id	sid	tid	token	lemma	pos
hvd.rsl868	1	1	The	the	DT
hvd.rsl868	1	2	>	>	XX
hvd.rsl868	1	3	ok	ok	UH
hvd.rsl868	1	4	Bo	Bo	NNP
hvd.rsl868	1	5	And	and	CC
hvd.rsl868	1	6	s.	s.	NNP
hvd.rsl868	2	1	.	.	.
hvd.rsl868	2	2	'	'	''
hvd.rsl868	3	1	wd	wd	NNP
hvd.rsl868	3	2	can	can	MD
hvd.rsl868	3	3	e*t	e*t	NN
hvd.rsl868	3	4	,	,	,
hvd.rsl868	3	5	!	!	.
hvd.rsl868	4	1	bo	bo	NNP
hvd.rsl868	4	2	thai	thai	NNP
hvd.rsl868	4	3	PublUhcd	PublUhcd	NNP
hvd.rsl868	4	4	fay	fay	NNP
hvd.rsl868	4	5	THE	the	DT
hvd.rsl868	4	6	RURAL	RURAL	NNP
hvd.rsl868	4	7	NEW	NEW	NNP
hvd.rsl868	4	8	-	-	HYPH
hvd.rsl868	4	9	YORKER	YORKER	NNP
hvd.rsl868	4	10	PREFACE	preface	NN
hvd.rsl868	4	11	For	for	IN
hvd.rsl868	4	12	many	many	JJ
hvd.rsl868	4	13	years	year	NNS
hvd.rsl868	4	14	The	the	DT
hvd.rsl868	4	15	R.	R.	NNP
hvd.rsl868	4	16	N.-Y.	N.-Y.	NNP
hvd.rsl868	5	1	has	have	VBZ
hvd.rsl868	5	2	been	be	VBN
hvd.rsl868	5	3	collecting	collect	VBG
hvd.rsl868	5	4	tested	test	VBN
hvd.rsl868	5	5	recipes	recipe	NNS
hvd.rsl868	5	6	from	from	IN
hvd.rsl868	5	7	an	an	DT
hvd.rsl868	5	8	immense	immense	JJ
hvd.rsl868	5	9	army	army	NN
hvd.rsl868	5	10	of	of	IN
hvd.rsl868	5	11	practical	practical	JJ
hvd.rsl868	5	12	housewives	housewife	NNS
hvd.rsl868	5	13	.	.	.
hvd.rsl868	6	1	Some	some	DT
hvd.rsl868	6	2	are	be	VBP
hvd.rsl868	6	3	entirely	entirely	RB
hvd.rsl868	6	4	original	original	JJ
hvd.rsl868	6	5	;	;	:
hvd.rsl868	6	6	others	other	NNS
hvd.rsl868	6	7	are	be	VBP
hvd.rsl868	6	8	doubtless	doubtless	RB
hvd.rsl868	6	9	modifications	modification	NNS
hvd.rsl868	6	10	of	of	IN
hvd.rsl868	6	11	familiar	familiar	JJ
hvd.rsl868	6	12	practice	practice	NN
hvd.rsl868	6	13	.	.	.
hvd.rsl868	7	1	It	-PRON-	PRP
hvd.rsl868	7	2	is	be	VBZ
hvd.rsl868	7	3	an	an	DT
hvd.rsl868	7	4	easy	easy	JJ
hvd.rsl868	7	5	matter	matter	NN
hvd.rsl868	7	6	to	to	TO
hvd.rsl868	7	7	mislay	mislay	VB
hvd.rsl868	7	8	a	a	DT
hvd.rsl868	7	9	recipe	recipe	NN
hvd.rsl868	7	10	not	not	RB
hvd.rsl868	7	11	needed	need	VBN
hvd.rsl868	7	12	for	for	IN
hvd.rsl868	7	13	immediate	immediate	JJ
hvd.rsl868	7	14	use	use	NN
hvd.rsl868	7	15	,	,	,
hvd.rsl868	7	16	and	and	CC
hvd.rsl868	7	17	we	-PRON-	PRP
hvd.rsl868	7	18	are	be	VBP
hvd.rsl868	7	19	thus	thus	RB
hvd.rsl868	7	20	cften	cften	NNP
hvd.rsl868	7	21	asked	ask	VBD
hvd.rsl868	7	22	to	to	TO
hvd.rsl868	7	23	repeat	repeat	VB
hvd.rsl868	7	24	their	-PRON-	PRP$
hvd.rsl868	7	25	publication	publication	NN
hvd.rsl868	7	26	,	,	,
hvd.rsl868	7	27	not	not	RB
hvd.rsl868	7	28	once	once	RB
hvd.rsl868	7	29	,	,	,
hvd.rsl868	7	30	but	but	CC
hvd.rsl868	7	31	perhaps	perhaps	RB
hvd.rsl868	7	32	a	a	DT
hvd.rsl868	7	33	dozen	dozen	NN
hvd.rsl868	7	34	times	time	NNS
hvd.rsl868	7	35	.	.	.
hvd.rsl868	8	1	For	for	IN
hvd.rsl868	8	2	this	this	DT
hvd.rsl868	8	3	reason	reason	NN
hvd.rsl868	8	4	it	-PRON-	PRP
hvd.rsl868	8	5	seemed	seem	VBD
hvd.rsl868	8	6	wise	wise	JJ
hvd.rsl868	8	7	to	to	TO
hvd.rsl868	8	8	print	print	VB
hvd.rsl868	8	9	a	a	DT
hvd.rsl868	8	10	selection	selection	NN
hvd.rsl868	8	11	of	of	IN
hvd.rsl868	8	12	these	these	DT
hvd.rsl868	8	13	recipes	recipe	NNS
hvd.rsl868	8	14	in	in	IN
hvd.rsl868	8	15	permanent	permanent	JJ
hvd.rsl868	8	16	form	form	NN
hvd.rsl868	8	17	,	,	,
hvd.rsl868	8	18	and	and	CC
hvd.rsl868	8	19	"	"	``
hvd.rsl868	8	20	The	the	DT
hvd.rsl868	8	21	Rural	Rural	NNP
hvd.rsl868	8	22	Cook	Cook	NNP
hvd.rsl868	8	23	Book	Book	NNP
hvd.rsl868	8	24	"	"	''
hvd.rsl868	8	25	was	be	VBD
hvd.rsl868	8	26	decided	decide	VBN
hvd.rsl868	8	27	upon	upon	IN
hvd.rsl868	8	28	,	,	,
hvd.rsl868	8	29	as	as	IN
hvd.rsl868	8	30	a	a	DT
hvd.rsl868	8	31	successor	successor	NN
hvd.rsl868	8	32	to	to	IN
hvd.rsl868	8	33	"	"	``
hvd.rsl868	8	34	The	the	DT
hvd.rsl868	8	35	Business	Business	NNP
hvd.rsl868	8	36	Hen	Hen	NNP
hvd.rsl868	8	37	"	"	''
hvd.rsl868	8	38	and	and	CC
hvd.rsl868	8	39	"	"	``
hvd.rsl868	8	40	The	the	DT
hvd.rsl868	8	41	Farmer	Farmer	NNP
hvd.rsl868	8	42	's	's	POS
hvd.rsl868	8	43	Garden	Garden	NNP
hvd.rsl868	8	44	.	.	.
hvd.rsl868	8	45	"	"	''
hvd.rsl868	9	1	Before	before	IN
hvd.rsl868	9	2	we	-PRON-	PRP
hvd.rsl868	9	3	had	have	VBD
hvd.rsl868	9	4	finished	finish	VBN
hvd.rsl868	9	5	assembling	assemble	VBG
hvd.rsl868	9	6	our	-PRON-	PRP$
hvd.rsl868	9	7	material	material	NN
hvd.rsl868	9	8	,	,	,
hvd.rsl868	9	9	however	however	RB
hvd.rsl868	9	10	,	,	,
hvd.rsl868	9	11	we	-PRON-	PRP
hvd.rsl868	9	12	discovered	discover	VBD
hvd.rsl868	9	13	that	that	IN
hvd.rsl868	9	14	we	-PRON-	PRP
hvd.rsl868	9	15	had	have	VBD
hvd.rsl868	9	16	enough	enough	JJ
hvd.rsl868	9	17	recipes	recipe	NNS
hvd.rsl868	9	18	alone	alone	JJ
hvd.rsl868	9	19	to	to	TO
hvd.rsl868	9	20	fill	fill	VB
hvd.rsl868	9	21	four	four	CD
hvd.rsl868	9	22	books	book	NNS
hvd.rsl868	9	23	of	of	IN
hvd.rsl868	9	24	the	the	DT
hvd.rsl868	9	25	required	require	VBN
hvd.rsl868	9	26	size	size	NN
hvd.rsl868	9	27	,	,	,
hvd.rsl868	9	28	and	and	CC
hvd.rsl868	9	29	the	the	DT
hvd.rsl868	9	30	question	question	NN
hvd.rsl868	9	31	became	become	VBD
hvd.rsl868	9	32	not	not	RB
hvd.rsl868	9	33	what	what	WP
hvd.rsl868	9	34	to	to	TO
hvd.rsl868	9	35	put	put	VB
hvd.rsl868	9	36	in	in	RP
hvd.rsl868	9	37	,	,	,
hvd.rsl868	9	38	but	but	CC
hvd.rsl868	9	39	what	what	WP
hvd.rsl868	9	40	to	to	TO
hvd.rsl868	9	41	leave	leave	VB
hvd.rsl868	9	42	out	out	RP
hvd.rsl868	9	43	.	.	.
hvd.rsl868	10	1	It	-PRON-	PRP
hvd.rsl868	10	2	was	be	VBD
hvd.rsl868	10	3	decided	decide	VBN
hvd.rsl868	10	4	that	that	IN
hvd.rsl868	10	5	we	-PRON-	PRP
hvd.rsl868	10	6	must	must	MD
hvd.rsl868	10	7	give	give	VB
hvd.rsl868	10	8	as	as	RB
hvd.rsl868	10	9	much	much	JJ
hvd.rsl868	10	10	space	space	NN
hvd.rsl868	10	11	as	as	IN
hvd.rsl868	10	12	possible	possible	JJ
hvd.rsl868	10	13	to	to	IN
hvd.rsl868	10	14	canning	canning	NN
hvd.rsl868	10	15	,	,	,
hvd.rsl868	10	16	preserving	preserve	VBG
hvd.rsl868	10	17	,	,	,
hvd.rsl868	10	18	pickling	pickling	NN
hvd.rsl868	10	19	,	,	,
hvd.rsl868	10	20	and	and	CC
hvd.rsl868	10	21	other	other	JJ
hvd.rsl868	10	22	uses	use	NNS
hvd.rsl868	10	23	of	of	IN
hvd.rsl868	10	24	fruit	fruit	NN
hvd.rsl868	10	25	and	and	CC
hvd.rsl868	10	26	vegetables	vegetable	NNS
hvd.rsl868	10	27	,	,	,
hvd.rsl868	10	28	as	as	IN
hvd.rsl868	10	29	such	such	JJ
hvd.rsl868	10	30	recipes	recipe	NNS
hvd.rsl868	10	31	are	be	VBP
hvd.rsl868	10	32	especially	especially	RB
hvd.rsl868	10	33	useful	useful	JJ
hvd.rsl868	10	34	to	to	IN
hvd.rsl868	10	35	farm	farm	NN
hvd.rsl868	10	36	housekeepers	housekeeper	NNS
hvd.rsl868	10	37	.	.	.
hvd.rsl868	11	1	This	this	DT
hvd.rsl868	11	2	little	little	JJ
hvd.rsl868	11	3	book	book	NN
hvd.rsl868	11	4	is	be	VBZ
hvd.rsl868	11	5	not	not	RB
hvd.rsl868	11	6	intended	intend	VBN
hvd.rsl868	11	7	,	,	,
hvd.rsl868	11	8	however	however	RB
hvd.rsl868	11	9	,	,	,
hvd.rsl868	11	10	to	to	TO
hvd.rsl868	11	11	be	be	VB
hvd.rsl868	11	12	a	a	DT
hvd.rsl868	11	13	complete	complete	JJ
hvd.rsl868	11	14	guide	guide	NN
hvd.rsl868	11	15	to	to	IN
hvd.rsl868	11	16	domestic	domestic	JJ
hvd.rsl868	11	17	economy	economy	NN
hvd.rsl868	11	18	;	;	:
hvd.rsl868	11	19	in	in	IN
hvd.rsl868	11	20	spite	spite	NN
hvd.rsl868	11	21	of	of	IN
hvd.rsl868	11	22	its	-PRON-	PRP$
hvd.rsl868	11	23	omissions	omission	NNS
hvd.rsl868	11	24	we	-PRON-	PRP
hvd.rsl868	11	25	feel	feel	VBP
hvd.rsl868	11	26	sure	sure	JJ
hvd.rsl868	11	27	that	that	IN
hvd.rsl868	11	28	it	-PRON-	PRP
hvd.rsl868	11	29	will	will	MD
hvd.rsl868	11	30	be	be	VB
hvd.rsl868	11	31	found	find	VBN
hvd.rsl868	11	32	a	a	DT
hvd.rsl868	11	33	real	real	JJ
hvd.rsl868	11	34	practical	practical	JJ
hvd.rsl868	11	35	helper	helper	NN
hvd.rsl868	11	36	,	,	,
hvd.rsl868	11	37	and	and	CC
hvd.rsl868	11	38	we	-PRON-	PRP
hvd.rsl868	11	39	also	also	RB
hvd.rsl868	11	40	think	think	VBP
hvd.rsl868	11	41	it	-PRON-	PRP
hvd.rsl868	11	42	will	will	MD
hvd.rsl868	11	43	fill	fill	VB
hvd.rsl868	11	44	a	a	DT
hvd.rsl868	11	45	place	place	NN
hvd.rsl868	11	46	left	leave	VBN
hvd.rsl868	11	47	vacant	vacant	JJ
hvd.rsl868	11	48	by	by	IN
hvd.rsl868	11	49	many	many	PDT
hvd.rsl868	11	50	a	a	DT
hvd.rsl868	11	51	more	more	RBR
hvd.rsl868	11	52	pretentious	pretentious	JJ
hvd.rsl868	11	53	volume	volume	NN
hvd.rsl868	11	54	.	.	.
hvd.rsl868	12	1	CONTENTS	CONTENTS	NNP
hvd.rsl868	12	2	Chapter	Chapter	NNP
hvd.rsl868	12	3	I.	I.	NNP
hvd.rsl868	12	4	Soups	Soups	NNP
hvd.rsl868	12	5	.	.	.
hvd.rsl868	13	1	Vegetable	vegetable	NN
hvd.rsl868	13	2	,	,	,
hvd.rsl868	13	3	Meat	Meat	NNP
hvd.rsl868	13	4	,	,	,
hvd.rsl868	13	5	Chowders	Chowders	NNPS
hvd.rsl868	13	6	,	,	,
hvd.rsl868	13	7	etc	etc	FW
hvd.rsl868	13	8	7	7	CD
hvd.rsl868	13	9	-	-	SYM
hvd.rsl868	13	10	12	12	CD
hvd.rsl868	13	11	Chapter	chapter	NN
hvd.rsl868	13	12	II	II	NNP
hvd.rsl868	13	13	.	.	.
hvd.rsl868	14	1	Fish	Fish	NNP
hvd.rsl868	14	2	.	.	.
hvd.rsl868	15	1	Including	include	VBG
hvd.rsl868	15	2	Oysters	Oysters	NNPS
hvd.rsl868	15	3	and	and	CC
hvd.rsl868	15	4	Clams	Clams	NNPS
hvd.rsl868	15	5	13	13	CD
hvd.rsl868	15	6	-	-	SYM
hvd.rsl868	15	7	18	18	CD
hvd.rsl868	15	8	Chapter	chapter	NN
hvd.rsl868	15	9	III	III	NNP
hvd.rsl868	15	10	.	.	.
hvd.rsl868	16	1	Meats	meat	NNS
hvd.rsl868	16	2	.	.	.
hvd.rsl868	17	1	Roasts	roast	NNS
hvd.rsl868	17	2	,	,	,
hvd.rsl868	17	3	.	.	.
hvd.rsl868	18	1	Stews	stew	NNS
hvd.rsl868	18	2	,	,	,
hvd.rsl868	18	3	Broiling	broiling	NN
hvd.rsl868	18	4	,	,	,
hvd.rsl868	18	5	Meat	Meat	NNP
hvd.rsl868	18	6	Pies	Pies	NNPS
hvd.rsl868	18	7	,	,	,
hvd.rsl868	18	8	Curing	Curing	NNP
hvd.rsl868	18	9	Hams	Hams	NNPS
hvd.rsl868	18	10	,	,	,
hvd.rsl868	18	11	Corning	Corning	NNP
hvd.rsl868	18	12	Beef	Beef	NNP
hvd.rsl868	18	13	,	,	,
hvd.rsl868	18	14	Making	make	VBG
hvd.rsl868	18	15	Sausage	sausage	NN
hvd.rsl868	18	16	,	,	,
hvd.rsl868	18	17	Game	Game	NNP
hvd.rsl868	18	18	19	19	CD
hvd.rsl868	18	19	-	-	SYM
hvd.rsl868	18	20	39	39	CD
hvd.rsl868	18	21	Chapter	chapter	NN
hvd.rsl868	18	22	IV	IV	NNP
hvd.rsl868	18	23	.	.	.
hvd.rsl868	19	1	Pastry	Pastry	NNP
hvd.rsl868	19	2	and	and	CC
hvd.rsl868	19	3	Pies	Pies	NNPS
hvd.rsl868	19	4	.	.	.
hvd.rsl868	19	5	"	"	''
hvd.rsl868	20	1	Crusts	crust	NNS
hvd.rsl868	20	2	and	and	CC
hvd.rsl868	20	3	Puff	Puff	NNP
hvd.rsl868	20	4	Pastes	Pastes	NNPS
hvd.rsl868	20	5	,	,	,
hvd.rsl868	20	6	Tarts	Tarts	NNPS
hvd.rsl868	20	7	,	,	,
hvd.rsl868	20	8	Pie	Pie	NNP
hvd.rsl868	20	9	Fillings	Fillings	NNPS
hvd.rsl868	20	10	and	and	CC
hvd.rsl868	20	11	Small	Small	NNP
hvd.rsl868	20	12	Dainties	Dainties	NNPS
hvd.rsl868	20	13	..	..	.
hvd.rsl868	20	14	40	40	CD
hvd.rsl868	20	15	-	-	SYM
hvd.rsl868	20	16	50	50	CD
hvd.rsl868	20	17	Chapter	chapter	NN
hvd.rsl868	20	18	V.	V.	NNP
hvd.rsl868	20	19	Puddings	Puddings	NNP
hvd.rsl868	20	20	,	,	,
hvd.rsl868	20	21	Hot	Hot	NNP
hvd.rsl868	20	22	and	and	CC
hvd.rsl868	20	23	Cold	Cold	NNP
hvd.rsl868	20	24	.	.	.
hvd.rsl868	21	1	Baked	baked	JJ
hvd.rsl868	21	2	,	,	,
hvd.rsl868	21	3	Steamed	Steamed	NNP
hvd.rsl868	21	4	,	,	,
hvd.rsl868	21	5	Boiled	Boiled	NNP
hvd.rsl868	21	6	,	,	,
hvd.rsl868	21	7	Fruit	Fruit	NNP
hvd.rsl868	21	8	and	and	CC
hvd.rsl868	21	9	Cereal	Cereal	NNP
hvd.rsl868	21	10	51	51	CD
hvd.rsl868	21	11	-	-	SYM
hvd.rsl868	21	12	69	69	CD
hvd.rsl868	21	13	Chapter	chapter	NN
hvd.rsl868	21	14	VI	VI	NNP
hvd.rsl868	21	15	.	.	.
hvd.rsl868	22	1	Apples	apple	NNS
hvd.rsl868	22	2	.	.	.
hvd.rsl868	23	1	Many	many	JJ
hvd.rsl868	23	2	Wholesome	wholesome	JJ
hvd.rsl868	23	3	and	and	CC
hvd.rsl868	23	4	Appetizing	appetizing	JJ
hvd.rsl868	23	5	Ways	way	NNS
hvd.rsl868	23	6	of	of	IN
hvd.rsl868	23	7	Preparing	prepare	VBG
hvd.rsl868	23	8	this	this	DT
hvd.rsl868	23	9	Familiar	Familiar	NNP
hvd.rsl868	23	10	Fruit	Fruit	NNP
hvd.rsl868	23	11	70	70	CD
hvd.rsl868	23	12	-	-	HYPH
hvd.rsl868	23	13	78	78	CD
hvd.rsl868	23	14	Chapter	chapter	NN
hvd.rsl868	23	15	VII	VII	NNP
hvd.rsl868	23	16	.	.	.
hvd.rsl868	24	1	Bread	Bread	NNP
hvd.rsl868	24	2	and	and	CC
hvd.rsl868	24	3	Muffins	Muffins	NNP
hvd.rsl868	24	4	.	.	.
hvd.rsl868	25	1	White	white	JJ
hvd.rsl868	25	2	,	,	,
hvd.rsl868	25	3	Brown	Brown	NNP
hvd.rsl868	25	4	,	,	,
hvd.rsl868	25	5	Oat	Oat	NNP
hvd.rsl868	25	6	and	and	CC
hvd.rsl868	25	7	Corn	Corn	NNP
hvd.rsl868	25	8	.	.	.
hvd.rsl868	26	1	Breads	bread	NNS
hvd.rsl868	26	2	;	;	:
hvd.rsl868	26	3	Biscuits	biscuit	NNS
hvd.rsl868	26	4	,	,	,
hvd.rsl868	26	5	Buns	Buns	NNPS
hvd.rsl868	26	6	,	,	,
hvd.rsl868	26	7	Rolls	Rolls	NNP
hvd.rsl868	26	8	,	,	,
hvd.rsl868	26	9	Coffee	Coffee	NNP
hvd.rsl868	26	10	Cake	Cake	NNP
hvd.rsl868	26	11	,	,	,
hvd.rsl868	26	12	Waffles	Waffles	NNP
hvd.rsl868	26	13	79	79	CD
hvd.rsl868	26	14	-	-	SYM
hvd.rsl868	26	15	89	89	CD
hvd.rsl868	26	16	Chapter	chapter	NN
hvd.rsl868	26	17	VIII	VIII	NNP
hvd.rsl868	26	18	.	.	.
hvd.rsl868	27	1	Cakes	cake	NNS
hvd.rsl868	27	2	.	.	.
hvd.rsl868	28	1	Doughnuts	doughnut	NNS
hvd.rsl868	28	2	,	,	,
hvd.rsl868	28	3	Gingerbread	Gingerbread	NNP
hvd.rsl868	28	4	,	,	,
hvd.rsl868	28	5	Cookies	Cookies	NNPS
hvd.rsl868	28	6	,	,	,
hvd.rsl868	28	7	Lebkuchen	Lebkuchen	NNP
hvd.rsl868	28	8	,	,	,
hvd.rsl868	28	9	Many	many	JJ
hvd.rsl868	28	10	Plain	Plain	NNP
hvd.rsl868	28	11	and	and	CC
hvd.rsl868	28	12	Layer	Layer	NNP
hvd.rsl868	28	13	Cakes	Cakes	NNP
hvd.rsl868	28	14	,	,	,
hvd.rsl868	28	15	Cake	Cake	NNP
hvd.rsl868	28	16	Fillings	Fillings	NNPS
hvd.rsl868	28	17	and	and	CC
hvd.rsl868	28	18	Icings	Icings	NNP
hvd.rsl868	28	19	90	90	CD
hvd.rsl868	28	20	-	-	SYM
hvd.rsl868	28	21	108	108	CD
hvd.rsl868	28	22	Chapter	chapter	NN
hvd.rsl868	28	23	IX	IX	NNP
hvd.rsl868	28	24	.	.	.
hvd.rsl868	29	1	Eggs	egg	NNS
hvd.rsl868	29	2	.	.	.
hvd.rsl868	30	1	Boiled	boil	VBN
hvd.rsl868	30	2	,	,	,
hvd.rsl868	30	3	Baked	Baked	NNP
hvd.rsl868	30	4	,	,	,
hvd.rsl868	30	5	Poached	Poached	NNP
hvd.rsl868	30	6	,	,	,
hvd.rsl868	30	7	Omelets	Omelets	NNPS
hvd.rsl868	30	8	,	,	,
hvd.rsl868	30	9	Welsh	Welsh	NNP
hvd.rsl868	30	10	Rabbit	Rabbit	NNP
hvd.rsl868	30	11	109	109	CD
hvd.rsl868	30	12	-	-	SYM
hvd.rsl868	30	13	113	113	CD
hvd.rsl868	30	14	Chapter	chapter	NN
hvd.rsl868	30	15	X.	X.	NNP
hvd.rsl868	31	1	Vegetables	vegetable	NNS
hvd.rsl868	31	2	.	.	.
hvd.rsl868	32	1	Many	many	JJ
hvd.rsl868	32	2	Methods	method	NNS
hvd.rsl868	32	3	of	of	IN
hvd.rsl868	32	4	Preparing	prepare	VBG
hvd.rsl868	32	5	Familiar	familiar	JJ
hvd.rsl868	32	6	Vegetables	Vegetables	NNPS
hvd.rsl868	32	7	,	,	,
hvd.rsl868	32	8	Hulled	hull	VBN
hvd.rsl868	32	9	Corn	Corn	NNP
hvd.rsl868	32	10	,	,	,
hvd.rsl868	32	11	Succotash	Succotash	NNP
hvd.rsl868	32	12	,	,	,
hvd.rsl868	32	13	etc	etc	FW
hvd.rsl868	32	14	114	114	CD
hvd.rsl868	32	15	-	-	SYM
hvd.rsl868	32	16	122	122	CD
hvd.rsl868	32	17	Chapter	chapter	NN
hvd.rsl868	32	18	XI	XI	NNP
hvd.rsl868	32	19	.	.	.
hvd.rsl868	33	1	Canning	canning	NN
hvd.rsl868	33	2	and	and	CC
hvd.rsl868	33	3	Preserving	preserving	NN
hvd.rsl868	33	4	.	.	.
hvd.rsl868	34	1	Jams	jam	NNS
hvd.rsl868	34	2	,	,	,
hvd.rsl868	34	3	Jellies	Jellies	NNPS
hvd.rsl868	34	4	,	,	,
hvd.rsl868	34	5	Marmalades	Marmalades	NNP
hvd.rsl868	34	6	,	,	,
hvd.rsl868	34	7	Fruit	Fruit	NNP
hvd.rsl868	34	8	Butters	Butters	NNPS
hvd.rsl868	34	9	,	,	,
hvd.rsl868	34	10	Glace	Glace	NNP
hvd.rsl868	34	11	Fruits	Fruits	NNP
hvd.rsl868	34	12	,	,	,
hvd.rsl868	34	13	Practical	practical	JJ
hvd.rsl868	34	14	Methods	Methods	NNPS
hvd.rsl868	34	15	of	of	IN
hvd.rsl868	34	16	Canning	Canning	NNP
hvd.rsl868	34	17	Fruits	Fruits	NNPS
hvd.rsl868	34	18	and	and	CC
hvd.rsl868	34	19	Vegetables	Vegetables	NNPS
hvd.rsl868	34	20	123	123	CD
hvd.rsl868	34	21	-	-	SYM
hvd.rsl868	34	22	155	155	CD
hvd.rsl868	34	23	Chapter	chapter	NN
hvd.rsl868	34	24	XII	XII	NNP
hvd.rsl868	34	25	.	.	.
hvd.rsl868	35	1	Pickles	pickle	NNS
hvd.rsl868	35	2	and	and	CC
hvd.rsl868	35	3	Relishes	relish	NNS
hvd.rsl868	35	4	.	.	.
hvd.rsl868	36	1	Fruit	fruit	NN
hvd.rsl868	36	2	and	and	CC
hvd.rsl868	36	3	Vegetable	Vegetable	NNP
hvd.rsl868	36	4	Pickles	Pickles	NNPS
hvd.rsl868	36	5	,	,	,
hvd.rsl868	36	6	Chow	Chow	NNP
hvd.rsl868	36	7	Chow	Chow	NNP
hvd.rsl868	36	8	,	,	,
hvd.rsl868	36	9	Sauces	Sauces	NNPS
hvd.rsl868	36	10	,	,	,
hvd.rsl868	36	11	Catsups	Catsups	NNP
hvd.rsl868	36	12	,	,	,
hvd.rsl868	36	13	Vinegars	vinegar	NNS
hvd.rsl868	36	14	156	156	CD
hvd.rsl868	36	15	-	-	SYM
hvd.rsl868	36	16	182	182	CD
hvd.rsl868	36	17	Chapter	chapter	NN
hvd.rsl868	36	18	XIII	XIII	NNP
hvd.rsl868	36	19	.	.	.
hvd.rsl868	37	1	Salads	salad	NNS
hvd.rsl868	37	2	183	183	CD
hvd.rsl868	37	3	-	-	SYM
hvd.rsl868	37	4	135	135	CD
hvd.rsl868	37	5	Chapter	Chapter	NNP
hvd.rsl868	37	6	XIV	XIV	NNP
hvd.rsl868	37	7	.	.	.
hvd.rsl868	38	1	Cheese	cheese	NN
hvd.rsl868	38	2	186	186	CD
hvd.rsl868	38	3	-	-	SYM
hvd.rsl868	38	4	188	188	CD
hvd.rsl868	38	5	Chapter	chapter	NN
hvd.rsl868	38	6	XV	XV	NNP
hvd.rsl868	38	7	.	.	.
hvd.rsl868	39	1	Warm	Warm	NNP
hvd.rsl868	39	2	Supper	Supper	NNP
hvd.rsl868	39	3	and	and	CC
hvd.rsl868	39	4	Breakfast	Breakfast	NNP
hvd.rsl868	39	5	Dishes	Dishes	NNPS
hvd.rsl868	39	6	.	.	.
hvd.rsl868	40	1	Toasts	toast	NNS
hvd.rsl868	40	2	,	,	,
hvd.rsl868	40	3	Croquettes	Croquettes	NNPS
hvd.rsl868	40	4	,	,	,
hvd.rsl868	40	5	Noodles	Noodles	NNP
hvd.rsl868	40	6	,	,	,
hvd.rsl868	40	7	Pancakes	pancake	NNS
hvd.rsl868	40	8	:	:	:
hvd.rsl868	40	9	189	189	CD
hvd.rsl868	40	10	-	-	SYM
hvd.rsl868	40	11	192	192	CD
hvd.rsl868	40	12	V	v	NN
hvd.rsl868	40	13	CHAPTER	chapter	NN
hvd.rsl868	40	14	I.	i.	NN
hvd.rsl868	40	15	soups	soup	NNS
hvd.rsl868	40	16	.	.	.
hvd.rsl868	41	1	Here	here	RB
hvd.rsl868	41	2	are	be	VBP
hvd.rsl868	41	3	some	some	DT
hvd.rsl868	41	4	certain	certain	JJ
hvd.rsl868	41	5	rules	rule	NNS
hvd.rsl868	41	6	of	of	IN
hvd.rsl868	41	7	health	health	NN
hvd.rsl868	41	8	;	;	:
hvd.rsl868	41	9	Take	take	VB
hvd.rsl868	41	10	them	-PRON-	PRP
hvd.rsl868	41	11	—	—	:
hvd.rsl868	41	12	they're	they're	NNP
hvd.rsl868	41	13	better	well	RBR
hvd.rsl868	41	14	far	far	RB
hvd.rsl868	41	15	than	than	IN
hvd.rsl868	41	16	wealth	wealth	NN
hvd.rsl868	41	17	:	:	:
hvd.rsl868	41	18	Do	do	VB
hvd.rsl868	41	19	n't	not	RB
hvd.rsl868	41	20	overeat	overeat	VB
hvd.rsl868	41	21	,	,	,
hvd.rsl868	41	22	do	do	VB
hvd.rsl868	41	23	n't	not	RB
hvd.rsl868	41	24	overdrink	overdrink	VB
hvd.rsl868	41	25	,	,	,
hvd.rsl868	41	26	Do	do	VB
hvd.rsl868	41	27	n't	not	RB
hvd.rsl868	41	28	overwork	overwork	VB
hvd.rsl868	41	29	,	,	,
hvd.rsl868	41	30	do	do	VB
hvd.rsl868	41	31	n't	not	RB
hvd.rsl868	41	32	overthink	overthink	VB
hvd.rsl868	41	33	,	,	,
hvd.rsl868	41	34	Be	be	VB
hvd.rsl868	41	35	not	not	RB
hvd.rsl868	41	36	afraid	afraid	JJ
hvd.rsl868	41	37	of	of	IN
hvd.rsl868	41	38	honest	honest	JJ
hvd.rsl868	41	39	sweat	sweat	NN
hvd.rsl868	41	40	;	;	:
hvd.rsl868	41	41	Run	run	VB
hvd.rsl868	41	42	like	like	IN
hvd.rsl868	41	43	a	a	DT
hvd.rsl868	41	44	deer	deer	NN
hvd.rsl868	41	45	from	from	IN
hvd.rsl868	41	46	shame	shame	NN
hvd.rsl868	41	47	and	and	CC
hvd.rsl868	41	48	debt	debt	NN
hvd.rsl868	41	49	.	.	.
hvd.rsl868	42	1	Beware	beware	VB
hvd.rsl868	42	2	of	of	IN
hvd.rsl868	42	3	bigness	bigness	NN
hvd.rsl868	42	4	of	of	IN
hvd.rsl868	42	5	the	the	DT
hvd.rsl868	42	6	head	head	NN
hvd.rsl868	42	7	.	.	.
hvd.rsl868	43	1	Get	get	VB
hvd.rsl868	43	2	bigness	bigness	NN
hvd.rsl868	43	3	of	of	IN
hvd.rsl868	43	4	the	the	DT
hvd.rsl868	43	5	soul	soul	NN
hvd.rsl868	43	6	Instead	instead	RB
hvd.rsl868	43	7	.	.	.
hvd.rsl868	44	1	Almond	Almond	NNP
hvd.rsl868	44	2	and	and	CC
hvd.rsl868	44	3	Celery	Celery	NNP
hvd.rsl868	44	4	Soup.—Cut	Soup.—Cut	NNP
hvd.rsl868	44	5	in	in	IN
hvd.rsl868	44	6	small	small	JJ
hvd.rsl868	44	7	pieces	piece	NNS
hvd.rsl868	44	8	a	a	DT
hvd.rsl868	44	9	bunch	bunch	NN
hvd.rsl868	44	10	of	of	IN
hvd.rsl868	44	11	celery	celery	NN
hvd.rsl868	44	12	,	,	,
hvd.rsl868	44	13	using	use	VBG
hvd.rsl868	44	14	the	the	DT
hvd.rsl868	44	15	leaves	leave	NNS
hvd.rsl868	44	16	and	and	CC
hvd.rsl868	44	17	carefully	carefully	RB
hvd.rsl868	44	18	scraped	scrape	VBD
hvd.rsl868	44	19	root	root	NN
hvd.rsl868	44	20	;	;	:
hvd.rsl868	44	21	add	add	VB
hvd.rsl868	44	22	six	six	CD
hvd.rsl868	44	23	peppercorns	peppercorn	NNS
hvd.rsl868	44	24	,	,	,
hvd.rsl868	44	25	two	two	CD
hvd.rsl868	44	26	bay	bay	NN
hvd.rsl868	44	27	leaves	leave	NNS
hvd.rsl868	44	28	,	,	,
hvd.rsl868	44	29	a	a	DT
hvd.rsl868	44	30	tablespoonful	tablespoonful	NN
hvd.rsl868	44	31	of	of	IN
hvd.rsl868	44	32	onion	onion	NN
hvd.rsl868	44	33	juice	juice	NN
hvd.rsl868	44	34	,	,	,
hvd.rsl868	44	35	a	a	DT
hvd.rsl868	44	36	thin	thin	JJ
hvd.rsl868	44	37	slice	slice	NN
hvd.rsl868	44	38	of	of	IN
hvd.rsl868	44	39	lemon	lemon	NN
hvd.rsl868	44	40	,	,	,
hvd.rsl868	44	41	a	a	DT
hvd.rsl868	44	42	tea-	tea-	JJ
hvd.rsl868	44	43	spoonful	spoonful	NN
hvd.rsl868	44	44	of	of	IN
hvd.rsl868	44	45	salt	salt	NN
hvd.rsl868	44	46	,	,	,
hvd.rsl868	44	47	and	and	CC
hvd.rsl868	44	48	a	a	DT
hvd.rsl868	44	49	stick	stick	NN
hvd.rsl868	44	50	of	of	IN
hvd.rsl868	44	51	cinnamon	cinnamon	NN
hvd.rsl868	44	52	;	;	:
hvd.rsl868	44	53	cover	cover	VB
hvd.rsl868	44	54	with	with	IN
hvd.rsl868	44	55	a	a	DT
hvd.rsl868	44	56	quart	quart	NN
hvd.rsl868	44	57	of	of	IN
hvd.rsl868	44	58	water	water	NN
hvd.rsl868	44	59	and	and	CC
hvd.rsl868	44	60	cook	cook	VB
hvd.rsl868	44	61	an	an	DT
hvd.rsl868	44	62	hour	hour	NN
hvd.rsl868	44	63	,	,	,
hvd.rsl868	44	64	strain	strain	VB
hvd.rsl868	44	65	and	and	CC
hvd.rsl868	44	66	reheat	reheat	VB
hvd.rsl868	44	67	,	,	,
hvd.rsl868	44	68	stirring	stir	VBG
hvd.rsl868	44	69	in	in	IN
hvd.rsl868	44	70	a	a	DT
hvd.rsl868	44	71	cup	cup	NN
hvd.rsl868	44	72	of	of	IN
hvd.rsl868	44	73	rich	rich	JJ
hvd.rsl868	44	74	milk	milk	NN
hvd.rsl868	44	75	(	(	-LRB-
hvd.rsl868	44	76	icream	icream	NN
hvd.rsl868	44	77	is	be	VBZ
hvd.rsl868	44	78	better	well	JJR
hvd.rsl868	44	79	)	)	-RRB-
hvd.rsl868	44	80	,	,	,
hvd.rsl868	44	81	a	a	DT
hvd.rsl868	44	82	teaspoonful	teaspoonful	NN
hvd.rsl868	44	83	each	each	DT
hvd.rsl868	44	84	of	of	IN
hvd.rsl868	44	85	flour	flour	NN
hvd.rsl868	44	86	and	and	CC
hvd.rsl868	44	87	butter	butter	NN
hvd.rsl868	44	88	blended	blend	VBN
hvd.rsl868	44	89	together	together	RB
hvd.rsl868	44	90	,	,	,
hvd.rsl868	44	91	and	and	CC
hvd.rsl868	44	92	one	one	CD
hvd.rsl868	44	93	-	-	HYPH
hvd.rsl868	44	94	quarter	quarter	NN
hvd.rsl868	44	95	of	of	IN
hvd.rsl868	44	96	a	a	DT
hvd.rsl868	44	97	cup	cup	NN
hvd.rsl868	44	98	of	of	IN
hvd.rsl868	44	99	blanched	blanch	VBN
hvd.rsl868	44	100	almonds	almond	NNS
hvd.rsl868	44	101	that	that	WDT
hvd.rsl868	44	102	have	have	VBP
hvd.rsl868	44	103	been	be	VBN
hvd.rsl868	44	104	pounded	pound	VBN
hvd.rsl868	44	105	to	to	IN
hvd.rsl868	44	106	a	a	DT
hvd.rsl868	44	107	paste	paste	NN
hvd.rsl868	44	108	,	,	,
hvd.rsl868	44	109	allowing	allow	VBG
hvd.rsl868	44	110	soup	soup	NN
hvd.rsl868	44	111	to	to	TO
hvd.rsl868	44	112	boil	boil	VB
hvd.rsl868	44	113	for	for	IN
hvd.rsl868	44	114	a	a	DT
hvd.rsl868	44	115	moment	moment	NN
hvd.rsl868	44	116	or	or	CC
hvd.rsl868	44	117	two	two	CD
hvd.rsl868	44	118	after	after	IN
hvd.rsl868	44	119	the	the	DT
hvd.rsl868	44	120	nuts	nut	NNS
hvd.rsl868	44	121	are	be	VBP
hvd.rsl868	44	122	added	add	VBN
hvd.rsl868	44	123	.	.	.
hvd.rsl868	45	1	Serve	serve	VB
hvd.rsl868	45	2	very	very	RB
hvd.rsl868	45	3	hot	hot	JJ
hvd.rsl868	45	4	with	with	IN
hvd.rsl868	45	5	cheese	cheese	NN
hvd.rsl868	45	6	crackers	cracker	NNS
hvd.rsl868	45	7	.	.	.
hvd.rsl868	46	1	English	English	NNP
hvd.rsl868	46	2	Beef	Beef	NNP
hvd.rsl868	46	3	Soup.—Take	Soup.—Take	NNP
hvd.rsl868	46	4	the	the	DT
hvd.rsl868	46	5	cracked	cracked	JJ
hvd.rsl868	46	6	joints	joint	NNS
hvd.rsl868	46	7	of	of	IN
hvd.rsl868	46	8	beef	beef	NN
hvd.rsl868	46	9	,	,	,
hvd.rsl868	46	10	and	and	CC
hvd.rsl868	46	11	after	after	IN
hvd.rsl868	46	12	put-	put-	XX
hvd.rsl868	46	13	ting	ting	NNP
hvd.rsl868	46	14	the	the	DT
hvd.rsl868	46	15	meat	meat	NN
hvd.rsl868	46	16	in	in	IN
hvd.rsl868	46	17	the	the	DT
hvd.rsl868	46	18	pot	pot	NN
hvd.rsl868	46	19	and	and	CC
hvd.rsl868	46	20	covering	cover	VBG
hvd.rsl868	46	21	it	-PRON-	PRP
hvd.rsl868	46	22	well	well	RB
hvd.rsl868	46	23	with	with	IN
hvd.rsl868	46	24	water	water	NN
hvd.rsl868	46	25	let	let	VB
hvd.rsl868	46	26	it	-PRON-	PRP
hvd.rsl868	46	27	come	come	VB
hvd.rsl868	46	28	to	to	IN
hvd.rsl868	46	29	a	a	DT
hvd.rsl868	46	30	boil	boil	NN
hvd.rsl868	46	31	,	,	,
hvd.rsl868	46	32	when	when	WRB
hvd.rsl868	46	33	it	-PRON-	PRP
hvd.rsl868	46	34	should	should	MD
hvd.rsl868	46	35	be	be	VB
hvd.rsl868	46	36	well	well	RB
hvd.rsl868	46	37	skimmed	skim	VBN
hvd.rsl868	46	38	.	.	.
hvd.rsl868	47	1	Set	set	VB
hvd.rsl868	47	2	the	the	DT
hvd.rsl868	47	3	pot	pot	NN
hvd.rsl868	47	4	where	where	WRB
hvd.rsl868	47	5	the	the	DT
hvd.rsl868	47	6	meat	meat	NN
hvd.rsl868	47	7	will	will	MD
hvd.rsl868	47	8	simmer	simmer	VB
hvd.rsl868	47	9	slowly	slowly	RB
hvd.rsl868	47	10	until	until	IN
hvd.rsl868	47	11	it	-PRON-	PRP
hvd.rsl868	47	12	is	be	VBZ
hvd.rsl868	47	13	thoroughly	thoroughly	RB
hvd.rsl868	47	14	done	do	VBN
hvd.rsl868	47	15	,	,	,
hvd.rsl868	47	16	keeping	keep	VBG
hvd.rsl868	47	17	it	-PRON-	PRP
hvd.rsl868	47	18	closely	closely	RB
hvd.rsl868	47	19	cov-	cov-	RB
hvd.rsl868	47	20	ered	ere	VBD
hvd.rsl868	47	21	all	all	PDT
hvd.rsl868	47	22	the	the	DT
hvd.rsl868	47	23	time	time	NN
hvd.rsl868	47	24	.	.	.
hvd.rsl868	48	1	The	the	DT
hvd.rsl868	48	2	next	next	JJ
hvd.rsl868	48	3	day	day	NN
hvd.rsl868	48	4	,	,	,
hvd.rsl868	48	5	or	or	CC
hvd.rsl868	48	6	when	when	WRB
hvd.rsl868	48	7	cold	cold	JJ
hvd.rsl868	48	8	,	,	,
hvd.rsl868	48	9	remove	remove	VB
hvd.rsl868	48	10	the	the	DT
hvd.rsl868	48	11	fat	fat	NN
hvd.rsl868	48	12	which	which	WDT
hvd.rsl868	48	13	hardens	harden	VBZ
hvd.rsl868	48	14	on	on	IN
hvd.rsl868	48	15	the	the	DT
hvd.rsl868	48	16	top	top	NN
hvd.rsl868	48	17	of	of	IN
hvd.rsl868	48	18	the	the	DT
hvd.rsl868	48	19	soup	soup	NN
hvd.rsl868	48	20	.	.	.
hvd.rsl868	49	1	Peel	peel	VB
hvd.rsl868	49	2	,	,	,
hvd.rsl868	49	3	wash	wash	VB
hvd.rsl868	49	4	and	and	CC
hvd.rsl868	49	5	slice	slice	VB
hvd.rsl868	49	6	three	three	CD
hvd.rsl868	49	7	good	good	JJ
hvd.rsl868	49	8	-	-	HYPH
hvd.rsl868	49	9	sized	sized	JJ
hvd.rsl868	49	10	potatoes	potato	NNS
hvd.rsl868	49	11	and	and	CC
hvd.rsl868	49	12	put	put	VBD
hvd.rsl868	49	13	them	-PRON-	PRP
hvd.rsl868	49	14	into	into	IN
hvd.rsl868	49	15	the	the	DT
hvd.rsl868	49	16	soup	soup	NN
hvd.rsl868	49	17	;	;	:
hvd.rsl868	49	18	cut	cut	VB
hvd.rsl868	49	19	up	up	RP
hvd.rsl868	49	20	half	half	PDT
hvd.rsl868	49	21	a	a	DT
hvd.rsl868	49	22	head	head	NN
hvd.rsl868	49	23	of	of	IN
hvd.rsl868	49	24	white	white	JJ
hvd.rsl868	49	25	cab-	cab-	NN
hvd.rsl868	49	26	bage	bage	NN
hvd.rsl868	49	27	in	in	IN
hvd.rsl868	49	28	shreds	shred	NNS
hvd.rsl868	49	29	and	and	CC
hvd.rsl868	49	30	add	add	VB
hvd.rsl868	49	31	to	to	IN
hvd.rsl868	49	32	this	this	DT
hvd.rsl868	49	33	a	a	DT
hvd.rsl868	49	34	pint	pint	NN
hvd.rsl868	49	35	of	of	IN
hvd.rsl868	49	36	Shaker	Shaker	NNP
hvd.rsl868	49	37	corn	corn	NN
hvd.rsl868	49	38	that	that	WDT
hvd.rsl868	49	39	has	have	VBZ
hvd.rsl868	49	40	been	be	VBN
hvd.rsl868	49	41	soaked	soak	VBN
hvd.rsl868	49	42	over	over	IN
hvd.rsl868	49	43	night	night	NN
hvd.rsl868	49	44	,	,	,
hvd.rsl868	49	45	two	two	CD
hvd.rsl868	49	46	onions	onion	NNS
hvd.rsl868	49	47	,	,	,
hvd.rsl868	49	48	one	one	CD
hvd.rsl868	49	49	head	head	NN
hvd.rsl868	49	50	of	of	IN
hvd.rsl868	49	51	celery	celery	NN
hvd.rsl868	49	52	,	,	,
hvd.rsl868	49	53	and	and	CC
hvd.rsl868	49	54	tomatoes	tomato	NNS
hvd.rsl868	49	55	,	,	,
hvd.rsl868	49	56	if	if	IN
hvd.rsl868	49	57	de-	de-	RB
hvd.rsl868	49	58	sired	sire	VBN
hvd.rsl868	49	59	.	.	.
hvd.rsl868	50	1	When	when	WRB
hvd.rsl868	50	2	these	these	DT
hvd.rsl868	50	3	are	be	VBP
hvd.rsl868	50	4	done	do	VBN
hvd.rsl868	50	5	,	,	,
hvd.rsl868	50	6	and	and	CC
hvd.rsl868	50	7	they	-PRON-	PRP
hvd.rsl868	50	8	should	should	MD
hvd.rsl868	50	9	simmer	simmer	VB
hvd.rsl868	50	10	slowly	slowly	RB
hvd.rsl868	50	11	,	,	,
hvd.rsl868	50	12	care	care	VBP
hvd.rsl868	50	13	being	be	VBG
hvd.rsl868	50	14	taken	take	VBN
hvd.rsl868	50	15	that	that	IN
hvd.rsl868	50	16	they	-PRON-	PRP
hvd.rsl868	50	17	do	do	VBP
hvd.rsl868	50	18	not	not	RB
hvd.rsl868	50	19	burn	burn	VB
hvd.rsl868	50	20	,	,	,
hvd.rsl868	50	21	strain	strain	VB
hvd.rsl868	50	22	(	(	-LRB-
hvd.rsl868	50	23	or	or	CC
hvd.rsl868	50	24	not	not	RB
hvd.rsl868	50	25	,	,	,
hvd.rsl868	50	26	as	as	IN
hvd.rsl868	50	27	preferred	prefer	VBN
hvd.rsl868	50	28	)	)	-RRB-
hvd.rsl868	50	29	the	the	DT
hvd.rsl868	50	30	soup	soup	NN
hvd.rsl868	50	31	and	and	CC
hvd.rsl868	50	32	serve	serve	VB
hvd.rsl868	50	33	.	.	.
hvd.rsl868	51	1	The	the	DT
hvd.rsl868	51	2	different	different	JJ
hvd.rsl868	51	3	varieties	variety	NNS
hvd.rsl868	51	4	of	of	IN
hvd.rsl868	51	5	beef	beef	NN
hvd.rsl868	51	6	soup	soup	NN
hvd.rsl868	51	7	are	be	VBP
hvd.rsl868	51	8	formed	form	VBN
hvd.rsl868	51	9	by	by	IN
hvd.rsl868	51	10	this	this	DT
hvd.rsl868	51	11	method	method	NN
hvd.rsl868	51	12	of	of	IN
hvd.rsl868	51	13	seasoning	seasoning	NN
hvd.rsl868	51	14	and	and	CC
hvd.rsl868	51	15	the	the	DT
hvd.rsl868	51	16	different	different	JJ
hvd.rsl868	51	17	vegetables	vegetable	NNS
hvd.rsl868	51	18	used	use	VBN
hvd.rsl868	51	19	in	in	IN
hvd.rsl868	51	20	preparing	prepare	VBG
hvd.rsl868	51	21	it	-PRON-	PRP
hvd.rsl868	51	22	after	after	IN
hvd.rsl868	51	23	the	the	DT
hvd.rsl868	51	24	joints	joint	NNS
hvd.rsl868	51	25	have	have	VBP
hvd.rsl868	51	26	been	be	VBN
hvd.rsl868	51	27	well	well	RB
hvd.rsl868	51	28	boiled	boil	VBN
hvd.rsl868	51	29	.	.	.
hvd.rsl868	52	1	Besides	besides	IN
hvd.rsl868	52	2	onions	onion	NNS
hvd.rsl868	52	3	,	,	,
hvd.rsl868	52	4	celery	celery	NN
hvd.rsl868	52	5	,	,	,
hvd.rsl868	52	6	cabbage	cabbage	NN
hvd.rsl868	52	7	,	,	,
hvd.rsl868	52	8	tomatoes	tomato	NNS
hvd.rsl868	52	9	and	and	CC
hvd.rsl868	52	10	potatoes	potato	NNS
hvd.rsl868	52	11	,	,	,
hvd.rsl868	52	12	many	many	JJ
hvd.rsl868	52	13	use	use	VBP
hvd.rsl868	52	14	a	a	DT
hvd.rsl868	52	15	few	few	JJ
hvd.rsl868	52	16	carrots	carrot	NNS
hvd.rsl868	52	17	,	,	,
hvd.rsl868	52	18	turnips	turnip	NNS
hvd.rsl868	52	19	,	,	,
hvd.rsl868	52	20	beets	beet	NNS
hvd.rsl868	52	21	and	and	CC
hvd.rsl868	52	22	force	force	NN
hvd.rsl868	52	23	-	-	HYPH
hvd.rsl868	52	24	meat	meat	NN
hvd.rsl868	52	25	balls	ball	NNS
hvd.rsl868	52	26	,	,	,
hvd.rsl868	52	27	seasoned	season	VBN
hvd.rsl868	52	28	with	with	IN
hvd.rsl868	52	29	spice	spice	NN
hvd.rsl868	52	30	.	.	.
hvd.rsl868	53	1	Rice	rice	NN
hvd.rsl868	53	2	or	or	CC
hvd.rsl868	53	3	barley	barley	NN
hvd.rsl868	53	4	will	will	MD
hvd.rsl868	53	5	give	give	VB
hvd.rsl868	53	6	the	the	DT
hvd.rsl868	53	7	soup	soup	NN
hvd.rsl868	53	8	consistency	consistency	NN
hvd.rsl868	53	9	,	,	,
hvd.rsl868	53	10	and	and	CC
hvd.rsl868	53	11	are	be	VBP
hvd.rsl868	53	12	to	to	TO
hvd.rsl868	53	13	be	be	VB
hvd.rsl868	53	14	preferred	prefer	VBN
hvd.rsl868	53	15	to	to	IN
hvd.rsl868	53	16	flour	flour	NN
hvd.rsl868	53	17	for	for	IN
hvd.rsl868	53	18	the	the	DT
hvd.rsl868	53	19	purpose	purpose	NN
hvd.rsl868	53	20	.	.	.
hvd.rsl868	54	1	Parsley	parsley	NN
hvd.rsl868	54	2	,	,	,
hvd.rsl868	54	3	thyme	thyme	NNS
hvd.rsl868	54	4	and	and	CC
hvd.rsl868	54	5	sage	sage	NN
hvd.rsl868	54	6	are	be	VBP
hvd.rsl868	54	7	the	the	DT
hvd.rsl868	54	8	favorite	favorite	JJ
hvd.rsl868	54	9	herbs	herb	NNS
hvd.rsl868	54	10	for	for	IN
hvd.rsl868	54	11	seasoning	seasoning	NN
hvd.rsl868	54	12	,	,	,
hvd.rsl868	54	13	but	but	CC
hvd.rsl868	54	14	should	should	MD
hvd.rsl868	54	15	be	be	VB
hvd.rsl868	54	16	used	use	VBN
hvd.rsl868	54	17	sparingly	sparingly	RB
hvd.rsl868	54	18	.	.	.
hvd.rsl868	55	1	To	to	TO
hvd.rsl868	55	2	make	make	VB
hvd.rsl868	55	3	force	force	NN
hvd.rsl868	55	4	-	-	HYPH
hvd.rsl868	55	5	meat	meat	NN
hvd.rsl868	55	6	balls	ball	NNS
hvd.rsl868	55	7	add	add	VBP
hvd.rsl868	55	8	to	to	IN
hvd.rsl868	55	9	one	one	CD
hvd.rsl868	55	10	pound	pound	NN
hvd.rsl868	55	11	chopped	chop	VBN
hvd.rsl868	55	12	beef	beef	NN
hvd.rsl868	55	13	one	one	CD
hvd.rsl868	55	14	egg	egg	NN
hvd.rsl868	55	15	,	,	,
hvd.rsl868	55	16	a	a	DT
hvd.rsl868	55	17	small	small	JJ
hvd.rsl868	55	18	lump	lump	NN
hvd.rsl868	55	19	of	of	IN
hvd.rsl868	55	20	butter	butter	NN
hvd.rsl868	55	21	,	,	,
hvd.rsl868	55	22	a	a	DT
hvd.rsl868	55	23	cup	cup	NN
hvd.rsl868	55	24	or	or	CC
hvd.rsl868	55	25	less	less	JJR
hvd.rsl868	55	26	of	of	IN
hvd.rsl868	55	27	bread	bread	NN
hvd.rsl868	55	28	crumbs	crumb	NNS
hvd.rsl868	55	29	;	;	:
hvd.rsl868	55	30	season	season	NN
hvd.rsl868	55	31	with	with	IN
hvd.rsl868	55	32	salt	salt	NN
hvd.rsl868	55	33	and	and	CC
hvd.rsl868	55	34	pepper	pepper	NN
hvd.rsl868	55	35	and	and	CC
hvd.rsl868	55	36	moisten	moisten	VB
hvd.rsl868	55	37	with	with	IN
hvd.rsl868	55	38	water	water	NN
hvd.rsl868	55	39	from	from	IN
hvd.rsl868	55	40	stewed	stew	VBN
hvd.rsl868	55	41	meat	meat	NN
hvd.rsl868	55	42	;	;	:
hvd.rsl868	55	43	make	make	VB
hvd.rsl868	55	44	in	in	IN
hvd.rsl868	55	45	balls	ball	NNS
hvd.rsl868	55	46	and	and	CC
hvd.rsl868	55	47	8	8	CD
hvd.rsl868	55	48	THE	the	DT
hvd.rsl868	55	49	RURAL	rural	JJ
hvd.rsl868	55	50	COOK	COOK	NNP
hvd.rsl868	55	51	BOOK	book	NN
hvd.rsl868	55	52	.	.	.
hvd.rsl868	56	1	fry	fry	NNP
hvd.rsl868	56	2	brown	brown	NNP
hvd.rsl868	56	3	,	,	,
hvd.rsl868	56	4	or	or	CC
hvd.rsl868	56	5	make	make	VB
hvd.rsl868	56	6	egg	egg	NN
hvd.rsl868	56	7	-	-	HYPH
hvd.rsl868	56	8	balls	ball	NNS
hvd.rsl868	56	9	by	by	IN
hvd.rsl868	56	10	boiling	boil	VBG
hvd.rsl868	56	11	eggs	egg	NNS
hvd.rsl868	56	12	,	,	,
hvd.rsl868	56	13	mashing	mash	VBG
hvd.rsl868	56	14	the	the	DT
hvd.rsl868	56	15	yolks	yolk	NNS
hvd.rsl868	56	16	with	with	IN
hvd.rsl868	56	17	a	a	DT
hvd.rsl868	56	18	silver	silver	JJ
hvd.rsl868	56	19	spoon	spoon	NN
hvd.rsl868	56	20	and	and	CC
hvd.rsl868	56	21	mixing	mix	VBG
hvd.rsl868	56	22	with	with	IN
hvd.rsl868	56	23	one	one	CD
hvd.rsl868	56	24	raw	raw	JJ
hvd.rsl868	56	25	yolk	yolk	NN
hvd.rsl868	56	26	and	and	CC
hvd.rsl868	56	27	one	one	CD
hvd.rsl868	56	28	teaspoonful	teaspoonful	NN
hvd.rsl868	56	29	of	of	IN
hvd.rsl868	56	30	flour	flour	NN
hvd.rsl868	56	31	;	;	:
hvd.rsl868	56	32	season	season	NN
hvd.rsl868	56	33	with	with	IN
hvd.rsl868	56	34	salt	salt	NN
hvd.rsl868	56	35	and	and	CC
hvd.rsl868	56	36	pepper	pepper	NN
hvd.rsl868	56	37	,	,	,
hvd.rsl868	56	38	make	make	VB
hvd.rsl868	56	39	into	into	IN
hvd.rsl868	56	40	balls	ball	NNS
hvd.rsl868	56	41	;	;	:
hvd.rsl868	56	42	drop	drop	VB
hvd.rsl868	56	43	in	in	IN
hvd.rsl868	56	44	soup	soup	NN
hvd.rsl868	56	45	just	just	RB
hvd.rsl868	56	46	before	before	IN
hvd.rsl868	56	47	serving	serve	VBG
hvd.rsl868	56	48	.	.	.
hvd.rsl868	57	1	Black	Black	NNP
hvd.rsl868	57	2	Bean	Bean	NNP
hvd.rsl868	57	3	or	or	CC
hvd.rsl868	57	4	Lentil	Lentil	NNP
hvd.rsl868	57	5	Soup.—Soak	Soup.—Soak	NNP
hvd.rsl868	57	6	a	a	DT
hvd.rsl868	57	7	pint	pint	NN
hvd.rsl868	57	8	of	of	IN
hvd.rsl868	57	9	black	black	JJ
hvd.rsl868	57	10	beans	bean	NNS
hvd.rsl868	57	11	or	or	CC
hvd.rsl868	57	12	lentils	lentil	NNS
hvd.rsl868	57	13	over	over	IN
hvd.rsl868	57	14	night	night	NN
hvd.rsl868	57	15	.	.	.
hvd.rsl868	58	1	In	in	IN
hvd.rsl868	58	2	the	the	DT
hvd.rsl868	58	3	morning	morning	NN
hvd.rsl868	58	4	,	,	,
hvd.rsl868	58	5	parboil	parboil	VB
hvd.rsl868	58	6	them	-PRON-	PRP
hvd.rsl868	58	7	.	.	.
hvd.rsl868	59	1	Boil	boil	VB
hvd.rsl868	59	2	gently	gently	RB
hvd.rsl868	59	3	in	in	IN
hvd.rsl868	59	4	fresh	fresh	JJ
hvd.rsl868	59	5	water	water	NN
hvd.rsl868	59	6	until	until	IN
hvd.rsl868	59	7	soft	soft	JJ
hvd.rsl868	59	8	enough	enough	RB
hvd.rsl868	59	9	to	to	TO
hvd.rsl868	59	10	rub	rub	VB
hvd.rsl868	59	11	through	through	IN
hvd.rsl868	59	12	a	a	DT
hvd.rsl868	59	13	sieve	sieve	NN
hvd.rsl868	59	14	.	.	.
hvd.rsl868	60	1	Add	add	VB
hvd.rsl868	60	2	a	a	DT
hvd.rsl868	60	3	bay	bay	NN
hvd.rsl868	60	4	leaf	leaf	NN
hvd.rsl868	60	5	,	,	,
hvd.rsl868	60	6	some	some	DT
hvd.rsl868	60	7	cloves	clove	NNS
hvd.rsl868	60	8	,	,	,
hvd.rsl868	60	9	and	and	CC
hvd.rsl868	60	10	a	a	DT
hvd.rsl868	60	11	stalk	stalk	NN
hvd.rsl868	60	12	of	of	IN
hvd.rsl868	60	13	celery	celery	NN
hvd.rsl868	60	14	.	.	.
hvd.rsl868	61	1	Brown	Brown	NNP
hvd.rsl868	61	2	two	two	CD
hvd.rsl868	61	3	slices	slice	NNS
hvd.rsl868	61	4	of	of	IN
hvd.rsl868	61	5	bacon	bacon	NN
hvd.rsl868	61	6	cut	cut	VBN
hvd.rsl868	61	7	in	in	IN
hvd.rsl868	61	8	dice	dice	NN
hvd.rsl868	61	9	with	with	IN
hvd.rsl868	61	10	half	half	PDT
hvd.rsl868	61	11	a	a	DT
hvd.rsl868	61	12	minced	mince	VBN
hvd.rsl868	61	13	onion	onion	NN
hvd.rsl868	61	14	and	and	CC
hvd.rsl868	61	15	turn	turn	VB
hvd.rsl868	61	16	into	into	IN
hvd.rsl868	61	17	the	the	DT
hvd.rsl868	61	18	soup	soup	NN
hvd.rsl868	61	19	.	.	.
hvd.rsl868	62	1	Serve	serve	VB
hvd.rsl868	62	2	with	with	IN
hvd.rsl868	62	3	squares	square	NNS
hvd.rsl868	62	4	of	of	IN
hvd.rsl868	62	5	toast	toast	NN
hvd.rsl868	62	6	.	.	.
hvd.rsl868	63	1	Brown	Brown	NNP
hvd.rsl868	63	2	Flour	Flour	NNP
hvd.rsl868	63	3	Soup.—Put	Soup.—Put	VBZ
hvd.rsl868	63	4	a	a	DT
hvd.rsl868	63	5	lump	lump	NN
hvd.rsl868	63	6	of	of	IN
hvd.rsl868	63	7	butter	butter	NN
hvd.rsl868	63	8	into	into	IN
hvd.rsl868	63	9	a	a	DT
hvd.rsl868	63	10	clean	clean	JJ
hvd.rsl868	63	11	iron	iron	NN
hvd.rsl868	63	12	frying	frying	NN
hvd.rsl868	63	13	pan	pan	NN
hvd.rsl868	63	14	.	.	.
hvd.rsl868	64	1	When	when	WRB
hvd.rsl868	64	2	melted	melt	VBN
hvd.rsl868	64	3	,	,	,
hvd.rsl868	64	4	sprinkle	sprinkle	VB
hvd.rsl868	64	5	in	in	RP
hvd.rsl868	64	6	half	half	PDT
hvd.rsl868	64	7	a	a	DT
hvd.rsl868	64	8	cupful	cupful	NN
hvd.rsl868	64	9	of	of	IN
hvd.rsl868	64	10	flour	flour	NN
hvd.rsl868	64	11	and	and	CC
hvd.rsl868	64	12	stir	stir	VB
hvd.rsl868	64	13	briskly	briskly	RB
hvd.rsl868	64	14	until	until	IN
hvd.rsl868	64	15	the	the	DT
hvd.rsl868	64	16	flour	flour	NN
hvd.rsl868	64	17	is	be	VBZ
hvd.rsl868	64	18	of	of	IN
hvd.rsl868	64	19	a	a	DT
hvd.rsl868	64	20	uniform	uniform	JJ
hvd.rsl868	64	21	brown	brown	JJ
hvd.rsl868	64	22	color	color	NN
hvd.rsl868	64	23	like	like	IN
hvd.rsl868	64	24	roasted	roasted	JJ
hvd.rsl868	64	25	coffee	coffee	NN
hvd.rsl868	64	26	.	.	.
hvd.rsl868	65	1	Add	add	VB
hvd.rsl868	65	2	this	this	DT
hvd.rsl868	65	3	gradually	gradually	RB
hvd.rsl868	65	4	to	to	IN
hvd.rsl868	65	5	two	two	CD
hvd.rsl868	65	6	quarts	quart	NNS
hvd.rsl868	65	7	of	of	IN
hvd.rsl868	65	8	water	water	NN
hvd.rsl868	65	9	.	.	.
hvd.rsl868	66	1	Peel	peel	VB
hvd.rsl868	66	2	and	and	CC
hvd.rsl868	66	3	cut	cut	VB
hvd.rsl868	66	4	into	into	IN
hvd.rsl868	66	5	cubes	cube	NNS
hvd.rsl868	66	6	three	three	CD
hvd.rsl868	66	7	pota-	pota-	NN
hvd.rsl868	66	8	toes	toe	NNS
hvd.rsl868	66	9	and	and	CC
hvd.rsl868	66	10	cook	cook	VB
hvd.rsl868	66	11	in	in	IN
hvd.rsl868	66	12	the	the	DT
hvd.rsl868	66	13	soup	soup	NN
hvd.rsl868	66	14	20	20	CD
hvd.rsl868	66	15	minutes	minute	NNS
hvd.rsl868	66	16	.	.	.
hvd.rsl868	67	1	Season	season	NN
hvd.rsl868	67	2	with	with	IN
hvd.rsl868	67	3	an	an	DT
hvd.rsl868	67	4	onion	onion	NN
hvd.rsl868	67	5	and	and	CC
hvd.rsl868	67	6	a	a	DT
hvd.rsl868	67	7	tea-	tea-	JJ
hvd.rsl868	67	8	spoonful	spoonful	NN
hvd.rsl868	67	9	of	of	IN
hvd.rsl868	67	10	celery	celery	NN
hvd.rsl868	67	11	salt	salt	NN
hvd.rsl868	67	12	.	.	.
hvd.rsl868	68	1	Consomme.—Cut	consomme.—cut	VBP
hvd.rsl868	68	2	up	up	RB
hvd.rsl868	68	3	two	two	CD
hvd.rsl868	68	4	pounds	pound	NNS
hvd.rsl868	68	5	of	of	IN
hvd.rsl868	68	6	lean	lean	JJ
hvd.rsl868	68	7	raw	raw	JJ
hvd.rsl868	68	8	meat	meat	NN
hvd.rsl868	68	9	,	,	,
hvd.rsl868	68	10	beef	beef	NN
hvd.rsl868	68	11	or	or	CC
hvd.rsl868	68	12	veal	veal	NN
hvd.rsl868	68	13	,	,	,
hvd.rsl868	68	14	and	and	CC
hvd.rsl868	68	15	■	■	NFP
hvd.rsl868	68	16	add	add	VB
hvd.rsl868	68	17	a	a	DT
hvd.rsl868	68	18	cupful	cupful	NN
hvd.rsl868	68	19	of	of	IN
hvd.rsl868	68	20	cold	cold	JJ
hvd.rsl868	68	21	roast	roast	NN
hvd.rsl868	68	22	beef	beef	NN
hvd.rsl868	68	23	,	,	,
hvd.rsl868	68	24	cut	cut	VBN
hvd.rsl868	68	25	in	in	IN
hvd.rsl868	68	26	pieces	piece	NNS
hvd.rsl868	68	27	.	.	.
hvd.rsl868	69	1	Put	put	VB
hvd.rsl868	69	2	over	over	RP
hvd.rsl868	69	3	the	the	DT
hvd.rsl868	69	4	fire	fire	NN
hvd.rsl868	69	5	with	with	IN
hvd.rsl868	69	6	a	a	DT
hvd.rsl868	69	7	cracked	crack	VBN
hvd.rsl868	69	8	knuckle	knuckle	NN
hvd.rsl868	69	9	of	of	IN
hvd.rsl868	69	10	veal	veal	NN
hvd.rsl868	69	11	,	,	,
hvd.rsl868	69	12	four	four	CD
hvd.rsl868	69	13	quarts	quart	NNS
hvd.rsl868	69	14	of	of	IN
hvd.rsl868	69	15	cold	cold	JJ
hvd.rsl868	69	16	water	water	NN
hvd.rsl868	69	17	,	,	,
hvd.rsl868	69	18	two	two	CD
hvd.rsl868	69	19	onions	onion	NNS
hvd.rsl868	69	20	,	,	,
hvd.rsl868	69	21	one	one	CD
hvd.rsl868	69	22	carrot	carrot	NN
hvd.rsl868	69	23	,	,	,
hvd.rsl868	69	24	two	two	CD
hvd.rsl868	69	25	stalks	stalk	NNS
hvd.rsl868	69	26	of	of	IN
hvd.rsl868	69	27	celery	celery	NN
hvd.rsl868	69	28	,	,	,
hvd.rsl868	69	29	six	six	CD
hvd.rsl868	69	30	peppercorns	peppercorn	NNS
hvd.rsl868	69	31	,	,	,
hvd.rsl868	69	32	a	a	DT
hvd.rsl868	69	33	spoonful	spoonful	NN
hvd.rsl868	69	34	of	of	IN
hvd.rsl868	69	35	salt	salt	NN
hvd.rsl868	69	36	,	,	,
hvd.rsl868	69	37	six	six	CD
hvd.rsl868	69	38	cloves	clove	NNS
hvd.rsl868	69	39	and	and	CC
hvd.rsl868	69	40	a	a	DT
hvd.rsl868	69	41	few	few	JJ
hvd.rsl868	69	42	herbs	herb	NNS
hvd.rsl868	69	43	.	.	.
hvd.rsl868	70	1	Cook	cook	VB
hvd.rsl868	70	2	slowly	slowly	RB
hvd.rsl868	70	3	all	all	DT
hvd.rsl868	70	4	day	day	NN
hvd.rsl868	70	5	.	.	.
hvd.rsl868	71	1	Strain	strain	NN
hvd.rsl868	71	2	,	,	,
hvd.rsl868	71	3	and	and	CC
hvd.rsl868	71	4	-when	-when	:
hvd.rsl868	71	5	cold	cold	JJ
hvd.rsl868	71	6	skim	skim	VB
hvd.rsl868	71	7	off	off	IN
hvd.rsl868	71	8	the	the	DT
hvd.rsl868	71	9	fat	fat	NN
hvd.rsl868	71	10	.	.	.
hvd.rsl868	72	1	Add	add	VB
hvd.rsl868	72	2	the	the	DT
hvd.rsl868	72	3	white	white	NN
hvd.rsl868	72	4	and	and	CC
hvd.rsl868	72	5	shells	shell	NNS
hvd.rsl868	72	6	of	of	IN
hvd.rsl868	72	7	two	two	CD
hvd.rsl868	72	8	eggs	egg	NNS
hvd.rsl868	72	9	.	.	.
hvd.rsl868	73	1	Bring	bring	VB
hvd.rsl868	73	2	to	to	IN
hvd.rsl868	73	3	a	a	DT
hvd.rsl868	73	4	boil	boil	NN
hvd.rsl868	73	5	and	and	CC
hvd.rsl868	73	6	boil	boil	VB
hvd.rsl868	73	7	10	10	CD
hvd.rsl868	73	8	minutes	minute	NNS
hvd.rsl868	73	9	.	.	.
hvd.rsl868	74	1	Strain	strain	VB
hvd.rsl868	74	2	through	through	IN
hvd.rsl868	74	3	a	a	DT
hvd.rsl868	74	4	cloth	cloth	NN
hvd.rsl868	74	5	.	.	.
hvd.rsl868	75	1	Corn	corn	NN
hvd.rsl868	75	2	Chowder.—Pare	chowder.—pare	NN
hvd.rsl868	75	3	and	and	CC
hvd.rsl868	75	4	slice	slice	VB
hvd.rsl868	75	5	thin	thin	JJ
hvd.rsl868	75	6	onions	onion	NNS
hvd.rsl868	75	7	enough	enough	JJ
hvd.rsl868	75	8	to	to	TO
hvd.rsl868	75	9	make	make	VB
hvd.rsl868	75	10	a	a	DT
hvd.rsl868	75	11	pint	pint	NN
hvd.rsl868	75	12	;	;	:
hvd.rsl868	75	13	boil	boil	VB
hvd.rsl868	75	14	one	one	CD
hvd.rsl868	75	15	hour	hour	NN
hvd.rsl868	75	16	;	;	:
hvd.rsl868	75	17	to	to	IN
hvd.rsl868	75	18	this	this	DT
hvd.rsl868	75	19	add	add	VB
hvd.rsl868	75	20	one	one	CD
hvd.rsl868	75	21	-	-	HYPH
hvd.rsl868	75	22	half	half	NN
hvd.rsl868	75	23	pint	pint	NN
hvd.rsl868	75	24	potatoes	potato	NNS
hvd.rsl868	75	25	cut	cut	VBD
hvd.rsl868	75	26	small	small	JJ
hvd.rsl868	75	27	,	,	,
hvd.rsl868	75	28	boil	boil	VB
hvd.rsl868	75	29	10	10	CD
hvd.rsl868	75	30	minutes	minute	NNS
hvd.rsl868	75	31	longer	long	RBR
hvd.rsl868	75	32	.	.	.
hvd.rsl868	76	1	Fry	fry	NN
hvd.rsl868	76	2	brown	brown	JJ
hvd.rsl868	76	3	a	a	DT
hvd.rsl868	76	4	slice	slice	NN
hvd.rsl868	76	5	of	of	IN
hvd.rsl868	76	6	fat	fat	JJ
hvd.rsl868	76	7	salt	salt	NN
hvd.rsl868	76	8	pork	pork	NN
hvd.rsl868	76	9	cut	cut	VBD
hvd.rsl868	76	10	small	small	JJ
hvd.rsl868	76	11	and	and	CC
hvd.rsl868	76	12	add	add	VB
hvd.rsl868	76	13	fat	fat	NN
hvd.rsl868	76	14	and	and	CC
hvd.rsl868	76	15	all	all	DT
hvd.rsl868	76	16	,	,	,
hvd.rsl868	76	17	then	then	RB
hvd.rsl868	76	18	a	a	DT
hvd.rsl868	76	19	pint	pint	NN
hvd.rsl868	76	20	of	of	IN
hvd.rsl868	76	21	tender	tender	JJ
hvd.rsl868	76	22	sweet	sweet	JJ
hvd.rsl868	76	23	corn	corn	NN
hvd.rsl868	76	24	(	(	-LRB-
hvd.rsl868	76	25	canned	can	VBN
hvd.rsl868	76	26	corn	corn	NN
hvd.rsl868	76	27	is	be	VBZ
hvd.rsl868	76	28	all	all	RB
hvd.rsl868	76	29	right	right	JJ
hvd.rsl868	76	30	)	)	-RRB-
hvd.rsl868	76	31	.	.	.
hvd.rsl868	77	1	Boil	Boil	NNP
hvd.rsl868	77	2	10	10	CD
hvd.rsl868	77	3	minutes	minute	NNS
hvd.rsl868	77	4	longer	long	RBR
hvd.rsl868	77	5	;	;	:
hvd.rsl868	77	6	the	the	DT
hvd.rsl868	77	7	whole	whole	NN
hvd.rsl868	77	8	of	of	IN
hvd.rsl868	77	9	this	this	DT
hvd.rsl868	77	10	now	now	RB
hvd.rsl868	77	11	should	should	MD
hvd.rsl868	77	12	be	be	VB
hvd.rsl868	77	13	two	two	CD
hvd.rsl868	77	14	quarts	quart	NNS
hvd.rsl868	77	15	or	or	CC
hvd.rsl868	77	16	more	more	JJR
hvd.rsl868	77	17	;	;	:
hvd.rsl868	77	18	this	this	DT
hvd.rsl868	77	19	is	be	VBZ
hvd.rsl868	77	20	the	the	DT
hvd.rsl868	77	21	best	good	JJS
hvd.rsl868	77	22	time	time	NN
hvd.rsl868	77	23	to	to	IN
hvd.rsl868	77	24	salt	salt	NN
hvd.rsl868	77	25	and	and	CC
hvd.rsl868	77	26	pepper	pepper	NN
hvd.rsl868	77	27	to	to	TO
hvd.rsl868	77	28	taste	taste	VB
hvd.rsl868	77	29	.	.	.
hvd.rsl868	78	1	Add	add	VB
hvd.rsl868	78	2	one	one	CD
hvd.rsl868	78	3	pint	pint	NN
hvd.rsl868	78	4	of	of	IN
hvd.rsl868	78	5	milk	milk	NN
hvd.rsl868	78	6	and	and	CC
hvd.rsl868	78	7	a	a	DT
hvd.rsl868	78	8	cupful	cupful	NN
hvd.rsl868	78	9	of	of	IN
hvd.rsl868	78	10	cream	cream	NN
hvd.rsl868	78	11	or	or	CC
hvd.rsl868	78	12	a	a	DT
hvd.rsl868	78	13	piece	piece	NN
hvd.rsl868	78	14	of	of	IN
hvd.rsl868	78	15	butter	butter	NN
hvd.rsl868	78	16	as	as	RB
hvd.rsl868	78	17	large	large	JJ
hvd.rsl868	78	18	as	as	IN
hvd.rsl868	78	19	an	an	DT
hvd.rsl868	78	20	egg	egg	NN
hvd.rsl868	78	21	if	if	IN
hvd.rsl868	78	22	cream	cream	NN
hvd.rsl868	78	23	is	be	VBZ
hvd.rsl868	78	24	not	not	RB
hvd.rsl868	78	25	plentiful	plentiful	JJ
hvd.rsl868	78	26	.	.	.
hvd.rsl868	79	1	Do	do	VB
hvd.rsl868	79	2	not	not	RB
hvd.rsl868	79	3	let	let	VB
hvd.rsl868	79	4	cream	cream	NN
hvd.rsl868	79	5	boil	boil	NN
hvd.rsl868	79	6	;	;	:
hvd.rsl868	79	7	serve	serve	VB
hvd.rsl868	79	8	very	very	RB
hvd.rsl868	79	9	hot	hot	JJ
hvd.rsl868	79	10	.	.	.
hvd.rsl868	80	1	Cream	cream	NN
hvd.rsl868	80	2	of	of	IN
hvd.rsl868	80	3	Corn	Corn	NNP
hvd.rsl868	80	4	Soup.—Scrape	Soup.—Scrape	NNP
hvd.rsl868	80	5	the	the	DT
hvd.rsl868	80	6	corn	corn	NN
hvd.rsl868	80	7	from	from	IN
hvd.rsl868	80	8	eight	eight	CD
hvd.rsl868	80	9	tender	tender	JJ
hvd.rsl868	80	10	young	young	JJ
hvd.rsl868	80	11	ears	ear	NNS
hvd.rsl868	80	12	.	.	.
hvd.rsl868	81	1	Boil	boil	VB
hvd.rsl868	81	2	the	the	DT
hvd.rsl868	81	3	cobs	cobs	NN
hvd.rsl868	81	4	in	in	IN
hvd.rsl868	81	5	as	as	RB
hvd.rsl868	81	6	little	little	JJ
hvd.rsl868	81	7	water	water	NN
hvd.rsl868	81	8	as	as	IN
hvd.rsl868	81	9	may	may	MD
hvd.rsl868	81	10	be	be	VB
hvd.rsl868	81	11	for	for	IN
hvd.rsl868	81	12	30	30	CD
hvd.rsl868	81	13	minutes	minute	NNS
hvd.rsl868	81	14	.	.	.
hvd.rsl868	82	1	Strain	strain	VB
hvd.rsl868	82	2	off	off	IN
hvd.rsl868	82	3	the	the	DT
hvd.rsl868	82	4	liquid	liquid	NN
hvd.rsl868	82	5	,	,	,
hvd.rsl868	82	6	add	add	VB
hvd.rsl868	82	7	the	the	DT
hvd.rsl868	82	8	scraped	scrape	VBN
hvd.rsl868	82	9	corn	corn	NN
hvd.rsl868	82	10	and	and	CC
hvd.rsl868	82	11	boil	boil	VB
hvd.rsl868	82	12	20	20	CD
hvd.rsl868	82	13	minutes	minute	NNS
hvd.rsl868	82	14	.	.	.
hvd.rsl868	83	1	Heat	heat	NN
hvd.rsl868	83	2	one	one	CD
hvd.rsl868	83	3	quart	quart	NN
hvd.rsl868	83	4	of	of	IN
hvd.rsl868	83	5	sweet	sweet	JJ
hvd.rsl868	83	6	milk	milk	NN
hvd.rsl868	83	7	to	to	IN
hvd.rsl868	83	8	scalding	scalding	NN
hvd.rsl868	83	9	point	point	NN
hvd.rsl868	83	10	;	;	:
hvd.rsl868	83	11	rub	rub	VB
hvd.rsl868	83	12	together	together	RB
hvd.rsl868	83	13	one	one	CD
hvd.rsl868	83	14	tablespoonful	tablespoonful	NN
hvd.rsl868	83	15	butter	butter	NN
hvd.rsl868	83	16	and	and	CC
hvd.rsl868	83	17	one	one	CD
hvd.rsl868	83	18	teaspoonful	teaspoonful	NN
hvd.rsl868	83	19	flour	flour	NN
hvd.rsl868	83	20	;	;	:
hvd.rsl868	83	21	stir	stir	VB
hvd.rsl868	83	22	into	into	IN
hvd.rsl868	83	23	the	the	DT
hvd.rsl868	83	24	hot	hot	JJ
hvd.rsl868	83	25	milk	milk	NN
hvd.rsl868	83	26	.	.	.
hvd.rsl868	84	1	Add	add	VB
hvd.rsl868	84	2	one	one	CD
hvd.rsl868	84	3	-	-	HYPH
hvd.rsl868	84	4	half	half	NN
hvd.rsl868	84	5	tea-	tea-	JJ
hvd.rsl868	84	6	spoonful	spoonful	NN
hvd.rsl868	84	7	salt	salt	NN
hvd.rsl868	84	8	,	,	,
hvd.rsl868	84	9	one	one	CD
hvd.rsl868	84	10	-	-	HYPH
hvd.rsl868	84	11	quarter	quarter	NN
hvd.rsl868	84	12	teaspoonful	teaspoonful	NN
hvd.rsl868	84	13	white	white	JJ
hvd.rsl868	84	14	pepper	pepper	NN
hvd.rsl868	84	15	.	.	.
hvd.rsl868	85	1	Pour	pour	VB
hvd.rsl868	85	2	over	over	IN
hvd.rsl868	85	3	the	the	DT
hvd.rsl868	85	4	corn	corn	NN
hvd.rsl868	85	5	,	,	,
hvd.rsl868	85	6	stir	stir	VB
hvd.rsl868	85	7	for	for	IN
hvd.rsl868	85	8	a	a	DT
hvd.rsl868	85	9	minute	minute	NN
hvd.rsl868	85	10	or	or	CC
hvd.rsl868	85	11	'	'	''
hvd.rsl868	85	12	two	two	CD
hvd.rsl868	85	13	,	,	,
hvd.rsl868	85	14	then	then	RB
hvd.rsl868	85	15	pour	pour	VB
hvd.rsl868	85	16	into	into	IN
hvd.rsl868	85	17	.	.	.
hvd.rsl868	86	1	hot	hot	JJ
hvd.rsl868	86	2	tureen	tureen	NN
hvd.rsl868	86	3	.	.	.
hvd.rsl868	87	1	Serve	serve	VB
hvd.rsl868	87	2	with	with	IN
hvd.rsl868	87	3	crou-	crou-	JJ
hvd.rsl868	87	4	tons	ton	NNS
hvd.rsl868	87	5	.	.	.
hvd.rsl868	88	1	Croutons	crouton	NNS
hvd.rsl868	88	2	—	—	:
hvd.rsl868	88	3	Cut	cut	VB
hvd.rsl868	88	4	bread	bread	NN
hvd.rsl868	88	5	two	two	CD
hvd.rsl868	88	6	days	day	NNS
hvd.rsl868	88	7	old	old	JJ
hvd.rsl868	88	8	into	into	IN
hvd.rsl868	88	9	small	small	JJ
hvd.rsl868	88	10	triangles	triangle	NNS
hvd.rsl868	88	11	or	or	CC
hvd.rsl868	88	12	dice	dice	NN
hvd.rsl868	88	13	.	.	.
hvd.rsl868	89	1	Brown	Brown	NNP
hvd.rsl868	89	2	in	in	IN
hvd.rsl868	89	3	oven	oven	NN
hvd.rsl868	89	4	to	to	IN
hvd.rsl868	89	5	a	a	DT
hvd.rsl868	89	6	golden	golden	JJ
hvd.rsl868	89	7	tint	tint	NN
hvd.rsl868	89	8	.	.	.
hvd.rsl868	90	1	They	-PRON-	PRP
hvd.rsl868	90	2	are	be	VBP
hvd.rsl868	90	3	very	very	RB
hvd.rsl868	90	4	nice	nice	JJ
hvd.rsl868	90	5	spread	spread	NN
hvd.rsl868	90	6	with	with	IN
hvd.rsl868	90	7	a	a	DT
hvd.rsl868	90	8	paste	paste	NN
hvd.rsl868	90	9	made	make	VBN
hvd.rsl868	90	10	of	of	IN
hvd.rsl868	90	11	twice	twice	PDT
hvd.rsl868	90	12	the	the	DT
hvd.rsl868	90	13	quantity	quantity	NN
hvd.rsl868	90	14	of	of	IN
hvd.rsl868	90	15	butter	butter	NN
hvd.rsl868	90	16	creamed	cream	VBN
hvd.rsl868	90	17	,	,	,
hvd.rsl868	90	18	of	of	IN
hvd.rsl868	90	19	delicate	delicate	JJ
hvd.rsl868	90	20	cheese	cheese	NN
hvd.rsl868	90	21	grated	grate	VBN
hvd.rsl868	90	22	and	and	CC
hvd.rsl868	90	23	a	a	DT
hvd.rsl868	90	24	little	little	JJ
hvd.rsl868	90	25	finely	finely	RB
hvd.rsl868	90	26	chopped	chop	VBN
hvd.rsl868	90	27	parsley	parsley	NN
hvd.rsl868	90	28	.	.	.
hvd.rsl868	91	1	(	(	-LRB-
hvd.rsl868	91	2	Two	two	CD
hvd.rsl868	91	3	teaspoons	teaspoon	NNS
hvd.rsl868	91	4	butter	butter	NN
hvd.rsl868	91	5	,	,	,
hvd.rsl868	91	6	one	one	CD
hvd.rsl868	91	7	of	of	IN
hvd.rsl868	91	8	grated	grate	VBN
hvd.rsl868	91	9	cheese	cheese	NN
hvd.rsl868	91	10	,	,	,
hvd.rsl868	91	11	one	one	CD
hvd.rsl868	91	12	-	-	HYPH
hvd.rsl868	91	13	fourth	fourth	JJ
hvd.rsl868	91	14	teaspoon	teaspoon	NN
hvd.rsl868	91	15	chopped	chop	VBN
hvd.rsl868	91	16	parsley	parsley	NN
hvd.rsl868	91	17	)	)	-RRB-
hvd.rsl868	91	18	.	.	.
hvd.rsl868	92	1	The	the	DT
hvd.rsl868	92	2	croutons	crouton	NNS
hvd.rsl868	92	3	can	can	MD
hvd.rsl868	92	4	be	be	VB
hvd.rsl868	92	5	fried	fry	VBN
hvd.rsl868	92	6	if	if	IN
hvd.rsl868	92	7	desired	desire	VBN
hvd.rsl868	92	8	.	.	.
hvd.rsl868	93	1	12	12	CD
hvd.rsl868	93	2	THE	the	DT
hvd.rsl868	93	3	RURAL	rural	JJ
hvd.rsl868	93	4	COOK	COOK	NNP
hvd.rsl868	93	5	BOOK	book	NN
hvd.rsl868	93	6	.	.	.
hvd.rsl868	94	1	Squirrel	Squirrel	NNP
hvd.rsl868	94	2	Soup.—Allow	Soup.—Allow	NNP
hvd.rsl868	94	3	one	one	CD
hvd.rsl868	94	4	large	large	JJ
hvd.rsl868	94	5	or	or	CC
hvd.rsl868	94	6	two	two	CD
hvd.rsl868	94	7	small	small	JJ
hvd.rsl868	94	8	squirrels	squirrel	NNS
hvd.rsl868	94	9	,	,	,
hvd.rsl868	94	10	well	well	RB
hvd.rsl868	94	11	washed	wash	VBN
hvd.rsl868	94	12	and	and	CC
hvd.rsl868	94	13	jointed	jointed	JJ
hvd.rsl868	94	14	,	,	,
hvd.rsl868	94	15	to	to	IN
hvd.rsl868	94	16	two	two	CD
hvd.rsl868	94	17	quarts	quart	NNS
hvd.rsl868	94	18	of	of	IN
hvd.rsl868	94	19	cold	cold	JJ
hvd.rsl868	94	20	water	water	NN
hvd.rsl868	94	21	and	and	CC
hvd.rsl868	94	22	two	two	CD
hvd.rsl868	94	23	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	94	24	(	(	-LRB-
hvd.rsl868	94	25	level	level	NN
hvd.rsl868	94	26	)	)	-RRB-
hvd.rsl868	94	27	of	of	IN
hvd.rsl868	94	28	salt	salt	NN
hvd.rsl868	94	29	.	.	.
hvd.rsl868	95	1	Put	put	VB
hvd.rsl868	95	2	to	to	TO
hvd.rsl868	95	3	cook	cook	VB
hvd.rsl868	95	4	directly	directly	RB
hvd.rsl868	95	5	after	after	IN
hvd.rsl868	95	6	breakfast	breakfast	NN
hvd.rsl868	95	7	in	in	IN
hvd.rsl868	95	8	a	a	DT
hvd.rsl868	95	9	stone	stone	NN
hvd.rsl868	95	10	pipkin	pipkin	NNP
hvd.rsl868	95	11	or	or	CC
hvd.rsl868	95	12	enam-	enam-	NNP
hvd.rsl868	95	13	eled	eled	JJ
hvd.rsl868	95	14	kettle	kettle	NN
hvd.rsl868	95	15	.	.	.
hvd.rsl868	96	1	Cover	cover	VB
hvd.rsl868	96	2	closely	closely	RB
hvd.rsl868	96	3	and	and	CC
hvd.rsl868	96	4	set	set	VBN
hvd.rsl868	96	5	on	on	IN
hvd.rsl868	96	6	the	the	DT
hvd.rsl868	96	7	back	back	NN
hvd.rsl868	96	8	of	of	IN
hvd.rsl868	96	9	the	the	DT
hvd.rsl868	96	10	range	range	NN
hvd.rsl868	96	11	to	to	TO
hvd.rsl868	96	12	simmer	simmer	VB
hvd.rsl868	96	13	—	—	:
hvd.rsl868	96	14	not	not	RB
hvd.rsl868	96	15	'	'	``
hvd.rsl868	96	16	boil	boil	NN
hvd.rsl868	96	17	.	.	.
hvd.rsl868	97	1	After	after	IN
hvd.rsl868	97	2	two	two	CD
hvd.rsl868	97	3	hours	hour	NNS
hvd.rsl868	97	4	add	add	VBP
hvd.rsl868	97	5	the	the	DT
hvd.rsl868	97	6	corn	corn	NN
hvd.rsl868	97	7	from	from	IN
hvd.rsl868	97	8	two	two	CD
hvd.rsl868	97	9	ears	ear	NNS
hvd.rsl868	97	10	,	,	,
hvd.rsl868	97	11	two	two	CD
hvd.rsl868	97	12	small	small	JJ
hvd.rsl868	97	13	Irish	irish	JJ
hvd.rsl868	97	14	potatoes	potato	NNS
hvd.rsl868	97	15	,	,	,
hvd.rsl868	97	16	one	one	CD
hvd.rsl868	97	17	-	-	HYPH
hvd.rsl868	97	18	half	half	NN
hvd.rsl868	97	19	cupful	cupful	NN
hvd.rsl868	97	20	of	of	IN
hvd.rsl868	97	21	Lima	Lima	NNP
hvd.rsl868	97	22	beans	bean	NNS
hvd.rsl868	97	23	,	,	,
hvd.rsl868	97	24	three	three	CD
hvd.rsl868	97	25	sprigs	sprig	NNS
hvd.rsl868	97	26	of	of	IN
hvd.rsl868	97	27	parsley	parsley	NN
hvd.rsl868	97	28	,	,	,
hvd.rsl868	97	29	three	three	CD
hvd.rsl868	97	30	celery	celery	NN
hvd.rsl868	97	31	stalks	stalk	NNS
hvd.rsl868	97	32	and	and	CC
hvd.rsl868	97	33	one	one	CD
hvd.rsl868	97	34	-	-	HYPH
hvd.rsl868	97	35	half	half	NN
hvd.rsl868	97	36	cupful	cupful	NN
hvd.rsl868	97	37	of	of	IN
hvd.rsl868	97	38	sliced	slice	VBN
hvd.rsl868	97	39	okra	okra	NN
hvd.rsl868	97	40	.	.	.
hvd.rsl868	98	1	Keep	keep	VB
hvd.rsl868	98	2	closely	closely	RB
hvd.rsl868	98	3	covered	cover	VBN
hvd.rsl868	98	4	,	,	,
hvd.rsl868	98	5	and	and	CC
hvd.rsl868	98	6	as	as	IN
hvd.rsl868	98	7	the	the	DT
hvd.rsl868	98	8	water	water	NN
hvd.rsl868	98	9	evaporates	evaporate	VBZ
hvd.rsl868	98	10	add	add	VBP
hvd.rsl868	98	11	enough	enough	RB
hvd.rsl868	98	12	to	to	TO
hvd.rsl868	98	13	keep	keep	VB
hvd.rsl868	98	14	the	the	DT
hvd.rsl868	98	15	original	original	JJ
hvd.rsl868	98	16	two	two	CD
hvd.rsl868	98	17	quarts	quart	NNS
hvd.rsl868	98	18	.	.	.
hvd.rsl868	99	1	When	when	WRB
hvd.rsl868	99	2	the	the	DT
hvd.rsl868	99	3	squirrels	squirrel	NNS
hvd.rsl868	99	4	have	have	VBP
hvd.rsl868	99	5	cooked	cook	VBN
hvd.rsl868	99	6	to	to	IN
hvd.rsl868	99	7	rags	rag	NNS
hvd.rsl868	99	8	strain	strain	VB
hvd.rsl868	99	9	through	through	IN
hvd.rsl868	99	10	a	a	DT
hvd.rsl868	99	11	coarse	coarse	JJ
hvd.rsl868	99	12	colander	colander	NN
hvd.rsl868	99	13	to	to	TO
hvd.rsl868	99	14	remove	remove	VB
hvd.rsl868	99	15	the	the	DT
hvd.rsl868	99	16	troublesome	troublesome	JJ
hvd.rsl868	99	17	little	little	JJ
hvd.rsl868	99	18	bones	bone	NNS
hvd.rsl868	99	19	.	.	.
hvd.rsl868	100	1	Return	return	VB
hvd.rsl868	100	2	to	to	IN
hvd.rsl868	100	3	the	the	DT
hvd.rsl868	100	4	soup	soup	NN
hvd.rsl868	100	5	kettle	kettle	NN
hvd.rsl868	100	6	,	,	,
hvd.rsl868	100	7	cover	cover	VB
hvd.rsl868	100	8	and	and	CC
hvd.rsl868	100	9	continue	continue	VBP
hvd.rsl868	100	10	to	to	TO
hvd.rsl868	100	11	simmer	simmer	VB
hvd.rsl868	100	12	until	until	IN
hvd.rsl868	100	13	nearly	nearly	JJ
hvd.rsl868	100	14	time	time	NN
hvd.rsl868	100	15	to	to	TO
hvd.rsl868	100	16	serve	serve	VB
hvd.rsl868	100	17	.	.	.
hvd.rsl868	101	1	Then	then	RB
hvd.rsl868	101	2	thicken	thicken	VB
hvd.rsl868	101	3	with	with	IN
hvd.rsl868	101	4	a	a	DT
hvd.rsl868	101	5	dessertspoonful	dessertspoonful	NN
hvd.rsl868	101	6	of	of	IN
hvd.rsl868	101	7	butter	butter	NN
hvd.rsl868	101	8	rolled	roll	VBD
hvd.rsl868	101	9	in	in	IN
hvd.rsl868	101	10	a	a	DT
hvd.rsl868	101	11	dessertspoonful	dessertspoonful	NN
hvd.rsl868	101	12	of	of	IN
hvd.rsl868	101	13	flour	flour	NN
hvd.rsl868	101	14	.	.	.
hvd.rsl868	102	1	Those	those	DT
hvd.rsl868	102	2	who	who	WP
hvd.rsl868	102	3	like	like	VBP
hvd.rsl868	102	4	may	may	MD
hvd.rsl868	102	5	add	add	VB
hvd.rsl868	102	6	a	a	DT
hvd.rsl868	102	7	teaspoonful	teaspoonful	NN
hvd.rsl868	102	8	of	of	IN
hvd.rsl868	102	9	powdered	powder	VBN
hvd.rsl868	102	10	sassafras	sassafras	NN
hvd.rsl868	102	11	leaves	leave	NNS
hvd.rsl868	102	12	.	.	.
hvd.rsl868	103	1	Have	have	VBP
hvd.rsl868	103	2	two	two	CD
hvd.rsl868	103	3	slices	slice	NNS
hvd.rsl868	103	4	of	of	IN
hvd.rsl868	103	5	toast	toast	NN
hvd.rsl868	103	6	cut	cut	VBN
hvd.rsl868	103	7	into	into	IN
hvd.rsl868	103	8	inch	inch	NN
hvd.rsl868	103	9	squares	square	NNS
hvd.rsl868	103	10	,	,	,
hvd.rsl868	103	11	fried	fry	VBN
hvd.rsl868	103	12	in	in	IN
hvd.rsl868	103	13	butter	butter	NN
hvd.rsl868	103	14	and	and	CC
hvd.rsl868	103	15	placed	place	VBN
hvd.rsl868	103	16	in	in	IN
hvd.rsl868	103	17	the	the	DT
hvd.rsl868	103	18	bottom	bottom	NN
hvd.rsl868	103	19	of	of	IN
hvd.rsl868	103	20	a	a	DT
hvd.rsl868	103	21	hot	hot	JJ
hvd.rsl868	103	22	tureen	tureen	NN
hvd.rsl868	103	23	.	.	.
hvd.rsl868	104	1	Pour	pour	VB
hvd.rsl868	104	2	over	over	IN
hvd.rsl868	104	3	them	-PRON-	PRP
hvd.rsl868	104	4	the	the	DT
hvd.rsl868	104	5	soup	soup	NN
hvd.rsl868	104	6	,	,	,
hvd.rsl868	104	7	boiling	boil	VBG
hvd.rsl868	104	8	hot	hot	JJ
hvd.rsl868	104	9	,	,	,
hvd.rsl868	104	10	and	and	CC
hvd.rsl868	104	11	serve	serve	VB
hvd.rsl868	104	12	immediately	immediately	RB
hvd.rsl868	104	13	.	.	.
hvd.rsl868	105	1	Puree	Puree	NNP
hvd.rsl868	105	2	of	of	IN
hvd.rsl868	105	3	Tomatoes.—Cook	Tomatoes.—Cook	NNP
hvd.rsl868	105	4	the	the	DT
hvd.rsl868	105	5	contents	content	NNS
hvd.rsl868	105	6	of	of	IN
hvd.rsl868	105	7	a	a	DT
hvd.rsl868	105	8	can	can	NN
hvd.rsl868	105	9	of	of	IN
hvd.rsl868	105	10	tomatoes	tomato	NNS
hvd.rsl868	105	11	for	for	IN
hvd.rsl868	105	12	15	15	CD
hvd.rsl868	105	13	minutes	minute	NNS
hvd.rsl868	105	14	,	,	,
hvd.rsl868	105	15	then	then	RB
hvd.rsl868	105	16	rub	rub	VB
hvd.rsl868	105	17	through	through	RP
hvd.rsl868	105	18	a	a	DT
hvd.rsl868	105	19	colander	colander	NN
hvd.rsl868	105	20	.	.	.
hvd.rsl868	106	1	Return	return	VB
hvd.rsl868	106	2	to	to	IN
hvd.rsl868	106	3	the	the	DT
hvd.rsl868	106	4	fire	fire	NN
hvd.rsl868	106	5	and	and	CC
hvd.rsl868	106	6	season	season	NN
hvd.rsl868	106	7	with	with	IN
hvd.rsl868	106	8	salt	salt	NN
hvd.rsl868	106	9	and	and	CC
hvd.rsl868	106	10	pepper	pepper	NN
hvd.rsl868	106	11	to	to	TO
hvd.rsl868	106	12	taste	taste	VB
hvd.rsl868	106	13	,	,	,
hvd.rsl868	106	14	and	and	CC
hvd.rsl868	106	15	a	a	DT
hvd.rsl868	106	16	little	little	JJ
hvd.rsl868	106	17	sugar	sugar	NN
hvd.rsl868	106	18	.	.	.
hvd.rsl868	107	1	Rub	rub	VB
hvd.rsl868	107	2	three	three	CD
hvd.rsl868	107	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	107	4	of	of	IN
hvd.rsl868	107	5	butter	butter	NN
hvd.rsl868	107	6	into	into	IN
hvd.rsl868	107	7	one	one	CD
hvd.rsl868	107	8	tablespoonful	tablespoonful	NN
hvd.rsl868	107	9	of	of	IN
hvd.rsl868	107	10	cornstarch	cornstarch	NN
hvd.rsl868	107	11	,	,	,
hvd.rsl868	107	12	and	and	CC
hvd.rsl868	107	13	stir	stir	VB
hvd.rsl868	107	14	this	this	DT
hvd.rsl868	107	15	smooth	smooth	JJ
hvd.rsl868	107	16	paste	paste	NN
hvd.rsl868	107	17	into	into	IN
hvd.rsl868	107	18	the	the	DT
hvd.rsl868	107	19	strained	strained	JJ
hvd.rsl868	107	20	tomatoes	tomato	NNS
hvd.rsl868	107	21	.	.	.
hvd.rsl868	108	1	Cook	cook	VB
hvd.rsl868	108	2	,	,	,
hvd.rsl868	108	3	stirring	stir	VBG
hvd.rsl868	108	4	steadily	steadily	RB
hvd.rsl868	108	5	,	,	,
hvd.rsl868	108	6	until	until	IN
hvd.rsl868	108	7	smooth	smooth	JJ
hvd.rsl868	108	8	and	and	CC
hvd.rsl868	108	9	thick	thick	JJ
hvd.rsl868	108	10	.	.	.
hvd.rsl868	109	1	Have	have	VBP
hvd.rsl868	109	2	ready	ready	JJ
hvd.rsl868	109	3	heated	heat	VBN
hvd.rsl868	109	4	in	in	IN
hvd.rsl868	109	5	a	a	DT
hvd.rsl868	109	6	saucepan	saucepan	NN
hvd.rsl868	109	7	a	a	DT
hvd.rsl868	109	8	quart	quart	NN
hvd.rsl868	109	9	of	of	IN
hvd.rsl868	109	10	rich	rich	JJ
hvd.rsl868	109	11	milk	milk	NN
hvd.rsl868	109	12	into	into	IN
hvd.rsl868	109	13	which	which	WDT
hvd.rsl868	109	14	has	have	VBZ
hvd.rsl868	109	15	been	be	VBN
hvd.rsl868	109	16	stirred	stir	VBN
hvd.rsl868	109	17	a	a	DT
hvd.rsl868	109	18	pinch	pinch	NN
hvd.rsl868	109	19	of	of	IN
hvd.rsl868	109	20	baking	baking	NN
hvd.rsl868	109	21	soda	soda	NN
hvd.rsl868	109	22	.	.	.
hvd.rsl868	110	1	To	to	IN
hvd.rsl868	110	2	this	this	DT
hvd.rsl868	110	3	add	add	NN
hvd.rsl868	110	4	,	,	,
hvd.rsl868	110	5	gradually	gradually	RB
hvd.rsl868	110	6	,	,	,
hvd.rsl868	110	7	the	the	DT
hvd.rsl868	110	8	thickened	thickened	JJ
hvd.rsl868	110	9	tomato	tomato	NN
hvd.rsl868	110	10	liquor	liquor	NN
hvd.rsl868	110	11	,	,	,
hvd.rsl868	110	12	beating	beat	VBG
hvd.rsl868	110	13	the	the	DT
hvd.rsl868	110	14	milk	milk	NN
hvd.rsl868	110	15	constantly	constantly	RB
hvd.rsl868	110	16	as	as	IN
hvd.rsl868	110	17	you	-PRON-	PRP
hvd.rsl868	110	18	do	do	VBP
hvd.rsl868	110	19	so	so	RB
hvd.rsl868	110	20	.	.	.
hvd.rsl868	111	1	Serve	serve	VB
hvd.rsl868	111	2	immediately	immediately	RB
hvd.rsl868	111	3	,	,	,
hvd.rsl868	111	4	putting	put	VBG
hvd.rsl868	111	5	a	a	DT
hvd.rsl868	111	6	great	great	JJ
hvd.rsl868	111	7	spoonful	spoonful	NN
hvd.rsl868	111	8	of	of	IN
hvd.rsl868	111	9	unsweetened	unsweetened	JJ
hvd.rsl868	111	10	whipped	whip	VBN
hvd.rsl868	111	11	cream	cream	NN
hvd.rsl868	111	12	on	on	IN
hvd.rsl868	111	13	the	the	DT
hvd.rsl868	111	14	surface	surface	NN
hvd.rsl868	111	15	of	of	IN
hvd.rsl868	111	16	each	each	DT
hvd.rsl868	111	17	plate	plate	NN
hvd.rsl868	111	18	of	of	IN
hvd.rsl868	111	19	soup	soup	NN
hvd.rsl868	111	20	.	.	.
hvd.rsl868	112	1	Vegetable	Vegetable	NNP
hvd.rsl868	112	2	Cream	Cream	NNP
hvd.rsl868	112	3	Soups.—Scald	Soups.—Scald	NNP
hvd.rsl868	112	4	three	three	CD
hvd.rsl868	112	5	cupfuls	cupful	NNS
hvd.rsl868	112	6	of	of	IN
hvd.rsl868	112	7	milk	milk	NN
hvd.rsl868	112	8	.	.	.
hvd.rsl868	113	1	Rub	rub	VB
hvd.rsl868	113	2	together	together	RB
hvd.rsl868	113	3	one	one	CD
hvd.rsl868	113	4	tablespoonful	tablespoonful	NN
hvd.rsl868	113	5	of	of	IN
hvd.rsl868	113	6	butter	butter	NN
hvd.rsl868	113	7	and	and	CC
hvd.rsl868	113	8	two	two	CD
hvd.rsl868	113	9	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	113	10	of	of	IN
hvd.rsl868	113	11	flour	flour	NN
hvd.rsl868	113	12	,	,	,
hvd.rsl868	113	13	cook	cook	VB
hvd.rsl868	113	14	until	until	IN
hvd.rsl868	113	15	it	-PRON-	PRP
hvd.rsl868	113	16	bubbles	bubble	VBZ
hvd.rsl868	113	17	;	;	:
hvd.rsl868	113	18	add	add	VB
hvd.rsl868	113	19	the	the	DT
hvd.rsl868	113	20	hot	hot	JJ
hvd.rsl868	113	21	milk	milk	NN
hvd.rsl868	113	22	gradually	gradually	RB
hvd.rsl868	113	23	to	to	IN
hvd.rsl868	113	24	this	this	DT
hvd.rsl868	113	25	,	,	,
hvd.rsl868	113	26	and	and	CC
hvd.rsl868	113	27	cook	cook	VB
hvd.rsl868	113	28	for	for	IN
hvd.rsl868	113	29	five	five	CD
hvd.rsl868	113	30	minutes	minute	NNS
hvd.rsl868	113	31	,	,	,
hvd.rsl868	113	32	stirring	stir	VBG
hvd.rsl868	113	33	until	until	IN
hvd.rsl868	113	34	thick	thick	JJ
hvd.rsl868	113	35	and	and	CC
hvd.rsl868	113	36	smooth	smooth	JJ
hvd.rsl868	113	37	.	.	.
hvd.rsl868	114	1	Blend	blend	VB
hvd.rsl868	114	2	some	some	DT
hvd.rsl868	114	3	of	of	IN
hvd.rsl868	114	4	this	this	DT
hvd.rsl868	114	5	cream	cream	NN
hvd.rsl868	114	6	with	with	IN
hvd.rsl868	114	7	a	a	DT
hvd.rsl868	114	8	cup-	cup-	JJ
hvd.rsl868	114	9	ful	ful	NN
hvd.rsl868	114	10	of	of	IN
hvd.rsl868	114	11	cooked	cooked	JJ
hvd.rsl868	114	12	vegetable	vegetable	NN
hvd.rsl868	114	13	,	,	,
hvd.rsl868	114	14	mashed	mash	VBN
hvd.rsl868	114	15	to	to	IN
hvd.rsl868	114	16	a	a	DT
hvd.rsl868	114	17	smooth	smooth	JJ
hvd.rsl868	114	18	pulp	pulp	NN
hvd.rsl868	114	19	,	,	,
hvd.rsl868	114	20	mix	mix	VB
hvd.rsl868	114	21	all	all	RB
hvd.rsl868	114	22	together	together	RB
hvd.rsl868	114	23	,	,	,
hvd.rsl868	114	24	and	and	CC
hvd.rsl868	114	25	simmer	simmer	VB
hvd.rsl868	114	26	for	for	IN
hvd.rsl868	114	27	five	five	CD
hvd.rsl868	114	28	minutes	minute	NNS
hvd.rsl868	114	29	,	,	,
hvd.rsl868	114	30	seasoning	season	VBG
hvd.rsl868	114	31	appropriately	appropriately	RB
hvd.rsl868	114	32	.	.	.
hvd.rsl868	115	1	Potato	potato	NN
hvd.rsl868	115	2	soup	soup	NN
hvd.rsl868	115	3	should	should	MD
hvd.rsl868	115	4	have	have	VB
hvd.rsl868	115	5	a	a	DT
hvd.rsl868	115	6	little	little	JJ
hvd.rsl868	115	7	celery	celery	NN
hvd.rsl868	115	8	and	and	CC
hvd.rsl868	115	9	onion	onion	NN
hvd.rsl868	115	10	cooked	cook	VBN
hvd.rsl868	115	11	in	in	IN
hvd.rsl868	115	12	the	the	DT
hvd.rsl868	115	13	milk	milk	NN
hvd.rsl868	115	14	,	,	,
hvd.rsl868	115	15	and	and	CC
hvd.rsl868	115	16	when	when	WRB
hvd.rsl868	115	17	ready	ready	JJ
hvd.rsl868	115	18	to	to	TO
hvd.rsl868	115	19	serve	serve	VB
hvd.rsl868	115	20	some	some	DT
hvd.rsl868	115	21	finely	finely	RB
hvd.rsl868	115	22	-	-	HYPH
hvd.rsl868	115	23	chopped	chop	VBN
hvd.rsl868	115	24	parsley	parsley	NN
hvd.rsl868	115	25	should	should	MD
hvd.rsl868	115	26	be	be	VB
hvd.rsl868	115	27	scattered	scatter	VBN
hvd.rsl868	115	28	on	on	IN
hvd.rsl868	115	29	top	top	NN
hvd.rsl868	115	30	.	.	.
hvd.rsl868	116	1	Celery	celery	NN
hvd.rsl868	116	2	,	,	,
hvd.rsl868	116	3	asparagus	asparagus	NN
hvd.rsl868	116	4	,	,	,
hvd.rsl868	116	5	green	green	JJ
hvd.rsl868	116	6	peas	pea	NNS
hvd.rsl868	116	7	or	or	CC
hvd.rsl868	116	8	beans	bean	NNS
hvd.rsl868	116	9	,	,	,
hvd.rsl868	116	10	carrots	carrot	NNS
hvd.rsl868	116	11	,	,	,
hvd.rsl868	116	12	spinach	spinach	NN
hvd.rsl868	116	13	,	,	,
hvd.rsl868	116	14	cucumbers	cucumber	NNS
hvd.rsl868	116	15	and	and	CC
hvd.rsl868	116	16	lettuce	lettuce	NN
hvd.rsl868	116	17	are	be	VBP
hvd.rsl868	116	18	all	all	RB
hvd.rsl868	116	19	good	good	JJ
hvd.rsl868	116	20	in	in	IN
hvd.rsl868	116	21	such	such	JJ
hvd.rsl868	116	22	soup	soup	NN
hvd.rsl868	116	23	;	;	:
hvd.rsl868	116	24	all	all	DT
hvd.rsl868	116	25	must	must	MD
hvd.rsl868	116	26	first	first	RB
hvd.rsl868	116	27	be	be	VB
hvd.rsl868	116	28	cooked	cook	VBN
hvd.rsl868	116	29	and	and	CC
hvd.rsl868	116	30	reduced	reduce	VBN
hvd.rsl868	116	31	to	to	IN
hvd.rsl868	116	32	a	a	DT
hvd.rsl868	116	33	smooth	smooth	JJ
hvd.rsl868	116	34	pulp	pulp	NN
hvd.rsl868	116	35	.	.	.
hvd.rsl868	117	1	Bread	bread	NN
hvd.rsl868	117	2	cut	cut	VBD
hvd.rsl868	117	3	into	into	IN
hvd.rsl868	117	4	dice	dice	NN
hvd.rsl868	117	5	and	and	CC
hvd.rsl868	117	6	browned	brown	VBN
hvd.rsl868	117	7	in	in	IN
hvd.rsl868	117	8	butter	butter	NN
hvd.rsl868	117	9	is	be	VBZ
hvd.rsl868	117	10	often	often	RB
hvd.rsl868	117	11	added	add	VBN
hvd.rsl868	117	12	when	when	WRB
hvd.rsl868	117	13	the	the	DT
hvd.rsl868	117	14	soup	soup	NN
hvd.rsl868	117	15	is	be	VBZ
hvd.rsl868	117	16	ready	ready	JJ
hvd.rsl868	117	17	to	to	TO
hvd.rsl868	117	18	serve	serve	VB
hvd.rsl868	117	19	.	.	.
hvd.rsl868	118	1	CHAPTER	chapter	NN
hvd.rsl868	118	2	II	II	NNP
hvd.rsl868	118	3	.	.	.
hvd.rsl868	119	1	All	all	DT
hvd.rsl868	119	2	small	small	JJ
hvd.rsl868	119	3	fish	fish	NN
hvd.rsl868	119	4	are	be	VBP
hvd.rsl868	119	5	best	best	RB
hvd.rsl868	119	6	fried	fry	VBN
hvd.rsl868	119	7	,	,	,
hvd.rsl868	119	8	and	and	CC
hvd.rsl868	119	9	many	many	JJ
hvd.rsl868	119	10	large	large	JJ
hvd.rsl868	119	11	fish	fish	NN
hvd.rsl868	119	12	are	be	VBP
hvd.rsl868	119	13	excellent	excellent	JJ
hvd.rsl868	119	14	cooked	cook	VBN
hvd.rsl868	119	15	in	in	IN
hvd.rsl868	119	16	the	the	DT
hvd.rsl868	119	17	same	same	JJ
hvd.rsl868	119	18	way	way	NN
hvd.rsl868	119	19	.	.	.
hvd.rsl868	120	1	The	the	DT
hvd.rsl868	120	2	fish	fish	NN
hvd.rsl868	120	3	should	should	MD
hvd.rsl868	120	4	be	be	VB
hvd.rsl868	120	5	well	well	RB
hvd.rsl868	120	6	cleaned	clean	VBN
hvd.rsl868	120	7	;	;	:
hvd.rsl868	120	8	if	if	IN
hvd.rsl868	120	9	small	small	JJ
hvd.rsl868	120	10	left	leave	VBN
hvd.rsl868	120	11	whole	whole	RB
hvd.rsl868	120	12	,	,	,
hvd.rsl868	120	13	if	if	IN
hvd.rsl868	120	14	large	large	JJ
hvd.rsl868	120	15	cut	cut	NN
hvd.rsl868	120	16	into	into	IN
hvd.rsl868	120	17	neat	neat	JJ
hvd.rsl868	120	18	pieces	piece	NNS
hvd.rsl868	120	19	.	.	.
hvd.rsl868	121	1	Beat	beat	VB
hvd.rsl868	121	2	an	an	DT
hvd.rsl868	121	3	egg	egg	NN
hvd.rsl868	121	4	with	with	IN
hvd.rsl868	121	5	a	a	DT
hvd.rsl868	121	6	tablespoonful	tablespoonful	NN
hvd.rsl868	121	7	of	of	IN
hvd.rsl868	121	8	cold	cold	JJ
hvd.rsl868	121	9	water	water	NN
hvd.rsl868	121	10	;	;	:
hvd.rsl868	121	11	dip	dip	VB
hvd.rsl868	121	12	the	the	DT
hvd.rsl868	121	13	fish	fish	NN
hvd.rsl868	121	14	in	in	IN
hvd.rsl868	121	15	this	this	DT
hvd.rsl868	121	16	,	,	,
hvd.rsl868	121	17	then	then	RB
hvd.rsl868	121	18	roll	roll	VB
hvd.rsl868	121	19	in	in	IN
hvd.rsl868	121	20	bread	bread	NN
hvd.rsl868	121	21	crumbs	crumb	NNS
hvd.rsl868	121	22	or	or	CC
hvd.rsl868	121	23	cornmeal	cornmeal	NN
hvd.rsl868	121	24	.	.	.
hvd.rsl868	122	1	Cook	cook	VB
hvd.rsl868	122	2	in	in	IN
hvd.rsl868	122	3	plenty	plenty	NN
hvd.rsl868	122	4	of	of	IN
hvd.rsl868	122	5	fat	fat	NN
hvd.rsl868	122	6	,	,	,
hvd.rsl868	122	7	which	which	WDT
hvd.rsl868	122	8	must	must	MD
hvd.rsl868	122	9	be	be	VB
hvd.rsl868	122	10	boiling	boil	VBG
hvd.rsl868	122	11	hot	hot	JJ
hvd.rsl868	122	12	when	when	WRB
hvd.rsl868	122	13	put	put	VBN
hvd.rsl868	122	14	in	in	RP
hvd.rsl868	122	15	.	.	.
hvd.rsl868	123	1	Baking	baking	NN
hvd.rsl868	123	2	and	and	CC
hvd.rsl868	123	3	boiling	boiling	NN
hvd.rsl868	123	4	are	be	VBP
hvd.rsl868	123	5	both	both	DT
hvd.rsl868	123	6	excellent	excellent	JJ
hvd.rsl868	123	7	methods	method	NNS
hvd.rsl868	123	8	of	of	IN
hvd.rsl868	123	9	cooking	cooking	NN
hvd.rsl868	123	10	fish	fish	NN
hvd.rsl868	123	11	,	,	,
hvd.rsl868	123	12	but	but	CC
hvd.rsl868	123	13	very	very	RB
hvd.rsl868	123	14	soft	soft	JJ
hvd.rsl868	123	15	fish	fish	NN
hvd.rsl868	123	16	should	should	MD
hvd.rsl868	123	17	never	never	RB
hvd.rsl868	123	18	be	be	VB
hvd.rsl868	123	19	boiled	boil	VBN
hvd.rsl868	123	20	.	.	.
hvd.rsl868	124	1	The	the	DT
hvd.rsl868	124	2	recipes	recipe	NNS
hvd.rsl868	124	3	given	give	VBN
hvd.rsl868	124	4	below	below	IN
hvd.rsl868	124	5	refer	refer	NN
hvd.rsl868	124	6	mainly	mainly	RB
hvd.rsl868	124	7	to	to	IN
hvd.rsl868	124	8	canned	can	VBN
hvd.rsl868	124	9	and	and	CC
hvd.rsl868	124	10	salt	salt	NN
hvd.rsl868	124	11	fish	fish	NN
hvd.rsl868	124	12	,	,	,
hvd.rsl868	124	13	because	because	IN
hvd.rsl868	124	14	these	these	DT
hvd.rsl868	124	15	are	be	VBP
hvd.rsl868	124	16	more	more	RBR
hvd.rsl868	124	17	helpful	helpful	JJ
hvd.rsl868	124	18	in	in	IN
hvd.rsl868	124	19	an	an	DT
hvd.rsl868	124	20	emergency	emergency	NN
hvd.rsl868	124	21	.	.	.
hvd.rsl868	125	1	Clam	Clam	NNP
hvd.rsl868	125	2	Chowder.—Take	Chowder.—Take	NNP
hvd.rsl868	125	3	the	the	DT
hvd.rsl868	125	4	liquor	liquor	NN
hvd.rsl868	125	5	from	from	IN
hvd.rsl868	125	6	fifty	fifty	CD
hvd.rsl868	125	7	clams	clam	NNS
hvd.rsl868	125	8	,	,	,
hvd.rsl868	125	9	put	put	VBD
hvd.rsl868	125	10	it	-PRON-	PRP
hvd.rsl868	125	11	on	on	IN
hvd.rsl868	125	12	the	the	DT
hvd.rsl868	125	13	stove	stove	NN
hvd.rsl868	125	14	to	to	TO
hvd.rsl868	125	15	heat	heat	VB
hvd.rsl868	125	16	.	.	.
hvd.rsl868	126	1	Cut	cut	VB
hvd.rsl868	126	2	into	into	IN
hvd.rsl868	126	3	dice	dice	NN
hvd.rsl868	126	4	%	%	NN
hvd.rsl868	126	5	pound	pound	NN
hvd.rsl868	126	6	salt	salt	NN
hvd.rsl868	126	7	pork	pork	NN
hvd.rsl868	126	8	,	,	,
hvd.rsl868	126	9	brown	brown	JJ
hvd.rsl868	126	10	it	-PRON-	PRP
hvd.rsl868	126	11	in	in	IN
hvd.rsl868	126	12	the	the	DT
hvd.rsl868	126	13	frying	frying	NN
hvd.rsl868	126	14	pan	pan	NN
hvd.rsl868	126	15	,	,	,
hvd.rsl868	126	16	and	and	CC
hvd.rsl868	126	17	add	add	VB
hvd.rsl868	126	18	to	to	IN
hvd.rsl868	126	19	the	the	DT
hvd.rsl868	126	20	clam	clam	NN
hvd.rsl868	126	21	liquor	liquor	NN
hvd.rsl868	126	22	.	.	.
hvd.rsl868	127	1	Peel	peel	VB
hvd.rsl868	127	2	and	and	CC
hvd.rsl868	127	3	cut	cut	VB
hvd.rsl868	127	4	into	into	IN
hvd.rsl868	127	5	dice	dice	NN
hvd.rsl868	127	6	three	three	CD
hvd.rsl868	127	7	quarts	quart	NNS
hvd.rsl868	127	8	of	of	IN
hvd.rsl868	127	9	ripe	ripe	JJ
hvd.rsl868	127	10	tomatoes	tomato	NNS
hvd.rsl868	127	11	and	and	CC
hvd.rsl868	127	12	half	half	PDT
hvd.rsl868	127	13	the	the	DT
hvd.rsl868	127	14	quantity	quantity	NN
hvd.rsl868	127	15	of	of	IN
hvd.rsl868	127	16	potatoes	potato	NNS
hvd.rsl868	127	17	.	.	.
hvd.rsl868	128	1	Cut	cut	VB
hvd.rsl868	128	2	up	up	RP
hvd.rsl868	128	3	50	50	CD
hvd.rsl868	128	4	clams	clam	NNS
hvd.rsl868	128	5	,	,	,
hvd.rsl868	128	6	and	and	CC
hvd.rsl868	128	7	let	let	VB
hvd.rsl868	128	8	all	all	PDT
hvd.rsl868	128	9	the	the	DT
hvd.rsl868	128	10	ingredients	ingredient	NNS
hvd.rsl868	128	11	boil	boil	VB
hvd.rsl868	128	12	slowly	slowly	RB
hvd.rsl868	128	13	for	for	IN
hvd.rsl868	128	14	two	two	CD
hvd.rsl868	128	15	or	or	CC
hvd.rsl868	128	16	three	three	CD
hvd.rsl868	128	17	hours	hour	NNS
hvd.rsl868	128	18	.	.	.
hvd.rsl868	129	1	Half	half	JJ
hvd.rsl868	129	2	hour	hour	NN
hvd.rsl868	129	3	before	before	IN
hvd.rsl868	129	4	serving	serve	VBG
hvd.rsl868	129	5	add	add	VBP
hvd.rsl868	129	6	half	half	PDT
hvd.rsl868	129	7	a	a	DT
hvd.rsl868	129	8	dozen	dozen	NN
hvd.rsl868	129	9	large	large	JJ
hvd.rsl868	129	10	crackers	cracker	NNS
hvd.rsl868	129	11	rolled	roll	VBD
hvd.rsl868	129	12	fine	fine	RB
hvd.rsl868	129	13	.	.	.
hvd.rsl868	130	1	Clam	Clam	NNP
hvd.rsl868	130	2	Gumbo.—In	Gumbo.—In	VBZ
hvd.rsl868	130	3	one	one	CD
hvd.rsl868	130	4	large	large	JJ
hvd.rsl868	130	5	tablespoonful	tablespoonful	NN
hvd.rsl868	130	6	of	of	IN
hvd.rsl868	130	7	lard	lard	NN
hvd.rsl868	130	8	fry	fry	NN
hvd.rsl868	130	9	one	one	CD
hvd.rsl868	130	10	finely-	finely-	NN
hvd.rsl868	130	11	chopped	chop	VBN
hvd.rsl868	130	12	onion	onion	NN
hvd.rsl868	130	13	,	,	,
hvd.rsl868	130	14	add	add	VB
hvd.rsl868	130	15	one	one	CD
hvd.rsl868	130	16	cupful	cupful	NN
hvd.rsl868	130	17	of	of	IN
hvd.rsl868	130	18	chopped	chop	VBN
hvd.rsl868	130	19	cooked	cook	VBN
hvd.rsl868	130	20	ham	ham	NN
hvd.rsl868	130	21	,	,	,
hvd.rsl868	130	22	one	one	CD
hvd.rsl868	130	23	tablespoonful	tablespoonful	NN
hvd.rsl868	130	24	of	of	IN
hvd.rsl868	130	25	chopped	chop	VBN
hvd.rsl868	130	26	green	green	JJ
hvd.rsl868	130	27	pepper	pepper	NN
hvd.rsl868	130	28	,	,	,
hvd.rsl868	130	29	four	four	CD
hvd.rsl868	130	30	tomatoes	tomato	NNS
hvd.rsl868	130	31	,	,	,
hvd.rsl868	130	32	skinned	skinned	JJ
hvd.rsl868	130	33	and	and	CC
hvd.rsl868	130	34	cut	cut	VBN
hvd.rsl868	130	35	in	in	IN
hvd.rsl868	130	36	pieces	piece	NNS
hvd.rsl868	130	37	,	,	,
hvd.rsl868	130	38	one	one	CD
hvd.rsl868	130	39	pint	pint	NN
hvd.rsl868	130	40	of	of	IN
hvd.rsl868	130	41	okra	okra	NN
hvd.rsl868	130	42	,	,	,
hvd.rsl868	130	43	stemmed	stem	VBD
hvd.rsl868	130	44	and	and	CC
hvd.rsl868	130	45	sliced	slice	VBN
hvd.rsl868	130	46	,	,	,
hvd.rsl868	130	47	one	one	CD
hvd.rsl868	130	48	scant	scant	JJ
hvd.rsl868	130	49	teaspoonful	teaspoonful	NN
hvd.rsl868	130	50	of	of	IN
hvd.rsl868	130	51	salt	salt	NN
hvd.rsl868	130	52	and	and	CC
hvd.rsl868	130	53	one	one	CD
hvd.rsl868	130	54	quart	quart	NN
hvd.rsl868	130	55	of	of	IN
hvd.rsl868	130	56	water	water	NN
hvd.rsl868	130	57	or	or	CC
hvd.rsl868	130	58	broth	broth	NN
hvd.rsl868	130	59	.	.	.
hvd.rsl868	131	1	Simmer	simmer	VB
hvd.rsl868	131	2	for	for	IN
hvd.rsl868	131	3	an	an	DT
hvd.rsl868	131	4	hour	hour	NN
hvd.rsl868	131	5	,	,	,
hvd.rsl868	131	6	add	add	VB
hvd.rsl868	131	7	one	one	CD
hvd.rsl868	131	8	dozen	dozen	NN
hvd.rsl868	131	9	finely	finely	RB
hvd.rsl868	131	10	chopped	chop	VBN
hvd.rsl868	131	11	clams	clam	NNS
hvd.rsl868	131	12	,	,	,
hvd.rsl868	131	13	simmer	simmer	VBP
hvd.rsl868	131	14	15	15	CD
hvd.rsl868	131	15	minutes	minute	NNS
hvd.rsl868	131	16	,	,	,
hvd.rsl868	131	17	and	and	CC
hvd.rsl868	131	18	serve	serve	VB
hvd.rsl868	131	19	.	.	.
hvd.rsl868	132	1	Clam	Clam	NNP
hvd.rsl868	132	2	Pie.—From	Pie.—From	NNP
hvd.rsl868	132	3	a	a	DT
hvd.rsl868	132	4	half	half	JJ
hvd.rsl868	132	5	pound	pound	NN
hvd.rsl868	132	6	of	of	IN
hvd.rsl868	132	7	rather	rather	RB
hvd.rsl868	132	8	fat	fat	JJ
hvd.rsl868	132	9	salt	salt	NN
hvd.rsl868	132	10	pork	pork	NN
hvd.rsl868	132	11	trim	trim	VBP
hvd.rsl868	132	12	off	off	RP
hvd.rsl868	132	13	the	the	DT
hvd.rsl868	132	14	rind	rind	NN
hvd.rsl868	132	15	and	and	CC
hvd.rsl868	132	16	cut	cut	VBD
hvd.rsl868	132	17	in	in	IN
hvd.rsl868	132	18	slices	slice	NNS
hvd.rsl868	132	19	,	,	,
hvd.rsl868	132	20	then	then	RB
hvd.rsl868	132	21	in	in	IN
hvd.rsl868	132	22	dice	dice	NN
hvd.rsl868	132	23	.	.	.
hvd.rsl868	133	1	Slowly	slowly	RB
hvd.rsl868	133	2	fry	fry	VB
hvd.rsl868	133	3	this	this	DT
hvd.rsl868	133	4	,	,	,
hvd.rsl868	133	5	and	and	CC
hvd.rsl868	133	6	when	when	WRB
hvd.rsl868	133	7	the	the	DT
hvd.rsl868	133	8	fat	fat	NN
hvd.rsl868	133	9	is	be	VBZ
hvd.rsl868	133	10	well	well	RB
hvd.rsl868	133	11	drawn	draw	VBN
hvd.rsl868	133	12	out	out	RP
hvd.rsl868	133	13	and	and	CC
hvd.rsl868	133	14	just	just	RB
hvd.rsl868	133	15	beginning	begin	VBG
hvd.rsl868	133	16	to	to	IN
hvd.rsl868	133	17	color	color	NN
hvd.rsl868	133	18	add	add	VB
hvd.rsl868	133	19	half	half	NN
hvd.rsl868	133	20	of	of	IN
hvd.rsl868	133	21	a	a	DT
hvd.rsl868	133	22	small	small	JJ
hvd.rsl868	133	23	onion	onion	NN
hvd.rsl868	133	24	cut	cut	NN
hvd.rsl868	133	25	fine	fine	RB
hvd.rsl868	133	26	.	.	.
hvd.rsl868	134	1	When	when	WRB
hvd.rsl868	134	2	golden	golden	JJ
hvd.rsl868	134	3	brown	brown	NNP
hvd.rsl868	134	4	add	add	VB
hvd.rsl868	134	5	one	one	CD
hvd.rsl868	134	6	quart	quart	NN
hvd.rsl868	134	7	of	of	IN
hvd.rsl868	134	8	raw	raw	JJ
hvd.rsl868	134	9	,	,	,
hvd.rsl868	134	10	diced	diced	JJ
hvd.rsl868	134	11	potatoes	potato	NNS
hvd.rsl868	134	12	,	,	,
hvd.rsl868	134	13	one	one	CD
hvd.rsl868	134	14	pint	pint	NN
hvd.rsl868	134	15	of	of	IN
hvd.rsl868	134	16	boiling	boil	VBG
hvd.rsl868	134	17	water	water	NN
hvd.rsl868	134	18	and	and	CC
hvd.rsl868	134	19	one	one	CD
hvd.rsl868	134	20	-	-	HYPH
hvd.rsl868	134	21	quarter	quarter	NN
hvd.rsl868	134	22	of	of	IN
hvd.rsl868	134	23	a	a	DT
hvd.rsl868	134	24	teaspoonful	teaspoonful	NN
hvd.rsl868	134	25	of	of	IN
hvd.rsl868	134	26	black	black	JJ
hvd.rsl868	134	27	pep-	pep-	NN
hvd.rsl868	134	28	per	per	NN
hvd.rsl868	134	29	.	.	.
hvd.rsl868	135	1	Cover	cover	VB
hvd.rsl868	135	2	and	and	CC
hvd.rsl868	135	3	cook	cook	VB
hvd.rsl868	135	4	slowly	slowly	RB
hvd.rsl868	135	5	until	until	IN
hvd.rsl868	135	6	the	the	DT
hvd.rsl868	135	7	potatoes	potato	NNS
hvd.rsl868	135	8	are	be	VBP
hvd.rsl868	135	9	almost	almost	RB
hvd.rsl868	135	10	tender	tender	JJ
hvd.rsl868	135	11	.	.	.
hvd.rsl868	136	1	Take	take	VB
hvd.rsl868	136	2	from	from	IN
hvd.rsl868	136	3	the	the	DT
hvd.rsl868	136	4	fire	fire	NN
hvd.rsl868	136	5	,	,	,
hvd.rsl868	136	6	add	add	VB
hvd.rsl868	136	7	one	one	CD
hvd.rsl868	136	8	solid	solid	JJ
hvd.rsl868	136	9	pint	pint	NN
hvd.rsl868	136	10	of	of	IN
hvd.rsl868	136	11	raw	raw	JJ
hvd.rsl868	136	12	clams	clam	NNS
hvd.rsl868	136	13	cut	cut	VBN
hvd.rsl868	136	14	in	in	IN
hvd.rsl868	136	15	quarters	quarter	NNS
hvd.rsl868	136	16	and	and	CC
hvd.rsl868	136	17	their	-PRON-	PRP$
hvd.rsl868	136	18	strained	strained	JJ
hvd.rsl868	136	19	juice	juice	NN
hvd.rsl868	136	20	.	.	.
