	.	.
9936	1946	1	(	(	-LRB-
9936	1946	2	2	2	LS
9936	1946	3	)	)	-RRB-
9936	1946	4	(	(	-LRB-
9936	1946	5	_	_	NNP
9936	1946	6	a	a	DT
9936	1946	7	_	_	NNP
9936	1946	8	)	)	-RRB-
9936	1946	9	Why	why	WRB
9936	1946	10	are	be	VBP
9936	1946	11	eggs	egg	NNS
9936	1946	12	an	an	DT
9936	1946	13	important	important	JJ
9936	1946	14	article	article	NN
9936	1946	15	of	of	IN
9936	1946	16	diet	diet	NN
9936	1946	17	?	?	.
9936	1947	1	(	(	-LRB-
9936	1947	2	_	_	NNP
9936	1947	3	b	b	NNP
9936	1947	4	_	_	NNP
9936	1947	5	)	)	-RRB-
9936	1947	6	For	for	IN
9936	1947	7	what	what	WDT
9936	1947	8	foods	food	NNS
9936	1947	9	may	may	MD
9936	1947	10	they	-PRON-	PRP
9936	1947	11	be	be	VB
9936	1947	12	substituted	substitute	VBN
9936	1947	13	?	?	.
9936	1948	1	(	(	-LRB-
9936	1948	2	3	3	CD
9936	1948	3	)	)	-RRB-
9936	1948	4	(	(	-LRB-
9936	1948	5	_	_	NNP
9936	1948	6	a	a	DT
9936	1948	7	_	_	NN
9936	1948	8	)	)	-RRB-
9936	1948	9	Mention	mention	VB
9936	1948	10	the	the	DT
9936	1948	11	food	food	NN
9936	1948	12	substances	substance	NNS
9936	1948	13	that	that	WDT
9936	1948	14	are	be	VBP
9936	1948	15	found	find	VBN
9936	1948	16	in	in	IN
9936	1948	17	an	an	DT
9936	1948	18	egg	egg	NN
9936	1948	19	,	,	,
9936	1948	20	and	and	CC
9936	1948	21	give	give	VB
9936	1948	22	the	the	DT
9936	1948	23	percentage	percentage	NN
9936	1948	24	of	of	IN
9936	1948	25	each	each	DT
9936	1948	26	one	one	NN
9936	1948	27	.	.	.
9936	1949	1	(	(	-LRB-
9936	1949	2	_	_	NNP
9936	1949	3	b	b	NNP
9936	1949	4	_	_	NNP
9936	1949	5	)	)	-RRB-
9936	1949	6	What	what	WP
9936	1949	7	food	food	NN
9936	1949	8	substance	substance	NN
9936	1949	9	is	be	VBZ
9936	1949	10	lacking	lack	VBG
9936	1949	11	in	in	IN
9936	1949	12	eggs	egg	NNS
9936	1949	13	,	,	,
9936	1949	14	and	and	CC
9936	1949	15	how	how	WRB
9936	1949	16	may	may	MD
9936	1949	17	it	-PRON-	PRP
9936	1949	18	be	be	VB
9936	1949	19	supplied	supply	VBN
9936	1949	20	?	?	.
9936	1950	1	(	(	-LRB-
9936	1950	2	4	4	LS
9936	1950	3	)	)	-RRB-
9936	1950	4	What	what	WP
9936	1950	5	is	be	VBZ
9936	1950	6	the	the	DT
9936	1950	7	chief	chief	JJ
9936	1950	8	food	food	NN
9936	1950	9	substance	substance	NN
9936	1950	10	in	in	IN
9936	1950	11	:	:	:
9936	1950	12	(	(	-LRB-
9936	1950	13	_	_	NNP
9936	1950	14	a	a	DT
9936	1950	15	_	_	NNP
9936	1950	16	)	)	-RRB-
9936	1950	17	an	an	DT
9936	1950	18	egg	egg	NN
9936	1950	19	white	white	JJ
9936	1950	20	?	?	.
9936	1951	1	(	(	-LRB-
9936	1951	2	_	_	NNP
9936	1951	3	b	b	NNP
9936	1951	4	_	_	NNP
9936	1951	5	)	)	-RRB-
9936	1951	6	an	an	DT
9936	1951	7	egg	egg	NN
9936	1951	8	yolk	yolk	NN
9936	1951	9	?	?	.
9936	1952	1	(	(	-LRB-
9936	1952	2	5	5	LS
9936	1952	3	)	)	-RRB-
9936	1952	4	Discuss	Discuss	NNP
9936	1952	5	briefly	briefly	RB
9936	1952	6	the	the	DT
9936	1952	7	digestibility	digestibility	NN
9936	1952	8	of	of	IN
9936	1952	9	eggs	egg	NNS
9936	1952	10	.	.	.
9936	1953	1	(	(	-LRB-
9936	1953	2	6	6	CD
9936	1953	3	)	)	-RRB-
9936	1953	4	(	(	-LRB-
9936	1953	5	_	_	NNP
9936	1953	6	a	a	DT
9936	1953	7	_	_	NNP
9936	1953	8	)	)	-RRB-
9936	1953	9	Of	of	IN
9936	1953	10	what	what	WDT
9936	1953	11	value	value	NN
9936	1953	12	is	be	VBZ
9936	1953	13	the	the	DT
9936	1953	14	grading	grading	NN
9936	1953	15	of	of	IN
9936	1953	16	eggs	egg	NNS
9936	1953	17	?	?	.
9936	1954	1	(	(	-LRB-
9936	1954	2	_	_	NNP
9936	1954	3	b	b	NNP
9936	1954	4	_	_	NNP
9936	1954	5	)	)	-RRB-
9936	1954	6	What	what	WDT
9936	1954	7	points	point	NNS
9936	1954	8	are	be	VBP
9936	1954	9	considered	consider	VBN
9936	1954	10	when	when	WRB
9936	1954	11	eggs	egg	NNS
9936	1954	12	are	be	VBP
9936	1954	13	graded	grade	VBN
9936	1954	14	?	?	.
9936	1955	1	(	(	-LRB-
9936	1955	2	7	7	CD
9936	1955	3	)	)	-RRB-
9936	1955	4	(	(	-LRB-
9936	1955	5	_	_	NNP
9936	1955	6	a	a	DT
9936	1955	7	_	_	NNP
9936	1955	8	)	)	-RRB-
9936	1955	9	What	what	WP
9936	1955	10	conditions	condition	NNS
9936	1955	11	affect	affect	VBP
9936	1955	12	the	the	DT
9936	1955	13	quality	quality	NN
9936	1955	14	of	of	IN
9936	1955	15	eggs	egg	NNS
9936	1955	16	?	?	.
9936	1956	1	(	(	-LRB-
9936	1956	2	6	6	LS
9936	1956	3	)	)	-RRB-
9936	1956	4	Mention	mention	VB
9936	1956	5	the	the	DT
9936	1956	6	agencies	agency	NNS
9936	1956	7	that	that	WDT
9936	1956	8	render	render	VBP
9936	1956	9	the	the	DT
9936	1956	10	quality	quality	NN
9936	1956	11	of	of	IN
9936	1956	12	eggs	egg	NNS
9936	1956	13	inferior	inferior	JJ
9936	1956	14	and	and	CC
9936	1956	15	explain	explain	VB
9936	1956	16	how	how	WRB
9936	1956	17	they	-PRON-	PRP
9936	1956	18	work	work	VBP
9936	1956	19	.	.	.
9936	1957	1	(	(	-LRB-
9936	1957	2	8)	8)	CD
9936	1957	3	How	how	WRB
9936	1957	4	can	can	MD
9936	1957	5	the	the	DT
9936	1957	6	quality	quality	NN
9936	1957	7	of	of	IN
9936	1957	8	eggs	egg	NNS
9936	1957	9	be	be	VB
9936	1957	10	determined	determine	VBN
9936	1957	11	:	:	:
9936	1957	12	(	(	-LRB-
9936	1957	13	_	_	NNP
9936	1957	14	a	a	DT
9936	1957	15	_	_	NNP
9936	1957	16	)	)	-RRB-
9936	1957	17	in	in	IN
9936	1957	18	the	the	DT
9936	1957	19	market	market	NN
9936	1957	20	?	?	.
9936	1958	1	(	(	-LRB-
9936	1958	2	_	_	NNP
9936	1958	3	b	b	NNP
9936	1958	4	_	_	NNP
9936	1958	5	)	)	-RRB-
9936	1958	6	in	in	IN
9936	1958	7	the	the	DT
9936	1958	8	home	home	NN
9936	1958	9	?	?	.
9936	1959	1	(	(	-LRB-
9936	1959	2	9	9	CD
9936	1959	3	)	)	-RRB-
9936	1959	4	(	(	-LRB-
9936	1959	5	_	_	NNP
9936	1959	6	a	a	DT
9936	1959	7	_	_	NNP
9936	1959	8	)	)	-RRB-
9936	1959	9	What	what	WP
9936	1959	10	is	be	VBZ
9936	1959	11	the	the	DT
9936	1959	12	common	common	JJ
9936	1959	13	commercial	commercial	JJ
9936	1959	14	means	mean	NNS
9936	1959	15	of	of	IN
9936	1959	16	preserving	preserve	VBG
9936	1959	17	eggs	egg	NNS
9936	1959	18	?	?	.
9936	1960	1	(	(	-LRB-
9936	1960	2	_	_	NNP
9936	1960	3	b	b	NNP
9936	1960	4	_	_	NNP
9936	1960	5	)	)	-RRB-
9936	1960	6	How	how	WRB
9936	1960	7	is	be	VBZ
9936	1960	8	it	-PRON-	PRP
9936	1960	9	beneficial	beneficial	JJ
9936	1960	10	to	to	IN
9936	1960	11	the	the	DT
9936	1960	12	housewife	housewife	NN
9936	1960	13	?	?	.
9936	1961	1	(	(	-LRB-
9936	1961	2	10	10	CD
9936	1961	3	)	)	-RRB-
9936	1961	4	(	(	-LRB-
9936	1961	5	_	_	NNP
9936	1961	6	a	a	DT
9936	1961	7	_	_	NN
9936	1961	8	)	)	-RRB-
9936	1961	9	Mention	mention	VB
9936	1961	10	the	the	DT
9936	1961	11	various	various	JJ
9936	1961	12	ways	way	NNS
9936	1961	13	by	by	IN
9936	1961	14	which	which	WDT
9936	1961	15	eggs	egg	NNS
9936	1961	16	may	may	MD
9936	1961	17	be	be	VB
9936	1961	18	preserved	preserve	VBN
9936	1961	19	in	in	IN
9936	1961	20	the	the	DT
9936	1961	21	home	home	NN
9936	1961	22	.	.	.
9936	1962	1	(	(	-LRB-
9936	1962	2	_	_	NNP
9936	1962	3	b	b	NNP
9936	1962	4	_	_	NNP
9936	1962	5	)	)	-RRB-
9936	1962	6	Explain	explain	VB
9936	1962	7	the	the	DT
9936	1962	8	preservation	preservation	NN
9936	1962	9	of	of	IN
9936	1962	10	eggs	egg	NNS
9936	1962	11	with	with	IN
9936	1962	12	water	water	NN
9936	1962	13	glass	glass	NN
9936	1962	14	.	.	.
9936	1963	1	(	(	-LRB-
9936	1963	2	11	11	CD
9936	1963	3	)	)	-RRB-
9936	1963	4	When	when	WRB
9936	1963	5	may	may	MD
9936	1963	6	the	the	DT
9936	1963	7	shells	shell	NNS
9936	1963	8	of	of	IN
9936	1963	9	eggs	egg	NNS
9936	1963	10	be	be	VB
9936	1963	11	washed	wash	VBN
9936	1963	12	?	?	.
9936	1964	1	(	(	-LRB-
9936	1964	2	12	12	CD
9936	1964	3	)	)	-RRB-
9936	1964	4	(	(	-LRB-
9936	1964	5	_	_	NNP
9936	1964	6	a	a	DT
9936	1964	7	_	_	NNP
9936	1964	8	)	)	-RRB-
9936	1964	9	What	what	WP
9936	1964	10	is	be	VBZ
9936	1964	11	the	the	DT
9936	1964	12	preferable	preferable	JJ
9936	1964	13	method	method	NN
9936	1964	14	of	of	IN
9936	1964	15	breaking	break	VBG
9936	1964	16	an	an	DT
9936	1964	17	egg	egg	NN
9936	1964	18	?	?	.
9936	1965	1	(	(	-LRB-
9936	1965	2	_	_	NNP
9936	1965	3	b	b	NNP
9936	1965	4	_	_	NNP
9936	1965	5	)	)	-RRB-
9936	1965	6	Explain	explain	VB
9936	1965	7	how	how	WRB
9936	1965	8	the	the	DT
9936	1965	9	yolk	yolk	NN
9936	1965	10	and	and	CC
9936	1965	11	the	the	DT
9936	1965	12	white	white	NN
9936	1965	13	of	of	IN
9936	1965	14	an	an	DT
9936	1965	15	egg	egg	NN
9936	1965	16	may	may	MD
9936	1965	17	be	be	VB
9936	1965	18	separated	separate	VBN
9936	1965	19	.	.	.
9936	1966	1	(	(	-LRB-
9936	1966	2	13	13	CD
9936	1966	3	)	)	-RRB-
9936	1966	4	(	(	-LRB-
9936	1966	5	_	_	NNP
9936	1966	6	a	a	DT
9936	1966	7	_	_	NNP
9936	1966	8	)	)	-RRB-
9936	1966	9	For	for	IN
9936	1966	10	what	what	WDT
9936	1966	11	purposes	purpose	NNS
9936	1966	12	are	be	VBP
9936	1966	13	eggs	egg	NNS
9936	1966	14	beaten	beat	VBN
9936	1966	15	?	?	.
9936	1967	1	(	(	-LRB-
9936	1967	2	_	_	NNP
9936	1967	3	b	b	NNP
9936	1967	4	_	_	NNP
9936	1967	5	)	)	-RRB-
9936	1967	6	With	with	IN
9936	1967	7	what	what	WP
9936	1967	8	kind	kind	NN
9936	1967	9	of	of	IN
9936	1967	10	egg	egg	NN
9936	1967	11	beater	beater	NN
9936	1967	12	should	should	MD
9936	1967	13	egg	egg	VB
9936	1967	14	yolks	yolk	NNS
9936	1967	15	or	or	CC
9936	1967	16	whole	whole	JJ
9936	1967	17	eggs	egg	NNS
9936	1967	18	be	be	VB
9936	1967	19	beaten	beat	VBN
9936	1967	20	?	?	.
9936	1968	1	(	(	-LRB-
9936	1968	2	14	14	CD
9936	1968	3	)	)	-RRB-
9936	1968	4	(	(	-LRB-
9936	1968	5	_	_	NNP
9936	1968	6	a	a	DT
9936	1968	7	_	_	NNP
9936	1968	8	)	)	-RRB-
9936	1968	9	With	with	IN
9936	1968	10	what	what	WP
9936	1968	11	kind	kind	NN
9936	1968	12	of	of	IN
9936	1968	13	utensil	utensil	JJ
9936	1968	14	should	should	MD
9936	1968	15	egg	egg	VB
9936	1968	16	whites	white	NNS
9936	1968	17	be	be	VB
9936	1968	18	beaten	beat	VBN
9936	1968	19	?	?	.
9936	1969	1	(	(	-LRB-
9936	1969	2	_	_	NNP
9936	1969	3	b	b	NNP
9936	1969	4	_	_	NNP
9936	1969	5	)	)	-RRB-
9936	1969	6	Why	why	WRB
9936	1969	7	should	should	MD
9936	1969	8	egg	egg	VB
9936	1969	9	whites	white	NNS
9936	1969	10	not	not	RB
9936	1969	11	be	be	VB
9936	1969	12	allowed	allow	VBN
9936	1969	13	to	to	TO
9936	1969	14	stand	stand	VB
9936	1969	15	after	after	IN
9936	1969	16	beating	beat	VBG
9936	1969	17	?	?	.
9936	1970	1	(	(	-LRB-
9936	1970	2	15	15	CD
9936	1970	3	)	)	-RRB-
9936	1970	4	(	(	-LRB-
9936	1970	5	_	_	NNP
9936	1970	6	a	a	DT
9936	1970	7	_	_	NNP
9936	1970	8	)	)	-RRB-
9936	1970	9	What	what	WP
9936	1970	10	is	be	VBZ
9936	1970	11	the	the	DT
9936	1970	12	effect	effect	NN
9936	1970	13	of	of	IN
9936	1970	14	heat	heat	NN
9936	1970	15	upon	upon	IN
9936	1970	16	an	an	DT
9936	1970	17	egg	egg	NN
9936	1970	18	?	?	.
9936	1971	1	(	(	-LRB-
9936	1971	2	_	_	NNP
9936	1971	3	b	b	NNP
9936	1971	4	_	_	NNP
9936	1971	5	)	)	-RRB-
9936	1971	6	Why	why	WRB
9936	1971	7	are	be	VBP
9936	1971	8	eggs	egg	NNS
9936	1971	9	cooked	cook	VBN
9936	1971	10	in	in	IN
9936	1971	11	the	the	DT
9936	1971	12	shell	shell	NN
9936	1971	13	better	well	RBR
9936	1971	14	if	if	IN
9936	1971	15	they	-PRON-	PRP
9936	1971	16	are	be	VBP
9936	1971	17	cooked	cook	VBN
9936	1971	18	at	at	IN
9936	1971	19	a	a	DT
9936	1971	20	temperature	temperature	NN
9936	1971	21	lower	low	JJR
9936	1971	22	than	than	IN
9936	1971	23	boiling	boil	VBG
9936	1971	24	point	point	NN
9936	1971	25	?	?	.
9936	1972	1	(	(	-LRB-
9936	1972	2	_	_	NNP
9936	1972	3	c	c	NNP
9936	1972	4	_	_	NNP
9936	1972	5	)	)	-RRB-
9936	1972	6	Cook	cook	VB
9936	1972	7	an	an	DT
9936	1972	8	egg	egg	NN
9936	1972	9	by	by	IN
9936	1972	10	boiling	boil	VBG
9936	1972	11	it	-PRON-	PRP
9936	1972	12	rapidly	rapidly	RB
9936	1972	13	for	for	IN
9936	1972	14	20	20	CD
9936	1972	15	minutes	minute	NNS
9936	1972	16	.	.	.
9936	1973	1	Cook	cook	VB
9936	1973	2	another	another	DT
9936	1973	3	egg	egg	NN
9936	1973	4	according	accord	VBG
9936	1973	5	to	to	IN
9936	1973	6	the	the	DT
9936	1973	7	directions	direction	NNS
9936	1973	8	given	give	VBN
9936	1973	9	in	in	IN
9936	1973	10	Art	art	NN
9936	1973	11	.	.	.
9936	1974	1	52	52	CD
9936	1974	2	.	.	.
9936	1975	1	Remove	remove	VB
9936	1975	2	the	the	DT
9936	1975	3	shells	shell	NNS
9936	1975	4	while	while	IN
9936	1975	5	the	the	DT
9936	1975	6	eggs	egg	NNS
9936	1975	7	are	be	VBP
9936	1975	8	warm	warm	JJ
9936	1975	9	,	,	,
9936	1975	10	compare	compare	VB
9936	1975	11	the	the	DT
9936	1975	12	texture	texture	NN
9936	1975	13	,	,	,
9936	1975	14	and	and	CC
9936	1975	15	report	report	VB
9936	1975	16	the	the	DT
9936	1975	17	differences	difference	NNS
9936	1975	18	.	.	.
9936	1976	1	(	(	-LRB-
9936	1976	2	16	16	CD
9936	1976	3	)	)	-RRB-
9936	1976	4	(	(	-LRB-
9936	1976	5	_	_	NNP
9936	1976	6	a	a	DT
9936	1976	7	_	_	NNP
9936	1976	8	)	)	-RRB-
9936	1976	9	When	when	WRB
9936	1976	10	eggs	egg	NNS
9936	1976	11	are	be	VBP
9936	1976	12	used	use	VBN
9936	1976	13	in	in	IN
9936	1976	14	a	a	DT
9936	1976	15	mixture	mixture	NN
9936	1976	16	that	that	WDT
9936	1976	17	is	be	VBZ
9936	1976	18	to	to	TO
9936	1976	19	be	be	VB
9936	1976	20	cooked	cook	VBN
9936	1976	21	for	for	IN
9936	1976	22	a	a	DT
9936	1976	23	long	long	JJ
9936	1976	24	time	time	NN
9936	1976	25	,	,	,
9936	1976	26	when	when	WRB
9936	1976	27	should	should	MD
9936	1976	28	they	-PRON-	PRP
9936	1976	29	be	be	VB
9936	1976	30	added	add	VBN
9936	1976	31	?	?	.
9936	1977	1	(	(	-LRB-
9936	1977	2	_	_	NNP
9936	1977	3	b	b	NNP
9936	1977	4	_	_	NNP
9936	1977	5	)	)	-RRB-
9936	1977	6	What	what	WP
9936	1977	7	can	can	MD
9936	1977	8	be	be	VB
9936	1977	9	substituted	substitute	VBN
9936	1977	10	for	for	IN
9936	1977	11	some	some	DT
9936	1977	12	of	of	IN
9936	1977	13	the	the	DT
9936	1977	14	eggs	egg	NNS
9936	1977	15	in	in	IN
9936	1977	16	a	a	DT
9936	1977	17	mixture	mixture	NN
9936	1977	18	that	that	WDT
9936	1977	19	requires	require	VBZ
9936	1977	20	eggs	egg	NNS
9936	1977	21	for	for	IN
9936	1977	22	thickening	thickening	NN
9936	1977	23	?	?	.
9936	1978	1	(	(	-LRB-
9936	1978	2	17	17	CD
9936	1978	3	)	)	-RRB-
9936	1978	4	(	(	-LRB-
9936	1978	5	_	_	NNP
9936	1978	6	a	a	DT
9936	1978	7	_	_	NNP
9936	1978	8	)	)	-RRB-
9936	1978	9	What	what	WDT
9936	1978	10	point	point	NN
9936	1978	11	should	should	MD
9936	1978	12	never	never	RB
9936	1978	13	be	be	VB
9936	1978	14	overlooked	overlook	VBN
9936	1978	15	in	in	IN
9936	1978	16	the	the	DT
9936	1978	17	serving	serving	NN
9936	1978	18	of	of	IN
9936	1978	19	eggs	egg	NNS
9936	1978	20	that	that	WDT
9936	1978	21	are	be	VBP
9936	1978	22	intended	intend	VBN
9936	1978	23	to	to	TO
9936	1978	24	be	be	VB
9936	1978	25	served	serve	VBN
9936	1978	26	hot	hot	JJ
9936	1978	27	?	?	.
9936	1979	1	(	(	-LRB-
9936	1979	2	_	_	NNP
9936	1979	3	b	b	NNP
9936	1979	4	_	_	NNP
9936	1979	5	)	)	-RRB-
9936	1979	6	Why	why	WRB
9936	1979	7	should	should	MD
9936	1979	8	spongy	spongy	VB
9936	1979	9	egg	egg	NN
9936	1979	10	dishes	dish	NNS
9936	1979	11	be	be	VB
9936	1979	12	served	serve	VBN
9936	1979	13	immediately	immediately	RB
9936	1979	14	after	after	IN
9936	1979	15	cooking	cooking	NN
9936	1979	16	?	?	.
9936	1980	1	(	(	-LRB-
9936	1980	2	18	18	CD
9936	1980	3	)	)	-RRB-
9936	1980	4	(	(	-LRB-
9936	1980	5	_	_	NNP
9936	1980	6	a	a	DT
9936	1980	7	_	_	NNP
9936	1980	8	)	)	-RRB-
9936	1980	9	How	how	WRB
9936	1980	10	should	should	MD
9936	1980	11	dishes	dish	NNS
9936	1980	12	that	that	WDT
9936	1980	13	have	have	VBP
9936	1980	14	contained	contain	VBN
9936	1980	15	eggs	egg	NNS
9936	1980	16	be	be	VB
9936	1980	17	washed	wash	VBN
9936	1980	18	?	?	.
9936	1981	1	(	(	-LRB-
9936	1981	2	_	_	NNP
9936	1981	3	b	b	NNP
9936	1981	4	_	_	NNP
9936	1981	5	)	)	-RRB-
9936	1981	6	Why	why	WRB
9936	1981	7	is	be	VBZ
9936	1981	8	such	such	JJ
9936	1981	9	care	care	NN
9936	1981	10	necessary	necessary	JJ
9936	1981	11	?	?	.
9936	1982	1	(	(	-LRB-
9936	1982	2	19	19	CD
9936	1982	3	)	)	-RRB-
9936	1982	4	(	(	-LRB-
9936	1982	5	_	_	NNP
9936	1982	6	a	a	DT
9936	1982	7	_	_	NNP
9936	1982	8	)	)	-RRB-
9936	1982	9	What	what	WDT
9936	1982	10	precautions	precaution	NNS
9936	1982	11	should	should	MD
9936	1982	12	be	be	VB
9936	1982	13	taken	take	VBN
9936	1982	14	in	in	IN
9936	1982	15	the	the	DT
9936	1982	16	making	making	NN
9936	1982	17	of	of	IN
9936	1982	18	a	a	DT
9936	1982	19	puff	puff	NN
9936	1982	20	omelet	omelet	NN
9936	1982	21	?	?	.
9936	1983	1	(	(	-LRB-
9936	1983	2	_	_	NNP
9936	1983	3	b	b	NNP
9936	1983	4	_	_	NNP
9936	1983	5	)	)	-RRB-
9936	1983	6	Mention	mention	VB
9936	1983	7	some	some	DT
9936	1983	8	of	of	IN
9936	1983	9	the	the	DT
9936	1983	10	things	thing	NNS
9936	1983	11	that	that	WDT
9936	1983	12	may	may	MD
9936	1983	13	be	be	VB
9936	1983	14	used	use	VBN
9936	1983	15	to	to	TO
9936	1983	16	give	give	VB
9936	1983	17	variety	variety	NN
9936	1983	18	to	to	IN
9936	1983	19	omelets	omelet	NNS
9936	1983	20	.	.	.
9936	1984	1	(	(	-LRB-
9936	1984	2	20	20	CD
9936	1984	3	)	)	-RRB-
9936	1984	4	(	(	-LRB-
9936	1984	5	_	_	NNP
9936	1984	6	a	a	DT
9936	1984	7	_	_	NNP
9936	1984	8	)	)	-RRB-
9936	1984	9	What	what	WP
9936	1984	10	are	be	VBP
9936	1984	11	the	the	DT
9936	1984	12	advantages	advantage	NNS
9936	1984	13	of	of	IN
9936	1984	14	individual	individual	JJ
9936	1984	15	baking	baking	NN
9936	1984	16	dishes	dish	NNS
9936	1984	17	?	?	.
9936	1985	1	(	(	-LRB-
9936	1985	2	_	_	NNP
9936	1985	3	b	b	NNP
9936	1985	4	_	_	NNP
9936	1985	5	)	)	-RRB-
9936	1985	6	State	state	NN
9936	1985	7	how	how	WRB
9936	1985	8	these	these	DT
9936	1985	9	should	should	MD
9936	1985	10	be	be	VB
9936	1985	11	put	put	VBN
9936	1985	12	in	in	IN
9936	1985	13	the	the	DT
9936	1985	14	oven	oven	NN
9936	1985	15	and	and	CC
9936	1985	16	explain	explain	VB
9936	1985	17	the	the	DT
9936	1985	18	object	object	NN
9936	1985	19	of	of	IN
9936	1985	20	this	this	DT
9936	1985	21	plan	plan	NN
9936	1985	22	.	.	.
9936	1986	1	REPORT	report	JJ
9936	1986	2	ON	on	IN
9936	1986	3	MENU	menu	NN
9936	1986	4	After	after	IN
9936	1986	5	trying	try	VBG
9936	1986	6	out	out	RP
9936	1986	7	the	the	DT
9936	1986	8	menu	menu	NN
9936	1986	9	given	give	VBN
9936	1986	10	in	in	IN
9936	1986	11	the	the	DT
9936	1986	12	text	text	NN
9936	1986	13	,	,	,
9936	1986	14	send	send	VB
9936	1986	15	with	with	IN
9936	1986	16	your	-PRON-	PRP$
9936	1986	17	answers	answer	NNS
9936	1986	18	to	to	IN
9936	1986	19	the	the	DT
9936	1986	20	Examination	Examination	NNP
9936	1986	21	Questions	Questions	NNPS
9936	1986	22	a	a	DT
9936	1986	23	written	write	VBN
9936	1986	24	report	report	NN
9936	1986	25	of	of	IN
9936	1986	26	your	-PRON-	PRP$
9936	1986	27	success	success	NN
9936	1986	28	in	in	IN
9936	1986	29	making	make	VBG
9936	1986	30	it	-PRON-	PRP
9936	1986	31	.	.	.
9936	1987	1	On	on	IN
9936	1987	2	your	-PRON-	PRP$
9936	1987	3	report	report	NN
9936	1987	4	simply	simply	RB
9936	1987	5	write	write	VB
9936	1987	6	the	the	DT
9936	1987	7	name	name	NN
9936	1987	8	of	of	IN
9936	1987	9	the	the	DT
9936	1987	10	food	food	NN
9936	1987	11	and	and	CC
9936	1987	12	describe	describe	VB
9936	1987	13	its	-PRON-	PRP$
9936	1987	14	condition	condition	NN
9936	1987	15	by	by	IN
9936	1987	16	means	mean	NNS
9936	1987	17	of	of	IN
9936	1987	18	the	the	DT
9936	1987	19	terms	term	NNS
9936	1987	20	specified	specify	VBN
9936	1987	21	in	in	IN
9936	1987	22	the	the	DT
9936	1987	23	following	following	JJ
9936	1987	24	list	list	NN
9936	1987	25	:	:	:
9936	1987	26	Cream	cream	NN
9936	1987	27	of	of	IN
9936	1987	28	Wheat	wheat	NN
9936	1987	29	:	:	:
9936	1987	30	thin	thin	JJ
9936	1987	31	?	?	.
9936	1988	1	thick	thick	JJ
9936	1988	2	?	?	.
9936	1989	1	properly	properly	RB
9936	1989	2	seasoned	season	VBN
9936	1989	3	?	?	.
9936	1990	1	smooth	smooth	JJ
9936	1990	2	?	?	.
9936	1991	1	lumpy	lumpy	NNP
9936	1991	2	?	?	.
9936	1992	1	Graham	Graham	NNP
9936	1992	2	Muffins	muffin	NNS
9936	1992	3	:	:	:
9936	1992	4	light	light	NN
9936	1992	5	?	?	.
9936	1993	1	heavy	heavy	JJ
9936	1993	2	?	?	.
9936	1994	1	texture	texture	VB
9936	1994	2	coarse	coarse	JJ
9936	1994	3	?	?	.
9936	1995	1	texture	texture	VB
9936	1995	2	fine	fine	JJ
9936	1995	3	?	?	.
9936	1996	1	even	even	RB
9936	1996	2	brown	brown	JJ
9936	1996	3	color	color	NN
9936	1996	4	on	on	IN
9936	1996	5	crust	crust	NN
9936	1996	6	?	?	.
9936	1997	1	well	well	UH
9936	1997	2	flavored	flavor	VBN
9936	1997	3	?	?	.
9936	1998	1	Puff	Puff	NNP
9936	1998	2	Omelet	Omelet	NNP
9936	1998	3	:	:	:
9936	1998	4	light	light	NN
9936	1998	5	?	?	.
9936	1999	1	heavy	heavy	JJ
9936	1999	2	?	?	.
9936	2000	1	underdone	underdone	NNP
9936	2000	2	?	?	.
9936	2001	1	overdone	overdone	RB
9936	2001	2	?	?	.
9936	2002	1	even	even	RB
9936	2002	2	brown	brown	JJ
9936	2002	3	on	on	IN
9936	2002	4	bottom	bottom	NN
9936	2002	5	?	?	.
9936	2003	1	tough	tough	JJ
9936	2003	2	?	?	.
9936	2004	1	tender	tender	NNP
9936	2004	2	?	?	.
9936	2005	1	properly	properly	RB
9936	2005	2	seasoned	season	VBN
9936	2005	3	?	?	.
9936	2006	1	*	*	NFP
9936	2006	2	*	*	NFP
9936	2006	3	*	*	NFP
9936	2006	4	*	*	NFP
9936	2006	5	*	*	NFP
9936	2006	6	VEGETABLES	vegetable	NNS
9936	2006	7	(	(	-LRB-
9936	2006	8	PART	PART	NNP
9936	2006	9	1	1	CD
9936	2006	10	)	)	-RRB-
9936	2006	11	*	*	NFP
9936	2006	12	*	*	NFP
9936	2006	13	*	*	NFP
9936	2006	14	*	*	NFP
9936	2006	15	*	*	NFP
9936	2006	16	IMPORTANCE	importance	NN
9936	2006	17	OF	of	IN
9936	2006	18	VEGETABLES	vegetables	NN
9936	2006	19	AS	as	IN
9936	2006	20	FOOD	food	NN
9936	2006	21	VARIETY	variety	NN
9936	2006	22	IN	in	IN
9936	2006	23	VEGETABLES	vegetables	NN
9936	2006	24	1	1	CD
9936	2006	25	.	.	.
9936	2007	1	As	as	IN
9936	2007	2	understood	understand	VBN
9936	2007	3	in	in	IN
9936	2007	4	cookery	cookery	NN
9936	2007	5	,	,	,
9936	2007	6	VEGETABLES	VEGETABLES	NNP
9936	2007	7	refer	refer	VBP
9936	2007	8	to	to	IN
9936	2007	9	plants	plant	NNS
9936	2007	10	or	or	CC
9936	2007	11	parts	part	NNS
9936	2007	12	of	of	IN
9936	2007	13	plants	plant	NNS
9936	2007	14	that	that	WDT
9936	2007	15	are	be	VBP
9936	2007	16	used	use	VBN
9936	2007	17	as	as	IN
9936	2007	18	food	food	NN
9936	2007	19	.	.	.
9936	2008	1	Vegetables	vegetable	NNS
9936	2008	2	may	may	MD
9936	2008	3	consist	consist	VB
9936	2008	4	of	of	IN
9936	2008	5	the	the	DT
9936	2008	6	entire	entire	JJ
9936	2008	7	plant	plant	NN
9936	2008	8	,	,	,
9936	2008	9	as	as	IN
9936	2008	10	,	,	,
9936	2008	11	for	for	IN
9936	2008	12	example	example	NN
9936	2008	13	,	,	,
9936	2008	14	the	the	DT
9936	2008	15	beet	beet	NN
9936	2008	16	;	;	:
9936	2008	17	the	the	DT
9936	2008	18	stem	stem	NN
9936	2008	19	,	,	,
9936	2008	20	as	as	IN
9936	2008	21	asparagus	asparagus	NN
9936	2008	22	and	and	CC
9936	2008	23	celery	celery	NN
9936	2008	24	;	;	:
9936	2008	25	the	the	DT
9936	2008	26	root	root	NN
9936	2008	27	,	,	,
9936	2008	28	as	as	IN
9936	2008	29	carrot	carrot	NNP
9936	2008	30	and	and	CC
9936	2008	31	turnip	turnip	NNP
9936	2008	32	;	;	:
9936	2008	33	the	the	DT
9936	2008	34	underground	underground	JJ
9936	2008	35	stem	stem	NN
9936	2008	36	,	,	,
9936	2008	37	or	or	CC
9936	2008	38	tuber	tuber	NNP
9936	2008	39	,	,	,
9936	2008	40	as	as	IN
9936	2008	41	the	the	DT
9936	2008	42	white	white	JJ
9936	2008	43	potato	potato	NN
9936	2008	44	and	and	CC
9936	2008	45	onion	onion	NN
9936	2008	46	;	;	:
9936	2008	47	the	the	DT
9936	2008	48	foliage	foliage	NN
9936	2008	49	,	,	,
9936	2008	50	as	as	IN
9936	2008	51	cabbage	cabbage	NN
9936	2008	52	and	and	CC
9936	2008	53	spinach	spinach	NN
9936	2008	54	;	;	:
9936	2008	55	the	the	DT
9936	2008	56	flower	flower	NN
9936	2008	57	of	of	IN
9936	2008	58	the	the	DT
9936	2008	59	plant	plant	NN
9936	2008	60	,	,	,
9936	2008	61	as	as	IN
9936	2008	62	cauliflower	cauliflower	NN
9936	2008	63	;	;	:
9936	2008	64	the	the	DT
9936	2008	65	pods	pod	NNS
9936	2008	66	,	,	,
9936	2008	67	which	which	WDT
9936	2008	68	hold	hold	VBP
9936	2008	69	the	the	DT
9936	2008	70	seeds	seed	NNS
9936	2008	71	of	of	IN
9936	2008	72	the	the	DT
9936	2008	73	plant	plant	NN
9936	2008	74	or	or	CC
9936	2008	75	the	the	DT
9936	2008	76	seeds	seed	NNS
9936	2008	77	themselves	-PRON-	PRP
9936	2008	78	,	,	,
9936	2008	79	as	as	IN
9936	2008	80	peas	pea	NNS
9936	2008	81	and	and	CC
9936	2008	82	beans	bean	NNS
9936	2008	83	;	;	:
9936	2008	84	or	or	CC
9936	2008	85	that	that	IN
9936	2008	86	which	which	WDT
9936	2008	87	in	in	IN
9936	2008	88	reality	reality	NN
9936	2008	89	is	be	VBZ
9936	2008	90	fruit	fruit	NN
9936	2008	91	,	,	,
9936	2008	92	although	although	IN
9936	2008	93	for	for	IN
9936	2008	94	table	table	NN
9936	2008	95	use	use	NN
9936	2008	96	always	always	RB
9936	2008	97	considered	consider	VBD
9936	2008	98	a	a	DT
9936	2008	99	vegetable	vegetable	NN
9936	2008	100	,	,	,
9936	2008	101	as	as	IN
9936	2008	102	the	the	DT
9936	2008	103	tomato	tomato	NNP
9936	2008	104	and	and	CC
9936	2008	105	eggplant	eggplant	JJ
9936	2008	106	.	.	.
9936	2009	1	2	2	LS
9936	2009	2	.	.	.
9936	2010	1	Because	because	IN
9936	2010	2	of	of	IN
9936	2010	3	this	this	DT
9936	2010	4	large	large	JJ
9936	2010	5	assortment	assortment	NN
9936	2010	6	,	,	,
9936	2010	7	vegetables	vegetable	NNS
9936	2010	8	afford	afford	VBP
9936	2010	9	the	the	DT
9936	2010	10	greatest	great	JJS
9936	2010	11	possible	possible	JJ
9936	2010	12	variety	variety	NN
9936	2010	13	in	in	IN
9936	2010	14	flavor	flavor	NN
9936	2010	15	,	,	,
9936	2010	16	appearance	appearance	NN
9936	2010	17	,	,	,
9936	2010	18	texture	texture	NN
9936	2010	19	,	,	,
9936	2010	20	quality	quality	NN
9936	2010	21	,	,	,
9936	2010	22	and	and	CC
9936	2010	23	food	food	NN
9936	2010	24	value	value	NN
9936	2010	25	.	.	.
9936	2011	1	They	-PRON-	PRP
9936	2011	2	therefore	therefore	RB
9936	2011	3	assume	assume	VBP
9936	2011	4	a	a	DT
9936	2011	5	place	place	NN
9936	2011	6	of	of	IN
9936	2011	7	very	very	RB
9936	2011	8	great	great	JJ
9936	2011	9	importance	importance	NN
9936	2011	10	in	in	IN
9936	2011	11	the	the	DT
9936	2011	12	diet	diet	NN
9936	2011	13	of	of	IN
9936	2011	14	individuals	individual	NNS
9936	2011	15	and	and	CC
9936	2011	16	in	in	IN
9936	2011	17	the	the	DT
9936	2011	18	plans	plan	NNS
9936	2011	19	of	of	IN
9936	2011	20	the	the	DT
9936	2011	21	housewife	housewife	NN
9936	2011	22	who	who	WP
9936	2011	23	has	have	VBZ
9936	2011	24	all	all	PDT
9936	2011	25	the	the	DT
9936	2011	26	meals	meal	NNS
9936	2011	27	to	to	TO
9936	2011	28	prepare	prepare	VB
9936	2011	29	for	for	IN
9936	2011	30	her	-PRON-	PRP$
9936	2011	31	family	family	NN
9936	2011	32	.	.	.
9936	2012	1	In	in	IN
9936	2012	2	fact	fact	NN
9936	2012	3	,	,	,
9936	2012	4	there	there	EX
9936	2012	5	is	be	VBZ
9936	2012	6	scarcely	scarcely	RB
9936	2012	7	a	a	DT
9936	2012	8	meal	meal	NN
9936	2012	9	,	,	,
9936	2012	10	except	except	IN
9936	2012	11	breakfast	breakfast	NN
9936	2012	12	,	,	,
9936	2012	13	at	at	IN
9936	2012	14	which	which	WDT
9936	2012	15	vegetables	vegetable	NNS
9936	2012	16	are	be	VBP
9936	2012	17	not	not	RB
9936	2012	18	served	serve	VBN
9936	2012	19	.	.	.
9936	2013	1	For	for	IN
9936	2013	2	dinner	dinner	NN
9936	2013	3	,	,	,
9936	2013	4	they	-PRON-	PRP
9936	2013	5	form	form	VBP
9936	2013	6	a	a	DT
9936	2013	7	part	part	NN
9936	2013	8	or	or	CC
9936	2013	9	all	all	DT
9936	2013	10	of	of	IN
9936	2013	11	each	each	DT
9936	2013	12	course	course	NN
9936	2013	13	in	in	IN
9936	2013	14	the	the	DT
9936	2013	15	meal	meal	NN
9936	2013	16	,	,	,
9936	2013	17	except	except	IN
9936	2013	18	,	,	,
9936	2013	19	perhaps	perhaps	RB
9936	2013	20	,	,	,
9936	2013	21	the	the	DT
9936	2013	22	dessert	dessert	NN
9936	2013	23	,	,	,
9936	2013	24	and	and	CC
9936	2013	25	occasionally	occasionally	RB
9936	2013	26	they	-PRON-	PRP
9936	2013	27	may	may	MD
9936	2013	28	be	be	VB
9936	2013	29	used	use	VBN
9936	2013	30	for	for	IN
9936	2013	31	this	this	DT
9936	2013	32	.	.	.
9936	2014	1	Although	although	IN
9936	2014	2	two	two	CD
9936	2014	3	or	or	CC
9936	2014	4	more	more	JJR
9936	2014	5	vegetables	vegetable	NNS
9936	2014	6	are	be	VBP
9936	2014	7	nearly	nearly	RB
9936	2014	8	always	always	RB
9936	2014	9	served	serve	VBN
9936	2014	10	in	in	IN
9936	2014	11	even	even	RB
9936	2014	12	a	a	DT
9936	2014	13	simple	simple	JJ
9936	2014	14	meal	meal	NN
9936	2014	15	,	,	,
9936	2014	16	the	the	DT
9936	2014	17	use	use	NN
9936	2014	18	of	of	IN
9936	2014	19	vegetables	vegetable	NNS
9936	2014	20	in	in	IN
9936	2014	21	most	most	JJS
9936	2014	22	households	household	NNS
9936	2014	23	is	be	VBZ
9936	2014	24	limited	limited	JJ
9936	2014	25	to	to	IN
9936	2014	26	those	those	DT
9936	2014	27	few	few	JJ
9936	2014	28	varieties	variety	NNS
9936	2014	29	which	which	WDT
9936	2014	30	are	be	VBP
9936	2014	31	especially	especially	RB
9936	2014	32	preferred	prefer	VBN
9936	2014	33	by	by	IN
9936	2014	34	the	the	DT
9936	2014	35	family	family	NN
9936	2014	36	.	.	.
9936	2015	1	As	as	IN
9936	2015	2	a	a	DT
9936	2015	3	rule	rule	NN
9936	2015	4	,	,	,
9936	2015	5	there	there	EX
9936	2015	6	are	be	VBP
9936	2015	7	a	a	DT
9936	2015	8	number	number	NN
9936	2015	9	of	of	IN
9936	2015	10	other	other	JJ
9936	2015	11	vegetables	vegetable	NNS
9936	2015	12	that	that	WDT
9936	2015	13	would	would	MD
9936	2015	14	be	be	VB
9936	2015	15	very	very	RB
9936	2015	16	acceptable	acceptable	JJ
9936	2015	17	if	if	IN
9936	2015	18	prepared	prepare	VBN
9936	2015	19	in	in	IN
9936	2015	20	certain	certain	JJ
9936	2015	21	appetizing	appetize	VBG
9936	2015	22	ways	way	NNS
9936	2015	23	.	.	.
9936	2016	1	An	an	DT
9936	2016	2	effort	effort	NN
9936	2016	3	should	should	MD
9936	2016	4	therefore	therefore	RB
9936	2016	5	be	be	VB
9936	2016	6	made	make	VBN
9936	2016	7	to	to	TO
9936	2016	8	include	include	VB
9936	2016	9	all	all	DT
9936	2016	10	such	such	JJ
9936	2016	11	vegetables	vegetable	NNS
9936	2016	12	in	in	IN
9936	2016	13	the	the	DT
9936	2016	14	dietary	dietary	NN
9936	2016	15	,	,	,
9936	2016	16	for	for	IN
9936	2016	17	they	-PRON-	PRP
9936	2016	18	may	may	MD
9936	2016	19	be	be	VB
9936	2016	20	used	use	VBN
9936	2016	21	to	to	IN
9936	2016	22	decided	decide	VBN
9936	2016	23	advantage	advantage	NN
9936	2016	24	and	and	CC
9936	2016	25	at	at	IN
9936	2016	26	the	the	DT
9936	2016	27	same	same	JJ
9936	2016	28	time	time	NN
9936	2016	29	they	-PRON-	PRP
9936	2016	30	afford	afford	VBP
9936	2016	31	variety	variety	NN
9936	2016	32	in	in	IN
9936	2016	33	the	the	DT
9936	2016	34	meals	meal	NNS
9936	2016	35	.	.	.
9936	2017	1	The	the	DT
9936	2017	2	constant	constant	JJ
9936	2017	3	demand	demand	NN
9936	2017	4	for	for	IN
9936	2017	5	variety	variety	NN
9936	2017	6	in	in	IN
9936	2017	7	this	this	DT
9936	2017	8	food	food	NN
9936	2017	9	makes	make	VBZ
9936	2017	10	acceptable	acceptable	JJ
9936	2017	11	new	new	JJ
9936	2017	12	recipes	recipe	NNS
9936	2017	13	for	for	IN
9936	2017	14	the	the	DT
9936	2017	15	preparation	preparation	NN
9936	2017	16	of	of	IN
9936	2017	17	the	the	DT
9936	2017	18	vegetables	vegetable	NNS
9936	2017	19	already	already	RB
9936	2017	20	known	know	VBN
9936	2017	21	and	and	CC
9936	2017	22	information	information	NN
9936	2017	23	for	for	IN
9936	2017	24	the	the	DT
9936	2017	25	use	use	NN
9936	2017	26	of	of	IN
9936	2017	27	the	the	DT
9936	2017	28	unfamiliar	unfamiliar	JJ
9936	2017	29	kinds	kind	NNS
9936	2017	30	.	.	.
9936	2018	1	3	3	LS
9936	2018	2	.	.	.
9936	2019	1	Great	great	JJ
9936	2019	2	variety	variety	NN
9936	2019	3	also	also	RB
9936	2019	4	exists	exist	VBZ
9936	2019	5	in	in	IN
9936	2019	6	the	the	DT
9936	2019	7	flavor	flavor	NN
9936	2019	8	of	of	IN
9936	2019	9	vegetables	vegetable	NNS
9936	2019	10	,	,	,
9936	2019	11	which	which	WDT
9936	2019	12	they	-PRON-	PRP
9936	2019	13	derive	derive	VBP
9936	2019	14	from	from	IN
9936	2019	15	their	-PRON-	PRP$
9936	2019	16	volatile	volatile	JJ
9936	2019	17	oils	oil	NNS
9936	2019	18	;	;	:
9936	2019	19	that	that	RB
9936	2019	20	is	is	RB
9936	2019	21	,	,	,
9936	2019	22	the	the	DT
9936	2019	23	oils	oil	NNS
9936	2019	24	that	that	WDT
9936	2019	25	evaporate	evaporate	VBP
9936	2019	26	rapidly	rapidly	RB
9936	2019	27	on	on	IN
9936	2019	28	exposure	exposure	NN
9936	2019	29	to	to	IN
9936	2019	30	the	the	DT
9936	2019	31	air	air	NN
9936	2019	32	.	.	.
9936	2020	1	In	in	IN
9936	2020	2	some	some	DT
9936	2020	3	cases	case	NNS
9936	2020	4	,	,	,
9936	2020	5	the	the	DT
9936	2020	6	flavor	flavor	NN
9936	2020	7	is	be	VBZ
9936	2020	8	disagreeably	disagreeably	RB
9936	2020	9	strong	strong	JJ
9936	2020	10	and	and	CC
9936	2020	11	must	must	MD
9936	2020	12	be	be	VB
9936	2020	13	dissipated	dissipate	VBN
9936	2020	14	,	,	,
9936	2020	15	or	or	CC
9936	2020	16	driven	drive	VBN
9936	2020	17	away	away	RP
9936	2020	18	,	,	,
9936	2020	19	in	in	IN
9936	2020	20	order	order	NN
9936	2020	21	to	to	TO
9936	2020	22	make	make	VB
9936	2020	23	the	the	DT
9936	2020	24	vegetables	vegetable	NNS
9936	2020	25	agreeable	agreeable	JJ
9936	2020	26	to	to	IN
9936	2020	27	the	the	DT
9936	2020	28	taste	taste	NN
9936	2020	29	and	and	CC
9936	2020	30	to	to	TO
9936	2020	31	prevent	prevent	VB
9936	2020	32	them	-PRON-	PRP
9936	2020	33	from	from	IN
9936	2020	34	disagreeing	disagree	VBG
9936	2020	35	with	with	IN
9936	2020	36	those	those	DT
9936	2020	37	who	who	WP
9936	2020	38	eat	eat	VBP
9936	2020	39	them	-PRON-	PRP
9936	2020	40	.	.	.
9936	2021	1	In	in	IN
9936	2021	2	others	other	NNS
9936	2021	3	,	,	,
9936	2021	4	the	the	DT
9936	2021	5	flavor	flavor	NN
9936	2021	6	is	be	VBZ
9936	2021	7	very	very	RB
9936	2021	8	mild	mild	JJ
9936	2021	9	,	,	,
9936	2021	10	so	so	IN
9936	2021	11	that	that	IN
9936	2021	12	unless	unless	IN
9936	2021	13	the	the	DT
9936	2021	14	vegetables	vegetable	NNS
9936	2021	15	are	be	VBP
9936	2021	16	properly	properly	RB
9936	2021	17	prepared	prepare	VBN
9936	2021	18	the	the	DT
9936	2021	19	flavor	flavor	NN
9936	2021	20	may	may	MD
9936	2021	21	be	be	VB
9936	2021	22	almost	almost	RB
9936	2021	23	lost	lose	VBN
9936	2021	24	.	.	.
9936	2022	1	When	when	WRB
9936	2022	2	the	the	DT
9936	2022	3	principles	principle	NNS
9936	2022	4	relating	relate	VBG
9936	2022	5	to	to	IN
9936	2022	6	the	the	DT
9936	2022	7	cooking	cooking	NN
9936	2022	8	of	of	IN
9936	2022	9	vegetables	vegetable	NNS
9936	2022	10	are	be	VBP
9936	2022	11	thoroughly	thoroughly	RB
9936	2022	12	understood	understand	VBN
9936	2022	13	,	,	,
9936	2022	14	little	little	JJ
9936	2022	15	difficulty	difficulty	NN
9936	2022	16	will	will	MD
9936	2022	17	be	be	VB
9936	2022	18	experienced	experience	VBN
9936	2022	19	in	in	IN
9936	2022	20	preparing	prepare	VBG
9936	2022	21	them	-PRON-	PRP
9936	2022	22	so	so	IN
9936	2022	23	that	that	IN
9936	2022	24	the	the	DT
9936	2022	25	flavor	flavor	NN
9936	2022	26	is	be	VBZ
9936	2022	27	dissipated	dissipate	VBN
9936	2022	28	or	or	CC
9936	2022	29	retained	retain	VBN
9936	2022	30	as	as	IN
9936	2022	31	the	the	DT
9936	2022	32	case	case	NN
9936	2022	33	may	may	MD
9936	2022	34	require	require	VB
9936	2022	35	.	.	.
9936	2023	1	4	4	LS
9936	2023	2	.	.	.
9936	2024	1	The	the	DT
9936	2024	2	food	food	NN
9936	2024	3	value	value	NN
9936	2024	4	of	of	IN
9936	2024	5	vegetables	vegetable	NNS
9936	2024	6	varies	vary	VBZ
9936	2024	7	as	as	RB
9936	2024	8	much	much	RB
9936	2024	9	as	as	IN
9936	2024	10	do	do	VBP
9936	2024	11	their	-PRON-	PRP$
9936	2024	12	form	form	NN
9936	2024	13	and	and	CC
9936	2024	14	flavor	flavor	NN
9936	2024	15	,	,	,
9936	2024	16	some	some	DT
9936	2024	17	of	of	IN
9936	2024	18	them	-PRON-	PRP
9936	2024	19	having	have	VBG
9936	2024	20	almost	almost	RB
9936	2024	21	no	no	DT
9936	2024	22	food	food	NN
9936	2024	23	value	value	NN
9936	2024	24	,	,	,
9936	2024	25	others	other	NNS
9936	2024	26	having	have	VBG
9936	2024	27	a	a	DT
9936	2024	28	great	great	JJ
9936	2024	29	deal	deal	NN
9936	2024	30	,	,	,
9936	2024	31	and	and	CC
9936	2024	32	the	the	DT
9936	2024	33	remainder	remainder	NN
9936	2024	34	varying	vary	VBG
9936	2024	35	between	between	IN
9936	2024	36	these	these	DT
9936	2024	37	two	two	CD
9936	2024	38	extremes	extreme	NNS
9936	2024	39	.	.	.
9936	2025	1	The	the	DT
9936	2025	2	housewife	housewife	NN
9936	2025	3	who	who	WP
9936	2025	4	wishes	wish	VBZ
9936	2025	5	to	to	TO
9936	2025	6	provide	provide	VB
9936	2025	7	economically	economically	RB
9936	2025	8	for	for	IN
9936	2025	9	her	-PRON-	PRP$
9936	2025	10	family	family	NN
9936	2025	11	and	and	CC
9936	2025	12	at	at	IN
9936	2025	13	the	the	DT
9936	2025	14	same	same	JJ
9936	2025	15	time	time	NN
9936	2025	16	give	give	VB
9936	2025	17	them	-PRON-	PRP
9936	2025	18	food	food	NN
9936	2025	19	that	that	WDT
9936	2025	20	is	be	VBZ
9936	2025	21	best	well	RBS
9936	2025	22	suited	suited	JJ
9936	2025	23	to	to	IN
9936	2025	24	their	-PRON-	PRP$
9936	2025	25	needs	need	NNS
9936	2025	26	,	,	,
9936	2025	27	should	should	MD
9936	2025	28	learn	learn	VB
9936	2025	29	as	as	RB
9936	2025	30	much	much	JJ
9936	2025	31	of	of	IN
9936	2025	32	the	the	DT
9936	2025	33	composition	composition	NN
9936	2025	34	and	and	CC
9936	2025	35	food	food	NN
9936	2025	36	value	value	NN
9936	2025	37	of	of	IN
9936	2025	38	the	the	DT
9936	2025	39	various	various	JJ
9936	2025	40	kinds	kind	NNS
9936	2025	41	of	of	IN
9936	2025	42	vegetables	vegetable	NNS
9936	2025	43	as	as	IN
9936	2025	44	possible	possible	JJ
9936	2025	45	.	.	.
9936	2026	1	If	if	IN
9936	2026	2	,	,	,
9936	2026	3	besides	besides	IN
9936	2026	4	acquiring	acquire	VBG
9936	2026	5	this	this	DT
9936	2026	6	knowledge	knowledge	NN
9936	2026	7	,	,	,
9936	2026	8	she	-PRON-	PRP
9936	2026	9	learns	learn	VBZ
9936	2026	10	a	a	DT
9936	2026	11	variety	variety	NN
9936	2026	12	of	of	IN
9936	2026	13	ways	way	NNS
9936	2026	14	in	in	IN
9936	2026	15	which	which	WDT
9936	2026	16	to	to	TO
9936	2026	17	prepare	prepare	VB
9936	2026	18	each	each	DT
9936	2026	19	kind	kind	NN
9936	2026	20	,	,	,
9936	2026	21	she	-PRON-	PRP
9936	2026	22	will	will	MD
9936	2026	23	find	find	VB
9936	2026	24	that	that	IN
9936	2026	25	it	-PRON-	PRP
9936	2026	26	is	be	VBZ
9936	2026	27	possible	possible	JJ
9936	2026	28	to	to	TO
9936	2026	29	substitute	substitute	VB
9936	2026	30	vegetable	vegetable	NN
9936	2026	31	dishes	dish	NNS
9936	2026	32	for	for	IN
9936	2026	33	the	the	DT
9936	2026	34	more	more	RBR
9936	2026	35	expensive	expensive	JJ
9936	2026	36	foods	food	NNS
9936	2026	37	.	.	.
9936	2027	1	For	for	IN
9936	2027	2	instance	instance	NN
9936	2027	3	,	,	,
9936	2027	4	it	-PRON-	PRP
9936	2027	5	is	be	VBZ
9936	2027	6	often	often	RB
9936	2027	7	possible	possible	JJ
9936	2027	8	to	to	TO
9936	2027	9	substitute	substitute	VB
9936	2027	10	a	a	DT
9936	2027	11	vegetable	vegetable	JJ
9936	2027	12	dish	dish	NN
9936	2027	13	for	for	IN
9936	2027	14	a	a	DT
9936	2027	15	meat	meat	NN
9936	2027	16	dish	dish	NN
9936	2027	17	several	several	JJ
9936	2027	18	times	time	NNS
9936	2027	19	a	a	DT
9936	2027	20	week	week	NN
9936	2027	21	,	,	,
9936	2027	22	but	but	CC
9936	2027	23	the	the	DT
9936	2027	24	composition	composition	NN
9936	2027	25	of	of	IN
9936	2027	26	the	the	DT
9936	2027	27	vegetable	vegetable	NN
9936	2027	28	dish	dish	NN
9936	2027	29	must	must	MD
9936	2027	30	be	be	VB
9936	2027	31	such	such	JJ
9936	2027	32	that	that	IN
9936	2027	33	it	-PRON-	PRP
9936	2027	34	will	will	MD
9936	2027	35	really	really	RB
9936	2027	36	take	take	VB
9936	2027	37	the	the	DT
9936	2027	38	place	place	NN
9936	2027	39	of	of	IN
9936	2027	40	the	the	DT
9936	2027	41	meat	meat	NN
9936	2027	42	dish	dish	NN
9936	2027	43	.	.	.
9936	2028	1	5	5	CD
9936	2028	2	.	.	.
9936	2029	1	That	that	IN
9936	2029	2	it	-PRON-	PRP
9936	2029	3	is	be	VBZ
9936	2029	4	possible	possible	JJ
9936	2029	5	for	for	IN
9936	2029	6	adults	adult	NNS
9936	2029	7	to	to	TO
9936	2029	8	live	live	VB
9936	2029	9	on	on	IN
9936	2029	10	vegetables	vegetable	NNS
9936	2029	11	alone	alone	RB
9936	2029	12	has	have	VBZ
9936	2029	13	been	be	VBN
9936	2029	14	proved	prove	VBN
9936	2029	15	by	by	IN
9936	2029	16	vegetarians	vegetarian	NNS
9936	2029	17	;	;	:
9936	2029	18	that	that	RB
9936	2029	19	is	is	RB
9936	2029	20	,	,	,
9936	2029	21	persons	person	NNS
9936	2029	22	who	who	WP
9936	2029	23	exclude	exclude	VBP
9936	2029	24	meat	meat	NN
9936	2029	25	from	from	IN
9936	2029	26	the	the	DT
9936	2029	27	diet	diet	NN
9936	2029	28	.	.	.
9936	2030	1	They	-PRON-	PRP
9936	2030	2	have	have	VBP
9936	2030	3	shown	show	VBN
9936	2030	4	that	that	IN
9936	2030	5	all	all	PDT
9936	2030	6	the	the	DT
9936	2030	7	elements	element	NNS
9936	2030	8	necessary	necessary	JJ
9936	2030	9	to	to	TO
9936	2030	10	build	build	VB
9936	2030	11	and	and	CC
9936	2030	12	maintain	maintain	VB
9936	2030	13	the	the	DT
9936	2030	14	human	human	JJ
9936	2030	15	body	body	NN
9936	2030	16	are	be	VBP
9936	2030	17	contained	contain	VBN
9936	2030	18	in	in	IN
9936	2030	19	vegetables	vegetable	NNS
9936	2030	20	,	,	,
9936	2030	21	fruits	fruit	NNS
9936	2030	22	,	,	,
9936	2030	23	and	and	CC
9936	2030	24	cereals	cereal	NNS
9936	2030	25	,	,	,
9936	2030	26	and	and	CC
9936	2030	27	also	also	RB
9936	2030	28	that	that	IN
9936	2030	29	these	these	DT
9936	2030	30	elements	element	NNS
9936	2030	31	are	be	VBP
9936	2030	32	in	in	IN
9936	2030	33	such	such	JJ
9936	2030	34	quantity	quantity	NN
9936	2030	35	that	that	IN
9936	2030	36	it	-PRON-	PRP
9936	2030	37	is	be	VBZ
9936	2030	38	not	not	RB
9936	2030	39	necessary	necessary	JJ
9936	2030	40	to	to	TO
9936	2030	41	supply	supply	VB
9936	2030	42	them	-PRON-	PRP
9936	2030	43	in	in	IN
9936	2030	44	any	any	DT
9936	2030	45	other	other	JJ
9936	2030	46	way	way	NN
9936	2030	47	.	.	.
9936	2031	1	Even	even	RB
9936	2031	2	if	if	IN
9936	2031	3	it	-PRON-	PRP
9936	2031	4	is	be	VBZ
9936	2031	5	not	not	RB
9936	2031	6	desired	desire	VBN
9936	2031	7	to	to	TO
9936	2031	8	use	use	VB
9936	2031	9	such	such	JJ
9936	2031	10	foods	food	NNS
9936	2031	11	exclusively	exclusively	RB
9936	2031	12	,	,	,
9936	2031	13	as	as	IN
9936	2031	14	much	much	JJ
9936	2031	15	use	use	NN
9936	2031	16	should	should	MD
9936	2031	17	be	be	VB
9936	2031	18	made	make	VBN
9936	2031	19	of	of	IN
9936	2031	20	them	-PRON-	PRP
9936	2031	21	as	as	IN
9936	2031	22	possible	possible	JJ
9936	2031	23	,	,	,
9936	2031	24	for	for	IN
9936	2031	25	they	-PRON-	PRP
9936	2031	26	average	average	VBP
9936	2031	27	a	a	DT
9936	2031	28	lower	low	JJR
9936	2031	29	cost	cost	NN
9936	2031	30	than	than	IN
9936	2031	31	the	the	DT
9936	2031	32	high	high	JJ
9936	2031	33	-	-	HYPH
9936	2031	34	protein	protein	NN
9936	2031	35	foods	food	NNS
9936	2031	36	,	,	,
9936	2031	37	such	such	JJ
9936	2031	38	as	as	IN
9936	2031	39	eggs	egg	NNS
9936	2031	40	,	,	,
9936	2031	41	meat	meat	NN
9936	2031	42	,	,	,
9936	2031	43	and	and	CC
9936	2031	44	milk	milk	NN
9936	2031	45	.	.	.
9936	2032	1	The	the	DT
9936	2032	2	use	use	NN
9936	2032	3	of	of	IN
9936	2032	4	vegetables	vegetable	NNS
9936	2032	5	,	,	,
9936	2032	6	however	however	RB
9936	2032	7	,	,	,
9936	2032	8	need	nee	MD
9936	2032	9	not	not	RB
9936	2032	10	be	be	VB
9936	2032	11	restricted	restrict	VBN
9936	2032	12	to	to	IN
9936	2032	13	adults	adult	NNS
9936	2032	14	,	,	,
9936	2032	15	for	for	IN
9936	2032	16	when	when	WRB
9936	2032	17	properly	properly	RB
9936	2032	18	prepared	prepare	VBN
9936	2032	19	they	-PRON-	PRP
9936	2032	20	may	may	MD
9936	2032	21	be	be	VB
9936	2032	22	included	include	VBN
9936	2032	23	to	to	TO
9936	2032	24	advantage	advantage	VB
9936	2032	25	in	in	IN
9936	2032	26	the	the	DT
9936	2032	27	diet	diet	NN
9936	2032	28	of	of	IN
9936	2032	29	very	very	RB
9936	2032	30	young	young	JJ
9936	2032	31	children	child	NNS
9936	2032	32	.	.	.
9936	2033	1	In	in	IN
9936	2033	2	fact	fact	NN
9936	2033	3	,	,	,
9936	2033	4	children	child	NNS
9936	2033	5	should	should	MD
9936	2033	6	be	be	VB
9936	2033	7	trained	train	VBN
9936	2033	8	to	to	TO
9936	2033	9	eat	eat	VB
9936	2033	10	vegetables	vegetable	NNS
9936	2033	11	of	of	IN
9936	2033	12	all	all	DT
9936	2033	13	kinds	kind	NNS
9936	2033	14	,	,	,
9936	2033	15	for	for	IN
9936	2033	16	such	such	JJ
9936	2033	17	training	training	NN
9936	2033	18	not	not	RB
9936	2033	19	only	only	RB
9936	2033	20	will	will	MD
9936	2033	21	enable	enable	VB
9936	2033	22	each	each	DT
9936	2033	23	one	one	NN
9936	2033	24	to	to	TO
9936	2033	25	grow	grow	VB
9936	2033	26	up	up	RP
9936	2033	27	with	with	IN
9936	2033	28	a	a	DT
9936	2033	29	correct	correct	JJ
9936	2033	30	appreciation	appreciation	NN
9936	2033	31	for	for	IN
9936	2033	32	all	all	DT
9936	2033	33	edible	edible	JJ
9936	2033	34	things	thing	NNS
9936	2033	35	,	,	,
9936	2033	36	but	but	CC
9936	2033	37	will	will	MD
9936	2033	38	make	make	VB
9936	2033	39	the	the	DT
9936	2033	40	preparation	preparation	NN
9936	2033	41	of	of	IN
9936	2033	42	meals	meal	NNS
9936	2033	43	easier	easy	JJR
9936	2033	44	for	for	IN
9936	2033	45	the	the	DT
9936	2033	46	housewife	housewife	NN
9936	2033	47	.	.	.
9936	2034	1	6	6	CD
9936	2034	2	.	.	.
9936	2035	1	Vegetables	vegetable	NNS
9936	2035	2	should	should	MD
9936	2035	3	receive	receive	VB
9936	2035	4	great	great	JJ
9936	2035	5	care	care	NN
9936	2035	6	in	in	IN
9936	2035	7	their	-PRON-	PRP$
9936	2035	8	preparation	preparation	NN
9936	2035	9	,	,	,
9936	2035	10	whether	whether	IN
9936	2035	11	the	the	DT
9936	2035	12	method	method	NN
9936	2035	13	involved	involve	VBN
9936	2035	14	is	be	VBZ
9936	2035	15	simple	simple	JJ
9936	2035	16	or	or	CC
9936	2035	17	complicated	complicated	JJ
9936	2035	18	.	.	.
9936	2036	1	Any	any	DT
9936	2036	2	of	of	IN
9936	2036	3	the	the	DT
9936	2036	4	methods	method	NNS
9936	2036	5	of	of	IN
9936	2036	6	cookery	cookery	NN
9936	2036	7	that	that	WDT
9936	2036	8	call	call	VBP
9936	2036	9	for	for	IN
9936	2036	10	the	the	DT
9936	2036	11	application	application	NN
9936	2036	12	of	of	IN
9936	2036	13	heat	heat	NN
9936	2036	14	may	may	MD
9936	2036	15	be	be	VB
9936	2036	16	applied	apply	VBN
9936	2036	17	to	to	IN
9936	2036	18	them	-PRON-	PRP
9936	2036	19	,	,	,
9936	2036	20	and	and	CC
9936	2036	21	in	in	IN
9936	2036	22	many	many	JJ
9936	2036	23	cases	case	NNS
9936	2036	24	they	-PRON-	PRP
9936	2036	25	are	be	VBP
9936	2036	26	served	serve	VBN
9936	2036	27	without	without	IN
9936	2036	28	cooking	cooking	NN
9936	2036	29	,	,	,
9936	2036	30	merely	merely	RB
9936	2036	31	dressing	dress	VBG
9936	2036	32	or	or	CC
9936	2036	33	seasoning	seasoning	NN
9936	2036	34	being	be	VBG
9936	2036	35	added	add	VBN
9936	2036	36	.	.	.
9936	2037	1	Good	good	JJ
9936	2037	2	vegetables	vegetable	NNS
9936	2037	3	may	may	MD
9936	2037	4	be	be	VB
9936	2037	5	ruined	ruin	VBN
9936	2037	6	by	by	IN
9936	2037	7	improper	improper	JJ
9936	2037	8	preparation	preparation	NN
9936	2037	9	,	,	,
9936	2037	10	while	while	IN
9936	2037	11	those	those	DT
9936	2037	12	which	which	WDT
9936	2037	13	are	be	VBP
9936	2037	14	in	in	IN
9936	2037	15	excellent	excellent	JJ
9936	2037	16	condition	condition	NN
9936	2037	17	may	may	MD
9936	2037	18	be	be	VB
9936	2037	19	improved	improve	VBN
9936	2037	20	by	by	IN
9936	2037	21	the	the	DT
9936	2037	22	application	application	NN
9936	2037	23	of	of	IN
9936	2037	24	the	the	DT
9936	2037	25	correct	correct	JJ
9936	2037	26	methods	method	NNS
9936	2037	27	in	in	IN
9936	2037	28	their	-PRON-	PRP$
9936	2037	29	preparation	preparation	NN
9936	2037	30	.	.	.
9936	2038	1	Vegetables	vegetable	NNS
9936	2038	2	that	that	WDT
9936	2038	3	are	be	VBP
9936	2038	4	inexpensive	inexpensive	JJ
9936	2038	5	but	but	CC
9936	2038	6	highly	highly	RB
9936	2038	7	nutritious	nutritious	JJ
9936	2038	8	should	should	MD
9936	2038	9	be	be	VB
9936	2038	10	used	use	VBN
9936	2038	11	when	when	WRB
9936	2038	12	it	-PRON-	PRP
9936	2038	13	is	be	VBZ
9936	2038	14	necessary	necessary	JJ
9936	2038	15	to	to	TO
9936	2038	16	practice	practice	VB
9936	2038	17	economy	economy	NN
9936	2038	18	,	,	,
9936	2038	19	because	because	IN
9936	2038	20	,	,	,
9936	2038	21	when	when	WRB
9936	2038	22	they	-PRON-	PRP
9936	2038	23	are	be	VBP
9936	2038	24	properly	properly	RB
9936	2038	25	prepared	prepared	JJ
9936	2038	26	,	,	,
9936	2038	27	they	-PRON-	PRP
9936	2038	28	form	form	VBP
9936	2038	29	a	a	DT
9936	2038	30	valuable	valuable	JJ
9936	2038	31	addition	addition	NN
9936	2038	32	to	to	IN
9936	2038	33	a	a	DT
9936	2038	34	meal	meal	NN
9936	2038	35	.	.	.
9936	2039	1	7	7	LS
9936	2039	2	.	.	.
9936	2040	1	All	all	DT
9936	2040	2	varieties	variety	NNS
9936	2040	3	of	of	IN
9936	2040	4	vegetables	vegetable	NNS
9936	2040	5	are	be	VBP
9936	2040	6	grown	grow	VBN
9936	2040	7	almost	almost	RB
9936	2040	8	universally	universally	RB
9936	2040	9	.	.	.
9936	2041	1	This	this	DT
9936	2041	2	fact	fact	NN
9936	2041	3	,	,	,
9936	2041	4	together	together	RB
9936	2041	5	with	with	IN
9936	2041	6	the	the	DT
9936	2041	7	facts	fact	NNS
9936	2041	8	that	that	WDT
9936	2041	9	they	-PRON-	PRP
9936	2041	10	mature	mature	VBP
9936	2041	11	at	at	IN
9936	2041	12	different	different	JJ
9936	2041	13	times	time	NNS
9936	2041	14	during	during	IN
9936	2041	15	the	the	DT
9936	2041	16	season	season	NN
9936	2041	17	,	,	,
9936	2041	18	according	accord	VBG
9936	2041	19	to	to	IN
9936	2041	20	the	the	DT
9936	2041	21	climate	climate	NN
9936	2041	22	in	in	IN
9936	2041	23	which	which	WDT
9936	2041	24	they	-PRON-	PRP
9936	2041	25	are	be	VBP
9936	2041	26	grown	grow	VBN
9936	2041	27	,	,	,
9936	2041	28	and	and	CC
9936	2041	29	that	that	IN
9936	2041	30	most	most	JJS
9936	2041	31	varieties	variety	NNS
9936	2041	32	can	can	MD
9936	2041	33	be	be	VB
9936	2041	34	conveniently	conveniently	RB
9936	2041	35	shipped	ship	VBN
9936	2041	36	,	,	,
9936	2041	37	makes	make	VBZ
9936	2041	38	the	the	DT
9936	2041	39	season	season	NN
9936	2041	40	in	in	IN
9936	2041	41	which	which	WDT
9936	2041	42	certain	certain	JJ
9936	2041	43	fresh	fresh	JJ
9936	2041	44	vegetables	vegetable	NNS
9936	2041	45	can	can	MD
9936	2041	46	be	be	VB
9936	2041	47	obtained	obtain	VBN
9936	2041	48	much	much	RB
9936	2041	49	longer	long	JJR
9936	2041	50	than	than	IN
9936	2041	51	it	-PRON-	PRP
9936	2041	52	formerly	formerly	RB
9936	2041	53	was	be	VBD
9936	2041	54	.	.	.
9936	2042	1	For	for	IN
9936	2042	2	instance	instance	NN
9936	2042	3	,	,	,
9936	2042	4	very	very	RB
9936	2042	5	early	early	RB
9936	2042	6	in	in	IN
9936	2042	7	the	the	DT
9936	2042	8	season	season	NN
9936	2042	9	,	,	,
9936	2042	10	long	long	RB
9936	2042	11	before	before	IN
9936	2042	12	it	-PRON-	PRP
9936	2042	13	is	be	VBZ
9936	2042	14	possible	possible	JJ
9936	2042	15	to	to	TO
9936	2042	16	have	have	VB
9936	2042	17	beans	bean	NNS
9936	2042	18	,	,	,
9936	2042	19	peas	pea	NNS
9936	2042	20	,	,	,
9936	2042	21	and	and	CC
9936	2042	22	other	other	JJ
9936	2042	23	vegetables	vegetable	NNS
9936	2042	24	in	in	IN
9936	2042	25	the	the	DT
9936	2042	26	North	North	NNP
9936	2042	27	,	,	,
9936	2042	28	they	-PRON-	PRP
9936	2042	29	are	be	VBP
9936	2042	30	shipped	ship	VBN
9936	2042	31	from	from	IN
9936	2042	32	the	the	DT
9936	2042	33	extreme	extreme	JJ
9936	2042	34	South	South	NNP
9936	2042	35	,	,	,
9936	2042	36	and	and	CC
9936	2042	37	as	as	IN
9936	2042	38	the	the	DT
9936	2042	39	season	season	NN
9936	2042	40	advances	advance	VBZ
9936	2042	41	,	,	,
9936	2042	42	they	-PRON-	PRP
9936	2042	43	mature	mature	VBP
9936	2042	44	farther	far	RBR
9936	2042	45	and	and	CC
9936	2042	46	farther	far	RBR
9936	2042	47	north	north	RB
9936	2042	48	.	.	.
9936	2043	1	Therefore	therefore	RB
9936	2043	2	,	,	,
9936	2043	3	they	-PRON-	PRP
9936	2043	4	may	may	MD
9936	2043	5	be	be	VB
9936	2043	6	constantly	constantly	RB
9936	2043	7	supplied	supply	VBN
9936	2043	8	to	to	IN
9936	2043	9	the	the	DT
9936	2043	10	northern	northern	JJ
9936	2043	11	markets	market	NNS
9936	2043	12	until	until	IN
9936	2043	13	the	the	DT
9936	2043	14	time	time	NN
9936	2043	15	when	when	WRB
9936	2043	16	they	-PRON-	PRP
9936	2043	17	mature	mature	VBP
9936	2043	18	in	in	IN
9936	2043	19	that	that	DT
9936	2043	20	locality	locality	NN
9936	2043	21	.	.	.
9936	2044	1	8	8	LS
9936	2044	2	.	.	.
9936	2045	1	In	in	IN
9936	2045	2	order	order	NN
9936	2045	3	not	not	RB
9936	2045	4	to	to	TO
9936	2045	5	waste	waste	VB
9936	2045	6	vegetables	vegetable	NNS
9936	2045	7	and	and	CC
9936	2045	8	to	to	TO
9936	2045	9	have	have	VB
9936	2045	10	them	-PRON-	PRP
9936	2045	11	in	in	IN
9936	2045	12	the	the	DT
9936	2045	13	best	good	JJS
9936	2045	14	possible	possible	JJ
9936	2045	15	condition	condition	NN
9936	2045	16	when	when	WRB
9936	2045	17	they	-PRON-	PRP
9936	2045	18	are	be	VBP
9936	2045	19	desired	desire	VBN
9936	2045	20	for	for	IN
9936	2045	21	preparation	preparation	NN
9936	2045	22	,	,	,
9936	2045	23	every	every	DT
9936	2045	24	housewife	housewife	NN
9936	2045	25	should	should	MD
9936	2045	26	realize	realize	VB
9936	2045	27	that	that	IN
9936	2045	28	the	the	DT
9936	2045	29	selection	selection	NN
9936	2045	30	and	and	CC
9936	2045	31	care	care	NN
9936	2045	32	of	of	IN
9936	2045	33	vegetables	vegetable	NNS
9936	2045	34	are	be	VBP
9936	2045	35	also	also	RB
9936	2045	36	important	important	JJ
9936	2045	37	matters	matter	NNS
9936	2045	38	to	to	TO
9936	2045	39	consider	consider	VB
9936	2045	40	.	.	.
9936	2046	1	The	the	DT
9936	2046	2	selection	selection	NN
9936	2046	3	must	must	MD
9936	2046	4	be	be	VB
9936	2046	5	learned	learn	VBN
9936	2046	6	by	by	IN
9936	2046	7	familiarity	familiarity	NN
9936	2046	8	with	with	IN
9936	2046	9	them	-PRON-	PRP
9936	2046	10	,	,	,
9936	2046	11	as	as	RB
9936	2046	12	well	well	RB
9936	2046	13	as	as	IN
9936	2046	14	practice	practice	NN
9936	2046	15	in	in	IN
9936	2046	16	buying	buying	NN
9936	2046	17	,	,	,
9936	2046	18	and	and	CC
9936	2046	19	the	the	DT
9936	2046	20	housewife	housewife	NN
9936	2046	21	must	must	MD
9936	2046	22	be	be	VB
9936	2046	23	guided	guide	VBN
9936	2046	24	by	by	IN
9936	2046	25	the	the	DT
9936	2046	26	suitability	suitability	NN
9936	2046	27	of	of	IN
9936	2046	28	the	the	DT
9936	2046	29	vegetables	vegetable	NNS
9936	2046	30	and	and	CC
9936	2046	31	the	the	DT
9936	2046	32	money	money	NN
9936	2046	33	she	-PRON-	PRP
9936	2046	34	has	have	VBZ
9936	2046	35	to	to	TO
9936	2046	36	spend	spend	VB
9936	2046	37	for	for	IN
9936	2046	38	them	-PRON-	PRP
9936	2046	39	.	.	.
9936	2047	1	The	the	DT
9936	2047	2	care	care	NN
9936	2047	3	that	that	WDT
9936	2047	4	must	must	MD
9936	2047	5	be	be	VB
9936	2047	6	given	give	VBN
9936	2047	7	to	to	IN
9936	2047	8	them	-PRON-	PRP
9936	2047	9	is	be	VBZ
9936	2047	10	determined	determine	VBN
9936	2047	11	by	by	IN
9936	2047	12	the	the	DT
9936	2047	13	kinds	kind	NNS
9936	2047	14	that	that	WDT
9936	2047	15	are	be	VBP
9936	2047	16	purchased	purchase	VBN
9936	2047	17	,	,	,
9936	2047	18	some	some	DT
9936	2047	19	requiring	require	VBG
9936	2047	20	one	one	CD
9936	2047	21	kind	kind	NN
9936	2047	22	of	of	IN
9936	2047	23	care	care	NN
9936	2047	24	in	in	IN
9936	2047	25	storage	storage	NN
9936	2047	26	and	and	CC
9936	2047	27	others	other	NNS
9936	2047	28	entirely	entirely	RB
9936	2047	29	different	different	JJ
9936	2047	30	attention	attention	NN
9936	2047	31	.	.	.
9936	2048	1	STRUCTURE	STRUCTURE	NNP
9936	2048	2	,	,	,
9936	2048	3	COMPOSITION	composition	NN
9936	2048	4	,	,	,
9936	2048	5	AND	and	CC
9936	2048	6	FOOD	FOOD	NNP
9936	2048	7	VALUE	VALUE	NNP
9936	2048	8	9	9	CD
9936	2048	9	.	.	.
9936	2049	1	STRUCTURE	structure	NN
9936	2049	2	OF	of	IN
9936	2049	3	VEGETABLES.--Although	vegetables.--although	NN
9936	2049	4	vegetables	vegetable	NNS
9936	2049	5	vary	vary	VBP
9936	2049	6	greatly	greatly	RB
9936	2049	7	in	in	IN
9936	2049	8	composition	composition	NN
9936	2049	9	and	and	CC
9936	2049	10	consequently	consequently	RB
9936	2049	11	in	in	IN
9936	2049	12	food	food	NN
9936	2049	13	value	value	NN
9936	2049	14	,	,	,
9936	2049	15	they	-PRON-	PRP
9936	2049	16	are	be	VBP
9936	2049	17	similar	similar	JJ
9936	2049	18	so	so	RB
9936	2049	19	far	far	RB
9936	2049	20	as	as	IN
9936	2049	21	physical	physical	JJ
9936	2049	22	structure	structure	NN
9936	2049	23	is	be	VBZ
9936	2049	24	concerned	concern	VBN
9936	2049	25	.	.	.
9936	2050	1	In	in	IN
9936	2050	2	general	general	JJ
9936	2050	3	,	,	,
9936	2050	4	they	-PRON-	PRP
9936	2050	5	consist	consist	VBP
9936	2050	6	of	of	IN
9936	2050	7	a	a	DT
9936	2050	8	skeleton	skeleton	NN
9936	2050	9	framework	framework	NN
9936	2050	10	that	that	WDT
9936	2050	11	is	be	VBZ
9936	2050	12	made	make	VBN
9936	2050	13	up	up	RP
9936	2050	14	of	of	IN
9936	2050	15	cellulose	cellulose	NN
9936	2050	16	.	.	.
9936	2051	1	Their	-PRON-	PRP$
9936	2051	2	digestible	digestible	JJ
9936	2051	3	part	part	NN
9936	2051	4	is	be	VBZ
9936	2051	5	composed	compose	VBN
9936	2051	6	of	of	IN
9936	2051	7	tiny	tiny	JJ
9936	2051	8	cells	cell	NNS
9936	2051	9	having	have	VBG
9936	2051	10	thin	thin	JJ
9936	2051	11	walls	wall	NNS
9936	2051	12	that	that	WDT
9936	2051	13	confine	confine	VBP
9936	2051	14	the	the	DT
9936	2051	15	actual	actual	JJ
9936	2051	16	food	food	NN
9936	2051	17	material	material	NN
9936	2051	18	in	in	IN
9936	2051	19	the	the	DT
9936	2051	20	form	form	NN
9936	2051	21	of	of	IN
9936	2051	22	a	a	DT
9936	2051	23	liquid	liquid	JJ
9936	2051	24	or	or	CC
9936	2051	25	semiliquid	semiliquid	JJ
9936	2051	26	.	.	.
9936	2052	1	As	as	IN
9936	2052	2	the	the	DT
9936	2052	3	vegetables	vegetable	NNS
9936	2052	4	grow	grow	VBP
9936	2052	5	old	old	JJ
9936	2052	6	,	,	,
9936	2052	7	the	the	DT
9936	2052	8	cellulose	cellulose	NN
9936	2052	9	material	material	NN
9936	2052	10	and	and	CC
9936	2052	11	the	the	DT
9936	2052	12	cell	cell	NN
9936	2052	13	walls	wall	NNS
9936	2052	14	gradually	gradually	RB
9936	2052	15	toughen	toughen	VBP
9936	2052	16	,	,	,
9936	2052	17	with	with	IN
9936	2052	18	the	the	DT
9936	2052	19	result	result	NN
9936	2052	20	that	that	IN
9936	2052	21	old	old	JJ
9936	2052	22	vegetables	vegetable	NNS
9936	2052	23	are	be	VBP
9936	2052	24	less	less	RBR
9936	2052	25	easily	easily	RB
9936	2052	26	made	make	VBN
9936	2052	27	tender	tender	JJ
9936	2052	28	than	than	IN
9936	2052	29	young	young	JJ
9936	2052	30	ones	one	NNS
9936	2052	31	and	and	CC
9936	2052	32	are	be	VBP
9936	2052	33	not	not	RB
9936	2052	34	so	so	RB
9936	2052	35	agreeable	agreeable	JJ
9936	2052	36	to	to	IN
9936	2052	37	the	the	DT
9936	2052	38	taste	taste	NN
9936	2052	39	as	as	IN
9936	2052	40	those	those	DT
9936	2052	41	which	which	WDT
9936	2052	42	have	have	VBP
9936	2052	43	not	not	RB
9936	2052	44	grown	grow	VBN
9936	2052	45	hard	hard	RB
9936	2052	46	.	.	.
9936	2053	1	The	the	DT
9936	2053	2	total	total	JJ
9936	2053	3	food	food	NN
9936	2053	4	value	value	NN
9936	2053	5	of	of	IN
9936	2053	6	vegetables	vegetable	NNS
9936	2053	7	,	,	,
9936	2053	8	as	as	RB
9936	2053	9	well	well	RB
9936	2053	10	as	as	IN
9936	2053	11	of	of	IN
9936	2053	12	cereals	cereal	NNS
9936	2053	13	,	,	,
9936	2053	14	meats	meat	NNS
9936	2053	15	,	,	,
9936	2053	16	and	and	CC
9936	2053	17	,	,	,
9936	2053	18	in	in	IN
9936	2053	19	fact	fact	NN
9936	2053	20	,	,	,
9936	2053	21	all	all	DT
9936	2053	22	foods	food	NNS
9936	2053	23	,	,	,
9936	2053	24	varies	vary	VBZ
9936	2053	25	with	with	IN
9936	2053	26	the	the	DT
9936	2053	27	quantity	quantity	NN
9936	2053	28	of	of	IN
9936	2053	29	water	water	NN
9936	2053	30	and	and	CC
9936	2053	31	cellulose	cellulose	NN
9936	2053	32	they	-PRON-	PRP
9936	2053	33	contain	contain	VBP
9936	2053	34	.	.	.
9936	2054	1	Therefore	therefore	RB
9936	2054	2	,	,	,
9936	2054	3	the	the	DT
9936	2054	4	vegetables	vegetable	NNS
9936	2054	5	that	that	WDT
9936	2054	6	contain	contain	VBP
9936	2054	7	the	the	DT
9936	2054	8	least	least	JJS
9936	2054	9	coarse	coarse	JJ
9936	2054	10	material	material	NN
9936	2054	11	are	be	VBP
9936	2054	12	the	the	DT
9936	2054	13	ones	one	NNS
9936	2054	14	that	that	WDT
9936	2054	15	have	have	VBP
9936	2054	16	the	the	DT
9936	2054	17	highest	high	JJS
9936	2054	18	food	food	NN
9936	2054	19	value	value	NN
9936	2054	20	.	.	.
9936	2055	1	10	10	CD
9936	2055	2	.	.	.
9936	2056	1	The	the	DT
9936	2056	2	green	green	JJ
9936	2056	3	color	color	NN
9936	2056	4	that	that	WDT
9936	2056	5	characterizes	characterize	VBZ
9936	2056	6	many	many	JJ
9936	2056	7	vegetables	vegetable	NNS
9936	2056	8	is	be	VBZ
9936	2056	9	due	due	JJ
9936	2056	10	to	to	IN
9936	2056	11	a	a	DT
9936	2056	12	substance	substance	NN
9936	2056	13	called	call	VBN
9936	2056	14	_	_	NNP
9936	2056	15	chlorophyl	chlorophyl	NNP
9936	2056	16	_	_	NNP
9936	2056	17	.	.	.
9936	2057	1	This	this	DT
9936	2057	2	substance	substance	NN
9936	2057	3	is	be	VBZ
9936	2057	4	essential	essential	JJ
9936	2057	5	to	to	IN
9936	2057	6	the	the	DT
9936	2057	7	normal	normal	JJ
9936	2057	8	growth	growth	NN
9936	2057	9	of	of	IN
9936	2057	10	plants	plant	NNS
9936	2057	11	and	and	CC
9936	2057	12	is	be	VBZ
9936	2057	13	present	present	JJ
9936	2057	14	in	in	IN
9936	2057	15	the	the	DT
9936	2057	16	correct	correct	JJ
9936	2057	17	amount	amount	NN
9936	2057	18	in	in	IN
9936	2057	19	only	only	RB
9936	2057	20	those	those	DT
9936	2057	21	which	which	WDT
9936	2057	22	are	be	VBP
9936	2057	23	properly	properly	RB
9936	2057	24	exposed	expose	VBN
9936	2057	25	to	to	IN
9936	2057	26	the	the	DT
9936	2057	27	sunlight	sunlight	NN
9936	2057	28	.	.	.
9936	2058	1	Sufficient	sufficient	JJ
9936	2058	2	proof	proof	NN
9936	2058	3	of	of	IN
9936	2058	4	this	this	DT
9936	2058	5	is	be	VBZ
9936	2058	6	seen	see	VBN
9936	2058	7	in	in	IN
9936	2058	8	the	the	DT
9936	2058	9	case	case	NN
9936	2058	10	of	of	IN
9936	2058	11	vegetables	vegetable	NNS
9936	2058	12	that	that	WDT
9936	2058	13	form	form	VBP
9936	2058	14	heads	head	NNS
9936	2058	15	,	,	,
9936	2058	16	as	as	IN
9936	2058	17	,	,	,
9936	2058	18	for	for	IN
9936	2058	19	instance	instance	NN
9936	2058	20	,	,	,
9936	2058	21	cabbage	cabbage	NN
9936	2058	22	and	and	CC
9936	2058	23	head	head	NN
9936	2058	24	lettuce	lettuce	NN
9936	2058	25	.	.	.
9936	2059	1	As	as	IN
9936	2059	2	is	be	VBZ
9936	2059	3	well	well	RB
9936	2059	4	known	know	VBN
9936	2059	5	,	,	,
9936	2059	6	the	the	DT
9936	2059	7	outside	outside	JJ
9936	2059	8	leaves	leave	NNS
9936	2059	9	are	be	VBP
9936	2059	10	green	green	JJ
9936	2059	11	,	,	,
9936	2059	12	while	while	IN
9936	2059	13	the	the	DT
9936	2059	14	inside	inside	JJ
9936	2059	15	ones	one	NNS
9936	2059	16	are	be	VBP
9936	2059	17	practically	practically	RB
9936	2059	18	white	white	JJ
9936	2059	19	.	.	.
9936	2060	1	Since	since	IN
9936	2060	2	it	-PRON-	PRP
9936	2060	3	is	be	VBZ
9936	2060	4	exposure	exposure	NN
9936	2060	5	to	to	IN
9936	2060	6	the	the	DT
9936	2060	7	light	light	NN
9936	2060	8	that	that	WDT
9936	2060	9	produces	produce	VBZ
9936	2060	10	the	the	DT
9936	2060	11	green	green	JJ
9936	2060	12	color	color	NN
9936	2060	13	,	,	,
9936	2060	14	a	a	DT
9936	2060	15	vegetable	vegetable	NN
9936	2060	16	or	or	CC
9936	2060	17	plant	plant	NN
9936	2060	18	of	of	IN
9936	2060	19	any	any	DT
9936	2060	20	kind	kind	NN
9936	2060	21	can	can	MD
9936	2060	22	be	be	VB
9936	2060	23	bleached	bleach	VBN
9936	2060	24	by	by	IN
9936	2060	25	merely	merely	RB
9936	2060	26	covering	cover	VBG
9936	2060	27	it	-PRON-	PRP
9936	2060	28	in	in	IN
9936	2060	29	order	order	NN
9936	2060	30	to	to	TO
9936	2060	31	keep	keep	VB
9936	2060	32	out	out	RP
9936	2060	33	the	the	DT
9936	2060	34	sunlight	sunlight	NN
9936	2060	35	.	.	.
9936	2061	1	This	this	DT
9936	2061	2	procedure	procedure	NN
9936	2061	3	also	also	RB
9936	2061	4	enables	enable	VBZ
9936	2061	5	the	the	DT
9936	2061	6	plants	plant	NNS
9936	2061	7	to	to	TO
9936	2061	8	remain	remain	VB
9936	2061	9	more	more	RBR
9936	2061	10	tender	tender	JJ
9936	2061	11	than	than	IN
9936	2061	12	those	those	DT
9936	2061	13	which	which	WDT
9936	2061	14	have	have	VBP
9936	2061	15	been	be	VBN
9936	2061	16	allowed	allow	VBN
9936	2061	17	to	to	TO
9936	2061	18	grow	grow	VB
9936	2061	19	in	in	IN
9936	2061	20	the	the	DT
9936	2061	21	normal	normal	JJ
9936	2061	22	way	way	NN
9936	2061	23	and	and	CC
9936	2061	24	become	become	VB
9936	2061	25	green	green	JJ
9936	2061	26	.	.	.
9936	2062	1	For	for	IN
9936	2062	2	instance	instance	NN
9936	2062	3	,	,	,
9936	2062	4	the	the	DT
9936	2062	5	inside	inside	JJ
9936	2062	6	leaves	leave	NNS
9936	2062	7	of	of	IN
9936	2062	8	a	a	DT
9936	2062	9	head	head	NN
9936	2062	10	of	of	IN
9936	2062	11	lettuce	lettuce	NN
9936	2062	12	are	be	VBP
9936	2062	13	always	always	RB
9936	2062	14	very	very	RB
9936	2062	15	much	much	RB
9936	2062	16	more	more	RBR
9936	2062	17	tender	tender	JJ
9936	2062	18	than	than	IN
9936	2062	19	the	the	DT
9936	2062	20	green	green	JJ
9936	2062	21	outside	outside	NN
9936	2062	22	leaves	leave	NNS
9936	2062	23	.	.	.
9936	2063	1	In	in	IN
9936	2063	2	fact	fact	NN
9936	2063	3	,	,	,
9936	2063	4	the	the	DT
9936	2063	5	center	center	NN
9936	2063	6	of	of	IN
9936	2063	7	any	any	DT
9936	2063	8	kind	kind	NN
9936	2063	9	of	of	IN
9936	2063	10	plant	plant	NN
9936	2063	11	,	,	,
9936	2063	12	that	that	RB
9936	2063	13	is	is	RB
9936	2063	14	,	,	,
9936	2063	15	the	the	DT
9936	2063	16	leaves	leave	NNS
9936	2063	17	and	and	CC
9936	2063	18	the	the	DT
9936	2063	19	stem	stem	NN
9936	2063	20	that	that	WDT
9936	2063	21	appear	appear	VBP
9936	2063	22	last	last	JJ
9936	2063	23	,	,	,
9936	2063	24	are	be	VBP
9936	2063	25	more	more	RBR
9936	2063	26	tender	tender	JJ
9936	2063	27	,	,	,
9936	2063	28	possess	possess	VB
9936	2063	29	a	a	DT
9936	2063	30	lighter	light	JJR
9936	2063	31	color	color	NN
9936	2063	32	,	,	,
9936	2063	33	and	and	CC
9936	2063	34	have	have	VBP
9936	2063	35	a	a	DT
9936	2063	36	more	more	RBR
9936	2063	37	delicate	delicate	JJ
9936	2063	38	flavor	flavor	NN
9936	2063	39	than	than	IN
9936	2063	40	the	the	DT
9936	2063	41	older	old	JJR
9936	2063	42	ones	one	NNS
9936	2063	43	.	.	.
9936	2064	1	11	11	CD
9936	2064	2	.	.	.
9936	2065	1	PROTEIN	PROTEIN	NNP
9936	2065	2	IN	in	IN
9936	2065	3	VEGETABLES.--Taken	vegetables.--taken	NN
9936	2065	4	as	as	IN
9936	2065	5	a	a	DT
9936	2065	6	whole	whole	NN
9936	2065	7	,	,	,
9936	2065	8	vegetables	vegetable	NNS
9936	2065	9	are	be	VBP
9936	2065	10	not	not	RB
9936	2065	11	high	high	JJ
9936	2065	12	in	in	IN
9936	2065	13	protein	protein	NN
9936	2065	14	.	.	.
9936	2066	1	Some	some	DT
9936	2066	2	of	of	IN
9936	2066	3	them	-PRON-	PRP
9936	2066	4	contain	contain	VBP
9936	2066	5	practically	practically	RB
9936	2066	6	none	none	NN
9936	2066	7	of	of	IN
9936	2066	8	this	this	DT
9936	2066	9	food	food	NN
9936	2066	10	substance	substance	NN
9936	2066	11	and	and	CC
9936	2066	12	others	other	NNS
9936	2066	13	contain	contain	VBP
9936	2066	14	a	a	DT
9936	2066	15	comparatively	comparatively	RB
9936	2066	16	large	large	JJ
9936	2066	17	amount	amount	NN
9936	2066	18	,	,	,
9936	2066	19	but	but	CC
9936	2066	20	the	the	DT
9936	2066	21	average	average	NN
9936	2066	22	is	be	VBZ
9936	2066	23	rather	rather	RB
9936	2066	24	low	low	JJ
9936	2066	25	.	.	.
9936	2067	1	Vegetables	vegetable	NNS
9936	2067	2	that	that	WDT
9936	2067	3	are	be	VBP
9936	2067	4	high	high	JJ
9936	2067	5	in	in	IN
9936	2067	6	water	water	NN
9936	2067	7	,	,	,
9936	2067	8	such	such	JJ
9936	2067	9	as	as	IN
9936	2067	10	lettuce	lettuce	NN
9936	2067	11	,	,	,
9936	2067	12	celery	celery	NN
9936	2067	13	,	,	,
9936	2067	14	tomatoes	tomato	NNS
9936	2067	15	,	,	,
9936	2067	16	and	and	CC
9936	2067	17	cucumbers	cucumber	NNS
9936	2067	18	,	,	,
9936	2067	19	contain	contain	VBP
9936	2067	20	so	so	RB
9936	2067	21	little	little	JJ
9936	2067	22	protein	protein	NN
9936	2067	23	that	that	WDT
9936	2067	24	the	the	DT
9936	2067	25	quantity	quantity	NN
9936	2067	26	is	be	VBZ
9936	2067	27	not	not	RB
9936	2067	28	appreciable	appreciable	JJ
9936	2067	29	.	.	.
9936	2068	1	Such	such	JJ
9936	2068	2	vegetables	vegetable	NNS
9936	2068	3	as	as	IN
9936	2068	4	potatoes	potato	NNS
9936	2068	5	,	,	,
9936	2068	6	beets	beet	NNS
9936	2068	7	,	,	,
9936	2068	8	carrots	carrot	NNS
9936	2068	9	,	,	,
9936	2068	10	etc	etc	FW
9936	2068	11	.	.	.
9936	2069	1	contain	contain	VB
9936	2069	2	slightly	slightly	RB
9936	2069	3	larger	large	JJR
9936	2069	4	quantities	quantity	NNS
9936	2069	5	.	.	.
9936	2070	1	Dried	dry	VBN
9936	2070	2	vegetables	vegetable	NNS
9936	2070	3	,	,	,
9936	2070	4	such	such	JJ
9936	2070	5	as	as	IN
9936	2070	6	beans	bean	NNS
9936	2070	7	,	,	,
9936	2070	8	peas	pea	NNS
9936	2070	9	,	,	,
9936	2070	10	and	and	CC
9936	2070	11	lentils	lentil	NNS
9936	2070	12	,	,	,
9936	2070	13	contain	contain	VBP
9936	2070	14	comparatively	comparatively	RB
9936	2070	15	large	large	JJ
9936	2070	16	amounts	amount	NNS
9936	2070	17	of	of	IN
9936	2070	18	this	this	DT
9936	2070	19	substance	substance	NN
9936	2070	20	,	,	,
9936	2070	21	and	and	CC
9936	2070	22	for	for	IN
9936	2070	23	this	this	DT
9936	2070	24	reason	reason	NN
9936	2070	25	may	may	MD
9936	2070	26	be	be	VB
9936	2070	27	substituted	substitute	VBN
9936	2070	28	for	for	IN
9936	2070	29	such	such	JJ
9936	2070	30	high	high	JJ
9936	2070	31	-	-	HYPH
9936	2070	32	protein	protein	NN
9936	2070	33	foods	food	NNS
9936	2070	34	as	as	IN
9936	2070	35	meat	meat	NN
9936	2070	36	and	and	CC
9936	2070	37	fish	fish	NN
9936	2070	38	.	.	.
9936	2071	1	12	12	CD
9936	2071	2	.	.	.
9936	2072	1	The	the	DT
9936	2072	2	composition	composition	NN
9936	2072	3	of	of	IN
9936	2072	4	vegetable	vegetable	NN
9936	2072	5	protein	protein	NN
9936	2072	6	is	be	VBZ
9936	2072	7	only	only	RB
9936	2072	8	slightly	slightly	RB
9936	2072	9	different	different	JJ
9936	2072	10	from	from	IN
9936	2072	11	that	that	DT
9936	2072	12	of	of	IN
9936	2072	13	animal	animal	NN
9936	2072	14	protein	protein	NN
9936	2072	15	.	.	.
9936	2073	1	In	in	IN
9936	2073	2	fact	fact	NN
9936	2073	3	,	,	,
9936	2073	4	the	the	DT
9936	2073	5	experiments	experiment	NNS
9936	2073	6	of	of	IN
9936	2073	7	scientists	scientist	NNS
9936	2073	8	show	show	VBP
9936	2073	9	that	that	IN
9936	2073	10	animal	animal	NN
9936	2073	11	protein	protein	NN
9936	2073	12	may	may	MD
9936	2073	13	be	be	VB
9936	2073	14	readily	readily	RB
9936	2073	15	replaced	replace	VBN
9936	2073	16	by	by	IN
9936	2073	17	vegetable	vegetable	NN
9936	2073	18	protein	protein	NN
9936	2073	19	.	.	.
9936	2074	1	One	one	CD
9936	2074	2	of	of	IN
9936	2074	3	these	these	DT
9936	2074	4	proteins	protein	NNS
9936	2074	5	is	be	VBZ
9936	2074	6	sometimes	sometimes	RB
9936	2074	7	called	call	VBN
9936	2074	8	_	_	NNP
9936	2074	9	vegetable	vegetable	NN
9936	2074	10	albumin	albumin	NN
9936	2074	11	_	_	NNP
9936	2074	12	,	,	,
9936	2074	13	but	but	CC
9936	2074	14	the	the	DT
9936	2074	15	chief	chief	JJ
9936	2074	16	protein	protein	NN
9936	2074	17	of	of	IN
9936	2074	18	vegetables	vegetable	NNS
9936	2074	19	containing	contain	VBG
9936	2074	20	the	the	DT
9936	2074	21	largest	large	JJS
9936	2074	22	amount	amount	NN
9936	2074	23	of	of	IN
9936	2074	24	this	this	DT
9936	2074	25	substance	substance	NN
9936	2074	26	,	,	,
9936	2074	27	namely	namely	RB
9936	2074	28	,	,	,
9936	2074	29	beans	bean	NNS
9936	2074	30	,	,	,
9936	2074	31	peas	pea	NNS
9936	2074	32	,	,	,
9936	2074	33	and	and	CC
9936	2074	34	lentils	lentil	NNS
9936	2074	35	,	,	,
9936	2074	36	is	be	VBZ
9936	2074	37	called	call	VBN
9936	2074	38	_	_	NNP
9936	2074	39	legumin	legumin	NN
9936	2074	40	_	_	NNP
9936	2074	41	,	,	,
9936	2074	42	from	from	IN
9936	2074	43	the	the	DT
9936	2074	44	term	term	NN
9936	2074	45	_	_	NNP
9936	2074	46	legumes	legume	VBZ
9936	2074	47	_	_	NNP
9936	2074	48	,	,	,
9936	2074	49	the	the	DT
9936	2074	50	name	name	NN
9936	2074	51	of	of	IN
9936	2074	52	this	this	DT
9936	2074	53	class	class	NN
9936	2074	54	of	of	IN
9936	2074	55	vegetables	vegetable	NNS
9936	2074	56	.	.	.
9936	2075	1	It	-PRON-	PRP
9936	2075	2	is	be	VBZ
9936	2075	3	generally	generally	RB
9936	2075	4	agreed	agree	VBN
9936	2075	5	that	that	IN
9936	2075	6	vegetable	vegetable	JJ
9936	2075	7	protein	protein	NN
9936	2075	8	is	be	VBZ
9936	2075	9	not	not	RB
9936	2075	10	so	so	RB
9936	2075	11	digestible	digestible	JJ
9936	2075	12	as	as	IN
9936	2075	13	animal	animal	NN
9936	2075	14	protein	protein	NN
9936	2075	15	,	,	,
9936	2075	16	but	but	CC
9936	2075	17	this	this	DT
9936	2075	18	disadvantage	disadvantage	NN
9936	2075	19	is	be	VBZ
9936	2075	20	offset	offset	VBN
9936	2075	21	by	by	IN
9936	2075	22	the	the	DT
9936	2075	23	fact	fact	NN
9936	2075	24	that	that	IN
9936	2075	25	it	-PRON-	PRP
9936	2075	26	does	do	VBZ
9936	2075	27	not	not	RB
9936	2075	28	bring	bring	VB
9936	2075	29	about	about	RP
9936	2075	30	so	so	RB
9936	2075	31	much	much	JJ
9936	2075	32	intestinal	intestinal	JJ
9936	2075	33	trouble	trouble	NN
9936	2075	34	as	as	IN
9936	2075	35	does	do	VBZ
9936	2075	36	the	the	DT
9936	2075	37	protein	protein	NN
9936	2075	38	of	of	IN
9936	2075	39	animal	animal	NN
9936	2075	40	foods	food	NNS
9936	2075	41	and	and	CC
9936	2075	42	is	be	VBZ
9936	2075	43	less	less	RBR
9936	2075	44	likely	likely	JJ
9936	2075	45	to	to	TO
9936	2075	46	cause	cause	VB
9936	2075	47	disturbances	disturbance	NNS
9936	2075	48	that	that	WDT
9936	2075	49	are	be	VBP
9936	2075	50	usually	usually	RB
9936	2075	51	attributed	attribute	VBN
9936	2075	52	to	to	IN
9936	2075	53	foods	food	NNS
9936	2075	54	high	high	RB
9936	2075	55	in	in	IN
9936	2075	56	this	this	DT
9936	2075	57	substance	substance	NN
9936	2075	58	.	.	.
9936	2076	1	Vegetable	vegetable	JJ
9936	2076	2	protein	protein	NN
9936	2076	3	is	be	VBZ
9936	2076	4	affected	affect	VBN
9936	2076	5	by	by	IN
9936	2076	6	heat	heat	NN
9936	2076	7	in	in	IN
9936	2076	8	much	much	RB
9936	2076	9	the	the	DT
9936	2076	10	same	same	JJ
9936	2076	11	way	way	NN
9936	2076	12	as	as	IN
9936	2076	13	other	other	JJ
9936	2076	14	protein	protein	NN
9936	2076	15	.	.	.
9936	2077	1	When	when	WRB
9936	2077	2	any	any	DT
9936	2077	3	of	of	IN
9936	2077	4	the	the	DT
9936	2077	5	dry	dry	JJ
9936	2077	6	vegetables	vegetable	NNS
9936	2077	7	high	high	JJ
9936	2077	8	in	in	IN
9936	2077	9	protein	protein	NN
9936	2077	10	are	be	VBP
9936	2077	11	served	serve	VBN
9936	2077	12	at	at	IN
9936	2077	13	a	a	DT
9936	2077	14	meal	meal	NN
9936	2077	15	,	,	,
9936	2077	16	meat	meat	NN
9936	2077	17	should	should	MD
9936	2077	18	be	be	VB
9936	2077	19	eliminated	eliminate	VBN
9936	2077	20	,	,	,
9936	2077	21	or	or	CC
9936	2077	22	the	the	DT
9936	2077	23	result	result	NN
9936	2077	24	will	will	MD
9936	2077	25	be	be	VB
9936	2077	26	an	an	DT
9936	2077	27	oversupply	oversupply	NN
9936	2077	28	of	of	IN
9936	2077	29	protein	protein	NN
9936	2077	30	.	.	.
9936	2078	1	As	as	IN
9936	2078	2	this	this	DT
9936	2078	3	condition	condition	NN
9936	2078	4	is	be	VBZ
9936	2078	5	not	not	RB
9936	2078	6	only	only	RB
9936	2078	7	harmful	harmful	JJ
9936	2078	8	but	but	CC
9936	2078	9	wasteful	wasteful	JJ
9936	2078	10	,	,	,
9936	2078	11	it	-PRON-	PRP
9936	2078	12	is	be	VBZ
9936	2078	13	one	one	NN
9936	2078	14	that	that	WDT
9936	2078	15	should	should	MD
9936	2078	16	receive	receive	VB
9936	2078	17	proper	proper	JJ
9936	2078	18	consideration	consideration	NN
9936	2078	19	from	from	IN
9936	2078	20	the	the	DT
9936	2078	21	housewife	housewife	NN
9936	2078	22	.	.	.
9936	2079	1	13	13	CD
9936	2079	2	.	.	.
9936	2080	1	FAT	FAT	NNP
9936	2080	2	IN	in	IN
9936	2080	3	VEGETABLES.--As	vegetables.--as	NN
9936	2080	4	vegetables	vegetable	NNS
9936	2080	5	as	as	IN
9936	2080	6	a	a	DT
9936	2080	7	class	class	NN
9936	2080	8	are	be	VBP
9936	2080	9	low	low	JJ
9936	2080	10	in	in	IN
9936	2080	11	protein	protein	NN
9936	2080	12	,	,	,
9936	2080	13	so	so	RB
9936	2080	14	are	be	VBP
9936	2080	15	they	-PRON-	PRP
9936	2080	16	low	low	JJ
9936	2080	17	in	in	IN
9936	2080	18	fat	fat	NN
9936	2080	19	.	.	.
9936	2081	1	In	in	IN
9936	2081	2	the	the	DT
9936	2081	3	case	case	NN
9936	2081	4	of	of	IN
9936	2081	5	some	some	DT
9936	2081	6	vegetables	vegetable	NNS
9936	2081	7	,	,	,
9936	2081	8	the	the	DT
9936	2081	9	quantity	quantity	NN
9936	2081	10	of	of	IN
9936	2081	11	fat	fat	NN
9936	2081	12	they	-PRON-	PRP
9936	2081	13	contain	contain	VBP
9936	2081	14	is	be	VBZ
9936	2081	15	so	so	RB
9936	2081	16	small	small	JJ
9936	2081	17	that	that	IN
9936	2081	18	it	-PRON-	PRP
9936	2081	19	is	be	VBZ
9936	2081	20	never	never	RB
9936	2081	21	considered	consider	VBN
9936	2081	22	in	in	IN
9936	2081	23	discussing	discuss	VBG
9936	2081	24	the	the	DT
9936	2081	25	food	food	NN
9936	2081	26	value	value	NN
9936	2081	27	of	of	IN
9936	2081	28	these	these	DT
9936	2081	29	vegetables	vegetable	NNS
9936	2081	30	,	,	,
9936	2081	31	while	while	IN
9936	2081	32	in	in	IN
9936	2081	33	others	other	NNS
9936	2081	34	slightly	slightly	RB
9936	2081	35	larger	large	JJR
9936	2081	36	quantities	quantity	NNS
9936	2081	37	are	be	VBP
9936	2081	38	to	to	TO
9936	2081	39	be	be	VB
9936	2081	40	found	find	VBN
9936	2081	41	.	.	.
9936	2082	1	However	however	RB
9936	2082	2	,	,	,
9936	2082	3	on	on	IN
9936	2082	4	the	the	DT
9936	2082	5	whole	whole	NN
9936	2082	6	,	,	,
9936	2082	7	vegetables	vegetable	NNS
9936	2082	8	are	be	VBP
9936	2082	9	so	so	RB
9936	2082	10	nearly	nearly	RB
9936	2082	11	lacking	lack	VBG
9936	2082	12	in	in	IN
9936	2082	13	this	this	DT
9936	2082	14	food	food	NN
9936	2082	15	substance	substance	NN
9936	2082	16	that	that	IN
9936	2082	17	it	-PRON-	PRP
9936	2082	18	is	be	VBZ
9936	2082	19	necessary	necessary	JJ
9936	2082	20	to	to	TO
9936	2082	21	supply	supply	VB
9936	2082	22	fat	fat	NN
9936	2082	23	in	in	IN
9936	2082	24	their	-PRON-	PRP$
9936	2082	25	preparation	preparation	NN
9936	2082	26	and	and	CC
9936	2082	27	in	in	IN
9936	2082	28	the	the	DT
9936	2082	29	serving	serving	NN
9936	2082	30	of	of	IN
9936	2082	31	meals	meal	NNS
9936	2082	32	in	in	IN
9936	2082	33	which	which	WDT
9936	2082	34	they	-PRON-	PRP
9936	2082	35	are	be	VBP
9936	2082	36	included	include	VBN
9936	2082	37	.	.	.
9936	2083	1	This	this	DT
9936	2083	2	is	be	VBZ
9936	2083	3	done	do	VBN
9936	2083	4	in	in	IN
9936	2083	5	a	a	DT
9936	2083	6	variety	variety	NN
9936	2083	7	of	of	IN
9936	2083	8	ways	way	NNS
9936	2083	9	,	,	,
9936	2083	10	depending	depend	VBG
9936	2083	11	on	on	IN
9936	2083	12	the	the	DT
9936	2083	13	nature	nature	NN
9936	2083	14	of	of	IN
9936	2083	15	the	the	DT
9936	2083	16	vegetable	vegetable	NN
9936	2083	17	.	.	.
9936	2084	1	For	for	IN
9936	2084	2	instance	instance	NN
9936	2084	3	,	,	,
9936	2084	4	in	in	IN
9936	2084	5	order	order	NN
9936	2084	6	that	that	IN
9936	2084	7	baked	bake	VBN
9936	2084	8	beans	bean	NNS
9936	2084	9	may	may	MD
9936	2084	10	take	take	VB
9936	2084	11	the	the	DT
9936	2084	12	place	place	NN
9936	2084	13	of	of	IN
9936	2084	14	meat	meat	NN
9936	2084	15	entirely	entirely	RB
9936	2084	16	,	,	,
9936	2084	17	fat	fat	NN
9936	2084	18	in	in	IN
9936	2084	19	the	the	DT
9936	2084	20	form	form	NN
9936	2084	21	of	of	IN
9936	2084	22	salt	salt	NN
9936	2084	23	pork	pork	NN
9936	2084	24	is	be	VBZ
9936	2084	25	usually	usually	RB
9936	2084	26	added	add	VBN
9936	2084	27	when	when	WRB
9936	2084	28	they	-PRON-	PRP
9936	2084	29	are	be	VBP
9936	2084	30	prepared	prepare	VBN
9936	2084	31	.	.	.
9936	2085	1	The	the	DT
9936	2085	2	pork	pork	NN
9936	2085	3	,	,	,
9936	2085	4	of	of	IN
9936	2085	5	course	course	NN
9936	2085	6	,	,	,
9936	2085	7	also	also	RB
9936	2085	8	supplies	supply	VBZ
9936	2085	9	a	a	DT
9936	2085	10	very	very	RB
9936	2085	11	small	small	JJ
9936	2085	12	amount	amount	NN
9936	2085	13	of	of	IN
9936	2085	14	protein	protein	NN
9936	2085	15	,	,	,
9936	2085	16	but	but	CC
9936	2085	17	it	-PRON-	PRP
9936	2085	18	is	be	VBZ
9936	2085	19	not	not	RB
9936	2085	20	used	use	VBN
9936	2085	21	with	with	IN
9936	2085	22	the	the	DT
9936	2085	23	beans	bean	NNS
9936	2085	24	for	for	IN
9936	2085	25	this	this	DT
9936	2085	26	purpose	purpose	NN
9936	2085	27	.	.	.
9936	2086	1	Practically	practically	RB
9936	2086	2	all	all	DT
9936	2086	3	cooked	cook	VBN
9936	2086	4	vegetables	vegetable	NNS
9936	2086	5	are	be	VBP
9936	2086	6	served	serve	VBN
9936	2086	7	with	with	IN
9936	2086	8	butter	butter	NN
9936	2086	9	or	or	CC
9936	2086	10	with	with	IN
9936	2086	11	a	a	DT
9936	2086	12	sauce	sauce	NN
9936	2086	13	that	that	WDT
9936	2086	14	contains	contain	VBZ
9936	2086	15	fat	fat	JJ
9936	2086	16	.	.	.
9936	2087	1	Green	green	JJ
9936	2087	2	vegetables	vegetable	NNS
9936	2087	3	that	that	WDT
9936	2087	4	require	require	VBP
9936	2087	5	no	no	DT
9936	2087	6	cooking	cooking	NN
9936	2087	7	but	but	CC
9936	2087	8	are	be	VBP
9936	2087	9	served	serve	VBN
9936	2087	10	as	as	IN
9936	2087	11	a	a	DT
9936	2087	12	salad	salad	NN
9936	2087	13	,	,	,
9936	2087	14	are	be	VBP
9936	2087	15	supplied	supply	VBN
9936	2087	16	with	with	IN
9936	2087	17	fat	fat	NN
9936	2087	18	by	by	IN
9936	2087	19	the	the	DT
9936	2087	20	salad	salad	NN
9936	2087	21	dressing	dressing	NN
9936	2087	22	that	that	WDT
9936	2087	23	is	be	VBZ
9936	2087	24	used	use	VBN
9936	2087	25	with	with	IN
9936	2087	26	them	-PRON-	PRP
9936	2087	27	.	.	.
9936	2088	1	The	the	DT
9936	2088	2	fat	fat	NN
9936	2088	3	varies	vary	VBZ
9936	2088	4	greatly	greatly	RB
9936	2088	5	,	,	,
9936	2088	6	depending	depend	VBG
9936	2088	7	on	on	IN
9936	2088	8	the	the	DT
9936	2088	9	kind	kind	NN
9936	2088	10	of	of	IN
9936	2088	11	dressing	dressing	NN
9936	2088	12	used	use	VBD
9936	2088	13	.	.	.
9936	2089	1	14	14	CD
9936	2089	2	.	.	.
9936	2090	1	CARBOHYDRATES	carbohydrate	NNS
9936	2090	2	IN	in	IN
9936	2090	3	VEGETABLES.--When	vegetables.--when	RB
9936	2090	4	the	the	DT
9936	2090	5	composition	composition	NN
9936	2090	6	of	of	IN
9936	2090	7	vegetables	vegetable	NNS
9936	2090	8	is	be	VBZ
9936	2090	9	considered	consider	VBN
9936	2090	10	chemically	chemically	RB
9936	2090	11	,	,	,
9936	2090	12	the	the	DT
9936	2090	13	most	most	RBS
9936	2090	14	striking	striking	JJ
9936	2090	15	thing	thing	NN
9936	2090	16	about	about	IN
9936	2090	17	them	-PRON-	PRP
9936	2090	18	is	be	VBZ
9936	2090	19	the	the	DT
9936	2090	20	carbohydrates	carbohydrate	NNS
9936	2090	21	they	-PRON-	PRP
9936	2090	22	contain	contain	VBP
9936	2090	23	.	.	.
9936	2091	1	It	-PRON-	PRP
9936	2091	2	is	be	VBZ
9936	2091	3	this	this	DT
9936	2091	4	that	that	WDT
9936	2091	5	distinguishes	distinguish	VBZ
9936	2091	6	this	this	DT
9936	2091	7	class	class	NN
9936	2091	8	of	of	IN
9936	2091	9	foods	food	NNS
9936	2091	10	from	from	IN
9936	2091	11	animal	animal	NN
9936	2091	12	foods	food	NNS
9936	2091	13	.	.	.
9936	2092	1	The	the	DT
9936	2092	2	carbohydrate	carbohydrate	NN
9936	2092	3	of	of	IN
9936	2092	4	vegetables	vegetable	NNS
9936	2092	5	is	be	VBZ
9936	2092	6	found	find	VBN
9936	2092	7	in	in	IN
9936	2092	8	both	both	CC
9936	2092	9	its	-PRON-	PRP$
9936	2092	10	forms	form	NNS
9936	2092	11	,	,	,
9936	2092	12	starch	starch	NN
9936	2092	13	and	and	CC
9936	2092	14	sugar	sugar	NN
9936	2092	15	.	.	.
9936	2093	1	It	-PRON-	PRP
9936	2093	2	is	be	VBZ
9936	2093	3	in	in	IN
9936	2093	4	the	the	DT
9936	2093	5	form	form	NN
9936	2093	6	of	of	IN
9936	2093	7	sugar	sugar	NN
9936	2093	8	in	in	IN
9936	2093	9	many	many	JJ
9936	2093	10	of	of	IN
9936	2093	11	the	the	DT
9936	2093	12	vegetables	vegetable	NNS
9936	2093	13	when	when	WRB
9936	2093	14	they	-PRON-	PRP
9936	2093	15	are	be	VBP
9936	2093	16	young	young	JJ
9936	2093	17	or	or	CC
9936	2093	18	immature	immature	JJ
9936	2093	19	,	,	,
9936	2093	20	but	but	CC
9936	2093	21	it	-PRON-	PRP
9936	2093	22	turns	turn	VBZ
9936	2093	23	into	into	IN
9936	2093	24	starch	starch	NN
9936	2093	25	as	as	IN
9936	2093	26	they	-PRON-	PRP
9936	2093	27	mature	mature	VBP
9936	2093	28	.	.	.
9936	2094	1	This	this	DT
9936	2094	2	change	change	NN
9936	2094	3	can	can	MD
9936	2094	4	be	be	VB
9936	2094	5	easily	easily	RB
9936	2094	6	observed	observe	VBN
9936	2094	7	in	in	IN
9936	2094	8	the	the	DT
9936	2094	9	case	case	NN
9936	2094	10	of	of	IN
9936	2094	11	peas	pea	NNS
9936	2094	12	.	.	.
9936	2095	1	As	as	IN
9936	2095	2	is	be	VBZ
9936	2095	3	well	well	RB
9936	2095	4	known	known	JJ
9936	2095	5	,	,	,
9936	2095	6	young	young	JJ
9936	2095	7	green	green	JJ
9936	2095	8	peas	pea	NNS
9936	2095	9	are	be	VBP
9936	2095	10	rather	rather	RB
9936	2095	11	sweet	sweet	JJ
9936	2095	12	because	because	IN
9936	2095	13	of	of	IN
9936	2095	14	the	the	DT
9936	2095	15	sugar	sugar	NN
9936	2095	16	they	-PRON-	PRP
9936	2095	17	contain	contain	VBP
9936	2095	18	,	,	,
9936	2095	19	while	while	IN
9936	2095	20	mature	mature	JJ
9936	2095	21	or	or	CC
9936	2095	22	dried	dry	VBN
9936	2095	23	peas	pea	NNS
9936	2095	24	have	have	VBP
9936	2095	25	lost	lose	VBN
9936	2095	26	their	-PRON-	PRP$
9936	2095	27	sweetness	sweetness	NN
9936	2095	28	and	and	CC
9936	2095	29	are	be	VBP
9936	2095	30	starchy	starchy	JJ
9936	2095	31	.	.	.
9936	2096	1	The	the	DT
9936	2096	2	sugar	sugar	NN
9936	2096	3	that	that	WDT
9936	2096	4	is	be	VBZ
9936	2096	5	found	find	VBN
9936	2096	6	in	in	IN
9936	2096	7	large	large	JJ
9936	2096	8	quantities	quantity	NNS
9936	2096	9	in	in	IN
9936	2096	10	such	such	JJ
9936	2096	11	vegetables	vegetable	NNS
9936	2096	12	as	as	IN
9936	2096	13	peas	pea	NNS
9936	2096	14	,	,	,
9936	2096	15	carrots	carrot	NNS
9936	2096	16	,	,	,
9936	2096	17	turnips	turnip	NNS
9936	2096	18	,	,	,
9936	2096	19	etc	etc	FW
9936	2096	20	.	.	.
9936	2097	1	is	be	VBZ
9936	2097	2	largely	largely	RB
9936	2097	3	cane	cane	NN
9936	2097	4	sugar	sugar	NN
9936	2097	5	.	.	.
9936	2098	1	The	the	DT
9936	2098	2	starch	starch	NN
9936	2098	3	that	that	WDT
9936	2098	4	vegetables	vegetable	VBZ
9936	2098	5	contain	contain	VBP
9936	2098	6	occurs	occur	VBZ
9936	2098	7	in	in	IN
9936	2098	8	tiny	tiny	JJ
9936	2098	9	granules	granule	NNS
9936	2098	10	,	,	,
9936	2098	11	just	just	RB
9936	2098	12	as	as	IN
9936	2098	13	it	-PRON-	PRP
9936	2098	14	is	be	VBZ
9936	2098	15	found	find	VBN
9936	2098	16	in	in	IN
9936	2098	17	cereals	cereal	NNS
9936	2098	18	,	,	,
9936	2098	19	and	and	CC
9936	2098	20	is	be	VBZ
9936	2098	21	affected	affect	VBN
9936	2098	22	by	by	IN
9936	2098	23	cooking	cook	VBG
9936	2098	24	in	in	IN
9936	2098	25	the	the	DT
9936	2098	26	same	same	JJ
9936	2098	27	way	way	NN
9936	2098	28	.	.	.
9936	2099	1	The	the	DT
9936	2099	2	mature	mature	JJ
9936	2099	3	vegetables	vegetable	NNS
9936	2099	4	in	in	IN
9936	2099	5	which	which	WDT
9936	2099	6	the	the	DT
9936	2099	7	starch	starch	NN
9936	2099	8	has	have	VBZ
9936	2099	9	developed	develop	VBN
9936	2099	10	,	,	,
9936	2099	11	although	although	IN
9936	2099	12	less	less	RBR
9936	2099	13	tender	tender	JJ
9936	2099	14	and	and	CC
9936	2099	15	less	less	RBR
9936	2099	16	sweet	sweet	JJ
9936	2099	17	than	than	IN
9936	2099	18	young	young	JJ
9936	2099	19	ones	one	NNS
9936	2099	20	,	,	,
9936	2099	21	have	have	VBP
9936	2099	22	a	a	DT
9936	2099	23	higher	high	JJR
9936	2099	24	food	food	NN
9936	2099	25	value	value	NN
9936	2099	26	.	.	.
9936	2100	1	In	in	IN
9936	2100	2	fact	fact	NN
9936	2100	3	,	,	,
9936	2100	4	the	the	DT
9936	2100	5	carbohydrate	carbohydrate	NN
9936	2100	6	that	that	WDT
9936	2100	7	vegetables	vegetable	VBZ
9936	2100	8	contain	contain	VBP
9936	2100	9	constitutes	constitute	VBZ
9936	2100	10	a	a	DT
9936	2100	11	large	large	JJ
9936	2100	12	proportion	proportion	NN
9936	2100	13	of	of	IN
9936	2100	14	their	-PRON-	PRP$
9936	2100	15	food	food	NN
9936	2100	16	value	value	NN
9936	2100	17	.	.	.
9936	2101	1	One	one	CD
9936	2101	2	of	of	IN
9936	2101	3	the	the	DT
9936	2101	4	chief	chief	JJ
9936	2101	5	sources	source	NNS
9936	2101	6	of	of	IN
9936	2101	7	starch	starch	NN
9936	2101	8	among	among	IN
9936	2101	9	vegetables	vegetable	NNS
9936	2101	10	is	be	VBZ
9936	2101	11	the	the	DT
9936	2101	12	potato	potato	NN
9936	2101	13	,	,	,
9936	2101	14	in	in	IN
9936	2101	15	which	which	WDT
9936	2101	16	the	the	DT
9936	2101	17	starch	starch	NN
9936	2101	18	grains	grain	NNS
9936	2101	19	are	be	VBP
9936	2101	20	large	large	JJ
9936	2101	21	and	and	CC
9936	2101	22	,	,	,
9936	2101	23	if	if	IN
9936	2101	24	properly	properly	RB
9936	2101	25	cooked	cook	VBN
9936	2101	26	,	,	,
9936	2101	27	easily	easily	RB
9936	2101	28	digested	digest	VBN
9936	2101	29	.	.	.
9936	2102	1	Irish	irish	JJ
9936	2102	2	,	,	,
9936	2102	3	or	or	CC
9936	2102	4	white	white	JJ
9936	2102	5	,	,	,
9936	2102	6	potatoes	potato	NNS
9936	2102	7	contain	contain	VBP
9936	2102	8	very	very	RB
9936	2102	9	little	little	JJ
9936	2102	10	carbohydrate	carbohydrate	NN
9936	2102	11	in	in	IN
9936	2102	12	the	the	DT
9936	2102	13	form	form	NN
9936	2102	14	of	of	IN
9936	2102	15	sugar	sugar	NN
9936	2102	16	,	,	,
9936	2102	17	but	but	CC
9936	2102	18	in	in	IN
9936	2102	19	the	the	DT
9936	2102	20	sweet	sweet	JJ
9936	2102	21	potato	potato	NN
9936	2102	22	much	much	JJ
9936	2102	23	of	of	IN
9936	2102	24	the	the	DT
9936	2102	25	carbohydrate	carbohydrate	NN
9936	2102	26	is	be	VBZ
9936	2102	27	sugar	sugar	NN
9936	2102	28	.	.	.
9936	2103	1	In	in	IN
9936	2103	2	either	either	DT
9936	2103	3	of	of	IN
9936	2103	4	these	these	DT
9936	2103	5	two	two	CD
9936	2103	6	forms	form	NNS
9936	2103	7	--	--	:
9936	2103	8	starch	starch	NN
9936	2103	9	and	and	CC
9936	2103	10	sugar	sugar	NN
9936	2103	11	--	--	:
9936	2103	12	vegetable	vegetable	NN
9936	2103	13	carbohydrate	carbohydrate	NN
9936	2103	14	is	be	VBZ
9936	2103	15	easily	easily	RB
9936	2103	16	digested	digest	VBN
9936	2103	17	.	.	.
9936	2104	1	15	15	CD
9936	2104	2	.	.	.
9936	2105	1	MINERAL	MINERAL	NNP
9936	2105	2	MATTER	MATTER	NNP
9936	2105	3	,	,	,
9936	2105	4	OR	or	CC
9936	2105	5	ASH	ASH	NNP
9936	2105	6	,	,	,
9936	2105	7	IN	in	IN
9936	2105	8	VEGETABLES.--The	vegetables.--the	JJ
9936	2105	9	mineral	mineral	JJ
9936	2105	10	matter	matter	NN
9936	2105	11	in	in	IN
9936	2105	12	vegetables	vegetable	NNS
9936	2105	13	is	be	VBZ
9936	2105	14	found	find	VBN
9936	2105	15	in	in	IN
9936	2105	16	comparatively	comparatively	RB
9936	2105	17	large	large	JJ
9936	2105	18	quantities	quantity	NNS
9936	2105	19	,	,	,
9936	2105	20	the	the	DT
9936	2105	21	average	average	JJ
9936	2105	22	amount	amount	NN
9936	2105	23	being	be	VBG
9936	2105	24	slightly	slightly	RB
9936	2105	25	over	over	IN
9936	2105	26	1	1	CD
9936	2105	27	per	per	NN
9936	2105	28	cent	cent	NN
9936	2105	29	.	.	.
9936	2106	1	The	the	DT
9936	2106	2	presence	presence	NN
9936	2106	3	of	of	IN
9936	2106	4	this	this	DT
9936	2106	5	substance	substance	NN
9936	2106	6	is	be	VBZ
9936	2106	7	of	of	IN
9936	2106	8	great	great	JJ
9936	2106	9	value	value	NN
9936	2106	10	,	,	,
9936	2106	11	because	because	IN
9936	2106	12	the	the	DT
9936	2106	13	mineral	mineral	NN
9936	2106	14	salts	salt	NNS
9936	2106	15	of	of	IN
9936	2106	16	both	both	DT
9936	2106	17	fruits	fruit	NNS
9936	2106	18	and	and	CC
9936	2106	19	vegetables	vegetable	NNS
9936	2106	20	are	be	VBP
9936	2106	21	essential	essential	JJ
9936	2106	22	in	in	IN
9936	2106	23	the	the	DT
9936	2106	24	diet	diet	NN
9936	2106	25	of	of	IN
9936	2106	26	adults	adult	NNS
9936	2106	27	in	in	IN
9936	2106	28	order	order	NN
9936	2106	29	to	to	TO
9936	2106	30	keep	keep	VB
9936	2106	31	their	-PRON-	PRP$
9936	2106	32	health	health	NN
9936	2106	33	in	in	IN
9936	2106	34	a	a	DT
9936	2106	35	normal	normal	JJ
9936	2106	36	condition	condition	NN
9936	2106	37	.	.	.
9936	2107	1	The	the	DT
9936	2107	2	mineral	mineral	NN
9936	2107	3	salts	salt	NNS
9936	2107	4	of	of	IN
9936	2107	5	vegetables	vegetable	NNS
9936	2107	6	render	render	VBP
9936	2107	7	the	the	DT
9936	2107	8	blood	blood	NN
9936	2107	9	more	more	JJR
9936	2107	10	alkaline	alkaline	NN
9936	2107	11	instead	instead	RB
9936	2107	12	of	of	IN
9936	2107	13	more	more	JJR
9936	2107	14	acid	acid	NN
9936	2107	15	,	,	,
9936	2107	16	as	as	IN
9936	2107	17	do	do	VBP
9936	2107	18	those	those	DT
9936	2107	19	contained	contain	VBN
9936	2107	20	in	in	IN
9936	2107	21	cereals	cereal	NNS
9936	2107	22	and	and	CC
9936	2107	23	meat	meat	NN
9936	2107	24	.	.	.
9936	2108	1	A	a	DT
9936	2108	2	large	large	JJ
9936	2108	3	number	number	NN
9936	2108	4	of	of	IN
9936	2108	5	vegetables	vegetable	NNS
9936	2108	6	,	,	,
9936	2108	7	particularly	particularly	RB
9936	2108	8	those	those	DT
9936	2108	9	low	low	JJ
9936	2108	10	in	in	IN
9936	2108	11	food	food	NN
9936	2108	12	value	value	NN
9936	2108	13	,	,	,
9936	2108	14	such	such	JJ
9936	2108	15	as	as	IN
9936	2108	16	greens	greens	NNP
9936	2108	17	,	,	,
9936	2108	18	celery	celery	NN
9936	2108	19	,	,	,
9936	2108	20	etc	etc	FW
9936	2108	21	.	.	FW
9936	2108	22	,	,	,
9936	2108	23	are	be	VBP
9936	2108	24	very	very	RB
9936	2108	25	valuable	valuable	JJ
9936	2108	26	for	for	IN
9936	2108	27	their	-PRON-	PRP$
9936	2108	28	mineral	mineral	NN
9936	2108	29	salts	salt	NNS
9936	2108	30	.	.	.
9936	2109	1	In	in	IN
9936	2109	2	reality	reality	NN
9936	2109	3	,	,	,
9936	2109	4	this	this	DT
9936	2109	5	substance	substance	NN
9936	2109	6	and	and	CC
9936	2109	7	the	the	DT
9936	2109	8	cellulose	cellulose	NN
9936	2109	9	they	-PRON-	PRP
9936	2109	10	contain	contain	VBP
9936	2109	11	are	be	VBP
9936	2109	12	the	the	DT
9936	2109	13	things	thing	NNS
9936	2109	14	that	that	WDT
9936	2109	15	recommend	recommend	VBP
9936	2109	16	the	the	DT
9936	2109	17	use	use	NN
9936	2109	18	of	of	IN
9936	2109	19	these	these	DT
9936	2109	20	vegetables	vegetable	NNS
9936	2109	21	in	in	IN
9936	2109	22	the	the	DT
9936	2109	23	diet	diet	NN
9936	2109	24	.	.	.
9936	2110	1	Minerals	mineral	NNS
9936	2110	2	of	of	IN
9936	2110	3	all	all	DT
9936	2110	4	kinds	kind	NNS
9936	2110	5	are	be	VBP
9936	2110	6	found	find	VBN
9936	2110	7	in	in	IN
9936	2110	8	solution	solution	NN
9936	2110	9	in	in	IN
9936	2110	10	the	the	DT
9936	2110	11	water	water	NN
9936	2110	12	contained	contain	VBN
9936	2110	13	in	in	IN
9936	2110	14	vegetables	vegetable	NNS
9936	2110	15	,	,	,
9936	2110	16	but	but	CC
9936	2110	17	chief	chief	NN
9936	2110	18	among	among	IN
9936	2110	19	them	-PRON-	PRP
9936	2110	20	are	be	VBP
9936	2110	21	calcium	calcium	NN
9936	2110	22	,	,	,
9936	2110	23	sodium	sodium	NN
9936	2110	24	,	,	,
9936	2110	25	iron	iron	NN
9936	2110	26	,	,	,
9936	2110	27	phosphorus	phosphorus	NN
9936	2110	28	,	,	,
9936	2110	29	and	and	CC
9936	2110	30	sulphur	sulphur	NNP
9936	2110	31	.	.	.
9936	2111	1	Greens	Greens	NNP
9936	2111	2	and	and	CC
9936	2111	3	salad	salad	NN
9936	2111	4	vegetables	vegetable	NNS
9936	2111	5	are	be	VBP
9936	2111	6	particularly	particularly	RB
9936	2111	7	high	high	JJ
9936	2111	8	in	in	IN
9936	2111	9	iron	iron	NN
9936	2111	10	,	,	,
9936	2111	11	the	the	DT
9936	2111	12	element	element	NN
9936	2111	13	that	that	WDT
9936	2111	14	assists	assist	VBZ
9936	2111	15	in	in	IN
9936	2111	16	keeping	keep	VBG
9936	2111	17	the	the	DT
9936	2111	18	blood	blood	NN
9936	2111	19	in	in	IN
9936	2111	20	good	good	JJ
9936	2111	21	condition	condition	NN
9936	2111	22	.	.	.
9936	2112	1	These	these	DT
9936	2112	2	minerals	mineral	NNS
9936	2112	3	are	be	VBP
9936	2112	4	easily	easily	RB
9936	2112	5	lost	lose	VBN
9936	2112	6	if	if	IN
9936	2112	7	the	the	DT
9936	2112	8	method	method	NN
9936	2112	9	of	of	IN
9936	2112	10	cookery	cookery	NN
9936	2112	11	is	be	VBZ
9936	2112	12	not	not	RB
9936	2112	13	planned	plan	VBN
9936	2112	14	to	to	TO
9936	2112	15	retain	retain	VB
9936	2112	16	them	-PRON-	PRP
9936	2112	17	.	.	.
9936	2113	1	16	16	CD
9936	2113	2	.	.	.
9936	2114	1	CELLULOSE	CELLULOSE	NNS
9936	2114	2	IN	in	IN
9936	2114	3	VEGETABLES.--The	vegetables.--the	JJ
9936	2114	4	special	special	JJ
9936	2114	5	use	use	NN
9936	2114	6	of	of	IN
9936	2114	7	cellulose	cellulose	NN
9936	2114	8	,	,	,
9936	2114	9	as	as	IN
9936	2114	10	has	have	VBZ
9936	2114	11	already	already	RB
9936	2114	12	been	be	VBN
9936	2114	13	learned	learn	VBN
9936	2114	14	,	,	,
9936	2114	15	is	be	VBZ
9936	2114	16	to	to	TO
9936	2114	17	serve	serve	VB
9936	2114	18	as	as	IN
9936	2114	19	bulk	bulk	NN
9936	2114	20	in	in	IN
9936	2114	21	the	the	DT
9936	2114	22	food	food	NN
9936	2114	23	containing	contain	VBG
9936	2114	24	it	-PRON-	PRP
9936	2114	25	.	.	.
9936	2115	1	In	in	IN
9936	2115	2	vegetables	vegetable	NNS
9936	2115	3	,	,	,
9936	2115	4	the	the	DT
9936	2115	5	cellulose	cellulose	NN
9936	2115	6	varies	vary	VBZ
9936	2115	7	greatly	greatly	RB
9936	2115	8	as	as	IN
9936	2115	9	to	to	IN
9936	2115	10	quantity	quantity	NN
9936	2115	11	,	,	,
9936	2115	12	as	as	RB
9936	2115	13	well	well	RB
9936	2115	14	as	as	IN
9936	2115	15	to	to	TO
9936	2115	16	texture	texture	VB
9936	2115	17	and	and	CC
9936	2115	18	the	the	DT
9936	2115	19	amount	amount	NN
9936	2115	20	that	that	WDT
9936	2115	21	can	can	MD
9936	2115	22	be	be	VB
9936	2115	23	digested	digest	VBN
9936	2115	24	.	.	.
9936	2116	1	In	in	IN
9936	2116	2	young	young	JJ
9936	2116	3	vegetables	vegetable	NNS
9936	2116	4	,	,	,
9936	2116	5	it	-PRON-	PRP
9936	2116	6	is	be	VBZ
9936	2116	7	very	very	RB
9936	2116	8	soft	soft	JJ
9936	2116	9	and	and	CC
9936	2116	10	perhaps	perhaps	RB
9936	2116	11	digestible	digestible	JJ
9936	2116	12	to	to	IN
9936	2116	13	a	a	DT
9936	2116	14	certain	certain	JJ
9936	2116	15	extent	extent	NN
9936	2116	16	,	,	,
9936	2116	17	but	but	CC
9936	2116	18	as	as	IN
9936	2116	19	they	-PRON-	PRP
9936	2116	20	grow	grow	VBP
9936	2116	21	older	old	JJR
9936	2116	22	it	-PRON-	PRP
9936	2116	23	hardens	harden	VBZ
9936	2116	24	and	and	CC
9936	2116	25	they	-PRON-	PRP
9936	2116	26	become	become	VBP
9936	2116	27	tough	tough	JJ
9936	2116	28	.	.	.
9936	2117	1	This	this	DT
9936	2117	2	fact	fact	NN
9936	2117	3	is	be	VBZ
9936	2117	4	clearly	clearly	RB
9936	2117	5	demonstrated	demonstrate	VBN
9936	2117	6	in	in	IN
9936	2117	7	the	the	DT
9936	2117	8	case	case	NN
9936	2117	9	of	of	IN
9936	2117	10	beets	beet	NNS
9936	2117	11	.	.	.
9936	2118	1	Those	those	DT
9936	2118	2	which	which	WDT
9936	2118	3	are	be	VBP
9936	2118	4	pulled	pull	VBN
9936	2118	5	from	from	IN
9936	2118	6	the	the	DT
9936	2118	7	garden	garden	NN
9936	2118	8	in	in	IN
9936	2118	9	the	the	DT
9936	2118	10	summer	summer	NN
9936	2118	11	and	and	CC
9936	2118	12	cooked	cook	VBN
9936	2118	13	are	be	VBP
9936	2118	14	tender	tender	JJ
9936	2118	15	and	and	CC
9936	2118	16	soft	soft	JJ
9936	2118	17	,	,	,
9936	2118	18	but	but	CC
9936	2118	19	those	those	DT
9936	2118	20	which	which	WDT
9936	2118	21	are	be	VBP
9936	2118	22	allowed	allow	VBN
9936	2118	23	to	to	TO
9936	2118	24	mature	mature	VB
9936	2118	25	in	in	IN
9936	2118	26	the	the	DT
9936	2118	27	ground	ground	NN
9936	2118	28	and	and	CC
9936	2118	29	are	be	VBP
9936	2118	30	then	then	RB
9936	2118	31	put	put	VBN
9936	2118	32	away	away	RB
9936	2118	33	for	for	IN
9936	2118	34	winter	winter	NN
9936	2118	35	are	be	VBP
9936	2118	36	,	,	,
9936	2118	37	when	when	WRB
9936	2118	38	cooked	cook	VBN
9936	2118	39	in	in	IN
9936	2118	40	the	the	DT
9936	2118	41	late	late	JJ
9936	2118	42	winter	winter	NN
9936	2118	43	or	or	CC
9936	2118	44	early	early	JJ
9936	2118	45	spring	spring	NN
9936	2118	46	,	,	,
9936	2118	47	so	so	RB
9936	2118	48	hard	hard	JJ
9936	2118	49	and	and	CC
9936	2118	50	tough	tough	JJ
9936	2118	51	that	that	IN
9936	2118	52	it	-PRON-	PRP
9936	2118	53	is	be	VBZ
9936	2118	54	almost	almost	RB
9936	2118	55	impossible	impossible	JJ
9936	2118	56	to	to	TO
9936	2118	57	make	make	VB
9936	2118	58	them	-PRON-	PRP
9936	2118	59	soft	soft	JJ
9936	2118	60	.	.	.
9936	2119	1	The	the	DT
9936	2119	2	quantity	quantity	NN
9936	2119	3	of	of	IN
9936	2119	4	cellulose	cellulose	NN
9936	2119	5	that	that	WDT
9936	2119	6	vegetables	vegetable	NNS
9936	2119	7	contain	contain	VBP
9936	2119	8	therefore	therefore	RB
9936	2119	9	depends	depend	VBZ
9936	2119	10	largely	largely	RB
9936	2119	11	on	on	IN
9936	2119	12	their	-PRON-	PRP$
9936	2119	13	age	age	NN
9936	2119	14	and	and	CC
9936	2119	15	condition	condition	NN
9936	2119	16	.	.	.
9936	2120	1	Those	those	DT
9936	2120	2	low	low	JJ
9936	2120	3	in	in	IN
9936	2120	4	total	total	JJ
9936	2120	5	food	food	NN
9936	2120	6	value	value	NN
9936	2120	7	contain	contain	NN
9936	2120	8	,	,	,
9936	2120	9	as	as	IN
9936	2120	10	a	a	DT
9936	2120	11	rule	rule	NN
9936	2120	12	,	,	,
9936	2120	13	larger	large	JJR
9936	2120	14	quantities	quantity	NNS
9936	2120	15	of	of	IN
9936	2120	16	it	-PRON-	PRP
9936	2120	17	than	than	IN
9936	2120	18	those	those	DT
9936	2120	19	high	high	JJ
9936	2120	20	in	in	IN
9936	2120	21	food	food	NN
9936	2120	22	value	value	NN
9936	2120	23	.	.	.
9936	2121	1	This	this	DT
9936	2121	2	is	be	VBZ
9936	2121	3	due	due	JJ
9936	2121	4	to	to	IN
9936	2121	5	the	the	DT
9936	2121	6	fact	fact	NN
9936	2121	7	that	that	IN
9936	2121	8	both	both	CC
9936	2121	9	water	water	NN
9936	2121	10	and	and	CC
9936	2121	11	cellulose	cellulose	NN
9936	2121	12	,	,	,
9936	2121	13	which	which	WDT
9936	2121	14	are	be	VBP
9936	2121	15	usually	usually	RB
9936	2121	16	found	find	VBN
9936	2121	17	together	together	RB
9936	2121	18	in	in	IN
9936	2121	19	large	large	JJ
9936	2121	20	quantities	quantity	NNS
9936	2121	21	,	,	,
9936	2121	22	help	help	VB
9936	2121	23	to	to	TO
9936	2121	24	detract	detract	VB
9936	2121	25	from	from	IN
9936	2121	26	the	the	DT
9936	2121	27	fuel	fuel	NN
9936	2121	28	,	,	,
9936	2121	29	or	or	CC
9936	2121	30	food	food	NN
9936	2121	31	,	,	,
9936	2121	32	value	value	NN
9936	2121	33	of	of	IN
9936	2121	34	foods	food	NNS
9936	2121	35	.	.	.
9936	2122	1	Very	very	RB
9936	2122	2	young	young	JJ
9936	2122	3	persons	person	NNS
9936	2122	4	or	or	CC
9936	2122	5	those	those	DT
9936	2122	6	who	who	WP
9936	2122	7	are	be	VBP
9936	2122	8	ill	ill	JJ
9936	2122	9	sometimes	sometimes	RB
9936	2122	10	find	find	VB
9936	2122	11	it	-PRON-	PRP
9936	2122	12	impossible	impossible	JJ
9936	2122	13	to	to	TO
9936	2122	14	take	take	VB
9936	2122	15	in	in	RP
9936	2122	16	its	-PRON-	PRP$
9936	2122	17	original	original	JJ
9936	2122	18	form	form	NN
9936	2122	19	a	a	DT
9936	2122	20	vegetable	vegetable	NN
9936	2122	21	that	that	WDT
9936	2122	22	contains	contain	VBZ
9936	2122	23	a	a	DT
9936	2122	24	large	large	JJ
9936	2122	25	amount	amount	NN
9936	2122	26	of	of	IN
9936	2122	27	bulk	bulk	NN
9936	2122	28	,	,	,
9936	2122	29	or	or	CC
9936	2122	30	cellulose	cellulose	NN
9936	2122	31	.	.	.
9936	2123	1	In	in	IN
9936	2123	2	such	such	PDT
9936	2123	3	a	a	DT
9936	2123	4	case	case	NN
9936	2123	5	,	,	,
9936	2123	6	the	the	DT
9936	2123	7	vegetable	vegetable	NN
9936	2123	8	may	may	MD
9936	2123	9	be	be	VB
9936	2123	10	put	put	VBN
9936	2123	11	through	through	IN
9936	2123	12	a	a	DT
9936	2123	13	colander	colander	NN
9936	2123	14	or	or	CC
9936	2123	15	a	a	DT
9936	2123	16	sieve	sieve	NN
9936	2123	17	in	in	IN
9936	2123	18	order	order	NN
9936	2123	19	to	to	TO
9936	2123	20	break	break	VB
9936	2123	21	up	up	RP
9936	2123	22	the	the	DT
9936	2123	23	cellulose	cellulose	NN
9936	2123	24	and	and	CC
9936	2123	25	make	make	VB
9936	2123	26	it	-PRON-	PRP
9936	2123	27	easier	easy	JJR
9936	2123	28	to	to	TO
9936	2123	29	digest	digest	VB
9936	2123	30	.	.	.
9936	2124	1	Under	under	IN
9936	2124	2	ordinary	ordinary	JJ
9936	2124	3	conditions	condition	NNS
9936	2124	4	,	,	,
9936	2124	5	cellulose	cellulose	NNP
9936	2124	6	should	should	MD
9936	2124	7	not	not	RB
9936	2124	8	be	be	VB
9936	2124	9	avoided	avoid	VBN
9936	2124	10	,	,	,
9936	2124	11	but	but	CC
9936	2124	12	should	should	MD
9936	2124	13	be	be	VB
9936	2124	14	included	include	VBN
9936	2124	15	in	in	IN
9936	2124	16	large	large	JJ
9936	2124	17	quantities	quantity	NNS
9936	2124	18	in	in	IN
9936	2124	19	the	the	DT
9936	2124	20	diet	diet	NN
9936	2124	21	through	through	IN
9936	2124	22	the	the	DT
9936	2124	23	vegetables	vegetable	NNS
9936	2124	24	that	that	WDT
9936	2124	25	are	be	VBP
9936	2124	26	consumed	consume	VBN
9936	2124	27	daily	daily	RB
9936	2124	28	.	.	.
9936	2125	1	17	17	CD
9936	2125	2	.	.	.
9936	2126	1	WATER	water	NN
9936	2126	2	IN	in	IN
9936	2126	3	VEGETABLES.--The	vegetables.--the	JJ
9936	2126	4	majority	majority	NN
9936	2126	5	of	of	IN
9936	2126	6	vegetables	vegetable	NNS
9936	2126	7	contain	contain	VBP
9936	2126	8	a	a	DT
9936	2126	9	large	large	JJ
9936	2126	10	quantity	quantity	NN
9936	2126	11	of	of	IN
9936	2126	12	water	water	NN
9936	2126	13	.	.	.
9936	2127	1	Such	such	JJ
9936	2127	2	vegetables	vegetable	NNS
9936	2127	3	as	as	IN
9936	2127	4	lettuce	lettuce	NN
9936	2127	5	,	,	,
9936	2127	6	cucumbers	cucumber	NNS
9936	2127	7	,	,	,
9936	2127	8	tomatoes	tomato	NNS
9936	2127	9	,	,	,
9936	2127	10	etc	etc	FW
9936	2127	11	.	.	FW
9936	2127	12	,	,	,
9936	2127	13	which	which	WDT
9936	2127	14	are	be	VBP
9936	2127	15	low	low	JJ
9936	2127	16	in	in	IN
9936	2127	17	total	total	JJ
9936	2127	18	food	food	NN
9936	2127	19	value	value	NN
9936	2127	20	,	,	,
9936	2127	21	contain	contain	VB
9936	2127	22	the	the	DT
9936	2127	23	most	most	JJS
9936	2127	24	water	water	NN
9936	2127	25	,	,	,
9936	2127	26	the	the	DT
9936	2127	27	average	average	JJ
9936	2127	28	percentage	percentage	NN
9936	2127	29	being	be	VBG
9936	2127	30	about	about	RB
9936	2127	31	95	95	CD
9936	2127	32	.	.	.
9936	2128	1	The	the	DT
9936	2128	2	dry	dry	JJ
9936	2128	3	vegetables	vegetable	NNS
9936	2128	4	,	,	,
9936	2128	5	which	which	WDT
9936	2128	6	are	be	VBP
9936	2128	7	high	high	JJ
9936	2128	8	in	in	IN
9936	2128	9	food	food	NN
9936	2128	10	value	value	NN
9936	2128	11	,	,	,
9936	2128	12	average	average	JJ
9936	2128	13	only	only	RB
9936	2128	14	about	about	RB
9936	2128	15	10	10	CD
9936	2128	16	per	per	NN
9936	2128	17	cent	cent	NN
9936	2128	18	.	.	.
9936	2129	1	of	of	IN
9936	2129	2	water	water	NN
9936	2129	3	.	.	.
9936	2130	1	The	the	DT
9936	2130	2	water	water	NN
9936	2130	3	that	that	WDT
9936	2130	4	is	be	VBZ
9936	2130	5	found	find	VBN
9936	2130	6	in	in	IN
9936	2130	7	vegetables	vegetable	NNS
9936	2130	8	,	,	,
9936	2130	9	whether	whether	IN
9936	2130	10	it	-PRON-	PRP
9936	2130	11	is	be	VBZ
9936	2130	12	much	much	JJ
9936	2130	13	or	or	CC
9936	2130	14	little	little	JJ
9936	2130	15	,	,	,
9936	2130	16	is	be	VBZ
9936	2130	17	contained	contain	VBN
9936	2130	18	in	in	IN
9936	2130	19	cell	cell	NN
9936	2130	20	-	-	HYPH
9936	2130	21	like	like	JJ
9936	2130	22	structures	structure	NNS
9936	2130	23	surrounded	surround	VBN
9936	2130	24	by	by	IN
9936	2130	25	cellulose	cellulose	NN
9936	2130	26	,	,	,
9936	2130	27	and	and	CC
9936	2130	28	it	-PRON-	PRP
9936	2130	29	holds	hold	VBZ
9936	2130	30	in	in	IN
9936	2130	31	solution	solution	NN
9936	2130	32	the	the	DT
9936	2130	33	mineral	mineral	NN
9936	2130	34	salts	salt	NNS
9936	2130	35	and	and	CC
9936	2130	36	much	much	JJ
9936	2130	37	of	of	IN
9936	2130	38	the	the	DT
9936	2130	39	nutriment	nutriment	NN
9936	2130	40	of	of	IN
9936	2130	41	the	the	DT
9936	2130	42	vegetables	vegetable	NNS
9936	2130	43	.	.	.
9936	2131	1	In	in	IN
9936	2131	2	addition	addition	NN
9936	2131	3	,	,	,
9936	2131	4	the	the	DT
9936	2131	5	water	water	NN
9936	2131	6	holds	hold	VBZ
9936	2131	7	in	in	IN
9936	2131	8	solution	solution	NN
9936	2131	9	to	to	IN
9936	2131	10	a	a	DT
9936	2131	11	certain	certain	JJ
9936	2131	12	extent	extent	NN
9936	2131	13	the	the	DT
9936	2131	14	material	material	NN
9936	2131	15	that	that	WDT
9936	2131	16	gives	give	VBZ
9936	2131	17	vegetables	vegetable	NNS
9936	2131	18	their	-PRON-	PRP$
9936	2131	19	distinctive	distinctive	JJ
9936	2131	20	flavor	flavor	NN
9936	2131	21	.	.	.
9936	2132	1	When	when	WRB
9936	2132	2	any	any	DT
9936	2132	3	of	of	IN
9936	2132	4	this	this	DT
9936	2132	5	water	water	NN
9936	2132	6	is	be	VBZ
9936	2132	7	lost	lose	VBN
9936	2132	8	in	in	IN
9936	2132	9	the	the	DT
9936	2132	10	preparation	preparation	NN
9936	2132	11	of	of	IN
9936	2132	12	vegetables	vegetable	NNS
9936	2132	13	,	,	,
9936	2132	14	the	the	DT
9936	2132	15	substances	substance	NNS
9936	2132	16	that	that	IN
9936	2132	17	it	-PRON-	PRP
9936	2132	18	contains	contain	VBZ
9936	2132	19	are	be	VBP
9936	2132	20	also	also	RB
9936	2132	21	lost	lose	VBN
9936	2132	22	.	.	.
9936	2133	1	It	-PRON-	PRP
9936	2133	2	is	be	VBZ
9936	2133	3	therefore	therefore	RB
9936	2133	4	essential	essential	JJ
9936	2133	5	that	that	IN
9936	2133	6	correct	correct	JJ
9936	2133	7	methods	method	NNS
9936	2133	8	of	of	IN
9936	2133	9	preparation	preparation	NN
9936	2133	10	be	be	VB
9936	2133	11	chosen	choose	VBN
9936	2133	12	for	for	IN
9936	2133	13	the	the	DT
9936	2133	14	cooking	cooking	NN
9936	2133	15	of	of	IN
9936	2133	16	this	this	DT
9936	2133	17	food	food	NN
9936	2133	18	,	,	,
9936	2133	19	so	so	IN
9936	2133	20	as	as	IN
9936	2133	21	to	to	TO
9936	2133	22	prevent	prevent	VB
9936	2133	23	the	the	DT
9936	2133	24	waste	waste	NN
9936	2133	25	of	of	IN
9936	2133	26	valuable	valuable	JJ
9936	2133	27	food	food	NN
9936	2133	28	materials	material	NNS
9936	2133	29	.	.	.
9936	2134	1	18	18	CD
9936	2134	2	.	.	.
9936	2135	1	DIGESTIBILITY	DIGESTIBILITY	NNS
9936	2135	2	OF	of	IN
9936	2135	3	VEGETABLES.--The	vegetables.--the	JJ
9936	2135	4	digestibility	digestibility	NN
9936	2135	5	of	of	IN
9936	2135	6	vegetables	vegetable	NNS
9936	2135	7	is	be	VBZ
9936	2135	8	largely	largely	RB
9936	2135	9	an	an	DT
9936	2135	10	individual	individual	JJ
9936	2135	11	matter	matter	NN
9936	2135	12	;	;	:
9936	2135	13	that	that	RB
9936	2135	14	is	is	RB
9936	2135	15	,	,	,
9936	2135	16	a	a	DT
9936	2135	17	vegetable	vegetable	NN
9936	2135	18	that	that	WDT
9936	2135	19	agrees	agree	VBZ
9936	2135	20	with	with	IN
9936	2135	21	one	one	CD
9936	2135	22	person	person	NN
9936	2135	23	may	may	MD
9936	2135	24	not	not	RB
9936	2135	25	agree	agree	VB
9936	2135	26	with	with	IN
9936	2135	27	another	another	DT
9936	2135	28	.	.	.
9936	2136	1	The	the	DT
9936	2136	2	fact	fact	NN
9936	2136	3	that	that	IN
9936	2136	4	there	there	EX
9936	2136	5	appears	appear	VBZ
9936	2136	6	to	to	TO
9936	2136	7	be	be	VB
9936	2136	8	no	no	DT
9936	2136	9	apparent	apparent	JJ
9936	2136	10	reason	reason	NN
9936	2136	11	for	for	IN
9936	2136	12	such	such	PDT
9936	2136	13	a	a	DT
9936	2136	14	condition	condition	NN
9936	2136	15	would	would	MD
9936	2136	16	lead	lead	VB
9936	2136	17	to	to	IN
9936	2136	18	the	the	DT
9936	2136	19	conclusion	conclusion	NN
9936	2136	20	that	that	IN
9936	2136	21	it	-PRON-	PRP
9936	2136	22	is	be	VBZ
9936	2136	23	due	due	JJ
9936	2136	24	to	to	IN
9936	2136	25	the	the	DT
9936	2136	26	peculiarities	peculiarity	NNS
9936	2136	27	of	of	IN
9936	2136	28	the	the	DT
9936	2136	29	person	person	NN
9936	2136	30	.	.	.
9936	2137	1	Because	because	IN
9936	2137	2	of	of	IN
9936	2137	3	this	this	DT
9936	2137	4	,	,	,
9936	2137	5	it	-PRON-	PRP
9936	2137	6	is	be	VBZ
9936	2137	7	not	not	RB
9936	2137	8	fair	fair	JJ
9936	2137	9	to	to	TO
9936	2137	10	make	make	VB
9936	2137	11	the	the	DT
9936	2137	12	general	general	JJ
9936	2137	13	statement	statement	NN
9936	2137	14	that	that	IN
9936	2137	15	a	a	DT
9936	2137	16	particular	particular	JJ
9936	2137	17	vegetable	vegetable	NN
9936	2137	18	is	be	VBZ
9936	2137	19	easy	easy	JJ
9936	2137	20	to	to	TO
9936	2137	21	digest	digest	VB
9936	2137	22	and	and	CC
9936	2137	23	another	another	DT
9936	2137	24	one	one	NN
9936	2137	25	is	be	VBZ
9936	2137	26	hard	hard	JJ
9936	2137	27	to	to	TO
9936	2137	28	digest	digest	VB
9936	2137	29	.	.	.
9936	2138	1	The	the	DT
9936	2138	2	chief	chief	NN
9936	2138	3	cause	cause	NN
9936	2138	4	for	for	IN
9936	2138	5	difficulty	difficulty	NN
9936	2138	6	in	in	IN
9936	2138	7	the	the	DT
9936	2138	8	digestion	digestion	NN
9936	2138	9	of	of	IN
9936	2138	10	vegetables	vegetable	NNS
9936	2138	11	lies	lie	VBZ
9936	2138	12	in	in	IN
9936	2138	13	their	-PRON-	PRP$
9936	2138	14	volatile	volatile	JJ
9936	2138	15	oils	oil	NNS
9936	2138	16	,	,	,
9936	2138	17	which	which	WDT
9936	2138	18	give	give	VBP
9936	2138	19	them	-PRON-	PRP
9936	2138	20	their	-PRON-	PRP$
9936	2138	21	flavor	flavor	NN
9936	2138	22	,	,	,
9936	2138	23	but	but	CC
9936	2138	24	which	which	WDT
9936	2138	25	are	be	VBP
9936	2138	26	irritating	irritate	VBG
9936	2138	27	to	to	IN
9936	2138	28	many	many	JJ
9936	2138	29	persons	person	NNS
9936	2138	30	.	.	.
9936	2139	1	Vegetables	vegetable	NNS
9936	2139	2	having	have	VBG
9936	2139	3	a	a	DT
9936	2139	4	strong	strong	JJ
9936	2139	5	flavor	flavor	NN
9936	2139	6	,	,	,
9936	2139	7	such	such	JJ
9936	2139	8	as	as	IN
9936	2139	9	radishes	radish	NNS
9936	2139	10	,	,	,
9936	2139	11	onions	onion	NNS
9936	2139	12	,	,	,
9936	2139	13	cucumbers	cucumber	NNS
9936	2139	14	,	,	,
9936	2139	15	cabbage	cabbage	NN
9936	2139	16	,	,	,
9936	2139	17	and	and	CC
9936	2139	18	cauliflower	cauliflower	NN
9936	2139	19	,	,	,
9936	2139	20	are	be	VBP
9936	2139	21	the	the	DT
9936	2139	22	ones	one	NNS
9936	2139	23	that	that	WDT
9936	2139	24	disagree	disagree	VBP
9936	2139	25	most	most	RBS
9936	2139	26	frequently	frequently	RB
9936	2139	27	with	with	IN
9936	2139	28	persons	person	NNS
9936	2139	29	who	who	WP
9936	2139	30	eat	eat	VBP
9936	2139	31	them	-PRON-	PRP
9936	2139	32	;	;	:
9936	2139	33	but	but	CC
9936	2139	34	sometimes	sometimes	RB
9936	2139	35	the	the	DT
9936	2139	36	way	way	NN
9936	2139	37	in	in	IN
9936	2139	38	which	which	WDT
9936	2139	39	some	some	DT
9936	2139	40	of	of	IN
9936	2139	41	them	-PRON-	PRP
9936	2139	42	are	be	VBP
9936	2139	43	cooked	cook	VBN
9936	2139	44	has	have	VBZ
9936	2139	45	more	more	JJR
9936	2139	46	to	to	TO
9936	2139	47	do	do	VB
9936	2139	48	with	with	IN
9936	2139	49	this	this	DT
9936	2139	50	than	than	IN
9936	2139	51	the	the	DT
9936	2139	52	vegetables	vegetable	NNS
9936	2139	53	themselves	-PRON-	PRP
9936	2139	54	.	.	.
9936	2140	1	Vegetables	vegetable	NNS
9936	2140	2	containing	contain	VBG
9936	2140	3	considerable	considerable	JJ
9936	2140	4	cellulose	cellulose	NN
9936	2140	5	and	and	CC
9936	2140	6	water	water	NN
9936	2140	7	do	do	VBP
9936	2140	8	not	not	RB
9936	2140	9	of	of	IN
9936	2140	10	themselves	-PRON-	PRP
9936	2140	11	give	give	VBP
9936	2140	12	trouble	trouble	NN
9936	2140	13	in	in	IN
9936	2140	14	digestion	digestion	NN
9936	2140	15	,	,	,
9936	2140	16	because	because	IN
9936	2140	17	they	-PRON-	PRP
9936	2140	18	contain	contain	VBP
9936	2140	19	practically	practically	RB
9936	2140	20	nothing	nothing	NN
9936	2140	21	to	to	TO
9936	2140	22	digest	digest	VB
9936	2140	23	;	;	:
9936	2140	24	but	but	CC
9936	2140	25	they	-PRON-	PRP
9936	2140	26	are	be	VBP
9936	2140	27	sometimes	sometimes	RB
9936	2140	28	responsible	responsible	JJ
9936	2140	29	for	for	IN
9936	2140	30	interfering	interfere	VBG
9936	2140	31	with	with	IN
9936	2140	32	the	the	DT
9936	2140	33	digestion	digestion	NN
9936	2140	34	of	of	IN
9936	2140	35	other	other	JJ
9936	2140	36	foods	food	NNS
9936	2140	37	.	.	.
9936	2141	1	Vegetables	vegetable	NNS
9936	2141	2	that	that	WDT
9936	2141	3	are	be	VBP
9936	2141	4	extremely	extremely	RB
9936	2141	5	high	high	JJ
9936	2141	6	in	in	IN
9936	2141	7	starch	starch	NN
9936	2141	8	,	,	,
9936	2141	9	such	such	JJ
9936	2141	10	as	as	IN
9936	2141	11	potatoes	potato	NNS
9936	2141	12	,	,	,
9936	2141	13	are	be	VBP
9936	2141	14	easily	easily	RB
9936	2141	15	digested	digest	VBN
9936	2141	16	by	by	IN
9936	2141	17	most	most	JJS
9936	2141	18	persons	person	NNS
9936	2141	19	,	,	,
9936	2141	20	provided	provide	VBN
9936	2141	21	they	-PRON-	PRP
9936	2141	22	are	be	VBP
9936	2141	23	properly	properly	RB
9936	2141	24	cooked	cook	VBN
9936	2141	25	.	.	.
9936	2142	1	For	for	IN
9936	2142	2	instance	instance	NN
9936	2142	3	,	,	,
9936	2142	4	a	a	DT
9936	2142	5	plain	plain	RB
9936	2142	6	baked	baked	JJ
9936	2142	7	potato	potato	NN
9936	2142	8	is	be	VBZ
9936	2142	9	easily	easily	RB
9936	2142	10	digested	digest	VBN
9936	2142	11	,	,	,
9936	2142	12	but	but	CC
9936	2142	13	the	the	DT
9936	2142	14	same	same	JJ
9936	2142	15	potato	potato	NN
9936	2142	16	sautÃ	sautÃ	NNP
9936	2142	17	©	©	NNP
9936	2142	18	d	d	NN
9936	2142	19	in	in	IN
9936	2142	20	fat	fat	NN
9936	2142	21	is	be	VBZ
9936	2142	22	more	more	RBR
9936	2142	23	difficult	difficult	JJ
9936	2142	24	of	of	IN
9936	2142	25	digestion	digestion	NN
9936	2142	26	.	.	.
9936	2143	1	19	19	CD
9936	2143	2	.	.	.
9936	2144	1	TABLE	TABLE	NNS
9936	2144	2	SHOWING	show	VBG
9936	2144	3	COMPOSITION	composition	NN
9936	2144	4	AND	and	CC
9936	2144	5	FOOD	food	NN
9936	2144	6	VALUE	value	NN
9936	2144	7	OF	of	IN
9936	2144	8	VEGETABLES.--As	vegetables.--as	NN
9936	2144	9	vegetables	vegetable	NNS
9936	2144	10	vary	vary	VBP
9936	2144	11	considerably	considerably	RB
9936	2144	12	in	in	IN
9936	2144	13	the	the	DT
9936	2144	14	amount	amount	NN
9936	2144	15	of	of	IN
9936	2144	16	the	the	DT
9936	2144	17	food	food	NN
9936	2144	18	substances	substance	NNS
9936	2144	19	they	-PRON-	PRP
9936	2144	20	contain	contain	VBP
9936	2144	21	,	,	,
9936	2144	22	so	so	RB
9936	2144	23	do	do	VBP
9936	2144	24	they	-PRON-	PRP
9936	2144	25	differ	differ	VB
9936	2144	26	greatly	greatly	RB
9936	2144	27	in	in	IN
9936	2144	28	their	-PRON-	PRP$
9936	2144	29	food	food	NN
9936	2144	30	value	value	NN
9936	2144	31	.	.	.
9936	2145	1	This	this	DT
9936	2145	2	is	be	VBZ
9936	2145	3	clearly	clearly	RB
9936	2145	4	shown	show	VBN
9936	2145	5	in	in	IN
9936	2145	6	Table	Table	NNP
9936	2145	7	I	I	NNP
9936	2145	8	,	,	,
9936	2145	9	which	which	WDT
9936	2145	10	gives	give	VBZ
9936	2145	11	the	the	DT
9936	2145	12	percentage	percentage	NN
9936	2145	13	of	of	IN
9936	2145	14	the	the	DT
9936	2145	15	food	food	NN
9936	2145	16	substances	substance	NNS
9936	2145	17	of	of	IN
9936	2145	18	vegetables	vegetable	NNS
9936	2145	19	,	,	,
9936	2145	20	as	as	RB
9936	2145	21	well	well	RB
9936	2145	22	as	as	IN
9936	2145	23	the	the	DT
9936	2145	24	food	food	NN
9936	2145	25	value	value	NN
9936	2145	26	per	per	IN
9936	2145	27	pound	pound	NN
9936	2145	28	,	,	,
9936	2145	29	in	in	IN
9936	2145	30	calories	calorie	NNS
9936	2145	31	,	,	,
9936	2145	32	that	that	IN
9936	2145	33	these	these	DT
9936	2145	34	vegetables	vegetable	NNS
9936	2145	35	contain	contain	VBP
9936	2145	36	.	.	.
9936	2146	1	The	the	DT
9936	2146	2	figures	figure	NNS
9936	2146	3	in	in	IN
9936	2146	4	this	this	DT
9936	2146	5	table	table	NN
9936	2146	6	are	be	VBP
9936	2146	7	taken	take	VBN
9936	2146	8	from	from	IN
9936	2146	9	Atwater	Atwater	NNP
9936	2146	10	's	's	POS
9936	2146	11	Table	table	NN
9936	2146	12	of	of	IN
9936	2146	13	American	American	NNP
9936	2146	14	Food	Food	NNP
9936	2146	15	Materials	Materials	NNPS
9936	2146	16	,	,	,
9936	2146	17	and	and	CC
9936	2146	18	refer	refer	VB
9936	2146	19	to	to	IN
9936	2146	20	the	the	DT
9936	2146	21	edible	edible	JJ
9936	2146	22	portion	portion	NN
9936	2146	23	of	of	IN
9936	2146	24	the	the	DT
9936	2146	25	material	material	NN
9936	2146	26	.	.	.
9936	2147	1	In	in	IN
9936	2147	2	the	the	DT
9936	2147	3	case	case	NN
9936	2147	4	of	of	IN
9936	2147	5	several	several	JJ
9936	2147	6	vegetables	vegetable	NNS
9936	2147	7	,	,	,
9936	2147	8	no	no	DT
9936	2147	9	figures	figure	NNS
9936	2147	10	are	be	VBP
9936	2147	11	given	give	VBN
9936	2147	12	by	by	IN
9936	2147	13	this	this	DT
9936	2147	14	authority	authority	NN
9936	2147	15	,	,	,
9936	2147	16	but	but	CC
9936	2147	17	in	in	IN
9936	2147	18	the	the	DT
9936	2147	19	table	table	NN
9936	2147	20	here	here	RB
9936	2147	21	presented	present	VBD
9936	2147	22	the	the	DT
9936	2147	23	percentages	percentage	NNS
9936	2147	24	and	and	CC
9936	2147	25	the	the	DT
9936	2147	26	calories	calorie	NNS
9936	2147	27	for	for	IN
9936	2147	28	the	the	DT
9936	2147	29	vegetables	vegetable	NNS
9936	2147	30	most	most	RBS
9936	2147	31	similar	similar	JJ
9936	2147	32	are	be	VBP
9936	2147	33	used	use	VBN
9936	2147	34	.	.	.
9936	2148	1	For	for	IN
9936	2148	2	example	example	NN
9936	2148	3	,	,	,
9936	2148	4	the	the	DT
9936	2148	5	figures	figure	NNS
9936	2148	6	for	for	IN
9936	2148	7	lettuce	lettuce	NN
9936	2148	8	are	be	VBP
9936	2148	9	used	use	VBN
9936	2148	10	for	for	IN
9936	2148	11	endive	endive	JJ
9936	2148	12	,	,	,
9936	2148	13	as	as	IN
9936	2148	14	the	the	DT
9936	2148	15	composition	composition	NN
9936	2148	16	and	and	CC
9936	2148	17	food	food	NN
9936	2148	18	value	value	NN
9936	2148	19	of	of	IN
9936	2148	20	this	this	DT
9936	2148	21	vegetable	vegetable	NN
9936	2148	22	are	be	VBP
9936	2148	23	not	not	RB
9936	2148	24	included	include	VBN
9936	2148	25	and	and	CC
9936	2148	26	it	-PRON-	PRP
9936	2148	27	resembles	resemble	VBZ
9936	2148	28	lettuce	lettuce	VBP
9936	2148	29	very	very	RB
9936	2148	30	closely	closely	RB
9936	2148	31	.	.	.
9936	2149	1	Constant	constant	JJ
9936	2149	2	reference	reference	NN
9936	2149	3	should	should	MD
9936	2149	4	be	be	VB
9936	2149	5	made	make	VBN
9936	2149	6	to	to	IN
9936	2149	7	Table	table	NN
9936	2149	8	I	I	NNP
9936	2149	9	as	as	IN
9936	2149	10	progress	progress	NN
9936	2149	11	is	be	VBZ
9936	2149	12	make	make	VB
9936	2149	13	with	with	IN
9936	2149	14	the	the	DT
9936	2149	15	study	study	NN
9936	2149	16	of	of	IN
9936	2149	17	vegetables	vegetable	NNS
9936	2149	18	and	and	CC
9936	2149	19	their	-PRON-	PRP$
9936	2149	20	preparation	preparation	NN
9936	2149	21	.	.	.
9936	2150	1	Noting	note	VBG
9936	2150	2	the	the	DT
9936	2150	3	difference	difference	NN
9936	2150	4	in	in	IN
9936	2150	5	the	the	DT
9936	2150	6	composition	composition	NN
9936	2150	7	of	of	IN
9936	2150	8	the	the	DT
9936	2150	9	different	different	JJ
9936	2150	10	vegetables	vegetable	NNS
9936	2150	11	,	,	,
9936	2150	12	as	as	RB
9936	2150	13	well	well	RB
9936	2150	14	as	as	IN
9936	2150	15	the	the	DT
9936	2150	16	variation	variation	NN
9936	2150	17	in	in	IN
9936	2150	18	their	-PRON-	PRP$
9936	2150	19	food	food	NN
9936	2150	20	value	value	NN
9936	2150	21	,	,	,
9936	2150	22	will	will	MD
9936	2150	23	be	be	VB
9936	2150	24	not	not	RB
9936	2150	25	only	only	RB
9936	2150	26	interesting	interesting	JJ
9936	2150	27	but	but	CC
9936	2150	28	instructive	instructive	JJ
9936	2150	29	.	.	.
9936	2151	1	For	for	IN
9936	2151	2	instance	instance	NN
9936	2151	3	,	,	,
9936	2151	4	when	when	WRB
9936	2151	5	the	the	DT
9936	2151	6	housewife	housewife	NN
9936	2151	7	realizes	realize	VBZ
9936	2151	8	that	that	IN
9936	2151	9	lettuce	lettuce	NN
9936	2151	10	and	and	CC
9936	2151	11	celery	celery	NN
9936	2151	12	furnish	furnish	NN
9936	2151	13	only	only	RB
9936	2151	14	85	85	CD
9936	2151	15	to	to	TO
9936	2151	16	90	90	CD
9936	2151	17	calories	calorie	NNS
9936	2151	18	to	to	IN
9936	2151	19	the	the	DT
9936	2151	20	pound	pound	NN
9936	2151	21	,	,	,
9936	2151	22	while	while	IN
9936	2151	23	dried	dry	VBN
9936	2151	24	beans	bean	NNS
9936	2151	25	and	and	CC
9936	2151	26	peas	pea	NNS
9936	2151	27	average	average	VBP
9936	2151	28	more	more	JJR
9936	2151	29	than	than	IN
9936	2151	30	1,700	1,700	CD
9936	2151	31	calories	calorie	NNS
9936	2151	32	to	to	IN
9936	2151	33	the	the	DT
9936	2151	34	pound	pound	NN
9936	2151	35	,	,	,
9936	2151	36	she	-PRON-	PRP
9936	2151	37	will	will	MD
9936	2151	38	understand	understand	VB
9936	2151	39	better	well	RBR
9936	2151	40	the	the	DT
9936	2151	41	place	place	NN
9936	2151	42	that	that	WDT
9936	2151	43	these	these	DT
9936	2151	44	foods	food	NNS
9936	2151	45	occupy	occupy	VBP
9936	2151	46	in	in	IN
9936	2151	47	the	the	DT
9936	2151	48	dietary	dietary	NN
9936	2151	49	.	.	.
9936	2152	1	TABLE	TABLE	NNS
9936	2152	2	I	-PRON-	PRP
9936	2152	3	COMPOSITION	composition	VBP
9936	2152	4	AND	and	CC
9936	2152	5	FOOD	food	NN
9936	2152	6	VALUE	value	NN
9936	2152	7	OF	of	IN
9936	2152	8	VEGETABLES	vegetables	NN
9936	2152	9	Food	Food	NNP
9936	2152	10	Value	Value	NNP
9936	2152	11	Vegetable	Vegetable	NNP
9936	2152	12	Water	Water	NNP
9936	2152	13	Protein	Protein	NNP
9936	2152	14	Fat	Fat	NNP
9936	2152	15	Carbo-	Carbo-	NNP
9936	2152	16	Ash	Ash	NNP
9936	2152	17	per	per	IN
9936	2152	18	Pound	Pound	NNP
9936	2152	19	hydrate	hydrate	NN
9936	2152	20	Calories	calorie	NNS
9936	2152	21	----------------------------------------------------------------	----------------------------------------------------------------	SYM
9936	2152	22	Asparagus	Asparagus	NNP
9936	2152	23	..........	..........	NFP
9936	2152	24	94.0	94.0	CD
9936	2152	25	1.8	1.8	CD
9936	2152	26	.2	.2	CD
9936	2152	27	3.3	3.3	CD
9936	2152	28	.7	.7	CD
9936	2152	29	105	105	CD
9936	2152	30	Beans	bean	NNS
9936	2152	31	Dried	dry	VBN
9936	2152	32	............	............	NFP
9936	2152	33	12.6	12.6	CD
9936	2152	34	22.5	22.5	CD
9936	2152	35	1.8	1.8	CD
9936	2152	36	59.6	59.6	CD
9936	2152	37	3.5	3.5	CD
9936	2152	38	1,750	1,750	CD
9936	2152	39	Lima	Lima	NNP
9936	2152	40	.............	.............	NFP
9936	2152	41	68.5	68.5	CD
9936	2152	42	7.1	7.1	CD
9936	2152	43	.7	.7	CD
9936	2152	44	22.0	22.0	CD
9936	2152	45	1.7	1.7	CD
9936	2152	46	570	570	CD
9936	2152	47	Shelled	shell	VBN
9936	2152	48	..........	..........	.
9936	2152	49	58.9	58.9	CD
9936	2152	50	9.4	9.4	CD
9936	2152	51	.6	.6	CD
9936	2152	52	29.1	29.1	CD
9936	2152	53	2.0	2.0	CD
9936	2152	54	740	740	CD
9936	2152	55	String	String	NNP
9936	2152	56	...........	...........	NFP
9936	2152	57	89.2	89.2	CD
9936	2152	58	2.3	2.3	CD
9936	2152	59	.3	.3	CD
9936	2152	60	7.4	7.4	CD
9936	2152	61	.8	.8	CD
9936	2152	62	195	195	CD
9936	2152	63	Beets	beet	NNS
9936	2152	64	..............	..............	NFP
9936	2152	65	87.5	87.5	CD
9936	2152	66	1.6	1.6	CD
9936	2152	67	.1	.1	CD
9936	2152	68	9.7	9.7	CD
9936	2152	69	1.1	1.1	CD
9936	2152	70	215	215	CD
9936	2152	71	Brussels	Brussels	NNP
9936	2152	72	sprouts	sprout	NNS
9936	2152	73	...	...	NFP
9936	2152	74	88.2	88.2	CD
9936	2152	75	4.7	4.7	CD
9936	2152	76	1.1	1.1	CD
9936	2152	77	4.3	4.3	CD
9936	2152	78	1.7	1.7	CD
9936	2152	79	215	215	CD
9936	2152	80	Cabbage	cabbage	NN
9936	2152	81	............	............	NFP
9936	2152	82	91.5	91.5	CD
9936	2152	83	1.6	1.6	CD
9936	2152	84	.3	.3	CD
9936	2152	85	5.6	5.6	CD
9936	2152	86	1.0	1.0	CD
9936	2152	87	145	145	CD
9936	2152	88	Carrots	carrot	NNS
9936	2152	89	............	............	NFP
9936	2152	90	88.2	88.2	CD
9936	2152	91	1.1	1.1	CD
9936	2152	92	.4	.4	CD
9936	2152	93	9.3	9.3	CD
9936	2152	94	1.0	1.0	CD
9936	2152	95	210	210	CD
9936	2152	96	Cauliflower	cauliflow	JJR
9936	2152	97	........	........	NFP
9936	2152	98	92.3	92.3	CD
9936	2152	99	1.8	1.8	CD
9936	2152	100	.5	.5	SYM
9936	2152	101	4.7	4.7	CD
9936	2152	102	.7	.7	NN
9936	2152	103	140	140	CD
9936	2152	104	Celery	Celery	NNP
9936	2152	105	.............	.............	NFP
9936	2152	106	94.5	94.5	CD
9936	2152	107	1.1	1.1	CD
9936	2152	108	.1	.1	CD
9936	2152	109	3.3	3.3	CD
9936	2152	110	1.0	1.0	CD
9936	2152	111	85	85	CD
9936	2152	112	Corn	corn	NN
9936	2152	113	...............	...............	NFP
9936	2152	114	75.4	75.4	CD
9936	2152	115	3.1	3.1	CD
9936	2152	116	1.1	1.1	CD
9936	2152	117	19.7	19.7	CD
9936	2152	118	.7	.7	CD
9936	2152	119	470	470	CD
9936	2152	120	Cucumbers	Cucumbers	NNPS
9936	2152	121	..........	..........	NFP
9936	2152	122	95.4	95.4	CD
9936	2152	123	.8	.8	CD
9936	2152	124	.2	.2	CD
9936	2152	125	3.1	3.1	CD
9936	2152	126	.5	.5	CD
9936	2152	127	80	80	CD
9936	2152	128	Eggplant	eggplant	JJ
9936	2152	129	...........	...........	NFP
9936	2152	130	92.9	92.9	CD
9936	2152	131	1.2	1.2	CD
9936	2152	132	.3	.3	CD
9936	2152	133	5.1	5.1	CD
9936	2152	134	.5	.5	NN
9936	2152	135	130	130	CD
9936	2152	136	French	french	JJ
9936	2152	137	artichokes	artichoke	NNS
9936	2152	138	..	..	.
9936	2152	139	92.5	92.5	CD
9936	2152	140	.8	.8	CD
9936	2152	141	.2	.2	CD
9936	2152	142	5.0	5.0	CD
9936	2152	143	1.5	1.5	CD
9936	2152	144	110	110	CD
9936	2152	145	Greens	Greens	NNP
9936	2152	146	Dandelion	Dandelion	NNP
9936	2152	147	........	........	NFP
9936	2152	148	81.4	81.4	CD
9936	2152	149	2.4	2.4	CD
9936	2152	150	1.0	1.0	CD
9936	2152	151	10.6	10.6	CD
9936	2152	152	4.6	4.6	CD
9936	2152	153	285	285	CD
9936	2152	154	Endive	endive	JJ
9936	2152	155	...........	...........	NFP
9936	2152	156	94.7	94.7	CD
9936	2152	157	1.2	1.2	CD
9936	2152	158	.3	.3	CD
9936	2152	159	2.9	2.9	CD
9936	2152	160	.9	.9	CD
9936	2152	161	90	90	CD
9936	2152	162	Spinach	spinach	NN
9936	2152	163	..........	..........	NFP
9936	2152	164	92.3	92.3	CD
9936	2152	165	2.1	2.1	CD
9936	2152	166	.3	.3	CD
9936	2152	167	3.2	3.2	CD
9936	2152	168	2.1	2.1	CD
9936	2152	169	110	110	CD
9936	2152	170	Swiss	swiss	JJ
9936	2152	171	chard	chard	NN
9936	2152	172	......	......	NFP
9936	2152	173	92.3	92.3	CD
9936	2152	174	2.1	2.1	CD
9936	2152	175	.3	.3	CD
9936	2152	176	3.2	3.2	CD
9936	2152	177	2.1	2.1	CD
9936	2152	178	110	110	CD
9936	2152	179	Lettuce	lettuce	NN
9936	2152	180	..........	..........	NFP
9936	2152	181	94.7	94.7	CD
9936	2152	182	1.2	1.2	CD
9936	2152	183	.3	.3	CD
9936	2152	184	2.9	2.9	CD
9936	2152	185	.9	.9	CD
9936	2152	186	90	90	CD
9936	2152	187	Watercress	Watercress	NNP
9936	2152	188	.......	.......	NFP
9936	2152	189	94.7	94.7	CD
9936	2152	190	1.2	1.2	CD
9936	2152	191	.3	.3	CD
9936	2152	192	2.9	2.9	CD
9936	2152	193	.9	.9	CD
9936	2152	194	90	90	CD
9936	2152	195	Jerusalem	Jerusalem	NNP
9936	2152	196	artichokes	artichoke	VBZ
9936	2152	197	79.5	79.5	CD
9936	2152	198	2.6	2.6	CD
9936	2152	199	2.0	2.0	CD
9936	2152	200	16.7	16.7	CD
9936	2152	201	1.0	1.0	CD
9936	2152	202	365	365	CD
9936	2152	203	Kohlrabi	Kohlrabi	NNP
9936	2152	204	...........	...........	NFP
9936	2152	205	91.1	91.1	CD
9936	2152	206	2.0	2.0	CD
9936	2152	207	.1	.1	CD
9936	2152	208	5.5	5.5	CD
9936	2152	209	1.3	1.3	CD
9936	2152	210	145	145	CD
9936	2152	211	Lentils	lentil	NNS
9936	2152	212	,	,	,
9936	2152	213	dried	dry	VBN
9936	2152	214	.....	.....	NFP
9936	2152	215	8.4	8.4	CD
9936	2152	216	25.7	25.7	CD
9936	2152	217	1.0	1.0	CD
9936	2152	218	59.2	59.2	CD
9936	2152	219	5.7	5.7	CD
9936	2152	220	1,620	1,620	CD
9936	2152	221	Mushrooms	Mushrooms	NNP
9936	2152	222	..........	..........	NFP
9936	2152	223	88.1	88.1	CD
9936	2152	224	3.5	3.5	CD
9936	2152	225	.4	.4	CD
9936	2152	226	6.8	6.8	CD
9936	2152	227	1.2	1.2	CD
9936	2152	228	210	210	CD
9936	2152	229	Okra	okra	NN
9936	2152	230	...............	...............	NFP
9936	2152	231	90.2	90.2	CD
9936	2152	232	1.6	1.6	CD
9936	2152	233	.2	.2	CD
9936	2152	234	7.4	7.4	CD
9936	2152	235	.6	.6	CD
9936	2152	236	175	175	CD
9936	2152	237	Onions	onion	NNS
9936	2152	238	.............	.............	NFP
9936	2152	239	87.6	87.6	CD
9936	2152	240	1.6	1.6	CD
9936	2152	241	.3	.3	CD
9936	2152	242	9.9	9.9	CD
9936	2152	243	.6	.6	CD
9936	2152	244	225	225	CD
9936	2152	245	Parsnips	parsnip	NNS
9936	2152	246	...........	...........	NFP
9936	2152	247	83.0	83.0	CD
9936	2152	248	1.6	1.6	CD
9936	2152	249	.5	.5	CD
9936	2152	250	13.5	13.5	CD
9936	2152	251	1.4	1.4	CD
9936	2152	252	300	300	CD
9936	2152	253	Peas	pea	NNS
9936	2152	254	Dried	dry	VBN
9936	2152	255	............	............	NFP
9936	2152	256	9.5	9.5	CD
9936	2152	257	24.6	24.6	CD
9936	2152	258	1.0	1.0	CD
9936	2152	259	62.0	62.0	CD
9936	2152	260	2.9	2.9	CD
9936	2152	261	1,655	1,655	CD
9936	2152	262	Green	Green	NNP
9936	2152	263	............	............	NFP
9936	2152	264	74.6	74.6	CD
9936	2152	265	7.0	7.0	CD
9936	2152	266	.5	.5	CD
9936	2152	267	16.9	16.9	CD
9936	2152	268	1.0	1.0	CD
9936	2152	269	465	465	CD
9936	2152	270	Peppers	Peppers	NNPS
9936	2152	271	............	............	NFP
9936	2152	272	92.9	92.9	CD
9936	2152	273	1.2	1.2	CD
9936	2152	274	.3	.3	CD
9936	2152	275	5.1	5.1	CD
9936	2152	276	.5	.5	NN
9936	2152	277	130	130	CD
9936	2152	278	Potatoes	Potatoes	NNPS
9936	2152	279	Irish	Irish	NNP
9936	2152	280	............	............	NFP
9936	2152	281	78.3	78.3	CD
9936	2152	282	2.2	2.2	CD
9936	2152	283	.1	.1	CD
9936	2152	284	18.4	18.4	CD
9936	2152	285	1.0	1.0	CD
9936	2152	286	385	385	CD
9936	2152	287	Sweet	Sweet	NNP
9936	2152	288	............	............	NFP
9936	2152	289	69.0	69.0	CD
9936	2152	290	1.8	1.8	CD
9936	2152	291	.7	.7	CD
9936	2152	292	27.4	27.4	CD
9936	2152	293	1.1	1.1	CD
9936	2152	294	570	570	CD
9936	2152	295	Radishes	radish	NNS
9936	2152	296	...........	...........	NFP
9936	2152	297	91.8	91.8	CD
9936	2152	298	1.3	1.3	CD
9936	2152	299	.1	.1	CD
9936	2152	300	5.8	5.8	CD
9936	2152	301	1.0	1.0	CD
9936	2152	302	135	135	CD
9936	2152	303	Salsify	salsify	NN
9936	2152	304	............	............	NFP
9936	2152	305	88.2	88.2	CD
9936	2152	306	1.1	1.1	CD
9936	2152	307	.4	.4	CD
9936	2152	308	9.3	9.3	CD
9936	2152	309	1.0	1.0	CD
9936	2152	310	210	210	CD
9936	2152	311	Squash	Squash	NNP
9936	2152	312	Summer	Summer	NNP
9936	2152	313	...........	...........	NFP
9936	2152	314	95.4	95.4	CD
9936	2152	315	.8	.8	CD
9936	2152	316	.2	.2	CD
9936	2152	317	3.1	3.1	CD
9936	2152	318	.5	.5	CD
9936	2152	319	80	80	CD
9936	2152	320	Winter	winter	NN
9936	2152	321	...........	...........	NFP
9936	2152	322	88.3	88.3	CD
9936	2152	323	1.4	1.4	CD
9936	2152	324	.5	.5	SYM
9936	2152	325	9.0	9.0	CD
9936	2152	326	.8	.8	CD
9936	2152	327	215	215	CD
9936	2152	328	Tomatoes	tomato	NNS
9936	2152	329	...........	...........	.
9936	2152	330	94.3	94.3	CD
9936	2152	331	.9	.9	CD
9936	2152	332	.4	.4	CD
9936	2152	333	3.9	3.9	CD
9936	2152	334	.5	.5	NN
9936	2152	335	105	105	CD
9936	2152	336	Turnips	turnip	NNS
9936	2152	337	............	............	NFP
9936	2152	338	89.6	89.6	CD
9936	2152	339	1.3	1.3	CD
9936	2152	340	.2	.2	CD
9936	2152	341	8.1	8.1	CD
9936	2152	342	.8	.8	CD
9936	2152	343	185	185	CD
9936	2152	344	----------------------------------------------------------------	----------------------------------------------------------------	NFP
9936	2152	345	*	*	NFP
9936	2152	346	*	*	NFP
9936	2152	347	*	*	NFP
9936	2152	348	*	*	NFP
9936	2152	349	*	*	NFP
9936	2152	350	PURCHASE	purchase	NN
9936	2152	351	AND	and	CC
9936	2152	352	CARE	care	NN
9936	2152	353	OF	of	IN
9936	2152	354	VEGETABLES	vegetables	NN
9936	2152	355	PURCHASE	purchase	NN
9936	2152	356	OF	of	IN
9936	2152	357	VEGETABLES	vegetables	NN
9936	2152	358	20	20	CD
9936	2152	359	.	.	.
9936	2153	1	As	as	IN
9936	2153	2	in	in	IN
9936	2153	3	the	the	DT
9936	2153	4	case	case	NN
9936	2153	5	of	of	IN
9936	2153	6	other	other	JJ
9936	2153	7	foods	food	NNS
9936	2153	8	,	,	,
9936	2153	9	the	the	DT
9936	2153	10	purchase	purchase	NN
9936	2153	11	of	of	IN
9936	2153	12	vegetables	vegetable	NNS
9936	2153	13	in	in	IN
9936	2153	14	the	the	DT
9936	2153	15	market	market	NN
9936	2153	16	requires	require	VBZ
9936	2153	17	special	special	JJ
9936	2153	18	knowledge	knowledge	NN
9936	2153	19	and	and	CC
9936	2153	20	attention	attention	NN
9936	2153	21	in	in	IN
9936	2153	22	order	order	NN
9936	2153	23	that	that	IN
9936	2153	24	the	the	DT
9936	2153	25	best	good	JJS
9936	2153	26	value	value	NN
9936	2153	27	may	may	MD
9936	2153	28	be	be	VB
9936	2153	29	obtained	obtain	VBN
9936	2153	30	for	for	IN
9936	2153	31	the	the	DT
9936	2153	32	money	money	NN
9936	2153	33	expended	expend	VBN
9936	2153	34	.	.	.
9936	2154	1	The	the	DT
9936	2154	2	housewife	housewife	NN
9936	2154	3	who	who	WP
9936	2154	4	has	have	VBZ
9936	2154	5	a	a	DT
9936	2154	6	limited	limited	JJ
9936	2154	7	amount	amount	NN
9936	2154	8	of	of	IN
9936	2154	9	money	money	NN
9936	2154	10	to	to	TO
9936	2154	11	spend	spend	VB
9936	2154	12	for	for	IN
9936	2154	13	food	food	NN
9936	2154	14	does	do	VBZ
9936	2154	15	not	not	RB
9936	2154	16	buy	buy	VB
9936	2154	17	wisely	wisely	RB
9936	2154	18	when	when	WRB
9936	2154	19	she	-PRON-	PRP
9936	2154	20	purchases	purchase	VBZ
9936	2154	21	vegetables	vegetable	NNS
9936	2154	22	out	out	IN
9936	2154	23	of	of	IN
9936	2154	24	season	season	NN
9936	2154	25	or	or	CC
9936	2154	26	those	those	DT
9936	2154	27	which	which	WDT
9936	2154	28	must	must	MD
9936	2154	29	be	be	VB
9936	2154	30	shipped	ship	VBN
9936	2154	31	long	long	JJ
9936	2154	32	distances	distance	NNS
9936	2154	33	.	.	.
9936	2155	1	On	on	IN
9936	2155	2	the	the	DT
9936	2155	3	other	other	JJ
9936	2155	4	hand	hand	NN
9936	2155	5	,	,	,
9936	2155	6	it	-PRON-	PRP
9936	2155	7	will	will	MD
9936	2155	8	be	be	VB
9936	2155	9	found	find	VBN
9936	2155	10	that	that	IN
9936	2155	11	vegetables	vegetable	NNS
9936	2155	12	bought	buy	VBN
9936	2155	13	in	in	IN
9936	2155	14	season	season	NN
9936	2155	15	as	as	RB
9936	2155	16	well	well	RB
9936	2155	17	as	as	IN
9936	2155	18	those	those	DT
9936	2155	19	which	which	WDT
9936	2155	20	are	be	VBP
9936	2155	21	plentiful	plentiful	JJ
9936	2155	22	in	in	IN
9936	2155	23	the	the	DT
9936	2155	24	particular	particular	JJ
9936	2155	25	locality	locality	NN
9936	2155	26	in	in	IN
9936	2155	27	which	which	WDT
9936	2155	28	they	-PRON-	PRP
9936	2155	29	are	be	VBP
9936	2155	30	sold	sell	VBN
9936	2155	31	,	,	,
9936	2155	32	especially	especially	RB
9936	2155	33	if	if	IN
9936	2155	34	they	-PRON-	PRP
9936	2155	35	are	be	VBP
9936	2155	36	perishable	perishable	JJ
9936	2155	37	vegetables	vegetable	NNS
9936	2155	38	,	,	,
9936	2155	39	are	be	VBP
9936	2155	40	lowest	low	JJS
9936	2155	41	in	in	IN
9936	2155	42	price	price	NN
9936	2155	43	and	and	CC
9936	2155	44	are	be	VBP
9936	2155	45	in	in	IN
9936	2155	46	the	the	DT
9936	2155	47	best	good	JJS
9936	2155	48	condition	condition	NN
9936	2155	49	for	for	IN
9936	2155	50	food	food	NN
9936	2155	51	.	.	.
9936	2156	1	Therefore	therefore	RB
9936	2156	2	,	,	,
9936	2156	3	whether	whether	IN
9936	2156	4	the	the	DT
9936	2156	5	income	income	NN
9936	2156	6	is	be	VBZ
9936	2156	7	limited	limited	JJ
9936	2156	8	or	or	CC
9936	2156	9	not	not	RB
9936	2156	10	,	,	,
9936	2156	11	it	-PRON-	PRP
9936	2156	12	is	be	VBZ
9936	2156	13	wisdom	wisdom	NN
9936	2156	14	on	on	IN
9936	2156	15	the	the	DT
9936	2156	16	part	part	NN
9936	2156	17	of	of	IN
9936	2156	18	the	the	DT
9936	2156	19	housewife	housewife	NN
9936	2156	20	to	to	TO
9936	2156	21	buy	buy	VB
9936	2156	22	vegetables	vegetable	NNS
9936	2156	23	that	that	WDT
9936	2156	24	grow	grow	VBP
9936	2156	25	in	in	IN
9936	2156	26	the	the	DT
9936	2156	27	neighboring	neighboring	NN
9936	2156	28	region	region	NN
9936	2156	29	and	and	CC
9936	2156	30	to	to	TO
9936	2156	31	purchase	purchase	VB
9936	2156	32	them	-PRON-	PRP
9936	2156	33	when	when	WRB
9936	2156	34	they	-PRON-	PRP
9936	2156	35	are	be	VBP
9936	2156	36	in	in	IN
9936	2156	37	season	season	NN
9936	2156	38	.	.	.
9936	2157	1	21	21	CD
9936	2157	2	.	.	.
9936	2158	1	A	a	DT
9936	2158	2	very	very	RB
9936	2158	3	important	important	JJ
9936	2158	4	point	point	NN
9936	2158	5	for	for	IN
9936	2158	6	the	the	DT
9936	2158	7	housewife	housewife	NN
9936	2158	8	to	to	TO
9936	2158	9	keep	keep	VB
9936	2158	10	in	in	IN
9936	2158	11	mind	mind	NN
9936	2158	12	regarding	regard	VBG
9936	2158	13	the	the	DT
9936	2158	14	purchase	purchase	NN
9936	2158	15	of	of	IN
9936	2158	16	vegetables	vegetable	NNS
9936	2158	17	is	be	VBZ
9936	2158	18	that	that	IN
9936	2158	19	their	-PRON-	PRP$
9936	2158	20	price	price	NN
9936	2158	21	is	be	VBZ
9936	2158	22	determined	determine	VBN
9936	2158	23	not	not	RB
9936	2158	24	by	by	IN
9936	2158	25	their	-PRON-	PRP$
9936	2158	26	value	value	NN
9936	2158	27	as	as	IN
9936	2158	28	food	food	NN
9936	2158	29	,	,	,
9936	2158	30	but	but	CC
9936	2158	31	by	by	IN
9936	2158	32	their	-PRON-	PRP$
9936	2158	33	scarcity	scarcity	NN
9936	2158	34	and	and	CC
9936	2158	35	the	the	DT
9936	2158	36	demand	demand	NN
9936	2158	37	for	for	IN
9936	2158	38	them	-PRON-	PRP
9936	2158	39	.	.	.
9936	2159	1	Take	take	VB
9936	2159	2	,	,	,
9936	2159	3	for	for	IN
9936	2159	4	example	example	NN
9936	2159	5	,	,	,
9936	2159	6	the	the	DT
9936	2159	7	case	case	NN
9936	2159	8	of	of	IN
9936	2159	9	mushrooms	mushroom	NNS
9936	2159	10	.	.	.
9936	2160	1	As	as	IN
9936	2160	2	shown	show	VBN
9936	2160	3	in	in	IN
9936	2160	4	Table	Table	NNP
9936	2160	5	I	I	NNP
9936	2160	6	,	,	,
9936	2160	7	this	this	DT
9936	2160	8	vegetable	vegetable	NN
9936	2160	9	is	be	VBZ
9936	2160	10	low	low	JJ
9936	2160	11	in	in	IN
9936	2160	12	food	food	NN
9936	2160	13	value	value	NN
9936	2160	14	,	,	,
9936	2160	15	containing	contain	VBG
9936	2160	16	only	only	RB
9936	2160	17	210	210	CD
9936	2160	18	calories	calorie	NNS
9936	2160	19	to	to	IN
9936	2160	20	the	the	DT
9936	2160	21	pound	pound	NN
9936	2160	22	,	,	,
9936	2160	23	but	but	CC
9936	2160	24	,	,	,
9936	2160	25	if	if	IN
9936	2160	26	purchased	purchase	VBN
9936	2160	27	,	,	,
9936	2160	28	they	-PRON-	PRP
9936	2160	29	are	be	VBP
9936	2160	30	always	always	RB
9936	2160	31	an	an	DT
9936	2160	32	expensive	expensive	JJ
9936	2160	33	food	food	NN
9936	2160	34	.	.	.
9936	2161	1	The	the	DT
9936	2161	2	high	high	JJ
9936	2161	3	price	price	NN
9936	2161	4	asked	ask	VBD
9936	2161	5	for	for	IN
9936	2161	6	mushrooms	mushroom	NNS
9936	2161	7	is	be	VBZ
9936	2161	8	entirely	entirely	RB
9936	2161	9	dependent	dependent	JJ
9936	2161	10	on	on	IN
9936	2161	11	their	-PRON-	PRP$
9936	2161	12	scarcity	scarcity	NN
9936	2161	13	.	.	.
9936	2162	1	If	if	IN
9936	2162	2	there	there	EX
9936	2162	3	is	be	VBZ
9936	2162	4	much	much	JJ
9936	2162	5	demand	demand	NN
9936	2162	6	in	in	IN
9936	2162	7	a	a	DT
9936	2162	8	certain	certain	JJ
9936	2162	9	community	community	NN
9936	2162	10	for	for	IN
9936	2162	11	a	a	DT
9936	2162	12	food	food	NN
9936	2162	13	that	that	WDT
9936	2162	14	is	be	VBZ
9936	2162	15	not	not	RB
9936	2162	16	plentiful	plentiful	JJ
9936	2162	17	in	in	IN
9936	2162	18	the	the	DT
9936	2162	19	market	market	NN
9936	2162	20	,	,	,
9936	2162	21	the	the	DT
9936	2162	22	price	price	NN
9936	2162	23	of	of	IN
9936	2162	24	that	that	DT
9936	2162	25	food	food	NN
9936	2162	26	always	always	RB
9936	2162	27	goes	go	VBZ
9936	2162	28	up	up	RP
9936	2162	29	.	.	.
9936	2163	1	As	as	IN
9936	2163	2	in	in	IN
9936	2163	3	the	the	DT
9936	2163	4	case	case	NN
9936	2163	5	of	of	IN
9936	2163	6	mushrooms	mushroom	NNS
9936	2163	7	,	,	,
9936	2163	8	many	many	JJ
9936	2163	9	expensive	expensive	JJ
9936	2163	10	foods	food	NNS
9936	2163	11	add	add	VBP
9936	2163	12	practically	practically	RB
9936	2163	13	nothing	nothing	NN
9936	2163	14	in	in	IN
9936	2163	15	the	the	DT
9936	2163	16	way	way	NN
9936	2163	17	of	of	IN
9936	2163	18	nourishment	nourishment	NN
9936	2163	19	,	,	,
9936	2163	20	their	-PRON-	PRP$
9936	2163	21	only	only	JJ
9936	2163	22	value	value	NN
9936	2163	23	being	be	VBG
9936	2163	24	in	in	IN
9936	2163	25	the	the	DT
9936	2163	26	variety	variety	NN
9936	2163	27	of	of	IN
9936	2163	28	flavor	flavor	NN
9936	2163	29	they	-PRON-	PRP
9936	2163	30	supply	supply	VBP
9936	2163	31	.	.	.
9936	2164	1	22	22	CD
9936	2164	2	.	.	.
9936	2165	1	Furthermore	furthermore	RB
9936	2165	2	,	,	,
9936	2165	3	in	in	IN
9936	2165	4	order	order	NN
9936	2165	5	to	to	TO
9936	2165	6	provide	provide	VB
9936	2165	7	wisely	wisely	RB
9936	2165	8	,	,	,
9936	2165	9	the	the	DT
9936	2165	10	person	person	NN
9936	2165	11	who	who	WP
9936	2165	12	purchases	purchase	VBZ
9936	2165	13	vegetables	vegetable	NNS
9936	2165	14	for	for	IN
9936	2165	15	the	the	DT
9936	2165	16	family	family	NN
9936	2165	17	should	should	MD
9936	2165	18	be	be	VB
9936	2165	19	able	able	JJ
9936	2165	20	to	to	TO
9936	2165	21	judge	judge	VB
9936	2165	22	whether	whether	IN
9936	2165	23	she	-PRON-	PRP
9936	2165	24	is	be	VBZ
9936	2165	25	getting	get	VBG
9936	2165	26	full	full	JJ
9936	2165	27	value	value	NN
9936	2165	28	in	in	IN
9936	2165	29	food	food	NN
9936	2165	30	for	for	IN
9936	2165	31	the	the	DT
9936	2165	32	money	money	NN
9936	2165	33	she	-PRON-	PRP
9936	2165	34	invests	invest	VBZ
9936	2165	35	.	.	.
9936	2166	1	She	-PRON-	PRP
9936	2166	2	can	can	MD
9936	2166	3	not	not	RB
9936	2166	4	always	always	RB
9936	2166	5	do	do	VB
9936	2166	6	this	this	DT
9936	2166	7	with	with	IN
9936	2166	8	each	each	DT
9936	2166	9	particular	particular	JJ
9936	2166	10	vegetable	vegetable	NN
9936	2166	11	purchased	purchase	VBN
9936	2166	12	,	,	,
9936	2166	13	but	but	CC
9936	2166	14	she	-PRON-	PRP
9936	2166	15	can	can	MD
9936	2166	16	buy	buy	VB
9936	2166	17	in	in	IN
9936	2166	18	such	such	PDT
9936	2166	19	a	a	DT
9936	2166	20	way	way	NN
9936	2166	21	that	that	IN
9936	2166	22	what	what	WP
9936	2166	23	she	-PRON-	PRP
9936	2166	24	purchases	purchase	VBZ
9936	2166	25	will	will	MD
9936	2166	26	average	average	VB
9936	2166	27	correctly	correctly	RB
9936	2166	28	in	in	IN
9936	2166	29	this	this	DT
9936	2166	30	respect	respect	NN
9936	2166	31	.	.	.
9936	2167	1	The	the	DT
9936	2167	2	perishable	perishable	JJ
9936	2167	3	vegetables	vegetable	NNS
9936	2167	4	should	should	MD
9936	2167	5	be	be	VB
9936	2167	6	bought	buy	VBN
9936	2167	7	as	as	RB
9936	2167	8	fresh	fresh	JJ
9936	2167	9	as	as	IN
9936	2167	10	possible	possible	JJ
9936	2167	11	.	.	.
9936	2168	1	No	no	DT
9936	2168	2	difficulty	difficulty	NN
9936	2168	3	will	will	MD
9936	2168	4	be	be	VB
9936	2168	5	experienced	experience	VBN
9936	2168	6	in	in	IN
9936	2168	7	determining	determine	VBG
9936	2168	8	this	this	DT
9936	2168	9	,	,	,
9936	2168	10	for	for	IN
9936	2168	11	they	-PRON-	PRP
9936	2168	12	will	will	MD
9936	2168	13	soon	soon	RB
9936	2168	14	wither	wither	VB
9936	2168	15	or	or	CC
9936	2168	16	rot	rot	VB
9936	2168	17	if	if	IN
9936	2168	18	they	-PRON-	PRP
9936	2168	19	are	be	VBP
9936	2168	20	not	not	RB
9936	2168	21	fresh	fresh	JJ
9936	2168	22	,	,	,
9936	2168	23	but	but	CC
9936	2168	24	the	the	DT
9936	2168	25	point	point	NN
9936	2168	26	is	be	VBZ
9936	2168	27	to	to	TO
9936	2168	28	find	find	VB
9936	2168	29	out	out	RP
9936	2168	30	their	-PRON-	PRP$
9936	2168	31	condition	condition	NN
9936	2168	32	before	before	IN
9936	2168	33	they	-PRON-	PRP
9936	2168	34	are	be	VBP
9936	2168	35	bought	buy	VBN
9936	2168	36	.	.	.
9936	2169	1	The	the	DT
9936	2169	2	housewife	housewife	NN
9936	2169	3	should	should	MD
9936	2169	4	be	be	VB
9936	2169	5	ever	ever	RB
9936	2169	6	on	on	IN
9936	2169	7	the	the	DT
9936	2169	8	alert	alert	NN
9936	2169	9	and	and	CC
9936	2169	10	should	should	MD
9936	2169	11	examine	examine	VB
9936	2169	12	carefully	carefully	RB
9936	2169	13	the	the	DT
9936	2169	14	vegetables	vegetable	NNS
9936	2169	15	she	-PRON-	PRP
9936	2169	16	buys	buy	VBZ
9936	2169	17	before	before	IN
9936	2169	18	they	-PRON-	PRP
9936	2169	19	are	be	VBP
9936	2169	20	accepted	accept	VBN
9936	2169	21	from	from	IN
9936	2169	22	the	the	DT
9936	2169	23	grocer	grocer	NN
9936	2169	24	or	or	CC
9936	2169	25	taken	take	VBN
9936	2169	26	from	from	IN
9936	2169	27	the	the	DT
9936	2169	28	market	market	NN
9936	2169	29	.	.	.
9936	2170	1	In	in	IN
9936	2170	2	the	the	DT
9936	2170	3	case	case	NN
9936	2170	4	of	of	IN
9936	2170	5	certain	certain	JJ
9936	2170	6	vegetables	vegetable	NNS
9936	2170	7	,	,	,
9936	2170	8	it	-PRON-	PRP
9936	2170	9	is	be	VBZ
9936	2170	10	possible	possible	JJ
9936	2170	11	to	to	TO
9936	2170	12	conceal	conceal	VB
9936	2170	13	the	the	DT
9936	2170	14	fact	fact	NN
9936	2170	15	that	that	IN
9936	2170	16	they	-PRON-	PRP
9936	2170	17	are	be	VBP
9936	2170	18	stale	stale	JJ
9936	2170	19	.	.	.
9936	2171	1	For	for	IN
9936	2171	2	instance	instance	NN
9936	2171	3	,	,	,
9936	2171	4	the	the	DT
9936	2171	5	outside	outside	JJ
9936	2171	6	leaves	leave	NNS
9936	2171	7	of	of	IN
9936	2171	8	a	a	DT
9936	2171	9	head	head	NN
9936	2171	10	of	of	IN
9936	2171	11	lettuce	lettuce	NN
9936	2171	12	or	or	CC
9936	2171	13	endive	endive	JJ
9936	2171	14	are	be	VBP
9936	2171	15	sometimes	sometimes	RB
9936	2171	16	removed	remove	VBN
9936	2171	17	and	and	CC
9936	2171	18	only	only	RB
9936	2171	19	the	the	DT
9936	2171	20	bleached	bleach	VBN
9936	2171	21	center	center	NN
9936	2171	22	is	be	VBZ
9936	2171	23	offered	offer	VBN
9936	2171	24	for	for	IN
9936	2171	25	sale	sale	NN
9936	2171	26	;	;	:
9936	2171	27	but	but	CC
9936	2171	28	this	this	DT
9936	2171	29	always	always	RB
9936	2171	30	indicates	indicate	VBZ
9936	2171	31	that	that	IN
9936	2171	32	the	the	DT
9936	2171	33	outside	outside	JJ
9936	2171	34	leaves	leave	NNS
9936	2171	35	were	be	VBD
9936	2171	36	either	either	CC
9936	2171	37	withered	wither	VBN
9936	2171	38	or	or	CC
9936	2171	39	spoiled	spoiled	JJ
9936	2171	40	or	or	CC
9936	2171	41	they	-PRON-	PRP
9936	2171	42	would	would	MD
9936	2171	43	not	not	RB
9936	2171	44	have	have	VB
9936	2171	45	been	be	VBN
9936	2171	46	taken	take	VBN
9936	2171	47	off	off	RP
9936	2171	48	.	.	.
9936	2172	1	23	23	CD
9936	2172	2	.	.	.
9936	2173	1	Much	much	JJ
9936	2173	2	of	of	IN
9936	2173	3	the	the	DT
9936	2173	4	spoiling	spoiling	NN
9936	2173	5	of	of	IN
9936	2173	6	vegetables	vegetable	NNS
9936	2173	7	can	can	MD
9936	2173	8	be	be	VB
9936	2173	9	avoided	avoid	VBN
9936	2173	10	if	if	IN
9936	2173	11	proper	proper	JJ
9936	2173	12	attention	attention	NN
9936	2173	13	is	be	VBZ
9936	2173	14	given	give	VBN
9936	2173	15	to	to	IN
9936	2173	16	them	-PRON-	PRP
9936	2173	17	in	in	IN
9936	2173	18	the	the	DT
9936	2173	19	market	market	NN
9936	2173	20	.	.	.
9936	2174	1	Food	food	NN
9936	2174	2	of	of	IN
9936	2174	3	this	this	DT
9936	2174	4	kind	kind	NN
9936	2174	5	should	should	MD
9936	2174	6	be	be	VB
9936	2174	7	so	so	RB
9936	2174	8	displayed	display	VBN
9936	2174	9	that	that	IN
9936	2174	10	it	-PRON-	PRP
9936	2174	11	is	be	VBZ
9936	2174	12	not	not	RB
9936	2174	13	exposed	expose	VBN
9936	2174	14	to	to	IN
9936	2174	15	the	the	DT
9936	2174	16	dirt	dirt	NN
9936	2174	17	and	and	CC
9936	2174	18	dust	dust	NN
9936	2174	19	of	of	IN
9936	2174	20	the	the	DT
9936	2174	21	street	street	NN
9936	2174	22	,	,	,
9936	2174	23	nor	nor	CC
9936	2174	24	to	to	IN
9936	2174	25	flies	fly	NNS
9936	2174	26	and	and	CC
9936	2174	27	other	other	JJ
9936	2174	28	destructive	destructive	JJ
9936	2174	29	vermin	vermin	NN
9936	2174	30	.	.	.
9936	2175	1	The	the	DT
9936	2175	2	practice	practice	NN
9936	2175	3	of	of	IN
9936	2175	4	displaying	display	VBG
9936	2175	5	vegetables	vegetable	NNS
9936	2175	6	on	on	IN
9936	2175	7	a	a	DT
9936	2175	8	stand	stand	NN
9936	2175	9	in	in	IN
9936	2175	10	front	front	NN
9936	2175	11	of	of	IN
9936	2175	12	a	a	DT
9936	2175	13	store	store	NN
9936	2175	14	is	be	VBZ
9936	2175	15	gradually	gradually	RB
9936	2175	16	losing	lose	VBG
9936	2175	17	favor	favor	NN
9936	2175	18	with	with	IN
9936	2175	19	the	the	DT
9936	2175	20	housewife	housewife	NN
9936	2175	21	who	who	WP
9936	2175	22	understands	understand	VBZ
9936	2175	23	the	the	DT
9936	2175	24	sanitary	sanitary	JJ
9936	2175	25	precautions	precaution	NNS
9936	2175	26	that	that	WDT
9936	2175	27	should	should	MD
9936	2175	28	be	be	VB
9936	2175	29	taken	take	VBN
9936	2175	30	with	with	IN
9936	2175	31	foods	food	NNS
9936	2175	32	.	.	.
9936	2176	1	On	on	IN
9936	2176	2	the	the	DT
9936	2176	3	other	other	JJ
9936	2176	4	hand	hand	NN
9936	2176	5	,	,	,
9936	2176	6	housewives	housewife	NNS
9936	2176	7	owe	owe	VBP
9936	2176	8	it	-PRON-	PRP
9936	2176	9	to	to	IN
9936	2176	10	the	the	DT
9936	2176	11	merchant	merchant	NN
9936	2176	12	not	not	RB
9936	2176	13	to	to	TO
9936	2176	14	handle	handle	VB
9936	2176	15	the	the	DT
9936	2176	16	foods	food	NNS
9936	2176	17	they	-PRON-	PRP
9936	2176	18	are	be	VBP
9936	2176	19	going	go	VBG
9936	2176	20	to	to	TO
9936	2176	21	buy	buy	VB
9936	2176	22	,	,	,
9936	2176	23	for	for	IN
9936	2176	24	the	the	DT
9936	2176	25	handling	handling	NN
9936	2176	26	of	of	IN
9936	2176	27	them	-PRON-	PRP
9936	2176	28	not	not	RB
9936	2176	29	only	only	RB
9936	2176	30	injures	injure	VBZ
9936	2176	31	them	-PRON-	PRP
9936	2176	32	so	so	IN
9936	2176	33	that	that	IN
9936	2176	34	they	-PRON-	PRP
9936	2176	35	will	will	MD
9936	2176	36	not	not	RB
9936	2176	37	keep	keep	VB
9936	2176	38	well	well	JJ
9936	2176	39	,	,	,
9936	2176	40	but	but	CC
9936	2176	41	renders	render	VBZ
9936	2176	42	them	-PRON-	PRP
9936	2176	43	unfit	unfit	JJ
9936	2176	44	to	to	TO
9936	2176	45	be	be	VB
9936	2176	46	accepted	accept	VBN
9936	2176	47	by	by	IN
9936	2176	48	the	the	DT
9936	2176	49	next	next	JJ
9936	2176	50	purchaser	purchaser	NN
9936	2176	51	.	.	.
9936	2177	1	24	24	CD
9936	2177	2	.	.	.
9936	2178	1	The	the	DT
9936	2178	2	manner	manner	NN
9936	2178	3	in	in	IN
9936	2178	4	which	which	WDT
9936	2178	5	vegetables	vegetable	NNS
9936	2178	6	are	be	VBP
9936	2178	7	sold	sell	VBN
9936	2178	8	should	should	MD
9936	2178	9	also	also	RB
9936	2178	10	receive	receive	VB
9936	2178	11	consideration	consideration	NN
9936	2178	12	.	.	.
9936	2179	1	It	-PRON-	PRP
9936	2179	2	has	have	VBZ
9936	2179	3	been	be	VBN
9936	2179	4	the	the	DT
9936	2179	5	custom	custom	NN
9936	2179	6	to	to	TO
9936	2179	7	sell	sell	VB
9936	2179	8	them	-PRON-	PRP
9936	2179	9	by	by	IN
9936	2179	10	measure	measure	NN
9936	2179	11	,	,	,
9936	2179	12	but	but	CC
9936	2179	13	both	both	DT
9936	2179	14	housewives	housewife	NNS
9936	2179	15	and	and	CC
9936	2179	16	merchants	merchant	NNS
9936	2179	17	have	have	VBP
9936	2179	18	come	come	VBN
9936	2179	19	to	to	TO
9936	2179	20	realize	realize	VB
9936	2179	21	that	that	IN
9936	2179	22	it	-PRON-	PRP
9936	2179	23	is	be	VBZ
9936	2179	24	fairer	fair	JJR
9936	2179	25	to	to	TO
9936	2179	26	sell	sell	VB
9936	2179	27	them	-PRON-	PRP
9936	2179	28	by	by	IN
9936	2179	29	weight	weight	NN
9936	2179	30	.	.	.
9936	2180	1	Experience	experience	NN
9936	2180	2	has	have	VBZ
9936	2180	3	shown	show	VBN
9936	2180	4	that	that	IN
9936	2180	5	a	a	DT
9936	2180	6	pound	pound	NN
9936	2180	7	is	be	VBZ
9936	2180	8	much	much	RB
9936	2180	9	more	more	RBR
9936	2180	10	likely	likely	JJ
9936	2180	11	to	to	TO
9936	2180	12	be	be	VB
9936	2180	13	always	always	RB
9936	2180	14	uniform	uniform	JJ
9936	2180	15	than	than	IN
9936	2180	16	is	be	VBZ
9936	2180	17	a	a	DT
9936	2180	18	quart	quart	NN
9936	2180	19	or	or	CC
9936	2180	20	a	a	DT
9936	2180	21	peck	peck	NN
9936	2180	22	.	.	.
9936	2181	1	This	this	DT
9936	2181	2	is	be	VBZ
9936	2181	3	due	due	JJ
9936	2181	4	to	to	IN
9936	2181	5	the	the	DT
9936	2181	6	fact	fact	NN
9936	2181	7	that	that	IN
9936	2181	8	no	no	DT
9936	2181	9	two	two	CD
9936	2181	10	dealers	dealer	NNS
9936	2181	11	are	be	VBP
9936	2181	12	likely	likely	JJ
9936	2181	13	to	to	TO
9936	2181	14	measure	measure	VB
9936	2181	15	in	in	RP
9936	2181	16	exactly	exactly	RB
9936	2181	17	the	the	DT
9936	2181	18	same	same	JJ
9936	2181	19	way	way	NN
9936	2181	20	,	,	,
9936	2181	21	even	even	RB
9936	2181	22	though	though	IN
9936	2181	23	the	the	DT
9936	2181	24	measures	measure	NNS
9936	2181	25	they	-PRON-	PRP
9936	2181	26	use	use	VBP
9936	2181	27	are	be	VBP
9936	2181	28	up	up	RB
9936	2181	29	to	to	IN
9936	2181	30	the	the	DT
9936	2181	31	standard	standard	NN
9936	2181	32	in	in	IN
9936	2181	33	size	size	NN
9936	2181	34	.	.	.
9936	2182	1	Then	then	RB
9936	2182	2	,	,	,
9936	2182	3	too	too	RB
9936	2182	4	,	,	,
9936	2182	5	especially	especially	RB
9936	2182	6	in	in	IN
9936	2182	7	the	the	DT
9936	2182	8	case	case	NN
9936	2182	9	of	of	IN
9936	2182	10	vegetables	vegetable	NNS
9936	2182	11	that	that	WDT
9936	2182	12	are	be	VBP
9936	2182	13	of	of	IN
9936	2182	14	various	various	JJ
9936	2182	15	sizes	size	NNS
9936	2182	16	and	and	CC
9936	2182	17	shapes	shape	NNS
9936	2182	18	,	,	,
9936	2182	19	it	-PRON-	PRP
9936	2182	20	is	be	VBZ
9936	2182	21	impossible	impossible	JJ
9936	2182	22	to	to	TO
9936	2182	23	fill	fill	VB
9936	2182	24	a	a	DT
9936	2182	25	measure	measure	NN
9936	2182	26	properly	properly	RB
9936	2182	27	because	because	IN
9936	2182	28	of	of	IN
9936	2182	29	the	the	DT
9936	2182	30	shape	shape	NN
9936	2182	31	of	of	IN
9936	2182	32	the	the	DT
9936	2182	33	vegetables	vegetable	NNS
9936	2182	34	,	,	,
9936	2182	35	and	and	CC
9936	2182	36	so	so	RB
9936	2182	37	either	either	CC
9936	2182	38	the	the	DT
9936	2182	39	housewife	housewife	NN
9936	2182	40	often	often	RB
9936	2182	41	receives	receive	VBZ
9936	2182	42	short	short	JJ
9936	2182	43	measure	measure	NN
9936	2182	44	or	or	CC
9936	2182	45	the	the	DT
9936	2182	46	merchant	merchant	NN
9936	2182	47	gives	give	VBZ
9936	2182	48	more	more	JJR
9936	2182	49	than	than	IN
9936	2182	50	the	the	DT
9936	2182	51	measure	measure	NN
9936	2182	52	requires	require	VBZ
9936	2182	53	.	.	.
9936	2183	1	All	all	DT
9936	2183	2	difficulty	difficulty	NN
9936	2183	3	of	of	IN
9936	2183	4	this	this	DT
9936	2183	5	kind	kind	NN
9936	2183	6	is	be	VBZ
9936	2183	7	entirely	entirely	RB
9936	2183	8	overcome	overcome	VBN
9936	2183	9	when	when	WRB
9936	2183	10	vegetables	vegetable	NNS
9936	2183	11	are	be	VBP
9936	2183	12	weighed	weigh	VBN
9936	2183	13	.	.	.
9936	2184	1	CARE	care	NN
9936	2184	2	OF	of	IN
9936	2184	3	VEGETABLES	vegetables	NN
9936	2184	4	25	25	CD
9936	2184	5	.	.	.
9936	2185	1	PERISHABLE	perishable	JJ
9936	2185	2	VEGETABLES	VEGETABLES	NNP
9936	2185	3	,	,	,
9936	2185	4	that	that	RB
9936	2185	5	is	is	RB
9936	2185	6	,	,	,
9936	2185	7	those	those	DT
9936	2185	8	which	which	WDT
9936	2185	9	spoil	spoil	VBP
9936	2185	10	quickly	quickly	RB
9936	2185	11	,	,	,
9936	2185	12	are	be	VBP
9936	2185	13	usually	usually	RB
9936	2185	14	bought	buy	VBN
9936	2185	15	in	in	IN
9936	2185	16	small	small	JJ
9936	2185	17	quantities	quantity	NNS
9936	2185	18	,	,	,
9936	2185	19	and	and	CC
9936	2185	20	so	so	RB
9936	2185	21	are	be	VBP
9936	2185	22	used	use	VBN
9936	2185	23	up	up	RP
9936	2185	24	quickly	quickly	RB
9936	2185	25	.	.	.
9936	2186	1	However	however	RB
9936	2186	2	,	,	,
9936	2186	3	if	if	IN
9936	2186	4	they	-PRON-	PRP
9936	2186	5	are	be	VBP
9936	2186	6	kept	keep	VBN
9936	2186	7	on	on	IN
9936	2186	8	hand	hand	NN
9936	2186	9	for	for	IN
9936	2186	10	only	only	RB
9936	2186	11	a	a	DT
9936	2186	12	day	day	NN
9936	2186	13	or	or	CC
9936	2186	14	so	so	RB
9936	2186	15	,	,	,
9936	2186	16	they	-PRON-	PRP
9936	2186	17	require	require	VBP
9936	2186	18	a	a	DT
9936	2186	19	definite	definite	JJ
9936	2186	20	amount	amount	NN
9936	2186	21	of	of	IN
9936	2186	22	care	care	NN
9936	2186	23	in	in	IN
9936	2186	24	order	order	NN
9936	2186	25	to	to	TO
9936	2186	26	insure	insure	VB
9936	2186	27	the	the	DT
9936	2186	28	most	most	RBS
9936	2186	29	satisfactory	satisfactory	JJ
9936	2186	30	results	result	NNS
9936	2186	31	in	in	IN
9936	2186	32	their	-PRON-	PRP$
9936	2186	33	use	use	NN
9936	2186	34	.	.	.
9936	2187	1	To	to	TO
9936	2187	2	prevent	prevent	VB
9936	2187	3	them	-PRON-	PRP
9936	2187	4	from	from	IN
9936	2187	5	spoiling	spoil	VBG
9936	2187	6	or	or	CC
9936	2187	7	withering	wither	VBG
9936	2187	8	,	,	,
9936	2187	9	they	-PRON-	PRP
9936	2187	10	should	should	MD
9936	2187	11	be	be	VB
9936	2187	12	kept	keep	VBN
9936	2187	13	in	in	IN
9936	2187	14	a	a	DT
9936	2187	15	cool	cool	JJ
9936	2187	16	,	,	,
9936	2187	17	damp	damp	JJ
9936	2187	18	place	place	NN
9936	2187	19	until	until	IN
9936	2187	20	they	-PRON-	PRP
9936	2187	21	are	be	VBP
9936	2187	22	needed	need	VBN
9936	2187	23	.	.	.
9936	2188	1	The	the	DT
9936	2188	2	most	most	RBS
9936	2188	3	effective	effective	JJ
9936	2188	4	and	and	CC
9936	2188	5	convenient	convenient	JJ
9936	2188	6	way	way	NN
9936	2188	7	in	in	IN
9936	2188	8	which	which	WDT
9936	2188	9	to	to	TO
9936	2188	10	accomplish	accomplish	VB
9936	2188	11	this	this	DT
9936	2188	12	is	be	VBZ
9936	2188	13	to	to	TO
9936	2188	14	store	store	VB
9936	2188	15	them	-PRON-	PRP
9936	2188	16	in	in	IN
9936	2188	17	a	a	DT
9936	2188	18	refrigerator	refrigerator	NN
9936	2188	19	or	or	CC
9936	2188	20	other	other	JJ
9936	2188	21	similar	similar	JJ
9936	2188	22	device	device	NN
9936	2188	23	.	.	.
9936	2189	1	If	if	IN
9936	2189	2	ice	ice	NN
9936	2189	3	can	can	MD
9936	2189	4	not	not	RB
9936	2189	5	be	be	VB
9936	2189	6	obtained	obtain	VBN
9936	2189	7	,	,	,
9936	2189	8	the	the	DT
9936	2189	9	cellar	cellar	NN
9936	2189	10	should	should	MD
9936	2189	11	be	be	VB
9936	2189	12	utilized	utilize	VBN
9936	2189	13	.	.	.
9936	2190	1	Before	before	IN
9936	2190	2	vegetables	vegetable	NNS
9936	2190	3	of	of	IN
9936	2190	4	this	this	DT
9936	2190	5	kind	kind	NN
9936	2190	6	are	be	VBP
9936	2190	7	put	put	VBN
9936	2190	8	away	away	RB
9936	2190	9	after	after	IN
9936	2190	10	being	be	VBG
9936	2190	11	delivered	deliver	VBN
9936	2190	12	from	from	IN
9936	2190	13	the	the	DT
9936	2190	14	market	market	NN
9936	2190	15	,	,	,
9936	2190	16	they	-PRON-	PRP
9936	2190	17	should	should	MD
9936	2190	18	be	be	VB
9936	2190	19	looked	look	VBN
9936	2190	20	over	over	RP
9936	2190	21	carefully	carefully	RB
9936	2190	22	,	,	,
9936	2190	23	and	and	CC
9936	2190	24	any	any	DT
9936	2190	25	that	that	WDT
9936	2190	26	are	be	VBP
9936	2190	27	spoiled	spoil	VBN
9936	2190	28	should	should	MD
9936	2190	29	be	be	VB
9936	2190	30	discarded	discard	VBN
9936	2190	31	in	in	IN
9936	2190	32	order	order	NN
9936	2190	33	to	to	TO
9936	2190	34	prevent	prevent	VB
9936	2190	35	others	other	NNS
9936	2190	36	that	that	IN
9936	2190	37	they	-PRON-	PRP
9936	2190	38	might	may	MD
9936	2190	39	touch	touch	VB
9936	2190	40	from	from	IN
9936	2190	41	becoming	become	VBG
9936	2190	42	tainted	taint	VBN
9936	2190	43	.	.	.
9936	2191	1	As	as	IN
9936	2191	2	little	little	JJ
9936	2191	3	handling	handling	NN
9936	2191	4	as	as	IN
9936	2191	5	possible	possible	JJ
9936	2191	6	,	,	,
9936	2191	7	however	however	RB
9936	2191	8	,	,	,
9936	2191	9	is	be	VBZ
9936	2191	10	advantageous	advantageous	JJ
9936	2191	11	,	,	,
9936	2191	12	because	because	IN
9936	2191	13	when	when	WRB
9936	2191	14	such	such	JJ
9936	2191	15	foods	food	NNS
9936	2191	16	become	become	VBP
9936	2191	17	bruised	bruised	JJ
9936	2191	18	and	and	CC
9936	2191	19	are	be	VBP
9936	2191	20	then	then	RB
9936	2191	21	allowed	allow	VBN
9936	2191	22	to	to	TO
9936	2191	23	stand	stand	VB
9936	2191	24	they	-PRON-	PRP
9936	2191	25	are	be	VBP
9936	2191	26	likely	likely	JJ
9936	2191	27	to	to	TO
9936	2191	28	spoil	spoil	VB
9936	2191	29	very	very	RB
9936	2191	30	quickly	quickly	RB
9936	2191	31	.	.	.
9936	2192	1	26	26	CD
9936	2192	2	.	.	.
9936	2193	1	The	the	DT
9936	2193	2	less	less	RBR
9936	2193	3	perishable	perishable	JJ
9936	2193	4	vegetables	vegetable	NNS
9936	2193	5	,	,	,
9936	2193	6	commonly	commonly	RB
9936	2193	7	called	call	VBN
9936	2193	8	WINTER	WINTER	NNP
9936	2193	9	VEGETABLES	VEGETABLES	NNP
9936	2193	10	because	because	IN
9936	2193	11	they	-PRON-	PRP
9936	2193	12	may	may	MD
9936	2193	13	be	be	VB
9936	2193	14	kept	keep	VBN
9936	2193	15	through	through	IN
9936	2193	16	the	the	DT
9936	2193	17	winter	winter	NN
9936	2193	18	,	,	,
9936	2193	19	may	may	MD
9936	2193	20	be	be	VB
9936	2193	21	bought	buy	VBN
9936	2193	22	in	in	IN
9936	2193	23	quantity	quantity	NN
9936	2193	24	,	,	,
9936	2193	25	provided	provide	VBD
9936	2193	26	proper	proper	JJ
9936	2193	27	storage	storage	NN
9936	2193	28	facilities	facility	NNS
9936	2193	29	to	to	TO
9936	2193	30	prevent	prevent	VB
9936	2193	31	them	-PRON-	PRP
9936	2193	32	from	from	IN
9936	2193	33	spoiling	spoil	VBG
9936	2193	34	are	be	VBP
9936	2193	35	available	available	JJ
9936	2193	36	.	.	.
9936	2194	1	Potatoes	potato	NNS
9936	2194	2	,	,	,
9936	2194	3	in	in	IN
9936	2194	4	particular	particular	JJ
9936	2194	5	,	,	,
9936	2194	6	are	be	VBP
9936	2194	7	usually	usually	RB
9936	2194	8	purchased	purchase	VBN
9936	2194	9	in	in	IN
9936	2194	10	this	this	DT
9936	2194	11	way	way	NN
9936	2194	12	,	,	,
9936	2194	13	for	for	IN
9936	2194	14	,	,	,
9936	2194	15	as	as	IN
9936	2194	16	a	a	DT
9936	2194	17	rule	rule	NN
9936	2194	18	,	,	,
9936	2194	19	they	-PRON-	PRP
9936	2194	20	may	may	MD
9936	2194	21	be	be	VB
9936	2194	22	obtained	obtain	VBN
9936	2194	23	at	at	IN
9936	2194	24	a	a	DT
9936	2194	25	better	well	JJR
9936	2194	26	price	price	NN
9936	2194	27	than	than	IN
9936	2194	28	when	when	WRB
9936	2194	29	bought	buy	VBN
9936	2194	30	in	in	IN
9936	2194	31	small	small	JJ
9936	2194	32	quantities	quantity	NNS
9936	2194	33	,	,	,
9936	2194	34	and	and	CC
9936	2194	35	then	then	RB
9936	2194	36	,	,	,
9936	2194	37	too	too	RB
9936	2194	38	,	,	,
9936	2194	39	they	-PRON-	PRP
9936	2194	40	are	be	VBP
9936	2194	41	a	a	DT
9936	2194	42	vegetable	vegetable	NN
9936	2194	43	that	that	WDT
9936	2194	44	most	most	JJS
9936	2194	45	families	family	NNS
9936	2194	46	use	use	VBP
9936	2194	47	nearly	nearly	RB
9936	2194	48	every	every	DT
9936	2194	49	day	day	NN
9936	2194	50	.	.	.
9936	2195	1	If	if	IN
9936	2195	2	they	-PRON-	PRP
9936	2195	3	are	be	VBP
9936	2195	4	bought	buy	VBN
9936	2195	5	in	in	IN
9936	2195	6	quantity	quantity	NN
9936	2195	7	,	,	,
9936	2195	8	they	-PRON-	PRP
9936	2195	9	should	should	MD
9936	2195	10	first	first	RB
9936	2195	11	be	be	VB
9936	2195	12	thoroughly	thoroughly	RB
9936	2195	13	tested	test	VBN
9936	2195	14	,	,	,
9936	2195	15	for	for	IN
9936	2195	16	often	often	RB
9936	2195	17	a	a	DT
9936	2195	18	potato	potato	NN
9936	2195	19	looks	look	VBZ
9936	2195	20	very	very	RB
9936	2195	21	well	well	RB
9936	2195	22	on	on	IN
9936	2195	23	the	the	DT
9936	2195	24	outside	outside	NN
9936	2195	25	while	while	IN
9936	2195	26	its	-PRON-	PRP$
9936	2195	27	texture	texture	NN
9936	2195	28	and	and	CC
9936	2195	29	flavor	flavor	NN
9936	2195	30	may	may	MD
9936	2195	31	not	not	RB
9936	2195	32	be	be	VB
9936	2195	33	at	at	RB
9936	2195	34	all	all	RB
9936	2195	35	in	in	IN
9936	2195	36	accordance	accordance	NN
9936	2195	37	with	with	IN
9936	2195	38	its	-PRON-	PRP$
9936	2195	39	appearance	appearance	NN
9936	2195	40	.	.	.
9936	2196	1	Great	great	JJ
9936	2196	2	care	care	NN
9936	2196	3	should	should	MD
9936	2196	4	also	also	RB
9936	2196	5	be	be	VB
9936	2196	6	exercised	exercise	VBN
9936	2196	7	to	to	TO
9936	2196	8	see	see	VB
9936	2196	9	that	that	IN
9936	2196	10	this	this	DT
9936	2196	11	vegetable	vegetable	NN
9936	2196	12	,	,	,
9936	2196	13	as	as	RB
9936	2196	14	well	well	RB
9936	2196	15	as	as	IN
9936	2196	16	carrots	carrot	NNS
9936	2196	17	,	,	,
9936	2196	18	turnips	turnip	NNS
9936	2196	19	,	,	,
9936	2196	20	parsnips	parsnip	NNS
9936	2196	21	,	,	,
9936	2196	22	etc	etc	FW
9936	2196	23	.	.	.
9936	2196	24	,	,	,
9936	2196	25	has	have	VBZ
9936	2196	26	not	not	RB
9936	2196	27	been	be	VBN
9936	2196	28	frosted	frost	VBN
9936	2196	29	,	,	,
9936	2196	30	for	for	IN
9936	2196	31	frost	frost	NN
9936	2196	32	ruins	ruin	VBZ
9936	2196	33	them	-PRON-	PRP
9936	2196	34	as	as	IN
9936	2196	35	to	to	TO
9936	2196	36	texture	texture	VB
9936	2196	37	and	and	CC
9936	2196	38	keeping	keep	VBG
9936	2196	39	qualities	quality	NNS
9936	2196	40	.	.	.
9936	2197	1	All	all	DT
9936	2197	2	such	such	JJ
9936	2197	3	vegetables	vegetable	NNS
9936	2197	4	as	as	IN
9936	2197	5	these	these	DT
9936	2197	6	,	,	,
9936	2197	7	provided	provide	VBN
9936	2197	8	they	-PRON-	PRP
9936	2197	9	must	must	MD
9936	2197	10	be	be	VB
9936	2197	11	stored	store	VBN
9936	2197	12	for	for	IN
9936	2197	13	any	any	DT
9936	2197	14	length	length	NN
9936	2197	15	of	of	IN
9936	2197	16	time	time	NN
9936	2197	17	,	,	,
9936	2197	18	keep	keep	VB
9936	2197	19	best	good	JJS
9936	2197	20	in	in	IN
9936	2197	21	a	a	DT
9936	2197	22	cold	cold	JJ
9936	2197	23	,	,	,
9936	2197	24	fairly	fairly	RB
9936	2197	25	dry	dry	JJ
9936	2197	26	atmosphere	atmosphere	NN
9936	2197	27	.	.	.
9936	2198	1	To	to	TO
9936	2198	2	prevent	prevent	VB
9936	2198	3	them	-PRON-	PRP
9936	2198	4	from	from	IN
9936	2198	5	sprouting	sprout	VBG
9936	2198	6	,	,	,
9936	2198	7	the	the	DT
9936	2198	8	storage	storage	NN
9936	2198	9	room	room	NN
9936	2198	10	should	should	MD
9936	2198	11	,	,	,
9936	2198	12	if	if	IN
9936	2198	13	possible	possible	JJ
9936	2198	14	,	,	,
9936	2198	15	be	be	VB
9936	2198	16	kept	keep	VBN
9936	2198	17	dark	dark	JJ
9936	2198	18	,	,	,
9936	2198	19	but	but	CC
9936	2198	20	in	in	IN
9936	2198	21	case	case	NN
9936	2198	22	they	-PRON-	PRP
9936	2198	23	do	do	VBP
9936	2198	24	sprout	sprout	VB
9936	2198	25	,	,	,
9936	2198	26	the	the	DT
9936	2198	27	sprouts	sprout	NNS
9936	2198	28	should	should	MD
9936	2198	29	be	be	VB
9936	2198	30	removed	remove	VBN
9936	2198	31	as	as	RB
9936	2198	32	soon	soon	RB
9936	2198	33	as	as	IN
9936	2198	34	they	-PRON-	PRP
9936	2198	35	are	be	VBP
9936	2198	36	discovered	discover	VBN
9936	2198	37	.	.	.
9936	2199	1	The	the	DT
9936	2199	2	best	good	JJS
9936	2199	3	receptacles	receptacle	NNS
9936	2199	4	for	for	IN
9936	2199	5	the	the	DT
9936	2199	6	storage	storage	NN
9936	2199	7	of	of	IN
9936	2199	8	these	these	DT
9936	2199	9	winter	winter	NN
9936	2199	10	vegetables	vegetable	NNS
9936	2199	11	are	be	VBP
9936	2199	12	bins	bin	NNS
9936	2199	13	,	,	,
9936	2199	14	a	a	DT
9936	2199	15	convenient	convenient	JJ
9936	2199	16	type	type	NN
9936	2199	17	of	of	IN
9936	2199	18	which	which	WDT
9936	2199	19	is	be	VBZ
9936	2199	20	shown	show	VBN
9936	2199	21	in	in	IN
9936	2199	22	_	_	NNP
9936	2199	23	Essentials	Essentials	NNPS
9936	2199	24	of	of	IN
9936	2199	25	Cookery	Cookery	NNP
9936	2199	26	_	_	NNP
9936	2199	27	,	,	,
9936	2199	28	Part	Part	NNP
9936	2199	29	2	2	CD
9936	2199	30	,	,	,
9936	2199	31	and	and	CC
9936	2199	32	the	the	DT
9936	2199	33	most	most	RBS
9936	2199	34	satisfactory	satisfactory	JJ
9936	2199	35	place	place	NN
9936	2199	36	in	in	IN
9936	2199	37	which	which	WDT
9936	2199	38	to	to	TO
9936	2199	39	put	put	VB
9936	2199	40	such	such	JJ
9936	2199	41	bins	bin	NNS
9936	2199	42	is	be	VBZ
9936	2199	43	a	a	DT
9936	2199	44	cellar	cellar	NN
9936	2199	45	that	that	WDT
9936	2199	46	has	have	VBZ
9936	2199	47	a	a	DT
9936	2199	48	dirt	dirt	NN
9936	2199	49	floor	floor	NN
9936	2199	50	rather	rather	RB
9936	2199	51	than	than	IN
9936	2199	52	a	a	DT
9936	2199	53	board	board	NN
9936	2199	54	or	or	CC
9936	2199	55	a	a	DT
9936	2199	56	cement	cement	NN
9936	2199	57	floor	floor	NN
9936	2199	58	.	.	.
9936	2200	1	CLASSIFICATION	classification	NN
9936	2200	2	OF	of	IN
9936	2200	3	VEGETABLES	vegetables	NN
9936	2200	4	27	27	CD
9936	2200	5	.	.	.
9936	2201	1	Because	because	IN
9936	2201	2	of	of	IN
9936	2201	3	their	-PRON-	PRP$
9936	2201	4	difference	difference	NN
9936	2201	5	in	in	IN
9936	2201	6	physical	physical	JJ
9936	2201	7	structure	structure	NN
9936	2201	8	,	,	,
9936	2201	9	both	both	CC
9936	2201	10	as	as	IN
9936	2201	11	plants	plant	NNS
9936	2201	12	or	or	CC
9936	2201	13	parts	part	NNS
9936	2201	14	of	of	IN
9936	2201	15	plants	plant	NNS
9936	2201	16	,	,	,
9936	2201	17	and	and	CC
9936	2201	18	their	-PRON-	PRP$
9936	2201	19	variation	variation	NN
9936	2201	20	in	in	IN
9936	2201	21	chemical	chemical	JJ
9936	2201	22	composition	composition	NN
9936	2201	23	,	,	,
9936	2201	24	it	-PRON-	PRP
9936	2201	25	is	be	VBZ
9936	2201	26	a	a	DT
9936	2201	27	rather	rather	RB
9936	2201	28	difficult	difficult	JJ
9936	2201	29	matter	matter	NN
9936	2201	30	to	to	TO
9936	2201	31	classify	classify	VB
9936	2201	32	vegetables	vegetable	NNS
9936	2201	33	.	.	.
9936	2202	1	The	the	DT
9936	2202	2	vegetables	vegetable	NNS
9936	2202	3	that	that	WDT
9936	2202	4	are	be	VBP
9936	2202	5	discussed	discuss	VBN
9936	2202	6	throughout	throughout	IN
9936	2202	7	these	these	DT
9936	2202	8	Sections	section	NNS
9936	2202	9	are	be	VBP
9936	2202	10	therefore	therefore	RB
9936	2202	11	not	not	RB
9936	2202	12	included	include	VBN
9936	2202	13	in	in	IN
9936	2202	14	any	any	DT
9936	2202	15	classes	class	NNS
9936	2202	16	,	,	,
9936	2202	17	but	but	CC
9936	2202	18	are	be	VBP
9936	2202	19	arranged	arrange	VBN
9936	2202	20	alphabetically	alphabetically	RB
9936	2202	21	,	,	,
9936	2202	22	a	a	DT
9936	2202	23	plan	plan	NN
9936	2202	24	that	that	WDT
9936	2202	25	the	the	DT
9936	2202	26	housewife	housewife	NN
9936	2202	27	will	will	MD
9936	2202	28	find	find	VB
9936	2202	29	very	very	RB
9936	2202	30	convenient	convenient	JJ
9936	2202	31	.	.	.
9936	2203	1	However	however	RB
9936	2203	2	,	,	,
9936	2203	3	there	there	EX
9936	2203	4	are	be	VBP
9936	2203	5	a	a	DT
9936	2203	6	few	few	JJ
9936	2203	7	general	general	JJ
9936	2203	8	classes	class	NNS
9936	2203	9	whose	whose	WP$
9936	2203	10	names	name	NNS
9936	2203	11	and	and	CC
9936	2203	12	characteristics	characteristic	NNS
9936	2203	13	should	should	MD
9936	2203	14	be	be	VB
9936	2203	15	known	know	VBN
9936	2203	16	by	by	IN
9936	2203	17	the	the	DT
9936	2203	18	housewife	housewife	NN
9936	2203	19	,	,	,
9936	2203	20	for	for	IN
9936	2203	21	an	an	DT
9936	2203	22	understanding	understanding	NN
9936	2203	23	of	of	IN
9936	2203	24	them	-PRON-	PRP
9936	2203	25	will	will	MD
9936	2203	26	enable	enable	VB
9936	2203	27	her	-PRON-	PRP
9936	2203	28	to	to	TO
9936	2203	29	make	make	VB
9936	2203	30	a	a	DT
9936	2203	31	more	more	RBR
9936	2203	32	intelligent	intelligent	JJ
9936	2203	33	use	use	NN
9936	2203	34	of	of	IN
9936	2203	35	this	this	DT
9936	2203	36	food	food	NN
9936	2203	37	.	.	.
9936	2204	1	These	these	DT
9936	2204	2	classes	class	NNS
9936	2204	3	,	,	,
9936	2204	4	together	together	RB
9936	2204	5	with	with	IN
9936	2204	6	a	a	DT
9936	2204	7	brief	brief	JJ
9936	2204	8	description	description	NN
9936	2204	9	of	of	IN
9936	2204	10	the	the	DT
9936	2204	11	features	feature	NNS
9936	2204	12	that	that	WDT
9936	2204	13	characterize	characterize	VBP
9936	2204	14	them	-PRON-	PRP
9936	2204	15	and	and	CC
9936	2204	16	the	the	DT
9936	2204	17	names	name	NNS
9936	2204	18	by	by	IN
9936	2204	19	which	which	WDT
9936	2204	20	the	the	DT
9936	2204	21	principal	principal	JJ
9936	2204	22	varieties	variety	NNS
9936	2204	23	are	be	VBP
9936	2204	24	known	know	VBN
9936	2204	25	,	,	,
9936	2204	26	are	be	VBP
9936	2204	27	here	here	RB
9936	2204	28	given	give	VBN
9936	2204	29	.	.	.
9936	2205	1	[	[	-LRB-
9936	2205	2	Illustration	illustration	NN
9936	2205	3	:	:	:
9936	2205	4	FIG	FIG	NNP
9936	2205	5	.	.	.
9936	2206	1	1	1	LS
9936	2206	2	]	]	-RRB-
9936	2206	3	28	28	CD
9936	2206	4	.	.	.
9936	2207	1	SUCCULENT	succulent	JJ
9936	2207	2	VEGETABLES	vegetable	NNS
9936	2207	3	are	be	VBP
9936	2207	4	those	those	DT
9936	2207	5	which	which	WDT
9936	2207	6	are	be	VBP
9936	2207	7	generally	generally	RB
9936	2207	8	eaten	eat	VBN
9936	2207	9	for	for	IN
9936	2207	10	their	-PRON-	PRP$
9936	2207	11	appetizing	appetize	VBG
9936	2207	12	effect	effect	NN
9936	2207	13	and	and	CC
9936	2207	14	their	-PRON-	PRP$
9936	2207	15	value	value	NN
9936	2207	16	as	as	IN
9936	2207	17	a	a	DT
9936	2207	18	source	source	NN
9936	2207	19	of	of	IN
9936	2207	20	mineral	mineral	NN
9936	2207	21	salts	salt	NNS
9936	2207	22	and	and	CC
9936	2207	23	bulk	bulk	NN
9936	2207	24	.	.	.
9936	2208	1	These	these	DT
9936	2208	2	vegetables	vegetable	NNS
9936	2208	3	,	,	,
9936	2208	4	which	which	WDT
9936	2208	5	get	get	VBP
9936	2208	6	their	-PRON-	PRP$
9936	2208	7	name	name	NN
9936	2208	8	from	from	IN
9936	2208	9	the	the	DT
9936	2208	10	fact	fact	NN
9936	2208	11	that	that	IN
9936	2208	12	they	-PRON-	PRP
9936	2208	13	are	be	VBP
9936	2208	14	juicy	juicy	JJ
9936	2208	15	in	in	IN
9936	2208	16	texture	texture	NN
9936	2208	17	,	,	,
9936	2208	18	include	include	VBP
9936	2208	19	the	the	DT
9936	2208	20	greens	green	NNS
9936	2208	21	,	,	,
9936	2208	22	such	such	JJ
9936	2208	23	as	as	IN
9936	2208	24	spinach	spinach	NN
9936	2208	25	,	,	,
9936	2208	26	Swiss	swiss	JJ
9936	2208	27	chard	chard	NN
9936	2208	28	,	,	,
9936	2208	29	dandelion	dandelion	NN
9936	2208	30	,	,	,
9936	2208	31	lettuce	lettuce	NN
9936	2208	32	,	,	,
9936	2208	33	etc	etc	FW
9936	2208	34	.	.	.
9936	2208	35	,	,	,
9936	2208	36	also	also	RB
9936	2208	37	celery	celery	NN
9936	2208	38	,	,	,
9936	2208	39	asparagus	asparagus	NN
9936	2208	40	,	,	,
9936	2208	41	cabbage	cabbage	NN
9936	2208	42	,	,	,
9936	2208	43	and	and	CC
9936	2208	44	all	all	DT
9936	2208	45	other	other	JJ
9936	2208	46	plants	plant	NNS
9936	2208	47	whose	whose	WP$
9936	2208	48	green	green	JJ
9936	2208	49	leaves	leave	NNS
9936	2208	50	and	and	CC
9936	2208	51	stems	stem	NNS
9936	2208	52	are	be	VBP
9936	2208	53	edible	edible	JJ
9936	2208	54	.	.	.
9936	2209	1	Succulent	succulent	JJ
9936	2209	2	vegetables	vegetable	NNS
9936	2209	3	may	may	MD
9936	2209	4	be	be	VB
9936	2209	5	cooked	cook	VBN
9936	2209	6	,	,	,
9936	2209	7	but	but	CC
9936	2209	8	they	-PRON-	PRP
9936	2209	9	are	be	VBP
9936	2209	10	often	often	RB
9936	2209	11	used	use	VBN
9936	2209	12	as	as	IN
9936	2209	13	cold	cold	JJ
9936	2209	14	relishes	relish	NNS
9936	2209	15	or	or	CC
9936	2209	16	in	in	IN
9936	2209	17	the	the	DT
9936	2209	18	making	making	NN
9936	2209	19	of	of	IN
9936	2209	20	salads	salad	NNS
9936	2209	21	.	.	.
9936	2210	1	29	29	CD
9936	2210	2	.	.	.
9936	2211	1	ROOT	ROOT	NNP
9936	2211	2	,	,	,
9936	2211	3	TUBER	TUBER	NNP
9936	2211	4	,	,	,
9936	2211	5	and	and	CC
9936	2211	6	BULB	bulb	RB
9936	2211	7	VEGETABLES	vegetable	NNS
9936	2211	8	form	form	VBP
9936	2211	9	another	another	DT
9936	2211	10	class	class	NN
9936	2211	11	.	.	.
9936	2212	1	Examples	example	NNS
9936	2212	2	of	of	IN
9936	2212	3	several	several	JJ
9936	2212	4	well	well	RB
9936	2212	5	-	-	HYPH
9936	2212	6	known	know	VBN
9936	2212	7	roots	root	NNS
9936	2212	8	are	be	VBP
9936	2212	9	shown	show	VBN
9936	2212	10	in	in	IN
9936	2212	11	Fig	Fig	NNP
9936	2212	12	.	.	.