hvd.rsl868	137	1	Turn	turn	VB
hvd.rsl868	137	2	into	into	IN
hvd.rsl868	137	3	a	a	DT
hvd.rsl868	137	4	deep	deep	JJ
hvd.rsl868	137	5	well	well	RB
hvd.rsl868	137	6	-	-	HYPH
hvd.rsl868	137	7	greased	grease	VBN
hvd.rsl868	137	8	baking	baking	NN
hvd.rsl868	137	9	dish	dish	NN
hvd.rsl868	137	10	.	.	.
hvd.rsl868	138	1	While	while	IN
hvd.rsl868	138	2	this	this	DT
hvd.rsl868	138	3	mixture	mixture	NN
hvd.rsl868	138	4	is	be	VBZ
hvd.rsl868	138	5	cooking	cooking	NN
hvd.rsl868	138	6	mix	mix	NN
hvd.rsl868	138	7	and	and	CC
hvd.rsl868	138	8	sift	sift	VB
hvd.rsl868	138	9	together	together	RB
hvd.rsl868	138	10	one	one	CD
hvd.rsl868	138	11	pint	pint	NN
hvd.rsl868	138	12	and	and	CC
hvd.rsl868	138	13	a	a	DT
hvd.rsl868	138	14	half	half	NN
hvd.rsl868	138	15	of	of	IN
hvd.rsl868	138	16	flour	flour	NN
hvd.rsl868	138	17	,	,	,
hvd.rsl868	138	18	a	a	DT
hvd.rsl868	138	19	.half	.half	NFP
hvd.rsl868	138	20	teaspoonful	teaspoonful	NN
hvd.rsl868	138	21	of	of	IN
hvd.rsl868	138	22	salt	salt	NN
hvd.rsl868	138	23	and	and	CC
hvd.rsl868	138	24	two	two	CD
hvd.rsl868	138	25	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	138	26	of	of	IN
hvd.rsl868	138	27	baking	baking	NN
hvd.rsl868	138	28	powder	powder	NN
hvd.rsl868	138	29	.	.	.
hvd.rsl868	139	1	Mix	mix	VB
hvd.rsl868	139	2	to	to	IN
hvd.rsl868	139	3	a	a	DT
hvd.rsl868	139	4	soft	soft	JJ
hvd.rsl868	139	5	dough	dough	NN
hvd.rsl868	139	6	with	with	IN
hvd.rsl868	139	7	sweet	sweet	JJ
hvd.rsl868	139	8	milk	milk	NN
hvd.rsl868	139	9	,	,	,
hvd.rsl868	139	10	and	and	CC
hvd.rsl868	139	11	roll	roll	VB
hvd.rsl868	139	12	out	out	RP
hvd.rsl868	139	13	not	not	RB
hvd.rsl868	139	14	over	over	IN
hvd.rsl868	139	15	a	a	DT
hvd.rsl868	139	16	half	half	JJ
hvd.rsl868	139	17	inch	inch	NN
hvd.rsl868	139	18	thick	thick	JJ
hvd.rsl868	139	19	.	.	.
hvd.rsl868	140	1	Cut	Cut	VBN
hvd.rsl868	140	2	in	in	IN
hvd.rsl868	140	3	small	small	JJ
hvd.rsl868	140	4	round	round	JJ
hvd.rsl868	140	5	biscuits	biscuit	NNS
hvd.rsl868	140	6	.	.	.
hvd.rsl868	141	1	Place	place	VB
hvd.rsl868	141	2	these	these	DT
hvd.rsl868	141	3	close	close	VBP
hvd.rsl868	141	4	together	together	RB
hvd.rsl868	141	5	over	over	IN
hvd.rsl868	141	6	the	the	DT
hvd.rsl868	141	7	top	top	NN
hvd.rsl868	141	8	of	of	IN
hvd.rsl868	141	9	the	the	DT
hvd.rsl868	141	10	pie	pie	NN
hvd.rsl868	141	11	,	,	,
hvd.rsl868	141	12	brush	brush	VB
hvd.rsl868	141	13	with	with	IN
hvd.rsl868	141	14	milk	milk	NN
hvd.rsl868	141	15	and	and	CC
hvd.rsl868	141	16	bake	bake	VB
hvd.rsl868	141	17	in	in	RP
hvd.rsl868	141	18	a	a	DT
hvd.rsl868	141	19	hot	hot	JJ
hvd.rsl868	141	20	oven	oven	NN
hvd.rsl868	141	21	for	for	IN
hvd.rsl868	141	22	35	35	CD
hvd.rsl868	141	23	minutes	minute	NNS
hvd.rsl868	141	24	.	.	.
hvd.rsl868	142	1	Roast	Roast	NNP
hvd.rsl868	142	2	Clams.—Wash	Clams.—Wash	NNP
hvd.rsl868	142	3	the	the	DT
hvd.rsl868	142	4	clams	clam	NNS
hvd.rsl868	142	5	and	and	CC
hvd.rsl868	142	6	drain	drain	VB
hvd.rsl868	142	7	them	-PRON-	PRP
hvd.rsl868	142	8	in	in	IN
hvd.rsl868	142	9	a	a	DT
hvd.rsl868	142	10	colander	colander	NN
hvd.rsl868	142	11	for	for	IN
hvd.rsl868	142	12	a	a	DT
hvd.rsl868	142	13	few	few	JJ
hvd.rsl868	142	14	minutes	minute	NNS
hvd.rsl868	142	15	,	,	,
hvd.rsl868	142	16	then	then	RB
hvd.rsl868	142	17	lay	lie	VBD
hvd.rsl868	142	18	them	-PRON-	PRP
hvd.rsl868	142	19	in	in	IN
hvd.rsl868	142	20	a	a	DT
hvd.rsl868	142	21	large	large	JJ
hvd.rsl868	142	22	dripping	drip	VBG
hvd.rsl868	142	23	pan	pan	NN
hvd.rsl868	142	24	and	and	CC
hvd.rsl868	142	25	put	put	VBD
hvd.rsl868	142	26	the	the	DT
hvd.rsl868	142	27	pan	pan	NN
hvd.rsl868	142	28	into	into	IN
hvd.rsl868	142	29	a	a	DT
hvd.rsl868	142	30	very	very	RB
hvd.rsl868	142	31	hot	hot	JJ
hvd.rsl868	142	32	oven	oven	NN
hvd.rsl868	142	33	.	.	.
hvd.rsl868	143	1	As	as	RB
hvd.rsl868	143	2	soon	soon	RB
hvd.rsl868	143	3	as	as	IN
hvd.rsl868	143	4	the	the	DT
hvd.rsl868	143	5	shells	shell	NNS
hvd.rsl868	143	6	begin	begin	VBP
hvd.rsl868	143	7	to	to	TO
hvd.rsl868	143	8	open	open	VB
hvd.rsl868	143	9	,	,	,
hvd.rsl868	143	10	the	the	DT
hvd.rsl868	143	11	clams	clam	NNS
hvd.rsl868	143	12	are	be	VBP
hvd.rsl868	143	13	14	14	CD
hvd.rsl868	143	14	THE	the	DT
hvd.rsl868	143	15	RURAL	rural	JJ
hvd.rsl868	143	16	COOK	COOK	NNP
hvd.rsl868	143	17	BOOK	book	NN
hvd.rsl868	143	18	.	.	.
hvd.rsl868	144	1	cooked	cook	VBN
hvd.rsl868	144	2	;	;	:
hvd.rsl868	144	3	it	-PRON-	PRP
hvd.rsl868	144	4	takes	take	VBZ
hvd.rsl868	144	5	from	from	IN
hvd.rsl868	144	6	seven	seven	CD
hvd.rsl868	144	7	to	to	TO
hvd.rsl868	144	8	10	10	CD
hvd.rsl868	144	9	minutes	minute	NNS
hvd.rsl868	144	10	to	to	TO
hvd.rsl868	144	11	roast	roast	VB
hvd.rsl868	144	12	them	-PRON-	PRP
hvd.rsl868	144	13	.	.	.
hvd.rsl868	145	1	Have	have	VBP
hvd.rsl868	145	2	a	a	DT
hvd.rsl868	145	3	cov-	cov-	JJ
hvd.rsl868	145	4	ered	ere	VBN
hvd.rsl868	145	5	dish	dish	NN
hvd.rsl868	145	6	hot	hot	JJ
hvd.rsl868	145	7	,	,	,
hvd.rsl868	145	8	and	and	CC
hvd.rsl868	145	9	drop	drop	VB
hvd.rsl868	145	10	the	the	DT
hvd.rsl868	145	11	clams	clam	NNS
hvd.rsl868	145	12	into	into	IN
hvd.rsl868	145	13	it	-PRON-	PRP
hvd.rsl868	145	14	as	as	RB
hvd.rsl868	145	15	soon	soon	RB
hvd.rsl868	145	16	as	as	IN
hvd.rsl868	145	17	they	-PRON-	PRP
hvd.rsl868	145	18	are	be	VBP
hvd.rsl868	145	19	taken	take	VBN
hvd.rsl868	145	20	from	from	IN
hvd.rsl868	145	21	the	the	DT
hvd.rsl868	145	22	shell	shell	NN
hvd.rsl868	145	23	.	.	.
hvd.rsl868	146	1	Spread	spread	VB
hvd.rsl868	146	2	over	over	IN
hvd.rsl868	146	3	them	-PRON-	PRP
hvd.rsl868	146	4	a	a	DT
hvd.rsl868	146	5	mustard	mustard	NN
hvd.rsl868	146	6	cream	cream	NN
hvd.rsl868	146	7	sauce	sauce	NN
hvd.rsl868	146	8	and	and	CC
hvd.rsl868	146	9	serve	serve	VB
hvd.rsl868	146	10	at	at	IN
hvd.rsl868	146	11	once	once	RB
hvd.rsl868	146	12	.	.	.
hvd.rsl868	147	1	To	to	TO
hvd.rsl868	147	2	make	make	VB
hvd.rsl868	147	3	the	the	DT
hvd.rsl868	147	4	sauce	sauce	NN
hvd.rsl868	147	5	:	:	:
hvd.rsl868	147	6	Put	put	VB
hvd.rsl868	147	7	one	one	CD
hvd.rsl868	147	8	cup	cup	NN
hvd.rsl868	147	9	of	of	IN
hvd.rsl868	147	10	milk	milk	NN
hvd.rsl868	147	11	over	over	IN
hvd.rsl868	147	12	the	the	DT
hvd.rsl868	147	13	fire	fire	NN
hvd.rsl868	147	14	in	in	IN
hvd.rsl868	147	15	a	a	DT
hvd.rsl868	147	16	double	double	JJ
hvd.rsl868	147	17	boiler	boiler	NN
hvd.rsl868	147	18	.	.	.
hvd.rsl868	148	1	When	when	WRB
hvd.rsl868	148	2	boiling	boiling	NN
hvd.rsl868	148	3	,	,	,
hvd.rsl868	148	4	gradually	gradually	RB
hvd.rsl868	148	5	stir	stir	VB
hvd.rsl868	148	6	into	into	IN
hvd.rsl868	148	7	it	-PRON-	PRP
hvd.rsl868	148	8	three	three	CD
hvd.rsl868	148	9	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	148	10	of	of	IN
hvd.rsl868	148	11	but-	but-	JJ
hvd.rsl868	148	12	ter	ter	NN
hvd.rsl868	148	13	,	,	,
hvd.rsl868	148	14	one	one	CD
hvd.rsl868	148	15	of	of	IN
hvd.rsl868	148	16	flour	flour	NN
hvd.rsl868	148	17	,	,	,
hvd.rsl868	148	18	and	and	CC
hvd.rsl868	148	19	one	one	CD
hvd.rsl868	148	20	teaspoonful	teaspoonful	NN
hvd.rsl868	148	21	of	of	IN
hvd.rsl868	148	22	dry	dry	JJ
hvd.rsl868	148	23	'	'	''
hvd.rsl868	148	24	mustard	mustard	NN
hvd.rsl868	148	25	that	that	WDT
hvd.rsl868	148	26	have	have	VBP
hvd.rsl868	148	27	been	be	VBN
hvd.rsl868	148	28	beaten	beat	VBN
hvd.rsl868	148	29	to	to	IN
hvd.rsl868	148	30	a	a	DT
hvd.rsl868	148	31	creamy	creamy	JJ
hvd.rsl868	148	32	mass	mass	NN
hvd.rsl868	148	33	.	.	.
hvd.rsl868	149	1	Season	season	NN
hvd.rsl868	149	2	with	with	IN
hvd.rsl868	149	3	salt	salt	NN
hvd.rsl868	149	4	and	and	CC
hvd.rsl868	149	5	pepper	pepper	NN
hvd.rsl868	149	6	and	and	CC
hvd.rsl868	149	7	return	return	VB
hvd.rsl868	149	8	to	to	IN
hvd.rsl868	149	9	the	the	DT
hvd.rsl868	149	10	fire	fire	NN
hvd.rsl868	149	11	;	;	:
hvd.rsl868	149	12	cook	cook	VB
hvd.rsl868	149	13	three	three	CD
hvd.rsl868	149	14	minutes	minute	NNS
hvd.rsl868	149	15	,	,	,
hvd.rsl868	149	16	and	and	CC
hvd.rsl868	149	17	it	-PRON-	PRP
hvd.rsl868	149	18	is	be	VBZ
hvd.rsl868	149	19	ready	ready	JJ
hvd.rsl868	149	20	to	to	TO
hvd.rsl868	149	21	serve	serve	VB
hvd.rsl868	149	22	.	.	.
hvd.rsl868	150	1	Thin	thin	JJ
hvd.rsl868	150	2	slices	slice	NNS
hvd.rsl868	150	3	of	of	IN
hvd.rsl868	150	4	brown	brown	JJ
hvd.rsl868	150	5	bread	bread	NN
hvd.rsl868	150	6	,	,	,
hvd.rsl868	150	7	buttered	buttered	JJ
hvd.rsl868	150	8	,	,	,
hvd.rsl868	150	9	are	be	VBP
hvd.rsl868	150	10	served	serve	VBN
hvd.rsl868	150	11	with	with	IN
hvd.rsl868	150	12	roast	roast	NN
hvd.rsl868	150	13	clams	clam	NNS
hvd.rsl868	150	14	.	.	.
hvd.rsl868	151	1	Baked	baked	JJ
hvd.rsl868	151	2	Fish.—Bluefish	fish.—bluefish	NN
hvd.rsl868	151	3	,	,	,
hvd.rsl868	151	4	cod	cod	NN
hvd.rsl868	151	5	,	,	,
hvd.rsl868	151	6	or	or	CC
hvd.rsl868	151	7	haddock	haddock	NN
hvd.rsl868	151	8	are	be	VBP
hvd.rsl868	151	9	the	the	DT
hvd.rsl868	151	10	best	good	JJS
hvd.rsl868	151	11	fish	fish	NN
hvd.rsl868	151	12	to	to	TO
hvd.rsl868	151	13	bake	bake	VB
hvd.rsl868	151	14	.	.	.
hvd.rsl868	152	1	Clean	clean	VB
hvd.rsl868	152	2	the	the	DT
hvd.rsl868	152	3	fish	fish	NN
hvd.rsl868	152	4	and	and	CC
hvd.rsl868	152	5	make	make	VB
hvd.rsl868	152	6	a	a	DT
hvd.rsl868	152	7	stuffing	stuffing	NN
hvd.rsl868	152	8	as	as	IN
hvd.rsl868	152	9	follows	follow	VBZ
hvd.rsl868	152	10	:	:	:
hvd.rsl868	152	11	Soak	soak	VB
hvd.rsl868	152	12	stale	stale	JJ
hvd.rsl868	152	13	bread	bread	NN
hvd.rsl868	152	14	in	in	IN
hvd.rsl868	152	15	cold	cold	JJ
hvd.rsl868	152	16	water	water	NN
hvd.rsl868	152	17	for	for	IN
hvd.rsl868	152	18	20	20	CD
hvd.rsl868	152	19	minutes	minute	NNS
hvd.rsl868	152	20	.	.	.
hvd.rsl868	153	1	Press	Press	NNP
hvd.rsl868	153	2	dry	dry	JJ
hvd.rsl868	153	3	,	,	,
hvd.rsl868	153	4	and	and	CC
hvd.rsl868	153	5	season	season	NN
hvd.rsl868	153	6	with	with	IN
hvd.rsl868	153	7	one	one	CD
hvd.rsl868	153	8	egg	egg	NN
hvd.rsl868	153	9	,	,	,
hvd.rsl868	153	10	one	one	CD
hvd.rsl868	153	11	table-	table-	NN
hvd.rsl868	153	12	spoonful	spoonful	NN
hvd.rsl868	153	13	melted	melt	VBD
hvd.rsl868	153	14	butter	butter	NN
hvd.rsl868	153	15	and	and	CC
hvd.rsl868	153	16	a	a	DT
hvd.rsl868	153	17	small	small	JJ
hvd.rsl868	153	18	quantity	quantity	NN
hvd.rsl868	153	19	of	of	IN
hvd.rsl868	153	20	sage	sage	NN
hvd.rsl868	153	21	,	,	,
hvd.rsl868	153	22	or	or	CC
hvd.rsl868	153	23	the	the	DT
hvd.rsl868	153	24	prepared	prepared	JJ
hvd.rsl868	153	25	poultry	poultry	NN
hvd.rsl868	153	26	dressing	dressing	NN
hvd.rsl868	153	27	,	,	,
hvd.rsl868	153	28	or	or	CC
hvd.rsl868	153	29	a	a	DT
hvd.rsl868	153	30	little	little	JJ
hvd.rsl868	153	31	onion	onion	NN
hvd.rsl868	153	32	juice	juice	NN
hvd.rsl868	153	33	,	,	,
hvd.rsl868	153	34	as	as	IN
hvd.rsl868	153	35	preferred	prefer	VBN
hvd.rsl868	153	36	.	.	.
hvd.rsl868	154	1	When	when	WRB
hvd.rsl868	154	2	the	the	DT
hvd.rsl868	154	3	stuf-	stuf-	JJ
hvd.rsl868	154	4	fing	fing	NNP
hvd.rsl868	154	5	has	have	VBZ
hvd.rsl868	154	6	been	be	VBN
hvd.rsl868	154	7	thoroughly	thoroughly	RB
hvd.rsl868	154	8	mixed	mix	VBN
hvd.rsl868	154	9	,	,	,
hvd.rsl868	154	10	fill	fill	VB
hvd.rsl868	154	11	the	the	DT
hvd.rsl868	154	12	fish	fish	NN
hvd.rsl868	154	13	and	and	CC
hvd.rsl868	154	14	sew	sew	VB
hvd.rsl868	154	15	up	up	RP
hvd.rsl868	154	16	with	with	IN
hvd.rsl868	154	17	needle	needle	NN
hvd.rsl868	154	18	and	and	CC
hvd.rsl868	154	19	thread	thread	NN
hvd.rsl868	154	20	.	.	.
hvd.rsl868	155	1	Flour	flour	VB
hvd.rsl868	155	2	the	the	DT
hvd.rsl868	155	3	fish	fish	NN
hvd.rsl868	155	4	well	well	RB
hvd.rsl868	155	5	and	and	CC
hvd.rsl868	155	6	salt	salt	VB
hvd.rsl868	155	7	it	-PRON-	PRP
hvd.rsl868	155	8	.	.	.
hvd.rsl868	156	1	Lay	lay	VB
hvd.rsl868	156	2	a	a	DT
hvd.rsl868	156	3	few	few	JJ
hvd.rsl868	156	4	thin	thin	JJ
hvd.rsl868	156	5	slices	slice	NNS
hvd.rsl868	156	6	of	of	IN
hvd.rsl868	156	7	salt	salt	NN
hvd.rsl868	156	8	pork	pork	NN
hvd.rsl868	156	9	into	into	IN
hvd.rsl868	156	10	the	the	DT
hvd.rsl868	156	11	bottom	bottom	NN
hvd.rsl868	156	12	of	of	IN
hvd.rsl868	156	13	the	the	DT
hvd.rsl868	156	14	baking	baking	NN
hvd.rsl868	156	15	dish	dish	NN
hvd.rsl868	156	16	,	,	,
hvd.rsl868	156	17	also	also	RB
hvd.rsl868	156	18	a	a	DT
hvd.rsl868	156	19	few	few	JJ
hvd.rsl868	156	20	slices	slice	NNS
hvd.rsl868	156	21	on	on	IN
hvd.rsl868	156	22	top	top	NN
hvd.rsl868	156	23	of	of	IN
hvd.rsl868	156	24	the	the	DT
hvd.rsl868	156	25	fish	fish	NN
hvd.rsl868	156	26	.	.	.
hvd.rsl868	157	1	Baste	baste	VB
hvd.rsl868	157	2	it	-PRON-	PRP
hvd.rsl868	157	3	often	often	RB
hvd.rsl868	157	4	with	with	IN
hvd.rsl868	157	5	the	the	DT
hvd.rsl868	157	6	liquor	liquor	NN
hvd.rsl868	157	7	which	which	WDT
hvd.rsl868	157	8	cooks	cook	VBZ
hvd.rsl868	157	9	out	out	IN
hvd.rsl868	157	10	of	of	IN
hvd.rsl868	157	11	it	-PRON-	PRP
hvd.rsl868	157	12	,	,	,
hvd.rsl868	157	13	adding	add	VBG
hvd.rsl868	157	14	a	a	DT
hvd.rsl868	157	15	lit-	lit-	JJ
hvd.rsl868	157	16	tle	tle	NN
hvd.rsl868	157	17	water	water	NN
hvd.rsl868	157	18	if	if	IN
hvd.rsl868	157	19	there	there	EX
hvd.rsl868	157	20	is	be	VBZ
hvd.rsl868	157	21	not	not	RB
hvd.rsl868	157	22	enough	enough	JJ
hvd.rsl868	157	23	.	.	.
hvd.rsl868	158	1	Allow	allow	VB
hvd.rsl868	158	2	15	15	CD
hvd.rsl868	158	3	minutes	minute	NNS
hvd.rsl868	158	4	to	to	IN
hvd.rsl868	158	5	the	the	DT
hvd.rsl868	158	6	pound	pound	NN
hvd.rsl868	158	7	for	for	IN
hvd.rsl868	158	8	baking	baking	NN
hvd.rsl868	158	9	fish	fish	NN
hvd.rsl868	158	10	.	.	.
hvd.rsl868	159	1	Have	have	VB
hvd.rsl868	159	2	a	a	DT
hvd.rsl868	159	3	moderate	moderate	JJ
hvd.rsl868	159	4	oven	oven	NN
hvd.rsl868	159	5	,	,	,
hvd.rsl868	159	6	as	as	IN
hvd.rsl868	159	7	,	,	,
hvd.rsl868	159	8	if	if	IN
hvd.rsl868	159	9	very	very	RB
hvd.rsl868	159	10	hot	hot	JJ
hvd.rsl868	159	11	,	,	,
hvd.rsl868	159	12	it	-PRON-	PRP
hvd.rsl868	159	13	will	will	MD
hvd.rsl868	159	14	not	not	RB
hvd.rsl868	159	15	cook	cook	VB
hvd.rsl868	159	16	well	well	RB
hvd.rsl868	159	17	in	in	IN
hvd.rsl868	159	18	the	the	DT
hvd.rsl868	159	19	middle	middle	NN
hvd.rsl868	159	20	.	.	.
hvd.rsl868	160	1	New	New	NNP
hvd.rsl868	160	2	England	England	NNP
hvd.rsl868	160	3	Codfish.—Select	Codfish.—Select	NNP
hvd.rsl868	160	4	a	a	DT
hvd.rsl868	160	5	whole	whole	JJ
hvd.rsl868	160	6	fish	fish	NN
hvd.rsl868	160	7	,	,	,
hvd.rsl868	160	8	and	and	CC
hvd.rsl868	160	9	put	put	VBD
hvd.rsl868	160	10	it	-PRON-	PRP
hvd.rsl868	160	11	to	to	TO
hvd.rsl868	160	12	soak	soak	VB
hvd.rsl868	160	13	in	in	IN
hvd.rsl868	160	14	cold	cold	JJ
hvd.rsl868	160	15	water	water	NN
hvd.rsl868	160	16	over	over	IN
hvd.rsl868	160	17	night	night	NN
hvd.rsl868	160	18	;	;	:
hvd.rsl868	160	19	in	in	IN
hvd.rsl868	160	20	the	the	DT
hvd.rsl868	160	21	morning	morning	NN
hvd.rsl868	160	22	wash	wash	VB
hvd.rsl868	160	23	it	-PRON-	PRP
hvd.rsl868	160	24	clean	clean	JJ
hvd.rsl868	160	25	and	and	CC
hvd.rsl868	160	26	cut	cut	VBD
hvd.rsl868	160	27	off	off	RP
hvd.rsl868	160	28	the	the	DT
hvd.rsl868	160	29	fins	fin	NNS
hvd.rsl868	160	30	and	and	CC
hvd.rsl868	160	31	tail	tail	NN
hvd.rsl868	160	32	.	.	.
hvd.rsl868	161	1	Cook	cook	VB
hvd.rsl868	161	2	the	the	DT
hvd.rsl868	161	3	fish	fish	NN
hvd.rsl868	161	4	whole	whole	RB
hvd.rsl868	161	5	;	;	:
hvd.rsl868	161	6	if	if	IN
hvd.rsl868	161	7	you	-PRON-	PRP
hvd.rsl868	161	8	have	have	VBP
hvd.rsl868	161	9	not	not	RB
hvd.rsl868	161	10	got	get	VBN
hvd.rsl868	161	11	a	a	DT
hvd.rsl868	161	12	fish	fish	NN
hvd.rsl868	161	13	kettle	kettle	NN
hvd.rsl868	161	14	place	place	VB
hvd.rsl868	161	15	it	-PRON-	PRP
hvd.rsl868	161	16	in	in	IN
hvd.rsl868	161	17	a	a	DT
hvd.rsl868	161	18	large	large	JJ
hvd.rsl868	161	19	milk	milk	NN
hvd.rsl868	161	20	pan	pan	NN
hvd.rsl868	161	21	partly	partly	RB
hvd.rsl868	161	22	filled	fill	VBN
hvd.rsl868	161	23	with	with	IN
hvd.rsl868	161	24	water	water	NN
hvd.rsl868	161	25	.	.	.
hvd.rsl868	162	1	Cover	cover	VB
hvd.rsl868	162	2	the	the	DT
hvd.rsl868	162	3	pan	pan	NN
hvd.rsl868	162	4	closely	closely	RB
hvd.rsl868	162	5	and	and	CC
hvd.rsl868	162	6	set	set	VBN
hvd.rsl868	162	7	over	over	RP
hvd.rsl868	162	8	a	a	DT
hvd.rsl868	162	9	kettle	kettle	NN
hvd.rsl868	162	10	of	of	IN
hvd.rsl868	162	11	hot	hot	JJ
hvd.rsl868	162	12	water	water	NN
hvd.rsl868	162	13	.	.	.
hvd.rsl868	163	1	It	-PRON-	PRP
hvd.rsl868	163	2	will	will	MD
hvd.rsl868	163	3	cook	cook	VB
hvd.rsl868	163	4	very	very	RB
hvd.rsl868	163	5	slowly	slowly	RB
hvd.rsl868	163	6	in	in	IN
hvd.rsl868	163	7	this	this	DT
hvd.rsl868	163	8	way	way	NN
hvd.rsl868	163	9	,	,	,
hvd.rsl868	163	10	say	say	VBP
hvd.rsl868	163	11	five	five	CD
hvd.rsl868	163	12	or	or	CC
hvd.rsl868	163	13	six	six	CD
hvd.rsl868	163	14	hours	hour	NNS
hvd.rsl868	163	15	,	,	,
hvd.rsl868	163	16	according	accord	VBG
hvd.rsl868	163	17	to	to	IN
hvd.rsl868	163	18	the	the	DT
hvd.rsl868	163	19	size	size	NN
hvd.rsl868	163	20	of	of	IN
hvd.rsl868	163	21	the	the	DT
hvd.rsl868	163	22	fish	fish	NN
hvd.rsl868	163	23	,	,	,
hvd.rsl868	163	24	but	but	CC
hvd.rsl868	163	25	it	-PRON-	PRP
hvd.rsl868	163	26	will	will	MD
hvd.rsl868	163	27	be	be	VB
hvd.rsl868	163	28	done	do	VBN
hvd.rsl868	163	29	properly	properly	RB
hvd.rsl868	163	30	when	when	WRB
hvd.rsl868	163	31	ready	ready	JJ
hvd.rsl868	163	32	for	for	IN
hvd.rsl868	163	33	the	the	DT
hvd.rsl868	163	34	table	table	NN
hvd.rsl868	163	35	.	.	.
hvd.rsl868	164	1	Serve	serve	VB
hvd.rsl868	164	2	it	-PRON-	PRP
hvd.rsl868	164	3	whole	whole	RB
hvd.rsl868	164	4	,	,	,
hvd.rsl868	164	5	placing	place	VBG
hvd.rsl868	164	6	it-	it-	XX
hvd.rsl868	164	7	on	on	IN
hvd.rsl868	164	8	a	a	DT
hvd.rsl868	164	9	hot	hot	JJ
hvd.rsl868	164	10	platter	platter	NN
hvd.rsl868	164	11	.	.	.
hvd.rsl868	165	1	Indeed	indeed	RB
hvd.rsl868	165	2	,	,	,
hvd.rsl868	165	3	one	one	CD
hvd.rsl868	165	4	of	of	IN
hvd.rsl868	165	5	the	the	DT
hvd.rsl868	165	6	essentials	essential	NNS
hvd.rsl868	165	7	of	of	IN
hvd.rsl868	165	8	a	a	DT
hvd.rsl868	165	9	good	good	JJ
hvd.rsl868	165	10	salt	salt	NN
hvd.rsl868	165	11	fish	fish	NN
hvd.rsl868	165	12	dinner	dinner	NN
hvd.rsl868	165	13	is	be	VBZ
hvd.rsl868	165	14	to	to	TO
hvd.rsl868	165	15	have	have	VB
hvd.rsl868	165	16	everything	everything	NN
hvd.rsl868	165	17	hot	hot	JJ
hvd.rsl868	165	18	,	,	,
hvd.rsl868	165	19	not	not	RB
hvd.rsl868	165	20	only	only	RB
hvd.rsl868	165	21	the	the	DT
hvd.rsl868	165	22	fish	fish	NN
hvd.rsl868	165	23	and	and	CC
hvd.rsl868	165	24	vegetables	vegetable	NNS
hvd.rsl868	165	25	,	,	,
hvd.rsl868	165	26	but	but	CC
hvd.rsl868	165	27	plates	plate	NNS
hvd.rsl868	165	28	and	and	CC
hvd.rsl868	165	29	dishes	dish	NNS
hvd.rsl868	165	30	as	as	RB
hvd.rsl868	165	31	well	well	RB
hvd.rsl868	165	32	.	.	.
hvd.rsl868	166	1	The	the	DT
hvd.rsl868	166	2	dish	dish	NN
hvd.rsl868	166	3	on	on	IN
hvd.rsl868	166	4	which	which	WDT
hvd.rsl868	166	5	your	-PRON-	PRP$
hvd.rsl868	166	6	fish	fish	NN
hvd.rsl868	166	7	is	be	VBZ
hvd.rsl868	166	8	served	serve	VBN
hvd.rsl868	166	9	must	must	MD
hvd.rsl868	166	10	be	be	VB
hvd.rsl868	166	11	an	an	DT
hvd.rsl868	166	12	ample	ample	JJ
hvd.rsl868	166	13	one	one	NN
hvd.rsl868	166	14	,	,	,
hvd.rsl868	166	15	and	and	CC
hvd.rsl868	166	16	around	around	IN
hvd.rsl868	166	17	the	the	DT
hvd.rsl868	166	18	fish	fish	NN
hvd.rsl868	166	19	you	-PRON-	PRP
hvd.rsl868	166	20	will	will	MD
hvd.rsl868	166	21	place	place	VB
hvd.rsl868	166	22	a	a	DT
hvd.rsl868	166	23	garnish	garnish	NN
hvd.rsl868	166	24	of	of	IN
hvd.rsl868	166	25	nicely	nicely	RB
hvd.rsl868	166	26	sliced	slice	VBN
hvd.rsl868	166	27	beets	beet	NNS
hvd.rsl868	166	28	and	and	CC
hvd.rsl868	166	29	carrots	carrot	NNS
hvd.rsl868	166	30	.	.	.
hvd.rsl868	167	1	With	with	IN
hvd.rsl868	167	2	the	the	DT
hvd.rsl868	167	3	fish	fish	NN
hvd.rsl868	167	4	you	-PRON-	PRP
hvd.rsl868	167	5	will	will	MD
hvd.rsl868	167	6	serve	serve	VB
hvd.rsl868	167	7	pork	pork	NN
hvd.rsl868	167	8	scraps	scrap	NNS
hvd.rsl868	167	9	and	and	CC
hvd.rsl868	167	10	egg	egg	NN
hvd.rsl868	167	11	sauce	sauce	NN
hvd.rsl868	167	12	and	and	CC
hvd.rsl868	167	13	boiled	boil	VBN
hvd.rsl868	167	14	potatoes	potato	NNS
hvd.rsl868	167	15	.	.	.
hvd.rsl868	168	1	The	the	DT
hvd.rsl868	168	2	pork	pork	NN
hvd.rsl868	168	3	should	should	MD
hvd.rsl868	168	4	be	be	VB
hvd.rsl868	168	5	cut	cut	VBN
hvd.rsl868	168	6	into	into	IN
hvd.rsl868	168	7	dice	dice	NN
hvd.rsl868	168	8	and	and	CC
hvd.rsl868	168	9	fried	fry	VBD
hvd.rsl868	168	10	a	a	DT
hvd.rsl868	168	11	rich	rich	JJ
hvd.rsl868	168	12	brown	brown	NN
hvd.rsl868	168	13	.	.	.
hvd.rsl868	169	1	To	to	TO
hvd.rsl868	169	2	make	make	VB
hvd.rsl868	169	3	the	the	DT
hvd.rsl868	169	4	egg	egg	NN
hvd.rsl868	169	5	sauce	sauce	NN
hvd.rsl868	169	6	,	,	,
hvd.rsl868	169	7	take	take	VB
hvd.rsl868	169	8	two	two	CD
hvd.rsl868	169	9	eggs	egg	NNS
hvd.rsl868	169	10	that	that	WDT
hvd.rsl868	169	11	have	have	VBP
hvd.rsl868	169	12	been	be	VBN
hvd.rsl868	169	13	boiled	boil	VBN
hvd.rsl868	169	14	10	10	CD
hvd.rsl868	169	15	minutes	minute	NNS
hvd.rsl868	169	16	,	,	,
hvd.rsl868	169	17	remove	remove	VB
hvd.rsl868	169	18	the	the	DT
hvd.rsl868	169	19	shell	shell	NN
hvd.rsl868	169	20	,	,	,
hvd.rsl868	169	21	and	and	CC
hvd.rsl868	169	22	cut	cut	VBD
hvd.rsl868	169	23	into	into	IN
hvd.rsl868	169	24	little	little	JJ
hvd.rsl868	169	25	pieces	piece	NNS
hvd.rsl868	169	26	,	,	,
hvd.rsl868	169	27	placing	place	VBG
hvd.rsl868	169	28	them	-PRON-	PRP
hvd.rsl868	169	29	in	in	IN
hvd.rsl868	169	30	the	the	DT
hvd.rsl868	169	31	sauce	sauce	NN
hvd.rsl868	169	32	dish	dish	NN
hvd.rsl868	169	33	.	.	.
hvd.rsl868	170	1	Blend	blend	VB
hvd.rsl868	170	2	a	a	DT
hvd.rsl868	170	3	piece	piece	NN
hvd.rsl868	170	4	of	of	IN
hvd.rsl868	170	5	butter	butter	NN
hvd.rsl868	170	6	the	the	DT
hvd.rsl868	170	7	size	size	NN
hvd.rsl868	170	8	of	of	IN
hvd.rsl868	170	9	an	an	DT
hvd.rsl868	170	10	egg	egg	NN
hvd.rsl868	170	11	with	with	IN
hvd.rsl868	170	12	a	a	DT
hvd.rsl868	170	13	table-	table-	JJ
hvd.rsl868	170	14	spoonful	spoonful	NN
hvd.rsl868	170	15	of	of	IN
hvd.rsl868	170	16	flour	flour	NN
hvd.rsl868	170	17	,	,	,
hvd.rsl868	170	18	and	and	CC
hvd.rsl868	170	19	when	when	WRB
hvd.rsl868	170	20	the	the	DT
hvd.rsl868	170	21	fish	fish	NN
hvd.rsl868	170	22	is	be	VBZ
hvd.rsl868	170	23	ready	ready	JJ
hvd.rsl868	170	24	to	to	TO
hvd.rsl868	170	25	serve	serve	VB
hvd.rsl868	170	26	,	,	,
hvd.rsl868	170	27	pour	pour	VB
hvd.rsl868	170	28	over	over	IN
hvd.rsl868	170	29	a	a	DT
hvd.rsl868	170	30	coffee-	coffee-	NN
hvd.rsl868	170	31	cupful	cupful	NN
hvd.rsl868	170	32	of	of	IN
hvd.rsl868	170	33	boiling	boil	VBG
hvd.rsl868	170	34	water	water	NN
hvd.rsl868	170	35	,	,	,
hvd.rsl868	170	36	stir	stir	VB
hvd.rsl868	170	37	,	,	,
hvd.rsl868	170	38	and	and	CC
hvd.rsl868	170	39	pour	pour	VB
hvd.rsl868	170	40	into	into	IN
hvd.rsl868	170	41	the	the	DT
hvd.rsl868	170	42	sauce	sauce	NN
hvd.rsl868	170	43	dish	dish	NN
hvd.rsl868	170	44	with	with	IN
hvd.rsl868	170	45	the	the	DT
hvd.rsl868	170	46	egg	egg	NN
hvd.rsl868	170	47	and	and	CC
hvd.rsl868	170	48	stir	stir	VB
hvd.rsl868	170	49	again	again	RB
hvd.rsl868	170	50	.	.	.
hvd.rsl868	171	1	If	if	IN
hvd.rsl868	171	2	the	the	DT
hvd.rsl868	171	3	sauce	sauce	NN
hvd.rsl868	171	4	is	be	VBZ
hvd.rsl868	171	5	too	too	RB
hvd.rsl868	171	6	thick	thick	JJ
hvd.rsl868	171	7	,	,	,
hvd.rsl868	171	8	add	add	VBP
hvd.rsl868	171	9	still	still	RB
hvd.rsl868	171	10	more	more	RBR
hvd.rsl868	171	11	boiling	boiling	NN
hvd.rsl868	171	12	water	water	NN
hvd.rsl868	171	13	.	.	.
hvd.rsl868	172	1	When	when	WRB
hvd.rsl868	172	2	you	-PRON-	PRP
hvd.rsl868	172	3	have	have	VBP
hvd.rsl868	172	4	not	not	RB
hvd.rsl868	172	5	time	time	NN
hvd.rsl868	172	6	to	to	TO
hvd.rsl868	172	7	cook	cook	VB
hvd.rsl868	172	8	a	a	DT
hvd.rsl868	172	9	salt	salt	NN
hvd.rsl868	172	10	fish	fish	NN
hvd.rsl868	172	11	for	for	IN
hvd.rsl868	172	12	dinner	dinner	NN
hvd.rsl868	172	13	and	and	CC
hvd.rsl868	172	14	desire	desire	VB
hvd.rsl868	172	15	an	an	DT
hvd.rsl868	172	16	emergency	emergency	NN
hvd.rsl868	172	17	dish	dish	NN
hvd.rsl868	172	18	,	,	,
hvd.rsl868	172	19	try	try	VB
hvd.rsl868	172	20	salt	salt	NN
hvd.rsl868	172	21	fish	fish	NN
hvd.rsl868	172	22	in	in	IN
hvd.rsl868	172	23	cream	cream	NN
hvd.rsl868	172	24	prepared	prepare	VBN
hvd.rsl868	172	25	as	as	IN
hvd.rsl868	172	26	follows	follow	VBZ
hvd.rsl868	172	27	:	:	:
hvd.rsl868	172	28	Shred	shred	VB
hvd.rsl868	172	29	a	a	DT
hvd.rsl868	172	30	cupful	cupful	NN
hvd.rsl868	172	31	of	of	IN
hvd.rsl868	172	32	salt	salt	NN
hvd.rsl868	172	33	cod	cod	NN
hvd.rsl868	172	34	,	,	,
hvd.rsl868	172	35	or	or	CC
hvd.rsl868	172	36	,	,	,
hvd.rsl868	172	37	if	if	IN
hvd.rsl868	172	38	you	-PRON-	PRP
hvd.rsl868	172	39	prefer	prefer	VBP
hvd.rsl868	172	40	,	,	,
hvd.rsl868	172	41	use	use	VB
hvd.rsl868	172	42	the	the	DT
hvd.rsl868	172	43	prepared	prepared	JJ
hvd.rsl868	172	44	article	article	NN
hvd.rsl868	172	45	,	,	,
hvd.rsl868	172	46	place	place	VB
hvd.rsl868	172	47	it	-PRON-	PRP
hvd.rsl868	172	48	in	in	IN
hvd.rsl868	172	49	THE	the	DT
hvd.rsl868	172	50	RURAL	rural	JJ
hvd.rsl868	172	51	COOK	COOK	NNP
hvd.rsl868	172	52	BOOK	book	NN
hvd.rsl868	172	53	.	.	.
hvd.rsl868	173	1	17	17	CD
hvd.rsl868	173	2	dish	dish	NN
hvd.rsl868	173	3	and	and	CC
hvd.rsl868	173	4	cover	cover	VBP
hvd.rsl868	173	5	with	with	IN
hvd.rsl868	173	6	dressing	dress	VBG
hvd.rsl868	173	7	made	make	VBN
hvd.rsl868	173	8	of	of	IN
hvd.rsl868	173	9	one	one	CD
hvd.rsl868	173	10	cupful	cupful	JJ
hvd.rsl868	173	11	bread	bread	NN
hvd.rsl868	173	12	crumbs	crumb	NNS
hvd.rsl868	173	13	,	,	,
hvd.rsl868	173	14	one	one	CD
hvd.rsl868	173	15	table-	table-	NN
hvd.rsl868	173	16	spoonful	spoonful	NN
hvd.rsl868	173	17	butter	butter	NN
hvd.rsl868	173	18	(	(	-LRB-
hvd.rsl868	173	19	scant	scant	JJ
hvd.rsl868	173	20	)	)	-RRB-
hvd.rsl868	173	21	,	,	,
hvd.rsl868	173	22	pinch	pinch	NN
hvd.rsl868	173	23	of	of	IN
hvd.rsl868	173	24	pepper	pepper	NN
hvd.rsl868	173	25	,	,	,
hvd.rsl868	173	26	a	a	DT
hvd.rsl868	173	27	little	little	JJ
hvd.rsl868	173	28	grated	grate	VBN
hvd.rsl868	173	29	lemon	lemon	NN
hvd.rsl868	173	30	peel	peel	NN
hvd.rsl868	173	31	and	and	CC
hvd.rsl868	173	32	one	one	CD
hvd.rsl868	173	33	-	-	HYPH
hvd.rsl868	173	34	fourth	fourth	JJ
hvd.rsl868	173	35	cupful	cupful	NN
hvd.rsl868	173	36	of	of	IN
hvd.rsl868	173	37	cream	cream	NN
hvd.rsl868	173	38	.	.	.
hvd.rsl868	174	1	Lay	lay	VB
hvd.rsl868	174	2	the	the	DT
hvd.rsl868	174	3	other	other	JJ
hvd.rsl868	174	4	fish	fish	NN
hvd.rsl868	174	5	on	on	IN
hvd.rsl868	174	6	dressing	dressing	NN
hvd.rsl868	174	7	,	,	,
hvd.rsl868	174	8	skin	skin	NN
hvd.rsl868	174	9	side	side	NN
hvd.rsl868	174	10	up	up	RB
hvd.rsl868	174	11	,	,	,
hvd.rsl868	174	12	and	and	CC
hvd.rsl868	174	13	baste	baste	VB
hvd.rsl868	174	14	well	well	RB
hvd.rsl868	174	15	with	with	IN
hvd.rsl868	174	16	hot	hot	JJ
hvd.rsl868	174	17	water	water	NN
hvd.rsl868	174	18	and	and	CC
hvd.rsl868	174	19	melted	melt	VBD
hvd.rsl868	174	20	butter	butter	NN
hvd.rsl868	174	21	.	.	.
hvd.rsl868	175	1	Put	put	VB
hvd.rsl868	175	2	into	into	IN
hvd.rsl868	175	3	a	a	DT
hvd.rsl868	175	4	hot	hot	JJ
hvd.rsl868	175	5	oveta	oveta	NN
hvd.rsl868	175	6	for	for	IN
hvd.rsl868	175	7	20	20	CD
hvd.rsl868	175	8	minutes	minute	NNS
hvd.rsl868	175	9	,	,	,
hvd.rsl868	175	10	then	then	RB
hvd.rsl868	175	11	cover	cover	VB
hvd.rsl868	175	12	with	with	IN
hvd.rsl868	175	13	bread	bread	NN
hvd.rsl868	175	14	crumbs	crumb	NNS
hvd.rsl868	175	15	,	,	,
hvd.rsl868	175	16	dot	dot	NN
hvd.rsl868	175	17	with	with	IN
hvd.rsl868	175	18	bits	bit	NNS
hvd.rsl868	175	19	of	of	IN
hvd.rsl868	175	20	butter	butter	NN
hvd.rsl868	175	21	and	and	CC
hvd.rsl868	175	22	put	put	VBD
hvd.rsl868	175	23	back	back	RB
hvd.rsl868	175	24	in	in	IN
hvd.rsl868	175	25	the	the	DT
hvd.rsl868	175	26	oven	oven	NN
hvd.rsl868	175	27	till	till	IN
hvd.rsl868	175	28	nicely	nicely	RB
hvd.rsl868	175	29	browned	brown	VBN
hvd.rsl868	175	30	.	.	.
hvd.rsl868	176	1	Carefully	carefully	RB
hvd.rsl868	176	2	dish	dish	VB
hvd.rsl868	176	3	without	without	IN
hvd.rsl868	176	4	disturbing	disturb	VBG
hvd.rsl868	176	5	the	the	DT
hvd.rsl868	176	6	layers	layer	NNS
hvd.rsl868	176	7	and	and	CC
hvd.rsl868	176	8	serve	serve	VB
hvd.rsl868	176	9	with	with	IN
hvd.rsl868	176	10	thin	thin	JJ
hvd.rsl868	176	11	lemon	lemon	NN
hvd.rsl868	176	12	slices	slice	NNS
hvd.rsl868	176	13	and	and	CC
hvd.rsl868	176	14	parsley	parsley	NN
hvd.rsl868	176	15	as	as	IN
hvd.rsl868	176	16	a	a	DT
hvd.rsl868	176	17	garnish	garnish	NN
hvd.rsl868	176	18	.	.	.
hvd.rsl868	177	1	Oyster	oyster	NN
hvd.rsl868	177	2	Chowder.—Fry	Chowder.—Fry	NNP
hvd.rsl868	177	3	together	together	RB
hvd.rsl868	177	4	two	two	CD
hvd.rsl868	177	5	ounces	ounce	NNS
hvd.rsl868	177	6	of	of	IN
hvd.rsl868	177	7	salt	salt	NN
hvd.rsl868	177	8	pork	pork	NN
hvd.rsl868	177	9	and	and	CC
hvd.rsl868	177	10	one	one	CD
hvd.rsl868	177	11	onion	onion	NN
hvd.rsl868	177	12	,	,	,
hvd.rsl868	177	13	sliced	slice	VBN
hvd.rsl868	177	14	.	.	.
hvd.rsl868	178	1	Parboil	parboil	VB
hvd.rsl868	178	2	one	one	CD
hvd.rsl868	178	3	pint	pint	NN
hvd.rsl868	178	4	of	of	IN
hvd.rsl868	178	5	sliced	slice	VBN
hvd.rsl868	178	6	potatoes	potato	NNS
hvd.rsl868	178	7	five	five	CD
hvd.rsl868	178	8	minutes	minute	NNS
hvd.rsl868	178	9	and	and	CC
hvd.rsl868	178	10	drain	drain	NN
hvd.rsl868	178	11	.	.	.
hvd.rsl868	179	1	Look	look	VB
hvd.rsl868	179	2	over	over	RP
hvd.rsl868	179	3	carefully	carefully	RB
hvd.rsl868	179	4	one	one	CD
hvd.rsl868	179	5	pint	pint	NN
hvd.rsl868	179	6	of	of	IN
hvd.rsl868	179	7	oysters	oyster	NNS
hvd.rsl868	179	8	,	,	,
hvd.rsl868	179	9	pour	pour	VB
hvd.rsl868	179	10	over	over	IN
hvd.rsl868	179	11	one	one	CD
hvd.rsl868	179	12	-	-	HYPH
hvd.rsl868	179	13	half	half	NN
hvd.rsl868	179	14	cupful	cupful	NN
hvd.rsl868	179	15	of	of	IN
hvd.rsl868	179	16	water	water	NN
hvd.rsl868	179	17	and	and	CC
hvd.rsl868	179	18	heat	heat	NN
hvd.rsl868	179	19	to	to	IN
hvd.rsl868	179	20	the	the	DT
hvd.rsl868	179	21	boiling	boiling	NN
hvd.rsl868	179	22	point	point	NN
hvd.rsl868	179	23	;	;	:
hvd.rsl868	179	24	skim	skim	VB
hvd.rsl868	179	25	out	out	RP
hvd.rsl868	179	26	the	the	DT
hvd.rsl868	179	27	oysters	oyster	NNS
hvd.rsl868	179	28	and	and	CC
hvd.rsl868	179	29	pour	pour	VB
hvd.rsl868	179	30	the	the	DT
hvd.rsl868	179	31	liquor	liquor	NN
hvd.rsl868	179	32	over	over	IN
hvd.rsl868	179	33	the	the	DT
hvd.rsl868	179	34	potatoes	potato	NNS
hvd.rsl868	179	35	,	,	,
hvd.rsl868	179	36	add	add	VB
hvd.rsl868	179	37	the	the	DT
hvd.rsl868	179	38	pork	pork	NN
hvd.rsl868	179	39	and	and	CC
hvd.rsl868	179	40	onions	onion	NNS
hvd.rsl868	179	41	and	and	CC
hvd.rsl868	179	42	cook	cook	VB
hvd.rsl868	179	43	the	the	DT
hvd.rsl868	179	44	potatoes	potato	NNS
hvd.rsl868	179	45	until	until	IN
hvd.rsl868	179	46	tender	tender	NN
hvd.rsl868	179	47	,	,	,
hvd.rsl868	179	48	adding	add	VBG
hvd.rsl868	179	49	a	a	DT
hvd.rsl868	179	50	little	little	JJ
hvd.rsl868	179	51	more	more	JJR
hvd.rsl868	179	52	water	water	NN
hvd.rsl868	179	53	if	if	IN
hvd.rsl868	179	54	necessary	necessary	JJ
hvd.rsl868	179	55	;	;	:
hvd.rsl868	179	56	add	add	VB
hvd.rsl868	179	57	the	the	DT
hvd.rsl868	179	58	oysters	oyster	NNS
hvd.rsl868	179	59	,	,	,
hvd.rsl868	179	60	one	one	CD
hvd.rsl868	179	61	pint	pint	NN
hvd.rsl868	179	62	of	of	IN
hvd.rsl868	179	63	milk	milk	NN
hvd.rsl868	179	64	and	and	CC
hvd.rsl868	179	65	one	one	CD
hvd.rsl868	179	66	-	-	HYPH
hvd.rsl868	179	67	half	half	NN
hvd.rsl868	179	68	cupful	cupful	NN
hvd.rsl868	179	69	of	of	IN
hvd.rsl868	179	70	fine	fine	JJ
hvd.rsl868	179	71	bread	bread	NN
hvd.rsl868	179	72	crumbs	crumb	NNS
hvd.rsl868	179	73	.	.	.
hvd.rsl868	180	1	Season	season	NN
hvd.rsl868	180	2	with	with	IN
hvd.rsl868	180	3	one	one	CD
hvd.rsl868	180	4	teaspoonful	teaspoonful	NN
hvd.rsl868	180	5	of	of	IN
hvd.rsl868	180	6	salt	salt	NN
hvd.rsl868	180	7	and	and	CC
hvd.rsl868	180	8	half	half	JJ
hvd.rsl868	180	9	-	-	HYPH
hvd.rsl868	180	10	teaspoonful	teaspoonful	NN
hvd.rsl868	180	11	of	of	IN
hvd.rsl868	180	12	pepper	pepper	NN
hvd.rsl868	180	13	and	and	CC
hvd.rsl868	180	14	pour	pour	VB
hvd.rsl868	180	15	in	in	IN
hvd.rsl868	180	16	the	the	DT
hvd.rsl868	180	17	serving	serve	VBG
hvd.rsl868	180	18	dish	dish	NN
hvd.rsl868	180	19	.	.	.
hvd.rsl868	181	1	Oyster	oyster	NN
hvd.rsl868	181	2	Stew.—Put	stew.—put	NN
hvd.rsl868	181	3	one	one	CD
hvd.rsl868	181	4	quart	quart	NN
hvd.rsl868	181	5	of	of	IN
hvd.rsl868	181	6	oysters	oyster	NNS
hvd.rsl868	181	7	in	in	IN
hvd.rsl868	181	8	a	a	DT
hvd.rsl868	181	9	colander	colander	NN
hvd.rsl868	181	10	,	,	,
hvd.rsl868	181	11	and	and	CC
hvd.rsl868	181	12	pour	pour	VB
hvd.rsl868	181	13	over	over	RP
hvd.rsl868	181	14	three	three	CD
hvd.rsl868	181	15	-	-	HYPH
hvd.rsl868	181	16	fourths	fourth	NNS
hvd.rsl868	181	17	of	of	IN
hvd.rsl868	181	18	a	a	DT
hvd.rsl868	181	19	cupful	cupful	NN
hvd.rsl868	181	20	of	of	IN
hvd.rsl868	181	21	cold	cold	JJ
hvd.rsl868	181	22	water	water	NN
hvd.rsl868	181	23	,	,	,
hvd.rsl868	181	24	reserving	reserve	VBG
hvd.rsl868	181	25	the	the	DT
hvd.rsl868	181	26	liquor	liquor	NN
hvd.rsl868	181	27	.	.	.
hvd.rsl868	182	1	Pick	pick	VB
hvd.rsl868	182	2	cater	cater	VB
hvd.rsl868	182	3	the	the	DT
hvd.rsl868	182	4	oysters	oyster	NNS
hvd.rsl868	182	5	,	,	,
hvd.rsl868	182	6	being	be	VBG
hvd.rsl868	182	7	careful	careful	JJ
hvd.rsl868	182	8	that	that	IN
hvd.rsl868	182	9	no	no	DT
hvd.rsl868	182	10	particles	particle	NNS
hvd.rsl868	182	11	of	of	IN
hvd.rsl868	182	12	shells	shell	NNS
hvd.rsl868	182	13	adhere	adhere	VBP
hvd.rsl868	182	14	to	to	IN
hvd.rsl868	182	15	the	the	DT
hvd.rsl868	182	16	tough	tough	JJ
hvd.rsl868	182	17	muscles	muscle	NNS
hvd.rsl868	182	18	.	.	.
hvd.rsl868	183	1	Heat	heat	VB
hvd.rsl868	183	2	the	the	DT
hvd.rsl868	183	3	reserved	reserved	JJ
hvd.rsl868	183	4	liquor	liquor	NN
hvd.rsl868	183	5	to	to	IN
hvd.rsl868	183	6	the	the	DT
hvd.rsl868	183	7	boiling	boiling	NN
hvd.rsl868	183	8	point	point	NN
hvd.rsl868	183	9	,	,	,
hvd.rsl868	183	10	strain	strain	VB
hvd.rsl868	183	11	through	through	IN
hvd.rsl868	183	12	a	a	DT
hvd.rsl868	183	13	double	double	JJ
hvd.rsl868	183	14	thickness	thickness	NN
hvd.rsl868	183	15	of	of	IN
hvd.rsl868	183	16	cheese	cheese	NN
hvd.rsl868	183	17	cloth	cloth	NN
hvd.rsl868	183	18	,	,	,
hvd.rsl868	183	19	add	add	VB
hvd.rsl868	183	20	the	the	DT
hvd.rsl868	183	21	oysters	oyster	NNS
hvd.rsl868	183	22	,	,	,
hvd.rsl868	183	23	and	and	CC
hvd.rsl868	183	24	cook	cook	VB
hvd.rsl868	183	25	,	,	,
hvd.rsl868	183	26	stirring	stir	VBG
hvd.rsl868	183	27	oc-	oc-	XX
hvd.rsl868	183	28	casionally	casionally	RB
hvd.rsl868	183	29	,	,	,
hvd.rsl868	183	30	until	until	IN
hvd.rsl868	183	31	the	the	DT
hvd.rsl868	183	32	oysters	oyster	NNS
hvd.rsl868	183	33	are	be	VBP
hvd.rsl868	183	34	plump	plump	JJ
hvd.rsl868	183	35	and	and	CC
hvd.rsl868	183	36	the	the	DT
hvd.rsl868	183	37	edges	edge	NNS
hvd.rsl868	183	38	begin	begin	VBP
hvd.rsl868	183	39	to	to	TO
hvd.rsl868	183	40	curl	curl	VB
hvd.rsl868	183	41	.	.	.
hvd.rsl868	184	1	Re-	Re-	NNS
hvd.rsl868	184	2	move	move	VBP
hvd.rsl868	184	3	the	the	DT
hvd.rsl868	184	4	oysters	oyster	NNS
hvd.rsl868	184	5	with	with	IN
hvd.rsl868	184	6	a	a	DT
hvd.rsl868	184	7	skimmer	skimmer	NN
hvd.rsl868	184	8	to	to	IN
hvd.rsl868	184	9	a	a	DT
hvd.rsl868	184	10	heated	heated	JJ
hvd.rsl868	184	11	tureen	tureen	NN
hvd.rsl868	184	12	,	,	,
hvd.rsl868	184	13	and	and	CC
hvd.rsl868	184	14	add	add	VB
hvd.rsl868	184	15	one	one	CD
hvd.rsl868	184	16	-	-	HYPH
hvd.rsl868	184	17	fourth	fourth	NN
hvd.rsl868	184	18	of	of	IN
hvd.rsl868	184	19	a	a	DT
hvd.rsl868	184	20	cupful	cupful	NN
hvd.rsl868	184	21	of	of	IN
hvd.rsl868	184	22	butter	butter	NN
hvd.rsl868	184	23	,	,	,
hvd.rsl868	184	24	one	one	CD
hvd.rsl868	184	25	-	-	HYPH
hvd.rsl868	184	26	half	half	NN
hvd.rsl868	184	27	tablespoonful	tablespoonful	NN
hvd.rsl868	184	28	of	of	IN
hvd.rsl868	184	29	salt	salt	NN
hvd.rsl868	184	30	,	,	,
hvd.rsl868	184	31	one	one	CD
hvd.rsl868	184	32	-	-	HYPH
hvd.rsl868	184	33	eighth	eighth	NN
hvd.rsl868	184	34	of	of	IN
hvd.rsl868	184	35	a	a	DT
hvd.rsl868	184	36	teaspoonful	teaspoonful	NN
hvd.rsl868	184	37	of	of	IN
hvd.rsl868	184	38	pepper	pepper	NN
hvd.rsl868	184	39	,	,	,
hvd.rsl868	184	40	the	the	DT
hvd.rsl868	184	41	oyster	oyster	NN
hvd.rsl868	184	42	liquor	liquor	NN
hvd.rsl868	184	43	,	,	,
hvd.rsl868	184	44	strained	strain	VBD
hvd.rsl868	184	45	a	a	DT
hvd.rsl868	184	46	second	second	JJ
hvd.rsl868	184	47	time	time	NN
hvd.rsl868	184	48	through	through	IN
hvd.rsl868	184	49	a	a	DT
hvd.rsl868	184	50	double	double	JJ
hvd.rsl868	184	51	thickness	thickness	NN
hvd.rsl868	184	52	of	of	IN
hvd.rsl868	184	53	cheese	cheese	NN
hvd.rsl868	184	54	cloth	cloth	NN
hvd.rsl868	184	55	,	,	,
hvd.rsl868	184	56	and	and	CC
hvd.rsl868	184	57	four	four	CD
hvd.rsl868	184	58	cupfuls	cupful	NNS
hvd.rsl868	184	59	of	of	IN
hvd.rsl868	184	60	scalded	scald	VBN
hvd.rsl868	184	61	milk	milk	NN
hvd.rsl868	184	62	.	.	.
hvd.rsl868	185	1	Baked	baked	JJ
hvd.rsl868	185	2	Pickerel.—Clean	Pickerel.—Clean	NNP
hvd.rsl868	185	3	the	the	DT
hvd.rsl868	185	4	fish	fish	NN
hvd.rsl868	185	5	carefully	carefully	RB
hvd.rsl868	185	6	and	and	CC
hvd.rsl868	185	7	lay	lie	VBD
hvd.rsl868	185	8	on	on	IN
hvd.rsl868	185	9	a	a	DT
hvd.rsl868	185	10	rack	rack	NN
hvd.rsl868	185	11	in	in	IN
hvd.rsl868	185	12	a	a	DT
hvd.rsl868	185	13	dripping	dripping	JJ
hvd.rsl868	185	14	pan	pan	NN
hvd.rsl868	185	15	;	;	:
hvd.rsl868	185	16	dredge	dredge	VB
hvd.rsl868	185	17	with	with	IN
hvd.rsl868	185	18	a	a	DT
hvd.rsl868	185	19	teaspoonful	teaspoonful	NN
hvd.rsl868	185	20	of	of	IN
hvd.rsl868	185	21	salt	salt	NN
hvd.rsl868	185	22	,	,	,
hvd.rsl868	185	23	several	several	JJ
hvd.rsl868	185	24	dashes	dash	NNS
hvd.rsl868	185	25	of	of	IN
hvd.rsl868	185	26	pepper	pepper	NN
hvd.rsl868	185	27	,	,	,
hvd.rsl868	185	28	and	and	CC
hvd.rsl868	185	29	a	a	DT
hvd.rsl868	185	30	little	little	JJ
hvd.rsl868	185	31	flour	flour	NN
hvd.rsl868	185	32	.	.	.
hvd.rsl868	186	1	Bake	bake	VB
hvd.rsl868	186	2	carefully	carefully	RB
hvd.rsl868	186	3	,	,	,
hvd.rsl868	186	4	basting	baste	VBG
hvd.rsl868	186	5	every	every	DT
hvd.rsl868	186	6	10	10	CD
hvd.rsl868	186	7	minutes	minute	NNS
hvd.rsl868	186	8	until	until	IN
hvd.rsl868	186	9	well	well	RB
hvd.rsl868	186	10	done	do	VBN
hvd.rsl868	186	11	,	,	,
hvd.rsl868	186	12	with	with	IN
hvd.rsl868	186	13	hot	hot	JJ
hvd.rsl868	186	14	water	water	NN
hvd.rsl868	186	15	to	to	TO
hvd.rsl868	186	16	which	which	WDT
hvd.rsl868	186	17	a	a	DT
hvd.rsl868	186	18	tablespoonful	tablespoonful	NN
hvd.rsl868	186	19	of	of	IN
hvd.rsl868	186	20	butter	butter	NN
hvd.rsl868	186	21	has	have	VBZ
hvd.rsl868	186	22	been	be	VBN
hvd.rsl868	186	23	added	add	VBN
hvd.rsl868	186	24	.	.	.
hvd.rsl868	187	1	Make	make	VB
hvd.rsl868	187	2	the	the	DT
hvd.rsl868	187	3	sauce	sauce	NN
hvd.rsl868	187	4	with	with	IN
hvd.rsl868	187	5	half	half	PDT
hvd.rsl868	187	6	a	a	DT
hvd.rsl868	187	7	cup	cup	NN
hvd.rsl868	187	8	of	of	IN
hvd.rsl868	187	9	cream	cream	NN
hvd.rsl868	187	10	and	and	CC
hvd.rsl868	187	11	half	half	PDT
hvd.rsl868	187	12	a	a	DT
hvd.rsl868	187	13	cup	cup	NN
hvd.rsl868	187	14	of	of	IN
hvd.rsl868	187	15	the	the	DT
hvd.rsl868	187	16	basting	baste	VBG
hvd.rsl868	187	17	liquid	liquid	NN
hvd.rsl868	187	18	in	in	IN
hvd.rsl868	187	19	which	which	WDT
hvd.rsl868	187	20	the	the	DT
hvd.rsl868	187	21	fish	fish	NN
hvd.rsl868	187	22	was	be	VBD
hvd.rsl868	187	23	cooked	cook	VBN
hvd.rsl868	187	24	;	;	:
hvd.rsl868	187	25	thicken	thicken	VB
hvd.rsl868	187	26	with	with	IN
hvd.rsl868	187	27	a	a	DT
hvd.rsl868	187	28	teaspoonful	teaspoonful	NN
hvd.rsl868	187	29	of	of	IN
hvd.rsl868	187	30	butter	butter	NN
hvd.rsl868	187	31	and	and	CC
hvd.rsl868	187	32	a	a	DT
hvd.rsl868	187	33	tablespoonful	tablespoonful	NN
hvd.rsl868	187	34	of	of	IN
hvd.rsl868	187	35	flour	flour	NN
hvd.rsl868	187	36	;	;	:
hvd.rsl868	187	37	let	let	VB
hvd.rsl868	187	38	the	the	DT
hvd.rsl868	187	39	sauce	sauce	NN
hvd.rsl868	187	40	boil	boil	VB
hvd.rsl868	187	41	up	up	RP
hvd.rsl868	187	42	once	once	RB
hvd.rsl868	187	43	,	,	,
hvd.rsl868	187	44	then	then	RB
hvd.rsl868	187	45	add	add	VB
hvd.rsl868	187	46	a	a	DT
hvd.rsl868	187	47	ta-	ta-	JJ
hvd.rsl868	187	48	blespoonful	blespoonful	NN
hvd.rsl868	187	49	of	of	IN
hvd.rsl868	187	50	chopped	chop	VBN
hvd.rsl868	187	51	parsley	parsley	NN
hvd.rsl868	187	52	.	.	.
hvd.rsl868	188	1	Pour	pour	VB
hvd.rsl868	188	2	part	part	NN
hvd.rsl868	188	3	of	of	IN
hvd.rsl868	188	4	the	the	DT
hvd.rsl868	188	5	sauce	sauce	NN
hvd.rsl868	188	6	around	around	IN
hvd.rsl868	188	7	the	the	DT
hvd.rsl868	188	8	fish	fish	NN
hvd.rsl868	188	9	on	on	IN
hvd.rsl868	188	10	a	a	DT
hvd.rsl868	188	11	platter	platter	NN
hvd.rsl868	188	12	,	,	,
hvd.rsl868	188	13	and	and	CC
hvd.rsl868	188	14	serve	serve	VB
hvd.rsl868	188	15	the	the	DT
hvd.rsl868	188	16	remainder	remainder	NN
hvd.rsl868	188	17	in	in	IN
hvd.rsl868	188	18	a	a	DT
hvd.rsl868	188	19	gravy	gravy	NN
hvd.rsl868	188	20	boat	boat	NN
hvd.rsl868	188	21	.	.	.
hvd.rsl868	189	1	Quahaug	Quahaug	NNP
hvd.rsl868	189	2	Pie.—Remove	pie.—remove	VBP
hvd.rsl868	189	3	the	the	DT
hvd.rsl868	189	4	loose	loose	JJ
hvd.rsl868	189	5	brown	brown	JJ
hvd.rsl868	189	6	skin	skin	NN
hvd.rsl868	189	7	and	and	CC
hvd.rsl868	189	8	black	black	JJ
hvd.rsl868	189	9	part	part	NN
hvd.rsl868	189	10	from	from	IN
hvd.rsl868	189	11	a	a	DT
hvd.rsl868	189	12	quart	quart	NN
hvd.rsl868	189	13	of	of	IN
hvd.rsl868	189	14	sea	sea	NN
hvd.rsl868	189	15	clams	clam	NNS
hvd.rsl868	189	16	and	and	CC
hvd.rsl868	189	17	chop	chop	VB
hvd.rsl868	189	18	the	the	DT
hvd.rsl868	189	19	remainder	remainder	NN
hvd.rsl868	189	20	fine	fine	JJ
hvd.rsl868	189	21	.	.	.
hvd.rsl868	190	1	Scald	scald	VB
hvd.rsl868	190	2	a	a	DT
hvd.rsl868	190	3	cup	cup	NN
hvd.rsl868	190	4	of	of	IN
hvd.rsl868	190	5	milk	milk	NN
hvd.rsl868	190	6	,	,	,
hvd.rsl868	190	7	the	the	DT
hvd.rsl868	190	8	liquid	liquid	NN
hvd.rsl868	190	9	from	from	IN
hvd.rsl868	190	10	the	the	DT
hvd.rsl868	190	11	clams	clam	NNS
hvd.rsl868	190	12	and	and	CC
hvd.rsl868	190	13	enough	enough	JJ
hvd.rsl868	190	14	water.to	water.to	,
hvd.rsl868	190	15	make	make	VB
hvd.rsl868	190	16	a	a	DT
hvd.rsl868	190	17	pint	pint	NN
hvd.rsl868	190	18	in	in	IN
hvd.rsl868	190	19	all	all	DT
hvd.rsl868	190	20	,	,	,
hvd.rsl868	190	21	and	and	CC
hvd.rsl868	190	22	thicken	thicken	VB
hvd.rsl868	190	23	it	-PRON-	PRP
hvd.rsl868	190	24	with	with	IN
hvd.rsl868	190	25	a	a	DT
hvd.rsl868	190	26	tablespoonful	tablespoonful	NN
hvd.rsl868	190	27	each	each	DT
hvd.rsl868	190	28	of	of	IN
hvd.rsl868	190	29	flour	flour	NN
hvd.rsl868	190	30	and	and	CC
hvd.rsl868	190	31	butter	butter	NN
hvd.rsl868	190	32	cooked	cook	VBN
hvd.rsl868	190	33	to	to	IN
hvd.rsl868	190	34	a	a	DT
hvd.rsl868	190	35	smooth	smooth	JJ
hvd.rsl868	190	36	paste	paste	NN
hvd.rsl868	190	37	;	;	:
hvd.rsl868	190	38	then	then	RB
hvd.rsl868	190	39	add	add	VB
hvd.rsl868	190	40	pepper	pepper	NN
hvd.rsl868	190	41	and	and	CC
hvd.rsl868	190	42	salt	salt	NN
hvd.rsl868	190	43	to	to	TO
hvd.rsl868	190	44	taste	taste	VB
hvd.rsl868	190	45	and	and	CC
hvd.rsl868	190	46	two	two	CD
hvd.rsl868	190	47	finely	finely	RB
hvd.rsl868	190	48	-	-	HYPH
hvd.rsl868	190	49	chopped	chop	VBN
hvd.rsl868	190	50	hard	hard	RB
hvd.rsl868	190	51	-	-	HYPH
hvd.rsl868	190	52	boiled	boil	VBN
hvd.rsl868	190	53	eggs	egg	NNS
hvd.rsl868	190	54	,	,	,
hvd.rsl868	190	55	and	and	CC
hvd.rsl868	190	56	lastly	lastly	RB
hvd.rsl868	190	57	,	,	,
hvd.rsl868	190	58	the	the	DT
hvd.rsl868	190	59	chopped	chop	VBN
hvd.rsl868	190	60	clams	clam	NNS
hvd.rsl868	190	61	.	.	.
hvd.rsl868	191	1	Line	line	VB
hvd.rsl868	191	2	a	a	DT
hvd.rsl868	191	3	meat	meat	NN
hvd.rsl868	191	4	pie	pie	NN
hvd.rsl868	191	5	dish	dish	NN
hvd.rsl868	191	6	with	with	IN
hvd.rsl868	191	7	pie	pie	NN
hvd.rsl868	191	8	crust	crust	NN
hvd.rsl868	191	9	,	,	,
hvd.rsl868	191	10	then	then	RB
hvd.rsl868	191	11	add	add	VB
hvd.rsl868	191	12	a	a	DT
hvd.rsl868	191	13	thin	thin	JJ
hvd.rsl868	191	14	layer	layer	NN
hvd.rsl868	191	15	of	of	IN
hvd.rsl868	191	16	cracker	cracker	NN
hvd.rsl868	191	17	crumbs	crumb	NNS
hvd.rsl868	191	18	,	,	,
hvd.rsl868	191	19	the	the	DT
hvd.rsl868	191	20	prepared	prepared	JJ
hvd.rsl868	191	21	22	22	CD
hvd.rsl868	191	22	THE	the	DT
hvd.rsl868	191	23	RURAL	rural	JJ
hvd.rsl868	191	24	COOK	COOK	NNP
hvd.rsl868	191	25	BOOK	book	NN
hvd.rsl868	191	26	.	.	.
hvd.rsl868	192	1	sistency	sistency	NNP
hvd.rsl868	192	2	of	of	IN
hvd.rsl868	192	3	biscuit	biscuit	NN
hvd.rsl868	192	4	.	.	.
hvd.rsl868	193	1	Roll	roll	VB
hvd.rsl868	193	2	out	out	RP
hvd.rsl868	193	3	the	the	DT
hvd.rsl868	193	4	paste	paste	NN
hvd.rsl868	193	5	to	to	IN
hvd.rsl868	193	6	the	the	DT
hvd.rsl868	193	7	thickness	thickness	NN
hvd.rsl868	193	8	of	of	IN
hvd.rsl868	193	9	half	half	PDT
hvd.rsl868	193	10	an	an	DT
hvd.rsl868	193	11	inch	inch	NN
hvd.rsl868	193	12	.	.	.
hvd.rsl868	194	1	Butter	butter	NN
hvd.rsl868	194	2	an	an	DT
hvd.rsl868	194	3	earthen	earthen	JJ
hvd.rsl868	194	4	pudding	pudding	NN
hvd.rsl868	194	5	bowl	bowl	NN
hvd.rsl868	194	6	,	,	,
hvd.rsl868	194	7	and	and	CC
hvd.rsl868	194	8	line	line	NN
hvd.rsl868	194	9	with	with	IN
hvd.rsl868	194	10	the	the	DT
hvd.rsl868	194	11	paste	paste	NN
hvd.rsl868	194	12	.	.	.
hvd.rsl868	195	1	Take	take	VB
hvd.rsl868	195	2	flank	flank	NN
hvd.rsl868	195	3	or	or	CC
hvd.rsl868	195	4	round	round	JJ
hvd.rsl868	195	5	steak	steak	NN
hvd.rsl868	195	6	,	,	,
hvd.rsl868	195	7	cut	cut	VBN
hvd.rsl868	195	8	into	into	IN
hvd.rsl868	195	9	one	one	CD
hvd.rsl868	195	10	-	-	HYPH
hvd.rsl868	195	11	inch	inch	NN
hvd.rsl868	195	12	pieces	piece	NNS
hvd.rsl868	195	13	,	,	,
hvd.rsl868	195	14	season	season	NN
hvd.rsl868	195	15	with	with	IN
hvd.rsl868	195	16	pepper	pepper	NN
hvd.rsl868	195	17	and	and	CC
hvd.rsl868	195	18	salt	salt	NN
hvd.rsl868	195	19	,	,	,
hvd.rsl868	195	20	and	and	CC
hvd.rsl868	195	21	fill	fill	VB
hvd.rsl868	195	22	the	the	DT
hvd.rsl868	195	23	dish	dish	NN
hvd.rsl868	195	24	.	.	.
hvd.rsl868	196	1	Pour	pour	VB
hvd.rsl868	196	2	in	in	RP
hvd.rsl868	196	3	as	as	RB
hvd.rsl868	196	4	much	much	JJ
hvd.rsl868	196	5	gold	gold	NN
hvd.rsl868	196	6	water	water	NN
hvd.rsl868	196	7	as	as	IN
hvd.rsl868	196	8	will	will	MD
hvd.rsl868	196	9	find	find	VB
hvd.rsl868	196	10	its	-PRON-	PRP$
hvd.rsl868	196	11	way	way	NN
hvd.rsl868	196	12	in	in	IN
hvd.rsl868	196	13	around	around	IN
hvd.rsl868	196	14	the	the	DT
hvd.rsl868	196	15	meat	meat	NN
hvd.rsl868	196	16	,	,	,
hvd.rsl868	196	17	then	then	RB
hvd.rsl868	196	18	cover	cover	VB
hvd.rsl868	196	19	it	-PRON-	PRP
hvd.rsl868	196	20	with	with	IN
hvd.rsl868	196	21	paste	paste	NN
hvd.rsl868	196	22	,	,	,
hvd.rsl868	196	23	having	have	VBG
hvd.rsl868	196	24	moistened	moisten	VBN
hvd.rsl868	196	25	the	the	DT
hvd.rsl868	196	26	edges	edge	NNS
hvd.rsl868	196	27	to	to	TO
hvd.rsl868	196	28	make	make	VB
hvd.rsl868	196	29	them	-PRON-	PRP
hvd.rsl868	196	30	stick	stick	VB
hvd.rsl868	196	31	together	together	RB
hvd.rsl868	196	32	.	.	.
hvd.rsl868	197	1	Cover	cover	VB
hvd.rsl868	197	2	with	with	IN
hvd.rsl868	197	3	a	a	DT
hvd.rsl868	197	4	cloth	cloth	NN
hvd.rsl868	197	5	,	,	,
hvd.rsl868	197	6	well	well	RB
hvd.rsl868	197	7	floured	floured	JJ
hvd.rsl868	197	8	,	,	,
hvd.rsl868	197	9	leaving	leave	VBG
hvd.rsl868	197	10	a	a	DT
hvd.rsl868	197	11	little	little	JJ
hvd.rsl868	197	12	room	room	NN
hvd.rsl868	197	13	for	for	IN
hvd.rsl868	197	14	the	the	DT
hvd.rsl868	197	15	pudding	pudding	NN
hvd.rsl868	197	16	to	to	TO
hvd.rsl868	197	17	swell	swell	VB
hvd.rsl868	197	18	.	.	.
hvd.rsl868	198	1	Put	put	VB
hvd.rsl868	198	2	it	-PRON-	PRP
hvd.rsl868	198	3	into	into	IN
hvd.rsl868	198	4	a	a	DT
hvd.rsl868	198	5	pot	pot	NN
hvd.rsl868	198	6	of	of	IN
hvd.rsl868	198	7	boiling	boiling	NN
hvd.rsl868	198	8	water	water	NN
hvd.rsl868	198	9	,	,	,
hvd.rsl868	198	10	and	and	CC
hvd.rsl868	198	11	let	let	VB
hvd.rsl868	198	12	it	-PRON-	PRP
hvd.rsl868	198	13	boil	boil	VB
hvd.rsl868	198	14	three	three	CD
hvd.rsl868	198	15	hours	hour	NNS
hvd.rsl868	198	16	,	,	,
hvd.rsl868	198	17	or	or	CC
hvd.rsl868	198	18	put	put	VBD
hvd.rsl868	198	19	it	-PRON-	PRP
hvd.rsl868	198	20	in	in	IN
hvd.rsl868	198	21	a	a	DT
hvd.rsl868	198	22	steamer	steamer	NN
hvd.rsl868	198	23	,	,	,
hvd.rsl868	198	24	and	and	CC
hvd.rsl868	198	25	allow	allow	VB
hvd.rsl868	198	26	four	four	CD
hvd.rsl868	198	27	hours	hour	NNS
hvd.rsl868	198	28	'	'	POS
hvd.rsl868	198	29	cooking	cooking	NN
hvd.rsl868	198	30	.	.	.
hvd.rsl868	199	1	When	when	WRB
hvd.rsl868	199	2	fully	fully	RB
hvd.rsl868	199	3	cooked	cook	VBD
hvd.rsl868	199	4	the	the	DT
hvd.rsl868	199	5	meat	meat	NN
hvd.rsl868	199	6	should	should	MD
hvd.rsl868	199	7	be	be	VB
hvd.rsl868	199	8	very	very	RB
hvd.rsl868	199	9	tender	tender	JJ
hvd.rsl868	199	10	,	,	,
hvd.rsl868	199	11	with	with	IN
hvd.rsl868	199	12	an	an	DT
hvd.rsl868	199	13	abundance	abundance	NN
hvd.rsl868	199	14	of	of	IN
hvd.rsl868	199	15	rich	rich	JJ
hvd.rsl868	199	16	clotted	clotted	JJ
hvd.rsl868	199	17	gravy	gravy	NN
hvd.rsl868	199	18	.	.	.
hvd.rsl868	200	1	The	the	DT
hvd.rsl868	200	2	addition	addition	NN
hvd.rsl868	200	3	of	of	IN
hvd.rsl868	200	4	a	a	DT
hvd.rsl868	200	5	few	few	JJ
hvd.rsl868	200	6	oysters	oyster	NNS
hvd.rsl868	200	7	with	with	IN
hvd.rsl868	200	8	the	the	DT
hvd.rsl868	200	9	meat	meat	NN
hvd.rsl868	200	10	forms	form	VBZ
hvd.rsl868	200	11	a	a	DT
hvd.rsl868	200	12	palatable	palatable	JJ
hvd.rsl868	200	13	change	change	NN
hvd.rsl868	200	14	.	.	.
hvd.rsl868	201	1	Serve	serve	VB
hvd.rsl868	201	2	with	with	IN
hvd.rsl868	201	3	boiled	boil	VBN
hvd.rsl868	201	4	carrots	carrot	NNS
hvd.rsl868	201	5	and	and	CC
hvd.rsl868	201	6	turnips	turnip	NNS
hvd.rsl868	201	7	.	.	.
hvd.rsl868	202	1	Spiced	Spiced	NNP
hvd.rsl868	202	2	Beef.—This	Beef.—This	NNP
hvd.rsl868	202	3	makes	make	VBZ
hvd.rsl868	202	4	a	a	DT
hvd.rsl868	202	5	desirable	desirable	JJ
hvd.rsl868	202	6	cold	cold	JJ
hvd.rsl868	202	7	dish	dish	NN
hvd.rsl868	202	8	for	for	IN
hvd.rsl868	202	9	luncheon	luncheon	NN
hvd.rsl868	202	10	or	or	CC
hvd.rsl868	202	11	tea	tea	NN
hvd.rsl868	202	12	,	,	,
hvd.rsl868	202	13	or	or	CC
hvd.rsl868	202	14	for	for	IN
hvd.rsl868	202	15	Sunday	Sunday	NNP
hvd.rsl868	202	16	dinner	dinner	NN
hvd.rsl868	202	17	in	in	IN
hvd.rsl868	202	18	Summer	Summer	NNP
hvd.rsl868	202	19	.	.	.
hvd.rsl868	203	1	Select	select	VB
hvd.rsl868	203	2	a	a	DT
hvd.rsl868	203	3	piece	piece	NN
hvd.rsl868	203	4	of	of	IN
hvd.rsl868	203	5	the	the	DT
hvd.rsl868	203	6	flank	flank	NN
hvd.rsl868	203	7	,	,	,
hvd.rsl868	203	8	trim	trim	VB
hvd.rsl868	203	9	off	off	RP
hvd.rsl868	203	10	the	the	DT
hvd.rsl868	203	11	coarse	coarse	JJ
hvd.rsl868	203	12	skin	skin	NN
hvd.rsl868	203	13	,	,	,
hvd.rsl868	203	14	lay	lie	VBD
hvd.rsl868	203	15	it	-PRON-	PRP
hvd.rsl868	203	16	flat	flat	JJ
hvd.rsl868	203	17	on	on	IN
hvd.rsl868	203	18	the	the	DT
hvd.rsl868	203	19	table	table	NN
hvd.rsl868	203	20	,	,	,
hvd.rsl868	203	21	and	and	CC
hvd.rsl868	203	22	,	,	,
hvd.rsl868	203	23	with	with	IN
hvd.rsl868	203	24	a	a	DT
hvd.rsl868	203	25	knife	knife	NN
hvd.rsl868	203	26	,	,	,
hvd.rsl868	203	27	spread	spread	VBN
hvd.rsl868	203	28	over	over	IN
hvd.rsl868	203	29	it	-PRON-	PRP
hvd.rsl868	203	30	the	the	DT
hvd.rsl868	203	31	following	follow	VBG
hvd.rsl868	203	32	mixture	mixture	NN
hvd.rsl868	203	33	:	:	:
hvd.rsl868	203	34	One	one	CD
hvd.rsl868	203	35	teaspoonful	teaspoonful	NN
hvd.rsl868	203	36	ground	ground	NN
hvd.rsl868	203	37	mustard	mustard	NN
hvd.rsl868	203	38	,	,	,
hvd.rsl868	203	39	one	one	CD
hvd.rsl868	203	40	teaspoonful	teaspoonful	NN
hvd.rsl868	203	41	celery	celery	NN
hvd.rsl868	203	42	salt	salt	NN
hvd.rsl868	203	43	,	,	,
hvd.rsl868	203	44	half	half	PDT
hvd.rsl868	203	45	teaspoonful	teaspoonful	JJ
hvd.rsl868	203	46	black	black	JJ
hvd.rsl868	203	47	pepper	pepper	NN
hvd.rsl868	203	48	,	,	,
hvd.rsl868	203	49	pinch	pinch	NN
hvd.rsl868	203	50	of	of	IN
hvd.rsl868	203	51	red	red	JJ
hvd.rsl868	203	52	pepper	pepper	NN
hvd.rsl868	203	53	,	,	,
hvd.rsl868	203	54	mixed	mix	VBN
hvd.rsl868	203	55	to	to	IN
hvd.rsl868	203	56	a	a	DT
hvd.rsl868	203	57	smooth	smooth	JJ
hvd.rsl868	203	58	paste	paste	NN
hvd.rsl868	203	59	with	with	IN
hvd.rsl868	203	60	vinegar	vinegar	NN
hvd.rsl868	203	61	.	.	.
hvd.rsl868	204	1	Then	then	RB
hvd.rsl868	204	2	roll	roll	VB
hvd.rsl868	204	3	up	up	RP
hvd.rsl868	204	4	the	the	DT
hvd.rsl868	204	5	meat	meat	NN
hvd.rsl868	204	6	like	like	IN
hvd.rsl868	204	7	a	a	DT
hvd.rsl868	204	8	jelly	jelly	NN
hvd.rsl868	204	9	cake	cake	NN
hvd.rsl868	204	10	,	,	,
hvd.rsl868	204	11	the	the	DT
hvd.rsl868	204	12	spice	spice	NN
hvd.rsl868	204	13	inside	inside	RB
hvd.rsl868	204	14	,	,	,
hvd.rsl868	204	15	tie	tie	VB
hvd.rsl868	204	16	it	-PRON-	PRP
hvd.rsl868	204	17	up	up	RP
hvd.rsl868	204	18	,	,	,
hvd.rsl868	204	19	tie	tie	VB
hvd.rsl868	204	20	it	-PRON-	PRP
hvd.rsl868	204	21	in	in	IN
hvd.rsl868	204	22	a	a	DT
hvd.rsl868	204	23	cloth	cloth	NN
hvd.rsl868	204	24	like	like	IN
hvd.rsl868	204	25	a	a	DT
hvd.rsl868	204	26	pudding	pudding	NN
hvd.rsl868	204	27	.	.	.
hvd.rsl868	205	1	Put	put	VB
hvd.rsl868	205	2	it	-PRON-	PRP
hvd.rsl868	205	3	into	into	IN
hvd.rsl868	205	4	boiling	boil	VBG
hvd.rsl868	205	5	water	water	NN
hvd.rsl868	205	6	,	,	,
hvd.rsl868	205	7	and	and	CC
hvd.rsl868	205	8	let	let	VB
hvd.rsl868	205	9	it	-PRON-	PRP
hvd.rsl868	205	10	boil	boil	VB
hvd.rsl868	205	11	2l/2	2l/2	CD
hvd.rsl868	205	12	hours	hour	NNS
hvd.rsl868	205	13	.	.	.
hvd.rsl868	206	1	When	when	WRB
hvd.rsl868	206	2	cooked	cook	VBN
hvd.rsl868	206	3	lift	lift	VBP
hvd.rsl868	206	4	the	the	DT
hvd.rsl868	206	5	kettle	kettle	NN
hvd.rsl868	206	6	off	off	IN
hvd.rsl868	206	7	the	the	DT
hvd.rsl868	206	8	stove	stove	NN
hvd.rsl868	206	9	,	,	,
hvd.rsl868	206	10	and	and	CC
hvd.rsl868	206	11	allow	allow	VB
hvd.rsl868	206	12	the	the	DT
hvd.rsl868	206	13	water	water	NN
hvd.rsl868	206	14	to	to	TO
hvd.rsl868	206	15	cool	cool	VB
hvd.rsl868	206	16	before	before	IN
hvd.rsl868	206	17	removing	remove	VBG
hvd.rsl868	206	18	the	the	DT
hvd.rsl868	206	19	meat	meat	NN
hvd.rsl868	206	20	.	.	.
hvd.rsl868	207	1	Do	do	VB
hvd.rsl868	207	2	not	not	RB
hvd.rsl868	207	3	take	take	VB
hvd.rsl868	207	4	the	the	DT
hvd.rsl868	207	5	cloth	cloth	NN
hvd.rsl868	207	6	off	off	RP
hvd.rsl868	207	7	until	until	IN
hvd.rsl868	207	8	cold	cold	JJ
hvd.rsl868	207	9	,	,	,
hvd.rsl868	207	10	then	then	RB
hvd.rsl868	207	11	slice	slice	VB
hvd.rsl868	207	12	the	the	DT
hvd.rsl868	207	13	meat	meat	NN
hvd.rsl868	207	14	for	for	IN
hvd.rsl868	207	15	serving	serve	VBG
hvd.rsl868	207	16	.	.	.
hvd.rsl868	208	1	Waverly	Waverly	NNP
hvd.rsl868	208	2	Collared	collar	VBN
hvd.rsl868	208	3	Beef.—Corn	Beef.—Corn	NNP
hvd.rsl868	208	4	a	a	DT
hvd.rsl868	208	5	six	six	CD
hvd.rsl868	208	6	-	-	HYPH
hvd.rsl868	208	7	pound	pound	NN
hvd.rsl868	208	8	piece	piece	NN
hvd.rsl868	208	9	of	of	IN
hvd.rsl868	208	10	the	the	DT
hvd.rsl868	208	11	thick	thick	JJ
hvd.rsl868	208	12	part	part	NN
hvd.rsl868	208	13	of	of	IN
hvd.rsl868	208	14	the	the	DT
hvd.rsl868	208	15	brisket	brisket	NN
hvd.rsl868	208	16	by	by	IN
hvd.rsl868	208	17	putting	put	VBG
hvd.rsl868	208	18	it	-PRON-	PRP
hvd.rsl868	208	19	in	in	IN
hvd.rsl868	208	20	brine	brine	NN
hvd.rsl868	208	21	strong	strong	JJ
hvd.rsl868	208	22	enough	enough	RB
hvd.rsl868	208	23	to	to	TO
hvd.rsl868	208	24	float	float	VB
hvd.rsl868	208	25	an	an	DT
hvd.rsl868	208	26	egg	egg	NN
hvd.rsl868	208	27	,	,	,
hvd.rsl868	208	28	to	to	TO
hvd.rsl868	208	29	which	which	WDT
hvd.rsl868	208	30	is	be	VBZ
hvd.rsl868	208	31	added	add	VBN
hvd.rsl868	208	32	a	a	DT
hvd.rsl868	208	33	heaping	heaping	JJ
hvd.rsl868	208	34	teaspoonful	teaspoonful	NN
hvd.rsl868	208	35	of	of	IN
hvd.rsl868	208	36	saltpeter	saltpeter	NN
hvd.rsl868	208	37	,	,	,
hvd.rsl868	208	38	one	one	CD
hvd.rsl868	208	39	of	of	IN
hvd.rsl868	208	40	brown	brown	JJ
hvd.rsl868	208	41	sugar	sugar	NN
hvd.rsl868	208	42	and	and	CC
hvd.rsl868	208	43	a	a	DT
hvd.rsl868	208	44	saltspoon	saltspoon	NN
hvd.rsl868	208	45	of	of	IN
hvd.rsl868	208	46	red	red	JJ
hvd.rsl868	208	47	pepper	pepper	NN
hvd.rsl868	208	48	.	.	.
hvd.rsl868	209	1	Leave	leave	VB
hvd.rsl868	209	2	it	-PRON-	PRP
hvd.rsl868	209	3	in	in	IN
hvd.rsl868	209	4	five	five	CD
hvd.rsl868	209	5	or	or	CC
hvd.rsl868	209	6	six	six	CD
hvd.rsl868	209	7	days	day	NNS
hvd.rsl868	209	8	in	in	IN
hvd.rsl868	209	9	Summer	summer	NN
hvd.rsl868	209	10	;	;	:
hvd.rsl868	209	11	eight	eight	CD
hvd.rsl868	209	12	or	or	CC
hvd.rsl868	209	13	10	10	CD
hvd.rsl868	209	14	in	in	IN
hvd.rsl868	209	15	Winter	Winter	NNP
hvd.rsl868	209	16	.	.	.
hvd.rsl868	210	1	Use	use	VB
hvd.rsl868	210	2	an	an	DT
hvd.rsl868	210	3	earthen	earthen	JJ
hvd.rsl868	210	4	crock	crock	NN
hvd.rsl868	210	5	,	,	,
hvd.rsl868	210	6	and	and	CC
hvd.rsl868	210	7	turn	turn	VB
hvd.rsl868	210	8	the	the	DT
hvd.rsl868	210	9	meat	meat	NN
hvd.rsl868	210	10	every	every	DT
hvd.rsl868	210	11	two	two	CD
hvd.rsl868	210	12	or	or	CC
hvd.rsl868	210	13	three	three	CD
hvd.rsl868	210	14	days	day	NNS
hvd.rsl868	210	15	.	.	.
hvd.rsl868	211	1	Grate	grate	VB
hvd.rsl868	211	2	two	two	CD
hvd.rsl868	211	3	large	large	JJ
hvd.rsl868	211	4	carrots	carrot	NNS
hvd.rsl868	211	5	,	,	,
hvd.rsl868	211	6	a	a	DT
hvd.rsl868	211	7	good	good	JJ
hvd.rsl868	211	8	-	-	HYPH
hvd.rsl868	211	9	sized	sized	JJ
hvd.rsl868	211	10	stick	stick	NN
hvd.rsl868	211	11	of	of	IN
hvd.rsl868	211	12	horseradish	horseradish	NN
hvd.rsl868	211	13	,	,	,
hvd.rsl868	211	14	and	and	CC
hvd.rsl868	211	15	chop	chop	VB
hvd.rsl868	211	16	fine	fine	RB
hvd.rsl868	211	17	a	a	DT
hvd.rsl868	211	18	large	large	JJ
hvd.rsl868	211	19	bunch	bunch	NN
hvd.rsl868	211	20	of	of	IN
hvd.rsl868	211	21	parsley	parsley	NN
hvd.rsl868	211	22	;	;	:
hvd.rsl868	211	23	mix	mix	VB
hvd.rsl868	211	24	all	all	RB
hvd.rsl868	211	25	together	together	RB
hvd.rsl868	211	26	,	,	,
hvd.rsl868	211	27	and	and	CC
hvd.rsl868	211	28	spread	spread	VB
hvd.rsl868	211	29	a	a	DT
hvd.rsl868	211	30	thick	thick	JJ
hvd.rsl868	211	31	layer	layer	NN
hvd.rsl868	211	32	on	on	IN
hvd.rsl868	211	33	the	the	DT
hvd.rsl868	211	34	corned	corn	VBN
hvd.rsl868	211	35	beef	beef	NN
hvd.rsl868	211	36	,	,	,
hvd.rsl868	211	37	keeping	keep	VBG
hvd.rsl868	211	38	it	-PRON-	PRP
hvd.rsl868	211	39	well	well	RB
hvd.rsl868	211	40	to	to	IN
hvd.rsl868	211	41	the	the	DT
hvd.rsl868	211	42	middle	middle	NN
hvd.rsl868	211	43	,	,	,
hvd.rsl868	211	44	as	as	IN
hvd.rsl868	211	45	it	-PRON-	PRP
hvd.rsl868	211	46	presses	press	VBZ
hvd.rsl868	211	47	out	out	RP
hvd.rsl868	211	48	when	when	WRB
hvd.rsl868	211	49	you	-PRON-	PRP
hvd.rsl868	211	50	roll	roll	VBP
hvd.rsl868	211	51	;	;	:
hvd.rsl868	211	52	if	if	IN
hvd.rsl868	211	53	the	the	DT
hvd.rsl868	211	54	meat	meat	NN
hvd.rsl868	211	55	is	be	VBZ
hvd.rsl868	211	56	not	not	RB
hvd.rsl868	211	57	long	long	JJ
hvd.rsl868	211	58	,	,	,
hvd.rsl868	211	59	and	and	CC
hvd.rsl868	211	60	difficult	difficult	JJ
hvd.rsl868	211	61	to	to	TO
hvd.rsl868	211	62	roll	roll	VB
hvd.rsl868	211	63	nicely	nicely	RB
hvd.rsl868	211	64	,	,	,
hvd.rsl868	211	65	cut	cut	VB
hvd.rsl868	211	66	a	a	DT
hvd.rsl868	211	67	few	few	JJ
hvd.rsl868	211	68	pockets	pocket	NNS
hvd.rsl868	211	69	in	in	IN
hvd.rsl868	211	70	it	-PRON-	PRP
hvd.rsl868	211	71	and	and	CC
hvd.rsl868	211	72	fill	fill	VB
hvd.rsl868	211	73	with	with	IN
hvd.rsl868	211	74	the	the	DT
hvd.rsl868	211	75	dressing	dressing	NN
hvd.rsl868	211	76	;	;	:
hvd.rsl868	211	77	then	then	RB
hvd.rsl868	211	78	roll	roll	VB
hvd.rsl868	211	79	very	very	RB
hvd.rsl868	211	80	tightly	tightly	RB
hvd.rsl868	211	81	,	,	,
hvd.rsl868	211	82	fastening	fasten	VBG
hvd.rsl868	211	83	with	with	IN
hvd.rsl868	211	84	skewers	skewer	NNS
hvd.rsl868	211	85	and	and	CC
hvd.rsl868	211	86	binding	bind	VBG
hvd.rsl868	211	87	with	with	IN
hvd.rsl868	211	88	strong	strong	JJ
hvd.rsl868	211	89	string	string	NN
hvd.rsl868	211	90	round	round	NN
hvd.rsl868	211	91	and	and	CC
hvd.rsl868	211	92	round	round	NN
hvd.rsl868	211	93	.	.	.
hvd.rsl868	212	1	Any	any	DT
hvd.rsl868	212	2	of	of	IN
hvd.rsl868	212	3	the	the	DT
hvd.rsl868	212	4	dressing	dressing	NN
hvd.rsl868	212	5	that	that	WDT
hvd.rsl868	212	6	has	have	VBZ
hvd.rsl868	212	7	squeezed	squeeze	VBN
hvd.rsl868	212	8	out	out	RP
hvd.rsl868	212	9	press	press	NN
hvd.rsl868	212	10	back	back	RB
hvd.rsl868	212	11	into	into	IN
hvd.rsl868	212	12	the	the	DT
hvd.rsl868	212	13	open	open	JJ
hvd.rsl868	212	14	ends	end	NNS
hvd.rsl868	212	15	of	of	IN
hvd.rsl868	212	16	the	the	DT
hvd.rsl868	212	17	roll	roll	NN
hvd.rsl868	212	18	;	;	:
hvd.rsl868	212	19	remove	remove	VB
hvd.rsl868	212	20	the	the	DT
hvd.rsl868	212	21	skewers	skewer	NNS
hvd.rsl868	212	22	;	;	:
hvd.rsl868	212	23	then	then	RB
hvd.rsl868	212	24	tie	tie	VB
hvd.rsl868	212	25	up	up	RP
hvd.rsl868	212	26	in	in	IN
hvd.rsl868	212	27	cheesecloth	cheesecloth	NN
hvd.rsl868	212	28	,	,	,
hvd.rsl868	212	29	cover	cover	VBP
hvd.rsl868	212	30	with	with	IN
hvd.rsl868	212	31	cold	cold	JJ
hvd.rsl868	212	32	water	water	NN
hvd.rsl868	212	33	,	,	,
hvd.rsl868	212	34	bring	bring	VB
hvd.rsl868	212	35	slowly	slowly	RB
hvd.rsl868	212	36	to	to	IN
hvd.rsl868	212	37	a	a	DT
hvd.rsl868	212	38	simmer	simmer	NN
hvd.rsl868	212	39	,	,	,
hvd.rsl868	212	40	and	and	CC
hvd.rsl868	212	41	let	let	VB
hvd.rsl868	212	42	it	-PRON-	PRP
hvd.rsl868	212	43	cook	cook	VB
hvd.rsl868	212	44	at	at	IN
hvd.rsl868	212	45	this	this	DT
hvd.rsl868	212	46	point	point	NN
hvd.rsl868	212	47	four	four	CD
hvd.rsl868	212	48	hours	hour	NNS
hvd.rsl868	212	49	.	.	.
hvd.rsl868	213	1	Remove	remove	VB
hvd.rsl868	213	2	the	the	DT
hvd.rsl868	213	3	cheesecloth	cheesecloth	NN
hvd.rsl868	213	4	,	,	,
hvd.rsl868	213	5	put	put	VBD
hvd.rsl868	213	6	the	the	DT
hvd.rsl868	213	7	meat	meat	NN
hvd.rsl868	213	8	on	on	IN
hvd.rsl868	213	9	a	a	DT
hvd.rsl868	213	10	tray	tray	NN
hvd.rsl868	213	11	,	,	,
hvd.rsl868	213	12	place	place	VB
hvd.rsl868	213	13	a	a	DT
hvd.rsl868	213	14	heavy	heavy	JJ
hvd.rsl868	213	15	weight	weight	NN
hvd.rsl868	213	16	on	on	IN
hvd.rsl868	213	17	it	-PRON-	PRP
hvd.rsl868	213	18	and	and	CC
hvd.rsl868	213	19	leave	leave	VB
hvd.rsl868	213	20	it	-PRON-	PRP
hvd.rsl868	213	21	over	over	IN
hvd.rsl868	213	22	night	night	NN
hvd.rsl868	213	23	.	.	.
hvd.rsl868	214	1	Cut	cut	VB
hvd.rsl868	214	2	off	off	RP
hvd.rsl868	214	3	the	the	DT
hvd.rsl868	214	4	string	string	NN
hvd.rsl868	214	5	.	.	.
hvd.rsl868	215	1	Serve	serve	VB
hvd.rsl868	215	2	cold	cold	JJ
hvd.rsl868	215	3	,	,	,
hvd.rsl868	215	4	cutting	cut	VBG
hvd.rsl868	215	5	thin	thin	JJ
hvd.rsl868	215	6	slices	slice	NNS
hvd.rsl868	215	7	off	off	IN
hvd.rsl868	215	8	the	the	DT
hvd.rsl868	215	9	end	end	NN
hvd.rsl868	215	10	,	,	,
hvd.rsl868	215	11	showing	show	VBG
hvd.rsl868	215	12	the	the	DT
hvd.rsl868	215	13	dressing	dressing	NN
hvd.rsl868	215	14	.	.	.
hvd.rsl868	216	1	Brown	Brown	NNP
hvd.rsl868	216	2	Stew.—A	Stew.—A	NNP
hvd.rsl868	216	3	piece	piece	NN
hvd.rsl868	216	4	of	of	IN
hvd.rsl868	216	5	tough	tough	JJ
hvd.rsl868	216	6	steak	steak	NN
hvd.rsl868	216	7	can	can	MD
hvd.rsl868	216	8	be	be	VB
hvd.rsl868	216	9	very	very	RB
hvd.rsl868	216	10	well	well	RB
hvd.rsl868	216	11	cooked	cook	VBN
hvd.rsl868	216	12	in	in	IN
hvd.rsl868	216	13	this	this	DT
hvd.rsl868	216	14	way	way	NN
hvd.rsl868	216	15	:	:	:
hvd.rsl868	216	16	Brown	Brown	NNP
hvd.rsl868	216	17	a	a	DT
hvd.rsl868	216	18	tablespoonful	tablespoonful	NN
hvd.rsl868	216	19	of	of	IN
hvd.rsl868	216	20	sugar	sugar	NN
hvd.rsl868	216	21	in	in	IN
hvd.rsl868	216	22	the	the	DT
hvd.rsl868	216	23	kettle	kettle	NN
hvd.rsl868	216	24	and	and	CC
hvd.rsl868	216	25	add	add	VB
hvd.rsl868	216	26	a	a	DT
hvd.rsl868	216	27	sliced	slice	VBN
hvd.rsl868	216	28	onion	onion	NN
hvd.rsl868	216	29	;	;	:
hvd.rsl868	216	30	when	when	WRB
hvd.rsl868	216	31	brown	brown	JJ
hvd.rsl868	216	32	cool	cool	JJ
hvd.rsl868	216	33	and	and	CC
hvd.rsl868	216	34	add	add	VB
hvd.rsl868	216	35	for	for	IN
hvd.rsl868	216	36	each	each	DT
hvd.rsl868	216	37	pound	pound	NN
hvd.rsl868	216	38	of	of	IN
hvd.rsl868	216	39	beef	beef	NN
hvd.rsl868	216	40	cut	cut	VBN
hvd.rsl868	216	41	in	in	IN
hvd.rsl868	216	42	small	small	JJ
hvd.rsl868	216	43	bits	bit	NNS
hvd.rsl868	216	44	s	s	POS
hvd.rsl868	216	45	tablespoonful	tablespoonful	NN
hvd.rsl868	216	46	of	of	IN
hvd.rsl868	216	47	flour	flour	NN
hvd.rsl868	216	48	and	and	CC
hvd.rsl868	216	49	one	one	CD
hvd.rsl868	216	50	of	of	IN
hvd.rsl868	216	51	butter	butter	NN
hvd.rsl868	216	52	or	or	CC
hvd.rsl868	216	53	suet	suet	NN
hvd.rsl868	216	54	.	.	.
hvd.rsl868	217	1	Add	add	VB
hvd.rsl868	217	2	a	a	DT
hvd.rsl868	217	3	pint	pint	NN
hvd.rsl868	217	4	of	of	IN
hvd.rsl868	217	5	boiling	boiling	NN
hvd.rsl868	217	6	water	water	NN
hvd.rsl868	217	7	,	,	,
hvd.rsl868	217	8	stir	stir	VB
hvd.rsl868	217	9	well	well	RB
hvd.rsl868	217	10	and	and	CC
hvd.rsl868	217	11	add	add	VB
hvd.rsl868	217	12	the	the	DT
hvd.rsl868	217	13	bits	bit	NNS
hvd.rsl868	217	14	of	of	IN
hvd.rsl868	217	15	meat	meat	NN
hvd.rsl868	217	16	.	.	.
hvd.rsl868	218	1	Put	put	VB
hvd.rsl868	218	2	in	in	IN
hvd.rsl868	218	3	half	half	NN
hvd.rsl868	218	4	of	of	IN
hvd.rsl868	218	5	a	a	DT
hvd.rsl868	218	6	bay	bay	NN
hvd.rsl868	218	7	leaf	leaf	NN
hvd.rsl868	218	8	or	or	CC
hvd.rsl868	218	9	a	a	DT
hvd.rsl868	218	10	THE	the	DT
hvd.rsl868	218	11	RURAL	rural	JJ
hvd.rsl868	218	12	COOK	COOK	NNP
hvd.rsl868	218	13	BOOK	book	NN
hvd.rsl868	218	14	.	.	.
hvd.rsl868	219	1	S3	S3	NNP
hvd.rsl868	219	2	pinch	pinch	NN
hvd.rsl868	219	3	of	of	IN
hvd.rsl868	219	4	celery	celery	NN
hvd.rsl868	219	5	seed	seed	NN
hvd.rsl868	219	6	.	.	.
hvd.rsl868	220	1	Cook	cook	VB
hvd.rsl868	220	2	very	very	RB
hvd.rsl868	220	3	slowly	slowly	RB
hvd.rsl868	220	4	for	for	IN
hvd.rsl868	220	5	an	an	DT
hvd.rsl868	220	6	hour	hour	NN
hvd.rsl868	220	7	.	.	.
hvd.rsl868	221	1	Just	just	RB
hvd.rsl868	221	2	before	before	IN
hvd.rsl868	221	3	serving	serve	VBG
hvd.rsl868	221	4	add	add	VBP
hvd.rsl868	221	5	a	a	DT
hvd.rsl868	221	6	teaspoonful	teaspoonful	NN
hvd.rsl868	221	7	of	of	IN
hvd.rsl868	221	8	salt	salt	NN
hvd.rsl868	221	9	.	.	.
hvd.rsl868	222	1	The	the	DT
hvd.rsl868	222	2	meat	meat	NN
hvd.rsl868	222	3	will	will	MD
hvd.rsl868	222	4	be	be	VB
hvd.rsl868	222	5	tender	tender	JJ
hvd.rsl868	222	6	,	,	,
hvd.rsl868	222	7	the	the	DT
hvd.rsl868	222	8	flavor	flavor	NN
hvd.rsl868	222	9	excellent	excellent	JJ
hvd.rsl868	222	10	.	.	.
hvd.rsl868	223	1	The	the	DT
hvd.rsl868	223	2	browned	browned	JJ
hvd.rsl868	223	3	sugar	sugar	NN
hvd.rsl868	223	4	,	,	,
hvd.rsl868	223	5	or	or	CC
hvd.rsl868	223	6	caramel	caramel	NN
hvd.rsl868	223	7	,	,	,
hvd.rsl868	223	8	as	as	IN
hvd.rsl868	223	9	cooks	cook	NNS
hvd.rsl868	223	10	call	call	VBP
hvd.rsl868	223	11	it	-PRON-	PRP
hvd.rsl868	223	12	,	,	,
hvd.rsl868	223	13	does	do	VBZ
hvd.rsl868	223	14	not	not	RB
hvd.rsl868	223	15	give	give	VB
hvd.rsl868	223	16	a	a	DT
hvd.rsl868	223	17	percep-	percep-	NNP
hvd.rsl868	223	18	tibly	tibly	NN
hvd.rsl868	223	19	sweet	sweet	JJ
hvd.rsl868	223	20	flavor	flavor	NN
hvd.rsl868	223	21	,	,	,
hvd.rsl868	223	22	but	but	CC
hvd.rsl868	223	23	gives	give	VBZ
hvd.rsl868	223	24	e	e	LS
hvd.rsl868	223	25	different	different	JJ
hvd.rsl868	223	26	taste	taste	NN
hvd.rsl868	223	27	,	,	,
hvd.rsl868	223	28	and	and	CC
hvd.rsl868	223	29	makes	make	VBZ
hvd.rsl868	223	30	brown	brown	JJ
hvd.rsl868	223	31	gravy	gravy	NN
hvd.rsl868	223	32	.	.	.
hvd.rsl868	224	1	Brunswick	Brunswick	NNP
hvd.rsl868	224	2	Stew.—Stew	Stew.—Stew	NNP
hvd.rsl868	224	3	a	a	DT
hvd.rsl868	224	4	large	large	JJ
hvd.rsl868	224	5	fowl	fowl	NN
hvd.rsl868	224	6	until	until	IN
hvd.rsl868	224	7	the	the	DT
hvd.rsl868	224	8	meat	meat	NN
hvd.rsl868	224	9	leaves	leave	VBZ
hvd.rsl868	224	10	the	the	DT
hvd.rsl868	224	11	bone	bone	NN
hvd.rsl868	224	12	;	;	:
hvd.rsl868	224	13	remove	remove	VB
hvd.rsl868	224	14	skin	skin	NN
hvd.rsl868	224	15	,	,	,
hvd.rsl868	224	16	gristle	gristle	NN
hvd.rsl868	224	17	and	and	CC
hvd.rsl868	224	18	bones	bone	NNS
hvd.rsl868	224	19	and	and	CC
hvd.rsl868	224	20	chop	chop	VB
hvd.rsl868	224	21	the	the	DT
hvd.rsl868	224	22	meat	meat	NN
hvd.rsl868	224	23	in	in	IN
hvd.rsl868	224	24	coarse	coarse	JJ
hvd.rsl868	224	25	pieces	piece	NNS
hvd.rsl868	224	26	.	.	.
hvd.rsl868	225	1	Return	return	VB
hvd.rsl868	225	2	to	to	IN
hvd.rsl868	225	3	the	the	DT
hvd.rsl868	225	4	liquor	liquor	NN
hvd.rsl868	225	5	;	;	:
hvd.rsl868	225	6	add	add	VB
hvd.rsl868	225	7	a	a	DT
hvd.rsl868	225	8	pint	pint	NN
hvd.rsl868	225	9	of	of	IN
hvd.rsl868	225	10	corn	corn	NN
hvd.rsl868	225	11	scraped	scrape	VBN
hvd.rsl868	225	12	from	from	IN
hvd.rsl868	225	13	the	the	DT
hvd.rsl868	225	14	ears	ear	NNS
hvd.rsl868	225	15	,	,	,
hvd.rsl868	225	16	a	a	DT
hvd.rsl868	225	17	pint	pint	NN
hvd.rsl868	225	18	of	of	IN
hvd.rsl868	225	19	young	young	JJ
hvd.rsl868	225	20	Lima	Lima	NNP
hvd.rsl868	225	21	beans	bean	NNS
hvd.rsl868	225	22	,	,	,
hvd.rsl868	225	23	three	three	CD
hvd.rsl868	225	24	cupfuls	cupful	NNS
hvd.rsl868	225	25	of	of	IN
hvd.rsl868	225	26	tomato	tomato	NN
hvd.rsl868	225	27	,	,	,
hvd.rsl868	225	28	a	a	DT
hvd.rsl868	225	29	good	good	JJ
hvd.rsl868	225	30	-	-	HYPH
hvd.rsl868	225	31	sized	sized	JJ
hvd.rsl868	225	32	onion	onion	NN
hvd.rsl868	225	33	,	,	,
hvd.rsl868	225	34	minced	mince	VBN
hvd.rsl868	225	35	fine	fine	RB
hvd.rsl868	225	36	,	,	,
hvd.rsl868	225	37	a	a	DT
hvd.rsl868	225	38	pint	pint	NN
hvd.rsl868	225	39	of	of	IN
hvd.rsl868	225	40	young	young	JJ
hvd.rsl868	225	41	okras	okra	NNS
hvd.rsl868	225	42	,	,	,
hvd.rsl868	225	43	a	a	DT
hvd.rsl868	225	44	small	small	JJ
hvd.rsl868	225	45	red	red	JJ
hvd.rsl868	225	46	pepper	pepper	NN
hvd.rsl868	225	47	,	,	,
hvd.rsl868	225	48	minced	mince	VBN
hvd.rsl868	225	49	,	,	,
hvd.rsl868	225	50	a	a	DT
hvd.rsl868	225	51	little	little	JJ
hvd.rsl868	225	52	celery	celery	NN
hvd.rsl868	225	53	seed	seed	NN
hvd.rsl868	225	54	,	,	,
hvd.rsl868	225	55	two	two	CD
hvd.rsl868	225	56	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	225	57	of	of	IN
hvd.rsl868	225	58	butter	butter	NN
hvd.rsl868	225	59	and	and	CC
hvd.rsl868	225	60	salt	salt	NN
hvd.rsl868	225	61	,	,	,
hvd.rsl868	225	62	pepper	pepper	NN
hvd.rsl868	225	63	and	and	CC
hvd.rsl868	225	64	Worcestershire	Worcestershire	NNP
hvd.rsl868	225	65	sauce	sauce	NN
hvd.rsl868	225	66	to	to	TO
hvd.rsl868	225	67	taste	taste	VB
hvd.rsl868	225	68	.	.	.
hvd.rsl868	226	1	Simmer	simmer	VB
hvd.rsl868	226	2	until	until	IN
hvd.rsl868	226	3	okra	okra	NN
hvd.rsl868	226	4	is	be	VBZ
hvd.rsl868	226	5	tender	tender	JJ
hvd.rsl868	226	6	and	and	CC
hvd.rsl868	226	7	then	then	RB
hvd.rsl868	226	8	serve	serve	VB
hvd.rsl868	226	9	.	.	.
hvd.rsl868	227	1	The	the	DT
hvd.rsl868	227	2	addition	addition	NN
hvd.rsl868	227	3	of	of	IN
hvd.rsl868	227	4	n	n	JJR
hvd.rsl868	227	5	little	little	JJ
hvd.rsl868	227	6	paprika	paprika	NN
hvd.rsl868	227	7	just	just	RB
hvd.rsl868	227	8	before	before	IN
hvd.rsl868	227	9	the	the	DT
hvd.rsl868	227	10	stew	stew	NN
hvd.rsl868	227	11	is	be	VBZ
hvd.rsl868	227	12	taken	take	VBN
hvd.rsl868	227	13	up	up	RP
hvd.rsl868	227	14	improves	improve	VBZ
hvd.rsl868	227	15	it	-PRON-	PRP
hvd.rsl868	227	16	greatly	greatly	RB
hvd.rsl868	227	17	.	.	.
hvd.rsl868	228	1	Belgian	Belgian	NNP
hvd.rsl868	228	2	Hare.—If	Hare.—If	NNP
hvd.rsl868	228	3	you	-PRON-	PRP
hvd.rsl868	228	4	broil	broil	NN
hvd.rsl868	228	5	see	see	VB
hvd.rsl868	228	6	that	that	IN
hvd.rsl868	228	7	the	the	DT
hvd.rsl868	228	8	hares	hare	NNS
hvd.rsl868	228	9	are	be	VBP
hvd.rsl868	228	10	young	young	JJ
hvd.rsl868	228	11	,	,	,
hvd.rsl868	228	12	under	under	IN
hvd.rsl868	228	13	four	four	CD
hvd.rsl868	228	14	or	or	CC
hvd.rsl868	228	15	five	five	CD
hvd.rsl868	228	16	months	month	NNS
hvd.rsl868	228	17	,	,	,
hvd.rsl868	228	18	and	and	CC
hvd.rsl868	228	19	therefore	therefore	RB
hvd.rsl868	228	20	tender	tender	JJ
hvd.rsl868	228	21	.	.	.
hvd.rsl868	229	1	After	after	IN
hvd.rsl868	229	2	a	a	DT
hvd.rsl868	229	3	brief	brief	JJ
hvd.rsl868	229	4	soaking	soaking	NN
hvd.rsl868	229	5	in	in	IN
hvd.rsl868	229	6	water	water	NN
hvd.rsl868	229	7	into	into	IN
hvd.rsl868	229	8	which	which	WDT
hvd.rsl868	229	9	no	no	DT
hvd.rsl868	229	10	soda	soda	NN
hvd.rsl868	229	11	or	or	CC
hvd.rsl868	229	12	salt	salt	NN
hvd.rsl868	229	13	has	have	VBZ
hvd.rsl868	229	14	been	be	VBN
hvd.rsl868	229	15	put	put	VBN
hvd.rsl868	229	16	(	(	-LRB-
hvd.rsl868	229	17	if	if	IN
hvd.rsl868	229	18	the	the	DT
hvd.rsl868	229	19	hares	hare	NNS
hvd.rsl868	229	20	are	be	VBP
hvd.rsl868	229	21	young	young	JJ
hvd.rsl868	229	22	they	-PRON-	PRP
hvd.rsl868	229	23	have	have	VBP
hvd.rsl868	229	24	no	no	DT
hvd.rsl868	229	25	unpalatable	unpalatable	JJ
hvd.rsl868	229	26	flavor	flavor	NN
hvd.rsl868	229	27	and	and	CC
hvd.rsl868	229	28	consequently	consequently	RB
hvd.rsl868	229	29	great	great	JJ
hvd.rsl868	229	30	care	care	NN
hvd.rsl868	229	31	must	must	MD
hvd.rsl868	229	32	be	be	VB
hvd.rsl868	229	33	taken	take	VBN
hvd.rsl868	229	34	to	to	TO
hvd.rsl868	229	35	pre-	pre-	RB
hvd.rsl868	229	36	serve	serve	VB
hvd.rsl868	229	37	their	-PRON-	PRP$
hvd.rsl868	229	38	natural	natural	JJ
hvd.rsl868	229	39	delicacy	delicacy	NN
hvd.rsl868	229	40	)	)	-RRB-
hvd.rsl868	229	41	,	,	,
hvd.rsl868	229	42	dry	dry	JJ
hvd.rsl868	229	43	well	well	RB
hvd.rsl868	229	44	with	with	IN
hvd.rsl868	229	45	a	a	DT
hvd.rsl868	229	46	clean	clean	JJ
hvd.rsl868	229	47	cloth	cloth	NN
hvd.rsl868	229	48	,	,	,
hvd.rsl868	229	49	and	and	CC
hvd.rsl868	229	50	gash	gash	VB
hvd.rsl868	229	51	them	-PRON-	PRP
hvd.rsl868	229	52	down	down	IN
hvd.rsl868	229	53	the	the	DT
hvd.rsl868	229	54	back	back	NN
hvd.rsl868	229	55	through	through	IN
hvd.rsl868	229	56	the	the	DT
hvd.rsl868	229	57	thickest	thick	JJS
hvd.rsl868	229	58	portion	portion	NN
hvd.rsl868	229	59	;	;	:
hvd.rsl868	229	60	then	then	RB
hvd.rsl868	229	61	flatten	flatten	VB
hvd.rsl868	229	62	each	each	DT
hvd.rsl868	229	63	,	,	,
hvd.rsl868	229	64	place	place	VB
hvd.rsl868	229	65	it	-PRON-	PRP
hvd.rsl868	229	66	on	on	IN
hvd.rsl868	229	67	a	a	DT
hvd.rsl868	229	68	gridiron	gridiron	NN
hvd.rsl868	229	69	,	,	,
hvd.rsl868	229	70	and	and	CC
hvd.rsl868	229	71	broil	broil	VB
hvd.rsl868	229	72	it	-PRON-	PRP
hvd.rsl868	229	73	over	over	IN
hvd.rsl868	229	74	a	a	DT
hvd.rsl868	229	75	bed	bed	NN
hvd.rsl868	229	76	of	of	IN
hvd.rsl868	229	77	coals	coal	NNS
hvd.rsl868	229	78	,	,	,
hvd.rsl868	229	79	turning	turn	VBG
hvd.rsl868	229	80	often	often	RB
hvd.rsl868	229	81	,	,	,
hvd.rsl868	229	82	or	or	CC
hvd.rsl868	229	83	you	-PRON-	PRP
hvd.rsl868	229	84	may	may	MD
hvd.rsl868	229	85	lay	lay	VB
hvd.rsl868	229	86	them	-PRON-	PRP
hvd.rsl868	229	87	smooth	smooth	JJ
hvd.rsl868	229	88	on	on	IN
hvd.rsl868	229	89	the	the	DT
hvd.rsl868	229	90	bottom	bottom	NN
hvd.rsl868	229	91	of	of	IN
hvd.rsl868	229	92	a	a	DT
hvd.rsl868	229	93	dripping	dripping	JJ
hvd.rsl868	229	94	pan	pan	NN
hvd.rsl868	229	95	and	and	CC
hvd.rsl868	229	96	cook	cook	VB
hvd.rsl868	229	97	in	in	IN
hvd.rsl868	229	98	a	a	DT
hvd.rsl868	229	99	hot	hot	JJ
hvd.rsl868	229	100	oven	oven	NN
hvd.rsl868	229	101	without	without	IN
hvd.rsl868	229	102	basting	baste	VBG
hvd.rsl868	229	103	;	;	:
hvd.rsl868	229	104	oil	oil	NN
hvd.rsl868	229	105	the	the	DT
hvd.rsl868	229	106	pan	pan	NN
hvd.rsl868	229	107	slightly	slightly	RB
hvd.rsl868	229	108	with	with	IN
hvd.rsl868	229	109	a	a	DT
hvd.rsl868	229	110	little	little	JJ
hvd.rsl868	229	111	sweet	sweet	JJ
hvd.rsl868	229	112	dripping	dripping	NN
hvd.rsl868	229	113	,	,	,
hvd.rsl868	229	114	or	or	CC
hvd.rsl868	229	115	a	a	DT
hvd.rsl868	229	116	bit	bit	NN
hvd.rsl868	229	117	of	of	IN
hvd.rsl868	229	118	fresh	fresh	JJ
hvd.rsl868	229	119	butter	butter	NN
hvd.rsl868	229	120	;	;	:
hvd.rsl868	229	121	they	-PRON-	PRP
hvd.rsl868	229	122	should	should	MD
hvd.rsl868	229	123	be	be	VB
hvd.rsl868	229	124	done	do	VBN
hvd.rsl868	229	125	in	in	IN
hvd.rsl868	229	126	half	half	PDT
hvd.rsl868	229	127	an	an	DT
hvd.rsl868	229	128	hour	hour	NN
hvd.rsl868	229	129	.	.	.
hvd.rsl868	230	1	Stewed.—Cut	Stewed.—Cut	NFP
hvd.rsl868	230	2	the	the	DT
hvd.rsl868	230	3	hares	hare	NNS
hvd.rsl868	230	4	into	into	IN
hvd.rsl868	230	5	joints	joint	NNS
hvd.rsl868	230	6	,	,	,
hvd.rsl868	230	7	drop	drop	VB
hvd.rsl868	230	8	into	into	IN
hvd.rsl868	230	9	a	a	DT
hvd.rsl868	230	10	pot	pot	NN
hvd.rsl868	230	11	and	and	CC
hvd.rsl868	230	12	cover	cover	VB
hvd.rsl868	230	13	with	with	IN
hvd.rsl868	230	14	boiling	boiling	NN
hvd.rsl868	230	15	water	water	NN
hvd.rsl868	230	16	;	;	:
hvd.rsl868	230	17	then	then	RB
hvd.rsl868	230	18	slice	slice	VB
hvd.rsl868	230	19	in	in	RP
hvd.rsl868	230	20	an	an	DT
hvd.rsl868	230	21	onion	onion	NN
hvd.rsl868	230	22	and	and	CC
hvd.rsl868	230	23	a	a	DT
hvd.rsl868	230	24	bit	bit	NN
hvd.rsl868	230	25	of	of	IN
hvd.rsl868	230	26	bacon	bacon	NN
hvd.rsl868	230	27	,	,	,
hvd.rsl868	230	28	and	and	CC
hvd.rsl868	230	29	stew	stew	NN
hvd.rsl868	230	30	slowly	slowly	RB
hvd.rsl868	230	31	one	one	CD
hvd.rsl868	230	32	hour	hour	NN
hvd.rsl868	230	33	or	or	CC
hvd.rsl868	230	34	until	until	IN
hvd.rsl868	230	35	tender	tender	NN
hvd.rsl868	230	36	.	.	.
hvd.rsl868	231	1	As	as	IN
hvd.rsl868	231	2	old	old	JJ
hvd.rsl868	231	3	hares	hare	NNS
hvd.rsl868	231	4	are	be	VBP
hvd.rsl868	231	5	best	good	JJS
hvd.rsl868	231	6	stewed	stew	VBN
hvd.rsl868	231	7	,	,	,
hvd.rsl868	231	8	it	-PRON-	PRP
hvd.rsl868	231	9	will	will	MD
hvd.rsl868	231	10	do	do	VB
hvd.rsl868	231	11	no	no	DT
hvd.rsl868	231	12	harm	harm	NN
hvd.rsl868	231	13	to	to	TO
hvd.rsl868	231	14	put	put	VB
hvd.rsl868	231	15	in	in	RP
hvd.rsl868	231	16	a	a	DT
hvd.rsl868	231	17	young	young	JJ
hvd.rsl868	231	18	chicken	chicken	NN
hvd.rsl868	231	19	,	,	,
hvd.rsl868	231	20	stewing	stew	VBG
hvd.rsl868	231	21	all	all	RB
hvd.rsl868	231	22	together	together	RB
hvd.rsl868	231	23	.	.	.
hvd.rsl868	232	1	At	at	IN
hvd.rsl868	232	2	the	the	DT
hvd.rsl868	232	3	end	end	NN
hvd.rsl868	232	4	of	of	IN
hvd.rsl868	232	5	half	half	PDT
hvd.rsl868	232	6	an	an	DT
hvd.rsl868	232	7	hour	hour	NN
hvd.rsl868	232	8	add	add	VBP
hvd.rsl868	232	9	a	a	DT
hvd.rsl868	232	10	few	few	JJ
hvd.rsl868	232	11	potatoes	potato	NNS
hvd.rsl868	232	12	,	,	,
hvd.rsl868	232	13	peeled	peel	VBN
hvd.rsl868	232	14	,	,	,
hvd.rsl868	232	15	and	and	CC
hvd.rsl868	232	16	cut	cut	VBN
hvd.rsl868	232	17	in	in	IN
hvd.rsl868	232	18	quarters	quarter	NNS
hvd.rsl868	232	19	,	,	,
hvd.rsl868	232	20	and	and	CC
hvd.rsl868	232	21	,	,	,
hvd.rsl868	232	22	if	if	IN
hvd.rsl868	232	23	liked	like	VBN
hvd.rsl868	232	24	,	,	,
hvd.rsl868	232	25	some	some	DT
hvd.rsl868	232	26	small	small	JJ
hvd.rsl868	232	27	bits	bit	NNS
hvd.rsl868	232	28	of	of	IN
hvd.rsl868	232	29	light	light	JJ
hvd.rsl868	232	30	paste	paste	NN
hvd.rsl868	232	31	,	,	,
hvd.rsl868	232	32	after	after	IN
hvd.rsl868	232	33	the	the	DT
hvd.rsl868	232	34	potatoes	potato	NNS
hvd.rsl868	232	35	get	get	VBP
hvd.rsl868	232	36	fairly	fairly	RB
hvd.rsl868	232	37	boiling	boil	VBG
hvd.rsl868	232	38	.	.	.
hvd.rsl868	233	1	When	when	WRB
hvd.rsl868	233	2	all	all	DT
hvd.rsl868	233	3	are	be	VBP
hvd.rsl868	233	4	done	do	VBN
hvd.rsl868	233	5	,	,	,
hvd.rsl868	233	6	stir	stir	VB
hvd.rsl868	233	7	in	in	IN
hvd.rsl868	233	8	a	a	DT
hvd.rsl868	233	9	little	little	JJ
hvd.rsl868	233	10	cream	cream	NN
hvd.rsl868	233	11	thickened	thicken	VBN
hvd.rsl868	233	12	with	with	IN
hvd.rsl868	233	13	white	white	JJ
hvd.rsl868	233	14	flour	flour	NN
hvd.rsl868	233	15	,	,	,
hvd.rsl868	233	16	boil	boil	VB
hvd.rsl868	233	17	up	up	RP
hvd.rsl868	233	18	a	a	DT
hvd.rsl868	233	19	moment	moment	NN
hvd.rsl868	233	20	and	and	CC
hvd.rsl868	233	21	dish	dish	NN
hvd.rsl868	233	22	for	for	IN
hvd.rsl868	233	23	the	the	DT
hvd.rsl868	233	24	table	table	NN
hvd.rsl868	233	25	.	.	.
hvd.rsl868	234	1	Fried.—Disjoint	Fried.—Disjoint	NNP
hvd.rsl868	234	2	,	,	,
hvd.rsl868	234	3	cut	cut	VBN
hvd.rsl868	234	4	uniform	uniform	JJ
hvd.rsl868	234	5	pieces	piece	NNS
hvd.rsl868	234	6	,	,	,
hvd.rsl868	234	7	cover	cover	VB
hvd.rsl868	234	8	with	with	IN
hvd.rsl868	234	9	boiling	boiling	NN
hvd.rsl868	234	10	water	water	NN
hvd.rsl868	234	11	,	,	,
hvd.rsl868	234	12	and	and	CC
hvd.rsl868	234	13	let	let	VB
hvd.rsl868	234	14	it	-PRON-	PRP
hvd.rsl868	234	15	simmer	simmer	VB
hvd.rsl868	234	16	until	until	IN
hvd.rsl868	234	17	quite	quite	RB
hvd.rsl868	234	18	tender	tender	JJ
hvd.rsl868	234	19	.	.	.
hvd.rsl868	235	1	Then	then	RB
hvd.rsl868	235	2	remove	remove	VB
hvd.rsl868	235	3	carefully	carefully	RB
hvd.rsl868	235	4	to	to	IN
hvd.rsl868	235	5	a	a	DT
hvd.rsl868	235	6	dry	dry	JJ
hvd.rsl868	235	7	dish	dish	NN
hvd.rsl868	235	8	.	.	.
hvd.rsl868	236	1	Dredge	dredge	VB
hvd.rsl868	236	2	well	well	RB
hvd.rsl868	236	3	with	with	IN
hvd.rsl868	236	4	flour	flour	NN
hvd.rsl868	236	5	,	,	,
hvd.rsl868	236	6	and	and	CC
hvd.rsl868	236	7	drop	drop	VB
hvd.rsl868	236	8	into	into	IN
hvd.rsl868	236	9	very	very	RB
hvd.rsl868	236	10	hot	hot	JJ
hvd.rsl868	236	11	butter	butter	NN
hvd.rsl868	236	12	to	to	IN
hvd.rsl868	236	13	brown	brown	NNP
hvd.rsl868	236	14	.	.	.
hvd.rsl868	237	1	Serve	serve	VB
hvd.rsl868	237	2	with	with	IN
hvd.rsl868	237	3	gravy	gravy	NN
hvd.rsl868	237	4	made	make	VBN
hvd.rsl868	237	5	from	from	IN
hvd.rsl868	237	6	the	the	DT
hvd.rsl868	237	7	liquor	liquor	NN
hvd.rsl868	237	8	in	in	IN
hvd.rsl868	237	9	which	which	WDT
hvd.rsl868	237	10	it	-PRON-	PRP
hvd.rsl868	237	11	was	be	VBD
hvd.rsl868	237	12	boiled	boil	VBN
hvd.rsl868	237	13	and	and	CC
hvd.rsl868	237	14	cream	cream	NN
hvd.rsl868	237	15	.	.	.
hvd.rsl868	238	1	Two	two	CD
hvd.rsl868	238	2	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	238	3	of	of	IN
hvd.rsl868	238	4	vinegar	vinegar	NN
hvd.rsl868	238	5	added	add	VBN
hvd.rsl868	238	6	while	while	IN
hvd.rsl868	238	7	boiling	boil	VBG
hvd.rsl868	238	8	are	be	VBP
hvd.rsl868	238	9	an	an	DT
hvd.rsl868	238	10	improvement	improvement	NN
hvd.rsl868	238	11	.	.	.
hvd.rsl868	239	1	Roast	Roast	NNP
hvd.rsl868	239	2	Hare.—Make	Hare.—Make	NNP
hvd.rsl868	239	3	a	a	DT
hvd.rsl868	239	4	dressing	dressing	NN
hvd.rsl868	239	5	of	of	IN
hvd.rsl868	239	6	fine	fine	JJ
hvd.rsl868	239	7	dry	dry	JJ
hvd.rsl868	239	8	bread	bread	NN
hvd.rsl868	239	9	crumbs	crumb	NNS
hvd.rsl868	239	10	;	;	:
hvd.rsl868	239	11	part	part	NNP
hvd.rsl868	239	12	graham	graham	NNP
hvd.rsl868	239	13	is	be	VBZ
hvd.rsl868	239	14	best	good	JJS
hvd.rsl868	239	15	.	.	.
hvd.rsl868	240	1	Add	add	VB
hvd.rsl868	240	2	to	to	IN
hvd.rsl868	240	3	the	the	DT
hvd.rsl868	240	4	crumbs	crumb	NNS
hvd.rsl868	240	5	a	a	DT
hvd.rsl868	240	6	small	small	JJ
hvd.rsl868	240	7	lump	lump	NN
hvd.rsl868	240	8	of	of	IN
hvd.rsl868	240	9	fresh	fresh	JJ
hvd.rsl868	240	10	butter	butter	NN
hvd.rsl868	240	11	,	,	,
hvd.rsl868	240	12	a	a	DT
hvd.rsl868	240	13	little	little	JJ
hvd.rsl868	240	14	dry	dry	JJ
hvd.rsl868	240	15	sage	sage	NN
hvd.rsl868	240	16	(	(	-LRB-
hvd.rsl868	240	17	or	or	CC
hvd.rsl868	240	18	other	other	JJ
hvd.rsl868	240	19	herb	herb	NN
hvd.rsl868	240	20	,	,	,
hvd.rsl868	240	21	if	if	IN
hvd.rsl868	240	22	preferred	prefer	VBN
hvd.rsl868	240	23	)	)	-RRB-
hvd.rsl868	240	24	,	,	,
hvd.rsl868	240	25	and	and	CC
hvd.rsl868	240	26	moisten	moisten	VB
hvd.rsl868	240	27	well	well	RB
hvd.rsl868	240	28	with	with	IN
hvd.rsl868	240	29	tepid	tepid	JJ
hvd.rsl868	240	30	water	water	NN
hvd.rsl868	240	31	,	,	,
hvd.rsl868	240	32	stirring	stir	VBG
hvd.rsl868	240	33	well	well	RB
hvd.rsl868	240	34	as	as	IN
hvd.rsl868	240	35	you	-PRON-	PRP
hvd.rsl868	240	36	add	add	VBP
hvd.rsl868	240	37	it	-PRON-	PRP
hvd.rsl868	240	38	.	.	.
hvd.rsl868	241	1	Do	do	VB
hvd.rsl868	241	2	not	not	RB
hvd.rsl868	241	3	put	put	VB
hvd.rsl868	241	4	in	in	RP
hvd.rsl868	241	5	too	too	RB
hvd.rsl868	241	6	much	much	JJ
hvd.rsl868	241	7	water	water	NN
hvd.rsl868	241	8	;	;	:
hvd.rsl868	241	9	have	have	VBP
hvd.rsl868	241	10	the	the	DT
hvd.rsl868	241	11	dressing	dressing	NN
hvd.rsl868	241	12	light	light	NN
hvd.rsl868	241	13	and	and	CC
hvd.rsl868	241	14	flaky	flaky	JJ
hvd.rsl868	241	15	,	,	,
hvd.rsl868	241	16	not	not	RB
hvd.rsl868	241	17	wet	wet	JJ
hvd.rsl868	241	18	and	and	CC
hvd.rsl868	241	19	heavy	heavy	JJ
hvd.rsl868	241	20	.	.	.
hvd.rsl868	242	1	The	the	DT
hvd.rsl868	242	2	large	large	JJ
hvd.rsl868	242	3	and	and	CC
hvd.rsl868	242	4	delicious	delicious	JJ
hvd.rsl868	242	5	liver	liver	NN
hvd.rsl868	242	6	of	of	IN
hvd.rsl868	242	7	the	the	DT
hvd.rsl868	242	8	hare	hare	NN
hvd.rsl868	242	9	,	,	,
hvd.rsl868	242	10	having	have	VBG
hvd.rsl868	242	11	been	be	VBN
hvd.rsl868	242	12	thoroughly	thoroughly	RB
hvd.rsl868	242	13	steamed	steam	VBN
hvd.rsl868	242	14	will	will	MD
hvd.rsl868	242	15	add	add	VB
hvd.rsl868	242	16	an	an	DT
hvd.rsl868	242	17	unwonted	unwonted	JJ
hvd.rsl868	242	18	zest	zest	NN
hvd.rsl868	242	19	if	if	IN
hvd.rsl868	242	20	chopped	chop	VBN
hvd.rsl868	242	21	into	into	IN
hvd.rsl868	242	22	bits	bit	NNS
hvd.rsl868	242	23	and	and	CC
hvd.rsl868	242	24	put	put	VBN
hvd.rsl868	242	25	into	into	IN
hvd.rsl868	242	26	the	the	DT
hvd.rsl868	242	27	stuffing	stuffing	NN
hvd.rsl868	242	28	.	.	.
hvd.rsl868	243	1	Fill	fill	VB
hvd.rsl868	243	2	the	the	DT
hvd.rsl868	243	3	hares	hare	NNS
hvd.rsl868	243	4	with	with	IN
hvd.rsl868	243	5	this	this	DT
hvd.rsl868	243	6	,	,	,
hvd.rsl868	243	7	leaving	leave	VBG
hvd.rsl868	243	8	plenty	plenty	NN
hvd.rsl868	243	9	of	of	IN
hvd.rsl868	243	10	room	room	NN
hvd.rsl868	243	11	for	for	IN
hvd.rsl868	243	12	the	the	DT
hvd.rsl868	243	13	dressing	dressing	NN
hvd.rsl868	243	14	to	to	TO
hvd.rsl868	243	15	swell	swell	VB
hvd.rsl868	243	16	,	,	,
hvd.rsl868	243	17	sew	sew	VB
hvd.rsl868	243	18	up	up	RP
hvd.rsl868	243	19	,	,	,
hvd.rsl868	243	20	put	put	VBD
hvd.rsl868	243	21	the	the	DT
hvd.rsl868	243	22	24	24	CD
hvd.rsl868	243	23	THE	the	DT
hvd.rsl868	243	24	RURAL	rural	JJ
hvd.rsl868	243	25	COOK	COOK	NNP
hvd.rsl868	243	26	BOOK	book	NN
hvd.rsl868	243	27	.	.	.
hvd.rsl868	244	1	hares	hare	NNS
hvd.rsl868	244	2	into	into	IN
hvd.rsl868	244	3	a	a	DT
hvd.rsl868	244	4	dripping	dripping	JJ
hvd.rsl868	244	5	pan	pan	NN
hvd.rsl868	244	6	,	,	,
hvd.rsl868	244	7	add	add	VB
hvd.rsl868	244	8	a	a	DT
hvd.rsl868	244	9	cupful	cupful	NN
hvd.rsl868	244	10	of	of	IN
hvd.rsl868	244	11	boiling	boil	VBG
hvd.rsl868	244	12	water	water	NN
hvd.rsl868	244	13	,	,	,
hvd.rsl868	244	14	and	and	CC
hvd.rsl868	244	15	roast	roast	VB
hvd.rsl868	244	16	as	as	RB
hvd.rsl868	244	17	slowly	slowly	RB
hvd.rsl868	244	18	as	as	IN
hvd.rsl868	244	19	possible	possible	JJ
hvd.rsl868	244	20	during	during	IN
hvd.rsl868	244	21	the	the	DT
hvd.rsl868	244	22	first	first	JJ
hvd.rsl868	244	23	half	half	JJ
hvd.rsl868	244	24	hour	hour	NN
hvd.rsl868	244	25	.	.	.
hvd.rsl868	245	1	Baste	Baste	NNP
hvd.rsl868	245	2	every	every	DT
hvd.rsl868	245	3	15	15	CD
hvd.rsl868	245	4	or	or	CC
hvd.rsl868	245	5	20	20	CD
hvd.rsl868	245	6	min-	min-	JJ
hvd.rsl868	245	7	utes	ute	NNS
hvd.rsl868	245	8	,	,	,
hvd.rsl868	245	9	turning	turn	VBG
hvd.rsl868	245	10	as	as	IN
hvd.rsl868	245	11	needed	need	VBN
hvd.rsl868	245	12	,	,	,
hvd.rsl868	245	13	and	and	CC
hvd.rsl868	245	14	if	if	IN
hvd.rsl868	245	15	any	any	DT
hvd.rsl868	245	16	part	part	NN
hvd.rsl868	245	17	browns	brown	VBZ
hvd.rsl868	245	18	too	too	RB
hvd.rsl868	245	19	fast	fast	RB
hvd.rsl868	245	20	,	,	,
hvd.rsl868	245	21	cover	cover	VB
hvd.rsl868	245	22	it	-PRON-	PRP
hvd.rsl868	245	23	with	with	IN
hvd.rsl868	245	24	a	a	DT
hvd.rsl868	245	25	clean	clean	JJ
hvd.rsl868	245	26	napkin	napkin	NN
hvd.rsl868	245	27	wet	wet	JJ
hvd.rsl868	245	28	in	in	IN
hvd.rsl868	245	29	warm	warm	JJ
hvd.rsl868	245	30	water	water	NN
hvd.rsl868	245	31	and	and	CC
hvd.rsl868	245	32	folded	fold	VBD
hvd.rsl868	245	33	two	two	CD
hvd.rsl868	245	34	or	or	CC
hvd.rsl868	245	35	three	three	CD
hvd.rsl868	245	36	times	time	NNS
hvd.rsl868	245	37	.	.	.
hvd.rsl868	246	1	Allow	allow	VB
hvd.rsl868	246	2	from	from	IN
hvd.rsl868	246	3	one	one	CD
hvd.rsl868	246	4	to	to	TO
hvd.rsl868	246	5	two	two	CD
hvd.rsl868	246	6	hours	hour	NNS
hvd.rsl868	246	7	for	for	IN
hvd.rsl868	246	8	roasting	roasting	NN
hvd.rsl868	246	9	;	;	:
hvd.rsl868	246	10	test	test	VB
hvd.rsl868	246	11	with	with	IN
hvd.rsl868	246	12	a	a	DT
hvd.rsl868	246	13	fork	fork	NN
hvd.rsl868	246	14	to	to	TO
hvd.rsl868	246	15	ascertain	ascertain	VB
hvd.rsl868	246	16	when	when	WRB
hvd.rsl868	246	17	the	the	DT
hvd.rsl868	246	18	hares	hare	NNS
hvd.rsl868	246	19	are	be	VBP
hvd.rsl868	246	20	done	do	VBN
hvd.rsl868	246	21	;	;	:
hvd.rsl868	246	22	take	take	VB
hvd.rsl868	246	23	them	-PRON-	PRP
hvd.rsl868	246	24	out	out	IN
hvd.rsl868	246	25	of	of	IN
hvd.rsl868	246	26	the	the	DT
hvd.rsl868	246	27	pan	pan	NN
hvd.rsl868	246	28	and	and	CC
hvd.rsl868	246	29	make	make	VB
hvd.rsl868	246	30	the	the	DT
hvd.rsl868	246	31	gravy	gravy	NN
hvd.rsl868	246	32	,	,	,
hvd.rsl868	246	33	drain	drain	VB
hvd.rsl868	246	34	the	the	DT
hvd.rsl868	246	35	grease	grease	NN
hvd.rsl868	246	36	all	all	DT
hvd.rsl868	246	37	off	off	RP
hvd.rsl868	246	38	and	and	CC
hvd.rsl868	246	39	set	set	VBD
hvd.rsl868	246	40	the	the	DT
hvd.rsl868	246	41	pan	pan	NN
hvd.rsl868	246	42	on	on	IN
hvd.rsl868	246	43	the	the	DT
hvd.rsl868	246	44	stove	stove	NN
hvd.rsl868	246	45	;	;	:
hvd.rsl868	246	46	then	then	RB
hvd.rsl868	246	47	put	put	VB
hvd.rsl868	246	48	in	in	RP
hvd.rsl868	246	49	any	any	DT
hvd.rsl868	246	50	tid	tid	NN
hvd.rsl868	246	51	-	-	HYPH
hvd.rsl868	246	52	bits	bit	NNS
hvd.rsl868	246	53	(	(	-LRB-
hvd.rsl868	246	54	as	as	IN
hvd.rsl868	246	55	the	the	DT
hvd.rsl868	246	56	liver	liver	NN
hvd.rsl868	246	57	,	,	,
hvd.rsl868	246	58	etc	etc	FW
hvd.rsl868	246	59	.	.	.
hvd.rsl868	247	1	)	)	-RRB-
hvd.rsl868	247	2	,	,	,
hvd.rsl868	247	3	and	and	CC
hvd.rsl868	247	4	the	the	DT
hvd.rsl868	247	5	liquor	liquor	NN
hvd.rsl868	247	6	in	in	IN
hvd.rsl868	247	7	which	which	WDT
hvd.rsl868	247	8	they	-PRON-	PRP
hvd.rsl868	247	9	are	be	VBP
hvd.rsl868	247	10	boiled	boil	VBN
hvd.rsl868	247	11	;	;	:
hvd.rsl868	247	12	thicken	thicken	VB
hvd.rsl868	247	13	with	with	IN
hvd.rsl868	247	14	a	a	DT
hvd.rsl868	247	15	little	little	JJ
hvd.rsl868	247	16	browned	browned	JJ
hvd.rsl868	247	17	flour	flour	NN
hvd.rsl868	247	18	wet	wet	JJ
hvd.rsl868	247	19	with	with	IN
hvd.rsl868	247	20	milk	milk	NN
hvd.rsl868	247	21	or	or	CC
hvd.rsl868	247	22	water	water	NN
hvd.rsl868	247	23	,	,	,
hvd.rsl868	247	24	and	and	CC
hvd.rsl868	247	25	boil	boil	VB
hvd.rsl868	247	26	up	up	RP
hvd.rsl868	247	27	a	a	DT
hvd.rsl868	247	28	moment	moment	NN
hvd.rsl868	247	29	.	.	.
hvd.rsl868	248	1	Canning	can	VBG
hvd.rsl868	248	2	Meat.—Half	Meat.—Half	NNP
hvd.rsl868	248	3	cook	cook	VB
hvd.rsl868	248	4	the	the	DT
hvd.rsl868	248	5	meat	meat	NN
hvd.rsl868	248	6	in	in	IN
hvd.rsl868	248	7	a	a	DT
hvd.rsl868	248	8	kettle	kettle	NN
hvd.rsl868	248	9	,	,	,
hvd.rsl868	248	10	cut	cut	VB
hvd.rsl868	248	11	meat	meat	NN
hvd.rsl868	248	12	from	from	IN
hvd.rsl868	248	13	the	the	DT
hvd.rsl868	248	14	bcnes	bcne	NNS
hvd.rsl868	248	15	.	.	.
hvd.rsl868	249	1	If	if	IN
hvd.rsl868	249	2	this	this	DT
hvd.rsl868	249	3	is	be	VBZ
hvd.rsl868	249	4	done	do	VBN
hvd.rsl868	249	5	while	while	IN
hvd.rsl868	249	6	the	the	DT
hvd.rsl868	249	7	meat	meat	NN
hvd.rsl868	249	8	is	be	VBZ
hvd.rsl868	249	9	hot	hot	JJ
hvd.rsl868	249	10	,	,	,
hvd.rsl868	249	11	wring	wring	VB
hvd.rsl868	249	12	out	out	RP
hvd.rsl868	249	13	a	a	DT
hvd.rsl868	249	14	cloth	cloth	NN
hvd.rsl868	249	15	from	from	IN
hvd.rsl868	249	16	cold	cold	JJ
hvd.rsl868	249	17	or	or	CC
hvd.rsl868	249	18	tepid	tepid	JJ
hvd.rsl868	249	19	water	water	NN
hvd.rsl868	249	20	,	,	,
hvd.rsl868	249	21	fold	fold	VB
hvd.rsl868	249	22	in	in	RB
hvd.rsl868	249	23	several	several	JJ
hvd.rsl868	249	24	thicknesses	thickness	NNS
hvd.rsl868	249	25	,	,	,
hvd.rsl868	249	26	and	and	CC
hvd.rsl868	249	27	set	set	VBN
hvd.rsl868	249	28	under	under	IN
hvd.rsl868	249	29	the	the	DT
hvd.rsl868	249	30	glass	glass	NN
hvd.rsl868	249	31	can	can	MD
hvd.rsl868	249	32	,	,	,
hvd.rsl868	249	33	letting	let	VBG
hvd.rsl868	249	34	cloth	cloth	NN
hvd.rsl868	249	35	come	come	VB
hvd.rsl868	249	36	up	up	RP
hvd.rsl868	249	37	about	about	IN
hvd.rsl868	249	38	an	an	DT
hvd.rsl868	249	39	inch	inch	NN
hvd.rsl868	249	40	around	around	IN
hvd.rsl868	249	41	sides	side	NNS
hvd.rsl868	249	42	of	of	IN
hvd.rsl868	249	43	can	can	NN
hvd.rsl868	249	44	,	,	,
hvd.rsl868	249	45	and	and	CC
hvd.rsl868	249	46	it	-PRON-	PRP
hvd.rsl868	249	47	will	will	MD
hvd.rsl868	249	48	not	not	RB
hvd.rsl868	249	49	break	break	VB
hvd.rsl868	249	50	,	,	,
hvd.rsl868	249	51	no	no	RB
hvd.rsl868	249	52	matter	matter	RB
hvd.rsl868	249	53	how	how	WRB
hvd.rsl868	249	54	hot	hot	JJ
hvd.rsl868	249	55	the	the	DT
hvd.rsl868	249	56	meat	meat	NN
hvd.rsl868	249	57	may	may	MD
hvd.rsl868	249	58	be	be	VB
hvd.rsl868	249	59	.	.	.
hvd.rsl868	250	1	If	if	IN
hvd.rsl868	250	2	you	-PRON-	PRP
hvd.rsl868	250	3	spill	spill	VBP
hvd.rsl868	250	4	more	more	JJR
hvd.rsl868	250	5	broth	broth	NN
hvd.rsl868	250	6	on	on	IN
hvd.rsl868	250	7	the	the	DT
hvd.rsl868	250	8	cloth	cloth	NN
hvd.rsl868	250	9	be	be	VB
hvd.rsl868	250	10	sure	sure	JJ
hvd.rsl868	250	11	to	to	TO
hvd.rsl868	250	12	wring	wring	VB
hvd.rsl868	250	13	out	out	RP
hvd.rsl868	250	14	extra	extra	JJ
hvd.rsl868	250	15	water	water	NN
hvd.rsl868	250	16	from	from	IN
hvd.rsl868	250	17	it	-PRON-	PRP
hvd.rsl868	250	18	,	,	,
hvd.rsl868	250	19	for	for	IN
hvd.rsl868	250	20	if	if	IN
hvd.rsl868	250	21	the	the	DT
hvd.rsl868	250	22	cloth	cloth	NN
hvd.rsl868	250	23	is	be	VBZ
hvd.rsl868	250	24	sopping	sopping	JJ
hvd.rsl868	250	25	wet	wet	JJ
hvd.rsl868	250	26	,	,	,
hvd.rsl868	250	27	the	the	DT
hvd.rsl868	250	28	can	can	MD
hvd.rsl868	250	29	will	will	MD
hvd.rsl868	250	30	break	break	VB
hvd.rsl868	250	31	.	.	.
hvd.rsl868	251	1	Having	have	VBG
hvd.rsl868	251	2	filled	fill	VBN
hvd.rsl868	251	3	can	can	MD
hvd.rsl868	251	4	with	with	IN
hvd.rsl868	251	5	meat	meat	NN
hvd.rsl868	251	6	,	,	,
hvd.rsl868	251	7	pour	pour	VB
hvd.rsl868	251	8	in	in	IN
hvd.rsl868	251	9	all	all	PDT
hvd.rsl868	251	10	the	the	DT
hvd.rsl868	251	11	broth	broth	NN
hvd.rsl868	251	12	the	the	DT
hvd.rsl868	251	13	can	can	MD
hvd.rsl868	251	14	will	will	MD
hvd.rsl868	251	15	hold	hold	VB
hvd.rsl868	251	16	,	,	,
hvd.rsl868	251	17	and	and	CC
hvd.rsl868	251	18	see	see	VB
hvd.rsl868	251	19	that	that	IN
hvd.rsl868	251	20	it	-PRON-	PRP
hvd.rsl868	251	21	is	be	VBZ
hvd.rsl868	251	22	salted	salt	VBN
hvd.rsl868	251	23	and	and	CC
hvd.rsl868	251	24	peppered	pepper	VBN
hvd.rsl868	251	25	just	just	RB
hvd.rsl868	251	26	right	right	RB
hvd.rsl868	251	27	for	for	IN
hvd.rsl868	251	28	the	the	DT
hvd.rsl868	251	29	table	table	NN
hvd.rsl868	251	30	.	.	.
hvd.rsl868	252	1	Screw	screw	VB
hvd.rsl868	252	2	on	on	IN
hvd.rsl868	252	3	cover	cover	NN
hvd.rsl868	252	4	without	without	IN
hvd.rsl868	252	5	rubber	rubber	NN
hvd.rsl868	252	6	and	and	CC
hvd.rsl868	252	7	,	,	,
hvd.rsl868	252	8	if	if	IN
hvd.rsl868	252	9	hot	hot	JJ
hvd.rsl868	252	10	put	put	NN
hvd.rsl868	252	11	in	in	IN
hvd.rsl868	252	12	kettle	kettle	NN
hvd.rsl868	252	13	partly	partly	RB
hvd.rsl868	252	14	filled	fill	VBN
hvd.rsl868	252	15	with	with	IN
hvd.rsl868	252	16	hot	hot	JJ
hvd.rsl868	252	17	water	water	NN
hvd.rsl868	252	18	,	,	,
hvd.rsl868	252	19	putting	put	VBG
hvd.rsl868	252	20	a	a	DT
hvd.rsl868	252	21	tin	tin	NN
hvd.rsl868	252	22	in	in	IN
hvd.rsl868	252	23	bottom	bottom	NN
hvd.rsl868	252	24	of	of	IN
hvd.rsl868	252	25	kettle	kettle	NN
hvd.rsl868	252	26	to	to	TO
hvd.rsl868	252	27	set	set	VB
hvd.rsl868	252	28	cans	can	NNS
hvd.rsl868	252	29	on	on	RP
hvd.rsl868	252	30	.	.	.
hvd.rsl868	253	1	Three	three	CD
hvd.rsl868	253	2	quarts	quart	NNS
hvd.rsl868	253	3	can	can	MD
hvd.rsl868	253	4	be	be	VB
hvd.rsl868	253	5	put	put	VBN
hvd.rsl868	253	6	in	in	IN
hvd.rsl868	253	7	common	common	JJ
hvd.rsl868	253	8	-	-	HYPH
hvd.rsl868	253	9	sized	sized	JJ
hvd.rsl868	253	10	kettle	kettle	NN
hvd.rsl868	253	11	.	.	.
hvd.rsl868	254	1	Cover	cover	VB
hvd.rsl868	254	2	with	with	IN
hvd.rsl868	254	3	a	a	DT
hvd.rsl868	254	4	well	well	RB
hvd.rsl868	254	5	-	-	HYPH
hvd.rsl868	254	6	fitting	fitting	NN
hvd.rsl868	254	7	cover	cover	NN
hvd.rsl868	254	8	that	that	WDT
hvd.rsl868	254	9	will	will	MD
hvd.rsl868	254	10	keep	keep	VB
hvd.rsl868	254	11	in	in	IN
hvd.rsl868	254	12	the	the	DT
hvd.rsl868	254	13	steam	steam	NN
hvd.rsl868	254	14	,	,	,
hvd.rsl868	254	15	and	and	CC
hvd.rsl868	254	16	keep	keep	VB
hvd.rsl868	254	17	boiling	boil	VBG
hvd.rsl868	254	18	for	for	IN
hvd.rsl868	254	19	two	two	CD
hvd.rsl868	254	20	hours	hour	NNS
hvd.rsl868	254	21	.	.	.
hvd.rsl868	255	1	Take	take	VB
hvd.rsl868	255	2	out	out	RP
hvd.rsl868	255	3	one	one	PRP
hvd.rsl868	255	4	can	can	MD
hvd.rsl868	255	5	at	at	IN
hvd.rsl868	255	6	a	a	DT
hvd.rsl868	255	7	time	time	NN
hvd.rsl868	255	8	,	,	,
hvd.rsl868	255	9	and	and	CC
hvd.rsl868	255	10	at	at	IN
hvd.rsl868	255	11	once	once	RB
hvd.rsl868	255	12	put	put	VBN
hvd.rsl868	255	13	on	on	IN
hvd.rsl868	255	14	a	a	DT
hvd.rsl868	255	15	good	good	JJ
hvd.rsl868	255	16	rubber	rubber	NN
hvd.rsl868	255	17	.	.	.
hvd.rsl868	256	1	If	if	IN
hvd.rsl868	256	2	you	-PRON-	PRP
hvd.rsl868	256	3	want	want	VBP
hvd.rsl868	256	4	to	to	TO
hvd.rsl868	256	5	keep	keep	VB
hvd.rsl868	256	6	the	the	DT
hvd.rsl868	256	7	meat	meat	NN
hvd.rsl868	256	8	for	for	IN
hvd.rsl868	256	9	several	several	JJ
hvd.rsl868	256	10	months	month	NNS
hvd.rsl868	256	11	,	,	,
hvd.rsl868	256	12	if	if	IN
hvd.rsl868	256	13	it	-PRON-	PRP
hvd.rsl868	256	14	is	be	VBZ
hvd.rsl868	256	15	chicken	chicken	NN
hvd.rsl868	256	16	,	,	,
hvd.rsl868	256	17	veal	veal	NN
hvd.rsl868	256	18	or	or	CC
hvd.rsl868	256	19	beef	beef	NN
hvd.rsl868	256	20	,	,	,
hvd.rsl868	256	21	have	have	VBP
hvd.rsl868	256	22	hot	hot	JJ
hvd.rsl868	256	23	melted	melt	VBN
hvd.rsl868	256	24	beef	beef	NN
hvd.rsl868	256	25	suet	suet	NN
hvd.rsl868	256	26	and	and	CC
hvd.rsl868	256	27	fill	fill	VB
hvd.rsl868	256	28	the	the	DT
hvd.rsl868	256	29	cans	can	NNS
hvd.rsl868	256	30	even	even	RB
hvd.rsl868	256	31	full	full	JJ
hvd.rsl868	256	32	.	.	.
hvd.rsl868	257	1	If	if	IN
hvd.rsl868	257	2	you	-PRON-	PRP
hvd.rsl868	257	3	only	only	RB
hvd.rsl868	257	4	care	care	VBP
hvd.rsl868	257	5	to	to	TO
hvd.rsl868	257	6	keep	keep	VB
hvd.rsl868	257	7	the	the	DT
hvd.rsl868	257	8	meat	meat	NN
hvd.rsl868	257	9	for	for	IN
hvd.rsl868	257	10	two	two	CD
hvd.rsl868	257	11	or	or	CC
hvd.rsl868	257	12	three	three	CD
hvd.rsl868	257	13	weeks	week	NNS
hvd.rsl868	257	14	fill	fill	VBP
hvd.rsl868	257	15	up	up	RP
hvd.rsl868	257	16	even	even	RB
hvd.rsl868	257	17	full	full	JJ
hvd.rsl868	257	18	with	with	IN
hvd.rsl868	257	19	boiling	boil	VBG
hvd.rsl868	257	20	broth	broth	NN
hvd.rsl868	257	21	.	.	.
hvd.rsl868	258	1	This	this	DT
hvd.rsl868	258	2	work	work	NN
hvd.rsl868	258	3	must	must	MD
hvd.rsl868	258	4	be	be	VB
hvd.rsl868	258	5	done	do	VBN
hvd.rsl868	258	6	with	with	IN
hvd.rsl868	258	7	dispatch	dispatch	NN
hvd.rsl868	258	8	,	,	,
hvd.rsl868	258	9	not	not	RB
hvd.rsl868	258	10	letting	let	VBG
hvd.rsl868	258	11	the	the	DT
hvd.rsl868	258	12	contents	content	NNS
hvd.rsl868	258	13	of	of	IN
hvd.rsl868	258	14	the	the	DT
hvd.rsl868	258	15	can	can	MD
hvd.rsl868	258	16	cool	cool	VB
hvd.rsl868	258	17	in	in	IN
hvd.rsl868	258	18	the	the	DT
hvd.rsl868	258	19	least	least	JJS
hvd.rsl868	258	20	.	.	.
hvd.rsl868	259	1	Screw	screw	VB
hvd.rsl868	259	2	on	on	IN
hvd.rsl868	259	3	the	the	DT
hvd.rsl868	259	4	cover	cover	NN
hvd.rsl868	259	5	to	to	IN
hvd.rsl868	259	6	the	the	DT
hvd.rsl868	259	7	last	last	JJ
hvd.rsl868	259	8	limit	limit	NN
hvd.rsl868	259	9	,	,	,
hvd.rsl868	259	10	and	and	CC
hvd.rsl868	259	11	if	if	IN
hvd.rsl868	259	12	your	-PRON-	PRP$
hvd.rsl868	259	13	covers	cover	NNS
hvd.rsl868	259	14	and	and	CC
hvd.rsl868	259	15	rubbers	rubber	NNS
hvd.rsl868	259	16	are	be	VBP
hvd.rsl868	259	17	not	not	RB
hvd.rsl868	259	18	defective	defective	JJ
hvd.rsl868	259	19	your	-PRON-	PRP$
hvd.rsl868	259	20	meat	meat	NN
hvd.rsl868	259	21	will	will	MD
hvd.rsl868	259	22	keep	keep	VB
hvd.rsl868	259	23	per-	per-	DT
hvd.rsl868	259	24	fectly	fectly	RB
hvd.rsl868	259	25	.	.	.
hvd.rsl868	260	1	In	in	IN
hvd.rsl868	260	2	canning	can	VBG
hvd.rsl868	260	3	pork	pork	NN
hvd.rsl868	260	4	there	there	EX
hvd.rsl868	260	5	Is	be	VBZ
hvd.rsl868	260	6	nearly	nearly	RB
hvd.rsl868	260	7	always	always	RB
hvd.rsl868	260	8	sufficient	sufficient	JJ
hvd.rsl868	260	9	grease	grease	NN
hvd.rsl868	260	10	to	to	IN
hvd.rsl868	260	11	broth	broth	NN
hvd.rsl868	260	12	;	;	:
hvd.rsl868	260	13	if	if	IN
hvd.rsl868	260	14	not	not	RB
hvd.rsl868	260	15	the	the	DT
hvd.rsl868	260	16	can	can	MD
hvd.rsl868	260	17	may	may	MD
hvd.rsl868	260	18	be	be	VB
hvd.rsl868	260	19	filled	fill	VBN
hvd.rsl868	260	20	with	with	IN
hvd.rsl868	260	21	lard	lard	NN
hvd.rsl868	260	22	.	.	.
hvd.rsl868	261	1	Canning	can	VBG
hvd.rsl868	261	2	Meat	meat	NN
hvd.rsl868	261	3	in	in	IN
hvd.rsl868	261	4	Tins.—Trim	Tins.—Trim	NNP
hvd.rsl868	261	5	off	off	IN
hvd.rsl868	261	6	all	all	DT
hvd.rsl868	261	7	surplus	surplus	JJ
hvd.rsl868	261	8	tallow	tallow	NN
hvd.rsl868	261	9	from	from	IN
hvd.rsl868	261	10	meat	meat	NN
hvd.rsl868	261	11	,	,	,
hvd.rsl868	261	12	and	and	CC
hvd.rsl868	261	13	either	either	CC
hvd.rsl868	261	14	boil	boil	NN
hvd.rsl868	261	15	or	or	CC
hvd.rsl868	261	16	roast	roast	VB
hvd.rsl868	261	17	the	the	DT
hvd.rsl868	261	18	beef	beef	NN
hvd.rsl868	261	19	,	,	,
hvd.rsl868	261	20	using	use	VBG
hvd.rsl868	261	21	but	but	CC
hvd.rsl868	261	22	little	little	JJ
hvd.rsl868	261	23	salt	salt	NN
hvd.rsl868	261	24	and	and	CC
hvd.rsl868	261	25	pepper	pepper	NN
hvd.rsl868	261	26	,	,	,
hvd.rsl868	261	27	preferably	preferably	RB
hvd.rsl868	261	28	none	none	NN
hvd.rsl868	261	29	at	at	RB
hvd.rsl868	261	30	all	all	RB
hvd.rsl868	261	31	,	,	,
hvd.rsl868	261	32	as	as	IN
hvd.rsl868	261	33	these	these	DT
hvd.rsl868	261	34	will	will	MD
hvd.rsl868	261	35	attack	attack	VB
hvd.rsl868	261	36	the	the	DT
hvd.rsl868	261	37	tin	tin	NN
hvd.rsl868	261	38	;	;	:
hvd.rsl868	261	39	meat	meat	NN
hvd.rsl868	261	40	can	can	MD
hvd.rsl868	261	41	be	be	VB
hvd.rsl868	261	42	spiced	spice	VBN
hvd.rsl868	261	43	,	,	,
hvd.rsl868	261	44	etc	etc	FW
hvd.rsl868	261	45	.	.	FW
hvd.rsl868	261	46	,	,	,
hvd.rsl868	261	47	when	when	WRB
hvd.rsl868	261	48	removed	remove	VBN
hvd.rsl868	261	49	from	from	IN
hvd.rsl868	261	50	can	can	MD
hvd.rsl868	261	51	to	to	TO
hvd.rsl868	261	52	serve	serve	VB
hvd.rsl868	261	53	.	.	.
hvd.rsl868	262	1	When	when	WRB
hvd.rsl868	262	2	cooked	cook	VBN
hvd.rsl868	262	3	remove	remove	VBP
hvd.rsl868	262	4	from	from	IN
hvd.rsl868	262	5	liquid	liquid	NN
hvd.rsl868	262	6	and	and	CC
hvd.rsl868	262	7	trim	trim	VB
hvd.rsl868	262	8	off	off	RP
hvd.rsl868	262	9	from	from	IN
hvd.rsl868	262	10	bones	bone	NNS
hvd.rsl868	262	11	.	.	.
hvd.rsl868	263	1	If	if	IN
hvd.rsl868	263	2	liquid	liquid	NN
hvd.rsl868	263	3	is	be	VBZ
hvd.rsl868	263	4	too	too	RB
hvd.rsl868	263	5	greasy	greasy	JJ
hvd.rsl868	263	6	let	let	VB
hvd.rsl868	263	7	it	-PRON-	PRP
hvd.rsl868	263	8	get	get	VB
hvd.rsl868	263	9	cold	cold	JJ
hvd.rsl868	263	10	and	and	CC
hvd.rsl868	263	11	then	then	RB
hvd.rsl868	263	12	remove	remove	VB
hvd.rsl868	263	13	tallow	tallow	NN
hvd.rsl868	263	14	.	.	.
hvd.rsl868	264	1	While	while	IN
hvd.rsl868	264	2	again	again	RB
hvd.rsl868	264	3	heating	heat	VBG
hvd.rsl868	264	4	liquid	liquid	NN
hvd.rsl868	264	5	and	and	CC
hvd.rsl868	264	6	meat	meat	NN
hvd.rsl868	264	7	boiling	boiling	NN
hvd.rsl868	264	8	hot	hot	JJ
hvd.rsl868	264	9	get	get	VBP
hvd.rsl868	264	10	the	the	DT
hvd.rsl868	264	11	cans	can	NNS
hvd.rsl868	264	12	and	and	CC
hvd.rsl868	264	13	covers	cover	VBZ
hvd.rsl868	264	14	ready	ready	JJ
hvd.rsl868	264	15	,	,	,
hvd.rsl868	264	16	the	the	DT
hvd.rsl868	264	17	covers	cover	NNS
hvd.rsl868	264	18	to	to	TO
hvd.rsl868	264	19	be	be	VB
hvd.rsl868	264	20	pierced	pierce	VBN
hvd.rsl868	264	21	by	by	IN
hvd.rsl868	264	22	an	an	DT
hvd.rsl868	264	23	awl	awl	NN
hvd.rsl868	264	24	in	in	IN
hvd.rsl868	264	25	the	the	DT
hvd.rsl868	264	26	center	center	NN
hvd.rsl868	264	27	.	.	.
hvd.rsl868	265	1	Use	use	VB
hvd.rsl868	265	2	the	the	DT
hvd.rsl868	265	3	friction	friction	NN
hvd.rsl868	265	4	top	top	JJ
hvd.rsl868	265	5	tin	tin	NN
hvd.rsl868	265	6	can	can	MD
hvd.rsl868	265	7	only	only	RB
hvd.rsl868	265	8	,	,	,
hvd.rsl868	265	9	for	for	IN
hvd.rsl868	265	10	keeping	keep	VBG
hvd.rsl868	265	11	meat	meat	NN
hvd.rsl868	265	12	through	through	IN
hvd.rsl868	265	13	the	the	DT
hvd.rsl868	265	14	Summer	summer	NN
hvd.rsl868	265	15	and	and	CC
hvd.rsl868	265	16	dog	dog	NN
hvd.rsl868	265	17	days	day	NNS
hvd.rsl868	265	18	.	.	.
hvd.rsl868	266	1	You	-PRON-	PRP
hvd.rsl868	266	2	can	can	MD
hvd.rsl868	266	3	use	use	VB
hvd.rsl868	266	4	glass	glass	NN
hvd.rsl868	266	5	jars	jar	NNS
hvd.rsl868	266	6	to	to	TO
hvd.rsl868	266	7	keep	keep	VB
hvd.rsl868	266	8	same	same	JJ
hvd.rsl868	266	9	till	till	IN
hvd.rsl868	266	10	May	May	NNP
hvd.rsl868	266	11	,	,	,
hvd.rsl868	266	12	but	but	CC
hvd.rsl868	266	13	they	-PRON-	PRP
hvd.rsl868	266	14	are	be	VBP
hvd.rsl868	266	15	risky	risky	JJ
hvd.rsl868	266	16	during	during	IN
hvd.rsl868	266	17	warm	warm	JJ
hvd.rsl868	266	18	weather	weather	NN
hvd.rsl868	266	19	.	.	.
hvd.rsl868	267	1	When	when	WRB
hvd.rsl868	267	2	meat	meat	NN
hvd.rsl868	267	3	and	and	CC
hvd.rsl868	267	4	liquid	liquid	NN
hvd.rsl868	267	5	are	be	VBP
hvd.rsl868	267	6	hot	hot	JJ
hvd.rsl868	267	7	pack	pack	NN
hvd.rsl868	267	8	meat	meat	NN
hvd.rsl868	267	9	into	into	IN
hvd.rsl868	267	10	the	the	DT
hvd.rsl868	267	11	cans	can	NNS
hvd.rsl868	267	12	—	—	:
hvd.rsl868	267	13	any	any	DT
hvd.rsl868	267	14	size	size	NN
hvd.rsl868	267	15	you	-PRON-	PRP
hvd.rsl868	267	16	wish	wish	VBP
hvd.rsl868	267	17	—	—	:
hvd.rsl868	267	18	not	not	RB
hvd.rsl868	267	19	quite	quite	RB
hvd.rsl868	267	20	full	full	JJ
hvd.rsl868	267	21	,	,	,
hvd.rsl868	267	22	and	and	CC
hvd.rsl868	267	23	pour	pour	VB
hvd.rsl868	267	24	liquid	liquid	NN
hvd.rsl868	267	25	over	over	IN
hvd.rsl868	267	26	same	same	JJ
hvd.rsl868	267	27	so	so	IN
hvd.rsl868	267	28	as	as	IN
hvd.rsl868	267	29	to	to	TO
hvd.rsl868	267	30	cover	cover	VB
hvd.rsl868	267	31	meat	meat	NN
hvd.rsl868	267	32	somewhat	somewhat	RB
hvd.rsl868	267	33	,	,	,
hvd.rsl868	267	34	then	then	RB
hvd.rsl868	267	35	place	place	VB
hvd.rsl868	267	36	on	on	IN
hvd.rsl868	267	37	the	the	DT
hvd.rsl868	267	38	covers	cover	NNS
hvd.rsl868	267	39	good	good	JJ
hvd.rsl868	267	40	and	and	CC
hvd.rsl868	267	41	tight	tight	JJ
hvd.rsl868	267	42	.	.	.
hvd.rsl868	268	1	Put	put	VB
hvd.rsl868	268	2	cans	can	NNS
hvd.rsl868	268	3	into	into	IN
hvd.rsl868	268	4	oven	oven	NN
hvd.rsl868	268	5	and	and	CC
hvd.rsl868	268	6	bake	bake	VB
hvd.rsl868	268	7	one	one	CD
hvd.rsl868	268	8	to	to	TO
hvd.rsl868	268	9	two	two	CD
hvd.rsl868	268	10	hours	hour	NNS
hvd.rsl868	268	11	.	.	.
hvd.rsl868	269	1	If	if	IN
hvd.rsl868	269	2	cans	can	NNS
hvd.rsl868	269	3	are	be	VBP
hvd.rsl868	269	4	too	too	RB
hvd.rsl868	269	5	full	full	JJ
hvd.rsl868	269	6	,	,	,
hvd.rsl868	269	7	liquid	liquid	JJ
hvd.rsl868	269	8	THE	the	DT
hvd.rsl868	269	9	RURAL	rural	JJ
hvd.rsl868	269	10	COOK	COOK	NNP
hvd.rsl868	269	11	BOOK	book	NN
hvd.rsl868	269	12	.	.	.
hvd.rsl868	270	1	25	25	CD
hvd.rsl868	270	2	will	will	MD
hvd.rsl868	270	3	ooze	ooze	VB
hvd.rsl868	270	4	through	through	IN
hvd.rsl868	270	5	vent	vent	NN
hvd.rsl868	270	6	.	.	.
hvd.rsl868	271	1	The	the	DT
hvd.rsl868	271	2	baking	baking	NN
hvd.rsl868	271	3	will	will	MD
hvd.rsl868	271	4	drive	drive	VB
hvd.rsl868	271	5	out	out	RP
hvd.rsl868	271	6	every	every	DT
hvd.rsl868	271	7	particle	particle	NN
hvd.rsl868	271	8	or	or	CC
hvd.rsl868	271	9	atom	atom	NN
hvd.rsl868	271	10	of	of	IN
hvd.rsl868	271	11	air	air	NN
hvd.rsl868	271	12	through	through	IN
hvd.rsl868	271	13	vent	vent	NN
hvd.rsl868	271	14	,	,	,
hvd.rsl868	271	15	and	and	CC
hvd.rsl868	271	16	is	be	VBZ
hvd.rsl868	271	17	absolutely	absolutely	RB
hvd.rsl868	271	18	necessary	necessary	JJ
hvd.rsl868	271	19	for	for	IN
hvd.rsl868	271	20	safety	safety	NN
hvd.rsl868	271	21	.	.	.
hvd.rsl868	272	1	When	when	WRB
hvd.rsl868	272	2	nearly	nearly	RB
hvd.rsl868	272	3	done	do	VBN
hvd.rsl868	272	4	baking	baking	NN
hvd.rsl868	272	5	liquefy	liquefy	VBP
hvd.rsl868	272	6	some	some	DT
hvd.rsl868	272	7	paraffin	paraffin	NN
hvd.rsl868	272	8	or	or	CC
hvd.rsl868	272	9	sealing	seal	VBG
hvd.rsl868	272	10	wax	wax	NN
hvd.rsl868	272	11	,	,	,
hvd.rsl868	272	12	and	and	CC
hvd.rsl868	272	13	heat	heat	VB
hvd.rsl868	272	14	a	a	DT
hvd.rsl868	272	15	soldering	soldering	NN
hvd.rsl868	272	16	iron	iron	NN
hvd.rsl868	272	17	.	.	.
hvd.rsl868	273	1	The	the	DT
hvd.rsl868	273	2	paraffin	paraffin	NN
hvd.rsl868	273	3	is	be	VBZ
hvd.rsl868	273	4	to	to	TO
hvd.rsl868	273	5	seal	seal	VB
hvd.rsl868	273	6	cover	cover	VB
hvd.rsl868	273	7	airtight	airtight	JJ
hvd.rsl868	273	8	around	around	IN
hvd.rsl868	273	9	edge	edge	NN
hvd.rsl868	273	10	,	,	,
hvd.rsl868	273	11	and	and	CC
hvd.rsl868	273	12	the	the	DT
hvd.rsl868	273	13	soldering	soldering	NN
hvd.rsl868	273	14	iron	iron	NN
hvd.rsl868	273	15	to	to	TO
hvd.rsl868	273	16	use	use	VB
hvd.rsl868	273	17	with	with	IN
hvd.rsl868	273	18	solder	solder	NN
hvd.rsl868	273	19	to	to	TO
hvd.rsl868	273	20	close	close	VB
hvd.rsl868	273	21	up	up	RP
hvd.rsl868	273	22	vent	vent	NN
hvd.rsl868	273	23	opening	opening	NN
hvd.rsl868	273	24	in	in	IN
hvd.rsl868	273	25	center	center	NN
hvd.rsl868	273	26	.	.	.
hvd.rsl868	274	1	Take	take	VB
hvd.rsl868	274	2	out	out	IN
hvd.rsl868	274	3	of	of	IN
hvd.rsl868	274	4	oven	oven	NN
hvd.rsl868	274	5	a	a	DT
hvd.rsl868	274	6	can	can	NN
hvd.rsl868	274	7	at	at	IN
hvd.rsl868	274	8	a	a	DT
hvd.rsl868	274	9	time	time	NN
hvd.rsl868	274	10	and	and	CC
hvd.rsl868	274	11	solder	solder	NN
hvd.rsl868	274	12	vent	vent	NN
hvd.rsl868	274	13	opening	opening	NN
hvd.rsl868	274	14	as	as	RB
hvd.rsl868	274	15	quickly	quickly	RB
hvd.rsl868	274	16	as	as	IN
hvd.rsl868	274	17	possible	possible	JJ
hvd.rsl868	274	18	,	,	,
hvd.rsl868	274	19	then	then	RB
hvd.rsl868	274	20	paraffin	paraffin	VB
hvd.rsl868	274	21	the	the	DT
hvd.rsl868	274	22	edge	edge	NN
hvd.rsl868	274	23	of	of	IN
hvd.rsl868	274	24	cover	cover	NN
hvd.rsl868	274	25	.	.	.
hvd.rsl868	275	1	Place	place	NN
hvd.rsl868	275	2	cans	can	NNS
hvd.rsl868	275	3	—	—	:
hvd.rsl868	275	4	after	after	IN
hvd.rsl868	275	5	finishing	finish	VBG
hvd.rsl868	275	6	job	job	NN
hvd.rsl868	275	7	—	—	:
hvd.rsl868	275	8	where	where	WRB
hvd.rsl868	275	9	it	-PRON-	PRP
hvd.rsl868	275	10	is	be	VBZ
hvd.rsl868	275	11	dry	dry	JJ
hvd.rsl868	275	12	and	and	CC
hvd.rsl868	275	13	cool	cool	JJ
hvd.rsl868	275	14	.	.	.
hvd.rsl868	276	1	A	a	DT
hvd.rsl868	276	2	steer	steer	NN
hvd.rsl868	276	3	can	can	MD
hvd.rsl868	276	4	be	be	VB
hvd.rsl868	276	5	packed	pack	VBN
hvd.rsl868	276	6	into	into	IN
hvd.rsl868	276	7	about	about	RB
hvd.rsl868	276	8	50	50	CD
hvd.rsl868	276	9	or	or	CC
hvd.rsl868	276	10	60	60	CD
hvd.rsl868	276	11	quart	quart	NN
hvd.rsl868	276	12	cans	can	NNS
hvd.rsl868	276	13	.	.	.
hvd.rsl868	277	1	Chicken	Chicken	NNP
hvd.rsl868	277	2	Baked	Baked	NNP
hvd.rsl868	277	3	in	in	IN
hvd.rsl868	277	4	Milk.—Dress	Milk.—Dress	NNP
hvd.rsl868	277	5	and	and	CC
hvd.rsl868	277	6	joint	joint	VB
hvd.rsl868	277	7	a	a	DT
hvd.rsl868	277	8	chicken	chicken	NN
hvd.rsl868	277	9	of	of	IN
hvd.rsl868	277	10	four	four	CD
hvd.rsl868	277	11	to	to	TO
hvd.rsl868	277	12	six	six	CD
hvd.rsl868	277	13	pounds	pound	NNS
hvd.rsl868	277	14	,	,	,
hvd.rsl868	277	15	dust	dust	NN
hvd.rsl868	277	16	each	each	DT
hvd.rsl868	277	17	piece	piece	NN
hvd.rsl868	277	18	with	with	IN
hvd.rsl868	277	19	salt	salt	NN
hvd.rsl868	277	20	and	and	CC
hvd.rsl868	277	21	pepper	pepper	NN
hvd.rsl868	277	22	,	,	,
hvd.rsl868	277	23	and	and	CC
hvd.rsl868	277	24	roll	roll	VB
hvd.rsl868	277	25	in	in	IN
hvd.rsl868	277	26	flour	flour	NN
hvd.rsl868	277	27	.	.	.
hvd.rsl868	278	1	Put	put	VB
hvd.rsl868	278	2	the	the	DT
hvd.rsl868	278	3	chicken	chicken	NN
hvd.rsl868	278	4	in	in	IN
hvd.rsl868	278	5	a	a	DT
hvd.rsl868	278	6	roasting	roasting	NN
hvd.rsl868	278	7	pan	pan	NN
hvd.rsl868	278	8	or	or	CC
hvd.rsl868	278	9	casserole	casserole	NN
hvd.rsl868	278	10	that	that	WDT
hvd.rsl868	278	11	it	-PRON-	PRP
hvd.rsl868	278	12	will	will	MD
hvd.rsl868	278	13	half	half	RB
hvd.rsl868	278	14	fill	fill	VB
hvd.rsl868	278	15	,	,	,
hvd.rsl868	278	16	then	then	RB
hvd.rsl868	278	17	pour	pour	VB
hvd.rsl868	278	18	over	over	IN
hvd.rsl868	278	19	it	-PRON-	PRP
hvd.rsl868	278	20	enough	enough	JJ
hvd.rsl868	278	21	sweet	sweet	JJ
hvd.rsl868	278	22	milk	milk	NN
hvd.rsl868	278	23	to	to	TO
hvd.rsl868	278	24	cover	cover	VB
hvd.rsl868	278	25	the	the	DT
hvd.rsl868	278	26	chicken	chicken	NN
hvd.rsl868	278	27	completely	completely	RB
hvd.rsl868	278	28	.	.	.
hvd.rsl868	279	1	Put	put	VB
hvd.rsl868	279	2	a	a	DT
hvd.rsl868	279	3	close	close	RB
hvd.rsl868	279	4	-	-	HYPH
hvd.rsl868	279	5	fitting	fitting	JJ
hvd.rsl868	279	6	iid	iid	NNP
hvd.rsl868	279	7	on	on	IN
hvd.rsl868	279	8	the	the	DT
hvd.rsl868	279	9	baker	baker	NNP
hvd.rsl868	279	10	,	,	,
hvd.rsl868	279	11	and	and	CC
hvd.rsl868	279	12	put	put	VBD
hvd.rsl868	279	13	it	-PRON-	PRP
hvd.rsl868	279	14	in	in	IN
hvd.rsl868	279	15	the	the	DT
hvd.rsl868	279	16	oven	oven	NN
hvd.rsl868	279	17	,	,	,
hvd.rsl868	279	18	cooking	cook	VBG
hvd.rsl868	279	19	the	the	DT
hvd.rsl868	279	20	chicken	chicken	NN
hvd.rsl868	279	21	until	until	IN
hvd.rsl868	279	22	tender	tender	NN
hvd.rsl868	279	23	;	;	:
hvd.rsl868	279	24	it	-PRON-	PRP
hvd.rsl868	279	25	will	will	MD
hvd.rsl868	279	26	take	take	VB
hvd.rsl868	279	27	from	from	IN
hvd.rsl868	279	28	two	two	CD
hvd.rsl868	279	29	to	to	IN
hvd.rsl868	279	30	2J	2j	CD
hvd.rsl868	279	31	/	/	SYM
hvd.rsl868	279	32	j	j	NNP
hvd.rsl868	279	33	hours	hour	NNS
hvd.rsl868	279	34	.	.	.
hvd.rsl868	280	1	This	this	DT
hvd.rsl868	280	2	requires	require	VBZ
hvd.rsl868	280	3	but	but	CC
hvd.rsl868	280	4	little	little	JJ
hvd.rsl868	280	5	attention	attention	NN
hvd.rsl868	280	6	while	while	IN
hvd.rsl868	280	7	cooking	cooking	NN
hvd.rsl868	280	8	,	,	,
hvd.rsl868	280	9	the	the	DT
hvd.rsl868	280	10	meat	meat	NN
hvd.rsl868	280	11	is	be	VBZ
hvd.rsl868	280	12	tender	tender	JJ
hvd.rsl868	280	13	and	and	CC
hvd.rsl868	280	14	juicy	juicy	JJ
hvd.rsl868	280	15	,	,	,
hvd.rsl868	280	16	and	and	CC
hvd.rsl868	280	17	the	the	DT
hvd.rsl868	280	18	gravy	gravy	NN
hvd.rsl868	280	19	delicious	delicious	JJ
hvd.rsl868	280	20	.	.	.
hvd.rsl868	281	1	It	-PRON-	PRP
hvd.rsl868	281	2	is	be	VBZ
hvd.rsl868	281	3	an	an	DT
hvd.rsl868	281	4	excellent	excellent	JJ
hvd.rsl868	281	5	way	way	NN
hvd.rsl868	281	6	to	to	TO
hvd.rsl868	281	7	cook	cook	VB
hvd.rsl868	281	8	an	an	DT
hvd.rsl868	281	9	elderly	elderly	JJ
hvd.rsl868	281	10	fowl	fowl	NN
hvd.rsl868	281	11	;	;	:
hvd.rsl868	281	12	a	a	DT
hvd.rsl868	281	13	young	young	JJ
hvd.rsl868	281	14	bird	bird	NN
hvd.rsl868	281	15	will	will	MD
hvd.rsl868	281	16	,	,	,
hvd.rsl868	281	17	of	of	IN
hvd.rsl868	281	18	course	course	NN
hvd.rsl868	281	19	,	,	,
hvd.rsl868	281	20	cook	cook	VB
hvd.rsl868	281	21	in	in	IN
hvd.rsl868	281	22	a	a	DT
hvd.rsl868	281	23	shorter	short	JJR
hvd.rsl868	281	24	time	time	NN
hvd.rsl868	281	25	.	.	.
hvd.rsl868	282	1	As	as	IN
hvd.rsl868	282	2	it	-PRON-	PRP
hvd.rsl868	282	3	really	really	RB
hvd.rsl868	282	4	gains	gain	VBZ
hvd.rsl868	282	5	in	in	IN
hvd.rsl868	282	6	flavor	flavor	NN
hvd.rsl868	282	7	by	by	IN
hvd.rsl868	282	8	being	be	VBG
hvd.rsl868	282	9	warmed	warm	VBN
hvd.rsl868	282	10	over	over	RP
hvd.rsl868	282	11	,	,	,
hvd.rsl868	282	12	it	-PRON-	PRP
hvd.rsl868	282	13	can	can	MD
hvd.rsl868	282	14	be	be	VB
hvd.rsl868	282	15	cooked	cook	VBN
hvd.rsl868	282	16	on	on	IN
hvd.rsl868	282	17	Saturday	Saturday	NNP
hvd.rsl868	282	18	for	for	IN
hvd.rsl868	282	19	the	the	DT
hvd.rsl868	282	20	Sunday	Sunday	NNP
hvd.rsl868	282	21	dinner	dinner	NN
hvd.rsl868	282	22	,	,	,
hvd.rsl868	282	23	thus	thus	RB
hvd.rsl868	282	24	lessening	lessen	VBG
hvd.rsl868	282	25	work	work	NN
hvd.rsl868	282	26	.	.	.
hvd.rsl868	283	1	Broiled	broil	VBN
hvd.rsl868	283	2	Chicken.—Take	Chicken.—Take	NNP
hvd.rsl868	283	3	broilers	broiler	NNS
hvd.rsl868	283	4	of	of	IN
hvd.rsl868	283	5	suitable	suitable	JJ
hvd.rsl868	283	6	age	age	NN
hvd.rsl868	283	7	or	or	CC
hvd.rsl868	283	8	size	size	NN
hvd.rsl868	283	9	,	,	,
hvd.rsl868	283	10	dress	dress	VB
hvd.rsl868	283	11	in	in	IN
hvd.rsl868	283	12	the	the	DT
hvd.rsl868	283	13	usual	usual	JJ
hvd.rsl868	283	14	way	way	NN
hvd.rsl868	283	15	,	,	,
hvd.rsl868	283	16	split	split	VBD
hvd.rsl868	283	17	down	down	RP
hvd.rsl868	283	18	the	the	DT
hvd.rsl868	283	19	back	back	NN
hvd.rsl868	283	20	and	and	CC
hvd.rsl868	283	21	remove	remove	VB
hvd.rsl868	283	22	breast	breast	NN
hvd.rsl868	283	23	bone	bone	NN
hvd.rsl868	283	24	,	,	,
hvd.rsl868	283	25	which	which	WDT
hvd.rsl868	283	26	can	can	MD
hvd.rsl868	283	27	be	be	VB
hvd.rsl868	283	28	easily	easily	RB
hvd.rsl868	283	29	done	do	VBN
hvd.rsl868	283	30	by	by	IN
hvd.rsl868	283	31	running	run	VBG
hvd.rsl868	283	32	finger	finger	NN
hvd.rsl868	283	33	along	along	IN
hvd.rsl868	283	34	it	-PRON-	PRP
hvd.rsl868	283	35	.	.	.
hvd.rsl868	284	1	Place	place	VB
hvd.rsl868	284	2	right	right	JJ
hvd.rsl868	284	3	side	side	NN
hvd.rsl868	284	4	up	up	RB
hvd.rsl868	284	5	in	in	IN
hvd.rsl868	284	6	dripping	drip	VBG
hvd.rsl868	284	7	pan	pan	NN
hvd.rsl868	284	8	,	,	,
hvd.rsl868	284	9	season	season	NN
hvd.rsl868	284	10	with	with	IN
hvd.rsl868	284	11	plenty	plenty	NN
hvd.rsl868	284	12	of	of	IN
hvd.rsl868	284	13	butter	butter	NN
hvd.rsl868	284	14	,	,	,
hvd.rsl868	284	15	pepper	pepper	NN
hvd.rsl868	284	16	and	and	CC
hvd.rsl868	284	17	salt	salt	NN
hvd.rsl868	284	18	;	;	:
hvd.rsl868	284	19	put	put	VBN
hvd.rsl868	284	20	in	in	RP
hvd.rsl868	284	21	a	a	DT
hvd.rsl868	284	22	hot	hot	JJ
hvd.rsl868	284	23	oven	oven	NN
hvd.rsl868	284	24	for	for	IN
hvd.rsl868	284	25	20	20	CD
hvd.rsl868	284	26	minutes	minute	NNS
hvd.rsl868	284	27	to	to	TO
hvd.rsl868	284	28	"	"	``
hvd.rsl868	284	29	draw	draw	VB
hvd.rsl868	284	30	"	"	''
hvd.rsl868	284	31	or	or	CC
hvd.rsl868	284	32	heat	heat	VB
hvd.rsl868	284	33	well	well	RB
hvd.rsl868	284	34	through	through	RB
hvd.rsl868	284	35	.	.	.
hvd.rsl868	285	1	Take	take	VB
hvd.rsl868	285	2	out	out	RP
hvd.rsl868	285	3	;	;	:
hvd.rsl868	285	4	if	if	IN
hvd.rsl868	285	5	cooking	cook	VBG
hvd.rsl868	285	6	with	with	IN
hvd.rsl868	285	7	gas	gas	NN
hvd.rsl868	285	8	turn	turn	NN
hvd.rsl868	285	9	,	,	,
hvd.rsl868	285	10	and	and	CC
hvd.rsl868	285	11	put	put	VBN
hvd.rsl868	285	12	under	under	IN
hvd.rsl868	285	13	flame	flame	NN
hvd.rsl868	285	14	a	a	DT
hvd.rsl868	285	15	few	few	JJ
hvd.rsl868	285	16	minutes	minute	NNS
hvd.rsl868	285	17	to	to	IN
hvd.rsl868	285	18	brown	brown	NN
hvd.rsl868	285	19	;	;	:
hvd.rsl868	285	20	then	then	RB
hvd.rsl868	285	21	brown	brown	VB
hvd.rsl868	285	22	the	the	DT
hvd.rsl868	285	23	top	top	NN
hvd.rsl868	285	24	,	,	,
hvd.rsl868	285	25	but	but	CC
hvd.rsl868	285	26	do	do	VBP
hvd.rsl868	285	27	not	not	RB
hvd.rsl868	285	28	burn	burn	VB
hvd.rsl868	285	29	.	.	.
hvd.rsl868	286	1	If	if	IN
hvd.rsl868	286	2	cooking	cook	VBG
hvd.rsl868	286	3	on	on	IN
hvd.rsl868	286	4	stove	stove	NN
hvd.rsl868	286	5	with	with	IN
hvd.rsl868	286	6	fuel	fuel	NN
hvd.rsl868	286	7	proceed	proceed	VBP
hvd.rsl868	286	8	the	the	DT
hvd.rsl868	286	9	same	same	JJ
hvd.rsl868	286	10	way	way	NN
hvd.rsl868	286	11	on	on	IN
hvd.rsl868	286	12	toaster	toaster	NN
hvd.rsl868	286	13	or	or	CC
hvd.rsl868	286	14	gridiron	gridiron	NN
hvd.rsl868	286	15	.	.	.
hvd.rsl868	287	1	Broiled	Broiled	NNP
hvd.rsl868	287	2	Chicken	Chicken	NNP
hvd.rsl868	287	3	,	,	,
hvd.rsl868	287	4	O.	O.	NNP
hvd.rsl868	287	5	W.	W.	NNP
hvd.rsl868	287	6	Mapes	Mapes	NNP
hvd.rsl868	287	7	's	's	POS
hvd.rsl868	287	8	Recipe.—The	Recipe.—The	,
hvd.rsl868	287	9	first	first	JJ
hvd.rsl868	287	10	essential	essential	NN
hvd.rsl868	287	11	of	of	IN
hvd.rsl868	287	12	course	course	NN
hvd.rsl868	287	13	is	be	VBZ
hvd.rsl868	287	14	to	to	TO
hvd.rsl868	287	15	have	have	VB
hvd.rsl868	287	16	a	a	DT
hvd.rsl868	287	17	nice	nice	JJ
hvd.rsl868	287	18	fat	fat	JJ
hvd.rsl868	287	19	chicken	chicken	NN
hvd.rsl868	287	20	.	.	.
hvd.rsl868	288	1	This	this	DT
hvd.rsl868	288	2	should	should	MD
hvd.rsl868	288	3	be	be	VB
hvd.rsl868	288	4	split	split	VBN
hvd.rsl868	288	5	through	through	IN
hvd.rsl868	288	6	the	the	DT
hvd.rsl868	288	7	back	back	NN
hvd.rsl868	288	8	and	and	CC
hvd.rsl868	288	9	laid	lay	VBN
hvd.rsl868	288	10	in	in	IN
hvd.rsl868	288	11	a	a	DT
hvd.rsl868	288	12	shallow	shallow	JJ
hvd.rsl868	288	13	basin	basin	NN
hvd.rsl868	288	14	.	.	.
hvd.rsl868	289	1	Now	now	RB
hvd.rsl868	289	2	place	place	VB
hvd.rsl868	289	3	the	the	DT
hvd.rsl868	289	4	basin	basin	NN
hvd.rsl868	289	5	containing	contain	VBG
hvd.rsl868	289	6	the	the	DT
hvd.rsl868	289	7	chicken	chicken	NN
hvd.rsl868	289	8	in	in	IN
hvd.rsl868	289	9	a	a	DT
hvd.rsl868	289	10	steamer	steamer	NN
hvd.rsl868	289	11	and	and	CC
hvd.rsl868	289	12	steam	steam	NN
hvd.rsl868	289	13	for	for	IN
hvd.rsl868	289	14	an	an	DT
hvd.rsl868	289	15	hour	hour	NN
hvd.rsl868	289	16	and	and	CC
hvd.rsl868	289	17	a	a	DT
hvd.rsl868	289	18	half	half	NN
hvd.rsl868	289	19	.	.	.
hvd.rsl868	290	1	The	the	DT
hvd.rsl868	290	2	basin	basin	NN
hvd.rsl868	290	3	will	will	MD
hvd.rsl868	290	4	catch	catch	VB
hvd.rsl868	290	5	all	all	PDT
hvd.rsl868	290	6	the	the	DT
hvd.rsl868	290	7	juices	juice	NNS
hvd.rsl868	290	8	which	which	WDT
hvd.rsl868	290	9	drip	drip	VBP
hvd.rsl868	290	10	from	from	IN
hvd.rsl868	290	11	the	the	DT
hvd.rsl868	290	12	meat	meat	NN
hvd.rsl868	290	13	.	.	.
hvd.rsl868	291	1	These	these	DT
hvd.rsl868	291	2	should	should	MD
hvd.rsl868	291	3	all	all	RB
hvd.rsl868	291	4	be	be	VB
hvd.rsl868	291	5	saved	save	VBN
hvd.rsl868	291	6	and	and	CC
hvd.rsl868	291	7	used	use	VBN
hvd.rsl868	291	8	in	in	IN
hvd.rsl868	291	9	making	make	VBG
hvd.rsl868	291	10	the	the	DT
hvd.rsl868	291	11	gravy	gravy	NN
hvd.rsl868	291	12	.	.	.
hvd.rsl868	292	1	As	as	RB
hvd.rsl868	292	2	soon	soon	RB
hvd.rsl868	292	3	as	as	IN
hvd.rsl868	292	4	it	-PRON-	PRP
hvd.rsl868	292	5	is	be	VBZ
hvd.rsl868	292	6	steamed	steam	VBN
hvd.rsl868	292	7	sufficiently	sufficiently	RB
hvd.rsl868	292	8	place	place	NN
hvd.rsl868	292	9	in	in	IN
hvd.rsl868	292	10	a	a	DT
hvd.rsl868	292	11	well-	well-	JJ
hvd.rsl868	292	12	buttered	buttered	NNP
hvd.rsl868	292	13	pan	pan	NN
hvd.rsl868	292	14	and	and	CC
hvd.rsl868	292	15	fry	fry	VB
hvd.rsl868	292	16	until	until	IN
hvd.rsl868	292	17	well	well	RB
hvd.rsl868	292	18	browned	brown	VBN
hvd.rsl868	292	19	;	;	:
hvd.rsl868	292	20	remove	remove	VB
hvd.rsl868	292	21	the	the	DT
hvd.rsl868	292	22	meat	meat	NN
hvd.rsl868	292	23	and	and	CC
hvd.rsl868	292	24	add	add	VB
hvd.rsl868	292	25	the	the	DT
hvd.rsl868	292	26	juices	juice	NNS
hvd.rsl868	292	27	from	from	IN
hvd.rsl868	292	28	steaming	steam	VBG
hvd.rsl868	292	29	to	to	TO
hvd.rsl868	292	30	make	make	VB
hvd.rsl868	292	31	a	a	DT
hvd.rsl868	292	32	good	good	JJ
hvd.rsl868	292	33	gravy	gravy	NN
hvd.rsl868	292	34	.	.	.
hvd.rsl868	293	1	This	this	DT
hvd.rsl868	293	2	method	method	NN
hvd.rsl868	293	3	never	never	RB
hvd.rsl868	293	4	has	have	VBZ
hvd.rsl868	293	5	failed	fail	VBN
hvd.rsl868	293	6	to	to	TO
hvd.rsl868	293	7	bring	bring	VB
hvd.rsl868	293	8	satisfaction	satisfaction	NN
hvd.rsl868	293	9	to	to	IN
hvd.rsl868	293	10	both	both	DT
hvd.rsl868	293	11	cook	cook	VB
hvd.rsl868	293	12	and	and	CC
hvd.rsl868	293	13	guests	guest	NNS
hvd.rsl868	293	14	.	.	.
hvd.rsl868	294	1	Possibly	possibly	RB
hvd.rsl868	294	2	it	-PRON-	PRP
hvd.rsl868	294	3	would	would	MD
hvd.rsl868	294	4	be	be	VB
hvd.rsl868	294	5	equally	equally	RB
hvd.rsl868	294	6	as	as	RB
hvd.rsl868	294	7	good	good	JJ
hvd.rsl868	294	8	with	with	IN
hvd.rsl868	294	9	older	old	JJR
hvd.rsl868	294	10	birds	bird	NNS
hvd.rsl868	294	11	by	by	IN
hvd.rsl868	294	12	allowing	allow	VBG
hvd.rsl868	294	13	more	more	JJR
hvd.rsl868	294	14	time	time	NN
hvd.rsl868	294	15	in	in	IN
hvd.rsl868	294	16	the	the	DT
hvd.rsl868	294	17	steaming	steaming	NN
hvd.rsl868	294	18	.	.	.
hvd.rsl868	295	1	Spring	Spring	NNP
hvd.rsl868	295	2	Chicken	Chicken	NNP
hvd.rsl868	295	3	Fried	Fried	NNP
hvd.rsl868	295	4	in	in	IN
hvd.rsl868	295	5	Cream.—Put	cream.—put	PDT
hvd.rsl868	295	6	a	a	DT
hvd.rsl868	295	7	pint	pint	NN
hvd.rsl868	295	8	of	of	IN
hvd.rsl868	295	9	rich	rich	JJ
hvd.rsl868	295	10	cream	cream	NN
hvd.rsl868	295	11	in	in	IN
hvd.rsl868	295	12	a	a	DT
hvd.rsl868	295	13	frying	frying	NN
hvd.rsl868	295	14	pan	pan	NN
hvd.rsl868	295	15	over	over	IN
hvd.rsl868	295	16	a	a	DT
hvd.rsl868	295	17	moderate	moderate	JJ
hvd.rsl868	295	18	fire	fire	NN
hvd.rsl868	295	19	till	till	IN
hvd.rsl868	295	20	it	-PRON-	PRP
hvd.rsl868	295	21	begins	begin	VBZ
hvd.rsl868	295	22	to	to	TO
hvd.rsl868	295	23	color	color	VB
hvd.rsl868	295	24	,	,	,
hvd.rsl868	295	25	dip	dip	VB
hvd.rsl868	295	26	the	the	DT
hvd.rsl868	295	27	different	different	JJ
hvd.rsl868	295	28	parts	part	NNS
hvd.rsl868	295	29	of	of	IN
hvd.rsl868	295	30	the	the	DT
hvd.rsl868	295	31	chicken	chicken	NN
hvd.rsl868	295	32	in	in	IN
hvd.rsl868	295	33	flour	flour	NN
hvd.rsl868	295	34	,	,	,
hvd.rsl868	295	35	fry	fry	VB
hvd.rsl868	295	36	in	in	IN
hvd.rsl868	295	37	the	the	DT
hvd.rsl868	295	38	cream	cream	NN
hvd.rsl868	295	39	on	on	IN
hvd.rsl868	295	40	each	each	DT
hvd.rsl868	295	41	side	side	NN
hvd.rsl868	295	42	till	till	IN
hvd.rsl868	295	43	it	-PRON-	PRP
hvd.rsl868	295	44	is	be	VBZ
hvd.rsl868	295	45	a	a	DT
hvd.rsl868	295	46	delicate	delicate	JJ
hvd.rsl868	295	47	brown-	brown-	NN
hvd.rsl868	295	48	When	when	WRB
hvd.rsl868	295	49	done	do	VBN
hvd.rsl868	295	50	put	put	VBD
hvd.rsl868	295	51	it	-PRON-	PRP
hvd.rsl868	295	52	on	on	IN
hvd.rsl868	295	53	a	a	DT
hvd.rsl868	295	54	hot	hot	JJ
hvd.rsl868	295	55	platter	platter	NN
hvd.rsl868	295	56	,	,	,
hvd.rsl868	295	57	pour	pour	VB
hvd.rsl868	295	58	another	another	DT
hvd.rsl868	295	59	half	half	JJ
hvd.rsl868	295	60	pint	pint	NN
hvd.rsl868	295	61	of	of	IN
hvd.rsl868	295	62	cream	cream	NN
hvd.rsl868	295	63	into	into	IN
hvd.rsl868	295	64	the	the	DT
hvd.rsl868	295	65	pan	pan	NN
hvd.rsl868	295	66	,	,	,
hvd.rsl868	295	67	let	let	VB
hvd.rsl868	295	68	it	-PRON-	PRP
hvd.rsl868	295	69	boil	boil	VB
hvd.rsl868	295	70	one	one	CD
hvd.rsl868	295	71	minute	minute	NN
hvd.rsl868	295	72	,	,	,
hvd.rsl868	295	73	add	add	VB
hvd.rsl868	295	74	a	a	DT
hvd.rsl868	295	75	saltspoonful	saltspoonful	NN
hvd.rsl868	295	76	of	of	IN
hvd.rsl868	295	77	salt	salt	NN
hvd.rsl868	295	78	,	,	,
hvd.rsl868	295	79	a	a	DT
hvd.rsl868	295	80	dash	dash	NN
hvd.rsl868	295	81	of	of	IN
hvd.rsl868	295	82	pepper	pepper	NN
hvd.rsl868	295	83	,	,	,
hvd.rsl868	295	84	then	then	RB
hvd.rsl868	295	85	pour	pour	VB
hvd.rsl868	295	86	it	-PRON-	PRP
hvd.rsl868	295	87	over	over	IN
hvd.rsl868	295	88	the	the	DT
hvd.rsl868	295	89	chicken	chicken	NN
hvd.rsl868	295	90	.	.	.
hvd.rsl868	296	1	Serve	serve	VB
hvd.rsl868	296	2	garnished	garnish	VBN
hvd.rsl868	296	3	with	with	IN
hvd.rsl868	296	4	sprigs	sprig	NNS
hvd.rsl868	296	5	of	of	IN
hvd.rsl868	296	6	parsley	parsley	NN
hvd.rsl868	296	7	and	and	CC
hvd.rsl868	296	8	a	a	DT
hvd.rsl868	296	9	dish	dish	NN
hvd.rsl868	296	10	of	of	IN
hvd.rsl868	296	11	puffed	puff	VBN
hvd.rsl868	296	12	potato	potato	NN
hvd.rsl868	296	13	slices	slice	NNS
hvd.rsl868	296	14	.	.	.
hvd.rsl868	297	1	26	26	CD
hvd.rsl868	297	2	THE	the	DT
hvd.rsl868	297	3	RURAL	rural	JJ
hvd.rsl868	297	4	COOK	COOK	NNP
hvd.rsl868	297	5	BOOK	book	NN
hvd.rsl868	297	6	.	.	.
hvd.rsl868	298	1	Jugged	Jugged	NNP
hvd.rsl868	298	2	Chicken.-—Cut	Chicken.-—Cut	VBD
hvd.rsl868	298	3	the	the	DT
hvd.rsl868	298	4	bird	bird	NN
hvd.rsl868	298	5	up	up	RP
hvd.rsl868	298	6	as	as	IN
hvd.rsl868	298	7	for	for	IN
hvd.rsl868	298	8	a	a	DT
hvd.rsl868	298	9	fricassee	fricassee	NN
hvd.rsl868	298	10	.	.	.
hvd.rsl868	299	1	To	to	IN
hvd.rsl868	299	2	every	every	DT
hvd.rsl868	299	3	pound	pound	NN
hvd.rsl868	299	4	allow	allow	VB
hvd.rsl868	299	5	two	two	CD
hvd.rsl868	299	6	heaping	heap	VBG
hvd.rsl868	299	7	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	299	8	of	of	IN
hvd.rsl868	299	9	flour	flour	NN
hvd.rsl868	299	10	,	,	,
hvd.rsl868	299	11	one	one	CD
hvd.rsl868	299	12	scant	scant	JJ
hvd.rsl868	299	13	teaspoonful	teaspoonful	NN
hvd.rsl868	299	14	of	of	IN
hvd.rsl868	299	15	salt	salt	NN
hvd.rsl868	299	16	and	and	CC
hvd.rsl868	299	17	one	one	CD
hvd.rsl868	299	18	-	-	HYPH
hvd.rsl868	299	19	quarter	quarter	NN
hvd.rsl868	299	20	teaspoonful	teaspoonful	NN
hvd.rsl868	299	21	of	of	IN
hvd.rsl868	299	22	pepper	pepper	NN
hvd.rsl868	299	23	;	;	:
hvd.rsl868	299	24	mix	mix	VB
hvd.rsl868	299	25	thoroughly	thoroughly	RB
hvd.rsl868	299	26	and	and	CC
hvd.rsl868	299	27	roll	roll	VB
hvd.rsl868	299	28	each	each	DT
hvd.rsl868	299	29	piece	piece	NN
hvd.rsl868	299	30	of	of	IN
hvd.rsl868	299	31	chicken	chicken	NN
hvd.rsl868	299	32	in	in	IN
hvd.rsl868	299	33	the	the	DT
hvd.rsl868	299	34	mixture	mixture	NN
hvd.rsl868	299	35	,	,	,
hvd.rsl868	299	36	then	then	RB
hvd.rsl868	299	37	pack	pack	VB
hvd.rsl868	299	38	closely	closely	RB
hvd.rsl868	299	39	in	in	IN
hvd.rsl868	299	40	a	a	DT
hvd.rsl868	299	41	large	large	JJ
hvd.rsl868	299	42	bean	bean	NN
hvd.rsl868	299	43	-	-	HYPH
hvd.rsl868	299	44	pot	pot	NN
hvd.rsl868	299	45	;	;	:
hvd.rsl868	299	46	cover	cover	VB
hvd.rsl868	299	47	with	with	IN
hvd.rsl868	299	48	boiling	boiling	NN
hvd.rsl868	299	49	water	water	NN
hvd.rsl868	299	50	and	and	CC
hvd.rsl868	299	51	bake	bake	VB
hvd.rsl868	299	52	in	in	RP
hvd.rsl868	299	53	a	a	DT
hvd.rsl868	299	54	good	good	JJ
hvd.rsl868	299	55	oven	oven	NN
hvd.rsl868	299	56	until	until	IN
hvd.rsl868	299	57	tender	tender	NN
hvd.rsl868	299	58	—	—	:
hvd.rsl868	299	59	from	from	IN
hvd.rsl868	299	60	two	two	CD
hvd.rsl868	299	61	to	to	TO
hvd.rsl868	299	62	three	three	CD
hvd.rsl868	299	63	hours	hour	NNS
hvd.rsl868	299	64	.	.	.
hvd.rsl868	300	1	When	when	WRB
hvd.rsl868	300	2	placed	place	VBN
hvd.rsl868	300	3	in	in	IN
hvd.rsl868	300	4	the	the	DT
hvd.rsl868	300	5	pot	pot	NN
hvd.rsl868	300	6	sprinkle	sprinkle	NN
hvd.rsl868	300	7	in	in	IN
hvd.rsl868	300	8	a	a	DT
hvd.rsl868	300	9	tablespoonful	tablespoonful	NN
hvd.rsl868	300	10	of	of	IN
hvd.rsl868	300	11	minced	mince	VBN
hvd.rsl868	300	12	onion	onion	NN
hvd.rsl868	300	13	.	.	.
hvd.rsl868	301	1	When	when	WRB
hvd.rsl868	301	2	done	do	VBN
hvd.rsl868	301	3	remove	remove	NN
hvd.rsl868	301	4	to	to	IN
hvd.rsl868	301	5	a	a	DT
hvd.rsl868	301	6	hot	hot	JJ
hvd.rsl868	301	7	platter	platter	NN
hvd.rsl868	301	8	,	,	,
hvd.rsl868	301	9	thicken	thicken	VB
hvd.rsl868	301	10	the	the	DT
hvd.rsl868	301	11	liquor	liquor	NN
hvd.rsl868	301	12	for	for	IN
hvd.rsl868	301	13	gravy	gravy	NN
hvd.rsl868	301	14	and	and	CC
hvd.rsl868	301	15	serve	serve	VB
hvd.rsl868	301	16	in	in	IN
hvd.rsl868	301	17	a	a	DT
hvd.rsl868	301	18	boat	boat	NN
hvd.rsl868	301	19	.	.	.
hvd.rsl868	302	1	Chicken	chicken	NN
hvd.rsl868	302	2	Loaf.—Mince	Loaf.—Mince	NNP
hvd.rsl868	302	3	fine	fine	VBP
hvd.rsl868	302	4	two	two	CD
hvd.rsl868	302	5	cupfuls	cupful	NNS
hvd.rsl868	302	6	of	of	IN
hvd.rsl868	302	7	cold	cold	JJ
hvd.rsl868	302	8	cooked	cook	VBN
hvd.rsl868	302	9	chicken	chicken	NN
hvd.rsl868	302	10	,	,	,
hvd.rsl868	302	11	one	one	CD
hvd.rsl868	302	12	pound	pound	NN
hvd.rsl868	302	13	of	of	IN
hvd.rsl868	302	14	lean	lean	JJ
hvd.rsl868	302	15	veal	veal	NN
hvd.rsl868	302	16	and	and	CC
hvd.rsl868	302	17	one	one	CD
hvd.rsl868	302	18	-	-	HYPH
hvd.rsl868	302	19	fourth	fourth	JJ
hvd.rsl868	302	20	pound	pound	NN
hvd.rsl868	302	21	of	of	IN
hvd.rsl868	302	22	fat	fat	JJ
hvd.rsl868	302	23	salt	salt	NN
hvd.rsl868	302	24	pork	pork	NN
hvd.rsl868	302	25	.	.	.
hvd.rsl868	303	1	Work	work	VB
hvd.rsl868	303	2	in	in	IN
hvd.rsl868	303	3	these	these	DT
hvd.rsl868	303	4	three	three	CD
hvd.rsl868	303	5	beaten	beat	VBN
hvd.rsl868	303	6	eggs	egg	NNS
hvd.rsl868	303	7	,	,	,
hvd.rsl868	303	8	a	a	DT
hvd.rsl868	303	9	cupful	cupful	NN
hvd.rsl868	303	10	of	of	IN
hvd.rsl868	303	11	seasoned	seasoned	JJ
hvd.rsl868	303	12	and	and	CC
hvd.rsl868	303	13	strained	strained	JJ
hvd.rsl868	303	14	tomato	tomato	NN
hvd.rsl868	303	15	sauce	sauce	NN
hvd.rsl868	303	16	,	,	,
hvd.rsl868	303	17	one	one	CD
hvd.rsl868	303	18	teaspoonful	teaspoonful	NN
hvd.rsl868	303	19	of	of	IN
hvd.rsl868	303	20	grated	grate	VBN
hvd.rsl868	303	21	lemon	lemon	NN
hvd.rsl868	303	22	peel	peel	NN
hvd.rsl868	303	23	,	,	,
hvd.rsl868	303	24	one	one	CD
hvd.rsl868	303	25	teaspoonful	teaspoonful	NN
hvd.rsl868	303	26	of	of	IN
hvd.rsl868	303	27	salt	salt	NN
hvd.rsl868	303	28	,	,	,
hvd.rsl868	303	29	one	one	CD
hvd.rsl868	303	30	-	-	HYPH
hvd.rsl868	303	31	fourth	fourth	JJ
hvd.rsl868	303	32	teaspoonful	teaspoonful	NN
hvd.rsl868	303	33	of	of	IN
hvd.rsl868	303	34	paprika	paprika	NN
hvd.rsl868	303	35	and	and	CC
hvd.rsl868	303	36	enough	enough	JJ
hvd.rsl868	303	37	cracker	cracker	NN
hvd.rsl868	303	38	crumbs	crumb	NNS
hvd.rsl868	303	39	to	to	IN
hvd.rsl868	303	40	mold	mold	NN
hvd.rsl868	303	41	with	with	IN
hvd.rsl868	303	42	the	the	DT
hvd.rsl868	303	43	hands	hand	NNS
hvd.rsl868	303	44	.	.	.
hvd.rsl868	304	1	Press	Press	NNP
hvd.rsl868	304	2	firmly	firmly	RB
hvd.rsl868	304	3	into	into	IN
hvd.rsl868	304	4	a	a	DT
hvd.rsl868	304	5	large	large	JJ
hvd.rsl868	304	6	wet	wet	JJ
hvd.rsl868	304	7	bowl	bowl	NN
hvd.rsl868	304	8	,	,	,
hvd.rsl868	304	9	invert	invert	VB
hvd.rsl868	304	10	carefully	carefully	RB
hvd.rsl868	304	11	into	into	IN
hvd.rsl868	304	12	a	a	DT
hvd.rsl868	304	13	buttered	buttered	JJ
hvd.rsl868	304	14	baking	baking	NN
hvd.rsl868	304	15	pan	pan	NN
hvd.rsl868	304	16	,	,	,
hvd.rsl868	304	17	removing	remove	VBG
hvd.rsl868	304	18	bowl	bowl	NN
hvd.rsl868	304	19	.	.	.
hvd.rsl868	305	1	Add	add	VB
hvd.rsl868	305	2	one	one	CD
hvd.rsl868	305	3	cupful	cupful	NN
hvd.rsl868	305	4	of	of	IN
hvd.rsl868	305	5	water	water	NN
hvd.rsl868	305	6	and	and	CC
hvd.rsl868	305	7	one	one	CD
hvd.rsl868	305	8	tablespoonful	tablespoonful	NN
hvd.rsl868	305	9	of	of	IN
hvd.rsl868	305	10	butter	butter	NN
hvd.rsl868	305	11	to	to	IN
hvd.rsl868	305	12	the	the	DT
hvd.rsl868	305	13	pan	pan	NN
hvd.rsl868	305	14	.	.	.
hvd.rsl868	306	1	Sift	sift	VB
hvd.rsl868	306	2	buttered	buttered	JJ
hvd.rsl868	306	3	crumbs	crumb	NNS
hvd.rsl868	306	4	lightly	lightly	RB
hvd.rsl868	306	5	over	over	IN
hvd.rsl868	306	6	the	the	DT
hvd.rsl868	306	7	loaf	loaf	NN
hvd.rsl868	306	8	and	and	CC
hvd.rsl868	306	9	cover	cover	VB
hvd.rsl868	306	10	the	the	DT
hvd.rsl868	306	11	top	top	NN
hvd.rsl868	306	12	and	and	CC
hvd.rsl868	306	13	sides	side	NNS
hvd.rsl868	306	14	with	with	IN
hvd.rsl868	306	15	carefully	carefully	RB
hvd.rsl868	306	16	peeled	peel	VBN
hvd.rsl868	306	17	and	and	CC
hvd.rsl868	306	18	sliced	slice	VBN
hvd.rsl868	306	19	lemons	lemon	NNS
hvd.rsl868	306	20	.	.	.
hvd.rsl868	307	1	Bake	bake	VB
hvd.rsl868	307	2	V/2	V/2	NNP
hvd.rsl868	307	3	hour	hour	NN
hvd.rsl868	307	4	in	in	IN
hvd.rsl868	307	5	a	a	DT
hvd.rsl868	307	6	moderate	moderate	JJ
hvd.rsl868	307	7	oven	oven	NN
hvd.rsl868	307	8	,	,	,
hvd.rsl868	307	9	browning	brown	VBG
hvd.rsl868	307	10	it	-PRON-	PRP
hvd.rsl868	307	11	nicely	nicely	RB
hvd.rsl868	307	12	before	before	IN
hvd.rsl868	307	13	serving	serve	VBG
hvd.rsl868	307	14	.	.	.
hvd.rsl868	308	1	Baste	Baste	NNP
hvd.rsl868	308	2	fre-	fre-	NN
hvd.rsl868	308	3	quently	quently	RB
hvd.rsl868	308	4	with	with	IN
hvd.rsl868	308	5	the	the	DT
hvd.rsl868	308	6	liquor	liquor	NN
hvd.rsl868	308	7	.	.	.
hvd.rsl868	309	1	Serve	serve	VB
hvd.rsl868	309	2	garnished	garnish	VBN
hvd.rsl868	309	3	with	with	IN
hvd.rsl868	309	4	lemon	lemon	NN
hvd.rsl868	309	5	slices	slice	NNS
hvd.rsl868	309	6	and	and	CC
hvd.rsl868	309	7	parsley	parsley	NN
hvd.rsl868	309	8	.	.	.
hvd.rsl868	310	1	Paprika	Paprika	NNP
hvd.rsl868	310	2	Chicken.—This	Chicken.—This	NNP
hvd.rsl868	310	3	is	be	VBZ
hvd.rsl868	310	4	a	a	DT
hvd.rsl868	310	5	favorite	favorite	JJ
hvd.rsl868	310	6	Hungarian	hungarian	JJ
hvd.rsl868	310	7	dish	dish	NN
hvd.rsl868	310	8	.	.	.
hvd.rsl868	311	1	Cut	cut	VB
hvd.rsl868	311	2	a	a	DT
hvd.rsl868	311	3	nice	nice	JJ
hvd.rsl868	311	4	tender	tender	NN
hvd.rsl868	311	5	chicken	chicken	NN
hvd.rsl868	311	6	into	into	IN
hvd.rsl868	311	7	pieces	piece	NNS
hvd.rsl868	311	8	as	as	IN
hvd.rsl868	311	9	for	for	IN
hvd.rsl868	311	10	a	a	DT
hvd.rsl868	311	11	fricassee	fricassee	NN
hvd.rsl868	311	12	;	;	:
hvd.rsl868	311	13	flatten	flatten	VB
hvd.rsl868	311	14	a	a	DT
hvd.rsl868	311	15	little	little	JJ
hvd.rsl868	311	16	,	,	,
hvd.rsl868	311	17	such	such	JJ
hvd.rsl868	311	18	pieces	piece	NNS
hvd.rsl868	311	19	as	as	IN
hvd.rsl868	311	20	need	need	VBP
hvd.rsl868	311	21	it	-PRON-	PRP
hvd.rsl868	311	22	.	.	.
hvd.rsl868	312	1	Season	season	NN
hvd.rsl868	312	2	each	each	DT
hvd.rsl868	312	3	piece	piece	NN
hvd.rsl868	312	4	with	with	IN
hvd.rsl868	312	5	salt	salt	NN
hvd.rsl868	312	6	and	and	CC
hvd.rsl868	312	7	pepper	pepper	NN
hvd.rsl868	312	8	,	,	,
hvd.rsl868	312	9	and	and	CC
hvd.rsl868	312	10	dredge	dredge	VB
hvd.rsl868	312	11	it	-PRON-	PRP
hvd.rsl868	312	12	lightly	lightly	RB
hvd.rsl868	312	13	with	with	IN
hvd.rsl868	312	14	flour	flour	NN
hvd.rsl868	312	15	,	,	,
hvd.rsl868	312	16	while	while	IN
hvd.rsl868	312	17	you	-PRON-	PRP
hvd.rsl868	312	18	fry	fry	VBP
hvd.rsl868	312	19	a	a	DT
hvd.rsl868	312	20	minced	mince	VBN
hvd.rsl868	312	21	onion	onion	NN
hvd.rsl868	312	22	in	in	IN
hvd.rsl868	312	23	two	two	CD
hvd.rsl868	312	24	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	312	25	of	of	IN
hvd.rsl868	312	26	butter	butter	NN
hvd.rsl868	312	27	.	.	.
hvd.rsl868	313	1	Lay	lay	VB
hvd.rsl868	313	2	the	the	DT
hvd.rsl868	313	3	chicken	chicken	NN
hvd.rsl868	313	4	in	in	IN
hvd.rsl868	313	5	the	the	DT
hvd.rsl868	313	6	butter	butter	NN
hvd.rsl868	313	7	and	and	CC
hvd.rsl868	313	8	onion	onion	NN
hvd.rsl868	313	9	,	,	,
hvd.rsl868	313	10	cooking	cook	VBG
hvd.rsl868	313	11	for	for	IN
hvd.rsl868	313	12	20	20	CD
hvd.rsl868	313	13	minutes	minute	NNS
hvd.rsl868	313	14	,	,	,
hvd.rsl868	313	15	so	so	IN
hvd.rsl868	313	16	it	-PRON-	PRP
hvd.rsl868	313	17	will	will	MD
hvd.rsl868	313	18	be	be	VB
hvd.rsl868	313	19	evenly	evenly	RB
hvd.rsl868	313	20	and	and	CC
hvd.rsl868	313	21	thoroughly	thoroughly	RB
hvd.rsl868	313	22	done	do	VBN
hvd.rsl868	313	23	.	.	.
hvd.rsl868	314	1	Take	take	VB
hvd.rsl868	314	2	up	up	RP
hvd.rsl868	314	3	the	the	DT
hvd.rsl868	314	4	chicken	chicken	NN
hvd.rsl868	314	5	and	and	CC
hvd.rsl868	314	6	stir	stir	VB
hvd.rsl868	314	7	in	in	IN
hvd.rsl868	314	8	an	an	DT
hvd.rsl868	314	9	even	even	JJ
hvd.rsl868	314	10	teaspoonful	teaspoonful	NN
hvd.rsl868	314	11	of	of	IN
hvd.rsl868	314	12	salt	salt	NN
hvd.rsl868	314	13	and	and	CC
hvd.rsl868	314	14	a	a	DT
hvd.rsl868	314	15	very	very	RB
hvd.rsl868	314	16	scant	scant	JJ
hvd.rsl868	314	17	teaspoonful	teaspoonful	NN
hvd.rsl868	314	18	of	of	IN
hvd.rsl868	314	19	paprika	paprika	NN
hvd.rsl868	314	20	,	,	,
hvd.rsl868	314	21	or	or	CC
hvd.rsl868	314	22	half	half	PDT
hvd.rsl868	314	23	a	a	DT
hvd.rsl868	314	24	scant	scant	JJ
hvd.rsl868	314	25	teaspoonful	teaspoonful	NN
hvd.rsl868	314	26	of	of	IN
hvd.rsl868	314	27	good	good	JJ
hvd.rsl868	314	28	mild	mild	JJ
hvd.rsl868	314	29	cayenne	cayenne	NN
hvd.rsl868	314	30	pepper	pepper	NN
hvd.rsl868	314	31	of	of	IN
hvd.rsl868	314	32	any	any	DT
hvd.rsl868	314	33	kind	kind	NN
hvd.rsl868	314	34	.	.	.
hvd.rsl868	315	1	Add	add	VB
hvd.rsl868	315	2	last	last	JJ
hvd.rsl868	315	3	of	of	IN
hvd.rsl868	315	4	all	all	PDT
hvd.rsl868	315	5	a	a	DT
hvd.rsl868	315	6	cupful	cupful	NN
hvd.rsl868	315	7	of	of	IN
hvd.rsl868	315	8	rich	rich	JJ
hvd.rsl868	315	9	cream	cream	NN
hvd.rsl868	315	10	.	.	.
hvd.rsl868	316	1	Make	make	VB
hvd.rsl868	316	2	some	some	DT
hvd.rsl868	316	3	dumplings	dumpling	NNS
hvd.rsl868	316	4	of	of	IN
hvd.rsl868	316	5	a	a	DT
hvd.rsl868	316	6	pint	pint	NN
hvd.rsl868	316	7	of	of	IN
hvd.rsl868	316	8	sifted	sift	VBN
hvd.rsl868	316	9	flour	flour	NN
hvd.rsl868	316	10	,	,	,
hvd.rsl868	316	11	two	two	CD
hvd.rsl868	316	12	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	316	13	of	of	IN
hvd.rsl868	316	14	baking	baking	NN
hvd.rsl868	316	15	powder	powder	NN
hvd.rsl868	316	16	,	,	,
hvd.rsl868	316	17	a	a	DT
hvd.rsl868	316	18	saltspoonful	saltspoonful	NN
hvd.rsl868	316	19	of	of	IN
hvd.rsl868	316	20	salt	salt	NN
hvd.rsl868	316	21	and	and	CC
hvd.rsl868	316	22	butter	butter	VB
hvd.rsl868	316	23	the	the	DT
hvd.rsl868	316	24	size	size	NN
hvd.rsl868	316	25	of	of	IN
hvd.rsl868	316	26	half	half	PDT
hvd.rsl868	316	27	an	an	DT
hvd.rsl868	316	28	egg	egg	NN
hvd.rsl868	316	29	;	;	:
hvd.rsl868	316	30	moisten	moisten	VB
hvd.rsl868	316	31	the	the	DT
hvd.rsl868	316	32	dumplings	dumpling	NNS
hvd.rsl868	316	33	with	with	IN
hvd.rsl868	316	34	a	a	DT
hvd.rsl868	316	35	cupful	cupful	NN
hvd.rsl868	316	36	of	of	IN
hvd.rsl868	316	37	milk	milk	NN
hvd.rsl868	316	38	,	,	,
hvd.rsl868	316	39	and	and	CC
hvd.rsl868	316	40	drop	drop	VB
hvd.rsl868	316	41	them	-PRON-	PRP
hvd.rsl868	316	42	over	over	IN
hvd.rsl868	316	43	the	the	DT
hvd.rsl868	316	44	sauce	sauce	NN
hvd.rsl868	316	45	.	.	.
hvd.rsl868	317	1	Let	let	VB
hvd.rsl868	317	2	them	-PRON-	PRP
hvd.rsl868	317	3	cook	cook	VB
hvd.rsl868	317	4	well	well	RB
hvd.rsl868	317	5	,	,	,
hvd.rsl868	317	6	covered	cover	VBN
hvd.rsl868	317	7	for	for	IN
hvd.rsl868	317	8	50	50	CD
hvd.rsl868	317	9	minutes	minute	NNS
hvd.rsl868	317	10	,	,	,
hvd.rsl868	317	11	when	when	WRB
hvd.rsl868	317	12	they	-PRON-	PRP
hvd.rsl868	317	13	will	will	MD
hvd.rsl868	317	14	be	be	VB
hvd.rsl868	317	15	well	well	RB
hvd.rsl868	317	16	puffed	puff	VBN
hvd.rsl868	317	17	up	up	RP
hvd.rsl868	317	18	and	and	CC
hvd.rsl868	317	19	light	light	NN
hvd.rsl868	317	20	.	.	.
hvd.rsl868	318	1	Pour	pour	VB
hvd.rsl868	318	2	the	the	DT
hvd.rsl868	318	3	sauce	sauce	NN
hvd.rsl868	318	4	around	around	IN
hvd.rsl868	318	5	the	the	DT
hvd.rsl868	318	6	chicken	chicken	NN
hvd.rsl868	318	7	and	and	CC
hvd.rsl868	318	8	make	make	VB
hvd.rsl868	318	9	a	a	DT
hvd.rsl868	318	10	circle	circle	NN
hvd.rsl868	318	11	of	of	IN
hvd.rsl868	318	12	the	the	DT
hvd.rsl868	318	13	dumplings	dumpling	NNS
hvd.rsl868	318	14	.	.	.
hvd.rsl868	319	1	If	if	IN
hvd.rsl868	319	2	the	the	DT
hvd.rsl868	319	3	dumplings	dumpling	NNS
hvd.rsl868	319	4	are	be	VBP
hvd.rsl868	319	5	steamed	steam	VBN
hvd.rsl868	319	6	over	over	IN
hvd.rsl868	319	7	the	the	DT
hvd.rsl868	319	8	cream	cream	NN
hvd.rsl868	319	9	sauce	sauce	NN
hvd.rsl868	319	10	so	so	IN
hvd.rsl868	319	11	they	-PRON-	PRP
hvd.rsl868	319	12	do	do	VBP
hvd.rsl868	319	13	not	not	RB
hvd.rsl868	319	14	sink	sink	VB
hvd.rsl868	319	15	into	into	IN
hvd.rsl868	319	16	it	-PRON-	PRP
hvd.rsl868	319	17	they	-PRON-	PRP
hvd.rsl868	319	18	will	will	MD
hvd.rsl868	319	19	be	be	VB
hvd.rsl868	319	20	lighter	light	JJR
hvd.rsl868	319	21	.	.	.
hvd.rsl868	320	1	Panned	pan	VBN
hvd.rsl868	320	2	Fowl	Fowl	NNP
hvd.rsl868	320	3	with	with	IN
hvd.rsl868	320	4	Oysters.—Cut	Oysters.—Cut	NFP
hvd.rsl868	320	5	the	the	DT
hvd.rsl868	320	6	fowl	fowl	NN
hvd.rsl868	320	7	into	into	IN
hvd.rsl868	320	8	pieces	piece	NNS
hvd.rsl868	320	9	suitable	suitable	JJ
hvd.rsl868	320	10	for	for	IN
hvd.rsl868	320	11	serving	serve	VBG
hvd.rsl868	320	12	;	;	:
hvd.rsl868	320	13	lay	lay	VB
hvd.rsl868	320	14	them	-PRON-	PRP
hvd.rsl868	320	15	in	in	IN
hvd.rsl868	320	16	a	a	DT
hvd.rsl868	320	17	baking	baking	NN
hvd.rsl868	320	18	dish	dish	NN
hvd.rsl868	320	19	,	,	,
hvd.rsl868	320	20	flesh	flesh	NN
hvd.rsl868	320	21	side	side	VB
hvd.rsl868	320	22	down	down	RB
hvd.rsl868	320	23	;	;	:
hvd.rsl868	320	24	season	season	NN
hvd.rsl868	320	25	with	with	IN
hvd.rsl868	320	26	a	a	DT
hvd.rsl868	320	27	tea-	tea-	JJ
hvd.rsl868	320	28	spoonful	spoonful	NN
hvd.rsl868	320	29	of	of	IN
hvd.rsl868	320	30	salt	salt	NN
hvd.rsl868	320	31	,	,	,
hvd.rsl868	320	32	a	a	DT
hvd.rsl868	320	33	fourth	fourth	JJ
hvd.rsl868	320	34	of	of	IN
hvd.rsl868	320	35	a	a	DT
hvd.rsl868	320	36	teaspoonful	teaspoonful	NN
hvd.rsl868	320	37	of	of	IN
hvd.rsl868	320	38	pepper	pepper	NN
hvd.rsl868	320	39	and	and	CC
hvd.rsl868	320	40	cover	cover	VB
hvd.rsl868	320	41	with	with	IN
hvd.rsl868	320	42	thin	thin	JJ
hvd.rsl868	320	43	slices	slice	NNS
hvd.rsl868	320	44	of	of	IN
hvd.rsl868	320	45	salt	salt	NN
hvd.rsl868	320	46	pork	pork	NN
hvd.rsl868	320	47	.	.	.
hvd.rsl868	321	1	Put	put	VB
hvd.rsl868	321	2	one	one	CD
hvd.rsl868	321	3	cupful	cupful	NN
hvd.rsl868	321	4	of	of	IN
hvd.rsl868	321	5	boiling	boil	VBG
hvd.rsl868	321	6	water	water	NN
hvd.rsl868	321	7	in	in	IN
hvd.rsl868	321	8	the	the	DT
hvd.rsl868	321	9	pan	pan	NN
hvd.rsl868	321	10	,	,	,
hvd.rsl868	321	11	cover	cover	VBP
hvd.rsl868	321	12	closely	closely	RB
hvd.rsl868	321	13	and	and	CC
hvd.rsl868	321	14	bake	bake	VB
hvd.rsl868	321	15	in	in	RP
hvd.rsl868	321	16	a	a	DT
hvd.rsl868	321	17	hot	hot	JJ
hvd.rsl868	321	18	oven	oven	NN
hvd.rsl868	321	19	half	half	PDT
hvd.rsl868	321	20	an	an	DT
hvd.rsl868	321	21	hour	hour	NN
hvd.rsl868	321	22	(	(	-LRB-
hvd.rsl868	321	23	for	for	IN
hvd.rsl868	321	24	young	young	JJ
hvd.rsl868	321	25	chickens	chicken	NNS
hvd.rsl868	321	26	)	)	-RRB-
hvd.rsl868	321	27	.	.	.
hvd.rsl868	322	1	Remove	remove	VB
hvd.rsl868	322	2	the	the	DT
hvd.rsl868	322	3	cover	cover	NN
hvd.rsl868	322	4	,	,	,
hvd.rsl868	322	5	and	and	CC
hvd.rsl868	322	6	baste	baste	VB
hvd.rsl868	322	7	every	every	DT
hvd.rsl868	322	8	10	10	CD
hvd.rsl868	322	9	minutes	minute	NNS
hvd.rsl868	322	10	for	for	IN
hvd.rsl868	322	11	another	another	DT
hvd.rsl868	322	12	half	half	JJ
hvd.rsl868	322	13	hour	hour	NN
hvd.rsl868	322	14	,	,	,
hvd.rsl868	322	15	turning	turn	VBG
hvd.rsl868	322	16	the	the	DT
hvd.rsl868	322	17	pieces	piece	NNS
hvd.rsl868	322	18	so	so	IN
hvd.rsl868	322	19	they	-PRON-	PRP
hvd.rsl868	322	20	will	will	MD
hvd.rsl868	322	21	brown	brown	VB
hvd.rsl868	322	22	.	.	.
hvd.rsl868	323	1	Remove	remove	VB
hvd.rsl868	323	2	to	to	IN
hvd.rsl868	323	3	a	a	DT
hvd.rsl868	323	4	hot	hot	JJ
hvd.rsl868	323	5	platter	platter	NN
hvd.rsl868	323	6	,	,	,
hvd.rsl868	323	7	add	add	VB
hvd.rsl868	323	8	half	half	PDT
hvd.rsl868	323	9	a	a	DT
hvd.rsl868	323	10	cupful	cupful	NN
hvd.rsl868	323	11	of	of	IN
hvd.rsl868	323	12	rich	rich	JJ
hvd.rsl868	323	13	milk	milk	NN
hvd.rsl868	323	14	or	or	CC
hvd.rsl868	323	15	cream	cream	NN
hvd.rsl868	323	16	to	to	IN
hvd.rsl868	323	17	the	the	DT
hvd.rsl868	323	18	gravy	gravy	NN
hvd.rsl868	323	19	in	in	IN
hvd.rsl868	323	20	the	the	DT
hvd.rsl868	323	21	pan	pan	NN
hvd.rsl868	323	22	,	,	,
hvd.rsl868	323	23	first	first	RB
hvd.rsl868	323	24	skimming	skim	VBG
hvd.rsl868	323	25	off	off	RP
hvd.rsl868	323	26	all	all	DT
hvd.rsl868	323	27	fat	fat	NN
hvd.rsl868	323	28	;	;	:
hvd.rsl868	323	29	THE	the	DT
hvd.rsl868	323	30	RURAL	rural	JJ
hvd.rsl868	323	31	COOK	COOK	NNP
hvd.rsl868	323	32	BOOK	book	NN
hvd.rsl868	323	33	.	.	.
hvd.rsl868	324	1	27	27	CD
hvd.rsl868	324	2	place	place	NN
hvd.rsl868	324	3	on	on	IN
hvd.rsl868	324	4	the	the	DT
hvd.rsl868	324	5	top	top	NN
hvd.rsl868	324	6	of	of	IN
hvd.rsl868	324	7	the	the	DT
hvd.rsl868	324	8	range	range	NN
hvd.rsl868	324	9	and	and	CC
hvd.rsl868	324	10	stir	stir	VB
hvd.rsl868	324	11	in	in	IN
hvd.rsl868	324	12	a	a	DT
hvd.rsl868	324	13	tablespoonful	tablespoonful	NN
hvd.rsl868	324	14	of	of	IN
hvd.rsl868	324	15	flour	flour	NN
hvd.rsl868	324	16	and	and	CC
hvd.rsl868	324	17	same	same	JJ
hvd.rsl868	324	18	of	of	IN
hvd.rsl868	324	19	butter	butter	NN
hvd.rsl868	324	20	blended	blend	VBN
hvd.rsl868	324	21	together	together	RB
hvd.rsl868	324	22	;	;	:
hvd.rsl868	324	23	when	when	WRB
hvd.rsl868	324	24	it	-PRON-	PRP
hvd.rsl868	324	25	boils	boil	VBZ
hvd.rsl868	324	26	add	add	VBP
hvd.rsl868	324	27	a	a	DT
hvd.rsl868	324	28	cupful	cupful	NN
hvd.rsl868	324	29	of	of	IN
hvd.rsl868	324	30	well	well	RB
hvd.rsl868	324	31	-	-	HYPH
hvd.rsl868	324	32	washed	wash	VBN
hvd.rsl868	324	33	(	(	-LRB-
hvd.rsl868	324	34	and	and	CC
hvd.rsl868	324	35	cleaned	clean	VBN
hvd.rsl868	324	36	from	from	IN
hvd.rsl868	324	37	shells	shell	NNS
hvd.rsl868	324	38	)	)	-RRB-
hvd.rsl868	324	39	oysters	oyster	NNS
hvd.rsl868	324	40	;	;	:
hvd.rsl868	324	41	watch	watch	VB
hvd.rsl868	324	42	carefully	carefully	RB
hvd.rsl868	324	43	and	and	CC
hvd.rsl868	324	44	as	as	RB
hvd.rsl868	324	45	soon	soon	RB
hvd.rsl868	324	46	as	as	IN
hvd.rsl868	324	47	the	the	DT
hvd.rsl868	324	48	oysters	oyster	NNS
hvd.rsl868	324	49	are	be	VBP
hvd.rsl868	324	50	plump	plump	JJ
hvd.rsl868	324	51	remove	remove	VB
hvd.rsl868	324	52	them	-PRON-	PRP
hvd.rsl868	324	53	from	from	IN
hvd.rsl868	324	54	the	the	DT
hvd.rsl868	324	55	fire	fire	NN
hvd.rsl868	324	56	;	;	:
hvd.rsl868	324	57	add	add	VB
hvd.rsl868	324	58	a	a	DT
hvd.rsl868	324	59	teaspoonful	teaspoonful	NN
hvd.rsl868	324	60	of	of	IN
hvd.rsl868	324	61	finely	finely	RB
hvd.rsl868	324	62	-	-	HYPH
hvd.rsl868	324	63	chopped	chop	VBN
hvd.rsl868	324	64	parsley	parsley	NN
hvd.rsl868	324	65	and	and	CC
hvd.rsl868	324	66	a	a	DT
hvd.rsl868	324	67	tablespoonful	tablespoonful	NN
hvd.rsl868	324	68	of	of	IN
hvd.rsl868	324	69	lemon	lemon	NN
hvd.rsl868	324	70	juice	juice	NN
hvd.rsl868	324	71	.	.	.
hvd.rsl868	325	1	Pour	pour	VB
hvd.rsl868	325	2	around	around	IN
hvd.rsl868	325	3	the	the	DT
hvd.rsl868	325	4	fowl	fowl	NN
hvd.rsl868	325	5	;	;	:
hvd.rsl868	325	6	garnish	garnish	VB
hvd.rsl868	325	7	with	with	IN
hvd.rsl868	325	8	celery	celery	NN
hvd.rsl868	325	9	tips	tip	NNS
hvd.rsl868	325	10	.	.	.
hvd.rsl868	326	1	An	an	DT
hvd.rsl868	326	2	old	old	JJ
hvd.rsl868	326	3	fowl	fowl	NN
hvd.rsl868	326	4	will	will	MD
hvd.rsl868	326	5	require	require	VB
hvd.rsl868	326	6	longer	long	JJR
hvd.rsl868	326	7	cooking	cook	VBG
hvd.rsl868	326	8	.	.	.
hvd.rsl868	327	1	Chicken	Chicken	NNP
hvd.rsl868	327	2	Pie	Pie	NNP
hvd.rsl868	327	3	,	,	,
hvd.rsl868	327	4	Southern	Southern	NNP
hvd.rsl868	327	5	Style.—Select	Style.—Select	NNP
hvd.rsl868	327	6	a	a	DT
hvd.rsl868	327	7	fowl	fowl	NN
hvd.rsl868	327	8	weighing	weigh	VBG
hvd.rsl868	327	9	four	four	CD
hvd.rsl868	327	10	or	or	CC
hvd.rsl868	327	11	five	five	CD
hvd.rsl868	327	12	pounds	pound	NNS
hvd.rsl868	327	13	;	;	:
hvd.rsl868	327	14	clean	clean	JJ
hvd.rsl868	327	15	carefully	carefully	RB
hvd.rsl868	327	16	,	,	,
hvd.rsl868	327	17	singe	singe	VB
hvd.rsl868	327	18	and	and	CC
hvd.rsl868	327	19	put	put	VBD
hvd.rsl868	327	20	it	-PRON-	PRP
hvd.rsl868	327	21	on	on	RP
hvd.rsl868	327	22	in	in	IN
hvd.rsl868	327	23	boiling	boil	VBG
hvd.rsl868	327	24	water	water	NN
hvd.rsl868	327	25	enough	enough	RB
hvd.rsl868	327	26	to	to	TO
hvd.rsl868	327	27	cover	cover	VB
hvd.rsl868	327	28	it	-PRON-	PRP
hvd.rsl868	327	29	,	,	,
hvd.rsl868	327	30	and	and	CC
hvd.rsl868	327	31	let	let	VB
hvd.rsl868	327	32	it	-PRON-	PRP
hvd.rsl868	327	33	simmer	simmer	VB
hvd.rsl868	327	34	gently	gently	RB
hvd.rsl868	327	35	until	until	IN
hvd.rsl868	327	36	it	-PRON-	PRP
hvd.rsl868	327	37	begins	begin	VBZ
hvd.rsl868	327	38	to	to	TO
hvd.rsl868	327	39	grow	grow	VB
hvd.rsl868	327	40	tender	tender	JJ
hvd.rsl868	327	41	.	.	.
hvd.rsl868	328	1	Save	save	VB
hvd.rsl868	328	2	this	this	DT
hvd.rsl868	328	3	broth	broth	NN
hvd.rsl868	328	4	with	with	IN
hvd.rsl868	328	5	the	the	DT
hvd.rsl868	328	6	giblets	giblet	NNS
hvd.rsl868	328	7	.	.	.
hvd.rsl868	329	1	Now	now	RB
hvd.rsl868	329	2	cut	cut	VB
hvd.rsl868	329	3	the	the	DT
hvd.rsl868	329	4	chicken	chicken	NN
hvd.rsl868	329	5	in	in	IN
hvd.rsl868	329	6	small	small	JJ
hvd.rsl868	329	7	pieces	piece	NNS
hvd.rsl868	329	8	;	;	:
hvd.rsl868	329	9	slice	slice	VB
hvd.rsl868	329	10	a	a	DT
hvd.rsl868	329	11	quarter	quarter	NN
hvd.rsl868	329	12	of	of	IN
hvd.rsl868	329	13	a	a	DT
hvd.rsl868	329	14	pound	pound	NN
hvd.rsl868	329	15	of	of	IN
hvd.rsl868	329	16	fat	fat	JJ
hvd.rsl868	329	17	pork	pork	NN
hvd.rsl868	329	18	very	very	RB
hvd.rsl868	329	19	thin	thin	JJ
hvd.rsl868	329	20	and	and	CC
hvd.rsl868	329	21	fry	fry	VB
hvd.rsl868	329	22	it	-PRON-	PRP
hvd.rsl868	329	23	with	with	IN
hvd.rsl868	329	24	the	the	DT
hvd.rsl868	329	25	chicken	chicken	NN
hvd.rsl868	329	26	until	until	IN
hvd.rsl868	329	27	it	-PRON-	PRP
hvd.rsl868	329	28	'	'	``
hvd.rsl868	329	29	is	be	VBZ
hvd.rsl868	329	30	brown	brown	JJ
hvd.rsl868	329	31	.	.	.
hvd.rsl868	330	1	After	after	IN
hvd.rsl868	330	2	the	the	DT
hvd.rsl868	330	3	chicken	chicken	NN
hvd.rsl868	330	4	and	and	CC
hvd.rsl868	330	5	pork	pork	NN
hvd.rsl868	330	6	are	be	VBP
hvd.rsl868	330	7	fried	fry	VBN
hvd.rsl868	330	8	take	take	VBP
hvd.rsl868	330	9	them	-PRON-	PRP
hvd.rsl868	330	10	up	up	RP
hvd.rsl868	330	11	and	and	CC
hvd.rsl868	330	12	stir	stir	VB
hvd.rsl868	330	13	into	into	IN
hvd.rsl868	330	14	the	the	DT
hvd.rsl868	330	15	pan	pan	NN
hvd.rsl868	330	16	in	in	IN
hvd.rsl868	330	17	which	which	WDT
hvd.rsl868	330	18	they	-PRON-	PRP
hvd.rsl868	330	19	were	be	VBD
hvd.rsl868	330	20	cooked	cook	VBN
hvd.rsl868	330	21	a	a	DT
hvd.rsl868	330	22	tablespoonful	tablespoonful	NN
hvd.rsl868	330	23	of	of	IN
hvd.rsl868	330	24	flour	flour	NN
hvd.rsl868	330	25	.	.	.
hvd.rsl868	331	1	Stir	stir	VB
hvd.rsl868	331	2	it	-PRON-	PRP
hvd.rsl868	331	3	over	over	IN
hvd.rsl868	331	4	the	the	DT
hvd.rsl868	331	5	fire	fire	NN
hvd.rsl868	331	6	until	until	IN
hvd.rsl868	331	7	brown	brown	NNP
hvd.rsl868	331	8	;	;	:
hvd.rsl868	331	9	then	then	RB
hvd.rsl868	331	10	add	add	VB
hvd.rsl868	331	11	a	a	DT
hvd.rsl868	331	12	pint	pint	NN
hvd.rsl868	331	13	of	of	IN
hvd.rsl868	331	14	the	the	DT
hvd.rsl868	331	15	chicken	chicken	NN
hvd.rsl868	331	16	broth	broth	NN
hvd.rsl868	331	17	,	,	,
hvd.rsl868	331	18	a	a	DT
hvd.rsl868	331	19	teaspoonful	teaspoonful	NN
hvd.rsl868	331	20	of	of	IN
hvd.rsl868	331	21	salt	salt	NN
hvd.rsl868	331	22	,	,	,
hvd.rsl868	331	23	quarter	quarter	NN
hvd.rsl868	331	24	of	of	IN
hvd.rsl868	331	25	a	a	DT
hvd.rsl868	331	26	teaspoonful	teaspoonful	NN
hvd.rsl868	331	27	of	of	IN
hvd.rsl868	331	28	pepper	pepper	NN
hvd.rsl868	331	29	.	.	.
hvd.rsl868	332	1	Stir	stir	VB
hvd.rsl868	332	2	this	this	DT
hvd.rsl868	332	3	gravy	gravy	NN
hvd.rsl868	332	4	until	until	IN
hvd.rsl868	332	5	it	-PRON-	PRP
hvd.rsl868	332	6	has	have	VBZ
hvd.rsl868	332	7	boiled	boil	VBN
hvd.rsl868	332	8	two	two	CD
hvd.rsl868	332	9	minutes	minute	NNS
hvd.rsl868	332	10	and	and	CC
hvd.rsl868	332	11	use	use	VB
hvd.rsl868	332	12	it	-PRON-	PRP
hvd.rsl868	332	13	for	for	IN
hvd.rsl868	332	14	pie	pie	NN
hvd.rsl868	332	15	.	.	.
hvd.rsl868	333	1	To	to	TO
hvd.rsl868	333	2	make	make	VB
hvd.rsl868	333	3	the	the	DT
hvd.rsl868	333	4	crust	crust	NN
hvd.rsl868	333	5	:	:	:
hvd.rsl868	333	6	Mix	mix	VB
hvd.rsl868	333	7	together	together	RB
hvd.rsl868	333	8	in	in	IN
hvd.rsl868	333	9	a	a	DT
hvd.rsl868	333	10	bowl	bowl	NN
hvd.rsl868	333	11	with	with	IN
hvd.rsl868	333	12	a	a	DT
hvd.rsl868	333	13	knife	knife	NN
hvd.rsl868	333	14	one	one	CD
hvd.rsl868	333	15	pound	pound	NN
hvd.rsl868	333	16	of	of	IN
hvd.rsl868	333	17	flour	flour	NN
hvd.rsl868	333	18	,	,	,
hvd.rsl868	333	19	one	one	CD
hvd.rsl868	333	20	teaspoonful	teaspoonful	NN
hvd.rsl868	333	21	of	of	IN
hvd.rsl868	333	22	salt	salt	NN
hvd.rsl868	333	23	,	,	,
hvd.rsl868	333	24	two	two	CD
hvd.rsl868	333	25	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	333	26	of	of	IN
hvd.rsl868	333	27	butter	butter	NN
hvd.rsl868	333	28	,	,	,
hvd.rsl868	333	29	and	and	CC
hvd.rsl868	333	30	just	just	RB
hvd.rsl868	333	31	enough	enough	JJ
hvd.rsl868	333	32	cold	cold	JJ
hvd.rsl868	333	33	water	water	NN
hvd.rsl868	333	34	to	to	TO
hvd.rsl868	333	35	hold	hold	VB
hvd.rsl868	333	36	it	-PRON-	PRP
hvd.rsl868	333	37	together	together	RB
hvd.rsl868	333	38	.	.	.
hvd.rsl868	334	1	Roll	roll	VB
hvd.rsl868	334	2	it	-PRON-	PRP
hvd.rsl868	334	3	out	out	RP
hvd.rsl868	334	4	about	about	IN
hvd.rsl868	334	5	an	an	DT
hvd.rsl868	334	6	inch	inch	NN
hvd.rsl868	334	7	thick	thick	JJ
hvd.rsl868	334	8	;	;	:
hvd.rsl868	334	9	cut	cut	VB
hvd.rsl868	334	10	a	a	DT
hvd.rsl868	334	11	quarter	quarter	NN
hvd.rsl868	334	12	of	of	IN
hvd.rsl868	334	13	a	a	DT
hvd.rsl868	334	14	pound	pound	NN
hvd.rsl868	334	15	of	of	IN
hvd.rsl868	334	16	butter	butter	NN
hvd.rsl868	334	17	in	in	IN
hvd.rsl868	334	18	large	large	JJ
hvd.rsl868	334	19	slices	slice	NNS
hvd.rsl868	334	20	,	,	,
hvd.rsl868	334	21	and	and	CC
hvd.rsl868	334	22	lay	lie	VBD
hvd.rsl868	334	23	it	-PRON-	PRP
hvd.rsl868	334	24	all	all	DT
hvd.rsl868	334	25	over	over	IN
hvd.rsl868	334	26	the	the	DT
hvd.rsl868	334	27	paste	paste	NN
hvd.rsl868	334	28	;	;	:
hvd.rsl868	334	29	fold	fold	VB
hvd.rsl868	334	30	it	-PRON-	PRP
hvd.rsl868	334	31	up	up	RP
hvd.rsl868	334	32	and	and	CC
hvd.rsl868	334	33	wrap	wrap	VB
hvd.rsl868	334	34	in	in	RP
hvd.rsl868	334	35	a	a	DT
hvd.rsl868	334	36	floured	floured	JJ
hvd.rsl868	334	37	'	'	''
hvd.rsl868	334	38	towel	towel	NN
hvd.rsl868	334	39	and	and	CC
hvd.rsl868	334	40	put	put	VBD
hvd.rsl868	334	41	in	in	IN
hvd.rsl868	334	42	the	the	DT
hvd.rsl868	334	43	ice	ice	NN
hvd.rsl868	334	44	box	box	NN
hvd.rsl868	334	45	for	for	IN
hvd.rsl868	334	46	half	half	PDT
hvd.rsl868	334	47	an	an	DT
hvd.rsl868	334	48	hour	hour	NN
hvd.rsl868	334	49	.	.	.
hvd.rsl868	335	1	Roll	roll	VB
hvd.rsl868	335	2	it	-PRON-	PRP
hvd.rsl868	335	3	out	out	RP
hvd.rsl868	335	4	,	,	,
hvd.rsl868	335	5	repeating	repeat	VBG
hvd.rsl868	335	6	same	same	JJ
hvd.rsl868	335	7	with	with	IN
hvd.rsl868	335	8	another	another	DT
hvd.rsl868	335	9	quarter	quarter	NN
hvd.rsl868	335	10	of	of	IN
hvd.rsl868	335	11	a	a	DT
hvd.rsl868	335	12	pound	pound	NN
hvd.rsl868	335	13	of	of	IN
hvd.rsl868	335	14	butter	butter	NN
hvd.rsl868	335	15	;	;	:
hvd.rsl868	335	16	roll	roll	VB
hvd.rsl868	335	17	it	-PRON-	PRP
hvd.rsl868	335	18	to	to	IN
hvd.rsl868	335	19	a	a	DT
hvd.rsl868	335	20	thickness	thickness	NN
hvd.rsl868	335	21	of	of	IN
hvd.rsl868	335	22	half	half	PDT
hvd.rsl868	335	23	an	an	DT
hvd.rsl868	335	24	inch	inch	NN
hvd.rsl868	335	25	,	,	,
hvd.rsl868	335	26	fold	fold	VB
hvd.rsl868	335	27	it	-PRON-	PRP
hvd.rsl868	335	28	in	in	IN
hvd.rsl868	335	29	three	three	CD
hvd.rsl868	335	30	thicknesses	thickness	NNS
hvd.rsl868	335	31	and	and	CC
hvd.rsl868	335	32	roll	roll	VB
hvd.rsl868	335	33	it	-PRON-	PRP
hvd.rsl868	335	34	out	out	RP
hvd.rsl868	335	35	again	again	RB
hvd.rsl868	335	36	.	.	.
hvd.rsl868	336	1	If	if	IN
hvd.rsl868	336	2	the	the	DT
hvd.rsl868	336	3	butter	butter	NN
hvd.rsl868	336	4	breaks	break	VBZ
hvd.rsl868	336	5	through	through	RP
hvd.rsl868	336	6	,	,	,
hvd.rsl868	336	7	fold	fold	VB
hvd.rsl868	336	8	it	-PRON-	PRP
hvd.rsl868	336	9	again	again	RB
hvd.rsl868	336	10	in	in	IN
hvd.rsl868	336	11	a	a	DT
hvd.rsl868	336	12	towel	towel	NN
hvd.rsl868	336	13	and	and	CC
hvd.rsl868	336	14	cool	cool	JJ
hvd.rsl868	336	15	for	for	IN
hvd.rsl868	336	16	half	half	PDT
hvd.rsl868	336	17	an	an	DT
hvd.rsl868	336	18	hour	hour	NN
hvd.rsl868	336	19	before	before	IN
hvd.rsl868	336	20	using	use	VBG
hvd.rsl868	336	21	.	.	.
hvd.rsl868	337	1	Line	line	VB
hvd.rsl868	337	2	a	a	DT
hvd.rsl868	337	3	deep	deep	JJ
hvd.rsl868	337	4	dish	dish	NN
hvd.rsl868	337	5	;	;	:
hvd.rsl868	337	6	then	then	RB
hvd.rsl868	337	7	put	put	VB
hvd.rsl868	337	8	in	in	RP
hvd.rsl868	337	9	alternate	alternate	JJ
hvd.rsl868	337	10	layers	layer	NNS
hvd.rsl868	337	11	of	of	IN
hvd.rsl868	337	12	chicken	chicken	NN
hvd.rsl868	337	13	,	,	,
hvd.rsl868	337	14	pork	pork	NN
hvd.rsl868	337	15	and	and	CC
hvd.rsl868	337	16	sliced	slice	VBN
hvd.rsl868	337	17	raw	raw	JJ
hvd.rsl868	337	18	potatoes	potato	NNS
hvd.rsl868	337	19	;	;	,
hvd.rsl868	337	20	pour	pour	VB
hvd.rsl868	337	21	in	in	RP
hvd.rsl868	337	22	as	as	RB
hvd.rsl868	337	23	much	much	JJ
hvd.rsl868	337	24	gravy	gravy	NN
hvd.rsl868	337	25	as	as	IN
hvd.rsl868	337	26	the	the	DT
hvd.rsl868	337	27	dish	dish	NN
hvd.rsl868	337	28	will	will	MD
hvd.rsl868	337	29	hold	hold	VB
hvd.rsl868	337	30	.	.	.
hvd.rsl868	338	1	Sprinkle	sprinkle	VB
hvd.rsl868	338	2	with	with	IN
hvd.rsl868	338	3	a	a	DT
hvd.rsl868	338	4	little	little	JJ
hvd.rsl868	338	5	chopped	chop	VBN
hvd.rsl868	338	6	parsley	parsley	NN
hvd.rsl868	338	7	,	,	,
hvd.rsl868	338	8	a	a	DT
hvd.rsl868	338	9	dash	dash	NN
hvd.rsl868	338	10	more	more	JJR
hvd.rsl868	338	11	pepper	pepper	NN
hvd.rsl868	338	12	and	and	CC
hvd.rsl868	338	13	salt	salt	NN
hvd.rsl868	338	14	,	,	,
hvd.rsl868	338	15	and	and	CC
hvd.rsl868	338	16	cover	cover	VBP
hvd.rsl868	338	17	with	with	IN
hvd.rsl868	338	18	a	a	DT
hvd.rsl868	338	19	top	top	JJ
hvd.rsl868	338	20	crust	crust	NN
hvd.rsl868	338	21	,	,	,
hvd.rsl868	338	22	wetting	wet	VBG
hvd.rsl868	338	23	the	the	DT
hvd.rsl868	338	24	edges	edge	NNS
hvd.rsl868	338	25	to	to	TO
hvd.rsl868	338	26	make	make	VB
hvd.rsl868	338	27	them	-PRON-	PRP
hvd.rsl868	338	28	adhere	adhere	VB
hvd.rsl868	338	29	.	.	.
hvd.rsl868	339	1	Cut	cut	VB
hvd.rsl868	339	2	a	a	DT
hvd.rsl868	339	3	hole	hole	NN
hvd.rsl868	339	4	in	in	IN
hvd.rsl868	339	5	the	the	DT
hvd.rsl868	339	6	top	top	NN
hvd.rsl868	339	7	to	to	TO
hvd.rsl868	339	8	allow	allow	VB
hvd.rsl868	339	9	the	the	DT
hvd.rsl868	339	10	steam	steam	NN
hvd.rsl868	339	11	to	to	TO
hvd.rsl868	339	12	escape	escape	VB
hvd.rsl868	339	13	.	.	.
hvd.rsl868	340	1	Chicken	Chicken	NNP
hvd.rsl868	340	2	Potpie	Potpie	NNP
hvd.rsl868	340	3	with	with	IN
hvd.rsl868	340	4	Stirred	stir	VBN
hvd.rsl868	340	5	Dumplings.—Cut	Dumplings.—Cut	NNS
hvd.rsl868	340	6	up	up	IN
hvd.rsl868	340	7	the	the	DT
hvd.rsl868	340	8	fowl	fowl	NN
hvd.rsl868	340	9	for	for	IN
hvd.rsl868	340	10	serving	serve	VBG
hvd.rsl868	340	11	,	,	,
hvd.rsl868	340	12	wash	wash	NNP
hvd.rsl868	340	13	,	,	,
hvd.rsl868	340	14	put	put	VBN
hvd.rsl868	340	15	in	in	IN
hvd.rsl868	340	16	a	a	DT
hvd.rsl868	340	17	deep	deep	JJ
hvd.rsl868	340	18	stewpan	stewpan	NN
hvd.rsl868	340	19	,	,	,
hvd.rsl868	340	20	and	and	CC
hvd.rsl868	340	21	add	add	VB
hvd.rsl868	340	22	three	three	CD
hvd.rsl868	340	23	pints	pint	NNS
hvd.rsl868	340	24	of	of	IN
hvd.rsl868	340	25	boiling	boiling	NN
hvd.rsl868	340	26	water	water	NN
hvd.rsl868	340	27	,	,	,
hvd.rsl868	340	28	salt	salt	NN
hvd.rsl868	340	29	,	,	,
hvd.rsl868	340	30	pepper	pepper	NN
hvd.rsl868	340	31	and	and	CC
hvd.rsl868	340	32	a	a	DT
hvd.rsl868	340	33	bay	bay	NN
hvd.rsl868	340	34	leaf	leaf	NN
hvd.rsl868	340	35	.	.	.
hvd.rsl868	341	1	Cook	cook	VB
hvd.rsl868	341	2	one	one	CD
hvd.rsl868	341	3	large	large	JJ
hvd.rsl868	341	4	onion	onion	NN
hvd.rsl868	341	5	,	,	,
hvd.rsl868	341	6	and	and	CC
hvd.rsl868	341	7	about	about	RB
hvd.rsl868	341	8	three	three	CD
hvd.rsl868	341	9	slices	slice	NNS
hvd.rsl868	341	10	each	each	DT
hvd.rsl868	341	11	of	of	IN
hvd.rsl868	341	12	turnip	turnip	NN
hvd.rsl868	341	13	and	and	CC
hvd.rsl868	341	14	carrot	carrot	NN
hvd.rsl868	341	15	,	,	,
hvd.rsl868	341	16	in	in	IN
hvd.rsl868	341	17	a	a	DT
hvd.rsl868	341	18	tablespoonful	tablespoonful	NN
hvd.rsl868	341	19	of	of	IN
hvd.rsl868	341	20	butter	butter	NN
hvd.rsl868	341	21	,	,	,
hvd.rsl868	341	22	and	and	CC
hvd.rsl868	341	23	cook	cook	VB
hvd.rsl868	341	24	till	till	IN
hvd.rsl868	341	25	soft	soft	JJ
hvd.rsl868	341	26	;	;	:
hvd.rsl868	341	27	mash	mash	VB
hvd.rsl868	341	28	and	and	CC
hvd.rsl868	341	29	add	add	VB
hvd.rsl868	341	30	to	to	IN
hvd.rsl868	341	31	stew	stew	NN
hvd.rsl868	341	32	;	;	:
hvd.rsl868	341	33	then	then	RB
hvd.rsl868	341	34	dip	dip	VB
hvd.rsl868	341	35	out	out	RP
hvd.rsl868	341	36	two	two	CD
hvd.rsl868	341	37	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	341	38	of	of	IN
hvd.rsl868	341	39	the	the	DT
hvd.rsl868	341	40	fat	fat	NN
hvd.rsl868	341	41	from	from	IN
hvd.rsl868	341	42	the	the	DT
hvd.rsl868	341	43	stew	stew	NN
hvd.rsl868	341	44	,	,	,
hvd.rsl868	341	45	put	put	VBN
hvd.rsl868	341	46	with	with	IN
hvd.rsl868	341	47	the	the	DT
hvd.rsl868	341	48	butter	butter	NN
hvd.rsl868	341	49	,	,	,
hvd.rsl868	341	50	and	and	CC
hvd.rsl868	341	51	when	when	WRB
hvd.rsl868	341	52	boiling	boil	VBG
hvd.rsl868	341	53	stir	stir	NN
hvd.rsl868	341	54	in	in	IN
hvd.rsl868	341	55	three	three	CD
hvd.rsl868	341	56	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	341	57	of	of	IN
hvd.rsl868	341	58	flour	flour	NN
hvd.rsl868	341	59	.	.	.
hvd.rsl868	342	1	Stir	stir	VB
hvd.rsl868	342	2	over	over	IN
hvd.rsl868	342	3	the	the	DT
hvd.rsl868	342	4	fire	fire	NN
hvd.rsl868	342	5	till	till	IN
hvd.rsl868	342	6	brown	brown	NNP
hvd.rsl868	342	7	,	,	,
hvd.rsl868	342	8	then	then	RB
hvd.rsl868	342	9	stir	stir	VB
hvd.rsl868	342	10	into	into	IN
hvd.rsl868	342	11	the	the	DT
hvd.rsl868	342	12	chicken	chicken	NN
hvd.rsl868	342	13	to	to	TO
hvd.rsl868	342	14	thicken	thicken	VB
hvd.rsl868	342	15	it	-PRON-	PRP
hvd.rsl868	342	16	.	.	.
hvd.rsl868	343	1	A	a	DT
hvd.rsl868	343	2	year	year	NN
hvd.rsl868	343	3	-	-	HYPH
hvd.rsl868	343	4	old	old	JJ
hvd.rsl868	343	5	chicken	chicken	NN
hvd.rsl868	343	6	will	will	MD
hvd.rsl868	343	7	need	need	VB
hvd.rsl868	343	8	two	two	CD
hvd.rsl868	343	9	hours	hour	NNS
hvd.rsl868	343	10	'	'	POS
hvd.rsl868	343	11	cooking	cooking	NN
hvd.rsl868	343	12	;	;	:
hvd.rsl868	343	13	it	-PRON-	PRP
hvd.rsl868	343	14	should	should	MD
hvd.rsl868	343	15	only	only	RB
hvd.rsl868	343	16	simmer	simmer	VB
hvd.rsl868	343	17	,	,	,
hvd.rsl868	343	18	without	without	IN
hvd.rsl868	343	19	hard	hard	JJ
hvd.rsl868	343	20	boiling	boiling	NN
hvd.rsl868	343	21	.	.	.