9936	2213	1	1	1	CD
9936	2213	2	,	,	,
9936	2213	3	which	which	WDT
9936	2213	4	from	from	IN
9936	2213	5	left	leave	VBN
9936	2213	6	to	to	IN
9936	2213	7	right	right	NN
9936	2213	8	are	be	VBP
9936	2213	9	salsify	salsify	JJ
9936	2213	10	,	,	,
9936	2213	11	carrots	carrot	NNS
9936	2213	12	,	,	,
9936	2213	13	turnips	turnip	NNS
9936	2213	14	,	,	,
9936	2213	15	and	and	CC
9936	2213	16	parsnips	parsnip	NNS
9936	2213	17	.	.	.
9936	2214	1	The	the	DT
9936	2214	2	varieties	variety	NNS
9936	2214	3	included	include	VBN
9936	2214	4	in	in	IN
9936	2214	5	this	this	DT
9936	2214	6	class	class	NN
9936	2214	7	are	be	VBP
9936	2214	8	closely	closely	RB
9936	2214	9	related	related	JJ
9936	2214	10	as	as	IN
9936	2214	11	to	to	IN
9936	2214	12	food	food	NN
9936	2214	13	value	value	NN
9936	2214	14	,	,	,
9936	2214	15	and	and	CC
9936	2214	16	on	on	IN
9936	2214	17	the	the	DT
9936	2214	18	whole	whole	JJ
9936	2214	19	average	average	NN
9936	2214	20	much	much	RB
9936	2214	21	higher	high	JJR
9936	2214	22	in	in	IN
9936	2214	23	this	this	DT
9936	2214	24	characteristic	characteristic	NN
9936	2214	25	than	than	IN
9936	2214	26	do	do	VB
9936	2214	27	the	the	DT
9936	2214	28	succulent	succulent	JJ
9936	2214	29	vegetables	vegetable	NNS
9936	2214	30	.	.	.
9936	2215	1	Irish	irish	JJ
9936	2215	2	potatoes	potato	NNS
9936	2215	3	and	and	CC
9936	2215	4	Jerusalem	Jerusalem	NNP
9936	2215	5	artichokes	artichoke	VBZ
9936	2215	6	are	be	VBP
9936	2215	7	examples	example	NNS
9936	2215	8	of	of	IN
9936	2215	9	tubers	tuber	NNS
9936	2215	10	;	;	,
9936	2215	11	sweet	sweet	JJ
9936	2215	12	potatoes	potato	NNS
9936	2215	13	,	,	,
9936	2215	14	beets	beet	NNS
9936	2215	15	,	,	,
9936	2215	16	radishes	radish	NNS
9936	2215	17	,	,	,
9936	2215	18	etc	etc	FW
9936	2215	19	.	.	FW
9936	2215	20	,	,	,
9936	2215	21	in	in	IN
9936	2215	22	addition	addition	NN
9936	2215	23	to	to	IN
9936	2215	24	the	the	DT
9936	2215	25	vegetables	vegetable	NNS
9936	2215	26	shown	show	VBN
9936	2215	27	in	in	IN
9936	2215	28	Fig	Fig	NNP
9936	2215	29	.	.	.
9936	2216	1	1	1	LS
9936	2216	2	,	,	,
9936	2216	3	belong	belong	VB
9936	2216	4	to	to	IN
9936	2216	5	the	the	DT
9936	2216	6	roots	root	NNS
9936	2216	7	;	;	:
9936	2216	8	and	and	CC
9936	2216	9	onions	onion	NNS
9936	2216	10	and	and	CC
9936	2216	11	all	all	PDT
9936	2216	12	the	the	DT
9936	2216	13	vegetables	vegetable	NNS
9936	2216	14	related	relate	VBN
9936	2216	15	to	to	IN
9936	2216	16	the	the	DT
9936	2216	17	onion	onion	NN
9936	2216	18	,	,	,
9936	2216	19	such	such	JJ
9936	2216	20	as	as	IN
9936	2216	21	garlic	garlic	NN
9936	2216	22	,	,	,
9936	2216	23	shallots	shallot	NNS
9936	2216	24	,	,	,
9936	2216	25	and	and	CC
9936	2216	26	leeks	leek	NNS
9936	2216	27	,	,	,
9936	2216	28	are	be	VBP
9936	2216	29	illustrations	illustration	NNS
9936	2216	30	of	of	IN
9936	2216	31	bulbs	bulb	NNS
9936	2216	32	or	or	CC
9936	2216	33	enlarged	enlarge	VBN
9936	2216	34	underground	underground	JJ
9936	2216	35	stems	stem	NNS
9936	2216	36	.	.	.
9936	2217	1	30	30	CD
9936	2217	2	.	.	.
9936	2218	1	FRUIT	FRUIT	NNP
9936	2218	2	and	and	CC
9936	2218	3	FLOWER	flower	NN
9936	2218	4	VEGETABLES	vegetable	NNS
9936	2218	5	form	form	VBP
9936	2218	6	a	a	DT
9936	2218	7	third	third	JJ
9936	2218	8	class	class	NN
9936	2218	9	.	.	.
9936	2219	1	They	-PRON-	PRP
9936	2219	2	present	present	VBP
9936	2219	3	great	great	JJ
9936	2219	4	variety	variety	NN
9936	2219	5	in	in	IN
9936	2219	6	appearance	appearance	NN
9936	2219	7	,	,	,
9936	2219	8	structure	structure	NN
9936	2219	9	,	,	,
9936	2219	10	and	and	CC
9936	2219	11	composition	composition	NN
9936	2219	12	.	.	.
9936	2220	1	To	to	IN
9936	2220	2	this	this	DT
9936	2220	3	class	class	NN
9936	2220	4	belong	belong	VBP
9936	2220	5	cucumbers	cucumber	NNS
9936	2220	6	,	,	,
9936	2220	7	eggplant	eggplant	JJ
9936	2220	8	,	,	,
9936	2220	9	winter	winter	NN
9936	2220	10	and	and	CC
9936	2220	11	summer	summer	NN
9936	2220	12	squash	squash	NN
9936	2220	13	,	,	,
9936	2220	14	vegetable	vegetable	NN
9936	2220	15	marrow	marrow	NN
9936	2220	16	,	,	,
9936	2220	17	tomatoes	tomato	NNS
9936	2220	18	,	,	,
9936	2220	19	peppers	pepper	NNS
9936	2220	20	,	,	,
9936	2220	21	and	and	CC
9936	2220	22	okra	okra	NN
9936	2220	23	,	,	,
9936	2220	24	which	which	WDT
9936	2220	25	are	be	VBP
9936	2220	26	in	in	IN
9936	2220	27	reality	reality	NN
9936	2220	28	fruits	fruit	NNS
9936	2220	29	but	but	CC
9936	2220	30	are	be	VBP
9936	2220	31	used	use	VBN
9936	2220	32	as	as	IN
9936	2220	33	vegetables	vegetable	NNS
9936	2220	34	.	.	.
9936	2221	1	Flower	flower	NN
9936	2221	2	vegetables	vegetable	NNS
9936	2221	3	include	include	VBP
9936	2221	4	California	California	NNP
9936	2221	5	,	,	,
9936	2221	6	or	or	CC
9936	2221	7	French	French	NNP
9936	2221	8	,	,	,
9936	2221	9	artichokes	artichoke	NNS
9936	2221	10	,	,	,
9936	2221	11	and	and	CC
9936	2221	12	cauliflower	cauliflower	NN
9936	2221	13	,	,	,
9936	2221	14	all	all	DT
9936	2221	15	of	of	IN
9936	2221	16	which	which	WDT
9936	2221	17	are	be	VBP
9936	2221	18	in	in	IN
9936	2221	19	reality	reality	NN
9936	2221	20	the	the	DT
9936	2221	21	buds	bud	NNS
9936	2221	22	of	of	IN
9936	2221	23	flowers	flower	NNS
9936	2221	24	or	or	CC
9936	2221	25	plants	plant	NNS
9936	2221	26	and	and	CC
9936	2221	27	are	be	VBP
9936	2221	28	eaten	eat	VBN
9936	2221	29	for	for	IN
9936	2221	30	food	food	NN
9936	2221	31	.	.	.
9936	2222	1	31	31	CD
9936	2222	2	.	.	.
9936	2223	1	LEGUMES	legumes	NN
9936	2223	2	form	form	NN
9936	2223	3	a	a	DT
9936	2223	4	fourth	fourth	JJ
9936	2223	5	class	class	NN
9936	2223	6	of	of	IN
9936	2223	7	vegetables	vegetable	NNS
9936	2223	8	,	,	,
9936	2223	9	and	and	CC
9936	2223	10	they	-PRON-	PRP
9936	2223	11	include	include	VBP
9936	2223	12	all	all	PDT
9936	2223	13	the	the	DT
9936	2223	14	varieties	variety	NNS
9936	2223	15	of	of	IN
9936	2223	16	beans	bean	NNS
9936	2223	17	,	,	,
9936	2223	18	peas	pea	NNS
9936	2223	19	,	,	,
9936	2223	20	and	and	CC
9936	2223	21	lentils	lentil	NNS
9936	2223	22	.	.	.
9936	2224	1	When	when	WRB
9936	2224	2	these	these	DT
9936	2224	3	foods	food	NNS
9936	2224	4	are	be	VBP
9936	2224	5	mature	mature	JJ
9936	2224	6	and	and	CC
9936	2224	7	dried	dry	VBN
9936	2224	8	,	,	,
9936	2224	9	they	-PRON-	PRP
9936	2224	10	have	have	VBP
9936	2224	11	the	the	DT
9936	2224	12	highest	high	JJS
9936	2224	13	food	food	NN
9936	2224	14	value	value	NN
9936	2224	15	of	of	IN
9936	2224	16	all	all	PDT
9936	2224	17	the	the	DT
9936	2224	18	vegetables	vegetable	NNS
9936	2224	19	.	.	.
9936	2225	1	Among	among	IN
9936	2225	2	the	the	DT
9936	2225	3	beans	bean	NNS
9936	2225	4	are	be	VBP
9936	2225	5	Lima	Lima	NNP
9936	2225	6	beans	bean	NNS
9936	2225	7	,	,	,
9936	2225	8	kidney	kidney	NN
9936	2225	9	beans	beans	NNPS
9936	2225	10	,	,	,
9936	2225	11	navy	navy	NNP
9936	2225	12	,	,	,
9936	2225	13	or	or	CC
9936	2225	14	soup	soup	NN
9936	2225	15	,	,	,
9936	2225	16	beans	bean	NNS
9936	2225	17	,	,	,
9936	2225	18	soy	soy	NN
9936	2225	19	beans	bean	NNS
9936	2225	20	,	,	,
9936	2225	21	and	and	CC
9936	2225	22	many	many	JJ
9936	2225	23	others	other	NNS
9936	2225	24	.	.	.
9936	2226	1	The	the	DT
9936	2226	2	peas	pea	NNS
9936	2226	3	include	include	VBP
9936	2226	4	the	the	DT
9936	2226	5	various	various	JJ
9936	2226	6	garden	garden	NN
9936	2226	7	varieties	variety	NNS
9936	2226	8	that	that	WDT
9936	2226	9	have	have	VBP
9936	2226	10	been	be	VBN
9936	2226	11	allowed	allow	VBN
9936	2226	12	to	to	TO
9936	2226	13	mature	mature	VB
9936	2226	14	,	,	,
9936	2226	15	cow	cow	NN
9936	2226	16	-	-	HYPH
9936	2226	17	peas	pea	NNS
9936	2226	18	,	,	,
9936	2226	19	and	and	CC
9936	2226	20	many	many	JJ
9936	2226	21	others	other	NNS
9936	2226	22	,	,	,
9936	2226	23	some	some	DT
9936	2226	24	of	of	IN
9936	2226	25	which	which	WDT
9936	2226	26	are	be	VBP
9936	2226	27	not	not	RB
9936	2226	28	suitable	suitable	JJ
9936	2226	29	for	for	IN
9936	2226	30	human	human	JJ
9936	2226	31	consumption	consumption	NN
9936	2226	32	.	.	.
9936	2227	1	The	the	DT
9936	2227	2	lentils	lentil	NNS
9936	2227	3	occur	occur	VBP
9936	2227	4	in	in	IN
9936	2227	5	numerous	numerous	JJ
9936	2227	6	varieties	variety	NNS
9936	2227	7	,	,	,
9936	2227	8	too	too	RB
9936	2227	9	,	,	,
9936	2227	10	but	but	CC
9936	2227	11	those	those	DT
9936	2227	12	commonly	commonly	RB
9936	2227	13	used	use	VBN
9936	2227	14	are	be	VBP
9936	2227	15	the	the	DT
9936	2227	16	red	red	JJ
9936	2227	17	,	,	,
9936	2227	18	yellow	yellow	JJ
9936	2227	19	,	,	,
9936	2227	20	and	and	CC
9936	2227	21	black	black	JJ
9936	2227	22	ones	one	NNS
9936	2227	23	.	.	.
9936	2228	1	To	to	IN
9936	2228	2	legumes	legume	NNS
9936	2228	3	also	also	RB
9936	2228	4	belong	belong	VBP
9936	2228	5	peanuts	peanut	NNS
9936	2228	6	,	,	,
9936	2228	7	but	but	CC
9936	2228	8	as	as	IN
9936	2228	9	they	-PRON-	PRP
9936	2228	10	are	be	VBP
9936	2228	11	seldom	seldom	RB
9936	2228	12	used	use	VBN
9936	2228	13	as	as	IN
9936	2228	14	vegetables	vegetable	NNS
9936	2228	15	in	in	IN
9936	2228	16	cookery	cookery	NN
9936	2228	17	,	,	,
9936	2228	18	no	no	DT
9936	2228	19	further	further	JJ
9936	2228	20	mention	mention	NN
9936	2228	21	is	be	VBZ
9936	2228	22	made	make	VBN
9936	2228	23	of	of	IN
9936	2228	24	them	-PRON-	PRP
9936	2228	25	in	in	IN
9936	2228	26	this	this	DT
9936	2228	27	Section	Section	NNP
9936	2228	28	.	.	.
9936	2229	1	*	*	NFP
9936	2229	2	*	*	NFP
9936	2229	3	*	*	NFP
9936	2229	4	*	*	NFP
9936	2229	5	*	*	NFP
9936	2229	6	VARIETIES	varieties	NN
9936	2229	7	OF	of	IN
9936	2229	8	VEGETABLES	vegetable	NNS
9936	2229	9	AND	and	CC
9936	2229	10	THEIR	their	NN
9936	2229	11	PREPARATION	preparation	NN
9936	2229	12	GENERAL	general	NN
9936	2229	13	METHODS	methods	JJ
9936	2229	14	OF	of	IN
9936	2229	15	PREPARATION	preparation	NN
9936	2229	16	AND	and	CC
9936	2229	17	COOKING	COOKING	NNP
9936	2229	18	32	32	CD
9936	2229	19	.	.	.
9936	2230	1	PREPARING	preparing	NN
9936	2230	2	VEGETABLES	vegetables	NN
9936	2230	3	FOR	for	IN
9936	2230	4	COOKING.--Before	cooking.--before	NN
9936	2230	5	many	many	JJ
9936	2230	6	vegetables	vegetable	NNS
9936	2230	7	can	can	MD
9936	2230	8	be	be	VB
9936	2230	9	cooked	cook	VBN
9936	2230	10	,	,	,
9936	2230	11	they	-PRON-	PRP
9936	2230	12	require	require	VBP
9936	2230	13	a	a	DT
9936	2230	14	certain	certain	JJ
9936	2230	15	amount	amount	NN
9936	2230	16	of	of	IN
9936	2230	17	preparation	preparation	NN
9936	2230	18	,	,	,
9936	2230	19	such	such	JJ
9936	2230	20	as	as	IN
9936	2230	21	washing	washing	NN
9936	2230	22	,	,	,
9936	2230	23	soaking	soak	VBG
9936	2230	24	,	,	,
9936	2230	25	peeling	peel	VBG
9936	2230	26	,	,	,
9936	2230	27	cutting	cut	VBG
9936	2230	28	up	up	RP
9936	2230	29	into	into	IN
9936	2230	30	suitable	suitable	JJ
9936	2230	31	sizes	size	NNS
9936	2230	32	,	,	,
9936	2230	33	etc	etc	FW
9936	2230	34	.	.	.
9936	2231	1	When	when	WRB
9936	2231	2	they	-PRON-	PRP
9936	2231	3	must	must	MD
9936	2231	4	be	be	VB
9936	2231	5	peeled	peel	VBN
9936	2231	6	,	,	,
9936	2231	7	great	great	JJ
9936	2231	8	care	care	NN
9936	2231	9	should	should	MD
9936	2231	10	be	be	VB
9936	2231	11	taken	take	VBN
9936	2231	12	not	not	RB
9936	2231	13	to	to	TO
9936	2231	14	remove	remove	VB
9936	2231	15	too	too	RB
9936	2231	16	much	much	JJ
9936	2231	17	of	of	IN
9936	2231	18	the	the	DT
9936	2231	19	vegetable	vegetable	NN
9936	2231	20	with	with	IN
9936	2231	21	the	the	DT
9936	2231	22	skin	skin	NN
9936	2231	23	.	.	.
9936	2232	1	Whenever	whenever	WRB
9936	2232	2	it	-PRON-	PRP
9936	2232	3	is	be	VBZ
9936	2232	4	possible	possible	JJ
9936	2232	5	to	to	TO
9936	2232	6	do	do	VB
9936	2232	7	so	so	RB
9936	2232	8	,	,	,
9936	2232	9	vegetables	vegetable	NNS
9936	2232	10	should	should	MD
9936	2232	11	be	be	VB
9936	2232	12	cooked	cook	VBN
9936	2232	13	in	in	IN
9936	2232	14	their	-PRON-	PRP$
9936	2232	15	skins	skin	NNS
9936	2232	16	,	,	,
9936	2232	17	as	as	IN
9936	2232	18	there	there	EX
9936	2232	19	is	be	VBZ
9936	2232	20	much	much	RB
9936	2232	21	less	less	JJR
9936	2232	22	waste	waste	NN
9936	2232	23	of	of	IN
9936	2232	24	edible	edible	JJ
9936	2232	25	material	material	NN
9936	2232	26	if	if	IN
9936	2232	27	the	the	DT
9936	2232	28	skins	skin	NNS
9936	2232	29	are	be	VBP
9936	2232	30	removed	remove	VBN
9936	2232	31	after	after	IN
9936	2232	32	cooking	cooking	NN
9936	2232	33	.	.	.
9936	2233	1	Potatoes	potato	NNS
9936	2233	2	that	that	WDT
9936	2233	3	are	be	VBP
9936	2233	4	to	to	TO
9936	2233	5	be	be	VB
9936	2233	6	fried	fry	VBN
9936	2233	7	,	,	,
9936	2233	8	hashed	hash	VBN
9936	2233	9	brown	brown	NNP
9936	2233	10	,	,	,
9936	2233	11	or	or	CC
9936	2233	12	used	use	VBN
9936	2233	13	for	for	IN
9936	2233	14	salad	salad	NN
9936	2233	15	and	and	CC
9936	2233	16	other	other	JJ
9936	2233	17	similar	similar	JJ
9936	2233	18	dishes	dish	NNS
9936	2233	19	may	may	MD
9936	2233	20	be	be	VB
9936	2233	21	boiled	boil	VBN
9936	2233	22	in	in	IN
9936	2233	23	their	-PRON-	PRP$
9936	2233	24	skins	skin	NNS
9936	2233	25	and	and	CC
9936	2233	26	peeled	peel	VBN
9936	2233	27	afterwards	afterwards	RB
9936	2233	28	just	just	RB
9936	2233	29	as	as	RB
9936	2233	30	conveniently	conveniently	RB
9936	2233	31	as	as	IN
9936	2233	32	to	to	TO
9936	2233	33	be	be	VB
9936	2233	34	peeled	peel	VBN
9936	2233	35	first	first	RB
9936	2233	36	and	and	CC
9936	2233	37	then	then	RB
9936	2233	38	boiled	boil	VBD
9936	2233	39	.	.	.
9936	2234	1	Indeed	indeed	RB
9936	2234	2	,	,	,
9936	2234	3	this	this	DT
9936	2234	4	plan	plan	NN
9936	2234	5	is	be	VBZ
9936	2234	6	strongly	strongly	RB
9936	2234	7	recommended	recommend	VBN
9936	2234	8	,	,	,
9936	2234	9	for	for	IN
9936	2234	10	it	-PRON-	PRP
9936	2234	11	not	not	RB
9936	2234	12	only	only	RB
9936	2234	13	saves	save	VBZ
9936	2234	14	material	material	NN
9936	2234	15	that	that	WDT
9936	2234	16	is	be	VBZ
9936	2234	17	removed	remove	VBN
9936	2234	18	in	in	IN
9936	2234	19	the	the	DT
9936	2234	20	peeling	peeling	NN
9936	2234	21	but	but	CC
9936	2234	22	also	also	RB
9936	2234	23	conserves	conserve	VBZ
9936	2234	24	the	the	DT
9936	2234	25	mineral	mineral	NN
9936	2234	26	salts	salt	NNS
9936	2234	27	and	and	CC
9936	2234	28	the	the	DT
9936	2234	29	soluble	soluble	JJ
9936	2234	30	food	food	NN
9936	2234	31	material	material	NN
9936	2234	32	,	,	,
9936	2234	33	much	much	JJ
9936	2234	34	of	of	IN
9936	2234	35	which	which	WDT
9936	2234	36	is	be	VBZ
9936	2234	37	lost	lose	VBN
9936	2234	38	in	in	IN
9936	2234	39	the	the	DT
9936	2234	40	water	water	NN
9936	2234	41	during	during	IN
9936	2234	42	the	the	DT
9936	2234	43	cooking	cooking	NN
9936	2234	44	.	.	.
9936	2235	1	33	33	CD
9936	2235	2	.	.	.
9936	2236	1	If	if	IN
9936	2236	2	it	-PRON-	PRP
9936	2236	3	is	be	VBZ
9936	2236	4	desired	desire	VBN
9936	2236	5	to	to	TO
9936	2236	6	remove	remove	VB
9936	2236	7	the	the	DT
9936	2236	8	peeling	peeling	NN
9936	2236	9	before	before	IN
9936	2236	10	cooking	cooking	NN
9936	2236	11	,	,	,
9936	2236	12	it	-PRON-	PRP
9936	2236	13	will	will	MD
9936	2236	14	be	be	VB
9936	2236	15	found	find	VBN
9936	2236	16	more	more	RBR
9936	2236	17	economical	economical	JJ
9936	2236	18	to	to	TO
9936	2236	19	put	put	VB
9936	2236	20	the	the	DT
9936	2236	21	vegetables	vegetable	NNS
9936	2236	22	in	in	IN
9936	2236	23	water	water	NN
9936	2236	24	and	and	CC
9936	2236	25	then	then	RB
9936	2236	26	scrape	scrape	VB
9936	2236	27	off	off	RP
9936	2236	28	the	the	DT
9936	2236	29	skins	skin	NNS
9936	2236	30	than	than	IN
9936	2236	31	to	to	TO
9936	2236	32	cut	cut	VB
9936	2236	33	them	-PRON-	PRP
9936	2236	34	off	off	RP
9936	2236	35	with	with	IN
9936	2236	36	a	a	DT
9936	2236	37	knife	knife	NN
9936	2236	38	.	.	.
9936	2237	1	This	this	DT
9936	2237	2	method	method	NN
9936	2237	3	is	be	VBZ
9936	2237	4	especially	especially	RB
9936	2237	5	satisfactory	satisfactory	JJ
9936	2237	6	with	with	IN
9936	2237	7	new	new	JJ
9936	2237	8	potatoes	potato	NNS
9936	2237	9	and	and	CC
9936	2237	10	with	with	IN
9936	2237	11	such	such	JJ
9936	2237	12	vegetables	vegetable	NNS
9936	2237	13	as	as	IN
9936	2237	14	carrots	carrot	NNS
9936	2237	15	,	,	,
9936	2237	16	parsnips	parsnip	NNS
9936	2237	17	,	,	,
9936	2237	18	salsify	salsify	VBP
9936	2237	19	,	,	,
9936	2237	20	and	and	CC
9936	2237	21	turnips	turnip	NNS
9936	2237	22	.	.	.
9936	2238	1	The	the	DT
9936	2238	2	scraping	scraping	NN
9936	2238	3	can	can	MD
9936	2238	4	be	be	VB
9936	2238	5	accomplished	accomplish	VBN
9936	2238	6	more	more	RBR
9936	2238	7	easily	easily	RB
9936	2238	8	if	if	IN
9936	2238	9	the	the	DT
9936	2238	10	vegetables	vegetable	NNS
9936	2238	11	are	be	VBP
9936	2238	12	first	first	RB
9936	2238	13	plunged	plunge	VBN
9936	2238	14	into	into	IN
9936	2238	15	boiling	boiling	NN
9936	2238	16	water	water	NN
9936	2238	17	for	for	IN
9936	2238	18	a	a	DT
9936	2238	19	few	few	JJ
9936	2238	20	minutes	minute	NNS
9936	2238	21	and	and	CC
9936	2238	22	then	then	RB
9936	2238	23	dipped	dip	VBD
9936	2238	24	into	into	IN
9936	2238	25	cold	cold	JJ
9936	2238	26	water	water	NN
9936	2238	27	.	.	.
9936	2239	1	When	when	WRB
9936	2239	2	entire	entire	JJ
9936	2239	3	heads	head	NNS
9936	2239	4	of	of	IN
9936	2239	5	such	such	JJ
9936	2239	6	vegetables	vegetable	NNS
9936	2239	7	as	as	IN
9936	2239	8	cabbage	cabbage	NN
9936	2239	9	,	,	,
9936	2239	10	cauliflower	cauliflower	NN
9936	2239	11	,	,	,
9936	2239	12	Brussels	Brussels	NNP
9936	2239	13	sprouts	sprout	NNS
9936	2239	14	,	,	,
9936	2239	15	etc	etc	FW
9936	2239	16	.	.	.
9936	2240	1	are	be	VBP
9936	2240	2	to	to	TO
9936	2240	3	be	be	VB
9936	2240	4	cooked	cook	VBN
9936	2240	5	,	,	,
9936	2240	6	they	-PRON-	PRP
9936	2240	7	should	should	MD
9936	2240	8	be	be	VB
9936	2240	9	soaked	soak	VBN
9936	2240	10	,	,	,
9936	2240	11	head	head	VB
9936	2240	12	down	down	RB
9936	2240	13	,	,	,
9936	2240	14	for	for	IN
9936	2240	15	at	at	RB
9936	2240	16	least	least	JJS
9936	2240	17	1/2	1/2	CD
9936	2240	18	hour	hour	NN
9936	2240	19	in	in	IN
9936	2240	20	salted	salt	VBN
9936	2240	21	water	water	NN
9936	2240	22	made	make	VBN
9936	2240	23	by	by	IN
9936	2240	24	adding	add	VBG
9936	2240	25	1	1	CD
9936	2240	26	teaspoon	teaspoon	NN
9936	2240	27	-	-	HYPH
9936	2240	28	full	full	JJ
9936	2240	29	of	of	IN
9936	2240	30	salt	salt	NN
9936	2240	31	to	to	IN
9936	2240	32	1	1	CD
9936	2240	33	quart	quart	NN
9936	2240	34	of	of	IN
9936	2240	35	water	water	NN
9936	2240	36	.	.	.
9936	2241	1	This	this	DT
9936	2241	2	is	be	VBZ
9936	2241	3	done	do	VBN
9936	2241	4	in	in	IN
9936	2241	5	order	order	NN
9936	2241	6	to	to	TO
9936	2241	7	remove	remove	VB
9936	2241	8	any	any	DT
9936	2241	9	bugs	bug	NNS
9936	2241	10	or	or	CC
9936	2241	11	worms	worm	NNS
9936	2241	12	that	that	WDT
9936	2241	13	may	may	MD
9936	2241	14	be	be	VB
9936	2241	15	lodged	lodge	VBN
9936	2241	16	in	in	IN
9936	2241	17	the	the	DT
9936	2241	18	head	head	NN
9936	2241	19	.	.	.
9936	2242	1	The	the	DT
9936	2242	2	correct	correct	JJ
9936	2242	3	proportion	proportion	NN
9936	2242	4	of	of	IN
9936	2242	5	salt	salt	NN
9936	2242	6	is	be	VBZ
9936	2242	7	an	an	DT
9936	2242	8	important	important	JJ
9936	2242	9	detail	detail	NN
9936	2242	10	of	of	IN
9936	2242	11	this	this	DT
9936	2242	12	process	process	NN
9936	2242	13	,	,	,
9936	2242	14	for	for	IN
9936	2242	15	if	if	IN
9936	2242	16	salt	salt	NN
9936	2242	17	water	water	NN
9936	2242	18	that	that	WDT
9936	2242	19	is	be	VBZ
9936	2242	20	too	too	RB
9936	2242	21	strong	strong	JJ
9936	2242	22	is	be	VBZ
9936	2242	23	used	use	VBN
9936	2242	24	,	,	,
9936	2242	25	it	-PRON-	PRP
9936	2242	26	will	will	MD
9936	2242	27	kill	kill	VB
9936	2242	28	the	the	DT
9936	2242	29	bugs	bug	NNS
9936	2242	30	or	or	CC
9936	2242	31	worms	worm	NNS
9936	2242	32	and	and	CC
9936	2242	33	they	-PRON-	PRP
9936	2242	34	will	will	MD
9936	2242	35	remain	remain	VB
9936	2242	36	in	in	IN
9936	2242	37	the	the	DT
9936	2242	38	head	head	NN
9936	2242	39	.	.	.
9936	2243	1	34	34	CD
9936	2243	2	.	.	.
9936	2244	1	METHODS	methods	JJ
9936	2244	2	OF	of	IN
9936	2244	3	COOKING	COOKING	NNP
9936	2244	4	APPLIED	APPLIED	NNP
9936	2244	5	TO	to	IN
9936	2244	6	VEGETABLES.--The	vegetables.--the	JJ
9936	2244	7	usual	usual	JJ
9936	2244	8	methods	method	NNS
9936	2244	9	of	of	IN
9936	2244	10	cooking	cooking	NN
9936	2244	11	applied	apply	VBD
9936	2244	12	to	to	IN
9936	2244	13	vegetables	vegetable	NNS
9936	2244	14	are	be	VBP
9936	2244	15	boiling	boil	VBG
9936	2244	16	,	,	,
9936	2244	17	steaming	steam	VBG
9936	2244	18	,	,	,
9936	2244	19	baking	baking	NN
9936	2244	20	,	,	,
9936	2244	21	stewing	stew	VBG
9936	2244	22	,	,	,
9936	2244	23	frying	fry	VBG
9936	2244	24	,	,	,
9936	2244	25	sautÃ	sautÃ	NNP
9936	2244	26	©	©	NNP
9936	2244	27	ing	ing	NN
9936	2244	28	,	,	,
9936	2244	29	broiling	broil	VBG
9936	2244	30	,	,	,
9936	2244	31	and	and	CC
9936	2244	32	roasting	roast	VBG
9936	2244	33	.	.	.
9936	2245	1	Which	which	WDT
9936	2245	2	one	one	NN
9936	2245	3	of	of	IN
9936	2245	4	these	these	DT
9936	2245	5	to	to	TO
9936	2245	6	select	select	VB
9936	2245	7	depends	depend	VBZ
9936	2245	8	,	,	,
9936	2245	9	of	of	IN
9936	2245	10	course	course	NN
9936	2245	11	,	,	,
9936	2245	12	on	on	IN
9936	2245	13	the	the	DT
9936	2245	14	particular	particular	JJ
9936	2245	15	kind	kind	NN
9936	2245	16	of	of	IN
9936	2245	17	vegetable	vegetable	NN
9936	2245	18	that	that	WDT
9936	2245	19	is	be	VBZ
9936	2245	20	to	to	TO
9936	2245	21	be	be	VB
9936	2245	22	cooked	cook	VBN
9936	2245	23	and	and	CC
9936	2245	24	the	the	DT
9936	2245	25	result	result	NN
9936	2245	26	that	that	WDT
9936	2245	27	is	be	VBZ
9936	2245	28	desired	desire	VBN
9936	2245	29	,	,	,
9936	2245	30	but	but	CC
9936	2245	31	,	,	,
9936	2245	32	if	if	IN
9936	2245	33	possible	possible	JJ
9936	2245	34	,	,	,
9936	2245	35	an	an	DT
9936	2245	36	effort	effort	NN
9936	2245	37	should	should	MD
9936	2245	38	be	be	VB
9936	2245	39	made	make	VBN
9936	2245	40	to	to	TO
9936	2245	41	select	select	VB
9936	2245	42	an	an	DT
9936	2245	43	economical	economical	JJ
9936	2245	44	method	method	NN
9936	2245	45	.	.	.
9936	2246	1	Starchy	starchy	JJ
9936	2246	2	vegetables	vegetable	NNS
9936	2246	3	,	,	,
9936	2246	4	such	such	JJ
9936	2246	5	as	as	IN
9936	2246	6	Irish	irish	JJ
9936	2246	7	and	and	CC
9936	2246	8	sweet	sweet	JJ
9936	2246	9	potatoes	potato	NNS
9936	2246	10	,	,	,
9936	2246	11	beans	bean	NNS
9936	2246	12	,	,	,
9936	2246	13	etc	etc	FW
9936	2246	14	.	.	.
9936	2246	15	,	,	,
9936	2246	16	develop	develop	VB
9936	2246	17	a	a	DT
9936	2246	18	more	more	RBR
9936	2246	19	delicious	delicious	JJ
9936	2246	20	flavor	flavor	NN
9936	2246	21	when	when	WRB
9936	2246	22	they	-PRON-	PRP
9936	2246	23	are	be	VBP
9936	2246	24	baked	bake	VBN
9936	2246	25	than	than	IN
9936	2246	26	when	when	WRB
9936	2246	27	they	-PRON-	PRP
9936	2246	28	are	be	VBP
9936	2246	29	cooked	cook	VBN
9936	2246	30	by	by	IN
9936	2246	31	any	any	DT
9936	2246	32	other	other	JJ
9936	2246	33	method	method	NN
9936	2246	34	of	of	IN
9936	2246	35	preparation	preparation	NN
9936	2246	36	.	.	.
9936	2247	1	Steaming	steam	VBG
9936	2247	2	is	be	VBZ
9936	2247	3	an	an	DT
9936	2247	4	excellent	excellent	JJ
9936	2247	5	means	mean	NNS
9936	2247	6	of	of	IN
9936	2247	7	preparing	prepare	VBG
9936	2247	8	vegetables	vegetable	NNS
9936	2247	9	that	that	WDT
9936	2247	10	must	must	MD
9936	2247	11	be	be	VB
9936	2247	12	cooked	cook	VBN
9936	2247	13	by	by	IN
9936	2247	14	moist	moist	JJ
9936	2247	15	heat	heat	NN
9936	2247	16	,	,	,
9936	2247	17	especially	especially	RB
9936	2247	18	when	when	WRB
9936	2247	19	it	-PRON-	PRP
9936	2247	20	is	be	VBZ
9936	2247	21	desired	desire	VBN
9936	2247	22	that	that	IN
9936	2247	23	no	no	DT
9936	2247	24	soluble	soluble	JJ
9936	2247	25	material	material	NN
9936	2247	26	be	be	VB
9936	2247	27	lost	lose	VBN
9936	2247	28	,	,	,
9936	2247	29	as	as	IN
9936	2247	30	is	be	VBZ
9936	2247	31	often	often	RB
9936	2247	32	the	the	DT
9936	2247	33	case	case	NN
9936	2247	34	in	in	IN
9936	2247	35	boiling	boil	VBG
9936	2247	36	.	.	.
9936	2248	1	Frying	fry	VBG
9936	2248	2	and	and	CC
9936	2248	3	sautÃ	sautÃ	NNP
9936	2248	4	©	©	NNP
9936	2248	5	ing	ing	NN
9936	2248	6	,	,	,
9936	2248	7	when	when	WRB
9936	2248	8	applied	apply	VBN
9936	2248	9	to	to	IN
9936	2248	10	vegetables	vegetable	NNS
9936	2248	11	,	,	,
9936	2248	12	usually	usually	RB
9936	2248	13	produce	produce	VBP
9936	2248	14	a	a	DT
9936	2248	15	delicious	delicious	JJ
9936	2248	16	flavor	flavor	NN
9936	2248	17	,	,	,
9936	2248	18	but	but	CC
9936	2248	19	often	often	RB
9936	2248	20	render	render	VBP
9936	2248	21	the	the	DT
9936	2248	22	vegetables	vegetable	NNS
9936	2248	23	decidedly	decidedly	RB
9936	2248	24	indigestible	indigestible	JJ
9936	2248	25	.	.	.
9936	2249	1	For	for	IN
9936	2249	2	this	this	DT
9936	2249	3	reason	reason	NN
9936	2249	4	,	,	,
9936	2249	5	vegetables	vegetable	NNS
9936	2249	6	so	so	RB
9936	2249	7	prepared	prepared	JJ
9936	2249	8	should	should	MD
9936	2249	9	seldom	seldom	RB
9936	2249	10	if	if	IN
9936	2249	11	ever	ever	RB
9936	2249	12	be	be	VB
9936	2249	13	served	serve	VBN
9936	2249	14	to	to	IN
9936	2249	15	children	child	NNS
9936	2249	16	and	and	CC
9936	2249	17	to	to	IN
9936	2249	18	persons	person	NNS
9936	2249	19	whose	whose	WP$
9936	2249	20	digestion	digestion	NN
9936	2249	21	is	be	VBZ
9936	2249	22	not	not	RB
9936	2249	23	good	good	JJ
9936	2249	24	.	.	.
9936	2250	1	35	35	CD
9936	2250	2	.	.	.
9936	2251	1	EFFECT	effect	NN
9936	2251	2	OF	of	IN
9936	2251	3	COOKING	cooking	NN
9936	2251	4	ON	on	IN
9936	2251	5	VEGETABLES.--The	vegetables.--the	JJ
9936	2251	6	various	various	JJ
9936	2251	7	ways	way	NNS
9936	2251	8	in	in	IN
9936	2251	9	which	which	WDT
9936	2251	10	cooking	cooking	NN
9936	2251	11	affects	affect	VBZ
9936	2251	12	vegetables	vegetable	NNS
9936	2251	13	should	should	MD
9936	2251	14	be	be	VB
9936	2251	15	thoroughly	thoroughly	RB
9936	2251	16	understood	understand	VBN
9936	2251	17	by	by	IN
9936	2251	18	the	the	DT
9936	2251	19	housewife	housewife	NN
9936	2251	20	.	.	.
9936	2252	1	In	in	IN
9936	2252	2	the	the	DT
9936	2252	3	first	first	JJ
9936	2252	4	place	place	NN
9936	2252	5	,	,	,
9936	2252	6	some	some	DT
9936	2252	7	methods	method	NNS
9936	2252	8	conserve	conserve	VBP
9936	2252	9	the	the	DT
9936	2252	10	food	food	NN
9936	2252	11	material	material	NN
9936	2252	12	whereas	whereas	IN
9936	2252	13	others	other	NNS
9936	2252	14	waste	waste	VBP
9936	2252	15	it	-PRON-	PRP
9936	2252	16	.	.	.
9936	2253	1	For	for	IN
9936	2253	2	instance	instance	NN
9936	2253	3	,	,	,
9936	2253	4	boiling	boil	VBG
9936	2253	5	in	in	IN
9936	2253	6	water	water	NN
9936	2253	7	,	,	,
9936	2253	8	which	which	WDT
9936	2253	9	is	be	VBZ
9936	2253	10	probably	probably	RB
9936	2253	11	one	one	CD
9936	2253	12	of	of	IN
9936	2253	13	the	the	DT
9936	2253	14	most	most	RBS
9936	2253	15	common	common	JJ
9936	2253	16	ways	way	NNS
9936	2253	17	of	of	IN
9936	2253	18	cooking	cook	VBG
9936	2253	19	vegetables	vegetable	NNS
9936	2253	20	,	,	,
9936	2253	21	is	be	VBZ
9936	2253	22	decidedly	decidedly	RB
9936	2253	23	advantageous	advantageous	JJ
9936	2253	24	in	in	IN
9936	2253	25	some	some	DT
9936	2253	26	respects	respect	NNS
9936	2253	27	,	,	,
9936	2253	28	but	but	CC
9936	2253	29	the	the	DT
9936	2253	30	water	water	NN
9936	2253	31	dissolves	dissolve	VBZ
9936	2253	32	much	much	JJ
9936	2253	33	of	of	IN
9936	2253	34	the	the	DT
9936	2253	35	soluble	soluble	JJ
9936	2253	36	material	material	NN
9936	2253	37	,	,	,
9936	2253	38	such	such	JJ
9936	2253	39	as	as	IN
9936	2253	40	mineral	mineral	NN
9936	2253	41	salts	salt	NNS
9936	2253	42	,	,	,
9936	2253	43	sugar	sugar	NN
9936	2253	44	,	,	,
9936	2253	45	etc	etc	FW
9936	2253	46	.	.	FW
9936	2253	47	,	,	,
9936	2253	48	found	find	VBN
9936	2253	49	in	in	IN
9936	2253	50	the	the	DT
9936	2253	51	vegetables	vegetable	NNS
9936	2253	52	,	,	,
9936	2253	53	so	so	IN
9936	2253	54	that	that	IN
9936	2253	55	unless	unless	IN
9936	2253	56	some	some	DT
9936	2253	57	use	use	NN
9936	2253	58	is	be	VBZ
9936	2253	59	made	make	VBN
9936	2253	60	of	of	IN
9936	2253	61	this	this	DT
9936	2253	62	water	water	NN
9936	2253	63	in	in	IN
9936	2253	64	the	the	DT
9936	2253	65	cooking	cooking	NN
9936	2253	66	of	of	IN
9936	2253	67	other	other	JJ
9936	2253	68	foods	food	NNS
9936	2253	69	,	,	,
9936	2253	70	considerable	considerable	JJ
9936	2253	71	waste	waste	NN
9936	2253	72	results	result	NNS
9936	2253	73	.	.	.
9936	2254	1	On	on	IN
9936	2254	2	the	the	DT
9936	2254	3	other	other	JJ
9936	2254	4	hand	hand	NN
9936	2254	5	,	,	,
9936	2254	6	steaming	steaming	NN
9936	2254	7	and	and	CC
9936	2254	8	baking	baking	NN
9936	2254	9	permit	permit	VBP
9936	2254	10	no	no	DT
9936	2254	11	loss	loss	NN
9936	2254	12	of	of	IN
9936	2254	13	food	food	NN
9936	2254	14	material	material	NN
9936	2254	15	,	,	,
9936	2254	16	and	and	CC
9936	2254	17	so	so	RB
9936	2254	18	they	-PRON-	PRP
9936	2254	19	should	should	MD
9936	2254	20	be	be	VB
9936	2254	21	applied	apply	VBN
9936	2254	22	to	to	IN
9936	2254	23	vegetables	vegetable	NNS
9936	2254	24	whenever	whenever	WRB
9936	2254	25	it	-PRON-	PRP
9936	2254	26	is	be	VBZ
9936	2254	27	desired	desire	VBN
9936	2254	28	to	to	TO
9936	2254	29	conserve	conserve	VB
9936	2254	30	food	food	NN
9936	2254	31	substances	substance	NNS
9936	2254	32	.	.	.
9936	2255	1	36	36	CD
9936	2255	2	.	.	.
9936	2256	1	The	the	DT
9936	2256	2	flavors	flavor	NNS
9936	2256	3	of	of	IN
9936	2256	4	vegetables	vegetable	NNS
9936	2256	5	are	be	VBP
9936	2256	6	greatly	greatly	RB
9936	2256	7	changed	change	VBN
9936	2256	8	during	during	IN
9936	2256	9	the	the	DT
9936	2256	10	process	process	NN
9936	2256	11	of	of	IN
9936	2256	12	cooking	cooking	NN
9936	2256	13	,	,	,
9936	2256	14	being	be	VBG
9936	2256	15	increased	increase	VBN
9936	2256	16	in	in	IN
9936	2256	17	some	some	DT
9936	2256	18	cases	case	NNS
9936	2256	19	and	and	CC
9936	2256	20	decreased	decrease	VBD
9936	2256	21	in	in	IN
9936	2256	22	others	other	NNS
9936	2256	23	.	.	.
9936	2257	1	In	in	IN
9936	2257	2	the	the	DT
9936	2257	3	case	case	NN
9936	2257	4	of	of	IN
9936	2257	5	such	such	JJ
9936	2257	6	strongly	strongly	RB
9936	2257	7	flavored	flavor	VBN
9936	2257	8	vegetables	vegetable	NNS
9936	2257	9	as	as	IN
9936	2257	10	cabbage	cabbage	NN
9936	2257	11	,	,	,
9936	2257	12	cauliflower	cauliflower	NN
9936	2257	13	,	,	,
9936	2257	14	onions	onion	NNS
9936	2257	15	,	,	,
9936	2257	16	etc	etc	FW
9936	2257	17	.	.	FW
9936	2257	18	,	,	,
9936	2257	19	it	-PRON-	PRP
9936	2257	20	is	be	VBZ
9936	2257	21	advisable	advisable	JJ
9936	2257	22	to	to	TO
9936	2257	23	dissipate	dissipate	VB
9936	2257	24	part	part	NN
9936	2257	25	of	of	IN
9936	2257	26	the	the	DT
9936	2257	27	flavor	flavor	NN
9936	2257	28	.	.	.
9936	2258	1	Therefore	therefore	RB
9936	2258	2	such	such	JJ
9936	2258	3	vegetables	vegetable	NNS
9936	2258	4	should	should	MD
9936	2258	5	be	be	VB
9936	2258	6	cooked	cook	VBN
9936	2258	7	in	in	IN
9936	2258	8	an	an	DT
9936	2258	9	open	open	JJ
9936	2258	10	vessel	vessel	NN
9936	2258	11	in	in	IN
9936	2258	12	order	order	NN
9936	2258	13	that	that	IN
9936	2258	14	the	the	DT
9936	2258	15	flavor	flavor	NN
9936	2258	16	may	may	MD
9936	2258	17	be	be	VB
9936	2258	18	decreased	decrease	VBN
9936	2258	19	by	by	IN
9936	2258	20	evaporation	evaporation	NN
9936	2258	21	.	.	.
9936	2259	1	Vegetables	vegetable	NNS
9936	2259	2	mild	mild	JJ
9936	2259	3	in	in	IN
9936	2259	4	flavor	flavor	NN
9936	2259	5	,	,	,
9936	2259	6	however	however	RB
9936	2259	7	,	,	,
9936	2259	8	are	be	VBP
9936	2259	9	improved	improve	VBN
9936	2259	10	by	by	IN
9936	2259	11	being	be	VBG
9936	2259	12	cooked	cook	VBN
9936	2259	13	in	in	IN
9936	2259	14	a	a	DT
9936	2259	15	closed	close	VBN
9936	2259	16	vessel	vessel	NN
9936	2259	17	,	,	,
9936	2259	18	for	for	IN
9936	2259	19	all	all	DT
9936	2259	20	their	-PRON-	PRP$
9936	2259	21	flavor	flavor	NN
9936	2259	22	should	should	MD
9936	2259	23	be	be	VB
9936	2259	24	retained	retain	VBN
9936	2259	25	.	.	.
9936	2260	1	The	the	DT
9936	2260	2	overcooking	overcooking	NN
9936	2260	3	of	of	IN
9936	2260	4	vegetables	vegetable	NNS
9936	2260	5	is	be	VBZ
9936	2260	6	sometimes	sometimes	RB
9936	2260	7	responsible	responsible	JJ
9936	2260	8	for	for	IN
9936	2260	9	an	an	DT
9936	2260	10	increase	increase	NN
9936	2260	11	of	of	IN
9936	2260	12	a	a	DT
9936	2260	13	disagreeable	disagreeable	JJ
9936	2260	14	flavor	flavor	NN
9936	2260	15	.	.	.
9936	2261	1	37	37	CD
9936	2261	2	.	.	.
9936	2262	1	Another	another	DT
9936	2262	2	feature	feature	NN
9936	2262	3	of	of	IN
9936	2262	4	vegetables	vegetable	NNS
9936	2262	5	often	often	RB
9936	2262	6	changed	change	VBN
9936	2262	7	by	by	IN
9936	2262	8	cooking	cooking	NN
9936	2262	9	is	be	VBZ
9936	2262	10	their	-PRON-	PRP$
9936	2262	11	color	color	NN
9936	2262	12	.	.	.
9936	2263	1	For	for	IN
9936	2263	2	instance	instance	NN
9936	2263	3	,	,	,
9936	2263	4	green	green	JJ
9936	2263	5	vegetables	vegetable	NNS
9936	2263	6	do	do	VBP
9936	2263	7	not	not	RB
9936	2263	8	,	,	,
9936	2263	9	upon	upon	IN
9936	2263	10	cooking	cooking	NN
9936	2263	11	,	,	,
9936	2263	12	always	always	RB
9936	2263	13	remain	remain	VB
9936	2263	14	green	green	JJ
9936	2263	15	.	.	.
9936	2264	1	In	in	IN
9936	2264	2	many	many	JJ
9936	2264	3	cases	case	NNS
9936	2264	4	,	,	,
9936	2264	5	the	the	DT
9936	2264	6	color	color	NN
9936	2264	7	may	may	MD
9936	2264	8	be	be	VB
9936	2264	9	improved	improve	VBN
9936	2264	10	by	by	IN
9936	2264	11	adding	add	VBG
9936	2264	12	a	a	DT
9936	2264	13	very	very	RB
9936	2264	14	small	small	JJ
9936	2264	15	quantity	quantity	NN
9936	2264	16	of	of	IN
9936	2264	17	soda	soda	NN
9936	2264	18	to	to	IN
9936	2264	19	the	the	DT
9936	2264	20	water	water	NN
9936	2264	21	in	in	IN
9936	2264	22	which	which	WDT
9936	2264	23	the	the	DT
9936	2264	24	vegetables	vegetable	NNS
9936	2264	25	are	be	VBP
9936	2264	26	cooked	cook	VBN
9936	2264	27	.	.	.
9936	2265	1	Attention	attention	NN
9936	2265	2	should	should	MD
9936	2265	3	also	also	RB
9936	2265	4	be	be	VB
9936	2265	5	given	give	VBN
9936	2265	6	to	to	IN
9936	2265	7	the	the	DT
9936	2265	8	length	length	NN
9936	2265	9	of	of	IN
9936	2265	10	time	time	NN
9936	2265	11	vegetables	vegetable	NNS
9936	2265	12	are	be	VBP
9936	2265	13	subjected	subject	VBN
9936	2265	14	to	to	IN
9936	2265	15	heat	heat	NN
9936	2265	16	,	,	,
9936	2265	17	for	for	IN
9936	2265	18	the	the	DT
9936	2265	19	overboiling	overboiling	NN
9936	2265	20	of	of	IN
9936	2265	21	some	some	DT
9936	2265	22	vegetables	vegetable	NNS
9936	2265	23	is	be	VBZ
9936	2265	24	liable	liable	JJ
9936	2265	25	to	to	TO
9936	2265	26	develop	develop	VB
9936	2265	27	an	an	DT
9936	2265	28	unattractive	unattractive	JJ
9936	2265	29	color	color	NN
9936	2265	30	in	in	IN
9936	2265	31	them	-PRON-	PRP
9936	2265	32	.	.	.
9936	2266	1	This	this	DT
9936	2266	2	is	be	VBZ
9936	2266	3	particularly	particularly	RB
9936	2266	4	the	the	DT
9936	2266	5	case	case	NN
9936	2266	6	with	with	IN
9936	2266	7	cabbage	cabbage	NN
9936	2266	8	,	,	,
9936	2266	9	cauliflower	cauliflower	NN
9936	2266	10	,	,	,
9936	2266	11	and	and	CC
9936	2266	12	Brussels	Brussels	NNP
9936	2266	13	sprouts	sprout	NNS
9936	2266	14	,	,	,
9936	2266	15	which	which	WDT
9936	2266	16	develop	develop	VBP
9936	2266	17	not	not	RB
9936	2266	18	only	only	RB
9936	2266	19	a	a	DT
9936	2266	20	strong	strong	JJ
9936	2266	21	,	,	,
9936	2266	22	disagreeable	disagreeable	JJ
9936	2266	23	flavor	flavor	NN
9936	2266	24	but	but	CC
9936	2266	25	also	also	RB
9936	2266	26	a	a	DT
9936	2266	27	reddish	reddish	JJ
9936	2266	28	color	color	NN
9936	2266	29	when	when	WRB
9936	2266	30	cooked	cook	VBN
9936	2266	31	too	too	RB
9936	2266	32	long	long	RB
9936	2266	33	.	.	.
9936	2267	1	38	38	CD
9936	2267	2	.	.	.
9936	2268	1	The	the	DT
9936	2268	2	application	application	NN
9936	2268	3	of	of	IN
9936	2268	4	heat	heat	NN
9936	2268	5	to	to	IN
9936	2268	6	vegetables	vegetable	NNS
9936	2268	7	also	also	RB
9936	2268	8	has	have	VBZ
9936	2268	9	a	a	DT
9936	2268	10	definite	definite	JJ
9936	2268	11	effect	effect	NN
9936	2268	12	on	on	IN
9936	2268	13	them	-PRON-	PRP
9936	2268	14	.	.	.
9936	2269	1	By	by	IN
9936	2269	2	sufficient	sufficient	JJ
9936	2269	3	cooking	cooking	NN
9936	2269	4	,	,	,
9936	2269	5	the	the	DT
9936	2269	6	cellulose	cellulose	NN
9936	2269	7	of	of	IN
9936	2269	8	vegetables	vegetable	NNS
9936	2269	9	is	be	VBZ
9936	2269	10	softened	soften	VBN
9936	2269	11	to	to	IN
9936	2269	12	the	the	DT
9936	2269	13	extent	extent	NN
9936	2269	14	that	that	IN
9936	2269	15	it	-PRON-	PRP
9936	2269	16	is	be	VBZ
9936	2269	17	less	less	RBR
9936	2269	18	irritating	irritating	JJ
9936	2269	19	and	and	CC
9936	2269	20	much	much	RB
9936	2269	21	more	more	RBR
9936	2269	22	likely	likely	JJ
9936	2269	23	to	to	TO
9936	2269	24	be	be	VB
9936	2269	25	partly	partly	RB
9936	2269	26	digested	digest	VBN
9936	2269	27	than	than	IN
9936	2269	28	that	that	DT
9936	2269	29	of	of	IN
9936	2269	30	raw	raw	JJ
9936	2269	31	vegetables	vegetable	NNS
9936	2269	32	.	.	.
9936	2270	1	The	the	DT
9936	2270	2	acids	acid	NNS
9936	2270	3	of	of	IN
9936	2270	4	fruits	fruit	NNS
9936	2270	5	increase	increase	VBP
9936	2270	6	upon	upon	IN
9936	2270	7	cooking	cooking	NN
9936	2270	8	,	,	,
9936	2270	9	and	and	CC
9936	2270	10	so	so	RB
9936	2270	11	the	the	DT
9936	2270	12	acidity	acidity	NN
9936	2270	13	of	of	IN
9936	2270	14	vegetables	vegetable	NNS
9936	2270	15	is	be	VBZ
9936	2270	16	increased	increase	VBN
9936	2270	17	to	to	IN
9936	2270	18	a	a	DT
9936	2270	19	certain	certain	JJ
9936	2270	20	extent	extent	NN
9936	2270	21	.	.	.
9936	2271	1	Vegetables	vegetable	NNS
9936	2271	2	that	that	WDT
9936	2271	3	contain	contain	VBP
9936	2271	4	starch	starch	NN
9936	2271	5	are	be	VBP
9936	2271	6	rendered	render	VBN
9936	2271	7	digestible	digestible	JJ
9936	2271	8	in	in	IN
9936	2271	9	no	no	DT
9936	2271	10	other	other	JJ
9936	2271	11	way	way	NN
9936	2271	12	than	than	IN
9936	2271	13	by	by	IN
9936	2271	14	cooking	cooking	NN
9936	2271	15	.	.	.
9936	2272	1	On	on	IN
9936	2272	2	the	the	DT
9936	2272	3	other	other	JJ
9936	2272	4	hand	hand	NN
9936	2272	5	,	,	,
9936	2272	6	the	the	DT
9936	2272	7	protein	protein	NN
9936	2272	8	material	material	NN
9936	2272	9	of	of	IN
9936	2272	10	this	this	DT
9936	2272	11	food	food	NN
9936	2272	12	is	be	VBZ
9936	2272	13	coagulated	coagulate	VBN
9936	2272	14	by	by	IN
9936	2272	15	the	the	DT
9936	2272	16	application	application	NN
9936	2272	17	of	of	IN
9936	2272	18	heat	heat	NN
9936	2272	19	,	,	,
9936	2272	20	just	just	RB
9936	2272	21	as	as	IN
9936	2272	22	the	the	DT
9936	2272	23	white	white	NN
9936	2272	24	of	of	IN
9936	2272	25	an	an	DT
9936	2272	26	egg	egg	NN
9936	2272	27	or	or	CC
9936	2272	28	the	the	DT
9936	2272	29	tissue	tissue	NN
9936	2272	30	of	of	IN
9936	2272	31	meat	meat	NN
9936	2272	32	is	be	VBZ
9936	2272	33	coagulated	coagulate	VBN
9936	2272	34	and	and	CC
9936	2272	35	hardened	harden	VBN
9936	2272	36	.	.	.
9936	2273	1	However	however	RB
9936	2273	2	,	,	,
9936	2273	3	cooking	cooking	NN
9936	2273	4	is	be	VBZ
9936	2273	5	the	the	DT
9936	2273	6	only	only	JJ
9936	2273	7	means	mean	NNS
9936	2273	8	of	of	IN
9936	2273	9	softening	soften	VBG
9936	2273	10	the	the	DT
9936	2273	11	cellulose	cellulose	NN
9936	2273	12	that	that	WDT
9936	2273	13	surrounds	surround	VBZ
9936	2273	14	this	this	DT
9936	2273	15	material	material	NN
9936	2273	16	.	.	.
9936	2274	1	Still	still	RB
9936	2274	2	,	,	,
9936	2274	3	high	high	JJ
9936	2274	4	-	-	HYPH
9936	2274	5	protein	protein	NN
9936	2274	6	foods	food	NNS
9936	2274	7	,	,	,
9936	2274	8	such	such	JJ
9936	2274	9	as	as	IN
9936	2274	10	beans	bean	NNS
9936	2274	11	,	,	,
9936	2274	12	peas	pea	NNS
9936	2274	13	,	,	,
9936	2274	14	and	and	CC
9936	2274	15	lentils	lentil	NNS
9936	2274	16	,	,	,
9936	2274	17	can	can	MD
9936	2274	18	be	be	VB
9936	2274	19	much	much	RB
9936	2274	20	improved	improve	VBN
9936	2274	21	if	if	IN
9936	2274	22	they	-PRON-	PRP
9936	2274	23	are	be	VBP
9936	2274	24	cooked	cook	VBN
9936	2274	25	in	in	IN
9936	2274	26	water	water	NN
9936	2274	27	that	that	WDT
9936	2274	28	is	be	VBZ
9936	2274	29	not	not	RB
9936	2274	30	very	very	RB
9936	2274	31	hard	hard	JJ
9936	2274	32	.	.	.
9936	2275	1	The	the	DT
9936	2275	2	lime	lime	NN
9936	2275	3	in	in	IN
9936	2275	4	hard	hard	JJ
9936	2275	5	water	water	NN
9936	2275	6	has	have	VBZ
9936	2275	7	a	a	DT
9936	2275	8	tendency	tendency	NN
9936	2275	9	to	to	TO
9936	2275	10	harden	harden	VB
9936	2275	11	them	-PRON-	PRP
9936	2275	12	to	to	IN
9936	2275	13	the	the	DT
9936	2275	14	extent	extent	NN
9936	2275	15	that	that	IN
9936	2275	16	they	-PRON-	PRP
9936	2275	17	require	require	VBP
9936	2275	18	a	a	DT
9936	2275	19	much	much	RB
9936	2275	20	longer	long	JJR
9936	2275	21	time	time	NN
9936	2275	22	to	to	TO
9936	2275	23	cook	cook	VB
9936	2275	24	than	than	IN
9936	2275	25	when	when	WRB
9936	2275	26	soft	soft	JJ
9936	2275	27	water	water	NN
9936	2275	28	is	be	VBZ
9936	2275	29	used	use	VBN
9936	2275	30	.	.	.
9936	2276	1	These	these	DT
9936	2276	2	vegetables	vegetable	NNS
9936	2276	3	may	may	MD
9936	2276	4	be	be	VB
9936	2276	5	still	still	RB
9936	2276	6	further	far	RBR
9936	2276	7	softened	soften	VBN
9936	2276	8	by	by	IN
9936	2276	9	the	the	DT
9936	2276	10	addition	addition	NN
9936	2276	11	of	of	IN
9936	2276	12	a	a	DT
9936	2276	13	small	small	JJ
9936	2276	14	quantity	quantity	NN
9936	2276	15	of	of	IN
9936	2276	16	soda	soda	NN
9936	2276	17	to	to	IN
9936	2276	18	the	the	DT
9936	2276	19	water	water	NN
9936	2276	20	in	in	IN
9936	2276	21	which	which	WDT
9936	2276	22	they	-PRON-	PRP
9936	2276	23	are	be	VBP
9936	2276	24	cooked	cook	VBN
9936	2276	25	,	,	,
9936	2276	26	but	but	CC
9936	2276	27	care	care	NN
9936	2276	28	should	should	MD
9936	2276	29	be	be	VB
9936	2276	30	taken	take	VBN
9936	2276	31	not	not	RB
9936	2276	32	to	to	TO
9936	2276	33	use	use	VB
9936	2276	34	too	too	RB
9936	2276	35	much	much	JJ
9936	2276	36	soda	soda	NN
9936	2276	37	,	,	,
9936	2276	38	as	as	IN
9936	2276	39	it	-PRON-	PRP
9936	2276	40	will	will	MD
9936	2276	41	injure	injure	VB
9936	2276	42	the	the	DT
9936	2276	43	flavor	flavor	NN
9936	2276	44	.	.	.
9936	2277	1	When	when	WRB
9936	2277	2	soda	soda	NN
9936	2277	3	is	be	VBZ
9936	2277	4	used	use	VBN
9936	2277	5	,	,	,
9936	2277	6	the	the	DT
9936	2277	7	vegetable	vegetable	NN
9936	2277	8	should	should	MD
9936	2277	9	be	be	VB
9936	2277	10	parboiled	parboil	VBN
9936	2277	11	for	for	IN
9936	2277	12	10	10	CD
9936	2277	13	or	or	CC
9936	2277	14	15	15	CD
9936	2277	15	minutes	minute	NNS
9936	2277	16	in	in	IN
9936	2277	17	the	the	DT
9936	2277	18	soda	soda	NN
9936	2277	19	water	water	NN
9936	2277	20	and	and	CC
9936	2277	21	then	then	RB
9936	2277	22	drained	drain	VBD
9936	2277	23	and	and	CC
9936	2277	24	cooked	cook	VBN
9936	2277	25	in	in	IN
9936	2277	26	fresh	fresh	JJ
9936	2277	27	water	water	NN
9936	2277	28	.	.	.
9936	2278	1	This	this	DT
9936	2278	2	method	method	NN
9936	2278	3	,	,	,
9936	2278	4	of	of	IN
9936	2278	5	course	course	NN
9936	2278	6	,	,	,
9936	2278	7	does	do	VBZ
9936	2278	8	not	not	RB
9936	2278	9	apply	apply	VB
9936	2278	10	to	to	IN
9936	2278	11	vegetables	vegetable	NNS
9936	2278	12	that	that	WDT
9936	2278	13	are	be	VBP
9936	2278	14	cooked	cook	VBN
9936	2278	15	in	in	IN
9936	2278	16	soda	soda	NN
9936	2278	17	water	water	NN
9936	2278	18	to	to	TO
9936	2278	19	retain	retain	VB
9936	2278	20	their	-PRON-	PRP$
9936	2278	21	color	color	NN
9936	2278	22	.	.	.
9936	2279	1	39	39	CD
9936	2279	2	.	.	.
9936	2280	1	Salt	salt	NN
9936	2280	2	is	be	VBZ
9936	2280	3	always	always	RB
9936	2280	4	added	add	VBN
9936	2280	5	in	in	IN
9936	2280	6	the	the	DT
9936	2280	7	cooking	cooking	NN
9936	2280	8	of	of	IN
9936	2280	9	vegetables	vegetable	NNS
9936	2280	10	to	to	TO
9936	2280	11	season	season	VB
9936	2280	12	them	-PRON-	PRP
9936	2280	13	.	.	.
9936	2281	1	In	in	IN
9936	2281	2	the	the	DT
9936	2281	3	use	use	NN
9936	2281	4	of	of	IN
9936	2281	5	salt	salt	NN
9936	2281	6	,	,	,
9936	2281	7	two	two	CD
9936	2281	8	important	important	JJ
9936	2281	9	points	point	NNS
9936	2281	10	must	must	MD
9936	2281	11	be	be	VB
9936	2281	12	borne	bear	VBN
9936	2281	13	in	in	IN
9936	2281	14	mind	mind	NN
9936	2281	15	:	:	:
9936	2281	16	first	first	RB
9936	2281	17	,	,	,
9936	2281	18	that	that	IN
9936	2281	19	it	-PRON-	PRP
9936	2281	20	has	have	VBZ
9936	2281	21	the	the	DT
9936	2281	22	effect	effect	NN
9936	2281	23	of	of	IN
9936	2281	24	hardening	harden	VBG
9936	2281	25	the	the	DT
9936	2281	26	tissues	tissue	NNS
9936	2281	27	of	of	IN
9936	2281	28	the	the	DT
9936	2281	29	vegetable	vegetable	NN
9936	2281	30	in	in	IN
9936	2281	31	much	much	RB
9936	2281	32	the	the	DT
9936	2281	33	same	same	JJ
9936	2281	34	manner	manner	NN
9936	2281	35	as	as	IN
9936	2281	36	it	-PRON-	PRP
9936	2281	37	hardens	harden	VBZ
9936	2281	38	the	the	DT
9936	2281	39	tissues	tissue	NNS
9936	2281	40	of	of	IN
9936	2281	41	meat	meat	NN
9936	2281	42	;	;	,
9936	2281	43	and	and	CC
9936	2281	44	,	,	,
9936	2281	45	secondly	secondly	RB
9936	2281	46	,	,	,
9936	2281	47	that	that	IN
9936	2281	48	it	-PRON-	PRP
9936	2281	49	helps	help	VBZ
9936	2281	50	to	to	TO
9936	2281	51	draw	draw	VB
9936	2281	52	out	out	RP
9936	2281	53	the	the	DT
9936	2281	54	flavor	flavor	NN
9936	2281	55	of	of	IN
9936	2281	56	the	the	DT
9936	2281	57	vegetables	vegetable	NNS
9936	2281	58	.	.	.
9936	2282	1	These	these	DT
9936	2282	2	two	two	CD
9936	2282	3	facts	fact	NNS
9936	2282	4	determine	determine	VBP
9936	2282	5	largely	largely	RB
9936	2282	6	the	the	DT
9936	2282	7	time	time	NN
9936	2282	8	for	for	IN
9936	2282	9	adding	add	VBG
9936	2282	10	the	the	DT
9936	2282	11	salt	salt	NN
9936	2282	12	.	.	.
9936	2283	1	If	if	IN
9936	2283	2	an	an	DT
9936	2283	3	old	old	JJ
9936	2283	4	,	,	,
9936	2283	5	tough	tough	JJ
9936	2283	6	,	,	,
9936	2283	7	winter	winter	NN
9936	2283	8	vegetable	vegetable	NN
9936	2283	9	is	be	VBZ
9936	2283	10	to	to	TO
9936	2283	11	be	be	VB
9936	2283	12	prepared	prepare	VBN
9936	2283	13	,	,	,
9936	2283	14	it	-PRON-	PRP
9936	2283	15	should	should	MD
9936	2283	16	be	be	VB
9936	2283	17	cooked	cook	VBN
9936	2283	18	until	until	IN
9936	2283	19	nearly	nearly	RB
9936	2283	20	soft	soft	JJ
9936	2283	21	in	in	IN
9936	2283	22	water	water	NN
9936	2283	23	that	that	WDT
9936	2283	24	contains	contain	VBZ
9936	2283	25	no	no	DT
9936	2283	26	salt	salt	NN
9936	2283	27	,	,	,
9936	2283	28	and	and	CC
9936	2283	29	the	the	DT
9936	2283	30	salt	salt	NN
9936	2283	31	should	should	MD
9936	2283	32	be	be	VB
9936	2283	33	added	add	VBN
9936	2283	34	just	just	RB
9936	2283	35	before	before	IN
9936	2283	36	the	the	DT
9936	2283	37	cooking	cooking	NN
9936	2283	38	is	be	VBZ
9936	2283	39	finished	finish	VBN
9936	2283	40	.	.	.
9936	2284	1	When	when	WRB
9936	2284	2	it	-PRON-	PRP
9936	2284	3	is	be	VBZ
9936	2284	4	desired	desire	VBN
9936	2284	5	to	to	TO
9936	2284	6	draw	draw	VB
9936	2284	7	out	out	RP
9936	2284	8	the	the	DT
9936	2284	9	flavor	flavor	NN
9936	2284	10	,	,	,
9936	2284	11	as	as	IN
9936	2284	12	,	,	,
9936	2284	13	for	for	IN
9936	2284	14	instance	instance	NN
9936	2284	15	,	,	,
9936	2284	16	when	when	WRB
9936	2284	17	vegetables	vegetable	NNS
9936	2284	18	are	be	VBP
9936	2284	19	cooked	cook	VBN
9936	2284	20	for	for	IN
9936	2284	21	soup	soup	NN
9936	2284	22	or	or	CC
9936	2284	23	stews	stew	NNS
9936	2284	24	,	,	,
9936	2284	25	the	the	DT
9936	2284	26	salt	salt	NN
9936	2284	27	should	should	MD
9936	2284	28	be	be	VB
9936	2284	29	supplied	supply	VBN
9936	2284	30	when	when	WRB
9936	2284	31	the	the	DT
9936	2284	32	vegetables	vegetable	NNS
9936	2284	33	are	be	VBP
9936	2284	34	put	put	VBN
9936	2284	35	on	on	RP
9936	2284	36	to	to	TO
9936	2284	37	cook	cook	VB
9936	2284	38	.	.	.
9936	2285	1	Young	young	JJ
9936	2285	2	tender	tender	NN
9936	2285	3	vegetables	vegetable	NNS
9936	2285	4	may	may	MD
9936	2285	5	be	be	VB
9936	2285	6	cooked	cook	VBN
9936	2285	7	in	in	IN
9936	2285	8	salt	salt	NN
9936	2285	9	water	water	NN
9936	2285	10	,	,	,
9936	2285	11	but	but	CC
9936	2285	12	as	as	IN
9936	2285	13	such	such	JJ
9936	2285	14	water	water	NN
9936	2285	15	extracts	extract	VBZ
9936	2285	16	a	a	DT
9936	2285	17	certain	certain	JJ
9936	2285	18	amount	amount	NN
9936	2285	19	of	of	IN
9936	2285	20	flavor	flavor	NN
9936	2285	21	,	,	,
9936	2285	22	an	an	DT
9936	2285	23	effort	effort	NN
9936	2285	24	should	should	MD
9936	2285	25	be	be	VB
9936	2285	26	made	make	VBN
9936	2285	27	to	to	TO
9936	2285	28	use	use	VB
9936	2285	29	it	-PRON-	PRP
9936	2285	30	in	in	IN
9936	2285	31	the	the	DT
9936	2285	32	preparation	preparation	NN
9936	2285	33	of	of	IN
9936	2285	34	stews	stew	NNS
9936	2285	35	,	,	,
9936	2285	36	sauces	sauce	NNS
9936	2285	37	,	,	,
9936	2285	38	and	and	CC
9936	2285	39	soups	soup	NNS
9936	2285	40	.	.	.
9936	2286	1	SAUCES	sauce	NNS
9936	2286	2	FOR	for	IN
9936	2286	3	VEGETABLES	vegetables	NN
9936	2286	4	40	40	CD
9936	2286	5	.	.	.
9936	2287	1	Vegetables	vegetable	NNS
9936	2287	2	may	may	MD
9936	2287	3	,	,	,
9936	2287	4	of	of	IN
9936	2287	5	course	course	NN
9936	2287	6	,	,	,
9936	2287	7	be	be	VB
9936	2287	8	served	serve	VBN
9936	2287	9	plain	plain	JJ
9936	2287	10	,	,	,
9936	2287	11	but	but	CC
9936	2287	12	they	-PRON-	PRP
9936	2287	13	are	be	VBP
9936	2287	14	greatly	greatly	RB
9936	2287	15	improved	improve	VBN
9936	2287	16	in	in	IN
9936	2287	17	flavor	flavor	NN
9936	2287	18	,	,	,
9936	2287	19	nutritive	nutritive	JJ
9936	2287	20	value	value	NN
9936	2287	21	,	,	,
9936	2287	22	and	and	CC
9936	2287	23	often	often	RB
9936	2287	24	in	in	IN
9936	2287	25	appearance	appearance	NN
9936	2287	26	by	by	IN
9936	2287	27	the	the	DT
9936	2287	28	addition	addition	NN
9936	2287	29	of	of	IN
9936	2287	30	a	a	DT
9936	2287	31	well	well	RB
9936	2287	32	-	-	HYPH
9936	2287	33	seasoned	season	VBN
9936	2287	34	sauce	sauce	NN
9936	2287	35	.	.	.
9936	2288	1	Numerous	numerous	JJ
9936	2288	2	sauces	sauce	NNS
9936	2288	3	are	be	VBP
9936	2288	4	used	use	VBN
9936	2288	5	for	for	IN
9936	2288	6	this	this	DT
9936	2288	7	purpose	purpose	NN
9936	2288	8	,	,	,
9936	2288	9	the	the	DT
9936	2288	10	one	one	NN
9936	2288	11	to	to	TO
9936	2288	12	select	select	VB
9936	2288	13	depending	depend	VBG
9936	2288	14	somewhat	somewhat	RB
9936	2288	15	on	on	IN
9936	2288	16	the	the	DT
9936	2288	17	vegetable	vegetable	NN
9936	2288	18	,	,	,
9936	2288	19	the	the	DT
9936	2288	20	method	method	NN
9936	2288	21	of	of	IN
9936	2288	22	cooking	cooking	NN
9936	2288	23	employed	employ	VBN
9936	2288	24	,	,	,
9936	2288	25	and	and	CC
9936	2288	26	the	the	DT
9936	2288	27	flavor	flavor	NN
9936	2288	28	that	that	WDT
9936	2288	29	is	be	VBZ
9936	2288	30	desired	desire	VBN
9936	2288	31	.	.	.
9936	2289	1	Recipes	recipe	NNS
9936	2289	2	for	for	IN
9936	2289	3	the	the	DT
9936	2289	4	sauces	sauce	NNS
9936	2289	5	found	find	VBN
9936	2289	6	to	to	TO
9936	2289	7	be	be	VB
9936	2289	8	most	most	RBS
9936	2289	9	satisfactory	satisfactory	JJ
9936	2289	10	are	be	VBP
9936	2289	11	here	here	RB
9936	2289	12	given	give	VBN
9936	2289	13	.	.	.
9936	2290	1	It	-PRON-	PRP
9936	2290	2	will	will	MD
9936	2290	3	be	be	VB
9936	2290	4	well	well	JJ
9936	2290	5	to	to	TO
9936	2290	6	practice	practice	VB
9936	2290	7	the	the	DT
9936	2290	8	making	making	NN
9936	2290	9	of	of	IN
9936	2290	10	these	these	DT
9936	2290	11	,	,	,
9936	2290	12	so	so	IN
9936	2290	13	as	as	IN
9936	2290	14	to	to	TO
9936	2290	15	become	become	VB
9936	2290	16	familiar	familiar	JJ
9936	2290	17	with	with	IN
9936	2290	18	them	-PRON-	PRP
9936	2290	19	and	and	CC
9936	2290	20	thus	thus	RB
9936	2290	21	know	know	VBP
9936	2290	22	just	just	RB
9936	2290	23	what	what	WDT
9936	2290	24	sauce	sauce	NN
9936	2290	25	is	be	VBZ
9936	2290	26	meant	mean	VBN
9936	2290	27	when	when	WRB
9936	2290	28	reference	reference	NN
9936	2290	29	is	be	VBZ
9936	2290	30	made	make	VBN
9936	2290	31	to	to	IN
9936	2290	32	a	a	DT
9936	2290	33	particular	particular	JJ
9936	2290	34	sauce	sauce	NN
9936	2290	35	in	in	IN
9936	2290	36	the	the	DT
9936	2290	37	recipes	recipe	NNS
9936	2290	38	for	for	IN
9936	2290	39	vegetables	vegetable	NNS
9936	2290	40	.	.	.
9936	2291	1	The	the	DT
9936	2291	2	quantities	quantity	NNS
9936	2291	3	given	give	VBN
9936	2291	4	in	in	IN
9936	2291	5	the	the	DT
9936	2291	6	recipes	recipe	NNS
9936	2291	7	for	for	IN
9936	2291	8	sauces	sauce	NNS
9936	2291	9	will	will	MD
9936	2291	10	make	make	VB
9936	2291	11	sufficient	sufficient	JJ
9936	2291	12	sauce	sauce	NN
9936	2291	13	to	to	TO
9936	2291	14	dress	dress	VB
9936	2291	15	the	the	DT
9936	2291	16	vegetables	vegetable	NNS
9936	2291	17	required	require	VBN
9936	2291	18	for	for	IN
9936	2291	19	four	four	CD
9936	2291	20	to	to	TO
9936	2291	21	six	six	CD
9936	2291	22	persons	person	NNS
9936	2291	23	.	.	.
9936	2292	1	White	white	JJ
9936	2292	2	sauce	sauce	NN
9936	2292	3	,	,	,
9936	2292	4	which	which	WDT
9936	2292	5	is	be	VBZ
9936	2292	6	probably	probably	RB
9936	2292	7	the	the	DT
9936	2292	8	one	one	NN
9936	2292	9	that	that	WDT
9936	2292	10	is	be	VBZ
9936	2292	11	used	use	VBN
9936	2292	12	oftenest	oftenest	NN
9936	2292	13	,	,	,
9936	2292	14	may	may	MD
9936	2292	15	be	be	VB
9936	2292	16	made	make	VBN
9936	2292	17	in	in	IN
9936	2292	18	various	various	JJ
9936	2292	19	thicknesses	thickness	NNS
9936	2292	20	,	,	,
9936	2292	21	as	as	IN
9936	2292	22	has	have	VBZ
9936	2292	23	been	be	VBN
9936	2292	24	explained	explain	VBN
9936	2292	25	previously	previously	RB
9936	2292	26	.	.	.
9936	2293	1	However	however	RB
9936	2293	2	,	,	,
9936	2293	3	the	the	DT
9936	2293	4	medium	medium	JJ
9936	2293	5	white	white	JJ
9936	2293	6	sauce	sauce	NN
9936	2293	7	has	have	VBZ
9936	2293	8	been	be	VBN
9936	2293	9	found	find	VBN
9936	2293	10	to	to	TO
9936	2293	11	be	be	VB
9936	2293	12	the	the	DT
9936	2293	13	one	one	CD
9936	2293	14	most	most	RBS
9936	2293	15	nearly	nearly	RB
9936	2293	16	correct	correct	JJ
9936	2293	17	for	for	IN
9936	2293	18	vegetables	vegetable	NNS
9936	2293	19	and	and	CC
9936	2293	20	consequently	consequently	RB
9936	2293	21	the	the	DT
9936	2293	22	one	one	CD
9936	2293	23	most	most	RBS
9936	2293	24	preferred	preferred	JJ
9936	2293	25	.	.	.
9936	2294	1	MEDIUM	MEDIUM	NNP
9936	2294	2	WHITE	WHITE	NNP
9936	2294	3	SAUCE	SAUCE	NNP
9936	2294	4	2	2	CD
9936	2294	5	Tb	Tb	NNP
9936	2294	6	.	.	.
9936	2295	1	butter	butter	NN
9936	2295	2	2	2	CD
9936	2295	3	Tb	Tb	NNP
9936	2295	4	.	.	.
9936	2296	1	flour	flour	NN
9936	2296	2	1/2	1/2	CD
9936	2296	3	tsp	tsp	NN
9936	2296	4	.	.	.
9936	2297	1	salt	salt	NNP
9936	2297	2	Dash	Dash	NNP
9936	2297	3	of	of	IN
9936	2297	4	pepper	pepper	NN
9936	2297	5	1	1	CD
9936	2297	6	c.	c.	NN
9936	2297	7	milk	milk	NN
9936	2297	8	Melt	Melt	NNP
9936	2297	9	the	the	DT
9936	2297	10	butter	butter	NN
9936	2297	11	and	and	CC
9936	2297	12	add	add	VB
9936	2297	13	the	the	DT
9936	2297	14	flour	flour	NN
9936	2297	15	,	,	,
9936	2297	16	salt	salt	NN
9936	2297	17	,	,	,
9936	2297	18	and	and	CC
9936	2297	19	pepper	pepper	NN
9936	2297	20	.	.	.
9936	2298	1	Pour	pour	VB
9936	2298	2	into	into	IN
9936	2298	3	this	this	DT
9936	2298	4	the	the	DT
9936	2298	5	milk	milk	NN
9936	2298	6	,	,	,
9936	2298	7	which	which	WDT
9936	2298	8	has	have	VBZ
9936	2298	9	been	be	VBN
9936	2298	10	previously	previously	RB
9936	2298	11	heated	heat	VBN
9936	2298	12	,	,	,
9936	2298	13	and	and	CC
9936	2298	14	cook	cook	VB
9936	2298	15	together	together	RB
9936	2298	16	until	until	IN
9936	2298	17	the	the	DT
9936	2298	18	flour	flour	NN
9936	2298	19	thickens	thicken	VBZ
9936	2298	20	completely	completely	RB
9936	2298	21	.	.	.
9936	2299	1	Pour	pour	VB
9936	2299	2	over	over	IN
9936	2299	3	the	the	DT
9936	2299	4	vegetable	vegetable	NN
9936	2299	5	,	,	,
9936	2299	6	from	from	IN
9936	2299	7	which	which	WDT
9936	2299	8	the	the	DT
9936	2299	9	water	water	NN
9936	2299	10	has	have	VBZ
9936	2299	11	been	be	VBN
9936	2299	12	previously	previously	RB
9936	2299	13	drained	drain	VBN
9936	2299	14	,	,	,
9936	2299	15	and	and	CC
9936	2299	16	serve	serve	VB
9936	2299	17	.	.	.
9936	2300	1	VEGETABLE	VEGETABLE	NNP
9936	2300	2	SAUCE	SAUCE	NNP
9936	2300	3	2	2	CD
9936	2300	4	Tb	Tb	NNP
9936	2300	5	.	.	.
9936	2301	1	butter	butter	NN
9936	2301	2	2	2	CD
9936	2301	3	Tb	Tb	NNP
9936	2301	4	.	.	.
9936	2302	1	flour	flour	NN
9936	2302	2	1/2	1/2	CD
9936	2302	3	tsp	tsp	NN
9936	2302	4	.	.	.
9936	2303	1	salt	salt	NNP
9936	2303	2	Dash	Dash	NNP
9936	2303	3	of	of	IN
9936	2303	4	pepper	pepper	NN
9936	2303	5	1/2	1/2	CD
9936	2303	6	c.	c.	NN
9936	2303	7	milk	milk	NN
9936	2303	8	1/2	1/2	CD
9936	2303	9	c.	c.	NN
9936	2303	10	water	water	NN
9936	2303	11	in	in	IN
9936	2303	12	which	which	WDT
9936	2303	13	vegetable	vegetable	NN
9936	2303	14	was	be	VBD
9936	2303	15	cooked	cook	VBN
9936	2303	16	Melt	Melt	NNP
9936	2303	17	the	the	DT
9936	2303	18	butter	butter	NN
9936	2303	19	,	,	,
9936	2303	20	add	add	VB
9936	2303	21	the	the	DT
9936	2303	22	flour	flour	NN
9936	2303	23	,	,	,
9936	2303	24	salt	salt	NN
9936	2303	25	,	,	,
9936	2303	26	and	and	CC
9936	2303	27	pepper	pepper	NN
9936	2303	28	,	,	,
9936	2303	29	and	and	CC
9936	2303	30	pour	pour	VB
9936	2303	31	into	into	IN
9936	2303	32	this	this	DT
9936	2303	33	the	the	DT
9936	2303	34	heated	heated	JJ
9936	2303	35	liquids	liquid	NNS
9936	2303	36	.	.	.
9936	2304	1	Cook	cook	VB
9936	2304	2	until	until	IN
9936	2304	3	the	the	DT
9936	2304	4	mixture	mixture	NN
9936	2304	5	thickens	thicken	VBZ
9936	2304	6	.	.	.
9936	2305	1	Pour	pour	VB
9936	2305	2	over	over	IN
9936	2305	3	the	the	DT
9936	2305	4	drained	drain	VBN
9936	2305	5	vegetable	vegetable	NN
9936	2305	6	and	and	CC
9936	2305	7	serve	serve	VB
9936	2305	8	hot	hot	JJ
9936	2305	9	.	.	.
9936	2306	1	DRAWN	DRAWN	NNP
9936	2306	2	-	-	HYPH
9936	2306	3	BUTTER	butter	NN
9936	2306	4	SAUCE	SAUCE	VBD
9936	2306	5	1/4	1/4	CD
9936	2306	6	c.	c.	NN
9936	2306	7	butter	butter	NN
9936	2306	8	2	2	CD
9936	2306	9	Tb	Tb	NNP
9936	2306	10	.	.	.
9936	2307	1	flour	flour	NN
9936	2307	2	1/2	1/2	CD
9936	2307	3	tsp	tsp	NN
9936	2307	4	.	.	.
9936	2308	1	salt	salt	NNP
9936	2308	2	Dash	Dash	NNP
9936	2308	3	of	of	IN
9936	2308	4	pepper	pepper	NN
9936	2308	5	1	1	CD
9936	2308	6	c.	c.	NN
9936	2308	7	hot	hot	JJ
9936	2308	8	water	water	NN
9936	2308	9	Melt	Melt	NNP
9936	2308	10	the	the	DT
9936	2308	11	butter	butter	NN
9936	2308	12	,	,	,
9936	2308	13	add	add	VB
9936	2308	14	the	the	DT
9936	2308	15	flour	flour	NN
9936	2308	16	,	,	,
9936	2308	17	salt	salt	NN
9936	2308	18	,	,	,
9936	2308	19	and	and	CC
9936	2308	20	pepper	pepper	NN
9936	2308	21	,	,	,
9936	2308	22	and	and	CC
9936	2308	23	pour	pour	VB
9936	2308	24	into	into	IN
9936	2308	25	this	this	DT
9936	2308	26	the	the	DT
9936	2308	27	hot	hot	JJ
9936	2308	28	water	water	NN
9936	2308	29	.	.	.
9936	2309	1	Boil	Boil	NNP
9936	2309	2	for	for	IN
9936	2309	3	a	a	DT
9936	2309	4	few	few	JJ
9936	2309	5	minutes	minute	NNS
9936	2309	6	and	and	CC
9936	2309	7	serve	serve	VBP
9936	2309	8	.	.	.
9936	2310	1	HOLLANDAISE	HOLLANDAISE	NNP
9936	2310	2	SAUCE	SAUCE	NNP
9936	2310	3	1/3	1/3	CD
9936	2310	4	c.	c.	NN
9936	2310	5	butter	butter	NN
9936	2310	6	1	1	CD
9936	2310	7	Tb	Tb	NNP
9936	2310	8	.	.	.
9936	2311	1	flour	flour	NN
9936	2311	2	1/4	1/4	CD
9936	2311	3	tsp	tsp	NN
9936	2311	4	.	.	.
9936	2312	1	salt	salt	NN
9936	2312	2	1/2	1/2	CD
9936	2312	3	c.	c.	NN
9936	2312	4	boiling	boil	VBG
9936	2312	5	water	water	NN
9936	2312	6	1	1	CD
9936	2312	7	egg	egg	NNP
9936	2312	8	yolk	yolk	NNP
9936	2312	9	2	2	CD
9936	2312	10	Tb	Tb	NNP
9936	2312	11	.	.	.
9936	2313	1	vinegar	vinegar	NN
9936	2313	2	or	or	CC
9936	2313	3	lemon	lemon	NN
9936	2313	4	juice	juice	NN
9936	2313	5	Melt	Melt	NNP
9936	2313	6	the	the	DT
9936	2313	7	butter	butter	NN
9936	2313	8	,	,	,
9936	2313	9	add	add	VB
9936	2313	10	the	the	DT
9936	2313	11	flour	flour	NN
9936	2313	12	,	,	,
9936	2313	13	salt	salt	NN
9936	2313	14	,	,	,
9936	2313	15	and	and	CC
9936	2313	16	water	water	NN
9936	2313	17	,	,	,
9936	2313	18	and	and	CC
9936	2313	19	cook	cook	VB
9936	2313	20	until	until	IN
9936	2313	21	the	the	DT
9936	2313	22	mixture	mixture	NN
9936	2313	23	thickens	thicken	VBZ
9936	2313	24	.	.	.
9936	2314	1	While	while	IN
9936	2314	2	still	still	RB
9936	2314	3	hot	hot	JJ
9936	2314	4	,	,	,
9936	2314	5	pour	pour	VBP
9936	2314	6	over	over	IN
9936	2314	7	the	the	DT
9936	2314	8	slightly	slightly	RB
9936	2314	9	beaten	beat	VBN
9936	2314	10	egg	egg	NNP
9936	2314	11	yolk	yolk	NNP
9936	2314	12	,	,	,
9936	2314	13	beating	beat	VBG
9936	2314	14	constantly	constantly	RB
9936	2314	15	to	to	TO
9936	2314	16	prevent	prevent	VB
9936	2314	17	curding	curding	NN
9936	2314	18	.	.	.
9936	2315	1	Add	add	VB
9936	2315	2	the	the	DT
9936	2315	3	vinegar	vinegar	NN
9936	2315	4	or	or	CC
9936	2315	5	lemon	lemon	NN
9936	2315	6	juice	juice	NN
9936	2315	7	.	.	.
9936	2316	1	Serve	serve	VB
9936	2316	2	with	with	IN
9936	2316	3	vegetables	vegetable	NNS
9936	2316	4	that	that	WDT
9936	2316	5	have	have	VBP
9936	2316	6	been	be	VBN
9936	2316	7	boiled	boil	VBN
9936	2316	8	in	in	IN
9936	2316	9	salt	salt	NN
9936	2316	10	water	water	NN
9936	2316	11	.	.	.
9936	2317	1	SOUR	sour	JJ
9936	2317	2	-	-	HYPH
9936	2317	3	CREAM	cream	NN
9936	2317	4	DRESSING	dressing	NN
9936	2317	5	2	2	CD
9936	2317	6	Tb	Tb	NNS
9936	2317	7	.	.	.
9936	2318	1	butter	butter	NN
9936	2318	2	2	2	CD
9936	2318	3	Tb	Tb	NNP
9936	2318	4	.	.	.
9936	2319	1	flour	flour	NN
9936	2319	2	1/2	1/2	CD
9936	2319	3	tsp	tsp	NN
9936	2319	4	.	.	.
9936	2320	1	salt	salt	NNP
9936	2320	2	Dash	Dash	NNP
9936	2320	3	of	of	IN
9936	2320	4	pepper	pepper	NN
9936	2320	5	3/4	3/4	CD
9936	2320	6	c.	c.	NN
9936	2320	7	milk	milk	NN
9936	2320	8	or	or	CC
9936	2320	9	sweet	sweet	JJ
9936	2320	10	cream	cream	NN
9936	2320	11	1/4	1/4	CD
9936	2320	12	c.	c.	NN
9936	2320	13	vinegar	vinegar	NN
9936	2320	14	Melt	Melt	NNP
9936	2320	15	the	the	DT
9936	2320	16	butter	butter	NN
9936	2320	17	and	and	CC
9936	2320	18	add	add	VB
9936	2320	19	the	the	DT
9936	2320	20	flour	flour	NN
9936	2320	21	,	,	,
9936	2320	22	salt	salt	NN
9936	2320	23	,	,	,
9936	2320	24	and	and	CC
9936	2320	25	pepper	pepper	NN
9936	2320	26	.	.	.
9936	2321	1	Pour	pour	VB
9936	2321	2	into	into	IN
9936	2321	3	this	this	DT
9936	2321	4	the	the	DT
9936	2321	5	heated	heated	JJ
9936	2321	6	milk	milk	NN
9936	2321	7	or	or	CC
9936	2321	8	cream	cream	NN
9936	2321	9	,	,	,
9936	2321	10	and	and	CC
9936	2321	11	allow	allow	VB
9936	2321	12	the	the	DT
9936	2321	13	sauce	sauce	NN
9936	2321	14	to	to	IN
9936	2321	15	thicken	thicken	VB
9936	2321	16	.	.	.
9936	2322	1	Then	then	RB
9936	2322	2	add	add	VB
9936	2322	3	the	the	DT
9936	2322	4	vinegar	vinegar	NN
9936	2322	5	,	,	,
9936	2322	6	stirring	stir	VBG
9936	2322	7	rapidly	rapidly	RB
9936	2322	8	,	,	,
9936	2322	9	and	and	CC
9936	2322	10	serve	serve	VB
9936	2322	11	hot	hot	JJ
9936	2322	12	.	.	.
9936	2323	1	TOMATO	TOMATO	NNP
9936	2323	2	SAUCE	SAUCE	VBD
9936	2323	3	1	1	CD
9936	2323	4	-	-	SYM
9936	2323	5	1/2	1/2	CD
9936	2323	6	c.	c.	NN
9936	2323	7	stewed	stew	VBD
9936	2323	8	tomatoes	tomato	NNS
9936	2323	9	1	1	CD
9936	2323	10	slice	slice	NN
9936	2323	11	onion	onion	NN
9936	2323	12	2	2	CD
9936	2323	13	Tb	Tb	NNP
9936	2323	14	.	.	.
9936	2324	1	butter	butter	NN
9936	2324	2	2	2	CD
9936	2324	3	Tb	Tb	NNP
9936	2324	4	.	.	.
9936	2325	1	flour	flour	NN
9936	2325	2	1/2	1/2	CD
9936	2325	3	tsp	tsp	NN
9936	2325	4	.	.	.
9936	2326	1	salt	salt	NNP
9936	2326	2	Dash	Dash	NNP
9936	2326	3	of	of	IN
9936	2326	4	pepper	pepper	NN
9936	2326	5	Heat	heat	NN
9936	2326	6	the	the	DT
9936	2326	7	tomatoes	tomato	NNS
9936	2326	8	with	with	IN
9936	2326	9	the	the	DT
9936	2326	10	onion	onion	NN
9936	2326	11	and	and	CC
9936	2326	12	force	force	NN
9936	2326	13	through	through	IN
9936	2326	14	a	a	DT
9936	2326	15	sieve	sieve	NN
9936	2326	16	.	.	.
9936	2327	1	Melt	melt	VB
9936	2327	2	the	the	DT
9936	2327	3	butter	butter	NN
9936	2327	4	,	,	,
9936	2327	5	add	add	VB
9936	2327	6	the	the	DT
9936	2327	7	flour	flour	NN
9936	2327	8	,	,	,
9936	2327	9	salt	salt	NN
9936	2327	10	,	,	,
9936	2327	11	pepper	pepper	NN
9936	2327	12	,	,	,
9936	2327	13	and	and	CC
9936	2327	14	the	the	DT
9936	2327	15	strained	strained	JJ
9936	2327	16	tomatoes	tomato	NNS
9936	2327	17	.	.	.
9936	2328	1	Cook	cook	VB
9936	2328	2	together	together	RB
9936	2328	3	until	until	IN
9936	2328	4	thick	thick	JJ
9936	2328	5	,	,	,
9936	2328	6	remove	remove	VB
9936	2328	7	,	,	,
9936	2328	8	and	and	CC
9936	2328	9	serve	serve	VB
9936	2328	10	hot	hot	JJ
9936	2328	11	with	with	IN
9936	2328	12	a	a	DT
9936	2328	13	vegetable	vegetable	NN
9936	2328	14	.	.	.
9936	2329	1	MAÃ	MAÃ	NNP
9936	2329	2	�	�	NNP
9936	2329	3	TRE	TRE	NNP
9936	2329	4	D'HÃ	d'hã	RB
9936	2329	5	�	�	JJ
9936	2329	6	TEL	TEL	NNP
9936	2329	7	SAUCE	SAUCE	VBD
9936	2329	8	1/3	1/3	CD
9936	2329	9	c.	c.	NN
9936	2329	10	butter	butter	NN
9936	2329	11	1	1	CD
9936	2329	12	Tb	Tb	NNP
9936	2329	13	.	.	.
9936	2330	1	chopped	chop	VBN
9936	2330	2	parsley	parsley	NNP
9936	2330	3	2	2	CD
9936	2330	4	Tb	Tb	NNP
9936	2330	5	.	.	.
9936	2331	1	lemon	lemon	NNP
9936	2331	2	juice	juice	NNP
9936	2331	3	1/4	1/4	CD
9936	2331	4	tsp	tsp	NN
9936	2331	5	.	.	.
9936	2332	1	salt	salt	NNP
9936	2332	2	Dash	Dash	NNP
9936	2332	3	of	of	IN
9936	2332	4	pepper	pepper	NN
9936	2332	5	Melt	Melt	NNP
9936	2332	6	the	the	DT
9936	2332	7	butter	butter	NN
9936	2332	8	and	and	CC
9936	2332	9	add	add	VB
9936	2332	10	the	the	DT
9936	2332	11	chopped	chop	VBN
9936	2332	12	parsley	parsley	NN
9936	2332	13	,	,	,
9936	2332	14	lemon	lemon	NN
9936	2332	15	juice	juice	NN
9936	2332	16	,	,	,
9936	2332	17	salt	salt	NN
9936	2332	18	,	,	,
9936	2332	19	and	and	CC
9936	2332	20	pepper	pepper	NN
9936	2332	21	.	.	.
9936	2333	1	Mix	mix	VB
9936	2333	2	well	well	RB
9936	2333	3	,	,	,
9936	2333	4	and	and	CC
9936	2333	5	allow	allow	VB
9936	2333	6	the	the	DT
9936	2333	7	whole	whole	NN
9936	2333	8	to	to	TO
9936	2333	9	boil	boil	VB
9936	2333	10	,	,	,
9936	2333	11	but	but	CC
9936	2333	12	not	not	RB
9936	2333	13	to	to	TO
9936	2333	14	brown	brown	VB
9936	2333	15	.	.	.
9936	2334	1	Pour	pour	VB
9936	2334	2	over	over	IN
9936	2334	3	the	the	DT
9936	2334	4	vegetable	vegetable	NN
9936	2334	5	and	and	CC
9936	2334	6	serve	serve	VB
9936	2334	7	.	.	.
9936	2335	1	PARSLEY	parsley	NN
9936	2335	2	-	-	HYPH
9936	2335	3	BUTTER	butter	NN
9936	2335	4	SAUCE	SAUCE	VBD
9936	2335	5	1/2	1/2	CD
9936	2335	6	c.	c.	NN
9936	2335	7	butter	butter	NN
9936	2335	8	1	1	CD
9936	2335	9	Tb	Tb	NNP
9936	2335	10	.	.	.
9936	2336	1	chopped	chop	VBD
9936	2336	2	parsley	parsley	NNP
9936	2336	3	1/2	1/2	CD
9936	2336	4	tsp	tsp	NN
9936	2336	5	.	.	.
9936	2337	1	salt	salt	NNP
9936	2337	2	Dash	Dash	NNP
9936	2337	3	of	of	IN
9936	2337	4	pepper	pepper	NN
9936	2337	5	Heat	Heat	NNP
9936	2337	6	the	the	DT
9936	2337	7	butter	butter	NN
9936	2337	8	in	in	IN
9936	2337	9	a	a	DT
9936	2337	10	saucepan	saucepan	NN
9936	2337	11	until	until	IN
9936	2337	12	it	-PRON-	PRP
9936	2337	13	is	be	VBZ
9936	2337	14	well	well	RB
9936	2337	15	browned	brown	VBN
9936	2337	16	,	,	,
9936	2337	17	and	and	CC
9936	2337	18	then	then	RB
9936	2337	19	add	add	VB
9936	2337	20	the	the	DT
9936	2337	21	parsley	parsley	NN
9936	2337	22	,	,	,
9936	2337	23	salt	salt	NN
9936	2337	24	,	,	,
9936	2337	25	and	and	CC
9936	2337	26	pepper	pepper	NN
9936	2337	27	.	.	.
9936	2338	1	Allow	allow	VB
9936	2338	2	the	the	DT
9936	2338	3	sauce	sauce	NN
9936	2338	4	to	to	TO
9936	2338	5	become	become	VB
9936	2338	6	hot	hot	JJ
9936	2338	7	,	,	,
9936	2338	8	but	but	CC
9936	2338	9	not	not	RB
9936	2338	10	to	to	TO
9936	2338	11	boil	boil	VB
9936	2338	12	.	.	.
9936	2339	1	This	this	DT
9936	2339	2	is	be	VBZ
9936	2339	3	an	an	DT
9936	2339	4	excellent	excellent	JJ
9936	2339	5	sauce	sauce	NN
9936	2339	6	to	to	TO
9936	2339	7	use	use	VB
9936	2339	8	over	over	RP
9936	2339	9	new	new	JJ
9936	2339	10	potatoes	potato	NNS
9936	2339	11	or	or	CC
9936	2339	12	diced	dice	VBN
9936	2339	13	vegetables	vegetable	NNS
9936	2339	14	,	,	,
9936	2339	15	such	such	JJ
9936	2339	16	as	as	IN
9936	2339	17	turnips	turnip	NNS
9936	2339	18	or	or	CC
9936	2339	19	carrots	carrot	NNS
9936	2339	20	.	.	.
9936	2340	1	ASPARAGUS	asparagus	NN
9936	2340	2	AND	and	CC
9936	2340	3	ITS	its	PRP$
9936	2340	4	PREPARATION	preparation	NN
9936	2340	5	41	41	CD
9936	2340	6	.	.	.
9936	2341	1	ASPARAGUS	ASPARAGUS	NNP
9936	2341	2	is	be	VBZ
9936	2341	3	a	a	DT
9936	2341	4	vegetable	vegetable	NN
9936	2341	5	that	that	WDT
9936	2341	6	consists	consist	VBZ
9936	2341	7	of	of	IN
9936	2341	8	the	the	DT
9936	2341	9	shoots	shoot	NNS
9936	2341	10	of	of	IN
9936	2341	11	the	the	DT
9936	2341	12	plant	plant	NN
9936	2341	13	,	,	,
9936	2341	14	which	which	WDT
9936	2341	15	are	be	VBP
9936	2341	16	eaten	eat	VBN
9936	2341	17	before	before	IN
9936	2341	18	the	the	DT
9936	2341	19	blossoms	blossom	NNS
9936	2341	20	develop	develop	VBP
9936	2341	21	.	.	.
9936	2342	1	It	-PRON-	PRP
9936	2342	2	grows	grow	VBZ
9936	2342	3	quickly	quickly	RB
9936	2342	4	and	and	CC
9936	2342	5	is	be	VBZ
9936	2342	6	very	very	RB
9936	2342	7	tender	tender	JJ
9936	2342	8	if	if	IN
9936	2342	9	the	the	DT
9936	2342	10	shoots	shoot	NNS
9936	2342	11	are	be	VBP
9936	2342	12	clipped	clip	VBN
9936	2342	13	at	at	IN
9936	2342	14	just	just	RB
9936	2342	15	the	the	DT
9936	2342	16	right	right	JJ
9936	2342	17	time	time	NN
9936	2342	18	after	after	IN
9936	2342	19	they	-PRON-	PRP
9936	2342	20	appear	appear	VBP
9936	2342	21	above	above	IN
9936	2342	22	the	the	DT
9936	2342	23	ground	ground	NN
9936	2342	24	.	.	.
9936	2343	1	It	-PRON-	PRP
9936	2343	2	comes	come	VBZ
9936	2343	3	early	early	RB
9936	2343	4	in	in	IN
9936	2343	5	the	the	DT
9936	2343	6	spring	spring	NN
9936	2343	7	,	,	,
9936	2343	8	being	be	VBG
9936	2343	9	about	about	IN
9936	2343	10	the	the	DT
9936	2343	11	first	first	JJ
9936	2343	12	green	green	JJ
9936	2343	13	vegetable	vegetable	NN
9936	2343	14	that	that	WDT
9936	2343	15	gets	get	VBZ
9936	2343	16	into	into	IN
9936	2343	17	the	the	DT
9936	2343	18	local	local	JJ
9936	2343	19	market	market	NN
9936	2343	20	,	,	,
9936	2343	21	but	but	CC
9936	2343	22	its	-PRON-	PRP$
9936	2343	23	season	season	NN
9936	2343	24	is	be	VBZ
9936	2343	25	comparatively	comparatively	RB
9936	2343	26	short	short	JJ
9936	2343	27	.	.	.
9936	2344	1	It	-PRON-	PRP
9936	2344	2	does	do	VBZ
9936	2344	3	not	not	RB
9936	2344	4	keep	keep	VB
9936	2344	5	long	long	RB
9936	2344	6	after	after	IN
9936	2344	7	it	-PRON-	PRP
9936	2344	8	is	be	VBZ
9936	2344	9	purchased	purchase	VBN
9936	2344	10	and	and	CC
9936	2344	11	is	be	VBZ
9936	2344	12	better	well	JJR
9936	2344	13	when	when	WRB
9936	2344	14	it	-PRON-	PRP
9936	2344	15	is	be	VBZ
9936	2344	16	used	use	VBN
9936	2344	17	at	at	IN
9936	2344	18	once	once	RB
9936	2344	19	.	.	.
9936	2345	1	If	if	IN
9936	2345	2	asparagus	asparagus	NN
9936	2345	3	must	must	MD
9936	2345	4	be	be	VB
9936	2345	5	kept	keep	VBN
9936	2345	6	for	for	IN
9936	2345	7	any	any	DT
9936	2345	8	length	length	NN
9936	2345	9	of	of	IN
9936	2345	10	time	time	NN
9936	2345	11	,	,	,
9936	2345	12	it	-PRON-	PRP
9936	2345	13	should	should	MD
9936	2345	14	be	be	VB
9936	2345	15	stored	store	VBN
9936	2345	16	in	in	IN
9936	2345	17	a	a	DT
9936	2345	18	cool	cool	JJ
9936	2345	19	,	,	,
9936	2345	20	damp	damp	JJ
9936	2345	21	place	place	NN
9936	2345	22	.	.	.
9936	2346	1	42	42	CD
9936	2346	2	.	.	.
9936	2347	1	In	in	IN
9936	2347	2	selecting	select	VBG
9936	2347	3	asparagus	asparagus	NN
9936	2347	4	,	,	,
9936	2347	5	it	-PRON-	PRP
9936	2347	6	should	should	MD
9936	2347	7	be	be	VB
9936	2347	8	remembered	remember	VBN
9936	2347	9	that	that	IN
9936	2347	10	there	there	EX
9936	2347	11	are	be	VBP
9936	2347	12	two	two	CD
9936	2347	13	varieties	variety	NNS
9936	2347	14	,	,	,
9936	2347	15	one	one	CD
9936	2347	16	of	of	IN
9936	2347	17	which	which	WDT
9936	2347	18	is	be	VBZ
9936	2347	19	green	green	JJ
9936	2347	20	and	and	CC
9936	2347	21	the	the	DT
9936	2347	22	other	other	JJ
9936	2347	23	white	white	NN
9936	2347	24	.	.	.
9936	2348	1	The	the	DT
9936	2348	2	stems	stem	NNS
9936	2348	3	of	of	IN
9936	2348	4	the	the	DT
9936	2348	5	green	green	JJ
9936	2348	6	asparagus	asparagus	NN
9936	2348	7	should	should	MD
9936	2348	8	be	be	VB
9936	2348	9	green	green	JJ
9936	2348	10	to	to	IN
9936	2348	11	the	the	DT
9936	2348	12	bottom	bottom	NN
9936	2348	13	,	,	,
9936	2348	14	and	and	CC
9936	2348	15	should	should	MD
9936	2348	16	not	not	RB
9936	2348	17	be	be	VB
9936	2348	18	hard	hard	JJ
9936	2348	19	nor	nor	CC
9936	2348	20	woody	woody	JJ
9936	2348	21	where	where	WRB
9936	2348	22	they	-PRON-	PRP
9936	2348	23	are	be	VBP
9936	2348	24	cut	cut	VBN
9936	2348	25	from	from	IN
9936	2348	26	the	the	DT
9936	2348	27	plant	plant	NN
9936	2348	28	.	.	.
9936	2349	1	However	however	RB
9936	2349	2	,	,	,
9936	2349	3	if	if	IN
9936	2349	4	a	a	DT
9936	2349	5	part	part	NN
9936	2349	6	of	of	IN
9936	2349	7	the	the	DT
9936	2349	8	stems	stem	NNS
9936	2349	9	is	be	VBZ
9936	2349	10	found	find	VBN
9936	2349	11	to	to	TO
9936	2349	12	be	be	VB
9936	2349	13	woody	woody	NN
9936	2349	14	,	,	,
9936	2349	15	the	the	DT
9936	2349	16	hard	hard	JJ
9936	2349	17	ends	end	NNS
9936	2349	18	should	should	MD
9936	2349	19	not	not	RB
9936	2349	20	be	be	VB
9936	2349	21	rejected	reject	VBN
9936	2349	22	,	,	,
9936	2349	23	for	for	IN
9936	2349	24	the	the	DT
9936	2349	25	outside	outside	NN
9936	2349	26	may	may	MD
9936	2349	27	be	be	VB
9936	2349	28	peeled	peel	VBN
9936	2349	29	off	off	RP
9936	2349	30	and	and	CC
9936	2349	31	the	the	DT
9936	2349	32	center	center	NN
9936	2349	33	used	use	VBD
9936	2349	34	,	,	,
9936	2349	35	or	or	CC
9936	2349	36	the	the	DT
9936	2349	37	hard	hard	JJ
9936	2349	38	ends	end	NNS
9936	2349	39	may	may	MD
9936	2349	40	be	be	VB
9936	2349	41	cooked	cook	VBN
9936	2349	42	with	with	IN
9936	2349	43	other	other	JJ
9936	2349	44	vegetables	vegetable	NNS
9936	2349	45	for	for	IN
9936	2349	46	the	the	DT
9936	2349	47	making	making	NN
9936	2349	48	of	of	IN
9936	2349	49	soup	soup	NN
9936	2349	50	.	.	.
9936	2350	1	The	the	DT
9936	2350	2	white	white	JJ
9936	2350	3	asparagus	asparagus	NN
9936	2350	4	will	will	MD
9936	2350	5	have	have	VB
9936	2350	6	slightly	slightly	RB
9936	2350	7	green	green	JJ
9936	2350	8	tips	tip	NNS
9936	2350	9	,	,	,
9936	2350	10	while	while	IN
9936	2350	11	the	the	DT
9936	2350	12	rest	rest	NN
9936	2350	13	of	of	IN
9936	2350	14	the	the	DT
9936	2350	15	stem	stem	NN
9936	2350	16	will	will	MD
9936	2350	17	be	be	VB
9936	2350	18	white	white	JJ
9936	2350	19	.	.	.
9936	2351	1	Asparagus	Asparagus	NNP
9936	2351	2	is	be	VBZ
9936	2351	3	one	one	CD
9936	2351	4	of	of	IN
9936	2351	5	the	the	DT
9936	2351	6	succulent	succulent	JJ
9936	2351	7	vegetables	vegetable	NNS
9936	2351	8	comparatively	comparatively	RB
9936	2351	9	low	low	JJ
9936	2351	10	in	in	IN
9936	2351	11	food	food	NN
9936	2351	12	value	value	NN
9936	2351	13	.	.	.
9936	2352	1	It	-PRON-	PRP
9936	2352	2	contains	contain	VBZ
9936	2352	3	,	,	,
9936	2352	4	as	as	IN
9936	2352	5	Table	table	NN
9936	2352	6	I	-PRON-	PRP
9936	2352	7	shows	show	VBZ
9936	2352	8	,	,	,
9936	2352	9	only	only	RB
9936	2352	10	one	one	CD
9936	2352	11	-	-	HYPH
9936	2352	12	fourth	fourth	NN
9936	2352	13	as	as	IN
9936	2352	14	many	many	JJ
9936	2352	15	calories	calorie	NNS
9936	2352	16	to	to	IN
9936	2352	17	the	the	DT
9936	2352	18	pound	pound	NN
9936	2352	19	as	as	IN
9936	2352	20	potatoes	potato	NNS
9936	2352	21	.	.	.
9936	2353	1	Its	-PRON-	PRP$
9936	2353	2	food	food	NN
9936	2353	3	value	value	NN
9936	2353	4	,	,	,
9936	2353	5	however	however	RB
9936	2353	6	,	,	,
9936	2353	7	may	may	MD
9936	2353	8	be	be	VB
9936	2353	9	increased	increase	VBN
9936	2353	10	by	by	IN
9936	2353	11	dressing	dress	VBG
9936	2353	12	it	-PRON-	PRP
9936	2353	13	with	with	IN
9936	2353	14	butter	butter	NN
9936	2353	15	after	after	IN
9936	2353	16	the	the	DT
9936	2353	17	vegetable	vegetable	NN
9936	2353	18	has	have	VBZ
9936	2353	19	been	be	VBN
9936	2353	20	cooked	cook	VBN
9936	2353	21	or	or	CC
9936	2353	22	by	by	IN
9936	2353	23	serving	serve	VBG
9936	2353	24	with	with	IN
9936	2353	25	it	-PRON-	PRP
9936	2353	26	a	a	DT
9936	2353	27	sauce	sauce	NN
9936	2353	28	made	make	VBN
9936	2353	29	with	with	IN
9936	2353	30	milk	milk	NN
9936	2353	31	,	,	,
9936	2353	32	butter	butter	NN
9936	2353	33	,	,	,
9936	2353	34	flour	flour	NN
9936	2353	35	,	,	,
9936	2353	36	etc	etc	FW
9936	2353	37	.	.	.
9936	2354	1	Then	then	RB
9936	2354	2	,	,	,
9936	2354	3	too	too	RB
9936	2354	4	,	,	,
9936	2354	5	asparagus	asparagus	NNP
9936	2354	6	is	be	VBZ
9936	2354	7	sometimes	sometimes	RB
9936	2354	8	served	serve	VBN
9936	2354	9	on	on	IN
9936	2354	10	toast	toast	NN
9936	2354	11	,	,	,
9936	2354	12	which	which	WDT
9936	2354	13	is	be	VBZ
9936	2354	14	another	another	DT
9936	2354	15	means	means	NN
9936	2354	16	of	of	IN
9936	2354	17	making	make	VBG
9936	2354	18	a	a	DT
9936	2354	19	more	more	RBR
9936	2354	20	nutritious	nutritious	JJ
9936	2354	21	dish	dish	NN
9936	2354	22	out	out	IN
9936	2354	23	of	of	IN
9936	2354	24	this	this	DT
9936	2354	25	vegetable	vegetable	NN
9936	2354	26	.	.	.
9936	2355	1	In	in	IN
9936	2355	2	its	-PRON-	PRP$
9936	2355	3	composition	composition	NN
9936	2355	4	,	,	,
9936	2355	5	asparagus	asparagus	NN
9936	2355	6	contains	contain	VBZ
9936	2355	7	a	a	DT
9936	2355	8	_	_	NNP
9936	2355	9	diuretic	diuretic	JJ
9936	2355	10	_	_	NNP
9936	2355	11	,	,	,
9936	2355	12	that	that	RB
9936	2355	13	is	is	RB
9936	2355	14	,	,	,
9936	2355	15	a	a	DT
9936	2355	16	substance	substance	NN
9936	2355	17	that	that	WDT
9936	2355	18	has	have	VBZ
9936	2355	19	an	an	DT
9936	2355	20	effect	effect	NN
9936	2355	21	upon	upon	IN
9936	2355	22	the	the	DT
9936	2355	23	kidneys	kidney	NNS
9936	2355	24	,	,	,
9936	2355	25	and	and	CC
9936	2355	26	that	that	DT
9936	2355	27	is	be	VBZ
9936	2355	28	known	know	VBN
9936	2355	29	as	as	IN
9936	2355	30	_	_	NNP
9936	2355	31	asparagine	asparagine	NN
9936	2355	32	_	_	NNP
9936	2355	33	.	.	.
9936	2356	1	Because	because	IN
9936	2356	2	of	of	IN
9936	2356	3	the	the	DT
9936	2356	4	presence	presence	NN
9936	2356	5	of	of	IN
9936	2356	6	this	this	DT
9936	2356	7	substance	substance	NN
9936	2356	8	,	,	,
9936	2356	9	asparagus	asparagus	NNP
9936	2356	10	is	be	VBZ
9936	2356	11	thought	think	VBN
9936	2356	12	to	to	TO
9936	2356	13	be	be	VB
9936	2356	14	injurious	injurious	JJ
9936	2356	15	to	to	IN
9936	2356	16	those	those	DT
9936	2356	17	who	who	WP
9936	2356	18	have	have	VBP
9936	2356	19	kidney	kidney	NN
9936	2356	20	trouble	trouble	NN
9936	2356	21	,	,	,
9936	2356	22	but	but	CC
9936	2356	23	it	-PRON-	PRP
9936	2356	24	need	nee	MD
9936	2356	25	not	not	RB
9936	2356	26	be	be	VB
9936	2356	27	avoided	avoid	VBN
9936	2356	28	except	except	IN
9936	2356	29	in	in	IN
9936	2356	30	some	some	DT
9936	2356	31	forms	form	NNS
9936	2356	32	of	of	IN
9936	2356	33	this	this	DT
9936	2356	34	disease	disease	NN
9936	2356	35	.	.	.
9936	2357	1	43	43	CD
9936	2357	2	.	.	.
9936	2358	1	PREPARATION	PREPARATION	NNP
9936	2358	2	FOR	for	IN
9936	2358	3	COOKING.--To	COOKING.--To	NNP
9936	2358	4	prepare	prepare	VBP
9936	2358	5	asparagus	asparagus	NNP
9936	2358	6	for	for	IN
9936	2358	7	cooking	cooking	NN
9936	2358	8	,	,	,
9936	2358	9	strip	strip	VB
9936	2358	10	the	the	DT
9936	2358	11	tiny	tiny	JJ
9936	2358	12	scales	scale	NNS
9936	2358	13	from	from	IN
9936	2358	14	the	the	DT
9936	2358	15	sides	side	NNS
9936	2358	16	of	of	IN
9936	2358	17	the	the	DT
9936	2358	18	stems	stem	NNS
9936	2358	19	by	by	IN
9936	2358	20	means	mean	NNS
9936	2358	21	of	of	IN
9936	2358	22	a	a	DT
9936	2358	23	small	small	JJ
9936	2358	24	paring	paring	NN
9936	2358	25	knife	knife	NN
9936	2358	26	.	.	.
9936	2359	1	These	these	DT
9936	2359	2	hold	hold	VBP
9936	2359	3	sand	sand	NN
9936	2359	4	and	and	CC
9936	2359	5	are	be	VBP
9936	2359	6	responsible	responsible	JJ
9936	2359	7	for	for	IN
9936	2359	8	the	the	DT
9936	2359	9	presence	presence	NN
9936	2359	10	of	of	IN
9936	2359	11	the	the	DT
9936	2359	12	grit	grit	NN
9936	2359	13	that	that	WDT
9936	2359	14	is	be	VBZ
9936	2359	15	sometimes	sometimes	RB
9936	2359	16	found	find	VBN
9936	2359	17	in	in	IN
9936	2359	18	a	a	DT
9936	2359	19	cooked	cooked	JJ
9936	2359	20	dish	dish	NN
9936	2359	21	of	of	IN
9936	2359	22	asparagus	asparagus	NN
9936	2359	23	even	even	RB
9936	2359	24	when	when	WRB
9936	2359	25	the	the	DT
9936	2359	26	housewife	housewife	NN
9936	2359	27	feels	feel	VBZ
9936	2359	28	certain	certain	JJ
9936	2359	29	that	that	IN
9936	2359	30	she	-PRON-	PRP
9936	2359	31	has	have	VBZ
9936	2359	32	washed	wash	VBN
9936	2359	33	it	-PRON-	PRP
9936	2359	34	as	as	RB
9936	2359	35	clean	clean	JJ
9936	2359	36	as	as	IN
9936	2359	37	possible	possible	JJ
9936	2359	38	.	.	.
9936	2360	1	Then	then	RB
9936	2360	2	wash	wash	VB
9936	2360	3	the	the	DT
9936	2360	4	stems	stem	NNS
9936	2360	5	thoroughly	thoroughly	RB
9936	2360	6	in	in	IN
9936	2360	7	several	several	JJ
9936	2360	8	cold	cold	JJ
9936	2360	9	waters	water	NNS
9936	2360	10	,	,	,
9936	2360	11	lifting	lift	VBG
9936	2360	12	them	-PRON-	PRP
9936	2360	13	out	out	IN
9936	2360	14	of	of	IN
9936	2360	15	the	the	DT
9936	2360	16	water	water	NN
9936	2360	17	after	after	IN
9936	2360	18	each	each	DT
9936	2360	19	washing	wash	VBG
9936	2360	20	instead	instead	RB
9936	2360	21	of	of	IN
9936	2360	22	pouring	pour	VBG
9936	2360	23	the	the	DT
9936	2360	24	water	water	NN
9936	2360	25	off	off	IN
9936	2360	26	of	of	IN
9936	2360	27	them	-PRON-	PRP
9936	2360	28	.	.	.
9936	2361	1	If	if	IN
9936	2361	2	the	the	DT
9936	2361	3	water	water	NN
9936	2361	4	is	be	VBZ
9936	2361	5	poured	pour	VBN
9936	2361	6	off	off	RP
9936	2361	7	the	the	DT
9936	2361	8	stems	stem	NNS
9936	2361	9	,	,	,
9936	2361	10	the	the	DT
9936	2361	11	sand	sand	NN
9936	2361	12	that	that	WDT
9936	2361	13	has	have	VBZ
9936	2361	14	been	be	VBN
9936	2361	15	washed	wash	VBN
9936	2361	16	from	from	IN
9936	2361	17	them	-PRON-	PRP
9936	2361	18	is	be	VBZ
9936	2361	19	likely	likely	JJ
9936	2361	20	to	to	TO
9936	2361	21	remain	remain	VB
9936	2361	22	in	in	IN
9936	2361	23	the	the	DT
9936	2361	24	bottom	bottom	NN
9936	2361	25	of	of	IN
9936	2361	26	the	the	DT
9936	2361	27	pan	pan	NN
9936	2361	28	and	and	CC
9936	2361	29	mix	mix	VB
9936	2361	30	with	with	IN
9936	2361	31	the	the	DT
9936	2361	32	vegetable	vegetable	NN
9936	2361	33	again	again	RB
9936	2361	34	.	.	.
9936	2362	1	When	when	WRB
9936	2362	2	the	the	DT
9936	2362	3	asparagus	asparagus	NN
9936	2362	4	has	have	VBZ
9936	2362	5	been	be	VBN
9936	2362	6	sufficiently	sufficiently	RB
9936	2362	7	washed	wash	VBN
9936	2362	8	,	,	,
9936	2362	9	it	-PRON-	PRP
9936	2362	10	may	may	MD
9936	2362	11	be	be	VB
9936	2362	12	used	use	VBN
9936	2362	13	in	in	IN
9936	2362	14	the	the	DT
9936	2362	15	full	full	JJ
9936	2362	16	lengths	length	NNS
9936	2362	17	or	or	CC
9936	2362	18	cut	cut	VBN
9936	2362	19	into	into	IN
9936	2362	20	pieces	piece	NNS
9936	2362	21	of	of	IN
9936	2362	22	any	any	DT
9936	2362	23	desired	desire	VBN
9936	2362	24	length	length	NN
9936	2362	25	,	,	,
9936	2362	26	1	1	CD
9936	2362	27	inch	inch	NN
9936	2362	28	being	be	VBG
9936	2362	29	the	the	DT
9936	2362	30	size	size	NN
9936	2362	31	that	that	WDT
9936	2362	32	is	be	VBZ
9936	2362	33	usually	usually	RB
9936	2362	34	preferred	prefer	VBN
9936	2362	35	.	.	.
9936	2363	1	If	if	IN
9936	2363	2	stems	stem	NNS
9936	2363	3	are	be	VBP
9936	2363	4	to	to	TO
9936	2363	5	be	be	VB
9936	2363	6	cooked	cook	VBN
9936	2363	7	whole	whole	JJ
9936	2363	8	,	,	,
9936	2363	9	it	-PRON-	PRP
9936	2363	10	is	be	VBZ
9936	2363	11	a	a	DT
9936	2363	12	good	good	JJ
9936	2363	13	plan	plan	NN
9936	2363	14	to	to	TO
9936	2363	15	form	form	VB
9936	2363	16	them	-PRON-	PRP
9936	2363	17	into	into	IN
9936	2363	18	a	a	DT
9936	2363	19	bunch	bunch	NN
9936	2363	20	as	as	IN
9936	2363	21	when	when	WRB
9936	2363	22	purchased	purchase	VBN
9936	2363	23	and	and	CC
9936	2363	24	tie	tie	VB
9936	2363	25	the	the	DT
9936	2363	26	bunch	bunch	NN
9936	2363	27	with	with	IN
9936	2363	28	a	a	DT
9936	2363	29	tape	tape	NN
9936	2363	30	or	or	CC
9936	2363	31	a	a	DT
9936	2363	32	string	string	NN
9936	2363	33	.	.	.
9936	2364	1	When	when	WRB
9936	2364	2	this	this	DT
9936	2364	3	is	be	VBZ
9936	2364	4	done	do	VBN
9936	2364	5	,	,	,
9936	2364	6	the	the	DT
9936	2364	7	string	string	NN
9936	2364	8	should	should	MD
9936	2364	9	,	,	,
9936	2364	10	of	of	IN
9936	2364	11	course	course	NN
9936	2364	12	,	,	,
9936	2364	13	be	be	VB
9936	2364	14	cut	cut	VBN
9936	2364	15	and	and	CC
9936	2364	16	removed	remove	VBN
9936	2364	17	before	before	IN
9936	2364	18	the	the	DT
9936	2364	19	asparagus	asparagus	NN
9936	2364	20	is	be	VBZ
9936	2364	21	served	serve	VBN
9936	2364	22	.	.	.
9936	2365	1	A	a	DT
9936	2365	2	point	point	NN
9936	2365	3	to	to	TO
9936	2365	4	remember	remember	VB
9936	2365	5	about	about	IN
9936	2365	6	the	the	DT
9936	2365	7	preparation	preparation	NN
9936	2365	8	of	of	IN
9936	2365	9	this	this	DT
9936	2365	10	vegetable	vegetable	NN
9936	2365	11	is	be	VBZ
9936	2365	12	that	that	IN
9936	2365	13	it	-PRON-	PRP
9936	2365	14	should	should	MD
9936	2365	15	always	always	RB
9936	2365	16	be	be	VB
9936	2365	17	cooked	cook	VBN
9936	2365	18	in	in	IN
9936	2365	19	boiling	boiling	NN
9936	2365	20	,	,	,
9936	2365	21	salted	salted	JJ
9936	2365	22	water	water	NN
9936	2365	23	.	.	.
9936	2366	1	44	44	CD
9936	2366	2	.	.	.
9936	2367	1	ASPARAGUS	asparagus	NN
9936	2367	2	WITH	with	IN
9936	2367	3	BUTTER	BUTTER	NNP
9936	2367	4	DRESSING.--Perhaps	dressing.--perhap	VBZ
9936	2367	5	the	the	DT
9936	2367	6	simplest	simple	JJS
9936	2367	7	way	way	NN
9936	2367	8	in	in	IN
9936	2367	9	which	which	WDT
9936	2367	10	to	to	TO
9936	2367	11	prepare	prepare	VB
9936	2367	12	asparagus	asparagus	NNP
9936	2367	13	is	be	VBZ
9936	2367	14	to	to	TO
9936	2367	15	cook	cook	VB
9936	2367	16	it	-PRON-	PRP
9936	2367	17	in	in	IN
9936	2367	18	salted	salt	VBN
9936	2367	19	water	water	NN
9936	2367	20	and	and	CC
9936	2367	21	then	then	RB
9936	2367	22	serve	serve	VB
9936	2367	23	it	-PRON-	PRP
9936	2367	24	with	with	IN
9936	2367	25	a	a	DT
9936	2367	26	butter	butter	NN
9936	2367	27	dressing	dressing	NN
9936	2367	28	.	.	.
9936	2368	1	When	when	WRB
9936	2368	2	prepared	prepare	VBN
9936	2368	3	in	in	IN
9936	2368	4	this	this	DT
9936	2368	5	way	way	NN
9936	2368	6	,	,	,
9936	2368	7	it	-PRON-	PRP
9936	2368	8	may	may	MD
9936	2368	9	be	be	VB
9936	2368	10	served	serve	VBN
9936	2368	11	plain	plain	JJ
9936	2368	12	,	,	,
9936	2368	13	but	but	CC
9936	2368	14	it	-PRON-	PRP
9936	2368	15	becomes	become	VBZ
9936	2368	16	more	more	RBR
9936	2368	17	attractive	attractive	JJ
9936	2368	18	,	,	,
9936	2368	19	as	as	RB
9936	2368	20	well	well	RB
9936	2368	21	as	as	IN
9936	2368	22	more	more	RBR
9936	2368	23	nutritious	nutritious	JJ
9936	2368	24	,	,	,
9936	2368	25	if	if	IN
9936	2368	26	it	-PRON-	PRP
9936	2368	27	is	be	VBZ
9936	2368	28	placed	place	VBN
9936	2368	29	on	on	IN
9936	2368	30	squares	square	NNS
9936	2368	31	of	of	IN
9936	2368	32	toast	toast	NN
9936	2368	33	.	.	.
9936	2369	1	For	for	IN
9936	2369	2	this	this	DT
9936	2369	3	dish	dish	NN
9936	2369	4	,	,	,
9936	2369	5	secure	secure	VB
9936	2369	6	a	a	DT
9936	2369	7	bunch	bunch	NN
9936	2369	8	of	of	IN
9936	2369	9	fresh	fresh	JJ
9936	2369	10	,	,	,
9936	2369	11	tender	tender	JJ
9936	2369	12	asparagus	asparagus	NN
9936	2369	13	,	,	,
9936	2369	14	wash	wash	VB
9936	2369	15	it	-PRON-	PRP
9936	2369	16	thoroughly	thoroughly	RB
9936	2369	17	,	,	,
9936	2369	18	and	and	CC
9936	2369	19	then	then	RB
9936	2369	20	,	,	,
9936	2369	21	as	as	IN
9936	2369	22	desired	desire	VBN
9936	2369	23	,	,	,
9936	2369	24	cut	cut	VBD
9936	2369	25	it	-PRON-	PRP
9936	2369	26	into	into	IN
9936	2369	27	inch	inch	NN
9936	2369	28	lengths	length	NNS
9936	2369	29	or	or	CC
9936	2369	30	allow	allow	VB
9936	2369	31	it	-PRON-	PRP
9936	2369	32	to	to	TO
9936	2369	33	remain	remain	VB
9936	2369	34	whole	whole	JJ
9936	2369	35	.	.	.
9936	2370	1	Pour	pour	VB
9936	2370	2	enough	enough	JJ
9936	2370	3	boiling	boiling	NN
9936	2370	4	water	water	NN
9936	2370	5	over	over	IN
9936	2370	6	it	-PRON-	PRP
9936	2370	7	to	to	TO
9936	2370	8	cover	cover	VB
9936	2370	9	well	well	RB
9936	2370	10	,	,	,
9936	2370	11	add	add	VB
9936	2370	12	salt	salt	NN
9936	2370	13	in	in	IN
9936	2370	14	the	the	DT
9936	2370	15	proportion	proportion	NN
9936	2370	16	of	of	IN
9936	2370	17	1	1	CD
9936	2370	18	teaspoonful	teaspoonful	JJ
9936	2370	19	to	to	IN
9936	2370	20	each	each	DT
9936	2370	21	quart	quart	NN
9936	2370	22	of	of	IN
9936	2370	23	water	water	NN
9936	2370	24	,	,	,
9936	2370	25	and	and	CC
9936	2370	26	allow	allow	VB
9936	2370	27	it	-PRON-	PRP
9936	2370	28	to	to	TO
9936	2370	29	cook	cook	VB
9936	2370	30	until	until	IN
9936	2370	31	the	the	DT
9936	2370	32	stems	stem	NNS
9936	2370	33	may	may	MD
9936	2370	34	be	be	VB
9936	2370	35	easily	easily	RB
9936	2370	36	pierced	pierce	VBN
9936	2370	37	with	with	IN
9936	2370	38	a	a	DT
9936	2370	39	fork	fork	NN
9936	2370	40	,	,	,
9936	2370	41	which	which	WDT
9936	2370	42	in	in	IN
9936	2370	43	most	most	JJS
9936	2370	44	cases	case	NNS
9936	2370	45	will	will	MD
9936	2370	46	require	require	VB
9936	2370	47	not	not	RB
9936	2370	48	more	more	JJR
9936	2370	49	than	than	IN
9936	2370	50	from	from	IN
9936	2370	51	10	10	CD
9936	2370	52	to	to	TO
9936	2370	53	15	15	CD
9936	2370	54	minutes	minute	NNS
9936	2370	55	.	.	.
9936	2371	1	The	the	DT
9936	2371	2	length	length	NN
9936	2371	3	of	of	IN
9936	2371	4	the	the	DT
9936	2371	5	cooking	cooking	NN
9936	2371	6	is	be	VBZ
9936	2371	7	an	an	DT
9936	2371	8	important	important	JJ
9936	2371	9	factor	factor	NN
9936	2371	10	with	with	IN
9936	2371	11	this	this	DT
9936	2371	12	vegetable	vegetable	NN
9936	2371	13	,	,	,
9936	2371	14	for	for	IN
9936	2371	15	when	when	WRB
9936	2371	16	it	-PRON-	PRP
9936	2371	17	is	be	VBZ
9936	2371	18	overcooked	overcook	VBN
9936	2371	19	its	-PRON-	PRP$
9936	2371	20	flavor	flavor	NN
9936	2371	21	is	be	VBZ
9936	2371	22	not	not	RB
9936	2371	23	so	so	RB
9936	2371	24	agreeable	agreeable	JJ
9936	2371	25	as	as	IN
9936	2371	26	when	when	WRB
9936	2371	27	it	-PRON-	PRP
9936	2371	28	has	have	VBZ
9936	2371	29	had	have	VBN
9936	2371	30	just	just	RB
9936	2371	31	enough	enough	JJ
9936	2371	32	cooking	cooking	NN
9936	2371	33	.	.	.
9936	2372	1	When	when	WRB
9936	2372	2	the	the	DT
9936	2372	3	asparagus	asparagus	NN
9936	2372	4	is	be	VBZ
9936	2372	5	done	do	VBN
9936	2372	6	,	,	,
9936	2372	7	drain	drain	VB
9936	2372	8	off	off	RP
9936	2372	9	the	the	DT
9936	2372	10	water	water	NN
9936	2372	11	,	,	,
9936	2372	12	season	season	NN
9936	2372	13	with	with	IN
9936	2372	14	a	a	DT
9936	2372	15	little	little	JJ
9936	2372	16	more	more	JJR
9936	2372	17	salt	salt	NN
9936	2372	18	and	and	CC
9936	2372	19	a	a	DT
9936	2372	20	dash	dash	NN
9936	2372	21	of	of	IN
9936	2372	22	pepper	pepper	NN
9936	2372	23	,	,	,
9936	2372	24	and	and	CC
9936	2372	25	,	,	,
9936	2372	26	if	if	IN
9936	2372	27	it	-PRON-	PRP
9936	2372	28	is	be	VBZ
9936	2372	29	to	to	TO
9936	2372	30	be	be	VB
9936	2372	31	served	serve	VBN
9936	2372	32	without	without	IN
9936	2372	33	toast	toast	NN
9936	2372	34	,	,	,
9936	2372	35	add	add	VB
9936	2372	36	1	1	CD
9936	2372	37	tablespoonful	tablespoonful	NN
9936	2372	38	of	of	IN
9936	2372	39	butter	butter	NN
9936	2372	40	for	for	IN
9936	2372	41	each	each	DT
9936	2372	42	bunch	bunch	NN
9936	2372	43	cooked	cook	VBN
9936	2372	44	,	,	,
9936	2372	45	allowing	allow	VBG
9936	2372	46	the	the	DT
9936	2372	47	butter	butter	NN
9936	2372	48	to	to	IN
9936	2372	49	melt	melt	NNP
9936	2372	50	.	.	.
9936	2373	1	In	in	IN
9936	2373	2	case	case	NN
9936	2373	3	it	-PRON-	PRP
9936	2373	4	is	be	VBZ
9936	2373	5	to	to	TO
9936	2373	6	be	be	VB
9936	2373	7	served	serve	VBN
9936	2373	8	on	on	IN
9936	2373	9	toast	toast	NN
9936	2373	10	,	,	,
9936	2373	11	allow	allow	VB
9936	2373	12	a	a	DT
9936	2373	13	small	small	JJ
9936	2373	14	amount	amount	NN
9936	2373	15	of	of	IN
9936	2373	16	the	the	DT
9936	2373	17	liquid	liquid	NN
9936	2373	18	in	in	IN
9936	2373	19	which	which	WDT
9936	2373	20	it	-PRON-	PRP
9936	2373	21	was	be	VBD
9936	2373	22	cooked	cook	VBN
9936	2373	23	to	to	TO
9936	2373	24	remain	remain	VB
9936	2373	25	on	on	IN
9936	2373	26	it	-PRON-	PRP
9936	2373	27	,	,	,
9936	2373	28	add	add	VB
9936	2373	29	the	the	DT
9936	2373	30	butter	butter	NN
9936	2373	31	to	to	IN
9936	2373	32	this	this	DT
9936	2373	33	,	,	,
9936	2373	34	and	and	CC
9936	2373	35	,	,	,
9936	2373	36	after	after	IN
9936	2373	37	placing	place	VBG
9936	2373	38	several	several	JJ
9936	2373	39	of	of	IN
9936	2373	40	the	the	DT
9936	2373	41	stems	stem	NNS
9936	2373	42	or	or	CC
9936	2373	43	a	a	DT
9936	2373	44	number	number	NN
9936	2373	45	of	of	IN
9936	2373	46	the	the	DT
9936	2373	47	pieces	piece	NNS
9936	2373	48	on	on	IN
9936	2373	49	the	the	DT
9936	2373	50	squares	square	NNS
9936	2373	51	of	of	IN
9936	2373	52	toast	toast	NN
9936	2373	53	,	,	,
9936	2373	54	dip	dip	VB
9936	2373	55	a	a	DT
9936	2373	56	little	little	JJ
9936	2373	57	of	of	IN
9936	2373	58	the	the	DT
9936	2373	59	liquid	liquid	NN
9936	2373	60	over	over	IN
9936	2373	61	all	all	DT
9936	2373	62	.	.	.
9936	2374	1	45	45	CD
9936	2374	2	.	.	.
9936	2375	1	CREAMED	creamed	JJ
9936	2375	2	ASPARAGUS	asparagus	NN
9936	2375	3	ON	on	NN
9936	2375	4	TOAST.--A	toast.--a	XX
9936	2375	5	still	still	RB
9936	2375	6	more	more	RBR
9936	2375	7	nutritious	nutritious	JJ
9936	2375	8	dish	dish	NN
9936	2375	9	can	can	MD
9936	2375	10	be	be	VB
9936	2375	11	prepared	prepare	VBN
9936	2375	12	from	from	IN
9936	2375	13	asparagus	asparagus	NN
9936	2375	14	by	by	IN
9936	2375	15	combining	combine	VBG
9936	2375	16	it	-PRON-	PRP
9936	2375	17	with	with	IN
9936	2375	18	a	a	DT
9936	2375	19	cream	cream	NN
9936	2375	20	sauce	sauce	NN
9936	2375	21	and	and	CC
9936	2375	22	serving	serve	VBG
9936	2375	23	it	-PRON-	PRP
9936	2375	24	on	on	IN
9936	2375	25	toast	toast	NN
9936	2375	26	.	.	.
9936	2376	1	The	the	DT
9936	2376	2	sauce	sauce	NN
9936	2376	3	supplies	supply	VBZ
9936	2376	4	protein	protein	NN
9936	2376	5	and	and	CC
9936	2376	6	fat	fat	NN
9936	2376	7	and	and	CC
9936	2376	8	the	the	DT
9936	2376	9	toast	toast	NN
9936	2376	10	furnishes	furnishe	NNS
9936	2376	11	carbohydrate	carbohydrate	VBP
9936	2376	12	,	,	,
9936	2376	13	substances	substance	NNS
9936	2376	14	in	in	IN
9936	2376	15	which	which	WDT
9936	2376	16	this	this	DT
9936	2376	17	vegetable	vegetable	NN
9936	2376	18	is	be	VBZ
9936	2376	19	low	low	JJ
9936	2376	20	.	.	.
9936	2377	1	Numerous	numerous	JJ
9936	2377	2	ways	way	NNS
9936	2377	3	of	of	IN
9936	2377	4	serving	serve	VBG
9936	2377	5	this	this	DT
9936	2377	6	combination	combination	NN
9936	2377	7	may	may	MD
9936	2377	8	be	be	VB
9936	2377	9	resorted	resort	VBN
9936	2377	10	to	to	IN
9936	2377	11	,	,	,
9936	2377	12	but	but	CC
9936	2377	13	one	one	CD
9936	2377	14	of	of	IN
9936	2377	15	the	the	DT
9936	2377	16	most	most	RBS
9936	2377	17	attractive	attractive	JJ
9936	2377	18	methods	method	NNS
9936	2377	19	is	be	VBZ
9936	2377	20	illustrated	illustrate	VBN
9936	2377	21	in	in	IN
9936	2377	22	Fig	Fig	NNP
9936	2377	23	.	.	.
9936	2378	1	2	2	LS
9936	2378	2	.	.	.
9936	2379	1	As	as	IN
9936	2379	2	here	here	RB
9936	2379	3	shown	show	VBN
9936	2379	4	,	,	,
9936	2379	5	a	a	DT
9936	2379	6	small	small	JJ
9936	2379	7	bunch	bunch	NN
9936	2379	8	of	of	IN
9936	2379	9	the	the	DT
9936	2379	10	stems	stem	NNS
9936	2379	11	is	be	VBZ
9936	2379	12	slipped	slip	VBN
9936	2379	13	through	through	IN
9936	2379	14	a	a	DT
9936	2379	15	ring	ring	NN
9936	2379	16	of	of	IN
9936	2379	17	toast	toast	NN
9936	2379	18	cut	cut	VBN
9936	2379	19	by	by	IN
9936	2379	20	means	mean	NNS
9936	2379	21	of	of	IN
9936	2379	22	round	round	JJ
9936	2379	23	cutters	cutter	NNS
9936	2379	24	of	of	IN
9936	2379	25	two	two	CD
9936	2379	26	sizes	size	NNS
9936	2379	27	.	.	.
9936	2380	1	If	if	IN
9936	2380	2	it	-PRON-	PRP
9936	2380	3	is	be	VBZ
9936	2380	4	not	not	RB
9936	2380	5	desired	desire	VBN
9936	2380	6	to	to	TO
9936	2380	7	use	use	VB
9936	2380	8	toast	toast	NN
9936	2380	9	for	for	IN
9936	2380	10	this	this	DT
9936	2380	11	,	,	,
9936	2380	12	a	a	DT
9936	2380	13	ring	ring	NN
9936	2380	14	of	of	IN
9936	2380	15	lemon	lemon	NN
9936	2380	16	rind	rind	NN
9936	2380	17	or	or	CC
9936	2380	18	pimiento	pimiento	NNS
9936	2380	19	may	may	MD
9936	2380	20	be	be	VB
9936	2380	21	substituted	substitute	VBN
9936	2380	22	,	,	,
9936	2380	23	or	or	CC
9936	2380	24	the	the	DT
9936	2380	25	ring	ring	NN
9936	2380	26	may	may	MD
9936	2380	27	be	be	VB
9936	2380	28	omitted	omit	VBN
9936	2380	29	altogether	altogether	RB
9936	2380	30	and	and	CC
9936	2380	31	the	the	DT
9936	2380	32	stems	stem	NNS
9936	2380	33	merely	merely	RB
9936	2380	34	laid	lay	VBN
9936	2380	35	in	in	IN
9936	2380	36	an	an	DT
9936	2380	37	orderly	orderly	JJ
9936	2380	38	manner	manner	NN
9936	2380	39	on	on	IN
9936	2380	40	a	a	DT
9936	2380	41	square	square	NN
9936	2380	42	of	of	IN
9936	2380	43	toast	toast	NN
9936	2380	44	.	.	.
9936	2381	1	Also	also	RB
9936	2381	2	,	,	,
9936	2381	3	with	with	IN
9936	2381	4	this	this	DT
9936	2381	5	dish	dish	NN
9936	2381	6	,	,	,
9936	2381	7	as	as	IN
9936	2381	8	with	with	IN
9936	2381	9	the	the	DT
9936	2381	10	previous	previous	JJ
9936	2381	11	one	one	NN
9936	2381	12	,	,	,
9936	2381	13	the	the	DT
9936	2381	14	asparagus	asparagus	NN
9936	2381	15	may	may	MD
9936	2381	16	be	be	VB
9936	2381	17	cut	cut	VBN
9936	2381	18	into	into	IN
9936	2381	19	inch	inch	NN
9936	2381	20	lengths	length	NNS
9936	2381	21	instead	instead	RB
9936	2381	22	of	of	IN
9936	2381	23	being	be	VBG
9936	2381	24	cooked	cook	VBN
9936	2381	25	whole	whole	RB
9936	2381	26	.	.	.
9936	2382	1	[	[	-LRB-
9936	2382	2	Illustration	illustration	NN
9936	2382	3	:	:	:
9936	2382	4	FIG	FIG	NNP
9936	2382	5	.	.	.
9936	2383	1	2	2	LS
9936	2383	2	]	]	-RRB-
9936	2383	3	To	to	TO
9936	2383	4	prepare	prepare	VB
9936	2383	5	creamed	creamed	JJ
9936	2383	6	asparagus	asparagus	NNP
9936	2383	7	,	,	,
9936	2383	8	clean	clean	VB
9936	2383	9	it	-PRON-	PRP
9936	2383	10	in	in	IN
9936	2383	11	the	the	DT
9936	2383	12	manner	manner	NN
9936	2383	13	explained	explain	VBN
9936	2383	14	in	in	IN
9936	2383	15	Art	art	NN
9936	2383	16	.	.	.
9936	2384	1	43	43	CD
9936	2384	2	.	.	.
9936	2385	1	Then	then	RB
9936	2385	2	either	either	CC
9936	2385	3	cut	cut	VB
9936	2385	4	it	-PRON-	PRP
9936	2385	5	into	into	IN
9936	2385	6	inch	inch	NN
9936	2385	7	lengths	length	NNS
9936	2385	8	or	or	CC
9936	2385	9	allow	allow	VB
9936	2385	10	the	the	DT
9936	2385	11	stems	stem	NNS
9936	2385	12	to	to	TO
9936	2385	13	remain	remain	VB
9936	2385	14	whole	whole	JJ
9936	2385	15	,	,	,
9936	2385	16	and	and	CC
9936	2385	17	cook	cook	VB
9936	2385	18	it	-PRON-	PRP
9936	2385	19	in	in	IN
9936	2385	20	enough	enough	JJ
9936	2385	21	boiling	boil	VBG
9936	2385	22	salted	salt	VBN
9936	2385	23	water	water	NN
9936	2385	24	to	to	TO
9936	2385	25	cover	cover	VB
9936	2385	26	it	-PRON-	PRP
9936	2385	27	well	well	RB
9936	2385	28	.	.	.
9936	2386	1	While	while	IN
9936	2386	2	the	the	DT
9936	2386	3	asparagus	asparagus	NN
9936	2386	4	is	be	VBZ
9936	2386	5	cooking	cook	VBG
9936	2386	6	,	,	,
9936	2386	7	prepare	prepare	VB
9936	2386	8	a	a	DT
9936	2386	9	medium	medium	JJ
9936	2386	10	white	white	JJ
9936	2386	11	sauce	sauce	NN
9936	2386	12	.	.	.
9936	2387	1	As	as	RB
9936	2387	2	soon	soon	RB
9936	2387	3	as	as	IN
9936	2387	4	the	the	DT
9936	2387	5	asparagus	asparagus	NN
9936	2387	6	has	have	VBZ
9936	2387	7	cooked	cook	VBN
9936	2387	8	enough	enough	RB
9936	2387	9	to	to	TO
9936	2387	10	be	be	VB
9936	2387	11	pierced	pierce	VBN
9936	2387	12	with	with	IN
9936	2387	13	a	a	DT
9936	2387	14	fork	fork	NN
9936	2387	15	,	,	,
9936	2387	16	pour	pour	VB
9936	2387	17	off	off	RP
9936	2387	18	the	the	DT
9936	2387	19	water	water	NN
9936	2387	20	and	and	CC
9936	2387	21	serve	serve	VB
9936	2387	22	with	with	IN
9936	2387	23	the	the	DT
9936	2387	24	sauce	sauce	NN
9936	2387	25	in	in	IN
9936	2387	26	any	any	DT
9936	2387	27	of	of	IN
9936	2387	28	the	the	DT
9936	2387	29	ways	way	NNS
9936	2387	30	already	already	RB
9936	2387	31	suggested	suggest	VBD
9936	2387	32	.	.	.
9936	2388	1	If	if	IN
9936	2388	2	the	the	DT
9936	2388	3	asparagus	asparagus	NN
9936	2388	4	is	be	VBZ
9936	2388	5	left	leave	VBN
9936	2388	6	whole	whole	JJ
9936	2388	7	,	,	,
9936	2388	8	the	the	DT
9936	2388	9	sauce	sauce	NN
9936	2388	10	is	be	VBZ
9936	2388	11	poured	pour	VBN
9936	2388	12	over	over	IN
9936	2388	13	it	-PRON-	PRP
9936	2388	14	after	after	IN
9936	2388	15	it	-PRON-	PRP
9936	2388	16	is	be	VBZ
9936	2388	17	placed	place	VBN
9936	2388	18	on	on	IN
9936	2388	19	the	the	DT
9936	2388	20	toast	toast	NN
9936	2388	21	,	,	,
9936	2388	22	but	but	CC
9936	2388	23	when	when	WRB
9936	2388	24	it	-PRON-	PRP
9936	2388	25	is	be	VBZ
9936	2388	26	cut	cut	VBN
9936	2388	27	into	into	IN
9936	2388	28	small	small	JJ
9936	2388	29	pieces	piece	NNS
9936	2388	30	,	,	,
9936	2388	31	it	-PRON-	PRP
9936	2388	32	is	be	VBZ
9936	2388	33	usually	usually	RB
9936	2388	34	combined	combine	VBN
9936	2388	35	with	with	IN
9936	2388	36	the	the	DT
9936	2388	37	sauce	sauce	NN
9936	2388	38	and	and	CC
9936	2388	39	the	the	DT
9936	2388	40	creamed	creamed	JJ
9936	2388	41	vegetable	vegetable	NN
9936	2388	42	then	then	RB
9936	2388	43	poured	pour	VBD
9936	2388	44	over	over	RP
9936	2388	45	the	the	DT
9936	2388	46	toast	toast	NN
9936	2388	47	.	.	.
9936	2389	1	46	46	CD
9936	2389	2	.	.	.
9936	2390	1	SCALLOPED	SCALLOPED	NNP
9936	2390	2	ASPARAGUS.--Another	ASPARAGUS.--Another	NNP
9936	2390	3	nutritious	nutritious	JJ
9936	2390	4	dish	dish	NN
9936	2390	5	with	with	IN
9936	2390	6	asparagus	asparagus	NN
9936	2390	7	as	as	IN
9936	2390	8	its	-PRON-	PRP$
9936	2390	9	base	base	NN
9936	2390	10	is	be	VBZ
9936	2390	11	scalloped	scallop	VBN
9936	2390	12	asparagus	asparagus	NNP
9936	2390	13	.	.	.
9936	2391	1	This	this	DT
9936	2391	2	involves	involve	VBZ
9936	2391	3	all	all	PDT
9936	2391	4	the	the	DT
9936	2391	5	ingredients	ingredient	NNS
9936	2391	6	used	use	VBN
9936	2391	7	in	in	IN
9936	2391	8	creamed	creamed	JJ
9936	2391	9	asparagus	asparagus	NN
9936	2391	10	,	,	,
9936	2391	11	but	but	CC
9936	2391	12	to	to	TO
9936	2391	13	give	give	VB
9936	2391	14	it	-PRON-	PRP
9936	2391	15	still	still	RB
9936	2391	16	more	more	JJR
9936	2391	17	food	food	NN
9936	2391	18	value	value	NN
9936	2391	19	,	,	,
9936	2391	20	cheese	cheese	NN
9936	2391	21	is	be	VBZ
9936	2391	22	also	also	RB
9936	2391	23	added	add	VBN
9936	2391	24	.	.	.
9936	2392	1	SCALLOPED	SCALLOPED	NNP
9936	2392	2	ASPARAGUS	ASPARAGUS	NNP
9936	2392	3	(	(	-LRB-
9936	2392	4	Sufficient	sufficient	JJ
9936	2392	5	to	to	TO
9936	2392	6	Serve	serve	VB
9936	2392	7	Six	six	CD
9936	2392	8	)	)	-RRB-
9936	2392	9	1	1	CD
9936	2392	10	bunch	bunch	NN
9936	2392	11	asparagus	asparagus	NN
9936	2392	12	2	2	CD
9936	2392	13	Tb	Tb	NNP
9936	2392	14	.	.	.
9936	2393	1	butter	butter	NN
9936	2393	2	2	2	CD
9936	2393	3	Tb	Tb	NNP
9936	2393	4	.	.	.
9936	2394	1	flour	flour	NN
9936	2394	2	1	1	CD
9936	2394	3	c.	c.	NN
9936	2394	4	asparagus	asparagus	NNP
9936	2394	5	stock	stock	NNP
9936	2394	6	1/2	1/2	CD
9936	2394	7	c.	c.	NN
9936	2394	8	milk	milk	NN
9936	2394	9	1/4	1/4	CD
9936	2394	10	tsp	tsp	NN
9936	2394	11	.	.	.
9936	2395	1	salt	salt	NN
9936	2395	2	1	1	CD
9936	2395	3	c.	c.	NN
9936	2395	4	buttered	buttered	NNP
9936	2395	5	cracker	cracker	NN
9936	2395	6	crumbs	crumb	VBZ
9936	2395	7	1/2	1/2	CD
9936	2395	8	c.	c.	NN
9936	2395	9	grated	grate	VBN
9936	2395	10	cheese	cheese	NN
9936	2395	11	Clean	clean	VB
9936	2395	12	the	the	DT
9936	2395	13	asparagus	asparagus	NN
9936	2395	14	according	accord	VBG
9936	2395	15	to	to	IN
9936	2395	16	the	the	DT
9936	2395	17	directions	direction	NNS
9936	2395	18	given	give	VBN
9936	2395	19	in	in	IN
9936	2395	20	Art	art	NN
9936	2395	21	.	.	.
9936	2396	1	43	43	CD
9936	2396	2	.	.	.
9936	2397	1	Cut	cut	VB
9936	2397	2	it	-PRON-	PRP
9936	2397	3	into	into	IN
9936	2397	4	inch	inch	NN
9936	2397	5	lengths	length	NNS
9936	2397	6	and	and	CC
9936	2397	7	cook	cook	NN
9936	2397	8	in	in	IN
9936	2397	9	boiling	boil	VBG
9936	2397	10	salted	salted	JJ
9936	2397	11	water	water	NN
9936	2397	12	until	until	IN
9936	2397	13	it	-PRON-	PRP
9936	2397	14	is	be	VBZ
9936	2397	15	tender	tender	JJ
9936	2397	16	enough	enough	JJ
9936	2397	17	to	to	TO
9936	2397	18	be	be	VB
9936	2397	19	pierced	pierce	VBN
9936	2397	20	with	with	IN
9936	2397	21	a	a	DT
9936	2397	22	fork	fork	NN
9936	2397	23	,	,	,
9936	2397	24	and	and	CC
9936	2397	25	then	then	RB
9936	2397	26	drain	drain	VB
9936	2397	27	.	.	.
9936	2398	1	Prepare	prepare	VB
9936	2398	2	a	a	DT
9936	2398	3	sauce	sauce	NN
9936	2398	4	by	by	IN
9936	2398	5	melting	melt	VBG
9936	2398	6	the	the	DT
9936	2398	7	butter	butter	NN
9936	2398	8	,	,	,
9936	2398	9	adding	add	VBG
9936	2398	10	the	the	DT
9936	2398	11	flour	flour	NN
9936	2398	12	,	,	,
9936	2398	13	and	and	CC
9936	2398	14	pouring	pour	VBG
9936	2398	15	into	into	IN
9936	2398	16	this	this	DT
9936	2398	17	mixture	mixture	NN
9936	2398	18	the	the	DT
9936	2398	19	heated	heat	VBN
9936	2398	20	stock	stock	NN
9936	2398	21	and	and	CC
9936	2398	22	milk	milk	NN
9936	2398	23	seasoned	season	VBN
9936	2398	24	with	with	IN
9936	2398	25	the	the	DT
9936	2398	26	salt	salt	NN
9936	2398	27	.	.	.
9936	2399	1	Put	put	VB
9936	2399	2	a	a	DT
9936	2399	3	layer	layer	NN
9936	2399	4	of	of	IN
9936	2399	5	the	the	DT
9936	2399	6	buttered	buttered	NN
9936	2399	7	crumbs	crumb	NNS
9936	2399	8	in	in	IN
9936	2399	9	the	the	DT
9936	2399	10	bottom	bottom	NN
9936	2399	11	of	of	IN
9936	2399	12	a	a	DT
9936	2399	13	baking	baking	NN
9936	2399	14	dish	dish	NN
9936	2399	15	,	,	,
9936	2399	16	and	and	CC
9936	2399	17	pour	pour	VB
9936	2399	18	half	half	PDT
9936	2399	19	the	the	DT
9936	2399	20	asparagus	asparagus	NN
9936	2399	21	over	over	IN
9936	2399	22	them	-PRON-	PRP
9936	2399	23	.	.	.
9936	2400	1	Sprinkle	sprinkle	VB
9936	2400	2	the	the	DT
9936	2400	3	asparagus	asparagus	NN
9936	2400	4	with	with	IN
9936	2400	5	one	one	CD
9936	2400	6	-	-	HYPH
9936	2400	7	third	third	NN
9936	2400	8	the	the	DT
9936	2400	9	cheese	cheese	NN
9936	2400	10	and	and	CC
9936	2400	11	add	add	VB
9936	2400	12	another	another	DT
9936	2400	13	layer	layer	NN
9936	2400	14	of	of	IN
9936	2400	15	crumbs	crumb	NNS
9936	2400	16	.	.	.
9936	2401	1	Sprinkle	sprinkle	VB
9936	2401	2	this	this	DT
9936	2401	3	with	with	IN
9936	2401	4	one	one	CD
9936	2401	5	-	-	HYPH
9936	2401	6	third	third	NN
9936	2401	7	the	the	DT
9936	2401	8	cheese	cheese	NN
9936	2401	9	.	.	.
9936	2402	1	Add	add	VB
9936	2402	2	the	the	DT
9936	2402	3	remainder	remainder	NN
9936	2402	4	of	of	IN
9936	2402	5	the	the	DT
9936	2402	6	asparagus	asparagus	NN
9936	2402	7	and	and	CC
9936	2402	8	the	the	DT
9936	2402	9	crumbs	crumb	NNS
9936	2402	10	and	and	CC
9936	2402	11	sprinkle	sprinkle	VB
9936	2402	12	the	the	DT
9936	2402	13	rest	rest	NN
9936	2402	14	of	of	IN
9936	2402	15	the	the	DT
9936	2402	16	cheese	cheese	NN
9936	2402	17	on	on	IN
9936	2402	18	top	top	NN
9936	2402	19	.	.	.
9936	2403	1	Pour	pour	VB
9936	2403	2	the	the	DT
9936	2403	3	sauce	sauce	NN
9936	2403	4	over	over	IN
9936	2403	5	the	the	DT
9936	2403	6	entire	entire	JJ
9936	2403	7	mixture	mixture	NN
9936	2403	8	,	,	,
9936	2403	9	place	place	NN
9936	2403	10	in	in	IN
9936	2403	11	the	the	DT
9936	2403	12	oven	oven	NN
9936	2403	13	,	,	,
9936	2403	14	and	and	CC
9936	2403	15	bake	bake	VB
9936	2403	16	until	until	IN
9936	2403	17	heated	heat	VBN
9936	2403	18	thoroughly	thoroughly	RB
9936	2403	19	and	and	CC
9936	2403	20	the	the	DT
9936	2403	21	top	top	NN
9936	2403	22	is	be	VBZ
9936	2403	23	slightly	slightly	RB
9936	2403	24	browned	brown	VBN
9936	2403	25	.	.	.
9936	2404	1	Serve	serve	VB
9936	2404	2	from	from	IN
9936	2404	3	the	the	DT
9936	2404	4	baking	baking	NN
9936	2404	5	dish	dish	NN
9936	2404	6	.	.	.
9936	2405	1	*	*	NFP
9936	2405	2	*	*	NFP
9936	2405	3	*	*	NFP
9936	2405	4	*	*	NFP
9936	2405	5	*	*	NFP
9936	2405	6	BEANS	bean	NNS
9936	2405	7	AND	and	CC
9936	2405	8	THEIR	their	NN
9936	2405	9	PREPARATION	preparation	NN
9936	2405	10	VARIETIES	variety	NNS
9936	2405	11	OF	of	IN
9936	2405	12	BEANS	bean	NNS
9936	2405	13	47	47	CD
9936	2405	14	.	.	.
9936	2406	1	Of	of	IN
9936	2406	2	all	all	PDT
9936	2406	3	the	the	DT
9936	2406	4	vegetables	vegetable	NNS
9936	2406	5	commonly	commonly	RB
9936	2406	6	used	use	VBN
9936	2406	7	for	for	IN
9936	2406	8	food	food	NN
9936	2406	9	,	,	,
9936	2406	10	BEANS	bean	NNS
9936	2406	11	afford	afford	VBP
9936	2406	12	the	the	DT
9936	2406	13	greatest	great	JJS
9936	2406	14	variety	variety	NN
9936	2406	15	.	.	.
9936	2407	1	However	however	RB
9936	2407	2	,	,	,
9936	2407	3	there	there	EX
9936	2407	4	are	be	VBP
9936	2407	5	two	two	CD
9936	2407	6	principal	principal	JJ
9936	2407	7	classes	class	NNS
9936	2407	8	into	into	IN
9936	2407	9	which	which	WDT
9936	2407	10	all	all	DT
9936	2407	11	varieties	variety	NNS
9936	2407	12	of	of	IN
9936	2407	13	this	this	DT
9936	2407	14	vegetable	vegetable	NN
9936	2407	15	can	can	MD
9936	2407	16	be	be	VB
9936	2407	17	placed	place	VBN
9936	2407	18	,	,	,
9936	2407	19	namely	namely	RB
9936	2407	20	,	,	,
9936	2407	21	_	_	NNP
9936	2407	22	string	string	NN
9936	2407	23	beans	bean	NNS
9936	2407	24	_	_	NNP
9936	2407	25	and	and	CC
9936	2407	26	_	_	NNP
9936	2407	27	shell	shell	NNP
9936	2407	28	beans	beans	NNPS
9936	2407	29	_	_	NNP
9936	2407	30	.	.	.
9936	2408	1	String	string	NN
9936	2408	2	beans	bean	NNS
9936	2408	3	include	include	VBP
9936	2408	4	both	both	DT
9936	2408	5	the	the	DT
9936	2408	6	pods	pod	NNS
9936	2408	7	and	and	CC
9936	2408	8	the	the	DT
9936	2408	9	seeds	seed	NNS
9936	2408	10	,	,	,
9936	2408	11	and	and	CC
9936	2408	12	are	be	VBP
9936	2408	13	used	use	VBN
9936	2408	14	when	when	WRB
9936	2408	15	the	the	DT
9936	2408	16	beans	bean	NNS
9936	2408	17	are	be	VBP
9936	2408	18	very	very	RB
9936	2408	19	young	young	JJ
9936	2408	20	.	.	.
9936	2409	1	Shell	Shell	NNP
9936	2409	2	beans	bean	NNS
9936	2409	3	consist	consist	VBP
9936	2409	4	of	of	IN
9936	2409	5	the	the	DT
9936	2409	6	seeds	seed	NNS
9936	2409	7	,	,	,
9936	2409	8	which	which	WDT
9936	2409	9	are	be	VBP
9936	2409	10	allowed	allow	VBN
9936	2409	11	to	to	TO
9936	2409	12	mature	mature	VB
9936	2409	13	either	either	CC
9936	2409	14	partly	partly	RB
9936	2409	15	or	or	CC
9936	2409	16	entirely	entirely	RB
9936	2409	17	and	and	CC
9936	2409	18	are	be	VBP
9936	2409	19	taken	take	VBN
9936	2409	20	from	from	IN
9936	2409	21	the	the	DT
9936	2409	22	shells	shell	NNS
9936	2409	23	before	before	IN
9936	2409	24	cooking	cooking	NN
9936	2409	25	.	.	.
9936	2410	1	Those	those	DT
9936	2410	2	which	which	WDT
9936	2410	3	are	be	VBP
9936	2410	4	partly	partly	RB
9936	2410	5	developed	develop	VBN
9936	2410	6	are	be	VBP
9936	2410	7	cooked	cook	VBN
9936	2410	8	when	when	WRB
9936	2410	9	they	-PRON-	PRP
9936	2410	10	are	be	VBP
9936	2410	11	fresh	fresh	JJ
9936	2410	12	,	,	,
9936	2410	13	but	but	CC
9936	2410	14	the	the	DT
9936	2410	15	ones	one	NNS
9936	2410	16	that	that	WDT
9936	2410	17	are	be	VBP
9936	2410	18	allowed	allow	VBN
9936	2410	19	to	to	TO
9936	2410	20	mature	mature	VB
9936	2410	21	completely	completely	RB
9936	2410	22	are	be	VBP
9936	2410	23	dried	dry	VBN
9936	2410	24	and	and	CC
9936	2410	25	then	then	RB
9936	2410	26	stored	store	VBD
9936	2410	27	for	for	IN
9936	2410	28	use	use	NN
9936	2410	29	at	at	IN
9936	2410	30	any	any	DT
9936	2410	31	time	time	NN
9936	2410	32	during	during	IN
9936	2410	33	the	the	DT
9936	2410	34	year	year	NN
9936	2410	35	.	.	.
9936	2411	1	In	in	IN
9936	2411	2	some	some	DT
9936	2411	3	cases	case	NNS
9936	2411	4	,	,	,
9936	2411	5	the	the	DT
9936	2411	6	same	same	JJ
9936	2411	7	variety	variety	NN
9936	2411	8	of	of	IN
9936	2411	9	beans	bean	NNS
9936	2411	10	may	may	MD
9936	2411	11	be	be	VB
9936	2411	12	used	use	VBN
9936	2411	13	in	in	IN
9936	2411	14	the	the	DT
9936	2411	15	three	three	CD
9936	2411	16	ways	way	NNS
9936	2411	17	mentioned	mention	VBN
9936	2411	18	,	,	,
9936	2411	19	while	while	IN
9936	2411	20	in	in	IN
9936	2411	21	others	other	NNS
9936	2411	22	certain	certain	JJ
9936	2411	23	kinds	kind	NNS
9936	2411	24	are	be	VBP
9936	2411	25	raised	raise	VBN
9936	2411	26	expressly	expressly	RB
9936	2411	27	for	for	IN
9936	2411	28	one	one	CD
9936	2411	29	of	of	IN
9936	2411	30	these	these	DT
9936	2411	31	purposes	purpose	NNS
9936	2411	32	.	.	.
9936	2412	1	48	48	CD
9936	2412	2	.	.	.
9936	2413	1	The	the	DT
9936	2413	2	food	food	NN
9936	2413	3	value	value	NN
9936	2413	4	of	of	IN
9936	2413	5	beans	bean	NNS
9936	2413	6	increases	increase	VBZ
9936	2413	7	as	as	IN
9936	2413	8	they	-PRON-	PRP
9936	2413	9	mature	mature	VBP
9936	2413	10	,	,	,
9936	2413	11	as	as	IN
9936	2413	12	will	will	MD
9936	2413	13	be	be	VB
9936	2413	14	observed	observe	VBN
9936	2413	15	upon	upon	IN
9936	2413	16	reference	reference	NN
9936	2413	17	to	to	IN
9936	2413	18	Table	table	NN
9936	2413	19	I.	i.	NN
9936	2414	1	The	the	DT
9936	2414	2	very	very	RB
9936	2414	3	young	young	JJ
9936	2414	4	beans	bean	NNS
9936	2414	5	,	,	,
9936	2414	6	that	that	RB
9936	2414	7	is	is	RB
9936	2414	8	,	,	,
9936	2414	9	the	the	DT
9936	2414	10	string	string	NN
9936	2414	11	beans	bean	NNS
9936	2414	12	,	,	,
9936	2414	13	which	which	WDT
9936	2414	14	include	include	VBP
9936	2414	15	the	the	DT
9936	2414	16	pods	pod	NNS
9936	2414	17	and	and	CC
9936	2414	18	all	all	DT
9936	2414	19	,	,	,
9936	2414	20	are	be	VBP
9936	2414	21	comparatively	comparatively	RB
9936	2414	22	low	low	JJ
9936	2414	23	in	in	IN
9936	2414	24	food	food	NN
9936	2414	25	value	value	NN
9936	2414	26	,	,	,
9936	2414	27	being	be	VBG
9936	2414	28	only	only	RB
9936	2414	29	a	a	DT
9936	2414	30	little	little	RB
9936	2414	31	higher	high	JJR
9936	2414	32	than	than	IN
9936	2414	33	asparagus	asparagus	NN
9936	2414	34	.	.	.
9936	2415	1	To	to	TO
9936	2415	2	increase	increase	VB
9936	2415	3	the	the	DT
9936	2415	4	food	food	NN
9936	2415	5	value	value	NN
9936	2415	6	of	of	IN
9936	2415	7	these	these	DT
9936	2415	8	,	,	,
9936	2415	9	fat	fat	JJ
9936	2415	10	meat	meat	NN
9936	2415	11	,	,	,
9936	2415	12	butter	butter	NN
9936	2415	13	,	,	,
9936	2415	14	or	or	CC
9936	2415	15	other	other	JJ
9936	2415	16	fat	fat	NN
9936	2415	17	is	be	VBZ
9936	2415	18	supplied	supply	VBN
9936	2415	19	in	in	IN
9936	2415	20	their	-PRON-	PRP$
9936	2415	21	cooking	cooking	NN
9936	2415	22	,	,	,
9936	2415	23	or	or	CC
9936	2415	24	milk	milk	NN
9936	2415	25	or	or	CC
9936	2415	26	a	a	DT
9936	2415	27	cream	cream	NN
9936	2415	28	sauce	sauce	NN
9936	2415	29	is	be	VBZ
9936	2415	30	added	add	VBN
9936	2415	31	before	before	IN
9936	2415	32	they	-PRON-	PRP
9936	2415	33	are	be	VBP
9936	2415	34	served	serve	VBN
9936	2415	35	.	.	.
9936	2416	1	Fresh	fresh	JJ
9936	2416	2	shell	shell	NN
9936	2416	3	beans	bean	NNS
9936	2416	4	have	have	VBP
9936	2416	5	much	much	RB
9936	2416	6	more	more	JJR
9936	2416	7	nutriment	nutriment	NN
9936	2416	8	than	than	IN
9936	2416	9	string	string	NN
9936	2416	10	beans	bean	NNS
9936	2416	11	,	,	,
9936	2416	12	whereas	whereas	IN
9936	2416	13	dried	dry	VBN
9936	2416	14	beans	bean	NNS
9936	2416	15	are	be	VBP
9936	2416	16	very	very	RB
9936	2416	17	high	high	JJ
9936	2416	18	in	in	IN
9936	2416	19	food	food	NN
9936	2416	20	value	value	NN
9936	2416	21	.	.	.
9936	2417	1	It	-PRON-	PRP
9936	2417	2	is	be	VBZ
9936	2417	3	this	this	DT
9936	2417	4	characteristic	characteristic	NN
9936	2417	5	of	of	IN
9936	2417	6	dried	dry	VBN
9936	2417	7	shell	shell	NNP
9936	2417	8	beans	bean	NNS
9936	2417	9	that	that	WDT
9936	2417	10	makes	make	VBZ
9936	2417	11	them	-PRON-	PRP
9936	2417	12	a	a	DT
9936	2417	13	very	very	RB
9936	2417	14	good	good	JJ
9936	2417	15	meat	meat	NN
9936	2417	16	substitute	substitute	NN
9936	2417	17	.	.	.
9936	2418	1	STRING	string	NN
9936	2418	2	BEANS	BEANS	NNP
9936	2418	3	49	49	CD
9936	2418	4	.	.	.
9936	2419	1	VARIETIES	VARIETIES	NNP
9936	2419	2	OF	of	IN
9936	2419	3	STRING	string	NN
9936	2419	4	BEANS.--There	BEANS.--There	NNP
9936	2419	5	are	be	VBP
9936	2419	6	two	two	CD
9936	2419	7	general	general	JJ
9936	2419	8	varieties	variety	NNS
9936	2419	9	of	of	IN
9936	2419	10	string	string	NN
9936	2419	11	beans	bean	NNS
9936	2419	12	:	:	:
9936	2419	13	the	the	DT
9936	2419	14	yellow	yellow	JJ
9936	2419	15	ones	one	NNS
9936	2419	16	,	,	,
9936	2419	17	which	which	WDT
9936	2419	18	are	be	VBP
9936	2419	19	commonly	commonly	RB
9936	2419	20	known	know	VBN
9936	2419	21	as	as	IN
9936	2419	22	_	_	NNP
9936	2419	23	wax	wax	NN
9936	2419	24	beans	bean	NNS
9936	2419	25	_	_	NNP
9936	2419	26	,	,	,
9936	2419	27	and	and	CC
9936	2419	28	the	the	DT
9936	2419	29	green	green	JJ
9936	2419	30	ones	one	NNS
9936	2419	31	,	,	,
9936	2419	32	which	which	WDT
9936	2419	33	are	be	VBP
9936	2419	34	the	the	DT
9936	2419	35	ones	one	NNS
9936	2419	36	usually	usually	RB
9936	2419	37	meant	mean	VBD
9936	2419	38	when	when	WRB
9936	2419	39	the	the	DT
9936	2419	40	term	term	NN
9936	2419	41	string	string	NN
9936	2419	42	beans	bean	NNS
9936	2419	43	is	be	VBZ
9936	2419	44	used	use	VBN
9936	2419	45	.	.	.
9936	2420	1	Numerous	numerous	JJ
9936	2420	2	varieties	variety	NNS
9936	2420	3	exist	exist	VBP
9936	2420	4	among	among	IN
9936	2420	5	these	these	DT
9936	2420	6	classes	class	NNS
9936	2420	7	,	,	,
9936	2420	8	and	and	CC
9936	2420	9	some	some	DT
9936	2420	10	are	be	VBP
9936	2420	11	very	very	RB
9936	2420	12	much	much	RB
9936	2420	13	better	well	JJR
9936	2420	14	than	than	IN
9936	2420	15	others	other	NNS
9936	2420	16	.	.	.
9936	2421	1	Many	many	JJ
9936	2421	2	of	of	IN
9936	2421	3	them	-PRON-	PRP
9936	2421	4	have	have	VBP
9936	2421	5	strings	string	NNS
9936	2421	6	,	,	,
9936	2421	7	but	but	CC
9936	2421	8	others	other	NNS
9936	2421	9	are	be	VBP
9936	2421	10	stringless	stringless	JJ
9936	2421	11	and	and	CC
9936	2421	12	consequently	consequently	RB
9936	2421	13	are	be	VBP
9936	2421	14	easier	easy	JJR
9936	2421	15	to	to	TO
9936	2421	16	prepare	prepare	VB
9936	2421	17	.	.	.
9936	2422	1	Whatever	whatever	WDT
9936	2422	2	kind	kind	NN
9936	2422	3	is	be	VBZ
9936	2422	4	used	use	VBN
9936	2422	5	should	should	MD
9936	2422	6	be	be	VB
9936	2422	7	picked	pick	VBN
9936	2422	8	from	from	IN
9936	2422	9	the	the	DT
9936	2422	10	vines	vine	NNS
9936	2422	11	before	before	IN
9936	2422	12	the	the	DT
9936	2422	13	beans	bean	NNS
9936	2422	14	are	be	VBP
9936	2422	15	old	old	JJ
9936	2422	16	enough	enough	RB
9936	2422	17	for	for	IN
9936	2422	18	the	the	DT
9936	2422	19	pods	pod	NNS
9936	2422	20	to	to	TO
9936	2422	21	develop	develop	VB
9936	2422	22	woody	woody	NN
9936	2422	23	fibers	fiber	NNS
9936	2422	24	.	.	.
9936	2423	1	Otherwise	otherwise	RB
9936	2423	2	they	-PRON-	PRP
9936	2423	3	will	will	MD
9936	2423	4	not	not	RB
9936	2423	5	be	be	VB
9936	2423	6	palatable	palatable	JJ
9936	2423	7	,	,	,
9936	2423	8	for	for	IN
9936	2423	9	when	when	WRB
9936	2423	10	they	-PRON-	PRP
9936	2423	11	have	have	VBP
9936	2423	12	reached	reach	VBN
9936	2423	13	this	this	DT
9936	2423	14	stage	stage	NN
9936	2423	15	it	-PRON-	PRP
9936	2423	16	will	will	MD
9936	2423	17	be	be	VB
9936	2423	18	impossible	impossible	JJ
9936	2423	19	to	to	TO
9936	2423	20	cook	cook	VB
9936	2423	21	them	-PRON-	PRP
9936	2423	22	soft	soft	JJ
9936	2423	23	.	.	.
9936	2424	1	50	50	CD
9936	2424	2	.	.	.
9936	2425	1	SELECTION	SELECTION	NNP
9936	2425	2	AND	and	CC
9936	2425	3	CARE.--Small	care.--small	NN
9936	2425	4	,	,	,
9936	2425	5	round	round	JJ
9936	2425	6	,	,	,
9936	2425	7	rusty	rusty	JJ
9936	2425	8	-	-	HYPH
9936	2425	9	looking	look	VBG
9936	2425	10	spots	spot	NNS
9936	2425	11	are	be	VBP
9936	2425	12	common	common	JJ
9936	2425	13	to	to	IN
9936	2425	14	both	both	CC
9936	2425	15	string	string	NN
9936	2425	16	and	and	CC
9936	2425	17	wax	wax	NN
9936	2425	18	beans	bean	NNS
9936	2425	19	;	;	:
9936	2425	20	but	but	CC
9936	2425	21	when	when	WRB
9936	2425	22	such	such	JJ
9936	2425	23	spots	spot	NNS
9936	2425	24	are	be	VBP
9936	2425	25	present	present	JJ
9936	2425	26	they	-PRON-	PRP
9936	2425	27	must	must	MD
9936	2425	28	be	be	VB
9936	2425	29	removed	remove	VBN
9936	2425	30	before	before	IN
9936	2425	31	cooking	cooking	NN
9936	2425	32	.	.	.
9936	2426	1	As	as	IN
9936	2426	2	there	there	EX
9936	2426	3	is	be	VBZ
9936	2426	4	considerable	considerable	JJ
9936	2426	5	waste	waste	NN
9936	2426	6	in	in	IN
9936	2426	7	the	the	DT
9936	2426	8	preparation	preparation	NN
9936	2426	9	of	of	IN
9936	2426	10	such	such	JJ
9936	2426	11	beans	bean	NNS
9936	2426	12	for	for	IN
9936	2426	13	the	the	DT
9936	2426	14	table	table	NN
9936	2426	15	,	,	,
9936	2426	16	it	-PRON-	PRP
9936	2426	17	is	be	VBZ
9936	2426	18	wise	wise	JJ
9936	2426	19	in	in	IN
9936	2426	20	buying	buy	VBG
9936	2426	21	string	string	NN
9936	2426	22	beans	bean	NNS
9936	2426	23	to	to	TO
9936	2426	24	select	select	VB
9936	2426	25	those	those	DT
9936	2426	26	whose	whose	WP$
9936	2426	27	surface	surface	NN
9936	2426	28	is	be	VBZ
9936	2426	29	not	not	RB
9936	2426	30	marred	mar	VBN
9936	2426	31	with	with	IN
9936	2426	32	such	such	JJ
9936	2426	33	blemishes	blemish	NNS
9936	2426	34	.	.	.
9936	2427	1	In	in	IN
9936	2427	2	addition	addition	NN
9936	2427	3	,	,	,
9936	2427	4	the	the	DT
9936	2427	5	beans	bean	NNS
9936	2427	6	should	should	MD
9936	2427	7	be	be	VB
9936	2427	8	as	as	RB
9936	2427	9	fresh	fresh	JJ
9936	2427	10	as	as	IN
9936	2427	11	can	can	MD
9936	2427	12	be	be	VB
9936	2427	13	obtained	obtain	VBN
9936	2427	14	and	and	CC
9936	2427	15	crisp	crisp	JJ
9936	2427	16	and	and	CC
9936	2427	17	tender	tender	VB
9936	2427	18	enough	enough	JJ
9936	2427	19	to	to	TO
9936	2427	20	snap	snap	VB
9936	2427	21	when	when	WRB
9936	2427	22	the	the	DT
9936	2427	23	pods	pod	NNS
9936	2427	24	are	be	VBP
9936	2427	25	bent	bent	JJ
9936	2427	26	in	in	IN
9936	2427	27	half	half	NN
9936	2427	28	.	.	.
9936	2428	1	Proper	proper	JJ
9936	2428	2	attention	attention	NN
9936	2428	3	should	should	MD
9936	2428	4	be	be	VB
9936	2428	5	given	give	VBN
9936	2428	6	to	to	IN
9936	2428	7	them	-PRON-	PRP
9936	2428	8	after	after	IN
9936	2428	9	they	-PRON-	PRP
9936	2428	10	are	be	VBP
9936	2428	11	purchased	purchase	VBN
9936	2428	12	,	,	,
9936	2428	13	too	too	RB
9936	2428	14	.	.	.
9936	2429	1	If	if	IN
9936	2429	2	possible	possible	JJ
9936	2429	3	,	,	,
9936	2429	4	they	-PRON-	PRP
9936	2429	5	should	should	MD
9936	2429	6	be	be	VB
9936	2429	7	cooked	cook	VBN
9936	2429	8	immediately	immediately	RB
9936	2429	9	,	,	,
9936	2429	10	but	but	CC
9936	2429	11	if	if	IN
9936	2429	12	this	this	DT
9936	2429	13	can	can	MD
9936	2429	14	not	not	RB
9936	2429	15	be	be	VB
9936	2429	16	done	do	VBN
9936	2429	17	they	-PRON-	PRP
9936	2429	18	should	should	MD
9936	2429	19	be	be	VB
9936	2429	20	kept	keep	VBN
9936	2429	21	in	in	IN
9936	2429	22	a	a	DT
9936	2429	23	cool	cool	JJ
9936	2429	24	,	,	,
9936	2429	25	damp	damp	JJ
9936	2429	26	place	place	NN
9936	2429	27	to	to	TO
9936	2429	28	prevent	prevent	VB
9936	2429	29	them	-PRON-	PRP
9936	2429	30	from	from	IN
9936	2429	31	becoming	become	VBG
9936	2429	32	limp	limp	JJ
9936	2429	33	.	.	.
9936	2430	1	However	however	RB
9936	2430	2	,	,	,
9936	2430	3	if	if	IN
9936	2430	4	they	-PRON-	PRP
9936	2430	5	wilt	wilt	VBP
9936	2430	6	before	before	IN
9936	2430	7	they	-PRON-	PRP
9936	2430	8	can	can	MD
9936	2430	9	be	be	VB
9936	2430	10	cooked	cook	VBN
9936	2430	11	,	,	,
9936	2430	12	they	-PRON-	PRP
9936	2430	13	may	may	MD
9936	2430	14	be	be	VB
9936	2430	15	freshened	freshen	VBN
9936	2430	16	by	by	IN
9936	2430	17	allowing	allow	VBG
9936	2430	18	them	-PRON-	PRP
9936	2430	19	to	to	TO
9936	2430	20	stand	stand	VB
9936	2430	21	in	in	IN
9936	2430	22	cold	cold	JJ
9936	2430	23	water	water	NN
9936	2430	24	for	for	IN
9936	2430	25	a	a	DT
9936	2430	26	short	short	JJ
9936	2430	27	time	time	NN
9936	2430	28	.	.	.
9936	2431	1	51	51	CD
9936	2431	2	.	.	.
9936	2432	1	PREPARATION	PREPARATION	NNP
9936	2432	2	AND	and	CC
9936	2432	3	COOKING.--To	COOKING.--To	NNP
9936	2432	4	prepare	prepare	VBP
9936	2432	5	beans	bean	NNS
9936	2432	6	for	for	IN
9936	2432	7	cooking	cooking	NN
9936	2432	8	,	,	,
9936	2432	9	wash	wash	VB
9936	2432	10	them	-PRON-	PRP
9936	2432	11	thoroughly	thoroughly	RB
9936	2432	12	in	in	IN
9936	2432	13	cold	cold	JJ
9936	2432	14	water	water	NN
9936	2432	15	.	.	.
9936	2433	1	If	if	IN
9936	2433	2	the	the	DT
9936	2433	3	beans	bean	NNS
9936	2433	4	are	be	VBP
9936	2433	5	of	of	IN
9936	2433	6	the	the	DT
9936	2433	7	stringless	stringless	JJ
9936	2433	8	variety	variety	NN
9936	2433	9	,	,	,
9936	2433	10	cut	cut	VBD
9936	2433	11	off	off	RP
9936	2433	12	the	the	DT
9936	2433	13	stem	stem	NN
9936	2433	14	and	and	CC
9936	2433	15	blossom	blossom	NN
9936	2433	16	ends	end	NNS
9936	2433	17	;	;	:
9936	2433	18	but	but	CC
9936	2433	19	,	,	,
9936	2433	20	in	in	IN
9936	2433	21	case	case	NN
9936	2433	22	they	-PRON-	PRP
9936	2433	23	have	have	VBP
9936	2433	24	strings	string	NNS
9936	2433	25	,	,	,
9936	2433	26	break	break	VB
9936	2433	27	the	the	DT
9936	2433	28	ends	end	NNS
9936	2433	29	and	and	CC
9936	2433	30	strip	strip	VB
9936	2433	31	off	off	RP
9936	2433	32	the	the	DT
9936	2433	33	strings	string	NNS
9936	2433	34	together	together	RB
9936	2433	35	with	with	IN
9936	2433	36	the	the	DT
9936	2433	37	ends	end	NNS
9936	2433	38	,	,	,
9936	2433	39	as	as	IN
9936	2433	40	shown	show	VBN
9936	2433	41	in	in	IN
9936	2433	42	Fig	Fig	NNP
9936	2433	43	.	.	.
9936	2434	1	3	3	LS
9936	2434	2	.	.	.
9936	2435	1	The	the	DT
9936	2435	2	beans	bean	NNS
9936	2435	3	may	may	MD
9936	2435	4	then	then	RB
9936	2435	5	be	be	VB
9936	2435	6	cooked	cook	VBN
9936	2435	7	whole	whole	RB
9936	2435	8	or	or	CC
9936	2435	9	cut	cut	VBN
9936	2435	10	into	into	IN
9936	2435	11	inch	inch	NN
9936	2435	12	lengths	length	NNS
9936	2435	13	before	before	IN
9936	2435	14	cooking	cooking	NN
9936	2435	15	.	.	.
9936	2436	1	If	if	IN
9936	2436	2	it	-PRON-	PRP
9936	2436	3	is	be	VBZ
9936	2436	4	desired	desire	VBN
9936	2436	5	to	to	TO
9936	2436	6	cut	cut	VB
9936	2436	7	them	-PRON-	PRP
9936	2436	8	,	,	,
9936	2436	9	the	the	DT
9936	2436	10	most	most	RBS
9936	2436	11	convenient	convenient	JJ
9936	2436	12	way	way	NN
9936	2436	13	is	be	VBZ
9936	2436	14	to	to	TO
9936	2436	15	place	place	VB
9936	2436	16	them	-PRON-	PRP
9936	2436	17	in	in	IN
9936	2436	18	an	an	DT
9936	2436	19	orderly	orderly	JJ
9936	2436	20	heap	heap	NN
9936	2436	21	on	on	IN
9936	2436	22	a	a	DT
9936	2436	23	cutting	cutting	NN
9936	2436	24	board	board	NN
9936	2436	25	and	and	CC
9936	2436	26	then	then	RB
9936	2436	27	cut	cut	VB
9936	2436	28	a	a	DT
9936	2436	29	handful	handful	NN
9936	2436	30	at	at	IN
9936	2436	31	a	a	DT
9936	2436	32	time	time	NN
9936	2436	33	,	,	,
9936	2436	34	drawing	draw	VBG
9936	2436	35	a	a	DT
9936	2436	36	sharp	sharp	JJ
9936	2436	37	knife	knife	NN
9936	2436	38	across	across	IN
9936	2436	39	them	-PRON-	PRP
9936	2436	40	as	as	IN
9936	2436	41	they	-PRON-	PRP
9936	2436	42	are	be	VBP
9936	2436	43	held	hold	VBN
9936	2436	44	on	on	IN
9936	2436	45	the	the	DT
9936	2436	46	board	board	NN
9936	2436	47	.	.	.
9936	2437	1	Any	any	DT
9936	2437	2	imperfect	imperfect	JJ
9936	2437	3	portions	portion	NNS
9936	2437	4	should	should	MD
9936	2437	5	be	be	VB
9936	2437	6	removed	remove	VBN
9936	2437	7	before	before	IN
9936	2437	8	cutting	cut	VBG
9936	2437	9	.	.	.
9936	2438	1	52	52	CD
9936	2438	2	.	.	.
9936	2439	1	The	the	DT
9936	2439	2	cooking	cooking	NN
9936	2439	3	of	of	IN
9936	2439	4	string	string	NN
9936	2439	5	beans	bean	NNS
9936	2439	6	is	be	VBZ
9936	2439	7	similar	similar	JJ
9936	2439	8	to	to	IN
9936	2439	9	that	that	DT
9936	2439	10	of	of	IN
9936	2439	11	asparagus	asparagus	NN
9936	2439	12	,	,	,
9936	2439	13	except	except	IN
9936	2439	14	that	that	IN
9936	2439	15	they	-PRON-	PRP
9936	2439	16	require	require	VBP
9936	2439	17	longer	long	RBR
9936	2439	18	cooking	cook	VBG
9936	2439	19	.	.	.
9936	2440	1	Put	put	VB
9936	2440	2	them	-PRON-	PRP
9936	2440	3	,	,	,
9936	2440	4	either	either	CC
9936	2440	5	whole	whole	NN
9936	2440	6	or	or	CC
9936	2440	7	cut	cut	VBD
9936	2440	8	into	into	IN
9936	2440	9	a	a	DT
9936	2440	10	kettle	kettle	NN
9936	2440	11	,	,	,
9936	2440	12	cover	cover	VB
9936	2440	13	them	-PRON-	PRP
9936	2440	14	with	with	IN
9936	2440	15	boiling	boil	VBG
9936	2440	16	water	water	NN
9936	2440	17	to	to	TO
9936	2440	18	which	which	WDT
9936	2440	19	has	have	VBZ
9936	2440	20	been	be	VBN
9936	2440	21	added	add	VBN
9936	2440	22	1	1	CD
9936	2440	23	teaspoonful	teaspoonful	JJ
9936	2440	24	of	of	IN
9936	2440	25	salt	salt	NN
9936	2440	26	to	to	IN
9936	2440	27	each	each	DT
9936	2440	28	quart	quart	NN
9936	2440	29	of	of	IN
9936	2440	30	water	water	NN
9936	2440	31	,	,	,
9936	2440	32	and	and	CC
9936	2440	33	cook	cook	VB
9936	2440	34	them	-PRON-	PRP
9936	2440	35	with	with	IN
9936	2440	36	the	the	DT
9936	2440	37	cover	cover	NN
9936	2440	38	on	on	IN
9936	2440	39	the	the	DT
9936	2440	40	kettle	kettle	NN
9936	2440	41	until	until	IN
9936	2440	42	they	-PRON-	PRP
9936	2440	43	can	can	MD
9936	2440	44	be	be	VB
9936	2440	45	easily	easily	RB
9936	2440	46	pierced	pierce	VBN
9936	2440	47	with	with	IN
9936	2440	48	a	a	DT
9936	2440	49	fork	fork	NN
9936	2440	50	.	.	.
9936	2441	1	The	the	DT
9936	2441	2	length	length	NN
9936	2441	3	of	of	IN
9936	2441	4	time	time	NN
9936	2441	5	required	require	VBN
9936	2441	6	to	to	TO
9936	2441	7	cook	cook	VB
9936	2441	8	them	-PRON-	PRP
9936	2441	9	depends	depend	VBZ
9936	2441	10	on	on	IN
9936	2441	11	the	the	DT
9936	2441	12	age	age	NN
9936	2441	13	of	of	IN
9936	2441	14	the	the	DT
9936	2441	15	beans	bean	NNS
9936	2441	16	,	,	,
9936	2441	17	but	but	CC
9936	2441	18	usually	usually	RB
9936	2441	19	from	from	IN
9936	2441	20	30	30	CD
9936	2441	21	minutes	minute	NNS
9936	2441	22	to	to	IN
9936	2441	23	1	1	CD
9936	2441	24	hour	hour	NN
9936	2441	25	will	will	MD
9936	2441	26	be	be	VB
9936	2441	27	sufficient	sufficient	JJ
9936	2441	28	.	.	.
9936	2442	1	When	when	WRB
9936	2442	2	they	-PRON-	PRP
9936	2442	3	are	be	VBP
9936	2442	4	done	do	VBN
9936	2442	5	,	,	,
9936	2442	6	drain	drain	VB
9936	2442	7	the	the	DT
9936	2442	8	water	water	NN
9936	2442	9	from	from	IN
9936	2442	10	them	-PRON-	PRP
9936	2442	11	,	,	,
9936	2442	12	but	but	CC
9936	2442	13	save	save	VB
9936	2442	14	it	-PRON-	PRP
9936	2442	15	to	to	TO
9936	2442	16	make	make	VB
9936	2442	17	sauce	sauce	NN
9936	2442	18	for	for	IN
9936	2442	19	them	-PRON-	PRP
9936	2442	20	or	or	CC
9936	2442	21	to	to	TO
9936	2442	22	add	add	VB
9936	2442	23	to	to	IN
9936	2442	24	soup	soup	NN
9936	2442	25	stock	stock	NN
9936	2442	26	.	.	.
9936	2443	1	53	53	CD
9936	2443	2	.	.	.
9936	2444	1	STRING	string	NN
9936	2444	2	BEANS	bean	NNS
9936	2444	3	IN	in	IN
9936	2444	4	BUTTER.--String	butter.--string	NN
9936	2444	5	beans	bean	NNS
9936	2444	6	,	,	,
9936	2444	7	which	which	WDT
9936	2444	8	,	,	,
9936	2444	9	of	of	IN
9936	2444	10	course	course	NN
9936	2444	11	,	,	,
9936	2444	12	include	include	VBP
9936	2444	13	wax	wax	NN
9936	2444	14	beans	bean	NNS
9936	2444	15	,	,	,
9936	2444	16	may	may	MD
9936	2444	17	be	be	VB
9936	2444	18	served	serve	VBN
9936	2444	19	with	with	IN
9936	2444	20	a	a	DT
9936	2444	21	sauce	sauce	NN
9936	2444	22	of	of	IN
9936	2444	23	some	some	DT
9936	2444	24	kind	kind	NN
9936	2444	25	,	,	,
9936	2444	26	but	but	CC
9936	2444	27	they	-PRON-	PRP
9936	2444	28	are	be	VBP
9936	2444	29	very	very	RB
9936	2444	30	appetizing	appetizing	JJ
9936	2444	31	when	when	WRB
9936	2444	32	merely	merely	RB
9936	2444	33	drained	drain	VBN
9936	2444	34	after	after	IN
9936	2444	35	cooking	cook	VBG
9936	2444	36	and	and	CC
9936	2444	37	served	serve	VBD
9936	2444	38	with	with	IN
9936	2444	39	melted	melted	JJ
9936	2444	40	butter	butter	NN
9936	2444	41	.	.	.
9936	2445	1	[	[	-LRB-
9936	2445	2	Illustration	illustration	NN
9936	2445	3	:	:	:
9936	2445	4	FIG	FIG	NNP
9936	2445	5	.	.	.
9936	2446	1	3	3	LS
9936	2446	2	]	]	-RRB-
9936	2446	3	To	to	TO
9936	2446	4	prepare	prepare	VB
9936	2446	5	beans	bean	NNS
9936	2446	6	in	in	IN
9936	2446	7	this	this	DT
9936	2446	8	manner	manner	NN
9936	2446	9	,	,	,
9936	2446	10	wash	wash	VB
9936	2446	11	the	the	DT
9936	2446	12	desired	desire	VBN
9936	2446	13	amount	amount	NN
9936	2446	14	,	,	,
9936	2446	15	remove	remove	VB
9936	2446	16	the	the	DT
9936	2446	17	ends	end	NNS
9936	2446	18	and	and	CC
9936	2446	19	strings	string	NNS
9936	2446	20	,	,	,
9936	2446	21	if	if	IN
9936	2446	22	necessary	necessary	JJ
9936	2446	23	,	,	,
9936	2446	24	and	and	CC
9936	2446	25	cut	cut	VBN
9936	2446	26	into	into	IN
9936	2446	27	inch	inch	NN
9936	2446	28	lengths	length	NNS
9936	2446	29	.	.	.
9936	2447	1	Cook	cook	VB
9936	2447	2	until	until	IN
9936	2447	3	they	-PRON-	PRP
9936	2447	4	are	be	VBP
9936	2447	5	tender	tender	JJ
9936	2447	6	and	and	CC
9936	2447	7	then	then	RB
9936	2447	8	pour	pour	VB
9936	2447	9	off	off	RP
9936	2447	10	the	the	DT
9936	2447	11	water	water	NN
9936	2447	12	.	.	.
9936	2448	1	Add	add	VB
9936	2448	2	1	1	CD
9936	2448	3	tablespoonful	tablespoonful	NN
9936	2448	4	of	of	IN
9936	2448	5	butter	butter	NN
9936	2448	6	for	for	IN
9936	2448	7	each	each	DT
9936	2448	8	four	four	CD
9936	2448	9	persons	person	NNS
9936	2448	10	to	to	TO
9936	2448	11	be	be	VB
9936	2448	12	served	serve	VBN
9936	2448	13	,	,	,
9936	2448	14	a	a	DT
9936	2448	15	dash	dash	NN
9936	2448	16	of	of	IN
9936	2448	17	pepper	pepper	NN
9936	2448	18	,	,	,
9936	2448	19	and	and	CC
9936	2448	20	,	,	,
9936	2448	21	if	if	IN
9936	2448	22	they	-PRON-	PRP
9936	2448	23	are	be	VBP
9936	2448	24	not	not	RB
9936	2448	25	salty	salty	JJ
9936	2448	26	enough	enough	RB
9936	2448	27	,	,	,
9936	2448	28	a	a	DT
9936	2448	29	little	little	RB
9936	2448	30	more	more	JJR
9936	2448	31	salt	salt	NN
9936	2448	32	.	.	.
9936	2449	1	Allow	allow	VB
9936	2449	2	the	the	DT
9936	2449	3	butter	butter	NN
9936	2449	4	to	to	IN
9936	2449	5	melt	melt	VB
9936	2449	6	and	and	CC
9936	2449	7	serve	serve	VB
9936	2449	8	the	the	DT
9936	2449	9	beans	bean	NNS
9936	2449	10	hot	hot	JJ
9936	2449	11	.	.	.
9936	2450	1	54	54	CD
9936	2450	2	.	.	.
9936	2451	1	STRING	string	NN
9936	2451	2	BEANS	bean	NNS
9936	2451	3	WITH	with	IN
9936	2451	4	SALT	SALT	NNP
9936	2451	5	PORK.--Those	pork.--those	NN
9936	2451	6	who	who	WP
9936	2451	7	like	like	VBP
9936	2451	8	the	the	DT
9936	2451	9	flavor	flavor	NN
9936	2451	10	of	of	IN
9936	2451	11	salt	salt	NN
9936	2451	12	pork	pork	NN
9936	2451	13	will	will	MD
9936	2451	14	find	find	VB
9936	2451	15	string	string	NN
9936	2451	16	beans	bean	NNS
9936	2451	17	cooked	cook	VBN
9936	2451	18	with	with	IN
9936	2451	19	a	a	DT
9936	2451	20	small	small	JJ
9936	2451	21	piece	piece	NN
9936	2451	22	of	of	IN
9936	2451	23	this	this	DT
9936	2451	24	meat	meat	NN
9936	2451	25	very	very	RB
9936	2451	26	appetizing	appetizing	JJ
9936	2451	27	.	.	.
9936	2452	1	Besides	besides	IN
9936	2452	2	improving	improve	VBG
9936	2452	3	the	the	DT
9936	2452	4	flavor	flavor	NN
9936	2452	5	,	,	,
9936	2452	6	salt	salt	NN
9936	2452	7	pork	pork	NN
9936	2452	8	supplies	supply	VBZ
9936	2452	9	the	the	DT
9936	2452	10	beans	bean	NNS
9936	2452	11	with	with	IN
9936	2452	12	fat	fat	NN
9936	2452	13	,	,	,
9936	2452	14	a	a	DT
9936	2452	15	food	food	NN
9936	2452	16	substance	substance	NN
9936	2452	17	in	in	IN
9936	2452	18	which	which	WDT
9936	2452	19	they	-PRON-	PRP
9936	2452	20	are	be	VBP
9936	2452	21	very	very	RB
9936	2452	22	low	low	JJ
9936	2452	23	.	.	.
9936	2453	1	After	after	IN
9936	2453	2	washing	wash	VBG
9936	2453	3	the	the	DT
9936	2453	4	beans	bean	NNS
9936	2453	5	that	that	WDT
9936	2453	6	are	be	VBP
9936	2453	7	to	to	TO
9936	2453	8	be	be	VB
9936	2453	9	cooked	cook	VBN
9936	2453	10	in	in	IN
9936	2453	11	this	this	DT
9936	2453	12	way	way	NN
9936	2453	13	,	,	,
9936	2453	14	remove	remove	VB
9936	2453	15	the	the	DT
9936	2453	16	ends	end	NNS
9936	2453	17	and	and	CC
9936	2453	18	strings	string	NNS
9936	2453	19	,	,	,
9936	2453	20	but	but	CC
9936	2453	21	do	do	VBP
9936	2453	22	not	not	RB
9936	2453	23	cut	cut	VB
9936	2453	24	into	into	IN
9936	2453	25	inch	inch	NN
9936	2453	26	lengths	length	NNS
9936	2453	27	.	.	.
9936	2454	1	Put	put	VB
9936	2454	2	the	the	DT
9936	2454	3	whole	whole	JJ
9936	2454	4	beans	bean	NNS
9936	2454	5	to	to	TO
9936	2454	6	cook	cook	VB
9936	2454	7	in	in	RP
9936	2454	8	boiling	boil	VBG
9936	2454	9	water	water	NN
9936	2454	10	and	and	CC
9936	2454	11	add	add	VB
9936	2454	12	1/4	1/4	CD
9936	2454	13	pound	pound	NN
9936	2454	14	of	of	IN
9936	2454	15	pork	pork	NN
9936	2454	16	for	for	IN
9936	2454	17	a	a	DT
9936	2454	18	sufficient	sufficient	JJ
9936	2454	19	amount	amount	NN
9936	2454	20	of	of	IN
9936	2454	21	beans	bean	NNS
9936	2454	22	for	for	IN
9936	2454	23	four	four	CD
9936	2454	24	persons	person	NNS
9936	2454	25	.	.	.
9936	2455	1	Cook	cook	VB
9936	2455	2	until	until	IN
9936	2455	3	the	the	DT
9936	2455	4	beans	bean	NNS
9936	2455	5	are	be	VBP
9936	2455	6	tender	tender	JJ
9936	2455	7	,	,	,
9936	2455	8	and	and	CC
9936	2455	9	serve	serve	VB
9936	2455	10	with	with	IN
9936	2455	11	the	the	DT
9936	2455	12	pork	pork	NN
9936	2455	13	without	without	IN
9936	2455	14	removing	remove	VBG
9936	2455	15	from	from	IN
9936	2455	16	the	the	DT
9936	2455	17	liquid	liquid	NN
9936	2455	18	.	.	.
9936	2456	1	55	55	CD
9936	2456	2	.	.	.
9936	2457	1	CREAMED	creamed	JJ
9936	2457	2	STRING	string	NN
9936	2457	3	BEANS.--Perhaps	BEANS.--Perhaps	NNP
9936	2457	4	the	the	DT
9936	2457	5	most	most	RBS
9936	2457	6	popular	popular	JJ
9936	2457	7	way	way	NN
9936	2457	8	in	in	IN
9936	2457	9	which	which	WDT
9936	2457	10	to	to	TO
9936	2457	11	prepare	prepare	VB
9936	2457	12	string	string	NN
9936	2457	13	or	or	CC
9936	2457	14	wax	wax	NN
9936	2457	15	beans	beans	NNPS
9936	2457	16	is	be	VBZ
9936	2457	17	to	to	TO
9936	2457	18	cream	cream	VB
9936	2457	19	them	-PRON-	PRP
9936	2457	20	.	.	.
9936	2458	1	Not	not	RB
9936	2458	2	only	only	RB
9936	2458	3	an	an	DT
9936	2458	4	appetizing	appetize	VBG
9936	2458	5	dish	dish	NN
9936	2458	6	,	,	,
9936	2458	7	but	but	CC
9936	2458	8	one	one	CD
9936	2458	9	whose	whose	WP$
9936	2458	10	food	food	NN
9936	2458	11	value	value	NN
9936	2458	12	is	be	VBZ
9936	2458	13	increased	increase	VBN
9936	2458	14	,	,	,
9936	2458	15	is	be	VBZ
9936	2458	16	the	the	DT
9936	2458	17	result	result	NN
9936	2458	18	.	.	.
9936	2459	1	The	the	DT
9936	2459	2	cream	cream	NN
9936	2459	3	sauce	sauce	NN
9936	2459	4	served	serve	VBD
9936	2459	5	with	with	IN
9936	2459	6	the	the	DT
9936	2459	7	beans	bean	NNS
9936	2459	8	may	may	MD
9936	2459	9	be	be	VB
9936	2459	10	made	make	VBN
9936	2459	11	entirely	entirely	RB
9936	2459	12	of	of	IN
9936	2459	13	milk	milk	NN
9936	2459	14	,	,	,
9936	2459	15	but	but	CC
9936	2459	16	a	a	DT
9936	2459	17	very	very	RB
9936	2459	18	satisfactory	satisfactory	JJ
9936	2459	19	sauce	sauce	NN
9936	2459	20	can	can	MD
9936	2459	21	be	be	VB
9936	2459	22	made	make	VBN
9936	2459	23	by	by	IN
9936	2459	24	using	use	VBG
9936	2459	25	half	half	JJ
9936	2459	26	milk	milk	NN
9936	2459	27	or	or	CC
9936	2459	28	cream	cream	NN
9936	2459	29	and	and	CC
9936	2459	30	half	half	NN
9936	2459	31	liquid	liquid	NN
9936	2459	32	in	in	IN
9936	2459	33	which	which	WDT
9936	2459	34	the	the	DT
9936	2459	35	beans	bean	NNS
9936	2459	36	were	be	VBD
9936	2459	37	cooked	cook	VBN
9936	2459	38	.	.	.
9936	2460	1	To	to	TO
9936	2460	2	prepare	prepare	VB
9936	2460	3	creamed	creamed	JJ
9936	2460	4	beans	bean	NNS
9936	2460	5	,	,	,
9936	2460	6	clean	clean	VB
9936	2460	7	the	the	DT
9936	2460	8	beans	bean	NNS
9936	2460	9	in	in	IN
9936	2460	10	the	the	DT
9936	2460	11	usual	usual	JJ
9936	2460	12	way	way	NN
9936	2460	13	and	and	CC
9936	2460	14	cut	cut	VB
9936	2460	15	them	-PRON-	PRP
9936	2460	16	into	into	IN
9936	2460	17	inch	inch	NN
9936	2460	18	lengths	length	NNS
9936	2460	19	.	.	.
9936	2461	1	Put	put	VB
9936	2461	2	them	-PRON-	PRP
9936	2461	3	to	to	TO
9936	2461	4	cook	cook	VB
9936	2461	5	in	in	RP
9936	2461	6	boiling	boil	VBG
9936	2461	7	salted	salt	VBN
9936	2461	8	water	water	NN
9936	2461	9	and	and	CC
9936	2461	10	cook	cook	NN
9936	2461	11	until	until	IN
9936	2461	12	they	-PRON-	PRP
9936	2461	13	may	may	MD
9936	2461	14	be	be	VB
9936	2461	15	easily	easily	RB
9936	2461	16	pierced	pierce	VBN
9936	2461	17	with	with	IN
9936	2461	18	a	a	DT
9936	2461	19	fork	fork	NN
9936	2461	20	.	.	.
9936	2462	1	Pour	pour	VB
9936	2462	2	off	off	IN
9936	2462	3	the	the	DT
9936	2462	4	water	water	NN
9936	2462	5	,	,	,
9936	2462	6	but	but	CC
9936	2462	7	keep	keep	VB
9936	2462	8	it	-PRON-	PRP
9936	2462	9	to	to	TO
9936	2462	10	use	use	VB
9936	2462	11	in	in	IN
9936	2462	12	the	the	DT
9936	2462	13	dressing	dressing	NN
9936	2462	14	.	.	.
9936	2463	1	To	to	TO
9936	2463	2	dress	dress	VB
9936	2463	3	a	a	DT
9936	2463	4	sufficient	sufficient	JJ
9936	2463	5	quantity	quantity	NN
9936	2463	6	of	of	IN
9936	2463	7	beans	bean	NNS
9936	2463	8	for	for	IN
9936	2463	9	four	four	CD
9936	2463	10	persons	person	NNS
9936	2463	11	,	,	,
9936	2463	12	a	a	DT
9936	2463	13	sauce	sauce	NN
9936	2463	14	should	should	MD
9936	2463	15	be	be	VB
9936	2463	16	made	make	VBN
9936	2463	17	as	as	IN
9936	2463	18	follows	follow	VBZ
9936	2463	19	:	:	:
9936	2463	20	SAUCE	SAUCE	VBN
9936	2463	21	FOR	for	IN
9936	2463	22	CREAMED	creamed	NN
9936	2463	23	STRING	string	NN
9936	2463	24	BEANS	bean	NNS
9936	2463	25	1	1	CD
9936	2463	26	Tb	Tb	NNP
9936	2463	27	.	.	.
9936	2464	1	butter	butter	NN
9936	2464	2	1	1	CD
9936	2464	3	Tb	Tb	NNP
9936	2464	4	.	.	.
9936	2465	1	flour	flour	NN
9936	2465	2	1/4	1/4	CD
9936	2465	3	tsp	tsp	NN
9936	2465	4	.	.	.
9936	2466	1	salt	salt	NNP
9936	2466	2	Pinch	Pinch	NNP
9936	2466	3	of	of	IN
9936	2466	4	pepper	pepper	NN
9936	2466	5	1/3	1/3	CD
9936	2466	6	c.	c.	NN
9936	2466	7	rich	rich	JJ
9936	2466	8	milk	milk	NN
9936	2466	9	or	or	CC
9936	2466	10	cream	cream	NN
9936	2466	11	1/3	1/3	CD
9936	2466	12	c.	c.	NN
9936	2466	13	liquid	liquid	NN
9936	2466	14	from	from	IN
9936	2466	15	beans	bean	NNS
9936	2466	16	Melt	Melt	NNP
9936	2466	17	the	the	DT
9936	2466	18	butter	butter	NN
9936	2466	19	in	in	IN
9936	2466	20	a	a	DT
9936	2466	21	saucepan	saucepan	NN
9936	2466	22	and	and	CC
9936	2466	23	add	add	VB
9936	2466	24	the	the	DT
9936	2466	25	flour	flour	NN
9936	2466	26	,	,	,
9936	2466	27	salt	salt	NN
9936	2466	28	,	,	,
9936	2466	29	and	and	CC
9936	2466	30	pepper	pepper	NN
9936	2466	31	.	.	.
9936	2467	1	Pour	pour	VB
9936	2467	2	in	in	IN
9936	2467	3	the	the	DT
9936	2467	4	heated	heated	JJ
9936	2467	5	liquids	liquid	NNS
9936	2467	6	and	and	CC
9936	2467	7	stir	stir	VB
9936	2467	8	until	until	IN
9936	2467	9	the	the	DT
9936	2467	10	mixture	mixture	NN
9936	2467	11	is	be	VBZ
9936	2467	12	smooth	smooth	JJ
9936	2467	13	and	and	CC
9936	2467	14	thoroughly	thoroughly	RB
9936	2467	15	cooked	cook	VBN
9936	2467	16	.	.	.
9936	2468	1	Add	add	VB
9936	2468	2	the	the	DT
9936	2468	3	sauce	sauce	NN
9936	2468	4	to	to	IN
9936	2468	5	the	the	DT
9936	2468	6	beans	beans	NNPS
9936	2468	7	,	,	,
9936	2468	8	heat	heat	VB
9936	2468	9	together	together	RB
9936	2468	10	,	,	,
9936	2468	11	and	and	CC
9936	2468	12	serve	serve	VB
9936	2468	13	.	.	.
9936	2469	1	56	56	CD
9936	2469	2	.	.	.
9936	2470	1	STRING	string	NN
9936	2470	2	BEANS	bean	NNS
9936	2470	3	WITH	with	IN
9936	2470	4	SOUR	sour	NN
9936	2470	5	DRESSING.--A	dressing.--a	CD
9936	2470	6	dish	dish	NN
9936	2470	7	having	have	VBG
9936	2470	8	an	an	DT
9936	2470	9	entirely	entirely	RB
9936	2470	10	different	different	JJ
9936	2470	11	flavor	flavor	NN
9936	2470	12	from	from	IN
9936	2470	13	those	those	DT
9936	2470	14	already	already	RB
9936	2470	15	explained	explain	VBN
9936	2470	16	is	be	VBZ
9936	2470	17	produced	produce	VBN
9936	2470	18	when	when	WRB
9936	2470	19	beans	bean	NNS
9936	2470	20	are	be	VBP
9936	2470	21	served	serve	VBN
9936	2470	22	with	with	IN
9936	2470	23	a	a	DT
9936	2470	24	sour	sour	JJ
9936	2470	25	dressing	dressing	NN
9936	2470	26	.	.	.
9936	2471	1	To	to	TO
9936	2471	2	prepare	prepare	VB
9936	2471	3	beans	bean	NNS
9936	2471	4	in	in	IN
9936	2471	5	this	this	DT
9936	2471	6	way	way	NN
9936	2471	7	,	,	,
9936	2471	8	clean	clean	VB
9936	2471	9	a	a	DT
9936	2471	10	sufficient	sufficient	JJ
9936	2471	11	number	number	NN
9936	2471	12	according	accord	VBG
9936	2471	13	to	to	IN
9936	2471	14	the	the	DT
9936	2471	15	directions	direction	NNS
9936	2471	16	already	already	RB
9936	2471	17	given	give	VBN
9936	2471	18	and	and	CC
9936	2471	19	cut	cut	VBN
9936	2471	20	them	-PRON-	PRP
9936	2471	21	into	into	IN
9936	2471	22	inch	inch	NN
9936	2471	23	lengths	length	NNS
9936	2471	24	.	.	.
9936	2472	1	Cook	cook	VB
9936	2472	2	them	-PRON-	PRP
9936	2472	3	in	in	IN
9936	2472	4	boiling	boil	VBG
9936	2472	5	salted	salted	JJ
9936	2472	6	water	water	NN
9936	2472	7	until	until	IN
9936	2472	8	they	-PRON-	PRP
9936	2472	9	are	be	VBP
9936	2472	10	tender	tender	JJ
9936	2472	11	.	.	.
9936	2473	1	Pour	pour	VB
9936	2473	2	off	off	IN
9936	2473	3	the	the	DT
9936	2473	4	water	water	NN
9936	2473	5	,	,	,
9936	2473	6	but	but	CC
9936	2473	7	retain	retain	VB
9936	2473	8	1/2	1/2	CD
9936	2473	9	cupful	cupful	JJ
9936	2473	10	for	for	IN
9936	2473	11	the	the	DT
9936	2473	12	dressing	dressing	NN
9936	2473	13	.	.	.
9936	2474	1	Make	make	VB
9936	2474	2	the	the	DT
9936	2474	3	following	follow	VBG
9936	2474	4	sauce	sauce	NN
9936	2474	5	,	,	,
9936	2474	6	which	which	WDT
9936	2474	7	will	will	MD
9936	2474	8	dress	dress	VB
9936	2474	9	a	a	DT
9936	2474	10	sufficient	sufficient	JJ
9936	2474	11	quantity	quantity	NN
9936	2474	12	of	of	IN
9936	2474	13	beans	bean	NNS
9936	2474	14	for	for	IN
9936	2474	15	four	four	CD
9936	2474	16	persons	person	NNS
9936	2474	17	:	:	:
9936	2474	18	SOUR	sour	JJ
9936	2474	19	DRESSING	dressing	NN
9936	2474	20	2	2	CD
9936	2474	21	Tb	Tb	NNS
9936	2474	22	.	.	.
9936	2475	1	ham	ham	NNP
9936	2475	2	or	or	CC
9936	2475	3	bacon	bacon	NNP
9936	2475	4	fat	fat	JJ
9936	2475	5	1	1	CD
9936	2475	6	Tb	Tb	NNP
9936	2475	7	.	.	.
9936	2476	1	flour	flour	NN
9936	2476	2	1/4	1/4	CD
9936	2476	3	c.	c.	NN
9936	2476	4	vinegar	vinegar	NN
9936	2476	5	1/2	1/2	CD
9936	2476	6	c.	c.	NN
9936	2476	7	liquid	liquid	NN
9936	2476	8	from	from	IN
9936	2476	9	beans	bean	NNS
9936	2476	10	Melt	Melt	NNP
9936	2476	11	the	the	DT
9936	2476	12	fat	fat	NN
9936	2476	13	in	in	IN
9936	2476	14	a	a	DT
9936	2476	15	double	double	JJ
9936	2476	16	boiler	boiler	NN
9936	2476	17	,	,	,
9936	2476	18	add	add	VB
9936	2476	19	the	the	DT
9936	2476	20	flour	flour	NN
9936	2476	21	,	,	,
9936	2476	22	and	and	CC
9936	2476	23	into	into	IN
9936	2476	24	this	this	DT
9936	2476	25	stir	stir	NN
9936	2476	26	the	the	DT
9936	2476	27	vinegar	vinegar	NN
9936	2476	28	and	and	CC
9936	2476	29	the	the	DT
9936	2476	30	liquid	liquid	NN
9936	2476	31	from	from	IN
9936	2476	32	the	the	DT
9936	2476	33	beans	bean	NNS
9936	2476	34	.	.	.
9936	2477	1	Cook	cook	VB
9936	2477	2	until	until	IN
9936	2477	3	the	the	DT
9936	2477	4	mixture	mixture	NN
9936	2477	5	thickens	thicken	VBZ
9936	2477	6	and	and	CC
9936	2477	7	pour	pour	VB
9936	2477	8	over	over	IN
9936	2477	9	the	the	DT
9936	2477	10	beans	bean	NNS
9936	2477	11	.	.	.
9936	2478	1	Reheat	reheat	VB
9936	2478	2	and	and	CC
9936	2478	3	serve	serve	VB
9936	2478	4	.	.	.
9936	2479	1	SHELL	SHELL	NNS
9936	2479	2	BEANS	beans	VBP
9936	2479	3	57	57	CD
9936	2479	4	.	.	.
9936	2480	1	VARIETIES	varieties	JJ
9936	2480	2	AND	and	CC
9936	2480	3	FOOD	food	NN
9936	2480	4	VALUE	value	NN
9936	2480	5	OF	of	IN
9936	2480	6	SHELL	SHELL	NNP
9936	2480	7	BEANS.--When	BEANS.--When	NNP
9936	2480	8	beans	bean	NNS
9936	2480	9	have	have	VBP
9936	2480	10	matured	mature	VBN
9936	2480	11	on	on	IN
9936	2480	12	the	the	DT
9936	2480	13	vines	vine	NNS
9936	2480	14	to	to	IN
9936	2480	15	such	such	PDT
9936	2480	16	an	an	DT
9936	2480	17	extent	extent	NN
9936	2480	18	that	that	IN
9936	2480	19	the	the	DT
9936	2480	20	pods	pod	NNS
9936	2480	21	are	be	VBP
9936	2480	22	no	no	RB
9936	2480	23	longer	long	RBR
9936	2480	24	tender	tender	JJ
9936	2480	25	enough	enough	JJ
9936	2480	26	for	for	IN
9936	2480	27	human	human	JJ
9936	2480	28	consumption	consumption	NN
9936	2480	29	,	,	,
9936	2480	30	they	-PRON-	PRP
9936	2480	31	are	be	VBP
9936	2480	32	picked	pick	VBN
9936	2480	33	and	and	CC
9936	2480	34	the	the	DT
9936	2480	35	seeds	seed	NNS
9936	2480	36	then	then	RB
9936	2480	37	used	use	VBN
9936	2480	38	for	for	IN
9936	2480	39	food	food	NN
9936	2480	40	.	.	.
9936	2481	1	Some	some	DT
9936	2481	2	are	be	VBP
9936	2481	3	picked	pick	VBN
9936	2481	4	before	before	IN
9936	2481	5	the	the	DT
9936	2481	6	seeds	seed	NNS
9936	2481	7	have	have	VBP
9936	2481	8	entirely	entirely	RB
9936	2481	9	matured	mature	VBN
9936	2481	10	,	,	,
9936	2481	11	and	and	CC
9936	2481	12	these	these	DT
9936	2481	13	,	,	,
9936	2481	14	which	which	WDT
9936	2481	15	must	must	MD
9936	2481	16	be	be	VB
9936	2481	17	young	young	JJ
9936	2481	18	enough	enough	RB
9936	2481	19	to	to	TO
9936	2481	20	contain	contain	VB
9936	2481	21	considerable	considerable	JJ
9936	2481	22	moisture	moisture	NN
9936	2481	23	,	,	,
9936	2481	24	are	be	VBP
9936	2481	25	cooked	cook	VBN
9936	2481	26	fresh	fresh	JJ
9936	2481	27	;	;	:
9936	2481	28	others	other	NNS
9936	2481	29	are	be	VBP
9936	2481	30	allowed	allow	VBN
9936	2481	31	to	to	TO
9936	2481	32	mature	mature	VB
9936	2481	33	entirely	entirely	RB
9936	2481	34	and	and	CC
9936	2481	35	are	be	VBP
9936	2481	36	then	then	RB
9936	2481	37	dried	dry	VBN
9936	2481	38	before	before	IN
9936	2481	39	they	-PRON-	PRP
9936	2481	40	are	be	VBP
9936	2481	41	cooked	cook	VBN
9936	2481	42	.	.	.
9936	2482	1	After	after	IN
9936	2482	2	being	be	VBG
9936	2482	3	dried	dry	VBN
9936	2482	4	,	,	,
9936	2482	5	beans	bean	NNS
9936	2482	6	keep	keep	VBP
9936	2482	7	indefinitely	indefinitely	RB
9936	2482	8	and	and	CC
9936	2482	9	require	require	VB
9936	2482	10	no	no	DT
9936	2482	11	care	care	NN
9936	2482	12	in	in	IN
9936	2482	13	storage	storage	NN
9936	2482	14	except	except	IN
9936	2482	15	that	that	IN
9936	2482	16	they	-PRON-	PRP
9936	2482	17	must	must	MD
9936	2482	18	not	not	RB
9936	2482	19	become	become	VB
9936	2482	20	moist	moist	JJ
9936	2482	21	.	.	.
9936	2483	1	Numerous	numerous	JJ
9936	2483	2	varieties	variety	NNS
9936	2483	3	of	of	IN
9936	2483	4	both	both	CC
9936	2483	5	fresh	fresh	JJ
9936	2483	6	and	and	CC
9936	2483	7	dried	dry	VBN
9936	2483	8	shell	shell	NN
9936	2483	9	beans	bean	NNS
9936	2483	10	are	be	VBP
9936	2483	11	in	in	IN
9936	2483	12	use	use	NN
9936	2483	13	,	,	,
9936	2483	14	including	include	VBG
9936	2483	15	navy	navy	NNP
9936	2483	16	,	,	,
9936	2483	17	marrowfat	marrowfat	NNP
9936	2483	18	,	,	,
9936	2483	19	pinto	pinto	NNP
9936	2483	20	,	,	,
9936	2483	21	and	and	CC
9936	2483	22	Lima	Lima	NNP
9936	2483	23	beans	bean	NNS
9936	2483	24	.	.	.
9936	2484	1	58	58	CD
9936	2484	2	.	.	.
9936	2485	1	Fresh	fresh	JJ
9936	2485	2	shell	shell	NN
9936	2485	3	beans	bean	NNS
9936	2485	4	average	average	VBP
9936	2485	5	about	about	RB
9936	2485	6	three	three	CD
9936	2485	7	times	time	NNS
9936	2485	8	as	as	RB
9936	2485	9	much	much	JJ
9936	2485	10	food	food	NN
9936	2485	11	value	value	NN
9936	2485	12	as	as	IN
9936	2485	13	string	string	NN
9936	2485	14	or	or	CC
9936	2485	15	wax	wax	NN
9936	2485	16	beans	bean	NNS
9936	2485	17	.	.	.
9936	2486	1	Most	Most	JJS
9936	2486	2	of	of	IN
9936	2486	3	this	this	DT
9936	2486	4	is	be	VBZ
9936	2486	5	carbohydrate	carbohydrate	NN
9936	2486	6	in	in	IN
9936	2486	7	the	the	DT
9936	2486	8	form	form	NN
9936	2486	9	of	of	IN
9936	2486	10	starch	starch	NN
9936	2486	11	,	,	,
9936	2486	12	but	but	CC
9936	2486	13	they	-PRON-	PRP
9936	2486	14	also	also	RB
9936	2486	15	contain	contain	VBP
9936	2486	16	considerable	considerable	JJ
9936	2486	17	protein	protein	NN
9936	2486	18	.	.	.
9936	2487	1	Dried	dry	VBN
9936	2487	2	shell	shell	NN
9936	2487	3	beans	bean	NNS
9936	2487	4	,	,	,
9936	2487	5	which	which	WDT
9936	2487	6	are	be	VBP
9936	2487	7	entirely	entirely	RB
9936	2487	8	different	different	JJ
9936	2487	9	in	in	IN
9936	2487	10	flavor	flavor	NN
9936	2487	11	and	and	CC
9936	2487	12	texture	texture	NN
9936	2487	13	from	from	IN
9936	2487	14	fresh	fresh	JJ
9936	2487	15	ones	one	NNS
9936	2487	16	,	,	,
9936	2487	17	contain	contain	VBP
9936	2487	18	still	still	RB
9936	2487	19	more	more	JJR
9936	2487	20	nutriment	nutriment	NN
9936	2487	21	,	,	,
9936	2487	22	their	-PRON-	PRP$
9936	2487	23	food	food	NN
9936	2487	24	value	value	NN
9936	2487	25	being	be	VBG
9936	2487	26	more	more	JJR
9936	2487	27	than	than	IN
9936	2487	28	twice	twice	PDT
9936	2487	29	that	that	DT
9936	2487	30	of	of	IN
9936	2487	31	fresh	fresh	JJ
9936	2487	32	shell	shell	NN
9936	2487	33	beans	bean	NNS
9936	2487	34	and	and	CC
9936	2487	35	over	over	IN
9936	2487	36	four	four	CD
9936	2487	37	times	time	NNS
9936	2487	38	that	that	IN
9936	2487	39	of	of	IN
9936	2487	40	potatoes	potato	NNS
9936	2487	41	.	.	.
9936	2488	1	In	in	IN
9936	2488	2	the	the	DT
9936	2488	3	entirely	entirely	RB
9936	2488	4	matured	mature	VBN
9936	2488	5	bean	bean	NN
9936	2488	6	,	,	,
9936	2488	7	which	which	WDT
9936	2488	8	,	,	,
9936	2488	9	as	as	IN
9936	2488	10	has	have	VBZ
9936	2488	11	already	already	RB
9936	2488	12	been	be	VBN
9936	2488	13	mentioned	mention	VBN
9936	2488	14	,	,	,
9936	2488	15	belongs	belong	VBZ
9936	2488	16	to	to	IN
9936	2488	17	the	the	DT
9936	2488	18	class	class	NN
9936	2488	19	of	of	IN
9936	2488	20	vegetables	vegetable	NNS
9936	2488	21	called	call	VBN
9936	2488	22	legumes	legume	NNS
9936	2488	23	,	,	,
9936	2488	24	the	the	DT
9936	2488	25	high	high	JJ
9936	2488	26	food	food	NN
9936	2488	27	value	value	NN
9936	2488	28	is	be	VBZ
9936	2488	29	due	due	JJ
9936	2488	30	to	to	IN
9936	2488	31	the	the	DT
9936	2488	32	high	high	JJ
9936	2488	33	percentage	percentage	NN
9936	2488	34	of	of	IN
9936	2488	35	starch	starch	NN
9936	2488	36	and	and	CC
9936	2488	37	the	the	DT
9936	2488	38	large	large	JJ
9936	2488	39	amount	amount	NN
9936	2488	40	of	of	IN
9936	2488	41	protein	protein	NN
9936	2488	42	in	in	IN
9936	2488	43	the	the	DT
9936	2488	44	form	form	NN
9936	2488	45	of	of	IN
9936	2488	46	legumin	legumin	NN
9936	2488	47	,	,	,
9936	2488	48	a	a	DT
9936	2488	49	substance	substance	NN
9936	2488	50	that	that	WDT
9936	2488	51	is	be	VBZ
9936	2488	52	an	an	DT
9936	2488	53	important	important	JJ
9936	2488	54	substitute	substitute	NN
9936	2488	55	for	for	IN
9936	2488	56	other	other	JJ
9936	2488	57	more	more	RBR
9936	2488	58	expensive	expensive	JJ
9936	2488	59	protein	protein	NN
9936	2488	60	foods	food	NNS
9936	2488	61	.	.	.
9936	2489	1	This	this	DT
9936	2489	2	composition	composition	NN
9936	2489	3	reveals	reveal	VBZ
9936	2489	4	at	at	IN
9936	2489	5	once	once	RB
9936	2489	6	the	the	DT
9936	2489	7	fact	fact	NN
9936	2489	8	that	that	WDT
9936	2489	9	dried	dry	VBD
9936	2489	10	shell	shell	NNP
9936	2489	11	beans	bean	NNS
9936	2489	12	make	make	VBP
9936	2489	13	an	an	DT
9936	2489	14	excellent	excellent	JJ
9936	2489	15	food	food	NN
9936	2489	16	,	,	,
9936	2489	17	provided	provide	VBD
9936	2489	18	some	some	DT
9936	2489	19	fat	fat	NN
9936	2489	20	is	be	VBZ
9936	2489	21	added	add	VBN
9936	2489	22	to	to	IN
9936	2489	23	them	-PRON-	PRP
9936	2489	24	in	in	IN
9936	2489	25	their	-PRON-	PRP$
9936	2489	26	preparation	preparation	NN
9936	2489	27	.	.	.
9936	2490	1	59	59	CD
9936	2490	2	.	.	.
9936	2491	1	PREPARATION	preparation	NN
9936	2491	2	AND	and	CC
9936	2491	3	COOKING	cooking	NN
9936	2491	4	OF	of	IN
9936	2491	5	FRESH	FRESH	NNP
9936	2491	6	SHELL	SHELL	NNP
9936	2491	7	BEANS.--With	BEANS.--With	NNP
9936	2491	8	the	the	DT
9936	2491	9	exception	exception	NN
9936	2491	10	of	of	IN
9936	2491	11	Lima	Lima	NNP
9936	2491	12	beans	bean	NNS
9936	2491	13	,	,	,
9936	2491	14	most	most	JJS
9936	2491	15	of	of	IN
9936	2491	16	the	the	DT
9936	2491	17	varieties	variety	NNS
9936	2491	18	of	of	IN
9936	2491	19	fresh	fresh	JJ
9936	2491	20	shell	shell	NN
9936	2491	21	beans	bean	NNS
9936	2491	22	are	be	VBP
9936	2491	23	placed	place	VBN
9936	2491	24	on	on	IN
9936	2491	25	the	the	DT
9936	2491	26	market	market	NN
9936	2491	27	in	in	IN
9936	2491	28	the	the	DT
9936	2491	29	pods	pod	NNS
9936	2491	30	and	and	CC
9936	2491	31	must	must	MD
9936	2491	32	be	be	VB
9936	2491	33	shelled	shell	VBN
9936	2491	34	after	after	IN
9936	2491	35	they	-PRON-	PRP
9936	2491	36	are	be	VBP
9936	2491	37	purchased	purchase	VBN
9936	2491	38	.	.	.
9936	2492	1	Green	Green	NNP
9936	2492	2	Lima	Lima	NNP
9936	2492	3	beans	bean	NNS
9936	2492	4	,	,	,
9936	2492	5	however	however	RB
9936	2492	6	,	,	,
9936	2492	7	are	be	VBP
9936	2492	8	usually	usually	RB
9936	2492	9	sold	sell	VBN
9936	2492	10	shelled	shell	VBN
9936	2492	11	.	.	.
9936	2493	1	If	if	IN
9936	2493	2	the	the	DT
9936	2493	3	beans	bean	NNS
9936	2493	4	are	be	VBP
9936	2493	5	purchased	purchase	VBN
9936	2493	6	in	in	IN
9936	2493	7	the	the	DT
9936	2493	8	pods	pod	NNS
9936	2493	9	,	,	,
9936	2493	10	wash	wash	VB
9936	2493	11	them	-PRON-	PRP
9936	2493	12	in	in	IN
9936	2493	13	cold	cold	JJ
9936	2493	14	water	water	NN
9936	2493	15	before	before	IN
9936	2493	16	shelling	shell	VBG
9936	2493	17	,	,	,
9936	2493	18	but	but	CC
9936	2493	19	if	if	IN
9936	2493	20	they	-PRON-	PRP
9936	2493	21	are	be	VBP
9936	2493	22	bought	buy	VBN
9936	2493	23	shelled	shell	VBN
9936	2493	24	,	,	,
9936	2493	25	wash	wash	VB
9936	2493	26	the	the	DT
9936	2493	27	shelled	shelled	JJ
9936	2493	28	beans	bean	NNS
9936	2493	29	.	.	.
9936	2494	1	Then	then	RB
9936	2494	2	put	put	VB
9936	2494	3	them	-PRON-	PRP
9936	2494	4	to	to	TO
9936	2494	5	cook	cook	VB
9936	2494	6	in	in	IN
9936	2494	7	sufficient	sufficient	JJ
9936	2494	8	boiling	boiling	NN
9936	2494	9	water	water	NN
9936	2494	10	to	to	TO
9936	2494	11	which	which	WDT
9936	2494	12	has	have	VBZ
9936	2494	13	been	be	VBN
9936	2494	14	added	add	VBN
9936	2494	15	1	1	CD
9936	2494	16	teaspoonful	teaspoonful	JJ
9936	2494	17	of	of	IN
9936	2494	18	salt	salt	NN
9936	2494	19	for	for	IN
9936	2494	20	each	each	DT
9936	2494	21	quart	quart	NN
9936	2494	22	.	.	.
9936	2495	1	Allow	allow	VB
9936	2495	2	the	the	DT
9936	2495	3	beans	bean	NNS
9936	2495	4	to	to	TO
9936	2495	5	cook	cook	VB
9936	2495	6	until	until	IN
9936	2495	7	they	-PRON-	PRP
9936	2495	8	may	may	MD
9936	2495	9	be	be	VB
9936	2495	10	easily	easily	RB
9936	2495	11	pierced	pierce	VBN
9936	2495	12	with	with	IN
9936	2495	13	a	a	DT
9936	2495	14	fork	fork	NN
9936	2495	15	.	.	.
9936	2496	1	The	the	DT
9936	2496	2	cooking	cooking	NN
9936	2496	3	will	will	MD
9936	2496	4	probably	probably	RB
9936	2496	5	require	require	VB
9936	2496	6	from	from	IN
9936	2496	7	45	45	CD
9936	2496	8	minutes	minute	NNS
9936	2496	9	to	to	IN
9936	2496	10	1	1	CD
9936	2496	11	-	-	HYPH
9936	2496	12	1/2	1/2	CD
9936	2496	13	hours	hour	NNS
9936	2496	14	,	,	,
9936	2496	15	depending	depend	VBG
9936	2496	16	on	on	IN
9936	2496	17	the	the	DT
9936	2496	18	age	age	NN
9936	2496	19	and	and	CC
9936	2496	20	variety	variety	NN
9936	2496	21	of	of	IN
9936	2496	22	the	the	DT
9936	2496	23	beans	bean	NNS
9936	2496	24	.	.	.
9936	2497	1	60	60	CD
9936	2497	2	.	.	.
9936	2498	1	SHELL	SHELL	NNS
9936	2498	2	BEANS	beans	VBP
9936	2498	3	DRESSED	dressed	NN
9936	2498	4	WITH	with	IN
9936	2498	5	BUTTER.--Any	butter.--any	NN
9936	2498	6	variety	variety	NN
9936	2498	7	of	of	IN
9936	2498	8	fresh	fresh	JJ
9936	2498	9	shell	shell	NN
9936	2498	10	beans	bean	NNS
9936	2498	11	may	may	MD
9936	2498	12	be	be	VB
9936	2498	13	prepared	prepare	VBN
9936	2498	14	according	accord	VBG
9936	2498	15	to	to	IN
9936	2498	16	the	the	DT
9936	2498	17	accompanying	accompanying	JJ
9936	2498	18	recipe	recipe	NN
9936	2498	19	,	,	,
9936	2498	20	but	but	CC
9936	2498	21	Lima	Lima	NNP
9936	2498	22	beans	bean	NNS
9936	2498	23	are	be	VBP
9936	2498	24	especially	especially	RB
9936	2498	25	delicious	delicious	JJ
9936	2498	26	when	when	WRB
9936	2498	27	cooked	cook	VBN
9936	2498	28	in	in	IN
9936	2498	29	this	this	DT
9936	2498	30	way	way	NN
9936	2498	31	.	.	.
9936	2499	1	Prepare	prepare	VB
9936	2499	2	and	and	CC
9936	2499	3	cook	cook	VB
9936	2499	4	the	the	DT
9936	2499	5	beans	bean	NNS
9936	2499	6	as	as	IN
9936	2499	7	directed	direct	VBN
9936	2499	8	in	in	IN
9936	2499	9	Art	art	NN
9936	2499	10	.	.	.
9936	2500	1	59	59	CD
9936	2500	2	.	.	.
9936	2501	1	When	when	WRB
9936	2501	2	they	-PRON-	PRP
9936	2501	3	are	be	VBP
9936	2501	4	sufficiently	sufficiently	RB
9936	2501	5	cooked	cook	VBN
9936	2501	6	,	,	,
9936	2501	7	pour	pour	VB
9936	2501	8	off	off	RP
9936	2501	9	the	the	DT
9936	2501	10	water	water	NN
9936	2501	11	,	,	,
9936	2501	12	season	season	NN
9936	2501	13	with	with	IN
9936	2501	14	additional	additional	JJ
9936	2501	15	salt	salt	NN
9936	2501	16	,	,	,
9936	2501	17	if	if	IN
9936	2501	18	necessary	necessary	JJ
9936	2501	19	,	,	,
9936	2501	20	and	and	CC
9936	2501	21	a	a	DT
9936	2501	22	dash	dash	NN
9936	2501	23	of	of	IN
9936	2501	24	pepper	pepper	NN
9936	2501	25	,	,	,
9936	2501	26	and	and	CC
9936	2501	27	add	add	VB
9936	2501	28	1	1	CD
9936	2501	29	tablespoonful	tablespoonful	NN
9936	2501	30	of	of	IN
9936	2501	31	butter	butter	NN
9936	2501	32	for	for	IN
9936	2501	33	each	each	DT
9936	2501	34	four	four	CD
9936	2501	35	persons	person	NNS
9936	2501	36	to	to	TO
9936	2501	37	be	be	VB
9936	2501	38	served	serve	VBN
9936	2501	39	.	.	.
9936	2502	1	Allow	allow	VB
9936	2502	2	the	the	DT
9936	2502	3	butter	butter	NN
9936	2502	4	to	to	IN
9936	2502	5	melt	melt	VB
9936	2502	6	and	and	CC
9936	2502	7	serve	serve	VB
9936	2502	8	the	the	DT
9936	2502	9	beans	bean	NNS
9936	2502	10	hot	hot	JJ
9936	2502	11	.	.	.
9936	2503	1	61	61	CD
9936	2503	2	.	.	.
9936	2504	1	SHELL	SHELL	NNS
9936	2504	2	BEANS	beans	VBP
9936	2504	3	IN	in	IN
9936	2504	4	CREAM.--Fresh	cream.--fresh	NN
9936	2504	5	shell	shell	NN
9936	2504	6	beans	bean	NNS
9936	2504	7	are	be	VBP
9936	2504	8	especially	especially	RB
9936	2504	9	appetizing	appetize	VBG
9936	2504	10	when	when	WRB
9936	2504	11	they	-PRON-	PRP
9936	2504	12	are	be	VBP
9936	2504	13	dressed	dress	VBN
9936	2504	14	with	with	IN
9936	2504	15	cream	cream	NN
9936	2504	16	.	.	.
9936	2505	1	Besides	besides	IN
9936	2505	2	improving	improve	VBG
9936	2505	3	the	the	DT
9936	2505	4	flavor	flavor	NN
9936	2505	5	,	,	,
9936	2505	6	cream	cream	NN
9936	2505	7	also	also	RB
9936	2505	8	adds	add	VBZ
9936	2505	9	considerable	considerable	JJ
9936	2505	10	food	food	NN
9936	2505	11	value	value	NN
9936	2505	12	,	,	,
9936	2505	13	an	an	DT
9936	2505	14	item	item	NN
9936	2505	15	that	that	WDT
9936	2505	16	should	should	MD
9936	2505	17	not	not	RB
9936	2505	18	be	be	VB
9936	2505	19	overlooked	overlook	VBN
9936	2505	20	.	.	.
9936	2506	1	For	for	IN
9936	2506	2	this	this	DT
9936	2506	3	dish	dish	NN
9936	2506	4	,	,	,
9936	2506	5	prepare	prepare	VB
9936	2506	6	and	and	CC
9936	2506	7	cook	cook	VB
9936	2506	8	the	the	DT
9936	2506	9	beans	bean	NNS
9936	2506	10	in	in	IN
9936	2506	11	the	the	DT
9936	2506	12	manner	manner	NN
9936	2506	13	explained	explain	VBN
9936	2506	14	in	in	IN
9936	2506	15	Art	art	NN
9936	2506	16	.	.	.
9936	2507	1	59	59	CD
9936	2507	2	.	.	.
9936	2508	1	When	when	WRB
9936	2508	2	they	-PRON-	PRP
9936	2508	3	are	be	VBP
9936	2508	4	tender	tender	JJ
9936	2508	5	,	,	,
9936	2508	6	pour	pour	VB
9936	2508	7	off	off	RP
9936	2508	8	the	the	DT
9936	2508	9	water	water	NN
9936	2508	10	and	and	CC
9936	2508	11	season	season	NN
9936	2508	12	with	with	IN
9936	2508	13	additional	additional	JJ
9936	2508	14	salt	salt	NN
9936	2508	15	and	and	CC
9936	2508	16	pepper	pepper	NN
9936	2508	17	.	.	.
9936	2509	1	Then	then	RB
9936	2509	2	for	for	IN
9936	2509	3	each	each	DT
9936	2509	4	four	four	CD
9936	2509	5	persons	person	NNS
9936	2509	6	to	to	TO
9936	2509	7	be	be	VB
9936	2509	8	served	serve	VBN
9936	2509	9	,	,	,
9936	2509	10	add	add	VB
9936	2509	11	1	1	CD
9936	2509	12	tablespoonful	tablespoonful	NN
9936	2509	13	of	of	IN
9936	2509	14	butter	butter	NN
9936	2509	15	and	and	CC
9936	2509	16	1/2	1/2	CD
9936	2509	17	cupful	cupful	NN
9936	2509	18	of	of	IN
9936	2509	19	thin	thin	JJ
9936	2509	20	cream	cream	NN
9936	2509	21	.	.	.
9936	2510	1	Heat	heat	VB
9936	2510	2	the	the	DT
9936	2510	3	beans	bean	NNS
9936	2510	4	well	well	UH
9936	2510	5	in	in	IN
9936	2510	6	the	the	DT
9936	2510	7	cream	cream	NN
9936	2510	8	and	and	CC
9936	2510	9	serve	serve	VB
9936	2510	10	.	.	.
9936	2511	1	62	62	CD
9936	2511	2	.	.	.
9936	2512	1	BEAN	BEAN	NNS
9936	2512	2	PURÃ	purã	NN
9936	2512	3	�	�	NNS
9936	2512	4	E.--Persons	e.--person	NNS
9936	2512	5	with	with	IN
9936	2512	6	whom	whom	WP
9936	2512	7	the	the	DT
9936	2512	8	coarse	coarse	JJ
9936	2512	9	skins	skin	NNS
9936	2512	10	that	that	WDT
9936	2512	11	must	must	MD
9936	2512	12	necessarily	necessarily	RB
9936	2512	13	be	be	VB
9936	2512	14	eaten	eat	VBN
9936	2512	15	with	with	IN
9936	2512	16	beans	bean	NNS
9936	2512	17	disagree	disagree	VBP
9936	2512	18	,	,	,
9936	2512	19	find	find	VB
9936	2512	20	bean	bean	NN
9936	2512	21	purÃ	purã	SYM
9936	2512	22	©	©	NNP
9936	2512	23	e	e	NN
9936	2512	24	very	very	RB
9936	2512	25	satisfactory	satisfactory	JJ
9936	2512	26	.	.	.
9936	2513	1	To	to	TO
9936	2513	2	prepare	prepare	VB
9936	2513	3	it	-PRON-	PRP
9936	2513	4	,	,	,
9936	2513	5	clean	clean	VB
9936	2513	6	and	and	CC
9936	2513	7	cook	cook	VB
9936	2513	8	the	the	DT
9936	2513	9	beans	bean	NNS
9936	2513	10	in	in	IN
9936	2513	11	boiling	boil	VBG
9936	2513	12	salted	salted	JJ
9936	2513	13	water	water	NN
9936	2513	14	according	accord	VBG
9936	2513	15	to	to	IN
9936	2513	16	the	the	DT
9936	2513	17	directions	direction	NNS
9936	2513	18	given	give	VBN
9936	2513	19	in	in	IN
9936	2513	20	Art	art	NN
9936	2513	21	.	.	.
9936	2514	1	59	59	CD
9936	2514	2	.	.	.
9936	2515	1	Then	then	RB
9936	2515	2	pour	pour	VB
9936	2515	3	off	off	RP
9936	2515	4	the	the	DT
9936	2515	5	water	water	NN
9936	2515	6	and	and	CC
9936	2515	7	force	force	VB
9936	2515	8	the	the	DT
9936	2515	9	beans	bean	NNS
9936	2515	10	through	through	IN
9936	2515	11	a	a	DT
9936	2515	12	ricer	ricer	NN
9936	2515	13	or	or	CC
9936	2515	14	a	a	DT
9936	2515	15	sieve	sieve	NN
9936	2515	16	.	.	.
9936	2516	1	Add	add	VB
9936	2516	2	sufficient	sufficient	JJ
9936	2516	3	butter	butter	NN
9936	2516	4	,	,	,
9936	2516	5	salt	salt	NN
9936	2516	6	,	,	,
9936	2516	7	and	and	CC
9936	2516	8	pepper	pepper	NN
9936	2516	9	to	to	TO
9936	2516	10	season	season	NN
9936	2516	11	well	well	RB
9936	2516	12	and	and	CC
9936	2516	13	serve	serve	VB
9936	2516	14	hot	hot	JJ
9936	2516	15	.	.	.
9936	2517	1	63	63	CD
9936	2517	2	.	.	.
9936	2518	1	COOKING	cooking	NN
9936	2518	2	OF	of	IN
9936	2518	3	DRIED	DRIED	NNP
9936	2518	4	SHELL	SHELL	NNP
9936	2518	5	BEANS.--Before	BEANS.--Before	NNP
9936	2518	6	dried	dry	VBD
9936	2518	7	shell	shell	JJ
9936	2518	8	beans	bean	NNS
9936	2518	9	of	of	IN
9936	2518	10	any	any	DT
9936	2518	11	variety	variety	NN
9936	2518	12	are	be	VBP
9936	2518	13	cooked	cook	VBN
9936	2518	14	,	,	,
9936	2518	15	look	look	VB
9936	2518	16	them	-PRON-	PRP
9936	2518	17	over	over	RP
9936	2518	18	very	very	RB
9936	2518	19	carefully	carefully	RB
9936	2518	20	,	,	,
9936	2518	21	reject	reject	VBP
9936	2518	22	any	any	DT
9936	2518	23	that	that	WDT
9936	2518	24	are	be	VBP
9936	2518	25	unfit	unfit	JJ
9936	2518	26	for	for	IN
9936	2518	27	use	use	NN
9936	2518	28	,	,	,
9936	2518	29	and	and	CC
9936	2518	30	wash	wash	VB
9936	2518	31	the	the	DT
9936	2518	32	rest	rest	NN
9936	2518	33	in	in	IN
9936	2518	34	cold	cold	JJ
9936	2518	35	water	water	NN
9936	2518	36	.	.	.
9936	2519	1	They	-PRON-	PRP
9936	2519	2	may	may	MD
9936	2519	3	then	then	RB
9936	2519	4	be	be	VB
9936	2519	5	cooked	cook	VBN
9936	2519	6	without	without	IN
9936	2519	7	further	further	JJ
9936	2519	8	preparation	preparation	NN
9936	2519	9	,	,	,
9936	2519	10	but	but	CC
9936	2519	11	in	in	IN
9936	2519	12	order	order	NN
9936	2519	13	to	to	TO
9936	2519	14	hasten	hasten	VB
9936	2519	15	their	-PRON-	PRP$
9936	2519	16	cooking	cooking	NN
9936	2519	17	and	and	CC
9936	2519	18	save	save	VB
9936	2519	19	fuel	fuel	NN
9936	2519	20	in	in	IN
9936	2519	21	their	-PRON-	PRP$
9936	2519	22	preparation	preparation	NN
9936	2519	23	,	,	,
9936	2519	24	it	-PRON-	PRP
9936	2519	25	is	be	VBZ
9936	2519	26	a	a	DT
9936	2519	27	good	good	JJ
9936	2519	28	plan	plan	NN
9936	2519	29	to	to	TO
9936	2519	30	moisten	moisten	VB
9936	2519	31	them	-PRON-	PRP
9936	2519	32	by	by	IN
9936	2519	33	soaking	soak	VBG
9936	2519	34	them	-PRON-	PRP
9936	2519	35	in	in	IN
9936	2519	36	water	water	NN
9936	2519	37	before	before	IN
9936	2519	38	cooking	cooking	NN
9936	2519	39	.	.	.
9936	2520	1	If	if	IN
9936	2520	2	they	-PRON-	PRP
9936	2520	3	are	be	VBP
9936	2520	4	to	to	TO
9936	2520	5	be	be	VB
9936	2520	6	soaked	soak	VBN
9936	2520	7	,	,	,
9936	2520	8	place	place	VB
9936	2520	9	them	-PRON-	PRP
9936	2520	10	in	in	IN
9936	2520	11	cold	cold	JJ
9936	2520	12	water	water	NN
9936	2520	13	and	and	CC
9936	2520	14	allow	allow	VB
9936	2520	15	them	-PRON-	PRP
9936	2520	16	to	to	TO
9936	2520	17	remain	remain	VB
9936	2520	18	there	there	RB
9936	2520	19	for	for	IN
9936	2520	20	8	8	CD
9936	2520	21	to	to	TO
9936	2520	22	12	12	CD
9936	2520	23	hours	hour	NNS
9936	2520	24	.	.	.
9936	2521	1	Then	then	RB
9936	2521	2	put	put	VB
9936	2521	3	them	-PRON-	PRP
9936	2521	4	on	on	RP
9936	2521	5	to	to	TO
9936	2521	6	cook	cook	VB
9936	2521	7	in	in	IN
9936	2521	8	water	water	NN
9936	2521	9	to	to	TO
9936	2521	10	which	which	WDT
9936	2521	11	has	have	VBZ
9936	2521	12	been	be	VBN
9936	2521	13	added	add	VBN
9936	2521	14	a	a	DT
9936	2521	15	small	small	JJ
9936	2521	16	pinch	pinch	NN
9936	2521	17	of	of	IN
9936	2521	18	soda	soda	NN
9936	2521	19	.	.	.
9936	2522	1	Parboil	Parboil	NNP
9936	2522	2	the	the	DT
9936	2522	3	beans	bean	NNS
9936	2522	4	in	in	IN
9936	2522	5	this	this	DT
9936	2522	6	water	water	NN
9936	2522	7	until	until	IN
9936	2522	8	the	the	DT
9936	2522	9	outside	outside	JJ
9936	2522	10	skin	skin	NN
9936	2522	11	begins	begin	VBZ
9936	2522	12	to	to	TO
9936	2522	13	crack	crack	VB
9936	2522	14	and	and	CC
9936	2522	15	then	then	RB
9936	2522	16	pour	pour	VB
9936	2522	17	off	off	RP
9936	2522	18	the	the	DT
9936	2522	19	water	water	NN
9936	2522	20	.	.	.
9936	2523	1	While	while	IN
9936	2523	2	it	-PRON-	PRP
9936	2523	3	is	be	VBZ
9936	2523	4	true	true	JJ
9936	2523	5	that	that	IN
9936	2523	6	a	a	DT
9936	2523	7	certain	certain	JJ
9936	2523	8	amount	amount	NN
9936	2523	9	of	of	IN
9936	2523	10	mineral	mineral	NN
9936	2523	11	salts	salt	NNS
9936	2523	12	and	and	CC
9936	2523	13	perhaps	perhaps	RB
9936	2523	14	a	a	DT
9936	2523	15	small	small	JJ
9936	2523	16	percentage	percentage	NN
9936	2523	17	of	of	IN
9936	2523	18	food	food	NN
9936	2523	19	value	value	NN
9936	2523	20	are	be	VBP
9936	2523	21	lost	lose	VBN
9936	2523	22	in	in	IN
9936	2523	23	this	this	DT
9936	2523	24	procedure	procedure	NN
9936	2523	25	,	,	,
9936	2523	26	because	because	IN
9936	2523	27	the	the	DT
9936	2523	28	water	water	NN
9936	2523	29	that	that	WDT
9936	2523	30	is	be	VBZ
9936	2523	31	poured	pour	VBN
9936	2523	32	off	off	RP
9936	2523	33	is	be	VBZ
9936	2523	34	too	too	RB
9936	2523	35	strong	strong	JJ
9936	2523	36	to	to	TO
9936	2523	37	be	be	VB
9936	2523	38	used	use	VBN
9936	2523	39	for	for	IN
9936	2523	40	any	any	DT
9936	2523	41	other	other	JJ
9936	2523	42	purpose	purpose	NN
9936	2523	43	,	,	,
9936	2523	44	the	the	DT
9936	2523	45	improvement	improvement	NN
9936	2523	46	in	in	IN
9936	2523	47	the	the	DT
9936	2523	48	flavor	flavor	NN
9936	2523	49	warrants	warrant	VBZ
9936	2523	50	any	any	DT
9936	2523	51	loss	loss	NN
9936	2523	52	that	that	WDT
9936	2523	53	might	may	MD
9936	2523	54	occur	occur	VB
9936	2523	55	.	.	.
9936	2524	1	After	after	IN
9936	2524	2	pouring	pour	VBG
9936	2524	3	off	off	RP
9936	2524	4	the	the	DT
9936	2524	5	water	water	NN
9936	2524	6	,	,	,
9936	2524	7	wash	wash	VB
9936	2524	8	the	the	DT
9936	2524	9	beans	bean	NNS
9936	2524	10	in	in	IN
9936	2524	11	cold	cold	JJ
9936	2524	12	water	water	NN
9936	2524	13	,	,	,
9936	2524	14	add	add	VB
9936	2524	15	fresh	fresh	JJ
9936	2524	16	water	water	NN
9936	2524	17	to	to	TO
9936	2524	18	continue	continue	VB
9936	2524	19	the	the	DT
9936	2524	20	cooking	cooking	NN
9936	2524	21	,	,	,
9936	2524	22	and	and	CC
9936	2524	23	allow	allow	VB
9936	2524	24	the	the	DT
9936	2524	25	beans	bean	NNS
9936	2524	26	to	to	TO
9936	2524	27	simmer	simmer	VB
9936	2524	28	slowly	slowly	RB
9936	2524	29	until	until	IN
9936	2524	30	they	-PRON-	PRP
9936	2524	31	are	be	VBP
9936	2524	32	cooked	cook	VBN
9936	2524	33	soft	soft	JJ
9936	2524	34	enough	enough	RB
9936	2524	35	to	to	TO
9936	2524	36	crush	crush	VB
9936	2524	37	between	between	IN
9936	2524	38	the	the	DT
9936	2524	39	fingers	finger	NNS
9936	2524	40	,	,	,
9936	2524	41	but	but	CC
9936	2524	42	still	still	RB
9936	2524	43	retain	retain	VBP
9936	2524	44	their	-PRON-	PRP$
9936	2524	45	original	original	JJ
9936	2524	46	shape	shape	NN
9936	2524	47	.	.	.