hvd.rsl868	344	1	For	for	IN
hvd.rsl868	344	2	dumplings	dumpling	NNS
hvd.rsl868	344	3	,	,	,
hvd.rsl868	344	4	into	into	IN
hvd.rsl868	344	5	a	a	DT
hvd.rsl868	344	6	quart	quart	NN
hvd.rsl868	344	7	of	of	IN
hvd.rsl868	344	8	wheat	wheat	NN
hvd.rsl868	344	9	flour	flour	NN
hvd.rsl868	344	10	sift	sift	VB
hvd.rsl868	344	11	two	two	CD
hvd.rsl868	344	12	heaping	heap	VBG
hvd.rsl868	344	13	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	344	14	of	of	IN
hvd.rsl868	344	15	baking	baking	NN
hvd.rsl868	344	16	powder	powder	NN
hvd.rsl868	344	17	and	and	CC
hvd.rsl868	344	18	a	a	DT
hvd.rsl868	344	19	half	half	NN
hvd.rsl868	344	20	tea-	tea-	JJ
hvd.rsl868	344	21	spoonful	spoonful	NN
hvd.rsl868	344	22	of	of	IN
hvd.rsl868	344	23	salt	salt	NN
hvd.rsl868	344	24	.	.	.
hvd.rsl868	345	1	Sift	sift	VB
hvd.rsl868	345	2	at	at	RB
hvd.rsl868	345	3	least	least	RBS
hvd.rsl868	345	4	three	three	CD
hvd.rsl868	345	5	times	time	NNS
hvd.rsl868	345	6	.	.	.
hvd.rsl868	346	1	Then	then	RB
hvd.rsl868	346	2	stir	stir	VB
hvd.rsl868	346	3	in	in	IN
hvd.rsl868	346	4	rich	rich	JJ
hvd.rsl868	346	5	,	,	,
hvd.rsl868	346	6	sweet	sweet	JJ
hvd.rsl868	346	7	milk	milk	NN
hvd.rsl868	346	8	to	to	TO
hvd.rsl868	346	9	make	make	VB
hvd.rsl868	346	10	a	a	DT
hvd.rsl868	346	11	batter	batter	NN
hvd.rsl868	346	12	,	,	,
hvd.rsl868	346	13	not	not	RB
hvd.rsl868	346	14	thick	thick	JJ
hvd.rsl868	346	15	as	as	IN
hvd.rsl868	346	16	can	can	MD
hvd.rsl868	346	17	be	be	VB
hvd.rsl868	346	18	stirred	stir	VBN
hvd.rsl868	346	19	nor	nor	CC
hvd.rsl868	346	20	yet	yet	RB
hvd.rsl868	346	21	soft	soft	JJ
hvd.rsl868	346	22	enough	enough	RB
hvd.rsl868	346	23	to	to	TO
hvd.rsl868	346	24	run	run	VB
hvd.rsl868	346	25	.	.	.
hvd.rsl868	347	1	Drop	drop	VB
hvd.rsl868	347	2	in	in	IN
hvd.rsl868	347	3	spoonfuls	spoonfuls	NN
hvd.rsl868	347	4	over	over	IN
hvd.rsl868	347	5	the	the	DT
hvd.rsl868	347	6	top	top	NN
hvd.rsl868	347	7	of	of	IN
hvd.rsl868	347	8	the	the	DT
hvd.rsl868	347	9	boiling	boiling	NN
hvd.rsl868	347	10	potpie	potpie	NN
hvd.rsl868	347	11	a	a	DT
hvd.rsl868	347	12	half	half	JJ
hvd.rsl868	347	13	hour	hour	NN
hvd.rsl868	347	14	before	before	IN
hvd.rsl868	347	15	28	28	CD
hvd.rsl868	347	16	THE	the	DT
hvd.rsl868	347	17	RURAL	rural	JJ
hvd.rsl868	347	18	COOK	COOK	NNP
hvd.rsl868	347	19	BOOK	book	NN
hvd.rsl868	347	20	.	.	.
hvd.rsl868	348	1	dinner	dinner	NN
hvd.rsl868	348	2	time	time	NN
hvd.rsl868	348	3	.	.	.
hvd.rsl868	349	1	Should	Should	MD
hvd.rsl868	349	2	there	there	EX
hvd.rsl868	349	3	be	be	VB
hvd.rsl868	349	4	so	so	RB
hvd.rsl868	349	5	much	much	JJ
hvd.rsl868	349	6	gravy	gravy	NN
hvd.rsl868	349	7	that	that	IN
hvd.rsl868	349	8	the	the	DT
hvd.rsl868	349	9	batter	batter	NN
hvd.rsl868	349	10	would	would	MD
hvd.rsl868	349	11	sink	sink	VB
hvd.rsl868	349	12	beneath	beneath	IN
hvd.rsl868	349	13	its	-PRON-	PRP$
hvd.rsl868	349	14	surface	surface	NN
hvd.rsl868	349	15	remove	remove	VBP
hvd.rsl868	349	16	a	a	DT
hvd.rsl868	349	17	bowlful	bowlful	NN
hvd.rsl868	349	18	.	.	.
hvd.rsl868	350	1	Cover	cover	VB
hvd.rsl868	350	2	closely	closely	RB
hvd.rsl868	350	3	and	and	CC
hvd.rsl868	350	4	keep	keep	VB
hvd.rsl868	350	5	constantly	constantly	RB
hvd.rsl868	350	6	boiling	boil	VBG
hvd.rsl868	350	7	.	.	.
hvd.rsl868	351	1	Serve	serve	VB
hvd.rsl868	351	2	the	the	DT
hvd.rsl868	351	3	dinner	dinner	NN
hvd.rsl868	351	4	on	on	IN
hvd.rsl868	351	5	a	a	DT
hvd.rsl868	351	6	large	large	JJ
hvd.rsl868	351	7	meat	meat	NN
hvd.rsl868	351	8	platter	platter	NN
hvd.rsl868	351	9	,	,	,
hvd.rsl868	351	10	arranging	arrange	VBG
hvd.rsl868	351	11	the	the	DT
hvd.rsl868	351	12	dumplings	dumpling	NNS
hvd.rsl868	351	13	about	about	IN
hvd.rsl868	351	14	its	-PRON-	PRP$
hvd.rsl868	351	15	border	border	NN
hvd.rsl868	351	16	,	,	,
hvd.rsl868	351	17	heaping	heap	VBG
hvd.rsl868	351	18	the	the	DT
hvd.rsl868	351	19	meat	meat	NN
hvd.rsl868	351	20	and	and	CC
hvd.rsl868	351	21	potatoes	potato	NNS
hvd.rsl868	351	22	in	in	IN
hvd.rsl868	351	23	the	the	DT
hvd.rsl868	351	24	center	center	NN
hvd.rsl868	351	25	and	and	CC
hvd.rsl868	351	26	serving	serve	VBG
hvd.rsl868	351	27	the	the	DT
hvd.rsl868	351	28	gravy	gravy	NN
hvd.rsl868	351	29	from	from	IN
hvd.rsl868	351	30	a	a	DT
hvd.rsl868	351	31	gravy	gravy	NN
hvd.rsl868	351	32	boat	boat	NN
hvd.rsl868	351	33	.	.	.
hvd.rsl868	352	1	In	in	IN
hvd.rsl868	352	2	taking	take	VBG
hvd.rsl868	352	3	up	up	RP
hvd.rsl868	352	4	the	the	DT
hvd.rsl868	352	5	dumplings	dumpling	NNS
hvd.rsl868	352	6	tear	tear	VB
hvd.rsl868	352	7	them	-PRON-	PRP
hvd.rsl868	352	8	apart	apart	RB
hvd.rsl868	352	9	with	with	IN
hvd.rsl868	352	10	two	two	CD
hvd.rsl868	352	11	forks	fork	NNS
hvd.rsl868	352	12	instead	instead	RB
hvd.rsl868	352	13	of	of	IN
hvd.rsl868	352	14	using	use	VBG
hvd.rsl868	352	15	a	a	DT
hvd.rsl868	352	16	knife	knife	NN
hvd.rsl868	352	17	or	or	CC
hvd.rsl868	352	18	spoon	spoon	NN
hvd.rsl868	352	19	.	.	.
hvd.rsl868	353	1	Smothered	smother	VBN
hvd.rsl868	353	2	Chicken.—Have	Chicken.—Have	NNP
hvd.rsl868	353	3	a	a	DT
hvd.rsl868	353	4	year	year	NN
hvd.rsl868	353	5	-	-	HYPH
hvd.rsl868	353	6	old	old	JJ
hvd.rsl868	353	7	chicken	chicken	NN
hvd.rsl868	353	8	split	split	NN
hvd.rsl868	353	9	as	as	IN
hvd.rsl868	353	10	for	for	IN
hvd.rsl868	353	11	broiling	broil	VBG
hvd.rsl868	353	12	.	.	.
hvd.rsl868	354	1	Wipe	wipe	VB
hvd.rsl868	354	2	dry	dry	JJ
hvd.rsl868	354	3	,	,	,
hvd.rsl868	354	4	spread	spread	VB
hvd.rsl868	354	5	it	-PRON-	PRP
hvd.rsl868	354	6	liberally	liberally	RB
hvd.rsl868	354	7	with	with	IN
hvd.rsl868	354	8	butter	butter	NN
hvd.rsl868	354	9	all	all	RB
hvd.rsl868	354	10	over	over	RB
hvd.rsl868	354	11	,	,	,
hvd.rsl868	354	12	dust	dust	NN
hvd.rsl868	354	13	with	with	IN
hvd.rsl868	354	14	flour	flour	NN
hvd.rsl868	354	15	and	and	CC
hvd.rsl868	354	16	pepper	pepper	NN
hvd.rsl868	354	17	,	,	,
hvd.rsl868	354	18	and	and	CC
hvd.rsl868	354	19	place	place	NN
hvd.rsl868	354	20	,	,	,
hvd.rsl868	354	21	skin	skin	NN
hvd.rsl868	354	22	side	side	NN
hvd.rsl868	354	23	down	down	RB
hvd.rsl868	354	24	,	,	,
hvd.rsl868	354	25	in	in	IN
hvd.rsl868	354	26	a	a	DT
hvd.rsl868	354	27	dripping	dripping	JJ
hvd.rsl868	354	28	pan	pan	NN
hvd.rsl868	354	29	(	(	-LRB-
hvd.rsl868	354	30	over	over	IN
hvd.rsl868	354	31	a	a	DT
hvd.rsl868	354	32	meat	meat	NN
hvd.rsl868	354	33	rack	rack	NN
hvd.rsl868	354	34	)	)	-RRB-
hvd.rsl868	354	35	.	.	.
hvd.rsl868	355	1	Pour	pour	VB
hvd.rsl868	355	2	in	in	IN
hvd.rsl868	355	3	a	a	DT
hvd.rsl868	355	4	cupful	cupful	JJ
hvd.rsl868	355	5	boiiing	boiiing	NN
hvd.rsl868	355	6	water	water	NN
hvd.rsl868	355	7	,	,	,
hvd.rsl868	355	8	add	add	VB
hvd.rsl868	355	9	a	a	DT
hvd.rsl868	355	10	few	few	JJ
hvd.rsl868	355	11	sprigs	sprig	NNS
hvd.rsl868	355	12	of	of	IN
hvd.rsl868	355	13	parsley	parsley	NN
hvd.rsl868	355	14	,	,	,
hvd.rsl868	355	15	cover	cover	VBP
hvd.rsl868	355	16	closely	closely	RB
hvd.rsl868	355	17	and	and	CC
hvd.rsl868	355	18	bake	bake	VB
hvd.rsl868	355	19	in	in	RP
hvd.rsl868	355	20	a	a	DT
hvd.rsl868	355	21	hot	hot	JJ
hvd.rsl868	355	22	oven	oven	NN
hvd.rsl868	355	23	one	one	CD
hvd.rsl868	355	24	hour	hour	NN
hvd.rsl868	355	25	.	.	.
hvd.rsl868	356	1	Then	then	RB
hvd.rsl868	356	2	turn	turn	VB
hvd.rsl868	356	3	the	the	DT
hvd.rsl868	356	4	chicken	chicken	NN
hvd.rsl868	356	5	skin	skin	NN
hvd.rsl868	356	6	side	side	NN
hvd.rsl868	356	7	up	up	RB
hvd.rsl868	356	8	,	,	,
hvd.rsl868	356	9	sprinkle	sprinkle	VB
hvd.rsl868	356	10	with	with	IN
hvd.rsl868	356	11	a	a	DT
hvd.rsl868	356	12	half	half	JJ
hvd.rsl868	356	13	teaspoonful	teaspoonful	NN
hvd.rsl868	356	14	of	of	IN
hvd.rsl868	356	15	salt	salt	NN
hvd.rsl868	356	16	,	,	,
hvd.rsl868	356	17	and	and	CC
hvd.rsl868	356	18	brown	brown	NN
hvd.rsl868	356	19	uncovered	uncover	VBN
hvd.rsl868	356	20	,	,	,
hvd.rsl868	356	21	10	10	CD
hvd.rsl868	356	22	or	or	CC
hvd.rsl868	356	23	15	15	CD
hvd.rsl868	356	24	minutes	minute	NNS
hvd.rsl868	356	25	.	.	.
hvd.rsl868	357	1	Cut	cut	VB
hvd.rsl868	357	2	up	up	RP
hvd.rsl868	357	3	the	the	DT
hvd.rsl868	357	4	giblets	giblet	NNS
hvd.rsl868	357	5	,	,	,
hvd.rsl868	357	6	which	which	WDT
hvd.rsl868	357	7	have	have	VBP
hvd.rsl868	357	8	been	be	VBN
hvd.rsl868	357	9	cooked	cook	VBN
hvd.rsl868	357	10	tender	tender	NN
hvd.rsl868	357	11	in	in	IN
hvd.rsl868	357	12	one	one	CD
hvd.rsl868	357	13	pint	pint	NN
hvd.rsl868	357	14	of	of	IN
hvd.rsl868	357	15	water	water	NN
hvd.rsl868	357	16	,	,	,
hvd.rsl868	357	17	add	add	VB
hvd.rsl868	357	18	a	a	DT
hvd.rsl868	357	19	level	level	NN
hvd.rsl868	357	20	dessertspoonful	dessertspoonful	JJ
hvd.rsl868	357	21	flour	flour	NN
hvd.rsl868	357	22	and	and	CC
hvd.rsl868	357	23	a	a	DT
hvd.rsl868	357	24	lump	lump	NN
hvd.rsl868	357	25	of	of	IN
hvd.rsl868	357	26	butter	butter	NN
hvd.rsl868	357	27	the	the	DT
hvd.rsl868	357	28	size	size	NN
hvd.rsl868	357	29	of	of	IN
hvd.rsl868	357	30	an	an	DT
hvd.rsl868	357	31	egg	egg	NN
hvd.rsl868	357	32	with	with	IN
hvd.rsl868	357	33	the	the	DT
hvd.rsl868	357	34	water	water	NN
hvd.rsl868	357	35	from	from	IN
hvd.rsl868	357	36	the	the	DT
hvd.rsl868	357	37	giblets	giblet	NNS
hvd.rsl868	357	38	,	,	,
hvd.rsl868	357	39	which	which	WDT
hvd.rsl868	357	40	will	will	MD
hvd.rsl868	357	41	be	be	VB
hvd.rsl868	357	42	reduced	reduce	VBN
hvd.rsl868	357	43	to	to	IN
hvd.rsl868	357	44	about	about	RB
hvd.rsl868	357	45	a	a	DT
hvd.rsl868	357	46	cupful	cupful	NN
hvd.rsl868	357	47	,	,	,
hvd.rsl868	357	48	and	and	CC
hvd.rsl868	357	49	stir	stir	VB
hvd.rsl868	357	50	all	all	DT
hvd.rsl868	357	51	in	in	IN
hvd.rsl868	357	52	the	the	DT
hvd.rsl868	357	53	dripping	drip	VBG
hvd.rsl868	357	54	pan	pan	NN
hvd.rsl868	357	55	,	,	,
hvd.rsl868	357	56	seasoning	seasoning	NN
hvd.rsl868	357	57	with	with	IN
hvd.rsl868	357	58	a	a	DT
hvd.rsl868	357	59	saltspoonful	saltspoonful	NN
hvd.rsl868	357	60	of	of	IN
hvd.rsl868	357	61	salt	salt	NN
hvd.rsl868	357	62	,	,	,
hvd.rsl868	357	63	a	a	DT
hvd.rsl868	357	64	good	good	JJ
hvd.rsl868	357	65	dash	dash	NN
hvd.rsl868	357	66	of	of	IN
hvd.rsl868	357	67	pepper	pepper	NN
hvd.rsl868	357	68	,	,	,
hvd.rsl868	357	69	parsley	parsley	NN
hvd.rsl868	357	70	or	or	CC
hvd.rsl868	357	71	sweet	sweet	JJ
hvd.rsl868	357	72	marjoram	marjoram	NN
hvd.rsl868	357	73	.	.	.
hvd.rsl868	358	1	Joint	Joint	NNP
hvd.rsl868	358	2	the	the	DT
hvd.rsl868	358	3	chicken	chicken	NN
hvd.rsl868	358	4	that	that	WDT
hvd.rsl868	358	5	it	-PRON-	PRP
hvd.rsl868	358	6	'	'	``
hvd.rsl868	358	7	may	may	MD
hvd.rsl868	358	8	be	be	VB
hvd.rsl868	358	9	easily	easily	RB
hvd.rsl868	358	10	carved	carve	VBN
hvd.rsl868	358	11	,	,	,
hvd.rsl868	358	12	but	but	CC
hvd.rsl868	358	13	do	do	VBP
hvd.rsl868	358	14	not	not	RB
hvd.rsl868	358	15	separate	separate	VB
hvd.rsl868	358	16	it	-PRON-	PRP
hvd.rsl868	358	17	.	.	.
hvd.rsl868	359	1	Serve	serve	VB
hvd.rsl868	359	2	on	on	IN
hvd.rsl868	359	3	a	a	DT
hvd.rsl868	359	4	platter	platter	NN
hvd.rsl868	359	5	with	with	IN
hvd.rsl868	359	6	the	the	DT
hvd.rsl868	359	7	gravy	gravy	NN
hvd.rsl868	359	8	poured	pour	VBN
hvd.rsl868	359	9	around	around	RP
hvd.rsl868	359	10	.	.	.
hvd.rsl868	360	1	Victoria	Victoria	NNP
hvd.rsl868	360	2	Chicken.—Procure	Chicken.—Procure	NNP
hvd.rsl868	360	3	a	a	DT
hvd.rsl868	360	4	young	young	JJ
hvd.rsl868	360	5	chicken	chicken	NN
hvd.rsl868	360	6	of	of	IN
hvd.rsl868	360	7	three	three	CD
hvd.rsl868	360	8	and	and	CC
hvd.rsl868	360	9	one	one	CD
hvd.rsl868	360	10	-	-	HYPH
hvd.rsl868	360	11	half	half	NN
hvd.rsl868	360	12	pounds	pound	NNS
hvd.rsl868	360	13	in	in	IN
hvd.rsl868	360	14	weight	weight	NN
hvd.rsl868	360	15	,	,	,
hvd.rsl868	360	16	singe	singe	VB
hvd.rsl868	360	17	,	,	,
hvd.rsl868	360	18	draw	draw	VB
hvd.rsl868	360	19	and	and	CC
hvd.rsl868	360	20	wash	wash	VB
hvd.rsl868	360	21	it	-PRON-	PRP
hvd.rsl868	360	22	,	,	,
hvd.rsl868	360	23	cut	cut	VBD
hvd.rsl868	360	24	the	the	DT
hvd.rsl868	360	25	chicken	chicken	NN
hvd.rsl868	360	26	into	into	IN
hvd.rsl868	360	27	10	10	CD
hvd.rsl868	360	28	pieces	piece	NNS
hvd.rsl868	360	29	,	,	,
hvd.rsl868	360	30	season	season	NN
hvd.rsl868	360	31	with	with	IN
hvd.rsl868	360	32	half	half	JJ
hvd.rsl868	360	33	teaspoonful	teaspoonful	JJ
hvd.rsl868	360	34	pepper	pepper	NN
hvd.rsl868	360	35	,	,	,
hvd.rsl868	360	36	and	and	CC
hvd.rsl868	360	37	half	half	JJ
hvd.rsl868	360	38	tablespoonful	tablespoonful	NN
hvd.rsl868	360	39	of	of	IN
hvd.rsl868	360	40	salt	salt	NN
hvd.rsl868	360	41	;	;	:
hvd.rsl868	360	42	rub	rub	VB
hvd.rsl868	360	43	the	the	DT
hvd.rsl868	360	44	seasoning	seasoning	NN
hvd.rsl868	360	45	and	and	CC
hvd.rsl868	360	46	the	the	DT
hvd.rsl868	360	47	chicken	chicken	NN
hvd.rsl868	360	48	well	well	RB
hvd.rsl868	360	49	together	together	RB
hvd.rsl868	360	50	.	.	.
hvd.rsl868	361	1	Cut	cut	VB
hvd.rsl868	361	2	half	half	JJ
hvd.rsl868	361	3	pound	pound	NN
hvd.rsl868	361	4	bacon	bacon	NN
hvd.rsl868	361	5	into	into	IN
hvd.rsl868	361	6	slices	slice	NNS
hvd.rsl868	361	7	,	,	,
hvd.rsl868	361	8	remove	remove	VB
hvd.rsl868	361	9	the	the	DT
hvd.rsl868	361	10	rind	rind	NN
hvd.rsl868	361	11	and	and	CC
hvd.rsl868	361	12	place	place	VB
hvd.rsl868	361	13	the	the	DT
hvd.rsl868	361	14	bacon	bacon	NN
hvd.rsl868	361	15	in	in	IN
hvd.rsl868	361	16	a	a	DT
hvd.rsl868	361	17	pan	pan	NN
hvd.rsl868	361	18	of	of	IN
hvd.rsl868	361	19	boiling	boiling	NN
hvd.rsl868	361	20	water	water	NN
hvd.rsl868	361	21	,	,	,
hvd.rsl868	361	22	let	let	VB
hvd.rsl868	361	23	it	-PRON-	PRP
hvd.rsl868	361	24	lie	lie	VB
hvd.rsl868	361	25	five	five	CD
hvd.rsl868	361	26	minutes	minute	NNS
hvd.rsl868	361	27	,	,	,
hvd.rsl868	361	28	then	then	RB
hvd.rsl868	361	29	drain	drain	VB
hvd.rsl868	361	30	.	.	.
hvd.rsl868	362	1	Put	put	VB
hvd.rsl868	362	2	the	the	DT
hvd.rsl868	362	3	bacon	bacon	NN
hvd.rsl868	362	4	into	into	IN
hvd.rsl868	362	5	a	a	DT
hvd.rsl868	362	6	saucepan	saucepan	NN
hvd.rsl868	362	7	and	and	CC
hvd.rsl868	362	8	fry	fry	VB
hvd.rsl868	362	9	to	to	IN
hvd.rsl868	362	10	a	a	DT
hvd.rsl868	362	11	delicate	delicate	JJ
hvd.rsl868	362	12	brown	brown	NN
hvd.rsl868	362	13	,	,	,
hvd.rsl868	362	14	then	then	RB
hvd.rsl868	362	15	take	take	VB
hvd.rsl868	362	16	out	out	RP
hvd.rsl868	362	17	the	the	DT
hvd.rsl868	362	18	bacon	bacon	NN
hvd.rsl868	362	19	.	.	.
hvd.rsl868	363	1	Put	put	VB
hvd.rsl868	363	2	the	the	DT
hvd.rsl868	363	3	chicken	chicken	NN
hvd.rsl868	363	4	into	into	IN
hvd.rsl868	363	5	the	the	DT
hvd.rsl868	363	6	bacon	bacon	NN
hvd.rsl868	363	7	fat	fat	NN
hvd.rsl868	363	8	,	,	,
hvd.rsl868	363	9	add	add	VB
hvd.rsl868	363	10	half	half	PDT
hvd.rsl868	363	11	tablespoonful	tablespoonful	NN
hvd.rsl868	363	12	butter	butter	NN
hvd.rsl868	363	13	,	,	,
hvd.rsl868	363	14	cover	cover	VB
hvd.rsl868	363	15	and	and	CC
hvd.rsl868	363	16	cook	cook	VB
hvd.rsl868	363	17	slowly	slowly	RB
hvd.rsl868	363	18	for	for	IN
hvd.rsl868	363	19	30	30	CD
hvd.rsl868	363	20	minutes	minute	NNS
hvd.rsl868	363	21	,	,	,
hvd.rsl868	363	22	turning	turn	VBG
hvd.rsl868	363	23	the	the	DT
hvd.rsl868	363	24	chicken	chicken	NN
hvd.rsl868	363	25	with	with	IN
hvd.rsl868	363	26	a	a	DT
hvd.rsl868	363	27	fork	fork	NN
hvd.rsl868	363	28	three	three	CD
hvd.rsl868	363	29	times	time	NNS
hvd.rsl868	363	30	during	during	IN
hvd.rsl868	363	31	that	that	DT
hvd.rsl868	363	32	time	time	NN
hvd.rsl868	363	33	,	,	,
hvd.rsl868	363	34	then	then	RB
hvd.rsl868	363	35	lay	lie	VBD
hvd.rsl868	363	36	the	the	DT
hvd.rsl868	363	37	chicken	chicken	NN
hvd.rsl868	363	38	in	in	IN
hvd.rsl868	363	39	a	a	DT
hvd.rsl868	363	40	round	round	JJ
hvd.rsl868	363	41	pan	pan	NN
hvd.rsl868	363	42	with	with	IN
hvd.rsl868	363	43	the	the	DT
hvd.rsl868	363	44	slices	slice	NNS
hvd.rsl868	363	45	of	of	IN
hvd.rsl868	363	46	bacon	bacon	NN
hvd.rsl868	363	47	between	between	IN
hvd.rsl868	363	48	,	,	,
hvd.rsl868	363	49	pour	pour	VB
hvd.rsl868	363	50	over	over	RP
hvd.rsl868	363	51	three	three	CD
hvd.rsl868	363	52	cups	cup	NNS
hvd.rsl868	363	53	of	of	IN
hvd.rsl868	363	54	cream	cream	NN
hvd.rsl868	363	55	,	,	,
hvd.rsl868	363	56	cover	cover	VB
hvd.rsl868	363	57	the	the	DT
hvd.rsl868	363	58	pan	pan	NN
hvd.rsl868	363	59	and	and	CC
hvd.rsl868	363	60	bake	bake	VB
hvd.rsl868	363	61	one	one	CD
hvd.rsl868	363	62	hour	hour	NN
hvd.rsl868	363	63	in	in	IN
hvd.rsl868	363	64	a	a	DT
hvd.rsl868	363	65	medium	medium	JJ
hvd.rsl868	363	66	-	-	HYPH
hvd.rsl868	363	67	hot	hot	JJ
hvd.rsl868	363	68	oven	oven	NN
hvd.rsl868	363	69	.	.	.
hvd.rsl868	364	1	When	when	WRB
hvd.rsl868	364	2	ready	ready	JJ
hvd.rsl868	364	3	to	to	TO
hvd.rsl868	364	4	serve	serve	VB
hvd.rsl868	364	5	lay	lay	VB
hvd.rsl868	364	6	the	the	DT
hvd.rsl868	364	7	chicken	chicken	NN
hvd.rsl868	364	8	on	on	IN
hvd.rsl868	364	9	a	a	DT
hvd.rsl868	364	10	hot	hot	JJ
hvd.rsl868	364	11	dish	dish	NN
hvd.rsl868	364	12	,	,	,
hvd.rsl868	364	13	and	and	CC
hvd.rsl868	364	14	lay	lie	VBD
hvd.rsl868	364	15	six	six	CD
hvd.rsl868	364	16	bread	bread	NN
hvd.rsl868	364	17	croutons	crouton	NNS
hvd.rsl868	364	18	in	in	IN
hvd.rsl868	364	19	a	a	DT
hvd.rsl868	364	20	circle	circle	NN
hvd.rsl868	364	21	around	around	IN
hvd.rsl868	364	22	the	the	DT
hvd.rsl868	364	23	dish	dish	NN
hvd.rsl868	364	24	,	,	,
hvd.rsl868	364	25	strain	strain	VB
hvd.rsl868	364	26	the	the	DT
hvd.rsl868	364	27	sauce	sauce	NN
hvd.rsl868	364	28	over	over	IN
hvd.rsl868	364	29	the	the	DT
hvd.rsl868	364	30	chicken	chicken	NN
hvd.rsl868	364	31	and	and	CC
hvd.rsl868	364	32	serve	serve	VB
hvd.rsl868	364	33	.	.	.
hvd.rsl868	365	1	.	.	.
hvd.rsl868	366	1	Deviled	deviled	JJ
hvd.rsl868	366	2	Mutton.—This	Mutton.—This	NNP
hvd.rsl868	366	3	is	be	VBZ
hvd.rsl868	366	4	a	a	DT
hvd.rsl868	366	5	nice	nice	JJ
hvd.rsl868	366	6	way	way	NN
hvd.rsl868	366	7	to	to	TO
hvd.rsl868	366	8	warm	warm	VB
hvd.rsl868	366	9	up	up	RP
hvd.rsl868	366	10	cold	cold	JJ
hvd.rsl868	366	11	roast	roast	NN
hvd.rsl868	366	12	mutton	mutton	NN
hvd.rsl868	366	13	6r	6r	NNP
hvd.rsl868	366	14	lamb	lamb	NNP
hvd.rsl868	366	15	.	.	.
hvd.rsl868	367	1	Put	put	VB
hvd.rsl868	367	2	one	one	CD
hvd.rsl868	367	3	teaspoonful	teaspoonful	NN
hvd.rsl868	367	4	of	of	IN
hvd.rsl868	367	5	chopped	chop	VBN
hvd.rsl868	367	6	onion	onion	NN
hvd.rsl868	367	7	into	into	IN
hvd.rsl868	367	8	a	a	DT
hvd.rsl868	367	9	stewpan	stewpan	NN
hvd.rsl868	367	10	with	with	IN
hvd.rsl868	367	11	one	one	CD
hvd.rsl868	367	12	ounce	ounce	NN
hvd.rsl868	367	13	of	of	IN
hvd.rsl868	367	14	butter	butter	NN
hvd.rsl868	367	15	.	.	.
hvd.rsl868	368	1	Place	place	VB
hvd.rsl868	368	2	it	-PRON-	PRP
hvd.rsl868	368	3	over	over	IN
hvd.rsl868	368	4	a	a	DT
hvd.rsl868	368	5	slow	slow	JJ
hvd.rsl868	368	6	fire	fire	NN
hvd.rsl868	368	7	,	,	,
hvd.rsl868	368	8	keep	keep	VB
hvd.rsl868	368	9	the	the	DT
hvd.rsl868	368	10	onions	onion	NNS
hvd.rsl868	368	11	stirred	stir	VBN
hvd.rsl868	368	12	until	until	IN
hvd.rsl868	368	13	rather	rather	RB
hvd.rsl868	368	14	brown	brown	JJ
hvd.rsl868	368	15	,	,	,
hvd.rsl868	368	16	then	then	RB
hvd.rsl868	368	17	add	add	VB
hvd.rsl868	368	18	some	some	DT
hvd.rsl868	368	19	flour	flour	NN
hvd.rsl868	368	20	,	,	,
hvd.rsl868	368	21	mix	mix	VB
hvd.rsl868	368	22	it	-PRON-	PRP
hvd.rsl868	368	23	in	in	RP
hvd.rsl868	368	24	well	well	RB
hvd.rsl868	368	25	and	and	CC
hvd.rsl868	368	26	fry	fry	VB
hvd.rsl868	368	27	for	for	IN
hvd.rsl868	368	28	five	five	CD
hvd.rsl868	368	29	min-	min-	JJ
hvd.rsl868	368	30	utes	ute	NNS
hvd.rsl868	368	31	;	;	:
hvd.rsl868	368	32	then	then	RB
hvd.rsl868	368	33	pour	pour	VB
hvd.rsl868	368	34	in	in	IN
hvd.rsl868	368	35	one	one	CD
hvd.rsl868	368	36	-	-	HYPH
hvd.rsl868	368	37	half	half	NN
hvd.rsl868	368	38	pint	pint	NN
hvd.rsl868	368	39	of	of	IN
hvd.rsl868	368	40	gravy	gravy	NN
hvd.rsl868	368	41	well	well	RB
hvd.rsl868	368	42	seasoned	season	VBN
hvd.rsl868	368	43	,	,	,
hvd.rsl868	368	44	and	and	CC
hvd.rsl868	368	45	let	let	VB
hvd.rsl868	368	46	it	-PRON-	PRP
hvd.rsl868	368	47	boil	boil	VB
hvd.rsl868	368	48	until	until	IN
hvd.rsl868	368	49	thickened	thickened	JJ
hvd.rsl868	368	50	and	and	CC
hvd.rsl868	368	51	brown	brown	JJ
hvd.rsl868	368	52	;	;	:
hvd.rsl868	368	53	add	add	VB
hvd.rsl868	368	54	one	one	CD
hvd.rsl868	368	55	teaspoonful	teaspoonful	NN
hvd.rsl868	368	56	of	of	IN
hvd.rsl868	368	57	sugar	sugar	NN
hvd.rsl868	368	58	and	and	CC
hvd.rsl868	368	59	one	one	CD
hvd.rsl868	368	60	of	of	IN
hvd.rsl868	368	61	vinegar	vinegar	NN
hvd.rsl868	368	62	,	,	,
hvd.rsl868	368	63	one	one	CD
hvd.rsl868	368	64	of	of	IN
hvd.rsl868	368	65	Worcestershire	Worcestershire	NNP
hvd.rsl868	368	66	sauce	sauce	NN
hvd.rsl868	368	67	,	,	,
hvd.rsl868	368	68	a	a	DT
hvd.rsl868	368	69	few	few	JJ
hvd.rsl868	368	70	chopped	chop	VBN
hvd.rsl868	368	71	gherkins	gherkin	NNS
hvd.rsl868	368	72	and	and	CC
hvd.rsl868	368	73	a	a	DT
hvd.rsl868	368	74	few	few	JJ
hvd.rsl868	368	75	button	button	NN
hvd.rsl868	368	76	mushrooms	mushroom	NNS
hvd.rsl868	368	77	if	if	IN
hvd.rsl868	368	78	at	at	IN
hvd.rsl868	368	79	hand	hand	NN
hvd.rsl868	368	80	;	;	:
hvd.rsl868	368	81	put	put	VBN
hvd.rsl868	368	82	in	in	IN
hvd.rsl868	368	83	the	the	DT
hvd.rsl868	368	84	mutton	mutton	NN
hvd.rsl868	368	85	,	,	,
hvd.rsl868	368	86	which	which	WDT
hvd.rsl868	368	87	has	have	VBZ
hvd.rsl868	368	88	been	be	VBN
hvd.rsl868	368	89	pre-	pre-	RB
hvd.rsl868	368	90	viously	viously	RB
hvd.rsl868	368	91	sliced	slice	VBN
hvd.rsl868	368	92	in	in	IN
hvd.rsl868	368	93	thin	thin	JJ
hvd.rsl868	368	94	slices	slice	NNS
hvd.rsl868	368	95	and	and	CC
hvd.rsl868	368	96	perfectly	perfectly	RB
hvd.rsl868	368	97	free	free	JJ
hvd.rsl868	368	98	from	from	IN
hvd.rsl868	368	99	fat	fat	NN
hvd.rsl868	368	100	;	;	:
hvd.rsl868	368	101	let	let	VB
hvd.rsl868	368	102	it	-PRON-	PRP
hvd.rsl868	368	103	remain	remain	VB
hvd.rsl868	368	104	a	a	DT
hvd.rsl868	368	105	few	few	JJ
hvd.rsl868	368	106	minutes	minute	NNS
hvd.rsl868	368	107	and	and	CC
hvd.rsl868	368	108	simmer	simmer	VB
hvd.rsl868	368	109	,	,	,
hvd.rsl868	368	110	not	not	RB
hvd.rsl868	368	111	boil	boil	VB
hvd.rsl868	368	112	.	.	.
hvd.rsl868	369	1	THE	the	DT
hvd.rsl868	369	2	RURAL	rural	JJ
hvd.rsl868	369	3	COOK	COOK	NNP
hvd.rsl868	369	4	BOOK	BOOK	NNP
hvd.rsl868	369	5	.	.	.
hvd.rsl868	370	1	29	29	CD
hvd.rsl868	370	2	Flank	Flank	NNP
hvd.rsl868	370	3	Steak	Steak	NNP
hvd.rsl868	370	4	,	,	,
hvd.rsl868	370	5	Rolled.—Spread	Rolled.—Spread	NNP
hvd.rsl868	370	6	a	a	DT
hvd.rsl868	370	7	steak	steak	NN
hvd.rsl868	370	8	weighing	weigh	VBG
hvd.rsl868	370	9	about	about	IN
hvd.rsl868	370	10	V/2	V/2	NNP
hvd.rsl868	370	11	pounds	pound	NNS
hvd.rsl868	370	12	with	with	IN
hvd.rsl868	370	13	a	a	DT
hvd.rsl868	370	14	dressing	dressing	NN
hvd.rsl868	370	15	composed	compose	VBN
hvd.rsl868	370	16	of	of	IN
hvd.rsl868	370	17	V/2	V/2	NNP
hvd.rsl868	370	18	cupful	cupful	JJ
hvd.rsl868	370	19	bread	bread	NN
hvd.rsl868	370	20	crumbs	crumb	NNS
hvd.rsl868	370	21	—	—	:
hvd.rsl868	370	22	dip	dip	VBP
hvd.rsl868	370	23	the	the	DT
hvd.rsl868	370	24	crusts	crust	NNS
hvd.rsl868	370	25	previously	previously	RB
hvd.rsl868	370	26	in	in	IN
hvd.rsl868	370	27	boiling	boiling	NN
hvd.rsl868	370	28	water	water	NN
hvd.rsl868	370	29	that	that	WDT
hvd.rsl868	370	30	they	-PRON-	PRP
hvd.rsl868	370	31	may	may	MD
hvd.rsl868	370	32	easily	easily	RB
hvd.rsl868	370	33	crumble	crumble	VB
hvd.rsl868	370	34	—	—	:
hvd.rsl868	370	35	one	one	CD
hvd.rsl868	370	36	medium	medium	JJ
hvd.rsl868	370	37	-	-	HYPH
hvd.rsl868	370	38	sized	sized	JJ
hvd.rsl868	370	39	onion	onion	NN
hvd.rsl868	370	40	,	,	,
hvd.rsl868	370	41	two	two	CD
hvd.rsl868	370	42	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	370	43	canned	can	VBN
hvd.rsl868	370	44	tomato	tomato	NN
hvd.rsl868	370	45	,	,	,
hvd.rsl868	370	46	one	one	CD
hvd.rsl868	370	47	beaten	beat	VBN
hvd.rsl868	370	48	egg	egg	NN
hvd.rsl868	370	49	,	,	,
hvd.rsl868	370	50	one	one	CD
hvd.rsl868	370	51	tablespoonful	tablespoonful	NN
hvd.rsl868	370	52	butter	butter	NN
hvd.rsl868	370	53	,	,	,
hvd.rsl868	370	54	one	one	CD
hvd.rsl868	370	55	teaspoonful	teaspoonful	NN
hvd.rsl868	370	56	salt	salt	NN
hvd.rsl868	370	57	,	,	,
hvd.rsl868	370	58	one	one	CD
hvd.rsl868	370	59	-	-	HYPH
hvd.rsl868	370	60	quarter	quarter	NN
hvd.rsl868	370	61	teaspoonful	teaspoonful	NN
hvd.rsl868	370	62	pepper	pepper	NN
hvd.rsl868	370	63	.	.	.
hvd.rsl868	371	1	Stir	stir	VB
hvd.rsl868	371	2	egg	egg	NN
hvd.rsl868	371	3	with	with	IN
hvd.rsl868	371	4	bread	bread	NN
hvd.rsl868	371	5	,	,	,
hvd.rsl868	371	6	add	add	VB
hvd.rsl868	371	7	the	the	DT
hvd.rsl868	371	8	onion	onion	NN
hvd.rsl868	371	9	sliced	slice	VBN
hvd.rsl868	371	10	,	,	,
hvd.rsl868	371	11	tomato	tomato	NN
hvd.rsl868	371	12	,	,	,
hvd.rsl868	371	13	butter	butter	NN
hvd.rsl868	371	14	and	and	CC
hvd.rsl868	371	15	seasoning	seasoning	NN
hvd.rsl868	371	16	.	.	.
hvd.rsl868	372	1	After	after	IN
hvd.rsl868	372	2	spreading	spread	VBG
hvd.rsl868	372	3	roll	roll	NN
hvd.rsl868	372	4	snugly	snugly	RB
hvd.rsl868	372	5	and	and	CC
hvd.rsl868	372	6	tie	tie	VB
hvd.rsl868	372	7	with	with	IN
hvd.rsl868	372	8	pieces	piece	NNS
hvd.rsl868	372	9	of	of	IN
hvd.rsl868	372	10	string	string	NN
hvd.rsl868	372	11	.	.	.
hvd.rsl868	373	1	Lay	lay	VB
hvd.rsl868	373	2	three	three	CD
hvd.rsl868	373	3	slices	slice	NNS
hvd.rsl868	373	4	of	of	IN
hvd.rsl868	373	5	salt	salt	NN
hvd.rsl868	373	6	pork	pork	NN
hvd.rsl868	373	7	on	on	IN
hvd.rsl868	373	8	top	top	JJ
hvd.rsl868	373	9	,	,	,
hvd.rsl868	373	10	place	place	NN
hvd.rsl868	373	11	in	in	IN
hvd.rsl868	373	12	dripping	drip	VBG
hvd.rsl868	373	13	pan	pan	NN
hvd.rsl868	373	14	with	with	IN
hvd.rsl868	373	15	one	one	CD
hvd.rsl868	373	16	-	-	HYPH
hvd.rsl868	373	17	half	half	NN
hvd.rsl868	373	18	cupful	cupful	JJ
hvd.rsl868	373	19	water	water	NN
hvd.rsl868	373	20	.	.	.
hvd.rsl868	374	1	Roast	roast	VB
hvd.rsl868	374	2	slowly	slowly	RB
hvd.rsl868	374	3	one	one	CD
hvd.rsl868	374	4	hour	hour	NN
hvd.rsl868	374	5	.	.	.
hvd.rsl868	375	1	May	May	MD
hvd.rsl868	375	2	be	be	VB
hvd.rsl868	375	3	eaten	eat	VBN
hvd.rsl868	375	4	hot	hot	JJ
hvd.rsl868	375	5	with	with	IN
hvd.rsl868	375	6	gravy	gravy	NN
hvd.rsl868	375	7	,	,	,
hvd.rsl868	375	8	or	or	CC
hvd.rsl868	375	9	cold	cold	JJ
hvd.rsl868	375	10	.	.	.
hvd.rsl868	376	1	Goulash.—Cut	Goulash.—Cut	NFP
hvd.rsl868	376	2	two	two	CD
hvd.rsl868	376	3	leeks	leek	NNS
hvd.rsl868	376	4	or	or	CC
hvd.rsl868	376	5	onions	onion	NNS
hvd.rsl868	376	6	,	,	,
hvd.rsl868	376	7	small	small	JJ
hvd.rsl868	376	8	-	-	HYPH
hvd.rsl868	376	9	sized	sized	JJ
hvd.rsl868	376	10	ones	one	NNS
hvd.rsl868	376	11	,	,	,
hvd.rsl868	376	12	into	into	IN
hvd.rsl868	376	13	fine	fine	JJ
hvd.rsl868	376	14	pieces	piece	NNS
hvd.rsl868	376	15	,	,	,
hvd.rsl868	376	16	and	and	CC
hvd.rsl868	376	17	fry	fry	VB
hvd.rsl868	376	18	them	-PRON-	PRP
hvd.rsl868	376	19	in	in	IN
hvd.rsl868	376	20	hot	hot	JJ
hvd.rsl868	376	21	butter	butter	NN
hvd.rsl868	376	22	till	till	IN
hvd.rsl868	376	23	they	-PRON-	PRP
hvd.rsl868	376	24	are	be	VBP
hvd.rsl868	376	25	brown	brown	JJ
hvd.rsl868	376	26	.	.	.
hvd.rsl868	377	1	Add	add	VB
hvd.rsl868	377	2	one	one	CD
hvd.rsl868	377	3	cupful	cupful	NN
hvd.rsl868	377	4	of	of	IN
hvd.rsl868	377	5	beef	beef	NN
hvd.rsl868	377	6	broth	broth	NN
hvd.rsl868	377	7	,	,	,
hvd.rsl868	377	8	a	a	DT
hvd.rsl868	377	9	little	little	JJ
hvd.rsl868	377	10	salt	salt	NN
hvd.rsl868	377	11	,	,	,
hvd.rsl868	377	12	half	half	PDT
hvd.rsl868	377	13	a	a	DT
hvd.rsl868	377	14	teaspoonful	teaspoonful	NN
hvd.rsl868	377	15	of	of	IN
hvd.rsl868	377	16	paprika	paprika	NN
hvd.rsl868	377	17	or	or	CC
hvd.rsl868	377	18	red	red	JJ
hvd.rsl868	377	19	pepper	pepper	NN
hvd.rsl868	377	20	,	,	,
hvd.rsl868	377	21	and	and	CC
hvd.rsl868	377	22	half	half	PDT
hvd.rsl868	377	23	a	a	DT
hvd.rsl868	377	24	teaspoonful	teaspoonful	NN
hvd.rsl868	377	25	of	of	IN
hvd.rsl868	377	26	browned	browned	JJ
hvd.rsl868	377	27	flour	flour	NN
hvd.rsl868	377	28	.	.	.
hvd.rsl868	378	1	Stir	stir	VB
hvd.rsl868	378	2	until	until	IN
hvd.rsl868	378	3	smooth	smooth	JJ
hvd.rsl868	378	4	,	,	,
hvd.rsl868	378	5	then	then	RB
hvd.rsl868	378	6	strain	strain	VB
hvd.rsl868	378	7	.	.	.
hvd.rsl868	379	1	Have	have	VBP
hvd.rsl868	379	2	ready	ready	JJ
hvd.rsl868	379	3	one	one	CD
hvd.rsl868	379	4	-	-	HYPH
hvd.rsl868	379	5	half	half	NN
hvd.rsl868	379	6	pound	pound	NN
hvd.rsl868	379	7	of	of	IN
hvd.rsl868	379	8	raw	raw	JJ
hvd.rsl868	379	9	steak	steak	NN
hvd.rsl868	379	10	,	,	,
hvd.rsl868	379	11	cut	cut	VBN
hvd.rsl868	379	12	into	into	IN
hvd.rsl868	379	13	quarter	quarter	NN
hvd.rsl868	379	14	-	-	HYPH
hvd.rsl868	379	15	inch	inch	NN
hvd.rsl868	379	16	squares	square	NNS
hvd.rsl868	379	17	.	.	.
hvd.rsl868	380	1	The	the	DT
hvd.rsl868	380	2	better	well	JJR
hvd.rsl868	380	3	the	the	DT
hvd.rsl868	380	4	steak	steak	NN
hvd.rsl868	380	5	,	,	,
hvd.rsl868	380	6	necessarily	necessarily	RB
hvd.rsl868	380	7	,	,	,
hvd.rsl868	380	8	the	the	DT
hvd.rsl868	380	9	better	well	JJR
hvd.rsl868	380	10	the	the	DT
hvd.rsl868	380	11	result	result	NN
hvd.rsl868	380	12	will	will	MD
hvd.rsl868	380	13	be	be	VB
hvd.rsl868	380	14	,	,	,
hvd.rsl868	380	15	and	and	CC
hvd.rsl868	380	16	there-	there-	JJ
hvd.rsl868	380	17	fore	fore	NNP
hvd.rsl868	380	18	porterhouse	porterhouse	NNP
hvd.rsl868	380	19	is	be	VBZ
hvd.rsl868	380	20	preferred	prefer	VBN
hvd.rsl868	380	21	.	.	.
hvd.rsl868	381	1	Toss	toss	VB
hvd.rsl868	381	2	the	the	DT
hvd.rsl868	381	3	meat	meat	NN
hvd.rsl868	381	4	into	into	IN
hvd.rsl868	381	5	a	a	DT
hvd.rsl868	381	6	frying	frying	NN
hvd.rsl868	381	7	pan	pan	NN
hvd.rsl868	381	8	just	just	RB
hvd.rsl868	381	9	long	long	RB
hvd.rsl868	381	10	enough	enough	RB
hvd.rsl868	381	11	to	to	TO
hvd.rsl868	381	12	cook	cook	VB
hvd.rsl868	381	13	the	the	DT
hvd.rsl868	381	14	outside	outside	NN
hvd.rsl868	381	15	,	,	,
hvd.rsl868	381	16	then	then	RB
hvd.rsl868	381	17	add	add	VB
hvd.rsl868	381	18	the	the	DT
hvd.rsl868	381	19	sauce	sauce	NN
hvd.rsl868	381	20	.	.	.
hvd.rsl868	382	1	Add	add	VB
hvd.rsl868	382	2	two	two	CD
hvd.rsl868	382	3	warm	warm	JJ
hvd.rsl868	382	4	boiled	boil	VBN
hvd.rsl868	382	5	potatoes	potato	NNS
hvd.rsl868	382	6	,	,	,
hvd.rsl868	382	7	cut	cut	VBN
hvd.rsl868	382	8	into	into	IN
hvd.rsl868	382	9	good	good	JJ
hvd.rsl868	382	10	-	-	HYPH
hvd.rsl868	382	11	sized	sized	JJ
hvd.rsl868	382	12	pieces	piece	NNS
hvd.rsl868	382	13	,	,	,
hvd.rsl868	382	14	and	and	CC
hvd.rsl868	382	15	let	let	VB
hvd.rsl868	382	16	the	the	DT
hvd.rsl868	382	17	pan	pan	NN
hvd.rsl868	382	18	remain	remain	VB
hvd.rsl868	382	19	on	on	IN
hvd.rsl868	382	20	the	the	DT
hvd.rsl868	382	21	back	back	NN
hvd.rsl868	382	22	of	of	IN
hvd.rsl868	382	23	the	the	DT
hvd.rsl868	382	24	stove	stove	NN
hvd.rsl868	382	25	15	15	CD
hvd.rsl868	382	26	minutes	minute	NNS
hvd.rsl868	382	27	before	before	IN
hvd.rsl868	382	28	serving	serve	VBG
hvd.rsl868	382	29	.	.	.
hvd.rsl868	383	1	Goose	goose	NN
hvd.rsl868	383	2	,	,	,
hvd.rsl868	383	3	Braised.—Braised	braised.—braised	JJ
hvd.rsl868	383	4	goose	goose	NN
hvd.rsl868	383	5	is	be	VBZ
hvd.rsl868	383	6	superior	superior	JJ
hvd.rsl868	383	7	to	to	IN
hvd.rsl868	383	8	a	a	DT
hvd.rsl868	383	9	roast	roast	NN
hvd.rsl868	383	10	,	,	,
hvd.rsl868	383	11	in	in	IN
hvd.rsl868	383	12	the	the	DT
hvd.rsl868	383	13	taste	taste	NN
hvd.rsl868	383	14	of	of	IN
hvd.rsl868	383	15	many	many	JJ
hvd.rsl868	383	16	,	,	,
hvd.rsl868	383	17	the	the	DT
hvd.rsl868	383	18	bird	bird	NN
hvd.rsl868	383	19	acquiring	acquire	VBG
hvd.rsl868	383	20	flavor	flavor	NN
hvd.rsl868	383	21	from	from	IN
hvd.rsl868	383	22	the	the	DT
hvd.rsl868	383	23	vegetables	vegetable	NNS
hvd.rsl868	383	24	with	with	IN
hvd.rsl868	383	25	it	-PRON-	PRP
hvd.rsl868	383	26	.	.	.
hvd.rsl868	384	1	The	the	DT
hvd.rsl868	384	2	oven	oven	NN
hvd.rsl868	384	3	is	be	VBZ
hvd.rsl868	384	4	the	the	DT
hvd.rsl868	384	5	place	place	NN
hvd.rsl868	384	6	for	for	IN
hvd.rsl868	384	7	the	the	DT
hvd.rsl868	384	8	cooking	cooking	NN
hvd.rsl868	384	9	,	,	,
hvd.rsl868	384	10	and	and	CC
hvd.rsl868	384	11	a	a	DT
hvd.rsl868	384	12	porcelain	porcelain	NN
hvd.rsl868	384	13	-	-	HYPH
hvd.rsl868	384	14	lined	line	VBN
hvd.rsl868	384	15	iron	iron	NN
hvd.rsl868	384	16	pot	pot	NN
hvd.rsl868	384	17	or	or	CC
hvd.rsl868	384	18	earthen	earthen	JJ
hvd.rsl868	384	19	cooking	cooking	NN
hvd.rsl868	384	20	crock	crock	NN
hvd.rsl868	384	21	(	(	-LRB-
hvd.rsl868	384	22	either	either	CC
hvd.rsl868	384	23	having	have	VBG
hvd.rsl868	384	24	a	a	DT
hvd.rsl868	384	25	tight	tight	RB
hvd.rsl868	384	26	-	-	HYPH
hvd.rsl868	384	27	fitting	fitting	JJ
hvd.rsl868	384	28	cover	cover	NN
hvd.rsl868	384	29	)	)	-RRB-
hvd.rsl868	384	30	gives	give	VBZ
hvd.rsl868	384	31	the	the	DT
hvd.rsl868	384	32	best	good	JJS
hvd.rsl868	384	33	results	result	NNS
hvd.rsl868	384	34	.	.	.
hvd.rsl868	385	1	Prepare	prepare	VB
hvd.rsl868	385	2	the	the	DT
hvd.rsl868	385	3	goose	goose	NN
hvd.rsl868	385	4	as	as	IN
hvd.rsl868	385	5	for	for	IN
hvd.rsl868	385	6	roasting	roasting	NN
hvd.rsl868	385	7	,	,	,
hvd.rsl868	385	8	but	but	CC
hvd.rsl868	385	9	do	do	VBP
hvd.rsl868	385	10	not	not	RB
hvd.rsl868	385	11	stuff	stuff	VB
hvd.rsl868	385	12	.	.	.
hvd.rsl868	386	1	In	in	IN
hvd.rsl868	386	2	the	the	DT
hvd.rsl868	386	3	baking	baking	NN
hvd.rsl868	386	4	dish	dish	NN
hvd.rsl868	386	5	put	put	VBD
hvd.rsl868	386	6	a	a	DT
hvd.rsl868	386	7	layer	layer	NN
hvd.rsl868	386	8	of	of	IN
hvd.rsl868	386	9	chopped	chop	VBN
hvd.rsl868	386	10	or	or	CC
hvd.rsl868	386	11	sliced	slice	VBN
hvd.rsl868	386	12	onions	onion	NNS
hvd.rsl868	386	13	,	,	,
hvd.rsl868	386	14	celery	celery	NN
hvd.rsl868	386	15	,	,	,
hvd.rsl868	386	16	turnips	turnip	NNS
hvd.rsl868	386	17	,	,	,
hvd.rsl868	386	18	carrots	carrot	NNS
hvd.rsl868	386	19	and	and	CC
hvd.rsl868	386	20	two	two	CD
hvd.rsl868	386	21	apples	apple	NNS
hvd.rsl868	386	22	.	.	.
hvd.rsl868	387	1	Sprinkle	sprinkle	VB
hvd.rsl868	387	2	with	with	IN
hvd.rsl868	387	3	a	a	DT
hvd.rsl868	387	4	teaspoonful	teaspoonful	NN
hvd.rsl868	387	5	of	of	IN
hvd.rsl868	387	6	salt	salt	NN
hvd.rsl868	387	7	,	,	,
hvd.rsl868	387	8	one	one	CD
hvd.rsl868	387	9	of	of	IN
hvd.rsl868	387	10	powdered	powder	VBN
hvd.rsl868	387	11	sage	sage	NN
hvd.rsl868	387	12	and	and	CC
hvd.rsl868	387	13	six	six	CD
hvd.rsl868	387	14	shakes	shake	NNS
hvd.rsl868	387	15	of	of	IN
hvd.rsl868	387	16	pepper	pepper	NN
hvd.rsl868	387	17	.	.	.
hvd.rsl868	388	1	Lay	lay	VB
hvd.rsl868	388	2	the	the	DT
hvd.rsl868	388	3	goose	goose	NN
hvd.rsl868	388	4	upon	upon	IN
hvd.rsl868	388	5	them	-PRON-	PRP
hvd.rsl868	388	6	,	,	,
hvd.rsl868	388	7	pour	pour	VB
hvd.rsl868	388	8	over	over	IN
hvd.rsl868	388	9	it	-PRON-	PRP
hvd.rsl868	388	10	two	two	CD
hvd.rsl868	388	11	cupfuls	cupful	NNS
hvd.rsl868	388	12	of	of	IN
hvd.rsl868	388	13	boiling	boil	VBG
hvd.rsl868	388	14	water	water	NN
hvd.rsl868	388	15	,	,	,
hvd.rsl868	388	16	dredge	dredge	VB
hvd.rsl868	388	17	with	with	IN
hvd.rsl868	388	18	salt	salt	NN
hvd.rsl868	388	19	,	,	,
hvd.rsl868	388	20	pepper	pepper	NN
hvd.rsl868	388	21	,	,	,
hvd.rsl868	388	22	powdered	powder	VBN
hvd.rsl868	388	23	sage	sage	NN
hvd.rsl868	388	24	and	and	CC
hvd.rsl868	388	25	flour	flour	NN
hvd.rsl868	388	26	.	.	.
hvd.rsl868	389	1	Cover	cover	VB
hvd.rsl868	389	2	closely	closely	RB
hvd.rsl868	389	3	and	and	CC
hvd.rsl868	389	4	cook	cook	VB
hvd.rsl868	389	5	slowly	slowly	RB
hvd.rsl868	389	6	for	for	IN
hvd.rsl868	389	7	at	at	RB
hvd.rsl868	389	8	least	least	RBS
hvd.rsl868	389	9	four	four	CD
hvd.rsl868	389	10	hours	hour	NNS
hvd.rsl868	389	11	(	(	-LRB-
hvd.rsl868	389	12	allow	allow	VB
hvd.rsl868	389	13	25	25	CD
hvd.rsl868	389	14	minutes	minute	NNS
hvd.rsl868	389	15	to	to	IN
hvd.rsl868	389	16	the	the	DT
hvd.rsl868	389	17	pound	pound	NN
hvd.rsl868	389	18	)	)	-RRB-
hvd.rsl868	389	19	.	.	.
hvd.rsl868	390	1	Turn	turn	VB
hvd.rsl868	390	2	the	the	DT
hvd.rsl868	390	3	goose	goose	NN
hvd.rsl868	390	4	every	every	DT
hvd.rsl868	390	5	two	two	CD
hvd.rsl868	390	6	hours	hour	NNS
hvd.rsl868	390	7	.	.	.
hvd.rsl868	391	1	Add	add	VB
hvd.rsl868	391	2	more	more	JJR
hvd.rsl868	391	3	water	water	NN
hvd.rsl868	391	4	if	if	IN
hvd.rsl868	391	5	necessary	necessary	JJ
hvd.rsl868	391	6	.	.	.
hvd.rsl868	392	1	Less	Less	JJR
hvd.rsl868	392	2	time	time	NN
hvd.rsl868	392	3	is	be	VBZ
hvd.rsl868	392	4	required	require	VBN
hvd.rsl868	392	5	if	if	IN
hvd.rsl868	392	6	a	a	DT
hvd.rsl868	392	7	roaster	roaster	NN
hvd.rsl868	392	8	is	be	VBZ
hvd.rsl868	392	9	used	use	VBN
hvd.rsl868	392	10	.	.	.
hvd.rsl868	393	1	When	when	WRB
hvd.rsl868	393	2	tender	tender	JJ
hvd.rsl868	393	3	,	,	,
hvd.rsl868	393	4	remove	remove	VB
hvd.rsl868	393	5	the	the	DT
hvd.rsl868	393	6	goose	goose	NN
hvd.rsl868	393	7	.	.	.
hvd.rsl868	394	1	Rub	rub	VB
hvd.rsl868	394	2	the	the	DT
hvd.rsl868	394	3	vegetables	vegetable	NNS
hvd.rsl868	394	4	and	and	CC
hvd.rsl868	394	5	gravy	gravy	NN
hvd.rsl868	394	6	through	through	IN
hvd.rsl868	394	7	a	a	DT
hvd.rsl868	394	8	colander	colander	NN
hvd.rsl868	394	9	,	,	,
hvd.rsl868	394	10	return	return	VB
hvd.rsl868	394	11	to	to	IN
hvd.rsl868	394	12	the	the	DT
hvd.rsl868	394	13	fire	fire	NN
hvd.rsl868	394	14	and	and	CC
hvd.rsl868	394	15	stir	stir	VB
hvd.rsl868	394	16	in	in	IN
hvd.rsl868	394	17	a	a	DT
hvd.rsl868	394	18	tablespoonful	tablespoonful	NN
hvd.rsl868	394	19	of	of	IN
hvd.rsl868	394	20	browned	browned	JJ
hvd.rsl868	394	21	flour	flour	NN
hvd.rsl868	394	22	.	.	.
hvd.rsl868	395	1	Boil	boil	VB
hvd.rsl868	395	2	up	up	RP
hvd.rsl868	395	3	once	once	RB
hvd.rsl868	395	4	and	and	CC
hvd.rsl868	395	5	serve	serve	VB
hvd.rsl868	395	6	in	in	IN
hvd.rsl868	395	7	a	a	DT
hvd.rsl868	395	8	boat	boat	NN
hvd.rsl868	395	9	.	.	.
hvd.rsl868	396	1	Garnish	garnish	VB
hvd.rsl868	396	2	the	the	DT
hvd.rsl868	396	3	goose	goose	NN
hvd.rsl868	396	4	with	with	IN
hvd.rsl868	396	5	parsley	parsley	NN
hvd.rsl868	396	6	.	.	.
hvd.rsl868	397	1	Gumbo.—This	gumbo.—thi	NNS
hvd.rsl868	397	2	takes	take	VBZ
hvd.rsl868	397	3	four	four	CD
hvd.rsl868	397	4	hours	hour	NNS
hvd.rsl868	397	5	to	to	TO
hvd.rsl868	397	6	make	make	VB
hvd.rsl868	397	7	.	.	.
hvd.rsl868	398	1	Put	put	VB
hvd.rsl868	398	2	into	into	IN
hvd.rsl868	398	3	a	a	DT
hvd.rsl868	398	4	kettle	kettle	NN
hvd.rsl868	398	5	two	two	CD
hvd.rsl868	398	6	pounds	pound	NNS
hvd.rsl868	398	7	of	of	IN
hvd.rsl868	398	8	lean	lean	JJ
hvd.rsl868	398	9	soup	soup	NN
hvd.rsl868	398	10	beef	beef	NN
hvd.rsl868	398	11	,	,	,
hvd.rsl868	398	12	one	one	CD
hvd.rsl868	398	13	-	-	HYPH
hvd.rsl868	398	14	half	half	NN
hvd.rsl868	398	15	a	a	DT
hvd.rsl868	398	16	chicken	chicken	NN
hvd.rsl868	398	17	that	that	WDT
hvd.rsl868	398	18	has	have	VBZ
hvd.rsl868	398	19	been	be	VBN
hvd.rsl868	398	20	jointed	joint	VBN
hvd.rsl868	398	21	,	,	,
hvd.rsl868	398	22	a	a	DT
hvd.rsl868	398	23	small	small	JJ
hvd.rsl868	398	24	ham	ham	NN
hvd.rsl868	398	25	bone	bone	NN
hvd.rsl868	398	26	,	,	,
hvd.rsl868	398	27	or	or	CC
hvd.rsl868	398	28	a	a	DT
hvd.rsl868	398	29	good	good	JJ
hvd.rsl868	398	30	-	-	HYPH
hvd.rsl868	398	31	sized	sized	JJ
hvd.rsl868	398	32	slice	slice	NN
hvd.rsl868	398	33	of	of	IN
hvd.rsl868	398	34	lean	lean	JJ
hvd.rsl868	398	35	bacon	bacon	NN
hvd.rsl868	398	36	,	,	,
hvd.rsl868	398	37	a	a	DT
hvd.rsl868	398	38	slice	slice	NN
hvd.rsl868	398	39	of	of	IN
hvd.rsl868	398	40	green	green	JJ
hvd.rsl868	398	41	pepper	pepper	NN
hvd.rsl868	398	42	and	and	CC
hvd.rsl868	398	43	a	a	DT
hvd.rsl868	398	44	square	square	JJ
hvd.rsl868	398	45	inch	inch	NN
hvd.rsl868	398	46	of	of	IN
hvd.rsl868	398	47	onion	onion	NN
hvd.rsl868	398	48	.	.	.
hvd.rsl868	399	1	Add	add	VB
hvd.rsl868	399	2	three	three	CD
hvd.rsl868	399	3	quarts	quart	NNS
hvd.rsl868	399	4	of	of	IN
hvd.rsl868	399	5	water	water	NN
hvd.rsl868	399	6	and	and	CC
hvd.rsl868	399	7	boil	boil	NN
hvd.rsl868	399	8	or	or	CC
hvd.rsl868	399	9	simmer	simmer	VB
hvd.rsl868	399	10	gently	gently	RB
hvd.rsl868	399	11	,	,	,
hvd.rsl868	399	12	skimming	skim	VBG
hvd.rsl868	399	13	often	often	RB
hvd.rsl868	399	14	for	for	IN
hvd.rsl868	399	15	two	two	CD
hvd.rsl868	399	16	hours	hour	NNS
hvd.rsl868	399	17	.	.	.
hvd.rsl868	400	1	At	at	IN
hvd.rsl868	400	2	the	the	DT
hvd.rsl868	400	3	end	end	NN
hvd.rsl868	400	4	of	of	IN
hvd.rsl868	400	5	this	this	DT
hvd.rsl868	400	6	time	time	NN
hvd.rsl868	400	7	add	add	VB
hvd.rsl868	400	8	three	three	CD
hvd.rsl868	400	9	pints	pint	NNS
hvd.rsl868	400	10	of	of	IN
hvd.rsl868	400	11	okra	okra	NN
hvd.rsl868	400	12	that	that	WDT
hvd.rsl868	400	13	has	have	VBZ
hvd.rsl868	400	14	first	first	RB
hvd.rsl868	400	15	been	be	VBN
hvd.rsl868	400	16	cut	cut	VBN
hvd.rsl868	400	17	in	in	IN
hvd.rsl868	400	18	slices	slice	NNS
hvd.rsl868	400	19	and	and	CC
hvd.rsl868	400	20	fried	fry	VBN
hvd.rsl868	400	21	lightly	lightly	RB
hvd.rsl868	400	22	in	in	IN
hvd.rsl868	400	23	a	a	DT
hvd.rsl868	400	24	very	very	RB
hvd.rsl868	400	25	small	small	JJ
hvd.rsl868	400	26	amount	amount	NN
hvd.rsl868	400	27	of	of	IN
hvd.rsl868	400	28	butter	butter	NN
hvd.rsl868	400	29	,	,	,
hvd.rsl868	400	30	also	also	RB
hvd.rsl868	400	31	a	a	DT
hvd.rsl868	400	32	large	large	JJ
hvd.rsl868	400	33	potato	potato	NN
hvd.rsl868	400	34	cut	cut	NN
hvd.rsl868	400	35	in	in	IN
hvd.rsl868	400	36	pieces	piece	NNS
hvd.rsl868	400	37	,	,	,
hvd.rsl868	400	38	which	which	WDT
hvd.rsl868	400	39	gradually	gradually	RB
hvd.rsl868	400	40	breaks	break	VBZ
hvd.rsl868	400	41	and	and	CC
hvd.rsl868	400	42	thickens	thicken	VBZ
hvd.rsl868	400	43	the	the	DT
hvd.rsl868	400	44	soup	soup	NN
hvd.rsl868	400	45	.	.	.
hvd.rsl868	401	1	An	an	DT
hvd.rsl868	401	2	hour	hour	NN
hvd.rsl868	401	3	later	later	RB
hvd.rsl868	401	4	,	,	,
hvd.rsl868	401	5	after	after	IN
hvd.rsl868	401	6	frequent	frequent	JJ
hvd.rsl868	401	7	skimmings	skimming	NNS
hvd.rsl868	401	8	,	,	,
hvd.rsl868	401	9	add	add	VB
hvd.rsl868	401	10	a	a	DT
hvd.rsl868	401	11	full	full	JJ
hvd.rsl868	401	12	quart	quart	NN
hvd.rsl868	401	13	of	of	IN
hvd.rsl868	401	14	tomatoes	tomato	NNS
hvd.rsl868	401	15	and	and	CC
hvd.rsl868	401	16	the	the	DT
hvd.rsl868	401	17	corn	corn	NN
hvd.rsl868	401	18	cut	cut	NN
hvd.rsl868	401	19	from	from	IN
hvd.rsl868	401	20	two	two	CD
hvd.rsl868	401	21	large	large	JJ
hvd.rsl868	401	22	ears	ear	NNS
hvd.rsl868	401	23	,	,	,
hvd.rsl868	401	24	also	also	RB
hvd.rsl868	401	25	30	30	CD
hvd.rsl868	401	26	THE	the	DT
hvd.rsl868	401	27	RURAL	rural	JJ
hvd.rsl868	401	28	COOK	COOK	NNP
hvd.rsl868	401	29	BOOK	book	NN
hvd.rsl868	401	30	.	.	.
hvd.rsl868	402	1	the	the	DT
hvd.rsl868	402	2	cobs	cobs	NN
hvd.rsl868	402	3	,	,	,
hvd.rsl868	402	4	and	and	CC
hvd.rsl868	402	5	boil	boil	VB
hvd.rsl868	402	6	gently	gently	RB
hvd.rsl868	402	7	for	for	IN
hvd.rsl868	402	8	another	another	DT
hvd.rsl868	402	9	hour	hour	NN
hvd.rsl868	402	10	.	.	.
hvd.rsl868	403	1	Then	then	RB
hvd.rsl868	403	2	remove	remove	VB
hvd.rsl868	403	3	the	the	DT
hvd.rsl868	403	4	corncobs	corncob	NNS
hvd.rsl868	403	5	and	and	CC
hvd.rsl868	403	6	what	what	WP
hvd.rsl868	403	7	is	be	VBZ
hvd.rsl868	403	8	left	leave	VBN
hvd.rsl868	403	9	of	of	IN
hvd.rsl868	403	10	the	the	DT
hvd.rsl868	403	11	beef	beef	NN
hvd.rsl868	403	12	,	,	,
hvd.rsl868	403	13	and	and	CC
hvd.rsl868	403	14	the	the	DT
hvd.rsl868	403	15	chicken	chicken	NN
hvd.rsl868	403	16	bones	bone	NNS
hvd.rsl868	403	17	,	,	,
hvd.rsl868	403	18	leaving	leave	VBG
hvd.rsl868	403	19	the	the	DT
hvd.rsl868	403	20	chicken	chicken	NN
hvd.rsl868	403	21	meat	meat	NN
hvd.rsl868	403	22	in	in	IN
hvd.rsl868	403	23	the	the	DT
hvd.rsl868	403	24	stew	stew	NN
hvd.rsl868	403	25	;	;	:
hvd.rsl868	403	26	season	season	NN
hvd.rsl868	403	27	with	with	IN
hvd.rsl868	403	28	salt	salt	NN
hvd.rsl868	403	29	,	,	,
hvd.rsl868	403	30	cayenne	cayenne	NN
hvd.rsl868	403	31	pepper	pepper	NN
hvd.rsl868	403	32	,	,	,
hvd.rsl868	403	33	a	a	DT
hvd.rsl868	403	34	teaspoonful	teaspoonful	NN
hvd.rsl868	403	35	of	of	IN
hvd.rsl868	403	36	Worcestershire	Worcestershire	NNP
hvd.rsl868	403	37	sauce	sauce	NN
hvd.rsl868	403	38	and	and	CC
hvd.rsl868	403	39	a	a	DT
hvd.rsl868	403	40	teaspoonful	teaspoonful	NN
hvd.rsl868	403	41	of	of	IN
hvd.rsl868	403	42	sugar	sugar	NN
hvd.rsl868	403	43	,	,	,
hvd.rsl868	403	44	and	and	CC
hvd.rsl868	403	45	it	-PRON-	PRP
hvd.rsl868	403	46	is	be	VBZ
hvd.rsl868	403	47	ready	ready	JJ
hvd.rsl868	403	48	to	to	TO
hvd.rsl868	403	49	serve	serve	VB
hvd.rsl868	403	50	.	.	.
hvd.rsl868	404	1	Dry	dry	JJ
hvd.rsl868	404	2	boiled	boil	VBN
hvd.rsl868	404	3	rice	rice	NN
hvd.rsl868	404	4	is	be	VBZ
hvd.rsl868	404	5	nice	nice	JJ
hvd.rsl868	404	6	served	serve	VBN
hvd.rsl868	404	7	with	with	IN
hvd.rsl868	404	8	this	this	DT
hvd.rsl868	404	9	gumbo	gumbo	NN
hvd.rsl868	404	10	,	,	,
hvd.rsl868	404	11	which	which	WDT
hvd.rsl868	404	12	is	be	VBZ
hvd.rsl868	404	13	a	a	DT
hvd.rsl868	404	14	stew	stew	NN
hvd.rsl868	404	15	rather	rather	RB
hvd.rsl868	404	16	than	than	IN
hvd.rsl868	404	17	a	a	DT
hvd.rsl868	404	18	soup	soup	NN
hvd.rsl868	404	19	.	.	.
hvd.rsl868	405	1	Many	many	JJ
hvd.rsl868	405	2	recipes	recipe	NNS
hvd.rsl868	405	3	for	for	IN
hvd.rsl868	405	4	gumbo	gumbo	NN
hvd.rsl868	405	5	call	call	NN
hvd.rsl868	405	6	for	for	IN
hvd.rsl868	405	7	a	a	DT
hvd.rsl868	405	8	small	small	JJ
hvd.rsl868	405	9	quantity	quantity	NN
hvd.rsl868	405	10	of	of	IN
hvd.rsl868	405	11	"	"	``
hvd.rsl868	405	12	fillet	fillet	NN
hvd.rsl868	405	13	powder	powder	NN
hvd.rsl868	405	14	"	"	''
hvd.rsl868	405	15	;	;	:
hvd.rsl868	405	16	this	this	DT
hvd.rsl868	405	17	is	be	VBZ
hvd.rsl868	405	18	the	the	DT
hvd.rsl868	405	19	tender	tender	JJ
hvd.rsl868	405	20	young	young	JJ
hvd.rsl868	405	21	green	green	JJ
hvd.rsl868	405	22	leaves	leave	NNS
hvd.rsl868	405	23	of	of	IN
hvd.rsl868	405	24	sassafras	sassafras	NN
hvd.rsl868	405	25	powdered	powder	VBN
hvd.rsl868	405	26	.	.	.
hvd.rsl868	406	1	Ham	Ham	NNP
hvd.rsl868	406	2	,	,	,
hvd.rsl868	406	3	Curing.—This	curing.—this	NN
hvd.rsl868	406	4	is	be	VBZ
hvd.rsl868	406	5	a	a	DT
hvd.rsl868	406	6	Virginia	Virginia	NNP
hvd.rsl868	406	7	method	method	NN
hvd.rsl868	406	8	.	.	.
hvd.rsl868	407	1	For	for	IN
hvd.rsl868	407	2	curing	cure	VBG
hvd.rsl868	407	3	four	four	CD
hvd.rsl868	407	4	hams	ham	NNS
hvd.rsl868	407	5	,	,	,
hvd.rsl868	407	6	averaging	average	VBG
hvd.rsl868	407	7	12	12	CD
hvd.rsl868	407	8	pounds	pound	NNS
hvd.rsl868	407	9	each	each	DT
hvd.rsl868	407	10	,	,	,
hvd.rsl868	407	11	have	have	VBP
hvd.rsl868	407	12	ready	ready	JJ
hvd.rsl868	407	13	one	one	CD
hvd.rsl868	407	14	and	and	CC
hvd.rsl868	407	15	a	a	DT
hvd.rsl868	407	16	half	half	NN
hvd.rsl868	407	17	gallons	gallon	NNS
hvd.rsl868	407	18	of	of	IN
hvd.rsl868	407	19	the	the	DT
hvd.rsl868	407	20	best	good	JJS
hvd.rsl868	407	21	salt	salt	NN
hvd.rsl868	407	22	,	,	,
hvd.rsl868	407	23	one	one	CD
hvd.rsl868	407	24	pound	pound	NN
hvd.rsl868	407	25	of	of	IN
hvd.rsl868	407	26	good	good	JJ
hvd.rsl868	407	27	brown	brown	JJ
hvd.rsl868	407	28	sugar	sugar	NN
hvd.rsl868	407	29	,	,	,
hvd.rsl868	407	30	one	one	CD
hvd.rsl868	407	31	-	-	HYPH
hvd.rsl868	407	32	eighth	eighth	JJ
hvd.rsl868	407	33	pound	pound	NN
hvd.rsl868	407	34	of	of	IN
hvd.rsl868	407	35	powdered	powder	VBN
hvd.rsl868	407	36	saltpeter	saltpeter	NN
hvd.rsl868	407	37	,	,	,
hvd.rsl868	407	38	one	one	CD
hvd.rsl868	407	39	ounce	ounce	NN
hvd.rsl868	407	40	of	of	IN
hvd.rsl868	407	41	black	black	JJ
hvd.rsl868	407	42	pepper	pepper	NN
hvd.rsl868	407	43	and	and	CC
hvd.rsl868	407	44	one	one	CD
hvd.rsl868	407	45	-	-	HYPH
hvd.rsl868	407	46	half	half	NN
hvd.rsl868	407	47	ounce	ounce	NN
hvd.rsl868	407	48	of	of	IN
hvd.rsl868	407	49	cayenne	cayenne	NN
hvd.rsl868	407	50	.	.	.
hvd.rsl868	408	1	Cut	cut	VB
hvd.rsl868	408	2	the	the	DT
hvd.rsl868	408	3	joints	joint	NNS
hvd.rsl868	408	4	into	into	IN
hvd.rsl868	408	5	proper	proper	JJ
hvd.rsl868	408	6	shapes	shape	NNS
hvd.rsl868	408	7	,	,	,
hvd.rsl868	408	8	without	without	IN
hvd.rsl868	408	9	unnecessary	unnecessary	JJ
hvd.rsl868	408	10	bone	bone	NN
hvd.rsl868	408	11	and	and	CC
hvd.rsl868	408	12	fat	fat	NN
hvd.rsl868	408	13	,	,	,
hvd.rsl868	408	14	and	and	CC
hvd.rsl868	408	15	lay	lie	VBD
hvd.rsl868	408	16	them	-PRON-	PRP
hvd.rsl868	408	17	on	on	IN
hvd.rsl868	408	18	a	a	DT
hvd.rsl868	408	19	board	board	NN
hvd.rsl868	408	20	on	on	IN
hvd.rsl868	408	21	table	table	NN
hvd.rsl868	408	22	.	.	.
hvd.rsl868	409	1	First	first	RB
hvd.rsl868	409	2	rub	rub	VB
hvd.rsl868	409	3	the	the	DT
hvd.rsl868	409	4	skin	skin	NN
hvd.rsl868	409	5	well	well	RB
hvd.rsl868	409	6	with	with	IN
hvd.rsl868	409	7	salt	salt	NN
hvd.rsl868	409	8	and	and	CC
hvd.rsl868	409	9	lay	lie	VBD
hvd.rsl868	409	10	each	each	DT
hvd.rsl868	409	11	joint	joint	JJ
hvd.rsl868	409	12	aside	aside	RB
hvd.rsl868	409	13	,	,	,
hvd.rsl868	409	14	then	then	RB
hvd.rsl868	409	15	begin	begin	VB
hvd.rsl868	409	16	over	over	RP
hvd.rsl868	409	17	again	again	RB
hvd.rsl868	409	18	,	,	,
hvd.rsl868	409	19	and	and	CC
hvd.rsl868	409	20	into	into	IN
hvd.rsl868	409	21	the	the	DT
hvd.rsl868	409	22	fleshy	fleshy	JJ
hvd.rsl868	409	23	side	side	NN
hvd.rsl868	409	24	of	of	IN
hvd.rsl868	409	25	each	each	DT
hvd.rsl868	409	26	ham	ham	NN
hvd.rsl868	409	27	rub	rub	VB
hvd.rsl868	409	28	two	two	CD
hvd.rsl868	409	29	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	409	30	of	of	IN
hvd.rsl868	409	31	saltpeter	saltpeter	NN
hvd.rsl868	409	32	and	and	CC
hvd.rsl868	409	33	a	a	DT
hvd.rsl868	409	34	tablespoonful	tablespoonful	NN
hvd.rsl868	409	35	of	of	IN
hvd.rsl868	409	36	brown	brown	JJ
hvd.rsl868	409	37	sugar	sugar	NN
hvd.rsl868	409	38	mixed	mix	VBN
hvd.rsl868	409	39	together	together	RB
hvd.rsl868	409	40	.	.	.
hvd.rsl868	410	1	Rub	rub	VB
hvd.rsl868	410	2	the	the	DT
hvd.rsl868	410	3	pepper	pepper	NN
hvd.rsl868	410	4	,	,	,
hvd.rsl868	410	5	particularly	particularly	RB
hvd.rsl868	410	6	,	,	,
hvd.rsl868	410	7	about	about	IN
hvd.rsl868	410	8	the	the	DT
hvd.rsl868	410	9	hock	hock	NN
hvd.rsl868	410	10	and	and	CC
hvd.rsl868	410	11	under	under	IN
hvd.rsl868	410	12	the	the	DT
hvd.rsl868	410	13	bone	bone	NN
hvd.rsl868	410	14	and	and	CC
hvd.rsl868	410	15	give	give	VB
hvd.rsl868	410	16	to	to	IN
hvd.rsl868	410	17	the	the	DT
hvd.rsl868	410	18	whole	whole	JJ
hvd.rsl868	410	19	ham	ham	NN
hvd.rsl868	410	20	a	a	DT
hvd.rsl868	410	21	good	good	JJ
hvd.rsl868	410	22	application	application	NN
hvd.rsl868	410	23	of	of	IN
hvd.rsl868	410	24	salt	salt	NN
hvd.rsl868	410	25	.	.	.
hvd.rsl868	411	1	Now	now	RB
hvd.rsl868	411	2	pack	pack	VB
hvd.rsl868	411	3	the	the	DT
hvd.rsl868	411	4	hams	ham	NNS
hvd.rsl868	411	5	,	,	,
hvd.rsl868	411	6	one	one	CD
hvd.rsl868	411	7	upon	upon	IN
hvd.rsl868	411	8	another	another	DT
hvd.rsl868	411	9	,	,	,
hvd.rsl868	411	10	the	the	DT
hvd.rsl868	411	11	skin	skin	NN
hvd.rsl868	411	12	side	side	NN
hvd.rsl868	411	13	downward	downward	RB
hvd.rsl868	411	14	,	,	,
hvd.rsl868	411	15	with	with	IN
hvd.rsl868	411	16	a	a	DT
hvd.rsl868	411	17	layer	layer	NN
hvd.rsl868	411	18	of	of	IN
hvd.rsl868	411	19	salt	salt	NN
hvd.rsl868	411	20	between	between	IN
hvd.rsl868	411	21	,	,	,
hvd.rsl868	411	22	into	into	IN
hvd.rsl868	411	23	a	a	DT
hvd.rsl868	411	24	tub	tub	NN
hvd.rsl868	411	25	or	or	CC
hvd.rsl868	411	26	box	box	NN
hvd.rsl868	411	27	,	,	,
hvd.rsl868	411	28	the	the	DT
hvd.rsl868	411	29	bottom	bottom	NN
hvd.rsl868	411	30	of	of	IN
hvd.rsl868	411	31	which	which	WDT
hvd.rsl868	411	32	has	have	VBZ
hvd.rsl868	411	33	also	also	RB
hvd.rsl868	411	34	been	be	VBN
hvd.rsl868	411	35	covered	cover	VBN
hvd.rsl868	411	36	"	"	''
hvd.rsl868	411	37	with	with	IN
hvd.rsl868	411	38	salt	salt	NN
hvd.rsl868	411	39	.	.	.
hvd.rsl868	412	1	The	the	DT
hvd.rsl868	412	2	process	process	NN
hvd.rsl868	412	3	of	of	IN
hvd.rsl868	412	4	salting	salting	NN
hvd.rsl868	412	5	will	will	MD
hvd.rsl868	412	6	be	be	VB
hvd.rsl868	412	7	complete	complete	JJ
hvd.rsl868	412	8	in	in	IN
hvd.rsl868	412	9	five	five	CD
hvd.rsl868	412	10	weeks	week	NNS
hvd.rsl868	412	11	.	.	.
hvd.rsl868	413	1	At	at	IN
hvd.rsl868	413	2	the	the	DT
hvd.rsl868	413	3	end	end	NN
hvd.rsl868	413	4	of	of	IN
hvd.rsl868	413	5	that	that	DT
hvd.rsl868	413	6	time	time	NN
hvd.rsl868	413	7	have	have	VBP
hvd.rsl868	413	8	ready	ready	JJ
hvd.rsl868	413	9	about	about	IN
hvd.rsl868	413	10	a	a	DT
hvd.rsl868	413	11	peck	peck	NN
hvd.rsl868	413	12	of	of	IN
hvd.rsl868	413	13	hickory	hickory	NN
hvd.rsl868	413	14	ashes	ashe	NNS
hvd.rsl868	413	15	;	;	:
hvd.rsl868	413	16	clean	clean	VB
hvd.rsl868	413	17	the	the	DT
hvd.rsl868	413	18	hams	ham	NNS
hvd.rsl868	413	19	with	with	IN
hvd.rsl868	413	20	a	a	DT
hvd.rsl868	413	21	brush	brush	NN
hvd.rsl868	413	22	or	or	CC
hvd.rsl868	413	23	dry	dry	JJ
hvd.rsl868	413	24	cloth	cloth	NN
hvd.rsl868	413	25	and	and	CC
hvd.rsl868	413	26	rub	rub	VB
hvd.rsl868	413	27	them	-PRON-	PRP
hvd.rsl868	413	28	with	with	IN
hvd.rsl868	413	29	the	the	DT
hvd.rsl868	413	30	ashes	ashe	NNS
hvd.rsl868	413	31	.	.	.
hvd.rsl868	414	1	To	to	TO
hvd.rsl868	414	2	smoke	smoke	VB
hvd.rsl868	414	3	the	the	DT
hvd.rsl868	414	4	hams	ham	NNS
hvd.rsl868	414	5	the	the	DT
hvd.rsl868	414	6	joints	joint	NNS
hvd.rsl868	414	7	should	should	MD
hvd.rsl868	414	8	be	be	VB
hvd.rsl868	414	9	hung	hang	VBN
hvd.rsl868	414	10	from	from	IN
hvd.rsl868	414	11	joists	joist	NNS
hvd.rsl868	414	12	beneath	beneath	IN
hvd.rsl868	414	13	the	the	DT
hvd.rsl868	414	14	ceiling	ceiling	NN
hvd.rsl868	414	15	and	and	CC
hvd.rsl868	414	16	a	a	DT
hvd.rsl868	414	17	slow	slow	JJ
hvd.rsl868	414	18	,	,	,
hvd.rsl868	414	19	smothered	smothered	JJ
hvd.rsl868	414	20	fire	fire	NN
hvd.rsl868	414	21	kept	keep	VBD
hvd.rsl868	414	22	up	up	RP
hvd.rsl868	414	23	for	for	IN
hvd.rsl868	414	24	five	five	CD
hvd.rsl868	414	25	or	or	CC
hvd.rsl868	414	26	six	six	CD
hvd.rsl868	414	27	weeks	week	NNS
hvd.rsl868	414	28	,	,	,
hvd.rsl868	414	29	so	so	IN
hvd.rsl868	414	30	as	as	IN
hvd.rsl868	414	31	to	to	TO
hvd.rsl868	414	32	smoke	smoke	VB
hvd.rsl868	414	33	thoroughly	thoroughly	RB
hvd.rsl868	414	34	,	,	,
hvd.rsl868	414	35	but	but	CC
hvd.rsl868	414	36	not	not	RB
hvd.rsl868	414	37	overheat	overheat	VB
hvd.rsl868	414	38	the	the	DT
hvd.rsl868	414	39	hams	ham	NNS
hvd.rsl868	414	40	.	.	.
hvd.rsl868	415	1	Or	or	CC
hvd.rsl868	415	2	,	,	,
hvd.rsl868	415	3	as	as	IN
hvd.rsl868	415	4	an	an	DT
hvd.rsl868	415	5	excellent	excellent	JJ
hvd.rsl868	415	6	substitute	substitute	NN
hvd.rsl868	415	7	for	for	IN
hvd.rsl868	415	8	this	this	DT
hvd.rsl868	415	9	process	process	NN
hvd.rsl868	415	10	,	,	,
hvd.rsl868	415	11	paint	paint	VB
hvd.rsl868	415	12	the	the	DT
hvd.rsl868	415	13	hams	ham	NNS
hvd.rsl868	415	14	with	with	IN
hvd.rsl868	415	15	a	a	DT
hvd.rsl868	415	16	coating	coating	NN
hvd.rsl868	415	17	of	of	IN
hvd.rsl868	415	18	pyroligneous	pyroligneous	JJ
hvd.rsl868	415	19	acid	acid	NN
hvd.rsl868	415	20	,	,	,
hvd.rsl868	415	21	let	let	VB
hvd.rsl868	415	22	them	-PRON-	PRP
hvd.rsl868	415	23	dry	dry	VB
hvd.rsl868	415	24	and	and	CC
hvd.rsl868	415	25	repeat	repeat	VB
hvd.rsl868	415	26	the	the	DT
hvd.rsl868	415	27	operation	operation	NN
hvd.rsl868	415	28	.	.	.
hvd.rsl868	416	1	Wrap	wrap	VB
hvd.rsl868	416	2	each	each	DT
hvd.rsl868	416	3	ham	ham	NN
hvd.rsl868	416	4	in	in	IN
hvd.rsl868	416	5	paper	paper	NN
hvd.rsl868	416	6	and	and	CC
hvd.rsl868	416	7	encase	encase	VB
hvd.rsl868	416	8	it	-PRON-	PRP
hvd.rsl868	416	9	in	in	IN
hvd.rsl868	416	10	a	a	DT
hvd.rsl868	416	11	canvas	canvas	NN
hvd.rsl868	416	12	or	or	CC
hvd.rsl868	416	13	strong	strong	JJ
hvd.rsl868	416	14	cotton	cotton	NN
hvd.rsl868	416	15	bag	bag	NN
hvd.rsl868	416	16	.	.	.
hvd.rsl868	417	1	A	a	DT
hvd.rsl868	417	2	simple	simple	JJ
hvd.rsl868	417	3	way	way	NN
hvd.rsl868	417	4	to	to	IN
hvd.rsl868	417	5	salt	salt	NN
hvd.rsl868	417	6	bacon	bacon	NN
hvd.rsl868	417	7	and	and	CC
hvd.rsl868	417	8	hams	ham	NNS
hvd.rsl868	417	9	in	in	IN
hvd.rsl868	417	10	brine	brine	NN
hvd.rsl868	417	11	is	be	VBZ
hvd.rsl868	417	12	to	to	TO
hvd.rsl868	417	13	rub	rub	VB
hvd.rsl868	417	14	the	the	DT
hvd.rsl868	417	15	meat	meat	NN
hvd.rsl868	417	16	well	well	RB
hvd.rsl868	417	17	with	with	IN
hvd.rsl868	417	18	salt	salt	NN
hvd.rsl868	417	19	,	,	,
hvd.rsl868	417	20	especially	especially	RB
hvd.rsl868	417	21	into	into	IN
hvd.rsl868	417	22	the	the	DT
hvd.rsl868	417	23	exposed	expose	VBN
hvd.rsl868	417	24	ends	end	NNS
hvd.rsl868	417	25	of	of	IN
hvd.rsl868	417	26	bones	bone	NNS
hvd.rsl868	417	27	,	,	,
hvd.rsl868	417	28	and	and	CC
hvd.rsl868	417	29	then	then	RB
hvd.rsl868	417	30	pack	pack	VB
hvd.rsl868	417	31	into	into	IN
hvd.rsl868	417	32	a	a	DT
hvd.rsl868	417	33	barrel	barrel	NN
hvd.rsl868	417	34	,	,	,
hvd.rsl868	417	35	with	with	IN
hvd.rsl868	417	36	a	a	DT
hvd.rsl868	417	37	layer	layer	NN
hvd.rsl868	417	38	of	of	IN
hvd.rsl868	417	39	salt	salt	NN
hvd.rsl868	417	40	between	between	IN
hvd.rsl868	417	41	each	each	DT
hvd.rsl868	417	42	piece	piece	NN
hvd.rsl868	417	43	.	.	.
hvd.rsl868	418	1	Allow	allow	VB
hvd.rsl868	418	2	the	the	DT
hvd.rsl868	418	3	meat	meat	NN
hvd.rsl868	418	4	to	to	TO
hvd.rsl868	418	5	remain	remain	VB
hvd.rsl868	418	6	thus	thus	RB
hvd.rsl868	418	7	for	for	IN
hvd.rsl868	418	8	48	48	CD
hvd.rsl868	418	9	hours	hour	NNS
hvd.rsl868	418	10	,	,	,
hvd.rsl868	418	11	then	then	RB
hvd.rsl868	418	12	pour	pour	VB
hvd.rsl868	418	13	over	over	RP
hvd.rsl868	418	14	all	all	PDT
hvd.rsl868	418	15	a	a	DT
hvd.rsl868	418	16	brine	brine	NN
hvd.rsl868	418	17	strong	strong	JJ
hvd.rsl868	418	18	enough	enough	RB
hvd.rsl868	418	19	to	to	TO
hvd.rsl868	418	20	bear	bear	VB
hvd.rsl868	418	21	up	up	RP
hvd.rsl868	418	22	an	an	DT
hvd.rsl868	418	23	egg	egg	NN
hvd.rsl868	418	24	.	.	.
hvd.rsl868	419	1	Let	let	VB
hvd.rsl868	419	2	the	the	DT
hvd.rsl868	419	3	meat	meat	NN
hvd.rsl868	419	4	remain	remain	VB
hvd.rsl868	419	5	in	in	IN
hvd.rsl868	419	6	pickle	pickle	NN
hvd.rsl868	419	7	six	six	CD
hvd.rsl868	419	8	weeks	week	NNS
hvd.rsl868	419	9	;	;	:
hvd.rsl868	419	10	then	then	RB
hvd.rsl868	419	11	smoke	smoke	VB
hvd.rsl868	419	12	.	.	.
hvd.rsl868	420	1	Molasses	molasses	NN
hvd.rsl868	420	2	pickle	pickle	NN
hvd.rsl868	420	3	is	be	VBZ
hvd.rsl868	420	4	made	make	VBN
hvd.rsl868	420	5	as	as	IN
hvd.rsl868	420	6	follows	follow	VBZ
hvd.rsl868	420	7	:	:	:
hvd.rsl868	420	8	To	to	IN
hvd.rsl868	420	9	four	four	CD
hvd.rsl868	420	10	quarts	quart	NNS
hvd.rsl868	420	11	of	of	IN
hvd.rsl868	420	12	fine	fine	JJ
hvd.rsl868	420	13	salt	salt	NN
hvd.rsl868	420	14	and	and	CC
hvd.rsl868	420	15	two	two	CD
hvd.rsl868	420	16	ounces	ounce	NNS
hvd.rsl868	420	17	of	of	IN
hvd.rsl868	420	18	pulverized	pulverize	VBN
hvd.rsl868	420	19	saltpeter	saltpeter	NN
hvd.rsl868	420	20	add	add	VB
hvd.rsl868	420	21	enough	enough	JJ
hvd.rsl868	420	22	molasses	molasse	NNS
hvd.rsl868	420	23	to	to	TO
hvd.rsl868	420	24	make	make	VB
hvd.rsl868	420	25	a	a	DT
hvd.rsl868	420	26	paste	paste	NN
hvd.rsl868	420	27	.	.	.
hvd.rsl868	421	1	Hang	hang	VB
hvd.rsl868	421	2	the	the	DT
hvd.rsl868	421	3	hams	ham	NNS
hvd.rsl868	421	4	in	in	IN
hvd.rsl868	421	5	a	a	DT
hvd.rsl868	421	6	cool	cool	JJ
hvd.rsl868	421	7	dry	dry	JJ
hvd.rsl868	421	8	place	place	NN
hvd.rsl868	421	9	for	for	IN
hvd.rsl868	421	10	three	three	CD
hvd.rsl868	421	11	or	or	CC
hvd.rsl868	421	12	four	four	CD
hvd.rsl868	421	13	days	day	NNS
hvd.rsl868	421	14	after	after	IN
hvd.rsl868	421	15	cutting	cut	VBG
hvd.rsl868	421	16	up	up	RP
hvd.rsl868	421	17	;	;	:
hvd.rsl868	421	18	then	then	RB
hvd.rsl868	421	19	cover	cover	VB
hvd.rsl868	421	20	with	with	IN
hvd.rsl868	421	21	the	the	DT
hvd.rsl868	421	22	pickle	pickle	NN
hvd.rsl868	421	23	mixture	mixture	NN
hvd.rsl868	421	24	,	,	,
hvd.rsl868	421	25	thickest	thick	JJS
hvd.rsl868	421	26	on	on	IN
hvd.rsl868	421	27	the	the	DT
hvd.rsl868	421	28	flesh	flesh	NN
hvd.rsl868	421	29	side	side	NN
hvd.rsl868	421	30	,	,	,
hvd.rsl868	421	31	and	and	CC
hvd.rsl868	421	32	lay	lie	VBD
hvd.rsl868	421	33	them	-PRON-	PRP
hvd.rsl868	421	34	skin	skin	NN
hvd.rsl868	421	35	down	down	RP
hvd.rsl868	421	36	for	for	IN
hvd.rsl868	421	37	three	three	CD
hvd.rsl868	421	38	or	or	CC
hvd.rsl868	421	39	four	four	CD
hvd.rsl868	421	40	days	day	NNS
hvd.rsl868	421	41	.	.	.
hvd.rsl868	422	1	For	for	IN
hvd.rsl868	422	2	100	100	CD
hvd.rsl868	422	3	pounds	pound	NNS
hvd.rsl868	422	4	of	of	IN
hvd.rsl868	422	5	ham	ham	NN
hvd.rsl868	422	6	make	make	VB
hvd.rsl868	422	7	brine	brine	NN
hvd.rsl868	422	8	in	in	IN
hvd.rsl868	422	9	the	the	DT
hvd.rsl868	422	10	following	following	JJ
hvd.rsl868	422	11	proportion	proportion	NN
hvd.rsl868	422	12	:	:	:
hvd.rsl868	422	13	Seven	seven	CD
hvd.rsl868	422	14	pounds	pound	NNS
hvd.rsl868	422	15	coarse	coarse	JJ
hvd.rsl868	422	16	salt	salt	NN
hvd.rsl868	422	17	;	;	:
hvd.rsl868	422	18	two	two	CD
hvd.rsl868	422	19	ounces	ounce	NNS
hvd.rsl868	422	20	saltpeter	saltpeter	NN
hvd.rsl868	422	21	;	;	:
hvd.rsl868	422	22	one	one	CD
hvd.rsl868	422	23	-	-	HYPH
hvd.rsl868	422	24	half	half	NN
hvd.rsl868	422	25	ounce	ounce	NN
hvd.rsl868	422	26	pearlash	pearlash	NN
hvd.rsl868	422	27	;	;	:
hvd.rsl868	422	28	four	four	CD
hvd.rsl868	422	29	gallons	gallon	NNS
hvd.rsl868	422	30	soft	soft	JJ
hvd.rsl868	422	31	water	water	NN
hvd.rsl868	422	32	.	.	.
hvd.rsl868	423	1	Heat	heat	NN
hvd.rsl868	423	2	grad-	grad-	NN
hvd.rsl868	423	3	ually	ually	RB
hvd.rsl868	423	4	,	,	,
hvd.rsl868	423	5	removing	remove	VBG
hvd.rsl868	423	6	all	all	DT
hvd.rsl868	423	7	scum	scum	NN
hvd.rsl868	423	8	as	as	IN
hvd.rsl868	423	9	it	-PRON-	PRP
hvd.rsl868	423	10	arises	arise	VBZ
hvd.rsl868	423	11	,	,	,
hvd.rsl868	423	12	then	then	RB
hvd.rsl868	423	13	cool	cool	JJ
hvd.rsl868	423	14	.	.	.
hvd.rsl868	424	1	Pack	pack	VB
hvd.rsl868	424	2	the	the	DT
hvd.rsl868	424	3	hams	ham	NNS
hvd.rsl868	424	4	in	in	IN
hvd.rsl868	424	5	a	a	DT
hvd.rsl868	424	6	barrel	barrel	NN
hvd.rsl868	424	7	,	,	,
hvd.rsl868	424	8	pour	pour	VB
hvd.rsl868	424	9	the	the	DT
hvd.rsl868	424	10	brine	brine	NN
hvd.rsl868	424	11	over	over	IN
hvd.rsl868	424	12	them	-PRON-	PRP
hvd.rsl868	424	13	,	,	,
hvd.rsl868	424	14	and	and	CC
hvd.rsl868	424	15	keep	keep	VB
hvd.rsl868	424	16	in	in	IN
hvd.rsl868	424	17	pickle	pickle	NN
hvd.rsl868	424	18	five	five	CD
hvd.rsl868	424	19	to	to	TO
hvd.rsl868	424	20	eight	eight	CD
hvd.rsl868	424	21	weeks	week	NNS
hvd.rsl868	424	22	,	,	,
hvd.rsl868	424	23	according	accord	VBG
hvd.rsl868	424	24	to	to	IN
hvd.rsl868	424	25	size	size	NN
hvd.rsl868	424	26	.	.	.
hvd.rsl868	425	1	THE	the	DT
hvd.rsl868	425	2	RURAL	rural	JJ
hvd.rsl868	425	3	COOK	COOK	NNP
hvd.rsl868	425	4	BOOK	BOOK	NNP
hvd.rsl868	425	5	.	.	.
hvd.rsl868	426	1	31	31	CD
hvd.rsl868	426	2	Ham	Ham	NNP
hvd.rsl868	426	3	,	,	,
hvd.rsl868	426	4	Sugar	Sugar	NNP
hvd.rsl868	426	5	Cured.—To	Cured.—To	VBD
hvd.rsl868	426	6	50	50	CD
hvd.rsl868	426	7	pounds	pound	NNS
hvd.rsl868	426	8	of	of	IN
hvd.rsl868	426	9	ham	ham	NN
hvd.rsl868	426	10	or	or	CC
hvd.rsl868	426	11	"	"	``
hvd.rsl868	426	12	side	side	NN
hvd.rsl868	426	13	bacon	bacon	NN
hvd.rsl868	426	14	"	"	''
hvd.rsl868	426	15	allow	allow	VBP
hvd.rsl868	426	16	three	three	CD
hvd.rsl868	426	17	pounds	pound	NNS
hvd.rsl868	426	18	of	of	IN
hvd.rsl868	426	19	sugar	sugar	NN
hvd.rsl868	426	20	and	and	CC
hvd.rsl868	426	21	a	a	DT
hvd.rsl868	426	22	pint	pint	NN
hvd.rsl868	426	23	of	of	IN
hvd.rsl868	426	24	molasses	molasses	NN
hvd.rsl868	426	25	,	,	,
hvd.rsl868	426	26	six	six	CD
hvd.rsl868	426	27	pounds	pound	NNS
hvd.rsl868	426	28	of	of	IN
hvd.rsl868	426	29	salt	salt	NN
hvd.rsl868	426	30	,	,	,
hvd.rsl868	426	31	one	one	CD
hvd.rsl868	426	32	full	full	JJ
hvd.rsl868	426	33	tablespoonful	tablespoonful	NN
hvd.rsl868	426	34	of	of	IN
hvd.rsl868	426	35	saleratus	saleratus	NN
hvd.rsl868	426	36	and	and	CC
hvd.rsl868	426	37	the	the	DT
hvd.rsl868	426	38	same	same	JJ
hvd.rsl868	426	39	of	of	IN
hvd.rsl868	426	40	saltpeter	saltpeter	NN
hvd.rsl868	426	41	.	.	.
hvd.rsl868	427	1	Cover	cover	VB
hvd.rsl868	427	2	the	the	DT
hvd.rsl868	427	3	bottom	bottom	NN
hvd.rsl868	427	4	of	of	IN
hvd.rsl868	427	5	your	-PRON-	PRP$
hvd.rsl868	427	6	firkin	firkin	NN
hvd.rsl868	427	7	with	with	IN
hvd.rsl868	427	8	salt	salt	NN
hvd.rsl868	427	9	(	(	-LRB-
hvd.rsl868	427	10	about	about	RB
hvd.rsl868	427	11	two	two	CD
hvd.rsl868	427	12	pounds	pound	NNS
hvd.rsl868	427	13	)	)	-RRB-
hvd.rsl868	427	14	.	.	.
hvd.rsl868	428	1	Mix	mix	NN
hvd.rsl868	428	2	sugar	sugar	NN
hvd.rsl868	428	3	,	,	,
hvd.rsl868	428	4	molasses	molasses	NN
hvd.rsl868	428	5	,	,	,
hvd.rsl868	428	6	salt-	salt-	NNP
hvd.rsl868	428	7	peter	peter	NNP
hvd.rsl868	428	8	,	,	,
hvd.rsl868	428	9	saleratus	saleratus	NNP
hvd.rsl868	428	10	and	and	CC
hvd.rsl868	428	11	the	the	DT
hvd.rsl868	428	12	remaining	remain	VBG
hvd.rsl868	428	13	salt	salt	NN
hvd.rsl868	428	14	into	into	IN
hvd.rsl868	428	15	a	a	DT
hvd.rsl868	428	16	paste	paste	NN
hvd.rsl868	428	17	.	.	.
hvd.rsl868	429	1	Rub	rub	VB
hvd.rsl868	429	2	each	each	DT
hvd.rsl868	429	3	piece	piece	NN
hvd.rsl868	429	4	thoroughly	thoroughly	RB
hvd.rsl868	429	5	with	with	IN
hvd.rsl868	429	6	this	this	DT
hvd.rsl868	429	7	,	,	,
hvd.rsl868	429	8	work	work	VB
hvd.rsl868	429	9	it	-PRON-	PRP
hvd.rsl868	429	10	in	in	RP
hvd.rsl868	429	11	well	well	RB
hvd.rsl868	429	12	and	and	CC
hvd.rsl868	429	13	hard	hard	JJ
hvd.rsl868	429	14	,	,	,
hvd.rsl868	429	15	and	and	CC
hvd.rsl868	429	16	pack	pack	VB
hvd.rsl868	429	17	into	into	IN
hvd.rsl868	429	18	the	the	DT
hvd.rsl868	429	19	firkin	firkin	NN
hvd.rsl868	429	20	,	,	,
hvd.rsl868	429	21	the	the	DT
hvd.rsl868	429	22	rind	rind	NN
hvd.rsl868	429	23	downward	downward	RB
hvd.rsl868	429	24	.	.	.
hvd.rsl868	430	1	Cover	cover	VB
hvd.rsl868	430	2	all	all	DT
hvd.rsl868	430	3	with	with	IN
hvd.rsl868	430	4	cold	cold	JJ
hvd.rsl868	430	5	water	water	NN
hvd.rsl868	430	6	—	—	:
hvd.rsl868	430	7	just	just	RB
hvd.rsl868	430	8	enough	enough	RB
hvd.rsl868	430	9	to	to	TO
hvd.rsl868	430	10	rise	rise	VB
hvd.rsl868	430	11	above	above	IN
hvd.rsl868	430	12	the	the	DT
hvd.rsl868	430	13	meat	meat	NN
hvd.rsl868	430	14	.	.	.
hvd.rsl868	431	1	Lay	lay	VB
hvd.rsl868	431	2	a	a	DT
hvd.rsl868	431	3	heavy	heavy	JJ
hvd.rsl868	431	4	board	board	NN
hvd.rsl868	431	5	on	on	IN
hvd.rsl868	431	6	top	top	NN
hvd.rsl868	431	7	,	,	,
hvd.rsl868	431	8	weight	weight	VB
hvd.rsl868	431	9	it	-PRON-	PRP
hvd.rsl868	431	10	with	with	IN
hvd.rsl868	431	11	a	a	DT
hvd.rsl868	431	12	stone	stone	NN
hvd.rsl868	431	13	to	to	TO
hvd.rsl868	431	14	keep	keep	VB
hvd.rsl868	431	15	the	the	DT
hvd.rsl868	431	16	meat	meat	NN
hvd.rsl868	431	17	under	under	IN
hvd.rsl868	431	18	water	water	NN
hvd.rsl868	431	19	,	,	,
hvd.rsl868	431	20	and	and	CC
hvd.rsl868	431	21	leave	leave	VB
hvd.rsl868	431	22	it	-PRON-	PRP
hvd.rsl868	431	23	thus	thus	RB
hvd.rsl868	431	24	for	for	IN
hvd.rsl868	431	25	four	four	CD
hvd.rsl868	431	26	weeks	week	NNS
hvd.rsl868	431	27	,	,	,
hvd.rsl868	431	28	turning	turn	VBG
hvd.rsl868	431	29	the	the	DT
hvd.rsl868	431	30	meat	meat	NN
hvd.rsl868	431	31	and	and	CC
hvd.rsl868	431	32	stirring	stir	VBG
hvd.rsl868	431	33	up	up	RP
hvd.rsl868	431	34	the	the	DT
hvd.rsl868	431	35	pickle	pickle	NN
hvd.rsl868	431	36	every	every	DT
hvd.rsl868	431	37	week	week	NN
hvd.rsl868	431	38	.	.	.
hvd.rsl868	432	1	Take	take	VB
hvd.rsl868	432	2	out	out	RP
hvd.rsl868	432	3	,	,	,
hvd.rsl868	432	4	then	then	RB
hvd.rsl868	432	5	wipe	wipe	VB
hvd.rsl868	432	6	,	,	,
hvd.rsl868	432	7	rub	rub	VB
hvd.rsl868	432	8	into	into	IN
hvd.rsl868	432	9	the	the	DT
hvd.rsl868	432	10	pieces	piece	NNS
hvd.rsl868	432	11	as	as	RB
hvd.rsl868	432	12	much	much	RB
hvd.rsl868	432	13	dry	dry	JJ
hvd.rsl868	432	14	salt	salt	NN
hvd.rsl868	432	15	and	and	CC
hvd.rsl868	432	16	an	an	DT
hvd.rsl868	432	17	equal	equal	JJ
hvd.rsl868	432	18	quantity	quantity	NN
hvd.rsl868	432	19	of	of	IN
hvd.rsl868	432	20	sugar	sugar	NN
hvd.rsl868	432	21	as	as	IN
hvd.rsl868	432	22	they	-PRON-	PRP
hvd.rsl868	432	23	will	will	MD
hvd.rsl868	432	24	take	take	VB
hvd.rsl868	432	25	up	up	RP
hvd.rsl868	432	26	;	;	:
hvd.rsl868	432	27	pack	pack	VB
hvd.rsl868	432	28	in	in	IN
hvd.rsl868	432	29	a	a	DT
hvd.rsl868	432	30	dry	dry	JJ
hvd.rsl868	432	31	firkin	firkin	NN
hvd.rsl868	432	32	and	and	CC
hvd.rsl868	432	33	leave	leave	VB
hvd.rsl868	432	34	for	for	IN
hvd.rsl868	432	35	24	24	CD
hvd.rsl868	432	36	hours	hour	NNS
hvd.rsl868	432	37	before	before	IN
hvd.rsl868	432	38	sending	send	VBG
hvd.rsl868	432	39	to	to	IN
hvd.rsl868	432	40	the	the	DT
hvd.rsl868	432	41	smokehouse	smokehouse	NN
hvd.rsl868	432	42	.	.	.
hvd.rsl868	433	1	Hamburg	Hamburg	NNP
hvd.rsl868	433	2	Steak	Steak	NNP
hvd.rsl868	433	3	,	,	,
hvd.rsl868	433	4	Baked.—One	Baked.—One	NNP
hvd.rsl868	433	5	and	and	CC
hvd.rsl868	433	6	one	one	CD
hvd.rsl868	433	7	-	-	HYPH
hvd.rsl868	433	8	half	half	NN
hvd.rsl868	433	9	pound	pound	NN
hvd.rsl868	433	10	raw	raw	JJ
hvd.rsl868	433	11	chopped	chop	VBN
hvd.rsl868	433	12	beef	beef	NN
hvd.rsl868	433	13	,	,	,
hvd.rsl868	433	14	two	two	CD
hvd.rsl868	433	15	cupfuls	cupful	NNS
hvd.rsl868	433	16	of	of	IN
hvd.rsl868	433	17	stale	stale	JJ
hvd.rsl868	433	18	bread	bread	NN
hvd.rsl868	433	19	softened	soften	VBN
hvd.rsl868	433	20	with	with	IN
hvd.rsl868	433	21	half	half	PDT
hvd.rsl868	433	22	a	a	DT
hvd.rsl868	433	23	cupful	cupful	NN
hvd.rsl868	433	24	of	of	IN
hvd.rsl868	433	25	hot	hot	JJ
hvd.rsl868	433	26	milk	milk	NN
hvd.rsl868	433	27	and	and	CC
hvd.rsl868	433	28	cooled	cool	VBD
hvd.rsl868	433	29	,	,	,
hvd.rsl868	433	30	two	two	CD
hvd.rsl868	433	31	eggs	egg	NNS
hvd.rsl868	433	32	,	,	,
hvd.rsl868	433	33	small	small	JJ
hvd.rsl868	433	34	onion	onion	NN
hvd.rsl868	433	35	minced	mince	VBN
hvd.rsl868	433	36	,	,	,
hvd.rsl868	433	37	teaspoonful	teaspoonful	NN
hvd.rsl868	433	38	of	of	IN
hvd.rsl868	433	39	salt	salt	NN
hvd.rsl868	433	40	,	,	,
hvd.rsl868	433	41	saltspoonful	saltspoonful	NNP
hvd.rsl868	433	42	of	of	IN
hvd.rsl868	433	43	pepper	pepper	NN
hvd.rsl868	433	44	and	and	CC
hvd.rsl868	433	45	pinch	pinch	NN
hvd.rsl868	433	46	of	of	IN
hvd.rsl868	433	47	ginger	ginger	NN
hvd.rsl868	433	48	.	.	.
hvd.rsl868	434	1	Mix	mix	VB
hvd.rsl868	434	2	well	well	RB
hvd.rsl868	434	3	and	and	CC
hvd.rsl868	434	4	shape	shape	VB
hvd.rsl868	434	5	into	into	IN
hvd.rsl868	434	6	a	a	DT
hvd.rsl868	434	7	square	square	NN
hvd.rsl868	434	8	;	;	:
hvd.rsl868	434	9	place	place	NN
hvd.rsl868	434	10	in	in	IN
hvd.rsl868	434	11	baking	baking	NN
hvd.rsl868	434	12	pan	pan	NN
hvd.rsl868	434	13	with	with	IN
hvd.rsl868	434	14	a	a	DT
hvd.rsl868	434	15	tablespoonful	tablespoonful	NN
hvd.rsl868	434	16	of	of	IN
hvd.rsl868	434	17	tomato	tomato	NN
hvd.rsl868	434	18	,	,	,
hvd.rsl868	434	19	small	small	JJ
hvd.rsl868	434	20	onion	onion	NN
hvd.rsl868	434	21	and	and	CC
hvd.rsl868	434	22	butter	butter	VB
hvd.rsl868	434	23	the	the	DT
hvd.rsl868	434	24	size	size	NN
hvd.rsl868	434	25	of	of	IN
hvd.rsl868	434	26	a	a	DT
hvd.rsl868	434	27	walnut	walnut	NN
hvd.rsl868	434	28	on	on	IN
hvd.rsl868	434	29	top	top	NN
hvd.rsl868	434	30	of	of	IN
hvd.rsl868	434	31	meat	meat	NN
hvd.rsl868	434	32	.	.	.
hvd.rsl868	435	1	Bake	bake	VB
hvd.rsl868	435	2	one	one	CD
hvd.rsl868	435	3	hour	hour	NN
hvd.rsl868	435	4	,	,	,
hvd.rsl868	435	5	basting	baste	VBG
hvd.rsl868	435	6	frequently	frequently	RB
hvd.rsl868	435	7	.	.	.
hvd.rsl868	436	1	The	the	DT
hvd.rsl868	436	2	potatoes	potato	NNS
hvd.rsl868	436	3	should	should	MD
hvd.rsl868	436	4	be	be	VB
hvd.rsl868	436	5	boiled	boil	VBN
hvd.rsl868	436	6	15	15	CD
hvd.rsl868	436	7	minutes	minute	NNS
hvd.rsl868	436	8	,	,	,
hvd.rsl868	436	9	then	then	RB
hvd.rsl868	436	10	drained	drain	VBN
hvd.rsl868	436	11	,	,	,
hvd.rsl868	436	12	pared	pare	VBN
hvd.rsl868	436	13	and	and	CC
hvd.rsl868	436	14	placed	place	VBN
hvd.rsl868	436	15	in	in	IN
hvd.rsl868	436	16	pan	pan	NN
hvd.rsl868	436	17	with	with	IN
hvd.rsl868	436	18	the	the	DT
hvd.rsl868	436	19	Hamburg	Hamburg	NNP
hvd.rsl868	436	20	steak	steak	NN
hvd.rsl868	436	21	to	to	TO
hvd.rsl868	436	22	cook	cook	VB
hvd.rsl868	436	23	45	45	CD
hvd.rsl868	436	24	minutes	minute	NNS
hvd.rsl868	436	25	,	,	,
hvd.rsl868	436	26	being	be	VBG
hvd.rsl868	436	27	turned	turn	VBN
hvd.rsl868	436	28	and	and	CC
hvd.rsl868	436	29	basted	baste	VBN
hvd.rsl868	436	30	often	often	RB
hvd.rsl868	436	31	.	.	.
hvd.rsl868	437	1	Medium	medium	NN
hvd.rsl868	437	2	-	-	HYPH
hvd.rsl868	437	3	sized	sized	JJ
hvd.rsl868	437	4	potatoes	potato	NNS
hvd.rsl868	437	5	are	be	VBP
hvd.rsl868	437	6	best	good	JJS
hvd.rsl868	437	7	for	for	IN
hvd.rsl868	437	8	this	this	DT
hvd.rsl868	437	9	.	.	.
hvd.rsl868	438	1	Serve	serve	VB
hvd.rsl868	438	2	arranged	arrange	VBN
hvd.rsl868	438	3	around	around	IN
hvd.rsl868	438	4	the	the	DT
hvd.rsl868	438	5	meat	meat	NN
hvd.rsl868	438	6	.	.	.
hvd.rsl868	439	1	Hungarian	Hungarian	NNP
hvd.rsl868	439	2	Hamburg	Hamburg	NNP
hvd.rsl868	439	3	Steak.—Beat	Steak.—Beat	NNP
hvd.rsl868	439	4	an	an	DT
hvd.rsl868	439	5	egg	egg	NN
hvd.rsl868	439	6	into	into	IN
hvd.rsl868	439	7	a	a	DT
hvd.rsl868	439	8	bowl	bowl	NN
hvd.rsl868	439	9	,	,	,
hvd.rsl868	439	10	stir	stir	VB
hvd.rsl868	439	11	in	in	IN
hvd.rsl868	439	12	bread	bread	NN
hvd.rsl868	439	13	crumbs	crumb	NNS
hvd.rsl868	439	14	(	(	-LRB-
hvd.rsl868	439	15	about	about	IN
hvd.rsl868	439	16	a	a	DT
hvd.rsl868	439	17	cupful	cupful	NN
hvd.rsl868	439	18	)	)	-RRB-
hvd.rsl868	439	19	,	,	,
hvd.rsl868	439	20	a	a	DT
hvd.rsl868	439	21	small	small	JJ
hvd.rsl868	439	22	onion	onion	NN
hvd.rsl868	439	23	,	,	,
hvd.rsl868	439	24	grated	grate	VBN
hvd.rsl868	439	25	,	,	,
hvd.rsl868	439	26	salt	salt	NN
hvd.rsl868	439	27	and	and	CC
hvd.rsl868	439	28	paprika	paprika	NN
hvd.rsl868	439	29	(	(	-LRB-
hvd.rsl868	439	30	a	a	DT
hvd.rsl868	439	31	mild-	mild-	JJ
hvd.rsl868	439	32	flavored	flavored	JJ
hvd.rsl868	439	33	cayenne	cayenne	NN
hvd.rsl868	439	34	pepper	pepper	NN
hvd.rsl868	439	35	)	)	-RRB-
hvd.rsl868	439	36	.	.	.
hvd.rsl868	440	1	The	the	DT
hvd.rsl868	440	2	meat	meat	NN
hvd.rsl868	440	3	is	be	VBZ
hvd.rsl868	440	4	stirred	stir	VBN
hvd.rsl868	440	5	into	into	IN
hvd.rsl868	440	6	this	this	DT
hvd.rsl868	440	7	,	,	,
hvd.rsl868	440	8	and	and	CC
hvd.rsl868	440	9	after	after	IN
hvd.rsl868	440	10	thor-	thor-	NNP
hvd.rsl868	440	11	ough	ough	NN
hvd.rsl868	440	12	mixing	mixing	NN
hvd.rsl868	440	13	is	be	VBZ
hvd.rsl868	440	14	formed	form	VBN
hvd.rsl868	440	15	into	into	IN
hvd.rsl868	440	16	a	a	DT
hvd.rsl868	440	17	ball	ball	NN
hvd.rsl868	440	18	.	.	.
hvd.rsl868	441	1	An	an	DT
hvd.rsl868	441	2	onion	onion	NN
hvd.rsl868	441	3	is	be	VBZ
hvd.rsl868	441	4	fried	fry	VBN
hvd.rsl868	441	5	brown	brown	JJ
hvd.rsl868	441	6	in	in	IN
hvd.rsl868	441	7	butter	butter	NN
hvd.rsl868	441	8	,	,	,
hvd.rsl868	441	9	put	put	VBN
hvd.rsl868	441	10	into	into	IN
hvd.rsl868	441	11	an	an	DT
hvd.rsl868	441	12	earthen	earthen	JJ
hvd.rsl868	441	13	saucepan	saucepan	NN
hvd.rsl868	441	14	with	with	IN
hvd.rsl868	441	15	a	a	DT
hvd.rsl868	441	16	tight	tight	RB
hvd.rsl868	441	17	-	-	HYPH
hvd.rsl868	441	18	fitting	fitting	JJ
hvd.rsl868	441	19	cover	cover	NN
hvd.rsl868	441	20	,	,	,
hvd.rsl868	441	21	and	and	CC
hvd.rsl868	441	22	the	the	DT
hvd.rsl868	441	23	meat	meat	NN
hvd.rsl868	441	24	ball	ball	NN
hvd.rsl868	441	25	is	be	VBZ
hvd.rsl868	441	26	added	add	VBN
hvd.rsl868	441	27	,	,	,
hvd.rsl868	441	28	with	with	IN
hvd.rsl868	441	29	two	two	CD
hvd.rsl868	441	30	tomatoes	tomato	NNS
hvd.rsl868	441	31	cut	cut	VBD
hvd.rsl868	441	32	into	into	IN
hvd.rsl868	441	33	quarters	quarter	NNS
hvd.rsl868	441	34	around	around	IN
hvd.rsl868	441	35	it	-PRON-	PRP
hvd.rsl868	441	36	.	.	.
hvd.rsl868	442	1	After	after	IN
hvd.rsl868	442	2	simmering	simmer	VBG
hvd.rsl868	442	3	for	for	IN
hvd.rsl868	442	4	half	half	PDT
hvd.rsl868	442	5	an	an	DT
hvd.rsl868	442	6	hour	hour	NN
hvd.rsl868	442	7	the	the	DT
hvd.rsl868	442	8	meat	meat	NN
hvd.rsl868	442	9	is	be	VBZ
hvd.rsl868	442	10	turned	turn	VBN
hvd.rsl868	442	11	gently	gently	RB
hvd.rsl868	442	12	,	,	,
hvd.rsl868	442	13	so	so	IN
hvd.rsl868	442	14	as	as	IN
hvd.rsl868	442	15	not	not	RB
hvd.rsl868	442	16	to	to	TO
hvd.rsl868	442	17	break	break	VB
hvd.rsl868	442	18	the	the	DT
hvd.rsl868	442	19	ball	ball	NN
hvd.rsl868	442	20	,	,	,
hvd.rsl868	442	21	then	then	RB
hvd.rsl868	442	22	allowed	allow	VBD
hvd.rsl868	442	23	to	to	TO
hvd.rsl868	442	24	cook	cook	VB
hvd.rsl868	442	25	quietly	quietly	RB
hvd.rsl868	442	26	for	for	IN
hvd.rsl868	442	27	nearly	nearly	RB
hvd.rsl868	442	28	an	an	DT
hvd.rsl868	442	29	hour	hour	NN
hvd.rsl868	442	30	,	,	,
hvd.rsl868	442	31	and	and	CC
hvd.rsl868	442	32	served	serve	VBD
hvd.rsl868	442	33	with	with	IN
hvd.rsl868	442	34	the	the	DT
hvd.rsl868	442	35	vegetables	vegetable	NNS
hvd.rsl868	442	36	as	as	IN
hvd.rsl868	442	37	a	a	DT
hvd.rsl868	442	38	garnish	garnish	NN
hvd.rsl868	442	39	.	.	.
hvd.rsl868	443	1	Senator	Senator	NNP
hvd.rsl868	443	2	Hanna	Hanna	NNP
hvd.rsl868	443	3	's	's	POS
hvd.rsl868	443	4	Hash.—This	Hash.—This	NNP
hvd.rsl868	443	5	is	be	VBZ
hvd.rsl868	443	6	the	the	DT
hvd.rsl868	443	7	recipe	recipe	NN
hvd.rsl868	443	8	given	give	VBN
hvd.rsl868	443	9	by	by	IN
hvd.rsl868	443	10	the	the	DT
hvd.rsl868	443	11	Boston	Boston	NNP
hvd.rsl868	443	12	Cook-	Cook-	NNP
hvd.rsl868	443	13	ing	ing	NNP
hvd.rsl868	443	14	School	School	NNP
hvd.rsl868	443	15	.	.	.
hvd.rsl868	444	1	Take	take	VB
hvd.rsl868	444	2	equal	equal	JJ
hvd.rsl868	444	3	portions	portion	NNS
hvd.rsl868	444	4	of	of	IN
hvd.rsl868	444	5	tender	tender	NN
hvd.rsl868	444	6	boiled	boil	VBN
hvd.rsl868	444	7	corned	corned	NN
hvd.rsl868	444	8	beef	beef	NN
hvd.rsl868	444	9	and	and	CC
hvd.rsl868	444	10	mealy	mealy	JJ
hvd.rsl868	444	11	boiled	boil	VBN
hvd.rsl868	444	12	potatoes	potato	NNS
hvd.rsl868	444	13	.	.	.
hvd.rsl868	445	1	Cut	cut	VB
hvd.rsl868	445	2	the	the	DT
hvd.rsl868	445	3	potatoes	potato	NNS
hvd.rsl868	445	4	into	into	IN
hvd.rsl868	445	5	small	small	JJ
hvd.rsl868	445	6	cubes	cube	NNS
hvd.rsl868	445	7	and	and	CC
hvd.rsl868	445	8	the	the	DT
hvd.rsl868	445	9	meat	meat	NN
hvd.rsl868	445	10	as	as	RB
hvd.rsl868	445	11	fine	fine	RB
hvd.rsl868	445	12	as	as	IN
hvd.rsl868	445	13	possible	possible	JJ
hvd.rsl868	445	14	.	.	.
hvd.rsl868	446	1	Mix	mix	VB
hvd.rsl868	446	2	thoroughly	thoroughly	RB
hvd.rsl868	446	3	with	with	IN
hvd.rsl868	446	4	these	these	DT
hvd.rsl868	446	5	a	a	DT
hvd.rsl868	446	6	small	small	JJ
hvd.rsl868	446	7	onion	onion	NN
hvd.rsl868	446	8	,	,	,
hvd.rsl868	446	9	chopped	chop	VBN
hvd.rsl868	446	10	very	very	RB
hvd.rsl868	446	11	fine	fine	JJ
hvd.rsl868	446	12	;	;	:
hvd.rsl868	446	13	a	a	DT
hvd.rsl868	446	14	slice	slice	NN
hvd.rsl868	446	15	of	of	IN
hvd.rsl868	446	16	onion	onion	NN
hvd.rsl868	446	17	is	be	VBZ
hvd.rsl868	446	18	often	often	RB
hvd.rsl868	446	19	sufficient	sufficient	JJ
hvd.rsl868	446	20	.	.	.
hvd.rsl868	447	1	Butter	butter	NN
hvd.rsl868	447	2	a	a	DT
hvd.rsl868	447	3	hot	hot	JJ
hvd.rsl868	447	4	frying	frying	NN
hvd.rsl868	447	5	pan	pan	NN
hvd.rsl868	447	6	and	and	CC
hvd.rsl868	447	7	turn	turn	VB
hvd.rsl868	447	8	into	into	IN
hvd.rsl868	447	9	it	-PRON-	PRP
hvd.rsl868	447	10	chopped	chop	VBD
hvd.rsl868	447	11	materials	material	NNS
hvd.rsl868	447	12	.	.	.
hvd.rsl868	448	1	Press	press	VB
hvd.rsl868	448	2	into	into	IN
hvd.rsl868	448	3	the	the	DT
hvd.rsl868	448	4	center	center	NN
hvd.rsl868	448	5	of	of	IN
hvd.rsl868	448	6	the	the	DT
hvd.rsl868	448	7	mass	mass	NN
hvd.rsl868	448	8	a	a	DT
hvd.rsl868	448	9	clove	clove	NN
hvd.rsl868	448	10	of	of	IN
hvd.rsl868	448	11	garlic	garlic	NN
hvd.rsl868	448	12	,	,	,
hvd.rsl868	448	13	wrapped	wrap	VBN
hvd.rsl868	448	14	in	in	IN
hvd.rsl868	448	15	a	a	DT
hvd.rsl868	448	16	piece	piece	NN
hvd.rsl868	448	17	of	of	IN
hvd.rsl868	448	18	salt	salt	NN
hvd.rsl868	448	19	pork	pork	NN
hvd.rsl868	448	20	or	or	CC
hvd.rsl868	448	21	mild	mild	JJ
hvd.rsl868	448	22	cured	cure	VBN
hvd.rsl868	448	23	bacon	bacon	NN
hvd.rsl868	448	24	.	.	.
hvd.rsl868	449	1	Set	Set	VBN
hvd.rsl868	449	2	over	over	RP
hvd.rsl868	449	3	a	a	DT
hvd.rsl868	449	4	moderate	moderate	JJ
hvd.rsl868	449	5	fire	fire	NN
hvd.rsl868	449	6	,	,	,
hvd.rsl868	449	7	cover	cover	VB
hvd.rsl868	449	8	and	and	CC
hvd.rsl868	449	9	let	let	VB
hvd.rsl868	449	10	cook	cook	VB
hvd.rsl868	449	11	,	,	,
hvd.rsl868	449	12	adding	add	VBG
hvd.rsl868	449	13	a	a	DT
hvd.rsl868	449	14	small	small	JJ
hvd.rsl868	449	15	quantity	quantity	NN
hvd.rsl868	449	16	of	of	IN
hvd.rsl868	449	17	water	water	NN
hvd.rsl868	449	18	,	,	,
hvd.rsl868	449	19	if	if	IN
hvd.rsl868	449	20	moist	moist	JJ
hvd.rsl868	449	21	hash	hash	NN
hvd.rsl868	449	22	is	be	VBZ
hvd.rsl868	449	23	preferred	prefer	VBN
hvd.rsl868	449	24	;	;	:
hvd.rsl868	449	25	when	when	WRB
hvd.rsl868	449	26	heated	heat	VBN
hvd.rsl868	449	27	,	,	,
hvd.rsl868	449	28	stir	stir	VB
hvd.rsl868	449	29	,	,	,
hvd.rsl868	449	30	remove	remove	VB
hvd.rsl868	449	31	the	the	DT
hvd.rsl868	449	32	garlic	garlic	NN
hvd.rsl868	449	33	and	and	CC
hvd.rsl868	449	34	give	give	VB
hvd.rsl868	449	35	the	the	DT
hvd.rsl868	449	36	whole	whole	JJ
hvd.rsl868	449	37	round	round	JJ
hvd.rsl868	449	38	shape	shape	NN
hvd.rsl868	449	39	.	.	.
hvd.rsl868	450	1	Let	let	VB
hvd.rsl868	450	2	stand	stand	VB
hvd.rsl868	450	3	in	in	IN
hvd.rsl868	450	4	the	the	DT
hvd.rsl868	450	5	oven	oven	NN
hvd.rsl868	450	6	until	until	IN
hvd.rsl868	450	7	browned	brown	VBN
hvd.rsl868	450	8	underneath	underneath	RB
hvd.rsl868	450	9	,	,	,
hvd.rsl868	450	10	then	then	RB
hvd.rsl868	450	11	carefully	carefully	RB
hvd.rsl868	450	12	slide	slide	VB
hvd.rsl868	450	13	on	on	IN
hvd.rsl868	450	14	a	a	DT
hvd.rsl868	450	15	serving	serve	VBG
hvd.rsl868	450	16	dish	dish	NN
hvd.rsl868	450	17	.	.	.
hvd.rsl868	451	1	While	while	IN
hvd.rsl868	451	2	the	the	DT
hvd.rsl868	451	3	hash	hash	NN
hvd.rsl868	451	4	is	be	VBZ
hvd.rsl868	451	5	cooking	cook	VBG
hvd.rsl868	451	6	cut	cut	VBN
hvd.rsl868	451	7	one	one	CD
hvd.rsl868	451	8	or	or	CC
hvd.rsl868	451	9	32	32	CD
hvd.rsl868	451	10	THE	the	DT
hvd.rsl868	451	11	RURAL	rural	JJ
hvd.rsl868	451	12	COOK	COOK	NNP
hvd.rsl868	451	13	BOOK	book	NN
hvd.rsl868	451	14	.	.	.
hvd.rsl868	452	1	two	two	CD
hvd.rsl868	452	2	Bermuda	Bermuda	NNP
hvd.rsl868	452	3	onions	onion	NNS
hvd.rsl868	452	4	into	into	IN
hvd.rsl868	452	5	thin	thin	JJ
hvd.rsl868	452	6	slices	slice	NNS
hvd.rsl868	452	7	and	and	CC
hvd.rsl868	452	8	fry	fry	VB
hvd.rsl868	452	9	until	until	IN
hvd.rsl868	452	10	crisp	crisp	JJ
hvd.rsl868	452	11	in	in	IN
hvd.rsl868	452	12	deep	deep	JJ
hvd.rsl868	452	13	fat	fat	NN
hvd.rsl868	452	14	.	.	.
hvd.rsl868	453	1	Use	use	VB
hvd.rsl868	453	2	these	these	DT
hvd.rsl868	453	3	as	as	IN
hvd.rsl868	453	4	a	a	DT
hvd.rsl868	453	5	garnish	garnish	NN
hvd.rsl868	453	6	for	for	IN
hvd.rsl868	453	7	the	the	DT
hvd.rsl868	453	8	hash	hash	NN
hvd.rsl868	453	9	(	(	-LRB-
hvd.rsl868	453	10	or	or	CC
hvd.rsl868	453	11	omit	omit	VB
hvd.rsl868	453	12	if	if	IN
hvd.rsl868	453	13	preferred	prefer	VBN
hvd.rsl868	453	14	)	)	-RRB-
hvd.rsl868	453	15	.	.	.
hvd.rsl868	454	1	Serve	serve	VB
hvd.rsl868	454	2	with	with	IN
hvd.rsl868	454	3	lemon	lemon	NN
hvd.rsl868	454	4	quarters	quarter	NNS
hvd.rsl868	454	5	.	.	.
hvd.rsl868	455	1	Hot	hot	JJ
hvd.rsl868	455	2	-	-	HYPH
hvd.rsl868	455	3	Pot.—Two	pot.—two	NN
hvd.rsl868	455	4	pounds	pound	NNS
hvd.rsl868	455	5	of	of	IN
hvd.rsl868	455	6	cross	cross	JJ
hvd.rsl868	455	7	-	-	JJ
hvd.rsl868	455	8	rib	rib	NN
hvd.rsl868	455	9	is	be	VBZ
hvd.rsl868	455	10	cut	cut	VBN
hvd.rsl868	455	11	in	in	IN
hvd.rsl868	455	12	small	small	JJ
hvd.rsl868	455	13	pieces	piece	NNS
hvd.rsl868	455	14	and	and	CC
hvd.rsl868	455	15	put	put	VBN
hvd.rsl868	455	16	in	in	RP
hvd.rsl868	455	17	an	an	DT
hvd.rsl868	455	18	earthen	earthen	JJ
hvd.rsl868	455	19	saucepan	saucepan	NN
hvd.rsl868	455	20	,	,	,
hvd.rsl868	455	21	with	with	IN
hvd.rsl868	455	22	two	two	CD
hvd.rsl868	455	23	minced	mince	VBN
hvd.rsl868	455	24	onions	onion	NNS
hvd.rsl868	455	25	,	,	,
hvd.rsl868	455	26	five	five	CD
hvd.rsl868	455	27	or	or	CC
hvd.rsl868	455	28	six	six	CD
hvd.rsl868	455	29	small	small	JJ
hvd.rsl868	455	30	green	green	NN
hvd.rsl868	455	31	pep-	pep-	NN
hvd.rsl868	455	32	pers	pers	NN
hvd.rsl868	455	33	,	,	,
hvd.rsl868	455	34	whole	whole	RB
hvd.rsl868	455	35	,	,	,
hvd.rsl868	455	36	a	a	DT
hvd.rsl868	455	37	few	few	JJ
hvd.rsl868	455	38	chives	chive	NNS
hvd.rsl868	455	39	,	,	,
hvd.rsl868	455	40	a	a	DT
hvd.rsl868	455	41	handful	handful	NN
hvd.rsl868	455	42	of	of	IN
hvd.rsl868	455	43	seeded	seeded	JJ
hvd.rsl868	455	44	raisins	raisin	NNS
hvd.rsl868	455	45	,	,	,
hvd.rsl868	455	46	a	a	DT
hvd.rsl868	455	47	cupful	cupful	NN
hvd.rsl868	455	48	of	of	IN
hvd.rsl868	455	49	to-	to-	NN
hvd.rsl868	455	50	matoes	matoe	NNS
hvd.rsl868	455	51	,	,	,
hvd.rsl868	455	52	peeled	peel	VBN
hvd.rsl868	455	53	and	and	CC
hvd.rsl868	455	54	sliced	slice	VBN
hvd.rsl868	455	55	,	,	,
hvd.rsl868	455	56	eight	eight	CD
hvd.rsl868	455	57	or	or	CC
hvd.rsl868	455	58	10	10	CD
hvd.rsl868	455	59	olives	olive	NNS
hvd.rsl868	455	60	,	,	,
hvd.rsl868	455	61	a	a	DT
hvd.rsl868	455	62	bit	bit	NN
hvd.rsl868	455	63	of	of	IN
hvd.rsl868	455	64	thyme	thyme	NNS
hvd.rsl868	455	65	,	,	,
hvd.rsl868	455	66	a	a	DT
hvd.rsl868	455	67	big	big	JJ
hvd.rsl868	455	68	table-	table-	NN
hvd.rsl868	455	69	spoonful	spoonful	NN
hvd.rsl868	455	70	of	of	IN
hvd.rsl868	455	71	drippings	dripping	NNS
hvd.rsl868	455	72	,	,	,
hvd.rsl868	455	73	salt	salt	NN
hvd.rsl868	455	74	to	to	TO
hvd.rsl868	455	75	taste	taste	VB
hvd.rsl868	455	76	,	,	,
hvd.rsl868	455	77	and	and	CC
hvd.rsl868	455	78	a	a	DT
hvd.rsl868	455	79	cupful	cupful	NN
hvd.rsl868	455	80	of	of	IN
hvd.rsl868	455	81	vinegar	vinegar	NN
hvd.rsl868	455	82	and	and	CC
hvd.rsl868	455	83	water	water	NN
hvd.rsl868	455	84	.	.	.
hvd.rsl868	456	1	The	the	DT
hvd.rsl868	456	2	pot	pot	NN
hvd.rsl868	456	3	is	be	VBZ
hvd.rsl868	456	4	covered	cover	VBN
hvd.rsl868	456	5	tightly	tightly	RB
hvd.rsl868	456	6	,	,	,
hvd.rsl868	456	7	and	and	CC
hvd.rsl868	456	8	the	the	DT
hvd.rsl868	456	9	mixture	mixture	NN
hvd.rsl868	456	10	simmered	simmer	VBD
hvd.rsl868	456	11	slowly	slowly	RB
hvd.rsl868	456	12	until	until	IN
hvd.rsl868	456	13	the	the	DT
hvd.rsl868	456	14	meat	meat	NN
hvd.rsl868	456	15	is	be	VBZ
hvd.rsl868	456	16	cooked	cook	VBN
hvd.rsl868	456	17	to	to	IN
hvd.rsl868	456	18	pieces	piece	NNS
hvd.rsl868	456	19	;	;	:
hvd.rsl868	456	20	then	then	RB
hvd.rsl868	456	21	a	a	DT
hvd.rsl868	456	22	tablespoonful	tablespoonful	NN
hvd.rsl868	456	23	of	of	IN
hvd.rsl868	456	24	butter	butter	NN
hvd.rsl868	456	25	well	well	RB
hvd.rsl868	456	26	coated	coat	VBN
hvd.rsl868	456	27	with	with	IN
hvd.rsl868	456	28	flour	flour	NN
hvd.rsl868	456	29	is	be	VBZ
hvd.rsl868	456	30	stirred	stir	VBN
hvd.rsl868	456	31	in	in	RP
hvd.rsl868	456	32	to	to	TO
hvd.rsl868	456	33	thicken	thicken	VB
hvd.rsl868	456	34	the	the	DT
hvd.rsl868	456	35	gravy	gravy	NN
hvd.rsl868	456	36	.	.	.
hvd.rsl868	457	1	Liver	Liver	NNP
hvd.rsl868	457	2	and	and	CC
hvd.rsl868	457	3	Bacon	Bacon	NNP
hvd.rsl868	457	4	in	in	IN
hvd.rsl868	457	5	Casserole.—Slice	Casserole.—Slice	NNP
hvd.rsl868	457	6	liver	liver	NN
hvd.rsl868	457	7	about	about	IN
hvd.rsl868	457	8	half	half	PDT
hvd.rsl868	457	9	an	an	DT
hvd.rsl868	457	10	inch	inch	NN
hvd.rsl868	457	11	thick	thick	JJ
hvd.rsl868	457	12	,	,	,
hvd.rsl868	457	13	and	and	CC
hvd.rsl868	457	14	put	put	VBD
hvd.rsl868	457	15	in	in	RP
hvd.rsl868	457	16	a	a	DT
hvd.rsl868	457	17	buttered	buttered	JJ
hvd.rsl868	457	18	saucepan	saucepan	NN
hvd.rsl868	457	19	,	,	,
hvd.rsl868	457	20	peppering	pepper	VBG
hvd.rsl868	457	21	lightly	lightly	RB
hvd.rsl868	457	22	.	.	.
hvd.rsl868	458	1	Over	over	IN
hvd.rsl868	458	2	the	the	DT
hvd.rsl868	458	3	liver	liver	NN
hvd.rsl868	458	4	lay	lie	VBD
hvd.rsl868	458	5	a	a	DT
hvd.rsl868	458	6	dozen	dozen	NN
hvd.rsl868	458	7	thin	thin	JJ
hvd.rsl868	458	8	slices	slice	NNS
hvd.rsl868	458	9	of	of	IN
hvd.rsl868	458	10	bacon	bacon	NN
hvd.rsl868	458	11	,	,	,
hvd.rsl868	458	12	and	and	CC
hvd.rsl868	458	13	strew	strew	VB
hvd.rsl868	458	14	these	these	DT
hvd.rsl868	458	15	with	with	IN
hvd.rsl868	458	16	chopped	chop	VBN
hvd.rsl868	458	17	onion	onion	NN
hvd.rsl868	458	18	and	and	CC
hvd.rsl868	458	19	par-	par-	NN
hvd.rsl868	458	20	sley	sley	NNP
hvd.rsl868	458	21	.	.	.
hvd.rsl868	459	1	Cover	cover	VB
hvd.rsl868	459	2	closely	closely	RB
hvd.rsl868	459	3	and	and	CC
hvd.rsl868	459	4	cook	cook	VB
hvd.rsl868	459	5	slowly	slowly	RB
hvd.rsl868	459	6	for	for	IN
hvd.rsl868	459	7	about	about	RB
hvd.rsl868	459	8	two	two	CD
hvd.rsl868	459	9	hours	hour	NNS
hvd.rsl868	459	10	.	.	.
hvd.rsl868	460	1	The	the	DT
hvd.rsl868	460	2	cooking	cooking	NN
hvd.rsl868	460	3	must	must	MD
hvd.rsl868	460	4	not	not	RB
hvd.rsl868	460	5	be	be	VB
hvd.rsl868	460	6	hurried	hurry	VBN
hvd.rsl868	460	7	.	.	.
hvd.rsl868	461	1	When	when	WRB
hvd.rsl868	461	2	ready	ready	JJ
hvd.rsl868	461	3	to	to	TO
hvd.rsl868	461	4	serve	serve	VB
hvd.rsl868	461	5	the	the	DT
hvd.rsl868	461	6	liver	liver	NN
hvd.rsl868	461	7	,	,	,
hvd.rsl868	461	8	let	let	VB
hvd.rsl868	461	9	the	the	DT
hvd.rsl868	461	10	gravy	gravy	NN
hvd.rsl868	461	11	,	,	,
hvd.rsl868	461	12	with	with	IN
hvd.rsl868	461	13	the	the	DT
hvd.rsl868	461	14	bacon	bacon	NN
hvd.rsl868	461	15	in	in	IN
hvd.rsl868	461	16	it	-PRON-	PRP
hvd.rsl868	461	17	,	,	,
hvd.rsl868	461	18	boil	boil	VB
hvd.rsl868	461	19	hard	hard	RB
hvd.rsl868	461	20	for	for	IN
hvd.rsl868	461	21	two	two	CD
hvd.rsl868	461	22	minutes	minute	NNS
hvd.rsl868	461	23	,	,	,
hvd.rsl868	461	24	then	then	RB
hvd.rsl868	461	25	pour	pour	VB
hvd.rsl868	461	26	it	-PRON-	PRP
hvd.rsl868	461	27	over	over	IN
hvd.rsl868	461	28	the	the	DT
hvd.rsl868	461	29	the	the	DT
hvd.rsl868	461	30	liver	liver	NN
hvd.rsl868	461	31	in	in	IN
hvd.rsl868	461	32	the	the	DT
hvd.rsl868	461	33	serving	serve	VBG
hvd.rsl868	461	34	dish	dish	NN
hvd.rsl868	461	35	.	.	.
hvd.rsl868	462	1	Liver	liver	NN
hvd.rsl868	462	2	,	,	,
hvd.rsl868	462	3	Fried	Fried	NNP
hvd.rsl868	462	4	in	in	IN
hvd.rsl868	462	5	New	New	NNP
hvd.rsl868	462	6	Orleans	Orleans	NNP
hvd.rsl868	462	7	Style.—Cut	style.—cut	CD
hvd.rsl868	462	8	a	a	DT
hvd.rsl868	462	9	pound	pound	NN
hvd.rsl868	462	10	of	of	IN
hvd.rsl868	462	11	calf	calf	NN
hvd.rsl868	462	12	's	's	POS
hvd.rsl868	462	13	liver	liver	NN
hvd.rsl868	462	14	in	in	IN
hvd.rsl868	462	15	half-	half-	JJ
hvd.rsl868	462	16	inch	inch	NN
hvd.rsl868	462	17	cubes	cube	NNS
hvd.rsl868	462	18	.	.	.
hvd.rsl868	463	1	After	after	IN
hvd.rsl868	463	2	washing	washing	NN
hvd.rsl868	463	3	and	and	CC
hvd.rsl868	463	4	draining	draining	NN
hvd.rsl868	463	5	,	,	,
hvd.rsl868	463	6	place	place	NN
hvd.rsl868	463	7	in	in	IN
hvd.rsl868	463	8	a	a	DT
hvd.rsl868	463	9	bowl	bowl	NN
hvd.rsl868	463	10	which	which	WDT
hvd.rsl868	463	11	has	have	VBZ
hvd.rsl868	463	12	been	be	VBN
hvd.rsl868	463	13	rubbed	rub	VBN
hvd.rsl868	463	14	with	with	IN
hvd.rsl868	463	15	an	an	DT
hvd.rsl868	463	16	onion	onion	NN
hvd.rsl868	463	17	.	.	.
hvd.rsl868	464	1	Between	between	IN
hvd.rsl868	464	2	two	two	CD
hvd.rsl868	464	3	layers	layer	NNS
hvd.rsl868	464	4	of	of	IN
hvd.rsl868	464	5	liver	liver	NN
hvd.rsl868	464	6	place	place	NN
hvd.rsl868	464	7	a	a	DT
hvd.rsl868	464	8	layer	layer	NN
hvd.rsl868	464	9	of	of	IN
hvd.rsl868	464	10	chopped	chop	VBN
hvd.rsl868	464	11	onion	onion	NN
hvd.rsl868	464	12	and	and	CC
hvd.rsl868	464	13	parsley	parsley	NN
hvd.rsl868	464	14	,	,	,
hvd.rsl868	464	15	sprinkling	sprinkle	VBG
hvd.rsl868	464	16	with	with	IN
hvd.rsl868	464	17	salt	salt	NN
hvd.rsl868	464	18	and	and	CC
hvd.rsl868	464	19	dusting	dusting	NN
hvd.rsl868	464	20	lightly	lightly	RB
hvd.rsl868	464	21	with	with	IN
hvd.rsl868	464	22	cayenne	cayenne	NN
hvd.rsl868	464	23	.	.	.
hvd.rsl868	465	1	After	after	IN
hvd.rsl868	465	2	half	half	PDT
hvd.rsl868	465	3	an	an	DT
hvd.rsl868	465	4	hour	hour	NN
hvd.rsl868	465	5	take	take	VB
hvd.rsl868	465	6	out	out	RP
hvd.rsl868	465	7	the	the	DT
hvd.rsl868	465	8	liver	liver	NN
hvd.rsl868	465	9	and	and	CC
hvd.rsl868	465	10	shake	shake	VB
hvd.rsl868	465	11	off	off	RP
hvd.rsl868	465	12	all	all	PDT
hvd.rsl868	465	13	the	the	DT
hvd.rsl868	465	14	onion	onion	NN
hvd.rsl868	465	15	.	.	.
hvd.rsl868	466	1	Roll	roll	VB
hvd.rsl868	466	2	lightly	lightly	RB
hvd.rsl868	466	3	in	in	IN
hvd.rsl868	466	4	flour	flour	NN
hvd.rsl868	466	5	and	and	CC
hvd.rsl868	466	6	drop	drop	VB
hvd.rsl868	466	7	into	into	IN
hvd.rsl868	466	8	a	a	DT
hvd.rsl868	466	9	deep	deep	JJ
hvd.rsl868	466	10	kettle	kettle	NN
hvd.rsl868	466	11	of	of	IN
hvd.rsl868	466	12	boiling	boil	VBG
hvd.rsl868	466	13	fat	fat	NN
hvd.rsl868	466	14	.	.	.
hvd.rsl868	467	1	Drain	drain	VB
hvd.rsl868	467	2	on	on	IN
hvd.rsl868	467	3	paper	paper	NN
hvd.rsl868	467	4	and	and	CC
hvd.rsl868	467	5	serve	serve	VB
hvd.rsl868	467	6	very	very	RB
hvd.rsl868	467	7	hot	hot	JJ
hvd.rsl868	467	8	with	with	IN
hvd.rsl868	467	9	lemon	lemon	NN
hvd.rsl868	467	10	.	.	.
hvd.rsl868	468	1	The	the	DT
hvd.rsl868	468	2	liver	liver	NN
hvd.rsl868	468	3	cooks	cook	NNS
hvd.rsl868	468	4	to	to	TO
hvd.rsl868	468	5	de-	de-	VB
hvd.rsl868	468	6	licious	licious	JJ
hvd.rsl868	468	7	tenderness	tenderness	NN
hvd.rsl868	468	8	and	and	CC
hvd.rsl868	468	9	delicacy	delicacy	NN
hvd.rsl868	468	10	of	of	IN
hvd.rsl868	468	11	flavor	flavor	NN
hvd.rsl868	468	12	.	.	.
hvd.rsl868	469	1	Calves	calf	NNS
hvd.rsl868	469	2	'	'	POS
hvd.rsl868	469	3	Liver	liver	NN
hvd.rsl868	469	4	,	,	,
hvd.rsl868	469	5	English	English	NNP
hvd.rsl868	469	6	Style.—Two	style.—two	CD
hvd.rsl868	469	7	pounds	pound	NNS
hvd.rsl868	469	8	of	of	IN
hvd.rsl868	469	9	fresh	fresh	JJ
hvd.rsl868	469	10	liver	liver	NN
hvd.rsl868	469	11	,	,	,
hvd.rsl868	469	12	one	one	CD
hvd.rsl868	469	13	-	-	HYPH
hvd.rsl868	469	14	half	half	NN
hvd.rsl868	469	15	pound	pound	NN
hvd.rsl868	469	16	fat	fat	NN
hvd.rsl868	469	17	salt	salt	NN
hvd.rsl868	469	18	pork	pork	NN
hvd.rsl868	469	19	,	,	,
hvd.rsl868	469	20	one	one	CD
hvd.rsl868	469	21	spoonful	spoonful	NN
hvd.rsl868	469	22	of	of	IN
hvd.rsl868	469	23	butter	butter	NN
hvd.rsl868	469	24	,	,	,
hvd.rsl868	469	25	half	half	PDT
hvd.rsl868	469	26	an	an	DT
hvd.rsl868	469	27	onion	onion	NN
hvd.rsl868	469	28	,	,	,
hvd.rsl868	469	29	one	one	CD
hvd.rsl868	469	30	spoonful	spoonful	NN
hvd.rsl868	469	31	chopped	chop	VBN
hvd.rsl868	469	32	parsley	parsley	NN
hvd.rsl868	469	33	and	and	CC
hvd.rsl868	469	34	pepper	pepper	NN
hvd.rsl868	469	35	.	.	.
hvd.rsl868	470	1	Put	put	VB
hvd.rsl868	470	2	the	the	DT
hvd.rsl868	470	3	butter	butter	NN
hvd.rsl868	470	4	in	in	IN
hvd.rsl868	470	5	a	a	DT
hvd.rsl868	470	6	warm	warm	JJ
hvd.rsl868	470	7	,	,	,
hvd.rsl868	470	8	not	not	RB
hvd.rsl868	470	9	hot	hot	JJ
hvd.rsl868	470	10	,	,	,
hvd.rsl868	470	11	sauce-	sauce-	NNP
hvd.rsl868	470	12	pan	pan	NNP
hvd.rsl868	470	13	,	,	,
hvd.rsl868	470	14	cut	cut	VBD
hvd.rsl868	470	15	the	the	DT
hvd.rsl868	470	16	liver	liver	NN
hvd.rsl868	470	17	into	into	IN
hvd.rsl868	470	18	slices	slice	NNS
hvd.rsl868	470	19	half	half	PDT
hvd.rsl868	470	20	an	an	DT
hvd.rsl868	470	21	inch	inch	NN
hvd.rsl868	470	22	thick	thick	JJ
hvd.rsl868	470	23	and	and	CC
hvd.rsl868	470	24	lay	lie	VBD
hvd.rsl868	470	25	upon	upon	IN
hvd.rsl868	470	26	the	the	DT
hvd.rsl868	470	27	butter	butter	NN
hvd.rsl868	470	28	;	;	:
hvd.rsl868	470	29	mince	mince	VB
hvd.rsl868	470	30	the	the	DT
hvd.rsl868	470	31	pork	pork	NN
hvd.rsl868	470	32	and	and	CC
hvd.rsl868	470	33	cover	cover	VB
hvd.rsl868	470	34	the	the	DT
hvd.rsl868	470	35	liver	liver	NN
hvd.rsl868	470	36	;	;	:
hvd.rsl868	470	37	sprinkle	sprinkle	VB
hvd.rsl868	470	38	the	the	DT
hvd.rsl868	470	39	parsley	parsley	NN
hvd.rsl868	470	40	and	and	CC
hvd.rsl868	470	41	onion	onion	NN
hvd.rsl868	470	42	with	with	IN
hvd.rsl868	470	43	pepper	pepper	NN
hvd.rsl868	470	44	on	on	IN
hvd.rsl868	470	45	top	top	NN
hvd.rsl868	470	46	;	;	:
hvd.rsl868	470	47	cover	cover	VB
hvd.rsl868	470	48	the	the	DT
hvd.rsl868	470	49	saucepan	saucepan	NN
hvd.rsl868	470	50	closely	closely	RB
hvd.rsl868	470	51	and	and	CC
hvd.rsl868	470	52	set	set	VBD
hvd.rsl868	470	53	it	-PRON-	PRP
hvd.rsl868	470	54	into	into	IN
hvd.rsl868	470	55	a	a	DT
hvd.rsl868	470	56	kettle	kettle	NN
hvd.rsl868	470	57	of	of	IN
hvd.rsl868	470	58	hot	hot	JJ
hvd.rsl868	470	59	water	water	NN
hvd.rsl868	470	60	;	;	:
hvd.rsl868	470	61	keep	keep	VB
hvd.rsl868	470	62	this	this	DT
hvd.rsl868	470	63	water	water	NN
hvd.rsl868	470	64	below	below	IN
hvd.rsl868	470	65	the	the	DT
hvd.rsl868	470	66	boiling	boiling	NN
hvd.rsl868	470	67	point	point	NN
hvd.rsl868	470	68	for	for	IN
hvd.rsl868	470	69	an	an	DT
hvd.rsl868	470	70	hour	hour	NN
hvd.rsl868	470	71	,	,	,
hvd.rsl868	470	72	then	then	RB
hvd.rsl868	470	73	let	let	VB
hvd.rsl868	470	74	it	-PRON-	PRP
hvd.rsl868	470	75	boil	boil	VB
hvd.rsl868	470	76	another	another	DT
hvd.rsl868	470	77	hour	hour	NN
hvd.rsl868	470	78	;	;	:
hvd.rsl868	470	79	the	the	DT
hvd.rsl868	470	80	liver	liver	NN
hvd.rsl868	470	81	will	will	MD
hvd.rsl868	470	82	by	by	IN
hvd.rsl868	470	83	this	this	DT
hvd.rsl868	470	84	time	time	NN
hvd.rsl868	470	85	be	be	VB
hvd.rsl868	470	86	very	very	RB
hvd.rsl868	470	87	tender	tender	JJ
hvd.rsl868	470	88	and	and	CC
hvd.rsl868	470	89	juicy	juicy	JJ
hvd.rsl868	470	90	if	if	IN
hvd.rsl868	470	91	the	the	DT
hvd.rsl868	470	92	heat	heat	NN
hvd.rsl868	470	93	has	have	VBZ
hvd.rsl868	470	94	been	be	VBN
hvd.rsl868	470	95	properly	properly	RB
hvd.rsl868	470	96	adjusted	adjust	VBN
hvd.rsl868	470	97	.	.	.
hvd.rsl868	471	1	Take	take	VB
hvd.rsl868	471	2	it	-PRON-	PRP
hvd.rsl868	471	3	out	out	RP
hvd.rsl868	471	4	and	and	CC
hvd.rsl868	471	5	place	place	VB
hvd.rsl868	471	6	it	-PRON-	PRP
hvd.rsl868	471	7	in	in	IN
hvd.rsl868	471	8	a	a	DT
hvd.rsl868	471	9	dish	dish	NN
hvd.rsl868	471	10	to	to	TO
hvd.rsl868	471	11	keep	keep	VB
hvd.rsl868	471	12	warm	warm	JJ
hvd.rsl868	471	13	.	.	.
hvd.rsl868	472	1	Thicken	thicken	VB
hvd.rsl868	472	2	the	the	DT
hvd.rsl868	472	3	gravy	gravy	NN
hvd.rsl868	472	4	with	with	IN
hvd.rsl868	472	5	brown	brown	JJ
hvd.rsl868	472	6	butter	butter	NN
hvd.rsl868	472	7	and	and	CC
hvd.rsl868	472	8	pour	pour	VB
hvd.rsl868	472	9	over	over	IN
hvd.rsl868	472	10	the	the	DT
hvd.rsl868	472	11	liver	liver	NN
hvd.rsl868	472	12	and	and	CC
hvd.rsl868	472	13	serve	serve	VB
hvd.rsl868	472	14	.	.	.
hvd.rsl868	473	1	English	English	NNP
hvd.rsl868	473	2	Meat	Meat	NNP
hvd.rsl868	473	3	Pie.—Chop	Pie.—Chop	NNP
hvd.rsl868	473	4	cold	cold	JJ
hvd.rsl868	473	5	beef	beef	NN
hvd.rsl868	473	6	finely	finely	RB
hvd.rsl868	473	7	,	,	,
hvd.rsl868	473	8	put	put	VBN
hvd.rsl868	473	9	in	in	IN
hvd.rsl868	473	10	a	a	DT
hvd.rsl868	473	11	deep	deep	JJ
hvd.rsl868	473	12	baking	baking	NN
hvd.rsl868	473	13	dish	dish	NN
hvd.rsl868	473	14	a	a	DT
hvd.rsl868	473	15	layer	layer	NN
hvd.rsl868	473	16	of	of	IN
hvd.rsl868	473	17	the	the	DT
hvd.rsl868	473	18	meat	meat	NN
hvd.rsl868	473	19	,	,	,
hvd.rsl868	473	20	strew	strew	VB
hvd.rsl868	473	21	lightly	lightly	RB
hvd.rsl868	473	22	with	with	IN
hvd.rsl868	473	23	bread	bread	NN
hvd.rsl868	473	24	crumbs	crumb	NNS
hvd.rsl868	473	25	,	,	,
hvd.rsl868	473	26	season	season	NN
hvd.rsl868	473	27	highly	highly	RB
hvd.rsl868	473	28	with	with	IN
hvd.rsl868	473	29	salt	salt	NN
hvd.rsl868	473	30	,	,	,
hvd.rsl868	473	31	pepper	pepper	NN
hvd.rsl868	473	32	,	,	,
hvd.rsl868	473	33	butter	butter	NN
hvd.rsl868	473	34	and	and	CC
hvd.rsl868	473	35	a	a	DT
hvd.rsl868	473	36	few	few	JJ
hvd.rsl868	473	37	drops	drop	NNS
hvd.rsl868	473	38	of	of	IN
hvd.rsl868	473	39	onion	onion	NN
hvd.rsl868	473	40	juice	juice	NN
hvd.rsl868	473	41	;	;	:
hvd.rsl868	473	42	repeat	repeat	VB
hvd.rsl868	473	43	the	the	DT
hvd.rsl868	473	44	process	process	NN
hvd.rsl868	473	45	till	till	IN
hvd.rsl868	473	46	the	the	DT
hvd.rsl868	473	47	dish	dish	NN
hvd.rsl868	473	48	is	be	VBZ
hvd.rsl868	473	49	full	full	JJ
hvd.rsl868	473	50	or	or	CC
hvd.rsl868	473	51	your	-PRON-	PRP$
hvd.rsl868	473	52	meat	meat	NN
hvd.rsl868	473	53	used	use	VBN
hvd.rsl868	473	54	up	up	RP
hvd.rsl868	473	55	.	.	.
hvd.rsl868	474	1	Pour	pour	VB
hvd.rsl868	474	2	over	over	IN
hvd.rsl868	474	3	it	-PRON-	PRP
hvd.rsl868	474	4	a	a	DT
hvd.rsl868	474	5	cup	cup	NN
hvd.rsl868	474	6	of	of	IN
hvd.rsl868	474	7	stock	stock	NN
hvd.rsl868	474	8	or	or	CC
hvd.rsl868	474	9	gravy	gravy	NN
hvd.rsl868	474	10	,	,	,
hvd.rsl868	474	11	or	or	CC
hvd.rsl868	474	12	,	,	,
hvd.rsl868	474	13	lacking	lack	VBG
hvd.rsl868	474	14	these	these	DT
hvd.rsl868	474	15	,	,	,
hvd.rsl868	474	16	hot	hot	JJ
hvd.rsl868	474	17	water	water	NN
hvd.rsl868	474	18	with	with	IN
hvd.rsl868	474	19	a	a	DT
hvd.rsl868	474	20	teaspoonful	teaspoonful	NN
hvd.rsl868	474	21	of	of	IN
hvd.rsl868	474	22	butter	butter	NN
hvd.rsl868	474	23	melted	melt	VBN
hvd.rsl868	474	24	in	in	IN
hvd.rsl868	474	25	it	-PRON-	PRP
hvd.rsl868	474	26	;	;	:
hvd.rsl868	474	27	on	on	IN
hvd.rsl868	474	28	top	top	PDT
hvd.rsl868	474	29	a	a	DT
hvd.rsl868	474	30	good	good	JJ
hvd.rsl868	474	31	layer	layer	NN
hvd.rsl868	474	32	of	of	IN
hvd.rsl868	474	33	bread	bread	NN
hvd.rsl868	474	34	crumbs	crumb	NNS
hvd.rsl868	474	35	should	should	MD
hvd.rsl868	474	36	be	be	VB
hvd.rsl868	474	37	put	put	VBN
hvd.rsl868	474	38	and	and	CC
hvd.rsl868	474	39	seasoned	season	VBN
hvd.rsl868	474	40	THE	the	DT
hvd.rsl868	474	41	RURAL	rural	JJ
hvd.rsl868	474	42	COOK	COOK	NNP
hvd.rsl868	474	43	BOOK	book	NN
hvd.rsl868	474	44	.	.	.
hvd.rsl868	475	1	S3	S3	NNP
hvd.rsl868	475	2	and	and	CC
hvd.rsl868	475	3	dotted	dot	VBN
hvd.rsl868	475	4	with	with	IN
hvd.rsl868	475	5	butter	butter	NN
hvd.rsl868	475	6	.	.	.
hvd.rsl868	476	1	Cover	cover	VB
hvd.rsl868	476	2	and	and	CC
hvd.rsl868	476	3	bake	bake	VB
hvd.rsl868	476	4	half	half	PDT
hvd.rsl868	476	5	an	an	DT
hvd.rsl868	476	6	hour	hour	NN
hvd.rsl868	476	7	;	;	:
hvd.rsl868	476	8	remove	remove	VB
hvd.rsl868	476	9	the	the	DT
hvd.rsl868	476	10	cover	cover	NN
hvd.rsl868	476	11	and	and	CC
hvd.rsl868	476	12	brown	brown	NN
hvd.rsl868	476	13	.	.	.
hvd.rsl868	477	1	Mock	Mock	NNP
hvd.rsl868	477	2	Duck.—Four	Duck.—Four	NNP
hvd.rsl868	477	3	pork	pork	NN
hvd.rsl868	477	4	tenderloins	tenderloin	NNS
hvd.rsl868	477	5	;	;	:
hvd.rsl868	477	6	slash	slash	VB
hvd.rsl868	477	7	lengthwise	lengthwise	RB
hvd.rsl868	477	8	,	,	,
hvd.rsl868	477	9	rub	rub	VB
hvd.rsl868	477	10	with	with	IN
hvd.rsl868	477	11	salt	salt	NN
hvd.rsl868	477	12	and	and	CC
hvd.rsl868	477	13	pepper	pepper	NN
hvd.rsl868	477	14	,	,	,
hvd.rsl868	477	15	fill	fill	VB
hvd.rsl868	477	16	with	with	IN
hvd.rsl868	477	17	dressing	dressing	NN
hvd.rsl868	477	18	made	make	VBN
hvd.rsl868	477	19	of	of	IN
hvd.rsl868	477	20	bread	bread	NN
hvd.rsl868	477	21	crumbs	crumb	NNS
hvd.rsl868	477	22	,	,	,
hvd.rsl868	477	23	one	one	CD
hvd.rsl868	477	24	onion	onion	NN
hvd.rsl868	477	25	,	,	,
hvd.rsl868	477	26	one	one	CD
hvd.rsl868	477	27	egg	egg	NN
hvd.rsl868	477	28	,	,	,
hvd.rsl868	477	29	one	one	CD
hvd.rsl868	477	30	-	-	HYPH
hvd.rsl868	477	31	half	half	NN
hvd.rsl868	477	32	cupful	cupful	JJ
hvd.rsl868	477	33	butter	butter	NN
hvd.rsl868	477	34	,	,	,
hvd.rsl868	477	35	salt	salt	NN
hvd.rsl868	477	36	and	and	CC
hvd.rsl868	477	37	pepper	pepper	NN
hvd.rsl868	477	38	to	to	TO
hvd.rsl868	477	39	taste	taste	VB
hvd.rsl868	477	40	;	;	:
hvd.rsl868	477	41	tie	tie	VB
hvd.rsl868	477	42	together	together	RB
hvd.rsl868	477	43	and	and	CC
hvd.rsl868	477	44	bake	bake	VB
hvd.rsl868	477	45	in	in	IN
hvd.rsl868	477	46	roaster	roaster	NN
hvd.rsl868	477	47	.	.	.
hvd.rsl868	478	1	Serve	serve	VB
hvd.rsl868	478	2	with	with	IN
hvd.rsl868	478	3	hot	hot	JJ
hvd.rsl868	478	4	apple	apple	NN
hvd.rsl868	478	5	sauce	sauce	NN
hvd.rsl868	478	6	made	make	VBN
hvd.rsl868	478	7	as	as	IN
hvd.rsl868	478	8	follows	follow	VBZ
hvd.rsl868	478	9	:	:	:
hvd.rsl868	478	10	Pare	pare	VB
hvd.rsl868	478	11	and	and	CC
hvd.rsl868	478	12	quarter	quarter	NN
hvd.rsl868	478	13	(	(	-LRB-
hvd.rsl868	478	14	if	if	IN
hvd.rsl868	478	15	large	large	JJ
hvd.rsl868	478	16	,	,	,
hvd.rsl868	478	17	cut	cut	VBN
hvd.rsl868	478	18	in.eighths	in.eighth	NNS
hvd.rsl868	478	19	)	)	-RRB-
hvd.rsl868	478	20	as	as	IN
hvd.rsl868	478	21	many	many	JJ
hvd.rsl868	478	22	apples	apple	NNS
hvd.rsl868	478	23	as	as	IN
hvd.rsl868	478	24	the	the	DT
hvd.rsl868	478	25	family	family	NN
hvd.rsl868	478	26	appetite	appetite	NN
hvd.rsl868	478	27	requires	require	VBZ
hvd.rsl868	478	28	.	.	.
hvd.rsl868	479	1	Fut	Fut	NNP
hvd.rsl868	479	2	a	a	DT
hvd.rsl868	479	3	layer	layer	NN
hvd.rsl868	479	4	of	of	IN
hvd.rsl868	479	5	apples	apple	NNS
hvd.rsl868	479	6	in	in	IN
hvd.rsl868	479	7	a	a	DT
hvd.rsl868	479	8	granite	granite	NN
hvd.rsl868	479	9	or	or	CC
hvd.rsl868	479	10	enameled	enameled	JJ
hvd.rsl868	479	11	shallow	shallow	JJ
hvd.rsl868	479	12	pan	pan	NN
hvd.rsl868	479	13	,	,	,
hvd.rsl868	479	14	put	put	JJ
hvd.rsl868	479	15	bits	bit	NNS
hvd.rsl868	479	16	of	of	IN
hvd.rsl868	479	17	butter	butter	NN
hvd.rsl868	479	18	,	,	,
hvd.rsl868	479	19	goodly	goodly	JJ
hvd.rsl868	479	20	supply	supply	NN
hvd.rsl868	479	21	sugar	sugar	NN
hvd.rsl868	479	22	and	and	CC
hvd.rsl868	479	23	dash	dash	NN
hvd.rsl868	479	24	of	of	IN
hvd.rsl868	479	25	cinnamon	cinnamon	NN
hvd.rsl868	479	26	on	on	IN
hvd.rsl868	479	27	the	the	DT
hvd.rsl868	479	28	apples	apple	NNS
hvd.rsl868	479	29	.	.	.
hvd.rsl868	480	1	Do	do	VB
hvd.rsl868	480	2	this	this	DT
hvd.rsl868	480	3	in	in	IN
hvd.rsl868	480	4	layers	layer	NNS
hvd.rsl868	480	5	till	till	IN
hvd.rsl868	480	6	pan	pan	NNP
hvd.rsl868	480	7	is	be	VBZ
hvd.rsl868	480	8	full	full	JJ
hvd.rsl868	480	9	;	;	:
hvd.rsl868	480	10	add	add	VB
hvd.rsl868	480	11	a	a	DT
hvd.rsl868	480	12	little	little	JJ
hvd.rsl868	480	13	water	water	NN
hvd.rsl868	480	14	and	and	CC
hvd.rsl868	480	15	bake	bake	VB
hvd.rsl868	480	16	till	till	IN
hvd.rsl868	480	17	rich	rich	JJ
hvd.rsl868	480	18	and	and	CC
hvd.rsl868	480	19	clear	clear	JJ
hvd.rsl868	480	20	,	,	,
hvd.rsl868	480	21	not	not	RB
hvd.rsl868	480	22	just	just	RB
hvd.rsl868	480	23	barely	barely	RB
hvd.rsl868	480	24	done	do	VBN
hvd.rsl868	480	25	.	.	.
hvd.rsl868	481	1	Mutton	Mutton	NNP
hvd.rsl868	481	2	Mince	Mince	NNP
hvd.rsl868	481	3	With	with	IN
hvd.rsl868	481	4	Eggs.—Scrape	Eggs.—Scrape	NNS
hvd.rsl868	481	5	every	every	DT
hvd.rsl868	481	6	morsel	morsel	NN
hvd.rsl868	481	7	of	of	IN
hvd.rsl868	481	8	meat	meat	NN
hvd.rsl868	481	9	from	from	IN
hvd.rsl868	481	10	the	the	DT
hvd.rsl868	481	11	bone	bone	NN
hvd.rsl868	481	12	,	,	,
hvd.rsl868	481	13	crack	crack	VB
hvd.rsl868	481	14	the	the	DT
hvd.rsl868	481	15	latter	latter	JJ
hvd.rsl868	481	16	,	,	,
hvd.rsl868	481	17	cover	cover	VBP
hvd.rsl868	481	18	with	with	IN
hvd.rsl868	481	19	cold	cold	JJ
hvd.rsl868	481	20	water	water	NN
hvd.rsl868	481	21	and	and	CC
hvd.rsl868	481	22	let	let	VB
hvd.rsl868	481	23	it	-PRON-	PRP
hvd.rsl868	481	24	simmer	simmer	VB
hvd.rsl868	481	25	at	at	IN
hvd.rsl868	481	26	the	the	DT
hvd.rsl868	481	27	back	back	NN
hvd.rsl868	481	28	of	of	IN
hvd.rsl868	481	29	the	the	DT
hvd.rsl868	481	30	stove	stove	NN
hvd.rsl868	481	31	for	for	IN
hvd.rsl868	481	32	four	four	CD
hvd.rsl868	481	33	or	or	CC
hvd.rsl868	481	34	five	five	CD
hvd.rsl868	481	35	hours	hour	NNS
hvd.rsl868	481	36	.	.	.
hvd.rsl868	482	1	Strain	strain	VB
hvd.rsl868	482	2	off	off	IN
hvd.rsl868	482	3	the	the	DT
hvd.rsl868	482	4	cupful	cupful	NN
hvd.rsl868	482	5	of	of	IN
hvd.rsl868	482	6	liquid	liquid	NN
hvd.rsl868	482	7	and	and	CC
hvd.rsl868	482	8	thicken	thicken	VB
hvd.rsl868	482	9	with	with	IN
hvd.rsl868	482	10	a	a	DT
hvd.rsl868	482	11	lump	lump	NN
hvd.rsl868	482	12	of	of	IN
hvd.rsl868	482	13	butter	butter	NN
hvd.rsl868	482	14	rolled	roll	VBD
hvd.rsl868	482	15	in	in	IN
hvd.rsl868	482	16	browned	browned	JJ
hvd.rsl868	482	17	flour	flour	NN
hvd.rsl868	482	18	;	;	:
hvd.rsl868	482	19	season	season	NN
hvd.rsl868	482	20	with	with	IN
hvd.rsl868	482	21	salt	salt	NN
hvd.rsl868	482	22	,	,	,
hvd.rsl868	482	23	pepper	pepper	NN
hvd.rsl868	482	24	and	and	CC
hvd.rsl868	482	25	tomato	tomato	NN
hvd.rsl868	482	26	catsup	catsup	NN
hvd.rsl868	482	27	;	;	:
hvd.rsl868	482	28	stir	stir	VB
hvd.rsl868	482	29	into	into	IN
hvd.rsl868	482	30	it	-PRON-	PRP
hvd.rsl868	482	31	the	the	DT
hvd.rsl868	482	32	cold	cold	JJ
hvd.rsl868	482	33	mutton	mutton	NN
hvd.rsl868	482	34	cut	cut	VBD
hvd.rsl868	482	35	small	small	JJ
hvd.rsl868	482	36	and	and	CC
hvd.rsl868	482	37	a	a	DT
hvd.rsl868	482	38	handful	handful	NN
hvd.rsl868	482	39	of	of	IN
hvd.rsl868	482	40	bread	bread	NN
hvd.rsl868	482	41	crumbs	crumb	NNS
hvd.rsl868	482	42	,	,	,
hvd.rsl868	482	43	strewing	strew	VBG
hvd.rsl868	482	44	some	some	DT
hvd.rsl868	482	45	of	of	IN
hvd.rsl868	482	46	these	these	DT
hvd.rsl868	482	47	on	on	IN
hvd.rsl868	482	48	top	top	NN
hvd.rsl868	482	49	;	;	:
hvd.rsl868	482	50	bake	bake	VB
hvd.rsl868	482	51	until	until	IN
hvd.rsl868	482	52	the	the	DT
hvd.rsl868	482	53	surface	surface	NN
hvd.rsl868	482	54	bubbles	bubble	NNS
hvd.rsl868	482	55	,	,	,
hvd.rsl868	482	56	drop	drop	VB
hvd.rsl868	482	57	four	four	CD
hvd.rsl868	482	58	or	or	CC
hvd.rsl868	482	59	five	five	CD
hvd.rsl868	482	60	eggs	egg	NNS
hvd.rsl868	482	61	upon	upon	IN
hvd.rsl868	482	62	the	the	DT
hvd.rsl868	482	63	top	top	NN
hvd.rsl868	482	64	,	,	,
hvd.rsl868	482	65	pepper	pepper	NN
hvd.rsl868	482	66	and	and	CC
hvd.rsl868	482	67	salt	salt	NN
hvd.rsl868	482	68	them	-PRON-	PRP
hvd.rsl868	482	69	,	,	,
hvd.rsl868	482	70	set	set	VBN
hvd.rsl868	482	71	back	back	RB
hvd.rsl868	482	72	in	in	IN
hvd.rsl868	482	73	the	the	DT
hvd.rsl868	482	74	oven	oven	NN
hvd.rsl868	482	75	and	and	CC
hvd.rsl868	482	76	leave	leave	VBP
hvd.rsl868	482	77	there	there	RB
hvd.rsl868	482	78	until	until	IN
hvd.rsl868	482	79	the	the	DT
hvd.rsl868	482	80	eggs	egg	NNS
hvd.rsl868	482	81	are	be	VBP
hvd.rsl868	482	82	"	"	``
hvd.rsl868	482	83	set	set	VBN
hvd.rsl868	482	84	.	.	.
hvd.rsl868	482	85	"	"	''
hvd.rsl868	483	1	Mutton	Mutton	NNP
hvd.rsl868	483	2	Pie.—A	Pie.—A	NNP
hvd.rsl868	483	3	mutton	mutton	NN
hvd.rsl868	483	4	pie	pie	NN
hvd.rsl868	483	5	made	make	VBN
hvd.rsl868	483	6	from	from	IN
hvd.rsl868	483	7	the	the	DT
hvd.rsl868	483	8	neck	neck	NN
hvd.rsl868	483	9	of	of	IN
hvd.rsl868	483	10	mutton	mutton	NN
hvd.rsl868	483	11	is	be	VBZ
hvd.rsl868	483	12	as	as	RB
hvd.rsl868	483	13	savory	savory	JJ
hvd.rsl868	483	14	as	as	IN
hvd.rsl868	483	15	it	-PRON-	PRP
hvd.rsl868	483	16	is	be	VBZ
hvd.rsl868	483	17	economical	economical	JJ
hvd.rsl868	483	18	.	.	.
hvd.rsl868	484	1	Cut	cut	VB
hvd.rsl868	484	2	off	off	RP
hvd.rsl868	484	3	the	the	DT
hvd.rsl868	484	4	spine	spine	NN
hvd.rsl868	484	5	bone	bone	NN
hvd.rsl868	484	6	and	and	CC
hvd.rsl868	484	7	the	the	DT
hvd.rsl868	484	8	scrag	scrag	NN
hvd.rsl868	484	9	end	end	NN
hvd.rsl868	484	10	,	,	,
hvd.rsl868	484	11	shorten	shorten	VB
hvd.rsl868	484	12	the	the	DT
hvd.rsl868	484	13	ribs	rib	NNS
hvd.rsl868	484	14	to	to	IN
hvd.rsl868	484	15	about	about	RB
hvd.rsl868	484	16	three	three	CD
hvd.rsl868	484	17	inches	inch	NNS
hvd.rsl868	484	18	,	,	,
hvd.rsl868	484	19	but	but	CC
hvd.rsl868	484	20	save	save	VB
hvd.rsl868	484	21	all	all	PDT
hvd.rsl868	484	22	these	these	DT
hvd.rsl868	484	23	trimmings	trimming	NNS
hvd.rsl868	484	24	to	to	TO
hvd.rsl868	484	25	make	make	VB
hvd.rsl868	484	26	the	the	DT
hvd.rsl868	484	27	gravy	gravy	NN
hvd.rsl868	484	28	for	for	IN
hvd.rsl868	484	29	the	the	DT
hvd.rsl868	484	30	pie	pie	NN
hvd.rsl868	484	31	.	.	.
hvd.rsl868	485	1	Cut	cut	VB
hvd.rsl868	485	2	the	the	DT
hvd.rsl868	485	3	mutton	mutton	NN
hvd.rsl868	485	4	into	into	IN
hvd.rsl868	485	5	neat	neat	JJ
hvd.rsl868	485	6	chops	chop	NNS
hvd.rsl868	485	7	,	,	,
hvd.rsl868	485	8	pare	pare	VB
hvd.rsl868	485	9	off	off	RP
hvd.rsl868	485	10	the	the	DT
hvd.rsl868	485	11	fat	fat	NN
hvd.rsl868	485	12	,	,	,
hvd.rsl868	485	13	season	season	NN
hvd.rsl868	485	14	with	with	IN
hvd.rsl868	485	15	salt	salt	NN
hvd.rsl868	485	16	and	and	CC
hvd.rsl868	485	17	pepper	pepper	NN
hvd.rsl868	485	18	and	and	CC
hvd.rsl868	485	19	place	place	NN
hvd.rsl868	485	20	in	in	IN
hvd.rsl868	485	21	the	the	DT
hvd.rsl868	485	22	deep	deep	JJ
hvd.rsl868	485	23	pie	pie	NN
hvd.rsl868	485	24	dish	dish	NN
hvd.rsl868	485	25	in	in	IN
hvd.rsl868	485	26	a	a	DT
hvd.rsl868	485	27	circle	circle	NN
hvd.rsl868	485	28	,	,	,
hvd.rsl868	485	29	one	one	CD
hvd.rsl868	485	30	lapping	lap	VBG
hvd.rsl868	485	31	over	over	IN
hvd.rsl868	485	32	the	the	DT
hvd.rsl868	485	33	other	other	JJ
hvd.rsl868	485	34	.	.	.
hvd.rsl868	486	1	Fill	fill	VB
hvd.rsl868	486	2	the	the	DT
hvd.rsl868	486	3	center	center	NN
hvd.rsl868	486	4	with	with	IN
hvd.rsl868	486	5	tiny	tiny	JJ
hvd.rsl868	486	6	potato	potato	NN
hvd.rsl868	486	7	tails	tail	NNS
hvd.rsl868	486	8	cut	cut	VBN
hvd.rsl868	486	9	out	out	RP
hvd.rsl868	486	10	with	with	IN
hvd.rsl868	486	11	the	the	DT
hvd.rsl868	486	12	cutter	cutter	NN
hvd.rsl868	486	13	;	;	:
hvd.rsl868	486	14	add	add	VB
hvd.rsl868	486	15	the	the	DT
hvd.rsl868	486	16	mutton	mutton	NN
hvd.rsl868	486	17	gravy	gravy	NN
hvd.rsl868	486	18	which	which	WDT
hvd.rsl868	486	19	has	have	VBZ
hvd.rsl868	486	20	been	be	VBN
hvd.rsl868	486	21	boiled	boil	VBN
hvd.rsl868	486	22	to	to	TO
hvd.rsl868	486	23	make	make	VB
hvd.rsl868	486	24	the	the	DT
hvd.rsl868	486	25	quantity	quantity	NN
hvd.rsl868	486	26	required	require	VBN
hvd.rsl868	486	27	,	,	,
hvd.rsl868	486	28	sprinkle	sprinkle	VB
hvd.rsl868	486	29	with	with	IN
hvd.rsl868	486	30	salt	salt	NN
hvd.rsl868	486	31	and	and	CC
hvd.rsl868	486	32	pepper	pepper	NN
hvd.rsl868	486	33	,	,	,
hvd.rsl868	486	34	cover	cover	VBP
hvd.rsl868	486	35	with	with	IN
hvd.rsl868	486	36	good	good	JJ
hvd.rsl868	486	37	pie	pie	NN
hvd.rsl868	486	38	crust	crust	NN
hvd.rsl868	486	39	brushed	brush	VBN
hvd.rsl868	486	40	over	over	RP
hvd.rsl868	486	41	with	with	IN
hvd.rsl868	486	42	the	the	DT
hvd.rsl868	486	43	yolk	yolk	NN
hvd.rsl868	486	44	of	of	IN
hvd.rsl868	486	45	an	an	DT
hvd.rsl868	486	46	egg	egg	NN
hvd.rsl868	486	47	and	and	CC
hvd.rsl868	486	48	bake	bake	VB
hvd.rsl868	486	49	for	for	IN
hvd.rsl868	486	50	an	an	DT
hvd.rsl868	486	51	hour	hour	NN
hvd.rsl868	486	52	and	and	CC
hvd.rsl868	486	53	a	a	DT
hvd.rsl868	486	54	half	half	NN
hvd.rsl868	486	55	in	in	IN
hvd.rsl868	486	56	a	a	DT
hvd.rsl868	486	57	moderate	moderate	JJ
hvd.rsl868	486	58	oven	oven	NN
hvd.rsl868	486	59	.	.	.
hvd.rsl868	487	1	Ragout	ragout	NN
hvd.rsl868	487	2	of	of	IN
hvd.rsl868	487	3	Mutton.—Use	mutton.—use	DT
hvd.rsl868	487	4	two	two	CD
hvd.rsl868	487	5	pounds	pound	NNS
hvd.rsl868	487	6	of	of	IN
hvd.rsl868	487	7	mutton	mutton	NN
hvd.rsl868	487	8	from	from	IN
hvd.rsl868	487	9	the	the	DT
hvd.rsl868	487	10	shoulder	shoulder	NN
hvd.rsl868	487	11	or	or	CC
hvd.rsl868	487	12	breast	breast	NN
hvd.rsl868	487	13	.	.	.
hvd.rsl868	488	1	Cut	Cut	VBN
hvd.rsl868	488	2	in	in	IN
hvd.rsl868	488	3	small	small	JJ
hvd.rsl868	488	4	pieces	piece	NNS
hvd.rsl868	488	5	,	,	,
hvd.rsl868	488	6	about	about	RB
hvd.rsl868	488	7	two	two	CD
hvd.rsl868	488	8	inches	inch	NNS
hvd.rsl868	488	9	square	square	JJ
hvd.rsl868	488	10	.	.	.
hvd.rsl868	489	1	Cut	cut	VB
hvd.rsl868	489	2	up	up	RP
hvd.rsl868	489	3	some	some	DT
hvd.rsl868	489	4	of	of	IN
hvd.rsl868	489	5	the	the	DT
hvd.rsl868	489	6	mutton	mutton	NN
hvd.rsl868	489	7	faf	faf	NNP
hvd.rsl868	489	8	which	which	WDT
hvd.rsl868	489	9	has	have	VBZ
hvd.rsl868	489	10	not	not	RB
hvd.rsl868	489	11	touched	touch	VBN
hvd.rsl868	489	12	the	the	DT
hvd.rsl868	489	13	skin	skin	NN
hvd.rsl868	489	14	and	and	CC
hvd.rsl868	489	15	fry	fry	VB
hvd.rsl868	489	16	slowly	slowly	RB
hvd.rsl868	489	17	in	in	IN
hvd.rsl868	489	18	a	a	DT
hvd.rsl868	489	19	pan	pan	NN
hvd.rsl868	489	20	until	until	IN
hvd.rsl868	489	21	there	there	EX
hvd.rsl868	489	22	is	be	VBZ
hvd.rsl868	489	23	about	about	IN
hvd.rsl868	489	24	a	a	DT
hvd.rsl868	489	25	gill	gill	NN
hvd.rsl868	489	26	of	of	IN
hvd.rsl868	489	27	liquid	liquid	JJ
hvd.rsl868	489	28	fat	fat	NN
hvd.rsl868	489	29	;	;	:
hvd.rsl868	489	30	take	take	VB
hvd.rsl868	489	31	out	out	RP
hvd.rsl868	489	32	the	the	DT
hvd.rsl868	489	33	solid	solid	JJ
hvd.rsl868	489	34	pieces	piece	NNS
hvd.rsl868	489	35	and	and	CC
hvd.rsl868	489	36	put	put	VBN
hvd.rsl868	489	37	in	in	IN
hvd.rsl868	489	38	the	the	DT
hvd.rsl868	489	39	mutton	mutton	NN
hvd.rsl868	489	40	and	and	CC
hvd.rsl868	489	41	stir	stir	VB
hvd.rsl868	489	42	until	until	IN
hvd.rsl868	489	43	it	-PRON-	PRP
hvd.rsl868	489	44	becomes	become	VBZ
hvd.rsl868	489	45	brown	brown	JJ
hvd.rsl868	489	46	.	.	.
hvd.rsl868	490	1	Take	take	VB
hvd.rsl868	490	2	the	the	DT
hvd.rsl868	490	3	meat	meat	NN
hvd.rsl868	490	4	from	from	IN
hvd.rsl868	490	5	the	the	DT
hvd.rsl868	490	6	fat	fat	NN
hvd.rsl868	490	7	,	,	,
hvd.rsl868	490	8	being	be	VBG
hvd.rsl868	490	9	careful	careful	JJ
hvd.rsl868	490	10	to	to	TO
hvd.rsl868	490	11	press	press	VB
hvd.rsl868	490	12	out	out	RP
hvd.rsl868	490	13	all	all	PDT
hvd.rsl868	490	14	the	the	DT
hvd.rsl868	490	15	fat	fat	NN
hvd.rsl868	490	16	.	.	.
hvd.rsl868	491	1	To	to	IN
hvd.rsl868	491	2	the	the	DT
hvd.rsl868	491	3	fat	fat	NN
hvd.rsl868	491	4	add	add	VB
hvd.rsl868	491	5	one	one	CD
hvd.rsl868	491	6	pint	pint	NN
hvd.rsl868	491	7	of	of	IN
hvd.rsl868	491	8	turnip	turnip	NN
hvd.rsl868	491	9	cubes	cube	NNS
hvd.rsl868	491	10	and	and	CC
hvd.rsl868	491	11	two	two	CD
hvd.rsl868	491	12	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	491	13	of	of	IN
hvd.rsl868	491	14	onion	onion	NNP
hvd.rsl868	491	15	cut	cut	VBN
hvd.rsl868	491	16	fine	fine	RB
hvd.rsl868	491	17	;	;	:
hvd.rsl868	491	18	cook	cook	VB
hvd.rsl868	491	19	slowly	slowly	RB
hvd.rsl868	491	20	for	for	IN
hvd.rsl868	491	21	10	10	CD
hvd.rsl868	491	22	minutes	minute	NNS
hvd.rsl868	491	23	,	,	,
hvd.rsl868	491	24	then	then	RB
hvd.rsl868	491	25	take	take	VB
hvd.rsl868	491	26	them	-PRON-	PRP
hvd.rsl868	491	27	out	out	RP
hvd.rsl868	491	28	and	and	CC
hvd.rsl868	491	29	put	put	VBD
hvd.rsl868	491	30	in	in	IN
hvd.rsl868	491	31	the	the	DT
hvd.rsl868	491	32	stew	stew	NN
hvd.rsl868	491	33	pan	pan	NN
hvd.rsl868	491	34	with	with	IN
hvd.rsl868	491	35	the	the	DT
hvd.rsl868	491	36	meat	meat	NN
hvd.rsl868	491	37	.	.	.
hvd.rsl868	492	1	Pour	pour	VB
hvd.rsl868	492	2	the	the	DT
hvd.rsl868	492	3	fat	fat	NN
hvd.rsl868	492	4	from	from	IN
hvd.rsl868	492	5	the	the	DT
hvd.rsl868	492	6	frying	frying	NN
hvd.rsl868	492	7	pan	pan	NN
hvd.rsl868	492	8	and	and	CC
hvd.rsl868	492	9	put	put	VBD
hvd.rsl868	492	10	in	in	RP
hvd.rsl868	492	11	two	two	CD
hvd.rsl868	492	12	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	492	13	of	of	IN
hvd.rsl868	492	14	butter	butter	NN
hvd.rsl868	492	15	and	and	CC
hvd.rsl868	492	16	the	the	DT
hvd.rsl868	492	17	same	same	JJ
hvd.rsl868	492	18	amount	amount	NN
hvd.rsl868	492	19	of	of	IN
hvd.rsl868	492	20	flour	flour	NN
hvd.rsl868	492	21	;	;	:
hvd.rsl868	492	22	stir	stir	VB
hvd.rsl868	492	23	until	until	IN
hvd.rsl868	492	24	brown	brown	JJ
hvd.rsl868	492	25	,	,	,
hvd.rsl868	492	26	when	when	WRB
hvd.rsl868	492	27	add	add	VB
hvd.rsl868	492	28	one	one	CD
hvd.rsl868	492	29	quart	quart	NN
hvd.rsl868	492	30	of	of	IN
hvd.rsl868	492	31	boiling	boiling	NN
hvd.rsl868	492	32	water	water	NN
hvd.rsl868	492	33	.	.	.
hvd.rsl868	493	1	When	when	WRB
hvd.rsl868	493	2	this	this	DT
hvd.rsl868	493	3	thickens	thicken	VBZ
hvd.rsl868	493	4	add	add	VBP
hvd.rsl868	493	5	it	-PRON-	PRP
hvd.rsl868	493	6	to	to	IN
hvd.rsl868	493	7	the	the	DT
hvd.rsl868	493	8	meat	meat	NN
hvd.rsl868	493	9	and	and	CC
hvd.rsl868	493	10	vegetables	vegetable	NNS
hvd.rsl868	493	11	with	with	IN
hvd.rsl868	493	12	a	a	DT
hvd.rsl868	493	13	rounding	round	VBG
hvd.rsl868	493	14	teaspoonful	teaspoonful	NN
hvd.rsl868	493	15	of	of	IN
hvd.rsl868	493	16	salt	salt	NN
hvd.rsl868	493	17	and	and	CC
hvd.rsl868	493	18	one	one	CD
hvd.rsl868	493	19	-	-	HYPH
hvd.rsl868	493	20	third	third	NN
hvd.rsl868	493	21	of	of	IN
hvd.rsl868	493	22	a	a	DT
hvd.rsl868	493	23	teaspoonful	teaspoonful	NN
hvd.rsl868	493	24	of	of	IN
hvd.rsl868	493	25	pepper	pepper	NN
hvd.rsl868	493	26	.	.	.
hvd.rsl868	494	1	Simmer	simmer	VB
hvd.rsl868	494	2	for	for	IN
hvd.rsl868	494	3	three	three	CD
hvd.rsl868	494	4	hours	hour	NNS
hvd.rsl868	494	5	,	,	,
hvd.rsl868	494	6	covered	cover	VBN
hvd.rsl868	494	7	.	.	.
hvd.rsl868	495	1	34	34	CD
hvd.rsl868	495	2	THE	the	DT
hvd.rsl868	495	3	RURAL	rural	JJ
hvd.rsl868	495	4	COOK	COOK	NNP
hvd.rsl868	495	5	BOOK	book	NN
hvd.rsl868	495	6	.	.	.
hvd.rsl868	496	1	"	"	``
hvd.rsl868	496	2	Pawnhas	Pawnhas	NNP
hvd.rsl868	496	3	.	.	.
hvd.rsl868	497	1	"	"	``
hvd.rsl868	497	2	—	—	:
hvd.rsl868	497	3	This	this	DT
hvd.rsl868	497	4	old	old	JJ
hvd.rsl868	497	5	-	-	HYPH
hvd.rsl868	497	6	fashioned	fashioned	JJ
hvd.rsl868	497	7	dish	dish	NN
hvd.rsl868	497	8	is	be	VBZ
hvd.rsl868	497	9	similar	similar	JJ
hvd.rsl868	497	10	to	to	IN
hvd.rsl868	497	11	scrapple	scrapple	NN
hvd.rsl868	497	12	.	.	.
hvd.rsl868	498	1	Boil	boil	VB
hvd.rsl868	498	2	to-	to-	CD
hvd.rsl868	498	3	gether	gether	PDT
hvd.rsl868	498	4	the	the	DT
hvd.rsl868	498	5	"	"	``
hvd.rsl868	498	6	jowls	jowls	NN
hvd.rsl868	498	7	,	,	,
hvd.rsl868	498	8	"	"	''
hvd.rsl868	498	9	liver	liver	NN
hvd.rsl868	498	10	and	and	CC
hvd.rsl868	498	11	heart	heart	NN
hvd.rsl868	498	12	of	of	IN
hvd.rsl868	498	13	a	a	DT
hvd.rsl868	498	14	hog	hog	NN
hvd.rsl868	498	15	until	until	IN
hvd.rsl868	498	16	very	very	RB
hvd.rsl868	498	17	tender	tender	JJ
hvd.rsl868	498	18	.	.	.
hvd.rsl868	499	1	Take	take	VB
hvd.rsl868	499	2	out	out	RP
hvd.rsl868	499	3	a'l	a'l	IN
hvd.rsl868	499	4	bones	bone	NNS
hvd.rsl868	499	5	,	,	,
hvd.rsl868	499	6	chop	chop	VB
hvd.rsl868	499	7	the	the	DT
hvd.rsl868	499	8	heart	heart	NN
hvd.rsl868	499	9	and	and	CC
hvd.rsl868	499	10	meat	meat	NN
hvd.rsl868	499	11	from	from	IN
hvd.rsl868	499	12	jowls	jowl	NNS
hvd.rsl868	499	13	until	until	IN
hvd.rsl868	499	14	very	very	RB
hvd.rsl868	499	15	fine	fine	JJ
hvd.rsl868	499	16	;	;	:
hvd.rsl868	499	17	;	;	:
hvd.rsl868	499	18	crumble	crumble	VB
hvd.rsl868	499	19	the	the	DT
hvd.rsl868	499	20	liver	liver	NN
hvd.rsl868	499	21	as	as	RB
hvd.rsl868	499	22	finely	finely	RB
hvd.rsl868	499	23	as	as	IN
hvd.rsl868	499	24	possible	possible	JJ
hvd.rsl868	499	25	and	and	CC
hvd.rsl868	499	26	put	put	VBD
hvd.rsl868	499	27	all	all	DT
hvd.rsl868	499	28	back	back	RB
hvd.rsl868	499	29	into	into	IN
hvd.rsl868	499	30	*	*	NFP
hvd.rsl868	499	31	the	the	DT
hvd.rsl868	499	32	kettle	kettle	NN
hvd.rsl868	499	33	.	.	.
hvd.rsl868	500	1	Now	now	RB
hvd.rsl868	500	2	season	season	NN
hvd.rsl868	500	3	with	with	IN
hvd.rsl868	500	4	pepper	pepper	NN
hvd.rsl868	500	5	and	and	CC
hvd.rsl868	500	6	salt	salt	NN
hvd.rsl868	500	7	,	,	,
hvd.rsl868	500	8	and	and	CC
hvd.rsl868	500	9	be	be	VB
hvd.rsl868	500	10	sure	sure	JJ
hvd.rsl868	500	11	to	to	TO
hvd.rsl868	500	12	add	add	VB
hvd.rsl868	500	13	enough	enough	JJ
hvd.rsl868	500	14	water	water	NN
hvd.rsl868	500	15	to	to	TO
hvd.rsl868	500	16	keep	keep	VB
hvd.rsl868	500	17	it	-PRON-	PRP
hvd.rsl868	500	18	from	from	IN
hvd.rsl868	500	19	being	be	VBG
hvd.rsl868	500	20	too	too	RB
hvd.rsl868	500	21	rich	rich	JJ
hvd.rsl868	500	22	or	or	CC
hvd.rsl868	500	23	greasy	greasy	JJ
hvd.rsl868	500	24	.	.	.
hvd.rsl868	501	1	Stir	stir	VB
hvd.rsl868	501	2	in	in	IN
hvd.rsl868	501	3	white	white	JJ
hvd.rsl868	501	4	cornmeal	cornmeal	NN
hvd.rsl868	501	5	until	until	IN
hvd.rsl868	501	6	you	-PRON-	PRP
hvd.rsl868	501	7	have	have	VBP
hvd.rsl868	501	8	a	a	DT
hvd.rsl868	501	9	thin	thin	JJ
hvd.rsl868	501	10	mush	mush	NN
hvd.rsl868	501	11	,	,	,
hvd.rsl868	501	12	let	let	VB
hvd.rsl868	501	13	cook	cook	VB
hvd.rsl868	501	14	slowly	slowly	RB
hvd.rsl868	501	15	half	half	PDT
hvd.rsl868	501	16	an	an	DT
hvd.rsl868	501	17	hour	hour	NN
hvd.rsl868	501	18	,	,	,
hvd.rsl868	501	19	pour	pour	VB
hvd.rsl868	501	20	into	into	IN
hvd.rsl868	501	21	a	a	DT
hvd.rsl868	501	22	large	large	JJ
hvd.rsl868	501	23	crock	crock	NN
hvd.rsl868	501	24	or	or	CC
hvd.rsl868	501	25	jar	jar	NN
hvd.rsl868	501	26	;	;	:
hvd.rsl868	501	27	set	set	VBN
hvd.rsl868	501	28	away	away	RB
hvd.rsl868	501	29	to	to	TO
hvd.rsl868	501	30	cool	cool	VB
hvd.rsl868	501	31	.	.	.
hvd.rsl868	502	1	When	when	WRB
hvd.rsl868	502	2	cold	cold	JJ
hvd.rsl868	502	3	,	,	,
hvd.rsl868	502	4	slice	slice	VB
hvd.rsl868	502	5	like	like	UH
hvd.rsl868	502	6	mush	mush	NN
hvd.rsl868	502	7	and	and	CC
hvd.rsl868	502	8	put	put	VBD
hvd.rsl868	502	9	into	into	IN
hvd.rsl868	502	10	a	a	DT
hvd.rsl868	502	11	skillet	skillet	NN
hvd.rsl868	502	12	to	to	TO
hvd.rsl868	502	13	fry	fry	VB
hvd.rsl868	502	14	.	.	.
hvd.rsl868	503	1	Add	add	VB
hvd.rsl868	503	2	no	no	DT
hvd.rsl868	503	3	grease	grease	NN
hvd.rsl868	503	4	.	.	.
hvd.rsl868	504	1	This	this	DT
hvd.rsl868	504	2	is	be	VBZ
hvd.rsl868	504	3	delicious	delicious	JJ
hvd.rsl868	504	4	and	and	CC
hvd.rsl868	504	5	will	will	MD
hvd.rsl868	504	6	keep	keep	VB
hvd.rsl868	504	7	indefinitely	indefinitely	RB
hvd.rsl868	504	8	in	in	IN
hvd.rsl868	504	9	a	a	DT
hvd.rsl868	504	10	cool	cool	JJ
hvd.rsl868	504	11	place	place	NN
hvd.rsl868	504	12	.	.	.
hvd.rsl868	505	1	Pigeons	pigeon	NNS
hvd.rsl868	505	2	,	,	,
hvd.rsl868	505	3	Potted.—Place	potted.—place	VB
hvd.rsl868	505	4	six	six	CD
hvd.rsl868	505	5	cleaned	clean	VBN
hvd.rsl868	505	6	birds	bird	NNS
hvd.rsl868	505	7	in	in	IN
hvd.rsl868	505	8	a	a	DT
hvd.rsl868	505	9	deep	deep	JJ
hvd.rsl868	505	10	kettle	kettle	NN
hvd.rsl868	505	11	with	with	IN
hvd.rsl868	505	12	one	one	CD
hvd.rsl868	505	13	pint	pint	NN
hvd.rsl868	505	14	of	of	IN
hvd.rsl868	505	15	vinegar	vinegar	NN
hvd.rsl868	505	16	and	and	CC
hvd.rsl868	505	17	three	three	CD
hvd.rsl868	505	18	onions	onion	NNS
hvd.rsl868	505	19	,	,	,
hvd.rsl868	505	20	halved	halve	VBN
hvd.rsl868	505	21	;	;	:
hvd.rsl868	505	22	let	let	VB
hvd.rsl868	505	23	stand	stand	VB
hvd.rsl868	505	24	over	over	IN
hvd.rsl868	505	25	night	night	NN
hvd.rsl868	505	26	,	,	,
hvd.rsl868	505	27	then	then	RB
hvd.rsl868	505	28	throw	throw	VB
hvd.rsl868	505	29	the	the	DT
hvd.rsl868	505	30	vinegar	vinegar	NN
hvd.rsl868	505	31	and	and	CC
hvd.rsl868	505	32	onions	onion	NNS
hvd.rsl868	505	33	away	away	RB
hvd.rsl868	505	34	.	.	.
hvd.rsl868	506	1	Brown	Brown	NNP
hvd.rsl868	506	2	six	six	CD
hvd.rsl868	506	3	slices	slice	NNS
hvd.rsl868	506	4	of	of	IN
hvd.rsl868	506	5	pork	pork	NN
hvd.rsl868	506	6	and	and	CC
hvd.rsl868	506	7	two	two	CD
hvd.rsl868	506	8	onions	onion	NNS
hvd.rsl868	506	9	,	,	,
hvd.rsl868	506	10	sliced	slice	VBN
hvd.rsl868	506	11	;	;	:
hvd.rsl868	506	12	place	place	NN
hvd.rsl868	506	13	in	in	IN
hvd.rsl868	506	14	the	the	DT
hvd.rsl868	506	15	kettle	kettle	NN
hvd.rsl868	506	16	with	with	IN
hvd.rsl868	506	17	the	the	DT
hvd.rsl868	506	18	pigeons	pigeon	NNS
hvd.rsl868	506	19	;	;	:
hvd.rsl868	506	20	add	add	VB
hvd.rsl868	506	21	one	one	CD
hvd.rsl868	506	22	pint	pint	NN
hvd.rsl868	506	23	of	of	IN
hvd.rsl868	506	24	hot	hot	JJ
hvd.rsl868	506	25	water	water	NN
hvd.rsl868	506	26	,	,	,
hvd.rsl868	506	27	salt	salt	NN
hvd.rsl868	506	28	and	and	CC
hvd.rsl868	506	29	pepper	pepper	NN
hvd.rsl868	506	30	;	;	:
hvd.rsl868	506	31	cover	cover	VB
hvd.rsl868	506	32	and	and	CC
hvd.rsl868	506	33	simmer	simmer	VB
hvd.rsl868	506	34	about	about	RB
hvd.rsl868	506	35	two	two	CD
hvd.rsl868	506	36	hours	hour	NNS
hvd.rsl868	506	37	;	;	:
hvd.rsl868	506	38	serve	serve	VB
hvd.rsl868	506	39	the	the	DT
hvd.rsl868	506	40	pigeons	pigeon	NNS
hvd.rsl868	506	41	on	on	IN
hvd.rsl868	506	42	a	a	DT
hvd.rsl868	506	43	hot	hot	JJ
hvd.rsl868	506	44	dish	dish	NN
hvd.rsl868	506	45	about	about	IN
hvd.rsl868	506	46	a	a	DT
hvd.rsl868	506	47	mound	mound	NN
hvd.rsl868	506	48	of	of	IN
hvd.rsl868	506	49	parsley	parsley	NN
hvd.rsl868	506	50	;	;	:
hvd.rsl868	506	51	strain	strain	VB
hvd.rsl868	506	52	the	the	DT
hvd.rsl868	506	53	liquor	liquor	NN
hvd.rsl868	506	54	,	,	,
hvd.rsl868	506	55	thicken	thicken	VB
hvd.rsl868	506	56	,	,	,
hvd.rsl868	506	57	and	and	CC
hvd.rsl868	506	58	pass	pass	VB
hvd.rsl868	506	59	in	in	RP
hvd.rsl868	506	60	a	a	DT
hvd.rsl868	506	61	gravy	gravy	NN
hvd.rsl868	506	62	boat	boat	NN
hvd.rsl868	506	63	.	.	.
hvd.rsl868	507	1	Pigs	pig	NNS
hvd.rsl868	507	2	'	'	POS
hvd.rsl868	507	3	Feet	foot	NNS
hvd.rsl868	507	4	in	in	IN
hvd.rsl868	507	5	Jelly.—Thoroughly	jelly.—thoroughly	DT
hvd.rsl868	507	6	scrape	scrape	VB
hvd.rsl868	507	7	and	and	CC
hvd.rsl868	507	8	clean	clean	VB
hvd.rsl868	507	9	one	one	CD
hvd.rsl868	507	10	dozen	dozen	NN
hvd.rsl868	507	11	pigs	pig	NNS
hvd.rsl868	507	12	'	'	POS
hvd.rsl868	507	13	feet	foot	NNS
hvd.rsl868	507	14	.	.	.
hvd.rsl868	508	1	Place	place	VB
hvd.rsl868	508	2	them	-PRON-	PRP
hvd.rsl868	508	3	in	in	IN
hvd.rsl868	508	4	a	a	DT
hvd.rsl868	508	5	kettle	kettle	NN
hvd.rsl868	508	6	,	,	,
hvd.rsl868	508	7	cover	cover	VB
hvd.rsl868	508	8	with	with	IN
hvd.rsl868	508	9	boiling	boiling	NN
hvd.rsl868	508	10	water	water	NN
hvd.rsl868	508	11	,	,	,
hvd.rsl868	508	12	add	add	VB
hvd.rsl868	508	13	one	one	CD
hvd.rsl868	508	14	tablespoonful	tablespoonful	NN
hvd.rsl868	508	15	of	of	IN
hvd.rsl868	508	16	salt	salt	NN
hvd.rsl868	508	17	and	and	CC
hvd.rsl868	508	18	simmer	simmer	VB
hvd.rsl868	508	19	steadily	steadily	RB
hvd.rsl868	508	20	until	until	IN
hvd.rsl868	508	21	tender	tender	NN
hvd.rsl868	508	22	.	.	.
hvd.rsl868	509	1	Transfer	transfer	VB
hvd.rsl868	509	2	the	the	DT
hvd.rsl868	509	3	feet	foot	NNS
hvd.rsl868	509	4	to	to	IN
hvd.rsl868	509	5	a	a	DT
hvd.rsl868	509	6	stone	stone	NN
hvd.rsl868	509	7	crock	crock	NN
hvd.rsl868	509	8	,	,	,
hvd.rsl868	509	9	placing	place	VBG
hvd.rsl868	509	10	between	between	IN
hvd.rsl868	509	11	them	-PRON-	PRP
hvd.rsl868	509	12	thin	thin	JJ
hvd.rsl868	509	13	slices	slice	NNS
hvd.rsl868	509	14	of	of	IN
hvd.rsl868	509	15	onion	onion	NN
hvd.rsl868	509	16	.	.	.
hvd.rsl868	510	1	Heat	heat	NN
hvd.rsl868	510	2	and	and	CC
hvd.rsl868	510	3	boil	boil	VB
hvd.rsl868	510	4	to-	to-	XX
hvd.rsl868	510	5	gether	gether	RB
hvd.rsl868	510	6	for	for	IN
hvd.rsl868	510	7	five	five	CD
hvd.rsl868	510	8	minutes	minute	NNS
hvd.rsl868	510	9	two	two	CD
hvd.rsl868	510	10	quarts	quart	NNS
hvd.rsl868	510	11	of	of	IN
hvd.rsl868	510	12	good	good	JJ
hvd.rsl868	510	13	vinegar	vinegar	NN
hvd.rsl868	510	14	,	,	,
hvd.rsl868	510	15	one	one	CD
hvd.rsl868	510	16	bay	bay	NN
hvd.rsl868	510	17	leaf	leaf	NN
hvd.rsl868	510	18	,	,	,
hvd.rsl868	510	19	two	two	CD
hvd.rsl868	510	20	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	510	21	of	of	IN
hvd.rsl868	510	22	sugar	sugar	NN
hvd.rsl868	510	23	,	,	,
hvd.rsl868	510	24	one	one	CD
hvd.rsl868	510	25	dozen	dozen	NN
hvd.rsl868	510	26	whole	whole	JJ
hvd.rsl868	510	27	cloves	clove	NNS
hvd.rsl868	510	28	,	,	,
hvd.rsl868	510	29	six	six	CD
hvd.rsl868	510	30	tiny	tiny	JJ
hvd.rsl868	510	31	red	red	JJ
hvd.rsl868	510	32	peppers	pepper	NNS
hvd.rsl868	510	33	,	,	,
hvd.rsl868	510	34	and	and	CC
hvd.rsl868	510	35	one	one	CD
hvd.rsl868	510	36	-	-	HYPH
hvd.rsl868	510	37	half	half	NN
hvd.rsl868	510	38	teaspoonful	teaspoonful	NN
hvd.rsl868	510	39	of	of	IN
hvd.rsl868	510	40	salt	salt	NN
hvd.rsl868	510	41	.	.	.
hvd.rsl868	511	1	Add	add	VB
hvd.rsl868	511	2	one	one	CD
hvd.rsl868	511	3	quart	quart	NN
hvd.rsl868	511	4	of	of	IN
hvd.rsl868	511	5	boiling	boiling	NN
hvd.rsl868	511	6	water	water	NN
hvd.rsl868	511	7	and	and	CC
hvd.rsl868	511	8	pour	pour	VB
hvd.rsl868	511	9	at	at	IN
hvd.rsl868	511	10	once	once	RB
hvd.rsl868	511	11	over	over	IN
hvd.rsl868	511	12	the	the	DT
hvd.rsl868	511	13	pigs	pig	NNS
hvd.rsl868	511	14	'	'	POS
hvd.rsl868	511	15	feet	foot	NNS
hvd.rsl868	511	16	.	.	.
hvd.rsl868	512	1	Cover	cover	VB
hvd.rsl868	512	2	and	and	CC
hvd.rsl868	512	3	let	let	VB
hvd.rsl868	512	4	stand	stand	VB
hvd.rsl868	512	5	two	two	CD
hvd.rsl868	512	6	days	day	NNS
hvd.rsl868	512	7	before	before	IN
hvd.rsl868	512	8	using	use	VBG
hvd.rsl868	512	9	.	.	.
hvd.rsl868	513	1	Pilgrim	Pilgrim	NNP
hvd.rsl868	513	2	Pie.—Cut	Pie.—Cut	NNP
hvd.rsl868	513	3	a	a	DT
hvd.rsl868	513	4	two	two	CD
hvd.rsl868	513	5	-	-	HYPH
hvd.rsl868	513	6	pound	pound	NN
hvd.rsl868	513	7	piece	piece	NN
hvd.rsl868	513	8	of	of	IN
hvd.rsl868	513	9	fresh	fresh	JJ
hvd.rsl868	513	10	pork	pork	NN
hvd.rsl868	513	11	into	into	IN
hvd.rsl868	513	12	dice	dice	NN
hvd.rsl868	513	13	,	,	,
hvd.rsl868	513	14	after	after	IN
hvd.rsl868	513	15	it	-PRON-	PRP
hvd.rsl868	513	16	is	be	VBZ
hvd.rsl868	513	17	cooked	cook	VBN
hvd.rsl868	513	18	,	,	,
hvd.rsl868	513	19	and	and	CC
hvd.rsl868	513	20	prepare	prepare	VB
hvd.rsl868	513	21	the	the	DT
hvd.rsl868	513	22	following	follow	VBG
hvd.rsl868	513	23	crust	crust	NN
hvd.rsl868	513	24	:	:	:
hvd.rsl868	513	25	One	one	CD
hvd.rsl868	513	26	pint	pint	NN
hvd.rsl868	513	27	mashed	mash	VBN
hvd.rsl868	513	28	potatoes	potato	NNS
hvd.rsl868	513	29	,	,	,
hvd.rsl868	513	30	oi.e	oi.e	JJ
hvd.rsl868	513	31	-	-	HYPH
hvd.rsl868	513	32	half	half	NN
hvd.rsl868	513	33	teaspoonful	teaspoonful	NN
hvd.rsl868	513	34	salt	salt	NN
hvd.rsl868	513	35	,	,	,
hvd.rsl868	513	36	one	one	CD
hvd.rsl868	513	37	tablespoonful	tablespoonful	NN
hvd.rsl868	513	38	butter	butter	NN
hvd.rsl868	513	39	,	,	,
hvd.rsl868	513	40	one	one	CD
hvd.rsl868	513	41	-	-	HYPH
hvd.rsl868	513	42	fourth	fourth	JJ
hvd.rsl868	513	43	teaspoon-	teaspoon-	NN
hvd.rsl868	513	44	ful	ful	JJ
hvd.rsl868	513	45	pepper	pepper	NN
hvd.rsl868	513	46	,	,	,
hvd.rsl868	513	47	one	one	CD
hvd.rsl868	513	48	-	-	HYPH
hvd.rsl868	513	49	fourth	fourth	JJ
hvd.rsl868	513	50	cup	cup	NN
hvd.rsl868	513	51	of	of	IN
hvd.rsl868	513	52	milk	milk	NN
hvd.rsl868	513	53	,	,	,
hvd.rsl868	513	54	one	one	CD
hvd.rsl868	513	55	level	level	NN
hvd.rsl868	513	56	teaspoonful	teaspoonful	NN
hvd.rsl868	513	57	baking	baking	NN
hvd.rsl868	513	58	powder	powder	NN
hvd.rsl868	513	59	,	,	,
hvd.rsl868	513	60	and	and	CC
hvd.rsl868	513	61	enough	enough	JJ
hvd.rsl868	513	62	flour	flour	NN
hvd.rsl868	513	63	to	to	TO
hvd.rsl868	513	64	make	make	VB
hvd.rsl868	513	65	a	a	DT
hvd.rsl868	513	66	crust	crust	NN
hvd.rsl868	513	67	which	which	WDT
hvd.rsl868	513	68	can	can	MD
hvd.rsl868	513	69	be	be	VB
hvd.rsl868	513	70	easily	easily	RB
hvd.rsl868	513	71	rolled	roll	VBN
hvd.rsl868	513	72	out	out	RP
hvd.rsl868	513	73	one	one	CD
hvd.rsl868	513	74	inch	inch	NN
hvd.rsl868	513	75	thick	thick	JJ
hvd.rsl868	513	76	.	.	.
hvd.rsl868	514	1	Put	Put	VBN
hvd.rsl868	514	2	alternate	alternate	JJ
hvd.rsl868	514	3	layers	layer	NNS
hvd.rsl868	514	4	,	,	,
hvd.rsl868	514	5	in	in	IN
hvd.rsl868	514	6	a	a	DT
hvd.rsl868	514	7	baking	baking	NN
hvd.rsl868	514	8	dish	dish	NN
hvd.rsl868	514	9	,	,	,
hvd.rsl868	514	10	of	of	IN
hvd.rsl868	514	11	the	the	DT
hvd.rsl868	514	12	diced	dice	VBN
hvd.rsl868	514	13	pork	pork	NN
hvd.rsl868	514	14	,	,	,
hvd.rsl868	514	15	raw	raw	JJ
hvd.rsl868	514	16	oysters	oyster	NNS
hvd.rsl868	514	17	,	,	,
hvd.rsl868	514	18	minced	mince	VBN
hvd.rsl868	514	19	parsley	parsley	NN
hvd.rsl868	514	20	,	,	,
hvd.rsl868	514	21	a	a	DT
hvd.rsl868	514	22	light	light	JJ
hvd.rsl868	514	23	dusting	dusting	NN
hvd.rsl868	514	24	of	of	IN
hvd.rsl868	514	25	Summer	summer	NN
hvd.rsl868	514	26	savory	savory	NN
hvd.rsl868	514	27	,	,	,
hvd.rsl868	514	28	finely	finely	RB
hvd.rsl868	514	29	shredded	shred	VBN
hvd.rsl868	514	30	onion	onion	NN
hvd.rsl868	514	31	,	,	,
hvd.rsl868	514	32	with	with	IN
hvd.rsl868	514	33	salt	salt	NN
hvd.rsl868	514	34	and	and	CC
hvd.rsl868	514	35	pepper	pepper	NN
hvd.rsl868	514	36	to	to	TO
hvd.rsl868	514	37	suit	suit	VB
hvd.rsl868	514	38	,	,	,
hvd.rsl868	514	39	and	and	CC
hvd.rsl868	514	40	one	one	CD
hvd.rsl868	514	41	tablespoonful	tablespoonful	NN
hvd.rsl868	514	42	but-	but-	NN
hvd.rsl868	514	43	ter	ter	NN
hvd.rsl868	514	44	;	;	:
hvd.rsl868	514	45	cover	cover	VB
hvd.rsl868	514	46	with	with	IN
hvd.rsl868	514	47	a	a	DT
hvd.rsl868	514	48	brown	brown	JJ
hvd.rsl868	514	49	sauce	sauce	NN
hvd.rsl868	514	50	;	;	:
hvd.rsl868	514	51	fit	fit	VB
hvd.rsl868	514	52	a	a	DT
hvd.rsl868	514	53	cover	cover	NN
hvd.rsl868	514	54	of	of	IN
hvd.rsl868	514	55	the	the	DT
hvd.rsl868	514	56	potato	potato	NN
hvd.rsl868	514	57	biscuit	biscuit	NN
hvd.rsl868	514	58	and	and	CC
hvd.rsl868	514	59	bake	bake	VB
hvd.rsl868	514	60	in	in	RP
hvd.rsl868	514	61	hot	hot	JJ
hvd.rsl868	514	62	oven	oven	NN
hvd.rsl868	514	63	20	20	CD
hvd.rsl868	514	64	minutes	minute	NNS
hvd.rsl868	514	65	.	.	.
hvd.rsl868	515	1	Five	five	CD
hvd.rsl868	515	2	minutes	minute	NNS
hvd.rsl868	515	3	before	before	IN
hvd.rsl868	515	4	it	-PRON-	PRP
hvd.rsl868	515	5	is	be	VBZ
hvd.rsl868	515	6	finished	finish	VBN
hvd.rsl868	515	7	draw	draw	VB
hvd.rsl868	515	8	out	out	RP
hvd.rsl868	515	9	,	,	,
hvd.rsl868	515	10	cover	cover	VB
hvd.rsl868	515	11	with	with	IN
hvd.rsl868	515	12	fine	fine	JJ
hvd.rsl868	515	13	cracker	cracker	NN
hvd.rsl868	515	14	crumbs	crumb	NNS
hvd.rsl868	515	15	mixed	mix	VBN
hvd.rsl868	515	16	with	with	IN
hvd.rsl868	515	17	one	one	CD
hvd.rsl868	515	18	egg	egg	NN
hvd.rsl868	515	19	;	;	:
hvd.rsl868	515	20	return	return	VB
hvd.rsl868	515	21	to	to	IN
hvd.rsl868	515	22	the	the	DT
hvd.rsl868	515	23	oven	oven	NN
hvd.rsl868	515	24	to	to	TO
hvd.rsl868	515	25	finish	finish	VB
hvd.rsl868	515	26	browning	browning	NN
hvd.rsl868	515	27	;	;	:
hvd.rsl868	515	28	garnish	garnish	VB
hvd.rsl868	515	29	with	with	IN
hvd.rsl868	515	30	parsley	parsley	NN
hvd.rsl868	515	31	.	.	.
hvd.rsl868	516	1	This	this	DT
hvd.rsl868	516	2	potato	potato	NN
hvd.rsl868	516	3	crust	crust	NN
hvd.rsl868	516	4	is	be	VBZ
hvd.rsl868	516	5	excellent	excellent	JJ
hvd.rsl868	516	6	for	for	IN
hvd.rsl868	516	7	any	any	DT
hvd.rsl868	516	8	meat	meat	NN
hvd.rsl868	516	9	pie	pie	NN
hvd.rsl868	516	10	.	.	.
hvd.rsl868	517	1	Pork	pork	NN
hvd.rsl868	517	2	With	with	IN
hvd.rsl868	517	3	Corn	corn	NN
hvd.rsl868	517	4	Dumplings.—Cook	Dumplings.—Cook	NNP
hvd.rsl868	517	5	a	a	DT
hvd.rsl868	517	6	piece	piece	NN
hvd.rsl868	517	7	of	of	IN
hvd.rsl868	517	8	shoulder	shoulder	NN
hvd.rsl868	517	9	of	of	IN
hvd.rsl868	517	10	pork	pork	NN
hvd.rsl868	517	11	in	in	IN
hvd.rsl868	517	12	a	a	DT
hvd.rsl868	517	13	big	big	JJ
hvd.rsl868	517	14	pot	pot	NN
hvd.rsl868	517	15	until	until	IN
hvd.rsl868	517	16	tender	tender	NN
hvd.rsl868	517	17	;	;	:
hvd.rsl868	517	18	then	then	RB
hvd.rsl868	517	19	mix	mix	VB
hvd.rsl868	517	20	the	the	DT
hvd.rsl868	517	21	desired	desire	VBN
hvd.rsl868	517	22	quantity	quantity	NN
hvd.rsl868	517	23	of	of	IN
hvd.rsl868	517	24	cornmeal	cornmeal	NN
hvd.rsl868	517	25	to	to	IN
hvd.rsl868	517	26	a	a	DT
hvd.rsl868	517	27	thick	thick	JJ
hvd.rsl868	517	28	dough	dough	NN
hvd.rsl868	517	29	as	as	IN
hvd.rsl868	517	30	in	in	IN
hvd.rsl868	517	31	making	make	VBG
hvd.rsl868	517	32	bread	bread	NN
hvd.rsl868	517	33	(	(	-LRB-
hvd.rsl868	517	34	the	the	DT
hvd.rsl868	517	35	addition	addition	NN
hvd.rsl868	517	36	of	of	IN
hvd.rsl868	517	37	an	an	DT
hvd.rsl868	517	38	egg	egg	NN
hvd.rsl868	517	39	to	to	IN
hvd.rsl868	517	40	the	the	DT
hvd.rsl868	517	41	dough	dough	NN
hvd.rsl868	517	42	im-	im-	NN
hvd.rsl868	517	43	proves	prove	VBZ
hvd.rsl868	517	44	the	the	DT
hvd.rsl868	517	45	dumplings	dumpling	NNS
hvd.rsl868	517	46	)	)	-RRB-
hvd.rsl868	517	47	.	.	.
hvd.rsl868	518	1	Drop	drop	VB
hvd.rsl868	518	2	balls	ball	NNS
hvd.rsl868	518	3	of	of	IN
hvd.rsl868	518	4	the	the	DT
hvd.rsl868	518	5	dough	dough	NN
hvd.rsl868	518	6	about	about	IN
hvd.rsl868	518	7	the	the	DT
hvd.rsl868	518	8	size	size	NN
hvd.rsl868	518	9	of	of	IN
hvd.rsl868	518	10	a	a	DT
hvd.rsl868	518	11	walnut	walnut	NN
hvd.rsl868	518	12	in	in	IN
hvd.rsl868	518	13	the	the	DT
hvd.rsl868	518	14	boiling	boiling	NN
hvd.rsl868	518	15	water	water	NN
hvd.rsl868	518	16	about	about	IN
hvd.rsl868	518	17	the	the	DT
hvd.rsl868	518	18	meat	meat	NN
hvd.rsl868	518	19	in	in	IN
hvd.rsl868	518	20	the	the	DT
hvd.rsl868	518	21	pot	pot	NN
hvd.rsl868	518	22	and	and	CC
hvd.rsl868	518	23	cook	cook	VB
hvd.rsl868	518	24	20	20	CD
hvd.rsl868	518	25	min-	min-	NN
hvd.rsl868	518	26	THE	the	DT
hvd.rsl868	518	27	RURAL	rural	JJ
hvd.rsl868	518	28	COOK	COOK	NNP
hvd.rsl868	518	29	BOOK	book	NN
hvd.rsl868	518	30	.	.	.
hvd.rsl868	519	1	35	35	CD
hvd.rsl868	519	2	utes	ute	NNS
hvd.rsl868	519	3	,	,	,
hvd.rsl868	519	4	when	when	WRB
hvd.rsl868	519	5	the	the	DT
hvd.rsl868	519	6	dumplings	dumpling	NNS
hvd.rsl868	519	7	will	will	MD
hvd.rsl868	519	8	be	be	VB
hvd.rsl868	519	9	done	do	VBN
hvd.rsl868	519	10	,	,	,
hvd.rsl868	519	11	and	and	CC
hvd.rsl868	519	12	will	will	MD
hvd.rsl868	519	13	have	have	VB
hvd.rsl868	519	14	a	a	DT
hvd.rsl868	519	15	thick	thick	JJ
hvd.rsl868	519	16	gravy	gravy	NN
hvd.rsl868	519	17	around	around	IN
hvd.rsl868	519	18	them	-PRON-	PRP
hvd.rsl868	519	19	.	.	.
hvd.rsl868	520	1	Take	take	VB
hvd.rsl868	520	2	care	care	NN
hvd.rsl868	520	3	not	not	RB
hvd.rsl868	520	4	to	to	TO
hvd.rsl868	520	5	let	let	VB
hvd.rsl868	520	6	the	the	DT
hvd.rsl868	520	7	mixture	mixture	NN
hvd.rsl868	520	8	burn	burn	NN
hvd.rsl868	520	9	.	.	.
hvd.rsl868	521	1	The	the	DT
hvd.rsl868	521	2	fat	fat	NN
hvd.rsl868	521	3	and	and	CC
hvd.rsl868	521	4	juices	juice	NNS
hvd.rsl868	521	5	of	of	IN
hvd.rsl868	521	6	the	the	DT
hvd.rsl868	521	7	meat	meat	NN
hvd.rsl868	521	8	season	season	NN
hvd.rsl868	521	9	the	the	DT
hvd.rsl868	521	10	dumplings	dumpling	NNS
hvd.rsl868	521	11	excellently	excellently	RB
hvd.rsl868	521	12	.	.	.
hvd.rsl868	522	1	Rabbit	Rabbit	NNP
hvd.rsl868	522	2	,	,	,
hvd.rsl868	522	3	Jugged.—Select	Jugged.—Select	NNP
hvd.rsl868	522	4	a	a	DT
hvd.rsl868	522	5	plump	plump	JJ
hvd.rsl868	522	6	tender	tender	NN
hvd.rsl868	522	7	rabbit	rabbit	NN
hvd.rsl868	522	8	.	.	.
hvd.rsl868	523	1	Wash	wash	VB
hvd.rsl868	523	2	,	,	,
hvd.rsl868	523	3	wipe	wipe	VB
hvd.rsl868	523	4	dry	dry	JJ
hvd.rsl868	523	5	,	,	,
hvd.rsl868	523	6	and	and	CC
hvd.rsl868	523	7	cut	cut	VBD
hvd.rsl868	523	8	into	into	IN
hvd.rsl868	523	9	well	well	RB
hvd.rsl868	523	10	-	-	HYPH
hvd.rsl868	523	11	shaped	shape	VBN
hvd.rsl868	523	12	pieces	piece	NNS
hvd.rsl868	523	13	.	.	.
hvd.rsl868	524	1	Have	have	VBP
hvd.rsl868	524	2	ready	ready	JJ
hvd.rsl868	524	3	a	a	DT
hvd.rsl868	524	4	teaspoonful	teaspoonful	NN
hvd.rsl868	524	5	of	of	IN
hvd.rsl868	524	6	salt	salt	NN
hvd.rsl868	524	7	and	and	CC
hvd.rsl868	524	8	one-	one-	JJ
hvd.rsl868	524	9	fcurth	fcurth	NNP
hvd.rsl868	524	10	teaspoonful	teaspoonful	NN
hvd.rsl868	524	11	of	of	IN
hvd.rsl868	524	12	pepper	pepper	NN
hvd.rsl868	524	13	and	and	CC
hvd.rsl868	524	14	rub	rub	VB
hvd.rsl868	524	15	this	this	DT
hvd.rsl868	524	16	into	into	IN
hvd.rsl868	524	17	the	the	DT
hvd.rsl868	524	18	rabbit	rabbit	NN
hvd.rsl868	524	19	pieces	piece	NNS
hvd.rsl868	524	20	.	.	.
hvd.rsl868	525	1	Put	put	VB
hvd.rsl868	525	2	four	four	CD
hvd.rsl868	525	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	525	4	of	of	IN
hvd.rsl868	525	5	flour	flour	NN
hvd.rsl868	525	6	on	on	IN
hvd.rsl868	525	7	a	a	DT
hvd.rsl868	525	8	plate	plate	NN
hvd.rsl868	525	9	and	and	CC
hvd.rsl868	525	10	roll	roll	VB
hvd.rsl868	525	11	each	each	DT
hvd.rsl868	525	12	piece	piece	NN
hvd.rsl868	525	13	in	in	IN
hvd.rsl868	525	14	this	this	DT
hvd.rsl868	525	15	.	.	.
hvd.rsl868	526	1	Heat	heat	NN
hvd.rsl868	526	2	half	half	PDT
hvd.rsl868	526	3	a	a	DT
hvd.rsl868	526	4	cupful	cupful	NN
hvd.rsl868	526	5	of	of	IN
hvd.rsl868	526	6	butter	butter	NN
hvd.rsl868	526	7	in	in	IN
hvd.rsl868	526	8	frying	fry	VBG
hvd.rsl868	526	9	pan	pan	NN
hvd.rsl868	526	10	;	;	:
hvd.rsl868	526	11	when	when	WRB
hvd.rsl868	526	12	hot	hot	JJ
hvd.rsl868	526	13	fry	fry	VB
hvd.rsl868	526	14	the	the	DT
hvd.rsl868	526	15	rabbit	rabbit	NN
hvd.rsl868	526	16	,	,	,
hvd.rsl868	526	17	browning	brown	VBG
hvd.rsl868	526	18	on	on	IN
hvd.rsl868	526	19	both	both	DT
hvd.rsl868	526	20	sides	side	NNS
hvd.rsl868	526	21	,	,	,
hvd.rsl868	526	22	being	be	VBG
hvd.rsl868	526	23	careful	careful	JJ
hvd.rsl868	526	24	not	not	RB
hvd.rsl868	526	25	to	to	TO
hvd.rsl868	526	26	burn	burn	VB
hvd.rsl868	526	27	the	the	DT
hvd.rsl868	526	28	butter	butter	NN
hvd.rsl868	526	29	.	.	.
hvd.rsl868	527	1	As	as	RB
hvd.rsl868	527	2	soon	soon	RB
hvd.rsl868	527	3	as	as	IN
hvd.rsl868	527	4	it	-PRON-	PRP
hvd.rsl868	527	5	browns	brown	VBZ
hvd.rsl868	527	6	put	put	VBD
hvd.rsl868	527	7	the	the	DT
hvd.rsl868	527	8	rabbit	rabbit	NN
hvd.rsl868	527	9	into	into	IN
hvd.rsl868	527	10	a	a	DT
hvd.rsl868	527	11	stewpan	stewpan	NN
hvd.rsl868	527	12	and	and	CC
hvd.rsl868	527	13	into	into	IN
hvd.rsl868	527	14	the	the	DT
hvd.rsl868	527	15	hot	hot	JJ
hvd.rsl868	527	16	butter	butter	NN
hvd.rsl868	527	17	stir	stir	VB
hvd.rsl868	527	18	what	what	WP
hvd.rsl868	527	19	is	be	VBZ
hvd.rsl868	527	20	left	leave	VBN
hvd.rsl868	527	21	of	of	IN
hvd.rsl868	527	22	the	the	DT
hvd.rsl868	527	23	flour	flour	NN
hvd.rsl868	527	24	in	in	IN
hvd.rsl868	527	25	which	which	WDT
hvd.rsl868	527	26	the	the	DT
hvd.rsl868	527	27	rabbit	rabbit	NN
hvd.rsl868	527	28	was	be	VBD
hvd.rsl868	527	29	rolled	roll	VBN
hvd.rsl868	527	30	;	;	:
hvd.rsl868	527	31	add	add	VB
hvd.rsl868	527	32	three	three	CD
hvd.rsl868	527	33	teacupfuls	teacupfuls	NN
hvd.rsl868	527	34	hot	hot	JJ
hvd.rsl868	527	35	water	water	NN
hvd.rsl868	527	36	and	and	CC
hvd.rsl868	527	37	cook	cook	VB
hvd.rsl868	527	38	10	10	CD
hvd.rsl868	527	39	minutes	minute	NNS
hvd.rsl868	527	40	.	.	.
hvd.rsl868	528	1	Pour	pour	VB
hvd.rsl868	528	2	this	this	DT
hvd.rsl868	528	3	over	over	IN
hvd.rsl868	528	4	the	the	DT
hvd.rsl868	528	5	rabbit	rabbit	NN
hvd.rsl868	528	6	,	,	,
hvd.rsl868	528	7	adding	add	VBG
hvd.rsl868	528	8	two	two	CD
hvd.rsl868	528	9	cloves	clove	NNS
hvd.rsl868	528	10	,	,	,
hvd.rsl868	528	11	one	one	CD
hvd.rsl868	528	12	-	-	HYPH
hvd.rsl868	528	13	half	half	NN
hvd.rsl868	528	14	bayleaf	bayleaf	NN
hvd.rsl868	528	15	,	,	,
hvd.rsl868	528	16	two	two	CD
hvd.rsl868	528	17	or	or	CC
hvd.rsl868	528	18	three	three	CD
hvd.rsl868	528	19	allspice	allspice	NN
hvd.rsl868	528	20	,	,	,
hvd.rsl868	528	21	one	one	CD
hvd.rsl868	528	22	teaspoonful	teaspoonful	NN
hvd.rsl868	528	23	salt	salt	NN
hvd.rsl868	528	24	,	,	,
hvd.rsl868	528	25	one-	one-	DT
hvd.rsl868	528	26	fourth	fourth	JJ
hvd.rsl868	528	27	teaspoonful	teaspoonful	NN
hvd.rsl868	528	28	pepper	pepper	NN
hvd.rsl868	528	29	,	,	,
hvd.rsl868	528	30	a	a	DT
hvd.rsl868	528	31	slice	slice	NN
hvd.rsl868	528	32	or	or	CC
hvd.rsl868	528	33	two	two	CD
hvd.rsl868	528	34	of	of	IN
hvd.rsl868	528	35	onion	onion	NN
hvd.rsl868	528	36	.	.	.
hvd.rsl868	529	1	Cover	cover	VB
hvd.rsl868	529	2	closely	closely	RB
hvd.rsl868	529	3	and	and	CC
hvd.rsl868	529	4	simmer	simmer	VB
hvd.rsl868	529	5	for	for	IN
hvd.rsl868	529	6	an	an	DT
hvd.rsl868	529	7	hour	hour	NN
hvd.rsl868	529	8	and	and	CC
hvd.rsl868	529	9	a	a	DT
hvd.rsl868	529	10	half	half	NN
hvd.rsl868	529	11	.	.	.
hvd.rsl868	530	1	Add	add	VB
hvd.rsl868	530	2	one	one	CD
hvd.rsl868	530	3	teaspoonful	teaspoonful	NN
hvd.rsl868	530	4	lemon	lemon	NN
hvd.rsl868	530	5	juice	juice	NN
hvd.rsl868	530	6	and	and	CC
hvd.rsl868	530	7	one	one	CD
hvd.rsl868	530	8	tablespoonful	tablespoonful	NN
hvd.rsl868	530	9	good	good	JJ
hvd.rsl868	530	10	catsup	catsup	NN
hvd.rsl868	530	11	.	.	.
hvd.rsl868	531	1	Remove	remove	VB
hvd.rsl868	531	2	the	the	DT
hvd.rsl868	531	3	rabbit	rabbit	NN
hvd.rsl868	531	4	to	to	IN
hvd.rsl868	531	5	a	a	DT
hvd.rsl868	531	6	hot	hot	JJ
hvd.rsl868	531	7	platter	platter	NN
hvd.rsl868	531	8	;	;	:
hvd.rsl868	531	9	strain	strain	VB
hvd.rsl868	531	10	what	what	WDT
hvd.rsl868	531	11	liquid	liquid	NN
hvd.rsl868	531	12	is	be	VBZ
hvd.rsl868	531	13	left	leave	VBN
hvd.rsl868	531	14	,	,	,
hvd.rsl868	531	15	add	add	VB
hvd.rsl868	531	16	to	to	IN
hvd.rsl868	531	17	it	-PRON-	PRP
hvd.rsl868	531	18	a	a	DT
hvd.rsl868	531	19	teaspoonful	teaspoonful	NN
hvd.rsl868	531	20	each	each	DT
hvd.rsl868	531	21	of	of	IN
hvd.rsl868	531	22	butter	butter	NN
hvd.rsl868	531	23	and	and	CC
hvd.rsl868	531	24	flour	flour	NN
hvd.rsl868	531	25	rubbed	rub	VBD
hvd.rsl868	531	26	smooth	smooth	JJ
hvd.rsl868	531	27	and	and	CC
hvd.rsl868	531	28	a	a	DT
hvd.rsl868	531	29	cupful	cupful	NN
hvd.rsl868	531	30	of	of	IN
hvd.rsl868	531	31	hot	hot	JJ
hvd.rsl868	531	32	water	water	NN
hvd.rsl868	531	33	;	;	:
hvd.rsl868	531	34	boil	boil	VB
hvd.rsl868	531	35	up	up	RP
hvd.rsl868	531	36	once	once	RB
hvd.rsl868	531	37	,	,	,
hvd.rsl868	531	38	pour	pour	VB
hvd.rsl868	531	39	over	over	IN
hvd.rsl868	531	40	the	the	DT
hvd.rsl868	531	41	rabbit	rabbit	NN
hvd.rsl868	531	42	and	and	CC
hvd.rsl868	531	43	serve	serve	VB
hvd.rsl868	531	44	.	.	.
hvd.rsl868	532	1	Rabbit	Rabbit	NNP
hvd.rsl868	532	2	,	,	,
hvd.rsl868	532	3	Breaded.—Dress	Breaded.—Dress	NNP
hvd.rsl868	532	4	the	the	DT
hvd.rsl868	532	5	rabbit	rabbit	NN
hvd.rsl868	532	6	,	,	,
hvd.rsl868	532	7	then	then	RB
hvd.rsl868	532	8	let	let	VB
hvd.rsl868	532	9	it	-PRON-	PRP
hvd.rsl868	532	10	soak	soak	VB
hvd.rsl868	532	11	over	over	IN
hvd.rsl868	532	12	night	night	NN
hvd.rsl868	532	13	in	in	IN
hvd.rsl868	532	14	cold	cold	JJ
hvd.rsl868	532	15	salt	salt	NN
hvd.rsl868	532	16	water	water	NN
hvd.rsl868	532	17	.	.	.
hvd.rsl868	533	1	Cut	cut	VB
hvd.rsl868	533	2	into	into	IN
hvd.rsl868	533	3	neat	neat	JJ
hvd.rsl868	533	4	pieces	piece	NNS
hvd.rsl868	533	5	,	,	,
hvd.rsl868	533	6	and	and	CC
hvd.rsl868	533	7	boil	boil	VB
hvd.rsl868	533	8	gently	gently	RB
hvd.rsl868	533	9	until	until	IN
hvd.rsl868	533	10	tender	tender	NN
hvd.rsl868	533	11	in	in	IN
hvd.rsl868	533	12	clear	clear	JJ
hvd.rsl868	533	13	water	water	NN
hvd.rsl868	533	14	to	to	TO
hvd.rsl868	533	15	which	which	WDT
hvd.rsl868	533	16	an	an	DT
hvd.rsl868	533	17	onion	onion	NN
hvd.rsl868	533	18	has	have	VBZ
hvd.rsl868	533	19	been	be	VBN
hvd.rsl868	533	20	added	add	VBN
hvd.rsl868	533	21	.	.	.
hvd.rsl868	534	1	Let	let	VB
hvd.rsl868	534	2	it	-PRON-	PRP
hvd.rsl868	534	3	cool	cool	VB
hvd.rsl868	534	4	and	and	CC
hvd.rsl868	534	5	drain	drain	VB
hvd.rsl868	534	6	;	;	:
hvd.rsl868	534	7	then	then	RB
hvd.rsl868	534	8	dip	dip	VB
hvd.rsl868	534	9	in	in	RP
hvd.rsl868	534	10	well	well	RB
hvd.rsl868	534	11	-	-	HYPH
hvd.rsl868	534	12	beaten	beat	VBN
hvd.rsl868	534	13	egg	egg	NN
hvd.rsl868	534	14	,	,	,
hvd.rsl868	534	15	roll	roll	VBP
hvd.rsl868	534	16	in	in	IN
hvd.rsl868	534	17	cracker	cracker	NN
hvd.rsl868	534	18	crumbs	crumb	NNS
hvd.rsl868	534	19	and	and	CC
hvd.rsl868	534	20	fry	fry	VB
hvd.rsl868	534	21	in	in	IN
hvd.rsl868	534	22	hot	hot	JJ
hvd.rsl868	534	23	butter	butter	NN
hvd.rsl868	534	24	.	.	.
hvd.rsl868	535	1	Serve	serve	VB
hvd.rsl868	535	2	with	with	IN
hvd.rsl868	535	3	cranberry	cranberry	NN
hvd.rsl868	535	4	sauce	sauce	NN
hvd.rsl868	535	5	.	.	.
hvd.rsl868	536	1	Barbecued	barbecue	VBN
hvd.rsl868	536	2	rabbit	rabbit	NN
hvd.rsl868	536	3	,	,	,
hvd.rsl868	536	4	a	a	DT
hvd.rsl868	536	5	favorite	favorite	JJ
hvd.rsl868	536	6	southern	southern	JJ
hvd.rsl868	536	7	dish	dish	NN
hvd.rsl868	536	8	,	,	,
hvd.rsl868	536	9	may	may	MD
hvd.rsl868	536	10	also	also	RB
hvd.rsl868	536	11	be	be	VB
hvd.rsl868	536	12	recommended	recommend	VBN
hvd.rsl868	536	13	:	:	:
hvd.rsl868	536	14	Lay	lay	VB
hvd.rsl868	536	15	the	the	DT
hvd.rsl868	536	16	rabbit	rabbit	NN
hvd.rsl868	536	17	in	in	IN
hvd.rsl868	536	18	salt	salt	NN
hvd.rsl868	536	19	and	and	CC
hvd.rsl868	536	20	water	water	NN
hvd.rsl868	536	21	30	30	CD
hvd.rsl868	536	22	minutes	minute	NNS
hvd.rsl868	536	23	,	,	,
hvd.rsl868	536	24	then	then	RB
hvd.rsl868	536	25	scald	scald	VB
hvd.rsl868	536	26	with	with	IN
hvd.rsl868	536	27	boiling	boil	VBG
hvd.rsl868	536	28	water	water	NN
hvd.rsl868	536	29	and	and	CC
hvd.rsl868	536	30	wipe	wipe	VB
hvd.rsl868	536	31	dry	dry	VB
hvd.rsl868	536	32	,	,	,
hvd.rsl868	536	33	rub	rub	VB
hvd.rsl868	536	34	well	well	RB
hvd.rsl868	536	35	with	with	IN
hvd.rsl868	536	36	butter	butter	NN
hvd.rsl868	536	37	,	,	,
hvd.rsl868	536	38	and	and	CC
hvd.rsl868	536	39	sprinkle	sprinkle	VB
hvd.rsl868	536	40	with	with	IN
hvd.rsl868	536	41	pepper	pepper	NN
hvd.rsl868	536	42	and	and	CC
hvd.rsl868	536	43	salt	salt	NN
hvd.rsl868	536	44	.	.	.
hvd.rsl868	537	1	Broil	Broil	NNP
hvd.rsl868	537	2	until	until	IN
hvd.rsl868	537	3	quite	quite	RB
hvd.rsl868	537	4	brown	brown	JJ
hvd.rsl868	537	5	,	,	,
hvd.rsl868	537	6	and	and	CC
hvd.rsl868	537	7	lay	lie	VBD
hvd.rsl868	537	8	on	on	IN
hvd.rsl868	537	9	a	a	DT
hvd.rsl868	537	10	hot	hot	JJ
hvd.rsl868	537	11	dish	dish	NN
hvd.rsl868	537	12	;	;	:
hvd.rsl868	537	13	butter	butter	NN
hvd.rsl868	537	14	plentifully	plentifully	RB
hvd.rsl868	537	15	on	on	IN
hvd.rsl868	537	16	both	both	DT
hvd.rsl868	537	17	sides	side	NNS
hvd.rsl868	537	18	.	.	.
hvd.rsl868	538	1	Prepare	prepare	VB
hvd.rsl868	538	2	a	a	DT
hvd.rsl868	538	3	sauce	sauce	NN
hvd.rsl868	538	4	of	of	IN
hvd.rsl868	538	5	four	four	CD
hvd.rsl868	538	6	tea-	tea-	JJ
hvd.rsl868	538	7	spoonfuls	spoonful	NNS
hvd.rsl868	538	8	of	of	IN
hvd.rsl868	538	9	vinegar	vinegar	NN
hvd.rsl868	538	10	,	,	,
hvd.rsl868	538	11	one	one	CD
hvd.rsl868	538	12	teaspoonful	teaspoonful	NN
hvd.rsl868	538	13	of	of	IN
hvd.rsl868	538	14	made	make	VBN
hvd.rsl868	538	15	mustard	mustard	NN
hvd.rsl868	538	16	,	,	,
hvd.rsl868	538	17	one	one	CD
hvd.rsl868	538	18	of	of	IN
hvd.rsl868	538	19	currant	currant	JJ
hvd.rsl868	538	20	jelly	jelly	NN
hvd.rsl868	538	21	and	and	CC
hvd.rsl868	538	22	one	one	CD
hvd.rsl868	538	23	of	of	IN
hvd.rsl868	538	24	walnut	walnut	NN
hvd.rsl868	538	25	catsup	catsup	NN
hvd.rsl868	538	26	.	.	.
hvd.rsl868	539	1	Pour	pour	VB
hvd.rsl868	539	2	this	this	DT
hvd.rsl868	539	3	hot	hot	JJ
hvd.rsl868	539	4	over	over	IN
hvd.rsl868	539	5	the	the	DT
hvd.rsl868	539	6	rabbit	rabbit	NN
hvd.rsl868	539	7	.	.	.
hvd.rsl868	540	1	Ragout	ragout	JJ
hvd.rsl868	540	2	with	with	IN
hvd.rsl868	540	3	Dumplings.—Get	Dumplings.—Get	NFP
hvd.rsl868	540	4	a	a	DT
hvd.rsl868	540	5	piece	piece	NN
hvd.rsl868	540	6	of	of	IN
hvd.rsl868	540	7	nice	nice	JJ
hvd.rsl868	540	8	,	,	,
hvd.rsl868	540	9	fresh	fresh	JJ
hvd.rsl868	540	10	round	round	JJ
hvd.rsl868	540	11	steak	steak	NN
hvd.rsl868	540	12	,	,	,
hvd.rsl868	540	13	about	about	RB
hvd.rsl868	540	14	one	one	CD
hvd.rsl868	540	15	and	and	CC
hvd.rsl868	540	16	one	one	CD
hvd.rsl868	540	17	-	-	HYPH
hvd.rsl868	540	18	half	half	NN
hvd.rsl868	540	19	pound	pound	NN
hvd.rsl868	540	20	(	(	-LRB-
hvd.rsl868	540	21	cut	cut	VBN
hvd.rsl868	540	22	thick	thick	JJ
hvd.rsl868	540	23	)	)	-RRB-
hvd.rsl868	540	24	.	.	.
hvd.rsl868	541	1	Cut	cut	VB
hvd.rsl868	541	2	it	-PRON-	PRP
hvd.rsl868	541	3	into	into	IN
hvd.rsl868	541	4	pieces	piece	NNS
hvd.rsl868	541	5	about	about	IN
hvd.rsl868	541	6	an	an	DT
hvd.rsl868	541	7	inch	inch	NN
hvd.rsl868	541	8	square	square	NN
hvd.rsl868	541	9	,	,	,
hvd.rsl868	541	10	smother	smother	VB
hvd.rsl868	541	11	it	-PRON-	PRP
hvd.rsl868	541	12	with	with	IN
hvd.rsl868	541	13	flour	flour	NN
hvd.rsl868	541	14	,	,	,
hvd.rsl868	541	15	well	well	RB
hvd.rsl868	541	16	seasoned	seasoned	JJ
hvd.rsl868	541	17	with	with	IN
hvd.rsl868	541	18	salt	salt	NN
hvd.rsl868	541	19	and	and	CC
hvd.rsl868	541	20	red	red	JJ
hvd.rsl868	541	21	pep-	pep-	NN
hvd.rsl868	541	22	per	per	IN
hvd.rsl868	541	23	.	.	.
hvd.rsl868	542	1	Brown	Brown	NNP
hvd.rsl868	542	2	in	in	IN
hvd.rsl868	542	3	the	the	DT
hvd.rsl868	542	4	frying	frying	NN
hvd.rsl868	542	5	pan	pan	NN
hvd.rsl868	542	6	one	one	CD
hvd.rsl868	542	7	large	large	JJ
hvd.rsl868	542	8	onion	onion	NN
hvd.rsl868	542	9	or	or	CC
hvd.rsl868	542	10	two	two	CD
hvd.rsl868	542	11	small	small	JJ
hvd.rsl868	542	12	ones	one	NNS
hvd.rsl868	542	13	,	,	,
hvd.rsl868	542	14	with	with	IN
hvd.rsl868	542	15	about	about	RB
hvd.rsl868	542	16	one	one	CD
hvd.rsl868	542	17	large	large	JJ
hvd.rsl868	542	18	tablespoonful	tablespoonful	NN
hvd.rsl868	542	19	of	of	IN
hvd.rsl868	542	20	butter	butter	NN
hvd.rsl868	542	21	;	;	:
hvd.rsl868	542	22	then	then	RB
hvd.rsl868	542	23	add	add	VB
hvd.rsl868	542	24	the	the	DT
hvd.rsl868	542	25	steak	steak	NN
hvd.rsl868	542	26	and	and	CC
hvd.rsl868	542	27	brown	brown	NN
hvd.rsl868	542	28	.	.	.
hvd.rsl868	543	1	Put	put	VB
hvd.rsl868	543	2	the	the	DT
hvd.rsl868	543	3	whole	whole	NN
hvd.rsl868	543	4	into	into	IN
hvd.rsl868	543	5	a	a	DT
hvd.rsl868	543	6	granite	granite	NN
hvd.rsl868	543	7	saucepan	saucepan	NN
hvd.rsl868	543	8	,	,	,
hvd.rsl868	543	9	pour	pour	VB
hvd.rsl868	543	10	over	over	IN
hvd.rsl868	543	11	it	-PRON-	PRP
hvd.rsl868	543	12	five	five	CD
hvd.rsl868	543	13	pints	pint	NNS
hvd.rsl868	543	14	of	of	IN
hvd.rsl868	543	15	boiling	boiling	NN
hvd.rsl868	543	16	water	water	NN
hvd.rsl868	543	17	and	and	CC
hvd.rsl868	543	18	simmer	simmer	VB
hvd.rsl868	543	19	two	two	CD
hvd.rsl868	543	20	hours	hour	NNS
hvd.rsl868	543	21	.	.	.
hvd.rsl868	544	1	About	about	RB
hvd.rsl868	544	2	20	20	CD
hvd.rsl868	544	3	minutes	minute	NNS
hvd.rsl868	544	4	before	before	IN
hvd.rsl868	544	5	serving	serve	VBG
hvd.rsl868	544	6	make	make	VBP
hvd.rsl868	544	7	dumplings	dumpling	NNS
hvd.rsl868	544	8	as	as	IN
hvd.rsl868	544	9	follows	follow	VBZ
hvd.rsl868	544	10	:	:	:
hvd.rsl868	544	11	A	a	DT
hvd.rsl868	544	12	cup	cup	NN
hvd.rsl868	544	13	of	of	IN
hvd.rsl868	544	14	flour	flour	NN
hvd.rsl868	544	15	sifted	sift	VBN
hvd.rsl868	544	16	with	with	IN
hvd.rsl868	544	17	a	a	DT
hvd.rsl868	544	18	little	little	JJ
hvd.rsl868	544	19	salt	salt	NN
hvd.rsl868	544	20	and	and	CC
hvd.rsl868	544	21	a	a	DT
hvd.rsl868	544	22	half	half	JJ
hvd.rsl868	544	23	teaspoonful	teaspoonful	NN
hvd.rsl868	544	24	of	of	IN
hvd.rsl868	544	25	baking	baking	NN
hvd.rsl868	544	26	powder	powder	NN
hvd.rsl868	544	27	,	,	,
hvd.rsl868	544	28	and	and	CC
hvd.rsl868	544	29	rub	rub	VB
hvd.rsl868	544	30	in	in	RP
hvd.rsl868	544	31	a	a	DT
hvd.rsl868	544	32	teaspoonful	teaspoonful	NN
hvd.rsl868	544	33	of	of	IN
hvd.rsl868	544	34	butter	butter	NN
hvd.rsl868	544	35	.	.	.
hvd.rsl868	545	1	Mix	mix	VB
hvd.rsl868	545	2	very	very	RB
hvd.rsl868	545	3	soft	soft	JJ
hvd.rsl868	545	4	with	with	IN
hvd.rsl868	545	5	milk	milk	NN
hvd.rsl868	545	6	—	—	:
hvd.rsl868	545	7	so	so	RB
hvd.rsl868	545	8	soft	soft	JJ
hvd.rsl868	545	9	that	that	IN
hvd.rsl868	545	10	it	-PRON-	PRP
hvd.rsl868	545	11	is	be	VBZ
hvd.rsl868	545	12	slightly	slightly	RB
hvd.rsl868	545	13	sticky	sticky	JJ
hvd.rsl868	545	14	;	;	:
hvd.rsl868	545	15	drop	drop	VB
hvd.rsl868	545	16	by	by	IN
hvd.rsl868	545	17	small	small	JJ
hvd.rsl868	545	18	spoonfuls	spoonful	NNS
hvd.rsl868	545	19	into	into	IN
hvd.rsl868	545	20	the	the	DT
hvd.rsl868	545	21	stew	stew	NN
hvd.rsl868	545	22	and	and	CC
hvd.rsl868	545	23	cover	cover	VBP
hvd.rsl868	545	24	tightly	tightly	RB
hvd.rsl868	545	25	until	until	IN
hvd.rsl868	545	26	served	serve	VBN
hvd.rsl868	545	27	.	.	.
hvd.rsl868	546	1	Sausage.—This	Sausage.—This	NNP
hvd.rsl868	546	2	is	be	VBZ
hvd.rsl868	546	3	a	a	DT
hvd.rsl868	546	4	Virginia	Virginia	NNP
hvd.rsl868	546	5	recipe	recipe	NN
hvd.rsl868	546	6	.	.	.
hvd.rsl868	547	1	To	to	IN
hvd.rsl868	547	2	every	every	DT
hvd.rsl868	547	3	10	10	CD
hvd.rsl868	547	4	pounds	pound	NNS
hvd.rsl868	547	5	of	of	IN
hvd.rsl868	547	6	meat	meat	NN
hvd.rsl868	547	7	use	use	NN
hvd.rsl868	547	8	three	three	CD
hvd.rsl868	547	9	ounces	ounce	NNS
hvd.rsl868	547	10	of	of	IN
hvd.rsl868	547	11	salt	salt	NN
hvd.rsl868	547	12	,	,	,
hvd.rsl868	547	13	one	one	CD
hvd.rsl868	547	14	of	of	IN
hvd.rsl868	547	15	black	black	JJ
hvd.rsl868	547	16	pepper	pepper	NN
hvd.rsl868	547	17	,	,	,
hvd.rsl868	547	18	one	one	CD
hvd.rsl868	547	19	-	-	HYPH
hvd.rsl868	547	20	half	half	NN
hvd.rsl868	547	21	ounce	ounce	NN
hvd.rsl868	547	22	of	of	IN
hvd.rsl868	547	23	sage	sage	NN
hvd.rsl868	547	24	3(5	3(5	NNP
hvd.rsl868	547	25	THE	the	DT
hvd.rsl868	547	26	RURAL	rural	JJ
hvd.rsl868	547	27	COOK	COOK	NNP
hvd.rsl868	547	28	BOOK	book	NN
hvd.rsl868	547	29	.	.	.
hvd.rsl868	548	1	rubbed	rub	VBD
hvd.rsl868	548	2	fine	fine	RB
hvd.rsl868	548	3	.	.	.
hvd.rsl868	549	1	Having	have	VBG
hvd.rsl868	549	2	all	all	DT
hvd.rsl868	549	3	ingredients	ingredient	NNS
hvd.rsl868	549	4	weighed	weigh	VBN
hvd.rsl868	549	5	,	,	,
hvd.rsl868	549	6	put	put	VBD
hvd.rsl868	549	7	a	a	DT
hvd.rsl868	549	8	layer	layer	NN
hvd.rsl868	549	9	of	of	IN
hvd.rsl868	549	10	the	the	DT
hvd.rsl868	549	11	meat	meat	NN
hvd.rsl868	549	12	cut	cut	VBN
hvd.rsl868	549	13	in	in	IN
hvd.rsl868	549	14	strips	strip	NNS
hvd.rsl868	549	15	,	,	,
hvd.rsl868	549	16	sprinkle	sprinkle	VB
hvd.rsl868	549	17	the	the	DT
hvd.rsl868	549	18	mixed	mixed	JJ
hvd.rsl868	549	19	seasoning	seasoning	NN
hvd.rsl868	549	20	over	over	IN
hvd.rsl868	549	21	it	-PRON-	PRP
hvd.rsl868	549	22	,	,	,
hvd.rsl868	549	23	another	another	DT
hvd.rsl868	549	24	layer	layer	NN
hvd.rsl868	549	25	of	of	IN
hvd.rsl868	549	26	meat	meat	NN
hvd.rsl868	549	27	with	with	IN
hvd.rsl868	549	28	more	more	JJR
hvd.rsl868	549	29	seasoning	seasoning	NN
hvd.rsl868	549	30	,	,	,
hvd.rsl868	549	31	distributing	distribute	VBG
hvd.rsl868	549	32	as	as	RB
hvd.rsl868	549	33	evenly	evenly	RB
hvd.rsl868	549	34	as	as	IN
hvd.rsl868	549	35	possible	possible	JJ
hvd.rsl868	549	36	.	.	.
hvd.rsl868	550	1	Run	run	VB
hvd.rsl868	550	2	twice	twice	RB
hvd.rsl868	550	3	throungh	throungh	NN
hvd.rsl868	550	4	the	the	DT
hvd.rsl868	550	5	grinder	grinder	NN
hvd.rsl868	550	6	,	,	,
hvd.rsl868	550	7	and	and	CC
hvd.rsl868	550	8	when	when	WRB
hvd.rsl868	550	9	it	-PRON-	PRP
hvd.rsl868	550	10	is	be	VBZ
hvd.rsl868	550	11	put	put	VBN
hvd.rsl868	550	12	on	on	IN
hvd.rsl868	550	13	the	the	DT
hvd.rsl868	550	14	table	table	NN
hvd.rsl868	550	15	it	-PRON-	PRP
hvd.rsl868	550	16	is	be	VBZ
hvd.rsl868	550	17	surprising	surprising	JJ
hvd.rsl868	550	18	to	to	TO
hvd.rsl868	550	19	see	see	VB
hvd.rsl868	550	20	how	how	WRB
hvd.rsl868	550	21	quickly	quickly	RB
hvd.rsl868	550	22	it	-PRON-	PRP
hvd.rsl868	550	23	vanishes	vanish	VBZ
hvd.rsl868	550	24	.	.	.
hvd.rsl868	551	1	Ordinary	ordinary	JJ
hvd.rsl868	551	2	pork	pork	NN
hvd.rsl868	551	3	sausage	sausage	NN
hvd.rsl868	551	4	,	,	,
hvd.rsl868	551	5	smoked	smoke	VBN
hvd.rsl868	551	6	in	in	IN
hvd.rsl868	551	7	bags	bag	NNS
hvd.rsl868	551	8	,	,	,
hvd.rsl868	551	9	makes	make	VBZ
hvd.rsl868	551	10	a	a	DT
hvd.rsl868	551	11	desirable	desirable	JJ
hvd.rsl868	551	12	change	change	NN
hvd.rsl868	551	13	,	,	,
hvd.rsl868	551	14	and	and	CC
hvd.rsl868	551	15	keeps	keep	VBZ
hvd.rsl868	551	16	well	well	RB
hvd.rsl868	551	17	.	.	.
hvd.rsl868	552	1	Pack	pack	VB
hvd.rsl868	552	2	the	the	DT
hvd.rsl868	552	3	sausage	sausage	NN
hvd.rsl868	552	4	meat	meat	NN
hvd.rsl868	552	5	jn	jn	NNP
hvd.rsl868	552	6	small	small	JJ
hvd.rsl868	552	7	bags	bag	NNS
hvd.rsl868	552	8	of	of	IN
hvd.rsl868	552	9	coarse	coarse	JJ
hvd.rsl868	552	10	,	,	,
hvd.rsl868	552	11	strong	strong	JJ
hvd.rsl868	552	12	muslin	muslin	NN
hvd.rsl868	552	13	,	,	,
hvd.rsl868	552	14	the	the	DT
hvd.rsl868	552	15	size	size	NN
hvd.rsl868	552	16	selected	select	VBN
hvd.rsl868	552	17	being	be	VBG
hvd.rsl868	552	18	that	that	DT
hvd.rsl868	552	19	most	most	RBS
hvd.rsl868	552	20	convenient	convenient	JJ
hvd.rsl868	552	21	for	for	IN
hvd.rsl868	552	22	slicing	slice	VBG
hvd.rsl868	552	23	;	;	:
hvd.rsl868	552	24	small	small	JJ
hvd.rsl868	552	25	salt	salt	NN
hvd.rsl868	552	26	sacks	sack	NNS
hvd.rsl868	552	27	,	,	,
hvd.rsl868	552	28	well	well	RB
hvd.rsl868	552	29	washed	wash	VBN
hvd.rsl868	552	30	,	,	,
hvd.rsl868	552	31	may	may	MD
hvd.rsl868	552	32	answer	answer	VB
hvd.rsl868	552	33	.	.	.
hvd.rsl868	553	1	Close	close	VB
hvd.rsl868	553	2	the	the	DT
hvd.rsl868	553	3	bags	bag	NNS
hvd.rsl868	553	4	,	,	,
hvd.rsl868	553	5	and	and	CC
hvd.rsl868	553	6	then	then	RB
hvd.rsl868	553	7	smoke	smoke	VB
hvd.rsl868	553	8	,	,	,
hvd.rsl868	553	9	just	just	RB
hvd.rsl868	553	10	like	like	IN
hvd.rsl868	553	11	ham	ham	NN
hvd.rsl868	553	12	,	,	,
hvd.rsl868	553	13	the	the	DT
hvd.rsl868	553	14	amount	amount	NN
hvd.rsl868	553	15	of	of	IN
hvd.rsl868	553	16	smoking	smoke	VBG
hvd.rsl868	553	17	depend-	depend-	XX
hvd.rsl868	553	18	ing	e	VBG
hvd.rsl868	553	19	on	on	IN
hvd.rsl868	553	20	the	the	DT
hvd.rsl868	553	21	family	family	NN
hvd.rsl868	553	22	taste	taste	NN
hvd.rsl868	553	23	.	.	.
hvd.rsl868	554	1	When	when	WRB
hvd.rsl868	554	2	used	use	VBN
hvd.rsl868	554	3	,	,	,
hvd.rsl868	554	4	split	split	VB
hvd.rsl868	554	5	down	down	RP
hvd.rsl868	554	6	the	the	DT
hvd.rsl868	554	7	seam	seam	NN
hvd.rsl868	554	8	of	of	IN
hvd.rsl868	554	9	the	the	DT
hvd.rsl868	554	10	bag	bag	NN
hvd.rsl868	554	11	for	for	IN
hvd.rsl868	554	12	convenience	convenience	NN
hvd.rsl868	554	13	in	in	IN
hvd.rsl868	554	14	cutting	cut	VBG
hvd.rsl868	554	15	the	the	DT
hvd.rsl868	554	16	slices	slice	NNS
hvd.rsl868	554	17	,	,	,
hvd.rsl868	554	18	and	and	CC
hvd.rsl868	554	19	fry	fry	VB
hvd.rsl868	554	20	like	like	IN
hvd.rsl868	554	21	ham	ham	NN
hvd.rsl868	554	22	.	.	.