9936	2525	1	Nothing	nothing	NN
9936	2525	2	is	be	VBZ
9936	2525	3	gained	gain	VBN
9936	2525	4	by	by	IN
9936	2525	5	cooking	cook	VBG
9936	2525	6	them	-PRON-	PRP
9936	2525	7	rapidly	rapidly	RB
9936	2525	8	on	on	IN
9936	2525	9	a	a	DT
9936	2525	10	hot	hot	JJ
9936	2525	11	fire	fire	NN
9936	2525	12	,	,	,
9936	2525	13	and	and	CC
9936	2525	14	considerable	considerable	JJ
9936	2525	15	fuel	fuel	NN
9936	2525	16	is	be	VBZ
9936	2525	17	wasted	waste	VBN
9936	2525	18	by	by	IN
9936	2525	19	this	this	DT
9936	2525	20	practice	practice	NN
9936	2525	21	.	.	.
9936	2526	1	The	the	DT
9936	2526	2	fireless	fireless	NN
9936	2526	3	cooker	cooker	NN
9936	2526	4	and	and	CC
9936	2526	5	the	the	DT
9936	2526	6	double	double	JJ
9936	2526	7	boiler	boiler	NN
9936	2526	8	are	be	VBP
9936	2526	9	excellent	excellent	JJ
9936	2526	10	utensils	utensil	NNS
9936	2526	11	for	for	IN
9936	2526	12	the	the	DT
9936	2526	13	cooking	cooking	NN
9936	2526	14	of	of	IN
9936	2526	15	dried	dry	VBN
9936	2526	16	beans	bean	NNS
9936	2526	17	,	,	,
9936	2526	18	because	because	IN
9936	2526	19	they	-PRON-	PRP
9936	2526	20	cook	cook	VBP
9936	2526	21	the	the	DT
9936	2526	22	beans	bean	NNS
9936	2526	23	at	at	IN
9936	2526	24	a	a	DT
9936	2526	25	temperature	temperature	NN
9936	2526	26	below	below	IN
9936	2526	27	boiling	boiling	NN
9936	2526	28	point	point	NN
9936	2526	29	.	.	.
9936	2527	1	They	-PRON-	PRP
9936	2527	2	therefore	therefore	RB
9936	2527	3	cook	cook	VBP
9936	2527	4	the	the	DT
9936	2527	5	beans	bean	NNS
9936	2527	6	soft	soft	JJ
9936	2527	7	with	with	IN
9936	2527	8	little	little	JJ
9936	2527	9	difficulty	difficulty	NN
9936	2527	10	and	and	CC
9936	2527	11	prevent	prevent	VB
9936	2527	12	the	the	DT
9936	2527	13	protein	protein	NN
9936	2527	14	from	from	IN
9936	2527	15	becoming	become	VBG
9936	2527	16	hard	hard	RB
9936	2527	17	.	.	.
9936	2528	1	The	the	DT
9936	2528	2	theory	theory	NN
9936	2528	3	of	of	IN
9936	2528	4	the	the	DT
9936	2528	5	cooking	cooking	NN
9936	2528	6	of	of	IN
9936	2528	7	protein	protein	NN
9936	2528	8	--	--	:
9936	2528	9	that	that	RB
9936	2528	10	is	is	RB
9936	2528	11	,	,	,
9936	2528	12	the	the	DT
9936	2528	13	higher	high	JJR
9936	2528	14	the	the	DT
9936	2528	15	temperature	temperature	NN
9936	2528	16	,	,	,
9936	2528	17	the	the	DT
9936	2528	18	harder	hard	JJR
9936	2528	19	the	the	DT
9936	2528	20	coagulation	coagulation	NN
9936	2528	21	--	--	:
9936	2528	22	applies	apply	VBZ
9936	2528	23	in	in	IN
9936	2528	24	the	the	DT
9936	2528	25	cooking	cooking	NN
9936	2528	26	of	of	IN
9936	2528	27	dried	dry	VBN
9936	2528	28	beans	bean	NNS
9936	2528	29	,	,	,
9936	2528	30	just	just	RB
9936	2528	31	as	as	IN
9936	2528	32	it	-PRON-	PRP
9936	2528	33	does	do	VBZ
9936	2528	34	in	in	IN
9936	2528	35	the	the	DT
9936	2528	36	cooking	cooking	NN
9936	2528	37	of	of	IN
9936	2528	38	eggs	egg	NNS
9936	2528	39	or	or	CC
9936	2528	40	milk	milk	NN
9936	2528	41	.	.	.
9936	2529	1	64	64	CD
9936	2529	2	.	.	.
9936	2530	1	STEWED	STEWED	NNP
9936	2530	2	NAVY	NAVY	NNP
9936	2530	3	BEANS.--The	BEANS.--The	.
9936	2530	4	common	common	JJ
9936	2530	5	small	small	JJ
9936	2530	6	white	white	JJ
9936	2530	7	beans	bean	NNS
9936	2530	8	are	be	VBP
9936	2530	9	called	call	VBN
9936	2530	10	_	_	NNP
9936	2530	11	navy	navy	NNP
9936	2530	12	beans	bean	NNS
9936	2530	13	_	_	NNP
9936	2530	14	from	from	IN
9936	2530	15	the	the	DT
9936	2530	16	fact	fact	NN
9936	2530	17	that	that	IN
9936	2530	18	they	-PRON-	PRP
9936	2530	19	are	be	VBP
9936	2530	20	much	much	RB
9936	2530	21	used	use	VBN
9936	2530	22	in	in	IN
9936	2530	23	the	the	DT
9936	2530	24	navy	navy	NN
9936	2530	25	.	.	.
9936	2531	1	These	these	DT
9936	2531	2	may	may	MD
9936	2531	3	be	be	VB
9936	2531	4	prepared	prepare	VBN
9936	2531	5	in	in	IN
9936	2531	6	various	various	JJ
9936	2531	7	ways	way	NNS
9936	2531	8	,	,	,
9936	2531	9	but	but	CC
9936	2531	10	the	the	DT
9936	2531	11	simplest	simple	JJS
9936	2531	12	method	method	NN
9936	2531	13	is	be	VBZ
9936	2531	14	to	to	TO
9936	2531	15	stew	stew	VB
9936	2531	16	them	-PRON-	PRP
9936	2531	17	.	.	.
9936	2532	1	In	in	IN
9936	2532	2	the	the	DT
9936	2532	3	preparation	preparation	NN
9936	2532	4	of	of	IN
9936	2532	5	this	this	DT
9936	2532	6	dish	dish	NN
9936	2532	7	,	,	,
9936	2532	8	as	as	RB
9936	2532	9	well	well	RB
9936	2532	10	as	as	IN
9936	2532	11	any	any	DT
9936	2532	12	other	other	JJ
9936	2532	13	made	make	VBN
9936	2532	14	from	from	IN
9936	2532	15	dried	dry	VBN
9936	2532	16	beans	bean	NNS
9936	2532	17	,	,	,
9936	2532	18	it	-PRON-	PRP
9936	2532	19	will	will	MD
9936	2532	20	be	be	VB
9936	2532	21	well	well	JJ
9936	2532	22	to	to	TO
9936	2532	23	remember	remember	VB
9936	2532	24	that	that	IN
9936	2532	25	1/2	1/2	CD
9936	2532	26	cupful	cupful	NN
9936	2532	27	of	of	IN
9936	2532	28	beans	bean	NNS
9936	2532	29	is	be	VBZ
9936	2532	30	usually	usually	RB
9936	2532	31	sufficient	sufficient	JJ
9936	2532	32	to	to	TO
9936	2532	33	serve	serve	VB
9936	2532	34	four	four	CD
9936	2532	35	persons	person	NNS
9936	2532	36	when	when	WRB
9936	2532	37	they	-PRON-	PRP
9936	2532	38	are	be	VBP
9936	2532	39	cooked	cook	VBN
9936	2532	40	.	.	.
9936	2533	1	Look	look	VB
9936	2533	2	over	over	IN
9936	2533	3	the	the	DT
9936	2533	4	required	require	VBN
9936	2533	5	amount	amount	NN
9936	2533	6	of	of	IN
9936	2533	7	beans	bean	NNS
9936	2533	8	,	,	,
9936	2533	9	reject	reject	VBP
9936	2533	10	any	any	DT
9936	2533	11	that	that	WDT
9936	2533	12	are	be	VBP
9936	2533	13	imperfect	imperfect	JJ
9936	2533	14	,	,	,
9936	2533	15	wash	wash	VBP
9936	2533	16	thoroughly	thoroughly	RB
9936	2533	17	,	,	,
9936	2533	18	and	and	CC
9936	2533	19	put	put	VBD
9936	2533	20	to	to	TO
9936	2533	21	soak	soak	NN
9936	2533	22	overnight	overnight	RB
9936	2533	23	in	in	IN
9936	2533	24	cold	cold	JJ
9936	2533	25	water	water	NN
9936	2533	26	.	.	.
9936	2534	1	Pour	pour	VB
9936	2534	2	off	off	RP
9936	2534	3	any	any	DT
9936	2534	4	water	water	NN
9936	2534	5	that	that	WDT
9936	2534	6	remains	remain	VBZ
9936	2534	7	,	,	,
9936	2534	8	cover	cover	VB
9936	2534	9	well	well	RB
9936	2534	10	with	with	IN
9936	2534	11	boiling	boiling	NN
9936	2534	12	water	water	NN
9936	2534	13	,	,	,
9936	2534	14	and	and	CC
9936	2534	15	add	add	VB
9936	2534	16	a	a	DT
9936	2534	17	pinch	pinch	NN
9936	2534	18	of	of	IN
9936	2534	19	soda	soda	NN
9936	2534	20	.	.	.
9936	2535	1	Cook	cook	VB
9936	2535	2	slowly	slowly	RB
9936	2535	3	until	until	IN
9936	2535	4	the	the	DT
9936	2535	5	skins	skin	NNS
9936	2535	6	begin	begin	VBP
9936	2535	7	to	to	TO
9936	2535	8	burst	burst	VB
9936	2535	9	.	.	.
9936	2536	1	Pour	pour	VB
9936	2536	2	off	off	IN
9936	2536	3	the	the	DT
9936	2536	4	water	water	NN
9936	2536	5	,	,	,
9936	2536	6	add	add	VB
9936	2536	7	fresh	fresh	JJ
9936	2536	8	hot	hot	JJ
9936	2536	9	water	water	NN
9936	2536	10	and	and	CC
9936	2536	11	1	1	CD
9936	2536	12	teaspoonful	teaspoonful	JJ
9936	2536	13	of	of	IN
9936	2536	14	salt	salt	NN
9936	2536	15	for	for	IN
9936	2536	16	each	each	DT
9936	2536	17	quart	quart	NN
9936	2536	18	of	of	IN
9936	2536	19	water	water	NN
9936	2536	20	,	,	,
9936	2536	21	and	and	CC
9936	2536	22	allow	allow	VB
9936	2536	23	to	to	IN
9936	2536	24	simmer	simmer	NNP
9936	2536	25	until	until	IN
9936	2536	26	the	the	DT
9936	2536	27	beans	bean	NNS
9936	2536	28	may	may	MD
9936	2536	29	be	be	VB
9936	2536	30	easily	easily	RB
9936	2536	31	crushed	crush	VBN
9936	2536	32	between	between	IN
9936	2536	33	the	the	DT
9936	2536	34	fingers	finger	NNS
9936	2536	35	.	.	.
9936	2537	1	During	during	IN
9936	2537	2	this	this	DT
9936	2537	3	process	process	NN
9936	2537	4	,	,	,
9936	2537	5	the	the	DT
9936	2537	6	water	water	NN
9936	2537	7	should	should	MD
9936	2537	8	cook	cook	VB
9936	2537	9	down	down	RP
9936	2537	10	until	until	IN
9936	2537	11	just	just	RB
9936	2537	12	a	a	DT
9936	2537	13	sufficient	sufficient	JJ
9936	2537	14	amount	amount	NN
9936	2537	15	to	to	TO
9936	2537	16	serve	serve	VB
9936	2537	17	with	with	IN
9936	2537	18	the	the	DT
9936	2537	19	beans	bean	NNS
9936	2537	20	remains	remain	VBZ
9936	2537	21	.	.	.
9936	2538	1	When	when	WRB
9936	2538	2	this	this	DT
9936	2538	3	is	be	VBZ
9936	2538	4	accomplished	accomplish	VBN
9936	2538	5	,	,	,
9936	2538	6	add	add	VB
9936	2538	7	1	1	CD
9936	2538	8	-	-	SYM
9936	2538	9	1/2	1/2	CD
9936	2538	10	tablespoonfuls	tablespoonful	NNS
9936	2538	11	of	of	IN
9936	2538	12	butter	butter	NN
9936	2538	13	,	,	,
9936	2538	14	a	a	DT
9936	2538	15	dash	dash	NN
9936	2538	16	of	of	IN
9936	2538	17	pepper	pepper	NN
9936	2538	18	,	,	,
9936	2538	19	and	and	CC
9936	2538	20	,	,	,
9936	2538	21	if	if	IN
9936	2538	22	necessary	necessary	JJ
9936	2538	23	,	,	,
9936	2538	24	additional	additional	JJ
9936	2538	25	salt	salt	NN
9936	2538	26	.	.	.
9936	2539	1	Instead	instead	RB
9936	2539	2	of	of	IN
9936	2539	3	the	the	DT
9936	2539	4	butter	butter	NN
9936	2539	5	,	,	,
9936	2539	6	ham	ham	NN
9936	2539	7	or	or	CC
9936	2539	8	bacon	bacon	NN
9936	2539	9	fat	fat	NN
9936	2539	10	may	may	MD
9936	2539	11	be	be	VB
9936	2539	12	used	use	VBN
9936	2539	13	for	for	IN
9936	2539	14	seasoning	seasoning	NN
9936	2539	15	,	,	,
9936	2539	16	or	or	CC
9936	2539	17	a	a	DT
9936	2539	18	small	small	JJ
9936	2539	19	piece	piece	NN
9936	2539	20	of	of	IN
9936	2539	21	ham	ham	NN
9936	2539	22	or	or	CC
9936	2539	23	salt	salt	NN
9936	2539	24	pork	pork	NN
9936	2539	25	may	may	MD
9936	2539	26	be	be	VB
9936	2539	27	cooked	cook	VBN
9936	2539	28	with	with	IN
9936	2539	29	the	the	DT
9936	2539	30	beans	bean	NNS
9936	2539	31	and	and	CC
9936	2539	32	the	the	DT
9936	2539	33	fat	fat	NN
9936	2539	34	omitted	omit	VBD
9936	2539	35	.	.	.
9936	2540	1	Serve	serve	VB
9936	2540	2	the	the	DT
9936	2540	3	beans	bean	NNS
9936	2540	4	hot	hot	JJ
9936	2540	5	.	.	.
9936	2541	1	65	65	CD
9936	2541	2	.	.	.
9936	2542	1	LIMA	lima	JJ
9936	2542	2	BEANS	bean	NNS
9936	2542	3	IN	in	IN
9936	2542	4	CREAM.--Dried	cream.--drie	VBD
9936	2542	5	Lima	Lima	NNP
9936	2542	6	beans	bean	NNS
9936	2542	7	,	,	,
9936	2542	8	when	when	WRB
9936	2542	9	combined	combine	VBN
9936	2542	10	with	with	IN
9936	2542	11	thin	thin	JJ
9936	2542	12	cream	cream	NN
9936	2542	13	,	,	,
9936	2542	14	make	make	VB
9936	2542	15	a	a	DT
9936	2542	16	very	very	RB
9936	2542	17	appetizing	appetizing	JJ
9936	2542	18	dish	dish	NN
9936	2542	19	.	.	.
9936	2543	1	To	to	TO
9936	2543	2	prepare	prepare	VB
9936	2543	3	them	-PRON-	PRP
9936	2543	4	in	in	IN
9936	2543	5	this	this	DT
9936	2543	6	way	way	NN
9936	2543	7	,	,	,
9936	2543	8	clean	clean	JJ
9936	2543	9	,	,	,
9936	2543	10	soak	soak	VBP
9936	2543	11	,	,	,
9936	2543	12	and	and	CC
9936	2543	13	cook	cook	VB
9936	2543	14	them	-PRON-	PRP
9936	2543	15	as	as	IN
9936	2543	16	explained	explain	VBN
9936	2543	17	in	in	IN
9936	2543	18	Art	art	NN
9936	2543	19	.	.	.
9936	2544	1	63	63	CD
9936	2544	2	.	.	.
9936	2545	1	When	when	WRB
9936	2545	2	they	-PRON-	PRP
9936	2545	3	are	be	VBP
9936	2545	4	soft	soft	JJ
9936	2545	5	enough	enough	RB
9936	2545	6	to	to	TO
9936	2545	7	crush	crush	VB
9936	2545	8	easily	easily	RB
9936	2545	9	between	between	IN
9936	2545	10	the	the	DT
9936	2545	11	fingers	finger	NNS
9936	2545	12	and	and	CC
9936	2545	13	the	the	DT
9936	2545	14	water	water	NN
9936	2545	15	has	have	VBZ
9936	2545	16	boiled	boil	VBN
9936	2545	17	down	down	RP
9936	2545	18	so	so	IN
9936	2545	19	that	that	IN
9936	2545	20	practically	practically	RB
9936	2545	21	none	none	NN
9936	2545	22	remains	remain	VBZ
9936	2545	23	,	,	,
9936	2545	24	add	add	VB
9936	2545	25	1/2	1/2	CD
9936	2545	26	cupful	cupful	NN
9936	2545	27	of	of	IN
9936	2545	28	thin	thin	JJ
9936	2545	29	cream	cream	NN
9936	2545	30	to	to	IN
9936	2545	31	a	a	DT
9936	2545	32	sufficient	sufficient	JJ
9936	2545	33	quantity	quantity	NN
9936	2545	34	for	for	IN
9936	2545	35	four	four	CD
9936	2545	36	persons	person	NNS
9936	2545	37	.	.	.
9936	2546	1	Allow	allow	VB
9936	2546	2	the	the	DT
9936	2546	3	beans	bean	NNS
9936	2546	4	to	to	TO
9936	2546	5	simmer	simmer	VB
9936	2546	6	for	for	IN
9936	2546	7	a	a	DT
9936	2546	8	short	short	JJ
9936	2546	9	time	time	NN
9936	2546	10	in	in	IN
9936	2546	11	the	the	DT
9936	2546	12	cream	cream	NN
9936	2546	13	,	,	,
9936	2546	14	add	add	VB
9936	2546	15	additional	additional	JJ
9936	2546	16	salt	salt	NN
9936	2546	17	and	and	CC
9936	2546	18	a	a	DT
9936	2546	19	dash	dash	NN
9936	2546	20	of	of	IN
9936	2546	21	pepper	pepper	NN
9936	2546	22	for	for	IN
9936	2546	23	flavoring	flavoring	NN
9936	2546	24	,	,	,
9936	2546	25	and	and	CC
9936	2546	26	serve	serve	VB
9936	2546	27	.	.	.
9936	2547	1	66	66	CD
9936	2547	2	.	.	.
9936	2548	1	LIMA	LIMA	NNP
9936	2548	2	BEANS	bean	NNS
9936	2548	3	EN	en	NN
9936	2548	4	CASSEROLE.--While	casserole.--while	NN
9936	2548	5	the	the	DT
9936	2548	6	small	small	JJ
9936	2548	7	varieties	variety	NNS
9936	2548	8	of	of	IN
9936	2548	9	dried	dry	VBN
9936	2548	10	beans	bean	NNS
9936	2548	11	are	be	VBP
9936	2548	12	more	more	RBR
9936	2548	13	commonly	commonly	RB
9936	2548	14	baked	bake	VBN
9936	2548	15	than	than	IN
9936	2548	16	the	the	DT
9936	2548	17	larger	large	JJR
9936	2548	18	ones	one	NNS
9936	2548	19	,	,	,
9936	2548	20	Lima	Lima	NNP
9936	2548	21	beans	bean	NNS
9936	2548	22	will	will	MD
9936	2548	23	be	be	VB
9936	2548	24	found	find	VBN
9936	2548	25	especially	especially	RB
9936	2548	26	delicious	delicious	JJ
9936	2548	27	when	when	WRB
9936	2548	28	prepared	prepare	VBN
9936	2548	29	in	in	IN
9936	2548	30	a	a	DT
9936	2548	31	casserole	casserole	NN
9936	2548	32	.	.	.
9936	2549	1	LIMA	lima	JJ
9936	2549	2	BEANS	bean	NNS
9936	2549	3	EN	en	NN
9936	2549	4	CASSEROLE	CASSEROLE	NNS
9936	2549	5	(	(	-LRB-
9936	2549	6	Sufficient	sufficient	JJ
9936	2549	7	to	to	TO
9936	2549	8	Serve	serve	VB
9936	2549	9	Six	six	CD
9936	2549	10	)	)	-RRB-
9936	2549	11	1	1	CD
9936	2549	12	c.	c.	NN
9936	2549	13	dried	dry	VBN
9936	2549	14	Lima	Lima	NNP
9936	2549	15	beans	bean	NNS
9936	2549	16	1/4	1/4	CD
9936	2549	17	c.	c.	NN
9936	2549	18	ham	ham	NN
9936	2549	19	or	or	CC
9936	2549	20	bacon	bacon	NNP
9936	2549	21	fat	fat	NNP
9936	2549	22	2	2	CD
9936	2549	23	c.	c.	NN
9936	2549	24	milk	milk	NN
9936	2549	25	2	2	CD
9936	2549	26	tsp	tsp	NN
9936	2549	27	.	.	.
9936	2550	1	salt	salt	NN
9936	2550	2	1/4	1/4	CD
9936	2550	3	tsp	tsp	NN
9936	2550	4	.	.	.
9936	2551	1	pepper	pepper	NN
9936	2551	2	Soak	Soak	NNP
9936	2551	3	the	the	DT
9936	2551	4	beans	bean	NNS
9936	2551	5	overnight	overnight	RB
9936	2551	6	and	and	CC
9936	2551	7	then	then	RB
9936	2551	8	parboil	parboil	VB
9936	2551	9	them	-PRON-	PRP
9936	2551	10	in	in	IN
9936	2551	11	soda	soda	NN
9936	2551	12	water	water	NN
9936	2551	13	.	.	.
9936	2552	1	Drain	drain	VB
9936	2552	2	off	off	IN
9936	2552	3	the	the	DT
9936	2552	4	water	water	NN
9936	2552	5	and	and	CC
9936	2552	6	turn	turn	VB
9936	2552	7	the	the	DT
9936	2552	8	beans	bean	NNS
9936	2552	9	into	into	IN
9936	2552	10	a	a	DT
9936	2552	11	baking	baking	NN
9936	2552	12	dish	dish	NN
9936	2552	13	.	.	.
9936	2553	1	Add	add	VB
9936	2553	2	the	the	DT
9936	2553	3	fat	fat	NN
9936	2553	4	,	,	,
9936	2553	5	milk	milk	NN
9936	2553	6	,	,	,
9936	2553	7	salt	salt	NN
9936	2553	8	,	,	,
9936	2553	9	and	and	CC
9936	2553	10	pepper	pepper	NN
9936	2553	11	.	.	.
9936	2554	1	Cover	cover	VB
9936	2554	2	the	the	DT
9936	2554	3	dish	dish	NN
9936	2554	4	and	and	CC
9936	2554	5	bake	bake	VB
9936	2554	6	until	until	IN
9936	2554	7	the	the	DT
9936	2554	8	beans	bean	NNS
9936	2554	9	are	be	VBP
9936	2554	10	soft	soft	JJ
9936	2554	11	.	.	.
9936	2555	1	Serve	serve	VB
9936	2555	2	hot	hot	JJ
9936	2555	3	from	from	IN
9936	2555	4	the	the	DT
9936	2555	5	casserole	casserole	NN
9936	2555	6	.	.	.
9936	2556	1	[	[	-LRB-
9936	2556	2	Illustration	illustration	NN
9936	2556	3	:	:	:
9936	2556	4	FIG	FIG	NNP
9936	2556	5	.	.	.
9936	2557	1	4	4	LS
9936	2557	2	]	]	-RRB-
9936	2557	3	67	67	CD
9936	2557	4	.	.	.
9936	2558	1	LIMA	LIMA	NNP
9936	2558	2	-	-	HYPH
9936	2558	3	BEAN	BEAN	NNP
9936	2558	4	LOAF.--If	LOAF.--If	NNP
9936	2558	5	a	a	DT
9936	2558	6	dish	dish	NN
9936	2558	7	that	that	WDT
9936	2558	8	is	be	VBZ
9936	2558	9	not	not	RB
9936	2558	10	only	only	RB
9936	2558	11	appetizing	appetize	VBG
9936	2558	12	,	,	,
9936	2558	13	but	but	CC
9936	2558	14	sufficient	sufficient	JJ
9936	2558	15	in	in	IN
9936	2558	16	food	food	NN
9936	2558	17	value	value	NN
9936	2558	18	to	to	TO
9936	2558	19	be	be	VB
9936	2558	20	used	use	VBN
9936	2558	21	as	as	IN
9936	2558	22	a	a	DT
9936	2558	23	meat	meat	NN
9936	2558	24	substitute	substitute	NN
9936	2558	25	,	,	,
9936	2558	26	is	be	VBZ
9936	2558	27	desired	desire	VBN
9936	2558	28	,	,	,
9936	2558	29	Lima	Lima	NNP
9936	2558	30	-	-	HYPH
9936	2558	31	bean	bean	NN
9936	2558	32	loaf	loaf	NN
9936	2558	33	,	,	,
9936	2558	34	which	which	WDT
9936	2558	35	is	be	VBZ
9936	2558	36	illustrated	illustrate	VBN
9936	2558	37	in	in	IN
9936	2558	38	Fig	Fig	NNP
9936	2558	39	.	.	.
9936	2559	1	4	4	LS
9936	2559	2	,	,	,
9936	2559	3	should	should	MD
9936	2559	4	be	be	VB
9936	2559	5	selected	select	VBN
9936	2559	6	.	.	.
9936	2560	1	This	this	DT
9936	2560	2	is	be	VBZ
9936	2560	3	very	very	RB
9936	2560	4	good	good	JJ
9936	2560	5	when	when	WRB
9936	2560	6	served	serve	VBN
9936	2560	7	alone	alone	RB
9936	2560	8	,	,	,
9936	2560	9	but	but	CC
9936	2560	10	it	-PRON-	PRP
9936	2560	11	becomes	become	VBZ
9936	2560	12	more	more	RBR
9936	2560	13	attractive	attractive	JJ
9936	2560	14	and	and	CC
9936	2560	15	at	at	IN
9936	2560	16	the	the	DT
9936	2560	17	same	same	JJ
9936	2560	18	time	time	NN
9936	2560	19	more	more	RBR
9936	2560	20	palatable	palatable	JJ
9936	2560	21	when	when	WRB
9936	2560	22	a	a	DT
9936	2560	23	sauce	sauce	NN
9936	2560	24	or	or	CC
9936	2560	25	gravy	gravy	NN
9936	2560	26	is	be	VBZ
9936	2560	27	added	add	VBN
9936	2560	28	.	.	.
9936	2561	1	LIMA	lima	JJ
9936	2561	2	-	-	HYPH
9936	2561	3	BEAN	bean	NN
9936	2561	4	LOAF	LOAF	NNP
9936	2561	5	(	(	-LRB-
9936	2561	6	Sufficient	sufficient	JJ
9936	2561	7	to	to	TO
9936	2561	8	Serve	serve	VB
9936	2561	9	Six	six	CD
9936	2561	10	)	)	-RRB-
9936	2561	11	1	1	CD
9936	2561	12	c.	c.	NN
9936	2561	13	dried	dry	VBN
9936	2561	14	Lima	Lima	NNP
9936	2561	15	beans	bean	NNS
9936	2561	16	2	2	CD
9936	2561	17	c.	c.	NN
9936	2561	18	bread	bread	NN
9936	2561	19	crumbs	crumb	VBZ
9936	2561	20	Milk	milk	NN
9936	2561	21	to	to	TO
9936	2561	22	moisten	moisten	VB
9936	2561	23	crumbs	crumb	VBZ
9936	2561	24	2	2	CD
9936	2561	25	eggs	egg	NNS
9936	2561	26	1	1	CD
9936	2561	27	tsp	tsp	NN
9936	2561	28	.	.	.
9936	2562	1	salt	salt	NN
9936	2562	2	1/4	1/4	CD
9936	2562	3	tsp	tsp	NN
9936	2562	4	.	.	.
9936	2563	1	pepper	pepper	NN
9936	2563	2	1/2	1/2	CD
9936	2563	3	tsp	tsp	NN
9936	2563	4	.	.	.
9936	2564	1	celery	celery	JJ
9936	2564	2	salt	salt	NN
9936	2564	3	2	2	CD
9936	2564	4	Tb	Tb	NNP
9936	2564	5	.	.	.
9936	2565	1	butter	butter	NN
9936	2565	2	Soak	Soak	NNP
9936	2565	3	the	the	DT
9936	2565	4	beans	bean	NNS
9936	2565	5	overnight	overnight	RB
9936	2565	6	and	and	CC
9936	2565	7	parboil	parboil	VB
9936	2565	8	them	-PRON-	PRP
9936	2565	9	in	in	IN
9936	2565	10	soda	soda	NN
9936	2565	11	water	water	NN
9936	2565	12	.	.	.
9936	2566	1	Pour	pour	VB
9936	2566	2	off	off	RP
9936	2566	3	this	this	DT
9936	2566	4	water	water	NN
9936	2566	5	,	,	,
9936	2566	6	cook	cook	NN
9936	2566	7	until	until	IN
9936	2566	8	tender	tender	NN
9936	2566	9	in	in	IN
9936	2566	10	boiling	boil	VBG
9936	2566	11	salted	salt	VBN
9936	2566	12	water	water	NN
9936	2566	13	,	,	,
9936	2566	14	and	and	CC
9936	2566	15	then	then	RB
9936	2566	16	drain	drain	VB
9936	2566	17	.	.	.
9936	2567	1	Moisten	moisten	VB
9936	2567	2	the	the	DT
9936	2567	3	bread	bread	NN
9936	2567	4	crumbs	crumb	VBZ
9936	2567	5	slightly	slightly	RB
9936	2567	6	with	with	IN
9936	2567	7	milk	milk	NN
9936	2567	8	,	,	,
9936	2567	9	mix	mix	VB
9936	2567	10	them	-PRON-	PRP
9936	2567	11	with	with	IN
9936	2567	12	the	the	DT
9936	2567	13	beans	bean	NNS
9936	2567	14	,	,	,
9936	2567	15	and	and	CC
9936	2567	16	add	add	VB
9936	2567	17	the	the	DT
9936	2567	18	beaten	beat	VBN
9936	2567	19	eggs	egg	NNS
9936	2567	20	and	and	CC
9936	2567	21	seasoning	seasoning	NN
9936	2567	22	.	.	.
9936	2568	1	When	when	WRB
9936	2568	2	the	the	DT
9936	2568	3	entire	entire	JJ
9936	2568	4	mixture	mixture	NN
9936	2568	5	is	be	VBZ
9936	2568	6	well	well	RB
9936	2568	7	blended	blended	JJ
9936	2568	8	,	,	,
9936	2568	9	place	place	NN
9936	2568	10	in	in	IN
9936	2568	11	a	a	DT
9936	2568	12	loaf	loaf	NN
9936	2568	13	pan	pan	NN
9936	2568	14	,	,	,
9936	2568	15	dot	dot	VB
9936	2568	16	the	the	DT
9936	2568	17	top	top	NN
9936	2568	18	with	with	IN
9936	2568	19	the	the	DT
9936	2568	20	butter	butter	NN
9936	2568	21	,	,	,
9936	2568	22	and	and	CC
9936	2568	23	bake	bake	VB
9936	2568	24	in	in	RP
9936	2568	25	the	the	DT
9936	2568	26	oven	oven	NN
9936	2568	27	until	until	IN
9936	2568	28	nicely	nicely	RB
9936	2568	29	browned	brown	VBN
9936	2568	30	and	and	CC
9936	2568	31	quite	quite	RB
9936	2568	32	firm	firm	JJ
9936	2568	33	.	.	.
9936	2569	1	Turn	turn	VB
9936	2569	2	out	out	RP
9936	2569	3	on	on	IN
9936	2569	4	a	a	DT
9936	2569	5	platter	platter	NN
9936	2569	6	,	,	,
9936	2569	7	garnish	garnish	VBP
9936	2569	8	with	with	IN
9936	2569	9	parsley	parsley	NN
9936	2569	10	,	,	,
9936	2569	11	and	and	CC
9936	2569	12	serve	serve	VB
9936	2569	13	by	by	IN
9936	2569	14	cutting	cut	VBG
9936	2569	15	it	-PRON-	PRP
9936	2569	16	into	into	IN
9936	2569	17	slices	slice	NNS
9936	2569	18	,	,	,
9936	2569	19	as	as	IN
9936	2569	20	shown	show	VBN
9936	2569	21	in	in	IN
9936	2569	22	Fig	Fig	NNP
9936	2569	23	.	.	.
9936	2570	1	4	4	LS
9936	2570	2	.	.	.
9936	2571	1	68	68	CD
9936	2571	2	.	.	.
9936	2572	1	BEAN	BEAN	NNP
9936	2572	2	SOUFFLÃ	SOUFFLÃ	NNP
9936	2572	3	�	�	NNP
9936	2572	4	.--Probably	.--Probably	VBD
9936	2572	5	the	the	DT
9936	2572	6	daintiest	daintiest	NN
9936	2572	7	dish	dish	NN
9936	2572	8	that	that	WDT
9936	2572	9	can	can	MD
9936	2572	10	be	be	VB
9936	2572	11	made	make	VBN
9936	2572	12	from	from	IN
9936	2572	13	dried	dry	VBN
9936	2572	14	beans	bean	NNS
9936	2572	15	is	be	VBZ
9936	2572	16	bean	bean	NN
9936	2572	17	soufflÃ	soufflÃ	NNP
9936	2572	18	©	©	NNP
9936	2572	19	.	.	.
9936	2573	1	This	this	DT
9936	2573	2	is	be	VBZ
9936	2573	3	equally	equally	RB
9936	2573	4	suitable	suitable	JJ
9936	2573	5	as	as	IN
9936	2573	6	the	the	DT
9936	2573	7	main	main	JJ
9936	2573	8	dish	dish	NN
9936	2573	9	for	for	IN
9936	2573	10	a	a	DT
9936	2573	11	luncheon	luncheon	NN
9936	2573	12	or	or	CC
9936	2573	13	a	a	DT
9936	2573	14	home	home	NN
9936	2573	15	dinner	dinner	NN
9936	2573	16	.	.	.
9936	2574	1	One	one	CD
9936	2574	2	point	point	NN
9936	2574	3	to	to	TO
9936	2574	4	remember	remember	VB
9936	2574	5	about	about	IN
9936	2574	6	it	-PRON-	PRP
9936	2574	7	is	be	VBZ
9936	2574	8	that	that	IN
9936	2574	9	it	-PRON-	PRP
9936	2574	10	should	should	MD
9936	2574	11	be	be	VB
9936	2574	12	served	serve	VBN
9936	2574	13	immediately	immediately	RB
9936	2574	14	,	,	,
9936	2574	15	for	for	IN
9936	2574	16	soufflÃ	soufflÃ	NNP
9936	2574	17	©	©	RB
9936	2574	18	usually	usually	RB
9936	2574	19	settles	settle	VBZ
9936	2574	20	when	when	WRB
9936	2574	21	taken	take	VBN
9936	2574	22	from	from	IN
9936	2574	23	the	the	DT
9936	2574	24	oven	oven	NN
9936	2574	25	.	.	.
9936	2575	1	BEAN	BEAN	NNP
9936	2575	2	SOUFFLÃ	SOUFFLÃ	NNPS
9936	2575	3	�	�	NNS
9936	2575	4	(	(	-LRB-
9936	2575	5	Sufficient	sufficient	JJ
9936	2575	6	to	to	TO
9936	2575	7	Serve	serve	VB
9936	2575	8	Six	six	CD
9936	2575	9	)	)	-RRB-
9936	2575	10	1	1	CD
9936	2575	11	c.	c.	NN
9936	2575	12	bean	bean	NNP
9936	2575	13	pulp	pulp	NN
9936	2575	14	1	1	CD
9936	2575	15	tsp	tsp	NN
9936	2575	16	.	.	.
9936	2576	1	salt	salt	NN
9936	2576	2	1/8	1/8	CD
9936	2576	3	tsp	tsp	NN
9936	2576	4	.	.	.
9936	2577	1	pepper	pepper	NN
9936	2577	2	1/4	1/4	CD
9936	2577	3	tsp	tsp	NN
9936	2577	4	.	.	.
9936	2578	1	celery	celery	JJ
9936	2578	2	salt	salt	NN
9936	2578	3	1	1	CD
9936	2578	4	Tb	Tb	NNP
9936	2578	5	.	.	.
9936	2579	1	onion	onion	NN
9936	2579	2	juice	juice	NN
9936	2579	3	2	2	CD
9936	2579	4	eggs	egg	NNS
9936	2579	5	Make	make	VB
9936	2579	6	the	the	DT
9936	2579	7	bean	bean	NN
9936	2579	8	pulp	pulp	NN
9936	2579	9	by	by	IN
9936	2579	10	forcing	force	VBG
9936	2579	11	well	well	RB
9936	2579	12	-	-	HYPH
9936	2579	13	cooked	cook	VBN
9936	2579	14	beans	bean	NNS
9936	2579	15	through	through	IN
9936	2579	16	a	a	DT
9936	2579	17	colander	colander	NN
9936	2579	18	or	or	CC
9936	2579	19	a	a	DT
9936	2579	20	press	press	NN
9936	2579	21	.	.	.
9936	2580	1	Add	add	VB
9936	2580	2	all	all	PDT
9936	2580	3	the	the	DT
9936	2580	4	seasoning	seasoning	NN
9936	2580	5	and	and	CC
9936	2580	6	the	the	DT
9936	2580	7	beaten	beat	VBN
9936	2580	8	egg	egg	NN
9936	2580	9	yolks	yolk	NNS
9936	2580	10	.	.	.
9936	2581	1	Beat	beat	VB
9936	2581	2	the	the	DT
9936	2581	3	egg	egg	NN
9936	2581	4	whites	white	NNS
9936	2581	5	stiff	stiff	JJ
9936	2581	6	and	and	CC
9936	2581	7	fold	fold	VB
9936	2581	8	them	-PRON-	PRP
9936	2581	9	into	into	IN
9936	2581	10	the	the	DT
9936	2581	11	mixture	mixture	NN
9936	2581	12	.	.	.
9936	2582	1	When	when	WRB
9936	2582	2	well	well	RB
9936	2582	3	blended	blended	JJ
9936	2582	4	,	,	,
9936	2582	5	pour	pour	VBP
9936	2582	6	into	into	IN
9936	2582	7	a	a	DT
9936	2582	8	greased	grease	VBN
9936	2582	9	baking	baking	NN
9936	2582	10	dish	dish	NN
9936	2582	11	,	,	,
9936	2582	12	or	or	CC
9936	2582	13	individual	individual	JJ
9936	2582	14	dishes	dish	NNS
9936	2582	15	,	,	,
9936	2582	16	place	place	NN
9936	2582	17	in	in	IN
9936	2582	18	a	a	DT
9936	2582	19	pan	pan	NN
9936	2582	20	containing	contain	VBG
9936	2582	21	hot	hot	JJ
9936	2582	22	water	water	NN
9936	2582	23	,	,	,
9936	2582	24	and	and	CC
9936	2582	25	bake	bake	VB
9936	2582	26	in	in	RP
9936	2582	27	a	a	DT
9936	2582	28	moderate	moderate	JJ
9936	2582	29	oven	oven	NN
9936	2582	30	until	until	IN
9936	2582	31	the	the	DT
9936	2582	32	soufflÃ	soufflÃ	NNP
9936	2582	33	©	©	NNP
9936	2582	34	is	be	VBZ
9936	2582	35	set	set	VBN
9936	2582	36	,	,	,
9936	2582	37	which	which	WDT
9936	2582	38	will	will	MD
9936	2582	39	require	require	VB
9936	2582	40	from	from	IN
9936	2582	41	30	30	CD
9936	2582	42	to	to	TO
9936	2582	43	45	45	CD
9936	2582	44	minutes	minute	NNS
9936	2582	45	.	.	.
9936	2583	1	Test	test	VB
9936	2583	2	by	by	IN
9936	2583	3	tapping	tap	VBG
9936	2583	4	slightly	slightly	RB
9936	2583	5	with	with	IN
9936	2583	6	the	the	DT
9936	2583	7	finger	finger	NN
9936	2583	8	.	.	.
9936	2584	1	If	if	IN
9936	2584	2	the	the	DT
9936	2584	3	dent	dent	NN
9936	2584	4	thus	thus	RB
9936	2584	5	made	make	VBN
9936	2584	6	in	in	IN
9936	2584	7	the	the	DT
9936	2584	8	soufflÃ	soufflÃ	NNP
9936	2584	9	©	©	NNP
9936	2584	10	springs	spring	NNS
9936	2584	11	back	back	RP
9936	2584	12	,	,	,
9936	2584	13	it	-PRON-	PRP
9936	2584	14	is	be	VBZ
9936	2584	15	sufficiently	sufficiently	RB
9936	2584	16	baked	bake	VBN
9936	2584	17	.	.	.
9936	2585	1	Remove	remove	VB
9936	2585	2	from	from	IN
9936	2585	3	the	the	DT
9936	2585	4	oven	oven	NN
9936	2585	5	and	and	CC
9936	2585	6	serve	serve	VB
9936	2585	7	at	at	IN
9936	2585	8	once	once	RB
9936	2585	9	.	.	.
9936	2586	1	[	[	-LRB-
9936	2586	2	Illustration	illustration	NN
9936	2586	3	:	:	:
9936	2586	4	FIG	FIG	NNP
9936	2586	5	.	.	.
9936	2587	1	5	5	LS
9936	2587	2	]	]	-RRB-
9936	2587	3	69	69	CD
9936	2587	4	.	.	.
9936	2588	1	BAKED	BAKED	NNP
9936	2588	2	BEANS.--Almost	BEANS.--Almost	NNP
9936	2588	3	any	any	DT
9936	2588	4	kind	kind	NN
9936	2588	5	of	of	IN
9936	2588	6	dried	dry	VBN
9936	2588	7	beans	bean	NNS
9936	2588	8	may	may	MD
9936	2588	9	be	be	VB
9936	2588	10	used	use	VBN
9936	2588	11	for	for	IN
9936	2588	12	baking	baking	NN
9936	2588	13	.	.	.
9936	2589	1	Some	some	DT
9936	2589	2	persons	person	NNS
9936	2589	3	prefer	prefer	VBP
9936	2589	4	the	the	DT
9936	2589	5	small	small	JJ
9936	2589	6	navy	navy	NNP
9936	2589	7	beans	bean	NNS
9936	2589	8	,	,	,
9936	2589	9	which	which	WDT
9936	2589	10	are	be	VBP
9936	2589	11	mentioned	mention	VBN
9936	2589	12	in	in	IN
9936	2589	13	this	this	DT
9936	2589	14	recipe	recipe	NN
9936	2589	15	,	,	,
9936	2589	16	whereas	whereas	IN
9936	2589	17	others	other	NNS
9936	2589	18	like	like	IN
9936	2589	19	the	the	DT
9936	2589	20	larger	large	JJR
9936	2589	21	marrowfat	marrowfat	JJ
9936	2589	22	beans	bean	NNS
9936	2589	23	or	or	CC
9936	2589	24	Lima	Lima	NNP
9936	2589	25	beans	bean	NNS
9936	2589	26	.	.	.
9936	2590	1	Pinto	Pinto	NNP
9936	2590	2	beans	bean	NNS
9936	2590	3	have	have	VBP
9936	2590	4	for	for	IN
9936	2590	5	some	some	DT
9936	2590	6	time	time	NN
9936	2590	7	been	be	VBN
9936	2590	8	taking	take	VBG
9936	2590	9	the	the	DT
9936	2590	10	place	place	NN
9936	2590	11	of	of	IN
9936	2590	12	navy	navy	NNP
9936	2590	13	beans	bean	NNS
9936	2590	14	,	,	,
9936	2590	15	and	and	CC
9936	2590	16	are	be	VBP
9936	2590	17	found	find	VBN
9936	2590	18	to	to	TO
9936	2590	19	be	be	VB
9936	2590	20	a	a	DT
9936	2590	21	very	very	RB
9936	2590	22	good	good	JJ
9936	2590	23	substitute	substitute	NN
9936	2590	24	.	.	.
9936	2591	1	To	to	TO
9936	2591	2	bake	bake	VB
9936	2591	3	beans	bean	NNS
9936	2591	4	successfully	successfully	RB
9936	2591	5	,	,	,
9936	2591	6	a	a	DT
9936	2591	7	dish	dish	NN
9936	2591	8	with	with	IN
9936	2591	9	a	a	DT
9936	2591	10	tight	tight	RB
9936	2591	11	-	-	HYPH
9936	2591	12	fitting	fit	VBG
9936	2591	13	cover	cover	NN
9936	2591	14	,	,	,
9936	2591	15	such	such	JJ
9936	2591	16	as	as	IN
9936	2591	17	the	the	DT
9936	2591	18	one	one	CD
9936	2591	19	shown	show	VBN
9936	2591	20	in	in	IN
9936	2591	21	Fig	Fig	NNP
9936	2591	22	.	.	.
9936	2592	1	5	5	CD
9936	2592	2	,	,	,
9936	2592	3	is	be	VBZ
9936	2592	4	required	require	VBN
9936	2592	5	.	.	.
9936	2593	1	This	this	DT
9936	2593	2	is	be	VBZ
9936	2593	3	made	make	VBN
9936	2593	4	of	of	IN
9936	2593	5	heavy	heavy	JJ
9936	2593	6	glass	glass	NN
9936	2593	7	,	,	,
9936	2593	8	but	but	CC
9936	2593	9	if	if	IN
9936	2593	10	such	such	PDT
9936	2593	11	a	a	DT
9936	2593	12	utensil	utensil	JJ
9936	2593	13	is	be	VBZ
9936	2593	14	not	not	RB
9936	2593	15	available	available	JJ
9936	2593	16	,	,	,
9936	2593	17	very	very	RB
9936	2593	18	satisfactory	satisfactory	JJ
9936	2593	19	results	result	NNS
9936	2593	20	can	can	MD
9936	2593	21	be	be	VB
9936	2593	22	obtained	obtain	VBN
9936	2593	23	by	by	IN
9936	2593	24	using	use	VBG
9936	2593	25	a	a	DT
9936	2593	26	heavy	heavy	JJ
9936	2593	27	earthen	earthen	JJ
9936	2593	28	bowl	bowl	NN
9936	2593	29	,	,	,
9936	2593	30	crock	crock	NN
9936	2593	31	,	,	,
9936	2593	32	or	or	CC
9936	2593	33	baking	baking	NN
9936	2593	34	dish	dish	NN
9936	2593	35	.	.	.
9936	2594	1	To	to	TO
9936	2594	2	produce	produce	VB
9936	2594	3	the	the	DT
9936	2594	4	delicious	delicious	JJ
9936	2594	5	flavor	flavor	NN
9936	2594	6	that	that	WDT
9936	2594	7	is	be	VBZ
9936	2594	8	agreeable	agreeable	JJ
9936	2594	9	to	to	IN
9936	2594	10	most	most	JJS
9936	2594	11	persons	person	NNS
9936	2594	12	,	,	,
9936	2594	13	beans	bean	NNS
9936	2594	14	should	should	MD
9936	2594	15	be	be	VB
9936	2594	16	baked	bake	VBN
9936	2594	17	a	a	DT
9936	2594	18	long	long	JJ
9936	2594	19	time	time	NN
9936	2594	20	.	.	.
9936	2595	1	Therefore	therefore	RB
9936	2595	2	,	,	,
9936	2595	3	as	as	IN
9936	2595	4	considerable	considerable	JJ
9936	2595	5	heat	heat	NN
9936	2595	6	is	be	VBZ
9936	2595	7	consumed	consume	VBN
9936	2595	8	in	in	IN
9936	2595	9	their	-PRON-	PRP$
9936	2595	10	cooking	cooking	NN
9936	2595	11	,	,	,
9936	2595	12	it	-PRON-	PRP
9936	2595	13	is	be	VBZ
9936	2595	14	a	a	DT
9936	2595	15	wise	wise	JJ
9936	2595	16	plan	plan	NN
9936	2595	17	to	to	TO
9936	2595	18	prepare	prepare	VB
9936	2595	19	more	more	JJR
9936	2595	20	than	than	IN
9936	2595	21	enough	enough	JJ
9936	2595	22	for	for	IN
9936	2595	23	one	one	CD
9936	2595	24	meal	meal	NN
9936	2595	25	.	.	.
9936	2596	1	They	-PRON-	PRP
9936	2596	2	may	may	MD
9936	2596	3	be	be	VB
9936	2596	4	served	serve	VBN
9936	2596	5	the	the	DT
9936	2596	6	second	second	JJ
9936	2596	7	time	time	NN
9936	2596	8	as	as	IN
9936	2596	9	baked	bake	VBN
9936	2596	10	beans	bean	NNS
9936	2596	11	,	,	,
9936	2596	12	or	or	CC
9936	2596	13	,	,	,
9936	2596	14	if	if	IN
9936	2596	15	this	this	DT
9936	2596	16	is	be	VBZ
9936	2596	17	not	not	RB
9936	2596	18	desired	desire	VBN
9936	2596	19	,	,	,
9936	2596	20	they	-PRON-	PRP
9936	2596	21	may	may	MD
9936	2596	22	be	be	VB
9936	2596	23	used	use	VBN
9936	2596	24	for	for	IN
9936	2596	25	various	various	JJ
9936	2596	26	other	other	JJ
9936	2596	27	purposes	purpose	NNS
9936	2596	28	.	.	.
9936	2597	1	BAKED	baked	NN
9936	2597	2	BEANS	bean	NNS
9936	2597	3	(	(	-LRB-
9936	2597	4	Sufficient	sufficient	JJ
9936	2597	5	to	to	TO
9936	2597	6	Serve	serve	VB
9936	2597	7	Six	six	CD
9936	2597	8	)	)	-RRB-
9936	2597	9	1	1	CD
9936	2597	10	pt	pt	NN
9936	2597	11	.	.	.
9936	2598	1	navy	navy	NNP
9936	2598	2	beans	beans	NNPS
9936	2598	3	2	2	CD
9936	2598	4	Tb	Tb	NNP
9936	2598	5	.	.	.
9936	2599	1	molasses	molasses	NNP
9936	2599	2	2	2	CD
9936	2599	3	tsp	tsp	NN
9936	2599	4	.	.	.
9936	2600	1	salt	salt	NN
9936	2600	2	1/2	1/2	CD
9936	2600	3	lb	lb	XX
9936	2600	4	.	.	.
9936	2601	1	bacon	bacon	NN
9936	2601	2	or	or	CC
9936	2601	3	salt	salt	NN
9936	2601	4	pork	pork	NN
9936	2601	5	Soak	soak	VB
9936	2601	6	the	the	DT
9936	2601	7	beans	bean	NNS
9936	2601	8	overnight	overnight	RB
9936	2601	9	,	,	,
9936	2601	10	parboil	parboil	NN
9936	2601	11	in	in	IN
9936	2601	12	soda	soda	NN
9936	2601	13	water	water	NN
9936	2601	14	,	,	,
9936	2601	15	and	and	CC
9936	2601	16	drain	drain	VB
9936	2601	17	.	.	.
9936	2602	1	Add	add	VB
9936	2602	2	a	a	DT
9936	2602	3	sufficient	sufficient	JJ
9936	2602	4	amount	amount	NN
9936	2602	5	of	of	IN
9936	2602	6	water	water	NN
9936	2602	7	to	to	TO
9936	2602	8	cover	cover	VB
9936	2602	9	the	the	DT
9936	2602	10	beans	bean	NNS
9936	2602	11	well	well	UH
9936	2602	12	,	,	,
9936	2602	13	cook	cook	VB
9936	2602	14	until	until	IN
9936	2602	15	they	-PRON-	PRP
9936	2602	16	break	break	VBP
9936	2602	17	open	open	JJ
9936	2602	18	,	,	,
9936	2602	19	and	and	CC
9936	2602	20	then	then	RB
9936	2602	21	pour	pour	VB
9936	2602	22	with	with	IN
9936	2602	23	the	the	DT
9936	2602	24	liquid	liquid	NN
9936	2602	25	into	into	IN
9936	2602	26	a	a	DT
9936	2602	27	baking	baking	NN
9936	2602	28	dish	dish	NN
9936	2602	29	.	.	.
9936	2603	1	If	if	IN
9936	2603	2	this	this	DT
9936	2603	3	liquid	liquid	NN
9936	2603	4	does	do	VBZ
9936	2603	5	not	not	RB
9936	2603	6	almost	almost	RB
9936	2603	7	cover	cover	VB
9936	2603	8	the	the	DT
9936	2603	9	beans	bean	NNS
9936	2603	10	,	,	,
9936	2603	11	add	add	VB
9936	2603	12	more	more	JJR
9936	2603	13	until	until	IN
9936	2603	14	it	-PRON-	PRP
9936	2603	15	comes	come	VBZ
9936	2603	16	nearly	nearly	RB
9936	2603	17	to	to	IN
9936	2603	18	the	the	DT
9936	2603	19	top	top	NN
9936	2603	20	.	.	.
9936	2604	1	Add	add	VB
9936	2604	2	the	the	DT
9936	2604	3	molasses	molasse	NNS
9936	2604	4	and	and	CC
9936	2604	5	salt	salt	NN
9936	2604	6	,	,	,
9936	2604	7	cut	cut	VBD
9936	2604	8	the	the	DT
9936	2604	9	salt	salt	NN
9936	2604	10	pork	pork	NN
9936	2604	11	into	into	IN
9936	2604	12	pieces	piece	NNS
9936	2604	13	,	,	,
9936	2604	14	and	and	CC
9936	2604	15	distribute	distribute	VB
9936	2604	16	these	these	DT
9936	2604	17	well	well	NN
9936	2604	18	through	through	IN
9936	2604	19	the	the	DT
9936	2604	20	beans	bean	NNS
9936	2604	21	,	,	,
9936	2604	22	placing	place	VBG
9936	2604	23	a	a	DT
9936	2604	24	piece	piece	NN
9936	2604	25	or	or	CC
9936	2604	26	two	two	CD
9936	2604	27	over	over	IN
9936	2604	28	the	the	DT
9936	2604	29	top	top	NN
9936	2604	30	.	.	.
9936	2605	1	The	the	DT
9936	2605	2	beans	bean	NNS
9936	2605	3	should	should	MD
9936	2605	4	then	then	RB
9936	2605	5	appear	appear	VB
9936	2605	6	as	as	IN
9936	2605	7	shown	show	VBN
9936	2605	8	in	in	IN
9936	2605	9	Fig	Fig	NNP
9936	2605	10	.	.	.
9936	2606	1	5	5	CD
9936	2606	2	.	.	.
9936	2607	1	Place	place	VB
9936	2607	2	the	the	DT
9936	2607	3	cover	cover	NN
9936	2607	4	on	on	IN
9936	2607	5	the	the	DT
9936	2607	6	dish	dish	NN
9936	2607	7	and	and	CC
9936	2607	8	bake	bake	NN
9936	2607	9	in	in	RP
9936	2607	10	a	a	DT
9936	2607	11	slow	slow	JJ
9936	2607	12	oven	oven	NN
9936	2607	13	for	for	IN
9936	2607	14	4	4	CD
9936	2607	15	or	or	CC
9936	2607	16	5	5	CD
9936	2607	17	hours	hour	NNS
9936	2607	18	.	.	.
9936	2608	1	Remove	remove	VB
9936	2608	2	the	the	DT
9936	2608	3	cover	cover	NN
9936	2608	4	occasionally	occasionally	RB
9936	2608	5	,	,	,
9936	2608	6	stir	stir	VBP
9936	2608	7	the	the	DT
9936	2608	8	beans	bean	NNS
9936	2608	9	carefully	carefully	RB
9936	2608	10	so	so	IN
9936	2608	11	as	as	IN
9936	2608	12	not	not	RB
9936	2608	13	to	to	TO
9936	2608	14	crush	crush	VB
9936	2608	15	nor	nor	CC
9936	2608	16	break	break	VB
9936	2608	17	them	-PRON-	PRP
9936	2608	18	,	,	,
9936	2608	19	and	and	CC
9936	2608	20	add	add	VB
9936	2608	21	enough	enough	JJ
9936	2608	22	water	water	NN
9936	2608	23	from	from	IN
9936	2608	24	time	time	NN
9936	2608	25	to	to	IN
9936	2608	26	time	time	NN
9936	2608	27	to	to	TO
9936	2608	28	keep	keep	VB
9936	2608	29	the	the	DT
9936	2608	30	beans	bean	NNS
9936	2608	31	well	well	RB
9936	2608	32	moistened	moisten	VBN
9936	2608	33	.	.	.
9936	2609	1	When	when	WRB
9936	2609	2	done	do	VBN
9936	2609	3	,	,	,
9936	2609	4	the	the	DT
9936	2609	5	beans	bean	NNS
9936	2609	6	should	should	MD
9936	2609	7	be	be	VB
9936	2609	8	light	light	JJ
9936	2609	9	brown	brown	JJ
9936	2609	10	in	in	IN
9936	2609	11	color	color	NN
9936	2609	12	,	,	,
9936	2609	13	but	but	CC
9936	2609	14	the	the	DT
9936	2609	15	top	top	NN
9936	2609	16	should	should	MD
9936	2609	17	be	be	VB
9936	2609	18	well	well	RB
9936	2609	19	browned	brown	VBN
9936	2609	20	.	.	.
9936	2610	1	Sometimes	sometimes	RB
9936	2610	2	it	-PRON-	PRP
9936	2610	3	will	will	MD
9936	2610	4	be	be	VB
9936	2610	5	found	find	VBN
9936	2610	6	necessary	necessary	JJ
9936	2610	7	to	to	TO
9936	2610	8	remove	remove	VB
9936	2610	9	the	the	DT
9936	2610	10	cover	cover	NN
9936	2610	11	in	in	IN
9936	2610	12	order	order	NN
9936	2610	13	to	to	TO
9936	2610	14	brown	brown	VB
9936	2610	15	the	the	DT
9936	2610	16	beans	bean	NNS
9936	2610	17	sufficiently	sufficiently	RB
9936	2610	18	.	.	.
9936	2611	1	70	70	CD
9936	2611	2	.	.	.
9936	2612	1	BEAN	BEAN	NNP
9936	2612	2	CROQUETTES.--Left	CROQUETTES.--Left	VBN
9936	2612	3	-	-	HYPH
9936	2612	4	over	over	RP
9936	2612	5	baked	bake	VBN
9936	2612	6	beans	bean	NNS
9936	2612	7	need	nee	MD
9936	2612	8	never	never	RB
9936	2612	9	be	be	VB
9936	2612	10	wasted	waste	VBN
9936	2612	11	,	,	,
9936	2612	12	for	for	IN
9936	2612	13	there	there	EX
9936	2612	14	are	be	VBP
9936	2612	15	numerous	numerous	JJ
9936	2612	16	uses	use	NNS
9936	2612	17	to	to	TO
9936	2612	18	which	which	WDT
9936	2612	19	they	-PRON-	PRP
9936	2612	20	can	can	MD
9936	2612	21	be	be	VB
9936	2612	22	put	put	VBN
9936	2612	23	.	.	.
9936	2613	1	If	if	IN
9936	2613	2	it	-PRON-	PRP
9936	2613	3	is	be	VBZ
9936	2613	4	not	not	RB
9936	2613	5	desired	desire	VBN
9936	2613	6	to	to	TO
9936	2613	7	reheat	reheat	VB
9936	2613	8	them	-PRON-	PRP
9936	2613	9	and	and	CC
9936	2613	10	serve	serve	VB
9936	2613	11	them	-PRON-	PRP
9936	2613	12	again	again	RB
9936	2613	13	as	as	IN
9936	2613	14	baked	bake	VBN
9936	2613	15	beans	bean	NNS
9936	2613	16	,	,	,
9936	2613	17	they	-PRON-	PRP
9936	2613	18	may	may	MD
9936	2613	19	be	be	VB
9936	2613	20	utilized	utilize	VBN
9936	2613	21	in	in	IN
9936	2613	22	soup	soup	NN
9936	2613	23	,	,	,
9936	2613	24	salads	salad	NNS
9936	2613	25	,	,	,
9936	2613	26	and	and	CC
9936	2613	27	sandwiches	sandwich	NNS
9936	2613	28	,	,	,
9936	2613	29	or	or	CC
9936	2613	30	they	-PRON-	PRP
9936	2613	31	may	may	MD
9936	2613	32	be	be	VB
9936	2613	33	made	make	VBN
9936	2613	34	into	into	IN
9936	2613	35	soufflÃ	soufflÃ	NNP
9936	2613	36	©	©	NNP
9936	2613	37	,	,	,
9936	2613	38	as	as	IN
9936	2613	39	explained	explain	VBN
9936	2613	40	in	in	IN
9936	2613	41	Art	art	NN
9936	2613	42	.	.	.
9936	2614	1	68	68	CD
9936	2614	2	,	,	,
9936	2614	3	or	or	CC
9936	2614	4	into	into	IN
9936	2614	5	croquettes	croquette	NNS
9936	2614	6	according	accord	VBG
9936	2614	7	to	to	IN
9936	2614	8	the	the	DT
9936	2614	9	accompanying	accompanying	JJ
9936	2614	10	recipe	recipe	NN
9936	2614	11	.	.	.
9936	2615	1	Bean	bean	NN
9936	2615	2	croquettes	croquette	NNS
9936	2615	3	may	may	MD
9936	2615	4	be	be	VB
9936	2615	5	served	serve	VBN
9936	2615	6	plain	plain	JJ
9936	2615	7	,	,	,
9936	2615	8	but	but	CC
9936	2615	9	they	-PRON-	PRP
9936	2615	10	are	be	VBP
9936	2615	11	much	much	RB
9936	2615	12	improved	improve	VBN
9936	2615	13	by	by	IN
9936	2615	14	the	the	DT
9936	2615	15	addition	addition	NN
9936	2615	16	of	of	IN
9936	2615	17	tomato	tomato	NNP
9936	2615	18	sauce	sauce	NN
9936	2615	19	.	.	.
9936	2616	1	BEAN	BEAN	NNS
9936	2616	2	CROQUETTES	croquette	NNS
9936	2616	3	(	(	-LRB-
9936	2616	4	Sufficient	sufficient	JJ
9936	2616	5	to	to	TO
9936	2616	6	Serve	serve	VB
9936	2616	7	Six	six	CD
9936	2616	8	)	)	-RRB-
9936	2616	9	2	2	CD
9936	2616	10	c.	c.	NN
9936	2616	11	cold	cold	JJ
9936	2616	12	baked	baked	JJ
9936	2616	13	beans	bean	NNS
9936	2616	14	1	1	CD
9936	2616	15	-	-	HYPH
9936	2616	16	1/2	1/2	CD
9936	2616	17	c.	c.	NN
9936	2616	18	bread	bread	NN
9936	2616	19	crumbs	crumb	VBZ
9936	2616	20	Milk	milk	NN
9936	2616	21	to	to	TO
9936	2616	22	moisten	moisten	VB
9936	2616	23	crumbs	crumb	VBZ
9936	2616	24	1	1	CD
9936	2616	25	egg	egg	NN
9936	2616	26	1	1	CD
9936	2616	27	tsp	tsp	NN
9936	2616	28	.	.	.
9936	2617	1	salt	salt	NNP
9936	2617	2	Pinch	Pinch	NNP
9936	2617	3	of	of	IN
9936	2617	4	pepper	pepper	NN
9936	2617	5	To	to	IN
9936	2617	6	the	the	DT
9936	2617	7	beans	bean	NNS
9936	2617	8	add	add	VBP
9936	2617	9	the	the	DT
9936	2617	10	bread	bread	NN
9936	2617	11	crumbs	crumb	VBZ
9936	2617	12	slightly	slightly	RB
9936	2617	13	moistened	moisten	VBN
9936	2617	14	with	with	IN
9936	2617	15	milk	milk	NN
9936	2617	16	.	.	.
9936	2618	1	Stir	stir	VB
9936	2618	2	in	in	IN
9936	2618	3	the	the	DT
9936	2618	4	egg	egg	NN
9936	2618	5	,	,	,
9936	2618	6	beaten	beat	VBN
9936	2618	7	,	,	,
9936	2618	8	and	and	CC
9936	2618	9	the	the	DT
9936	2618	10	salt	salt	NN
9936	2618	11	and	and	CC
9936	2618	12	pepper	pepper	NN
9936	2618	13	.	.	.
9936	2619	1	Blend	blend	VB
9936	2619	2	the	the	DT
9936	2619	3	entire	entire	JJ
9936	2619	4	mixture	mixture	NN
9936	2619	5	,	,	,
9936	2619	6	form	form	VBP
9936	2619	7	into	into	IN
9936	2619	8	croquettes	croquette	NNS
9936	2619	9	,	,	,
9936	2619	10	and	and	CC
9936	2619	11	roll	roll	VB
9936	2619	12	in	in	RP
9936	2619	13	dry	dry	JJ
9936	2619	14	crumbs	crumb	NNS
9936	2619	15	.	.	.
9936	2620	1	Bake	bake	VB
9936	2620	2	in	in	IN
9936	2620	3	the	the	DT
9936	2620	4	oven	oven	NN
9936	2620	5	until	until	IN
9936	2620	6	brown	brown	NNP
9936	2620	7	,	,	,
9936	2620	8	sautÃ	sautÃ	NNP
9936	2620	9	©	©	NNP
9936	2620	10	in	in	IN
9936	2620	11	shallow	shallow	JJ
9936	2620	12	fat	fat	NN
9936	2620	13	,	,	,
9936	2620	14	or	or	CC
9936	2620	15	fry	fry	VB
9936	2620	16	in	in	IN
9936	2620	17	deep	deep	JJ
9936	2620	18	fat	fat	NN
9936	2620	19	.	.	.
9936	2621	1	Place	place	NN
9936	2621	2	on	on	IN
9936	2621	3	a	a	DT
9936	2621	4	platter	platter	NN
9936	2621	5	,	,	,
9936	2621	6	garnish	garnish	VBP
9936	2621	7	with	with	IN
9936	2621	8	parsley	parsley	NN
9936	2621	9	,	,	,
9936	2621	10	and	and	CC
9936	2621	11	serve	serve	VB
9936	2621	12	plain	plain	JJ
9936	2621	13	or	or	CC
9936	2621	14	with	with	IN
9936	2621	15	tomato	tomato	NN
9936	2621	16	sauce	sauce	NN
9936	2621	17	.	.	.
9936	2622	1	BEETS	beet	NNS
9936	2622	2	AND	and	CC
9936	2622	3	THEIR	their	NN
9936	2622	4	PREPARATION	preparation	NN
9936	2622	5	71	71	CD
9936	2622	6	.	.	.
9936	2623	1	BEETS	beet	NNS
9936	2623	2	are	be	VBP
9936	2623	3	a	a	DT
9936	2623	4	root	root	NN
9936	2623	5	vegetable	vegetable	NN
9936	2623	6	that	that	WDT
9936	2623	7	comes	come	VBZ
9936	2623	8	in	in	IN
9936	2623	9	two	two	CD
9936	2623	10	varieties	variety	NNS
9936	2623	11	,	,	,
9936	2623	12	_	_	NNP
9936	2623	13	red	red	NNP
9936	2623	14	_	_	NNP
9936	2623	15	and	and	CC
9936	2623	16	_	_	NNP
9936	2623	17	white	white	JJ
9936	2623	18	_	_	NNP
9936	2623	19	.	.	.
9936	2624	1	The	the	DT
9936	2624	2	red	red	JJ
9936	2624	3	beets	beet	NNS
9936	2624	4	are	be	VBP
9936	2624	5	more	more	RBR
9936	2624	6	popular	popular	JJ
9936	2624	7	for	for	IN
9936	2624	8	cooking	cooking	NN
9936	2624	9	than	than	IN
9936	2624	10	the	the	DT
9936	2624	11	white	white	JJ
9936	2624	12	ones	one	NNS
9936	2624	13	,	,	,
9936	2624	14	and	and	CC
9936	2624	15	of	of	IN
9936	2624	16	these	these	DT
9936	2624	17	the	the	DT
9936	2624	18	ones	one	NNS
9936	2624	19	that	that	WDT
9936	2624	20	retain	retain	VBP
9936	2624	21	their	-PRON-	PRP$
9936	2624	22	dark	dark	JJ
9936	2624	23	-	-	HYPH
9936	2624	24	red	red	JJ
9936	2624	25	color	color	NN
9936	2624	26	after	after	IN
9936	2624	27	cooking	cooking	NN
9936	2624	28	are	be	VBP
9936	2624	29	preferable	preferable	JJ
9936	2624	30	to	to	IN
9936	2624	31	any	any	DT
9936	2624	32	other	other	JJ
9936	2624	33	.	.	.
9936	2625	1	The	the	DT
9936	2625	2	root	root	NN
9936	2625	3	,	,	,
9936	2625	4	however	however	RB
9936	2625	5	,	,	,
9936	2625	6	is	be	VBZ
9936	2625	7	not	not	RB
9936	2625	8	the	the	DT
9936	2625	9	only	only	JJ
9936	2625	10	part	part	NN
9936	2625	11	of	of	IN
9936	2625	12	this	this	DT
9936	2625	13	plant	plant	NN
9936	2625	14	that	that	WDT
9936	2625	15	is	be	VBZ
9936	2625	16	eaten	eat	VBN
9936	2625	17	,	,	,
9936	2625	18	for	for	IN
9936	2625	19	the	the	DT
9936	2625	20	tops	top	NNS
9936	2625	21	are	be	VBP
9936	2625	22	also	also	RB
9936	2625	23	much	much	RB
9936	2625	24	used	use	VBN
9936	2625	25	for	for	IN
9936	2625	26	food	food	NN
9936	2625	27	.	.	.
9936	2626	1	When	when	WRB
9936	2626	2	the	the	DT
9936	2626	3	tops	top	NNS
9936	2626	4	are	be	VBP
9936	2626	5	to	to	TO
9936	2626	6	be	be	VB
9936	2626	7	cooked	cook	VBN
9936	2626	8	,	,	,
9936	2626	9	the	the	DT
9936	2626	10	plants	plant	NNS
9936	2626	11	are	be	VBP
9936	2626	12	usually	usually	RB
9936	2626	13	not	not	RB
9936	2626	14	allowed	allow	VBN
9936	2626	15	to	to	TO
9936	2626	16	mature	mature	VB
9936	2626	17	to	to	IN
9936	2626	18	the	the	DT
9936	2626	19	extent	extent	NN
9936	2626	20	that	that	IN
9936	2626	21	the	the	DT
9936	2626	22	root	root	NN
9936	2626	23	parts	part	NNS
9936	2626	24	can	can	MD
9936	2626	25	be	be	VB
9936	2626	26	used	use	VBN
9936	2626	27	;	;	:
9936	2626	28	still	still	RB
9936	2626	29	,	,	,
9936	2626	30	early	early	RB
9936	2626	31	in	in	IN
9936	2626	32	the	the	DT
9936	2626	33	summer	summer	NN
9936	2626	34	,	,	,
9936	2626	35	when	when	WRB
9936	2626	36	very	very	RB
9936	2626	37	small	small	JJ
9936	2626	38	beets	beet	NNS
9936	2626	39	are	be	VBP
9936	2626	40	to	to	TO
9936	2626	41	be	be	VB
9936	2626	42	had	have	VBN
9936	2626	43	with	with	IN
9936	2626	44	the	the	DT
9936	2626	45	tops	top	NNS
9936	2626	46	on	on	RP
9936	2626	47	,	,	,
9936	2626	48	both	both	CC
9936	2626	49	the	the	DT
9936	2626	50	tops	top	NNS
9936	2626	51	and	and	CC
9936	2626	52	the	the	DT
9936	2626	53	beets	beet	NNS
9936	2626	54	may	may	MD
9936	2626	55	be	be	VB
9936	2626	56	used	use	VBN
9936	2626	57	.	.	.
9936	2627	1	At	at	IN
9936	2627	2	this	this	DT
9936	2627	3	age	age	NN
9936	2627	4	,	,	,
9936	2627	5	the	the	DT
9936	2627	6	beets	beet	NNS
9936	2627	7	are	be	VBP
9936	2627	8	very	very	RB
9936	2627	9	tender	tender	JJ
9936	2627	10	and	and	CC
9936	2627	11	do	do	VBP
9936	2627	12	not	not	RB
9936	2627	13	require	require	VB
9936	2627	14	long	long	JJ
9936	2627	15	cooking	cooking	NN
9936	2627	16	.	.	.
9936	2628	1	If	if	IN
9936	2628	2	the	the	DT
9936	2628	3	beets	beet	NNS
9936	2628	4	are	be	VBP
9936	2628	5	not	not	RB
9936	2628	6	eaten	eat	VBN
9936	2628	7	when	when	WRB
9936	2628	8	they	-PRON-	PRP
9936	2628	9	are	be	VBP
9936	2628	10	young	young	JJ
9936	2628	11	,	,	,
9936	2628	12	they	-PRON-	PRP
9936	2628	13	are	be	VBP
9936	2628	14	allowed	allow	VBN
9936	2628	15	to	to	TO
9936	2628	16	mature	mature	VB
9936	2628	17	in	in	IN
9936	2628	18	the	the	DT
9936	2628	19	ground	ground	NN
9936	2628	20	and	and	CC
9936	2628	21	are	be	VBP
9936	2628	22	then	then	RB
9936	2628	23	pulled	pull	VBN
9936	2628	24	in	in	IN
9936	2628	25	the	the	DT
9936	2628	26	fall	fall	NN
9936	2628	27	and	and	CC
9936	2628	28	stored	store	VBD
9936	2628	29	for	for	IN
9936	2628	30	a	a	DT
9936	2628	31	winter	winter	NN
9936	2628	32	vegetable	vegetable	NN
9936	2628	33	.	.	.
9936	2629	1	Like	like	IN
9936	2629	2	other	other	JJ
9936	2629	3	root	root	NN
9936	2629	4	vegetables	vegetable	NNS
9936	2629	5	,	,	,
9936	2629	6	beets	beet	NNS
9936	2629	7	contain	contain	VBP
9936	2629	8	very	very	RB
9936	2629	9	little	little	JJ
9936	2629	10	protein	protein	NN
9936	2629	11	and	and	CC
9936	2629	12	fat	fat	NN
9936	2629	13	,	,	,
9936	2629	14	but	but	CC
9936	2629	15	in	in	IN
9936	2629	16	their	-PRON-	PRP$
9936	2629	17	composition	composition	NN
9936	2629	18	is	be	VBZ
9936	2629	19	included	include	VBN
9936	2629	20	a	a	DT
9936	2629	21	fairly	fairly	RB
9936	2629	22	large	large	JJ
9936	2629	23	percentage	percentage	NN
9936	2629	24	of	of	IN
9936	2629	25	carbohydrate	carbohydrate	NN
9936	2629	26	in	in	IN
9936	2629	27	the	the	DT
9936	2629	28	form	form	NN
9936	2629	29	of	of	IN
9936	2629	30	sugar	sugar	NN
9936	2629	31	.	.	.
9936	2630	1	Their	-PRON-	PRP$
9936	2630	2	total	total	JJ
9936	2630	3	food	food	NN
9936	2630	4	value	value	NN
9936	2630	5	is	be	VBZ
9936	2630	6	greater	great	JJR
9936	2630	7	than	than	IN
9936	2630	8	that	that	DT
9936	2630	9	of	of	IN
9936	2630	10	string	string	NN
9936	2630	11	beans	bean	NNS
9936	2630	12	,	,	,
9936	2630	13	but	but	CC
9936	2630	14	is	be	VBZ
9936	2630	15	considerably	considerably	RB
9936	2630	16	less	less	JJR
9936	2630	17	than	than	IN
9936	2630	18	that	that	DT
9936	2630	19	of	of	IN
9936	2630	20	potatoes	potato	NNS
9936	2630	21	.	.	.
9936	2631	1	72	72	CD
9936	2631	2	.	.	.
9936	2632	1	SELECTION	selection	VB
9936	2632	2	AND	and	CC
9936	2632	3	CARE	care	NN
9936	2632	4	OF	of	IN
9936	2632	5	BEETS.--When	BEETS.--When	NNS
9936	2632	6	beets	beet	NNS
9936	2632	7	are	be	VBP
9936	2632	8	selected	select	VBN
9936	2632	9	as	as	IN
9936	2632	10	a	a	DT
9936	2632	11	summer	summer	NN
9936	2632	12	vegetable	vegetable	NN
9936	2632	13	with	with	IN
9936	2632	14	the	the	DT
9936	2632	15	idea	idea	NN
9936	2632	16	of	of	IN
9936	2632	17	using	use	VBG
9936	2632	18	both	both	CC
9936	2632	19	the	the	DT
9936	2632	20	tops	top	NNS
9936	2632	21	and	and	CC
9936	2632	22	the	the	DT
9936	2632	23	roots	root	NNS
9936	2632	24	,	,	,
9936	2632	25	the	the	DT
9936	2632	26	tops	top	NNS
9936	2632	27	should	should	MD
9936	2632	28	be	be	VB
9936	2632	29	fresh	fresh	JJ
9936	2632	30	,	,	,
9936	2632	31	that	that	RB
9936	2632	32	is	is	RB
9936	2632	33	,	,	,
9936	2632	34	not	not	RB
9936	2632	35	withered	wither	VBN
9936	2632	36	nor	nor	CC
9936	2632	37	rotted	rot	VBN
9936	2632	38	.	.	.
9936	2633	1	When	when	WRB
9936	2633	2	the	the	DT
9936	2633	3	roots	root	NNS
9936	2633	4	are	be	VBP
9936	2633	5	to	to	TO
9936	2633	6	be	be	VB
9936	2633	7	used	use	VBN
9936	2633	8	,	,	,
9936	2633	9	either	either	CC
9936	2633	10	as	as	IN
9936	2633	11	a	a	DT
9936	2633	12	summer	summer	NN
9936	2633	13	or	or	CC
9936	2633	14	a	a	DT
9936	2633	15	winter	winter	NN
9936	2633	16	vegetable	vegetable	NN
9936	2633	17	,	,	,
9936	2633	18	they	-PRON-	PRP
9936	2633	19	should	should	MD
9936	2633	20	have	have	VB
9936	2633	21	a	a	DT
9936	2633	22	smooth	smooth	JJ
9936	2633	23	skin	skin	NN
9936	2633	24	,	,	,
9936	2633	25	should	should	MD
9936	2633	26	contain	contain	VB
9936	2633	27	no	no	DT
9936	2633	28	blemishes	blemish	NNS
9936	2633	29	,	,	,
9936	2633	30	and	and	CC
9936	2633	31	,	,	,
9936	2633	32	as	as	RB
9936	2633	33	nearly	nearly	RB
9936	2633	34	as	as	IN
9936	2633	35	possible	possible	JJ
9936	2633	36	,	,	,
9936	2633	37	should	should	MD
9936	2633	38	be	be	VB
9936	2633	39	uniform	uniform	JJ
9936	2633	40	in	in	IN
9936	2633	41	size	size	NN
9936	2633	42	.	.	.
9936	2634	1	Summer	summer	NN
9936	2634	2	beets	beet	NNS
9936	2634	3	require	require	VBP
9936	2634	4	about	about	IN
9936	2634	5	the	the	DT
9936	2634	6	same	same	JJ
9936	2634	7	care	care	NN
9936	2634	8	as	as	IN
9936	2634	9	any	any	DT
9936	2634	10	other	other	JJ
9936	2634	11	vegetable	vegetable	NN
9936	2634	12	;	;	:
9936	2634	13	that	that	RB
9936	2634	14	is	is	RB
9936	2634	15	,	,	,
9936	2634	16	they	-PRON-	PRP
9936	2634	17	should	should	MD
9936	2634	18	be	be	VB
9936	2634	19	kept	keep	VBN
9936	2634	20	in	in	IN
9936	2634	21	a	a	DT
9936	2634	22	cool	cool	JJ
9936	2634	23	,	,	,
9936	2634	24	damp	damp	JJ
9936	2634	25	place	place	NN
9936	2634	26	until	until	IN
9936	2634	27	they	-PRON-	PRP
9936	2634	28	are	be	VBP
9936	2634	29	ready	ready	JJ
9936	2634	30	to	to	TO
9936	2634	31	be	be	VB
9936	2634	32	cooked	cook	VBN
9936	2634	33	.	.	.
9936	2635	1	If	if	IN
9936	2635	2	they	-PRON-	PRP
9936	2635	3	are	be	VBP
9936	2635	4	at	at	RB
9936	2635	5	all	all	RB
9936	2635	6	wilted	wilt	VBN
9936	2635	7	at	at	IN
9936	2635	8	that	that	DT
9936	2635	9	time	time	NN
9936	2635	10	,	,	,
9936	2635	11	they	-PRON-	PRP
9936	2635	12	may	may	MD
9936	2635	13	be	be	VB
9936	2635	14	freshened	freshen	VBN
9936	2635	15	by	by	IN
9936	2635	16	allowing	allow	VBG
9936	2635	17	them	-PRON-	PRP
9936	2635	18	to	to	TO
9936	2635	19	stand	stand	VB
9936	2635	20	in	in	IN
9936	2635	21	a	a	DT
9936	2635	22	pan	pan	NN
9936	2635	23	of	of	IN
9936	2635	24	cold	cold	JJ
9936	2635	25	water	water	NN
9936	2635	26	for	for	IN
9936	2635	27	several	several	JJ
9936	2635	28	hours	hour	NNS
9936	2635	29	.	.	.
9936	2636	1	Winter	winter	NN
9936	2636	2	beets	beet	NNS
9936	2636	3	,	,	,
9936	2636	4	however	however	RB
9936	2636	5	,	,	,
9936	2636	6	should	should	MD
9936	2636	7	be	be	VB
9936	2636	8	stored	store	VBN
9936	2636	9	in	in	IN
9936	2636	10	a	a	DT
9936	2636	11	cool	cool	JJ
9936	2636	12	,	,	,
9936	2636	13	dark	dark	JJ
9936	2636	14	place	place	NN
9936	2636	15	where	where	WRB
9936	2636	16	they	-PRON-	PRP
9936	2636	17	will	will	MD
9936	2636	18	not	not	RB
9936	2636	19	freeze	freeze	VB
9936	2636	20	.	.	.
9936	2637	1	A	a	DT
9936	2637	2	portion	portion	NN
9936	2637	3	of	of	IN
9936	2637	4	the	the	DT
9936	2637	5	cellar	cellar	NN
9936	2637	6	that	that	WDT
9936	2637	7	has	have	VBZ
9936	2637	8	a	a	DT
9936	2637	9	dirt	dirt	NN
9936	2637	10	floor	floor	NN
9936	2637	11	is	be	VBZ
9936	2637	12	a	a	DT
9936	2637	13	very	very	RB
9936	2637	14	good	good	JJ
9936	2637	15	place	place	NN
9936	2637	16	to	to	TO
9936	2637	17	put	put	VB
9936	2637	18	the	the	DT
9936	2637	19	bins	bin	NNS
9936	2637	20	containing	contain	VBG
9936	2637	21	such	such	JJ
9936	2637	22	vegetables	vegetable	NNS
9936	2637	23	.	.	.
9936	2638	1	The	the	DT
9936	2638	2	woody	woody	NN
9936	2638	3	tissue	tissue	NN
9936	2638	4	of	of	IN
9936	2638	5	beets	beet	NNS
9936	2638	6	that	that	WDT
9936	2638	7	are	be	VBP
9936	2638	8	stored	store	VBN
9936	2638	9	increases	increase	NNS
9936	2638	10	as	as	IN
9936	2638	11	the	the	DT
9936	2638	12	winter	winter	NN
9936	2638	13	advances	advance	VBZ
9936	2638	14	,	,	,
9936	2638	15	so	so	IN
9936	2638	16	that	that	IN
9936	2638	17	any	any	DT
9936	2638	18	beets	beet	NNS
9936	2638	19	that	that	WDT
9936	2638	20	remain	remain	VBP
9936	2638	21	until	until	IN
9936	2638	22	spring	spring	NN
9936	2638	23	are	be	VBP
9936	2638	24	rather	rather	RB
9936	2638	25	hard	hard	JJ
9936	2638	26	and	and	CC
9936	2638	27	extremely	extremely	RB
9936	2638	28	difficult	difficult	JJ
9936	2638	29	to	to	TO
9936	2638	30	cook	cook	VB
9936	2638	31	.	.	.
9936	2639	1	In	in	IN
9936	2639	2	fact	fact	NN
9936	2639	3	,	,	,
9936	2639	4	at	at	IN
9936	2639	5	times	time	NNS
9936	2639	6	it	-PRON-	PRP
9936	2639	7	is	be	VBZ
9936	2639	8	almost	almost	RB
9936	2639	9	impossible	impossible	JJ
9936	2639	10	to	to	TO
9936	2639	11	make	make	VB
9936	2639	12	them	-PRON-	PRP
9936	2639	13	soft	soft	JJ
9936	2639	14	enough	enough	RB
9936	2639	15	to	to	TO
9936	2639	16	serve	serve	VB
9936	2639	17	,	,	,
9936	2639	18	but	but	CC
9936	2639	19	they	-PRON-	PRP
9936	2639	20	can	can	MD
9936	2639	21	be	be	VB
9936	2639	22	greatly	greatly	RB
9936	2639	23	improved	improve	VBN
9936	2639	24	by	by	IN
9936	2639	25	soaking	soak	VBG
9936	2639	26	them	-PRON-	PRP
9936	2639	27	in	in	IN
9936	2639	28	cold	cold	JJ
9936	2639	29	water	water	NN
9936	2639	30	for	for	IN
9936	2639	31	a	a	DT
9936	2639	32	few	few	JJ
9936	2639	33	hours	hour	NNS
9936	2639	34	before	before	IN
9936	2639	35	cooking	cook	VBG
9936	2639	36	them	-PRON-	PRP
9936	2639	37	.	.	.
9936	2640	1	73	73	CD
9936	2640	2	.	.	.
9936	2641	1	PREPARATION	preparation	NN
9936	2641	2	AND	and	CC
9936	2641	3	COOKING	cooking	NN
9936	2641	4	OF	of	IN
9936	2641	5	BEETS.--In	BEETS.--In	NNP
9936	2641	6	preparing	prepare	VBG
9936	2641	7	young	young	JJ
9936	2641	8	beets	beet	NNS
9936	2641	9	for	for	IN
9936	2641	10	cooking	cooking	NN
9936	2641	11	,	,	,
9936	2641	12	allow	allow	VB
9936	2641	13	an	an	DT
9936	2641	14	inch	inch	NN
9936	2641	15	or	or	CC
9936	2641	16	two	two	CD
9936	2641	17	of	of	IN
9936	2641	18	the	the	DT
9936	2641	19	stems	stem	NNS
9936	2641	20	to	to	TO
9936	2641	21	remain	remain	VB
9936	2641	22	on	on	IN
9936	2641	23	the	the	DT
9936	2641	24	beets	beet	NNS
9936	2641	25	in	in	IN
9936	2641	26	order	order	NN
9936	2641	27	to	to	TO
9936	2641	28	prevent	prevent	VB
9936	2641	29	them	-PRON-	PRP
9936	2641	30	from	from	IN
9936	2641	31	bleeding	bleed	VBG
9936	2641	32	.	.	.
9936	2642	1	Of	of	RB
9936	2642	2	course	course	RB
9936	2642	3	,	,	,
9936	2642	4	from	from	IN
9936	2642	5	winter	winter	NN
9936	2642	6	beets	beet	NNS
9936	2642	7	,	,	,
9936	2642	8	the	the	DT
9936	2642	9	entire	entire	JJ
9936	2642	10	stem	stem	NN
9936	2642	11	should	should	MD
9936	2642	12	be	be	VB
9936	2642	13	removed	remove	VBN
9936	2642	14	,	,	,
9936	2642	15	as	as	IN
9936	2642	16	it	-PRON-	PRP
9936	2642	17	will	will	MD
9936	2642	18	be	be	VB
9936	2642	19	dried	dry	VBN
9936	2642	20	up	up	RP
9936	2642	21	.	.	.
9936	2643	1	Scrub	scrub	NN
9936	2643	2	beets	beet	NNS
9936	2643	3	of	of	IN
9936	2643	4	either	either	DT
9936	2643	5	variety	variety	NN
9936	2643	6	carefully	carefully	RB
9936	2643	7	with	with	IN
9936	2643	8	a	a	DT
9936	2643	9	vegetable	vegetable	JJ
9936	2643	10	brush	brush	NN
9936	2643	11	until	until	IN
9936	2643	12	entirely	entirely	RB
9936	2643	13	free	free	JJ
9936	2643	14	from	from	IN
9936	2643	15	dirt	dirt	NN
9936	2643	16	.	.	.
9936	2644	1	Then	then	RB
9936	2644	2	,	,	,
9936	2644	3	whether	whether	IN
9936	2644	4	they	-PRON-	PRP
9936	2644	5	are	be	VBP
9936	2644	6	old	old	JJ
9936	2644	7	or	or	CC
9936	2644	8	young	young	JJ
9936	2644	9	,	,	,
9936	2644	10	put	put	VB
9936	2644	11	them	-PRON-	PRP
9936	2644	12	to	to	TO
9936	2644	13	cook	cook	VB
9936	2644	14	in	in	RP
9936	2644	15	boiling	boil	VBG
9936	2644	16	water	water	NN
9936	2644	17	without	without	IN
9936	2644	18	removing	remove	VBG
9936	2644	19	their	-PRON-	PRP$
9936	2644	20	skins	skin	NNS
9936	2644	21	.	.	.
9936	2645	1	Allow	allow	VB
9936	2645	2	them	-PRON-	PRP
9936	2645	3	to	to	TO
9936	2645	4	cook	cook	VB
9936	2645	5	until	until	IN
9936	2645	6	they	-PRON-	PRP
9936	2645	7	are	be	VBP
9936	2645	8	soft	soft	JJ
9936	2645	9	enough	enough	RB
9936	2645	10	to	to	TO
9936	2645	11	be	be	VB
9936	2645	12	pierced	pierce	VBN
9936	2645	13	with	with	IN
9936	2645	14	a	a	DT
9936	2645	15	fork	fork	NN
9936	2645	16	.	.	.
9936	2646	1	This	this	DT
9936	2646	2	is	be	VBZ
9936	2646	3	the	the	DT
9936	2646	4	best	good	JJS
9936	2646	5	way	way	NN
9936	2646	6	in	in	IN
9936	2646	7	which	which	WDT
9936	2646	8	to	to	TO
9936	2646	9	determine	determine	VB
9936	2646	10	when	when	WRB
9936	2646	11	the	the	DT
9936	2646	12	beets	beet	NNS
9936	2646	13	are	be	VBP
9936	2646	14	done	do	VBN
9936	2646	15	,	,	,
9936	2646	16	for	for	IN
9936	2646	17	as	as	IN
9936	2646	18	the	the	DT
9936	2646	19	length	length	NN
9936	2646	20	of	of	IN
9936	2646	21	time	time	NN
9936	2646	22	required	require	VBN
9936	2646	23	to	to	TO
9936	2646	24	cook	cook	VB
9936	2646	25	them	-PRON-	PRP
9936	2646	26	depends	depend	VBZ
9936	2646	27	entirely	entirely	RB
9936	2646	28	on	on	IN
9936	2646	29	their	-PRON-	PRP$
9936	2646	30	age	age	NN
9936	2646	31	,	,	,
9936	2646	32	no	no	DT
9936	2646	33	definite	definite	JJ
9936	2646	34	time	time	NN
9936	2646	35	can	can	MD
9936	2646	36	be	be	VB
9936	2646	37	stated	state	VBN
9936	2646	38	.	.	.
9936	2647	1	As	as	RB
9936	2647	2	soon	soon	RB
9936	2647	3	as	as	IN
9936	2647	4	they	-PRON-	PRP
9936	2647	5	are	be	VBP
9936	2647	6	sufficiently	sufficiently	RB
9936	2647	7	cooked	cook	VBN
9936	2647	8	,	,	,
9936	2647	9	pour	pour	VB
9936	2647	10	off	off	RP
9936	2647	11	the	the	DT
9936	2647	12	water	water	NN
9936	2647	13	,	,	,
9936	2647	14	allow	allow	VB
9936	2647	15	them	-PRON-	PRP
9936	2647	16	to	to	TO
9936	2647	17	cool	cool	VB
9936	2647	18	enough	enough	RB
9936	2647	19	to	to	TO
9936	2647	20	handle	handle	VB
9936	2647	21	,	,	,
9936	2647	22	and	and	CC
9936	2647	23	then	then	RB
9936	2647	24	remove	remove	VB
9936	2647	25	the	the	DT
9936	2647	26	skins	skin	NNS
9936	2647	27	,	,	,
9936	2647	28	which	which	WDT
9936	2647	29	will	will	MD
9936	2647	30	slip	slip	VB
9936	2647	31	off	off	RP
9936	2647	32	easily	easily	RB
9936	2647	33	.	.	.
9936	2648	1	74	74	CD
9936	2648	2	.	.	.
9936	2649	1	BUTTERED	BUTTERED	NNP
9936	2649	2	BEETS.--Butter	BEETS.--Butter	NNP
9936	2649	3	added	add	VBD
9936	2649	4	to	to	IN
9936	2649	5	beets	beet	NNS
9936	2649	6	increases	increase	VBZ
9936	2649	7	both	both	CC
9936	2649	8	their	-PRON-	PRP$
9936	2649	9	nutriment	nutriment	NN
9936	2649	10	and	and	CC
9936	2649	11	their	-PRON-	PRP$
9936	2649	12	flavor	flavor	NN
9936	2649	13	.	.	.
9936	2650	1	In	in	IN
9936	2650	2	order	order	NN
9936	2650	3	to	to	TO
9936	2650	4	prepare	prepare	VB
9936	2650	5	buttered	butter	VBN
9936	2650	6	beets	beet	NNS
9936	2650	7	,	,	,
9936	2650	8	first	first	RB
9936	2650	9	clean	clean	JJ
9936	2650	10	and	and	CC
9936	2650	11	cook	cook	VB
9936	2650	12	them	-PRON-	PRP
9936	2650	13	in	in	IN
9936	2650	14	the	the	DT
9936	2650	15	manner	manner	NN
9936	2650	16	just	just	RB
9936	2650	17	explained	explain	VBD
9936	2650	18	.	.	.
9936	2651	1	To	to	TO
9936	2651	2	remove	remove	VB
9936	2651	3	the	the	DT
9936	2651	4	skins	skin	NNS
9936	2651	5	,	,	,
9936	2651	6	scrape	scrape	VB
9936	2651	7	the	the	DT
9936	2651	8	beets	beet	NNS
9936	2651	9	as	as	RB
9936	2651	10	thinly	thinly	RB
9936	2651	11	as	as	IN
9936	2651	12	possible	possible	JJ
9936	2651	13	,	,	,
9936	2651	14	so	so	IN
9936	2651	15	as	as	IN
9936	2651	16	not	not	RB
9936	2651	17	to	to	TO
9936	2651	18	waste	waste	VB
9936	2651	19	any	any	DT
9936	2651	20	more	more	RBR
9936	2651	21	than	than	IN
9936	2651	22	is	be	VBZ
9936	2651	23	necessary	necessary	JJ
9936	2651	24	.	.	.
9936	2652	1	Then	then	RB
9936	2652	2	slice	slice	VB
9936	2652	3	them	-PRON-	PRP
9936	2652	4	thin	thin	RB
9936	2652	5	or	or	CC
9936	2652	6	cut	cut	VBD
9936	2652	7	them	-PRON-	PRP
9936	2652	8	into	into	IN
9936	2652	9	1/2-inch	1/2-inch	CD
9936	2652	10	cubes	cube	NNS
9936	2652	11	,	,	,
9936	2652	12	season	season	NN
9936	2652	13	well	well	RB
9936	2652	14	with	with	IN
9936	2652	15	salt	salt	NN
9936	2652	16	and	and	CC
9936	2652	17	pepper	pepper	NN
9936	2652	18	,	,	,
9936	2652	19	and	and	CC
9936	2652	20	add	add	VB
9936	2652	21	1	1	CD
9936	2652	22	tablespoonful	tablespoonful	NN
9936	2652	23	of	of	IN
9936	2652	24	butter	butter	NN
9936	2652	25	for	for	IN
9936	2652	26	each	each	DT
9936	2652	27	four	four	CD
9936	2652	28	persons	person	NNS
9936	2652	29	to	to	TO
9936	2652	30	be	be	VB
9936	2652	31	served	serve	VBN
9936	2652	32	.	.	.
9936	2653	1	Allow	allow	VB
9936	2653	2	the	the	DT
9936	2653	3	beets	beet	NNS
9936	2653	4	to	to	TO
9936	2653	5	heat	heat	VB
9936	2653	6	thoroughly	thoroughly	RB
9936	2653	7	in	in	IN
9936	2653	8	the	the	DT
9936	2653	9	butter	butter	NN
9936	2653	10	,	,	,
9936	2653	11	and	and	CC
9936	2653	12	serve	serve	VB
9936	2653	13	hot	hot	JJ
9936	2653	14	.	.	.
9936	2654	1	75	75	CD
9936	2654	2	.	.	.
9936	2655	1	BEETS	BEETS	NNP
9936	2655	2	WITH	with	IN
9936	2655	3	CREAM	cream	NN
9936	2655	4	DRESSING.--If	DRESSING.--If	NNP
9936	2655	5	a	a	DT
9936	2655	6	creamed	creamed	JJ
9936	2655	7	vegetable	vegetable	NN
9936	2655	8	is	be	VBZ
9936	2655	9	desired	desire	VBN
9936	2655	10	,	,	,
9936	2655	11	beets	beet	NNS
9936	2655	12	to	to	TO
9936	2655	13	which	which	WDT
9936	2655	14	cream	cream	NN
9936	2655	15	has	have	VBZ
9936	2655	16	been	be	VBN
9936	2655	17	added	add	VBN
9936	2655	18	will	will	MD
9936	2655	19	be	be	VB
9936	2655	20	very	very	RB
9936	2655	21	satisfactory	satisfactory	JJ
9936	2655	22	.	.	.
9936	2656	1	Clean	clean	VB
9936	2656	2	and	and	CC
9936	2656	3	cook	cook	VB
9936	2656	4	the	the	DT
9936	2656	5	beets	beet	NNS
9936	2656	6	in	in	IN
9936	2656	7	the	the	DT
9936	2656	8	manner	manner	NN
9936	2656	9	explained	explain	VBN
9936	2656	10	in	in	IN
9936	2656	11	Art	art	NN
9936	2656	12	.	.	.
9936	2657	1	73	73	CD
9936	2657	2	.	.	.
9936	2658	1	Then	then	RB
9936	2658	2	peel	peel	VB
9936	2658	3	,	,	,
9936	2658	4	cut	cut	VBN
9936	2658	5	into	into	IN
9936	2658	6	slices	slice	NNS
9936	2658	7	,	,	,
9936	2658	8	place	place	NN
9936	2658	9	in	in	IN
9936	2658	10	a	a	DT
9936	2658	11	saucepan	saucepan	NN
9936	2658	12	,	,	,
9936	2658	13	and	and	CC
9936	2658	14	nearly	nearly	RB
9936	2658	15	cover	cover	VB
9936	2658	16	with	with	IN
9936	2658	17	thin	thin	JJ
9936	2658	18	cream	cream	NN
9936	2658	19	.	.	.
9936	2659	1	Allow	allow	VB
9936	2659	2	them	-PRON-	PRP
9936	2659	3	to	to	TO
9936	2659	4	cook	cook	VB
9936	2659	5	in	in	IN
9936	2659	6	the	the	DT
9936	2659	7	cream	cream	NN
9936	2659	8	for	for	IN
9936	2659	9	a	a	DT
9936	2659	10	few	few	JJ
9936	2659	11	minutes	minute	NNS
9936	2659	12	,	,	,
9936	2659	13	season	season	NN
9936	2659	14	with	with	IN
9936	2659	15	salt	salt	NN
9936	2659	16	and	and	CC
9936	2659	17	pepper	pepper	NN
9936	2659	18	,	,	,
9936	2659	19	and	and	CC
9936	2659	20	serve	serve	VB
9936	2659	21	.	.	.
9936	2660	1	76	76	CD
9936	2660	2	.	.	.
9936	2661	1	BEETS	beet	NNS
9936	2661	2	WITH	with	IN
9936	2661	3	SOUR	SOUR	NNP
9936	2661	4	DRESSING.--To	DRESSING.--To	NNP
9936	2661	5	give	give	VBP
9936	2661	6	variety	variety	NN
9936	2661	7	,	,	,
9936	2661	8	beets	beet	NNS
9936	2661	9	are	be	VBP
9936	2661	10	sometimes	sometimes	RB
9936	2661	11	served	serve	VBN
9936	2661	12	with	with	IN
9936	2661	13	a	a	DT
9936	2661	14	sour	sour	JJ
9936	2661	15	dressing	dressing	NN
9936	2661	16	.	.	.
9936	2662	1	Probably	probably	RB
9936	2662	2	no	no	DT
9936	2662	3	other	other	JJ
9936	2662	4	vegetable	vegetable	NN
9936	2662	5	lends	lend	VBZ
9936	2662	6	itself	-PRON-	PRP
9936	2662	7	so	so	RB
9936	2662	8	well	well	RB
9936	2662	9	to	to	IN
9936	2662	10	this	this	DT
9936	2662	11	sort	sort	NN
9936	2662	12	of	of	IN
9936	2662	13	preparation	preparation	NN
9936	2662	14	as	as	IN
9936	2662	15	beets	beet	NNS
9936	2662	16	,	,	,
9936	2662	17	with	with	IN
9936	2662	18	the	the	DT
9936	2662	19	result	result	NN
9936	2662	20	that	that	IN
9936	2662	21	a	a	DT
9936	2662	22	very	very	RB
9936	2662	23	appetizing	appetizing	JJ
9936	2662	24	dish	dish	NN
9936	2662	25	is	be	VBZ
9936	2662	26	provided	provide	VBN
9936	2662	27	.	.	.
9936	2663	1	BEETS	beet	NNS
9936	2663	2	WITH	with	IN
9936	2663	3	SOUR	sour	JJ
9936	2663	4	DRESSING	dressing	NN
9936	2663	5	(	(	-LRB-
9936	2663	6	Sufficient	sufficient	JJ
9936	2663	7	to	to	TO
9936	2663	8	Serve	serve	VB
9936	2663	9	Six	six	CD
9936	2663	10	)	)	-RRB-
9936	2663	11	6	6	CD
9936	2663	12	medium	medium	NN
9936	2663	13	-	-	HYPH
9936	2663	14	sized	sized	JJ
9936	2663	15	beets	beet	NNS
9936	2663	16	2	2	CD
9936	2663	17	Tb	Tb	NNP
9936	2663	18	.	.	.
9936	2664	1	butter	butter	NN
9936	2664	2	2	2	CD
9936	2664	3	Tb	Tb	NNP
9936	2664	4	.	.	.
9936	2665	1	flour	flour	NN
9936	2665	2	1	1	CD
9936	2665	3	tsp	tsp	NN
9936	2665	4	.	.	.
9936	2666	1	salt	salt	NN
9936	2666	2	1/8	1/8	CD
9936	2666	3	tsp	tsp	NN
9936	2666	4	.	.	.
9936	2667	1	pepper	pepper	NN
9936	2667	2	1/4	1/4	CD
9936	2667	3	c.	c.	NN
9936	2667	4	vinegar	vinegar	NN
9936	2667	5	1	1	CD
9936	2667	6	-	-	SYM
9936	2667	7	1/4	1/4	CD
9936	2667	8	c.	c.	NN
9936	2667	9	hot	hot	JJ
9936	2667	10	water	water	NN
9936	2667	11	Prepare	Prepare	NNP
9936	2667	12	and	and	CC
9936	2667	13	cook	cook	VB
9936	2667	14	the	the	DT
9936	2667	15	beets	beet	NNS
9936	2667	16	as	as	IN
9936	2667	17	explained	explain	VBN
9936	2667	18	in	in	IN
9936	2667	19	Art	art	NN
9936	2667	20	.	.	.
9936	2668	1	73	73	CD
9936	2668	2	.	.	.
9936	2669	1	When	when	WRB
9936	2669	2	tender	tender	NN
9936	2669	3	,	,	,
9936	2669	4	drain	drain	VB
9936	2669	5	them	-PRON-	PRP
9936	2669	6	,	,	,
9936	2669	7	remove	remove	VB
9936	2669	8	the	the	DT
9936	2669	9	skins	skin	NNS
9936	2669	10	,	,	,
9936	2669	11	and	and	CC
9936	2669	12	dice	dice	VB
9936	2669	13	the	the	DT
9936	2669	14	beets	beet	NNS
9936	2669	15	.	.	.
9936	2670	1	Make	make	VB
9936	2670	2	a	a	DT
9936	2670	3	sauce	sauce	NN
9936	2670	4	by	by	IN
9936	2670	5	melting	melt	VBG
9936	2670	6	the	the	DT
9936	2670	7	butter	butter	NN
9936	2670	8	in	in	IN
9936	2670	9	a	a	DT
9936	2670	10	double	double	JJ
9936	2670	11	boiler	boiler	NN
9936	2670	12	and	and	CC
9936	2670	13	adding	add	VBG
9936	2670	14	the	the	DT
9936	2670	15	flour	flour	NN
9936	2670	16	,	,	,
9936	2670	17	salt	salt	NN
9936	2670	18	,	,	,
9936	2670	19	pepper	pepper	NN
9936	2670	20	,	,	,
9936	2670	21	vinegar	vinegar	NN
9936	2670	22	,	,	,
9936	2670	23	and	and	CC
9936	2670	24	hot	hot	JJ
9936	2670	25	water	water	NN
9936	2670	26	.	.	.
9936	2671	1	Cook	cook	VB
9936	2671	2	until	until	IN
9936	2671	3	the	the	DT
9936	2671	4	flour	flour	NN
9936	2671	5	thickens	thicken	VBZ
9936	2671	6	the	the	DT
9936	2671	7	sauce	sauce	NN
9936	2671	8	and	and	CC
9936	2671	9	then	then	RB
9936	2671	10	pour	pour	VB
9936	2671	11	over	over	IN
9936	2671	12	the	the	DT
9936	2671	13	beets	beet	NNS
9936	2671	14	.	.	.
9936	2672	1	Heat	heat	VB
9936	2672	2	together	together	RB
9936	2672	3	and	and	CC
9936	2672	4	serve	serve	VB
9936	2672	5	.	.	.
9936	2673	1	77	77	CD
9936	2673	2	.	.	.
9936	2674	1	BAKED	BAKED	NNP
9936	2674	2	BEETS.--If	BEETS.--If	NNP
9936	2674	3	something	something	NN
9936	2674	4	entirely	entirely	RB
9936	2674	5	different	different	JJ
9936	2674	6	in	in	IN
9936	2674	7	the	the	DT
9936	2674	8	way	way	NN
9936	2674	9	of	of	IN
9936	2674	10	a	a	DT
9936	2674	11	vegetable	vegetable	NN
9936	2674	12	dish	dish	NN
9936	2674	13	is	be	VBZ
9936	2674	14	wanted	want	VBN
9936	2674	15	,	,	,
9936	2674	16	baked	bake	VBN
9936	2674	17	beets	beet	NNS
9936	2674	18	will	will	MD
9936	2674	19	meet	meet	VB
9936	2674	20	with	with	IN
9936	2674	21	favor	favor	NN
9936	2674	22	.	.	.
9936	2675	1	Beets	beet	NNS
9936	2675	2	may	may	MD
9936	2675	3	be	be	VB
9936	2675	4	baked	bake	VBN
9936	2675	5	in	in	IN
9936	2675	6	a	a	DT
9936	2675	7	covered	cover	VBN
9936	2675	8	baking	baking	NN
9936	2675	9	dish	dish	NN
9936	2675	10	or	or	CC
9936	2675	11	on	on	IN
9936	2675	12	the	the	DT
9936	2675	13	open	open	JJ
9936	2675	14	grate	grate	NN
9936	2675	15	of	of	IN
9936	2675	16	an	an	DT
9936	2675	17	oven	oven	NN
9936	2675	18	.	.	.
9936	2676	1	A	a	DT
9936	2676	2	slow	slow	JJ
9936	2676	3	fire	fire	NN
9936	2676	4	produces	produce	VBZ
9936	2676	5	the	the	DT
9936	2676	6	best	good	JJS
9936	2676	7	results	result	NNS
9936	2676	8	,	,	,
9936	2676	9	and	and	CC
9936	2676	10	as	as	IN
9936	2676	11	a	a	DT
9936	2676	12	rule	rule	NN
9936	2676	13	it	-PRON-	PRP
9936	2676	14	will	will	MD
9936	2676	15	take	take	VB
9936	2676	16	4	4	CD
9936	2676	17	or	or	CC
9936	2676	18	5	5	CD
9936	2676	19	hours	hour	NNS
9936	2676	20	to	to	TO
9936	2676	21	bake	bake	VB
9936	2676	22	good	good	JJ
9936	2676	23	-	-	HYPH
9936	2676	24	sized	sized	JJ
9936	2676	25	beets	beet	NNS
9936	2676	26	.	.	.
9936	2677	1	Wash	wash	VB
9936	2677	2	thoroughly	thoroughly	RB
9936	2677	3	and	and	CC
9936	2677	4	dry	dry	VB
9936	2677	5	the	the	DT
9936	2677	6	desired	desire	VBN
9936	2677	7	number	number	NN
9936	2677	8	of	of	IN
9936	2677	9	beets	beet	NNS
9936	2677	10	.	.	.
9936	2678	1	Place	place	VB
9936	2678	2	them	-PRON-	PRP
9936	2678	3	in	in	IN
9936	2678	4	a	a	DT
9936	2678	5	baking	baking	NN
9936	2678	6	dish	dish	NN
9936	2678	7	and	and	CC
9936	2678	8	set	set	VBD
9936	2678	9	in	in	IN
9936	2678	10	a	a	DT
9936	2678	11	slow	slow	JJ
9936	2678	12	oven	oven	NN
9936	2678	13	or	or	CC
9936	2678	14	place	place	VB
9936	2678	15	them	-PRON-	PRP
9936	2678	16	on	on	IN
9936	2678	17	the	the	DT
9936	2678	18	open	open	JJ
9936	2678	19	grate	grate	NN
9936	2678	20	.	.	.
9936	2679	1	Bake	bake	VB
9936	2679	2	until	until	IN
9936	2679	3	they	-PRON-	PRP
9936	2679	4	may	may	MD
9936	2679	5	be	be	VB
9936	2679	6	pierced	pierce	VBN
9936	2679	7	with	with	IN
9936	2679	8	a	a	DT
9936	2679	9	fork	fork	NN
9936	2679	10	.	.	.
9936	2680	1	Remove	remove	VB
9936	2680	2	from	from	IN
9936	2680	3	the	the	DT
9936	2680	4	skins	skin	NNS
9936	2680	5	and	and	CC
9936	2680	6	serve	serve	VB
9936	2680	7	with	with	IN
9936	2680	8	a	a	DT
9936	2680	9	sour	sour	JJ
9936	2680	10	sauce	sauce	NN
9936	2680	11	or	or	CC
9936	2680	12	merely	merely	RB
9936	2680	13	with	with	IN
9936	2680	14	salt	salt	NN
9936	2680	15	,	,	,
9936	2680	16	pepper	pepper	NN
9936	2680	17	,	,	,
9936	2680	18	and	and	CC
9936	2680	19	butter	butter	NN
9936	2680	20	.	.	.
9936	2681	1	78	78	CD
9936	2681	2	.	.	.
9936	2682	1	PICKLED	pickle	VBN
9936	2682	2	BEETS.--When	beets.--when	RB
9936	2682	3	beets	beet	NNS
9936	2682	4	are	be	VBP
9936	2682	5	cooked	cook	VBN
9936	2682	6	for	for	IN
9936	2682	7	any	any	DT
9936	2682	8	of	of	IN
9936	2682	9	the	the	DT
9936	2682	10	recipes	recipe	NNS
9936	2682	11	that	that	WDT
9936	2682	12	have	have	VBP
9936	2682	13	been	be	VBN
9936	2682	14	given	give	VBN
9936	2682	15	,	,	,
9936	2682	16	it	-PRON-	PRP
9936	2682	17	will	will	MD
9936	2682	18	be	be	VB
9936	2682	19	economy	economy	NN
9936	2682	20	to	to	TO
9936	2682	21	boil	boil	VB
9936	2682	22	more	more	JJR
9936	2682	23	than	than	IN
9936	2682	24	will	will	MD
9936	2682	25	be	be	VB
9936	2682	26	needed	need	VBN
9936	2682	27	for	for	IN
9936	2682	28	one	one	CD
9936	2682	29	meal	meal	NN
9936	2682	30	,	,	,
9936	2682	31	for	for	IN
9936	2682	32	a	a	DT
9936	2682	33	large	large	JJ
9936	2682	34	number	number	NN
9936	2682	35	can	can	MD
9936	2682	36	be	be	VB
9936	2682	37	cooked	cook	VBN
9936	2682	38	with	with	IN
9936	2682	39	practically	practically	RB
9936	2682	40	the	the	DT
9936	2682	41	same	same	JJ
9936	2682	42	quantity	quantity	NN
9936	2682	43	of	of	IN
9936	2682	44	fuel	fuel	NN
9936	2682	45	as	as	IN
9936	2682	46	a	a	DT
9936	2682	47	few	few	JJ
9936	2682	48	.	.	.
9936	2683	1	Then	then	RB
9936	2683	2	the	the	DT
9936	2683	3	remainder	remainder	NN
9936	2683	4	may	may	MD
9936	2683	5	be	be	VB
9936	2683	6	pickled	pickle	VBN
9936	2683	7	by	by	IN
9936	2683	8	peeling	peel	VBG
9936	2683	9	them	-PRON-	PRP
9936	2683	10	,	,	,
9936	2683	11	cutting	cut	VBG
9936	2683	12	them	-PRON-	PRP
9936	2683	13	into	into	IN
9936	2683	14	slices	slice	NNS
9936	2683	15	,	,	,
9936	2683	16	and	and	CC
9936	2683	17	pouring	pour	VBG
9936	2683	18	over	over	IN
9936	2683	19	them	-PRON-	PRP
9936	2683	20	hot	hot	JJ
9936	2683	21	vinegar	vinegar	NN
9936	2683	22	sweetened	sweeten	VBD
9936	2683	23	slightly	slightly	RB
9936	2683	24	and	and	CC
9936	2683	25	flavored	flavor	VBN
9936	2683	26	with	with	IN
9936	2683	27	spice	spice	NN
9936	2683	28	.	.	.
9936	2684	1	Pickled	pickle	VBN
9936	2684	2	beets	beet	NNS
9936	2684	3	make	make	VBP
9936	2684	4	an	an	DT
9936	2684	5	excellent	excellent	JJ
9936	2684	6	relish	relish	NN
9936	2684	7	and	and	CC
9936	2684	8	they	-PRON-	PRP
9936	2684	9	will	will	MD
9936	2684	10	keep	keep	VB
9936	2684	11	for	for	IN
9936	2684	12	an	an	DT
9936	2684	13	indefinite	indefinite	JJ
9936	2684	14	period	period	NN
9936	2684	15	.	.	.
9936	2685	1	BRUSSELS	BRUSSELS	NNP
9936	2685	2	SPROUTS	sprouts	NN
9936	2685	3	AND	and	CC
9936	2685	4	THEIR	their	NN
9936	2685	5	PREPARATION	PREPARATION	NNS
9936	2685	6	[	[	-LRB-
9936	2685	7	Illustration	illustration	NN
9936	2685	8	:	:	:
9936	2685	9	FIG	FIG	NNP
9936	2685	10	.	.	.
9936	2686	1	6	6	CD
9936	2686	2	]	]	-RRB-
9936	2686	3	79	79	CD
9936	2686	4	.	.	.
9936	2687	1	BRUSSELS	BRUSSELS	NNP
9936	2687	2	SPROUTS	sprouts	NN
9936	2687	3	,	,	,
9936	2687	4	as	as	IN
9936	2687	5	shown	show	VBN
9936	2687	6	in	in	IN
9936	2687	7	Fig	Fig	NNP
9936	2687	8	.	.	.
9936	2688	1	6	6	CD
9936	2688	2	,	,	,
9936	2688	3	look	look	VBP
9936	2688	4	just	just	RB
9936	2688	5	like	like	IN
9936	2688	6	tiny	tiny	JJ
9936	2688	7	green	green	JJ
9936	2688	8	heads	head	NNS
9936	2688	9	of	of	IN
9936	2688	10	cabbage	cabbage	NN
9936	2688	11	.	.	.
9936	2689	1	These	these	DT
9936	2689	2	heads	head	NNS
9936	2689	3	grow	grow	VBP
9936	2689	4	along	along	IN
9936	2689	5	a	a	DT
9936	2689	6	stem	stem	NN
9936	2689	7	that	that	WDT
9936	2689	8	protrudes	protrude	VBZ
9936	2689	9	above	above	IN
9936	2689	10	the	the	DT
9936	2689	11	surface	surface	NN
9936	2689	12	of	of	IN
9936	2689	13	the	the	DT
9936	2689	14	ground	ground	NN
9936	2689	15	in	in	IN
9936	2689	16	much	much	RB
9936	2689	17	the	the	DT
9936	2689	18	same	same	JJ
9936	2689	19	way	way	NN
9936	2689	20	as	as	IN
9936	2689	21	does	do	VBZ
9936	2689	22	the	the	DT
9936	2689	23	stem	stem	NN
9936	2689	24	to	to	TO
9936	2689	25	which	which	WDT
9936	2689	26	a	a	DT
9936	2689	27	head	head	NN
9936	2689	28	of	of	IN
9936	2689	29	cabbage	cabbage	NN
9936	2689	30	is	be	VBZ
9936	2689	31	attached	attach	VBN
9936	2689	32	.	.	.
9936	2690	1	The	the	DT
9936	2690	2	heads	head	NNS
9936	2690	3	are	be	VBP
9936	2690	4	cut	cut	VBN
9936	2690	5	from	from	IN
9936	2690	6	the	the	DT
9936	2690	7	stem	stem	NN
9936	2690	8	and	and	CC
9936	2690	9	then	then	RB
9936	2690	10	usually	usually	RB
9936	2690	11	packed	pack	VBN
9936	2690	12	in	in	IN
9936	2690	13	quart	quart	JJ
9936	2690	14	boxes	box	NNS
9936	2690	15	.	.	.
9936	2691	1	It	-PRON-	PRP
9936	2691	2	is	be	VBZ
9936	2691	3	in	in	IN
9936	2691	4	such	such	JJ
9936	2691	5	boxes	box	NNS
9936	2691	6	as	as	IN
9936	2691	7	these	these	DT
9936	2691	8	that	that	IN
9936	2691	9	they	-PRON-	PRP
9936	2691	10	are	be	VBP
9936	2691	11	found	find	VBN
9936	2691	12	in	in	IN
9936	2691	13	the	the	DT
9936	2691	14	markets	market	NNS
9936	2691	15	,	,	,
9936	2691	16	where	where	WRB
9936	2691	17	they	-PRON-	PRP
9936	2691	18	can	can	MD
9936	2691	19	be	be	VB
9936	2691	20	purchased	purchase	VBN
9936	2691	21	from	from	IN
9936	2691	22	December	December	NNP
9936	2691	23	until	until	IN
9936	2691	24	early	early	JJ
9936	2691	25	spring	spring	NN
9936	2691	26	.	.	.
9936	2692	1	They	-PRON-	PRP
9936	2692	2	are	be	VBP
9936	2692	3	considered	consider	VBN
9936	2692	4	a	a	DT
9936	2692	5	great	great	JJ
9936	2692	6	delicacy	delicacy	NN
9936	2692	7	because	because	IN
9936	2692	8	of	of	IN
9936	2692	9	the	the	DT
9936	2692	10	fineness	fineness	NN
9936	2692	11	of	of	IN
9936	2692	12	their	-PRON-	PRP$
9936	2692	13	flavor	flavor	NN
9936	2692	14	,	,	,
9936	2692	15	which	which	WDT
9936	2692	16	rivals	rival	VBZ
9936	2692	17	that	that	DT
9936	2692	18	of	of	IN
9936	2692	19	cauliflower	cauliflower	NN
9936	2692	20	and	and	CC
9936	2692	21	,	,	,
9936	2692	22	while	while	IN
9936	2692	23	closely	closely	RB
9936	2692	24	resembling	resemble	VBG
9936	2692	25	that	that	DT
9936	2692	26	of	of	IN
9936	2692	27	cabbage	cabbage	NN
9936	2692	28	,	,	,
9936	2692	29	is	be	VBZ
9936	2692	30	much	much	RB
9936	2692	31	superior	superior	JJ
9936	2692	32	to	to	IN
9936	2692	33	it	-PRON-	PRP
9936	2692	34	.	.	.
9936	2693	1	In	in	IN
9936	2693	2	food	food	NN
9936	2693	3	value	value	NN
9936	2693	4	,	,	,
9936	2693	5	they	-PRON-	PRP
9936	2693	6	are	be	VBP
9936	2693	7	somewhat	somewhat	RB
9936	2693	8	higher	high	JJR
9936	2693	9	than	than	IN
9936	2693	10	cauliflower	cauliflower	NN
9936	2693	11	,	,	,
9936	2693	12	but	but	CC
9936	2693	13	about	about	RB
9936	2693	14	equal	equal	JJ
9936	2693	15	to	to	IN
9936	2693	16	beets	beet	NNS
9936	2693	17	.	.	.
9936	2694	1	80	80	CD
9936	2694	2	.	.	.
9936	2695	1	COOKING	cooking	NN
9936	2695	2	OF	of	IN
9936	2695	3	BRUSSELS	BRUSSELS	NNP
9936	2695	4	SPROUTS.--To	SPROUTS.--To	NNP
9936	2695	5	prepare	prepare	VB
9936	2695	6	Brussels	Brussels	NNP
9936	2695	7	sprouts	sprout	NNS
9936	2695	8	for	for	IN
9936	2695	9	the	the	DT
9936	2695	10	table	table	NN
9936	2695	11	,	,	,
9936	2695	12	break	break	VB
9936	2695	13	off	off	RP
9936	2695	14	the	the	DT
9936	2695	15	outside	outside	JJ
9936	2695	16	leaves	leave	NNS
9936	2695	17	from	from	IN
9936	2695	18	the	the	DT
9936	2695	19	heads	head	NNS
9936	2695	20	,	,	,
9936	2695	21	and	and	CC
9936	2695	22	then	then	RB
9936	2695	23	in	in	IN
9936	2695	24	order	order	NN
9936	2695	25	to	to	TO
9936	2695	26	remove	remove	VB
9936	2695	27	any	any	DT
9936	2695	28	bugs	bug	NNS
9936	2695	29	that	that	WDT
9936	2695	30	may	may	MD
9936	2695	31	be	be	VB
9936	2695	32	lodged	lodge	VBN
9936	2695	33	in	in	IN
9936	2695	34	the	the	DT
9936	2695	35	heads	head	NNS
9936	2695	36	,	,	,
9936	2695	37	allow	allow	VB
9936	2695	38	them	-PRON-	PRP
9936	2695	39	to	to	TO
9936	2695	40	stand	stand	VB
9936	2695	41	in	in	IN
9936	2695	42	cold	cold	JJ
9936	2695	43	salted	salted	JJ
9936	2695	44	water	water	NN
9936	2695	45	for	for	IN
9936	2695	46	1	1	CD
9936	2695	47	hour	hour	NN
9936	2695	48	or	or	CC
9936	2695	49	so	so	RB
9936	2695	50	before	before	IN
9936	2695	51	cooking	cooking	NN
9936	2695	52	.	.	.
9936	2696	1	After	after	IN
9936	2696	2	removing	remove	VBG
9936	2696	3	the	the	DT
9936	2696	4	sprouts	sprout	NNS
9936	2696	5	from	from	IN
9936	2696	6	the	the	DT
9936	2696	7	salted	salt	VBN
9936	2696	8	water	water	NN
9936	2696	9	,	,	,
9936	2696	10	pour	pour	VBP
9936	2696	11	enough	enough	JJ
9936	2696	12	boiling	boiling	NN
9936	2696	13	water	water	NN
9936	2696	14	over	over	IN
9936	2696	15	them	-PRON-	PRP
9936	2696	16	to	to	TO
9936	2696	17	cover	cover	VB
9936	2696	18	them	-PRON-	PRP
9936	2696	19	well	well	RB
9936	2696	20	,	,	,
9936	2696	21	add	add	VB
9936	2696	22	1	1	CD
9936	2696	23	teaspoonful	teaspoonful	NN
9936	2696	24	of	of	IN
9936	2696	25	salt	salt	NN
9936	2696	26	to	to	IN
9936	2696	27	each	each	DT
9936	2696	28	quart	quart	NN
9936	2696	29	of	of	IN
9936	2696	30	water	water	NN
9936	2696	31	,	,	,
9936	2696	32	and	and	CC
9936	2696	33	boil	boil	VB
9936	2696	34	without	without	IN
9936	2696	35	any	any	DT
9936	2696	36	cover	cover	NN
9936	2696	37	on	on	IN
9936	2696	38	the	the	DT
9936	2696	39	kettle	kettle	NN
9936	2696	40	until	until	IN
9936	2696	41	they	-PRON-	PRP
9936	2696	42	can	can	MD
9936	2696	43	be	be	VB
9936	2696	44	easily	easily	RB
9936	2696	45	pierced	pierce	VBN
9936	2696	46	with	with	IN
9936	2696	47	a	a	DT
9936	2696	48	fork	fork	NN
9936	2696	49	.	.	.
9936	2697	1	Care	care	NN
9936	2697	2	should	should	MD
9936	2697	3	be	be	VB
9936	2697	4	taken	take	VBN
9936	2697	5	not	not	RB
9936	2697	6	to	to	TO
9936	2697	7	overcook	overcook	VB
9936	2697	8	the	the	DT
9936	2697	9	sprouts	sprout	NNS
9936	2697	10	,	,	,
9936	2697	11	for	for	IN
9936	2697	12	when	when	WRB
9936	2697	13	they	-PRON-	PRP
9936	2697	14	are	be	VBP
9936	2697	15	cooked	cook	VBN
9936	2697	16	too	too	RB
9936	2697	17	long	long	RB
9936	2697	18	they	-PRON-	PRP
9936	2697	19	become	become	VBP
9936	2697	20	red	red	JJ
9936	2697	21	in	in	IN
9936	2697	22	color	color	NN
9936	2697	23	and	and	CC
9936	2697	24	develop	develop	VB
9936	2697	25	a	a	DT
9936	2697	26	strong	strong	JJ
9936	2697	27	flavor	flavor	NN
9936	2697	28	.	.	.
9936	2698	1	[	[	-LRB-
9936	2698	2	Illustration	illustration	NN
9936	2698	3	:	:	:
9936	2698	4	FIG	FIG	NNP
9936	2698	5	.	.	.
9936	2699	1	7	7	LS
9936	2699	2	]	]	-RRB-
9936	2699	3	81	81	CD
9936	2699	4	.	.	.
9936	2700	1	BUTTERED	BUTTERED	NNP
9936	2700	2	BRUSSELS	BRUSSELS	NNP
9936	2700	3	SPROUTS.--When	SPROUTS.--When	NNP
9936	2700	4	Brussels	Brussels	NNP
9936	2700	5	sprouts	sprout	NNS
9936	2700	6	are	be	VBP
9936	2700	7	properly	properly	RB
9936	2700	8	cooked	cook	VBN
9936	2700	9	and	and	CC
9936	2700	10	then	then	RB
9936	2700	11	seasoned	season	VBN
9936	2700	12	with	with	IN
9936	2700	13	salt	salt	NN
9936	2700	14	and	and	CC
9936	2700	15	pepper	pepper	NN
9936	2700	16	and	and	CC
9936	2700	17	flavored	flavor	VBN
9936	2700	18	with	with	IN
9936	2700	19	butter	butter	NN
9936	2700	20	,	,	,
9936	2700	21	an	an	DT
9936	2700	22	appetizing	appetize	VBG
9936	2700	23	dish	dish	NN
9936	2700	24	is	be	VBZ
9936	2700	25	the	the	DT
9936	2700	26	result	result	NN
9936	2700	27	.	.	.
9936	2701	1	To	to	TO
9936	2701	2	make	make	VB
9936	2701	3	such	such	PDT
9936	2701	4	a	a	DT
9936	2701	5	dish	dish	NN
9936	2701	6	for	for	IN
9936	2701	7	about	about	RB
9936	2701	8	six	six	CD
9936	2701	9	persons	person	NNS
9936	2701	10	,	,	,
9936	2701	11	prepare	prepare	VB
9936	2701	12	and	and	CC
9936	2701	13	cook	cook	VB
9936	2701	14	1	1	CD
9936	2701	15	quart	quart	NN
9936	2701	16	of	of	IN
9936	2701	17	Brussels	Brussels	NNP
9936	2701	18	sprouts	sprout	NNS
9936	2701	19	in	in	IN
9936	2701	20	the	the	DT
9936	2701	21	manner	manner	NN
9936	2701	22	just	just	RB
9936	2701	23	explained	explain	VBD
9936	2701	24	.	.	.
9936	2702	1	When	when	WRB
9936	2702	2	they	-PRON-	PRP
9936	2702	3	are	be	VBP
9936	2702	4	tender	tender	JJ
9936	2702	5	,	,	,
9936	2702	6	pour	pour	VB
9936	2702	7	off	off	RP
9936	2702	8	the	the	DT
9936	2702	9	water	water	NN
9936	2702	10	,	,	,
9936	2702	11	season	season	NN
9936	2702	12	with	with	IN
9936	2702	13	additional	additional	JJ
9936	2702	14	salt	salt	NN
9936	2702	15	and	and	CC
9936	2702	16	a	a	DT
9936	2702	17	dash	dash	NN
9936	2702	18	of	of	IN
9936	2702	19	pepper	pepper	NN
9936	2702	20	,	,	,
9936	2702	21	and	and	CC
9936	2702	22	add	add	VB
9936	2702	23	2	2	CD
9936	2702	24	tablespoonfuls	tablespoonful	NNS
9936	2702	25	of	of	IN
9936	2702	26	butter	butter	NN
9936	2702	27	.	.	.
9936	2703	1	Allow	allow	VB
9936	2703	2	the	the	DT
9936	2703	3	butter	butter	NN
9936	2703	4	to	to	TO
9936	2703	5	melt	melt	VB
9936	2703	6	over	over	IN
9936	2703	7	the	the	DT
9936	2703	8	sprouts	sprout	NNS
9936	2703	9	and	and	CC
9936	2703	10	then	then	RB
9936	2703	11	serve	serve	VB
9936	2703	12	hot	hot	JJ
9936	2703	13	.	.	.
9936	2704	1	If	if	IN
9936	2704	2	a	a	DT
9936	2704	3	more	more	RBR
9936	2704	4	attractive	attractive	JJ
9936	2704	5	dish	dish	NN
9936	2704	6	is	be	VBZ
9936	2704	7	desired	desire	VBN
9936	2704	8	,	,	,
9936	2704	9	the	the	DT
9936	2704	10	Brussels	Brussels	NNP
9936	2704	11	sprouts	sprout	NNS
9936	2704	12	prepared	prepare	VBD
9936	2704	13	in	in	IN
9936	2704	14	this	this	DT
9936	2704	15	way	way	NN
9936	2704	16	may	may	MD
9936	2704	17	be	be	VB
9936	2704	18	combined	combine	VBN
9936	2704	19	with	with	IN
9936	2704	20	French	french	JJ
9936	2704	21	lamb	lamb	NN
9936	2704	22	chops	chop	NNS
9936	2704	23	,	,	,
9936	2704	24	as	as	IN
9936	2704	25	shown	show	VBN
9936	2704	26	in	in	IN
9936	2704	27	Fig	Fig	NNP
9936	2704	28	.	.	.
9936	2705	1	7	7	LS
9936	2705	2	.	.	.
9936	2706	1	Pile	pile	VB
9936	2706	2	up	up	RP
9936	2706	3	the	the	DT
9936	2706	4	buttered	butter	VBN
9936	2706	5	sprouts	sprout	NNS
9936	2706	6	in	in	IN
9936	2706	7	the	the	DT
9936	2706	8	center	center	NN
9936	2706	9	of	of	IN
9936	2706	10	a	a	DT
9936	2706	11	platter	platter	NN
9936	2706	12	,	,	,
9936	2706	13	and	and	CC
9936	2706	14	then	then	RB
9936	2706	15	place	place	NN
9936	2706	16	broiled	broil	VBN
9936	2706	17	or	or	CC
9936	2706	18	sautÃ	sautÃ	NNP
9936	2706	19	©	©	NNP
9936	2706	20	d	d	NNP
9936	2706	21	lamb	lamb	NN
9936	2706	22	chops	chop	NNS
9936	2706	23	,	,	,
9936	2706	24	whose	whose	WP$
9936	2706	25	ends	end	NNS
9936	2706	26	are	be	VBP
9936	2706	27	trimmed	trim	VBN
9936	2706	28	with	with	IN
9936	2706	29	paper	paper	NN
9936	2706	30	frills	frill	NNS
9936	2706	31	,	,	,
9936	2706	32	around	around	IN
9936	2706	33	the	the	DT
9936	2706	34	sprouts	sprout	NNS
9936	2706	35	in	in	IN
9936	2706	36	the	the	DT
9936	2706	37	manner	manner	NN
9936	2706	38	shown	show	VBN
9936	2706	39	.	.	.
9936	2707	1	82	82	CD
9936	2707	2	.	.	.
9936	2708	1	CREAMED	CREAMED	NNS
9936	2708	2	BRUSSELS	BRUSSELS	NNP
9936	2708	3	SPROUTS.--A	sprouts.--a	XX
9936	2708	4	very	very	RB
9936	2708	5	satisfactory	satisfactory	JJ
9936	2708	6	way	way	NN
9936	2708	7	in	in	IN
9936	2708	8	which	which	WDT
9936	2708	9	to	to	TO
9936	2708	10	prepare	prepare	VB
9936	2708	11	Brussels	Brussels	NNP
9936	2708	12	sprouts	sprout	NNS
9936	2708	13	is	be	VBZ
9936	2708	14	to	to	TO
9936	2708	15	serve	serve	VB
9936	2708	16	a	a	DT
9936	2708	17	cream	cream	NN
9936	2708	18	sauce	sauce	NN
9936	2708	19	over	over	IN
9936	2708	20	them	-PRON-	PRP
9936	2708	21	.	.	.
9936	2709	1	This	this	DT
9936	2709	2	sauce	sauce	NN
9936	2709	3	,	,	,
9936	2709	4	of	of	IN
9936	2709	5	course	course	NN
9936	2709	6	,	,	,
9936	2709	7	adds	add	VBZ
9936	2709	8	food	food	NN
9936	2709	9	value	value	NN
9936	2709	10	,	,	,
9936	2709	11	and	and	CC
9936	2709	12	at	at	IN
9936	2709	13	the	the	DT
9936	2709	14	same	same	JJ
9936	2709	15	time	time	NN
9936	2709	16	greatly	greatly	RB
9936	2709	17	improves	improve	VBZ
9936	2709	18	the	the	DT
9936	2709	19	flavor	flavor	NN
9936	2709	20	of	of	IN
9936	2709	21	the	the	DT
9936	2709	22	vegetable	vegetable	NN
9936	2709	23	.	.	.
9936	2710	1	CREAMED	CREAMED	NNS
9936	2710	2	BRUSSELS	brussels	NN
9936	2710	3	SPROUTS	sprouts	NN
9936	2710	4	(	(	-LRB-
9936	2710	5	Sufficient	sufficient	JJ
9936	2710	6	to	to	TO
9936	2710	7	Serve	serve	VB
9936	2710	8	Six	six	CD
9936	2710	9	)	)	-RRB-
9936	2710	10	1	1	CD
9936	2710	11	qt	qt	UH
9936	2710	12	.	.	.
9936	2711	1	Brussels	Brussels	NNP
9936	2711	2	sprouts	sprout	VBZ
9936	2711	3	2	2	CD
9936	2711	4	Tb	Tb	NNS
9936	2711	5	.	.	.
9936	2712	1	butter	butter	NN
9936	2712	2	2	2	CD
9936	2712	3	Tb	Tb	NNP
9936	2712	4	.	.	.
9936	2713	1	flour	flour	NN
9936	2713	2	1	1	CD
9936	2713	3	-	-	SYM
9936	2713	4	1/2	1/2	CD
9936	2713	5	c.	c.	NN
9936	2713	6	milk	milk	NN
9936	2713	7	1	1	CD
9936	2713	8	tsp	tsp	NN
9936	2713	9	.	.	.
9936	2714	1	salt	salt	NNP
9936	2714	2	Dash	Dash	NNP
9936	2714	3	of	of	IN
9936	2714	4	pepper	pepper	NN
9936	2714	5	Prepare	Prepare	NNP
9936	2714	6	and	and	CC
9936	2714	7	cook	cook	VB
9936	2714	8	the	the	DT
9936	2714	9	sprouts	sprout	NNS
9936	2714	10	as	as	IN
9936	2714	11	explained	explain	VBN
9936	2714	12	in	in	IN
9936	2714	13	Art	art	NN
9936	2714	14	.	.	.
9936	2715	1	80	80	CD
9936	2715	2	.	.	.
9936	2716	1	When	when	WRB
9936	2716	2	they	-PRON-	PRP
9936	2716	3	are	be	VBP
9936	2716	4	tender	tender	JJ
9936	2716	5	,	,	,
9936	2716	6	drain	drain	VB
9936	2716	7	the	the	DT
9936	2716	8	water	water	NN
9936	2716	9	from	from	IN
9936	2716	10	them	-PRON-	PRP
9936	2716	11	.	.	.
9936	2717	1	Make	make	VB
9936	2717	2	a	a	DT
9936	2717	3	white	white	JJ
9936	2717	4	sauce	sauce	NN
9936	2717	5	of	of	IN
9936	2717	6	the	the	DT
9936	2717	7	butter	butter	NN
9936	2717	8	,	,	,
9936	2717	9	flour	flour	NN
9936	2717	10	,	,	,
9936	2717	11	milk	milk	NN
9936	2717	12	,	,	,
9936	2717	13	salt	salt	NN
9936	2717	14	,	,	,
9936	2717	15	and	and	CC
9936	2717	16	pepper	pepper	NN
9936	2717	17	.	.	.
9936	2718	1	Pour	pour	VB
9936	2718	2	this	this	DT
9936	2718	3	over	over	IN
9936	2718	4	the	the	DT
9936	2718	5	sprouts	sprout	NNS
9936	2718	6	,	,	,
9936	2718	7	heat	heat	VBP
9936	2718	8	together	together	RB
9936	2718	9	,	,	,
9936	2718	10	and	and	CC
9936	2718	11	serve	serve	VB
9936	2718	12	.	.	.
9936	2719	1	83	83	CD
9936	2719	2	.	.	.
9936	2720	1	SCALLOPED	SCALLOPED	NNP
9936	2720	2	BRUSSELS	BRUSSELS	NNP
9936	2720	3	SPROUTS.--Undoubtedly	sprouts.--undoubtedly	RB
9936	2720	4	the	the	DT
9936	2720	5	most	most	RBS
9936	2720	6	palatable	palatable	JJ
9936	2720	7	way	way	NN
9936	2720	8	of	of	IN
9936	2720	9	preparing	prepare	VBG
9936	2720	10	Brussels	Brussels	NNP
9936	2720	11	sprouts	sprout	NNS
9936	2720	12	is	be	VBZ
9936	2720	13	to	to	TO
9936	2720	14	scallop	scallop	VB
9936	2720	15	them	-PRON-	PRP
9936	2720	16	.	.	.
9936	2721	1	The	the	DT
9936	2721	2	ingredients	ingredient	NNS
9936	2721	3	used	use	VBN
9936	2721	4	in	in	IN
9936	2721	5	the	the	DT
9936	2721	6	preparation	preparation	NN
9936	2721	7	of	of	IN
9936	2721	8	this	this	DT
9936	2721	9	dish	dish	NN
9936	2721	10	add	add	VB
9936	2721	11	food	food	NN
9936	2721	12	value	value	NN
9936	2721	13	,	,	,
9936	2721	14	as	as	RB
9936	2721	15	well	well	RB
9936	2721	16	as	as	IN
9936	2721	17	flavor	flavor	NN
9936	2721	18	.	.	.
9936	2722	1	SCALLOPED	SCALLOPED	NNP
9936	2722	2	BRUSSELS	brussels	NN
9936	2722	3	SPROUTS	sprouts	NN
9936	2722	4	(	(	-LRB-
9936	2722	5	Sufficient	sufficient	JJ
9936	2722	6	to	to	TO
9936	2722	7	Serve	serve	VB
9936	2722	8	Six	six	CD
9936	2722	9	)	)	-RRB-
9936	2722	10	1	1	CD
9936	2722	11	qt	qt	UH
9936	2722	12	.	.	.
9936	2723	1	Brussels	Brussels	NNP
9936	2723	2	sprouts	sprout	VBZ
9936	2723	3	3	3	CD
9936	2723	4	Tb	Tb	NNP
9936	2723	5	.	.	.
9936	2724	1	butter	butter	NN
9936	2724	2	2	2	CD
9936	2724	3	Tb	Tb	NNP
9936	2724	4	.	.	.
9936	2725	1	flour	flour	NN
9936	2725	2	1	1	CD
9936	2725	3	tsp	tsp	NN
9936	2725	4	.	.	.
9936	2726	1	salt	salt	NN
9936	2726	2	2	2	CD
9936	2726	3	c.	c.	NN
9936	2726	4	milk	milk	NN
9936	2726	5	1	1	CD
9936	2726	6	c.	c.	NN
9936	2726	7	buttered	buttered	NN
9936	2726	8	crumbs	crumb	NNS
9936	2726	9	Prepare	prepare	VB
9936	2726	10	the	the	DT
9936	2726	11	sprouts	sprout	NNS
9936	2726	12	as	as	IN
9936	2726	13	explained	explain	VBN
9936	2726	14	in	in	IN
9936	2726	15	Art	art	NN
9936	2726	16	.	.	.
9936	2727	1	80	80	CD
9936	2727	2	.	.	.
9936	2728	1	Cook	cook	VB
9936	2728	2	them	-PRON-	PRP
9936	2728	3	in	in	IN
9936	2728	4	boiling	boil	VBG
9936	2728	5	salted	salted	JJ
9936	2728	6	water	water	NN
9936	2728	7	until	until	IN
9936	2728	8	they	-PRON-	PRP
9936	2728	9	are	be	VBP
9936	2728	10	tender	tender	JJ
9936	2728	11	,	,	,
9936	2728	12	and	and	CC
9936	2728	13	then	then	RB
9936	2728	14	drain	drain	VB
9936	2728	15	.	.	.
9936	2729	1	Make	make	VB
9936	2729	2	a	a	DT
9936	2729	3	white	white	JJ
9936	2729	4	sauce	sauce	NN
9936	2729	5	of	of	IN
9936	2729	6	2	2	CD
9936	2729	7	tablespoonfuls	tablespoonful	NNS
9936	2729	8	of	of	IN
9936	2729	9	the	the	DT
9936	2729	10	butter	butter	NN
9936	2729	11	,	,	,
9936	2729	12	flour	flour	NN
9936	2729	13	,	,	,
9936	2729	14	salt	salt	NN
9936	2729	15	,	,	,
9936	2729	16	and	and	CC
9936	2729	17	milk	milk	NN
9936	2729	18	.	.	.
9936	2730	1	Butter	butter	VB
9936	2730	2	the	the	DT
9936	2730	3	crumbs	crumb	NNS
9936	2730	4	by	by	IN
9936	2730	5	pouring	pour	VBG
9936	2730	6	1	1	CD
9936	2730	7	tablespoonful	tablespoonful	JJ
9936	2730	8	of	of	IN
9936	2730	9	melted	melted	JJ
9936	2730	10	butter	butter	NN
9936	2730	11	over	over	IN
9936	2730	12	them	-PRON-	PRP
9936	2730	13	,	,	,
9936	2730	14	stirring	stir	VBG
9936	2730	15	until	until	IN
9936	2730	16	well	well	RB
9936	2730	17	blended	blend	VBN
9936	2730	18	.	.	.
9936	2731	1	Place	place	VB
9936	2731	2	one	one	CD
9936	2731	3	-	-	HYPH
9936	2731	4	fourth	fourth	NN
9936	2731	5	of	of	IN
9936	2731	6	the	the	DT
9936	2731	7	crumbs	crumb	NNS
9936	2731	8	in	in	IN
9936	2731	9	the	the	DT
9936	2731	10	bottom	bottom	NN
9936	2731	11	of	of	IN
9936	2731	12	a	a	DT
9936	2731	13	baking	baking	NN
9936	2731	14	dish	dish	NN
9936	2731	15	,	,	,
9936	2731	16	add	add	VB
9936	2731	17	about	about	IN
9936	2731	18	half	half	NN
9936	2731	19	of	of	IN
9936	2731	20	the	the	DT
9936	2731	21	sprouts	sprout	NNS
9936	2731	22	,	,	,
9936	2731	23	and	and	CC
9936	2731	24	place	place	VB
9936	2731	25	another	another	DT
9936	2731	26	fourth	fourth	JJ
9936	2731	27	of	of	IN
9936	2731	28	the	the	DT
9936	2731	29	crumbs	crumb	NNS
9936	2731	30	over	over	IN
9936	2731	31	the	the	DT
9936	2731	32	sprouts	sprout	NNS
9936	2731	33	.	.	.
9936	2732	1	Add	add	VB
9936	2732	2	the	the	DT
9936	2732	3	remaining	remain	VBG
9936	2732	4	half	half	NN
9936	2732	5	of	of	IN
9936	2732	6	the	the	DT
9936	2732	7	sprouts	sprout	NNS
9936	2732	8	and	and	CC
9936	2732	9	pour	pour	VBP
9936	2732	10	the	the	DT
9936	2732	11	sauce	sauce	NN
9936	2732	12	over	over	IN
9936	2732	13	these	these	DT
9936	2732	14	.	.	.
9936	2733	1	Sprinkle	sprinkle	VB
9936	2733	2	the	the	DT
9936	2733	3	rest	rest	NN
9936	2733	4	of	of	IN
9936	2733	5	the	the	DT
9936	2733	6	crumbs	crumb	NNS
9936	2733	7	over	over	IN
9936	2733	8	the	the	DT
9936	2733	9	top	top	NN
9936	2733	10	,	,	,
9936	2733	11	place	place	NN
9936	2733	12	in	in	IN
9936	2733	13	the	the	DT
9936	2733	14	oven	oven	NN
9936	2733	15	,	,	,
9936	2733	16	and	and	CC
9936	2733	17	bake	bake	VB
9936	2733	18	until	until	IN
9936	2733	19	the	the	DT
9936	2733	20	crumbs	crumb	NNS
9936	2733	21	are	be	VBP
9936	2733	22	brown	brown	JJ
9936	2733	23	and	and	CC
9936	2733	24	the	the	DT
9936	2733	25	ingredients	ingredient	NNS
9936	2733	26	thoroughly	thoroughly	RB
9936	2733	27	heated	heat	VBD
9936	2733	28	.	.	.
9936	2734	1	CABBAGE	cabbage	NN
9936	2734	2	AND	and	CC
9936	2734	3	ITS	its	PRP$
9936	2734	4	PREPARATION	preparation	NN
9936	2734	5	84	84	CD
9936	2734	6	.	.	.
9936	2735	1	CABBAGE	cabbage	NN
9936	2735	2	consists	consist	VBZ
9936	2735	3	of	of	IN
9936	2735	4	the	the	DT
9936	2735	5	foliage	foliage	NN
9936	2735	6	of	of	IN
9936	2735	7	the	the	DT
9936	2735	8	cabbage	cabbage	NN
9936	2735	9	plant	plant	NN
9936	2735	10	.	.	.
9936	2736	1	It	-PRON-	PRP
9936	2736	2	is	be	VBZ
9936	2736	3	a	a	DT
9936	2736	4	succulent	succulent	JJ
9936	2736	5	vegetable	vegetable	NN
9936	2736	6	with	with	IN
9936	2736	7	a	a	DT
9936	2736	8	high	high	JJ
9936	2736	9	flavor	flavor	NN
9936	2736	10	;	;	:
9936	2736	11	in	in	IN
9936	2736	12	fact	fact	NN
9936	2736	13	,	,	,
9936	2736	14	its	-PRON-	PRP$
9936	2736	15	flavor	flavor	NN
9936	2736	16	is	be	VBZ
9936	2736	17	so	so	RB
9936	2736	18	strong	strong	JJ
9936	2736	19	that	that	IN
9936	2736	20	in	in	IN
9936	2736	21	many	many	JJ
9936	2736	22	cases	case	NNS
9936	2736	23	it	-PRON-	PRP
9936	2736	24	disagrees	disagree	VBZ
9936	2736	25	with	with	IN
9936	2736	26	persons	person	NNS
9936	2736	27	.	.	.
9936	2737	1	However	however	RB
9936	2737	2	,	,	,
9936	2737	3	if	if	IN
9936	2737	4	cabbage	cabbage	NN
9936	2737	5	is	be	VBZ
9936	2737	6	properly	properly	RB
9936	2737	7	cooked	cook	VBN
9936	2737	8	,	,	,
9936	2737	9	no	no	DT
9936	2737	10	apprehension	apprehension	NN
9936	2737	11	need	nee	MD
9936	2737	12	be	be	VB
9936	2737	13	felt	feel	VBN
9936	2737	14	about	about	IN
9936	2737	15	eating	eat	VBG
9936	2737	16	it	-PRON-	PRP
9936	2737	17	,	,	,
9936	2737	18	for	for	IN
9936	2737	19	it	-PRON-	PRP
9936	2737	20	can	can	MD
9936	2737	21	be	be	VB
9936	2737	22	digested	digest	VBN
9936	2737	23	by	by	IN
9936	2737	24	most	most	JJS
9936	2737	25	persons	person	NNS
9936	2737	26	.	.	.
9936	2738	1	The	the	DT
9936	2738	2	food	food	NN
9936	2738	3	value	value	NN
9936	2738	4	of	of	IN
9936	2738	5	cabbage	cabbage	NN
9936	2738	6	is	be	VBZ
9936	2738	7	not	not	RB
9936	2738	8	high	high	JJ
9936	2738	9	,	,	,
9936	2738	10	being	be	VBG
9936	2738	11	even	even	RB
9936	2738	12	less	less	JJR
9936	2738	13	than	than	IN
9936	2738	14	that	that	DT
9936	2738	15	of	of	IN
9936	2738	16	string	string	NN
9936	2738	17	beans	bean	NNS
9936	2738	18	.	.	.
9936	2739	1	The	the	DT
9936	2739	2	greater	great	JJR
9936	2739	3	part	part	NN
9936	2739	4	of	of	IN
9936	2739	5	this	this	DT
9936	2739	6	food	food	NN
9936	2739	7	value	value	NN
9936	2739	8	is	be	VBZ
9936	2739	9	carbohydrate	carbohydrate	NN
9936	2739	10	in	in	IN
9936	2739	11	the	the	DT
9936	2739	12	form	form	NN
9936	2739	13	of	of	IN
9936	2739	14	sugar	sugar	NN
9936	2739	15	,	,	,
9936	2739	16	but	but	CC
9936	2739	17	in	in	IN
9936	2739	18	order	order	NN
9936	2739	19	to	to	TO
9936	2739	20	prepare	prepare	VB
9936	2739	21	cabbage	cabbage	NN
9936	2739	22	so	so	IN
9936	2739	23	that	that	IN
9936	2739	24	it	-PRON-	PRP
9936	2739	25	has	have	VBZ
9936	2739	26	any	any	DT
9936	2739	27	importance	importance	NN
9936	2739	28	in	in	IN
9936	2739	29	the	the	DT
9936	2739	30	meal	meal	NN
9936	2739	31	,	,	,
9936	2739	32	considerable	considerable	JJ
9936	2739	33	quantities	quantity	NNS
9936	2739	34	of	of	IN
9936	2739	35	protein	protein	NN
9936	2739	36	,	,	,
9936	2739	37	fat	fat	NN
9936	2739	38	,	,	,
9936	2739	39	and	and	CC
9936	2739	40	carbohydrate	carbohydrate	NN
9936	2739	41	must	must	MD
9936	2739	42	be	be	VB
9936	2739	43	added	add	VBN
9936	2739	44	.	.	.
9936	2740	1	In	in	IN
9936	2740	2	itself	-PRON-	PRP
9936	2740	3	,	,	,
9936	2740	4	it	-PRON-	PRP
9936	2740	5	is	be	VBZ
9936	2740	6	valuable	valuable	JJ
9936	2740	7	for	for	IN
9936	2740	8	its	-PRON-	PRP$
9936	2740	9	mineral	mineral	NN
9936	2740	10	salts	salt	NNS
9936	2740	11	and	and	CC
9936	2740	12	bulk	bulk	NN
9936	2740	13	.	.	.
9936	2741	1	Numerous	numerous	JJ
9936	2741	2	varieties	variety	NNS
9936	2741	3	of	of	IN
9936	2741	4	cabbage	cabbage	NN
9936	2741	5	can	can	MD
9936	2741	6	be	be	VB
9936	2741	7	procured	procure	VBN
9936	2741	8	,	,	,
9936	2741	9	but	but	CC
9936	2741	10	only	only	RB
9936	2741	11	three	three	CD
9936	2741	12	are	be	VBP
9936	2741	13	commonly	commonly	RB
9936	2741	14	used	use	VBN
9936	2741	15	.	.	.
9936	2742	1	These	these	DT
9936	2742	2	include	include	VBP
9936	2742	3	_	_	NNP
9936	2742	4	white	white	JJ
9936	2742	5	cabbage	cabbage	NN
9936	2742	6	_	_	NNP
9936	2742	7	,	,	,
9936	2742	8	which	which	WDT
9936	2742	9	is	be	VBZ
9936	2742	10	used	use	VBN
9936	2742	11	the	the	DT
9936	2742	12	most	most	JJS
9936	2742	13	;	;	:
9936	2742	14	_	_	NNP
9936	2742	15	purple	purple	JJ
9936	2742	16	cabbage	cabbage	NN
9936	2742	17	_	_	NNP
9936	2742	18	,	,	,
9936	2742	19	which	which	WDT
9936	2742	20	is	be	VBZ
9936	2742	21	very	very	RB
9936	2742	22	dark	dark	JJ
9936	2742	23	in	in	IN
9936	2742	24	color	color	NN
9936	2742	25	and	and	CC
9936	2742	26	contains	contain	VBZ
9936	2742	27	varying	varying	NN
9936	2742	28	shades	shade	NNS
9936	2742	29	of	of	IN
9936	2742	30	red	red	JJ
9936	2742	31	and	and	CC
9936	2742	32	blue	blue	JJ
9936	2742	33	;	;	:
9936	2742	34	and	and	CC
9936	2742	35	_	_	NNP
9936	2742	36	Savoy	Savoy	NNP
9936	2742	37	cabbage	cabbage	NN
9936	2742	38	_	_	NNP
9936	2742	39	,	,	,
9936	2742	40	which	which	WDT
9936	2742	41	has	have	VBZ
9936	2742	42	a	a	DT
9936	2742	43	large	large	JJ
9936	2742	44	number	number	NN
9936	2742	45	of	of	IN
9936	2742	46	green	green	JJ
9936	2742	47	crinkled	crinkle	VBN
9936	2742	48	leaves	leave	NNS
9936	2742	49	and	and	CC
9936	2742	50	is	be	VBZ
9936	2742	51	commonly	commonly	RB
9936	2742	52	cooked	cook	VBN
9936	2742	53	by	by	IN
9936	2742	54	boiling	boil	VBG
9936	2742	55	.	.	.
9936	2743	1	85	85	CD
9936	2743	2	.	.	.
9936	2744	1	SELECTION	selection	VB
9936	2744	2	AND	and	CC
9936	2744	3	CARE	care	NN
9936	2744	4	OF	of	IN
9936	2744	5	CABBAGE.--Heads	cabbage.--head	NNS
9936	2744	6	of	of	IN
9936	2744	7	cabbage	cabbage	NN
9936	2744	8	that	that	WDT
9936	2744	9	feel	feel	VBP
9936	2744	10	firm	firm	JJ
9936	2744	11	and	and	CC
9936	2744	12	solid	solid	JJ
9936	2744	13	to	to	IN
9936	2744	14	the	the	DT
9936	2744	15	touch	touch	NN
9936	2744	16	and	and	CC
9936	2744	17	are	be	VBP
9936	2744	18	rather	rather	RB
9936	2744	19	heavy	heavy	JJ
9936	2744	20	for	for	IN
9936	2744	21	their	-PRON-	PRP$
9936	2744	22	size	size	NN
9936	2744	23	are	be	VBP
9936	2744	24	the	the	DT
9936	2744	25	best	good	JJS
9936	2744	26	to	to	TO
9936	2744	27	select	select	VB
9936	2744	28	for	for	IN
9936	2744	29	cooking	cooking	NN
9936	2744	30	purposes	purpose	NNS
9936	2744	31	.	.	.
9936	2745	1	This	this	DT
9936	2745	2	vegetable	vegetable	NN
9936	2745	3	comes	come	VBZ
9936	2745	4	into	into	IN
9936	2745	5	the	the	DT
9936	2745	6	market	market	NN
9936	2745	7	early	early	RB
9936	2745	8	in	in	IN
9936	2745	9	the	the	DT
9936	2745	10	summer	summer	NN
9936	2745	11	and	and	CC
9936	2745	12	may	may	MD
9936	2745	13	be	be	VB
9936	2745	14	had	have	VBN
9936	2745	15	until	until	IN
9936	2745	16	late	late	JJ
9936	2745	17	in	in	IN
9936	2745	18	the	the	DT
9936	2745	19	fall	fall	NN
9936	2745	20	.	.	.
9936	2746	1	As	as	IN
9936	2746	2	it	-PRON-	PRP
9936	2746	3	has	have	VBZ
9936	2746	4	excellent	excellent	JJ
9936	2746	5	keeping	keep	VBG
9936	2746	6	qualities	quality	NNS
9936	2746	7	,	,	,
9936	2746	8	it	-PRON-	PRP
9936	2746	9	may	may	MD
9936	2746	10	be	be	VB
9936	2746	11	stored	store	VBN
9936	2746	12	for	for	IN
9936	2746	13	use	use	NN
9936	2746	14	as	as	IN
9936	2746	15	a	a	DT
9936	2746	16	winter	winter	NN
9936	2746	17	vegetable	vegetable	NN
9936	2746	18	.	.	.
9936	2747	1	When	when	WRB
9936	2747	2	this	this	DT
9936	2747	3	is	be	VBZ
9936	2747	4	done	do	VBN
9936	2747	5	,	,	,
9936	2747	6	the	the	DT
9936	2747	7	stem	stem	NN
9936	2747	8	and	and	CC
9936	2747	9	the	the	DT
9936	2747	10	roots	root	NNS
9936	2747	11	should	should	MD
9936	2747	12	be	be	VB
9936	2747	13	allowed	allow	VBN
9936	2747	14	to	to	TO
9936	2747	15	remain	remain	VB
9936	2747	16	on	on	IN
9936	2747	17	the	the	DT
9936	2747	18	head	head	NN
9936	2747	19	,	,	,
9936	2747	20	for	for	IN
9936	2747	21	then	then	RB
9936	2747	22	the	the	DT
9936	2747	23	cabbage	cabbage	NN
9936	2747	24	is	be	VBZ
9936	2747	25	less	less	RBR
9936	2747	26	apt	apt	JJ
9936	2747	27	to	to	TO
9936	2747	28	wither	wither	VB
9936	2747	29	.	.	.
9936	2748	1	If	if	IN
9936	2748	2	this	this	DT
9936	2748	3	precaution	precaution	NN
9936	2748	4	is	be	VBZ
9936	2748	5	taken	take	VBN
9936	2748	6	and	and	CC
9936	2748	7	the	the	DT
9936	2748	8	cabbage	cabbage	NN
9936	2748	9	is	be	VBZ
9936	2748	10	stored	store	VBN
9936	2748	11	in	in	IN
9936	2748	12	a	a	DT
9936	2748	13	cool	cool	JJ
9936	2748	14	place	place	NN
9936	2748	15	,	,	,
9936	2748	16	no	no	DT
9936	2748	17	great	great	JJ
9936	2748	18	care	care	NN
9936	2748	19	is	be	VBZ
9936	2748	20	required	require	VBN
9936	2748	21	to	to	TO
9936	2748	22	keep	keep	VB
9936	2748	23	it	-PRON-	PRP
9936	2748	24	in	in	IN
9936	2748	25	good	good	JJ
9936	2748	26	condition	condition	NN
9936	2748	27	until	until	IN
9936	2748	28	it	-PRON-	PRP
9936	2748	29	is	be	VBZ
9936	2748	30	to	to	TO
9936	2748	31	be	be	VB
9936	2748	32	cooked	cook	VBN
9936	2748	33	unless	unless	IN
9936	2748	34	,	,	,
9936	2748	35	of	of	IN
9936	2748	36	course	course	NN
9936	2748	37	,	,	,
9936	2748	38	it	-PRON-	PRP
9936	2748	39	is	be	VBZ
9936	2748	40	kept	keep	VBN
9936	2748	41	for	for	IN
9936	2748	42	an	an	DT
9936	2748	43	abnormal	abnormal	JJ
9936	2748	44	length	length	NN
9936	2748	45	of	of	IN
9936	2748	46	time	time	NN
9936	2748	47	.	.	.
9936	2749	1	86	86	CD
9936	2749	2	.	.	.
9936	2750	1	PREPARATION	preparation	NN
9936	2750	2	AND	and	CC
9936	2750	3	COOKING	cooking	NN
9936	2750	4	OF	of	IN
9936	2750	5	CABBAGE.--To	CABBAGE.--To	NNP
9936	2750	6	prepare	prepare	VBP
9936	2750	7	cabbage	cabbage	NN
9936	2750	8	for	for	IN
9936	2750	9	cooking	cooking	NN
9936	2750	10	,	,	,
9936	2750	11	remove	remove	VB
9936	2750	12	the	the	DT
9936	2750	13	outside	outside	JJ
9936	2750	14	leaves	leave	NNS
9936	2750	15	and	and	CC
9936	2750	16	then	then	RB
9936	2750	17	cut	cut	VB
9936	2750	18	the	the	DT
9936	2750	19	head	head	NN
9936	2750	20	that	that	WDT
9936	2750	21	remains	remain	VBZ
9936	2750	22	into	into	IN
9936	2750	23	pieces	piece	NNS
9936	2750	24	of	of	IN
9936	2750	25	any	any	DT
9936	2750	26	desirable	desirable	JJ
9936	2750	27	size	size	NN
9936	2750	28	.	.	.
9936	2751	1	Whether	whether	IN
9936	2751	2	the	the	DT
9936	2751	3	cabbage	cabbage	NN
9936	2751	4	should	should	MD
9936	2751	5	be	be	VB
9936	2751	6	left	leave	VBN
9936	2751	7	in	in	IN
9936	2751	8	large	large	JJ
9936	2751	9	pieces	piece	NNS
9936	2751	10	or	or	CC
9936	2751	11	cut	cut	VBD
9936	2751	12	very	very	RB
9936	2751	13	fine	fine	JJ
9936	2751	14	depends	depend	VBZ
9936	2751	15	on	on	IN
9936	2751	16	the	the	DT
9936	2751	17	dish	dish	NN
9936	2751	18	that	that	WDT
9936	2751	19	is	be	VBZ
9936	2751	20	to	to	TO
9936	2751	21	be	be	VB
9936	2751	22	prepared	prepare	VBN
9936	2751	23	.	.	.
9936	2752	1	For	for	IN
9936	2752	2	the	the	DT
9936	2752	3	first	first	JJ
9936	2752	4	cutting	cutting	NN
9936	2752	5	,	,	,
9936	2752	6	be	be	VB
9936	2752	7	sure	sure	JJ
9936	2752	8	to	to	TO
9936	2752	9	cut	cut	VB
9936	2752	10	the	the	DT
9936	2752	11	head	head	NN
9936	2752	12	down	down	RP
9936	2752	13	through	through	IN
9936	2752	14	the	the	DT
9936	2752	15	heart	heart	NN
9936	2752	16	and	and	CC
9936	2752	17	the	the	DT
9936	2752	18	stem	stem	NN
9936	2752	19	,	,	,
9936	2752	20	so	so	IN
9936	2752	21	that	that	IN
9936	2752	22	the	the	DT
9936	2752	23	part	part	NN
9936	2752	24	not	not	RB
9936	2752	25	used	use	VBN
9936	2752	26	will	will	MD
9936	2752	27	remain	remain	VB
9936	2752	28	intact	intact	JJ
9936	2752	29	.	.	.
9936	2753	1	This	this	DT
9936	2753	2	may	may	MD
9936	2753	3	then	then	RB
9936	2753	4	be	be	VB
9936	2753	5	used	use	VBN
9936	2753	6	another	another	DT
9936	2753	7	time	time	NN
9936	2753	8	if	if	IN
9936	2753	9	it	-PRON-	PRP
9936	2753	10	is	be	VBZ
9936	2753	11	kept	keep	VBN
9936	2753	12	cool	cool	JJ
9936	2753	13	and	and	CC
9936	2753	14	moist	moist	JJ
9936	2753	15	.	.	.
9936	2754	1	In	in	IN
9936	2754	2	case	case	NN
9936	2754	3	the	the	DT
9936	2754	4	cabbage	cabbage	NN
9936	2754	5	becomes	become	VBZ
9936	2754	6	at	at	RB
9936	2754	7	all	all	RB
9936	2754	8	wilted	wilt	VBN
9936	2754	9	,	,	,
9936	2754	10	it	-PRON-	PRP
9936	2754	11	may	may	MD
9936	2754	12	be	be	VB
9936	2754	13	freshened	freshen	VBN
9936	2754	14	by	by	IN
9936	2754	15	placing	place	VBG
9936	2754	16	it	-PRON-	PRP
9936	2754	17	in	in	IN
9936	2754	18	cold	cold	JJ
9936	2754	19	water	water	NN
9936	2754	20	a	a	DT
9936	2754	21	short	short	JJ
9936	2754	22	time	time	NN
9936	2754	23	before	before	IN
9936	2754	24	it	-PRON-	PRP
9936	2754	25	is	be	VBZ
9936	2754	26	to	to	TO
9936	2754	27	be	be	VB
9936	2754	28	cooked	cook	VBN
9936	2754	29	.	.	.
9936	2755	1	87	87	CD
9936	2755	2	.	.	.
9936	2756	1	Cabbage	cabbage	NN
9936	2756	2	is	be	VBZ
9936	2756	3	a	a	DT
9936	2756	4	vegetable	vegetable	NN
9936	2756	5	that	that	WDT
9936	2756	6	has	have	VBZ
9936	2756	7	many	many	JJ
9936	2756	8	uses	use	NNS
9936	2756	9	and	and	CC
9936	2756	10	is	be	VBZ
9936	2756	11	eaten	eat	VBN
9936	2756	12	both	both	DT
9936	2756	13	raw	raw	JJ
9936	2756	14	and	and	CC
9936	2756	15	cooked	cooked	JJ
9936	2756	16	.	.	.
9936	2757	1	Numerous	numerous	JJ
9936	2757	2	opinions	opinion	NNS
9936	2757	3	exist	exist	VBP
9936	2757	4	about	about	IN
9936	2757	5	the	the	DT
9936	2757	6	difference	difference	NN
9936	2757	7	in	in	IN
9936	2757	8	digestibility	digestibility	NN
9936	2757	9	between	between	IN
9936	2757	10	raw	raw	JJ
9936	2757	11	and	and	CC
9936	2757	12	cooked	cooked	JJ
9936	2757	13	cabbage	cabbage	NN
9936	2757	14	,	,	,
9936	2757	15	as	as	RB
9936	2757	16	well	well	RB
9936	2757	17	as	as	IN
9936	2757	18	the	the	DT
9936	2757	19	best	good	JJS
9936	2757	20	ways	way	NNS
9936	2757	21	in	in	IN
9936	2757	22	which	which	WDT
9936	2757	23	to	to	TO
9936	2757	24	cook	cook	VB
9936	2757	25	this	this	DT
9936	2757	26	vegetable	vegetable	NN
9936	2757	27	.	.	.
9936	2758	1	It	-PRON-	PRP
9936	2758	2	may	may	MD
9936	2758	3	be	be	VB
9936	2758	4	true	true	JJ
9936	2758	5	that	that	IN
9936	2758	6	in	in	IN
9936	2758	7	some	some	DT
9936	2758	8	cases	case	NNS
9936	2758	9	raw	raw	JJ
9936	2758	10	cabbage	cabbage	NN
9936	2758	11	does	do	VBZ
9936	2758	12	not	not	RB
9936	2758	13	cause	cause	VB
9936	2758	14	the	the	DT
9936	2758	15	disagreeable	disagreeable	JJ
9936	2758	16	effect	effect	NN
9936	2758	17	that	that	WDT
9936	2758	18	cooked	cooked	JJ
9936	2758	19	cabbage	cabbage	NN
9936	2758	20	often	often	RB
9936	2758	21	does	do	VBZ
9936	2758	22	,	,	,
9936	2758	23	but	but	CC
9936	2758	24	the	the	DT
9936	2758	25	reason	reason	NN
9936	2758	26	for	for	IN
9936	2758	27	this	this	DT
9936	2758	28	is	be	VBZ
9936	2758	29	that	that	DT
9936	2758	30	cabbage	cabbage	NN
9936	2758	31	when	when	WRB
9936	2758	32	raw	raw	NNP
9936	2758	33	has	have	VBZ
9936	2758	34	a	a	DT
9936	2758	35	milder	milder	NN
9936	2758	36	flavor	flavor	NN
9936	2758	37	than	than	IN
9936	2758	38	when	when	WRB
9936	2758	39	cooked	cook	VBN
9936	2758	40	,	,	,
9936	2758	41	cabbage	cabbage	NN
9936	2758	42	generally	generally	RB
9936	2758	43	developing	develop	VBG
9936	2758	44	during	during	IN
9936	2758	45	the	the	DT
9936	2758	46	cooking	cooking	NN
9936	2758	47	a	a	DT
9936	2758	48	strong	strong	JJ
9936	2758	49	flavor	flavor	NN
9936	2758	50	that	that	WDT
9936	2758	51	causes	cause	VBZ
9936	2758	52	trouble	trouble	NN
9936	2758	53	.	.	.
9936	2759	1	The	the	DT
9936	2759	2	flavor	flavor	NN
9936	2759	3	of	of	IN
9936	2759	4	cabbage	cabbage	NN
9936	2759	5	,	,	,
9936	2759	6	however	however	RB
9936	2759	7	,	,	,
9936	2759	8	may	may	MD
9936	2759	9	be	be	VB
9936	2759	10	dissipated	dissipate	VBN
9936	2759	11	if	if	IN
9936	2759	12	attention	attention	NN
9936	2759	13	is	be	VBZ
9936	2759	14	given	give	VBN
9936	2759	15	to	to	IN
9936	2759	16	the	the	DT
9936	2759	17	cooking	cooking	NN
9936	2759	18	,	,	,
9936	2759	19	so	so	IN
9936	2759	20	that	that	IN
9936	2759	21	,	,	,
9936	2759	22	when	when	WRB
9936	2759	23	properly	properly	RB
9936	2759	24	prepared	prepared	JJ
9936	2759	25	,	,	,
9936	2759	26	cabbage	cabbage	NN
9936	2759	27	can	can	MD
9936	2759	28	be	be	VB
9936	2759	29	eaten	eat	VBN
9936	2759	30	with	with	IN
9936	2759	31	little	little	JJ
9936	2759	32	fear	fear	NN
9936	2759	33	of	of	IN
9936	2759	34	indigestion	indigestion	NN
9936	2759	35	.	.	.
9936	2760	1	88	88	CD
9936	2760	2	.	.	.
9936	2761	1	When	when	WRB
9936	2761	2	cabbage	cabbage	NN
9936	2761	3	is	be	VBZ
9936	2761	4	cooked	cook	VBN
9936	2761	5	,	,	,
9936	2761	6	it	-PRON-	PRP
9936	2761	7	is	be	VBZ
9936	2761	8	usually	usually	RB
9936	2761	9	boiled	boil	VBN
9936	2761	10	like	like	IN
9936	2761	11	other	other	JJ
9936	2761	12	vegetables	vegetable	NNS
9936	2761	13	;	;	:
9936	2761	14	that	that	RB
9936	2761	15	is	is	RB
9936	2761	16	,	,	,
9936	2761	17	it	-PRON-	PRP
9936	2761	18	is	be	VBZ
9936	2761	19	covered	cover	VBN
9936	2761	20	well	well	RB
9936	2761	21	with	with	IN
9936	2761	22	boiling	boil	VBG
9936	2761	23	water	water	NN
9936	2761	24	to	to	TO
9936	2761	25	which	which	WDT
9936	2761	26	1	1	CD
9936	2761	27	teaspoonful	teaspoonful	JJ
9936	2761	28	of	of	IN
9936	2761	29	salt	salt	NN
9936	2761	30	is	be	VBZ
9936	2761	31	added	add	VBN
9936	2761	32	for	for	IN
9936	2761	33	each	each	DT
9936	2761	34	quart	quart	NN
9936	2761	35	,	,	,
9936	2761	36	and	and	CC
9936	2761	37	then	then	RB
9936	2761	38	allowed	allow	VBN
9936	2761	39	to	to	TO
9936	2761	40	boil	boil	VB
9936	2761	41	until	until	IN
9936	2761	42	it	-PRON-	PRP
9936	2761	43	can	can	MD
9936	2761	44	be	be	VB
9936	2761	45	easily	easily	RB
9936	2761	46	pierced	pierce	VBN
9936	2761	47	with	with	IN
9936	2761	48	a	a	DT
9936	2761	49	fork	fork	NN
9936	2761	50	.	.	.
9936	2762	1	Its	-PRON-	PRP$
9936	2762	2	cooking	cooking	NN
9936	2762	3	differs	differ	VBZ
9936	2762	4	,	,	,
9936	2762	5	however	however	RB
9936	2762	6	,	,	,
9936	2762	7	from	from	IN
9936	2762	8	that	that	DT
9936	2762	9	of	of	IN
9936	2762	10	many	many	JJ
9936	2762	11	vegetables	vegetable	NNS
9936	2762	12	,	,	,
9936	2762	13	string	string	NN
9936	2762	14	beans	bean	NNS
9936	2762	15	,	,	,
9936	2762	16	for	for	IN
9936	2762	17	instance	instance	NN
9936	2762	18	,	,	,
9936	2762	19	in	in	IN
9936	2762	20	that	that	IN
9936	2762	21	it	-PRON-	PRP
9936	2762	22	is	be	VBZ
9936	2762	23	carried	carry	VBN
9936	2762	24	on	on	RP
9936	2762	25	with	with	IN
9936	2762	26	the	the	DT
9936	2762	27	cover	cover	NN
9936	2762	28	removed	remove	VBN
9936	2762	29	from	from	IN
9936	2762	30	the	the	DT
9936	2762	31	kettle	kettle	NN
9936	2762	32	.	.	.
9936	2763	1	This	this	DT
9936	2763	2	plan	plan	NN
9936	2763	3	permits	permit	VBZ
9936	2763	4	of	of	IN
9936	2763	5	the	the	DT
9936	2763	6	evaporation	evaporation	NN
9936	2763	7	of	of	IN
9936	2763	8	much	much	JJ
9936	2763	9	of	of	IN
9936	2763	10	the	the	DT
9936	2763	11	strong	strong	JJ
9936	2763	12	flavor	flavor	NN
9936	2763	13	,	,	,
9936	2763	14	which	which	WDT
9936	2763	15	arises	arise	VBZ
9936	2763	16	in	in	IN
9936	2763	17	the	the	DT
9936	2763	18	steam	steam	NN
9936	2763	19	and	and	CC
9936	2763	20	which	which	WDT
9936	2763	21	would	would	MD
9936	2763	22	otherwise	otherwise	RB
9936	2763	23	be	be	VB
9936	2763	24	reabsorbed	reabsorb	VBN
9936	2763	25	by	by	IN
9936	2763	26	the	the	DT
9936	2763	27	cabbage	cabbage	NN
9936	2763	28	.	.	.
9936	2764	1	Since	since	IN
9936	2764	2	it	-PRON-	PRP
9936	2764	3	is	be	VBZ
9936	2764	4	the	the	DT
9936	2764	5	retention	retention	NN
9936	2764	6	of	of	IN
9936	2764	7	this	this	DT
9936	2764	8	flavor	flavor	NN
9936	2764	9	,	,	,
9936	2764	10	together	together	RB
9936	2764	11	with	with	IN
9936	2764	12	long	long	JJ
9936	2764	13	cooking	cooking	NN
9936	2764	14	,	,	,
9936	2764	15	that	that	WDT
9936	2764	16	causes	cause	VBZ
9936	2764	17	this	this	DT
9936	2764	18	vegetable	vegetable	NN
9936	2764	19	to	to	TO
9936	2764	20	disagree	disagree	VB
9936	2764	21	with	with	IN
9936	2764	22	persons	person	NNS
9936	2764	23	who	who	WP
9936	2764	24	eat	eat	VBP
9936	2764	25	it	-PRON-	PRP
9936	2764	26	,	,	,
9936	2764	27	both	both	DT
9936	2764	28	of	of	IN
9936	2764	29	these	these	DT
9936	2764	30	points	point	NNS
9936	2764	31	should	should	MD
9936	2764	32	be	be	VB
9936	2764	33	carefully	carefully	RB
9936	2764	34	watched	watch	VBN
9936	2764	35	.	.	.
9936	2765	1	If	if	IN
9936	2765	2	it	-PRON-	PRP
9936	2765	3	is	be	VBZ
9936	2765	4	cooked	cook	VBN
9936	2765	5	in	in	IN
9936	2765	6	an	an	DT
9936	2765	7	open	open	JJ
9936	2765	8	vessel	vessel	NN
9936	2765	9	and	and	CC
9936	2765	10	it	-PRON-	PRP
9936	2765	11	is	be	VBZ
9936	2765	12	boiled	boil	VBN
9936	2765	13	just	just	RB
9936	2765	14	long	long	RB
9936	2765	15	enough	enough	RB
9936	2765	16	to	to	TO
9936	2765	17	be	be	VB
9936	2765	18	tender	tender	JJ
9936	2765	19	,	,	,
9936	2765	20	so	so	IN
9936	2765	21	that	that	IN
9936	2765	22	when	when	WRB
9936	2765	23	done	do	VBN
9936	2765	24	it	-PRON-	PRP
9936	2765	25	is	be	VBZ
9936	2765	26	white	white	JJ
9936	2765	27	and	and	CC
9936	2765	28	fresh	fresh	JJ
9936	2765	29	-	-	HYPH
9936	2765	30	looking	looking	JJ
9936	2765	31	and	and	CC
9936	2765	32	not	not	RB
9936	2765	33	in	in	IN
9936	2765	34	any	any	DT
9936	2765	35	way	way	NN
9936	2765	36	discolored	discolor	VBN
9936	2765	37	,	,	,
9936	2765	38	an	an	DT
9936	2765	39	easily	easily	RB
9936	2765	40	digested	digest	VBN
9936	2765	41	dish	dish	NN
9936	2765	42	will	will	MD
9936	2765	43	be	be	VB
9936	2765	44	the	the	DT
9936	2765	45	result	result	NN
9936	2765	46	.	.	.
9936	2766	1	Usually	usually	RB
9936	2766	2	cabbage	cabbage	NN
9936	2766	3	will	will	MD
9936	2766	4	cook	cook	VB
9936	2766	5	sufficiently	sufficiently	RB
9936	2766	6	in	in	IN
9936	2766	7	1/2	1/2	CD
9936	2766	8	hour	hour	NN
9936	2766	9	and	and	CC
9936	2766	10	often	often	RB
9936	2766	11	in	in	IN
9936	2766	12	less	less	JJR
9936	2766	13	time	time	NN
9936	2766	14	.	.	.
9936	2767	1	89	89	CD
9936	2767	2	.	.	.
9936	2768	1	BOILED	BOILED	NNP
9936	2768	2	CABBAGE.--Although	cabbage.--although	CD
9936	2768	3	cabbage	cabbage	NN
9936	2768	4	permits	permit	NNS
9936	2768	5	of	of	IN
9936	2768	6	numerous	numerous	JJ
9936	2768	7	methods	method	NNS
9936	2768	8	of	of	IN
9936	2768	9	preparation	preparation	NN
9936	2768	10	,	,	,
9936	2768	11	plain	plain	JJ
9936	2768	12	boiled	boil	VBN
9936	2768	13	cabbage	cabbage	NN
9936	2768	14	finds	find	VBZ
9936	2768	15	favor	favor	NN
9936	2768	16	with	with	IN
9936	2768	17	many	many	JJ
9936	2768	18	persons	person	NNS
9936	2768	19	.	.	.
9936	2769	1	Generally	generally	RB
9936	2769	2	,	,	,
9936	2769	3	cabbage	cabbage	NN
9936	2769	4	prepared	prepare	VBN
9936	2769	5	in	in	IN
9936	2769	6	this	this	DT
9936	2769	7	way	way	NN
9936	2769	8	is	be	VBZ
9936	2769	9	merely	merely	RB
9936	2769	10	seasoned	season	VBN
9936	2769	11	with	with	IN
9936	2769	12	butter	butter	NN
9936	2769	13	and	and	CC
9936	2769	14	served	serve	VBD
9936	2769	15	in	in	IN
9936	2769	16	a	a	DT
9936	2769	17	part	part	NN
9936	2769	18	of	of	IN
9936	2769	19	the	the	DT
9936	2769	20	liquid	liquid	NN
9936	2769	21	in	in	IN
9936	2769	22	which	which	WDT
9936	2769	23	it	-PRON-	PRP
9936	2769	24	is	be	VBZ
9936	2769	25	cooked	cook	VBN
9936	2769	26	,	,	,
9936	2769	27	but	but	CC
9936	2769	28	it	-PRON-	PRP
9936	2769	29	has	have	VBZ
9936	2769	30	a	a	DT
9936	2769	31	more	more	RBR
9936	2769	32	appetizing	appetizing	JJ
9936	2769	33	flavor	flavor	NN
9936	2769	34	if	if	IN
9936	2769	35	bacon	bacon	NN
9936	2769	36	or	or	CC
9936	2769	37	ham	ham	JJ
9936	2769	38	fat	fat	NN
9936	2769	39	is	be	VBZ
9936	2769	40	used	use	VBN
9936	2769	41	for	for	IN
9936	2769	42	seasoning	seasoning	NN
9936	2769	43	or	or	CC
9936	2769	44	if	if	IN
9936	2769	45	a	a	DT
9936	2769	46	small	small	JJ
9936	2769	47	quantity	quantity	NN
9936	2769	48	of	of	IN
9936	2769	49	ham	ham	NN
9936	2769	50	or	or	CC
9936	2769	51	salt	salt	NN
9936	2769	52	pork	pork	NN
9936	2769	53	is	be	VBZ
9936	2769	54	cooked	cook	VBN
9936	2769	55	with	with	IN
9936	2769	56	it	-PRON-	PRP
9936	2769	57	.	.	.
9936	2770	1	To	to	TO
9936	2770	2	prepare	prepare	VB
9936	2770	3	boiled	boil	VBN
9936	2770	4	cabbage	cabbage	NN
9936	2770	5	,	,	,
9936	2770	6	remove	remove	VB
9936	2770	7	the	the	DT
9936	2770	8	outside	outside	JJ
9936	2770	9	leaves	leave	NNS
9936	2770	10	from	from	IN
9936	2770	11	a	a	DT
9936	2770	12	head	head	NN
9936	2770	13	of	of	IN
9936	2770	14	cabbage	cabbage	NN
9936	2770	15	,	,	,
9936	2770	16	cut	cut	VB
9936	2770	17	it	-PRON-	PRP
9936	2770	18	in	in	IN
9936	2770	19	half	half	NN
9936	2770	20	down	down	RB
9936	2770	21	through	through	IN
9936	2770	22	the	the	DT
9936	2770	23	heart	heart	NN
9936	2770	24	,	,	,
9936	2770	25	and	and	CC
9936	2770	26	then	then	RB
9936	2770	27	cut	cut	VB
9936	2770	28	each	each	DT
9936	2770	29	half	half	NN
9936	2770	30	into	into	IN
9936	2770	31	coarse	coarse	JJ
9936	2770	32	pieces	piece	NNS
9936	2770	33	.	.	.
9936	2771	1	Unless	unless	IN
9936	2771	2	it	-PRON-	PRP
9936	2771	3	is	be	VBZ
9936	2771	4	very	very	RB
9936	2771	5	fresh	fresh	JJ
9936	2771	6	,	,	,
9936	2771	7	allow	allow	VBP
9936	2771	8	it	-PRON-	PRP
9936	2771	9	to	to	TO
9936	2771	10	stand	stand	VB
9936	2771	11	in	in	IN
9936	2771	12	cold	cold	JJ
9936	2771	13	water	water	NN
9936	2771	14	for	for	IN
9936	2771	15	at	at	RB
9936	2771	16	least	least	JJS
9936	2771	17	1	1	CD
9936	2771	18	hour	hour	NN
9936	2771	19	before	before	IN
9936	2771	20	cooking	cooking	NN
9936	2771	21	.	.	.
9936	2772	1	Put	put	VB
9936	2772	2	it	-PRON-	PRP
9936	2772	3	into	into	IN
9936	2772	4	a	a	DT
9936	2772	5	kettle	kettle	NN
9936	2772	6	or	or	CC
9936	2772	7	a	a	DT
9936	2772	8	saucepan	saucepan	NN
9936	2772	9	,	,	,
9936	2772	10	cover	cover	VB
9936	2772	11	well	well	RB
9936	2772	12	with	with	IN
9936	2772	13	boiling	boiling	NN
9936	2772	14	water	water	NN
9936	2772	15	,	,	,
9936	2772	16	and	and	CC
9936	2772	17	add	add	VB
9936	2772	18	1	1	CD
9936	2772	19	teaspoonful	teaspoonful	NN
9936	2772	20	of	of	IN
9936	2772	21	salt	salt	NN
9936	2772	22	for	for	IN
9936	2772	23	each	each	DT
9936	2772	24	quart	quart	NN
9936	2772	25	of	of	IN
9936	2772	26	water	water	NN
9936	2772	27	.	.	.
9936	2773	1	If	if	IN
9936	2773	2	ham	ham	NN
9936	2773	3	or	or	CC
9936	2773	4	salt	salt	NN
9936	2773	5	pork	pork	NN
9936	2773	6	is	be	VBZ
9936	2773	7	to	to	TO
9936	2773	8	be	be	VB
9936	2773	9	cooked	cook	VBN
9936	2773	10	with	with	IN
9936	2773	11	the	the	DT
9936	2773	12	cabbage	cabbage	NN
9936	2773	13	,	,	,
9936	2773	14	put	put	VB
9936	2773	15	a	a	DT
9936	2773	16	small	small	JJ
9936	2773	17	piece	piece	NN
9936	2773	18	in	in	IN
9936	2773	19	the	the	DT
9936	2773	20	kettle	kettle	NN
9936	2773	21	with	with	IN
9936	2773	22	the	the	DT
9936	2773	23	cabbage	cabbage	NN
9936	2773	24	.	.	.
9936	2774	1	Allow	allow	VB
9936	2774	2	the	the	DT
9936	2774	3	cabbage	cabbage	NN
9936	2774	4	to	to	TO
9936	2774	5	cook	cook	VB
9936	2774	6	with	with	IN
9936	2774	7	the	the	DT
9936	2774	8	cover	cover	NN
9936	2774	9	removed	remove	VBN
9936	2774	10	until	until	IN
9936	2774	11	it	-PRON-	PRP
9936	2774	12	is	be	VBZ
9936	2774	13	sufficiently	sufficiently	RB
9936	2774	14	tender	tender	JJ
9936	2774	15	to	to	TO
9936	2774	16	be	be	VB
9936	2774	17	pierced	pierce	VBN
9936	2774	18	with	with	IN
9936	2774	19	a	a	DT
9936	2774	20	fork	fork	NN
9936	2774	21	.	.	.
9936	2775	1	Pour	pour	VB
9936	2775	2	off	off	RP
9936	2775	3	all	all	DT
9936	2775	4	or	or	CC
9936	2775	5	a	a	DT
9936	2775	6	part	part	NN
9936	2775	7	of	of	IN
9936	2775	8	the	the	DT
9936	2775	9	liquid	liquid	NN
9936	2775	10	,	,	,
9936	2775	11	depending	depend	VBG
9936	2775	12	on	on	IN
9936	2775	13	whether	whether	IN
9936	2775	14	it	-PRON-	PRP
9936	2775	15	is	be	VBZ
9936	2775	16	to	to	TO
9936	2775	17	be	be	VB
9936	2775	18	served	serve	VBN
9936	2775	19	dry	dry	JJ
9936	2775	20	or	or	CC
9936	2775	21	in	in	IN
9936	2775	22	its	-PRON-	PRP$
9936	2775	23	own	own	JJ
9936	2775	24	liquid	liquid	NN
9936	2775	25	,	,	,
9936	2775	26	and	and	CC
9936	2775	27	then	then	RB
9936	2775	28	,	,	,
9936	2775	29	in	in	IN
9936	2775	30	case	case	NN
9936	2775	31	it	-PRON-	PRP
9936	2775	32	has	have	VBZ
9936	2775	33	been	be	VBN
9936	2775	34	cooked	cook	VBN
9936	2775	35	alone	alone	RB
9936	2775	36	,	,	,
9936	2775	37	add	add	VB
9936	2775	38	butter	butter	NN
9936	2775	39	or	or	CC
9936	2775	40	ham	ham	NN
9936	2775	41	or	or	CC
9936	2775	42	bacon	bacon	NN
9936	2775	43	fat	fat	NN
9936	2775	44	for	for	IN
9936	2775	45	flavor	flavor	NN
9936	2775	46	.	.	.
9936	2776	1	If	if	IN
9936	2776	2	not	not	RB
9936	2776	3	sufficiently	sufficiently	RB
9936	2776	4	seasoned	season	VBN
9936	2776	5	,	,	,
9936	2776	6	add	add	VB
9936	2776	7	pepper	pepper	NN
9936	2776	8	and	and	CC
9936	2776	9	more	more	JJR
9936	2776	10	salt	salt	NN
9936	2776	11	.	.	.
9936	2777	1	90	90	CD
9936	2777	2	.	.	.
9936	2778	1	CREAMED	CREAMED	NNP
9936	2778	2	CABBAGE.--When	CABBAGE.--When	NNP
9936	2778	3	cabbage	cabbage	NN
9936	2778	4	is	be	VBZ
9936	2778	5	to	to	TO
9936	2778	6	be	be	VB
9936	2778	7	creamed	cream	VBN
9936	2778	8	,	,	,
9936	2778	9	it	-PRON-	PRP
9936	2778	10	is	be	VBZ
9936	2778	11	cut	cut	VBN
9936	2778	12	up	up	RP
9936	2778	13	into	into	IN
9936	2778	14	fairly	fairly	RB
9936	2778	15	fine	fine	JJ
9936	2778	16	pieces	piece	NNS
9936	2778	17	with	with	IN
9936	2778	18	a	a	DT
9936	2778	19	sharp	sharp	JJ
9936	2778	20	knife	knife	NN
9936	2778	21	.	.	.
9936	2779	1	The	the	DT
9936	2779	2	cream	cream	NN
9936	2779	3	sauce	sauce	NN
9936	2779	4	that	that	WDT
9936	2779	5	is	be	VBZ
9936	2779	6	added	add	VBN
9936	2779	7	to	to	IN
9936	2779	8	it	-PRON-	PRP
9936	2779	9	provides	provide	VBZ
9936	2779	10	considerable	considerable	JJ
9936	2779	11	food	food	NN
9936	2779	12	value	value	NN
9936	2779	13	and	and	CC
9936	2779	14	greatly	greatly	RB
9936	2779	15	improves	improve	VBZ
9936	2779	16	its	-PRON-	PRP$
9936	2779	17	flavor	flavor	NN
9936	2779	18	.	.	.
9936	2780	1	CREAMED	creamed	JJ
9936	2780	2	CABBAGE	cabbage	NN
9936	2780	3	(	(	-LRB-
9936	2780	4	Sufficient	sufficient	JJ
9936	2780	5	to	to	TO
9936	2780	6	Serve	serve	VB
9936	2780	7	Six	six	CD
9936	2780	8	)	)	-RRB-
9936	2780	9	4	4	CD
9936	2780	10	c.	c.	NN
9936	2780	11	finely	finely	RB
9936	2780	12	cut	cut	VBN
9936	2780	13	cabbage	cabbage	NN
9936	2780	14	2	2	CD
9936	2780	15	Tb	Tb	NNP
9936	2780	16	.	.	.
9936	2781	1	butter	butter	NN
9936	2781	2	2	2	CD
9936	2781	3	Tb	Tb	NNP
9936	2781	4	.	.	.
9936	2782	1	flour	flour	NN
9936	2782	2	1/2	1/2	CD
9936	2782	3	tsp	tsp	NN
9936	2782	4	.	.	.
9936	2783	1	salt	salt	NNP
9936	2783	2	Dash	Dash	NNP
9936	2783	3	of	of	IN
9936	2783	4	pepper	pepper	NN
9936	2783	5	1/2	1/2	CD
9936	2783	6	c.	c.	NN
9936	2783	7	milk	milk	NN
9936	2783	8	or	or	CC
9936	2783	9	thin	thin	JJ
9936	2783	10	cream	cream	NN
9936	2783	11	1/2	1/2	CD
9936	2783	12	c.	c.	NN
9936	2783	13	liquid	liquid	NN
9936	2783	14	from	from	IN
9936	2783	15	cabbage	cabbage	NN
9936	2783	16	Cook	Cook	NNP
9936	2783	17	the	the	DT
9936	2783	18	cabbage	cabbage	NN
9936	2783	19	according	accord	VBG
9936	2783	20	to	to	IN
9936	2783	21	the	the	DT
9936	2783	22	directions	direction	NNS
9936	2783	23	given	give	VBN
9936	2783	24	in	in	IN
9936	2783	25	Art	art	NN
9936	2783	26	.	.	.
9936	2784	1	89	89	CD
9936	2784	2	until	until	IN
9936	2784	3	it	-PRON-	PRP
9936	2784	4	is	be	VBZ
9936	2784	5	tender	tender	JJ
9936	2784	6	and	and	CC
9936	2784	7	then	then	RB
9936	2784	8	drain	drain	VB
9936	2784	9	the	the	DT
9936	2784	10	water	water	NN
9936	2784	11	from	from	IN
9936	2784	12	it	-PRON-	PRP
9936	2784	13	.	.	.
9936	2785	1	While	while	IN
9936	2785	2	it	-PRON-	PRP
9936	2785	3	is	be	VBZ
9936	2785	4	cooking	cook	VBG
9936	2785	5	,	,	,
9936	2785	6	melt	melt	VB
9936	2785	7	the	the	DT
9936	2785	8	butter	butter	NN
9936	2785	9	in	in	IN
9936	2785	10	a	a	DT
9936	2785	11	double	double	JJ
9936	2785	12	boiler	boiler	NN
9936	2785	13	,	,	,
9936	2785	14	add	add	VB
9936	2785	15	the	the	DT
9936	2785	16	flour	flour	NN
9936	2785	17	,	,	,
9936	2785	18	and	and	CC
9936	2785	19	stir	stir	VB
9936	2785	20	until	until	IN
9936	2785	21	smooth	smooth	JJ
9936	2785	22	.	.	.
9936	2786	1	Pour	pour	VB
9936	2786	2	in	in	IN
9936	2786	3	the	the	DT
9936	2786	4	heated	heated	JJ
9936	2786	5	liquid	liquid	NN
9936	2786	6	and	and	CC
9936	2786	7	season	season	NN
9936	2786	8	with	with	IN
9936	2786	9	the	the	DT
9936	2786	10	salt	salt	NN
9936	2786	11	and	and	CC
9936	2786	12	pepper	pepper	NN
9936	2786	13	.	.	.
9936	2787	1	Stir	stir	VB
9936	2787	2	until	until	IN
9936	2787	3	the	the	DT
9936	2787	4	flour	flour	NN
9936	2787	5	is	be	VBZ
9936	2787	6	thickened	thicken	VBN
9936	2787	7	and	and	CC
9936	2787	8	the	the	DT
9936	2787	9	sauce	sauce	NN
9936	2787	10	is	be	VBZ
9936	2787	11	smooth	smooth	JJ
9936	2787	12	.	.	.
9936	2788	1	Pour	pour	VB
9936	2788	2	this	this	DT
9936	2788	3	over	over	IN
9936	2788	4	the	the	DT
9936	2788	5	cabbage	cabbage	NN
9936	2788	6	,	,	,
9936	2788	7	heat	heat	VBP
9936	2788	8	together	together	RB
9936	2788	9	for	for	IN
9936	2788	10	a	a	DT
9936	2788	11	few	few	JJ
9936	2788	12	minutes	minute	NNS
9936	2788	13	,	,	,
9936	2788	14	and	and	CC
9936	2788	15	serve	serve	VB
9936	2788	16	hot	hot	JJ
9936	2788	17	.	.	.
9936	2789	1	91	91	CD
9936	2789	2	.	.	.
9936	2790	1	SCALLOPED	SCALLOPED	NNP
9936	2790	2	CABBAGE.--Scalloped	cabbage.--scallope	VBD
9936	2790	3	cabbage	cabbage	NN
9936	2790	4	is	be	VBZ
9936	2790	5	a	a	DT
9936	2790	6	particularly	particularly	RB
9936	2790	7	appetizing	appetize	VBG
9936	2790	8	vegetable	vegetable	NN
9936	2790	9	dish	dish	NN
9936	2790	10	,	,	,
9936	2790	11	and	and	CC
9936	2790	12	,	,	,
9936	2790	13	on	on	IN
9936	2790	14	account	account	NN
9936	2790	15	of	of	IN
9936	2790	16	the	the	DT
9936	2790	17	ingredients	ingredient	NNS
9936	2790	18	used	use	VBN
9936	2790	19	in	in	IN
9936	2790	20	its	-PRON-	PRP$
9936	2790	21	preparation	preparation	NN
9936	2790	22	,	,	,
9936	2790	23	it	-PRON-	PRP
9936	2790	24	is	be	VBZ
9936	2790	25	more	more	RBR
9936	2790	26	nutritious	nutritious	JJ
9936	2790	27	than	than	IN
9936	2790	28	some	some	DT
9936	2790	29	of	of	IN
9936	2790	30	the	the	DT
9936	2790	31	other	other	JJ
9936	2790	32	dishes	dish	NNS
9936	2790	33	in	in	IN
9936	2790	34	which	which	WDT
9936	2790	35	cabbage	cabbage	NN
9936	2790	36	is	be	VBZ
9936	2790	37	used	use	VBN
9936	2790	38	.	.	.
9936	2791	1	SCALLOPED	SCALLOPED	NNP
9936	2791	2	CABBAGE	CABBAGE	NNP
9936	2791	3	(	(	-LRB-
9936	2791	4	Sufficient	sufficient	JJ
9936	2791	5	to	to	TO
9936	2791	6	Serve	serve	VB
9936	2791	7	Six	six	CD
9936	2791	8	)	)	-RRB-
9936	2791	9	4	4	CD
9936	2791	10	c.	c.	NN
9936	2791	11	cabbage	cabbage	NN
9936	2791	12	1	1	CD
9936	2791	13	c.	c.	NN
9936	2791	14	buttered	butter	VBD
9936	2791	15	crumbs	crumb	VBZ
9936	2791	16	2	2	CD
9936	2791	17	Tb	Tb	NNP
9936	2791	18	.	.	.
9936	2792	1	butter	butter	NN
9936	2792	2	2	2	CD
9936	2792	3	Tb	Tb	NNP
9936	2792	4	.	.	.
9936	2793	1	flour	flour	NN
9936	2793	2	1	1	CD
9936	2793	3	tsp	tsp	NN
9936	2793	4	.	.	.
9936	2794	1	salt	salt	NN
9936	2794	2	1/8	1/8	CD
9936	2794	3	tsp	tsp	NN
9936	2794	4	.	.	.
9936	2795	1	pepper	pepper	NN
9936	2795	2	1	1	CD
9936	2795	3	c.	c.	NN
9936	2795	4	milk	milk	NN
9936	2795	5	1/2	1/2	CD
9936	2795	6	c.	c.	NN
9936	2795	7	liquid	liquid	NN
9936	2795	8	from	from	IN
9936	2795	9	cabbage	cabbage	NN
9936	2795	10	Cut	Cut	NNP
9936	2795	11	the	the	DT
9936	2795	12	cabbage	cabbage	NN
9936	2795	13	into	into	IN
9936	2795	14	very	very	RB
9936	2795	15	small	small	JJ
9936	2795	16	pieces	piece	NNS
9936	2795	17	with	with	IN
9936	2795	18	a	a	DT
9936	2795	19	sharp	sharp	JJ
9936	2795	20	knife	knife	NN
9936	2795	21	or	or	CC
9936	2795	22	a	a	DT
9936	2795	23	cabbage	cabbage	NN
9936	2795	24	chopper	chopper	NN
9936	2795	25	.	.	.
9936	2796	1	Cook	cook	VB
9936	2796	2	according	accord	VBG
9936	2796	3	to	to	IN
9936	2796	4	the	the	DT
9936	2796	5	directions	direction	NNS
9936	2796	6	given	give	VBN
9936	2796	7	in	in	IN
9936	2796	8	Art	art	NN
9936	2796	9	.	.	.
9936	2797	1	89	89	CD
9936	2797	2	until	until	IN
9936	2797	3	nearly	nearly	RB
9936	2797	4	tender	tender	JJ
9936	2797	5	,	,	,
9936	2797	6	and	and	CC
9936	2797	7	then	then	RB
9936	2797	8	drain	drain	VB
9936	2797	9	.	.	.
9936	2798	1	Spread	spread	VB
9936	2798	2	1/4	1/4	CD
9936	2798	3	cupful	cupful	NN
9936	2798	4	of	of	IN
9936	2798	5	the	the	DT
9936	2798	6	buttered	buttered	NN
9936	2798	7	crumbs	crumb	NNS
9936	2798	8	in	in	IN
9936	2798	9	the	the	DT
9936	2798	10	bottom	bottom	NN
9936	2798	11	of	of	IN
9936	2798	12	a	a	DT
9936	2798	13	baking	baking	NN
9936	2798	14	dish	dish	NN
9936	2798	15	,	,	,
9936	2798	16	put	put	VB
9936	2798	17	one	one	CD
9936	2798	18	-	-	HYPH
9936	2798	19	half	half	NN
9936	2798	20	of	of	IN
9936	2798	21	the	the	DT
9936	2798	22	cabbage	cabbage	NN
9936	2798	23	over	over	IN
9936	2798	24	this	this	DT
9936	2798	25	,	,	,
9936	2798	26	and	and	CC
9936	2798	27	then	then	RB
9936	2798	28	add	add	VB
9936	2798	29	another	another	DT
9936	2798	30	1/4	1/4	CD
9936	2798	31	cupful	cupful	NN
9936	2798	32	of	of	IN
9936	2798	33	the	the	DT
9936	2798	34	crumbs	crumb	NNS
9936	2798	35	and	and	CC
9936	2798	36	the	the	DT
9936	2798	37	remaining	remain	VBG
9936	2798	38	cabbage	cabbage	NN
9936	2798	39	.	.	.
9936	2799	1	Over	over	IN
9936	2799	2	this	this	DT
9936	2799	3	pour	pour	NN
9936	2799	4	a	a	DT
9936	2799	5	white	white	JJ
9936	2799	6	sauce	sauce	NN
9936	2799	7	made	make	VBN
9936	2799	8	from	from	IN
9936	2799	9	the	the	DT
9936	2799	10	butter	butter	NN
9936	2799	11	,	,	,
9936	2799	12	flour	flour	NN
9936	2799	13	,	,	,
9936	2799	14	salt	salt	NN
9936	2799	15	,	,	,
9936	2799	16	pepper	pepper	NN
9936	2799	17	,	,	,
9936	2799	18	milk	milk	NN
9936	2799	19	,	,	,
9936	2799	20	and	and	CC
9936	2799	21	liquid	liquid	NN
9936	2799	22	from	from	IN
9936	2799	23	the	the	DT
9936	2799	24	cabbage	cabbage	NN
9936	2799	25	.	.	.
9936	2800	1	Sprinkle	sprinkle	VB
9936	2800	2	the	the	DT
9936	2800	3	rest	rest	NN
9936	2800	4	of	of	IN
9936	2800	5	the	the	DT
9936	2800	6	crumbs	crumb	NNS
9936	2800	7	over	over	IN
9936	2800	8	the	the	DT
9936	2800	9	top	top	NN
9936	2800	10	.	.	.
9936	2801	1	Bake	bake	VB
9936	2801	2	in	in	IN
9936	2801	3	a	a	DT
9936	2801	4	slow	slow	JJ
9936	2801	5	oven	oven	NN
9936	2801	6	until	until	IN
9936	2801	7	the	the	DT
9936	2801	8	cabbage	cabbage	NN
9936	2801	9	is	be	VBZ
9936	2801	10	thoroughly	thoroughly	RB
9936	2801	11	heated	heat	VBN
9936	2801	12	through	through	IN
9936	2801	13	and	and	CC
9936	2801	14	the	the	DT
9936	2801	15	crumbs	crumb	NNS
9936	2801	16	are	be	VBP
9936	2801	17	browned	brown	VBN
9936	2801	18	on	on	IN
9936	2801	19	top	top	NN
9936	2801	20	.	.	.
9936	2802	1	This	this	DT
9936	2802	2	baking	baking	NN
9936	2802	3	will	will	MD
9936	2802	4	complete	complete	VB
9936	2802	5	the	the	DT
9936	2802	6	cooking	cooking	NN
9936	2802	7	of	of	IN
9936	2802	8	the	the	DT
9936	2802	9	cabbage	cabbage	NN
9936	2802	10	.	.	.
9936	2803	1	Serve	serve	VB
9936	2803	2	hot	hot	JJ
9936	2803	3	.	.	.
9936	2804	1	92	92	CD
9936	2804	2	.	.	.
9936	2805	1	HOT	hot	JJ
9936	2805	2	SLAW.--If	SLAW.--If	NNP
9936	2805	3	a	a	DT
9936	2805	4	slightly	slightly	RB
9936	2805	5	sour	sour	JJ
9936	2805	6	flavor	flavor	NN
9936	2805	7	is	be	VBZ
9936	2805	8	desired	desire	VBN
9936	2805	9	in	in	IN
9936	2805	10	a	a	DT
9936	2805	11	vegetable	vegetable	NN
9936	2805	12	dish	dish	NN
9936	2805	13	,	,	,
9936	2805	14	hot	hot	JJ
9936	2805	15	slaw	slaw	NN
9936	2805	16	will	will	MD
9936	2805	17	undoubtedly	undoubtedly	RB
9936	2805	18	appeal	appeal	VB
9936	2805	19	to	to	IN
9936	2805	20	the	the	DT
9936	2805	21	taste	taste	NN
9936	2805	22	.	.	.
9936	2806	1	HOT	hot	JJ
9936	2806	2	SLAW	slaw	NN
9936	2806	3	(	(	-LRB-
9936	2806	4	Sufficient	sufficient	JJ
9936	2806	5	to	to	TO
9936	2806	6	Serve	serve	VB
9936	2806	7	Six	six	CD
9936	2806	8	)	)	-RRB-
9936	2806	9	4	4	CD
9936	2806	10	c.	c.	NN
9936	2806	11	cabbage	cabbage	NN
9936	2806	12	1	1	CD
9936	2806	13	c.	c.	NN
9936	2806	14	water	water	NN
9936	2806	15	2	2	CD
9936	2806	16	Tb	Tb	NNP
9936	2806	17	.	.	.
9936	2807	1	butter	butter	NN
9936	2807	2	1	1	CD
9936	2807	3	Tb	Tb	NNP
9936	2807	4	.	.	.
9936	2808	1	flour	flour	NN
9936	2808	2	1/2	1/2	CD
9936	2808	3	tsp	tsp	NN
9936	2808	4	.	.	.
9936	2809	1	salt	salt	NN
9936	2809	2	1/3	1/3	CD
9936	2809	3	c.	c.	NN
9936	2809	4	vinegar	vinegar	NN
9936	2809	5	1	1	CD
9936	2809	6	egg	egg	NN
9936	2809	7	Slice	Slice	NNP
9936	2809	8	the	the	DT
9936	2809	9	cabbage	cabbage	NN
9936	2809	10	very	very	RB
9936	2809	11	fine	fine	RB
9936	2809	12	with	with	IN
9936	2809	13	a	a	DT
9936	2809	14	sharp	sharp	JJ
9936	2809	15	knife	knife	NN
9936	2809	16	or	or	CC
9936	2809	17	a	a	DT
9936	2809	18	cabbage	cabbage	NN
9936	2809	19	cutter	cutter	NN
9936	2809	20	.	.	.
9936	2810	1	Put	put	VB
9936	2810	2	it	-PRON-	PRP
9936	2810	3	in	in	IN
9936	2810	4	a	a	DT
9936	2810	5	saucepan	saucepan	NN
9936	2810	6	,	,	,
9936	2810	7	add	add	VB
9936	2810	8	the	the	DT
9936	2810	9	water	water	NN
9936	2810	10	,	,	,
9936	2810	11	and	and	CC
9936	2810	12	allow	allow	VB
9936	2810	13	it	-PRON-	PRP
9936	2810	14	to	to	TO
9936	2810	15	cook	cook	VB
9936	2810	16	until	until	IN
9936	2810	17	the	the	DT
9936	2810	18	water	water	NN
9936	2810	19	is	be	VBZ
9936	2810	20	about	about	RB
9936	2810	21	half	half	RB
9936	2810	22	evaporated	evaporate	VBN
9936	2810	23	.	.	.
9936	2811	1	Melt	melt	VB
9936	2811	2	the	the	DT
9936	2811	3	butter	butter	NN
9936	2811	4	in	in	IN
9936	2811	5	a	a	DT
9936	2811	6	pan	pan	NN
9936	2811	7	and	and	CC
9936	2811	8	to	to	IN
9936	2811	9	it	-PRON-	PRP
9936	2811	10	add	add	VB
9936	2811	11	the	the	DT
9936	2811	12	flour	flour	NN
9936	2811	13	,	,	,
9936	2811	14	salt	salt	NN
9936	2811	15	,	,	,
9936	2811	16	and	and	CC
9936	2811	17	vinegar	vinegar	NN
9936	2811	18	.	.	.
9936	2812	1	Then	then	RB
9936	2812	2	stir	stir	VB
9936	2812	3	the	the	DT
9936	2812	4	beaten	beaten	JJ
9936	2812	5	egg	egg	NN
9936	2812	6	in	in	RP
9936	2812	7	quickly	quickly	RB
9936	2812	8	and	and	CC
9936	2812	9	pour	pour	VB
9936	2812	10	this	this	DT
9936	2812	11	sauce	sauce	NN
9936	2812	12	over	over	IN
9936	2812	13	the	the	DT
9936	2812	14	cabbage	cabbage	NN
9936	2812	15	at	at	IN
9936	2812	16	once	once	RB
9936	2812	17	.	.	.
9936	2813	1	Allow	allow	VB
9936	2813	2	the	the	DT
9936	2813	3	mixture	mixture	NN
9936	2813	4	to	to	TO
9936	2813	5	cook	cook	VB
9936	2813	6	until	until	IN
9936	2813	7	the	the	DT
9936	2813	8	sauce	sauce	NN
9936	2813	9	has	have	VBZ
9936	2813	10	thickened	thicken	VBN
9936	2813	11	,	,	,
9936	2813	12	stirring	stir	VBG
9936	2813	13	constantly	constantly	RB
9936	2813	14	to	to	TO
9936	2813	15	prevent	prevent	VB
9936	2813	16	the	the	DT
9936	2813	17	curding	curding	NN
9936	2813	18	of	of	IN
9936	2813	19	the	the	DT
9936	2813	20	egg	egg	NN
9936	2813	21	.	.	.
9936	2814	1	Serve	serve	VB
9936	2814	2	hot	hot	JJ
9936	2814	3	.	.	.
9936	2815	1	93	93	CD
9936	2815	2	.	.	.
9936	2816	1	MAKING	MAKING	NNP
9936	2816	2	SAUERKRAUT.--As	SAUERKRAUT.--As	NNP
9936	2816	3	is	be	VBZ
9936	2816	4	well	well	RB
9936	2816	5	known	known	JJ
9936	2816	6	,	,	,
9936	2816	7	sauerkraut	sauerkraut	NN
9936	2816	8	is	be	VBZ
9936	2816	9	a	a	DT
9936	2816	10	cabbage	cabbage	NN
9936	2816	11	preparation	preparation	NN
9936	2816	12	that	that	WDT
9936	2816	13	is	be	VBZ
9936	2816	14	made	make	VBN
9936	2816	15	by	by	IN
9936	2816	16	salting	salt	VBG
9936	2816	17	finely	finely	RB
9936	2816	18	cut	cut	VBN
9936	2816	19	cabbage	cabbage	NN
9936	2816	20	,	,	,
9936	2816	21	packing	pack	VBG
9936	2816	22	it	-PRON-	PRP
9936	2816	23	tightly	tightly	RB
9936	2816	24	,	,	,
9936	2816	25	and	and	CC
9936	2816	26	allowing	allow	VBG
9936	2816	27	it	-PRON-	PRP
9936	2816	28	to	to	IN
9936	2816	29	ferment	ferment	NN
9936	2816	30	under	under	IN
9936	2816	31	pressure	pressure	NN
9936	2816	32	.	.	.
9936	2817	1	This	this	DT
9936	2817	2	food	food	NN
9936	2817	3	is	be	VBZ
9936	2817	4	made	make	VBN
9936	2817	5	and	and	CC
9936	2817	6	sold	sell	VBN
9936	2817	7	commercially	commercially	RB
9936	2817	8	,	,	,
9936	2817	9	so	so	IN
9936	2817	10	that	that	IN
9936	2817	11	the	the	DT
9936	2817	12	housewife	housewife	NN
9936	2817	13	can	can	MD
9936	2817	14	usually	usually	RB
9936	2817	15	purchase	purchase	VB
9936	2817	16	it	-PRON-	PRP
9936	2817	17	in	in	IN
9936	2817	18	any	any	DT
9936	2817	19	quantity	quantity	NN
9936	2817	20	she	-PRON-	PRP
9936	2817	21	desires	desire	VBZ
9936	2817	22	.	.	.
9936	2818	1	However	however	RB
9936	2818	2	,	,	,
9936	2818	3	as	as	IN
9936	2818	4	it	-PRON-	PRP
9936	2818	5	is	be	VBZ
9936	2818	6	not	not	RB
9936	2818	7	at	at	RB
9936	2818	8	all	all	RB
9936	2818	9	difficult	difficult	JJ
9936	2818	10	to	to	TO
9936	2818	11	make	make	VB
9936	2818	12	sauerkraut	sauerkraut	NN
9936	2818	13	,	,	,
9936	2818	14	and	and	CC
9936	2818	15	as	as	IN
9936	2818	16	a	a	DT
9936	2818	17	supply	supply	NN
9936	2818	18	of	of	IN
9936	2818	19	cabbage	cabbage	NN
9936	2818	20	in	in	IN
9936	2818	21	this	this	DT
9936	2818	22	form	form	NN
9936	2818	23	provides	provide	VBZ
9936	2818	24	a	a	DT
9936	2818	25	valuable	valuable	JJ
9936	2818	26	article	article	NN
9936	2818	27	of	of	IN
9936	2818	28	food	food	NN
9936	2818	29	during	during	IN
9936	2818	30	the	the	DT
9936	2818	31	winter	winter	NN
9936	2818	32	months	month	NNS
9936	2818	33	in	in	IN
9936	2818	34	households	household	NNS
9936	2818	35	where	where	WRB
9936	2818	36	it	-PRON-	PRP
9936	2818	37	is	be	VBZ
9936	2818	38	relished	relish	VBN
9936	2818	39	,	,	,
9936	2818	40	the	the	DT
9936	2818	41	housewife	housewife	NN
9936	2818	42	will	will	MD
9936	2818	43	do	do	VB
9936	2818	44	well	well	RB
9936	2818	45	to	to	TO
9936	2818	46	prepare	prepare	VB
9936	2818	47	enough	enough	JJ
9936	2818	48	of	of	IN
9936	2818	49	this	this	DT
9936	2818	50	kind	kind	NN
9936	2818	51	of	of	IN
9936	2818	52	cabbage	cabbage	NN
9936	2818	53	to	to	TO
9936	2818	54	vary	vary	VB
9936	2818	55	her	-PRON-	PRP$
9936	2818	56	meals	meal	NNS
9936	2818	57	during	during	IN
9936	2818	58	the	the	DT
9936	2818	59	winter	winter	NN
9936	2818	60	.	.	.
9936	2819	1	That	that	IN
9936	2819	2	she	-PRON-	PRP
9936	2819	3	may	may	MD
9936	2819	4	understand	understand	VB
9936	2819	5	how	how	WRB
9936	2819	6	to	to	TO
9936	2819	7	proceed	proceed	VB
9936	2819	8	with	with	IN
9936	2819	9	the	the	DT
9936	2819	10	making	making	NN
9936	2819	11	of	of	IN
9936	2819	12	sauerkraut	sauerkraut	NN
9936	2819	13	and	and	CC
9936	2819	14	the	the	DT
9936	2819	15	proper	proper	JJ
9936	2819	16	cooking	cooking	NN
9936	2819	17	of	of	IN
9936	2819	18	it	-PRON-	PRP
9936	2819	19	,	,	,
9936	2819	20	the	the	DT
9936	2819	21	accompanying	accompany	VBG
9936	2819	22	directions	direction	NNS
9936	2819	23	and	and	CC
9936	2819	24	recipes	recipe	NNS
9936	2819	25	are	be	VBP
9936	2819	26	given	give	VBN
9936	2819	27	.	.	.
9936	2820	1	94	94	CD
9936	2820	2	.	.	.
9936	2821	1	For	for	IN
9936	2821	2	every	every	DT
9936	2821	3	10	10	CD
9936	2821	4	medium	medium	NN
9936	2821	5	-	-	HYPH
9936	2821	6	sized	sized	JJ
9936	2821	7	heads	head	NNS
9936	2821	8	of	of	IN
9936	2821	9	cabbage	cabbage	NN
9936	2821	10	,	,	,
9936	2821	11	measure	measure	NN
9936	2821	12	2	2	CD
9936	2821	13	cupfuls	cupful	NNS
9936	2821	14	of	of	IN
9936	2821	15	salt	salt	NN
9936	2821	16	.	.	.
9936	2822	1	Cut	cut	VB
9936	2822	2	the	the	DT
9936	2822	3	heads	head	NNS
9936	2822	4	of	of	IN
9936	2822	5	cabbage	cabbage	NN
9936	2822	6	into	into	IN
9936	2822	7	quarters	quarter	NNS
9936	2822	8	and	and	CC
9936	2822	9	shred	shre	VBD
9936	2822	10	on	on	IN
9936	2822	11	a	a	DT
9936	2822	12	cabbage	cabbage	NN
9936	2822	13	slicer	slicer	NN
9936	2822	14	,	,	,
9936	2822	15	or	or	CC
9936	2822	16	cutter	cutter	NN
9936	2822	17	.	.	.
9936	2823	1	Place	place	VB
9936	2823	2	several	several	JJ
9936	2823	3	inches	inch	NNS
9936	2823	4	of	of	IN
9936	2823	5	the	the	DT
9936	2823	6	shredded	shred	VBN
9936	2823	7	cabbage	cabbage	NN
9936	2823	8	in	in	IN
9936	2823	9	the	the	DT
9936	2823	10	bottom	bottom	NN
9936	2823	11	of	of	IN
9936	2823	12	a	a	DT
9936	2823	13	large	large	JJ
9936	2823	14	crock	crock	NN
9936	2823	15	,	,	,
9936	2823	16	and	and	CC
9936	2823	17	over	over	IN
9936	2823	18	it	-PRON-	PRP
9936	2823	19	sprinkle	sprinkle	VBP
9936	2823	20	a	a	DT
9936	2823	21	layer	layer	NN
9936	2823	22	of	of	IN
9936	2823	23	salt	salt	NN
9936	2823	24	.	.	.
9936	2824	1	Stamp	stamp	VB
9936	2824	2	this	this	DT
9936	2824	3	down	down	RP
9936	2824	4	with	with	IN
9936	2824	5	a	a	DT
9936	2824	6	wooden	wooden	JJ
9936	2824	7	potato	potato	NN
9936	2824	8	masher	masher	NN
9936	2824	9	or	or	CC
9936	2824	10	some	some	DT
9936	2824	11	other	other	JJ
9936	2824	12	similar	similar	JJ
9936	2824	13	utensil	utensil	NN
9936	2824	14	.	.	.
9936	2825	1	Then	then	RB
9936	2825	2	add	add	VB
9936	2825	3	another	another	DT
9936	2825	4	layer	layer	NN
9936	2825	5	of	of	IN
9936	2825	6	cabbage	cabbage	NN
9936	2825	7	and	and	CC
9936	2825	8	salt	salt	NN
9936	2825	9	and	and	CC
9936	2825	10	stamp	stamp	VB
9936	2825	11	this	this	DT
9936	2825	12	down	down	RP
9936	2825	13	in	in	IN
9936	2825	14	the	the	DT
9936	2825	15	same	same	JJ
9936	2825	16	way	way	NN
9936	2825	17	.	.	.
9936	2826	1	Proceed	proceed	VB
9936	2826	2	in	in	IN
9936	2826	3	this	this	DT
9936	2826	4	manner	manner	NN
9936	2826	5	until	until	IN
9936	2826	6	the	the	DT
9936	2826	7	crock	crock	NN
9936	2826	8	is	be	VBZ
9936	2826	9	nearly	nearly	RB
9936	2826	10	full	full	JJ
9936	2826	11	.	.	.
9936	2827	1	Then	then	RB
9936	2827	2	place	place	VB
9936	2827	3	a	a	DT
9936	2827	4	clean	clean	JJ
9936	2827	5	cloth	cloth	NN
9936	2827	6	over	over	IN
9936	2827	7	the	the	DT
9936	2827	8	cabbage	cabbage	NN
9936	2827	9	in	in	IN
9936	2827	10	the	the	DT
9936	2827	11	crock	crock	NN
9936	2827	12	.	.	.
9936	2828	1	On	on	IN
9936	2828	2	this	this	DT
9936	2828	3	cloth	cloth	NN
9936	2828	4	place	place	VB
9936	2828	5	a	a	DT
9936	2828	6	clean	clean	JJ
9936	2828	7	board	board	NN
9936	2828	8	as	as	IN
9936	2828	9	near	near	IN
9936	2828	10	the	the	DT
9936	2828	11	size	size	NN
9936	2828	12	of	of	IN
9936	2828	13	the	the	DT
9936	2828	14	crock	crock	NN
9936	2828	15	as	as	IN
9936	2828	16	possible	possible	JJ
9936	2828	17	,	,	,
9936	2828	18	and	and	CC
9936	2828	19	on	on	IN
9936	2828	20	the	the	DT
9936	2828	21	board	board	NN
9936	2828	22	place	place	NN
9936	2828	23	a	a	DT
9936	2828	24	large	large	JJ
9936	2828	25	clean	clean	JJ
9936	2828	26	stone	stone	NN
9936	2828	27	or	or	CC
9936	2828	28	some	some	DT
9936	2828	29	other	other	JJ
9936	2828	30	weight	weight	NN
9936	2828	31	.	.	.
9936	2829	1	When	when	WRB
9936	2829	2	thus	thus	RB
9936	2829	3	filled	fill	VBN
9936	2829	4	and	and	CC
9936	2829	5	weighted	weight	VBD
9936	2829	6	down	down	RP
9936	2829	7	,	,	,
9936	2829	8	place	place	VB
9936	2829	9	the	the	DT
9936	2829	10	crock	crock	NN
9936	2829	11	in	in	IN
9936	2829	12	a	a	DT
9936	2829	13	cool	cool	JJ
9936	2829	14	place	place	NN
9936	2829	15	.	.	.
9936	2830	1	The	the	DT
9936	2830	2	cabbage	cabbage	NN
9936	2830	3	will	will	MD
9936	2830	4	then	then	RB
9936	2830	5	begin	begin	VB
9936	2830	6	to	to	TO
9936	2830	7	ferment	ferment	NN
9936	2830	8	,	,	,
9936	2830	9	and	and	CC
9936	2830	10	it	-PRON-	PRP
9936	2830	11	is	be	VBZ
9936	2830	12	this	this	DT
9936	2830	13	fermentation	fermentation	NN
9936	2830	14	that	that	WDT
9936	2830	15	changes	change	VBZ
9936	2830	16	the	the	DT
9936	2830	17	cabbage	cabbage	NN
9936	2830	18	into	into	IN
9936	2830	19	sauerkraut	sauerkraut	NN
9936	2830	20	.	.	.
9936	2831	1	After	after	IN
9936	2831	2	a	a	DT
9936	2831	3	time	time	NN
9936	2831	4	,	,	,
9936	2831	5	juice	juice	NN
9936	2831	6	will	will	MD
9936	2831	7	form	form	VB
9936	2831	8	and	and	CC
9936	2831	9	gradually	gradually	RB
9936	2831	10	rise	rise	VB
9936	2831	11	over	over	IN
9936	2831	12	the	the	DT
9936	2831	13	top	top	NN
9936	2831	14	of	of	IN
9936	2831	15	the	the	DT
9936	2831	16	board	board	NN
9936	2831	17	,	,	,
9936	2831	18	and	and	CC
9936	2831	19	on	on	IN
9936	2831	20	top	top	NN
9936	2831	21	of	of	IN
9936	2831	22	this	this	DT
9936	2831	23	juice	juice	NN
9936	2831	24	will	will	MD
9936	2831	25	form	form	VB
9936	2831	26	a	a	DT
9936	2831	27	scum	scum	NN
9936	2831	28	.	.	.
9936	2832	1	Remove	remove	VB
9936	2832	2	this	this	DT
9936	2832	3	scum	scum	NN
9936	2832	4	at	at	IN
9936	2832	5	once	once	RB
9936	2832	6	,	,	,
9936	2832	7	and	and	CC
9936	2832	8	do	do	VBP
9936	2832	9	not	not	RB
9936	2832	10	allow	allow	VB
9936	2832	11	any	any	DT
9936	2832	12	to	to	TO
9936	2832	13	collect	collect	VB
9936	2832	14	at	at	IN
9936	2832	15	any	any	DT
9936	2832	16	time	time	NN
9936	2832	17	after	after	IN
9936	2832	18	the	the	DT
9936	2832	19	fermentation	fermentation	NN
9936	2832	20	of	of	IN
9936	2832	21	the	the	DT
9936	2832	22	cabbage	cabbage	NN
9936	2832	23	ceases	cease	NNS
9936	2832	24	.	.	.
9936	2833	1	Occasionally	occasionally	RB
9936	2833	2	,	,	,
9936	2833	3	when	when	WRB
9936	2833	4	a	a	DT
9936	2833	5	supply	supply	NN
9936	2833	6	of	of	IN
9936	2833	7	sauerkraut	sauerkraut	NN
9936	2833	8	is	be	VBZ
9936	2833	9	taken	take	VBN
9936	2833	10	from	from	IN
9936	2833	11	the	the	DT
9936	2833	12	crock	crock	NN
9936	2833	13	for	for	IN
9936	2833	14	cooking	cooking	NN
9936	2833	15	,	,	,
9936	2833	16	replace	replace	VB
9936	2833	17	the	the	DT
9936	2833	18	cloth	cloth	NN
9936	2833	19	by	by	IN
9936	2833	20	a	a	DT
9936	2833	21	clean	clean	JJ
9936	2833	22	one	one	NN
9936	2833	23	,	,	,
9936	2833	24	but	but	CC
9936	2833	25	always	always	RB
9936	2833	26	be	be	VB
9936	2833	27	sure	sure	JJ
9936	2833	28	to	to	TO
9936	2833	29	put	put	VB
9936	2833	30	the	the	DT
9936	2833	31	board	board	NN
9936	2833	32	and	and	CC
9936	2833	33	the	the	DT
9936	2833	34	weight	weight	NN
9936	2833	35	back	back	RB
9936	2833	36	in	in	IN
9936	2833	37	place	place	NN
9936	2833	38	.	.	.
9936	2834	1	95	95	CD
9936	2834	2	.	.	.
9936	2835	1	SAUERKRAUT	SAUERKRAUT	NNP
9936	2835	2	WITH	with	IN
9936	2835	3	SPARERIBS.--Persons	spareribs.--person	NNS
9936	2835	4	who	who	WP
9936	2835	5	are	be	VBP
9936	2835	6	fond	fond	JJ
9936	2835	7	of	of	IN
9936	2835	8	sauerkraut	sauerkraut	NN
9936	2835	9	find	find	VBP
9936	2835	10	the	the	DT
9936	2835	11	combination	combination	NN
9936	2835	12	of	of	IN
9936	2835	13	sauerkraut	sauerkraut	NN
9936	2835	14	and	and	CC
9936	2835	15	spareribs	spareribs	NNP
9936	2835	16	very	very	RB
9936	2835	17	appetizing	appetizing	JJ
9936	2835	18	.	.	.
9936	2836	1	The	the	DT
9936	2836	2	spareribs	spareribs	NN
9936	2836	3	give	give	VBP
9936	2836	4	the	the	DT
9936	2836	5	cabbage	cabbage	NN
9936	2836	6	a	a	DT
9936	2836	7	very	very	RB
9936	2836	8	pleasing	pleasing	JJ
9936	2836	9	flavor	flavor	NN
9936	2836	10	and	and	CC
9936	2836	11	at	at	IN
9936	2836	12	the	the	DT
9936	2836	13	same	same	JJ
9936	2836	14	time	time	NN
9936	2836	15	supply	supply	NN
9936	2836	16	nourishment	nourishment	NN
9936	2836	17	to	to	IN
9936	2836	18	the	the	DT
9936	2836	19	dish	dish	NN
9936	2836	20	.	.	.
9936	2837	1	SAUERKRAUT	SAUERKRAUT	NNP
9936	2837	2	WITH	with	IN
9936	2837	3	SPARERIBS	SPARERIBS	NNP
9936	2837	4	(	(	-LRB-
9936	2837	5	Sufficient	sufficient	JJ
9936	2837	6	to	to	TO
9936	2837	7	Serve	serve	VB
9936	2837	8	Six	six	CD
9936	2837	9	)	)	-RRB-
9936	2837	10	1	1	CD
9936	2837	11	qt	qt	UH
9936	2837	12	.	.	.
9936	2838	1	sauerkraut	sauerkraut	NNP
9936	2838	2	2	2	CD
9936	2838	3	lb	lb	XX
9936	2838	4	.	.	.
9936	2839	1	spareribs	spareribs	NNP
9936	2839	2	1	1	CD
9936	2839	3	tsp	tsp	NN
9936	2839	4	.	.	.
9936	2840	1	salt	salt	NN
9936	2840	2	3	3	CD
9936	2840	3	c.	c.	NN
9936	2840	4	water	water	NN
9936	2840	5	Put	put	VB
9936	2840	6	the	the	DT
9936	2840	7	sauerkraut	sauerkraut	NN
9936	2840	8	and	and	CC
9936	2840	9	the	the	DT
9936	2840	10	spareribs	spareribs	NN
9936	2840	11	into	into	IN
9936	2840	12	a	a	DT
9936	2840	13	kettle	kettle	NN
9936	2840	14	and	and	CC
9936	2840	15	add	add	VB
9936	2840	16	the	the	DT
9936	2840	17	salt	salt	NN
9936	2840	18	and	and	CC
9936	2840	19	water	water	NN
9936	2840	20	.	.	.
9936	2841	1	Allow	allow	VB
9936	2841	2	to	to	IN
9936	2841	3	simmer	simmer	NN
9936	2841	4	slowly	slowly	RB
9936	2841	5	for	for	IN
9936	2841	6	2	2	CD
9936	2841	7	or	or	CC
9936	2841	8	more	more	JJR
9936	2841	9	hours	hour	NNS
9936	2841	10	.	.	.
9936	2842	1	If	if	IN
9936	2842	2	additional	additional	JJ
9936	2842	3	water	water	NN
9936	2842	4	is	be	VBZ
9936	2842	5	necessary	necessary	JJ
9936	2842	6	,	,	,
9936	2842	7	add	add	VB
9936	2842	8	it	-PRON-	PRP
9936	2842	9	from	from	IN
9936	2842	10	time	time	NN
9936	2842	11	to	to	IN
9936	2842	12	time	time	NN
9936	2842	13	.	.	.
9936	2843	1	Just	just	RB
9936	2843	2	before	before	IN
9936	2843	3	removing	remove	VBG
9936	2843	4	from	from	IN
9936	2843	5	the	the	DT
9936	2843	6	heat	heat	NN
9936	2843	7	,	,	,
9936	2843	8	allow	allow	VB
9936	2843	9	the	the	DT
9936	2843	10	water	water	NN
9936	2843	11	to	to	TO
9936	2843	12	boil	boil	VB
9936	2843	13	down	down	RP
9936	2843	14	so	so	IN
9936	2843	15	that	that	IN
9936	2843	16	what	what	WP
9936	2843	17	remains	remain	VBZ
9936	2843	18	may	may	MD
9936	2843	19	be	be	VB
9936	2843	20	served	serve	VBN
9936	2843	21	with	with	IN
9936	2843	22	the	the	DT
9936	2843	23	hot	hot	JJ
9936	2843	24	sauerkraut	sauerkraut	NN
9936	2843	25	.	.	.
9936	2844	1	96	96	CD
9936	2844	2	.	.	.
9936	2845	1	BAKED	BAKED	NNP
9936	2845	2	SAUERKRAUT.--In	sauerkraut.--in	ADD
9936	2845	3	the	the	DT
9936	2845	4	cooking	cooking	NN
9936	2845	5	of	of	IN
9936	2845	6	sauerkraut	sauerkraut	NN
9936	2845	7	for	for	IN
9936	2845	8	the	the	DT
9936	2845	9	table	table	NN
9936	2845	10	,	,	,
9936	2845	11	pork	pork	NN
9936	2845	12	in	in	IN
9936	2845	13	one	one	CD
9936	2845	14	form	form	NN
9936	2845	15	or	or	CC
9936	2845	16	another	another	DT
9936	2845	17	is	be	VBZ
9936	2845	18	generally	generally	RB
9936	2845	19	added	add	VBN
9936	2845	20	;	;	:
9936	2845	21	in	in	IN
9936	2845	22	fact	fact	NN
9936	2845	23	,	,	,
9936	2845	24	one	one	CD
9936	2845	25	rarely	rarely	RB
9936	2845	26	thinks	think	VBZ
9936	2845	27	of	of	IN
9936	2845	28	sauerkraut	sauerkraut	NN
9936	2845	29	except	except	IN
9936	2845	30	in	in	IN
9936	2845	31	combination	combination	NN
9936	2845	32	with	with	IN
9936	2845	33	pork	pork	NN
9936	2845	34	.	.	.
9936	2846	1	While	while	IN
9936	2846	2	boiling	boil	VBG
9936	2846	3	is	be	VBZ
9936	2846	4	the	the	DT
9936	2846	5	method	method	NN
9936	2846	6	that	that	WDT
9936	2846	7	is	be	VBZ
9936	2846	8	usually	usually	RB
9936	2846	9	applied	apply	VBN
9936	2846	10	to	to	IN
9936	2846	11	this	this	DT
9936	2846	12	vegetable	vegetable	NN
9936	2846	13	,	,	,
9936	2846	14	many	many	JJ
9936	2846	15	housewives	housewife	NNS
9936	2846	16	prefer	prefer	VBP
9936	2846	17	to	to	TO
9936	2846	18	bake	bake	VB
9936	2846	19	it	-PRON-	PRP
9936	2846	20	,	,	,
9936	2846	21	for	for	IN
9936	2846	22	then	then	RB
9936	2846	23	the	the	DT
9936	2846	24	odor	odor	NN
9936	2846	25	does	do	VBZ
9936	2846	26	not	not	RB
9936	2846	27	escape	escape	VB
9936	2846	28	so	so	RB
9936	2846	29	easily	easily	RB
9936	2846	30	and	and	CC
9936	2846	31	a	a	DT
9936	2846	32	flavor	flavor	NN
9936	2846	33	that	that	WDT
9936	2846	34	most	most	JJS
9936	2846	35	persons	person	NNS
9936	2846	36	prefer	prefer	VBP
9936	2846	37	is	be	VBZ
9936	2846	38	developed	develop	VBN
9936	2846	39	.	.	.
9936	2847	1	BAKED	BAKED	NNP
9936	2847	2	SAUERKRAUT	SAUERKRAUT	NNP
9936	2847	3	(	(	-LRB-
9936	2847	4	Sufficient	sufficient	JJ
9936	2847	5	to	to	TO
9936	2847	6	Serve	serve	VB
9936	2847	7	Six	six	CD
9936	2847	8	)	)	-RRB-
9936	2847	9	2	2	CD
9936	2847	10	lb	lb	XX
9936	2847	11	.	.	.
9936	2848	1	fresh	fresh	JJ
9936	2848	2	pork	pork	NN
9936	2848	3	1	1	CD
9936	2848	4	qt	qt	UH
9936	2848	5	.	.	.
9936	2849	1	sauerkraut	sauerkraut	NNP
9936	2849	2	1	1	CD
9936	2849	3	Tb	Tb	NNP
9936	2849	4	.	.	.
9936	2850	1	salt	salt	NN
9936	2850	2	3	3	CD
9936	2850	3	c.	c.	NN
9936	2850	4	water	water	NN
9936	2850	5	Cut	Cut	NNP
9936	2850	6	the	the	DT
9936	2850	7	pork	pork	NN
9936	2850	8	into	into	IN
9936	2850	9	several	several	JJ
9936	2850	10	large	large	JJ
9936	2850	11	chunks	chunk	NNS
9936	2850	12	,	,	,
9936	2850	13	and	and	CC
9936	2850	14	put	put	VBD
9936	2850	15	it	-PRON-	PRP
9936	2850	16	with	with	IN
9936	2850	17	the	the	DT
9936	2850	18	sauerkraut	sauerkraut	NN
9936	2850	19	into	into	IN
9936	2850	20	a	a	DT
9936	2850	21	baking	baking	NN
9936	2850	22	dish	dish	NN
9936	2850	23	that	that	WDT
9936	2850	24	has	have	VBZ
9936	2850	25	a	a	DT
9936	2850	26	cover	cover	NN
9936	2850	27	.	.	.
9936	2851	1	Add	add	VB
9936	2851	2	the	the	DT
9936	2851	3	salt	salt	NN
9936	2851	4	and	and	CC
9936	2851	5	water	water	NN
9936	2851	6	,	,	,
9936	2851	7	cover	cover	VB
9936	2851	8	the	the	DT
9936	2851	9	dish	dish	NN
9936	2851	10	and	and	CC
9936	2851	11	place	place	NN
9936	2851	12	in	in	IN
9936	2851	13	the	the	DT
9936	2851	14	oven	oven	NN
9936	2851	15	.	.	.
9936	2852	1	Bake	bake	VB
9936	2852	2	slowly	slowly	RB
9936	2852	3	for	for	IN
9936	2852	4	2	2	CD
9936	2852	5	or	or	CC
9936	2852	6	3	3	CD
9936	2852	7	hours	hour	NNS
9936	2852	8	.	.	.
9936	2853	1	Serve	serve	VB
9936	2853	2	hot	hot	JJ
9936	2853	3	.	.	.
9936	2854	1	97	97	CD
9936	2854	2	.	.	.
9936	2855	1	SAUTÃ	SAUTÃ	NNP
9936	2855	2	�	�	NNP
9936	2855	3	D	D	NNP
9936	2855	4	SAUERKRAUT.--If	SAUERKRAUT.--If	NNP
9936	2855	5	an	an	DT
9936	2855	6	entirely	entirely	RB
9936	2855	7	different	different	JJ
9936	2855	8	way	way	NN
9936	2855	9	of	of	IN
9936	2855	10	cooking	cook	VBG
9936	2855	11	sauerkraut	sauerkraut	NN
9936	2855	12	is	be	VBZ
9936	2855	13	desired	desire	VBN
9936	2855	14	,	,	,
9936	2855	15	it	-PRON-	PRP
9936	2855	16	may	may	MD
9936	2855	17	be	be	VB
9936	2855	18	sautÃ	sautÃ	NNP
9936	2855	19	©	©	NNP
9936	2855	20	d	d	NN
9936	2855	21	.	.	.
9936	2856	1	When	when	WRB
9936	2856	2	nicely	nicely	RB
9936	2856	3	browned	brown	VBN
9936	2856	4	and	and	CC
9936	2856	5	served	serve	VBD
9936	2856	6	with	with	IN
9936	2856	7	boiled	boil	VBN
9936	2856	8	frankfurters	frankfurter	NNS
9936	2856	9	,	,	,
9936	2856	10	it	-PRON-	PRP
9936	2856	11	is	be	VBZ
9936	2856	12	very	very	RB
9936	2856	13	appetizing	appetizing	JJ
9936	2856	14	.	.	.
9936	2857	1	SAUTÃ	SAUTÃ	NNP
9936	2857	2	�	�	NNP
9936	2857	3	D	d	NN
9936	2857	4	SAUERKRAUT	SAUERKRAUT	NNP
9936	2857	5	(	(	-LRB-
9936	2857	6	Sufficient	sufficient	JJ
9936	2857	7	to	to	TO
9936	2857	8	Serve	serve	VB
9936	2857	9	Six	six	CD
9936	2857	10	)	)	-RRB-
9936	2857	11	1	1	CD
9936	2857	12	qt	qt	UH
9936	2857	13	.	.	.
9936	2858	1	sauerkraut	sauerkraut	NNP
9936	2858	2	4	4	CD
9936	2858	3	Tb	Tb	NNP
9936	2858	4	.	.	.
9936	2859	1	bacon	bacon	NNP
9936	2859	2	or	or	CC
9936	2859	3	ham	ham	NNP
9936	2859	4	fat	fat	JJ
9936	2859	5	2	2	CD
9936	2859	6	tsp	tsp	NN
9936	2859	7	.	.	.
9936	2860	1	salt	salt	NN
9936	2860	2	Steam	Steam	NNP
9936	2860	3	the	the	DT
9936	2860	4	sauerkraut	sauerkraut	NN
9936	2860	5	over	over	IN
9936	2860	6	boiling	boil	VBG
9936	2860	7	water	water	NN
9936	2860	8	for	for	IN
9936	2860	9	about	about	RB
9936	2860	10	1	1	CD
9936	2860	11	hour	hour	NN
9936	2860	12	.	.	.
9936	2861	1	Then	then	RB
9936	2861	2	melt	melt	VB
9936	2861	3	the	the	DT
9936	2861	4	fat	fat	NN
9936	2861	5	in	in	IN
9936	2861	6	an	an	DT
9936	2861	7	iron	iron	NN
9936	2861	8	frying	frying	NN
9936	2861	9	pan	pan	NN
9936	2861	10	,	,	,
9936	2861	11	add	add	VB
9936	2861	12	the	the	DT
9936	2861	13	sauerkraut	sauerkraut	NN
9936	2861	14	and	and	CC
9936	2861	15	sprinkle	sprinkle	VB
9936	2861	16	with	with	IN
9936	2861	17	the	the	DT
9936	2861	18	salt	salt	NN
9936	2861	19	.	.	.
9936	2862	1	Place	place	VB
9936	2862	2	a	a	DT
9936	2862	3	cover	cover	NN
9936	2862	4	over	over	IN
9936	2862	5	the	the	DT
9936	2862	6	pan	pan	NN
9936	2862	7	and	and	CC
9936	2862	8	allow	allow	VB
9936	2862	9	the	the	DT
9936	2862	10	sauerkraut	sauerkraut	NN
9936	2862	11	to	to	IN
9936	2862	12	sautÃ	sautÃ	NNP
9936	2862	13	©	©	NNP
9936	2862	14	until	until	IN
9936	2862	15	it	-PRON-	PRP
9936	2862	16	is	be	VBZ
9936	2862	17	slightly	slightly	RB
9936	2862	18	browned	brown	VBN
9936	2862	19	on	on	IN
9936	2862	20	the	the	DT
9936	2862	21	bottom	bottom	NN
9936	2862	22	.	.	.
9936	2863	1	Stir	stir	VB
9936	2863	2	and	and	CC
9936	2863	3	continue	continue	VB
9936	2863	4	to	to	TO
9936	2863	5	cook	cook	VB
9936	2863	6	until	until	IN
9936	2863	7	the	the	DT
9936	2863	8	entire	entire	JJ
9936	2863	9	amount	amount	NN
9936	2863	10	is	be	VBZ
9936	2863	11	slightly	slightly	RB
9936	2863	12	browned	brown	VBN
9936	2863	13	.	.	.
9936	2864	1	Serve	serve	VB
9936	2864	2	hot	hot	JJ
9936	2864	3	.	.	.
9936	2865	1	CARROTS	CARROTS	NNP
9936	2865	2	AND	and	CC
9936	2865	3	THEIR	THEIR	NNP
9936	2865	4	PREPARATION	preparation	NN
9936	2865	5	98	98	CD
9936	2865	6	.	.	.
9936	2866	1	CARROTS	CARROTS	NNP
9936	2866	2	are	be	VBP
9936	2866	3	one	one	CD
9936	2866	4	of	of	IN
9936	2866	5	the	the	DT
9936	2866	6	root	root	NN
9936	2866	7	vegetables	vegetable	NNS
9936	2866	8	.	.	.
9936	2867	1	They	-PRON-	PRP
9936	2867	2	are	be	VBP
9936	2867	3	similar	similar	JJ
9936	2867	4	in	in	IN
9936	2867	5	composition	composition	NN
9936	2867	6	to	to	IN
9936	2867	7	beets	beet	NNS
9936	2867	8	,	,	,
9936	2867	9	having	have	VBG
9936	2867	10	practically	practically	RB
9936	2867	11	the	the	DT
9936	2867	12	same	same	JJ
9936	2867	13	total	total	JJ
9936	2867	14	food	food	NN
9936	2867	15	value	value	NN
9936	2867	16	,	,	,
9936	2867	17	which	which	WDT
9936	2867	18	is	be	VBZ
9936	2867	19	for	for	IN
9936	2867	20	the	the	DT
9936	2867	21	most	most	JJS
9936	2867	22	part	part	NN
9936	2867	23	carbohydrate	carbohydrate	NN
9936	2867	24	in	in	IN
9936	2867	25	the	the	DT
9936	2867	26	form	form	NN
9936	2867	27	of	of	IN
9936	2867	28	sugar	sugar	NN
9936	2867	29	.	.	.
9936	2868	1	Besides	besides	IN
9936	2868	2	being	be	VBG
9936	2868	3	valuable	valuable	JJ
9936	2868	4	in	in	IN
9936	2868	5	the	the	DT
9936	2868	6	diet	diet	NN
9936	2868	7	for	for	IN
9936	2868	8	their	-PRON-	PRP$
9936	2868	9	mineral	mineral	NN
9936	2868	10	salts	salt	NNS
9936	2868	11	and	and	CC
9936	2868	12	bulk	bulk	NN
9936	2868	13	,	,	,
9936	2868	14	they	-PRON-	PRP
9936	2868	15	add	add	VBP
9936	2868	16	variety	variety	NN
9936	2868	17	to	to	IN
9936	2868	18	the	the	DT
9936	2868	19	menu	menu	NN
9936	2868	20	,	,	,
9936	2868	21	especially	especially	RB
9936	2868	22	in	in	IN
9936	2868	23	the	the	DT
9936	2868	24	winter	winter	NN
9936	2868	25	,	,	,
9936	2868	26	for	for	IN
9936	2868	27	upon	upon	IN
9936	2868	28	maturing	mature	VBG
9936	2868	29	they	-PRON-	PRP
9936	2868	30	can	can	MD
9936	2868	31	be	be	VB
9936	2868	32	kept	keep	VBN
9936	2868	33	for	for	IN
9936	2868	34	a	a	DT
9936	2868	35	long	long	JJ
9936	2868	36	time	time	NN
9936	2868	37	if	if	IN
9936	2868	38	they	-PRON-	PRP
9936	2868	39	are	be	VBP
9936	2868	40	properly	properly	RB
9936	2868	41	stored	store	VBN
9936	2868	42	.	.	.
9936	2869	1	As	as	IN
9936	2869	2	tiny	tiny	JJ
9936	2869	3	young	young	JJ
9936	2869	4	carrots	carrot	NNS
9936	2869	5	,	,	,
9936	2869	6	they	-PRON-	PRP
9936	2869	7	are	be	VBP
9936	2869	8	also	also	RB
9936	2869	9	much	much	RB
9936	2869	10	used	use	VBN
9936	2869	11	as	as	IN
9936	2869	12	a	a	DT
9936	2869	13	summer	summer	NN
9936	2869	14	vegetable	vegetable	NN
9936	2869	15	,	,	,
9936	2869	16	and	and	CC
9936	2869	17	when	when	WRB
9936	2869	18	cooked	cook	VBN
9936	2869	19	whole	whole	NN
9936	2869	20	and	and	CC
9936	2869	21	served	serve	VBD
9936	2869	22	in	in	IN
9936	2869	23	an	an	DT
9936	2869	24	attractive	attractive	JJ
9936	2869	25	way	way	NN
9936	2869	26	they	-PRON-	PRP
9936	2869	27	make	make	VBP
9936	2869	28	a	a	DT
9936	2869	29	delicious	delicious	JJ
9936	2869	30	vegetable	vegetable	NN
9936	2869	31	dish	dish	NN
9936	2869	32	.	.	.
9936	2870	1	99	99	CD
9936	2870	2	.	.	.
9936	2871	1	SELECTION	selection	NN
9936	2871	2	AND	and	CC
9936	2871	3	PREPARATION.--The	preparation.--the	NN
9936	2871	4	selection	selection	NN
9936	2871	5	of	of	IN
9936	2871	6	carrots	carrot	NNS
9936	2871	7	is	be	VBZ
9936	2871	8	a	a	DT
9936	2871	9	simple	simple	JJ
9936	2871	10	matter	matter	NN
9936	2871	11	,	,	,
9936	2871	12	because	because	IN
9936	2871	13	they	-PRON-	PRP
9936	2871	14	keep	keep	VBP
9936	2871	15	well	well	RB
9936	2871	16	and	and	CC
9936	2871	17	are	be	VBP
9936	2871	18	not	not	RB
9936	2871	19	likely	likely	JJ
9936	2871	20	to	to	TO
9936	2871	21	be	be	VB
9936	2871	22	found	find	VBN
9936	2871	23	in	in	IN
9936	2871	24	a	a	DT
9936	2871	25	spoiled	spoiled	JJ
9936	2871	26	condition	condition	NN
9936	2871	27	in	in	IN
9936	2871	28	the	the	DT
9936	2871	29	market	market	NN
9936	2871	30	.	.	.
9936	2872	1	When	when	WRB
9936	2872	2	small	small	JJ
9936	2872	3	summer	summer	NN
9936	2872	4	carrots	carrot	NNS
9936	2872	5	are	be	VBP
9936	2872	6	purchased	purchase	VBN
9936	2872	7	,	,	,
9936	2872	8	they	-PRON-	PRP
9936	2872	9	should	should	MD
9936	2872	10	be	be	VB
9936	2872	11	fresh	fresh	JJ
9936	2872	12	and	and	CC
9936	2872	13	should	should	MD
9936	2872	14	have	have	VB
9936	2872	15	their	-PRON-	PRP$
9936	2872	16	tops	top	NNS
9936	2872	17	on	on	RP
9936	2872	18	.	.	.
9936	2873	1	Winter	winter	NN
9936	2873	2	carrots	carrot	NNS
9936	2873	3	should	should	MD
9936	2873	4	be	be	VB
9936	2873	5	as	as	RB
9936	2873	6	nearly	nearly	RB
9936	2873	7	uniform	uniform	JJ
9936	2873	8	in	in	IN
9936	2873	9	size	size	NN
9936	2873	10	as	as	IN
9936	2873	11	possible	possible	JJ
9936	2873	12	and	and	CC
9936	2873	13	should	should	MD
9936	2873	14	not	not	RB
9936	2873	15	be	be	VB
9936	2873	16	extremely	extremely	RB
9936	2873	17	large	large	JJ
9936	2873	18	.	.	.
9936	2874	1	Those	those	DT
9936	2874	2	which	which	WDT
9936	2874	3	are	be	VBP
9936	2874	4	too	too	RB
9936	2874	5	large	large	JJ
9936	2874	6	in	in	IN
9936	2874	7	circumference	circumference	NN
9936	2874	8	are	be	VBP
9936	2874	9	likely	likely	JJ
9936	2874	10	to	to	TO
9936	2874	11	have	have	VB
9936	2874	12	a	a	DT
9936	2874	13	hollow	hollow	NN
9936	2874	14	in	in	IN
9936	2874	15	the	the	DT
9936	2874	16	center	center	NN
9936	2874	17	and	and	CC
9936	2874	18	are	be	VBP
9936	2874	19	not	not	RB
9936	2874	20	nearly	nearly	RB
9936	2874	21	so	so	RB
9936	2874	22	desirable	desirable	JJ
9936	2874	23	as	as	IN
9936	2874	24	thin	thin	JJ
9936	2874	25	,	,	,
9936	2874	26	solid	solid	JJ
9936	2874	27	ones	one	NNS
9936	2874	28	.	.	.
9936	2875	1	Carrots	carrot	NNS
9936	2875	2	of	of	IN
9936	2875	3	any	any	DT
9936	2875	4	kind	kind	NN
9936	2875	5	should	should	MD
9936	2875	6	be	be	VB
9936	2875	7	uniform	uniform	JJ
9936	2875	8	in	in	IN
9936	2875	9	color	color	NN
9936	2875	10	,	,	,
9936	2875	11	and	and	CC
9936	2875	12	should	should	MD
9936	2875	13	be	be	VB
9936	2875	14	without	without	IN
9936	2875	15	the	the	DT
9936	2875	16	green	green	JJ
9936	2875	17	portion	portion	NN
9936	2875	18	that	that	WDT
9936	2875	19	is	be	VBZ
9936	2875	20	sometimes	sometimes	RB
9936	2875	21	found	find	VBN
9936	2875	22	on	on	IN
9936	2875	23	the	the	DT
9936	2875	24	top	top	NN
9936	2875	25	near	near	IN
9936	2875	26	the	the	DT
9936	2875	27	stem	stem	NN
9936	2875	28	and	and	CC
9936	2875	29	that	that	WDT
9936	2875	30	is	be	VBZ
9936	2875	31	caused	cause	VBN
9936	2875	32	by	by	IN
9936	2875	33	exposure	exposure	NN
9936	2875	34	to	to	IN
9936	2875	35	the	the	DT
9936	2875	36	light	light	NN
9936	2875	37	in	in	IN
9936	2875	38	growing	grow	VBG
9936	2875	39	.	.	.
9936	2876	1	100	100	CD
9936	2876	2	.	.	.
9936	2877	1	In	in	IN
9936	2877	2	preparing	prepare	VBG
9936	2877	3	carrots	carrot	NNS
9936	2877	4	for	for	IN
9936	2877	5	cooking	cooking	NN
9936	2877	6	,	,	,
9936	2877	7	they	-PRON-	PRP
9936	2877	8	should	should	MD
9936	2877	9	be	be	VB
9936	2877	10	scraped	scrape	VBN
9936	2877	11	rather	rather	RB
9936	2877	12	than	than	IN
9936	2877	13	peeled	peel	VBN
9936	2877	14	,	,	,
9936	2877	15	in	in	IN
9936	2877	16	order	order	NN
9936	2877	17	to	to	TO
9936	2877	18	avoid	avoid	VB
9936	2877	19	wasting	waste	VBG
9936	2877	20	any	any	DT
9936	2877	21	of	of	IN
9936	2877	22	the	the	DT
9936	2877	23	vegetable	vegetable	NN
9936	2877	24	.	.	.
9936	2878	1	They	-PRON-	PRP
9936	2878	2	are	be	VBP
9936	2878	3	always	always	RB
9936	2878	4	cooked	cook	VBN
9936	2878	5	in	in	IN
9936	2878	6	boiling	boil	VBG
9936	2878	7	salted	salt	VBN
9936	2878	8	water	water	NN
9936	2878	9	,	,	,
9936	2878	10	after	after	IN
9936	2878	11	which	which	WDT
9936	2878	12	they	-PRON-	PRP
9936	2878	13	can	can	MD
9936	2878	14	be	be	VB
9936	2878	15	treated	treat	VBN
9936	2878	16	in	in	IN
9936	2878	17	various	various	JJ
9936	2878	18	ways	way	NNS
9936	2878	19	.	.	.
9936	2879	1	The	the	DT
9936	2879	2	water	water	NN
9936	2879	3	in	in	IN
9936	2879	4	which	which	WDT
9936	2879	5	carrots	carrot	NNS
9936	2879	6	are	be	VBP
9936	2879	7	cooked	cook	VBN
9936	2879	8	should	should	MD
9936	2879	9	not	not	RB
9936	2879	10	be	be	VB
9936	2879	11	thrown	throw	VBN
9936	2879	12	away	away	RP
9936	2879	13	,	,	,
9936	2879	14	as	as	IN
9936	2879	15	it	-PRON-	PRP
9936	2879	16	may	may	MD
9936	2879	17	be	be	VB
9936	2879	18	used	use	VBN
9936	2879	19	to	to	TO
9936	2879	20	flavor	flavor	VB
9936	2879	21	soup	soup	NNP
9936	2879	22	stock	stock	NN
9936	2879	23	.	.	.