hvd.rsl868	555	1	Sausage	sausage	NN
hvd.rsl868	555	2	,	,	,
hvd.rsl868	555	3	Bologna.—Six	bologna.—six	DT
hvd.rsl868	555	4	pounds	pound	NNS
hvd.rsl868	555	5	of	of	IN
hvd.rsl868	555	6	lean	lean	JJ
hvd.rsl868	555	7	beef	beef	NN
hvd.rsl868	555	8	;	;	:
hvd.rsl868	555	9	one	one	CD
hvd.rsl868	555	10	pound	pound	NN
hvd.rsl868	555	11	salt	salt	NN
hvd.rsl868	555	12	pork	pork	NN
hvd.rsl868	555	13	;	;	:
hvd.rsl868	555	14	three	three	CD
hvd.rsl868	555	15	pounds	pound	NNS
hvd.rsl868	555	16	lean	lean	VBP
hvd.rsl868	555	17	fresh	fresh	JJ
hvd.rsl868	555	18	pork	pork	NN
hvd.rsl868	555	19	;	;	:
hvd.rsl868	555	20	one	one	CD
hvd.rsl868	555	21	pound	pound	NN
hvd.rsl868	555	22	beef	beef	NN
hvd.rsl868	555	23	suet	suet	NN
hvd.rsl868	555	24	;	;	:
hvd.rsl868	555	25	one	one	CD
hvd.rsl868	555	26	ounce	ounce	NN
hvd.rsl868	555	27	white	white	JJ
hvd.rsl868	555	28	pep-	pep-	NN
hvd.rsl868	555	29	per	per	FW
hvd.rsl868	555	30	;	;	:
hvd.rsl868	555	31	one	one	CD
hvd.rsl868	555	32	teaspoonful	teaspoonful	NN
hvd.rsl868	555	33	ground	ground	NN
hvd.rsl868	555	34	mace	mace	NN
hvd.rsl868	555	35	;	;	:
hvd.rsl868	555	36	three	three	CD
hvd.rsl868	555	37	ounces	ounce	NNS
hvd.rsl868	555	38	salt	salt	NN
hvd.rsl868	555	39	;	;	:
hvd.rsl868	555	40	one	one	CD
hvd.rsl868	555	41	teaspoonful	teaspoonful	NN
hvd.rsl868	555	42	cayenne	cayenne	NN
hvd.rsl868	555	43	;	;	:
hvd.rsl868	555	44	one	one	CD
hvd.rsl868	555	45	large	large	JJ
hvd.rsl868	555	46	onion	onion	NN
hvd.rsl868	555	47	chopped	chop	VBN
hvd.rsl868	555	48	fine	fine	RB
hvd.rsl868	555	49	.	.	.
hvd.rsl868	556	1	Chop	chop	VB
hvd.rsl868	556	2	the	the	DT
hvd.rsl868	556	3	meat	meat	NN
hvd.rsl868	556	4	and	and	CC
hvd.rsl868	556	5	suet	suet	NN
hvd.rsl868	556	6	sep-	sep-	XX
hvd.rsl868	556	7	arately	arately	RB
hvd.rsl868	556	8	very	very	RB
hvd.rsl868	556	9	fine	fine	RB
hvd.rsl868	556	10	,	,	,
hvd.rsl868	556	11	then	then	RB
hvd.rsl868	556	12	mix	mix	VB
hvd.rsl868	556	13	;	;	:
hvd.rsl868	556	14	add	add	VB
hvd.rsl868	556	15	all	all	PDT
hvd.rsl868	556	16	the	the	DT
hvd.rsl868	556	17	seasoning	seasoning	NN
hvd.rsl868	556	18	,	,	,
hvd.rsl868	556	19	and	and	CC
hvd.rsl868	556	20	mix	mix	VB
hvd.rsl868	556	21	thoroughly	thoroughly	RB
hvd.rsl868	556	22	.	.	.
hvd.rsl868	557	1	Fill	fill	VB
hvd.rsl868	557	2	into	into	IN
hvd.rsl868	557	3	casings	casing	NNS
hvd.rsl868	557	4	and	and	CC
hvd.rsl868	557	5	tie	tie	VB
hvd.rsl868	557	6	into	into	IN
hvd.rsl868	557	7	lengths	length	NNS
hvd.rsl868	557	8	,	,	,
hvd.rsl868	557	9	or	or	CC
hvd.rsl868	557	10	use	use	VB
hvd.rsl868	557	11	strong	strong	JJ
hvd.rsl868	557	12	linen	linen	NN
hvd.rsl868	557	13	bags	bag	NNS
hvd.rsl868	557	14	.	.	.
hvd.rsl868	558	1	Make	make	VB
hvd.rsl868	558	2	a	a	DT
hvd.rsl868	558	3	brine	brine	NN
hvd.rsl868	558	4	that	that	WDT
hvd.rsl868	558	5	will	will	MD
hvd.rsl868	558	6	bear	bear	VB
hvd.rsl868	558	7	an	an	DT
hvd.rsl868	558	8	egg	egg	NN
hvd.rsl868	558	9	;	;	:
hvd.rsl868	558	10	put	put	VB
hvd.rsl868	558	11	the	the	DT
hvd.rsl868	558	12	sausage	sausage	NN
hvd.rsl868	558	13	into	into	IN
hvd.rsl868	558	14	it	-PRON-	PRP
hvd.rsl868	558	15	,	,	,
hvd.rsl868	558	16	and	and	CC
hvd.rsl868	558	17	let	let	VB
hvd.rsl868	558	18	stand	stand	VB
hvd.rsl868	558	19	two	two	CD
hvd.rsl868	558	20	weeks	week	NNS
hvd.rsl868	558	21	,	,	,
hvd.rsl868	558	22	turning	turn	VBG
hvd.rsl868	558	23	and	and	CC
hvd.rsl868	558	24	skimming	skim	VBG
hvd.rsl868	558	25	every	every	DT
hvd.rsl868	558	26	day	day	NN
hvd.rsl868	558	27	.	.	.
hvd.rsl868	559	1	At	at	IN
hvd.rsl868	559	2	the	the	DT
hvd.rsl868	559	3	end	end	NN
hvd.rsl868	559	4	of	of	IN
hvd.rsl868	559	5	the	the	DT
hvd.rsl868	559	6	first	first	JJ
hvd.rsl868	559	7	week	week	NN
hvd.rsl868	559	8	throw	throw	VB
hvd.rsl868	559	9	away	away	RB
hvd.rsl868	559	10	the	the	DT
hvd.rsl868	559	11	old	old	JJ
hvd.rsl868	559	12	brine	brine	NN
hvd.rsl868	559	13	,	,	,
hvd.rsl868	559	14	and	and	CC
hvd.rsl868	559	15	put	put	VBD
hvd.rsl868	559	16	the	the	DT
hvd.rsl868	559	17	sausage	sausage	NN
hvd.rsl868	559	18	into	into	IN
hvd.rsl868	559	19	new	new	JJ
hvd.rsl868	559	20	for	for	IN
hvd.rsl868	559	21	the	the	DT
hvd.rsl868	559	22	second	second	JJ
hvd.rsl868	559	23	week	week	NN
hvd.rsl868	559	24	;	;	:
hvd.rsl868	559	25	then	then	RB
hvd.rsl868	559	26	smoke	smoke	VB
hvd.rsl868	559	27	for	for	IN
hvd.rsl868	559	28	a	a	DT
hvd.rsl868	559	29	week	week	NN
hvd.rsl868	559	30	.	.	.
hvd.rsl868	560	1	When	when	WRB
hvd.rsl868	560	2	smoked	smoke	VBN
hvd.rsl868	560	3	rub	rub	NN
hvd.rsl868	560	4	over	over	IN
hvd.rsl868	560	5	the	the	DT
hvd.rsl868	560	6	outside	outside	NN
hvd.rsl868	560	7	with	with	IN
hvd.rsl868	560	8	olive	olive	NN
hvd.rsl868	560	9	oil	oil	NN
hvd.rsl868	560	10	,	,	,
hvd.rsl868	560	11	and	and	CC
hvd.rsl868	560	12	store	store	VB
hvd.rsl868	560	13	in	in	IN
hvd.rsl868	560	14	a	a	DT
hvd.rsl868	560	15	cool	cool	JJ
hvd.rsl868	560	16	,	,	,
hvd.rsl868	560	17	dark	dark	JJ
hvd.rsl868	560	18	dry	dry	JJ
hvd.rsl868	560	19	place	place	NN
hvd.rsl868	560	20	.	.	.
hvd.rsl868	561	1	If	if	IN
hvd.rsl868	561	2	you	-PRON-	PRP
hvd.rsl868	561	3	wish	wish	VBP
hvd.rsl868	561	4	to	to	TO
hvd.rsl868	561	5	keep	keep	VB
hvd.rsl868	561	6	the	the	DT
hvd.rsl868	561	7	sausage	sausage	NN
hvd.rsl868	561	8	for	for	IN
hvd.rsl868	561	9	any	any	DT
hvd.rsl868	561	10	length	length	NN
hvd.rsl868	561	11	of	of	IN
hvd.rsl868	561	12	time	time	NN
hvd.rsl868	561	13	sprinkle	sprinkle	VB
hvd.rsl868	561	14	the	the	DT
hvd.rsl868	561	15	outside	outside	NN
hvd.rsl868	561	16	with	with	IN
hvd.rsl868	561	17	pepper	pepper	NN
hvd.rsl868	561	18	.	.	.
hvd.rsl868	562	1	Sausage	sausage	NN
hvd.rsl868	562	2	,	,	,
hvd.rsl868	562	3	Frankfurter.—Chop	Frankfurter.—Chop	NNP
hvd.rsl868	562	4	up	up	RP
hvd.rsl868	562	5	pork	pork	NN
hvd.rsl868	562	6	,	,	,
hvd.rsl868	562	7	lean	lean	JJ
hvd.rsl868	562	8	meat	meat	NN
hvd.rsl868	562	9	and	and	CC
hvd.rsl868	562	10	fat	fat	JJ
hvd.rsl868	562	11	(	(	-LRB-
hvd.rsl868	562	12	ham	ham	NN
hvd.rsl868	562	13	can	can	MD
hvd.rsl868	562	14	be	be	VB
hvd.rsl868	562	15	used	use	VBN
hvd.rsl868	562	16	)	)	-RRB-
hvd.rsl868	562	17	in	in	IN
hvd.rsl868	562	18	the	the	DT
hvd.rsl868	562	19	proportion	proportion	NN
hvd.rsl868	562	20	of	of	IN
hvd.rsl868	562	21	four	four	CD
hvd.rsl868	562	22	pounds	pound	NNS
hvd.rsl868	562	23	lean	lean	JJ
hvd.rsl868	562	24	to	to	IN
hvd.rsl868	562	25	one	one	CD
hvd.rsl868	562	26	of	of	IN
hvd.rsl868	562	27	fat	fat	NN
hvd.rsl868	562	28	.	.	.
hvd.rsl868	563	1	To	to	IN
hvd.rsl868	563	2	a	a	DT
hvd.rsl868	563	3	pound	pound	NN
hvd.rsl868	563	4	of	of	IN
hvd.rsl868	563	5	the	the	DT
hvd.rsl868	563	6	mixture	mixture	NN
hvd.rsl868	563	7	season	season	NN
hvd.rsl868	563	8	with	with	IN
hvd.rsl868	563	9	salt	salt	NN
hvd.rsl868	563	10	,	,	,
hvd.rsl868	563	11	11	11	CD
hvd.rsl868	563	12	grams	gram	NNS
hvd.rsl868	563	13	,	,	,
hvd.rsl868	563	14	one	one	CD
hvd.rsl868	563	15	-	-	HYPH
hvd.rsl868	563	16	half	half	NN
hvd.rsl868	563	17	gram	gram	NN
hvd.rsl868	563	18	salt-	salt-	NNP
hvd.rsl868	563	19	petre	petre	NNP
hvd.rsl868	563	20	,	,	,
hvd.rsl868	563	21	two	two	CD
hvd.rsl868	563	22	grams	gram	NNS
hvd.rsl868	563	23	white	white	JJ
hvd.rsl868	563	24	pepper	pepper	NN
hvd.rsl868	563	25	and	and	CC
hvd.rsl868	563	26	one	one	CD
hvd.rsl868	563	27	-	-	HYPH
hvd.rsl868	563	28	half	half	NN
hvd.rsl868	563	29	gram	gram	NN
hvd.rsl868	563	30	cloves	clove	NNS
hvd.rsl868	563	31	.	.	.
hvd.rsl868	564	1	Mix	mix	VB
hvd.rsl868	564	2	the	the	DT
hvd.rsl868	564	3	whole	whole	NN
hvd.rsl868	564	4	so	so	RB
hvd.rsl868	564	5	intimately	intimately	RB
hvd.rsl868	564	6	that	that	IN
hvd.rsl868	564	7	"	"	``
hvd.rsl868	564	8	you	-PRON-	PRP
hvd.rsl868	564	9	can	can	MD
hvd.rsl868	564	10	not	not	RB
hvd.rsl868	564	11	tell	tell	VB
hvd.rsl868	564	12	the	the	DT
hvd.rsl868	564	13	fat	fat	JJ
hvd.rsl868	564	14	pieces	piece	NNS
hvd.rsl868	564	15	from	from	IN
hvd.rsl868	564	16	the	the	DT
hvd.rsl868	564	17	lean	lean	NN
hvd.rsl868	564	18	.	.	.
hvd.rsl868	564	19	"	"	''
hvd.rsl868	565	1	The	the	DT
hvd.rsl868	565	2	more	more	RBR
hvd.rsl868	565	3	thorough	thorough	JJ
hvd.rsl868	565	4	the	the	DT
hvd.rsl868	565	5	mixing	mixing	NN
hvd.rsl868	565	6	the	the	DT
hvd.rsl868	565	7	better	well	JJR
hvd.rsl868	565	8	the	the	DT
hvd.rsl868	565	9	result	result	NN
hvd.rsl868	565	10	.	.	.
hvd.rsl868	566	1	If	if	IN
hvd.rsl868	566	2	the	the	DT
hvd.rsl868	566	3	mixing	mixing	NN
hvd.rsl868	566	4	is	be	VBZ
hvd.rsl868	566	5	not	not	RB
hvd.rsl868	566	6	free	free	JJ
hvd.rsl868	566	7	,	,	,
hvd.rsl868	566	8	you	-PRON-	PRP
hvd.rsl868	566	9	can	can	MD
hvd.rsl868	566	10	add	add	VB
hvd.rsl868	566	11	a	a	DT
hvd.rsl868	566	12	little	little	JJ
hvd.rsl868	566	13	water	water	NN
hvd.rsl868	566	14	,	,	,
hvd.rsl868	566	15	but	but	CC
hvd.rsl868	566	16	do	do	VBP
hvd.rsl868	566	17	not	not	RB
hvd.rsl868	566	18	overdo	overdo	VB
hvd.rsl868	566	19	this	this	DT
hvd.rsl868	566	20	.	.	.
hvd.rsl868	567	1	If	if	IN
hvd.rsl868	567	2	too	too	RB
hvd.rsl868	567	3	"	"	``
hvd.rsl868	567	4	waxy	waxy	JJ
hvd.rsl868	567	5	"	"	''
hvd.rsl868	567	6	from	from	IN
hvd.rsl868	567	7	excess	excess	NN
hvd.rsl868	567	8	of	of	IN
hvd.rsl868	567	9	fat	fat	NN
hvd.rsl868	567	10	,	,	,
hvd.rsl868	567	11	add	add	VB
hvd.rsl868	567	12	lean	lean	JJ
hvd.rsl868	567	13	;	;	:
hvd.rsl868	567	14	or	or	CC
hvd.rsl868	567	15	,	,	,
hvd.rsl868	567	16	the	the	DT
hvd.rsl868	567	17	other	other	JJ
hvd.rsl868	567	18	way	way	NN
hvd.rsl868	567	19	,	,	,
hvd.rsl868	567	20	if	if	IN
hvd.rsl868	567	21	too	too	RB
hvd.rsl868	567	22	meaty	meaty	JJ
hvd.rsl868	567	23	.	.	.
hvd.rsl868	568	1	Use	use	JJ
hvd.rsl868	568	2	pig	pig	NN
hvd.rsl868	568	3	's	's	POS
hvd.rsl868	568	4	cases	case	NNS
hvd.rsl868	568	5	for	for	IN
hvd.rsl868	568	6	"	"	``
hvd.rsl868	568	7	the	the	DT
hvd.rsl868	568	8	filling	filling	NN
hvd.rsl868	568	9	.	.	.
hvd.rsl868	569	1	Tie	tie	VB
hvd.rsl868	569	2	the	the	DT
hvd.rsl868	569	3	sausage	sausage	NN
hvd.rsl868	569	4	in	in	IN
hvd.rsl868	569	5	length	length	NN
hvd.rsl868	569	6	desired	desire	VBN
hvd.rsl868	569	7	.	.	.
hvd.rsl868	570	1	Hang	hang	VB
hvd.rsl868	570	2	the	the	DT
hvd.rsl868	570	3	links	link	NNS
hvd.rsl868	570	4	well	well	RB
hvd.rsl868	570	5	apart	apart	RB
hvd.rsl868	570	6	in	in	IN
hvd.rsl868	570	7	the	the	DT
hvd.rsl868	570	8	smokehouse	smokehouse	NN
hvd.rsl868	570	9	.	.	.
hvd.rsl868	571	1	Tolerable	tolerable	JJ
hvd.rsl868	571	2	heat	heat	NN
hvd.rsl868	571	3	will	will	MD
hvd.rsl868	571	4	do	do	VB
hvd.rsl868	571	5	them	-PRON-	PRP
hvd.rsl868	571	6	rightly	rightly	RB
hvd.rsl868	571	7	enough	enough	RB
hvd.rsl868	571	8	,	,	,
hvd.rsl868	571	9	but	but	CC
hvd.rsl868	571	10	if	if	IN
hvd.rsl868	571	11	you	-PRON-	PRP
hvd.rsl868	571	12	want	want	VBP
hvd.rsl868	571	13	the	the	DT
hvd.rsl868	571	14	deep	deep	JJ
hvd.rsl868	571	15	rich	rich	JJ
hvd.rsl868	571	16	tint	tint	NN
hvd.rsl868	571	17	of	of	IN
hvd.rsl868	571	18	brown	brown	NNP
hvd.rsl868	571	19	,	,	,
hvd.rsl868	571	20	you	-PRON-	PRP
hvd.rsl868	571	21	will	will	MD
hvd.rsl868	571	22	have	have	VB
hvd.rsl868	571	23	to	to	TO
hvd.rsl868	571	24	finish	finish	VB
hvd.rsl868	571	25	them	-PRON-	PRP
hvd.rsl868	571	26	off	off	RP
hvd.rsl868	571	27	over	over	IN
hvd.rsl868	571	28	a	a	DT
hvd.rsl868	571	29	brick	brick	NN
hvd.rsl868	571	30	fire	fire	NN
hvd.rsl868	571	31	.	.	.
hvd.rsl868	572	1	It	-PRON-	PRP
hvd.rsl868	572	2	is	be	VBZ
hvd.rsl868	572	3	hard	hard	JJ
hvd.rsl868	572	4	to	to	TO
hvd.rsl868	572	5	fix	fix	VB
hvd.rsl868	572	6	the	the	DT
hvd.rsl868	572	7	temperature	temperature	NN
hvd.rsl868	572	8	,	,	,
hvd.rsl868	572	9	as	as	IN
hvd.rsl868	572	10	the	the	DT
hvd.rsl868	572	11	smokehouse	smokehouse	NN
hvd.rsl868	572	12	in	in	IN
hvd.rsl868	572	13	the	the	DT
hvd.rsl868	572	14	open	open	NN
hvd.rsl868	572	15	will	will	MD
hvd.rsl868	572	16	be	be	VB
hvd.rsl868	572	17	cooler	cool	JJR
hvd.rsl868	572	18	than	than	IN
hvd.rsl868	572	19	the	the	DT
hvd.rsl868	572	20	one	one	CD
hvd.rsl868	572	21	indoors	indoors	RB
hvd.rsl868	572	22	.	.	.
hvd.rsl868	573	1	Test	test	VB
hvd.rsl868	573	2	the	the	DT
hvd.rsl868	573	3	state	state	NN
hvd.rsl868	573	4	by	by	IN
hvd.rsl868	573	5	running	run	VBG
hvd.rsl868	573	6	a	a	DT
hvd.rsl868	573	7	quill	quill	NN
hvd.rsl868	573	8	in	in	IN
hvd.rsl868	573	9	and	and	CC
hvd.rsl868	573	10	examining	examine	VBG
hvd.rsl868	573	11	the	the	DT
hvd.rsl868	573	12	extract	extract	NN
hvd.rsl868	573	13	by	by	IN
hvd.rsl868	573	14	the	the	DT
hvd.rsl868	573	15	taste	taste	NN
hvd.rsl868	573	16	,	,	,
hvd.rsl868	573	17	sight	sight	NN
hvd.rsl868	573	18	and	and	CC
hvd.rsl868	573	19	smell	smell	NN
hvd.rsl868	573	20	.	.	.
hvd.rsl868	574	1	Sometimes	sometimes	RB
hvd.rsl868	574	2	they	-PRON-	PRP
hvd.rsl868	574	3	are	be	VBP
hvd.rsl868	574	4	put	put	VBN
hvd.rsl868	574	5	in	in	IN
hvd.rsl868	574	6	bundles	bundle	NNS
hvd.rsl868	574	7	of	of	IN
hvd.rsl868	574	8	10	10	CD
hvd.rsl868	574	9	or	or	CC
hvd.rsl868	574	10	12	12	CD
hvd.rsl868	574	11	folded	fold	VBN
hvd.rsl868	574	12	together	together	RB
hvd.rsl868	574	13	and	and	CC
hvd.rsl868	574	14	pressed	press	VBD
hvd.rsl868	574	15	to	to	TO
hvd.rsl868	574	16	flatten	flatten	VB
hvd.rsl868	574	17	.	.	.
hvd.rsl868	575	1	Keep	keep	VB
hvd.rsl868	575	2	in	in	IN
hvd.rsl868	575	3	a	a	DT
hvd.rsl868	575	4	box	box	NN
hvd.rsl868	575	5	under	under	IN
hvd.rsl868	575	6	weight	weight	NN
hvd.rsl868	575	7	before	before	IN
hvd.rsl868	575	8	put-	put-	NN
hvd.rsl868	575	9	ting	ting	NNP
hvd.rsl868	575	10	in	in	IN
hvd.rsl868	575	11	the	the	DT
hvd.rsl868	575	12	smoke	smoke	NN
hvd.rsl868	575	13	.	.	.
hvd.rsl868	576	1	Sausage	sausage	NN
hvd.rsl868	576	2	,	,	,
hvd.rsl868	576	3	Holland	Holland	NNP
hvd.rsl868	576	4	Home.—Grind	Home.—Grind	NNS
hvd.rsl868	576	5	,	,	,
hvd.rsl868	576	6	mix	mix	VB
hvd.rsl868	576	7	and	and	CC
hvd.rsl868	576	8	season	season	VB
hvd.rsl868	576	9	the	the	DT
hvd.rsl868	576	10	meat	meat	NN
hvd.rsl868	576	11	as	as	IN
hvd.rsl868	576	12	de-	de-	RB
hvd.rsl868	576	13	sired	sire	VBN
hvd.rsl868	576	14	.	.	.
hvd.rsl868	577	1	Instead	instead	RB
hvd.rsl868	577	2	of	of	IN
hvd.rsl868	577	3	stuffing	stuff	VBG
hvd.rsl868	577	4	"	"	``
hvd.rsl868	577	5	cases	case	NNS
hvd.rsl868	577	6	,	,	,
hvd.rsl868	577	7	"	"	''
hvd.rsl868	577	8	pack	pack	VBP
hvd.rsl868	577	9	in	in	IN
hvd.rsl868	577	10	half	half	JJ
hvd.rsl868	577	11	-	-	HYPH
hvd.rsl868	577	12	gallon	gallon	NN
hvd.rsl868	577	13	stone	stone	NN
hvd.rsl868	577	14	jars	jar	NNS
hvd.rsl868	577	15	(	(	-LRB-
hvd.rsl868	577	16	but-	but-	JJ
hvd.rsl868	577	17	ter	ter	NN
hvd.rsl868	577	18	jars	jar	NNS
hvd.rsl868	577	19	)	)	-RRB-
hvd.rsl868	577	20	.	.	.
hvd.rsl868	578	1	Bake	bake	VB
hvd.rsl868	578	2	four	four	CD
hvd.rsl868	578	3	hours	hour	NNS
hvd.rsl868	578	4	in	in	IN
hvd.rsl868	578	5	a	a	DT
hvd.rsl868	578	6	moderately	moderately	RB
hvd.rsl868	578	7	hot	hot	JJ
hvd.rsl868	578	8	oven	oven	NN
hvd.rsl868	578	9	.	.	.
hvd.rsl868	579	1	Remove	remove	VB
hvd.rsl868	579	2	from	from	IN
hvd.rsl868	579	3	THE	the	DT
hvd.rsl868	579	4	RURAL	rural	JJ
hvd.rsl868	579	5	COOK	COOK	NNP
hvd.rsl868	579	6	BOOK	book	NN
hvd.rsl868	579	7	.	.	.
hvd.rsl868	580	1	"	"	``
hvd.rsl868	580	2	37	37	CD
hvd.rsl868	580	3	the	the	DT
hvd.rsl868	580	4	oven	oven	NN
hvd.rsl868	580	5	and	and	CC
hvd.rsl868	580	6	press	press	VB
hvd.rsl868	580	7	with	with	IN
hvd.rsl868	580	8	a	a	DT
hvd.rsl868	580	9	heavy	heavy	JJ
hvd.rsl868	580	10	weight	weight	NN
hvd.rsl868	580	11	12	12	CD
hvd.rsl868	580	12	hours	hour	NNS
hvd.rsl868	580	13	—	—	:
hvd.rsl868	580	14	over	over	IN
hvd.rsl868	580	15	night	night	NN
hvd.rsl868	580	16	usually	usually	RB
hvd.rsl868	580	17	.	.	.
hvd.rsl868	581	1	Then	then	RB
hvd.rsl868	581	2	remove	remove	VB
hvd.rsl868	581	3	the	the	DT
hvd.rsl868	581	4	weight	weight	NN
hvd.rsl868	581	5	.	.	.
hvd.rsl868	582	1	There	there	EX
hvd.rsl868	582	2	will	will	MD
hvd.rsl868	582	3	be	be	VB
hvd.rsl868	582	4	some	some	DT
hvd.rsl868	582	5	fat	fat	NN
hvd.rsl868	582	6	,	,	,
hvd.rsl868	582	7	but	but	CC
hvd.rsl868	582	8	not	not	RB
hvd.rsl868	582	9	enough	enough	JJ
hvd.rsl868	582	10	to	to	TO
hvd.rsl868	582	11	cover	cover	VB
hvd.rsl868	582	12	it	-PRON-	PRP
hvd.rsl868	582	13	.	.	.
hvd.rsl868	583	1	Heat	heat	NN
hvd.rsl868	583	2	lard	lard	NN
hvd.rsl868	583	3	to	to	IN
hvd.rsl868	583	4	the	the	DT
hvd.rsl868	583	5	boiling	boiling	NN
hvd.rsl868	583	6	point	point	NN
hvd.rsl868	583	7	and	and	CC
hvd.rsl868	583	8	pour	pour	VB
hvd.rsl868	583	9	over	over	RP
hvd.rsl868	583	10	enough	enough	JJ
hvd.rsl868	583	11	to	to	TO
hvd.rsl868	583	12	cover	cover	VB
hvd.rsl868	583	13	.	.	.
hvd.rsl868	584	1	This	this	DT
hvd.rsl868	584	2	seals	seal	NNS
hvd.rsl868	584	3	—	—	:
hvd.rsl868	584	4	excludes	exclude	VBZ
hvd.rsl868	584	5	the	the	DT
hvd.rsl868	584	6	air	air	NN
hvd.rsl868	584	7	.	.	.
hvd.rsl868	585	1	Keep	keep	VB
hvd.rsl868	585	2	in	in	IN
hvd.rsl868	585	3	a	a	DT
hvd.rsl868	585	4	cool	cool	JJ
hvd.rsl868	585	5	place	place	NN
hvd.rsl868	585	6	.	.	.
hvd.rsl868	586	1	Beef	beef	NN
hvd.rsl868	586	2	or	or	CC
hvd.rsl868	586	3	pork	pork	NN
hvd.rsl868	586	4	may	may	MD
hvd.rsl868	586	5	be	be	VB
hvd.rsl868	586	6	kept	keep	VBN
hvd.rsl868	586	7	in	in	IN
hvd.rsl868	586	8	this	this	DT
hvd.rsl868	586	9	way	way	NN
hvd.rsl868	586	10	indefinitely	indefinitely	RB
hvd.rsl868	586	11	.	.	.
hvd.rsl868	587	1	Oxford	Oxford	NNP
hvd.rsl868	587	2	Sausage.—One	sausage.—one	CD
hvd.rsl868	587	3	pound	pound	NN
hvd.rsl868	587	4	each	each	DT
hvd.rsl868	587	5	of	of	IN
hvd.rsl868	587	6	finely	finely	RB
hvd.rsl868	587	7	chopped	chop	VBN
hvd.rsl868	587	8	veal	veal	NN
hvd.rsl868	587	9	,	,	,
hvd.rsl868	587	10	pork	pork	NN
hvd.rsl868	587	11	and	and	CC
hvd.rsl868	587	12	beef	beef	NN
hvd.rsl868	587	13	suet	suet	NN
hvd.rsl868	587	14	.	.	.
hvd.rsl868	588	1	Mix	mix	VB
hvd.rsl868	588	2	through	through	IN
hvd.rsl868	588	3	this	this	DT
hvd.rsl868	588	4	one	one	CD
hvd.rsl868	588	5	quart	quart	NN
hvd.rsl868	588	6	of	of	IN
hvd.rsl868	588	7	bread-	bread-	NN
hvd.rsl868	588	8	crumbs	crumb	NNS
hvd.rsl868	588	9	,	,	,
hvd.rsl868	588	10	grated	grated	JJ
hvd.rsl868	588	11	peel	peel	NN
hvd.rsl868	588	12	of	of	IN
hvd.rsl868	588	13	half	half	PDT
hvd.rsl868	588	14	a	a	DT
hvd.rsl868	588	15	lemon	lemon	NN
hvd.rsl868	588	16	,	,	,
hvd.rsl868	588	17	a	a	DT
hvd.rsl868	588	18	grated	grate	VBN
hvd.rsl868	588	19	nutmeg	nutmeg	NN
hvd.rsl868	588	20	,	,	,
hvd.rsl868	588	21	a	a	DT
hvd.rsl868	588	22	sprig	sprig	NN
hvd.rsl868	588	23	each	each	DT
hvd.rsl868	588	24	of	of	IN
hvd.rsl868	588	25	savory	savory	JJ
hvd.rsl868	588	26	,	,	,
hvd.rsl868	588	27	thyme	thyme	NNS
hvd.rsl868	588	28	and	and	CC
hvd.rsl868	588	29	sweet	sweet	JJ
hvd.rsl868	588	30	marjoram	marjoram	NN
hvd.rsl868	588	31	and	and	CC
hvd.rsl868	588	32	a	a	DT
hvd.rsl868	588	33	tablespoonful	tablespoonful	NN
hvd.rsl868	588	34	of	of	IN
hvd.rsl868	588	35	powdered	powder	VBN
hvd.rsl868	588	36	sage	sage	NN
hvd.rsl868	588	37	leaves	leave	NNS
hvd.rsl868	588	38	.	.	.
hvd.rsl868	589	1	Make	make	VB
hvd.rsl868	589	2	in	in	IN
hvd.rsl868	589	3	cakes	cake	NNS
hvd.rsl868	589	4	and	and	CC
hvd.rsl868	589	5	fry	fry	VB
hvd.rsl868	589	6	in	in	RP
hvd.rsl868	589	7	very	very	RB
hvd.rsl868	589	8	little	little	JJ
hvd.rsl868	589	9	hot	hot	JJ
hvd.rsl868	589	10	butter	butter	NN
hvd.rsl868	589	11	.	.	.
hvd.rsl868	590	1	Sausage	sausage	NN
hvd.rsl868	590	2	,	,	,
hvd.rsl868	590	3	Pork	pork	NN
hvd.rsl868	590	4	and	and	CC
hvd.rsl868	590	5	Beef.—For	beef.—for	CC
hvd.rsl868	590	6	10	10	CD
hvd.rsl868	590	7	pounds	pound	NNS
hvd.rsl868	590	8	of	of	IN
hvd.rsl868	590	9	sausage	sausage	NN
hvd.rsl868	590	10	use	use	NN
hvd.rsl868	590	11	seven	seven	CD
hvd.rsl868	590	12	and	and	CC
hvd.rsl868	590	13	one	one	CD
hvd.rsl868	590	14	-	-	HYPH
hvd.rsl868	590	15	half	half	NN
hvd.rsl868	590	16	pounds	pound	NNS
hvd.rsl868	590	17	of	of	IN
hvd.rsl868	590	18	pork	pork	NN
hvd.rsl868	590	19	and	and	CC
hvd.rsl868	590	20	two	two	CD
hvd.rsl868	590	21	and	and	CC
hvd.rsl868	590	22	a	a	DT
hvd.rsl868	590	23	half	half	NN
hvd.rsl868	590	24	of	of	IN
hvd.rsl868	590	25	beef	beef	NN
hvd.rsl868	590	26	;	;	:
hvd.rsl868	590	27	grind	grind	VB
hvd.rsl868	590	28	fine	fine	RB
hvd.rsl868	590	29	,	,	,
hvd.rsl868	590	30	add	add	VB
hvd.rsl868	590	31	two	two	CD
hvd.rsl868	590	32	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	590	33	of	of	IN
hvd.rsl868	590	34	salt	salt	NN
hvd.rsl868	590	35	,	,	,
hvd.rsl868	590	36	one	one	CD
hvd.rsl868	590	37	teaspoonful	teaspoonful	NN
hvd.rsl868	590	38	each	each	DT
hvd.rsl868	590	39	of	of	IN
hvd.rsl868	590	40	pepper	pepper	NN
hvd.rsl868	590	41	,	,	,
hvd.rsl868	590	42	allspice	allspice	NN
hvd.rsl868	590	43	,	,	,
hvd.rsl868	590	44	cloves	clove	NNS
hvd.rsl868	590	45	and	and	CC
hvd.rsl868	590	46	sage	sage	NN
hvd.rsl868	590	47	.	.	.
hvd.rsl868	591	1	Heat	heat	VB
hvd.rsl868	591	2	all	all	RB
hvd.rsl868	591	3	together	together	RB
hvd.rsl868	591	4	until	until	IN
hvd.rsl868	591	5	so	so	RB
hvd.rsl868	591	6	hot	hot	JJ
hvd.rsl868	591	7	you	-PRON-	PRP
hvd.rsl868	591	8	can	can	MD
hvd.rsl868	591	9	not	not	RB
hvd.rsl868	591	10	hold	hold	VB
hvd.rsl868	591	11	your	-PRON-	PRP$
hvd.rsl868	591	12	finger	finger	NN
hvd.rsl868	591	13	in	in	IN
hvd.rsl868	591	14	it	-PRON-	PRP
hvd.rsl868	591	15	.	.	.
hvd.rsl868	592	1	Turn	turn	VB
hvd.rsl868	592	2	into	into	IN
hvd.rsl868	592	3	stone	stone	NN
hvd.rsl868	592	4	jars	jar	NNS
hvd.rsl868	592	5	that	that	WDT
hvd.rsl868	592	6	have	have	VBP
hvd.rsl868	592	7	been	be	VBN
hvd.rsl868	592	8	thoroughly	thoroughly	RB
hvd.rsl868	592	9	scalded	scald	VBN
hvd.rsl868	592	10	and	and	CC
hvd.rsl868	592	11	aired	air	VBN
hvd.rsl868	592	12	,	,	,
hvd.rsl868	592	13	cover	cover	VBP
hvd.rsl868	592	14	with	with	IN
hvd.rsl868	592	15	cheesecloth	cheesecloth	NN
hvd.rsl868	592	16	and	and	CC
hvd.rsl868	592	17	pour	pour	VB
hvd.rsl868	592	18	hot	hot	JJ
hvd.rsl868	592	19	suet	suet	NN
hvd.rsl868	592	20	over	over	IN
hvd.rsl868	592	21	the	the	DT
hvd.rsl868	592	22	cloth	cloth	NN
hvd.rsl868	592	23	.	.	.
hvd.rsl868	593	1	When	when	WRB
hvd.rsl868	593	2	any	any	DT
hvd.rsl868	593	3	is	be	VBZ
hvd.rsl868	593	4	wanted	want	VBN
hvd.rsl868	593	5	for	for	IN
hvd.rsl868	593	6	use	use	NN
hvd.rsl868	593	7	,	,	,
hvd.rsl868	593	8	take	take	VB
hvd.rsl868	593	9	out	out	RP
hvd.rsl868	593	10	and	and	CC
hvd.rsl868	593	11	make	make	VB
hvd.rsl868	593	12	into	into	IN
hvd.rsl868	593	13	cakes	cake	NNS
hvd.rsl868	593	14	and	and	CC
hvd.rsl868	593	15	fry	fry	VB
hvd.rsl868	593	16	.	.	.
hvd.rsl868	594	1	Summer	summer	NN
hvd.rsl868	594	2	Sausage.—Use	Sausage.—Use	,
hvd.rsl868	594	3	any	any	DT
hvd.rsl868	594	4	recipe	recipe	NN
hvd.rsl868	594	5	you	-PRON-	PRP
hvd.rsl868	594	6	like	like	VBP
hvd.rsl868	594	7	best	good	JJS
hvd.rsl868	594	8	,	,	,
hvd.rsl868	594	9	but	but	CC
hvd.rsl868	594	10	use	use	VB
hvd.rsl868	594	11	cloth	cloth	NN
hvd.rsl868	594	12	casings	casing	NNS
hvd.rsl868	594	13	made	make	VBN
hvd.rsl868	594	14	from	from	IN
hvd.rsl868	594	15	muslin	muslin	NN
hvd.rsl868	594	16	,	,	,
hvd.rsl868	594	17	casings	casing	NNS
hvd.rsl868	594	18	to	to	TO
hvd.rsl868	594	19	have	have	VB
hvd.rsl868	594	20	a	a	DT
hvd.rsl868	594	21	diameter	diameter	NN
hvd.rsl868	594	22	of	of	IN
hvd.rsl868	594	23	three	three	CD
hvd.rsl868	594	24	to	to	TO
hvd.rsl868	594	25	four	four	CD
hvd.rsl868	594	26	inches	inch	NNS
hvd.rsl868	594	27	,	,	,
hvd.rsl868	594	28	and	and	CC
hvd.rsl868	594	29	length	length	NN
hvd.rsl868	594	30	to	to	TO
hvd.rsl868	594	31	fit	fit	VB
hvd.rsl868	594	32	a	a	DT
hvd.rsl868	594	33	baking	baking	NN
hvd.rsl868	594	34	pan	pan	NN
hvd.rsl868	594	35	.	.	.
hvd.rsl868	595	1	Casings	casing	NNS
hvd.rsl868	595	2	are	be	VBP
hvd.rsl868	595	3	easily	easily	RB
hvd.rsl868	595	4	made	make	VBN
hvd.rsl868	595	5	witli	witli	NN
hvd.rsl868	595	6	sewing	sewing	NN
hvd.rsl868	595	7	machine	machine	NN
hvd.rsl868	595	8	.	.	.
hvd.rsl868	596	1	Smoke	smoke	VB
hvd.rsl868	596	2	the	the	DT
hvd.rsl868	596	3	finished	finished	JJ
hvd.rsl868	596	4	sausage	sausage	NN
hvd.rsl868	596	5	to	to	IN
hvd.rsl868	596	6	your	-PRON-	PRP$
hvd.rsl868	596	7	heart	heart	NN
hvd.rsl868	596	8	's	's	POS
hvd.rsl868	596	9	content	content	NN
hvd.rsl868	596	10	.	.	.
hvd.rsl868	597	1	After	after	IN
hvd.rsl868	597	2	smoking	smoking	NN
hvd.rsl868	597	3	let	let	VBP
hvd.rsl868	597	4	sausage	sausage	NN
hvd.rsl868	597	5	dry	dry	VB
hvd.rsl868	597	6	sufficiently	sufficiently	RB
hvd.rsl868	597	7	,	,	,
hvd.rsl868	597	8	which	which	WDT
hvd.rsl868	597	9	takes	take	VBZ
hvd.rsl868	597	10	four	four	CD
hvd.rsl868	597	11	or	or	CC
hvd.rsl868	597	12	five	five	CD
hvd.rsl868	597	13	weeks	week	NNS
hvd.rsl868	597	14	,	,	,
hvd.rsl868	597	15	de-	de-	RB
hvd.rsl868	597	16	pending	pende	VBG
hvd.rsl868	597	17	on	on	IN
hvd.rsl868	597	18	where	where	WRB
hvd.rsl868	597	19	hung	hang	VBN
hvd.rsl868	597	20	to	to	TO
hvd.rsl868	597	21	dry	dry	VB
hvd.rsl868	597	22	.	.	.
hvd.rsl868	598	1	The	the	DT
hvd.rsl868	598	2	sausage	sausage	NN
hvd.rsl868	598	3	should	should	MD
hvd.rsl868	598	4	be	be	VB
hvd.rsl868	598	5	fit	fit	JJ
hvd.rsl868	598	6	for	for	IN
hvd.rsl868	598	7	eating	eating	NN
hvd.rsl868	598	8	,	,	,
hvd.rsl868	598	9	which	which	WDT
hvd.rsl868	598	10	can	can	MD
hvd.rsl868	598	11	readily	readily	RB
hvd.rsl868	598	12	be	be	VB
hvd.rsl868	598	13	ascertained	ascertain	VBN
hvd.rsl868	598	14	by	by	IN
hvd.rsl868	598	15	cutting	cut	VBG
hvd.rsl868	598	16	one	one	CD
hvd.rsl868	598	17	through	through	RP
hvd.rsl868	598	18	.	.	.
hvd.rsl868	599	1	When	when	WRB
hvd.rsl868	599	2	dry	dry	JJ
hvd.rsl868	599	3	enough	enough	RB
hvd.rsl868	599	4	melt	melt	VB
hvd.rsl868	599	5	a	a	DT
hvd.rsl868	599	6	quantity	quantity	NN
hvd.rsl868	599	7	of	of	IN
hvd.rsl868	599	8	paraffin	paraffin	NN
hvd.rsl868	599	9	—	—	:
hvd.rsl868	599	10	about	about	RB
hvd.rsl868	599	11	one	one	CD
hvd.rsl868	599	12	-	-	HYPH
hvd.rsl868	599	13	half	half	NN
hvd.rsl868	599	14	pound	pound	NN
hvd.rsl868	599	15	for	for	IN
hvd.rsl868	599	16	a	a	DT
hvd.rsl868	599	17	dozen	dozen	NN
hvd.rsl868	599	18	sausages	sausage	NNS
hvd.rsl868	599	19	—	—	:
hvd.rsl868	599	20	put	put	VBN
hvd.rsl868	599	21	in	in	IN
hvd.rsl868	599	22	baking	baking	NN
hvd.rsl868	599	23	pan	pan	NN
hvd.rsl868	599	24	,	,	,
hvd.rsl868	599	25	then	then	RB
hvd.rsl868	599	26	place	place	VB
hvd.rsl868	599	27	the	the	DT
hvd.rsl868	599	28	sausages	sausage	NNS
hvd.rsl868	599	29	therein	therein	RB
hvd.rsl868	599	30	and	and	CC
hvd.rsl868	599	31	roll	roll	VB
hvd.rsl868	599	32	about	about	IN
hvd.rsl868	599	33	in	in	IN
hvd.rsl868	599	34	the	the	DT
hvd.rsl868	599	35	hot	hot	JJ
hvd.rsl868	599	36	paraffin	paraffin	NN
hvd.rsl868	599	37	,	,	,
hvd.rsl868	599	38	one	one	CD
hvd.rsl868	599	39	at	at	IN
hvd.rsl868	599	40	a	a	DT
hvd.rsl868	599	41	-	-	HYPH
hvd.rsl868	599	42	time	time	NN
hvd.rsl868	599	43	.	.	.
hvd.rsl868	600	1	Hang	hang	VB
hvd.rsl868	600	2	up	up	RP
hvd.rsl868	600	3	in	in	IN
hvd.rsl868	600	4	a	a	DT
hvd.rsl868	600	5	dry	dry	JJ
hvd.rsl868	600	6	place	place	NN
hvd.rsl868	600	7	and	and	CC
hvd.rsl868	600	8	they	-PRON-	PRP
hvd.rsl868	600	9	will	will	MD
hvd.rsl868	600	10	keep	keep	VB
hvd.rsl868	600	11	nicely	nicely	RB
hvd.rsl868	600	12	and	and	CC
hvd.rsl868	600	13	indefinitely	indefinitely	RB
hvd.rsl868	600	14	.	.	.
hvd.rsl868	601	1	Virginia	Virginia	NNP
hvd.rsl868	601	2	Beef	Beef	NNP
hvd.rsl868	601	3	Sausage.—Mix	Sausage.—Mix	NFP
hvd.rsl868	601	4	two	two	CD
hvd.rsl868	601	5	cupfuls	cupful	NNS
hvd.rsl868	601	6	of	of	IN
hvd.rsl868	601	7	finely	finely	RB
hvd.rsl868	601	8	-	-	HYPH
hvd.rsl868	601	9	chopped	chop	VBN
hvd.rsl868	601	10	raw	raw	JJ
hvd.rsl868	601	11	beef	beef	NN
hvd.rsl868	601	12	,	,	,
hvd.rsl868	601	13	\y2	\y2	JJ
hvd.rsl868	601	14	cupful	cupful	NN
hvd.rsl868	601	15	of	of	IN
hvd.rsl868	601	16	fat	fat	JJ
hvd.rsl868	601	17	salt	salt	NN
hvd.rsl868	601	18	pork	pork	NN
hvd.rsl868	601	19	minced	mince	VBN
hvd.rsl868	601	20	very	very	RB
hvd.rsl868	601	21	fine	fine	JJ
hvd.rsl868	601	22	,	,	,
hvd.rsl868	601	23	two	two	CD
hvd.rsl868	601	24	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	601	25	of	of	IN
hvd.rsl868	601	26	pow-	pow-	NN
hvd.rsl868	601	27	dered	dere	VBN
hvd.rsl868	601	28	sage	sage	NN
hvd.rsl868	601	29	,	,	,
hvd.rsl868	601	30	a	a	DT
hvd.rsl868	601	31	scant	scant	JJ
hvd.rsl868	601	32	teaspoonful	teaspoonful	NN
hvd.rsl868	601	33	of	of	IN
hvd.rsl868	601	34	pepper	pepper	NN
hvd.rsl868	601	35	—	—	:
hvd.rsl868	601	36	the	the	DT
hvd.rsl868	601	37	pork	pork	NN
hvd.rsl868	601	38	should	should	MD
hvd.rsl868	601	39	furnish	furnish	VB
hvd.rsl868	601	40	suffi-	suffi-	NNP
hvd.rsl868	601	41	cient	cient	NN
hvd.rsl868	601	42	salt	salt	NN
hvd.rsl868	601	43	—	—	:
hvd.rsl868	601	44	and	and	CC
hvd.rsl868	601	45	one	one	CD
hvd.rsl868	601	46	tablespoonful	tablespoonful	NN
hvd.rsl868	601	47	of	of	IN
hvd.rsl868	601	48	lemon	lemon	NN
hvd.rsl868	601	49	juice	juice	NN
hvd.rsl868	601	50	.	.	.
hvd.rsl868	602	1	When	when	WRB
hvd.rsl868	602	2	thoroughly	thoroughly	RB
hvd.rsl868	602	3	mixed	mixed	JJ
hvd.rsl868	602	4	pack	pack	NN
hvd.rsl868	602	5	it	-PRON-	PRP
hvd.rsl868	602	6	in	in	IN
hvd.rsl868	602	7	small	small	JJ
hvd.rsl868	602	8	round	round	JJ
hvd.rsl868	602	9	tin	tin	NN
hvd.rsl868	602	10	cans	can	NNS
hvd.rsl868	602	11	and	and	CC
hvd.rsl868	602	12	set	set	VBN
hvd.rsl868	602	13	away	away	RB
hvd.rsl868	602	14	to	to	TO
hvd.rsl868	602	15	become	become	VB
hvd.rsl868	602	16	hard	hard	JJ
hvd.rsl868	602	17	.	.	.
hvd.rsl868	603	1	When	when	WRB
hvd.rsl868	603	2	wanted	want	VBN
hvd.rsl868	603	3	for	for	IN
hvd.rsl868	603	4	breakfast	breakfast	NN
hvd.rsl868	603	5	slice	slice	NNP
hvd.rsl868	603	6	three	three	CD
hvd.rsl868	603	7	-	-	HYPH
hvd.rsl868	603	8	fourths	fourth	NNS
hvd.rsl868	603	9	of	of	IN
hvd.rsl868	603	10	an	an	DT
hvd.rsl868	603	11	inch	inch	NN
hvd.rsl868	603	12	thick	thick	JJ
hvd.rsl868	603	13	and	and	CC
hvd.rsl868	603	14	either	either	RB
hvd.rsl868	603	15	brown	brown	JJ
hvd.rsl868	603	16	in	in	IN
hvd.rsl868	603	17	the	the	DT
hvd.rsl868	603	18	oven	oven	NN
hvd.rsl868	603	19	or	or	CC
hvd.rsl868	603	20	fry	fry	VB
hvd.rsl868	603	21	in	in	IN
hvd.rsl868	603	22	a	a	DT
hvd.rsl868	603	23	hot	hot	JJ
hvd.rsl868	603	24	,	,	,
hvd.rsl868	603	25	well	well	RB
hvd.rsl868	603	26	-	-	HYPH
hvd.rsl868	603	27	greased	grease	VBN
hvd.rsl868	603	28	pan	pan	NN
hvd.rsl868	603	29	.	.	.
hvd.rsl868	604	1	Scrapple	Scrapple	NNP
hvd.rsl868	604	2	,	,	,
hvd.rsl868	604	3	Philadelphia.—Take	Philadelphia.—Take	NNP
hvd.rsl868	604	4	a	a	DT
hvd.rsl868	604	5	cleaned	clean	VBN
hvd.rsl868	604	6	pig	pig	NN
hvd.rsl868	604	7	's	's	POS
hvd.rsl868	604	8	head	head	NN
hvd.rsl868	604	9	and	and	CC
hvd.rsl868	604	10	boil	boil	VB
hvd.rsl868	604	11	until	until	IN
hvd.rsl868	604	12	the	the	DT
hvd.rsl868	604	13	flesh	flesh	NN
hvd.rsl868	604	14	strips	strip	VBZ
hvd.rsl868	604	15	easily	easily	RB
hvd.rsl868	604	16	from	from	IN
hvd.rsl868	604	17	the	the	DT
hvd.rsl868	604	18	bones	bone	NNS
hvd.rsl868	604	19	.	.	.
hvd.rsl868	605	1	Remove	remove	VB
hvd.rsl868	605	2	all	all	PDT
hvd.rsl868	605	3	the	the	DT
hvd.rsl868	605	4	bones	bone	NNS
hvd.rsl868	605	5	and	and	CC
hvd.rsl868	605	6	chop	chop	VB
hvd.rsl868	605	7	fine	fine	RB
hvd.rsl868	605	8	.	.	.
hvd.rsl868	606	1	Set	set	VB
hvd.rsl868	606	2	the	the	DT
hvd.rsl868	606	3	liquor	liquor	NN
hvd.rsl868	606	4	in	in	IN
hvd.rsl868	606	5	which	which	WDT
hvd.rsl868	606	6	the	the	DT
hvd.rsl868	606	7	meat	meat	NN
hvd.rsl868	606	8	was	be	VBD
hvd.rsl868	606	9	boiled	boil	VBN
hvd.rsl868	606	10	aside	aside	RB
hvd.rsl868	606	11	until	until	IN
hvd.rsl868	606	12	cold	cold	JJ
hvd.rsl868	606	13	,	,	,
hvd.rsl868	606	14	take	take	VB
hvd.rsl868	606	15	the	the	DT
hvd.rsl868	606	16	cake	cake	NN
hvd.rsl868	606	17	of	of	IN
hvd.rsl868	606	18	fat	fat	NN
hvd.rsl868	606	19	from	from	IN
hvd.rsl868	606	20	the	the	DT
hvd.rsl868	606	21	surface	surface	NN
hvd.rsl868	606	22	and	and	CC
hvd.rsl868	606	23	return	return	VB
hvd.rsl868	606	24	the	the	DT
hvd.rsl868	606	25	liquor	liquor	NN
hvd.rsl868	606	26	to	to	IN
hvd.rsl868	606	27	the	the	DT
hvd.rsl868	606	28	fire	fire	NN
hvd.rsl868	606	29	.	.	.
hvd.rsl868	607	1	When	when	WRB
hvd.rsl868	607	2	it	-PRON-	PRP
hvd.rsl868	607	3	boils	boil	VBZ
hvd.rsl868	607	4	,	,	,
hvd.rsl868	607	5	put	put	VBN
hvd.rsl868	607	6	in	in	IN
hvd.rsl868	607	7	the	the	DT
hvd.rsl868	607	8	chopped	chop	VBN
hvd.rsl868	607	9	meat	meat	NN
hvd.rsl868	607	10	and	and	CC
hvd.rsl868	607	11	season	season	NN
hvd.rsl868	607	12	well	well	RB
hvd.rsl868	607	13	with	with	IN
hvd.rsl868	607	14	pepper	pepper	NN
hvd.rsl868	607	15	and	and	CC
hvd.rsl868	607	16	salt	salt	NN
hvd.rsl868	607	17	.	.	.
hvd.rsl868	608	1	Let	let	VB
hvd.rsl868	608	2	it	-PRON-	PRP
hvd.rsl868	608	3	boil	boil	VB
hvd.rsl868	608	4	again	again	RB
hvd.rsl868	608	5	and	and	CC
hvd.rsl868	608	6	thicken	thicken	VB
hvd.rsl868	608	7	with	with	IN
hvd.rsl868	608	8	cornmeal	cornmeal	NN
hvd.rsl868	608	9	as	as	IN
hvd.rsl868	608	10	you	-PRON-	PRP
hvd.rsl868	608	11	would	would	MD
hvd.rsl868	608	12	in	in	IN
hvd.rsl868	608	13	making	make	VBG
hvd.rsl868	608	14	ordinary	ordinary	JJ
hvd.rsl868	608	15	cornmeal	cornmeal	NN
hvd.rsl868	608	16	mush	mush	NN
hvd.rsl868	608	17	,	,	,
hvd.rsl868	608	18	by	by	IN
hvd.rsl868	608	19	letting	let	VBG
hvd.rsl868	608	20	it	-PRON-	PRP
hvd.rsl868	608	21	slip	slip	VB
hvd.rsl868	608	22	slowly	slowly	RB
hvd.rsl868	608	23	through	through	IN
hvd.rsl868	608	24	the	the	DT
hvd.rsl868	608	25	fingers	finger	NNS
hvd.rsl868	608	26	to	to	TO
hvd.rsl868	608	27	prevent	prevent	VB
hvd.rsl868	608	28	lumps	lump	NNS
hvd.rsl868	608	29	.	.	.
hvd.rsl868	609	1	Cook	cook	VB
hvd.rsl868	609	2	an	an	DT
hvd.rsl868	609	3	hour	hour	NN
hvd.rsl868	609	4	,	,	,
hvd.rsl868	609	5	stirring	stir	VBG
hvd.rsl868	609	6	constantly	constantly	RB
hvd.rsl868	609	7	at	at	IN
hvd.rsl868	609	8	first	first	RB
hvd.rsl868	609	9	,	,	,
hvd.rsl868	609	10	afterward	afterward	RB
hvd.rsl868	609	11	putting	put	VBG
hvd.rsl868	609	12	back	back	RP
hvd.rsl868	609	13	38	38	CD
hvd.rsl868	609	14	'	'	''
hvd.rsl868	609	15	THE	the	DT
hvd.rsl868	609	16	RURAL	rural	JJ
hvd.rsl868	609	17	COOK	COOK	NNP
hvd.rsl868	609	18	BOOK	book	NN
hvd.rsl868	609	19	.	.	.
hvd.rsl868	610	1	on	on	IN
hvd.rsl868	610	2	the	the	DT
hvd.rsl868	610	3	range	range	NN
hvd.rsl868	610	4	in	in	IN
hvd.rsl868	610	5	a	a	DT
hvd.rsl868	610	6	position	position	NN
hvd.rsl868	610	7	to	to	TO
hvd.rsl868	610	8	boil	boil	VB
hvd.rsl868	610	9	gently	gently	RB
hvd.rsl868	610	10	.	.	.
hvd.rsl868	611	1	When	when	WRB
hvd.rsl868	611	2	done	do	VBN
hvd.rsl868	611	3	,	,	,
hvd.rsl868	611	4	pour	pour	VB
hvd.rsl868	611	5	into	into	IN
hvd.rsl868	611	6	a	a	DT
hvd.rsl868	611	7	long	long	JJ
hvd.rsl868	611	8	,	,	,
hvd.rsl868	611	9	square	square	JJ
hvd.rsl868	611	10	pan	pan	NN
hvd.rsl868	611	11	,	,	,
hvd.rsl868	611	12	not	not	RB
hvd.rsl868	611	13	too	too	RB
hvd.rsl868	611	14	deep	deep	JJ
hvd.rsl868	611	15	,	,	,
hvd.rsl868	611	16	and	and	CC
hvd.rsl868	611	17	mold	mold	NN
hvd.rsl868	611	18	.	.	.
hvd.rsl868	612	1	In	in	IN
hvd.rsl868	612	2	cold	cold	JJ
hvd.rsl868	612	3	weather	weather	NN
hvd.rsl868	612	4	this	this	DT
hvd.rsl868	612	5	can	can	MD
hvd.rsl868	612	6	be	be	VB
hvd.rsl868	612	7	kept	keep	VBN
hvd.rsl868	612	8	several	several	JJ
hvd.rsl868	612	9	weeks	week	NNS
hvd.rsl868	612	10	.	.	.
hvd.rsl868	613	1	Slice	slice	VB
hvd.rsl868	613	2	and	and	CC
hvd.rsl868	613	3	fry	fry	VB
hvd.rsl868	613	4	brown	brown	JJ
hvd.rsl868	613	5	in	in	IN
hvd.rsl868	613	6	butter	butter	NN
hvd.rsl868	613	7	or	or	CC
hvd.rsl868	613	8	dripping	dripping	NN
hvd.rsl868	613	9	.	.	.
hvd.rsl868	614	1	Souse.—Clean	Souse.—Clean	NNP
hvd.rsl868	614	2	pig	pig	NN
hvd.rsl868	614	3	's	's	POS
hvd.rsl868	614	4	ears	ear	NNS
hvd.rsl868	614	5	and	and	CC
hvd.rsl868	614	6	feet	foot	NNS
hvd.rsl868	614	7	well	well	RB
hvd.rsl868	614	8	;	;	:
hvd.rsl868	614	9	cover	cover	VB
hvd.rsl868	614	10	them	-PRON-	PRP
hvd.rsl868	614	11	with	with	IN
hvd.rsl868	614	12	cold	cold	JJ
hvd.rsl868	614	13	water	water	NN
hvd.rsl868	614	14	slightly	slightly	RB
hvd.rsl868	614	15	salted	salt	VBD
hvd.rsl868	614	16	and	and	CC
hvd.rsl868	614	17	boil	boil	NN
hvd.rsl868	614	18	until	until	IN
hvd.rsl868	614	19	tender	tender	NN
hvd.rsl868	614	20	.	.	.
hvd.rsl868	615	1	Pack	pack	VB
hvd.rsl868	615	2	in	in	IN
hvd.rsl868	615	3	stone	stone	NN
hvd.rsl868	615	4	jars	jar	NNS
hvd.rsl868	615	5	while	while	IN
hvd.rsl868	615	6	hot	hot	JJ
hvd.rsl868	615	7	,	,	,
hvd.rsl868	615	8	and	and	CC
hvd.rsl868	615	9	cover	cover	VBP
hvd.rsl868	615	10	while	while	IN
hvd.rsl868	615	11	you	-PRON-	PRP
hvd.rsl868	615	12	make	make	VBP
hvd.rsl868	615	13	ready	ready	JJ
hvd.rsl868	615	14	for	for	IN
hvd.rsl868	615	15	pickle	pickle	NN
hvd.rsl868	615	16	.	.	.
hvd.rsl868	616	1	To	to	IN
hvd.rsl868	616	2	half	half	PDT
hvd.rsl868	616	3	a	a	DT
hvd.rsl868	616	4	gallon	gallon	NN
hvd.rsl868	616	5	of	of	IN
hvd.rsl868	616	6	good	good	JJ
hvd.rsl868	616	7	cider	cider	NN
hvd.rsl868	616	8	vinegar	vinegar	NN
hvd.rsl868	616	9	allow	allow	VBP
hvd.rsl868	616	10	half	half	PDT
hvd.rsl868	616	11	a	a	DT
hvd.rsl868	616	12	cup	cup	NN
hvd.rsl868	616	13	of	of	IN
hvd.rsl868	616	14	white	white	JJ
hvd.rsl868	616	15	sugar	sugar	NN
hvd.rsl868	616	16	,	,	,
hvd.rsl868	616	17	three	three	CD
hvd.rsl868	616	18	dozen	dozen	NN
hvd.rsl868	616	19	whole	whole	JJ
hvd.rsl868	616	20	black	black	JJ
hvd.rsl868	616	21	pep-	pep-	NN
hvd.rsl868	616	22	pers	pers	NN
hvd.rsl868	616	23	,	,	,
hvd.rsl868	616	24	a	a	DT
hvd.rsl868	616	25	dozen	dozen	NN
hvd.rsl868	616	26	blades	blade	NNS
hvd.rsl868	616	27	of	of	IN
hvd.rsl868	616	28	mace	mace	NN
hvd.rsl868	616	29	and	and	CC
hvd.rsl868	616	30	a	a	DT
hvd.rsl868	616	31	dozen	dozen	NN
hvd.rsl868	616	32	cloves	clove	NNS
hvd.rsl868	616	33	.	.	.
hvd.rsl868	617	1	Boil	boil	VB
hvd.rsl868	617	2	this	this	DT
hvd.rsl868	617	3	one	one	CD
hvd.rsl868	617	4	minute	minute	NN
hvd.rsl868	617	5	,	,	,
hvd.rsl868	617	6	taking	take	VBG
hvd.rsl868	617	7	care	care	NN
hvd.rsl868	617	8	that	that	IN
hvd.rsl868	617	9	it	-PRON-	PRP
hvd.rsl868	617	10	really	really	RB
hvd.rsl868	617	11	boils	boil	VBZ
hvd.rsl868	617	12	,	,	,
hvd.rsl868	617	13	and	and	CC
hvd.rsl868	617	14	pour	pour	VBP
hvd.rsl868	617	15	while	while	IN
hvd.rsl868	617	16	hot	hot	JJ
hvd.rsl868	617	17	over	over	IN
hvd.rsl868	617	18	the	the	DT
hvd.rsl868	617	19	still	still	RB
hvd.rsl868	617	20	warm	warm	JJ
hvd.rsl868	617	21	feet	foot	NNS
hvd.rsl868	617	22	and	and	CC
hvd.rsl868	617	23	ears	ear	NNS
hvd.rsl868	617	24	.	.	.
hvd.rsl868	618	1	It	-PRON-	PRP
hvd.rsl868	618	2	will	will	MD
hvd.rsl868	618	3	be	be	VB
hvd.rsl868	618	4	ready	ready	JJ
hvd.rsl868	618	5	to	to	TO
hvd.rsl868	618	6	use	use	VB
hvd.rsl868	618	7	in	in	IN
hvd.rsl868	618	8	two	two	CD
hvd.rsl868	618	9	days	day	NNS
hvd.rsl868	618	10	and	and	CC
hvd.rsl868	618	11	will	will	MD
hvd.rsl868	618	12	keep	keep	VB
hvd.rsl868	618	13	in	in	IN
hvd.rsl868	618	14	a	a	DT
hvd.rsl868	618	15	cool	cool	JJ
hvd.rsl868	618	16	place	place	NN
hvd.rsl868	618	17	for	for	IN
hvd.rsl868	618	18	two	two	CD
hvd.rsl868	618	19	months	month	NNS
hvd.rsl868	618	20	.	.	.
hvd.rsl868	619	1	If	if	IN
hvd.rsl868	619	2	you	-PRON-	PRP
hvd.rsl868	619	3	wish	wish	VBP
hvd.rsl868	619	4	it	-PRON-	PRP
hvd.rsl868	619	5	for	for	IN
hvd.rsl868	619	6	breakfast	breakfast	NN
hvd.rsl868	619	7	,	,	,
hvd.rsl868	619	8	make	make	VB
hvd.rsl868	619	9	a	a	DT
hvd.rsl868	619	10	batter	batter	NN
hvd.rsl868	619	11	of	of	IN
hvd.rsl868	619	12	one	one	CD
hvd.rsl868	619	13	egg	egg	NN
hvd.rsl868	619	14	,	,	,
hvd.rsl868	619	15	one	one	CD
hvd.rsl868	619	16	cup	cup	NN
hvd.rsl868	619	17	of	of	IN
hvd.rsl868	619	18	milk	milk	NN
hvd.rsl868	619	19	,	,	,
hvd.rsl868	619	20	salt	salt	NN
hvd.rsl868	619	21	to	to	TO
hvd.rsl868	619	22	taste	taste	VB
hvd.rsl868	619	23	,	,	,
hvd.rsl868	619	24	and	and	CC
hvd.rsl868	619	25	a	a	DT
hvd.rsl868	619	26	teaspoonful	teaspoonful	NN
hvd.rsl868	619	27	of	of	IN
hvd.rsl868	619	28	butter	butter	NN
hvd.rsl868	619	29	,	,	,
hvd.rsl868	619	30	with	with	IN
hvd.rsl868	619	31	enough	enough	JJ
hvd.rsl868	619	32	flour	flour	NN
hvd.rsl868	619	33	for	for	IN
hvd.rsl868	619	34	a	a	DT
hvd.rsl868	619	35	thin	thin	JJ
hvd.rsl868	619	36	muffin	muffin	NN
hvd.rsl868	619	37	batter	batter	NN
hvd.rsl868	619	38	;	;	:
hvd.rsl868	619	39	dip	dip	VB
hvd.rsl868	619	40	each	each	DT
hvd.rsl868	619	41	piece	piece	NN
hvd.rsl868	619	42	in	in	IN
hvd.rsl868	619	43	this	this	DT
hvd.rsl868	619	44	and	and	CC
hvd.rsl868	619	45	fry	fry	VB
hvd.rsl868	619	46	in	in	IN
hvd.rsl868	619	47	hot	hot	JJ
hvd.rsl868	619	48	lard	lard	NN
hvd.rsl868	619	49	or	or	CC
hvd.rsl868	619	50	dripping	dripping	NN
hvd.rsl868	619	51	.	.	.
hvd.rsl868	620	1	Or	or	CC
hvd.rsl868	620	2	dip	dip	VB
hvd.rsl868	620	3	each	each	DT
hvd.rsl868	620	4	in	in	IN
hvd.rsl868	620	5	beaten	beat	VBN
hvd.rsl868	620	6	egg	egg	NN
hvd.rsl868	620	7	,	,	,
hvd.rsl868	620	8	then	then	RB
hvd.rsl868	620	9	in	in	IN
hvd.rsl868	620	10	pounded	pound	VBN
hvd.rsl868	620	11	cracker	cracker	NN
hvd.rsl868	620	12	before	before	IN
hvd.rsl868	620	13	frying	fry	VBG
hvd.rsl868	620	14	.	.	.
hvd.rsl868	621	1	Souse	Souse	NNP
hvd.rsl868	621	2	is	be	VBZ
hvd.rsl868	621	3	also	also	RB
hvd.rsl868	621	4	good	good	JJ
hvd.rsl868	621	5	eaten	eat	VBN
hvd.rsl868	621	6	cold	cold	JJ
hvd.rsl868	621	7	,	,	,
hvd.rsl868	621	8	especially	especially	RB
hvd.rsl868	621	9	the	the	DT
hvd.rsl868	621	10	feet	foot	NNS
hvd.rsl868	621	11	.	.	.
hvd.rsl868	622	1	Stew	Stew	NNP
hvd.rsl868	622	2	,	,	,
hvd.rsl868	622	3	Oven.—Two	oven.—two	NN
hvd.rsl868	622	4	or	or	CC
hvd.rsl868	622	5	three	three	CD
hvd.rsl868	622	6	pounds	pound	NNS
hvd.rsl868	622	7	of	of	IN
hvd.rsl868	622	8	beef	beef	NN
hvd.rsl868	622	9	shin	shin	NNP
hvd.rsl868	622	10	are	be	VBP
hvd.rsl868	622	11	selected	select	VBN
hvd.rsl868	622	12	,	,	,
hvd.rsl868	622	13	the	the	DT
hvd.rsl868	622	14	bone	bone	NN
hvd.rsl868	622	15	being	be	VBG
hvd.rsl868	622	16	broken	break	VBN
hvd.rsl868	622	17	into	into	IN
hvd.rsl868	622	18	three	three	CD
hvd.rsl868	622	19	or	or	CC
hvd.rsl868	622	20	four	four	CD
hvd.rsl868	622	21	pieces	piece	NNS
hvd.rsl868	622	22	.	.	.
hvd.rsl868	623	1	After	after	IN
hvd.rsl868	623	2	wiping	wipe	VBG
hvd.rsl868	623	3	with	with	IN
hvd.rsl868	623	4	a	a	DT
hvd.rsl868	623	5	damp	damp	JJ
hvd.rsl868	623	6	cloth	cloth	NN
hvd.rsl868	623	7	,	,	,
hvd.rsl868	623	8	remove	remove	VB
hvd.rsl868	623	9	all	all	PDT
hvd.rsl868	623	10	the	the	DT
hvd.rsl868	623	11	meat	meat	NN
hvd.rsl868	623	12	from	from	IN
hvd.rsl868	623	13	the	the	DT
hvd.rsl868	623	14	bone	bone	NN
hvd.rsl868	623	15	and	and	CC
hvd.rsl868	623	16	cut	cut	VBD
hvd.rsl868	623	17	into	into	IN
hvd.rsl868	623	18	small	small	JJ
hvd.rsl868	623	19	pieces	piece	NNS
hvd.rsl868	623	20	for	for	IN
hvd.rsl868	623	21	serving	serve	VBG
hvd.rsl868	623	22	.	.	.
hvd.rsl868	624	1	Scrape	scrape	VB
hvd.rsl868	624	2	the	the	DT
hvd.rsl868	624	3	marrow	marrow	NN
hvd.rsl868	624	4	from	from	IN
hvd.rsl868	624	5	the	the	DT
hvd.rsl868	624	6	bone	bone	NN
hvd.rsl868	624	7	and	and	CC
hvd.rsl868	624	8	place	place	NN
hvd.rsl868	624	9	in	in	IN
hvd.rsl868	624	10	a	a	DT
hvd.rsl868	624	11	kettle	kettle	NN
hvd.rsl868	624	12	,	,	,
hvd.rsl868	624	13	and	and	CC
hvd.rsl868	624	14	in	in	IN
hvd.rsl868	624	15	it	-PRON-	PRP
hvd.rsl868	624	16	brown	brown	JJ
hvd.rsl868	624	17	first	first	RB
hvd.rsl868	624	18	the	the	DT
hvd.rsl868	624	19	meat	meat	NN
hvd.rsl868	624	20	,	,	,
hvd.rsl868	624	21	then	then	RB
hvd.rsl868	624	22	the	the	DT
hvd.rsl868	624	23	vegetables	vegetable	NNS
hvd.rsl868	624	24	cut	cut	VBN
hvd.rsl868	624	25	in	in	IN
hvd.rsl868	624	26	cubes	cube	NNS
hvd.rsl868	624	27	—	—	:
hvd.rsl868	624	28	half	half	PDT
hvd.rsl868	624	29	an	an	DT
hvd.rsl868	624	30	onion	onion	NN
hvd.rsl868	624	31	and	and	CC
hvd.rsl868	624	32	one	one	CD
hvd.rsl868	624	33	carrot	carrot	NN
hvd.rsl868	624	34	.	.	.
hvd.rsl868	625	1	Now	now	RB
hvd.rsl868	625	2	dredge	dredge	VB
hvd.rsl868	625	3	well	well	RB
hvd.rsl868	625	4	with	with	IN
hvd.rsl868	625	5	flour	flour	NN
hvd.rsl868	625	6	and	and	CC
hvd.rsl868	625	7	salt	salt	NN
hvd.rsl868	625	8	,	,	,
hvd.rsl868	625	9	adding	add	VBG
hvd.rsl868	625	10	about	about	IN
hvd.rsl868	625	11	a	a	DT
hvd.rsl868	625	12	tablespoon-	tablespoon-	NN
hvd.rsl868	625	13	ful	ful	NN
hvd.rsl868	625	14	of	of	IN
hvd.rsl868	625	15	browned	browned	JJ
hvd.rsl868	625	16	flour	flour	NN
hvd.rsl868	625	17	to	to	TO
hvd.rsl868	625	18	give	give	VB
hvd.rsl868	625	19	color	color	NN
hvd.rsl868	625	20	.	.	.
hvd.rsl868	626	1	Add	add	VB
hvd.rsl868	626	2	one	one	CD
hvd.rsl868	626	3	or	or	CC
hvd.rsl868	626	4	two	two	CD
hvd.rsl868	626	5	whole	whole	JJ
hvd.rsl868	626	6	cloves	clove	NNS
hvd.rsl868	626	7	,	,	,
hvd.rsl868	626	8	one-	one-	JJ
hvd.rsl868	626	9	half	half	NN
hvd.rsl868	626	10	cup	cup	NN
hvd.rsl868	626	11	of	of	IN
hvd.rsl868	626	12	tomato	tomato	NN
hvd.rsl868	626	13	or	or	CC
hvd.rsl868	626	14	a	a	DT
hvd.rsl868	626	15	little	little	JJ
hvd.rsl868	626	16	tomato	tomato	NN
hvd.rsl868	626	17	catsup	catsup	NN
hvd.rsl868	626	18	,	,	,
hvd.rsl868	626	19	then	then	RB
hvd.rsl868	626	20	the	the	DT
hvd.rsl868	626	21	pieces	piece	NNS
hvd.rsl868	626	22	of	of	IN
hvd.rsl868	626	23	bone	bone	NN
hvd.rsl868	626	24	.	.	.
hvd.rsl868	627	1	Cook	cook	VB
hvd.rsl868	627	2	in	in	IN
hvd.rsl868	627	3	the	the	DT
hvd.rsl868	627	4	oven	oven	NN
hvd.rsl868	627	5	in	in	IN
hvd.rsl868	627	6	a	a	DT
hvd.rsl868	627	7	deep	deep	JJ
hvd.rsl868	627	8	iron	iron	NN
hvd.rsl868	627	9	meat	meat	NN
hvd.rsl868	627	10	-	-	HYPH
hvd.rsl868	627	11	pan	pan	NN
hvd.rsl868	627	12	for	for	IN
hvd.rsl868	627	13	three	three	CD
hvd.rsl868	627	14	or	or	CC
hvd.rsl868	627	15	four	four	CD
hvd.rsl868	627	16	hours	hour	NNS
hvd.rsl868	627	17	,	,	,
hvd.rsl868	627	18	adding	add	VBG
hvd.rsl868	627	19	potatoes	potato	NNS
hvd.rsl868	627	20	,	,	,
hvd.rsl868	627	21	cut	cut	VBN
hvd.rsl868	627	22	in	in	IN
hvd.rsl868	627	23	cubes	cube	NNS
hvd.rsl868	627	24	,	,	,
hvd.rsl868	627	25	one	one	CD
hvd.rsl868	627	26	hour	hour	NN
hvd.rsl868	627	27	before	before	IN
hvd.rsl868	627	28	serving	serve	VBG
hvd.rsl868	627	29	.	.	.
hvd.rsl868	628	1	Stew	Stew	NNP
hvd.rsl868	628	2	,	,	,
hvd.rsl868	628	3	Tomato.—Fry	tomato.—fry	CD
hvd.rsl868	628	4	a	a	DT
hvd.rsl868	628	5	tiny	tiny	JJ
hvd.rsl868	628	6	onion	onion	NN
hvd.rsl868	628	7	,	,	,
hvd.rsl868	628	8	or	or	CC
hvd.rsl868	628	9	a	a	DT
hvd.rsl868	628	10	slice	slice	NN
hvd.rsl868	628	11	or	or	CC
hvd.rsl868	628	12	two	two	CD
hvd.rsl868	628	13	of	of	IN
hvd.rsl868	628	14	ordinary	ordinary	JJ
hvd.rsl868	628	15	size	size	NN
hvd.rsl868	628	16	,	,	,
hvd.rsl868	628	17	in	in	IN
hvd.rsl868	628	18	a	a	DT
hvd.rsl868	628	19	couple	couple	NN
hvd.rsl868	628	20	of	of	IN
hvd.rsl868	628	21	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	628	22	of	of	IN
hvd.rsl868	628	23	fat	fat	NN
hvd.rsl868	628	24	.	.	.
hvd.rsl868	629	1	Add	add	VB
hvd.rsl868	629	2	two	two	CD
hvd.rsl868	629	3	or	or	CC
hvd.rsl868	629	4	three	three	CD
hvd.rsl868	629	5	slices	slice	NNS
hvd.rsl868	629	6	of	of	IN
hvd.rsl868	629	7	carrot	carrot	NN
hvd.rsl868	629	8	and	and	CC
hvd.rsl868	629	9	let	let	VB
hvd.rsl868	629	10	them	-PRON-	PRP
hvd.rsl868	629	11	brown	brown	JJ
hvd.rsl868	629	12	.	.	.
hvd.rsl868	630	1	Then	then	RB
hvd.rsl868	630	2	stir	stir	VB
hvd.rsl868	630	3	in	in	IN
hvd.rsl868	630	4	a	a	DT
hvd.rsl868	630	5	cupful	cupful	NN
hvd.rsl868	630	6	of	of	IN
hvd.rsl868	630	7	canned	canned	JJ
hvd.rsl868	630	8	tomatoes	tomato	NNS
hvd.rsl868	630	9	and	and	CC
hvd.rsl868	630	10	half	half	PDT
hvd.rsl868	630	11	a	a	DT
hvd.rsl868	630	12	cupful	cupful	NN
hvd.rsl868	630	13	of	of	IN
hvd.rsl868	630	14	beef	beef	NN
hvd.rsl868	630	15	stock	stock	NN
hvd.rsl868	630	16	or	or	CC
hvd.rsl868	630	17	gravy	gravy	NN
hvd.rsl868	630	18	.	.	.
hvd.rsl868	631	1	If	if	IN
hvd.rsl868	631	2	stock	stock	NN
hvd.rsl868	631	3	is	be	VBZ
hvd.rsl868	631	4	used	use	VBN
hvd.rsl868	631	5	the	the	DT
hvd.rsl868	631	6	mixture	mixture	NN
hvd.rsl868	631	7	should	should	MD
hvd.rsl868	631	8	be	be	VB
hvd.rsl868	631	9	thickened	thicken	VBN
hvd.rsl868	631	10	with	with	IN
hvd.rsl868	631	11	a	a	DT
hvd.rsl868	631	12	little	little	JJ
hvd.rsl868	631	13	flour	flour	NN
hvd.rsl868	631	14	.	.	.
hvd.rsl868	632	1	Add	add	VB
hvd.rsl868	632	2	also	also	RB
hvd.rsl868	632	3	half	half	PDT
hvd.rsl868	632	4	a	a	DT
hvd.rsl868	632	5	bayleaf	bayleaf	NN
hvd.rsl868	632	6	and	and	CC
hvd.rsl868	632	7	a	a	DT
hvd.rsl868	632	8	couple	couple	NN
hvd.rsl868	632	9	of	of	IN
hvd.rsl868	632	10	sprays	spray	NNS
hvd.rsl868	632	11	of	of	IN
hvd.rsl868	632	12	Summer	summer	NN
hvd.rsl868	632	13	savory	savory	JJ
hvd.rsl868	632	14	,	,	,
hvd.rsl868	632	15	and	and	CC
hvd.rsl868	632	16	simmer	simmer	VB
hvd.rsl868	632	17	the	the	DT
hvd.rsl868	632	18	stew	stew	NN
hvd.rsl868	632	19	slowly	slowly	RB
hvd.rsl868	632	20	for	for	IN
hvd.rsl868	632	21	half	half	PDT
hvd.rsl868	632	22	an	an	DT
hvd.rsl868	632	23	hour	hour	NN
hvd.rsl868	632	24	,	,	,
hvd.rsl868	632	25	so	so	IN
hvd.rsl868	632	26	that	that	IN
hvd.rsl868	632	27	it	-PRON-	PRP
hvd.rsl868	632	28	may	may	MD
hvd.rsl868	632	29	be	be	VB
hvd.rsl868	632	30	permeated	permeate	VBN
hvd.rsl868	632	31	with	with	IN
hvd.rsl868	632	32	the	the	DT
hvd.rsl868	632	33	seasonings	seasoning	NNS
hvd.rsl868	632	34	.	.	.
hvd.rsl868	633	1	At	at	IN
hvd.rsl868	633	2	the	the	DT
hvd.rsl868	633	3	end	end	NN
hvd.rsl868	633	4	of	of	IN
hvd.rsl868	633	5	this	this	DT
hvd.rsl868	633	6	time	time	NN
hvd.rsl868	633	7	add	add	VB
hvd.rsl868	633	8	the	the	DT
hvd.rsl868	633	9	cold	cold	JJ
hvd.rsl868	633	10	meat	meat	NN
hvd.rsl868	633	11	from	from	IN
hvd.rsl868	633	12	a	a	DT
hvd.rsl868	633	13	shank	shank	NN
hvd.rsl868	633	14	of	of	IN
hvd.rsl868	633	15	beef	beef	NN
hvd.rsl868	633	16	,	,	,
hvd.rsl868	633	17	or	or	CC
hvd.rsl868	633	18	any	any	DT
hvd.rsl868	633	19	"	"	``
hvd.rsl868	633	20	leftover	leftover	JJ
hvd.rsl868	633	21	,	,	,
hvd.rsl868	633	22	"	"	''
hvd.rsl868	633	23	cut	cut	VBN
hvd.rsl868	633	24	in	in	IN
hvd.rsl868	633	25	small	small	JJ
hvd.rsl868	633	26	pieces	piece	NNS
hvd.rsl868	633	27	.	.	.
hvd.rsl868	634	1	Simmer	simmer	VB
hvd.rsl868	634	2	very	very	RB
hvd.rsl868	634	3	slowly	slowly	RB
hvd.rsl868	634	4	for	for	IN
hvd.rsl868	634	5	five	five	CD
hvd.rsl868	634	6	or	or	CC
hvd.rsl868	634	7	10	10	CD
hvd.rsl868	634	8	minutes	minute	NNS
hvd.rsl868	634	9	and	and	CC
hvd.rsl868	634	10	serve	serve	VBP
hvd.rsl868	634	11	hot	hot	JJ
hvd.rsl868	634	12	,	,	,
hvd.rsl868	634	13	after	after	IN
hvd.rsl868	634	14	dashing	dash	VBG
hvd.rsl868	634	15	in	in	IN
hvd.rsl868	634	16	a	a	DT
hvd.rsl868	634	17	little	little	JJ
hvd.rsl868	634	18	salt	salt	NN
hvd.rsl868	634	19	and	and	CC
hvd.rsl868	634	20	pepper	pepper	NN
hvd.rsl868	634	21	.	.	.
hvd.rsl868	635	1	Tough	tough	JJ
hvd.rsl868	635	2	Meat.—To	Meat.—To	NNP
hvd.rsl868	635	3	soften	soften	VBP
hvd.rsl868	635	4	a	a	DT
hvd.rsl868	635	5	tough	tough	JJ
hvd.rsl868	635	6	steak	steak	NN
hvd.rsl868	635	7	pour	pour	VBP
hvd.rsl868	635	8	a	a	DT
hvd.rsl868	635	9	few	few	JJ
hvd.rsl868	635	10	spoonfuls	spoonful	NNS
hvd.rsl868	635	11	of	of	IN
hvd.rsl868	635	12	vine-	vine-	NNP
hvd.rsl868	635	13	gar	gar	NNP
hvd.rsl868	635	14	,	,	,
hvd.rsl868	635	15	or	or	CC
hvd.rsl868	635	16	vinegar	vinegar	NN
hvd.rsl868	635	17	and	and	CC
hvd.rsl868	635	18	oil	oil	NN
hvd.rsl868	635	19	mixed	mix	VBN
hvd.rsl868	635	20	,	,	,
hvd.rsl868	635	21	over	over	IN
hvd.rsl868	635	22	it	-PRON-	PRP
hvd.rsl868	635	23	,	,	,
hvd.rsl868	635	24	and	and	CC
hvd.rsl868	635	25	allow	allow	VB
hvd.rsl868	635	26	it	-PRON-	PRP
hvd.rsl868	635	27	to	to	TO
hvd.rsl868	635	28	stand	stand	VB
hvd.rsl868	635	29	12	12	CD
hvd.rsl868	635	30	to	to	TO
hvd.rsl868	635	31	24	24	CD
hvd.rsl868	635	32	hours	hour	NNS
hvd.rsl868	635	33	,	,	,
hvd.rsl868	635	34	turning	turn	VBG
hvd.rsl868	635	35	occasionally	occasionally	RB
hvd.rsl868	635	36	.	.	.
hvd.rsl868	636	1	A	a	DT
hvd.rsl868	636	2	tough	tough	JJ
hvd.rsl868	636	3	piece	piece	NN
hvd.rsl868	636	4	of	of	IN
hvd.rsl868	636	5	meat	meat	NN
hvd.rsl868	636	6	may	may	MD
hvd.rsl868	636	7	be	be	VB
hvd.rsl868	636	8	laid	lay	VBN
hvd.rsl868	636	9	in	in	IN
hvd.rsl868	636	10	vine-	vine-	NNP
hvd.rsl868	636	11	gar	gar	NNP
hvd.rsl868	636	12	(	(	-LRB-
hvd.rsl868	636	13	not	not	RB
hvd.rsl868	636	14	too	too	RB
hvd.rsl868	636	15	strong	strong	JJ
hvd.rsl868	636	16	)	)	-RRB-
hvd.rsl868	636	17	for	for	IN
hvd.rsl868	636	18	three	three	CD
hvd.rsl868	636	19	or	or	CC
hvd.rsl868	636	20	four	four	CD
hvd.rsl868	636	21	days	day	NNS
hvd.rsl868	636	22	in	in	IN
hvd.rsl868	636	23	Summer	summer	NN
hvd.rsl868	636	24	,	,	,
hvd.rsl868	636	25	or	or	CC
hvd.rsl868	636	26	twice	twice	RB
hvd.rsl868	636	27	as	as	RB
hvd.rsl868	636	28	long	long	JJ
hvd.rsl868	636	29	in	in	IN
hvd.rsl868	636	30	Winter	Winter	NNP
hvd.rsl868	636	31	.	.	.
hvd.rsl868	637	1	Oil	oil	NN
hvd.rsl868	637	2	or	or	CC
hvd.rsl868	637	3	spices	spice	NNS
hvd.rsl868	637	4	may	may	MD
hvd.rsl868	637	5	be	be	VB
hvd.rsl868	637	6	added	add	VBN
hvd.rsl868	637	7	to	to	IN
hvd.rsl868	637	8	the	the	DT
hvd.rsl868	637	9	vinegar	vinegar	NN
hvd.rsl868	637	10	if	if	IN
hvd.rsl868	637	11	desired	desire	VBN
hvd.rsl868	637	12	,	,	,
hvd.rsl868	637	13	this	this	DT
hvd.rsl868	637	14	bath	bath	NN
hvd.rsl868	637	15	being	be	VBG
hvd.rsl868	637	16	termed	term	VBN
hvd.rsl868	637	17	a	a	DT
hvd.rsl868	637	18	marinade	marinade	NN
hvd.rsl868	637	19	.	.	.
hvd.rsl868	638	1	Tough	tough	JJ
hvd.rsl868	638	2	meat	meat	NN
hvd.rsl868	638	3	should	should	MD
hvd.rsl868	638	4	receive	receive	VB
hvd.rsl868	638	5	long	long	JJ
hvd.rsl868	638	6	gentle	gentle	JJ
hvd.rsl868	638	7	cook-	cook-	NN
hvd.rsl868	638	8	ing	ing	NN
hvd.rsl868	638	9	,	,	,
hvd.rsl868	638	10	preferably	preferably	RB
hvd.rsl868	638	11	in	in	IN
hvd.rsl868	638	12	an	an	DT
hvd.rsl868	638	13	enclosed	enclosed	JJ
hvd.rsl868	638	14	vessel	vessel	NN
hvd.rsl868	638	15	which	which	WDT
hvd.rsl868	638	16	will	will	MD
hvd.rsl868	638	17	prevent	prevent	VB
hvd.rsl868	638	18	evaporation	evaporation	NN
hvd.rsl868	638	19	of	of	IN
hvd.rsl868	638	20	juices	juice	NNS
hvd.rsl868	638	21	.	.	.
hvd.rsl868	639	1	Such	such	JJ
hvd.rsl868	639	2	beef	beef	NN
hvd.rsl868	639	3	should	should	MD
hvd.rsl868	639	4	not	not	RB
hvd.rsl868	639	5	be	be	VB
hvd.rsl868	639	6	treated	treat	VBN
hvd.rsl868	639	7	like	like	IN
hvd.rsl868	639	8	a	a	DT
hvd.rsl868	639	9	tender	tender	NN
hvd.rsl868	639	10	rib	rib	NN
hvd.rsl868	639	11	roast	roast	NN
hvd.rsl868	639	12	;	;	:
hvd.rsl868	639	13	it	-PRON-	PRP
hvd.rsl868	639	14	would	would	MD
hvd.rsl868	639	15	THE	the	DT
hvd.rsl868	639	16	RURAL	rural	JJ
hvd.rsl868	639	17	COOK	COOK	NNP
hvd.rsl868	639	18	BOOK	book	NN
hvd.rsl868	639	19	.	.	.
hvd.rsl868	640	1	39	39	CD
hvd.rsl868	640	2	better	well	JJR
hvd.rsl868	640	3	be	be	VB
hvd.rsl868	640	4	braised	braise	VBN
hvd.rsl868	640	5	(	(	-LRB-
hvd.rsl868	640	6	pot	pot	NN
hvd.rsl868	640	7	roast	roast	NN
hvd.rsl868	640	8	)	)	-RRB-
hvd.rsl868	640	9	or	or	CC
hvd.rsl868	640	10	cooked	cook	VBN
hvd.rsl868	640	11	as	as	IN
hvd.rsl868	640	12	beef	beef	NN
hvd.rsl868	640	13	a	a	DT
hvd.rsl868	640	14	la	la	FW
hvd.rsl868	640	15	mode	mode	NN
hvd.rsl868	640	16	.	.	.
hvd.rsl868	641	1	The	the	DT
hvd.rsl868	641	2	mar-	mar-	JJ
hvd.rsl868	641	3	inade	inade	NN
hvd.rsl868	641	4	will	will	MD
hvd.rsl868	641	5	be	be	VB
hvd.rsl868	641	6	found	find	VBN
hvd.rsl868	641	7	desirable	desirable	JJ
hvd.rsl868	641	8	when	when	WRB
hvd.rsl868	641	9	the	the	DT
hvd.rsl868	641	10	meat	meat	NN
hvd.rsl868	641	11	is	be	VBZ
hvd.rsl868	641	12	cooked	cook	VBN
hvd.rsl868	641	13	in	in	IN
hvd.rsl868	641	14	this	this	DT
hvd.rsl868	641	15	way	way	NN
hvd.rsl868	641	16	.	.	.
hvd.rsl868	642	1	If	if	IN
hvd.rsl868	642	2	stewed	stew	VBN
hvd.rsl868	642	3	,	,	,
hvd.rsl868	642	4	the	the	DT
hvd.rsl868	642	5	same	same	JJ
hvd.rsl868	642	6	system	system	NN
hvd.rsl868	642	7	of	of	IN
hvd.rsl868	642	8	prolonged	prolonged	JJ
hvd.rsl868	642	9	gentle	gentle	JJ
hvd.rsl868	642	10	cooking	cooking	NN
hvd.rsl868	642	11	(	(	-LRB-
hvd.rsl868	642	12	preferably	preferably	RB
hvd.rsl868	642	13	in	in	IN
hvd.rsl868	642	14	an	an	DT
hvd.rsl868	642	15	earthen	earthen	JJ
hvd.rsl868	642	16	stewpan	stewpan	NN
hvd.rsl868	642	17	or	or	CC
hvd.rsl868	642	18	casserole	casserole	NN
hvd.rsl868	642	19	)	)	-RRB-
hvd.rsl868	642	20	should	should	MD
hvd.rsl868	642	21	be	be	VB
hvd.rsl868	642	22	employed	employ	VBN
hvd.rsl868	642	23	.	.	.
hvd.rsl868	643	1	Stuffed	Stuffed	NNP
hvd.rsl868	643	2	Tenderloin.—Procure	Tenderloin.—Procure	NNP
hvd.rsl868	643	3	a	a	DT
hvd.rsl868	643	4	good	good	JJ
hvd.rsl868	643	5	-	-	HYPH
hvd.rsl868	643	6	sized	sized	JJ
hvd.rsl868	643	7	tenderloin	tenderloin	NN
hvd.rsl868	643	8	,	,	,
hvd.rsl868	643	9	slit	slit	VBD
hvd.rsl868	643	10	one	one	CD
hvd.rsl868	643	11	side	side	NN
hvd.rsl868	643	12	open	open	JJ
hvd.rsl868	643	13	and	and	CC
hvd.rsl868	643	14	lay	lie	VBD
hvd.rsl868	643	15	within	within	IN
hvd.rsl868	643	16	a	a	DT
hvd.rsl868	643	17	dressing	dressing	NN
hvd.rsl868	643	18	made	make	VBN
hvd.rsl868	643	19	as	as	IN
hvd.rsl868	643	20	follows	follow	VBZ
hvd.rsl868	643	21	:	:	:
hvd.rsl868	643	22	One	one	CD
hvd.rsl868	643	23	cupful	cupful	NN
hvd.rsl868	643	24	of	of	IN
hvd.rsl868	643	25	dry	dry	JJ
hvd.rsl868	643	26	grated	grate	VBN
hvd.rsl868	643	27	crumbs	crumb	NNS
hvd.rsl868	643	28	,	,	,
hvd.rsl868	643	29	one	one	CD
hvd.rsl868	643	30	tablespoonful	tablespoonful	NN
hvd.rsl868	643	31	of	of	IN
hvd.rsl868	643	32	minced	mince	VBN
hvd.rsl868	643	33	parseley	parseley	NN
hvd.rsl868	643	34	,	,	,
hvd.rsl868	643	35	one	one	CD
hvd.rsl868	643	36	large	large	JJ
hvd.rsl868	643	37	teaspoonful	teaspoonful	NN
hvd.rsl868	643	38	of	of	IN
hvd.rsl868	643	39	mixed	mixed	JJ
hvd.rsl868	643	40	sweet	sweet	JJ
hvd.rsl868	643	41	herbs	herb	NNS
hvd.rsl868	643	42	,	,	,
hvd.rsl868	643	43	thyme	thyme	NNS
hvd.rsl868	643	44	,	,	,
hvd.rsl868	643	45	Summer	summer	NN
hvd.rsl868	643	46	savory	savory	JJ
hvd.rsl868	643	47	,	,	,
hvd.rsl868	643	48	sweet	sweet	JJ
hvd.rsl868	643	49	marjoram	marjoram	NN
hvd.rsl868	643	50	and	and	CC
hvd.rsl868	643	51	sage	sage	NN
hvd.rsl868	643	52	,	,	,
hvd.rsl868	643	53	one	one	CD
hvd.rsl868	643	54	heaping	heap	VBG
hvd.rsl868	643	55	teaspoonful	teaspoonful	NN
hvd.rsl868	643	56	of	of	IN
hvd.rsl868	643	57	finely	finely	RB
hvd.rsl868	643	58	chopped	chop	VBN
hvd.rsl868	643	59	onion	onion	NN
hvd.rsl868	643	60	fried	fry	VBN
hvd.rsl868	643	61	in	in	IN
hvd.rsl868	643	62	one	one	CD
hvd.rsl868	643	63	tablespoon-	tablespoon-	NN
hvd.rsl868	643	64	ful	ful	NN
hvd.rsl868	643	65	of	of	IN
hvd.rsl868	643	66	butter	butter	NN
hvd.rsl868	643	67	,	,	,
hvd.rsl868	643	68	one	one	CD
hvd.rsl868	643	69	-	-	HYPH
hvd.rsl868	643	70	half	half	NN
hvd.rsl868	643	71	teaspoonful	teaspoonful	NN
hvd.rsl868	643	72	salt	salt	NN
hvd.rsl868	643	73	,	,	,
hvd.rsl868	643	74	one	one	CD
hvd.rsl868	643	75	saltspoonful	saltspoonful	JJ
hvd.rsl868	643	76	pepper	pepper	NN
hvd.rsl868	643	77	.	.	.
hvd.rsl868	644	1	If	if	IN
hvd.rsl868	644	2	this	this	DT
hvd.rsl868	644	3	amount	amount	NN
hvd.rsl868	644	4	of	of	IN
hvd.rsl868	644	5	butter	butter	NN
hvd.rsl868	644	6	does	do	VBZ
hvd.rsl868	644	7	not	not	RB
hvd.rsl868	644	8	make	make	VB
hvd.rsl868	644	9	it	-PRON-	PRP
hvd.rsl868	644	10	moist	moist	JJ
hvd.rsl868	644	11	enough	enough	RB
hvd.rsl868	644	12	add	add	VB
hvd.rsl868	644	13	a	a	DT
hvd.rsl868	644	14	trifle	trifle	RB
hvd.rsl868	644	15	more	more	RBR
hvd.rsl868	644	16	melted	melt	VBN
hvd.rsl868	644	17	butter	butter	NN
hvd.rsl868	644	18	,	,	,
hvd.rsl868	644	19	but	but	CC
hvd.rsl868	644	20	no	no	DT
hvd.rsl868	644	21	water	water	NN
hvd.rsl868	644	22	.	.	.
hvd.rsl868	645	1	Stuff	stuff	NN
hvd.rsl868	645	2	the	the	DT
hvd.rsl868	645	3	tenderloin	tenderloin	NN
hvd.rsl868	645	4	and	and	CC
hvd.rsl868	645	5	sew	sew	VB
hvd.rsl868	645	6	up	up	RP
hvd.rsl868	645	7	the	the	DT
hvd.rsl868	645	8	opening	opening	NN
hvd.rsl868	645	9	.	.	.
hvd.rsl868	646	1	If	if	IN
hvd.rsl868	646	2	it	-PRON-	PRP
hvd.rsl868	646	3	is	be	VBZ
hvd.rsl868	646	4	not	not	RB
hvd.rsl868	646	5	fat	fat	JJ
hvd.rsl868	646	6	place	place	NN
hvd.rsl868	646	7	two	two	CD
hvd.rsl868	646	8	or	or	CC
hvd.rsl868	646	9	three	three	CD
hvd.rsl868	646	10	slices	slice	NNS
hvd.rsl868	646	11	of	of	IN
hvd.rsl868	646	12	bacon	bacon	NN
hvd.rsl868	646	13	over	over	IN
hvd.rsl868	646	14	the	the	DT
hvd.rsl868	646	15	top	top	NN
hvd.rsl868	646	16	,	,	,
hvd.rsl868	646	17	fastening	fasten	VBG
hvd.rsl868	646	18	with	with	IN
hvd.rsl868	646	19	wooden	wooden	JJ
hvd.rsl868	646	20	toothpicks	toothpick	NNS
hvd.rsl868	646	21	.	.	.
hvd.rsl868	647	1	Rub	rub	VB
hvd.rsl868	647	2	into	into	IN
hvd.rsl868	647	3	the	the	DT
hvd.rsl868	647	4	meat	meat	NN
hvd.rsl868	647	5	one	one	CD
hvd.rsl868	647	6	teaspoonful	teaspoonful	NN
hvd.rsl868	647	7	of	of	IN
hvd.rsl868	647	8	salt	salt	NN
hvd.rsl868	647	9	,	,	,
hvd.rsl868	647	10	one-	one-	DT
hvd.rsl868	647	11	fourth	fourth	JJ
hvd.rsl868	647	12	teaspoonful	teaspoonful	NN
hvd.rsl868	647	13	of	of	IN
hvd.rsl868	647	14	white	white	JJ
hvd.rsl868	647	15	pepper	pepper	NN
hvd.rsl868	647	16	.	.	.
hvd.rsl868	648	1	Dust	dust	NN
hvd.rsl868	648	2	with	with	IN
hvd.rsl868	648	3	flour	flour	NN
hvd.rsl868	648	4	and	and	CC
hvd.rsl868	648	5	roast	roast	NN
hvd.rsl868	648	6	.	.	.
hvd.rsl868	649	1	When	when	WRB
hvd.rsl868	649	2	done	do	VBN
hvd.rsl868	649	3	remove	remove	VBP
hvd.rsl868	649	4	the	the	DT
hvd.rsl868	649	5	tenderloin	tenderloin	NN
hvd.rsl868	649	6	to	to	IN
hvd.rsl868	649	7	a	a	DT
hvd.rsl868	649	8	heated	heated	JJ
hvd.rsl868	649	9	platter	platter	NN
hvd.rsl868	649	10	and	and	CC
hvd.rsl868	649	11	put	put	VBD
hvd.rsl868	649	12	the	the	DT
hvd.rsl868	649	13	roasting	roasting	NN
hvd.rsl868	649	14	pan	pan	NN
hvd.rsl868	649	15	on	on	IN
hvd.rsl868	649	16	top	top	NN
hvd.rsl868	649	17	of	of	IN
hvd.rsl868	649	18	stove	stove	NN
hvd.rsl868	649	19	,	,	,
hvd.rsl868	649	20	adding	add	VBG
hvd.rsl868	649	21	one	one	CD
hvd.rsl868	649	22	tablespoonful	tablespoonful	NN
hvd.rsl868	649	23	of	of	IN
hvd.rsl868	649	24	flour	flour	NN
hvd.rsl868	649	25	to	to	IN
hvd.rsl868	649	26	the	the	DT
hvd.rsl868	649	27	gravy	gravy	NN
hvd.rsl868	649	28	which	which	WDT
hvd.rsl868	649	29	it	-PRON-	PRP
hvd.rsl868	649	30	contains	contain	VBZ
hvd.rsl868	649	31	.	.	.
hvd.rsl868	650	1	When	when	WRB
hvd.rsl868	650	2	thoroughly	thoroughly	RB
hvd.rsl868	650	3	browned	brown	VBN
hvd.rsl868	650	4	add	add	VBP
hvd.rsl868	650	5	a	a	DT
hvd.rsl868	650	6	cupful	cupful	NN
hvd.rsl868	650	7	of	of	IN
hvd.rsl868	650	8	hot	hot	JJ
hvd.rsl868	650	9	water	water	NN
hvd.rsl868	650	10	,	,	,
hvd.rsl868	650	11	two	two	CD
hvd.rsl868	650	12	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	650	13	of	of	IN
hvd.rsl868	650	14	chopped	chop	VBN
hvd.rsl868	650	15	gherkins	gherkin	NNS
hvd.rsl868	650	16	,	,	,
hvd.rsl868	650	17	and	and	CC
hvd.rsl868	650	18	one	one	CD
hvd.rsl868	650	19	tablespoonful	tablespoonful	NN
hvd.rsl868	650	20	of	of	IN
hvd.rsl868	650	21	finely-	finely-	JJ
hvd.rsl868	650	22	chopped	chop	VBN
hvd.rsl868	650	23	olives	olive	NNS
hvd.rsl868	650	24	.	.	.
hvd.rsl868	651	1	Veal	Veal	NNP
hvd.rsl868	651	2	and	and	CC
hvd.rsl868	651	3	Ham	Ham	NNP
hvd.rsl868	651	4	Pie.—A	Pie.—A	NNP
hvd.rsl868	651	5	pound	pound	NN
hvd.rsl868	651	6	of	of	IN
hvd.rsl868	651	7	veal	veal	NN
hvd.rsl868	651	8	cutlet	cutlet	NN
hvd.rsl868	651	9	cut	cut	VBN
hvd.rsl868	651	10	in	in	IN
hvd.rsl868	651	11	small	small	JJ
hvd.rsl868	651	12	pieces	piece	NNS
hvd.rsl868	651	13	is	be	VBZ
hvd.rsl868	651	14	rolled	roll	VBN
hvd.rsl868	651	15	in	in	IN
hvd.rsl868	651	16	flour	flour	NN
hvd.rsl868	651	17	and	and	CC
hvd.rsl868	651	18	browned	brown	VBN
hvd.rsl868	651	19	in	in	IN
hvd.rsl868	651	20	hot	hot	JJ
hvd.rsl868	651	21	bacon	bacon	NN
hvd.rsl868	651	22	fat	fat	JJ
hvd.rsl868	651	23	.	.	.
hvd.rsl868	652	1	Cover	cover	VB
hvd.rsl868	652	2	with	with	IN
hvd.rsl868	652	3	boiling	boiling	NN
hvd.rsl868	652	4	water	water	NN
hvd.rsl868	652	5	,	,	,
hvd.rsl868	652	6	or	or	CC
hvd.rsl868	652	7	,	,	,
hvd.rsl868	652	8	if	if	IN
hvd.rsl868	652	9	possible	possible	JJ
hvd.rsl868	652	10	,	,	,
hvd.rsl868	652	11	with	with	IN
hvd.rsl868	652	12	stock	stock	NN
hvd.rsl868	652	13	made	make	VBN
hvd.rsl868	652	14	from	from	IN
hvd.rsl868	652	15	the	the	DT
hvd.rsl868	652	16	trimmings	trimming	NNS
hvd.rsl868	652	17	of	of	IN
hvd.rsl868	652	18	veal	veal	NN
hvd.rsl868	652	19	and	and	CC
hvd.rsl868	652	20	seasoned	season	VBN
hvd.rsl868	652	21	with	with	IN
hvd.rsl868	652	22	sweet	sweet	JJ
hvd.rsl868	652	23	herbs	herb	NNS
hvd.rsl868	652	24	,	,	,
hvd.rsl868	652	25	carrot	carrot	NN
hvd.rsl868	652	26	and	and	CC
hvd.rsl868	652	27	onion	onion	NN
hvd.rsl868	652	28	,	,	,
hvd.rsl868	652	29	and	and	CC
hvd.rsl868	652	30	simmer	simmer	VB
hvd.rsl868	652	31	for	for	IN
hvd.rsl868	652	32	about	about	RB
hvd.rsl868	652	33	two	two	CD
hvd.rsl868	652	34	hours	hour	NNS
hvd.rsl868	652	35	Put	put	VBP
hvd.rsl868	652	36	the	the	DT
hvd.rsl868	652	37	pieces	piece	NNS
hvd.rsl868	652	38	of	of	IN
hvd.rsl868	652	39	veal	veal	NN
hvd.rsl868	652	40	in	in	IN
hvd.rsl868	652	41	a	a	DT
hvd.rsl868	652	42	baking	baking	NN
hvd.rsl868	652	43	dish	dish	NN
hvd.rsl868	652	44	.	.	.
hvd.rsl868	653	1	Have	have	VBP
hvd.rsl868	653	2	ready	ready	JJ
hvd.rsl868	653	3	half	half	PDT
hvd.rsl868	653	4	a	a	DT
hvd.rsl868	653	5	cupful	cupful	NN
hvd.rsl868	653	6	of	of	IN
hvd.rsl868	653	7	finely	finely	RB
hvd.rsl868	653	8	chopped	chop	VBN
hvd.rsl868	653	9	cooked	cook	VBN
hvd.rsl868	653	10	ham	ham	NN
hvd.rsl868	653	11	.	.	.
hvd.rsl868	654	1	Add	add	VB
hvd.rsl868	654	2	to	to	IN
hvd.rsl868	654	3	it	-PRON-	PRP
hvd.rsl868	654	4	a	a	DT
hvd.rsl868	654	5	little	little	JJ
hvd.rsl868	654	6	of	of	IN
hvd.rsl868	654	7	the	the	DT
hvd.rsl868	654	8	liquid	liquid	NN
hvd.rsl868	654	9	in	in	IN
hvd.rsl868	654	10	which	which	WDT
hvd.rsl868	654	11	the	the	DT
hvd.rsl868	654	12	veal	veal	NN
hvd.rsl868	654	13	was	be	VBD
hvd.rsl868	654	14	cooked	cook	VBN
hvd.rsl868	654	15	,	,	,
hvd.rsl868	654	16	and	and	CC
hvd.rsl868	654	17	pound	pound	NN
hvd.rsl868	654	18	smooth	smooth	JJ
hvd.rsl868	654	19	in	in	IN
hvd.rsl868	654	20	a	a	DT
hvd.rsl868	654	21	mortar	mortar	NN
hvd.rsl868	654	22	.	.	.
hvd.rsl868	655	1	Then	then	RB
hvd.rsl868	655	2	press	press	VB
hvd.rsl868	655	3	through	through	IN
hvd.rsl868	655	4	a	a	DT
hvd.rsl868	655	5	puree	puree	NN
hvd.rsl868	655	6	sieve	sieve	NN
hvd.rsl868	655	7	,	,	,
hvd.rsl868	655	8	and	and	CC
hvd.rsl868	655	9	add	add	VB
hvd.rsl868	655	10	the	the	DT
hvd.rsl868	655	11	rest	rest	NN
hvd.rsl868	655	12	of	of	IN
hvd.rsl868	655	13	the	the	DT
hvd.rsl868	655	14	liquid	liquid	NN
hvd.rsl868	655	15	with	with	IN
hvd.rsl868	655	16	such	such	JJ
hvd.rsl868	655	17	seasoning	seasoning	NN
hvd.rsl868	655	18	as	as	IN
hvd.rsl868	655	19	may	may	MD
hvd.rsl868	655	20	be	be	VB
hvd.rsl868	655	21	desired	desire	VBN
hvd.rsl868	655	22	.	.	.
hvd.rsl868	656	1	Pour	pour	VB
hvd.rsl868	656	2	this	this	DT
hvd.rsl868	656	3	over	over	IN
hvd.rsl868	656	4	the	the	DT
hvd.rsl868	656	5	meat	meat	NN
hvd.rsl868	656	6	in	in	IN
hvd.rsl868	656	7	the	the	DT
hvd.rsl868	656	8	dish	dish	NN
hvd.rsl868	656	9	,	,	,
hvd.rsl868	656	10	adding	add	VBG
hvd.rsl868	656	11	half	half	PDT
hvd.rsl868	656	12	a	a	DT
hvd.rsl868	656	13	pint	pint	NN
hvd.rsl868	656	14	of	of	IN
hvd.rsl868	656	15	oysters	oyster	NNS
hvd.rsl868	656	16	and	and	CC
hvd.rsl868	656	17	a	a	DT
hvd.rsl868	656	18	few	few	JJ
hvd.rsl868	656	19	bits	bit	NNS
hvd.rsl868	656	20	of	of	IN
hvd.rsl868	656	21	butter	butter	NN
hvd.rsl868	656	22	.	.	.
hvd.rsl868	657	1	Cover	cover	VB
hvd.rsl868	657	2	the	the	DT
hvd.rsl868	657	3	dish	dish	NN
hvd.rsl868	657	4	with	with	IN
hvd.rsl868	657	5	a	a	DT
hvd.rsl868	657	6	pastry	pastry	NN
hvd.rsl868	657	7	or	or	CC
hvd.rsl868	657	8	rich	rich	JJ
hvd.rsl868	657	9	biscuit	biscuit	NN
hvd.rsl868	657	10	crust	crust	NN
hvd.rsl868	657	11	,	,	,
hvd.rsl868	657	12	and	and	CC
hvd.rsl868	657	13	bake	bake	VB
hvd.rsl868	657	14	about	about	RB
hvd.rsl868	657	15	25	25	CD
hvd.rsl868	657	16	minutes	minute	NNS
hvd.rsl868	657	17	.	.	.
hvd.rsl868	658	1	Veal	veal	NN
hvd.rsl868	658	2	,	,	,
hvd.rsl868	658	3	Paprika	paprika	NN
hvd.rsl868	658	4	Schnitzel.—Cut	schnitzel.—cut	CD
hvd.rsl868	658	5	two	two	CD
hvd.rsl868	658	6	pounds	pound	NNS
hvd.rsl868	658	7	of	of	IN
hvd.rsl868	658	8	thick	thick	JJ
hvd.rsl868	658	9	veal	veal	NN
hvd.rsl868	658	10	steak	steak	NN
hvd.rsl868	658	11	into	into	IN
hvd.rsl868	658	12	small	small	JJ
hvd.rsl868	658	13	pieces	piece	NNS
hvd.rsl868	658	14	,	,	,
hvd.rsl868	658	15	roll	roll	VBP
hvd.rsl868	658	16	in	in	IN
hvd.rsl868	658	17	seasoned	seasoned	JJ
hvd.rsl868	658	18	flour	flour	NN
hvd.rsl868	658	19	,	,	,
hvd.rsl868	658	20	fry	fry	VB
hvd.rsl868	658	21	brown	brown	NN
hvd.rsl868	658	22	in	in	IN
hvd.rsl868	658	23	salt	salt	NN
hvd.rsl868	658	24	pork	pork	NN
hvd.rsl868	658	25	fat	fat	NN
hvd.rsl868	658	26	.	.	.
hvd.rsl868	659	1	Remove	remove	VB
hvd.rsl868	659	2	the	the	DT
hvd.rsl868	659	3	meat	meat	NN
hvd.rsl868	659	4	from	from	IN
hvd.rsl868	659	5	the	the	DT
hvd.rsl868	659	6	pan	pan	NN
hvd.rsl868	659	7	,	,	,
hvd.rsl868	659	8	add	add	VB
hvd.rsl868	659	9	two	two	CD
hvd.rsl868	659	10	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	659	11	of	of	IN
hvd.rsl868	659	12	flour	flour	NN
hvd.rsl868	659	13	to	to	IN
hvd.rsl868	659	14	the	the	DT
hvd.rsl868	659	15	remaining	remaining	JJ
hvd.rsl868	659	16	fat	fat	NN
hvd.rsl868	659	17	,	,	,
hvd.rsl868	659	18	brown	brown	NNP
hvd.rsl868	659	19	lightly	lightly	RB
hvd.rsl868	659	20	and	and	CC
hvd.rsl868	659	21	pour	pour	VB
hvd.rsl868	659	22	in	in	IN
hvd.rsl868	659	23	the	the	DT
hvd.rsl868	659	24	strained	strained	JJ
hvd.rsl868	659	25	liquid	liquid	NN
hvd.rsl868	659	26	from	from	IN
hvd.rsl868	659	27	a	a	DT
hvd.rsl868	659	28	pint	pint	NN
hvd.rsl868	659	29	can	can	MD
hvd.rsl868	659	30	of	of	IN
hvd.rsl868	659	31	to-	to-	NNP
hvd.rsl868	659	32	matoes	matoe	NNS
hvd.rsl868	659	33	,	,	,
hvd.rsl868	659	34	or	or	CC
hvd.rsl868	659	35	if	if	IN
hvd.rsl868	659	36	desired	desire	VBN
hvd.rsl868	659	37	slice	slice	NN
hvd.rsl868	659	38	in	in	IN
hvd.rsl868	659	39	a	a	DT
hvd.rsl868	659	40	pint	pint	NN
hvd.rsl868	659	41	of	of	IN
hvd.rsl868	659	42	fresh	fresh	JJ
hvd.rsl868	659	43	peeled	peel	VBN
hvd.rsl868	659	44	tomatoes	tomato	NNS
hvd.rsl868	659	45	.	.	.
hvd.rsl868	660	1	Add	add	VB
hvd.rsl868	660	2	a	a	DT
hvd.rsl868	660	3	slice	slice	NN
hvd.rsl868	660	4	each	each	DT
hvd.rsl868	660	5	of	of	IN
hvd.rsl868	660	6	onion	onion	NN
hvd.rsl868	660	7	and	and	CC
hvd.rsl868	660	8	carrot	carrot	NN
hvd.rsl868	660	9	,	,	,
hvd.rsl868	660	10	three	three	CD
hvd.rsl868	660	11	bay	bay	NN
hvd.rsl868	660	12	leaves	leave	NNS
hvd.rsl868	660	13	and	and	CC
hvd.rsl868	660	14	a	a	DT
hvd.rsl868	660	15	bit	bit	NN
hvd.rsl868	660	16	of	of	IN
hvd.rsl868	660	17	mace	mace	NN
hvd.rsl868	660	18	,	,	,
hvd.rsl868	660	19	then	then	RB
hvd.rsl868	660	20	return	return	VB
hvd.rsl868	660	21	the	the	DT
hvd.rsl868	660	22	meat	meat	NN
hvd.rsl868	660	23	to	to	IN
hvd.rsl868	660	24	the	the	DT
hvd.rsl868	660	25	sauce	sauce	NN
hvd.rsl868	660	26	,	,	,
hvd.rsl868	660	27	cover	cover	VBP
hvd.rsl868	660	28	closely	closely	RB
hvd.rsl868	660	29	and	and	CC
hvd.rsl868	660	30	simmer	simmer	VB
hvd.rsl868	660	31	for	for	IN
hvd.rsl868	660	32	three	three	CD
hvd.rsl868	660	33	-	-	HYPH
hvd.rsl868	660	34	quarters	quarter	NNS
hvd.rsl868	660	35	of	of	IN
hvd.rsl868	660	36	an	an	DT
hvd.rsl868	660	37	hour	hour	NN
hvd.rsl868	660	38	.	.	.
hvd.rsl868	661	1	When	when	WRB
hvd.rsl868	661	2	done	do	VBN
hvd.rsl868	661	3	remove	remove	VBP
hvd.rsl868	661	4	the	the	DT
hvd.rsl868	661	5	meat	meat	NN
hvd.rsl868	661	6	,	,	,
hvd.rsl868	661	7	add	add	VB
hvd.rsl868	661	8	a	a	DT
hvd.rsl868	661	9	little	little	JJ
hvd.rsl868	661	10	more	more	JJR
hvd.rsl868	661	11	salt	salt	NN
hvd.rsl868	661	12	if	if	IN
hvd.rsl868	661	13	neces-	neces-	FW
hvd.rsl868	661	14	sary	sary	JJ
hvd.rsl868	661	15	(	(	-LRB-
hvd.rsl868	661	16	the	the	DT
hvd.rsl868	661	17	pork	pork	NN
hvd.rsl868	661	18	helps	help	VBZ
hvd.rsl868	661	19	to	to	TO
hvd.rsl868	661	20	season	season	VB
hvd.rsl868	661	21	)	)	-RRB-
hvd.rsl868	661	22	a	a	DT
hvd.rsl868	661	23	pinch	pinch	NN
hvd.rsl868	661	24	of	of	IN
hvd.rsl868	661	25	paprika	paprika	NN
hvd.rsl868	661	26	or	or	CC
hvd.rsl868	661	27	red	red	JJ
hvd.rsl868	661	28	pepper	pepper	NN
hvd.rsl868	661	29	,	,	,
hvd.rsl868	661	30	and	and	CC
hvd.rsl868	661	31	strain	strain	VB
hvd.rsl868	661	32	on	on	IN
hvd.rsl868	661	33	to	to	IN
hvd.rsl868	661	34	the	the	DT
hvd.rsl868	661	35	platter	platter	NN
hvd.rsl868	661	36	.	.	.
hvd.rsl868	662	1	CHAPTER	chapter	NN
hvd.rsl868	662	2	IV	IV	NNP
hvd.rsl868	662	3	.	.	.
hvd.rsl868	663	1	PASTRY	PASTRY	NNP
hvd.rsl868	663	2	AND	and	CC
hvd.rsl868	663	3	PIES	pie	NNS
hvd.rsl868	663	4	.	.	.
hvd.rsl868	664	1	When	when	WRB
hvd.rsl868	664	2	pieplant	pieplant	NNP
hvd.rsl868	664	3	gives	give	VBZ
hvd.rsl868	664	4	the	the	DT
hvd.rsl868	664	5	first	first	JJ
hvd.rsl868	664	6	good	good	JJ
hvd.rsl868	664	7	mess	mess	NN
hvd.rsl868	664	8	,	,	,
hvd.rsl868	664	9	With	with	IN
hvd.rsl868	664	10	nice	nice	JJ
hvd.rsl868	664	11	hot	hot	JJ
hvd.rsl868	664	12	biscuit	biscuit	NN
hvd.rsl868	664	13	,	,	,
hvd.rsl868	664	14	I	-PRON-	PRP
hvd.rsl868	664	15	confess	confess	VBP
hvd.rsl868	664	16	Our	-PRON-	PRP$
hvd.rsl868	664	17	folks	folk	NNS
hvd.rsl868	664	18	feel	feel	VB
hvd.rsl868	664	19	good	good	JJ
hvd.rsl868	664	20	.	.	.
hvd.rsl868	665	1	Pop	pop	NN
hvd.rsl868	665	2	says	say	VBZ
hvd.rsl868	665	3	:	:	:
hvd.rsl868	665	4	"	"	``
hvd.rsl868	665	5	I	-PRON-	PRP
hvd.rsl868	665	6	guess	guess	VBP
hvd.rsl868	665	7	You	-PRON-	PRP
hvd.rsl868	665	8	ought	ought	MD
hvd.rsl868	665	9	to	to	TO
hvd.rsl868	665	10	have	have	VB
hvd.rsl868	665	11	a	a	DT
hvd.rsl868	665	12	bran	bran	NN
hvd.rsl868	665	13	'	'	POS
hvd.rsl868	665	14	new	new	JJ
hvd.rsl868	665	15	dress	dress	NN
hvd.rsl868	665	16	.	.	.
hvd.rsl868	665	17	"	"	''
hvd.rsl868	666	1	"	"	``
hvd.rsl868	666	2	And	and	CC
hvd.rsl868	666	3	you	-PRON-	PRP
hvd.rsl868	666	4	a	a	DT
hvd.rsl868	666	5	coat	coat	NN
hvd.rsl868	666	6	,	,	,
hvd.rsl868	666	7	"	"	''
hvd.rsl868	666	8	I	-PRON-	PRP
hvd.rsl868	666	9	sez	sez	NNP
hvd.rsl868	666	10	,	,	,
hvd.rsl868	666	11	"	"	``
hvd.rsl868	666	12	no	no	DT
hvd.rsl868	666	13	less	less	RBR
hvd.rsl868	666	14	!	!	.
hvd.rsl868	666	15	"	"	''
hvd.rsl868	667	1	I	-PRON-	PRP
hvd.rsl868	667	2	know	know	VBP
hvd.rsl868	667	3	our	-PRON-	PRP$
hvd.rsl868	667	4	folks	folk	NNS
hvd.rsl868	667	5	will	will	MD
hvd.rsl868	667	6	always	always	RB
hvd.rsl868	667	7	bless	bless	VB
hvd.rsl868	667	8	The	the	DT
hvd.rsl868	667	9	day	day	NN
hvd.rsl868	667	10	that	that	WDT
hvd.rsl868	667	11	pieplant	pieplant	NN
hvd.rsl868	667	12	gives	give	VBZ
hvd.rsl868	667	13	first	first	JJ
hvd.rsl868	667	14	mess	mess	NN
hvd.rsl868	667	15	.	.	.
hvd.rsl868	668	1	Some	some	DT
hvd.rsl868	668	2	of	of	IN
hvd.rsl868	668	3	our	-PRON-	PRP$
hvd.rsl868	668	4	friends	friend	NNS
hvd.rsl868	668	5	,	,	,
hvd.rsl868	668	6	who	who	WP
hvd.rsl868	668	7	have	have	VBP
hvd.rsl868	668	8	spent	spend	VBN
hvd.rsl868	668	9	many	many	JJ
hvd.rsl868	668	10	years	year	NNS
hvd.rsl868	668	11	abroad	abroad	RB
hvd.rsl868	668	12	,	,	,
hvd.rsl868	668	13	tell	tell	VBP
hvd.rsl868	668	14	of	of	IN
hvd.rsl868	668	15	a	a	DT
hvd.rsl868	668	16	Roman	roman	JJ
hvd.rsl868	668	17	pension	pension	NN
hvd.rsl868	668	18	or	or	CC
hvd.rsl868	668	19	boarding	boarding	NN
hvd.rsl868	668	20	-	-	HYPH
hvd.rsl868	668	21	house	house	NN
hvd.rsl868	668	22	whose	whose	WP$
hvd.rsl868	668	23	proprietor	proprietor	NN
hvd.rsl868	668	24	boasted	boast	VBD
hvd.rsl868	668	25	that	that	IN
hvd.rsl868	668	26	he	-PRON-	PRP
hvd.rsl868	668	27	had	have	VBD
hvd.rsl868	668	28	recipes	recipe	NNS
hvd.rsl868	668	29	for	for	IN
hvd.rsl868	668	30	more	more	JJR
hvd.rsl868	668	31	than	than	IN
hvd.rsl868	668	32	365	365	CD
hvd.rsl868	668	33	delicious	delicious	JJ
hvd.rsl868	668	34	desserts	dessert	NNS
hvd.rsl868	668	35	.	.	.
hvd.rsl868	669	1	During	during	IN
hvd.rsl868	669	2	the	the	DT
hvd.rsl868	669	3	months	month	NNS
hvd.rsl868	669	4	our	-PRON-	PRP$
hvd.rsl868	669	5	friends	friend	NNS
hvd.rsl868	669	6	were	be	VBD
hvd.rsl868	669	7	at	at	IN
hvd.rsl868	669	8	the	the	DT
hvd.rsl868	669	9	pension	pension	NN
hvd.rsl868	669	10	they	-PRON-	PRP
hvd.rsl868	669	11	never	never	RB
hvd.rsl868	669	12	had	have	VBD
hvd.rsl868	669	13	the	the	DT
hvd.rsl868	669	14	same	same	JJ
hvd.rsl868	669	15	dessert	dessert	NN
hvd.rsl868	669	16	twice	twice	RB
hvd.rsl868	669	17	,	,	,
hvd.rsl868	669	18	which	which	WDT
hvd.rsl868	669	19	,	,	,
hvd.rsl868	669	20	they	-PRON-	PRP
hvd.rsl868	669	21	complained	complain	VBD
hvd.rsl868	669	22	,	,	,
hvd.rsl868	669	23	was	be	VBD
hvd.rsl868	669	24	really	really	RB
hvd.rsl868	669	25	pathetic	pathetic	JJ
hvd.rsl868	669	26	,	,	,
hvd.rsl868	669	27	for	for	IN
hvd.rsl868	669	28	many	many	JJ
hvd.rsl868	669	29	of	of	IN
hvd.rsl868	669	30	the	the	DT
hvd.rsl868	669	31	dishes	dish	NNS
hvd.rsl868	669	32	were	be	VBD
hvd.rsl868	669	33	so	so	RB
hvd.rsl868	669	34	delicious	delicious	JJ
hvd.rsl868	669	35	that	that	IN
hvd.rsl868	669	36	they	-PRON-	PRP
hvd.rsl868	669	37	longed	long	VBD
hvd.rsl868	669	38	for	for	IN
hvd.rsl868	669	39	a	a	DT
hvd.rsl868	669	40	repetition	repetition	NN
hvd.rsl868	669	41	.	.	.
hvd.rsl868	670	1	We	-PRON-	PRP
hvd.rsl868	670	2	doubt	doubt	VBP
hvd.rsl868	670	3	whether	whether	IN
hvd.rsl868	670	4	anyone	anyone	NN
hvd.rsl868	670	5	could	could	MD
hvd.rsl868	670	6	duplicate	duplicate	VB
hvd.rsl868	670	7	that	that	DT
hvd.rsl868	670	8	experience	experience	NN
hvd.rsl868	670	9	in	in	IN
hvd.rsl868	670	10	an	an	DT
hvd.rsl868	670	11	American	american	JJ
hvd.rsl868	670	12	boarding	boarding	NN
hvd.rsl868	670	13	-	-	HYPH
hvd.rsl868	670	14	house	house	NN
hvd.rsl868	670	15	,	,	,
hvd.rsl868	670	16	where	where	WRB
hvd.rsl868	670	17	,	,	,
hvd.rsl868	670	18	too	too	RB
hvd.rsl868	670	19	often	often	RB
hvd.rsl868	670	20	,	,	,
hvd.rsl868	670	21	pie	pie	NN
hvd.rsl868	670	22	is	be	VBZ
hvd.rsl868	670	23	almost	almost	RB
hvd.rsl868	670	24	the	the	DT
hvd.rsl868	670	25	only	only	JJ
hvd.rsl868	670	26	form	form	NN
hvd.rsl868	670	27	of	of	IN
hvd.rsl868	670	28	dessert	dessert	NN
hvd.rsl868	670	29	,	,	,
hvd.rsl868	670	30	except	except	IN
hvd.rsl868	670	31	a	a	DT
hvd.rsl868	670	32	restricted	restricted	JJ
hvd.rsl868	670	33	range	range	NN
hvd.rsl868	670	34	of	of	IN
hvd.rsl868	670	35	puddings	pudding	NNS
hvd.rsl868	670	36	.	.	.
hvd.rsl868	671	1	The	the	DT
hvd.rsl868	671	2	unwholesome	unwholesome	JJ
hvd.rsl868	671	3	effect	effect	NN
hvd.rsl868	671	4	of	of	IN
hvd.rsl868	671	5	pastry	pastry	NN
hvd.rsl868	671	6	often	often	RB
hvd.rsl868	671	7	results	result	VBZ
hvd.rsl868	671	8	,	,	,
hvd.rsl868	671	9	we	-PRON-	PRP
hvd.rsl868	671	10	believe	believe	VBP
hvd.rsl868	671	11	,	,	,
hvd.rsl868	671	12	from	from	IN
hvd.rsl868	671	13	eating	eat	VBG
hvd.rsl868	671	14	it	-PRON-	PRP
hvd.rsl868	671	15	as	as	IN
hvd.rsl868	671	16	the	the	DT
hvd.rsl868	671	17	finish	finish	NN
hvd.rsl868	671	18	to	to	IN
hvd.rsl868	671	19	a	a	DT
hvd.rsl868	671	20	hearty	hearty	JJ
hvd.rsl868	671	21	meal	meal	NN
hvd.rsl868	671	22	,	,	,
hvd.rsl868	671	23	when	when	WRB
hvd.rsl868	671	24	the	the	DT
hvd.rsl868	671	25	digestion	digestion	NN
hvd.rsl868	671	26	is	be	VBZ
hvd.rsl868	671	27	already	already	RB
hvd.rsl868	671	28	fully	fully	RB
hvd.rsl868	671	29	tasked	task	VBN
hvd.rsl868	671	30	.	.	.
hvd.rsl868	672	1	We	-PRON-	PRP
hvd.rsl868	672	2	are	be	VBP
hvd.rsl868	672	3	told	tell	VBN
hvd.rsl868	672	4	by	by	IN
hvd.rsl868	672	5	those	those	DT
hvd.rsl868	672	6	who	who	WP
hvd.rsl868	672	7	use	use	VBP
hvd.rsl868	672	8	it	-PRON-	PRP
hvd.rsl868	672	9	that	that	IN
hvd.rsl868	672	10	the	the	DT
hvd.rsl868	672	11	oil	oil	NN
hvd.rsl868	672	12	pie	pie	NN
hvd.rsl868	672	13	crust	crust	NN
hvd.rsl868	672	14	,	,	,
hvd.rsl868	672	15	recipe	recipe	NN
hvd.rsl868	672	16	for	for	IN
hvd.rsl868	672	17	which	which	WDT
hvd.rsl868	672	18	is	be	VBZ
hvd.rsl868	672	19	given	give	VBN
hvd.rsl868	672	20	,	,	,
hvd.rsl868	672	21	is	be	VBZ
hvd.rsl868	672	22	more	more	RBR
hvd.rsl868	672	23	easily	easily	RB
hvd.rsl868	672	24	digested	digest	VBN
hvd.rsl868	672	25	than	than	IN
hvd.rsl868	672	26	that	that	DT
hvd.rsl868	672	27	made	make	VBN
hvd.rsl868	672	28	with	with	IN
hvd.rsl868	672	29	other	other	JJ
hvd.rsl868	672	30	shortening	shortening	NN
hvd.rsl868	672	31	.	.	.
hvd.rsl868	673	1	Pie	pie	NN
hvd.rsl868	673	2	Crust.—For	crust.—for	CD
hvd.rsl868	673	3	one	one	CD
hvd.rsl868	673	4	pie	pie	NN
hvd.rsl868	673	5	use	use	NN
hvd.rsl868	673	6	one	one	CD
hvd.rsl868	673	7	cupful	cupful	NN
hvd.rsl868	673	8	sifted	sift	VBN
hvd.rsl868	673	9	flour	flour	NN
hvd.rsl868	673	10	,	,	,
hvd.rsl868	673	11	one	one	CD
hvd.rsl868	673	12	-	-	HYPH
hvd.rsl868	673	13	half	half	NN
hvd.rsl868	673	14	cup	cup	NN
hvd.rsl868	673	15	of	of	IN
hvd.rsl868	673	16	shortening	shortening	NN
hvd.rsl868	673	17	,	,	,
hvd.rsl868	673	18	pinch	pinch	NN
hvd.rsl868	673	19	of	of	IN
hvd.rsl868	673	20	salt	salt	NN
hvd.rsl868	673	21	.	.	.
hvd.rsl868	674	1	It	-PRON-	PRP
hvd.rsl868	674	2	will	will	MD
hvd.rsl868	674	3	be	be	VB
hvd.rsl868	674	4	much	much	RB
hvd.rsl868	674	5	flakier	flaky	JJR
hvd.rsl868	674	6	if	if	IN
hvd.rsl868	674	7	chopped	chop	VBN
hvd.rsl868	674	8	together	together	RB
hvd.rsl868	674	9	with	with	IN
hvd.rsl868	674	10	a	a	DT
hvd.rsl868	674	11	knife	knife	NN
hvd.rsl868	674	12	,	,	,
hvd.rsl868	674	13	instead	instead	RB
hvd.rsl868	674	14	of	of	IN
hvd.rsl868	674	15	rubbing	rub	VBG
hvd.rsl868	674	16	in	in	IN
hvd.rsl868	674	17	the	the	DT
hvd.rsl868	674	18	hands	hand	NNS
hvd.rsl868	674	19	.	.	.
hvd.rsl868	675	1	Stir	stir	VB
hvd.rsl868	675	2	in	in	IN
hvd.rsl868	675	3	enough	enough	JJ
hvd.rsl868	675	4	cold	cold	JJ
hvd.rsl868	675	5	water	water	NN
hvd.rsl868	675	6	to	to	TO
hvd.rsl868	675	7	mix	mix	VB
hvd.rsl868	675	8	it	-PRON-	PRP
hvd.rsl868	675	9	so	so	IN
hvd.rsl868	675	10	it	-PRON-	PRP
hvd.rsl868	675	11	may	may	MD
hvd.rsl868	675	12	be	be	VB
hvd.rsl868	675	13	rolled	roll	VBN
hvd.rsl868	675	14	out	out	RP
hvd.rsl868	675	15	.	.	.
hvd.rsl868	676	1	Handle	handle	VB
hvd.rsl868	676	2	as	as	RB
hvd.rsl868	676	3	little	little	JJ
hvd.rsl868	676	4	as	as	IN
hvd.rsl868	676	5	possible	possible	JJ
hvd.rsl868	676	6	,	,	,
hvd.rsl868	676	7	and	and	CC
hvd.rsl868	676	8	keep	keep	VB
hvd.rsl868	676	9	very	very	RB
hvd.rsl868	676	10	cold	cold	JJ
hvd.rsl868	676	11	.	.	.
hvd.rsl868	677	1	It	-PRON-	PRP
hvd.rsl868	677	2	is	be	VBZ
hvd.rsl868	677	3	improved	improve	VBN
hvd.rsl868	677	4	by	by	IN
hvd.rsl868	677	5	making	make	VBG
hvd.rsl868	677	6	a	a	DT
hvd.rsl868	677	7	day	day	NN
hvd.rsl868	677	8	before	before	IN
hvd.rsl868	677	9	using	use	VBG
hvd.rsl868	677	10	,	,	,
hvd.rsl868	677	11	and	and	CC
hvd.rsl868	677	12	storing	store	VBG
hvd.rsl868	677	13	in	in	IN
hvd.rsl868	677	14	the	the	DT
hvd.rsl868	677	15	icebox	icebox	NN
hvd.rsl868	677	16	or	or	CC
hvd.rsl868	677	17	other	other	JJ
hvd.rsl868	677	18	cold	cold	JJ
hvd.rsl868	677	19	place	place	NN
hvd.rsl868	677	20	.	.	.
hvd.rsl868	678	1	Cream	Cream	NNP
hvd.rsl868	678	2	Pie	Pie	NNP
hvd.rsl868	678	3	Crust.—If	crust.—if	CD
hvd.rsl868	678	4	one	one	PRP
hvd.rsl868	678	5	can	can	MD
hvd.rsl868	678	6	use	use	VB
hvd.rsl868	678	7	cream	cream	NN
hvd.rsl868	678	8	,	,	,
hvd.rsl868	678	9	delicious	delicious	JJ
hvd.rsl868	678	10	crust	crust	NN
hvd.rsl868	678	11	may	may	MD
hvd.rsl868	678	12	be	be	VB
hvd.rsl868	678	13	made	make	VBN
hvd.rsl868	678	14	.	.	.
hvd.rsl868	679	1	Add	add	VB
hvd.rsl868	679	2	baking	baking	NN
hvd.rsl868	679	3	powder	powder	NN
hvd.rsl868	679	4	and	and	CC
hvd.rsl868	679	5	salt	salt	NN
hvd.rsl868	679	6	to	to	IN
hvd.rsl868	679	7	the	the	DT
hvd.rsl868	679	8	flour	flour	NN
hvd.rsl868	679	9	and	and	CC
hvd.rsl868	679	10	mix	mix	VB
hvd.rsl868	679	11	stiff	stiff	JJ
hvd.rsl868	679	12	with	with	IN
hvd.rsl868	679	13	cream	cream	NN
hvd.rsl868	679	14	that	that	WDT
hvd.rsl868	679	15	is	be	VBZ
hvd.rsl868	679	16	not	not	RB
hvd.rsl868	679	17	too	too	RB
hvd.rsl868	679	18	heavy	heavy	JJ
hvd.rsl868	679	19	.	.	.
hvd.rsl868	680	1	The	the	DT
hvd.rsl868	680	2	crust	crust	NN
hvd.rsl868	680	3	is	be	VBZ
hvd.rsl868	680	4	tender	tender	JJ
hvd.rsl868	680	5	,	,	,
hvd.rsl868	680	6	browns	brown	NNS
hvd.rsl868	680	7	quickly	quickly	RB
hvd.rsl868	680	8	and	and	CC
hvd.rsl868	680	9	has	have	VBZ
hvd.rsl868	680	10	a	a	DT
hvd.rsl868	680	11	very	very	RB
hvd.rsl868	680	12	sweet	sweet	JJ
hvd.rsl868	680	13	,	,	,
hvd.rsl868	680	14	agreeable	agreeable	JJ
hvd.rsl868	680	15	flavor	flavor	NN
hvd.rsl868	680	16	.	.	.
hvd.rsl868	681	1	Oil	oil	NN
hvd.rsl868	681	2	Pie	Pie	NNP
hvd.rsl868	681	3	Crust.—For	Crust.—For	NFP
hvd.rsl868	681	4	this	this	DT
hvd.rsl868	681	5	either	either	CC
hvd.rsl868	681	6	olive	olive	NN
hvd.rsl868	681	7	or	or	CC
hvd.rsl868	681	8	refined	refined	JJ
hvd.rsl868	681	9	cotton	cotton	NN
hvd.rsl868	681	10	-	-	HYPH
hvd.rsl868	681	11	seed	seed	NN
hvd.rsl868	681	12	oil	oil	NN
hvd.rsl868	681	13	may	may	MD
hvd.rsl868	681	14	be	be	VB
hvd.rsl868	681	15	used	use	VBN
hvd.rsl868	681	16	.	.	.
hvd.rsl868	682	1	For	for	IN
hvd.rsl868	682	2	one	one	CD
hvd.rsl868	682	3	pie	pie	NN
hvd.rsl868	682	4	take	take	VB
hvd.rsl868	682	5	one	one	CD
hvd.rsl868	682	6	cup	cup	NN
hvd.rsl868	682	7	flour	flour	NN
hvd.rsl868	682	8	,	,	,
hvd.rsl868	682	9	add	add	VB
hvd.rsl868	682	10	pinch	pinch	NN
hvd.rsl868	682	11	of	of	IN
hvd.rsl868	682	12	salt	salt	NN
hvd.rsl868	682	13	,	,	,
hvd.rsl868	682	14	mix	mix	VB
hvd.rsl868	682	15	and	and	CC
hvd.rsl868	682	16	add	add	VB
hvd.rsl868	682	17	two	two	CD
hvd.rsl868	682	18	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	682	19	oil	oil	NN
hvd.rsl868	682	20	;	;	:
hvd.rsl868	682	21	rub	rub	VB
hvd.rsl868	682	22	well	well	RB
hvd.rsl868	682	23	together	together	RB
hvd.rsl868	682	24	and	and	CC
hvd.rsl868	682	25	add	add	VB
hvd.rsl868	682	26	three	three	CD
hvd.rsl868	682	27	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	682	28	cold	cold	JJ
hvd.rsl868	682	29	water	water	NN
hvd.rsl868	682	30	.	.	.
hvd.rsl868	683	1	Handle	handle	VB
hvd.rsl868	683	2	dough	dough	NN
hvd.rsl868	683	3	as	as	RB
hvd.rsl868	683	4	little	little	JJ
hvd.rsl868	683	5	as	as	IN
hvd.rsl868	683	6	possible	possible	JJ
hvd.rsl868	683	7	and	and	CC
hvd.rsl868	683	8	roll	roll	VBP
hvd.rsl868	683	9	thin	thin	RB
hvd.rsl868	683	10	.	.	.
hvd.rsl868	684	1	Puff	puff	JJ
hvd.rsl868	684	2	Paste.—Use	paste.—use	CD
hvd.rsl868	684	3	equal	equal	JJ
hvd.rsl868	684	4	weights	weight	NNS
hvd.rsl868	684	5	of	of	IN
hvd.rsl868	684	6	flour	flour	NN
hvd.rsl868	684	7	and	and	CC
hvd.rsl868	684	8	butter	butter	NN
hvd.rsl868	684	9	;	;	:
hvd.rsl868	684	10	by	by	IN
hvd.rsl868	684	11	measure	measure	NN
hvd.rsl868	684	12	,	,	,
hvd.rsl868	684	13	one	one	CD
hvd.rsl868	684	14	pint	pint	NN
hvd.rsl868	684	15	of	of	IN
hvd.rsl868	684	16	flour	flour	NN
hvd.rsl868	684	17	and	and	CC
hvd.rsl868	684	18	one	one	CD
hvd.rsl868	684	19	cup	cup	NN
hvd.rsl868	684	20	of	of	IN
hvd.rsl868	684	21	butter	butter	NN
hvd.rsl868	684	22	.	.	.
hvd.rsl868	685	1	Wash	wash	VB
hvd.rsl868	685	2	the	the	DT
hvd.rsl868	685	3	butter	butter	NN
hvd.rsl868	685	4	in	in	IN
hvd.rsl868	685	5	cold	cold	JJ
hvd.rsl868	685	6	water	water	NN
hvd.rsl868	685	7	until	until	IN
hvd.rsl868	685	8	all	all	PDT
hvd.rsl868	685	9	the	the	DT
hvd.rsl868	685	10	salt	salt	NN
hvd.rsl868	685	11	is	be	VBZ
hvd.rsl868	685	12	out	out	RB
hvd.rsl868	685	13	;	;	:
hvd.rsl868	685	14	the	the	DT
hvd.rsl868	685	15	hands	hand	NNS
hvd.rsl868	685	16	should	should	MD
hvd.rsl868	685	17	first	first	RB
hvd.rsl868	685	18	be	be	VB
hvd.rsl868	685	19	washed	wash	VBN
hvd.rsl868	685	20	in	in	IN
hvd.rsl868	685	21	hot	hot	JJ
hvd.rsl868	685	22	,	,	,
hvd.rsl868	685	23	then	then	RB
hvd.rsl868	685	24	cold	cold	JJ
hvd.rsl868	685	25	water	water	NN
hvd.rsl868	685	26	,	,	,
hvd.rsl868	685	27	to	to	TO
hvd.rsl868	685	28	prevent	prevent	VB
hvd.rsl868	685	29	the	the	DT
hvd.rsl868	685	30	butter	butter	NN
hvd.rsl868	685	31	from	from	IN
hvd.rsl868	685	32	sticking	stick	VBG
hvd.rsl868	685	33	.	.	.
hvd.rsl868	686	1	When	when	WRB
hvd.rsl868	686	2	washed	wash	VBN
hvd.rsl868	686	3	until	until	IN
hvd.rsl868	686	4	THE	the	DT
hvd.rsl868	686	5	RURAL	rural	JJ
hvd.rsl868	686	6	COOK	COOK	NNP
hvd.rsl868	686	7	BOOK	book	NN
hvd.rsl868	686	8	.	.	.
hvd.rsl868	687	1	41	41	CD
hvd.rsl868	687	2	smooth	smooth	JJ
hvd.rsl868	687	3	and	and	CC
hvd.rsl868	687	4	waxy	waxy	JJ
hvd.rsl868	687	5	divide	divide	VBP
hvd.rsl868	687	6	butter	butter	NN
hvd.rsl868	687	7	into	into	IN
hvd.rsl868	687	8	four	four	CD
hvd.rsl868	687	9	parts	part	NNS
hvd.rsl868	687	10	,	,	,
hvd.rsl868	687	11	pat	pat	NNS
hvd.rsl868	687	12	until	until	IN
hvd.rsl868	687	13	thin	thin	JJ
hvd.rsl868	687	14	,	,	,
hvd.rsl868	687	15	wrap	wrap	VB
hvd.rsl868	687	16	in	in	RP
hvd.rsl868	687	17	a	a	DT
hvd.rsl868	687	18	napkin	napkin	NN
hvd.rsl868	687	19	and	and	CC
hvd.rsl868	687	20	place	place	NN
hvd.rsl868	687	21	upon	upon	IN
hvd.rsl868	687	22	ice	ice	NN
hvd.rsl868	687	23	.	.	.
hvd.rsl868	688	1	Mix	mix	VB
hvd.rsl868	688	2	a	a	DT
hvd.rsl868	688	3	little	little	JJ
hvd.rsl868	688	4	salt	salt	NN
hvd.rsl868	688	5	with	with	IN
hvd.rsl868	688	6	the	the	DT
hvd.rsl868	688	7	flour	flour	NN
hvd.rsl868	688	8	,	,	,
hvd.rsl868	688	9	mix	mix	VB
hvd.rsl868	688	10	in	in	RP
hvd.rsl868	688	11	about	about	RB
hvd.rsl868	688	12	one	one	CD
hvd.rsl868	688	13	-	-	HYPH
hvd.rsl868	688	14	half	half	NN
hvd.rsl868	688	15	cup	cup	NN
hvd.rsl868	688	16	of	of	IN
hvd.rsl868	688	17	ice	ice	NN
hvd.rsl868	688	18	water	water	NN
hvd.rsl868	688	19	,	,	,
hvd.rsl868	688	20	stirring	stir	VBG
hvd.rsl868	688	21	it	-PRON-	PRP
hvd.rsl868	688	22	in	in	RP
hvd.rsl868	688	23	with	with	IN
hvd.rsl868	688	24	a	a	DT
hvd.rsl868	688	25	knife	knife	NN
hvd.rsl868	688	26	,	,	,
hvd.rsl868	688	27	and	and	CC
hvd.rsl868	688	28	cut	cut	VB
hvd.rsl868	688	29	until	until	IN
hvd.rsl868	688	30	it	-PRON-	PRP
hvd.rsl868	688	31	can	can	MD
hvd.rsl868	688	32	be	be	VB
hvd.rsl868	688	33	taken	take	VBN
hvd.rsl868	688	34	up	up	RP
hvd.rsl868	688	35	clean	clean	JJ
hvd.rsl868	688	36	from	from	IN
hvd.rsl868	688	37	the	the	DT
hvd.rsl868	688	38	bowl	bowl	NN
hvd.rsl868	688	39	.	.	.
hvd.rsl868	689	1	Put	put	VB
hvd.rsl868	689	2	on	on	RP
hvd.rsl868	689	3	a	a	DT
hvd.rsl868	689	4	well	well	RB
hvd.rsl868	689	5	-	-	HYPH
hvd.rsl868	689	6	floured	flour	VBN
hvd.rsl868	689	7	board	board	NN
hvd.rsl868	689	8	,	,	,
hvd.rsl868	689	9	roll	roll	VB
hvd.rsl868	689	10	until	until	IN
hvd.rsl868	689	11	one	one	CD
hvd.rsl868	689	12	-	-	HYPH
hvd.rsl868	689	13	half	half	NN
hvd.rsl868	689	14	inch	inch	NN
hvd.rsl868	689	15	thick	thick	JJ
hvd.rsl868	689	16	.	.	.
hvd.rsl868	690	1	Roll	roll	NN
hvd.rsl868	690	2	one	one	CD
hvd.rsl868	690	3	portion	portion	NN
hvd.rsl868	690	4	of	of	IN
hvd.rsl868	690	5	the	the	DT
hvd.rsl868	690	6	butter	butter	NN
hvd.rsl868	690	7	thin	thin	RB
hvd.rsl868	690	8	,	,	,
hvd.rsl868	690	9	fold	fold	VB
hvd.rsl868	690	10	it	-PRON-	PRP
hvd.rsl868	690	11	up	up	RP
hvd.rsl868	690	12	inside	inside	IN
hvd.rsl868	690	13	the	the	DT
hvd.rsl868	690	14	paste	paste	NN
hvd.rsl868	690	15	,	,	,
hvd.rsl868	690	16	pat	pat	NNP
hvd.rsl868	690	17	and	and	CC
hvd.rsl868	690	18	roll	roll	VB
hvd.rsl868	690	19	out	out	RP
hvd.rsl868	690	20	again	again	RB
hvd.rsl868	690	21	.	.	.
hvd.rsl868	691	1	Repeat	repeat	VB
hvd.rsl868	691	2	this	this	DT
hvd.rsl868	691	3	process	process	NN
hvd.rsl868	691	4	with	with	IN
hvd.rsl868	691	5	the	the	DT
hvd.rsl868	691	6	rest	rest	NN
hvd.rsl868	691	7	of	of	IN
hvd.rsl868	691	8	the	the	DT
hvd.rsl868	691	9	butter	butter	NN
hvd.rsl868	691	10	.	.	.
hvd.rsl868	692	1	When	when	WRB
hvd.rsl868	692	2	putting	put	VBG
hvd.rsl868	692	3	in	in	RP
hvd.rsl868	692	4	the	the	DT
hvd.rsl868	692	5	butter	butter	NN
hvd.rsl868	692	6	,	,	,
hvd.rsl868	692	7	fold	fold	VB
hvd.rsl868	692	8	the	the	DT
hvd.rsl868	692	9	sides	side	NNS
hvd.rsl868	692	10	of	of	IN
hvd.rsl868	692	11	the	the	DT
hvd.rsl868	692	12	paste	paste	NN
hvd.rsl868	692	13	over	over	IN
hvd.rsl868	692	14	it	-PRON-	PRP
hvd.rsl868	692	15	toward	toward	IN
hvd.rsl868	692	16	the	the	DT
hvd.rsl868	692	17	middle	middle	NN
hvd.rsl868	692	18	,	,	,
hvd.rsl868	692	19	then	then	RB
hvd.rsl868	692	20	the	the	DT
hvd.rsl868	692	21	ends	end	NNS
hvd.rsl868	692	22	over	over	RP
hvd.rsl868	692	23	,	,	,
hvd.rsl868	692	24	and	and	CC
hvd.rsl868	692	25	double	double	JJ
hvd.rsl868	692	26	;	;	:
hvd.rsl868	692	27	then	then	RB
hvd.rsl868	692	28	roll	roll	VB
hvd.rsl868	692	29	.	.	.
hvd.rsl868	693	1	This	this	DT
hvd.rsl868	693	2	process	process	NN
hvd.rsl868	693	3	should	should	MD
hvd.rsl868	693	4	continue	continue	VB
hvd.rsl868	693	5	until	until	IN
hvd.rsl868	693	6	no	no	DT
hvd.rsl868	693	7	streaks	streak	NNS
hvd.rsl868	693	8	of	of	IN
hvd.rsl868	693	9	fat	fat	NN
hvd.rsl868	693	10	are	be	VBP
hvd.rsl868	693	11	shown	show	VBN
hvd.rsl868	693	12	.	.	.
hvd.rsl868	694	1	Whenever	whenever	WRB
hvd.rsl868	694	2	the	the	DT
hvd.rsl868	694	3	butter	butter	NN
hvd.rsl868	694	4	becomes	become	VBZ
hvd.rsl868	694	5	soft	soft	JJ
hvd.rsl868	694	6	,	,	,
hvd.rsl868	694	7	it	-PRON-	PRP
hvd.rsl868	694	8	should	should	MD
hvd.rsl868	694	9	be	be	VB
hvd.rsl868	694	10	chilled	chill	VBN
hvd.rsl868	694	11	,	,	,
hvd.rsl868	694	12	and	and	CC
hvd.rsl868	694	13	when	when	WRB
hvd.rsl868	694	14	finished	finish	VBD
hvd.rsl868	694	15	the	the	DT
hvd.rsl868	694	16	paste	paste	NN
hvd.rsl868	694	17	should	should	MD
hvd.rsl868	694	18	be	be	VB
hvd.rsl868	694	19	wrapped	wrap	VBN
hvd.rsl868	694	20	in	in	IN
hvd.rsl868	694	21	a	a	DT
hvd.rsl868	694	22	napkin	napkin	NN
hvd.rsl868	694	23	,	,	,
hvd.rsl868	694	24	and	and	CC
hvd.rsl868	694	25	kept	keep	VBD
hvd.rsl868	694	26	in	in	IN
hvd.rsl868	694	27	the	the	DT
hvd.rsl868	694	28	refrigerator	refrigerator	NN
hvd.rsl868	694	29	.	.	.
hvd.rsl868	695	1	This	this	DT
hvd.rsl868	695	2	is	be	VBZ
hvd.rsl868	695	3	the	the	DT
hvd.rsl868	695	4	paste	paste	NN
hvd.rsl868	695	5	used	use	VBN
hvd.rsl868	695	6	for	for	IN
hvd.rsl868	695	7	patty	patty	NNP
hvd.rsl868	695	8	cases	case	NNS
hvd.rsl868	695	9	,	,	,
hvd.rsl868	695	10	and	and	CC
hvd.rsl868	695	11	similar	similar	JJ
hvd.rsl868	695	12	delicate	delicate	JJ
hvd.rsl868	695	13	pastry	pastry	NN
hvd.rsl868	695	14	.	.	.
hvd.rsl868	696	1	It	-PRON-	PRP
hvd.rsl868	696	2	requires	require	VBZ
hvd.rsl868	696	3	a	a	DT
hvd.rsl868	696	4	"	"	``
hvd.rsl868	696	5	knack	knack	JJ
hvd.rsl868	696	6	"	"	''
hvd.rsl868	696	7	'	'	''
hvd.rsl868	696	8	as	as	RB
hvd.rsl868	696	9	well	well	RB
hvd.rsl868	696	10	as	as	IN
hvd.rsl868	696	11	a	a	DT
hvd.rsl868	696	12	recipe	recipe	NN
hvd.rsl868	696	13	to	to	TO
hvd.rsl868	696	14	get	get	VB
hvd.rsl868	696	15	good	good	JJ
hvd.rsl868	696	16	results	result	NNS
hvd.rsl868	696	17	.	.	.
hvd.rsl868	697	1	Crust	crust	NN
hvd.rsl868	697	2	for	for	IN
hvd.rsl868	697	3	Raised	raise	VBN
hvd.rsl868	697	4	Pies.—This	Pies.—This	NNP
hvd.rsl868	697	5	is	be	VBZ
hvd.rsl868	697	6	the	the	DT
hvd.rsl868	697	7	crust	crust	NN
hvd.rsl868	697	8	used	use	VBN
hvd.rsl868	697	9	by	by	IN
hvd.rsl868	697	10	English	english	JJ
hvd.rsl868	697	11	house-	house-	NN
hvd.rsl868	697	12	keepers	keeper	NNS
hvd.rsl868	697	13	for	for	IN
hvd.rsl868	697	14	pork	pork	NN
hvd.rsl868	697	15	and	and	CC
hvd.rsl868	697	16	other	other	JJ
hvd.rsl868	697	17	meat	meat	NN
hvd.rsl868	697	18	pies	pie	NNS
hvd.rsl868	697	19	,	,	,
hvd.rsl868	697	20	in	in	IN
hvd.rsl868	697	21	which	which	WDT
hvd.rsl868	697	22	the	the	DT
hvd.rsl868	697	23	crust	crust	NN
hvd.rsl868	697	24	is	be	VBZ
hvd.rsl868	697	25	patted	pat	VBN
hvd.rsl868	697	26	and	and	CC
hvd.rsl868	697	27	shaped	shape	VBN
hvd.rsl868	697	28	into	into	IN
hvd.rsl868	697	29	a	a	DT
hvd.rsl868	697	30	deep	deep	JJ
hvd.rsl868	697	31	dish	dish	NN
hvd.rsl868	697	32	shape	shape	NN
hvd.rsl868	697	33	,	,	,
hvd.rsl868	697	34	which	which	WDT
hvd.rsl868	697	35	is	be	VBZ
hvd.rsl868	697	36	filled	fill	VBN
hvd.rsl868	697	37	with	with	IN
hvd.rsl868	697	38	meat	meat	NN
hvd.rsl868	697	39	and	and	CC
hvd.rsl868	697	40	then	then	RB
hvd.rsl868	697	41	covered	cover	VBN
hvd.rsl868	697	42	with	with	IN
hvd.rsl868	697	43	a	a	DT
hvd.rsl868	697	44	top	top	JJ
hvd.rsl868	697	45	crust	crust	NN
hvd.rsl868	697	46	.	.	.
hvd.rsl868	698	1	The	the	DT
hvd.rsl868	698	2	crust	crust	NN
hvd.rsl868	698	3	is	be	VBZ
hvd.rsl868	698	4	hard	hard	JJ
hvd.rsl868	698	5	and	and	CC
hvd.rsl868	698	6	stiff	stiff	JJ
hvd.rsl868	698	7	when	when	WRB
hvd.rsl868	698	8	cold	cold	JJ
hvd.rsl868	698	9	,	,	,
hvd.rsl868	698	10	but	but	CC
hvd.rsl868	698	11	softens	soften	VBZ
hvd.rsl868	698	12	when	when	WRB
hvd.rsl868	698	13	warm	warm	JJ
hvd.rsl868	698	14	.	.	.
hvd.rsl868	699	1	Put	put	VB
hvd.rsl868	699	2	one	one	CD
hvd.rsl868	699	3	cupful	cupful	NN
hvd.rsl868	699	4	of	of	IN
hvd.rsl868	699	5	water	water	NN
hvd.rsl868	699	6	in	in	IN
hvd.rsl868	699	7	a	a	DT
hvd.rsl868	699	8	saucepan	saucepan	NN
hvd.rsl868	699	9	,	,	,
hvd.rsl868	699	10	add	add	VB
hvd.rsl868	699	11	one	one	CD
hvd.rsl868	699	12	pound	pound	NN
hvd.rsl868	699	13	of	of	IN
hvd.rsl868	699	14	lard	lard	NN
hvd.rsl868	699	15	,	,	,
hvd.rsl868	699	16	put	put	VBN
hvd.rsl868	699	17	on	on	IN
hvd.rsl868	699	18	stove	stove	NN
hvd.rsl868	699	19	to	to	TO
hvd.rsl868	699	20	melt	melt	VB
hvd.rsl868	699	21	,	,	,
hvd.rsl868	699	22	and	and	CC
hvd.rsl868	699	23	allow	allow	VB
hvd.rsl868	699	24	it	-PRON-	PRP
hvd.rsl868	699	25	to	to	TO
hvd.rsl868	699	26	come	come	VB
hvd.rsl868	699	27	to	to	IN
hvd.rsl868	699	28	boiling	boiling	NN
hvd.rsl868	699	29	point	point	NN
hvd.rsl868	699	30	,	,	,
hvd.rsl868	699	31	stirring	stir	VBG
hvd.rsl868	699	32	well	well	RB
hvd.rsl868	699	33	;	;	:
hvd.rsl868	699	34	sift	sift	VB
hvd.rsl868	699	35	about	about	RB
hvd.rsl868	699	36	three	three	CD
hvd.rsl868	699	37	pounds	pound	NNS
hvd.rsl868	699	38	of	of	IN
hvd.rsl868	699	39	flour	flour	NN
hvd.rsl868	699	40	into	into	IN
hvd.rsl868	699	41	a	a	DT
hvd.rsl868	699	42	bowl	bowl	NN
hvd.rsl868	699	43	,	,	,
hvd.rsl868	699	44	make	make	VB
hvd.rsl868	699	45	a	a	DT
hvd.rsl868	699	46	hole	hole	NN
hvd.rsl868	699	47	in	in	IN
hvd.rsl868	699	48	the	the	DT
hvd.rsl868	699	49	middle	middle	NN
hvd.rsl868	699	50	,	,	,
hvd.rsl868	699	51	and	and	CC
hvd.rsl868	699	52	stir	stir	VB
hvd.rsl868	699	53	in	in	IN
hvd.rsl868	699	54	the	the	DT
hvd.rsl868	699	55	hot	hot	JJ
hvd.rsl868	699	56	liquid	liquid	NN
hvd.rsl868	699	57	,	,	,
hvd.rsl868	699	58	mixing	mix	VBG
hvd.rsl868	699	59	with	with	IN
hvd.rsl868	699	60	a	a	DT
hvd.rsl868	699	61	spoon	spoon	NN
hvd.rsl868	699	62	until	until	IN
hvd.rsl868	699	63	it	-PRON-	PRP
hvd.rsl868	699	64	is	be	VBZ
hvd.rsl868	699	65	cool	cool	JJ
hvd.rsl868	699	66	enough	enough	RB
hvd.rsl868	699	67	to	to	TO
hvd.rsl868	699	68	knead	knead	VB
hvd.rsl868	699	69	with	with	IN
hvd.rsl868	699	70	the	the	DT
hvd.rsl868	699	71	hands	hand	NNS
hvd.rsl868	699	72	.	.	.
hvd.rsl868	700	1	It	-PRON-	PRP
hvd.rsl868	700	2	may	may	MD
hvd.rsl868	700	3	require	require	VB
hvd.rsl868	700	4	the	the	DT
hvd.rsl868	700	5	addition	addition	NN
hvd.rsl868	700	6	of	of	IN
hvd.rsl868	700	7	more	more	JJR
hvd.rsl868	700	8	flour	flour	NN
hvd.rsl868	700	9	,	,	,
hvd.rsl868	700	10	as	as	IN
hvd.rsl868	700	11	it	-PRON-	PRP
hvd.rsl868	700	12	should	should	MD
hvd.rsl868	700	13	be	be	VB
hvd.rsl868	700	14	very	very	RB
hvd.rsl868	700	15	stiff	stiff	JJ
hvd.rsl868	700	16	.	.	.
hvd.rsl868	701	1	To	to	TO
hvd.rsl868	701	2	make	make	VB
hvd.rsl868	701	3	a	a	DT
hvd.rsl868	701	4	pork	pork	NN
hvd.rsl868	701	5	pie	pie	NN
hvd.rsl868	701	6	,	,	,
hvd.rsl868	701	7	this	this	DT
hvd.rsl868	701	8	crust	crust	NN
hvd.rsl868	701	9	should	should	MD
hvd.rsl868	701	10	be	be	VB
hvd.rsl868	701	11	molded	mold	VBN
hvd.rsl868	701	12	with	with	IN
hvd.rsl868	701	13	the	the	DT
hvd.rsl868	701	14	hands	hand	NNS
hvd.rsl868	701	15	into	into	IN
hvd.rsl868	701	16	a	a	DT
hvd.rsl868	701	17	dish	dish	NN
hvd.rsl868	701	18	shape	shape	NN
hvd.rsl868	701	19	four	four	CD
hvd.rsl868	701	20	or	or	CC
hvd.rsl868	701	21	five	five	CD
hvd.rsl868	701	22	inches	inch	NNS
hvd.rsl868	701	23	deep	deep	JJ
hvd.rsl868	701	24	;	;	:
hvd.rsl868	701	25	an	an	DT
hvd.rsl868	701	26	oval	oval	JJ
hvd.rsl868	701	27	four	four	CD
hvd.rsl868	701	28	or	or	CC
hvd.rsl868	701	29	five	five	CD
hvd.rsl868	701	30	by	by	IN
hvd.rsl868	701	31	six	six	CD
hvd.rsl868	701	32	inches	inch	NNS
hvd.rsl868	701	33	is	be	VBZ
hvd.rsl868	701	34	a	a	DT
hvd.rsl868	701	35	convenient	convenient	JJ
hvd.rsl868	701	36	size	size	NN
hvd.rsl868	701	37	.	.	.
hvd.rsl868	702	1	Good	good	JJ
hvd.rsl868	702	2	,	,	,
hvd.rsl868	702	3	tender	tender	JJ
hvd.rsl868	702	4	,	,	,
hvd.rsl868	702	5	fresh	fresh	JJ
hvd.rsl868	702	6	roasting	roasting	NN
hvd.rsl868	702	7	pork	pork	NN
hvd.rsl868	702	8	is	be	VBZ
hvd.rsl868	702	9	cut	cut	VBN
hvd.rsl868	702	10	into	into	IN
hvd.rsl868	702	11	half	half	JJ
hvd.rsl868	702	12	-	-	HYPH
hvd.rsl868	702	13	inch	inch	NN
hvd.rsl868	702	14	pieces	piece	NNS
hvd.rsl868	702	15	,	,	,
hvd.rsl868	702	16	and	and	CC
hvd.rsl868	702	17	well	well	RB
hvd.rsl868	702	18	seasoned	seasoned	JJ
hvd.rsl868	702	19	;	;	:
hvd.rsl868	702	20	the	the	DT
hvd.rsl868	702	21	pie	pie	NN
hvd.rsl868	702	22	is	be	VBZ
hvd.rsl868	702	23	filled	fill	VBN
hvd.rsl868	702	24	and	and	CC
hvd.rsl868	702	25	covered	cover	VBN
hvd.rsl868	702	26	,	,	,
hvd.rsl868	702	27	after	after	IN
hvd.rsl868	702	28	a	a	DT
hvd.rsl868	702	29	small	small	JJ
hvd.rsl868	702	30	amount	amount	NN
hvd.rsl868	702	31	of	of	IN
hvd.rsl868	702	32	water	water	NN
hvd.rsl868	702	33	is	be	VBZ
hvd.rsl868	702	34	sprinkled	sprinkle	VBN
hvd.rsl868	702	35	over	over	RP
hvd.rsl868	702	36	,	,	,
hvd.rsl868	702	37	and	and	CC
hvd.rsl868	702	38	then	then	RB
hvd.rsl868	702	39	the	the	DT
hvd.rsl868	702	40	pie	pie	NN
hvd.rsl868	702	41	is	be	VBZ
hvd.rsl868	702	42	baked	bake	VBN
hvd.rsl868	702	43	for	for	IN
hvd.rsl868	702	44	about	about	IN
hvd.rsl868	702	45	V/2	v/2	JJ
hvd.rsl868	702	46	hour	hour	NN
hvd.rsl868	702	47	,	,	,
hvd.rsl868	702	48	in	in	IN
hvd.rsl868	702	49	a	a	DT
hvd.rsl868	702	50	steady	steady	JJ
hvd.rsl868	702	51	oven	oven	NN
hvd.rsl868	702	52	.	.	.
hvd.rsl868	703	1	It	-PRON-	PRP
hvd.rsl868	703	2	is	be	VBZ
hvd.rsl868	703	3	always	always	RB
hvd.rsl868	703	4	served	serve	VBN
hvd.rsl868	703	5	cold	cold	JJ
hvd.rsl868	703	6	.	.	.
hvd.rsl868	704	1	Game	game	NN
hvd.rsl868	704	2	birds	bird	NNS
hvd.rsl868	704	3	or	or	CC
hvd.rsl868	704	4	pigeons	pigeon	NNS
hvd.rsl868	704	5	make	make	VBP
hvd.rsl868	704	6	excellent	excellent	JJ
hvd.rsl868	704	7	raised	raise	VBN
hvd.rsl868	704	8	pie	pie	NN
hvd.rsl868	704	9	also	also	RB
hvd.rsl868	704	10	.	.	.
hvd.rsl868	705	1	To	to	TO
hvd.rsl868	705	2	give	give	VB
hvd.rsl868	705	3	a	a	DT
hvd.rsl868	705	4	shining	shine	VBG
hvd.rsl868	705	5	yellow	yellow	JJ
hvd.rsl868	705	6	appearance	appearance	NN
hvd.rsl868	705	7	to	to	IN
hvd.rsl868	705	8	the	the	DT
hvd.rsl868	705	9	pastry	pastry	NN
hvd.rsl868	705	10	,	,	,
hvd.rsl868	705	11	brush	brush	VB
hvd.rsl868	705	12	it	-PRON-	PRP
hvd.rsl868	705	13	over	over	RP
hvd.rsl868	705	14	with	with	IN
hvd.rsl868	705	15	the	the	DT
hvd.rsl868	705	16	yolk	yolk	NN
hvd.rsl868	705	17	of	of	IN
hvd.rsl868	705	18	an	an	DT
hvd.rsl868	705	19	egg	egg	NN
hvd.rsl868	705	20	,	,	,
hvd.rsl868	705	21	beaten	beat	VBN
hvd.rsl868	705	22	up	up	RP
hvd.rsl868	705	23	with	with	IN
hvd.rsl868	705	24	two	two	CD
hvd.rsl868	705	25	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	705	26	of	of	IN
hvd.rsl868	705	27	milk	milk	NN
hvd.rsl868	705	28	,	,	,
hvd.rsl868	705	29	about	about	RB
hvd.rsl868	705	30	10	10	CD
hvd.rsl868	705	31	minutes	minute	NNS
hvd.rsl868	705	32	before	before	IN
hvd.rsl868	705	33	it	-PRON-	PRP
hvd.rsl868	705	34	is	be	VBZ
hvd.rsl868	705	35	taken	take	VBN
hvd.rsl868	705	36	out	out	IN
hvd.rsl868	705	37	of	of	IN
hvd.rsl868	705	38	the	the	DT
hvd.rsl868	705	39	oven	oven	NN
hvd.rsl868	705	40	.	.	.
hvd.rsl868	706	1	Almond	Almond	NNP
hvd.rsl868	706	2	Bars.—Roll	Bars.—Roll	NNP
hvd.rsl868	706	3	puff	puff	NN
hvd.rsl868	706	4	paste	paste	NN
hvd.rsl868	706	5	into	into	IN
hvd.rsl868	706	6	thin	thin	JJ
hvd.rsl868	706	7	narrow	narrow	JJ
hvd.rsl868	706	8	strips	strip	NNS
hvd.rsl868	706	9	.	.	.
hvd.rsl868	707	1	Beat	beat	VB
hvd.rsl868	707	2	one	one	CD
hvd.rsl868	707	3	egg	egg	NN
hvd.rsl868	707	4	white	white	JJ
hvd.rsl868	707	5	slightly	slightly	RB
hvd.rsl868	707	6	and	and	CC
hvd.rsl868	707	7	mix	mix	VB
hvd.rsl868	707	8	it	-PRON-	PRP
hvd.rsl868	707	9	with	with	IN
hvd.rsl868	707	10	two	two	CD
hvd.rsl868	707	11	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	707	12	of	of	IN
hvd.rsl868	707	13	powdered	powder	VBN
hvd.rsl868	707	14	sugar	sugar	NN
hvd.rsl868	707	15	and	and	CC
hvd.rsl868	707	16	one	one	CD
hvd.rsl868	707	17	cupful	cupful	NN
hvd.rsl868	707	18	of	of	IN
hvd.rsl868	707	19	finely	finely	RB
hvd.rsl868	707	20	-	-	HYPH
hvd.rsl868	707	21	chopped	chop	VBN
hvd.rsl868	707	22	almonds	almond	NNS
hvd.rsl868	707	23	.	.	.
hvd.rsl868	708	1	Spread	spread	VB
hvd.rsl868	708	2	this	this	DT
hvd.rsl868	708	3	mixture	mixture	NN
hvd.rsl868	708	4	over	over	IN
hvd.rsl868	708	5	the	the	DT
hvd.rsl868	708	6	strips	strip	NNS
hvd.rsl868	708	7	of	of	IN
hvd.rsl868	708	8	paste	paste	NN
hvd.rsl868	708	9	and	and	CC
hvd.rsl868	708	10	brown	brown	VB
hvd.rsl868	708	11	them	-PRON-	PRP
hvd.rsl868	708	12	in	in	IN
hvd.rsl868	708	13	the	the	DT
hvd.rsl868	708	14	oven	oven	NN
hvd.rsl868	708	15	.	.	.
hvd.rsl868	709	1	Sometimes	sometimes	RB
hvd.rsl868	709	2	the	the	DT
hvd.rsl868	709	3	almonds	almond	NNS
hvd.rsl868	709	4	are	be	VBP
hvd.rsl868	709	5	rolled	roll	VBN
hvd.rsl868	709	6	into	into	IN
hvd.rsl868	709	7	the	the	DT
hvd.rsl868	709	8	paste	paste	NN
hvd.rsl868	709	9	.	.	.
hvd.rsl868	710	1	Mix	mix	VB
hvd.rsl868	710	2	two	two	CD
hvd.rsl868	710	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	710	4	of	of	IN
hvd.rsl868	710	5	powdered	powder	VBN
hvd.rsl868	710	6	sugar	sugar	NN
hvd.rsl868	710	7	with	with	IN
hvd.rsl868	710	8	the	the	DT
hvd.rsl868	710	9	same	same	JJ
hvd.rsl868	710	10	amount	amount	NN
hvd.rsl868	710	11	of	of	IN
hvd.rsl868	710	12	chopped	chop	VBN
hvd.rsl868	710	13	almonds	almond	NNS
hvd.rsl868	710	14	and	and	CC
hvd.rsl868	710	15	sprinkle	sprinkle	VB
hvd.rsl868	710	16	over	over	RP
hvd.rsl868	710	17	the	the	DT
hvd.rsl868	710	18	paste	paste	NN
hvd.rsl868	710	19	when	when	WRB
hvd.rsl868	710	20	first	first	RB
hvd.rsl868	710	21	rolled	roll	VBD
hvd.rsl868	710	22	out	out	RP
hvd.rsl868	710	23	.	.	.
hvd.rsl868	711	1	Fold	fold	VB
hvd.rsl868	711	2	and	and	CC
hvd.rsl868	711	3	roll	roll	VB
hvd.rsl868	711	4	again	again	RB
hvd.rsl868	711	5	,	,	,
hvd.rsl868	711	6	then	then	RB
hvd.rsl868	711	7	repeat	repeat	VB
hvd.rsl868	711	8	the	the	DT
hvd.rsl868	711	9	process	process	NN
hvd.rsl868	711	10	.	.	.
hvd.rsl868	712	1	Finally	finally	RB
hvd.rsl868	712	2	cut	cut	VB
hvd.rsl868	712	3	into	into	IN
hvd.rsl868	712	4	long	long	JJ
hvd.rsl868	712	5	sticks	stick	NNS
hvd.rsl868	712	6	,	,	,
hvd.rsl868	712	7	brush	brush	VBP
hvd.rsl868	712	8	with	with	IN
hvd.rsl868	712	9	white	white	NN
hvd.rsl868	712	10	of	of	IN
hvd.rsl868	712	11	an	an	DT
hvd.rsl868	712	12	egg	egg	NN
hvd.rsl868	712	13	and	and	CC
hvd.rsl868	712	14	brown	brown	NN
hvd.rsl868	712	15	in	in	IN
hvd.rsl868	712	16	the	the	DT
hvd.rsl868	712	17	oven	oven	NN
hvd.rsl868	712	18	.	.	.
hvd.rsl868	713	1	One	one	CD
hvd.rsl868	713	2	teaspoonful	teaspoonful	NN
hvd.rsl868	713	3	of	of	IN
hvd.rsl868	713	4	cinnamon	cinnamon	NN
hvd.rsl868	713	5	may	may	MD
hvd.rsl868	713	6	be	be	VB
hvd.rsl868	713	7	used	use	VBN
hvd.rsl868	713	8	in	in	IN
hvd.rsl868	713	9	place	place	NN
hvd.rsl868	713	10	of	of	IN
hvd.rsl868	713	11	the	the	DT
hvd.rsl868	713	12	almonds	almond	NNS
hvd.rsl868	713	13	,	,	,
hvd.rsl868	713	14	when	when	WRB
hvd.rsl868	713	15	th	th	XX
hvd.rsl868	713	16	«	«	NN
hvd.rsl868	713	17	result	result	NN
hvd.rsl868	713	18	will	will	MD
hvd.rsl868	713	19	be	be	VB
hvd.rsl868	713	20	cinnamon	cinnamon	NN
hvd.rsl868	713	21	bars	bar	NNS
hvd.rsl868	713	22	.	.	.
hvd.rsl868	714	1	42	42	CD
hvd.rsl868	714	2	THE	the	DT
hvd.rsl868	714	3	RURAL	rural	JJ
hvd.rsl868	714	4	COOK	COOK	NNP
hvd.rsl868	714	5	BOOK	book	NN
hvd.rsl868	714	6	.	.	.
hvd.rsl868	715	1	Apple	Apple	NNP
hvd.rsl868	715	2	Pie.—This	Pie.—This	NNP
hvd.rsl868	715	3	is	be	VBZ
hvd.rsl868	715	4	how	how	WRB
hvd.rsl868	715	5	a	a	DT
hvd.rsl868	715	6	Michigan	Michigan	NNP
hvd.rsl868	715	7	housekeeper	housekeeper	NN
hvd.rsl868	715	8	makes	make	VBZ
hvd.rsl868	715	9	it	-PRON-	PRP
hvd.rsl868	715	10	:	:	:
hvd.rsl868	715	11	The	the	DT
hvd.rsl868	715	12	under	under	IN
hvd.rsl868	715	13	crust	crust	NN
hvd.rsl868	715	14	was	be	VBD
hvd.rsl868	715	15	first	first	RB
hvd.rsl868	715	16	brushed	brush	VBN
hvd.rsl868	715	17	over	over	RP
hvd.rsl868	715	18	lightly	lightly	RB
hvd.rsl868	715	19	with	with	IN
hvd.rsl868	715	20	white	white	NN
hvd.rsl868	715	21	of	of	IN
hvd.rsl868	715	22	an	an	DT
hvd.rsl868	715	23	egg	egg	NN
hvd.rsl868	715	24	and	and	CC
hvd.rsl868	715	25	allowed	allow	VBN
hvd.rsl868	715	26	to	to	TO
hvd.rsl868	715	27	stand	stand	VB
hvd.rsl868	715	28	while	while	IN
hvd.rsl868	715	29	the	the	DT
hvd.rsl868	715	30	rest	rest	NN
hvd.rsl868	715	31	of	of	IN
hvd.rsl868	715	32	the	the	DT
hvd.rsl868	715	33	work	work	NN
hvd.rsl868	715	34	went	go	VBD
hvd.rsl868	715	35	on	on	RP
hvd.rsl868	715	36	;	;	:
hvd.rsl868	715	37	this	this	DT
hvd.rsl868	715	38	to	to	TO
hvd.rsl868	715	39	keep	keep	VB
hvd.rsl868	715	40	the	the	DT
hvd.rsl868	715	41	juices	juice	NNS
hvd.rsl868	715	42	from	from	IN
hvd.rsl868	715	43	soaking	soak	VBG
hvd.rsl868	715	44	into	into	IN
hvd.rsl868	715	45	the	the	DT
hvd.rsl868	715	46	crust	crust	NN
hvd.rsl868	715	47	before	before	IN
hvd.rsl868	715	48	baking	bake	VBG
hvd.rsl868	715	49	.	.	.
hvd.rsl868	716	1	Next	next	RB
hvd.rsl868	716	2	a	a	DT
hvd.rsl868	716	3	half	half	JJ
hvd.rsl868	716	4	cupful	cupful	NN
hvd.rsl868	716	5	of	of	IN
hvd.rsl868	716	6	sugar	sugar	NN
hvd.rsl868	716	7	was	be	VBD
hvd.rsl868	716	8	put	put	VBN
hvd.rsl868	716	9	in	in	RP
hvd.rsl868	716	10	,	,	,
hvd.rsl868	716	11	along	along	IN
hvd.rsl868	716	12	with	with	IN
hvd.rsl868	716	13	a	a	DT
hvd.rsl868	716	14	half	half	NN
hvd.rsl868	716	15	to	to	IN
hvd.rsl868	716	16	a	a	DT
hvd.rsl868	716	17	tablespoonful	tablespoonful	NN
hvd.rsl868	716	18	of	of	IN
hvd.rsl868	716	19	flour	flour	NN
hvd.rsl868	716	20	,	,	,
hvd.rsl868	716	21	according	accord	VBG
hvd.rsl868	716	22	to	to	IN
hvd.rsl868	716	23	the	the	DT
hvd.rsl868	716	24	degree	degree	NN
hvd.rsl868	716	25	of	of	IN
hvd.rsl868	716	26	juiciness	juiciness	NN
hvd.rsl868	716	27	of	of	IN
hvd.rsl868	716	28	the	the	DT
hvd.rsl868	716	29	apples	apple	NNS
hvd.rsl868	716	30	,	,	,
hvd.rsl868	716	31	and	and	CC
hvd.rsl868	716	32	a	a	DT
hvd.rsl868	716	33	generous	generous	JJ
hvd.rsl868	716	34	pinch	pinch	NN
hvd.rsl868	716	35	of	of	IN
hvd.rsl868	716	36	cinnamon	cinnamon	NN
hvd.rsl868	716	37	or	or	CC
hvd.rsl868	716	38	allspice	allspice	NN
hvd.rsl868	716	39	according	accord	VBG
hvd.rsl868	716	40	to	to	IN
hvd.rsl868	716	41	choice	choice	NN
hvd.rsl868	716	42	.	.	.
hvd.rsl868	717	1	These	these	DT
hvd.rsl868	717	2	were	be	VBD
hvd.rsl868	717	3	rubbed	rub	VBN
hvd.rsl868	717	4	smoothly	smoothly	RB
hvd.rsl868	717	5	together	together	RB
hvd.rsl868	717	6	to	to	TO
hvd.rsl868	717	7	insure	insure	VB
hvd.rsl868	717	8	a	a	DT
hvd.rsl868	717	9	jelly	jelly	NN
hvd.rsl868	717	10	-	-	HYPH
hvd.rsl868	717	11	like	like	JJ
hvd.rsl868	717	12	consistency	consistency	NN
hvd.rsl868	717	13	of	of	IN
hvd.rsl868	717	14	the	the	DT
hvd.rsl868	717	15	finished	finished	JJ
hvd.rsl868	717	16	pie	pie	NN
hvd.rsl868	717	17	,	,	,
hvd.rsl868	717	18	without	without	IN
hvd.rsl868	717	19	the	the	DT
hvd.rsl868	717	20	unpalatable	unpalatable	JJ
hvd.rsl868	717	21	doughy	doughy	JJ
hvd.rsl868	717	22	lumps	lump	NNS
hvd.rsl868	717	23	.	.	.
hvd.rsl868	718	1	The	the	DT
hvd.rsl868	718	2	fruit	fruit	NN
hvd.rsl868	718	3	is	be	VBZ
hvd.rsl868	718	4	then	then	RB
hvd.rsl868	718	5	added	add	VBN
hvd.rsl868	718	6	,	,	,
hvd.rsl868	718	7	the	the	DT
hvd.rsl868	718	8	remainder	remainder	NN
hvd.rsl868	718	9	of	of	IN
hvd.rsl868	718	10	the	the	DT
hvd.rsl868	718	11	sugar	sugar	NN
hvd.rsl868	718	12	poured	pour	VBD
hvd.rsl868	718	13	over	over	RP
hvd.rsl868	718	14	(	(	-LRB-
hvd.rsl868	718	15	a	a	DT
hvd.rsl868	718	16	cupful	cupful	NN
hvd.rsl868	718	17	in	in	IN
hvd.rsl868	718	18	all	all	DT
hvd.rsl868	718	19	for	for	IN
hvd.rsl868	718	20	very	very	RB
hvd.rsl868	718	21	sour	sour	JJ
hvd.rsl868	718	22	apples	apple	NNS
hvd.rsl868	718	23	)	)	-RRB-
hvd.rsl868	718	24	,	,	,
hvd.rsl868	718	25	the	the	DT
hvd.rsl868	718	26	top	top	JJ
hvd.rsl868	718	27	dotted	dotted	JJ
hvd.rsl868	718	28	thickly	thickly	RB
hvd.rsl868	718	29	with	with	IN
hvd.rsl868	718	30	butter	butter	NN
hvd.rsl868	718	31	,	,	,
hvd.rsl868	718	32	and	and	CC
hvd.rsl868	718	33	unless	unless	IN
hvd.rsl868	718	34	the	the	DT
hvd.rsl868	718	35	apples	apple	NNS
hvd.rsl868	718	36	are	be	VBP
hvd.rsl868	718	37	very	very	RB
hvd.rsl868	718	38	juicy	juicy	JJ
hvd.rsl868	718	39	a	a	DT
hvd.rsl868	718	40	dessertspoonful	dessertspoonful	NN
hvd.rsl868	718	41	of	of	IN
hvd.rsl868	718	42	water	water	NN
hvd.rsl868	718	43	added	add	VBN
hvd.rsl868	718	44	.	.	.
hvd.rsl868	719	1	The	the	DT
hvd.rsl868	719	2	edge	edge	NN
hvd.rsl868	719	3	of	of	IN
hvd.rsl868	719	4	the	the	DT
hvd.rsl868	719	5	under	under	JJ
hvd.rsl868	719	6	crust	crust	NN
hvd.rsl868	719	7	is	be	VBZ
hvd.rsl868	719	8	now	now	RB
hvd.rsl868	719	9	moistened	moisten	VBN
hvd.rsl868	719	10	with	with	IN
hvd.rsl868	719	11	water	water	NN
hvd.rsl868	719	12	,	,	,
hvd.rsl868	719	13	the	the	DT
hvd.rsl868	719	14	top	top	NN
hvd.rsl868	719	15	applied	apply	VBN
hvd.rsl868	719	16	and	and	CC
hvd.rsl868	719	17	the	the	DT
hvd.rsl868	719	18	two	two	CD
hvd.rsl868	719	19	pinched	pinch	VBD
hvd.rsl868	719	20	neatly	neatly	RB
hvd.rsl868	719	21	together	together	RB
hvd.rsl868	719	22	;	;	:
hvd.rsl868	719	23	the	the	DT
hvd.rsl868	719	24	whole	whole	JJ
hvd.rsl868	719	25	brushed	brush	VBN
hvd.rsl868	719	26	over	over	RP
hvd.rsl868	719	27	with	with	IN
hvd.rsl868	719	28	rich	rich	JJ
hvd.rsl868	719	29	milk	milk	NN
hvd.rsl868	719	30	to	to	TO
hvd.rsl868	719	31	insure	insure	VB
hvd.rsl868	719	32	an	an	DT
hvd.rsl868	719	33	even	even	RB
hvd.rsl868	719	34	golden	golden	JJ
hvd.rsl868	719	35	-	-	HYPH
hvd.rsl868	719	36	brownness	brownness	NN
hvd.rsl868	719	37	,	,	,
hvd.rsl868	719	38	and	and	CC
hvd.rsl868	719	39	a	a	DT
hvd.rsl868	719	40	tiny	tiny	JJ
hvd.rsl868	719	41	funnel	funnel	NN
hvd.rsl868	719	42	made	make	VBN
hvd.rsl868	719	43	of	of	IN
hvd.rsl868	719	44	writing	write	VBG
hvd.rsl868	719	45	paper	paper	NN
hvd.rsl868	719	46	twisted	twist	VBN
hvd.rsl868	719	47	and	and	CC
hvd.rsl868	719	48	pinned	pin	VBN
hvd.rsl868	719	49	into	into	IN
hvd.rsl868	719	50	shape	shape	NN
hvd.rsl868	719	51	inserted	insert	VBN
hvd.rsl868	719	52	in	in	IN
hvd.rsl868	719	53	the	the	DT
hvd.rsl868	719	54	air	air	NN
hvd.rsl868	719	55	hole	hole	NN
hvd.rsl868	719	56	cut	cut	VBN
hvd.rsl868	719	57	in	in	IN
hvd.rsl868	719	58	the	the	DT
hvd.rsl868	719	59	top	top	NN
hvd.rsl868	719	60	.	.	.
hvd.rsl868	720	1	These	these	DT
hvd.rsl868	720	2	details	detail	NNS
hvd.rsl868	720	3	observed	observe	VBD
hvd.rsl868	720	4	you	-PRON-	PRP
hvd.rsl868	720	5	may	may	MD
hvd.rsl868	720	6	now	now	RB
hvd.rsl868	720	7	put	put	VB
hvd.rsl868	720	8	your	-PRON-	PRP$
hvd.rsl868	720	9	pie	pie	NN
hvd.rsl868	720	10	into	into	IN
hvd.rsl868	720	11	the	the	DT
hvd.rsl868	720	12	oven	oven	NN
hvd.rsl868	720	13	with	with	IN
hvd.rsl868	720	14	a	a	DT
hvd.rsl868	720	15	certainty	certainty	NN
hvd.rsl868	720	16	that	that	IN
hvd.rsl868	720	17	it	-PRON-	PRP
hvd.rsl868	720	18	will	will	MD
hvd.rsl868	720	19	come	come	VB
hvd.rsl868	720	20	out	out	RP
hvd.rsl868	720	21	a	a	DT
hvd.rsl868	720	22	thing	thing	NN
hvd.rsl868	720	23	of	of	IN
hvd.rsl868	720	24	beauty	beauty	NN
hvd.rsl868	720	25	,	,	,
hvd.rsl868	720	26	with	with	IN
hvd.rsl868	720	27	none	none	NN
hvd.rsl868	720	28	of	of	IN
hvd.rsl868	720	29	its	-PRON-	PRP$
hvd.rsl868	720	30	savory	savory	JJ
hvd.rsl868	720	31	juices	juice	NNS
hvd.rsl868	720	32	burning	burn	VBG
hvd.rsl868	720	33	to	to	IN
hvd.rsl868	720	34	a	a	DT
hvd.rsl868	720	35	crisp	crisp	JJ
hvd.rsl868	720	36	in	in	IN
hvd.rsl868	720	37	the	the	DT
hvd.rsl868	720	38	bottom	bottom	NN
hvd.rsl868	720	39	of	of	IN
hvd.rsl868	720	40	the	the	DT
hvd.rsl868	720	41	oven	oven	NN
hvd.rsl868	720	42	.	.	.
hvd.rsl868	721	1	For	for	IN
hvd.rsl868	721	2	very	very	RB
hvd.rsl868	721	3	young	young	JJ
hvd.rsl868	721	4	apples	apple	NNS
hvd.rsl868	721	5	,	,	,
hvd.rsl868	721	6	however	however	RB
hvd.rsl868	721	7	,	,	,
hvd.rsl868	721	8	she	-PRON-	PRP
hvd.rsl868	721	9	always	always	RB
hvd.rsl868	721	10	used	use	VBD
hvd.rsl868	721	11	instead	instead	RB
hvd.rsl868	721	12	of	of	IN
hvd.rsl868	721	13	the	the	DT
hvd.rsl868	721	14	water	water	NN
hvd.rsl868	721	15	,	,	,
hvd.rsl868	721	16	a	a	DT
hvd.rsl868	721	17	generous	generous	JJ
hvd.rsl868	721	18	tablespoonful	tablespoonful	NN
hvd.rsl868	721	19	of	of	IN
hvd.rsl868	721	20	spiced	spiced	JJ
hvd.rsl868	721	21	vinegar	vinegar	NN
hvd.rsl868	721	22	(	(	-LRB-
hvd.rsl868	721	23	left	leave	VBN
hvd.rsl868	721	24	over	over	RP
hvd.rsl868	721	25	from	from	IN
hvd.rsl868	721	26	any	any	DT
hvd.rsl868	721	27	spiced	spice	VBN
hvd.rsl868	721	28	Sweet	Sweet	NNP
hvd.rsl868	721	29	pickle	pickle	NN
hvd.rsl868	721	30	)	)	-RRB-
hvd.rsl868	721	31	with	with	IN
hvd.rsl868	721	32	a	a	DT
hvd.rsl868	721	33	little	little	JJ
hvd.rsl868	721	34	more	more	JJR
hvd.rsl868	721	35	flour	flour	NN
hvd.rsl868	721	36	.	.	.
hvd.rsl868	722	1	Or	or	CC
hvd.rsl868	722	2	if	if	IN
hvd.rsl868	722	3	apples	apple	NNS
hvd.rsl868	722	4	had	have	VBD
hvd.rsl868	722	5	been	be	VBN
hvd.rsl868	722	6	kept	keep	VBN
hvd.rsl868	722	7	some	some	DT
hvd.rsl868	722	8	time	time	NN
hvd.rsl868	722	9	and	and	CC
hvd.rsl868	722	10	were	be	VBD
hvd.rsl868	722	11	shriveled	shrivel	VBN
hvd.rsl868	722	12	and	and	CC
hvd.rsl868	722	13	insipid	insipid	JJ
hvd.rsl868	722	14	,	,	,
hvd.rsl868	722	15	she	-PRON-	PRP
hvd.rsl868	722	16	found	find	VBD
hvd.rsl868	722	17	the	the	DT
hvd.rsl868	722	18	same	same	JJ
hvd.rsl868	722	19	treat-	treat-	NNP
hvd.rsl868	722	20	ment	ment	NNP
hvd.rsl868	722	21	a	a	DT
hvd.rsl868	722	22	vast	vast	JJ
hvd.rsl868	722	23	improvement	improvement	NN
hvd.rsl868	722	24	.	.	.
hvd.rsl868	723	1	Lacking	lack	VBG
hvd.rsl868	723	2	the	the	DT
hvd.rsl868	723	3	spiced	spiced	JJ
hvd.rsl868	723	4	vinegar	vinegar	NN
hvd.rsl868	723	5	she	-PRON-	PRP
hvd.rsl868	723	6	sometimes	sometimes	RB
hvd.rsl868	723	7	used	use	VBD
hvd.rsl868	723	8	lemon	lemon	NN
hvd.rsl868	723	9	juice	juice	NN
hvd.rsl868	723	10	with	with	IN
hvd.rsl868	723	11	an	an	DT
hvd.rsl868	723	12	additional	additional	JJ
hvd.rsl868	723	13	sprinkling	sprinkling	NN
hvd.rsl868	723	14	of	of	IN
hvd.rsl868	723	15	sugar	sugar	NN
hvd.rsl868	723	16	and	and	CC
hvd.rsl868	723	17	spices	spice	NNS
hvd.rsl868	723	18	.	.	.
hvd.rsl868	724	1	Other	other	JJ
hvd.rsl868	724	2	fruit	fruit	NN
hvd.rsl868	724	3	pies	pie	NNS
hvd.rsl868	724	4	were	be	VBD
hvd.rsl868	724	5	made	make	VBN
hvd.rsl868	724	6	in	in	IN
hvd.rsl868	724	7	a	a	DT
hvd.rsl868	724	8	similar	similar	JJ
hvd.rsl868	724	9	manner	manner	NN
hvd.rsl868	724	10	,	,	,
hvd.rsl868	724	11	always	always	RB
hvd.rsl868	724	12	taking	take	VBG
hvd.rsl868	724	13	into	into	IN
hvd.rsl868	724	14	consideration	consideration	NN
hvd.rsl868	724	15	the	the	DT
hvd.rsl868	724	16	qualities	quality	NNS
hvd.rsl868	724	17	of	of	IN
hvd.rsl868	724	18	the	the	DT
hvd.rsl868	724	19	fruit	fruit	NN
hvd.rsl868	724	20	as	as	IN
hvd.rsl868	724	21	to	to	IN
hvd.rsl868	724	22	acidity	acidity	NN
hvd.rsl868	724	23	and	and	CC
hvd.rsl868	724	24	juiciness	juiciness	NN
hvd.rsl868	724	25	.	.	.
hvd.rsl868	725	1	For	for	IN
hvd.rsl868	725	2	canned	canned	JJ
hvd.rsl868	725	3	fruits	fruit	NNS
hvd.rsl868	725	4	already	already	RB
hvd.rsl868	725	5	sweetened	sweeten	VBN
hvd.rsl868	725	6	,	,	,
hvd.rsl868	725	7	such	such	JJ
hvd.rsl868	725	8	as	as	IN
hvd.rsl868	725	9	huckleberries	huckleberry	NNS
hvd.rsl868	725	10	,	,	,
hvd.rsl868	725	11	elderberries	elderberry	NNS
hvd.rsl868	725	12	and	and	CC
hvd.rsl868	725	13	the	the	DT
hvd.rsl868	725	14	like	like	JJ
hvd.rsl868	725	15	,	,	,
hvd.rsl868	725	16	which	which	WDT
hvd.rsl868	725	17	were	be	VBD
hvd.rsl868	725	18	very	very	RB
hvd.rsl868	725	19	juicy	juicy	JJ
hvd.rsl868	725	20	and	and	CC
hvd.rsl868	725	21	required	require	VBD
hvd.rsl868	725	22	no	no	DT
hvd.rsl868	725	23	extra	extra	JJ
hvd.rsl868	725	24	sweetening	sweetening	NN
hvd.rsl868	725	25	,	,	,
hvd.rsl868	725	26	she	-PRON-	PRP
hvd.rsl868	725	27	usually	usually	RB
hvd.rsl868	725	28	rubbed	rub	VBD
hvd.rsl868	725	29	the	the	DT
hvd.rsl868	725	30	flour	flour	NN
hvd.rsl868	725	31	(	(	-LRB-
hvd.rsl868	725	32	in	in	IN
hvd.rsl868	725	33	same	same	JJ
hvd.rsl868	725	34	proportion	proportion	NN
hvd.rsl868	725	35	of	of	IN
hvd.rsl868	725	36	a	a	DT
hvd.rsl868	725	37	spoonful	spoonful	NN
hvd.rsl868	725	38	to	to	IN
hvd.rsl868	725	39	a	a	DT
hvd.rsl868	725	40	pie	pie	NN
hvd.rsl868	725	41	)	)	-RRB-
hvd.rsl868	725	42	in	in	IN
hvd.rsl868	725	43	a	a	DT
hvd.rsl868	725	44	bit	bit	NN
hvd.rsl868	725	45	of	of	IN
hvd.rsl868	725	46	the	the	DT
hvd.rsl868	725	47	juice	juice	NN
hvd.rsl868	725	48	,	,	,
hvd.rsl868	725	49	and	and	CC
hvd.rsl868	725	50	added	add	VBD
hvd.rsl868	725	51	it	-PRON-	PRP
hvd.rsl868	725	52	with	with	IN
hvd.rsl868	725	53	whatever	whatever	WDT
hvd.rsl868	725	54	spices	spice	NNS
hvd.rsl868	725	55	were	be	VBD
hvd.rsl868	725	56	necessary	necessary	JJ
hvd.rsl868	725	57	to	to	IN
hvd.rsl868	725	58	the	the	DT
hvd.rsl868	725	59	rest	rest	NN
hvd.rsl868	725	60	of	of	IN
hvd.rsl868	725	61	the	the	DT
hvd.rsl868	725	62	fruit	fruit	NN
hvd.rsl868	725	63	,	,	,
hvd.rsl868	725	64	and	and	CC
hvd.rsl868	725	65	set	set	VBD
hvd.rsl868	725	66	it	-PRON-	PRP
hvd.rsl868	725	67	over	over	IN
hvd.rsl868	725	68	the	the	DT
hvd.rsl868	725	69	fire	fire	NN
hvd.rsl868	725	70	until	until	IN
hvd.rsl868	725	71	the	the	DT
hvd.rsl868	725	72	flour	flour	NN
hvd.rsl868	725	73	was	be	VBD
hvd.rsl868	725	74	cooked	cook	VBN
hvd.rsl868	725	75	,	,	,
hvd.rsl868	725	76	adding	add	VBG
hvd.rsl868	725	77	a	a	DT
hvd.rsl868	725	78	little	little	JJ
hvd.rsl868	725	79	butter	butter	NN
hvd.rsl868	725	80	.	.	.
hvd.rsl868	726	1	When	when	WRB
hvd.rsl868	726	2	cold	cold	JJ
hvd.rsl868	726	3	the	the	DT
hvd.rsl868	726	4	mixture	mixture	NN
hvd.rsl868	726	5	was	be	VBD
hvd.rsl868	726	6	filled	fill	VBN
hvd.rsl868	726	7	into	into	IN
hvd.rsl868	726	8	the	the	DT
hvd.rsl868	726	9	prepared	prepared	JJ
hvd.rsl868	726	10	paste	paste	NN
hvd.rsl868	726	11	,	,	,
hvd.rsl868	726	12	egg	egg	NN
hvd.rsl868	726	13	-	-	HYPH
hvd.rsl868	726	14	brushed	brush	VBN
hvd.rsl868	726	15	as	as	IN
hvd.rsl868	726	16	before	before	RB
hvd.rsl868	726	17	.	.	.
hvd.rsl868	727	1	For	for	IN
hvd.rsl868	727	2	custard	custard	NN
hvd.rsl868	727	3	or	or	CC
hvd.rsl868	727	4	pumpkin	pumpkin	NN
hvd.rsl868	727	5	she	-PRON-	PRP
hvd.rsl868	727	6	usually	usually	RB
hvd.rsl868	727	7	prepared	prepare	VBD
hvd.rsl868	727	8	the	the	DT
hvd.rsl868	727	9	paste	paste	NN
hvd.rsl868	727	10	by	by	IN
hvd.rsl868	727	11	setting	set	VBG
hvd.rsl868	727	12	the	the	DT
hvd.rsl868	727	13	pan	pan	NN
hvd.rsl868	727	14	on	on	IN
hvd.rsl868	727	15	top	top	NN
hvd.rsl868	727	16	of	of	IN
hvd.rsl868	727	17	the	the	DT
hvd.rsl868	727	18	stove	stove	NN
hvd.rsl868	727	19	until	until	IN
hvd.rsl868	727	20	the	the	DT
hvd.rsl868	727	21	crust	crust	NN
hvd.rsl868	727	22	was	be	VBD
hvd.rsl868	727	23	nearly	nearly	RB
hvd.rsl868	727	24	cooked	cook	VBN
hvd.rsl868	727	25	through	through	RP
hvd.rsl868	727	26	,	,	,
hvd.rsl868	727	27	then	then	RB
hvd.rsl868	727	28	adding	add	VBG
hvd.rsl868	727	29	the	the	DT
hvd.rsl868	727	30	custard	custard	NN
hvd.rsl868	727	31	and	and	CC
hvd.rsl868	727	32	putting	put	VBG
hvd.rsl868	727	33	it	-PRON-	PRP
hvd.rsl868	727	34	at	at	IN
hvd.rsl868	727	35	once	once	RB
hvd.rsl868	727	36	into	into	IN
hvd.rsl868	727	37	a	a	DT
hvd.rsl868	727	38	hot	hot	JJ
hvd.rsl868	727	39	oven	oven	NN
hvd.rsl868	727	40	.	.	.
hvd.rsl868	728	1	When	when	WRB
hvd.rsl868	728	2	sweet	sweet	JJ
hvd.rsl868	728	3	cider	cider	NN
hvd.rsl868	728	4	is	be	VBZ
hvd.rsl868	728	5	at	at	IN
hvd.rsl868	728	6	hand	hand	NN
hvd.rsl868	728	7	,	,	,
hvd.rsl868	728	8	it	-PRON-	PRP
hvd.rsl868	728	9	may	may	MD
hvd.rsl868	728	10	be	be	VB
hvd.rsl868	728	11	used	use	VBN
hvd.rsl868	728	12	to	to	TO
hvd.rsl868	728	13	give	give	VB
hvd.rsl868	728	14	additional	additional	JJ
hvd.rsl868	728	15	flavor	flavor	NN
hvd.rsl868	728	16	to	to	IN
hvd.rsl868	728	17	an	an	DT
hvd.rsl868	728	18	apple	apple	NN
hvd.rsl868	728	19	pie	pie	NN
hvd.rsl868	728	20	.	.	.
hvd.rsl868	729	1	Warm	warm	JJ
hvd.rsl868	729	2	half	half	PDT
hvd.rsl868	729	3	a	a	DT
hvd.rsl868	729	4	cupful	cupful	NN
hvd.rsl868	729	5	of	of	IN
hvd.rsl868	729	6	cider	cider	NN
hvd.rsl868	729	7	and	and	CC
hvd.rsl868	729	8	,	,	,
hvd.rsl868	729	9	10	10	CD
hvd.rsl868	729	10	minutes	minute	NNS
hvd.rsl868	729	11	before	before	IN
hvd.rsl868	729	12	the	the	DT
hvd.rsl868	729	13	pie	pie	NN
hvd.rsl868	729	14	is	be	VBZ
hvd.rsl868	729	15	taken	take	VBN
hvd.rsl868	729	16	from	from	IN
hvd.rsl868	729	17	the	the	DT
hvd.rsl868	729	18	oven	oven	NN
hvd.rsl868	729	19	,	,	,
hvd.rsl868	729	20	pour	pour	VB
hvd.rsl868	729	21	the	the	DT
hvd.rsl868	729	22	cider	cider	NN
hvd.rsl868	729	23	into	into	IN
hvd.rsl868	729	24	it	-PRON-	PRP
hvd.rsl868	729	25	through	through	IN
hvd.rsl868	729	26	the	the	DT
hvd.rsl868	729	27	hole	hole	NN
hvd.rsl868	729	28	in	in	IN
hvd.rsl868	729	29	the	the	DT
hvd.rsl868	729	30	center	center	NN
hvd.rsl868	729	31	of	of	IN
hvd.rsl868	729	32	top	top	JJ
hvd.rsl868	729	33	crust	crust	NN
hvd.rsl868	729	34	,	,	,
hvd.rsl868	729	35	using	use	VBG
hvd.rsl868	729	36	a	a	DT
hvd.rsl868	729	37	little	little	JJ
hvd.rsl868	729	38	funnel	funnel	NN
hvd.rsl868	729	39	of	of	IN
hvd.rsl868	729	40	stiff	stiff	JJ
hvd.rsl868	729	41	paper	paper	NN
hvd.rsl868	729	42	to	to	TO
hvd.rsl868	729	43	prevent	prevent	VB
hvd.rsl868	729	44	splashing	splashing	NN
hvd.rsl868	729	45	.	.	.
hvd.rsl868	730	1	Appleless	Appleless	NNP
hvd.rsl868	730	2	Apple	Apple	NNP
hvd.rsl868	730	3	Pie.—Soak	Pie.—Soak	NNP
hvd.rsl868	730	4	two	two	CD
hvd.rsl868	730	5	large	large	JJ
hvd.rsl868	730	6	soda	soda	NN
hvd.rsl868	730	7	crackers	cracker	NNS
hvd.rsl868	730	8	in	in	IN
hvd.rsl868	730	9	a	a	DT
hvd.rsl868	730	10	large	large	JJ
hvd.rsl868	730	11	cup	cup	NN
hvd.rsl868	730	12	of	of	IN
hvd.rsl868	730	13	boiling	boil	VBG
hvd.rsl868	730	14	water	water	NN
hvd.rsl868	730	15	.	.	.
hvd.rsl868	731	1	Add	add	VB
hvd.rsl868	731	2	small	small	JJ
hvd.rsl868	731	3	piece	piece	NN
hvd.rsl868	731	4	butter	butter	NN
hvd.rsl868	731	5	.	.	.
hvd.rsl868	732	1	When	when	WRB
hvd.rsl868	732	2	cool	cool	JJ
hvd.rsl868	732	3	add	add	VB
hvd.rsl868	732	4	two	two	CD
hvd.rsl868	732	5	tablespoon-	tablespoon-	NN
hvd.rsl868	732	6	fuls	fuls	NN
hvd.rsl868	732	7	vinegar	vinegar	NN
hvd.rsl868	732	8	,	,	,
hvd.rsl868	732	9	one	one	CD
hvd.rsl868	732	10	cup	cup	NN
hvd.rsl868	732	11	sugar	sugar	NN
hvd.rsl868	732	12	,	,	,
hvd.rsl868	732	13	a	a	DT
hvd.rsl868	732	14	few	few	JJ
hvd.rsl868	732	15	raisins	raisin	NNS
hvd.rsl868	732	16	and	and	CC
hvd.rsl868	732	17	a	a	DT
hvd.rsl868	732	18	little	little	JJ
hvd.rsl868	732	19	nutmeg	nutmeg	NN
hvd.rsl868	732	20	.	.	.
hvd.rsl868	733	1	Bake	bake	VB
hvd.rsl868	733	2	with	with	IN
hvd.rsl868	733	3	THE	the	DT
hvd.rsl868	733	4	RURAL	rural	JJ
hvd.rsl868	733	5	COOK	COOK	NNP
hvd.rsl868	733	6	BOOK	book	NN
hvd.rsl868	733	7	.	.	.
hvd.rsl868	734	1	43	43	CD
hvd.rsl868	734	2	two	two	CD
hvd.rsl868	734	3	crusts	crust	NNS
hvd.rsl868	734	4	as	as	IN
hvd.rsl868	734	5	you	-PRON-	PRP
hvd.rsl868	734	6	do	do	VBP
hvd.rsl868	734	7	the	the	DT
hvd.rsl868	734	8	real	real	JJ
hvd.rsl868	734	9	apple	apple	NN
hvd.rsl868	734	10	pie	pie	NN
hvd.rsl868	734	11	.	.	.
hvd.rsl868	735	1	Another	another	DT
hvd.rsl868	735	2	appleless	appleless	NN
hvd.rsl868	735	3	apple	apple	NN
hvd.rsl868	735	4	pie	pie	NN
hvd.rsl868	735	5	is	be	VBZ
hvd.rsl868	735	6	made	make	VBN
hvd.rsl868	735	7	from	from	IN
hvd.rsl868	735	8	pumpkins	pumpkin	NNS
hvd.rsl868	735	9	as	as	IN
hvd.rsl868	735	10	follows	follow	VBZ
hvd.rsl868	735	11	:	:	:
hvd.rsl868	735	12	Procure	procure	VB
hvd.rsl868	735	13	a	a	DT
hvd.rsl868	735	14	good	good	JJ
hvd.rsl868	735	15	sound	sound	NN
hvd.rsl868	735	16	pumpkin	pumpkin	NN
hvd.rsl868	735	17	(	(	-LRB-
hvd.rsl868	735	18	or	or	CC
hvd.rsl868	735	19	squash	squash	NN
hvd.rsl868	735	20	)	)	-RRB-
hvd.rsl868	735	21	,	,	,
hvd.rsl868	735	22	wash	wash	NNP
hvd.rsl868	735	23	,	,	,
hvd.rsl868	735	24	cut	cut	VBD
hvd.rsl868	735	25	a	a	DT
hvd.rsl868	735	26	round	round	NN
hvd.rsl868	735	27	of	of	IN
hvd.rsl868	735	28	same	same	JJ
hvd.rsl868	735	29	,	,	,
hvd.rsl868	735	30	as	as	RB
hvd.rsl868	735	31	deep	deep	RB
hvd.rsl868	735	32	as	as	IN
hvd.rsl868	735	33	an	an	DT
hvd.rsl868	735	34	ordinary	ordinary	JJ
hvd.rsl868	735	35	apple	apple	NN
hvd.rsl868	735	36	is	be	VBZ
hvd.rsl868	735	37	,	,	,
hvd.rsl868	735	38	from	from	IN
hvd.rsl868	735	39	stem	stem	NN
hvd.rsl868	735	40	to	to	IN
hvd.rsl868	735	41	blossom	blossom	NN
hvd.rsl868	735	42	end	end	VB
hvd.rsl868	735	43	;	;	:
hvd.rsl868	735	44	peel	peel	VB
hvd.rsl868	735	45	,	,	,
hvd.rsl868	735	46	cut	cut	VB
hvd.rsl868	735	47	down	down	RP
hvd.rsl868	735	48	crosswise	crosswise	RB
hvd.rsl868	735	49	in	in	IN
hvd.rsl868	735	50	slices	slice	NNS
hvd.rsl868	735	51	about	about	IN
hvd.rsl868	735	52	an	an	DT
hvd.rsl868	735	53	eighth	eighth	NN
hvd.rsl868	735	54	of	of	IN
hvd.rsl868	735	55	an	an	DT
hvd.rsl868	735	56	inch	inch	NN
hvd.rsl868	735	57	thick	thick	JJ
hvd.rsl868	735	58	;	;	:
hvd.rsl868	735	59	put	put	VBN
hvd.rsl868	735	60	in	in	IN
hvd.rsl868	735	61	water	water	NN
hvd.rsl868	735	62	enough	enough	RB
hvd.rsl868	735	63	to	to	TO
hvd.rsl868	735	64	cover	cover	VB
hvd.rsl868	735	65	,	,	,
hvd.rsl868	735	66	and	and	CC
hvd.rsl868	735	67	stew	stew	NN
hvd.rsl868	735	68	slowly	slowly	RB
hvd.rsl868	735	69	until	until	IN
hvd.rsl868	735	70	tender	tender	NN
hvd.rsl868	735	71	,	,	,
hvd.rsl868	735	72	but	but	CC
hvd.rsl868	735	73	not	not	RB
hvd.rsl868	735	74	mushy	mushy	JJ
hvd.rsl868	735	75	.	.	.
hvd.rsl868	736	1	Lift	lift	VB
hvd.rsl868	736	2	carefully	carefully	RB
hvd.rsl868	736	3	from	from	IN
hvd.rsl868	736	4	the	the	DT
hvd.rsl868	736	5	water	water	NN
hvd.rsl868	736	6	,	,	,
hvd.rsl868	736	7	let	let	VB
hvd.rsl868	736	8	cool	cool	VB
hvd.rsl868	736	9	.	.	.
hvd.rsl868	737	1	Prepare	prepare	VB
hvd.rsl868	737	2	crust	crust	NN
hvd.rsl868	737	3	as	as	IN
hvd.rsl868	737	4	for	for	IN
hvd.rsl868	737	5	apple	apple	NN
hvd.rsl868	737	6	pie	pie	NN
hvd.rsl868	737	7	,	,	,
hvd.rsl868	737	8	line	line	VB
hvd.rsl868	737	9	your	-PRON-	PRP$
hvd.rsl868	737	10	tins	tin	NNS
hvd.rsl868	737	11	with	with	IN
hvd.rsl868	737	12	the	the	DT
hvd.rsl868	737	13	crust	crust	NN
hvd.rsl868	737	14	,	,	,
hvd.rsl868	737	15	place	place	VB
hvd.rsl868	737	16	your	-PRON-	PRP$
hvd.rsl868	737	17	slices	slice	NNS
hvd.rsl868	737	18	of	of	IN
hvd.rsl868	737	19	pumpkin	pumpkin	NN
hvd.rsl868	737	20	just	just	RB
hvd.rsl868	737	21	as	as	IN
hvd.rsl868	737	22	you	-PRON-	PRP
hvd.rsl868	737	23	would	would	MD
hvd.rsl868	737	24	slices	slice	NNS
hvd.rsl868	737	25	of	of	IN
hvd.rsl868	737	26	apple	apple	NN
hvd.rsl868	737	27	;	;	:
hvd.rsl868	737	28	sprinkle	sprinkle	VB
hvd.rsl868	737	29	over	over	RP
hvd.rsl868	737	30	them	-PRON-	PRP
hvd.rsl868	737	31	a	a	DT
hvd.rsl868	737	32	little	little	JJ
hvd.rsl868	737	33	flour	flour	NN
hvd.rsl868	737	34	—	—	:
hvd.rsl868	737	35	not	not	RB
hvd.rsl868	737	36	over	over	IN
hvd.rsl868	737	37	a	a	DT
hvd.rsl868	737	38	tablespoonful	tablespoonful	NN
hvd.rsl868	737	39	of	of	IN
hvd.rsl868	737	40	sugar	sugar	NN
hvd.rsl868	737	41	;	;	:
hvd.rsl868	737	42	add	add	VB
hvd.rsl868	737	43	one	one	CD
hvd.rsl868	737	44	tablespoonful	tablespoonful	NN
hvd.rsl868	737	45	of	of	IN
hvd.rsl868	737	46	pure	pure	JJ
hvd.rsl868	737	47	cider	cider	NN
hvd.rsl868	737	48	vinegar	vinegar	NN
hvd.rsl868	737	49	to	to	IN
hvd.rsl868	737	50	each	each	DT
hvd.rsl868	737	51	pie	pie	NN
hvd.rsl868	737	52	,	,	,
hvd.rsl868	737	53	a	a	DT
hvd.rsl868	737	54	few	few	JJ
hvd.rsl868	737	55	lumps	lump	NNS
hvd.rsl868	737	56	of	of	IN
hvd.rsl868	737	57	butter	butter	NN
hvd.rsl868	737	58	,	,	,
hvd.rsl868	737	59	finish	finish	VB
hvd.rsl868	737	60	with	with	IN
hvd.rsl868	737	61	a	a	DT
hvd.rsl868	737	62	top	top	JJ
hvd.rsl868	737	63	crust	crust	NN
hvd.rsl868	737	64	.	.	.
hvd.rsl868	738	1	Bake	bake	VB
hvd.rsl868	738	2	to	to	IN
hvd.rsl868	738	3	a	a	DT
hvd.rsl868	738	4	rich	rich	JJ
hvd.rsl868	738	5	brown	brown	JJ
hvd.rsl868	738	6	color	color	NN
hvd.rsl868	738	7	in	in	IN
hvd.rsl868	738	8	a	a	DT
hvd.rsl868	738	9	moderate	moderate	JJ
hvd.rsl868	738	10	oven	oven	NN
hvd.rsl868	738	11	.	.	.
hvd.rsl868	739	1	Vermont	Vermont	NNP
hvd.rsl868	739	2	Blackberry	Blackberry	NNP
hvd.rsl868	739	3	Pie.—Line	pie.—line	VBP
hvd.rsl868	739	4	a	a	DT
hvd.rsl868	739	5	deep	deep	JJ
hvd.rsl868	739	6	dripping	dripping	NN
hvd.rsl868	739	7	pan	pan	NN
hvd.rsl868	739	8	with	with	IN
hvd.rsl868	739	9	pastry	pastry	NN
hvd.rsl868	739	10	,	,	,
hvd.rsl868	739	11	cover	cover	VB
hvd.rsl868	739	12	the	the	DT
hvd.rsl868	739	13	bottom	bottom	NN
hvd.rsl868	739	14	with	with	IN
hvd.rsl868	739	15	a	a	DT
hvd.rsl868	739	16	generous	generous	JJ
hvd.rsl868	739	17	layer	layer	NN
hvd.rsl868	739	18	of	of	IN
hvd.rsl868	739	19	blackberries	blackberry	NNS
hvd.rsl868	739	20	,	,	,
hvd.rsl868	739	21	sprinkle	sprinkle	VB
hvd.rsl868	739	22	with	with	IN
hvd.rsl868	739	23	sugar	sugar	NN
hvd.rsl868	739	24	and	and	CC
hvd.rsl868	739	25	cover	cover	VB
hvd.rsl868	739	26	with	with	IN
hvd.rsl868	739	27	a	a	DT
hvd.rsl868	739	28	crust	crust	NN
hvd.rsl868	739	29	.	.	.
hvd.rsl868	740	1	Bake	bake	VB
hvd.rsl868	740	2	,	,	,
hvd.rsl868	740	3	then	then	RB
hvd.rsl868	740	4	add	add	VB
hvd.rsl868	740	5	another	another	DT
hvd.rsl868	740	6	layer	layer	NN
hvd.rsl868	740	7	of	of	IN
hvd.rsl868	740	8	blackberries	blackberry	NNS
hvd.rsl868	740	9	and	and	CC
hvd.rsl868	740	10	sugar	sugar	NN
hvd.rsl868	740	11	,	,	,
hvd.rsl868	740	12	cover	cover	VBP
hvd.rsl868	740	13	with	with	IN
hvd.rsl868	740	14	a	a	DT
hvd.rsl868	740	15	top	top	JJ
hvd.rsl868	740	16	crust	crust	NN
hvd.rsl868	740	17	,	,	,
hvd.rsl868	740	18	and	and	CC
hvd.rsl868	740	19	then	then	RB
hvd.rsl868	740	20	bake	bake	VB
hvd.rsl868	740	21	again	again	RB
hvd.rsl868	740	22	.	.	.
hvd.rsl868	741	1	This	this	DT
hvd.rsl868	741	2	is	be	VBZ
hvd.rsl868	741	3	recommended	recommend	VBN
hvd.rsl868	741	4	as	as	IN
hvd.rsl868	741	5	highly	highly	RB
hvd.rsl868	741	6	delicious	delicious	JJ
hvd.rsl868	741	7	,	,	,
hvd.rsl868	741	8	either	either	CC
hvd.rsl868	741	9	hot	hot	JJ
hvd.rsl868	741	10	or	or	CC
hvd.rsl868	741	11	cold	cold	JJ
hvd.rsl868	741	12	.	.	.
hvd.rsl868	742	1	Buttermilk	Buttermilk	NNP
hvd.rsl868	742	2	Pie.—Beat	Pie.—Beat	NNP
hvd.rsl868	742	3	together	together	RB
hvd.rsl868	742	4	a	a	DT
hvd.rsl868	742	5	heaping	heap	VBG
hvd.rsl868	742	6	cupful	cupful	NN
hvd.rsl868	742	7	of	of	IN
hvd.rsl868	742	8	sugar	sugar	NN
hvd.rsl868	742	9	and	and	CC
hvd.rsl868	742	10	four	four	CD
hvd.rsl868	742	11	eggs	egg	NNS
hvd.rsl868	742	12	;	;	:
hvd.rsl868	742	13	add	add	VB
hvd.rsl868	742	14	half	half	PDT
hvd.rsl868	742	15	a	a	DT
hvd.rsl868	742	16	cupful	cupful	NN
hvd.rsl868	742	17	of	of	IN
hvd.rsl868	742	18	butter	butter	NN
hvd.rsl868	742	19	;	;	:
hvd.rsl868	742	20	beat	beat	VBD
hvd.rsl868	742	21	thoroughly	thoroughly	RB
hvd.rsl868	742	22	and	and	CC
hvd.rsl868	742	23	add	add	VB
hvd.rsl868	742	24	\l/2	\l/2	PRP$
hvd.rsl868	742	25	pint	pint	NN
hvd.rsl868	742	26	of	of	IN
hvd.rsl868	742	27	fresh	fresh	JJ
hvd.rsl868	742	28	buttermilk	buttermilk	NN
hvd.rsl868	742	29	;	;	:
hvd.rsl868	742	30	line	line	NN
hvd.rsl868	742	31	pie	pie	NN
hvd.rsl868	742	32	tins	tin	NNS
hvd.rsl868	742	33	with	with	IN
hvd.rsl868	742	34	crust	crust	NN
hvd.rsl868	742	35	;	;	:
hvd.rsl868	742	36	slice	slice	VB
hvd.rsl868	742	37	an	an	DT
hvd.rsl868	742	38	apple	apple	NN
hvd.rsl868	742	39	thin	thin	JJ
hvd.rsl868	742	40	and	and	CC
hvd.rsl868	742	41	lay	lie	VBD
hvd.rsl868	742	42	in	in	IN
hvd.rsl868	742	43	each	each	DT
hvd.rsl868	742	44	pie	pie	NN
hvd.rsl868	742	45	;	;	:
hvd.rsl868	742	46	fill	fill	VB
hvd.rsl868	742	47	crust	crust	NN
hvd.rsl868	742	48	with	with	IN
hvd.rsl868	742	49	the	the	DT
hvd.rsl868	742	50	mixture	mixture	NN
hvd.rsl868	742	51	and	and	CC
hvd.rsl868	742	52	bake	bake	VB
hvd.rsl868	742	53	with	with	IN
hvd.rsl868	742	54	one	one	CD
hvd.rsl868	742	55	crust	crust	NN
hvd.rsl868	742	56	.	.	.
hvd.rsl868	743	1	Butterscotch	Butterscotch	NNP
hvd.rsl868	743	2	Pie.—Two	Pie.—Two	NNP
hvd.rsl868	743	3	eggs	egg	NNS
hvd.rsl868	743	4	,	,	,
hvd.rsl868	743	5	one	one	CD
hvd.rsl868	743	6	cup	cup	NN
hvd.rsl868	743	7	brown	brown	JJ
hvd.rsl868	743	8	sugar	sugar	NN
hvd.rsl868	743	9	,	,	,
hvd.rsl868	743	10	butter	butter	NN
hvd.rsl868	743	11	size	size	NN
hvd.rsl868	743	12	of	of	IN
hvd.rsl868	743	13	walnut	walnut	NN
hvd.rsl868	743	14	,	,	,
hvd.rsl868	743	15	tablespoon	tablespoon	NN
hvd.rsl868	743	16	of	of	IN
hvd.rsl868	743	17	flour	flour	NN
hvd.rsl868	743	18	,	,	,
hvd.rsl868	743	19	one	one	CD
hvd.rsl868	743	20	cup	cup	NN
hvd.rsl868	743	21	cream	cream	NN
hvd.rsl868	743	22	,	,	,
hvd.rsl868	743	23	one	one	CD
hvd.rsl868	743	24	teaspoon	teaspoon	NN
hvd.rsl868	743	25	vanillfi	vanillfi	NNP
hvd.rsl868	743	26	Cream	Cream	NNP
hvd.rsl868	743	27	the	the	DT
hvd.rsl868	743	28	butter	butter	NN
hvd.rsl868	743	29	,	,	,
hvd.rsl868	743	30	sugar	sugar	NN
hvd.rsl868	743	31	and	and	CC
hvd.rsl868	743	32	flour	flour	NN
hvd.rsl868	743	33	together	together	RB
hvd.rsl868	743	34	,	,	,
hvd.rsl868	743	35	add	add	VB
hvd.rsl868	743	36	the	the	DT
hvd.rsl868	743	37	beaten	beat	VBN
hvd.rsl868	743	38	yolks	yolk	NNS
hvd.rsl868	743	39	,	,	,
hvd.rsl868	743	40	cream	cream	NN
hvd.rsl868	743	41	and	and	CC
hvd.rsl868	743	42	flavoring	flavoring	NN
hvd.rsl868	743	43	.	.	.
hvd.rsl868	744	1	Pour	pour	VB
hvd.rsl868	744	2	this	this	DT
hvd.rsl868	744	3	into	into	IN
hvd.rsl868	744	4	a	a	DT
hvd.rsl868	744	5	good	good	JJ
hvd.rsl868	744	6	baked	baked	JJ
hvd.rsl868	744	7	pie	pie	NN
hvd.rsl868	744	8	crust	crust	NN
hvd.rsl868	744	9	and	and	CC
hvd.rsl868	744	10	return	return	VB
hvd.rsl868	744	11	to	to	IN
hvd.rsl868	744	12	the	the	DT
hvd.rsl868	744	13	oven	oven	NN
hvd.rsl868	744	14	.	.	.
hvd.rsl868	745	1	When	when	WRB
hvd.rsl868	745	2	it	-PRON-	PRP
hvd.rsl868	745	3	has	have	VBZ
hvd.rsl868	745	4	thickened	thicken	VBN
hvd.rsl868	745	5	spread	spread	NN
hvd.rsl868	745	6	over	over	IN
hvd.rsl868	745	7	it	-PRON-	PRP
hvd.rsl868	745	8	the	the	DT
hvd.rsl868	745	9	whites	white	NNS
hvd.rsl868	745	10	beaten	beat	VBD
hvd.rsl868	745	11	very	very	RB
hvd.rsl868	745	12	stiff	stiff	JJ
hvd.rsl868	745	13	,	,	,
hvd.rsl868	745	14	with	with	IN
hvd.rsl868	745	15	two	two	CD
hvd.rsl868	745	16	level	level	NN
hvd.rsl868	745	17	tablespoons	tablespoon	NNS
hvd.rsl868	745	18	"	"	''
hvd.rsl868	745	19	of	of	IN
hvd.rsl868	745	20	sugar	sugar	NN
hvd.rsl868	745	21	.	.	.
hvd.rsl868	746	1	Have	have	VBP
hvd.rsl868	746	2	the	the	DT
hvd.rsl868	746	3	,	,	,
hvd.rsl868	746	4	oven	oven	VB
hvd.rsl868	746	5	quite	quite	RB
hvd.rsl868	746	6	cool	cool	JJ
hvd.rsl868	746	7	while	while	IN
hvd.rsl868	746	8	the	the	DT
hvd.rsl868	746	9	meringue	meringue	NN
hvd.rsl868	746	10	is	be	VBZ
hvd.rsl868	746	11	browning	brown	VBG
hvd.rsl868	746	12	.	.	.
hvd.rsl868	747	1	Carrot	carrot	NN
hvd.rsl868	747	2	Pie.—Scrape	pie.—scrape	PRP
hvd.rsl868	747	3	the	the	DT
hvd.rsl868	747	4	skin	skin	NN
hvd.rsl868	747	5	off	off	IN
hvd.rsl868	747	6	the	the	DT
hvd.rsl868	747	7	carrots	carrot	NNS
hvd.rsl868	747	8	,	,	,
hvd.rsl868	747	9	boil	boil	VB
hvd.rsl868	747	10	them	-PRON-	PRP
hvd.rsl868	747	11	soft	soft	JJ
hvd.rsl868	747	12	and	and	CC
hvd.rsl868	747	13	strain	strain	VB
hvd.rsl868	747	14	them	-PRON-	PRP
hvd.rsl868	747	15	through	through	IN
hvd.rsl868	747	16	a	a	DT
hvd.rsl868	747	17	sieve	sieve	NN
hvd.rsl868	747	18	.	.	.
hvd.rsl868	748	1	To	to	IN
hvd.rsl868	748	2	a	a	DT
hvd.rsl868	748	3	pint	pint	NN
hvd.rsl868	748	4	of	of	IN
hvd.rsl868	748	5	the	the	DT
hvd.rsl868	748	6	strained	strained	JJ
hvd.rsl868	748	7	pulp	pulp	NN
hvd.rsl868	748	8	put	put	VBD
hvd.rsl868	748	9	three	three	CD
hvd.rsl868	748	10	pints	pint	NNS
hvd.rsl868	748	11	of	of	IN
hvd.rsl868	748	12	milk	milk	NN
hvd.rsl868	748	13	,	,	,
hvd.rsl868	748	14	six	six	CD
hvd.rsl868	748	15	beaten	beat	VBN
hvd.rsl868	748	16	eggs	egg	NNS
hvd.rsl868	748	17	,	,	,
hvd.rsl868	748	18	two	two	CD
hvd.rsl868	748	19	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	748	20	of	of	IN
hvd.rsl868	748	21	melted	melt	VBN
hvd.rsl868	748	22	butter	butter	NN
hvd.rsl868	748	23	,	,	,
hvd.rsl868	748	24	the	the	DT
hvd.rsl868	748	25	juice	juice	NN
hvd.rsl868	748	26	of	of	IN
hvd.rsl868	748	27	half	half	PDT
hvd.rsl868	748	28	a	a	DT
hvd.rsl868	748	29	lemon	lemon	NN
hvd.rsl868	748	30	and	and	CC
hvd.rsl868	748	31	the	the	DT
hvd.rsl868	748	32	grated	grate	VBN
hvd.rsl868	748	33	rind	rind	NN
hvd.rsl868	748	34	of	of	IN
hvd.rsl868	748	35	a	a	DT
hvd.rsl868	748	36	whole	whole	JJ
hvd.rsl868	748	37	one	one	CD
hvd.rsl868	748	38	.	.	.
hvd.rsl868	749	1	Sweeten	sweeten	VB
hvd.rsl868	749	2	it	-PRON-	PRP
hvd.rsl868	749	3	to	to	IN
hvd.rsl868	749	4	your	-PRON-	PRP$
hvd.rsl868	749	5	taste	taste	NN
hvd.rsl868	749	6	,	,	,
hvd.rsl868	749	7	and	and	CC
hvd.rsl868	749	8	bake	bake	VB
hvd.rsl868	749	9	it	-PRON-	PRP
hvd.rsl868	749	10	in	in	IN
hvd.rsl868	749	11	deep	deep	JJ
hvd.rsl868	749	12	pie	pie	NN
hvd.rsl868	749	13	plates	plate	NNS
hvd.rsl868	749	14	without	without	IN
hvd.rsl868	749	15	an	an	DT
hvd.rsl868	749	16	upper	upper	JJ
hvd.rsl868	749	17	crust	crust	NN
hvd.rsl868	749	18	.	.	.
hvd.rsl868	750	1	Cheese	Cheese	NNP
hvd.rsl868	750	2	Cakes.—This	Cakes.—This	NNP
hvd.rsl868	750	3	is	be	VBZ
hvd.rsl868	750	4	a	a	DT
hvd.rsl868	750	5	rich	rich	JJ
hvd.rsl868	750	6	English	English	NNP
hvd.rsl868	750	7	dainty	dainty	NN
hvd.rsl868	750	8	.	.	.
hvd.rsl868	751	1	Take	take	VB
hvd.rsl868	751	2	four	four	CD
hvd.rsl868	751	3	ounces	ounce	NNS
hvd.rsl868	751	4	of	of	IN
hvd.rsl868	751	5	butter	butter	NN
hvd.rsl868	751	6	,	,	,
hvd.rsl868	751	7	and	and	CC
hvd.rsl868	751	8	cream	cream	VB
hvd.rsl868	751	9	it	-PRON-	PRP
hvd.rsl868	751	10	in	in	IN
hvd.rsl868	751	11	a	a	DT
hvd.rsl868	751	12	warm	warm	JJ
hvd.rsl868	751	13	pan	pan	NN
hvd.rsl868	751	14	;	;	:
hvd.rsl868	751	15	add	add	VB
hvd.rsl868	751	16	four	four	CD
hvd.rsl868	751	17	ounces	ounce	NNS
hvd.rsl868	751	18	of	of	IN
hvd.rsl868	751	19	sugar	sugar	NN
hvd.rsl868	751	20	,	,	,
hvd.rsl868	751	21	beat	beat	VBD
hvd.rsl868	751	22	well	well	RB
hvd.rsl868	751	23	;	;	:
hvd.rsl868	751	24	add	add	VB
hvd.rsl868	751	25	the	the	DT
hvd.rsl868	751	26	yolk	yolk	NN
hvd.rsl868	751	27	of	of	IN
hvd.rsl868	751	28	one	one	CD
hvd.rsl868	751	29	egg	egg	NN
hvd.rsl868	751	30	,	,	,
hvd.rsl868	751	31	beat	beat	VBN
hvd.rsl868	751	32	again	again	RB
hvd.rsl868	751	33	,	,	,
hvd.rsl868	751	34	then	then	RB
hvd.rsl868	751	35	add	add	VB
hvd.rsl868	751	36	one	one	CD
hvd.rsl868	751	37	whole	whole	JJ
hvd.rsl868	751	38	egg	egg	NN
hvd.rsl868	751	39	;	;	:
hvd.rsl868	751	40	beat	beat	VBD
hvd.rsl868	751	41	all	all	RB
hvd.rsl868	751	42	well	well	RB
hvd.rsl868	751	43	together	together	RB
hvd.rsl868	751	44	,	,	,
hvd.rsl868	751	45	and	and	CC
hvd.rsl868	751	46	mix	mix	VB
hvd.rsl868	751	47	in	in	IN
hvd.rsl868	751	48	four	four	CD
hvd.rsl868	751	49	ounces	ounce	NNS
hvd.rsl868	751	50	of	of	IN
hvd.rsl868	751	51	currants	currant	NNS
hvd.rsl868	751	52	.	.	.
hvd.rsl868	752	1	Line	line	NN
hvd.rsl868	752	2	patty	patty	NN
hvd.rsl868	752	3	pans	pan	NNS
hvd.rsl868	752	4	with	with	IN
hvd.rsl868	752	5	paste	paste	NN
hvd.rsl868	752	6	,	,	,
hvd.rsl868	752	7	fill	fill	VB
hvd.rsl868	752	8	with	with	IN
hvd.rsl868	752	9	the	the	DT
hvd.rsl868	752	10	mixture	mixture	NN
hvd.rsl868	752	11	,	,	,
hvd.rsl868	752	12	shake	shake	VB
hvd.rsl868	752	13	a	a	DT
hvd.rsl868	752	14	little	little	JJ
hvd.rsl868	752	15	sugar	sugar	NN
hvd.rsl868	752	16	over	over	IN
hvd.rsl868	752	17	the	the	DT
hvd.rsl868	752	18	top	top	NN
hvd.rsl868	752	19	,	,	,
hvd.rsl868	752	20	and	and	CC
hvd.rsl868	752	21	bake	bake	VB
hvd.rsl868	752	22	.	.	.
hvd.rsl868	753	1	Curd	Curd	NNP
hvd.rsl868	753	2	Cheese	Cheese	NNP
hvd.rsl868	753	3	Cakes.—Add	cakes.—add	CD
hvd.rsl868	753	4	one	one	CD
hvd.rsl868	753	5	egg	egg	NN
hvd.rsl868	753	6	to	to	IN
hvd.rsl868	753	7	one	one	CD
hvd.rsl868	753	8	cupful	cupful	NN
hvd.rsl868	753	9	of	of	IN
hvd.rsl868	753	10	fresh	fresh	JJ
hvd.rsl868	753	11	curd	curd	NN
hvd.rsl868	753	12	;	;	:
hvd.rsl868	753	13	beat	beat	VBD
hvd.rsl868	753	14	smooth	smooth	JJ
hvd.rsl868	753	15	,	,	,
hvd.rsl868	753	16	and	and	CC
hvd.rsl868	753	17	beat	beat	VBD
hvd.rsl868	753	18	in	in	RP
hvd.rsl868	753	19	one	one	CD
hvd.rsl868	753	20	-	-	HYPH
hvd.rsl868	753	21	half	half	NN
hvd.rsl868	753	22	cupful	cupful	NN
hvd.rsl868	753	23	of	of	IN
hvd.rsl868	753	24	sugar	sugar	NN
hvd.rsl868	753	25	,	,	,
hvd.rsl868	753	26	and	and	CC
hvd.rsl868	753	27	a	a	DT
hvd.rsl868	753	28	piece	piece	NN
hvd.rsl868	753	29	of	of	IN
hvd.rsl868	753	30	butter	butter	NN
hvd.rsl868	753	31	the	the	DT
hvd.rsl868	753	32	size	size	NN
hvd.rsl868	753	33	of	of	IN
hvd.rsl868	753	34	a	a	DT
hvd.rsl868	753	35	walnut	walnut	NN
hvd.rsl868	753	36	.	.	.
hvd.rsl868	754	1	Flavor	flavor	NN
hvd.rsl868	754	2	with	with	IN
hvd.rsl868	754	3	nutmeg	nutmeg	NN
hvd.rsl868	754	4	or	or	CC
hvd.rsl868	754	5	any	any	DT
hvd.rsl868	754	6	other	other	JJ
hvd.rsl868	754	7	spice	spice	NN
hvd.rsl868	754	8	,	,	,
hvd.rsl868	754	9	and	and	CC
hvd.rsl868	754	10	use	use	VB
hvd.rsl868	754	11	as	as	IN
hvd.rsl868	754	12	filling	fill	VBG
hvd.rsl868	754	13	for	for	IN
hvd.rsl868	754	14	a	a	DT
hvd.rsl868	754	15	pie	pie	NN
hvd.rsl868	754	16	without	without	IN
hvd.rsl868	754	17	top	top	JJ
hvd.rsl868	754	18	crust	crust	NN
hvd.rsl868	754	19	.	.	.
hvd.rsl868	755	1	A	a	DT
hvd.rsl868	755	2	richer	rich	JJR
hvd.rsl868	755	3	curd	curd	NN
hvd.rsl868	755	4	cheese	cheese	NN
hvd.rsl868	755	5	cake	cake	NN
hvd.rsl868	755	6	is	be	VBZ
hvd.rsl868	755	7	made	make	VBN
hvd.rsl868	755	8	by	by	IN
hvd.rsl868	755	9	using	use	VBG
hvd.rsl868	755	10	the	the	DT
hvd.rsl868	755	11	recipe	recipe	NN
hvd.rsl868	755	12	given	give	VBN
hvd.rsl868	755	13	for	for	IN
hvd.rsl868	755	14	ordinary	ordinary	JJ
hvd.rsl868	755	15	cheese	cheese	NN
hvd.rsl868	755	16	cakes	cake	NNS
hvd.rsl868	755	17	,	,	,
hvd.rsl868	755	18	and	and	CC
hvd.rsl868	755	19	beating	beat	VBG
hvd.rsl868	755	20	the	the	DT
hvd.rsl868	755	21	curd	curd	NN
hvd.rsl868	755	22	into	into	IN
hvd.rsl868	755	23	it	-PRON-	PRP
hvd.rsl868	755	24	before	before	IN
hvd.rsl868	755	25	the	the	DT
hvd.rsl868	755	26	currants	currant	NNS
hvd.rsl868	755	27	are	be	VBP
hvd.rsl868	755	28	added	add	VBN
hvd.rsl868	755	29	.	.	.
hvd.rsl868	756	1	44	44	CD
hvd.rsl868	756	2	THE	the	DT
hvd.rsl868	756	3	RURAL	rural	JJ
hvd.rsl868	756	4	COOK	COOK	NNP
hvd.rsl868	756	5	BOOK	book	NN
hvd.rsl868	756	6	.	.	.
hvd.rsl868	757	1	Chocolate	chocolate	NN
hvd.rsl868	757	2	Pie.—Line	pie.—line	VBP
hvd.rsl868	757	3	a	a	DT
hvd.rsl868	757	4	deep	deep	JJ
hvd.rsl868	757	5	pie	pie	NN
hvd.rsl868	757	6	pan	pan	NN
hvd.rsl868	757	7	with	with	IN
hvd.rsl868	757	8	rich	rich	JJ
hvd.rsl868	757	9	pie	pie	NN
hvd.rsl868	757	10	crust	crust	NN
hvd.rsl868	757	11	and	and	CC
hvd.rsl868	757	12	bake	bake	VB
hvd.rsl868	757	13	in	in	RP
hvd.rsl868	757	14	a	a	DT
hvd.rsl868	757	15	quick	quick	JJ
hvd.rsl868	757	16	oven	oven	NN
hvd.rsl868	757	17	.	.	.
hvd.rsl868	758	1	Grate	grate	VB
hvd.rsl868	758	2	one	one	CD
hvd.rsl868	758	3	-	-	HYPH
hvd.rsl868	758	4	half	half	NN
hvd.rsl868	758	5	teacupful	teacupful	NN
hvd.rsl868	758	6	of	of	IN
hvd.rsl868	758	7	chocolate	chocolate	NN
hvd.rsl868	758	8	and	and	CC
hvd.rsl868	758	9	put	put	VBD
hvd.rsl868	758	10	into	into	IN
hvd.rsl868	758	11	a	a	DT
hvd.rsl868	758	12	sauce-	sauce-	JJ
hvd.rsl868	758	13	pan	pan	NN
hvd.rsl868	758	14	,	,	,
hvd.rsl868	758	15	with	with	IN
hvd.rsl868	758	16	one	one	CD
hvd.rsl868	758	17	cupful	cupful	NN
hvd.rsl868	758	18	of	of	IN
hvd.rsl868	758	19	hot	hot	JJ
hvd.rsl868	758	20	water	water	NN
hvd.rsl868	758	21	,	,	,
hvd.rsl868	758	22	butter	butter	VB
hvd.rsl868	758	23	the	the	DT
hvd.rsl868	758	24	size	size	NN
hvd.rsl868	758	25	of	of	IN
hvd.rsl868	758	26	an	an	DT
hvd.rsl868	758	27	egg	egg	NN
hvd.rsl868	758	28	,	,	,
hvd.rsl868	758	29	one	one	CD
hvd.rsl868	758	30	table-	table-	NN
hvd.rsl868	758	31	spoonful	spoonful	NN
hvd.rsl868	758	32	vanilla	vanilla	NN
hvd.rsl868	758	33	,	,	,
hvd.rsl868	758	34	one	one	CD
hvd.rsl868	758	35	cupful	cupful	NN
hvd.rsl868	758	36	of	of	IN
hvd.rsl868	758	37	sugar	sugar	NN
hvd.rsl868	758	38	,	,	,
hvd.rsl868	758	39	the	the	DT
hvd.rsl868	758	40	beaten	beat	VBN
hvd.rsl868	758	41	yolk	yolk	NN
hvd.rsl868	758	42	of	of	IN
hvd.rsl868	758	43	two	two	CD
hvd.rsl868	758	44	eggs	egg	NNS
hvd.rsl868	758	45	and	and	CC
hvd.rsl868	758	46	two	two	CD
hvd.rsl868	758	47	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	758	48	of	of	IN
hvd.rsl868	758	49	cornstarch	cornstarch	NN
hvd.rsl868	758	50	,	,	,
hvd.rsl868	758	51	dissolved	dissolve	VBN
hvd.rsl868	758	52	in	in	IN
hvd.rsl868	758	53	a	a	DT
hvd.rsl868	758	54	little	little	JJ
hvd.rsl868	758	55	water	water	NN
hvd.rsl868	758	56	;	;	:
hvd.rsl868	758	57	mix	mix	VB
hvd.rsl868	758	58	well	well	RB
hvd.rsl868	758	59	;	;	:
hvd.rsl868	758	60	cook	cook	VB
hvd.rsl868	758	61	until	until	IN
hvd.rsl868	758	62	thick	thick	JJ
hvd.rsl868	758	63	,	,	,
hvd.rsl868	758	64	stirring	stir	VBG
hvd.rsl868	758	65	constantly	constantly	RB
hvd.rsl868	758	66	.	.	.
hvd.rsl868	759	1	Pour	pour	VB
hvd.rsl868	759	2	into	into	IN
hvd.rsl868	759	3	the	the	DT
hvd.rsl868	759	4	pie	pie	NN
hvd.rsl868	759	5	shell	shell	NN
hvd.rsl868	759	6	and	and	CC
hvd.rsl868	759	7	let	let	VB
hvd.rsl868	759	8	cool	cool	VB
hvd.rsl868	759	9	.	.	.
hvd.rsl868	760	1	Beat	beat	VB
hvd.rsl868	760	2	the	the	DT
hvd.rsl868	760	3	whites	white	NNS
hvd.rsl868	760	4	of	of	IN
hvd.rsl868	760	5	the	the	DT
hvd.rsl868	760	6	two	two	CD
hvd.rsl868	760	7	eggs	egg	NNS
hvd.rsl868	760	8	to	to	IN
hvd.rsl868	760	9	a	a	DT
hvd.rsl868	760	10	stiff	stiff	JJ
hvd.rsl868	760	11	froth	froth	NN
hvd.rsl868	760	12	,	,	,
hvd.rsl868	760	13	add	add	VB
hvd.rsl868	760	14	two	two	CD
hvd.rsl868	760	15	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	760	16	of	of	IN
hvd.rsl868	760	17	powdered	powder	VBN
hvd.rsl868	760	18	sugar	sugar	NN
hvd.rsl868	760	19	,	,	,
hvd.rsl868	760	20	spread	spread	VBN
hvd.rsl868	760	21	on	on	IN
hvd.rsl868	760	22	top	top	NN
hvd.rsl868	760	23	of	of	IN
hvd.rsl868	760	24	pie	pie	NN
hvd.rsl868	760	25	and	and	CC
hvd.rsl868	760	26	slightly	slightly	RB
hvd.rsl868	760	27	brown	brown	JJ
hvd.rsl868	760	28	in	in	IN
hvd.rsl868	760	29	oven	oven	NN
hvd.rsl868	760	30	.	.	.
hvd.rsl868	761	1	Cider	cider	NN
hvd.rsl868	761	2	Jelly	Jelly	NNP
hvd.rsl868	761	3	Pie.—This	pie.—this	NN
hvd.rsl868	761	4	is	be	VBZ
hvd.rsl868	761	5	a	a	DT
hvd.rsl868	761	6	tested	test	VBN
hvd.rsl868	761	7	old	old	JJ
hvd.rsl868	761	8	-	-	HYPH
hvd.rsl868	761	9	fashioned	fashioned	JJ
hvd.rsl868	761	10	recipe	recipe	NN
hvd.rsl868	761	11	.	.	.
hvd.rsl868	762	1	A	a	DT
hvd.rsl868	762	2	half	half	JJ
hvd.rsl868	762	3	pint	pint	NN
hvd.rsl868	762	4	of	of	IN
hvd.rsl868	762	5	boiled	boil	VBN
hvd.rsl868	762	6	cider	cider	NN
hvd.rsl868	762	7	,	,	,
hvd.rsl868	762	8	a	a	DT
hvd.rsl868	762	9	cupful	cupful	NN
hvd.rsl868	762	10	of	of	IN
hvd.rsl868	762	11	brown	brown	JJ
hvd.rsl868	762	12	sugar	sugar	NN
hvd.rsl868	762	13	,	,	,
hvd.rsl868	762	14	a	a	DT
hvd.rsl868	762	15	cupful	cupful	NN
hvd.rsl868	762	16	of	of	IN
hvd.rsl868	762	17	boiling	boil	VBG
hvd.rsl868	762	18	water	water	NN
hvd.rsl868	762	19	and	and	CC
hvd.rsl868	762	20	two	two	CD
hvd.rsl868	762	21	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	762	22	of	of	IN
hvd.rsl868	762	23	cornstarch	cornstarch	NN
hvd.rsl868	762	24	.	.	.
hvd.rsl868	763	1	Stir	stir	VB
hvd.rsl868	763	2	the	the	DT
hvd.rsl868	763	3	cornstarch	cornstarch	NN
hvd.rsl868	763	4	into	into	IN
hvd.rsl868	763	5	the	the	DT
hvd.rsl868	763	6	cider	cider	NN
hvd.rsl868	763	7	,	,	,
hvd.rsl868	763	8	add	add	VB
hvd.rsl868	763	9	the	the	DT
hvd.rsl868	763	10	other	other	JJ
hvd.rsl868	763	11	ingredients	ingredient	NNS
hvd.rsl868	763	12	and	and	CC
hvd.rsl868	763	13	cook	cook	NN
hvd.rsl868	763	14	for	for	IN
hvd.rsl868	763	15	10	10	CD
hvd.rsl868	763	16	minutes	minute	NNS
hvd.rsl868	763	17	.	.	.
hvd.rsl868	764	1	Fill	fill	VB
hvd.rsl868	764	2	into	into	IN
hvd.rsl868	764	3	a	a	DT
hvd.rsl868	764	4	pastry	pastry	NN
hvd.rsl868	764	5	-	-	HYPH
hvd.rsl868	764	6	lined	line	VBN
hvd.rsl868	764	7	pie	pie	NN
hvd.rsl868	764	8	tin	tin	NN
hvd.rsl868	764	9	and	and	CC
hvd.rsl868	764	10	cover	cover	VBP
hvd.rsl868	764	11	with	with	IN
hvd.rsl868	764	12	an	an	DT
hvd.rsl868	764	13	upper	upper	JJ
hvd.rsl868	764	14	crust	crust	NN
hvd.rsl868	764	15	.	.	.
hvd.rsl868	765	1	Cream	cream	NN
hvd.rsl868	765	2	Pie.—Mix	pie.—mix	NN
hvd.rsl868	765	3	thoroughly	thoroughly	RB
hvd.rsl868	765	4	two	two	CD
hvd.rsl868	765	5	cups	cup	NNS
hvd.rsl868	765	6	of	of	IN
hvd.rsl868	765	7	flour	flour	NN
hvd.rsl868	765	8	and	and	CC
hvd.rsl868	765	9	five	five	CD
hvd.rsl868	765	10	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	765	11	of	of	IN
hvd.rsl868	765	12	butter	butter	NN
hvd.rsl868	765	13	,	,	,
hvd.rsl868	765	14	then	then	RB
hvd.rsl868	765	15	add	add	VB
hvd.rsl868	765	16	three	three	CD
hvd.rsl868	765	17	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	765	18	of	of	IN
hvd.rsl868	765	19	sugar	sugar	NN
hvd.rsl868	765	20	and	and	CC
hvd.rsl868	765	21	one	one	CD
hvd.rsl868	765	22	large	large	JJ
hvd.rsl868	765	23	egg	egg	NN
hvd.rsl868	765	24	,	,	,
hvd.rsl868	765	25	which	which	WDT
hvd.rsl868	765	26	has	have	VBZ
hvd.rsl868	765	27	been	be	VBN
hvd.rsl868	765	28	thoroughly	thoroughly	RB
hvd.rsl868	765	29	beaten	beat	VBN
hvd.rsl868	765	30	together	together	RB
hvd.rsl868	765	31	previously	previously	RB
hvd.rsl868	765	32	.	.	.
hvd.rsl868	766	1	Roll	roll	VB
hvd.rsl868	766	2	an	an	DT
hvd.rsl868	766	3	eighth	eighth	NN
hvd.rsl868	766	4	of	of	IN
hvd.rsl868	766	5	an	an	DT
hvd.rsl868	766	6	inch	inch	NN
hvd.rsl868	766	7	thick	thick	JJ
hvd.rsl868	766	8	,	,	,
hvd.rsl868	766	9	line	line	NN
hvd.rsl868	766	10	two	two	CD
hvd.rsl868	766	11	pie	pie	NN
hvd.rsl868	766	12	tins	tin	NNS
hvd.rsl868	766	13	,	,	,
hvd.rsl868	766	14	prick	prick	VB
hvd.rsl868	766	15	with	with	IN
hvd.rsl868	766	16	a	a	DT
hvd.rsl868	766	17	folk	folk	NN
hvd.rsl868	766	18	and	and	CC
hvd.rsl868	766	19	bake	bake	VB
hvd.rsl868	766	20	a	a	DT
hvd.rsl868	766	21	pale	pale	JJ
hvd.rsl868	766	22	brown	brown	NN
hvd.rsl868	766	23	,	,	,
hvd.rsl868	766	24	then	then	RB
hvd.rsl868	766	25	fill	fill	VB
hvd.rsl868	766	26	with	with	IN
hvd.rsl868	766	27	this	this	DT
hvd.rsl868	766	28	cream	cream	NN
hvd.rsl868	766	29	:	:	:
hvd.rsl868	766	30	Two	two	CD
hvd.rsl868	766	31	cups	cup	NNS
hvd.rsl868	766	32	milk	milk	NN
hvd.rsl868	766	33	,	,	,
hvd.rsl868	766	34	two	two	CD
hvd.rsl868	766	35	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	766	36	of	of	IN
hvd.rsl868	766	37	cornstarch	cornstarch	NN
hvd.rsl868	766	38	,	,	,
hvd.rsl868	766	39	five	five	CD
hvd.rsl868	766	40	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	766	41	of	of	IN
hvd.rsl868	766	42	sugar	sugar	NN
hvd.rsl868	766	43	,	,	,
hvd.rsl868	766	44	yolks	yolk	NNS
hvd.rsl868	766	45	of	of	IN
hvd.rsl868	766	46	five	five	CD
hvd.rsl868	766	47	eggs	egg	NNS
hvd.rsl868	766	48	.	.	.
hvd.rsl868	767	1	Cook	cook	VB
hvd.rsl868	767	2	together	together	RB
hvd.rsl868	767	3	like	like	UH
hvd.rsl868	767	4	cus-	cus-	NN
hvd.rsl868	767	5	tard	tard	NN
hvd.rsl868	767	6	,	,	,
hvd.rsl868	767	7	and	and	CC
hvd.rsl868	767	8	when	when	WRB
hvd.rsl868	767	9	cold	cold	JJ
hvd.rsl868	767	10	cover	cover	NN
hvd.rsl868	767	11	with	with	IN
hvd.rsl868	767	12	meringue	meringue	NN
hvd.rsl868	767	13	made	make	VBN
hvd.rsl868	767	14	of	of	IN
hvd.rsl868	767	15	whites	white	NNS
hvd.rsl868	767	16	of	of	IN
hvd.rsl868	767	17	five	five	CD
hvd.rsl868	767	18	eggs	egg	NNS
hvd.rsl868	767	19	and	and	CC
hvd.rsl868	767	20	five	five	CD
hvd.rsl868	767	21	tablespoons	tablespoon	NNS
hvd.rsl868	767	22	powdered	powder	VBN
hvd.rsl868	767	23	sugar	sugar	NN
hvd.rsl868	767	24	.	.	.
hvd.rsl868	768	1	New	New	NNP
hvd.rsl868	768	2	England	England	NNP
hvd.rsl868	768	3	Cream	Cream	NNP
hvd.rsl868	768	4	Tart	Tart	NNP
hvd.rsl868	768	5	Pie.—Select	pie.—select	DT
hvd.rsl868	768	6	firm	firm	NN
hvd.rsl868	768	7	Esopus	Esopus	NNP
hvd.rsl868	768	8	apples	apple	NNS
hvd.rsl868	768	9	and	and	CC
hvd.rsl868	768	10	make	make	VB
hvd.rsl868	768	11	as	as	RB
hvd.rsl868	768	12	dry	dry	JJ
hvd.rsl868	768	13	an	an	DT
hvd.rsl868	768	14	apple	apple	NN
hvd.rsl868	768	15	sauce	sauce	NN
hvd.rsl868	768	16	as	as	IN
hvd.rsl868	768	17	possible	possible	JJ
hvd.rsl868	768	18	,	,	,
hvd.rsl868	768	19	sweetened	sweeten	VBN
hvd.rsl868	768	20	slightly	slightly	RB
hvd.rsl868	768	21	and	and	CC
hvd.rsl868	768	22	strained	strained	JJ
hvd.rsl868	768	23	.	.	.
hvd.rsl868	769	1	For	for	IN
hvd.rsl868	769	2	a	a	DT
hvd.rsl868	769	3	large	large	JJ
hvd.rsl868	769	4	-	-	HYPH
hvd.rsl868	769	5	sized	sized	JJ
hvd.rsl868	769	6	pie	pie	NN
hvd.rsl868	769	7	use	use	NN
hvd.rsl868	769	8	one	one	CD
hvd.rsl868	769	9	pint	pint	NN
hvd.rsl868	769	10	of	of	IN
hvd.rsl868	769	11	apple	apple	NN
hvd.rsl868	769	12	,	,	,
hvd.rsl868	769	13	one	one	CD
hvd.rsl868	769	14	pint	pint	NN
hvd.rsl868	769	15	of	of	IN
hvd.rsl868	769	16	thick	thick	JJ
hvd.rsl868	769	17	cream	cream	NN
hvd.rsl868	769	18	,	,	,
hvd.rsl868	769	19	yolks	yolk	NNS
hvd.rsl868	769	20	of	of	IN
hvd.rsl868	769	21	two	two	CD
hvd.rsl868	769	22	eggs	egg	NNS
hvd.rsl868	769	23	beaten	beat	VBD
hvd.rsl868	769	24	stiff	stiff	JJ
hvd.rsl868	769	25	,	,	,
hvd.rsl868	769	26	and	and	CC
hvd.rsl868	769	27	one	one	CD
hvd.rsl868	769	28	-	-	HYPH
hvd.rsl868	769	29	half	half	NN
hvd.rsl868	769	30	of	of	IN
hvd.rsl868	769	31	a	a	DT
hvd.rsl868	769	32	nutmeg	nutmeg	NN
hvd.rsl868	769	33	.	.	.
hvd.rsl868	770	1	An	an	DT
hvd.rsl868	770	2	under	under	IN
hvd.rsl868	770	3	crust	crust	NN
hvd.rsl868	770	4	only	only	RB
hvd.rsl868	770	5	is	be	VBZ
hvd.rsl868	770	6	used	use	VBN
hvd.rsl868	770	7	,	,	,
hvd.rsl868	770	8	and	and	CC
hvd.rsl868	770	9	this	this	DT
hvd.rsl868	770	10	may	may	MD
hvd.rsl868	770	11	be	be	VB
hvd.rsl868	770	12	baked	bake	VBN
hvd.rsl868	770	13	the	the	DT
hvd.rsl868	770	14	day	day	NN
hvd.rsl868	770	15	before	before	RB
hvd.rsl868	770	16	.	.	.
hvd.rsl868	771	1	Fill	fill	VB
hvd.rsl868	771	2	and	and	CC
hvd.rsl868	771	3	bake	bake	VB
hvd.rsl868	771	4	about	about	IN
hvd.rsl868	771	5	one-	one-	NNP
hvd.rsl868	771	6	half	half	JJ
hvd.rsl868	771	7	hour	hour	NN
hvd.rsl868	771	8	.	.	.
hvd.rsl868	772	1	Use	use	VB
hvd.rsl868	772	2	the	the	DT
hvd.rsl868	772	3	whites	white	NNS
hvd.rsl868	772	4	of	of	IN
hvd.rsl868	772	5	two	two	CD
hvd.rsl868	772	6	eggs	egg	NNS
hvd.rsl868	772	7	for	for	IN
hvd.rsl868	772	8	the	the	DT
hvd.rsl868	772	9	meringue	meringue	NN
hvd.rsl868	772	10	and	and	CC
hvd.rsl868	772	11	brown	brown	JJ
hvd.rsl868	772	12	in	in	IN
hvd.rsl868	772	13	the	the	DT
hvd.rsl868	772	14	oven	oven	NN
hvd.rsl868	772	15	.	.	.
hvd.rsl868	773	1	Greenings	greening	NNS
hvd.rsl868	773	2	are	be	VBP
hvd.rsl868	773	3	good	good	JJ
hvd.rsl868	773	4	for	for	IN
hvd.rsl868	773	5	this	this	DT
hvd.rsl868	773	6	pie	pie	NN
hvd.rsl868	773	7	when	when	WRB
hvd.rsl868	773	8	Esopus	Esopus	NNP
hvd.rsl868	773	9	is	be	VBZ
hvd.rsl868	773	10	not	not	RB
hvd.rsl868	773	11	at	at	IN
hvd.rsl868	773	12	hand	hand	NN
hvd.rsl868	773	13	,	,	,
hvd.rsl868	773	14	but	but	CC
hvd.rsl868	773	15	apples	apple	NNS
hvd.rsl868	773	16	of	of	IN
hvd.rsl868	773	17	low	low	JJ
hvd.rsl868	773	18	quality	quality	NN
hvd.rsl868	773	19	should	should	MD
hvd.rsl868	773	20	not	not	RB
hvd.rsl868	773	21	be	be	VB
hvd.rsl868	773	22	used	use	VBN
hvd.rsl868	773	23	for	for	IN
hvd.rsl868	773	24	it	-PRON-	PRP
hvd.rsl868	773	25	.	.	.
hvd.rsl868	774	1	Crumb	Crumb	NNP
hvd.rsl868	774	2	Pie.—Soak	Pie.—Soak	NNP
hvd.rsl868	774	3	a	a	DT
hvd.rsl868	774	4	pint	pint	NN
hvd.rsl868	774	5	of	of	IN
hvd.rsl868	774	6	bread	bread	NN
hvd.rsl868	774	7	crumbs	crumb	NNS
hvd.rsl868	774	8	in	in	IN
hvd.rsl868	774	9	milk	milk	NN
hvd.rsl868	774	10	.	.	.
hvd.rsl868	775	1	Beat	Beat	VBD
hvd.rsl868	775	2	three	three	CD
hvd.rsl868	775	3	eggs	egg	NNS
hvd.rsl868	775	4	;	;	:
hvd.rsl868	775	5	add	add	VB
hvd.rsl868	775	6	half	half	PDT
hvd.rsl868	775	7	a	a	DT
hvd.rsl868	775	8	cup	cup	NN
hvd.rsl868	775	9	of	of	IN
hvd.rsl868	775	10	sugar	sugar	NN
hvd.rsl868	775	11	.	.	.
hvd.rsl868	776	1	Line	line	NN
hvd.rsl868	776	2	two	two	CD
hvd.rsl868	776	3	pie	pie	NN
hvd.rsl868	776	4	plates	plate	NNS
hvd.rsl868	776	5	with	with	IN
hvd.rsl868	776	6	crust	crust	NN
hvd.rsl868	776	7	and	and	CC
hvd.rsl868	776	8	strew	strew	VB
hvd.rsl868	776	9	over	over	IN
hvd.rsl868	776	10	enough	enough	JJ
hvd.rsl868	776	11	raisins	raisin	NNS
hvd.rsl868	776	12	to	to	TO
hvd.rsl868	776	13	cover	cover	VB
hvd.rsl868	776	14	bottom	bottom	NN
hvd.rsl868	776	15	.	.	.
hvd.rsl868	777	1	Add	add	VB
hvd.rsl868	777	2	the	the	DT
hvd.rsl868	777	3	bread	bread	NN
hvd.rsl868	777	4	crumbs	crumb	NNS
hvd.rsl868	777	5	to	to	IN
hvd.rsl868	777	6	egg	egg	NN
hvd.rsl868	777	7	and	and	CC
hvd.rsl868	777	8	milk	milk	NN
hvd.rsl868	777	9	,	,	,
hvd.rsl868	777	10	sifting	sift	VBG
hvd.rsl868	777	11	in	in	IN
hvd.rsl868	777	12	a	a	DT
hvd.rsl868	777	13	bit	bit	NN
hvd.rsl868	777	14	of	of	IN
hvd.rsl868	777	15	cinnamon	cinnamon	NN
hvd.rsl868	777	16	,	,	,
hvd.rsl868	777	17	pour	pour	VB
hvd.rsl868	777	18	over	over	IN
hvd.rsl868	777	19	the	the	DT
hvd.rsl868	777	20	raisins	raisin	NNS
hvd.rsl868	777	21	and	and	CC
hvd.rsl868	777	22	bake	bake	VB
hvd.rsl868	777	23	about	about	RB
hvd.rsl868	777	24	30	30	CD
hvd.rsl868	777	25	minutes	minute	NNS
hvd.rsl868	777	26	.	.	.
hvd.rsl868	778	1	Date	date	NN
hvd.rsl868	778	2	Pie.—For	pie.—for	VB
hvd.rsl868	778	3	one	one	CD
hvd.rsl868	778	4	pie	pie	NN
hvd.rsl868	778	5	take	take	VB
hvd.rsl868	778	6	one	one	CD
hvd.rsl868	778	7	heaping	heap	VBG
hvd.rsl868	778	8	cupful	cupful	NN
hvd.rsl868	778	9	of	of	IN
hvd.rsl868	778	10	pastry	pastry	NN
hvd.rsl868	778	11	flour	flour	NN
hvd.rsl868	778	12	,	,	,
hvd.rsl868	778	13	add	add	VB
hvd.rsl868	778	14	a	a	DT
hvd.rsl868	778	15	pinch	pinch	NN
hvd.rsl868	778	16	of	of	IN
hvd.rsl868	778	17	salt	salt	NN
hvd.rsl868	778	18	and	and	CC
hvd.rsl868	778	19	mix	mix	VB
hvd.rsl868	778	20	to	to	IN
hvd.rsl868	778	21	the	the	DT
hvd.rsl868	778	22	right	right	JJ
hvd.rsl868	778	23	consistency	consistency	NN
hvd.rsl868	778	24	with	with	IN
hvd.rsl868	778	25	sweet	sweet	JJ
hvd.rsl868	778	26	cream	cream	NN
hvd.rsl868	778	27	.	.	.
hvd.rsl868	779	1	The	the	DT
hvd.rsl868	779	2	crust	crust	NN
hvd.rsl868	779	3	will	will	MD
hvd.rsl868	779	4	be	be	VB
hvd.rsl868	779	5	much	much	RB
hvd.rsl868	779	6	nicer	nice	JJR
hvd.rsl868	779	7	if	if	IN
hvd.rsl868	779	8	allowed	allow	VBN
hvd.rsl868	779	9	to	to	TO
hvd.rsl868	779	10	get	get	VB
hvd.rsl868	779	11	very	very	RB
hvd.rsl868	779	12	cold	cold	JJ
hvd.rsl868	779	13	before	before	IN
hvd.rsl868	779	14	using	use	VBG
hvd.rsl868	779	15	.	.	.
hvd.rsl868	780	1	Filling	filling	NN
hvd.rsl868	780	2	—	—	:
hvd.rsl868	780	3	To	to	IN
hvd.rsl868	780	4	a	a	DT
hvd.rsl868	780	5	cupful	cupful	NN
hvd.rsl868	780	6	of	of	IN
hvd.rsl868	780	7	seeded	seeded	JJ
hvd.rsl868	780	8	dates	date	NNS
hvd.rsl868	780	9	add	add	VBP
hvd.rsl868	780	10	a	a	DT
hvd.rsl868	780	11	cupful	cupful	NN
hvd.rsl868	780	12	of	of	IN
hvd.rsl868	780	13	water	water	NN
hvd.rsl868	780	14	,	,	,
hvd.rsl868	780	15	cook	cook	VB
hvd.rsl868	780	16	over	over	IN
hvd.rsl868	780	17	hot	hot	JJ
hvd.rsl868	780	18	water	water	NN
hvd.rsl868	780	19	about	about	RB
hvd.rsl868	780	20	30	30	CD
hvd.rsl868	780	21	minutes	minute	NNS
hvd.rsl868	780	22	,	,	,
hvd.rsl868	780	23	then	then	RB
hvd.rsl868	780	24	rub	rub	VB
hvd.rsl868	780	25	through	through	RP
hvd.rsl868	780	26	a	a	DT
hvd.rsl868	780	27	sieve	sieve	NN
hvd.rsl868	780	28	.	.	.
hvd.rsl868	781	1	Beat	beat	VB
hvd.rsl868	781	2	an	an	DT
hvd.rsl868	781	3	egg	egg	NN
hvd.rsl868	781	4	and	and	CC
hvd.rsl868	781	5	a	a	DT
hvd.rsl868	781	6	table-	table-	NN
hvd.rsl868	781	7	spoonful	spoonful	NN
hvd.rsl868	781	8	of	of	IN
hvd.rsl868	781	9	sugar	sugar	NN
hvd.rsl868	781	10	until	until	IN
hvd.rsl868	781	11	light	light	NN
hvd.rsl868	781	12	;	;	:
hvd.rsl868	781	13	add	add	VB
hvd.rsl868	781	14	a	a	DT
hvd.rsl868	781	15	tablespoonful	tablespoonful	NN
hvd.rsl868	781	16	of	of	IN
hvd.rsl868	781	17	lemon	lemon	NN
hvd.rsl868	781	18	juice	juice	NN
hvd.rsl868	781	19	,	,	,
hvd.rsl868	781	20	the	the	DT
hvd.rsl868	781	21	date	date	NN
hvd.rsl868	781	22	paste	paste	NN
hvd.rsl868	781	23	and	and	CC
hvd.rsl868	781	24	gradually	gradually	RB
hvd.rsl868	781	25	a	a	DT
hvd.rsl868	781	26	cupful	cupful	NN
hvd.rsl868	781	27	of	of	IN
hvd.rsl868	781	28	scalded	scald	VBN
hvd.rsl868	781	29	milk	milk	NN
hvd.rsl868	781	30	.	.	.