9936	2880	1	If	if	IN
9936	2880	2	any	any	DT
9936	2880	3	carrots	carrot	NNS
9936	2880	4	remain	remain	VBP
9936	2880	5	after	after	IN
9936	2880	6	a	a	DT
9936	2880	7	meal	meal	NN
9936	2880	8	,	,	,
9936	2880	9	they	-PRON-	PRP
9936	2880	10	may	may	MD
9936	2880	11	be	be	VB
9936	2880	12	utilized	utilize	VBN
9936	2880	13	in	in	IN
9936	2880	14	vegetable	vegetable	NN
9936	2880	15	salad	salad	NN
9936	2880	16	or	or	CC
9936	2880	17	soup	soup	NN
9936	2880	18	.	.	.
9936	2881	1	101	101	CD
9936	2881	2	.	.	.
9936	2882	1	BUTTERED	BUTTERED	NNP
9936	2882	2	CARROTS.--If	CARROTS.--If	NNP
9936	2882	3	small	small	JJ
9936	2882	4	,	,	,
9936	2882	5	tender	tender	JJ
9936	2882	6	carrots	carrot	NNS
9936	2882	7	can	can	MD
9936	2882	8	be	be	VB
9936	2882	9	obtained	obtain	VBN
9936	2882	10	,	,	,
9936	2882	11	they	-PRON-	PRP
9936	2882	12	will	will	MD
9936	2882	13	be	be	VB
9936	2882	14	found	find	VBN
9936	2882	15	to	to	TO
9936	2882	16	be	be	VB
9936	2882	17	delicious	delicious	JJ
9936	2882	18	upon	upon	IN
9936	2882	19	being	be	VBG
9936	2882	20	boiled	boil	VBN
9936	2882	21	and	and	CC
9936	2882	22	then	then	RB
9936	2882	23	dressed	dress	VBN
9936	2882	24	with	with	IN
9936	2882	25	butter	butter	NN
9936	2882	26	.	.	.
9936	2883	1	Winter	winter	NN
9936	2883	2	carrots	carrot	NNS
9936	2883	3	may	may	MD
9936	2883	4	be	be	VB
9936	2883	5	prepared	prepare	VBN
9936	2883	6	in	in	IN
9936	2883	7	this	this	DT
9936	2883	8	way	way	NN
9936	2883	9	too	too	RB
9936	2883	10	,	,	,
9936	2883	11	but	but	CC
9936	2883	12	they	-PRON-	PRP
9936	2883	13	will	will	MD
9936	2883	14	probably	probably	RB
9936	2883	15	require	require	VB
9936	2883	16	a	a	DT
9936	2883	17	little	little	JJ
9936	2883	18	more	more	JJR
9936	2883	19	cooking	cooking	NN
9936	2883	20	to	to	TO
9936	2883	21	make	make	VB
9936	2883	22	them	-PRON-	PRP
9936	2883	23	tender	tender	JJ
9936	2883	24	.	.	.
9936	2884	1	BUTTERED	BUTTERED	NNP
9936	2884	2	CARROTS	CARROTS	NNP
9936	2884	3	(	(	-LRB-
9936	2884	4	Sufficient	sufficient	JJ
9936	2884	5	to	to	TO
9936	2884	6	Serve	serve	VB
9936	2884	7	Six	six	CD
9936	2884	8	)	)	-RRB-
9936	2884	9	3	3	CD
9936	2884	10	c.	c.	NN
9936	2884	11	diced	dice	VBN
9936	2884	12	carrots	carrot	NNS
9936	2884	13	2	2	CD
9936	2884	14	Tb	Tb	NNP
9936	2884	15	.	.	.
9936	2885	1	butter	butter	NN
9936	2885	2	1/2	1/2	CD
9936	2885	3	tsp	tsp	NN
9936	2885	4	.	.	.
9936	2886	1	salt	salt	NNP
9936	2886	2	Dash	Dash	NNP
9936	2886	3	of	of	IN
9936	2886	4	pepper	pepper	NN
9936	2886	5	Wash	wash	NN
9936	2886	6	and	and	CC
9936	2886	7	scrape	scrape	VB
9936	2886	8	the	the	DT
9936	2886	9	carrots	carrot	NNS
9936	2886	10	and	and	CC
9936	2886	11	cut	cut	VBD
9936	2886	12	into	into	IN
9936	2886	13	half	half	JJ
9936	2886	14	-	-	HYPH
9936	2886	15	inch	inch	NN
9936	2886	16	pieces	piece	NNS
9936	2886	17	.	.	.
9936	2887	1	Put	put	VB
9936	2887	2	to	to	TO
9936	2887	3	cook	cook	NN
9936	2887	4	in	in	RP
9936	2887	5	enough	enough	JJ
9936	2887	6	boiling	boiling	NN
9936	2887	7	water	water	NN
9936	2887	8	to	to	TO
9936	2887	9	cover	cover	VB
9936	2887	10	the	the	DT
9936	2887	11	carrots	carrot	NNS
9936	2887	12	well	well	RB
9936	2887	13	,	,	,
9936	2887	14	and	and	CC
9936	2887	15	add	add	VB
9936	2887	16	1	1	CD
9936	2887	17	teaspoonful	teaspoonful	NN
9936	2887	18	of	of	IN
9936	2887	19	salt	salt	NN
9936	2887	20	for	for	IN
9936	2887	21	each	each	DT
9936	2887	22	quart	quart	NN
9936	2887	23	of	of	IN
9936	2887	24	water	water	NN
9936	2887	25	.	.	.
9936	2888	1	Cook	cook	VB
9936	2888	2	in	in	IN
9936	2888	3	a	a	DT
9936	2888	4	covered	cover	VBN
9936	2888	5	kettle	kettle	NN
9936	2888	6	until	until	IN
9936	2888	7	they	-PRON-	PRP
9936	2888	8	can	can	MD
9936	2888	9	be	be	VB
9936	2888	10	easily	easily	RB
9936	2888	11	pierced	pierce	VBN
9936	2888	12	with	with	IN
9936	2888	13	a	a	DT
9936	2888	14	fork	fork	NN
9936	2888	15	and	and	CC
9936	2888	16	then	then	RB
9936	2888	17	drain	drain	VB
9936	2888	18	off	off	RP
9936	2888	19	the	the	DT
9936	2888	20	water	water	NN
9936	2888	21	.	.	.
9936	2889	1	Add	add	VB
9936	2889	2	the	the	DT
9936	2889	3	butter	butter	NN
9936	2889	4	,	,	,
9936	2889	5	salt	salt	NN
9936	2889	6	,	,	,
9936	2889	7	and	and	CC
9936	2889	8	pepper	pepper	NN
9936	2889	9	,	,	,
9936	2889	10	heat	heat	NN
9936	2889	11	until	until	IN
9936	2889	12	the	the	DT
9936	2889	13	butter	butter	NN
9936	2889	14	melts	melt	NNS
9936	2889	15	,	,	,
9936	2889	16	and	and	CC
9936	2889	17	serve	serve	VB
9936	2889	18	.	.	.
9936	2890	1	102	102	CD
9936	2890	2	.	.	.
9936	2891	1	CARROTS	carrot	NNS
9936	2891	2	WITH	with	IN
9936	2891	3	PARSLEY.--The	parsley.--the	JJ
9936	2891	4	addition	addition	NN
9936	2891	5	of	of	IN
9936	2891	6	parsley	parsley	NNP
9936	2891	7	to	to	IN
9936	2891	8	carrots	carrot	NNS
9936	2891	9	gives	give	VBZ
9936	2891	10	a	a	DT
9936	2891	11	flavor	flavor	NN
9936	2891	12	that	that	WDT
9936	2891	13	improves	improve	VBZ
9936	2891	14	them	-PRON-	PRP
9936	2891	15	very	very	RB
9936	2891	16	much	much	RB
9936	2891	17	.	.	.
9936	2892	1	This	this	DT
9936	2892	2	should	should	MD
9936	2892	3	be	be	VB
9936	2892	4	chopped	chop	VBN
9936	2892	5	fine	fine	JJ
9936	2892	6	and	and	CC
9936	2892	7	added	add	VBN
9936	2892	8	after	after	IN
9936	2892	9	the	the	DT
9936	2892	10	carrots	carrot	NNS
9936	2892	11	have	have	VBP
9936	2892	12	cooked	cook	VBN
9936	2892	13	sufficiently	sufficiently	RB
9936	2892	14	.	.	.
9936	2893	1	CARROTS	carrot	NNS
9936	2893	2	WITH	with	IN
9936	2893	3	PARSLEY	parsley	NN
9936	2893	4	(	(	-LRB-
9936	2893	5	Sufficient	sufficient	JJ
9936	2893	6	to	to	TO
9936	2893	7	Serve	serve	VB
9936	2893	8	Six	six	CD
9936	2893	9	)	)	-RRB-
9936	2893	10	3	3	CD
9936	2893	11	c.	c.	NN
9936	2893	12	sliced	sliced	JJ
9936	2893	13	carrots	carrot	NNS
9936	2893	14	3	3	CD
9936	2893	15	Tb	Tb	NNP
9936	2893	16	.	.	.
9936	2894	1	parsley	parsley	NNP
9936	2894	2	finely	finely	RB
9936	2894	3	chopped	chop	VBD
9936	2894	4	2	2	CD
9936	2894	5	Tb	Tb	NNP
9936	2894	6	.	.	.
9936	2895	1	butter	butter	NN
9936	2895	2	1/2	1/2	CD
9936	2895	3	tsp	tsp	NN
9936	2895	4	.	.	.
9936	2896	1	salt	salt	NNP
9936	2896	2	Dash	Dash	NNP
9936	2896	3	of	of	IN
9936	2896	4	pepper	pepper	NN
9936	2896	5	Wash	wash	NN
9936	2896	6	and	and	CC
9936	2896	7	scrape	scrape	VB
9936	2896	8	the	the	DT
9936	2896	9	carrots	carrot	NNS
9936	2896	10	,	,	,
9936	2896	11	slice	slice	VB
9936	2896	12	in	in	IN
9936	2896	13	very	very	RB
9936	2896	14	thin	thin	JJ
9936	2896	15	slices	slice	NNS
9936	2896	16	,	,	,
9936	2896	17	and	and	CC
9936	2896	18	cook	cook	NN
9936	2896	19	until	until	IN
9936	2896	20	tender	tender	NN
9936	2896	21	in	in	IN
9936	2896	22	boiling	boil	VBG
9936	2896	23	salted	salt	VBN
9936	2896	24	water	water	NN
9936	2896	25	.	.	.
9936	2897	1	Drain	drain	VB
9936	2897	2	and	and	CC
9936	2897	3	add	add	VB
9936	2897	4	the	the	DT
9936	2897	5	chopped	chop	VBN
9936	2897	6	parsley	parsley	NN
9936	2897	7	,	,	,
9936	2897	8	butter	butter	NN
9936	2897	9	,	,	,
9936	2897	10	salt	salt	NN
9936	2897	11	,	,	,
9936	2897	12	and	and	CC
9936	2897	13	pepper	pepper	NN
9936	2897	14	.	.	.
9936	2898	1	Mix	mix	VB
9936	2898	2	carefully	carefully	RB
9936	2898	3	so	so	RB
9936	2898	4	as	as	IN
9936	2898	5	not	not	RB
9936	2898	6	to	to	TO
9936	2898	7	break	break	VB
9936	2898	8	the	the	DT
9936	2898	9	slices	slice	NNS
9936	2898	10	of	of	IN
9936	2898	11	carrot	carrot	NNP
9936	2898	12	.	.	.
9936	2899	1	Serve	serve	VB
9936	2899	2	hot	hot	JJ
9936	2899	3	.	.	.
9936	2900	1	103	103	CD
9936	2900	2	.	.	.
9936	2901	1	BROWNED	BROWNED	NNP
9936	2901	2	CARROTS.--A	carrots.--a	XX
9936	2901	3	very	very	RB
9936	2901	4	appetizing	appetizing	JJ
9936	2901	5	way	way	NN
9936	2901	6	in	in	IN
9936	2901	7	which	which	WDT
9936	2901	8	to	to	TO
9936	2901	9	prepare	prepare	VB
9936	2901	10	carrots	carrot	NNS
9936	2901	11	is	be	VBZ
9936	2901	12	to	to	TO
9936	2901	13	cut	cut	VB
9936	2901	14	them	-PRON-	PRP
9936	2901	15	in	in	IN
9936	2901	16	slices	slice	NNS
9936	2901	17	lengthwise	lengthwise	RB
9936	2901	18	,	,	,
9936	2901	19	boil	boil	VBP
9936	2901	20	them	-PRON-	PRP
9936	2901	21	until	until	IN
9936	2901	22	tender	tender	NN
9936	2901	23	,	,	,
9936	2901	24	and	and	CC
9936	2901	25	then	then	RB
9936	2901	26	brown	brown	VB
9936	2901	27	them	-PRON-	PRP
9936	2901	28	in	in	IN
9936	2901	29	fat	fat	NN
9936	2901	30	.	.	.
9936	2902	1	Wash	wash	VB
9936	2902	2	and	and	CC
9936	2902	3	scrape	scrape	VB
9936	2902	4	the	the	DT
9936	2902	5	desired	desire	VBN
9936	2902	6	number	number	NN
9936	2902	7	of	of	IN
9936	2902	8	carrots	carrot	NNS
9936	2902	9	,	,	,
9936	2902	10	cut	cut	VBN
9936	2902	11	into	into	IN
9936	2902	12	slices	slice	NNS
9936	2902	13	lengthwise	lengthwise	RB
9936	2902	14	,	,	,
9936	2902	15	and	and	CC
9936	2902	16	if	if	IN
9936	2902	17	large	large	JJ
9936	2902	18	-	-	HYPH
9936	2902	19	sized	sized	JJ
9936	2902	20	carrots	carrot	NNS
9936	2902	21	are	be	VBP
9936	2902	22	used	use	VBN
9936	2902	23	,	,	,
9936	2902	24	cut	cut	VB
9936	2902	25	the	the	DT
9936	2902	26	slices	slice	NNS
9936	2902	27	into	into	IN
9936	2902	28	halves	half	NNS
9936	2902	29	.	.	.
9936	2903	1	Cook	cook	VB
9936	2903	2	in	in	IN
9936	2903	3	boiling	boil	VBG
9936	2903	4	salted	salted	JJ
9936	2903	5	water	water	NN
9936	2903	6	until	until	IN
9936	2903	7	tender	tender	NN
9936	2903	8	and	and	CC
9936	2903	9	then	then	RB
9936	2903	10	drain	drain	VB
9936	2903	11	.	.	.
9936	2904	1	Melt	melt	VB
9936	2904	2	some	some	DT
9936	2904	3	fat	fat	NN
9936	2904	4	in	in	IN
9936	2904	5	a	a	DT
9936	2904	6	frying	fry	VBG
9936	2904	7	pan	pan	NN
9936	2904	8	,	,	,
9936	2904	9	place	place	VB
9936	2904	10	the	the	DT
9936	2904	11	carrots	carrot	NNS
9936	2904	12	in	in	IN
9936	2904	13	the	the	DT
9936	2904	14	hot	hot	JJ
9936	2904	15	fat	fat	NN
9936	2904	16	,	,	,
9936	2904	17	and	and	CC
9936	2904	18	brown	brown	NNP
9936	2904	19	first	first	RB
9936	2904	20	on	on	IN
9936	2904	21	one	one	CD
9936	2904	22	side	side	NN
9936	2904	23	and	and	CC
9936	2904	24	then	then	RB
9936	2904	25	on	on	IN
9936	2904	26	the	the	DT
9936	2904	27	other	other	JJ
9936	2904	28	,	,	,
9936	2904	29	turning	turn	VBG
9936	2904	30	the	the	DT
9936	2904	31	slices	slice	NNS
9936	2904	32	carefully	carefully	RB
9936	2904	33	so	so	IN
9936	2904	34	as	as	IN
9936	2904	35	not	not	RB
9936	2904	36	to	to	TO
9936	2904	37	break	break	VB
9936	2904	38	them	-PRON-	PRP
9936	2904	39	.	.	.
9936	2905	1	A	a	DT
9936	2905	2	few	few	JJ
9936	2905	3	minutes	minute	NNS
9936	2905	4	before	before	IN
9936	2905	5	removing	remove	VBG
9936	2905	6	the	the	DT
9936	2905	7	carrots	carrot	NNS
9936	2905	8	from	from	IN
9936	2905	9	the	the	DT
9936	2905	10	frying	fry	VBG
9936	2905	11	pan	pan	NN
9936	2905	12	,	,	,
9936	2905	13	sprinkle	sprinkle	VB
9936	2905	14	sugar	sugar	NN
9936	2905	15	over	over	IN
9936	2905	16	them	-PRON-	PRP
9936	2905	17	and	and	CC
9936	2905	18	allow	allow	VB
9936	2905	19	the	the	DT
9936	2905	20	sugar	sugar	NN
9936	2905	21	to	to	TO
9936	2905	22	melt	melt	VB
9936	2905	23	.	.	.
9936	2906	1	In	in	IN
9936	2906	2	removing	remove	VBG
9936	2906	3	them	-PRON-	PRP
9936	2906	4	to	to	IN
9936	2906	5	a	a	DT
9936	2906	6	vegetable	vegetable	NN
9936	2906	7	dish	dish	NN
9936	2906	8	,	,	,
9936	2906	9	pour	pour	VBP
9936	2906	10	over	over	IN
9936	2906	11	them	-PRON-	PRP
9936	2906	12	the	the	DT
9936	2906	13	sirup	sirup	NN
9936	2906	14	that	that	WDT
9936	2906	15	forms	form	VBZ
9936	2906	16	.	.	.
9936	2907	1	Serve	serve	VB
9936	2907	2	hot	hot	JJ
9936	2907	3	.	.	.
9936	2908	1	CAULIFLOWER	CAULIFLOWER	NNP
9936	2908	2	AND	and	CC
9936	2908	3	ITS	its	PRP$
9936	2908	4	PREPARATION	preparation	NN
9936	2908	5	104	104	CD
9936	2908	6	.	.	.
9936	2909	1	CAULIFLOWER	CAULIFLOWER	NNP
9936	2909	2	grows	grow	VBZ
9936	2909	3	in	in	IN
9936	2909	4	heads	head	NNS
9936	2909	5	as	as	IN
9936	2909	6	does	do	VBZ
9936	2909	7	cabbage	cabbage	VB
9936	2909	8	,	,	,
9936	2909	9	but	but	CC
9936	2909	10	only	only	RB
9936	2909	11	the	the	DT
9936	2909	12	flower	flower	NN
9936	2909	13	or	or	CC
9936	2909	14	blossom	blossom	NNS
9936	2909	15	of	of	IN
9936	2909	16	the	the	DT
9936	2909	17	plant	plant	NN
9936	2909	18	is	be	VBZ
9936	2909	19	eaten	eat	VBN
9936	2909	20	.	.	.
9936	2910	1	A	a	DT
9936	2910	2	head	head	NN
9936	2910	3	of	of	IN
9936	2910	4	cauliflower	cauliflower	NN
9936	2910	5	from	from	IN
9936	2910	6	which	which	WDT
9936	2910	7	the	the	DT
9936	2910	8	leaves	leave	NNS
9936	2910	9	have	have	VBP
9936	2910	10	not	not	RB
9936	2910	11	been	be	VBN
9936	2910	12	removed	remove	VBN
9936	2910	13	is	be	VBZ
9936	2910	14	shown	show	VBN
9936	2910	15	in	in	IN
9936	2910	16	Fig	Fig	NNP
9936	2910	17	.	.	.
9936	2911	1	8	8	LS
9936	2911	2	.	.	.
9936	2912	1	In	in	IN
9936	2912	2	flavor	flavor	NN
9936	2912	3	and	and	CC
9936	2912	4	composition	composition	NN
9936	2912	5	this	this	DT
9936	2912	6	vegetable	vegetable	NN
9936	2912	7	is	be	VBZ
9936	2912	8	similar	similar	JJ
9936	2912	9	to	to	TO
9936	2912	10	cabbage	cabbage	VB
9936	2912	11	,	,	,
9936	2912	12	but	but	CC
9936	2912	13	its	-PRON-	PRP$
9936	2912	14	flavor	flavor	NN
9936	2912	15	is	be	VBZ
9936	2912	16	a	a	DT
9936	2912	17	little	little	JJ
9936	2912	18	more	more	RBR
9936	2912	19	delicate	delicate	JJ
9936	2912	20	.	.	.
9936	2913	1	Still	still	RB
9936	2913	2	,	,	,
9936	2913	3	cauliflower	cauliflower	NN
9936	2913	4	should	should	MD
9936	2913	5	always	always	RB
9936	2913	6	be	be	VB
9936	2913	7	cooked	cook	VBN
9936	2913	8	in	in	IN
9936	2913	9	an	an	DT
9936	2913	10	uncovered	uncovered	JJ
9936	2913	11	vessel	vessel	NN
9936	2913	12	,	,	,
9936	2913	13	as	as	IN
9936	2913	14	are	be	VBP
9936	2913	15	cabbage	cabbage	NN
9936	2913	16	and	and	CC
9936	2913	17	Brussels	Brussels	NNP
9936	2913	18	sprouts	sprout	NNS
9936	2913	19	,	,	,
9936	2913	20	if	if	IN
9936	2913	21	a	a	DT
9936	2913	22	strong	strong	JJ
9936	2913	23	disagreeable	disagreeable	JJ
9936	2913	24	flavor	flavor	NN
9936	2913	25	would	would	MD
9936	2913	26	be	be	VB
9936	2913	27	avoided	avoid	VBN
9936	2913	28	.	.	.
9936	2914	1	[	[	-LRB-
9936	2914	2	Illustration	illustration	NN
9936	2914	3	:	:	:
9936	2914	4	FIG	FIG	NNP
9936	2914	5	.	.	.
9936	2915	1	8	8	LS
9936	2915	2	]	]	-RRB-
9936	2915	3	105	105	CD
9936	2915	4	.	.	.
9936	2916	1	SELECTION	selection	NN
9936	2916	2	AND	and	CC
9936	2916	3	COOKING.--Very	cooking.--very	CD
9936	2916	4	solid	solid	JJ
9936	2916	5	heads	head	NNS
9936	2916	6	of	of	IN
9936	2916	7	cauliflower	cauliflower	NN
9936	2916	8	that	that	WDT
9936	2916	9	are	be	VBP
9936	2916	10	creamy	creamy	JJ
9936	2916	11	white	white	JJ
9936	2916	12	in	in	IN
9936	2916	13	color	color	NN
9936	2916	14	and	and	CC
9936	2916	15	free	free	JJ
9936	2916	16	from	from	IN
9936	2916	17	the	the	DT
9936	2916	18	black	black	JJ
9936	2916	19	specks	speck	NNS
9936	2916	20	or	or	CC
9936	2916	21	blemishes	blemish	NNS
9936	2916	22	so	so	RB
9936	2916	23	common	common	JJ
9936	2916	24	to	to	IN
9936	2916	25	this	this	DT
9936	2916	26	vegetable	vegetable	NN
9936	2916	27	should	should	MD
9936	2916	28	be	be	VB
9936	2916	29	selected	select	VBN
9936	2916	30	for	for	IN
9936	2916	31	cooking	cooking	NN
9936	2916	32	.	.	.
9936	2917	1	The	the	DT
9936	2917	2	only	only	JJ
9936	2917	3	care	care	NN
9936	2917	4	that	that	IN
9936	2917	5	cauliflower	cauliflower	NN
9936	2917	6	requires	require	VBZ
9936	2917	7	before	before	IN
9936	2917	8	cooking	cooking	NN
9936	2917	9	is	be	VBZ
9936	2917	10	to	to	TO
9936	2917	11	keep	keep	VB
9936	2917	12	it	-PRON-	PRP
9936	2917	13	in	in	IN
9936	2917	14	a	a	DT
9936	2917	15	cool	cool	JJ
9936	2917	16	place	place	NN
9936	2917	17	,	,	,
9936	2917	18	for	for	IN
9936	2917	19	it	-PRON-	PRP
9936	2917	20	does	do	VBZ
9936	2917	21	not	not	RB
9936	2917	22	wilt	wilt	VB
9936	2917	23	nor	nor	CC
9936	2917	24	decay	decay	VB
9936	2917	25	quickly	quickly	RB
9936	2917	26	.	.	.
9936	2918	1	To	to	TO
9936	2918	2	prepare	prepare	VB
9936	2918	3	this	this	DT
9936	2918	4	vegetable	vegetable	NN
9936	2918	5	for	for	IN
9936	2918	6	cooking	cooking	NN
9936	2918	7	,	,	,
9936	2918	8	the	the	DT
9936	2918	9	white	white	JJ
9936	2918	10	head	head	NN
9936	2918	11	should	should	MD
9936	2918	12	be	be	VB
9936	2918	13	cut	cut	VBN
9936	2918	14	from	from	IN
9936	2918	15	the	the	DT
9936	2918	16	leaves	leave	NNS
9936	2918	17	,	,	,
9936	2918	18	which	which	WDT
9936	2918	19	are	be	VBP
9936	2918	20	discarded	discard	VBN
9936	2918	21	.	.	.
9936	2919	1	Then	then	RB
9936	2919	2	the	the	DT
9936	2919	3	head	head	NN
9936	2919	4	should	should	MD
9936	2919	5	be	be	VB
9936	2919	6	placed	place	VBN
9936	2919	7	upside	upside	RB
9936	2919	8	down	down	RB
9936	2919	9	in	in	IN
9936	2919	10	a	a	DT
9936	2919	11	pan	pan	NN
9936	2919	12	of	of	IN
9936	2919	13	salt	salt	NN
9936	2919	14	water	water	NN
9936	2919	15	and	and	CC
9936	2919	16	allowed	allow	VBN
9936	2919	17	to	to	TO
9936	2919	18	soak	soak	VB
9936	2919	19	for	for	IN
9936	2919	20	an	an	DT
9936	2919	21	hour	hour	NN
9936	2919	22	in	in	IN
9936	2919	23	order	order	NN
9936	2919	24	to	to	TO
9936	2919	25	drive	drive	VB
9936	2919	26	out	out	RP
9936	2919	27	the	the	DT
9936	2919	28	small	small	JJ
9936	2919	29	bugs	bug	NNS
9936	2919	30	or	or	CC
9936	2919	31	worms	worm	NNS
9936	2919	32	that	that	WDT
9936	2919	33	are	be	VBP
9936	2919	34	so	so	RB
9936	2919	35	frequently	frequently	RB
9936	2919	36	found	find	VBN
9936	2919	37	in	in	IN
9936	2919	38	this	this	DT
9936	2919	39	vegetable	vegetable	NN
9936	2919	40	.	.	.
9936	2920	1	The	the	DT
9936	2920	2	cauliflower	cauliflower	NN
9936	2920	3	may	may	MD
9936	2920	4	then	then	RB
9936	2920	5	be	be	VB
9936	2920	6	cooked	cook	VBN
9936	2920	7	whole	whole	JJ
9936	2920	8	or	or	CC
9936	2920	9	broken	break	VBN
9936	2920	10	apart	apart	RB
9936	2920	11	,	,	,
9936	2920	12	but	but	CC
9936	2920	13	in	in	IN
9936	2920	14	either	either	DT
9936	2920	15	case	case	NN
9936	2920	16	it	-PRON-	PRP
9936	2920	17	should	should	MD
9936	2920	18	be	be	VB
9936	2920	19	cooked	cook	VBN
9936	2920	20	until	until	IN
9936	2920	21	tender	tender	NN
9936	2920	22	in	in	IN
9936	2920	23	boiling	boil	VBG
9936	2920	24	salted	salted	JJ
9936	2920	25	water	water	NN
9936	2920	26	with	with	IN
9936	2920	27	the	the	DT
9936	2920	28	cover	cover	NN
9936	2920	29	removed	remove	VBN
9936	2920	30	from	from	IN
9936	2920	31	the	the	DT
9936	2920	32	kettle	kettle	NN
9936	2920	33	.	.	.
9936	2921	1	106	106	CD
9936	2921	2	.	.	.
9936	2922	1	CAULIFLOWER	cauliflower	NN
9936	2922	2	WITH	with	IN
9936	2922	3	TOMATO	tomato	NN
9936	2922	4	SAUCE.--Variety	sauce.--variety	NN
9936	2922	5	can	can	MD
9936	2922	6	be	be	VB
9936	2922	7	secured	secure	VBN
9936	2922	8	in	in	IN
9936	2922	9	the	the	DT
9936	2922	10	preparation	preparation	NN
9936	2922	11	of	of	IN
9936	2922	12	cauliflower	cauliflower	NN
9936	2922	13	by	by	IN
9936	2922	14	serving	serve	VBG
9936	2922	15	it	-PRON-	PRP
9936	2922	16	with	with	IN
9936	2922	17	a	a	DT
9936	2922	18	tomato	tomato	NN
9936	2922	19	sauce	sauce	NN
9936	2922	20	.	.	.
9936	2923	1	Besides	besides	IN
9936	2923	2	being	be	VBG
9936	2923	3	very	very	RB
9936	2923	4	palatable	palatable	JJ
9936	2923	5	,	,	,
9936	2923	6	this	this	DT
9936	2923	7	is	be	VBZ
9936	2923	8	an	an	DT
9936	2923	9	extremely	extremely	RB
9936	2923	10	attractive	attractive	JJ
9936	2923	11	dish	dish	NN
9936	2923	12	because	because	IN
9936	2923	13	of	of	IN
9936	2923	14	the	the	DT
9936	2923	15	contrast	contrast	NN
9936	2923	16	in	in	IN
9936	2923	17	colors	color	NNS
9936	2923	18	.	.	.
9936	2924	1	Chicken	chicken	NN
9936	2924	2	gravy	gravy	NN
9936	2924	3	may	may	MD
9936	2924	4	be	be	VB
9936	2924	5	used	use	VBN
9936	2924	6	instead	instead	RB
9936	2924	7	of	of	IN
9936	2924	8	tomato	tomato	NN
9936	2924	9	sauce	sauce	NN
9936	2924	10	,	,	,
9936	2924	11	and	and	CC
9936	2924	12	a	a	DT
9936	2924	13	most	most	RBS
9936	2924	14	delightful	delightful	JJ
9936	2924	15	dish	dish	NN
9936	2924	16	is	be	VBZ
9936	2924	17	the	the	DT
9936	2924	18	result	result	NN
9936	2924	19	.	.	.
9936	2925	1	CAULIFLOWER	cauliflower	NN
9936	2925	2	WITH	with	IN
9936	2925	3	TOMATO	tomato	NN
9936	2925	4	SAUCE	sauce	NN
9936	2925	5	(	(	-LRB-
9936	2925	6	Sufficient	sufficient	JJ
9936	2925	7	to	to	TO
9936	2925	8	Serve	serve	VB
9936	2925	9	Six	six	CD
9936	2925	10	)	)	-RRB-
9936	2925	11	1	1	CD
9936	2925	12	head	head	NN
9936	2925	13	cauliflower	cauliflower	NN
9936	2925	14	2	2	CD
9936	2925	15	Tb	Tb	NNP
9936	2925	16	.	.	.
9936	2926	1	butter	butter	NN
9936	2926	2	2	2	CD
9936	2926	3	Tb	Tb	NNP
9936	2926	4	.	.	.
9936	2927	1	flour	flour	NN
9936	2927	2	1/2	1/2	CD
9936	2927	3	tsp	tsp	NN
9936	2927	4	.	.	.
9936	2928	1	salt	salt	NNP
9936	2928	2	Dash	Dash	NNP
9936	2928	3	of	of	IN
9936	2928	4	pepper	pepper	NN
9936	2928	5	2	2	CD
9936	2928	6	c.	c.	NN
9936	2928	7	strained	strain	VBD
9936	2928	8	tomato	tomato	NNP
9936	2928	9	Soak	Soak	NNP
9936	2928	10	the	the	DT
9936	2928	11	cauliflower	cauliflower	NN
9936	2928	12	in	in	IN
9936	2928	13	cold	cold	JJ
9936	2928	14	salted	salt	VBN
9936	2928	15	water	water	NN
9936	2928	16	,	,	,
9936	2928	17	and	and	CC
9936	2928	18	then	then	RB
9936	2928	19	tie	tie	VB
9936	2928	20	it	-PRON-	PRP
9936	2928	21	carefully	carefully	RB
9936	2928	22	in	in	IN
9936	2928	23	a	a	DT
9936	2928	24	piece	piece	NN
9936	2928	25	of	of	IN
9936	2928	26	cheesecloth	cheesecloth	NN
9936	2928	27	and	and	CC
9936	2928	28	put	put	VBD
9936	2928	29	it	-PRON-	PRP
9936	2928	30	to	to	TO
9936	2928	31	cook	cook	VB
9936	2928	32	in	in	RP
9936	2928	33	boiling	boil	VBG
9936	2928	34	salted	salt	VBN
9936	2928	35	water	water	NN
9936	2928	36	.	.	.
9936	2929	1	Cook	cook	VB
9936	2929	2	until	until	IN
9936	2929	3	tender	tender	NN
9936	2929	4	,	,	,
9936	2929	5	but	but	CC
9936	2929	6	not	not	RB
9936	2929	7	so	so	RB
9936	2929	8	long	long	RB
9936	2929	9	that	that	IN
9936	2929	10	it	-PRON-	PRP
9936	2929	11	will	will	MD
9936	2929	12	fall	fall	VB
9936	2929	13	to	to	IN
9936	2929	14	pieces	piece	NNS
9936	2929	15	.	.	.
9936	2930	1	Take	take	VB
9936	2930	2	from	from	IN
9936	2930	3	the	the	DT
9936	2930	4	water	water	NN
9936	2930	5	,	,	,
9936	2930	6	remove	remove	VB
9936	2930	7	the	the	DT
9936	2930	8	cheesecloth	cheesecloth	NN
9936	2930	9	carefully	carefully	RB
9936	2930	10	,	,	,
9936	2930	11	and	and	CC
9936	2930	12	place	place	VB
9936	2930	13	the	the	DT
9936	2930	14	cauliflower	cauliflower	NN
9936	2930	15	in	in	IN
9936	2930	16	a	a	DT
9936	2930	17	vegetable	vegetable	NN
9936	2930	18	dish	dish	NN
9936	2930	19	.	.	.
9936	2931	1	While	while	IN
9936	2931	2	the	the	DT
9936	2931	3	cauliflower	cauliflower	NN
9936	2931	4	is	be	VBZ
9936	2931	5	cooking	cook	VBG
9936	2931	6	,	,	,
9936	2931	7	prepare	prepare	VB
9936	2931	8	the	the	DT
9936	2931	9	sauce	sauce	NN
9936	2931	10	by	by	IN
9936	2931	11	melting	melt	VBG
9936	2931	12	the	the	DT
9936	2931	13	butter	butter	NN
9936	2931	14	in	in	IN
9936	2931	15	a	a	DT
9936	2931	16	double	double	JJ
9936	2931	17	boiler	boiler	NN
9936	2931	18	,	,	,
9936	2931	19	adding	add	VBG
9936	2931	20	the	the	DT
9936	2931	21	flour	flour	NN
9936	2931	22	,	,	,
9936	2931	23	salt	salt	NN
9936	2931	24	,	,	,
9936	2931	25	and	and	CC
9936	2931	26	pepper	pepper	NN
9936	2931	27	,	,	,
9936	2931	28	and	and	CC
9936	2931	29	stirring	stir	VBG
9936	2931	30	into	into	IN
9936	2931	31	this	this	DT
9936	2931	32	the	the	DT
9936	2931	33	heated	heat	VBN
9936	2931	34	strained	strain	VBD
9936	2931	35	tomato	tomato	NN
9936	2931	36	made	make	VBN
9936	2931	37	by	by	IN
9936	2931	38	forcing	force	VBG
9936	2931	39	canned	can	VBN
9936	2931	40	or	or	CC
9936	2931	41	stewed	stew	VBN
9936	2931	42	tomatoes	tomato	NNS
9936	2931	43	through	through	IN
9936	2931	44	a	a	DT
9936	2931	45	sieve	sieve	NN
9936	2931	46	.	.	.
9936	2932	1	Cook	cook	VB
9936	2932	2	until	until	IN
9936	2932	3	the	the	DT
9936	2932	4	sauce	sauce	NN
9936	2932	5	has	have	VBZ
9936	2932	6	thickened	thicken	VBN
9936	2932	7	and	and	CC
9936	2932	8	then	then	RB
9936	2932	9	pour	pour	VB
9936	2932	10	over	over	IN
9936	2932	11	the	the	DT
9936	2932	12	cauliflower	cauliflower	NN
9936	2932	13	in	in	IN
9936	2932	14	the	the	DT
9936	2932	15	vegetable	vegetable	NN
9936	2932	16	dish	dish	NN
9936	2932	17	.	.	.
9936	2933	1	Serve	serve	VB
9936	2933	2	hot	hot	JJ
9936	2933	3	.	.	.
9936	2934	1	[	[	-LRB-
9936	2934	2	Illustration	illustration	NN
9936	2934	3	:	:	:
9936	2934	4	FIG	FIG	NNP
9936	2934	5	.	.	.
9936	2935	1	9	9	LS
9936	2935	2	]	]	-RRB-
9936	2935	3	107	107	CD
9936	2935	4	.	.	.
9936	2936	1	SCALLOPED	SCALLOPED	NNP
9936	2936	2	CAULIFLOWER.--Another	CAULIFLOWER.--Another	NNP
9936	2936	3	opportunity	opportunity	NN
9936	2936	4	to	to	TO
9936	2936	5	make	make	VB
9936	2936	6	a	a	DT
9936	2936	7	delicious	delicious	JJ
9936	2936	8	scalloped	scallop	VBN
9936	2936	9	dish	dish	NN
9936	2936	10	is	be	VBZ
9936	2936	11	afforded	afford	VBN
9936	2936	12	by	by	IN
9936	2936	13	cauliflower	cauliflower	NN
9936	2936	14	.	.	.
9936	2937	1	In	in	IN
9936	2937	2	fact	fact	NN
9936	2937	3	,	,	,
9936	2937	4	many	many	JJ
9936	2937	5	persons	person	NNS
9936	2937	6	prefer	prefer	VBP
9936	2937	7	scalloped	scallop	VBD
9936	2937	8	cauliflower	cauliflower	NN
9936	2937	9	to	to	IN
9936	2937	10	any	any	DT
9936	2937	11	of	of	IN
9936	2937	12	the	the	DT
9936	2937	13	dishes	dish	NNS
9936	2937	14	made	make	VBN
9936	2937	15	from	from	IN
9936	2937	16	this	this	DT
9936	2937	17	vegetable	vegetable	NN
9936	2937	18	.	.	.
9936	2938	1	The	the	DT
9936	2938	2	ingredients	ingredient	NNS
9936	2938	3	used	use	VBN
9936	2938	4	with	with	IN
9936	2938	5	the	the	DT
9936	2938	6	cauliflower	cauliflower	NN
9936	2938	7	increase	increase	VB
9936	2938	8	its	-PRON-	PRP$
9936	2938	9	food	food	NN
9936	2938	10	value	value	NN
9936	2938	11	,	,	,
9936	2938	12	which	which	WDT
9936	2938	13	is	be	VBZ
9936	2938	14	somewhat	somewhat	RB
9936	2938	15	low	low	JJ
9936	2938	16	.	.	.
9936	2939	1	SCALLOPED	scalloped	JJ
9936	2939	2	CAULIFLOWER	CAULIFLOWER	NNP
9936	2939	3	(	(	-LRB-
9936	2939	4	Sufficient	sufficient	JJ
9936	2939	5	to	to	TO
9936	2939	6	Serve	serve	VB
9936	2939	7	Six	six	CD
9936	2939	8	)	)	-RRB-
9936	2939	9	1	1	CD
9936	2939	10	head	head	NN
9936	2939	11	cauliflower	cauliflower	NN
9936	2939	12	2	2	CD
9936	2939	13	Tb	Tb	NNP
9936	2939	14	.	.	.
9936	2940	1	butter	butter	NN
9936	2940	2	2	2	CD
9936	2940	3	Tb	Tb	NNP
9936	2940	4	.	.	.
9936	2941	1	flour	flour	NN
9936	2941	2	1	1	CD
9936	2941	3	c.	c.	NN
9936	2941	4	milk	milk	NN
9936	2941	5	1	1	CD
9936	2941	6	c.	c.	NN
9936	2941	7	water	water	NN
9936	2941	8	from	from	IN
9936	2941	9	cauliflower	cauliflower	NN
9936	2941	10	1/2	1/2	CD
9936	2941	11	tsp	tsp	NN
9936	2941	12	.	.	.
9936	2942	1	salt	salt	NNP
9936	2942	2	Dash	Dash	NNP
9936	2942	3	of	of	IN
9936	2942	4	pepper	pepper	NN
9936	2942	5	1	1	CD
9936	2942	6	c.	c.	NN
9936	2942	7	buttered	butter	VBD
9936	2942	8	crumbs	crumb	NNS
9936	2942	9	Prepare	Prepare	NNP
9936	2942	10	and	and	CC
9936	2942	11	cook	cook	VB
9936	2942	12	the	the	DT
9936	2942	13	cauliflower	cauliflower	NN
9936	2942	14	according	accord	VBG
9936	2942	15	to	to	IN
9936	2942	16	the	the	DT
9936	2942	17	directions	direction	NNS
9936	2942	18	given	give	VBN
9936	2942	19	in	in	IN
9936	2942	20	Art	art	NN
9936	2942	21	.	.	.
9936	2943	1	105	105	CD
9936	2943	2	,	,	,
9936	2943	3	breaking	break	VBG
9936	2943	4	it	-PRON-	PRP
9936	2943	5	into	into	IN
9936	2943	6	flowerets	floweret	NNS
9936	2943	7	before	before	IN
9936	2943	8	pouring	pour	VBG
9936	2943	9	the	the	DT
9936	2943	10	boiling	boiling	NN
9936	2943	11	water	water	NN
9936	2943	12	on	on	IN
9936	2943	13	it	-PRON-	PRP
9936	2943	14	.	.	.
9936	2944	1	When	when	WRB
9936	2944	2	it	-PRON-	PRP
9936	2944	3	has	have	VBZ
9936	2944	4	cooked	cook	VBN
9936	2944	5	tender	tender	NN
9936	2944	6	,	,	,
9936	2944	7	drain	drain	VB
9936	2944	8	the	the	DT
9936	2944	9	water	water	NN
9936	2944	10	from	from	IN
9936	2944	11	it	-PRON-	PRP
9936	2944	12	.	.	.
9936	2945	1	Prepare	prepare	VB
9936	2945	2	a	a	DT
9936	2945	3	sauce	sauce	NN
9936	2945	4	with	with	IN
9936	2945	5	the	the	DT
9936	2945	6	butter	butter	NN
9936	2945	7	,	,	,
9936	2945	8	flour	flour	NN
9936	2945	9	,	,	,
9936	2945	10	milk	milk	NN
9936	2945	11	,	,	,
9936	2945	12	water	water	NN
9936	2945	13	from	from	IN
9936	2945	14	the	the	DT
9936	2945	15	cauliflower	cauliflower	NN
9936	2945	16	,	,	,
9936	2945	17	salt	salt	NN
9936	2945	18	,	,	,
9936	2945	19	and	and	CC
9936	2945	20	pepper	pepper	NN
9936	2945	21	.	.	.
9936	2946	1	Butter	butter	VB
9936	2946	2	the	the	DT
9936	2946	3	crumbs	crumb	NNS
9936	2946	4	by	by	IN
9936	2946	5	pouring	pour	VBG
9936	2946	6	1	1	CD
9936	2946	7	tablespoonful	tablespoonful	JJ
9936	2946	8	of	of	IN
9936	2946	9	melted	melted	JJ
9936	2946	10	butter	butter	NN
9936	2946	11	over	over	IN
9936	2946	12	them	-PRON-	PRP
9936	2946	13	.	.	.
9936	2947	1	Put	put	VB
9936	2947	2	1/4	1/4	CD
9936	2947	3	cupful	cupful	NN
9936	2947	4	of	of	IN
9936	2947	5	the	the	DT
9936	2947	6	crumbs	crumb	NNS
9936	2947	7	on	on	IN
9936	2947	8	the	the	DT
9936	2947	9	bottom	bottom	NN
9936	2947	10	of	of	IN
9936	2947	11	a	a	DT
9936	2947	12	baking	baking	NN
9936	2947	13	dish	dish	NN
9936	2947	14	,	,	,
9936	2947	15	add	add	VB
9936	2947	16	one	one	CD
9936	2947	17	-	-	HYPH
9936	2947	18	half	half	NN
9936	2947	19	of	of	IN
9936	2947	20	the	the	DT
9936	2947	21	cauliflower	cauliflower	NN
9936	2947	22	,	,	,
9936	2947	23	and	and	CC
9936	2947	24	over	over	IN
9936	2947	25	this	this	DT
9936	2947	26	place	place	NN
9936	2947	27	another	another	DT
9936	2947	28	1/4	1/4	CD
9936	2947	29	cupful	cupful	NN
9936	2947	30	of	of	IN
9936	2947	31	crumbs	crumb	NNS
9936	2947	32	.	.	.
9936	2948	1	Then	then	RB
9936	2948	2	add	add	VB
9936	2948	3	the	the	DT
9936	2948	4	remainder	remainder	NN
9936	2948	5	of	of	IN
9936	2948	6	the	the	DT
9936	2948	7	cauliflower	cauliflower	NN
9936	2948	8	,	,	,
9936	2948	9	and	and	CC
9936	2948	10	pour	pour	VB
9936	2948	11	the	the	DT
9936	2948	12	white	white	JJ
9936	2948	13	sauce	sauce	NN
9936	2948	14	over	over	IN
9936	2948	15	all	all	DT
9936	2948	16	.	.	.
9936	2949	1	Sprinkle	sprinkle	VB
9936	2949	2	the	the	DT
9936	2949	3	remainder	remainder	NN
9936	2949	4	of	of	IN
9936	2949	5	the	the	DT
9936	2949	6	crumbs	crumb	NNS
9936	2949	7	over	over	IN
9936	2949	8	the	the	DT
9936	2949	9	top	top	NN
9936	2949	10	.	.	.
9936	2950	1	Place	place	NN
9936	2950	2	in	in	IN
9936	2950	3	a	a	DT
9936	2950	4	hot	hot	JJ
9936	2950	5	oven	oven	NN
9936	2950	6	and	and	CC
9936	2950	7	bake	bake	VB
9936	2950	8	until	until	IN
9936	2950	9	well	well	RB
9936	2950	10	heated	heat	VBN
9936	2950	11	through	through	IN
9936	2950	12	and	and	CC
9936	2950	13	brown	brown	VB
9936	2950	14	on	on	IN
9936	2950	15	top	top	NN
9936	2950	16	.	.	.
9936	2951	1	Serve	serve	VB
9936	2951	2	from	from	IN
9936	2951	3	the	the	DT
9936	2951	4	dish	dish	NN
9936	2951	5	.	.	.
9936	2952	1	108	108	CD
9936	2952	2	.	.	.
9936	2953	1	CREAMED	CREAMED	NNS
9936	2953	2	CAULIFLOWER.--A	cauliflower.--a	CD
9936	2953	3	very	very	RB
9936	2953	4	attractive	attractive	JJ
9936	2953	5	vegetable	vegetable	NN
9936	2953	6	dish	dish	NN
9936	2953	7	can	can	MD
9936	2953	8	be	be	VB
9936	2953	9	prepared	prepare	VBN
9936	2953	10	from	from	IN
9936	2953	11	cauliflower	cauliflower	NN
9936	2953	12	by	by	IN
9936	2953	13	cooking	cook	VBG
9936	2953	14	the	the	DT
9936	2953	15	head	head	NN
9936	2953	16	whole	whole	RB
9936	2953	17	and	and	CC
9936	2953	18	then	then	RB
9936	2953	19	serving	serve	VBG
9936	2953	20	a	a	DT
9936	2953	21	cream	cream	NN
9936	2953	22	sauce	sauce	NN
9936	2953	23	over	over	IN
9936	2953	24	it	-PRON-	PRP
9936	2953	25	,	,	,
9936	2953	26	as	as	IN
9936	2953	27	shown	show	VBN
9936	2953	28	in	in	IN
9936	2953	29	Fig	Fig	NNP
9936	2953	30	.	.	.
9936	2954	1	9	9	CD
9936	2954	2	.	.	.
9936	2955	1	In	in	IN
9936	2955	2	serving	serve	VBG
9936	2955	3	,	,	,
9936	2955	4	a	a	DT
9936	2955	5	portion	portion	NN
9936	2955	6	of	of	IN
9936	2955	7	the	the	DT
9936	2955	8	head	head	NN
9936	2955	9	should	should	MD
9936	2955	10	be	be	VB
9936	2955	11	broken	break	VBN
9936	2955	12	off	off	RP
9936	2955	13	for	for	IN
9936	2955	14	each	each	DT
9936	2955	15	person	person	NN
9936	2955	16	and	and	CC
9936	2955	17	served	serve	VBD
9936	2955	18	with	with	IN
9936	2955	19	a	a	DT
9936	2955	20	little	little	JJ
9936	2955	21	of	of	IN
9936	2955	22	the	the	DT
9936	2955	23	cream	cream	NN
9936	2955	24	sauce	sauce	NN
9936	2955	25	.	.	.
9936	2956	1	CREAMED	CREAMED	NNS
9936	2956	2	CAULIFLOWER	CAULIFLOWER	NNP
9936	2956	3	(	(	-LRB-
9936	2956	4	Sufficient	sufficient	JJ
9936	2956	5	to	to	TO
9936	2956	6	Serve	serve	VB
9936	2956	7	Six	six	CD
9936	2956	8	)	)	-RRB-
9936	2956	9	1	1	CD
9936	2956	10	head	head	NN
9936	2956	11	cauliflower	cauliflower	NN
9936	2956	12	2	2	CD
9936	2956	13	Tb	Tb	NNP
9936	2956	14	.	.	.
9936	2957	1	butter	butter	NN
9936	2957	2	2	2	CD
9936	2957	3	Tb	Tb	NNP
9936	2957	4	.	.	.
9936	2958	1	flour	flour	NN
9936	2958	2	1	1	CD
9936	2958	3	c.	c.	NN
9936	2958	4	milk	milk	NN
9936	2958	5	1/2	1/2	CD
9936	2958	6	c.	c.	NN
9936	2958	7	water	water	NN
9936	2958	8	in	in	IN
9936	2958	9	which	which	WDT
9936	2958	10	cauliflower	cauliflower	NN
9936	2958	11	was	be	VBD
9936	2958	12	cooked	cook	VBN
9936	2958	13	1/2	1/2	CD
9936	2958	14	tsp	tsp	NN
9936	2958	15	.	.	.
9936	2959	1	salt	salt	NNP
9936	2959	2	Dash	Dash	NNP
9936	2959	3	of	of	IN
9936	2959	4	pepper	pepper	NN
9936	2959	5	Soak	Soak	NNP
9936	2959	6	a	a	DT
9936	2959	7	solid	solid	JJ
9936	2959	8	head	head	NN
9936	2959	9	of	of	IN
9936	2959	10	cauliflower	cauliflower	NN
9936	2959	11	in	in	IN
9936	2959	12	cold	cold	JJ
9936	2959	13	salted	salt	VBN
9936	2959	14	water	water	NN
9936	2959	15	for	for	IN
9936	2959	16	about	about	RB
9936	2959	17	1	1	CD
9936	2959	18	hour	hour	NN
9936	2959	19	.	.	.
9936	2960	1	Then	then	RB
9936	2960	2	wash	wash	VB
9936	2960	3	thoroughly	thoroughly	RB
9936	2960	4	,	,	,
9936	2960	5	wrap	wrap	VB
9936	2960	6	carefully	carefully	RB
9936	2960	7	in	in	IN
9936	2960	8	cheesecloth	cheesecloth	NN
9936	2960	9	,	,	,
9936	2960	10	and	and	CC
9936	2960	11	cook	cook	NN
9936	2960	12	in	in	IN
9936	2960	13	boiling	boil	VBG
9936	2960	14	salted	salted	JJ
9936	2960	15	water	water	NN
9936	2960	16	until	until	IN
9936	2960	17	tender	tender	NN
9936	2960	18	.	.	.
9936	2961	1	When	when	WRB
9936	2961	2	sufficiently	sufficiently	RB
9936	2961	3	cooked	cook	VBN
9936	2961	4	,	,	,
9936	2961	5	drain	drain	VB
9936	2961	6	,	,	,
9936	2961	7	and	and	CC
9936	2961	8	make	make	VB
9936	2961	9	a	a	DT
9936	2961	10	sauce	sauce	NN
9936	2961	11	of	of	IN
9936	2961	12	the	the	DT
9936	2961	13	other	other	JJ
9936	2961	14	ingredients	ingredient	NNS
9936	2961	15	.	.	.
9936	2962	1	Place	place	VB
9936	2962	2	the	the	DT
9936	2962	3	cauliflower	cauliflower	NN
9936	2962	4	in	in	IN
9936	2962	5	a	a	DT
9936	2962	6	vegetable	vegetable	NN
9936	2962	7	dish	dish	NN
9936	2962	8	,	,	,
9936	2962	9	pour	pour	VB
9936	2962	10	the	the	DT
9936	2962	11	white	white	JJ
9936	2962	12	sauce	sauce	NN
9936	2962	13	over	over	IN
9936	2962	14	it	-PRON-	PRP
9936	2962	15	,	,	,
9936	2962	16	and	and	CC
9936	2962	17	serve	serve	VB
9936	2962	18	hot	hot	JJ
9936	2962	19	.	.	.
9936	2963	1	CELERY	celery	VB
9936	2963	2	AND	and	CC
9936	2963	3	ITS	its	PRP$
9936	2963	4	PREPARATION	preparation	NN
9936	2963	5	109	109	CD
9936	2963	6	.	.	.
9936	2964	1	CELERY	CELERY	NNP
9936	2964	2	is	be	VBZ
9936	2964	3	the	the	DT
9936	2964	4	stem	stem	NN
9936	2964	5	of	of	IN
9936	2964	6	a	a	DT
9936	2964	7	plant	plant	NN
9936	2964	8	that	that	WDT
9936	2964	9	grows	grow	VBZ
9936	2964	10	in	in	IN
9936	2964	11	stalks	stalk	NNS
9936	2964	12	,	,	,
9936	2964	13	as	as	IN
9936	2964	14	shown	show	VBN
9936	2964	15	in	in	IN
9936	2964	16	Fig	Fig	NNP
9936	2964	17	.	.	.
9936	2965	1	10	10	CD
9936	2965	2	.	.	.
9936	2966	1	When	when	WRB
9936	2966	2	the	the	DT
9936	2966	3	stalks	stalk	NNS
9936	2966	4	are	be	VBP
9936	2966	5	large	large	JJ
9936	2966	6	,	,	,
9936	2966	7	they	-PRON-	PRP
9936	2966	8	are	be	VBP
9936	2966	9	sold	sell	VBN
9936	2966	10	singly	singly	RB
9936	2966	11	,	,	,
9936	2966	12	but	but	CC
9936	2966	13	if	if	IN
9936	2966	14	they	-PRON-	PRP
9936	2966	15	are	be	VBP
9936	2966	16	very	very	RB
9936	2966	17	small	small	JJ
9936	2966	18	,	,	,
9936	2966	19	several	several	JJ
9936	2966	20	of	of	IN
9936	2966	21	them	-PRON-	PRP
9936	2966	22	are	be	VBP
9936	2966	23	tied	tie	VBN
9936	2966	24	together	together	RB
9936	2966	25	and	and	CC
9936	2966	26	sold	sell	VBN
9936	2966	27	in	in	IN
9936	2966	28	a	a	DT
9936	2966	29	bunch	bunch	NN
9936	2966	30	.	.	.
9936	2967	1	The	the	DT
9936	2967	2	season	season	NN
9936	2967	3	for	for	IN
9936	2967	4	celery	celery	NN
9936	2967	5	begins	begin	VBZ
9936	2967	6	in	in	IN
9936	2967	7	the	the	DT
9936	2967	8	fall	fall	NN
9936	2967	9	and	and	CC
9936	2967	10	lasts	last	VBZ
9936	2967	11	until	until	IN
9936	2967	12	early	early	JJ
9936	2967	13	spring	spring	NN
9936	2967	14	.	.	.
9936	2968	1	It	-PRON-	PRP
9936	2968	2	may	may	MD
9936	2968	3	be	be	VB
9936	2968	4	obtained	obtain	VBN
9936	2968	5	in	in	IN
9936	2968	6	the	the	DT
9936	2968	7	summer	summer	NN
9936	2968	8	,	,	,
9936	2968	9	but	but	CC
9936	2968	10	as	as	IN
9936	2968	11	the	the	DT
9936	2968	12	price	price	NN
9936	2968	13	is	be	VBZ
9936	2968	14	usually	usually	RB
9936	2968	15	high	high	JJ
9936	2968	16	and	and	CC
9936	2968	17	the	the	DT
9936	2968	18	quality	quality	NN
9936	2968	19	not	not	RB
9936	2968	20	good	good	JJ
9936	2968	21	,	,	,
9936	2968	22	very	very	RB
9936	2968	23	little	little	JJ
9936	2968	24	use	use	NN
9936	2968	25	should	should	MD
9936	2968	26	be	be	VB
9936	2968	27	made	make	VBN
9936	2968	28	of	of	IN
9936	2968	29	it	-PRON-	PRP
9936	2968	30	during	during	IN
9936	2968	31	that	that	DT
9936	2968	32	time	time	NN
9936	2968	33	.	.	.
9936	2969	1	The	the	DT
9936	2969	2	chief	chief	JJ
9936	2969	3	use	use	NN
9936	2969	4	of	of	IN
9936	2969	5	celery	celery	NN
9936	2969	6	is	be	VBZ
9936	2969	7	as	as	IN
9936	2969	8	a	a	DT
9936	2969	9	relish	relish	NN
9936	2969	10	,	,	,
9936	2969	11	when	when	WRB
9936	2969	12	it	-PRON-	PRP
9936	2969	13	is	be	VBZ
9936	2969	14	eaten	eat	VBN
9936	2969	15	raw	raw	JJ
9936	2969	16	,	,	,
9936	2969	17	but	but	CC
9936	2969	18	it	-PRON-	PRP
9936	2969	19	is	be	VBZ
9936	2969	20	also	also	RB
9936	2969	21	valuable	valuable	JJ
9936	2969	22	for	for	IN
9936	2969	23	flavoring	flavor	VBG
9936	2969	24	soups	soup	NNS
9936	2969	25	and	and	CC
9936	2969	26	making	make	VBG
9936	2969	27	salads	salad	NNS
9936	2969	28	,	,	,
9936	2969	29	pickles	pickle	NNS
9936	2969	30	,	,	,
9936	2969	31	and	and	CC
9936	2969	32	various	various	JJ
9936	2969	33	other	other	JJ
9936	2969	34	dishes	dish	NNS
9936	2969	35	.	.	.
9936	2970	1	It	-PRON-	PRP
9936	2970	2	is	be	VBZ
9936	2970	3	probably	probably	RB
9936	2970	4	used	use	VBN
9936	2970	5	less	less	RBR
9936	2970	6	frequently	frequently	RB
9936	2970	7	as	as	IN
9936	2970	8	a	a	DT
9936	2970	9	cooked	cooked	JJ
9936	2970	10	vegetable	vegetable	NN
9936	2970	11	than	than	IN
9936	2970	12	in	in	IN
9936	2970	13	any	any	DT
9936	2970	14	other	other	JJ
9936	2970	15	way	way	NN
9936	2970	16	,	,	,
9936	2970	17	but	but	CC
9936	2970	18	when	when	WRB
9936	2970	19	it	-PRON-	PRP
9936	2970	20	is	be	VBZ
9936	2970	21	in	in	IN
9936	2970	22	season	season	NN
9936	2970	23	and	and	CC
9936	2970	24	can	can	MD
9936	2970	25	be	be	VB
9936	2970	26	purchased	purchase	VBN
9936	2970	27	at	at	IN
9936	2970	28	a	a	DT
9936	2970	29	reasonable	reasonable	JJ
9936	2970	30	price	price	NN
9936	2970	31	,	,	,
9936	2970	32	it	-PRON-	PRP
9936	2970	33	should	should	MD
9936	2970	34	be	be	VB
9936	2970	35	cooked	cook	VBN
9936	2970	36	to	to	TO
9936	2970	37	give	give	VB
9936	2970	38	variety	variety	NN
9936	2970	39	to	to	IN
9936	2970	40	the	the	DT
9936	2970	41	diet	diet	NN
9936	2970	42	.	.	.
9936	2971	1	The	the	DT
9936	2971	2	food	food	NN
9936	2971	3	value	value	NN
9936	2971	4	of	of	IN
9936	2971	5	celery	celery	NN
9936	2971	6	is	be	VBZ
9936	2971	7	extremely	extremely	RB
9936	2971	8	low	low	JJ
9936	2971	9	,	,	,
9936	2971	10	being	be	VBG
9936	2971	11	less	less	JJR
9936	2971	12	than	than	IN
9936	2971	13	100	100	CD
9936	2971	14	calories	calorie	NNS
9936	2971	15	to	to	IN
9936	2971	16	the	the	DT
9936	2971	17	pound	pound	NN
9936	2971	18	or	or	CC
9936	2971	19	about	about	RB
9936	2971	20	equal	equal	JJ
9936	2971	21	to	to	IN
9936	2971	22	that	that	DT
9936	2971	23	of	of	IN
9936	2971	24	1	1	CD
9936	2971	25	ounce	ounce	NN
9936	2971	26	of	of	IN
9936	2971	27	meat	meat	NN
9936	2971	28	.	.	.
9936	2972	1	However	however	RB
9936	2972	2	,	,	,
9936	2972	3	in	in	IN
9936	2972	4	spite	spite	NN
9936	2972	5	of	of	IN
9936	2972	6	this	this	DT
9936	2972	7	fact	fact	NN
9936	2972	8	,	,	,
9936	2972	9	celery	celery	NN
9936	2972	10	is	be	VBZ
9936	2972	11	valuable	valuable	JJ
9936	2972	12	for	for	IN
9936	2972	13	its	-PRON-	PRP$
9936	2972	14	mineral	mineral	NN
9936	2972	15	salts	salt	NNS
9936	2972	16	and	and	CC
9936	2972	17	bulk	bulk	NN
9936	2972	18	,	,	,
9936	2972	19	as	as	RB
9936	2972	20	well	well	RB
9936	2972	21	as	as	IN
9936	2972	22	for	for	IN
9936	2972	23	the	the	DT
9936	2972	24	appetizing	appetize	VBG
9936	2972	25	quality	quality	NN
9936	2972	26	that	that	WDT
9936	2972	27	it	-PRON-	PRP
9936	2972	28	lends	lend	VBZ
9936	2972	29	to	to	IN
9936	2972	30	various	various	JJ
9936	2972	31	foods	food	NNS
9936	2972	32	and	and	CC
9936	2972	33	to	to	IN
9936	2972	34	the	the	DT
9936	2972	35	meals	meal	NNS
9936	2972	36	at	at	IN
9936	2972	37	which	which	WDT
9936	2972	38	it	-PRON-	PRP
9936	2972	39	is	be	VBZ
9936	2972	40	served	serve	VBN
9936	2972	41	.	.	.
9936	2973	1	[	[	-LRB-
9936	2973	2	Illustration	illustration	NN
9936	2973	3	:	:	:
9936	2973	4	FIG	FIG	NNP
9936	2973	5	.	.	.
9936	2974	1	10	10	LS
9936	2974	2	]	]	-RRB-
9936	2974	3	110	110	CD
9936	2974	4	.	.	.
9936	2975	1	CARE	care	NN
9936	2975	2	AND	and	CC
9936	2975	3	PREPARATION.--Well	preparation.--well	NN
9936	2975	4	-	-	HYPH
9936	2975	5	bleached	bleach	VBN
9936	2975	6	,	,	,
9936	2975	7	firm	firm	JJ
9936	2975	8	stalks	stalk	NNS
9936	2975	9	of	of	IN
9936	2975	10	celery	celery	NN
9936	2975	11	should	should	MD
9936	2975	12	be	be	VB
9936	2975	13	selected	select	VBN
9936	2975	14	for	for	IN
9936	2975	15	use	use	NN
9936	2975	16	.	.	.
9936	2976	1	After	after	IN
9936	2976	2	it	-PRON-	PRP
9936	2976	3	comes	come	VBZ
9936	2976	4	into	into	IN
9936	2976	5	the	the	DT
9936	2976	6	house	house	NN
9936	2976	7	,	,	,
9936	2976	8	it	-PRON-	PRP
9936	2976	9	may	may	MD
9936	2976	10	be	be	VB
9936	2976	11	kept	keep	VBN
9936	2976	12	in	in	IN
9936	2976	13	good	good	JJ
9936	2976	14	condition	condition	NN
9936	2976	15	for	for	IN
9936	2976	16	a	a	DT
9936	2976	17	long	long	JJ
9936	2976	18	time	time	NN
9936	2976	19	if	if	IN
9936	2976	20	it	-PRON-	PRP
9936	2976	21	is	be	VBZ
9936	2976	22	wrapped	wrap	VBN
9936	2976	23	in	in	IN
9936	2976	24	a	a	DT
9936	2976	25	damp	damp	JJ
9936	2976	26	cloth	cloth	NN
9936	2976	27	and	and	CC
9936	2976	28	put	put	VB
9936	2976	29	where	where	WRB
9936	2976	30	it	-PRON-	PRP
9936	2976	31	will	will	MD
9936	2976	32	keep	keep	VB
9936	2976	33	cool	cool	JJ
9936	2976	34	.	.	.
9936	2977	1	A	a	DT
9936	2977	2	good	good	JJ
9936	2977	3	plan	plan	NN
9936	2977	4	is	be	VBZ
9936	2977	5	to	to	TO
9936	2977	6	serve	serve	VB
9936	2977	7	the	the	DT
9936	2977	8	hearts	heart	NNS
9936	2977	9	and	and	CC
9936	2977	10	tender	tender	NN
9936	2977	11	inside	inside	NN
9936	2977	12	stems	stem	VBZ
9936	2977	13	raw	raw	JJ
9936	2977	14	,	,	,
9936	2977	15	as	as	IN
9936	2977	16	explained	explain	VBN
9936	2977	17	in	in	IN
9936	2977	18	_	_	NNP
9936	2977	19	Soup	Soup	NNP
9936	2977	20	_	_	NNP
9936	2977	21	,	,	,
9936	2977	22	and	and	CC
9936	2977	23	then	then	RB
9936	2977	24	to	to	TO
9936	2977	25	use	use	VB
9936	2977	26	the	the	DT
9936	2977	27	coarse	coarse	JJ
9936	2977	28	outside	outside	NN
9936	2977	29	stems	stem	VBZ
9936	2977	30	for	for	IN
9936	2977	31	cooking	cooking	NN
9936	2977	32	,	,	,
9936	2977	33	flavoring	flavor	VBG
9936	2977	34	soups	soup	NNS
9936	2977	35	,	,	,
9936	2977	36	or	or	CC
9936	2977	37	making	make	VBG
9936	2977	38	salads	salad	NNS
9936	2977	39	.	.	.
9936	2978	1	Celery	celery	NN
9936	2978	2	must	must	MD
9936	2978	3	be	be	VB
9936	2978	4	cleaned	clean	VBN
9936	2978	5	carefully	carefully	RB
9936	2978	6	for	for	IN
9936	2978	7	dirt	dirt	NN
9936	2978	8	often	often	RB
9936	2978	9	clings	cling	VBZ
9936	2978	10	to	to	IN
9936	2978	11	the	the	DT
9936	2978	12	ridges	ridge	NNS
9936	2978	13	.	.	.
9936	2979	1	After	after	IN
9936	2979	2	being	be	VBG
9936	2979	3	scrubbed	scrub	VBN
9936	2979	4	thoroughly	thoroughly	RB
9936	2979	5	,	,	,
9936	2979	6	it	-PRON-	PRP
9936	2979	7	will	will	MD
9936	2979	8	become	become	VB
9936	2979	9	crisp	crisp	JJ
9936	2979	10	and	and	CC
9936	2979	11	tender	tender	VB
9936	2979	12	if	if	IN
9936	2979	13	it	-PRON-	PRP
9936	2979	14	is	be	VBZ
9936	2979	15	allowed	allow	VBN
9936	2979	16	to	to	TO
9936	2979	17	stand	stand	VB
9936	2979	18	in	in	IN
9936	2979	19	cold	cold	JJ
9936	2979	20	water	water	NN
9936	2979	21	for	for	IN
9936	2979	22	some	some	DT
9936	2979	23	time	time	NN
9936	2979	24	before	before	IN
9936	2979	25	serving	serve	VBG
9936	2979	26	.	.	.
9936	2980	1	When	when	WRB
9936	2980	2	it	-PRON-	PRP
9936	2980	3	is	be	VBZ
9936	2980	4	to	to	TO
9936	2980	5	be	be	VB
9936	2980	6	served	serve	VBN
9936	2980	7	as	as	IN
9936	2980	8	a	a	DT
9936	2980	9	cooked	cooked	JJ
9936	2980	10	vegetable	vegetable	NN
9936	2980	11	,	,	,
9936	2980	12	it	-PRON-	PRP
9936	2980	13	should	should	MD
9936	2980	14	be	be	VB
9936	2980	15	cooked	cook	VBN
9936	2980	16	in	in	IN
9936	2980	17	boiling	boil	VBG
9936	2980	18	salted	salt	VBN
9936	2980	19	water	water	NN
9936	2980	20	,	,	,
9936	2980	21	as	as	IN
9936	2980	22	are	be	VBP
9936	2980	23	other	other	JJ
9936	2980	24	vegetables	vegetable	NNS
9936	2980	25	,	,	,
9936	2980	26	and	and	CC
9936	2980	27	then	then	RB
9936	2980	28	seasoned	season	VBN
9936	2980	29	or	or	CC
9936	2980	30	dressed	dress	VBN
9936	2980	31	in	in	IN
9936	2980	32	any	any	DT
9936	2980	33	desirable	desirable	JJ
9936	2980	34	way	way	NN
9936	2980	35	.	.	.
9936	2981	1	The	the	DT
9936	2981	2	water	water	NN
9936	2981	3	in	in	IN
9936	2981	4	which	which	WDT
9936	2981	5	it	-PRON-	PRP
9936	2981	6	is	be	VBZ
9936	2981	7	cooked	cook	VBN
9936	2981	8	should	should	MD
9936	2981	9	be	be	VB
9936	2981	10	utilized	utilize	VBN
9936	2981	11	in	in	IN
9936	2981	12	the	the	DT
9936	2981	13	making	making	NN
9936	2981	14	of	of	IN
9936	2981	15	sauce	sauce	NN
9936	2981	16	or	or	CC
9936	2981	17	soup	soup	NN
9936	2981	18	.	.	.
9936	2982	1	111	111	CD
9936	2982	2	.	.	.
9936	2983	1	CREAMED	CREAMED	NNP
9936	2983	2	CELERY.--The	CELERY.--The	.
9936	2983	3	usual	usual	JJ
9936	2983	4	way	way	NN
9936	2983	5	of	of	IN
9936	2983	6	preparing	prepare	VBG
9936	2983	7	celery	celery	NN
9936	2983	8	when	when	WRB
9936	2983	9	it	-PRON-	PRP
9936	2983	10	is	be	VBZ
9936	2983	11	to	to	TO
9936	2983	12	be	be	VB
9936	2983	13	served	serve	VBN
9936	2983	14	as	as	IN
9936	2983	15	a	a	DT
9936	2983	16	cooked	cooked	JJ
9936	2983	17	vegetable	vegetable	NN
9936	2983	18	is	be	VBZ
9936	2983	19	to	to	TO
9936	2983	20	cream	cream	VB
9936	2983	21	it	-PRON-	PRP
9936	2983	22	.	.	.
9936	2984	1	The	the	DT
9936	2984	2	cream	cream	NN
9936	2984	3	sauce	sauce	NN
9936	2984	4	that	that	WDT
9936	2984	5	is	be	VBZ
9936	2984	6	added	add	VBN
9936	2984	7	to	to	IN
9936	2984	8	the	the	DT
9936	2984	9	celery	celery	NN
9936	2984	10	increases	increase	VBZ
9936	2984	11	its	-PRON-	PRP$
9936	2984	12	food	food	NN
9936	2984	13	value	value	NN
9936	2984	14	considerably	considerably	RB
9936	2984	15	and	and	CC
9936	2984	16	greatly	greatly	RB
9936	2984	17	improves	improve	VBZ
9936	2984	18	its	-PRON-	PRP$
9936	2984	19	flavor	flavor	NN
9936	2984	20	.	.	.
9936	2985	1	This	this	DT
9936	2985	2	sauce	sauce	NN
9936	2985	3	may	may	MD
9936	2985	4	be	be	VB
9936	2985	5	made	make	VBN
9936	2985	6	entirely	entirely	RB
9936	2985	7	of	of	IN
9936	2985	8	milk	milk	NN
9936	2985	9	or	or	CC
9936	2985	10	of	of	IN
9936	2985	11	half	half	JJ
9936	2985	12	milk	milk	NN
9936	2985	13	and	and	CC
9936	2985	14	half	half	NN
9936	2985	15	liquid	liquid	NN
9936	2985	16	from	from	IN
9936	2985	17	the	the	DT
9936	2985	18	celery	celery	NN
9936	2985	19	.	.	.
9936	2986	1	CREAMED	CREAMED	NNS
9936	2986	2	CELERY	celery	VBP
9936	2986	3	(	(	-LRB-
9936	2986	4	Sufficient	sufficient	JJ
9936	2986	5	to	to	TO
9936	2986	6	Serve	serve	VB
9936	2986	7	Six	six	CD
9936	2986	8	)	)	-RRB-
9936	2986	9	3	3	CD
9936	2986	10	c.	c.	NN
9936	2986	11	diced	dice	VBD
9936	2986	12	celery	celery	NN
9936	2986	13	3	3	CD
9936	2986	14	Tb	Tb	NNP
9936	2986	15	.	.	.
9936	2987	1	butter	butter	NN
9936	2987	2	3	3	CD
9936	2987	3	Tb	Tb	NNP
9936	2987	4	.	.	.
9936	2988	1	flour	flour	NN
9936	2988	2	1	1	CD
9936	2988	3	tsp	tsp	NN
9936	2988	4	.	.	.
9936	2989	1	salt	salt	NNP
9936	2989	2	Dash	Dash	NNP
9936	2989	3	of	of	IN
9936	2989	4	pepper	pepper	NN
9936	2989	5	1	1	CD
9936	2989	6	c.	c.	NN
9936	2989	7	milk	milk	NN
9936	2989	8	1/2	1/2	CD
9936	2989	9	c.	c.	NN
9936	2989	10	water	water	NN
9936	2989	11	in	in	IN
9936	2989	12	which	which	WDT
9936	2989	13	celery	celery	NN
9936	2989	14	was	be	VBD
9936	2989	15	cooked	cook	VBN
9936	2989	16	Cook	Cook	NNP
9936	2989	17	the	the	DT
9936	2989	18	celery	celery	NN
9936	2989	19	in	in	IN
9936	2989	20	boiling	boil	VBG
9936	2989	21	salted	salted	JJ
9936	2989	22	water	water	NN
9936	2989	23	until	until	IN
9936	2989	24	tender	tender	NN
9936	2989	25	,	,	,
9936	2989	26	and	and	CC
9936	2989	27	then	then	RB
9936	2989	28	drain	drain	VB
9936	2989	29	.	.	.
9936	2990	1	When	when	WRB
9936	2990	2	the	the	DT
9936	2990	3	celery	celery	NN
9936	2990	4	has	have	VBZ
9936	2990	5	cooked	cook	VBN
9936	2990	6	,	,	,
9936	2990	7	make	make	VB
9936	2990	8	a	a	DT
9936	2990	9	white	white	JJ
9936	2990	10	sauce	sauce	NN
9936	2990	11	of	of	IN
9936	2990	12	the	the	DT
9936	2990	13	other	other	JJ
9936	2990	14	ingredients	ingredient	NNS
9936	2990	15	.	.	.
9936	2991	1	Pour	pour	VB
9936	2991	2	this	this	DT
9936	2991	3	sauce	sauce	NN
9936	2991	4	over	over	IN
9936	2991	5	the	the	DT
9936	2991	6	cooked	cooked	JJ
9936	2991	7	celery	celery	NN
9936	2991	8	,	,	,
9936	2991	9	heat	heat	VBP
9936	2991	10	together	together	RB
9936	2991	11	,	,	,
9936	2991	12	and	and	CC
9936	2991	13	serve	serve	VB
9936	2991	14	.	.	.
9936	2992	1	112	112	CD
9936	2992	2	.	.	.
9936	2993	1	CELERY	celery	VB
9936	2993	2	AU	au	NN
9936	2993	3	GRATIN.--The	gratin.--the	NN
9936	2993	4	food	food	NN
9936	2993	5	value	value	NN
9936	2993	6	of	of	IN
9936	2993	7	celery	celery	NN
9936	2993	8	may	may	MD
9936	2993	9	be	be	VB
9936	2993	10	still	still	RB
9936	2993	11	further	further	RB
9936	2993	12	increased	increase	VBN
9936	2993	13	by	by	IN
9936	2993	14	combining	combine	VBG
9936	2993	15	it	-PRON-	PRP
9936	2993	16	with	with	IN
9936	2993	17	cheese	cheese	NN
9936	2993	18	and	and	CC
9936	2993	19	bread	bread	NN
9936	2993	20	crumbs	crumb	NNS
9936	2993	21	in	in	IN
9936	2993	22	addition	addition	NN
9936	2993	23	to	to	IN
9936	2993	24	a	a	DT
9936	2993	25	cream	cream	NN
9936	2993	26	sauce	sauce	NN
9936	2993	27	.	.	.
9936	2994	1	Such	such	PDT
9936	2994	2	a	a	DT
9936	2994	3	dish	dish	NN
9936	2994	4	,	,	,
9936	2994	5	which	which	WDT
9936	2994	6	is	be	VBZ
9936	2994	7	known	know	VBN
9936	2994	8	as	as	IN
9936	2994	9	_	_	NNP
9936	2994	10	celery	celery	NN
9936	2994	11	au	au	NNP
9936	2994	12	gratin	gratin	NNP
9936	2994	13	_	_	NNP
9936	2994	14	,	,	,
9936	2994	15	is	be	VBZ
9936	2994	16	prepared	prepare	VBN
9936	2994	17	according	accord	VBG
9936	2994	18	to	to	IN
9936	2994	19	the	the	DT
9936	2994	20	accompanying	accompanying	JJ
9936	2994	21	recipe	recipe	NN
9936	2994	22	.	.	.
9936	2995	1	CELERY	celery	VB
9936	2995	2	AU	au	NN
9936	2995	3	GRATIN	gratin	NN
9936	2995	4	(	(	-LRB-
9936	2995	5	Sufficient	sufficient	JJ
9936	2995	6	to	to	TO
9936	2995	7	Serve	serve	VB
9936	2995	8	Six	six	CD
9936	2995	9	)	)	-RRB-
9936	2995	10	4	4	CD
9936	2995	11	c.	c.	NN
9936	2995	12	diced	dice	VBN
9936	2995	13	celery	celery	NNP
9936	2995	14	2	2	CD
9936	2995	15	-	-	SYM
9936	2995	16	1/2	1/2	CD
9936	2995	17	Tb	Tb	NNP
9936	2995	18	.	.	.
9936	2996	1	butter	butter	NN
9936	2996	2	2	2	CD
9936	2996	3	-	-	SYM
9936	2996	4	1/2	1/2	CD
9936	2996	5	Tb	Tb	NNP
9936	2996	6	.	.	.
9936	2997	1	flour	flour	NN
9936	2997	2	1/2	1/2	CD
9936	2997	3	tsp	tsp	NN
9936	2997	4	.	.	.
9936	2998	1	salt	salt	NNP
9936	2998	2	Dash	Dash	NNP
9936	2998	3	of	of	IN
9936	2998	4	pepper	pepper	NN
9936	2998	5	1	1	CD
9936	2998	6	c.	c.	NN
9936	2998	7	milk	milk	NN
9936	2998	8	1	1	CD
9936	2998	9	c.	c.	NN
9936	2998	10	water	water	NN
9936	2998	11	in	in	IN
9936	2998	12	which	which	WDT
9936	2998	13	celery	celery	NN
9936	2998	14	was	be	VBD
9936	2998	15	cooked	cook	VBN
9936	2998	16	1	1	CD
9936	2998	17	c.	c.	NN
9936	2998	18	buttered	buttered	NNP
9936	2998	19	crumbs	crumb	VBZ
9936	2998	20	1/2	1/2	CD
9936	2998	21	c.	c.	NN
9936	2998	22	grated	grate	VBN
9936	2998	23	cheese	cheese	NN
9936	2998	24	Cook	Cook	NNP
9936	2998	25	the	the	DT
9936	2998	26	celery	celery	NN
9936	2998	27	in	in	IN
9936	2998	28	boiling	boil	VBG
9936	2998	29	salted	salted	JJ
9936	2998	30	water	water	NN
9936	2998	31	until	until	IN
9936	2998	32	tender	tender	NN
9936	2998	33	and	and	CC
9936	2998	34	then	then	RB
9936	2998	35	drain	drain	VB
9936	2998	36	.	.	.
9936	2999	1	Prepare	prepare	VB
9936	2999	2	the	the	DT
9936	2999	3	cream	cream	NN
9936	2999	4	sauce	sauce	NN
9936	2999	5	in	in	IN
9936	2999	6	the	the	DT
9936	2999	7	usual	usual	JJ
9936	2999	8	manner	manner	NN
9936	2999	9	.	.	.
9936	3000	1	Butter	butter	VB
9936	3000	2	the	the	DT
9936	3000	3	crumbs	crumb	NNS
9936	3000	4	by	by	IN
9936	3000	5	stirring	stir	VBG
9936	3000	6	them	-PRON-	PRP
9936	3000	7	into	into	IN
9936	3000	8	1	1	CD
9936	3000	9	tablespoonful	tablespoonful	JJ
9936	3000	10	of	of	IN
9936	3000	11	melted	melted	JJ
9936	3000	12	butter	butter	NN
9936	3000	13	.	.	.
9936	3001	1	Put	put	VB
9936	3001	2	1/4	1/4	CD
9936	3001	3	cupful	cupful	NN
9936	3001	4	of	of	IN
9936	3001	5	the	the	DT
9936	3001	6	crumbs	crumb	NNS
9936	3001	7	in	in	IN
9936	3001	8	the	the	DT
9936	3001	9	bottom	bottom	NN
9936	3001	10	of	of	IN
9936	3001	11	a	a	DT
9936	3001	12	baking	baking	NN
9936	3001	13	dish	dish	NN
9936	3001	14	and	and	CC
9936	3001	15	put	put	VBD
9936	3001	16	one	one	CD
9936	3001	17	-	-	HYPH
9936	3001	18	half	half	NN
9936	3001	19	of	of	IN
9936	3001	20	the	the	DT
9936	3001	21	celery	celery	NN
9936	3001	22	over	over	IN
9936	3001	23	them	-PRON-	PRP
9936	3001	24	.	.	.
9936	3002	1	Place	place	VB
9936	3002	2	another	another	DT
9936	3002	3	1/4	1/4	CD
9936	3002	4	cupful	cupful	NN
9936	3002	5	of	of	IN
9936	3002	6	the	the	DT
9936	3002	7	crumbs	crumb	NNS
9936	3002	8	over	over	IN
9936	3002	9	the	the	DT
9936	3002	10	celery	celery	NN
9936	3002	11	,	,	,
9936	3002	12	and	and	CC
9936	3002	13	on	on	IN
9936	3002	14	top	top	NN
9936	3002	15	of	of	IN
9936	3002	16	this	this	DT
9936	3002	17	sprinkle	sprinkle	NN
9936	3002	18	1/4	1/4	CD
9936	3002	19	cupful	cupful	NN
9936	3002	20	of	of	IN
9936	3002	21	the	the	DT
9936	3002	22	grated	grate	VBN
9936	3002	23	cheese	cheese	NN
9936	3002	24	.	.	.
9936	3003	1	Add	add	VB
9936	3003	2	the	the	DT
9936	3003	3	remainder	remainder	NN
9936	3003	4	of	of	IN
9936	3003	5	the	the	DT
9936	3003	6	celery	celery	NN
9936	3003	7	and	and	CC
9936	3003	8	pour	pour	VB
9936	3003	9	the	the	DT
9936	3003	10	sauce	sauce	NN
9936	3003	11	over	over	IN
9936	3003	12	this	this	DT
9936	3003	13	.	.	.
9936	3004	1	Finally	finally	RB
9936	3004	2	,	,	,
9936	3004	3	add	add	VB
9936	3004	4	the	the	DT
9936	3004	5	other	other	JJ
9936	3004	6	1/4	1/4	CD
9936	3004	7	cupful	cupful	NN
9936	3004	8	of	of	IN
9936	3004	9	cheese	cheese	NN
9936	3004	10	and	and	CC
9936	3004	11	the	the	DT
9936	3004	12	remainder	remainder	NN
9936	3004	13	of	of	IN
9936	3004	14	the	the	DT
9936	3004	15	crumbs	crumb	NNS
9936	3004	16	.	.	.
9936	3005	1	Place	place	NN
9936	3005	2	in	in	IN
9936	3005	3	a	a	DT
9936	3005	4	hot	hot	JJ
9936	3005	5	oven	oven	NN
9936	3005	6	,	,	,
9936	3005	7	and	and	CC
9936	3005	8	bake	bake	VB
9936	3005	9	until	until	IN
9936	3005	10	well	well	RB
9936	3005	11	heated	heat	VBN
9936	3005	12	through	through	IN
9936	3005	13	and	and	CC
9936	3005	14	the	the	DT
9936	3005	15	crumbs	crumb	NNS
9936	3005	16	are	be	VBP
9936	3005	17	browned	brown	VBN
9936	3005	18	.	.	.
9936	3006	1	Serve	serve	VB
9936	3006	2	hot	hot	JJ
9936	3006	3	.	.	.
9936	3007	1	CORN	CORN	NNS
9936	3007	2	AND	and	CC
9936	3007	3	ITS	its	PRP$
9936	3007	4	PREPARATION	preparation	NN
9936	3007	5	113	113	CD
9936	3007	6	.	.	.
9936	3008	1	The	the	DT
9936	3008	2	seeds	seed	NNS
9936	3008	3	of	of	IN
9936	3008	4	the	the	DT
9936	3008	5	maize	maize	NN
9936	3008	6	plant	plant	NN
9936	3008	7	,	,	,
9936	3008	8	or	or	CC
9936	3008	9	Indian	indian	JJ
9936	3008	10	corn	corn	NN
9936	3008	11	,	,	,
9936	3008	12	especially	especially	RB
9936	3008	13	the	the	DT
9936	3008	14	variety	variety	NN
9936	3008	15	known	know	VBN
9936	3008	16	as	as	IN
9936	3008	17	_	_	NNP
9936	3008	18	sweet	sweet	JJ
9936	3008	19	corn	corn	NN
9936	3008	20	_	_	NNP
9936	3008	21	,	,	,
9936	3008	22	are	be	VBP
9936	3008	23	eaten	eat	VBN
9936	3008	24	as	as	IN
9936	3008	25	a	a	DT
9936	3008	26	vegetable	vegetable	NN
9936	3008	27	when	when	WRB
9936	3008	28	they	-PRON-	PRP
9936	3008	29	are	be	VBP
9936	3008	30	immature	immature	JJ
9936	3008	31	.	.	.
9936	3009	1	They	-PRON-	PRP
9936	3009	2	grow	grow	VBP
9936	3009	3	on	on	IN
9936	3009	4	a	a	DT
9936	3009	5	woody	woody	NN
9936	3009	6	cob	cob	NN
9936	3009	7	,	,	,
9936	3009	8	and	and	CC
9936	3009	9	when	when	WRB
9936	3009	10	they	-PRON-	PRP
9936	3009	11	are	be	VBP
9936	3009	12	green	green	JJ
9936	3009	13	they	-PRON-	PRP
9936	3009	14	are	be	VBP
9936	3009	15	soft	soft	JJ
9936	3009	16	and	and	CC
9936	3009	17	milky	milky	JJ
9936	3009	18	;	;	:
9936	3009	19	but	but	CC
9936	3009	20	when	when	WRB
9936	3009	21	they	-PRON-	PRP
9936	3009	22	become	become	VBP
9936	3009	23	ripe	ripe	JJ
9936	3009	24	they	-PRON-	PRP
9936	3009	25	are	be	VBP
9936	3009	26	hard	hard	JJ
9936	3009	27	and	and	CC
9936	3009	28	are	be	VBP
9936	3009	29	then	then	RB
9936	3009	30	ground	grind	VBN
9936	3009	31	as	as	IN
9936	3009	32	grain	grain	NN
9936	3009	33	.	.	.
9936	3010	1	Many	many	JJ
9936	3010	2	varieties	variety	NNS
9936	3010	3	of	of	IN
9936	3010	4	sweet	sweet	JJ
9936	3010	5	corn	corn	NN
9936	3010	6	are	be	VBP
9936	3010	7	used	use	VBN
9936	3010	8	,	,	,
9936	3010	9	but	but	CC
9936	3010	10	some	some	DT
9936	3010	11	are	be	VBP
9936	3010	12	better	well	JJR
9936	3010	13	in	in	IN
9936	3010	14	quality	quality	NN
9936	3010	15	than	than	IN
9936	3010	16	others	other	NNS
9936	3010	17	.	.	.
9936	3011	1	In	in	IN
9936	3011	2	some	some	DT
9936	3011	3	varieties	variety	NNS
9936	3011	4	,	,	,
9936	3011	5	the	the	DT
9936	3011	6	kernels	kernel	NNS
9936	3011	7	,	,	,
9936	3011	8	or	or	CC
9936	3011	9	seeds	seed	NNS
9936	3011	10	,	,	,
9936	3011	11	are	be	VBP
9936	3011	12	yellow	yellow	JJ
9936	3011	13	,	,	,
9936	3011	14	while	while	IN
9936	3011	15	in	in	IN
9936	3011	16	others	other	NNS
9936	3011	17	they	-PRON-	PRP
9936	3011	18	are	be	VBP
9936	3011	19	white	white	JJ
9936	3011	20	;	;	:
9936	3011	21	also	also	RB
9936	3011	22	,	,	,
9936	3011	23	some	some	DT
9936	3011	24	of	of	IN
9936	3011	25	them	-PRON-	PRP
9936	3011	26	are	be	VBP
9936	3011	27	suitable	suitable	JJ
9936	3011	28	for	for	IN
9936	3011	29	use	use	NN
9936	3011	30	early	early	RB
9936	3011	31	in	in	IN
9936	3011	32	the	the	DT
9936	3011	33	summer	summer	NN
9936	3011	34	,	,	,
9936	3011	35	while	while	IN
9936	3011	36	others	other	NNS
9936	3011	37	come	come	VBP
9936	3011	38	later	later	RBR
9936	3011	39	in	in	IN
9936	3011	40	the	the	DT
9936	3011	41	season	season	NN
9936	3011	42	.	.	.
9936	3012	1	However	however	RB
9936	3012	2	,	,	,
9936	3012	3	in	in	IN
9936	3012	4	spite	spite	NN
9936	3012	5	of	of	IN
9936	3012	6	this	this	DT
9936	3012	7	difference	difference	NN
9936	3012	8	in	in	IN
9936	3012	9	quality	quality	NN
9936	3012	10	,	,	,
9936	3012	11	color	color	NN
9936	3012	12	,	,	,
9936	3012	13	and	and	CC
9936	3012	14	season	season	NN
9936	3012	15	,	,	,
9936	3012	16	all	all	DT
9936	3012	17	kinds	kind	NNS
9936	3012	18	of	of	IN
9936	3012	19	corn	corn	NN
9936	3012	20	used	use	VBN
9936	3012	21	as	as	IN
9936	3012	22	a	a	DT
9936	3012	23	vegetable	vegetable	NN
9936	3012	24	are	be	VBP
9936	3012	25	called	call	VBN
9936	3012	26	_	_	NNP
9936	3012	27	green	green	JJ
9936	3012	28	corn	corn	NN
9936	3012	29	_	_	NNP
9936	3012	30	and	and	CC
9936	3012	31	may	may	MD
9936	3012	32	be	be	VB
9936	3012	33	prepared	prepare	VBN
9936	3012	34	in	in	IN
9936	3012	35	exactly	exactly	RB
9936	3012	36	the	the	DT
9936	3012	37	same	same	JJ
9936	3012	38	ways	way	NNS
9936	3012	39	.	.	.
9936	3013	1	114	114	CD
9936	3013	2	.	.	.
9936	3014	1	The	the	DT
9936	3014	2	food	food	NN
9936	3014	3	value	value	NN
9936	3014	4	of	of	IN
9936	3014	5	corn	corn	NN
9936	3014	6	,	,	,
9936	3014	7	which	which	WDT
9936	3014	8	is	be	VBZ
9936	3014	9	very	very	RB
9936	3014	10	high	high	JJ
9936	3014	11	,	,	,
9936	3014	12	even	even	RB
9936	3014	13	exceeding	exceed	VBG
9936	3014	14	that	that	DT
9936	3014	15	of	of	IN
9936	3014	16	Irish	irish	JJ
9936	3014	17	potatoes	potato	NNS
9936	3014	18	,	,	,
9936	3014	19	is	be	VBZ
9936	3014	20	due	due	JJ
9936	3014	21	principally	principally	RB
9936	3014	22	to	to	IN
9936	3014	23	the	the	DT
9936	3014	24	carbohydrate	carbohydrate	NN
9936	3014	25	it	-PRON-	PRP
9936	3014	26	contains	contain	VBZ
9936	3014	27	.	.	.
9936	3015	1	This	this	DT
9936	3015	2	food	food	NN
9936	3015	3	substance	substance	NN
9936	3015	4	is	be	VBZ
9936	3015	5	in	in	IN
9936	3015	6	the	the	DT
9936	3015	7	form	form	NN
9936	3015	8	of	of	IN
9936	3015	9	sugar	sugar	NN
9936	3015	10	in	in	IN
9936	3015	11	the	the	DT
9936	3015	12	green	green	JJ
9936	3015	13	kernels	kernel	NNS
9936	3015	14	,	,	,
9936	3015	15	but	but	CC
9936	3015	16	as	as	IN
9936	3015	17	they	-PRON-	PRP
9936	3015	18	mature	mature	VBP
9936	3015	19	it	-PRON-	PRP
9936	3015	20	changes	change	VBZ
9936	3015	21	to	to	TO
9936	3015	22	starch	starch	VB
9936	3015	23	.	.	.
9936	3016	1	The	the	DT
9936	3016	2	food	food	NN
9936	3016	3	value	value	NN
9936	3016	4	of	of	IN
9936	3016	5	the	the	DT
9936	3016	6	dry	dry	JJ
9936	3016	7	grain	grain	NN
9936	3016	8	is	be	VBZ
9936	3016	9	therefore	therefore	RB
9936	3016	10	higher	high	JJR
9936	3016	11	,	,	,
9936	3016	12	and	and	CC
9936	3016	13	the	the	DT
9936	3016	14	carbohydrate	carbohydrate	NN
9936	3016	15	is	be	VBZ
9936	3016	16	in	in	IN
9936	3016	17	a	a	DT
9936	3016	18	different	different	JJ
9936	3016	19	form	form	NN
9936	3016	20	.	.	.
9936	3017	1	When	when	WRB
9936	3017	2	the	the	DT
9936	3017	3	contents	content	NNS
9936	3017	4	of	of	IN
9936	3017	5	the	the	DT
9936	3017	6	kernels	kernel	NNS
9936	3017	7	is	be	VBZ
9936	3017	8	still	still	RB
9936	3017	9	in	in	IN
9936	3017	10	the	the	DT
9936	3017	11	liquid	liquid	JJ
9936	3017	12	form	form	NN
9936	3017	13	,	,	,
9936	3017	14	the	the	DT
9936	3017	15	corn	corn	NN
9936	3017	16	is	be	VBZ
9936	3017	17	said	say	VBN
9936	3017	18	to	to	TO
9936	3017	19	be	be	VB
9936	3017	20	at	at	IN
9936	3017	21	the	the	DT
9936	3017	22	_	_	NNP
9936	3017	23	milk	milk	NN
9936	3017	24	stage	stage	NN
9936	3017	25	_	_	NNP
9936	3017	26	,	,	,
9936	3017	27	and	and	CC
9936	3017	28	is	be	VBZ
9936	3017	29	generally	generally	RB
9936	3017	30	considered	consider	VBN
9936	3017	31	to	to	TO
9936	3017	32	be	be	VB
9936	3017	33	too	too	RB
9936	3017	34	young	young	JJ
9936	3017	35	for	for	IN
9936	3017	36	table	table	NN
9936	3017	37	use	use	NN
9936	3017	38	.	.	.
9936	3018	1	On	on	IN
9936	3018	2	the	the	DT
9936	3018	3	other	other	JJ
9936	3018	4	hand	hand	NN
9936	3018	5	,	,	,
9936	3018	6	when	when	WRB
9936	3018	7	the	the	DT
9936	3018	8	liquid	liquid	NN
9936	3018	9	in	in	IN
9936	3018	10	the	the	DT
9936	3018	11	kernels	kernel	NNS
9936	3018	12	has	have	VBZ
9936	3018	13	become	become	VBN
9936	3018	14	thickened	thicken	VBN
9936	3018	15	,	,	,
9936	3018	16	the	the	DT
9936	3018	17	corn	corn	NN
9936	3018	18	,	,	,
9936	3018	19	which	which	WDT
9936	3018	20	is	be	VBZ
9936	3018	21	then	then	RB
9936	3018	22	at	at	IN
9936	3018	23	the	the	DT
9936	3018	24	_	_	NNP
9936	3018	25	dough	dough	NN
9936	3018	26	stage	stage	NN
9936	3018	27	_	_	NNP
9936	3018	28	,	,	,
9936	3018	29	is	be	VBZ
9936	3018	30	thought	think	VBN
9936	3018	31	to	to	TO
9936	3018	32	be	be	VB
9936	3018	33	too	too	RB
9936	3018	34	old	old	JJ
9936	3018	35	for	for	IN
9936	3018	36	use	use	NN
9936	3018	37	as	as	IN
9936	3018	38	a	a	DT
9936	3018	39	vegetable	vegetable	NN
9936	3018	40	.	.	.
9936	3019	1	To	to	TO
9936	3019	2	be	be	VB
9936	3019	3	ideal	ideal	JJ
9936	3019	4	for	for	IN
9936	3019	5	culinary	culinary	JJ
9936	3019	6	purposes	purpose	NNS
9936	3019	7	,	,	,
9936	3019	8	it	-PRON-	PRP
9936	3019	9	should	should	MD
9936	3019	10	be	be	VB
9936	3019	11	just	just	RB
9936	3019	12	between	between	IN
9936	3019	13	the	the	DT
9936	3019	14	milk	milk	NN
9936	3019	15	and	and	CC
9936	3019	16	dough	dough	NN
9936	3019	17	stages	stage	NNS
9936	3019	18	.	.	.
9936	3020	1	Then	then	RB
9936	3020	2	,	,	,
9936	3020	3	if	if	IN
9936	3020	4	it	-PRON-	PRP
9936	3020	5	is	be	VBZ
9936	3020	6	in	in	IN
9936	3020	7	good	good	JJ
9936	3020	8	condition	condition	NN
9936	3020	9	,	,	,
9936	3020	10	a	a	DT
9936	3020	11	most	most	RBS
9936	3020	12	satisfactory	satisfactory	JJ
9936	3020	13	vegetable	vegetable	NN
9936	3020	14	is	be	VBZ
9936	3020	15	the	the	DT
9936	3020	16	result	result	NN
9936	3020	17	.	.	.
9936	3021	1	115	115	CD
9936	3021	2	.	.	.
9936	3022	1	The	the	DT
9936	3022	2	ear	ear	NN
9936	3022	3	on	on	IN
9936	3022	4	which	which	WDT
9936	3022	5	the	the	DT
9936	3022	6	corn	corn	NN
9936	3022	7	kernels	kernel	NNS
9936	3022	8	grow	grow	VBP
9936	3022	9	is	be	VBZ
9936	3022	10	entirely	entirely	RB
9936	3022	11	encased	encase	VBN
9936	3022	12	in	in	IN
9936	3022	13	several	several	JJ
9936	3022	14	layers	layer	NNS
9936	3022	15	of	of	IN
9936	3022	16	husks	husk	NNS
9936	3022	17	.	.	.
9936	3023	1	These	these	DT
9936	3023	2	are	be	VBP
9936	3023	3	not	not	RB
9936	3023	4	removed	remove	VBN
9936	3023	5	until	until	IN
9936	3023	6	just	just	RB
9936	3023	7	before	before	IN
9936	3023	8	the	the	DT
9936	3023	9	corn	corn	NN
9936	3023	10	is	be	VBZ
9936	3023	11	to	to	TO
9936	3023	12	be	be	VB
9936	3023	13	cooked	cook	VBN
9936	3023	14	;	;	:
9936	3023	15	so	so	CC
9936	3023	16	when	when	WRB
9936	3023	17	this	this	DT
9936	3023	18	vegetable	vegetable	NN
9936	3023	19	is	be	VBZ
9936	3023	20	in	in	IN
9936	3023	21	the	the	DT
9936	3023	22	market	market	NN
9936	3023	23	the	the	DT
9936	3023	24	husks	husk	NNS
9936	3023	25	are	be	VBP
9936	3023	26	allowed	allow	VBN
9936	3023	27	to	to	TO
9936	3023	28	remain	remain	VB
9936	3023	29	on	on	IN
9936	3023	30	the	the	DT
9936	3023	31	ears	ear	NNS
9936	3023	32	.	.	.
9936	3024	1	The	the	DT
9936	3024	2	condition	condition	NN
9936	3024	3	of	of	IN
9936	3024	4	the	the	DT
9936	3024	5	ears	ear	NNS
9936	3024	6	can	can	MD
9936	3024	7	be	be	VB
9936	3024	8	determined	determine	VBN
9936	3024	9	by	by	IN
9936	3024	10	stripping	strip	VBG
9936	3024	11	the	the	DT
9936	3024	12	husks	husk	NNS
9936	3024	13	down	down	RP
9936	3024	14	a	a	DT
9936	3024	15	little	little	JJ
9936	3024	16	and	and	CC
9936	3024	17	examining	examine	VBG
9936	3024	18	the	the	DT
9936	3024	19	kernels	kernel	NNS
9936	3024	20	.	.	.
9936	3025	1	If	if	IN
9936	3025	2	they	-PRON-	PRP
9936	3025	3	are	be	VBP
9936	3025	4	well	well	RB
9936	3025	5	filled	fill	VBN
9936	3025	6	,	,	,
9936	3025	7	they	-PRON-	PRP
9936	3025	8	may	may	MD
9936	3025	9	be	be	VB
9936	3025	10	considered	consider	VBN
9936	3025	11	to	to	TO
9936	3025	12	be	be	VB
9936	3025	13	in	in	IN
9936	3025	14	proper	proper	JJ
9936	3025	15	condition	condition	NN
9936	3025	16	;	;	:
9936	3025	17	otherwise	otherwise	RB
9936	3025	18	,	,	,
9936	3025	19	they	-PRON-	PRP
9936	3025	20	will	will	MD
9936	3025	21	not	not	RB
9936	3025	22	be	be	VB
9936	3025	23	suitable	suitable	JJ
9936	3025	24	for	for	IN
9936	3025	25	cooking	cooking	NN
9936	3025	26	.	.	.
9936	3026	1	No	no	DT
9936	3026	2	special	special	JJ
9936	3026	3	care	care	NN
9936	3026	4	need	need	NN
9936	3026	5	be	be	VB
9936	3026	6	given	give	VBN
9936	3026	7	to	to	IN
9936	3026	8	green	green	JJ
9936	3026	9	corn	corn	NN
9936	3026	10	,	,	,
9936	3026	11	provided	provide	VBN
9936	3026	12	it	-PRON-	PRP
9936	3026	13	is	be	VBZ
9936	3026	14	not	not	RB
9936	3026	15	husked	husk	VBN
9936	3026	16	.	.	.
9936	3027	1	However	however	RB
9936	3027	2	,	,	,
9936	3027	3	when	when	WRB
9936	3027	4	it	-PRON-	PRP
9936	3027	5	has	have	VBZ
9936	3027	6	been	be	VBN
9936	3027	7	husked	husk	VBN
9936	3027	8	,	,	,
9936	3027	9	it	-PRON-	PRP
9936	3027	10	should	should	MD
9936	3027	11	be	be	VB
9936	3027	12	cooked	cook	VBN
9936	3027	13	at	at	IN
9936	3027	14	once	once	RB
9936	3027	15	.	.	.
9936	3028	1	In	in	IN
9936	3028	2	the	the	DT
9936	3028	3	husking	husking	NN
9936	3028	4	of	of	IN
9936	3028	5	corn	corn	NN
9936	3028	6	,	,	,
9936	3028	7	all	all	DT
9936	3028	8	corn	corn	NN
9936	3028	9	silk	silk	NN
9936	3028	10	that	that	WDT
9936	3028	11	is	be	VBZ
9936	3028	12	found	find	VBN
9936	3028	13	inside	inside	RB
9936	3028	14	of	of	IN
9936	3028	15	the	the	DT
9936	3028	16	husks	husk	NNS
9936	3028	17	should	should	MD
9936	3028	18	be	be	VB
9936	3028	19	carefully	carefully	RB
9936	3028	20	removed	remove	VBN
9936	3028	21	,	,	,
9936	3028	22	for	for	IN
9936	3028	23	this	this	DT
9936	3028	24	is	be	VBZ
9936	3028	25	very	very	RB
9936	3028	26	annoying	annoying	JJ
9936	3028	27	in	in	IN
9936	3028	28	the	the	DT
9936	3028	29	cooked	cooked	JJ
9936	3028	30	vegetable	vegetable	NN
9936	3028	31	and	and	CC
9936	3028	32	its	-PRON-	PRP$
9936	3028	33	presence	presence	NN
9936	3028	34	indicates	indicate	VBZ
9936	3028	35	carelessness	carelessness	JJ
9936	3028	36	.	.	.
9936	3029	1	116	116	CD
9936	3029	2	.	.	.
9936	3030	1	CORN	CORN	NNS
9936	3030	2	ON	on	IN
9936	3030	3	THE	the	DT
9936	3030	4	COB.--The	COB.--The	NNP
9936	3030	5	simplest	simple	JJS
9936	3030	6	way	way	NN
9936	3030	7	in	in	IN
9936	3030	8	which	which	WDT
9936	3030	9	to	to	TO
9936	3030	10	prepare	prepare	VB
9936	3030	11	green	green	JJ
9936	3030	12	corn	corn	NN
9936	3030	13	is	be	VBZ
9936	3030	14	to	to	TO
9936	3030	15	cook	cook	VB
9936	3030	16	it	-PRON-	PRP
9936	3030	17	on	on	IN
9936	3030	18	the	the	DT
9936	3030	19	cob	cob	NN
9936	3030	20	.	.	.
9936	3031	1	When	when	WRB
9936	3031	2	corn	corn	NN
9936	3031	3	first	first	RB
9936	3031	4	comes	come	VBZ
9936	3031	5	into	into	IN
9936	3031	6	the	the	DT
9936	3031	7	market	market	NN
9936	3031	8	,	,	,
9936	3031	9	it	-PRON-	PRP
9936	3031	10	is	be	VBZ
9936	3031	11	usually	usually	RB
9936	3031	12	very	very	RB
9936	3031	13	tender	tender	JJ
9936	3031	14	and	and	CC
9936	3031	15	makes	make	VBZ
9936	3031	16	a	a	DT
9936	3031	17	most	most	RBS
9936	3031	18	satisfactory	satisfactory	JJ
9936	3031	19	dish	dish	NN
9936	3031	20	when	when	WRB
9936	3031	21	prepared	prepare	VBN
9936	3031	22	in	in	IN
9936	3031	23	this	this	DT
9936	3031	24	way	way	NN
9936	3031	25	.	.	.
9936	3032	1	To	to	TO
9936	3032	2	cook	cook	VB
9936	3032	3	corn	corn	NN
9936	3032	4	on	on	IN
9936	3032	5	the	the	DT
9936	3032	6	cob	cob	NN
9936	3032	7	,	,	,
9936	3032	8	husk	husk	NN
9936	3032	9	the	the	DT
9936	3032	10	corn	corn	NN
9936	3032	11	,	,	,
9936	3032	12	remove	remove	VB
9936	3032	13	the	the	DT
9936	3032	14	silk	silk	NN
9936	3032	15	from	from	IN
9936	3032	16	the	the	DT
9936	3032	17	ears	ear	NNS
9936	3032	18	,	,	,
9936	3032	19	and	and	CC
9936	3032	20	place	place	VB
9936	3032	21	them	-PRON-	PRP
9936	3032	22	in	in	IN
9936	3032	23	a	a	DT
9936	3032	24	kettle	kettle	NN
9936	3032	25	.	.	.
9936	3033	1	Pour	pour	VB
9936	3033	2	enough	enough	JJ
9936	3033	3	boiling	boiling	NN
9936	3033	4	water	water	NN
9936	3033	5	over	over	IN
9936	3033	6	them	-PRON-	PRP
9936	3033	7	to	to	TO
9936	3033	8	cover	cover	VB
9936	3033	9	them	-PRON-	PRP
9936	3033	10	well	well	RB
9936	3033	11	,	,	,
9936	3033	12	and	and	CC
9936	3033	13	add	add	VB
9936	3033	14	1	1	CD
9936	3033	15	teaspoonful	teaspoonful	NN
9936	3033	16	of	of	IN
9936	3033	17	salt	salt	NN
9936	3033	18	for	for	IN
9936	3033	19	each	each	DT
9936	3033	20	quart	quart	NN
9936	3033	21	of	of	IN
9936	3033	22	water	water	NN
9936	3033	23	.	.	.
9936	3034	1	Boil	Boil	NNP
9936	3034	2	5	5	CD
9936	3034	3	minutes	minute	NNS
9936	3034	4	,	,	,
9936	3034	5	remove	remove	VB
9936	3034	6	from	from	IN
9936	3034	7	the	the	DT
9936	3034	8	water	water	NN
9936	3034	9	,	,	,
9936	3034	10	and	and	CC
9936	3034	11	serve	serve	VB
9936	3034	12	at	at	IN
9936	3034	13	once	once	RB
9936	3034	14	.	.	.
9936	3035	1	In	in	IN
9936	3035	2	eating	eat	VBG
9936	3035	3	corn	corn	NN
9936	3035	4	on	on	IN
9936	3035	5	the	the	DT
9936	3035	6	cob	cob	NN
9936	3035	7	,	,	,
9936	3035	8	most	most	JJS
9936	3035	9	persons	person	NNS
9936	3035	10	dress	dress	VBP
9936	3035	11	it	-PRON-	PRP
9936	3035	12	with	with	IN
9936	3035	13	butter	butter	NN
9936	3035	14	,	,	,
9936	3035	15	pepper	pepper	NN
9936	3035	16	,	,	,
9936	3035	17	and	and	CC
9936	3035	18	salt	salt	NN
9936	3035	19	.	.	.
9936	3036	1	[	[	-LRB-
9936	3036	2	Illustration	illustration	NN
9936	3036	3	:	:	:
9936	3036	4	FIG	FIG	NNP
9936	3036	5	.	.	.
9936	3037	1	11	11	CD
9936	3037	2	]	]	-RRB-
9936	3037	3	117	117	CD
9936	3037	4	.	.	.
9936	3038	1	CORN	corn	NN
9936	3038	2	COOKED	COOKED	NNP
9936	3038	3	IN	in	RB
9936	3038	4	MILK.--Often	MILK.--Often	VBN
9936	3038	5	it	-PRON-	PRP
9936	3038	6	is	be	VBZ
9936	3038	7	not	not	RB
9936	3038	8	desired	desire	VBN
9936	3038	9	to	to	TO
9936	3038	10	eat	eat	VB
9936	3038	11	corn	corn	NN
9936	3038	12	on	on	IN
9936	3038	13	the	the	DT
9936	3038	14	cob	cob	NN
9936	3038	15	.	.	.
9936	3039	1	When	when	WRB
9936	3039	2	this	this	DT
9936	3039	3	is	be	VBZ
9936	3039	4	the	the	DT
9936	3039	5	case	case	NN
9936	3039	6	,	,	,
9936	3039	7	it	-PRON-	PRP
9936	3039	8	may	may	MD
9936	3039	9	be	be	VB
9936	3039	10	cut	cut	VBN
9936	3039	11	off	off	RP
9936	3039	12	the	the	DT
9936	3039	13	ear	ear	NN
9936	3039	14	and	and	CC
9936	3039	15	cooked	cook	VBN
9936	3039	16	in	in	IN
9936	3039	17	various	various	JJ
9936	3039	18	ways	way	NNS
9936	3039	19	.	.	.
9936	3040	1	A	a	DT
9936	3040	2	simple	simple	JJ
9936	3040	3	way	way	NN
9936	3040	4	to	to	TO
9936	3040	5	prepare	prepare	VB
9936	3040	6	it	-PRON-	PRP
9936	3040	7	is	be	VBZ
9936	3040	8	to	to	TO
9936	3040	9	cook	cook	VB
9936	3040	10	it	-PRON-	PRP
9936	3040	11	with	with	IN
9936	3040	12	milk	milk	NN
9936	3040	13	and	and	CC
9936	3040	14	season	season	VB
9936	3040	15	it	-PRON-	PRP
9936	3040	16	with	with	IN
9936	3040	17	salt	salt	NN
9936	3040	18	,	,	,
9936	3040	19	pepper	pepper	NN
9936	3040	20	,	,	,
9936	3040	21	and	and	CC
9936	3040	22	butter	butter	NN
9936	3040	23	,	,	,
9936	3040	24	as	as	IN
9936	3040	25	explained	explain	VBN
9936	3040	26	in	in	IN
9936	3040	27	the	the	DT
9936	3040	28	accompanying	accompanying	JJ
9936	3040	29	recipe	recipe	NN
9936	3040	30	.	.	.
9936	3041	1	Select	select	VB
9936	3041	2	the	the	DT
9936	3041	3	desired	desire	VBN
9936	3041	4	number	number	NN
9936	3041	5	of	of	IN
9936	3041	6	ears	ear	NNS
9936	3041	7	of	of	IN
9936	3041	8	green	green	JJ
9936	3041	9	corn	corn	NN
9936	3041	10	,	,	,
9936	3041	11	husk	husk	VB
9936	3041	12	them	-PRON-	PRP
9936	3041	13	,	,	,
9936	3041	14	and	and	CC
9936	3041	15	remove	remove	VB
9936	3041	16	the	the	DT
9936	3041	17	silk	silk	NN
9936	3041	18	.	.	.
9936	3042	1	Then	then	RB
9936	3042	2	,	,	,
9936	3042	3	as	as	IN
9936	3042	4	shown	show	VBN
9936	3042	5	in	in	IN
9936	3042	6	Fig	Fig	NNP
9936	3042	7	.	.	.
9936	3043	1	11	11	CD
9936	3043	2	,	,	,
9936	3043	3	cut	cut	VBD
9936	3043	4	the	the	DT
9936	3043	5	corn	corn	NN
9936	3043	6	from	from	IN
9936	3043	7	the	the	DT
9936	3043	8	cob	cob	NN
9936	3043	9	with	with	IN
9936	3043	10	a	a	DT
9936	3043	11	sharp	sharp	JJ
9936	3043	12	knife	knife	NN
9936	3043	13	,	,	,
9936	3043	14	grasping	grasp	VBG
9936	3043	15	the	the	DT
9936	3043	16	ear	ear	NN
9936	3043	17	by	by	IN
9936	3043	18	the	the	DT
9936	3043	19	larger	large	JJR
9936	3043	20	end	end	NN
9936	3043	21	and	and	CC
9936	3043	22	cutting	cutting	NN
9936	3043	23	upwards	upwards	RB
9936	3043	24	.	.	.
9936	3044	1	After	after	IN
9936	3044	2	cutting	cut	VBG
9936	3044	3	off	off	RP
9936	3044	4	the	the	DT
9936	3044	5	kernels	kernel	NNS
9936	3044	6	,	,	,
9936	3044	7	scrape	scrape	VB
9936	3044	8	the	the	DT
9936	3044	9	ears	ear	NNS
9936	3044	10	so	so	IN
9936	3044	11	that	that	IN
9936	3044	12	nothing	nothing	NN
9936	3044	13	edible	edible	JJ
9936	3044	14	will	will	MD
9936	3044	15	be	be	VB
9936	3044	16	wasted	waste	VBN
9936	3044	17	,	,	,
9936	3044	18	drawing	draw	VBG
9936	3044	19	the	the	DT
9936	3044	20	knife	knife	NN
9936	3044	21	downwards	downwards	RB
9936	3044	22	.	.	.
9936	3045	1	Put	put	VB
9936	3045	2	the	the	DT
9936	3045	3	corn	corn	NN
9936	3045	4	into	into	IN
9936	3045	5	a	a	DT
9936	3045	6	saucepan	saucepan	NN
9936	3045	7	,	,	,
9936	3045	8	add	add	VB
9936	3045	9	milk	milk	NN
9936	3045	10	until	until	IN
9936	3045	11	the	the	DT
9936	3045	12	corn	corn	NN
9936	3045	13	is	be	VBZ
9936	3045	14	nearly	nearly	RB
9936	3045	15	covered	cover	VBN
9936	3045	16	,	,	,
9936	3045	17	and	and	CC
9936	3045	18	season	season	NN
9936	3045	19	with	with	IN
9936	3045	20	salt	salt	NN
9936	3045	21	,	,	,
9936	3045	22	pepper	pepper	NN
9936	3045	23	,	,	,
9936	3045	24	and	and	CC
9936	3045	25	a	a	DT
9936	3045	26	little	little	JJ
9936	3045	27	butter	butter	NN
9936	3045	28	.	.	.
9936	3046	1	Allow	allow	VB
9936	3046	2	the	the	DT
9936	3046	3	corn	corn	NN
9936	3046	4	to	to	TO
9936	3046	5	simmer	simmer	VB
9936	3046	6	for	for	IN
9936	3046	7	about	about	RB
9936	3046	8	10	10	CD
9936	3046	9	minutes	minute	NNS
9936	3046	10	,	,	,
9936	3046	11	stirring	stir	VBG
9936	3046	12	frequently	frequently	RB
9936	3046	13	to	to	TO
9936	3046	14	prevent	prevent	VB
9936	3046	15	the	the	DT
9936	3046	16	milk	milk	NN
9936	3046	17	from	from	IN
9936	3046	18	sticking	stick	VBG
9936	3046	19	to	to	IN
9936	3046	20	the	the	DT
9936	3046	21	bottom	bottom	NN
9936	3046	22	of	of	IN
9936	3046	23	the	the	DT
9936	3046	24	pan	pan	NN
9936	3046	25	and	and	CC
9936	3046	26	scorching	scorching	NN
9936	3046	27	.	.	.
9936	3047	1	No	no	DT
9936	3047	2	difficulty	difficulty	NN
9936	3047	3	will	will	MD
9936	3047	4	be	be	VB
9936	3047	5	experienced	experience	VBN
9936	3047	6	in	in	IN
9936	3047	7	the	the	DT
9936	3047	8	preparation	preparation	NN
9936	3047	9	of	of	IN
9936	3047	10	this	this	DT
9936	3047	11	dish	dish	NN
9936	3047	12	if	if	IN
9936	3047	13	a	a	DT
9936	3047	14	double	double	JJ
9936	3047	15	boiler	boiler	NN
9936	3047	16	is	be	VBZ
9936	3047	17	used	use	VBN
9936	3047	18	,	,	,
9936	3047	19	but	but	CC
9936	3047	20	longer	long	JJR
9936	3047	21	cooking	cooking	NN
9936	3047	22	will	will	MD
9936	3047	23	be	be	VB
9936	3047	24	required	require	VBN
9936	3047	25	.	.	.
9936	3048	1	When	when	WRB
9936	3048	2	the	the	DT
9936	3048	3	corn	corn	NN
9936	3048	4	is	be	VBZ
9936	3048	5	sufficiently	sufficiently	RB
9936	3048	6	cooked	cook	VBN
9936	3048	7	,	,	,
9936	3048	8	remove	remove	VB
9936	3048	9	from	from	IN
9936	3048	10	the	the	DT
9936	3048	11	fire	fire	NN
9936	3048	12	and	and	CC
9936	3048	13	serve	serve	VB
9936	3048	14	hot	hot	JJ
9936	3048	15	.	.	.
9936	3049	1	[	[	-LRB-
9936	3049	2	Illustration	illustration	NN
9936	3049	3	:	:	:
9936	3049	4	FIG	FIG	NNP
9936	3049	5	.	.	.
9936	3050	1	12	12	CD
9936	3050	2	]	]	-RRB-
9936	3050	3	118	118	CD
9936	3050	4	.	.	.
9936	3051	1	CORN	corn	NN
9936	3051	2	PULP.--Some	pulp.--some	JJ
9936	3051	3	persons	person	NNS
9936	3051	4	are	be	VBP
9936	3051	5	unable	unable	JJ
9936	3051	6	to	to	TO
9936	3051	7	digest	digest	VB
9936	3051	8	the	the	DT
9936	3051	9	coarse	coarse	JJ
9936	3051	10	hulls	hull	NNS
9936	3051	11	of	of	IN
9936	3051	12	green	green	JJ
9936	3051	13	corn	corn	NN
9936	3051	14	,	,	,
9936	3051	15	but	but	CC
9936	3051	16	can	can	MD
9936	3051	17	eat	eat	VB
9936	3051	18	the	the	DT
9936	3051	19	corn	corn	NN
9936	3051	20	if	if	IN
9936	3051	21	the	the	DT
9936	3051	22	hulls	hull	NNS
9936	3051	23	are	be	VBP
9936	3051	24	removed	remove	VBN
9936	3051	25	.	.	.
9936	3052	1	Such	such	JJ
9936	3052	2	persons	person	NNS
9936	3052	3	need	nee	MD
9936	3052	4	not	not	RB
9936	3052	5	be	be	VB
9936	3052	6	deprived	deprive	VBN
9936	3052	7	of	of	IN
9936	3052	8	the	the	DT
9936	3052	9	delights	delight	NNS
9936	3052	10	of	of	IN
9936	3052	11	this	this	DT
9936	3052	12	vegetable	vegetable	NN
9936	3052	13	,	,	,
9936	3052	14	for	for	IN
9936	3052	15	it	-PRON-	PRP
9936	3052	16	may	may	MD
9936	3052	17	be	be	VB
9936	3052	18	prepared	prepare	VBN
9936	3052	19	in	in	IN
9936	3052	20	the	the	DT
9936	3052	21	form	form	NN
9936	3052	22	of	of	IN
9936	3052	23	pulp	pulp	NN
9936	3052	24	,	,	,
9936	3052	25	which	which	WDT
9936	3052	26	will	will	MD
9936	3052	27	not	not	RB
9936	3052	28	disagree	disagree	VB
9936	3052	29	with	with	IN
9936	3052	30	them	-PRON-	PRP
9936	3052	31	.	.	.
9936	3053	1	To	to	TO
9936	3053	2	prepare	prepare	VB
9936	3053	3	corn	corn	NN
9936	3053	4	pulp	pulp	NN
9936	3053	5	,	,	,
9936	3053	6	first	first	RB
9936	3053	7	cut	cut	VB
9936	3053	8	a	a	DT
9936	3053	9	slit	slit	NN
9936	3053	10	down	down	RB
9936	3053	11	each	each	DT
9936	3053	12	row	row	NN
9936	3053	13	of	of	IN
9936	3053	14	kernels	kernel	NNS
9936	3053	15	with	with	IN
9936	3053	16	a	a	DT
9936	3053	17	sharp	sharp	JJ
9936	3053	18	knife	knife	NN
9936	3053	19	as	as	IN
9936	3053	20	shown	show	VBN
9936	3053	21	in	in	IN
9936	3053	22	Fig	Fig	NNP
9936	3053	23	.	.	.
9936	3054	1	12	12	CD
9936	3054	2	;	;	:
9936	3054	3	then	then	RB
9936	3054	4	,	,	,
9936	3054	5	in	in	IN
9936	3054	6	the	the	DT
9936	3054	7	manner	manner	NN
9936	3054	8	shown	show	VBN
9936	3054	9	in	in	IN
9936	3054	10	Fig	Fig	NNP
9936	3054	11	.	.	.
9936	3055	1	13	13	CD
9936	3055	2	,	,	,
9936	3055	3	scrape	scrape	VB
9936	3055	4	out	out	RP
9936	3055	5	the	the	DT
9936	3055	6	contents	content	NNS
9936	3055	7	of	of	IN
9936	3055	8	the	the	DT
9936	3055	9	kernels	kernel	NNS
9936	3055	10	with	with	IN
9936	3055	11	the	the	DT
9936	3055	12	dull	dull	JJ
9936	3055	13	edge	edge	NN
9936	3055	14	of	of	IN
9936	3055	15	the	the	DT
9936	3055	16	knife	knife	NN
9936	3055	17	,	,	,
9936	3055	18	drawing	draw	VBG
9936	3055	19	the	the	DT
9936	3055	20	knife	knife	NN
9936	3055	21	downwards	downwards	RB
9936	3055	22	.	.	.
9936	3056	1	When	when	WRB
9936	3056	2	all	all	PDT
9936	3056	3	the	the	DT
9936	3056	4	pulp	pulp	NN
9936	3056	5	has	have	VBZ
9936	3056	6	been	be	VBN
9936	3056	7	removed	remove	VBN
9936	3056	8	,	,	,
9936	3056	9	season	season	VB
9936	3056	10	it	-PRON-	PRP
9936	3056	11	with	with	IN
9936	3056	12	salt	salt	NN
9936	3056	13	,	,	,
9936	3056	14	pepper	pepper	NN
9936	3056	15	,	,	,
9936	3056	16	and	and	CC
9936	3056	17	butter	butter	NN
9936	3056	18	,	,	,
9936	3056	19	and	and	CC
9936	3056	20	heat	heat	VB
9936	3056	21	it	-PRON-	PRP
9936	3056	22	thoroughly	thoroughly	RB
9936	3056	23	in	in	IN
9936	3056	24	a	a	DT
9936	3056	25	double	double	JJ
9936	3056	26	boiler	boiler	NN
9936	3056	27	.	.	.
9936	3057	1	Serve	serve	VB
9936	3057	2	hot	hot	JJ
9936	3057	3	.	.	.
9936	3058	1	[	[	-LRB-
9936	3058	2	Illustration	illustration	NN
9936	3058	3	:	:	:
9936	3058	4	FIG	FIG	NNP
9936	3058	5	.	.	.
9936	3059	1	13	13	LS
9936	3059	2	]	]	-RRB-
9936	3059	3	If	if	IN
9936	3059	4	it	-PRON-	PRP
9936	3059	5	is	be	VBZ
9936	3059	6	not	not	RB
9936	3059	7	desirable	desirable	JJ
9936	3059	8	to	to	TO
9936	3059	9	serve	serve	VB
9936	3059	10	the	the	DT
9936	3059	11	corn	corn	NN
9936	3059	12	pulp	pulp	NN
9936	3059	13	in	in	IN
9936	3059	14	this	this	DT
9936	3059	15	manner	manner	NN
9936	3059	16	,	,	,
9936	3059	17	it	-PRON-	PRP
9936	3059	18	may	may	MD
9936	3059	19	be	be	VB
9936	3059	20	used	use	VBN
9936	3059	21	in	in	IN
9936	3059	22	various	various	JJ
9936	3059	23	ways	way	NNS
9936	3059	24	,	,	,
9936	3059	25	as	as	IN
9936	3059	26	the	the	DT
9936	3059	27	following	follow	VBG
9936	3059	28	recipes	recipe	NNS
9936	3059	29	indicate	indicate	VBP
9936	3059	30	.	.	.
9936	3060	1	A	a	DT
9936	3060	2	good	good	JJ
9936	3060	3	substitute	substitute	NN
9936	3060	4	for	for	IN
9936	3060	5	corn	corn	NN
9936	3060	6	pulp	pulp	NN
9936	3060	7	is	be	VBZ
9936	3060	8	canned	can	VBN
9936	3060	9	corn	corn	NN
9936	3060	10	,	,	,
9936	3060	11	but	but	CC
9936	3060	12	this	this	DT
9936	3060	13	must	must	MD
9936	3060	14	be	be	VB
9936	3060	15	chopped	chop	VBN
9936	3060	16	in	in	IN
9936	3060	17	order	order	NN
9936	3060	18	to	to	TO
9936	3060	19	break	break	VB
9936	3060	20	up	up	RP
9936	3060	21	the	the	DT
9936	3060	22	hulls	hull	NNS
9936	3060	23	.	.	.
9936	3061	1	119	119	CD
9936	3061	2	.	.	.
9936	3062	1	CORN	CORN	NNP
9936	3062	2	SOUFFLÃ	SOUFFLÃ	NNP
9936	3062	3	�	�	NNP
9936	3062	4	.--No	.--No	.
9936	3062	5	more	more	RBR
9936	3062	6	delightful	delightful	JJ
9936	3062	7	corn	corn	NN
9936	3062	8	dish	dish	NN
9936	3062	9	can	can	MD
9936	3062	10	be	be	VB
9936	3062	11	prepared	prepare	VBN
9936	3062	12	than	than	IN
9936	3062	13	corn	corn	NN
9936	3062	14	soufflÃ	soufflÃ	NNP
9936	3062	15	©	©	NNP
9936	3062	16	,	,	,
9936	3062	17	for	for	IN
9936	3062	18	in	in	IN
9936	3062	19	addition	addition	NN
9936	3062	20	to	to	IN
9936	3062	21	its	-PRON-	PRP$
9936	3062	22	being	be	VBG
9936	3062	23	appetizing	appetizing	JJ
9936	3062	24	and	and	CC
9936	3062	25	nutritious	nutritious	JJ
9936	3062	26	,	,	,
9936	3062	27	it	-PRON-	PRP
9936	3062	28	is	be	VBZ
9936	3062	29	extremely	extremely	RB
9936	3062	30	dainty	dainty	NN
9936	3062	31	.	.	.
9936	3063	1	It	-PRON-	PRP
9936	3063	2	may	may	MD
9936	3063	3	be	be	VB
9936	3063	4	cooked	cook	VBN
9936	3063	5	in	in	IN
9936	3063	6	a	a	DT
9936	3063	7	baking	baking	NN
9936	3063	8	dish	dish	NN
9936	3063	9	,	,	,
9936	3063	10	but	but	CC
9936	3063	11	it	-PRON-	PRP
9936	3063	12	is	be	VBZ
9936	3063	13	more	more	RBR
9936	3063	14	attractive	attractive	JJ
9936	3063	15	when	when	WRB
9936	3063	16	baked	bake	VBN
9936	3063	17	in	in	IN
9936	3063	18	individual	individual	JJ
9936	3063	19	baking	baking	NN
9936	3063	20	dishes	dish	NNS
9936	3063	21	.	.	.
9936	3064	1	A	a	DT
9936	3064	2	point	point	NN
9936	3064	3	to	to	TO
9936	3064	4	remember	remember	VB
9936	3064	5	about	about	IN
9936	3064	6	its	-PRON-	PRP$
9936	3064	7	preparation	preparation	NN
9936	3064	8	is	be	VBZ
9936	3064	9	that	that	IN
9936	3064	10	it	-PRON-	PRP
9936	3064	11	should	should	MD
9936	3064	12	be	be	VB
9936	3064	13	served	serve	VBN
9936	3064	14	immediately	immediately	RB
9936	3064	15	upon	upon	IN
9936	3064	16	being	be	VBG
9936	3064	17	taken	take	VBN
9936	3064	18	from	from	IN
9936	3064	19	the	the	DT
9936	3064	20	oven	oven	NN
9936	3064	21	,	,	,
9936	3064	22	for	for	IN
9936	3064	23	soufflÃ	soufflÃ	NNP
9936	3064	24	©	©	NNP
9936	3064	25	always	always	RB
9936	3064	26	shrinks	shrink	VBZ
9936	3064	27	as	as	IN
9936	3064	28	it	-PRON-	PRP
9936	3064	29	cools	cool	VBZ
9936	3064	30	.	.	.
9936	3065	1	CORN	CORN	NNP
9936	3065	2	SOUFFLÃ	SOUFFLÃ	NNPS
9936	3065	3	�	�	NNS
9936	3065	4	(	(	-LRB-
9936	3065	5	Sufficient	sufficient	JJ
9936	3065	6	to	to	TO
9936	3065	7	Serve	serve	VB
9936	3065	8	Six	six	CD
9936	3065	9	)	)	-RRB-
9936	3065	10	2	2	CD
9936	3065	11	c.	c.	NN
9936	3065	12	green	green	JJ
9936	3065	13	corn	corn	NN
9936	3065	14	pulp	pulp	NN
9936	3065	15	1	1	CD
9936	3065	16	tsp	tsp	NN
9936	3065	17	.	.	.
9936	3066	1	salt	salt	NNP
9936	3066	2	Dash	Dash	NNP
9936	3066	3	of	of	IN
9936	3066	4	pepper	pepper	NN
9936	3066	5	2	2	CD
9936	3066	6	Tb	Tb	NNP
9936	3066	7	.	.	.
9936	3067	1	melted	melted	JJ
9936	3067	2	butter	butter	NN
9936	3067	3	2	2	CD
9936	3067	4	Tb	Tb	NNP
9936	3067	5	.	.	.
9936	3068	1	flour	flour	NN
9936	3068	2	1/4	1/4	CD
9936	3068	3	c.	c.	NN
9936	3068	4	milk	milk	NN
9936	3068	5	2	2	CD
9936	3068	6	eggs	egg	NNS
9936	3068	7	Mix	mix	VB
9936	3068	8	the	the	DT
9936	3068	9	corn	corn	NN
9936	3068	10	pulp	pulp	NN
9936	3068	11	,	,	,
9936	3068	12	salt	salt	NN
9936	3068	13	,	,	,
9936	3068	14	pepper	pepper	NN
9936	3068	15	,	,	,
9936	3068	16	and	and	CC
9936	3068	17	melted	melted	JJ
9936	3068	18	butter	butter	NN
9936	3068	19	,	,	,
9936	3068	20	stir	stir	NN
9936	3068	21	in	in	IN
9936	3068	22	the	the	DT
9936	3068	23	flour	flour	NN
9936	3068	24	,	,	,
9936	3068	25	and	and	CC
9936	3068	26	add	add	VB
9936	3068	27	the	the	DT
9936	3068	28	milk	milk	NN
9936	3068	29	.	.	.
9936	3069	1	Separate	separate	VB
9936	3069	2	the	the	DT
9936	3069	3	eggs	egg	NNS
9936	3069	4	,	,	,
9936	3069	5	beat	beat	VBD
9936	3069	6	the	the	DT
9936	3069	7	yolks	yolk	NNS
9936	3069	8	,	,	,
9936	3069	9	and	and	CC
9936	3069	10	add	add	VB
9936	3069	11	them	-PRON-	PRP
9936	3069	12	to	to	IN
9936	3069	13	the	the	DT
9936	3069	14	mixture	mixture	NN
9936	3069	15	.	.	.
9936	3070	1	Then	then	RB
9936	3070	2	beat	beat	VB
9936	3070	3	the	the	DT
9936	3070	4	whites	white	NNS
9936	3070	5	stiff	stiff	JJ
9936	3070	6	and	and	CC
9936	3070	7	fold	fold	VB
9936	3070	8	them	-PRON-	PRP
9936	3070	9	in	in	RP
9936	3070	10	.	.	.
9936	3071	1	Pour	pour	VB
9936	3071	2	into	into	IN
9936	3071	3	a	a	DT
9936	3071	4	buttered	butter	VBN
9936	3071	5	baking	baking	NN
9936	3071	6	dish	dish	NN
9936	3071	7	or	or	CC
9936	3071	8	into	into	IN
9936	3071	9	individual	individual	JJ
9936	3071	10	baking	bake	VBG
9936	3071	11	dishes	dish	NNS
9936	3071	12	,	,	,
9936	3071	13	set	set	VBN
9936	3071	14	in	in	IN
9936	3071	15	a	a	DT
9936	3071	16	pan	pan	NN
9936	3071	17	of	of	IN
9936	3071	18	hot	hot	JJ
9936	3071	19	water	water	NN
9936	3071	20	,	,	,
9936	3071	21	and	and	CC
9936	3071	22	bake	bake	VB
9936	3071	23	until	until	IN
9936	3071	24	brown	brown	NNP
9936	3071	25	.	.	.
9936	3072	1	Serve	serve	VB
9936	3072	2	at	at	IN
9936	3072	3	once	once	RB
9936	3072	4	.	.	.
9936	3073	1	120	120	CD
9936	3073	2	.	.	.
9936	3074	1	CORN	CORN	NNS
9936	3074	2	OYSTERS.--Variety	oysters.--variety	JJ
9936	3074	3	can	can	MD
9936	3074	4	be	be	VB
9936	3074	5	secured	secure	VBN
9936	3074	6	in	in	IN
9936	3074	7	the	the	DT
9936	3074	8	use	use	NN
9936	3074	9	of	of	IN
9936	3074	10	corn	corn	NN
9936	3074	11	by	by	IN
9936	3074	12	making	make	VBG
9936	3074	13	corn	corn	NN
9936	3074	14	oysters	oyster	NNS
9936	3074	15	.	.	.
9936	3075	1	These	these	DT
9936	3075	2	get	get	VBP
9936	3075	3	their	-PRON-	PRP$
9936	3075	4	name	name	NN
9936	3075	5	from	from	IN
9936	3075	6	the	the	DT
9936	3075	7	fact	fact	NN
9936	3075	8	that	that	IN
9936	3075	9	they	-PRON-	PRP
9936	3075	10	resemble	resemble	VBP
9936	3075	11	oysters	oyster	NNS
9936	3075	12	in	in	IN
9936	3075	13	both	both	DT
9936	3075	14	size	size	NN
9936	3075	15	and	and	CC
9936	3075	16	shape	shape	NN
9936	3075	17	.	.	.
9936	3076	1	They	-PRON-	PRP
9936	3076	2	may	may	MD
9936	3076	3	be	be	VB
9936	3076	4	served	serve	VBN
9936	3076	5	as	as	IN
9936	3076	6	a	a	DT
9936	3076	7	garnish	garnish	NN
9936	3076	8	for	for	IN
9936	3076	9	a	a	DT
9936	3076	10	meat	meat	NN
9936	3076	11	dish	dish	NN
9936	3076	12	or	or	CC
9936	3076	13	as	as	IN
9936	3076	14	a	a	DT
9936	3076	15	vegetable	vegetable	NN
9936	3076	16	dish	dish	NN
9936	3076	17	.	.	.
9936	3077	1	CORN	corn	NN
9936	3077	2	OYSTERS	oyster	NNS
9936	3077	3	(	(	-LRB-
9936	3077	4	Sufficient	sufficient	JJ
9936	3077	5	to	to	TO
9936	3077	6	Serve	serve	VB
9936	3077	7	Six	six	CD
9936	3077	8	)	)	-RRB-
9936	3077	9	1	1	CD
9936	3077	10	c.	c.	NN
9936	3077	11	corn	corn	NN
9936	3077	12	pulp	pulp	NN
9936	3077	13	1	1	CD
9936	3077	14	egg	egg	NN
9936	3077	15	1/4	1/4	CD
9936	3077	16	c.	c.	NN
9936	3077	17	flour	flour	NN
9936	3077	18	1/2	1/2	CD
9936	3077	19	tsp	tsp	NN
9936	3077	20	.	.	.
9936	3078	1	salt	salt	NNP
9936	3078	2	Dash	Dash	NNP
9936	3078	3	of	of	IN
9936	3078	4	pepper	pepper	NN
9936	3078	5	1/2	1/2	CD
9936	3078	6	tsp	tsp	NN
9936	3078	7	.	.	.
9936	3079	1	baking	baking	NNP
9936	3079	2	powder	powder	NN
9936	3079	3	Prepare	prepare	VB
9936	3079	4	the	the	DT
9936	3079	5	corn	corn	NN
9936	3079	6	pulp	pulp	NN
9936	3079	7	according	accord	VBG
9936	3079	8	to	to	IN
9936	3079	9	the	the	DT
9936	3079	10	directions	direction	NNS
9936	3079	11	given	give	VBN
9936	3079	12	in	in	IN
9936	3079	13	Art	art	NN
9936	3079	14	.	.	.
9936	3080	1	118	118	CD
9936	3080	2	.	.	.
9936	3081	1	To	to	IN
9936	3081	2	this	this	DT
9936	3081	3	add	add	VB
9936	3081	4	the	the	DT
9936	3081	5	beaten	beat	VBN
9936	3081	6	egg	egg	NN
9936	3081	7	,	,	,
9936	3081	8	flour	flour	NN
9936	3081	9	,	,	,
9936	3081	10	salt	salt	NN
9936	3081	11	,	,	,
9936	3081	12	pepper	pepper	NN
9936	3081	13	,	,	,
9936	3081	14	and	and	CC
9936	3081	15	baking	baking	NN
9936	3081	16	powder	powder	NN
9936	3081	17	.	.	.
9936	3082	1	Drop	drop	VB
9936	3082	2	in	in	IN
9936	3082	3	tablespoonfuls	tablespoonful	NNS
9936	3082	4	on	on	IN
9936	3082	5	a	a	DT
9936	3082	6	well	well	RB
9936	3082	7	-	-	HYPH
9936	3082	8	greased	grease	VBN
9936	3082	9	griddle	griddle	NN
9936	3082	10	.	.	.
9936	3083	1	When	when	WRB
9936	3083	2	brown	brown	JJ
9936	3083	3	on	on	IN
9936	3083	4	one	one	CD
9936	3083	5	side	side	NN
9936	3083	6	,	,	,
9936	3083	7	turn	turn	VB
9936	3083	8	and	and	CC
9936	3083	9	brown	brown	VB
9936	3083	10	on	on	IN
9936	3083	11	the	the	DT
9936	3083	12	other	other	JJ
9936	3083	13	side	side	NN
9936	3083	14	.	.	.
9936	3084	1	Then	then	RB
9936	3084	2	fold	fold	VB
9936	3084	3	through	through	IN
9936	3084	4	the	the	DT
9936	3084	5	center	center	NN
9936	3084	6	,	,	,
9936	3084	7	doubling	double	VBG
9936	3084	8	one	one	CD
9936	3084	9	side	side	NN
9936	3084	10	over	over	IN
9936	3084	11	the	the	DT
9936	3084	12	other	other	JJ
9936	3084	13	.	.	.
9936	3085	1	Serve	serve	VB
9936	3085	2	hot	hot	JJ
9936	3085	3	.	.	.
9936	3086	1	[	[	-LRB-
9936	3086	2	Illustration	illustration	NN
9936	3086	3	:	:	:
9936	3086	4	FIG	FIG	NNP
9936	3086	5	.	.	.
9936	3087	1	14	14	CD
9936	3087	2	]	]	-RRB-
9936	3087	3	121	121	CD
9936	3087	4	.	.	.
9936	3088	1	CORN	corn	NN
9936	3088	2	FRITTERS.--The	fritters.--the	IN
9936	3088	3	popularity	popularity	NN
9936	3088	4	of	of	IN
9936	3088	5	corn	corn	NN
9936	3088	6	fritters	fritter	NNS
9936	3088	7	,	,	,
9936	3088	8	which	which	WDT
9936	3088	9	have	have	VBP
9936	3088	10	corn	corn	NN
9936	3088	11	pulp	pulp	NN
9936	3088	12	as	as	IN
9936	3088	13	their	-PRON-	PRP$
9936	3088	14	foundation	foundation	NN
9936	3088	15	,	,	,
9936	3088	16	is	be	VBZ
9936	3088	17	undoubtedly	undoubtedly	RB
9936	3088	18	due	due	JJ
9936	3088	19	both	both	DT
9936	3088	20	to	to	IN
9936	3088	21	their	-PRON-	PRP$
9936	3088	22	flavor	flavor	NN
9936	3088	23	and	and	CC
9936	3088	24	to	to	IN
9936	3088	25	the	the	DT
9936	3088	26	variety	variety	NN
9936	3088	27	they	-PRON-	PRP
9936	3088	28	afford	afford	VBP
9936	3088	29	in	in	IN
9936	3088	30	the	the	DT
9936	3088	31	diet	diet	NN
9936	3088	32	.	.	.
9936	3089	1	After	after	IN
9936	3089	2	being	be	VBG
9936	3089	3	fried	fry	VBN
9936	3089	4	,	,	,
9936	3089	5	corn	corn	NN
9936	3089	6	fritters	fritter	NNS
9936	3089	7	should	should	MD
9936	3089	8	appear	appear	VB
9936	3089	9	as	as	IN
9936	3089	10	shown	show	VBN
9936	3089	11	in	in	IN
9936	3089	12	Fig	Fig	NNP
9936	3089	13	.	.	.
9936	3090	1	14	14	CD
9936	3090	2	.	.	.
9936	3091	1	They	-PRON-	PRP
9936	3091	2	may	may	MD
9936	3091	3	be	be	VB
9936	3091	4	served	serve	VBN
9936	3091	5	plain	plain	JJ
9936	3091	6	,	,	,
9936	3091	7	but	but	CC
9936	3091	8	most	most	JJS
9936	3091	9	persons	person	NNS
9936	3091	10	prefer	prefer	VBP
9936	3091	11	them	-PRON-	PRP
9936	3091	12	with	with	IN
9936	3091	13	a	a	DT
9936	3091	14	sauce	sauce	NN
9936	3091	15	of	of	IN
9936	3091	16	some	some	DT
9936	3091	17	kind	kind	NN
9936	3091	18	or	or	CC
9936	3091	19	with	with	IN
9936	3091	20	maple	maple	NN
9936	3091	21	sirup	sirup	NN
9936	3091	22	.	.	.
9936	3092	1	CORN	corn	NN
9936	3092	2	FRITTERS	fritter	NNS
9936	3092	3	(	(	-LRB-
9936	3092	4	Sufficient	sufficient	JJ
9936	3092	5	to	to	TO
9936	3092	6	Serve	serve	VB
9936	3092	7	Six	six	CD
9936	3092	8	)	)	-RRB-
9936	3092	9	2	2	CD
9936	3092	10	c.	c.	NN
9936	3092	11	corn	corn	NN
9936	3092	12	pulp	pulp	NN
9936	3092	13	,	,	,
9936	3092	14	or	or	CC
9936	3092	15	1	1	CD
9936	3092	16	can	can	MD
9936	3092	17	corn	corn	NN
9936	3092	18	,	,	,
9936	3092	19	chopped	chop	VBD
9936	3092	20	1	1	CD
9936	3092	21	c.	c.	NN
9936	3092	22	flour	flour	NN
9936	3092	23	1	1	CD
9936	3092	24	tsp	tsp	NN
9936	3092	25	.	.	.
9936	3093	1	baking	baking	NNP
9936	3093	2	powder	powder	NNP
9936	3093	3	1	1	CD
9936	3093	4	tsp	tsp	NN
9936	3093	5	.	.	.
9936	3094	1	salt	salt	NN
9936	3094	2	2	2	CD
9936	3094	3	eggs	egg	NNS
9936	3094	4	If	if	IN
9936	3094	5	canned	can	VBN
9936	3094	6	corn	corn	NN
9936	3094	7	is	be	VBZ
9936	3094	8	used	use	VBN
9936	3094	9	,	,	,
9936	3094	10	drain	drain	VB
9936	3094	11	off	off	RP
9936	3094	12	the	the	DT
9936	3094	13	liquid	liquid	NN
9936	3094	14	before	before	IN
9936	3094	15	using	use	VBG
9936	3094	16	it	-PRON-	PRP
9936	3094	17	.	.	.
9936	3095	1	To	to	IN
9936	3095	2	the	the	DT
9936	3095	3	corn	corn	NN
9936	3095	4	,	,	,
9936	3095	5	add	add	VB
9936	3095	6	the	the	DT
9936	3095	7	flour	flour	NN
9936	3095	8	,	,	,
9936	3095	9	baking	baking	NN
9936	3095	10	powder	powder	NN
9936	3095	11	,	,	,
9936	3095	12	and	and	CC
9936	3095	13	salt	salt	NN
9936	3095	14	.	.	.
9936	3096	1	Separate	separate	VB
9936	3096	2	the	the	DT
9936	3096	3	eggs	egg	NNS
9936	3096	4	and	and	CC
9936	3096	5	stir	stir	VB
9936	3096	6	in	in	IN
9936	3096	7	the	the	DT
9936	3096	8	beaten	beaten	JJ
9936	3096	9	yolks	yolk	NNS
9936	3096	10	.	.	.
9936	3097	1	Beat	beat	VB
9936	3097	2	the	the	DT
9936	3097	3	whites	white	NNS
9936	3097	4	stiff	stiff	VB
9936	3097	5	and	and	CC
9936	3097	6	fold	fold	VB
9936	3097	7	them	-PRON-	PRP
9936	3097	8	into	into	IN
9936	3097	9	the	the	DT
9936	3097	10	mixture	mixture	NN
9936	3097	11	.	.	.
9936	3098	1	Drop	drop	VB
9936	3098	2	with	with	IN
9936	3098	3	a	a	DT
9936	3098	4	spoon	spoon	NN
9936	3098	5	into	into	IN
9936	3098	6	deep	deep	JJ
9936	3098	7	fat	fat	NN
9936	3098	8	,	,	,
9936	3098	9	fry	fry	NN
9936	3098	10	until	until	IN
9936	3098	11	brown	brown	NNP
9936	3098	12	,	,	,
9936	3098	13	remove	remove	VBP
9936	3098	14	from	from	IN
9936	3098	15	the	the	DT
9936	3098	16	fat	fat	NN
9936	3098	17	,	,	,
9936	3098	18	and	and	CC
9936	3098	19	drain	drain	VB
9936	3098	20	on	on	IN
9936	3098	21	paper	paper	NN
9936	3098	22	.	.	.
9936	3099	1	Serve	serve	VB
9936	3099	2	plain	plain	JJ
9936	3099	3	,	,	,
9936	3099	4	with	with	IN
9936	3099	5	a	a	DT
9936	3099	6	desired	desire	VBN
9936	3099	7	sauce	sauce	NN
9936	3099	8	,	,	,
9936	3099	9	or	or	CC
9936	3099	10	with	with	IN
9936	3099	11	maple	maple	NN
9936	3099	12	sirup	sirup	NN
9936	3099	13	.	.	.
9936	3100	1	CUCUMBERS	cucumber	NNS
9936	3100	2	AND	and	CC
9936	3100	3	THEIR	THEIR	NNP
9936	3100	4	PREPARATION	preparation	NN
9936	3100	5	122	122	CD
9936	3100	6	.	.	.
9936	3101	1	The	the	DT
9936	3101	2	hard	hard	RB
9936	3101	3	-	-	HYPH
9936	3101	4	rinded	rinde	VBN
9936	3101	5	fruit	fruit	NN
9936	3101	6	of	of	IN
9936	3101	7	the	the	DT
9936	3101	8	cucumber	cucumber	NN
9936	3101	9	plant	plant	NN
9936	3101	10	has	have	VBZ
9936	3101	11	been	be	VBN
9936	3101	12	used	use	VBN
9936	3101	13	from	from	IN
9936	3101	14	time	time	NN
9936	3101	15	immemorial	immemorial	JJ
9936	3101	16	as	as	IN
9936	3101	17	a	a	DT
9936	3101	18	vegetable	vegetable	NN
9936	3101	19	.	.	.
9936	3102	1	In	in	IN
9936	3102	2	food	food	NN
9936	3102	3	value	value	NN
9936	3102	4	,	,	,
9936	3102	5	cucumbers	cucumber	NNS
9936	3102	6	are	be	VBP
9936	3102	7	very	very	RB
9936	3102	8	low	low	JJ
9936	3102	9	,	,	,
9936	3102	10	comparing	compare	VBG
9936	3102	11	closely	closely	RB
9936	3102	12	with	with	IN
9936	3102	13	celery	celery	NN
9936	3102	14	in	in	IN
9936	3102	15	this	this	DT
9936	3102	16	respect	respect	NN
9936	3102	17	;	;	:
9936	3102	18	however	however	RB
9936	3102	19	,	,	,
9936	3102	20	as	as	IN
9936	3102	21	they	-PRON-	PRP
9936	3102	22	contain	contain	VBP
9936	3102	23	a	a	DT
9936	3102	24	large	large	JJ
9936	3102	25	amount	amount	NN
9936	3102	26	of	of	IN
9936	3102	27	cellulose	cellulose	NN
9936	3102	28	,	,	,
9936	3102	29	or	or	CC
9936	3102	30	bulk	bulk	NN
9936	3102	31	,	,	,
9936	3102	32	and	and	CC
9936	3102	33	mineral	mineral	NN
9936	3102	34	salts	salt	NNS
9936	3102	35	,	,	,
9936	3102	36	they	-PRON-	PRP
9936	3102	37	should	should	MD
9936	3102	38	not	not	RB
9936	3102	39	be	be	VB
9936	3102	40	disregarded	disregard	VBN
9936	3102	41	in	in	IN
9936	3102	42	the	the	DT
9936	3102	43	diet	diet	NN
9936	3102	44	.	.	.
9936	3103	1	They	-PRON-	PRP
9936	3103	2	have	have	VBP
9936	3103	3	a	a	DT
9936	3103	4	rather	rather	RB
9936	3103	5	strong	strong	JJ
9936	3103	6	flavor	flavor	NN
9936	3103	7	due	due	IN
9936	3103	8	to	to	IN
9936	3103	9	their	-PRON-	PRP$
9936	3103	10	volatile	volatile	JJ
9936	3103	11	oils	oil	NNS
9936	3103	12	,	,	,
9936	3103	13	which	which	WDT
9936	3103	14	so	so	RB
9936	3103	15	frequently	frequently	RB
9936	3103	16	disagree	disagree	VBP
9936	3103	17	with	with	IN
9936	3103	18	persons	person	NNS
9936	3103	19	and	and	CC
9936	3103	20	which	which	WDT
9936	3103	21	give	give	VBP
9936	3103	22	cucumbers	cucumber	NNS
9936	3103	23	a	a	DT
9936	3103	24	reputation	reputation	NN
9936	3103	25	for	for	IN
9936	3103	26	being	be	VBG
9936	3103	27	difficult	difficult	JJ
9936	3103	28	to	to	TO
9936	3103	29	digest	digest	VB
9936	3103	30	.	.	.
9936	3104	1	However	however	RB
9936	3104	2	,	,	,
9936	3104	3	when	when	WRB
9936	3104	4	they	-PRON-	PRP
9936	3104	5	are	be	VBP
9936	3104	6	properly	properly	RB
9936	3104	7	prepared	prepare	VBN
9936	3104	8	,	,	,
9936	3104	9	they	-PRON-	PRP
9936	3104	10	can	can	MD
9936	3104	11	be	be	VB
9936	3104	12	eaten	eat	VBN
9936	3104	13	by	by	IN
9936	3104	14	most	most	JJS
9936	3104	15	persons	person	NNS
9936	3104	16	without	without	IN
9936	3104	17	harm	harm	NN
9936	3104	18	.	.	.
9936	3105	1	[	[	-LRB-
9936	3105	2	Illustration	illustration	NN
9936	3105	3	:	:	:
9936	3105	4	FIG	FIG	NNP
9936	3105	5	.	.	.
9936	3106	1	15	15	CD
9936	3106	2	]	]	-RRB-
9936	3106	3	123	123	CD
9936	3106	4	.	.	.
9936	3107	1	Formerly	formerly	RB
9936	3107	2	it	-PRON-	PRP
9936	3107	3	was	be	VBD
9936	3107	4	the	the	DT
9936	3107	5	custom	custom	NN
9936	3107	6	to	to	TO
9936	3107	7	soak	soak	VB
9936	3107	8	slices	slice	NNS
9936	3107	9	of	of	IN
9936	3107	10	cucumber	cucumber	NN
9936	3107	11	in	in	IN
9936	3107	12	salt	salt	NN
9936	3107	13	water	water	NN
9936	3107	14	before	before	IN
9936	3107	15	serving	serve	VBG
9936	3107	16	them	-PRON-	PRP
9936	3107	17	.	.	.
9936	3108	1	This	this	DT
9936	3108	2	procedure	procedure	NN
9936	3108	3	,	,	,
9936	3108	4	however	however	RB
9936	3108	5	,	,	,
9936	3108	6	has	have	VBZ
9936	3108	7	been	be	VBN
9936	3108	8	found	find	VBN
9936	3108	9	to	to	TO
9936	3108	10	be	be	VB
9936	3108	11	poor	poor	JJ
9936	3108	12	policy	policy	NN
9936	3108	13	,	,	,
9936	3108	14	for	for	IN
9936	3108	15	nothing	nothing	NN
9936	3108	16	is	be	VBZ
9936	3108	17	gained	gain	VBN
9936	3108	18	by	by	IN
9936	3108	19	it	-PRON-	PRP
9936	3108	20	and	and	CC
9936	3108	21	the	the	DT
9936	3108	22	salt	salt	NN
9936	3108	23	toughens	toughen	VBZ
9936	3108	24	the	the	DT
9936	3108	25	cellulose	cellulose	NN
9936	3108	26	and	and	CC
9936	3108	27	makes	make	VBZ
9936	3108	28	the	the	DT
9936	3108	29	cucumbers	cucumber	NNS
9936	3108	30	limp	limp	JJ
9936	3108	31	and	and	CC
9936	3108	32	rubbery	rubbery	NN
9936	3108	33	in	in	IN
9936	3108	34	texture	texture	NN
9936	3108	35	.	.	.
9936	3109	1	A	a	DT
9936	3109	2	much	much	RB
9936	3109	3	more	more	RBR
9936	3109	4	satisfactory	satisfactory	JJ
9936	3109	5	way	way	NN
9936	3109	6	to	to	TO
9936	3109	7	prepare	prepare	VB
9936	3109	8	cucumbers	cucumber	NNS
9936	3109	9	is	be	VBZ
9936	3109	10	to	to	TO
9936	3109	11	slice	slice	VB
9936	3109	12	them	-PRON-	PRP
9936	3109	13	and	and	CC
9936	3109	14	then	then	RB
9936	3109	15	soak	soak	VB
9936	3109	16	them	-PRON-	PRP
9936	3109	17	for	for	IN
9936	3109	18	some	some	DT
9936	3109	19	time	time	NN
9936	3109	20	before	before	IN
9936	3109	21	serving	serve	VBG
9936	3109	22	in	in	IN
9936	3109	23	ice	ice	NN
9936	3109	24	water	water	NN
9936	3109	25	or	or	CC
9936	3109	26	water	water	NN
9936	3109	27	as	as	RB
9936	3109	28	cold	cold	JJ
9936	3109	29	as	as	IN
9936	3109	30	can	can	MD
9936	3109	31	be	be	VB
9936	3109	32	obtained	obtain	VBN
9936	3109	33	.	.	.
9936	3110	1	They	-PRON-	PRP
9936	3110	2	will	will	MD
9936	3110	3	then	then	RB
9936	3110	4	become	become	VB
9936	3110	5	crisp	crisp	JJ
9936	3110	6	and	and	CC
9936	3110	7	delicious	delicious	JJ
9936	3110	8	,	,	,
9936	3110	9	and	and	CC
9936	3110	10	,	,	,
9936	3110	11	besides	besides	IN
9936	3110	12	being	be	VBG
9936	3110	13	more	more	RBR
9936	3110	14	appetizing	appetizing	JJ
9936	3110	15	and	and	CC
9936	3110	16	agreeable	agreeable	JJ
9936	3110	17	,	,	,
9936	3110	18	they	-PRON-	PRP
9936	3110	19	will	will	MD
9936	3110	20	be	be	VB
9936	3110	21	no	no	DT
9936	3110	22	less	less	RBR
9936	3110	23	digestible	digestible	JJ
9936	3110	24	.	.	.
9936	3111	1	After	after	IN
9936	3111	2	being	be	VBG
9936	3111	3	sliced	slice	VBN
9936	3111	4	and	and	CC
9936	3111	5	chilled	chill	VBN
9936	3111	6	,	,	,
9936	3111	7	cucumbers	cucumber	NNS
9936	3111	8	are	be	VBP
9936	3111	9	often	often	RB
9936	3111	10	combined	combine	VBN
9936	3111	11	with	with	IN
9936	3111	12	sliced	sliced	JJ
9936	3111	13	onions	onion	NNS
9936	3111	14	and	and	CC
9936	3111	15	eaten	eat	VBN
9936	3111	16	with	with	IN
9936	3111	17	vinegar	vinegar	NN
9936	3111	18	,	,	,
9936	3111	19	salt	salt	NN
9936	3111	20	,	,	,
9936	3111	21	and	and	CC
9936	3111	22	pepper	pepper	NN
9936	3111	23	,	,	,
9936	3111	24	or	or	CC
9936	3111	25	they	-PRON-	PRP
9936	3111	26	are	be	VBP
9936	3111	27	eaten	eat	VBN
9936	3111	28	alone	alone	JJ
9936	3111	29	or	or	CC
9936	3111	30	on	on	IN
9936	3111	31	lettuce	lettuce	NN
9936	3111	32	,	,	,
9936	3111	33	dressed	dress	VBN
9936	3111	34	with	with	IN
9936	3111	35	mayonnaise	mayonnaise	NN
9936	3111	36	dressing	dressing	NN
9936	3111	37	.	.	.
9936	3112	1	124	124	CD
9936	3112	2	.	.	.
9936	3113	1	STUFFED	stuffed	WP
9936	3113	2	CUCUMBERS.--Possibly	cucumbers.--possibly	RB
9936	3113	3	the	the	DT
9936	3113	4	only	only	JJ
9936	3113	5	recipe	recipe	NN
9936	3113	6	for	for	IN
9936	3113	7	cooked	cooked	JJ
9936	3113	8	cucumbers	cucumber	NNS
9936	3113	9	that	that	WDT
9936	3113	10	is	be	VBZ
9936	3113	11	used	use	VBN
9936	3113	12	to	to	IN
9936	3113	13	any	any	DT
9936	3113	14	extent	extent	NN
9936	3113	15	is	be	VBZ
9936	3113	16	the	the	DT
9936	3113	17	accompanying	accompany	VBG
9936	3113	18	one	one	CD
9936	3113	19	for	for	IN
9936	3113	20	stuffed	stuffed	JJ
9936	3113	21	cucumbers	cucumber	NNS
9936	3113	22	.	.	.
9936	3114	1	Cucumbers	cucumber	NNS
9936	3114	2	prepared	prepare	VBD
9936	3114	3	in	in	IN
9936	3114	4	this	this	DT
9936	3114	5	way	way	NN
9936	3114	6	are	be	VBP
9936	3114	7	very	very	RB
9936	3114	8	palatable	palatable	JJ
9936	3114	9	,	,	,
9936	3114	10	and	and	CC
9936	3114	11	because	because	IN
9936	3114	12	of	of	IN
9936	3114	13	the	the	DT
9936	3114	14	ingredients	ingredient	NNS
9936	3114	15	used	use	VBN
9936	3114	16	are	be	VBP
9936	3114	17	much	much	RB
9936	3114	18	higher	high	JJR
9936	3114	19	in	in	IN
9936	3114	20	food	food	NN
9936	3114	21	value	value	NN
9936	3114	22	than	than	IN
9936	3114	23	when	when	WRB
9936	3114	24	eaten	eat	VBN
9936	3114	25	alone	alone	JJ
9936	3114	26	.	.	.
9936	3115	1	Such	such	PDT
9936	3115	2	a	a	DT
9936	3115	3	dish	dish	NN
9936	3115	4	is	be	VBZ
9936	3115	5	attractive	attractive	JJ
9936	3115	6	,	,	,
9936	3115	7	too	too	RB
9936	3115	8	,	,	,
9936	3115	9	as	as	IN
9936	3115	10	Fig	Fig	NNP
9936	3115	11	.	.	.
9936	3116	1	15	15	CD
9936	3116	2	shows	show	NNS
9936	3116	3	.	.	.
9936	3117	1	STUFFED	stuffed	NN
9936	3117	2	CUCUMBERS	cucumber	NNS
9936	3117	3	(	(	-LRB-
9936	3117	4	Sufficient	sufficient	JJ
9936	3117	5	to	to	TO
9936	3117	6	Serve	serve	VB
9936	3117	7	Six	six	CD
9936	3117	8	)	)	-RRB-
9936	3117	9	3	3	CD
9936	3117	10	cucumbers	cucumber	NNS
9936	3117	11	2	2	CD
9936	3117	12	Tb	Tb	NNP
9936	3117	13	.	.	.
9936	3118	1	butter	butter	NN
9936	3118	2	1	1	CD
9936	3118	3	small	small	JJ
9936	3118	4	onion	onion	NN
9936	3118	5	,	,	,
9936	3118	6	chopped	chop	VBD
9936	3118	7	1	1	CD
9936	3118	8	tsp	tsp	NN
9936	3118	9	.	.	.
9936	3119	1	salt	salt	NNP
9936	3119	2	Dash	Dash	NNP
9936	3119	3	of	of	IN
9936	3119	4	pepper	pepper	NN
9936	3119	5	1	1	CD
9936	3119	6	-	-	SYM
9936	3119	7	1/2	1/2	CD
9936	3119	8	c.	c.	NN
9936	3119	9	steamed	steamed	NNP
9936	3119	10	rice	rice	NNP
9936	3119	11	1	1	CD
9936	3119	12	c.	c.	NN
9936	3119	13	stewed	stew	VBD
9936	3119	14	tomatoes	tomato	NNS
9936	3119	15	Bread	Bread	NNP
9936	3119	16	crumbs	crumb	VBZ
9936	3119	17	Select	select	JJ
9936	3119	18	medium	medium	JJ
9936	3119	19	-	-	HYPH
9936	3119	20	sized	sized	JJ
9936	3119	21	cucumbers	cucumber	NNS
9936	3119	22	,	,	,
9936	3119	23	wash	wash	VB
9936	3119	24	and	and	CC
9936	3119	25	peel	peel	VB
9936	3119	26	them	-PRON-	PRP
9936	3119	27	,	,	,
9936	3119	28	and	and	CC
9936	3119	29	cut	cut	VBD
9936	3119	30	them	-PRON-	PRP
9936	3119	31	in	in	IN
9936	3119	32	half	half	DT
9936	3119	33	lengthwise	lengthwise	RB
9936	3119	34	.	.	.
9936	3120	1	Hollow	hollow	VB
9936	3120	2	out	out	RP
9936	3120	3	the	the	DT
9936	3120	4	center	center	NN
9936	3120	5	so	so	IN
9936	3120	6	that	that	IN
9936	3120	7	the	the	DT
9936	3120	8	cucumbers	cucumber	NNS
9936	3120	9	will	will	MD
9936	3120	10	have	have	VB
9936	3120	11	the	the	DT
9936	3120	12	shape	shape	NN
9936	3120	13	of	of	IN
9936	3120	14	boats	boat	NNS
9936	3120	15	.	.	.
9936	3121	1	Then	then	RB
9936	3121	2	melt	melt	VB
9936	3121	3	the	the	DT
9936	3121	4	butter	butter	NN
9936	3121	5	in	in	IN
9936	3121	6	a	a	DT
9936	3121	7	frying	fry	VBG
9936	3121	8	pan	pan	NN
9936	3121	9	,	,	,
9936	3121	10	add	add	VB
9936	3121	11	the	the	DT
9936	3121	12	chopped	chop	VBN
9936	3121	13	onion	onion	NN
9936	3121	14	,	,	,
9936	3121	15	salt	salt	NN
9936	3121	16	,	,	,
9936	3121	17	and	and	CC
9936	3121	18	pepper	pepper	NN
9936	3121	19	,	,	,
9936	3121	20	and	and	CC
9936	3121	21	heat	heat	VBP
9936	3121	22	together	together	RB
9936	3121	23	for	for	IN
9936	3121	24	a	a	DT
9936	3121	25	few	few	JJ
9936	3121	26	minutes	minute	NNS
9936	3121	27	.	.	.
9936	3122	1	Next	next	RB
9936	3122	2	add	add	VB
9936	3122	3	the	the	DT
9936	3122	4	rice	rice	NN
9936	3122	5	,	,	,
9936	3122	6	tomatoes	tomato	NNS
9936	3122	7	,	,	,
9936	3122	8	and	and	CC
9936	3122	9	sufficient	sufficient	JJ
9936	3122	10	bread	bread	NN
9936	3122	11	crumbs	crumb	VBZ
9936	3122	12	to	to	TO
9936	3122	13	take	take	VB
9936	3122	14	up	up	RP
9936	3122	15	any	any	DT
9936	3122	16	excess	excess	NN
9936	3122	17	of	of	IN
9936	3122	18	moisture	moisture	NN
9936	3122	19	.	.	.
9936	3123	1	Fill	fill	VB
9936	3123	2	the	the	DT
9936	3123	3	cucumbers	cucumber	NNS
9936	3123	4	with	with	IN
9936	3123	5	this	this	DT
9936	3123	6	mixture	mixture	NN
9936	3123	7	and	and	CC
9936	3123	8	bake	bake	VB
9936	3123	9	until	until	IN
9936	3123	10	they	-PRON-	PRP
9936	3123	11	are	be	VBP
9936	3123	12	soft	soft	JJ
9936	3123	13	enough	enough	RB
9936	3123	14	to	to	TO
9936	3123	15	be	be	VB
9936	3123	16	easily	easily	RB
9936	3123	17	pierced	pierce	VBN
9936	3123	18	with	with	IN
9936	3123	19	a	a	DT
9936	3123	20	fork	fork	NN
9936	3123	21	.	.	.
9936	3124	1	During	during	IN
9936	3124	2	the	the	DT
9936	3124	3	first	first	JJ
9936	3124	4	part	part	NN
9936	3124	5	of	of	IN
9936	3124	6	the	the	DT
9936	3124	7	cooking	cooking	NN
9936	3124	8	,	,	,
9936	3124	9	pour	pour	VB
9936	3124	10	a	a	DT
9936	3124	11	small	small	JJ
9936	3124	12	amount	amount	NN
9936	3124	13	of	of	IN
9936	3124	14	hot	hot	JJ
9936	3124	15	water	water	NN
9936	3124	16	into	into	IN
9936	3124	17	the	the	DT
9936	3124	18	pan	pan	NN
9936	3124	19	in	in	IN
9936	3124	20	which	which	WDT
9936	3124	21	the	the	DT
9936	3124	22	cucumbers	cucumber	NNS
9936	3124	23	are	be	VBP
9936	3124	24	baked	bake	VBN
9936	3124	25	.	.	.
9936	3125	1	Serve	serve	VB
9936	3125	2	hot	hot	JJ
9936	3125	3	.	.	.
9936	3126	1	EGGPLANT	EGGPLANT	NNP
9936	3126	2	AND	and	CC
9936	3126	3	ITS	its	PRP$
9936	3126	4	PREPARATION	preparation	NN
9936	3126	5	125	125	CD
9936	3126	6	.	.	.
9936	3127	1	EGGPLANT	EGGPLANT	NNP
9936	3127	2	belongs	belong	VBZ
9936	3127	3	to	to	IN
9936	3127	4	the	the	DT
9936	3127	5	class	class	NN
9936	3127	6	of	of	IN
9936	3127	7	fruit	fruit	NN
9936	3127	8	vegetables	vegetable	NNS
9936	3127	9	,	,	,
9936	3127	10	and	and	CC
9936	3127	11	is	be	VBZ
9936	3127	12	closely	closely	RB
9936	3127	13	related	related	JJ
9936	3127	14	to	to	IN
9936	3127	15	the	the	DT
9936	3127	16	tomato	tomato	NN
9936	3127	17	in	in	IN
9936	3127	18	structure	structure	NN
9936	3127	19	and	and	CC
9936	3127	20	composition	composition	NN
9936	3127	21	.	.	.
9936	3128	1	It	-PRON-	PRP
9936	3128	2	grows	grow	VBZ
9936	3128	3	rather	rather	RB
9936	3128	4	large	large	JJ
9936	3128	5	in	in	IN
9936	3128	6	size	size	NN
9936	3128	7	,	,	,
9936	3128	8	is	be	VBZ
9936	3128	9	covered	cover	VBN
9936	3128	10	with	with	IN
9936	3128	11	a	a	DT
9936	3128	12	smooth	smooth	JJ
9936	3128	13	brownish	brownish	JJ
9936	3128	14	-	-	HYPH
9936	3128	15	purple	purple	JJ
9936	3128	16	skin	skin	NN
9936	3128	17	,	,	,
9936	3128	18	and	and	CC
9936	3128	19	is	be	VBZ
9936	3128	20	made	make	VBN
9936	3128	21	up	up	RP
9936	3128	22	of	of	IN
9936	3128	23	material	material	NN
9936	3128	24	that	that	WDT
9936	3128	25	is	be	VBZ
9936	3128	26	close	close	JJ
9936	3128	27	and	and	CC
9936	3128	28	firm	firm	JJ
9936	3128	29	in	in	IN
9936	3128	30	texture	texture	NN
9936	3128	31	and	and	CC
9936	3128	32	creamy	creamy	VB
9936	3128	33	white	white	NN
9936	3128	34	in	in	IN
9936	3128	35	color	color	NN
9936	3128	36	.	.	.
9936	3129	1	Because	because	IN
9936	3129	2	of	of	IN
9936	3129	3	the	the	DT
9936	3129	4	nature	nature	NN
9936	3129	5	of	of	IN
9936	3129	6	its	-PRON-	PRP$
9936	3129	7	structure	structure	NN
9936	3129	8	,	,	,
9936	3129	9	eggplant	eggplant	JJ
9936	3129	10	would	would	MD
9936	3129	11	seem	seem	VB
9936	3129	12	to	to	TO
9936	3129	13	be	be	VB
9936	3129	14	high	high	JJ
9936	3129	15	in	in	IN
9936	3129	16	food	food	NN
9936	3129	17	value	value	NN
9936	3129	18	,	,	,
9936	3129	19	but	but	CC
9936	3129	20	,	,	,
9936	3129	21	on	on	IN
9936	3129	22	the	the	DT
9936	3129	23	contrary	contrary	NN
9936	3129	24	,	,	,
9936	3129	25	this	this	DT
9936	3129	26	vegetable	vegetable	NN
9936	3129	27	has	have	VBZ
9936	3129	28	very	very	RB
9936	3129	29	little	little	JJ
9936	3129	30	.	.	.
9936	3130	1	In	in	IN
9936	3130	2	this	this	DT
9936	3130	3	respect	respect	NN
9936	3130	4	,	,	,
9936	3130	5	it	-PRON-	PRP
9936	3130	6	is	be	VBZ
9936	3130	7	about	about	RB
9936	3130	8	equal	equal	JJ
9936	3130	9	to	to	TO
9936	3130	10	cabbage	cabbage	VB
9936	3130	11	and	and	CC
9936	3130	12	cauliflower	cauliflower	NN
9936	3130	13	and	and	CC
9936	3130	14	slightly	slightly	RB
9936	3130	15	less	less	JJR
9936	3130	16	than	than	IN
9936	3130	17	string	stre	VBG
9936	3130	18	beans	bean	NNS
9936	3130	19	.	.	.
9936	3131	1	126	126	CD
9936	3131	2	.	.	.
9936	3132	1	Eggplant	Eggplant	NNP
9936	3132	2	is	be	VBZ
9936	3132	3	found	find	VBN
9936	3132	4	in	in	IN
9936	3132	5	the	the	DT
9936	3132	6	market	market	NN
9936	3132	7	from	from	IN
9936	3132	8	early	early	JJ
9936	3132	9	summer	summer	NN
9936	3132	10	until	until	IN
9936	3132	11	the	the	DT
9936	3132	12	beginning	beginning	NN
9936	3132	13	of	of	IN
9936	3132	14	winter	winter	NN
9936	3132	15	.	.	.
9936	3133	1	Because	because	IN
9936	3133	2	it	-PRON-	PRP
9936	3133	3	is	be	VBZ
9936	3133	4	protected	protect	VBN
9936	3133	5	by	by	IN
9936	3133	6	a	a	DT
9936	3133	7	heavy	heavy	JJ
9936	3133	8	skin	skin	NN
9936	3133	9	,	,	,
9936	3133	10	it	-PRON-	PRP
9936	3133	11	keeps	keep	VBZ
9936	3133	12	well	well	RB
9936	3133	13	and	and	CC
9936	3133	14	needs	need	VBZ
9936	3133	15	no	no	DT
9936	3133	16	special	special	JJ
9936	3133	17	care	care	NN
9936	3133	18	in	in	IN
9936	3133	19	storage	storage	NN
9936	3133	20	.	.	.
9936	3134	1	The	the	DT
9936	3134	2	strong	strong	JJ
9936	3134	3	flavor	flavor	NN
9936	3134	4	of	of	IN
9936	3134	5	the	the	DT
9936	3134	6	pulp	pulp	NN
9936	3134	7	is	be	VBZ
9936	3134	8	disagreeable	disagreeable	JJ
9936	3134	9	to	to	IN
9936	3134	10	many	many	JJ
9936	3134	11	persons	person	NNS
9936	3134	12	.	.	.
9936	3135	1	However	however	RB
9936	3135	2	,	,	,
9936	3135	3	it	-PRON-	PRP
9936	3135	4	has	have	VBZ
9936	3135	5	been	be	VBN
9936	3135	6	found	find	VBN
9936	3135	7	that	that	IN
9936	3135	8	much	much	JJ
9936	3135	9	of	of	IN
9936	3135	10	this	this	DT
9936	3135	11	flavor	flavor	NN
9936	3135	12	may	may	MD
9936	3135	13	be	be	VB
9936	3135	14	removed	remove	VBN
9936	3135	15	by	by	IN
9936	3135	16	soaking	soak	VBG
9936	3135	17	the	the	DT
9936	3135	18	eggplant	eggplant	JJ
9936	3135	19	in	in	IN
9936	3135	20	strong	strong	JJ
9936	3135	21	salt	salt	NN
9936	3135	22	water	water	NN
9936	3135	23	or	or	CC
9936	3135	24	by	by	IN
9936	3135	25	sprinkling	sprinkle	VBG
9936	3135	26	it	-PRON-	PRP
9936	3135	27	with	with	IN
9936	3135	28	salt	salt	NN
9936	3135	29	after	after	IN
9936	3135	30	it	-PRON-	PRP
9936	3135	31	has	have	VBZ
9936	3135	32	been	be	VBN
9936	3135	33	sliced	slice	VBN
9936	3135	34	and	and	CC
9936	3135	35	then	then	RB
9936	3135	36	allowing	allow	VBG
9936	3135	37	it	-PRON-	PRP
9936	3135	38	to	to	TO
9936	3135	39	stand	stand	VB
9936	3135	40	for	for	IN
9936	3135	41	some	some	DT
9936	3135	42	time	time	NN
9936	3135	43	.	.	.
9936	3136	1	It	-PRON-	PRP
9936	3136	2	may	may	MD
9936	3136	3	be	be	VB
9936	3136	4	prepared	prepare	VBN
9936	3136	5	in	in	IN
9936	3136	6	a	a	DT
9936	3136	7	variety	variety	NN
9936	3136	8	of	of	IN
9936	3136	9	ways	way	NNS
9936	3136	10	;	;	:
9936	3136	11	so	so	CC
9936	3136	12	,	,	,
9936	3136	13	if	if	IN
9936	3136	14	the	the	DT
9936	3136	15	members	member	NNS
9936	3136	16	of	of	IN
9936	3136	17	the	the	DT
9936	3136	18	family	family	NN
9936	3136	19	care	care	NN
9936	3136	20	for	for	IN
9936	3136	21	it	-PRON-	PRP
9936	3136	22	,	,	,
9936	3136	23	the	the	DT
9936	3136	24	housewife	housewife	NN
9936	3136	25	will	will	MD
9936	3136	26	find	find	VB
9936	3136	27	it	-PRON-	PRP
9936	3136	28	of	of	IN
9936	3136	29	great	great	JJ
9936	3136	30	assistance	assistance	NN
9936	3136	31	in	in	IN
9936	3136	32	planning	planning	NN
9936	3136	33	and	and	CC
9936	3136	34	preparing	prepare	VBG
9936	3136	35	meals	meal	NNS
9936	3136	36	.	.	.
9936	3137	1	127	127	CD
9936	3137	2	.	.	.
9936	3138	1	SAUTÃ	SAUTÃ	NNP
9936	3138	2	�	�	NN
9936	3138	3	D	d	NN
9936	3138	4	EGGPLANT.--The	EGGPLANT.--The	``
9936	3138	5	usual	usual	JJ
9936	3138	6	way	way	NN
9936	3138	7	of	of	IN
9936	3138	8	preparing	prepare	VBG
9936	3138	9	eggplant	eggplant	NN
9936	3138	10	is	be	VBZ
9936	3138	11	to	to	TO
9936	3138	12	cut	cut	VB
9936	3138	13	it	-PRON-	PRP
9936	3138	14	into	into	IN
9936	3138	15	slices	slice	NNS
9936	3138	16	and	and	CC
9936	3138	17	then	then	RB
9936	3138	18	sautÃ	sautÃ	NNP
9936	3138	19	©	©	NNP
9936	3138	20	it	-PRON-	PRP
9936	3138	21	.	.	.
9936	3139	1	As	as	IN
9936	3139	2	the	the	DT
9936	3139	3	slices	slice	NNS
9936	3139	4	are	be	VBP
9936	3139	5	dipped	dip	VBN
9936	3139	6	into	into	IN
9936	3139	7	beaten	beat	VBN
9936	3139	8	egg	egg	NN
9936	3139	9	and	and	CC
9936	3139	10	then	then	RB
9936	3139	11	into	into	IN
9936	3139	12	crumbs	crumb	NNS
9936	3139	13	before	before	IN
9936	3139	14	sautÃ	sautÃ	NNP
9936	3139	15	©	©	NNP
9936	3139	16	ing	ing	NNP
9936	3139	17	,	,	,
9936	3139	18	the	the	DT
9936	3139	19	food	food	NN
9936	3139	20	value	value	NN
9936	3139	21	of	of	IN
9936	3139	22	this	this	DT
9936	3139	23	vegetable	vegetable	NN
9936	3139	24	is	be	VBZ
9936	3139	25	increased	increase	VBN
9936	3139	26	and	and	CC
9936	3139	27	its	-PRON-	PRP$
9936	3139	28	flavor	flavor	NN
9936	3139	29	improved	improve	VBN
9936	3139	30	.	.	.
9936	3140	1	Peel	peel	VB
9936	3140	2	the	the	DT
9936	3140	3	eggplant	eggplant	JJ
9936	3140	4	and	and	CC
9936	3140	5	then	then	RB
9936	3140	6	cut	cut	VB
9936	3140	7	it	-PRON-	PRP
9936	3140	8	into	into	IN
9936	3140	9	1/4-inch	1/4-inch	CD
9936	3140	10	slices	slice	NNS
9936	3140	11	.	.	.
9936	3141	1	Sprinkle	sprinkle	VB
9936	3141	2	salt	salt	NN
9936	3141	3	over	over	IN
9936	3141	4	the	the	DT
9936	3141	5	slices	slice	NNS
9936	3141	6	and	and	CC
9936	3141	7	let	let	VB
9936	3141	8	them	-PRON-	PRP
9936	3141	9	stand	stand	VB
9936	3141	10	for	for	IN
9936	3141	11	1	1	CD
9936	3141	12	hour	hour	NN
9936	3141	13	or	or	CC
9936	3141	14	more	more	JJR
9936	3141	15	;	;	:
9936	3141	16	then	then	RB
9936	3141	17	pour	pour	VB
9936	3141	18	off	off	RP
9936	3141	19	the	the	DT
9936	3141	20	juice	juice	NN
9936	3141	21	that	that	WDT
9936	3141	22	has	have	VBZ
9936	3141	23	collected	collect	VBN
9936	3141	24	.	.	.
9936	3142	1	Beat	beat	VB
9936	3142	2	an	an	DT
9936	3142	3	egg	egg	NN
9936	3142	4	slightly	slightly	RB
9936	3142	5	,	,	,
9936	3142	6	and	and	CC
9936	3142	7	to	to	TO
9936	3142	8	it	-PRON-	PRP
9936	3142	9	add	add	VB
9936	3142	10	a	a	DT
9936	3142	11	few	few	JJ
9936	3142	12	tablespoonfuls	tablespoonful	NNS
9936	3142	13	of	of	IN
9936	3142	14	milk	milk	NN
9936	3142	15	or	or	CC
9936	3142	16	water	water	NN
9936	3142	17	.	.	.
9936	3143	1	Dip	dip	VB
9936	3143	2	the	the	DT
9936	3143	3	slices	slice	NNS
9936	3143	4	of	of	IN
9936	3143	5	eggplant	eggplant	JJ
9936	3143	6	first	first	RB
9936	3143	7	into	into	IN
9936	3143	8	the	the	DT
9936	3143	9	beaten	beat	VBN
9936	3143	10	egg	egg	NN
9936	3143	11	and	and	CC
9936	3143	12	then	then	RB
9936	3143	13	into	into	IN
9936	3143	14	crumbs	crumb	NNS
9936	3143	15	.	.	.
9936	3144	1	When	when	WRB
9936	3144	2	sufficiently	sufficiently	RB
9936	3144	3	coated	coat	VBN
9936	3144	4	,	,	,
9936	3144	5	sautÃ	sautÃ	NNP
9936	3144	6	©	©	NNP
9936	3144	7	in	in	IN
9936	3144	8	shallow	shallow	JJ
9936	3144	9	fat	fat	NN
9936	3144	10	,	,	,
9936	3144	11	browning	brown	VBG
9936	3144	12	first	first	RB
9936	3144	13	on	on	IN
9936	3144	14	one	one	CD
9936	3144	15	side	side	NN
9936	3144	16	and	and	CC
9936	3144	17	then	then	RB
9936	3144	18	on	on	IN
9936	3144	19	the	the	DT
9936	3144	20	other	other	JJ
9936	3144	21	.	.	.
9936	3145	1	Serve	serve	VB
9936	3145	2	hot	hot	JJ
9936	3145	3	.	.	.
9936	3146	1	[	[	-LRB-
9936	3146	2	Illustration	illustration	NN
9936	3146	3	:	:	:
9936	3146	4	FIG	FIG	NNP
9936	3146	5	.	.	.
9936	3147	1	16	16	LS
9936	3147	2	]	]	-RRB-
9936	3147	3	128	128	CD
9936	3147	4	.	.	.
9936	3148	1	BAKED	BAKED	NNP
9936	3148	2	EGGPLANT.--An	eggplant.--an	IN
9936	3148	3	attractive	attractive	JJ
9936	3148	4	dish	dish	NN
9936	3148	5	can	can	MD
9936	3148	6	be	be	VB
9936	3148	7	made	make	VBN
9936	3148	8	by	by	IN
9936	3148	9	removing	remove	VBG
9936	3148	10	the	the	DT
9936	3148	11	contents	content	NNS
9936	3148	12	from	from	IN
9936	3148	13	an	an	DT
9936	3148	14	eggplant	eggplant	NN
9936	3148	15	,	,	,
9936	3148	16	filling	fill	VBG
9936	3148	17	the	the	DT
9936	3148	18	cavity	cavity	NN
9936	3148	19	with	with	IN
9936	3148	20	a	a	DT
9936	3148	21	well	well	RB
9936	3148	22	-	-	HYPH
9936	3148	23	seasoned	season	VBN
9936	3148	24	stuffing	stuffing	NN
9936	3148	25	,	,	,
9936	3148	26	and	and	CC
9936	3148	27	then	then	RB
9936	3148	28	baking	bake	VBG
9936	3148	29	the	the	DT
9936	3148	30	stuffed	stuff	VBN
9936	3148	31	eggplant	eggplant	JJ
9936	3148	32	.	.	.
9936	3149	1	When	when	WRB
9936	3149	2	an	an	DT
9936	3149	3	eggplant	eggplant	NN
9936	3149	4	is	be	VBZ
9936	3149	5	prepared	prepare	VBN
9936	3149	6	in	in	IN
9936	3149	7	this	this	DT
9936	3149	8	way	way	NN
9936	3149	9	,	,	,
9936	3149	10	it	-PRON-	PRP
9936	3149	11	will	will	MD
9936	3149	12	appear	appear	VB
9936	3149	13	as	as	IN
9936	3149	14	in	in	IN
9936	3149	15	Fig	Fig	NNP
9936	3149	16	.	.	.
9936	3150	1	16	16	CD
9936	3150	2	.	.	.
9936	3151	1	BAKED	baked	JJ
9936	3151	2	EGGPLANT	EGGPLANT	NNP
9936	3151	3	(	(	-LRB-
9936	3151	4	Sufficient	sufficient	JJ
9936	3151	5	to	to	TO
9936	3151	6	Serve	serve	VB
9936	3151	7	Six	six	CD
9936	3151	8	)	)	-RRB-
9936	3151	9	1	1	CD
9936	3151	10	medium	medium	JJ
9936	3151	11	-	-	HYPH
9936	3151	12	sized	sized	JJ
9936	3151	13	eggplant	eggplant	JJ
9936	3151	14	2	2	CD
9936	3151	15	c.	c.	NN
9936	3151	16	dried	dry	VBN
9936	3151	17	bread	bread	NN
9936	3151	18	crumbs	crumb	VBZ
9936	3151	19	1/2	1/2	CD
9936	3151	20	c.	c.	NN
9936	3151	21	milk	milk	NN
9936	3151	22	2	2	CD
9936	3151	23	tsp	tsp	NN
9936	3151	24	.	.	.
9936	3152	1	salt	salt	NN
9936	3152	2	1/8	1/8	CD
9936	3152	3	tsp	tsp	NN
9936	3152	4	.	.	.
9936	3153	1	pepper	pepper	NN
9936	3153	2	1	1	CD
9936	3153	3	small	small	JJ
9936	3153	4	onion	onion	NN
9936	3153	5	,	,	,
9936	3153	6	chopped	chop	VBD
9936	3153	7	1	1	CD
9936	3153	8	Tb	Tb	NNP
9936	3153	9	.	.	.
9936	3154	1	parsley	parsley	NNP
9936	3154	2	2	2	CD
9936	3154	3	Tb	Tb	NNP
9936	3154	4	.	.	.
9936	3155	1	butter	butter	NN
9936	3155	2	Wash	Wash	NNP
9936	3155	3	the	the	DT
9936	3155	4	eggplant	eggplant	NN
9936	3155	5	and	and	CC
9936	3155	6	cook	cook	NN
9936	3155	7	in	in	IN
9936	3155	8	boiling	boil	VBG
9936	3155	9	water	water	NN
9936	3155	10	for	for	IN
9936	3155	11	about	about	RB
9936	3155	12	10	10	CD
9936	3155	13	minutes	minute	NNS
9936	3155	14	.	.	.
9936	3156	1	Remove	remove	VB
9936	3156	2	from	from	IN
9936	3156	3	the	the	DT
9936	3156	4	water	water	NN
9936	3156	5	,	,	,
9936	3156	6	cut	cut	VBD
9936	3156	7	off	off	RP
9936	3156	8	the	the	DT
9936	3156	9	top	top	NN
9936	3156	10	,	,	,
9936	3156	11	scoop	scoop	VB
9936	3156	12	out	out	RP
9936	3156	13	the	the	DT
9936	3156	14	contents	content	NNS
9936	3156	15	,	,	,
9936	3156	16	and	and	CC
9936	3156	17	chop	chop	VB
9936	3156	18	it	-PRON-	PRP
9936	3156	19	into	into	IN
9936	3156	20	small	small	JJ
9936	3156	21	pieces	piece	NNS
9936	3156	22	.	.	.
9936	3157	1	With	with	IN
9936	3157	2	this	this	DT
9936	3157	3	finely	finely	RB
9936	3157	4	chopped	chop	VBN
9936	3157	5	pulp	pulp	NN
9936	3157	6	,	,	,
9936	3157	7	mix	mix	VB
9936	3157	8	the	the	DT
9936	3157	9	bread	bread	NN
9936	3157	10	crumbs	crumb	VBZ
9936	3157	11	,	,	,
9936	3157	12	milk	milk	NN
9936	3157	13	,	,	,
9936	3157	14	salt	salt	NN
9936	3157	15	,	,	,
9936	3157	16	pepper	pepper	NN
9936	3157	17	,	,	,
9936	3157	18	onion	onion	NN
9936	3157	19	,	,	,
9936	3157	20	parsley	parsley	NN
9936	3157	21	,	,	,
9936	3157	22	and	and	CC
9936	3157	23	melted	melted	JJ
9936	3157	24	butter	butter	NN
9936	3157	25	.	.	.
9936	3158	1	When	when	WRB
9936	3158	2	the	the	DT
9936	3158	3	whole	whole	NN
9936	3158	4	is	be	VBZ
9936	3158	5	thoroughly	thoroughly	RB
9936	3158	6	blended	blend	VBN
9936	3158	7	,	,	,
9936	3158	8	pack	pack	VB
9936	3158	9	it	-PRON-	PRP
9936	3158	10	into	into	IN
9936	3158	11	the	the	DT
9936	3158	12	shell	shell	NN
9936	3158	13	of	of	IN
9936	3158	14	the	the	DT
9936	3158	15	eggplant	eggplant	JJ
9936	3158	16	and	and	CC
9936	3158	17	place	place	NN
9936	3158	18	in	in	IN
9936	3158	19	the	the	DT
9936	3158	20	oven	oven	NN
9936	3158	21	.	.	.
9936	3159	1	Bake	bake	VB
9936	3159	2	for	for	IN
9936	3159	3	about	about	RB
9936	3159	4	30	30	CD
9936	3159	5	minutes	minute	NNS
9936	3159	6	or	or	CC
9936	3159	7	until	until	IN
9936	3159	8	the	the	DT
9936	3159	9	stuffing	stuffing	NN
9936	3159	10	is	be	VBZ
9936	3159	11	thoroughly	thoroughly	RB
9936	3159	12	cooked	cook	VBN
9936	3159	13	and	and	CC
9936	3159	14	the	the	DT
9936	3159	15	top	top	NN
9936	3159	16	is	be	VBZ
9936	3159	17	brown	brown	JJ
9936	3159	18	.	.	.
9936	3160	1	Serve	serve	VB
9936	3160	2	hot	hot	JJ
9936	3160	3	.	.	.
9936	3161	1	129	129	CD
9936	3161	2	.	.	.
9936	3162	1	SCALLOPED	SCALLOPED	NNP
9936	3162	2	EGGPLANT.--If	EGGPLANT.--If	NNP
9936	3162	3	it	-PRON-	PRP
9936	3162	4	is	be	VBZ
9936	3162	5	desired	desire	VBN
9936	3162	6	to	to	TO
9936	3162	7	increase	increase	VB
9936	3162	8	the	the	DT
9936	3162	9	food	food	NN
9936	3162	10	value	value	NN
9936	3162	11	of	of	IN
9936	3162	12	eggplant	eggplant	NN
9936	3162	13	and	and	CC
9936	3162	14	improve	improve	VB
9936	3162	15	its	-PRON-	PRP$
9936	3162	16	flavor	flavor	NN
9936	3162	17	too	too	RB
9936	3162	18	,	,	,
9936	3162	19	this	this	DT
9936	3162	20	vegetable	vegetable	NN
9936	3162	21	should	should	MD
9936	3162	22	be	be	VB
9936	3162	23	scalloped	scallop	VBN
9936	3162	24	.	.	.
9936	3163	1	The	the	DT
9936	3163	2	accompanying	accompanying	JJ
9936	3163	3	recipe	recipe	NN
9936	3163	4	carefully	carefully	RB
9936	3163	5	followed	follow	VBN
9936	3163	6	will	will	MD
9936	3163	7	produce	produce	VB
9936	3163	8	a	a	DT
9936	3163	9	most	most	RBS
9936	3163	10	appetizing	appetizing	JJ
9936	3163	11	dish	dish	NN
9936	3163	12	.	.	.
9936	3164	1	SCALLOPED	SCALLOPED	NNP
9936	3164	2	EGGPLANT	EGGPLANT	NNP
9936	3164	3	(	(	-LRB-
9936	3164	4	Sufficient	sufficient	JJ
9936	3164	5	to	to	TO
9936	3164	6	Serve	serve	VB
9936	3164	7	Six	six	CD
9936	3164	8	)	)	-RRB-
9936	3164	9	1	1	CD
9936	3164	10	medium	medium	JJ
9936	3164	11	-	-	HYPH
9936	3164	12	sized	sized	JJ
9936	3164	13	eggplant	eggplant	JJ
9936	3164	14	1	1	CD
9936	3164	15	c.	c.	NN
9936	3164	16	dried	dry	VBN
9936	3164	17	crumbs	crumb	VBZ
9936	3164	18	2	2	CD
9936	3164	19	Tb	Tb	NNP
9936	3164	20	.	.	.
9936	3165	1	butter	butter	NN
9936	3165	2	2	2	CD
9936	3165	3	tsp	tsp	NN
9936	3165	4	.	.	.
9936	3166	1	salt	salt	NN
9936	3166	2	1/8	1/8	CD
9936	3166	3	tsp	tsp	NN
9936	3166	4	.	.	.
9936	3167	1	pepper	pepper	NN
9936	3167	2	1	1	CD
9936	3167	3	-	-	SYM
9936	3167	4	1/2	1/2	CD
9936	3167	5	c.	c.	NN
9936	3167	6	milk	milk	NN
9936	3167	7	Peel	peel	VB
9936	3167	8	the	the	DT
9936	3167	9	eggplant	eggplant	NN
9936	3167	10	and	and	CC
9936	3167	11	cut	cut	VBD
9936	3167	12	it	-PRON-	PRP
9936	3167	13	into	into	IN
9936	3167	14	1/2-inch	1/2-inch	CD
9936	3167	15	pieces	piece	NNS
9936	3167	16	.	.	.
9936	3168	1	Put	put	VB
9936	3168	2	into	into	IN
9936	3168	3	a	a	DT
9936	3168	4	saucepan	saucepan	NN
9936	3168	5	,	,	,
9936	3168	6	cover	cover	VB
9936	3168	7	with	with	IN
9936	3168	8	boiling	boil	VBG
9936	3168	9	salted	salt	VBN
9936	3168	10	water	water	NN
9936	3168	11	,	,	,
9936	3168	12	cook	cook	NN
9936	3168	13	until	until	IN
9936	3168	14	tender	tender	NN
9936	3168	15	,	,	,
9936	3168	16	and	and	CC
9936	3168	17	then	then	RB
9936	3168	18	drain	drain	VB
9936	3168	19	.	.	.
9936	3169	1	Grease	grease	VB
9936	3169	2	a	a	DT
9936	3169	3	baking	baking	NN
9936	3169	4	dish	dish	NN
9936	3169	5	,	,	,
9936	3169	6	spread	spread	VB
9936	3169	7	1/4	1/4	CD
9936	3169	8	cupful	cupful	NN
9936	3169	9	of	of	IN
9936	3169	10	crumbs	crumb	NNS
9936	3169	11	on	on	IN
9936	3169	12	the	the	DT
9936	3169	13	bottom	bottom	NN
9936	3169	14	,	,	,
9936	3169	15	and	and	CC
9936	3169	16	add	add	VB
9936	3169	17	one	one	CD
9936	3169	18	-	-	HYPH
9936	3169	19	half	half	NN
9936	3169	20	of	of	IN
9936	3169	21	the	the	DT
9936	3169	22	eggplant	eggplant	NN
9936	3169	23	.	.	.
9936	3170	1	Dot	dot	NN
9936	3170	2	with	with	IN
9936	3170	3	butter	butter	NN
9936	3170	4	and	and	CC
9936	3170	5	then	then	RB
9936	3170	6	sprinkle	sprinkle	VB
9936	3170	7	with	with	IN
9936	3170	8	salt	salt	NN
9936	3170	9	and	and	CC
9936	3170	10	pepper	pepper	NN
9936	3170	11	.	.	.
9936	3171	1	Add	add	VB
9936	3171	2	another	another	DT
9936	3171	3	1/4	1/4	CD
9936	3171	4	cupful	cupful	NN
9936	3171	5	of	of	IN
9936	3171	6	crumbs	crumb	NNS
9936	3171	7	and	and	CC
9936	3171	8	the	the	DT
9936	3171	9	remaining	remain	VBG
9936	3171	10	eggplant	eggplant	NN
9936	3171	11	,	,	,
9936	3171	12	dot	dot	NN
9936	3171	13	again	again	RB
9936	3171	14	with	with	IN
9936	3171	15	butter	butter	NN
9936	3171	16	,	,	,
9936	3171	17	and	and	CC
9936	3171	18	sprinkle	sprinkle	VB
9936	3171	19	with	with	IN
9936	3171	20	salt	salt	NN
9936	3171	21	and	and	CC
9936	3171	22	pepper	pepper	NN
9936	3171	23	.	.	.
9936	3172	1	Pour	pour	VB
9936	3172	2	the	the	DT
9936	3172	3	milk	milk	NN
9936	3172	4	over	over	IN
9936	3172	5	the	the	DT
9936	3172	6	whole	whole	NN
9936	3172	7	and	and	CC
9936	3172	8	sprinkle	sprinkle	VB
9936	3172	9	the	the	DT
9936	3172	10	remaining	remain	VBG
9936	3172	11	1/2	1/2	CD
9936	3172	12	cupful	cupful	NN
9936	3172	13	of	of	IN
9936	3172	14	crumbs	crumb	NNS
9936	3172	15	on	on	IN
9936	3172	16	the	the	DT
9936	3172	17	top	top	NN
9936	3172	18	.	.	.
9936	3173	1	Place	place	NN
9936	3173	2	in	in	IN
9936	3173	3	the	the	DT
9936	3173	4	oven	oven	NN
9936	3173	5	and	and	CC
9936	3173	6	bake	bake	VB
9936	3173	7	for	for	IN
9936	3173	8	1/2	1/2	CD
9936	3173	9	hour	hour	NN
9936	3173	10	or	or	CC
9936	3173	11	more	more	JJR
9936	3173	12	.	.	.
9936	3174	1	Serve	serve	VB
9936	3174	2	hot	hot	JJ
9936	3174	3	.	.	.
9936	3175	1	FRENCH	french	JJ
9936	3175	2	ARTICHOKES	ARTICHOKES	NNP
9936	3175	3	AND	and	CC
9936	3175	4	THEIR	their	NN
9936	3175	5	PREPARATION	preparation	NN
9936	3175	6	130	130	CD
9936	3175	7	.	.	.
9936	3176	1	FRENCH	FRENCH	NNP
9936	3176	2	ARTICHOKES	ARTICHOKES	NNP
9936	3176	3	,	,	,
9936	3176	4	sometimes	sometimes	RB
9936	3176	5	known	know	VBN
9936	3176	6	as	as	IN
9936	3176	7	_	_	NNP
9936	3176	8	globe	globe	NN
9936	3176	9	artichokes	artichoke	NNS
9936	3176	10	,	,	,
9936	3176	11	California	California	NNP
9936	3176	12	artichokes	artichoke	VBZ
9936	3176	13	_	_	NNP
9936	3176	14	,	,	,
9936	3176	15	and	and	CC
9936	3176	16	_	_	NNP
9936	3176	17	cardoons	cardoon	NNS
9936	3176	18	_	_	NNP
9936	3176	19	,	,	,
9936	3176	20	are	be	VBP
9936	3176	21	related	relate	VBN
9936	3176	22	to	to	IN
9936	3176	23	the	the	DT
9936	3176	24	family	family	NN
9936	3176	25	of	of	IN
9936	3176	26	thistles	thistle	NNS
9936	3176	27	.	.	.
9936	3177	1	They	-PRON-	PRP
9936	3177	2	are	be	VBP
9936	3177	3	grown	grow	VBN
9936	3177	4	for	for	IN
9936	3177	5	the	the	DT
9936	3177	6	sake	sake	NN
9936	3177	7	of	of	IN
9936	3177	8	their	-PRON-	PRP$
9936	3177	9	large	large	JJ
9936	3177	10	flower	flower	NN
9936	3177	11	-	-	HYPH
9936	3177	12	heads	head	NNS
9936	3177	13	,	,	,
9936	3177	14	or	or	CC
9936	3177	15	buds	bud	NNS
9936	3177	16	,	,	,
9936	3177	17	which	which	WDT
9936	3177	18	are	be	VBP
9936	3177	19	shown	show	VBN
9936	3177	20	in	in	IN
9936	3177	21	Fig	Fig	NNP
9936	3177	22	.	.	.
9936	3178	1	17	17	CD
9936	3178	2	and	and	CC
9936	3178	3	which	which	WDT
9936	3178	4	are	be	VBP
9936	3178	5	much	much	RB
9936	3178	6	used	use	VBN
9936	3178	7	as	as	IN
9936	3178	8	a	a	DT
9936	3178	9	food	food	NN
9936	3178	10	.	.	.
9936	3179	1	These	these	DT
9936	3179	2	plants	plant	NNS
9936	3179	3	stand	stand	VBP
9936	3179	4	storage	storage	NN
9936	3179	5	and	and	CC
9936	3179	6	shipment	shipment	NN
9936	3179	7	very	very	RB
9936	3179	8	well	well	RB
9936	3179	9	and	and	CC
9936	3179	10	may	may	MD
9936	3179	11	be	be	VB
9936	3179	12	kept	keep	VBN
9936	3179	13	for	for	IN
9936	3179	14	long	long	JJ
9936	3179	15	periods	period	NNS
9936	3179	16	of	of	IN
9936	3179	17	time	time	NN
9936	3179	18	without	without	IN
9936	3179	19	spoiling	spoil	VBG
9936	3179	20	.	.	.
9936	3180	1	It	-PRON-	PRP
9936	3180	2	is	be	VBZ
9936	3180	3	therefore	therefore	RB
9936	3180	4	possible	possible	JJ
9936	3180	5	to	to	TO
9936	3180	6	transport	transport	VB
9936	3180	7	them	-PRON-	PRP
9936	3180	8	considerable	considerable	JJ
9936	3180	9	distances	distance	NNS
9936	3180	10	,	,	,
9936	3180	11	a	a	DT
9936	3180	12	very	very	RB
9936	3180	13	gratifying	gratifying	JJ
9936	3180	14	fact	fact	NN
9936	3180	15	,	,	,
9936	3180	16	since	since	IN
9936	3180	17	most	most	JJS
9936	3180	18	persons	person	NNS
9936	3180	19	consider	consider	VBP
9936	3180	20	artichokes	artichoke	VBZ
9936	3180	21	a	a	DT
9936	3180	22	great	great	JJ
9936	3180	23	delicacy	delicacy	NN
9936	3180	24	.	.	.
9936	3181	1	131	131	CD
9936	3181	2	.	.	.
9936	3182	1	Not	not	RB
9936	3182	2	all	all	DT
9936	3182	3	of	of	IN
9936	3182	4	the	the	DT
9936	3182	5	artichoke	artichoke	JJ
9936	3182	6	plant	plant	NN
9936	3182	7	is	be	VBZ
9936	3182	8	eaten	eat	VBN
9936	3182	9	.	.	.
9936	3183	1	The	the	DT
9936	3183	2	portions	portion	NNS
9936	3183	3	of	of	IN
9936	3183	4	the	the	DT
9936	3183	5	flower	flower	NN
9936	3183	6	that	that	WDT
9936	3183	7	develop	develop	VBP
9936	3183	8	in	in	IN
9936	3183	9	the	the	DT
9936	3183	10	center	center	NN
9936	3183	11	of	of	IN
9936	3183	12	the	the	DT
9936	3183	13	base	base	NN
9936	3183	14	are	be	VBP
9936	3183	15	removed	remove	VBN
9936	3183	16	before	before	IN
9936	3183	17	the	the	DT
9936	3183	18	base	base	NN
9936	3183	19	is	be	VBZ
9936	3183	20	eaten	eat	VBN
9936	3183	21	.	.	.
9936	3184	1	After	after	IN
9936	3184	2	the	the	DT
9936	3184	3	artichokes	artichoke	NNS
9936	3184	4	are	be	VBP
9936	3184	5	cooked	cook	VBN
9936	3184	6	,	,	,
9936	3184	7	the	the	DT
9936	3184	8	scales	scale	NNS
9936	3184	9	,	,	,
9936	3184	10	or	or	CC
9936	3184	11	leaves	leave	NNS
9936	3184	12	,	,	,
9936	3184	13	are	be	VBP
9936	3184	14	pulled	pull	VBN
9936	3184	15	from	from	IN
9936	3184	16	the	the	DT
9936	3184	17	cooked	cooked	JJ
9936	3184	18	head	head	NN
9936	3184	19	with	with	IN
9936	3184	20	the	the	DT
9936	3184	21	fingers	finger	NNS
9936	3184	22	and	and	CC
9936	3184	23	the	the	DT
9936	3184	24	lower	low	JJR
9936	3184	25	part	part	NN
9936	3184	26	of	of	IN
9936	3184	27	each	each	DT
9936	3184	28	one	one	NN
9936	3184	29	is	be	VBZ
9936	3184	30	dipped	dip	VBN
9936	3184	31	into	into	IN
9936	3184	32	sauce	sauce	NN
9936	3184	33	and	and	CC
9936	3184	34	eaten	eat	VBN
9936	3184	35	.	.	.
9936	3185	1	The	the	DT
9936	3185	2	inner	inner	JJ
9936	3185	3	scales	scale	NNS
9936	3185	4	are	be	VBP
9936	3185	5	much	much	RB
9936	3185	6	more	more	RBR
9936	3185	7	tender	tender	JJ
9936	3185	8	and	and	CC
9936	3185	9	edible	edible	JJ
9936	3185	10	than	than	IN
9936	3185	11	the	the	DT
9936	3185	12	coarse	coarse	JJ
9936	3185	13	outside	outside	JJ
9936	3185	14	ones	one	NNS
9936	3185	15	.	.	.
9936	3186	1	Although	although	IN
9936	3186	2	artichokes	artichoke	NNS
9936	3186	3	find	find	VBP
9936	3186	4	favor	favor	NN
9936	3186	5	with	with	IN
9936	3186	6	many	many	JJ
9936	3186	7	and	and	CC
9936	3186	8	are	be	VBP
9936	3186	9	considered	consider	VBN
9936	3186	10	somewhat	somewhat	RB
9936	3186	11	of	of	IN
9936	3186	12	a	a	DT
9936	3186	13	delicacy	delicacy	NN
9936	3186	14	,	,	,
9936	3186	15	they	-PRON-	PRP
9936	3186	16	are	be	VBP
9936	3186	17	low	low	JJ
9936	3186	18	in	in	IN
9936	3186	19	food	food	NN
9936	3186	20	value	value	NN
9936	3186	21	,	,	,
9936	3186	22	being	be	VBG
9936	3186	23	about	about	RB
9936	3186	24	equal	equal	JJ
9936	3186	25	to	to	TO
9936	3186	26	asparagus	asparagus	VB
9936	3186	27	in	in	IN
9936	3186	28	this	this	DT
9936	3186	29	respect	respect	NN
9936	3186	30	.	.	.
9936	3187	1	To	to	TO
9936	3187	2	add	add	VB
9936	3187	3	food	food	NN
9936	3187	4	material	material	NN
9936	3187	5	,	,	,
9936	3187	6	a	a	DT
9936	3187	7	dressing	dressing	NN
9936	3187	8	,	,	,
9936	3187	9	such	such	JJ
9936	3187	10	as	as	IN
9936	3187	11	drawn	draw	VBN
9936	3187	12	-	-	HYPH
9936	3187	13	butter	butter	NN
9936	3187	14	sauce	sauce	NN
9936	3187	15	or	or	CC
9936	3187	16	mayonnaise	mayonnaise	NN
9936	3187	17	dressing	dressing	NN
9936	3187	18	,	,	,
9936	3187	19	is	be	VBZ
9936	3187	20	usually	usually	RB
9936	3187	21	served	serve	VBN
9936	3187	22	.	.	.
9936	3188	1	[	[	-LRB-
9936	3188	2	Illustration	illustration	NN
9936	3188	3	:	:	:
9936	3188	4	FIG	FIG	NNP
9936	3188	5	.	.	.
9936	3189	1	17	17	CD
9936	3189	2	]	]	-RRB-
9936	3189	3	132	132	CD
9936	3189	4	.	.	.
9936	3190	1	ARTICHOKES	artichokes	NN
9936	3190	2	WITH	with	IN
9936	3190	3	HOLLANDAISE	HOLLANDAISE	NNP
9936	3190	4	SAUCE.--The	SAUCE.--The	.
9936	3190	5	usual	usual	JJ
9936	3190	6	method	method	NN
9936	3190	7	of	of	IN
9936	3190	8	preparing	prepare	VBG
9936	3190	9	artichokes	artichoke	NNS
9936	3190	10	is	be	VBZ
9936	3190	11	to	to	TO
9936	3190	12	boil	boil	VB
9936	3190	13	them	-PRON-	PRP
9936	3190	14	and	and	CC
9936	3190	15	then	then	RB
9936	3190	16	serve	serve	VB
9936	3190	17	them	-PRON-	PRP
9936	3190	18	with	with	IN
9936	3190	19	melted	melted	JJ
9936	3190	20	butter	butter	NN
9936	3190	21	or	or	CC
9936	3190	22	a	a	DT
9936	3190	23	sauce	sauce	NN
9936	3190	24	.	.	.
9936	3191	1	Hollandaise	hollandaise	VB
9936	3191	2	dressing	dressing	NN
9936	3191	3	is	be	VBZ
9936	3191	4	used	use	VBN
9936	3191	5	with	with	IN
9936	3191	6	the	the	DT
9936	3191	7	artichokes	artichoke	NNS
9936	3191	8	shown	show	VBN
9936	3191	9	in	in	IN
9936	3191	10	Fig	Fig	NNP
9936	3191	11	.	.	.
9936	3192	1	18	18	CD
9936	3192	2	.	.	.
9936	3193	1	Boiled	boil	VBN
9936	3193	2	artichokes	artichoke	NNS
9936	3193	3	may	may	MD
9936	3193	4	also	also	RB
9936	3193	5	be	be	VB
9936	3193	6	cooled	cool	VBN
9936	3193	7	and	and	CC
9936	3193	8	then	then	RB
9936	3193	9	served	serve	VBD
9936	3193	10	with	with	IN
9936	3193	11	a	a	DT
9936	3193	12	salad	salad	NN
9936	3193	13	dressing	dressing	NN
9936	3193	14	.	.	.
9936	3194	1	Secure	secure	VB
9936	3194	2	the	the	DT
9936	3194	3	desired	desire	VBN
9936	3194	4	number	number	NN
9936	3194	5	of	of	IN
9936	3194	6	artichokes	artichoke	NNS
9936	3194	7	and	and	CC
9936	3194	8	prepare	prepare	VB
9936	3194	9	them	-PRON-	PRP
9936	3194	10	for	for	IN
9936	3194	11	boiling	boil	VBG
9936	3194	12	by	by	IN
9936	3194	13	pulling	pull	VBG
9936	3194	14	off	off	RP
9936	3194	15	the	the	DT
9936	3194	16	coarse	coarse	JJ
9936	3194	17	outside	outside	IN
9936	3194	18	leaves	leave	NNS
9936	3194	19	,	,	,
9936	3194	20	cutting	cut	VBG
9936	3194	21	off	off	RP
9936	3194	22	the	the	DT
9936	3194	23	top	top	NN
9936	3194	24	of	of	IN
9936	3194	25	the	the	DT
9936	3194	26	bud	bud	NN
9936	3194	27	,	,	,
9936	3194	28	and	and	CC
9936	3194	29	removing	remove	VBG
9936	3194	30	the	the	DT
9936	3194	31	stem	stem	NN
9936	3194	32	close	close	RB
9936	3194	33	to	to	IN
9936	3194	34	the	the	DT
9936	3194	35	bud	bud	NN
9936	3194	36	.	.	.
9936	3195	1	Cover	cover	VB
9936	3195	2	well	well	RB
9936	3195	3	with	with	IN
9936	3195	4	boiling	boiling	NN
9936	3195	5	water	water	NN
9936	3195	6	,	,	,
9936	3195	7	add	add	VB
9936	3195	8	1	1	CD
9936	3195	9	teaspoonful	teaspoonful	NN
9936	3195	10	of	of	IN
9936	3195	11	salt	salt	NN
9936	3195	12	to	to	IN
9936	3195	13	each	each	DT
9936	3195	14	quart	quart	NN
9936	3195	15	,	,	,
9936	3195	16	and	and	CC
9936	3195	17	boil	boil	VB
9936	3195	18	until	until	IN
9936	3195	19	tender	tender	NN
9936	3195	20	,	,	,
9936	3195	21	or	or	CC
9936	3195	22	for	for	IN
9936	3195	23	about	about	IN
9936	3195	24	45	45	CD
9936	3195	25	minutes	minute	NNS
9936	3195	26	.	.	.
9936	3196	1	Remove	remove	VB
9936	3196	2	from	from	IN
9936	3196	3	the	the	DT
9936	3196	4	water	water	NN
9936	3196	5	and	and	CC
9936	3196	6	serve	serve	VB
9936	3196	7	hot	hot	JJ
9936	3196	8	with	with	IN
9936	3196	9	melted	melted	JJ
9936	3196	10	butter	butter	NN
9936	3196	11	or	or	CC
9936	3196	12	Hollandaise	Hollandaise	NNP
9936	3196	13	sauce	sauce	NN
9936	3196	14	.	.	.
9936	3197	1	If	if	IN
9936	3197	2	it	-PRON-	PRP
9936	3197	3	is	be	VBZ
9936	3197	4	desired	desire	VBN
9936	3197	5	to	to	TO
9936	3197	6	use	use	VB
9936	3197	7	them	-PRON-	PRP
9936	3197	8	for	for	IN
9936	3197	9	a	a	DT
9936	3197	10	salad	salad	NN
9936	3197	11	,	,	,
9936	3197	12	allow	allow	VB
9936	3197	13	them	-PRON-	PRP
9936	3197	14	to	to	TO
9936	3197	15	cool	cool	VB
9936	3197	16	before	before	IN
9936	3197	17	adding	add	VBG
9936	3197	18	the	the	DT
9936	3197	19	salad	salad	NN
9936	3197	20	dressing	dressing	NN
9936	3197	21	.	.	.
9936	3198	1	[	[	-LRB-
9936	3198	2	Illustration	illustration	NN
9936	3198	3	:	:	:
9936	3198	4	FIG	FIG	NNP
9936	3198	5	.	.	.
9936	3199	1	18	18	CD
9936	3199	2	]	]	-RRB-
9936	3199	3	VEGETABLES	VEGETABLES	NNP
9936	3199	4	(	(	-LRB-
9936	3199	5	PART	part	NN
9936	3199	6	1	1	CD
9936	3199	7	)	)	-RRB-
9936	3199	8	EXAMINATION	examination	NN
9936	3199	9	QUESTIONS	question	NNS
9936	3199	10	(	(	-LRB-
9936	3199	11	1	1	CD
9936	3199	12	)	)	-RRB-
9936	3199	13	(	(	-LRB-
9936	3199	14	_	_	NNP
9936	3199	15	a	a	DT
9936	3199	16	_	_	NNP
9936	3199	17	)	)	-RRB-
9936	3199	18	To	to	IN
9936	3199	19	what	what	WP
9936	3199	20	is	be	VBZ
9936	3199	21	the	the	DT
9936	3199	22	flavor	flavor	NN
9936	3199	23	of	of	IN
9936	3199	24	vegetables	vegetable	NNS
9936	3199	25	largely	largely	RB
9936	3199	26	due	due	JJ
9936	3199	27	?	?	.
9936	3200	1	(	(	-LRB-
9936	3200	2	_	_	NNP
9936	3200	3	b	b	NNP
9936	3200	4	_	_	NNP
9936	3200	5	)	)	-RRB-
9936	3200	6	How	how	WRB
9936	3200	7	does	do	VBZ
9936	3200	8	cookery	cookery	NN
9936	3200	9	affect	affect	VB
9936	3200	10	this	this	DT
9936	3200	11	?	?	.
9936	3201	1	(	(	-LRB-
9936	3201	2	2	2	LS
9936	3201	3	)	)	-RRB-
9936	3201	4	Describe	describe	VB
9936	3201	5	the	the	DT
9936	3201	6	structure	structure	NN
9936	3201	7	of	of	IN
9936	3201	8	vegetables	vegetable	NNS
9936	3201	9	.	.	.
9936	3202	1	(	(	-LRB-
9936	3202	2	3	3	LS
9936	3202	3	)	)	-RRB-
9936	3202	4	What	what	WP
9936	3202	5	food	food	NN
9936	3202	6	substances	substance	NNS
9936	3202	7	do	do	VBP
9936	3202	8	vegetables	vegetable	NNS
9936	3202	9	as	as	IN
9936	3202	10	a	a	DT
9936	3202	11	class	class	NN
9936	3202	12	supply	supply	NN
9936	3202	13	to	to	IN
9936	3202	14	the	the	DT
9936	3202	15	diet	diet	NN
9936	3202	16	?	?	.
9936	3203	1	(	(	-LRB-
9936	3203	2	4	4	CD
9936	3203	3	)	)	-RRB-
9936	3203	4	(	(	-LRB-
9936	3203	5	_	_	NNP
9936	3203	6	a	a	DT
9936	3203	7	_	_	NNP
9936	3203	8	)	)	-RRB-
9936	3203	9	What	what	WP
9936	3203	10	are	be	VBP
9936	3203	11	the	the	DT
9936	3203	12	legumes	legume	NNS
9936	3203	13	?	?	.
9936	3204	1	(	(	-LRB-
9936	3204	2	_	_	NNP
9936	3204	3	b	b	NNP
9936	3204	4	_	_	NNP
9936	3204	5	)	)	-RRB-
9936	3204	6	What	what	WP
9936	3204	7	food	food	NN
9936	3204	8	substance	substance	NN
9936	3204	9	do	do	VBP
9936	3204	10	they	-PRON-	PRP
9936	3204	11	supply	supply	VB
9936	3204	12	in	in	IN
9936	3204	13	quantity	quantity	NN
9936	3204	14	to	to	IN
9936	3204	15	the	the	DT
9936	3204	16	diet	diet	NN
9936	3204	17	?	?	.
9936	3205	1	(	(	-LRB-
9936	3205	2	5	5	LS
9936	3205	3	)	)	-RRB-
9936	3205	4	Name	name	VB
9936	3205	5	the	the	DT
9936	3205	6	classes	class	NNS
9936	3205	7	of	of	IN
9936	3205	8	vegetables	vegetable	NNS
9936	3205	9	and	and	CC
9936	3205	10	give	give	VB
9936	3205	11	examples	example	NNS
9936	3205	12	of	of	IN
9936	3205	13	each	each	DT
9936	3205	14	class	class	NN
9936	3205	15	.	.	.
9936	3206	1	(	(	-LRB-
9936	3206	2	6	6	CD
9936	3206	3	)	)	-RRB-
9936	3206	4	(	(	-LRB-
9936	3206	5	_	_	NNP
9936	3206	6	a	a	DT
9936	3206	7	_	_	NNP
9936	3206	8	)	)	-RRB-
9936	3206	9	When	when	WRB
9936	3206	10	is	be	VBZ
9936	3206	11	soaking	soak	VBG
9936	3206	12	vegetables	vegetable	NNS
9936	3206	13	in	in	IN
9936	3206	14	salt	salt	NN
9936	3206	15	water	water	NN
9936	3206	16	necessary	necessary	JJ
9936	3206	17	?	?	.
9936	3207	1	(	(	-LRB-
9936	3207	2	_	_	NNP
9936	3207	3	b	b	NNP
9936	3207	4	_	_	NNP
9936	3207	5	)	)	-RRB-
9936	3207	6	What	what	WP
9936	3207	7	proportions	proportion	NNS
9936	3207	8	of	of	IN
9936	3207	9	salt	salt	NN
9936	3207	10	and	and	CC
9936	3207	11	water	water	NN
9936	3207	12	are	be	VBP
9936	3207	13	used	use	VBN
9936	3207	14	?	?	.
9936	3208	1	(	(	-LRB-
9936	3208	2	7	7	LS
9936	3208	3	)	)	-RRB-
9936	3208	4	What	what	WDT
9936	3208	5	effect	effect	NN
9936	3208	6	has	have	VBZ
9936	3208	7	the	the	DT
9936	3208	8	application	application	NN
9936	3208	9	of	of	IN
9936	3208	10	heat	heat	NN
9936	3208	11	on	on	IN
9936	3208	12	vegetables	vegetable	NNS
9936	3208	13	?	?	.
9936	3209	1	(	(	-LRB-
9936	3209	2	8)	8)	CD
9936	3209	3	Give	give	VB
9936	3209	4	an	an	DT
9936	3209	5	example	example	NN
9936	3209	6	of	of	IN
9936	3209	7	a	a	DT
9936	3209	8	method	method	NN
9936	3209	9	of	of	IN
9936	3209	10	cooking	cook	VBG
9936	3209	11	vegetables	vegetable	NNS
9936	3209	12	that	that	DT
9936	3209	13	:	:	:
9936	3209	14	(	(	-LRB-
9936	3209	15	_	_	NNP
9936	3209	16	a	a	DT
9936	3209	17	_	_	NNP
9936	3209	18	)	)	-RRB-
9936	3209	19	wastes	waste	VBZ
9936	3209	20	food	food	NN
9936	3209	21	material	material	NN
9936	3209	22	;	;	:
9936	3209	23	(	(	-LRB-
9936	3209	24	_	_	NNP
9936	3209	25	b	b	NNP
9936	3209	26	_	_	NNP
9936	3209	27	)	)	-RRB-
9936	3209	28	conserves	conserve	VBZ
9936	3209	29	food	food	NN
9936	3209	30	material	material	NN
9936	3209	31	.	.	.
9936	3210	1	(	(	-LRB-
9936	3210	2	9	9	LS
9936	3210	3	)	)	-RRB-
9936	3210	4	Give	give	VB
9936	3210	5	the	the	DT
9936	3210	6	reason	reason	NN
9936	3210	7	for	for	IN
9936	3210	8	the	the	DT
9936	3210	9	use	use	NN
9936	3210	10	of	of	IN
9936	3210	11	soda	soda	NN
9936	3210	12	in	in	IN
9936	3210	13	cooking	cook	VBG
9936	3210	14	vegetables	vegetable	NNS
9936	3210	15	.	.	.
9936	3211	1	(	(	-LRB-
9936	3211	2	10	10	LS
9936	3211	3	)	)	-RRB-
9936	3211	4	How	how	WRB
9936	3211	5	should	should	MD
9936	3211	6	salt	salt	VB
9936	3211	7	be	be	VB
9936	3211	8	used	use	VBN
9936	3211	9	in	in	IN
9936	3211	10	the	the	DT
9936	3211	11	cooking	cooking	NN
9936	3211	12	of	of	IN
9936	3211	13	:	:	:
9936	3211	14	(	(	-LRB-
9936	3211	15	_	_	NNP
9936	3211	16	a	a	DT
9936	3211	17	_	_	NNP
9936	3211	18	)	)	-RRB-
9936	3211	19	tender	tender	NN
9936	3211	20	vegetables	vegetable	NNS
9936	3211	21	?	?	.
9936	3212	1	(	(	-LRB-
9936	3212	2	_	_	NNP
9936	3212	3	b	b	NNP
9936	3212	4	_	_	NNP
9936	3212	5	)	)	-RRB-
9936	3212	6	tough	tough	JJ
9936	3212	7	vegetables	vegetable	NNS
9936	3212	8	?	?	.
9936	3213	1	(	(	-LRB-
9936	3213	2	11	11	CD
9936	3213	3	)	)	-RRB-
9936	3213	4	Why	why	WRB
9936	3213	5	should	should	MD
9936	3213	6	care	care	VB
9936	3213	7	be	be	VB
9936	3213	8	taken	take	VBN
9936	3213	9	not	not	RB
9936	3213	10	to	to	TO
9936	3213	11	overcook	overcook	VB
9936	3213	12	cabbage	cabbage	NN
9936	3213	13	,	,	,
9936	3213	14	cauliflower	cauliflower	NN
9936	3213	15	,	,	,
9936	3213	16	and	and	CC
9936	3213	17	Brussels	Brussels	NNP
9936	3213	18	sprouts	sprout	NNS
9936	3213	19	?	?	.
9936	3214	1	(	(	-LRB-
9936	3214	2	12	12	CD
9936	3214	3	)	)	-RRB-
9936	3214	4	What	what	WP
9936	3214	5	is	be	VBZ
9936	3214	6	a	a	DT
9936	3214	7	good	good	JJ
9936	3214	8	general	general	JJ
9936	3214	9	rule	rule	NN
9936	3214	10	to	to	TO
9936	3214	11	follow	follow	VB
9936	3214	12	for	for	IN
9936	3214	13	the	the	DT
9936	3214	14	length	length	NN
9936	3214	15	of	of	IN
9936	3214	16	time	time	NN
9936	3214	17	necessary	necessary	JJ
9936	3214	18	for	for	IN
9936	3214	19	cooking	cook	VBG
9936	3214	20	vegetables	vegetable	NNS
9936	3214	21	?	?	.
9936	3215	1	(	(	-LRB-
9936	3215	2	13	13	CD
9936	3215	3	)	)	-RRB-
9936	3215	4	Of	of	IN
9936	3215	5	what	what	WDT
9936	3215	6	value	value	NN
9936	3215	7	are	be	VBP
9936	3215	8	the	the	DT
9936	3215	9	sauces	sauce	NNS
9936	3215	10	used	use	VBN
9936	3215	11	to	to	TO
9936	3215	12	dress	dress	VB
9936	3215	13	vegetables	vegetable	NNS
9936	3215	14	?	?	.
9936	3216	1	(	(	-LRB-
9936	3216	2	14	14	CD
9936	3216	3	)	)	-RRB-
9936	3216	4	Mention	mention	VB
9936	3216	5	some	some	DT
9936	3216	6	methods	method	NNS
9936	3216	7	of	of	IN
9936	3216	8	preparing	prepare	VBG
9936	3216	9	vegetables	vegetable	NNS
9936	3216	10	that	that	WDT
9936	3216	11	greatly	greatly	RB
9936	3216	12	increase	increase	VBP
9936	3216	13	their	-PRON-	PRP$
9936	3216	14	food	food	NN
9936	3216	15	value	value	NN
9936	3216	16	.	.	.
9936	3217	1	(	(	-LRB-
9936	3217	2	15	15	CD
9936	3217	3	)	)	-RRB-
9936	3217	4	What	what	WDT
9936	3217	5	value	value	NN
9936	3217	6	has	have	VBZ
9936	3217	7	the	the	DT
9936	3217	8	addition	addition	NN
9936	3217	9	of	of	IN
9936	3217	10	salt	salt	NN
9936	3217	11	pork	pork	NN
9936	3217	12	or	or	CC
9936	3217	13	bacon	bacon	NN
9936	3217	14	in	in	IN
9936	3217	15	the	the	DT
9936	3217	16	preparation	preparation	NN
9936	3217	17	of	of	IN
9936	3217	18	dried	dry	VBN
9936	3217	19	beans	bean	NNS
9936	3217	20	?	?	.
9936	3218	1	(	(	-LRB-
9936	3218	2	16	16	CD
9936	3218	3	)	)	-RRB-
9936	3218	4	(	(	-LRB-
9936	3218	5	_	_	NNP
9936	3218	6	a	a	DT
9936	3218	7	_	_	NNP
9936	3218	8	)	)	-RRB-
9936	3218	9	Why	why	WRB
9936	3218	10	should	should	MD
9936	3218	11	the	the	DT
9936	3218	12	cover	cover	NN
9936	3218	13	be	be	VB
9936	3218	14	left	leave	VBN
9936	3218	15	off	off	RP
9936	3218	16	the	the	DT
9936	3218	17	kettle	kettle	NN
9936	3218	18	during	during	IN
9936	3218	19	the	the	DT
9936	3218	20	cooking	cooking	NN
9936	3218	21	of	of	IN
9936	3218	22	cabbage	cabbage	NN
9936	3218	23	?	?	.
9936	3219	1	(	(	-LRB-
9936	3219	2	_	_	NNP
9936	3219	3	b	b	NNP
9936	3219	4	_	_	NNP
9936	3219	5	)	)	-RRB-
9936	3219	6	What	what	WDT
9936	3219	7	other	other	JJ
9936	3219	8	vegetables	vegetable	NNS
9936	3219	9	are	be	VBP
9936	3219	10	cooked	cook	VBN
9936	3219	11	in	in	IN
9936	3219	12	this	this	DT
9936	3219	13	way	way	NN
9936	3219	14	?	?	.
9936	3220	1	(	(	-LRB-
9936	3220	2	17	17	CD
9936	3220	3	)	)	-RRB-
9936	3220	4	Explain	explain	VB
9936	3220	5	why	why	WRB
9936	3220	6	old	old	JJ
9936	3220	7	carrots	carrot	NNS
9936	3220	8	and	and	CC
9936	3220	9	beets	beet	NNS
9936	3220	10	require	require	VBP
9936	3220	11	longer	long	RBR
9936	3220	12	cooking	cook	VBG
9936	3220	13	than	than	IN
9936	3220	14	young	young	JJ
9936	3220	15	ones	one	NNS
9936	3220	16	.	.	.
9936	3221	1	(	(	-LRB-
9936	3221	2	18	18	CD
9936	3221	3	)	)	-RRB-
9936	3221	4	(	(	-LRB-
9936	3221	5	_	_	NNP
9936	3221	6	a	a	DT
9936	3221	7	_	_	NNP
9936	3221	8	)	)	-RRB-
9936	3221	9	At	at	IN
9936	3221	10	what	what	WDT
9936	3221	11	stage	stage	NN
9936	3221	12	is	be	VBZ
9936	3221	13	green	green	JJ
9936	3221	14	corn	corn	NN
9936	3221	15	best	well	RBS
9936	3221	16	for	for	IN
9936	3221	17	table	table	NN
9936	3221	18	use	use	NN
9936	3221	19	?	?	.
9936	3222	1	(	(	-LRB-
9936	3222	2	_	_	NNP
9936	3222	3	b	b	NNP
9936	3222	4	_	_	NNP
9936	3222	5	)	)	-RRB-
9936	3222	6	How	how	WRB
9936	3222	7	may	may	MD
9936	3222	8	this	this	DT
9936	3222	9	be	be	VB
9936	3222	10	recognized	recognize	VBN
9936	3222	11	?	?	.
9936	3223	1	(	(	-LRB-
9936	3223	2	19	19	CD
9936	3223	3	)	)	-RRB-
9936	3223	4	What	what	WDT
9936	3223	5	value	value	NN
9936	3223	6	have	have	VBP
9936	3223	7	corn	corn	NN
9936	3223	8	pulp	pulp	NN
9936	3223	9	and	and	CC
9936	3223	10	bean	bean	NN
9936	3223	11	purÃ	purã	NN
9936	3223	12	©	©	NN
9936	3223	13	e	e	NN
9936	3223	14	?	?	.
9936	3224	1	(	(	-LRB-
9936	3224	2	20	20	CD
9936	3224	3	)	)	-RRB-
9936	3224	4	(	(	-LRB-
9936	3224	5	_	_	NNP
9936	3224	6	a	a	DT
9936	3224	7	_	_	NNP
9936	3224	8	)	)	-RRB-
9936	3224	9	How	how	WRB
9936	3224	10	should	should	MD
9936	3224	11	cucumbers	cucumber	NNS
9936	3224	12	be	be	VB
9936	3224	13	prepared	prepare	VBN
9936	3224	14	before	before	IN
9936	3224	15	serving	serve	VBG
9936	3224	16	raw	raw	NN
9936	3224	17	?	?	.
9936	3225	1	(	(	-LRB-
9936	3225	2	_	_	NNP
9936	3225	3	b	b	NNP
9936	3225	4	_	_	NNP
9936	3225	5	)	)	-RRB-
9936	3225	6	How	how	WRB
9936	3225	7	may	may	MD
9936	3225	8	the	the	DT
9936	3225	9	strong	strong	JJ
9936	3225	10	flavor	flavor	NN
9936	3225	11	of	of	IN
9936	3225	12	eggplant	eggplant	NN
9936	3225	13	be	be	VB
9936	3225	14	improved	improve	VBN
9936	3225	15	?	?	.
9936	3226	1	*	*	NFP
9936	3226	2	*	*	NFP
9936	3226	3	*	*	NFP
9936	3226	4	*	*	NFP
9936	3226	5	*	*	NFP
9936	3226	6	VEGETABLES	vegetable	NNS
9936	3226	7	(	(	-LRB-
9936	3226	8	PART	PART	NNP
9936	3226	9	2	2	CD
9936	3226	10	)	)	-RRB-
9936	3226	11	*	*	NFP
9936	3226	12	*	*	NFP
9936	3226	13	*	*	NFP
9936	3226	14	*	*	NFP
9936	3226	15	*	*	NFP
9936	3226	16	PREPARATION	preparation	NN
9936	3226	17	OF	of	IN
9936	3226	18	VEGETABLES	vegetables	NN
9936	3226	19	AS	as	IN
9936	3226	20	FOOD	food	NN
9936	3226	21	(	(	-LRB-
9936	3226	22	Continued	continued	JJ
9936	3226	23	)	)	-RRB-
9936	3226	24	GREENS	GREENS	NNP
9936	3226	25	AND	and	CC
9936	3226	26	THEIR	their	NN
9936	3226	27	PREPARATION	PREPARATION	NNS
9936	3226	28	VARIETIES	variety	NNS
9936	3226	29	AND	and	CC
9936	3226	30	FOOD	food	NN
9936	3226	31	VALUE	value	NN
9936	3226	32	1	1	CD
9936	3226	33	.	.	.
9936	3227	1	Varieties	variety	NNS
9936	3227	2	of	of	IN
9936	3227	3	Greens.--The	Greens.--The	NNP
9936	3227	4	leaves	leave	VBZ
9936	3227	5	and	and	CC
9936	3227	6	stems	stem	NNS
9936	3227	7	of	of	IN
9936	3227	8	many	many	JJ
9936	3227	9	young	young	JJ
9936	3227	10	plants	plant	NNS
9936	3227	11	in	in	IN
9936	3227	12	either	either	CC
9936	3227	13	their	-PRON-	PRP$
9936	3227	14	wild	wild	NN
9936	3227	15	or	or	CC
9936	3227	16	their	-PRON-	PRP$
9936	3227	17	cultivated	cultivate	VBN
9936	3227	18	form	form	NN
9936	3227	19	are	be	VBP
9936	3227	20	used	use	VBN
9936	3227	21	for	for	IN
9936	3227	22	food	food	NN
9936	3227	23	.	.	.
9936	3228	1	All	all	DT
9936	3228	2	of	of	IN
9936	3228	3	them	-PRON-	PRP
9936	3228	4	are	be	VBP
9936	3228	5	similar	similar	JJ
9936	3228	6	in	in	IN
9936	3228	7	composition	composition	NN
9936	3228	8	,	,	,
9936	3228	9	but	but	CC
9936	3228	10	many	many	JJ
9936	3228	11	of	of	IN
9936	3228	12	them	-PRON-	PRP
9936	3228	13	differ	differ	VBP
9936	3228	14	in	in	IN
9936	3228	15	flavor	flavor	NN
9936	3228	16	and	and	CC
9936	3228	17	appearance	appearance	NN
9936	3228	18	.	.	.
9936	3229	1	The	the	DT
9936	3229	2	cultivated	cultivate	VBN
9936	3229	3	ones	one	NNS
9936	3229	4	include	include	VBP
9936	3229	5	beet	beet	NN
9936	3229	6	tops	top	NNS
9936	3229	7	,	,	,
9936	3229	8	endive	endive	JJ
9936	3229	9	,	,	,
9936	3229	10	spinach	spinach	NN
9936	3229	11	,	,	,
9936	3229	12	and	and	CC
9936	3229	13	kale	kale	NNP
9936	3229	14	,	,	,
9936	3229	15	as	as	RB
9936	3229	16	well	well	RB
9936	3229	17	as	as	IN
9936	3229	18	lettuce	lettuce	NN
9936	3229	19	,	,	,
9936	3229	20	collards	collard	NNS
9936	3229	21	,	,	,
9936	3229	22	Swiss	swiss	JJ
9936	3229	23	chard	chard	NN
9936	3229	24	,	,	,
9936	3229	25	sorrel	sorrel	NN
9936	3229	26	,	,	,
9936	3229	27	mustard	mustard	NN
9936	3229	28	greens	greens	NNP
9936	3229	29	,	,	,
9936	3229	30	turnip	turnip	NN
9936	3229	31	tops	tops	NNP
9936	3229	32	,	,	,
9936	3229	33	parsley	parsley	NN
9936	3229	34	,	,	,
9936	3229	35	and	and	CC
9936	3229	36	cultivated	cultivate	VBN
9936	3229	37	cress	cress	NN
9936	3229	38	and	and	CC
9936	3229	39	dandelion	dandelion	NN
9936	3229	40	.	.	.
9936	3230	1	The	the	DT
9936	3230	2	four	four	CD
9936	3230	3	greens	green	NNS
9936	3230	4	mentioned	mention	VBN
9936	3230	5	first	first	RB
9936	3230	6	are	be	VBP
9936	3230	7	illustrated	illustrate	VBN
9936	3230	8	in	in	IN
9936	3230	9	Fig	Fig	NNP
9936	3230	10	.	.	.
9936	3231	1	1	1	CD
9936	3231	2	,	,	,
9936	3231	3	beet	beet	NN
9936	3231	4	tops	top	NNS
9936	3231	5	being	be	VBG
9936	3231	6	shown	show	VBN
9936	3231	7	in	in	IN
9936	3231	8	the	the	DT
9936	3231	9	lower	low	JJR
9936	3231	10	right	right	JJ
9936	3231	11	corner	corner	NN
9936	3231	12	;	;	,
9936	3231	13	endive	endive	JJ
9936	3231	14	,	,	,
9936	3231	15	in	in	IN
9936	3231	16	the	the	DT
9936	3231	17	upper	upper	JJ
9936	3231	18	right	right	JJ
9936	3231	19	corner	corner	NN
9936	3231	20	;	;	:
9936	3231	21	spinach	spinach	NN
9936	3231	22	,	,	,
9936	3231	23	in	in	IN
9936	3231	24	the	the	DT
9936	3231	25	lower	low	JJR
9936	3231	26	left	left	JJ
9936	3231	27	corner	corner	NN
9936	3231	28	;	;	:
9936	3231	29	and	and	CC
9936	3231	30	kale	kale	NNP
9936	3231	31	,	,	,
9936	3231	32	in	in	IN
9936	3231	33	the	the	DT
9936	3231	34	upper	upper	JJ
9936	3231	35	left	left	JJ
9936	3231	36	corner	corner	NN
9936	3231	37	.	.	.
9936	3232	1	Commonest	Commonest	NNP
9936	3232	2	among	among	IN
9936	3232	3	the	the	DT
9936	3232	4	wild	wild	JJ
9936	3232	5	greens	green	NNS
9936	3232	6	are	be	VBP
9936	3232	7	dandelion	dandelion	NN
9936	3232	8	,	,	,
9936	3232	9	cress	cress	NN
9936	3232	10	,	,	,
9936	3232	11	wild	wild	JJ
9936	3232	12	mustard	mustard	NN
9936	3232	13	,	,	,
9936	3232	14	dock	dock	NN
9936	3232	15	,	,	,
9936	3232	16	pokeweed	pokeweed	VB
9936	3232	17	sprouts	sprout	NNS
9936	3232	18	,	,	,
9936	3232	19	milkweed	milkweed	NNP
9936	3232	20	sprouts	sprout	NNS
9936	3232	21	,	,	,
9936	3232	22	and	and	CC
9936	3232	23	lamb's	lamb'	NNS
9936	3232	24	-	-	HYPH
9936	3232	25	quarters	quarter	NNS
9936	3232	26	.	.	.
9936	3233	1	Most	Most	JJS
9936	3233	2	of	of	IN
9936	3233	3	these	these	DT
9936	3233	4	wild	wild	JJ
9936	3233	5	varieties	variety	NNS
9936	3233	6	are	be	VBP
9936	3233	7	excellent	excellent	JJ
9936	3233	8	in	in	IN
9936	3233	9	the	the	DT
9936	3233	10	spring	spring	NN
9936	3233	11	when	when	WRB
9936	3233	12	they	-PRON-	PRP
9936	3233	13	are	be	VBP
9936	3233	14	young	young	JJ
9936	3233	15	and	and	CC
9936	3233	16	tender	tender	JJ
9936	3233	17	,	,	,
9936	3233	18	but	but	CC
9936	3233	19	it	-PRON-	PRP
9936	3233	20	is	be	VBZ
9936	3233	21	not	not	RB
9936	3233	22	advisable	advisable	JJ
9936	3233	23	to	to	TO
9936	3233	24	use	use	VB
9936	3233	25	them	-PRON-	PRP
9936	3233	26	for	for	IN
9936	3233	27	food	food	NN
9936	3233	28	unless	unless	IN
9936	3233	29	one	one	CD
9936	3233	30	is	be	VBZ
9936	3233	31	perfectly	perfectly	RB
9936	3233	32	familiar	familiar	JJ
9936	3233	33	with	with	IN
9936	3233	34	their	-PRON-	PRP$
9936	3233	35	appearance	appearance	NN
9936	3233	36	.	.	.
9936	3234	1	2	2	LS
9936	3234	2	.	.	.
9936	3235	1	Food	Food	NNP
9936	3235	2	Value	Value	NNP
9936	3235	3	of	of	IN
9936	3235	4	Greens.--The	Greens.--The	NNP
9936	3235	5	food	food	NN
9936	3235	6	value	value	NN
9936	3235	7	of	of	IN
9936	3235	8	all	all	DT
9936	3235	9	greens	green	NNS
9936	3235	10	with	with	IN
9936	3235	11	the	the	DT
9936	3235	12	exception	exception	NN
9936	3235	13	of	of	IN
9936	3235	14	dandelion	dandelion	NN
9936	3235	15	is	be	VBZ
9936	3235	16	very	very	RB
9936	3235	17	low	low	JJ
9936	3235	18	,	,	,
9936	3235	19	being	be	VBG
9936	3235	20	just	just	RB
9936	3235	21	about	about	RB
9936	3235	22	equal	equal	JJ
9936	3235	23	to	to	IN
9936	3235	24	that	that	DT
9936	3235	25	of	of	IN
9936	3235	26	celery	celery	NN
9936	3235	27	and	and	CC
9936	3235	28	cucumbers	cucumber	NNS
9936	3235	29	.	.	.
9936	3236	1	This	this	DT
9936	3236	2	may	may	MD
9936	3236	3	be	be	VB
9936	3236	4	increased	increase	VBN
9936	3236	5	in	in	IN
9936	3236	6	their	-PRON-	PRP$
9936	3236	7	preparation	preparation	NN
9936	3236	8	by	by	IN
9936	3236	9	the	the	DT
9936	3236	10	addition	addition	NN
9936	3236	11	of	of	IN
9936	3236	12	other	other	JJ
9936	3236	13	food	food	NN
9936	3236	14	materials	material	NNS
9936	3236	15	.	.	.
9936	3237	1	However	however	RB
9936	3237	2	,	,	,
9936	3237	3	the	the	DT
9936	3237	4	chief	chief	JJ
9936	3237	5	use	use	NN
9936	3237	6	of	of	IN
9936	3237	7	greens	green	NNS
9936	3237	8	in	in	IN
9936	3237	9	the	the	DT
9936	3237	10	diet	diet	NN
9936	3237	11	is	be	VBZ
9936	3237	12	not	not	RB
9936	3237	13	to	to	TO
9936	3237	14	supply	supply	VB
9936	3237	15	food	food	NN
9936	3237	16	value	value	NN
9936	3237	17	,	,	,
9936	3237	18	but	but	CC
9936	3237	19	mineral	mineral	NN
9936	3237	20	salts	salt	NNS
9936	3237	21	,	,	,
9936	3237	22	the	the	DT
9936	3237	23	most	most	RBS
9936	3237	24	important	important	JJ
9936	3237	25	one	one	NN
9936	3237	26	being	be	VBG
9936	3237	27	iron	iron	NN
9936	3237	28	in	in	IN
9936	3237	29	a	a	DT
9936	3237	30	form	form	NN
9936	3237	31	that	that	WDT
9936	3237	32	is	be	VBZ
9936	3237	33	necessary	necessary	JJ
9936	3237	34	for	for	IN
9936	3237	35	building	build	VBG
9936	3237	36	up	up	RP
9936	3237	37	the	the	DT
9936	3237	38	blood	blood	NN
9936	3237	39	.	.	.
9936	3238	1	GENERAL	GENERAL	NNP
9936	3238	2	DIRECTIONS	DIRECTIONS	NNPS
9936	3238	3	FOR	for	IN
9936	3238	4	COOKING	COOKING	NNP
9936	3238	5	GREENS	GREENS	NNP
9936	3238	6	3	3	CD
9936	3238	7	.	.	.
9936	3239	1	The	the	DT
9936	3239	2	cooking	cooking	NN
9936	3239	3	of	of	IN
9936	3239	4	greens	greens	NNP
9936	3239	5	,	,	,
9936	3239	6	both	both	CC
9936	3239	7	wild	wild	JJ
9936	3239	8	and	and	CC
9936	3239	9	cultivated	cultivate	VBN
9936	3239	10	,	,	,
9936	3239	11	is	be	VBZ
9936	3239	12	not	not	RB
9936	3239	13	only	only	RB
9936	3239	14	simple	simple	JJ
9936	3239	15	but	but	CC
9936	3239	16	practically	practically	RB
9936	3239	17	the	the	DT
9936	3239	18	same	same	JJ
9936	3239	19	for	for	IN
9936	3239	20	all	all	DT
9936	3239	21	varieties	variety	NNS
9936	3239	22	.	.	.
9936	3240	1	When	when	WRB
9936	3240	2	they	-PRON-	PRP
9936	3240	3	are	be	VBP
9936	3240	4	not	not	RB
9936	3240	5	used	use	VBN
9936	3240	6	as	as	IN
9936	3240	7	a	a	DT
9936	3240	8	salad	salad	NN
9936	3240	9	vegetable	vegetable	NN
9936	3240	10	,	,	,
9936	3240	11	they	-PRON-	PRP
9936	3240	12	are	be	VBP
9936	3240	13	merely	merely	RB
9936	3240	14	boiled	boil	VBN
9936	3240	15	until	until	IN
9936	3240	16	tender	tender	NN
9936	3240	17	and	and	CC
9936	3240	18	then	then	RB
9936	3240	19	dressed	dress	VBN
9936	3240	20	in	in	IN
9936	3240	21	any	any	DT
9936	3240	22	desired	desire	VBN
9936	3240	23	way	way	NN
9936	3240	24	.	.	.
9936	3241	1	Some	some	DT
9936	3241	2	kinds	kind	NNS
9936	3241	3	admit	admit	VBP
9936	3241	4	of	of	IN
9936	3241	5	special	special	JJ
9936	3241	6	preparation	preparation	NN
9936	3241	7	,	,	,
9936	3241	8	and	and	CC
9936	3241	9	wherever	wherever	WRB
9936	3241	10	this	this	DT
9936	3241	11	is	be	VBZ
9936	3241	12	the	the	DT
9936	3241	13	case	case	NN
9936	3241	14	specific	specific	JJ
9936	3241	15	directions	direction	NNS
9936	3241	16	are	be	VBP
9936	3241	17	given	give	VBN
9936	3241	18	under	under	IN
9936	3241	19	the	the	DT
9936	3241	20	particular	particular	JJ
9936	3241	21	variety	variety	NN
9936	3241	22	,	,	,
9936	3241	23	but	but	CC
9936	3241	24	even	even	RB
9936	3241	25	in	in	IN
9936	3241	26	such	such	PDT
9936	3241	27	an	an	DT
9936	3241	28	event	event	NN
9936	3241	29	the	the	DT
9936	3241	30	preliminary	preliminary	JJ
9936	3241	31	preparation	preparation	NN
9936	3241	32	is	be	VBZ
9936	3241	33	the	the	DT
9936	3241	34	same	same	JJ
9936	3241	35	.	.	.
9936	3242	1	[	[	-LRB-
9936	3242	2	Illustration	illustration	NN
9936	3242	3	:	:	:
9936	3242	4	FIG	FIG	NNP
9936	3242	5	.	.	.
9936	3243	1	1	1	LS
9936	3243	2	]	]	-RRB-
9936	3243	3	To	to	TO
9936	3243	4	prepare	prepare	VB
9936	3243	5	greens	green	NNS
9936	3243	6	,	,	,
9936	3243	7	look	look	VB
9936	3243	8	them	-PRON-	PRP
9936	3243	9	over	over	RP
9936	3243	10	carefully	carefully	RB
9936	3243	11	,	,	,
9936	3243	12	remove	remove	VB
9936	3243	13	any	any	DT
9936	3243	14	decayed	decayed	JJ
9936	3243	15	or	or	CC
9936	3243	16	withered	withered	JJ
9936	3243	17	parts	part	NNS
9936	3243	18	,	,	,
9936	3243	19	cut	cut	VBD
9936	3243	20	off	off	RP
9936	3243	21	the	the	DT
9936	3243	22	leaves	leave	NNS
9936	3243	23	,	,	,
9936	3243	24	and	and	CC
9936	3243	25	wash	wash	VB
9936	3243	26	in	in	IN
9936	3243	27	fresh	fresh	JJ
9936	3243	28	cold	cold	JJ
9936	3243	29	water	water	NN
9936	3243	30	.	.	.
9936	3244	1	Remove	remove	VB
9936	3244	2	from	from	IN
9936	3244	3	the	the	DT
9936	3244	4	water	water	NN
9936	3244	5	and	and	CC
9936	3244	6	wash	wash	VB
9936	3244	7	again	again	RB
9936	3244	8	,	,	,
9936	3244	9	and	and	CC
9936	3244	10	do	do	VB
9936	3244	11	this	this	DT
9936	3244	12	as	as	RB
9936	3244	13	many	many	JJ
9936	3244	14	times	time	NNS
9936	3244	15	as	as	IN
9936	3244	16	seems	seem	VBZ
9936	3244	17	necessary	necessary	JJ
9936	3244	18	to	to	TO
9936	3244	19	remove	remove	VB
9936	3244	20	all	all	PDT
9936	3244	21	the	the	DT
9936	3244	22	sand	sand	NN
9936	3244	23	and	and	CC
9936	3244	24	grit	grit	NN
9936	3244	25	that	that	WDT
9936	3244	26	the	the	DT
9936	3244	27	stalks	stalk	NNS
9936	3244	28	contain	contain	VBP
9936	3244	29	.	.	.
9936	3245	1	An	an	DT
9936	3245	2	important	important	JJ
9936	3245	3	point	point	NN
9936	3245	4	to	to	TO
9936	3245	5	remember	remember	VB
9936	3245	6	is	be	VBZ
9936	3245	7	that	that	IN
9936	3245	8	the	the	DT
9936	3245	9	greens	green	NNS
9936	3245	10	should	should	MD
9936	3245	11	not	not	RB
9936	3245	12	be	be	VB
9936	3245	13	cleansed	cleanse	VBN
9936	3245	14	by	by	IN
9936	3245	15	pouring	pour	VBG
9936	3245	16	the	the	DT
9936	3245	17	water	water	NN
9936	3245	18	off	off	RP
9936	3245	19	,	,	,
9936	3245	20	as	as	IN
9936	3245	21	the	the	DT
9936	3245	22	sand	sand	NN
9936	3245	23	will	will	MD
9936	3245	24	then	then	RB
9936	3245	25	remain	remain	VB
9936	3245	26	in	in	IN
9936	3245	27	the	the	DT
9936	3245	28	pan	pan	NN
9936	3245	29	and	and	CC
9936	3245	30	is	be	VBZ
9936	3245	31	likely	likely	JJ
9936	3245	32	to	to	TO
9936	3245	33	mix	mix	VB
9936	3245	34	with	with	IN
9936	3245	35	the	the	DT
9936	3245	36	greens	green	NNS
9936	3245	37	again	again	RB
9936	3245	38	.	.	.
9936	3246	1	When	when	WRB
9936	3246	2	they	-PRON-	PRP
9936	3246	3	are	be	VBP
9936	3246	4	thoroughly	thoroughly	RB
9936	3246	5	washed	wash	VBN
9936	3246	6	,	,	,
9936	3246	7	put	put	VB
9936	3246	8	them	-PRON-	PRP
9936	3246	9	on	on	RP
9936	3246	10	to	to	TO
9936	3246	11	cook	cook	VB
9936	3246	12	in	in	IN
9936	3246	13	a	a	DT
9936	3246	14	saucepan	saucepan	NN
9936	3246	15	or	or	CC
9936	3246	16	a	a	DT
9936	3246	17	similar	similar	JJ
9936	3246	18	utensil	utensil	NN
9936	3246	19	.	.	.
9936	3247	1	If	if	IN
9936	3247	2	they	-PRON-	PRP
9936	3247	3	are	be	VBP
9936	3247	4	young	young	JJ
9936	3247	5	and	and	CC
9936	3247	6	tender	tender	JJ
9936	3247	7	,	,	,
9936	3247	8	they	-PRON-	PRP
9936	3247	9	should	should	MD
9936	3247	10	be	be	VB
9936	3247	11	cooked	cook	VBN
9936	3247	12	as	as	RB
9936	3247	13	much	much	RB
9936	3247	14	as	as	IN
9936	3247	15	possible	possible	JJ
9936	3247	16	in	in	IN
9936	3247	17	their	-PRON-	PRP$
9936	3247	18	own	own	JJ
9936	3247	19	juice	juice	NN
9936	3247	20	in	in	IN
9936	3247	21	order	order	NN
9936	3247	22	to	to	TO
9936	3247	23	retain	retain	VB
9936	3247	24	all	all	PDT
9936	3247	25	the	the	DT
9936	3247	26	valuable	valuable	JJ
9936	3247	27	mineral	mineral	NN
9936	3247	28	salts	salt	NNS
9936	3247	29	they	-PRON-	PRP
9936	3247	30	contain	contain	VBP
9936	3247	31	,	,	,
9936	3247	32	only	only	RB
9936	3247	33	enough	enough	JJ
9936	3247	34	water	water	NN
9936	3247	35	being	be	VBG
9936	3247	36	added	add	VBN
9936	3247	37	to	to	TO
9936	3247	38	start	start	VB
9936	3247	39	the	the	DT
9936	3247	40	cooking	cooking	NN
9936	3247	41	without	without	IN
9936	3247	42	burning	burn	VBG
9936	3247	43	.	.	.
9936	3248	1	In	in	IN
9936	3248	2	the	the	DT
9936	3248	3	case	case	NN
9936	3248	4	of	of	IN
9936	3248	5	greens	green	NNS
9936	3248	6	that	that	WDT
9936	3248	7	are	be	VBP
9936	3248	8	very	very	RB
9936	3248	9	strong	strong	JJ
9936	3248	10	in	in	IN
9936	3248	11	flavor	flavor	NN
9936	3248	12	,	,	,
9936	3248	13	it	-PRON-	PRP
9936	3248	14	will	will	MD
9936	3248	15	be	be	VB
9936	3248	16	necessary	necessary	JJ
9936	3248	17	to	to	TO
9936	3248	18	cook	cook	VB
9936	3248	19	them	-PRON-	PRP
9936	3248	20	in	in	IN
9936	3248	21	a	a	DT
9936	3248	22	larger	large	JJR
9936	3248	23	quantity	quantity	NN
9936	3248	24	of	of	IN
9936	3248	25	water	water	NN
9936	3248	26	and	and	CC
9936	3248	27	then	then	RB
9936	3248	28	pour	pour	VB
9936	3248	29	off	off	RP
9936	3248	30	what	what	WP
9936	3248	31	remains	remain	VBZ
9936	3248	32	after	after	IN
9936	3248	33	cooking	cooking	NN
9936	3248	34	.	.	.
9936	3249	1	When	when	WRB
9936	3249	2	they	-PRON-	PRP
9936	3249	3	have	have	VBP
9936	3249	4	cooked	cook	VBN
9936	3249	5	until	until	IN
9936	3249	6	they	-PRON-	PRP
9936	3249	7	are	be	VBP
9936	3249	8	tender	tender	JJ
9936	3249	9	,	,	,
9936	3249	10	season	season	VB
9936	3249	11	them	-PRON-	PRP
9936	3249	12	if	if	IN
9936	3249	13	necessary	necessary	JJ
9936	3249	14	,	,	,
9936	3249	15	and	and	CC
9936	3249	16	add	add	VB
9936	3249	17	butter	butter	NN
9936	3249	18	to	to	TO
9936	3249	19	give	give	VB
9936	3249	20	them	-PRON-	PRP
9936	3249	21	flavor	flavor	NN
9936	3249	22	and	and	CC
9936	3249	23	increase	increase	VB
9936	3249	24	their	-PRON-	PRP$
9936	3249	25	food	food	NN
9936	3249	26	value	value	NN
9936	3249	27	.	.	.
9936	3250	1	Vinegar	Vinegar	NNP
9936	3250	2	or	or	CC
9936	3250	3	a	a	DT
9936	3250	4	slice	slice	NN
9936	3250	5	of	of	IN
9936	3250	6	lemon	lemon	NN
9936	3250	7	adds	add	VBZ
9936	3250	8	much	much	JJ
9936	3250	9	to	to	IN
9936	3250	10	the	the	DT
9936	3250	11	flavor	flavor	NN
9936	3250	12	of	of	IN
9936	3250	13	greens	green	NNS
9936	3250	14	.	.	.
9936	3251	1	BEET	BEET	NNP
9936	3251	2	TOPS	tops	RB
9936	3251	3	4	4	CD
9936	3251	4	.	.	.
9936	3252	1	The	the	DT
9936	3252	2	tops	top	NNS
9936	3252	3	of	of	IN
9936	3252	4	beets	beet	NNS
9936	3252	5	include	include	VBP
9936	3252	6	the	the	DT
9936	3252	7	leaves	leave	NNS
9936	3252	8	and	and	CC
9936	3252	9	the	the	DT
9936	3252	10	stems	stem	NNS
9936	3252	11	of	of	IN
9936	3252	12	this	this	DT
9936	3252	13	vegetable	vegetable	NN
9936	3252	14	,	,	,
9936	3252	15	as	as	IN
9936	3252	16	Fig	Fig	NNP
9936	3252	17	.	.	.
9936	3253	1	1	1	CD
9936	3253	2	shows	show	NNS
9936	3253	3	.	.	.
9936	3254	1	They	-PRON-	PRP
9936	3254	2	are	be	VBP
9936	3254	3	at	at	IN
9936	3254	4	their	-PRON-	PRP$
9936	3254	5	best	good	JJS
9936	3254	6	when	when	WRB
9936	3254	7	the	the	DT
9936	3254	8	beets	beet	NNS
9936	3254	9	are	be	VBP
9936	3254	10	very	very	RB
9936	3254	11	young	young	JJ
9936	3254	12	or	or	CC
9936	3254	13	before	before	IN
9936	3254	14	the	the	DT
9936	3254	15	beets	beet	NNS
9936	3254	16	themselves	-PRON-	PRP
9936	3254	17	have	have	VBP
9936	3254	18	developed	develop	VBN
9936	3254	19	.	.	.
9936	3255	1	Beet	beet	NN
9936	3255	2	tops	top	NNS
9936	3255	3	are	be	VBP
9936	3255	4	not	not	RB
9936	3255	5	used	use	VBN
9936	3255	6	so	so	RB
9936	3255	7	extensively	extensively	RB
9936	3255	8	as	as	IN
9936	3255	9	some	some	DT
9936	3255	10	greens	green	NNS
9936	3255	11	,	,	,
9936	3255	12	but	but	CC
9936	3255	13	they	-PRON-	PRP
9936	3255	14	will	will	MD
9936	3255	15	be	be	VB
9936	3255	16	found	find	VBN
9936	3255	17	to	to	TO
9936	3255	18	have	have	VB
9936	3255	19	a	a	DT
9936	3255	20	more	more	RBR
9936	3255	21	agreeable	agreeable	JJ
9936	3255	22	flavor	flavor	NN
9936	3255	23	than	than	IN
9936	3255	24	many	many	JJ
9936	3255	25	greens	green	NNS
9936	3255	26	that	that	WDT
9936	3255	27	are	be	VBP
9936	3255	28	more	more	RBR
9936	3255	29	popular	popular	JJ
9936	3255	30	.	.	.
9936	3256	1	Beets	beet	NNS
9936	3256	2	are	be	VBP
9936	3256	3	raised	raise	VBN
9936	3256	4	for	for	IN
9936	3256	5	the	the	DT
9936	3256	6	purpose	purpose	NN
9936	3256	7	of	of	IN
9936	3256	8	supplying	supply	VBG
9936	3256	9	greens	green	NNS
9936	3256	10	by	by	IN
9936	3256	11	planting	plant	VBG
9936	3256	12	the	the	DT
9936	3256	13	seeds	seed	NNS
9936	3256	14	closely	closely	RB
9936	3256	15	enough	enough	RB
9936	3256	16	together	together	RB
9936	3256	17	to	to	TO
9936	3256	18	form	form	VB
9936	3256	19	a	a	DT
9936	3256	20	thick	thick	JJ
9936	3256	21	bed	bed	NN
9936	3256	22	of	of	IN
9936	3256	23	leaves	leave	NNS
9936	3256	24	and	and	CC
9936	3256	25	then	then	RB
9936	3256	26	thinning	thin	VBG
9936	3256	27	them	-PRON-	PRP
9936	3256	28	out	out	RP
9936	3256	29	before	before	IN
9936	3256	30	the	the	DT
9936	3256	31	beets	beet	NNS
9936	3256	32	have	have	VBP
9936	3256	33	developed	develop	VBN
9936	3256	34	.	.	.
9936	3257	1	A	a	DT
9936	3257	2	few	few	JJ
9936	3257	3	may	may	MD
9936	3257	4	be	be	VB
9936	3257	5	allowed	allow	VBN
9936	3257	6	to	to	TO
9936	3257	7	remain	remain	VB
9936	3257	8	and	and	CC
9936	3257	9	develop	develop	VB
9936	3257	10	for	for	IN
9936	3257	11	use	use	NN
9936	3257	12	as	as	IN
9936	3257	13	beets	beet	NNS
9936	3257	14	.	.	.
9936	3258	1	Young	young	JJ
9936	3258	2	beets	beet	NNS
9936	3258	3	that	that	WDT
9936	3258	4	are	be	VBP
9936	3258	5	purchased	purchase	VBN
9936	3258	6	with	with	IN
9936	3258	7	the	the	DT
9936	3258	8	tops	top	NNS
9936	3258	9	on	on	IN
9936	3258	10	also	also	RB
9936	3258	11	furnish	furnish	VB
9936	3258	12	a	a	DT
9936	3258	13	source	source	NN
9936	3258	14	of	of	IN
9936	3258	15	beet	beet	NN
9936	3258	16	tops	top	NNS
9936	3258	17	as	as	RB
9936	3258	18	well	well	RB
9936	3258	19	as	as	IN
9936	3258	20	beets	beet	NNS
9936	3258	21	.	.	.
9936	3259	1	When	when	WRB
9936	3259	2	beet	beet	NN
9936	3259	3	tops	top	NNS
9936	3259	4	are	be	VBP
9936	3259	5	to	to	TO
9936	3259	6	be	be	VB
9936	3259	7	cooked	cook	VBN
9936	3259	8	,	,	,
9936	3259	9	cut	cut	VB
9936	3259	10	the	the	DT
9936	3259	11	stems	stem	NNS
9936	3259	12	into	into	IN
9936	3259	13	inch	inch	NN
9936	3259	14	lengths	length	NNS
9936	3259	15	and	and	CC
9936	3259	16	use	use	VB
9936	3259	17	them	-PRON-	PRP
9936	3259	18	with	with	IN
9936	3259	19	the	the	DT
9936	3259	20	leaves	leave	NNS
9936	3259	21	.	.	.
9936	3260	1	Proceed	proceed	VB
9936	3260	2	to	to	TO
9936	3260	3	clean	clean	VB
9936	3260	4	and	and	CC
9936	3260	5	cook	cook	VB
9936	3260	6	the	the	DT
9936	3260	7	greens	green	NNS
9936	3260	8	according	accord	VBG
9936	3260	9	to	to	IN
9936	3260	10	the	the	DT
9936	3260	11	directions	direction	NNS
9936	3260	12	given	give	VBN
9936	3260	13	in	in	IN
9936	3260	14	Art	art	NN
9936	3260	15	.	.	.
9936	3261	1	3	3	LS
9936	3261	2	.	.	.
9936	3262	1	Season	season	NN
9936	3262	2	with	with	IN
9936	3262	3	salt	salt	NN
9936	3262	4	and	and	CC
9936	3262	5	pepper	pepper	NN
9936	3262	6	and	and	CC
9936	3262	7	flavor	flavor	NN
9936	3262	8	with	with	IN
9936	3262	9	butter	butter	NN
9936	3262	10	.	.	.
9936	3263	1	Serve	serve	VB
9936	3263	2	with	with	IN
9936	3263	3	something	something	NN
9936	3263	4	tart	tart	JJ
9936	3263	5	,	,	,
9936	3263	6	such	such	JJ
9936	3263	7	as	as	IN
9936	3263	8	vinegar	vinegar	NN
9936	3263	9	or	or	CC
9936	3263	10	lemon	lemon	NN
9936	3263	11	.	.	.
9936	3264	1	DANDELION	DANDELION	NNP
9936	3264	2	5	5	CD
9936	3264	3	.	.	.
9936	3265	1	Dandelion	dandelion	NN
9936	3265	2	,	,	,
9936	3265	3	both	both	DT
9936	3265	4	wild	wild	JJ
9936	3265	5	and	and	CC
9936	3265	6	cultivated	cultivate	VBN
9936	3265	7	,	,	,
9936	3265	8	is	be	VBZ
9936	3265	9	a	a	DT
9936	3265	10	plant	plant	NN
9936	3265	11	whose	whose	WP$
9936	3265	12	leaves	leave	NNS
9936	3265	13	are	be	VBP
9936	3265	14	much	much	RB
9936	3265	15	used	use	VBN
9936	3265	16	for	for	IN
9936	3265	17	a	a	DT
9936	3265	18	vegetable	vegetable	NN
9936	3265	19	green	green	NN
9936	3265	20	before	before	IN
9936	3265	21	the	the	DT
9936	3265	22	blossoms	blossom	NNS
9936	3265	23	develop	develop	VBP
9936	3265	24	.	.	.
9936	3266	1	The	the	DT
9936	3266	2	wild	wild	JJ
9936	3266	3	ones	one	NNS
9936	3266	4	have	have	VBP
9936	3266	5	the	the	DT
9936	3266	6	advantage	advantage	NN
9936	3266	7	of	of	IN
9936	3266	8	being	be	VBG
9936	3266	9	cheap	cheap	JJ
9936	3266	10	,	,	,
9936	3266	11	so	so	IN
9936	3266	12	they	-PRON-	PRP
9936	3266	13	should	should	MD
9936	3266	14	be	be	VB
9936	3266	15	used	use	VBN
9936	3266	16	if	if	IN
9936	3266	17	they	-PRON-	PRP
9936	3266	18	can	can	MD
9936	3266	19	be	be	VB
9936	3266	20	secured	secure	VBN
9936	3266	21	;	;	:
9936	3266	22	the	the	DT
9936	3266	23	cultivated	cultivate	VBN
9936	3266	24	ones	one	NNS
9936	3266	25	,	,	,
9936	3266	26	on	on	IN
9936	3266	27	the	the	DT
9936	3266	28	other	other	JJ
9936	3266	29	hand	hand	NN
9936	3266	30	,	,	,
9936	3266	31	cost	cost	VBD
9936	3266	32	as	as	RB
9936	3266	33	much	much	RB
9936	3266	34	as	as	IN
9936	3266	35	spinach	spinach	NN
9936	3266	36	and	and	CC
9936	3266	37	other	other	JJ
9936	3266	38	greens	green	NNS
9936	3266	39	.	.	.
9936	3267	1	The	the	DT
9936	3267	2	season	season	NN
9936	3267	3	for	for	IN
9936	3267	4	dandelions	dandelion	NNS
9936	3267	5	is	be	VBZ
9936	3267	6	comparatively	comparatively	RB
9936	3267	7	short	short	JJ
9936	3267	8	,	,	,
9936	3267	9	lasting	last	VBG
9936	3267	10	only	only	RB
9936	3267	11	a	a	DT
9936	3267	12	few	few	JJ
9936	3267	13	weeks	week	NNS
9936	3267	14	in	in	IN
9936	3267	15	the	the	DT
9936	3267	16	early	early	JJ
9936	3267	17	spring	spring	NN
9936	3267	18	.	.	.
9936	3268	1	Use	Use	NNP
9936	3268	2	should	should	MD
9936	3268	3	therefore	therefore	RB
9936	3268	4	be	be	VB
9936	3268	5	made	make	VBN
9936	3268	6	of	of	IN
9936	3268	7	them	-PRON-	PRP
9936	3268	8	when	when	WRB
9936	3268	9	they	-PRON-	PRP
9936	3268	10	can	can	MD
9936	3268	11	be	be	VB
9936	3268	12	procured	procure	VBN
9936	3268	13	in	in	IN
9936	3268	14	order	order	NN
9936	3268	15	to	to	TO
9936	3268	16	secure	secure	VB
9936	3268	17	variety	variety	NN
9936	3268	18	for	for	IN
9936	3268	19	the	the	DT
9936	3268	20	menu	menu	NN
9936	3268	21	.	.	.
9936	3269	1	When	when	WRB
9936	3269	2	they	-PRON-	PRP
9936	3269	3	are	be	VBP
9936	3269	4	desired	desire	VBN
9936	3269	5	as	as	IN
9936	3269	6	cooked	cook	VBN
9936	3269	7	greens	greens	NNP
9936	3269	8	,	,	,
9936	3269	9	prepare	prepare	VB
9936	3269	10	them	-PRON-	PRP
9936	3269	11	in	in	IN
9936	3269	12	the	the	DT
9936	3269	13	manner	manner	NN
9936	3269	14	explained	explain	VBN
9936	3269	15	in	in	IN
9936	3269	16	Art	art	NN
9936	3269	17	.	.	.
9936	3270	1	3	3	LS
9936	3270	2	.	.	.
9936	3271	1	6	6	CD
9936	3271	2	.	.	.
9936	3272	1	Dandelion	dandelion	NN
9936	3272	2	With	with	IN
9936	3272	3	Sour	Sour	NNP
9936	3272	4	Sauce.--If	Sauce.--If	NNP
9936	3272	5	a	a	DT
9936	3272	6	change	change	NN
9936	3272	7	in	in	IN
9936	3272	8	the	the	DT
9936	3272	9	cooking	cooking	NN
9936	3272	10	of	of	IN
9936	3272	11	dandelion	dandelion	NN
9936	3272	12	is	be	VBZ
9936	3272	13	desired	desire	VBN
9936	3272	14	,	,	,
9936	3272	15	it	-PRON-	PRP
9936	3272	16	should	should	MD
9936	3272	17	be	be	VB
9936	3272	18	prepared	prepare	VBN
9936	3272	19	with	with	IN
9936	3272	20	a	a	DT
9936	3272	21	sour	sour	JJ
9936	3272	22	sauce	sauce	NN
9936	3272	23	.	.	.
9936	3273	1	This	this	DT
9936	3273	2	method	method	NN
9936	3273	3	of	of	IN
9936	3273	4	preparation	preparation	NN
9936	3273	5	is	be	VBZ
9936	3273	6	very	very	RB
9936	3273	7	popular	popular	JJ
9936	3273	8	,	,	,
9936	3273	9	for	for	IN
9936	3273	10	besides	besides	IN
9936	3273	11	increasing	increase	VBG
9936	3273	12	the	the	DT
9936	3273	13	food	food	NN
9936	3273	14	value	value	NN
9936	3273	15	of	of	IN
9936	3273	16	this	this	DT
9936	3273	17	variety	variety	NN
9936	3273	18	of	of	IN
9936	3273	19	greens	green	NNS
9936	3273	20	,	,	,
9936	3273	21	it	-PRON-	PRP
9936	3273	22	improves	improve	VBZ
9936	3273	23	the	the	DT
9936	3273	24	flavor	flavor	NN
9936	3273	25	very	very	RB
9936	3273	26	much	much	RB
9936	3273	27	.	.	.
9936	3274	1	DANDELION	dandelion	NN
9936	3274	2	WITH	with	IN
9936	3274	3	SOUR	sour	JJ
9936	3274	4	SAUCE	sauce	NN
9936	3274	5	(	(	-LRB-
9936	3274	6	Sufficient	sufficient	JJ
9936	3274	7	to	to	TO
9936	3274	8	Serve	serve	VB
9936	3274	9	Six	six	CD
9936	3274	10	)	)	-RRB-
9936	3274	11	1/2	1/2	CD
9936	3274	12	pk	pk	NN
9936	3274	13	.	.	.
9936	3275	1	dandelion	dandelion	NN
9936	3275	2	1/2	1/2	CD
9936	3275	3	c.	c.	NN
9936	3275	4	vinegar	vinegar	NN
9936	3275	5	4	4	CD
9936	3275	6	thin	thin	JJ
9936	3275	7	slices	slice	NNS
9936	3275	8	bacon	bacon	NN
9936	3275	9	1/2	1/2	CD
9936	3275	10	c.	c.	NN
9936	3275	11	water	water	NN
9936	3275	12	2	2	CD
9936	3275	13	Tb	Tb	NNP
9936	3275	14	.	.	.
9936	3276	1	flour	flour	NN
9936	3276	2	1	1	CD
9936	3276	3	egg	egg	NN
9936	3276	4	1	1	CD
9936	3276	5	tsp	tsp	NN
9936	3276	6	.	.	.
9936	3277	1	salt	salt	NN
9936	3277	2	Clean	clean	JJ
9936	3277	3	and	and	CC
9936	3277	4	wash	wash	VB
9936	3277	5	the	the	DT
9936	3277	6	dandelion	dandelion	NN
9936	3277	7	.	.	.
9936	3278	1	Cut	cut	VB
9936	3278	2	the	the	DT
9936	3278	3	slices	slice	NNS
9936	3278	4	of	of	IN
9936	3278	5	bacon	bacon	NN
9936	3278	6	into	into	IN
9936	3278	7	small	small	JJ
9936	3278	8	pieces	piece	NNS
9936	3278	9	and	and	CC
9936	3278	10	sautÃ	sautÃ	NNP
9936	3278	11	©	©	NNP
9936	3278	12	until	until	IN
9936	3278	13	crisp	crisp	NNS
9936	3278	14	.	.	.
9936	3279	1	Stir	stir	VB
9936	3279	2	the	the	DT
9936	3279	3	flour	flour	NN
9936	3279	4	and	and	CC
9936	3279	5	salt	salt	NN
9936	3279	6	into	into	IN
9936	3279	7	the	the	DT
9936	3279	8	bacon	bacon	NN
9936	3279	9	fat	fat	NN
9936	3279	10	,	,	,
9936	3279	11	add	add	VB
9936	3279	12	the	the	DT
9936	3279	13	vinegar	vinegar	NN
9936	3279	14	and	and	CC
9936	3279	15	water	water	NN
9936	3279	16	,	,	,
9936	3279	17	and	and	CC
9936	3279	18	stir	stir	VB
9936	3279	19	until	until	IN
9936	3279	20	the	the	DT
9936	3279	21	flour	flour	NN
9936	3279	22	thickens	thicken	NNS
9936	3279	23	.	.	.
9936	3280	1	Add	add	VB
9936	3280	2	the	the	DT
9936	3280	3	beaten	beat	VBN
9936	3280	4	egg	egg	NN
9936	3280	5	last	last	JJ
9936	3280	6	,	,	,
9936	3280	7	and	and	CC
9936	3280	8	remove	remove	VB
9936	3280	9	from	from	IN
9936	3280	10	the	the	DT
9936	3280	11	fire	fire	NN
9936	3280	12	.	.	.
9936	3281	1	Put	put	VB
9936	3281	2	the	the	DT
9936	3281	3	dandelion	dandelion	NN
9936	3281	4	into	into	IN
9936	3281	5	the	the	DT
9936	3281	6	pan	pan	NN
9936	3281	7	and	and	CC
9936	3281	8	mix	mix	VB
9936	3281	9	well	well	RB
9936	3281	10	with	with	IN
9936	3281	11	the	the	DT
9936	3281	12	hot	hot	JJ
9936	3281	13	sauce	sauce	NN
9936	3281	14	.	.	.
9936	3282	1	If	if	IN
9936	3282	2	the	the	DT
9936	3282	3	dandelion	dandelion	NN
9936	3282	4	is	be	VBZ
9936	3282	5	preferred	prefer	VBN
9936	3282	6	well	well	RB
9936	3282	7	wilted	wilt	VBN
9936	3282	8	,	,	,
9936	3282	9	set	set	VBD
9936	3282	10	the	the	DT
9936	3282	11	pan	pan	NN
9936	3282	12	over	over	IN
9936	3282	13	the	the	DT
9936	3282	14	flame	flame	NN
9936	3282	15	,	,	,
9936	3282	16	and	and	CC
9936	3282	17	stir	stir	VB
9936	3282	18	until	until	IN
9936	3282	19	the	the	DT
9936	3282	20	dandelion	dandelion	NN
9936	3282	21	appears	appear	VBZ
9936	3282	22	as	as	IN
9936	3282	23	desired	desire	VBN
9936	3282	24	.	.	.
9936	3283	1	Serve	serve	VB
9936	3283	2	hot	hot	JJ
9936	3283	3	.	.	.
9936	3284	1	ENDIVE	ENDIVE	NNP
9936	3284	2	7	7	CD
9936	3284	3	.	.	.
9936	3285	1	ENDIVE	ENDIVE	NNP
9936	3285	2	is	be	VBZ
9936	3285	3	an	an	DT
9936	3285	4	herb	herb	NN
9936	3285	5	that	that	WDT
9936	3285	6	is	be	VBZ
9936	3285	7	used	use	VBN
9936	3285	8	as	as	IN
9936	3285	9	a	a	DT
9936	3285	10	salad	salad	NN
9936	3285	11	plant	plant	NN
9936	3285	12	or	or	CC
9936	3285	13	is	be	VBZ
9936	3285	14	cooked	cook	VBN
9936	3285	15	and	and	CC
9936	3285	16	served	serve	VBN
9936	3285	17	with	with	IN
9936	3285	18	a	a	DT
9936	3285	19	hot	hot	JJ
9936	3285	20	dressing	dressing	NN
9936	3285	21	or	or	CC
9936	3285	22	as	as	IN
9936	3285	23	greens	green	NNS
9936	3285	24	.	.	.
9936	3286	1	The	the	DT
9936	3286	2	three	three	CD
9936	3286	3	common	common	JJ
9936	3286	4	varieties	variety	NNS
9936	3286	5	of	of	IN
9936	3286	6	this	this	DT
9936	3286	7	green	green	NN
9936	3286	8	are	be	VBP
9936	3286	9	escarole	escarole	NN
9936	3286	10	,	,	,
9936	3286	11	chicory	chicory	NN
9936	3286	12	,	,	,
9936	3286	13	and	and	CC
9936	3286	14	French	french	JJ
9936	3286	15	endive	endive	NN
9936	3286	16	,	,	,
9936	3286	17	all	all	DT
9936	3286	18	of	of	IN
9936	3286	19	which	which	WDT
9936	3286	20	have	have	VBP
9936	3286	21	a	a	DT
9936	3286	22	slightly	slightly	RB
9936	3286	23	bitter	bitter	JJ
9936	3286	24	taste	taste	NN
9936	3286	25	and	and	CC
9936	3286	26	may	may	MD
9936	3286	27	be	be	VB
9936	3286	28	found	find	VBN
9936	3286	29	in	in	IN
9936	3286	30	the	the	DT
9936	3286	31	market	market	NN
9936	3286	32	from	from	IN
9936	3286	33	late	late	JJ
9936	3286	34	summer	summer	NN
9936	3286	35	until	until	IN
9936	3286	36	early	early	JJ
9936	3286	37	winter	winter	NN
9936	3286	38	.	.	.
9936	3287	1	_	_	NNP
9936	3287	2	Escarole	Escarole	NNP
9936	3287	3	_	_	NNP
9936	3287	4	is	be	VBZ
9936	3287	5	a	a	DT
9936	3287	6	broad	broad	RB
9936	3287	7	-	-	HYPH
9936	3287	8	leaved	leave	VBN
9936	3287	9	variety	variety	NN
9936	3287	10	that	that	WDT
9936	3287	11	is	be	VBZ
9936	3287	12	grown	grow	VBN
9936	3287	13	more	more	RBR
9936	3287	14	or	or	CC
9936	3287	15	less	less	RBR
9936	3287	16	in	in	IN
9936	3287	17	a	a	DT
9936	3287	18	head	head	NN
9936	3287	19	.	.	.
9936	3288	1	_	_	NNP
9936	3288	2	Chicory	Chicory	NNP
9936	3288	3	_	_	NNP
9936	3288	4	,	,	,
9936	3288	5	which	which	WDT
9936	3288	6	is	be	VBZ
9936	3288	7	shown	show	VBN
9936	3288	8	in	in	IN
9936	3288	9	Fig	Fig	NNP
9936	3288	10	.	.	.
9936	3289	1	1	1	CD
9936	3289	2	,	,	,
9936	3289	3	has	have	VBZ
9936	3289	4	a	a	DT
9936	3289	5	small	small	JJ
9936	3289	6	feathery	feathery	RB
9936	3289	7	-	-	HYPH
9936	3289	8	edged	edge	VBN
9936	3289	9	leaf	leaf	NN
9936	3289	10	,	,	,
9936	3289	11	and	and	CC
9936	3289	12	is	be	VBZ
9936	3289	13	often	often	RB
9936	3289	14	bleached	bleach	VBN
9936	3289	15	by	by	IN
9936	3289	16	tying	tie	VBG
9936	3289	17	the	the	DT
9936	3289	18	leaves	leave	NNS
9936	3289	19	together	together	RB
9936	3289	20	at	at	IN
9936	3289	21	the	the	DT
9936	3289	22	top	top	NN
9936	3289	23	,	,	,
9936	3289	24	so	so	IN
9936	3289	25	that	that	IN
9936	3289	26	the	the	DT
9936	3289	27	inside	inside	JJ
9936	3289	28	ones	one	NNS
9936	3289	29	are	be	VBP
9936	3289	30	very	very	RB
9936	3289	31	tender	tender	JJ
9936	3289	32	.	.	.
9936	3290	1	Both	both	DT
9936	3290	2	of	of	IN
9936	3290	3	these	these	DT
9936	3290	4	varieties	variety	NNS
9936	3290	5	may	may	MD
9936	3290	6	be	be	VB
9936	3290	7	cooked	cook	VBN
9936	3290	8	,	,	,
9936	3290	9	but	but	CC
9936	3290	10	they	-PRON-	PRP
9936	3290	11	are	be	VBP
9936	3290	12	also	also	RB
9936	3290	13	much	much	RB
9936	3290	14	used	use	VBN
9936	3290	15	for	for	IN
9936	3290	16	salads	salad	NNS
9936	3290	17	.	.	.
9936	3291	1	_	_	NNP
9936	3291	2	French	French	NNP
9936	3291	3	endive	endive	NN
9936	3291	4	_	_	NNP
9936	3291	5	bears	bear	VBZ
9936	3291	6	very	very	RB
9936	3291	7	little	little	JJ
9936	3291	8	resemblance	resemblance	NN
9936	3291	9	to	to	IN
9936	3291	10	the	the	DT
9936	3291	11	other	other	JJ
9936	3291	12	kinds	kind	NNS
9936	3291	13	,	,	,
9936	3291	14	having	have	VBG
9936	3291	15	straight	straight	JJ
9936	3291	16	,	,	,
9936	3291	17	creamy	creamy	JJ
9936	3291	18	-	-	HYPH
9936	3291	19	white	white	JJ
9936	3291	20	leaves	leave	NNS
9936	3291	21	that	that	WDT
9936	3291	22	are	be	VBP
9936	3291	23	closely	closely	RB
9936	3291	24	pressed	press	VBN
9936	3291	25	together	together	RB
9936	3291	26	.	.	.
9936	3292	1	It	-PRON-	PRP
9936	3292	2	looks	look	VBZ
9936	3292	3	very	very	RB
9936	3292	4	much	much	RB
9936	3292	5	like	like	IN
9936	3292	6	sprouts	sprout	NNS
9936	3292	7	of	of	IN
9936	3292	8	some	some	DT
9936	3292	9	kind	kind	NN
9936	3292	10	,	,	,
9936	3292	11	and	and	CC
9936	3292	12	is	be	VBZ
9936	3292	13	entirely	entirely	RB
9936	3292	14	bleached	bleach	VBN
9936	3292	15	in	in	IN
9936	3292	16	the	the	DT
9936	3292	17	process	process	NN
9936	3292	18	of	of	IN
9936	3292	19	growth	growth	NN
9936	3292	20	by	by	IN
9936	3292	21	banking	bank	VBG
9936	3292	22	the	the	DT
9936	3292	23	earth	earth	NN
9936	3292	24	around	around	IN
9936	3292	25	it	-PRON-	PRP
9936	3292	26	.	.	.
9936	3293	1	It	-PRON-	PRP
9936	3293	2	is	be	VBZ
9936	3293	3	never	never	RB
9936	3293	4	used	use	VBN
9936	3293	5	for	for	IN
9936	3293	6	anything	anything	NN
9936	3293	7	except	except	IN
9936	3293	8	salads	salad	NNS
9936	3293	9	and	and	CC
9936	3293	10	garnishes	garnish	NNS
9936	3293	11	.	.	.
9936	3294	1	8	8	LS
9936	3294	2	.	.	.
9936	3295	1	Endive	Endive	NNP
9936	3295	2	is	be	VBZ
9936	3295	3	very	very	RB
9936	3295	4	low	low	JJ
9936	3295	5	in	in	IN
9936	3295	6	food	food	NN
9936	3295	7	value	value	NN
9936	3295	8	,	,	,
9936	3295	9	comparing	compare	VBG
9936	3295	10	very	very	RB
9936	3295	11	closely	closely	RB
9936	3295	12	with	with	IN
9936	3295	13	celery	celery	NN
9936	3295	14	and	and	CC
9936	3295	15	cucumbers	cucumber	NNS
9936	3295	16	in	in	IN
9936	3295	17	this	this	DT
9936	3295	18	respect	respect	NN
9936	3295	19	.	.	.
9936	3296	1	Still	still	RB
9936	3296	2	,	,	,
9936	3296	3	as	as	IN
9936	3296	4	a	a	DT
9936	3296	5	salad	salad	NN
9936	3296	6	vegetable	vegetable	NN
9936	3296	7	,	,	,
9936	3296	8	it	-PRON-	PRP
9936	3296	9	is	be	VBZ
9936	3296	10	worthy	worthy	JJ
9936	3296	11	of	of	IN
9936	3296	12	much	much	RB
9936	3296	13	more	more	RBR
9936	3296	14	extensive	extensive	JJ
9936	3296	15	use	use	NN
9936	3296	16	than	than	IN
9936	3296	17	is	be	VBZ
9936	3296	18	generally	generally	RB
9936	3296	19	made	make	VBN
9936	3296	20	of	of	IN
9936	3296	21	it	-PRON-	PRP
9936	3296	22	.	.	.
9936	3297	1	As	as	IN
9936	3297	2	a	a	DT
9936	3297	3	rule	rule	NN
9936	3297	4	,	,	,
9936	3297	5	its	-PRON-	PRP$
9936	3297	6	price	price	NN
9936	3297	7	is	be	VBZ
9936	3297	8	about	about	RB
9936	3297	9	the	the	DT
9936	3297	10	same	same	JJ
9936	3297	11	as	as	IN
9936	3297	12	that	that	DT
9936	3297	13	of	of	IN
9936	3297	14	lettuce	lettuce	NN
9936	3297	15	,	,	,
9936	3297	16	so	so	IN
9936	3297	17	it	-PRON-	PRP
9936	3297	18	should	should	MD
9936	3297	19	be	be	VB
9936	3297	20	substituted	substitute	VBN
9936	3297	21	frequently	frequently	RB
9936	3297	22	for	for	IN
9936	3297	23	lettuce	lettuce	NN
9936	3297	24	to	to	TO
9936	3297	25	give	give	VB
9936	3297	26	variety	variety	NN
9936	3297	27	to	to	IN
9936	3297	28	the	the	DT
9936	3297	29	diet	diet	NN
9936	3297	30	.	.	.
9936	3298	1	To	to	TO
9936	3298	2	be	be	VB
9936	3298	3	most	most	RBS
9936	3298	4	satisfactory	satisfactory	JJ
9936	3298	5	,	,	,
9936	3298	6	endive	endive	JJ
9936	3298	7	should	should	MD
9936	3298	8	be	be	VB
9936	3298	9	bought	buy	VBN
9936	3298	10	when	when	WRB
9936	3298	11	it	-PRON-	PRP
9936	3298	12	is	be	VBZ
9936	3298	13	fresh	fresh	JJ
9936	3298	14	and	and	CC
9936	3298	15	unwithered	unwithered	JJ
9936	3298	16	and	and	CC
9936	3298	17	kept	keep	VBD
9936	3298	18	until	until	IN
9936	3298	19	used	use	VBN
9936	3298	20	in	in	IN
9936	3298	21	a	a	DT
9936	3298	22	cool	cool	JJ
9936	3298	23	,	,	,
9936	3298	24	damp	damp	JJ
9936	3298	25	place	place	NN
9936	3298	26	.	.	.
9936	3299	1	A	a	DT
9936	3299	2	good	good	JJ
9936	3299	3	plan	plan	NN
9936	3299	4	is	be	VBZ
9936	3299	5	to	to	TO
9936	3299	6	wrap	wrap	VB
9936	3299	7	such	such	JJ
9936	3299	8	vegetables	vegetable	NNS
9936	3299	9	in	in	IN
9936	3299	10	a	a	DT
9936	3299	11	damp	damp	JJ
9936	3299	12	cloth	cloth	NN
9936	3299	13	.	.	.
9936	3300	1	If	if	IN
9936	3300	2	,	,	,
9936	3300	3	upon	upon	IN
9936	3300	4	using	use	VBG
9936	3300	5	,	,	,
9936	3300	6	endive	endive	JJ
9936	3300	7	appears	appear	VBZ
9936	3300	8	to	to	TO
9936	3300	9	be	be	VB
9936	3300	10	withered	wither	VBN
9936	3300	11	,	,	,
9936	3300	12	it	-PRON-	PRP
9936	3300	13	may	may	MD
9936	3300	14	be	be	VB
9936	3300	15	freshened	freshen	VBN
9936	3300	16	by	by	IN
9936	3300	17	placing	place	VBG
9936	3300	18	it	-PRON-	PRP
9936	3300	19	in	in	IN
9936	3300	20	a	a	DT
9936	3300	21	pan	pan	NN
9936	3300	22	of	of	IN
9936	3300	23	cold	cold	JJ
9936	3300	24	water	water	NN
9936	3300	25	and	and	CC
9936	3300	26	allowing	allow	VBG
9936	3300	27	it	-PRON-	PRP
9936	3300	28	to	to	TO
9936	3300	29	remain	remain	VB
9936	3300	30	there	there	RB
9936	3300	31	for	for	IN
9936	3300	32	a	a	DT
9936	3300	33	short	short	JJ
9936	3300	34	time	time	NN
9936	3300	35	.	.	.
9936	3301	1	When	when	WRB
9936	3301	2	endive	endive	JJ
9936	3301	3	is	be	VBZ
9936	3301	4	used	use	VBN
9936	3301	5	as	as	IN
9936	3301	6	a	a	DT
9936	3301	7	salad	salad	NN
9936	3301	8	,	,	,
9936	3301	9	it	-PRON-	PRP
9936	3301	10	may	may	MD
9936	3301	11	be	be	VB
9936	3301	12	served	serve	VBN
9936	3301	13	merely	merely	RB
9936	3301	14	with	with	IN
9936	3301	15	a	a	DT
9936	3301	16	salad	salad	NN
9936	3301	17	dressing	dressing	NN
9936	3301	18	of	of	IN
9936	3301	19	some	some	DT
9936	3301	20	kind	kind	NN
9936	3301	21	or	or	CC
9936	3301	22	it	-PRON-	PRP
9936	3301	23	may	may	MD
9936	3301	24	be	be	VB
9936	3301	25	combined	combine	VBN
9936	3301	26	with	with	IN
9936	3301	27	other	other	JJ
9936	3301	28	vegetables	vegetable	NNS
9936	3301	29	before	before	IN
9936	3301	30	applying	apply	VBG
9936	3301	31	the	the	DT
9936	3301	32	dressing	dressing	NN
9936	3301	33	.	.	.
9936	3302	1	Escarole	escarole	NN
9936	3302	2	and	and	CC
9936	3302	3	chicory	chicory	NN
9936	3302	4	,	,	,
9936	3302	5	which	which	WDT
9936	3302	6	are	be	VBP
9936	3302	7	much	much	RB
9936	3302	8	used	use	VBN
9936	3302	9	as	as	IN
9936	3302	10	greens	green	NNS
9936	3302	11	,	,	,
9936	3302	12	should	should	MD
9936	3302	13	be	be	VB
9936	3302	14	prepared	prepare	VBN
9936	3302	15	and	and	CC
9936	3302	16	cooked	cook	VBN
9936	3302	17	according	accord	VBG
9936	3302	18	to	to	IN
9936	3302	19	the	the	DT
9936	3302	20	directions	direction	NNS
9936	3302	21	given	give	VBN
9936	3302	22	in	in	IN
9936	3302	23	Art	art	NN
9936	3302	24	.	.	.
9936	3303	1	3	3	LS
9936	3303	2	.	.	.
9936	3304	1	LETTUCES	LETTUCES	NNP
9936	3304	2	9	9	CD
9936	3304	3	.	.	.
9936	3305	1	Lettuce	lettuce	NN
9936	3305	2	is	be	VBZ
9936	3305	3	a	a	DT
9936	3305	4	well	well	RB
9936	3305	5	-	-	HYPH
9936	3305	6	known	know	VBN
9936	3305	7	herb	herb	NN
9936	3305	8	that	that	WDT
9936	3305	9	is	be	VBZ
9936	3305	10	much	much	RB
9936	3305	11	used	use	VBN
9936	3305	12	as	as	IN
9936	3305	13	a	a	DT
9936	3305	14	salad	salad	NN
9936	3305	15	vegetable	vegetable	NN
9936	3305	16	.	.	.
9936	3306	1	There	there	EX
9936	3306	2	are	be	VBP
9936	3306	3	numerous	numerous	JJ
9936	3306	4	varieties	variety	NNS
9936	3306	5	of	of	IN
9936	3306	6	lettuce	lettuce	NN
9936	3306	7	,	,	,
9936	3306	8	but	but	CC
9936	3306	9	these	these	DT
9936	3306	10	may	may	MD
9936	3306	11	be	be	VB
9936	3306	12	reduced	reduce	VBN
9936	3306	13	to	to	IN
9936	3306	14	the	the	DT
9936	3306	15	two	two	CD
9936	3306	16	kinds	kind	NNS
9936	3306	17	shown	show	VBN
9936	3306	18	in	in	IN
9936	3306	19	Fig	Fig	NNP
9936	3306	20	.	.	.
9936	3307	1	2	2	LS
9936	3307	2	,	,	,
9936	3307	3	_	_	NNP
9936	3307	4	leaf	leaf	NN
9936	3307	5	lettuce	lettuce	NN
9936	3307	6	_	_	NNP
9936	3307	7	on	on	IN
9936	3307	8	the	the	DT
9936	3307	9	right	right	NN
9936	3307	10	and	and	CC
9936	3307	11	_	_	NNP
9936	3307	12	head	head	NN
9936	3307	13	lettuce	lettuce	NN
9936	3307	14	_	_	NNP
9936	3307	15	on	on	IN
9936	3307	16	the	the	DT
9936	3307	17	left	left	NN
9936	3307	18	.	.	.
9936	3308	1	Leaf	leaf	NN
9936	3308	2	lettuce	lettuce	NN
9936	3308	3	,	,	,
9936	3308	4	which	which	WDT
9936	3308	5	is	be	VBZ
9936	3308	6	more	more	RBR
9936	3308	7	often	often	RB
9936	3308	8	used	use	VBN
9936	3308	9	for	for	IN
9936	3308	10	garnishing	garnish	VBG
9936	3308	11	than	than	IN
9936	3308	12	for	for	IN
9936	3308	13	any	any	DT
9936	3308	14	other	other	JJ
9936	3308	15	purpose	purpose	NN
9936	3308	16	,	,	,
9936	3308	17	has	have	VBZ
9936	3308	18	firm	firm	NN
9936	3308	19	,	,	,
9936	3308	20	crisp	crisp	JJ
9936	3308	21	,	,	,
9936	3308	22	green	green	JJ
9936	3308	23	,	,	,
9936	3308	24	upright	upright	JJ
9936	3308	25	leaves	leave	NNS
9936	3308	26	;	;	:
9936	3308	27	on	on	IN
9936	3308	28	the	the	DT
9936	3308	29	other	other	JJ
9936	3308	30	hand	hand	NN
9936	3308	31	,	,	,
9936	3308	32	head	head	NN
9936	3308	33	lettuce	lettuce	NN
9936	3308	34	has	have	VBZ
9936	3308	35	round	round	JJ
9936	3308	36	leaves	leave	NNS
9936	3308	37	forming	form	VBG
9936	3308	38	a	a	DT
9936	3308	39	compact	compact	JJ
9936	3308	40	head	head	NN
9936	3308	41	,	,	,
9936	3308	42	like	like	IN
9936	3308	43	cabbage	cabbage	NN
9936	3308	44	.	.	.
9936	3309	1	The	the	DT
9936	3309	2	outside	outside	JJ
9936	3309	3	leaves	leave	NNS
9936	3309	4	of	of	IN
9936	3309	5	head	head	NN
9936	3309	6	lettuce	lettuce	NN
9936	3309	7	are	be	VBP
9936	3309	8	green	green	JJ
9936	3309	9	,	,	,
9936	3309	10	but	but	CC
9936	3309	11	the	the	DT
9936	3309	12	inside	inside	JJ
9936	3309	13	ones	one	NNS
9936	3309	14	are	be	VBP
9936	3309	15	usually	usually	RB
9936	3309	16	bleached	bleach	VBN
9936	3309	17	by	by	IN
9936	3309	18	the	the	DT
9936	3309	19	exclusion	exclusion	NN
9936	3309	20	of	of	IN
9936	3309	21	light	light	NN
9936	3309	22	,	,	,
9936	3309	23	as	as	IN
9936	3309	24	are	be	VBP
9936	3309	25	those	those	DT
9936	3309	26	of	of	IN
9936	3309	27	cabbage	cabbage	NN
9936	3309	28	and	and	CC
9936	3309	29	endive	endive	JJ
9936	3309	30	.	.	.
9936	3310	1	These	these	DT
9936	3310	2	inside	inside	JJ
9936	3310	3	leaves	leave	NNS
9936	3310	4	are	be	VBP
9936	3310	5	more	more	RBR
9936	3310	6	tender	tender	JJ
9936	3310	7	than	than	IN
9936	3310	8	the	the	DT
9936	3310	9	others	other	NNS
9936	3310	10	,	,	,
9936	3310	11	and	and	CC
9936	3310	12	hence	hence	RB
9936	3310	13	more	more	JJR
9936	3310	14	to	to	TO
9936	3310	15	be	be	VB
9936	3310	16	desired	desire	VBN
9936	3310	17	as	as	IN
9936	3310	18	a	a	DT
9936	3310	19	salad	salad	NN
9936	3310	20	vegetable	vegetable	NN
9936	3310	21	than	than	IN
9936	3310	22	the	the	DT
9936	3310	23	unbleached	unbleached	JJ
9936	3310	24	variety	variety	NN
9936	3310	25	.	.	.
9936	3311	1	In	in	IN
9936	3311	2	food	food	NN
9936	3311	3	value	value	NN
9936	3311	4	,	,	,
9936	3311	5	lettuce	lettuce	NN
9936	3311	6	compares	compare	VBZ
9936	3311	7	closely	closely	RB
9936	3311	8	with	with	IN
9936	3311	9	other	other	JJ
9936	3311	10	varieties	variety	NNS
9936	3311	11	of	of	IN
9936	3311	12	greens	green	NNS
9936	3311	13	and	and	CC
9936	3311	14	is	be	VBZ
9936	3311	15	high	high	JJ
9936	3311	16	in	in	IN
9936	3311	17	the	the	DT
9936	3311	18	same	same	JJ
9936	3311	19	mineral	mineral	NN
9936	3311	20	salts	salt	VBZ
9936	3311	21	that	that	IN
9936	3311	22	they	-PRON-	PRP
9936	3311	23	are	be	VBP
9936	3311	24	.	.	.
9936	3312	1	The	the	DT
9936	3312	2	bleached	bleached	JJ
9936	3312	3	leaves	leave	NNS
9936	3312	4	do	do	VBP
9936	3312	5	not	not	RB
9936	3312	6	contain	contain	VB
9936	3312	7	so	so	RB
9936	3312	8	much	much	JJ
9936	3312	9	iron	iron	NN
9936	3312	10	as	as	IN
9936	3312	11	the	the	DT
9936	3312	12	green	green	JJ
9936	3312	13	ones	one	NNS
9936	3312	14	.	.	.
9936	3313	1	[	[	-LRB-
9936	3313	2	Illustration	illustration	NN
9936	3313	3	:	:	:
9936	3313	4	FIG	FIG	NNP
9936	3313	5	.	.	.
9936	3314	1	2	2	LS
9936	3314	2	]	]	-RRB-
9936	3314	3	10	10	CD
9936	3314	4	.	.	.
9936	3315	1	As	as	IN
9936	3315	2	has	have	VBZ
9936	3315	3	already	already	RB
9936	3315	4	been	be	VBN
9936	3315	5	implied	imply	VBN
9936	3315	6	,	,	,
9936	3315	7	lettuce	lettuce	NN
9936	3315	8	finds	find	VBZ
9936	3315	9	its	-PRON-	PRP$
9936	3315	10	principal	principal	JJ
9936	3315	11	use	use	NN
9936	3315	12	in	in	IN
9936	3315	13	garnishing	garnish	VBG
9936	3315	14	salads	salad	NNS
9936	3315	15	.	.	.
9936	3316	1	When	when	WRB
9936	3316	2	used	use	VBN
9936	3316	3	for	for	IN
9936	3316	4	this	this	DT
9936	3316	5	purpose	purpose	NN
9936	3316	6	,	,	,
9936	3316	7	it	-PRON-	PRP
9936	3316	8	should	should	MD
9936	3316	9	be	be	VB
9936	3316	10	eaten	eat	VBN
9936	3316	11	along	along	IN
9936	3316	12	with	with	IN
9936	3316	13	the	the	DT
9936	3316	14	salad	salad	NN
9936	3316	15	,	,	,
9936	3316	16	for	for	IN
9936	3316	17	it	-PRON-	PRP
9936	3316	18	is	be	VBZ
9936	3316	19	too	too	RB
9936	3316	20	valuable	valuable	JJ
9936	3316	21	to	to	TO
9936	3316	22	be	be	VB
9936	3316	23	wasted	waste	VBN
9936	3316	24	.	.	.
9936	3317	1	Since	since	IN
9936	3317	2	the	the	DT
9936	3317	3	coarse	coarse	JJ
9936	3317	4	outside	outside	IN
9936	3317	5	leaves	leave	NNS
9936	3317	6	of	of	IN
9936	3317	7	a	a	DT
9936	3317	8	stalk	stalk	NN
9936	3317	9	or	or	CC
9936	3317	10	a	a	DT
9936	3317	11	head	head	NN
9936	3317	12	of	of	IN
9936	3317	13	lettuce	lettuce	NN
9936	3317	14	do	do	VBP
9936	3317	15	not	not	RB
9936	3317	16	look	look	VB
9936	3317	17	so	so	RB
9936	3317	18	well	well	RB
9936	3317	19	as	as	IN
9936	3317	20	the	the	DT
9936	3317	21	tender	tender	NN
9936	3317	22	bleached	bleach	VBN
9936	3317	23	ones	one	NNS
9936	3317	24	,	,	,
9936	3317	25	they	-PRON-	PRP
9936	3317	26	are	be	VBP
9936	3317	27	often	often	RB
9936	3317	28	rejected	reject	VBN
9936	3317	29	,	,	,
9936	3317	30	but	but	CC
9936	3317	31	this	this	DT
9936	3317	32	should	should	MD
9936	3317	33	not	not	RB
9936	3317	34	be	be	VB
9936	3317	35	done	do	VBN
9936	3317	36	,	,	,
9936	3317	37	for	for	IN
9936	3317	38	use	use	NN
9936	3317	39	can	can	MD
9936	3317	40	also	also	RB
9936	3317	41	be	be	VB
9936	3317	42	made	make	VBN
9936	3317	43	of	of	IN
9936	3317	44	them	-PRON-	PRP
9936	3317	45	.	.	.
9936	3318	1	For	for	IN
9936	3318	2	instance	instance	NN
9936	3318	3	,	,	,
9936	3318	4	such	such	JJ
9936	3318	5	leaves	leave	NNS
9936	3318	6	may	may	MD
9936	3318	7	be	be	VB
9936	3318	8	shredded	shred	VBN
9936	3318	9	into	into	IN
9936	3318	10	narrow	narrow	JJ
9936	3318	11	strips	strip	NNS
9936	3318	12	and	and	CC
9936	3318	13	used	use	VBD
9936	3318	14	as	as	IN
9936	3318	15	a	a	DT
9936	3318	16	foundation	foundation	NN
9936	3318	17	for	for	IN
9936	3318	18	salads	salad	NNS
9936	3318	19	that	that	WDT
9936	3318	20	will	will	MD
9936	3318	21	be	be	VB
9936	3318	22	just	just	RB
9936	3318	23	as	as	RB
9936	3318	24	attractive	attractive	JJ
9936	3318	25	as	as	IN
9936	3318	26	those	those	DT
9936	3318	27	having	have	VBG
9936	3318	28	a	a	DT
9936	3318	29	single	single	JJ
9936	3318	30	lettuce	lettuce	NN
9936	3318	31	leaf	leaf	NN
9936	3318	32	for	for	IN
9936	3318	33	a	a	DT
9936	3318	34	garnish	garnish	NN
9936	3318	35	.	.	.
9936	3319	1	When	when	WRB
9936	3319	2	it	-PRON-	PRP
9936	3319	3	is	be	VBZ
9936	3319	4	realized	realize	VBN
9936	3319	5	that	that	IN
9936	3319	6	the	the	DT
9936	3319	7	outside	outside	JJ
9936	3319	8	leaves	leave	NNS
9936	3319	9	are	be	VBP
9936	3319	10	purchased	purchase	VBN
9936	3319	11	at	at	IN
9936	3319	12	the	the	DT
9936	3319	13	same	same	JJ
9936	3319	14	price	price	NN
9936	3319	15	as	as	IN
9936	3319	16	the	the	DT
9936	3319	17	more	more	RBR
9936	3319	18	delicate	delicate	JJ
9936	3319	19	parts	part	NNS
9936	3319	20	of	of	IN
9936	3319	21	the	the	DT
9936	3319	22	lettuce	lettuce	NN
9936	3319	23	,	,	,
9936	3319	24	it	-PRON-	PRP
9936	3319	25	can	can	MD
9936	3319	26	readily	readily	RB
9936	3319	27	be	be	VB
9936	3319	28	understood	understand	VBN
9936	3319	29	why	why	WRB
9936	3319	30	they	-PRON-	PRP
9936	3319	31	also	also	RB
9936	3319	32	should	should	MD
9936	3319	33	be	be	VB
9936	3319	34	utilized	utilize	VBN
9936	3319	35	as	as	IN
9936	3319	36	food	food	NN
9936	3319	37	.	.	.
9936	3320	1	Most	Most	JJS
9936	3320	2	of	of	IN
9936	3320	3	the	the	DT
9936	3320	4	garden	garden	NN
9936	3320	5	varieties	variety	NNS
9936	3320	6	of	of	IN
9936	3320	7	lettuce	lettuce	NN
9936	3320	8	,	,	,
9936	3320	9	especially	especially	RB
9936	3320	10	when	when	WRB
9936	3320	11	they	-PRON-	PRP
9936	3320	12	have	have	VBP
9936	3320	13	grown	grow	VBN
9936	3320	14	very	very	RB
9936	3320	15	large	large	JJ
9936	3320	16	,	,	,
9936	3320	17	are	be	VBP
9936	3320	18	frequently	frequently	RB
9936	3320	19	cooked	cook	VBN
9936	3320	20	as	as	IN
9936	3320	21	greens	green	NNS
9936	3320	22	.	.	.
9936	3321	1	When	when	WRB
9936	3321	2	used	use	VBN
9936	3321	3	in	in	IN
9936	3321	4	this	this	DT
9936	3321	5	way	way	NN
9936	3321	6	,	,	,
9936	3321	7	lettuce	lettuce	NN
9936	3321	8	is	be	VBZ
9936	3321	9	prepared	prepared	JJ
9936	3321	10	,	,	,
9936	3321	11	as	as	IN
9936	3321	12	are	be	VBP
9936	3321	13	other	other	JJ
9936	3321	14	greens	green	NNS
9936	3321	15	,	,	,
9936	3321	16	according	accord	VBG
9936	3321	17	to	to	IN
9936	3321	18	the	the	DT
9936	3321	19	directions	direction	NNS
9936	3321	20	given	give	VBN
9936	3321	21	in	in	IN
9936	3321	22	Art	art	NN
9936	3321	23	.	.	.
9936	3322	1	3	3	LS
9936	3322	2	.	.	.
9936	3323	1	This	this	DT
9936	3323	2	vegetable	vegetable	NN
9936	3323	3	also	also	RB
9936	3323	4	makes	make	VBZ
9936	3323	5	an	an	DT
9936	3323	6	appetizing	appetize	VBG
9936	3323	7	dish	dish	NN
9936	3323	8	when	when	WRB
9936	3323	9	it	-PRON-	PRP
9936	3323	10	is	be	VBZ
9936	3323	11	prepared	prepare	VBN
9936	3323	12	with	with	IN
9936	3323	13	a	a	DT
9936	3323	14	sauce	sauce	NN
9936	3323	15	and	and	CC
9936	3323	16	served	serve	VBD
9936	3323	17	hot	hot	JJ
9936	3323	18	in	in	IN
9936	3323	19	the	the	DT
9936	3323	20	same	same	JJ
9936	3323	21	way	way	NN
9936	3323	22	as	as	IN
9936	3323	23	dandelion	dandelion	NN
9936	3323	24	.	.	.
9936	3324	1	SPINACH	SPINACH	NNP
9936	3324	2	11	11	CD
9936	3324	3	.	.	.
9936	3325	1	SPINACH	SPINACH	NNP
9936	3325	2	,	,	,
9936	3325	3	which	which	WDT
9936	3325	4	is	be	VBZ
9936	3325	5	shown	show	VBN
9936	3325	6	in	in	IN
9936	3325	7	Fig	Fig	NNP
9936	3325	8	.	.	.
9936	3326	1	1	1	CD
9936	3326	2	,	,	,
9936	3326	3	consists	consist	VBZ
9936	3326	4	of	of	IN
9936	3326	5	the	the	DT
9936	3326	6	large	large	JJ
9936	3326	7	,	,	,
9936	3326	8	fleshy	fleshy	NN
9936	3326	9	,	,	,
9936	3326	10	deep	deep	JJ
9936	3326	11	-	-	HYPH
9936	3326	12	green	green	JJ
9936	3326	13	leaves	leave	NNS
9936	3326	14	of	of	IN
9936	3326	15	a	a	DT
9936	3326	16	garden	garden	NN
9936	3326	17	herb	herb	NN
9936	3326	18	much	much	RB
9936	3326	19	used	use	VBD
9936	3326	20	as	as	IN
9936	3326	21	a	a	DT
9936	3326	22	green	green	NN
9936	3326	23	for	for	IN
9936	3326	24	food	food	NN
9936	3326	25	.	.	.
9936	3327	1	In	in	IN
9936	3327	2	fact	fact	NN
9936	3327	3	,	,	,
9936	3327	4	this	this	DT
9936	3327	5	is	be	VBZ
9936	3327	6	one	one	CD
9936	3327	7	of	of	IN
9936	3327	8	the	the	DT
9936	3327	9	most	most	RBS
9936	3327	10	popular	popular	JJ
9936	3327	11	varieties	variety	NNS
9936	3327	12	of	of	IN
9936	3327	13	greens	green	NNS
9936	3327	14	and	and	CC
9936	3327	15	is	be	VBZ
9936	3327	16	used	use	VBN
9936	3327	17	more	more	RBR
9936	3327	18	extensively	extensively	RB
9936	3327	19	than	than	IN
9936	3327	20	any	any	DT
9936	3327	21	other	other	JJ
9936	3327	22	.	.	.
9936	3328	1	Many	many	JJ
9936	3328	2	varieties	variety	NNS
9936	3328	3	of	of	IN
9936	3328	4	spinach	spinach	NN
9936	3328	5	are	be	VBP
9936	3328	6	grown	grow	VBN
9936	3328	7	,	,	,
9936	3328	8	but	but	CC
9936	3328	9	all	all	DT
9936	3328	10	of	of	IN
9936	3328	11	them	-PRON-	PRP
9936	3328	12	are	be	VBP
9936	3328	13	used	use	VBN
9936	3328	14	in	in	IN
9936	3328	15	just	just	RB
9936	3328	16	the	the	DT
9936	3328	17	same	same	JJ
9936	3328	18	way	way	NN
9936	3328	19	.	.	.
9936	3329	1	It	-PRON-	PRP
9936	3329	2	is	be	VBZ
9936	3329	3	slightly	slightly	RB
9936	3329	4	higher	high	JJR
9936	3329	5	in	in	IN
9936	3329	6	food	food	NN
9936	3329	7	value	value	NN
9936	3329	8	than	than	IN
9936	3329	9	lettuce	lettuce	NN
9936	3329	10	and	and	CC
9936	3329	11	endive	endive	JJ
9936	3329	12	,	,	,
9936	3329	13	but	but	CC
9936	3329	14	lower	low	JJR
9936	3329	15	than	than	IN
9936	3329	16	dandelion	dandelion	NN
9936	3329	17	.	.	.
9936	3330	1	However	however	RB
9936	3330	2	,	,	,
9936	3330	3	it	-PRON-	PRP
9936	3330	4	is	be	VBZ
9936	3330	5	a	a	DT
9936	3330	6	valuable	valuable	JJ
9936	3330	7	food	food	NN
9936	3330	8	in	in	IN
9936	3330	9	the	the	DT
9936	3330	10	diet	diet	NN
9936	3330	11	because	because	IN
9936	3330	12	of	of	IN
9936	3330	13	the	the	DT
9936	3330	14	large	large	JJ
9936	3330	15	quantity	quantity	NN
9936	3330	16	of	of	IN
9936	3330	17	iron	iron	NN
9936	3330	18	it	-PRON-	PRP
9936	3330	19	contains	contain	VBZ
9936	3330	20	,	,	,
9936	3330	21	and	and	CC
9936	3330	22	many	many	JJ
9936	3330	23	persons	person	NNS
9936	3330	24	eat	eat	VBP
9936	3330	25	it	-PRON-	PRP
9936	3330	26	not	not	RB
9936	3330	27	so	so	RB
9936	3330	28	much	much	RB
9936	3330	29	because	because	IN
9936	3330	30	they	-PRON-	PRP
9936	3330	31	like	like	VBP
9936	3330	32	it	-PRON-	PRP
9936	3330	33	but	but	CC
9936	3330	34	because	because	IN
9936	3330	35	they	-PRON-	PRP
9936	3330	36	believe	believe	VBP
9936	3330	37	it	-PRON-	PRP
9936	3330	38	is	be	VBZ
9936	3330	39	good	good	JJ
9936	3330	40	for	for	IN
9936	3330	41	them	-PRON-	PRP
9936	3330	42	.	.	.
9936	3331	1	[	[	-LRB-
9936	3331	2	Illustration	illustration	NN
9936	3331	3	:	:	:
9936	3331	4	FIG	FIG	NNP
9936	3331	5	.	.	.
9936	3332	1	3	3	LS
9936	3332	2	]	]	-RRB-
9936	3332	3	12	12	CD
9936	3332	4	.	.	.
9936	3333	1	Some	some	DT
9936	3333	2	kinds	kind	NNS
9936	3333	3	of	of	IN
9936	3333	4	spinach	spinach	NN
9936	3333	5	do	do	VBP
9936	3333	6	not	not	RB
9936	3333	7	keep	keep	VB
9936	3333	8	for	for	IN
9936	3333	9	long	long	JJ
9936	3333	10	periods	period	NNS
9936	3333	11	of	of	IN
9936	3333	12	time	time	NN
9936	3333	13	.	.	.
9936	3334	1	Therefore	therefore	RB
9936	3334	2	,	,	,
9936	3334	3	in	in	IN
9936	3334	4	order	order	NN
9936	3334	5	to	to	TO
9936	3334	6	avoid	avoid	VB
9936	3334	7	any	any	DT
9936	3334	8	waste	waste	NN
9936	3334	9	,	,	,
9936	3334	10	spinach	spinach	NN
9936	3334	11	should	should	MD
9936	3334	12	always	always	RB
9936	3334	13	be	be	VB
9936	3334	14	very	very	RB
9936	3334	15	fresh	fresh	JJ
9936	3334	16	when	when	WRB
9936	3334	17	purchased	purchase	VBN
9936	3334	18	and	and	CC
9936	3334	19	should	should	MD
9936	3334	20	be	be	VB
9936	3334	21	used	use	VBN
9936	3334	22	as	as	RB
9936	3334	23	soon	soon	RB
9936	3334	24	as	as	IN
9936	3334	25	possible	possible	JJ
9936	3334	26	after	after	IN
9936	3334	27	it	-PRON-	PRP
9936	3334	28	is	be	VBZ
9936	3334	29	obtained	obtain	VBN
9936	3334	30	.	.	.
9936	3335	1	It	-PRON-	PRP
9936	3335	2	may	may	MD
9936	3335	3	be	be	VB
9936	3335	4	prepared	prepare	VBN
9936	3335	5	in	in	IN
9936	3335	6	a	a	DT
9936	3335	7	greater	great	JJR
9936	3335	8	number	number	NN
9936	3335	9	of	of	IN
9936	3335	10	ways	way	NNS
9936	3335	11	than	than	IN
9936	3335	12	most	most	JJS
9936	3335	13	of	of	IN
9936	3335	14	the	the	DT
9936	3335	15	other	other	JJ
9936	3335	16	greens	green	NNS
9936	3335	17	except	except	IN
9936	3335	18	,	,	,
9936	3335	19	perhaps	perhaps	RB
9936	3335	20	,	,	,
9936	3335	21	those	those	DT
9936	3335	22	used	use	VBN
9936	3335	23	for	for	IN
9936	3335	24	salads	salad	NNS
9936	3335	25	.	.	.
9936	3336	1	For	for	IN
9936	3336	2	instance	instance	NN
9936	3336	3	,	,	,
9936	3336	4	it	-PRON-	PRP
9936	3336	5	is	be	VBZ
9936	3336	6	served	serve	VBN
9936	3336	7	with	with	IN
9936	3336	8	entrÃ	entrÃ	NNP
9936	3336	9	©	©	NNP
9936	3336	10	es	es	NN
9936	3336	11	of	of	IN
9936	3336	12	various	various	JJ
9936	3336	13	kinds	kind	NNS
9936	3336	14	,	,	,
9936	3336	15	is	be	VBZ
9936	3336	16	combined	combine	VBN
9936	3336	17	with	with	IN
9936	3336	18	meat	meat	NN
9936	3336	19	,	,	,
9936	3336	20	ham	ham	NN
9936	3336	21	and	and	CC
9936	3336	22	spinach	spinach	NN
9936	3336	23	being	be	VBG
9936	3336	24	a	a	DT
9936	3336	25	much	much	RB
9936	3336	26	used	use	VBN
9936	3336	27	combination	combination	NN
9936	3336	28	,	,	,
9936	3336	29	or	or	CC
9936	3336	30	is	be	VBZ
9936	3336	31	made	make	VBN
9936	3336	32	into	into	IN
9936	3336	33	a	a	DT
9936	3336	34	purÃ	purã	NN
9936	3336	35	©	©	NN
9936	3336	36	e	e	NN
9936	3336	37	by	by	IN
9936	3336	38	forcing	force	VBG
9936	3336	39	it	-PRON-	PRP
9936	3336	40	through	through	IN
9936	3336	41	a	a	DT
9936	3336	42	sieve	sieve	NN
9936	3336	43	and	and	CC
9936	3336	44	then	then	RB
9936	3336	45	used	use	VBN
9936	3336	46	in	in	IN
9936	3336	47	the	the	DT
9936	3336	48	making	making	NN
9936	3336	49	of	of	IN
9936	3336	50	soup	soup	NN
9936	3336	51	or	or	CC
9936	3336	52	soufflÃ	soufflÃ	NNP
9936	3336	53	©	©	NNP
9936	3336	54	.	.	.
9936	3337	1	Then	then	RB
9936	3337	2	,	,	,
9936	3337	3	again	again	RB
9936	3337	4	,	,	,
9936	3337	5	spinach	spinach	NN
9936	3337	6	is	be	VBZ
9936	3337	7	often	often	RB
9936	3337	8	boiled	boil	VBN
9936	3337	9	and	and	CC
9936	3337	10	pressed	press	VBN
9936	3337	11	into	into	IN
9936	3337	12	small	small	JJ
9936	3337	13	cups	cup	NNS
9936	3337	14	to	to	TO
9936	3337	15	form	form	VB
9936	3337	16	molds	mold	NNS
9936	3337	17	like	like	IN
9936	3337	18	the	the	DT
9936	3337	19	one	one	CD
9936	3337	20	shown	show	VBN
9936	3337	21	in	in	IN
9936	3337	22	Fig	Fig	NNP
9936	3337	23	.	.	.
9936	3338	1	3	3	LS
9936	3338	2	.	.	.
9936	3339	1	Such	such	PDT
9936	3339	2	a	a	DT
9936	3339	3	mold	mold	NN
9936	3339	4	may	may	MD
9936	3339	5	be	be	VB
9936	3339	6	used	use	VBN
9936	3339	7	to	to	TO
9936	3339	8	garnish	garnish	VB
9936	3339	9	a	a	DT
9936	3339	10	dish	dish	NN
9936	3339	11	of	of	IN
9936	3339	12	some	some	DT
9936	3339	13	sort	sort	NN
9936	3339	14	or	or	CC
9936	3339	15	,	,	,
9936	3339	16	as	as	IN
9936	3339	17	here	here	RB
9936	3339	18	shown	show	VBN
9936	3339	19	,	,	,
9936	3339	20	may	may	MD
9936	3339	21	be	be	VB
9936	3339	22	garnished	garnish	VBN
9936	3339	23	with	with	IN
9936	3339	24	a	a	DT
9936	3339	25	slice	slice	NN
9936	3339	26	of	of	IN
9936	3339	27	hard	hard	RB
9936	3339	28	-	-	HYPH
9936	3339	29	cooked	cook	VBN
9936	3339	30	egg	egg	NN
9936	3339	31	.	.	.
9936	3340	1	When	when	WRB
9936	3340	2	spinach	spinach	NN
9936	3340	3	is	be	VBZ
9936	3340	4	used	use	VBN
9936	3340	5	in	in	IN
9936	3340	6	any	any	DT
9936	3340	7	of	of	IN
9936	3340	8	these	these	DT
9936	3340	9	ways	way	NNS
9936	3340	10	,	,	,
9936	3340	11	it	-PRON-	PRP
9936	3340	12	should	should	MD
9936	3340	13	first	first	RB
9936	3340	14	be	be	VB
9936	3340	15	cooked	cook	VBN
9936	3340	16	according	accord	VBG
9936	3340	17	to	to	IN
9936	3340	18	the	the	DT
9936	3340	19	directions	direction	NNS
9936	3340	20	given	give	VBN
9936	3340	21	for	for	IN
9936	3340	22	the	the	DT
9936	3340	23	preparation	preparation	NN
9936	3340	24	of	of	IN
9936	3340	25	greens	green	NNS
9936	3340	26	in	in	IN
9936	3340	27	Art	art	NN
9936	3340	28	.	.	.
9936	3341	1	3	3	LS
9936	3341	2	.	.	.
9936	3342	1	13	13	CD
9936	3342	2	.	.	.
9936	3343	1	SPINACH	SPINACH	NNP
9936	3343	2	SOUFFLÃ	SOUFFLÃ	NNP
9936	3343	3	�	�	NNP
9936	3343	4	.--The	.--The	.
9936	3343	5	purÃ	purã	RB
9936	3343	6	©	©	NNP
9936	3343	7	e	e	NN
9936	3343	8	that	that	WDT
9936	3343	9	is	be	VBZ
9936	3343	10	made	make	VBN
9936	3343	11	by	by	IN
9936	3343	12	forcing	force	VBG
9936	3343	13	boiled	boil	VBN
9936	3343	14	spinach	spinach	NN
9936	3343	15	through	through	IN
9936	3343	16	a	a	DT
9936	3343	17	sieve	sieve	NN
9936	3343	18	may	may	MD
9936	3343	19	be	be	VB
9936	3343	20	used	use	VBN
9936	3343	21	in	in	IN
9936	3343	22	a	a	DT
9936	3343	23	variety	variety	NN
9936	3343	24	of	of	IN
9936	3343	25	ways	way	NNS
9936	3343	26	,	,	,
9936	3343	27	but	but	CC
9936	3343	28	none	none	NN
9936	3343	29	of	of	IN
9936	3343	30	these	these	DT
9936	3343	31	is	be	VBZ
9936	3343	32	more	more	RBR
9936	3343	33	satisfactory	satisfactory	JJ
9936	3343	34	than	than	IN
9936	3343	35	spinach	spinach	VB
9936	3343	36	soufflÃ	soufflÃ	NNP
9936	3343	37	©	©	NNP
9936	3343	38	.	.	.
9936	3344	1	When	when	WRB
9936	3344	2	made	make	VBN
9936	3344	3	according	accord	VBG
9936	3344	4	to	to	IN
9936	3344	5	the	the	DT
9936	3344	6	accompanying	accompanying	JJ
9936	3344	7	recipe	recipe	NN
9936	3344	8	,	,	,
9936	3344	9	spinach	spinach	NN
9936	3344	10	soufflÃ	soufflÃ	NNP
9936	3344	11	©	©	NNP
9936	3344	12	will	will	MD
9936	3344	13	be	be	VB
9936	3344	14	found	find	VBN
9936	3344	15	to	to	TO
9936	3344	16	be	be	VB
9936	3344	17	appetizing	appetize	VBG
9936	3344	18	as	as	RB
9936	3344	19	well	well	RB
9936	3344	20	as	as	IN
9936	3344	21	nourishing	nourish	VBG
9936	3344	22	.	.	.
9936	3345	1	SPINACH	SPINACH	NNP
9936	3345	2	SOUFFLÃ	SOUFFLÃ	NNP
9936	3345	3	�	�	NNP
9936	3345	4	(	(	-LRB-
9936	3345	5	Sufficient	sufficient	JJ
9936	3345	6	to	to	TO
9936	3345	7	Serve	serve	VB
9936	3345	8	Six	six	CD
9936	3345	9	)	)	-RRB-
9936	3345	10	2	2	CD
9936	3345	11	Tb	Tb	NNP
9936	3345	12	.	.	.
9936	3346	1	butter	butter	NN
9936	3346	2	1/2	1/2	CD
9936	3346	3	c.	c.	NN
9936	3346	4	hot	hot	JJ
9936	3346	5	milk	milk	NN
9936	3346	6	2	2	CD
9936	3346	7	Tb	Tb	NNP
9936	3346	8	.	.	.
9936	3347	1	flour	flour	NN
9936	3347	2	1	1	CD
9936	3347	3	c.	c.	NN
9936	3347	4	spinach	spinach	NN
9936	3347	5	purÃ	purã	NN
9936	3347	6	©	©	NNP
9936	3347	7	e	e	NNP
9936	3347	8	1	1	CD
9936	3347	9	tsp	tsp	NN
9936	3347	10	.	.	.
9936	3348	1	salt	salt	NN
9936	3348	2	2	2	CD
9936	3348	3	egg	egg	NN
9936	3348	4	whites	white	NNS
9936	3348	5	Dash	Dash	NNP
9936	3348	6	of	of	IN
9936	3348	7	pepper	pepper	NN
9936	3348	8	Melt	Melt	NNP
9936	3348	9	the	the	DT
9936	3348	10	butter	butter	NN
9936	3348	11	,	,	,
9936	3348	12	add	add	VB
9936	3348	13	the	the	DT
9936	3348	14	flour	flour	NN
9936	3348	15	,	,	,
9936	3348	16	salt	salt	NN
9936	3348	17	,	,	,
9936	3348	18	pepper	pepper	NN
9936	3348	19	,	,	,
9936	3348	20	and	and	CC
9936	3348	21	hot	hot	JJ
9936	3348	22	milk	milk	NN
9936	3348	23	,	,	,
9936	3348	24	and	and	CC
9936	3348	25	stir	stir	VB
9936	3348	26	in	in	IN
9936	3348	27	the	the	DT
9936	3348	28	spinach	spinach	NN
9936	3348	29	purÃ	purã	NN
9936	3348	30	©	©	NNP
9936	3348	31	e	e	NN
9936	3348	32	.	.	.
9936	3349	1	Beat	beat	VB
9936	3349	2	the	the	DT
9936	3349	3	egg	egg	NN
9936	3349	4	whites	white	NNS
9936	3349	5	stiff	stiff	JJ
9936	3349	6	and	and	CC
9936	3349	7	fold	fold	VB
9936	3349	8	them	-PRON-	PRP
9936	3349	9	into	into	IN
9936	3349	10	the	the	DT
9936	3349	11	mixture	mixture	NN
9936	3349	12	.	.	.
9936	3350	1	Grease	grease	JJ
9936	3350	2	individual	individual	JJ
9936	3350	3	baking	baking	NN
9936	3350	4	dishes	dish	NNS
9936	3350	5	or	or	CC
9936	3350	6	a	a	DT
9936	3350	7	large	large	JJ
9936	3350	8	baking	baking	NN
9936	3350	9	dish	dish	NN
9936	3350	10	and	and	CC
9936	3350	11	fill	fill	VB
9936	3350	12	two	two	CD
9936	3350	13	-	-	HYPH
9936	3350	14	thirds	third	NNS
9936	3350	15	full	full	JJ
9936	3350	16	with	with	IN
9936	3350	17	the	the	DT
9936	3350	18	mixture	mixture	NN
9936	3350	19	.	.	.
9936	3351	1	Place	place	NN
9936	3351	2	in	in	IN
9936	3351	3	a	a	DT
9936	3351	4	pan	pan	NN
9936	3351	5	of	of	IN
9936	3351	6	hot	hot	JJ
9936	3351	7	water	water	NN
9936	3351	8	and	and	CC
9936	3351	9	bake	bake	VB
9936	3351	10	in	in	RP
9936	3351	11	a	a	DT
9936	3351	12	slow	slow	JJ
9936	3351	13	oven	oven	NN
9936	3351	14	until	until	IN
9936	3351	15	firm	firm	NN
9936	3351	16	,	,	,
9936	3351	17	or	or	CC
9936	3351	18	for	for	IN
9936	3351	19	about	about	RB
9936	3351	20	20	20	CD
9936	3351	21	or	or	CC
9936	3351	22	30	30	CD
9936	3351	23	minutes	minute	NNS
9936	3351	24	.	.	.
9936	3352	1	[	[	-LRB-
9936	3352	2	Illustration	illustration	NN
9936	3352	3	:	:	:
9936	3352	4	FIG	FIG	NNP
9936	3352	5	.	.	.
9936	3353	1	4	4	LS
9936	3353	2	]	]	-RRB-
9936	3353	3	14	14	CD
9936	3353	4	.	.	.
9936	3354	1	SPINACH	SPINACH	NNP
9936	3354	2	ROYAL.--A	royal.--a	CC
9936	3354	3	very	very	RB
9936	3354	4	attractive	attractive	JJ
9936	3354	5	dish	dish	NN
9936	3354	6	can	can	MD
9936	3354	7	be	be	VB
9936	3354	8	made	make	VBN
9936	3354	9	by	by	IN
9936	3354	10	combining	combine	VBG
9936	3354	11	spinach	spinach	NN
9936	3354	12	with	with	IN
9936	3354	13	toast	toast	NN
9936	3354	14	,	,	,
9936	3354	15	hard	hard	RB
9936	3354	16	-	-	HYPH
9936	3354	17	cooked	cook	VBN
9936	3354	18	egg	egg	NN
9936	3354	19	,	,	,
9936	3354	20	and	and	CC
9936	3354	21	lemon	lemon	NN
9936	3354	22	in	in	IN
9936	3354	23	the	the	DT
9936	3354	24	manner	manner	NN
9936	3354	25	shown	show	VBN
9936	3354	26	in	in	IN
9936	3354	27	Fig	Fig	NNP
9936	3354	28	.	.	.
9936	3355	1	4	4	LS
9936	3355	2	.	.	.
9936	3356	1	This	this	DT
9936	3356	2	dish	dish	NN
9936	3356	3	is	be	VBZ
9936	3356	4	known	know	VBN
9936	3356	5	as	as	IN
9936	3356	6	_	_	NNP
9936	3356	7	spinach	spinach	NN
9936	3356	8	royal	royal	NN
9936	3356	9	_	_	NNP
9936	3356	10	,	,	,
9936	3356	11	and	and	CC
9936	3356	12	because	because	IN
9936	3356	13	of	of	IN
9936	3356	14	the	the	DT
9936	3356	15	additional	additional	JJ
9936	3356	16	ingredients	ingredient	NNS
9936	3356	17	it	-PRON-	PRP
9936	3356	18	is	be	VBZ
9936	3356	19	nutritious	nutritious	JJ
9936	3356	20	as	as	RB
9936	3356	21	well	well	RB
9936	3356	22	as	as	IN
9936	3356	23	palatable	palatable	JJ
9936	3356	24	.	.	.
9936	3357	1	SPINACH	SPINACH	NNP
9936	3357	2	ROYAL	ROYAL	NNP
9936	3357	3	(	(	-LRB-
9936	3357	4	Sufficient	sufficient	JJ
9936	3357	5	to	to	TO
9936	3357	6	Serve	serve	VB
9936	3357	7	Four	four	CD
9936	3357	8	)	)	-RRB-
9936	3357	9	1/2	1/2	CD
9936	3357	10	pk	pk	NN
9936	3357	11	.	.	.
9936	3358	1	spinach	spinach	VB
9936	3358	2	1/3	1/3	CD
9936	3358	3	c.	c.	NN
9936	3358	4	water	water	NN
9936	3358	5	1	1	CD
9936	3358	6	-	-	HYPH
9936	3358	7	1/2	1/2	CD
9936	3358	8	tsp	tsp	NN
9936	3358	9	.	.	.
9936	3359	1	salt	salt	NN
9936	3359	2	3	3	CD
9936	3359	3	Tb	Tb	NNP
9936	3359	4	.	.	.
9936	3360	1	bacon	bacon	NNP
9936	3360	2	fat	fat	NNP
9936	3360	3	or	or	CC
9936	3360	4	butter	butter	NN
9936	3360	5	3	3	CD
9936	3360	6	Tb	Tb	NNP
9936	3360	7	.	.	.
9936	3361	1	flour	flour	NN
9936	3361	2	1/8	1/8	CD
9936	3361	3	tsp	tsp	NN
9936	3361	4	.	.	.
9936	3362	1	pepper	pepper	NNP
9936	3362	2	Triangular	Triangular	NNP
9936	3362	3	pieces	piece	NNS
9936	3362	4	of	of	IN
9936	3362	5	toast	toast	NN
9936	3362	6	2	2	CD
9936	3362	7	hard	hard	RB
9936	3362	8	-	-	HYPH
9936	3362	9	cooked	cook	VBN
9936	3362	10	eggs	egg	NNS
9936	3362	11	1	1	CD
9936	3362	12	lemon	lemon	NN
9936	3362	13	Look	look	VB
9936	3362	14	the	the	DT
9936	3362	15	spinach	spinach	NN
9936	3362	16	over	over	RB
9936	3362	17	carefully	carefully	RB
9936	3362	18	and	and	CC
9936	3362	19	remove	remove	VB
9936	3362	20	all	all	DT
9936	3362	21	roots	root	NNS
9936	3362	22	and	and	CC
9936	3362	23	dead	dead	JJ
9936	3362	24	leaves	leave	NNS
9936	3362	25	.	.	.
9936	3363	1	Cut	cut	VB
9936	3363	2	the	the	DT
9936	3363	3	stalks	stalk	NNS
9936	3363	4	apart	apart	RB
9936	3363	5	and	and	CC
9936	3363	6	wash	wash	VB
9936	3363	7	them	-PRON-	PRP
9936	3363	8	thoroughly	thoroughly	RB
9936	3363	9	several	several	JJ
9936	3363	10	times	time	NNS
9936	3363	11	in	in	IN
9936	3363	12	fresh	fresh	JJ
9936	3363	13	,	,	,
9936	3363	14	clean	clean	JJ
9936	3363	15	water	water	NN
9936	3363	16	to	to	TO
9936	3363	17	remove	remove	VB
9936	3363	18	the	the	DT
9936	3363	19	sand	sand	NN
9936	3363	20	and	and	CC
9936	3363	21	dirt	dirt	NN
9936	3363	22	,	,	,
9936	3363	23	lifting	lift	VBG
9936	3363	24	the	the	DT
9936	3363	25	spinach	spinach	NN
9936	3363	26	out	out	IN
9936	3363	27	of	of	IN
9936	3363	28	the	the	DT
9936	3363	29	water	water	NN
9936	3363	30	each	each	DT
9936	3363	31	time	time	NN
9936	3363	32	instead	instead	RB
9936	3363	33	of	of	IN
9936	3363	34	pouring	pour	VBG
9936	3363	35	the	the	DT
9936	3363	36	water	water	NN
9936	3363	37	off	off	RP
9936	3363	38	.	.	.
9936	3364	1	Put	put	VB
9936	3364	2	the	the	DT
9936	3364	3	spinach	spinach	NN
9936	3364	4	into	into	IN
9936	3364	5	a	a	DT
9936	3364	6	saucepan	saucepan	NN
9936	3364	7	with	with	IN
9936	3364	8	the	the	DT
9936	3364	9	water	water	NN
9936	3364	10	.	.	.
9936	3365	1	Stir	stir	VB
9936	3365	2	frequently	frequently	RB
9936	3365	3	until	until	IN
9936	3365	4	the	the	DT
9936	3365	5	spinach	spinach	NN
9936	3365	6	is	be	VBZ
9936	3365	7	wilted	wilt	VBN
9936	3365	8	and	and	CC
9936	3365	9	there	there	EX
9936	3365	10	is	be	VBZ
9936	3365	11	sufficient	sufficient	JJ
9936	3365	12	water	water	NN
9936	3365	13	to	to	TO
9936	3365	14	boil	boil	VB
9936	3365	15	it	-PRON-	PRP
9936	3365	16	.	.	.
9936	3366	1	Add	add	VB
9936	3366	2	1	1	CD
9936	3366	3	teaspoonful	teaspoonful	NN
9936	3366	4	of	of	IN
9936	3366	5	the	the	DT
9936	3366	6	salt	salt	NN
9936	3366	7	and	and	CC
9936	3366	8	cook	cook	NN
9936	3366	9	until	until	IN
9936	3366	10	the	the	DT
9936	3366	11	leaves	leave	NNS
9936	3366	12	are	be	VBP
9936	3366	13	very	very	RB
9936	3366	14	tender	tender	JJ
9936	3366	15	,	,	,
9936	3366	16	or	or	CC
9936	3366	17	for	for	IN
9936	3366	18	about	about	RB
9936	3366	19	15	15	CD
9936	3366	20	or	or	CC
9936	3366	21	20	20	CD
9936	3366	22	minutes	minute	NNS
9936	3366	23	.	.	.
9936	3367	1	Drain	drain	VB
9936	3367	2	off	off	RP
9936	3367	3	all	all	DT
9936	3367	4	but	but	CC
9936	3367	5	about	about	RB
9936	3367	6	1/2	1/2	CD
9936	3367	7	cupful	cupful	JJ
9936	3367	8	of	of	IN
9936	3367	9	the	the	DT
9936	3367	10	liquid	liquid	NN
9936	3367	11	.	.	.
9936	3368	1	Melt	melt	VB
9936	3368	2	the	the	DT
9936	3368	3	fat	fat	NN
9936	3368	4	in	in	IN
9936	3368	5	a	a	DT
9936	3368	6	frying	fry	VBG
9936	3368	7	pan	pan	NN
9936	3368	8	,	,	,
9936	3368	9	stir	stir	VB
9936	3368	10	the	the	DT
9936	3368	11	flour	flour	NN
9936	3368	12	into	into	IN
9936	3368	13	it	-PRON-	PRP
9936	3368	14	,	,	,
9936	3368	15	brown	brown	JJ
9936	3368	16	to	to	IN
9936	3368	17	a	a	DT
9936	3368	18	golden	golden	JJ
9936	3368	19	brown	brown	NN
9936	3368	20	,	,	,
9936	3368	21	and	and	CC
9936	3368	22	then	then	RB
9936	3368	23	add	add	VB
9936	3368	24	the	the	DT
9936	3368	25	spinach	spinach	NN
9936	3368	26	,	,	,
9936	3368	27	pepper	pepper	NN
9936	3368	28	,	,	,
9936	3368	29	and	and	CC
9936	3368	30	remaining	remain	VBG
9936	3368	31	salt	salt	NN
9936	3368	32	.	.	.
9936	3369	1	Stir	stir	VB
9936	3369	2	and	and	CC
9936	3369	3	cook	cook	VB
9936	3369	4	until	until	IN
9936	3369	5	the	the	DT
9936	3369	6	flour	flour	NN
9936	3369	7	has	have	VBZ
9936	3369	8	thickened	thicken	VBN
9936	3369	9	and	and	CC
9936	3369	10	mixed	mix	VBN
9936	3369	11	well	well	RB
9936	3369	12	with	with	IN
9936	3369	13	the	the	DT
9936	3369	14	spinach	spinach	NN
9936	3369	15	.	.	.
9936	3370	1	Turn	turn	VB
9936	3370	2	out	out	RP
9936	3370	3	in	in	IN
9936	3370	4	a	a	DT
9936	3370	5	mound	mound	NN
9936	3370	6	on	on	IN
9936	3370	7	a	a	DT
9936	3370	8	platter	platter	NN
9936	3370	9	and	and	CC
9936	3370	10	place	place	VB
9936	3370	11	the	the	DT
9936	3370	12	pieces	piece	NNS
9936	3370	13	of	of	IN
9936	3370	14	toast	toast	NN
9936	3370	15	around	around	IN
9936	3370	16	the	the	DT
9936	3370	17	spinach	spinach	NN
9936	3370	18	as	as	IN
9936	3370	19	shown	show	VBN
9936	3370	20	.	.	.
9936	3371	1	Slice	slice	VB
9936	3371	2	the	the	DT
9936	3371	3	hard	hard	RB
9936	3371	4	-	-	HYPH
9936	3371	5	cooked	cook	VBN
9936	3371	6	eggs	egg	NNS
9936	3371	7	,	,	,
9936	3371	8	cut	cut	VB
9936	3371	9	the	the	DT
9936	3371	10	lemon	lemon	NN
9936	3371	11	into	into	IN
9936	3371	12	any	any	DT
9936	3371	13	desirable	desirable	JJ
9936	3371	14	shape	shape	NN
9936	3371	15	,	,	,
9936	3371	16	and	and	CC
9936	3371	17	use	use	VB
9936	3371	18	these	these	DT
9936	3371	19	to	to	TO
9936	3371	20	garnish	garnish	VB
9936	3371	21	the	the	DT
9936	3371	22	platter	platter	NN
9936	3371	23	.	.	.
9936	3372	1	In	in	IN
9936	3372	2	serving	serve	VBG
9936	3372	3	this	this	DT
9936	3372	4	dish	dish	NN
9936	3372	5	,	,	,
9936	3372	6	put	put	VB
9936	3372	7	a	a	DT
9936	3372	8	spoonful	spoonful	NN
9936	3372	9	of	of	IN
9936	3372	10	spinach	spinach	NN
9936	3372	11	on	on	IN
9936	3372	12	a	a	DT
9936	3372	13	piece	piece	NN
9936	3372	14	of	of	IN
9936	3372	15	toast	toast	NN
9936	3372	16	and	and	CC
9936	3372	17	serve	serve	VB
9936	3372	18	a	a	DT
9936	3372	19	slice	slice	NN
9936	3372	20	or	or	CC
9936	3372	21	two	two	CD
9936	3372	22	of	of	IN
9936	3372	23	egg	egg	NN
9936	3372	24	and	and	CC
9936	3372	25	lemon	lemon	NN
9936	3372	26	with	with	IN
9936	3372	27	each	each	DT
9936	3372	28	portion	portion	NN
9936	3372	29	.	.	.
9936	3373	1	15	15	CD
9936	3373	2	.	.	.
9936	3374	1	CREAMED	CREAMED	NNP
9936	3374	2	SPINACH.--After	spinach.--after	NN
9936	3374	3	spinach	spinach	NN
9936	3374	4	has	have	VBZ
9936	3374	5	been	be	VBN
9936	3374	6	boiled	boil	VBN
9936	3374	7	until	until	IN
9936	3374	8	it	-PRON-	PRP
9936	3374	9	is	be	VBZ
9936	3374	10	tender	tender	JJ
9936	3374	11	,	,	,
9936	3374	12	it	-PRON-	PRP
9936	3374	13	may	may	MD
9936	3374	14	be	be	VB
9936	3374	15	made	make	VBN
9936	3374	16	more	more	RBR
9936	3374	17	appetizing	appetizing	JJ
9936	3374	18	by	by	IN
9936	3374	19	combining	combine	VBG
9936	3374	20	it	-PRON-	PRP
9936	3374	21	with	with	IN
9936	3374	22	a	a	DT
9936	3374	23	well	well	RB
9936	3374	24	-	-	HYPH
9936	3374	25	flavored	flavor	VBN
9936	3374	26	cream	cream	NN
9936	3374	27	sauce	sauce	NN
9936	3374	28	,	,	,
9936	3374	29	according	accord	VBG
9936	3374	30	to	to	IN
9936	3374	31	the	the	DT
9936	3374	32	accompanying	accompany	VBG
9936	3374	33	directions	direction	NNS
9936	3374	34	.	.	.
9936	3375	1	CREAMED	creamed	JJ
9936	3375	2	SPINACH	SPINACH	NNP
9936	3375	3	(	(	-LRB-
9936	3375	4	Sufficient	sufficient	JJ
9936	3375	5	to	to	TO
9936	3375	6	Serve	serve	VB
9936	3375	7	Four	four	CD
9936	3375	8	)	)	-RRB-
9936	3375	9	1/2	1/2	CD
9936	3375	10	pk	pk	NN
9936	3375	11	.	.	.
9936	3376	1	spinach	spinach	VB
9936	3376	2	1/2	1/2	CD
9936	3376	3	tsp	tsp	NN
9936	3376	4	.	.	.
9936	3377	1	salt	salt	NN
9936	3377	2	2	2	CD
9936	3377	3	Tb	Tb	NNP
9936	3377	4	.	.	.
9936	3378	1	ham	ham	NN
9936	3378	2	or	or	CC
9936	3378	3	bacon	bacon	NN
9936	3378	4	fat	fat	NN
9936	3378	5	Dash	Dash	NNP
9936	3378	6	of	of	IN
9936	3378	7	pepper	pepper	NN
9936	3378	8	2	2	CD
9936	3378	9	Tb	Tb	NNP
9936	3378	10	.	.	.
9936	3379	1	flour	flour	NN
9936	3379	2	2/3	2/3	CD
9936	3379	3	c.	c.	NN
9936	3379	4	milk	milk	NN
9936	3379	5	Boil	Boil	NNP
9936	3379	6	the	the	DT
9936	3379	7	spinach	spinach	NN
9936	3379	8	according	accord	VBG
9936	3379	9	to	to	IN
9936	3379	10	the	the	DT
9936	3379	11	directions	direction	NNS
9936	3379	12	given	give	VBN
9936	3379	13	in	in	IN
9936	3379	14	Art	art	NN
9936	3379	15	.	.	.
9936	3380	1	3	3	LS
9936	3380	2	.	.	.
9936	3381	1	Melt	melt	VB
9936	3381	2	the	the	DT
9936	3381	3	fat	fat	NN
9936	3381	4	in	in	IN
9936	3381	5	a	a	DT
9936	3381	6	frying	fry	VBG
9936	3381	7	pan	pan	NN
9936	3381	8	,	,	,
9936	3381	9	add	add	VB
9936	3381	10	the	the	DT
9936	3381	11	flour	flour	NN
9936	3381	12	,	,	,
9936	3381	13	salt	salt	NN
9936	3381	14	,	,	,
9936	3381	15	pepper	pepper	NN
9936	3381	16	,	,	,
9936	3381	17	and	and	CC
9936	3381	18	milk	milk	NN
9936	3381	19	,	,	,
9936	3381	20	and	and	CC
9936	3381	21	stir	stir	VB
9936	3381	22	until	until	IN
9936	3381	23	the	the	DT
9936	3381	24	flour	flour	NN
9936	3381	25	thickens	thicken	NNS
9936	3381	26	.	.	.
9936	3382	1	Chop	chop	VB
9936	3382	2	the	the	DT
9936	3382	3	cooked	cooked	JJ
9936	3382	4	spinach	spinach	NN
9936	3382	5	and	and	CC
9936	3382	6	add	add	VB
9936	3382	7	it	-PRON-	PRP
9936	3382	8	to	to	IN
9936	3382	9	the	the	DT
9936	3382	10	hot	hot	JJ
9936	3382	11	dressing	dressing	NN
9936	3382	12	.	.	.
9936	3383	1	Stir	stir	VB
9936	3383	2	and	and	CC
9936	3383	3	cook	cook	VB
9936	3383	4	until	until	IN
9936	3383	5	the	the	DT
9936	3383	6	two	two	CD
9936	3383	7	are	be	VBP
9936	3383	8	well	well	RB
9936	3383	9	blended	blended	JJ
9936	3383	10	.	.	.
9936	3384	1	Serve	serve	VB
9936	3384	2	hot	hot	JJ
9936	3384	3	.	.	.
9936	3385	1	WATERCRESS	WATERCRESS	NNP
9936	3385	2	AND	and	CC
9936	3385	3	PARSLEY	parsley	NN
9936	3385	4	16	16	CD
9936	3385	5	.	.	.
9936	3386	1	WATERCRESS	WATERCRESS	NNP
9936	3386	2	and	and	CC
9936	3386	3	PARSLEY	PARSLEY	NNP
9936	3386	4	are	be	VBP
9936	3386	5	two	two	CD
9936	3386	6	herbs	herb	NNS
9936	3386	7	,	,	,
9936	3386	8	or	or	CC
9936	3386	9	greens	greens	NNP
9936	3386	10	,	,	,
9936	3386	11	that	that	WDT
9936	3386	12	are	be	VBP
9936	3386	13	used	use	VBN
9936	3386	14	considerably	considerably	RB
9936	3386	15	for	for	IN
9936	3386	16	garnishing	garnishing	NN
9936	3386	17	and	and	CC
9936	3386	18	flavoring	flavor	VBG
9936	3386	19	other	other	JJ
9936	3386	20	dishes	dish	NNS
9936	3386	21	.	.	.
9936	3387	1	These	these	DT
9936	3387	2	greens	green	NNS
9936	3387	3	are	be	VBP
9936	3387	4	shown	show	VBN
9936	3387	5	in	in	IN
9936	3387	6	Fig	Fig	NNP
9936	3387	7	.	.	.
9936	3388	1	5	5	CD
9936	3388	2	,	,	,
9936	3388	3	that	that	IN
9936	3388	4	at	at	IN
9936	3388	5	the	the	DT
9936	3388	6	left	left	JJ
9936	3388	7	being	be	VBG
9936	3388	8	watercress	watercress	JJ
9936	3388	9	and	and	CC
9936	3388	10	that	that	IN
9936	3388	11	at	at	IN
9936	3388	12	the	the	DT
9936	3388	13	right	right	JJ
9936	3388	14	parsley	parsley	NN
9936	3388	15	.	.	.
9936	3389	1	17	17	CD
9936	3389	2	.	.	.
9936	3390	1	Watercress	Watercress	NNP
9936	3390	2	,	,	,
9936	3390	3	which	which	WDT
9936	3390	4	is	be	VBZ
9936	3390	5	commonly	commonly	RB
9936	3390	6	known	know	VBN
9936	3390	7	as	as	IN
9936	3390	8	_	_	NNP
9936	3390	9	peppercress	peppercress	NN
9936	3390	10	_	_	NNP
9936	3390	11	,	,	,
9936	3390	12	usually	usually	RB
9936	3390	13	grows	grow	VBZ
9936	3390	14	wild	wild	JJ
9936	3390	15	in	in	IN
9936	3390	16	beds	bed	NNS
9936	3390	17	along	along	IN
9936	3390	18	the	the	DT
9936	3390	19	banks	bank	NNS
9936	3390	20	of	of	IN
9936	3390	21	springs	spring	NNS
9936	3390	22	or	or	CC
9936	3390	23	clear	clear	JJ
9936	3390	24	,	,	,
9936	3390	25	cool	cool	JJ
9936	3390	26	streams	stream	NNS
9936	3390	27	.	.	.
9936	3391	1	A	a	DT
9936	3391	2	few	few	JJ
9936	3391	3	varieties	variety	NNS
9936	3391	4	,	,	,
9936	3391	5	however	however	RB
9936	3391	6	,	,	,
9936	3391	7	are	be	VBP
9936	3391	8	cultivated	cultivate	VBN
9936	3391	9	,	,	,
9936	3391	10	and	and	CC
9936	3391	11	these	these	DT
9936	3391	12	are	be	VBP
9936	3391	13	grown	grow	VBN
9936	3391	14	in	in	IN
9936	3391	15	dry	dry	JJ
9936	3391	16	soil	soil	NN
9936	3391	17	and	and	CC
9936	3391	18	known	know	VBN
9936	3391	19	as	as	IN
9936	3391	20	_	_	NNP
9936	3391	21	upland	upland	JJ
9936	3391	22	cress	cress	NN
9936	3391	23	_	_	NNP
9936	3391	24	.	.	.
9936	3392	1	It	-PRON-	PRP
9936	3392	2	is	be	VBZ
9936	3392	3	a	a	DT
9936	3392	4	very	very	RB
9936	3392	5	prolific	prolific	JJ
9936	3392	6	herb	herb	NN
9936	3392	7	,	,	,
9936	3392	8	and	and	CC
9936	3392	9	may	may	MD
9936	3392	10	be	be	VB
9936	3392	11	obtained	obtain	VBN
9936	3392	12	from	from	IN
9936	3392	13	early	early	JJ
9936	3392	14	spring	spring	NN
9936	3392	15	until	until	IN
9936	3392	16	late	late	RB
9936	3392	17	in	in	IN
9936	3392	18	the	the	DT
9936	3392	19	fall	fall	NN
9936	3392	20	;	;	:
9936	3392	21	in	in	IN
9936	3392	22	fact	fact	NN
9936	3392	23	,	,	,
9936	3392	24	it	-PRON-	PRP
9936	3392	25	does	do	VBZ
9936	3392	26	not	not	RB
9936	3392	27	freeze	freeze	VB
9936	3392	28	easily	easily	RB
9936	3392	29	and	and	CC
9936	3392	30	is	be	VBZ
9936	3392	31	sometimes	sometimes	RB
9936	3392	32	found	find	VBN
9936	3392	33	in	in	IN
9936	3392	34	early	early	JJ
9936	3392	35	winter	winter	NN
9936	3392	36	along	along	IN
9936	3392	37	the	the	DT
9936	3392	38	swiftly	swiftly	RB
9936	3392	39	flowing	flow	VBG
9936	3392	40	streams	stream	NNS
9936	3392	41	that	that	WDT
9936	3392	42	are	be	VBP
9936	3392	43	not	not	RB
9936	3392	44	frozen	freeze	VBN
9936	3392	45	over	over	RP
9936	3392	46	.	.	.
9936	3393	1	Watercress	watercress	NN
9936	3393	2	may	may	MD
9936	3393	3	be	be	VB
9936	3393	4	used	use	VBN
9936	3393	5	whenever	whenever	WRB
9936	3393	6	it	-PRON-	PRP
9936	3393	7	can	can	MD
9936	3393	8	be	be	VB
9936	3393	9	procured	procure	VBN
9936	3393	10	,	,	,
9936	3393	11	but	but	CC
9936	3393	12	it	-PRON-	PRP
9936	3393	13	is	be	VBZ
9936	3393	14	not	not	RB
9936	3393	15	very	very	RB
9936	3393	16	desirable	desirable	JJ
9936	3393	17	when	when	WRB
9936	3393	18	in	in	IN
9936	3393	19	blossom	blossom	NNP
9936	3393	20	.	.	.
9936	3394	1	Its	-PRON-	PRP$
9936	3394	2	chief	chief	JJ
9936	3394	3	use	use	NN
9936	3394	4	is	be	VBZ
9936	3394	5	to	to	TO
9936	3394	6	garnish	garnish	VB
9936	3394	7	salads	salad	NNS
9936	3394	8	and	and	CC
9936	3394	9	other	other	JJ
9936	3394	10	dishes	dish	NNS
9936	3394	11	,	,	,
9936	3394	12	but	but	CC
9936	3394	13	it	-PRON-	PRP
9936	3394	14	may	may	MD
9936	3394	15	also	also	RB
9936	3394	16	be	be	VB
9936	3394	17	cooked	cook	VBN
9936	3394	18	and	and	CC
9936	3394	19	served	serve	VBN
9936	3394	20	hot	hot	JJ
9936	3394	21	as	as	IN
9936	3394	22	a	a	DT
9936	3394	23	green	green	NN
9936	3394	24	.	.	.
9936	3395	1	In	in	IN
9936	3395	2	such	such	JJ
9936	3395	3	an	an	DT
9936	3395	4	event	event	NN
9936	3395	5	,	,	,
9936	3395	6	its	-PRON-	PRP$
9936	3395	7	cooking	cooking	NN
9936	3395	8	is	be	VBZ
9936	3395	9	accomplished	accomplish	VBN
9936	3395	10	in	in	IN
9936	3395	11	the	the	DT
9936	3395	12	same	same	JJ
9936	3395	13	way	way	NN
9936	3395	14	as	as	IN
9936	3395	15	that	that	DT
9936	3395	16	of	of	IN
9936	3395	17	other	other	JJ
9936	3395	18	greens	green	NNS
9936	3395	19	.	.	.
9936	3396	1	[	[	-LRB-
9936	3396	2	Illustration	illustration	NN
9936	3396	3	:	:	:
9936	3396	4	FIG	FIG	NNP
9936	3396	5	.	.	.
9936	3397	1	5	5	LS
9936	3397	2	]	]	-RRB-
9936	3397	3	18	18	CD
9936	3397	4	.	.	.
9936	3398	1	Parsley	Parsley	NNP
9936	3398	2	,	,	,
9936	3398	3	while	while	IN
9936	3398	4	classified	classify	VBN
9936	3398	5	as	as	IN
9936	3398	6	a	a	DT
9936	3398	7	green	green	JJ
9936	3398	8	vegetable	vegetable	NN
9936	3398	9	,	,	,
9936	3398	10	is	be	VBZ
9936	3398	11	perhaps	perhaps	RB
9936	3398	12	not	not	RB
9936	3398	13	in	in	IN
9936	3398	14	the	the	DT
9936	3398	15	true	true	JJ
9936	3398	16	sense	sense	NN
9936	3398	17	of	of	IN
9936	3398	18	the	the	DT
9936	3398	19	word	word	NN
9936	3398	20	a	a	DT
9936	3398	21	real	real	JJ
9936	3398	22	vegetable	vegetable	NN
9936	3398	23	,	,	,
9936	3398	24	since	since	IN
9936	3398	25	it	-PRON-	PRP
9936	3398	26	is	be	VBZ
9936	3398	27	used	use	VBN
9936	3398	28	for	for	IN
9936	3398	29	only	only	RB
9936	3398	30	two	two	CD
9936	3398	31	purposes	purpose	NNS
9936	3398	32	,	,	,
9936	3398	33	and	and	CC
9936	3398	34	in	in	IN
9936	3398	35	neither	neither	DT
9936	3398	36	of	of	IN
9936	3398	37	these	these	DT
9936	3398	38	is	be	VBZ
9936	3398	39	it	-PRON-	PRP
9936	3398	40	served	serve	VBD
9936	3398	41	cooked	cooked	JJ
9936	3398	42	or	or	CC
9936	3398	43	raw	raw	JJ
9936	3398	44	as	as	IN
9936	3398	45	an	an	DT
9936	3398	46	exclusive	exclusive	JJ
9936	3398	47	article	article	NN
9936	3398	48	of	of	IN
9936	3398	49	diet	diet	NN
9936	3398	50	.	.	.
9936	3399	1	The	the	DT
9936	3399	2	most	most	RBS
9936	3399	3	important	important	JJ
9936	3399	4	use	use	NN
9936	3399	5	of	of	IN
9936	3399	6	parsley	parsley	NN
9936	3399	7	is	be	VBZ
9936	3399	8	perhaps	perhaps	RB
9936	3399	9	that	that	DT
9936	3399	10	of	of	IN
9936	3399	11	flavoring	flavor	VBG
9936	3399	12	.	.	.
9936	3400	1	It	-PRON-	PRP
9936	3400	2	is	be	VBZ
9936	3400	3	added	add	VBN
9936	3400	4	to	to	IN
9936	3400	5	soups	soup	NNS
9936	3400	6	,	,	,
9936	3400	7	sauces	sauce	NNS
9936	3400	8	,	,	,
9936	3400	9	and	and	CC
9936	3400	10	various	various	JJ
9936	3400	11	kinds	kind	NNS
9936	3400	12	of	of	IN
9936	3400	13	cooked	cook	VBN
9936	3400	14	vegetables	vegetable	NNS
9936	3400	15	in	in	IN
9936	3400	16	order	order	NN
9936	3400	17	to	to	TO
9936	3400	18	impart	impart	VB
9936	3400	19	additional	additional	JJ
9936	3400	20	flavor	flavor	NN
9936	3400	21	.	.	.
9936	3401	1	In	in	IN
9936	3401	2	such	such	JJ
9936	3401	3	cases	case	NNS
9936	3401	4	,	,	,
9936	3401	5	it	-PRON-	PRP
9936	3401	6	should	should	MD
9936	3401	7	be	be	VB
9936	3401	8	chopped	chop	VBN
9936	3401	9	very	very	RB
9936	3401	10	fine	fine	JJ
9936	3401	11	in	in	IN
9936	3401	12	order	order	NN
9936	3401	13	that	that	IN
9936	3401	14	all	all	DT
9936	3401	15	possible	possible	JJ
9936	3401	16	flavor	flavor	NN
9936	3401	17	may	may	MD
9936	3401	18	be	be	VB
9936	3401	19	extracted	extract	VBN
9936	3401	20	from	from	IN
9936	3401	21	it	-PRON-	PRP
9936	3401	22	.	.	.
9936	3402	1	Parsley	Parsley	NNP
9936	3402	2	may	may	MD
9936	3402	3	also	also	RB
9936	3402	4	be	be	VB
9936	3402	5	dried	dry	VBN
9936	3402	6	before	before	IN
9936	3402	7	it	-PRON-	PRP
9936	3402	8	is	be	VBZ
9936	3402	9	used	use	VBN
9936	3402	10	for	for	IN
9936	3402	11	this	this	DT
9936	3402	12	purpose	purpose	NN
9936	3402	13	,	,	,
9936	3402	14	provided	provide	VBN
9936	3402	15	it	-PRON-	PRP
9936	3402	16	must	must	MD
9936	3402	17	be	be	VB
9936	3402	18	kept	keep	VBN
9936	3402	19	for	for	IN
9936	3402	20	any	any	DT
9936	3402	21	length	length	NN
9936	3402	22	of	of	IN
9936	3402	23	time	time	NN
9936	3402	24	.	.	.
9936	3403	1	The	the	DT
9936	3403	2	other	other	JJ
9936	3403	3	use	use	NN
9936	3403	4	of	of	IN
9936	3403	5	parsley	parsley	NN
9936	3403	6	is	be	VBZ
9936	3403	7	that	that	DT
9936	3403	8	of	of	IN
9936	3403	9	garnishing	garnish	VBG
9936	3403	10	.	.	.
9936	3404	1	It	-PRON-	PRP
9936	3404	2	is	be	VBZ
9936	3404	3	often	often	RB
9936	3404	4	used	use	VBN
9936	3404	5	in	in	IN
9936	3404	6	small	small	JJ
9936	3404	7	sprays	spray	NNS
9936	3404	8	to	to	TO
9936	3404	9	garnish	garnish	VB
9936	3404	10	a	a	DT
9936	3404	11	roast	roast	NN
9936	3404	12	of	of	IN
9936	3404	13	meat	meat	NN
9936	3404	14	,	,	,
9936	3404	15	a	a	DT
9936	3404	16	steak	steak	NN
9936	3404	17	,	,	,
9936	3404	18	chops	chop	NNS
9936	3404	19	,	,	,
9936	3404	20	fish	fish	NNS
9936	3404	21	,	,	,
9936	3404	22	or	or	CC
9936	3404	23	some	some	DT
9936	3404	24	baked	baked	JJ
9936	3404	25	,	,	,
9936	3404	26	fried	fry	VBN
9936	3404	27	,	,	,
9936	3404	28	or	or	CC
9936	3404	29	sautÃ	sautÃ	NNP
9936	3404	30	©	©	NNP
9936	3404	31	d	d	NN
9936	3404	32	vegetable	vegetable	NN
9936	3404	33	.	.	.
9936	3405	1	Sometimes	sometimes	RB
9936	3405	2	it	-PRON-	PRP
9936	3405	3	is	be	VBZ
9936	3405	4	chopped	chop	VBN
9936	3405	5	very	very	RB
9936	3405	6	fine	fine	JJ
9936	3405	7	and	and	CC
9936	3405	8	placed	place	VBN
9936	3405	9	around	around	IN
9936	3405	10	the	the	DT
9936	3405	11	edge	edge	NN
9936	3405	12	of	of	IN
9936	3405	13	a	a	DT
9936	3405	14	patty	patty	NNP
9936	3405	15	shell	shell	NN
9936	3405	16	,	,	,
9936	3405	17	a	a	DT
9936	3405	18	croustade	croustade	NN
9936	3405	19	,	,	,
9936	3405	20	a	a	DT
9936	3405	21	timbale	timbale	JJ
9936	3405	22	case	case	NN
9936	3405	23	,	,	,
9936	3405	24	or	or	CC
9936	3405	25	a	a	DT
9936	3405	26	piece	piece	NN
9936	3405	27	of	of	IN
9936	3405	28	toast	toast	NN
9936	3405	29	upon	upon	IN
9936	3405	30	which	which	WDT
9936	3405	31	food	food	NN
9936	3405	32	is	be	VBZ
9936	3405	33	served	serve	VBN
9936	3405	34	.	.	.
9936	3406	1	Parsley	Parsley	NNP
9936	3406	2	may	may	MD
9936	3406	3	be	be	VB
9936	3406	4	eaten	eat	VBN
9936	3406	5	when	when	WRB
9936	3406	6	it	-PRON-	PRP
9936	3406	7	is	be	VBZ
9936	3406	8	served	serve	VBN
9936	3406	9	as	as	IN
9936	3406	10	a	a	DT
9936	3406	11	garnish	garnish	NN
9936	3406	12	if	if	IN
9936	3406	13	its	-PRON-	PRP$
9936	3406	14	flavor	flavor	NN
9936	3406	15	is	be	VBZ
9936	3406	16	found	find	VBN
9936	3406	17	to	to	TO
9936	3406	18	be	be	VB
9936	3406	19	agreeable	agreeable	JJ
9936	3406	20	to	to	IN
9936	3406	21	the	the	DT
9936	3406	22	taste	taste	NN
9936	3406	23	.	.	.
9936	3407	1	JERUSALEM	JERUSALEM	NNP
9936	3407	2	ARTICHOKES	ARTICHOKES	NNP
9936	3407	3	AND	and	CC
9936	3407	4	THEIR	their	NN
9936	3407	5	PREPARATION	preparation	NN
9936	3407	6	19	19	CD
9936	3407	7	.	.	.
9936	3408	1	JERUSALEM	JERUSALEM	NNP
9936	3408	2	ARTICHOKES	ARTICHOKES	NNP
9936	3408	3	are	be	VBP
9936	3408	4	tubers	tuber	NNS
9936	3408	5	belonging	belong	VBG
9936	3408	6	to	to	IN
9936	3408	7	the	the	DT
9936	3408	8	sunflower	sunflower	NN
9936	3408	9	family	family	NN
9936	3408	10	.	.	.
9936	3409	1	In	in	IN
9936	3409	2	appearance	appearance	NN
9936	3409	3	they	-PRON-	PRP
9936	3409	4	resemble	resemble	VBP
9936	3409	5	potatoes	potato	NNS
9936	3409	6	to	to	IN
9936	3409	7	some	some	DT
9936	3409	8	extent	extent	NN
9936	3409	9	,	,	,
9936	3409	10	but	but	CC
9936	3409	11	,	,	,
9936	3409	12	as	as	IN
9936	3409	13	a	a	DT
9936	3409	14	rule	rule	NN
9936	3409	15	,	,	,
9936	3409	16	they	-PRON-	PRP
9936	3409	17	are	be	VBP
9936	3409	18	neither	neither	RB
9936	3409	19	so	so	RB
9936	3409	20	large	large	JJ
9936	3409	21	nor	nor	CC
9936	3409	22	so	so	RB
9936	3409	23	smooth	smooth	JJ
9936	3409	24	.	.	.
9936	3410	1	The	the	DT
9936	3410	2	inside	inside	JJ
9936	3410	3	texture	texture	NN
9936	3410	4	of	of	IN
9936	3410	5	this	this	DT
9936	3410	6	vegetable	vegetable	NN
9936	3410	7	is	be	VBZ
9936	3410	8	more	more	RBR
9936	3410	9	moist	moist	JJ
9936	3410	10	and	and	CC
9936	3410	11	not	not	RB
9936	3410	12	so	so	RB
9936	3410	13	mealy	mealy	JJ
9936	3410	14	as	as	IN
9936	3410	15	that	that	DT
9936	3410	16	of	of	IN
9936	3410	17	the	the	DT
9936	3410	18	Irish	irish	JJ
9936	3410	19	potato	potato	NN
9936	3410	20	.	.	.
9936	3411	1	Jerusalem	Jerusalem	NNP
9936	3411	2	artichokes	artichoke	NNS
9936	3411	3	are	be	VBP
9936	3411	4	easy	easy	JJ
9936	3411	5	to	to	TO
9936	3411	6	grow	grow	VB
9936	3411	7	and	and	CC
9936	3411	8	are	be	VBP
9936	3411	9	very	very	RB
9936	3411	10	prolific	prolific	JJ
9936	3411	11	,	,	,
9936	3411	12	so	so	IN
9936	3411	13	that	that	IN
9936	3411	14	if	if	IN
9936	3411	15	any	any	DT
9936	3411	16	one	one	NN
9936	3411	17	is	be	VBZ
9936	3411	18	fond	fond	JJ
9936	3411	19	of	of	IN
9936	3411	20	them	-PRON-	PRP
9936	3411	21	they	-PRON-	PRP
9936	3411	22	will	will	MD
9936	3411	23	be	be	VB
9936	3411	24	found	find	VBN
9936	3411	25	to	to	TO
9936	3411	26	be	be	VB
9936	3411	27	a	a	DT
9936	3411	28	profitable	profitable	JJ
9936	3411	29	crop	crop	NN
9936	3411	30	.	.	.
9936	3412	1	For	for	IN
9936	3412	2	table	table	NN
9936	3412	3	use	use	NN
9936	3412	4	,	,	,
9936	3412	5	they	-PRON-	PRP
9936	3412	6	are	be	VBP
9936	3412	7	prepared	prepare	VBN
9936	3412	8	in	in	IN
9936	3412	9	much	much	RB
9936	3412	10	the	the	DT
9936	3412	11	same	same	JJ
9936	3412	12	way	way	NN
9936	3412	13	as	as	IN
9936	3412	14	potatoes	potato	NNS
9936	3412	15	.	.	.
9936	3413	1	20	20	CD
9936	3413	2	.	.	.
9936	3414	1	CREAMED	CREAMED	NNP
9936	3414	2	ARTICHOKES.--A	artichokes.--a	CD
9936	3414	3	common	common	JJ
9936	3414	4	method	method	NN
9936	3414	5	of	of	IN
9936	3414	6	preparing	prepare	VBG
9936	3414	7	Jerusalem	Jerusalem	NNP
9936	3414	8	artichokes	artichoke	VBZ
9936	3414	9	is	be	VBZ
9936	3414	10	to	to	TO
9936	3414	11	cream	cream	VB
9936	3414	12	them	-PRON-	PRP
9936	3414	13	.	.	.
9936	3415	1	Wash	wash	VB
9936	3415	2	and	and	CC
9936	3415	3	peel	peel	VB
9936	3415	4	the	the	DT
9936	3415	5	desired	desire	VBN
9936	3415	6	number	number	NN
9936	3415	7	of	of	IN
9936	3415	8	artichokes	artichoke	NNS
9936	3415	9	and	and	CC
9936	3415	10	cut	cut	VBD
9936	3415	11	them	-PRON-	PRP
9936	3415	12	into	into	IN
9936	3415	13	1/2-inch	1/2-inch	CD
9936	3415	14	dice	dice	NNS
9936	3415	15	.	.	.
9936	3416	1	Put	put	VB
9936	3416	2	these	these	DT
9936	3416	3	to	to	TO
9936	3416	4	cook	cook	VB
9936	3416	5	in	in	RP
9936	3416	6	boiling	boil	VBG
9936	3416	7	salted	salt	VBN
9936	3416	8	water	water	NN
9936	3416	9	and	and	CC
9936	3416	10	cook	cook	NN
9936	3416	11	until	until	IN
9936	3416	12	tender	tender	NN
9936	3416	13	enough	enough	JJ
9936	3416	14	to	to	TO
9936	3416	15	be	be	VB
9936	3416	16	pierced	pierce	VBN
9936	3416	17	with	with	IN
9936	3416	18	a	a	DT
9936	3416	19	fork	fork	NN
9936	3416	20	.	.	.
9936	3417	1	Drain	drain	VB
9936	3417	2	off	off	IN
9936	3417	3	the	the	DT
9936	3417	4	water	water	NN
9936	3417	5	and	and	CC
9936	3417	6	dress	dress	VB
9936	3417	7	with	with	IN
9936	3417	8	hot	hot	JJ
9936	3417	9	medium	medium	JJ
9936	3417	10	white	white	JJ
9936	3417	11	sauce	sauce	NN
9936	3417	12	.	.	.
9936	3418	1	Serve	serve	VB
9936	3418	2	hot	hot	JJ
9936	3418	3	.	.	.
9936	3419	1	21	21	CD
9936	3419	2	.	.	.
9936	3420	1	BUTTERED	BUTTERED	NNP
9936	3420	2	ARTICHOKES.--Another	artichokes.--another	NN
9936	3420	3	satisfactory	satisfactory	JJ
9936	3420	4	way	way	NN
9936	3420	5	in	in	IN
9936	3420	6	which	which	WDT
9936	3420	7	to	to	TO
9936	3420	8	prepare	prepare	VB
9936	3420	9	Jerusalem	Jerusalem	NNP
9936	3420	10	artichokes	artichoke	VBZ
9936	3420	11	is	be	VBZ
9936	3420	12	to	to	TO
9936	3420	13	dress	dress	VB
9936	3420	14	them	-PRON-	PRP
9936	3420	15	with	with	IN
9936	3420	16	butter	butter	NN
9936	3420	17	.	.	.
9936	3421	1	Wash	wash	VB
9936	3421	2	and	and	CC
9936	3421	3	peel	peel	VB
9936	3421	4	the	the	DT
9936	3421	5	required	require	VBN
9936	3421	6	number	number	NN
9936	3421	7	of	of	IN
9936	3421	8	artichokes	artichoke	NNS
9936	3421	9	and	and	CC
9936	3421	10	cut	cut	VBD
9936	3421	11	them	-PRON-	PRP
9936	3421	12	into	into	IN
9936	3421	13	slices	slice	NNS
9936	3421	14	.	.	.
9936	3422	1	Put	put	VB
9936	3422	2	these	these	DT
9936	3422	3	to	to	TO
9936	3422	4	cook	cook	VB
9936	3422	5	in	in	RP
9936	3422	6	boiling	boil	VBG
9936	3422	7	salted	salt	VBN
9936	3422	8	water	water	NN
9936	3422	9	and	and	CC
9936	3422	10	cook	cook	NN
9936	3422	11	until	until	IN
9936	3422	12	tender	tender	NN
9936	3422	13	enough	enough	JJ
9936	3422	14	to	to	TO
9936	3422	15	be	be	VB
9936	3422	16	pierced	pierce	VBN
9936	3422	17	with	with	IN
9936	3422	18	a	a	DT
9936	3422	19	fork	fork	NN
9936	3422	20	.	.	.
9936	3423	1	Drain	drain	VB
9936	3423	2	off	off	IN
9936	3423	3	the	the	DT
9936	3423	4	water	water	NN
9936	3423	5	and	and	CC
9936	3423	6	dress	dress	VB
9936	3423	7	with	with	IN
9936	3423	8	melted	melted	JJ
9936	3423	9	butter	butter	NN
9936	3423	10	to	to	IN
9936	3423	11	which	which	WDT
9936	3423	12	has	have	VBZ
9936	3423	13	been	be	VBN
9936	3423	14	added	add	VBN
9936	3423	15	a	a	DT
9936	3423	16	little	little	RB
9936	3423	17	chopped	chop	VBN
9936	3423	18	parsley	parsley	NN
9936	3423	19	.	.	.
9936	3424	1	Serve	serve	VB
9936	3424	2	hot	hot	JJ
9936	3424	3	.	.	.
9936	3425	1	KOHLRABI	KOHLRABI	NNP
9936	3425	2	AND	and	CC
9936	3425	3	ITS	its	PRP$
9936	3425	4	PREPARATION	preparation	NN
9936	3425	5	22	22	CD
9936	3425	6	.	.	.
9936	3426	1	KOHLRABI	KOHLRABI	NNP
9936	3426	2	is	be	VBZ
9936	3426	3	a	a	DT
9936	3426	4	variety	variety	NN
9936	3426	5	of	of	IN
9936	3426	6	cabbage	cabbage	NN
9936	3426	7	having	have	VBG
9936	3426	8	a	a	DT
9936	3426	9	turnip	turnip	NN
9936	3426	10	-	-	HYPH
9936	3426	11	shaped	shape	VBN
9936	3426	12	stem	stem	NN
9936	3426	13	.	.	.
9936	3427	1	On	on	IN
9936	3427	2	account	account	NN
9936	3427	3	of	of	IN
9936	3427	4	its	-PRON-	PRP$
9936	3427	5	shape	shape	NN
9936	3427	6	it	-PRON-	PRP
9936	3427	7	is	be	VBZ
9936	3427	8	often	often	RB
9936	3427	9	called	call	VBN
9936	3427	10	_	_	NNP
9936	3427	11	turnip	turnip	NN
9936	3427	12	cabbage	cabbage	NN
9936	3427	13	_	_	NNP
9936	3427	14	.	.	.
9936	3428	1	The	the	DT
9936	3428	2	edible	edible	JJ
9936	3428	3	part	part	NN
9936	3428	4	of	of	IN
9936	3428	5	kohlrabi	kohlrabi	NNP
9936	3428	6	is	be	VBZ
9936	3428	7	the	the	DT
9936	3428	8	enlarged	enlarged	JJ
9936	3428	9	stem	stem	NN
9936	3428	10	,	,	,
9936	3428	11	which	which	WDT
9936	3428	12	has	have	VBZ
9936	3428	13	the	the	DT
9936	3428	14	flavor	flavor	NN
9936	3428	15	of	of	IN
9936	3428	16	both	both	DT
9936	3428	17	turnip	turnip	NN
9936	3428	18	and	and	CC
9936	3428	19	cabbage	cabbage	NN
9936	3428	20	.	.	.
9936	3429	1	The	the	DT
9936	3429	2	stems	stem	NNS
9936	3429	3	of	of	IN
9936	3429	4	the	the	DT
9936	3429	5	leaves	leave	NNS
9936	3429	6	are	be	VBP
9936	3429	7	attached	attach	VBN
9936	3429	8	to	to	IN
9936	3429	9	the	the	DT
9936	3429	10	enlarged	enlarged	JJ
9936	3429	11	portion	portion	NN
9936	3429	12	that	that	WDT
9936	3429	13	is	be	VBZ
9936	3429	14	used	use	VBN
9936	3429	15	for	for	IN
9936	3429	16	food	food	NN
9936	3429	17	,	,	,
9936	3429	18	and	and	CC
9936	3429	19	these	these	DT
9936	3429	20	must	must	MD
9936	3429	21	be	be	VB
9936	3429	22	removed	remove	VBN
9936	3429	23	in	in	IN
9936	3429	24	the	the	DT
9936	3429	25	preparation	preparation	NN
9936	3429	26	of	of	IN
9936	3429	27	the	the	DT
9936	3429	28	vegetable	vegetable	NN
9936	3429	29	.	.	.
9936	3430	1	Kohlrabi	Kohlrabi	NNP
9936	3430	2	is	be	VBZ
9936	3430	3	not	not	RB
9936	3430	4	a	a	DT
9936	3430	5	perishable	perishable	JJ
9936	3430	6	vegetable	vegetable	NN
9936	3430	7	and	and	CC
9936	3430	8	therefore	therefore	RB
9936	3430	9	stands	stand	VBZ
9936	3430	10	storage	storage	NN
9936	3430	11	very	very	RB
9936	3430	12	well	well	RB
9936	3430	13	.	.	.
9936	3431	1	For	for	IN
9936	3431	2	market	market	NN
9936	3431	3	,	,	,
9936	3431	4	it	-PRON-	PRP
9936	3431	5	is	be	VBZ
9936	3431	6	usually	usually	RB
9936	3431	7	placed	place	VBN
9936	3431	8	in	in	IN
9936	3431	9	bunches	bunche	NNS
9936	3431	10	and	and	CC
9936	3431	11	tied	tie	VBD
9936	3431	12	as	as	IN
9936	3431	13	are	be	VBP
9936	3431	14	beets	beet	NNS
9936	3431	15	and	and	CC
9936	3431	16	carrots	carrot	NNS
9936	3431	17	.	.	.
9936	3432	1	In	in	IN
9936	3432	2	food	food	NN
9936	3432	3	value	value	NN
9936	3432	4	,	,	,
9936	3432	5	this	this	DT
9936	3432	6	vegetable	vegetable	NN
9936	3432	7	,	,	,
9936	3432	8	like	like	IN
9936	3432	9	cabbage	cabbage	NN
9936	3432	10	,	,	,
9936	3432	11	is	be	VBZ
9936	3432	12	somewhat	somewhat	RB
9936	3432	13	low	low	JJ
9936	3432	14	.	.	.
9936	3433	1	The	the	DT
9936	3433	2	food	food	NN
9936	3433	3	value	value	NN
9936	3433	4	it	-PRON-	PRP
9936	3433	5	does	do	VBZ
9936	3433	6	have	have	VB
9936	3433	7	is	be	VBZ
9936	3433	8	carbohydrate	carbohydrate	NN
9936	3433	9	in	in	IN
9936	3433	10	the	the	DT
9936	3433	11	form	form	NN
9936	3433	12	of	of	IN
9936	3433	13	sugar	sugar	NN
9936	3433	14	.	.	.
9936	3434	1	23	23	CD
9936	3434	2	.	.	.
9936	3435	1	After	after	IN
9936	3435	2	the	the	DT
9936	3435	3	stems	stem	NNS
9936	3435	4	of	of	IN
9936	3435	5	the	the	DT
9936	3435	6	leaves	leave	NNS
9936	3435	7	have	have	VBP
9936	3435	8	been	be	VBN
9936	3435	9	cut	cut	VBN
9936	3435	10	off	off	RP
9936	3435	11	,	,	,
9936	3435	12	the	the	DT
9936	3435	13	kohlrabi	kohlrabi	NN
9936	3435	14	should	should	MD
9936	3435	15	be	be	VB
9936	3435	16	washed	wash	VBN
9936	3435	17	and	and	CC
9936	3435	18	then	then	RB
9936	3435	19	pared	pare	VBD
9936	3435	20	to	to	TO
9936	3435	21	remove	remove	VB
9936	3435	22	the	the	DT
9936	3435	23	outer	outer	JJ
9936	3435	24	skin	skin	NN
9936	3435	25	.	.	.
9936	3436	1	It	-PRON-	PRP
9936	3436	2	is	be	VBZ
9936	3436	3	usually	usually	RB
9936	3436	4	diced	dice	VBN
9936	3436	5	or	or	CC
9936	3436	6	sliced	slice	VBN
9936	3436	7	thin	thin	JJ
9936	3436	8	,	,	,
9936	3436	9	and	and	CC
9936	3436	10	then	then	RB
9936	3436	11	cooked	cook	VBN
9936	3436	12	and	and	CC
9936	3436	13	dressed	dressed	JJ
9936	3436	14	in	in	IN
9936	3436	15	any	any	DT
9936	3436	16	desirable	desirable	JJ
9936	3436	17	way	way	NN
9936	3436	18	.	.	.
9936	3437	1	This	this	DT
9936	3437	2	vegetable	vegetable	NN
9936	3437	3	,	,	,
9936	3437	4	like	like	IN
9936	3437	5	cabbage	cabbage	NN
9936	3437	6	,	,	,
9936	3437	7	cauliflower	cauliflower	NN
9936	3437	8	,	,	,
9936	3437	9	etc	etc	FW
9936	3437	10	.	.	.
9936	3437	11	,	,	,
9936	3437	12	should	should	MD
9936	3437	13	be	be	VB
9936	3437	14	cooked	cook	VBN
9936	3437	15	with	with	IN
9936	3437	16	the	the	DT
9936	3437	17	cover	cover	NN
9936	3437	18	removed	remove	VBN
9936	3437	19	from	from	IN
9936	3437	20	the	the	DT
9936	3437	21	kettle	kettle	NN
9936	3437	22	,	,	,
9936	3437	23	in	in	IN
9936	3437	24	order	order	NN
9936	3437	25	to	to	TO
9936	3437	26	allow	allow	VB
9936	3437	27	some	some	DT
9936	3437	28	of	of	IN
9936	3437	29	the	the	DT
9936	3437	30	flavor	flavor	NN
9936	3437	31	to	to	TO
9936	3437	32	escape	escape	VB
9936	3437	33	in	in	IN
9936	3437	34	the	the	DT
9936	3437	35	steam	steam	NN
9936	3437	36	.	.	.
9936	3438	1	Kohlrabi	Kohlrabi	NNP
9936	3438	2	that	that	WDT
9936	3438	3	is	be	VBZ
9936	3438	4	old	old	JJ
9936	3438	5	or	or	CC
9936	3438	6	that	that	DT
9936	3438	7	has	have	VBZ
9936	3438	8	been	be	VBN
9936	3438	9	in	in	IN
9936	3438	10	storage	storage	NN
9936	3438	11	for	for	IN
9936	3438	12	some	some	DT
9936	3438	13	time	time	NN
9936	3438	14	develops	develop	VBZ
9936	3438	15	woody	woody	NN
9936	3438	16	portions	portion	NNS
9936	3438	17	as	as	IN
9936	3438	18	do	do	VBP
9936	3438	19	turnips	turnip	NNS
9936	3438	20	,	,	,
9936	3438	21	beets	beet	NNS
9936	3438	22	,	,	,
9936	3438	23	and	and	CC
9936	3438	24	other	other	JJ
9936	3438	25	winter	winter	NN
9936	3438	26	vegetables	vegetable	NNS
9936	3438	27	,	,	,
9936	3438	28	and	and	CC
9936	3438	29	must	must	MD
9936	3438	30	therefore	therefore	RB
9936	3438	31	be	be	VB
9936	3438	32	cooked	cook	VBN
9936	3438	33	sufficiently	sufficiently	RB
9936	3438	34	long	long	JJ
9936	3438	35	to	to	TO
9936	3438	36	make	make	VB
9936	3438	37	it	-PRON-	PRP
9936	3438	38	palatable	palatable	JJ
9936	3438	39	.	.	.
9936	3439	1	24	24	CD
9936	3439	2	.	.	.
9936	3440	1	BOILED	BOILED	NNP
9936	3440	2	KOHLRABI.--Persons	KOHLRABI.--Persons	NNP
9936	3440	3	fond	fond	NNP
9936	3440	4	of	of	IN
9936	3440	5	kohlrabi	kohlrabi	NNP
9936	3440	6	as	as	IN
9936	3440	7	a	a	DT
9936	3440	8	vegetable	vegetable	NN
9936	3440	9	will	will	MD
9936	3440	10	undoubtedly	undoubtedly	RB
9936	3440	11	prefer	prefer	VB
9936	3440	12	it	-PRON-	PRP
9936	3440	13	merely	merely	RB
9936	3440	14	boiled	boil	VBD
9936	3440	15	and	and	CC
9936	3440	16	flavored	flavor	VBN
9936	3440	17	with	with	IN
9936	3440	18	butter	butter	NN
9936	3440	19	,	,	,
9936	3440	20	pepper	pepper	NN
9936	3440	21	,	,	,
9936	3440	22	and	and	CC
9936	3440	23	salt	salt	NN
9936	3440	24	.	.	.
9936	3441	1	When	when	WRB
9936	3441	2	it	-PRON-	PRP
9936	3441	3	is	be	VBZ
9936	3441	4	to	to	TO
9936	3441	5	be	be	VB
9936	3441	6	cooked	cook	VBN
9936	3441	7	in	in	IN
9936	3441	8	this	this	DT
9936	3441	9	way	way	NN
9936	3441	10	,	,	,
9936	3441	11	prepare	prepare	VB
9936	3441	12	it	-PRON-	PRP
9936	3441	13	in	in	IN
9936	3441	14	the	the	DT
9936	3441	15	manner	manner	NN
9936	3441	16	just	just	RB
9936	3441	17	explained	explain	VBD
9936	3441	18	.	.	.
9936	3442	1	Then	then	RB
9936	3442	2	put	put	VB
9936	3442	3	it	-PRON-	PRP
9936	3442	4	on	on	RP
9936	3442	5	to	to	TO
9936	3442	6	cook	cook	VB
9936	3442	7	in	in	IN
9936	3442	8	sufficient	sufficient	JJ
9936	3442	9	boiling	boiling	NN
9936	3442	10	salted	salt	VBN
9936	3442	11	water	water	NN
9936	3442	12	to	to	TO
9936	3442	13	cover	cover	VB
9936	3442	14	it	-PRON-	PRP
9936	3442	15	well	well	RB
9936	3442	16	,	,	,
9936	3442	17	and	and	CC
9936	3442	18	allow	allow	VB
9936	3442	19	it	-PRON-	PRP
9936	3442	20	to	to	TO
9936	3442	21	cook	cook	VB
9936	3442	22	with	with	IN
9936	3442	23	the	the	DT
9936	3442	24	cover	cover	NN
9936	3442	25	removed	remove	VBN
9936	3442	26	until	until	IN
9936	3442	27	it	-PRON-	PRP
9936	3442	28	can	can	MD
9936	3442	29	be	be	VB
9936	3442	30	easily	easily	RB
9936	3442	31	pierced	pierce	VBN
9936	3442	32	with	with	IN
9936	3442	33	a	a	DT
9936	3442	34	fork	fork	NN
9936	3442	35	.	.	.
9936	3443	1	When	when	WRB
9936	3443	2	sufficiently	sufficiently	RB
9936	3443	3	cooked	cook	VBN
9936	3443	4	,	,	,
9936	3443	5	pour	pour	VB
9936	3443	6	off	off	RP
9936	3443	7	the	the	DT
9936	3443	8	water	water	NN
9936	3443	9	,	,	,
9936	3443	10	season	season	NN
9936	3443	11	to	to	TO
9936	3443	12	taste	taste	VB
9936	3443	13	with	with	IN
9936	3443	14	salt	salt	NN
9936	3443	15	and	and	CC
9936	3443	16	pepper	pepper	NN
9936	3443	17	,	,	,
9936	3443	18	and	and	CC
9936	3443	19	add	add	VB
9936	3443	20	1	1	CD
9936	3443	21	tablespoonful	tablespoonful	NN
9936	3443	22	of	of	IN
9936	3443	23	butter	butter	NN
9936	3443	24	for	for	IN
9936	3443	25	each	each	DT
9936	3443	26	pint	pint	NN
9936	3443	27	of	of	IN
9936	3443	28	kohlrabi	kohlrabi	NNP
9936	3443	29	cooked	cook	VBN
9936	3443	30	.	.	.
9936	3444	1	Serve	serve	VB
9936	3444	2	hot	hot	JJ
9936	3444	3	.	.	.
9936	3445	1	25	25	CD
9936	3445	2	.	.	.
9936	3446	1	MASHED	MASHED	NNP
9936	3446	2	KOHLRABI.--As	KOHLRABI.--As	NNP
9936	3446	3	turnips	turnip	NNS
9936	3446	4	and	and	CC
9936	3446	5	potatoes	potato	NNS
9936	3446	6	are	be	VBP
9936	3446	7	often	often	RB
9936	3446	8	boiled	boil	VBN
9936	3446	9	and	and	CC
9936	3446	10	then	then	RB
9936	3446	11	mashed	mash	VBD
9936	3446	12	,	,	,
9936	3446	13	so	so	RB
9936	3446	14	kohlrabi	kohlrabi	NNP
9936	3446	15	makes	make	VBZ
9936	3446	16	a	a	DT
9936	3446	17	very	very	RB
9936	3446	18	appetizing	appetizing	JJ
9936	3446	19	dish	dish	NN
9936	3446	20	when	when	WRB
9936	3446	21	prepared	prepare	VBN
9936	3446	22	in	in	IN
9936	3446	23	this	this	DT
9936	3446	24	way	way	NN
9936	3446	25	.	.	.
9936	3447	1	Prepare	prepare	VB
9936	3447	2	the	the	DT
9936	3447	3	kohlrabi	kohlrabi	NN
9936	3447	4	and	and	CC
9936	3447	5	cook	cook	VB
9936	3447	6	it	-PRON-	PRP
9936	3447	7	by	by	IN
9936	3447	8	boiling	boil	VBG
9936	3447	9	.	.	.
9936	3448	1	When	when	WRB
9936	3448	2	it	-PRON-	PRP
9936	3448	3	has	have	VBZ
9936	3448	4	cooked	cook	VBN
9936	3448	5	soft	soft	JJ
9936	3448	6	,	,	,
9936	3448	7	drain	drain	VB
9936	3448	8	off	off	RP
9936	3448	9	the	the	DT
9936	3448	10	water	water	NN
9936	3448	11	and	and	CC
9936	3448	12	mash	mash	NN
9936	3448	13	with	with	IN
9936	3448	14	a	a	DT
9936	3448	15	wooden	wooden	JJ
9936	3448	16	or	or	CC
9936	3448	17	a	a	DT
9936	3448	18	wire	wire	NN
9936	3448	19	potato	potato	NN
9936	3448	20	masher	masher	NN
9936	3448	21	.	.	.
9936	3449	1	Season	season	NN
9936	3449	2	with	with	IN
9936	3449	3	salt	salt	NN
9936	3449	4	and	and	CC
9936	3449	5	pepper	pepper	NN
9936	3449	6	,	,	,
9936	3449	7	and	and	CC
9936	3449	8	add	add	VB
9936	3449	9	1	1	CD
9936	3449	10	tablespoonful	tablespoonful	NN
9936	3449	11	of	of	IN
9936	3449	12	butter	butter	NN
9936	3449	13	for	for	IN
9936	3449	14	each	each	DT
9936	3449	15	pint	pint	NN
9936	3449	16	of	of	IN
9936	3449	17	cooked	cooked	JJ
9936	3449	18	vegetable	vegetable	NN
9936	3449	19	.	.	.
9936	3450	1	Serve	serve	VB
9936	3450	2	hot	hot	JJ
9936	3450	3	.	.	.
9936	3451	1	26	26	CD
9936	3451	2	.	.	.
9936	3452	1	CREAMED	CREAMED	NNP
9936	3452	2	KOHLRABI.--The	kohlrabi.--the	NN
9936	3452	3	preparation	preparation	NN
9936	3452	4	of	of	IN
9936	3452	5	kohlrabi	kohlrabi	NNP
9936	3452	6	can	can	MD
9936	3452	7	be	be	VB
9936	3452	8	varied	vary	VBN
9936	3452	9	by	by	IN
9936	3452	10	serving	serve	VBG
9936	3452	11	it	-PRON-	PRP
9936	3452	12	with	with	IN
9936	3452	13	a	a	DT
9936	3452	14	cream	cream	NN
9936	3452	15	sauce	sauce	NN
9936	3452	16	.	.	.
9936	3453	1	Such	such	PDT
9936	3453	2	a	a	DT
9936	3453	3	sauce	sauce	NN
9936	3453	4	also	also	RB
9936	3453	5	increases	increase	VBZ
9936	3453	6	the	the	DT
9936	3453	7	food	food	NN
9936	3453	8	value	value	NN
9936	3453	9	of	of	IN
9936	3453	10	this	this	DT
9936	3453	11	vegetable	vegetable	NN
9936	3453	12	by	by	IN
9936	3453	13	supplying	supply	VBG
9936	3453	14	the	the	DT
9936	3453	15	substances	substance	NNS
9936	3453	16	in	in	IN
9936	3453	17	which	which	WDT
9936	3453	18	it	-PRON-	PRP
9936	3453	19	is	be	VBZ
9936	3453	20	low	low	JJ
9936	3453	21	.	.	.
9936	3454	1	CREAMED	creamed	JJ
9936	3454	2	KOHLRABI	KOHLRABI	NNP
9936	3454	3	(	(	-LRB-
9936	3454	4	Sufficient	sufficient	JJ
9936	3454	5	to	to	TO
9936	3454	6	Serve	serve	VB
9936	3454	7	Six	six	CD
9936	3454	8	)	)	-RRB-
9936	3454	9	4	4	CD
9936	3454	10	c.	c.	NN
9936	3454	11	diced	dice	VBN
9936	3454	12	kohlrabi	kohlrabi	NNP
9936	3454	13	2	2	CD
9936	3454	14	Tb	Tb	NNP
9936	3454	15	.	.	.
9936	3455	1	butter	butter	NN
9936	3455	2	2	2	CD
9936	3455	3	Tb	Tb	NNP
9936	3455	4	.	.	.
9936	3456	1	flour	flour	NN
9936	3456	2	1/2	1/2	CD
9936	3456	3	tsp	tsp	NN
9936	3456	4	.	.	.
9936	3457	1	salt	salt	NNP
9936	3457	2	Dash	Dash	NNP
9936	3457	3	of	of	IN
9936	3457	4	pepper	pepper	NN
9936	3457	5	1	1	CD
9936	3457	6	c.	c.	NN
9936	3457	7	milk	milk	NN
9936	3457	8	Cook	Cook	NNP
9936	3457	9	the	the	DT
9936	3457	10	kohlrabi	kohlrabi	NN
9936	3457	11	in	in	IN
9936	3457	12	boiling	boil	VBG
9936	3457	13	salted	salted	JJ
9936	3457	14	water	water	NN
9936	3457	15	until	until	IN
9936	3457	16	tender	tender	NN
9936	3457	17	and	and	CC
9936	3457	18	then	then	RB
9936	3457	19	drain	drain	VB
9936	3457	20	the	the	DT
9936	3457	21	water	water	NN
9936	3457	22	from	from	IN
9936	3457	23	it	-PRON-	PRP
9936	3457	24	.	.	.
9936	3458	1	Melt	melt	VB
9936	3458	2	the	the	DT
9936	3458	3	butter	butter	NN
9936	3458	4	in	in	IN
9936	3458	5	a	a	DT
9936	3458	6	saucepan	saucepan	NN
9936	3458	7	,	,	,
9936	3458	8	add	add	VB
9936	3458	9	the	the	DT
9936	3458	10	flour	flour	NN
9936	3458	11	,	,	,
9936	3458	12	salt	salt	NN
9936	3458	13	,	,	,
9936	3458	14	and	and	CC
9936	3458	15	pepper	pepper	NN
9936	3458	16	,	,	,
9936	3458	17	and	and	CC
9936	3458	18	into	into	IN
9936	3458	19	this	this	DT
9936	3458	20	stir	stir	NN
9936	3458	21	the	the	DT
9936	3458	22	hot	hot	JJ
9936	3458	23	milk	milk	NN
9936	3458	24	.	.	.
9936	3459	1	Cook	cook	VB
9936	3459	2	until	until	IN
9936	3459	3	the	the	DT
9936	3459	4	sauce	sauce	NN
9936	3459	5	has	have	VBZ
9936	3459	6	thickened	thicken	VBN
9936	3459	7	.	.	.
9936	3460	1	Then	then	RB
9936	3460	2	pour	pour	VB
9936	3460	3	it	-PRON-	PRP
9936	3460	4	over	over	IN
9936	3460	5	the	the	DT
9936	3460	6	kohlrabi	kohlrabi	NNP
9936	3460	7	and	and	CC
9936	3460	8	reheat	reheat	NNP
9936	3460	9	.	.	.
9936	3461	1	Serve	serve	VB
9936	3461	2	hot	hot	JJ
9936	3461	3	.	.	.
9936	3462	1	LENTILS	LENTILS	NNP
9936	3462	2	AND	and	CC
9936	3462	3	THEIR	their	NN
9936	3462	4	PREPARATION	preparation	NN
9936	3462	5	27	27	CD
9936	3462	6	.	.	.
9936	3463	1	LENTILS	LENTILS	NNP
9936	3463	2	are	be	VBP
9936	3463	3	the	the	DT
9936	3463	4	flattish	flattish	JJ
9936	3463	5	,	,	,
9936	3463	6	circular	circular	JJ
9936	3463	7	,	,	,
9936	3463	8	dried	dry	VBN
9936	3463	9	seeds	seed	NNS
9936	3463	10	of	of	IN
9936	3463	11	an	an	DT
9936	3463	12	annual	annual	JJ
9936	3463	13	vine	vine	NN
9936	3463	14	grown	grow	VBN
9936	3463	15	chiefly	chiefly	RB
9936	3463	16	in	in	IN
9936	3463	17	Europe	Europe	NNP
9936	3463	18	and	and	CC
9936	3463	19	Asia	Asia	NNP
9936	3463	20	.	.	.
9936	3464	1	They	-PRON-	PRP
9936	3464	2	belong	belong	VBP
9936	3464	3	to	to	IN
9936	3464	4	the	the	DT
9936	3464	5	class	class	NN
9936	3464	6	of	of	IN
9936	3464	7	vegetables	vegetable	NNS
9936	3464	8	known	know	VBN
9936	3464	9	as	as	IN
9936	3464	10	legumes	legume	NNS
9936	3464	11	,	,	,
9936	3464	12	and	and	CC
9936	3464	13	are	be	VBP
9936	3464	14	therefore	therefore	RB
9936	3464	15	high	high	JJ
9936	3464	16	in	in	IN
9936	3464	17	protein	protein	NN
9936	3464	18	in	in	IN
9936	3464	19	the	the	DT
9936	3464	20	form	form	NN
9936	3464	21	of	of	IN
9936	3464	22	legumin	legumin	NN
9936	3464	23	.	.	.
9936	3465	1	They	-PRON-	PRP
9936	3465	2	also	also	RB
9936	3465	3	contain	contain	VBP
9936	3465	4	a	a	DT
9936	3465	5	large	large	JJ
9936	3465	6	amount	amount	NN
9936	3465	7	of	of	IN
9936	3465	8	carbohydrate	carbohydrate	NN
9936	3465	9	in	in	IN
9936	3465	10	the	the	DT
9936	3465	11	form	form	NN
9936	3465	12	of	of	IN
9936	3465	13	starch	starch	NN
9936	3465	14	and	and	CC
9936	3465	15	are	be	VBP
9936	3465	16	high	high	JJ
9936	3465	17	in	in	IN
9936	3465	18	mineral	mineral	NN
9936	3465	19	salts	salt	NNS
9936	3465	20	.	.	.
9936	3466	1	Because	because	IN
9936	3466	2	of	of	IN
9936	3466	3	their	-PRON-	PRP$
9936	3466	4	high	high	JJ
9936	3466	5	food	food	NN
9936	3466	6	value	value	NN
9936	3466	7	,	,	,
9936	3466	8	which	which	WDT
9936	3466	9	is	be	VBZ
9936	3466	10	somewhat	somewhat	RB
9936	3466	11	over	over	IN
9936	3466	12	1,600	1,600	CD
9936	3466	13	calories	calorie	NNS
9936	3466	14	to	to	IN
9936	3466	15	the	the	DT
9936	3466	16	pound	pound	NN
9936	3466	17	,	,	,
9936	3466	18	they	-PRON-	PRP
9936	3466	19	are	be	VBP
9936	3466	20	a	a	DT
9936	3466	21	valuable	valuable	JJ
9936	3466	22	food	food	NN
9936	3466	23	in	in	IN
9936	3466	24	the	the	DT
9936	3466	25	diet	diet	NN
9936	3466	26	,	,	,
9936	3466	27	particularly	particularly	RB
9936	3466	28	as	as	IN
9936	3466	29	a	a	DT
9936	3466	30	meat	meat	NN
9936	3466	31	substitute	substitute	NN
9936	3466	32	.	.	.
9936	3467	1	Consequently	consequently	RB
9936	3467	2	,	,	,
9936	3467	3	when	when	WRB
9936	3467	4	lentils	lentil	NNS
9936	3467	5	can	can	MD
9936	3467	6	be	be	VB
9936	3467	7	obtained	obtain	VBN
9936	3467	8	at	at	IN
9936	3467	9	a	a	DT
9936	3467	10	reasonable	reasonable	JJ
9936	3467	11	price	price	NN
9936	3467	12	,	,	,
9936	3467	13	it	-PRON-	PRP
9936	3467	14	is	be	VBZ
9936	3467	15	wise	wise	JJ
9936	3467	16	to	to	TO
9936	3467	17	make	make	VB
9936	3467	18	considerable	considerable	JJ
9936	3467	19	use	use	NN
9936	3467	20	of	of	IN
9936	3467	21	them	-PRON-	PRP
9936	3467	22	.	.	.
9936	3468	1	There	there	EX
9936	3468	2	are	be	VBP
9936	3468	3	three	three	CD
9936	3468	4	varieties	variety	NNS
9936	3468	5	of	of	IN
9936	3468	6	lentils	lentil	NNS
9936	3468	7	,	,	,
9936	3468	8	_	_	NNP
9936	3468	9	yellow	yellow	JJ
9936	3468	10	_	_	NNP
9936	3468	11	,	,	,
9936	3468	12	_	_	NNP
9936	3468	13	red	red	NNP
9936	3468	14	_	_	NNP
9936	3468	15	,	,	,
9936	3468	16	and	and	CC
9936	3468	17	_	_	NNP
9936	3468	18	black	black	JJ
9936	3468	19	_	_	NNP
9936	3468	20	,	,	,
9936	3468	21	and	and	CC
9936	3468	22	they	-PRON-	PRP
9936	3468	23	resemble	resemble	VBP
9936	3468	24	split	split	NN
9936	3468	25	peas	pea	NNS
9936	3468	26	in	in	IN
9936	3468	27	appearance	appearance	NN
9936	3468	28	,	,	,
9936	3468	29	as	as	IN
9936	3468	30	will	will	MD
9936	3468	31	be	be	VB
9936	3468	32	observed	observe	VBN
9936	3468	33	from	from	IN
9936	3468	34	Fig	Fig	NNP
9936	3468	35	.	.	.
9936	3469	1	6	6	CD
9936	3469	2	,	,	,
9936	3469	3	which	which	WDT
9936	3469	4	shows	show	VBZ
9936	3469	5	a	a	DT
9936	3469	6	panful	panful	NN
9936	3469	7	of	of	IN
9936	3469	8	dried	dry	VBN
9936	3469	9	lentils	lentil	NNS
9936	3469	10	.	.	.
9936	3470	1	They	-PRON-	PRP
9936	3470	2	have	have	VBP
9936	3470	3	a	a	DT
9936	3470	4	distinctive	distinctive	JJ
9936	3470	5	flavor	flavor	NN
9936	3470	6	that	that	WDT
9936	3470	7	is	be	VBZ
9936	3470	8	agreeable	agreeable	JJ
9936	3470	9	to	to	IN
9936	3470	10	most	most	JJS
9936	3470	11	persons	person	NNS
9936	3470	12	.	.	.
9936	3471	1	However	however	RB
9936	3471	2	,	,	,
9936	3471	3	like	like	IN
9936	3471	4	other	other	JJ
9936	3471	5	dried	dry	VBN
9936	3471	6	legumes	legume	NNS
9936	3471	7	,	,	,
9936	3471	8	long	long	JJ
9936	3471	9	cooking	cooking	NN
9936	3471	10	is	be	VBZ
9936	3471	11	required	require	VBN
9936	3471	12	to	to	TO
9936	3471	13	make	make	VB
9936	3471	14	them	-PRON-	PRP
9936	3471	15	tender	tender	JJ
9936	3471	16	and	and	CC
9936	3471	17	palatable	palatable	JJ
9936	3471	18	.	.	.
9936	3472	1	28	28	CD
9936	3472	2	.	.	.
9936	3473	1	COOKING	COOKING	NNP
9936	3473	2	OF	of	IN
9936	3473	3	LENTILS.--In	LENTILS.--In	NNP
9936	3473	4	general	general	NN
9936	3473	5	,	,	,
9936	3473	6	the	the	DT
9936	3473	7	preparation	preparation	NN
9936	3473	8	of	of	IN
9936	3473	9	lentils	lentil	NNS
9936	3473	10	is	be	VBZ
9936	3473	11	similar	similar	JJ
9936	3473	12	to	to	IN
9936	3473	13	that	that	DT
9936	3473	14	of	of	IN
9936	3473	15	dried	dry	VBN
9936	3473	16	beans	bean	NNS
9936	3473	17	,	,	,
9936	3473	18	the	the	DT
9936	3473	19	cooking	cooking	NN
9936	3473	20	of	of	IN
9936	3473	21	which	which	WDT
9936	3473	22	is	be	VBZ
9936	3473	23	now	now	RB
9936	3473	24	thoroughly	thoroughly	RB
9936	3473	25	understood	understand	VBN
9936	3473	26	.	.	.
9936	3474	1	They	-PRON-	PRP
9936	3474	2	may	may	MD
9936	3474	3	be	be	VB
9936	3474	4	put	put	VBN
9936	3474	5	on	on	RP
9936	3474	6	to	to	TO
9936	3474	7	cook	cook	VB
9936	3474	8	immediately	immediately	RB
9936	3474	9	after	after	IN
9936	3474	10	they	-PRON-	PRP
9936	3474	11	are	be	VBP
9936	3474	12	washed	wash	VBN
9936	3474	13	,	,	,
9936	3474	14	but	but	CC
9936	3474	15	,	,	,
9936	3474	16	as	as	IN
9936	3474	17	in	in	IN
9936	3474	18	the	the	DT
9936	3474	19	case	case	NN
9936	3474	20	of	of	IN
9936	3474	21	dried	dry	VBN
9936	3474	22	beans	bean	NNS
9936	3474	23	,	,	,
9936	3474	24	their	-PRON-	PRP$
9936	3474	25	cooking	cooking	NN
9936	3474	26	may	may	MD
9936	3474	27	be	be	VB
9936	3474	28	hastened	hasten	VBN
9936	3474	29	if	if	IN
9936	3474	30	they	-PRON-	PRP
9936	3474	31	are	be	VBP
9936	3474	32	first	first	RB
9936	3474	33	softened	soften	VBN
9936	3474	34	by	by	IN
9936	3474	35	soaking	soak	VBG
9936	3474	36	them	-PRON-	PRP
9936	3474	37	in	in	IN
9936	3474	38	cold	cold	JJ
9936	3474	39	water	water	NN
9936	3474	40	for	for	IN
9936	3474	41	8	8	CD
9936	3474	42	to	to	TO
9936	3474	43	12	12	CD
9936	3474	44	hours	hour	NNS
9936	3474	45	.	.	.
9936	3475	1	At	at	IN
9936	3475	2	the	the	DT
9936	3475	3	end	end	NN
9936	3475	4	of	of	IN
9936	3475	5	this	this	DT
9936	3475	6	time	time	NN
9936	3475	7	,	,	,
9936	3475	8	it	-PRON-	PRP
9936	3475	9	is	be	VBZ
9936	3475	10	advisable	advisable	JJ
9936	3475	11	to	to	TO
9936	3475	12	parboil	parboil	VB
9936	3475	13	the	the	DT
9936	3475	14	lentils	lentil	NNS
9936	3475	15	for	for	IN
9936	3475	16	about	about	RB
9936	3475	17	10	10	CD
9936	3475	18	or	or	CC
9936	3475	19	15	15	CD
9936	3475	20	minutes	minute	NNS
9936	3475	21	,	,	,
9936	3475	22	or	or	CC
9936	3475	23	until	until	IN
9936	3475	24	their	-PRON-	PRP$
9936	3475	25	outer	outer	JJ
9936	3475	26	skins	skin	NNS
9936	3475	27	begin	begin	VBP
9936	3475	28	to	to	TO
9936	3475	29	crack	crack	VB
9936	3475	30	,	,	,
9936	3475	31	in	in	IN
9936	3475	32	water	water	NN
9936	3475	33	to	to	TO
9936	3475	34	which	which	WDT
9936	3475	35	a	a	DT
9936	3475	36	pinch	pinch	NN
9936	3475	37	of	of	IN
9936	3475	38	soda	soda	NN
9936	3475	39	has	have	VBZ
9936	3475	40	been	be	VBN
9936	3475	41	added	add	VBN
9936	3475	42	.	.	.
9936	3476	1	This	this	DT
9936	3476	2	water	water	NN
9936	3476	3	being	being	NN
9936	3476	4	poured	pour	VBD
9936	3476	5	off	off	RP
9936	3476	6	,	,	,
9936	3476	7	the	the	DT
9936	3476	8	lentils	lentil	NNS
9936	3476	9	should	should	MD
9936	3476	10	be	be	VB
9936	3476	11	washed	wash	VBN
9936	3476	12	and	and	CC
9936	3476	13	then	then	RB
9936	3476	14	put	put	VB
9936	3476	15	to	to	IN
9936	3476	16	cook	cook	NN
9936	3476	17	in	in	IN
9936	3476	18	fresh	fresh	JJ
9936	3476	19	water	water	NN
9936	3476	20	to	to	TO
9936	3476	21	which	which	WDT
9936	3476	22	1	1	CD
9936	3476	23	teaspoonful	teaspoonful	JJ
9936	3476	24	of	of	IN
9936	3476	25	salt	salt	NN
9936	3476	26	is	be	VBZ
9936	3476	27	added	add	VBN
9936	3476	28	for	for	IN
9936	3476	29	each	each	DT
9936	3476	30	quart	quart	NN
9936	3476	31	of	of	IN
9936	3476	32	water	water	NN
9936	3476	33	used	use	VBN
9936	3476	34	.	.	.
9936	3477	1	Like	like	IN
9936	3477	2	beans	bean	NNS
9936	3477	3	,	,	,
9936	3477	4	the	the	DT
9936	3477	5	lentils	lentil	NNS
9936	3477	6	should	should	MD
9936	3477	7	be	be	VB
9936	3477	8	cooked	cook	VBN
9936	3477	9	slowly	slowly	RB
9936	3477	10	until	until	IN
9936	3477	11	they	-PRON-	PRP
9936	3477	12	are	be	VBP
9936	3477	13	soft	soft	JJ
9936	3477	14	enough	enough	RB
9936	3477	15	to	to	TO
9936	3477	16	crush	crush	VB
9936	3477	17	between	between	IN
9936	3477	18	the	the	DT
9936	3477	19	fingers	finger	NNS
9936	3477	20	.	.	.
9936	3478	1	With	with	IN
9936	3478	2	these	these	DT
9936	3478	3	principles	principle	NNS
9936	3478	4	for	for	IN
9936	3478	5	the	the	DT
9936	3478	6	cooking	cooking	NN
9936	3478	7	of	of	IN
9936	3478	8	lentils	lentil	NNS
9936	3478	9	well	well	RB
9936	3478	10	in	in	IN
9936	3478	11	mind	mind	NN
9936	3478	12	,	,	,
9936	3478	13	the	the	DT
9936	3478	14	housewife	housewife	NN
9936	3478	15	will	will	MD
9936	3478	16	have	have	VB
9936	3478	17	no	no	DT
9936	3478	18	difficulty	difficulty	NN
9936	3478	19	in	in	IN
9936	3478	20	preparing	prepare	VBG
9936	3478	21	this	this	DT
9936	3478	22	vegetable	vegetable	NN
9936	3478	23	,	,	,
9936	3478	24	for	for	IN
9936	3478	25	almost	almost	RB
9936	3478	26	any	any	DT
9936	3478	27	of	of	IN
9936	3478	28	the	the	DT
9936	3478	29	recipes	recipe	NNS
9936	3478	30	given	give	VBN
9936	3478	31	for	for	IN
9936	3478	32	dried	dry	VBN
9936	3478	33	beans	bean	NNS
9936	3478	34	may	may	MD
9936	3478	35	be	be	VB
9936	3478	36	used	use	VBN
9936	3478	37	with	with	IN
9936	3478	38	lentils	lentil	NNS
9936	3478	39	substituted	substitute	VBN
9936	3478	40	for	for	IN
9936	3478	41	the	the	DT
9936	3478	42	beans	bean	NNS
9936	3478	43	.	.	.
9936	3479	1	[	[	-LRB-
9936	3479	2	Illustration	illustration	NN
9936	3479	3	:	:	:
9936	3479	4	FIG	FIG	NNP
9936	3479	5	.	.	.
9936	3480	1	6	6	CD
9936	3480	2	]	]	-RRB-
9936	3480	3	29	29	CD
9936	3480	4	.	.	.
9936	3481	1	LENTIL	LENTIL	NNP
9936	3481	2	PUFF.--A	PUFF.--A	-RRB-
9936	3481	3	decided	decide	VBD
9936	3481	4	change	change	NN
9936	3481	5	from	from	IN
9936	3481	6	the	the	DT
9936	3481	7	usual	usual	JJ
9936	3481	8	ways	way	NNS
9936	3481	9	of	of	IN
9936	3481	10	preparing	prepare	VBG
9936	3481	11	lentils	lentil	NNS
9936	3481	12	can	can	MD
9936	3481	13	be	be	VB
9936	3481	14	had	have	VBN
9936	3481	15	by	by	IN
9936	3481	16	making	make	VBG
9936	3481	17	lentil	lentil	NNP
9936	3481	18	puff	puff	NNP
9936	3481	19	.	.	.
9936	3482	1	Black	black	JJ
9936	3482	2	lentils	lentil	NNS
9936	3482	3	are	be	VBP
9936	3482	4	used	use	VBN
9936	3482	5	for	for	IN
9936	3482	6	this	this	DT
9936	3482	7	preparation	preparation	NN
9936	3482	8	,	,	,
9936	3482	9	and	and	CC
9936	3482	10	they	-PRON-	PRP
9936	3482	11	are	be	VBP
9936	3482	12	made	make	VBN
9936	3482	13	into	into	IN
9936	3482	14	a	a	DT
9936	3482	15	purÃ	purã	NN
9936	3482	16	©	©	NN
9936	3482	17	e	e	NN
9936	3482	18	before	before	IN
9936	3482	19	being	be	VBG
9936	3482	20	used	use	VBN
9936	3482	21	in	in	IN
9936	3482	22	the	the	DT
9936	3482	23	puff	puff	NN
9936	3482	24	.	.	.
9936	3483	1	If	if	IN
9936	3483	2	the	the	DT
9936	3483	3	accompanying	accompanying	JJ
9936	3483	4	recipe	recipe	NN
9936	3483	5	is	be	VBZ
9936	3483	6	carefully	carefully	RB
9936	3483	7	followed	follow	VBN
9936	3483	8	,	,	,
9936	3483	9	a	a	DT
9936	3483	10	most	most	RBS
9936	3483	11	appetizing	appetizing	JJ
9936	3483	12	,	,	,
9936	3483	13	as	as	RB
9936	3483	14	well	well	RB
9936	3483	15	as	as	IN
9936	3483	16	nutritious	nutritious	JJ
9936	3483	17	,	,	,
9936	3483	18	dish	dish	NN
9936	3483	19	will	will	MD
9936	3483	20	be	be	VB
9936	3483	21	the	the	DT
9936	3483	22	result	result	NN
9936	3483	23	.	.	.
9936	3484	1	LENTIL	LENTIL	NNP
9936	3484	2	PUFF	PUFF	NNP
9936	3484	3	(	(	-LRB-
9936	3484	4	Sufficient	sufficient	JJ
9936	3484	5	to	to	TO
9936	3484	6	Serve	serve	VB
9936	3484	7	Six	six	CD
9936	3484	8	)	)	-RRB-
9936	3484	9	1	1	CD
9936	3484	10	-	-	SYM
9936	3484	11	1/4	1/4	CD
9936	3484	12	c.	c.	NN
9936	3484	13	lentil	lentil	NNP
9936	3484	14	purÃ	purã	NN
9936	3484	15	©	©	NNP
9936	3484	16	e	e	NNP
9936	3484	17	1	1	CD
9936	3484	18	-	-	SYM
9936	3484	19	1/2	1/2	CD
9936	3484	20	c.	c.	NN
9936	3484	21	riced	rice	VBD
9936	3484	22	potatoes	potato	NNS
9936	3484	23	2	2	CD
9936	3484	24	Tb	Tb	NNP
9936	3484	25	.	.	.
9936	3485	1	butter	butter	NN
9936	3485	2	1/2	1/2	CD
9936	3485	3	c.	c.	NN
9936	3485	4	milk	milk	NN
9936	3485	5	1	1	CD
9936	3485	6	-	-	SYM
9936	3485	7	1/2	1/2	CD
9936	3485	8	tsp	tsp	NN
9936	3485	9	.	.	.
9936	3486	1	salt	salt	NN
9936	3486	2	1/8	1/8	CD
9936	3486	3	tsp	tsp	NN
9936	3486	4	.	.	.
9936	3487	1	pepper	pepper	NN
9936	3487	2	2	2	CD
9936	3487	3	eggs	egg	NNS
9936	3487	4	Soak	soak	VB
9936	3487	5	the	the	DT
9936	3487	6	lentils	lentil	NNS
9936	3487	7	overnight	overnight	RB
9936	3487	8	in	in	IN
9936	3487	9	water	water	NN
9936	3487	10	that	that	WDT
9936	3487	11	contains	contain	VBZ
9936	3487	12	a	a	DT
9936	3487	13	pinch	pinch	NN
9936	3487	14	of	of	IN
9936	3487	15	soda	soda	NN
9936	3487	16	,	,	,
9936	3487	17	parboil	parboil	VB
9936	3487	18	them	-PRON-	PRP
9936	3487	19	for	for	IN
9936	3487	20	about	about	RB
9936	3487	21	10	10	CD
9936	3487	22	minutes	minute	NNS
9936	3487	23	,	,	,
9936	3487	24	and	and	CC
9936	3487	25	pour	pour	VB
9936	3487	26	off	off	RP
9936	3487	27	the	the	DT
9936	3487	28	water	water	NN
9936	3487	29	.	.	.
9936	3488	1	Put	put	VB
9936	3488	2	them	-PRON-	PRP
9936	3488	3	to	to	TO
9936	3488	4	cook	cook	VB
9936	3488	5	in	in	IN
9936	3488	6	cold	cold	JJ
9936	3488	7	water	water	NN
9936	3488	8	and	and	CC
9936	3488	9	cook	cook	NN
9936	3488	10	until	until	IN
9936	3488	11	they	-PRON-	PRP
9936	3488	12	are	be	VBP
9936	3488	13	tender	tender	JJ
9936	3488	14	,	,	,
9936	3488	15	allowing	allow	VBG
9936	3488	16	the	the	DT
9936	3488	17	water	water	NN
9936	3488	18	to	to	TO
9936	3488	19	evaporate	evaporate	VB
9936	3488	20	completely	completely	RB
9936	3488	21	,	,	,
9936	3488	22	if	if	IN
9936	3488	23	possible	possible	JJ
9936	3488	24	,	,	,
9936	3488	25	so	so	IN
9936	3488	26	that	that	IN
9936	3488	27	the	the	DT
9936	3488	28	purÃ	purã	NN
9936	3488	29	©	©	NNP
9936	3488	30	e	e	CD
9936	3488	31	made	make	VBN
9936	3488	32	from	from	IN
9936	3488	33	them	-PRON-	PRP
9936	3488	34	will	will	MD
9936	3488	35	be	be	VB
9936	3488	36	dry	dry	JJ
9936	3488	37	.	.	.
9936	3489	1	However	however	RB
9936	3489	2	,	,	,
9936	3489	3	if	if	IN
9936	3489	4	any	any	DT
9936	3489	5	water	water	NN
9936	3489	6	remains	remain	VBZ
9936	3489	7	when	when	WRB
9936	3489	8	the	the	DT
9936	3489	9	lentils	lentil	NNS
9936	3489	10	are	be	VBP
9936	3489	11	done	do	VBN
9936	3489	12	,	,	,
9936	3489	13	pour	pour	VB
9936	3489	14	it	-PRON-	PRP
9936	3489	15	off	off	RP
9936	3489	16	and	and	CC
9936	3489	17	use	use	VB
9936	3489	18	it	-PRON-	PRP
9936	3489	19	for	for	IN
9936	3489	20	soup	soup	NN
9936	3489	21	or	or	CC
9936	3489	22	sauce	sauce	NN
9936	3489	23	.	.	.
9936	3490	1	Make	make	VB
9936	3490	2	the	the	DT
9936	3490	3	purÃ	purã	NN
9936	3490	4	©	©	NN
9936	3490	5	e	e	NN
9936	3490	6	by	by	IN
9936	3490	7	forcing	force	VBG
9936	3490	8	the	the	DT
9936	3490	9	cooked	cooked	JJ
9936	3490	10	lentils	lentil	NNS
9936	3490	11	through	through	IN
9936	3490	12	a	a	DT
9936	3490	13	colander	colander	NN
9936	3490	14	.	.	.
9936	3491	1	If	if	IN
9936	3491	2	it	-PRON-	PRP
9936	3491	3	is	be	VBZ
9936	3491	4	found	find	VBN
9936	3491	5	to	to	TO
9936	3491	6	be	be	VB
9936	3491	7	too	too	RB
9936	3491	8	wet	wet	JJ
9936	3491	9	,	,	,
9936	3491	10	less	less	JJR
9936	3491	11	milk	milk	NN
9936	3491	12	can	can	MD
9936	3491	13	be	be	VB
9936	3491	14	used	use	VBN
9936	3491	15	than	than	IN
9936	3491	16	the	the	DT
9936	3491	17	recipe	recipe	NN
9936	3491	18	calls	call	VBZ
9936	3491	19	for	for	IN
9936	3491	20	.	.	.
9936	3492	1	Cook	cook	VB
9936	3492	2	several	several	JJ
9936	3492	3	potatoes	potato	NNS
9936	3492	4	and	and	CC
9936	3492	5	rice	rice	VB
9936	3492	6	them	-PRON-	PRP
9936	3492	7	by	by	IN
9936	3492	8	forcing	force	VBG
9936	3492	9	them	-PRON-	PRP
9936	3492	10	through	through	IN
9936	3492	11	a	a	DT
9936	3492	12	colander	colander	NN
9936	3492	13	or	or	CC
9936	3492	14	a	a	DT
9936	3492	15	ricer	ricer	NN
9936	3492	16	.	.	.
9936	3493	1	Combine	combine	VB
9936	3493	2	the	the	DT
9936	3493	3	lentils	lentil	NNS
9936	3493	4	and	and	CC
9936	3493	5	potatoes	potato	NNS
9936	3493	6	,	,	,
9936	3493	7	and	and	CC
9936	3493	8	to	to	IN
9936	3493	9	this	this	DT
9936	3493	10	mixture	mixture	NN
9936	3493	11	add	add	VB
9936	3493	12	the	the	DT
9936	3493	13	butter	butter	NN
9936	3493	14	,	,	,
9936	3493	15	milk	milk	NN
9936	3493	16	,	,	,
9936	3493	17	salt	salt	NN
9936	3493	18	,	,	,
9936	3493	19	and	and	CC
9936	3493	20	pepper	pepper	NN
9936	3493	21	.	.	.
9936	3494	1	Separate	separate	VB
9936	3494	2	the	the	DT
9936	3494	3	eggs	egg	NNS
9936	3494	4	,	,	,
9936	3494	5	and	and	CC
9936	3494	6	beat	beat	VBD
9936	3494	7	the	the	DT
9936	3494	8	yolks	yolk	NNS
9936	3494	9	slightly	slightly	RB
9936	3494	10	and	and	CC
9936	3494	11	the	the	DT
9936	3494	12	whites	white	NNS
9936	3494	13	until	until	IN
9936	3494	14	stiff	stiff	NNP
9936	3494	15	.	.	.
9936	3495	1	Stir	stir	VB
9936	3495	2	the	the	DT
9936	3495	3	yolks	yolk	NNS
9936	3495	4	into	into	IN
9936	3495	5	the	the	DT
9936	3495	6	mixture	mixture	NN
9936	3495	7	and	and	CC
9936	3495	8	,	,	,
9936	3495	9	just	just	RB
9936	3495	10	before	before	IN
9936	3495	11	putting	put	VBG
9936	3495	12	the	the	DT
9936	3495	13	puff	puff	NN
9936	3495	14	into	into	IN
9936	3495	15	the	the	DT
9936	3495	16	oven	oven	NN
9936	3495	17	,	,	,
9936	3495	18	fold	fold	VB
9936	3495	19	in	in	IN
9936	3495	20	the	the	DT
9936	3495	21	whites	white	NNS
9936	3495	22	.	.	.
9936	3496	1	Pour	pour	VB
9936	3496	2	into	into	IN
9936	3496	3	a	a	DT
9936	3496	4	buttered	butter	VBN
9936	3496	5	baking	baking	NN
9936	3496	6	dish	dish	NN
9936	3496	7	,	,	,
9936	3496	8	set	set	VBN
9936	3496	9	in	in	IN
9936	3496	10	the	the	DT
9936	3496	11	oven	oven	NN
9936	3496	12	,	,	,
9936	3496	13	and	and	CC
9936	3496	14	bake	bake	VB
9936	3496	15	until	until	IN
9936	3496	16	the	the	DT
9936	3496	17	puff	puff	NN
9936	3496	18	is	be	VBZ
9936	3496	19	set	set	VBN
9936	3496	20	and	and	CC
9936	3496	21	the	the	DT
9936	3496	22	surface	surface	NN
9936	3496	23	is	be	VBZ
9936	3496	24	brown	brown	JJ
9936	3496	25	.	.	.
9936	3497	1	Serve	serve	VB
9936	3497	2	hot	hot	JJ
9936	3497	3	.	.	.
9936	3498	1	MUSHROOMS	mushroom	NNS
9936	3498	2	AND	and	CC
9936	3498	3	THEIR	THEIR	NNP
9936	3498	4	PREPARATION	preparation	NN
9936	3498	5	30	30	CD
9936	3498	6	.	.	.
9936	3499	1	Mushrooms	mushroom	NNS
9936	3499	2	are	be	VBP
9936	3499	3	not	not	RB
9936	3499	4	a	a	DT
9936	3499	5	vegetable	vegetable	NN
9936	3499	6	;	;	:
9936	3499	7	still	still	RB
9936	3499	8	they	-PRON-	PRP
9936	3499	9	are	be	VBP
9936	3499	10	included	include	VBN
9936	3499	11	in	in	IN
9936	3499	12	this	this	DT
9936	3499	13	Section	Section	NNP
9936	3499	14	because	because	IN
9936	3499	15	they	-PRON-	PRP
9936	3499	16	are	be	VBP
9936	3499	17	used	use	VBN
9936	3499	18	like	like	IN
9936	3499	19	a	a	DT
9936	3499	20	vegetable	vegetable	NN
9936	3499	21	.	.	.
9936	3500	1	In	in	IN
9936	3500	2	reality	reality	NN
9936	3500	3	,	,	,
9936	3500	4	they	-PRON-	PRP
9936	3500	5	are	be	VBP
9936	3500	6	a	a	DT
9936	3500	7	fungus	fungus	JJ
9936	3500	8	growth	growth	NN
9936	3500	9	containing	contain	VBG
9936	3500	10	no	no	DT
9936	3500	11	chlorophyl	chlorophyl	NN
9936	3500	12	,	,	,
9936	3500	13	or	or	CC
9936	3500	14	green	green	JJ
9936	3500	15	coloring	coloring	NN
9936	3500	16	matter	matter	NN
9936	3500	17	,	,	,
9936	3500	18	and	and	CC
9936	3500	19	,	,	,
9936	3500	20	as	as	IN
9936	3500	21	shown	show	VBN
9936	3500	22	in	in	IN
9936	3500	23	Fig	Fig	NNP
9936	3500	24	.	.	.
9936	3501	1	7	7	LS
9936	3501	2	,	,	,
9936	3501	3	consisting	consist	VBG
9936	3501	4	of	of	IN
9936	3501	5	an	an	DT
9936	3501	6	erect	erect	NN
9936	3501	7	stalk	stalk	NN
9936	3501	8	that	that	WDT
9936	3501	9	supports	support	VBZ
9936	3501	10	a	a	DT
9936	3501	11	cap	cap	NN
9936	3501	12	-	-	HYPH
9936	3501	13	like	like	JJ
9936	3501	14	expansion	expansion	NN
9936	3501	15	.	.	.
9936	3502	1	They	-PRON-	PRP
9936	3502	2	occur	occur	VBP
9936	3502	3	in	in	IN
9936	3502	4	many	many	JJ
9936	3502	5	varieties	variety	NNS
9936	3502	6	,	,	,
9936	3502	7	both	both	CC
9936	3502	8	poisonous	poisonous	JJ
9936	3502	9	and	and	CC
9936	3502	10	non	non	JJ
9936	3502	11	-	-	JJ
9936	3502	12	poisonous	poisonous	JJ
9936	3502	13	.	.	.
9936	3503	1	The	the	DT
9936	3503	2	non	non	JJ
9936	3503	3	-	-	JJ
9936	3503	4	poisonous	poisonous	JJ
9936	3503	5	,	,	,
9936	3503	6	or	or	CC
9936	3503	7	edible	edible	JJ
9936	3503	8	,	,	,
9936	3503	9	mushrooms	mushroom	NNS
9936	3503	10	are	be	VBP
9936	3503	11	found	find	VBN
9936	3503	12	on	on	IN
9936	3503	13	rich	rich	JJ
9936	3503	14	,	,	,
9936	3503	15	moist	moist	JJ
9936	3503	16	pastures	pasture	NNS
9936	3503	17	all	all	RB
9936	3503	18	over	over	IN
9936	3503	19	the	the	DT
9936	3503	20	world	world	NN
9936	3503	21	and	and	CC
9936	3503	22	they	-PRON-	PRP
9936	3503	23	are	be	VBP
9936	3503	24	also	also	RB
9936	3503	25	very	very	RB
9936	3503	26	frequently	frequently	RB
9936	3503	27	cultivated	cultivate	VBN
9936	3503	28	.	.	.
9936	3504	1	They	-PRON-	PRP
9936	3504	2	may	may	MD
9936	3504	3	be	be	VB
9936	3504	4	collected	collect	VBN
9936	3504	5	in	in	IN
9936	3504	6	almost	almost	RB
9936	3504	7	any	any	DT
9936	3504	8	locality	locality	NN
9936	3504	9	,	,	,
9936	3504	10	but	but	CC
9936	3504	11	no	no	DT
9936	3504	12	person	person	NN
9936	3504	13	who	who	WP
9936	3504	14	is	be	VBZ
9936	3504	15	not	not	RB
9936	3504	16	perfectly	perfectly	RB
9936	3504	17	familiar	familiar	JJ
9936	3504	18	with	with	IN
9936	3504	19	their	-PRON-	PRP$
9936	3504	20	characteristics	characteristic	NNS
9936	3504	21	and	and	CC
9936	3504	22	therefore	therefore	RB
9936	3504	23	able	able	JJ
9936	3504	24	to	to	TO
9936	3504	25	judge	judge	VB
9936	3504	26	the	the	DT
9936	3504	27	non	non	JJ
9936	3504	28	-	-	JJ
9936	3504	29	poisonous	poisonous	JJ
9936	3504	30	kinds	kind	NNS
9936	3504	31	from	from	IN
9936	3504	32	the	the	DT
9936	3504	33	poisonous	poisonous	JJ
9936	3504	34	should	should	MD
9936	3504	35	attempt	attempt	VB
9936	3504	36	to	to	TO
9936	3504	37	gather	gather	VB
9936	3504	38	them	-PRON-	PRP
9936	3504	39	.	.	.
9936	3505	1	Fresh	fresh	JJ
9936	3505	2	mushrooms	mushroom	NNS
9936	3505	3	can	can	MD
9936	3505	4	usually	usually	RB
9936	3505	5	be	be	VB
9936	3505	6	found	find	VBN
9936	3505	7	in	in	IN
9936	3505	8	the	the	DT
9936	3505	9	markets	market	NNS
9936	3505	10	,	,	,
9936	3505	11	but	but	CC
9936	3505	12	as	as	IN
9936	3505	13	they	-PRON-	PRP
9936	3505	14	are	be	VBP
9936	3505	15	expensive	expensive	JJ
9936	3505	16	,	,	,
9936	3505	17	they	-PRON-	PRP
9936	3505	18	should	should	MD
9936	3505	19	be	be	VB
9936	3505	20	considered	consider	VBN
9936	3505	21	a	a	DT
9936	3505	22	luxury	luxury	NN
9936	3505	23	and	and	CC
9936	3505	24	used	use	VBN
9936	3505	25	only	only	RB
9936	3505	26	occasionally	occasionally	RB
9936	3505	27	.	.	.
9936	3506	1	Instead	instead	RB
9936	3506	2	,	,	,
9936	3506	3	some	some	DT
9936	3506	4	of	of	IN
9936	3506	5	the	the	DT
9936	3506	6	small	small	JJ
9936	3506	7	canned	canned	JJ
9936	3506	8	varieties	variety	NNS
9936	3506	9	,	,	,
9936	3506	10	which	which	WDT
9936	3506	11	are	be	VBP
9936	3506	12	usually	usually	RB
9936	3506	13	satisfactory	satisfactory	JJ
9936	3506	14	for	for	IN
9936	3506	15	most	most	JJS
9936	3506	16	purposes	purpose	NNS
9936	3506	17	,	,	,
9936	3506	18	should	should	MD
9936	3506	19	be	be	VB
9936	3506	20	used	use	VBN
9936	3506	21	when	when	WRB
9936	3506	22	mushrooms	mushroom	NNS
9936	3506	23	are	be	VBP
9936	3506	24	desired	desire	VBN
9936	3506	25	and	and	CC
9936	3506	26	the	the	DT
9936	3506	27	wild	wild	JJ
9936	3506	28	ones	one	NNS
9936	3506	29	can	can	MD
9936	3506	30	not	not	RB
9936	3506	31	be	be	VB
9936	3506	32	secured	secure	VBN
9936	3506	33	.	.	.
9936	3507	1	31	31	CD
9936	3507	2	.	.	.
9936	3508	1	In	in	IN
9936	3508	2	food	food	NN
9936	3508	3	value	value	NN
9936	3508	4	,	,	,
9936	3508	5	mushrooms	mushroom	NNS
9936	3508	6	are	be	VBP
9936	3508	7	not	not	RB
9936	3508	8	very	very	RB
9936	3508	9	high	high	JJ
9936	3508	10	,	,	,
9936	3508	11	being	be	VBG
9936	3508	12	about	about	RB
9936	3508	13	equal	equal	JJ
9936	3508	14	to	to	IN
9936	3508	15	beets	beet	NNS
9936	3508	16	or	or	CC
9936	3508	17	carrots	carrot	NNS
9936	3508	18	in	in	IN
9936	3508	19	this	this	DT
9936	3508	20	respect	respect	NN
9936	3508	21	;	;	:
9936	3508	22	but	but	CC
9936	3508	23	they	-PRON-	PRP
9936	3508	24	have	have	VBP
9936	3508	25	a	a	DT
9936	3508	26	higher	high	JJR
9936	3508	27	percentage	percentage	NN
9936	3508	28	of	of	IN
9936	3508	29	protein	protein	NN
9936	3508	30	than	than	IN
9936	3508	31	these	these	DT
9936	3508	32	vegetables	vegetable	NNS
9936	3508	33	and	and	CC
9936	3508	34	they	-PRON-	PRP
9936	3508	35	contain	contain	VBP
9936	3508	36	extractives	extractive	NNS
9936	3508	37	similar	similar	JJ
9936	3508	38	to	to	IN
9936	3508	39	those	those	DT
9936	3508	40	found	find	VBN
9936	3508	41	in	in	IN
9936	3508	42	meat	meat	NN
9936	3508	43	.	.	.
9936	3509	1	To	to	TO
9936	3509	2	increase	increase	VB
9936	3509	3	their	-PRON-	PRP$
9936	3509	4	food	food	NN
9936	3509	5	value	value	NN
9936	3509	6	,	,	,
9936	3509	7	mushrooms	mushroom	NNS
9936	3509	8	are	be	VBP
9936	3509	9	often	often	RB
9936	3509	10	combined	combine	VBN
9936	3509	11	with	with	IN
9936	3509	12	other	other	JJ
9936	3509	13	foods	food	NNS
9936	3509	14	,	,	,
9936	3509	15	such	such	JJ
9936	3509	16	as	as	IN
9936	3509	17	peas	pea	NNS
9936	3509	18	,	,	,
9936	3509	19	chestnuts	chestnut	NNS
9936	3509	20	,	,	,
9936	3509	21	diced	dice	VBD
9936	3509	22	meats	meat	NNS
9936	3509	23	,	,	,
9936	3509	24	and	and	CC
9936	3509	25	fowl	fowl	NN
9936	3509	26	,	,	,
9936	3509	27	and	and	CC
9936	3509	28	made	make	VBN
9936	3509	29	into	into	IN
9936	3509	30	dishes	dish	NNS
9936	3509	31	of	of	IN
9936	3509	32	various	various	JJ
9936	3509	33	sorts	sort	NNS
9936	3509	34	.	.	.
9936	3510	1	Then	then	RB
9936	3510	2	,	,	,
9936	3510	3	again	again	RB
9936	3510	4	,	,	,
9936	3510	5	they	-PRON-	PRP
9936	3510	6	are	be	VBP
9936	3510	7	served	serve	VBN
9936	3510	8	as	as	IN
9936	3510	9	a	a	DT
9936	3510	10	garnish	garnish	NN
9936	3510	11	with	with	IN
9936	3510	12	steaks	steak	NNS
9936	3510	13	and	and	CC
9936	3510	14	other	other	JJ
9936	3510	15	meat	meat	NN
9936	3510	16	dishes	dish	NNS
9936	3510	17	.	.	.
9936	3511	1	In	in	IN
9936	3511	2	short	short	JJ
9936	3511	3	,	,	,
9936	3511	4	if	if	IN
9936	3511	5	they	-PRON-	PRP
9936	3511	6	can	can	MD
9936	3511	7	be	be	VB
9936	3511	8	secured	secure	VBN
9936	3511	9	from	from	IN
9936	3511	10	the	the	DT
9936	3511	11	surrounding	surround	VBG
9936	3511	12	neighborhood	neighborhood	NN
9936	3511	13	or	or	CC
9936	3511	14	the	the	DT
9936	3511	15	price	price	NN
9936	3511	16	is	be	VBZ
9936	3511	17	not	not	RB
9936	3511	18	prohibitive	prohibitive	JJ
9936	3511	19	,	,	,
9936	3511	20	they	-PRON-	PRP
9936	3511	21	should	should	MD
9936	3511	22	be	be	VB
9936	3511	23	used	use	VBN
9936	3511	24	in	in	IN
9936	3511	25	the	the	DT
9936	3511	26	many	many	JJ
9936	3511	27	excellent	excellent	JJ
9936	3511	28	ways	way	NNS
9936	3511	29	that	that	WDT
9936	3511	30	are	be	VBP
9936	3511	31	devised	devise	VBN
9936	3511	32	for	for	IN
9936	3511	33	their	-PRON-	PRP$
9936	3511	34	preparation	preparation	NN
9936	3511	35	.	.	.
9936	3512	1	32	32	CD
9936	3512	2	.	.	.
9936	3513	1	PREPARATION	PREPARATION	NNP
9936	3513	2	FOR	for	IN
9936	3513	3	COOKING.--To	COOKING.--To	NNP
9936	3513	4	prepare	prepare	VBP
9936	3513	5	mushrooms	mushroom	NNS
9936	3513	6	for	for	IN
9936	3513	7	cooking	cooking	NN
9936	3513	8	,	,	,
9936	3513	9	clean	clean	VB
9936	3513	10	them	-PRON-	PRP
9936	3513	11	by	by	IN
9936	3513	12	brushing	brush	VBG
9936	3513	13	them	-PRON-	PRP
9936	3513	14	carefully	carefully	RB
9936	3513	15	with	with	IN
9936	3513	16	a	a	DT
9936	3513	17	soft	soft	JJ
9936	3513	18	brush	brush	NN
9936	3513	19	,	,	,
9936	3513	20	by	by	IN
9936	3513	21	scraping	scrape	VBG
9936	3513	22	the	the	DT
9936	3513	23	surface	surface	NN
9936	3513	24	,	,	,
9936	3513	25	and	and	CC
9936	3513	26	,	,	,
9936	3513	27	in	in	IN
9936	3513	28	some	some	DT
9936	3513	29	cases	case	NNS
9936	3513	30	,	,	,
9936	3513	31	by	by	IN
9936	3513	32	removing	remove	VBG
9936	3513	33	the	the	DT
9936	3513	34	stems	stem	NNS
9936	3513	35	.	.	.
9936	3514	1	Do	do	VB
9936	3514	2	not	not	RB
9936	3514	3	,	,	,
9936	3514	4	however	however	RB
9936	3514	5	,	,	,
9936	3514	6	throw	throw	VB
9936	3514	7	the	the	DT
9936	3514	8	stems	stem	NNS
9936	3514	9	away	away	RB
9936	3514	10	,	,	,
9936	3514	11	for	for	IN
9936	3514	12	they	-PRON-	PRP
9936	3514	13	may	may	MD
9936	3514	14	be	be	VB
9936	3514	15	used	use	VBN
9936	3514	16	as	as	RB
9936	3514	17	well	well	RB
9936	3514	18	as	as	IN
9936	3514	19	the	the	DT
9936	3514	20	caps	cap	NNS
9936	3514	21	.	.	.
9936	3515	1	If	if	IN
9936	3515	2	the	the	DT
9936	3515	3	mushrooms	mushroom	NNS
9936	3515	4	are	be	VBP
9936	3515	5	found	find	VBN
9936	3515	6	to	to	TO
9936	3515	7	be	be	VB
9936	3515	8	tough	tough	JJ
9936	3515	9	,	,	,
9936	3515	10	the	the	DT
9936	3515	11	skin	skin	NN
9936	3515	12	should	should	MD
9936	3515	13	be	be	VB
9936	3515	14	peeled	peel	VBN
9936	3515	15	off	off	RP
9936	3515	16	.	.	.
9936	3516	1	After	after	IN
9936	3516	2	being	be	VBG
9936	3516	3	thus	thus	RB
9936	3516	4	prepared	prepare	VBN
9936	3516	5	,	,	,
9936	3516	6	mushrooms	mushroom	NNS
9936	3516	7	may	may	MD
9936	3516	8	be	be	VB
9936	3516	9	cooked	cook	VBN
9936	3516	10	in	in	IN
9936	3516	11	various	various	JJ
9936	3516	12	ways	way	NNS
9936	3516	13	,	,	,
9936	3516	14	as	as	IN
9936	3516	15	is	be	VBZ
9936	3516	16	explained	explain	VBN
9936	3516	17	in	in	IN
9936	3516	18	the	the	DT
9936	3516	19	accompanying	accompany	VBG
9936	3516	20	recipes	recipe	NNS
9936	3516	21	.	.	.
9936	3517	1	[	[	-LRB-
9936	3517	2	Illustration	illustration	NN
9936	3517	3	:	:	:
9936	3517	4	FIG	FIG	NNP
9936	3517	5	.	.	.
9936	3518	1	7	7	LS
9936	3518	2	]	]	-RRB-
9936	3518	3	33	33	CD
9936	3518	4	.	.	.
9936	3519	1	BROILED	broiled	NN
9936	3519	2	MUSHROOMS.--One	MUSHROOMS.--One	NNS
9936	3519	3	of	of	IN
9936	3519	4	the	the	DT
9936	3519	5	simplest	simple	JJS
9936	3519	6	methods	method	NNS
9936	3519	7	of	of	IN
9936	3519	8	cooking	cooking	NN
9936	3519	9	mushrooms	mushroom	NNS
9936	3519	10	is	be	VBZ
9936	3519	11	to	to	TO
9936	3519	12	broil	broil	VB
9936	3519	13	them	-PRON-	PRP
9936	3519	14	.	.	.
9936	3520	1	This	this	DT
9936	3520	2	may	may	MD
9936	3520	3	be	be	VB
9936	3520	4	done	do	VBN
9936	3520	5	either	either	CC
9936	3520	6	by	by	IN
9936	3520	7	exposing	expose	VBG
9936	3520	8	them	-PRON-	PRP
9936	3520	9	directly	directly	RB
9936	3520	10	to	to	IN
9936	3520	11	the	the	DT
9936	3520	12	heat	heat	NN
9936	3520	13	or	or	CC
9936	3520	14	by	by	IN
9936	3520	15	pan	pan	NN
9936	3520	16	-	-	HYPH
9936	3520	17	broiling	broil	VBG
9936	3520	18	them	-PRON-	PRP
9936	3520	19	.	.	.
9936	3521	1	In	in	IN
9936	3521	2	this	this	DT
9936	3521	3	recipe	recipe	NN
9936	3521	4	,	,	,
9936	3521	5	only	only	RB
9936	3521	6	the	the	DT
9936	3521	7	caps	cap	NNS
9936	3521	8	are	be	VBP
9936	3521	9	used	use	VBN
9936	3521	10	.	.	.
9936	3522	1	Clean	clean	VB
9936	3522	2	the	the	DT
9936	3522	3	mushrooms	mushroom	NNS
9936	3522	4	that	that	WDT
9936	3522	5	are	be	VBP
9936	3522	6	to	to	TO
9936	3522	7	be	be	VB
9936	3522	8	broiled	broil	VBN
9936	3522	9	and	and	CC
9936	3522	10	remove	remove	VB
9936	3522	11	the	the	DT
9936	3522	12	stems	stem	NNS
9936	3522	13	.	.	.
9936	3523	1	Place	place	VB
9936	3523	2	the	the	DT
9936	3523	3	caps	cap	NNS
9936	3523	4	in	in	IN
9936	3523	5	a	a	DT
9936	3523	6	broiler	broiler	NN
9936	3523	7	that	that	WDT
9936	3523	8	has	have	VBZ
9936	3523	9	been	be	VBN
9936	3523	10	greased	grease	VBN
9936	3523	11	or	or	CC
9936	3523	12	in	in	IN
9936	3523	13	a	a	DT
9936	3523	14	slightly	slightly	RB
9936	3523	15	greased	grease	VBN
9936	3523	16	frying	fry	VBG
9936	3523	17	pan	pan	NN
9936	3523	18	.	.	.
9936	3524	1	Brown	brown	VB
9936	3524	2	them	-PRON-	PRP
9936	3524	3	on	on	IN
9936	3524	4	one	one	CD
9936	3524	5	side	side	NN
9936	3524	6	,	,	,
9936	3524	7	then	then	RB
9936	3524	8	turn	turn	VB
9936	3524	9	them	-PRON-	PRP
9936	3524	10	and	and	CC
9936	3524	11	brown	brown	VB
9936	3524	12	them	-PRON-	PRP
9936	3524	13	on	on	IN
9936	3524	14	the	the	DT
9936	3524	15	other	other	JJ
9936	3524	16	side	side	NN
9936	3524	17	.	.	.
9936	3525	1	Remove	remove	VB
9936	3525	2	to	to	IN
9936	3525	3	a	a	DT
9936	3525	4	platter	platter	NN
9936	3525	5	,	,	,
9936	3525	6	dot	dot	NN
9936	3525	7	with	with	IN
9936	3525	8	butter	butter	NN
9936	3525	9	,	,	,
9936	3525	10	season	season	NN
9936	3525	11	with	with	IN
9936	3525	12	salt	salt	NN
9936	3525	13	and	and	CC
9936	3525	14	pepper	pepper	NN
9936	3525	15	,	,	,
9936	3525	16	and	and	CC
9936	3525	17	serve	serve	VB
9936	3525	18	.	.	.
9936	3526	1	34	34	CD
9936	3526	2	.	.	.
9936	3527	1	STEWED	STEWED	NNP
9936	3527	2	MUSHROOMS.--Another	mushrooms.--another	RP
9936	3527	3	very	very	RB
9936	3527	4	simple	simple	JJ
9936	3527	5	way	way	NN
9936	3527	6	in	in	IN
9936	3527	7	which	which	WDT
9936	3527	8	to	to	TO
9936	3527	9	cook	cook	VB
9936	3527	10	mushrooms	mushroom	NNS
9936	3527	11	is	be	VBZ
9936	3527	12	to	to	TO
9936	3527	13	stew	stew	VB
9936	3527	14	them	-PRON-	PRP
9936	3527	15	and	and	CC
9936	3527	16	then	then	RB
9936	3527	17	serve	serve	VB
9936	3527	18	them	-PRON-	PRP
9936	3527	19	on	on	IN
9936	3527	20	toast	toast	NN
9936	3527	21	.	.	.
9936	3528	1	When	when	WRB
9936	3528	2	prepared	prepare	VBN
9936	3528	3	by	by	IN
9936	3528	4	this	this	DT
9936	3528	5	method	method	NN
9936	3528	6	,	,	,
9936	3528	7	both	both	CC
9936	3528	8	the	the	DT
9936	3528	9	stems	stem	NNS
9936	3528	10	and	and	CC
9936	3528	11	the	the	DT
9936	3528	12	caps	cap	NNS
9936	3528	13	are	be	VBP
9936	3528	14	utilized	utilize	VBN
9936	3528	15	.	.	.
9936	3529	1	Clean	clean	VB
9936	3529	2	the	the	DT
9936	3529	3	mushrooms	mushroom	NNS
9936	3529	4	and	and	CC
9936	3529	5	cut	cut	VBD
9936	3529	6	both	both	CC
9936	3529	7	the	the	DT
9936	3529	8	caps	cap	NNS
9936	3529	9	and	and	CC
9936	3529	10	the	the	DT
9936	3529	11	stems	stem	NNS
9936	3529	12	into	into	IN
9936	3529	13	small	small	JJ
9936	3529	14	pieces	piece	NNS
9936	3529	15	.	.	.
9936	3530	1	Cook	cook	VB
9936	3530	2	until	until	IN
9936	3530	3	tender	tender	NN
9936	3530	4	in	in	IN
9936	3530	5	sufficient	sufficient	JJ
9936	3530	6	water	water	NN
9936	3530	7	,	,	,
9936	3530	8	stock	stock	NN
9936	3530	9	,	,	,
9936	3530	10	or	or	CC
9936	3530	11	milk	milk	NN
9936	3530	12	to	to	TO
9936	3530	13	cover	cover	VB
9936	3530	14	them	-PRON-	PRP
9936	3530	15	well	well	RB
9936	3530	16	,	,	,
9936	3530	17	and	and	CC
9936	3530	18	then	then	RB
9936	3530	19	season	season	VB
9936	3530	20	with	with	IN
9936	3530	21	salt	salt	NN
9936	3530	22	and	and	CC
9936	3530	23	pepper	pepper	NN
9936	3530	24	.	.	.
9936	3531	1	To	to	IN
9936	3531	2	the	the	DT
9936	3531	3	liquid	liquid	NN
9936	3531	4	that	that	WDT
9936	3531	5	remains	remain	VBZ
9936	3531	6	,	,	,
9936	3531	7	add	add	VB
9936	3531	8	enough	enough	JJ
9936	3531	9	flour	flour	NN
9936	3531	10	to	to	TO
9936	3531	11	thicken	thicken	VB
9936	3531	12	it	-PRON-	PRP
9936	3531	13	slightly	slightly	RB
9936	3531	14	.	.	.
9936	3532	1	Serve	serve	VB
9936	3532	2	on	on	IN
9936	3532	3	toast	toast	NN
9936	3532	4	.	.	.
9936	3533	1	35	35	CD
9936	3533	2	.	.	.
9936	3534	1	SAUTÃ	SAUTÃ	NNP
9936	3534	2	�	�	NNP
9936	3534	3	D	D	NNP
9936	3534	4	MUSHROOMS.--When	mushrooms.--when	NN
9936	3534	5	mushrooms	mushroom	NNS
9936	3534	6	are	be	VBP
9936	3534	7	sautÃ	sautÃ	NNP
9936	3534	8	©	©	NNP
9936	3534	9	d	d	NN
9936	3534	10	,	,	,
9936	3534	11	they	-PRON-	PRP
9936	3534	12	are	be	VBP
9936	3534	13	often	often	RB
9936	3534	14	used	use	VBN
9936	3534	15	with	with	IN
9936	3534	16	other	other	JJ
9936	3534	17	dishes	dish	NNS
9936	3534	18	,	,	,
9936	3534	19	particularly	particularly	RB
9936	3534	20	broiled	broil	VBN
9936	3534	21	steak	steak	NN
9936	3534	22	,	,	,
9936	3534	23	to	to	TO
9936	3534	24	improve	improve	VB
9936	3534	25	the	the	DT
9936	3534	26	flavor	flavor	NN
9936	3534	27	and	and	CC
9936	3534	28	give	give	VB
9936	3534	29	variety	variety	NN
9936	3534	30	.	.	.
9936	3535	1	In	in	IN
9936	3535	2	fact	fact	NN
9936	3535	3	,	,	,
9936	3535	4	steak	steak	NNP
9936	3535	5	smothered	smother	VBN
9936	3535	6	with	with	IN
9936	3535	7	mushrooms	mushroom	NNS
9936	3535	8	is	be	VBZ
9936	3535	9	considered	consider	VBN
9936	3535	10	a	a	DT
9936	3535	11	luxury	luxury	NN
9936	3535	12	.	.	.
9936	3536	1	However	however	RB
9936	3536	2	,	,	,
9936	3536	3	sautÃ	sautÃ	NNP
9936	3536	4	©	©	NNP
9936	3536	5	d	d	NN
9936	3536	6	mushrooms	mushroom	NNS
9936	3536	7	are	be	VBP
9936	3536	8	very	very	RB
9936	3536	9	frequently	frequently	RB
9936	3536	10	served	serve	VBN
9936	3536	11	alone	alone	RB
9936	3536	12	or	or	CC
9936	3536	13	,	,	,
9936	3536	14	together	together	RB
9936	3536	15	with	with	IN
9936	3536	16	a	a	DT
9936	3536	17	sauce	sauce	NN
9936	3536	18	made	make	VBN
9936	3536	19	from	from	IN
9936	3536	20	the	the	DT
9936	3536	21	fat	fat	NN
9936	3536	22	in	in	IN
9936	3536	23	which	which	WDT
9936	3536	24	they	-PRON-	PRP
9936	3536	25	are	be	VBP
9936	3536	26	cooked	cook	VBN
9936	3536	27	,	,	,
9936	3536	28	they	-PRON-	PRP
9936	3536	29	are	be	VBP
9936	3536	30	served	serve	VBN
9936	3536	31	on	on	IN
9936	3536	32	toast	toast	NN
9936	3536	33	.	.	.
9936	3537	1	Clean	clean	VB
9936	3537	2	the	the	DT
9936	3537	3	mushrooms	mushroom	NNS
9936	3537	4	,	,	,
9936	3537	5	remove	remove	VB
9936	3537	6	the	the	DT
9936	3537	7	stems	stem	NNS
9936	3537	8	,	,	,
9936	3537	9	and	and	CC
9936	3537	10	dredge	dredge	VB
9936	3537	11	both	both	DT
9936	3537	12	stems	stem	NNS
9936	3537	13	and	and	CC
9936	3537	14	caps	cap	NNS
9936	3537	15	with	with	IN
9936	3537	16	flour	flour	NN
9936	3537	17	.	.	.
9936	3538	1	Melt	melt	JJ
9936	3538	2	fat	fat	NN
9936	3538	3	in	in	IN
9936	3538	4	the	the	DT
9936	3538	5	frying	fry	VBG
9936	3538	6	pan	pan	NN
9936	3538	7	and	and	CC
9936	3538	8	place	place	VB
9936	3538	9	the	the	DT
9936	3538	10	dredged	dredge	VBN
9936	3538	11	mushrooms	mushroom	NNS
9936	3538	12	in	in	IN
9936	3538	13	it	-PRON-	PRP
9936	3538	14	.	.	.
9936	3539	1	SautÃ	SautÃ	NNP
9936	3539	2	©	©	NNP
9936	3539	3	until	until	IN
9936	3539	4	brown	brown	JJ
9936	3539	5	on	on	IN
9936	3539	6	both	both	DT
9936	3539	7	sides	side	NNS
9936	3539	8	and	and	CC
9936	3539	9	season	season	NN
9936	3539	10	with	with	IN
9936	3539	11	salt	salt	NN
9936	3539	12	,	,	,
9936	3539	13	pepper	pepper	NN
9936	3539	14	,	,	,
9936	3539	15	and	and	CC
9936	3539	16	chopped	chop	VBD
9936	3539	17	parsley	parsley	NN
9936	3539	18	.	.	.
9936	3540	1	Serve	serve	VB
9936	3540	2	in	in	IN
9936	3540	3	any	any	DT
9936	3540	4	desired	desire	VBN
9936	3540	5	manner	manner	NN
9936	3540	6	.	.	.
9936	3541	1	If	if	IN
9936	3541	2	sauce	sauce	NN
9936	3541	3	is	be	VBZ
9936	3541	4	desired	desire	VBN
9936	3541	5	,	,	,
9936	3541	6	add	add	VB
9936	3541	7	water	water	NN
9936	3541	8	or	or	CC
9936	3541	9	stock	stock	NN
9936	3541	10	to	to	IN
9936	3541	11	the	the	DT
9936	3541	12	flour	flour	NN
9936	3541	13	and	and	CC
9936	3541	14	fat	fat	NN
9936	3541	15	that	that	WDT
9936	3541	16	remain	remain	VBP
9936	3541	17	in	in	IN
9936	3541	18	the	the	DT
9936	3541	19	frying	fry	VBG
9936	3541	20	pan	pan	NN
9936	3541	21	,	,	,
9936	3541	22	and	and	CC
9936	3541	23	allow	allow	VB
9936	3541	24	this	this	DT
9936	3541	25	to	to	TO
9936	3541	26	cook	cook	VB
9936	3541	27	for	for	IN
9936	3541	28	a	a	DT
9936	3541	29	few	few	JJ
9936	3541	30	minutes	minute	NNS
9936	3541	31	.	.	.
9936	3542	1	36	36	CD
9936	3542	2	.	.	.
9936	3543	1	CREAMED	CREAMED	NNP
9936	3543	2	MUSHROOMS	MUSHROOMS	NNP
9936	3543	3	AND	and	CC
9936	3543	4	CHESTNUTS.--No	CHESTNUTS.--No	NNP
9936	3543	5	more	more	RBR
9936	3543	6	delightful	delightful	JJ
9936	3543	7	combination	combination	NN
9936	3543	8	can	can	MD
9936	3543	9	be	be	VB
9936	3543	10	imagined	imagine	VBN
9936	3543	11	than	than	IN
9936	3543	12	mushrooms	mushroom	NNS
9936	3543	13	and	and	CC
9936	3543	14	chestnuts	chestnut	NNS
9936	3543	15	.	.	.
9936	3544	1	When	when	WRB
9936	3544	2	combined	combine	VBN
9936	3544	3	with	with	IN
9936	3544	4	a	a	DT
9936	3544	5	cream	cream	NN
9936	3544	6	sauce	sauce	NN
9936	3544	7	and	and	CC
9936	3544	8	served	serve	VBD
9936	3544	9	in	in	IN
9936	3544	10	patty	patty	NNP
9936	3544	11	shells	shell	NNS
9936	3544	12	or	or	CC
9936	3544	13	timbale	timbale	JJ
9936	3544	14	cases	case	NNS
9936	3544	15	,	,	,
9936	3544	16	a	a	DT
9936	3544	17	dish	dish	NN
9936	3544	18	suitable	suitable	JJ
9936	3544	19	for	for	IN
9936	3544	20	the	the	DT
9936	3544	21	daintiest	daintiest	NNP
9936	3544	22	meal	meal	NN
9936	3544	23	is	be	VBZ
9936	3544	24	the	the	DT
9936	3544	25	result	result	NN
9936	3544	26	.	.	.
9936	3545	1	Another	another	DT
9936	3545	2	very	very	RB
9936	3545	3	attractive	attractive	JJ
9936	3545	4	way	way	NN
9936	3545	5	in	in	IN
9936	3545	6	which	which	WDT
9936	3545	7	to	to	TO
9936	3545	8	serve	serve	VB
9936	3545	9	this	this	DT
9936	3545	10	combination	combination	NN
9936	3545	11	is	be	VBZ
9936	3545	12	to	to	TO
9936	3545	13	place	place	VB
9936	3545	14	it	-PRON-	PRP
9936	3545	15	in	in	IN
9936	3545	16	a	a	DT
9936	3545	17	baking	baking	NN
9936	3545	18	dish	dish	NN
9936	3545	19	,	,	,
9936	3545	20	or	or	CC
9936	3545	21	,	,	,
9936	3545	22	as	as	IN
9936	3545	23	shown	show	VBN
9936	3545	24	in	in	IN
9936	3545	25	Fig	Fig	NNP
9936	3545	26	.	.	.
9936	3546	1	8	8	LS
9936	3546	2	,	,	,
9936	3546	3	in	in	IN
9936	3546	4	individual	individual	JJ
9936	3546	5	baking	baking	NN
9936	3546	6	dishes	dish	NNS
9936	3546	7	,	,	,
9936	3546	8	cover	cover	VB
9936	3546	9	it	-PRON-	PRP
9936	3546	10	with	with	IN
9936	3546	11	a	a	DT
9936	3546	12	layer	layer	NN
9936	3546	13	of	of	IN
9936	3546	14	biscuit	biscuit	NN
9936	3546	15	or	or	CC
9936	3546	16	pastry	pastry	NN
9936	3546	17	crust	crust	NN
9936	3546	18	,	,	,
9936	3546	19	bake	bake	NN
9936	3546	20	,	,	,
9936	3546	21	and	and	CC
9936	3546	22	serve	serve	VB
9936	3546	23	it	-PRON-	PRP
9936	3546	24	as	as	IN
9936	3546	25	a	a	DT
9936	3546	26	pie	pie	NN
9936	3546	27	.	.	.
9936	3547	1	CREAMED	CREAMED	NNP
9936	3547	2	MUSHROOMS	mushroom	NNS
9936	3547	3	AND	and	CC
9936	3547	4	CHESTNUTS	chestnuts	NN
9936	3547	5	(	(	-LRB-
9936	3547	6	Sufficient	sufficient	JJ
9936	3547	7	to	to	TO
9936	3547	8	Serve	serve	VB
9936	3547	9	Eight	eight	CD
9936	3547	10	)	)	-RRB-
9936	3547	11	1	1	CD
9936	3547	12	-	-	SYM
9936	3547	13	1/2	1/2	CD
9936	3547	14	c.	c.	NN
9936	3547	15	stewed	stew	VBD
9936	3547	16	chestnuts	chestnut	NNS
9936	3547	17	1	1	CD
9936	3547	18	-	-	SYM
9936	3547	19	1/2	1/2	CD
9936	3547	20	c.	c.	NN
9936	3547	21	stewed	stew	VBN
9936	3547	22	mushrooms	mushroom	NNS
9936	3547	23	3	3	CD
9936	3547	24	Tb	Tb	NNP
9936	3547	25	.	.	.
9936	3548	1	butter	butter	NN
9936	3548	2	3	3	CD
9936	3548	3	Tb	Tb	NNP
9936	3548	4	.	.	.
9936	3549	1	flour	flour	NN
9936	3549	2	1	1	CD
9936	3549	3	-	-	SYM
9936	3549	4	1/2	1/2	CD
9936	3549	5	tsp	tsp	NN
9936	3549	6	.	.	.
9936	3550	1	salt	salt	NN
9936	3550	2	1/8	1/8	CD
9936	3550	3	tsp	tsp	NN
9936	3550	4	.	.	.
9936	3551	1	pepper	pepper	NN
9936	3551	2	1	1	CD
9936	3551	3	-	-	SYM
9936	3551	4	1/2	1/2	CD
9936	3551	5	c.	c.	NN
9936	3551	6	milk	milk	NN
9936	3551	7	Remove	remove	VB
9936	3551	8	the	the	DT
9936	3551	9	shells	shell	NNS
9936	3551	10	from	from	IN
9936	3551	11	the	the	DT
9936	3551	12	required	require	VBN
9936	3551	13	number	number	NN
9936	3551	14	of	of	IN
9936	3551	15	Italian	italian	JJ
9936	3551	16	chestnuts	chestnut	NNS
9936	3551	17	and	and	CC
9936	3551	18	cook	cook	VB
9936	3551	19	the	the	DT
9936	3551	20	nut	nut	NNP
9936	3551	21	meats	meat	NNS
9936	3551	22	in	in	IN
9936	3551	23	boiling	boil	VBG
9936	3551	24	water	water	NN
9936	3551	25	until	until	IN
9936	3551	26	tender	tender	NN
9936	3551	27	.	.	.
9936	3552	1	Peel	peel	VB
9936	3552	2	off	off	RP
9936	3552	3	the	the	DT
9936	3552	4	skins	skin	NNS
9936	3552	5	and	and	CC
9936	3552	6	break	break	VB
9936	3552	7	the	the	DT
9936	3552	8	chestnuts	chestnut	NNS
9936	3552	9	into	into	IN
9936	3552	10	pieces	piece	NNS
9936	3552	11	.	.	.
9936	3553	1	If	if	IN
9936	3553	2	fresh	fresh	JJ
9936	3553	3	mushrooms	mushroom	NNS
9936	3553	4	are	be	VBP
9936	3553	5	used	use	VBN
9936	3553	6	,	,	,
9936	3553	7	stew	stew	VB
9936	3553	8	them	-PRON-	PRP
9936	3553	9	in	in	IN
9936	3553	10	boiling	boil	VBG
9936	3553	11	water	water	NN
9936	3553	12	until	until	IN
9936	3553	13	tender	tender	NN
9936	3553	14	.	.	.
9936	3554	1	Cut	cut	VB
9936	3554	2	the	the	DT
9936	3554	3	stewed	stew	VBN
9936	3554	4	or	or	CC
9936	3554	5	canned	can	VBN
9936	3554	6	mushrooms	mushroom	NNS
9936	3554	7	into	into	IN
9936	3554	8	pieces	piece	NNS
9936	3554	9	of	of	IN
9936	3554	10	the	the	DT
9936	3554	11	same	same	JJ
9936	3554	12	size	size	NN
9936	3554	13	as	as	IN
9936	3554	14	the	the	DT
9936	3554	15	chestnuts	chestnut	NNS
9936	3554	16	,	,	,
9936	3554	17	and	and	CC
9936	3554	18	mix	mix	VB
9936	3554	19	the	the	DT
9936	3554	20	two	two	CD
9936	3554	21	together	together	RB
9936	3554	22	.	.	.
9936	3555	1	Make	make	VB
9936	3555	2	a	a	DT
9936	3555	3	cream	cream	NN
9936	3555	4	sauce	sauce	NN
9936	3555	5	by	by	IN
9936	3555	6	melting	melt	VBG
9936	3555	7	the	the	DT
9936	3555	8	butter	butter	NN
9936	3555	9	,	,	,
9936	3555	10	adding	add	VBG
9936	3555	11	the	the	DT
9936	3555	12	flour	flour	NN
9936	3555	13	,	,	,
9936	3555	14	salt	salt	NN
9936	3555	15	,	,	,
9936	3555	16	and	and	CC
9936	3555	17	pepper	pepper	NN
9936	3555	18	,	,	,
9936	3555	19	and	and	CC
9936	3555	20	stirring	stir	VBG
9936	3555	21	in	in	IN
9936	3555	22	the	the	DT
9936	3555	23	hot	hot	JJ
9936	3555	24	milk	milk	NN
9936	3555	25	.	.	.
9936	3556	1	Cook	cook	VB
9936	3556	2	until	until	IN
9936	3556	3	the	the	DT
9936	3556	4	mixture	mixture	NN
9936	3556	5	thickens	thicken	VBZ
9936	3556	6	,	,	,
9936	3556	7	pour	pour	VBP
9936	3556	8	it	-PRON-	PRP
9936	3556	9	over	over	IN
9936	3556	10	the	the	DT
9936	3556	11	chestnuts	chestnut	NNS
9936	3556	12	and	and	CC
9936	3556	13	mushrooms	mushroom	NNS
9936	3556	14	,	,	,
9936	3556	15	and	and	CC
9936	3556	16	serve	serve	VB
9936	3556	17	in	in	IN
9936	3556	18	any	any	DT
9936	3556	19	of	of	IN
9936	3556	20	the	the	DT
9936	3556	21	ways	way	NNS
9936	3556	22	suggested	suggest	VBD
9936	3556	23	.	.	.
9936	3557	1	OKRA	OKRA	NNS
9936	3557	2	AND	and	CC
9936	3557	3	ITS	its	PRP$
9936	3557	4	PREPARATION	preparation	NN
9936	3557	5	[	[	-LRB-
9936	3557	6	Illustration	illustration	NN
9936	3557	7	:	:	:
9936	3557	8	FIG	FIG	NNP
9936	3557	9	.	.	.
9936	3558	1	9	9	CD
9936	3558	2	]	]	-RRB-
9936	3558	3	37	37	CD
9936	3558	4	.	.	.
9936	3559	1	OKRA	OKRA	NNP
9936	3559	2	is	be	VBZ
9936	3559	3	a	a	DT
9936	3559	4	fruit	fruit	NN
9936	3559	5	vegetable	vegetable	NN
9936	3559	6	consisting	consisting	NN
9936	3559	7	of	of	IN
9936	3559	8	a	a	DT
9936	3559	9	green	green	JJ
9936	3559	10	pod	pod	NN
9936	3559	11	that	that	WDT
9936	3559	12	is	be	VBZ
9936	3559	13	several	several	JJ
9936	3559	14	inches	inch	NNS
9936	3559	15	long	long	JJ
9936	3559	16	,	,	,
9936	3559	17	pointed	point	VBD
9936	3559	18	at	at	IN
9936	3559	19	one	one	CD
9936	3559	20	end	end	NN
9936	3559	21	,	,	,
9936	3559	22	and	and	CC
9936	3559	23	filled	fill	VBN
9936	3559	24	with	with	IN
9936	3559	25	seeds	seed	NNS
9936	3559	26	.	.	.
9936	3560	1	Fig	fig	NN
9936	3560	2	.	.	.
9936	3561	1	9	9	CD
9936	3561	2	shows	show	VBZ
9936	3561	3	okra	okra	NN
9936	3561	4	pods	pod	NNS
9936	3561	5	attached	attach	VBN
9936	3561	6	to	to	IN
9936	3561	7	the	the	DT
9936	3561	8	herb	herb	NN
9936	3561	9	of	of	IN
9936	3561	10	which	which	WDT
9936	3561	11	they	-PRON-	PRP
9936	3561	12	are	be	VBP
9936	3561	13	a	a	DT
9936	3561	14	part	part	NN
9936	3561	15	.	.	.
9936	3562	1	Although	although	IN
9936	3562	2	okra	okra	NN
9936	3562	3	originated	originate	VBD
9936	3562	4	in	in	IN
9936	3562	5	Africa	Africa	NNP
9936	3562	6	,	,	,
9936	3562	7	it	-PRON-	PRP
9936	3562	8	is	be	VBZ
9936	3562	9	for	for	IN
9936	3562	10	the	the	DT
9936	3562	11	most	most	JJS
9936	3562	12	part	part	NN
9936	3562	13	grown	grow	VBN
9936	3562	14	in	in	IN
9936	3562	15	the	the	DT
9936	3562	16	southern	southern	JJ
9936	3562	17	section	section	NN
9936	3562	18	of	of	IN
9936	3562	19	the	the	DT
9936	3562	20	United	United	NNP
9936	3562	21	States	States	NNP
9936	3562	22	.	.	.
9936	3563	1	However	however	RB
9936	3563	2	,	,	,
9936	3563	3	canned	canned	JJ
9936	3563	4	okra	okra	NN
9936	3563	5	may	may	MD
9936	3563	6	be	be	VB
9936	3563	7	obtained	obtain	VBN
9936	3563	8	almost	almost	RB
9936	3563	9	anywhere	anywhere	RB
9936	3563	10	.	.	.
9936	3564	1	Okra	okra	NN
9936	3564	2	is	be	VBZ
9936	3564	3	low	low	JJ
9936	3564	4	in	in	IN
9936	3564	5	food	food	NN
9936	3564	6	value	value	NN
9936	3564	7	,	,	,
9936	3564	8	being	be	VBG
9936	3564	9	only	only	RB
9936	3564	10	slightly	slightly	RB
9936	3564	11	higher	high	JJR
9936	3564	12	than	than	IN
9936	3564	13	cabbage	cabbage	NN
9936	3564	14	and	and	CC
9936	3564	15	most	most	JJS
9936	3564	16	of	of	IN
9936	3564	17	the	the	DT
9936	3564	18	greens	green	NNS
9936	3564	19	;	;	:
9936	3564	20	nevertheless	nevertheless	RB
9936	3564	21	,	,	,
9936	3564	22	it	-PRON-	PRP
9936	3564	23	is	be	VBZ
9936	3564	24	liked	like	VBN
9936	3564	25	by	by	IN
9936	3564	26	many	many	JJ
9936	3564	27	persons	person	NNS
9936	3564	28	.	.	.
9936	3565	1	It	-PRON-	PRP
9936	3565	2	is	be	VBZ
9936	3565	3	of	of	IN
9936	3565	4	a	a	DT
9936	3565	5	mucilaginous	mucilaginous	JJ
9936	3565	6	,	,	,
9936	3565	7	or	or	CC
9936	3565	8	gummy	gummy	JJ
9936	3565	9	,	,	,
9936	3565	10	consistency	consistency	NN
9936	3565	11	,	,	,
9936	3565	12	and	and	CC
9936	3565	13	if	if	IN
9936	3565	14	it	-PRON-	PRP
9936	3565	15	is	be	VBZ
9936	3565	16	not	not	RB
9936	3565	17	properly	properly	RB
9936	3565	18	cooked	cook	VBN
9936	3565	19	it	-PRON-	PRP
9936	3565	20	becomes	become	VBZ
9936	3565	21	very	very	RB
9936	3565	22	slimy	slimy	JJ
9936	3565	23	and	and	CC
9936	3565	24	is	be	VBZ
9936	3565	25	then	then	RB
9936	3565	26	decidedly	decidedly	RB
9936	3565	27	unpleasant	unpleasant	JJ
9936	3565	28	.	.	.
9936	3566	1	Because	because	IN
9936	3566	2	of	of	IN
9936	3566	3	its	-PRON-	PRP$
9936	3566	4	gummy	gummy	JJ
9936	3566	5	nature	nature	NN
9936	3566	6	,	,	,
9936	3566	7	it	-PRON-	PRP
9936	3566	8	helps	help	VBZ
9936	3566	9	to	to	TO
9936	3566	10	thicken	thicken	VB
9936	3566	11	any	any	DT
9936	3566	12	dish	dish	NN
9936	3566	13	to	to	TO
9936	3566	14	which	which	WDT
9936	3566	15	it	-PRON-	PRP
9936	3566	16	is	be	VBZ
9936	3566	17	added	add	VBN
9936	3566	18	.	.	.
9936	3567	1	Probably	probably	RB
9936	3567	2	its	-PRON-	PRP$
9936	3567	3	chief	chief	JJ
9936	3567	4	use	use	NN
9936	3567	5	is	be	VBZ
9936	3567	6	as	as	IN
9936	3567	7	an	an	DT
9936	3567	8	ingredient	ingredient	NN
9936	3567	9	in	in	IN
9936	3567	10	soups	soup	NNS
9936	3567	11	,	,	,
9936	3567	12	when	when	WRB
9936	3567	13	it	-PRON-	PRP
9936	3567	14	is	be	VBZ
9936	3567	15	known	know	VBN
9936	3567	16	as	as	IN
9936	3567	17	_	_	NNP
9936	3567	18	gumbo	gumbo	NN
9936	3567	19	_	_	NNP
9936	3567	20	.	.	.
9936	3568	1	Chicken	Chicken	NNP
9936	3568	2	gumbo	gumbo	NN
9936	3568	3	soup	soup	NN
9936	3568	4	is	be	VBZ
9936	3568	5	one	one	CD
9936	3568	6	of	of	IN
9936	3568	7	the	the	DT
9936	3568	8	most	most	RBS
9936	3568	9	popular	popular	JJ
9936	3568	10	dishes	dish	NNS
9936	3568	11	of	of	IN
9936	3568	12	this	this	DT
9936	3568	13	kind	kind	NN
9936	3568	14	.	.	.
9936	3569	1	The	the	DT
9936	3569	2	preliminary	preliminary	JJ
9936	3569	3	preparation	preparation	NN
9936	3569	4	of	of	IN
9936	3569	5	okra	okra	NN
9936	3569	6	is	be	VBZ
9936	3569	7	the	the	DT
9936	3569	8	same	same	JJ
9936	3569	9	as	as	IN
9936	3569	10	that	that	DT
9936	3569	11	of	of	IN
9936	3569	12	most	most	JJS
9936	3569	13	other	other	JJ
9936	3569	14	vegetables	vegetable	NNS
9936	3569	15	;	;	:
9936	3569	16	that	that	RB
9936	3569	17	is	is	RB
9936	3569	18	,	,	,
9936	3569	19	the	the	DT
9936	3569	20	pods	pod	NNS
9936	3569	21	should	should	MD
9936	3569	22	be	be	VB
9936	3569	23	washed	wash	VBN
9936	3569	24	,	,	,
9936	3569	25	the	the	DT
9936	3569	26	stems	stem	NNS
9936	3569	27	removed	remove	VBN
9936	3569	28	,	,	,
9936	3569	29	and	and	CC
9936	3569	30	the	the	DT
9936	3569	31	cleaned	clean	VBN
9936	3569	32	pods	pod	NNS
9936	3569	33	then	then	RB
9936	3569	34	cooked	cook	VBN
9936	3569	35	in	in	IN
9936	3569	36	sufficient	sufficient	JJ
9936	3569	37	boiling	boiling	NN
9936	3569	38	salted	salt	VBN
9936	3569	39	water	water	NN
9936	3569	40	to	to	TO
9936	3569	41	cover	cover	VB
9936	3569	42	them	-PRON-	PRP
9936	3569	43	well	well	RB
9936	3569	44	.	.	.
9936	3570	1	38	38	CD
9936	3570	2	.	.	.
9936	3571	1	STEWED	STEWED	NNS
9936	3571	2	OKRA.--The	okra.--the	IN
9936	3571	3	simplest	simple	JJS
9936	3571	4	way	way	NN
9936	3571	5	in	in	IN
9936	3571	6	which	which	WDT
9936	3571	7	to	to	TO
9936	3571	8	prepare	prepare	VB
9936	3571	9	okra	okra	NN
9936	3571	10	is	be	VBZ
9936	3571	11	to	to	TO
9936	3571	12	stew	stew	VB
9936	3571	13	it	-PRON-	PRP
9936	3571	14	.	.	.
9936	3572	1	When	when	WRB
9936	3572	2	seasoned	season	VBN
9936	3572	3	well	well	RB
9936	3572	4	with	with	IN
9936	3572	5	salt	salt	NN
9936	3572	6	,	,	,
9936	3572	7	pepper	pepper	NN
9936	3572	8	,	,	,
9936	3572	9	and	and	CC
9936	3572	10	butter	butter	NN
9936	3572	11	,	,	,
9936	3572	12	stewed	stew	VBD
9936	3572	13	okra	okra	NN
9936	3572	14	finds	find	NNS
9936	3572	15	much	much	JJ
9936	3572	16	favor	favor	NN
9936	3572	17	with	with	IN
9936	3572	18	those	those	DT
9936	3572	19	who	who	WP
9936	3572	20	care	care	VBP
9936	3572	21	for	for	IN
9936	3572	22	this	this	DT
9936	3572	23	vegetable	vegetable	NN
9936	3572	24	.	.	.
9936	3573	1	Select	select	VB
9936	3573	2	the	the	DT
9936	3573	3	required	require	VBN
9936	3573	4	number	number	NN
9936	3573	5	of	of	IN
9936	3573	6	okra	okra	NN
9936	3573	7	pods	pod	NNS
9936	3573	8	and	and	CC
9936	3573	9	put	put	VBD
9936	3573	10	them	-PRON-	PRP
9936	3573	11	on	on	RP
9936	3573	12	to	to	TO
9936	3573	13	cook	cook	VB
9936	3573	14	in	in	RP
9936	3573	15	enough	enough	JJ
9936	3573	16	boiling	boil	VBG
9936	3573	17	salted	salt	VBN
9936	3573	18	water	water	NN
9936	3573	19	to	to	TO
9936	3573	20	cover	cover	VB
9936	3573	21	them	-PRON-	PRP
9936	3573	22	well	well	RB
9936	3573	23	.	.	.
9936	3574	1	Cook	cook	VB
9936	3574	2	until	until	IN
9936	3574	3	the	the	DT
9936	3574	4	pods	pod	NNS
9936	3574	5	are	be	VBP
9936	3574	6	soft	soft	JJ
9936	3574	7	enough	enough	RB
9936	3574	8	to	to	TO
9936	3574	9	be	be	VB
9936	3574	10	easily	easily	RB
9936	3574	11	pierced	pierce	VBN
9936	3574	12	with	with	IN
9936	3574	13	a	a	DT
9936	3574	14	fork	fork	NN
9936	3574	15	.	.	.
9936	3575	1	Season	season	NN
9936	3575	2	with	with	IN
9936	3575	3	pepper	pepper	NN
9936	3575	4	and	and	CC
9936	3575	5	,	,	,
9936	3575	6	if	if	IN
9936	3575	7	necessary	necessary	JJ
9936	3575	8	,	,	,
9936	3575	9	additional	additional	JJ
9936	3575	10	salt	salt	NN
9936	3575	11	,	,	,
9936	3575	12	and	and	CC
9936	3575	13	add	add	VB
9936	3575	14	1	1	CD
9936	3575	15	tablespoonful	tablespoonful	NN
9936	3575	16	of	of	IN
9936	3575	17	butter	butter	NN
9936	3575	18	for	for	IN
9936	3575	19	each	each	DT
9936	3575	20	four	four	CD
9936	3575	21	persons	person	NNS
9936	3575	22	to	to	TO
9936	3575	23	be	be	VB
9936	3575	24	served	serve	VBN
9936	3575	25	.	.	.
9936	3576	1	39	39	CD
9936	3576	2	.	.	.
9936	3577	1	OKRA	OKRA	NNS
9936	3577	2	WITH	with	IN
9936	3577	3	TOMATOES.--If	TOMATOES.--If	NNP
9936	3577	4	one	one	PRP
9936	3577	5	does	do	VBZ
9936	3577	6	not	not	RB
9936	3577	7	desire	desire	VB
9936	3577	8	a	a	DT
9936	3577	9	dish	dish	NN
9936	3577	10	made	make	VBN
9936	3577	11	entirely	entirely	RB
9936	3577	12	of	of	IN
9936	3577	13	okra	okra	NN
9936	3577	14	,	,	,
9936	3577	15	it	-PRON-	PRP
9936	3577	16	may	may	MD
9936	3577	17	be	be	VB
9936	3577	18	combined	combine	VBN
9936	3577	19	with	with	IN
9936	3577	20	tomatoes	tomato	NNS
9936	3577	21	.	.	.
9936	3578	1	Such	such	PDT
9936	3578	2	a	a	DT
9936	3578	3	combination	combination	NN
9936	3578	4	,	,	,
9936	3578	5	seasoned	season	VBN
9936	3578	6	well	well	RB
9936	3578	7	and	and	CC
9936	3578	8	flavored	flavor	VBN
9936	3578	9	with	with	IN
9936	3578	10	ham	ham	NN
9936	3578	11	or	or	CC
9936	3578	12	bacon	bacon	NNP
9936	3578	13	fat	fat	NN
9936	3578	14	,	,	,
9936	3578	15	makes	make	VBZ
9936	3578	16	a	a	DT
9936	3578	17	very	very	RB
9936	3578	18	tasty	tasty	JJ
9936	3578	19	dish	dish	NN
9936	3578	20	.	.	.
9936	3579	1	OKRA	OKRA	NNS
9936	3579	2	WITH	with	IN
9936	3579	3	TOMATOES	tomatoes	NN
9936	3579	4	(	(	-LRB-
9936	3579	5	Sufficient	sufficient	JJ
9936	3579	6	to	to	TO
9936	3579	7	Serve	serve	VB
9936	3579	8	Six	six	CD
9936	3579	9	)	)	-RRB-
9936	3579	10	1	1	CD
9936	3579	11	-	-	SYM
9936	3579	12	1/2	1/2	CD
9936	3579	13	c.	c.	NN
9936	3579	14	stewed	stew	VBN
9936	3579	15	or	or	CC
9936	3579	16	canned	can	VBN
9936	3579	17	okra	okra	NN
9936	3579	18	1	1	CD
9936	3579	19	-	-	SYM
9936	3579	20	1/2	1/2	CD
9936	3579	21	c.	c.	NN
9936	3579	22	stewed	stew	VBN
9936	3579	23	or	or	CC
9936	3579	24	canned	can	VBN
9936	3579	25	tomatoes	tomato	NNS
9936	3579	26	1	1	CD
9936	3579	27	-	-	SYM
9936	3579	28	1/2	1/2	CD
9936	3579	29	tsp	tsp	NN
9936	3579	30	.	.	.
9936	3580	1	salt	salt	NN
9936	3580	2	1/8	1/8	CD
9936	3580	3	tsp	tsp	NN
9936	3580	4	.	.	.
9936	3581	1	pepper	pepper	NN
9936	3581	2	2	2	CD
9936	3581	3	Tb	Tb	NNP
9936	3581	4	.	.	.
9936	3582	1	ham	ham	NNP
9936	3582	2	or	or	CC
9936	3582	3	bacon	bacon	NN
9936	3582	4	fat	fat	NNP
9936	3582	5	Heat	Heat	NNP
9936	3582	6	the	the	DT
9936	3582	7	okra	okra	NN
9936	3582	8	and	and	CC
9936	3582	9	tomatoes	tomato	NNS
9936	3582	10	together	together	RB
9936	3582	11	in	in	IN
9936	3582	12	a	a	DT
9936	3582	13	saucepan	saucepan	NN
9936	3582	14	and	and	CC
9936	3582	15	add	add	VB
9936	3582	16	the	the	DT
9936	3582	17	salt	salt	NN
9936	3582	18	,	,	,
9936	3582	19	pepper	pepper	NN
9936	3582	20	,	,	,
9936	3582	21	and	and	CC
9936	3582	22	ham	ham	NN
9936	3582	23	or	or	CC
9936	3582	24	bacon	bacon	NN
9936	3582	25	fat	fat	NN
9936	3582	26	.	.	.
9936	3583	1	Cook	cook	VB
9936	3583	2	for	for	IN
9936	3583	3	5	5	CD
9936	3583	4	or	or	CC
9936	3583	5	10	10	CD
9936	3583	6	minutes	minute	NNS
9936	3583	7	or	or	CC
9936	3583	8	until	until	IN
9936	3583	9	well	well	RB
9936	3583	10	blended	blend	VBN
9936	3583	11	.	.	.
9936	3584	1	Serve	serve	VB
9936	3584	2	hot	hot	JJ
9936	3584	3	.	.	.
9936	3585	1	ONIONS	onion	NNS
9936	3585	2	AND	and	CC
9936	3585	3	THEIR	their	NN
9936	3585	4	PREPARATION	preparation	NN
9936	3585	5	VARIETIES	varietie	VBD
9936	3585	6	OF	of	IN
9936	3585	7	THE	the	DT
9936	3585	8	ONION	ONION	NNP
9936	3585	9	FAMILY	FAMILY	NNP
9936	3585	10	40	40	CD
9936	3585	11	.	.	.
9936	3586	1	ONIONS	onion	NNS
9936	3586	2	are	be	VBP
9936	3586	3	the	the	DT
9936	3586	4	chief	chief	JJ
9936	3586	5	commercial	commercial	JJ
9936	3586	6	vegetable	vegetable	NN
9936	3586	7	of	of	IN
9936	3586	8	the	the	DT
9936	3586	9	bulb	bulb	NN
9936	3586	10	crops	crop	NNS
9936	3586	11	.	.	.
9936	3587	1	They	-PRON-	PRP
9936	3587	2	have	have	VBP
9936	3587	3	been	be	VBN
9936	3587	4	cultivated	cultivate	VBN
9936	3587	5	from	from	IN
9936	3587	6	the	the	DT
9936	3587	7	earliest	early	JJS
9936	3587	8	times	time	NNS
9936	3587	9	,	,	,
9936	3587	10	their	-PRON-	PRP$
9936	3587	11	native	native	JJ
9936	3587	12	country	country	NN
9936	3587	13	being	be	VBG
9936	3587	14	Central	Central	NNP
9936	3587	15	Asia	Asia	NNP
9936	3587	16	.	.	.
9936	3588	1	Closely	closely	RB
9936	3588	2	allied	ally	VBN
9936	3588	3	to	to	IN
9936	3588	4	the	the	DT
9936	3588	5	onion	onion	NN
9936	3588	6	are	be	VBP
9936	3588	7	several	several	JJ
9936	3588	8	other	other	JJ
9936	3588	9	bulb	bulb	NN
9936	3588	10	vegetables	vegetable	NNS
9936	3588	11	,	,	,
9936	3588	12	including	include	VBG
9936	3588	13	garlic	garlic	NN
9936	3588	14	,	,	,
9936	3588	15	shallots	shallot	NNS
9936	3588	16	,	,	,
9936	3588	17	leeks	leek	VBZ
9936	3588	18	,	,	,
9936	3588	19	and	and	CC
9936	3588	20	chives	chive	NNS
9936	3588	21	,	,	,
9936	3588	22	all	all	DT
9936	3588	23	of	of	IN
9936	3588	24	which	which	WDT
9936	3588	25	are	be	VBP
9936	3588	26	used	use	VBN
9936	3588	27	more	more	RBR
9936	3588	28	extensively	extensively	RB
9936	3588	29	for	for	IN
9936	3588	30	flavoring	flavor	VBG
9936	3588	31	dishes	dish	NNS
9936	3588	32	than	than	IN
9936	3588	33	for	for	IN
9936	3588	34	any	any	DT
9936	3588	35	other	other	JJ
9936	3588	36	purpose	purpose	NN
9936	3588	37	.	.	.
9936	3589	1	Fig	fig	NN
9936	3589	2	.	.	.
9936	3590	1	10	10	CD
9936	3590	2	shows	show	VBZ
9936	3590	3	several	several	JJ
9936	3590	4	varieties	variety	NNS
9936	3590	5	of	of	IN
9936	3590	6	this	this	DT
9936	3590	7	family	family	NN
9936	3590	8	,	,	,
9936	3590	9	the	the	DT
9936	3590	10	group	group	NN
9936	3590	11	of	of	IN
9936	3590	12	three	three	CD
9936	3590	13	in	in	IN
9936	3590	14	the	the	DT
9936	3590	15	upper	upper	JJ
9936	3590	16	right	right	JJ
9936	3590	17	corner	corner	NN
9936	3590	18	being	be	VBG
9936	3590	19	garlic	garlic	JJ
9936	3590	20	;	;	:
9936	3590	21	the	the	DT
9936	3590	22	bunch	bunch	NN
9936	3590	23	in	in	IN
9936	3590	24	the	the	DT
9936	3590	25	lower	low	JJR
9936	3590	26	right	right	JJ
9936	3590	27	corner	corner	NN
9936	3590	28	,	,	,
9936	3590	29	leeks	leek	VBZ
9936	3590	30	;	;	:
9936	3590	31	the	the	DT
9936	3590	32	bunch	bunch	NN
9936	3590	33	in	in	IN
9936	3590	34	the	the	DT
9936	3590	35	lower	low	JJR
9936	3590	36	left	left	JJ
9936	3590	37	corner	corner	NN
9936	3590	38	,	,	,
9936	3590	39	green	green	JJ
9936	3590	40	onions	onion	NNS
9936	3590	41	;	;	:
9936	3590	42	and	and	CC
9936	3590	43	the	the	DT
9936	3590	44	remainder	remainder	NN
9936	3590	45	of	of	IN
9936	3590	46	those	those	DT
9936	3590	47	shown	show	VBN
9936	3590	48	in	in	IN
9936	3590	49	the	the	DT
9936	3590	50	illustration	illustration	NN
9936	3590	51	,	,	,
9936	3590	52	different	different	JJ
9936	3590	53	varieties	variety	NNS
9936	3590	54	of	of	IN
9936	3590	55	dried	dry	VBN
9936	3590	56	onions	onion	NNS
9936	3590	57	,	,	,
9936	3590	58	that	that	RB
9936	3590	59	is	is	RB
9936	3590	60	,	,	,
9936	3590	61	onions	onion	NNS
9936	3590	62	that	that	WDT
9936	3590	63	have	have	VBP
9936	3590	64	been	be	VBN
9936	3590	65	allowed	allow	VBN
9936	3590	66	to	to	TO
9936	3590	67	mature	mature	VB
9936	3590	68	.	.	.
9936	3591	1	41	41	CD
9936	3591	2	.	.	.
9936	3592	1	This	this	DT
9936	3592	2	entire	entire	JJ
9936	3592	3	class	class	NN
9936	3592	4	of	of	IN
9936	3592	5	food	food	NN
9936	3592	6	is	be	VBZ
9936	3592	7	characterized	characterize	VBN
9936	3592	8	by	by	IN
9936	3592	9	a	a	DT
9936	3592	10	typical	typical	JJ
9936	3592	11	,	,	,
9936	3592	12	volatile	volatile	JJ
9936	3592	13	oil	oil	NN
9936	3592	14	,	,	,
9936	3592	15	which	which	WDT
9936	3592	16	in	in	IN
9936	3592	17	most	most	JJS
9936	3592	18	cases	case	NNS
9936	3592	19	is	be	VBZ
9936	3592	20	so	so	RB
9936	3592	21	strong	strong	JJ
9936	3592	22	as	as	IN
9936	3592	23	to	to	TO
9936	3592	24	be	be	VB
9936	3592	25	somewhat	somewhat	RB
9936	3592	26	irritating	irritating	JJ
9936	3592	27	and	and	CC
9936	3592	28	which	which	WDT
9936	3592	29	causes	cause	VBZ
9936	3592	30	the	the	DT
9936	3592	31	vegetable	vegetable	NN
9936	3592	32	to	to	TO
9936	3592	33	disagree	disagree	VB
9936	3592	34	with	with	IN
9936	3592	35	many	many	JJ
9936	3592	36	persons	person	NNS
9936	3592	37	.	.	.
9936	3593	1	This	this	DT
9936	3593	2	flavor	flavor	NN
9936	3593	3	,	,	,
9936	3593	4	however	however	RB
9936	3593	5	,	,	,
9936	3593	6	can	can	MD
9936	3593	7	be	be	VB
9936	3593	8	almost	almost	RB
9936	3593	9	entirely	entirely	RB
9936	3593	10	dissipated	dissipate	VBN
9936	3593	11	by	by	IN
9936	3593	12	cooking	cooking	NN
9936	3593	13	,	,	,
9936	3593	14	so	so	IN
9936	3593	15	that	that	IN
9936	3593	16	many	many	JJ
9936	3593	17	persons	person	NNS
9936	3593	18	who	who	WP
9936	3593	19	can	can	MD
9936	3593	20	not	not	RB
9936	3593	21	eat	eat	VB
9936	3593	22	the	the	DT
9936	3593	23	various	various	JJ
9936	3593	24	members	member	NNS
9936	3593	25	of	of	IN
9936	3593	26	the	the	DT
9936	3593	27	onion	onion	NN
9936	3593	28	family	family	NN
9936	3593	29	raw	raw	NN
9936	3593	30	can	can	MD
9936	3593	31	tolerate	tolerate	VB
9936	3593	32	them	-PRON-	PRP
9936	3593	33	cooked	cook	VBN
9936	3593	34	.	.	.
9936	3594	1	In	in	IN
9936	3594	2	food	food	NN
9936	3594	3	value	value	NN
9936	3594	4	,	,	,
9936	3594	5	which	which	WDT
9936	3594	6	is	be	VBZ
9936	3594	7	found	find	VBN
9936	3594	8	principally	principally	RB
9936	3594	9	as	as	IN
9936	3594	10	carbohydrate	carbohydrate	NN
9936	3594	11	in	in	IN
9936	3594	12	the	the	DT
9936	3594	13	form	form	NN
9936	3594	14	of	of	IN
9936	3594	15	sugar	sugar	NN
9936	3594	16	,	,	,
9936	3594	17	this	this	DT
9936	3594	18	class	class	NN
9936	3594	19	of	of	IN
9936	3594	20	foods	food	NNS
9936	3594	21	is	be	VBZ
9936	3594	22	not	not	RB
9936	3594	23	very	very	RB
9936	3594	24	high	high	JJ
9936	3594	25	,	,	,
9936	3594	26	being	be	VBG
9936	3594	27	about	about	IN
9936	3594	28	the	the	DT
9936	3594	29	same	same	JJ
9936	3594	30	as	as	IN
9936	3594	31	carrots	carrot	NNS
9936	3594	32	,	,	,
9936	3594	33	beets	beet	NNS
9936	3594	34	,	,	,
9936	3594	35	and	and	CC
9936	3594	36	other	other	JJ
9936	3594	37	root	root	NN
9936	3594	38	vegetables	vegetable	NNS
9936	3594	39	.	.	.
9936	3595	1	Some	some	DT
9936	3595	2	persons	person	NNS
9936	3595	3	believe	believe	VBP
9936	3595	4	that	that	IN
9936	3595	5	onions	onion	NNS
9936	3595	6	have	have	VBP
9936	3595	7	wonderful	wonderful	JJ
9936	3595	8	medicinal	medicinal	JJ
9936	3595	9	value	value	NN
9936	3595	10	in	in	IN
9936	3595	11	curing	cure	VBG
9936	3595	12	colds	cold	NNS
9936	3595	13	and	and	CC
9936	3595	14	preventing	prevent	VBG
9936	3595	15	them	-PRON-	PRP
9936	3595	16	,	,	,
9936	3595	17	but	but	CC
9936	3595	18	there	there	EX
9936	3595	19	is	be	VBZ
9936	3595	20	really	really	RB
9936	3595	21	no	no	DT
9936	3595	22	foundation	foundation	NN
9936	3595	23	for	for	IN
9936	3595	24	such	such	PDT
9936	3595	25	a	a	DT
9936	3595	26	belief	belief	NN
9936	3595	27	.	.	.
9936	3596	1	[	[	-LRB-
9936	3596	2	Illustration	illustration	NN
9936	3596	3	:	:	:
9936	3596	4	Fig	Fig	NNP
9936	3596	5	.	.	.
9936	3597	1	10	10	CD
9936	3597	2	]	]	-RRB-
9936	3597	3	42	42	CD
9936	3597	4	.	.	.
9936	3598	1	ONIONS.--As	ONIONS.--As	NNP
9936	3598	2	has	have	VBZ
9936	3598	3	been	be	VBN
9936	3598	4	pointed	point	VBN
9936	3598	5	out	out	RP
9936	3598	6	,	,	,
9936	3598	7	onions	onion	NNS
9936	3598	8	are	be	VBP
9936	3598	9	of	of	IN
9936	3598	10	two	two	CD
9936	3598	11	general	general	JJ
9936	3598	12	varieties	variety	NNS
9936	3598	13	,	,	,
9936	3598	14	dried	dry	VBN
9936	3598	15	and	and	CC
9936	3598	16	green	green	JJ
9936	3598	17	.	.	.
9936	3599	1	_	_	NNP
9936	3599	2	Dried	Dried	NNP
9936	3599	3	onions	onion	NNS
9936	3599	4	_	_	NNP
9936	3599	5	,	,	,
9936	3599	6	as	as	IN
9936	3599	7	shown	show	VBN
9936	3599	8	in	in	IN
9936	3599	9	Fig	Fig	NNP
9936	3599	10	.	.	.
9936	3600	1	10	10	CD
9936	3600	2	,	,	,
9936	3600	3	are	be	VBP
9936	3600	4	those	those	DT
9936	3600	5	which	which	WDT
9936	3600	6	have	have	VBP
9936	3600	7	been	be	VBN
9936	3600	8	allowed	allow	VBN
9936	3600	9	to	to	TO
9936	3600	10	grow	grow	VB
9936	3600	11	to	to	IN
9936	3600	12	maturity	maturity	NN
9936	3600	13	and	and	CC
9936	3600	14	have	have	VBP
9936	3600	15	then	then	RB
9936	3600	16	been	be	VBN
9936	3600	17	cured	cure	VBN
9936	3600	18	,	,	,
9936	3600	19	or	or	CC
9936	3600	20	dried	dry	VBN
9936	3600	21	,	,	,
9936	3600	22	to	to	IN
9936	3600	23	a	a	DT
9936	3600	24	certain	certain	JJ
9936	3600	25	extent	extent	NN
9936	3600	26	.	.	.
9936	3601	1	Such	such	JJ
9936	3601	2	onions	onion	NNS
9936	3601	3	are	be	VBP
9936	3601	4	in	in	IN
9936	3601	5	demand	demand	NN
9936	3601	6	at	at	IN
9936	3601	7	all	all	DT
9936	3601	8	seasons	season	NNS
9936	3601	9	.	.	.
9936	3602	1	_	_	NNP
9936	3602	2	Green	Green	NNP
9936	3602	3	onions	onion	NNS
9936	3602	4	_	_	NNP
9936	3602	5	,	,	,
9936	3602	6	also	also	RB
9936	3602	7	shown	show	VBN
9936	3602	8	in	in	IN
9936	3602	9	Fig	Fig	NNP
9936	3602	10	.	.	.
9936	3603	1	10	10	CD
9936	3603	2	,	,	,
9936	3603	3	are	be	VBP
9936	3603	4	those	those	DT
9936	3603	5	which	which	WDT
9936	3603	6	are	be	VBP
9936	3603	7	pulled	pull	VBN
9936	3603	8	,	,	,
9936	3603	9	or	or	CC
9936	3603	10	taken	take	VBN
9936	3603	11	out	out	IN
9936	3603	12	of	of	IN
9936	3603	13	the	the	DT
9936	3603	14	ground	ground	NN
9936	3603	15	,	,	,
9936	3603	16	before	before	IN
9936	3603	17	they	-PRON-	PRP
9936	3603	18	have	have	VBP
9936	3603	19	matured	mature	VBN
9936	3603	20	and	and	CC
9936	3603	21	are	be	VBP
9936	3603	22	eaten	eat	VBN
9936	3603	23	while	while	IN
9936	3603	24	fresh	fresh	JJ
9936	3603	25	.	.	.
9936	3604	1	They	-PRON-	PRP
9936	3604	2	are	be	VBP
9936	3604	3	especially	especially	RB
9936	3604	4	popular	popular	JJ
9936	3604	5	in	in	IN
9936	3604	6	the	the	DT
9936	3604	7	spring	spring	NN
9936	3604	8	,	,	,
9936	3604	9	although	although	IN
9936	3604	10	they	-PRON-	PRP
9936	3604	11	have	have	VBP
9936	3604	12	a	a	DT
9936	3604	13	rather	rather	RB
9936	3604	14	long	long	JJ
9936	3604	15	season	season	NN
9936	3604	16	.	.	.
9936	3605	1	Each	each	DT
9936	3605	2	of	of	IN
9936	3605	3	these	these	DT
9936	3605	4	classes	class	NNS
9936	3605	5	has	have	VBZ
9936	3605	6	many	many	JJ
9936	3605	7	varieties	variety	NNS
9936	3605	8	,	,	,
9936	3605	9	which	which	WDT
9936	3605	10	vary	vary	VBP
9936	3605	11	in	in	IN
9936	3605	12	flavor	flavor	NN
9936	3605	13	and	and	CC
9936	3605	14	in	in	IN
9936	3605	15	color	color	NN
9936	3605	16	,	,	,
9936	3605	17	some	some	DT
9936	3605	18	of	of	IN
9936	3605	19	the	the	DT
9936	3605	20	dried	dry	VBN
9936	3605	21	ones	one	NNS
9936	3605	22	being	be	VBG
9936	3605	23	yellow	yellow	JJ
9936	3605	24	,	,	,
9936	3605	25	some	some	DT
9936	3605	26	red	red	JJ
9936	3605	27	,	,	,
9936	3605	28	and	and	CC
9936	3605	29	others	other	NNS
9936	3605	30	white	white	JJ
9936	3605	31	.	.	.
9936	3606	1	All	all	DT
9936	3606	2	dried	dry	VBN
9936	3606	3	onions	onion	NNS
9936	3606	4	have	have	VBP
9936	3606	5	excellent	excellent	JJ
9936	3606	6	keeping	keep	VBG
9936	3606	7	qualities	quality	NNS
9936	3606	8	,	,	,
9936	3606	9	so	so	CC
9936	3606	10	,	,	,
9936	3606	11	after	after	IN
9936	3606	12	purchasing	purchase	VBG
9936	3606	13	,	,	,
9936	3606	14	no	no	DT
9936	3606	15	special	special	JJ
9936	3606	16	care	care	NN
9936	3606	17	need	need	NN
9936	3606	18	be	be	VB
9936	3606	19	given	give	VBN
9936	3606	20	to	to	IN
9936	3606	21	them	-PRON-	PRP
9936	3606	22	except	except	IN
9936	3606	23	to	to	TO
9936	3606	24	store	store	VB
9936	3606	25	them	-PRON-	PRP
9936	3606	26	in	in	IN
9936	3606	27	a	a	DT
9936	3606	28	comparatively	comparatively	RB
9936	3606	29	cool	cool	JJ
9936	3606	30	,	,	,
9936	3606	31	dry	dry	JJ
9936	3606	32	place	place	NN
9936	3606	33	.	.	.
9936	3607	1	Deterioration	deterioration	NN
9936	3607	2	is	be	VBZ
9936	3607	3	due	due	JJ
9936	3607	4	chiefly	chiefly	RB
9936	3607	5	to	to	IN
9936	3607	6	sprouting	sprout	VBG
9936	3607	7	,	,	,
9936	3607	8	for	for	IN
9936	3607	9	as	as	RB
9936	3607	10	soon	soon	RB
9936	3607	11	as	as	IN
9936	3607	12	the	the	DT
9936	3607	13	new	new	JJ
9936	3607	14	plant	plant	NN
9936	3607	15	begins	begin	VBZ
9936	3607	16	to	to	TO
9936	3607	17	grow	grow	VB
9936	3607	18	from	from	IN
9936	3607	19	the	the	DT
9936	3607	20	center	center	NN
9936	3607	21	of	of	IN
9936	3607	22	the	the	DT
9936	3607	23	onion	onion	NN
9936	3607	24	,	,	,
9936	3607	25	the	the	DT
9936	3607	26	remainder	remainder	NN
9936	3607	27	becomes	become	VBZ
9936	3607	28	soft	soft	JJ
9936	3607	29	and	and	CC
9936	3607	30	loses	lose	VBZ
9936	3607	31	much	much	JJ
9936	3607	32	of	of	IN
9936	3607	33	its	-PRON-	PRP$
9936	3607	34	flavor	flavor	NN
9936	3607	35	.	.	.
9936	3608	1	The	the	DT
9936	3608	2	green	green	JJ
9936	3608	3	,	,	,
9936	3608	4	immature	immature	JJ
9936	3608	5	onions	onion	NNS
9936	3608	6	,	,	,
9936	3608	7	however	however	RB
9936	3608	8	,	,	,
9936	3608	9	will	will	MD
9936	3608	10	not	not	RB
9936	3608	11	keep	keep	VB
9936	3608	12	for	for	IN
9936	3608	13	any	any	DT
9936	3608	14	length	length	NN
9936	3608	15	of	of	IN
9936	3608	16	time	time	NN
9936	3608	17	,	,	,
9936	3608	18	and	and	CC
9936	3608	19	in	in	IN
9936	3608	20	order	order	NN
9936	3608	21	to	to	TO
9936	3608	22	keep	keep	VB
9936	3608	23	them	-PRON-	PRP
9936	3608	24	fresh	fresh	JJ
9936	3608	25	until	until	IN
9936	3608	26	they	-PRON-	PRP
9936	3608	27	are	be	VBP
9936	3608	28	used	use	VBN
9936	3608	29	,	,	,
9936	3608	30	they	-PRON-	PRP
9936	3608	31	must	must	MD
9936	3608	32	be	be	VB
9936	3608	33	stored	store	VBN
9936	3608	34	in	in	IN
9936	3608	35	a	a	DT
9936	3608	36	cool	cool	JJ
9936	3608	37	,	,	,
9936	3608	38	damp	damp	JJ
9936	3608	39	place	place	NN
9936	3608	40	.	.	.
9936	3609	1	[	[	-LRB-
9936	3609	2	Illustration	illustration	NN
9936	3609	3	:	:	:
9936	3609	4	FIG	FIG	NNP
9936	3609	5	.	.	.
9936	3610	1	11	11	CD
9936	3610	2	]	]	-RRB-
9936	3610	3	43	43	CD
9936	3610	4	.	.	.
9936	3611	1	GARLIC.--The	GARLIC.--The	NNP
9936	3611	2	variety	variety	NN
9936	3611	3	of	of	IN
9936	3611	4	onion	onion	NN
9936	3611	5	known	know	VBN
9936	3611	6	as	as	IN
9936	3611	7	garlic	garlic	NN
9936	3611	8	is	be	VBZ
9936	3611	9	very	very	RB
9936	3611	10	much	much	RB
9936	3611	11	desired	desire	VBN
9936	3611	12	by	by	IN
9936	3611	13	the	the	DT
9936	3611	14	people	people	NNS
9936	3611	15	of	of	IN
9936	3611	16	southern	southern	JJ
9936	3611	17	Europe	Europe	NNP
9936	3611	18	,	,	,
9936	3611	19	where	where	WRB
9936	3611	20	it	-PRON-	PRP
9936	3611	21	originated	originate	VBD
9936	3611	22	.	.	.
9936	3612	1	As	as	IN
9936	3612	2	Fig	Fig	NNP
9936	3612	3	.	.	.
9936	3613	1	10	10	CD
9936	3613	2	shows	show	NNS
9936	3613	3	,	,	,
9936	3613	4	it	-PRON-	PRP
9936	3613	5	resembles	resemble	VBZ
9936	3613	6	the	the	DT
9936	3613	7	onion	onion	NN
9936	3613	8	in	in	IN
9936	3613	9	appearance	appearance	NN
9936	3613	10	,	,	,
9936	3613	11	but	but	CC
9936	3613	12	it	-PRON-	PRP
9936	3613	13	consists	consist	VBZ
9936	3613	14	of	of	IN
9936	3613	15	several	several	JJ
9936	3613	16	parts	part	NNS
9936	3613	17	,	,	,
9936	3613	18	or	or	CC
9936	3613	19	small	small	JJ
9936	3613	20	bulbs	bulb	NNS
9936	3613	21	,	,	,
9936	3613	22	called	call	VBD
9936	3613	23	_	_	NNP
9936	3613	24	cloves	clove	NNS
9936	3613	25	_	_	NNP
9936	3613	26	,	,	,
9936	3613	27	which	which	WDT
9936	3613	28	are	be	VBP
9936	3613	29	encased	encase	VBN
9936	3613	30	in	in	IN
9936	3613	31	a	a	DT
9936	3613	32	covering	covering	NN
9936	3613	33	of	of	IN
9936	3613	34	thin	thin	JJ
9936	3613	35	white	white	JJ
9936	3613	36	skin	skin	NN
9936	3613	37	.	.	.
9936	3614	1	Garlic	Garlic	NNP
9936	3614	2	has	have	VBZ
9936	3614	3	a	a	DT
9936	3614	4	very	very	RB
9936	3614	5	strong	strong	JJ
9936	3614	6	penetrating	penetrating	NN
9936	3614	7	odor	odor	NN
9936	3614	8	and	and	CC
9936	3614	9	a	a	DT
9936	3614	10	biting	bite	VBG
9936	3614	11	taste	taste	NN
9936	3614	12	that	that	WDT
9936	3614	13	resemble	resemble	VBP
9936	3614	14	the	the	DT
9936	3614	15	odor	odor	NN
9936	3614	16	and	and	CC
9936	3614	17	taste	taste	NN
9936	3614	18	of	of	IN
9936	3614	19	onion	onion	NN
9936	3614	20	,	,	,
9936	3614	21	but	but	CC
9936	3614	22	that	that	DT
9936	3614	23	are	be	VBP
9936	3614	24	much	much	RB
9936	3614	25	ranker	ranker	JJR
9936	3614	26	.	.	.
9936	3615	1	It	-PRON-	PRP
9936	3615	2	is	be	VBZ
9936	3615	3	little	little	RB
9936	3615	4	used	use	VBN
9936	3615	5	by	by	IN
9936	3615	6	Americans	Americans	NNPS
9936	3615	7	except	except	IN
9936	3615	8	as	as	IN
9936	3615	9	a	a	DT
9936	3615	10	flavoring	flavoring	NN
9936	3615	11	for	for	IN
9936	3615	12	salads	salad	NNS
9936	3615	13	and	and	CC
9936	3615	14	various	various	JJ
9936	3615	15	kinds	kind	NNS
9936	3615	16	of	of	IN
9936	3615	17	highly	highly	RB
9936	3615	18	seasoned	season	VBN
9936	3615	19	meats	meat	NNS
9936	3615	20	.	.	.
9936	3616	1	In	in	IN
9936	3616	2	reality	reality	NN
9936	3616	3	,	,	,
9936	3616	4	a	a	DT
9936	3616	5	very	very	RB
9936	3616	6	small	small	JJ
9936	3616	7	amount	amount	NN
9936	3616	8	of	of	IN
9936	3616	9	garlic	garlic	NN
9936	3616	10	is	be	VBZ
9936	3616	11	sufficient	sufficient	JJ
9936	3616	12	to	to	TO
9936	3616	13	lend	lend	VB
9936	3616	14	enough	enough	JJ
9936	3616	15	flavor	flavor	NN
9936	3616	16	,	,	,
9936	3616	17	and	and	CC
9936	3616	18	so	so	RB
9936	3616	19	the	the	DT
9936	3616	20	bowl	bowl	NN
9936	3616	21	in	in	IN
9936	3616	22	which	which	WDT
9936	3616	23	a	a	DT
9936	3616	24	salad	salad	NN
9936	3616	25	is	be	VBZ
9936	3616	26	served	serve	VBN
9936	3616	27	is	be	VBZ
9936	3616	28	often	often	RB
9936	3616	29	merely	merely	RB
9936	3616	30	rubbed	rub	VBN
9936	3616	31	with	with	IN
9936	3616	32	garlic	garlic	NN
9936	3616	33	before	before	IN
9936	3616	34	the	the	DT
9936	3616	35	salad	salad	NN
9936	3616	36	is	be	VBZ
9936	3616	37	put	put	VBN
9936	3616	38	into	into	IN
9936	3616	39	it	-PRON-	PRP
9936	3616	40	.	.	.
9936	3617	1	No	no	DT
9936	3617	2	difficulty	difficulty	NN
9936	3617	3	will	will	MD
9936	3617	4	be	be	VB
9936	3617	5	experienced	experience	VBN
9936	3617	6	in	in	IN
9936	3617	7	recognizing	recognize	VBG
9936	3617	8	garlic	garlic	NN
9936	3617	9	in	in	IN
9936	3617	10	the	the	DT
9936	3617	11	markets	market	NNS
9936	3617	12	,	,	,
9936	3617	13	for	for	IN
9936	3617	14	here	here	RB
9936	3617	15	it	-PRON-	PRP
9936	3617	16	is	be	VBZ
9936	3617	17	found	find	VBN
9936	3617	18	in	in	IN
9936	3617	19	long	long	JJ
9936	3617	20	strings	string	NNS
9936	3617	21	that	that	WDT
9936	3617	22	are	be	VBP
9936	3617	23	made	make	VBN
9936	3617	24	by	by	IN
9936	3617	25	braiding	braid	VBG
9936	3617	26	the	the	DT
9936	3617	27	dry	dry	JJ
9936	3617	28	stems	stem	NNS
9936	3617	29	together	together	RB
9936	3617	30	.	.	.
9936	3618	1	44	44	CD
9936	3618	2	.	.	.
9936	3619	1	SHALLOTS.--Closely	SHALLOTS.--Closely	NNP
9936	3619	2	allied	ally	VBN
9936	3619	3	to	to	IN
9936	3619	4	garlic	garlic	NNP
9936	3619	5	are	be	VBP
9936	3619	6	shallots	shallot	NNS
9936	3619	7	,	,	,
9936	3619	8	which	which	WDT
9936	3619	9	are	be	VBP
9936	3619	10	native	native	JJ
9936	3619	11	to	to	IN
9936	3619	12	Syria	Syria	NNP
9936	3619	13	,	,	,
9936	3619	14	where	where	WRB
9936	3619	15	they	-PRON-	PRP
9936	3619	16	still	still	RB
9936	3619	17	grow	grow	VBP
9936	3619	18	wild	wild	JJ
9936	3619	19	.	.	.
9936	3620	1	They	-PRON-	PRP
9936	3620	2	are	be	VBP
9936	3620	3	said	say	VBN
9936	3620	4	to	to	TO
9936	3620	5	have	have	VB
9936	3620	6	been	be	VBN
9936	3620	7	brought	bring	VBN
9936	3620	8	into	into	IN
9936	3620	9	Europe	Europe	NNP
9936	3620	10	by	by	IN
9936	3620	11	the	the	DT
9936	3620	12	Crusaders	Crusaders	NNPS
9936	3620	13	.	.	.
9936	3621	1	The	the	DT
9936	3621	2	bulbs	bulb	NNS
9936	3621	3	of	of	IN
9936	3621	4	this	this	DT
9936	3621	5	vegetable	vegetable	NN
9936	3621	6	are	be	VBP
9936	3621	7	similar	similar	JJ
9936	3621	8	to	to	IN
9936	3621	9	those	those	DT
9936	3621	10	of	of	IN
9936	3621	11	garlic	garlic	NN
9936	3621	12	,	,	,
9936	3621	13	being	be	VBG
9936	3621	14	compound	compound	NN
9936	3621	15	in	in	IN
9936	3621	16	form	form	NN
9936	3621	17	,	,	,
9936	3621	18	but	but	CC
9936	3621	19	instead	instead	RB
9936	3621	20	of	of	IN
9936	3621	21	being	be	VBG
9936	3621	22	enclosed	enclose	VBN
9936	3621	23	in	in	IN
9936	3621	24	a	a	DT
9936	3621	25	thin	thin	JJ
9936	3621	26	covering	covering	NN
9936	3621	27	,	,	,
9936	3621	28	they	-PRON-	PRP
9936	3621	29	are	be	VBP
9936	3621	30	separate	separate	JJ
9936	3621	31	when	when	WRB
9936	3621	32	mature	mature	JJ
9936	3621	33	,	,	,
9936	3621	34	as	as	IN
9936	3621	35	Fig	Fig	NNP
9936	3621	36	.	.	.
9936	3622	1	11	11	CD
9936	3622	2	shows	show	NNS
9936	3622	3	.	.	.
9936	3623	1	Shallots	shallot	NNS
9936	3623	2	have	have	VBP
9936	3623	3	a	a	DT
9936	3623	4	strong	strong	JJ
9936	3623	5	flavor	flavor	NN
9936	3623	6	,	,	,
9936	3623	7	but	but	CC
9936	3623	8	it	-PRON-	PRP
9936	3623	9	is	be	VBZ
9936	3623	10	not	not	RB
9936	3623	11	so	so	RB
9936	3623	12	rank	rank	JJ
9936	3623	13	as	as	IN
9936	3623	14	that	that	DT
9936	3623	15	of	of	IN
9936	3623	16	garlic	garlic	NN
9936	3623	17	,	,	,
9936	3623	18	nor	nor	CC
9936	3623	19	does	do	VBZ
9936	3623	20	the	the	DT
9936	3623	21	odor	odor	NN
9936	3623	22	remain	remain	VB
9936	3623	23	in	in	IN
9936	3623	24	the	the	DT
9936	3623	25	mouth	mouth	NN
9936	3623	26	so	so	RB
9936	3623	27	long	long	RB
9936	3623	28	as	as	IN
9936	3623	29	that	that	DT
9936	3623	30	of	of	IN
9936	3623	31	onion	onion	NN
9936	3623	32	.	.	.
9936	3624	1	Many	many	JJ
9936	3624	2	persons	person	NNS
9936	3624	3	like	like	IN
9936	3624	4	shallots	shallot	NNS
9936	3624	5	for	for	IN
9936	3624	6	flavoring	flavor	VBG
9936	3624	7	stews	stew	NNS
9936	3624	8	,	,	,
9936	3624	9	soups	soup	NNS
9936	3624	10	,	,	,
9936	3624	11	salads	salad	NNS
9936	3624	12	,	,	,
9936	3624	13	and	and	CC
9936	3624	14	pickles	pickle	NNS
9936	3624	15	.	.	.
9936	3625	1	45	45	CD
9936	3625	2	.	.	.
9936	3626	1	LEEKS.--Another	LEEKS.--Another	NNP
9936	3626	2	member	member	NN
9936	3626	3	of	of	IN
9936	3626	4	the	the	DT
9936	3626	5	onion	onion	NN
9936	3626	6	family	family	NN
9936	3626	7	that	that	WDT
9936	3626	8	is	be	VBZ
9936	3626	9	more	more	RBR
9936	3626	10	highly	highly	RB
9936	3626	11	prized	prized	JJ
9936	3626	12	and	and	CC
9936	3626	13	more	more	RBR
9936	3626	14	extensively	extensively	RB
9936	3626	15	raised	raise	VBN
9936	3626	16	in	in	IN
9936	3626	17	Europe	Europe	NNP
9936	3626	18	than	than	IN
9936	3626	19	in	in	IN
9936	3626	20	the	the	DT
9936	3626	21	United	United	NNP
9936	3626	22	States	States	NNP
9936	3626	23	is	be	VBZ
9936	3626	24	leeks	leeks	JJ
9936	3626	25	.	.	.
9936	3627	1	As	as	IN
9936	3627	2	Fig	Fig	NNP
9936	3627	3	.	.	.
9936	3628	1	10	10	CD
9936	3628	2	shows	show	NNS
9936	3628	3	,	,	,
9936	3628	4	leeks	leek	NNS
9936	3628	5	do	do	VBP
9936	3628	6	not	not	RB
9936	3628	7	produce	produce	VB
9936	3628	8	a	a	DT
9936	3628	9	bulb	bulb	NN
9936	3628	10	as	as	IN
9936	3628	11	do	do	VBP
9936	3628	12	onions	onion	NNS
9936	3628	13	.	.	.
9936	3629	1	In	in	IN
9936	3629	2	this	this	DT
9936	3629	3	vegetable	vegetable	NN
9936	3629	4	,	,	,
9936	3629	5	the	the	DT
9936	3629	6	lower	low	JJR
9936	3629	7	parts	part	NNS
9936	3629	8	of	of	IN
9936	3629	9	the	the	DT
9936	3629	10	leaves	leave	NNS
9936	3629	11	grow	grow	VBP
9936	3629	12	close	close	RB
9936	3629	13	together	together	RB
9936	3629	14	and	and	CC
9936	3629	15	form	form	VB
9936	3629	16	a	a	DT
9936	3629	17	bulb	bulb	NN
9936	3629	18	-	-	HYPH
9936	3629	19	like	like	JJ
9936	3629	20	stem	stem	NN
9936	3629	21	,	,	,
9936	3629	22	or	or	CC
9936	3629	23	neck	neck	NN
9936	3629	24	,	,	,
9936	3629	25	which	which	WDT
9936	3629	26	is	be	VBZ
9936	3629	27	fairly	fairly	RB
9936	3629	28	solid	solid	JJ
9936	3629	29	and	and	CC
9936	3629	30	which	which	WDT
9936	3629	31	constitutes	constitute	VBZ
9936	3629	32	the	the	DT
9936	3629	33	edible	edible	JJ
9936	3629	34	part	part	NN
9936	3629	35	.	.	.
9936	3630	1	The	the	DT
9936	3630	2	odor	odor	NN
9936	3630	3	and	and	CC
9936	3630	4	flavor	flavor	NN
9936	3630	5	of	of	IN
9936	3630	6	leeks	leek	NNS
9936	3630	7	are	be	VBP
9936	3630	8	similar	similar	JJ
9936	3630	9	to	to	IN
9936	3630	10	those	those	DT
9936	3630	11	of	of	IN
9936	3630	12	onions	onion	NNS
9936	3630	13	,	,	,
9936	3630	14	but	but	CC
9936	3630	15	they	-PRON-	PRP
9936	3630	16	are	be	VBP
9936	3630	17	somewhat	somewhat	RB
9936	3630	18	weaker	weak	JJR
9936	3630	19	.	.	.
9936	3631	1	The	the	DT
9936	3631	2	fleshy	fleshy	NN
9936	3631	3	stem	stem	NN
9936	3631	4	may	may	MD
9936	3631	5	be	be	VB
9936	3631	6	bleached	bleach	VBN
9936	3631	7	by	by	IN
9936	3631	8	banking	bank	VBG
9936	3631	9	it	-PRON-	PRP
9936	3631	10	with	with	IN
9936	3631	11	earth	earth	NN
9936	3631	12	,	,	,
9936	3631	13	and	and	CC
9936	3631	14	when	when	WRB
9936	3631	15	this	this	DT
9936	3631	16	is	be	VBZ
9936	3631	17	done	do	VBN
9936	3631	18	,	,	,
9936	3631	19	the	the	DT
9936	3631	20	flavor	flavor	NN
9936	3631	21	becomes	become	VBZ
9936	3631	22	more	more	RBR
9936	3631	23	mild	mild	JJ
9936	3631	24	and	and	CC
9936	3631	25	the	the	DT
9936	3631	26	texture	texture	NN
9936	3631	27	more	more	RBR
9936	3631	28	tender	tender	JJ
9936	3631	29	than	than	IN
9936	3631	30	in	in	IN
9936	3631	31	the	the	DT
9936	3631	32	onion	onion	NN
9936	3631	33	bulb	bulb	NN
9936	3631	34	.	.	.
9936	3632	1	Like	like	IN
9936	3632	2	shallots	shallot	NNS
9936	3632	3	,	,	,
9936	3632	4	leeks	leek	NNS
9936	3632	5	are	be	VBP
9936	3632	6	used	use	VBN
9936	3632	7	to	to	TO
9936	3632	8	flavor	flavor	VB
9936	3632	9	stews	stew	NNS
9936	3632	10	,	,	,
9936	3632	11	soups	soup	NNS
9936	3632	12	,	,	,
9936	3632	13	and	and	CC
9936	3632	14	similar	similar	JJ
9936	3632	15	foods	food	NNS
9936	3632	16	.	.	.
9936	3633	1	46	46	CD
9936	3633	2	.	.	.
9936	3634	1	CHIVES.--The	CHIVES.--The	NFP
9936	3634	2	member	member	NN
9936	3634	3	of	of	IN
9936	3634	4	the	the	DT
9936	3634	5	onion	onion	NN
9936	3634	6	family	family	NN
9936	3634	7	known	know	VBN
9936	3634	8	as	as	IN
9936	3634	9	chives	chive	NNS
9936	3634	10	is	be	VBZ
9936	3634	11	a	a	DT
9936	3634	12	small	small	JJ
9936	3634	13	plant	plant	NN
9936	3634	14	whose	whose	WP$
9936	3634	15	roots	root	NNS
9936	3634	16	remain	remain	VBP
9936	3634	17	in	in	IN
9936	3634	18	the	the	DT
9936	3634	19	ground	ground	NN
9936	3634	20	for	for	IN
9936	3634	21	many	many	JJ
9936	3634	22	years	year	NNS
9936	3634	23	and	and	CC
9936	3634	24	produce	produce	VBP
9936	3634	25	year	year	NN
9936	3634	26	after	after	IN
9936	3634	27	year	year	NN
9936	3634	28	dense	dense	JJ
9936	3634	29	tufts	tuft	NNS
9936	3634	30	of	of	IN
9936	3634	31	slender	slender	NN
9936	3634	32	,	,	,
9936	3634	33	hollow	hollow	JJ
9936	3634	34	leaves	leave	NNS
9936	3634	35	.	.	.
9936	3635	1	These	these	DT
9936	3635	2	leaves	leave	NNS
9936	3635	3	grow	grow	VBP
9936	3635	4	to	to	IN
9936	3635	5	a	a	DT
9936	3635	6	height	height	NN
9936	3635	7	of	of	IN
9936	3635	8	about	about	RB
9936	3635	9	6	6	CD
9936	3635	10	or	or	CC
9936	3635	11	8	8	CD
9936	3635	12	inches	inch	NNS
9936	3635	13	and	and	CC
9936	3635	14	resemble	resemble	VB
9936	3635	15	the	the	DT
9936	3635	16	tops	top	NNS
9936	3635	17	of	of	IN
9936	3635	18	onions	onion	NNS
9936	3635	19	except	except	IN
9936	3635	20	that	that	IN
9936	3635	21	they	-PRON-	PRP
9936	3635	22	are	be	VBP
9936	3635	23	much	much	RB
9936	3635	24	smaller	small	JJR
9936	3635	25	.	.	.
9936	3636	1	Chives	chive	NNS
9936	3636	2	,	,	,
9936	3636	3	which	which	WDT
9936	3636	4	have	have	VBP
9936	3636	5	a	a	DT
9936	3636	6	more	more	RBR
9936	3636	7	delicate	delicate	JJ
9936	3636	8	flavor	flavor	NN
9936	3636	9	than	than	IN
9936	3636	10	onions	onion	NNS
9936	3636	11	,	,	,
9936	3636	12	are	be	VBP
9936	3636	13	much	much	RB
9936	3636	14	used	use	VBN
9936	3636	15	for	for	IN
9936	3636	16	flavoring	flavor	VBG
9936	3636	17	soup	soup	NN
9936	3636	18	,	,	,
9936	3636	19	stews	stew	NNS
9936	3636	20	,	,	,
9936	3636	21	salads	salad	NNS
9936	3636	22	,	,	,
9936	3636	23	meats	meat	NNS
9936	3636	24	,	,	,
9936	3636	25	and	and	CC
9936	3636	26	other	other	JJ
9936	3636	27	vegetables	vegetable	NNS
9936	3636	28	and	and	CC
9936	3636	29	as	as	IN
9936	3636	30	a	a	DT
9936	3636	31	garnish	garnish	NN
9936	3636	32	for	for	IN
9936	3636	33	salads	salad	NNS
9936	3636	34	.	.	.
9936	3637	1	When	when	WRB
9936	3637	2	used	use	VBN
9936	3637	3	for	for	IN
9936	3637	4	any	any	DT
9936	3637	5	of	of	IN
9936	3637	6	these	these	DT
9936	3637	7	purposes	purpose	NNS
9936	3637	8	,	,	,
9936	3637	9	they	-PRON-	PRP
9936	3637	10	are	be	VBP
9936	3637	11	cut	cut	VBN
9936	3637	12	into	into	IN
9936	3637	13	tiny	tiny	JJ
9936	3637	14	pieces	piece	NNS
9936	3637	15	.	.	.
9936	3638	1	PREPARATION	preparation	NN
9936	3638	2	OF	of	IN
9936	3638	3	ONIONS	onions	JJ
9936	3638	4	47	47	CD
9936	3638	5	.	.	.
9936	3639	1	ONIONS	onions	JJ
9936	3639	2	FOR	for	IN
9936	3639	3	FLAVORING.--When	flavoring.--when	EX
9936	3639	4	only	only	RB
9936	3639	5	the	the	DT
9936	3639	6	flavor	flavor	NN
9936	3639	7	of	of	IN
9936	3639	8	onions	onion	NNS
9936	3639	9	is	be	VBZ
9936	3639	10	desired	desire	VBN
9936	3639	11	in	in	IN
9936	3639	12	a	a	DT
9936	3639	13	salad	salad	NN
9936	3639	14	or	or	CC
9936	3639	15	a	a	DT
9936	3639	16	cooked	cooked	JJ
9936	3639	17	dish	dish	NN
9936	3639	18	of	of	IN
9936	3639	19	some	some	DT
9936	3639	20	sort	sort	NN
9936	3639	21	,	,	,
9936	3639	22	such	such	JJ
9936	3639	23	as	as	IN
9936	3639	24	a	a	DT
9936	3639	25	dressing	dressing	NN
9936	3639	26	for	for	IN
9936	3639	27	fowl	fowl	NN
9936	3639	28	,	,	,
9936	3639	29	hash	hash	NN
9936	3639	30	,	,	,
9936	3639	31	or	or	CC
9936	3639	32	any	any	DT
9936	3639	33	similar	similar	JJ
9936	3639	34	combination	combination	NN
9936	3639	35	of	of	IN
9936	3639	36	food	food	NN
9936	3639	37	ingredients	ingredient	NNS
9936	3639	38	,	,	,
9936	3639	39	the	the	DT
9936	3639	40	onion	onion	NN
9936	3639	41	should	should	MD
9936	3639	42	be	be	VB
9936	3639	43	added	add	VBN
9936	3639	44	in	in	IN
9936	3639	45	the	the	DT
9936	3639	46	form	form	NN
9936	3639	47	of	of	IN
9936	3639	48	juice	juice	NN
9936	3639	49	and	and	CC
9936	3639	50	pulp	pulp	NN
9936	3639	51	rather	rather	RB
9936	3639	52	than	than	IN
9936	3639	53	in	in	IN
9936	3639	54	pieces	piece	NNS
9936	3639	55	.	.	.
9936	3640	1	Then	then	RB
9936	3640	2	it	-PRON-	PRP
9936	3640	3	will	will	MD
9936	3640	4	not	not	RB
9936	3640	5	be	be	VB
9936	3640	6	possible	possible	JJ
9936	3640	7	to	to	TO
9936	3640	8	observe	observe	VB
9936	3640	9	the	the	DT
9936	3640	10	onion	onion	NN
9936	3640	11	when	when	WRB
9936	3640	12	it	-PRON-	PRP
9936	3640	13	is	be	VBZ
9936	3640	14	mixed	mixed	JJ
9936	3640	15	with	with	IN
9936	3640	16	the	the	DT
9936	3640	17	food	food	NN
9936	3640	18	nor	nor	CC
9936	3640	19	to	to	TO
9936	3640	20	come	come	VB
9936	3640	21	across	across	IN
9936	3640	22	small	small	JJ
9936	3640	23	pieces	piece	NNS
9936	3640	24	of	of	IN
9936	3640	25	it	-PRON-	PRP
9936	3640	26	when	when	WRB
9936	3640	27	the	the	DT
9936	3640	28	food	food	NN
9936	3640	29	is	be	VBZ
9936	3640	30	eaten	eat	VBN
9936	3640	31	.	.	.
9936	3641	1	To	to	TO
9936	3641	2	prepare	prepare	VB
9936	3641	3	an	an	DT
9936	3641	4	onion	onion	NN
9936	3641	5	in	in	IN
9936	3641	6	this	this	DT
9936	3641	7	way	way	NN
9936	3641	8	,	,	,
9936	3641	9	peel	peel	VB
9936	3641	10	it	-PRON-	PRP
9936	3641	11	,	,	,
9936	3641	12	cut	cut	VBD
9936	3641	13	off	off	RP
9936	3641	14	a	a	DT
9936	3641	15	crosswise	crosswise	NN
9936	3641	16	slice	slice	NN
9936	3641	17	,	,	,
9936	3641	18	and	and	CC
9936	3641	19	then	then	RB
9936	3641	20	grate	grate	VB
9936	3641	21	the	the	DT
9936	3641	22	onion	onion	NN
9936	3641	23	on	on	IN
9936	3641	24	a	a	DT
9936	3641	25	grater	grater	NN
9936	3641	26	over	over	IN
9936	3641	27	a	a	DT
9936	3641	28	shallow	shallow	JJ
9936	3641	29	dish	dish	NN
9936	3641	30	.	.	.
9936	3642	1	Add	add	VB
9936	3642	2	the	the	DT
9936	3642	3	juice	juice	NN
9936	3642	4	and	and	CC
9936	3642	5	pulp	pulp	NN
9936	3642	6	thus	thus	RB
9936	3642	7	obtained	obtain	VBN
9936	3642	8	to	to	IN
9936	3642	9	any	any	DT
9936	3642	10	food	food	NN
9936	3642	11	that	that	WDT
9936	3642	12	calls	call	VBZ
9936	3642	13	for	for	IN
9936	3642	14	onion	onion	NN
9936	3642	15	as	as	IN
9936	3642	16	a	a	DT
9936	3642	17	flavoring	flavoring	NN
9936	3642	18	.	.	.
9936	3643	1	48	48	CD
9936	3643	2	.	.	.
9936	3644	1	ONIONS	onions	JJ
9936	3644	2	FOR	for	IN
9936	3644	3	THE	the	DT
9936	3644	4	TABLE.--When	TABLE.--When	NNP
9936	3644	5	onions	onion	NNS
9936	3644	6	are	be	VBP
9936	3644	7	to	to	TO
9936	3644	8	be	be	VB
9936	3644	9	used	use	VBN
9936	3644	10	as	as	IN
9936	3644	11	a	a	DT
9936	3644	12	vegetable	vegetable	NN
9936	3644	13	for	for	IN
9936	3644	14	the	the	DT
9936	3644	15	table	table	NN
9936	3644	16	,	,	,
9936	3644	17	they	-PRON-	PRP
9936	3644	18	require	require	VBP
9936	3644	19	cooking	cook	VBG
9936	3644	20	,	,	,
9936	3644	21	but	but	CC
9936	3644	22	first	first	RB
9936	3644	23	of	of	IN
9936	3644	24	all	all	DT
9936	3644	25	they	-PRON-	PRP
9936	3644	26	must	must	MD
9936	3644	27	be	be	VB
9936	3644	28	peeled	peel	VBN
9936	3644	29	.	.	.
9936	3645	1	This	this	DT
9936	3645	2	is	be	VBZ
9936	3645	3	at	at	IN
9936	3645	4	best	good	JJS
9936	3645	5	a	a	DT
9936	3645	6	rather	rather	RB
9936	3645	7	unpleasant	unpleasant	JJ
9936	3645	8	task	task	NN
9936	3645	9	,	,	,
9936	3645	10	because	because	IN
9936	3645	11	the	the	DT
9936	3645	12	fumes	fume	NNS
9936	3645	13	from	from	IN
9936	3645	14	the	the	DT
9936	3645	15	strong	strong	JJ
9936	3645	16	volatile	volatile	JJ
9936	3645	17	oil	oil	NN
9936	3645	18	are	be	VBP
9936	3645	19	irritating	irritate	VBG
9936	3645	20	to	to	TO
9936	3645	21	both	both	PDT
9936	3645	22	the	the	DT
9936	3645	23	eyes	eye	NNS
9936	3645	24	and	and	CC
9936	3645	25	the	the	DT
9936	3645	26	nostrils	nostril	NNS
9936	3645	27	.	.	.
9936	3646	1	However	however	RB
9936	3646	2	,	,	,
9936	3646	3	it	-PRON-	PRP
9936	3646	4	may	may	MD
9936	3646	5	be	be	VB
9936	3646	6	done	do	VBN
9936	3646	7	more	more	RBR
9936	3646	8	comfortably	comfortably	RB
9936	3646	9	by	by	IN
9936	3646	10	keeping	keep	VBG
9936	3646	11	the	the	DT
9936	3646	12	onions	onion	NNS
9936	3646	13	immersed	immerse	VBN
9936	3646	14	in	in	IN
9936	3646	15	cold	cold	JJ
9936	3646	16	water	water	NN
9936	3646	17	during	during	IN
9936	3646	18	the	the	DT
9936	3646	19	peeling	peeling	NN
9936	3646	20	.	.	.
9936	3647	1	Remove	remove	VB
9936	3647	2	only	only	RB
9936	3647	3	the	the	DT
9936	3647	4	dry	dry	JJ
9936	3647	5	outside	outside	NN
9936	3647	6	shells	shell	NNS
9936	3647	7	,	,	,
9936	3647	8	and	and	CC
9936	3647	9	,	,	,
9936	3647	10	if	if	IN
9936	3647	11	the	the	DT
9936	3647	12	onions	onion	NNS
9936	3647	13	are	be	VBP
9936	3647	14	large	large	JJ
9936	3647	15	,	,	,
9936	3647	16	cut	cut	VB
9936	3647	17	them	-PRON-	PRP
9936	3647	18	in	in	IN
9936	3647	19	halves	half	NNS
9936	3647	20	or	or	CC
9936	3647	21	quarters	quarter	NNS
9936	3647	22	.	.	.
9936	3648	1	However	however	RB
9936	3648	2	,	,	,
9936	3648	3	as	as	IN
9936	3648	4	the	the	DT
9936	3648	5	various	various	JJ
9936	3648	6	layers	layer	NNS
9936	3648	7	are	be	VBP
9936	3648	8	likely	likely	JJ
9936	3648	9	to	to	TO
9936	3648	10	fall	fall	VB
9936	3648	11	apart	apart	RB
9936	3648	12	when	when	WRB
9936	3648	13	the	the	DT
9936	3648	14	onion	onion	NN
9936	3648	15	is	be	VBZ
9936	3648	16	cut	cut	VBN
9936	3648	17	,	,	,
9936	3648	18	it	-PRON-	PRP
9936	3648	19	is	be	VBZ
9936	3648	20	advisable	advisable	JJ
9936	3648	21	to	to	TO
9936	3648	22	select	select	VB
9936	3648	23	medium	medium	JJ
9936	3648	24	-	-	HYPH
9936	3648	25	sized	sized	JJ
9936	3648	26	or	or	CC
9936	3648	27	small	small	JJ
9936	3648	28	onions	onion	NNS
9936	3648	29	,	,	,
9936	3648	30	for	for	IN
9936	3648	31	these	these	DT
9936	3648	32	may	may	MD
9936	3648	33	be	be	VB
9936	3648	34	cooked	cook	VBN
9936	3648	35	whole	whole	JJ
9936	3648	36	.	.	.
9936	3649	1	After	after	IN
9936	3649	2	the	the	DT
9936	3649	3	onions	onion	NNS
9936	3649	4	have	have	VBP
9936	3649	5	been	be	VBN
9936	3649	6	peeled	peel	VBN
9936	3649	7	,	,	,
9936	3649	8	they	-PRON-	PRP
9936	3649	9	may	may	MD
9936	3649	10	be	be	VB
9936	3649	11	cooked	cook	VBN
9936	3649	12	in	in	IN
9936	3649	13	a	a	DT
9936	3649	14	variety	variety	NN
9936	3649	15	of	of	IN
9936	3649	16	ways	way	NNS
9936	3649	17	.	.	.
9936	3650	1	49	49	CD
9936	3650	2	.	.	.
9936	3651	1	BOILED	BOILED	NNP
9936	3651	2	ONIONS.--Perhaps	ONIONS.--Perhaps	NNP
9936	3651	3	the	the	DT
9936	3651	4	simplest	simple	JJS
9936	3651	5	method	method	NN
9936	3651	6	of	of	IN
9936	3651	7	cooking	cooking	NN
9936	3651	8	onions	onion	NNS
9936	3651	9	is	be	VBZ
9936	3651	10	to	to	TO
9936	3651	11	boil	boil	VB
9936	3651	12	them	-PRON-	PRP
9936	3651	13	.	.	.
9936	3652	1	To	to	TO
9936	3652	2	allow	allow	VB
9936	3652	3	the	the	DT
9936	3652	4	strong	strong	JJ
9936	3652	5	volatile	volatile	JJ
9936	3652	6	oil	oil	NN
9936	3652	7	to	to	TO
9936	3652	8	escape	escape	VB
9936	3652	9	instead	instead	RB
9936	3652	10	of	of	IN
9936	3652	11	being	be	VBG
9936	3652	12	reabsorbed	reabsorb	VBN
9936	3652	13	by	by	IN
9936	3652	14	the	the	DT
9936	3652	15	onions	onion	NNS
9936	3652	16	,	,	,
9936	3652	17	and	and	CC
9936	3652	18	thus	thus	RB
9936	3652	19	improve	improve	VB
9936	3652	20	the	the	DT
9936	3652	21	flavor	flavor	NN
9936	3652	22	of	of	IN
9936	3652	23	the	the	DT
9936	3652	24	onions	onion	NNS
9936	3652	25	,	,	,
9936	3652	26	the	the	DT
9936	3652	27	cover	cover	NN
9936	3652	28	should	should	MD
9936	3652	29	be	be	VB
9936	3652	30	kept	keep	VBN
9936	3652	31	off	off	IN
9936	3652	32	the	the	DT
9936	3652	33	vessel	vessel	NN
9936	3652	34	while	while	IN
9936	3652	35	they	-PRON-	PRP
9936	3652	36	are	be	VBP
9936	3652	37	cooking	cook	VBG
9936	3652	38	.	.	.
9936	3653	1	The	the	DT
9936	3653	2	water	water	NN
9936	3653	3	in	in	IN
9936	3653	4	which	which	WDT
9936	3653	5	this	this	DT
9936	3653	6	vegetable	vegetable	NN
9936	3653	7	is	be	VBZ
9936	3653	8	cooked	cook	VBN
9936	3653	9	has	have	VBZ
9936	3653	10	not	not	RB
9936	3653	11	a	a	DT
9936	3653	12	very	very	RB
9936	3653	13	agreeable	agreeable	JJ
9936	3653	14	flavor	flavor	NN
9936	3653	15	,	,	,
9936	3653	16	so	so	RB
9936	3653	17	no	no	DT
9936	3653	18	use	use	NN
9936	3653	19	should	should	MD
9936	3653	20	be	be	VB
9936	3653	21	made	make	VBN
9936	3653	22	of	of	IN
9936	3653	23	it	-PRON-	PRP
9936	3653	24	.	.	.
9936	3654	1	Peel	peel	VB
9936	3654	2	the	the	DT
9936	3654	3	desired	desire	VBN
9936	3654	4	number	number	NN
9936	3654	5	of	of	IN
9936	3654	6	onions	onion	NNS
9936	3654	7	and	and	CC
9936	3654	8	if	if	IN
9936	3654	9	necessary	necessary	JJ
9936	3654	10	cut	cut	VBD
9936	3654	11	them	-PRON-	PRP
9936	3654	12	into	into	IN
9936	3654	13	halves	half	NNS
9936	3654	14	or	or	CC
9936	3654	15	quarters	quarter	NNS
9936	3654	16	.	.	.
9936	3655	1	Place	place	VB
9936	3655	2	them	-PRON-	PRP
9936	3655	3	in	in	IN
9936	3655	4	sufficient	sufficient	JJ
9936	3655	5	boiling	boiling	NN
9936	3655	6	water	water	NN
9936	3655	7	to	to	TO
9936	3655	8	cover	cover	VB
9936	3655	9	well	well	RB
9936	3655	10	.	.	.
9936	3656	1	Cook	cook	VB
9936	3656	2	in	in	IN
9936	3656	3	an	an	DT
9936	3656	4	uncovered	uncovered	JJ
9936	3656	5	vessel	vessel	NN
9936	3656	6	until	until	IN
9936	3656	7	tender	tender	NN
9936	3656	8	enough	enough	JJ
9936	3656	9	to	to	TO
9936	3656	10	be	be	VB
9936	3656	11	easily	easily	RB
9936	3656	12	pierced	pierce	VBN
9936	3656	13	with	with	IN
9936	3656	14	a	a	DT
9936	3656	15	fork	fork	NN
9936	3656	16	,	,	,
9936	3656	17	but	but	CC
9936	3656	18	not	not	RB
9936	3656	19	so	so	RB
9936	3656	20	soft	soft	JJ
9936	3656	21	as	as	IN
9936	3656	22	to	to	TO
9936	3656	23	fall	fall	VB
9936	3656	24	apart	apart	RB
9936	3656	25	.	.	.
9936	3657	1	Then	then	RB
9936	3657	2	pour	pour	VB
9936	3657	3	off	off	RP
9936	3657	4	the	the	DT
9936	3657	5	water	water	NN
9936	3657	6	,	,	,
9936	3657	7	season	season	NN
9936	3657	8	with	with	IN
9936	3657	9	more	more	JJR
9936	3657	10	salt	salt	NN
9936	3657	11	,	,	,
9936	3657	12	if	if	IN
9936	3657	13	necessary	necessary	JJ
9936	3657	14	,	,	,
9936	3657	15	and	and	CC
9936	3657	16	a	a	DT
9936	3657	17	little	little	JJ
9936	3657	18	pepper	pepper	NN
9936	3657	19	,	,	,
9936	3657	20	and	and	CC
9936	3657	21	add	add	VB
9936	3657	22	1	1	CD
9936	3657	23	tablespoonful	tablespoonful	NN
9936	3657	24	of	of	IN
9936	3657	25	butter	butter	NN
9936	3657	26	for	for	IN
9936	3657	27	each	each	DT
9936	3657	28	four	four	CD
9936	3657	29	persons	person	NNS
9936	3657	30	to	to	TO
9936	3657	31	be	be	VB
9936	3657	32	served	serve	VBN
9936	3657	33	.	.	.
9936	3658	1	Serve	serve	VB
9936	3658	2	hot	hot	JJ
9936	3658	3	.	.	.
9936	3659	1	50	50	CD
9936	3659	2	.	.	.
9936	3660	1	CREAMED	CREAMED	NNS
9936	3660	2	ONIONS.--A	onions.--a	CD
9936	3660	3	cream	cream	NN
9936	3660	4	sauce	sauce	NN
9936	3660	5	added	add	VBN
9936	3660	6	to	to	IN
9936	3660	7	onions	onion	NNS
9936	3660	8	makes	make	VBZ
9936	3660	9	a	a	DT
9936	3660	10	very	very	RB
9936	3660	11	appetizing	appetizing	JJ
9936	3660	12	dish	dish	NN
9936	3660	13	.	.	.
9936	3661	1	In	in	IN
9936	3661	2	fact	fact	NN
9936	3661	3	,	,	,
9936	3661	4	most	most	JJS
9936	3661	5	persons	person	NNS
9936	3661	6	prefer	prefer	VBP
9936	3661	7	creamed	creamed	JJ
9936	3661	8	onions	onion	NNS
9936	3661	9	to	to	IN
9936	3661	10	any	any	DT
9936	3661	11	other	other	JJ
9936	3661	12	method	method	NN
9936	3661	13	of	of	IN
9936	3661	14	preparation	preparation	NN
9936	3661	15	.	.	.
9936	3662	1	CREAMED	creamed	JJ
9936	3662	2	ONIONS	onion	NNS
9936	3662	3	(	(	-LRB-
9936	3662	4	Sufficient	sufficient	JJ
9936	3662	5	to	to	TO
9936	3662	6	Serve	serve	VB
9936	3662	7	Six	six	CD
9936	3662	8	)	)	-RRB-
9936	3662	9	1	1	CD
9936	3662	10	pt	pt	NN
9936	3662	11	.	.	.
9936	3663	1	stewed	stew	VBN
9936	3663	2	onions	onion	NNS
9936	3663	3	3	3	CD
9936	3663	4	Tb	Tb	NNP
9936	3663	5	.	.	.
9936	3664	1	butter	butter	NN
9936	3664	2	3	3	CD
9936	3664	3	Tb	Tb	NNP
9936	3664	4	.	.	.
9936	3665	1	flour	flour	NN
9936	3665	2	1	1	CD
9936	3665	3	tsp	tsp	NN
9936	3665	4	.	.	.
9936	3666	1	salt	salt	NNP
9936	3666	2	Dash	Dash	NNP
9936	3666	3	of	of	IN
9936	3666	4	pepper	pepper	NN
9936	3666	5	1	1	CD
9936	3666	6	-	-	SYM
9936	3666	7	1/2	1/2	CD
9936	3666	8	c.	c.	NN
9936	3666	9	hot	hot	JJ
9936	3666	10	milk	milk	NN
9936	3666	11	Prepare	prepare	VB
9936	3666	12	the	the	DT
9936	3666	13	onions	onion	NNS
9936	3666	14	according	accord	VBG
9936	3666	15	to	to	IN
9936	3666	16	the	the	DT
9936	3666	17	directions	direction	NNS
9936	3666	18	given	give	VBN
9936	3666	19	in	in	IN
9936	3666	20	Art	art	NN
9936	3666	21	.	.	.
9936	3667	1	49	49	CD
9936	3667	2	.	.	.
9936	3668	1	When	when	WRB
9936	3668	2	they	-PRON-	PRP
9936	3668	3	are	be	VBP
9936	3668	4	tender	tender	JJ
9936	3668	5	enough	enough	JJ
9936	3668	6	to	to	TO
9936	3668	7	be	be	VB
9936	3668	8	easily	easily	RB
9936	3668	9	pierced	pierce	VBN
9936	3668	10	with	with	IN
9936	3668	11	a	a	DT
9936	3668	12	fork	fork	NN
9936	3668	13	,	,	,
9936	3668	14	drain	drain	NN
9936	3668	15	.	.	.
9936	3669	1	Melt	melt	VB
9936	3669	2	the	the	DT
9936	3669	3	butter	butter	NN
9936	3669	4	,	,	,
9936	3669	5	and	and	CC
9936	3669	6	add	add	VB
9936	3669	7	the	the	DT
9936	3669	8	flour	flour	NN
9936	3669	9	,	,	,
9936	3669	10	salt	salt	NN
9936	3669	11	,	,	,
9936	3669	12	pepper	pepper	NN
9936	3669	13	,	,	,
9936	3669	14	and	and	CC
9936	3669	15	hot	hot	JJ
9936	3669	16	milk	milk	NN
9936	3669	17	.	.	.
9936	3670	1	Cook	cook	VB
9936	3670	2	until	until	IN
9936	3670	3	the	the	DT
9936	3670	4	sauce	sauce	NN
9936	3670	5	thickens	thicken	NNS
9936	3670	6	,	,	,
9936	3670	7	pour	pour	VBP
9936	3670	8	over	over	IN
9936	3670	9	the	the	DT
9936	3670	10	stewed	stew	VBN
9936	3670	11	onions	onion	NNS
9936	3670	12	,	,	,
9936	3670	13	heat	heat	VBP
9936	3670	14	together	together	RB
9936	3670	15	for	for	IN
9936	3670	16	a	a	DT
9936	3670	17	few	few	JJ
9936	3670	18	minutes	minute	NNS
9936	3670	19	,	,	,
9936	3670	20	and	and	CC
9936	3670	21	serve	serve	VB
9936	3670	22	.	.	.
9936	3671	1	51	51	CD
9936	3671	2	.	.	.
9936	3672	1	BAKED	BAKED	NNP
9936	3672	2	ONIONS.--If	ONIONS.--If	NNP
9936	3672	3	variety	variety	NN
9936	3672	4	in	in	IN
9936	3672	5	the	the	DT
9936	3672	6	preparation	preparation	NN
9936	3672	7	of	of	IN
9936	3672	8	onions	onion	NNS
9936	3672	9	is	be	VBZ
9936	3672	10	desired	desire	VBN
9936	3672	11	,	,	,
9936	3672	12	baked	baked	JJ
9936	3672	13	onions	onion	NNS
9936	3672	14	should	should	MD
9936	3672	15	be	be	VB
9936	3672	16	tried	try	VBN
9936	3672	17	.	.	.
9936	3673	1	Select	select	VB
9936	3673	2	medium	medium	JJ
9936	3673	3	-	-	HYPH
9936	3673	4	sized	sized	JJ
9936	3673	5	onions	onion	NNS
9936	3673	6	,	,	,
9936	3673	7	peel	peel	VB
9936	3673	8	them	-PRON-	PRP
9936	3673	9	,	,	,
9936	3673	10	and	and	CC
9936	3673	11	then	then	RB
9936	3673	12	boil	boil	VB
9936	3673	13	them	-PRON-	PRP
9936	3673	14	whole	whole	NN
9936	3673	15	in	in	IN
9936	3673	16	boiling	boil	VBG
9936	3673	17	salted	salted	JJ
9936	3673	18	water	water	NN
9936	3673	19	until	until	IN
9936	3673	20	they	-PRON-	PRP
9936	3673	21	are	be	VBP
9936	3673	22	almost	almost	RB
9936	3673	23	tender	tender	JJ
9936	3673	24	.	.	.
9936	3674	1	Drain	drain	VB
9936	3674	2	off	off	IN
9936	3674	3	the	the	DT
9936	3674	4	water	water	NN
9936	3674	5	,	,	,
9936	3674	6	place	place	VB
9936	3674	7	the	the	DT
9936	3674	8	onions	onion	NNS
9936	3674	9	in	in	IN
9936	3674	10	a	a	DT
9936	3674	11	shallow	shallow	JJ
9936	3674	12	dish	dish	NN
9936	3674	13	,	,	,
9936	3674	14	brush	brush	NN
9936	3674	15	with	with	IN
9936	3674	16	butter	butter	NN
9936	3674	17	,	,	,
9936	3674	18	and	and	CC
9936	3674	19	sprinkle	sprinkle	VB
9936	3674	20	with	with	IN
9936	3674	21	salt	salt	NN
9936	3674	22	and	and	CC
9936	3674	23	pepper	pepper	NN
9936	3674	24	.	.	.
9936	3675	1	Place	place	NN
9936	3675	2	in	in	IN
9936	3675	3	a	a	DT
9936	3675	4	hot	hot	JJ
9936	3675	5	oven	oven	NN
9936	3675	6	and	and	CC
9936	3675	7	bake	bake	VB
9936	3675	8	until	until	IN
9936	3675	9	brown	brown	NNP
9936	3675	10	on	on	IN
9936	3675	11	one	one	CD
9936	3675	12	side	side	NN
9936	3675	13	;	;	:
9936	3675	14	then	then	RB
9936	3675	15	turn	turn	VB
9936	3675	16	them	-PRON-	PRP
9936	3675	17	and	and	CC
9936	3675	18	brown	brown	VB
9936	3675	19	on	on	IN
9936	3675	20	the	the	DT
9936	3675	21	other	other	JJ
9936	3675	22	side	side	NN
9936	3675	23	.	.	.
9936	3676	1	Serve	serve	VB
9936	3676	2	hot	hot	JJ
9936	3676	3	.	.	.
9936	3677	1	[	[	-LRB-
9936	3677	2	Illustration	illustration	NN
9936	3677	3	:	:	:
9936	3677	4	FIG	FIG	NNP
9936	3677	5	.	.	.
9936	3678	1	12	12	CD
9936	3678	2	]	]	-RRB-
9936	3678	3	52	52	CD
9936	3678	4	.	.	.
9936	3679	1	STUFFED	STUFFED	NNS
9936	3679	2	ONIONS.--When	onions.--when	VB
9936	3679	3	large	large	JJ
9936	3679	4	onions	onion	NNS
9936	3679	5	can	can	MD
9936	3679	6	be	be	VB
9936	3679	7	secured	secure	VBN
9936	3679	8	,	,	,
9936	3679	9	a	a	DT
9936	3679	10	very	very	RB
9936	3679	11	appetizing	appetizing	JJ
9936	3679	12	as	as	RB
9936	3679	13	well	well	RB
9936	3679	14	as	as	IN
9936	3679	15	attractive	attractive	JJ
9936	3679	16	dish	dish	NN
9936	3679	17	can	can	MD
9936	3679	18	be	be	VB
9936	3679	19	prepared	prepare	VBN
9936	3679	20	by	by	IN
9936	3679	21	stuffing	stuff	VBG
9936	3679	22	them	-PRON-	PRP
9936	3679	23	and	and	CC
9936	3679	24	then	then	RB
9936	3679	25	baking	bake	VBG
9936	3679	26	them	-PRON-	PRP
9936	3679	27	brown	brown	RB
9936	3679	28	.	.	.
9936	3680	1	Onions	onion	NNS
9936	3680	2	cooked	cook	VBN
9936	3680	3	in	in	IN
9936	3680	4	this	this	DT
9936	3680	5	way	way	NN
9936	3680	6	will	will	MD
9936	3680	7	appear	appear	VB
9936	3680	8	as	as	IN
9936	3680	9	shown	show	VBN
9936	3680	10	in	in	IN
9936	3680	11	Fig	Fig	NNP
9936	3680	12	.	.	.
9936	3681	1	12	12	CD
9936	3681	2	.	.	.
9936	3682	1	STUFFED	stuffed	NN
9936	3682	2	ONIONS	onion	NNS
9936	3682	3	(	(	-LRB-
9936	3682	4	Sufficient	sufficient	JJ
9936	3682	5	to	to	TO
9936	3682	6	Serve	serve	VB
9936	3682	7	Six	six	CD
9936	3682	8	)	)	-RRB-
9936	3682	9	6	6	CD
9936	3682	10	large	large	JJ
9936	3682	11	onions	onion	NNS
9936	3682	12	1	1	CD
9936	3682	13	c.	c.	NN
9936	3682	14	dried	dry	VBN
9936	3682	15	bread	bread	NN
9936	3682	16	crumbs	crumb	VBZ
9936	3682	17	2	2	CD
9936	3682	18	Tb	Tb	NNP
9936	3682	19	.	.	.
9936	3683	1	butter	butter	NN
9936	3683	2	1/2	1/2	CD
9936	3683	3	tsp	tsp	NN
9936	3683	4	.	.	.
9936	3684	1	salt	salt	NN
9936	3684	2	1/8	1/8	CD
9936	3684	3	tsp	tsp	NN
9936	3684	4	.	.	.
9936	3685	1	pepper	pepper	NN
9936	3685	2	1/2	1/2	CD
9936	3685	3	tsp	tsp	NN
9936	3685	4	.	.	.
9936	3686	1	celery	celery	NNP
9936	3686	2	salt	salt	NN
9936	3686	3	1/4	1/4	CD
9936	3686	4	c.	c.	NN
9936	3686	5	milk	milk	NN
9936	3686	6	Peel	peel	VB
9936	3686	7	the	the	DT
9936	3686	8	onions	onion	NNS
9936	3686	9	and	and	CC
9936	3686	10	cook	cook	VB
9936	3686	11	them	-PRON-	PRP
9936	3686	12	in	in	IN
9936	3686	13	boiling	boil	VBG
9936	3686	14	salted	salt	VBN
9936	3686	15	water	water	NN
9936	3686	16	until	until	IN
9936	3686	17	almost	almost	RB
9936	3686	18	tender	tender	JJ
9936	3686	19	.	.	.
9936	3687	1	Remove	remove	VB
9936	3687	2	from	from	IN
9936	3687	3	the	the	DT
9936	3687	4	water	water	NN
9936	3687	5	and	and	CC
9936	3687	6	take	take	VB
9936	3687	7	out	out	RP
9936	3687	8	the	the	DT
9936	3687	9	inner	inner	JJ
9936	3687	10	portions	portion	NNS
9936	3687	11	of	of	IN
9936	3687	12	the	the	DT
9936	3687	13	onions	onion	NNS
9936	3687	14	,	,	,
9936	3687	15	leaving	leave	VBG
9936	3687	16	the	the	DT
9936	3687	17	outside	outside	JJ
9936	3687	18	layers	layer	NNS
9936	3687	19	in	in	IN
9936	3687	20	the	the	DT
9936	3687	21	shape	shape	NN
9936	3687	22	of	of	IN
9936	3687	23	a	a	DT
9936	3687	24	cup	cup	NN
9936	3687	25	.	.	.
9936	3688	1	Chop	chop	VB
9936	3688	2	the	the	DT
9936	3688	3	portions	portion	NNS
9936	3688	4	of	of	IN
9936	3688	5	the	the	DT
9936	3688	6	onions	onion	NNS
9936	3688	7	which	which	WDT
9936	3688	8	have	have	VBP
9936	3688	9	been	be	VBN
9936	3688	10	removed	remove	VBN
9936	3688	11	and	and	CC
9936	3688	12	mix	mix	VB
9936	3688	13	with	with	IN
9936	3688	14	the	the	DT
9936	3688	15	bread	bread	NN
9936	3688	16	crumbs	crumb	NNS
9936	3688	17	.	.	.
9936	3689	1	Melt	melt	VB
9936	3689	2	the	the	DT
9936	3689	3	butter	butter	NN
9936	3689	4	,	,	,
9936	3689	5	add	add	VB
9936	3689	6	to	to	IN
9936	3689	7	it	-PRON-	PRP
9936	3689	8	the	the	DT
9936	3689	9	chopped	chop	VBN
9936	3689	10	onion	onion	NN
9936	3689	11	,	,	,
9936	3689	12	bread	bread	NN
9936	3689	13	crumbs	crumb	NNS
9936	3689	14	,	,	,
9936	3689	15	salt	salt	NN
9936	3689	16	,	,	,
9936	3689	17	pepper	pepper	NN
9936	3689	18	,	,	,
9936	3689	19	and	and	CC
9936	3689	20	celery	celery	NN
9936	3689	21	salt	salt	NN
9936	3689	22	,	,	,
9936	3689	23	and	and	CC
9936	3689	24	stir	stir	VB
9936	3689	25	all	all	RB
9936	3689	26	together	together	RB
9936	3689	27	for	for	IN
9936	3689	28	a	a	DT
9936	3689	29	few	few	JJ
9936	3689	30	minutes	minute	NNS
9936	3689	31	over	over	IN
9936	3689	32	the	the	DT
9936	3689	33	flame	flame	NN
9936	3689	34	.	.	.
9936	3690	1	Add	add	VB
9936	3690	2	the	the	DT
9936	3690	3	milk	milk	NN
9936	3690	4	,	,	,
9936	3690	5	and	and	CC
9936	3690	6	if	if	IN
9936	3690	7	the	the	DT
9936	3690	8	1/4	1/4	CD
9936	3690	9	cupful	cupful	NN
9936	3690	10	is	be	VBZ
9936	3690	11	not	not	RB
9936	3690	12	sufficient	sufficient	JJ
9936	3690	13	to	to	TO
9936	3690	14	make	make	VB
9936	3690	15	the	the	DT
9936	3690	16	stuffing	stuffing	NN
9936	3690	17	moist	moist	NN
9936	3690	18	,	,	,
9936	3690	19	add	add	VB
9936	3690	20	more	more	JJR
9936	3690	21	.	.	.
9936	3691	1	Fill	fill	VB
9936	3691	2	the	the	DT
9936	3691	3	onion	onion	NN
9936	3691	4	shells	shell	VBZ
9936	3691	5	with	with	IN
9936	3691	6	the	the	DT
9936	3691	7	stuffing	stuffing	NN
9936	3691	8	,	,	,
9936	3691	9	place	place	NN
9936	3691	10	in	in	IN
9936	3691	11	a	a	DT
9936	3691	12	hot	hot	JJ
9936	3691	13	oven	oven	NN
9936	3691	14	,	,	,
9936	3691	15	and	and	CC
9936	3691	16	bake	bake	VB
9936	3691	17	until	until	IN
9936	3691	18	brown	brown	NNP
9936	3691	19	.	.	.
9936	3692	1	Serve	serve	VB
9936	3692	2	immediately	immediately	RB
9936	3692	3	.	.	.
9936	3693	1	PARSNIPS	parsnip	NNS
9936	3693	2	AND	and	CC
9936	3693	3	THEIR	their	NN
9936	3693	4	PREPARATION	preparation	NN
9936	3693	5	53	53	CD
9936	3693	6	.	.	.
9936	3694	1	Parsnips	parsnip	NNS
9936	3694	2	are	be	VBP
9936	3694	3	an	an	DT
9936	3694	4	important	important	JJ
9936	3694	5	root	root	NN
9936	3694	6	vegetable	vegetable	NN
9936	3694	7	,	,	,
9936	3694	8	being	be	VBG
9936	3694	9	closely	closely	RB
9936	3694	10	allied	ally	VBN
9936	3694	11	to	to	IN
9936	3694	12	carrots	carrot	NNS
9936	3694	13	.	.	.
9936	3695	1	They	-PRON-	PRP
9936	3695	2	are	be	VBP
9936	3695	3	used	use	VBN
9936	3695	4	to	to	IN
9936	3695	5	a	a	DT
9936	3695	6	certain	certain	JJ
9936	3695	7	extent	extent	NN
9936	3695	8	during	during	IN
9936	3695	9	the	the	DT
9936	3695	10	summer	summer	NN
9936	3695	11	when	when	WRB
9936	3695	12	they	-PRON-	PRP
9936	3695	13	are	be	VBP
9936	3695	14	immature	immature	JJ
9936	3695	15	,	,	,
9936	3695	16	but	but	CC
9936	3695	17	generally	generally	RB
9936	3695	18	they	-PRON-	PRP
9936	3695	19	are	be	VBP
9936	3695	20	allowed	allow	VBN
9936	3695	21	to	to	TO
9936	3695	22	mature	mature	VB
9936	3695	23	so	so	IN
9936	3695	24	that	that	IN
9936	3695	25	they	-PRON-	PRP
9936	3695	26	may	may	MD
9936	3695	27	be	be	VB
9936	3695	28	stored	store	VBN
9936	3695	29	for	for	IN
9936	3695	30	use	use	NN
9936	3695	31	as	as	IN
9936	3695	32	a	a	DT
9936	3695	33	winter	winter	NN
9936	3695	34	vegetable	vegetable	NN
9936	3695	35	.	.	.
9936	3696	1	Parsnips	parsnip	NNS
9936	3696	2	have	have	VBP
9936	3696	3	an	an	DT
9936	3696	4	advantage	advantage	NN
9936	3696	5	over	over	IN
9936	3696	6	many	many	JJ
9936	3696	7	vegetables	vegetable	NNS
9936	3696	8	in	in	IN
9936	3696	9	that	that	IN
9936	3696	10	they	-PRON-	PRP
9936	3696	11	have	have	VBP
9936	3696	12	excellent	excellent	JJ
9936	3696	13	keeping	keep	VBG
9936	3696	14	qualities	quality	NNS
9936	3696	15	and	and	CC
9936	3696	16	are	be	VBP
9936	3696	17	particularly	particularly	RB
9936	3696	18	hardy	hardy	JJ
9936	3696	19	,	,	,
9936	3696	20	being	be	VBG
9936	3696	21	able	able	JJ
9936	3696	22	to	to	TO
9936	3696	23	withstand	withstand	VB
9936	3696	24	considerable	considerable	JJ
9936	3696	25	freezing	freezing	NN
9936	3696	26	and	and	CC
9936	3696	27	thawing	thawing	NN
9936	3696	28	when	when	WRB
9936	3696	29	they	-PRON-	PRP
9936	3696	30	are	be	VBP
9936	3696	31	left	leave	VBN
9936	3696	32	in	in	IN
9936	3696	33	the	the	DT
9936	3696	34	ground	ground	NN
9936	3696	35	during	during	IN
9936	3696	36	the	the	DT
9936	3696	37	winter	winter	NN
9936	3696	38	.	.	.
9936	3697	1	However	however	RB
9936	3697	2	,	,	,
9936	3697	3	as	as	IN
9936	3697	4	they	-PRON-	PRP
9936	3697	5	grow	grow	VBP
9936	3697	6	older	old	JJR
9936	3697	7	,	,	,
9936	3697	8	they	-PRON-	PRP
9936	3697	9	develop	develop	VBP
9936	3697	10	a	a	DT
9936	3697	11	woody	woody	NN
9936	3697	12	texture	texture	NN
9936	3697	13	,	,	,
9936	3697	14	as	as	IN
9936	3697	15	do	do	VBP
9936	3697	16	beets	beet	NNS
9936	3697	17	and	and	CC
9936	3697	18	turnips	turnip	NNS
9936	3697	19	,	,	,
9936	3697	20	and	and	CC
9936	3697	21	so	so	RB
9936	3697	22	at	at	IN
9936	3697	23	the	the	DT
9936	3697	24	end	end	NN
9936	3697	25	of	of	IN
9936	3697	26	the	the	DT
9936	3697	27	winter	winter	NN
9936	3697	28	require	require	VBP
9936	3697	29	longer	long	RBR
9936	3697	30	cooking	cook	VBG
9936	3697	31	than	than	IN
9936	3697	32	at	at	IN
9936	3697	33	the	the	DT
9936	3697	34	beginning	beginning	NN
9936	3697	35	.	.	.
9936	3698	1	54	54	CD
9936	3698	2	.	.	.
9936	3699	1	In	in	IN
9936	3699	2	food	food	NN
9936	3699	3	value	value	NN
9936	3699	4	,	,	,
9936	3699	5	parsnips	parsnip	NNS
9936	3699	6	are	be	VBP
9936	3699	7	somewhat	somewhat	RB
9936	3699	8	higher	high	JJR
9936	3699	9	than	than	IN
9936	3699	10	other	other	JJ
9936	3699	11	root	root	NN
9936	3699	12	vegetables	vegetable	NNS
9936	3699	13	,	,	,
9936	3699	14	containing	contain	VBG
9936	3699	15	a	a	DT
9936	3699	16	large	large	JJ
9936	3699	17	amount	amount	NN
9936	3699	18	of	of	IN
9936	3699	19	carbohydrate	carbohydrate	NN
9936	3699	20	,	,	,
9936	3699	21	which	which	WDT
9936	3699	22	occurs	occur	VBZ
9936	3699	23	in	in	IN
9936	3699	24	the	the	DT
9936	3699	25	form	form	NN
9936	3699	26	of	of	IN
9936	3699	27	sugar	sugar	NN
9936	3699	28	.	.	.
9936	3700	1	Although	although	IN
9936	3700	2	they	-PRON-	PRP
9936	3700	3	are	be	VBP
9936	3700	4	wholesome	wholesome	JJ
9936	3700	5	and	and	CC
9936	3700	6	nourishing	nourishing	JJ
9936	3700	7	,	,	,
9936	3700	8	they	-PRON-	PRP
9936	3700	9	have	have	VBP
9936	3700	10	a	a	DT
9936	3700	11	peculiar	peculiar	JJ
9936	3700	12	,	,	,
9936	3700	13	sweetish	sweetish	JJ
9936	3700	14	flavor	flavor	NN
9936	3700	15	that	that	WDT
9936	3700	16	is	be	VBZ
9936	3700	17	due	due	JJ
9936	3700	18	to	to	IN
9936	3700	19	the	the	DT
9936	3700	20	volatile	volatile	JJ
9936	3700	21	oil	oil	NN
9936	3700	22	they	-PRON-	PRP
9936	3700	23	contain	contain	VBP
9936	3700	24	and	and	CC
9936	3700	25	is	be	VBZ
9936	3700	26	objectionable	objectionable	JJ
9936	3700	27	to	to	IN
9936	3700	28	some	some	DT
9936	3700	29	persons	person	NNS
9936	3700	30	.	.	.
9936	3701	1	Still	still	RB
9936	3701	2	,	,	,
9936	3701	3	those	those	DT
9936	3701	4	who	who	WP
9936	3701	5	are	be	VBP
9936	3701	6	fond	fond	JJ
9936	3701	7	of	of	IN
9936	3701	8	this	this	DT
9936	3701	9	flavor	flavor	NN
9936	3701	10	find	find	VBP
9936	3701	11	that	that	IN
9936	3701	12	parsnips	parsnip	NNS
9936	3701	13	afford	afford	VBP
9936	3701	14	an	an	DT
9936	3701	15	excellent	excellent	JJ
9936	3701	16	opportunity	opportunity	NN
9936	3701	17	to	to	TO
9936	3701	18	give	give	VB
9936	3701	19	variety	variety	NN
9936	3701	20	to	to	IN
9936	3701	21	the	the	DT
9936	3701	22	diet	diet	NN
9936	3701	23	,	,	,
9936	3701	24	for	for	IN
9936	3701	25	they	-PRON-	PRP
9936	3701	26	may	may	MD
9936	3701	27	be	be	VB
9936	3701	28	prepared	prepare	VBN
9936	3701	29	in	in	IN
9936	3701	30	a	a	DT
9936	3701	31	number	number	NN
9936	3701	32	of	of	IN
9936	3701	33	ways	way	NNS
9936	3701	34	,	,	,
9936	3701	35	most	most	JJS
9936	3701	36	of	of	IN
9936	3701	37	which	which	WDT
9936	3701	38	are	be	VBP
9936	3701	39	similar	similar	JJ
9936	3701	40	to	to	IN
9936	3701	41	the	the	DT
9936	3701	42	ways	way	NNS
9936	3701	43	in	in	IN
9936	3701	44	which	which	WDT
9936	3701	45	carrots	carrot	NNS
9936	3701	46	are	be	VBP
9936	3701	47	cooked	cook	VBN
9936	3701	48	.	.	.
9936	3702	1	55	55	CD
9936	3702	2	.	.	.
9936	3703	1	In	in	IN
9936	3703	2	preparing	prepare	VBG
9936	3703	3	parsnips	parsnip	NNS
9936	3703	4	for	for	IN
9936	3703	5	cooking	cooking	NN
9936	3703	6	,	,	,
9936	3703	7	scrape	scrape	VB
9936	3703	8	them	-PRON-	PRP
9936	3703	9	,	,	,
9936	3703	10	if	if	IN
9936	3703	11	possible	possible	JJ
9936	3703	12	,	,	,
9936	3703	13	instead	instead	RB
9936	3703	14	of	of	IN
9936	3703	15	peeling	peel	VBG
9936	3703	16	them	-PRON-	PRP
9936	3703	17	,	,	,
9936	3703	18	so	so	IN
9936	3703	19	as	as	IN
9936	3703	20	not	not	RB
9936	3703	21	to	to	TO
9936	3703	22	waste	waste	VB
9936	3703	23	any	any	DT
9936	3703	24	of	of	IN
9936	3703	25	the	the	DT
9936	3703	26	edible	edible	JJ
9936	3703	27	material	material	NN
9936	3703	28	.	.	.
9936	3704	1	Then	then	RB
9936	3704	2	,	,	,
9936	3704	3	too	too	RB
9936	3704	4	,	,	,
9936	3704	5	try	try	VB
9936	3704	6	to	to	TO
9936	3704	7	obtain	obtain	VB
9936	3704	8	medium	medium	JJ
9936	3704	9	-	-	HYPH
9936	3704	10	sized	sized	JJ
9936	3704	11	parsnips	parsnip	NNS
9936	3704	12	,	,	,
9936	3704	13	for	for	IN
9936	3704	14	they	-PRON-	PRP
9936	3704	15	will	will	MD
9936	3704	16	be	be	VB
9936	3704	17	of	of	IN
9936	3704	18	much	much	RB
9936	3704	19	better	well	JJR
9936	3704	20	quality	quality	NN
9936	3704	21	than	than	IN
9936	3704	22	the	the	DT
9936	3704	23	larger	large	JJR
9936	3704	24	ones	one	NNS
9936	3704	25	.	.	.
9936	3705	1	If	if	IN
9936	3705	2	uneven	uneven	JJ
9936	3705	3	sizes	size	NNS
9936	3705	4	must	must	MD
9936	3705	5	be	be	VB
9936	3705	6	used	use	VBN
9936	3705	7	,	,	,
9936	3705	8	the	the	DT
9936	3705	9	larger	large	JJR
9936	3705	10	ones	one	NNS
9936	3705	11	should	should	MD
9936	3705	12	be	be	VB
9936	3705	13	cut	cut	VBN
9936	3705	14	before	before	IN
9936	3705	15	being	be	VBG
9936	3705	16	cooked	cook	VBN
9936	3705	17	,	,	,
9936	3705	18	so	so	IN
9936	3705	19	that	that	IN
9936	3705	20	they	-PRON-	PRP
9936	3705	21	will	will	MD
9936	3705	22	be	be	VB
9936	3705	23	similar	similar	JJ
9936	3705	24	in	in	IN
9936	3705	25	size	size	NN
9936	3705	26	to	to	IN
9936	3705	27	the	the	DT
9936	3705	28	smaller	small	JJR
9936	3705	29	ones	one	NNS
9936	3705	30	and	and	CC
9936	3705	31	therefore	therefore	RB
9936	3705	32	cook	cook	VBP
9936	3705	33	in	in	IN
9936	3705	34	the	the	DT
9936	3705	35	same	same	JJ
9936	3705	36	length	length	NN
9936	3705	37	of	of	IN
9936	3705	38	time	time	NN
9936	3705	39	.	.	.
9936	3706	1	56	56	CD
9936	3706	2	.	.	.
9936	3707	1	MASHED	mashed	NN
9936	3707	2	PARSNIPS.--A	parsnips.--a	CD
9936	3707	3	very	very	RB
9936	3707	4	simple	simple	JJ
9936	3707	5	way	way	NN
9936	3707	6	in	in	IN
9936	3707	7	which	which	WDT
9936	3707	8	to	to	TO
9936	3707	9	prepare	prepare	VB
9936	3707	10	parsnips	parsnip	NNS
9936	3707	11	is	be	VBZ
9936	3707	12	to	to	TO
9936	3707	13	mash	mash	VB
9936	3707	14	them	-PRON-	PRP
9936	3707	15	.	.	.
9936	3708	1	Clean	clean	JJ
9936	3708	2	and	and	CC
9936	3708	3	scrape	scrape	VB
9936	3708	4	the	the	DT
9936	3708	5	desired	desire	VBN
9936	3708	6	number	number	NN
9936	3708	7	of	of	IN
9936	3708	8	parsnips	parsnip	NNS
9936	3708	9	and	and	CC
9936	3708	10	put	put	VB
9936	3708	11	them	-PRON-	PRP
9936	3708	12	to	to	TO
9936	3708	13	cook	cook	VB
9936	3708	14	in	in	IN
9936	3708	15	sufficient	sufficient	JJ
9936	3708	16	boiling	boiling	NN
9936	3708	17	salted	salt	VBN
9936	3708	18	water	water	NN
9936	3708	19	to	to	TO
9936	3708	20	cover	cover	VB
9936	3708	21	.	.	.
9936	3709	1	Cook	cook	VB
9936	3709	2	until	until	IN
9936	3709	3	tender	tender	NN
9936	3709	4	enough	enough	RB
9936	3709	5	to	to	TO
9936	3709	6	be	be	VB
9936	3709	7	pierced	pierce	VBN
9936	3709	8	with	with	IN
9936	3709	9	a	a	DT
9936	3709	10	fork	fork	NN
9936	3709	11	,	,	,
9936	3709	12	the	the	DT
9936	3709	13	length	length	NN
9936	3709	14	of	of	IN
9936	3709	15	time	time	NN
9936	3709	16	required	require	VBN
9936	3709	17	to	to	TO
9936	3709	18	do	do	VB
9936	3709	19	this	this	DT
9936	3709	20	depending	depend	VBG
9936	3709	21	entirely	entirely	RB
9936	3709	22	on	on	IN
9936	3709	23	the	the	DT
9936	3709	24	age	age	NN
9936	3709	25	of	of	IN
9936	3709	26	the	the	DT
9936	3709	27	parsnips	parsnip	NNS
9936	3709	28	.	.	.
9936	3710	1	When	when	WRB
9936	3710	2	tender	tender	NN
9936	3710	3	,	,	,
9936	3710	4	drain	drain	VB
9936	3710	5	off	off	RP
9936	3710	6	the	the	DT
9936	3710	7	water	water	NN
9936	3710	8	and	and	CC
9936	3710	9	force	force	VB
9936	3710	10	the	the	DT
9936	3710	11	parsnips	parsnip	NNS
9936	3710	12	through	through	IN
9936	3710	13	a	a	DT
9936	3710	14	colander	colander	NN
9936	3710	15	or	or	CC
9936	3710	16	a	a	DT
9936	3710	17	sieve	sieve	NN
9936	3710	18	.	.	.
9936	3711	1	Season	season	NN
9936	3711	2	with	with	IN
9936	3711	3	butter	butter	NN
9936	3711	4	,	,	,
9936	3711	5	salt	salt	NN
9936	3711	6	,	,	,
9936	3711	7	and	and	CC
9936	3711	8	pepper	pepper	NN
9936	3711	9	,	,	,
9936	3711	10	and	and	CC
9936	3711	11	serve	serve	VB
9936	3711	12	hot	hot	JJ
9936	3711	13	.	.	.
9936	3712	1	57	57	CD
9936	3712	2	.	.	.
9936	3713	1	CREAMED	CREAMED	NNP
9936	3713	2	PARSNIPS.--Parsnips	parsnips.--parsnip	NNS
9936	3713	3	are	be	VBP
9936	3713	4	sometimes	sometimes	RB
9936	3713	5	cut	cut	VBN
9936	3713	6	into	into	IN
9936	3713	7	dice	dice	NNS
9936	3713	8	and	and	CC
9936	3713	9	then	then	RB
9936	3713	10	served	serve	VBD
9936	3713	11	with	with	IN
9936	3713	12	a	a	DT
9936	3713	13	cream	cream	NN
9936	3713	14	,	,	,
9936	3713	15	sauce	sauce	NN
9936	3713	16	.	.	.
9936	3714	1	When	when	WRB
9936	3714	2	it	-PRON-	PRP
9936	3714	3	is	be	VBZ
9936	3714	4	desired	desire	VBN
9936	3714	5	to	to	TO
9936	3714	6	prepare	prepare	VB
9936	3714	7	them	-PRON-	PRP
9936	3714	8	in	in	IN
9936	3714	9	this	this	DT
9936	3714	10	way	way	NN
9936	3714	11	,	,	,
9936	3714	12	the	the	DT
9936	3714	13	accompanying	accompany	VBG
9936	3714	14	directions	direction	NNS
9936	3714	15	should	should	MD
9936	3714	16	be	be	VB
9936	3714	17	carefully	carefully	RB
9936	3714	18	followed	follow	VBN
9936	3714	19	.	.	.
9936	3715	1	CREAMED	creamed	JJ
9936	3715	2	PARSNIPS	parsnips	NN
9936	3715	3	(	(	-LRB-
9936	3715	4	Sufficient	sufficient	JJ
9936	3715	5	to	to	TO
9936	3715	6	Serve	serve	VB
9936	3715	7	Six	six	CD
9936	3715	8	)	)	-RRB-
9936	3715	9	2	2	CD
9936	3715	10	c.	c.	NN
9936	3715	11	diced	dice	VBN
9936	3715	12	parsnips	parsnip	NNS
9936	3715	13	2	2	CD
9936	3715	14	Tb	Tb	NNP
9936	3715	15	.	.	.
9936	3716	1	butter	butter	NN
9936	3716	2	2	2	CD
9936	3716	3	Tb	Tb	NNP
9936	3716	4	.	.	.
9936	3717	1	flour	flour	NN
9936	3717	2	1/2	1/2	CD
9936	3717	3	tsp	tsp	NN
9936	3717	4	.	.	.
9936	3718	1	salt	salt	NNP
9936	3718	2	Dash	Dash	NNP
9936	3718	3	of	of	IN
9936	3718	4	pepper	pepper	NN
9936	3718	5	1	1	CD
9936	3718	6	c.	c.	NN
9936	3718	7	milk	milk	NN
9936	3718	8	Clean	clean	JJ
9936	3718	9	and	and	CC
9936	3718	10	scrape	scrape	VBP
9936	3718	11	the	the	DT
9936	3718	12	parsnips	parsnip	NNS
9936	3718	13	and	and	CC
9936	3718	14	cut	cut	VB
9936	3718	15	them	-PRON-	PRP
9936	3718	16	into	into	IN
9936	3718	17	dice	dice	NN
9936	3718	18	1/2	1/2	CD
9936	3718	19	inch	inch	NN
9936	3718	20	in	in	IN
9936	3718	21	size	size	NN
9936	3718	22	.	.	.
9936	3719	1	Put	put	VB
9936	3719	2	these	these	DT
9936	3719	3	to	to	TO
9936	3719	4	cook	cook	VB
9936	3719	5	in	in	IN
9936	3719	6	sufficient	sufficient	JJ
9936	3719	7	boiling	boiling	NN
9936	3719	8	salted	salt	VBN
9936	3719	9	water	water	NN
9936	3719	10	to	to	TO
9936	3719	11	cover	cover	VB
9936	3719	12	,	,	,
9936	3719	13	cook	cook	VB
9936	3719	14	until	until	IN
9936	3719	15	they	-PRON-	PRP
9936	3719	16	may	may	MD
9936	3719	17	be	be	VB
9936	3719	18	easily	easily	RB
9936	3719	19	pierced	pierce	VBN
9936	3719	20	with	with	IN
9936	3719	21	a	a	DT
9936	3719	22	fork	fork	NN
9936	3719	23	,	,	,
9936	3719	24	and	and	CC
9936	3719	25	then	then	RB
9936	3719	26	drain	drain	VB
9936	3719	27	.	.	.
9936	3720	1	Melt	melt	VB
9936	3720	2	the	the	DT
9936	3720	3	butter	butter	NN
9936	3720	4	in	in	IN
9936	3720	5	a	a	DT
9936	3720	6	double	double	JJ
9936	3720	7	boiler	boiler	NN
9936	3720	8	,	,	,
9936	3720	9	and	and	CC
9936	3720	10	add	add	VB
9936	3720	11	the	the	DT
9936	3720	12	flour	flour	NN
9936	3720	13	,	,	,
9936	3720	14	salt	salt	NN
9936	3720	15	,	,	,
9936	3720	16	and	and	CC
9936	3720	17	pepper	pepper	NN
9936	3720	18	.	.	.
9936	3721	1	Stir	stir	VB
9936	3721	2	in	in	IN
9936	3721	3	the	the	DT
9936	3721	4	hot	hot	JJ
9936	3721	5	milk	milk	NN
9936	3721	6	,	,	,
9936	3721	7	and	and	CC
9936	3721	8	cook	cook	VB
9936	3721	9	until	until	IN
9936	3721	10	the	the	DT
9936	3721	11	mixture	mixture	NN
9936	3721	12	thickens	thicken	VBZ
9936	3721	13	.	.	.
9936	3722	1	Pour	pour	VB
9936	3722	2	this	this	DT
9936	3722	3	sauce	sauce	NN
9936	3722	4	over	over	IN
9936	3722	5	the	the	DT
9936	3722	6	parsnips	parsnip	NNS
9936	3722	7	,	,	,
9936	3722	8	heat	heat	VBP
9936	3722	9	together	together	RB
9936	3722	10	for	for	IN
9936	3722	11	a	a	DT
9936	3722	12	few	few	JJ
9936	3722	13	minutes	minute	NNS
9936	3722	14	,	,	,
9936	3722	15	and	and	CC
9936	3722	16	serve	serve	VB
9936	3722	17	.	.	.
9936	3723	1	58	58	CD
9936	3723	2	.	.	.
9936	3724	1	BROWNED	BROWNED	NNP
9936	3724	2	PARSNIPS.--Parsnips	PARSNIPS.--Parsnips	NNP
9936	3724	3	that	that	WDT
9936	3724	4	are	be	VBP
9936	3724	5	browned	brown	VBN
9936	3724	6	and	and	CC
9936	3724	7	sweetened	sweeten	VBN
9936	3724	8	with	with	IN
9936	3724	9	sugar	sugar	NN
9936	3724	10	seem	seem	VBP
9936	3724	11	to	to	TO
9936	3724	12	meet	meet	VB
9936	3724	13	with	with	IN
9936	3724	14	greater	great	JJR
9936	3724	15	favor	favor	NN
9936	3724	16	than	than	IN
9936	3724	17	those	those	DT
9936	3724	18	prepared	prepare	VBN
9936	3724	19	by	by	IN
9936	3724	20	other	other	JJ
9936	3724	21	methods	method	NNS
9936	3724	22	.	.	.
9936	3725	1	To	to	TO
9936	3725	2	prepare	prepare	VB
9936	3725	3	them	-PRON-	PRP
9936	3725	4	in	in	IN
9936	3725	5	this	this	DT
9936	3725	6	way	way	NN
9936	3725	7	,	,	,
9936	3725	8	clean	clean	JJ
9936	3725	9	and	and	CC
9936	3725	10	scrape	scrape	VBP
9936	3725	11	the	the	DT
9936	3725	12	desired	desire	VBN
9936	3725	13	number	number	NN
9936	3725	14	of	of	IN
9936	3725	15	parsnips	parsnip	NNS
9936	3725	16	,	,	,
9936	3725	17	and	and	CC
9936	3725	18	slice	slice	VB
9936	3725	19	them	-PRON-	PRP
9936	3725	20	in	in	IN
9936	3725	21	thick	thick	JJ
9936	3725	22	slices	slice	NNS
9936	3725	23	,	,	,
9936	3725	24	or	or	CC
9936	3725	25	,	,	,
9936	3725	26	if	if	IN
9936	3725	27	they	-PRON-	PRP
9936	3725	28	are	be	VBP
9936	3725	29	small	small	JJ
9936	3725	30	,	,	,
9936	3725	31	cut	cut	VB
9936	3725	32	them	-PRON-	PRP
9936	3725	33	in	in	IN
9936	3725	34	halves	half	NNS
9936	3725	35	lengthwise	lengthwise	RB
9936	3725	36	.	.	.
9936	3726	1	Put	put	VB
9936	3726	2	them	-PRON-	PRP
9936	3726	3	to	to	TO
9936	3726	4	cook	cook	VB
9936	3726	5	in	in	RP
9936	3726	6	boiling	boil	VBG
9936	3726	7	salted	salt	VBN
9936	3726	8	water	water	NN
9936	3726	9	and	and	CC
9936	3726	10	cook	cook	NN
9936	3726	11	until	until	IN
9936	3726	12	they	-PRON-	PRP
9936	3726	13	may	may	MD
9936	3726	14	be	be	VB
9936	3726	15	easily	easily	RB
9936	3726	16	pierced	pierce	VBN
9936	3726	17	with	with	IN
9936	3726	18	a	a	DT
9936	3726	19	fork	fork	NN
9936	3726	20	,	,	,
9936	3726	21	but	but	CC
9936	3726	22	are	be	VBP
9936	3726	23	not	not	RB
9936	3726	24	tender	tender	JJ
9936	3726	25	enough	enough	JJ
9936	3726	26	to	to	TO
9936	3726	27	fall	fall	VB
9936	3726	28	to	to	IN
9936	3726	29	pieces	piece	NNS
9936	3726	30	.	.	.
9936	3727	1	Melt	melt	VB
9936	3727	2	some	some	DT
9936	3727	3	fat	fat	NN
9936	3727	4	in	in	IN
9936	3727	5	a	a	DT
9936	3727	6	frying	fry	VBG
9936	3727	7	pan	pan	NN
9936	3727	8	,	,	,
9936	3727	9	and	and	CC
9936	3727	10	place	place	VB
9936	3727	11	the	the	DT
9936	3727	12	slices	slice	NNS
9936	3727	13	of	of	IN
9936	3727	14	cooked	cook	VBN
9936	3727	15	parsnips	parsnip	NNS
9936	3727	16	in	in	IN
9936	3727	17	it	-PRON-	PRP
9936	3727	18	.	.	.
9936	3728	1	Brown	brown	JJ
9936	3728	2	on	on	IN
9936	3728	3	one	one	CD
9936	3728	4	side	side	NN
9936	3728	5	,	,	,
9936	3728	6	turn	turn	VBP
9936	3728	7	,	,	,
9936	3728	8	and	and	CC
9936	3728	9	then	then	RB
9936	3728	10	brown	brown	NNP
9936	3728	11	on	on	IN
9936	3728	12	the	the	DT
9936	3728	13	other	other	JJ
9936	3728	14	.	.	.
9936	3729	1	Sprinkle	sprinkle	VB
9936	3729	2	with	with	IN
9936	3729	3	a	a	DT
9936	3729	4	little	little	JJ
9936	3729	5	sugar	sugar	NN
9936	3729	6	and	and	CC
9936	3729	7	,	,	,
9936	3729	8	if	if	IN
9936	3729	9	necessary	necessary	JJ
9936	3729	10	,	,	,
9936	3729	11	additional	additional	JJ
9936	3729	12	salt	salt	NN
9936	3729	13	.	.	.
9936	3730	1	Serve	serve	VB
9936	3730	2	.	.	.
9936	3731	1	PEAS	peas	NN
9936	3731	2	AND	and	CC
9936	3731	3	THEIR	their	NN
9936	3731	4	PREPARATION	preparation	NN
9936	3731	5	59	59	CD
9936	3731	6	.	.	.
9936	3732	1	In	in	IN
9936	3732	2	addition	addition	NN
9936	3732	3	to	to	IN
9936	3732	4	beans	bean	NNS
9936	3732	5	and	and	CC
9936	3732	6	lentils	lentil	NNS
9936	3732	7	,	,	,
9936	3732	8	the	the	DT
9936	3732	9	class	class	NN
9936	3732	10	of	of	IN
9936	3732	11	vegetables	vegetable	NNS
9936	3732	12	called	call	VBN
9936	3732	13	legumes	legume	NNS
9936	3732	14	includes	include	VBZ
9936	3732	15	PEAS	PEAS	NNP
9936	3732	16	,	,	,
9936	3732	17	which	which	WDT
9936	3732	18	,	,	,
9936	3732	19	both	both	CC
9936	3732	20	green	green	JJ
9936	3732	21	and	and	CC
9936	3732	22	dried	dry	VBN
9936	3732	23	,	,	,
9936	3732	24	are	be	VBP
9936	3732	25	used	use	VBN
9936	3732	26	for	for	IN
9936	3732	27	food	food	NN
9936	3732	28	.	.	.
9936	3733	1	In	in	IN
9936	3733	2	composition	composition	NN
9936	3733	3	,	,	,
9936	3733	4	there	there	EX
9936	3733	5	is	be	VBZ
9936	3733	6	a	a	DT
9936	3733	7	decided	decide	VBN
9936	3733	8	difference	difference	NN
9936	3733	9	between	between	IN
9936	3733	10	the	the	DT
9936	3733	11	two	two	CD
9936	3733	12	varieties	variety	NNS
9936	3733	13	of	of	IN
9936	3733	14	peas	pea	NNS
9936	3733	15	,	,	,
9936	3733	16	the	the	DT
9936	3733	17	green	green	JJ
9936	3733	18	ones	one	NNS
9936	3733	19	being	be	VBG
9936	3733	20	about	about	RB
9936	3733	21	equal	equal	JJ
9936	3733	22	to	to	IN
9936	3733	23	green	green	JJ
9936	3733	24	corn	corn	NN
9936	3733	25	in	in	IN
9936	3733	26	food	food	NN
9936	3733	27	value	value	NN
9936	3733	28	,	,	,
9936	3733	29	and	and	CC
9936	3733	30	the	the	DT
9936	3733	31	dried	dry	VBN
9936	3733	32	ones	one	NNS
9936	3733	33	having	have	VBG
9936	3733	34	a	a	DT
9936	3733	35	food	food	NN
9936	3733	36	value	value	NN
9936	3733	37	nearly	nearly	RB
9936	3733	38	four	four	CD
9936	3733	39	times	time	NNS
9936	3733	40	as	as	RB
9936	3733	41	great	great	JJ
9936	3733	42	.	.	.
9936	3734	1	In	in	IN
9936	3734	2	each	each	DT
9936	3734	3	case	case	NN
9936	3734	4	,	,	,
9936	3734	5	the	the	DT
9936	3734	6	food	food	NN
9936	3734	7	substance	substance	NN
9936	3734	8	in	in	IN
9936	3734	9	the	the	DT
9936	3734	10	greatest	great	JJS
9936	3734	11	amount	amount	NN
9936	3734	12	is	be	VBZ
9936	3734	13	in	in	IN
9936	3734	14	the	the	DT
9936	3734	15	form	form	NN
9936	3734	16	of	of	IN
9936	3734	17	carbohydrate	carbohydrate	NN
9936	3734	18	.	.	.
9936	3735	1	In	in	IN
9936	3735	2	green	green	JJ
9936	3735	3	peas	pea	NNS
9936	3735	4	,	,	,
9936	3735	5	this	this	DT
9936	3735	6	is	be	VBZ
9936	3735	7	in	in	IN
9936	3735	8	the	the	DT
9936	3735	9	form	form	NN
9936	3735	10	of	of	IN
9936	3735	11	sugar	sugar	NN
9936	3735	12	,	,	,
9936	3735	13	while	while	IN
9936	3735	14	in	in	IN
9936	3735	15	dried	dry	VBN
9936	3735	16	ones	one	NNS
9936	3735	17	it	-PRON-	PRP
9936	3735	18	is	be	VBZ
9936	3735	19	changed	change	VBN
9936	3735	20	into	into	IN
9936	3735	21	starch	starch	NN
9936	3735	22	.	.	.
9936	3736	1	Peas	pea	NNS
9936	3736	2	also	also	RB
9936	3736	3	contain	contain	VBP
9936	3736	4	protein	protein	NN
9936	3736	5	in	in	IN
9936	3736	6	the	the	DT
9936	3736	7	form	form	NN
9936	3736	8	of	of	IN
9936	3736	9	legumin	legumin	NN
9936	3736	10	,	,	,
9936	3736	11	there	there	EX
9936	3736	12	being	be	VBG
9936	3736	13	three	three	CD
9936	3736	14	times	time	NNS
9936	3736	15	as	as	RB
9936	3736	16	much	much	JJ
9936	3736	17	of	of	IN
9936	3736	18	this	this	DT
9936	3736	19	substance	substance	NN
9936	3736	20	in	in	IN
9936	3736	21	dried	dry	VBN
9936	3736	22	peas	pea	NNS
9936	3736	23	as	as	IN
9936	3736	24	in	in	IN
9936	3736	25	green	green	JJ
9936	3736	26	ones	one	NNS
9936	3736	27	.	.	.
9936	3737	1	The	the	DT
9936	3737	2	amount	amount	NN
9936	3737	3	found	find	VBN
9936	3737	4	in	in	IN
9936	3737	5	green	green	JJ
9936	3737	6	peas	pea	NNS
9936	3737	7	is	be	VBZ
9936	3737	8	sufficient	sufficient	JJ
9936	3737	9	to	to	TO
9936	3737	10	be	be	VB
9936	3737	11	of	of	IN
9936	3737	12	importance	importance	NN
9936	3737	13	in	in	IN
9936	3737	14	the	the	DT
9936	3737	15	diet	diet	NN
9936	3737	16	,	,	,
9936	3737	17	but	but	CC
9936	3737	18	the	the	DT
9936	3737	19	percentage	percentage	NN
9936	3737	20	of	of	IN
9936	3737	21	this	this	DT
9936	3737	22	substance	substance	NN
9936	3737	23	is	be	VBZ
9936	3737	24	so	so	RB
9936	3737	25	great	great	JJ
9936	3737	26	in	in	IN
9936	3737	27	dried	dry	VBN
9936	3737	28	peas	pea	NNS
9936	3737	29	that	that	IN
9936	3737	30	they	-PRON-	PRP
9936	3737	31	may	may	MD
9936	3737	32	be	be	VB
9936	3737	33	used	use	VBN
9936	3737	34	very	very	RB
9936	3737	35	satisfactorily	satisfactorily	RB
9936	3737	36	as	as	IN
9936	3737	37	a	a	DT
9936	3737	38	meat	meat	NN
9936	3737	39	substitute	substitute	NN
9936	3737	40	.	.	.
9936	3738	1	60	60	CD
9936	3738	2	.	.	.
9936	3739	1	GREEN	green	JJ
9936	3739	2	PEAS.--Numerous	peas.--numerous	JJ
9936	3739	3	varieties	variety	NNS
9936	3739	4	of	of	IN
9936	3739	5	green	green	JJ
9936	3739	6	peas	pea	NNS
9936	3739	7	are	be	VBP
9936	3739	8	found	find	VBN
9936	3739	9	on	on	IN
9936	3739	10	the	the	DT
9936	3739	11	market	market	NN
9936	3739	12	.	.	.
9936	3740	1	A	a	DT
9936	3740	2	few	few	JJ
9936	3740	3	of	of	IN
9936	3740	4	them	-PRON-	PRP
9936	3740	5	are	be	VBP
9936	3740	6	cooked	cook	VBN
9936	3740	7	in	in	IN
9936	3740	8	the	the	DT
9936	3740	9	pods	pod	NNS
9936	3740	10	,	,	,
9936	3740	11	especially	especially	RB
9936	3740	12	when	when	WRB
9936	3740	13	the	the	DT
9936	3740	14	peas	pea	NNS
9936	3740	15	are	be	VBP
9936	3740	16	very	very	RB
9936	3740	17	young	young	JJ
9936	3740	18	,	,	,
9936	3740	19	and	and	CC
9936	3740	20	are	be	VBP
9936	3740	21	eaten	eat	VBN
9936	3740	22	pods	pod	NNS
9936	3740	23	and	and	CC
9936	3740	24	all	all	DT
9936	3740	25	,	,	,
9936	3740	26	just	just	RB
9936	3740	27	as	as	IN
9936	3740	28	are	be	VBP
9936	3740	29	string	string	NN
9936	3740	30	beans	bean	NNS
9936	3740	31	.	.	.
9936	3741	1	Most	Most	JJS
9936	3741	2	of	of	IN
9936	3741	3	them	-PRON-	PRP
9936	3741	4	,	,	,
9936	3741	5	however	however	RB
9936	3741	6	,	,	,
9936	3741	7	are	be	VBP
9936	3741	8	allowed	allow	VBN
9936	3741	9	to	to	TO
9936	3741	10	mature	mature	VB
9936	3741	11	further	far	RBR
9936	3741	12	and	and	CC
9936	3741	13	only	only	RB
9936	3741	14	the	the	DT
9936	3741	15	peas	pea	NNS
9936	3741	16	are	be	VBP
9936	3741	17	eaten	eat	VBN
9936	3741	18	,	,	,
9936	3741	19	the	the	DT
9936	3741	20	shell	shell	NN
9936	3741	21	being	be	VBG
9936	3741	22	discarded	discard	VBN
9936	3741	23	.	.	.
9936	3742	1	When	when	WRB
9936	3742	2	green	green	JJ
9936	3742	3	peas	pea	NNS
9936	3742	4	are	be	VBP
9936	3742	5	purchased	purchase	VBN
9936	3742	6	,	,	,
9936	3742	7	they	-PRON-	PRP
9936	3742	8	are	be	VBP
9936	3742	9	always	always	RB
9936	3742	10	found	find	VBN
9936	3742	11	in	in	IN
9936	3742	12	the	the	DT
9936	3742	13	pods	pod	NNS
9936	3742	14	.	.	.
9936	3743	1	For	for	IN
9936	3743	2	the	the	DT
9936	3743	3	peas	pea	NNS
9936	3743	4	to	to	TO
9936	3743	5	be	be	VB
9936	3743	6	most	most	RBS
9936	3743	7	satisfactory	satisfactory	JJ
9936	3743	8	,	,	,
9936	3743	9	the	the	DT
9936	3743	10	pods	pod	NNS
9936	3743	11	should	should	MD
9936	3743	12	be	be	VB
9936	3743	13	fresh	fresh	JJ
9936	3743	14	and	and	CC
9936	3743	15	green	green	JJ
9936	3743	16	and	and	CC
9936	3743	17	should	should	MD
9936	3743	18	appear	appear	VB
9936	3743	19	to	to	TO
9936	3743	20	be	be	VB
9936	3743	21	well	well	RB
9936	3743	22	filled	fill	VBN
9936	3743	23	.	.	.
9936	3744	1	Flat	flat	JJ
9936	3744	2	-	-	HYPH
9936	3744	3	looking	look	VBG
9936	3744	4	pods	pod	NNS
9936	3744	5	mean	mean	VBP
9936	3744	6	that	that	IN
9936	3744	7	the	the	DT
9936	3744	8	peas	pea	NNS
9936	3744	9	have	have	VBP
9936	3744	10	not	not	RB
9936	3744	11	matured	mature	VBN
9936	3744	12	sufficiently	sufficiently	RB
9936	3744	13	.	.	.
9936	3745	1	After	after	IN
9936	3745	2	being	be	VBG
9936	3745	3	purchased	purchase	VBN
9936	3745	4	,	,	,
9936	3745	5	the	the	DT
9936	3745	6	peas	pea	NNS
9936	3745	7	should	should	MD
9936	3745	8	not	not	RB
9936	3745	9	be	be	VB
9936	3745	10	removed	remove	VBN
9936	3745	11	from	from	IN
9936	3745	12	the	the	DT
9936	3745	13	pods	pod	NNS
9936	3745	14	until	until	IN
9936	3745	15	they	-PRON-	PRP
9936	3745	16	are	be	VBP
9936	3745	17	to	to	TO
9936	3745	18	be	be	VB
9936	3745	19	cooked	cook	VBN
9936	3745	20	.	.	.
9936	3746	1	However	however	RB
9936	3746	2	,	,	,
9936	3746	3	if	if	IN
9936	3746	4	it	-PRON-	PRP
9936	3746	5	is	be	VBZ
9936	3746	6	necessary	necessary	JJ
9936	3746	7	that	that	IN
9936	3746	8	they	-PRON-	PRP
9936	3746	9	stand	stand	VBP
9936	3746	10	for	for	IN
9936	3746	11	any	any	DT
9936	3746	12	length	length	NN
9936	3746	13	of	of	IN
9936	3746	14	time	time	NN
9936	3746	15	after	after	IN
9936	3746	16	they	-PRON-	PRP
9936	3746	17	are	be	VBP
9936	3746	18	shelled	shell	VBN
9936	3746	19	,	,	,
9936	3746	20	they	-PRON-	PRP
9936	3746	21	should	should	MD
9936	3746	22	be	be	VB
9936	3746	23	kept	keep	VBN
9936	3746	24	in	in	IN
9936	3746	25	a	a	DT
9936	3746	26	cool	cool	JJ
9936	3746	27	place	place	NN
9936	3746	28	in	in	IN
9936	3746	29	order	order	NN
9936	3746	30	to	to	TO
9936	3746	31	prevent	prevent	VB
9936	3746	32	them	-PRON-	PRP
9936	3746	33	from	from	IN
9936	3746	34	shriveling	shrivel	VBG
9936	3746	35	.	.	.
9936	3747	1	Their	-PRON-	PRP$
9936	3747	2	cooking	cooking	NN
9936	3747	3	is	be	VBZ
9936	3747	4	similar	similar	JJ
9936	3747	5	to	to	IN
9936	3747	6	that	that	DT
9936	3747	7	of	of	IN
9936	3747	8	any	any	DT
9936	3747	9	other	other	JJ
9936	3747	10	fresh	fresh	JJ
9936	3747	11	vegetable	vegetable	NN
9936	3747	12	;	;	:
9936	3747	13	that	that	RB
9936	3747	14	is	is	RB
9936	3747	15	,	,	,
9936	3747	16	they	-PRON-	PRP
9936	3747	17	should	should	MD
9936	3747	18	be	be	VB
9936	3747	19	cooked	cook	VBN
9936	3747	20	in	in	IN
9936	3747	21	boiling	boil	VBG
9936	3747	22	salted	salt	VBN
9936	3747	23	water	water	NN
9936	3747	24	in	in	IN
9936	3747	25	a	a	DT
9936	3747	26	covered	cover	VBN
9936	3747	27	vessel	vessel	NN
9936	3747	28	until	until	IN
9936	3747	29	they	-PRON-	PRP
9936	3747	30	are	be	VBP
9936	3747	31	tender	tender	JJ
9936	3747	32	enough	enough	JJ
9936	3747	33	to	to	TO
9936	3747	34	be	be	VB
9936	3747	35	easily	easily	RB
9936	3747	36	crushed	crush	VBN
9936	3747	37	between	between	IN
9936	3747	38	the	the	DT
9936	3747	39	fingers	finger	NNS
9936	3747	40	or	or	CC
9936	3747	41	pierced	pierce	VBN
9936	3747	42	with	with	IN
9936	3747	43	a	a	DT
9936	3747	44	fork	fork	NN
9936	3747	45	.	.	.
9936	3748	1	With	with	IN
9936	3748	2	this	this	DT
9936	3748	3	preliminary	preliminary	JJ
9936	3748	4	preparation	preparation	NN
9936	3748	5	,	,	,
9936	3748	6	they	-PRON-	PRP
9936	3748	7	may	may	MD
9936	3748	8	be	be	VB
9936	3748	9	dressed	dressed	JJ
9936	3748	10	in	in	IN
9936	3748	11	any	any	DT
9936	3748	12	desirable	desirable	JJ
9936	3748	13	manner	manner	NN
9936	3748	14	.	.	.
9936	3749	1	61	61	CD
9936	3749	2	.	.	.
9936	3750	1	DRIED	DRIED	NNP
9936	3750	2	PEAS.--Dried	PEAS.--Dried	NNP
9936	3750	3	peas	pea	NNS
9936	3750	4	,	,	,
9936	3750	5	because	because	IN
9936	3750	6	of	of	IN
9936	3750	7	their	-PRON-	PRP$
9936	3750	8	nature	nature	NN
9936	3750	9	,	,	,
9936	3750	10	require	require	VBP
9936	3750	11	a	a	DT
9936	3750	12	different	different	JJ
9936	3750	13	kind	kind	NN
9936	3750	14	of	of	IN
9936	3750	15	preparation	preparation	NN
9936	3750	16	from	from	IN
9936	3750	17	green	green	JJ
9936	3750	18	peas	pea	NNS
9936	3750	19	.	.	.
9936	3751	1	In	in	IN
9936	3751	2	fact	fact	NN
9936	3751	3	,	,	,
9936	3751	4	their	-PRON-	PRP$
9936	3751	5	cooking	cooking	NN
9936	3751	6	is	be	VBZ
9936	3751	7	similar	similar	JJ
9936	3751	8	to	to	IN
9936	3751	9	that	that	DT
9936	3751	10	of	of	IN
9936	3751	11	dried	dry	VBN
9936	3751	12	beans	bean	NNS
9936	3751	13	.	.	.
9936	3752	1	They	-PRON-	PRP
9936	3752	2	require	require	VBP
9936	3752	3	long	long	RB
9936	3752	4	slow	slow	JJ
9936	3752	5	cooking	cooking	NN
9936	3752	6	and	and	CC
9936	3752	7	are	be	VBP
9936	3752	8	improved	improve	VBN
9936	3752	9	if	if	IN
9936	3752	10	they	-PRON-	PRP
9936	3752	11	are	be	VBP
9936	3752	12	first	first	RB
9936	3752	13	parboiled	parboil	VBN
9936	3752	14	in	in	IN
9936	3752	15	water	water	NN
9936	3752	16	to	to	TO
9936	3752	17	which	which	WDT
9936	3752	18	a	a	DT
9936	3752	19	pinch	pinch	NN
9936	3752	20	of	of	IN
9936	3752	21	soda	soda	NN
9936	3752	22	has	have	VBZ
9936	3752	23	been	be	VBN
9936	3752	24	added	add	VBN
9936	3752	25	.	.	.
9936	3753	1	They	-PRON-	PRP
9936	3753	2	are	be	VBP
9936	3753	3	not	not	RB
9936	3753	4	used	use	VBN
9936	3753	5	extensively	extensively	RB
9936	3753	6	except	except	IN
9936	3753	7	in	in	IN
9936	3753	8	the	the	DT
9936	3753	9	making	making	NN
9936	3753	10	of	of	IN
9936	3753	11	soups	soup	NNS
9936	3753	12	or	or	CC
9936	3753	13	occasionally	occasionally	RB
9936	3753	14	for	for	IN
9936	3753	15	a	a	DT
9936	3753	16	purÃ	purã	NN
9936	3753	17	©	©	NN
9936	3753	18	e	e	NN
9936	3753	19	or	or	CC
9936	3753	20	a	a	DT
9936	3753	21	soufflÃ	soufflÃ	NNP
9936	3753	22	©	©	RB
9936	3753	23	,	,	,
9936	3753	24	but	but	CC
9936	3753	25	as	as	IN
9936	3753	26	they	-PRON-	PRP
9936	3753	27	are	be	VBP
9936	3753	28	very	very	RB
9936	3753	29	high	high	JJ
9936	3753	30	in	in	IN
9936	3753	31	food	food	NN
9936	3753	32	value	value	NN
9936	3753	33	and	and	CC
9936	3753	34	can	can	MD
9936	3753	35	be	be	VB
9936	3753	36	used	use	VBN
9936	3753	37	as	as	IN
9936	3753	38	a	a	DT
9936	3753	39	meat	meat	NN
9936	3753	40	substitute	substitute	NN
9936	3753	41	,	,	,
9936	3753	42	they	-PRON-	PRP
9936	3753	43	should	should	MD
9936	3753	44	have	have	VB
9936	3753	45	a	a	DT
9936	3753	46	prominent	prominent	JJ
9936	3753	47	place	place	NN
9936	3753	48	in	in	IN
9936	3753	49	the	the	DT
9936	3753	50	dietary	dietary	NN
9936	3753	51	of	of	IN
9936	3753	52	most	most	JJS
9936	3753	53	families	family	NNS
9936	3753	54	.	.	.
9936	3754	1	Many	many	JJ
9936	3754	2	of	of	IN
9936	3754	3	the	the	DT
9936	3754	4	ways	way	NNS
9936	3754	5	in	in	IN
9936	3754	6	which	which	WDT
9936	3754	7	dried	dry	VBD
9936	3754	8	beans	bean	NNS
9936	3754	9	and	and	CC
9936	3754	10	lentils	lentil	NNS
9936	3754	11	are	be	VBP
9936	3754	12	prepared	prepare	VBN
9936	3754	13	are	be	VBP
9936	3754	14	fully	fully	RB
9936	3754	15	as	as	RB
9936	3754	16	applicable	applicable	JJ
9936	3754	17	in	in	IN
9936	3754	18	the	the	DT
9936	3754	19	case	case	NN
9936	3754	20	of	of	IN
9936	3754	21	dried	dry	VBN
9936	3754	22	peas	pea	NNS
9936	3754	23	.	.	.
9936	3755	1	62	62	CD
9936	3755	2	.	.	.
9936	3756	1	GREEN	GREEN	NNP
9936	3756	2	PEAS	pea	VBD
9936	3756	3	WITH	with	IN
9936	3756	4	BUTTER.--When	BUTTER.--When	NNS
9936	3756	5	peas	pea	NNS
9936	3756	6	are	be	VBP
9936	3756	7	young	young	JJ
9936	3756	8	and	and	CC
9936	3756	9	tender	tender	JJ
9936	3756	10	,	,	,
9936	3756	11	no	no	DT
9936	3756	12	more	more	RBR
9936	3756	13	appetizing	appetizing	JJ
9936	3756	14	way	way	NN
9936	3756	15	to	to	TO
9936	3756	16	prepare	prepare	VB
9936	3756	17	them	-PRON-	PRP
9936	3756	18	can	can	MD
9936	3756	19	be	be	VB
9936	3756	20	found	find	VBN
9936	3756	21	than	than	IN
9936	3756	22	to	to	TO
9936	3756	23	boil	boil	VB
9936	3756	24	them	-PRON-	PRP
9936	3756	25	and	and	CC
9936	3756	26	then	then	RB
9936	3756	27	serve	serve	VB
9936	3756	28	them	-PRON-	PRP
9936	3756	29	with	with	IN
9936	3756	30	butter	butter	NN
9936	3756	31	.	.	.
9936	3757	1	Select	select	VB
9936	3757	2	fresh	fresh	JJ
9936	3757	3	green	green	JJ
9936	3757	4	peas	pea	NNS
9936	3757	5	with	with	IN
9936	3757	6	full	full	JJ
9936	3757	7	pods	pod	NNS
9936	3757	8	,	,	,
9936	3757	9	wash	wash	VB
9936	3757	10	in	in	IN
9936	3757	11	cold	cold	JJ
9936	3757	12	water	water	NN
9936	3757	13	,	,	,
9936	3757	14	and	and	CC
9936	3757	15	remove	remove	VB
9936	3757	16	the	the	DT
9936	3757	17	peas	pea	NNS
9936	3757	18	from	from	IN
9936	3757	19	the	the	DT
9936	3757	20	shells	shell	NNS
9936	3757	21	.	.	.
9936	3758	1	Put	put	VB
9936	3758	2	to	to	TO
9936	3758	3	cook	cook	NN
9936	3758	4	in	in	RP
9936	3758	5	enough	enough	JJ
9936	3758	6	boiling	boil	VBG
9936	3758	7	salted	salt	VBN
9936	3758	8	water	water	NN
9936	3758	9	to	to	TO
9936	3758	10	cover	cover	VB
9936	3758	11	well	well	RB
9936	3758	12	,	,	,
9936	3758	13	and	and	CC
9936	3758	14	cook	cook	VB
9936	3758	15	until	until	IN
9936	3758	16	tender	tender	NN
9936	3758	17	.	.	.
9936	3759	1	Pour	pour	VB
9936	3759	2	off	off	RP
9936	3759	3	all	all	DT
9936	3759	4	but	but	IN
9936	3759	5	a	a	DT
9936	3759	6	small	small	JJ
9936	3759	7	amount	amount	NN
9936	3759	8	of	of	IN
9936	3759	9	the	the	DT
9936	3759	10	water	water	NN
9936	3759	11	,	,	,
9936	3759	12	using	use	VBG
9936	3759	13	the	the	DT
9936	3759	14	part	part	NN
9936	3759	15	poured	pour	VBN
9936	3759	16	off	off	RP
9936	3759	17	for	for	IN
9936	3759	18	making	make	VBG
9936	3759	19	soup	soup	NN
9936	3759	20	or	or	CC
9936	3759	21	sauce	sauce	NN
9936	3759	22	.	.	.
9936	3760	1	Add	add	VB
9936	3760	2	1	1	CD
9936	3760	3	tablespoonful	tablespoonful	NN
9936	3760	4	of	of	IN
9936	3760	5	butter	butter	NN
9936	3760	6	for	for	IN
9936	3760	7	each	each	DT
9936	3760	8	four	four	CD
9936	3760	9	persons	person	NNS
9936	3760	10	to	to	TO
9936	3760	11	be	be	VB
9936	3760	12	served	serve	VBN
9936	3760	13	,	,	,
9936	3760	14	and	and	CC
9936	3760	15	season	season	NN
9936	3760	16	with	with	IN
9936	3760	17	additional	additional	JJ
9936	3760	18	salt	salt	NN
9936	3760	19	if	if	IN
9936	3760	20	necessary	necessary	JJ
9936	3760	21	and	and	CC
9936	3760	22	a	a	DT
9936	3760	23	dash	dash	NN
9936	3760	24	of	of	IN
9936	3760	25	pepper	pepper	NN
9936	3760	26	.	.	.
9936	3761	1	Serve	serve	VB
9936	3761	2	hot	hot	JJ
9936	3761	3	.	.	.
9936	3762	1	63	63	CD
9936	3762	2	.	.	.
9936	3763	1	GREEN	GREEN	NNP
9936	3763	2	PEAS	PEAS	NNP
9936	3763	3	ENGLISH	ENGLISH	NNP
9936	3763	4	STYLE.--If	STYLE.--If	NNP
9936	3763	5	the	the	DT
9936	3763	6	flavor	flavor	NN
9936	3763	7	of	of	IN
9936	3763	8	mint	mint	NN
9936	3763	9	is	be	VBZ
9936	3763	10	agreeable	agreeable	JJ
9936	3763	11	,	,	,
9936	3763	12	green	green	JJ
9936	3763	13	peas	pea	NNS
9936	3763	14	prepared	prepare	VBD
9936	3763	15	English	english	JJ
9936	3763	16	style	style	NN
9936	3763	17	will	will	MD
9936	3763	18	undoubtedly	undoubtedly	RB
9936	3763	19	find	find	VB
9936	3763	20	favor	favor	NN
9936	3763	21	.	.	.
9936	3764	1	Cook	cook	VB
9936	3764	2	them	-PRON-	PRP
9936	3764	3	as	as	IN
9936	3764	4	for	for	IN
9936	3764	5	green	green	JJ
9936	3764	6	peas	pea	NNS
9936	3764	7	with	with	IN
9936	3764	8	butter	butter	NN
9936	3764	9	,	,	,
9936	3764	10	but	but	CC
9936	3764	11	,	,	,
9936	3764	12	at	at	IN
9936	3764	13	the	the	DT
9936	3764	14	time	time	NN
9936	3764	15	the	the	DT
9936	3764	16	butter	butter	NN
9936	3764	17	is	be	VBZ
9936	3764	18	added	add	VBN
9936	3764	19	,	,	,
9936	3764	20	add	add	VB
9936	3764	21	1	1	CD
9936	3764	22	tablespoonful	tablespoonful	NN
9936	3764	23	of	of	IN
9936	3764	24	finely	finely	RB
9936	3764	25	chopped	chop	VBN
9936	3764	26	fresh	fresh	JJ
9936	3764	27	mint	mint	NN
9936	3764	28	.	.	.
9936	3765	1	Season	season	NN
9936	3765	2	with	with	IN
9936	3765	3	additional	additional	JJ
9936	3765	4	salt	salt	NN
9936	3765	5	,	,	,
9936	3765	6	if	if	IN
9936	3765	7	necessary	necessary	JJ
9936	3765	8	,	,	,
9936	3765	9	and	and	CC
9936	3765	10	pepper	pepper	NN
9936	3765	11	,	,	,
9936	3765	12	allow	allow	VBP
9936	3765	13	all	all	RB
9936	3765	14	to	to	TO
9936	3765	15	simmer	simmer	VB
9936	3765	16	together	together	RB
9936	3765	17	for	for	IN
9936	3765	18	a	a	DT
9936	3765	19	few	few	JJ
9936	3765	20	minutes	minute	NNS
9936	3765	21	,	,	,
9936	3765	22	and	and	CC
9936	3765	23	serve	serve	VB
9936	3765	24	.	.	.
9936	3766	1	[	[	-LRB-
9936	3766	2	Illustration	illustration	NN
9936	3766	3	:	:	:
9936	3766	4	FIG	FIG	NNP
9936	3766	5	.	.	.
9936	3767	1	13	13	CD
9936	3767	2	]	]	-RRB-
9936	3767	3	64	64	CD
9936	3767	4	.	.	.
9936	3768	1	CREAMED	CREAMED	NNP
9936	3768	2	PEAS.--A	peas.--a	CD
9936	3768	3	cream	cream	NN
9936	3768	4	sauce	sauce	NN
9936	3768	5	adds	add	VBZ
9936	3768	6	considerable	considerable	JJ
9936	3768	7	food	food	NN
9936	3768	8	value	value	NN
9936	3768	9	and	and	CC
9936	3768	10	flavor	flavor	NN
9936	3768	11	to	to	IN
9936	3768	12	green	green	JJ
9936	3768	13	peas	pea	NNS
9936	3768	14	.	.	.
9936	3769	1	Peas	pea	NNS
9936	3769	2	prepared	prepare	VBD
9936	3769	3	in	in	IN
9936	3769	4	this	this	DT
9936	3769	5	way	way	NN
9936	3769	6	may	may	MD
9936	3769	7	be	be	VB
9936	3769	8	served	serve	VBN
9936	3769	9	plain	plain	JJ
9936	3769	10	,	,	,
9936	3769	11	but	but	CC
9936	3769	12	they	-PRON-	PRP
9936	3769	13	can	can	MD
9936	3769	14	be	be	VB
9936	3769	15	made	make	VBN
9936	3769	16	very	very	RB
9936	3769	17	attractive	attractive	JJ
9936	3769	18	by	by	IN
9936	3769	19	serving	serve	VBG
9936	3769	20	them	-PRON-	PRP
9936	3769	21	in	in	IN
9936	3769	22	croustades	croustade	NNS
9936	3769	23	,	,	,
9936	3769	24	as	as	IN
9936	3769	25	shown	show	VBN
9936	3769	26	in	in	IN
9936	3769	27	Fig	Fig	NNP
9936	3769	28	.	.	.
9936	3770	1	13	13	CD
9936	3770	2	.	.	.
9936	3771	1	As	as	IN
9936	3771	2	already	already	RB
9936	3771	3	learned	learn	VBN
9936	3771	4	,	,	,
9936	3771	5	_	_	NNP
9936	3771	6	croustades	croustade	NNS
9936	3771	7	_	_	NNP
9936	3771	8	are	be	VBP
9936	3771	9	cases	case	NNS
9936	3771	10	made	make	VBN
9936	3771	11	from	from	IN
9936	3771	12	large	large	JJ
9936	3771	13	pieces	piece	NNS
9936	3771	14	of	of	IN
9936	3771	15	bread	bread	NN
9936	3771	16	that	that	WDT
9936	3771	17	are	be	VBP
9936	3771	18	cut	cut	VBN
9936	3771	19	any	any	DT
9936	3771	20	desired	desire	VBN
9936	3771	21	shape	shape	NN
9936	3771	22	,	,	,
9936	3771	23	hollowed	hollow	VBD
9936	3771	24	out	out	RP
9936	3771	25	,	,	,
9936	3771	26	and	and	CC
9936	3771	27	then	then	RB
9936	3771	28	toasted	toast	VBN
9936	3771	29	in	in	IN
9936	3771	30	a	a	DT
9936	3771	31	hot	hot	JJ
9936	3771	32	oven	oven	NN
9936	3771	33	or	or	CC
9936	3771	34	on	on	IN
9936	3771	35	a	a	DT
9936	3771	36	broiler	broiler	NN
9936	3771	37	or	or	CC
9936	3771	38	fried	fry	VBN
9936	3771	39	in	in	IN
9936	3771	40	deep	deep	JJ
9936	3771	41	fat	fat	NN
9936	3771	42	until	until	IN
9936	3771	43	crisp	crisp	NNS
9936	3771	44	.	.	.
9936	3772	1	CREAMED	CREAMED	NNP
9936	3772	2	PEAS	peas	NN
9936	3772	3	(	(	-LRB-
9936	3772	4	Sufficient	sufficient	JJ
9936	3772	5	to	to	TO
9936	3772	6	Serve	serve	VB
9936	3772	7	Six	six	CD
9936	3772	8	)	)	-RRB-
9936	3772	9	2	2	CD
9936	3772	10	c.	c.	NN
9936	3772	11	shelled	shell	VBD
9936	3772	12	green	green	JJ
9936	3772	13	peas	pea	NNS
9936	3772	14	2	2	CD
9936	3772	15	Tb	Tb	NNP
9936	3772	16	.	.	.
9936	3773	1	butter	butter	NN
9936	3773	2	2	2	CD
9936	3773	3	Tb	Tb	NNP
9936	3773	4	.	.	.
9936	3774	1	flour	flour	NN
9936	3774	2	1/2	1/2	CD
9936	3774	3	tsp	tsp	NN
9936	3774	4	.	.	.
9936	3775	1	salt	salt	NNP
9936	3775	2	Dash	Dash	NNP
9936	3775	3	of	of	IN
9936	3775	4	pepper	pepper	NN
9936	3775	5	1/2	1/2	CD
9936	3775	6	c.	c.	NN
9936	3775	7	water	water	NN
9936	3775	8	from	from	IN
9936	3775	9	peas	pea	NNS
9936	3775	10	1/2	1/2	CD
9936	3775	11	c.	c.	NN
9936	3775	12	milk	milk	NN
9936	3775	13	Cook	Cook	NNP
9936	3775	14	the	the	DT
9936	3775	15	peas	pea	NNS
9936	3775	16	in	in	IN
9936	3775	17	boiling	boil	VBG
9936	3775	18	salted	salted	JJ
9936	3775	19	water	water	NN
9936	3775	20	until	until	IN
9936	3775	21	tender	tender	NN
9936	3775	22	,	,	,
9936	3775	23	and	and	CC
9936	3775	24	then	then	RB
9936	3775	25	drain	drain	VB
9936	3775	26	the	the	DT
9936	3775	27	water	water	NN
9936	3775	28	from	from	IN
9936	3775	29	them	-PRON-	PRP
9936	3775	30	,	,	,
9936	3775	31	retaining	retain	VBG
9936	3775	32	1/2	1/2	CD
9936	3775	33	cupful	cupful	JJ
9936	3775	34	for	for	IN
9936	3775	35	the	the	DT
9936	3775	36	sauce	sauce	NN
9936	3775	37	.	.	.
9936	3776	1	Melt	melt	VB
9936	3776	2	the	the	DT
9936	3776	3	butter	butter	NN
9936	3776	4	,	,	,
9936	3776	5	add	add	VB
9936	3776	6	the	the	DT
9936	3776	7	flour	flour	NN
9936	3776	8	,	,	,
9936	3776	9	salt	salt	NN
9936	3776	10	,	,	,
9936	3776	11	and	and	CC
9936	3776	12	pepper	pepper	NN
9936	3776	13	,	,	,
9936	3776	14	and	and	CC
9936	3776	15	stir	stir	VB
9936	3776	16	in	in	IN
9936	3776	17	the	the	DT
9936	3776	18	hot	hot	JJ
9936	3776	19	liquids	liquid	NNS
9936	3776	20	.	.	.
9936	3777	1	Cook	cook	VB
9936	3777	2	until	until	IN
9936	3777	3	the	the	DT
9936	3777	4	flour	flour	NN
9936	3777	5	has	have	VBZ
9936	3777	6	thickened	thicken	VBN
9936	3777	7	and	and	CC
9936	3777	8	then	then	RB
9936	3777	9	pour	pour	VB
9936	3777	10	over	over	IN
9936	3777	11	the	the	DT
9936	3777	12	peas	pea	NNS
9936	3777	13	.	.	.
9936	3778	1	Serve	serve	VB
9936	3778	2	hot	hot	JJ
9936	3778	3	,	,	,
9936	3778	4	either	either	CC
9936	3778	5	plain	plain	JJ
9936	3778	6	or	or	CC
9936	3778	7	in	in	IN
9936	3778	8	croustades	croustade	NNS
9936	3778	9	.	.	.
9936	3779	1	65	65	CD
9936	3779	2	.	.	.
9936	3780	1	PEAS	pea	VBN
9936	3780	2	IN	in	IN
9936	3780	3	TURNIP	TURNIP	NNP
9936	3780	4	CUPS.--A	cups.--a	XX
9936	3780	5	somewhat	somewhat	RB
9936	3780	6	unusual	unusual	JJ
9936	3780	7	dish	dish	NN
9936	3780	8	can	can	MD
9936	3780	9	be	be	VB
9936	3780	10	prepared	prepare	VBN
9936	3780	11	by	by	IN
9936	3780	12	making	make	VBG
9936	3780	13	cups	cup	NNS
9936	3780	14	out	out	IN
9936	3780	15	of	of	IN
9936	3780	16	turnips	turnip	NNS
9936	3780	17	,	,	,
9936	3780	18	filling	fill	VBG
9936	3780	19	them	-PRON-	PRP
9936	3780	20	with	with	IN
9936	3780	21	peas	pea	NNS
9936	3780	22	,	,	,
9936	3780	23	and	and	CC
9936	3780	24	then	then	RB
9936	3780	25	pouring	pour	VBG
9936	3780	26	a	a	DT
9936	3780	27	cream	cream	NN
9936	3780	28	sauce	sauce	NN
9936	3780	29	over	over	IN
9936	3780	30	the	the	DT
9936	3780	31	peas	pea	NNS
9936	3780	32	.	.	.
9936	3781	1	Besides	besides	IN
9936	3781	2	being	be	VBG
9936	3781	3	attractive	attractive	JJ
9936	3781	4	,	,	,
9936	3781	5	this	this	DT
9936	3781	6	combination	combination	NN
9936	3781	7	makes	make	VBZ
9936	3781	8	a	a	DT
9936	3781	9	very	very	RB
9936	3781	10	palatable	palatable	JJ
9936	3781	11	vegetable	vegetable	NN
9936	3781	12	dish	dish	NN
9936	3781	13	.	.	.
9936	3782	1	Select	select	VB
9936	3782	2	a	a	DT
9936	3782	3	sufficient	sufficient	JJ
9936	3782	4	number	number	NN
9936	3782	5	of	of	IN
9936	3782	6	medium	medium	NN
9936	3782	7	-	-	HYPH
9936	3782	8	sized	sized	JJ
9936	3782	9	white	white	JJ
9936	3782	10	turnips	turnip	NNS
9936	3782	11	.	.	.
9936	3783	1	Wash	wash	VB
9936	3783	2	them	-PRON-	PRP
9936	3783	3	thoroughly	thoroughly	RB
9936	3783	4	,	,	,
9936	3783	5	and	and	CC
9936	3783	6	then	then	RB
9936	3783	7	hollow	hollow	VB
9936	3783	8	out	out	RP
9936	3783	9	the	the	DT
9936	3783	10	inside	inside	NN
9936	3783	11	of	of	IN
9936	3783	12	each	each	DT
9936	3783	13	,	,	,
9936	3783	14	leaving	leave	VBG
9936	3783	15	cup	cup	NN
9936	3783	16	-	-	HYPH
9936	3783	17	shaped	shape	VBN
9936	3783	18	shells	shell	NNS
9936	3783	19	about	about	RB
9936	3783	20	1/4	1/4	CD
9936	3783	21	inch	inch	NN
9936	3783	22	thick	thick	JJ
9936	3783	23	.	.	.
9936	3784	1	Cook	cook	VB
9936	3784	2	these	these	DT
9936	3784	3	shells	shell	NNS
9936	3784	4	in	in	IN
9936	3784	5	boiling	boil	VBG
9936	3784	6	salted	salted	JJ
9936	3784	7	water	water	NN
9936	3784	8	until	until	IN
9936	3784	9	tender	tender	NN
9936	3784	10	,	,	,
9936	3784	11	but	but	CC
9936	3784	12	not	not	RB
9936	3784	13	tender	tender	VB
9936	3784	14	enough	enough	JJ
9936	3784	15	to	to	TO
9936	3784	16	break	break	VB
9936	3784	17	into	into	IN
9936	3784	18	pieces	piece	NNS
9936	3784	19	,	,	,
9936	3784	20	and	and	CC
9936	3784	21	remove	remove	VB
9936	3784	22	from	from	IN
9936	3784	23	the	the	DT
9936	3784	24	water	water	NN
9936	3784	25	.	.	.
9936	3785	1	Then	then	RB
9936	3785	2	,	,	,
9936	3785	3	according	accord	VBG
9936	3785	4	to	to	IN
9936	3785	5	the	the	DT
9936	3785	6	directions	direction	NNS
9936	3785	7	given	give	VBN
9936	3785	8	in	in	IN
9936	3785	9	Art	art	NN
9936	3785	10	.	.	.
9936	3786	1	60	60	CD
9936	3786	2	,	,	,
9936	3786	3	cook	cook	VBP
9936	3786	4	enough	enough	JJ
9936	3786	5	green	green	JJ
9936	3786	6	peas	pea	NNS
9936	3786	7	to	to	TO
9936	3786	8	fill	fill	VB
9936	3786	9	the	the	DT
9936	3786	10	cups	cup	NNS
9936	3786	11	.	.	.
9936	3787	1	When	when	WRB
9936	3787	2	tender	tender	NN
9936	3787	3	,	,	,
9936	3787	4	fill	fill	VB
9936	3787	5	the	the	DT
9936	3787	6	cups	cup	NNS
9936	3787	7	with	with	IN
9936	3787	8	the	the	DT
9936	3787	9	peas	pea	NNS
9936	3787	10	and	and	CC
9936	3787	11	over	over	IN
9936	3787	12	them	-PRON-	PRP
9936	3787	13	pour	pour	VBP
9936	3787	14	a	a	DT
9936	3787	15	medium	medium	JJ
9936	3787	16	white	white	JJ
9936	3787	17	sauce	sauce	NN
9936	3787	18	.	.	.
9936	3788	1	Serve	serve	VB
9936	3788	2	hot	hot	JJ
9936	3788	3	.	.	.
9936	3789	1	66	66	CD
9936	3789	2	.	.	.
9936	3790	1	PEAS	pea	VBN
9936	3790	2	PURÃ	PURÃ	NNS
9936	3790	3	�	�	NNS
9936	3790	4	E.--Many	e.--many	NN
9936	3790	5	persons	person	NNS
9936	3790	6	who	who	WP
9936	3790	7	can	can	MD
9936	3790	8	not	not	RB
9936	3790	9	eat	eat	VB
9936	3790	10	peas	pea	NNS
9936	3790	11	because	because	IN
9936	3790	12	of	of	IN
9936	3790	13	the	the	DT
9936	3790	14	coarse	coarse	JJ
9936	3790	15	outside	outside	JJ
9936	3790	16	skins	skin	NNS
9936	3790	17	are	be	VBP
9936	3790	18	able	able	JJ
9936	3790	19	to	to	TO
9936	3790	20	digest	digest	VB
9936	3790	21	them	-PRON-	PRP
9936	3790	22	in	in	IN
9936	3790	23	the	the	DT
9936	3790	24	form	form	NN
9936	3790	25	of	of	IN
9936	3790	26	a	a	DT
9936	3790	27	purÃ	purã	NN
9936	3790	28	©	©	NNP
9936	3790	29	e	e	NN
9936	3790	30	.	.	.
9936	3791	1	To	to	TO
9936	3791	2	prepare	prepare	VB
9936	3791	3	them	-PRON-	PRP
9936	3791	4	in	in	IN
9936	3791	5	this	this	DT
9936	3791	6	way	way	NN
9936	3791	7	,	,	,
9936	3791	8	boil	boil	VB
9936	3791	9	fresh	fresh	JJ
9936	3791	10	peas	pea	NNS
9936	3791	11	in	in	IN
9936	3791	12	the	the	DT
9936	3791	13	manner	manner	NN
9936	3791	14	explained	explain	VBN
9936	3791	15	in	in	IN
9936	3791	16	Art	art	NN
9936	3791	17	.	.	.
9936	3792	1	60	60	CD
9936	3792	2	.	.	.
9936	3793	1	When	when	WRB
9936	3793	2	they	-PRON-	PRP
9936	3793	3	are	be	VBP
9936	3793	4	tender	tender	JJ
9936	3793	5	,	,	,
9936	3793	6	force	force	VB
9936	3793	7	them	-PRON-	PRP
9936	3793	8	through	through	IN
9936	3793	9	a	a	DT
9936	3793	10	purÃ	purã	NN
9936	3793	11	©	©	NN
9936	3793	12	e	e	NN
9936	3793	13	sieve	sieve	NN
9936	3793	14	or	or	CC
9936	3793	15	a	a	DT
9936	3793	16	fine	fine	JJ
9936	3793	17	-	-	HYPH
9936	3793	18	mesh	mesh	NN
9936	3793	19	wire	wire	NN
9936	3793	20	sieve	sieve	NN
9936	3793	21	.	.	.
9936	3794	1	The	the	DT
9936	3794	2	pulp	pulp	NN
9936	3794	3	will	will	MD
9936	3794	4	pass	pass	VB
9936	3794	5	through	through	IN
9936	3794	6	the	the	DT
9936	3794	7	sieve	sieve	NN
9936	3794	8	,	,	,
9936	3794	9	but	but	CC
9936	3794	10	the	the	DT
9936	3794	11	coarse	coarse	JJ
9936	3794	12	skins	skin	NNS
9936	3794	13	will	will	MD
9936	3794	14	remain	remain	VB
9936	3794	15	.	.	.
9936	3795	1	The	the	DT
9936	3795	2	purÃ	purã	NN
9936	3795	3	©	©	NNP
9936	3795	4	e	e	NN
9936	3795	5	thus	thus	RB
9936	3795	6	made	make	VBN
9936	3795	7	may	may	MD
9936	3795	8	be	be	VB
9936	3795	9	used	use	VBN
9936	3795	10	for	for	IN
9936	3795	11	soup	soup	NN
9936	3795	12	or	or	CC
9936	3795	13	in	in	IN
9936	3795	14	the	the	DT
9936	3795	15	making	making	NN
9936	3795	16	of	of	IN
9936	3795	17	a	a	DT
9936	3795	18	soufflÃ	soufflÃ	NNP
9936	3795	19	©	©	NN
9936	3795	20	.	.	.
9936	3796	1	67	67	CD
9936	3796	2	.	.	.
9936	3797	1	PEAS	PEAS	NNP
9936	3797	2	SOUFFLÃ	SOUFFLÃ	NNP
9936	3797	3	�	�	NNP
9936	3797	4	.--Nothing	.--nothing	NN
9936	3797	5	in	in	IN
9936	3797	6	the	the	DT
9936	3797	7	way	way	NN
9936	3797	8	of	of	IN
9936	3797	9	peas	pea	NNS
9936	3797	10	is	be	VBZ
9936	3797	11	more	more	RBR
9936	3797	12	appetizing	appetizing	JJ
9936	3797	13	and	and	CC
9936	3797	14	at	at	IN
9936	3797	15	the	the	DT
9936	3797	16	same	same	JJ
9936	3797	17	time	time	NN
9936	3797	18	more	more	RBR
9936	3797	19	easily	easily	RB
9936	3797	20	digested	digest	VBN
9936	3797	21	than	than	IN
9936	3797	22	peas	pea	NNS
9936	3797	23	soufflÃ	soufflÃ	NNP
9936	3797	24	©	©	NNP
9936	3797	25	.	.	.
9936	3798	1	This	this	DT
9936	3798	2	may	may	MD
9936	3798	3	be	be	VB
9936	3798	4	baked	bake	VBN
9936	3798	5	in	in	IN
9936	3798	6	a	a	DT
9936	3798	7	large	large	JJ
9936	3798	8	baking	baking	NN
9936	3798	9	dish	dish	NN
9936	3798	10	,	,	,
9936	3798	11	or	or	CC
9936	3798	12	it	-PRON-	PRP
9936	3798	13	may	may	MD
9936	3798	14	be	be	VB
9936	3798	15	divided	divide	VBN
9936	3798	16	and	and	CC
9936	3798	17	baked	bake	VBN
9936	3798	18	in	in	IN
9936	3798	19	individual	individual	JJ
9936	3798	20	baking	baking	NN
9936	3798	21	dishes	dish	NNS
9936	3798	22	.	.	.
9936	3799	1	PEAS	PEAS	NNP
9936	3799	2	SOUFFLÃ	SOUFFLÃ	NNPS
9936	3799	3	�	�	NNS
9936	3799	4	(	(	-LRB-
9936	3799	5	Sufficient	sufficient	JJ
9936	3799	6	to	to	TO
9936	3799	7	Serve	serve	VB
9936	3799	8	Six	six	CD
9936	3799	9	)	)	-RRB-
9936	3799	10	2	2	CD
9936	3799	11	Tb	Tb	NNP
9936	3799	12	.	.	.
9936	3800	1	butter	butter	NN
9936	3800	2	2	2	CD
9936	3800	3	Tb	Tb	NNP
9936	3800	4	.	.	.
9936	3801	1	flour	flour	NN
9936	3801	2	1/2	1/2	CD
9936	3801	3	c.	c.	NN
9936	3801	4	milk	milk	NN
9936	3801	5	1	1	CD
9936	3801	6	c.	c.	NNP
9936	3801	7	peas	pea	NNS
9936	3801	8	purÃ	purã	IN
9936	3801	9	©	©	NNP
9936	3801	10	e	e	NNP
9936	3801	11	1/2	1/2	CD
9936	3801	12	tsp	tsp	NN
9936	3801	13	.	.	.
9936	3802	1	salt	salt	NNP
9936	3802	2	Dash	Dash	NNP
9936	3802	3	of	of	IN
9936	3802	4	pepper	pepper	NN
9936	3802	5	2	2	CD
9936	3802	6	eggs	egg	NNS
9936	3802	7	Melt	Melt	NNP
9936	3802	8	the	the	DT
9936	3802	9	butter	butter	NN
9936	3802	10	,	,	,
9936	3802	11	stir	stir	NN
9936	3802	12	in	in	IN
9936	3802	13	the	the	DT
9936	3802	14	flour	flour	NN
9936	3802	15	,	,	,
9936	3802	16	and	and	CC
9936	3802	17	add	add	VB
9936	3802	18	the	the	DT
9936	3802	19	heated	heated	JJ
9936	3802	20	milk	milk	NN
9936	3802	21	.	.	.
9936	3803	1	Cook	cook	VB
9936	3803	2	until	until	IN
9936	3803	3	the	the	DT
9936	3803	4	mixture	mixture	NN
9936	3803	5	thickens	thicken	VBZ
9936	3803	6	and	and	CC
9936	3803	7	then	then	RB
9936	3803	8	add	add	VB
9936	3803	9	the	the	DT
9936	3803	10	peas	pea	NNS
9936	3803	11	purÃ	purã	NN
9936	3803	12	©	©	NNP
9936	3803	13	e	e	NN
9936	3803	14	,	,	,
9936	3803	15	salt	salt	NN
9936	3803	16	,	,	,
9936	3803	17	and	and	CC
9936	3803	18	pepper	pepper	NN
9936	3803	19	.	.	.
9936	3804	1	Separate	separate	VB
9936	3804	2	the	the	DT
9936	3804	3	eggs	egg	NNS
9936	3804	4	,	,	,
9936	3804	5	beat	beat	VBD
9936	3804	6	the	the	DT
9936	3804	7	yolks	yolk	NNS
9936	3804	8	and	and	CC
9936	3804	9	add	add	VB
9936	3804	10	them	-PRON-	PRP
9936	3804	11	to	to	IN
9936	3804	12	the	the	DT
9936	3804	13	mixture	mixture	NN
9936	3804	14	,	,	,
9936	3804	15	and	and	CC
9936	3804	16	then	then	RB
9936	3804	17	fold	fold	VB
9936	3804	18	in	in	RB
9936	3804	19	the	the	DT
9936	3804	20	stiffly	stiffly	JJ
9936	3804	21	beaten	beat	VBN
9936	3804	22	whites	white	NNS
9936	3804	23	.	.	.
9936	3805	1	Pour	pour	VB
9936	3805	2	into	into	IN
9936	3805	3	a	a	DT
9936	3805	4	well	well	RB
9936	3805	5	-	-	HYPH
9936	3805	6	greased	grease	VBN
9936	3805	7	baking	baking	NN
9936	3805	8	dish	dish	NN
9936	3805	9	or	or	CC
9936	3805	10	individual	individual	JJ
9936	3805	11	baking	baking	NN
9936	3805	12	dishes	dish	NNS
9936	3805	13	,	,	,
9936	3805	14	place	place	NN
9936	3805	15	in	in	IN
9936	3805	16	a	a	DT
9936	3805	17	pan	pan	NN
9936	3805	18	of	of	IN
9936	3805	19	hot	hot	JJ
9936	3805	20	water	water	NN
9936	3805	21	,	,	,
9936	3805	22	and	and	CC
9936	3805	23	bake	bake	VB
9936	3805	24	in	in	RP
9936	3805	25	a	a	DT
9936	3805	26	slow	slow	JJ
9936	3805	27	oven	oven	NN
9936	3805	28	until	until	IN
9936	3805	29	set	set	NN
9936	3805	30	,	,	,
9936	3805	31	or	or	CC
9936	3805	32	for	for	IN
9936	3805	33	30	30	CD
9936	3805	34	or	or	CC
9936	3805	35	40	40	CD
9936	3805	36	minutes	minute	NNS
9936	3805	37	.	.	.
9936	3806	1	Serve	serve	VB
9936	3806	2	at	at	IN
9936	3806	3	once	once	RB
9936	3806	4	.	.	.
9936	3807	1	PEPPERS	pepper	NNS
9936	3807	2	AND	and	CC
9936	3807	3	THEIR	THEIR	NNP
9936	3807	4	PREPARATION	preparation	NN
9936	3807	5	68	68	CD
9936	3807	6	.	.	.
9936	3808	1	PEPPERS	pepper	NNS
9936	3808	2	are	be	VBP
9936	3808	3	one	one	CD
9936	3808	4	of	of	IN
9936	3808	5	the	the	DT
9936	3808	6	fruit	fruit	NN
9936	3808	7	vegetables	vegetable	NNS
9936	3808	8	.	.	.
9936	3809	1	Some	some	DT
9936	3809	2	varieties	variety	NNS
9936	3809	3	of	of	IN
9936	3809	4	them	-PRON-	PRP
9936	3809	5	are	be	VBP
9936	3809	6	dried	dry	VBN
9936	3809	7	and	and	CC
9936	3809	8	used	use	VBN
9936	3809	9	as	as	IN
9936	3809	10	a	a	DT
9936	3809	11	condiment	condiment	NN
9936	3809	12	,	,	,
9936	3809	13	that	that	RB
9936	3809	14	is	is	RB
9936	3809	15	,	,	,
9936	3809	16	to	to	TO
9936	3809	17	season	season	VB
9936	3809	18	or	or	CC
9936	3809	19	give	give	VB
9936	3809	20	relish	relish	NN
9936	3809	21	to	to	IN
9936	3809	22	food	food	NN
9936	3809	23	,	,	,
9936	3809	24	but	but	CC
9936	3809	25	as	as	IN
9936	3809	26	they	-PRON-	PRP
9936	3809	27	are	be	VBP
9936	3809	28	never	never	RB
9936	3809	29	used	use	VBN
9936	3809	30	as	as	IN
9936	3809	31	a	a	DT
9936	3809	32	vegetable	vegetable	NN
9936	3809	33	,	,	,
9936	3809	34	they	-PRON-	PRP
9936	3809	35	are	be	VBP
9936	3809	36	not	not	RB
9936	3809	37	included	include	VBN
9936	3809	38	here	here	RB
9936	3809	39	.	.	.
9936	3810	1	It	-PRON-	PRP
9936	3810	2	is	be	VBZ
9936	3810	3	the	the	DT
9936	3810	4	sweet	sweet	JJ
9936	3810	5	varieties	variety	NNS
9936	3810	6	of	of	IN
9936	3810	7	peppers	pepper	NNS
9936	3810	8	which	which	WDT
9936	3810	9	are	be	VBP
9936	3810	10	used	use	VBN
9936	3810	11	as	as	IN
9936	3810	12	vegetables	vegetable	NNS
9936	3810	13	and	and	CC
9936	3810	14	to	to	TO
9936	3810	15	which	which	WDT
9936	3810	16	reference	reference	NN
9936	3810	17	is	be	VBZ
9936	3810	18	made	make	VBN
9936	3810	19	in	in	IN
9936	3810	20	these	these	DT
9936	3810	21	discussions	discussion	NNS
9936	3810	22	.	.	.
9936	3811	1	They	-PRON-	PRP
9936	3811	2	are	be	VBP
9936	3811	3	valuable	valuable	JJ
9936	3811	4	chiefly	chiefly	RB
9936	3811	5	for	for	IN
9936	3811	6	two	two	CD
9936	3811	7	reasons	reason	NNS
9936	3811	8	:	:	:
9936	3811	9	to	to	TO
9936	3811	10	flavor	flavor	VB
9936	3811	11	various	various	JJ
9936	3811	12	kinds	kind	NNS
9936	3811	13	of	of	IN
9936	3811	14	dishes	dish	NNS
9936	3811	15	,	,	,
9936	3811	16	such	such	JJ
9936	3811	17	as	as	IN
9936	3811	18	entrÃ	entrÃ	NNP
9936	3811	19	©	©	NNP
9936	3811	20	es	es	NNP
9936	3811	21	,	,	,
9936	3811	22	salads	salad	NNS
9936	3811	23	,	,	,
9936	3811	24	etc	etc	FW
9936	3811	25	.	.	FW
9936	3811	26	,	,	,
9936	3811	27	and	and	CC
9936	3811	28	to	to	TO
9936	3811	29	make	make	VB
9936	3811	30	a	a	DT
9936	3811	31	dish	dish	NN
9936	3811	32	more	more	RBR
9936	3811	33	attractive	attractive	JJ
9936	3811	34	in	in	IN
9936	3811	35	appearance	appearance	NN
9936	3811	36	because	because	IN
9936	3811	37	of	of	IN
9936	3811	38	the	the	DT
9936	3811	39	contrast	contrast	NN
9936	3811	40	in	in	IN
9936	3811	41	color	color	NN
9936	3811	42	they	-PRON-	PRP
9936	3811	43	afford	afford	VBP
9936	3811	44	.	.	.
9936	3812	1	In	in	IN
9936	3812	2	food	food	NN
9936	3812	3	value	value	NN
9936	3812	4	,	,	,
9936	3812	5	they	-PRON-	PRP
9936	3812	6	are	be	VBP
9936	3812	7	about	about	RB
9936	3812	8	equal	equal	JJ
9936	3812	9	to	to	IN
9936	3812	10	the	the	DT
9936	3812	11	various	various	JJ
9936	3812	12	greens	green	NNS
9936	3812	13	,	,	,
9936	3812	14	but	but	CC
9936	3812	15	as	as	IN
9936	3812	16	a	a	DT
9936	3812	17	rule	rule	NN
9936	3812	18	such	such	JJ
9936	3812	19	small	small	JJ
9936	3812	20	quantities	quantity	NNS
9936	3812	21	of	of	IN
9936	3812	22	them	-PRON-	PRP
9936	3812	23	are	be	VBP
9936	3812	24	eaten	eat	VBN
9936	3812	25	that	that	IN
9936	3812	26	they	-PRON-	PRP
9936	3812	27	can	can	MD
9936	3812	28	not	not	RB
9936	3812	29	be	be	VB
9936	3812	30	regarded	regard	VBN
9936	3812	31	as	as	IN
9936	3812	32	a	a	DT
9936	3812	33	food	food	NN
9936	3812	34	.	.	.
9936	3813	1	69	69	CD
9936	3813	2	.	.	.
9936	3814	1	STUFFED	stuffed	VB
9936	3814	2	PEPPERS.--The	peppers.--the	IN
9936	3814	3	usual	usual	JJ
9936	3814	4	way	way	NN
9936	3814	5	of	of	IN
9936	3814	6	preparing	prepare	VBG
9936	3814	7	peppers	pepper	NNS
9936	3814	8	as	as	IN
9936	3814	9	a	a	DT
9936	3814	10	vegetable	vegetable	NN
9936	3814	11	is	be	VBZ
9936	3814	12	to	to	TO
9936	3814	13	stuff	stuff	VB
9936	3814	14	them	-PRON-	PRP
9936	3814	15	and	and	CC
9936	3814	16	then	then	RB
9936	3814	17	bake	bake	VB
9936	3814	18	them	-PRON-	PRP
9936	3814	19	,	,	,
9936	3814	20	when	when	WRB
9936	3814	21	they	-PRON-	PRP
9936	3814	22	will	will	MD
9936	3814	23	appear	appear	VB
9936	3814	24	as	as	IN
9936	3814	25	in	in	IN
9936	3814	26	Fig	Fig	NNP
9936	3814	27	.	.	.
9936	3815	1	14	14	CD
9936	3815	2	.	.	.
9936	3816	1	The	the	DT
9936	3816	2	stuffing	stuffing	NN
9936	3816	3	may	may	MD
9936	3816	4	be	be	VB
9936	3816	5	made	make	VBN
9936	3816	6	of	of	IN
9936	3816	7	various	various	JJ
9936	3816	8	kinds	kind	NNS
9936	3816	9	of	of	IN
9936	3816	10	material	material	NN
9936	3816	11	,	,	,
9936	3816	12	such	such	JJ
9936	3816	13	as	as	IN
9936	3816	14	pieces	piece	NNS
9936	3816	15	of	of	IN
9936	3816	16	meat	meat	NN
9936	3816	17	,	,	,
9936	3816	18	vegetables	vegetable	NNS
9936	3816	19	,	,	,
9936	3816	20	cereals	cereal	NNS
9936	3816	21	,	,	,
9936	3816	22	etc	etc	FW
9936	3816	23	.	.	FW
9936	3816	24	,	,	,
9936	3816	25	and	and	CC
9936	3816	26	so	so	RB
9936	3816	27	affords	afford	VBZ
9936	3816	28	an	an	DT
9936	3816	29	excellent	excellent	JJ
9936	3816	30	way	way	NN
9936	3816	31	to	to	TO
9936	3816	32	utilize	utilize	VB
9936	3816	33	left	left	JJ
9936	3816	34	-	-	HYPH
9936	3816	35	overs	over	NNS
9936	3816	36	of	of	IN
9936	3816	37	any	any	DT
9936	3816	38	of	of	IN
9936	3816	39	these	these	DT
9936	3816	40	foods	food	NNS
9936	3816	41	.	.	.
9936	3817	1	Two	two	CD
9936	3817	2	recipes	recipe	NNS
9936	3817	3	for	for	IN
9936	3817	4	stuffing	stuff	VBG
9936	3817	5	are	be	VBP
9936	3817	6	here	here	RB
9936	3817	7	given	give	VBN
9936	3817	8	,	,	,
9936	3817	9	and	and	CC
9936	3817	10	either	either	CC
9936	3817	11	one	one	PRP
9936	3817	12	may	may	MD
9936	3817	13	be	be	VB
9936	3817	14	used	use	VBN
9936	3817	15	with	with	IN
9936	3817	16	equally	equally	RB
9936	3817	17	good	good	JJ
9936	3817	18	results	result	NNS
9936	3817	19	.	.	.
9936	3818	1	[	[	-LRB-
9936	3818	2	Illustration	illustration	NN
9936	3818	3	:	:	:
9936	3818	4	FIG	FIG	NNP
9936	3818	5	.	.	.
9936	3819	1	14	14	CD
9936	3819	2	]	]	-RRB-
9936	3819	3	To	to	TO
9936	3819	4	prepare	prepare	VB
9936	3819	5	peppers	pepper	NNS
9936	3819	6	for	for	IN
9936	3819	7	stuffing	stuffing	NN
9936	3819	8	,	,	,
9936	3819	9	wash	wash	VB
9936	3819	10	them	-PRON-	PRP
9936	3819	11	in	in	IN
9936	3819	12	cold	cold	JJ
9936	3819	13	water	water	NN
9936	3819	14	and	and	CC
9936	3819	15	remove	remove	VB
9936	3819	16	the	the	DT
9936	3819	17	tops	top	NNS
9936	3819	18	by	by	IN
9936	3819	19	cutting	cut	VBG
9936	3819	20	around	around	IN
9936	3819	21	the	the	DT
9936	3819	22	peppers	pepper	NNS
9936	3819	23	a	a	DT
9936	3819	24	short	short	JJ
9936	3819	25	distance	distance	NN
9936	3819	26	from	from	IN
9936	3819	27	the	the	DT
9936	3819	28	stem	stem	NN
9936	3819	29	.	.	.
9936	3820	1	Remove	remove	VB
9936	3820	2	the	the	DT
9936	3820	3	pulp	pulp	NN
9936	3820	4	and	and	CC
9936	3820	5	seeds	seed	NNS
9936	3820	6	from	from	IN
9936	3820	7	the	the	DT
9936	3820	8	inside	inside	NN
9936	3820	9	,	,	,
9936	3820	10	and	and	CC
9936	3820	11	wash	wash	VB
9936	3820	12	the	the	DT
9936	3820	13	peppers	pepper	NNS
9936	3820	14	thoroughly	thoroughly	RB
9936	3820	15	to	to	TO
9936	3820	16	make	make	VB
9936	3820	17	sure	sure	JJ
9936	3820	18	that	that	IN
9936	3820	19	no	no	DT
9936	3820	20	loose	loose	JJ
9936	3820	21	seeds	seed	NNS
9936	3820	22	remain	remain	VBP
9936	3820	23	.	.	.
9936	3821	1	Fill	fill	VB
9936	3821	2	with	with	IN
9936	3821	3	the	the	DT
9936	3821	4	desired	desire	VBN
9936	3821	5	stuffing	stuffing	NN
9936	3821	6	,	,	,
9936	3821	7	place	place	NN
9936	3821	8	in	in	IN
9936	3821	9	a	a	DT
9936	3821	10	shallow	shallow	JJ
9936	3821	11	pan	pan	NN
9936	3821	12	with	with	IN
9936	3821	13	a	a	DT
9936	3821	14	small	small	JJ
9936	3821	15	amount	amount	NN
9936	3821	16	of	of	IN
9936	3821	17	water	water	NN
9936	3821	18	,	,	,
9936	3821	19	and	and	CC
9936	3821	20	bake	bake	VB
9936	3821	21	until	until	IN
9936	3821	22	the	the	DT
9936	3821	23	peppers	pepper	NNS
9936	3821	24	are	be	VBP
9936	3821	25	soft	soft	JJ
9936	3821	26	enough	enough	RB
9936	3821	27	to	to	TO
9936	3821	28	be	be	VB
9936	3821	29	pierced	pierce	VBN
9936	3821	30	with	with	IN
9936	3821	31	a	a	DT
9936	3821	32	fork	fork	NN
9936	3821	33	.	.	.
9936	3822	1	The	the	DT
9936	3822	2	water	water	NN
9936	3822	3	permits	permit	VBZ
9936	3822	4	the	the	DT
9936	3822	5	peppers	pepper	NNS
9936	3822	6	to	to	TO
9936	3822	7	steam	steam	VB
9936	3822	8	during	during	IN
9936	3822	9	the	the	DT
9936	3822	10	first	first	JJ
9936	3822	11	part	part	NN
9936	3822	12	of	of	IN
9936	3822	13	the	the	DT
9936	3822	14	cooking	cooking	NN
9936	3822	15	.	.	.
9936	3823	1	Serve	serve	VB
9936	3823	2	hot	hot	JJ
9936	3823	3	.	.	.
9936	3824	1	STUFFING	stuff	VBG
9936	3824	2	NO	NO	NNP
9936	3824	3	.	.	.
9936	3825	1	1	1	LS
9936	3825	2	(	(	-LRB-
9936	3825	3	Sufficient	sufficient	JJ
9936	3825	4	for	for	IN
9936	3825	5	Six	six	CD
9936	3825	6	Peppers	Peppers	NNPS
9936	3825	7	)	)	-RRB-
9936	3825	8	2	2	CD
9936	3825	9	Tb	tb	NN
9936	3825	10	.	.	.
9936	3826	1	ham	ham	NNP
9936	3826	2	fat	fat	NNP
9936	3826	3	1	1	CD
9936	3826	4	small	small	JJ
9936	3826	5	chopped	chop	VBN
9936	3826	6	onion	onion	NN
9936	3826	7	1/2	1/2	CD
9936	3826	8	tsp	tsp	NN
9936	3826	9	.	.	.
9936	3827	1	salt	salt	NNP
9936	3827	2	Dash	Dash	NNP
9936	3827	3	of	of	IN
9936	3827	4	pepper	pepper	NN
9936	3827	5	1	1	CD
9936	3827	6	-	-	SYM
9936	3827	7	1/2	1/2	CD
9936	3827	8	c.	c.	NN
9936	3827	9	steamed	steamed	NNP
9936	3827	10	rice	rice	NNP
9936	3827	11	1/2	1/2	CD
9936	3827	12	c.	c.	NN
9936	3827	13	bread	bread	NN
9936	3827	14	crumbs	crumb	VBZ
9936	3827	15	1/2	1/2	CD
9936	3827	16	c.	c.	NN
9936	3827	17	finely	finely	RB
9936	3827	18	chopped	chop	VBN
9936	3827	19	boiled	boil	VBN
9936	3827	20	ham	ham	NN
9936	3827	21	Milk	Milk	NNP
9936	3827	22	Melt	Melt	NNP
9936	3827	23	the	the	DT
9936	3827	24	fat	fat	NN
9936	3827	25	in	in	IN
9936	3827	26	a	a	DT
9936	3827	27	frying	fry	VBG
9936	3827	28	pan	pan	NN
9936	3827	29	,	,	,
9936	3827	30	add	add	VB
9936	3827	31	the	the	DT
9936	3827	32	onion	onion	NN
9936	3827	33	,	,	,
9936	3827	34	salt	salt	NN
9936	3827	35	,	,	,
9936	3827	36	and	and	CC
9936	3827	37	pepper	pepper	NN
9936	3827	38	,	,	,
9936	3827	39	and	and	CC
9936	3827	40	heat	heat	VBP
9936	3827	41	together	together	RB
9936	3827	42	for	for	IN
9936	3827	43	several	several	JJ
9936	3827	44	minutes	minute	NNS
9936	3827	45	.	.	.
9936	3828	1	Add	add	VB
9936	3828	2	the	the	DT
9936	3828	3	rice	rice	NN
9936	3828	4	,	,	,
9936	3828	5	bread	bread	NN
9936	3828	6	crumbs	crumb	NNS
9936	3828	7	,	,	,
9936	3828	8	and	and	CC
9936	3828	9	ham	ham	NN
9936	3828	10	,	,	,
9936	3828	11	and	and	CC
9936	3828	12	moisten	moisten	VB
9936	3828	13	with	with	IN
9936	3828	14	milk	milk	NN
9936	3828	15	until	until	IN
9936	3828	16	the	the	DT
9936	3828	17	mixture	mixture	NN
9936	3828	18	is	be	VBZ
9936	3828	19	of	of	IN
9936	3828	20	the	the	DT
9936	3828	21	right	right	JJ
9936	3828	22	consistency	consistency	NN
9936	3828	23	.	.	.
9936	3829	1	Use	use	NN
9936	3829	2	to	to	TO
9936	3829	3	fill	fill	VB
9936	3829	4	the	the	DT
9936	3829	5	peppers	pepper	NNS
9936	3829	6	.	.	.
9936	3830	1	STUFFING	stuff	VBG
9936	3830	2	NO	NO	NNP
9936	3830	3	.	.	.
9936	3831	1	2	2	LS
9936	3831	2	(	(	-LRB-
9936	3831	3	Sufficient	sufficient	JJ
9936	3831	4	for	for	IN
9936	3831	5	Six	six	CD
9936	3831	6	Peppers	Peppers	NNPS
9936	3831	7	)	)	-RRB-
9936	3831	8	2	2	CD
9936	3831	9	Tb	tb	NN
9936	3831	10	.	.	.
9936	3832	1	butter	butter	NN
9936	3832	2	1	1	CD
9936	3832	3	onion	onion	NN
9936	3832	4	,	,	,
9936	3832	5	chopped	chop	VBD
9936	3832	6	1/2	1/2	CD
9936	3832	7	tsp	tsp	NN
9936	3832	8	.	.	.
9936	3833	1	salt	salt	NNP
9936	3833	2	Dash	Dash	NNP
9936	3833	3	of	of	IN
9936	3833	4	pepper	pepper	NN
9936	3833	5	2	2	CD
9936	3833	6	c.	c.	NN
9936	3833	7	stale	stale	JJ
9936	3833	8	bread	bread	NN
9936	3833	9	crumbs	crumb	VBZ
9936	3833	10	2	2	CD
9936	3833	11	Tb	Tb	NNP
9936	3833	12	.	.	.
9936	3834	1	chopped	chopped	NNP
9936	3834	2	parsley	parsley	NNP
9936	3834	3	1	1	CD
9936	3834	4	tsp	tsp	NN
9936	3834	5	.	.	.
9936	3835	1	celery	celery	JJ
9936	3835	2	salt	salt	NN
9936	3835	3	Milk	milk	NN
9936	3835	4	Melt	Melt	NNP
9936	3835	5	the	the	DT
9936	3835	6	butter	butter	NN
9936	3835	7	in	in	IN
9936	3835	8	a	a	DT
9936	3835	9	frying	fry	VBG
9936	3835	10	pan	pan	NN
9936	3835	11	,	,	,
9936	3835	12	add	add	VB
9936	3835	13	the	the	DT
9936	3835	14	chopped	chop	VBN
9936	3835	15	onion	onion	NN
9936	3835	16	,	,	,
9936	3835	17	salt	salt	NN
9936	3835	18	,	,	,
9936	3835	19	and	and	CC
9936	3835	20	pepper	pepper	NN
9936	3835	21	,	,	,
9936	3835	22	and	and	CC
9936	3835	23	heat	heat	VB
9936	3835	24	together	together	RB
9936	3835	25	.	.	.
9936	3836	1	To	to	IN
9936	3836	2	this	this	DT
9936	3836	3	add	add	VB
9936	3836	4	the	the	DT
9936	3836	5	bread	bread	NN
9936	3836	6	crumbs	crumb	NNS
9936	3836	7	,	,	,
9936	3836	8	chopped	chop	VBD
9936	3836	9	parsley	parsley	NN
9936	3836	10	,	,	,
9936	3836	11	and	and	CC
9936	3836	12	celery	celery	NN
9936	3836	13	salt	salt	NN
9936	3836	14	,	,	,
9936	3836	15	and	and	CC
9936	3836	16	moisten	moisten	VB
9936	3836	17	with	with	IN
9936	3836	18	enough	enough	JJ
9936	3836	19	milk	milk	NN
9936	3836	20	to	to	TO
9936	3836	21	make	make	VB
9936	3836	22	the	the	DT
9936	3836	23	stuffing	stuffing	NN
9936	3836	24	of	of	IN
9936	3836	25	the	the	DT
9936	3836	26	right	right	JJ
9936	3836	27	consistency	consistency	NN
9936	3836	28	.	.	.
9936	3837	1	Use	use	VB
9936	3837	2	to	to	IN
9936	3837	3	stuff	stuff	NN
9936	3837	4	peppers	pepper	NNS
9936	3837	5	.	.	.
9936	3838	1	POTATOES	potato	NNS
9936	3838	2	AND	and	CC
9936	3838	3	THEIR	their	NN
9936	3838	4	PREPARATION	preparation	NN
9936	3838	5	WHITE	WHITE	NNP
9936	3838	6	POTATOES	POTATOES	NNP
9936	3838	7	70	70	CD
9936	3838	8	.	.	.
9936	3839	1	WHITE	white	JJ
9936	3839	2	POTATOES	potato	NNS
9936	3839	3	,	,	,
9936	3839	4	popularly	popularly	RB
9936	3839	5	called	call	VBN
9936	3839	6	_	_	NNP
9936	3839	7	Irish	irish	JJ
9936	3839	8	potatoes	potato	NNS
9936	3839	9	_	_	NNP
9936	3839	10	because	because	IN
9936	3839	11	they	-PRON-	PRP
9936	3839	12	are	be	VBP
9936	3839	13	a	a	DT
9936	3839	14	staple	staple	JJ
9936	3839	15	food	food	NN
9936	3839	16	in	in	IN
9936	3839	17	Ireland	Ireland	NNP
9936	3839	18	,	,	,
9936	3839	19	belong	belong	VBP
9936	3839	20	to	to	IN
9936	3839	21	the	the	DT
9936	3839	22	class	class	NN
9936	3839	23	of	of	IN
9936	3839	24	tuber	tuber	NNP
9936	3839	25	vegetables	vegetable	NNS
9936	3839	26	.	.	.
9936	3840	1	They	-PRON-	PRP
9936	3840	2	form	form	VBP
9936	3840	3	such	such	PDT
9936	3840	4	an	an	DT
9936	3840	5	extensive	extensive	JJ
9936	3840	6	part	part	NN
9936	3840	7	of	of	IN
9936	3840	8	the	the	DT
9936	3840	9	diets	diet	NNS
9936	3840	10	of	of	IN
9936	3840	11	the	the	DT
9936	3840	12	majority	majority	NN
9936	3840	13	of	of	IN
9936	3840	14	people	people	NNS
9936	3840	15	that	that	IN
9936	3840	16	they	-PRON-	PRP
9936	3840	17	are	be	VBP
9936	3840	18	generally	generally	RB
9936	3840	19	considered	consider	VBN
9936	3840	20	the	the	DT
9936	3840	21	most	most	RBS
9936	3840	22	important	important	JJ
9936	3840	23	vegetable	vegetable	NN
9936	3840	24	used	use	VBN
9936	3840	25	by	by	IN
9936	3840	26	civilized	civilized	JJ
9936	3840	27	man	man	NN
9936	3840	28	.	.	.
9936	3841	1	They	-PRON-	PRP
9936	3841	2	are	be	VBP
9936	3841	3	usually	usually	RB
9936	3841	4	roundish	roundish	JJ
9936	3841	5	or	or	CC
9936	3841	6	oblong	oblong	JJ
9936	3841	7	in	in	IN
9936	3841	8	shape	shape	NN
9936	3841	9	and	and	CC
9936	3841	10	have	have	VB
9936	3841	11	a	a	DT
9936	3841	12	whitish	whitish	JJ
9936	3841	13	interior	interior	NN
9936	3841	14	and	and	CC
9936	3841	15	a	a	DT
9936	3841	16	darker	darker	RBR
9936	3841	17	colored	colored	JJ
9936	3841	18	skin	skin	NN
9936	3841	19	.	.	.
9936	3842	1	71	71	CD
9936	3842	2	.	.	.
9936	3843	1	FOOD	food	NN
9936	3843	2	VALUE	value	NN
9936	3843	3	OF	of	IN
9936	3843	4	POTATOES.--In	POTATOES.--In	NNP
9936	3843	5	food	food	NN
9936	3843	6	value	value	NN
9936	3843	7	,	,	,
9936	3843	8	Irish	irish	JJ
9936	3843	9	potatoes	potato	NNS
9936	3843	10	are	be	VBP
9936	3843	11	comparatively	comparatively	RB
9936	3843	12	high	high	JJ
9936	3843	13	,	,	,
9936	3843	14	being	be	VBG
9936	3843	15	in	in	IN
9936	3843	16	this	this	DT
9936	3843	17	respect	respect	NN
9936	3843	18	about	about	RB
9936	3843	19	two	two	CD
9936	3843	20	and	and	CC
9936	3843	21	one	one	CD
9936	3843	22	-	-	HYPH
9936	3843	23	half	half	NN
9936	3843	24	times	time	NNS
9936	3843	25	as	as	RB
9936	3843	26	great	great	JJ
9936	3843	27	as	as	IN
9936	3843	28	an	an	DT
9936	3843	29	equal	equal	JJ
9936	3843	30	weight	weight	NN
9936	3843	31	of	of	IN
9936	3843	32	cabbage	cabbage	NN
9936	3843	33	,	,	,
9936	3843	34	but	but	CC
9936	3843	35	not	not	RB
9936	3843	36	quite	quite	RB
9936	3843	37	twice	twice	RB
9936	3843	38	as	as	RB
9936	3843	39	great	great	JJ
9936	3843	40	as	as	IN
9936	3843	41	the	the	DT
9936	3843	42	various	various	JJ
9936	3843	43	root	root	NN
9936	3843	44	vegetables	vegetable	NNS
9936	3843	45	,	,	,
9936	3843	46	such	such	JJ
9936	3843	47	as	as	IN
9936	3843	48	carrots	carrot	NNS
9936	3843	49	,	,	,
9936	3843	50	parsnips	parsnip	NNS
9936	3843	51	,	,	,
9936	3843	52	etc	etc	FW
9936	3843	53	.	.	.
9936	3844	1	The	the	DT
9936	3844	2	largest	large	JJS
9936	3844	3	amount	amount	NN
9936	3844	4	of	of	IN
9936	3844	5	this	this	DT
9936	3844	6	food	food	NN
9936	3844	7	value	value	NN
9936	3844	8	occurs	occur	VBZ
9936	3844	9	as	as	IN
9936	3844	10	carbohydrate	carbohydrate	NN
9936	3844	11	in	in	IN
9936	3844	12	the	the	DT
9936	3844	13	form	form	NN
9936	3844	14	of	of	IN
9936	3844	15	starch	starch	NN
9936	3844	16	,	,	,
9936	3844	17	there	there	EX
9936	3844	18	being	be	VBG
9936	3844	19	almost	almost	RB
9936	3844	20	no	no	DT
9936	3844	21	fat	fat	JJ
9936	3844	22	and	and	CC
9936	3844	23	very	very	RB
9936	3844	24	little	little	JJ
9936	3844	25	protein	protein	NN
9936	3844	26	in	in	IN
9936	3844	27	potatoes	potato	NNS
9936	3844	28	.	.	.
9936	3845	1	The	the	DT
9936	3845	2	starch	starch	NN
9936	3845	3	granules	granule	NNS
9936	3845	4	of	of	IN
9936	3845	5	potatoes	potato	NNS
9936	3845	6	are	be	VBP
9936	3845	7	larger	large	JJR
9936	3845	8	than	than	IN
9936	3845	9	the	the	DT
9936	3845	10	starch	starch	NN
9936	3845	11	granules	granule	NNS
9936	3845	12	of	of	IN
9936	3845	13	any	any	DT
9936	3845	14	of	of	IN
9936	3845	15	the	the	DT
9936	3845	16	cereals	cereal	NNS
9936	3845	17	,	,	,
9936	3845	18	the	the	DT
9936	3845	19	class	class	NN
9936	3845	20	of	of	IN
9936	3845	21	foods	food	NNS
9936	3845	22	highest	highest	RBS
9936	3845	23	in	in	IN
9936	3845	24	this	this	DT
9936	3845	25	food	food	NN
9936	3845	26	substance	substance	NN
9936	3845	27	,	,	,
9936	3845	28	and	and	CC
9936	3845	29	it	-PRON-	PRP
9936	3845	30	is	be	VBZ
9936	3845	31	the	the	DT
9936	3845	32	proper	proper	JJ
9936	3845	33	cooking	cooking	NN
9936	3845	34	of	of	IN
9936	3845	35	this	this	DT
9936	3845	36	starch	starch	NN
9936	3845	37	that	that	WDT
9936	3845	38	makes	make	VBZ
9936	3845	39	potatoes	potato	NNS
9936	3845	40	dry	dry	JJ
9936	3845	41	and	and	CC
9936	3845	42	mealy	mealy	NNP
9936	3845	43	.	.	.
9936	3846	1	Potatoes	potato	NNS
9936	3846	2	also	also	RB
9936	3846	3	contain	contain	VBP
9936	3846	4	a	a	DT
9936	3846	5	large	large	JJ
9936	3846	6	amount	amount	NN
9936	3846	7	of	of	IN
9936	3846	8	mineral	mineral	NN
9936	3846	9	salts	salt	NNS
9936	3846	10	,	,	,
9936	3846	11	much	much	JJ
9936	3846	12	of	of	IN
9936	3846	13	which	which	WDT
9936	3846	14	lies	lie	VBZ
9936	3846	15	directly	directly	RB
9936	3846	16	under	under	IN
9936	3846	17	the	the	DT
9936	3846	18	skin	skin	NN
9936	3846	19	.	.	.
9936	3847	1	Therefore	therefore	RB
9936	3847	2	,	,	,
9936	3847	3	the	the	DT
9936	3847	4	most	most	RBS
9936	3847	5	economical	economical	JJ
9936	3847	6	way	way	NN
9936	3847	7	in	in	IN
9936	3847	8	which	which	WDT
9936	3847	9	to	to	TO
9936	3847	10	prepare	prepare	VB
9936	3847	11	potatoes	potato	NNS
9936	3847	12	is	be	VBZ
9936	3847	13	to	to	TO
9936	3847	14	cook	cook	VB
9936	3847	15	them	-PRON-	PRP
9936	3847	16	with	with	IN
9936	3847	17	the	the	DT
9936	3847	18	skins	skin	NNS
9936	3847	19	on	on	IN
9936	3847	20	,	,	,
9936	3847	21	for	for	IN
9936	3847	22	then	then	RB
9936	3847	23	all	all	DT
9936	3847	24	of	of	IN
9936	3847	25	the	the	DT
9936	3847	26	mineral	mineral	NN
9936	3847	27	salts	salt	NNS
9936	3847	28	are	be	VBP
9936	3847	29	retained	retain	VBN
9936	3847	30	and	and	CC
9936	3847	31	none	none	NN
9936	3847	32	of	of	IN
9936	3847	33	the	the	DT
9936	3847	34	material	material	NN
9936	3847	35	is	be	VBZ
9936	3847	36	wasted	waste	VBN
9936	3847	37	.	.	.
9936	3848	1	72	72	CD
9936	3848	2	.	.	.
9936	3849	1	SELECTION	selection	VB
9936	3849	2	OF	of	IN
9936	3849	3	POTATOES.--The	potatoes.--the	IN
9936	3849	4	new	new	JJ
9936	3849	5	potato	potato	NN
9936	3849	6	crop	crop	NN
9936	3849	7	begins	begin	VBZ
9936	3849	8	to	to	TO
9936	3849	9	come	come	VB
9936	3849	10	into	into	IN
9936	3849	11	the	the	DT
9936	3849	12	market	market	NN
9936	3849	13	during	during	IN
9936	3849	14	the	the	DT
9936	3849	15	summer	summer	NN
9936	3849	16	,	,	,
9936	3849	17	when	when	WRB
9936	3849	18	potatoes	potato	NNS
9936	3849	19	are	be	VBP
9936	3849	20	especially	especially	RB
9936	3849	21	appetizing	appetize	VBG
9936	3849	22	.	.	.
9936	3850	1	However	however	RB
9936	3850	2	,	,	,
9936	3850	3	as	as	IN
9936	3850	4	potatoes	potato	NNS
9936	3850	5	can	can	MD
9936	3850	6	be	be	VB
9936	3850	7	easily	easily	RB
9936	3850	8	stored	store	VBN
9936	3850	9	and	and	CC
9936	3850	10	kept	keep	VBD
9936	3850	11	very	very	RB
9936	3850	12	well	well	RB
9936	3850	13	for	for	IN
9936	3850	14	a	a	DT
9936	3850	15	considerable	considerable	JJ
9936	3850	16	time	time	NN
9936	3850	17	,	,	,
9936	3850	18	they	-PRON-	PRP
9936	3850	19	form	form	VBP
9936	3850	20	a	a	DT
9936	3850	21	large	large	JJ
9936	3850	22	part	part	NN
9936	3850	23	of	of	IN
9936	3850	24	the	the	DT
9936	3850	25	winter	winter	NN
9936	3850	26	food	food	NN
9936	3850	27	supply	supply	NN
9936	3850	28	.	.	.
9936	3851	1	If	if	IN
9936	3851	2	there	there	EX
9936	3851	3	is	be	VBZ
9936	3851	4	sufficient	sufficient	JJ
9936	3851	5	storage	storage	NN
9936	3851	6	space	space	NN
9936	3851	7	,	,	,
9936	3851	8	it	-PRON-	PRP
9936	3851	9	is	be	VBZ
9936	3851	10	a	a	DT
9936	3851	11	wise	wise	JJ
9936	3851	12	plan	plan	NN
9936	3851	13	to	to	TO
9936	3851	14	buy	buy	VB
9936	3851	15	a	a	DT
9936	3851	16	large	large	JJ
9936	3851	17	enough	enough	JJ
9936	3851	18	supply	supply	NN
9936	3851	19	of	of	IN
9936	3851	20	potatoes	potato	NNS
9936	3851	21	in	in	IN
9936	3851	22	the	the	DT
9936	3851	23	fall	fall	NN
9936	3851	24	to	to	TO
9936	3851	25	last	last	VB
9936	3851	26	for	for	IN
9936	3851	27	several	several	JJ
9936	3851	28	months	month	NNS
9936	3851	29	and	and	CC
9936	3851	30	then	then	RB
9936	3851	31	to	to	TO
9936	3851	32	store	store	VB
9936	3851	33	them	-PRON-	PRP
9936	3851	34	for	for	IN
9936	3851	35	the	the	DT
9936	3851	36	winter	winter	NN
9936	3851	37	.	.	.
9936	3852	1	However	however	RB
9936	3852	2	,	,	,
9936	3852	3	when	when	WRB
9936	3852	4	this	this	DT
9936	3852	5	is	be	VBZ
9936	3852	6	done	do	VBN
9936	3852	7	,	,	,
9936	3852	8	care	care	NN
9936	3852	9	should	should	MD
9936	3852	10	be	be	VB
9936	3852	11	taken	take	VBN
9936	3852	12	in	in	IN
9936	3852	13	the	the	DT
9936	3852	14	selection	selection	NN
9936	3852	15	.	.	.
9936	3853	1	In	in	IN
9936	3853	2	the	the	DT
9936	3853	3	first	first	JJ
9936	3853	4	place	place	NN
9936	3853	5	,	,	,
9936	3853	6	the	the	DT
9936	3853	7	outside	outside	JJ
9936	3853	8	skin	skin	NN
9936	3853	9	should	should	MD
9936	3853	10	be	be	VB
9936	3853	11	smooth	smooth	JJ
9936	3853	12	and	and	CC
9936	3853	13	not	not	RB
9936	3853	14	scaly	scaly	NNP
9936	3853	15	.	.	.
9936	3854	1	Then	then	RB
9936	3854	2	,	,	,
9936	3854	3	if	if	IN
9936	3854	4	possible	possible	JJ
9936	3854	5	,	,	,
9936	3854	6	potatoes	potato	NNS
9936	3854	7	of	of	IN
9936	3854	8	medium	medium	JJ
9936	3854	9	size	size	NN
9936	3854	10	should	should	MD
9936	3854	11	be	be	VB
9936	3854	12	selected	select	VBN
9936	3854	13	,	,	,
9936	3854	14	rather	rather	RB
9936	3854	15	than	than	IN
9936	3854	16	small	small	JJ
9936	3854	17	ones	one	NNS
9936	3854	18	or	or	CC
9936	3854	19	large	large	JJ
9936	3854	20	ones	one	NNS
9936	3854	21	.	.	.
9936	3855	1	The	the	DT
9936	3855	2	small	small	JJ
9936	3855	3	ones	one	NNS
9936	3855	4	are	be	VBP
9936	3855	5	not	not	RB
9936	3855	6	so	so	RB
9936	3855	7	satisfactory	satisfactory	JJ
9936	3855	8	,	,	,
9936	3855	9	because	because	IN
9936	3855	10	of	of	IN
9936	3855	11	the	the	DT
9936	3855	12	greater	great	JJR
9936	3855	13	proportion	proportion	NN
9936	3855	14	of	of	IN
9936	3855	15	waste	waste	NN
9936	3855	16	in	in	IN
9936	3855	17	peeling	peeling	NN
9936	3855	18	,	,	,
9936	3855	19	while	while	IN
9936	3855	20	the	the	DT
9936	3855	21	very	very	RB
9936	3855	22	large	large	JJ
9936	3855	23	ones	one	NNS
9936	3855	24	are	be	VBP
9936	3855	25	apt	apt	JJ
9936	3855	26	to	to	TO
9936	3855	27	have	have	VB
9936	3855	28	a	a	DT
9936	3855	29	hollow	hollow	JJ
9936	3855	30	space	space	NN
9936	3855	31	in	in	IN
9936	3855	32	the	the	DT
9936	3855	33	center	center	NN
9936	3855	34	.	.	.
9936	3856	1	To	to	TO
9936	3856	2	judge	judge	VB
9936	3856	3	the	the	DT
9936	3856	4	quality	quality	NN
9936	3856	5	of	of	IN
9936	3856	6	potatoes	potato	NNS
9936	3856	7	,	,	,
9936	3856	8	a	a	DT
9936	3856	9	few	few	JJ
9936	3856	10	of	of	IN
9936	3856	11	those	those	DT
9936	3856	12	to	to	TO
9936	3856	13	be	be	VB
9936	3856	14	purchased	purchase	VBN
9936	3856	15	should	should	MD
9936	3856	16	be	be	VB
9936	3856	17	secured	secure	VBN
9936	3856	18	and	and	CC
9936	3856	19	cooked	cook	VBN
9936	3856	20	before	before	IN
9936	3856	21	a	a	DT
9936	3856	22	large	large	JJ
9936	3856	23	number	number	NN
9936	3856	24	of	of	IN
9936	3856	25	them	-PRON-	PRP
9936	3856	26	are	be	VBP
9936	3856	27	bought	buy	VBN
9936	3856	28	.	.	.
9936	3857	1	The	the	DT
9936	3857	2	soil	soil	NN
9936	3857	3	and	and	CC
9936	3857	4	climatic	climatic	JJ
9936	3857	5	conditions	condition	NNS
9936	3857	6	affect	affect	VBP
9936	3857	7	the	the	DT
9936	3857	8	quality	quality	NN
9936	3857	9	of	of	IN
9936	3857	10	potatoes	potato	NNS
9936	3857	11	to	to	IN
9936	3857	12	such	such	PDT
9936	3857	13	an	an	DT
9936	3857	14	extent	extent	NN
9936	3857	15	that	that	IN
9936	3857	16	a	a	DT
9936	3857	17	particular	particular	JJ
9936	3857	18	kind	kind	NN
9936	3857	19	of	of	IN
9936	3857	20	potato	potato	NN
9936	3857	21	which	which	WDT
9936	3857	22	may	may	MD
9936	3857	23	have	have	VB
9936	3857	24	been	be	VBN
9936	3857	25	excellent	excellent	JJ
9936	3857	26	last	last	JJ
9936	3857	27	year	year	NN
9936	3857	28	may	may	MD
9936	3857	29	be	be	VB
9936	3857	30	entirely	entirely	RB
9936	3857	31	different	different	JJ
9936	3857	32	in	in	IN
9936	3857	33	quality	quality	NN
9936	3857	34	this	this	DT
9936	3857	35	year	year	NN
9936	3857	36	.	.	.
9936	3858	1	A	a	DT
9936	3858	2	housewife	housewife	NN
9936	3858	3	can	can	MD
9936	3858	4	not	not	RB
9936	3858	5	,	,	,
9936	3858	6	therefore	therefore	RB
9936	3858	7	,	,	,
9936	3858	8	be	be	VB
9936	3858	9	guided	guide	VBN
9936	3858	10	entirely	entirely	RB
9936	3858	11	by	by	IN
9936	3858	12	her	-PRON-	PRP$
9936	3858	13	previous	previous	JJ
9936	3858	14	knowledge	knowledge	NN
9936	3858	15	of	of	IN
9936	3858	16	a	a	DT
9936	3858	17	certain	certain	JJ
9936	3858	18	kind	kind	NN
9936	3858	19	of	of	IN
9936	3858	20	potato	potato	NN
9936	3858	21	.	.	.
9936	3859	1	73	73	CD
9936	3859	2	.	.	.
9936	3860	1	CARE	care	NN
9936	3860	2	OF	of	IN
9936	3860	3	POTATOES.--Potatoes	potatoes.--potatoe	NNS
9936	3860	4	bought	buy	VBN
9936	3860	5	in	in	IN
9936	3860	6	quantity	quantity	NN
9936	3860	7	should	should	MD
9936	3860	8	be	be	VB
9936	3860	9	kept	keep	VBN
9936	3860	10	in	in	IN
9936	3860	11	a	a	DT
9936	3860	12	cool	cool	JJ
9936	3860	13	place	place	NN
9936	3860	14	and	and	CC
9936	3860	15	should	should	MD
9936	3860	16	be	be	VB
9936	3860	17	excluded	exclude	VBN
9936	3860	18	from	from	IN
9936	3860	19	the	the	DT
9936	3860	20	light	light	NN
9936	3860	21	.	.	.
9936	3861	1	Such	such	JJ
9936	3861	2	care	care	NN
9936	3861	3	will	will	MD
9936	3861	4	usually	usually	RB
9936	3861	5	prevent	prevent	VB
9936	3861	6	them	-PRON-	PRP
9936	3861	7	from	from	IN
9936	3861	8	discoloring	discoloring	NN
9936	3861	9	and	and	CC
9936	3861	10	sprouting	sprouting	NN
9936	3861	11	.	.	.
9936	3862	1	In	in	IN
9936	3862	2	case	case	NN
9936	3862	3	they	-PRON-	PRP
9936	3862	4	should	should	MD
9936	3862	5	sprout	sprout	VB
9936	3862	6	,	,	,
9936	3862	7	the	the	DT
9936	3862	8	sprouts	sprout	NNS
9936	3862	9	should	should	MD
9936	3862	10	be	be	VB
9936	3862	11	removed	remove	VBN
9936	3862	12	at	at	IN
9936	3862	13	once	once	RB
9936	3862	14	,	,	,
9936	3862	15	for	for	IN
9936	3862	16	the	the	DT
9936	3862	17	potatoes	potato	NNS
9936	3862	18	will	will	MD
9936	3862	19	deteriorate	deteriorate	VB
9936	3862	20	rapidly	rapidly	RB
9936	3862	21	with	with	IN
9936	3862	22	such	such	PDT
9936	3862	23	a	a	DT
9936	3862	24	growth	growth	NN
9936	3862	25	.	.	.
9936	3863	1	If	if	IN
9936	3863	2	the	the	DT
9936	3863	3	potatoes	potato	NNS
9936	3863	4	freeze	freeze	VBP
9936	3863	5	,	,	,
9936	3863	6	they	-PRON-	PRP
9936	3863	7	may	may	MD
9936	3863	8	be	be	VB
9936	3863	9	thawed	thaw	VBN
9936	3863	10	by	by	IN
9936	3863	11	putting	put	VBG
9936	3863	12	them	-PRON-	PRP
9936	3863	13	in	in	IN
9936	3863	14	cold	cold	JJ
9936	3863	15	water	water	NN
9936	3863	16	.	.	.
9936	3864	1	Such	such	JJ
9936	3864	2	potatoes	potato	NNS
9936	3864	3	,	,	,
9936	3864	4	which	which	WDT
9936	3864	5	are	be	VBP
9936	3864	6	characterized	characterize	VBN
9936	3864	7	by	by	IN
9936	3864	8	a	a	DT
9936	3864	9	peculiar	peculiar	JJ
9936	3864	10	sweetish	sweetish	JJ
9936	3864	11	taste	taste	NN
9936	3864	12	,	,	,
9936	3864	13	should	should	MD
9936	3864	14	be	be	VB
9936	3864	15	used	use	VBN
9936	3864	16	as	as	RB
9936	3864	17	soon	soon	RB
9936	3864	18	as	as	IN
9936	3864	19	possible	possible	JJ
9936	3864	20	after	after	IN
9936	3864	21	being	be	VBG
9936	3864	22	thawed	thaw	VBN
9936	3864	23	.	.	.
9936	3865	1	74	74	CD
9936	3865	2	.	.	.
9936	3866	1	PREPARATION	preparation	NN
9936	3866	2	OF	of	IN
9936	3866	3	POTATOES.--As	POTATOES.--As	NNP
9936	3866	4	has	have	VBZ
9936	3866	5	already	already	RB
9936	3866	6	been	be	VBN
9936	3866	7	explained	explain	VBN
9936	3866	8	,	,	,
9936	3866	9	the	the	DT
9936	3866	10	most	most	RBS
9936	3866	11	economical	economical	JJ
9936	3866	12	way	way	NN
9936	3866	13	in	in	IN
9936	3866	14	which	which	WDT
9936	3866	15	to	to	TO
9936	3866	16	cook	cook	VB
9936	3866	17	potatoes	potato	NNS
9936	3866	18	is	be	VBZ
9936	3866	19	with	with	IN
9936	3866	20	the	the	DT
9936	3866	21	skins	skin	NNS
9936	3866	22	on	on	RB
9936	3866	23	.	.	.
9936	3867	1	However	however	RB
9936	3867	2	,	,	,
9936	3867	3	when	when	WRB
9936	3867	4	it	-PRON-	PRP
9936	3867	5	is	be	VBZ
9936	3867	6	desired	desire	VBN
9936	3867	7	to	to	TO
9936	3867	8	remove	remove	VB
9936	3867	9	the	the	DT
9936	3867	10	skins	skin	NNS
9936	3867	11	,	,	,
9936	3867	12	they	-PRON-	PRP
9936	3867	13	should	should	MD
9936	3867	14	be	be	VB
9936	3867	15	taken	take	VBN
9936	3867	16	off	off	RP
9936	3867	17	as	as	RB
9936	3867	18	thinly	thinly	RB
9936	3867	19	as	as	IN
9936	3867	20	possible	possible	JJ
9936	3867	21	.	.	.
9936	3868	1	New	new	JJ
9936	3868	2	potatoes	potato	NNS
9936	3868	3	may	may	MD
9936	3868	4	be	be	VB
9936	3868	5	scraped	scrape	VBN
9936	3868	6	,	,	,
9936	3868	7	but	but	CC
9936	3868	8	completely	completely	RB
9936	3868	9	matured	mature	VBN
9936	3868	10	potatoes	potato	NNS
9936	3868	11	that	that	WDT
9936	3868	12	have	have	VBP
9936	3868	13	been	be	VBN
9936	3868	14	out	out	IN
9936	3868	15	of	of	IN
9936	3868	16	the	the	DT
9936	3868	17	ground	ground	NN
9936	3868	18	for	for	IN
9936	3868	19	some	some	DT
9936	3868	20	time	time	NN
9936	3868	21	do	do	VBP
9936	3868	22	not	not	RB
9936	3868	23	scrape	scrape	VB
9936	3868	24	easily	easily	RB
9936	3868	25	and	and	CC
9936	3868	26	so	so	RB
9936	3868	27	should	should	MD
9936	3868	28	be	be	VB
9936	3868	29	pared	pare	VBN
9936	3868	30	thinly	thinly	RB
9936	3868	31	.	.	.
9936	3869	1	Potatoes	potato	NNS
9936	3869	2	lend	lend	VBP
9936	3869	3	themselves	-PRON-	PRP
9936	3869	4	to	to	IN
9936	3869	5	various	various	JJ
9936	3869	6	methods	method	NNS
9936	3869	7	of	of	IN
9936	3869	8	cookery	cookery	NN
9936	3869	9	,	,	,
9936	3869	10	and	and	CC
9936	3869	11	this	this	DT
9936	3869	12	is	be	VBZ
9936	3869	13	well	well	JJ
9936	3869	14	,	,	,
9936	3869	15	for	for	IN
9936	3869	16	although	although	IN
9936	3869	17	this	this	DT
9936	3869	18	is	be	VBZ
9936	3869	19	a	a	DT
9936	3869	20	food	food	NN
9936	3869	21	of	of	IN
9936	3869	22	which	which	WDT
9936	3869	23	most	most	JJS
9936	3869	24	persons	person	NNS
9936	3869	25	do	do	VBP
9936	3869	26	not	not	RB
9936	3869	27	tire	tire	VB
9936	3869	28	easily	easily	RB
9936	3869	29	,	,	,
9936	3869	30	variety	variety	NN
9936	3869	31	in	in	IN
9936	3869	32	the	the	DT
9936	3869	33	preparation	preparation	NN
9936	3869	34	of	of	IN
9936	3869	35	a	a	DT
9936	3869	36	vegetable	vegetable	NN
9936	3869	37	so	so	RB
9936	3869	38	commonly	commonly	RB
9936	3869	39	used	use	VBN
9936	3869	40	as	as	IN
9936	3869	41	the	the	DT
9936	3869	42	Irish	irish	JJ
9936	3869	43	potato	potato	NN
9936	3869	44	is	be	VBZ
9936	3869	45	very	very	RB
9936	3869	46	much	much	RB
9936	3869	47	to	to	TO
9936	3869	48	be	be	VB
9936	3869	49	desired	desire	VBN
9936	3869	50	.	.	.
9936	3870	1	When	when	WRB
9936	3870	2	cooked	cook	VBN
9936	3870	3	in	in	IN
9936	3870	4	the	the	DT
9936	3870	5	skins	skin	NNS
9936	3870	6	,	,	,
9936	3870	7	potatoes	potato	NNS
9936	3870	8	may	may	MD
9936	3870	9	be	be	VB
9936	3870	10	boiled	boil	VBN
9936	3870	11	,	,	,
9936	3870	12	baked	baked	JJ
9936	3870	13	,	,	,
9936	3870	14	or	or	CC
9936	3870	15	steamed	steam	VBN
9936	3870	16	.	.	.
9936	3871	1	When	when	WRB
9936	3871	2	the	the	DT
9936	3871	3	skins	skin	NNS
9936	3871	4	are	be	VBP
9936	3871	5	removed	remove	VBN
9936	3871	6	,	,	,
9936	3871	7	potatoes	potato	NNS
9936	3871	8	may	may	MD
9936	3871	9	be	be	VB
9936	3871	10	cooked	cook	VBN
9936	3871	11	in	in	IN
9936	3871	12	these	these	DT
9936	3871	13	ways	way	NNS
9936	3871	14	,	,	,
9936	3871	15	as	as	RB
9936	3871	16	well	well	RB
9936	3871	17	as	as	IN
9936	3871	18	fried	fry	VBN
9936	3871	19	,	,	,
9936	3871	20	sautÃ	sautÃ	NNP
9936	3871	21	©	©	NNP
9936	3871	22	d	d	NNP
9936	3871	23	,	,	,
9936	3871	24	scalloped	scallop	VBD
9936	3871	25	,	,	,
9936	3871	26	creamed	cream	VBN
9936	3871	27	,	,	,
9936	3871	28	etc	etc	FW
9936	3871	29	.	.	.
9936	3872	1	75	75	CD
9936	3872	2	.	.	.
9936	3873	1	BOILED	BOILED	NNP
9936	3873	2	POTATOES.--Without	POTATOES.--Without	NNP
9936	3873	3	doubt	doubt	NN
9936	3873	4	,	,	,
9936	3873	5	potatoes	potato	NNS
9936	3873	6	are	be	VBP
9936	3873	7	cooked	cook	VBN
9936	3873	8	more	more	RBR
9936	3873	9	often	often	RB
9936	3873	10	by	by	IN
9936	3873	11	boiling	boil	VBG
9936	3873	12	than	than	IN
9936	3873	13	by	by	IN
9936	3873	14	any	any	DT
9936	3873	15	other	other	JJ
9936	3873	16	method	method	NN
9936	3873	17	,	,	,
9936	3873	18	for	for	IN
9936	3873	19	besides	besides	IN
9936	3873	20	being	be	VBG
9936	3873	21	eaten	eat	VBN
9936	3873	22	in	in	IN
9936	3873	23	this	this	DT
9936	3873	24	way	way	NN
9936	3873	25	a	a	DT
9936	3873	26	great	great	JJ
9936	3873	27	deal	deal	NN
9936	3873	28	,	,	,
9936	3873	29	they	-PRON-	PRP
9936	3873	30	must	must	MD
9936	3873	31	first	first	RB
9936	3873	32	be	be	VB
9936	3873	33	boiled	boil	VBN
9936	3873	34	for	for	IN
9936	3873	35	many	many	JJ
9936	3873	36	of	of	IN
9936	3873	37	the	the	DT
9936	3873	38	more	more	RBR
9936	3873	39	elaborate	elaborate	JJ
9936	3873	40	methods	method	NNS
9936	3873	41	of	of	IN
9936	3873	42	preparation	preparation	NN
9936	3873	43	.	.	.
9936	3874	1	If	if	IN
9936	3874	2	the	the	DT
9936	3874	3	skins	skin	NNS
9936	3874	4	are	be	VBP
9936	3874	5	removed	remove	VBN
9936	3874	6	before	before	IN
9936	3874	7	boiling	boil	VBG
9936	3874	8	,	,	,
9936	3874	9	the	the	DT
9936	3874	10	water	water	NN
9936	3874	11	in	in	IN
9936	3874	12	which	which	WDT
9936	3874	13	the	the	DT
9936	3874	14	potatoes	potato	NNS
9936	3874	15	are	be	VBP
9936	3874	16	cooked	cook	VBN
9936	3874	17	contains	contain	VBZ
9936	3874	18	a	a	DT
9936	3874	19	quantity	quantity	NN
9936	3874	20	of	of	IN
9936	3874	21	starch	starch	NN
9936	3874	22	and	and	CC
9936	3874	23	a	a	DT
9936	3874	24	great	great	JJ
9936	3874	25	deal	deal	NN
9936	3874	26	of	of	IN
9936	3874	27	soluble	soluble	JJ
9936	3874	28	mineral	mineral	NN
9936	3874	29	matter	matter	NN
9936	3874	30	that	that	WDT
9936	3874	31	are	be	VBP
9936	3874	32	lost	lose	VBN
9936	3874	33	from	from	IN
9936	3874	34	the	the	DT
9936	3874	35	potatoes	potato	NNS
9936	3874	36	.	.	.
9936	3875	1	Use	Use	NNP
9936	3875	2	should	should	MD
9936	3875	3	therefore	therefore	RB
9936	3875	4	be	be	VB
9936	3875	5	made	make	VBN
9936	3875	6	of	of	IN
9936	3875	7	this	this	DT
9936	3875	8	liquid	liquid	NN
9936	3875	9	,	,	,
9936	3875	10	it	-PRON-	PRP
9936	3875	11	being	be	VBG
9936	3875	12	very	very	RB
9936	3875	13	satisfactory	satisfactory	JJ
9936	3875	14	for	for	IN
9936	3875	15	soups	soup	NNS
9936	3875	16	,	,	,
9936	3875	17	sauces	sauce	NNS
9936	3875	18	,	,	,
9936	3875	19	and	and	CC
9936	3875	20	the	the	DT
9936	3875	21	liquid	liquid	NN
9936	3875	22	required	require	VBN
9936	3875	23	in	in	IN
9936	3875	24	bread	bread	NN
9936	3875	25	making	make	VBG
9936	3875	26	.	.	.
9936	3876	1	When	when	WRB
9936	3876	2	potatoes	potato	NNS
9936	3876	3	are	be	VBP
9936	3876	4	to	to	TO
9936	3876	5	be	be	VB
9936	3876	6	boiled	boil	VBN
9936	3876	7	,	,	,
9936	3876	8	select	select	VB
9936	3876	9	the	the	DT
9936	3876	10	desired	desire	VBN
9936	3876	11	number	number	NN
9936	3876	12	of	of	IN
9936	3876	13	medium	medium	NN
9936	3876	14	-	-	HYPH
9936	3876	15	sized	sized	JJ
9936	3876	16	potatoes	potato	NNS
9936	3876	17	,	,	,
9936	3876	18	and	and	CC
9936	3876	19	wash	wash	VB
9936	3876	20	them	-PRON-	PRP
9936	3876	21	in	in	IN
9936	3876	22	cold	cold	JJ
9936	3876	23	water	water	NN
9936	3876	24	.	.	.
9936	3877	1	If	if	IN
9936	3877	2	desired	desire	VBN
9936	3877	3	,	,	,
9936	3877	4	remove	remove	VB
9936	3877	5	the	the	DT
9936	3877	6	peelings	peeling	NNS
9936	3877	7	with	with	IN
9936	3877	8	a	a	DT
9936	3877	9	sharp	sharp	JJ
9936	3877	10	paring	paring	NN
9936	3877	11	knife	knife	NN
9936	3877	12	,	,	,
9936	3877	13	but	but	CC
9936	3877	14	if	if	IN
9936	3877	15	the	the	DT
9936	3877	16	potatoes	potato	NNS
9936	3877	17	are	be	VBP
9936	3877	18	to	to	TO
9936	3877	19	be	be	VB
9936	3877	20	cooked	cook	VBN
9936	3877	21	with	with	IN
9936	3877	22	the	the	DT
9936	3877	23	skins	skin	NNS
9936	3877	24	on	on	IN
9936	3877	25	,	,	,
9936	3877	26	scrub	scrub	VB
9936	3877	27	them	-PRON-	PRP
9936	3877	28	thoroughly	thoroughly	RB
9936	3877	29	with	with	IN
9936	3877	30	a	a	DT
9936	3877	31	vegetable	vegetable	JJ
9936	3877	32	brush	brush	NN
9936	3877	33	in	in	IN
9936	3877	34	order	order	NN
9936	3877	35	to	to	TO
9936	3877	36	remove	remove	VB
9936	3877	37	all	all	DT
9936	3877	38	dirt	dirt	NN
9936	3877	39	.	.	.
9936	3878	1	Put	put	VB
9936	3878	2	to	to	TO
9936	3878	3	cook	cook	NN
9936	3878	4	in	in	RP
9936	3878	5	a	a	DT
9936	3878	6	sufficient	sufficient	JJ
9936	3878	7	amount	amount	NN
9936	3878	8	of	of	IN
9936	3878	9	boiling	boil	VBG
9936	3878	10	salted	salt	VBN
9936	3878	11	water	water	NN
9936	3878	12	to	to	TO
9936	3878	13	cover	cover	VB
9936	3878	14	well	well	RB
9936	3878	15	,	,	,
9936	3878	16	and	and	CC
9936	3878	17	cook	cook	VB
9936	3878	18	until	until	IN
9936	3878	19	the	the	DT
9936	3878	20	potatoes	potato	NNS
9936	3878	21	are	be	VBP
9936	3878	22	tender	tender	JJ
9936	3878	23	enough	enough	JJ
9936	3878	24	to	to	TO
9936	3878	25	be	be	VB
9936	3878	26	easily	easily	RB
9936	3878	27	pierced	pierce	VBN
9936	3878	28	with	with	IN
9936	3878	29	a	a	DT
9936	3878	30	fork	fork	NN
9936	3878	31	.	.	.
9936	3879	1	Usually	usually	RB
9936	3879	2	the	the	DT
9936	3879	3	kettle	kettle	NN
9936	3879	4	in	in	IN
9936	3879	5	which	which	WDT
9936	3879	6	potatoes	potato	NNS
9936	3879	7	are	be	VBP
9936	3879	8	cooked	cook	VBN
9936	3879	9	is	be	VBZ
9936	3879	10	covered	cover	VBN
9936	3879	11	,	,	,
9936	3879	12	but	but	CC
9936	3879	13	if	if	IN
9936	3879	14	desired	desire	VBN
9936	3879	15	they	-PRON-	PRP
9936	3879	16	may	may	MD
9936	3879	17	be	be	VB
9936	3879	18	cooked	cook	VBN
9936	3879	19	in	in	IN
9936	3879	20	an	an	DT
9936	3879	21	uncovered	uncovered	JJ
9936	3879	22	vessel	vessel	NN
9936	3879	23	.	.	.
9936	3880	1	When	when	WRB
9936	3880	2	done	do	VBN
9936	3880	3	,	,	,
9936	3880	4	drain	drain	VB
9936	3880	5	the	the	DT
9936	3880	6	water	water	NN
9936	3880	7	from	from	IN
9936	3880	8	the	the	DT
9936	3880	9	potatoes	potato	NNS
9936	3880	10	and	and	CC
9936	3880	11	serve	serve	VBP
9936	3880	12	at	at	IN
9936	3880	13	once	once	RB
9936	3880	14	or	or	CC
9936	3880	15	use	use	VB
9936	3880	16	for	for	IN
9936	3880	17	some	some	DT
9936	3880	18	of	of	IN
9936	3880	19	the	the	DT
9936	3880	20	other	other	JJ
9936	3880	21	methods	method	NNS
9936	3880	22	of	of	IN
9936	3880	23	preparation	preparation	NN
9936	3880	24	.	.	.
9936	3881	1	[	[	-LRB-
9936	3881	2	Illustration	illustration	NN
9936	3881	3	:	:	:
9936	3881	4	FIG	FIG	NNP
9936	3881	5	.	.	.
9936	3882	1	15	15	CD
9936	3882	2	]	]	-RRB-
9936	3882	3	76	76	CD
9936	3882	4	.	.	.
9936	3883	1	MASHED	MASHED	NNP
9936	3883	2	POTATOES.--If	POTATOES.--If	NNP
9936	3883	3	mashed	mash	VBD
9936	3883	4	potatoes	potato	NNS
9936	3883	5	are	be	VBP
9936	3883	6	prepared	prepare	VBN
9936	3883	7	properly	properly	RB
9936	3883	8	,	,	,
9936	3883	9	they	-PRON-	PRP
9936	3883	10	are	be	VBP
9936	3883	11	much	much	RB
9936	3883	12	relished	relish	VBN
9936	3883	13	by	by	IN
9936	3883	14	the	the	DT
9936	3883	15	majority	majority	NN
9936	3883	16	of	of	IN
9936	3883	17	persons	person	NNS
9936	3883	18	.	.	.
9936	3884	1	However	however	RB
9936	3884	2	,	,	,
9936	3884	3	to	to	TO
9936	3884	4	be	be	VB
9936	3884	5	most	most	RBS
9936	3884	6	satisfactory	satisfactory	JJ
9936	3884	7	,	,	,
9936	3884	8	they	-PRON-	PRP
9936	3884	9	should	should	MD
9936	3884	10	be	be	VB
9936	3884	11	cooked	cook	VBN
9936	3884	12	long	long	RB
9936	3884	13	enough	enough	RB
9936	3884	14	not	not	RB
9936	3884	15	to	to	TO
9936	3884	16	be	be	VB
9936	3884	17	lumpy	lumpy	VBN
9936	3884	18	and	and	CC
9936	3884	19	then	then	RB
9936	3884	20	,	,	,
9936	3884	21	after	after	IN
9936	3884	22	being	be	VBG
9936	3884	23	mashed	mash	VBN
9936	3884	24	and	and	CC
9936	3884	25	softened	soften	VBN
9936	3884	26	with	with	IN
9936	3884	27	milk	milk	NN
9936	3884	28	,	,	,
9936	3884	29	they	-PRON-	PRP
9936	3884	30	should	should	MD
9936	3884	31	be	be	VB
9936	3884	32	beaten	beat	VBN
9936	3884	33	until	until	IN
9936	3884	34	they	-PRON-	PRP
9936	3884	35	are	be	VBP
9936	3884	36	light	light	JJ
9936	3884	37	and	and	CC
9936	3884	38	creamy	creamy	JJ
9936	3884	39	.	.	.
9936	3885	1	Peel	peel	VB
9936	3885	2	the	the	DT
9936	3885	3	desired	desire	VBN
9936	3885	4	number	number	NN
9936	3885	5	of	of	IN
9936	3885	6	potatoes	potato	NNS
9936	3885	7	and	and	CC
9936	3885	8	boil	boil	VB
9936	3885	9	them	-PRON-	PRP
9936	3885	10	according	accord	VBG
9936	3885	11	to	to	IN
9936	3885	12	the	the	DT
9936	3885	13	directions	direction	NNS
9936	3885	14	given	give	VBN
9936	3885	15	in	in	IN
9936	3885	16	Art	art	NN
9936	3885	17	.	.	.
9936	3886	1	75	75	CD
9936	3886	2	.	.	.
9936	3887	1	When	when	WRB
9936	3887	2	they	-PRON-	PRP
9936	3887	3	are	be	VBP
9936	3887	4	tender	tender	JJ
9936	3887	5	,	,	,
9936	3887	6	remove	remove	VB
9936	3887	7	them	-PRON-	PRP
9936	3887	8	from	from	IN
9936	3887	9	the	the	DT
9936	3887	10	fire	fire	NN
9936	3887	11	and	and	CC
9936	3887	12	drain	drain	VB
9936	3887	13	off	off	RP
9936	3887	14	the	the	DT
9936	3887	15	water	water	NN
9936	3887	16	.	.	.
9936	3888	1	Mash	mash	VB
9936	3888	2	the	the	DT
9936	3888	3	potatoes	potato	NNS
9936	3888	4	with	with	IN
9936	3888	5	a	a	DT
9936	3888	6	wooden	wooden	JJ
9936	3888	7	or	or	CC
9936	3888	8	a	a	DT
9936	3888	9	wire	wire	NN
9936	3888	10	potato	potato	NN
9936	3888	11	masher	masher	NN
9936	3888	12	,	,	,
9936	3888	13	being	be	VBG
9936	3888	14	careful	careful	JJ
9936	3888	15	to	to	TO
9936	3888	16	reduce	reduce	VB
9936	3888	17	all	all	PDT
9936	3888	18	the	the	DT
9936	3888	19	particles	particle	NNS
9936	3888	20	to	to	IN
9936	3888	21	a	a	DT
9936	3888	22	pulpy	pulpy	JJ
9936	3888	23	mass	mass	NN
9936	3888	24	in	in	IN
9936	3888	25	order	order	NN
9936	3888	26	to	to	TO
9936	3888	27	prevent	prevent	VB
9936	3888	28	lumps	lump	NNS
9936	3888	29	.	.	.
9936	3889	1	However	however	RB
9936	3889	2	,	,	,
9936	3889	3	the	the	DT
9936	3889	4	preferable	preferable	JJ
9936	3889	5	way	way	NN
9936	3889	6	to	to	TO
9936	3889	7	mash	mash	VB
9936	3889	8	them	-PRON-	PRP
9936	3889	9	is	be	VBZ
9936	3889	10	to	to	TO
9936	3889	11	force	force	VB
9936	3889	12	them	-PRON-	PRP
9936	3889	13	through	through	IN
9936	3889	14	a	a	DT
9936	3889	15	ricer	ricer	NN
9936	3889	16	,	,	,
9936	3889	17	when	when	WRB
9936	3889	18	they	-PRON-	PRP
9936	3889	19	will	will	MD
9936	3889	20	appear	appear	VB
9936	3889	21	as	as	IN
9936	3889	22	shown	show	VBN
9936	3889	23	in	in	IN
9936	3889	24	Fig	Fig	NNP
9936	3889	25	.	.	.
9936	3890	1	15	15	CD
9936	3890	2	,	,	,
9936	3890	3	for	for	IN
9936	3890	4	then	then	RB
9936	3890	5	,	,	,
9936	3890	6	if	if	IN
9936	3890	7	they	-PRON-	PRP
9936	3890	8	are	be	VBP
9936	3890	9	thoroughly	thoroughly	RB
9936	3890	10	cooked	cook	VBN
9936	3890	11	,	,	,
9936	3890	12	there	there	EX
9936	3890	13	will	will	MD
9936	3890	14	be	be	VB
9936	3890	15	no	no	DT
9936	3890	16	danger	danger	NN
9936	3890	17	of	of	IN
9936	3890	18	lumps	lump	NNS
9936	3890	19	.	.	.
9936	3891	1	When	when	WRB
9936	3891	2	they	-PRON-	PRP
9936	3891	3	are	be	VBP
9936	3891	4	sufficiently	sufficiently	RB
9936	3891	5	mashed	mash	VBN
9936	3891	6	,	,	,
9936	3891	7	season	season	NN
9936	3891	8	with	with	IN
9936	3891	9	additional	additional	JJ
9936	3891	10	salt	salt	NN
9936	3891	11	,	,	,
9936	3891	12	a	a	DT
9936	3891	13	dash	dash	NN
9936	3891	14	of	of	IN
9936	3891	15	pepper	pepper	NN
9936	3891	16	,	,	,
9936	3891	17	and	and	CC
9936	3891	18	a	a	DT
9936	3891	19	small	small	JJ
9936	3891	20	piece	piece	NN
9936	3891	21	of	of	IN
9936	3891	22	butter	butter	NN
9936	3891	23	,	,	,
9936	3891	24	and	and	CC
9936	3891	25	add	add	VB
9936	3891	26	hot	hot	JJ
9936	3891	27	milk	milk	NN
9936	3891	28	until	until	IN
9936	3891	29	they	-PRON-	PRP
9936	3891	30	are	be	VBP
9936	3891	31	thinned	thin	VBN
9936	3891	32	to	to	IN
9936	3891	33	a	a	DT
9936	3891	34	mushy	mushy	NN
9936	3891	35	consistency	consistency	NN
9936	3891	36	,	,	,
9936	3891	37	but	but	CC
9936	3891	38	not	not	RB
9936	3891	39	too	too	RB
9936	3891	40	soft	soft	JJ
9936	3891	41	to	to	TO
9936	3891	42	stand	stand	VB
9936	3891	43	up	up	RP
9936	3891	44	well	well	RB
9936	3891	45	when	when	WRB
9936	3891	46	dropped	drop	VBD
9936	3891	47	from	from	IN
9936	3891	48	a	a	DT
9936	3891	49	spoon	spoon	NN
9936	3891	50	.	.	.
9936	3892	1	Then	then	RB
9936	3892	2	beat	beat	VB
9936	3892	3	the	the	DT
9936	3892	4	potatoes	potato	NNS
9936	3892	5	vigorously	vigorously	RB
9936	3892	6	with	with	IN
9936	3892	7	a	a	DT
9936	3892	8	large	large	JJ
9936	3892	9	spoon	spoon	NN
9936	3892	10	until	until	IN
9936	3892	11	they	-PRON-	PRP
9936	3892	12	become	become	VBP
9936	3892	13	light	light	JJ
9936	3892	14	and	and	CC
9936	3892	15	fluffy	fluffy	JJ
9936	3892	16	.	.	.
9936	3893	1	Serve	serve	VB
9936	3893	2	at	at	IN
9936	3893	3	once	once	RB
9936	3893	4	.	.	.
9936	3894	1	77	77	CD
9936	3894	2	.	.	.
9936	3895	1	BAKED	BAKED	NNP
9936	3895	2	POTATOES.--A	potatoes.--a	CD
9936	3895	3	very	very	RB
9936	3895	4	nutritious	nutritious	JJ
9936	3895	5	vegetable	vegetable	NN
9936	3895	6	dish	dish	NN
9936	3895	7	results	result	NNS
9936	3895	8	when	when	WRB
9936	3895	9	potatoes	potato	NNS
9936	3895	10	are	be	VBP
9936	3895	11	baked	bake	VBN
9936	3895	12	.	.	.
9936	3896	1	For	for	IN
9936	3896	2	this	this	DT
9936	3896	3	method	method	NN
9936	3896	4	of	of	IN
9936	3896	5	cooking	cook	VBG
9936	3896	6	potatoes	potato	NNS
9936	3896	7	,	,	,
9936	3896	8	those	those	DT
9936	3896	9	of	of	IN
9936	3896	10	medium	medium	JJ
9936	3896	11	size	size	NN
9936	3896	12	are	be	VBP
9936	3896	13	better	well	JJR
9936	3896	14	than	than	IN
9936	3896	15	large	large	JJ
9936	3896	16	ones	one	NNS
9936	3896	17	;	;	:
9936	3896	18	also	also	RB
9936	3896	19	,	,	,
9936	3896	20	if	if	IN
9936	3896	21	the	the	DT
9936	3896	22	potatoes	potato	NNS
9936	3896	23	are	be	VBP
9936	3896	24	uniform	uniform	JJ
9936	3896	25	in	in	IN
9936	3896	26	size	size	NN
9936	3896	27	,	,	,
9936	3896	28	all	all	DT
9936	3896	29	of	of	IN
9936	3896	30	them	-PRON-	PRP
9936	3896	31	will	will	MD
9936	3896	32	bake	bake	VB
9936	3896	33	in	in	IN
9936	3896	34	the	the	DT
9936	3896	35	same	same	JJ
9936	3896	36	length	length	NN
9936	3896	37	of	of	IN
9936	3896	38	time	time	NN
9936	3896	39	.	.	.
9936	3897	1	It	-PRON-	PRP
9936	3897	2	is	be	VBZ
9936	3897	3	well	well	JJ
9936	3897	4	to	to	TO
9936	3897	5	choose	choose	VB
9936	3897	6	for	for	IN
9936	3897	7	baking	baking	NN
9936	3897	8	,	,	,
9936	3897	9	potatoes	potato	NNS
9936	3897	10	that	that	WDT
9936	3897	11	are	be	VBP
9936	3897	12	smooth	smooth	JJ
9936	3897	13	and	and	CC
9936	3897	14	unblemished	unblemished	JJ
9936	3897	15	,	,	,
9936	3897	16	in	in	IN
9936	3897	17	order	order	NN
9936	3897	18	that	that	IN
9936	3897	19	they	-PRON-	PRP
9936	3897	20	may	may	MD
9936	3897	21	be	be	VB
9936	3897	22	prepared	prepare	VBN
9936	3897	23	without	without	IN
9936	3897	24	cutting	cut	VBG
9936	3897	25	the	the	DT
9936	3897	26	skins	skin	NNS
9936	3897	27	.	.	.
9936	3898	1	As	as	IN
9936	3898	2	the	the	DT
9936	3898	3	starchy	starchy	JJ
9936	3898	4	particles	particle	NNS
9936	3898	5	of	of	IN
9936	3898	6	the	the	DT
9936	3898	7	potato	potato	NN
9936	3898	8	are	be	VBP
9936	3898	9	cooked	cook	VBN
9936	3898	10	by	by	IN
9936	3898	11	the	the	DT
9936	3898	12	heated	heated	JJ
9936	3898	13	water	water	NN
9936	3898	14	inside	inside	IN
9936	3898	15	the	the	DT
9936	3898	16	potato	potato	NN
9936	3898	17	,	,	,
9936	3898	18	the	the	DT
9936	3898	19	cooking	cooking	NN
9936	3898	20	can	can	MD
9936	3898	21	not	not	RB
9936	3898	22	be	be	VB
9936	3898	23	done	do	VBN
9936	3898	24	so	so	RB
9936	3898	25	successfully	successfully	RB
9936	3898	26	when	when	WRB
9936	3898	27	the	the	DT
9936	3898	28	skin	skin	NN
9936	3898	29	is	be	VBZ
9936	3898	30	cut	cut	VBN
9936	3898	31	or	or	CC
9936	3898	32	marred	mar	VBN
9936	3898	33	,	,	,
9936	3898	34	for	for	IN
9936	3898	35	then	then	RB
9936	3898	36	the	the	DT
9936	3898	37	water	water	NN
9936	3898	38	will	will	MD
9936	3898	39	evaporate	evaporate	VB
9936	3898	40	.	.	.
9936	3899	1	Prepare	prepare	VB
9936	3899	2	the	the	DT
9936	3899	3	potatoes	potato	NNS
9936	3899	4	by	by	IN
9936	3899	5	scrubbing	scrub	VBG
9936	3899	6	them	-PRON-	PRP
9936	3899	7	thoroughly	thoroughly	RB
9936	3899	8	;	;	:
9936	3899	9	then	then	RB
9936	3899	10	place	place	VB
9936	3899	11	them	-PRON-	PRP
9936	3899	12	on	on	IN
9936	3899	13	a	a	DT
9936	3899	14	shallow	shallow	JJ
9936	3899	15	pan	pan	NN
9936	3899	16	and	and	CC
9936	3899	17	set	set	VBD
9936	3899	18	them	-PRON-	PRP
9936	3899	19	in	in	IN
9936	3899	20	the	the	DT
9936	3899	21	oven	oven	NN
9936	3899	22	or	or	CC
9936	3899	23	place	place	VB
9936	3899	24	them	-PRON-	PRP
9936	3899	25	directly	directly	RB
9936	3899	26	on	on	IN
9936	3899	27	the	the	DT
9936	3899	28	oven	oven	JJ
9936	3899	29	grate	grate	NN
9936	3899	30	.	.	.
9936	3900	1	The	the	DT
9936	3900	2	temperature	temperature	NN
9936	3900	3	of	of	IN
9936	3900	4	the	the	DT
9936	3900	5	oven	oven	NN
9936	3900	6	is	be	VBZ
9936	3900	7	important	important	JJ
9936	3900	8	in	in	IN
9936	3900	9	baking	bake	VBG
9936	3900	10	potatoes	potato	NNS
9936	3900	11	.	.	.
9936	3901	1	If	if	IN
9936	3901	2	it	-PRON-	PRP
9936	3901	3	is	be	VBZ
9936	3901	4	too	too	RB
9936	3901	5	hot	hot	JJ
9936	3901	6	,	,	,
9936	3901	7	the	the	DT
9936	3901	8	skins	skin	NNS
9936	3901	9	of	of	IN
9936	3901	10	the	the	DT
9936	3901	11	potatoes	potato	NNS
9936	3901	12	will	will	MD
9936	3901	13	become	become	VB
9936	3901	14	charred	charred	JJ
9936	3901	15	,	,	,
9936	3901	16	and	and	CC
9936	3901	17	if	if	IN
9936	3901	18	it	-PRON-	PRP
9936	3901	19	is	be	VBZ
9936	3901	20	not	not	RB
9936	3901	21	hot	hot	JJ
9936	3901	22	enough	enough	RB
9936	3901	23	,	,	,
9936	3901	24	too	too	RB
9936	3901	25	long	long	RB
9936	3901	26	a	a	DT
9936	3901	27	time	time	NN
9936	3901	28	will	will	MD
9936	3901	29	be	be	VB
9936	3901	30	required	require	VBN
9936	3901	31	for	for	IN
9936	3901	32	the	the	DT
9936	3901	33	baking	baking	NN
9936	3901	34	.	.	.
9936	3902	1	The	the	DT
9936	3902	2	temperature	temperature	NN
9936	3902	3	found	find	VBD
9936	3902	4	to	to	TO
9936	3902	5	produce	produce	VB
9936	3902	6	the	the	DT
9936	3902	7	best	good	JJS
9936	3902	8	results	result	NNS
9936	3902	9	is	be	VBZ
9936	3902	10	about	about	IN
9936	3902	11	400	400	CD
9936	3902	12	degrees	degree	NNS
9936	3902	13	Fahrenheit	fahrenheit	JJ
9936	3902	14	,	,	,
9936	3902	15	or	or	CC
9936	3902	16	the	the	DT
9936	3902	17	same	same	JJ
9936	3902	18	as	as	IN
9936	3902	19	that	that	DT
9936	3902	20	for	for	IN
9936	3902	21	the	the	DT
9936	3902	22	baking	baking	NN
9936	3902	23	of	of	IN
9936	3902	24	bread	bread	NN
9936	3902	25	.	.	.
9936	3903	1	Turn	turn	VB
9936	3903	2	the	the	DT
9936	3903	3	potatoes	potato	NNS
9936	3903	4	once	once	RB
9936	3903	5	or	or	CC
9936	3903	6	twice	twice	RB
9936	3903	7	during	during	IN
9936	3903	8	the	the	DT
9936	3903	9	baking	baking	NN
9936	3903	10	,	,	,
9936	3903	11	so	so	IN
9936	3903	12	that	that	IN
9936	3903	13	they	-PRON-	PRP
9936	3903	14	will	will	MD
9936	3903	15	bake	bake	VB
9936	3903	16	evenly	evenly	RB
9936	3903	17	.	.	.
9936	3904	1	Allow	allow	VB
9936	3904	2	them	-PRON-	PRP
9936	3904	3	to	to	TO
9936	3904	4	bake	bake	VB
9936	3904	5	until	until	IN
9936	3904	6	it	-PRON-	PRP
9936	3904	7	is	be	VBZ
9936	3904	8	possible	possible	JJ
9936	3904	9	to	to	TO
9936	3904	10	pierce	pierce	VB
9936	3904	11	them	-PRON-	PRP
9936	3904	12	to	to	IN
9936	3904	13	the	the	DT
9936	3904	14	center	center	NN
9936	3904	15	with	with	IN
9936	3904	16	a	a	DT
9936	3904	17	fork	fork	NN
9936	3904	18	or	or	CC
9936	3904	19	they	-PRON-	PRP
9936	3904	20	are	be	VBP
9936	3904	21	soft	soft	JJ
9936	3904	22	enough	enough	RB
9936	3904	23	to	to	TO
9936	3904	24	dent	dent	VB
9936	3904	25	easily	easily	RB
9936	3904	26	when	when	WRB
9936	3904	27	pinched	pinch	VBN
9936	3904	28	with	with	IN
9936	3904	29	the	the	DT
9936	3904	30	tips	tip	NNS
9936	3904	31	of	of	IN
9936	3904	32	the	the	DT
9936	3904	33	fingers	finger	NNS
9936	3904	34	.	.	.
9936	3905	1	The	the	DT
9936	3905	2	latter	latter	NN
9936	3905	3	is	be	VBZ
9936	3905	4	the	the	DT
9936	3905	5	preferable	preferable	JJ
9936	3905	6	test	test	NN
9936	3905	7	,	,	,
9936	3905	8	for	for	IN
9936	3905	9	when	when	WRB
9936	3905	10	the	the	DT
9936	3905	11	potato	potato	NN
9936	3905	12	is	be	VBZ
9936	3905	13	pierced	pierce	VBN
9936	3905	14	,	,	,
9936	3905	15	so	so	RB
9936	3905	16	much	much	JJ
9936	3905	17	of	of	IN
9936	3905	18	the	the	DT
9936	3905	19	moisture	moisture	NN
9936	3905	20	is	be	VBZ
9936	3905	21	lost	lose	VBN
9936	3905	22	that	that	IN
9936	3905	23	it	-PRON-	PRP
9936	3905	24	is	be	VBZ
9936	3905	25	not	not	RB
9936	3905	26	likely	likely	JJ
9936	3905	27	to	to	TO
9936	3905	28	be	be	VB
9936	3905	29	of	of	IN
9936	3905	30	the	the	DT
9936	3905	31	best	good	JJS
9936	3905	32	quality	quality	NN
9936	3905	33	when	when	WRB
9936	3905	34	served	serve	VBD
9936	3905	35	.	.	.
9936	3906	1	Upon	upon	IN
9936	3906	2	removing	remove	VBG
9936	3906	3	from	from	IN
9936	3906	4	the	the	DT
9936	3906	5	oven	oven	NN
9936	3906	6	,	,	,
9936	3906	7	serve	serve	VB
9936	3906	8	at	at	IN
9936	3906	9	once	once	RB
9936	3906	10	.	.	.
9936	3907	1	Baked	baked	JJ
9936	3907	2	potatoes	potato	NNS
9936	3907	3	become	become	VBP
9936	3907	4	soggy	soggy	JJ
9936	3907	5	upon	upon	IN
9936	3907	6	standing	standing	NN
9936	3907	7	.	.	.
9936	3908	1	If	if	IN
9936	3908	2	desired	desire	VBN
9936	3908	3	,	,	,
9936	3908	4	they	-PRON-	PRP
9936	3908	5	may	may	MD
9936	3908	6	be	be	VB
9936	3908	7	rolled	roll	VBN
9936	3908	8	to	to	TO
9936	3908	9	soften	soften	VB
9936	3908	10	the	the	DT
9936	3908	11	contents	content	NNS
9936	3908	12	of	of	IN
9936	3908	13	the	the	DT
9936	3908	14	shell	shell	NN
9936	3908	15	and	and	CC
9936	3908	16	then	then	RB
9936	3908	17	cut	cut	VB
9936	3908	18	open	open	JJ
9936	3908	19	on	on	IN
9936	3908	20	one	one	CD
9936	3908	21	side	side	NN
9936	3908	22	,	,	,
9936	3908	23	and	and	CC
9936	3908	24	pepper	pepper	NN
9936	3908	25	,	,	,
9936	3908	26	salt	salt	NN
9936	3908	27	,	,	,
9936	3908	28	and	and	CC
9936	3908	29	paprika	paprika	NNP
9936	3908	30	put	put	VBD
9936	3908	31	into	into	IN
9936	3908	32	the	the	DT
9936	3908	33	potato	potato	NN
9936	3908	34	.	.	.
9936	3909	1	The	the	DT
9936	3909	2	length	length	NN
9936	3909	3	of	of	IN
9936	3909	4	time	time	NN
9936	3909	5	required	require	VBN
9936	3909	6	for	for	IN
9936	3909	7	baking	baking	NN
9936	3909	8	potatoes	potato	NNS
9936	3909	9	is	be	VBZ
9936	3909	10	usually	usually	RB
9936	3909	11	10	10	CD
9936	3909	12	to	to	TO
9936	3909	13	15	15	CD
9936	3909	14	minutes	minute	NNS
9936	3909	15	longer	long	RBR
9936	3909	16	than	than	IN
9936	3909	17	is	be	VBZ
9936	3909	18	necessary	necessary	JJ
9936	3909	19	to	to	TO
9936	3909	20	cook	cook	VB
9936	3909	21	potatoes	potato	NNS
9936	3909	22	of	of	IN
9936	3909	23	the	the	DT
9936	3909	24	same	same	JJ
9936	3909	25	size	size	NN
9936	3909	26	in	in	IN
9936	3909	27	water	water	NN
9936	3909	28	.	.	.
9936	3910	1	However	however	RB
9936	3910	2	,	,	,
9936	3910	3	the	the	DT
9936	3910	4	time	time	NN
9936	3910	5	for	for	IN
9936	3910	6	baking	baking	NN
9936	3910	7	may	may	MD
9936	3910	8	be	be	VB
9936	3910	9	decreased	decrease	VBN
9936	3910	10	by	by	IN
9936	3910	11	boiling	boil	VBG
9936	3910	12	the	the	DT
9936	3910	13	potatoes	potato	NNS
9936	3910	14	for	for	IN
9936	3910	15	about	about	RB
9936	3910	16	5	5	CD
9936	3910	17	minutes	minute	NNS
9936	3910	18	before	before	IN
9936	3910	19	they	-PRON-	PRP
9936	3910	20	are	be	VBP
9936	3910	21	put	put	VBN
9936	3910	22	in	in	IN
9936	3910	23	the	the	DT
9936	3910	24	oven	oven	NN
9936	3910	25	.	.	.
9936	3911	1	In	in	IN
9936	3911	2	such	such	JJ
9936	3911	3	an	an	DT
9936	3911	4	event	event	NN
9936	3911	5	,	,	,
9936	3911	6	the	the	DT
9936	3911	7	boiling	boiling	NN
9936	3911	8	and	and	CC
9936	3911	9	the	the	DT
9936	3911	10	baking	baking	NN
9936	3911	11	should	should	MD
9936	3911	12	be	be	VB
9936	3911	13	accomplished	accomplish	VBN
9936	3911	14	in	in	IN
9936	3911	15	about	about	RB
9936	3911	16	35	35	CD
9936	3911	17	minutes	minute	NNS
9936	3911	18	.	.	.
9936	3912	1	78	78	CD
9936	3912	2	.	.	.
9936	3913	1	STUFFED	STUFFED	NNP
9936	3913	2	POTATOES.--An	POTATOES.--An	NNP
9936	3913	3	attractive	attractive	JJ
9936	3913	4	way	way	NN
9936	3913	5	in	in	IN
9936	3913	6	which	which	WDT
9936	3913	7	to	to	TO
9936	3913	8	serve	serve	VB
9936	3913	9	baked	baked	JJ
9936	3913	10	potatoes	potato	NNS
9936	3913	11	is	be	VBZ
9936	3913	12	shown	show	VBN
9936	3913	13	in	in	IN
9936	3913	14	Fig	Fig	NNP
9936	3913	15	.	.	.
9936	3914	1	16	16	CD
9936	3914	2	.	.	.
9936	3915	1	After	after	IN
9936	3915	2	the	the	DT
9936	3915	3	potatoes	potato	NNS
9936	3915	4	are	be	VBP
9936	3915	5	thoroughly	thoroughly	RB
9936	3915	6	baked	bake	VBN
9936	3915	7	,	,	,
9936	3915	8	the	the	DT
9936	3915	9	contents	content	NNS
9936	3915	10	are	be	VBP
9936	3915	11	removed	remove	VBN
9936	3915	12	,	,	,
9936	3915	13	treated	treat	VBN
9936	3915	14	as	as	IN
9936	3915	15	mashed	mash	VBN
9936	3915	16	potatoes	potato	NNS
9936	3915	17	,	,	,
9936	3915	18	and	and	CC
9936	3915	19	then	then	RB
9936	3915	20	stuffed	stuff	VBD
9936	3915	21	into	into	IN
9936	3915	22	the	the	DT
9936	3915	23	shells	shell	NNS
9936	3915	24	and	and	CC
9936	3915	25	set	set	VBN
9936	3915	26	in	in	IN
9936	3915	27	the	the	DT
9936	3915	28	oven	oven	NN
9936	3915	29	to	to	TO
9936	3915	30	brown	brown	VB
9936	3915	31	for	for	IN
9936	3915	32	a	a	DT
9936	3915	33	few	few	JJ
9936	3915	34	minutes	minute	NNS
9936	3915	35	.	.	.
9936	3916	1	When	when	WRB
9936	3916	2	something	something	NN
9936	3916	3	different	different	JJ
9936	3916	4	in	in	IN
9936	3916	5	the	the	DT
9936	3916	6	way	way	NN
9936	3916	7	of	of	IN
9936	3916	8	potatoes	potato	NNS
9936	3916	9	is	be	VBZ
9936	3916	10	desired	desire	VBN
9936	3916	11	,	,	,
9936	3916	12	stuffed	stuff	VBN
9936	3916	13	potatoes	potato	NNS
9936	3916	14	should	should	MD
9936	3916	15	be	be	VB
9936	3916	16	tried	try	VBN
9936	3916	17	.	.	.
9936	3917	1	Bake	bake	VB
9936	3917	2	the	the	DT
9936	3917	3	desired	desire	VBN
9936	3917	4	number	number	NN
9936	3917	5	of	of	IN
9936	3917	6	potatoes	potato	NNS
9936	3917	7	until	until	IN
9936	3917	8	tender	tender	NN
9936	3917	9	.	.	.
9936	3918	1	Remove	remove	VB
9936	3918	2	from	from	IN
9936	3918	3	the	the	DT
9936	3918	4	oven	oven	NN
9936	3918	5	,	,	,
9936	3918	6	cut	cut	VBD
9936	3918	7	through	through	IN
9936	3918	8	the	the	DT
9936	3918	9	skin	skin	NN
9936	3918	10	of	of	IN
9936	3918	11	each	each	DT
9936	3918	12	from	from	IN
9936	3918	13	end	end	NN
9936	3918	14	to	to	IN
9936	3918	15	end	end	VB
9936	3918	16	with	with	IN
9936	3918	17	a	a	DT
9936	3918	18	sharp	sharp	JJ
9936	3918	19	knife	knife	NN
9936	3918	20	,	,	,
9936	3918	21	and	and	CC
9936	3918	22	scrape	scrape	VB
9936	3918	23	out	out	RP
9936	3918	24	the	the	DT
9936	3918	25	contents	content	NNS
9936	3918	26	of	of	IN
9936	3918	27	the	the	DT
9936	3918	28	shell	shell	NN
9936	3918	29	.	.	.
9936	3919	1	Mash	mash	VB
9936	3919	2	the	the	DT
9936	3919	3	pulp	pulp	NN
9936	3919	4	according	accord	VBG
9936	3919	5	to	to	IN
9936	3919	6	the	the	DT
9936	3919	7	directions	direction	NNS
9936	3919	8	given	give	VBN
9936	3919	9	in	in	IN
9936	3919	10	Art	art	NN
9936	3919	11	.	.	.
9936	3920	1	76	76	CD
9936	3920	2	.	.	.
9936	3921	1	Then	then	RB
9936	3921	2	fill	fill	VB
9936	3921	3	the	the	DT
9936	3921	4	shells	shell	NNS
9936	3921	5	with	with	IN
9936	3921	6	the	the	DT
9936	3921	7	mashed	mash	VBN
9936	3921	8	potatoes	potato	NNS
9936	3921	9	,	,	,
9936	3921	10	allowing	allow	VBG
9936	3921	11	the	the	DT
9936	3921	12	surface	surface	NN
9936	3921	13	to	to	TO
9936	3921	14	stand	stand	VB
9936	3921	15	up	up	RP
9936	3921	16	roughly	roughly	RB
9936	3921	17	,	,	,
9936	3921	18	as	as	IN
9936	3921	19	shown	show	VBN
9936	3921	20	,	,	,
9936	3921	21	instead	instead	RB
9936	3921	22	of	of	IN
9936	3921	23	smoothing	smooth	VBG
9936	3921	24	it	-PRON-	PRP
9936	3921	25	down	down	RP
9936	3921	26	.	.	.
9936	3922	1	Dot	dot	VB
9936	3922	2	each	each	DT
9936	3922	3	with	with	IN
9936	3922	4	butter	butter	NN
9936	3922	5	,	,	,
9936	3922	6	sprinkle	sprinkle	VB
9936	3922	7	a	a	DT
9936	3922	8	little	little	JJ
9936	3922	9	paprika	paprika	NN
9936	3922	10	over	over	IN
9936	3922	11	the	the	DT
9936	3922	12	tops	top	NNS
9936	3922	13	,	,	,
9936	3922	14	and	and	CC
9936	3922	15	replace	replace	VB
9936	3922	16	in	in	IN
9936	3922	17	the	the	DT
9936	3922	18	oven	oven	NN
9936	3922	19	.	.	.
9936	3923	1	Bake	bake	VB
9936	3923	2	until	until	IN
9936	3923	3	the	the	DT
9936	3923	4	surface	surface	NN
9936	3923	5	is	be	VBZ
9936	3923	6	nicely	nicely	RB
9936	3923	7	browned	brown	VBN
9936	3923	8	and	and	CC
9936	3923	9	then	then	RB
9936	3923	10	serve	serve	VB
9936	3923	11	at	at	IN
9936	3923	12	once	once	RB
9936	3923	13	.	.	.
9936	3924	1	[	[	-LRB-
9936	3924	2	Illustration	illustration	NN
9936	3924	3	:	:	:
9936	3924	4	FIG	FIG	NNP
9936	3924	5	.	.	.
9936	3925	1	16	16	CD
9936	3925	2	]	]	-RRB-
9936	3925	3	79	79	CD
9936	3925	4	.	.	.
9936	3926	1	BROWNED	BROWNED	NNP
9936	3926	2	POTATOES.--While	POTATOES.--While	NNP
9936	3926	3	not	not	RB
9936	3926	4	so	so	RB
9936	3926	5	easy	easy	JJ
9936	3926	6	to	to	TO
9936	3926	7	digest	digest	VB
9936	3926	8	as	as	IN
9936	3926	9	boiled	boil	VBN
9936	3926	10	or	or	CC
9936	3926	11	baked	bake	VBN
9936	3926	12	potatoes	potato	NNS
9936	3926	13	,	,	,
9936	3926	14	browned	brown	VBD
9936	3926	15	potatoes	potato	NNS
9936	3926	16	offer	offer	VBP
9936	3926	17	an	an	DT
9936	3926	18	opportunity	opportunity	NN
9936	3926	19	for	for	IN
9936	3926	20	a	a	DT
9936	3926	21	change	change	NN
9936	3926	22	from	from	IN
9936	3926	23	the	the	DT
9936	3926	24	usual	usual	JJ
9936	3926	25	ways	way	NNS
9936	3926	26	of	of	IN
9936	3926	27	preparing	prepare	VBG
9936	3926	28	this	this	DT
9936	3926	29	vegetable	vegetable	NN
9936	3926	30	.	.	.
9936	3927	1	They	-PRON-	PRP
9936	3927	2	may	may	MD
9936	3927	3	be	be	VB
9936	3927	4	prepared	prepare	VBN
9936	3927	5	on	on	IN
9936	3927	6	the	the	DT
9936	3927	7	stove	stove	NN
9936	3927	8	or	or	CC
9936	3927	9	in	in	IN
9936	3927	10	the	the	DT
9936	3927	11	oven	oven	NN
9936	3927	12	,	,	,
9936	3927	13	but	but	CC
9936	3927	14	when	when	WRB
9936	3927	15	browned	brown	VBN
9936	3927	16	in	in	IN
9936	3927	17	the	the	DT
9936	3927	18	oven	oven	NN
9936	3927	19	the	the	DT
9936	3927	20	surface	surface	NN
9936	3927	21	is	be	VBZ
9936	3927	22	more	more	RBR
9936	3927	23	likely	likely	JJ
9936	3927	24	to	to	TO
9936	3927	25	be	be	VB
9936	3927	26	tough	tough	JJ
9936	3927	27	.	.	.
9936	3928	1	Boil	Boil	NNP
9936	3928	2	the	the	DT
9936	3928	3	desired	desire	VBN
9936	3928	4	number	number	NN
9936	3928	5	of	of	IN
9936	3928	6	potatoes	potato	NNS
9936	3928	7	,	,	,
9936	3928	8	and	and	CC
9936	3928	9	when	when	WRB
9936	3928	10	they	-PRON-	PRP
9936	3928	11	are	be	VBP
9936	3928	12	sufficiently	sufficiently	RB
9936	3928	13	tender	tender	JJ
9936	3928	14	,	,	,
9936	3928	15	drain	drain	VB
9936	3928	16	off	off	RP
9936	3928	17	the	the	DT
9936	3928	18	water	water	NN
9936	3928	19	.	.	.
9936	3929	1	If	if	IN
9936	3929	2	they	-PRON-	PRP
9936	3929	3	are	be	VBP
9936	3929	4	to	to	TO
9936	3929	5	be	be	VB
9936	3929	6	sautÃ	sautÃ	NNP
9936	3929	7	©	©	NNP
9936	3929	8	d	d	NN
9936	3929	9	on	on	IN
9936	3929	10	the	the	DT
9936	3929	11	stove	stove	NN
9936	3929	12	,	,	,
9936	3929	13	melt	melt	VB
9936	3929	14	a	a	DT
9936	3929	15	small	small	JJ
9936	3929	16	amount	amount	NN
9936	3929	17	of	of	IN
9936	3929	18	fat	fat	NN
9936	3929	19	in	in	IN
9936	3929	20	a	a	DT
9936	3929	21	frying	fry	VBG
9936	3929	22	pan	pan	NN
9936	3929	23	,	,	,
9936	3929	24	and	and	CC
9936	3929	25	place	place	VB
9936	3929	26	the	the	DT
9936	3929	27	cooked	cooked	JJ
9936	3929	28	potatoes	potato	NNS
9936	3929	29	in	in	IN
9936	3929	30	it	-PRON-	PRP
9936	3929	31	.	.	.
9936	3930	1	SautÃ	SautÃ	NNP
9936	3930	2	©	©	NNP
9936	3930	3	until	until	IN
9936	3930	4	brown	brown	JJ
9936	3930	5	on	on	IN
9936	3930	6	one	one	CD
9936	3930	7	side	side	NN
9936	3930	8	,	,	,
9936	3930	9	then	then	RB
9936	3930	10	turn	turn	VB
9936	3930	11	and	and	CC
9936	3930	12	brown	brown	VB
9936	3930	13	on	on	IN
9936	3930	14	the	the	DT
9936	3930	15	other	other	JJ
9936	3930	16	.	.	.
9936	3931	1	Season	season	NN
9936	3931	2	with	with	IN
9936	3931	3	additional	additional	JJ
9936	3931	4	salt	salt	NN
9936	3931	5	,	,	,
9936	3931	6	if	if	IN
9936	3931	7	necessary	necessary	JJ
9936	3931	8	,	,	,
9936	3931	9	and	and	CC
9936	3931	10	serve	serve	VB
9936	3931	11	.	.	.
9936	3932	1	In	in	IN
9936	3932	2	case	case	NN
9936	3932	3	it	-PRON-	PRP
9936	3932	4	is	be	VBZ
9936	3932	5	desired	desire	VBN
9936	3932	6	to	to	TO
9936	3932	7	brown	brown	VB
9936	3932	8	them	-PRON-	PRP
9936	3932	9	in	in	IN
9936	3932	10	the	the	DT
9936	3932	11	oven	oven	NN
9936	3932	12	,	,	,
9936	3932	13	put	put	VBD
9936	3932	14	the	the	DT
9936	3932	15	boiled	boil	VBN
9936	3932	16	potatoes	potato	NNS
9936	3932	17	in	in	IN
9936	3932	18	a	a	DT
9936	3932	19	shallow	shallow	JJ
9936	3932	20	pan	pan	NN
9936	3932	21	and	and	CC
9936	3932	22	brush	brush	VB
9936	3932	23	them	-PRON-	PRP
9936	3932	24	over	over	RP
9936	3932	25	with	with	IN
9936	3932	26	butter	butter	NN
9936	3932	27	.	.	.
9936	3933	1	Set	Set	VBD
9936	3933	2	them	-PRON-	PRP
9936	3933	3	in	in	IN
9936	3933	4	a	a	DT
9936	3933	5	hot	hot	JJ
9936	3933	6	oven	oven	NN
9936	3933	7	,	,	,
9936	3933	8	allow	allow	VB
9936	3933	9	them	-PRON-	PRP
9936	3933	10	to	to	TO
9936	3933	11	brown	brown	VB
9936	3933	12	on	on	IN
9936	3933	13	one	one	CD
9936	3933	14	side	side	NN
9936	3933	15	,	,	,
9936	3933	16	then	then	RB
9936	3933	17	turn	turn	VB
9936	3933	18	and	and	CC
9936	3933	19	brown	brown	VB
9936	3933	20	them	-PRON-	PRP
9936	3933	21	on	on	IN
9936	3933	22	the	the	DT
9936	3933	23	other	other	JJ
9936	3933	24	.	.	.
9936	3934	1	Season	season	NN
9936	3934	2	with	with	IN
9936	3934	3	salt	salt	NN
9936	3934	4	,	,	,
9936	3934	5	if	if	IN
9936	3934	6	necessary	necessary	JJ
9936	3934	7	,	,	,
9936	3934	8	and	and	CC
9936	3934	9	serve	serve	VB
9936	3934	10	at	at	IN
9936	3934	11	once	once	RB
9936	3934	12	upon	upon	IN
9936	3934	13	removing	remove	VBG
9936	3934	14	from	from	IN
9936	3934	15	the	the	DT
9936	3934	16	oven	oven	NN
9936	3934	17	.	.	.
9936	3935	1	80	80	CD
9936	3935	2	.	.	.
9936	3936	1	RAW	raw	JJ
9936	3936	2	SAUTÃ	SAUTÃ	NNP
9936	3936	3	�	�	NNP
9936	3936	4	D	D	NNP
9936	3936	5	POTATOES.--If	POTATOES.--If	NNP
9936	3936	6	a	a	DT
9936	3936	7	potato	potato	NN
9936	3936	8	dish	dish	NN
9936	3936	9	suitable	suitable	JJ
9936	3936	10	for	for	IN
9936	3936	11	supper	supper	NN
9936	3936	12	or	or	CC
9936	3936	13	luncheon	luncheon	NN
9936	3936	14	is	be	VBZ
9936	3936	15	desired	desire	VBN
9936	3936	16	,	,	,
9936	3936	17	raw	raw	JJ
9936	3936	18	potatoes	potato	NNS
9936	3936	19	may	may	MD
9936	3936	20	be	be	VB
9936	3936	21	sliced	slice	VBN
9936	3936	22	thin	thin	JJ
9936	3936	23	,	,	,
9936	3936	24	as	as	IN
9936	3936	25	at	at	IN
9936	3936	26	_	_	NNP
9936	3936	27	a	a	DT
9936	3936	28	_	_	NNP
9936	3936	29	,	,	,
9936	3936	30	Fig	Fig	NNP
9936	3936	31	.	.	.
9936	3937	1	17	17	CD
9936	3937	2	,	,	,
9936	3937	3	and	and	CC
9936	3937	4	then	then	RB
9936	3937	5	sautÃ	sautÃ	NNP
9936	3937	6	©	©	NNP
9936	3937	7	d	d	NN
9936	3937	8	.	.	.
9936	3938	1	For	for	IN
9936	3938	2	this	this	DT
9936	3938	3	purpose	purpose	NN
9936	3938	4	,	,	,
9936	3938	5	small	small	JJ
9936	3938	6	potatoes	potato	NNS
9936	3938	7	that	that	WDT
9936	3938	8	are	be	VBP
9936	3938	9	not	not	RB
9936	3938	10	suitable	suitable	JJ
9936	3938	11	for	for	IN
9936	3938	12	other	other	JJ
9936	3938	13	methods	method	NNS
9936	3938	14	of	of	IN
9936	3938	15	preparation	preparation	NN
9936	3938	16	may	may	MD
9936	3938	17	be	be	VB
9936	3938	18	used	use	VBN
9936	3938	19	.	.	.
9936	3939	1	Peel	peel	VB
9936	3939	2	the	the	DT
9936	3939	3	potatoes	potato	NNS
9936	3939	4	and	and	CC
9936	3939	5	slice	slice	VB
9936	3939	6	them	-PRON-	PRP
9936	3939	7	into	into	IN
9936	3939	8	thin	thin	JJ
9936	3939	9	slices	slice	NNS
9936	3939	10	.	.	.
9936	3940	1	Melt	melt	VB
9936	3940	2	a	a	DT
9936	3940	3	small	small	JJ
9936	3940	4	amount	amount	NN
9936	3940	5	of	of	IN
9936	3940	6	fat	fat	NN
9936	3940	7	in	in	IN
9936	3940	8	a	a	DT
9936	3940	9	frying	fry	VBG
9936	3940	10	pan	pan	NN
9936	3940	11	,	,	,
9936	3940	12	place	place	VB
9936	3940	13	the	the	DT
9936	3940	14	potatoes	potato	NNS
9936	3940	15	in	in	IN
9936	3940	16	the	the	DT
9936	3940	17	hot	hot	JJ
9936	3940	18	fat	fat	NN
9936	3940	19	,	,	,
9936	3940	20	and	and	CC
9936	3940	21	cover	cover	VB
9936	3940	22	the	the	DT
9936	3940	23	pan	pan	NN
9936	3940	24	.	.	.
9936	3941	1	Allow	allow	VB
9936	3941	2	them	-PRON-	PRP
9936	3941	3	to	to	TO
9936	3941	4	steam	steam	VB
9936	3941	5	in	in	IN
9936	3941	6	this	this	DT
9936	3941	7	way	way	NN
9936	3941	8	for	for	IN
9936	3941	9	10	10	CD
9936	3941	10	to	to	TO
9936	3941	11	15	15	CD
9936	3941	12	minutes	minute	NNS
9936	3941	13	and	and	CC
9936	3941	14	then	then	RB
9936	3941	15	remove	remove	VB
9936	3941	16	the	the	DT
9936	3941	17	cover	cover	NN
9936	3941	18	.	.	.
9936	3942	1	Brown	brown	JJ
9936	3942	2	on	on	IN
9936	3942	3	one	one	CD
9936	3942	4	side	side	NN
9936	3942	5	;	;	:
9936	3942	6	then	then	RB
9936	3942	7	turn	turn	VB
9936	3942	8	and	and	CC
9936	3942	9	brown	brown	VB
9936	3942	10	on	on	IN
9936	3942	11	the	the	DT
9936	3942	12	other	other	JJ
9936	3942	13	.	.	.
9936	3943	1	Season	season	NN
9936	3943	2	with	with	IN
9936	3943	3	salt	salt	NN
9936	3943	4	and	and	CC
9936	3943	5	pepper	pepper	NN
9936	3943	6	.	.	.
9936	3944	1	[	[	-LRB-
9936	3944	2	Illustration	illustration	NN
9936	3944	3	:	:	:
9936	3944	4	FIG	FIG	NNP
9936	3944	5	.	.	.
9936	3945	1	17	17	CD
9936	3945	2	]	]	-RRB-
9936	3945	3	81	81	CD
9936	3945	4	.	.	.
9936	3946	1	HASH	HASH	NNP
9936	3946	2	-	-	HYPH
9936	3946	3	BROWNED	BROWNED	NNP
9936	3946	4	POTATOES.--A	potatoes.--a	CD
9936	3946	5	very	very	RB
9936	3946	6	good	good	JJ
9936	3946	7	way	way	NN
9936	3946	8	in	in	IN
9936	3946	9	which	which	WDT
9936	3946	10	to	to	TO
9936	3946	11	use	use	VB
9936	3946	12	up	up	RP
9936	3946	13	boiled	boil	VBN
9936	3946	14	potatoes	potato	NNS
9936	3946	15	is	be	VBZ
9936	3946	16	to	to	IN
9936	3946	17	hash	hash	NN
9936	3946	18	-	-	HYPH
9936	3946	19	brown	brown	VB
9936	3946	20	them	-PRON-	PRP
9936	3946	21	in	in	IN
9936	3946	22	the	the	DT
9936	3946	23	oven	oven	NN
9936	3946	24	.	.	.
9936	3947	1	HASH	hash	NN
9936	3947	2	-	-	HYPH
9936	3947	3	BROWNED	browned	NN
9936	3947	4	POTATOES	potato	NNS
9936	3947	5	(	(	-LRB-
9936	3947	6	Sufficient	sufficient	JJ
9936	3947	7	to	to	TO
9936	3947	8	Serve	serve	VB
9936	3947	9	Six	six	CD
9936	3947	10	)	)	-RRB-
9936	3947	11	6	6	CD
9936	3947	12	medium	medium	NN
9936	3947	13	-	-	HYPH
9936	3947	14	sized	sized	JJ
9936	3947	15	cooked	cooked	JJ
9936	3947	16	potatoes	potato	NNS
9936	3947	17	1	1	CD
9936	3947	18	-	-	SYM
9936	3947	19	1/2	1/2	CD
9936	3947	20	tsp	tsp	NN
9936	3947	21	.	.	.
9936	3948	1	salt	salt	NN
9936	3948	2	2	2	CD
9936	3948	3	Tb	Tb	NNP
9936	3948	4	.	.	.
9936	3949	1	butter	butter	NN
9936	3949	2	3	3	CD
9936	3949	3	Tb	Tb	NNP
9936	3949	4	.	.	.
9936	3950	1	milk	milk	NN
9936	3950	2	1/4	1/4	CD
9936	3950	3	tsp	tsp	NN
9936	3950	4	.	.	.
9936	3951	1	pepper	pepper	NNP
9936	3951	2	Slice	Slice	NNP
9936	3951	3	or	or	CC
9936	3951	4	chop	chop	VB
9936	3951	5	the	the	DT
9936	3951	6	cold	cold	JJ
9936	3951	7	potatoes	potato	NNS
9936	3951	8	,	,	,
9936	3951	9	place	place	NN
9936	3951	10	in	in	IN
9936	3951	11	a	a	DT
9936	3951	12	buttered	butter	VBN
9936	3951	13	pan	pan	NN
9936	3951	14	,	,	,
9936	3951	15	add	add	VB
9936	3951	16	the	the	DT
9936	3951	17	salt	salt	NN
9936	3951	18	and	and	CC
9936	3951	19	pepper	pepper	NN
9936	3951	20	,	,	,
9936	3951	21	melt	melt	VB
9936	3951	22	the	the	DT
9936	3951	23	butter	butter	NN
9936	3951	24	,	,	,
9936	3951	25	and	and	CC
9936	3951	26	pour	pour	VB
9936	3951	27	it	-PRON-	PRP
9936	3951	28	over	over	IN
9936	3951	29	them	-PRON-	PRP
9936	3951	30	.	.	.
9936	3952	1	Place	place	NN
9936	3952	2	in	in	IN
9936	3952	3	a	a	DT
9936	3952	4	hot	hot	JJ
9936	3952	5	oven	oven	NN
9936	3952	6	until	until	IN
9936	3952	7	nicely	nicely	RB
9936	3952	8	browned	brown	VBN
9936	3952	9	.	.	.
9936	3953	1	Stir	stir	VB
9936	3953	2	,	,	,
9936	3953	3	add	add	VB
9936	3953	4	the	the	DT
9936	3953	5	milk	milk	NN
9936	3953	6	,	,	,
9936	3953	7	and	and	CC
9936	3953	8	brown	brown	JJ
9936	3953	9	again	again	RB
9936	3953	10	.	.	.
9936	3954	1	Stir	stir	VB
9936	3954	2	again	again	RB
9936	3954	3	,	,	,
9936	3954	4	brown	brown	VB
9936	3954	5	the	the	DT
9936	3954	6	third	third	JJ
9936	3954	7	time	time	NN
9936	3954	8	,	,	,
9936	3954	9	and	and	CC
9936	3954	10	serve	serve	VB
9936	3954	11	.	.	.
9936	3955	1	82	82	CD
9936	3955	2	.	.	.
9936	3956	1	POTATO	potato	NN
9936	3956	2	PATTIES.--Mashed	patties.--mashe	VBD
9936	3956	3	potatoes	potato	NNS
9936	3956	4	,	,	,
9936	3956	5	whether	whether	IN
9936	3956	6	left	leave	VBD
9936	3956	7	over	over	RP
9936	3956	8	or	or	CC
9936	3956	9	boiled	boil	VBN
9936	3956	10	and	and	CC
9936	3956	11	mashed	mash	VBN
9936	3956	12	especially	especially	RB
9936	3956	13	for	for	IN
9936	3956	14	the	the	DT
9936	3956	15	purpose	purpose	NN
9936	3956	16	,	,	,
9936	3956	17	may	may	MD
9936	3956	18	be	be	VB
9936	3956	19	made	make	VBN
9936	3956	20	up	up	RP
9936	3956	21	into	into	IN
9936	3956	22	patties	patty	NNS
9936	3956	23	and	and	CC
9936	3956	24	then	then	RB
9936	3956	25	sautÃ	sautÃ	NNP
9936	3956	26	©	©	NNP
9936	3956	27	d	d	NNP
9936	3956	28	until	until	IN
9936	3956	29	brown	brown	NNP
9936	3956	30	on	on	IN
9936	3956	31	both	both	DT
9936	3956	32	sides	side	NNS
9936	3956	33	.	.	.
9936	3957	1	POTATO	potato	NN
9936	3957	2	PATTIES	patty	NNS
9936	3957	3	(	(	-LRB-
9936	3957	4	Sufficient	sufficient	JJ
9936	3957	5	to	to	TO
9936	3957	6	Serve	serve	VB
9936	3957	7	Six	six	CD
9936	3957	8	)	)	-RRB-
9936	3957	9	2	2	CD
9936	3957	10	c.	c.	NN
9936	3957	11	mashed	mashed	JJ
9936	3957	12	potato	potato	NN
9936	3957	13	1	1	CD
9936	3957	14	egg	egg	NN
9936	3957	15	Fine	fine	JJ
9936	3957	16	bread	bread	NN
9936	3957	17	crumbs	crumb	VBZ
9936	3957	18	To	to	IN
9936	3957	19	the	the	DT
9936	3957	20	mashed	mash	VBN
9936	3957	21	potatoes	potato	NNS
9936	3957	22	that	that	WDT
9936	3957	23	have	have	VBP
9936	3957	24	been	be	VBN
9936	3957	25	well	well	RB
9936	3957	26	seasoned	seasoned	JJ
9936	3957	27	,	,	,
9936	3957	28	add	add	VB
9936	3957	29	the	the	DT
9936	3957	30	egg	egg	NN
9936	3957	31	and	and	CC
9936	3957	32	mix	mix	VB
9936	3957	33	thoroughly	thoroughly	RB
9936	3957	34	.	.	.
9936	3958	1	Shape	shape	VB
9936	3958	2	into	into	IN
9936	3958	3	flat	flat	JJ
9936	3958	4	,	,	,
9936	3958	5	round	round	JJ
9936	3958	6	patties	patty	NNS
9936	3958	7	and	and	CC
9936	3958	8	roll	roll	NN
9936	3958	9	in	in	IN
9936	3958	10	the	the	DT
9936	3958	11	bread	bread	NN
9936	3958	12	crumbs	crumb	VBZ
9936	3958	13	.	.	.
9936	3959	1	Melt	melt	JJ
9936	3959	2	fat	fat	NN
9936	3959	3	in	in	IN
9936	3959	4	a	a	DT
9936	3959	5	frying	fry	VBG
9936	3959	6	pan	pan	NN
9936	3959	7	,	,	,
9936	3959	8	place	place	VB
9936	3959	9	the	the	DT
9936	3959	10	patties	patty	NNS
9936	3959	11	in	in	IN
9936	3959	12	it	-PRON-	PRP
9936	3959	13	,	,	,
9936	3959	14	sautÃ	sautÃ	NNP
9936	3959	15	©	©	NNP
9936	3959	16	on	on	IN
9936	3959	17	one	one	CD
9936	3959	18	side	side	NN
9936	3959	19	until	until	IN
9936	3959	20	brown	brown	NNP
9936	3959	21	,	,	,
9936	3959	22	and	and	CC
9936	3959	23	then	then	RB
9936	3959	24	turn	turn	VB
9936	3959	25	and	and	CC
9936	3959	26	brown	brown	VB
9936	3959	27	on	on	IN
9936	3959	28	the	the	DT
9936	3959	29	other	other	JJ
9936	3959	30	side	side	NN
9936	3959	31	.	.	.
9936	3960	1	Serve	serve	VB
9936	3960	2	hot	hot	JJ
9936	3960	3	.	.	.
9936	3961	1	83	83	CD
9936	3961	2	.	.	.
9936	3962	1	FRENCH	FRENCH	NNP
9936	3962	2	FRIED	FRIED	NNP
9936	3962	3	POTATOES.--Many	potatoes.--many	JJ
9936	3962	4	families	family	NNS
9936	3962	5	are	be	VBP
9936	3962	6	deprived	deprive	VBN
9936	3962	7	of	of	IN
9936	3962	8	French	french	JJ
9936	3962	9	fried	fry	VBN
9936	3962	10	potatoes	potato	NNS
9936	3962	11	because	because	IN
9936	3962	12	the	the	DT
9936	3962	13	majority	majority	NN
9936	3962	14	of	of	IN
9936	3962	15	housewives	housewife	NNS
9936	3962	16	think	think	VBP
9936	3962	17	they	-PRON-	PRP
9936	3962	18	are	be	VBP
9936	3962	19	difficult	difficult	JJ
9936	3962	20	to	to	TO
9936	3962	21	prepare	prepare	VB
9936	3962	22	.	.	.
9936	3963	1	This	this	DT
9936	3963	2	,	,	,
9936	3963	3	however	however	RB
9936	3963	4	,	,	,
9936	3963	5	is	be	VBZ
9936	3963	6	not	not	RB
9936	3963	7	the	the	DT
9936	3963	8	case	case	NN
9936	3963	9	,	,	,
9936	3963	10	for	for	IN
9936	3963	11	when	when	WRB
9936	3963	12	the	the	DT
9936	3963	13	procedure	procedure	NN
9936	3963	14	is	be	VBZ
9936	3963	15	understood	understand	VBN
9936	3963	16	nothing	nothing	NN
9936	3963	17	is	be	VBZ
9936	3963	18	easier	easy	JJR
9936	3963	19	.	.	.
9936	3964	1	Peel	peel	VB
9936	3964	2	the	the	DT
9936	3964	3	required	require	VBN
9936	3964	4	number	number	NN
9936	3964	5	of	of	IN
9936	3964	6	potatoes	potato	NNS
9936	3964	7	and	and	CC
9936	3964	8	cut	cut	VBD
9936	3964	9	them	-PRON-	PRP
9936	3964	10	into	into	IN
9936	3964	11	the	the	DT
9936	3964	12	desired	desire	VBN
9936	3964	13	shape	shape	NN
9936	3964	14	.	.	.
9936	3965	1	Great	great	JJ
9936	3965	2	variety	variety	NN
9936	3965	3	exists	exist	VBZ
9936	3965	4	in	in	IN
9936	3965	5	the	the	DT
9936	3965	6	method	method	NN
9936	3965	7	of	of	IN
9936	3965	8	cutting	cut	VBG
9936	3965	9	potatoes	potato	NNS
9936	3965	10	for	for	IN
9936	3965	11	this	this	DT
9936	3965	12	purpose	purpose	NN
9936	3965	13	.	.	.
9936	3966	1	However	however	RB
9936	3966	2	,	,	,
9936	3966	3	the	the	DT
9936	3966	4	form	form	NN
9936	3966	5	that	that	WDT
9936	3966	6	is	be	VBZ
9936	3966	7	usually	usually	RB
9936	3966	8	thought	think	VBN
9936	3966	9	of	of	IN
9936	3966	10	when	when	WRB
9936	3966	11	French	french	JJ
9936	3966	12	fried	fry	VBN
9936	3966	13	potatoes	potato	NNS
9936	3966	14	are	be	VBP
9936	3966	15	mentioned	mention	VBN
9936	3966	16	is	be	VBZ
9936	3966	17	the	the	DT
9936	3966	18	one	one	CD
9936	3966	19	obtained	obtain	VBN
9936	3966	20	by	by	IN
9936	3966	21	cutting	cut	VBG
9936	3966	22	the	the	DT
9936	3966	23	potatoes	potato	NNS
9936	3966	24	into	into	IN
9936	3966	25	pieces	piece	NNS
9936	3966	26	like	like	IN
9936	3966	27	the	the	DT
9936	3966	28	sections	section	NNS
9936	3966	29	of	of	IN
9936	3966	30	an	an	DT
9936	3966	31	orange	orange	NN
9936	3966	32	and	and	CC
9936	3966	33	then	then	RB
9936	3966	34	cutting	cut	VBG
9936	3966	35	these	these	DT
9936	3966	36	sections	section	NNS
9936	3966	37	lengthwise	lengthwise	RB
9936	3966	38	into	into	IN
9936	3966	39	smaller	small	JJR
9936	3966	40	pieces	piece	NNS
9936	3966	41	,	,	,
9936	3966	42	like	like	IN
9936	3966	43	those	those	DT
9936	3966	44	shown	show	VBN
9936	3966	45	at	at	IN
9936	3966	46	_	_	NNP
9936	3966	47	b	b	NNP
9936	3966	48	_	_	NNP
9936	3966	49	,	,	,
9936	3966	50	Fig	Fig	NNP
9936	3966	51	.	.	.
9936	3967	1	17	17	CD
9936	3967	2	.	.	.
9936	3968	1	Pieces	piece	NNS
9936	3968	2	like	like	IN
9936	3968	3	those	those	DT
9936	3968	4	shown	show	VBN
9936	3968	5	at	at	IN
9936	3968	6	_	_	NNP
9936	3968	7	c	c	NNP
9936	3968	8	_	_	NNP
9936	3968	9	,	,	,
9936	3968	10	called	call	VBN
9936	3968	11	_	_	NNP
9936	3968	12	shoestring	shoestring	NN
9936	3968	13	potatoes	potato	NNS
9936	3968	14	_	_	NNP
9936	3968	15	,	,	,
9936	3968	16	are	be	VBP
9936	3968	17	also	also	RB
9936	3968	18	popular	popular	JJ
9936	3968	19	.	.	.
9936	3969	1	As	as	RB
9936	3969	2	soon	soon	RB
9936	3969	3	as	as	IN
9936	3969	4	cut	cut	VBN
9936	3969	5	,	,	,
9936	3969	6	in	in	IN
9936	3969	7	no	no	RB
9936	3969	8	matter	matter	RB
9936	3969	9	what	what	WDT
9936	3969	10	shape	shape	NN
9936	3969	11	,	,	,
9936	3969	12	drop	drop	VB
9936	3969	13	the	the	DT
9936	3969	14	pieces	piece	NNS
9936	3969	15	into	into	IN
9936	3969	16	cold	cold	JJ
9936	3969	17	water	water	NN
9936	3969	18	,	,	,
9936	3969	19	but	but	CC
9936	3969	20	when	when	WRB
9936	3969	21	ready	ready	JJ
9936	3969	22	to	to	TO
9936	3969	23	fry	fry	VB
9936	3969	24	,	,	,
9936	3969	25	remove	remove	VB
9936	3969	26	them	-PRON-	PRP
9936	3969	27	from	from	IN
9936	3969	28	the	the	DT
9936	3969	29	water	water	NN
9936	3969	30	and	and	CC
9936	3969	31	dry	dry	VB
9936	3969	32	on	on	IN
9936	3969	33	a	a	DT
9936	3969	34	clean	clean	JJ
9936	3969	35	dry	dry	JJ
9936	3969	36	towel	towel	NN
9936	3969	37	.	.	.
9936	3970	1	Place	place	NN
9936	3970	2	in	in	IN
9936	3970	3	a	a	DT
9936	3970	4	wire	wire	NN
9936	3970	5	basket	basket	NN
9936	3970	6	and	and	CC
9936	3970	7	lower	lower	VB
9936	3970	8	the	the	DT
9936	3970	9	basket	basket	NN
9936	3970	10	into	into	IN
9936	3970	11	a	a	DT
9936	3970	12	pan	pan	NN
9936	3970	13	of	of	IN
9936	3970	14	hot	hot	JJ
9936	3970	15	fat	fat	NN
9936	3970	16	.	.	.
9936	3971	1	Fry	fry	NN
9936	3971	2	until	until	IN
9936	3971	3	the	the	DT
9936	3971	4	potatoes	potato	NNS
9936	3971	5	are	be	VBP
9936	3971	6	nicely	nicely	RB
9936	3971	7	browned	brown	VBN
9936	3971	8	,	,	,
9936	3971	9	remove	remove	VBP
9936	3971	10	from	from	IN
9936	3971	11	the	the	DT
9936	3971	12	fat	fat	NN
9936	3971	13	,	,	,
9936	3971	14	drain	drain	VBP
9936	3971	15	,	,	,
9936	3971	16	and	and	CC
9936	3971	17	sprinkle	sprinkle	VB
9936	3971	18	with	with	IN
9936	3971	19	salt	salt	NN
9936	3971	20	and	and	CC
9936	3971	21	pepper	pepper	NN
9936	3971	22	.	.	.
9936	3972	1	Serve	serve	VB
9936	3972	2	at	at	IN
9936	3972	3	once	once	RB
9936	3972	4	.	.	.
9936	3973	1	84	84	CD
9936	3973	2	.	.	.
9936	3974	1	POTATOES	POTATOES	NNP
9936	3974	2	AU	AU	NNP
9936	3974	3	GRATIN.--Something	gratin.--somethe	VBG
9936	3974	4	a	a	DT
9936	3974	5	little	little	JJ
9936	3974	6	unusual	unusual	JJ
9936	3974	7	in	in	IN
9936	3974	8	the	the	DT
9936	3974	9	way	way	NN
9936	3974	10	of	of	IN
9936	3974	11	a	a	DT
9936	3974	12	potato	potato	NN
9936	3974	13	dish	dish	NN
9936	3974	14	is	be	VBZ
9936	3974	15	produced	produce	VBN
9936	3974	16	when	when	WRB
9936	3974	17	potatoes	potato	NNS
9936	3974	18	are	be	VBP
9936	3974	19	combined	combine	VBN
9936	3974	20	with	with	IN
9936	3974	21	cheese	cheese	NN
9936	3974	22	,	,	,
9936	3974	23	bread	bread	NN
9936	3974	24	crumbs	crumb	NNS
9936	3974	25	,	,	,
9936	3974	26	and	and	CC
9936	3974	27	a	a	DT
9936	3974	28	cream	cream	NN
9936	3974	29	sauce	sauce	NN
9936	3974	30	to	to	TO
9936	3974	31	make	make	VB
9936	3974	32	potatoes	potato	NNS
9936	3974	33	au	au	NNP
9936	3974	34	gratin	gratin	NN
9936	3974	35	.	.	.
9936	3975	1	In	in	IN
9936	3975	2	addition	addition	NN
9936	3975	3	to	to	IN
9936	3975	4	supplying	supply	VBG
9936	3975	5	flavor	flavor	NN
9936	3975	6	,	,	,
9936	3975	7	these	these	DT
9936	3975	8	ingredients	ingredient	NNS
9936	3975	9	increase	increase	VBP
9936	3975	10	the	the	DT
9936	3975	11	food	food	NN
9936	3975	12	value	value	NN
9936	3975	13	of	of	IN
9936	3975	14	the	the	DT
9936	3975	15	potatoes	potato	NNS
9936	3975	16	so	so	IN
9936	3975	17	that	that	IN
9936	3975	18	a	a	DT
9936	3975	19	highly	highly	RB
9936	3975	20	nutritious	nutritious	JJ
9936	3975	21	dish	dish	NN
9936	3975	22	is	be	VBZ
9936	3975	23	the	the	DT
9936	3975	24	result	result	NN
9936	3975	25	.	.	.
9936	3976	1	POTATOES	POTATOES	NNP
9936	3976	2	AU	AU	NNP
9936	3976	3	GRATIN	gratin	NN
9936	3976	4	(	(	-LRB-
9936	3976	5	Sufficient	sufficient	JJ
9936	3976	6	to	to	TO
9936	3976	7	Serve	serve	VB
9936	3976	8	Six	six	CD
9936	3976	9	)	)	-RRB-
9936	3976	10	3	3	CD
9936	3976	11	c.	c.	NN
9936	3976	12	diced	dice	VBN
9936	3976	13	cooked	cooked	JJ
9936	3976	14	potatoes	potato	NNS
9936	3976	15	1/2	1/2	CD
9936	3976	16	c.	c.	NN
9936	3976	17	grated	grate	VBD
9936	3976	18	cheese	cheese	NNP
9936	3976	19	1/2	1/2	CD
9936	3976	20	c.	c.	NN
9936	3976	21	bread	bread	NN
9936	3976	22	crumbs	crumb	VBZ
9936	3976	23	1	1	CD
9936	3976	24	-	-	SYM
9936	3976	25	1/2	1/2	CD
9936	3976	26	c.	c.	NN
9936	3976	27	thin	thin	JJ
9936	3976	28	white	white	JJ
9936	3976	29	sauce	sauce	NN
9936	3976	30	Grease	Grease	NNP
9936	3976	31	a	a	DT
9936	3976	32	baking	baking	NN
9936	3976	33	dish	dish	NN
9936	3976	34	,	,	,
9936	3976	35	place	place	NN
9936	3976	36	1/2	1/2	CD
9936	3976	37	of	of	IN
9936	3976	38	the	the	DT
9936	3976	39	potatoes	potato	NNS
9936	3976	40	in	in	IN
9936	3976	41	the	the	DT
9936	3976	42	bottom	bottom	NN
9936	3976	43	of	of	IN
9936	3976	44	the	the	DT
9936	3976	45	dish	dish	NN
9936	3976	46	,	,	,
9936	3976	47	and	and	CC
9936	3976	48	sprinkle	sprinkle	VB
9936	3976	49	over	over	IN
9936	3976	50	them	-PRON-	PRP
9936	3976	51	1/2	1/2	CD
9936	3976	52	of	of	IN
9936	3976	53	the	the	DT
9936	3976	54	crumbs	crumb	NNS
9936	3976	55	and	and	CC
9936	3976	56	then	then	RB
9936	3976	57	1/2	1/2	CD
9936	3976	58	of	of	IN
9936	3976	59	the	the	DT
9936	3976	60	cheese	cheese	NN
9936	3976	61	.	.	.
9936	3977	1	Put	put	VB
9936	3977	2	the	the	DT
9936	3977	3	remainder	remainder	NN
9936	3977	4	of	of	IN
9936	3977	5	the	the	DT
9936	3977	6	potatoes	potato	NNS
9936	3977	7	in	in	IN
9936	3977	8	the	the	DT
9936	3977	9	dish	dish	NN
9936	3977	10	,	,	,
9936	3977	11	sprinkle	sprinkle	VB
9936	3977	12	with	with	IN
9936	3977	13	the	the	DT
9936	3977	14	rest	rest	NN
9936	3977	15	of	of	IN
9936	3977	16	the	the	DT
9936	3977	17	cheese	cheese	NN
9936	3977	18	,	,	,
9936	3977	19	pour	pour	VB
9936	3977	20	the	the	DT
9936	3977	21	hot	hot	JJ
9936	3977	22	white	white	JJ
9936	3977	23	sauce	sauce	NN
9936	3977	24	over	over	IN
9936	3977	25	all	all	DT
9936	3977	26	,	,	,
9936	3977	27	and	and	CC
9936	3977	28	place	place	VB
9936	3977	29	the	the	DT
9936	3977	30	remaining	remain	VBG
9936	3977	31	crumbs	crumb	NNS
9936	3977	32	on	on	IN
9936	3977	33	top	top	NN
9936	3977	34	.	.	.
9936	3978	1	Set	set	VB
9936	3978	2	the	the	DT
9936	3978	3	dish	dish	NN
9936	3978	4	in	in	IN
9936	3978	5	a	a	DT
9936	3978	6	hot	hot	JJ
9936	3978	7	oven	oven	NN
9936	3978	8	and	and	CC
9936	3978	9	bake	bake	VB
9936	3978	10	until	until	IN
9936	3978	11	well	well	RB
9936	3978	12	heated	heat	VBN
9936	3978	13	through	through	IN
9936	3978	14	and	and	CC
9936	3978	15	brown	brown	VB
9936	3978	16	on	on	IN
9936	3978	17	top	top	NN
9936	3978	18	.	.	.
9936	3979	1	85	85	CD
9936	3979	2	.	.	.
9936	3980	1	LYONNAISE	LYONNAISE	NNP
9936	3980	2	POTATOES.--When	POTATOES.--When	NNP
9936	3980	3	sautÃ	sautÃ	NNP
9936	3980	4	©	©	NNP
9936	3980	5	d	d	NN
9936	3980	6	potatoes	potato	NNS
9936	3980	7	are	be	VBP
9936	3980	8	flavored	flavor	VBN
9936	3980	9	with	with	IN
9936	3980	10	onion	onion	NN
9936	3980	11	and	and	CC
9936	3980	12	parsley	parsley	NN
9936	3980	13	,	,	,
9936	3980	14	they	-PRON-	PRP
9936	3980	15	are	be	VBP
9936	3980	16	known	know	VBN
9936	3980	17	as	as	IN
9936	3980	18	Lyonnaise	Lyonnaise	NNP
9936	3980	19	potatoes	potato	NNS
9936	3980	20	.	.	.
9936	3981	1	As	as	IN
9936	3981	2	they	-PRON-	PRP
9936	3981	3	are	be	VBP
9936	3981	4	very	very	RB
9936	3981	5	appetizing	appetizing	JJ
9936	3981	6	,	,	,
9936	3981	7	potatoes	potato	NNS
9936	3981	8	prepared	prepare	VBN
9936	3981	9	in	in	IN
9936	3981	10	this	this	DT
9936	3981	11	way	way	NN
9936	3981	12	are	be	VBP
9936	3981	13	relished	relish	VBN
9936	3981	14	by	by	IN
9936	3981	15	most	most	JJS
9936	3981	16	persons	person	NNS
9936	3981	17	.	.	.
9936	3982	1	LYONNAISE	LYONNAISE	NNP
9936	3982	2	POTATOES	POTATOES	NNP
9936	3982	3	(	(	-LRB-
9936	3982	4	Sufficient	sufficient	JJ
9936	3982	5	to	to	TO
9936	3982	6	Serve	serve	VB
9936	3982	7	Six	six	CD
9936	3982	8	)	)	-RRB-
9936	3982	9	2	2	CD
9936	3982	10	Tb	Tb	NNP
9936	3982	11	.	.	.
9936	3983	1	butter	butter	NN
9936	3983	2	or	or	CC
9936	3983	3	ham	ham	NN
9936	3983	4	or	or	CC
9936	3983	5	bacon	bacon	NN
9936	3983	6	fat	fat	NNP
9936	3983	7	1/2	1/2	CD
9936	3983	8	tsp	tsp	NN
9936	3983	9	.	.	.
9936	3984	1	salt	salt	NN
9936	3984	2	1	1	CD
9936	3984	3	medium	medium	JJ
9936	3984	4	-	-	HYPH
9936	3984	5	sized	sized	JJ
9936	3984	6	onion	onion	NN
9936	3984	7	,	,	,
9936	3984	8	chopped	chop	VBD
9936	3984	9	Dash	Dash	NNP
9936	3984	10	of	of	IN
9936	3984	11	pepper	pepper	NN
9936	3984	12	2	2	CD
9936	3984	13	Tb	Tb	NNP
9936	3984	14	.	.	.
9936	3985	1	parsley	parsley	NNP
9936	3985	2	3	3	CD
9936	3985	3	c.	c.	NN
9936	3985	4	diced	dice	VBD
9936	3985	5	cooked	cooked	JJ
9936	3985	6	potatoes	potato	NNS
9936	3985	7	Melt	Melt	NNP
9936	3985	8	the	the	DT
9936	3985	9	fat	fat	NN
9936	3985	10	in	in	IN
9936	3985	11	a	a	DT
9936	3985	12	frying	fry	VBG
9936	3985	13	pan	pan	NN
9936	3985	14	,	,	,
9936	3985	15	and	and	CC
9936	3985	16	add	add	VB
9936	3985	17	the	the	DT
9936	3985	18	onion	onion	NN
9936	3985	19	,	,	,
9936	3985	20	parsley	parsley	NN
9936	3985	21	,	,	,
9936	3985	22	salt	salt	NN
9936	3985	23	,	,	,
9936	3985	24	and	and	CC
9936	3985	25	pepper	pepper	NN
9936	3985	26	.	.	.
9936	3986	1	When	when	WRB
9936	3986	2	the	the	DT
9936	3986	3	fat	fat	NN
9936	3986	4	is	be	VBZ
9936	3986	5	hot	hot	JJ
9936	3986	6	,	,	,
9936	3986	7	add	add	VB
9936	3986	8	the	the	DT
9936	3986	9	potatoes	potato	NNS
9936	3986	10	,	,	,
9936	3986	11	which	which	WDT
9936	3986	12	should	should	MD
9936	3986	13	be	be	VB
9936	3986	14	diced	dice	VBN
9936	3986	15	,	,	,
9936	3986	16	like	like	IN
9936	3986	17	those	those	DT
9936	3986	18	shown	show	VBN
9936	3986	19	at	at	IN
9936	3986	20	_	_	NNP
9936	3986	21	d	d	NNP
9936	3986	22	_	_	NNP
9936	3986	23	,	,	,
9936	3986	24	Fig	Fig	NNP
9936	3986	25	.	.	.
9936	3987	1	17	17	CD
9936	3987	2	,	,	,
9936	3987	3	and	and	CC
9936	3987	4	allow	allow	VB
9936	3987	5	them	-PRON-	PRP
9936	3987	6	to	to	IN
9936	3987	7	sautÃ	sautÃ	NNP
9936	3987	8	©	©	NNP
9936	3987	9	until	until	IN
9936	3987	10	slightly	slightly	RB
9936	3987	11	brown	brown	JJ
9936	3987	12	.	.	.
9936	3988	1	Stir	stir	VB
9936	3988	2	frequently	frequently	RB
9936	3988	3	to	to	TO
9936	3988	4	avoid	avoid	VB
9936	3988	5	burning	burn	VBG
9936	3988	6	.	.	.
9936	3989	1	Serve	serve	VB
9936	3989	2	hot	hot	JJ
9936	3989	3	.	.	.
9936	3990	1	86	86	CD
9936	3990	2	.	.	.
9936	3991	1	SCALLOPED	SCALLOPED	NNP
9936	3991	2	POTATOES.--Many	potatoes.--many	CD
9936	3991	3	vegetables	vegetable	NNS
9936	3991	4	may	may	MD
9936	3991	5	be	be	VB
9936	3991	6	scalloped	scallop	VBN
9936	3991	7	,	,	,
9936	3991	8	but	but	CC
9936	3991	9	potatoes	potato	NNS
9936	3991	10	seem	seem	VBP
9936	3991	11	to	to	TO
9936	3991	12	lend	lend	VB
9936	3991	13	themselves	-PRON-	PRP
9936	3991	14	to	to	IN
9936	3991	15	this	this	DT
9936	3991	16	form	form	NN
9936	3991	17	of	of	IN
9936	3991	18	preparation	preparation	NN
9936	3991	19	to	to	IN
9936	3991	20	good	good	JJ
9936	3991	21	advantage	advantage	NN
9936	3991	22	.	.	.
9936	3992	1	Potatoes	potato	NNS
9936	3992	2	prepared	prepare	VBD
9936	3992	3	in	in	IN
9936	3992	4	this	this	DT
9936	3992	5	way	way	NN
9936	3992	6	are	be	VBP
9936	3992	7	suitable	suitable	JJ
9936	3992	8	for	for	IN
9936	3992	9	luncheon	luncheon	NN
9936	3992	10	,	,	,
9936	3992	11	supper	supper	NN
9936	3992	12	,	,	,
9936	3992	13	or	or	CC
9936	3992	14	a	a	DT
9936	3992	15	home	home	NN
9936	3992	16	dinner	dinner	NN
9936	3992	17	.	.	.
9936	3993	1	Wash	wash	VB
9936	3993	2	and	and	CC
9936	3993	3	peel	peel	VB
9936	3993	4	the	the	DT
9936	3993	5	desired	desire	VBN
9936	3993	6	number	number	NN
9936	3993	7	of	of	IN
9936	3993	8	potatoes	potato	NNS
9936	3993	9	and	and	CC
9936	3993	10	slice	slice	VB
9936	3993	11	them	-PRON-	PRP
9936	3993	12	thin	thin	JJ
9936	3993	13	.	.	.
9936	3994	1	Place	place	VB
9936	3994	2	a	a	DT
9936	3994	3	layer	layer	NN
9936	3994	4	in	in	IN
9936	3994	5	the	the	DT
9936	3994	6	bottom	bottom	NN
9936	3994	7	of	of	IN
9936	3994	8	a	a	DT
9936	3994	9	well	well	RB
9936	3994	10	-	-	HYPH
9936	3994	11	greased	grease	VBN
9936	3994	12	baking	baking	NN
9936	3994	13	dish	dish	NN
9936	3994	14	,	,	,
9936	3994	15	sprinkle	sprinkle	VBP
9936	3994	16	lightly	lightly	RB
9936	3994	17	with	with	IN
9936	3994	18	flour	flour	NN
9936	3994	19	,	,	,
9936	3994	20	salt	salt	NN
9936	3994	21	,	,	,
9936	3994	22	and	and	CC
9936	3994	23	pepper	pepper	NN
9936	3994	24	,	,	,
9936	3994	25	and	and	CC
9936	3994	26	dot	dot	VB
9936	3994	27	with	with	IN
9936	3994	28	butter	butter	NN
9936	3994	29	.	.	.
9936	3995	1	Add	add	VB
9936	3995	2	another	another	DT
9936	3995	3	layer	layer	NN
9936	3995	4	of	of	IN
9936	3995	5	potatoes	potato	NNS
9936	3995	6	,	,	,
9936	3995	7	sprinkle	sprinkle	VBP
9936	3995	8	again	again	RB
9936	3995	9	with	with	IN
9936	3995	10	flour	flour	NN
9936	3995	11	,	,	,
9936	3995	12	salt	salt	NN
9936	3995	13	,	,	,
9936	3995	14	and	and	CC
9936	3995	15	pepper	pepper	NN
9936	3995	16	,	,	,
9936	3995	17	and	and	CC
9936	3995	18	dot	dot	VB
9936	3995	19	with	with	IN
9936	3995	20	butter	butter	NN
9936	3995	21	.	.	.
9936	3996	1	Continue	continue	VB
9936	3996	2	in	in	IN
9936	3996	3	this	this	DT
9936	3996	4	way	way	NN
9936	3996	5	until	until	IN
9936	3996	6	the	the	DT
9936	3996	7	dish	dish	NN
9936	3996	8	is	be	VBZ
9936	3996	9	filled	fill	VBN
9936	3996	10	.	.	.
9936	3997	1	Pour	pour	VB
9936	3997	2	a	a	DT
9936	3997	3	sufficient	sufficient	JJ
9936	3997	4	quantity	quantity	NN
9936	3997	5	of	of	IN
9936	3997	6	milk	milk	NN
9936	3997	7	over	over	IN
9936	3997	8	the	the	DT
9936	3997	9	whole	whole	NN
9936	3997	10	to	to	TO
9936	3997	11	cover	cover	VB
9936	3997	12	well	well	RB
9936	3997	13	.	.	.
9936	3998	1	Place	place	VB
9936	3998	2	a	a	DT
9936	3998	3	cover	cover	NN
9936	3998	4	over	over	IN
9936	3998	5	the	the	DT
9936	3998	6	dish	dish	NN
9936	3998	7	,	,	,
9936	3998	8	set	set	VBN
9936	3998	9	in	in	IN
9936	3998	10	a	a	DT
9936	3998	11	hot	hot	JJ
9936	3998	12	oven	oven	NN
9936	3998	13	,	,	,
9936	3998	14	and	and	CC
9936	3998	15	bake	bake	VB
9936	3998	16	for	for	IN
9936	3998	17	about	about	RB
9936	3998	18	1/2	1/2	CD
9936	3998	19	hour	hour	NN
9936	3998	20	.	.	.
9936	3999	1	Then	then	RB
9936	3999	2	remove	remove	VB
9936	3999	3	the	the	DT
9936	3999	4	cover	cover	NN
9936	3999	5	and	and	CC
9936	3999	6	allow	allow	VB
9936	3999	7	the	the	DT
9936	3999	8	potatoes	potato	NNS
9936	3999	9	to	to	TO
9936	3999	10	continue	continue	VB
9936	3999	11	baking	bake	VBG
9936	3999	12	until	until	IN
9936	3999	13	they	-PRON-	PRP
9936	3999	14	can	can	MD
9936	3999	15	be	be	VB
9936	3999	16	easily	easily	RB
9936	3999	17	pierced	pierce	VBN
9936	3999	18	with	with	IN
9936	3999	19	a	a	DT
9936	3999	20	fork	fork	NN
9936	3999	21	and	and	CC
9936	3999	22	the	the	DT
9936	3999	23	surface	surface	NN
9936	3999	24	is	be	VBZ
9936	3999	25	slightly	slightly	RB
9936	3999	26	brown	brown	JJ
9936	3999	27	.	.	.
9936	4000	1	Serve	serve	VB
9936	4000	2	hot	hot	JJ
9936	4000	3	from	from	IN
9936	4000	4	the	the	DT
9936	4000	5	baking	baking	NN
9936	4000	6	dish	dish	NN
9936	4000	7	.	.	.
9936	4001	1	87	87	CD
9936	4001	2	.	.	.
9936	4002	1	CREAMED	CREAMED	NNS
9936	4002	2	POTATOES.--A	potatoes.--a	CD
9936	4002	3	very	very	RB
9936	4002	4	good	good	JJ
9936	4002	5	way	way	NN
9936	4002	6	in	in	IN
9936	4002	7	which	which	WDT
9936	4002	8	to	to	TO
9936	4002	9	utilize	utilize	VB
9936	4002	10	left	leave	VBN
9936	4002	11	-	-	HYPH
9936	4002	12	over	over	RP
9936	4002	13	boiled	boil	VBN
9936	4002	14	potatoes	potato	NNS
9936	4002	15	is	be	VBZ
9936	4002	16	to	to	TO
9936	4002	17	dice	dice	VB
9936	4002	18	them	-PRON-	PRP
9936	4002	19	and	and	CC
9936	4002	20	then	then	RB
9936	4002	21	serve	serve	VB
9936	4002	22	them	-PRON-	PRP
9936	4002	23	with	with	IN
9936	4002	24	a	a	DT
9936	4002	25	cream	cream	NN
9936	4002	26	sauce	sauce	NN
9936	4002	27	.	.	.
9936	4003	1	If	if	IN
9936	4003	2	no	no	DT
9936	4003	3	cooked	cooked	JJ
9936	4003	4	potatoes	potato	NNS
9936	4003	5	are	be	VBP
9936	4003	6	on	on	IN
9936	4003	7	hand	hand	NN
9936	4003	8	and	and	CC
9936	4003	9	creamed	creamed	JJ
9936	4003	10	potatoes	potato	NNS
9936	4003	11	are	be	VBP
9936	4003	12	desired	desire	VBN
9936	4003	13	,	,	,
9936	4003	14	potatoes	potato	NNS
9936	4003	15	may	may	MD
9936	4003	16	,	,	,
9936	4003	17	of	of	IN
9936	4003	18	course	course	NN
9936	4003	19	,	,	,
9936	4003	20	be	be	VB
9936	4003	21	boiled	boil	VBN
9936	4003	22	especially	especially	RB
9936	4003	23	for	for	IN
9936	4003	24	this	this	DT
9936	4003	25	purpose	purpose	NN
9936	4003	26	.	.	.
9936	4004	1	When	when	WRB
9936	4004	2	this	this	DT
9936	4004	3	is	be	VBZ
9936	4004	4	done	do	VBN
9936	4004	5	,	,	,
9936	4004	6	it	-PRON-	PRP
9936	4004	7	is	be	VBZ
9936	4004	8	well	well	JJ
9936	4004	9	to	to	TO
9936	4004	10	cook	cook	VB
9936	4004	11	the	the	DT
9936	4004	12	potatoes	potato	NNS
9936	4004	13	in	in	IN
9936	4004	14	the	the	DT
9936	4004	15	skins	skin	NNS
9936	4004	16	,	,	,
9936	4004	17	for	for	IN
9936	4004	18	they	-PRON-	PRP
9936	4004	19	remain	remain	VBP
9936	4004	20	intact	intact	JJ
9936	4004	21	better	well	RBR
9936	4004	22	and	and	CC
9936	4004	23	have	have	VB
9936	4004	24	a	a	DT
9936	4004	25	better	well	JJR
9936	4004	26	flavor	flavor	NN
9936	4004	27	.	.	.
9936	4005	1	Cut	cut	VB
9936	4005	2	up	up	RP
9936	4005	3	potatoes	potato	NNS
9936	4005	4	that	that	WDT
9936	4005	5	are	be	VBP
9936	4005	6	to	to	TO
9936	4005	7	be	be	VB
9936	4005	8	creamed	cream	VBN
9936	4005	9	into	into	IN
9936	4005	10	half	half	JJ
9936	4005	11	-	-	HYPH
9936	4005	12	inch	inch	NN
9936	4005	13	dice	dice	NN
9936	4005	14	,	,	,
9936	4005	15	like	like	IN
9936	4005	16	those	those	DT
9936	4005	17	shown	show	VBN
9936	4005	18	at	at	IN
9936	4005	19	_	_	NNP
9936	4005	20	d	d	NNP
9936	4005	21	_	_	NNP
9936	4005	22	,	,	,
9936	4005	23	Fig	Fig	NNP
9936	4005	24	.	.	.
9936	4006	1	17	17	CD
9936	4006	2	.	.	.
9936	4007	1	Make	make	VB
9936	4007	2	a	a	DT
9936	4007	3	thin	thin	JJ
9936	4007	4	white	white	JJ
9936	4007	5	sauce	sauce	NN
9936	4007	6	,	,	,
9936	4007	7	pour	pour	VB
9936	4007	8	it	-PRON-	PRP
9936	4007	9	over	over	IN
9936	4007	10	the	the	DT
9936	4007	11	potatoes	potato	NNS
9936	4007	12	until	until	IN
9936	4007	13	they	-PRON-	PRP
9936	4007	14	are	be	VBP
9936	4007	15	well	well	RB
9936	4007	16	moistened	moisten	VBN
9936	4007	17	,	,	,
9936	4007	18	and	and	CC
9936	4007	19	allow	allow	VB
9936	4007	20	the	the	DT
9936	4007	21	potatoes	potato	NNS
9936	4007	22	to	to	TO
9936	4007	23	simmer	simmer	VB
9936	4007	24	in	in	IN
9936	4007	25	this	this	DT
9936	4007	26	sauce	sauce	NN
9936	4007	27	for	for	IN
9936	4007	28	a	a	DT
9936	4007	29	few	few	JJ
9936	4007	30	minutes	minute	NNS
9936	4007	31	.	.	.
9936	4008	1	If	if	IN
9936	4008	2	desired	desire	VBN
9936	4008	3	,	,	,
9936	4008	4	chopped	chop	VBN
9936	4008	5	parsley	parsley	NN
9936	4008	6	may	may	MD
9936	4008	7	be	be	VB
9936	4008	8	added	add	VBN
9936	4008	9	to	to	IN
9936	4008	10	the	the	DT
9936	4008	11	sauce	sauce	NN
9936	4008	12	to	to	TO
9936	4008	13	improve	improve	VB
9936	4008	14	the	the	DT
9936	4008	15	flavor	flavor	NN
9936	4008	16	.	.	.
9936	4009	1	Serve	serve	VB
9936	4009	2	hot	hot	JJ
9936	4009	3	.	.	.
9936	4010	1	88	88	CD
9936	4010	2	.	.	.
9936	4011	1	POTATO	POTATO	NNP
9936	4011	2	BALLS.--If	BALLS.--If	NNP
9936	4011	3	a	a	DT
9936	4011	4	potato	potato	NN
9936	4011	5	dish	dish	NN
9936	4011	6	is	be	VBZ
9936	4011	7	desired	desire	VBN
9936	4011	8	for	for	IN
9936	4011	9	a	a	DT
9936	4011	10	meal	meal	NN
9936	4011	11	that	that	WDT
9936	4011	12	is	be	VBZ
9936	4011	13	to	to	TO
9936	4011	14	be	be	VB
9936	4011	15	dainty	dainty	NN
9936	4011	16	in	in	IN
9936	4011	17	every	every	DT
9936	4011	18	respect	respect	NN
9936	4011	19	,	,	,
9936	4011	20	potato	potato	NN
9936	4011	21	balls	ball	NNS
9936	4011	22	should	should	MD
9936	4011	23	be	be	VB
9936	4011	24	tried	try	VBN
9936	4011	25	.	.	.
9936	4012	1	These	these	DT
9936	4012	2	are	be	VBP
9936	4012	3	small	small	JJ
9936	4012	4	balls	ball	NNS
9936	4012	5	of	of	IN
9936	4012	6	uniform	uniform	JJ
9936	4012	7	size	size	NN
9936	4012	8	,	,	,
9936	4012	9	like	like	IN
9936	4012	10	those	those	DT
9936	4012	11	shown	show	VBN
9936	4012	12	at	at	IN
9936	4012	13	_	_	NNP
9936	4012	14	e	e	NNP
9936	4012	15	_	_	NNP
9936	4012	16	,	,	,
9936	4012	17	Fig	Fig	NNP
9936	4012	18	.	.	.
9936	4013	1	17	17	CD
9936	4013	2	,	,	,
9936	4013	3	cut	cut	VBN
9936	4013	4	from	from	IN
9936	4013	5	raw	raw	JJ
9936	4013	6	potatoes	potato	NNS
9936	4013	7	by	by	IN
9936	4013	8	means	mean	NNS
9936	4013	9	of	of	IN
9936	4013	10	a	a	DT
9936	4013	11	French	french	JJ
9936	4013	12	cutter	cutter	NN
9936	4013	13	,	,	,
9936	4013	14	as	as	IN
9936	4013	15	shown	show	VBN
9936	4013	16	in	in	IN
9936	4013	17	Fig	Fig	NNP
9936	4013	18	.	.	.
9936	4014	1	18	18	CD
9936	4014	2	,	,	,
9936	4014	3	cooked	cook	VBN
9936	4014	4	until	until	IN
9936	4014	5	tender	tender	NN
9936	4014	6	,	,	,
9936	4014	7	and	and	CC
9936	4014	8	then	then	RB
9936	4014	9	dressed	dress	VBN
9936	4014	10	with	with	IN
9936	4014	11	a	a	DT
9936	4014	12	cream	cream	NN
9936	4014	13	sauce	sauce	NN
9936	4014	14	or	or	CC
9936	4014	15	in	in	IN
9936	4014	16	any	any	DT
9936	4014	17	other	other	JJ
9936	4014	18	way	way	NN
9936	4014	19	.	.	.
9936	4015	1	As	as	IN
9936	4015	2	will	will	MD
9936	4015	3	be	be	VB
9936	4015	4	observed	observe	VBN
9936	4015	5	,	,	,
9936	4015	6	much	much	JJ
9936	4015	7	of	of	IN
9936	4015	8	the	the	DT
9936	4015	9	potato	potato	NN
9936	4015	10	remains	remain	VBZ
9936	4015	11	after	after	IN
9936	4015	12	all	all	PDT
9936	4015	13	the	the	DT
9936	4015	14	balls	ball	NNS
9936	4015	15	that	that	WDT
9936	4015	16	can	can	MD
9936	4015	17	be	be	VB
9936	4015	18	cut	cut	VBN
9936	4015	19	from	from	IN
9936	4015	20	it	-PRON-	PRP
9936	4015	21	are	be	VBP
9936	4015	22	obtained	obtain	VBN
9936	4015	23	.	.	.
9936	4016	1	This	this	DT
9936	4016	2	should	should	MD
9936	4016	3	not	not	RB
9936	4016	4	be	be	VB
9936	4016	5	wasted	waste	VBN
9936	4016	6	,	,	,
9936	4016	7	but	but	CC
9936	4016	8	should	should	MD
9936	4016	9	be	be	VB
9936	4016	10	boiled	boil	VBN
9936	4016	11	and	and	CC
9936	4016	12	then	then	RB
9936	4016	13	mashed	mash	VBD
9936	4016	14	or	or	CC
9936	4016	15	prepared	prepare	VBN
9936	4016	16	in	in	IN
9936	4016	17	any	any	DT
9936	4016	18	other	other	JJ
9936	4016	19	desirable	desirable	JJ
9936	4016	20	way	way	NN
9936	4016	21	.	.	.
9936	4017	1	[	[	-LRB-
9936	4017	2	Illustration	illustration	NN
9936	4017	3	:	:	:
9936	4017	4	FIG	FIG	NNP
9936	4017	5	.	.	.
9936	4018	1	18	18	LS
9936	4018	2	]	]	-RRB-
9936	4018	3	Wash	wash	VB
9936	4018	4	and	and	CC
9936	4018	5	peel	peel	VB
9936	4018	6	the	the	DT
9936	4018	7	potatoes	potato	NNS
9936	4018	8	that	that	WDT
9936	4018	9	are	be	VBP
9936	4018	10	to	to	TO
9936	4018	11	be	be	VB
9936	4018	12	used	use	VBN
9936	4018	13	,	,	,
9936	4018	14	and	and	CC
9936	4018	15	then	then	RB
9936	4018	16	from	from	IN
9936	4018	17	each	each	DT
9936	4018	18	potato	potato	NN
9936	4018	19	cut	cut	VBN
9936	4018	20	with	with	IN
9936	4018	21	a	a	DT
9936	4018	22	French	french	JJ
9936	4018	23	cutter	cutter	NN
9936	4018	24	all	all	PDT
9936	4018	25	the	the	DT
9936	4018	26	balls	ball	NNS
9936	4018	27	possible	possible	JJ
9936	4018	28	.	.	.
9936	4019	1	When	when	WRB
9936	4019	2	a	a	DT
9936	4019	3	sufficient	sufficient	JJ
9936	4019	4	number	number	NN
9936	4019	5	have	have	VBP
9936	4019	6	been	be	VBN
9936	4019	7	obtained	obtain	VBN
9936	4019	8	,	,	,
9936	4019	9	boil	boil	VB
9936	4019	10	them	-PRON-	PRP
9936	4019	11	until	until	IN
9936	4019	12	tender	tender	NN
9936	4019	13	in	in	IN
9936	4019	14	boiling	boil	VBG
9936	4019	15	salted	salt	VBN
9936	4019	16	water	water	NN
9936	4019	17	and	and	CC
9936	4019	18	then	then	RB
9936	4019	19	drain	drain	VB
9936	4019	20	.	.	.
9936	4020	1	Make	make	VB
9936	4020	2	a	a	DT
9936	4020	3	thin	thin	JJ
9936	4020	4	cream	cream	NN
9936	4020	5	sauce	sauce	NN
9936	4020	6	,	,	,
9936	4020	7	add	add	VB
9936	4020	8	the	the	DT
9936	4020	9	potatoes	potato	NNS
9936	4020	10	to	to	IN
9936	4020	11	this	this	DT
9936	4020	12	,	,	,
9936	4020	13	and	and	CC
9936	4020	14	heat	heat	VB
9936	4020	15	together	together	RB
9936	4020	16	thoroughly	thoroughly	RB
9936	4020	17	.	.	.
9936	4021	1	Serve	serve	VB
9936	4021	2	hot	hot	JJ
9936	4021	3	.	.	.
9936	4022	1	89	89	CD
9936	4022	2	.	.	.
9936	4023	1	POTATO	POTATO	NNP
9936	4023	2	CROQUETTES.--Left	CROQUETTES.--Left	VBN
9936	4023	3	-	-	HYPH
9936	4023	4	over	over	RP
9936	4023	5	mashed	mash	VBN
9936	4023	6	potatoes	potato	NNS
9936	4023	7	can	can	MD
9936	4023	8	be	be	VB
9936	4023	9	utilized	utilize	VBN
9936	4023	10	in	in	IN
9936	4023	11	no	no	DT
9936	4023	12	better	well	JJR
9936	4023	13	way	way	NN
9936	4023	14	than	than	IN
9936	4023	15	to	to	TO
9936	4023	16	make	make	VB
9936	4023	17	croquettes	croquette	NNS
9936	4023	18	.	.	.
9936	4024	1	Of	of	RB
9936	4024	2	course	course	RB
9936	4024	3	,	,	,
9936	4024	4	if	if	IN
9936	4024	5	potato	potato	NN
9936	4024	6	croquettes	croquette	NNS
9936	4024	7	are	be	VBP
9936	4024	8	desired	desire	VBN
9936	4024	9	and	and	CC
9936	4024	10	no	no	DT
9936	4024	11	potatoes	potato	NNS
9936	4024	12	are	be	VBP
9936	4024	13	on	on	IN
9936	4024	14	hand	hand	NN
9936	4024	15	,	,	,
9936	4024	16	it	-PRON-	PRP
9936	4024	17	will	will	MD
9936	4024	18	be	be	VB
9936	4024	19	necessary	necessary	JJ
9936	4024	20	to	to	TO
9936	4024	21	cook	cook	VB
9936	4024	22	potatoes	potato	NNS
9936	4024	23	and	and	CC
9936	4024	24	mash	mash	VB
9936	4024	25	them	-PRON-	PRP
9936	4024	26	especially	especially	RB
9936	4024	27	for	for	IN
9936	4024	28	this	this	DT
9936	4024	29	purpose	purpose	NN
9936	4024	30	.	.	.
9936	4025	1	Croquettes	croquette	NNS
9936	4025	2	made	make	VBD
9936	4025	3	according	accord	VBG
9936	4025	4	to	to	IN
9936	4025	5	the	the	DT
9936	4025	6	accompanying	accompanying	JJ
9936	4025	7	recipe	recipe	NN
9936	4025	8	will	will	MD
9936	4025	9	be	be	VB
9936	4025	10	found	find	VBN
9936	4025	11	a	a	DT
9936	4025	12	delightful	delightful	JJ
9936	4025	13	addition	addition	NN
9936	4025	14	to	to	IN
9936	4025	15	the	the	DT
9936	4025	16	menu	menu	NN
9936	4025	17	.	.	.
9936	4026	1	They	-PRON-	PRP
9936	4026	2	are	be	VBP
9936	4026	3	often	often	RB
9936	4026	4	served	serve	VBN
9936	4026	5	plain	plain	JJ
9936	4026	6	,	,	,
9936	4026	7	but	but	CC
9936	4026	8	are	be	VBP
9936	4026	9	much	much	RB
9936	4026	10	improved	improve	VBN
9936	4026	11	by	by	IN
9936	4026	12	a	a	DT
9936	4026	13	medium	medium	JJ
9936	4026	14	white	white	JJ
9936	4026	15	sauce	sauce	NN
9936	4026	16	or	or	CC
9936	4026	17	a	a	DT
9936	4026	18	gravy	gravy	NN
9936	4026	19	.	.	.
9936	4027	1	POTATO	potato	NN
9936	4027	2	CROQUETTES	croquette	NNS
9936	4027	3	(	(	-LRB-
9936	4027	4	Sufficient	sufficient	JJ
9936	4027	5	to	to	TO
9936	4027	6	Serve	serve	VB
9936	4027	7	Six	six	CD
9936	4027	8	)	)	-RRB-
9936	4027	9	2	2	CD
9936	4027	10	c.	c.	NN
9936	4027	11	mashed	mash	VBD
9936	4027	12	potatoes	potato	NNS
9936	4027	13	2	2	CD
9936	4027	14	Tb	Tb	NNP
9936	4027	15	.	.	.
9936	4028	1	chopped	chop	VBN
9936	4028	2	parsley	parsley	NNP
9936	4028	3	1	1	CD
9936	4028	4	Tb	Tb	NNP
9936	4028	5	.	.	.
9936	4029	1	onion	onion	NN
9936	4029	2	juice	juice	NN
9936	4029	3	1	1	CD
9936	4029	4	tsp	tsp	NN
9936	4029	5	.	.	.
9936	4030	1	celery	celery	JJ
9936	4030	2	salt	salt	NN
9936	4030	3	2	2	CD
9936	4030	4	eggs	egg	NNS
9936	4030	5	Dry	Dry	NNP
9936	4030	6	bread	bread	NN
9936	4030	7	crumbs	crumb	VBZ
9936	4030	8	To	to	IN
9936	4030	9	the	the	DT
9936	4030	10	mashed	mash	VBN
9936	4030	11	potatoes	potato	NNS
9936	4030	12	,	,	,
9936	4030	13	add	add	VB
9936	4030	14	the	the	DT
9936	4030	15	parsley	parsley	NN
9936	4030	16	,	,	,
9936	4030	17	onion	onion	NN
9936	4030	18	juice	juice	NN
9936	4030	19	,	,	,
9936	4030	20	and	and	CC
9936	4030	21	celery	celery	NN
9936	4030	22	salt	salt	NN
9936	4030	23	and	and	CC
9936	4030	24	mix	mix	VB
9936	4030	25	thoroughly	thoroughly	RB
9936	4030	26	.	.	.
9936	4031	1	Beat	beat	VB
9936	4031	2	the	the	DT
9936	4031	3	eggs	egg	NNS
9936	4031	4	slightly	slightly	RB
9936	4031	5	,	,	,
9936	4031	6	reserve	reserve	VBP
9936	4031	7	a	a	DT
9936	4031	8	small	small	JJ
9936	4031	9	amount	amount	NN
9936	4031	10	to	to	TO
9936	4031	11	be	be	VB
9936	4031	12	diluted	dilute	VBN
9936	4031	13	with	with	IN
9936	4031	14	water	water	NN
9936	4031	15	or	or	CC
9936	4031	16	milk	milk	NN
9936	4031	17	for	for	IN
9936	4031	18	dipping	dip	VBG
9936	4031	19	the	the	DT
9936	4031	20	croquettes	croquette	NNS
9936	4031	21	,	,	,
9936	4031	22	and	and	CC
9936	4031	23	add	add	VB
9936	4031	24	the	the	DT
9936	4031	25	rest	rest	NN
9936	4031	26	to	to	IN
9936	4031	27	the	the	DT
9936	4031	28	potatoes	potato	NNS
9936	4031	29	.	.	.
9936	4032	1	Shape	shape	VB
9936	4032	2	the	the	DT
9936	4032	3	mixture	mixture	NN
9936	4032	4	into	into	IN
9936	4032	5	oblong	oblong	JJ
9936	4032	6	croquettes	croquette	NNS
9936	4032	7	of	of	IN
9936	4032	8	uniform	uniform	JJ
9936	4032	9	size	size	NN
9936	4032	10	and	and	CC
9936	4032	11	shape	shape	NN
9936	4032	12	.	.	.
9936	4033	1	Roll	roll	VB
9936	4033	2	each	each	DT
9936	4033	3	in	in	IN
9936	4033	4	the	the	DT
9936	4033	5	crumbs	crumb	NNS
9936	4033	6	,	,	,
9936	4033	7	then	then	RB
9936	4033	8	in	in	IN
9936	4033	9	the	the	DT
9936	4033	10	diluted	diluted	JJ
9936	4033	11	egg	egg	NN
9936	4033	12	,	,	,
9936	4033	13	and	and	CC
9936	4033	14	again	again	RB
9936	4033	15	in	in	IN
9936	4033	16	the	the	DT
9936	4033	17	crumbs	crumb	NNS
9936	4033	18	.	.	.
9936	4034	1	Fry	fry	NN
9936	4034	2	in	in	IN
9936	4034	3	deep	deep	JJ
9936	4034	4	hot	hot	JJ
9936	4034	5	fat	fat	NN
9936	4034	6	until	until	IN
9936	4034	7	an	an	DT
9936	4034	8	even	even	RB
9936	4034	9	brown	brown	JJ
9936	4034	10	in	in	IN
9936	4034	11	color	color	NN
9936	4034	12	.	.	.
9936	4035	1	Remove	remove	VB
9936	4035	2	from	from	IN
9936	4035	3	the	the	DT
9936	4035	4	fat	fat	NN
9936	4035	5	,	,	,
9936	4035	6	drain	drain	VBP
9936	4035	7	,	,	,
9936	4035	8	and	and	CC
9936	4035	9	serve	serve	VB
9936	4035	10	.	.	.
9936	4036	1	90	90	CD
9936	4036	2	.	.	.
9936	4037	1	POTATO	POTATO	NNP
9936	4037	2	PUFF.--Mashed	puff.--mashe	VBD
9936	4037	3	potato	potato	NN
9936	4037	4	combined	combine	VBN
9936	4037	5	with	with	IN
9936	4037	6	egg	egg	NN
9936	4037	7	,	,	,
9936	4037	8	seasoned	season	VBN
9936	4037	9	well	well	RB
9936	4037	10	,	,	,
9936	4037	11	and	and	CC
9936	4037	12	baked	bake	VBD
9936	4037	13	in	in	IN
9936	4037	14	the	the	DT
9936	4037	15	oven	oven	NN
9936	4037	16	makes	make	VBZ
9936	4037	17	a	a	DT
9936	4037	18	very	very	RB
9936	4037	19	appetizing	appetizing	JJ
9936	4037	20	dish	dish	NN
9936	4037	21	known	know	VBN
9936	4037	22	as	as	IN
9936	4037	23	potato	potato	NN
9936	4037	24	puff	puff	NN
9936	4037	25	.	.	.
9936	4038	1	This	this	DT
9936	4038	2	is	be	VBZ
9936	4038	3	suitable	suitable	JJ
9936	4038	4	for	for	IN
9936	4038	5	any	any	DT
9936	4038	6	meal	meal	NN
9936	4038	7	at	at	IN
9936	4038	8	which	which	WDT
9936	4038	9	potatoes	potato	NNS
9936	4038	10	would	would	MD
9936	4038	11	be	be	VB
9936	4038	12	served	serve	VBN
9936	4038	13	.	.	.
9936	4039	1	POTATO	potato	NN
9936	4039	2	PUFF	PUFF	NNS
9936	4039	3	(	(	-LRB-
9936	4039	4	Sufficient	sufficient	JJ
9936	4039	5	to	to	TO
9936	4039	6	Serve	serve	VB
9936	4039	7	Six	six	CD
9936	4039	8	)	)	-RRB-
9936	4039	9	2	2	CD
9936	4039	10	c.	c.	NN
9936	4039	11	mashed	mashed	JJ
9936	4039	12	potato	potato	NN
9936	4039	13	1/2	1/2	CD
9936	4039	14	tsp	tsp	NN
9936	4039	15	.	.	.
9936	4040	1	celery	celery	NNP
9936	4040	2	salt	salt	NN
9936	4040	3	1	1	CD
9936	4040	4	egg	egg	NN
9936	4040	5	To	to	IN
9936	4040	6	the	the	DT
9936	4040	7	mashed	mashed	JJ
9936	4040	8	potato	potato	NN
9936	4040	9	,	,	,
9936	4040	10	add	add	VB
9936	4040	11	the	the	DT
9936	4040	12	celery	celery	JJ
9936	4040	13	salt	salt	NN
9936	4040	14	.	.	.
9936	4041	1	Separate	separate	VB
9936	4041	2	the	the	DT
9936	4041	3	egg	egg	NN
9936	4041	4	,	,	,
9936	4041	5	beat	beat	VBD
9936	4041	6	the	the	DT
9936	4041	7	yolk	yolk	NN
9936	4041	8	,	,	,
9936	4041	9	and	and	CC
9936	4041	10	mix	mix	VB
9936	4041	11	it	-PRON-	PRP
9936	4041	12	with	with	IN
9936	4041	13	the	the	DT
9936	4041	14	potato	potato	NN
9936	4041	15	.	.	.
9936	4042	1	Beat	beat	VB
9936	4042	2	the	the	DT
9936	4042	3	white	white	JJ
9936	4042	4	stiff	stiff	NN
9936	4042	5	and	and	CC
9936	4042	6	fold	fold	VB
9936	4042	7	it	-PRON-	PRP
9936	4042	8	into	into	IN
9936	4042	9	the	the	DT
9936	4042	10	potato	potato	NN
9936	4042	11	last	last	JJ
9936	4042	12	.	.	.
9936	4043	1	Pile	pile	VB
9936	4043	2	into	into	IN
9936	4043	3	a	a	DT
9936	4043	4	buttered	butter	VBN
9936	4043	5	baking	baking	NN
9936	4043	6	dish	dish	NN
9936	4043	7	,	,	,
9936	4043	8	set	set	VBN
9936	4043	9	in	in	IN
9936	4043	10	a	a	DT
9936	4043	11	hot	hot	JJ
9936	4043	12	oven	oven	NN
9936	4043	13	,	,	,
9936	4043	14	and	and	CC
9936	4043	15	bake	bake	VB
9936	4043	16	until	until	IN
9936	4043	17	the	the	DT
9936	4043	18	potato	potato	NN
9936	4043	19	is	be	VBZ
9936	4043	20	thoroughly	thoroughly	RB
9936	4043	21	heated	heat	VBN
9936	4043	22	through	through	IN
9936	4043	23	and	and	CC
9936	4043	24	the	the	DT
9936	4043	25	surface	surface	NN
9936	4043	26	is	be	VBZ
9936	4043	27	brown	brown	JJ
9936	4043	28	.	.	.
9936	4044	1	Serve	serve	VB
9936	4044	2	at	at	IN
9936	4044	3	once	once	RB
9936	4044	4	.	.	.
9936	4045	1	SWEET	SWEET	NNP
9936	4045	2	POTATOES	POTATOES	NNP
9936	4045	3	91	91	CD
9936	4045	4	.	.	.
9936	4046	1	SWEET	SWEET	NNP
9936	4046	2	POTATOES	potato	NNS
9936	4046	3	are	be	VBP
9936	4046	4	used	use	VBN
9936	4046	5	for	for	IN
9936	4046	6	practically	practically	RB
9936	4046	7	the	the	DT
9936	4046	8	same	same	JJ
9936	4046	9	purposes	purpose	NNS
9936	4046	10	as	as	IN
9936	4046	11	white	white	JJ
9936	4046	12	potatoes	potato	NNS
9936	4046	13	,	,	,
9936	4046	14	and	and	CC
9936	4046	15	while	while	IN
9936	4046	16	these	these	DT
9936	4046	17	vegetables	vegetable	NNS
9936	4046	18	resemble	resemble	VBP
9936	4046	19	each	each	DT
9936	4046	20	other	other	JJ
9936	4046	21	in	in	IN
9936	4046	22	many	many	JJ
9936	4046	23	respects	respect	NNS
9936	4046	24	they	-PRON-	PRP
9936	4046	25	are	be	VBP
9936	4046	26	not	not	RB
9936	4046	27	related	relate	VBN
9936	4046	28	botanically	botanically	RB
9936	4046	29	,	,	,
9936	4046	30	sweet	sweet	JJ
9936	4046	31	potatoes	potato	NNS
9936	4046	32	being	be	VBG
9936	4046	33	root	root	NN
9936	4046	34	rather	rather	RB
9936	4046	35	than	than	IN
9936	4046	36	tuber	tuber	VB
9936	4046	37	vegetables	vegetable	NNS
9936	4046	38	.	.	.
9936	4047	1	Sweet	sweet	JJ
9936	4047	2	potatoes	potato	NNS
9936	4047	3	are	be	VBP
9936	4047	4	of	of	IN
9936	4047	5	a	a	DT
9936	4047	6	tropical	tropical	JJ
9936	4047	7	nature	nature	NN
9936	4047	8	and	and	CC
9936	4047	9	have	have	VBP
9936	4047	10	been	be	VBN
9936	4047	11	cultivated	cultivate	VBN
9936	4047	12	for	for	IN
9936	4047	13	hundreds	hundred	NNS
9936	4047	14	of	of	IN
9936	4047	15	years	year	NNS
9936	4047	16	in	in	IN
9936	4047	17	the	the	DT
9936	4047	18	West	West	NNP
9936	4047	19	Indies	Indies	NNPS
9936	4047	20	and	and	CC
9936	4047	21	Central	Central	NNP
9936	4047	22	America	America	NNP
9936	4047	23	.	.	.
9936	4048	1	They	-PRON-	PRP
9936	4048	2	form	form	VBP
9936	4048	3	a	a	DT
9936	4048	4	staple	staple	JJ
9936	4048	5	article	article	NN
9936	4048	6	of	of	IN
9936	4048	7	diet	diet	NN
9936	4048	8	in	in	IN
9936	4048	9	the	the	DT
9936	4048	10	southern	southern	JJ
9936	4048	11	part	part	NN
9936	4048	12	of	of	IN
9936	4048	13	the	the	DT
9936	4048	14	United	United	NNP
9936	4048	15	States	States	NNP
9936	4048	16	,	,	,
9936	4048	17	where	where	WRB
9936	4048	18	,	,	,
9936	4048	19	on	on	IN
9936	4048	20	account	account	NN
9936	4048	21	of	of	IN
9936	4048	22	the	the	DT
9936	4048	23	warm	warm	JJ
9936	4048	24	climate	climate	NN
9936	4048	25	,	,	,
9936	4048	26	they	-PRON-	PRP
9936	4048	27	are	be	VBP
9936	4048	28	raised	raise	VBN
9936	4048	29	abundantly	abundantly	RB
9936	4048	30	.	.	.
9936	4049	1	They	-PRON-	PRP
9936	4049	2	are	be	VBP
9936	4049	3	not	not	RB
9936	4049	4	raised	raise	VBN
9936	4049	5	in	in	IN
9936	4049	6	the	the	DT
9936	4049	7	North	North	NNP
9936	4049	8	;	;	:
9936	4049	9	still	still	RB
9936	4049	10	they	-PRON-	PRP
9936	4049	11	are	be	VBP
9936	4049	12	consumed	consume	VBN
9936	4049	13	there	there	RB
9936	4049	14	in	in	IN
9936	4049	15	large	large	JJ
9936	4049	16	quantities	quantity	NNS
9936	4049	17	.	.	.
9936	4050	1	After	after	IN
9936	4050	2	maturing	mature	VBG
9936	4050	3	,	,	,
9936	4050	4	sweet	sweet	JJ
9936	4050	5	potatoes	potato	NNS
9936	4050	6	are	be	VBP
9936	4050	7	collected	collect	VBN
9936	4050	8	and	and	CC
9936	4050	9	dried	dry	VBN
9936	4050	10	in	in	IN
9936	4050	11	kilns	kiln	NNS
9936	4050	12	before	before	IN
9936	4050	13	shipping	shipping	NN
9936	4050	14	.	.	.
9936	4051	1	While	while	IN
9936	4051	2	this	this	DT
9936	4051	3	makes	make	VBZ
9936	4051	4	it	-PRON-	PRP
9936	4051	5	possible	possible	JJ
9936	4051	6	for	for	IN
9936	4051	7	them	-PRON-	PRP
9936	4051	8	to	to	TO
9936	4051	9	keep	keep	VB
9936	4051	10	longer	long	JJR
9936	4051	11	than	than	IN
9936	4051	12	if	if	IN
9936	4051	13	they	-PRON-	PRP
9936	4051	14	were	be	VBD
9936	4051	15	not	not	RB
9936	4051	16	dried	dry	VBN
9936	4051	17	,	,	,
9936	4051	18	they	-PRON-	PRP
9936	4051	19	do	do	VBP
9936	4051	20	not	not	RB
9936	4051	21	keep	keep	VB
9936	4051	22	so	so	RB
9936	4051	23	well	well	RB
9936	4051	24	as	as	IN
9936	4051	25	white	white	JJ
9936	4051	26	potatoes	potato	NNS
9936	4051	27	and	and	CC
9936	4051	28	therefore	therefore	RB
9936	4051	29	can	can	MD
9936	4051	30	not	not	RB
9936	4051	31	be	be	VB
9936	4051	32	stored	store	VBN
9936	4051	33	in	in	IN
9936	4051	34	such	such	JJ
9936	4051	35	large	large	JJ
9936	4051	36	numbers	number	NNS
9936	4051	37	.	.	.
9936	4052	1	If	if	IN
9936	4052	2	they	-PRON-	PRP
9936	4052	3	are	be	VBP
9936	4052	4	to	to	TO
9936	4052	5	be	be	VB
9936	4052	6	kept	keep	VBN
9936	4052	7	for	for	IN
9936	4052	8	a	a	DT
9936	4052	9	considerable	considerable	JJ
9936	4052	10	period	period	NN
9936	4052	11	of	of	IN
9936	4052	12	time	time	NN
9936	4052	13	,	,	,
9936	4052	14	they	-PRON-	PRP
9936	4052	15	should	should	MD
9936	4052	16	be	be	VB
9936	4052	17	wrapped	wrap	VBN
9936	4052	18	separately	separately	RB
9936	4052	19	in	in	IN
9936	4052	20	paper	paper	NN
9936	4052	21	and	and	CC
9936	4052	22	stored	store	VBN
9936	4052	23	in	in	IN
9936	4052	24	a	a	DT
9936	4052	25	cool	cool	JJ
9936	4052	26	,	,	,
9936	4052	27	dry	dry	JJ
9936	4052	28	place	place	NN
9936	4052	29	.	.	.
9936	4053	1	92	92	CD
9936	4053	2	.	.	.
9936	4054	1	Sweet	sweet	JJ
9936	4054	2	potatoes	potato	NNS
9936	4054	3	vary	vary	VBP
9936	4054	4	considerably	considerably	RB
9936	4054	5	in	in	IN
9936	4054	6	size	size	NN
9936	4054	7	,	,	,
9936	4054	8	shape	shape	NN
9936	4054	9	,	,	,
9936	4054	10	and	and	CC
9936	4054	11	quality	quality	NN
9936	4054	12	.	.	.
9936	4055	1	Some	some	DT
9936	4055	2	are	be	VBP
9936	4055	3	short	short	JJ
9936	4055	4	and	and	CC
9936	4055	5	blunt	blunt	JJ
9936	4055	6	at	at	IN
9936	4055	7	the	the	DT
9936	4055	8	tips	tip	NNS
9936	4055	9	,	,	,
9936	4055	10	others	other	NNS
9936	4055	11	are	be	VBP
9936	4055	12	long	long	JJ
9936	4055	13	and	and	CC
9936	4055	14	cylindrical	cylindrical	JJ
9936	4055	15	,	,	,
9936	4055	16	either	either	CC
9936	4055	17	crooked	crooked	JJ
9936	4055	18	or	or	CC
9936	4055	19	straight	straight	RB
9936	4055	20	,	,	,
9936	4055	21	while	while	IN
9936	4055	22	others	other	NNS
9936	4055	23	are	be	VBP
9936	4055	24	medium	medium	JJ
9936	4055	25	in	in	IN
9936	4055	26	size	size	NN
9936	4055	27	and	and	CC
9936	4055	28	spindle	spindle	NN
9936	4055	29	-	-	HYPH
9936	4055	30	shaped	shaped	JJ
9936	4055	31	.	.	.
9936	4056	1	Some	some	DT
9936	4056	2	varieties	variety	NNS
9936	4056	3	,	,	,
9936	4056	4	which	which	WDT
9936	4056	5	are	be	VBP
9936	4056	6	known	know	VBN
9936	4056	7	as	as	IN
9936	4056	8	_	_	NNP
9936	4056	9	yams	yams	NNP
9936	4056	10	_	_	NNP
9936	4056	11	,	,	,
9936	4056	12	cook	cook	NNP
9936	4056	13	moist	moist	NN
9936	4056	14	and	and	CC
9936	4056	15	sugary	sugary	JJ
9936	4056	16	,	,	,
9936	4056	17	while	while	IN
9936	4056	18	others	other	NNS
9936	4056	19	,	,	,
9936	4056	20	which	which	WDT
9936	4056	21	are	be	VBP
9936	4056	22	simply	simply	RB
9936	4056	23	called	call	VBN
9936	4056	24	sweet	sweet	JJ
9936	4056	25	potatoes	potato	NNS
9936	4056	26	,	,	,
9936	4056	27	cook	cook	NNP
9936	4056	28	dry	dry	JJ
9936	4056	29	and	and	CC
9936	4056	30	mealy	mealy	NNP
9936	4056	31	.	.	.
9936	4057	1	The	the	DT
9936	4057	2	kind	kind	NN
9936	4057	3	to	to	TO
9936	4057	4	select	select	VB
9936	4057	5	depends	depend	VBZ
9936	4057	6	entirely	entirely	RB
9936	4057	7	on	on	IN
9936	4057	8	the	the	DT
9936	4057	9	individual	individual	JJ
9936	4057	10	taste	taste	NN
9936	4057	11	,	,	,
9936	4057	12	for	for	IN
9936	4057	13	in	in	IN
9936	4057	14	composition	composition	NN
9936	4057	15	and	and	CC
9936	4057	16	food	food	NN
9936	4057	17	value	value	NN
9936	4057	18	all	all	PDT
9936	4057	19	the	the	DT
9936	4057	20	varieties	variety	NNS
9936	4057	21	are	be	VBP
9936	4057	22	similar	similar	JJ
9936	4057	23	.	.	.
9936	4058	1	In	in	IN
9936	4058	2	composition	composition	NN
9936	4058	3	,	,	,
9936	4058	4	sweet	sweet	JJ
9936	4058	5	potatoes	potato	NNS
9936	4058	6	resemble	resemble	VBP
9936	4058	7	white	white	JJ
9936	4058	8	ones	one	NNS
9936	4058	9	,	,	,
9936	4058	10	except	except	IN
9936	4058	11	that	that	IN
9936	4058	12	a	a	DT
9936	4058	13	part	part	NN
9936	4058	14	of	of	IN
9936	4058	15	their	-PRON-	PRP$
9936	4058	16	carbohydrate	carbohydrate	NN
9936	4058	17	is	be	VBZ
9936	4058	18	in	in	IN
9936	4058	19	the	the	DT
9936	4058	20	form	form	NN
9936	4058	21	of	of	IN
9936	4058	22	sugar	sugar	NN
9936	4058	23	,	,	,
9936	4058	24	which	which	WDT
9936	4058	25	gives	give	VBZ
9936	4058	26	them	-PRON-	PRP
9936	4058	27	their	-PRON-	PRP$
9936	4058	28	characteristic	characteristic	JJ
9936	4058	29	sweet	sweet	JJ
9936	4058	30	taste	taste	NN
9936	4058	31	,	,	,
9936	4058	32	but	but	CC
9936	4058	33	in	in	IN
9936	4058	34	food	food	NN
9936	4058	35	value	value	NN
9936	4058	36	they	-PRON-	PRP
9936	4058	37	are	be	VBP
9936	4058	38	almost	almost	RB
9936	4058	39	twice	twice	RB
9936	4058	40	as	as	RB
9936	4058	41	great	great	JJ
9936	4058	42	as	as	IN
9936	4058	43	white	white	JJ
9936	4058	44	potatoes	potato	NNS
9936	4058	45	.	.	.
9936	4059	1	93	93	CD
9936	4059	2	.	.	.
9936	4060	1	The	the	DT
9936	4060	2	preparation	preparation	NN
9936	4060	3	of	of	IN
9936	4060	4	sweet	sweet	JJ
9936	4060	5	potatoes	potato	NNS
9936	4060	6	is	be	VBZ
9936	4060	7	similar	similar	JJ
9936	4060	8	to	to	IN
9936	4060	9	that	that	DT
9936	4060	10	of	of	IN
9936	4060	11	white	white	JJ
9936	4060	12	potatoes	potato	NNS
9936	4060	13	,	,	,
9936	4060	14	for	for	IN
9936	4060	15	they	-PRON-	PRP
9936	4060	16	may	may	MD
9936	4060	17	be	be	VB
9936	4060	18	boiled	boil	VBN
9936	4060	19	,	,	,
9936	4060	20	steamed	steamed	JJ
9936	4060	21	,	,	,
9936	4060	22	baked	bake	VBD
9936	4060	23	,	,	,
9936	4060	24	mashed	mash	VBD
9936	4060	25	,	,	,
9936	4060	26	creamed	cream	VBN
9936	4060	27	,	,	,
9936	4060	28	fried	fry	VBN
9936	4060	29	,	,	,
9936	4060	30	etc	etc	FW
9936	4060	31	.	.	.
9936	4061	1	In	in	IN
9936	4061	2	fact	fact	NN
9936	4061	3	,	,	,
9936	4061	4	they	-PRON-	PRP
9936	4061	5	may	may	MD
9936	4061	6	be	be	VB
9936	4061	7	used	use	VBN
9936	4061	8	at	at	IN
9936	4061	9	any	any	DT
9936	4061	10	time	time	NN
9936	4061	11	to	to	TO
9936	4061	12	take	take	VB
9936	4061	13	the	the	DT
9936	4061	14	place	place	NN
9936	4061	15	of	of	IN
9936	4061	16	white	white	JJ
9936	4061	17	potatoes	potato	NNS
9936	4061	18	in	in	IN
9936	4061	19	the	the	DT
9936	4061	20	diet	diet	NN
9936	4061	21	.	.	.
9936	4062	1	A	a	DT
9936	4062	2	few	few	JJ
9936	4062	3	recipes	recipe	NNS
9936	4062	4	are	be	VBP
9936	4062	5	here	here	RB
9936	4062	6	given	give	VBN
9936	4062	7	for	for	IN
9936	4062	8	this	this	DT
9936	4062	9	vegetable	vegetable	NN
9936	4062	10	,	,	,
9936	4062	11	but	but	CC
9936	4062	12	any	any	DT
9936	4062	13	of	of	IN
9936	4062	14	those	those	DT
9936	4062	15	given	give	VBN
9936	4062	16	under	under	IN
9936	4062	17	White	White	NNP
9936	4062	18	Potatoes	Potatoes	NNPS
9936	4062	19	may	may	MD
9936	4062	20	also	also	RB
9936	4062	21	be	be	VB
9936	4062	22	used	use	VBN
9936	4062	23	by	by	IN
9936	4062	24	merely	merely	RB
9936	4062	25	substituting	substitute	VBG
9936	4062	26	sweet	sweet	JJ
9936	4062	27	potatoes	potato	NNS
9936	4062	28	for	for	IN
9936	4062	29	the	the	DT
9936	4062	30	white	white	NNP
9936	4062	31	potatoes	potato	NNS
9936	4062	32	specified	specify	VBD
9936	4062	33	.	.	.
9936	4063	1	94	94	CD
9936	4063	2	.	.	.
9936	4064	1	BOILED	BOILED	NNP
9936	4064	2	SWEET	SWEET	NNP
9936	4064	3	POTATOES.--It	POTATOES.--It	NNP
9936	4064	4	is	be	VBZ
9936	4064	5	a	a	DT
9936	4064	6	very	very	RB
9936	4064	7	simple	simple	JJ
9936	4064	8	procedure	procedure	NN
9936	4064	9	to	to	TO
9936	4064	10	boil	boil	VB
9936	4064	11	sweet	sweet	JJ
9936	4064	12	potatoes	potato	NNS
9936	4064	13	.	.	.
9936	4065	1	When	when	WRB
9936	4065	2	they	-PRON-	PRP
9936	4065	3	are	be	VBP
9936	4065	4	to	to	TO
9936	4065	5	be	be	VB
9936	4065	6	prepared	prepare	VBN
9936	4065	7	in	in	IN
9936	4065	8	this	this	DT
9936	4065	9	way	way	NN
9936	4065	10	,	,	,
9936	4065	11	select	select	JJ
9936	4065	12	potatoes	potato	NNS
9936	4065	13	of	of	IN
9936	4065	14	uniform	uniform	JJ
9936	4065	15	size	size	NN
9936	4065	16	and	and	CC
9936	4065	17	either	either	CC
9936	4065	18	remove	remove	VB
9936	4065	19	their	-PRON-	PRP$
9936	4065	20	skins	skin	NNS
9936	4065	21	or	or	CC
9936	4065	22	cook	cook	VB
9936	4065	23	them	-PRON-	PRP
9936	4065	24	with	with	IN
9936	4065	25	the	the	DT
9936	4065	26	skins	skin	NNS
9936	4065	27	on	on	RB
9936	4065	28	.	.	.
9936	4066	1	If	if	IN
9936	4066	2	they	-PRON-	PRP
9936	4066	3	are	be	VBP
9936	4066	4	not	not	RB
9936	4066	5	peeled	peel	VBN
9936	4066	6	,	,	,
9936	4066	7	scrub	scrub	VB
9936	4066	8	them	-PRON-	PRP
9936	4066	9	perfectly	perfectly	RB
9936	4066	10	clean	clean	JJ
9936	4066	11	.	.	.
9936	4067	1	Put	put	VB
9936	4067	2	them	-PRON-	PRP
9936	4067	3	to	to	TO
9936	4067	4	cook	cook	VB
9936	4067	5	in	in	RP
9936	4067	6	boiling	boil	VBG
9936	4067	7	salted	salt	VBN
9936	4067	8	water	water	NN
9936	4067	9	and	and	CC
9936	4067	10	allow	allow	VB
9936	4067	11	them	-PRON-	PRP
9936	4067	12	to	to	TO
9936	4067	13	boil	boil	VB
9936	4067	14	until	until	IN
9936	4067	15	they	-PRON-	PRP
9936	4067	16	may	may	MD
9936	4067	17	be	be	VB
9936	4067	18	easily	easily	RB
9936	4067	19	pierced	pierce	VBN
9936	4067	20	with	with	IN
9936	4067	21	a	a	DT
9936	4067	22	fork	fork	NN
9936	4067	23	.	.	.
9936	4068	1	Drain	drain	VB
9936	4068	2	the	the	DT
9936	4068	3	water	water	NN
9936	4068	4	from	from	IN
9936	4068	5	them	-PRON-	PRP
9936	4068	6	,	,	,
9936	4068	7	peel	peel	VBP
9936	4068	8	if	if	IN
9936	4068	9	cooked	cook	VBN
9936	4068	10	with	with	IN
9936	4068	11	their	-PRON-	PRP$
9936	4068	12	skins	skin	NNS
9936	4068	13	on	on	IN
9936	4068	14	,	,	,
9936	4068	15	and	and	CC
9936	4068	16	serve	serve	VB
9936	4068	17	hot	hot	JJ
9936	4068	18	with	with	IN
9936	4068	19	butter	butter	NN
9936	4068	20	or	or	CC
9936	4068	21	gravy	gravy	NN
9936	4068	22	.	.	.
9936	4069	1	95	95	CD
9936	4069	2	.	.	.
9936	4070	1	BAKED	BAKED	NNP
9936	4070	2	SWEET	SWEET	NNP
9936	4070	3	POTATOES.--Persons	potatoes.--person	NNS
9936	4070	4	who	who	WP
9936	4070	5	are	be	VBP
9936	4070	6	fond	fond	JJ
9936	4070	7	of	of	IN
9936	4070	8	sweet	sweet	JJ
9936	4070	9	potatoes	potato	NNS
9936	4070	10	prefer	prefer	VBP
9936	4070	11	them	-PRON-	PRP
9936	4070	12	baked	bake	VBD
9936	4070	13	to	to	IN
9936	4070	14	any	any	DT
9936	4070	15	other	other	JJ
9936	4070	16	method	method	NN
9936	4070	17	of	of	IN
9936	4070	18	preparation	preparation	NN
9936	4070	19	.	.	.
9936	4071	1	Select	select	VB
9936	4071	2	medium	medium	JJ
9936	4071	3	-	-	HYPH
9936	4071	4	sized	sized	JJ
9936	4071	5	potatoes	potato	NNS
9936	4071	6	for	for	IN
9936	4071	7	this	this	DT
9936	4071	8	purpose	purpose	NN
9936	4071	9	,	,	,
9936	4071	10	scrub	scrub	VBG
9936	4071	11	thoroughly	thoroughly	RB
9936	4071	12	,	,	,
9936	4071	13	and	and	CC
9936	4071	14	put	put	VBD
9936	4071	15	in	in	RP
9936	4071	16	a	a	DT
9936	4071	17	hot	hot	JJ
9936	4071	18	oven	oven	NN
9936	4071	19	to	to	TO
9936	4071	20	bake	bake	VB
9936	4071	21	.	.	.
9936	4072	1	Bake	bake	VB
9936	4072	2	until	until	IN
9936	4072	3	they	-PRON-	PRP
9936	4072	4	are	be	VBP
9936	4072	5	soft	soft	JJ
9936	4072	6	enough	enough	RB
9936	4072	7	to	to	TO
9936	4072	8	dent	dent	VB
9936	4072	9	when	when	WRB
9936	4072	10	pinched	pinch	VBN
9936	4072	11	between	between	IN
9936	4072	12	the	the	DT
9936	4072	13	fingers	finger	NNS
9936	4072	14	.	.	.
9936	4073	1	Remove	remove	VB
9936	4073	2	from	from	IN
9936	4073	3	the	the	DT
9936	4073	4	oven	oven	NN
9936	4073	5	and	and	CC
9936	4073	6	serve	serve	VB
9936	4073	7	at	at	IN
9936	4073	8	once	once	RB
9936	4073	9	.	.	.
9936	4074	1	96	96	CD
9936	4074	2	.	.	.
9936	4075	1	GLAZED	GLAZED	NNP
9936	4075	2	SWEET	SWEET	VBD
9936	4075	3	POTATOES.--To	potatoes.--to	NN
9936	4075	4	increase	increase	VB
9936	4075	5	the	the	DT
9936	4075	6	sweet	sweet	JJ
9936	4075	7	taste	taste	NN
9936	4075	8	characteristic	characteristic	NN
9936	4075	9	of	of	IN
9936	4075	10	sweet	sweet	JJ
9936	4075	11	potatoes	potato	NNS
9936	4075	12	and	and	CC
9936	4075	13	favored	favor	VBN
9936	4075	14	by	by	IN
9936	4075	15	many	many	JJ
9936	4075	16	persons	person	NNS
9936	4075	17	,	,	,
9936	4075	18	a	a	DT
9936	4075	19	sweet	sweet	JJ
9936	4075	20	sirup	sirup	NN
9936	4075	21	is	be	VBZ
9936	4075	22	sometimes	sometimes	RB
9936	4075	23	added	add	VBN
9936	4075	24	.	.	.
9936	4076	1	When	when	WRB
9936	4076	2	this	this	DT
9936	4076	3	is	be	VBZ
9936	4076	4	done	do	VBN
9936	4076	5	,	,	,
9936	4076	6	the	the	DT
9936	4076	7	potatoes	potato	NNS
9936	4076	8	are	be	VBP
9936	4076	9	first	first	RB
9936	4076	10	boiled	boil	VBN
9936	4076	11	and	and	CC
9936	4076	12	then	then	RB
9936	4076	13	cut	cut	VB
9936	4076	14	in	in	IN
9936	4076	15	half	half	DT
9936	4076	16	lengthwise	lengthwise	RB
9936	4076	17	and	and	CC
9936	4076	18	sautÃ	sautÃ	NNP
9936	4076	19	©	©	NNP
9936	4076	20	d	d	NN
9936	4076	21	.	.	.
9936	4077	1	Sweet	sweet	JJ
9936	4077	2	potatoes	potato	NNS
9936	4077	3	so	so	RB
9936	4077	4	prepared	prepare	VBD
9936	4077	5	afford	afford	VB
9936	4077	6	a	a	DT
9936	4077	7	pleasing	pleasing	JJ
9936	4077	8	variety	variety	NN
9936	4077	9	in	in	IN
9936	4077	10	the	the	DT
9936	4077	11	diet	diet	NN
9936	4077	12	.	.	.
9936	4078	1	Clean	clean	VB
9936	4078	2	and	and	CC
9936	4078	3	peel	peel	VB
9936	4078	4	the	the	DT
9936	4078	5	desired	desire	VBN
9936	4078	6	number	number	NN
9936	4078	7	of	of	IN
9936	4078	8	potatoes	potato	NNS
9936	4078	9	and	and	CC
9936	4078	10	boil	boil	VB
9936	4078	11	them	-PRON-	PRP
9936	4078	12	as	as	IN
9936	4078	13	already	already	RB
9936	4078	14	explained	explain	VBN
9936	4078	15	.	.	.
9936	4079	1	Cut	cut	VB
9936	4079	2	them	-PRON-	PRP
9936	4079	3	in	in	IN
9936	4079	4	half	half	DT
9936	4079	5	lengthwise	lengthwise	RB
9936	4079	6	,	,	,
9936	4079	7	so	so	IN
9936	4079	8	that	that	IN
9936	4079	9	each	each	DT
9936	4079	10	piece	piece	NN
9936	4079	11	has	have	VBZ
9936	4079	12	a	a	DT
9936	4079	13	flat	flat	JJ
9936	4079	14	side	side	NN
9936	4079	15	.	.	.
9936	4080	1	Melt	melt	JJ
9936	4080	2	fat	fat	NN
9936	4080	3	in	in	IN
9936	4080	4	a	a	DT
9936	4080	5	frying	fry	VBG
9936	4080	6	pan	pan	NN
9936	4080	7	,	,	,
9936	4080	8	add	add	VB
9936	4080	9	the	the	DT
9936	4080	10	halves	half	NNS
9936	4080	11	of	of	IN
9936	4080	12	sweet	sweet	JJ
9936	4080	13	potato	potato	NN
9936	4080	14	,	,	,
9936	4080	15	and	and	CC
9936	4080	16	fry	fry	VB
9936	4080	17	until	until	IN
9936	4080	18	slightly	slightly	RB
9936	4080	19	brown	brown	JJ
9936	4080	20	.	.	.
9936	4081	1	Then	then	RB
9936	4081	2	turn	turn	VB
9936	4081	3	and	and	CC
9936	4081	4	fry	fry	VB
9936	4081	5	on	on	IN
9936	4081	6	the	the	DT
9936	4081	7	reverse	reverse	JJ
9936	4081	8	side	side	NN
9936	4081	9	.	.	.
9936	4082	1	About	about	IN
9936	4082	2	10	10	CD
9936	4082	3	or	or	CC
9936	4082	4	15	15	CD
9936	4082	5	minutes	minute	NNS
9936	4082	6	before	before	IN
9936	4082	7	removing	remove	VBG
9936	4082	8	from	from	IN
9936	4082	9	the	the	DT
9936	4082	10	pan	pan	NN
9936	4082	11	,	,	,
9936	4082	12	pour	pour	VB
9936	4082	13	a	a	DT
9936	4082	14	small	small	JJ
9936	4082	15	quantity	quantity	NN
9936	4082	16	of	of	IN
9936	4082	17	molasses	molasse	NNS
9936	4082	18	or	or	CC
9936	4082	19	a	a	DT
9936	4082	20	mixture	mixture	NN
9936	4082	21	of	of	IN
9936	4082	22	sugar	sugar	NN
9936	4082	23	and	and	CC
9936	4082	24	water	water	NN
9936	4082	25	over	over	IN
9936	4082	26	the	the	DT
9936	4082	27	potatoes	potato	NNS
9936	4082	28	,	,	,
9936	4082	29	and	and	CC
9936	4082	30	allow	allow	VB
9936	4082	31	them	-PRON-	PRP
9936	4082	32	to	to	TO
9936	4082	33	cook	cook	VB
9936	4082	34	in	in	IN
9936	4082	35	this	this	DT
9936	4082	36	sirup	sirup	NN
9936	4082	37	until	until	IN
9936	4082	38	they	-PRON-	PRP
9936	4082	39	are	be	VBP
9936	4082	40	well	well	RB
9936	4082	41	covered	cover	VBN
9936	4082	42	with	with	IN
9936	4082	43	the	the	DT
9936	4082	44	sweet	sweet	JJ
9936	4082	45	substance	substance	NN
9936	4082	46	.	.	.
9936	4083	1	Remove	remove	VB
9936	4083	2	from	from	IN
9936	4083	3	the	the	DT
9936	4083	4	pan	pan	NN
9936	4083	5	and	and	CC
9936	4083	6	serve	serve	VB
9936	4083	7	at	at	IN
9936	4083	8	once	once	RB
9936	4083	9	.	.	.
9936	4084	1	97	97	CD
9936	4084	2	.	.	.
9936	4085	1	MASHED	MASHED	NNP
9936	4085	2	SWEET	SWEET	NNP
9936	4085	3	POTATOES.--Used	potatoes.--use	VBN
9936	4085	4	alone	alone	RB
9936	4085	5	without	without	IN
9936	4085	6	further	further	JJ
9936	4085	7	preparation	preparation	NN
9936	4085	8	,	,	,
9936	4085	9	mashed	mash	VBD
9936	4085	10	sweet	sweet	JJ
9936	4085	11	potatoes	potato	NNS
9936	4085	12	make	make	VBP
9936	4085	13	a	a	DT
9936	4085	14	very	very	RB
9936	4085	15	palatable	palatable	JJ
9936	4085	16	dish	dish	NN
9936	4085	17	.	.	.
9936	4086	1	However	however	RB
9936	4086	2	,	,	,
9936	4086	3	as	as	IN
9936	4086	4	in	in	IN
9936	4086	5	the	the	DT
9936	4086	6	case	case	NN
9936	4086	7	of	of	IN
9936	4086	8	mashed	mashed	JJ
9936	4086	9	white	white	JJ
9936	4086	10	potatoes	potato	NNS
9936	4086	11	,	,	,
9936	4086	12	numerous	numerous	JJ
9936	4086	13	appetizing	appetize	VBG
9936	4086	14	dishes	dish	NNS
9936	4086	15	,	,	,
9936	4086	16	such	such	JJ
9936	4086	17	as	as	IN
9936	4086	18	croquettes	croquette	NNS
9936	4086	19	,	,	,
9936	4086	20	patties	patty	NNS
9936	4086	21	,	,	,
9936	4086	22	etc	etc	FW
9936	4086	23	.	.	.
9936	4086	24	,	,	,
9936	4086	25	can	can	MD
9936	4086	26	be	be	VB
9936	4086	27	made	make	VBN
9936	4086	28	of	of	IN
9936	4086	29	mashed	mash	VBN
9936	4086	30	sweet	sweet	JJ
9936	4086	31	potatoes	potato	NNS
9936	4086	32	,	,	,
9936	4086	33	whether	whether	IN
9936	4086	34	left	leave	VBD
9936	4086	35	from	from	IN
9936	4086	36	a	a	DT
9936	4086	37	previous	previous	JJ
9936	4086	38	meal	meal	NN
9936	4086	39	or	or	CC
9936	4086	40	cooked	cook	VBN
9936	4086	41	for	for	IN
9936	4086	42	this	this	DT
9936	4086	43	purpose	purpose	NN
9936	4086	44	.	.	.
9936	4087	1	In	in	IN
9936	4087	2	the	the	DT
9936	4087	3	preparation	preparation	NN
9936	4087	4	of	of	IN
9936	4087	5	all	all	DT
9936	4087	6	such	such	JJ
9936	4087	7	dishes	dish	NNS
9936	4087	8	,	,	,
9936	4087	9	the	the	DT
9936	4087	10	recipes	recipe	NNS
9936	4087	11	given	give	VBN
9936	4087	12	under	under	IN
9936	4087	13	White	White	NNP
9936	4087	14	Potatoes	Potatoes	NNPS
9936	4087	15	may	may	MD
9936	4087	16	be	be	VB
9936	4087	17	followed	follow	VBN
9936	4087	18	.	.	.
9936	4088	1	Peel	peel	VB
9936	4088	2	the	the	DT
9936	4088	3	desired	desire	VBN
9936	4088	4	number	number	NN
9936	4088	5	of	of	IN
9936	4088	6	potatoes	potato	NNS
9936	4088	7	and	and	CC
9936	4088	8	cook	cook	VB
9936	4088	9	them	-PRON-	PRP
9936	4088	10	in	in	IN
9936	4088	11	boiling	boil	VBG
9936	4088	12	salted	salted	JJ
9936	4088	13	water	water	NN
9936	4088	14	until	until	IN
9936	4088	15	they	-PRON-	PRP
9936	4088	16	may	may	MD
9936	4088	17	be	be	VB
9936	4088	18	readily	readily	RB
9936	4088	19	pierced	pierce	VBN
9936	4088	20	with	with	IN
9936	4088	21	a	a	DT
9936	4088	22	fork	fork	NN
9936	4088	23	.	.	.
9936	4089	1	Drain	drain	NN
9936	4089	2	,	,	,
9936	4089	3	force	force	VB
9936	4089	4	through	through	IN
9936	4089	5	a	a	DT
9936	4089	6	sieve	sieve	NN
9936	4089	7	or	or	CC
9936	4089	8	a	a	DT
9936	4089	9	ricer	ricer	NN
9936	4089	10	,	,	,
9936	4089	11	and	and	CC
9936	4089	12	season	season	NN
9936	4089	13	with	with	IN
9936	4089	14	salt	salt	NN
9936	4089	15	,	,	,
9936	4089	16	pepper	pepper	NN
9936	4089	17	,	,	,
9936	4089	18	and	and	CC
9936	4089	19	a	a	DT
9936	4089	20	small	small	JJ
9936	4089	21	amount	amount	NN
9936	4089	22	of	of	IN
9936	4089	23	butter	butter	NN
9936	4089	24	.	.	.
9936	4090	1	Thin	thin	VB
9936	4090	2	the	the	DT
9936	4090	3	mixture	mixture	NN
9936	4090	4	with	with	IN
9936	4090	5	sufficient	sufficient	JJ
9936	4090	6	hot	hot	JJ
9936	4090	7	milk	milk	NN
9936	4090	8	to	to	TO
9936	4090	9	make	make	VB
9936	4090	10	it	-PRON-	PRP
9936	4090	11	of	of	IN
9936	4090	12	a	a	DT
9936	4090	13	stiff	stiff	JJ
9936	4090	14	,	,	,
9936	4090	15	mush	mush	NN
9936	4090	16	-	-	HYPH
9936	4090	17	like	like	JJ
9936	4090	18	consistency	consistency	NN
9936	4090	19	.	.	.
9936	4091	1	Then	then	RB
9936	4091	2	beat	beat	VB
9936	4091	3	vigorously	vigorously	RB
9936	4091	4	until	until	IN
9936	4091	5	the	the	DT
9936	4091	6	potato	potato	NN
9936	4091	7	is	be	VBZ
9936	4091	8	light	light	JJ
9936	4091	9	and	and	CC
9936	4091	10	creamy	creamy	JJ
9936	4091	11	.	.	.
9936	4092	1	Serve	serve	VB
9936	4092	2	hot	hot	JJ
9936	4092	3	.	.	.
9936	4093	1	RADISHES	radishes	NN
9936	4093	2	AND	and	CC
9936	4093	3	THEIR	THEIR	NNP
9936	4093	4	PREPARATION	preparation	NN
9936	4093	5	98	98	CD
9936	4093	6	.	.	.
9936	4094	1	RADISHES	RADISHES	NNP
9936	4094	2	are	be	VBP
9936	4094	3	a	a	DT
9936	4094	4	root	root	NN
9936	4094	5	vegetable	vegetable	NN
9936	4094	6	used	use	VBD
9936	4094	7	almost	almost	RB
9936	4094	8	exclusively	exclusively	RB
9936	4094	9	as	as	IN
9936	4094	10	a	a	DT
9936	4094	11	relish	relish	NN
9936	4094	12	or	or	CC
9936	4094	13	to	to	TO
9936	4094	14	lend	lend	VB
9936	4094	15	flavor	flavor	NN
9936	4094	16	to	to	IN
9936	4094	17	a	a	DT
9936	4094	18	vegetable	vegetable	NN
9936	4094	19	-	-	HYPH
9936	4094	20	salad	salad	NN
9936	4094	21	mixture	mixture	NN
9936	4094	22	.	.	.
9936	4095	1	They	-PRON-	PRP
9936	4095	2	are	be	VBP
9936	4095	3	easily	easily	RB
9936	4095	4	and	and	CC
9936	4095	5	successfully	successfully	RB
9936	4095	6	grown	grow	VBN
9936	4095	7	and	and	CC
9936	4095	8	are	be	VBP
9936	4095	9	plentiful	plentiful	JJ
9936	4095	10	and	and	CC
9936	4095	11	cheap	cheap	JJ
9936	4095	12	,	,	,
9936	4095	13	except	except	IN
9936	4095	14	when	when	WRB
9936	4095	15	they	-PRON-	PRP
9936	4095	16	are	be	VBP
9936	4095	17	out	out	IN
9936	4095	18	of	of	IN
9936	4095	19	season	season	NN
9936	4095	20	and	and	CC
9936	4095	21	must	must	MD
9936	4095	22	be	be	VB
9936	4095	23	raised	raise	VBN
9936	4095	24	in	in	IN
9936	4095	25	hothouses	hothouse	NNS
9936	4095	26	.	.	.
9936	4096	1	Numerous	numerous	JJ
9936	4096	2	varieties	variety	NNS
9936	4096	3	of	of	IN
9936	4096	4	radishes	radish	NNS
9936	4096	5	differing	differ	VBG
9936	4096	6	from	from	IN
9936	4096	7	one	one	CD
9936	4096	8	another	another	DT
9936	4096	9	in	in	IN
9936	4096	10	size	size	NN
9936	4096	11	,	,	,
9936	4096	12	shape	shape	NN
9936	4096	13	,	,	,
9936	4096	14	and	and	CC
9936	4096	15	color	color	NN
9936	4096	16	are	be	VBP
9936	4096	17	raised	raise	VBN
9936	4096	18	.	.	.
9936	4097	1	The	the	DT
9936	4097	2	red	red	JJ
9936	4097	3	ones	one	NNS
9936	4097	4	are	be	VBP
9936	4097	5	generally	generally	RB
9936	4097	6	preferred	prefer	VBN
9936	4097	7	,	,	,
9936	4097	8	because	because	IN
9936	4097	9	they	-PRON-	PRP
9936	4097	10	lend	lend	VBP
9936	4097	11	color	color	NN
9936	4097	12	to	to	IN
9936	4097	13	a	a	DT
9936	4097	14	dish	dish	NN
9936	4097	15	or	or	CC
9936	4097	16	a	a	DT
9936	4097	17	meal	meal	NN
9936	4097	18	,	,	,
9936	4097	19	but	but	CC
9936	4097	20	the	the	DT
9936	4097	21	white	white	JJ
9936	4097	22	and	and	CC
9936	4097	23	brown	brown	JJ
9936	4097	24	varieties	variety	NNS
9936	4097	25	are	be	VBP
9936	4097	26	just	just	RB
9936	4097	27	as	as	RB
9936	4097	28	desirable	desirable	JJ
9936	4097	29	so	so	RB
9936	4097	30	far	far	RB
9936	4097	31	as	as	IN
9936	4097	32	flavor	flavor	NN
9936	4097	33	is	be	VBZ
9936	4097	34	concerned	concern	VBN
9936	4097	35	.	.	.
9936	4098	1	99	99	CD
9936	4098	2	.	.	.
9936	4099	1	Radishes	radish	NNS
9936	4099	2	contain	contain	VBP
9936	4099	3	very	very	RB
9936	4099	4	little	little	JJ
9936	4099	5	food	food	NN
9936	4099	6	value	value	NN
9936	4099	7	,	,	,
9936	4099	8	being	be	VBG
9936	4099	9	about	about	RB
9936	4099	10	equal	equal	JJ
9936	4099	11	to	to	IN
9936	4099	12	celery	celery	NN
9936	4099	13	and	and	CC
9936	4099	14	cucumbers	cucumber	NNS
9936	4099	15	in	in	IN
9936	4099	16	this	this	DT
9936	4099	17	respect	respect	NN
9936	4099	18	.	.	.
9936	4100	1	They	-PRON-	PRP
9936	4100	2	do	do	VBP
9936	4100	3	not	not	RB
9936	4100	4	supply	supply	VB
9936	4100	5	anything	anything	NN
9936	4100	6	valuable	valuable	JJ
9936	4100	7	to	to	IN
9936	4100	8	a	a	DT
9936	4100	9	meal	meal	NN
9936	4100	10	except	except	IN
9936	4100	11	mineral	mineral	NN
9936	4100	12	salts	salt	NNS
9936	4100	13	.	.	.
9936	4101	1	Although	although	IN
9936	4101	2	some	some	DT
9936	4101	3	persons	person	NNS
9936	4101	4	consider	consider	VBP
9936	4101	5	radishes	radish	NNS
9936	4101	6	difficult	difficult	JJ
9936	4101	7	to	to	TO
9936	4101	8	digest	digest	VB
9936	4101	9	,	,	,
9936	4101	10	they	-PRON-	PRP
9936	4101	11	contain	contain	VBP
9936	4101	12	almost	almost	RB
9936	4101	13	nothing	nothing	NN
9936	4101	14	that	that	WDT
9936	4101	15	has	have	VBZ
9936	4101	16	to	to	TO
9936	4101	17	be	be	VB
9936	4101	18	digested	digest	VBN
9936	4101	19	,	,	,
9936	4101	20	for	for	IN
9936	4101	21	they	-PRON-	PRP
9936	4101	22	are	be	VBP
9936	4101	23	composed	compose	VBN
9936	4101	24	largely	largely	RB
9936	4101	25	of	of	IN
9936	4101	26	cellulose	cellulose	NN
9936	4101	27	,	,	,
9936	4101	28	which	which	WDT
9936	4101	29	does	do	VBZ
9936	4101	30	not	not	RB
9936	4101	31	digest	digest	VB
9936	4101	32	,	,	,
9936	4101	33	and	and	CC
9936	4101	34	water	water	NN
9936	4101	35	.	.	.
9936	4102	1	Radishes	radish	NNS
9936	4102	2	disagree	disagree	VBP
9936	4102	3	with	with	IN
9936	4102	4	some	some	DT
9936	4102	5	persons	person	NNS
9936	4102	6	because	because	IN
9936	4102	7	,	,	,
9936	4102	8	like	like	IN
9936	4102	9	onions	onion	NNS
9936	4102	10	and	and	CC
9936	4102	11	cabbage	cabbage	NN
9936	4102	12	,	,	,
9936	4102	13	they	-PRON-	PRP
9936	4102	14	contain	contain	VBP
9936	4102	15	a	a	DT
9936	4102	16	strong	strong	JJ
9936	4102	17	volatile	volatile	JJ
9936	4102	18	oil	oil	NN
9936	4102	19	that	that	WDT
9936	4102	20	gives	give	VBZ
9936	4102	21	them	-PRON-	PRP
9936	4102	22	their	-PRON-	PRP$
9936	4102	23	flavor	flavor	NN
9936	4102	24	.	.	.
9936	4103	1	100	100	CD
9936	4103	2	.	.	.
9936	4104	1	Since	since	IN
9936	4104	2	radishes	radish	NNS
9936	4104	3	are	be	VBP
9936	4104	4	always	always	RB
9936	4104	5	eaten	eat	VBN
9936	4104	6	raw	raw	JJ
9936	4104	7	,	,	,
9936	4104	8	they	-PRON-	PRP
9936	4104	9	require	require	VBP
9936	4104	10	very	very	RB
9936	4104	11	little	little	JJ
9936	4104	12	in	in	IN
9936	4104	13	the	the	DT
9936	4104	14	way	way	NN
9936	4104	15	of	of	IN
9936	4104	16	preparation	preparation	NN
9936	4104	17	.	.	.
9936	4105	1	The	the	DT
9936	4105	2	principal	principal	JJ
9936	4105	3	thing	thing	NN
9936	4105	4	is	be	VBZ
9936	4105	5	to	to	TO
9936	4105	6	see	see	VB
9936	4105	7	that	that	IN
9936	4105	8	they	-PRON-	PRP
9936	4105	9	are	be	VBP
9936	4105	10	perfectly	perfectly	RB
9936	4105	11	clean	clean	JJ
9936	4105	12	and	and	CC
9936	4105	13	as	as	RB
9936	4105	14	crisp	crisp	JJ
9936	4105	15	as	as	IN
9936	4105	16	possible	possible	JJ
9936	4105	17	.	.	.
9936	4106	1	To	to	TO
9936	4106	2	make	make	VB
9936	4106	3	them	-PRON-	PRP
9936	4106	4	crisp	crisp	RB
9936	4106	5	,	,	,
9936	4106	6	allow	allow	VB
9936	4106	7	them	-PRON-	PRP
9936	4106	8	to	to	TO
9936	4106	9	stand	stand	VB
9936	4106	10	in	in	IN
9936	4106	11	cold	cold	JJ
9936	4106	12	water	water	NN
9936	4106	13	for	for	IN
9936	4106	14	some	some	DT
9936	4106	15	time	time	NN
9936	4106	16	before	before	IN
9936	4106	17	using	use	VBG
9936	4106	18	them	-PRON-	PRP
9936	4106	19	.	.	.
9936	4107	1	Then	then	RB
9936	4107	2	remove	remove	VB
9936	4107	3	the	the	DT
9936	4107	4	tops	top	NNS
9936	4107	5	and	and	CC
9936	4107	6	the	the	DT
9936	4107	7	roots	root	NNS
9936	4107	8	and	and	CC
9936	4107	9	scrub	scrub	VBD
9936	4107	10	thoroughly	thoroughly	RB
9936	4107	11	with	with	IN
9936	4107	12	a	a	DT
9936	4107	13	vegetable	vegetable	JJ
9936	4107	14	brush	brush	NN
9936	4107	15	.	.	.
9936	4108	1	The	the	DT
9936	4108	2	small	small	JJ
9936	4108	3	red	red	JJ
9936	4108	4	radishes	radish	NNS
9936	4108	5	can	can	MD
9936	4108	6	be	be	VB
9936	4108	7	made	make	VBN
9936	4108	8	very	very	RB
9936	4108	9	attractive	attractive	JJ
9936	4108	10	by	by	IN
9936	4108	11	cutting	cut	VBG
9936	4108	12	the	the	DT
9936	4108	13	skin	skin	NN
9936	4108	14	in	in	IN
9936	4108	15	sections	section	NNS
9936	4108	16	to	to	TO
9936	4108	17	resemble	resemble	VB
9936	4108	18	the	the	DT
9936	4108	19	petals	petal	NNS
9936	4108	20	of	of	IN
9936	4108	21	a	a	DT
9936	4108	22	rose	rose	NN
9936	4108	23	.	.	.
9936	4109	1	When	when	WRB
9936	4109	2	prepared	prepare	VBN
9936	4109	3	in	in	IN
9936	4109	4	this	this	DT
9936	4109	5	way	way	NN
9936	4109	6	,	,	,
9936	4109	7	a	a	DT
9936	4109	8	small	small	JJ
9936	4109	9	portion	portion	NN
9936	4109	10	of	of	IN
9936	4109	11	the	the	DT
9936	4109	12	green	green	JJ
9936	4109	13	top	top	NN
9936	4109	14	is	be	VBZ
9936	4109	15	allowed	allow	VBN
9936	4109	16	to	to	TO
9936	4109	17	remain	remain	VB
9936	4109	18	.	.	.
9936	4110	1	SALSIFY	SALSIFY	NNP
9936	4110	2	AND	and	CC
9936	4110	3	ITS	its	PRP$
9936	4110	4	PREPARATION	preparation	NN
9936	4110	5	101	101	CD
9936	4110	6	.	.	.
9936	4111	1	SALSIFY	SALSIFY	NNP
9936	4111	2	is	be	VBZ
9936	4111	3	a	a	DT
9936	4111	4	root	root	NN
9936	4111	5	vegetable	vegetable	NN
9936	4111	6	resembling	resembling	NN
9936	4111	7	in	in	IN
9936	4111	8	food	food	NN
9936	4111	9	value	value	NN
9936	4111	10	such	such	JJ
9936	4111	11	other	other	JJ
9936	4111	12	root	root	NN
9936	4111	13	vegetables	vegetable	NNS
9936	4111	14	as	as	IN
9936	4111	15	carrots	carrot	NNS
9936	4111	16	and	and	CC
9936	4111	17	parsnips	parsnip	NNS
9936	4111	18	.	.	.
9936	4112	1	Because	because	IN
9936	4112	2	it	-PRON-	PRP
9936	4112	3	has	have	VBZ
9936	4112	4	a	a	DT
9936	4112	5	flavor	flavor	NN
9936	4112	6	similar	similar	JJ
9936	4112	7	to	to	IN
9936	4112	8	that	that	DT
9936	4112	9	of	of	IN
9936	4112	10	oysters	oyster	NNS
9936	4112	11	,	,	,
9936	4112	12	especially	especially	RB
9936	4112	13	when	when	WRB
9936	4112	14	it	-PRON-	PRP
9936	4112	15	is	be	VBZ
9936	4112	16	used	use	VBN
9936	4112	17	for	for	IN
9936	4112	18	soup	soup	NN
9936	4112	19	,	,	,
9936	4112	20	it	-PRON-	PRP
9936	4112	21	has	have	VBZ
9936	4112	22	received	receive	VBN
9936	4112	23	the	the	DT
9936	4112	24	name	name	NN
9936	4112	25	of	of	IN
9936	4112	26	_	_	NNP
9936	4112	27	vegetable	vegetable	NN
9936	4112	28	oyster	oyster	NN
9936	4112	29	_	_	NNP
9936	4112	30	.	.	.
9936	4113	1	It	-PRON-	PRP
9936	4113	2	consists	consist	VBZ
9936	4113	3	of	of	IN
9936	4113	4	long	long	JJ
9936	4113	5	slender	slend	JJR
9936	4113	6	roots	root	NNS
9936	4113	7	that	that	WDT
9936	4113	8	are	be	VBP
9936	4113	9	covered	cover	VBN
9936	4113	10	with	with	IN
9936	4113	11	tiny	tiny	JJ
9936	4113	12	roots	root	NNS
9936	4113	13	.	.	.
9936	4114	1	It	-PRON-	PRP
9936	4114	2	is	be	VBZ
9936	4114	3	somewhat	somewhat	RB
9936	4114	4	difficult	difficult	JJ
9936	4114	5	to	to	TO
9936	4114	6	clean	clean	VB
9936	4114	7	and	and	CC
9936	4114	8	prepare	prepare	VB
9936	4114	9	,	,	,
9936	4114	10	but	but	CC
9936	4114	11	as	as	IN
9936	4114	12	it	-PRON-	PRP
9936	4114	13	may	may	MD
9936	4114	14	be	be	VB
9936	4114	15	stored	store	VBN
9936	4114	16	through	through	IN
9936	4114	17	the	the	DT
9936	4114	18	entire	entire	JJ
9936	4114	19	winter	winter	NN
9936	4114	20	and	and	CC
9936	4114	21	is	be	VBZ
9936	4114	22	particularly	particularly	RB
9936	4114	23	desirable	desirable	JJ
9936	4114	24	for	for	IN
9936	4114	25	the	the	DT
9936	4114	26	making	making	NN
9936	4114	27	of	of	IN
9936	4114	28	soup	soup	NN
9936	4114	29	,	,	,
9936	4114	30	it	-PRON-	PRP
9936	4114	31	is	be	VBZ
9936	4114	32	a	a	DT
9936	4114	33	valuable	valuable	JJ
9936	4114	34	vegetable	vegetable	NN
9936	4114	35	.	.	.
9936	4115	1	102	102	CD
9936	4115	2	.	.	.
9936	4116	1	In	in	IN
9936	4116	2	preparing	prepare	VBG
9936	4116	3	salsify	salsify	NN
9936	4116	4	for	for	IN
9936	4116	5	cooking	cooking	NN
9936	4116	6	,	,	,
9936	4116	7	scrape	scrape	VB
9936	4116	8	the	the	DT
9936	4116	9	roots	root	NNS
9936	4116	10	rather	rather	RB
9936	4116	11	than	than	IN
9936	4116	12	peel	peel	VB
9936	4116	13	them	-PRON-	PRP
9936	4116	14	.	.	.
9936	4117	1	Then	then	RB
9936	4117	2	put	put	VB
9936	4117	3	them	-PRON-	PRP
9936	4117	4	in	in	IN
9936	4117	5	a	a	DT
9936	4117	6	solution	solution	NN
9936	4117	7	of	of	IN
9936	4117	8	cold	cold	JJ
9936	4117	9	salt	salt	NN
9936	4117	10	water	water	NN
9936	4117	11	made	make	VBN
9936	4117	12	by	by	IN
9936	4117	13	using	use	VBG
9936	4117	14	1	1	CD
9936	4117	15	teaspoonful	teaspoonful	JJ
9936	4117	16	of	of	IN
9936	4117	17	salt	salt	NN
9936	4117	18	to	to	IN
9936	4117	19	each	each	DT
9936	4117	20	quart	quart	NN
9936	4117	21	of	of	IN
9936	4117	22	water	water	NN
9936	4117	23	and	and	CC
9936	4117	24	keep	keep	VB
9936	4117	25	them	-PRON-	PRP
9936	4117	26	there	there	RB
9936	4117	27	until	until	IN
9936	4117	28	ready	ready	JJ
9936	4117	29	to	to	TO
9936	4117	30	cook	cook	VB
9936	4117	31	them	-PRON-	PRP
9936	4117	32	.	.	.
9936	4118	1	This	this	DT
9936	4118	2	precaution	precaution	NN
9936	4118	3	will	will	MD
9936	4118	4	,	,	,
9936	4118	5	to	to	IN
9936	4118	6	a	a	DT
9936	4118	7	certain	certain	JJ
9936	4118	8	extent	extent	NN
9936	4118	9	,	,	,
9936	4118	10	prevent	prevent	VB
9936	4118	11	the	the	DT
9936	4118	12	discoloration	discoloration	NN
9936	4118	13	that	that	WDT
9936	4118	14	always	always	RB
9936	4118	15	takes	take	VBZ
9936	4118	16	place	place	NN
9936	4118	17	in	in	IN
9936	4118	18	salsify	salsify	NN
9936	4118	19	as	as	RB
9936	4118	20	soon	soon	RB
9936	4118	21	as	as	IN
9936	4118	22	the	the	DT
9936	4118	23	skin	skin	NN
9936	4118	24	is	be	VBZ
9936	4118	25	removed	remove	VBN
9936	4118	26	.	.	.
9936	4119	1	When	when	WRB
9936	4119	2	thus	thus	RB
9936	4119	3	prepared	prepared	JJ
9936	4119	4	,	,	,
9936	4119	5	salsify	salsify	NN
9936	4119	6	lends	lend	VBZ
9936	4119	7	itself	-PRON-	PRP
9936	4119	8	to	to	IN
9936	4119	9	the	the	DT
9936	4119	10	same	same	JJ
9936	4119	11	forms	form	NNS
9936	4119	12	of	of	IN
9936	4119	13	preparation	preparation	NN
9936	4119	14	as	as	IN
9936	4119	15	do	do	VBP
9936	4119	16	the	the	DT
9936	4119	17	other	other	JJ
9936	4119	18	root	root	NN
9936	4119	19	vegetables	vegetable	NNS
9936	4119	20	.	.	.
9936	4120	1	103	103	CD
9936	4120	2	.	.	.
9936	4121	1	BUTTERED	BUTTERED	NNP
9936	4121	2	SALSIFY.--The	salsify.--the	POS
9936	4121	3	simplest	simple	JJS
9936	4121	4	way	way	NN
9936	4121	5	in	in	IN
9936	4121	6	which	which	WDT
9936	4121	7	to	to	TO
9936	4121	8	cook	cook	VB
9936	4121	9	salsify	salsify	NN
9936	4121	10	is	be	VBZ
9936	4121	11	to	to	TO
9936	4121	12	cut	cut	VB
9936	4121	13	it	-PRON-	PRP
9936	4121	14	in	in	IN
9936	4121	15	thin	thin	JJ
9936	4121	16	slices	slice	NNS
9936	4121	17	,	,	,
9936	4121	18	boil	boil	VB
9936	4121	19	it	-PRON-	PRP
9936	4121	20	until	until	IN
9936	4121	21	tender	tender	NN
9936	4121	22	,	,	,
9936	4121	23	and	and	CC
9936	4121	24	then	then	RB
9936	4121	25	serve	serve	VB
9936	4121	26	it	-PRON-	PRP
9936	4121	27	with	with	IN
9936	4121	28	butter	butter	NN
9936	4121	29	.	.	.
9936	4122	1	Wash	wash	VB
9936	4122	2	and	and	CC
9936	4122	3	scrape	scrape	VB
9936	4122	4	the	the	DT
9936	4122	5	desired	desire	VBN
9936	4122	6	quantity	quantity	NN
9936	4122	7	of	of	IN
9936	4122	8	salsify	salsify	NN
9936	4122	9	and	and	CC
9936	4122	10	slice	slice	NN
9936	4122	11	in	in	IN
9936	4122	12	thin	thin	JJ
9936	4122	13	slices	slice	NNS
9936	4122	14	.	.	.
9936	4123	1	Put	put	VB
9936	4123	2	to	to	TO
9936	4123	3	cook	cook	NN
9936	4123	4	in	in	IN
9936	4123	5	boiling	boil	VBG
9936	4123	6	salted	salt	VBN
9936	4123	7	water	water	NN
9936	4123	8	,	,	,
9936	4123	9	and	and	CC
9936	4123	10	cook	cook	VB
9936	4123	11	until	until	IN
9936	4123	12	it	-PRON-	PRP
9936	4123	13	can	can	MD
9936	4123	14	be	be	VB
9936	4123	15	easily	easily	RB
9936	4123	16	pierced	pierce	VBN
9936	4123	17	with	with	IN
9936	4123	18	a	a	DT
9936	4123	19	fork	fork	NN
9936	4123	20	.	.	.
9936	4124	1	Drain	drain	VB
9936	4124	2	off	off	IN
9936	4124	3	the	the	DT
9936	4124	4	water	water	NN
9936	4124	5	,	,	,
9936	4124	6	season	season	NN
9936	4124	7	with	with	IN
9936	4124	8	pepper	pepper	NN
9936	4124	9	and	and	CC
9936	4124	10	,	,	,
9936	4124	11	if	if	IN
9936	4124	12	necessary	necessary	JJ
9936	4124	13	,	,	,
9936	4124	14	additional	additional	JJ
9936	4124	15	salt	salt	NN
9936	4124	16	,	,	,
9936	4124	17	and	and	CC
9936	4124	18	add	add	VB
9936	4124	19	1	1	CD
9936	4124	20	tablespoonful	tablespoonful	NN
9936	4124	21	of	of	IN
9936	4124	22	butter	butter	NN
9936	4124	23	for	for	IN
9936	4124	24	each	each	DT
9936	4124	25	four	four	CD
9936	4124	26	persons	person	NNS
9936	4124	27	to	to	TO
9936	4124	28	be	be	VB
9936	4124	29	served	serve	VBN
9936	4124	30	.	.	.
9936	4125	1	Allow	allow	VB
9936	4125	2	the	the	DT
9936	4125	3	butter	butter	NN
9936	4125	4	to	to	IN
9936	4125	5	melt	melt	VB
9936	4125	6	and	and	CC
9936	4125	7	serve	serve	VB
9936	4125	8	the	the	DT
9936	4125	9	salsify	salsify	NN
9936	4125	10	hot	hot	JJ
9936	4125	11	.	.	.
9936	4126	1	104	104	CD
9936	4126	2	.	.	.
9936	4127	1	CREAMED	CREAMED	NNP
9936	4127	2	VEGETABLE	VEGETABLE	NNP
9936	4127	3	OYSTERS.--If	OYSTERS.--If	NNP
9936	4127	4	creamed	cream	VBD
9936	4127	5	vegetables	vegetable	NNS
9936	4127	6	are	be	VBP
9936	4127	7	favored	favor	VBN
9936	4127	8	,	,	,
9936	4127	9	vegetable	vegetable	JJ
9936	4127	10	oysters	oyster	NNS
9936	4127	11	served	serve	VBD
9936	4127	12	with	with	IN
9936	4127	13	a	a	DT
9936	4127	14	cream	cream	NN
9936	4127	15	sauce	sauce	NN
9936	4127	16	will	will	MD
9936	4127	17	be	be	VB
9936	4127	18	very	very	RB
9936	4127	19	much	much	RB
9936	4127	20	relished	relished	JJ
9936	4127	21	.	.	.
9936	4128	1	Clean	clean	JJ
9936	4128	2	and	and	CC
9936	4128	3	scrape	scrape	VB
9936	4128	4	the	the	DT
9936	4128	5	salsify	salsify	NN
9936	4128	6	and	and	CC
9936	4128	7	cut	cut	VB
9936	4128	8	it	-PRON-	PRP
9936	4128	9	into	into	IN
9936	4128	10	1/4-inch	1/4-inch	CD
9936	4128	11	slices	slice	NNS
9936	4128	12	.	.	.
9936	4129	1	Put	put	VB
9936	4129	2	to	to	TO
9936	4129	3	cook	cook	NN
9936	4129	4	in	in	IN
9936	4129	5	boiling	boil	VBG
9936	4129	6	salted	salt	VBN
9936	4129	7	water	water	NN
9936	4129	8	,	,	,
9936	4129	9	cook	cook	NN
9936	4129	10	until	until	IN
9936	4129	11	tender	tender	NN
9936	4129	12	,	,	,
9936	4129	13	and	and	CC
9936	4129	14	then	then	RB
9936	4129	15	drain	drain	VB
9936	4129	16	.	.	.
9936	4130	1	Make	make	VB
9936	4130	2	a	a	DT
9936	4130	3	medium	medium	JJ
9936	4130	4	white	white	JJ
9936	4130	5	sauce	sauce	NN
9936	4130	6	and	and	CC
9936	4130	7	pour	pour	VB
9936	4130	8	this	this	DT
9936	4130	9	over	over	IN
9936	4130	10	the	the	DT
9936	4130	11	cooked	cooked	JJ
9936	4130	12	vegetable	vegetable	NN
9936	4130	13	.	.	.
9936	4131	1	Heat	heat	VB
9936	4131	2	together	together	RB
9936	4131	3	and	and	CC
9936	4131	4	serve	serve	VB
9936	4131	5	.	.	.
9936	4132	1	105	105	CD
9936	4132	2	.	.	.
9936	4133	1	SCALLOPED	SCALLOPED	NNP
9936	4133	2	VEGETABLE	VEGETABLE	NNP
9936	4133	3	OYSTERS.--A	oysters.--a	CD
9936	4133	4	very	very	RB
9936	4133	5	appetizing	appetizing	JJ
9936	4133	6	scalloped	scalloped	JJ
9936	4133	7	dish	dish	NN
9936	4133	8	can	can	MD
9936	4133	9	be	be	VB
9936	4133	10	made	make	VBN
9936	4133	11	of	of	IN
9936	4133	12	salsify	salsify	NN
9936	4133	13	by	by	IN
9936	4133	14	following	follow	VBG
9936	4133	15	the	the	DT
9936	4133	16	directions	direction	NNS
9936	4133	17	given	give	VBN
9936	4133	18	in	in	IN
9936	4133	19	the	the	DT
9936	4133	20	accompanying	accompanying	JJ
9936	4133	21	recipe	recipe	NN
9936	4133	22	.	.	.
9936	4134	1	SCALLOPED	SCALLOPED	NNP
9936	4134	2	VEGETABLE	VEGETABLE	NNP
9936	4134	3	OYSTERS	oyster	NNS
9936	4134	4	(	(	-LRB-
9936	4134	5	Sufficient	sufficient	JJ
9936	4134	6	to	to	TO
9936	4134	7	Serve	serve	VB
9936	4134	8	Six	six	CD
9936	4134	9	)	)	-RRB-
9936	4134	10	2	2	CD
9936	4134	11	c.	c.	NN
9936	4134	12	cooked	cooked	JJ
9936	4134	13	vegetable	vegetable	NN
9936	4134	14	oysters	oyster	NNS
9936	4134	15	1	1	CD
9936	4134	16	c.	c.	NN
9936	4134	17	bread	bread	NN
9936	4134	18	crumbs	crumb	VBZ
9936	4134	19	Salt	salt	NN
9936	4134	20	and	and	CC
9936	4134	21	pepper	pepper	NN
9936	4134	22	1	1	CD
9936	4134	23	-	-	SYM
9936	4134	24	1/2	1/2	CD
9936	4134	25	c.	c.	NN
9936	4134	26	thin	thin	JJ
9936	4134	27	white	white	JJ
9936	4134	28	sauce	sauce	NN
9936	4134	29	Cook	Cook	NNP
9936	4134	30	the	the	DT
9936	4134	31	vegetable	vegetable	NN
9936	4134	32	oysters	oyster	NNS
9936	4134	33	as	as	IN
9936	4134	34	explained	explain	VBN
9936	4134	35	in	in	IN
9936	4134	36	Art	art	NN
9936	4134	37	.	.	.
9936	4135	1	103	103	CD
9936	4135	2	.	.	.
9936	4136	1	Sprinkle	sprinkle	VB
9936	4136	2	a	a	DT
9936	4136	3	layer	layer	NN
9936	4136	4	of	of	IN
9936	4136	5	crumbs	crumb	NNS
9936	4136	6	in	in	IN
9936	4136	7	the	the	DT
9936	4136	8	bottom	bottom	NN
9936	4136	9	of	of	IN
9936	4136	10	a	a	DT
9936	4136	11	well	well	RB
9936	4136	12	-	-	HYPH
9936	4136	13	greased	grease	VBN
9936	4136	14	baking	baking	NN
9936	4136	15	dish	dish	NN
9936	4136	16	,	,	,
9936	4136	17	place	place	VB
9936	4136	18	a	a	DT
9936	4136	19	layer	layer	NN
9936	4136	20	of	of	IN
9936	4136	21	the	the	DT
9936	4136	22	cooked	cooked	JJ
9936	4136	23	vegetable	vegetable	NN
9936	4136	24	oysters	oyster	NNS
9936	4136	25	on	on	IN
9936	4136	26	top	top	NN
9936	4136	27	of	of	IN
9936	4136	28	this	this	DT
9936	4136	29	,	,	,
9936	4136	30	and	and	CC
9936	4136	31	season	season	NN
9936	4136	32	with	with	IN
9936	4136	33	salt	salt	NN
9936	4136	34	and	and	CC
9936	4136	35	pepper	pepper	NN
9936	4136	36	.	.	.
9936	4137	1	Place	place	VB
9936	4137	2	a	a	DT
9936	4137	3	second	second	JJ
9936	4137	4	layer	layer	NN
9936	4137	5	of	of	IN
9936	4137	6	crumbs	crumb	NNS
9936	4137	7	and	and	CC
9936	4137	8	the	the	DT
9936	4137	9	remainder	remainder	NN
9936	4137	10	of	of	IN
9936	4137	11	the	the	DT
9936	4137	12	vegetable	vegetable	JJ
9936	4137	13	oysters	oyster	NNS
9936	4137	14	in	in	IN
9936	4137	15	the	the	DT
9936	4137	16	dish	dish	NN
9936	4137	17	,	,	,
9936	4137	18	and	and	CC
9936	4137	19	sprinkle	sprinkle	VB
9936	4137	20	again	again	RB
9936	4137	21	with	with	IN
9936	4137	22	salt	salt	NN
9936	4137	23	and	and	CC
9936	4137	24	pepper	pepper	NN
9936	4137	25	.	.	.
9936	4138	1	Pour	pour	VB
9936	4138	2	the	the	DT
9936	4138	3	white	white	JJ
9936	4138	4	sauce	sauce	NN
9936	4138	5	over	over	IN
9936	4138	6	this	this	DT
9936	4138	7	,	,	,
9936	4138	8	and	and	CC
9936	4138	9	put	put	VBD
9936	4138	10	the	the	DT
9936	4138	11	remainder	remainder	NN
9936	4138	12	of	of	IN
9936	4138	13	the	the	DT
9936	4138	14	crumbs	crumb	NNS
9936	4138	15	on	on	IN
9936	4138	16	top	top	NN
9936	4138	17	.	.	.
9936	4139	1	Place	place	NN
9936	4139	2	in	in	IN
9936	4139	3	a	a	DT
9936	4139	4	hot	hot	JJ
9936	4139	5	oven	oven	NN
9936	4139	6	and	and	CC
9936	4139	7	bake	bake	VB
9936	4139	8	until	until	IN
9936	4139	9	well	well	RB
9936	4139	10	heated	heat	VBN
9936	4139	11	through	through	IN
9936	4139	12	and	and	CC
9936	4139	13	the	the	DT
9936	4139	14	top	top	NN
9936	4139	15	is	be	VBZ
9936	4139	16	brown	brown	JJ
9936	4139	17	.	.	.
9936	4140	1	Serve	serve	VB
9936	4140	2	from	from	IN
9936	4140	3	the	the	DT
9936	4140	4	baking	baking	NN
9936	4140	5	dish	dish	NN
9936	4140	6	.	.	.
9936	4141	1	SQUASH	SQUASH	NNP
9936	4141	2	AND	and	CC
9936	4141	3	ITS	its	PRP$
9936	4141	4	PREPARATION	PREPARATION	NNP
9936	4141	5	SUMMER	summer	NN
9936	4141	6	SQUASH	SQUASH	NNP
9936	4141	7	106	106	CD
9936	4141	8	.	.	.
9936	4142	1	SUMMER	SUMMER	NNP
9936	4142	2	SQUASH	SQUASH	NNP
9936	4142	3	is	be	VBZ
9936	4142	4	a	a	DT
9936	4142	5	fruit	fruit	NN
9936	4142	6	vegetable	vegetable	NN
9936	4142	7	belonging	belong	VBG
9936	4142	8	to	to	IN
9936	4142	9	the	the	DT
9936	4142	10	same	same	JJ
9936	4142	11	class	class	NN
9936	4142	12	as	as	IN
9936	4142	13	eggplant	eggplant	JJ
9936	4142	14	,	,	,
9936	4142	15	peppers	pepper	NNS
9936	4142	16	,	,	,
9936	4142	17	etc	etc	FW
9936	4142	18	.	.	.
9936	4143	1	and	and	CC
9936	4143	2	occurring	occur	VBG
9936	4143	3	in	in	IN
9936	4143	4	many	many	JJ
9936	4143	5	varieties	variety	NNS
9936	4143	6	.	.	.
9936	4144	1	The	the	DT
9936	4144	2	different	different	JJ
9936	4144	3	kinds	kind	NNS
9936	4144	4	of	of	IN
9936	4144	5	this	this	DT
9936	4144	6	vegetable	vegetable	NN
9936	4144	7	vary	vary	VBP
9936	4144	8	greatly	greatly	RB
9936	4144	9	in	in	IN
9936	4144	10	size	size	NN
9936	4144	11	,	,	,
9936	4144	12	shape	shape	NN
9936	4144	13	,	,	,
9936	4144	14	and	and	CC
9936	4144	15	color	color	NN
9936	4144	16	,	,	,
9936	4144	17	but	but	CC
9936	4144	18	all	all	DT
9936	4144	19	of	of	IN
9936	4144	20	them	-PRON-	PRP
9936	4144	21	may	may	MD
9936	4144	22	be	be	VB
9936	4144	23	prepared	prepare	VBN
9936	4144	24	in	in	IN
9936	4144	25	practically	practically	RB
9936	4144	26	the	the	DT
9936	4144	27	same	same	JJ
9936	4144	28	way	way	NN
9936	4144	29	and	and	CC
9936	4144	30	used	use	VBN
9936	4144	31	for	for	IN
9936	4144	32	the	the	DT
9936	4144	33	same	same	JJ
9936	4144	34	purposes	purpose	NNS
9936	4144	35	.	.	.
9936	4145	1	They	-PRON-	PRP
9936	4145	2	get	get	VBP
9936	4145	3	their	-PRON-	PRP$
9936	4145	4	name	name	NN
9936	4145	5	from	from	IN
9936	4145	6	the	the	DT
9936	4145	7	fact	fact	NN
9936	4145	8	that	that	IN
9936	4145	9	they	-PRON-	PRP
9936	4145	10	are	be	VBP
9936	4145	11	grown	grow	VBN
9936	4145	12	and	and	CC
9936	4145	13	used	use	VBN
9936	4145	14	during	during	IN
9936	4145	15	the	the	DT
9936	4145	16	summer	summer	NN
9936	4145	17	season	season	NN
9936	4145	18	;	;	:
9936	4145	19	in	in	IN
9936	4145	20	fact	fact	NN
9936	4145	21	,	,	,
9936	4145	22	they	-PRON-	PRP
9936	4145	23	must	must	MD
9936	4145	24	be	be	VB
9936	4145	25	used	use	VBN
9936	4145	26	at	at	IN
9936	4145	27	this	this	DT
9936	4145	28	time	time	NN
9936	4145	29	,	,	,
9936	4145	30	for	for	IN
9936	4145	31	they	-PRON-	PRP
9936	4145	32	do	do	VBP
9936	4145	33	not	not	RB
9936	4145	34	permit	permit	VB
9936	4145	35	of	of	IN
9936	4145	36	storage	storage	NN
9936	4145	37	.	.	.
9936	4146	1	Summer	summer	NN
9936	4146	2	squash	squash	NN
9936	4146	3	contains	contain	VBZ
9936	4146	4	a	a	DT
9936	4146	5	great	great	JJ
9936	4146	6	deal	deal	NN
9936	4146	7	of	of	IN
9936	4146	8	water	water	NN
9936	4146	9	,	,	,
9936	4146	10	and	and	CC
9936	4146	11	for	for	IN
9936	4146	12	this	this	DT
9936	4146	13	reason	reason	NN
9936	4146	14	its	-PRON-	PRP$
9936	4146	15	food	food	NN
9936	4146	16	value	value	NN
9936	4146	17	is	be	VBZ
9936	4146	18	very	very	RB
9936	4146	19	low	low	JJ
9936	4146	20	,	,	,
9936	4146	21	being	be	VBG
9936	4146	22	about	about	RB
9936	4146	23	equal	equal	JJ
9936	4146	24	to	to	IN
9936	4146	25	that	that	DT
9936	4146	26	of	of	IN
9936	4146	27	lettuce	lettuce	NN
9936	4146	28	,	,	,
9936	4146	29	celery	celery	NN
9936	4146	30	,	,	,
9936	4146	31	etc	etc	FW
9936	4146	32	.	.	.
9936	4147	1	Because	because	IN
9936	4147	2	of	of	IN
9936	4147	3	the	the	DT
9936	4147	4	large	large	JJ
9936	4147	5	percentage	percentage	NN
9936	4147	6	of	of	IN
9936	4147	7	water	water	NN
9936	4147	8	in	in	IN
9936	4147	9	its	-PRON-	PRP$
9936	4147	10	composition	composition	NN
9936	4147	11	,	,	,
9936	4147	12	as	as	IN
9936	4147	13	little	little	JJ
9936	4147	14	water	water	NN
9936	4147	15	as	as	IN
9936	4147	16	possible	possible	JJ
9936	4147	17	should	should	MD
9936	4147	18	be	be	VB
9936	4147	19	added	add	VBN
9936	4147	20	in	in	IN
9936	4147	21	its	-PRON-	PRP$
9936	4147	22	cooking	cooking	NN
9936	4147	23	,	,	,
9936	4147	24	or	or	CC
9936	4147	25	the	the	DT
9936	4147	26	result	result	NN
9936	4147	27	will	will	MD
9936	4147	28	be	be	VB
9936	4147	29	a	a	DT
9936	4147	30	vegetable	vegetable	NN
9936	4147	31	so	so	RB
9936	4147	32	watery	watery	JJ
9936	4147	33	as	as	IN
9936	4147	34	to	to	TO
9936	4147	35	be	be	VB
9936	4147	36	unattractive	unattractive	JJ
9936	4147	37	and	and	CC
9936	4147	38	unpalatable	unpalatable	JJ
9936	4147	39	.	.	.
9936	4148	1	Another	another	DT
9936	4148	2	precaution	precaution	NN
9936	4148	3	that	that	WDT
9936	4148	4	should	should	MD
9936	4148	5	be	be	VB
9936	4148	6	taken	take	VBN
9936	4148	7	in	in	IN
9936	4148	8	its	-PRON-	PRP$
9936	4148	9	preparation	preparation	NN
9936	4148	10	is	be	VBZ
9936	4148	11	to	to	TO
9936	4148	12	remove	remove	VB
9936	4148	13	the	the	DT
9936	4148	14	seeds	seed	NNS
9936	4148	15	and	and	CC
9936	4148	16	the	the	DT
9936	4148	17	skins	skin	NNS
9936	4148	18	.	.	.
9936	4149	1	Many	many	JJ
9936	4149	2	housewives	housewife	NNS
9936	4149	3	think	think	VBP
9936	4149	4	it	-PRON-	PRP
9936	4149	5	unnecessary	unnecessary	JJ
9936	4149	6	to	to	TO
9936	4149	7	do	do	VB
9936	4149	8	this	this	DT
9936	4149	9	,	,	,
9936	4149	10	for	for	IN
9936	4149	11	both	both	DT
9936	4149	12	the	the	DT
9936	4149	13	skins	skin	NNS
9936	4149	14	and	and	CC
9936	4149	15	the	the	DT
9936	4149	16	seeds	seed	NNS
9936	4149	17	can	can	MD
9936	4149	18	be	be	VB
9936	4149	19	eaten	eat	VBN
9936	4149	20	after	after	IN
9936	4149	21	cooking	cook	VBG
9936	4149	22	;	;	:
9936	4149	23	but	but	CC
9936	4149	24	most	most	JJS
9936	4149	25	persons	person	NNS
9936	4149	26	prefer	prefer	VBP
9936	4149	27	to	to	TO
9936	4149	28	have	have	VB
9936	4149	29	them	-PRON-	PRP
9936	4149	30	removed	remove	VBN
9936	4149	31	,	,	,
9936	4149	32	as	as	IN
9936	4149	33	the	the	DT
9936	4149	34	dish	dish	NN
9936	4149	35	appears	appear	VBZ
9936	4149	36	more	more	RBR
9936	4149	37	appetizing	appetizing	JJ
9936	4149	38	.	.	.
9936	4150	1	_	_	NNP
9936	4150	2	Vegetable	Vegetable	NNP
9936	4150	3	marrow	marrow	NNP
9936	4150	4	_	_	NNP
9936	4150	5	is	be	VBZ
9936	4150	6	a	a	DT
9936	4150	7	type	type	NN
9936	4150	8	of	of	IN
9936	4150	9	summer	summer	NN
9936	4150	10	squash	squash	NN
9936	4150	11	and	and	CC
9936	4150	12	may	may	MD
9936	4150	13	be	be	VB
9936	4150	14	prepared	prepare	VBN
9936	4150	15	for	for	IN
9936	4150	16	the	the	DT
9936	4150	17	table	table	NN
9936	4150	18	by	by	IN
9936	4150	19	any	any	DT
9936	4150	20	of	of	IN
9936	4150	21	the	the	DT
9936	4150	22	recipes	recipe	NNS
9936	4150	23	for	for	IN
9936	4150	24	summer	summer	NN
9936	4150	25	squash	squash	NN
9936	4150	26	.	.	.
9936	4151	1	107	107	CD
9936	4151	2	.	.	.
9936	4152	1	STEWED	STEWED	NNS
9936	4152	2	SUMMER	summer	NN
9936	4152	3	SQUASH.--The	SQUASH.--The	''
9936	4152	4	usual	usual	JJ
9936	4152	5	way	way	NN
9936	4152	6	in	in	IN
9936	4152	7	which	which	WDT
9936	4152	8	to	to	TO
9936	4152	9	cook	cook	VB
9936	4152	10	summer	summer	NN
9936	4152	11	squash	squash	NN
9936	4152	12	is	be	VBZ
9936	4152	13	to	to	TO
9936	4152	14	stew	stew	VB
9936	4152	15	it	-PRON-	PRP
9936	4152	16	.	.	.
9936	4153	1	If	if	IN
9936	4153	2	properly	properly	RB
9936	4153	3	cooked	cooked	JJ
9936	4153	4	and	and	CC
9936	4153	5	well	well	RB
9936	4153	6	seasoned	seasoned	JJ
9936	4153	7	,	,	,
9936	4153	8	stewed	stew	VBD
9936	4153	9	squash	squash	NN
9936	4153	10	makes	make	VBZ
9936	4153	11	a	a	DT
9936	4153	12	very	very	RB
9936	4153	13	tasty	tasty	JJ
9936	4153	14	dish	dish	NN
9936	4153	15	.	.	.
9936	4154	1	Wash	wash	VB
9936	4154	2	and	and	CC
9936	4154	3	peel	peel	VB
9936	4154	4	the	the	DT
9936	4154	5	desired	desire	VBN
9936	4154	6	number	number	NN
9936	4154	7	of	of	IN
9936	4154	8	summer	summer	NN
9936	4154	9	squashes	squash	NNS
9936	4154	10	,	,	,
9936	4154	11	remove	remove	VB
9936	4154	12	the	the	DT
9936	4154	13	seeds	seed	NNS
9936	4154	14	,	,	,
9936	4154	15	and	and	CC
9936	4154	16	cut	cut	VBN
9936	4154	17	into	into	IN
9936	4154	18	small	small	JJ
9936	4154	19	pieces	piece	NNS
9936	4154	20	.	.	.
9936	4155	1	Put	put	VB
9936	4155	2	over	over	RP
9936	4155	3	the	the	DT
9936	4155	4	flame	flame	NN
9936	4155	5	in	in	IN
9936	4155	6	just	just	RB
9936	4155	7	enough	enough	JJ
9936	4155	8	water	water	NN
9936	4155	9	to	to	TO
9936	4155	10	start	start	VB
9936	4155	11	the	the	DT
9936	4155	12	cooking	cooking	NN
9936	4155	13	and	and	CC
9936	4155	14	add	add	VB
9936	4155	15	sufficient	sufficient	JJ
9936	4155	16	salt	salt	NN
9936	4155	17	to	to	IN
9936	4155	18	season	season	NN
9936	4155	19	well	well	RB
9936	4155	20	.	.	.
9936	4156	1	Cook	cook	VB
9936	4156	2	until	until	IN
9936	4156	3	tender	tender	NN
9936	4156	4	enough	enough	RB
9936	4156	5	to	to	TO
9936	4156	6	be	be	VB
9936	4156	7	pierced	pierce	VBN
9936	4156	8	with	with	IN
9936	4156	9	a	a	DT
9936	4156	10	fork	fork	NN
9936	4156	11	and	and	CC
9936	4156	12	most	most	JJS
9936	4156	13	of	of	IN
9936	4156	14	the	the	DT
9936	4156	15	water	water	NN
9936	4156	16	is	be	VBZ
9936	4156	17	boiled	boil	VBN
9936	4156	18	away	away	RB
9936	4156	19	,	,	,
9936	4156	20	being	be	VBG
9936	4156	21	careful	careful	JJ
9936	4156	22	not	not	RB
9936	4156	23	to	to	TO
9936	4156	24	scorch	scorch	VB
9936	4156	25	.	.	.
9936	4157	1	Remove	remove	VB
9936	4157	2	from	from	IN
9936	4157	3	the	the	DT
9936	4157	4	fire	fire	NN
9936	4157	5	,	,	,
9936	4157	6	season	season	NN
9936	4157	7	with	with	IN
9936	4157	8	pepper	pepper	NN
9936	4157	9	,	,	,
9936	4157	10	and	and	CC
9936	4157	11	add	add	VB
9936	4157	12	1	1	CD
9936	4157	13	tablespoonful	tablespoonful	NN
9936	4157	14	of	of	IN
9936	4157	15	butter	butter	NN
9936	4157	16	for	for	IN
9936	4157	17	each	each	DT
9936	4157	18	four	four	CD
9936	4157	19	persons	person	NNS
9936	4157	20	to	to	TO
9936	4157	21	be	be	VB
9936	4157	22	served	serve	VBN
9936	4157	23	.	.	.
9936	4158	1	Mash	mash	NN
9936	4158	2	until	until	IN
9936	4158	3	the	the	DT
9936	4158	4	squash	squash	NN
9936	4158	5	is	be	VBZ
9936	4158	6	as	as	RB
9936	4158	7	fine	fine	JJ
9936	4158	8	as	as	IN
9936	4158	9	desired	desire	VBN
9936	4158	10	and	and	CC
9936	4158	11	serve	serve	VBP
9936	4158	12	at	at	IN
9936	4158	13	once	once	RB
9936	4158	14	.	.	.
9936	4159	1	108	108	CD
9936	4159	2	.	.	.
9936	4160	1	SAUTÃ	SAUTÃ	NNP
9936	4160	2	�	�	NN
9936	4160	3	D	d	JJ
9936	4160	4	SUMMER	summer	NN
9936	4160	5	SQUASH.--For	squash.--for	JJ
9936	4160	6	variety	variety	NN
9936	4160	7	,	,	,
9936	4160	8	summer	summer	NN
9936	4160	9	squash	squash	NN
9936	4160	10	is	be	VBZ
9936	4160	11	sometimes	sometimes	RB
9936	4160	12	sliced	slice	VBN
9936	4160	13	,	,	,
9936	4160	14	coated	coat	VBN
9936	4160	15	with	with	IN
9936	4160	16	egg	egg	NN
9936	4160	17	and	and	CC
9936	4160	18	crumbs	crumb	NNS
9936	4160	19	,	,	,
9936	4160	20	and	and	CC
9936	4160	21	then	then	RB
9936	4160	22	sautÃ	sautÃ	NNP
9936	4160	23	©	©	NNP
9936	4160	24	d	d	NN
9936	4160	25	until	until	IN
9936	4160	26	well	well	RB
9936	4160	27	browned	brown	VBN
9936	4160	28	.	.	.
9936	4161	1	To	to	TO
9936	4161	2	prepare	prepare	VB
9936	4161	3	it	-PRON-	PRP
9936	4161	4	in	in	IN
9936	4161	5	this	this	DT
9936	4161	6	way	way	NN
9936	4161	7	,	,	,
9936	4161	8	wash	wash	VB
9936	4161	9	and	and	CC
9936	4161	10	peel	peel	VB
9936	4161	11	the	the	DT
9936	4161	12	squash	squash	NN
9936	4161	13	and	and	CC
9936	4161	14	cut	cut	VB
9936	4161	15	it	-PRON-	PRP
9936	4161	16	into	into	IN
9936	4161	17	slices	slice	NNS
9936	4161	18	about	about	IN
9936	4161	19	1/4	1/4	CD
9936	4161	20	inch	inch	NN
9936	4161	21	thick	thick	JJ
9936	4161	22	.	.	.
9936	4162	1	Roll	roll	VB
9936	4162	2	first	first	RB
9936	4162	3	in	in	IN
9936	4162	4	beaten	beat	VBN
9936	4162	5	egg	egg	NN
9936	4162	6	diluted	dilute	VBN
9936	4162	7	with	with	IN
9936	4162	8	milk	milk	NN
9936	4162	9	or	or	CC
9936	4162	10	water	water	NN
9936	4162	11	and	and	CC
9936	4162	12	then	then	RB
9936	4162	13	in	in	IN
9936	4162	14	fine	fine	JJ
9936	4162	15	crumbs	crumb	NNS
9936	4162	16	.	.	.
9936	4163	1	SautÃ	SautÃ	NNP
9936	4163	2	©	©	NNP
9936	4163	3	in	in	IN
9936	4163	4	a	a	DT
9936	4163	5	small	small	JJ
9936	4163	6	amount	amount	NN
9936	4163	7	of	of	IN
9936	4163	8	fat	fat	NN
9936	4163	9	in	in	IN
9936	4163	10	a	a	DT
9936	4163	11	frying	fry	VBG
9936	4163	12	pan	pan	NN
9936	4163	13	until	until	IN
9936	4163	14	well	well	RB
9936	4163	15	browned	brown	VBN
9936	4163	16	,	,	,
9936	4163	17	and	and	CC
9936	4163	18	then	then	RB
9936	4163	19	turn	turn	VB
9936	4163	20	and	and	CC
9936	4163	21	brown	brown	VB
9936	4163	22	on	on	IN
9936	4163	23	the	the	DT
9936	4163	24	other	other	JJ
9936	4163	25	side	side	NN
9936	4163	26	.	.	.
9936	4164	1	Serve	serve	VB
9936	4164	2	hot	hot	JJ
9936	4164	3	.	.	.
9936	4165	1	WINTER	WINTER	NNP
9936	4165	2	SQUASH	SQUASH	NNP
9936	4165	3	109	109	CD
9936	4165	4	.	.	.
9936	4166	1	WINTER	WINTER	NNP
9936	4166	2	SQUASH	SQUASH	NNP
9936	4166	3	is	be	VBZ
9936	4166	4	the	the	DT
9936	4166	5	kind	kind	NN
9936	4166	6	of	of	IN
9936	4166	7	squash	squash	NN
9936	4166	8	that	that	WDT
9936	4166	9	may	may	MD
9936	4166	10	be	be	VB
9936	4166	11	removed	remove	VBN
9936	4166	12	from	from	IN
9936	4166	13	the	the	DT
9936	4166	14	vine	vine	NN
9936	4166	15	in	in	IN
9936	4166	16	the	the	DT
9936	4166	17	fall	fall	NN
9936	4166	18	and	and	CC
9936	4166	19	stored	store	VBN
9936	4166	20	for	for	IN
9936	4166	21	winter	winter	NN
9936	4166	22	use	use	NN
9936	4166	23	.	.	.
9936	4167	1	Although	although	IN
9936	4167	2	both	both	DT
9936	4167	3	summer	summer	NN
9936	4167	4	and	and	CC
9936	4167	5	winter	winter	NN
9936	4167	6	squashes	squash	NNS
9936	4167	7	are	be	VBP
9936	4167	8	closely	closely	RB
9936	4167	9	related	related	JJ
9936	4167	10	,	,	,
9936	4167	11	they	-PRON-	PRP
9936	4167	12	differ	differ	VBP
9936	4167	13	considerably	considerably	RB
9936	4167	14	in	in	IN
9936	4167	15	appearance	appearance	NN
9936	4167	16	,	,	,
9936	4167	17	flavor	flavor	NN
9936	4167	18	,	,	,
9936	4167	19	texture	texture	NN
9936	4167	20	,	,	,
9936	4167	21	and	and	CC
9936	4167	22	composition	composition	NN
9936	4167	23	.	.	.
9936	4168	1	The	the	DT
9936	4168	2	different	different	JJ
9936	4168	3	varieties	variety	NNS
9936	4168	4	of	of	IN
9936	4168	5	winter	winter	NN
9936	4168	6	squash	squash	NN
9936	4168	7	are	be	VBP
9936	4168	8	usually	usually	RB
9936	4168	9	larger	large	JJR
9936	4168	10	than	than	IN
9936	4168	11	summer	summer	NN
9936	4168	12	squashes	squash	NNS
9936	4168	13	and	and	CC
9936	4168	14	have	have	VBP
9936	4168	15	a	a	DT
9936	4168	16	very	very	RB
9936	4168	17	hard	hard	JJ
9936	4168	18	outside	outside	JJ
9936	4168	19	covering	covering	NN
9936	4168	20	;	;	:
9936	4168	21	also	also	RB
9936	4168	22	,	,	,
9936	4168	23	they	-PRON-	PRP
9936	4168	24	contain	contain	VBP
9936	4168	25	less	less	JJR
9936	4168	26	water	water	NN
9936	4168	27	and	and	CC
9936	4168	28	more	more	RBR
9936	4168	29	carbohydrate	carbohydrate	JJ
9936	4168	30	and	and	CC
9936	4168	31	,	,	,
9936	4168	32	consequently	consequently	RB
9936	4168	33	,	,	,
9936	4168	34	have	have	VBP
9936	4168	35	a	a	DT
9936	4168	36	higher	high	JJR
9936	4168	37	food	food	NN
9936	4168	38	value	value	NN
9936	4168	39	.	.	.
9936	4169	1	Winter	winter	NN
9936	4169	2	squashes	squash	NNS
9936	4169	3	are	be	VBP
9936	4169	4	usually	usually	RB
9936	4169	5	taken	take	VBN
9936	4169	6	from	from	IN
9936	4169	7	the	the	DT
9936	4169	8	vines	vine	NNS
9936	4169	9	in	in	IN
9936	4169	10	the	the	DT
9936	4169	11	fall	fall	NN
9936	4169	12	before	before	IN
9936	4169	13	the	the	DT
9936	4169	14	frost	frost	NN
9936	4169	15	sets	set	NNS
9936	4169	16	in	in	RP
9936	4169	17	,	,	,
9936	4169	18	and	and	CC
9936	4169	19	before	before	IN
9936	4169	20	they	-PRON-	PRP
9936	4169	21	are	be	VBP
9936	4169	22	placed	place	VBN
9936	4169	23	in	in	IN
9936	4169	24	storage	storage	NN
9936	4169	25	they	-PRON-	PRP
9936	4169	26	are	be	VBP
9936	4169	27	allowed	allow	VBN
9936	4169	28	to	to	TO
9936	4169	29	lie	lie	VB
9936	4169	30	in	in	IN
9936	4169	31	the	the	DT
9936	4169	32	sunshine	sunshine	NN
9936	4169	33	for	for	IN
9936	4169	34	a	a	DT
9936	4169	35	few	few	JJ
9936	4169	36	days	day	NNS
9936	4169	37	until	until	IN
9936	4169	38	the	the	DT
9936	4169	39	skin	skin	NN
9936	4169	40	hardens	harden	NNS
9936	4169	41	and	and	CC
9936	4169	42	becomes	become	VBZ
9936	4169	43	flinty	flinty	JJ
9936	4169	44	.	.	.
9936	4170	1	If	if	IN
9936	4170	2	the	the	DT
9936	4170	3	outside	outside	JJ
9936	4170	4	covering	covering	NN
9936	4170	5	is	be	VBZ
9936	4170	6	unmarred	unmarre	VBN
9936	4170	7	when	when	WRB
9936	4170	8	the	the	DT
9936	4170	9	squashes	squash	NNS
9936	4170	10	are	be	VBP
9936	4170	11	stored	store	VBN
9936	4170	12	,	,	,
9936	4170	13	they	-PRON-	PRP
9936	4170	14	will	will	MD
9936	4170	15	remain	remain	VB
9936	4170	16	in	in	IN
9936	4170	17	good	good	JJ
9936	4170	18	condition	condition	NN
9936	4170	19	almost	almost	RB
9936	4170	20	the	the	DT
9936	4170	21	entire	entire	JJ
9936	4170	22	winter	winter	NN
9936	4170	23	season	season	NN
9936	4170	24	,	,	,
9936	4170	25	provided	provide	VBD
9936	4170	26	the	the	DT
9936	4170	27	storage	storage	NN
9936	4170	28	place	place	NN
9936	4170	29	is	be	VBZ
9936	4170	30	cool	cool	JJ
9936	4170	31	and	and	CC
9936	4170	32	dry	dry	JJ
9936	4170	33	.	.	.
9936	4171	1	110	110	CD
9936	4171	2	.	.	.
9936	4172	1	To	to	TO
9936	4172	2	prepare	prepare	VB
9936	4172	3	winter	winter	NN
9936	4172	4	squash	squash	NN
9936	4172	5	for	for	IN
9936	4172	6	cooking	cooking	NN
9936	4172	7	,	,	,
9936	4172	8	cut	cut	VB
9936	4172	9	it	-PRON-	PRP
9936	4172	10	open	open	VB
9936	4172	11	,	,	,
9936	4172	12	remove	remove	VB
9936	4172	13	the	the	DT
9936	4172	14	seeds	seed	NNS
9936	4172	15	,	,	,
9936	4172	16	and	and	CC
9936	4172	17	peel	peel	VB
9936	4172	18	off	off	RP
9936	4172	19	the	the	DT
9936	4172	20	outside	outside	JJ
9936	4172	21	skin	skin	NN
9936	4172	22	.	.	.
9936	4173	1	Because	because	IN
9936	4173	2	of	of	IN
9936	4173	3	the	the	DT
9936	4173	4	hardness	hardness	NN
9936	4173	5	of	of	IN
9936	4173	6	the	the	DT
9936	4173	7	covering	covering	NN
9936	4173	8	,	,	,
9936	4173	9	a	a	DT
9936	4173	10	cleaver	cleaver	NN
9936	4173	11	or	or	CC
9936	4173	12	a	a	DT
9936	4173	13	hatchet	hatchet	NN
9936	4173	14	is	be	VBZ
9936	4173	15	generally	generally	RB
9936	4173	16	required	require	VBN
9936	4173	17	to	to	TO
9936	4173	18	open	open	VB
9936	4173	19	the	the	DT
9936	4173	20	squash	squash	NN
9936	4173	21	and	and	CC
9936	4173	22	cut	cut	VB
9936	4173	23	it	-PRON-	PRP
9936	4173	24	into	into	IN
9936	4173	25	pieces	piece	NNS
9936	4173	26	.	.	.
9936	4174	1	With	with	IN
9936	4174	2	this	this	DT
9936	4174	3	done	do	VBN
9936	4174	4	,	,	,
9936	4174	5	scrape	scrape	VB
9936	4174	6	out	out	RP
9936	4174	7	the	the	DT
9936	4174	8	seeds	seed	NNS
9936	4174	9	and	and	CC
9936	4174	10	,	,	,
9936	4174	11	with	with	IN
9936	4174	12	a	a	DT
9936	4174	13	very	very	RB
9936	4174	14	sharp	sharp	JJ
9936	4174	15	large	large	JJ
9936	4174	16	knife	knife	NN
9936	4174	17	,	,	,
9936	4174	18	peel	peel	VB
9936	4174	19	off	off	IN
9936	4174	20	the	the	DT
9936	4174	21	skin	skin	NN
9936	4174	22	.	.	.
9936	4175	1	The	the	DT
9936	4175	2	squash	squash	NN
9936	4175	3	may	may	MD
9936	4175	4	then	then	RB
9936	4175	5	be	be	VB
9936	4175	6	cooked	cook	VBN
9936	4175	7	in	in	IN
9936	4175	8	any	any	DT
9936	4175	9	suitable	suitable	JJ
9936	4175	10	manner	manner	NN
9936	4175	11	.	.	.
9936	4176	1	111	111	CD
9936	4176	2	.	.	.
9936	4177	1	MASHED	MASHED	NNP
9936	4177	2	SQUASH.--If	SQUASH.--If	NNP
9936	4177	3	winter	winter	NN
9936	4177	4	squash	squash	NN
9936	4177	5	is	be	VBZ
9936	4177	6	desired	desire	VBN
9936	4177	7	as	as	IN
9936	4177	8	a	a	DT
9936	4177	9	vegetable	vegetable	NN
9936	4177	10	,	,	,
9936	4177	11	it	-PRON-	PRP
9936	4177	12	is	be	VBZ
9936	4177	13	very	very	RB
9936	4177	14	often	often	RB
9936	4177	15	boiled	boil	VBN
9936	4177	16	and	and	CC
9936	4177	17	then	then	RB
9936	4177	18	mashed	mash	VBD
9936	4177	19	.	.	.
9936	4178	1	Squash	Squash	NNP
9936	4178	2	prepared	prepare	VBD
9936	4178	3	in	in	IN
9936	4178	4	this	this	DT
9936	4178	5	way	way	NN
9936	4178	6	,	,	,
9936	4178	7	with	with	IN
9936	4178	8	the	the	DT
9936	4178	9	exception	exception	NN
9936	4178	10	of	of	IN
9936	4178	11	the	the	DT
9936	4178	12	seasoning	seasoning	NN
9936	4178	13	,	,	,
9936	4178	14	is	be	VBZ
9936	4178	15	also	also	RB
9936	4178	16	used	use	VBN
9936	4178	17	for	for	IN
9936	4178	18	pie	pie	NN
9936	4178	19	that	that	WDT
9936	4178	20	is	be	VBZ
9936	4178	21	similar	similar	JJ
9936	4178	22	to	to	IN
9936	4178	23	pumpkin	pumpkin	NN
9936	4178	24	;	;	:
9936	4178	25	in	in	IN
9936	4178	26	fact	fact	NN
9936	4178	27	,	,	,
9936	4178	28	many	many	JJ
9936	4178	29	persons	person	NNS
9936	4178	30	prefer	prefer	VBP
9936	4178	31	the	the	DT
9936	4178	32	flavor	flavor	NN
9936	4178	33	of	of	IN
9936	4178	34	squash	squash	NN
9936	4178	35	pie	pie	NN
9936	4178	36	to	to	IN
9936	4178	37	that	that	DT
9936	4178	38	of	of	IN
9936	4178	39	pumpkin	pumpkin	NN
9936	4178	40	pie	pie	NN
9936	4178	41	.	.	.
9936	4179	1	Cut	cut	NN
9936	4179	2	pieces	piece	NNS
9936	4179	3	of	of	IN
9936	4179	4	peeled	peel	VBN
9936	4179	5	winter	winter	NN
9936	4179	6	squash	squash	VB
9936	4179	7	into	into	IN
9936	4179	8	cubes	cube	NNS
9936	4179	9	about	about	IN
9936	4179	10	1	1	CD
9936	4179	11	inch	inch	NN
9936	4179	12	in	in	IN
9936	4179	13	size	size	NN
9936	4179	14	.	.	.
9936	4180	1	Put	put	VB
9936	4180	2	these	these	DT
9936	4180	3	to	to	TO
9936	4180	4	cook	cook	VB
9936	4180	5	in	in	IN
9936	4180	6	a	a	DT
9936	4180	7	small	small	JJ
9936	4180	8	amount	amount	NN
9936	4180	9	of	of	IN
9936	4180	10	boiling	boil	VBG
9936	4180	11	water	water	NN
9936	4180	12	,	,	,
9936	4180	13	add	add	VB
9936	4180	14	enough	enough	JJ
9936	4180	15	salt	salt	NN
9936	4180	16	to	to	IN
9936	4180	17	season	season	NN
9936	4180	18	,	,	,
9936	4180	19	and	and	CC
9936	4180	20	cook	cook	VB
9936	4180	21	until	until	IN
9936	4180	22	tender	tender	NN
9936	4180	23	and	and	CC
9936	4180	24	quite	quite	RB
9936	4180	25	dry	dry	JJ
9936	4180	26	.	.	.
9936	4181	1	Season	season	VB
9936	4181	2	the	the	DT
9936	4181	3	cooked	cooked	JJ
9936	4181	4	squash	squash	NN
9936	4181	5	with	with	IN
9936	4181	6	pepper	pepper	NN
9936	4181	7	,	,	,
9936	4181	8	add	add	VB
9936	4181	9	1	1	CD
9936	4181	10	tablespoonful	tablespoonful	NN
9936	4181	11	of	of	IN
9936	4181	12	butter	butter	NN
9936	4181	13	for	for	IN
9936	4181	14	each	each	DT
9936	4181	15	four	four	CD
9936	4181	16	persons	person	NNS
9936	4181	17	to	to	TO
9936	4181	18	be	be	VB
9936	4181	19	served	serve	VBN
9936	4181	20	,	,	,
9936	4181	21	and	and	CC
9936	4181	22	,	,	,
9936	4181	23	if	if	IN
9936	4181	24	desired	desire	VBN
9936	4181	25	to	to	TO
9936	4181	26	increase	increase	VB
9936	4181	27	the	the	DT
9936	4181	28	sweet	sweet	JJ
9936	4181	29	taste	taste	NN
9936	4181	30	,	,	,
9936	4181	31	add	add	VB
9936	4181	32	a	a	DT
9936	4181	33	small	small	JJ
9936	4181	34	amount	amount	NN
9936	4181	35	of	of	IN
9936	4181	36	sugar	sugar	NN
9936	4181	37	.	.	.
9936	4182	1	Mash	mash	NN
9936	4182	2	until	until	IN
9936	4182	3	smooth	smooth	VB
9936	4182	4	and	and	CC
9936	4182	5	serve	serve	VB
9936	4182	6	hot	hot	JJ
9936	4182	7	.	.	.
9936	4183	1	112	112	CD
9936	4183	2	.	.	.
9936	4184	1	BAKED	BAKED	NNS
9936	4184	2	SQUASH.--Winter	squash.--winter	NN
9936	4184	3	squash	squash	NN
9936	4184	4	,	,	,
9936	4184	5	because	because	IN
9936	4184	6	of	of	IN
9936	4184	7	its	-PRON-	PRP$
9936	4184	8	hard	hard	JJ
9936	4184	9	covering	covering	NN
9936	4184	10	,	,	,
9936	4184	11	is	be	VBZ
9936	4184	12	very	very	RB
9936	4184	13	satisfactory	satisfactory	JJ
9936	4184	14	when	when	WRB
9936	4184	15	baked	bake	VBN
9936	4184	16	in	in	IN
9936	4184	17	the	the	DT
9936	4184	18	shell	shell	NN
9936	4184	19	,	,	,
9936	4184	20	as	as	IN
9936	4184	21	shown	show	VBN
9936	4184	22	in	in	IN
9936	4184	23	Fig	Fig	NNP
9936	4184	24	.	.	.
9936	4185	1	19	19	CD
9936	4185	2	.	.	.
9936	4186	1	If	if	IN
9936	4186	2	it	-PRON-	PRP
9936	4186	3	is	be	VBZ
9936	4186	4	not	not	RB
9936	4186	5	desired	desire	VBN
9936	4186	6	to	to	TO
9936	4186	7	cook	cook	VB
9936	4186	8	it	-PRON-	PRP
9936	4186	9	in	in	IN
9936	4186	10	a	a	DT
9936	4186	11	whole	whole	JJ
9936	4186	12	piece	piece	NN
9936	4186	13	,	,	,
9936	4186	14	the	the	DT
9936	4186	15	squash	squash	NN
9936	4186	16	may	may	MD
9936	4186	17	be	be	VB
9936	4186	18	cut	cut	VBN
9936	4186	19	into	into	IN
9936	4186	20	pieces	piece	NNS
9936	4186	21	about	about	IN
9936	4186	22	3	3	CD
9936	4186	23	inches	inch	NNS
9936	4186	24	square	square	JJ
9936	4186	25	or	or	CC
9936	4186	26	into	into	IN
9936	4186	27	triangular	triangular	JJ
9936	4186	28	pieces	piece	NNS
9936	4186	29	.	.	.
9936	4187	1	[	[	-LRB-
9936	4187	2	Illustration	illustration	NN
9936	4187	3	:	:	:
9936	4187	4	FIG	FIG	NNP
9936	4187	5	.	.	.
9936	4188	1	19	19	LS
9936	4188	2	]	]	-RRB-
9936	4188	3	Remove	remove	VB
9936	4188	4	the	the	DT
9936	4188	5	seeds	seed	NNS
9936	4188	6	from	from	IN
9936	4188	7	the	the	DT
9936	4188	8	squash	squash	NN
9936	4188	9	,	,	,
9936	4188	10	sprinkle	sprinkle	VB
9936	4188	11	each	each	DT
9936	4188	12	with	with	IN
9936	4188	13	salt	salt	NN
9936	4188	14	and	and	CC
9936	4188	15	pepper	pepper	NN
9936	4188	16	,	,	,
9936	4188	17	and	and	CC
9936	4188	18	dot	dot	VB
9936	4188	19	with	with	IN
9936	4188	20	butter	butter	NN
9936	4188	21	,	,	,
9936	4188	22	as	as	IN
9936	4188	23	shown	show	VBN
9936	4188	24	.	.	.
9936	4189	1	Place	place	NN
9936	4189	2	in	in	IN
9936	4189	3	a	a	DT
9936	4189	4	hot	hot	JJ
9936	4189	5	oven	oven	NN
9936	4189	6	directly	directly	RB
9936	4189	7	on	on	IN
9936	4189	8	the	the	DT
9936	4189	9	grate	grate	NN
9936	4189	10	or	or	CC
9936	4189	11	in	in	IN
9936	4189	12	a	a	DT
9936	4189	13	shallow	shallow	JJ
9936	4189	14	pan	pan	NN
9936	4189	15	,	,	,
9936	4189	16	and	and	CC
9936	4189	17	bake	bake	VB
9936	4189	18	until	until	IN
9936	4189	19	the	the	DT
9936	4189	20	contents	content	NNS
9936	4189	21	of	of	IN
9936	4189	22	the	the	DT
9936	4189	23	shells	shell	NNS
9936	4189	24	are	be	VBP
9936	4189	25	tender	tender	JJ
9936	4189	26	.	.	.
9936	4190	1	Remove	remove	VB
9936	4190	2	from	from	IN
9936	4190	3	the	the	DT
9936	4190	4	oven	oven	NN
9936	4190	5	,	,	,
9936	4190	6	and	and	CC
9936	4190	7	serve	serve	VB
9936	4190	8	from	from	IN
9936	4190	9	the	the	DT
9936	4190	10	shells	shell	NNS
9936	4190	11	.	.	.
9936	4191	1	If	if	IN
9936	4191	2	desired	desire	VBN
9936	4191	3	,	,	,
9936	4191	4	the	the	DT
9936	4191	5	squash	squash	NN
9936	4191	6	may	may	MD
9936	4191	7	be	be	VB
9936	4191	8	scooped	scoop	VBN
9936	4191	9	from	from	IN
9936	4191	10	the	the	DT
9936	4191	11	shells	shell	NNS
9936	4191	12	after	after	IN
9936	4191	13	baking	baking	NN
9936	4191	14	,	,	,
9936	4191	15	seasoned	season	VBN
9936	4191	16	at	at	IN
9936	4191	17	that	that	DT
9936	4191	18	time	time	NN
9936	4191	19	instead	instead	RB
9936	4191	20	of	of	IN
9936	4191	21	when	when	WRB
9936	4191	22	put	put	VBN
9936	4191	23	in	in	IN
9936	4191	24	the	the	DT
9936	4191	25	oven	oven	NN
9936	4191	26	,	,	,
9936	4191	27	and	and	CC
9936	4191	28	then	then	RB
9936	4191	29	served	serve	VBD
9936	4191	30	in	in	IN
9936	4191	31	a	a	DT
9936	4191	32	vegetable	vegetable	NN
9936	4191	33	dish	dish	NN
9936	4191	34	.	.	.
9936	4192	1	TOMATOES	tomatoes	NN
9936	4192	2	AND	and	CC
9936	4192	3	THEIR	their	NN
9936	4192	4	PREPARATION	preparation	NN
9936	4192	5	113	113	CD
9936	4192	6	.	.	.
9936	4193	1	TOMATOES	TOMATOES	NNP
9936	4193	2	are	be	VBP
9936	4193	3	a	a	DT
9936	4193	4	fruit	fruit	NN
9936	4193	5	vegetable	vegetable	NN
9936	4193	6	that	that	WDT
9936	4193	7	may	may	MD
9936	4193	8	be	be	VB
9936	4193	9	either	either	CC
9936	4193	10	cooked	cook	VBN
9936	4193	11	or	or	CC
9936	4193	12	prepared	prepare	VBN
9936	4193	13	raw	raw	JJ
9936	4193	14	in	in	IN
9936	4193	15	many	many	JJ
9936	4193	16	different	different	JJ
9936	4193	17	ways	way	NNS
9936	4193	18	.	.	.
9936	4194	1	They	-PRON-	PRP
9936	4194	2	are	be	VBP
9936	4194	3	usually	usually	RB
9936	4194	4	red	red	JJ
9936	4194	5	when	when	WRB
9936	4194	6	ripe	ripe	JJ
9936	4194	7	,	,	,
9936	4194	8	and	and	CC
9936	4194	9	because	because	IN
9936	4194	10	of	of	IN
9936	4194	11	this	this	DT
9936	4194	12	color	color	NN
9936	4194	13	they	-PRON-	PRP
9936	4194	14	are	be	VBP
9936	4194	15	particularly	particularly	RB
9936	4194	16	attractive	attractive	JJ
9936	4194	17	on	on	IN
9936	4194	18	the	the	DT
9936	4194	19	table	table	NN
9936	4194	20	.	.	.
9936	4195	1	Green	green	JJ
9936	4195	2	or	or	CC
9936	4195	3	partly	partly	RB
9936	4195	4	ripe	ripe	JJ
9936	4195	5	tomatoes	tomato	NNS
9936	4195	6	are	be	VBP
9936	4195	7	also	also	RB
9936	4195	8	used	use	VBN
9936	4195	9	in	in	IN
9936	4195	10	the	the	DT
9936	4195	11	preparation	preparation	NN
9936	4195	12	of	of	IN
9936	4195	13	many	many	JJ
9936	4195	14	dishes	dish	NNS
9936	4195	15	.	.	.
9936	4196	1	Tomatoes	tomato	NNS
9936	4196	2	are	be	VBP
9936	4196	3	composed	compose	VBN
9936	4196	4	largely	largely	RB
9936	4196	5	of	of	IN
9936	4196	6	water	water	NN
9936	4196	7	,	,	,
9936	4196	8	and	and	CC
9936	4196	9	for	for	IN
9936	4196	10	this	this	DT
9936	4196	11	reason	reason	NN
9936	4196	12	their	-PRON-	PRP$
9936	4196	13	food	food	NN
9936	4196	14	value	value	NN
9936	4196	15	is	be	VBZ
9936	4196	16	low	low	JJ
9936	4196	17	,	,	,
9936	4196	18	being	be	VBG
9936	4196	19	about	about	IN
9936	4196	20	the	the	DT
9936	4196	21	same	same	JJ
9936	4196	22	as	as	IN
9936	4196	23	that	that	DT
9936	4196	24	of	of	IN
9936	4196	25	greens	green	NNS
9936	4196	26	.	.	.
9936	4197	1	This	this	DT
9936	4197	2	large	large	JJ
9936	4197	3	proportion	proportion	NN
9936	4197	4	of	of	IN
9936	4197	5	water	water	NN
9936	4197	6	is	be	VBZ
9936	4197	7	also	also	RB
9936	4197	8	responsible	responsible	JJ
9936	4197	9	for	for	IN
9936	4197	10	the	the	DT
9936	4197	11	fact	fact	NN
9936	4197	12	that	that	IN
9936	4197	13	they	-PRON-	PRP
9936	4197	14	do	do	VBP
9936	4197	15	not	not	RB
9936	4197	16	keep	keep	VB
9936	4197	17	for	for	IN
9936	4197	18	a	a	DT
9936	4197	19	great	great	JJ
9936	4197	20	length	length	NN
9936	4197	21	of	of	IN
9936	4197	22	time	time	NN
9936	4197	23	.	.	.
9936	4198	1	Tomatoes	tomato	NNS
9936	4198	2	,	,	,
9936	4198	3	however	however	RB
9936	4198	4	,	,	,
9936	4198	5	have	have	VBP
9936	4198	6	a	a	DT
9936	4198	7	long	long	JJ
9936	4198	8	season	season	NN
9936	4198	9	.	.	.
9936	4199	1	They	-PRON-	PRP
9936	4199	2	begin	begin	VBP
9936	4199	3	to	to	TO
9936	4199	4	appear	appear	VB
9936	4199	5	in	in	IN
9936	4199	6	the	the	DT
9936	4199	7	market	market	NN
9936	4199	8	early	early	RB
9936	4199	9	in	in	IN
9936	4199	10	the	the	DT
9936	4199	11	spring	spring	NN
9936	4199	12	and	and	CC
9936	4199	13	they	-PRON-	PRP
9936	4199	14	may	may	MD
9936	4199	15	be	be	VB
9936	4199	16	obtained	obtain	VBN
9936	4199	17	from	from	IN
9936	4199	18	this	this	DT
9936	4199	19	time	time	NN
9936	4199	20	until	until	IN
9936	4199	21	the	the	DT
9936	4199	22	frost	frost	NN
9936	4199	23	kills	kill	VBZ
9936	4199	24	the	the	DT
9936	4199	25	vines	vine	NNS
9936	4199	26	in	in	IN
9936	4199	27	the	the	DT
9936	4199	28	fall	fall	NN
9936	4199	29	.	.	.
9936	4200	1	114	114	CD
9936	4200	2	.	.	.
9936	4201	1	While	while	IN
9936	4201	2	tomatoes	tomato	NNS
9936	4201	3	appeal	appeal	VBP
9936	4201	4	to	to	IN
9936	4201	5	the	the	DT
9936	4201	6	majority	majority	NN
9936	4201	7	of	of	IN
9936	4201	8	persons	person	NNS
9936	4201	9	,	,	,
9936	4201	10	they	-PRON-	PRP
9936	4201	11	disagree	disagree	VBP
9936	4201	12	with	with	IN
9936	4201	13	some	some	DT
9936	4201	14	on	on	IN
9936	4201	15	account	account	NN
9936	4201	16	of	of	IN
9936	4201	17	the	the	DT
9936	4201	18	acid	acid	NN
9936	4201	19	they	-PRON-	PRP
9936	4201	20	contain	contain	VBP
9936	4201	21	.	.	.
9936	4202	1	This	this	DT
9936	4202	2	acid	acid	NN
9936	4202	3	is	be	VBZ
9936	4202	4	similar	similar	JJ
9936	4202	5	to	to	IN
9936	4202	6	that	that	DT
9936	4202	7	found	find	VBN
9936	4202	8	in	in	IN
9936	4202	9	some	some	DT
9936	4202	10	fruits	fruit	NNS
9936	4202	11	,	,	,
9936	4202	12	and	and	CC
9936	4202	13	it	-PRON-	PRP
9936	4202	14	is	be	VBZ
9936	4202	15	present	present	JJ
9936	4202	16	in	in	IN
9936	4202	17	greater	great	JJR
9936	4202	18	quantity	quantity	NN
9936	4202	19	in	in	IN
9936	4202	20	cooked	cooked	JJ
9936	4202	21	tomatoes	tomato	NNS
9936	4202	22	than	than	IN
9936	4202	23	in	in	IN
9936	4202	24	raw	raw	JJ
9936	4202	25	ones	one	NNS
9936	4202	26	,	,	,
9936	4202	27	the	the	DT
9936	4202	28	heating	heating	NN
9936	4202	29	of	of	IN
9936	4202	30	the	the	DT
9936	4202	31	vegetable	vegetable	NN
9936	4202	32	apparently	apparently	RB
9936	4202	33	increasing	increase	VBG
9936	4202	34	the	the	DT
9936	4202	35	acidity	acidity	NN
9936	4202	36	.	.	.
9936	4203	1	This	this	DT
9936	4203	2	acidity	acidity	NN
9936	4203	3	of	of	IN
9936	4203	4	tomatoes	tomato	NNS
9936	4203	5	may	may	MD
9936	4203	6	be	be	VB
9936	4203	7	reduced	reduce	VBN
9936	4203	8	by	by	IN
9936	4203	9	the	the	DT
9936	4203	10	addition	addition	NN
9936	4203	11	of	of	IN
9936	4203	12	soda	soda	NN
9936	4203	13	,	,	,
9936	4203	14	and	and	CC
9936	4203	15	while	while	IN
9936	4203	16	soda	soda	NN
9936	4203	17	produces	produce	VBZ
9936	4203	18	a	a	DT
9936	4203	19	marked	marked	JJ
9936	4203	20	change	change	NN
9936	4203	21	in	in	IN
9936	4203	22	the	the	DT
9936	4203	23	flavor	flavor	NN
9936	4203	24	,	,	,
9936	4203	25	it	-PRON-	PRP
9936	4203	26	is	be	VBZ
9936	4203	27	necessary	necessary	JJ
9936	4203	28	in	in	IN
9936	4203	29	the	the	DT
9936	4203	30	preparation	preparation	NN
9936	4203	31	of	of	IN
9936	4203	32	some	some	DT
9936	4203	33	dishes	dish	NNS
9936	4203	34	.	.	.
9936	4204	1	For	for	IN
9936	4204	2	instance	instance	NN
9936	4204	3	,	,	,
9936	4204	4	in	in	IN
9936	4204	5	the	the	DT
9936	4204	6	case	case	NN
9936	4204	7	of	of	IN
9936	4204	8	cream	cream	NN
9936	4204	9	-	-	HYPH
9936	4204	10	of	of	IN
9936	4204	11	-	-	HYPH
9936	4204	12	tomato	tomato	NNP
9936	4204	13	soup	soup	NN
9936	4204	14	,	,	,
9936	4204	15	soda	soda	NN
9936	4204	16	must	must	MD
9936	4204	17	be	be	VB
9936	4204	18	added	add	VBN
9936	4204	19	to	to	TO
9936	4204	20	reduce	reduce	VB
9936	4204	21	the	the	DT
9936	4204	22	acidity	acidity	NN
9936	4204	23	and	and	CC
9936	4204	24	thus	thus	RB
9936	4204	25	keep	keep	VB
9936	4204	26	the	the	DT
9936	4204	27	milk	milk	NN
9936	4204	28	or	or	CC
9936	4204	29	cream	cream	NN
9936	4204	30	used	use	VBN
9936	4204	31	in	in	IN
9936	4204	32	preparing	prepare	VBG
9936	4204	33	this	this	DT
9936	4204	34	dish	dish	NN
9936	4204	35	from	from	IN
9936	4204	36	curdling	curdle	VBG
9936	4204	37	.	.	.
9936	4205	1	115	115	CD
9936	4205	2	.	.	.
9936	4206	1	The	the	DT
9936	4206	2	skin	skin	NN
9936	4206	3	of	of	IN
9936	4206	4	tomatoes	tomato	NNS
9936	4206	5	,	,	,
9936	4206	6	whether	whether	IN
9936	4206	7	they	-PRON-	PRP
9936	4206	8	are	be	VBP
9936	4206	9	to	to	TO
9936	4206	10	be	be	VB
9936	4206	11	eaten	eat	VBN
9936	4206	12	raw	raw	JJ
9936	4206	13	or	or	CC
9936	4206	14	cooked	cook	VBN
9936	4206	15	,	,	,
9936	4206	16	is	be	VBZ
9936	4206	17	usually	usually	RB
9936	4206	18	undesirable	undesirable	JJ
9936	4206	19	.	.	.
9936	4207	1	Therefore	therefore	RB
9936	4207	2	,	,	,
9936	4207	3	in	in	IN
9936	4207	4	preparing	prepare	VBG
9936	4207	5	tomatoes	tomato	NNS
9936	4207	6	for	for	IN
9936	4207	7	the	the	DT
9936	4207	8	table	table	NN
9936	4207	9	,	,	,
9936	4207	10	the	the	DT
9936	4207	11	skins	skin	NNS
9936	4207	12	are	be	VBP
9936	4207	13	generally	generally	RB
9936	4207	14	removed	remove	VBN
9936	4207	15	.	.	.
9936	4208	1	In	in	IN
9936	4208	2	order	order	NN
9936	4208	3	to	to	TO
9936	4208	4	do	do	VB
9936	4208	5	this	this	DT
9936	4208	6	,	,	,
9936	4208	7	first	first	RB
9936	4208	8	dip	dip	VB
9936	4208	9	the	the	DT
9936	4208	10	tomatoes	tomato	NNS
9936	4208	11	into	into	IN
9936	4208	12	boiling	boil	VBG
9936	4208	13	water	water	NN
9936	4208	14	for	for	IN
9936	4208	15	several	several	JJ
9936	4208	16	seconds	second	NNS
9936	4208	17	and	and	CC
9936	4208	18	then	then	RB
9936	4208	19	immediately	immediately	RB
9936	4208	20	into	into	IN
9936	4208	21	cold	cold	JJ
9936	4208	22	water	water	NN
9936	4208	23	.	.	.
9936	4209	1	This	this	DT
9936	4209	2	will	will	MD
9936	4209	3	loosen	loosen	VB
9936	4209	4	the	the	DT
9936	4209	5	skins	skin	NNS
9936	4209	6	,	,	,
9936	4209	7	which	which	WDT
9936	4209	8	may	may	MD
9936	4209	9	then	then	RB
9936	4209	10	be	be	VB
9936	4209	11	peeled	peel	VBN
9936	4209	12	off	off	RP
9936	4209	13	very	very	RB
9936	4209	14	thinly	thinly	RB
9936	4209	15	,	,	,
9936	4209	16	and	and	CC
9936	4209	17	very	very	RB
9936	4209	18	little	little	JJ
9936	4209	19	of	of	IN
9936	4209	20	the	the	DT
9936	4209	21	tomato	tomato	NN
9936	4209	22	will	will	MD
9936	4209	23	be	be	VB
9936	4209	24	wasted	waste	VBN
9936	4209	25	.	.	.
9936	4210	1	116	116	CD
9936	4210	2	.	.	.
9936	4211	1	STEWED	STEWED	NNS
9936	4211	2	TOMATOES.--The	tomatoes.--the	DT
9936	4211	3	usual	usual	JJ
9936	4211	4	way	way	NN
9936	4211	5	of	of	IN
9936	4211	6	preparing	prepare	VBG
9936	4211	7	tomatoes	tomato	NNS
9936	4211	8	is	be	VBZ
9936	4211	9	to	to	TO
9936	4211	10	stew	stew	VB
9936	4211	11	them	-PRON-	PRP
9936	4211	12	.	.	.
9936	4212	1	Stewed	stew	VBN
9936	4212	2	tomatoes	tomato	NNS
9936	4212	3	may	may	MD
9936	4212	4	be	be	VB
9936	4212	5	served	serve	VBN
9936	4212	6	plain	plain	JJ
9936	4212	7	,	,	,
9936	4212	8	but	but	CC
9936	4212	9	they	-PRON-	PRP
9936	4212	10	can	can	MD
9936	4212	11	be	be	VB
9936	4212	12	improved	improve	VBN
9936	4212	13	very	very	RB
9936	4212	14	decidedly	decidedly	RB
9936	4212	15	by	by	IN
9936	4212	16	toasting	toast	VBG
9936	4212	17	cubes	cube	NNS
9936	4212	18	of	of	IN
9936	4212	19	bread	bread	NN
9936	4212	20	and	and	CC
9936	4212	21	adding	add	VBG
9936	4212	22	these	these	DT
9936	4212	23	to	to	IN
9936	4212	24	the	the	DT
9936	4212	25	tomatoes	tomato	NNS
9936	4212	26	just	just	RB
9936	4212	27	before	before	IN
9936	4212	28	serving	serve	VBG
9936	4212	29	.	.	.
9936	4213	1	Remove	remove	VB
9936	4213	2	the	the	DT
9936	4213	3	skins	skin	NNS
9936	4213	4	and	and	CC
9936	4213	5	stem	stem	VB
9936	4213	6	ends	end	NNS
9936	4213	7	from	from	IN
9936	4213	8	the	the	DT
9936	4213	9	desired	desire	VBN
9936	4213	10	number	number	NN
9936	4213	11	of	of	IN
9936	4213	12	tomatoes	tomato	NNS
9936	4213	13	,	,	,
9936	4213	14	and	and	CC
9936	4213	15	either	either	CC
9936	4213	16	cut	cut	VB
9936	4213	17	the	the	DT
9936	4213	18	tomatoes	tomato	NNS
9936	4213	19	into	into	IN
9936	4213	20	pieces	piece	NNS
9936	4213	21	or	or	CC
9936	4213	22	allow	allow	VB
9936	4213	23	them	-PRON-	PRP
9936	4213	24	to	to	TO
9936	4213	25	remain	remain	VB
9936	4213	26	whole	whole	JJ
9936	4213	27	.	.	.
9936	4214	1	Put	put	VB
9936	4214	2	to	to	TO
9936	4214	3	cook	cook	NN
9936	4214	4	with	with	IN
9936	4214	5	little	little	JJ
9936	4214	6	or	or	CC
9936	4214	7	no	no	DT
9936	4214	8	water	water	NN
9936	4214	9	,	,	,
9936	4214	10	as	as	IN
9936	4214	11	the	the	DT
9936	4214	12	tomatoes	tomato	NNS
9936	4214	13	themselves	-PRON-	PRP
9936	4214	14	usually	usually	RB
9936	4214	15	provide	provide	VBP
9936	4214	16	sufficient	sufficient	JJ
9936	4214	17	water	water	NN
9936	4214	18	.	.	.
9936	4215	1	Season	season	NN
9936	4215	2	with	with	IN
9936	4215	3	salt	salt	NN
9936	4215	4	,	,	,
9936	4215	5	and	and	CC
9936	4215	6	cook	cook	VB
9936	4215	7	until	until	IN
9936	4215	8	the	the	DT
9936	4215	9	tomatoes	tomato	NNS
9936	4215	10	are	be	VBP
9936	4215	11	reduced	reduce	VBN
9936	4215	12	to	to	IN
9936	4215	13	a	a	DT
9936	4215	14	mushy	mushy	NN
9936	4215	15	consistency	consistency	NN
9936	4215	16	.	.	.
9936	4216	1	Just	just	RB
9936	4216	2	before	before	IN
9936	4216	3	removing	remove	VBG
9936	4216	4	from	from	IN
9936	4216	5	the	the	DT
9936	4216	6	stove	stove	NN
9936	4216	7	,	,	,
9936	4216	8	add	add	VB
9936	4216	9	a	a	DT
9936	4216	10	dash	dash	NN
9936	4216	11	of	of	IN
9936	4216	12	pepper	pepper	NN
9936	4216	13	and	and	CC
9936	4216	14	a	a	DT
9936	4216	15	small	small	JJ
9936	4216	16	amount	amount	NN
9936	4216	17	of	of	IN
9936	4216	18	butter	butter	NN
9936	4216	19	.	.	.
9936	4217	1	117	117	CD
9936	4217	2	.	.	.
9936	4218	1	SCALLOPED	SCALLOPED	NNP
9936	4218	2	TOMATOES.--A	tomatoes.--a	XX
9936	4218	3	very	very	RB
9936	4218	4	appetizing	appetizing	JJ
9936	4218	5	way	way	NN
9936	4218	6	in	in	IN
9936	4218	7	which	which	WDT
9936	4218	8	to	to	TO
9936	4218	9	cook	cook	VB
9936	4218	10	tomatoes	tomato	NNS
9936	4218	11	is	be	VBZ
9936	4218	12	to	to	TO
9936	4218	13	scallop	scallop	VB
9936	4218	14	them	-PRON-	PRP
9936	4218	15	according	accord	VBG
9936	4218	16	to	to	IN
9936	4218	17	the	the	DT
9936	4218	18	accompanying	accompanying	JJ
9936	4218	19	recipe	recipe	NN
9936	4218	20	.	.	.
9936	4219	1	SCALLOPED	SCALLOPED	NNP
9936	4219	2	TOMATOES	TOMATOES	NNP
9936	4219	3	(	(	-LRB-
9936	4219	4	Sufficient	sufficient	JJ
9936	4219	5	to	to	TO
9936	4219	6	Serve	serve	VB
9936	4219	7	Six	six	CD
9936	4219	8	)	)	-RRB-
9936	4219	9	1	1	CD
9936	4219	10	c.	c.	NN
9936	4219	11	crumbs	crumbs	NNP
9936	4219	12	,	,	,
9936	4219	13	buttered	butter	VBD
9936	4219	14	2	2	CD
9936	4219	15	c.	c.	NN
9936	4219	16	stewed	stew	VBN
9936	4219	17	tomatoes	tomato	NNS
9936	4219	18	1	1	CD
9936	4219	19	tsp	tsp	NN
9936	4219	20	.	.	.
9936	4220	1	salt	salt	NNP
9936	4220	2	Dash	Dash	NNP
9936	4220	3	of	of	IN
9936	4220	4	pepper	pepper	NN
9936	4220	5	1	1	CD
9936	4220	6	Tb	Tb	NNP
9936	4220	7	.	.	.
9936	4221	1	butter	butter	NN
9936	4221	2	Grease	Grease	NNP
9936	4221	3	a	a	DT
9936	4221	4	baking	baking	NN
9936	4221	5	dish	dish	NN
9936	4221	6	and	and	CC
9936	4221	7	place	place	VB
9936	4221	8	a	a	DT
9936	4221	9	layer	layer	NN
9936	4221	10	of	of	IN
9936	4221	11	the	the	DT
9936	4221	12	crumbs	crumb	NNS
9936	4221	13	in	in	IN
9936	4221	14	the	the	DT
9936	4221	15	bottom	bottom	NN
9936	4221	16	.	.	.
9936	4222	1	Place	place	VB
9936	4222	2	a	a	DT
9936	4222	3	layer	layer	NN
9936	4222	4	of	of	IN
9936	4222	5	tomatoes	tomato	NNS
9936	4222	6	over	over	IN
9936	4222	7	them	-PRON-	PRP
9936	4222	8	,	,	,
9936	4222	9	sprinkle	sprinkle	VBP
9936	4222	10	with	with	IN
9936	4222	11	salt	salt	NN
9936	4222	12	and	and	CC
9936	4222	13	pepper	pepper	NN
9936	4222	14	,	,	,
9936	4222	15	and	and	CC
9936	4222	16	dot	dot	NN
9936	4222	17	with	with	IN
9936	4222	18	the	the	DT
9936	4222	19	butter	butter	NN
9936	4222	20	.	.	.
9936	4223	1	Add	add	VB
9936	4223	2	another	another	DT
9936	4223	3	layer	layer	NN
9936	4223	4	of	of	IN
9936	4223	5	crumbs	crumb	NNS
9936	4223	6	and	and	CC
9936	4223	7	the	the	DT
9936	4223	8	remainder	remainder	NN
9936	4223	9	of	of	IN
9936	4223	10	the	the	DT
9936	4223	11	tomatoes	tomato	NNS
9936	4223	12	,	,	,
9936	4223	13	sprinkle	sprinkle	VB
9936	4223	14	with	with	IN
9936	4223	15	salt	salt	NN
9936	4223	16	and	and	CC
9936	4223	17	pepper	pepper	NN
9936	4223	18	,	,	,
9936	4223	19	and	and	CC
9936	4223	20	again	again	RB
9936	4223	21	dot	dot	VB
9936	4223	22	with	with	IN
9936	4223	23	butter	butter	NN
9936	4223	24	.	.	.
9936	4224	1	Place	place	VB
9936	4224	2	the	the	DT
9936	4224	3	remainder	remainder	NN
9936	4224	4	of	of	IN
9936	4224	5	the	the	DT
9936	4224	6	crumbs	crumb	NNS
9936	4224	7	on	on	IN
9936	4224	8	top	top	NN
9936	4224	9	.	.	.
9936	4225	1	Bake	bake	VB
9936	4225	2	in	in	IN
9936	4225	3	a	a	DT
9936	4225	4	hot	hot	JJ
9936	4225	5	oven	oven	NN
9936	4225	6	until	until	IN
9936	4225	7	well	well	RB
9936	4225	8	heated	heat	VBD
9936	4225	9	through	through	IN
9936	4225	10	and	and	CC
9936	4225	11	the	the	DT
9936	4225	12	crumbs	crumb	NNS
9936	4225	13	on	on	IN
9936	4225	14	top	top	NN
9936	4225	15	are	be	VBP
9936	4225	16	brown	brown	JJ
9936	4225	17	.	.	.
9936	4226	1	Serve	serve	VB
9936	4226	2	hot	hot	JJ
9936	4226	3	from	from	IN
9936	4226	4	the	the	DT
9936	4226	5	baking	baking	NN
9936	4226	6	dish	dish	NN
9936	4226	7	.	.	.
9936	4227	1	118	118	CD
9936	4227	2	.	.	.
9936	4228	1	STUFFED	stuffed	NN
9936	4228	2	TOMATOES.--Tomatoes	tomatoes.--tomatoes	PRP
9936	4228	3	prove	prove	VBP
9936	4228	4	to	to	TO
9936	4228	5	be	be	VB
9936	4228	6	very	very	RB
9936	4228	7	satisfactory	satisfactory	JJ
9936	4228	8	when	when	WRB
9936	4228	9	stuffed	stuff	VBN
9936	4228	10	with	with	IN
9936	4228	11	a	a	DT
9936	4228	12	well	well	RB
9936	4228	13	-	-	HYPH
9936	4228	14	seasoned	season	VBN
9936	4228	15	stuffing	stuffing	NN
9936	4228	16	and	and	CC
9936	4228	17	then	then	RB
9936	4228	18	baked	bake	VBD
9936	4228	19	.	.	.
9936	4229	1	Medium	medium	JJ
9936	4229	2	-	-	HYPH
9936	4229	3	sized	sized	JJ
9936	4229	4	tomatoes	tomato	NNS
9936	4229	5	that	that	WDT
9936	4229	6	are	be	VBP
9936	4229	7	firm	firm	JJ
9936	4229	8	and	and	CC
9936	4229	9	unblemished	unblemished	JJ
9936	4229	10	should	should	MD
9936	4229	11	be	be	VB
9936	4229	12	selected	select	VBN
9936	4229	13	for	for	IN
9936	4229	14	stuffing	stuff	VBG
9936	4229	15	.	.	.
9936	4230	1	STUFFED	stuffed	NN
9936	4230	2	TOMATOES	TOMATOES	NNP
9936	4230	3	(	(	-LRB-
9936	4230	4	Sufficient	sufficient	JJ
9936	4230	5	to	to	TO
9936	4230	6	Serve	serve	VB
9936	4230	7	Six	six	CD
9936	4230	8	)	)	-RRB-
9936	4230	9	6	6	CD
9936	4230	10	tomatoes	tomato	NNS
9936	4230	11	1	1	CD
9936	4230	12	-	-	SYM
9936	4230	13	1/2	1/2	CD
9936	4230	14	c.	c.	NN
9936	4230	15	crumbs	crumb	VBZ
9936	4230	16	2	2	CD
9936	4230	17	Tb	Tb	NNP
9936	4230	18	.	.	.
9936	4231	1	butter	butter	NN
9936	4231	2	1	1	CD
9936	4231	3	small	small	JJ
9936	4231	4	onion	onion	NN
9936	4231	5	,	,	,
9936	4231	6	chopped	chop	VBD
9936	4231	7	1	1	CD
9936	4231	8	tsp	tsp	NN
9936	4231	9	.	.	.
9936	4232	1	celery	celery	NNP
9936	4232	2	salt	salt	NN
9936	4232	3	1/2	1/2	CD
9936	4232	4	tsp	tsp	NN
9936	4232	5	.	.	.
9936	4233	1	salt	salt	NNP
9936	4233	2	Dash	Dash	NNP
9936	4233	3	of	of	IN
9936	4233	4	pepper	pepper	NN
9936	4233	5	Remove	remove	VBP
9936	4233	6	the	the	DT
9936	4233	7	stem	stem	NN
9936	4233	8	end	end	NN
9936	4233	9	from	from	IN
9936	4233	10	each	each	DT
9936	4233	11	tomato	tomato	NN
9936	4233	12	and	and	CC
9936	4233	13	scoop	scoop	VB
9936	4233	14	out	out	RP
9936	4233	15	the	the	DT
9936	4233	16	inside	inside	NN
9936	4233	17	so	so	IN
9936	4233	18	that	that	IN
9936	4233	19	a	a	DT
9936	4233	20	hollow	hollow	JJ
9936	4233	21	shell	shell	NN
9936	4233	22	remains	remain	VBZ
9936	4233	23	.	.	.
9936	4234	1	Chop	chop	VB
9936	4234	2	the	the	DT
9936	4234	3	pulp	pulp	NN
9936	4234	4	of	of	IN
9936	4234	5	the	the	DT
9936	4234	6	tomatoes	tomato	NNS
9936	4234	7	into	into	IN
9936	4234	8	small	small	JJ
9936	4234	9	pieces	piece	NNS
9936	4234	10	and	and	CC
9936	4234	11	add	add	VB
9936	4234	12	the	the	DT
9936	4234	13	crumbs	crumb	NNS
9936	4234	14	,	,	,
9936	4234	15	melted	melted	JJ
9936	4234	16	butter	butter	NN
9936	4234	17	,	,	,
9936	4234	18	onion	onion	NN
9936	4234	19	,	,	,
9936	4234	20	celery	celery	NN
9936	4234	21	salt	salt	NN
9936	4234	22	,	,	,
9936	4234	23	salt	salt	NN
9936	4234	24	,	,	,
9936	4234	25	and	and	CC
9936	4234	26	pepper	pepper	NN
9936	4234	27	.	.	.
9936	4235	1	Mix	mix	VB
9936	4235	2	together	together	RB
9936	4235	3	thoroughly	thoroughly	RB
9936	4235	4	.	.	.
9936	4236	1	If	if	IN
9936	4236	2	the	the	DT
9936	4236	3	tomatoes	tomato	NNS
9936	4236	4	do	do	VBP
9936	4236	5	not	not	RB
9936	4236	6	furnish	furnish	VB
9936	4236	7	enough	enough	JJ
9936	4236	8	liquid	liquid	NN
9936	4236	9	to	to	TO
9936	4236	10	moisten	moisten	VB
9936	4236	11	the	the	DT
9936	4236	12	crumbs	crumb	NNS
9936	4236	13	,	,	,
9936	4236	14	add	add	VB
9936	4236	15	a	a	DT
9936	4236	16	little	little	JJ
9936	4236	17	water	water	NN
9936	4236	18	.	.	.
9936	4237	1	Pack	pack	VB
9936	4237	2	the	the	DT
9936	4237	3	stuffing	stuffing	NN
9936	4237	4	into	into	IN
9936	4237	5	the	the	DT
9936	4237	6	tomatoes	tomato	NNS
9936	4237	7	,	,	,
9936	4237	8	allowing	allow	VBG
9936	4237	9	it	-PRON-	PRP
9936	4237	10	to	to	TO
9936	4237	11	heap	heap	VB
9936	4237	12	up	up	RP
9936	4237	13	on	on	IN
9936	4237	14	top	top	NN
9936	4237	15	,	,	,
9936	4237	16	and	and	CC
9936	4237	17	place	place	VB
9936	4237	18	the	the	DT
9936	4237	19	tomatoes	tomato	NNS
9936	4237	20	side	side	NN
9936	4237	21	by	by	IN
9936	4237	22	side	side	NN
9936	4237	23	in	in	IN
9936	4237	24	a	a	DT
9936	4237	25	shallow	shallow	JJ
9936	4237	26	pan	pan	NN
9936	4237	27	.	.	.
9936	4238	1	Set	Set	VBN
9936	4238	2	in	in	IN
9936	4238	3	a	a	DT
9936	4238	4	hot	hot	JJ
9936	4238	5	oven	oven	NN
9936	4238	6	and	and	CC
9936	4238	7	bake	bake	VB
9936	4238	8	until	until	IN
9936	4238	9	the	the	DT
9936	4238	10	tomato	tomato	NNP
9936	4238	11	shells	shell	NNS
9936	4238	12	are	be	VBP
9936	4238	13	tender	tender	JJ
9936	4238	14	enough	enough	JJ
9936	4238	15	to	to	TO
9936	4238	16	be	be	VB
9936	4238	17	pierced	pierce	VBN
9936	4238	18	with	with	IN
9936	4238	19	a	a	DT
9936	4238	20	fork	fork	NN
9936	4238	21	and	and	CC
9936	4238	22	the	the	DT
9936	4238	23	stuffing	stuffing	NN
9936	4238	24	is	be	VBZ
9936	4238	25	well	well	RB
9936	4238	26	heated	heated	JJ
9936	4238	27	through	through	IN
9936	4238	28	.	.	.
9936	4239	1	Serve	serve	VB
9936	4239	2	at	at	IN
9936	4239	3	once	once	RB
9936	4239	4	.	.	.
9936	4240	1	[	[	-LRB-
9936	4240	2	Illustration	illustration	NN
9936	4240	3	:	:	:
9936	4240	4	FIG	FIG	NNP
9936	4240	5	.	.	.
9936	4241	1	20	20	CD
9936	4241	2	]	]	-RRB-
9936	4241	3	119	119	CD
9936	4241	4	.	.	.
9936	4242	1	STUFFED	stuffed	NN
9936	4242	2	TOMATOES	TOMATOES	NNP
9936	4242	3	WITH	with	IN
9936	4242	4	CHEESE	cheese	NN
9936	4242	5	CARROTS.--An	carrots.--an	NN
9936	4242	6	attractive	attractive	JJ
9936	4242	7	way	way	NN
9936	4242	8	in	in	IN
9936	4242	9	which	which	WDT
9936	4242	10	to	to	TO
9936	4242	11	serve	serve	VB
9936	4242	12	stuffed	stuff	VBN
9936	4242	13	tomatoes	tomato	NNS
9936	4242	14	is	be	VBZ
9936	4242	15	shown	show	VBN
9936	4242	16	in	in	IN
9936	4242	17	Fig	Fig	NNP
9936	4242	18	.	.	.
9936	4243	1	20	20	CD
9936	4243	2	.	.	.
9936	4244	1	The	the	DT
9936	4244	2	tomatoes	tomato	NNS
9936	4244	3	are	be	VBP
9936	4244	4	filled	fill	VBN
9936	4244	5	with	with	IN
9936	4244	6	a	a	DT
9936	4244	7	tasty	tasty	JJ
9936	4244	8	stuffing	stuffing	NN
9936	4244	9	and	and	CC
9936	4244	10	then	then	RB
9936	4244	11	baked	bake	VBD
9936	4244	12	.	.	.
9936	4245	1	Yellow	yellow	JJ
9936	4245	2	cream	cream	NN
9936	4245	3	cheese	cheese	NN
9936	4245	4	is	be	VBZ
9936	4245	5	made	make	VBN
9936	4245	6	to	to	TO
9936	4245	7	resemble	resemble	VB
9936	4245	8	tiny	tiny	JJ
9936	4245	9	carrots	carrot	NNS
9936	4245	10	,	,	,
9936	4245	11	and	and	CC
9936	4245	12	these	these	DT
9936	4245	13	,	,	,
9936	4245	14	together	together	RB
9936	4245	15	with	with	IN
9936	4245	16	parsley	parsley	NN
9936	4245	17	,	,	,
9936	4245	18	are	be	VBP
9936	4245	19	used	use	VBN
9936	4245	20	to	to	TO
9936	4245	21	garnish	garnish	VB
9936	4245	22	the	the	DT
9936	4245	23	platter	platter	NN
9936	4245	24	in	in	IN
9936	4245	25	which	which	WDT
9936	4245	26	the	the	DT
9936	4245	27	tomatoes	tomato	NNS
9936	4245	28	are	be	VBP
9936	4245	29	placed	place	VBN
9936	4245	30	.	.	.
9936	4246	1	STUFFED	stuffed	NN
9936	4246	2	TOMATOES	TOMATOES	NNP
9936	4246	3	WITH	with	IN
9936	4246	4	CHEESE	cheese	NN
9936	4246	5	CARROTS	carrot	NNS
9936	4246	6	(	(	-LRB-
9936	4246	7	Sufficient	sufficient	JJ
9936	4246	8	to	to	TO
9936	4246	9	Serve	serve	VB
9936	4246	10	Six	six	CD
9936	4246	11	)	)	-RRB-
9936	4246	12	6	6	CD
9936	4246	13	medium	medium	NN
9936	4246	14	-	-	HYPH
9936	4246	15	sized	sized	JJ
9936	4246	16	tomatoes	tomato	NNS
9936	4246	17	4	4	CD
9936	4246	18	Tb	Tb	NNP
9936	4246	19	.	.	.
9936	4247	1	bacon	bacon	NNP
9936	4247	2	or	or	CC
9936	4247	3	ham	ham	NNP
9936	4247	4	fat	fat	JJ
9936	4247	5	2	2	CD
9936	4247	6	Tb	Tb	NNP
9936	4247	7	.	.	.
9936	4248	1	chopped	chop	VBN
9936	4248	2	onion	onion	NN
9936	4248	3	1/2	1/2	CD
9936	4248	4	c.	c.	NN
9936	4248	5	chopped	chop	VBN
9936	4248	6	ham	ham	NNP
9936	4248	7	1	1	CD
9936	4248	8	-	-	SYM
9936	4248	9	1/2	1/2	CD
9936	4248	10	c.	c.	NN
9936	4248	11	stale	stale	JJ
9936	4248	12	bread	bread	NN
9936	4248	13	crumbs	crumb	VBZ
9936	4248	14	1/2	1/2	CD
9936	4248	15	tsp	tsp	NN
9936	4248	16	.	.	.
9936	4249	1	salt	salt	NN
9936	4249	2	1/8	1/8	CD
9936	4249	3	tsp	tsp	NN
9936	4249	4	.	.	.
9936	4250	1	pepper	pepper	NN
9936	4250	2	2	2	CD
9936	4250	3	Tb	Tb	NNP
9936	4250	4	.	.	.
9936	4251	1	chopped	chop	VBD
9936	4251	2	parsley	parsley	NNP
9936	4251	3	Yellow	yellow	JJ
9936	4251	4	cream	cream	NN
9936	4251	5	cheese	cheese	NN
9936	4251	6	Parsley	Parsley	NNP
9936	4251	7	Cut	Cut	NNP
9936	4251	8	the	the	DT
9936	4251	9	tops	top	NNS
9936	4251	10	from	from	IN
9936	4251	11	the	the	DT
9936	4251	12	tomatoes	tomato	NNS
9936	4251	13	and	and	CC
9936	4251	14	remove	remove	VB
9936	4251	15	the	the	DT
9936	4251	16	pulp	pulp	NN
9936	4251	17	.	.	.
9936	4252	1	Melt	melt	VB
9936	4252	2	the	the	DT
9936	4252	3	fat	fat	NN
9936	4252	4	in	in	IN
9936	4252	5	a	a	DT
9936	4252	6	frying	fry	VBG
9936	4252	7	pan	pan	NN
9936	4252	8	,	,	,
9936	4252	9	add	add	VB
9936	4252	10	the	the	DT
9936	4252	11	chopped	chop	VBN
9936	4252	12	onion	onion	NN
9936	4252	13	,	,	,
9936	4252	14	ham	ham	NNP
9936	4252	15	,	,	,
9936	4252	16	tomato	tomato	NNP
9936	4252	17	pulp	pulp	NN
9936	4252	18	,	,	,
9936	4252	19	bread	bread	NN
9936	4252	20	crumbs	crumb	NNS
9936	4252	21	,	,	,
9936	4252	22	salt	salt	NN
9936	4252	23	,	,	,
9936	4252	24	pepper	pepper	NN
9936	4252	25	,	,	,
9936	4252	26	and	and	CC
9936	4252	27	parsley	parsley	NN
9936	4252	28	.	.	.
9936	4253	1	Heat	heat	VB
9936	4253	2	thoroughly	thoroughly	RB
9936	4253	3	and	and	CC
9936	4253	4	mix	mix	VB
9936	4253	5	well	well	RB
9936	4253	6	.	.	.
9936	4254	1	Fill	fill	VB
9936	4254	2	the	the	DT
9936	4254	3	tomatoes	tomato	NNS
9936	4254	4	with	with	IN
9936	4254	5	the	the	DT
9936	4254	6	stuffing	stuffing	NN
9936	4254	7	,	,	,
9936	4254	8	which	which	WDT
9936	4254	9	should	should	MD
9936	4254	10	be	be	VB
9936	4254	11	quite	quite	RB
9936	4254	12	moist	moist	JJ
9936	4254	13	,	,	,
9936	4254	14	put	put	VB
9936	4254	15	them	-PRON-	PRP
9936	4254	16	in	in	IN
9936	4254	17	a	a	DT
9936	4254	18	shallow	shallow	JJ
9936	4254	19	pan	pan	NN
9936	4254	20	,	,	,
9936	4254	21	and	and	CC
9936	4254	22	bake	bake	VB
9936	4254	23	them	-PRON-	PRP
9936	4254	24	until	until	IN
9936	4254	25	the	the	DT
9936	4254	26	tomato	tomato	NNP
9936	4254	27	shell	shell	NN
9936	4254	28	may	may	MD
9936	4254	29	be	be	VB
9936	4254	30	easily	easily	RB
9936	4254	31	pierced	pierce	VBN
9936	4254	32	with	with	IN
9936	4254	33	a	a	DT
9936	4254	34	fork	fork	NN
9936	4254	35	.	.	.
9936	4255	1	Mash	Mash	NNP
9936	4255	2	yellow	yellow	JJ
9936	4255	3	cream	cream	NN
9936	4255	4	cheese	cheese	NN
9936	4255	5	and	and	CC
9936	4255	6	,	,	,
9936	4255	7	if	if	IN
9936	4255	8	necessary	necessary	JJ
9936	4255	9	,	,	,
9936	4255	10	moisten	moisten	VB
9936	4255	11	it	-PRON-	PRP
9936	4255	12	slightly	slightly	RB
9936	4255	13	with	with	IN
9936	4255	14	cream	cream	NN
9936	4255	15	.	.	.
9936	4256	1	Shape	shape	VB
9936	4256	2	it	-PRON-	PRP
9936	4256	3	into	into	IN
9936	4256	4	tiny	tiny	JJ
9936	4256	5	carrots	carrot	NNS
9936	4256	6	with	with	IN
9936	4256	7	the	the	DT
9936	4256	8	fingers	finger	NNS
9936	4256	9	,	,	,
9936	4256	10	and	and	CC
9936	4256	11	put	put	VBD
9936	4256	12	a	a	DT
9936	4256	13	piece	piece	NN
9936	4256	14	of	of	IN
9936	4256	15	parsley	parsley	NN
9936	4256	16	in	in	IN
9936	4256	17	one	one	CD
9936	4256	18	end	end	NN
9936	4256	19	for	for	IN
9936	4256	20	leaves	leave	NNS
9936	4256	21	.	.	.
9936	4257	1	Place	place	VB
9936	4257	2	the	the	DT
9936	4257	3	baked	bake	VBN
9936	4257	4	tomatoes	tomato	NNS
9936	4257	5	on	on	IN
9936	4257	6	a	a	DT
9936	4257	7	platter	platter	NN
9936	4257	8	and	and	CC
9936	4257	9	garnish	garnish	VB
9936	4257	10	with	with	IN
9936	4257	11	the	the	DT
9936	4257	12	carrots	carrot	NNS
9936	4257	13	and	and	CC
9936	4257	14	sprigs	sprig	NNS
9936	4257	15	of	of	IN
9936	4257	16	parsley	parsley	NNP
9936	4257	17	.	.	.
9936	4258	1	Serve	serve	VB
9936	4258	2	.	.	.
9936	4259	1	120	120	CD
9936	4259	2	.	.	.
9936	4260	1	SAUTÃ	SAUTÃ	NNP
9936	4260	2	�	�	NN
9936	4260	3	D	d	NN
9936	4260	4	TOMATOES.--Half	TOMATOES.--Half	NNS
9936	4260	5	ripened	ripen	VBD
9936	4260	6	tomatoes	tomato	NNS
9936	4260	7	are	be	VBP
9936	4260	8	delicious	delicious	JJ
9936	4260	9	when	when	WRB
9936	4260	10	sautÃ	sautÃ	NNP
9936	4260	11	©	©	NNP
9936	4260	12	d	d	NN
9936	4260	13	.	.	.
9936	4261	1	Cut	cut	VB
9936	4261	2	the	the	DT
9936	4261	3	desired	desire	VBN
9936	4261	4	number	number	NN
9936	4261	5	of	of	IN
9936	4261	6	such	such	JJ
9936	4261	7	tomatoes	tomato	NNS
9936	4261	8	into	into	IN
9936	4261	9	slices	slice	NNS
9936	4261	10	about	about	IN
9936	4261	11	1/4	1/4	CD
9936	4261	12	inch	inch	NN
9936	4261	13	thick	thick	JJ
9936	4261	14	,	,	,
9936	4261	15	and	and	CC
9936	4261	16	roll	roll	VB
9936	4261	17	first	first	RB
9936	4261	18	in	in	IN
9936	4261	19	beaten	beat	VBN
9936	4261	20	egg	egg	NN
9936	4261	21	and	and	CC
9936	4261	22	then	then	RB
9936	4261	23	in	in	IN
9936	4261	24	stale	stale	JJ
9936	4261	25	bread	bread	NN
9936	4261	26	crumbs	crumb	NNS
9936	4261	27	or	or	CC
9936	4261	28	cracker	cracker	NN
9936	4261	29	crumbs	crumb	NNS
9936	4261	30	.	.	.
9936	4262	1	SautÃ	SautÃ	NNP
9936	4262	2	©	©	NNP
9936	4262	3	in	in	IN
9936	4262	4	a	a	DT
9936	4262	5	small	small	JJ
9936	4262	6	amount	amount	NN
9936	4262	7	of	of	IN
9936	4262	8	fat	fat	NN
9936	4262	9	until	until	IN
9936	4262	10	they	-PRON-	PRP
9936	4262	11	are	be	VBP
9936	4262	12	brown	brown	JJ
9936	4262	13	on	on	IN
9936	4262	14	one	one	CD
9936	4262	15	side	side	NN
9936	4262	16	;	;	:
9936	4262	17	then	then	RB
9936	4262	18	turn	turn	VB
9936	4262	19	and	and	CC
9936	4262	20	brown	brown	VB
9936	4262	21	on	on	IN
9936	4262	22	the	the	DT
9936	4262	23	other	other	JJ
9936	4262	24	side	side	NN
9936	4262	25	.	.	.
9936	4263	1	Remove	remove	VB
9936	4263	2	from	from	IN
9936	4263	3	the	the	DT
9936	4263	4	pan	pan	NN
9936	4263	5	and	and	CC
9936	4263	6	serve	serve	VB
9936	4263	7	at	at	IN
9936	4263	8	once	once	RB
9936	4263	9	.	.	.
9936	4264	1	121	121	CD
9936	4264	2	.	.	.
9936	4265	1	CREAMED	CREAMED	NNS
9936	4265	2	TOMATOES.--A	tomatoes.--a	LS
9936	4265	3	rather	rather	RB
9936	4265	4	unusual	unusual	JJ
9936	4265	5	,	,	,
9936	4265	6	but	but	CC
9936	4265	7	nevertheless	nevertheless	RB
9936	4265	8	very	very	RB
9936	4265	9	appetizing	appetizing	JJ
9936	4265	10	,	,	,
9936	4265	11	way	way	NN
9936	4265	12	of	of	IN
9936	4265	13	preparing	prepare	VBG
9936	4265	14	tomatoes	tomato	NNS
9936	4265	15	consists	consist	VBZ
9936	4265	16	in	in	IN
9936	4265	17	sautÃ	sautÃ	NNP
9936	4265	18	©	©	NNP
9936	4265	19	ing	e	VBG
9936	4265	20	them	-PRON-	PRP
9936	4265	21	in	in	IN
9936	4265	22	fat	fat	NN
9936	4265	23	and	and	CC
9936	4265	24	then	then	RB
9936	4265	25	serving	serve	VBG
9936	4265	26	them	-PRON-	PRP
9936	4265	27	with	with	IN
9936	4265	28	a	a	DT
9936	4265	29	cream	cream	NN
9936	4265	30	sauce	sauce	NN
9936	4265	31	on	on	IN
9936	4265	32	freshly	freshly	RB
9936	4265	33	toasted	toast	VBN
9936	4265	34	bread	bread	NN
9936	4265	35	.	.	.
9936	4266	1	When	when	WRB
9936	4266	2	it	-PRON-	PRP
9936	4266	3	is	be	VBZ
9936	4266	4	desired	desire	VBN
9936	4266	5	to	to	TO
9936	4266	6	prepare	prepare	VB
9936	4266	7	tomatoes	tomato	NNS
9936	4266	8	in	in	IN
9936	4266	9	this	this	DT
9936	4266	10	manner	manner	NN
9936	4266	11	,	,	,
9936	4266	12	select	select	VB
9936	4266	13	medium	medium	JJ
9936	4266	14	-	-	HYPH
9936	4266	15	sized	sized	JJ
9936	4266	16	ones	one	NNS
9936	4266	17	and	and	CC
9936	4266	18	cut	cut	VBD
9936	4266	19	them	-PRON-	PRP
9936	4266	20	into	into	IN
9936	4266	21	slices	slice	NNS
9936	4266	22	1/2	1/2	CD
9936	4266	23	inch	inch	NN
9936	4266	24	thick	thick	JJ
9936	4266	25	.	.	.
9936	4267	1	Roll	roll	VB
9936	4267	2	the	the	DT
9936	4267	3	slices	slice	NNS
9936	4267	4	first	first	RB
9936	4267	5	in	in	IN
9936	4267	6	egg	egg	NN
9936	4267	7	and	and	CC
9936	4267	8	then	then	RB
9936	4267	9	in	in	IN
9936	4267	10	stale	stale	JJ
9936	4267	11	bread	bread	NN
9936	4267	12	crumbs	crumb	NNS
9936	4267	13	or	or	CC
9936	4267	14	cracker	cracker	NN
9936	4267	15	crumbs	crumb	NNS
9936	4267	16	.	.	.
9936	4268	1	SautÃ	SautÃ	NNP
9936	4268	2	©	©	NNP
9936	4268	3	in	in	IN
9936	4268	4	a	a	DT
9936	4268	5	generous	generous	JJ
9936	4268	6	amount	amount	NN
9936	4268	7	of	of	IN
9936	4268	8	fat	fat	NN
9936	4268	9	until	until	IN
9936	4268	10	brown	brown	JJ
9936	4268	11	,	,	,
9936	4268	12	drain	drain	VBP
9936	4268	13	carefully	carefully	RB
9936	4268	14	,	,	,
9936	4268	15	and	and	CC
9936	4268	16	brown	brown	JJ
9936	4268	17	on	on	IN
9936	4268	18	the	the	DT
9936	4268	19	other	other	JJ
9936	4268	20	side	side	NN
9936	4268	21	.	.	.
9936	4269	1	When	when	WRB
9936	4269	2	done	do	VBN
9936	4269	3	,	,	,
9936	4269	4	remove	remove	VB
9936	4269	5	from	from	IN
9936	4269	6	the	the	DT
9936	4269	7	pan	pan	NN
9936	4269	8	.	.	.
9936	4270	1	Add	add	NN
9936	4270	2	2	2	CD
9936	4270	3	tablespoonfuls	tablespoonful	NNS
9936	4270	4	of	of	IN
9936	4270	5	flour	flour	NN
9936	4270	6	to	to	IN
9936	4270	7	the	the	DT
9936	4270	8	fat	fat	NN
9936	4270	9	that	that	WDT
9936	4270	10	remains	remain	VBZ
9936	4270	11	in	in	IN
9936	4270	12	the	the	DT
9936	4270	13	pan	pan	NN
9936	4270	14	,	,	,
9936	4270	15	and	and	CC
9936	4270	16	stir	stir	VB
9936	4270	17	until	until	IN
9936	4270	18	the	the	DT
9936	4270	19	flour	flour	NN
9936	4270	20	becomes	become	VBZ
9936	4270	21	light	light	JJ
9936	4270	22	brown	brown	NNP
9936	4270	23	.	.	.
9936	4271	1	Add	Add	NNP
9936	4271	2	1	1	CD
9936	4271	3	-	-	SYM
9936	4271	4	1/2	1/2	CD
9936	4271	5	cupfuls	cupful	NNS
9936	4271	6	of	of	IN
9936	4271	7	milk	milk	NN
9936	4271	8	and	and	CC
9936	4271	9	stir	stir	VB
9936	4271	10	until	until	IN
9936	4271	11	thick	thick	JJ
9936	4271	12	.	.	.
9936	4272	1	Place	place	VB
9936	4272	2	the	the	DT
9936	4272	3	slices	slice	NNS
9936	4272	4	of	of	IN
9936	4272	5	tomato	tomato	NN
9936	4272	6	on	on	IN
9936	4272	7	freshly	freshly	RB
9936	4272	8	toasted	toast	VBN
9936	4272	9	bread	bread	NN
9936	4272	10	and	and	CC
9936	4272	11	pour	pour	VB
9936	4272	12	the	the	DT
9936	4272	13	sauce	sauce	NN
9936	4272	14	over	over	IN
9936	4272	15	them	-PRON-	PRP
9936	4272	16	.	.	.
9936	4273	1	TURNIPS	turnip	NNS
9936	4273	2	AND	and	CC
9936	4273	3	THEIR	their	NN
9936	4273	4	PREPARATION	preparation	NN
9936	4273	5	122	122	CD
9936	4273	6	.	.	.
9936	4274	1	TURNIPS	turnip	NNS
9936	4274	2	,	,	,
9936	4274	3	which	which	WDT
9936	4274	4	are	be	VBP
9936	4274	5	a	a	DT
9936	4274	6	root	root	NN
9936	4274	7	vegetable	vegetable	NN
9936	4274	8	,	,	,
9936	4274	9	occur	occur	VBP
9936	4274	10	in	in	IN
9936	4274	11	two	two	CD
9936	4274	12	varieties	variety	NNS
9936	4274	13	,	,	,
9936	4274	14	_	_	NNP
9936	4274	15	white	white	JJ
9936	4274	16	_	_	NNP
9936	4274	17	and	and	CC
9936	4274	18	_	_	NNP
9936	4274	19	yellow	yellow	JJ
9936	4274	20	_	_	NNP
9936	4274	21	.	.	.
9936	4275	1	The	the	DT
9936	4275	2	white	white	JJ
9936	4275	3	ones	one	NNS
9936	4275	4	are	be	VBP
9936	4275	5	commonly	commonly	RB
9936	4275	6	known	know	VBN
9936	4275	7	as	as	IN
9936	4275	8	_	_	NNP
9936	4275	9	turnips	turnip	NNS
9936	4275	10	_	_	NNP
9936	4275	11	and	and	CC
9936	4275	12	the	the	DT
9936	4275	13	yellow	yellow	JJ
9936	4275	14	ones	one	NNS
9936	4275	15	are	be	VBP
9936	4275	16	called	call	VBN
9936	4275	17	_	_	NNP
9936	4275	18	rutabagas	rutabagas	NNP
9936	4275	19	_	_	NNP
9936	4275	20	.	.	.
9936	4276	1	Although	although	IN
9936	4276	2	differing	differ	VBG
9936	4276	3	in	in	IN
9936	4276	4	color	color	NN
9936	4276	5	,	,	,
9936	4276	6	both	both	DT
9936	4276	7	varieties	variety	NNS
9936	4276	8	have	have	VBP
9936	4276	9	much	much	RB
9936	4276	10	the	the	DT
9936	4276	11	same	same	JJ
9936	4276	12	flavor	flavor	NN
9936	4276	13	and	and	CC
9936	4276	14	may	may	MD
9936	4276	15	be	be	VB
9936	4276	16	prepared	prepare	VBN
9936	4276	17	in	in	IN
9936	4276	18	the	the	DT
9936	4276	19	same	same	JJ
9936	4276	20	ways	way	NNS
9936	4276	21	.	.	.
9936	4277	1	Therefore	therefore	RB
9936	4277	2	,	,	,
9936	4277	3	whenever	whenever	WRB
9936	4277	4	a	a	DT
9936	4277	5	recipe	recipe	NN
9936	4277	6	calls	call	VBZ
9936	4277	7	for	for	IN
9936	4277	8	turnips	turnip	NNS
9936	4277	9	,	,	,
9936	4277	10	rutabagas	rutabagas	NNP
9936	4277	11	may	may	MD
9936	4277	12	be	be	VB
9936	4277	13	used	use	VBN
9936	4277	14	as	as	RB
9936	4277	15	well	well	RB
9936	4277	16	.	.	.
9936	4278	1	123	123	CD
9936	4278	2	.	.	.
9936	4279	1	In	in	IN
9936	4279	2	food	food	NN
9936	4279	3	value	value	NN
9936	4279	4	,	,	,
9936	4279	5	turnips	turnip	NNS
9936	4279	6	are	be	VBP
9936	4279	7	similar	similar	JJ
9936	4279	8	to	to	IN
9936	4279	9	beets	beet	NNS
9936	4279	10	,	,	,
9936	4279	11	carrots	carrot	NNS
9936	4279	12	,	,	,
9936	4279	13	and	and	CC
9936	4279	14	parsnips	parsnip	NNS
9936	4279	15	.	.	.
9936	4280	1	They	-PRON-	PRP
9936	4280	2	have	have	VBP
9936	4280	3	a	a	DT
9936	4280	4	strong	strong	JJ
9936	4280	5	flavor	flavor	NN
9936	4280	6	,	,	,
9936	4280	7	which	which	WDT
9936	4280	8	is	be	VBZ
9936	4280	9	disliked	dislike	VBN
9936	4280	10	by	by	IN
9936	4280	11	many	many	JJ
9936	4280	12	persons	person	NNS
9936	4280	13	and	and	CC
9936	4280	14	disagrees	disagree	NNS
9936	4280	15	with	with	IN
9936	4280	16	some	some	DT
9936	4280	17	.	.	.
9936	4281	1	However	however	RB
9936	4281	2	,	,	,
9936	4281	3	much	much	JJ
9936	4281	4	of	of	IN
9936	4281	5	this	this	DT
9936	4281	6	can	can	MD
9936	4281	7	be	be	VB
9936	4281	8	dissipated	dissipate	VBN
9936	4281	9	by	by	IN
9936	4281	10	cooking	cook	VBG
9936	4281	11	them	-PRON-	PRP
9936	4281	12	with	with	IN
9936	4281	13	the	the	DT
9936	4281	14	cover	cover	NN
9936	4281	15	of	of	IN
9936	4281	16	the	the	DT
9936	4281	17	kettle	kettle	NN
9936	4281	18	removed	remove	VBN
9936	4281	19	,	,	,
9936	4281	20	so	so	IN
9936	4281	21	that	that	IN
9936	4281	22	when	when	WRB
9936	4281	23	properly	properly	RB
9936	4281	24	prepared	prepare	VBD
9936	4281	25	they	-PRON-	PRP
9936	4281	26	furnish	furnish	VBP
9936	4281	27	a	a	DT
9936	4281	28	pleasant	pleasant	JJ
9936	4281	29	variety	variety	NN
9936	4281	30	to	to	IN
9936	4281	31	the	the	DT
9936	4281	32	winter	winter	NN
9936	4281	33	menu	menu	NN
9936	4281	34	.	.	.
9936	4282	1	They	-PRON-	PRP
9936	4282	2	have	have	VBP
9936	4282	3	good	good	JJ
9936	4282	4	storing	store	VBG
9936	4282	5	qualities	quality	NNS
9936	4282	6	and	and	CC
9936	4282	7	can	can	MD
9936	4282	8	be	be	VB
9936	4282	9	kept	keep	VBN
9936	4282	10	very	very	RB
9936	4282	11	easily	easily	RB
9936	4282	12	through	through	IN
9936	4282	13	the	the	DT
9936	4282	14	winter	winter	NN
9936	4282	15	.	.	.
9936	4283	1	Toward	toward	IN
9936	4283	2	spring	spring	NN
9936	4283	3	it	-PRON-	PRP
9936	4283	4	is	be	VBZ
9936	4283	5	more	more	RBR
9936	4283	6	difficult	difficult	JJ
9936	4283	7	to	to	TO
9936	4283	8	cook	cook	VB
9936	4283	9	them	-PRON-	PRP
9936	4283	10	soft	soft	JJ
9936	4283	11	,	,	,
9936	4283	12	as	as	IN
9936	4283	13	the	the	DT
9936	4283	14	cellulose	cellulose	NN
9936	4283	15	in	in	IN
9936	4283	16	them	-PRON-	PRP
9936	4283	17	becomes	become	VBZ
9936	4283	18	harder	hard	JJR
9936	4283	19	and	and	CC
9936	4283	20	they	-PRON-	PRP
9936	4283	21	are	be	VBP
9936	4283	22	likely	likely	JJ
9936	4283	23	to	to	TO
9936	4283	24	develop	develop	VB
9936	4283	25	woody	woody	NN
9936	4283	26	fiber	fiber	NN
9936	4283	27	.	.	.
9936	4284	1	124	124	CD
9936	4284	2	.	.	.
9936	4285	1	In	in	IN
9936	4285	2	preparing	prepare	VBG
9936	4285	3	turnips	turnip	NNS
9936	4285	4	for	for	IN
9936	4285	5	cooking	cooking	NN
9936	4285	6	,	,	,
9936	4285	7	scrub	scrub	VBD
9936	4285	8	them	-PRON-	PRP
9936	4285	9	until	until	IN
9936	4285	10	thoroughly	thoroughly	RB
9936	4285	11	clean	clean	JJ
9936	4285	12	and	and	CC
9936	4285	13	then	then	RB
9936	4285	14	peel	peel	VBP
9936	4285	15	,	,	,
9936	4285	16	wasting	waste	VBG
9936	4285	17	no	no	DT
9936	4285	18	more	more	JJR
9936	4285	19	of	of	IN
9936	4285	20	the	the	DT
9936	4285	21	vegetable	vegetable	NN
9936	4285	22	than	than	IN
9936	4285	23	is	be	VBZ
9936	4285	24	necessary	necessary	JJ
9936	4285	25	.	.	.
9936	4286	1	They	-PRON-	PRP
9936	4286	2	may	may	MD
9936	4286	3	then	then	RB
9936	4286	4	be	be	VB
9936	4286	5	cut	cut	VBN
9936	4286	6	up	up	RP
9936	4286	7	as	as	IN
9936	4286	8	desired	desire	VBN
9936	4286	9	for	for	IN
9936	4286	10	the	the	DT
9936	4286	11	recipe	recipe	NN
9936	4286	12	to	to	TO
9936	4286	13	be	be	VB
9936	4286	14	prepared	prepare	VBN
9936	4286	15	.	.	.
9936	4287	1	125	125	CD
9936	4287	2	.	.	.
9936	4288	1	STEWED	STEWED	NNP
9936	4288	2	TURNIPS.--When	turnips.--when	RB
9936	4288	3	turnips	turnip	NNS
9936	4288	4	are	be	VBP
9936	4288	5	stewed	stew	VBN
9936	4288	6	until	until	IN
9936	4288	7	tender	tender	NN
9936	4288	8	and	and	CC
9936	4288	9	then	then	RB
9936	4288	10	seasoned	season	VBN
9936	4288	11	with	with	IN
9936	4288	12	salt	salt	NN
9936	4288	13	and	and	CC
9936	4288	14	pepper	pepper	NN
9936	4288	15	and	and	CC
9936	4288	16	flavored	flavor	VBN
9936	4288	17	with	with	IN
9936	4288	18	butter	butter	NN
9936	4288	19	they	-PRON-	PRP
9936	4288	20	form	form	VBP
9936	4288	21	a	a	DT
9936	4288	22	very	very	RB
9936	4288	23	palatable	palatable	JJ
9936	4288	24	dish	dish	NN
9936	4288	25	.	.	.
9936	4289	1	To	to	TO
9936	4289	2	prepare	prepare	VB
9936	4289	3	them	-PRON-	PRP
9936	4289	4	in	in	IN
9936	4289	5	this	this	DT
9936	4289	6	way	way	NN
9936	4289	7	,	,	,
9936	4289	8	select	select	VB
9936	4289	9	the	the	DT
9936	4289	10	desired	desire	VBN
9936	4289	11	number	number	NN
9936	4289	12	,	,	,
9936	4289	13	scrub	scrub	VB
9936	4289	14	them	-PRON-	PRP
9936	4289	15	until	until	IN
9936	4289	16	clean	clean	JJ
9936	4289	17	,	,	,
9936	4289	18	and	and	CC
9936	4289	19	then	then	RB
9936	4289	20	peel	peel	VB
9936	4289	21	them	-PRON-	PRP
9936	4289	22	.	.	.
9936	4290	1	Cut	cut	VB
9936	4290	2	them	-PRON-	PRP
9936	4290	3	into	into	IN
9936	4290	4	dice	dice	NNS
9936	4290	5	about	about	RB
9936	4290	6	1/2	1/2	CD
9936	4290	7	inch	inch	NN
9936	4290	8	in	in	IN
9936	4290	9	size	size	NN
9936	4290	10	,	,	,
9936	4290	11	and	and	CC
9936	4290	12	put	put	VBD
9936	4290	13	these	these	DT
9936	4290	14	to	to	TO
9936	4290	15	cook	cook	VB
9936	4290	16	in	in	RP
9936	4290	17	boiling	boil	VBG
9936	4290	18	salted	salt	VBN
9936	4290	19	water	water	NN
9936	4290	20	,	,	,
9936	4290	21	allowing	allow	VBG
9936	4290	22	the	the	DT
9936	4290	23	cover	cover	NN
9936	4290	24	to	to	TO
9936	4290	25	remain	remain	VB
9936	4290	26	off	off	IN
9936	4290	27	the	the	DT
9936	4290	28	kettle	kettle	NN
9936	4290	29	during	during	IN
9936	4290	30	the	the	DT
9936	4290	31	cooking	cooking	NN
9936	4290	32	.	.	.
9936	4291	1	Cook	cook	VB
9936	4291	2	until	until	IN
9936	4291	3	they	-PRON-	PRP
9936	4291	4	may	may	MD
9936	4291	5	be	be	VB
9936	4291	6	easily	easily	RB
9936	4291	7	pierced	pierce	VBN
9936	4291	8	with	with	IN
9936	4291	9	a	a	DT
9936	4291	10	fork	fork	NN
9936	4291	11	and	and	CC
9936	4291	12	drain	drain	VB
9936	4291	13	the	the	DT
9936	4291	14	water	water	NN
9936	4291	15	from	from	IN
9936	4291	16	them	-PRON-	PRP
9936	4291	17	.	.	.
9936	4292	1	Season	season	NN
9936	4292	2	with	with	IN
9936	4292	3	additional	additional	JJ
9936	4292	4	salt	salt	NN
9936	4292	5	,	,	,
9936	4292	6	if	if	IN
9936	4292	7	necessary	necessary	JJ
9936	4292	8	,	,	,
9936	4292	9	and	and	CC
9936	4292	10	with	with	IN
9936	4292	11	pepper	pepper	NN
9936	4292	12	,	,	,
9936	4292	13	and	and	CC
9936	4292	14	add	add	VB
9936	4292	15	1	1	CD
9936	4292	16	tablespoonful	tablespoonful	NN
9936	4292	17	of	of	IN
9936	4292	18	butter	butter	NN
9936	4292	19	for	for	IN
9936	4292	20	each	each	DT
9936	4292	21	four	four	CD
9936	4292	22	persons	person	NNS
9936	4292	23	to	to	TO
9936	4292	24	be	be	VB
9936	4292	25	served	serve	VBN
9936	4292	26	.	.	.
9936	4293	1	Allow	allow	VB
9936	4293	2	the	the	DT
9936	4293	3	butter	butter	NN
9936	4293	4	to	to	IN
9936	4293	5	melt	melt	VB
9936	4293	6	and	and	CC
9936	4293	7	serve	serve	VB
9936	4293	8	hot	hot	JJ
9936	4293	9	.	.	.
9936	4294	1	126	126	CD
9936	4294	2	.	.	.
9936	4295	1	MASHED	mashed	JJ
9936	4295	2	TURNIPS.--Turnips	turnips.--turnip	NNS
9936	4295	3	,	,	,
9936	4295	4	like	like	IN
9936	4295	5	potatoes	potato	NNS
9936	4295	6	,	,	,
9936	4295	7	are	be	VBP
9936	4295	8	a	a	DT
9936	4295	9	very	very	RB
9936	4295	10	good	good	JJ
9936	4295	11	vegetable	vegetable	NN
9936	4295	12	to	to	IN
9936	4295	13	mash	mash	NN
9936	4295	14	.	.	.
9936	4296	1	Prepare	prepare	VB
9936	4296	2	the	the	DT
9936	4296	3	desired	desire	VBN
9936	4296	4	number	number	NN
9936	4296	5	in	in	IN
9936	4296	6	the	the	DT
9936	4296	7	manner	manner	NN
9936	4296	8	explained	explain	VBN
9936	4296	9	in	in	IN
9936	4296	10	Art	art	NN
9936	4296	11	.	.	.
9936	4297	1	125	125	CD
9936	4297	2	.	.	.
9936	4298	1	Cook	cook	VB
9936	4298	2	in	in	IN
9936	4298	3	boiling	boil	VBG
9936	4298	4	salted	salted	JJ
9936	4298	5	water	water	NN
9936	4298	6	with	with	IN
9936	4298	7	the	the	DT
9936	4298	8	kettle	kettle	NN
9936	4298	9	cover	cover	NN
9936	4298	10	removed	remove	VBN
9936	4298	11	.	.	.
9936	4299	1	When	when	WRB
9936	4299	2	tender	tender	VB
9936	4299	3	enough	enough	RB
9936	4299	4	to	to	TO
9936	4299	5	be	be	VB
9936	4299	6	mashed	mash	VBN
9936	4299	7	easily	easily	RB
9936	4299	8	,	,	,
9936	4299	9	drain	drain	VB
9936	4299	10	the	the	DT
9936	4299	11	water	water	NN
9936	4299	12	from	from	IN
9936	4299	13	them	-PRON-	PRP
9936	4299	14	,	,	,
9936	4299	15	mash	mash	NN
9936	4299	16	with	with	IN
9936	4299	17	a	a	DT
9936	4299	18	potato	potato	NN
9936	4299	19	masher	masher	NN
9936	4299	20	,	,	,
9936	4299	21	and	and	CC
9936	4299	22	season	season	NN
9936	4299	23	with	with	IN
9936	4299	24	additional	additional	JJ
9936	4299	25	salt	salt	NN
9936	4299	26	if	if	IN
9936	4299	27	necessary	necessary	JJ
9936	4299	28	and	and	CC
9936	4299	29	with	with	IN
9936	4299	30	pepper	pepper	NN
9936	4299	31	and	and	CC
9936	4299	32	butter	butter	NN
9936	4299	33	.	.	.
9936	4300	1	Allow	allow	VB
9936	4300	2	the	the	DT
9936	4300	3	butter	butter	NN
9936	4300	4	to	to	IN
9936	4300	5	melt	melt	VB
9936	4300	6	and	and	CC
9936	4300	7	serve	serve	VB
9936	4300	8	hot	hot	JJ
9936	4300	9	.	.	.
9936	4301	1	127	127	CD
9936	4301	2	.	.	.
9936	4302	1	CREAMED	creamed	JJ
9936	4302	2	TURNIPS.--Turnips	turnips.--turnip	NNS
9936	4302	3	,	,	,
9936	4302	4	both	both	CC
9936	4302	5	yellow	yellow	JJ
9936	4302	6	and	and	CC
9936	4302	7	white	white	JJ
9936	4302	8	,	,	,
9936	4302	9	make	make	VBP
9936	4302	10	an	an	DT
9936	4302	11	excellent	excellent	JJ
9936	4302	12	dish	dish	NN
9936	4302	13	when	when	WRB
9936	4302	14	dressed	dress	VBN
9936	4302	15	with	with	IN
9936	4302	16	a	a	DT
9936	4302	17	cream	cream	NN
9936	4302	18	sauce	sauce	NN
9936	4302	19	.	.	.
9936	4303	1	Prepare	prepare	VB
9936	4303	2	the	the	DT
9936	4303	3	desired	desire	VBN
9936	4303	4	number	number	NN
9936	4303	5	of	of	IN
9936	4303	6	turnips	turnip	NNS
9936	4303	7	by	by	IN
9936	4303	8	cleaning	clean	VBG
9936	4303	9	and	and	CC
9936	4303	10	peeling	peel	VBG
9936	4303	11	them	-PRON-	PRP
9936	4303	12	and	and	CC
9936	4303	13	cutting	cut	VBG
9936	4303	14	them	-PRON-	PRP
9936	4303	15	into	into	IN
9936	4303	16	dice	dice	NNS
9936	4303	17	about	about	RB
9936	4303	18	1/2	1/2	CD
9936	4303	19	inch	inch	NN
9936	4303	20	in	in	IN
9936	4303	21	size	size	NN
9936	4303	22	.	.	.
9936	4304	1	Cook	cook	VB
9936	4304	2	until	until	IN
9936	4304	3	tender	tender	NN
9936	4304	4	in	in	IN
9936	4304	5	boiling	boil	VBG
9936	4304	6	salted	salt	VBN
9936	4304	7	water	water	NN
9936	4304	8	and	and	CC
9936	4304	9	drain	drain	NN
9936	4304	10	.	.	.
9936	4305	1	Prepare	prepare	VB
9936	4305	2	a	a	DT
9936	4305	3	medium	medium	JJ
9936	4305	4	white	white	JJ
9936	4305	5	sauce	sauce	NN
9936	4305	6	and	and	CC
9936	4305	7	pour	pour	VB
9936	4305	8	over	over	IN
9936	4305	9	the	the	DT
9936	4305	10	turnips	turnip	NNS
9936	4305	11	.	.	.
9936	4306	1	Serve	serve	VB
9936	4306	2	hot	hot	JJ
9936	4306	3	.	.	.
9936	4307	1	VEGETABLE	VEGETABLE	NNP
9936	4307	2	COMBINATIONS	COMBINATIONS	NNP
9936	4307	3	128	128	CD
9936	4307	4	.	.	.
9936	4308	1	The	the	DT
9936	4308	2	recipes	recipe	NNS
9936	4308	3	given	give	VBN
9936	4308	4	for	for	IN
9936	4308	5	the	the	DT
9936	4308	6	various	various	JJ
9936	4308	7	kinds	kind	NNS
9936	4308	8	of	of	IN
9936	4308	9	vegetables	vegetable	NNS
9936	4308	10	pertain	pertain	VBP
9936	4308	11	in	in	IN
9936	4308	12	most	most	JJS
9936	4308	13	cases	case	NNS
9936	4308	14	to	to	TO
9936	4308	15	merely	merely	RB
9936	4308	16	one	one	CD
9936	4308	17	vegetable	vegetable	NN
9936	4308	18	,	,	,
9936	4308	19	and	and	CC
9936	4308	20	this	this	DT
9936	4308	21	is	be	VBZ
9936	4308	22	the	the	DT
9936	4308	23	way	way	NN
9936	4308	24	in	in	IN
9936	4308	25	which	which	WDT
9936	4308	26	this	this	DT
9936	4308	27	food	food	NN
9936	4308	28	is	be	VBZ
9936	4308	29	usually	usually	RB
9936	4308	30	prepared	prepare	VBN
9936	4308	31	.	.	.
9936	4309	1	However	however	RB
9936	4309	2	,	,	,
9936	4309	3	there	there	EX
9936	4309	4	are	be	VBP
9936	4309	5	times	time	NNS
9936	4309	6	when	when	WRB
9936	4309	7	it	-PRON-	PRP
9936	4309	8	is	be	VBZ
9936	4309	9	an	an	DT
9936	4309	10	advantage	advantage	NN
9936	4309	11	to	to	TO
9936	4309	12	combine	combine	VB
9936	4309	13	two	two	CD
9936	4309	14	or	or	CC
9936	4309	15	more	more	JJR
9936	4309	16	vegetables	vegetable	NNS
9936	4309	17	.	.	.
9936	4310	1	For	for	IN
9936	4310	2	instance	instance	NN
9936	4310	3	,	,	,
9936	4310	4	it	-PRON-	PRP
9936	4310	5	is	be	VBZ
9936	4310	6	sometimes	sometimes	RB
9936	4310	7	desired	desire	VBN
9936	4310	8	to	to	TO
9936	4310	9	give	give	VB
9936	4310	10	additional	additional	JJ
9936	4310	11	variety	variety	NN
9936	4310	12	to	to	IN
9936	4310	13	the	the	DT
9936	4310	14	menu	menu	NN
9936	4310	15	or	or	CC
9936	4310	16	to	to	TO
9936	4310	17	utilize	utilize	VB
9936	4310	18	small	small	JJ
9936	4310	19	quantities	quantity	NNS
9936	4310	20	of	of	IN
9936	4310	21	vegetable	vegetable	NN
9936	4310	22	that	that	WDT
9936	4310	23	alone	alone	RB
9936	4310	24	would	would	MD
9936	4310	25	not	not	RB
9936	4310	26	be	be	VB
9936	4310	27	sufficient	sufficient	JJ
9936	4310	28	to	to	TO
9936	4310	29	serve	serve	VB
9936	4310	30	the	the	DT
9936	4310	31	family	family	NN
9936	4310	32	.	.	.
9936	4311	1	Then	then	RB
9936	4311	2	,	,	,
9936	4311	3	again	again	RB
9936	4311	4	,	,	,
9936	4311	5	two	two	CD
9936	4311	6	vegetables	vegetable	NNS
9936	4311	7	are	be	VBP
9936	4311	8	often	often	RB
9936	4311	9	prepared	prepared	JJ
9936	4311	10	together	together	RB
9936	4311	11	in	in	IN
9936	4311	12	order	order	NN
9936	4311	13	to	to	TO
9936	4311	14	obtain	obtain	VB
9936	4311	15	an	an	DT
9936	4311	16	attractive	attractive	JJ
9936	4311	17	color	color	NN
9936	4311	18	combination	combination	NN
9936	4311	19	.	.	.
9936	4312	1	In	in	IN
9936	4312	2	view	view	NN
9936	4312	3	of	of	IN
9936	4312	4	these	these	DT
9936	4312	5	facts	fact	NNS
9936	4312	6	,	,	,
9936	4312	7	several	several	JJ
9936	4312	8	recipes	recipe	NNS
9936	4312	9	for	for	IN
9936	4312	10	the	the	DT
9936	4312	11	most	most	RBS
9936	4312	12	usual	usual	JJ
9936	4312	13	combinations	combination	NNS
9936	4312	14	of	of	IN
9936	4312	15	vegetables	vegetable	NNS
9936	4312	16	are	be	VBP
9936	4312	17	here	here	RB
9936	4312	18	given	give	VBN
9936	4312	19	,	,	,
9936	4312	20	so	so	IN
9936	4312	21	that	that	IN
9936	4312	22	the	the	DT
9936	4312	23	housewife	housewife	NN
9936	4312	24	may	may	MD
9936	4312	25	not	not	RB
9936	4312	26	be	be	VB
9936	4312	27	at	at	IN
9936	4312	28	a	a	DT
9936	4312	29	loss	loss	NN
9936	4312	30	when	when	WRB
9936	4312	31	she	-PRON-	PRP
9936	4312	32	wishes	wish	VBZ
9936	4312	33	to	to	TO
9936	4312	34	combine	combine	VB
9936	4312	35	two	two	CD
9936	4312	36	or	or	CC
9936	4312	37	more	more	JJR
9936	4312	38	vegetables	vegetable	NNS
9936	4312	39	.	.	.
9936	4313	1	It	-PRON-	PRP
9936	4313	2	must	must	MD
9936	4313	3	not	not	RB
9936	4313	4	be	be	VB
9936	4313	5	thought	think	VBN
9936	4313	6	that	that	IN
9936	4313	7	these	these	DT
9936	4313	8	are	be	VBP
9936	4313	9	the	the	DT
9936	4313	10	only	only	JJ
9936	4313	11	combinations	combination	NNS
9936	4313	12	that	that	WDT
9936	4313	13	can	can	MD
9936	4313	14	be	be	VB
9936	4313	15	prepared	prepare	VBN
9936	4313	16	,	,	,
9936	4313	17	for	for	IN
9936	4313	18	often	often	RB
9936	4313	19	vegetables	vegetable	NNS
9936	4313	20	can	can	MD
9936	4313	21	be	be	VB
9936	4313	22	combined	combine	VBN
9936	4313	23	to	to	TO
9936	4313	24	suit	suit	VB
9936	4313	25	the	the	DT
9936	4313	26	housewife	housewife	NN
9936	4313	27	's	's	POS
9936	4313	28	taste	taste	NN
9936	4313	29	and	and	CC
9936	4313	30	needs	need	NNS
9936	4313	31	.	.	.
9936	4314	1	129	129	CD
9936	4314	2	.	.	.
9936	4315	1	CARROTS	CARROTS	NNP
9936	4315	2	AND	and	CC
9936	4315	3	PEAS.--If	PEAS.--If	NNP
9936	4315	4	an	an	DT
9936	4315	5	attractive	attractive	JJ
9936	4315	6	combination	combination	NN
9936	4315	7	,	,	,
9936	4315	8	as	as	RB
9936	4315	9	well	well	RB
9936	4315	10	as	as	IN
9936	4315	11	an	an	DT
9936	4315	12	appetizing	appetize	VBG
9936	4315	13	dish	dish	NN
9936	4315	14	,	,	,
9936	4315	15	is	be	VBZ
9936	4315	16	desired	desire	VBN
9936	4315	17	,	,	,
9936	4315	18	carrots	carrot	NNS
9936	4315	19	and	and	CC
9936	4315	20	peas	pea	NNS
9936	4315	21	should	should	MD
9936	4315	22	be	be	VB
9936	4315	23	prepared	prepare	VBN
9936	4315	24	together	together	RB
9936	4315	25	and	and	CC
9936	4315	26	served	serve	VBD
9936	4315	27	with	with	IN
9936	4315	28	butter	butter	NN
9936	4315	29	or	or	CC
9936	4315	30	a	a	DT
9936	4315	31	vegetable	vegetable	NN
9936	4315	32	or	or	CC
9936	4315	33	a	a	DT
9936	4315	34	cream	cream	NN
9936	4315	35	sauce	sauce	NN
9936	4315	36	.	.	.
9936	4316	1	This	this	DT
9936	4316	2	combination	combination	NN
9936	4316	3	may	may	MD
9936	4316	4	be	be	VB
9936	4316	5	served	serve	VBN
9936	4316	6	plain	plain	JJ
9936	4316	7	,	,	,
9936	4316	8	but	but	CC
9936	4316	9	if	if	IN
9936	4316	10	there	there	EX
9936	4316	11	are	be	VBP
9936	4316	12	any	any	DT
9936	4316	13	mashed	mashed	JJ
9936	4316	14	potatoes	potato	NNS
9936	4316	15	on	on	IN
9936	4316	16	hand	hand	NN
9936	4316	17	and	and	CC
9936	4316	18	an	an	DT
9936	4316	19	attractive	attractive	JJ
9936	4316	20	dish	dish	NN
9936	4316	21	is	be	VBZ
9936	4316	22	desired	desire	VBN
9936	4316	23	,	,	,
9936	4316	24	it	-PRON-	PRP
9936	4316	25	may	may	MD
9936	4316	26	be	be	VB
9936	4316	27	served	serve	VBN
9936	4316	28	in	in	IN
9936	4316	29	potato	potato	NN
9936	4316	30	rosettes	rosette	NNS
9936	4316	31	,	,	,
9936	4316	32	as	as	IN
9936	4316	33	shown	show	VBN
9936	4316	34	in	in	IN
9936	4316	35	Fig	Fig	NNP
9936	4316	36	.	.	.
9936	4317	1	21	21	CD
9936	4317	2	.	.	.
9936	4318	1	Clean	clean	JJ
9936	4318	2	and	and	CC
9936	4318	3	scrape	scrape	VB
9936	4318	4	the	the	DT
9936	4318	5	desired	desire	VBN
9936	4318	6	number	number	NN
9936	4318	7	of	of	IN
9936	4318	8	young	young	JJ
9936	4318	9	,	,	,
9936	4318	10	tender	tender	JJ
9936	4318	11	carrots	carrot	NNS
9936	4318	12	,	,	,
9936	4318	13	and	and	CC
9936	4318	14	cut	cut	VB
9936	4318	15	them	-PRON-	PRP
9936	4318	16	into	into	IN
9936	4318	17	dice	dice	NNS
9936	4318	18	about	about	IN
9936	4318	19	the	the	DT
9936	4318	20	size	size	NN
9936	4318	21	of	of	IN
9936	4318	22	the	the	DT
9936	4318	23	peas	pea	NNS
9936	4318	24	that	that	WDT
9936	4318	25	are	be	VBP
9936	4318	26	to	to	TO
9936	4318	27	be	be	VB
9936	4318	28	used	use	VBN
9936	4318	29	.	.	.
9936	4319	1	Shell	Shell	NNP
9936	4319	2	an	an	DT
9936	4319	3	equal	equal	JJ
9936	4319	4	quantity	quantity	NN
9936	4319	5	of	of	IN
9936	4319	6	green	green	JJ
9936	4319	7	peas	pea	NNS
9936	4319	8	.	.	.
9936	4320	1	Put	put	VB
9936	4320	2	the	the	DT
9936	4320	3	two	two	CD
9936	4320	4	vegetables	vegetable	NNS
9936	4320	5	together	together	RB
9936	4320	6	in	in	IN
9936	4320	7	boiling	boil	VBG
9936	4320	8	salted	salt	VBN
9936	4320	9	water	water	NN
9936	4320	10	and	and	CC
9936	4320	11	cook	cook	NN
9936	4320	12	until	until	IN
9936	4320	13	tender	tender	NN
9936	4320	14	.	.	.
9936	4321	1	If	if	IN
9936	4321	2	there	there	EX
9936	4321	3	is	be	VBZ
9936	4321	4	any	any	DT
9936	4321	5	possibility	possibility	NN
9936	4321	6	that	that	IN
9936	4321	7	the	the	DT
9936	4321	8	carrots	carrot	NNS
9936	4321	9	will	will	MD
9936	4321	10	not	not	RB
9936	4321	11	cook	cook	VB
9936	4321	12	in	in	RP
9936	4321	13	as	as	IN
9936	4321	14	short	short	JJ
9936	4321	15	a	a	DT
9936	4321	16	period	period	NN
9936	4321	17	of	of	IN
9936	4321	18	time	time	NN
9936	4321	19	as	as	IN
9936	4321	20	the	the	DT
9936	4321	21	peas	pea	NNS
9936	4321	22	,	,	,
9936	4321	23	cook	cook	VB
9936	4321	24	them	-PRON-	PRP
9936	4321	25	for	for	IN
9936	4321	26	some	some	DT
9936	4321	27	time	time	NN
9936	4321	28	before	before	IN
9936	4321	29	adding	add	VBG
9936	4321	30	the	the	DT
9936	4321	31	peas	pea	NNS
9936	4321	32	.	.	.
9936	4322	1	When	when	WRB
9936	4322	2	tender	tender	NN
9936	4322	3	,	,	,
9936	4322	4	pour	pour	VB
9936	4322	5	off	off	RP
9936	4322	6	the	the	DT
9936	4322	7	water	water	NN
9936	4322	8	,	,	,
9936	4322	9	add	add	VB
9936	4322	10	additional	additional	JJ
9936	4322	11	salt	salt	NN
9936	4322	12	,	,	,
9936	4322	13	if	if	IN
9936	4322	14	necessary	necessary	JJ
9936	4322	15	,	,	,
9936	4322	16	and	and	CC
9936	4322	17	pepper	pepper	NN
9936	4322	18	,	,	,
9936	4322	19	and	and	CC
9936	4322	20	dress	dress	VB
9936	4322	21	with	with	IN
9936	4322	22	butter	butter	NN
9936	4322	23	or	or	CC
9936	4322	24	,	,	,
9936	4322	25	if	if	IN
9936	4322	26	preferred	prefer	VBN
9936	4322	27	,	,	,
9936	4322	28	with	with	IN
9936	4322	29	a	a	DT
9936	4322	30	vegetable	vegetable	NN
9936	4322	31	or	or	CC
9936	4322	32	a	a	DT
9936	4322	33	white	white	JJ
9936	4322	34	sauce	sauce	NN
9936	4322	35	.	.	.
9936	4323	1	Heat	heat	NN
9936	4323	2	through	through	IN
9936	4323	3	thoroughly	thoroughly	RB
9936	4323	4	and	and	CC
9936	4323	5	serve	serve	VB
9936	4323	6	.	.	.
9936	4324	1	[	[	-LRB-
9936	4324	2	Illustration	illustration	NN
9936	4324	3	:	:	:
9936	4324	4	FIG	FIG	NNP
9936	4324	5	.	.	.
9936	4325	1	21	21	LS
9936	4325	2	]	]	-RRB-
9936	4325	3	If	if	IN
9936	4325	4	it	-PRON-	PRP
9936	4325	5	is	be	VBZ
9936	4325	6	desired	desire	VBN
9936	4325	7	to	to	TO
9936	4325	8	serve	serve	VB
9936	4325	9	the	the	DT
9936	4325	10	carrots	carrot	NNS
9936	4325	11	and	and	CC
9936	4325	12	peas	pea	NNS
9936	4325	13	in	in	IN
9936	4325	14	the	the	DT
9936	4325	15	rosettes	rosette	NNS
9936	4325	16	mentioned	mention	VBN
9936	4325	17	,	,	,
9936	4325	18	force	force	NN
9936	4325	19	hot	hot	JJ
9936	4325	20	mashed	mashed	JJ
9936	4325	21	potato	potato	NN
9936	4325	22	through	through	IN
9936	4325	23	a	a	DT
9936	4325	24	pastry	pastry	NN
9936	4325	25	tube	tube	NN
9936	4325	26	and	and	CC
9936	4325	27	form	form	VB
9936	4325	28	the	the	DT
9936	4325	29	required	required	JJ
9936	4325	30	number	number	NN
9936	4325	31	of	of	IN
9936	4325	32	rosettes	rosette	NNS
9936	4325	33	on	on	IN
9936	4325	34	a	a	DT
9936	4325	35	platter	platter	NN
9936	4325	36	,	,	,
9936	4325	37	as	as	IN
9936	4325	38	shown	show	VBN
9936	4325	39	.	.	.
9936	4326	1	In	in	IN
9936	4326	2	the	the	DT
9936	4326	3	center	center	NN
9936	4326	4	of	of	IN
9936	4326	5	each	each	DT
9936	4326	6	rosette	rosette	NN
9936	4326	7	put	put	VBD
9936	4326	8	a	a	DT
9936	4326	9	spoonful	spoonful	JJ
9936	4326	10	or	or	CC
9936	4326	11	two	two	CD
9936	4326	12	of	of	IN
9936	4326	13	the	the	DT
9936	4326	14	carrots	carrot	NNS
9936	4326	15	and	and	CC
9936	4326	16	peas	pea	NNS
9936	4326	17	.	.	.
9936	4327	1	In	in	IN
9936	4327	2	case	case	NN
9936	4327	3	fresh	fresh	JJ
9936	4327	4	peas	pea	NNS
9936	4327	5	can	can	MD
9936	4327	6	not	not	RB
9936	4327	7	be	be	VB
9936	4327	8	secured	secure	VBN
9936	4327	9	,	,	,
9936	4327	10	canned	can	VBN
9936	4327	11	peas	pea	NNS
9936	4327	12	may	may	MD
9936	4327	13	be	be	VB
9936	4327	14	substituted	substitute	VBN
9936	4327	15	.	.	.
9936	4328	1	When	when	WRB
9936	4328	2	this	this	DT
9936	4328	3	is	be	VBZ
9936	4328	4	done	do	VBN
9936	4328	5	,	,	,
9936	4328	6	the	the	DT
9936	4328	7	carrots	carrot	NNS
9936	4328	8	should	should	MD
9936	4328	9	be	be	VB
9936	4328	10	cooked	cook	VBN
9936	4328	11	until	until	IN
9936	4328	12	tender	tender	NN
9936	4328	13	and	and	CC
9936	4328	14	the	the	DT
9936	4328	15	peas	pea	NNS
9936	4328	16	added	add	VBN
9936	4328	17	just	just	RB
9936	4328	18	before	before	IN
9936	4328	19	the	the	DT
9936	4328	20	sauce	sauce	NN
9936	4328	21	is	be	VBZ
9936	4328	22	poured	pour	VBN
9936	4328	23	over	over	RP
9936	4328	24	the	the	DT
9936	4328	25	vegetables	vegetable	NNS
9936	4328	26	.	.	.
9936	4329	1	130	130	CD
9936	4329	2	.	.	.
9936	4330	1	SUCCOTASH.--A	succotash.--a	LS
9936	4330	2	combination	combination	NN
9936	4330	3	of	of	IN
9936	4330	4	fresh	fresh	JJ
9936	4330	5	shelled	shelled	JJ
9936	4330	6	beans	bean	NNS
9936	4330	7	and	and	CC
9936	4330	8	sweet	sweet	JJ
9936	4330	9	corn	corn	NN
9936	4330	10	is	be	VBZ
9936	4330	11	known	know	VBN
9936	4330	12	as	as	IN
9936	4330	13	succotash	succotash	NN
9936	4330	14	.	.	.
9936	4331	1	To	to	TO
9936	4331	2	prepare	prepare	VB
9936	4331	3	this	this	DT
9936	4331	4	dish	dish	NN
9936	4331	5	,	,	,
9936	4331	6	shell	shell	VB
9936	4331	7	the	the	DT
9936	4331	8	beans	bean	NNS
9936	4331	9	and	and	CC
9936	4331	10	put	put	VB
9936	4331	11	them	-PRON-	PRP
9936	4331	12	to	to	TO
9936	4331	13	cook	cook	VB
9936	4331	14	in	in	RP
9936	4331	15	boiling	boil	VBG
9936	4331	16	salted	salt	VBN
9936	4331	17	water	water	NN
9936	4331	18	.	.	.
9936	4332	1	Cook	cook	VB
9936	4332	2	until	until	IN
9936	4332	3	they	-PRON-	PRP
9936	4332	4	are	be	VBP
9936	4332	5	tender	tender	JJ
9936	4332	6	and	and	CC
9936	4332	7	the	the	DT
9936	4332	8	water	water	NN
9936	4332	9	has	have	VBZ
9936	4332	10	boiled	boil	VBN
9936	4332	11	down	down	RP
9936	4332	12	until	until	IN
9936	4332	13	it	-PRON-	PRP
9936	4332	14	is	be	VBZ
9936	4332	15	greatly	greatly	RB
9936	4332	16	reduced	reduce	VBN
9936	4332	17	in	in	IN
9936	4332	18	quantity	quantity	NN
9936	4332	19	.	.	.
9936	4333	1	Then	then	RB
9936	4333	2	cut	cut	VB
9936	4333	3	an	an	DT
9936	4333	4	equal	equal	JJ
9936	4333	5	amount	amount	NN
9936	4333	6	of	of	IN
9936	4333	7	corn	corn	NN
9936	4333	8	from	from	IN
9936	4333	9	the	the	DT
9936	4333	10	cob	cob	NN
9936	4333	11	and	and	CC
9936	4333	12	add	add	VB
9936	4333	13	to	to	IN
9936	4333	14	the	the	DT
9936	4333	15	beans	bean	NNS
9936	4333	16	.	.	.
9936	4334	1	Cook	cook	VB
9936	4334	2	for	for	IN
9936	4334	3	a	a	DT
9936	4334	4	few	few	JJ
9936	4334	5	minutes	minute	NNS
9936	4334	6	longer	long	RBR
9936	4334	7	or	or	CC
9936	4334	8	until	until	IN
9936	4334	9	the	the	DT
9936	4334	10	water	water	NN
9936	4334	11	is	be	VBZ
9936	4334	12	sufficiently	sufficiently	RB
9936	4334	13	reduced	reduce	VBN
9936	4334	14	,	,	,
9936	4334	15	so	so	IN
9936	4334	16	that	that	IN
9936	4334	17	the	the	DT
9936	4334	18	combination	combination	NN
9936	4334	19	may	may	MD
9936	4334	20	be	be	VB
9936	4334	21	served	serve	VBN
9936	4334	22	without	without	IN
9936	4334	23	pouring	pour	VBG
9936	4334	24	any	any	DT
9936	4334	25	water	water	NN
9936	4334	26	off	off	RP
9936	4334	27	.	.	.
9936	4335	1	Dress	dress	VB
9936	4335	2	with	with	IN
9936	4335	3	butter	butter	NN
9936	4335	4	and	and	CC
9936	4335	5	season	season	NN
9936	4335	6	with	with	IN
9936	4335	7	pepper	pepper	NN
9936	4335	8	and	and	CC
9936	4335	9	,	,	,
9936	4335	10	if	if	IN
9936	4335	11	necessary	necessary	JJ
9936	4335	12	,	,	,
9936	4335	13	additional	additional	JJ
9936	4335	14	salt	salt	NN
9936	4335	15	.	.	.
9936	4336	1	During	during	IN
9936	4336	2	the	the	DT
9936	4336	3	winter	winter	NN
9936	4336	4	,	,	,
9936	4336	5	when	when	WRB
9936	4336	6	green	green	JJ
9936	4336	7	corn	corn	NN
9936	4336	8	and	and	CC
9936	4336	9	fresh	fresh	JJ
9936	4336	10	beans	bean	NNS
9936	4336	11	can	can	MD
9936	4336	12	not	not	RB
9936	4336	13	be	be	VB
9936	4336	14	secured	secure	VBN
9936	4336	15	,	,	,
9936	4336	16	succotash	succotash	JJ
9936	4336	17	can	can	MD
9936	4336	18	be	be	VB
9936	4336	19	made	make	VBN
9936	4336	20	by	by	IN
9936	4336	21	using	use	VBG
9936	4336	22	dried	dry	VBN
9936	4336	23	or	or	CC
9936	4336	24	canned	can	VBN
9936	4336	25	corn	corn	NN
9936	4336	26	and	and	CC
9936	4336	27	dried	dry	VBN
9936	4336	28	beans	bean	NNS
9936	4336	29	.	.	.
9936	4337	1	131	131	CD
9936	4337	2	.	.	.
9936	4338	1	CORN	CORN	NNS
9936	4338	2	AND	and	CC
9936	4338	3	TOMATOES.--A	TOMATOES.--A	NFP
9936	4338	4	somewhat	somewhat	RB
9936	4338	5	unusual	unusual	JJ
9936	4338	6	vegetable	vegetable	NN
9936	4338	7	combination	combination	NN
9936	4338	8	is	be	VBZ
9936	4338	9	made	make	VBN
9936	4338	10	by	by	IN
9936	4338	11	cooking	cook	VBG
9936	4338	12	tomatoes	tomato	NNS
9936	4338	13	and	and	CC
9936	4338	14	green	green	JJ
9936	4338	15	corn	corn	NN
9936	4338	16	together	together	RB
9936	4338	17	.	.	.
9936	4339	1	Prepare	prepare	VB
9936	4339	2	the	the	DT
9936	4339	3	desired	desire	VBN
9936	4339	4	number	number	NN
9936	4339	5	of	of	IN
9936	4339	6	tomatoes	tomato	NNS
9936	4339	7	in	in	IN
9936	4339	8	the	the	DT
9936	4339	9	usual	usual	JJ
9936	4339	10	way	way	NN
9936	4339	11	for	for	IN
9936	4339	12	stewing	stew	VBG
9936	4339	13	and	and	CC
9936	4339	14	cut	cut	VB
9936	4339	15	an	an	DT
9936	4339	16	equal	equal	JJ
9936	4339	17	amount	amount	NN
9936	4339	18	of	of	IN
9936	4339	19	sweet	sweet	JJ
9936	4339	20	corn	corn	NN
9936	4339	21	from	from	IN
9936	4339	22	the	the	DT
9936	4339	23	cob	cob	NN
9936	4339	24	.	.	.
9936	4340	1	Put	put	VB
9936	4340	2	the	the	DT
9936	4340	3	two	two	CD
9936	4340	4	vegetables	vegetable	NNS
9936	4340	5	together	together	RB
9936	4340	6	in	in	IN
9936	4340	7	a	a	DT
9936	4340	8	saucepan	saucepan	NN
9936	4340	9	and	and	CC
9936	4340	10	cook	cook	NN
9936	4340	11	until	until	IN
9936	4340	12	the	the	DT
9936	4340	13	tomatoes	tomato	NNS
9936	4340	14	are	be	VBP
9936	4340	15	well	well	RB
9936	4340	16	stewed	stew	VBN
9936	4340	17	.	.	.
9936	4341	1	Season	season	NN
9936	4341	2	with	with	IN
9936	4341	3	salt	salt	NN
9936	4341	4	,	,	,
9936	4341	5	pepper	pepper	NN
9936	4341	6	,	,	,
9936	4341	7	and	and	CC
9936	4341	8	sugar	sugar	NN
9936	4341	9	,	,	,
9936	4341	10	if	if	IN
9936	4341	11	desired	desire	VBN
9936	4341	12	,	,	,
9936	4341	13	and	and	CC
9936	4341	14	add	add	VB
9936	4341	15	a	a	DT
9936	4341	16	small	small	JJ
9936	4341	17	piece	piece	NN
9936	4341	18	of	of	IN
9936	4341	19	butter	butter	NN
9936	4341	20	.	.	.
9936	4342	1	Serve	serve	VB
9936	4342	2	hot	hot	JJ
9936	4342	3	.	.	.
9936	4343	1	132	132	CD
9936	4343	2	.	.	.
9936	4344	1	CORN	CORN	NNS
9936	4344	2	,	,	,
9936	4344	3	STRING	string	NN
9936	4344	4	BEANS	bean	NNS
9936	4344	5	,	,	,
9936	4344	6	AND	and	CC
9936	4344	7	TOMATOES.--Those	tomatoes.--those	DT
9936	4344	8	who	who	WP
9936	4344	9	care	care	VBP
9936	4344	10	for	for	IN
9936	4344	11	the	the	DT
9936	4344	12	combination	combination	NN
9936	4344	13	of	of	IN
9936	4344	14	corn	corn	NN
9936	4344	15	and	and	CC
9936	4344	16	tomatoes	tomato	NNS
9936	4344	17	will	will	MD
9936	4344	18	find	find	VB
9936	4344	19	beans	bean	NNS
9936	4344	20	a	a	DT
9936	4344	21	very	very	RB
9936	4344	22	agreeable	agreeable	JJ
9936	4344	23	addition	addition	NN
9936	4344	24	to	to	IN
9936	4344	25	this	this	DT
9936	4344	26	dish	dish	NN
9936	4344	27	.	.	.
9936	4345	1	Prepare	prepare	VB
9936	4345	2	the	the	DT
9936	4345	3	corn	corn	NN
9936	4345	4	and	and	CC
9936	4345	5	tomatoes	tomato	NNS
9936	4345	6	as	as	IN
9936	4345	7	explained	explain	VBN
9936	4345	8	in	in	IN
9936	4345	9	Art	art	NN
9936	4345	10	.	.	.
9936	4346	1	131	131	CD
9936	4346	2	,	,	,
9936	4346	3	and	and	CC
9936	4346	4	to	to	IN
9936	4346	5	them	-PRON-	PRP
9936	4346	6	add	add	VB
9936	4346	7	young	young	JJ
9936	4346	8	,	,	,
9936	4346	9	tender	tender	NN
9936	4346	10	string	string	NN
9936	4346	11	beans	bean	NNS
9936	4346	12	that	that	WDT
9936	4346	13	have	have	VBP
9936	4346	14	been	be	VBN
9936	4346	15	previously	previously	RB
9936	4346	16	cooked	cook	VBN
9936	4346	17	in	in	IN
9936	4346	18	boiling	boil	VBG
9936	4346	19	salted	salt	VBN
9936	4346	20	water	water	NN
9936	4346	21	.	.	.
9936	4347	1	Add	add	VB
9936	4347	2	the	the	DT
9936	4347	3	desired	desire	VBN
9936	4347	4	seasoning	seasoning	NN
9936	4347	5	and	and	CC
9936	4347	6	a	a	DT
9936	4347	7	small	small	JJ
9936	4347	8	amount	amount	NN
9936	4347	9	of	of	IN
9936	4347	10	butter	butter	NN
9936	4347	11	.	.	.
9936	4348	1	When	when	WRB
9936	4348	2	thoroughly	thoroughly	RB
9936	4348	3	heated	heat	VBN
9936	4348	4	,	,	,
9936	4348	5	serve	serve	VB
9936	4348	6	.	.	.
9936	4349	1	133	133	LS
9936	4349	2	.	.	.
9936	4350	1	PEAS	peas	NN
9936	4350	2	AND	and	CC
9936	4350	3	POTATOES.--As	potatoes.--as	NN
9936	4350	4	a	a	DT
9936	4350	5	rule	rule	NN
9936	4350	6	,	,	,
9936	4350	7	the	the	DT
9936	4350	8	first	first	JJ
9936	4350	9	green	green	JJ
9936	4350	10	peas	pea	NNS
9936	4350	11	and	and	CC
9936	4350	12	the	the	DT
9936	4350	13	first	first	JJ
9936	4350	14	new	new	JJ
9936	4350	15	potatoes	potato	NNS
9936	4350	16	come	come	VBP
9936	4350	17	into	into	IN
9936	4350	18	the	the	DT
9936	4350	19	market	market	NN
9936	4350	20	at	at	IN
9936	4350	21	about	about	IN
9936	4350	22	the	the	DT
9936	4350	23	same	same	JJ
9936	4350	24	time	time	NN
9936	4350	25	.	.	.
9936	4351	1	If	if	IN
9936	4351	2	a	a	DT
9936	4351	3	delicious	delicious	JJ
9936	4351	4	combination	combination	NN
9936	4351	5	is	be	VBZ
9936	4351	6	desired	desire	VBN
9936	4351	7	,	,	,
9936	4351	8	these	these	DT
9936	4351	9	two	two	CD
9936	4351	10	vegetables	vegetable	NNS
9936	4351	11	should	should	MD
9936	4351	12	be	be	VB
9936	4351	13	cooked	cook	VBN
9936	4351	14	together	together	RB
9936	4351	15	and	and	CC
9936	4351	16	then	then	RB
9936	4351	17	dressed	dress	VBN
9936	4351	18	in	in	IN
9936	4351	19	any	any	DT
9936	4351	20	desirable	desirable	JJ
9936	4351	21	way	way	NN
9936	4351	22	.	.	.
9936	4352	1	Select	select	VB
9936	4352	2	small	small	JJ
9936	4352	3	potatoes	potato	NNS
9936	4352	4	,	,	,
9936	4352	5	scrape	scrape	VBP
9936	4352	6	them	-PRON-	PRP
9936	4352	7	,	,	,
9936	4352	8	and	and	CC
9936	4352	9	put	put	VBD
9936	4352	10	them	-PRON-	PRP
9936	4352	11	to	to	TO
9936	4352	12	cook	cook	VB
9936	4352	13	in	in	RP
9936	4352	14	boiling	boil	VBG
9936	4352	15	salted	salt	VBN
9936	4352	16	water	water	NN
9936	4352	17	.	.	.
9936	4353	1	Shell	Shell	NNP
9936	4353	2	an	an	DT
9936	4353	3	equal	equal	JJ
9936	4353	4	amount	amount	NN
9936	4353	5	of	of	IN
9936	4353	6	green	green	JJ
9936	4353	7	peas	pea	NNS
9936	4353	8	,	,	,
9936	4353	9	and	and	CC
9936	4353	10	add	add	VB
9936	4353	11	them	-PRON-	PRP
9936	4353	12	to	to	IN
9936	4353	13	the	the	DT
9936	4353	14	potatoes	potato	NNS
9936	4353	15	about	about	IN
9936	4353	16	20	20	CD
9936	4353	17	minutes	minute	NNS
9936	4353	18	before	before	IN
9936	4353	19	the	the	DT
9936	4353	20	potatoes	potato	NNS
9936	4353	21	become	become	VBP
9936	4353	22	tender	tender	JJ
9936	4353	23	.	.	.
9936	4354	1	Cook	cook	VB
9936	4354	2	until	until	IN
9936	4354	3	both	both	DT
9936	4354	4	vegetables	vegetable	NNS
9936	4354	5	are	be	VBP
9936	4354	6	tender	tender	JJ
9936	4354	7	,	,	,
9936	4354	8	and	and	CC
9936	4354	9	then	then	RB
9936	4354	10	drain	drain	VB
9936	4354	11	the	the	DT
9936	4354	12	water	water	NN
9936	4354	13	from	from	IN
9936	4354	14	them	-PRON-	PRP
9936	4354	15	.	.	.
9936	4355	1	Dress	dress	VB
9936	4355	2	with	with	IN
9936	4355	3	butter	butter	NN
9936	4355	4	,	,	,
9936	4355	5	vegetable	vegetable	NN
9936	4355	6	sauce	sauce	NN
9936	4355	7	,	,	,
9936	4355	8	cream	cream	NN
9936	4355	9	sauce	sauce	NN
9936	4355	10	,	,	,
9936	4355	11	or	or	CC
9936	4355	12	thin	thin	JJ
9936	4355	13	cream	cream	NN
9936	4355	14	and	and	CC
9936	4355	15	serve	serve	VBP
9936	4355	16	.	.	.
9936	4356	1	134	134	CD
9936	4356	2	.	.	.
9936	4357	1	TURNIPS	turnip	NNS
9936	4357	2	AND	and	CC
9936	4357	3	POTATOES.--Persons	potatoes.--person	NNS
9936	4357	4	who	who	WP
9936	4357	5	are	be	VBP
9936	4357	6	likely	likely	JJ
9936	4357	7	to	to	TO
9936	4357	8	find	find	VB
9936	4357	9	the	the	DT
9936	4357	10	flavor	flavor	NN
9936	4357	11	of	of	IN
9936	4357	12	turnips	turnip	NNS
9936	4357	13	disagreeable	disagreeable	JJ
9936	4357	14	can	can	MD
9936	4357	15	usually	usually	RB
9936	4357	16	eat	eat	VB
9936	4357	17	them	-PRON-	PRP
9936	4357	18	when	when	WRB
9936	4357	19	they	-PRON-	PRP
9936	4357	20	are	be	VBP
9936	4357	21	combined	combine	VBN
9936	4357	22	with	with	IN
9936	4357	23	potatoes	potato	NNS
9936	4357	24	.	.	.
9936	4358	1	Pare	pare	VB
9936	4358	2	an	an	DT
9936	4358	3	equal	equal	JJ
9936	4358	4	number	number	NN
9936	4358	5	of	of	IN
9936	4358	6	Irish	irish	JJ
9936	4358	7	potatoes	potato	NNS
9936	4358	8	and	and	CC
9936	4358	9	turnips	turnip	NNS
9936	4358	10	and	and	CC
9936	4358	11	cut	cut	VBD
9936	4358	12	them	-PRON-	PRP
9936	4358	13	into	into	IN
9936	4358	14	thick	thick	JJ
9936	4358	15	slices	slice	NNS
9936	4358	16	.	.	.
9936	4359	1	Put	put	VB
9936	4359	2	them	-PRON-	PRP
9936	4359	3	to	to	TO
9936	4359	4	cook	cook	VB
9936	4359	5	in	in	RP
9936	4359	6	boiling	boil	VBG
9936	4359	7	salted	salt	VBN
9936	4359	8	water	water	NN
9936	4359	9	and	and	CC
9936	4359	10	cook	cook	NN
9936	4359	11	with	with	IN
9936	4359	12	the	the	DT
9936	4359	13	cover	cover	NN
9936	4359	14	off	off	IN
9936	4359	15	the	the	DT
9936	4359	16	kettle	kettle	NN
9936	4359	17	until	until	IN
9936	4359	18	both	both	DT
9936	4359	19	are	be	VBP
9936	4359	20	tender	tender	JJ
9936	4359	21	.	.	.
9936	4360	1	Drain	drain	VB
9936	4360	2	and	and	CC
9936	4360	3	dress	dress	VB
9936	4360	4	with	with	IN
9936	4360	5	butter	butter	NN
9936	4360	6	or	or	CC
9936	4360	7	add	add	VB
9936	4360	8	butter	butter	NN
9936	4360	9	and	and	CC
9936	4360	10	mash	mash	NN
9936	4360	11	together	together	RB
9936	4360	12	.	.	.
9936	4361	1	Serve	serve	VB
9936	4361	2	hot	hot	JJ
9936	4361	3	.	.	.
9936	4362	1	135	135	CD
9936	4362	2	.	.	.
9936	4363	1	NEW	NEW	NNP
9936	4363	2	ENGLAND	ENGLAND	NNP
9936	4363	3	BOILED	BOILED	NNP
9936	4363	4	DINNER.--A	dinner.--a	XX
9936	4363	5	combination	combination	NN
9936	4363	6	of	of	IN
9936	4363	7	food	food	NN
9936	4363	8	that	that	WDT
9936	4363	9	is	be	VBZ
9936	4363	10	much	much	RB
9936	4363	11	used	use	VBN
9936	4363	12	by	by	IN
9936	4363	13	the	the	DT
9936	4363	14	people	people	NNS
9936	4363	15	of	of	IN
9936	4363	16	the	the	DT
9936	4363	17	New	New	NNP
9936	4363	18	England	England	NNP
9936	4363	19	States	States	NNP
9936	4363	20	and	and	CC
9936	4363	21	has	have	VBZ
9936	4363	22	become	become	VBN
9936	4363	23	famous	famous	JJ
9936	4363	24	throughout	throughout	IN
9936	4363	25	the	the	DT
9936	4363	26	United	United	NNP
9936	4363	27	States	States	NNP
9936	4363	28	,	,	,
9936	4363	29	consists	consist	VBZ
9936	4363	30	of	of	IN
9936	4363	31	corned	corn	VBN
9936	4363	32	beef	beef	NN
9936	4363	33	,	,	,
9936	4363	34	potatoes	potato	NNS
9936	4363	35	,	,	,
9936	4363	36	turnips	turnip	NNS
9936	4363	37	,	,	,
9936	4363	38	and	and	CC
9936	4363	39	cabbage	cabbage	NN
9936	4363	40	.	.	.
9936	4364	1	As	as	IN
9936	4364	2	may	may	MD
9936	4364	3	well	well	RB
9936	4364	4	be	be	VB
9936	4364	5	imagined	imagine	VBN
9936	4364	6	,	,	,
9936	4364	7	such	such	PDT
9936	4364	8	a	a	DT
9936	4364	9	combination	combination	NN
9936	4364	10	forms	form	NNS
9936	4364	11	practically	practically	RB
9936	4364	12	all	all	DT
9936	4364	13	that	that	WDT
9936	4364	14	is	be	VBZ
9936	4364	15	necessary	necessary	JJ
9936	4364	16	for	for	IN
9936	4364	17	a	a	DT
9936	4364	18	home	home	NN
9936	4364	19	dinner	dinner	NN
9936	4364	20	.	.	.
9936	4365	1	Select	select	VB
9936	4365	2	a	a	DT
9936	4365	3	good	good	JJ
9936	4365	4	piece	piece	NN
9936	4365	5	of	of	IN
9936	4365	6	corned	corn	VBN
9936	4365	7	beef	beef	NN
9936	4365	8	and	and	CC
9936	4365	9	put	put	VBD
9936	4365	10	it	-PRON-	PRP
9936	4365	11	to	to	TO
9936	4365	12	cook	cook	VB
9936	4365	13	in	in	RP
9936	4365	14	boiling	boiling	NN
9936	4365	15	water	water	NN
9936	4365	16	.	.	.
9936	4366	1	About	about	RB
9936	4366	2	30	30	CD
9936	4366	3	minutes	minute	NNS
9936	4366	4	before	before	IN
9936	4366	5	the	the	DT
9936	4366	6	beef	beef	NN
9936	4366	7	has	have	VBZ
9936	4366	8	finished	finish	VBN
9936	4366	9	cooking	cooking	NN
9936	4366	10	,	,	,
9936	4366	11	add	add	VB
9936	4366	12	additional	additional	JJ
9936	4366	13	water	water	NN
9936	4366	14	,	,	,
9936	4366	15	if	if	IN
9936	4366	16	necessary	necessary	JJ
9936	4366	17	,	,	,
9936	4366	18	and	and	CC
9936	4366	19	into	into	IN
9936	4366	20	this	this	DT
9936	4366	21	place	place	NN
9936	4366	22	an	an	DT
9936	4366	23	equal	equal	JJ
9936	4366	24	quantity	quantity	NN
9936	4366	25	of	of	IN
9936	4366	26	Irish	irish	JJ
9936	4366	27	potatoes	potato	NNS
9936	4366	28	,	,	,
9936	4366	29	turnips	turnip	NNS
9936	4366	30	,	,	,
9936	4366	31	and	and	CC
9936	4366	32	cabbage	cabbage	NN
9936	4366	33	prepared	prepare	VBN
9936	4366	34	in	in	IN
9936	4366	35	the	the	DT
9936	4366	36	required	require	VBN
9936	4366	37	way	way	NN
9936	4366	38	and	and	CC
9936	4366	39	cut	cut	VBN
9936	4366	40	into	into	IN
9936	4366	41	thick	thick	JJ
9936	4366	42	slices	slice	NNS
9936	4366	43	or	or	CC
9936	4366	44	chunks	chunk	NNS
9936	4366	45	.	.	.
9936	4367	1	Cook	cook	VB
9936	4367	2	until	until	IN
9936	4367	3	the	the	DT
9936	4367	4	vegetables	vegetable	NNS
9936	4367	5	are	be	VBP
9936	4367	6	tender	tender	JJ
9936	4367	7	.	.	.
9936	4368	1	Then	then	RB
9936	4368	2	remove	remove	VB
9936	4368	3	the	the	DT
9936	4368	4	beef	beef	NN
9936	4368	5	to	to	IN
9936	4368	6	a	a	DT
9936	4368	7	platter	platter	NN
9936	4368	8	,	,	,
9936	4368	9	surround	surround	VB
9936	4368	10	with	with	IN
9936	4368	11	vegetables	vegetable	NNS
9936	4368	12	,	,	,
9936	4368	13	and	and	CC
9936	4368	14	serve	serve	VB
9936	4368	15	.	.	.
9936	4369	1	SERVING	serve	VBG
9936	4369	2	VEGETABLES	vegetables	NN
9936	4369	3	136	136	CD
9936	4369	4	.	.	.
9936	4370	1	The	the	DT
9936	4370	2	way	way	NN
9936	4370	3	in	in	IN
9936	4370	4	which	which	WDT
9936	4370	5	vegetables	vegetable	NNS
9936	4370	6	are	be	VBP
9936	4370	7	served	serve	VBN
9936	4370	8	depends	depend	VBZ
9936	4370	9	largely	largely	RB
9936	4370	10	on	on	IN
9936	4370	11	the	the	DT
9936	4370	12	method	method	NN
9936	4370	13	of	of	IN
9936	4370	14	preparation	preparation	NN
9936	4370	15	.	.	.
9936	4371	1	However	however	RB
9936	4371	2	,	,	,
9936	4371	3	a	a	DT
9936	4371	4	point	point	NN
9936	4371	5	that	that	WDT
9936	4371	6	should	should	MD
9936	4371	7	never	never	RB
9936	4371	8	be	be	VB
9936	4371	9	neglected	neglect	VBN
9936	4371	10	,	,	,
9936	4371	11	so	so	RB
9936	4371	12	far	far	RB
9936	4371	13	as	as	IN
9936	4371	14	cooked	cook	VBN
9936	4371	15	vegetables	vegetable	NNS
9936	4371	16	are	be	VBP
9936	4371	17	concerned	concern	VBN
9936	4371	18	,	,	,
9936	4371	19	no	no	RB
9936	4371	20	matter	matter	RB
9936	4371	21	what	what	WDT
9936	4371	22	plan	plan	NN
9936	4371	23	of	of	IN
9936	4371	24	serving	serving	NN
9936	4371	25	is	be	VBZ
9936	4371	26	followed	follow	VBN
9936	4371	27	,	,	,
9936	4371	28	is	be	VBZ
9936	4371	29	to	to	TO
9936	4371	30	see	see	VB
9936	4371	31	that	that	IN
9936	4371	32	they	-PRON-	PRP
9936	4371	33	are	be	VBP
9936	4371	34	always	always	RB
9936	4371	35	served	serve	VBN
9936	4371	36	hot	hot	JJ
9936	4371	37	.	.	.
9936	4372	1	To	to	TO
9936	4372	2	make	make	VB
9936	4372	3	this	this	DT
9936	4372	4	possible	possible	JJ
9936	4372	5	,	,	,
9936	4372	6	the	the	DT
9936	4372	7	dishes	dish	NNS
9936	4372	8	in	in	IN
9936	4372	9	which	which	WDT
9936	4372	10	they	-PRON-	PRP
9936	4372	11	are	be	VBP
9936	4372	12	served	serve	VBN
9936	4372	13	should	should	MD
9936	4372	14	be	be	VB
9936	4372	15	heated	heat	VBN
9936	4372	16	before	before	IN
9936	4372	17	the	the	DT
9936	4372	18	vegetables	vegetable	NNS
9936	4372	19	are	be	VBP
9936	4372	20	put	put	VBN
9936	4372	21	into	into	IN
9936	4372	22	them	-PRON-	PRP
9936	4372	23	and	and	CC
9936	4372	24	should	should	MD
9936	4372	25	be	be	VB
9936	4372	26	kept	keep	VBN
9936	4372	27	hot	hot	JJ
9936	4372	28	until	until	IN
9936	4372	29	put	put	VBN
9936	4372	30	on	on	IN
9936	4372	31	the	the	DT
9936	4372	32	table	table	NN
9936	4372	33	.	.	.
9936	4373	1	When	when	WRB
9936	4373	2	a	a	DT
9936	4373	3	vegetable	vegetable	NN
9936	4373	4	dish	dish	NN
9936	4373	5	has	have	VBZ
9936	4373	6	a	a	DT
9936	4373	7	cover	cover	NN
9936	4373	8	,	,	,
9936	4373	9	the	the	DT
9936	4373	10	cover	cover	NN
9936	4373	11	should	should	MD
9936	4373	12	be	be	VB
9936	4373	13	kept	keep	VBN
9936	4373	14	on	on	RP
9936	4373	15	until	until	IN
9936	4373	16	the	the	DT
9936	4373	17	vegetable	vegetable	NN
9936	4373	18	is	be	VBZ
9936	4373	19	served	serve	VBN
9936	4373	20	and	and	CC
9936	4373	21	should	should	MD
9936	4373	22	be	be	VB
9936	4373	23	replaced	replace	VBN
9936	4373	24	after	after	IN
9936	4373	25	the	the	DT
9936	4373	26	first	first	JJ
9936	4373	27	serving	serving	NN
9936	4373	28	,	,	,
9936	4373	29	so	so	IN
9936	4373	30	as	as	IN
9936	4373	31	to	to	TO
9936	4373	32	keep	keep	VB
9936	4373	33	the	the	DT
9936	4373	34	remainder	remainder	NN
9936	4373	35	hot	hot	JJ
9936	4373	36	.	.	.
9936	4374	1	137	137	CD
9936	4374	2	.	.	.
9936	4375	1	Because	because	IN
9936	4375	2	of	of	IN
9936	4375	3	the	the	DT
9936	4375	4	possible	possible	JJ
9936	4375	5	variety	variety	NN
9936	4375	6	in	in	IN
9936	4375	7	the	the	DT
9936	4375	8	preparation	preparation	NN
9936	4375	9	of	of	IN
9936	4375	10	this	this	DT
9936	4375	11	class	class	NN
9936	4375	12	of	of	IN
9936	4375	13	foods	food	NNS
9936	4375	14	,	,	,
9936	4375	15	numerous	numerous	JJ
9936	4375	16	ways	way	NNS
9936	4375	17	of	of	IN
9936	4375	18	serving	serve	VBG
9936	4375	19	them	-PRON-	PRP
9936	4375	20	are	be	VBP
9936	4375	21	in	in	IN
9936	4375	22	practice	practice	NN
9936	4375	23	.	.	.
9936	4376	1	When	when	WRB
9936	4376	2	a	a	DT
9936	4376	3	vegetable	vegetable	NN
9936	4376	4	is	be	VBZ
9936	4376	5	baked	bake	VBN
9936	4376	6	in	in	IN
9936	4376	7	a	a	DT
9936	4376	8	large	large	JJ
9936	4376	9	baking	baking	NN
9936	4376	10	dish	dish	NN
9936	4376	11	,	,	,
9936	4376	12	the	the	DT
9936	4376	13	dish	dish	NN
9936	4376	14	should	should	MD
9936	4376	15	be	be	VB
9936	4376	16	placed	place	VBN
9936	4376	17	on	on	IN
9936	4376	18	the	the	DT
9936	4376	19	table	table	NN
9936	4376	20	and	and	CC
9936	4376	21	the	the	DT
9936	4376	22	vegetable	vegetable	NN
9936	4376	23	served	serve	VBD
9936	4376	24	from	from	IN
9936	4376	25	it	-PRON-	PRP
9936	4376	26	either	either	CC
9936	4376	27	on	on	IN
9936	4376	28	the	the	DT
9936	4376	29	plate	plate	NN
9936	4376	30	or	or	CC
9936	4376	31	in	in	IN
9936	4376	32	individual	individual	JJ
9936	4376	33	dishes	dish	NNS
9936	4376	34	.	.	.
9936	4377	1	If	if	IN
9936	4377	2	individual	individual	JJ
9936	4377	3	baking	baking	NN
9936	4377	4	dishes	dish	NNS
9936	4377	5	are	be	VBP
9936	4377	6	used	use	VBN
9936	4377	7	,	,	,
9936	4377	8	these	these	DT
9936	4377	9	should	should	MD
9936	4377	10	be	be	VB
9936	4377	11	set	set	VBN
9936	4377	12	on	on	IN
9936	4377	13	small	small	JJ
9936	4377	14	plates	plate	NNS
9936	4377	15	and	and	CC
9936	4377	16	one	one	CD
9936	4377	17	put	put	VBP
9936	4377	18	at	at	IN
9936	4377	19	each	each	DT
9936	4377	20	person	person	NN
9936	4377	21	's	's	POS
9936	4377	22	place	place	NN
9936	4377	23	.	.	.
9936	4378	1	Boiled	boil	VBN
9936	4378	2	or	or	CC
9936	4378	3	creamed	creamed	JJ
9936	4378	4	vegetables	vegetable	NNS
9936	4378	5	may	may	MD
9936	4378	6	be	be	VB
9936	4378	7	served	serve	VBN
9936	4378	8	at	at	IN
9936	4378	9	the	the	DT
9936	4378	10	table	table	NN
9936	4378	11	from	from	IN
9936	4378	12	a	a	DT
9936	4378	13	vegetable	vegetable	NN
9936	4378	14	dish	dish	NN
9936	4378	15	,	,	,
9936	4378	16	being	be	VBG
9936	4378	17	put	put	VBN
9936	4378	18	on	on	IN
9936	4378	19	the	the	DT
9936	4378	20	plate	plate	NN
9936	4378	21	or	or	CC
9936	4378	22	in	in	IN
9936	4378	23	small	small	JJ
9936	4378	24	dishes	dish	NNS
9936	4378	25	,	,	,
9936	4378	26	or	or	CC
9936	4378	27	they	-PRON-	PRP
9936	4378	28	may	may	MD
9936	4378	29	be	be	VB
9936	4378	30	served	serve	VBN
9936	4378	31	in	in	IN
9936	4378	32	individual	individual	JJ
9936	4378	33	dishes	dish	NNS
9936	4378	34	in	in	IN
9936	4378	35	the	the	DT
9936	4378	36	kitchen	kitchen	NN
9936	4378	37	,	,	,
9936	4378	38	and	and	CC
9936	4378	39	a	a	DT
9936	4378	40	dish	dish	NN
9936	4378	41	placed	place	VBN
9936	4378	42	at	at	IN
9936	4378	43	the	the	DT
9936	4378	44	left	left	NN
9936	4378	45	of	of	IN
9936	4378	46	each	each	DT
9936	4378	47	person	person	NN
9936	4378	48	's	's	POS
9936	4378	49	place	place	NN
9936	4378	50	.	.	.
9936	4379	1	When	when	WRB
9936	4379	2	the	the	DT
9936	4379	3	large	large	JJ
9936	4379	4	dish	dish	NN
9936	4379	5	or	or	CC
9936	4379	6	the	the	DT
9936	4379	7	baking	baking	NN
9936	4379	8	dish	dish	NN
9936	4379	9	is	be	VBZ
9936	4379	10	placed	place	VBN
9936	4379	11	on	on	IN
9936	4379	12	the	the	DT
9936	4379	13	table	table	NN
9936	4379	14	,	,	,
9936	4379	15	it	-PRON-	PRP
9936	4379	16	should	should	MD
9936	4379	17	be	be	VB
9936	4379	18	placed	place	VBN
9936	4379	19	where	where	WRB
9936	4379	20	the	the	DT
9936	4379	21	vegetable	vegetable	NN
9936	4379	22	may	may	MD
9936	4379	23	be	be	VB
9936	4379	24	conveniently	conveniently	RB
9936	4379	25	served	serve	VBN
9936	4379	26	by	by	IN
9936	4379	27	the	the	DT
9936	4379	28	host	host	NN
9936	4379	29	if	if	IN
9936	4379	30	it	-PRON-	PRP
9936	4379	31	is	be	VBZ
9936	4379	32	to	to	TO
9936	4379	33	be	be	VB
9936	4379	34	put	put	VBN
9936	4379	35	on	on	IN
9936	4379	36	the	the	DT
9936	4379	37	dinner	dinner	NN
9936	4379	38	plate	plate	NN
9936	4379	39	or	or	CC
9936	4379	40	by	by	IN
9936	4379	41	the	the	DT
9936	4379	42	hostess	hostess	NN
9936	4379	43	in	in	IN
9936	4379	44	case	case	NN
9936	4379	45	it	-PRON-	PRP
9936	4379	46	is	be	VBZ
9936	4379	47	to	to	TO
9936	4379	48	be	be	VB
9936	4379	49	served	serve	VBN
9936	4379	50	in	in	IN
9936	4379	51	individual	individual	JJ
9936	4379	52	dishes	dish	NNS
9936	4379	53	at	at	IN
9936	4379	54	the	the	DT
9936	4379	55	table	table	NN
9936	4379	56	.	.	.
9936	4380	1	138	138	CD
9936	4380	2	.	.	.
9936	4381	1	In	in	IN
9936	4381	2	addition	addition	NN
9936	4381	3	to	to	IN
9936	4381	4	being	be	VBG
9936	4381	5	served	serve	VBN
9936	4381	6	in	in	IN
9936	4381	7	these	these	DT
9936	4381	8	ways	way	NNS
9936	4381	9	,	,	,
9936	4381	10	vegetables	vegetable	NNS
9936	4381	11	also	also	RB
9936	4381	12	lend	lend	VBP
9936	4381	13	themselves	-PRON-	PRP
9936	4381	14	to	to	IN
9936	4381	15	various	various	JJ
9936	4381	16	attractive	attractive	JJ
9936	4381	17	methods	method	NNS
9936	4381	18	of	of	IN
9936	4381	19	serving	serve	VBG
9936	4381	20	.	.	.
9936	4382	1	For	for	IN
9936	4382	2	instance	instance	NN
9936	4382	3	,	,	,
9936	4382	4	a	a	DT
9936	4382	5	vegetable	vegetable	NN
9936	4382	6	prepared	prepare	VBN
9936	4382	7	with	with	IN
9936	4382	8	a	a	DT
9936	4382	9	sauce	sauce	NN
9936	4382	10	is	be	VBZ
9936	4382	11	frequently	frequently	RB
9936	4382	12	served	serve	VBN
9936	4382	13	in	in	IN
9936	4382	14	patty	patty	NNP
9936	4382	15	shells	shell	NNS
9936	4382	16	,	,	,
9936	4382	17	timbale	timbale	JJ
9936	4382	18	cases	case	NNS
9936	4382	19	,	,	,
9936	4382	20	or	or	CC
9936	4382	21	croustades	croustade	NNS
9936	4382	22	.	.	.
9936	4383	1	When	when	WRB
9936	4383	2	this	this	DT
9936	4383	3	is	be	VBZ
9936	4383	4	done	do	VBN
9936	4383	5	,	,	,
9936	4383	6	the	the	DT
9936	4383	7	case	case	NN
9936	4383	8	in	in	IN
9936	4383	9	which	which	WDT
9936	4383	10	the	the	DT
9936	4383	11	vegetable	vegetable	NN
9936	4383	12	is	be	VBZ
9936	4383	13	served	serve	VBN
9936	4383	14	is	be	VBZ
9936	4383	15	,	,	,
9936	4383	16	as	as	IN
9936	4383	17	a	a	DT
9936	4383	18	rule	rule	NN
9936	4383	19	,	,	,
9936	4383	20	placed	place	VBN
9936	4383	21	directly	directly	RB
9936	4383	22	on	on	IN
9936	4383	23	the	the	DT
9936	4383	24	dinner	dinner	NN
9936	4383	25	plate	plate	NN
9936	4383	26	.	.	.
9936	4384	1	Potatoes	potato	NNS
9936	4384	2	that	that	WDT
9936	4384	3	have	have	VBP
9936	4384	4	been	be	VBN
9936	4384	5	mashed	mash	VBN
9936	4384	6	are	be	VBP
9936	4384	7	often	often	RB
9936	4384	8	forced	force	VBN
9936	4384	9	through	through	IN
9936	4384	10	a	a	DT
9936	4384	11	pastry	pastry	NN
9936	4384	12	tube	tube	NN
9936	4384	13	either	either	RB
9936	4384	14	to	to	TO
9936	4384	15	garnish	garnish	VB
9936	4384	16	another	another	DT
9936	4384	17	dish	dish	NN
9936	4384	18	or	or	CC
9936	4384	19	to	to	TO
9936	4384	20	make	make	VB
9936	4384	21	a	a	DT
9936	4384	22	dish	dish	NN
9936	4384	23	of	of	IN
9936	4384	24	potatoes	potato	NNS
9936	4384	25	more	more	RBR
9936	4384	26	attractive	attractive	JJ
9936	4384	27	.	.	.
9936	4385	1	For	for	IN
9936	4385	2	instance	instance	NN
9936	4385	3	,	,	,
9936	4385	4	when	when	WRB
9936	4385	5	mashed	mash	VBN
9936	4385	6	potatoes	potato	NNS
9936	4385	7	are	be	VBP
9936	4385	8	to	to	TO
9936	4385	9	be	be	VB
9936	4385	10	served	serve	VBN
9936	4385	11	,	,	,
9936	4385	12	a	a	DT
9936	4385	13	solid	solid	JJ
9936	4385	14	foundation	foundation	NN
9936	4385	15	of	of	IN
9936	4385	16	the	the	DT
9936	4385	17	potato	potato	NN
9936	4385	18	may	may	MD
9936	4385	19	be	be	VB
9936	4385	20	arranged	arrange	VBN
9936	4385	21	in	in	IN
9936	4385	22	the	the	DT
9936	4385	23	center	center	NN
9936	4385	24	of	of	IN
9936	4385	25	a	a	DT
9936	4385	26	dish	dish	NN
9936	4385	27	and	and	CC
9936	4385	28	a	a	DT
9936	4385	29	little	little	JJ
9936	4385	30	of	of	IN
9936	4385	31	the	the	DT
9936	4385	32	mashed	mashed	JJ
9936	4385	33	potato	potato	NN
9936	4385	34	then	then	RB
9936	4385	35	forced	force	VBD
9936	4385	36	through	through	IN
9936	4385	37	the	the	DT
9936	4385	38	tube	tube	NN
9936	4385	39	to	to	TO
9936	4385	40	make	make	VB
9936	4385	41	a	a	DT
9936	4385	42	design	design	NN
9936	4385	43	over	over	IN
9936	4385	44	the	the	DT
9936	4385	45	top	top	NN
9936	4385	46	.	.	.
9936	4386	1	Before	before	IN
9936	4386	2	being	be	VBG
9936	4386	3	served	serve	VBN
9936	4386	4	,	,	,
9936	4386	5	the	the	DT
9936	4386	6	dish	dish	NN
9936	4386	7	should	should	MD
9936	4386	8	be	be	VB
9936	4386	9	placed	place	VBN
9936	4386	10	in	in	IN
9936	4386	11	the	the	DT
9936	4386	12	oven	oven	NN
9936	4386	13	and	and	CC
9936	4386	14	the	the	DT
9936	4386	15	potato	potato	NN
9936	4386	16	browned	brown	VBN
9936	4386	17	on	on	IN
9936	4386	18	top	top	NN
9936	4386	19	.	.	.
9936	4387	1	A	a	DT
9936	4387	2	little	little	JJ
9936	4387	3	thought	thought	NN
9936	4387	4	on	on	IN
9936	4387	5	the	the	DT
9936	4387	6	part	part	NN
9936	4387	7	of	of	IN
9936	4387	8	the	the	DT
9936	4387	9	housewife	housewife	NN
9936	4387	10	will	will	MD
9936	4387	11	enable	enable	VB
9936	4387	12	her	-PRON-	PRP
9936	4387	13	to	to	TO
9936	4387	14	work	work	VB
9936	4387	15	out	out	RP
9936	4387	16	many	many	JJ
9936	4387	17	other	other	JJ
9936	4387	18	attractive	attractive	JJ
9936	4387	19	methods	method	NNS
9936	4387	20	in	in	IN
9936	4387	21	the	the	DT
9936	4387	22	serving	serving	NN
9936	4387	23	of	of	IN
9936	4387	24	this	this	DT
9936	4387	25	food	food	NN
9936	4387	26	.	.	.
9936	4388	1	VEGETABLES	VEGETABLES	NNP
9936	4388	2	(	(	-LRB-
9936	4388	3	PART	PART	NNP
9936	4388	4	2	2	CD
9936	4388	5	)	)	-RRB-
9936	4388	6	EXAMINATION	examination	NN
9936	4388	7	QUESTIONS	question	NNS
9936	4388	8	(	(	-LRB-
9936	4388	9	1	1	CD
9936	4388	10	)	)	-RRB-
9936	4388	11	(	(	-LRB-
9936	4388	12	_	_	NNP
9936	4388	13	a	a	DT
9936	4388	14	_	_	NNP
9936	4388	15	)	)	-RRB-
9936	4388	16	How	how	WRB
9936	4388	17	do	do	VBP
9936	4388	18	wild	wild	JJ
9936	4388	19	and	and	CC
9936	4388	20	cultivated	cultivate	VBN
9936	4388	21	greens	green	NNS
9936	4388	22	differ	differ	VBP
9936	4388	23	?	?	.
9936	4389	1	(	(	-LRB-
9936	4389	2	_	_	NNP
9936	4389	3	b	b	NNP
9936	4389	4	_	_	NNP
9936	4389	5	)	)	-RRB-
9936	4389	6	What	what	WP
9936	4389	7	is	be	VBZ
9936	4389	8	the	the	DT
9936	4389	9	chief	chief	JJ
9936	4389	10	use	use	NN
9936	4389	11	of	of	IN
9936	4389	12	greens	green	NNS
9936	4389	13	in	in	IN
9936	4389	14	the	the	DT
9936	4389	15	diet	diet	NN
9936	4389	16	?	?	.
9936	4390	1	(	(	-LRB-
9936	4390	2	2	2	LS
9936	4390	3	)	)	-RRB-
9936	4390	4	(	(	-LRB-
9936	4390	5	_	_	NNP
9936	4390	6	a	a	DT
9936	4390	7	_	_	NNP
9936	4390	8	)	)	-RRB-
9936	4390	9	What	what	WDT
9936	4390	10	precaution	precaution	NN
9936	4390	11	should	should	MD
9936	4390	12	be	be	VB
9936	4390	13	observed	observe	VBN
9936	4390	14	in	in	IN
9936	4390	15	washing	wash	VBG
9936	4390	16	greens	green	NNS
9936	4390	17	?	?	.
9936	4391	1	(	(	-LRB-
9936	4391	2	_	_	NNP
9936	4391	3	b	b	NNP
9936	4391	4	_	_	NNP
9936	4391	5	)	)	-RRB-
9936	4391	6	Mention	mention	VB
9936	4391	7	the	the	DT
9936	4391	8	procedure	procedure	NN
9936	4391	9	in	in	IN
9936	4391	10	cooking	cook	VBG
9936	4391	11	greens	green	NNS
9936	4391	12	having	have	VBG
9936	4391	13	a	a	DT
9936	4391	14	strong	strong	JJ
9936	4391	15	flavor	flavor	NN
9936	4391	16	.	.	.
9936	4392	1	(	(	-LRB-
9936	4392	2	3	3	CD
9936	4392	3	)	)	-RRB-
9936	4392	4	(	(	-LRB-
9936	4392	5	_	_	NNP
9936	4392	6	a	a	DT
9936	4392	7	_	_	NNP
9936	4392	8	)	)	-RRB-
9936	4392	9	If	if	IN
9936	4392	10	greens	green	NNS
9936	4392	11	,	,	,
9936	4392	12	such	such	JJ
9936	4392	13	as	as	IN
9936	4392	14	endive	endive	JJ
9936	4392	15	,	,	,
9936	4392	16	appear	appear	VB
9936	4392	17	to	to	TO
9936	4392	18	be	be	VB
9936	4392	19	withered	wither	VBN
9936	4392	20	,	,	,
9936	4392	21	how	how	WRB
9936	4392	22	may	may	MD
9936	4392	23	they	-PRON-	PRP
9936	4392	24	be	be	VB
9936	4392	25	freshened	freshen	VBN
9936	4392	26	?	?	.
9936	4393	1	(	(	-LRB-
9936	4393	2	_	_	NNP
9936	4393	3	b	b	NNP
9936	4393	4	_	_	NNP
9936	4393	5	)	)	-RRB-
9936	4393	6	Explain	explain	VB
9936	4393	7	the	the	DT
9936	4393	8	use	use	NN
9936	4393	9	of	of	IN
9936	4393	10	lettuce	lettuce	NN
9936	4393	11	as	as	IN
9936	4393	12	a	a	DT
9936	4393	13	garnish	garnish	NN
9936	4393	14	.	.	.
9936	4394	1	(	(	-LRB-
9936	4394	2	_	_	NNP
9936	4394	3	c	c	NNP
9936	4394	4	_	_	NNP
9936	4394	5	)	)	-RRB-
9936	4394	6	What	what	WP
9936	4394	7	are	be	VBP
9936	4394	8	the	the	DT
9936	4394	9	uses	use	NNS
9936	4394	10	of	of	IN
9936	4394	11	parsley	parsley	NN
9936	4394	12	?	?	.
9936	4395	1	(	(	-LRB-
9936	4395	2	4	4	CD
9936	4395	3	)	)	-RRB-
9936	4395	4	(	(	-LRB-
9936	4395	5	_	_	NNP
9936	4395	6	a	a	DT
9936	4395	7	_	_	NNP
9936	4395	8	)	)	-RRB-
9936	4395	9	How	how	WRB
9936	4395	10	are	be	VBP
9936	4395	11	Jerusalem	Jerusalem	NNP
9936	4395	12	artichokes	artichoke	VBZ
9936	4395	13	prepared	prepared	JJ
9936	4395	14	for	for	IN
9936	4395	15	the	the	DT
9936	4395	16	table	table	NN
9936	4395	17	?	?	.
9936	4396	1	(	(	-LRB-
9936	4396	2	_	_	NNP
9936	4396	3	b	b	NNP
9936	4396	4	_	_	NNP
9936	4396	5	)	)	-RRB-
9936	4396	6	What	what	WP
9936	4396	7	part	part	NN
9936	4396	8	of	of	IN
9936	4396	9	kohlrabi	kohlrabi	NNP
9936	4396	10	is	be	VBZ
9936	4396	11	used	use	VBN
9936	4396	12	for	for	IN
9936	4396	13	food	food	NN
9936	4396	14	?	?	.
9936	4397	1	(	(	-LRB-
9936	4397	2	_	_	NNP
9936	4397	3	c	c	NNP
9936	4397	4	_	_	NNP
9936	4397	5	)	)	-RRB-
9936	4397	6	How	how	WRB
9936	4397	7	is	be	VBZ
9936	4397	8	kohlrabi	kohlrabi	NNP
9936	4397	9	generally	generally	RB
9936	4397	10	prepared	prepared	JJ
9936	4397	11	for	for	IN
9936	4397	12	cooking	cooking	NN
9936	4397	13	?	?	.
9936	4398	1	(	(	-LRB-
9936	4398	2	5	5	CD
9936	4398	3	)	)	-RRB-
9936	4398	4	(	(	-LRB-
9936	4398	5	_	_	NNP
9936	4398	6	a	a	DT
9936	4398	7	_	_	NNP
9936	4398	8	)	)	-RRB-
9936	4398	9	To	to	IN
9936	4398	10	what	what	WDT
9936	4398	11	class	class	NN
9936	4398	12	of	of	IN
9936	4398	13	vegetables	vegetable	NNS
9936	4398	14	do	do	VBP
9936	4398	15	lentils	lentil	NNS
9936	4398	16	belong	belong	VB
9936	4398	17	?	?	.
9936	4399	1	(	(	-LRB-
9936	4399	2	_	_	NNP
9936	4399	3	b	b	NNP
9936	4399	4	_	_	NNP
9936	4399	5	)	)	-RRB-
9936	4399	6	Is	be	VBZ
9936	4399	7	the	the	DT
9936	4399	8	food	food	NN
9936	4399	9	value	value	NN
9936	4399	10	of	of	IN
9936	4399	11	lentils	lentil	NNS
9936	4399	12	low	low	JJ
9936	4399	13	or	or	CC
9936	4399	14	high	high	JJ
9936	4399	15	?	?	.
9936	4400	1	Discuss	Discuss	NNP
9936	4400	2	.	.	.
9936	4401	1	(	(	-LRB-
9936	4401	2	6	6	CD
9936	4401	3	)	)	-RRB-
9936	4401	4	(	(	-LRB-
9936	4401	5	_	_	NNP
9936	4401	6	a	a	DT
9936	4401	7	_	_	NNP
9936	4401	8	)	)	-RRB-
9936	4401	9	How	how	WRB
9936	4401	10	may	may	MD
9936	4401	11	the	the	DT
9936	4401	12	food	food	NN
9936	4401	13	value	value	NN
9936	4401	14	of	of	IN
9936	4401	15	mushrooms	mushroom	NNS
9936	4401	16	be	be	VB
9936	4401	17	increased	increase	VBN
9936	4401	18	?	?	.
9936	4402	1	(	(	-LRB-
9936	4402	2	_	_	NNP
9936	4402	3	b	b	NNP
9936	4402	4	_	_	NNP
9936	4402	5	)	)	-RRB-
9936	4402	6	How	how	WRB
9936	4402	7	should	should	MD
9936	4402	8	mushrooms	mushroom	NNS
9936	4402	9	be	be	VB
9936	4402	10	prepared	prepare	VBN
9936	4402	11	for	for	IN
9936	4402	12	cooking	cooking	NN
9936	4402	13	?	?	.
9936	4403	1	(	(	-LRB-
9936	4403	2	_	_	NNP
9936	4403	3	c	c	NNP
9936	4403	4	_	_	NNP
9936	4403	5	)	)	-RRB-
9936	4403	6	Mention	mention	VB
9936	4403	7	the	the	DT
9936	4403	8	ways	way	NNS
9936	4403	9	in	in	IN
9936	4403	10	which	which	WDT
9936	4403	11	mushrooms	mushroom	NNS
9936	4403	12	may	may	MD
9936	4403	13	be	be	VB
9936	4403	14	cooked	cook	VBN
9936	4403	15	.	.	.
9936	4404	1	(	(	-LRB-
9936	4404	2	7	7	CD
9936	4404	3	)	)	-RRB-
9936	4404	4	(	(	-LRB-
9936	4404	5	_	_	NNP
9936	4404	6	a	a	DT
9936	4404	7	_	_	NNP
9936	4404	8	)	)	-RRB-
9936	4404	9	What	what	WP
9936	4404	10	causes	cause	VBZ
9936	4404	11	onions	onion	NNS
9936	4404	12	,	,	,
9936	4404	13	especially	especially	RB
9936	4404	14	raw	raw	JJ
9936	4404	15	ones	one	NNS
9936	4404	16	,	,	,
9936	4404	17	to	to	TO
9936	4404	18	disagree	disagree	VB
9936	4404	19	with	with	IN
9936	4404	20	many	many	JJ
9936	4404	21	persons	person	NNS
9936	4404	22	?	?	.
9936	4405	1	(	(	-LRB-
9936	4405	2	_	_	NNP
9936	4405	3	b	b	NNP
9936	4405	4	_	_	NNP
9936	4405	5	)	)	-RRB-
9936	4405	6	Mention	mention	VB
9936	4405	7	the	the	DT
9936	4405	8	two	two	CD
9936	4405	9	general	general	JJ
9936	4405	10	varieties	variety	NNS
9936	4405	11	of	of	IN
9936	4405	12	onions	onion	NNS
9936	4405	13	.	.	.
9936	4406	1	(	(	-LRB-
9936	4406	2	_	_	NNP
9936	4406	3	c	c	NNP
9936	4406	4	_	_	NNP
9936	4406	5	)	)	-RRB-
9936	4406	6	How	how	WRB
9936	4406	7	are	be	VBP
9936	4406	8	chives	chive	NNS
9936	4406	9	prepared	prepared	JJ
9936	4406	10	when	when	WRB
9936	4406	11	they	-PRON-	PRP
9936	4406	12	are	be	VBP
9936	4406	13	to	to	TO
9936	4406	14	be	be	VB
9936	4406	15	used	use	VBN
9936	4406	16	for	for	IN
9936	4406	17	flavoring	flavor	VBG
9936	4406	18	soups	soup	NNS
9936	4406	19	,	,	,
9936	4406	20	etc	etc	FW
9936	4406	21	.	.	.
9936	4406	22	?	?	.
9936	4407	1	(	(	-LRB-
9936	4407	2	8)	8)	CD
9936	4407	3	(	(	-LRB-
9936	4407	4	_	_	NNP
9936	4407	5	a	a	DT
9936	4407	6	_	_	NNP
9936	4407	7	)	)	-RRB-
9936	4407	8	How	how	WRB
9936	4407	9	should	should	MD
9936	4407	10	onion	onion	NN
9936	4407	11	be	be	VB
9936	4407	12	added	add	VBN
9936	4407	13	to	to	IN
9936	4407	14	other	other	JJ
9936	4407	15	foods	food	NNS
9936	4407	16	when	when	WRB
9936	4407	17	it	-PRON-	PRP
9936	4407	18	is	be	VBZ
9936	4407	19	desired	desire	VBN
9936	4407	20	simply	simply	RB
9936	4407	21	as	as	IN
9936	4407	22	a	a	DT
9936	4407	23	flavoring	flavoring	NN
9936	4407	24	?	?	.
9936	4408	1	(	(	-LRB-
9936	4408	2	_	_	NNP
9936	4408	3	b	b	NNP
9936	4408	4	_	_	NNP
9936	4408	5	)	)	-RRB-
9936	4408	6	How	how	WRB
9936	4408	7	may	may	MD
9936	4408	8	onions	onion	NNS
9936	4408	9	be	be	VB
9936	4408	10	peeled	peel	VBN
9936	4408	11	so	so	RB
9936	4408	12	as	as	IN
9936	4408	13	to	to	TO
9936	4408	14	keep	keep	VB
9936	4408	15	off	off	RP
9936	4408	16	the	the	DT
9936	4408	17	fumes	fume	NNS
9936	4408	18	of	of	IN
9936	4408	19	their	-PRON-	PRP$
9936	4408	20	volatile	volatile	JJ
9936	4408	21	oil	oil	NN
9936	4408	22	?	?	.
9936	4409	1	(	(	-LRB-
9936	4409	2	9	9	CD
9936	4409	3	)	)	-RRB-
9936	4409	4	(	(	-LRB-
9936	4409	5	_	_	NNP
9936	4409	6	a	a	DT
9936	4409	7	_	_	NNP
9936	4409	8	)	)	-RRB-
9936	4409	9	How	how	WRB
9936	4409	10	should	should	MD
9936	4409	11	parsnips	parsnip	NNS
9936	4409	12	be	be	VB
9936	4409	13	prepared	prepare	VBN
9936	4409	14	for	for	IN
9936	4409	15	cooking	cooking	NN
9936	4409	16	?	?	.
9936	4410	1	(	(	-LRB-
9936	4410	2	_	_	NNP
9936	4410	3	b	b	NNP
9936	4410	4	_	_	NNP
9936	4410	5	)	)	-RRB-
9936	4410	6	Tell	tell	VB
9936	4410	7	how	how	WRB
9936	4410	8	to	to	TO
9936	4410	9	prepare	prepare	VB
9936	4410	10	browned	brown	VBN
9936	4410	11	parsnips	parsnip	NNS
9936	4410	12	.	.	.
9936	4411	1	(	(	-LRB-
9936	4411	2	10	10	CD
9936	4411	3	)	)	-RRB-
9936	4411	4	In	in	IN
9936	4411	5	what	what	WDT
9936	4411	6	way	way	NN
9936	4411	7	do	do	VBP
9936	4411	8	green	green	NN
9936	4411	9	and	and	CC
9936	4411	10	dried	dry	VBN
9936	4411	11	peas	pea	NNS
9936	4411	12	differ	differ	VBP
9936	4411	13	in	in	IN
9936	4411	14	food	food	NN
9936	4411	15	value	value	NN
9936	4411	16	?	?	.
9936	4412	1	Explain	explain	VB
9936	4412	2	fully	fully	RB
9936	4412	3	.	.	.
9936	4413	1	(	(	-LRB-
9936	4413	2	11	11	LS
9936	4413	3	)	)	-RRB-
9936	4413	4	Tell	tell	VB
9936	4413	5	how	how	WRB
9936	4413	6	to	to	TO
9936	4413	7	cook	cook	VB
9936	4413	8	:	:	:
9936	4413	9	(	(	-LRB-
9936	4413	10	_	_	NNP
9936	4413	11	a	a	DT
9936	4413	12	_	_	NNP
9936	4413	13	)	)	-RRB-
9936	4413	14	green	green	JJ
9936	4413	15	peas	pea	NNS
9936	4413	16	;	;	:
9936	4413	17	(	(	-LRB-
9936	4413	18	_	_	NNP
9936	4413	19	b	b	NNP
9936	4413	20	_	_	NNP
9936	4413	21	)	)	-RRB-
9936	4413	22	dried	dry	VBN
9936	4413	23	peas	pea	NNS
9936	4413	24	.	.	.
9936	4414	1	(	(	-LRB-
9936	4414	2	12	12	CD
9936	4414	3	)	)	-RRB-
9936	4414	4	(	(	-LRB-
9936	4414	5	_	_	NNP
9936	4414	6	a	a	DT
9936	4414	7	_	_	NNP
9936	4414	8	)	)	-RRB-
9936	4414	9	What	what	WP
9936	4414	10	varieties	variety	NNS
9936	4414	11	of	of	IN
9936	4414	12	peppers	pepper	NNS
9936	4414	13	are	be	VBP
9936	4414	14	generally	generally	RB
9936	4414	15	used	use	VBN
9936	4414	16	as	as	IN
9936	4414	17	a	a	DT
9936	4414	18	vegetable	vegetable	NN
9936	4414	19	?	?	.
9936	4415	1	(	(	-LRB-
9936	4415	2	_	_	NNP
9936	4415	3	b	b	NNP
9936	4415	4	_	_	NNP
9936	4415	5	)	)	-RRB-
9936	4415	6	Of	of	IN
9936	4415	7	what	what	WDT
9936	4415	8	value	value	NN
9936	4415	9	are	be	VBP
9936	4415	10	peppers	pepper	NNS
9936	4415	11	?	?	.
9936	4416	1	(	(	-LRB-
9936	4416	2	13	13	CD
9936	4416	3	)	)	-RRB-
9936	4416	4	(	(	-LRB-
9936	4416	5	_	_	NNP
9936	4416	6	a	a	DT
9936	4416	7	_	_	NNP
9936	4416	8	)	)	-RRB-
9936	4416	9	To	to	IN
9936	4416	10	what	what	WP
9936	4416	11	may	may	MD
9936	4416	12	the	the	DT
9936	4416	13	high	high	JJ
9936	4416	14	food	food	NN
9936	4416	15	value	value	NN
9936	4416	16	of	of	IN
9936	4416	17	potatoes	potato	NNS
9936	4416	18	be	be	VB
9936	4416	19	attributed	attribute	VBN
9936	4416	20	?	?	.
9936	4417	1	(	(	-LRB-
9936	4417	2	_	_	NNP
9936	4417	3	b	b	NNP
9936	4417	4	_	_	NNP
9936	4417	5	)	)	-RRB-
9936	4417	6	How	how	WRB
9936	4417	7	may	may	MD
9936	4417	8	the	the	DT
9936	4417	9	quality	quality	NN
9936	4417	10	of	of	IN
9936	4417	11	potatoes	potato	NNS
9936	4417	12	be	be	VB
9936	4417	13	judged	judge	VBN
9936	4417	14	?	?	.
9936	4418	1	(	(	-LRB-
9936	4418	2	_	_	NNP
9936	4418	3	c	c	NNP
9936	4418	4	_	_	NNP
9936	4418	5	)	)	-RRB-
9936	4418	6	Mention	mention	VB
9936	4418	7	the	the	DT
9936	4418	8	most	most	RBS
9936	4418	9	economical	economical	JJ
9936	4418	10	way	way	NN
9936	4418	11	in	in	IN
9936	4418	12	which	which	WDT
9936	4418	13	to	to	TO
9936	4418	14	cook	cook	VB
9936	4418	15	potatoes	potato	NNS
9936	4418	16	.	.	.
9936	4419	1	(	(	-LRB-
9936	4419	2	14	14	CD
9936	4419	3	)	)	-RRB-
9936	4419	4	Tell	tell	VB
9936	4419	5	how	how	WRB
9936	4419	6	to	to	TO
9936	4419	7	prepare	prepare	VB
9936	4419	8	:	:	:
9936	4419	9	(	(	-LRB-
9936	4419	10	_	_	NNP
9936	4419	11	a	a	DT
9936	4419	12	_	_	NNP
9936	4419	13	)	)	-RRB-
9936	4419	14	mashed	mash	VBN
9936	4419	15	potatoes	potato	NNS
9936	4419	16	;	;	:
9936	4419	17	(	(	-LRB-
9936	4419	18	_	_	NNP
9936	4419	19	b	b	NNP
9936	4419	20	_	_	NNP
9936	4419	21	)	)	-RRB-
9936	4419	22	baked	bake	VBD
9936	4419	23	potatoes	potato	NNS
9936	4419	24	.	.	.
9936	4420	1	(	(	-LRB-
9936	4420	2	_	_	NNP
9936	4420	3	c	c	NNP
9936	4420	4	_	_	NNP
9936	4420	5	)	)	-RRB-
9936	4420	6	How	how	WRB
9936	4420	7	may	may	MD
9936	4420	8	the	the	DT
9936	4420	9	baking	baking	NN
9936	4420	10	of	of	IN
9936	4420	11	potatoes	potato	NNS
9936	4420	12	be	be	VB
9936	4420	13	hastened	hasten	VBN
9936	4420	14	?	?	.
9936	4421	1	(	(	-LRB-
9936	4421	2	_	_	NNP
9936	4421	3	d	d	NNP
9936	4421	4	_	_	NNP
9936	4421	5	)	)	-RRB-
9936	4421	6	Mention	mention	VB
9936	4421	7	several	several	JJ
9936	4421	8	ways	way	NNS
9936	4421	9	in	in	IN
9936	4421	10	which	which	WDT
9936	4421	11	to	to	TO
9936	4421	12	utilize	utilize	VB
9936	4421	13	left	leave	VBN
9936	4421	14	-	-	HYPH
9936	4421	15	over	over	RP
9936	4421	16	potatoes	potato	NNS
9936	4421	17	.	.	.
9936	4422	1	(	(	-LRB-
9936	4422	2	15	15	CD
9936	4422	3	)	)	-RRB-
9936	4422	4	(	(	-LRB-
9936	4422	5	_	_	NNP
9936	4422	6	a	a	DT
9936	4422	7	_	_	NNP
9936	4422	8	)	)	-RRB-
9936	4422	9	How	how	WRB
9936	4422	10	may	may	MD
9936	4422	11	sweet	sweet	JJ
9936	4422	12	potatoes	potato	NNS
9936	4422	13	be	be	VB
9936	4422	14	prepared	prepare	VBN
9936	4422	15	for	for	IN
9936	4422	16	the	the	DT
9936	4422	17	table	table	NN
9936	4422	18	?	?	.
9936	4423	1	(	(	-LRB-
9936	4423	2	_	_	NNP
9936	4423	3	b	b	NNP
9936	4423	4	_	_	NNP
9936	4423	5	)	)	-RRB-
9936	4423	6	Tell	tell	VB
9936	4423	7	how	how	WRB
9936	4423	8	to	to	TO
9936	4423	9	prepare	prepare	VB
9936	4423	10	glazed	glaze	VBN
9936	4423	11	sweet	sweet	JJ
9936	4423	12	potatoes	potato	NNS
9936	4423	13	.	.	.
9936	4424	1	(	(	-LRB-
9936	4424	2	16	16	CD
9936	4424	3	)	)	-RRB-
9936	4424	4	(	(	-LRB-
9936	4424	5	_	_	NNP
9936	4424	6	a	a	DT
9936	4424	7	_	_	NNP
9936	4424	8	)	)	-RRB-
9936	4424	9	How	how	WRB
9936	4424	10	are	be	VBP
9936	4424	11	radishes	radish	NNS
9936	4424	12	usually	usually	RB
9936	4424	13	eaten	eat	VBN
9936	4424	14	?	?	.
9936	4425	1	(	(	-LRB-
9936	4425	2	_	_	NNP
9936	4425	3	b	b	NNP
9936	4425	4	_	_	NNP
9936	4425	5	)	)	-RRB-
9936	4425	6	What	what	WP
9936	4425	7	may	may	MD
9936	4425	8	be	be	VB
9936	4425	9	said	say	VBN
9936	4425	10	of	of	IN
9936	4425	11	the	the	DT
9936	4425	12	food	food	NN
9936	4425	13	value	value	NN
9936	4425	14	of	of	IN
9936	4425	15	radishes	radish	NNS
9936	4425	16	?	?	.
9936	4426	1	(	(	-LRB-
9936	4426	2	17	17	CD
9936	4426	3	)	)	-RRB-
9936	4426	4	(	(	-LRB-
9936	4426	5	_	_	NNP
9936	4426	6	a	a	DT
9936	4426	7	_	_	NNP
9936	4426	8	)	)	-RRB-
9936	4426	9	In	in	IN
9936	4426	10	what	what	WDT
9936	4426	11	way	way	NN
9936	4426	12	do	do	VBP
9936	4426	13	summer	summer	NN
9936	4426	14	and	and	CC
9936	4426	15	winter	winter	NN
9936	4426	16	squashes	squash	NNS
9936	4426	17	differ	differ	VBP
9936	4426	18	?	?	.
9936	4427	1	(	(	-LRB-
9936	4427	2	_	_	NNP
9936	4427	3	b	b	NNP
9936	4427	4	_	_	NNP
9936	4427	5	)	)	-RRB-
9936	4427	6	Why	why	WRB
9936	4427	7	should	should	MD
9936	4427	8	the	the	DT
9936	4427	9	seeds	seed	NNS
9936	4427	10	and	and	CC
9936	4427	11	skins	skin	NNS
9936	4427	12	of	of	IN
9936	4427	13	summer	summer	NN
9936	4427	14	squash	squash	NN
9936	4427	15	be	be	VB
9936	4427	16	removed	remove	VBN
9936	4427	17	in	in	IN
9936	4427	18	preparing	prepare	VBG
9936	4427	19	this	this	DT
9936	4427	20	vegetable	vegetable	NN
9936	4427	21	for	for	IN
9936	4427	22	the	the	DT
9936	4427	23	table	table	NN
9936	4427	24	?	?	.
9936	4428	1	(	(	-LRB-
9936	4428	2	18	18	CD
9936	4428	3	)	)	-RRB-
9936	4428	4	(	(	-LRB-
9936	4428	5	_	_	NNP
9936	4428	6	a	a	DT
9936	4428	7	_	_	NNP
9936	4428	8	)	)	-RRB-
9936	4428	9	Why	why	WRB
9936	4428	10	is	be	VBZ
9936	4428	11	salsify	salsify	NN
9936	4428	12	called	call	VBN
9936	4428	13	vegetable	vegetable	NN
9936	4428	14	oyster	oyster	NN
9936	4428	15	?	?	.
9936	4429	1	(	(	-LRB-
9936	4429	2	_	_	NNP
9936	4429	3	b	b	NNP
9936	4429	4	_	_	NNP
9936	4429	5	)	)	-RRB-
9936	4429	6	How	how	WRB
9936	4429	7	is	be	VBZ
9936	4429	8	salsify	salsify	VB
9936	4429	9	prepared	prepare	VBN
9936	4429	10	for	for	IN
9936	4429	11	cooking	cooking	NN
9936	4429	12	?	?	.
9936	4430	1	(	(	-LRB-
9936	4430	2	19	19	CD
9936	4430	3	)	)	-RRB-
9936	4430	4	(	(	-LRB-
9936	4430	5	_	_	NNP
9936	4430	6	a	a	DT
9936	4430	7	_	_	NNP
9936	4430	8	)	)	-RRB-
9936	4430	9	What	what	WP
9936	4430	10	may	may	MD
9936	4430	11	be	be	VB
9936	4430	12	said	say	VBN
9936	4430	13	of	of	IN
9936	4430	14	the	the	DT
9936	4430	15	food	food	NN
9936	4430	16	value	value	NN
9936	4430	17	of	of	IN
9936	4430	18	tomatoes	tomato	NNS
9936	4430	19	?	?	.
9936	4431	1	(	(	-LRB-
9936	4431	2	_	_	NNP
9936	4431	3	b	b	NNP
9936	4431	4	_	_	NNP
9936	4431	5	)	)	-RRB-
9936	4431	6	How	how	WRB
9936	4431	7	may	may	MD
9936	4431	8	the	the	DT
9936	4431	9	acidity	acidity	NN
9936	4431	10	of	of	IN
9936	4431	11	tomatoes	tomato	NNS
9936	4431	12	be	be	VB
9936	4431	13	decreased	decrease	VBN
9936	4431	14	?	?	.
9936	4432	1	(	(	-LRB-
9936	4432	2	_	_	NNP
9936	4432	3	c	c	NNP
9936	4432	4	_	_	NNP
9936	4432	5	)	)	-RRB-
9936	4432	6	How	how	WRB
9936	4432	7	may	may	MD
9936	4432	8	the	the	DT
9936	4432	9	skins	skin	NNS
9936	4432	10	of	of	IN
9936	4432	11	tomatoes	tomato	NNS
9936	4432	12	be	be	VB
9936	4432	13	removed	remove	VBN
9936	4432	14	easily	easily	RB
9936	4432	15	?	?	.
9936	4433	1	(	(	-LRB-
9936	4433	2	20	20	CD
9936	4433	3	)	)	-RRB-
9936	4433	4	(	(	-LRB-
9936	4433	5	_	_	NNP
9936	4433	6	a	a	DT
9936	4433	7	_	_	NNP
9936	4433	8	)	)	-RRB-
9936	4433	9	Point	point	VB
9936	4433	10	out	out	RP
9936	4433	11	the	the	DT
9936	4433	12	difference	difference	NN
9936	4433	13	between	between	IN
9936	4433	14	turnips	turnip	NNS
9936	4433	15	and	and	CC
9936	4433	16	rutabagas	rutabagas	NN
9936	4433	17	.	.	.
9936	4434	1	(	(	-LRB-
9936	4434	2	_	_	NNP
9936	4434	3	b	b	NNP
9936	4434	4	_	_	NNP
9936	4434	5	)	)	-RRB-
9936	4434	6	When	when	WRB
9936	4434	7	is	be	VBZ
9936	4434	8	it	-PRON-	PRP
9936	4434	9	advisable	advisable	JJ
9936	4434	10	to	to	TO
9936	4434	11	make	make	VB
9936	4434	12	combination	combination	NN
9936	4434	13	vegetable	vegetable	NN
9936	4434	14	dishes	dish	NNS
9936	4434	15	?	?	.
9936	4435	1	(	(	-LRB-
9936	4435	2	_	_	NNP
9936	4435	3	c	c	NNP
9936	4435	4	_	_	NNP
9936	4435	5	)	)	-RRB-
9936	4435	6	Mention	mention	VB
9936	4435	7	several	several	JJ
9936	4435	8	good	good	JJ
9936	4435	9	combinations	combination	NNS
9936	4435	10	.	.	.
9936	4436	1	*	*	NFP
9936	4436	2	*	*	NFP
9936	4436	3	*	*	NFP
9936	4436	4	*	*	NFP
9936	4436	5	*	*	NFP
9936	4436	6	INDEX	index	NN
9936	4436	7	A	a	NN
9936	4436	8	Acid	Acid	NNP
9936	4436	9	,	,	,
9936	4436	10	Butyric	Butyric	NNP
9936	4436	11	,	,	,
9936	4436	12	Lactic	Lactic	NNP
9936	4436	13	,	,	,
9936	4436	14	Adulteration	adulteration	NN
9936	4436	15	of	of	IN
9936	4436	16	milk	milk	NN
9936	4436	17	,	,	,
9936	4436	18	Albumin	Albumin	NNP
9936	4436	19	in	in	IN
9936	4436	20	milk	milk	NN
9936	4436	21	,	,	,
9936	4436	22	Vegetable	vegetable	NN
9936	4436	23	,	,	,
9936	4436	24	Alpine	alpine	NN
9936	4436	25	eggs	egg	NNS
9936	4436	26	,	,	,
9936	4436	27	American	American	NNP
9936	4436	28	Cheddar	Cheddar	NNP
9936	4436	29	cheese	cheese	NN
9936	4436	30	,	,	,
9936	4436	31	cream	cream	NN
9936	4436	32	cheese	cheese	NN
9936	4436	33	,	,	,
9936	4436	34	home	home	NN
9936	4436	35	-	-	HYPH
9936	4436	36	made	make	VBN
9936	4436	37	cheese	cheese	NN
9936	4436	38	,	,	,
9936	4436	39	Apples	Apples	NNPS
9936	4436	40	,	,	,
9936	4436	41	Baked	Baked	NNP
9936	4436	42	,	,	,
9936	4436	43	Artichokes	Artichokes	NNP
9936	4436	44	,	,	,
9936	4436	45	Buttered	Buttered	NNP
9936	4436	46	,	,	,
9936	4436	47	Composition	composition	NN
9936	4436	48	and	and	CC
9936	4436	49	food	food	NN
9936	4436	50	value	value	NN
9936	4436	51	of	of	IN
9936	4436	52	French	French	NNP
9936	4436	53	,	,	,
9936	4436	54	Creamed	Creamed	NNP
9936	4436	55	,	,	,
9936	4436	56	French	French	NNP
9936	4436	57	,	,	,
9936	4436	58	Jerusalem	Jerusalem	NNP
9936	4436	59	,	,	,
9936	4436	60	with	with	IN
9936	4436	61	Hollandaise	Hollandaise	NNP
9936	4436	62	sauce	sauce	NN
9936	4436	63	,	,	,
9936	4436	64	Artificial	Artificial	NNP
9936	4436	65	buttermilk	buttermilk	NN
9936	4436	66	,	,	,
9936	4436	67	Ash	Ash	NNP
9936	4436	68	,	,	,
9936	4436	69	or	or	CC
9936	4436	70	mineral	mineral	NN
9936	4436	71	matter	matter	NN
9936	4436	72	,	,	,
9936	4436	73	in	in	IN
9936	4436	74	vegetables	vegetable	NNS
9936	4436	75	,	,	,
9936	4436	76	Asparagus	Asparagus	NNP
9936	4436	77	,	,	,
9936	4436	78	and	and	CC
9936	4436	79	its	-PRON-	PRP$
9936	4436	80	preparation	preparation	NN
9936	4436	81	,	,	,
9936	4436	82	Composition	composition	NN
9936	4436	83	and	and	CC
9936	4436	84	food	food	NN
9936	4436	85	value	value	NN
9936	4436	86	of	of	IN
9936	4436	87	,	,	,
9936	4436	88	for	for	IN
9936	4436	89	cooking	cooking	NN
9936	4436	90	,	,	,
9936	4436	91	Preparation	Preparation	NNP
9936	4436	92	of	of	IN
9936	4436	93	,	,	,
9936	4436	94	Scalloped	Scalloped	NNP
9936	4436	95	,	,	,
9936	4436	96	with	with	IN
9936	4436	97	butter	butter	NN
9936	4436	98	dressing	dressing	NN
9936	4436	99	,	,	,
9936	4436	100	B	B	NNP
9936	4436	101	Baked	Baked	NNP
9936	4436	102	apples	apple	NNS
9936	4436	103	,	,	,
9936	4436	104	beans	bean	NNS
9936	4436	105	,	,	,
9936	4436	106	beets	beet	NNS
9936	4436	107	,	,	,
9936	4436	108	eggplant	eggplant	JJ
9936	4436	109	,	,	,
9936	4436	110	eggs	egg	NNS
9936	4436	111	in	in	IN
9936	4436	112	cream	cream	NN
9936	4436	113	,	,	,
9936	4436	114	onions	onion	NNS
9936	4436	115	,	,	,
9936	4436	116	potatoes	potato	NNS
9936	4436	117	,	,	,
9936	4436	118	sauerkraut	sauerkraut	NN
9936	4436	119	,	,	,
9936	4436	120	squash	squash	JJ
9936	4436	121	,	,	,
9936	4436	122	sweet	sweet	JJ
9936	4436	123	potatoes	potato	NNS
9936	4436	124	,	,	,
9936	4436	125	Baking	Baking	NNP
9936	4436	126	dishes	dish	NNS
9936	4436	127	for	for	IN
9936	4436	128	egg	egg	NN
9936	4436	129	recipes	recipe	NNS
9936	4436	130	,	,	,
9936	4436	131	Individual	Individual	NNP
9936	4436	132	,	,	,
9936	4436	133	Balls	Balls	NNPS
9936	4436	134	,	,	,
9936	4436	135	Potato	Potato	NNP
9936	4436	136	,	,	,
9936	4436	137	Bean	Bean	NNP
9936	4436	138	croquettes	croquette	VBZ
9936	4436	139	,	,	,
9936	4436	140	loaf	loaf	NNS
9936	4436	141	,	,	,
9936	4436	142	Lima	Lima	NNP
9936	4436	143	,	,	,
9936	4436	144	purÃ	purã	NN
9936	4436	145	©	©	NN
9936	4436	146	e	e	NN
9936	4436	147	,	,	,
9936	4436	148	soufflÃ	soufflÃ	NNP
9936	4436	149	©	©	RB
9936	4436	150	,	,	,
9936	4436	151	Beans	Beans	NNPS
9936	4436	152	and	and	CC
9936	4436	153	their	-PRON-	PRP$
9936	4436	154	preparation	preparation	NN
9936	4436	155	,	,	,
9936	4436	156	Baked	Baked	NNP
9936	4436	157	,	,	,
9936	4436	158	Composition	composition	NN
9936	4436	159	and	and	CC
9936	4436	160	food	food	NN
9936	4436	161	value	value	NN
9936	4436	162	of	of	IN
9936	4436	163	dried	dry	VBN
9936	4436	164	,	,	,
9936	4436	165	Composition	composition	NN
9936	4436	166	and	and	CC
9936	4436	167	food	food	NN
9936	4436	168	value	value	NN
9936	4436	169	of	of	IN
9936	4436	170	lima	lima	NNP
9936	4436	171	,	,	,
9936	4436	172	Composition	composition	NN
9936	4436	173	and	and	CC
9936	4436	174	food	food	NN
9936	4436	175	value	value	NN
9936	4436	176	of	of	IN
9936	4436	177	shell	shell	NN
9936	4436	178	,	,	,
9936	4436	179	Composition	composition	NN
9936	4436	180	and	and	CC
9936	4436	181	food	food	NN
9936	4436	182	value	value	NN
9936	4436	183	of	of	IN
9936	4436	184	string	string	NN
9936	4436	185	,	,	,
9936	4436	186	Shell	Shell	NNP
9936	4436	187	,	,	,
9936	4436	188	String	String	NNP
9936	4436	189	,	,	,
9936	4436	190	Varieties	Varieties	NNPS
9936	4436	191	of	of	IN
9936	4436	192	,	,	,
9936	4436	193	Wax	Wax	NNP
9936	4436	194	,	,	,
9936	4436	195	Beating	Beating	NNP
9936	4436	196	of	of	IN
9936	4436	197	eggs	egg	NNS
9936	4436	198	,	,	,
9936	4436	199	Beet	Beet	NNP
9936	4436	200	tops	top	NNS
9936	4436	201	,	,	,
9936	4436	202	Beets	Beets	NNPS
9936	4436	203	and	and	CC
9936	4436	204	their	-PRON-	PRP$
9936	4436	205	preparation	preparation	NN
9936	4436	206	,	,	,
9936	4436	207	Baked	Baked	NNP
9936	4436	208	,	,	,
9936	4436	209	Buttered	Buttered	NNP
9936	4436	210	,	,	,
9936	4436	211	Composition	composition	NN
9936	4436	212	and	and	CC
9936	4436	213	food	food	NN
9936	4436	214	value	value	NN
9936	4436	215	of	of	IN
9936	4436	216	,	,	,
9936	4436	217	Pickled	Pickled	NNP
9936	4436	218	,	,	,
9936	4436	219	Preparation	Preparation	NNP
9936	4436	220	and	and	CC
9936	4436	221	cooking	cooking	NN
9936	4436	222	of	of	IN
9936	4436	223	,	,	,
9936	4436	224	Selection	selection	NN
9936	4436	225	and	and	CC
9936	4436	226	care	care	NN
9936	4436	227	of	of	IN
9936	4436	228	,	,	,
9936	4436	229	with	with	IN
9936	4436	230	cream	cream	NN
9936	4436	231	dressing	dressing	NN
9936	4436	232	,	,	,
9936	4436	233	with	with	IN
9936	4436	234	sour	sour	JJ
9936	4436	235	dressing	dressing	NN
9936	4436	236	,	,	,
9936	4436	237	Belgian	belgian	JJ
9936	4436	238	cheese	cheese	NN
9936	4436	239	,	,	,
9936	4436	240	Black	black	JJ
9936	4436	241	-	-	HYPH
9936	4436	242	butter	butter	NN
9936	4436	243	sauce	sauce	NN
9936	4436	244	,	,	,
9936	4436	245	tea	tea	NN
9936	4436	246	,	,	,
9936	4436	247	Boiled	boiled	JJ
9936	4436	248	cabbage	cabbage	NN
9936	4436	249	,	,	,
9936	4436	250	dinner	dinner	NN
9936	4436	251	,	,	,
9936	4436	252	New	New	NNP
9936	4436	253	England	England	NNP
9936	4436	254	,	,	,
9936	4436	255	kohlrabi	kohlrabi	NNP
9936	4436	256	,	,	,
9936	4436	257	onions	onion	NNS
9936	4436	258	,	,	,
9936	4436	259	potatoes	potato	NNS
9936	4436	260	,	,	,
9936	4436	261	sweet	sweet	JJ
9936	4436	262	potatoes	potato	NNS
9936	4436	263	,	,	,
9936	4436	264	Bonbons	Bonbons	NNPS
9936	4436	265	,	,	,
9936	4436	266	Cheese	Cheese	NNP
9936	4436	267	,	,	,
9936	4436	268	Breakfast	breakfast	NN
9936	4436	269	menu	menu	NN
9936	4436	270	,	,	,
9936	4436	271	Breaking	break	VBG
9936	4436	272	of	of	IN
9936	4436	273	eggs	egg	NNS
9936	4436	274	,	,	,
9936	4436	275	Brick	Brick	NNP
9936	4436	276	cheese	cheese	NN
9936	4436	277	,	,	,
9936	4436	278	Brie	brie	NN
9936	4436	279	cheese	cheese	NN
9936	4436	280	,	,	,
9936	4436	281	Broiled	broil	VBN
9936	4436	282	mushrooms	mushroom	NNS
9936	4436	283	,	,	,
9936	4436	284	Browned	Browned	NNP
9936	4436	285	carrots	carrot	NNS
9936	4436	286	,	,	,
9936	4436	287	parsnips	parsnip	NNS
9936	4436	288	,	,	,
9936	4436	289	potatoes	potato	NNS
9936	4436	290	,	,	,
9936	4436	291	Brussels	Brussels	NNP
9936	4436	292	sprouts	sprout	NNS
9936	4436	293	and	and	CC
9936	4436	294	their	-PRON-	PRP$
9936	4436	295	preparation	preparation	NN
9936	4436	296	,	,	,
9936	4436	297	sprouts	sprout	NNS
9936	4436	298	,	,	,
9936	4436	299	Buttered	Buttered	NNP
9936	4436	300	,	,	,
9936	4436	301	sprouts	sprout	NNS
9936	4436	302	,	,	,
9936	4436	303	Composition	composition	NN
9936	4436	304	and	and	CC
9936	4436	305	food	food	NN
9936	4436	306	value	value	NN
9936	4436	307	of	of	IN
9936	4436	308	,	,	,
9936	4436	309	sprouts	sprout	NNS
9936	4436	310	,	,	,
9936	4436	311	Cooking	Cooking	NNP
9936	4436	312	of	of	IN
9936	4436	313	,	,	,
9936	4436	314	sprouts	sprout	NNS
9936	4436	315	,	,	,
9936	4436	316	Creamed	Creamed	NNP
9936	4436	317	,	,	,
9936	4436	318	sprouts	sprout	NNS
9936	4436	319	,	,	,
9936	4436	320	Scalloped	Scalloped	NNP
9936	4436	321	,	,	,
9936	4436	322	Bulb	Bulb	NNP
9936	4436	323	,	,	,
9936	4436	324	root	root	NN
9936	4436	325	,	,	,
9936	4436	326	and	and	CC
9936	4436	327	tuber	tuber	VB
9936	4436	328	vegetables	vegetable	NNS
9936	4436	329	,	,	,
9936	4436	330	Butter	Butter	NNP
9936	4436	331	,	,	,
9936	4436	332	Care	Care	NNP
9936	4436	333	of	of	IN
9936	4436	334	,	,	,
9936	4436	335	Cooking	Cooking	NNP
9936	4436	336	with	with	IN
9936	4436	337	,	,	,
9936	4436	338	dressing	dressing	NN
9936	4436	339	,	,	,
9936	4436	340	Asparagus	Asparagus	NNP
9936	4436	341	with	with	IN
9936	4436	342	,	,	,
9936	4436	343	Economical	economical	JJ
9936	4436	344	use	use	NN
9936	4436	345	of	of	IN
9936	4436	346	,	,	,
9936	4436	347	Flavor	Flavor	NNP
9936	4436	348	and	and	CC
9936	4436	349	composition	composition	NN
9936	4436	350	of	of	IN
9936	4436	351	,	,	,
9936	4436	352	Purchasing	Purchasing	NNP
9936	4436	353	,	,	,
9936	4436	354	Renovated	Renovated	NNP
9936	4436	355	,	,	,
9936	4436	356	Serving	serving	NN
9936	4436	357	,	,	,
9936	4436	358	substitutes	substitute	NNS
9936	4436	359	,	,	,
9936	4436	360	substitutes	substitute	NNS
9936	4436	361	,	,	,
9936	4436	362	Method	Method	NNP
9936	4436	363	of	of	IN
9936	4436	364	testing	testing	NN
9936	4436	365	,	,	,
9936	4436	366	Buttered	Buttered	NNP
9936	4436	367	artichokes	artichoke	NNS
9936	4436	368	,	,	,
9936	4436	369	beets	beet	NNS
9936	4436	370	,	,	,
9936	4436	371	Brussels	Brussels	NNP
9936	4436	372	sprouts	sprout	NNS
9936	4436	373	,	,	,
9936	4436	374	carrots	carrot	NNS
9936	4436	375	,	,	,
9936	4436	376	salsify	salsify	VBP
9936	4436	377	,	,	,
9936	4436	378	Butterine	Butterine	NNP
9936	4436	379	,	,	,
9936	4436	380	Buttermilk	Buttermilk	NNP
9936	4436	381	,	,	,
9936	4436	382	Artificial	Artificial	NNP
9936	4436	383	,	,	,
9936	4436	384	Composition	composition	NN
9936	4436	385	and	and	CC
9936	4436	386	food	food	NN
9936	4436	387	value	value	NN
9936	4436	388	of	of	IN
9936	4436	389	,	,	,
9936	4436	390	cream	cream	NN
9936	4436	391	cheese	cheese	NN
9936	4436	392	,	,	,
9936	4436	393	Butyric	Butyric	NNP
9936	4436	394	acid	acid	NN
9936	4436	395	,	,	,
9936	4436	396	C	C	NNP
9936	4436	397	Cabbage	Cabbage	NNP
9936	4436	398	,	,	,
9936	4436	399	and	and	CC
9936	4436	400	its	-PRON-	PRP$
9936	4436	401	preparation	preparation	NN
9936	4436	402	,	,	,
9936	4436	403	Boiled	Boiled	NNP
9936	4436	404	,	,	,
9936	4436	405	Composition	composition	NN
9936	4436	406	and	and	CC
9936	4436	407	food	food	NN
9936	4436	408	value	value	NN
9936	4436	409	of	of	IN
9936	4436	410	,	,	,
9936	4436	411	Creamed	Creamed	NNP
9936	4436	412	,	,	,
9936	4436	413	Preparation	Preparation	NNP
9936	4436	414	and	and	CC
9936	4436	415	cooking	cooking	NN
9936	4436	416	of	of	IN
9936	4436	417	,	,	,
9936	4436	418	Purple	Purple	NNP
9936	4436	419	,	,	,
9936	4436	420	Savoy	Savoy	NNP
9936	4436	421	,	,	,
9936	4436	422	Scalloped	Scalloped	NNP
9936	4436	423	,	,	,
9936	4436	424	Selection	Selection	NNP
9936	4436	425	and	and	CC
9936	4436	426	care	care	NN
9936	4436	427	of	of	IN
9936	4436	428	,	,	,
9936	4436	429	Turnip	Turnip	NNP
9936	4436	430	,	,	,
9936	4436	431	White	White	NNP
9936	4436	432	,	,	,
9936	4436	433	Camembert	Camembert	NNP
9936	4436	434	cheese	cheese	NN
9936	4436	435	,	,	,
9936	4436	436	Candling	candle	VBG
9936	4436	437	eggs	egg	NNS
9936	4436	438	,	,	,
9936	4436	439	Caps	cap	NNS
9936	4436	440	,	,	,
9936	4436	441	Sanitary	Sanitary	NNP
9936	4436	442	milk	milk	NN
9936	4436	443	,	,	,
9936	4436	444	Caramel	Caramel	NNP
9936	4436	445	junket	junket	NN
9936	4436	446	,	,	,
9936	4436	447	Carbohydrate	Carbohydrate	NNP
9936	4436	448	in	in	IN
9936	4436	449	milk	milk	NN
9936	4436	450	,	,	,
9936	4436	451	Carbohydrates	Carbohydrates	NNPS
9936	4436	452	in	in	IN
9936	4436	453	vegetables	vegetable	NNS
9936	4436	454	,	,	,
9936	4436	455	Care	care	NN
9936	4436	456	and	and	CC
9936	4436	457	selection	selection	NN
9936	4436	458	of	of	IN
9936	4436	459	string	string	NN
9936	4436	460	beans	bean	NNS
9936	4436	461	,	,	,
9936	4436	462	of	of	IN
9936	4436	463	butter	butter	NN
9936	4436	464	,	,	,
9936	4436	465	of	of	IN
9936	4436	466	celery	celery	NN
9936	4436	467	,	,	,
9936	4436	468	of	of	IN
9936	4436	469	cheese	cheese	NN
9936	4436	470	,	,	,
9936	4436	471	of	of	IN
9936	4436	472	milk	milk	NN
9936	4436	473	,	,	,
9936	4436	474	of	of	IN
9936	4436	475	milk	milk	NN
9936	4436	476	in	in	IN
9936	4436	477	the	the	DT
9936	4436	478	home	home	NN
9936	4436	479	,	,	,
9936	4436	480	Necessity	necessity	NN
9936	4436	481	for	for	IN
9936	4436	482	,	,	,
9936	4436	483	of	of	IN
9936	4436	484	potatoes	potato	NNS
9936	4436	485	,	,	,
9936	4436	486	of	of	IN
9936	4436	487	vegetables	vegetable	NNS
9936	4436	488	,	,	,
9936	4436	489	Carrots	Carrots	NNPS
9936	4436	490	,	,	,
9936	4436	491	and	and	CC
9936	4436	492	peas	pea	NNS
9936	4436	493	,	,	,
9936	4436	494	and	and	CC
9936	4436	495	their	-PRON-	PRP$
9936	4436	496	preparation	preparation	NN
9936	4436	497	,	,	,
9936	4436	498	Browned	Browned	NNP
9936	4436	499	,	,	,
9936	4436	500	Buttered	Buttered	NNP
9936	4436	501	,	,	,
9936	4436	502	Composition	composition	NN
9936	4436	503	and	and	CC
9936	4436	504	food	food	NN
9936	4436	505	value	value	NN
9936	4436	506	of	of	IN
9936	4436	507	,	,	,
9936	4436	508	Selection	selection	NN
9936	4436	509	and	and	CC
9936	4436	510	preparation	preparation	NN
9936	4436	511	of	of	IN
9936	4436	512	,	,	,
9936	4436	513	with	with	IN
9936	4436	514	parsley	parsley	NN
9936	4436	515	,	,	,
9936	4436	516	Casein	Casein	NNP
9936	4436	517	in	in	IN
9936	4436	518	milk	milk	NN
9936	4436	519	,	,	,
9936	4436	520	Cauliflower	Cauliflower	NNP
9936	4436	521	,	,	,
9936	4436	522	and	and	CC
9936	4436	523	its	-PRON-	PRP$
9936	4436	524	preparation	preparation	NN
9936	4436	525	,	,	,
9936	4436	526	Composition	composition	NN
9936	4436	527	and	and	CC
9936	4436	528	food	food	NN
9936	4436	529	value	value	NN
9936	4436	530	of	of	IN
9936	4436	531	,	,	,
9936	4436	532	Creamed	Creamed	NNP
9936	4436	533	,	,	,
9936	4436	534	Scalloped	Scalloped	NNP
9936	4436	535	,	,	,
9936	4436	536	Selection	Selection	NNP
9936	4436	537	and	and	CC
9936	4436	538	cooking	cooking	NN
9936	4436	539	of	of	IN
9936	4436	540	,	,	,
9936	4436	541	with	with	IN
9936	4436	542	tomato	tomato	NN
9936	4436	543	sauce	sauce	NN
9936	4436	544	,	,	,
9936	4436	545	Celery	Celery	NNP
9936	4436	546	,	,	,
9936	4436	547	au	au	NNP
9936	4436	548	gratin	gratin	NN
9936	4436	549	,	,	,
9936	4436	550	Care	Care	NNP
9936	4436	551	of	of	IN
9936	4436	552	,	,	,
9936	4436	553	Composition	composition	NN
9936	4436	554	and	and	CC
9936	4436	555	food	food	NN
9936	4436	556	value	value	NN
9936	4436	557	of	of	IN
9936	4436	558	,	,	,
9936	4436	559	Creamed	Creamed	NNP
9936	4436	560	,	,	,
9936	4436	561	Preparation	Preparation	NNP
9936	4436	562	of	of	IN
9936	4436	563	,	,	,
9936	4436	564	Cellulose	Cellulose	NNP
9936	4436	565	in	in	IN
9936	4436	566	vegetables	vegetable	NNS
9936	4436	567	,	,	,
9936	4436	568	Certified	certify	VBN
9936	4436	569	milk	milk	NN
9936	4436	570	,	,	,
9936	4436	571	Characteristics	characteristic	NNS
9936	4436	572	and	and	CC
9936	4436	573	care	care	NN
9936	4436	574	of	of	IN
9936	4436	575	cheese	cheese	NN
9936	4436	576	,	,	,
9936	4436	577	of	of	IN
9936	4436	578	wholesome	wholesome	JJ
9936	4436	579	milk	milk	NN
9936	4436	580	,	,	,
9936	4436	581	Cheddar	Cheddar	NNP
9936	4436	582	cheese	cheese	NN
9936	4436	583	,	,	,
9936	4436	584	cheese	cheese	NN
9936	4436	585	,	,	,
9936	4436	586	American	american	JJ
9936	4436	587	,	,	,
9936	4436	588	Cheese	Cheese	NNP
9936	4436	589	,	,	,
9936	4436	590	American	American	NNP
9936	4436	591	Cheddar	Cheddar	NNP
9936	4436	592	,	,	,
9936	4436	593	American	american	JJ
9936	4436	594	cream	cream	NN
9936	4436	595	,	,	,
9936	4436	596	American	american	JJ
9936	4436	597	home	home	NN
9936	4436	598	-	-	HYPH
9936	4436	599	made	make	VBN
9936	4436	600	,	,	,
9936	4436	601	-and	-and	:
9936	4436	602	-	-	HYPH
9936	4436	603	macaroni	macaroni	JJ
9936	4436	604	loaf	loaf	NN
9936	4436	605	,	,	,
9936	4436	606	Belgian	Belgian	NNP
9936	4436	607	,	,	,
9936	4436	608	bonbons	bonbon	NNS
9936	4436	609	,	,	,
9936	4436	610	Brick	Brick	NNP
9936	4436	611	,	,	,
9936	4436	612	Brie	Brie	NNP
9936	4436	613	,	,	,
9936	4436	614	Buttermilk	Buttermilk	NNP
9936	4436	615	,	,	,
9936	4436	616	Buttermilk	Buttermilk	NNP
9936	4436	617	cream	cream	NN
9936	4436	618	,	,	,
9936	4436	619	Camembert	Camembert	NNP
9936	4436	620	,	,	,
9936	4436	621	Care	Care	NNP
9936	4436	622	of	of	IN
9936	4436	623	,	,	,
9936	4436	624	Characteristics	Characteristics	NNP
9936	4436	625	of	of	IN
9936	4436	626	,	,	,
9936	4436	627	Cheddar	Cheddar	NNP
9936	4436	628	,	,	,
9936	4436	629	Cheshire	Cheshire	NNP
9936	4436	630	,	,	,
9936	4436	631	Composition	composition	NN
9936	4436	632	of	of	IN
9936	4436	633	,	,	,
9936	4436	634	Cottage	Cottage	NNP
9936	4436	635	,	,	,
9936	4436	636	dishes	dish	NNS
9936	4436	637	,	,	,
9936	4436	638	Recipes	recipe	NNS
9936	4436	639	for	for	IN
9936	4436	640	,	,	,
9936	4436	641	dishes	dish	NNS
9936	4436	642	,	,	,
9936	4436	643	Variety	Variety	NNP
9936	4436	644	of	of	IN
9936	4436	645	,	,	,
9936	4436	646	Domestic	domestic	JJ
9936	4436	647	,	,	,
9936	4436	648	dreams	dream	NNS
9936	4436	649	,	,	,
9936	4436	650	Edam	Edam	NNP
9936	4436	651	,	,	,
9936	4436	652	Effect	effect	NN
9936	4436	653	of	of	IN
9936	4436	654	cooking	cook	VBG
9936	4436	655	on	on	RP
9936	4436	656	,	,	,
9936	4436	657	Emmenthal	Emmenthal	NNP
9936	4436	658	,	,	,
9936	4436	659	English	English	NNP
9936	4436	660	,	,	,
9936	4436	661	English	english	JJ
9936	4436	662	dairy	dairy	NN
9936	4436	663	,	,	,
9936	4436	664	fondue	fondue	JJ
9936	4436	665	,	,	,
9936	4436	666	Foreign	Foreign	NNP
9936	4436	667	,	,	,
9936	4436	668	Gorgonzola	Gorgonzola	NNP
9936	4436	669	,	,	,
9936	4436	670	Gruyère	Gruyère	NNP
9936	4436	671	,	,	,
9936	4436	672	Holland	Holland	NNP
9936	4436	673	,	,	,
9936	4436	674	Imported	Imported	NNP
9936	4436	675	,	,	,
9936	4436	676	Junket	junket	NN
9936	4436	677	cottage	cottage	NN
9936	4436	678	,	,	,
9936	4436	679	Limburger	Limburger	NNP
9936	4436	680	,	,	,
9936	4436	681	or	or	CC
9936	4436	682	limburg	limburg	NNP
9936	4436	683	,	,	,
9936	4436	684	Neufchâtel	Neufchâtel	NNP
9936	4436	685	,	,	,
9936	4436	686	omelet	omelet	NNP
9936	4436	687	,	,	,
9936	4436	688	Origin	Origin	NNP
9936	4436	689	,	,	,
9936	4436	690	use	use	NN
9936	4436	691	,	,	,
9936	4436	692	and	and	CC
9936	4436	693	production	production	NN
9936	4436	694	of	of	IN
9936	4436	695	,	,	,
9936	4436	696	Parmesan	Parmesan	NNP
9936	4436	697	,	,	,
9936	4436	698	Quality	Quality	NNP
9936	4436	699	of	of	IN
9936	4436	700	,	,	,
9936	4436	701	Roquefort	Roquefort	NNP
9936	4436	702	,	,	,
9936	4436	703	sandwiches	sandwich	VBZ
9936	4436	704	,	,	,
9936	4436	705	Sapsago	Sapsago	NNP
9936	4436	706	,	,	,
9936	4436	707	sauce	sauce	NN
9936	4436	708	,	,	,
9936	4436	709	Serving	serve	VBG
9936	4436	710	,	,	,
9936	4436	711	soufflÃ	soufflÃ	NNP
9936	4436	712	©	©	NNP
9936	4436	713	,	,	,
9936	4436	714	Stilton	Stilton	NNP
9936	4436	715	,	,	,
9936	4436	716	straws	straws	NN
9936	4436	717	,	,	,
9936	4436	718	stuffing	stuff	VBG
9936	4436	719	,	,	,
9936	4436	720	Tomatoes	Tomatoes	NNPS
9936	4436	721	with	with	IN
9936	4436	722	,	,	,
9936	4436	723	Swiss	Swiss	NNP
9936	4436	724	,	,	,
9936	4436	725	Switzer	Switzer	NNP
9936	4436	726	,	,	,
9936	4436	727	toast	toast	NN
9936	4436	728	,	,	,
9936	4436	729	Varieties	variety	NNS
9936	4436	730	of	of	IN
9936	4436	731	,	,	,
9936	4436	732	wafers	wafer	NNS
9936	4436	733	,	,	,
9936	4436	734	Cheeses	Cheeses	NNP
9936	4436	735	,	,	,
9936	4436	736	French	French	NNP
9936	4436	737	,	,	,
9936	4436	738	Italian	italian	JJ
9936	4436	739	,	,	,
9936	4436	740	Swiss	swiss	JJ
9936	4436	741	,	,	,
9936	4436	742	Cheshire	cheshire	JJ
9936	4436	743	cheese	cheese	NN
9936	4436	744	,	,	,
9936	4436	745	Chestnuts	Chestnuts	NNP
9936	4436	746	,	,	,
9936	4436	747	Creamed	Creamed	NNP
9936	4436	748	mushrooms	mushroom	NNS
9936	4436	749	and	and	CC
9936	4436	750	,	,	,
9936	4436	751	Chives	Chives	NNPS
9936	4436	752	,	,	,
9936	4436	753	Chocolate	Chocolate	NNP
9936	4436	754	junket	junket	NN
9936	4436	755	,	,	,
9936	4436	756	Clabber	Clabber	NNP
9936	4436	757	,	,	,
9936	4436	758	or	or	CC
9936	4436	759	curd	curd	NN
9936	4436	760	,	,	,
9936	4436	761	Classification	classification	NN
9936	4436	762	of	of	IN
9936	4436	763	vegetables	vegetable	NNS
9936	4436	764	,	,	,
9936	4436	765	Clean	clean	JJ
9936	4436	766	milk	milk	NN
9936	4436	767	,	,	,
9936	4436	768	Grades	grade	NNS
9936	4436	769	of	of	IN
9936	4436	770	,	,	,
9936	4436	771	Cleanliness	Cleanliness	NNP
9936	4436	772	of	of	IN
9936	4436	773	milk	milk	NN
9936	4436	774	,	,	,
9936	4436	775	Clipped	clip	VBN
9936	4436	776	eggs	egg	NNS
9936	4436	777	,	,	,
9936	4436	778	Combinations	Combinations	NNPS
9936	4436	779	,	,	,
9936	4436	780	Vegetable	Vegetable	NNP
9936	4436	781	,	,	,
9936	4436	782	Commercial	commercial	JJ
9936	4436	783	preservation	preservation	NN
9936	4436	784	of	of	IN
9936	4436	785	eggs	egg	NNS
9936	4436	786	,	,	,
9936	4436	787	Composition	composition	NN
9936	4436	788	and	and	CC
9936	4436	789	flavor	flavor	NN
9936	4436	790	of	of	IN
9936	4436	791	butter	butter	NN
9936	4436	792	,	,	,
9936	4436	793	and	and	CC
9936	4436	794	food	food	NN
9936	4436	795	value	value	NN
9936	4436	796	of	of	IN
9936	4436	797	asparagus	asparagus	NN
9936	4436	798	,	,	,
9936	4436	799	and	and	CC
9936	4436	800	food	food	NN
9936	4436	801	value	value	NN
9936	4436	802	of	of	IN
9936	4436	803	beets	beet	NNS
9936	4436	804	,	,	,
9936	4436	805	and	and	CC
9936	4436	806	food	food	NN
9936	4436	807	value	value	NN
9936	4436	808	of	of	IN
9936	4436	809	Brussels	Brussels	NNP
9936	4436	810	sprouts	sprout	NNS
9936	4436	811	,	,	,
9936	4436	812	and	and	CC
9936	4436	813	food	food	NN
9936	4436	814	value	value	NN
9936	4436	815	of	of	IN
9936	4436	816	buttermilk	buttermilk	NN
9936	4436	817	,	,	,
9936	4436	818	and	and	CC
9936	4436	819	food	food	NN
9936	4436	820	value	value	NN
9936	4436	821	of	of	IN
9936	4436	822	cabbage	cabbage	NN
9936	4436	823	,	,	,
9936	4436	824	and	and	CC
9936	4436	825	food	food	NN
9936	4436	826	value	value	NN
9936	4436	827	of	of	IN
9936	4436	828	carrots	carrot	NNS
9936	4436	829	,	,	,
9936	4436	830	and	and	CC
9936	4436	831	food	food	NN
9936	4436	832	value	value	NN
9936	4436	833	of	of	IN
9936	4436	834	cauliflower	cauliflower	NN
9936	4436	835	,	,	,
9936	4436	836	and	and	CC
9936	4436	837	food	food	NN
9936	4436	838	value	value	NN
9936	4436	839	of	of	IN
9936	4436	840	celery	celery	NN
9936	4436	841	,	,	,
9936	4436	842	and	and	CC
9936	4436	843	food	food	NN
9936	4436	844	value	value	NN
9936	4436	845	of	of	IN
9936	4436	846	corn	corn	NN
9936	4436	847	,	,	,
9936	4436	848	and	and	CC
9936	4436	849	food	food	NN
9936	4436	850	value	value	NN
9936	4436	851	of	of	IN
9936	4436	852	cream	cream	NN
9936	4436	853	,	,	,
9936	4436	854	and	and	CC
9936	4436	855	food	food	NN
9936	4436	856	value	value	NN
9936	4436	857	of	of	IN
9936	4436	858	cucumbers	cucumber	NNS
9936	4436	859	,	,	,
9936	4436	860	and	and	CC
9936	4436	861	food	food	NN
9936	4436	862	value	value	NN
9936	4436	863	of	of	IN
9936	4436	864	dandelion	dandelion	NN
9936	4436	865	greens	green	NNS
9936	4436	866	,	,	,
9936	4436	867	and	and	CC
9936	4436	868	food	food	NN
9936	4436	869	value	value	NN
9936	4436	870	of	of	IN
9936	4436	871	dried	dry	VBN
9936	4436	872	beans	bean	NNS
9936	4436	873	,	,	,
9936	4436	874	and	and	CC
9936	4436	875	food	food	NN
9936	4436	876	value	value	NN
9936	4436	877	of	of	IN
9936	4436	878	dried	dry	VBN
9936	4436	879	lentils	lentil	NNS
9936	4436	880	,	,	,
9936	4436	881	and	and	CC
9936	4436	882	food	food	NN
9936	4436	883	value	value	NN
9936	4436	884	of	of	IN
9936	4436	885	dried	dry	VBN
9936	4436	886	peas	pea	NNS
9936	4436	887	,	,	,
9936	4436	888	and	and	CC
9936	4436	889	food	food	NN
9936	4436	890	value	value	NN
9936	4436	891	of	of	IN
9936	4436	892	eggplant	eggplant	NN
9936	4436	893	,	,	,
9936	4436	894	and	and	CC
9936	4436	895	food	food	NN
9936	4436	896	value	value	NN
9936	4436	897	of	of	IN
9936	4436	898	endive	endive	NN
9936	4436	899	,	,	,
9936	4436	900	and	and	CC
9936	4436	901	food	food	NN
9936	4436	902	value	value	NN
9936	4436	903	of	of	IN
9936	4436	904	French	french	JJ
9936	4436	905	artichokes	artichoke	NNS
9936	4436	906	,	,	,
9936	4436	907	and	and	CC
9936	4436	908	food	food	NN
9936	4436	909	value	value	NN
9936	4436	910	of	of	IN
9936	4436	911	green	green	JJ
9936	4436	912	peas	pea	NNS
9936	4436	913	,	,	,
9936	4436	914	and	and	CC
9936	4436	915	food	food	NN
9936	4436	916	value	value	NN
9936	4436	917	of	of	IN
9936	4436	918	greens	green	NNS
9936	4436	919	,	,	,
9936	4436	920	and	and	CC
9936	4436	921	food	food	NN
9936	4436	922	value	value	NN
9936	4436	923	of	of	IN
9936	4436	924	Jerusalem	Jerusalem	NNP
9936	4436	925	artichokes	artichoke	VBZ
9936	4436	926	,	,	,
9936	4436	927	and	and	CC
9936	4436	928	food	food	NN
9936	4436	929	value	value	NN
9936	4436	930	of	of	IN
9936	4436	931	kohlrabi	kohlrabi	NNP
9936	4436	932	,	,	,
9936	4436	933	and	and	CC
9936	4436	934	food	food	NN
9936	4436	935	value	value	NN
9936	4436	936	of	of	IN
9936	4436	937	lettuce	lettuce	NN
9936	4436	938	,	,	,
9936	4436	939	and	and	CC
9936	4436	940	food	food	NN
9936	4436	941	value	value	NN
9936	4436	942	of	of	IN
9936	4436	943	lima	lima	NNP
9936	4436	944	beans	bean	NNS
9936	4436	945	,	,	,
9936	4436	946	and	and	CC
9936	4436	947	food	food	NN
9936	4436	948	value	value	NN
9936	4436	949	of	of	IN
9936	4436	950	mushrooms	mushroom	NNS
9936	4436	951	,	,	,
9936	4436	952	and	and	CC
9936	4436	953	food	food	NN
9936	4436	954	value	value	NN
9936	4436	955	of	of	IN
9936	4436	956	okra	okra	NN
9936	4436	957	,	,	,
9936	4436	958	and	and	CC
9936	4436	959	food	food	NN
9936	4436	960	value	value	NN
9936	4436	961	of	of	IN
9936	4436	962	onions	onion	NNS
9936	4436	963	,	,	,
9936	4436	964	and	and	CC
9936	4436	965	food	food	NN
9936	4436	966	value	value	NN
9936	4436	967	of	of	IN
9936	4436	968	parsnips	parsnip	NNS
9936	4436	969	,	,	,
9936	4436	970	and	and	CC
9936	4436	971	food	food	NN
9936	4436	972	value	value	NN
9936	4436	973	of	of	IN
9936	4436	974	peppers	pepper	NNS
9936	4436	975	,	,	,
9936	4436	976	and	and	CC
9936	4436	977	food	food	NN
9936	4436	978	value	value	NN
9936	4436	979	of	of	IN
9936	4436	980	potatoes	potato	NNS
9936	4436	981	,	,	,
9936	4436	982	and	and	CC
9936	4436	983	food	food	NN
9936	4436	984	value	value	NN
9936	4436	985	of	of	IN
9936	4436	986	radishes	radish	NNS
9936	4436	987	,	,	,
9936	4436	988	and	and	CC
9936	4436	989	food	food	NN
9936	4436	990	value	value	NN
9936	4436	991	of	of	IN
9936	4436	992	salsify	salsify	NN
9936	4436	993	,	,	,
9936	4436	994	and	and	CC
9936	4436	995	food	food	NN
9936	4436	996	value	value	NN
9936	4436	997	of	of	IN
9936	4436	998	shell	shell	NNP
9936	4436	999	beans	bean	NNS
9936	4436	1000	,	,	,
9936	4436	1001	and	and	CC
9936	4436	1002	food	food	NN
9936	4436	1003	value	value	NN
9936	4436	1004	of	of	IN
9936	4436	1005	skimmed	skim	VBN
9936	4436	1006	milk	milk	NN
9936	4436	1007	,	,	,
9936	4436	1008	and	and	CC
9936	4436	1009	food	food	NN
9936	4436	1010	value	value	NN
9936	4436	1011	of	of	IN
9936	4436	1012	spinach	spinach	NN
9936	4436	1013	,	,	,
9936	4436	1014	and	and	CC
9936	4436	1015	food	food	NN
9936	4436	1016	value	value	NN
9936	4436	1017	of	of	IN
9936	4436	1018	string	string	NN
9936	4436	1019	beans	bean	NNS
9936	4436	1020	,	,	,
9936	4436	1021	and	and	CC
9936	4436	1022	food	food	NN
9936	4436	1023	value	value	NN
9936	4436	1024	of	of	IN
9936	4436	1025	summer	summer	NN
9936	4436	1026	squash	squash	NN
9936	4436	1027	,	,	,
9936	4436	1028	and	and	CC
9936	4436	1029	food	food	NN
9936	4436	1030	value	value	NN
9936	4436	1031	of	of	IN
9936	4436	1032	sweet	sweet	JJ
9936	4436	1033	potatoes	potato	NNS
9936	4436	1034	,	,	,
9936	4436	1035	and	and	CC
9936	4436	1036	food	food	NN
9936	4436	1037	value	value	NN
9936	4436	1038	of	of	IN
9936	4436	1039	Swiss	swiss	JJ
9936	4436	1040	chard	chard	NN
9936	4436	1041	,	,	,
9936	4436	1042	and	and	CC
9936	4436	1043	food	food	NN
9936	4436	1044	value	value	NN
9936	4436	1045	of	of	IN
9936	4436	1046	tomatoes	tomato	NNS
9936	4436	1047	,	,	,
9936	4436	1048	and	and	CC
9936	4436	1049	food	food	NN
9936	4436	1050	value	value	NN
9936	4436	1051	of	of	IN
9936	4436	1052	turnips	turnip	NNS
9936	4436	1053	,	,	,
9936	4436	1054	and	and	CC
9936	4436	1055	food	food	NN
9936	4436	1056	value	value	NN
9936	4436	1057	of	of	IN
9936	4436	1058	vegetables	vegetable	NNS
9936	4436	1059	,	,	,
9936	4436	1060	Table	table	NN
9936	4436	1061	showing	showing	NN
9936	4436	1062	,	,	,
9936	4436	1063	and	and	CC
9936	4436	1064	food	food	NN
9936	4436	1065	value	value	NN
9936	4436	1066	of	of	IN
9936	4436	1067	watercress	watercress	NN
9936	4436	1068	,	,	,
9936	4436	1069	and	and	CC
9936	4436	1070	food	food	NN
9936	4436	1071	value	value	NN
9936	4436	1072	of	of	IN
9936	4436	1073	whey	whey	NN
9936	4436	1074	,	,	,
9936	4436	1075	and	and	CC
9936	4436	1076	food	food	NN
9936	4436	1077	value	value	NN
9936	4436	1078	of	of	IN
9936	4436	1079	winter	winter	NN
9936	4436	1080	squash	squash	NN
9936	4436	1081	,	,	,
9936	4436	1082	of	of	IN
9936	4436	1083	cheese	cheese	NN
9936	4436	1084	,	,	,
9936	4436	1085	of	of	IN
9936	4436	1086	milk	milk	NN
9936	4436	1087	,	,	,
9936	4436	1088	of	of	IN
9936	4436	1089	whole	whole	JJ
9936	4436	1090	milk	milk	NN
9936	4436	1091	,	,	,
9936	4436	1092	Standard	standard	NN
9936	4436	1093	of	of	IN
9936	4436	1094	milk	milk	NN
9936	4436	1095	,	,	,
9936	4436	1096	structure	structure	NN
9936	4436	1097	,	,	,
9936	4436	1098	and	and	CC
9936	4436	1099	food	food	NN
9936	4436	1100	value	value	NN
9936	4436	1101	of	of	IN
9936	4436	1102	vegetables	vegetable	NNS
9936	4436	1103	,	,	,
9936	4436	1104	Condensed	condense	VBN
9936	4436	1105	milk	milk	NN
9936	4436	1106	,	,	,
9936	4436	1107	Cooked	cook	VBD
9936	4436	1108	sautÃ	sautÃ	NNP
9936	4436	1109	©	©	NNP
9936	4436	1110	d	d	NN
9936	4436	1111	potatoes	potato	NNS
9936	4436	1112	,	,	,
9936	4436	1113	Cooking	Cooking	NNP
9936	4436	1114	eggs	egg	NNS
9936	4436	1115	,	,	,
9936	4436	1116	milk	milk	NN
9936	4436	1117	,	,	,
9936	4436	1118	of	of	IN
9936	4436	1119	Brussels	Brussels	NNP
9936	4436	1120	sprouts	sprout	NNS
9936	4436	1121	,	,	,
9936	4436	1122	of	of	IN
9936	4436	1123	cauliflower	cauliflower	NN
9936	4436	1124	,	,	,
9936	4436	1125	of	of	IN
9936	4436	1126	dried	dry	VBN
9936	4436	1127	shell	shell	NNP
9936	4436	1128	beans	bean	NNS
9936	4436	1129	,	,	,
9936	4436	1130	of	of	IN
9936	4436	1131	eggs	egg	NNS
9936	4436	1132	,	,	,
9936	4436	1133	of	of	IN
9936	4436	1134	lentils	lentil	NNS
9936	4436	1135	,	,	,
9936	4436	1136	of	of	IN
9936	4436	1137	vegetables	vegetable	NNS
9936	4436	1138	,	,	,
9936	4436	1139	General	general	JJ
9936	4436	1140	methods	method	NNS
9936	4436	1141	of	of	IN
9936	4436	1142	preparation	preparation	NN
9936	4436	1143	and	and	CC
9936	4436	1144	,	,	,
9936	4436	1145	on	on	IN
9936	4436	1146	cheese	cheese	NN
9936	4436	1147	,	,	,
9936	4436	1148	Effect	effect	NN
9936	4436	1149	of	of	IN
9936	4436	1150	,	,	,
9936	4436	1151	on	on	IN
9936	4436	1152	vegetables	vegetable	NNS
9936	4436	1153	,	,	,
9936	4436	1154	Effect	effect	NN
9936	4436	1155	of	of	IN
9936	4436	1156	,	,	,
9936	4436	1157	Preparing	prepare	VBG
9936	4436	1158	mushrooms	mushroom	NNS
9936	4436	1159	for	for	IN
9936	4436	1160	,	,	,
9936	4436	1161	Preparing	prepare	VBG
9936	4436	1162	vegetables	vegetable	NNS
9936	4436	1163	for	for	IN
9936	4436	1164	,	,	,
9936	4436	1165	Variety	Variety	NNP
9936	4436	1166	of	of	IN
9936	4436	1167	ways	way	NNS
9936	4436	1168	to	to	TO
9936	4436	1169	use	use	VB
9936	4436	1170	milk	milk	NN
9936	4436	1171	in	in	IN
9936	4436	1172	,	,	,
9936	4436	1173	with	with	IN
9936	4436	1174	butter	butter	NN
9936	4436	1175	,	,	,
9936	4436	1176	Corn	Corn	NNP
9936	4436	1177	and	and	CC
9936	4436	1178	its	-PRON-	PRP$
9936	4436	1179	preparation	preparation	NN
9936	4436	1180	,	,	,
9936	4436	1181	and	and	CC
9936	4436	1182	tomatoes	tomato	NNS
9936	4436	1183	,	,	,
9936	4436	1184	Composition	composition	NN
9936	4436	1185	and	and	CC
9936	4436	1186	food	food	NN
9936	4436	1187	value	value	NN
9936	4436	1188	of	of	IN
9936	4436	1189	,	,	,
9936	4436	1190	cooked	cook	VBN
9936	4436	1191	in	in	IN
9936	4436	1192	milk	milk	NN
9936	4436	1193	,	,	,
9936	4436	1194	fritters	fritter	NNS
9936	4436	1195	,	,	,
9936	4436	1196	on	on	IN
9936	4436	1197	the	the	DT
9936	4436	1198	cob	cob	NN
9936	4436	1199	,	,	,
9936	4436	1200	Corn	corn	NN
9936	4436	1201	oysters	oyster	NNS
9936	4436	1202	,	,	,
9936	4436	1203	pulp	pulp	NN
9936	4436	1204	,	,	,
9936	4436	1205	soufflÃ	soufflÃ	NNP
9936	4436	1206	©	©	NNP
9936	4436	1207	,	,	,
9936	4436	1208	string	string	NN
9936	4436	1209	beans	bean	NNS
9936	4436	1210	,	,	,
9936	4436	1211	and	and	CC
9936	4436	1212	tomatoes	tomato	NNS
9936	4436	1213	,	,	,
9936	4436	1214	Sweet	Sweet	NNP
9936	4436	1215	,	,	,
9936	4436	1216	Cottage	cottage	NN
9936	4436	1217	cheese	cheese	NN
9936	4436	1218	,	,	,
9936	4436	1219	-cheese	-cheese	JJ
9936	4436	1220	,	,	,
9936	4436	1221	Junket	Junket	NNP
9936	4436	1222	,	,	,
9936	4436	1223	Cow	Cow	NNP
9936	4436	1224	's	's	POS
9936	4436	1225	milk	milk	NN
9936	4436	1226	,	,	,
9936	4436	1227	Cream	Cream	NNP
9936	4436	1228	,	,	,
9936	4436	1229	cheese	cheese	NN
9936	4436	1230	,	,	,
9936	4436	1231	American	American	NNP
9936	4436	1232	,	,	,
9936	4436	1233	Composition	composition	NN
9936	4436	1234	and	and	CC
9936	4436	1235	food	food	NN
9936	4436	1236	value	value	NN
9936	4436	1237	of	of	IN
9936	4436	1238	,	,	,
9936	4436	1239	-of	-of	:
9936	4436	1240	-	-	HYPH
9936	4436	1241	corn	corn	NN
9936	4436	1242	soup	soup	NN
9936	4436	1243	,	,	,
9936	4436	1244	Standard	standard	JJ
9936	4436	1245	grading	grade	VBG
9936	4436	1246	of	of	IN
9936	4436	1247	milk	milk	NN
9936	4436	1248	and	and	CC
9936	4436	1249	,	,	,
9936	4436	1250	Whipping	Whipping	NNP
9936	4436	1251	,	,	,
9936	4436	1252	Creamed	Creamed	NNP
9936	4436	1253	artichokes	artichoke	NNS
9936	4436	1254	,	,	,
9936	4436	1255	asparagus	asparagus	NN
9936	4436	1256	on	on	IN
9936	4436	1257	toast	toast	NN
9936	4436	1258	,	,	,
9936	4436	1259	Brussels	Brussels	NNP
9936	4436	1260	sprouts	sprout	NNS
9936	4436	1261	,	,	,
9936	4436	1262	cabbage	cabbage	NN
9936	4436	1263	,	,	,
9936	4436	1264	cauliflower	cauliflower	NN
9936	4436	1265	,	,	,
9936	4436	1266	celery	celery	NN
9936	4436	1267	,	,	,
9936	4436	1268	eggs	egg	NNS
9936	4436	1269	,	,	,
9936	4436	1270	kohlrabi	kohlrabi	NNP
9936	4436	1271	,	,	,
9936	4436	1272	mushrooms	mushroom	NNS
9936	4436	1273	and	and	CC
9936	4436	1274	chestnuts	chestnut	NNS
9936	4436	1275	,	,	,
9936	4436	1276	onions	onion	NNS
9936	4436	1277	,	,	,
9936	4436	1278	parsnips	parsnip	NNS
9936	4436	1279	,	,	,
9936	4436	1280	peas	pea	NNS
9936	4436	1281	,	,	,
9936	4436	1282	potatoes	potato	NNS
9936	4436	1283	,	,	,
9936	4436	1284	spinach	spinach	NN
9936	4436	1285	,	,	,
9936	4436	1286	string	string	NN
9936	4436	1287	beans	bean	NNS
9936	4436	1288	,	,	,
9936	4436	1289	tomatoes	tomato	NNS
9936	4436	1290	,	,	,
9936	4436	1291	turnips	turnip	NNS
9936	4436	1292	,	,	,
9936	4436	1293	vegetable	vegetable	NN
9936	4436	1294	oysters	oyster	NNS
9936	4436	1295	,	,	,
9936	4436	1296	Cress	Cress	NNP
9936	4436	1297	,	,	,
9936	4436	1298	Upland	Upland	NNP
9936	4436	1299	,	,	,
9936	4436	1300	Croquettes	Croquettes	NNP
9936	4436	1301	,	,	,
9936	4436	1302	Bean	Bean	NNP
9936	4436	1303	,	,	,
9936	4436	1304	Potato	Potato	NNP
9936	4436	1305	,	,	,
9936	4436	1306	Cucumbers	Cucumbers	NNPS
9936	4436	1307	and	and	CC
9936	4436	1308	their	-PRON-	PRP$
9936	4436	1309	preparation	preparation	NN
9936	4436	1310	,	,	,
9936	4436	1311	Composition	composition	NN
9936	4436	1312	and	and	CC
9936	4436	1313	food	food	NN
9936	4436	1314	value	value	NN
9936	4436	1315	of	of	IN
9936	4436	1316	,	,	,
9936	4436	1317	Stuffed	Stuffed	NNP
9936	4436	1318	,	,	,
9936	4436	1319	Curd	Curd	NNP
9936	4436	1320	,	,	,
9936	4436	1321	or	or	CC
9936	4436	1322	clabber	clabber	NN
9936	4436	1323	,	,	,
9936	4436	1324	D	D	NNP
9936	4436	1325	Dairy	Dairy	NNP
9936	4436	1326	cheese	cheese	NN
9936	4436	1327	,	,	,
9936	4436	1328	English	English	NNP
9936	4436	1329	,	,	,
9936	4436	1330	Dandelion	Dandelion	NNP
9936	4436	1331	,	,	,
9936	4436	1332	greens	green	NNS
9936	4436	1333	,	,	,
9936	4436	1334	Composition	composition	NN
9936	4436	1335	and	and	CC
9936	4436	1336	food	food	NN
9936	4436	1337	value	value	NN
9936	4436	1338	of	of	IN
9936	4436	1339	,	,	,
9936	4436	1340	with	with	IN
9936	4436	1341	sour	sour	JJ
9936	4436	1342	sauce	sauce	NN
9936	4436	1343	,	,	,
9936	4436	1344	Desiccated	Desiccated	NNP
9936	4436	1345	eggs	egg	NNS
9936	4436	1346	,	,	,
9936	4436	1347	Deterioration	deterioration	NN
9936	4436	1348	of	of	IN
9936	4436	1349	eggs	egg	NNS
9936	4436	1350	,	,	,
9936	4436	1351	Causes	cause	NNS
9936	4436	1352	and	and	CC
9936	4436	1353	prevention	prevention	NN
9936	4436	1354	of	of	IN
9936	4436	1355	,	,	,
9936	4436	1356	Diet	Diet	NNP
9936	4436	1357	,	,	,
9936	4436	1358	Milk	milk	NN
9936	4436	1359	in	in	IN
9936	4436	1360	the	the	DT
9936	4436	1361	,	,	,
9936	4436	1362	Digestibility	Digestibility	NNP
9936	4436	1363	of	of	IN
9936	4436	1364	eggs	egg	NNS
9936	4436	1365	,	,	,
9936	4436	1366	of	of	IN
9936	4436	1367	vegetables	vegetable	NNS
9936	4436	1368	,	,	,
9936	4436	1369	Dinner	Dinner	NNP
9936	4436	1370	,	,	,
9936	4436	1371	New	New	NNP
9936	4436	1372	England	England	NNP
9936	4436	1373	boiled	boil	VBD
9936	4436	1374	,	,	,
9936	4436	1375	Domestic	domestic	JJ
9936	4436	1376	cheese	cheese	NN
9936	4436	1377	,	,	,
9936	4436	1378	Drawn	Drawn	NNP
9936	4436	1379	-	-	HYPH
9936	4436	1380	butter	butter	NN
9936	4436	1381	sauce	sauce	NN
9936	4436	1382	,	,	,
9936	4436	1383	Dreams	Dreams	NNPS
9936	4436	1384	,	,	,
9936	4436	1385	Cheese	Cheese	NNP
9936	4436	1386	,	,	,
9936	4436	1387	Dressing	Dressing	NNP
9936	4436	1388	,	,	,
9936	4436	1389	Sour	Sour	NNP
9936	4436	1390	,	,	,
9936	4436	1391	Sour	Sour	NNP
9936	4436	1392	-	-	HYPH
9936	4436	1393	cream	cream	NN
9936	4436	1394	,	,	,
9936	4436	1395	Dried	dry	VBN
9936	4436	1396	beans	bean	NNS
9936	4436	1397	,	,	,
9936	4436	1398	Composition	composition	NN
9936	4436	1399	and	and	CC
9936	4436	1400	food	food	NN
9936	4436	1401	value	value	NN
9936	4436	1402	of	of	IN
9936	4436	1403	,	,	,
9936	4436	1404	Dried	Dried	NNP
9936	4436	1405	lentils	lentil	NNS
9936	4436	1406	,	,	,
9936	4436	1407	Composition	composition	NN
9936	4436	1408	and	and	CC
9936	4436	1409	food	food	NN
9936	4436	1410	value	value	NN
9936	4436	1411	of	of	IN
9936	4436	1412	,	,	,
9936	4436	1413	onions	onion	NNS
9936	4436	1414	,	,	,
9936	4436	1415	peas	pea	NNS
9936	4436	1416	,	,	,
9936	4436	1417	peas	pea	NNS
9936	4436	1418	,	,	,
9936	4436	1419	Composition	composition	NN
9936	4436	1420	and	and	CC
9936	4436	1421	food	food	NN
9936	4436	1422	value	value	NN
9936	4436	1423	of	of	IN
9936	4436	1424	,	,	,
9936	4436	1425	shell	shell	NN
9936	4436	1426	beans	bean	NNS
9936	4436	1427	,	,	,
9936	4436	1428	Cooking	Cooking	NNP
9936	4436	1429	of	of	IN
9936	4436	1430	,	,	,
9936	4436	1431	E	E	NNP
9936	4436	1432	Edam	Edam	NNP
9936	4436	1433	cheese	cheese	NN
9936	4436	1434	,	,	,
9936	4436	1435	Egg	Egg	NNP
9936	4436	1436	beater	beater	NN
9936	4436	1437	.	.	.
9936	4437	1	Rotary	Rotary	NNP
9936	4437	2	,	,	,
9936	4437	3	or	or	CC
9936	4437	4	Dover	Dover	NNP
9936	4437	5	,	,	,
9936	4437	6	recipes	recipe	NNS
9936	4437	7	,	,	,
9936	4437	8	recipes	recipe	NNS
9936	4437	9	,	,	,
9936	4437	10	Individual	individual	JJ
9936	4437	11	baking	bake	VBG
9936	4437	12	dishes	dish	NNS
9936	4437	13	for	for	IN
9936	4437	14	,	,	,
9936	4437	15	soufflÃ	soufflÃ	NNP
9936	4437	16	©	©	NNP
9936	4437	17	,	,	,
9936	4437	18	Eggplant	Eggplant	NNP
9936	4437	19	,	,	,
9936	4437	20	Baked	Baked	NNP
9936	4437	21	,	,	,
9936	4437	22	Food	food	NN
9936	4437	23	value	value	NN
9936	4437	24	and	and	CC
9936	4437	25	composition	composition	NN
9936	4437	26	of	of	IN
9936	4437	27	,	,	,
9936	4437	28	Preparation	Preparation	NNP
9936	4437	29	of	of	IN
9936	4437	30	,	,	,
9936	4437	31	SautÃ	SautÃ	NNP
9936	4437	32	©	©	NNP
9936	4437	33	d	d	NNP
9936	4437	34	,	,	,
9936	4437	35	Scalloped	Scalloped	NNP
9936	4437	36	,	,	,
9936	4437	37	Eggs	Eggs	NNP
9936	4437	38	,	,	,
9936	4437	39	Ã	Ã	NNP
9936	4437	40	  	  	_SP
9936	4437	41	la	la	NNP
9936	4437	42	goldenrod	goldenrod	NNP
9936	4437	43	,	,	,
9936	4437	44	Alpine	Alpine	NNP
9936	4437	45	,	,	,
9936	4437	46	and	and	CC
9936	4437	47	place	place	NN
9936	4437	48	in	in	IN
9936	4437	49	the	the	DT
9936	4437	50	diet	diet	NN
9936	4437	51	,	,	,
9936	4437	52	Description	description	NN
9936	4437	53	of	of	IN
9936	4437	54	,	,	,
9936	4437	55	as	as	IN
9936	4437	56	food	food	NN
9936	4437	57	,	,	,
9936	4437	58	Value	value	NN
9936	4437	59	of	of	IN
9936	4437	60	,	,	,
9936	4437	61	Beating	Beating	NNP
9936	4437	62	of	of	IN
9936	4437	63	,	,	,
9936	4437	64	Breaking	break	VBG
9936	4437	65	of	of	IN
9936	4437	66	,	,	,
9936	4437	67	Candling	Candling	NNP
9936	4437	68	,	,	,
9936	4437	69	Clipped	Clipped	NNP
9936	4437	70	,	,	,
9936	4437	71	Commercial	commercial	JJ
9936	4437	72	preservation	preservation	NN
9936	4437	73	of	of	IN
9936	4437	74	,	,	,
9936	4437	75	Cooking	Cooking	NNP
9936	4437	76	,	,	,
9936	4437	77	Cooking	Cooking	NNP
9936	4437	78	of	of	IN
9936	4437	79	,	,	,
9936	4437	80	Creamed	Creamed	NNP
9936	4437	81	,	,	,
9936	4437	82	Desiccated	Desiccated	NNP
9936	4437	83	,	,	,
9936	4437	84	Deterioration	Deterioration	NNP
9936	4437	85	of	of	IN
9936	4437	86	,	,	,
9936	4437	87	Digestibility	Digestibility	NNP
9936	4437	88	of	of	IN
9936	4437	89	,	,	,
9936	4437	90	Extra	extra	JJ
9936	4437	91	fancy	fancy	JJ
9936	4437	92	,	,	,
9936	4437	93	Fancy	Fancy	NNP
9936	4437	94	,	,	,
9936	4437	95	Fat	fat	JJ
9936	4437	96	in	in	IN
9936	4437	97	,	,	,
9936	4437	98	for	for	IN
9936	4437	99	cooking	cooking	NN
9936	4437	100	,	,	,
9936	4437	101	Preliminary	preliminary	JJ
9936	4437	102	preparation	preparation	NN
9936	4437	103	of	of	IN
9936	4437	104	,	,	,
9936	4437	105	Fried	Fried	NNP
9936	4437	106	,	,	,
9936	4437	107	Hard	hard	RB
9936	4437	108	-	-	HYPH
9936	4437	109	cooked	cook	VBN
9936	4437	110	,	,	,
9936	4437	111	Home	home	NN
9936	4437	112	preservation	preservation	NN
9936	4437	113	of	of	IN
9936	4437	114	,	,	,
9936	4437	115	in	in	IN
9936	4437	116	cream	cream	NN
9936	4437	117	,	,	,
9936	4437	118	Baked	Baked	NNP
9936	4437	119	,	,	,
9936	4437	120	in	in	IN
9936	4437	121	the	the	DT
9936	4437	122	home	home	NN
9936	4437	123	,	,	,
9936	4437	124	Judging	judge	VBG
9936	4437	125	the	the	DT
9936	4437	126	quality	quality	NN
9936	4437	127	of	of	IN
9936	4437	128	,	,	,
9936	4437	129	in	in	IN
9936	4437	130	the	the	DT
9936	4437	131	market	market	NN
9936	4437	132	,	,	,
9936	4437	133	Judging	judge	VBG
9936	4437	134	the	the	DT
9936	4437	135	quality	quality	NN
9936	4437	136	of	of	IN
9936	4437	137	,	,	,
9936	4437	138	Left	leave	VBN
9936	4437	139	-	-	HYPH
9936	4437	140	over	over	RP
9936	4437	141	,	,	,
9936	4437	142	Marketing	marketing	NN
9936	4437	143	of	of	IN
9936	4437	144	,	,	,
9936	4437	145	Minerals	Minerals	NNPS
9936	4437	146	in	in	IN
9936	4437	147	,	,	,
9936	4437	148	Nutritive	Nutritive	NNP
9936	4437	149	value	value	NN
9936	4437	150	of	of	IN
9936	4437	151	,	,	,
9936	4437	152	on	on	IN
9936	4437	153	toast	toast	NN
9936	4437	154	,	,	,
9936	4437	155	Poached	Poached	NNP
9936	4437	156	,	,	,
9936	4437	157	on	on	IN
9936	4437	158	toast	toast	NN
9936	4437	159	,	,	,
9936	4437	160	Scrambled	Scrambled	NNP
9936	4437	161	,	,	,
9936	4437	162	Poached	Poached	NNP
9936	4437	163	,	,	,
9936	4437	164	Points	Points	NNPS
9936	4437	165	to	to	TO
9936	4437	166	observe	observe	VB
9936	4437	167	in	in	IN
9936	4437	168	cooking	cooking	NN
9936	4437	169	,	,	,
9936	4437	170	Powdered	Powdered	NNP
9936	4437	171	,	,	,
9936	4437	172	Eggs	Eggs	NNP
9936	4437	173	,	,	,
9936	4437	174	Preservation	preservation	NN
9936	4437	175	of	of	IN
9936	4437	176	,	,	,
9936	4437	177	Protein	protein	NN
9936	4437	178	in	in	RB
9936	4437	179	,	,	,
9936	4437	180	Quality	Quality	NNP
9936	4437	181	of	of	IN
9936	4437	182	,	,	,
9936	4437	183	Scalloped	Scalloped	NNP
9936	4437	184	,	,	,
9936	4437	185	Scrambled	Scrambled	NNP
9936	4437	186	,	,	,
9936	4437	187	Selection	Selection	NNP
9936	4437	188	of	of	IN
9936	4437	189	,	,	,
9936	4437	190	Separating	separate	VBG
9936	4437	191	of	of	IN
9936	4437	192	,	,	,
9936	4437	193	Serving	serve	VBG
9936	4437	194	of	of	IN
9936	4437	195	,	,	,
9936	4437	196	Soft	soft	RB
9936	4437	197	-	-	HYPH
9936	4437	198	cooked	cook	VBN
9936	4437	199	,	,	,
9936	4437	200	or	or	CC
9936	4437	201	jellied	jelly	VBN
9936	4437	202	,	,	,
9936	4437	203	Strictly	strictly	RB
9936	4437	204	fresh	fresh	JJ
9936	4437	205	,	,	,
9936	4437	206	Stuffed	stuff	VBN
9936	4437	207	,	,	,
9936	4437	208	with	with	IN
9936	4437	209	ham	ham	NN
9936	4437	210	,	,	,
9936	4437	211	Scrambled	Scrambled	NNP
9936	4437	212	,	,	,
9936	4437	213	with	with	IN
9936	4437	214	ham	ham	NN
9936	4437	215	,	,	,
9936	4437	216	Shirred	Shirred	NNP
9936	4437	217	,	,	,
9936	4437	218	with	with	IN
9936	4437	219	limewater	limewater	NN
9936	4437	220	,	,	,
9936	4437	221	Preservation	Preservation	NNP
9936	4437	222	of	of	IN
9936	4437	223	,	,	,
9936	4437	224	with	with	IN
9936	4437	225	tomato	tomato	NNP
9936	4437	226	,	,	,
9936	4437	227	Scrambled	Scrambled	NNP
9936	4437	228	,	,	,
9936	4437	229	with	with	IN
9936	4437	230	water	water	NN
9936	4437	231	glass	glass	NN
9936	4437	232	,	,	,
9936	4437	233	Preservation	preservation	NN
9936	4437	234	of	of	IN
9936	4437	235	,	,	,
9936	4437	236	Emmenthal	emmenthal	JJ
9936	4437	237	cheese	cheese	NN
9936	4437	238	,	,	,
9936	4437	239	Emulsion	Emulsion	NNP
9936	4437	240	,	,	,
9936	4437	241	Endive	Endive	NNP
9936	4437	242	,	,	,
9936	4437	243	Composition	composition	NN
9936	4437	244	and	and	CC
9936	4437	245	food	food	NN
9936	4437	246	value	value	NN
9936	4437	247	of	of	IN
9936	4437	248	,	,	,
9936	4437	249	English	english	JJ
9936	4437	250	cheese	cheese	NN
9936	4437	251	,	,	,
9936	4437	252	dairy	dairy	NN
9936	4437	253	cheese	cheese	NN
9936	4437	254	,	,	,
9936	4437	255	monkey	monkey	NN
9936	4437	256	,	,	,
9936	4437	257	Evaporated	Evaporated	NNP
9936	4437	258	and	and	CC
9936	4437	259	condensed	condense	VBN
9936	4437	260	milk	milk	NN
9936	4437	261	,	,	,
9936	4437	262	milk	milk	NN
9936	4437	263	,	,	,
9936	4437	264	Extra	extra	JJ
9936	4437	265	fancy	fancy	JJ
9936	4437	266	eggs	egg	NNS
9936	4437	267	,	,	,
9936	4437	268	F	F	NNP
9936	4437	269	Fancy	Fancy	NNP
9936	4437	270	eggs	egg	NNS
9936	4437	271	,	,	,
9936	4437	272	Fat	fat	NN
9936	4437	273	in	in	IN
9936	4437	274	eggs	egg	NNS
9936	4437	275	,	,	,
9936	4437	276	in	in	IN
9936	4437	277	milk	milk	NN
9936	4437	278	,	,	,
9936	4437	279	in	in	IN
9936	4437	280	vegetables	vegetable	NNS
9936	4437	281	,	,	,
9936	4437	282	Figs	fig	NNS
9936	4437	283	stuffed	stuff	VBD
9936	4437	284	with	with	IN
9936	4437	285	cheese	cheese	NN
9936	4437	286	,	,	,
9936	4437	287	Flavor	flavor	NN
9936	4437	288	and	and	CC
9936	4437	289	composition	composition	NN
9936	4437	290	of	of	IN
9936	4437	291	butter	butter	NN
9936	4437	292	,	,	,
9936	4437	293	Flavoring	Flavoring	NNP
9936	4437	294	,	,	,
9936	4437	295	Onions	Onions	NNPS
9936	4437	296	for	for	IN
9936	4437	297	,	,	,
9936	4437	298	Flower	Flower	NNP
9936	4437	299	and	and	CC
9936	4437	300	fruit	fruit	NN
9936	4437	301	vegetables	vegetable	NNS
9936	4437	302	,	,	,
9936	4437	303	Fondue	Fondue	NNP
9936	4437	304	,	,	,
9936	4437	305	Cheese	Cheese	NNP
9936	4437	306	,	,	,
9936	4437	307	Food	Food	NNP
9936	4437	308	,	,	,
9936	4437	309	Importance	Importance	NNP
9936	4437	310	of	of	IN
9936	4437	311	vegetables	vegetable	NNS
9936	4437	312	as	as	IN
9936	4437	313	,	,	,
9936	4437	314	value	value	NN
9936	4437	315	and	and	CC
9936	4437	316	composition	composition	NN
9936	4437	317	of	of	IN
9936	4437	318	asparagus	asparagus	NN
9936	4437	319	,	,	,
9936	4437	320	value	value	NN
9936	4437	321	and	and	CC
9936	4437	322	composition	composition	NN
9936	4437	323	of	of	IN
9936	4437	324	beets	beet	NNS
9936	4437	325	,	,	,
9936	4437	326	value	value	NN
9936	4437	327	and	and	CC
9936	4437	328	composition	composition	NN
9936	4437	329	of	of	IN
9936	4437	330	Brussels	Brussels	NNP
9936	4437	331	sprouts	sprout	NNS
9936	4437	332	,	,	,
9936	4437	333	value	value	NN
9936	4437	334	and	and	CC
9936	4437	335	composition	composition	NN
9936	4437	336	of	of	IN
9936	4437	337	buttermilk	buttermilk	NN
9936	4437	338	,	,	,
9936	4437	339	value	value	NN
9936	4437	340	and	and	CC
9936	4437	341	composition	composition	NN
9936	4437	342	of	of	IN
9936	4437	343	cabbage	cabbage	NN
9936	4437	344	,	,	,
9936	4437	345	value	value	NN
9936	4437	346	and	and	CC
9936	4437	347	composition	composition	NN
9936	4437	348	of	of	IN
9936	4437	349	carrots	carrot	NNS
9936	4437	350	,	,	,
9936	4437	351	value	value	NN
9936	4437	352	and	and	CC
9936	4437	353	composition	composition	NN
9936	4437	354	of	of	IN
9936	4437	355	cauliflower	cauliflower	NN
9936	4437	356	,	,	,
9936	4437	357	value	value	NN
9936	4437	358	and	and	CC
9936	4437	359	composition	composition	NN
9936	4437	360	of	of	IN
9936	4437	361	celery	celery	NN
9936	4437	362	,	,	,
9936	4437	363	value	value	NN
9936	4437	364	and	and	CC
9936	4437	365	composition	composition	NN
9936	4437	366	of	of	IN
9936	4437	367	corn	corn	NN
9936	4437	368	,	,	,
9936	4437	369	value	value	NN
9936	4437	370	and	and	CC
9936	4437	371	composition	composition	NN
9936	4437	372	of	of	IN
9936	4437	373	cream	cream	NN
9936	4437	374	,	,	,
9936	4437	375	value	value	NN
9936	4437	376	and	and	CC
9936	4437	377	composition	composition	NN
9936	4437	378	of	of	IN
9936	4437	379	cucumbers	cucumber	NNS
9936	4437	380	,	,	,
9936	4437	381	value	value	NN
9936	4437	382	and	and	CC
9936	4437	383	composition	composition	NN
9936	4437	384	of	of	IN
9936	4437	385	dandelion	dandelion	NN
9936	4437	386	greens	green	NNS
9936	4437	387	,	,	,
9936	4437	388	value	value	NN
9936	4437	389	and	and	CC
9936	4437	390	composition	composition	NN
9936	4437	391	of	of	IN
9936	4437	392	dried	dry	VBN
9936	4437	393	beans	bean	NNS
9936	4437	394	,	,	,
9936	4437	395	value	value	NN
9936	4437	396	and	and	CC
9936	4437	397	composition	composition	NN
9936	4437	398	of	of	IN
9936	4437	399	dried	dry	VBN
9936	4437	400	lentils	lentil	NNS
9936	4437	401	,	,	,
9936	4437	402	value	value	NN
9936	4437	403	and	and	CC
9936	4437	404	composition	composition	NN
9936	4437	405	of	of	IN
9936	4437	406	dried	dry	VBN
9936	4437	407	peas	pea	NNS
9936	4437	408	,	,	,
9936	4437	409	value	value	NN
9936	4437	410	and	and	CC
9936	4437	411	composition	composition	NN
9936	4437	412	of	of	IN
9936	4437	413	eggplant	eggplant	NN
9936	4437	414	,	,	,
9936	4437	415	value	value	NN
9936	4437	416	and	and	CC
9936	4437	417	composition	composition	NN
9936	4437	418	of	of	IN
9936	4437	419	endive	endive	NN
9936	4437	420	,	,	,
9936	4437	421	value	value	NN
9936	4437	422	and	and	CC
9936	4437	423	composition	composition	NN
9936	4437	424	of	of	IN
9936	4437	425	French	french	JJ
9936	4437	426	artichokes	artichoke	NNS
9936	4437	427	,	,	,
9936	4437	428	value	value	NN
9936	4437	429	and	and	CC
9936	4437	430	composition	composition	NN
9936	4437	431	of	of	IN
9936	4437	432	green	green	JJ
9936	4437	433	peas	pea	NNS
9936	4437	434	,	,	,
9936	4437	435	value	value	NN
9936	4437	436	and	and	CC
9936	4437	437	composition	composition	NN
9936	4437	438	of	of	IN
9936	4437	439	greens	green	NNS
9936	4437	440	,	,	,
9936	4437	441	value	value	NN
9936	4437	442	and	and	CC
9936	4437	443	composition	composition	NN
9936	4437	444	of	of	IN
9936	4437	445	Jerusalem	Jerusalem	NNP
9936	4437	446	artichokes	artichoke	VBZ
9936	4437	447	,	,	,
9936	4437	448	value	value	NN
9936	4437	449	and	and	CC
9936	4437	450	composition	composition	NN
9936	4437	451	of	of	IN
9936	4437	452	kohlrabi	kohlrabi	NNP
9936	4437	453	,	,	,
9936	4437	454	value	value	NN
9936	4437	455	and	and	CC
9936	4437	456	composition	composition	NN
9936	4437	457	of	of	IN
9936	4437	458	lettuce	lettuce	NN
9936	4437	459	,	,	,
9936	4437	460	value	value	NN
9936	4437	461	and	and	CC
9936	4437	462	composition	composition	NN
9936	4437	463	of	of	IN
9936	4437	464	lima	lima	NNP
9936	4437	465	beans	bean	NNS
9936	4437	466	,	,	,
9936	4437	467	value	value	NN
9936	4437	468	and	and	CC
9936	4437	469	composition	composition	NN
9936	4437	470	of	of	IN
9936	4437	471	mushrooms	mushroom	NNS
9936	4437	472	,	,	,
9936	4437	473	value	value	NN
9936	4437	474	and	and	CC
9936	4437	475	composition	composition	NN
9936	4437	476	of	of	IN
9936	4437	477	okra	okra	NN
9936	4437	478	,	,	,
9936	4437	479	value	value	NN
9936	4437	480	and	and	CC
9936	4437	481	composition	composition	NN
9936	4437	482	of	of	IN
9936	4437	483	onions	onion	NNS
9936	4437	484	,	,	,
9936	4437	485	value	value	NN
9936	4437	486	and	and	CC
9936	4437	487	composition	composition	NN
9936	4437	488	of	of	IN
9936	4437	489	parsnips	parsnip	NNS
9936	4437	490	,	,	,
9936	4437	491	value	value	NN
9936	4437	492	and	and	CC
9936	4437	493	composition	composition	NN
9936	4437	494	of	of	IN
9936	4437	495	peppers	pepper	NNS
9936	4437	496	,	,	,
9936	4437	497	value	value	NN
9936	4437	498	and	and	CC
9936	4437	499	composition	composition	NN
9936	4437	500	of	of	IN
9936	4437	501	potatoes	potato	NNS
9936	4437	502	,	,	,
9936	4437	503	value	value	NN
9936	4437	504	and	and	CC
9936	4437	505	composition	composition	NN
9936	4437	506	of	of	IN
9936	4437	507	radishes	radish	NNS
9936	4437	508	,	,	,
9936	4437	509	value	value	NN
9936	4437	510	and	and	CC
9936	4437	511	composition	composition	NN
9936	4437	512	of	of	IN
9936	4437	513	salsify	salsify	NN
9936	4437	514	,	,	,
9936	4437	515	value	value	NN
9936	4437	516	and	and	CC
9936	4437	517	composition	composition	NN
9936	4437	518	of	of	IN
9936	4437	519	shell	shell	NNP
9936	4437	520	beans	beans	NNPS
9936	4437	521	,	,	,
9936	4437	522	value	value	NN
9936	4437	523	and	and	CC
9936	4437	524	composition	composition	NN
9936	4437	525	of	of	IN
9936	4437	526	spinach	spinach	NN
9936	4437	527	,	,	,
9936	4437	528	value	value	NN
9936	4437	529	and	and	CC
9936	4437	530	composition	composition	NN
9936	4437	531	of	of	IN
9936	4437	532	string	string	NN
9936	4437	533	beans	bean	NNS
9936	4437	534	,	,	,
9936	4437	535	value	value	NN
9936	4437	536	and	and	CC
9936	4437	537	composition	composition	NN
9936	4437	538	of	of	IN
9936	4437	539	summer	summer	NN
9936	4437	540	squash	squash	NN
9936	4437	541	,	,	,
9936	4437	542	value	value	NN
9936	4437	543	and	and	CC
9936	4437	544	composition	composition	NN
9936	4437	545	of	of	IN
9936	4437	546	sweet	sweet	JJ
9936	4437	547	potatoes	potato	NNS
9936	4437	548	,	,	,
9936	4437	549	value	value	NN
9936	4437	550	and	and	CC
9936	4437	551	composition	composition	NN
9936	4437	552	of	of	IN
9936	4437	553	Swiss	Swiss	NNP
9936	4437	554	chard	chard	NN
9936	4437	555	,	,	,
9936	4437	556	value	value	NN
9936	4437	557	and	and	CC
9936	4437	558	composition	composition	NN
9936	4437	559	of	of	IN
9936	4437	560	tomatoes	tomato	NNS
9936	4437	561	,	,	,
9936	4437	562	value	value	NN
9936	4437	563	and	and	CC
9936	4437	564	composition	composition	NN
9936	4437	565	of	of	IN
9936	4437	566	turnips	turnip	NNS
9936	4437	567	,	,	,
9936	4437	568	value	value	NN
9936	4437	569	and	and	CC
9936	4437	570	composition	composition	NN
9936	4437	571	of	of	IN
9936	4437	572	vegetables	vegetable	NNS
9936	4437	573	,	,	,
9936	4437	574	Table	table	NN
9936	4437	575	showing	showing	NN
9936	4437	576	,	,	,
9936	4437	577	value	value	NN
9936	4437	578	and	and	CC
9936	4437	579	composition	composition	NN
9936	4437	580	of	of	IN
9936	4437	581	watercress	watercress	NN
9936	4437	582	,	,	,
9936	4437	583	value	value	NN
9936	4437	584	and	and	CC
9936	4437	585	composition	composition	NN
9936	4437	586	of	of	IN
9936	4437	587	whey	whey	NN
9936	4437	588	,	,	,
9936	4437	589	value	value	NN
9936	4437	590	and	and	CC
9936	4437	591	composition	composition	NN
9936	4437	592	of	of	IN
9936	4437	593	winter	winter	NN
9936	4437	594	squash	squash	NN
9936	4437	595	,	,	,
9936	4437	596	value	value	NN
9936	4437	597	and	and	CC
9936	4437	598	varieties	variety	NNS
9936	4437	599	of	of	IN
9936	4437	600	greens	green	NNS
9936	4437	601	,	,	,
9936	4437	602	value	value	NN
9936	4437	603	of	of	IN
9936	4437	604	potatoes	potato	NNS
9936	4437	605	,	,	,
9936	4437	606	value	value	NN
9936	4437	607	of	of	IN
9936	4437	608	vegetables	vegetable	NNS
9936	4437	609	,	,	,
9936	4437	610	Structure	structure	NN
9936	4437	611	,	,	,
9936	4437	612	composition	composition	NN
9936	4437	613	and	and	CC
9936	4437	614	,	,	,
9936	4437	615	value	value	NN
9936	4437	616	of	of	IN
9936	4437	617	whole	whole	JJ
9936	4437	618	milk	milk	NN
9936	4437	619	,	,	,
9936	4437	620	values	value	NNS
9936	4437	621	of	of	IN
9936	4437	622	milk	milk	NN
9936	4437	623	products	product	NNS
9936	4437	624	,	,	,
9936	4437	625	Comparison	comparison	NN
9936	4437	626	of	of	IN
9936	4437	627	,	,	,
9936	4437	628	Foods	Foods	NNPS
9936	4437	629	containing	contain	VBG
9936	4437	630	milk	milk	NN
9936	4437	631	,	,	,
9936	4437	632	Foreign	foreign	JJ
9936	4437	633	cheese	cheese	NN
9936	4437	634	,	,	,
9936	4437	635	French	french	JJ
9936	4437	636	artichokes	artichoke	NNS
9936	4437	637	,	,	,
9936	4437	638	artichokes	artichoke	NNS
9936	4437	639	,	,	,
9936	4437	640	Preparation	Preparation	NNP
9936	4437	641	of	of	IN
9936	4437	642	,	,	,
9936	4437	643	cheese	cheese	NN
9936	4437	644	,	,	,
9936	4437	645	fried	fry	VBN
9936	4437	646	potatoes	potato	NNS
9936	4437	647	,	,	,
9936	4437	648	Fresh	fresh	JJ
9936	4437	649	shell	shell	NN
9936	4437	650	beans	bean	NNS
9936	4437	651	,	,	,
9936	4437	652	Preparation	preparation	NN
9936	4437	653	and	and	CC
9936	4437	654	cooking	cooking	NN
9936	4437	655	of	of	IN
9936	4437	656	,	,	,
9936	4437	657	Freshness	Freshness	NNP
9936	4437	658	of	of	IN
9936	4437	659	milk	milk	NN
9936	4437	660	,	,	,
9936	4437	661	Fried	fried	JJ
9936	4437	662	eggs	egg	NNS
9936	4437	663	,	,	,
9936	4437	664	Fritters	Fritters	NNP
9936	4437	665	,	,	,
9936	4437	666	Corn	Corn	NNP
9936	4437	667	,	,	,
9936	4437	668	Fruit	Fruit	NNP
9936	4437	669	and	and	CC
9936	4437	670	flower	flower	NN
9936	4437	671	vegetables	vegetable	NNS
9936	4437	672	,	,	,
9936	4437	673	Junket	junket	NN
9936	4437	674	with	with	IN
9936	4437	675	,	,	,
9936	4437	676	G	G	NNP
9936	4437	677	Garlic	Garlic	NNP
9936	4437	678	,	,	,
9936	4437	679	Glazed	Glazed	NNP
9936	4437	680	sweet	sweet	JJ
9936	4437	681	potatoes	potato	NNS
9936	4437	682	,	,	,
9936	4437	683	Gorgonzola	Gorgonzola	NNP
9936	4437	684	cheese	cheese	NN
9936	4437	685	,	,	,
9936	4437	686	Grades	grade	NNS
9936	4437	687	of	of	IN
9936	4437	688	clean	clean	JJ
9936	4437	689	milk	milk	NN
9936	4437	690	,	,	,
9936	4437	691	Green	green	JJ
9936	4437	692	onions	onion	NNS
9936	4437	693	,	,	,
9936	4437	694	peas	pea	NNS
9936	4437	695	,	,	,
9936	4437	696	peas	pea	NNS
9936	4437	697	,	,	,
9936	4437	698	English	english	JJ
9936	4437	699	style	style	NN
9936	4437	700	,	,	,
9936	4437	701	peas	pea	NNS
9936	4437	702	with	with	IN
9936	4437	703	butter	butter	NN
9936	4437	704	,	,	,
9936	4437	705	Greens	Greens	NNP
9936	4437	706	and	and	CC
9936	4437	707	their	-PRON-	PRP$
9936	4437	708	preparation	preparation	NN
9936	4437	709	,	,	,
9936	4437	710	Food	food	NN
9936	4437	711	value	value	NN
9936	4437	712	of	of	IN
9936	4437	713	,	,	,
9936	4437	714	General	general	JJ
9936	4437	715	directions	direction	NNS
9936	4437	716	for	for	IN
9936	4437	717	cooking	cooking	NN
9936	4437	718	,	,	,
9936	4437	719	Varieties	Varieties	NNP
9936	4437	720	of	of	IN
9936	4437	721	,	,	,
9936	4437	722	Gruyère	Gruyère	NNP
9936	4437	723	cheese	cheese	NN
9936	4437	724	,	,	,
9936	4437	725	Gumbo	Gumbo	NNP
9936	4437	726	,	,	,
9936	4437	727	H	H	NNP
9936	4437	728	Hard	hard	RB
9936	4437	729	-	-	HYPH
9936	4437	730	cooked	cook	VBN
9936	4437	731	eggs	egg	NNS
9936	4437	732	,	,	,
9936	4437	733	Hash	Hash	NNP
9936	4437	734	-	-	HYPH
9936	4437	735	browned	brown	VBN
9936	4437	736	potatoes	potato	NNS
9936	4437	737	,	,	,
9936	4437	738	Holland	Holland	NNP
9936	4437	739	cheese	cheese	NN
9936	4437	740	,	,	,
9936	4437	741	Hollandaise	Hollandaise	NNP
9936	4437	742	sauce	sauce	NN
9936	4437	743	,	,	,
9936	4437	744	sauce	sauce	NN
9936	4437	745	,	,	,
9936	4437	746	Artichokes	Artichokes	NNP
9936	4437	747	with	with	IN
9936	4437	748	,	,	,
9936	4437	749	Home	home	NN
9936	4437	750	,	,	,
9936	4437	751	Keeping	keep	VBG
9936	4437	752	milk	milk	NN
9936	4437	753	clean	clean	JJ
9936	4437	754	in	in	IN
9936	4437	755	the	the	DT
9936	4437	756	,	,	,
9936	4437	757	Keeping	keep	VBG
9936	4437	758	milk	milk	NN
9936	4437	759	cool	cool	JJ
9936	4437	760	in	in	IN
9936	4437	761	the	the	DT
9936	4437	762	,	,	,
9936	4437	763	-made	-made	JJ
9936	4437	764	cheese	cheese	NN
9936	4437	765	,	,	,
9936	4437	766	American	american	JJ
9936	4437	767	,	,	,
9936	4437	768	Milk	milk	NN
9936	4437	769	in	in	IN
9936	4437	770	the	the	DT
9936	4437	771	,	,	,
9936	4437	772	preservation	preservation	NN
9936	4437	773	of	of	IN
9936	4437	774	eggs	egg	NNS
9936	4437	775	,	,	,
9936	4437	776	Hot	hot	JJ
9936	4437	777	slaw	slaw	NN
9936	4437	778	,	,	,
9936	4437	779	I	-PRON-	PRP
9936	4437	780	Imported	import	VBD
9936	4437	781	cheese	cheese	NN
9936	4437	782	,	,	,
9936	4437	783	Individual	individual	JJ
9936	4437	784	baking	bake	VBG
9936	4437	785	dishes	dish	NNS
9936	4437	786	for	for	IN
9936	4437	787	egg	egg	NN
9936	4437	788	recipes	recipe	NNS
9936	4437	789	,	,	,
9936	4437	790	Irish	irish	JJ
9936	4437	791	potatoes	potato	NNS
9936	4437	792	,	,	,
9936	4437	793	Italian	italian	JJ
9936	4437	794	cheeses	cheese	NNS
9936	4437	795	,	,	,
9936	4437	796	J	J	NNP
9936	4437	797	Jellied	Jellied	NNP
9936	4437	798	,	,	,
9936	4437	799	or	or	CC
9936	4437	800	soft	soft	RB
9936	4437	801	-	-	HYPH
9936	4437	802	cooked	cook	VBN
9936	4437	803	,	,	,
9936	4437	804	eggs	egg	NNS
9936	4437	805	,	,	,
9936	4437	806	Jerusalem	Jerusalem	NNP
9936	4437	807	artichokes	artichoke	VBZ
9936	4437	808	,	,	,
9936	4437	809	artichokes	artichoke	NNS
9936	4437	810	,	,	,
9936	4437	811	Composition	composition	NN
9936	4437	812	and	and	CC
9936	4437	813	food	food	NN
9936	4437	814	value	value	NN
9936	4437	815	of	of	IN
9936	4437	816	,	,	,
9936	4437	817	artichokes	artichoke	NNS
9936	4437	818	,	,	,
9936	4437	819	Preparation	Preparation	NNP
9936	4437	820	of	of	IN
9936	4437	821	,	,	,
9936	4437	822	Judging	judge	VBG
9936	4437	823	the	the	DT
9936	4437	824	quality	quality	NN
9936	4437	825	of	of	IN
9936	4437	826	eggs	egg	NNS
9936	4437	827	in	in	IN
9936	4437	828	the	the	DT
9936	4437	829	home	home	NN
9936	4437	830	,	,	,
9936	4437	831	the	the	DT
9936	4437	832	quality	quality	NN
9936	4437	833	of	of	IN
9936	4437	834	eggs	egg	NNS
9936	4437	835	in	in	IN
9936	4437	836	the	the	DT
9936	4437	837	market	market	NN
9936	4437	838	,	,	,
9936	4437	839	Junket	Junket	NNP
9936	4437	840	Caramel	Caramel	NNP
9936	4437	841	,	,	,
9936	4437	842	Chocolate	Chocolate	NNP
9936	4437	843	,	,	,
9936	4437	844	cottage	cottage	NN
9936	4437	845	cheese	cheese	NN
9936	4437	846	,	,	,
9936	4437	847	Plain	Plain	NNP
9936	4437	848	,	,	,
9936	4437	849	Recipes	Recipes	NNPS
9936	4437	850	for	for	IN
9936	4437	851	,	,	,
9936	4437	852	with	with	IN
9936	4437	853	fruit	fruit	NN
9936	4437	854	,	,	,
9936	4437	855	K	K	NNP
9936	4437	856	Kinds	Kinds	NNPS
9936	4437	857	of	of	IN
9936	4437	858	cheese	cheese	NN
9936	4437	859	,	,	,
9936	4437	860	Kohlrabi	Kohlrabi	NNP
9936	4437	861	,	,	,
9936	4437	862	Boiled	Boiled	NNP
9936	4437	863	,	,	,
9936	4437	864	Composition	composition	NN
9936	4437	865	and	and	CC
9936	4437	866	food	food	NN
9936	4437	867	value	value	NN
9936	4437	868	,	,	,
9936	4437	869	Creamed	Creamed	NNP
9936	4437	870	,	,	,
9936	4437	871	Mashed	Mashed	NNP
9936	4437	872	,	,	,
9936	4437	873	Preparation	Preparation	NNP
9936	4437	874	of	of	IN
9936	4437	875	,	,	,
9936	4437	876	L	L	NNP
9936	4437	877	Lactic	lactic	JJ
9936	4437	878	acid	acid	NN
9936	4437	879	,	,	,
9936	4437	880	Lactose	Lactose	NNP
9936	4437	881	,	,	,
9936	4437	882	Leeks	Leeks	NNPS
9936	4437	883	,	,	,
9936	4437	884	Left	leave	VBN
9936	4437	885	-	-	HYPH
9936	4437	886	over	over	RP
9936	4437	887	eggs	egg	NNS
9936	4437	888	,	,	,
9936	4437	889	Legumes	Legumes	NNP
9936	4437	890	,	,	,
9936	4437	891	Legumin	Legumin	NNP
9936	4437	892	,	,	,
9936	4437	893	Lentil	Lentil	NNP
9936	4437	894	puff	puff	NN
9936	4437	895	,	,	,
9936	4437	896	Lentils	Lentils	NNP
9936	4437	897	,	,	,
9936	4437	898	Cooking	Cooking	NNP
9936	4437	899	of	of	IN
9936	4437	900	,	,	,
9936	4437	901	Preparation	Preparation	NNP
9936	4437	902	of	of	IN
9936	4437	903	,	,	,
9936	4437	904	Lettuce	Lettuce	NNP
9936	4437	905	,	,	,
9936	4437	906	Composition	composition	NN
9936	4437	907	and	and	CC
9936	4437	908	food	food	NN
9936	4437	909	value	value	NN
9936	4437	910	of	of	IN
9936	4437	911	,	,	,
9936	4437	912	Lima	Lima	NNP
9936	4437	913	-	-	HYPH
9936	4437	914	bean	bean	NN
9936	4437	915	loaf	loaf	NN
9936	4437	916	,	,	,
9936	4437	917	beans	bean	NNS
9936	4437	918	,	,	,
9936	4437	919	Composition	composition	NN
9936	4437	920	and	and	CC
9936	4437	921	food	food	NN
9936	4437	922	value	value	NN
9936	4437	923	of	of	IN
9936	4437	924	,	,	,
9936	4437	925	beans	bean	NNS
9936	4437	926	en	en	IN
9936	4437	927	casserole	casserole	NNS
9936	4437	928	,	,	,
9936	4437	929	beans	bean	NNS
9936	4437	930	in	in	IN
9936	4437	931	cream	cream	NN
9936	4437	932	,	,	,
9936	4437	933	Limburg	Limburg	NNP
9936	4437	934	cheese	cheese	NN
9936	4437	935	,	,	,
9936	4437	936	Limburger	limburger	NN
9936	4437	937	cheese	cheese	NN
9936	4437	938	,	,	,
9936	4437	939	Lime	lime	NN
9936	4437	940	in	in	IN
9936	4437	941	milk	milk	NN
9936	4437	942	,	,	,
9936	4437	943	Limewater	Limewater	NNP
9936	4437	944	,	,	,
9936	4437	945	Preservation	Preservation	NNP
9936	4437	946	of	of	IN
9936	4437	947	eggs	egg	NNS
9936	4437	948	with	with	IN
9936	4437	949	,	,	,
9936	4437	950	Loaf	Loaf	NNP
9936	4437	951	,	,	,
9936	4437	952	Cheese	Cheese	NNP
9936	4437	953	-	-	:
9936	4437	954	and	and	CC
9936	4437	955	macaroni	macaroni	NN
9936	4437	956	,	,	,
9936	4437	957	Lima	Lima	NNP
9936	4437	958	Bean	Bean	NNP
9936	4437	959	,	,	,
9936	4437	960	Luncheon	luncheon	NN
9936	4437	961	menu	menu	NN
9936	4437	962	,	,	,
9936	4437	963	Lyonnaise	Lyonnaise	NNP
9936	4437	964	potatoes	potato	NNS
9936	4437	965	,	,	,
9936	4437	966	M	M	NNP
9936	4437	967	MaÃ	MaÃ	NNP
9936	4437	968	®	®	NNP
9936	4437	969	tre	tre	NN
9936	4437	970	d'hôtel	d'hã´tel	NN
9936	4437	971	sauce	sauce	NN
9936	4437	972	,	,	,
9936	4437	973	Margarine	Margarine	NNP
9936	4437	974	,	,	,
9936	4437	975	Marketing	marketing	NN
9936	4437	976	of	of	IN
9936	4437	977	eggs	egg	NNS
9936	4437	978	,	,	,
9936	4437	979	Marrow	Marrow	NNP
9936	4437	980	,	,	,
9936	4437	981	Vegetable	Vegetable	NNP
9936	4437	982	,	,	,
9936	4437	983	Mashed	Mashed	NNP
9936	4437	984	kohlrabi	kohlrabi	NN
9936	4437	985	,	,	,
9936	4437	986	parsnips	parsnip	NNS
9936	4437	987	,	,	,
9936	4437	988	potatoes	potato	NNS
9936	4437	989	,	,	,
9936	4437	990	squash	squash	JJ
9936	4437	991	,	,	,
9936	4437	992	sweet	sweet	JJ
9936	4437	993	potatoes	potato	NNS
9936	4437	994	,	,	,
9936	4437	995	turnips	turnip	NNS
9936	4437	996	,	,	,
9936	4437	997	Medium	medium	JJ
9936	4437	998	white	white	JJ
9936	4437	999	sauce	sauce	NN
9936	4437	1000	,	,	,
9936	4437	1001	white	white	JJ
9936	4437	1002	sauce	sauce	NN
9936	4437	1003	for	for	IN
9936	4437	1004	vegetables	vegetable	NNS
9936	4437	1005	,	,	,
9936	4437	1006	Menu	Menu	NNP
9936	4437	1007	,	,	,
9936	4437	1008	Breakfast	Breakfast	NNP
9936	4437	1009	,	,	,
9936	4437	1010	Luncheon	Luncheon	NNP
9936	4437	1011	,	,	,
9936	4437	1012	Methods	Methods	NNPS
9936	4437	1013	of	of	IN
9936	4437	1014	cooking	cooking	NN
9936	4437	1015	applied	apply	VBD
9936	4437	1016	to	to	IN
9936	4437	1017	vegetables	vegetable	NNS
9936	4437	1018	,	,	,
9936	4437	1019	Milk	Milk	NNP
9936	4437	1020	,	,	,
9936	4437	1021	Adulteration	adulteration	NN
9936	4437	1022	of	of	IN
9936	4437	1023	,	,	,
9936	4437	1024	Albumin	Albumin	NNP
9936	4437	1025	in	in	IN
9936	4437	1026	,	,	,
9936	4437	1027	and	and	CC
9936	4437	1028	cream	cream	NN
9936	4437	1029	,	,	,
9936	4437	1030	Standard	standard	JJ
9936	4437	1031	grading	grade	VBG
9936	4437	1032	of	of	IN
9936	4437	1033	,	,	,
9936	4437	1034	caps	cap	NNS
9936	4437	1035	,	,	,
9936	4437	1036	Sanitary	Sanitary	NNP
9936	4437	1037	,	,	,
9936	4437	1038	Carbohydrate	Carbohydrate	NNP
9936	4437	1039	in	in	RB
9936	4437	1040	,	,	,
9936	4437	1041	Care	care	NN
9936	4437	1042	of	of	IN
9936	4437	1043	,	,	,
9936	4437	1044	Casein	Casein	NNP
9936	4437	1045	in	in	IN
9936	4437	1046	,	,	,
9936	4437	1047	Certified	Certified	NNP
9936	4437	1048	,	,	,
9936	4437	1049	Milk	Milk	NNP
9936	4437	1050	,	,	,
9936	4437	1051	Characteristics	Characteristics	NNPS
9936	4437	1052	of	of	IN
9936	4437	1053	wholesome	wholesome	JJ
9936	4437	1054	,	,	,
9936	4437	1055	Cleanliness	Cleanliness	NNP
9936	4437	1056	of	of	IN
9936	4437	1057	,	,	,
9936	4437	1058	Composition	composition	NN
9936	4437	1059	and	and	CC
9936	4437	1060	food	food	NN
9936	4437	1061	value	value	NN
9936	4437	1062	of	of	IN
9936	4437	1063	skim	skim	NNP
9936	4437	1064	,	,	,
9936	4437	1065	Composition	Composition	NNP
9936	4437	1066	of	of	IN
9936	4437	1067	,	,	,
9936	4437	1068	Composition	composition	NN
9936	4437	1069	of	of	IN
9936	4437	1070	whole	whole	JJ
9936	4437	1071	,	,	,
9936	4437	1072	composition	composition	NN
9936	4437	1073	,	,	,
9936	4437	1074	Standard	Standard	NNP
9936	4437	1075	of	of	IN
9936	4437	1076	,	,	,
9936	4437	1077	Condensed	condense	VBN
9936	4437	1078	,	,	,
9936	4437	1079	Cooking	Cooking	NNP
9936	4437	1080	,	,	,
9936	4437	1081	Cow	Cow	NNP
9936	4437	1082	's	's	POS
9936	4437	1083	,	,	,
9936	4437	1084	dishes	dish	NNS
9936	4437	1085	and	and	CC
9936	4437	1086	sauces	sauce	NNS
9936	4437	1087	,	,	,
9936	4437	1088	Recipes	recipe	NNS
9936	4437	1089	for	for	IN
9936	4437	1090	,	,	,
9936	4437	1091	Evaporated	Evaporated	NNP
9936	4437	1092	,	,	,
9936	4437	1093	Fat	fat	JJ
9936	4437	1094	in	in	NN
9936	4437	1095	,	,	,
9936	4437	1096	Foods	Foods	NNPS
9936	4437	1097	containing	contain	VBG
9936	4437	1098	,	,	,
9936	4437	1099	Freshness	Freshness	NNP
9936	4437	1100	of	of	IN
9936	4437	1101	,	,	,
9936	4437	1102	Grades	Grades	NNPS
9936	4437	1103	of	of	IN
9936	4437	1104	clean	clean	JJ
9936	4437	1105	,	,	,
9936	4437	1106	in	in	IN
9936	4437	1107	cooking	cooking	NN
9936	4437	1108	,	,	,
9936	4437	1109	Ways	Ways	NNPS
9936	4437	1110	of	of	IN
9936	4437	1111	using	use	VBG
9936	4437	1112	,	,	,
9936	4437	1113	in	in	IN
9936	4437	1114	the	the	DT
9936	4437	1115	diet	diet	NN
9936	4437	1116	,	,	,
9936	4437	1117	in	in	IN
9936	4437	1118	the	the	DT
9936	4437	1119	home	home	NN
9936	4437	1120	,	,	,
9936	4437	1121	in	in	IN
9936	4437	1122	the	the	DT
9936	4437	1123	home	home	NN
9936	4437	1124	,	,	,
9936	4437	1125	Necessity	necessity	NN
9936	4437	1126	for	for	IN
9936	4437	1127	care	care	NN
9936	4437	1128	of	of	IN
9936	4437	1129	,	,	,
9936	4437	1130	Mineral	Mineral	NNP
9936	4437	1131	matter	matter	NN
9936	4437	1132	in	in	RB
9936	4437	1133	,	,	,
9936	4437	1134	Modified	Modified	NNP
9936	4437	1135	,	,	,
9936	4437	1136	Pasteurized	Pasteurized	NNP
9936	4437	1137	,	,	,
9936	4437	1138	Points	Points	NNPS
9936	4437	1139	to	to	TO
9936	4437	1140	be	be	VB
9936	4437	1141	observed	observe	VBN
9936	4437	1142	in	in	IN
9936	4437	1143	cooking	cooking	NN
9936	4437	1144	,	,	,
9936	4437	1145	Powdered	Powdered	NNP
9936	4437	1146	,	,	,
9936	4437	1147	Preserved	Preserved	NNP
9936	4437	1148	,	,	,
9936	4437	1149	products	product	NNS
9936	4437	1150	,	,	,
9936	4437	1151	Comparison	comparison	NN
9936	4437	1152	of	of	IN
9936	4437	1153	food	food	NN
9936	4437	1154	value	value	NN
9936	4437	1155	of	of	IN
9936	4437	1156	,	,	,
9936	4437	1157	Products	Products	NNPS
9936	4437	1158	obtained	obtain	VBN
9936	4437	1159	from	from	IN
9936	4437	1160	,	,	,
9936	4437	1161	Protein	protein	NN
9936	4437	1162	in	in	IN
9936	4437	1163	,	,	,
9936	4437	1164	Purchase	Purchase	NNP
9936	4437	1165	of	of	IN
9936	4437	1166	,	,	,
9936	4437	1167	Skim	Skim	NNP
9936	4437	1168	,	,	,
9936	4437	1169	Sour	Sour	NNP
9936	4437	1170	,	,	,
9936	4437	1171	Sterilized	Sterilized	NNP
9936	4437	1172	,	,	,
9936	4437	1173	Water	Water	NNP
9936	4437	1174	in	in	IN
9936	4437	1175	,	,	,
9936	4437	1176	Whole	Whole	NNP
9936	4437	1177	,	,	,
9936	4437	1178	Mineral	mineral	NN
9936	4437	1179	matter	matter	NN
9936	4437	1180	in	in	IN
9936	4437	1181	milk	milk	NN
9936	4437	1182	,	,	,
9936	4437	1183	matter	matter	NN
9936	4437	1184	,	,	,
9936	4437	1185	or	or	CC
9936	4437	1186	ash	ash	VB
9936	4437	1187	,	,	,
9936	4437	1188	in	in	IN
9936	4437	1189	vegetables	vegetable	NNS
9936	4437	1190	,	,	,
9936	4437	1191	Minerals	Minerals	NNPS
9936	4437	1192	in	in	IN
9936	4437	1193	eggs	egg	NNS
9936	4437	1194	,	,	,
9936	4437	1195	Modified	modified	JJ
9936	4437	1196	milk	milk	NN
9936	4437	1197	,	,	,
9936	4437	1198	Monkey	Monkey	NNP
9936	4437	1199	,	,	,
9936	4437	1200	English	English	NNP
9936	4437	1201	,	,	,
9936	4437	1202	Mushrooms	Mushrooms	NNP
9936	4437	1203	,	,	,
9936	4437	1204	and	and	CC
9936	4437	1205	chestnuts	chestnut	NNS
9936	4437	1206	,	,	,
9936	4437	1207	Creamed	Creamed	NNP
9936	4437	1208	,	,	,
9936	4437	1209	and	and	CC
9936	4437	1210	their	-PRON-	PRP$
9936	4437	1211	preparation	preparation	NN
9936	4437	1212	,	,	,
9936	4437	1213	Broiled	broil	VBN
9936	4437	1214	,	,	,
9936	4437	1215	Composition	composition	NN
9936	4437	1216	and	and	CC
9936	4437	1217	food	food	NN
9936	4437	1218	value	value	NN
9936	4437	1219	of	of	IN
9936	4437	1220	,	,	,
9936	4437	1221	for	for	IN
9936	4437	1222	cooking	cooking	NN
9936	4437	1223	,	,	,
9936	4437	1224	Preparing	Preparing	NNP
9936	4437	1225	,	,	,
9936	4437	1226	SautÃ	SautÃ	NNP
9936	4437	1227	©	©	NNP
9936	4437	1228	d	d	NN
9936	4437	1229	,	,	,
9936	4437	1230	Stewed	Stewed	NNP
9936	4437	1231	,	,	,
9936	4437	1232	N	N	NNP
9936	4437	1233	Navy	Navy	NNP
9936	4437	1234	beans	bean	NNS
9936	4437	1235	,	,	,
9936	4437	1236	Stewed	Stewed	NNP
9936	4437	1237	,	,	,
9936	4437	1238	Neufchâtel	Neufchâtel	NNP
9936	4437	1239	cheese	cheese	NN
9936	4437	1240	,	,	,
9936	4437	1241	New	New	NNP
9936	4437	1242	England	England	NNP
9936	4437	1243	boiled	boil	VBD
9936	4437	1244	dinner	dinner	NN
9936	4437	1245	,	,	,
9936	4437	1246	Nutritive	Nutritive	NNP
9936	4437	1247	value	value	NN
9936	4437	1248	of	of	IN
9936	4437	1249	eggs	egg	NNS
9936	4437	1250	,	,	,
9936	4437	1251	O	o	UH
9936	4437	1252	Okra	Okra	NNP
9936	4437	1253	,	,	,
9936	4437	1254	Composition	composition	NN
9936	4437	1255	and	and	CC
9936	4437	1256	food	food	NN
9936	4437	1257	value	value	NN
9936	4437	1258	of	of	IN
9936	4437	1259	,	,	,
9936	4437	1260	Preparation	Preparation	NNP
9936	4437	1261	of	of	IN
9936	4437	1262	,	,	,
9936	4437	1263	Stewed	Stewed	NNP
9936	4437	1264	,	,	,
9936	4437	1265	with	with	IN
9936	4437	1266	tomatoes	tomato	NNS
9936	4437	1267	,	,	,
9936	4437	1268	Oleomargarine	Oleomargarine	NNP
9936	4437	1269	,	,	,
9936	4437	1270	Omelet	Omelet	NNP
9936	4437	1271	,	,	,
9936	4437	1272	Cheese	Cheese	NNP
9936	4437	1273	,	,	,
9936	4437	1274	Plain	Plain	NNP
9936	4437	1275	,	,	,
9936	4437	1276	Puff	Puff	NNP
9936	4437	1277	,	,	,
9936	4437	1278	Tomato	Tomato	NNP
9936	4437	1279	,	,	,
9936	4437	1280	Omelets	Omelets	NNPS
9936	4437	1281	,	,	,
9936	4437	1282	Variety	Variety	NNP
9936	4437	1283	in	in	IN
9936	4437	1284	,	,	,
9936	4437	1285	Onion	onion	NN
9936	4437	1286	family	family	NN
9936	4437	1287	,	,	,
9936	4437	1288	Varieties	Varieties	NNP
9936	4437	1289	of	of	IN
9936	4437	1290	the	the	DT
9936	4437	1291	,	,	,
9936	4437	1292	Onions	Onions	NNPS
9936	4437	1293	,	,	,
9936	4437	1294	Baked	Baked	NNP
9936	4437	1295	,	,	,
9936	4437	1296	Boiled	Boiled	NNP
9936	4437	1297	,	,	,
9936	4437	1298	Composition	composition	NN
9936	4437	1299	and	and	CC
9936	4437	1300	food	food	NN
9936	4437	1301	value	value	NN
9936	4437	1302	of	of	IN
9936	4437	1303	,	,	,
9936	4437	1304	Creamed	Creamed	NNP
9936	4437	1305	,	,	,
9936	4437	1306	Dried	Dried	NNP
9936	4437	1307	,	,	,
9936	4437	1308	for	for	IN
9936	4437	1309	flavoring	flavoring	NN
9936	4437	1310	,	,	,
9936	4437	1311	for	for	IN
9936	4437	1312	the	the	DT
9936	4437	1313	table	table	NN
9936	4437	1314	,	,	,
9936	4437	1315	Green	Green	NNP
9936	4437	1316	,	,	,
9936	4437	1317	Preparation	Preparation	NNP
9936	4437	1318	of	of	IN
9936	4437	1319	,	,	,
9936	4437	1320	Stuffed	Stuffed	NNP
9936	4437	1321	,	,	,
9936	4437	1322	Oyster	Oyster	NNP
9936	4437	1323	,	,	,
9936	4437	1324	Vegetable	Vegetable	NNP
9936	4437	1325	,	,	,
9936	4437	1326	Oysters	Oysters	NNP
9936	4437	1327	,	,	,
9936	4437	1328	Corn	Corn	NNP
9936	4437	1329	,	,	,
9936	4437	1330	Creamed	cream	VBN
9936	4437	1331	vegetable	vegetable	NN
9936	4437	1332	,	,	,
9936	4437	1333	Scalloped	scalloped	JJ
9936	4437	1334	vegetable	vegetable	NN
9936	4437	1335	,	,	,
9936	4437	1336	P	P	NNP
9936	4437	1337	Parmesan	Parmesan	NNP
9936	4437	1338	cheese	cheese	NN
9936	4437	1339	,	,	,
9936	4437	1340	Parsley	Parsley	NNP
9936	4437	1341	,	,	,
9936	4437	1342	Parsnips	Parsnips	NNP
9936	4437	1343	,	,	,
9936	4437	1344	Browned	Browned	NNP
9936	4437	1345	,	,	,
9936	4437	1346	Composition	composition	NN
9936	4437	1347	and	and	CC
9936	4437	1348	food	food	NN
9936	4437	1349	value	value	NN
9936	4437	1350	of	of	IN
9936	4437	1351	,	,	,
9936	4437	1352	Creamed	Creamed	NNP
9936	4437	1353	,	,	,
9936	4437	1354	Mashed	Mashed	NNP
9936	4437	1355	,	,	,
9936	4437	1356	Preparation	Preparation	NNP
9936	4437	1357	of	of	IN
9936	4437	1358	,	,	,
9936	4437	1359	Pasteurized	pasteurized	JJ
9936	4437	1360	milk	milk	NN
9936	4437	1361	,	,	,
9936	4437	1362	Patties	Patties	NNP
9936	4437	1363	,	,	,
9936	4437	1364	Potato	Potato	NNP
9936	4437	1365	,	,	,
9936	4437	1366	Peas	Peas	NNP
9936	4437	1367	,	,	,
9936	4437	1368	and	and	CC
9936	4437	1369	carrots	carrot	NNS
9936	4437	1370	,	,	,
9936	4437	1371	and	and	CC
9936	4437	1372	potatoes	potato	NNS
9936	4437	1373	,	,	,
9936	4437	1374	and	and	CC
9936	4437	1375	their	-PRON-	PRP$
9936	4437	1376	preparation	preparation	NN
9936	4437	1377	,	,	,
9936	4437	1378	Composition	composition	NN
9936	4437	1379	and	and	CC
9936	4437	1380	food	food	NN
9936	4437	1381	value	value	NN
9936	4437	1382	of	of	IN
9936	4437	1383	dried	dry	VBN
9936	4437	1384	,	,	,
9936	4437	1385	Creamed	Creamed	NNP
9936	4437	1386	,	,	,
9936	4437	1387	Dried	dry	VBN
9936	4437	1388	,	,	,
9936	4437	1389	Food	food	NN
9936	4437	1390	value	value	NN
9936	4437	1391	and	and	CC
9936	4437	1392	composition	composition	NN
9936	4437	1393	of	of	IN
9936	4437	1394	green	green	JJ
9936	4437	1395	,	,	,
9936	4437	1396	Green	Green	NNP
9936	4437	1397	,	,	,
9936	4437	1398	in	in	IN
9936	4437	1399	turnip	turnip	NN
9936	4437	1400	cups	cup	NNS
9936	4437	1401	,	,	,
9936	4437	1402	purÃ	purã	NN
9936	4437	1403	©	©	NN
9936	4437	1404	e	e	NN
9936	4437	1405	,	,	,
9936	4437	1406	soufflÃ	soufflÃ	NNP
9936	4437	1407	©	©	NNP
9936	4437	1408	,	,	,
9936	4437	1409	Peppercress	Peppercress	NNP
9936	4437	1410	,	,	,
9936	4437	1411	Peppers	Peppers	NNPS
9936	4437	1412	,	,	,
9936	4437	1413	Composition	composition	NN
9936	4437	1414	and	and	CC
9936	4437	1415	food	food	NN
9936	4437	1416	value	value	NN
9936	4437	1417	of	of	IN
9936	4437	1418	,	,	,
9936	4437	1419	Preparation	Preparation	NNP
9936	4437	1420	of	of	IN
9936	4437	1421	,	,	,
9936	4437	1422	Stuffed	Stuffed	NNP
9936	4437	1423	,	,	,
9936	4437	1424	Perishable	perishable	JJ
9936	4437	1425	vegetables	vegetable	NNS
9936	4437	1426	,	,	,
9936	4437	1427	Phosphates	Phosphates	NNPS
9936	4437	1428	,	,	,
9936	4437	1429	Pickled	pickle	VBN
9936	4437	1430	beets	beet	NNS
9936	4437	1431	,	,	,
9936	4437	1432	Plain	plain	JJ
9936	4437	1433	junket	junket	NN
9936	4437	1434	,	,	,
9936	4437	1435	omelet	omelet	NN
9936	4437	1436	,	,	,
9936	4437	1437	Poached	poached	JJ
9936	4437	1438	eggs	egg	NNS
9936	4437	1439	,	,	,
9936	4437	1440	eggs	egg	NNS
9936	4437	1441	on	on	IN
9936	4437	1442	toast	toast	NN
9936	4437	1443	,	,	,
9936	4437	1444	Potash	Potash	NNP
9936	4437	1445	,	,	,
9936	4437	1446	Potato	Potato	NNP
9936	4437	1447	balls	ball	NNS
9936	4437	1448	,	,	,
9936	4437	1449	croquettes	croquette	NNS
9936	4437	1450	,	,	,
9936	4437	1451	patties	patty	NNS
9936	4437	1452	,	,	,
9936	4437	1453	puff	puff	NNS
9936	4437	1454	,	,	,
9936	4437	1455	Potatoes	Potatoes	NNP
9936	4437	1456	,	,	,
9936	4437	1457	and	and	CC
9936	4437	1458	peas	pea	NNS
9936	4437	1459	,	,	,
9936	4437	1460	and	and	CC
9936	4437	1461	turnips	turnip	NNS
9936	4437	1462	,	,	,
9936	4437	1463	au	au	NNP
9936	4437	1464	gratin	gratin	NN
9936	4437	1465	,	,	,
9936	4437	1466	Baked	Baked	NNP
9936	4437	1467	,	,	,
9936	4437	1468	Baked	Baked	NNP
9936	4437	1469	sweet	sweet	JJ
9936	4437	1470	,	,	,
9936	4437	1471	Boiled	Boiled	NNP
9936	4437	1472	,	,	,
9936	4437	1473	Boiled	boil	VBN
9936	4437	1474	sweet	sweet	JJ
9936	4437	1475	,	,	,
9936	4437	1476	Browned	Browned	NNP
9936	4437	1477	,	,	,
9936	4437	1478	Care	Care	NNP
9936	4437	1479	of	of	IN
9936	4437	1480	,	,	,
9936	4437	1481	Composition	composition	NN
9936	4437	1482	and	and	CC
9936	4437	1483	food	food	NN
9936	4437	1484	value	value	NN
9936	4437	1485	of	of	IN
9936	4437	1486	,	,	,
9936	4437	1487	Composition	composition	NN
9936	4437	1488	and	and	CC
9936	4437	1489	food	food	NN
9936	4437	1490	value	value	NN
9936	4437	1491	of	of	IN
9936	4437	1492	sweet	sweet	JJ
9936	4437	1493	,	,	,
9936	4437	1494	Cooked	cook	VBN
9936	4437	1495	sautÃ	sautÃ	NNP
9936	4437	1496	©	©	NNP
9936	4437	1497	d	d	NN
9936	4437	1498	,	,	,
9936	4437	1499	Creamed	Creamed	NNP
9936	4437	1500	,	,	,
9936	4437	1501	French	french	JJ
9936	4437	1502	fried	fry	VBN
9936	4437	1503	,	,	,
9936	4437	1504	Glazed	Glazed	NNP
9936	4437	1505	sweet	sweet	JJ
9936	4437	1506	,	,	,
9936	4437	1507	Hash	Hash	NNP
9936	4437	1508	-	-	HYPH
9936	4437	1509	browned	brown	VBN
9936	4437	1510	,	,	,
9936	4437	1511	Lyonnaise	Lyonnaise	NNP
9936	4437	1512	,	,	,
9936	4437	1513	Mashed	Mashed	NNP
9936	4437	1514	,	,	,
9936	4437	1515	Mashed	Mashed	NNP
9936	4437	1516	sweet	sweet	JJ
9936	4437	1517	,	,	,
9936	4437	1518	Preparation	preparation	NN
9936	4437	1519	of	of	IN
9936	4437	1520	,	,	,
9936	4437	1521	Raw	Raw	NNP
9936	4437	1522	sautÃ	sautÃ	NNP
9936	4437	1523	©	©	NNP
9936	4437	1524	d	d	NN
9936	4437	1525	,	,	,
9936	4437	1526	Scalloped	Scalloped	NNP
9936	4437	1527	,	,	,
9936	4437	1528	Selection	Selection	NNP
9936	4437	1529	of	of	IN
9936	4437	1530	,	,	,
9936	4437	1531	Stuffed	Stuffed	NNP
9936	4437	1532	,	,	,
9936	4437	1533	Sweet	Sweet	NNP
9936	4437	1534	,	,	,
9936	4437	1535	White	White	NNP
9936	4437	1536	,	,	,
9936	4437	1537	Powdered	powdered	JJ
9936	4437	1538	eggs	egg	NNS
9936	4437	1539	,	,	,
9936	4437	1540	milk	milk	NN
9936	4437	1541	,	,	,
9936	4437	1542	Preparation	Preparation	NNP
9936	4437	1543	and	and	CC
9936	4437	1544	cooking	cooking	NN
9936	4437	1545	of	of	IN
9936	4437	1546	beets	beet	NNS
9936	4437	1547	,	,	,
9936	4437	1548	and	and	CC
9936	4437	1549	cooking	cooking	NN
9936	4437	1550	of	of	IN
9936	4437	1551	cabbage	cabbage	NN
9936	4437	1552	,	,	,
9936	4437	1553	and	and	CC
9936	4437	1554	cooking	cooking	NN
9936	4437	1555	of	of	IN
9936	4437	1556	fresh	fresh	JJ
9936	4437	1557	shell	shell	NN
9936	4437	1558	beans	beans	NNPS
9936	4437	1559	,	,	,
9936	4437	1560	and	and	CC
9936	4437	1561	cooking	cooking	NN
9936	4437	1562	of	of	IN
9936	4437	1563	string	string	NN
9936	4437	1564	beans	bean	NNS
9936	4437	1565	,	,	,
9936	4437	1566	and	and	CC
9936	4437	1567	cooking	cooking	NN
9936	4437	1568	of	of	IN
9936	4437	1569	vegetables	vegetable	NNS
9936	4437	1570	,	,	,
9936	4437	1571	General	general	JJ
9936	4437	1572	methods	method	NNS
9936	4437	1573	of	of	IN
9936	4437	1574	,	,	,
9936	4437	1575	of	of	IN
9936	4437	1576	asparagus	asparagus	NN
9936	4437	1577	for	for	IN
9936	4437	1578	cooking	cooking	NN
9936	4437	1579	,	,	,
9936	4437	1580	of	of	IN
9936	4437	1581	beans	bean	NNS
9936	4437	1582	,	,	,
9936	4437	1583	of	of	IN
9936	4437	1584	beets	beet	NNS
9936	4437	1585	,	,	,
9936	4437	1586	of	of	IN
9936	4437	1587	Brussels	Brussels	NNP
9936	4437	1588	sprouts	sprout	NNS
9936	4437	1589	,	,	,
9936	4437	1590	of	of	IN
9936	4437	1591	cabbage	cabbage	NN
9936	4437	1592	,	,	,
9936	4437	1593	of	of	IN
9936	4437	1594	carrots	carrot	NNS
9936	4437	1595	,	,	,
9936	4437	1596	of	of	IN
9936	4437	1597	cauliflower	cauliflower	NN
9936	4437	1598	,	,	,
9936	4437	1599	of	of	IN
9936	4437	1600	celery	celery	NN
9936	4437	1601	,	,	,
9936	4437	1602	of	of	IN
9936	4437	1603	corn	corn	NN
9936	4437	1604	,	,	,
9936	4437	1605	of	of	IN
9936	4437	1606	cucumbers	cucumber	NNS
9936	4437	1607	,	,	,
9936	4437	1608	of	of	IN
9936	4437	1609	eggplant	eggplant	JJ
9936	4437	1610	,	,	,
9936	4437	1611	of	of	IN
9936	4437	1612	eggs	egg	NNS
9936	4437	1613	for	for	IN
9936	4437	1614	cooking	cooking	NN
9936	4437	1615	,	,	,
9936	4437	1616	Preliminary	Preliminary	NNP
9936	4437	1617	,	,	,
9936	4437	1618	of	of	IN
9936	4437	1619	French	french	JJ
9936	4437	1620	artichokes	artichoke	NNS
9936	4437	1621	,	,	,
9936	4437	1622	of	of	IN
9936	4437	1623	greens	green	NNS
9936	4437	1624	,	,	,
9936	4437	1625	of	of	IN
9936	4437	1626	kohlrabi	kohlrabi	NNP
9936	4437	1627	,	,	,
9936	4437	1628	of	of	IN
9936	4437	1629	Jerusalem	Jerusalem	NNP
9936	4437	1630	artichokes	artichoke	VBZ
9936	4437	1631	,	,	,
9936	4437	1632	Preparation	Preparation	NNP
9936	4437	1633	of	of	IN
9936	4437	1634	lentils	lentil	NNS
9936	4437	1635	,	,	,
9936	4437	1636	of	of	IN
9936	4437	1637	mushrooms	mushroom	NNS
9936	4437	1638	,	,	,
9936	4437	1639	of	of	IN
9936	4437	1640	mushrooms	mushroom	NNS
9936	4437	1641	for	for	IN
9936	4437	1642	cooking	cooking	NN
9936	4437	1643	,	,	,
9936	4437	1644	of	of	IN
9936	4437	1645	okra	okra	NN
9936	4437	1646	,	,	,
9936	4437	1647	of	of	IN
9936	4437	1648	onions	onion	NNS
9936	4437	1649	,	,	,
9936	4437	1650	of	of	IN
9936	4437	1651	parsnips	parsnip	NNS
9936	4437	1652	,	,	,
9936	4437	1653	of	of	IN
9936	4437	1654	peas	pea	NNS
9936	4437	1655	,	,	,
9936	4437	1656	of	of	IN
9936	4437	1657	peppers	pepper	NNS
9936	4437	1658	,	,	,
9936	4437	1659	of	of	IN
9936	4437	1660	potatoes	potato	NNS
9936	4437	1661	,	,	,
9936	4437	1662	of	of	IN
9936	4437	1663	radishes	radish	NNS
9936	4437	1664	,	,	,
9936	4437	1665	of	of	IN
9936	4437	1666	salsify	salsify	NN
9936	4437	1667	,	,	,
9936	4437	1668	of	of	IN
9936	4437	1669	squash	squash	NN
9936	4437	1670	,	,	,
9936	4437	1671	of	of	IN
9936	4437	1672	tomatoes	tomato	NNS
9936	4437	1673	,	,	,
9936	4437	1674	of	of	IN
9936	4437	1675	turnips	turnip	NNS
9936	4437	1676	,	,	,
9936	4437	1677	Preparing	prepare	VBG
9936	4437	1678	vegetables	vegetable	NNS
9936	4437	1679	for	for	IN
9936	4437	1680	cooking	cooking	NN
9936	4437	1681	,	,	,
9936	4437	1682	Preservation	preservation	NN
9936	4437	1683	of	of	IN
9936	4437	1684	eggs	egg	NNS
9936	4437	1685	,	,	,
9936	4437	1686	of	of	IN
9936	4437	1687	eggs	egg	NNS
9936	4437	1688	with	with	IN
9936	4437	1689	limewater	limewater	NN
9936	4437	1690	,	,	,
9936	4437	1691	of	of	IN
9936	4437	1692	eggs	egg	NNS
9936	4437	1693	with	with	IN
9936	4437	1694	water	water	NN
9936	4437	1695	glass	glass	NN
9936	4437	1696	,	,	,
9936	4437	1697	Preserved	preserve	VBN
9936	4437	1698	milk	milk	NN
9936	4437	1699	,	,	,
9936	4437	1700	Production	production	NN
9936	4437	1701	,	,	,
9936	4437	1702	origin	origin	NN
9936	4437	1703	,	,	,
9936	4437	1704	and	and	CC
9936	4437	1705	use	use	NN
9936	4437	1706	of	of	IN
9936	4437	1707	cheese	cheese	NN
9936	4437	1708	,	,	,
9936	4437	1709	Products	Products	NNPS
9936	4437	1710	,	,	,
9936	4437	1711	Comparison	Comparison	NNP
9936	4437	1712	of	of	IN
9936	4437	1713	food	food	NN
9936	4437	1714	value	value	NN
9936	4437	1715	of	of	IN
9936	4437	1716	milk	milk	NN
9936	4437	1717	,	,	,
9936	4437	1718	obtained	obtain	VBN
9936	4437	1719	from	from	IN
9936	4437	1720	milk	milk	NN
9936	4437	1721	,	,	,
9936	4437	1722	Protein	protein	NN
9936	4437	1723	in	in	IN
9936	4437	1724	eggs	egg	NNS
9936	4437	1725	,	,	,
9936	4437	1726	in	in	IN
9936	4437	1727	milk	milk	NN
9936	4437	1728	,	,	,
9936	4437	1729	in	in	IN
9936	4437	1730	vegetables	vegetable	NNS
9936	4437	1731	,	,	,
9936	4437	1732	Puff	Puff	NNP
9936	4437	1733	,	,	,
9936	4437	1734	Lentil	Lentil	NNP
9936	4437	1735	,	,	,
9936	4437	1736	omelet	omelet	NN
9936	4437	1737	,	,	,
9936	4437	1738	Potato	Potato	NNP
9936	4437	1739	,	,	,
9936	4437	1740	Pulp	Pulp	NNP
9936	4437	1741	,	,	,
9936	4437	1742	Corn	Corn	NNP
9936	4437	1743	,	,	,
9936	4437	1744	Purchase	Purchase	NNP
9936	4437	1745	of	of	IN
9936	4437	1746	milk	milk	NN
9936	4437	1747	,	,	,
9936	4437	1748	of	of	IN
9936	4437	1749	vegetables	vegetable	NNS
9936	4437	1750	,	,	,
9936	4437	1751	Purchasing	Purchasing	NNP
9936	4437	1752	butter	butter	NN
9936	4437	1753	,	,	,
9936	4437	1754	PurÃ	purã	NN
9936	4437	1755	©	©	NNP
9936	4437	1756	e	e	NN
9936	4437	1757	,	,	,
9936	4437	1758	Bean	Bean	NNP
9936	4437	1759	,	,	,
9936	4437	1760	Peas	Peas	NNP
9936	4437	1761	,	,	,
9936	4437	1762	Purple	purple	JJ
9936	4437	1763	cabbage	cabbage	NN
9936	4437	1764	,	,	,
9936	4437	1765	Q	Q	NNP
9936	4437	1766	Quality	Quality	NNP
9936	4437	1767	of	of	IN
9936	4437	1768	cheese	cheese	NN
9936	4437	1769	,	,	,
9936	4437	1770	of	of	IN
9936	4437	1771	eggs	egg	NNS
9936	4437	1772	,	,	,
9936	4437	1773	of	of	IN
9936	4437	1774	eggs	egg	NNS
9936	4437	1775	in	in	IN
9936	4437	1776	the	the	DT
9936	4437	1777	home	home	NN
9936	4437	1778	,	,	,
9936	4437	1779	Judging	judge	VBG
9936	4437	1780	the	the	DT
9936	4437	1781	,	,	,
9936	4437	1782	of	of	IN
9936	4437	1783	eggs	egg	NNS
9936	4437	1784	in	in	IN
9936	4437	1785	the	the	DT
9936	4437	1786	market	market	NN
9936	4437	1787	,	,	,
9936	4437	1788	Judging	judge	VBG
9936	4437	1789	the	the	DT
9936	4437	1790	,	,	,
9936	4437	1791	R	R	NNP
9936	4437	1792	Radishes	Radishes	NNPS
9936	4437	1793	,	,	,
9936	4437	1794	Food	Food	NNP
9936	4437	1795	value	value	NN
9936	4437	1796	and	and	CC
9936	4437	1797	composition	composition	NN
9936	4437	1798	of	of	IN
9936	4437	1799	,	,	,
9936	4437	1800	Preparation	Preparation	NNP
9936	4437	1801	of	of	IN
9936	4437	1802	,	,	,
9936	4437	1803	Rarebit	Rarebit	NNP
9936	4437	1804	,	,	,
9936	4437	1805	Welsh	Welsh	NNP
9936	4437	1806	,	,	,
9936	4437	1807	Raw	Raw	NNP
9936	4437	1808	sautÃ	sautÃ	NNP
9936	4437	1809	©	©	NNP
9936	4437	1810	d	d	NN
9936	4437	1811	potatoes	potato	NNS
9936	4437	1812	,	,	,
9936	4437	1813	Recipes	Recipes	NNPS
9936	4437	1814	,	,	,
9936	4437	1815	Egg	Egg	NNP
9936	4437	1816	,	,	,
9936	4437	1817	for	for	IN
9936	4437	1818	cheese	cheese	NN
9936	4437	1819	dishes	dish	NNS
9936	4437	1820	,	,	,
9936	4437	1821	for	for	IN
9936	4437	1822	junket	junket	NN
9936	4437	1823	,	,	,
9936	4437	1824	for	for	IN
9936	4437	1825	milk	milk	NN
9936	4437	1826	dishes	dish	NNS
9936	4437	1827	and	and	CC
9936	4437	1828	sauces	sauce	NNS
9936	4437	1829	,	,	,
9936	4437	1830	for	for	IN
9936	4437	1831	white	white	JJ
9936	4437	1832	sauce	sauce	NN
9936	4437	1833	,	,	,
9936	4437	1834	Renovated	Renovated	NNP
9936	4437	1835	butter	butter	NN
9936	4437	1836	,	,	,
9936	4437	1837	Root	root	NN
9936	4437	1838	,	,	,
9936	4437	1839	tuber	tuber	NN
9936	4437	1840	,	,	,
9936	4437	1841	and	and	CC
9936	4437	1842	bulb	bulb	NN
9936	4437	1843	vegetables	vegetable	NNS
9936	4437	1844	,	,	,
9936	4437	1845	Roquefort	Roquefort	NNP
9936	4437	1846	cheese	cheese	NN
9936	4437	1847	,	,	,
9936	4437	1848	Rotary	Rotary	NNP
9936	4437	1849	,	,	,
9936	4437	1850	or	or	CC
9936	4437	1851	Dover	Dover	NNP
9936	4437	1852	,	,	,
9936	4437	1853	egg	egg	NN
9936	4437	1854	beater	beater	NN
9936	4437	1855	,	,	,
9936	4437	1856	Rutabagas	Rutabagas	NNP
9936	4437	1857	,	,	,
9936	4437	1858	S	S	NNP
9936	4437	1859	Salsify	Salsify	NNP
9936	4437	1860	,	,	,
9936	4437	1861	Buttered	Buttered	NNP
9936	4437	1862	,	,	,
9936	4437	1863	Composition	composition	NN
9936	4437	1864	and	and	CC
9936	4437	1865	food	food	NN
9936	4437	1866	value	value	NN
9936	4437	1867	of	of	IN
9936	4437	1868	,	,	,
9936	4437	1869	Preparation	Preparation	NNP
9936	4437	1870	of	of	IN
9936	4437	1871	,	,	,
9936	4437	1872	Sapsago	Sapsago	NNP
9936	4437	1873	cheese	cheese	NN
9936	4437	1874	,	,	,
9936	4437	1875	Sandwiches	Sandwiches	NNPS
9936	4437	1876	,	,	,
9936	4437	1877	Cheese	Cheese	NNP
9936	4437	1878	,	,	,
9936	4437	1879	Sanitary	sanitary	JJ
9936	4437	1880	milk	milk	NN
9936	4437	1881	caps	cap	NNS
9936	4437	1882	,	,	,
9936	4437	1883	Sauce	sauce	NN
9936	4437	1884	,	,	,
9936	4437	1885	Black	Black	NNP
9936	4437	1886	-	-	HYPH
9936	4437	1887	butter	butter	NN
9936	4437	1888	,	,	,
9936	4437	1889	Cheese	Cheese	NNP
9936	4437	1890	,	,	,
9936	4437	1891	Drawn	Drawn	NNP
9936	4437	1892	-	-	HYPH
9936	4437	1893	butter	butter	NNP
9936	4437	1894	,	,	,
9936	4437	1895	for	for	IN
9936	4437	1896	creamed	creamed	JJ
9936	4437	1897	string	string	NN
9936	4437	1898	beans	bean	NNS
9936	4437	1899	,	,	,
9936	4437	1900	for	for	IN
9936	4437	1901	vegetables	vegetable	NNS
9936	4437	1902	,	,	,
9936	4437	1903	Medium	medium	JJ
9936	4437	1904	white	white	JJ
9936	4437	1905	,	,	,
9936	4437	1906	Hollandaise	Hollandaise	NNP
9936	4437	1907	,	,	,
9936	4437	1908	MaÃ	MaÃ	NNP
9936	4437	1909	®	®	NNP
9936	4437	1910	tre	tre	NN
9936	4437	1911	d'hôtel	d'hôtel	NNP
9936	4437	1912	,	,	,
9936	4437	1913	Medium	medium	JJ
9936	4437	1914	white	white	JJ
9936	4437	1915	,	,	,
9936	4437	1916	Recipes	recipe	NNS
9936	4437	1917	for	for	IN
9936	4437	1918	white	white	JJ
9936	4437	1919	,	,	,
9936	4437	1920	Thick	thick	JJ
9936	4437	1921	white	white	JJ
9936	4437	1922	,	,	,
9936	4437	1923	Thin	thin	JJ
9936	4437	1924	white	white	JJ
9936	4437	1925	,	,	,
9936	4437	1926	Tomato	Tomato	NNP
9936	4437	1927	,	,	,
9936	4437	1928	Vegetable	Vegetable	NNP
9936	4437	1929	,	,	,
9936	4437	1930	Sauces	sauce	NNS
9936	4437	1931	and	and	CC
9936	4437	1932	milk	milk	NN
9936	4437	1933	dishes	dish	NNS
9936	4437	1934	,	,	,
9936	4437	1935	Recipes	recipe	NNS
9936	4437	1936	for	for	IN
9936	4437	1937	,	,	,
9936	4437	1938	for	for	IN
9936	4437	1939	vegetables	vegetable	NNS
9936	4437	1940	,	,	,
9936	4437	1941	Sauerkraut	Sauerkraut	NNP
9936	4437	1942	,	,	,
9936	4437	1943	Baked	Baked	NNP
9936	4437	1944	,	,	,
9936	4437	1945	Making	Making	NNP
9936	4437	1946	,	,	,
9936	4437	1947	SautÃ	SautÃ	NNP
9936	4437	1948	©	©	NNP
9936	4437	1949	d	d	NNP
9936	4437	1950	,	,	,
9936	4437	1951	with	with	IN
9936	4437	1952	spareribs	spareribs	NNP
9936	4437	1953	,	,	,
9936	4437	1954	SautÃ	SautÃ	NNP
9936	4437	1955	©	©	NNP
9936	4437	1956	d	d	NN
9936	4437	1957	eggplant	eggplant	NN
9936	4437	1958	,	,	,
9936	4437	1959	mushrooms	mushroom	NNS
9936	4437	1960	,	,	,
9936	4437	1961	sauerkraut	sauerkraut	NN
9936	4437	1962	,	,	,
9936	4437	1963	summer	summer	NN
9936	4437	1964	squash	squash	NN
9936	4437	1965	,	,	,
9936	4437	1966	tomatoes	tomato	NNS
9936	4437	1967	,	,	,
9936	4437	1968	Savoy	Savoy	NNP
9936	4437	1969	cabbage	cabbage	NN
9936	4437	1970	,	,	,
9936	4437	1971	Scalloped	scalloped	JJ
9936	4437	1972	asparagus	asparagus	NN
9936	4437	1973	,	,	,
9936	4437	1974	Brussels	Brussels	NNP
9936	4437	1975	sprouts	sprout	NNS
9936	4437	1976	,	,	,
9936	4437	1977	cabbage	cabbage	NN
9936	4437	1978	,	,	,
9936	4437	1979	cauliflower	cauliflower	NN
9936	4437	1980	,	,	,
9936	4437	1981	eggplant	eggplant	JJ
9936	4437	1982	,	,	,
9936	4437	1983	eggs	egg	NNS
9936	4437	1984	,	,	,
9936	4437	1985	potatoes	potato	NNS
9936	4437	1986	,	,	,
9936	4437	1987	tomatoes	tomato	NNS
9936	4437	1988	,	,	,
9936	4437	1989	vegetable	vegetable	NN
9936	4437	1990	oysters	oyster	NNS
9936	4437	1991	,	,	,
9936	4437	1992	Scrambled	scrambled	JJ
9936	4437	1993	eggs	egg	NNS
9936	4437	1994	,	,	,
9936	4437	1995	eggs	egg	NNS
9936	4437	1996	on	on	IN
9936	4437	1997	toast	toast	NN
9936	4437	1998	,	,	,
9936	4437	1999	eggs	egg	NNS
9936	4437	2000	with	with	IN
9936	4437	2001	ham	ham	NN
9936	4437	2002	,	,	,
9936	4437	2003	eggs	egg	NNS
9936	4437	2004	with	with	IN
9936	4437	2005	tomato	tomato	NNP
9936	4437	2006	,	,	,
9936	4437	2007	Selection	selection	NN
9936	4437	2008	and	and	CC
9936	4437	2009	care	care	NN
9936	4437	2010	of	of	IN
9936	4437	2011	beets	beet	NNS
9936	4437	2012	,	,	,
9936	4437	2013	and	and	CC
9936	4437	2014	care	care	NN
9936	4437	2015	of	of	IN
9936	4437	2016	cabbage	cabbage	NN
9936	4437	2017	,	,	,
9936	4437	2018	and	and	CC
9936	4437	2019	care	care	NN
9936	4437	2020	of	of	IN
9936	4437	2021	string	string	NN
9936	4437	2022	beans	bean	NNS
9936	4437	2023	,	,	,
9936	4437	2024	and	and	CC
9936	4437	2025	cooking	cooking	NN
9936	4437	2026	of	of	IN
9936	4437	2027	cauliflower	cauliflower	NN
9936	4437	2028	,	,	,
9936	4437	2029	and	and	CC
9936	4437	2030	preparation	preparation	NN
9936	4437	2031	of	of	IN
9936	4437	2032	carrots	carrot	NNS
9936	4437	2033	,	,	,
9936	4437	2034	of	of	IN
9936	4437	2035	eggs	egg	NNS
9936	4437	2036	,	,	,
9936	4437	2037	of	of	IN
9936	4437	2038	potatoes	potato	NNS
9936	4437	2039	,	,	,
9936	4437	2040	Separating	separating	NN
9936	4437	2041	of	of	IN
9936	4437	2042	eggs	egg	NNS
9936	4437	2043	,	,	,
9936	4437	2044	Serving	serve	VBG
9936	4437	2045	butter	butter	NN
9936	4437	2046	,	,	,
9936	4437	2047	cheese	cheese	NN
9936	4437	2048	,	,	,
9936	4437	2049	of	of	IN
9936	4437	2050	eggs	egg	NNS
9936	4437	2051	,	,	,
9936	4437	2052	vegetables	vegetable	NNS
9936	4437	2053	,	,	,
9936	4437	2054	Shallots	Shallots	NNPS
9936	4437	2055	,	,	,
9936	4437	2056	Shell	Shell	NNP
9936	4437	2057	beans	bean	NNS
9936	4437	2058	,	,	,
9936	4437	2059	Shell	Shell	NNP
9936	4437	2060	beans	bean	NNS
9936	4437	2061	dressed	dress	VBN
9936	4437	2062	with	with	IN
9936	4437	2063	butter	butter	NN
9936	4437	2064	,	,	,
9936	4437	2065	beans	bean	NNS
9936	4437	2066	in	in	IN
9936	4437	2067	cream	cream	NN
9936	4437	2068	,	,	,
9936	4437	2069	beans	bean	NNS
9936	4437	2070	,	,	,
9936	4437	2071	Preparation	preparation	NN
9936	4437	2072	and	and	CC
9936	4437	2073	cooking	cooking	NN
9936	4437	2074	of	of	IN
9936	4437	2075	fresh	fresh	JJ
9936	4437	2076	,	,	,
9936	4437	2077	beans	bean	NNS
9936	4437	2078	,	,	,
9936	4437	2079	Varieties	variety	NNS
9936	4437	2080	and	and	CC
9936	4437	2081	food	food	NN
9936	4437	2082	value	value	NN
9936	4437	2083	of	of	IN
9936	4437	2084	,	,	,
9936	4437	2085	Shirred	shirred	JJ
9936	4437	2086	eggs	egg	NNS
9936	4437	2087	with	with	IN
9936	4437	2088	ham	ham	NN
9936	4437	2089	,	,	,
9936	4437	2090	Skim	Skim	NNP
9936	4437	2091	milk	milk	NN
9936	4437	2092	,	,	,
9936	4437	2093	Milk	milk	NN
9936	4437	2094	,	,	,
9936	4437	2095	Composition	composition	NN
9936	4437	2096	and	and	CC
9936	4437	2097	food	food	NN
9936	4437	2098	value	value	NN
9936	4437	2099	of	of	IN
9936	4437	2100	,	,	,
9936	4437	2101	Slaw	Slaw	NNP
9936	4437	2102	,	,	,
9936	4437	2103	Hot	Hot	NNP
9936	4437	2104	,	,	,
9936	4437	2105	Soft	Soft	NNP
9936	4437	2106	-	-	HYPH
9936	4437	2107	cooked	cook	VBN
9936	4437	2108	,	,	,
9936	4437	2109	or	or	CC
9936	4437	2110	jellied	jelly	VBN
9936	4437	2111	,	,	,
9936	4437	2112	eggs	egg	NNS
9936	4437	2113	,	,	,
9936	4437	2114	SoufflÃ	SoufflÃ	NNP
9936	4437	2115	©	©	NNP
9936	4437	2116	,	,	,
9936	4437	2117	Bean	Bean	NNP
9936	4437	2118	,	,	,
9936	4437	2119	Cheese	Cheese	NNP
9936	4437	2120	,	,	,
9936	4437	2121	Corn	Corn	NNP
9936	4437	2122	,	,	,
9936	4437	2123	Egg	Egg	NNP
9936	4437	2124	,	,	,
9936	4437	2125	Peas	Peas	NNP
9936	4437	2126	,	,	,
9936	4437	2127	Spinach	Spinach	NNP
9936	4437	2128	,	,	,
9936	4437	2129	Soup	Soup	NNP
9936	4437	2130	,	,	,
9936	4437	2131	Cream	Cream	NNP
9936	4437	2132	-	-	HYPH
9936	4437	2133	of	of	IN
9936	4437	2134	-	-	HYPH
9936	4437	2135	corn	corn	NN
9936	4437	2136	,	,	,
9936	4437	2137	Sour	sour	JJ
9936	4437	2138	-	-	HYPH
9936	4437	2139	cream	cream	NN
9936	4437	2140	dressing	dressing	NN
9936	4437	2141	,	,	,
9936	4437	2142	dressing	dressing	NN
9936	4437	2143	,	,	,
9936	4437	2144	milk	milk	NN
9936	4437	2145	,	,	,
9936	4437	2146	Spinach	Spinach	NNP
9936	4437	2147	,	,	,
9936	4437	2148	Composition	composition	NN
9936	4437	2149	and	and	CC
9936	4437	2150	food	food	NN
9936	4437	2151	value	value	NN
9936	4437	2152	of	of	IN
9936	4437	2153	,	,	,
9936	4437	2154	Creamed	Creamed	NNP
9936	4437	2155	,	,	,
9936	4437	2156	Royal	Royal	NNP
9936	4437	2157	,	,	,
9936	4437	2158	SoufflÃ	SoufflÃ	NNP
9936	4437	2159	©	©	NNP
9936	4437	2160	,	,	,
9936	4437	2161	Squash	Squash	NNP
9936	4437	2162	and	and	CC
9936	4437	2163	its	-PRON-	PRP$
9936	4437	2164	preparation	preparation	NN
9936	4437	2165	,	,	,
9936	4437	2166	Baked	Baked	NNP
9936	4437	2167	,	,	,
9936	4437	2168	Composition	composition	NN
9936	4437	2169	and	and	CC
9936	4437	2170	food	food	NN
9936	4437	2171	value	value	NN
9936	4437	2172	of	of	IN
9936	4437	2173	summer	summer	NN
9936	4437	2174	,	,	,
9936	4437	2175	Composition	composition	NN
9936	4437	2176	and	and	CC
9936	4437	2177	food	food	NN
9936	4437	2178	value	value	NN
9936	4437	2179	of	of	IN
9936	4437	2180	winter	winter	NN
9936	4437	2181	,	,	,
9936	4437	2182	Mashed	Mashed	NNP
9936	4437	2183	,	,	,
9936	4437	2184	SautÃ	SautÃ	NNP
9936	4437	2185	©	©	NNP
9936	4437	2186	d	d	NN
9936	4437	2187	summer	summer	NN
9936	4437	2188	,	,	,
9936	4437	2189	Stewed	stewed	JJ
9936	4437	2190	summer	summer	NN
9936	4437	2191	,	,	,
9936	4437	2192	Summer	Summer	NNP
9936	4437	2193	,	,	,
9936	4437	2194	Winter	Winter	NNP
9936	4437	2195	,	,	,
9936	4437	2196	Standard	standard	NN
9936	4437	2197	grading	grade	VBG
9936	4437	2198	of	of	IN
9936	4437	2199	milk	milk	NN
9936	4437	2200	and	and	CC
9936	4437	2201	cream	cream	NN
9936	4437	2202	,	,	,
9936	4437	2203	of	of	IN
9936	4437	2204	milk	milk	NN
9936	4437	2205	composition	composition	NN
9936	4437	2206	,	,	,
9936	4437	2207	Sterilized	sterilize	VBN
9936	4437	2208	milk	milk	NN
9936	4437	2209	,	,	,
9936	4437	2210	Stewed	stewed	JJ
9936	4437	2211	mushrooms	mushroom	NNS
9936	4437	2212	,	,	,
9936	4437	2213	navy	navy	NNP
9936	4437	2214	beans	beans	NNPS
9936	4437	2215	,	,	,
9936	4437	2216	okra	okra	NN
9936	4437	2217	,	,	,
9936	4437	2218	summer	summer	NN
9936	4437	2219	squash	squash	NN
9936	4437	2220	,	,	,
9936	4437	2221	tomatoes	tomato	NNS
9936	4437	2222	,	,	,
9936	4437	2223	turnips	turnip	NNS
9936	4437	2224	,	,	,
9936	4437	2225	Stilton	Stilton	NNP
9936	4437	2226	cheese	cheese	NN
9936	4437	2227	,	,	,
9936	4437	2228	Straws	Straws	NNP
9936	4437	2229	,	,	,
9936	4437	2230	Cheese	Cheese	NNP
9936	4437	2231	,	,	,
9936	4437	2232	Strictly	strictly	RB
9936	4437	2233	fresh	fresh	JJ
9936	4437	2234	eggs	egg	NNS
9936	4437	2235	String	string	NN
9936	4437	2236	beans	bean	NNS
9936	4437	2237	,	,	,
9936	4437	2238	beans	bean	NNS
9936	4437	2239	,	,	,
9936	4437	2240	corn	corn	NN
9936	4437	2241	,	,	,
9936	4437	2242	and	and	CC
9936	4437	2243	tomatoes	tomato	NNS
9936	4437	2244	,	,	,
9936	4437	2245	beans	bean	NNS
9936	4437	2246	,	,	,
9936	4437	2247	Creamed	Creamed	NNP
9936	4437	2248	,	,	,
9936	4437	2249	beans	bean	NNS
9936	4437	2250	in	in	IN
9936	4437	2251	butter	butter	NN
9936	4437	2252	beans	bean	NNS
9936	4437	2253	,	,	,
9936	4437	2254	Preparation	preparation	NN
9936	4437	2255	and	and	CC
9936	4437	2256	cooking	cooking	NN
9936	4437	2257	of	of	IN
9936	4437	2258	,	,	,
9936	4437	2259	beans	bean	NNS
9936	4437	2260	,	,	,
9936	4437	2261	Selection	selection	NN
9936	4437	2262	and	and	CC
9936	4437	2263	care	care	NN
9936	4437	2264	of	of	IN
9936	4437	2265	,	,	,
9936	4437	2266	beans	bean	NNS
9936	4437	2267	,	,	,
9936	4437	2268	Varieties	variety	NNS
9936	4437	2269	of	of	IN
9936	4437	2270	,	,	,
9936	4437	2271	beans	bean	NNS
9936	4437	2272	with	with	IN
9936	4437	2273	salt	salt	NN
9936	4437	2274	pork	pork	NN
9936	4437	2275	,	,	,
9936	4437	2276	beans	bean	NNS
9936	4437	2277	with	with	IN
9936	4437	2278	sour	sour	JJ
9936	4437	2279	dressing	dressing	NN
9936	4437	2280	,	,	,
9936	4437	2281	Structure	structure	NN
9936	4437	2282	,	,	,
9936	4437	2283	composition	composition	NN
9936	4437	2284	,	,	,
9936	4437	2285	and	and	CC
9936	4437	2286	food	food	NN
9936	4437	2287	value	value	NN
9936	4437	2288	of	of	IN
9936	4437	2289	vegetables	vegetable	NNS
9936	4437	2290	,	,	,
9936	4437	2291	Stuffed	Stuffed	NNP
9936	4437	2292	cucumbers	cucumber	NNS
9936	4437	2293	,	,	,
9936	4437	2294	eggs	egg	NNS
9936	4437	2295	,	,	,
9936	4437	2296	onions	onion	NNS
9936	4437	2297	,	,	,
9936	4437	2298	peppers	pepper	NNS
9936	4437	2299	,	,	,
9936	4437	2300	potatoes	potato	NNS
9936	4437	2301	,	,	,
9936	4437	2302	tomatoes	tomato	NNS
9936	4437	2303	,	,	,
9936	4437	2304	tomatoes	tomato	NNS
9936	4437	2305	with	with	IN
9936	4437	2306	cheese	cheese	NN
9936	4437	2307	carrots	carrot	NNS
9936	4437	2308	,	,	,
9936	4437	2309	Substitutes	Substitutes	NNPS
9936	4437	2310	,	,	,
9936	4437	2311	Butter	Butter	NNP
9936	4437	2312	,	,	,
9936	4437	2313	Method	Method	NNP
9936	4437	2314	of	of	IN
9936	4437	2315	testing	test	VBG
9936	4437	2316	butter	butter	NN
9936	4437	2317	,	,	,
9936	4437	2318	Succotash	Succotash	NNP
9936	4437	2319	,	,	,
9936	4437	2320	Succulent	succulent	JJ
9936	4437	2321	vegetables	vegetable	NNS
9936	4437	2322	,	,	,
9936	4437	2323	Summer	summer	NN
9936	4437	2324	squash	squash	NN
9936	4437	2325	,	,	,
9936	4437	2326	squash	squash	XX
9936	4437	2327	,	,	,
9936	4437	2328	SautÃ	SautÃ	NNP
9936	4437	2329	©	©	NNP
9936	4437	2330	d	d	NNP
9936	4437	2331	,	,	,
9936	4437	2332	squash	squash	NN
9936	4437	2333	,	,	,
9936	4437	2334	Stewed	stew	VBN
9936	4437	2335	,	,	,
9936	4437	2336	Sweet	sweet	JJ
9936	4437	2337	corn	corn	NN
9936	4437	2338	,	,	,
9936	4437	2339	potatoes	potato	NNS
9936	4437	2340	,	,	,
9936	4437	2341	potatoes	potato	NNS
9936	4437	2342	,	,	,
9936	4437	2343	Baked	Baked	NNP
9936	4437	2344	,	,	,
9936	4437	2345	potatoes	potato	NNS
9936	4437	2346	,	,	,
9936	4437	2347	Boiled	Boiled	NNP
9936	4437	2348	,	,	,
9936	4437	2349	potatoes	potato	NNS
9936	4437	2350	,	,	,
9936	4437	2351	Glazed	Glazed	NNP
9936	4437	2352	,	,	,
9936	4437	2353	potatoes	potato	NNS
9936	4437	2354	,	,	,
9936	4437	2355	Mashed	Mashed	NNP
9936	4437	2356	,	,	,
9936	4437	2357	Swiss	swiss	JJ
9936	4437	2358	chard	chard	NN
9936	4437	2359	,	,	,
9936	4437	2360	Composition	composition	NN
9936	4437	2361	and	and	CC
9936	4437	2362	food	food	NN
9936	4437	2363	value	value	NN
9936	4437	2364	of	of	IN
9936	4437	2365	,	,	,
9936	4437	2366	cheeses	cheese	NNS
9936	4437	2367	,	,	,
9936	4437	2368	Switzer	Switzer	NNP
9936	4437	2369	cheese	cheese	NN
9936	4437	2370	,	,	,
9936	4437	2371	T	T	NNP
9936	4437	2372	Table	table	NN
9936	4437	2373	showing	show	VBG
9936	4437	2374	composition	composition	NN
9936	4437	2375	and	and	CC
9936	4437	2376	food	food	NN
9936	4437	2377	value	value	NN
9936	4437	2378	of	of	IN
9936	4437	2379	vegetables	vegetable	NNS
9936	4437	2380	,	,	,
9936	4437	2381	Tea	Tea	NNP
9936	4437	2382	,	,	,
9936	4437	2383	Black	Black	NNP
9936	4437	2384	,	,	,
9936	4437	2385	Testing	test	VBG
9936	4437	2386	butter	butter	NN
9936	4437	2387	substitutes	substitute	NNS
9936	4437	2388	,	,	,
9936	4437	2389	Method	Method	NNP
9936	4437	2390	of	of	IN
9936	4437	2391	,	,	,
9936	4437	2392	Thick	thick	JJ
9936	4437	2393	white	white	JJ
9936	4437	2394	sauce	sauce	NN
9936	4437	2395	,	,	,
9936	4437	2396	Thin	thin	JJ
9936	4437	2397	white	white	JJ
9936	4437	2398	sauce	sauce	NN
9936	4437	2399	,	,	,
9936	4437	2400	Toast	Toast	NNP
9936	4437	2401	,	,	,
9936	4437	2402	Cheese	Cheese	NNP
9936	4437	2403	,	,	,
9936	4437	2404	Tomato	Tomato	NNP
9936	4437	2405	omelet	omelet	NN
9936	4437	2406	,	,	,
9936	4437	2407	sauce	sauce	NN
9936	4437	2408	,	,	,
9936	4437	2409	Tomatoes	Tomatoes	NNP
9936	4437	2410	,	,	,
9936	4437	2411	and	and	CC
9936	4437	2412	corn	corn	NN
9936	4437	2413	,	,	,
9936	4437	2414	Composition	composition	NN
9936	4437	2415	and	and	CC
9936	4437	2416	food	food	NN
9936	4437	2417	value	value	NN
9936	4437	2418	of	of	IN
9936	4437	2419	,	,	,
9936	4437	2420	corn	corn	NN
9936	4437	2421	,	,	,
9936	4437	2422	and	and	CC
9936	4437	2423	string	string	NN
9936	4437	2424	beans	bean	NNS
9936	4437	2425	,	,	,
9936	4437	2426	Creamed	Creamed	NNP
9936	4437	2427	,	,	,
9936	4437	2428	Preparation	Preparation	NNP
9936	4437	2429	of	of	IN
9936	4437	2430	,	,	,
9936	4437	2431	SautÃ	SautÃ	NNP
9936	4437	2432	©	©	NNP
9936	4437	2433	d	d	NNP
9936	4437	2434	,	,	,
9936	4437	2435	Scalloped	Scalloped	NNP
9936	4437	2436	,	,	,
9936	4437	2437	Stewed	Stewed	NNP
9936	4437	2438	,	,	,
9936	4437	2439	Stuffed	Stuffed	NNP
9936	4437	2440	,	,	,
9936	4437	2441	with	with	IN
9936	4437	2442	cheese	cheese	NN
9936	4437	2443	carrots	carrot	NNS
9936	4437	2444	,	,	,
9936	4437	2445	Stuffed	Stuffed	NNP
9936	4437	2446	,	,	,
9936	4437	2447	with	with	IN
9936	4437	2448	cheese	cheese	NN
9936	4437	2449	stuffing	stuffing	NN
9936	4437	2450	,	,	,
9936	4437	2451	Tuber	Tuber	NNP
9936	4437	2452	,	,	,
9936	4437	2453	root	root	NN
9936	4437	2454	,	,	,
9936	4437	2455	and	and	CC
9936	4437	2456	bulb	bulb	NN
9936	4437	2457	vegetables	vegetable	NNS
9936	4437	2458	,	,	,
9936	4437	2459	Turnip	Turnip	NNP
9936	4437	2460	cabbage	cabbage	NN
9936	4437	2461	,	,	,
9936	4437	2462	Turnips	Turnips	NNP
9936	4437	2463	,	,	,
9936	4437	2464	and	and	CC
9936	4437	2465	potatoes	potato	NNS
9936	4437	2466	,	,	,
9936	4437	2467	Composition	composition	NN
9936	4437	2468	and	and	CC
9936	4437	2469	food	food	NN
9936	4437	2470	value	value	NN
9936	4437	2471	of	of	IN
9936	4437	2472	,	,	,
9936	4437	2473	Creamed	Creamed	NNP
9936	4437	2474	,	,	,
9936	4437	2475	Mashed	Mashed	NNP
9936	4437	2476	,	,	,
9936	4437	2477	Preparation	Preparation	NNP
9936	4437	2478	of	of	IN
9936	4437	2479	,	,	,
9936	4437	2480	Stewed	Stewed	NNP
9936	4437	2481	,	,	,
9936	4437	2482	U	U	NNP
9936	4437	2483	Upland	Upland	NNP
9936	4437	2484	cress	cress	NN
9936	4437	2485	,	,	,
9936	4437	2486	Use	Use	NNP
9936	4437	2487	of	of	IN
9936	4437	2488	butter	butter	NN
9936	4437	2489	,	,	,
9936	4437	2490	Economical	Economical	NNP
9936	4437	2491	,	,	,
9936	4437	2492	Use	Use	NNP
9936	4437	2493	,	,	,
9936	4437	2494	origin	origin	NN
9936	4437	2495	,	,	,
9936	4437	2496	and	and	CC
9936	4437	2497	production	production	NN
9936	4437	2498	of	of	IN
9936	4437	2499	cheese	cheese	NN
9936	4437	2500	,	,	,
9936	4437	2501	V	V	NNP
9936	4437	2502	Value	Value	NNP
9936	4437	2503	of	of	IN
9936	4437	2504	eggs	egg	NNS
9936	4437	2505	as	as	IN
9936	4437	2506	food	food	NN
9936	4437	2507	,	,	,
9936	4437	2508	Varieties	variety	NNS
9936	4437	2509	and	and	CC
9936	4437	2510	food	food	NN
9936	4437	2511	value	value	NN
9936	4437	2512	of	of	IN
9936	4437	2513	greens	green	NNS
9936	4437	2514	,	,	,
9936	4437	2515	and	and	CC
9936	4437	2516	food	food	NN
9936	4437	2517	value	value	NN
9936	4437	2518	of	of	IN
9936	4437	2519	shell	shell	NNP
9936	4437	2520	beans	beans	NNPS
9936	4437	2521	,	,	,
9936	4437	2522	of	of	IN
9936	4437	2523	beans	bean	NNS
9936	4437	2524	,	,	,
9936	4437	2525	of	of	IN
9936	4437	2526	cheese	cheese	NN
9936	4437	2527	,	,	,
9936	4437	2528	Classification	classification	NN
9936	4437	2529	of	of	IN
9936	4437	2530	,	,	,
9936	4437	2531	of	of	IN
9936	4437	2532	greens	green	NNS
9936	4437	2533	,	,	,
9936	4437	2534	of	of	IN
9936	4437	2535	string	string	NN
9936	4437	2536	beans	bean	NNS
9936	4437	2537	,	,	,
9936	4437	2538	of	of	IN
9936	4437	2539	the	the	DT
9936	4437	2540	onion	onion	NN
9936	4437	2541	family	family	NN
9936	4437	2542	,	,	,
9936	4437	2543	of	of	IN
9936	4437	2544	vegetables	vegetable	NNS
9936	4437	2545	,	,	,
9936	4437	2546	Variety	Variety	NNP
9936	4437	2547	in	in	IN
9936	4437	2548	omelets	omelet	NNS
9936	4437	2549	,	,	,
9936	4437	2550	in	in	IN
9936	4437	2551	vegetables	vegetable	NNS
9936	4437	2552	,	,	,
9936	4437	2553	of	of	IN
9936	4437	2554	cheese	cheese	NN
9936	4437	2555	dishes	dish	NNS
9936	4437	2556	,	,	,
9936	4437	2557	of	of	IN
9936	4437	2558	ways	way	NNS
9936	4437	2559	to	to	TO
9936	4437	2560	use	use	VB
9936	4437	2561	milk	milk	NN
9936	4437	2562	in	in	IN
9936	4437	2563	cooking	cooking	NN
9936	4437	2564	,	,	,
9936	4437	2565	Vegetable	Vegetable	NNP
9936	4437	2566	albumin	albumin	NN
9936	4437	2567	,	,	,
9936	4437	2568	combinations	combination	NNS
9936	4437	2569	,	,	,
9936	4437	2570	marrow	marrow	NNP
9936	4437	2571	,	,	,
9936	4437	2572	oyster	oyster	NN
9936	4437	2573	,	,	,
9936	4437	2574	oysters	oyster	NNS
9936	4437	2575	,	,	,
9936	4437	2576	Creamed	Creamed	NNP
9936	4437	2577	,	,	,
9936	4437	2578	oysters	oyster	NNS
9936	4437	2579	,	,	,
9936	4437	2580	Scalloped	Scalloped	NNP
9936	4437	2581	,	,	,
9936	4437	2582	sauce	sauce	NN
9936	4437	2583	,	,	,
9936	4437	2584	Vegetables	vegetable	NNS
9936	4437	2585	,	,	,
9936	4437	2586	as	as	IN
9936	4437	2587	food	food	NN
9936	4437	2588	,	,	,
9936	4437	2589	Importance	importance	NN
9936	4437	2590	of	of	IN
9936	4437	2591	,	,	,
9936	4437	2592	as	as	IN
9936	4437	2593	food	food	NN
9936	4437	2594	,	,	,
9936	4437	2595	Preparation	Preparation	NNP
9936	4437	2596	of	of	IN
9936	4437	2597	,	,	,
9936	4437	2598	Carbohydrates	Carbohydrates	NNPS
9936	4437	2599	in	in	IN
9936	4437	2600	,	,	,
9936	4437	2601	Care	care	NN
9936	4437	2602	of	of	IN
9936	4437	2603	,	,	,
9936	4437	2604	Cellulose	Cellulose	NNP
9936	4437	2605	in	in	RB
9936	4437	2606	,	,	,
9936	4437	2607	Classification	classification	NN
9936	4437	2608	of	of	IN
9936	4437	2609	,	,	,
9936	4437	2610	Composition	composition	NN
9936	4437	2611	of	of	IN
9936	4437	2612	,	,	,
9936	4437	2613	Digestibility	Digestibility	NNP
9936	4437	2614	of	of	IN
9936	4437	2615	,	,	,
9936	4437	2616	Effect	effect	NN
9936	4437	2617	of	of	IN
9936	4437	2618	cooking	cook	VBG
9936	4437	2619	on	on	RP
9936	4437	2620	,	,	,
9936	4437	2621	Fat	fat	NN
9936	4437	2622	in	in	RP
9936	4437	2623	,	,	,
9936	4437	2624	Food	Food	NNP
9936	4437	2625	value	value	NN
9936	4437	2626	of	of	IN
9936	4437	2627	,	,	,
9936	4437	2628	for	for	IN
9936	4437	2629	cooking	cooking	NN
9936	4437	2630	,	,	,
9936	4437	2631	Preparing	Preparing	NNP
9936	4437	2632	,	,	,
9936	4437	2633	Fruit	Fruit	NNP
9936	4437	2634	and	and	CC
9936	4437	2635	flower	flower	NN
9936	4437	2636	,	,	,
9936	4437	2637	Medium	medium	JJ
9936	4437	2638	white	white	JJ
9936	4437	2639	sauce	sauce	NN
9936	4437	2640	for	for	IN
9936	4437	2641	,	,	,
9936	4437	2642	Methods	Methods	NNPS
9936	4437	2643	of	of	IN
9936	4437	2644	cooking	cooking	NN
9936	4437	2645	applied	apply	VBD
9936	4437	2646	to	to	IN
9936	4437	2647	,	,	,
9936	4437	2648	Mineral	Mineral	NNP
9936	4437	2649	matter	matter	NN
9936	4437	2650	,	,	,
9936	4437	2651	or	or	CC
9936	4437	2652	ash	ash	NN
9936	4437	2653	,	,	,
9936	4437	2654	in	in	IN
9936	4437	2655	,	,	,
9936	4437	2656	Perishable	Perishable	NNP
9936	4437	2657	,	,	,
9936	4437	2658	Preparation	Preparation	NNP
9936	4437	2659	of	of	IN
9936	4437	2660	,	,	,
9936	4437	2661	Protein	protein	NN
9936	4437	2662	in	in	IN
9936	4437	2663	,	,	,
9936	4437	2664	Purchase	Purchase	NNP
9936	4437	2665	of	of	IN
9936	4437	2666	,	,	,
9936	4437	2667	Root	Root	NNP
9936	4437	2668	,	,	,
9936	4437	2669	tuber	tuber	NN
9936	4437	2670	,	,	,
9936	4437	2671	and	and	CC
9936	4437	2672	bulb	bulb	NN
9936	4437	2673	,	,	,
9936	4437	2674	Sauces	Sauces	NNPS
9936	4437	2675	for	for	IN
9936	4437	2676	,	,	,
9936	4437	2677	Serving	serve	VBG
9936	4437	2678	,	,	,
9936	4437	2679	Structure	structure	NN
9936	4437	2680	of	of	IN
9936	4437	2681	,	,	,
9936	4437	2682	Succulent	Succulent	NNP
9936	4437	2683	,	,	,
9936	4437	2684	Varieties	Varieties	NNPS
9936	4437	2685	of	of	IN
9936	4437	2686	,	,	,
9936	4437	2687	Variety	Variety	NNP
9936	4437	2688	in	in	IN
9936	4437	2689	,	,	,
9936	4437	2690	Water	Water	NNP
9936	4437	2691	in	in	IN
9936	4437	2692	,	,	,
9936	4437	2693	Winter	Winter	NNP
9936	4437	2694	,	,	,
9936	4437	2695	W	W	NNP
9936	4437	2696	Wafers	Wafers	NNP
9936	4437	2697	,	,	,
9936	4437	2698	Cheese	Cheese	NNP
9936	4437	2699	,	,	,
9936	4437	2700	Water	water	NN
9936	4437	2701	glass	glass	NN
9936	4437	2702	,	,	,
9936	4437	2703	Preservation	preservation	NN
9936	4437	2704	of	of	IN
9936	4437	2705	eggs	egg	NNS
9936	4437	2706	with	with	IN
9936	4437	2707	,	,	,
9936	4437	2708	in	in	IN
9936	4437	2709	milk	milk	NN
9936	4437	2710	,	,	,
9936	4437	2711	Water	Water	NNP
9936	4437	2712	in	in	IN
9936	4437	2713	vegetables	vegetable	VBZ
9936	4437	2714	Watercress	Watercress	NNP
9936	4437	2715	Composition	Composition	NNP
9936	4437	2716	and	and	CC
9936	4437	2717	food	food	NN
9936	4437	2718	value	value	NN
9936	4437	2719	of	of	IN
9936	4437	2720	Wax	Wax	NNP
9936	4437	2721	beans	bean	NNS
9936	4437	2722	Welsh	Welsh	NNP
9936	4437	2723	rarebit	rarebit	NN
9936	4437	2724	Whey	Whey	NNP
9936	4437	2725	Composition	composition	NN
9936	4437	2726	and	and	CC
9936	4437	2727	food	food	NN
9936	4437	2728	value	value	NN
9936	4437	2729	of	of	IN
9936	4437	2730	Whipping	Whipping	NNP
9936	4437	2731	cream	cream	NN
9936	4437	2732	White	white	JJ
9936	4437	2733	cabbage	cabbage	NN
9936	4437	2734	potatoes	potato	NNS
9936	4437	2735	White	white	JJ
9936	4437	2736	sauce	sauce	NN
9936	4437	2737	for	for	IN
9936	4437	2738	vegetables	vegetable	NNS
9936	4437	2739	,	,	,
9936	4437	2740	Medium	medium	JJ
9936	4437	2741	sauce	sauce	NN
9936	4437	2742	,	,	,
9936	4437	2743	Medium	medium	JJ
9936	4437	2744	sauce	sauce	NN
9936	4437	2745	,	,	,
9936	4437	2746	Recipes	recipe	NNS
9936	4437	2747	for	for	IN
9936	4437	2748	sauce	sauce	NN
9936	4437	2749	,	,	,
9936	4437	2750	Thick	thick	JJ
9936	4437	2751	sauce	sauce	NN
9936	4437	2752	,	,	,
9936	4437	2753	Thin	thin	JJ
9936	4437	2754	Whole	whole	JJ
9936	4437	2755	milk	milk	NN
9936	4437	2756	milk	milk	NN
9936	4437	2757	,	,	,
9936	4437	2758	Food	food	NN
9936	4437	2759	value	value	NN
9936	4437	2760	of	of	IN
9936	4437	2761	Wholesome	wholesome	JJ
9936	4437	2762	milk	milk	NN
9936	4437	2763	,	,	,
9936	4437	2764	Characteristics	Characteristics	NNP
9936	4437	2765	of	of	IN
9936	4437	2766	Winter	Winter	NNP
9936	4437	2767	squash	squash	NN
9936	4437	2768	vegetables	vegetable	NNS