hvd.rsl868	782	1	Pour	pour	VB
hvd.rsl868	782	2	into	into	IN
hvd.rsl868	782	3	a	a	DT
hvd.rsl868	782	4	half	half	NN
hvd.rsl868	782	5	baked	baked	JJ
hvd.rsl868	782	6	shell	shell	NN
hvd.rsl868	782	7	and	and	CC
hvd.rsl868	782	8	finish	finish	NN
hvd.rsl868	782	9	baking	baking	NN
hvd.rsl868	782	10	in	in	IN
hvd.rsl868	782	11	a	a	DT
hvd.rsl868	782	12	moderate	moderate	JJ
hvd.rsl868	782	13	oven	oven	NN
hvd.rsl868	782	14	until	until	IN
hvd.rsl868	782	15	a	a	DT
hvd.rsl868	782	16	knife	knife	NN
hvd.rsl868	782	17	blade	blade	NN
hvd.rsl868	782	18	can	can	MD
hvd.rsl868	782	19	penetrate	penetrate	VB
hvd.rsl868	782	20	it	-PRON-	PRP
hvd.rsl868	782	21	and	and	CC
hvd.rsl868	782	22	come	come	VB
hvd.rsl868	782	23	out	out	RP
hvd.rsl868	782	24	clean	clean	JJ
hvd.rsl868	782	25	.	.	.
hvd.rsl868	783	1	THE	the	DT
hvd.rsl868	783	2	RURAL	rural	JJ
hvd.rsl868	783	3	COOK	COOK	NNP
hvd.rsl868	783	4	BOOK	BOOK	NNP
hvd.rsl868	783	5	.	.	.
hvd.rsl868	784	1	45	45	CD
hvd.rsl868	784	2	Delectable	delectable	JJ
hvd.rsl868	784	3	Tarts.—One	tarts.—one	CD
hvd.rsl868	784	4	cup	cup	NN
hvd.rsl868	784	5	of	of	IN
hvd.rsl868	784	6	slightly	slightly	RB
hvd.rsl868	784	7	sour	sour	JJ
hvd.rsl868	784	8	cream	cream	NN
hvd.rsl868	784	9	,	,	,
hvd.rsl868	784	10	one	one	CD
hvd.rsl868	784	11	cup	cup	NN
hvd.rsl868	784	12	of	of	IN
hvd.rsl868	784	13	seeded	seeded	JJ
hvd.rsl868	784	14	and	and	CC
hvd.rsl868	784	15	chopped	chop	VBN
hvd.rsl868	784	16	raisins	raisin	NNS
hvd.rsl868	784	17	,	,	,
hvd.rsl868	784	18	one	one	CD
hvd.rsl868	784	19	cup	cup	NN
hvd.rsl868	784	20	of	of	IN
hvd.rsl868	784	21	sugar	sugar	NN
hvd.rsl868	784	22	and	and	CC
hvd.rsl868	784	23	one	one	CD
hvd.rsl868	784	24	egg	egg	NN
hvd.rsl868	784	25	with	with	IN
hvd.rsl868	784	26	a	a	DT
hvd.rsl868	784	27	delicate	delicate	JJ
hvd.rsl868	784	28	flavor-	flavor-	XX
hvd.rsl868	784	29	ing	ing	DT
hvd.rsl868	784	30	of	of	IN
hvd.rsl868	784	31	spices	spice	NNS
hvd.rsl868	784	32	.	.	.
hvd.rsl868	785	1	Beat	beat	VB
hvd.rsl868	785	2	the	the	DT
hvd.rsl868	785	3	egg	egg	NN
hvd.rsl868	785	4	light	light	NN
hvd.rsl868	785	5	,	,	,
hvd.rsl868	785	6	add	add	VB
hvd.rsl868	785	7	the	the	DT
hvd.rsl868	785	8	cream	cream	NN
hvd.rsl868	785	9	and	and	CC
hvd.rsl868	785	10	sugar	sugar	NN
hvd.rsl868	785	11	;	;	:
hvd.rsl868	785	12	the	the	DT
hvd.rsl868	785	13	raisins	raisin	NNS
hvd.rsl868	785	14	well	well	RB
hvd.rsl868	785	15	floured	flour	VBN
hvd.rsl868	785	16	and	and	CC
hvd.rsl868	785	17	spices	spice	NNS
hvd.rsl868	785	18	.	.	.
hvd.rsl868	786	1	Bake	bake	VB
hvd.rsl868	786	2	in	in	RP
hvd.rsl868	786	3	tart	tart	NN
hvd.rsl868	786	4	or	or	CC
hvd.rsl868	786	5	patty	patty	NN
hvd.rsl868	786	6	pans	pan	NNS
hvd.rsl868	786	7	with	with	IN
hvd.rsl868	786	8	a	a	DT
hvd.rsl868	786	9	single	single	JJ
hvd.rsl868	786	10	crust	crust	NN
hvd.rsl868	786	11	.	.	.
hvd.rsl868	787	1	Elderberry	elderberry	NN
hvd.rsl868	787	2	Pie.—Line	pie.—line	VBP
hvd.rsl868	787	3	a	a	DT
hvd.rsl868	787	4	pie	pie	NN
hvd.rsl868	787	5	dish	dish	NN
hvd.rsl868	787	6	with	with	IN
hvd.rsl868	787	7	paste	paste	NN
hvd.rsl868	787	8	,	,	,
hvd.rsl868	787	9	upon	upon	IN
hvd.rsl868	787	10	which	which	WDT
hvd.rsl868	787	11	sprinkle	sprinkle	VBP
hvd.rsl868	787	12	a	a	DT
hvd.rsl868	787	13	scant	scant	JJ
hvd.rsl868	787	14	tablespoonful	tablespoonful	NN
hvd.rsl868	787	15	of	of	IN
hvd.rsl868	787	16	flour	flour	NN
hvd.rsl868	787	17	;	;	:
hvd.rsl868	787	18	to	to	IN
hvd.rsl868	787	19	this	this	DT
hvd.rsl868	787	20	add	add	VB
hvd.rsl868	787	21	a	a	DT
hvd.rsl868	787	22	half	half	JJ
hvd.rsl868	787	23	cup	cup	NN
hvd.rsl868	787	24	of	of	IN
hvd.rsl868	787	25	sugar	sugar	NN
hvd.rsl868	787	26	and	and	CC
hvd.rsl868	787	27	a	a	DT
hvd.rsl868	787	28	half	half	JJ
hvd.rsl868	787	29	teaspoonful	teaspoonful	NN
hvd.rsl868	787	30	each	each	DT
hvd.rsl868	787	31	of	of	IN
hvd.rsl868	787	32	cloves	clove	NNS
hvd.rsl868	787	33	and	and	CC
hvd.rsl868	787	34	cinnamon	cinnamon	NN
hvd.rsl868	787	35	,	,	,
hvd.rsl868	787	36	rubbing	rub	VBG
hvd.rsl868	787	37	all	all	RB
hvd.rsl868	787	38	together	together	RB
hvd.rsl868	787	39	evenly	evenly	RB
hvd.rsl868	787	40	.	.	.
hvd.rsl868	788	1	Upon	upon	IN
hvd.rsl868	788	2	this	this	DT
hvd.rsl868	788	3	pour	pour	NN
hvd.rsl868	788	4	the	the	DT
hvd.rsl868	788	5	berries	berry	NNS
hvd.rsl868	788	6	,	,	,
hvd.rsl868	788	7	a	a	DT
hvd.rsl868	788	8	pint	pint	NN
hvd.rsl868	788	9	more	more	RBR
hvd.rsl868	788	10	or	or	CC
hvd.rsl868	788	11	less	less	RBR
hvd.rsl868	788	12	according	accord	VBG
hvd.rsl868	788	13	to	to	IN
hvd.rsl868	788	14	the	the	DT
hvd.rsl868	788	15	size	size	NN
hvd.rsl868	788	16	of	of	IN
hvd.rsl868	788	17	your	-PRON-	PRP$
hvd.rsl868	788	18	pie	pie	NN
hvd.rsl868	788	19	dish	dish	NN
hvd.rsl868	788	20	;	;	:
hvd.rsl868	788	21	pour	pour	VB
hvd.rsl868	788	22	over	over	IN
hvd.rsl868	788	23	another	another	DT
hvd.rsl868	788	24	half	half	JJ
hvd.rsl868	788	25	cup	cup	NN
hvd.rsl868	788	26	of	of	IN
hvd.rsl868	788	27	sugar	sugar	NN
hvd.rsl868	788	28	,	,	,
hvd.rsl868	788	29	dot	dot	VB
hvd.rsl868	788	30	generously	generously	RB
hvd.rsl868	788	31	with	with	IN
hvd.rsl868	788	32	butter	butter	NN
hvd.rsl868	788	33	,	,	,
hvd.rsl868	788	34	adding	add	VBG
hvd.rsl868	788	35	last	last	JJ
hvd.rsl868	788	36	one	one	CD
hvd.rsl868	788	37	large	large	JJ
hvd.rsl868	788	38	tablespoonful	tablespoonful	NN
hvd.rsl868	788	39	of	of	IN
hvd.rsl868	788	40	good	good	JJ
hvd.rsl868	788	41	vinegar	vinegar	NN
hvd.rsl868	788	42	.	.	.
hvd.rsl868	789	1	Apply	apply	VB
hvd.rsl868	789	2	top	top	JJ
hvd.rsl868	789	3	crust	crust	NN
hvd.rsl868	789	4	quickly	quickly	RB
hvd.rsl868	789	5	and	and	CC
hvd.rsl868	789	6	bake	bake	VB
hvd.rsl868	789	7	.	.	.
hvd.rsl868	790	1	Grape	grape	NN
hvd.rsl868	790	2	Cobbler.—This	Cobbler.—This	NNP
hvd.rsl868	790	3	is	be	VBZ
hvd.rsl868	790	4	best	well	RBS
hvd.rsl868	790	5	made	make	VBN
hvd.rsl868	790	6	from	from	IN
hvd.rsl868	790	7	very	very	RB
hvd.rsl868	790	8	ripe	ripe	JJ
hvd.rsl868	790	9	black	black	JJ
hvd.rsl868	790	10	grapes	grape	NNS
hvd.rsl868	790	11	.	.	.
hvd.rsl868	791	1	Wash	wash	VB
hvd.rsl868	791	2	them	-PRON-	PRP
hvd.rsl868	791	3	twice	twice	RB
hvd.rsl868	791	4	—	—	:
hvd.rsl868	791	5	on	on	IN
hvd.rsl868	791	6	the	the	DT
hvd.rsl868	791	7	bunches	bunche	NNS
hvd.rsl868	791	8	and	and	CC
hvd.rsl868	791	9	after	after	IN
hvd.rsl868	791	10	picking	pick	VBG
hvd.rsl868	791	11	.	.	.
hvd.rsl868	792	1	Line	line	VB
hvd.rsl868	792	2	a	a	DT
hvd.rsl868	792	3	deep	deep	JJ
hvd.rsl868	792	4	pie	pie	NN
hvd.rsl868	792	5	dish	dish	NN
hvd.rsl868	792	6	with	with	IN
hvd.rsl868	792	7	half	half	JJ
hvd.rsl868	792	8	-	-	HYPH
hvd.rsl868	792	9	inch	inch	NN
hvd.rsl868	792	10	rich	rich	JJ
hvd.rsl868	792	11	crust	crust	NN
hvd.rsl868	792	12	,	,	,
hvd.rsl868	792	13	put	put	VBN
hvd.rsl868	792	14	in	in	IN
hvd.rsl868	792	15	the	the	DT
hvd.rsl868	792	16	grapes	grape	NNS
hvd.rsl868	792	17	and	and	CC
hvd.rsl868	792	18	all	all	PDT
hvd.rsl868	792	19	the	the	DT
hvd.rsl868	792	20	sugar	sugar	NN
hvd.rsl868	792	21	that	that	WDT
hvd.rsl868	792	22	will	will	MD
hvd.rsl868	792	23	lie	lie	VB
hvd.rsl868	792	24	between	between	IN
hvd.rsl868	792	25	them	-PRON-	PRP
hvd.rsl868	792	26	,	,	,
hvd.rsl868	792	27	heaping	heap	VBG
hvd.rsl868	792	28	the	the	DT
hvd.rsl868	792	29	fruit	fruit	NN
hvd.rsl868	792	30	a	a	DT
hvd.rsl868	792	31	little	little	JJ
hvd.rsl868	792	32	in	in	IN
hvd.rsl868	792	33	the	the	DT
hvd.rsl868	792	34	middle	middle	NN
hvd.rsl868	792	35	.	.	.
hvd.rsl868	793	1	Put	put	VB
hvd.rsl868	793	2	on	on	RP
hvd.rsl868	793	3	the	the	DT
hvd.rsl868	793	4	top	top	JJ
hvd.rsl868	793	5	crust	crust	NN
hvd.rsl868	793	6	,	,	,
hvd.rsl868	793	7	cut	cut	VBD
hvd.rsl868	793	8	cross	cross	NN
hvd.rsl868	793	9	slits	slit	NNS
hvd.rsl868	793	10	in	in	IN
hvd.rsl868	793	11	the	the	DT
hvd.rsl868	793	12	middle	middle	NN
hvd.rsl868	793	13	and	and	CC
hvd.rsl868	793	14	fold	fold	VB
hvd.rsl868	793	15	back	back	RB
hvd.rsl868	793	16	the	the	DT
hvd.rsl868	793	17	corners	corner	NNS
hvd.rsl868	793	18	to	to	TO
hvd.rsl868	793	19	leave	leave	VB
hvd.rsl868	793	20	an	an	DT
hvd.rsl868	793	21	open	open	JJ
hvd.rsl868	793	22	square	square	NN
hvd.rsl868	793	23	.	.	.
hvd.rsl868	794	1	Set	set	VB
hvd.rsl868	794	2	the	the	DT
hvd.rsl868	794	3	dish	dish	NN
hvd.rsl868	794	4	in	in	IN
hvd.rsl868	794	5	a	a	DT
hvd.rsl868	794	6	quick	quick	JJ
hvd.rsl868	794	7	oven	oven	NN
hvd.rsl868	794	8	and	and	CC
hvd.rsl868	794	9	while	while	IN
hvd.rsl868	794	10	the	the	DT
hvd.rsl868	794	11	pie	pie	NN
hvd.rsl868	794	12	bakes	bake	VBZ
hvd.rsl868	794	13	make	make	VBP
hvd.rsl868	794	14	a	a	DT
hvd.rsl868	794	15	sauce	sauce	NN
hvd.rsl868	794	16	,	,	,
hvd.rsl868	794	17	using	use	VBG
hvd.rsl868	794	18	half	half	PDT
hvd.rsl868	794	19	a	a	DT
hvd.rsl868	794	20	cup	cup	NN
hvd.rsl868	794	21	of	of	IN
hvd.rsl868	794	22	butter	butter	NN
hvd.rsl868	794	23	,	,	,
hvd.rsl868	794	24	one	one	CD
hvd.rsl868	794	25	cup	cup	NN
hvd.rsl868	794	26	of	of	IN
hvd.rsl868	794	27	sugar	sugar	NN
hvd.rsl868	794	28	and	and	CC
hvd.rsl868	794	29	one	one	CD
hvd.rsl868	794	30	table-	table-	NN
hvd.rsl868	794	31	spoon	spoon	NN
hvd.rsl868	794	32	boiling	boiling	NN
hvd.rsl868	794	33	water	water	NN
hvd.rsl868	794	34	.	.	.
hvd.rsl868	795	1	Stir	stir	VB
hvd.rsl868	795	2	well	well	RB
hvd.rsl868	795	3	over	over	IN
hvd.rsl868	795	4	hot	hot	JJ
hvd.rsl868	795	5	water	water	NN
hvd.rsl868	795	6	and	and	CC
hvd.rsl868	795	7	flavor	flavor	NN
hvd.rsl868	795	8	with	with	IN
hvd.rsl868	795	9	lemon	lemon	NN
hvd.rsl868	795	10	juice	juice	NN
hvd.rsl868	795	11	,	,	,
hvd.rsl868	795	12	or	or	CC
hvd.rsl868	795	13	grated	grate	VBN
hvd.rsl868	795	14	nutmeg	nutmeg	NN
hvd.rsl868	795	15	,	,	,
hvd.rsl868	795	16	according	accord	VBG
hvd.rsl868	795	17	to	to	IN
hvd.rsl868	795	18	taste	taste	NN
hvd.rsl868	795	19	.	.	.
hvd.rsl868	796	1	When	when	WRB
hvd.rsl868	796	2	the	the	DT
hvd.rsl868	796	3	pie	pie	NN
hvd.rsl868	796	4	is	be	VBZ
hvd.rsl868	796	5	nearly	nearly	RB
hvd.rsl868	796	6	done	do	VBN
hvd.rsl868	796	7	take	take	VB
hvd.rsl868	796	8	it	-PRON-	PRP
hvd.rsl868	796	9	out	out	RP
hvd.rsl868	796	10	,	,	,
hvd.rsl868	796	11	pour	pour	VB
hvd.rsl868	796	12	in	in	IN
hvd.rsl868	796	13	the	the	DT
hvd.rsl868	796	14	sauce	sauce	NN
hvd.rsl868	796	15	through	through	IN
hvd.rsl868	796	16	the	the	DT
hvd.rsl868	796	17	opening	opening	NN
hvd.rsl868	796	18	in	in	IN
hvd.rsl868	796	19	the	the	DT
hvd.rsl868	796	20	crust	crust	NN
hvd.rsl868	796	21	,	,	,
hvd.rsl868	796	22	return	return	VB
hvd.rsl868	796	23	it	-PRON-	PRP
hvd.rsl868	796	24	to	to	IN
hvd.rsl868	796	25	the	the	DT
hvd.rsl868	796	26	oven	oven	NN
hvd.rsl868	796	27	.	.	.
hvd.rsl868	797	1	Be	be	VB
hvd.rsl868	797	2	careful	careful	JJ
hvd.rsl868	797	3	not	not	RB
hvd.rsl868	797	4	to	to	TO
hvd.rsl868	797	5	overbake	overbake	VB
hvd.rsl868	797	6	,	,	,
hvd.rsl868	797	7	but	but	CC
hvd.rsl868	797	8	keep	keep	VB
hvd.rsl868	797	9	it	-PRON-	PRP
hvd.rsl868	797	10	hot	hot	JJ
hvd.rsl868	797	11	until	until	IN
hvd.rsl868	797	12	served	serve	VBN
hvd.rsl868	797	13	.	.	.
hvd.rsl868	798	1	Grape	grape	NN
hvd.rsl868	798	2	Roll.—Allow	roll.—allow	NN
hvd.rsl868	798	3	half	half	PDT
hvd.rsl868	798	4	the	the	DT
hvd.rsl868	798	5	weight	weight	NN
hvd.rsl868	798	6	of	of	IN
hvd.rsl868	798	7	the	the	DT
hvd.rsl868	798	8	grapes	grape	NNS
hvd.rsl868	798	9	in	in	IN
hvd.rsl868	798	10	sugar	sugar	NN
hvd.rsl868	798	11	and	and	CC
hvd.rsl868	798	12	only	only	JJ
hvd.rsl868	798	13	water	water	NN
hvd.rsl868	798	14	enough	enough	RB
hvd.rsl868	798	15	to	to	TO
hvd.rsl868	798	16	keep	keep	VB
hvd.rsl868	798	17	from	from	IN
hvd.rsl868	798	18	burning	burning	NN
hvd.rsl868	798	19	;	;	:
hvd.rsl868	798	20	seed	seed	VB
hvd.rsl868	798	21	the	the	DT
hvd.rsl868	798	22	grapes	grape	NNS
hvd.rsl868	798	23	;	;	:
hvd.rsl868	798	24	allow	allow	VB
hvd.rsl868	798	25	one	one	CD
hvd.rsl868	798	26	pint	pint	NN
hvd.rsl868	798	27	of	of	IN
hvd.rsl868	798	28	cooked	cook	VBN
hvd.rsl868	798	29	grapes	grape	NNS
hvd.rsl868	798	30	for	for	IN
hvd.rsl868	798	31	the	the	DT
hvd.rsl868	798	32	roll	roll	NN
hvd.rsl868	798	33	.	.	.
hvd.rsl868	799	1	To	to	TO
hvd.rsl868	799	2	make	make	VB
hvd.rsl868	799	3	the	the	DT
hvd.rsl868	799	4	dough	dough	NN
hvd.rsl868	799	5	cream	cream	NN
hvd.rsl868	799	6	one	one	CD
hvd.rsl868	799	7	-	-	HYPH
hvd.rsl868	799	8	half	half	NN
hvd.rsl868	799	9	teacupful	teacupful	NN
hvd.rsl868	799	10	of	of	IN
hvd.rsl868	799	11	butter	butter	NN
hvd.rsl868	799	12	with	with	IN
hvd.rsl868	799	13	one	one	CD
hvd.rsl868	799	14	pint	pint	NN
hvd.rsl868	799	15	of	of	IN
hvd.rsl868	799	16	sifted	sift	VBN
hvd.rsl868	799	17	flour	flour	NN
hvd.rsl868	799	18	;	;	:
hvd.rsl868	799	19	add	add	VB
hvd.rsl868	799	20	one	one	CD
hvd.rsl868	799	21	teacupful	teacupful	NN
hvd.rsl868	799	22	of	of	IN
hvd.rsl868	799	23	milk	milk	NN
hvd.rsl868	799	24	,	,	,
hvd.rsl868	799	25	two	two	CD
hvd.rsl868	799	26	eggs	egg	NNS
hvd.rsl868	799	27	well	well	RB
hvd.rsl868	799	28	beaten	beat	VBN
hvd.rsl868	799	29	,	,	,
hvd.rsl868	799	30	a	a	DT
hvd.rsl868	799	31	saltspoonful	saltspoonful	NN
hvd.rsl868	799	32	of	of	IN
hvd.rsl868	799	33	salt	salt	NN
hvd.rsl868	799	34	and	and	CC
hvd.rsl868	799	35	a	a	DT
hvd.rsl868	799	36	teaspoonful	teaspoonful	NN
hvd.rsl868	799	37	of	of	IN
hvd.rsl868	799	38	baking	baking	NN
hvd.rsl868	799	39	powder	powder	NN
hvd.rsl868	799	40	;	;	:
hvd.rsl868	799	41	roll	roll	VB
hvd.rsl868	799	42	out	out	RP
hvd.rsl868	799	43	on	on	IN
hvd.rsl868	799	44	the	the	DT
hvd.rsl868	799	45	board	board	NN
hvd.rsl868	799	46	in	in	IN
hvd.rsl868	799	47	two	two	CD
hvd.rsl868	799	48	long	long	JJ
hvd.rsl868	799	49	ovals	oval	NNS
hvd.rsl868	799	50	,	,	,
hvd.rsl868	799	51	roll	roll	VB
hvd.rsl868	799	52	up	up	RP
hvd.rsl868	799	53	and	and	CC
hvd.rsl868	799	54	pinch	pinch	VB
hvd.rsl868	799	55	the	the	DT
hvd.rsl868	799	56	ends	end	NNS
hvd.rsl868	799	57	,	,	,
hvd.rsl868	799	58	lay	lie	VBD
hvd.rsl868	799	59	in	in	IN
hvd.rsl868	799	60	a	a	DT
hvd.rsl868	799	61	buttered	buttered	JJ
hvd.rsl868	799	62	dish	dish	NN
hvd.rsl868	799	63	,	,	,
hvd.rsl868	799	64	set	set	VBD
hvd.rsl868	799	65	the	the	DT
hvd.rsl868	799	66	dish	dish	NN
hvd.rsl868	799	67	to	to	TO
hvd.rsl868	799	68	bake	bake	VB
hvd.rsl868	799	69	and	and	CC
hvd.rsl868	799	70	twice	twice	RB
hvd.rsl868	799	71	pour	pour	VB
hvd.rsl868	799	72	over	over	IN
hvd.rsl868	799	73	them	-PRON-	PRP
hvd.rsl868	799	74	a	a	DT
hvd.rsl868	799	75	sauce	sauce	NN
hvd.rsl868	799	76	of	of	IN
hvd.rsl868	799	77	a	a	DT
hvd.rsl868	799	78	tablespoonful	tablespoonful	NN
hvd.rsl868	799	79	of	of	IN
hvd.rsl868	799	80	butter	butter	NN
hvd.rsl868	799	81	and	and	CC
hvd.rsl868	799	82	a	a	DT
hvd.rsl868	799	83	tablespoonful	tablespoonful	NN
hvd.rsl868	799	84	of	of	IN
hvd.rsl868	799	85	sugar	sugar	NN
hvd.rsl868	799	86	mixed	mix	VBN
hvd.rsl868	799	87	together	together	RB
hvd.rsl868	799	88	,	,	,
hvd.rsl868	799	89	to	to	TO
hvd.rsl868	799	90	which	which	WDT
hvd.rsl868	799	91	is	be	VBZ
hvd.rsl868	799	92	added	add	VBN
hvd.rsl868	799	93	one	one	CD
hvd.rsl868	799	94	-	-	HYPH
hvd.rsl868	799	95	half	half	NN
hvd.rsl868	799	96	teacupful	teacupful	NN
hvd.rsl868	799	97	of	of	IN
hvd.rsl868	799	98	boiling	boil	VBG
hvd.rsl868	799	99	water	water	NN
hvd.rsl868	799	100	(	(	-LRB-
hvd.rsl868	799	101	for	for	IN
hvd.rsl868	799	102	one	one	CD
hvd.rsl868	799	103	basting	basting	NN
hvd.rsl868	799	104	)	)	-RRB-
hvd.rsl868	799	105	.	.	.
hvd.rsl868	800	1	Serve	serve	VB
hvd.rsl868	800	2	the	the	DT
hvd.rsl868	800	3	rolls	roll	NNS
hvd.rsl868	800	4	with	with	IN
hvd.rsl868	800	5	the	the	DT
hvd.rsl868	800	6	same	same	JJ
hvd.rsl868	800	7	kind	kind	NN
hvd.rsl868	800	8	of	of	IN
hvd.rsl868	800	9	sauce	sauce	NN
hvd.rsl868	800	10	made	make	VBD
hvd.rsl868	800	11	richer	rich	JJR
hvd.rsl868	800	12	and	and	CC
hvd.rsl868	800	13	flavored	flavor	VBN
hvd.rsl868	800	14	vrith	vrith	NNP
hvd.rsl868	800	15	nutmeg	nutmeg	NN
hvd.rsl868	800	16	.	.	.
hvd.rsl868	801	1	Green	Green	NNP
hvd.rsl868	801	2	Apple	Apple	NNP
hvd.rsl868	801	3	Slump.—Stew	Slump.—Stew	NNP
hvd.rsl868	801	4	and	and	CC
hvd.rsl868	801	5	strain	strain	VB
hvd.rsl868	801	6	a	a	DT
hvd.rsl868	801	7	quart	quart	NN
hvd.rsl868	801	8	of	of	IN
hvd.rsl868	801	9	green	green	JJ
hvd.rsl868	801	10	apples	apple	NNS
hvd.rsl868	801	11	and	and	CC
hvd.rsl868	801	12	sweeten	sweeten	VB
hvd.rsl868	801	13	to	to	TO
hvd.rsl868	801	14	taste	taste	VB
hvd.rsl868	801	15	.	.	.
hvd.rsl868	802	1	Make	make	VB
hvd.rsl868	802	2	a	a	DT
hvd.rsl868	802	3	biscuit	biscuit	NN
hvd.rsl868	802	4	crust	crust	NN
hvd.rsl868	802	5	with	with	IN
hvd.rsl868	802	6	two	two	CD
hvd.rsl868	802	7	cupfuls	cupful	NNS
hvd.rsl868	802	8	of	of	IN
hvd.rsl868	802	9	flour	flour	NN
hvd.rsl868	802	10	,	,	,
hvd.rsl868	802	11	one	one	CD
hvd.rsl868	802	12	heaping	heap	VBG
hvd.rsl868	802	13	teaspoonful	teaspoonful	NN
hvd.rsl868	802	14	of	of	IN
hvd.rsl868	802	15	baking	baking	NN
hvd.rsl868	802	16	powder	powder	NN
hvd.rsl868	802	17	,	,	,
hvd.rsl868	802	18	one	one	CD
hvd.rsl868	802	19	tablespoonful	tablespoonful	NN
hvd.rsl868	802	20	of	of	IN
hvd.rsl868	802	21	butter	butter	NN
hvd.rsl868	802	22	and	and	CC
hvd.rsl868	802	23	one	one	CD
hvd.rsl868	802	24	-	-	HYPH
hvd.rsl868	802	25	half	half	NN
hvd.rsl868	802	26	teaspoonful	teaspoonful	NN
hvd.rsl868	802	27	of	of	IN
hvd.rsl868	802	28	salt	salt	NN
hvd.rsl868	802	29	,	,	,
hvd.rsl868	802	30	and	and	CC
hvd.rsl868	802	31	moisten	moisten	VB
hvd.rsl868	802	32	with	with	IN
hvd.rsl868	802	33	sweet	sweet	JJ
hvd.rsl868	802	34	milk	milk	NN
hvd.rsl868	802	35	to	to	IN
hvd.rsl868	802	36	a	a	DT
hvd.rsl868	802	37	dough	dough	NN
hvd.rsl868	802	38	.	.	.
hvd.rsl868	803	1	Roll	roll	VB
hvd.rsl868	803	2	out	out	RP
hvd.rsl868	803	3	one	one	CD
hvd.rsl868	803	4	inch	inch	NN
hvd.rsl868	803	5	thick	thick	JJ
hvd.rsl868	803	6	.	.	.
hvd.rsl868	804	1	Put	put	VB
hvd.rsl868	804	2	the	the	DT
hvd.rsl868	804	3	prepared	prepared	JJ
hvd.rsl868	804	4	hot	hot	JJ
hvd.rsl868	804	5	sauce	sauce	NN
hvd.rsl868	804	6	in	in	IN
hvd.rsl868	804	7	a	a	DT
hvd.rsl868	804	8	thick	thick	RB
hvd.rsl868	804	9	-	-	HYPH
hvd.rsl868	804	10	bottomed	bottomed	JJ
hvd.rsl868	804	11	saucepan	saucepan	NN
hvd.rsl868	804	12	,	,	,
hvd.rsl868	804	13	fit	fit	VB
hvd.rsl868	804	14	over	over	IN
hvd.rsl868	804	15	it	-PRON-	PRP
hvd.rsl868	804	16	the	the	DT
hvd.rsl868	804	17	crust	crust	NN
hvd.rsl868	804	18	and	and	CC
hvd.rsl868	804	19	cover	cover	VBP
hvd.rsl868	804	20	closely	closely	RB
hvd.rsl868	804	21	,	,	,
hvd.rsl868	804	22	first	first	RB
hvd.rsl868	804	23	buttering	butter	VBG
hvd.rsl868	804	24	the	the	DT
hvd.rsl868	804	25	inside	inside	NN
hvd.rsl868	804	26	of	of	IN
hvd.rsl868	804	27	the	the	DT
hvd.rsl868	804	28	cover	cover	NN
hvd.rsl868	804	29	.	.	.
hvd.rsl868	805	1	Place	place	VB
hvd.rsl868	805	2	where	where	WRB
hvd.rsl868	805	3	the	the	DT
hvd.rsl868	805	4	sauce	sauce	NN
hvd.rsl868	805	5	will	will	MD
hvd.rsl868	805	6	simmer	simmer	VB
hvd.rsl868	805	7	slowly	slowly	RB
hvd.rsl868	805	8	but	but	CC
hvd.rsl868	805	9	steadily	steadily	RB
hvd.rsl868	805	10	for	for	IN
hvd.rsl868	805	11	an	an	DT
hvd.rsl868	805	12	hour	hour	NN
hvd.rsl868	805	13	.	.	.
hvd.rsl868	806	1	In	in	IN
hvd.rsl868	806	2	serving	serve	VBG
hvd.rsl868	806	3	put	put	VBN
hvd.rsl868	806	4	the	the	DT
hvd.rsl868	806	5	crust	crust	NN
hvd.rsl868	806	6	on	on	IN
hvd.rsl868	806	7	the	the	DT
hvd.rsl868	806	8	dish	dish	NN
hvd.rsl868	806	9	,	,	,
hvd.rsl868	806	10	pour	pour	VB
hvd.rsl868	806	11	the	the	DT
hvd.rsl868	806	12	sauce	sauce	NN
hvd.rsl868	806	13	over	over	IN
hvd.rsl868	806	14	it	-PRON-	PRP
hvd.rsl868	806	15	and	and	CC
hvd.rsl868	806	16	serve	serve	VB
hvd.rsl868	806	17	with	with	IN
hvd.rsl868	806	18	cream	cream	NN
hvd.rsl868	806	19	.	.	.
hvd.rsl868	807	1	THE	the	DT
hvd.rsl868	807	2	RURAL	rural	JJ
hvd.rsl868	807	3	COOK	COOK	NNP
hvd.rsl868	807	4	BOOK	BOOK	NNP
hvd.rsl868	807	5	.	.	.
hvd.rsl868	808	1	47	47	CD
hvd.rsl868	808	2	scant	scant	JJ
hvd.rsl868	808	3	cup	cup	NN
hvd.rsl868	808	4	of	of	IN
hvd.rsl868	808	5	sugar	sugar	NN
hvd.rsl868	808	6	.	.	.
hvd.rsl868	809	1	Heat	heat	VB
hvd.rsl868	809	2	in	in	IN
hvd.rsl868	809	3	a	a	DT
hvd.rsl868	809	4	double	double	JJ
hvd.rsl868	809	5	boiler	boiler	NN
hvd.rsl868	809	6	until	until	IN
hvd.rsl868	809	7	melted	melt	VBN
hvd.rsl868	809	8	;	;	:
hvd.rsl868	809	9	then	then	RB
hvd.rsl868	809	10	flavor	flavor	NN
hvd.rsl868	809	11	with	with	IN
hvd.rsl868	809	12	orange	orange	JJ
hvd.rsl868	809	13	juice	juice	NN
hvd.rsl868	809	14	and	and	CC
hvd.rsl868	809	15	little	little	JJ
hvd.rsl868	809	16	grated	grate	VBN
hvd.rsl868	809	17	peel	peel	NN
hvd.rsl868	809	18	.	.	.
hvd.rsl868	810	1	Pour	pour	VB
hvd.rsl868	810	2	into	into	IN
hvd.rsl868	810	3	the	the	DT
hvd.rsl868	810	4	dish	dish	NN
hvd.rsl868	810	5	and	and	CC
hvd.rsl868	810	6	bake	bake	VB
hvd.rsl868	810	7	three-	three-	NN
hvd.rsl868	810	8	quarters	quarter	NNS
hvd.rsl868	810	9	of	of	IN
hvd.rsl868	810	10	an	an	DT
hvd.rsl868	810	11	hour	hour	NN
hvd.rsl868	810	12	.	.	.
hvd.rsl868	811	1	Milk	milk	NN
hvd.rsl868	811	2	Pie.—Line	pie.—line	VBP
hvd.rsl868	811	3	a	a	DT
hvd.rsl868	811	4	pan	pan	NN
hvd.rsl868	811	5	eight	eight	CD
hvd.rsl868	811	6	inches	inch	NNS
hvd.rsl868	811	7	in	in	IN
hvd.rsl868	811	8	diameter	diameter	NN
hvd.rsl868	811	9	with	with	IN
hvd.rsl868	811	10	good	good	JJ
hvd.rsl868	811	11	paste	paste	NN
hvd.rsl868	811	12	,	,	,
hvd.rsl868	811	13	put	put	VB
hvd.rsl868	811	14	dots	dot	NNS
hvd.rsl868	811	15	of	of	IN
hvd.rsl868	811	16	butter	butter	NN
hvd.rsl868	811	17	over	over	IN
hvd.rsl868	811	18	the	the	DT
hvd.rsl868	811	19	bottom	bottom	NN
hvd.rsl868	811	20	until	until	IN
hvd.rsl868	811	21	you	-PRON-	PRP
hvd.rsl868	811	22	have	have	VBP
hvd.rsl868	811	23	used	use	VBN
hvd.rsl868	811	24	about	about	IN
hvd.rsl868	811	25	the	the	DT
hvd.rsl868	811	26	size	size	NN
hvd.rsl868	811	27	of	of	IN
hvd.rsl868	811	28	a	a	DT
hvd.rsl868	811	29	walnut	walnut	NN
hvd.rsl868	811	30	,	,	,
hvd.rsl868	811	31	dredge	dredge	VB
hvd.rsl868	811	32	over	over	RP
hvd.rsl868	811	33	alternately	alternately	RB
hvd.rsl868	811	34	flour	flour	NN
hvd.rsl868	811	35	to	to	IN
hvd.rsl868	811	36	the	the	DT
hvd.rsl868	811	37	amount	amount	NN
hvd.rsl868	811	38	of	of	IN
hvd.rsl868	811	39	one	one	CD
hvd.rsl868	811	40	-	-	HYPH
hvd.rsl868	811	41	fourth	fourth	JJ
hvd.rsl868	811	42	meas-	meas-	NNP
hvd.rsl868	811	43	uring	uring	NNP
hvd.rsl868	811	44	cup	cup	NNP
hvd.rsl868	811	45	and	and	CC
hvd.rsl868	811	46	sugar	sugar	NN
hvd.rsl868	811	47	to	to	IN
hvd.rsl868	811	48	the	the	DT
hvd.rsl868	811	49	amount	amount	NN
hvd.rsl868	811	50	of	of	IN
hvd.rsl868	811	51	one	one	CD
hvd.rsl868	811	52	-	-	HYPH
hvd.rsl868	811	53	half	half	NN
hvd.rsl868	811	54	cup	cup	NN
hvd.rsl868	811	55	,	,	,
hvd.rsl868	811	56	then	then	RB
hvd.rsl868	811	57	sprinkle	sprinkle	VB
hvd.rsl868	811	58	evenly	evenly	RB
hvd.rsl868	811	59	over	over	IN
hvd.rsl868	811	60	the	the	DT
hvd.rsl868	811	61	top	top	JJ
hvd.rsl868	811	62	one	one	CD
hvd.rsl868	811	63	level	level	NN
hvd.rsl868	811	64	dessertspoon	dessertspoon	NN
hvd.rsl868	811	65	of	of	IN
hvd.rsl868	811	66	cinnamon	cinnamon	NN
hvd.rsl868	811	67	and	and	CC
hvd.rsl868	811	68	pour	pour	VB
hvd.rsl868	811	69	in	in	RP
hvd.rsl868	811	70	carefully	carefully	RB
hvd.rsl868	811	71	,	,	,
hvd.rsl868	811	72	so	so	IN
hvd.rsl868	811	73	as	as	IN
hvd.rsl868	811	74	not	not	RB
hvd.rsl868	811	75	to	to	TO
hvd.rsl868	811	76	disturb	disturb	VB
hvd.rsl868	811	77	the	the	DT
hvd.rsl868	811	78	cinnamon	cinnamon	NN
hvd.rsl868	811	79	,	,	,
hvd.rsl868	811	80	three	three	CD
hvd.rsl868	811	81	-	-	HYPH
hvd.rsl868	811	82	fourths	fourth	NNS
hvd.rsl868	811	83	cup	cup	NNP
hvd.rsl868	811	84	milk	milk	NN
hvd.rsl868	811	85	and	and	CC
hvd.rsl868	811	86	bake	bake	VB
hvd.rsl868	811	87	until	until	IN
hvd.rsl868	811	88	crust	crust	NN
hvd.rsl868	811	89	is	be	VBZ
hvd.rsl868	811	90	brown	brown	JJ
hvd.rsl868	811	91	.	.	.
hvd.rsl868	812	1	Maryland	Maryland	NNP
hvd.rsl868	812	2	Mincemeat.—Two	Mincemeat.—Two	NNP
hvd.rsl868	812	3	pounds	pound	NNS
hvd.rsl868	812	4	of	of	IN
hvd.rsl868	812	5	lean	lean	JJ
hvd.rsl868	812	6	beef	beef	NN
hvd.rsl868	812	7	;	;	:
hvd.rsl868	812	8	cook	cook	NNP
hvd.rsl868	812	9	,	,	,
hvd.rsl868	812	10	let	let	VB
hvd.rsl868	812	11	get	get	VB
hvd.rsl868	812	12	cold	cold	JJ
hvd.rsl868	812	13	,	,	,
hvd.rsl868	812	14	and	and	CC
hvd.rsl868	812	15	pass	pass	VB
hvd.rsl868	812	16	through	through	IN
hvd.rsl868	812	17	meat	meat	NN
hvd.rsl868	812	18	grinder	grinder	NN
hvd.rsl868	812	19	;	;	:
hvd.rsl868	812	20	mix	mix	VB
hvd.rsl868	812	21	thoroughly	thoroughly	RB
hvd.rsl868	812	22	with	with	IN
hvd.rsl868	812	23	one	one	CD
hvd.rsl868	812	24	pint	pint	NN
hvd.rsl868	812	25	of	of	IN
hvd.rsl868	812	26	finely-	finely-	NN
hvd.rsl868	812	27	minced	mince	VBN
hvd.rsl868	812	28	suet	suet	NN
hvd.rsl868	812	29	,	,	,
hvd.rsl868	812	30	two	two	CD
hvd.rsl868	812	31	quarts	quart	NNS
hvd.rsl868	812	32	of	of	IN
hvd.rsl868	812	33	chopped	chop	VBN
hvd.rsl868	812	34	,	,	,
hvd.rsl868	812	35	high	high	JJ
hvd.rsl868	812	36	-	-	HYPH
hvd.rsl868	812	37	flavored	flavored	JJ
hvd.rsl868	812	38	apples	apple	NNS
hvd.rsl868	812	39	,	,	,
hvd.rsl868	812	40	one	one	CD
hvd.rsl868	812	41	pint	pint	NN
hvd.rsl868	812	42	of	of	IN
hvd.rsl868	812	43	stoned	stone	VBN
hvd.rsl868	812	44	raisins	raisin	NNS
hvd.rsl868	812	45	,	,	,
hvd.rsl868	812	46	a	a	DT
hvd.rsl868	812	47	scant	scant	JJ
hvd.rsl868	812	48	pint	pint	NN
hvd.rsl868	812	49	of	of	IN
hvd.rsl868	812	50	sugar	sugar	NN
hvd.rsl868	812	51	,	,	,
hvd.rsl868	812	52	one	one	CD
hvd.rsl868	812	53	-	-	HYPH
hvd.rsl868	812	54	half	half	NN
hvd.rsl868	812	55	pint	pint	NN
hvd.rsl868	812	56	of	of	IN
hvd.rsl868	812	57	currants	currant	NNS
hvd.rsl868	812	58	,	,	,
hvd.rsl868	812	59	one	one	CD
hvd.rsl868	812	60	-	-	HYPH
hvd.rsl868	812	61	third	third	NN
hvd.rsl868	812	62	pound	pound	NN
hvd.rsl868	812	63	of	of	IN
hvd.rsl868	812	64	citron	citron	NN
hvd.rsl868	812	65	shaved	shave	VBN
hvd.rsl868	812	66	in	in	IN
hvd.rsl868	812	67	fine	fine	JJ
hvd.rsl868	812	68	shreds	shred	NNS
hvd.rsl868	812	69	,	,	,
hvd.rsl868	812	70	a	a	DT
hvd.rsl868	812	71	cupful	cupful	NN
hvd.rsl868	812	72	of	of	IN
hvd.rsl868	812	73	molasses	molasses	NN
hvd.rsl868	812	74	(	(	-LRB-
hvd.rsl868	812	75	which	which	WDT
hvd.rsl868	812	76	is	be	VBZ
hvd.rsl868	812	77	omitted	omit	VBN
hvd.rsl868	812	78	if	if	IN
hvd.rsl868	812	79	preferred	prefer	VBN
hvd.rsl868	812	80	,	,	,
hvd.rsl868	812	81	sugar	sugar	NN
hvd.rsl868	812	82	taking	take	VBG
hvd.rsl868	812	83	its	-PRON-	PRP$
hvd.rsl868	812	84	place	place	NN
hvd.rsl868	812	85	)	)	-RRB-
hvd.rsl868	812	86	,	,	,
hvd.rsl868	812	87	one	one	CD
hvd.rsl868	812	88	tablespoonful	tablespoonful	NN
hvd.rsl868	812	89	each	each	DT
hvd.rsl868	812	90	of	of	IN
hvd.rsl868	812	91	ground	ground	NN
hvd.rsl868	812	92	mace	mace	NN
hvd.rsl868	812	93	and	and	CC
hvd.rsl868	812	94	allspice	allspice	NN
hvd.rsl868	812	95	,	,	,
hvd.rsl868	812	96	two	two	CD
hvd.rsl868	812	97	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	812	98	of	of	IN
hvd.rsl868	812	99	cinnamon	cinnamon	NN
hvd.rsl868	812	100	,	,	,
hvd.rsl868	812	101	one	one	CD
hvd.rsl868	812	102	-	-	HYPH
hvd.rsl868	812	103	half	half	NN
hvd.rsl868	812	104	table-	table-	NN
hvd.rsl868	812	105	spoonful	spoonful	NN
hvd.rsl868	812	106	of	of	IN
hvd.rsl868	812	107	cloves	clove	NNS
hvd.rsl868	812	108	,	,	,
hvd.rsl868	812	109	two	two	CD
hvd.rsl868	812	110	grated	grate	VBN
hvd.rsl868	812	111	nutmegs	nutmeg	NNS
hvd.rsl868	812	112	,	,	,
hvd.rsl868	812	113	one	one	CD
hvd.rsl868	812	114	and	and	CC
hvd.rsl868	812	115	a	a	DT
hvd.rsl868	812	116	half	half	JJ
hvd.rsl868	812	117	tablespoonful	tablespoonful	NN
hvd.rsl868	812	118	of	of	IN
hvd.rsl868	812	119	salt	salt	NN
hvd.rsl868	812	120	,	,	,
hvd.rsl868	812	121	juice	juice	NN
hvd.rsl868	812	122	and	and	CC
hvd.rsl868	812	123	rind	rind	NN
hvd.rsl868	812	124	of	of	IN
hvd.rsl868	812	125	one	one	CD
hvd.rsl868	812	126	and	and	CC
hvd.rsl868	812	127	a	a	DT
hvd.rsl868	812	128	half	half	NN
hvd.rsl868	812	129	lemon	lemon	NN
hvd.rsl868	812	130	,	,	,
hvd.rsl868	812	131	same	same	JJ
hvd.rsl868	812	132	of	of	IN
hvd.rsl868	812	133	'	'	``
hvd.rsl868	812	134	sour	sour	JJ
hvd.rsl868	812	135	orange	orange	NN
hvd.rsl868	812	136	,	,	,
hvd.rsl868	812	137	one	one	CD
hvd.rsl868	812	138	-	-	HYPH
hvd.rsl868	812	139	half	half	NN
hvd.rsl868	812	140	cupful	cupful	NN
hvd.rsl868	812	141	each	each	DT
hvd.rsl868	812	142	of	of	IN
hvd.rsl868	812	143	candied	candied	JJ
hvd.rsl868	812	144	lemon	lemon	NN
hvd.rsl868	812	145	and	and	CC
hvd.rsl868	812	146	orange	orange	NN
hvd.rsl868	812	147	peel	peel	NN
hvd.rsl868	812	148	.	.	.
hvd.rsl868	813	1	Moisten	moisten	VB
hvd.rsl868	813	2	with	with	IN
hvd.rsl868	813	3	unfermented	unfermented	JJ
hvd.rsl868	813	4	grape	grape	NN
hvd.rsl868	813	5	juice	juice	NN
hvd.rsl868	813	6	,	,	,
hvd.rsl868	813	7	sweet	sweet	JJ
hvd.rsl868	813	8	cider	cider	NN
hvd.rsl868	813	9	,	,	,
hvd.rsl868	813	10	peach	peach	NN
hvd.rsl868	813	11	or	or	CC
hvd.rsl868	813	12	plum	plum	NN
hvd.rsl868	813	13	syrup	syrup	NN
hvd.rsl868	813	14	.	.	.
hvd.rsl868	814	1	The	the	DT
hvd.rsl868	814	2	syrup	syrup	NN
hvd.rsl868	814	3	from	from	IN
hvd.rsl868	814	4	sweet	sweet	JJ
hvd.rsl868	814	5	pickles	pickle	NNS
hvd.rsl868	814	6	is	be	VBZ
hvd.rsl868	814	7	a	a	DT
hvd.rsl868	814	8	great	great	JJ
hvd.rsl868	814	9	improvement	improvement	NN
hvd.rsl868	814	10	.	.	.
hvd.rsl868	815	1	Pack	pack	VB
hvd.rsl868	815	2	solid	solid	JJ
hvd.rsl868	815	3	in	in	IN
hvd.rsl868	815	4	airtight	airtight	JJ
hvd.rsl868	815	5	jars	jar	NNS
hvd.rsl868	815	6	.	.	.
hvd.rsl868	816	1	Green	Green	NNP
hvd.rsl868	816	2	Tomato	Tomato	NNP
hvd.rsl868	816	3	Mincemeat	Mincemeat	NNP
hvd.rsl868	816	4	.	.	.
hvd.rsl868	817	1	Chop	chop	VB
hvd.rsl868	817	2	fine	fine	JJ
hvd.rsl868	817	3	four	four	CD
hvd.rsl868	817	4	quarts	quart	NNS
hvd.rsl868	817	5	of	of	IN
hvd.rsl868	817	6	green	green	JJ
hvd.rsl868	817	7	tomatoes	tomato	NNS
hvd.rsl868	817	8	,	,	,
hvd.rsl868	817	9	drain	drain	VB
hvd.rsl868	817	10	off	off	RP
hvd.rsl868	817	11	all	all	DT
hvd.rsl868	817	12	juice	juice	NN
hvd.rsl868	817	13	,	,	,
hvd.rsl868	817	14	cover	cover	VBP
hvd.rsl868	817	15	with	with	IN
hvd.rsl868	817	16	cold	cold	JJ
hvd.rsl868	817	17	water	water	NN
hvd.rsl868	817	18	,	,	,
hvd.rsl868	817	19	let	let	VBD
hvd.rsl868	817	20	come	come	VB
hvd.rsl868	817	21	to	to	IN
hvd.rsl868	817	22	a	a	DT
hvd.rsl868	817	23	boil	boil	NN
hvd.rsl868	817	24	and	and	CC
hvd.rsl868	817	25	scald	scald	VB
hvd.rsl868	817	26	for	for	IN
hvd.rsl868	817	27	30	30	CD
hvd.rsl868	817	28	minutes	minute	NNS
hvd.rsl868	817	29	,	,	,
hvd.rsl868	817	30	then	then	RB
hvd.rsl868	817	31	drain	drain	VB
hvd.rsl868	817	32	well	well	RB
hvd.rsl868	817	33	.	.	.
hvd.rsl868	818	1	Add	add	VB
hvd.rsl868	818	2	two	two	CD
hvd.rsl868	818	3	pounds	pound	NNS
hvd.rsl868	818	4	of	of	IN
hvd.rsl868	818	5	brown	brown	JJ
hvd.rsl868	818	6	sugar	sugar	NN
hvd.rsl868	818	7	,	,	,
hvd.rsl868	818	8	one	one	CD
hvd.rsl868	818	9	pound	pound	NN
hvd.rsl868	818	10	of	of	IN
hvd.rsl868	818	11	seeded	seed	VBN
hvd.rsl868	818	12	raisins	raisin	NNS
hvd.rsl868	818	13	,	,	,
hvd.rsl868	818	14	one	one	CD
hvd.rsl868	818	15	-	-	HYPH
hvd.rsl868	818	16	half	half	NN
hvd.rsl868	818	17	pound	pound	NN
hvd.rsl868	818	18	of	of	IN
hvd.rsl868	818	19	chopped	chop	VBN
hvd.rsl868	818	20	citron	citron	NN
hvd.rsl868	818	21	,	,	,
hvd.rsl868	818	22	one	one	CD
hvd.rsl868	818	23	large	large	JJ
hvd.rsl868	818	24	"	"	``
hvd.rsl868	818	25	half	half	JJ
hvd.rsl868	818	26	cupful	cupful	NN
hvd.rsl868	818	27	of	of	IN
hvd.rsl868	818	28	finely	finely	RB
hvd.rsl868	818	29	-	-	HYPH
hvd.rsl868	818	30	chopped	chop	VBN
hvd.rsl868	818	31	suet	suet	NN
hvd.rsl868	818	32	,	,	,
hvd.rsl868	818	33	one	one	CD
hvd.rsl868	818	34	tablespoonful	tablespoonful	NN
hvd.rsl868	818	35	of	of	IN
hvd.rsl868	818	36	salt	salt	NN
hvd.rsl868	818	37	and	and	CC
hvd.rsl868	818	38	one	one	CD
hvd.rsl868	818	39	-	-	HYPH
hvd.rsl868	818	40	half	half	NN
hvd.rsl868	818	41	cupful	cupful	NN
hvd.rsl868	818	42	of	of	IN
hvd.rsl868	818	43	strong	strong	JJ
hvd.rsl868	818	44	cider	cider	NN
hvd.rsl868	818	45	vinegar	vinegar	NN
hvd.rsl868	818	46	.	.	.
hvd.rsl868	819	1	Stir	stir	VB
hvd.rsl868	819	2	well	well	RB
hvd.rsl868	819	3	together	together	RB
hvd.rsl868	819	4	and	and	CC
hvd.rsl868	819	5	cook	cook	VB
hvd.rsl868	819	6	till	till	IN
hvd.rsl868	819	7	thick	thick	JJ
hvd.rsl868	819	8	.	.	.
hvd.rsl868	820	1	When	when	WRB
hvd.rsl868	820	2	cold	cold	JJ
hvd.rsl868	820	3	add	add	VB
hvd.rsl868	820	4	one	one	CD
hvd.rsl868	820	5	teaspoonful	teaspoonful	NN
hvd.rsl868	820	6	-each	-each	NN
hvd.rsl868	820	7	of	of	IN
hvd.rsl868	820	8	ground	ground	NN
hvd.rsl868	820	9	cinnamon	cinnamon	NN
hvd.rsl868	820	10	and	and	CC
hvd.rsl868	820	11	cloves	clove	NNS
hvd.rsl868	820	12	and	and	CC
hvd.rsl868	820	13	one	one	CD
hvd.rsl868	820	14	teaspoonful	teaspoonful	NN
hvd.rsl868	820	15	of	of	IN
hvd.rsl868	820	16	grated	grate	VBN
hvd.rsl868	820	17	nutmeg	nutmeg	NN
hvd.rsl868	820	18	.	.	.
hvd.rsl868	821	1	Stir	stir	VB
hvd.rsl868	821	2	thoroughly	thoroughly	RB
hvd.rsl868	821	3	and	and	CC
hvd.rsl868	821	4	keep	keep	VB
hvd.rsl868	821	5	(	(	-LRB-
hvd.rsl868	821	6	while	while	IN
hvd.rsl868	821	7	it	-PRON-	PRP
hvd.rsl868	821	8	lasts	last	VBZ
hvd.rsl868	821	9	)	)	-RRB-
hvd.rsl868	821	10	in	in	IN
hvd.rsl868	821	11	a	a	DT
hvd.rsl868	821	12	stone	stone	NN
hvd.rsl868	821	13	jar	jar	NN
hvd.rsl868	821	14	.	.	.
hvd.rsl868	822	1	Mock	Mock	NNP
hvd.rsl868	822	2	Mince	Mince	NNP
hvd.rsl868	822	3	Pie	Pie	NNP
hvd.rsl868	822	4	with	with	IN
hvd.rsl868	822	5	Cranberries.—One	cranberries.—one	JJ
hvd.rsl868	822	6	cupful	cupful	JJ
hvd.rsl868	822	7	bread	bread	NN
hvd.rsl868	822	8	crumbs	crumb	NNS
hvd.rsl868	822	9	,	,	,
hvd.rsl868	822	10	one	one	CD
hvd.rsl868	822	11	cupful	cupful	JJ
hvd.rsl868	822	12	raisins	raisin	NNS
hvd.rsl868	822	13	,	,	,
hvd.rsl868	822	14	one	one	CD
hvd.rsl868	822	15	cupful	cupful	NN
hvd.rsl868	822	16	sugar	sugar	NN
hvd.rsl868	822	17	,	,	,
hvd.rsl868	822	18	one	one	CD
hvd.rsl868	822	19	cupful	cupful	JJ
hvd.rsl868	822	20	cranberries	cranberry	NNS
hvd.rsl868	822	21	cut	cut	VBN
hvd.rsl868	822	22	in	in	IN
hvd.rsl868	822	23	halves	half	NNS
hvd.rsl868	822	24	,	,	,
hvd.rsl868	822	25	one	one	CD
hvd.rsl868	822	26	level	level	NN
hvd.rsl868	822	27	saltspoonful	saltspoonful	NN
hvd.rsl868	822	28	each	each	DT
hvd.rsl868	822	29	of	of	IN
hvd.rsl868	822	30	cinnamon	cinnamon	NN
hvd.rsl868	822	31	,	,	,
hvd.rsl868	822	32	cloves	clove	NNS
hvd.rsl868	822	33	,	,	,
hvd.rsl868	822	34	allspice	allspice	NN
hvd.rsl868	822	35	and	and	CC
hvd.rsl868	822	36	nutmeg	nutmeg	NN
hvd.rsl868	822	37	,	,	,
hvd.rsl868	822	38	one	one	PRP
hvd.rsl868	822	39	cup-	cup-	VBP
hvd.rsl868	822	40	ful	ful	JJ
hvd.rsl868	822	41	hot	hot	JJ
hvd.rsl868	822	42	water	water	NN
hvd.rsl868	822	43	,	,	,
hvd.rsl868	822	44	one	one	CD
hvd.rsl868	822	45	-	-	HYPH
hvd.rsl868	822	46	half	half	NN
hvd.rsl868	822	47	cup	cup	NN
hvd.rsl868	822	48	vinegar	vinegar	NN
hvd.rsl868	822	49	and	and	CC
hvd.rsl868	822	50	butter	butter	NN
hvd.rsl868	822	51	size	size	NN
hvd.rsl868	822	52	of	of	IN
hvd.rsl868	822	53	a	a	DT
hvd.rsl868	822	54	large	large	JJ
hvd.rsl868	822	55	English	english	JJ
hvd.rsl868	822	56	walnut	walnut	NN
hvd.rsl868	822	57	.	.	.
hvd.rsl868	823	1	Turn	turn	VB
hvd.rsl868	823	2	into	into	IN
hvd.rsl868	823	3	a	a	DT
hvd.rsl868	823	4	pie	pie	NN
hvd.rsl868	823	5	tin	tin	NN
hvd.rsl868	823	6	lined	line	VBN
hvd.rsl868	823	7	with	with	IN
hvd.rsl868	823	8	flaky	flaky	JJ
hvd.rsl868	823	9	paste	paste	NN
hvd.rsl868	823	10	,	,	,
hvd.rsl868	823	11	place	place	VB
hvd.rsl868	823	12	the	the	DT
hvd.rsl868	823	13	top	top	JJ
hvd.rsl868	823	14	crust	crust	NN
hvd.rsl868	823	15	and	and	CC
hvd.rsl868	823	16	bake	bake	VB
hvd.rsl868	823	17	in	in	RP
hvd.rsl868	823	18	a	a	DT
hvd.rsl868	823	19	brisk	brisk	JJ
hvd.rsl868	823	20	oven	oven	NN
hvd.rsl868	823	21	.	.	.
hvd.rsl868	824	1	Mock	Mock	NNP
hvd.rsl868	824	2	Pumpkin	pumpkin	NN
hvd.rsl868	824	3	Pie.—Grate	pie.—grate	JJ
hvd.rsl868	824	4	sweet	sweet	JJ
hvd.rsl868	824	5	apples	apple	NNS
hvd.rsl868	824	6	,	,	,
hvd.rsl868	824	7	add	add	VB
hvd.rsl868	824	8	milk	milk	NN
hvd.rsl868	824	9	,	,	,
hvd.rsl868	824	10	sugar	sugar	NN
hvd.rsl868	824	11	,	,	,
hvd.rsl868	824	12	ginger	ginger	NN
hvd.rsl868	824	13	and	and	CC
hvd.rsl868	824	14	cinnamon	cinnamon	NN
hvd.rsl868	824	15	,	,	,
hvd.rsl868	824	16	and	and	CC
hvd.rsl868	824	17	one	one	CD
hvd.rsl868	824	18	egg	egg	NN
hvd.rsl868	824	19	for	for	IN
hvd.rsl868	824	20	each	each	DT
hvd.rsl868	824	21	pie	pie	NN
hvd.rsl868	824	22	.	.	.
hvd.rsl868	825	1	Make	make	VB
hvd.rsl868	825	2	the	the	DT
hvd.rsl868	825	3	filling	filling	NN
hvd.rsl868	825	4	of	of	IN
hvd.rsl868	825	5	the	the	DT
hvd.rsl868	825	6	same	same	JJ
hvd.rsl868	825	7	con-	con-	NN
hvd.rsl868	825	8	sistency	sistency	NN
hvd.rsl868	825	9	as	as	IN
hvd.rsl868	825	10	pumpkin	pumpkin	NN
hvd.rsl868	825	11	,	,	,
hvd.rsl868	825	12	and	and	CC
hvd.rsl868	825	13	bake	bake	VB
hvd.rsl868	825	14	just	just	RB
hvd.rsl868	825	15	like	like	IN
hvd.rsl868	825	16	it	-PRON-	PRP
hvd.rsl868	825	17	.	.	.
hvd.rsl868	826	1	Peach	Peach	NNP
hvd.rsl868	826	2	Turnovers.—One	turnovers.—one	CD
hvd.rsl868	826	3	pint	pint	NN
hvd.rsl868	826	4	of	of	IN
hvd.rsl868	826	5	dried	dry	VBN
hvd.rsl868	826	6	peaches	peach	NNS
hvd.rsl868	826	7	stewed	stew	VBN
hvd.rsl868	826	8	and	and	CC
hvd.rsl868	826	9	sweetened	sweeten	VBN
hvd.rsl868	826	10	with	with	IN
hvd.rsl868	826	11	two	two	CD
hvd.rsl868	826	12	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	826	13	of	of	IN
hvd.rsl868	826	14	brown	brown	JJ
hvd.rsl868	826	15	sugar	sugar	NN
hvd.rsl868	826	16	;	;	:
hvd.rsl868	826	17	flavor	flavor	NN
hvd.rsl868	826	18	with	with	IN
hvd.rsl868	826	19	nutmeg	nutmeg	NN
hvd.rsl868	826	20	to	to	TO
hvd.rsl868	826	21	taste	taste	VB
hvd.rsl868	826	22	.	.	.
hvd.rsl868	827	1	THE	the	DT
hvd.rsl868	827	2	RURAL	rural	JJ
hvd.rsl868	827	3	COOK	COOK	NNP
hvd.rsl868	827	4	BOOK	BOOK	NNP
hvd.rsl868	827	5	.	.	.
hvd.rsl868	828	1	49	49	CD
hvd.rsl868	828	2	little	little	JJ
hvd.rsl868	828	3	sugar	sugar	NN
hvd.rsl868	828	4	and	and	CC
hvd.rsl868	828	5	a	a	DT
hvd.rsl868	828	6	dust	dust	NN
hvd.rsl868	828	7	of	of	IN
hvd.rsl868	828	8	nutmeg	nutmeg	NN
hvd.rsl868	828	9	,	,	,
hvd.rsl868	828	10	and	and	CC
hvd.rsl868	828	11	bake	bake	VB
hvd.rsl868	828	12	.	.	.
hvd.rsl868	829	1	If	if	IN
hvd.rsl868	829	2	the	the	DT
hvd.rsl868	829	3	pumpkin	pumpkin	NN
hvd.rsl868	829	4	is	be	VBZ
hvd.rsl868	829	5	not	not	RB
hvd.rsl868	829	6	up	up	IN
hvd.rsl868	829	7	to	to	IN
hvd.rsl868	829	8	the	the	DT
hvd.rsl868	829	9	standard	standard	NN
hvd.rsl868	829	10	,	,	,
hvd.rsl868	829	11	one	one	CD
hvd.rsl868	829	12	egg	egg	NN
hvd.rsl868	829	13	may	may	MD
hvd.rsl868	829	14	be	be	VB
hvd.rsl868	829	15	added	add	VBN
hvd.rsl868	829	16	,	,	,
hvd.rsl868	829	17	but	but	CC
hvd.rsl868	829	18	not	not	RB
hvd.rsl868	829	19	as	as	IN
hvd.rsl868	829	20	a	a	DT
hvd.rsl868	829	21	substitute	substitute	NN
hvd.rsl868	829	22	for	for	IN
hvd.rsl868	829	23	the	the	DT
hvd.rsl868	829	24	flour	flour	NN
hvd.rsl868	829	25	,	,	,
hvd.rsl868	829	26	which	which	WDT
hvd.rsl868	829	27	gives	give	VBZ
hvd.rsl868	829	28	body	body	NN
hvd.rsl868	829	29	and	and	CC
hvd.rsl868	829	30	smoothness	smoothness	NN
hvd.rsl868	829	31	to	to	IN
hvd.rsl868	829	32	the	the	DT
hvd.rsl868	829	33	filling	filling	NN
hvd.rsl868	829	34	.	.	.
hvd.rsl868	830	1	Raisin	Raisin	NNP
hvd.rsl868	830	2	Pie.—One	Pie.—One	NNP
hvd.rsl868	830	3	cupful	cupful	NN
hvd.rsl868	830	4	of	of	IN
hvd.rsl868	830	5	nice	nice	JJ
hvd.rsl868	830	6	raisins	raisin	NNS
hvd.rsl868	830	7	;	;	:
hvd.rsl868	830	8	wash	wash	VB
hvd.rsl868	830	9	quickly	quickly	RB
hvd.rsl868	830	10	,	,	,
hvd.rsl868	830	11	cover	cover	VBP
hvd.rsl868	830	12	with	with	IN
hvd.rsl868	830	13	boiling	boiling	NN
hvd.rsl868	830	14	water	water	NN
hvd.rsl868	830	15	,	,	,
hvd.rsl868	830	16	cook	cook	VB
hvd.rsl868	830	17	until	until	IN
hvd.rsl868	830	18	tender	tender	NN
hvd.rsl868	830	19	;	;	:
hvd.rsl868	830	20	remove	remove	VB
hvd.rsl868	830	21	seeds	seed	NNS
hvd.rsl868	830	22	;	;	:
hvd.rsl868	830	23	moisten	moisten	VB
hvd.rsl868	830	24	a	a	DT
hvd.rsl868	830	25	cupful	cupful	NN
hvd.rsl868	830	26	of	of	IN
hvd.rsl868	830	27	bread	bread	NN
hvd.rsl868	830	28	crumbs	crumb	NNS
hvd.rsl868	830	29	with	with	IN
hvd.rsl868	830	30	the	the	DT
hvd.rsl868	830	31	water	water	NN
hvd.rsl868	830	32	,	,	,
hvd.rsl868	830	33	add	add	VB
hvd.rsl868	830	34	one	one	CD
hvd.rsl868	830	35	-	-	HYPH
hvd.rsl868	830	36	fourth	fourth	JJ
hvd.rsl868	830	37	cupful	cupful	NN
hvd.rsl868	830	38	of	of	IN
hvd.rsl868	830	39	sugar	sugar	NN
hvd.rsl868	830	40	,	,	,
hvd.rsl868	830	41	one	one	CD
hvd.rsl868	830	42	egg	egg	NN
hvd.rsl868	830	43	(	(	-LRB-
hvd.rsl868	830	44	beaten	beat	VBN
hvd.rsl868	830	45	)	)	-RRB-
hvd.rsl868	830	46	,	,	,
hvd.rsl868	830	47	one	one	CD
hvd.rsl868	830	48	tablespoonful	tablespoonful	NN
hvd.rsl868	830	49	lemon	lemon	NN
hvd.rsl868	830	50	juice	juice	NN
hvd.rsl868	830	51	and	and	CC
hvd.rsl868	830	52	the	the	DT
hvd.rsl868	830	53	raisins	raisin	NNS
hvd.rsl868	830	54	,	,	,
hvd.rsl868	830	55	cut	cut	VBN
hvd.rsl868	830	56	in	in	IN
hvd.rsl868	830	57	two	two	CD
hvd.rsl868	830	58	or	or	CC
hvd.rsl868	830	59	three	three	CD
hvd.rsl868	830	60	pieces	piece	NNS
hvd.rsl868	830	61	each	each	DT
hvd.rsl868	830	62	;	;	:
hvd.rsl868	830	63	an	an	DT
hvd.rsl868	830	64	upper	upper	JJ
hvd.rsl868	830	65	and	and	CC
hvd.rsl868	830	66	lower	low	JJR
hvd.rsl868	830	67	crust	crust	NN
hvd.rsl868	830	68	of	of	IN
hvd.rsl868	830	69	tender	tender	NN
hvd.rsl868	830	70	pastry	pastry	NN
hvd.rsl868	830	71	and	and	CC
hvd.rsl868	830	72	a	a	DT
hvd.rsl868	830	73	satisfactory	satisfactory	JJ
hvd.rsl868	830	74	bake	bake	NN
hvd.rsl868	830	75	make	make	VBP
hvd.rsl868	830	76	a	a	DT
hvd.rsl868	830	77	most	most	RBS
hvd.rsl868	830	78	delicious	delicious	JJ
hvd.rsl868	830	79	pie	pie	NN
hvd.rsl868	830	80	.	.	.
hvd.rsl868	831	1	Raisin	Raisin	NNP
hvd.rsl868	831	2	Pie	Pie	NNP
hvd.rsl868	831	3	No	No	NNP
hvd.rsl868	831	4	.	.	.
hvd.rsl868	832	1	2.—Boil	2.—Boil	NNP
hvd.rsl868	832	2	one	one	CD
hvd.rsl868	832	3	pound	pound	NN
hvd.rsl868	832	4	of	of	IN
hvd.rsl868	832	5	seeded	seeded	JJ
hvd.rsl868	832	6	raisins	raisin	NNS
hvd.rsl868	832	7	in	in	IN
hvd.rsl868	832	8	sufficient	sufficient	JJ
hvd.rsl868	832	9	water	water	NN
hvd.rsl868	832	10	to	to	TO
hvd.rsl868	832	11	cover	cover	VB
hvd.rsl868	832	12	for	for	IN
hvd.rsl868	832	13	one	one	CD
hvd.rsl868	832	14	hour	hour	NN
hvd.rsl868	832	15	.	.	.
hvd.rsl868	833	1	Then	then	RB
hvd.rsl868	833	2	add	add	VB
hvd.rsl868	833	3	the	the	DT
hvd.rsl868	833	4	juice	juice	NN
hvd.rsl868	833	5	and	and	CC
hvd.rsl868	833	6	grated	grate	VBN
hvd.rsl868	833	7	rind	rind	NN
hvd.rsl868	833	8	of	of	IN
hvd.rsl868	833	9	one	one	CD
hvd.rsl868	833	10	lemon	lemon	NN
hvd.rsl868	833	11	,	,	,
hvd.rsl868	833	12	a	a	DT
hvd.rsl868	833	13	piece	piece	NN
hvd.rsl868	833	14	of	of	IN
hvd.rsl868	833	15	butter	butter	NN
hvd.rsl868	833	16	the	the	DT
hvd.rsl868	833	17	size	size	NN
hvd.rsl868	833	18	of	of	IN
hvd.rsl868	833	19	an	an	DT
hvd.rsl868	833	20	egg	egg	NN
hvd.rsl868	833	21	,	,	,
hvd.rsl868	833	22	one	one	CD
hvd.rsl868	833	23	cupful	cupful	NN
hvd.rsl868	833	24	of	of	IN
hvd.rsl868	833	25	sugar	sugar	NN
hvd.rsl868	833	26	,	,	,
hvd.rsl868	833	27	and	and	CC
hvd.rsl868	833	28	two	two	CD
hvd.rsl868	833	29	table-	table-	NN
hvd.rsl868	833	30	spoonfuls	spoonful	NNS
hvd.rsl868	833	31	of	of	IN
hvd.rsl868	833	32	cornstarch	cornstarch	NN
hvd.rsl868	833	33	.	.	.
hvd.rsl868	834	1	Bake	bake	VB
hvd.rsl868	834	2	in	in	RP
hvd.rsl868	834	3	two	two	CD
hvd.rsl868	834	4	crusts	crust	NNS
hvd.rsl868	834	5	.	.	.
hvd.rsl868	835	1	This	this	DT
hvd.rsl868	835	2	makes	make	VBZ
hvd.rsl868	835	3	filling	fill	VBG
hvd.rsl868	835	4	for	for	IN
hvd.rsl868	835	5	two	two	CD
hvd.rsl868	835	6	pies	pie	NNS
hvd.rsl868	835	7	.	.	.
hvd.rsl868	836	1	A	a	DT
hvd.rsl868	836	2	second	second	JJ
hvd.rsl868	836	3	way	way	NN
hvd.rsl868	836	4	of	of	IN
hvd.rsl868	836	5	making	make	VBG
hvd.rsl868	836	6	a	a	DT
hvd.rsl868	836	7	pie	pie	NN
hvd.rsl868	836	8	is	be	VBZ
hvd.rsl868	836	9	to	to	TO
hvd.rsl868	836	10	cook	cook	VB
hvd.rsl868	836	11	one	one	CD
hvd.rsl868	836	12	cupful	cupful	NN
hvd.rsl868	836	13	of	of	IN
hvd.rsl868	836	14	raisins	raisin	NNS
hvd.rsl868	836	15	in	in	IN
hvd.rsl868	836	16	one	one	CD
hvd.rsl868	836	17	cupful	cupful	NN
hvd.rsl868	836	18	of	of	IN
hvd.rsl868	836	19	water	water	NN
hvd.rsl868	836	20	until	until	IN
hvd.rsl868	836	21	they	-PRON-	PRP
hvd.rsl868	836	22	are	be	VBP
hvd.rsl868	836	23	softened	soften	VBN
hvd.rsl868	836	24	,	,	,
hvd.rsl868	836	25	add	add	VB
hvd.rsl868	836	26	the	the	DT
hvd.rsl868	836	27	grated	grate	VBN
hvd.rsl868	836	28	rind	rind	NN
hvd.rsl868	836	29	and	and	CC
hvd.rsl868	836	30	juice	juice	NN
hvd.rsl868	836	31	of	of	IN
hvd.rsl868	836	32	one	one	CD
hvd.rsl868	836	33	lemon	lemon	NN
hvd.rsl868	836	34	,	,	,
hvd.rsl868	836	35	half	half	PDT
hvd.rsl868	836	36	a	a	DT
hvd.rsl868	836	37	cupful	cupful	NN
hvd.rsl868	836	38	of	of	IN
hvd.rsl868	836	39	sugar	sugar	NN
hvd.rsl868	836	40	,	,	,
hvd.rsl868	836	41	a	a	DT
hvd.rsl868	836	42	sifting	sifting	NN
hvd.rsl868	836	43	of	of	IN
hvd.rsl868	836	44	cinnamon	cinnamon	NN
hvd.rsl868	836	45	and	and	CC
hvd.rsl868	836	46	sufficient	sufficient	JJ
hvd.rsl868	836	47	powdered	powder	VBN
hvd.rsl868	836	48	cracker	cracker	NN
hvd.rsl868	836	49	crumbs	crumb	NNS
hvd.rsl868	836	50	to	to	TO
hvd.rsl868	836	51	thicken	thicken	VB
hvd.rsl868	836	52	.	.	.
hvd.rsl868	837	1	Bake	bake	VB
hvd.rsl868	837	2	in	in	RP
hvd.rsl868	837	3	two	two	CD
hvd.rsl868	837	4	crusts	crust	NNS
hvd.rsl868	837	5	.	.	.
hvd.rsl868	838	1	Raisin	Raisin	NNP
hvd.rsl868	838	2	Turnovers.—One	Turnovers.—One	NNP
hvd.rsl868	838	3	cupful	cupful	NN
hvd.rsl868	838	4	of	of	IN
hvd.rsl868	838	5	seeded	seeded	JJ
hvd.rsl868	838	6	raisins	raisin	NNS
hvd.rsl868	838	7	,	,	,
hvd.rsl868	838	8	the	the	DT
hvd.rsl868	838	9	rind	rind	NN
hvd.rsl868	838	10	of	of	IN
hvd.rsl868	838	11	a	a	DT
hvd.rsl868	838	12	lemon	lemon	NN
hvd.rsl868	838	13	,	,	,
hvd.rsl868	838	14	or	or	CC
hvd.rsl868	838	15	a	a	DT
hvd.rsl868	838	16	few	few	JJ
hvd.rsl868	838	17	pieces	piece	NNS
hvd.rsl868	838	18	of	of	IN
hvd.rsl868	838	19	candied	candied	JJ
hvd.rsl868	838	20	lemon	lemon	NN
hvd.rsl868	838	21	or	or	CC
hvd.rsl868	838	22	orange	orange	NN
hvd.rsl868	838	23	peel	peel	NN
hvd.rsl868	838	24	,	,	,
hvd.rsl868	838	25	and	and	CC
hvd.rsl868	838	26	a	a	DT
hvd.rsl868	838	27	small	small	JJ
hvd.rsl868	838	28	piece	piece	NN
hvd.rsl868	838	29	of	of	IN
hvd.rsl868	838	30	preserved	preserve	VBN
hvd.rsl868	838	31	citron	citron	NN
hvd.rsl868	838	32	,	,	,
hvd.rsl868	838	33	chop	chop	VB
hvd.rsl868	838	34	all	all	RB
hvd.rsl868	838	35	together	together	RB
hvd.rsl868	838	36	finely	finely	RB
hvd.rsl868	838	37	,	,	,
hvd.rsl868	838	38	stir	stir	VB
hvd.rsl868	838	39	into	into	IN
hvd.rsl868	838	40	this	this	DT
hvd.rsl868	838	41	one	one	NN
hvd.rsl868	838	42	beaten	beat	VBN
hvd.rsl868	838	43	egg	egg	NN
hvd.rsl868	838	44	,	,	,
hvd.rsl868	838	45	and	and	CC
hvd.rsl868	838	46	the	the	DT
hvd.rsl868	838	47	juice	juice	NN
hvd.rsl868	838	48	of	of	IN
hvd.rsl868	838	49	one	one	CD
hvd.rsl868	838	50	lemon	lemon	NN
hvd.rsl868	838	51	.	.	.
hvd.rsl868	839	1	Roll	roll	VB
hvd.rsl868	839	2	out	out	RP
hvd.rsl868	839	3	puff	puff	NN
hvd.rsl868	839	4	paste	paste	NN
hvd.rsl868	839	5	thinly	thinly	RB
hvd.rsl868	839	6	,	,	,
hvd.rsl868	839	7	and	and	CC
hvd.rsl868	839	8	cut	cut	VBD
hvd.rsl868	839	9	it	-PRON-	PRP
hvd.rsl868	839	10	in	in	IN
hvd.rsl868	839	11	circles	circle	NNS
hvd.rsl868	839	12	,	,	,
hvd.rsl868	839	13	lay	lie	VBD
hvd.rsl868	839	14	them	-PRON-	PRP
hvd.rsl868	839	15	on	on	IN
hvd.rsl868	839	16	a	a	DT
hvd.rsl868	839	17	plate	plate	NN
hvd.rsl868	839	18	,	,	,
hvd.rsl868	839	19	fill	fill	VB
hvd.rsl868	839	20	with	with	IN
hvd.rsl868	839	21	the	the	DT
hvd.rsl868	839	22	mixture	mixture	NN
hvd.rsl868	839	23	,	,	,
hvd.rsl868	839	24	then	then	RB
hvd.rsl868	839	25	cover	cover	VB
hvd.rsl868	839	26	and	and	CC
hvd.rsl868	839	27	press	press	VB
hvd.rsl868	839	28	the	the	DT
hvd.rsl868	839	29	edges	edge	NNS
hvd.rsl868	839	30	firmly	firmly	RB
hvd.rsl868	839	31	together	together	RB
hvd.rsl868	839	32	.	.	.
hvd.rsl868	840	1	Bake	bake	VB
hvd.rsl868	840	2	the	the	DT
hvd.rsl868	840	3	same	same	JJ
hvd.rsl868	840	4	length	length	NN
hvd.rsl868	840	5	of	of	IN
hvd.rsl868	840	6	time	time	NN
hvd.rsl868	840	7	as	as	IN
hvd.rsl868	840	8	you	-PRON-	PRP
hvd.rsl868	840	9	would	would	MD
hvd.rsl868	840	10	a	a	DT
hvd.rsl868	840	11	pie	pie	NN
hvd.rsl868	840	12	.	.	.
hvd.rsl868	841	1	Raspberry	raspberry	NN
hvd.rsl868	841	2	Cream	Cream	NNP
hvd.rsl868	841	3	Tart.—Line	Tart.—Line	NNP
hvd.rsl868	841	4	a	a	DT
hvd.rsl868	841	5	pie	pie	NN
hvd.rsl868	841	6	plate	plate	NN
hvd.rsl868	841	7	with	with	IN
hvd.rsl868	841	8	good	good	JJ
hvd.rsl868	841	9	paste	paste	NN
hvd.rsl868	841	10	,	,	,
hvd.rsl868	841	11	and	and	CC
hvd.rsl868	841	12	fill	fill	VB
hvd.rsl868	841	13	with	with	IN
hvd.rsl868	841	14	red	red	JJ
hvd.rsl868	841	15	raspberries	raspberry	NNS
hvd.rsl868	841	16	,	,	,
hvd.rsl868	841	17	sweetened	sweeten	VBN
hvd.rsl868	841	18	with	with	IN
hvd.rsl868	841	19	powdered	powdered	JJ
hvd.rsl868	841	20	sugar	sugar	NN
hvd.rsl868	841	21	.	.	.
hvd.rsl868	842	1	Cover	cover	VB
hvd.rsl868	842	2	with	with	IN
hvd.rsl868	842	3	paste	paste	NN
hvd.rsl868	842	4	,	,	,
hvd.rsl868	842	5	but	but	CC
hvd.rsl868	842	6	do	do	VBP
hvd.rsl868	842	7	not	not	RB
hvd.rsl868	842	8	pinch	pinch	VB
hvd.rsl868	842	9	it	-PRON-	PRP
hvd.rsl868	842	10	down	down	RP
hvd.rsl868	842	11	at	at	IN
hvd.rsl868	842	12	the	the	DT
hvd.rsl868	842	13	edges	edge	NNS
hvd.rsl868	842	14	.	.	.
hvd.rsl868	843	1	When	when	WRB
hvd.rsl868	843	2	it	-PRON-	PRP
hvd.rsl868	843	3	is	be	VBZ
hvd.rsl868	843	4	done	do	VBN
hvd.rsl868	843	5	,	,	,
hvd.rsl868	843	6	lift	lift	VB
hvd.rsl868	843	7	the	the	DT
hvd.rsl868	843	8	top	top	JJ
hvd.rsl868	843	9	crust	crust	NN
hvd.rsl868	843	10	,	,	,
hvd.rsl868	843	11	which	which	WDT
hvd.rsl868	843	12	is	be	VBZ
hvd.rsl868	843	13	thicker	thick	JJR
hvd.rsl868	843	14	than	than	IN
hvd.rsl868	843	15	usual	usual	JJ
hvd.rsl868	843	16	,	,	,
hvd.rsl868	843	17	and	and	CC
hvd.rsl868	843	18	pour	pour	VB
hvd.rsl868	843	19	upon	upon	IN
hvd.rsl868	843	20	the	the	DT
hvd.rsl868	843	21	fruit	fruit	NN
hvd.rsl868	843	22	a	a	DT
hvd.rsl868	843	23	cream	cream	NN
hvd.rsl868	843	24	made	make	VBN
hvd.rsl868	843	25	as	as	IN
hvd.rsl868	843	26	follows	follow	VBZ
hvd.rsl868	843	27	:	:	:
hvd.rsl868	843	28	One	one	CD
hvd.rsl868	843	29	small	small	JJ
hvd.rsl868	843	30	cup	cup	NN
hvd.rsl868	843	31	of	of	IN
hvd.rsl868	843	32	rich	rich	JJ
hvd.rsl868	843	33	milk	milk	NN
hvd.rsl868	843	34	,	,	,
hvd.rsl868	843	35	heated	heat	VBN
hvd.rsl868	843	36	to	to	IN
hvd.rsl868	843	37	boiling	boiling	NN
hvd.rsl868	843	38	point	point	NN
hvd.rsl868	843	39	;	;	:
hvd.rsl868	843	40	whites	white	NNS
hvd.rsl868	843	41	of	of	IN
hvd.rsl868	843	42	two	two	CD
hvd.rsl868	843	43	eggs	egg	NNS
hvd.rsl868	843	44	beaten	beat	VBD
hvd.rsl868	843	45	light	light	NN
hvd.rsl868	843	46	and	and	CC
hvd.rsl868	843	47	stirred	stir	VBD
hvd.rsl868	843	48	into	into	IN
hvd.rsl868	843	49	the	the	DT
hvd.rsl868	843	50	boiling	boiling	NN
hvd.rsl868	843	51	milk	milk	NN
hvd.rsl868	843	52	;	;	:
hvd.rsl868	843	53	one	one	CD
hvd.rsl868	843	54	tablespoonful	tablespoonful	NN
hvd.rsl868	843	55	of	of	IN
hvd.rsl868	843	56	white	white	JJ
hvd.rsl868	843	57	sugar	sugar	NN
hvd.rsl868	843	58	;	;	:
hvd.rsl868	843	59	one	one	CD
hvd.rsl868	843	60	-	-	HYPH
hvd.rsl868	843	61	half	half	NN
hvd.rsl868	843	62	teaspoonful	teaspoonful	NN
hvd.rsl868	843	63	of	of	IN
hvd.rsl868	843	64	cornstarch	cornstarch	NN
hvd.rsl868	843	65	wetted	wet	VBN
hvd.rsl868	843	66	with	with	IN
hvd.rsl868	843	67	cold	cold	JJ
hvd.rsl868	843	68	milk	milk	NN
hvd.rsl868	843	69	.	.	.
hvd.rsl868	844	1	Boil	Boil	NNP
hvd.rsl868	844	2	three	three	CD
hvd.rsl868	844	3	minutes	minute	NNS
hvd.rsl868	844	4	,	,	,
hvd.rsl868	844	5	then	then	RB
hvd.rsl868	844	6	let	let	VB
hvd.rsl868	844	7	the	the	DT
hvd.rsl868	844	8	cream	cream	NN
hvd.rsl868	844	9	get	get	VB
hvd.rsl868	844	10	perfectly	perfectly	RB
hvd.rsl868	844	11	cold	cold	JJ
hvd.rsl868	844	12	.	.	.
hvd.rsl868	845	1	Remove	remove	VB
hvd.rsl868	845	2	the	the	DT
hvd.rsl868	845	3	top	top	JJ
hvd.rsl868	845	4	crust	crust	NN
hvd.rsl868	845	5	,	,	,
hvd.rsl868	845	6	pour	pour	VB
hvd.rsl868	845	7	the	the	DT
hvd.rsl868	845	8	cream	cream	NN
hvd.rsl868	845	9	over	over	IN
hvd.rsl868	845	10	the	the	DT
hvd.rsl868	845	11	fruit	fruit	NN
hvd.rsl868	845	12	,	,	,
hvd.rsl868	845	13	replace	replace	VB
hvd.rsl868	845	14	the	the	DT
hvd.rsl868	845	15	crust	crust	NN
hvd.rsl868	845	16	,	,	,
hvd.rsl868	845	17	and	and	CC
hvd.rsl868	845	18	set	set	VBD
hvd.rsl868	845	19	the	the	DT
hvd.rsl868	845	20	pie	pie	NN
hvd.rsl868	845	21	away	away	RB
hvd.rsl868	845	22	to	to	TO
hvd.rsl868	845	23	cool	cool	VB
hvd.rsl868	845	24	.	.	.
hvd.rsl868	846	1	This	this	DT
hvd.rsl868	846	2	recipe	recipe	NN
hvd.rsl868	846	3	is	be	VBZ
hvd.rsl868	846	4	given	give	VBN
hvd.rsl868	846	5	by	by	IN
hvd.rsl868	846	6	Marion	Marion	NNP
hvd.rsl868	846	7	Harland	Harland	NNP
hvd.rsl868	846	8	;	;	:
hvd.rsl868	846	9	our	-PRON-	PRP$
hvd.rsl868	846	10	home	home	NN
hvd.rsl868	846	11	recipe	recipe	NN
hvd.rsl868	846	12	for	for	IN
hvd.rsl868	846	13	fruit	fruit	NN
hvd.rsl868	846	14	cream	cream	NN
hvd.rsl868	846	15	pic	pic	NN
hvd.rsl868	846	16	calls	call	VBZ
hvd.rsl868	846	17	for	for	IN
hvd.rsl868	846	18	a	a	DT
hvd.rsl868	846	19	simple	simple	JJ
hvd.rsl868	846	20	custard	custard	NN
hvd.rsl868	846	21	,	,	,
hvd.rsl868	846	22	using	use	VBG
hvd.rsl868	846	23	both	both	CC
hvd.rsl868	846	24	white	white	JJ
hvd.rsl868	846	25	and	and	CC
hvd.rsl868	846	26	yolk	yolk	NN
hvd.rsl868	846	27	of	of	IN
hvd.rsl868	846	28	one	one	CD
hvd.rsl868	846	29	egg	egg	NN
hvd.rsl868	846	30	,	,	,
hvd.rsl868	846	31	which	which	WDT
hvd.rsl868	846	32	is	be	VBZ
hvd.rsl868	846	33	poured'over	poured'over	IN
hvd.rsl868	846	34	the	the	DT
hvd.rsl868	846	35	fruit	fruit	NN
hvd.rsl868	846	36	as	as	IN
hvd.rsl868	846	37	above	above	RB
hvd.rsl868	846	38	.	.	.
hvd.rsl868	847	1	Strawberry	strawberry	JJ
hvd.rsl868	847	2	cream	cream	NN
hvd.rsl868	847	3	pie	pie	NN
hvd.rsl868	847	4	is	be	VBZ
hvd.rsl868	847	5	made	make	VBN
hvd.rsl868	847	6	in	in	IN
hvd.rsl868	847	7	the	the	DT
hvd.rsl868	847	8	same	same	JJ
hvd.rsl868	847	9	way	way	NN
hvd.rsl868	847	10	.	.	.
hvd.rsl868	848	1	Rhubarb	rhubarb	NN
hvd.rsl868	848	2	Pie.—Cut	Pie.—Cut	NNS
hvd.rsl868	848	3	in	in	IN
hvd.rsl868	848	4	rather	rather	RB
hvd.rsl868	848	5	coarse	coarse	JJ
hvd.rsl868	848	6	pieces	piece	NNS
hvd.rsl868	848	7	enough	enough	JJ
hvd.rsl868	848	8	rhubarb	rhubarb	NN
hvd.rsl868	848	9	to	to	TO
hvd.rsl868	848	10	fill	fill	VB
hvd.rsl868	848	11	a	a	DT
hvd.rsl868	848	12	large	large	JJ
hvd.rsl868	848	13	cup	cup	NN
hvd.rsl868	848	14	.	.	.
hvd.rsl868	849	1	Beat	beat	VB
hvd.rsl868	849	2	one	one	CD
hvd.rsl868	849	3	egg	egg	NN
hvd.rsl868	849	4	thoroughly	thoroughly	RB
hvd.rsl868	849	5	,	,	,
hvd.rsl868	849	6	adding	add	VBG
hvd.rsl868	849	7	a	a	DT
hvd.rsl868	849	8	good	good	JJ
hvd.rsl868	849	9	pinch	pinch	NN
hvd.rsl868	849	10	of	of	IN
hvd.rsl868	849	11	salt	salt	NN
hvd.rsl868	849	12	,	,	,
hvd.rsl868	849	13	add	add	VB
hvd.rsl868	849	14	the	the	DT
hvd.rsl868	849	15	rhubarb	rhubarb	NN
hvd.rsl868	849	16	,	,	,
hvd.rsl868	849	17	one	one	CD
hvd.rsl868	849	18	cup	cup	NN
hvd.rsl868	849	19	of	of	IN
hvd.rsl868	849	20	sugar	sugar	NN
hvd.rsl868	849	21	and	and	CC
hvd.rsl868	849	22	two	two	CD
hvd.rsl868	849	23	soda	soda	NN
hvd.rsl868	849	24	crackers	cracker	NNS
hvd.rsl868	849	25	rolled	roll	VBD
hvd.rsl868	849	26	fine	fine	RB
hvd.rsl868	849	27	.	.	.
hvd.rsl868	850	1	Mix	mix	VB
hvd.rsl868	850	2	thoroughly	thoroughly	RB
hvd.rsl868	850	3	,	,	,
hvd.rsl868	850	4	then	then	RB
hvd.rsl868	850	5	turn	turn	VB
hvd.rsl868	850	6	into	into	IN
hvd.rsl868	850	7	a	a	DT
hvd.rsl868	850	8	pie	pie	NN
hvd.rsl868	850	9	tin	tin	NN
hvd.rsl868	850	10	lined	line	VBN
hvd.rsl868	850	11	with	with	IN
hvd.rsl868	850	12	pastry	pastry	NN
hvd.rsl868	850	13	.	.	.
hvd.rsl868	851	1	Put	put	VB
hvd.rsl868	851	2	a	a	DT
hvd.rsl868	851	3	few	few	JJ
hvd.rsl868	851	4	bits	bit	NNS
hvd.rsl868	851	5	of	of	IN
hvd.rsl868	851	6	butter	butter	NN
hvd.rsl868	851	7	over	over	IN
hvd.rsl868	851	8	it	-PRON-	PRP
hvd.rsl868	851	9	here	here	RB
hvd.rsl868	851	10	and	and	CC
hvd.rsl868	851	11	there	there	RB
hvd.rsl868	851	12	,	,	,
hvd.rsl868	851	13	add	add	VB
hvd.rsl868	851	14	a	a	DT
hvd.rsl868	851	15	grating	grating	NN
hvd.rsl868	851	16	of	of	IN
hvd.rsl868	851	17	nutmeg	nutmeg	NN
hvd.rsl868	851	18	,	,	,
hvd.rsl868	851	19	and	and	CC
hvd.rsl868	851	20	bake	bake	VB
hvd.rsl868	851	21	as	as	IN
hvd.rsl868	851	22	a	a	DT
hvd.rsl868	851	23	50	50	CD
hvd.rsl868	851	24	THE	the	DT
hvd.rsl868	851	25	RURAL	rural	JJ
hvd.rsl868	851	26	COOK	COOK	NNP
hvd.rsl868	851	27	BOOK	book	NN
hvd.rsl868	851	28	.	.	.
hvd.rsl868	852	1	tart	tart	JJ
hvd.rsl868	852	2	pie	pie	NN
hvd.rsl868	852	3	,	,	,
hvd.rsl868	852	4	bands	band	NNS
hvd.rsl868	852	5	of	of	IN
hvd.rsl868	852	6	pastry	pastry	NN
hvd.rsl868	852	7	laid	lay	VBN
hvd.rsl868	852	8	over	over	IN
hvd.rsl868	852	9	the	the	DT
hvd.rsl868	852	10	top	top	NN
hvd.rsl868	852	11	before	before	IN
hvd.rsl868	852	12	baking	baking	NN
hvd.rsl868	852	13	.	.	.
hvd.rsl868	853	1	This	this	DT
hvd.rsl868	853	2	quantity	quantity	NN
hvd.rsl868	853	3	makes	make	VBZ
hvd.rsl868	853	4	one	one	CD
hvd.rsl868	853	5	pie	pie	NN
hvd.rsl868	853	6	—	—	:
hvd.rsl868	853	7	a	a	DT
hvd.rsl868	853	8	small	small	JJ
hvd.rsl868	853	9	deep	deep	JJ
hvd.rsl868	853	10	one	one	NN
hvd.rsl868	853	11	,	,	,
hvd.rsl868	853	12	or	or	CC
hvd.rsl868	853	13	a	a	DT
hvd.rsl868	853	14	thin	thin	JJ
hvd.rsl868	853	15	large	large	JJ
hvd.rsl868	853	16	one	one	NN
hvd.rsl868	853	17	.	.	.
hvd.rsl868	854	1	Rhubarb	Rhubarb	NNP
hvd.rsl868	854	2	Cream	Cream	NNP
hvd.rsl868	854	3	Pie.—One	Pie.—One	NNP
hvd.rsl868	854	4	cupful	cupful	NN
hvd.rsl868	854	5	of	of	IN
hvd.rsl868	854	6	rhubarb	rhubarb	NN
hvd.rsl868	854	7	chopped	chop	VBN
hvd.rsl868	854	8	fine	fine	JJ
hvd.rsl868	854	9	or	or	CC
hvd.rsl868	854	10	grated	grated	JJ
hvd.rsl868	854	11	,	,	,
hvd.rsl868	854	12	one	one	CD
hvd.rsl868	854	13	cupful	cupful	NN
hvd.rsl868	854	14	of	of	IN
hvd.rsl868	854	15	sugar	sugar	NN
hvd.rsl868	854	16	,	,	,
hvd.rsl868	854	17	a	a	DT
hvd.rsl868	854	18	pinch	pinch	NN
hvd.rsl868	854	19	of	of	IN
hvd.rsl868	854	20	salt	salt	NN
hvd.rsl868	854	21	,	,	,
hvd.rsl868	854	22	a	a	DT
hvd.rsl868	854	23	grating	grating	NN
hvd.rsl868	854	24	of	of	IN
hvd.rsl868	854	25	nutmeg	nutmeg	NN
hvd.rsl868	854	26	or	or	CC
hvd.rsl868	854	27	lemon	lemon	NN
hvd.rsl868	854	28	peel	peel	NN
hvd.rsl868	854	29	.	.	.
hvd.rsl868	855	1	Moisten	moisten	VB
hvd.rsl868	855	2	a	a	DT
hvd.rsl868	855	3	tablespoonful	tablespoonful	NN
hvd.rsl868	855	4	of	of	IN
hvd.rsl868	855	5	cornstarch	cornstarch	NN
hvd.rsl868	855	6	with	with	IN
hvd.rsl868	855	7	a	a	DT
hvd.rsl868	855	8	tablespoonful	tablespoonful	NN
hvd.rsl868	855	9	of	of	IN
hvd.rsl868	855	10	cold	cold	JJ
hvd.rsl868	855	11	water	water	NN
hvd.rsl868	855	12	;	;	:
hvd.rsl868	855	13	then	then	RB
hvd.rsl868	855	14	fill	fill	VB
hvd.rsl868	855	15	the	the	DT
hvd.rsl868	855	16	cup	cup	NN
hvd.rsl868	855	17	up	up	RP
hvd.rsl868	855	18	with	with	IN
hvd.rsl868	855	19	boiling	boil	VBG
hvd.rsl868	855	20	water	water	NN
hvd.rsl868	855	21	,	,	,
hvd.rsl868	855	22	stirring	stir	VBG
hvd.rsl868	855	23	until	until	IN
hvd.rsl868	855	24	clear	clear	JJ
hvd.rsl868	855	25	.	.	.
hvd.rsl868	856	1	Beat	beat	VB
hvd.rsl868	856	2	the	the	DT
hvd.rsl868	856	3	yolks	yolk	NNS
hvd.rsl868	856	4	of	of	IN
hvd.rsl868	856	5	three	three	CD
hvd.rsl868	856	6	eggs	egg	NNS
hvd.rsl868	856	7	until	until	IN
hvd.rsl868	856	8	light	light	NN
hvd.rsl868	856	9	,	,	,
hvd.rsl868	856	10	and	and	CC
hvd.rsl868	856	11	add	add	VB
hvd.rsl868	856	12	them	-PRON-	PRP
hvd.rsl868	856	13	with	with	IN
hvd.rsl868	856	14	the	the	DT
hvd.rsl868	856	15	cornstarch	cornstarch	NN
hvd.rsl868	856	16	to	to	IN
hvd.rsl868	856	17	the	the	DT
hvd.rsl868	856	18	other	other	JJ
hvd.rsl868	856	19	materials	material	NNS
hvd.rsl868	856	20	.	.	.
hvd.rsl868	857	1	Line	line	VB
hvd.rsl868	857	2	a	a	DT
hvd.rsl868	857	3	pie	pie	NN
hvd.rsl868	857	4	plate	plate	NN
hvd.rsl868	857	5	with	with	IN
hvd.rsl868	857	6	good	good	JJ
hvd.rsl868	857	7	light	light	JJ
hvd.rsl868	857	8	paste	paste	NN
hvd.rsl868	857	9	,	,	,
hvd.rsl868	857	10	fill	fill	VB
hvd.rsl868	857	11	with	with	IN
hvd.rsl868	857	12	the	the	DT
hvd.rsl868	857	13	mixture	mixture	NN
hvd.rsl868	857	14	and	and	CC
hvd.rsl868	857	15	bake	bake	VB
hvd.rsl868	857	16	in	in	RP
hvd.rsl868	857	17	a	a	DT
hvd.rsl868	857	18	moderately	moderately	RB
hvd.rsl868	857	19	hot	hot	JJ
hvd.rsl868	857	20	oven	oven	NN
hvd.rsl868	857	21	until	until	IN
hvd.rsl868	857	22	custard	custard	NN
hvd.rsl868	857	23	is	be	VBZ
hvd.rsl868	857	24	set	set	VBN
hvd.rsl868	857	25	.	.	.
hvd.rsl868	858	1	When	when	WRB
hvd.rsl868	858	2	done	do	VBN
hvd.rsl868	858	3	and	and	CC
hvd.rsl868	858	4	cooled	cool	VBN
hvd.rsl868	858	5	,	,	,
hvd.rsl868	858	6	cover	cover	VBP
hvd.rsl868	858	7	with	with	IN
hvd.rsl868	858	8	a	a	DT
hvd.rsl868	858	9	meringue	meringue	NN
hvd.rsl868	858	10	made	make	VBN
hvd.rsl868	858	11	with	with	IN
hvd.rsl868	858	12	the	the	DT
hvd.rsl868	858	13	whites	white	NNS
hvd.rsl868	858	14	of	of	IN
hvd.rsl868	858	15	the	the	DT
hvd.rsl868	858	16	eggs	egg	NNS
hvd.rsl868	858	17	and	and	CC
hvd.rsl868	858	18	half	half	PDT
hvd.rsl868	858	19	a	a	DT
hvd.rsl868	858	20	cupful	cupful	NN
hvd.rsl868	858	21	of	of	IN
hvd.rsl868	858	22	confectioner	confectioner	NN
hvd.rsl868	858	23	's	's	POS
hvd.rsl868	858	24	sugar	sugar	NN
hvd.rsl868	858	25	.	.	.
hvd.rsl868	859	1	Brown	Brown	NNP
hvd.rsl868	859	2	delicately	delicately	RB
hvd.rsl868	859	3	in	in	IN
hvd.rsl868	859	4	the	the	DT
hvd.rsl868	859	5	oven	oven	NN
hvd.rsl868	859	6	.	.	.
hvd.rsl868	860	1	Fresh	fresh	JJ
hvd.rsl868	860	2	Strawberry	Strawberry	NNP
hvd.rsl868	860	3	Pie.—Bake	Pie.—Bake	NNP
hvd.rsl868	860	4	an	an	DT
hvd.rsl868	860	5	empty	empty	JJ
hvd.rsl868	860	6	bottom	bottom	NN
hvd.rsl868	860	7	crust	crust	NN
hvd.rsl868	860	8	,	,	,
hvd.rsl868	860	9	making	make	VBG
hvd.rsl868	860	10	it	-PRON-	PRP
hvd.rsl868	860	11	extra	extra	JJ
hvd.rsl868	860	12	nice	nice	JJ
hvd.rsl868	860	13	;	;	:
hvd.rsl868	860	14	prick	prick	VB
hvd.rsl868	860	15	holes	hole	NNS
hvd.rsl868	860	16	all	all	RB
hvd.rsl868	860	17	over	over	IN
hvd.rsl868	860	18	the	the	DT
hvd.rsl868	860	19	bottom	bottom	NN
hvd.rsl868	860	20	and	and	CC
hvd.rsl868	860	21	sides	side	NNS
hvd.rsl868	860	22	,	,	,
hvd.rsl868	860	23	to	to	TO
hvd.rsl868	860	24	prevent	prevent	VB
hvd.rsl868	860	25	its	-PRON-	PRP$
hvd.rsl868	860	26	getting	get	VBG
hvd.rsl868	860	27	out	out	IN
hvd.rsl868	860	28	of	of	IN
hvd.rsl868	860	29	shape	shape	NN
hvd.rsl868	860	30	.	.	.
hvd.rsl868	861	1	As	as	RB
hvd.rsl868	861	2	soon	soon	RB
hvd.rsl868	861	3	as	as	IN
hvd.rsl868	861	4	baked	bake	VBN
hvd.rsl868	861	5	sprinkle	sprinkle	VBP
hvd.rsl868	861	6	the	the	DT
hvd.rsl868	861	7	inside	inside	NN
hvd.rsl868	861	8	with	with	IN
hvd.rsl868	861	9	sugar	sugar	NN
hvd.rsl868	861	10	and	and	CC
hvd.rsl868	861	11	fill	fill	VB
hvd.rsl868	861	12	with	with	IN
hvd.rsl868	861	13	ripe	ripe	JJ
hvd.rsl868	861	14	berries	berry	NNS
hvd.rsl868	861	15	;	;	:
hvd.rsl868	861	16	also	also	RB
hvd.rsl868	861	17	well	well	RB
hvd.rsl868	861	18	dredge	dredge	VB
hvd.rsl868	861	19	with	with	IN
hvd.rsl868	861	20	sugar.-	sugar.-	NNP
hvd.rsl868	861	21	Cover	Cover	NNP
hvd.rsl868	861	22	with	with	IN
hvd.rsl868	861	23	sweetened	sweeten	VBN
hvd.rsl868	861	24	whipped	whip	VBN
hvd.rsl868	861	25	cream	cream	NN
hvd.rsl868	861	26	and	and	CC
hvd.rsl868	861	27	then	then	RB
hvd.rsl868	861	28	cover	cover	VB
hvd.rsl868	861	29	all	all	DT
hvd.rsl868	861	30	with	with	IN
hvd.rsl868	861	31	a	a	DT
hvd.rsl868	861	32	meringue	meringue	NN
hvd.rsl868	861	33	of	of	IN
hvd.rsl868	861	34	the	the	DT
hvd.rsl868	861	35	frothed	froth	VBN
hvd.rsl868	861	36	whites	white	NNS
hvd.rsl868	861	37	of	of	IN
hvd.rsl868	861	38	two	two	CD
hvd.rsl868	861	39	eggs	egg	NNS
hvd.rsl868	861	40	mixed	mix	VBN
hvd.rsl868	861	41	with	with	IN
hvd.rsl868	861	42	two	two	CD
hvd.rsl868	861	43	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	861	44	of	of	IN
hvd.rsl868	861	45	sugar	sugar	NN
hvd.rsl868	861	46	and	and	CC
hvd.rsl868	861	47	a	a	DT
hvd.rsl868	861	48	dash	dash	NN
hvd.rsl868	861	49	of	of	IN
hvd.rsl868	861	50	lemon	lemon	NN
hvd.rsl868	861	51	juice	juice	NN
hvd.rsl868	861	52	.	.	.
hvd.rsl868	862	1	Invert	invert	VB
hvd.rsl868	862	2	a	a	DT
hvd.rsl868	862	3	plate	plate	NN
hvd.rsl868	862	4	in	in	IN
hvd.rsl868	862	5	the	the	DT
hvd.rsl868	862	6	oven	oven	NN
hvd.rsl868	862	7	and	and	CC
hvd.rsl868	862	8	place	place	VB
hvd.rsl868	862	9	the	the	DT
hvd.rsl868	862	10	pie	pie	NN
hvd.rsl868	862	11	plate	plate	NN
hvd.rsl868	862	12	on	on	IN
hvd.rsl868	862	13	top	top	NN
hvd.rsl868	862	14	of	of	IN
hvd.rsl868	862	15	it	-PRON-	PRP
hvd.rsl868	862	16	and	and	CC
hvd.rsl868	862	17	brown	brown	NNP
hvd.rsl868	862	18	.	.	.
hvd.rsl868	863	1	If	if	IN
hvd.rsl868	863	2	the	the	DT
hvd.rsl868	863	3	work	work	NN
hvd.rsl868	863	4	is	be	VBZ
hvd.rsl868	863	5	very	very	RB
hvd.rsl868	863	6	carefully	carefully	RB
hvd.rsl868	863	7	done	do	VBN
hvd.rsl868	863	8	the	the	DT
hvd.rsl868	863	9	berries	berry	NNS
hvd.rsl868	863	10	will	will	MD
hvd.rsl868	863	11	not	not	RB
hvd.rsl868	863	12	be	be	VB
hvd.rsl868	863	13	even	even	RB
hvd.rsl868	863	14	heated	heat	VBN
hvd.rsl868	863	15	,	,	,
hvd.rsl868	863	16	and	and	CC
hvd.rsl868	863	17	the	the	DT
hvd.rsl868	863	18	result	result	NN
hvd.rsl868	863	19	will	will	MD
hvd.rsl868	863	20	be	be	VB
hvd.rsl868	863	21	delicious	delicious	JJ
hvd.rsl868	863	22	.	.	.
hvd.rsl868	864	1	The	the	DT
hvd.rsl868	864	2	pie	pie	NN
hvd.rsl868	864	3	should	should	MD
hvd.rsl868	864	4	be	be	VB
hvd.rsl868	864	5	thoroughly	thoroughly	RB
hvd.rsl868	864	6	chilled	chill	VBN
hvd.rsl868	864	7	before	before	IN
hvd.rsl868	864	8	serving	serve	VBG
hvd.rsl868	864	9	.	.	.
hvd.rsl868	865	1	Strawberry	Strawberry	NNP
hvd.rsl868	865	2	Pie	Pie	NNP
hvd.rsl868	865	3	No	no	NN
hvd.rsl868	865	4	.	.	.
hvd.rsl868	866	1	2.—Line	2.—Line	NNP
hvd.rsl868	866	2	a	a	DT
hvd.rsl868	866	3	pie	pie	NN
hvd.rsl868	866	4	tin	tin	NN
hvd.rsl868	866	5	with	with	IN
hvd.rsl868	866	6	rich	rich	JJ
hvd.rsl868	866	7	crust	crust	NN
hvd.rsl868	866	8	shortened	shorten	VBN
hvd.rsl868	866	9	with	with	IN
hvd.rsl868	866	10	butter	butter	NN
hvd.rsl868	866	11	,	,	,
hvd.rsl868	866	12	no	no	DT
hvd.rsl868	866	13	baking	baking	NN
hvd.rsl868	866	14	powder	powder	NN
hvd.rsl868	866	15	being	be	VBG
hvd.rsl868	866	16	used	use	VBN
hvd.rsl868	866	17	.	.	.
hvd.rsl868	867	1	Let	let	VB
hvd.rsl868	867	2	it	-PRON-	PRP
hvd.rsl868	867	3	cool	cool	VB
hvd.rsl868	867	4	,	,	,
hvd.rsl868	867	5	then	then	RB
hvd.rsl868	867	6	fill	fill	VB
hvd.rsl868	867	7	with	with	IN
hvd.rsl868	867	8	fresh	fresh	JJ
hvd.rsl868	867	9	strawberries	strawberry	NNS
hvd.rsl868	867	10	,	,	,
hvd.rsl868	867	11	hulled	hull	VBN
hvd.rsl868	867	12	and	and	CC
hvd.rsl868	867	13	washed	wash	VBN
hvd.rsl868	867	14	,	,	,
hvd.rsl868	867	15	and	and	CC
hvd.rsl868	867	16	mixed	mix	VBN
hvd.rsl868	867	17	With	with	IN
hvd.rsl868	867	18	sugar	sugar	NN
hvd.rsl868	867	19	.	.	.
hvd.rsl868	868	1	Cover	cover	VB
hvd.rsl868	868	2	with	with	IN
hvd.rsl868	868	3	whipped	whip	VBN
hvd.rsl868	868	4	cream	cream	NN
hvd.rsl868	868	5	and	and	CC
hvd.rsl868	868	6	serve	serve	VB
hvd.rsl868	868	7	.	.	.
hvd.rsl868	869	1	Strawberry	Strawberry	NNP
hvd.rsl868	869	2	Pie	Pie	NNP
hvd.rsl868	869	3	No	no	NN
hvd.rsl868	869	4	.	.	.
hvd.rsl868	870	1	3.—Line	3.—line	LS
hvd.rsl868	870	2	a	a	DT
hvd.rsl868	870	3	pie	pie	NN
hvd.rsl868	870	4	plate	plate	NN
hvd.rsl868	870	5	with	with	IN
hvd.rsl868	870	6	good	good	JJ
hvd.rsl868	870	7	short	short	JJ
hvd.rsl868	870	8	crust	crust	NN
hvd.rsl868	870	9	,	,	,
hvd.rsl868	870	10	fill	fill	VB
hvd.rsl868	870	11	with	with	IN
hvd.rsl868	870	12	ripe	ripe	JJ
hvd.rsl868	870	13	whole	whole	NN
hvd.rsl868	870	14	"	"	``
hvd.rsl868	870	15	berries	berry	NNS
hvd.rsl868	870	16	,	,	,
hvd.rsl868	870	17	liberally	liberally	RB
hvd.rsl868	870	18	sugared	sugar	VBN
hvd.rsl868	870	19	,	,	,
hvd.rsl868	870	20	and	and	CC
hvd.rsl868	870	21	then	then	RB
hvd.rsl868	870	22	cover	cover	VB
hvd.rsl868	870	23	with	with	IN
hvd.rsl868	870	24	a	a	DT
hvd.rsl868	870	25	lattice	lattice	NN
hvd.rsl868	870	26	formed	form	VBN
hvd.rsl868	870	27	of	of	IN
hvd.rsl868	870	28	criss	criss	NNP
hvd.rsl868	870	29	-	-	HYPH
hvd.rsl868	870	30	cross	cross	JJ
hvd.rsl868	870	31	strips	strip	NNS
hvd.rsl868	870	32	of	of	IN
hvd.rsl868	870	33	crust	crust	NN
hvd.rsl868	870	34	.	.	.
hvd.rsl868	871	1	By	by	IN
hvd.rsl868	871	2	the	the	DT
hvd.rsl868	871	3	time	time	NN
hvd.rsl868	871	4	the	the	DT
hvd.rsl868	871	5	crust	crust	NN
hvd.rsl868	871	6	is	be	VBZ
hvd.rsl868	871	7	browned	brown	VBN
hvd.rsl868	871	8	the	the	DT
hvd.rsl868	871	9	berries	berry	NNS
hvd.rsl868	871	10	are	be	VBP
hvd.rsl868	871	11	cooked	cook	VBN
hvd.rsl868	871	12	in	in	IN
hvd.rsl868	871	13	their	-PRON-	PRP$
hvd.rsl868	871	14	own	own	JJ
hvd.rsl868	871	15	rich	rich	JJ
hvd.rsl868	871	16	juice	juice	NN
hvd.rsl868	871	17	,	,	,
hvd.rsl868	871	18	and	and	CC
hvd.rsl868	871	19	the	the	DT
hvd.rsl868	871	20	pie	pie	NN
hvd.rsl868	871	21	is	be	VBZ
hvd.rsl868	871	22	much	much	RB
hvd.rsl868	871	23	nicer	nice	JJR
hvd.rsl868	871	24	than	than	IN
hvd.rsl868	871	25	with	with	IN
hvd.rsl868	871	26	an	an	DT
hvd.rsl868	871	27	ordinary	ordinary	JJ
hvd.rsl868	871	28	double	double	JJ
hvd.rsl868	871	29	crust	crust	NN
hvd.rsl868	871	30	.	.	.
hvd.rsl868	872	1	Strawberry	Strawberry	NNP
hvd.rsl868	872	2	Cream	Cream	NNP
hvd.rsl868	872	3	Pie.—After	pie.—after	NN
hvd.rsl868	872	4	picking	pick	VBG
hvd.rsl868	872	5	over	over	IN
hvd.rsl868	872	6	the	the	DT
hvd.rsl868	872	7	berries	berry	NNS
hvd.rsl868	872	8	carefully	carefully	RB
hvd.rsl868	872	9	,	,	,
hvd.rsl868	872	10	arrange	arrange	VB
hvd.rsl868	872	11	them	-PRON-	PRP
hvd.rsl868	872	12	in	in	IN
hvd.rsl868	872	13	layers	layer	NNS
hvd.rsl868	872	14	in	in	IN
hvd.rsl868	872	15	a	a	DT
hvd.rsl868	872	16	deep	deep	JJ
hvd.rsl868	872	17	pie	pie	NN
hvd.rsl868	872	18	plate	plate	NN
hvd.rsl868	872	19	,	,	,
hvd.rsl868	872	20	sprinkling	sprinkle	VBG
hvd.rsl868	872	21	sugar	sugar	NN
hvd.rsl868	872	22	thickly	thickly	RB
hvd.rsl868	872	23	between	between	IN
hvd.rsl868	872	24	each	each	DT
hvd.rsl868	872	25	layer	layer	NN
hvd.rsl868	872	26	,	,	,
hvd.rsl868	872	27	having	have	VBG
hvd.rsl868	872	28	first	first	RB
hvd.rsl868	872	29	lined	line	VBN
hvd.rsl868	872	30	the	the	DT
hvd.rsl868	872	31	dish	dish	NN
hvd.rsl868	872	32	with	with	IN
hvd.rsl868	872	33	your	-PRON-	PRP$
hvd.rsl868	872	34	best	good	JJS
hvd.rsl868	872	35	pastry	pastry	NN
hvd.rsl868	872	36	.	.	.
hvd.rsl868	873	1	Cover	cover	VB
hvd.rsl868	873	2	with	with	IN
hvd.rsl868	873	3	a	a	DT
hvd.rsl868	873	4	crust	crust	NN
hvd.rsl868	873	5	with	with	IN
hvd.rsl868	873	6	a	a	DT
hvd.rsl868	873	7	slit	slit	NN
hvd.rsl868	873	8	in	in	IN
hvd.rsl868	873	9	the	the	DT
hvd.rsl868	873	10	top	top	NN
hvd.rsl868	873	11	and	and	CC
hvd.rsl868	873	12	bake	bake	VB
hvd.rsl868	873	13	.	.	.
hvd.rsl868	874	1	When	when	WRB
hvd.rsl868	874	2	the	the	DT
hvd.rsl868	874	3	pie	pie	NN
hvd.rsl868	874	4	is	be	VBZ
hvd.rsl868	874	5	baked	bake	VBN
hvd.rsl868	874	6	,	,	,
hvd.rsl868	874	7	pour	pour	VB
hvd.rsl868	874	8	into	into	IN
hvd.rsl868	874	9	the	the	DT
hvd.rsl868	874	10	slit	slit	NN
hvd.rsl868	874	11	in	in	IN
hvd.rsl868	874	12	the	the	DT
hvd.rsl868	874	13	top	top	NN
hvd.rsl868	874	14	of	of	IN
hvd.rsl868	874	15	.	.	.
hvd.rsl868	875	1	the	the	DT
hvd.rsl868	875	2	pie	pie	NN
hvd.rsl868	875	3	the	the	DT
hvd.rsl868	875	4	following	follow	VBG
hvd.rsl868	875	5	cream	cream	NN
hvd.rsl868	875	6	mix-	mix-	NN
hvd.rsl868	875	7	ture	ture	NN
hvd.rsl868	875	8	:	:	:
hvd.rsl868	875	9	Take	take	VB
hvd.rsl868	875	10	a	a	DT
hvd.rsl868	875	11	small	small	JJ
hvd.rsl868	875	12	cupful	cupful	NN
hvd.rsl868	875	13	of	of	IN
hvd.rsl868	875	14	rich	rich	JJ
hvd.rsl868	875	15	cream	cream	NN
hvd.rsl868	875	16	,	,	,
hvd.rsl868	875	17	heat	heat	NN
hvd.rsl868	875	18	until	until	IN
hvd.rsl868	875	19	nearly	nearly	RB
hvd.rsl868	875	20	boiling	boiling	NN
hvd.rsl868	875	21	,	,	,
hvd.rsl868	875	22	then	then	RB
hvd.rsl868	875	23	stir	stir	VB
hvd.rsl868	875	24	into	into	IN
hvd.rsl868	875	25	it	-PRON-	PRP
hvd.rsl868	875	26	the	the	DT
hvd.rsl868	875	27	whites	white	NNS
hvd.rsl868	875	28	of	of	IN
hvd.rsl868	875	29	two	two	CD
hvd.rsl868	875	30	eggs	egg	NNS
hvd.rsl868	875	31	beaten	beat	VBN
hvd.rsl868	875	32	lightly	lightly	RB
hvd.rsl868	875	33	to	to	IN
hvd.rsl868	875	34	a	a	DT
hvd.rsl868	875	35	froth	froth	NN
hvd.rsl868	875	36	,	,	,
hvd.rsl868	875	37	also	also	RB
hvd.rsl868	875	38	a	a	DT
hvd.rsl868	875	39	table-	table-	NN
hvd.rsl868	875	40	spoonful	spoonful	NN
hvd.rsl868	875	41	of	of	IN
hvd.rsl868	875	42	granulated	granulated	JJ
hvd.rsl868	875	43	or	or	CC
hvd.rsl868	875	44	powdered	powdered	JJ
hvd.rsl868	875	45	sugar	sugar	NN
hvd.rsl868	875	46	;	;	:
hvd.rsl868	875	47	boil	boil	VB
hvd.rsl868	875	48	all	all	RB
hvd.rsl868	875	49	together	together	RB
hvd.rsl868	875	50	a	a	DT
hvd.rsl868	875	51	few	few	JJ
hvd.rsl868	875	52	moments	moment	NNS
hvd.rsl868	875	53	.	.	.
hvd.rsl868	876	1	When	when	WRB
hvd.rsl868	876	2	cool	cool	JJ
hvd.rsl868	876	3	,	,	,
hvd.rsl868	876	4	pour	pour	VB
hvd.rsl868	876	5	it	-PRON-	PRP
hvd.rsl868	876	6	into	into	IN
hvd.rsl868	876	7	the	the	DT
hvd.rsl868	876	8	pie	pie	NN
hvd.rsl868	876	9	through	through	IN
hvd.rsl868	876	10	the	the	DT
hvd.rsl868	876	11	slit	slit	NN
hvd.rsl868	876	12	in	in	IN
hvd.rsl868	876	13	the	the	DT
hvd.rsl868	876	14	crust	crust	NN
hvd.rsl868	876	15	.	.	.
hvd.rsl868	877	1	Serve	serve	VB
hvd.rsl868	877	2	with	with	IN
hvd.rsl868	877	3	powdered	powdered	JJ
hvd.rsl868	877	4	sugar	sugar	NN
hvd.rsl868	877	5	sifted	sift	VBN
hvd.rsl868	877	6	on	on	IN
hvd.rsl868	877	7	top	top	NN
hvd.rsl868	877	8	.	.	.
hvd.rsl868	878	1	■	■	NFP
hvd.rsl868	878	2	CHAPTER	chapter	NN
hvd.rsl868	878	3	V.	V.	NNP
hvd.rsl868	878	4	PUDDINGS	PUDDINGS	NNP
hvd.rsl868	878	5	,	,	,
hvd.rsl868	878	6	HOT	hot	JJ
hvd.rsl868	878	7	AND	and	CC
hvd.rsl868	878	8	COLD	cold	JJ
hvd.rsl868	878	9	.	.	.
hvd.rsl868	879	1	The	the	DT
hvd.rsl868	879	2	proof	proof	NN
hvd.rsl868	879	3	of	of	IN
hvd.rsl868	879	4	the	the	DT
hvd.rsl868	879	5	pudding	pudding	NN
hvd.rsl868	879	6	is	be	VBZ
hvd.rsl868	879	7	not	not	RB
hvd.rsl868	879	8	In	in	IN
hvd.rsl868	879	9	the	the	DT
hvd.rsl868	879	10	eating	eating	NN
hvd.rsl868	879	11	.	.	.
hvd.rsl868	880	1	Never	never	RB
hvd.rsl868	880	2	mind	mind	VB
hvd.rsl868	880	3	what	what	WP
hvd.rsl868	880	4	the	the	DT
hvd.rsl868	880	5	old	old	JJ
hvd.rsl868	880	6	sayings	saying	NNS
hvd.rsl868	880	7	state	state	NN
hvd.rsl868	880	8	;	;	:
hvd.rsl868	880	9	The	the	DT
hvd.rsl868	880	10	compliment	compliment	NN
hvd.rsl868	880	11	setting	set	VBG
hvd.rsl868	880	12	the	the	DT
hvd.rsl868	880	13	cook	cook	NN
hvd.rsl868	880	14	's	's	POS
hvd.rsl868	880	15	heart	heart	NN
hvd.rsl868	880	16	a'beating	a'beate	VBG
hvd.rsl868	880	17	Is	be	VBZ
hvd.rsl868	880	18	the	the	DT
hvd.rsl868	880	19	call	call	NN
hvd.rsl868	880	20	for	for	IN
hvd.rsl868	880	21	a	a	DT
hvd.rsl868	880	22	big	big	JJ
hvd.rsl868	880	23	second	second	JJ
hvd.rsl868	880	24	plate	plate	NN
hvd.rsl868	880	25	.	.	.
hvd.rsl868	881	1	As	as	IN
hvd.rsl868	881	2	a	a	DT
hvd.rsl868	881	3	rule	rule	NN
hvd.rsl868	881	4	farm	farm	NN
hvd.rsl868	881	5	housekeepers	housekeeper	NNS
hvd.rsl868	881	6	are	be	VBP
hvd.rsl868	881	7	admirably	admirably	RB
hvd.rsl868	881	8	situated	situate	VBN
hvd.rsl868	881	9	for	for	IN
hvd.rsl868	881	10	making	make	VBG
hvd.rsl868	881	11	delicious	delicious	JJ
hvd.rsl868	881	12	puddings	pudding	NNS
hvd.rsl868	881	13	,	,	,
hvd.rsl868	881	14	many	many	JJ
hvd.rsl868	881	15	of	of	IN
hvd.rsl868	881	16	which	which	WDT
hvd.rsl868	881	17	are	be	VBP
hvd.rsl868	881	18	more	more	RBR
hvd.rsl868	881	19	wholesome	wholesome	JJ
hvd.rsl868	881	20	than	than	IN
hvd.rsl868	881	21	pastry	pastry	NN
hvd.rsl868	881	22	.	.	.
hvd.rsl868	882	1	The	the	DT
hvd.rsl868	882	2	recipes	recipe	NNS
hvd.rsl868	882	3	given	give	VBN
hvd.rsl868	882	4	below	below	RB
hvd.rsl868	882	5	include	include	VBP
hvd.rsl868	882	6	considerable	considerable	JJ
hvd.rsl868	882	7	variety	variety	NN
hvd.rsl868	882	8	,	,	,
hvd.rsl868	882	9	and	and	CC
hvd.rsl868	882	10	will	will	MD
hvd.rsl868	882	11	be	be	VB
hvd.rsl868	882	12	found	find	VBN
hvd.rsl868	882	13	suggestive	suggestive	JJ
hvd.rsl868	882	14	,	,	,
hvd.rsl868	882	15	as	as	IN
hvd.rsl868	882	16	many	many	JJ
hvd.rsl868	882	17	may	may	MD
hvd.rsl868	882	18	be	be	VB
hvd.rsl868	882	19	altered	alter	VBN
hvd.rsl868	882	20	to	to	TO
hvd.rsl868	882	21	suit	suit	VB
hvd.rsl868	882	22	material	material	NN
hvd.rsl868	882	23	on	on	IN
hvd.rsl868	882	24	hand	hand	NN
hvd.rsl868	882	25	.	.	.
hvd.rsl868	883	1	We	-PRON-	PRP
hvd.rsl868	883	2	were	be	VBD
hvd.rsl868	883	3	obliged	oblige	VBN
hvd.rsl868	883	4	to	to	TO
hvd.rsl868	883	5	omit	omit	VB
hvd.rsl868	883	6	a	a	DT
hvd.rsl868	883	7	number	number	NN
hvd.rsl868	883	8	of	of	IN
hvd.rsl868	883	9	good	good	JJ
hvd.rsl868	883	10	ones	one	NNS
hvd.rsl868	883	11	,	,	,
hvd.rsl868	883	12	owing	owe	VBG
hvd.rsl868	883	13	to	to	IN
hvd.rsl868	883	14	lack	lack	NN
hvd.rsl868	883	15	of	of	IN
hvd.rsl868	883	16	space	space	NN
hvd.rsl868	883	17	.	.	.
hvd.rsl868	884	1	Apricot	Apricot	NNP
hvd.rsl868	884	2	Pudding.—This	Pudding.—This	NNP
hvd.rsl868	884	3	may	may	MD
hvd.rsl868	884	4	be	be	VB
hvd.rsl868	884	5	made	make	VBN
hvd.rsl868	884	6	from	from	IN
hvd.rsl868	884	7	evaporated	evaporate	VBN
hvd.rsl868	884	8	apricots	apricot	NNS
hvd.rsl868	884	9	,	,	,
hvd.rsl868	884	10	care-	care-	RB
hvd.rsl868	884	11	fully	fully	RB
hvd.rsl868	884	12	soaked	soak	VBN
hvd.rsl868	884	13	and	and	CC
hvd.rsl868	884	14	stewed	stew	VBN
hvd.rsl868	884	15	,	,	,
hvd.rsl868	884	16	instead	instead	RB
hvd.rsl868	884	17	of	of	IN
hvd.rsl868	884	18	the	the	DT
hvd.rsl868	884	19	canned	can	VBN
hvd.rsl868	884	20	fruit	fruit	NN
hvd.rsl868	884	21	.	.	.
hvd.rsl868	885	1	Butter	butter	NN
hvd.rsl868	885	2	.	.	.
hvd.rsl868	886	1	a	a	DT
hvd.rsl868	886	2	shallow	shallow	JJ
hvd.rsl868	886	3	pudding	pudding	NN
hvd.rsl868	886	4	dish	dish	NN
hvd.rsl868	886	5	and	and	CC
hvd.rsl868	886	6	sprinkle	sprinkle	VB
hvd.rsl868	886	7	on	on	RP
hvd.rsl868	886	8	the	the	DT
hvd.rsl868	886	9	surface	surface	NN
hvd.rsl868	886	10	a	a	DT
hvd.rsl868	886	11	layer	layer	NN
hvd.rsl868	886	12	of	of	IN
hvd.rsl868	886	13	soft	soft	JJ
hvd.rsl868	886	14	bread	bread	NN
hvd.rsl868	886	15	crumbs	crumb	NNS
hvd.rsl868	886	16	.	.	.
hvd.rsl868	887	1	Drain	drain	VB
hvd.rsl868	887	2	the	the	DT
hvd.rsl868	887	3	syrup	syrup	NN
hvd.rsl868	887	4	from	from	IN
hvd.rsl868	887	5	a	a	DT
hvd.rsl868	887	6	can	can	NN
hvd.rsl868	887	7	of	of	IN
hvd.rsl868	887	8	apricots	apricot	NNS
hvd.rsl868	887	9	and	and	CC
hvd.rsl868	887	10	arrange	arrange	VB
hvd.rsl868	887	11	a	a	DT
hvd.rsl868	887	12	layer	layer	NN
hvd.rsl868	887	13	of	of	IN
hvd.rsl868	887	14	fruit	fruit	NN
hvd.rsl868	887	15	in	in	IN
hvd.rsl868	887	16	the	the	DT
hvd.rsl868	887	17	dish	dish	NN
hvd.rsl868	887	18	.	.	.
hvd.rsl868	888	1	Fill	fill	VB
hvd.rsl868	888	2	the	the	DT
hvd.rsl868	888	3	cavities	cavity	NNS
hvd.rsl868	888	4	with	with	IN
hvd.rsl868	888	5	sugar	sugar	NN
hvd.rsl868	888	6	and	and	CC
hvd.rsl868	888	7	a	a	DT
hvd.rsl868	888	8	dot	dot	NN
hvd.rsl868	888	9	of	of	IN
hvd.rsl868	888	10	butter	butter	NN
hvd.rsl868	888	11	the	the	DT
hvd.rsl868	888	12	size	size	NN
hvd.rsl868	888	13	of	of	IN
hvd.rsl868	888	14	a	a	DT
hvd.rsl868	888	15	pea	pea	NN
hvd.rsl868	888	16	on	on	IN
hvd.rsl868	888	17	each	each	DT
hvd.rsl868	888	18	.	.	.
hvd.rsl868	889	1	Cover	cover	VB
hvd.rsl868	889	2	each	each	DT
hvd.rsl868	889	3	piece	piece	NN
hvd.rsl868	889	4	of	of	IN
hvd.rsl868	889	5	fruit	fruit	NN
hvd.rsl868	889	6	with	with	IN
hvd.rsl868	889	7	another	another	DT
hvd.rsl868	889	8	half	half	NN
hvd.rsl868	889	9	to	to	TO
hvd.rsl868	889	10	simulate	simulate	VB
hvd.rsl868	889	11	the	the	DT
hvd.rsl868	889	12	whole	whole	JJ
hvd.rsl868	889	13	fruit	fruit	NN
hvd.rsl868	889	14	,	,	,
hvd.rsl868	889	15	then	then	RB
hvd.rsl868	889	16	fill	fill	VB
hvd.rsl868	889	17	the	the	DT
hvd.rsl868	889	18	interstices	interstice	NNS
hvd.rsl868	889	19	with	with	IN
hvd.rsl868	889	20	soft	soft	JJ
hvd.rsl868	889	21	bread	bread	NN
hvd.rsl868	889	22	crumbs	crumb	NNS
hvd.rsl868	889	23	.	.	.
hvd.rsl868	890	1	Mix	mix	VB
hvd.rsl868	890	2	one	one	CD
hvd.rsl868	890	3	pint	pint	NN
hvd.rsl868	890	4	of	of	IN
hvd.rsl868	890	5	milk	milk	NN
hvd.rsl868	890	6	,	,	,
hvd.rsl868	890	7	the	the	DT
hvd.rsl868	890	8	yolks	yolk	NNS
hvd.rsl868	890	9	of	of	IN
hvd.rsl868	890	10	three	three	CD
hvd.rsl868	890	11	eggs	egg	NNS
hvd.rsl868	890	12	,	,	,
hvd.rsl868	890	13	well	well	RB
hvd.rsl868	890	14	beaten	beat	VBN
hvd.rsl868	890	15	,	,	,
hvd.rsl868	890	16	with	with	IN
hvd.rsl868	890	17	one	one	CD
hvd.rsl868	890	18	-	-	HYPH
hvd.rsl868	890	19	quarter	quarter	NN
hvd.rsl868	890	20	teaspoon	teaspoon	NN
hvd.rsl868	890	21	of	of	IN
hvd.rsl868	890	22	salt	salt	NN
hvd.rsl868	890	23	and	and	CC
hvd.rsl868	890	24	three	three	CD
hvd.rsl868	890	25	teaspoonfuls	teaspoonfuls	NNP
hvd.rsl868	890	26	sugar	sugar	NN
hvd.rsl868	890	27	,	,	,
hvd.rsl868	890	28	and	and	CC
hvd.rsl868	890	29	pour	pour	VB
hvd.rsl868	890	30	this	this	DT
hvd.rsl868	890	31	over	over	IN
hvd.rsl868	890	32	the	the	DT
hvd.rsl868	890	33	fruit	fruit	NN
hvd.rsl868	890	34	.	.	.
hvd.rsl868	891	1	Lift	lift	VB
hvd.rsl868	891	2	the	the	DT
hvd.rsl868	891	3	fruit	fruit	NN
hvd.rsl868	891	4	a	a	DT
hvd.rsl868	891	5	little	little	JJ
hvd.rsl868	891	6	so	so	IN
hvd.rsl868	891	7	the	the	DT
hvd.rsl868	891	8	custard	custard	NN
hvd.rsl868	891	9	may	may	MD
hvd.rsl868	891	10	reach	reach	VB
hvd.rsl868	891	11	every	every	DT
hvd.rsl868	891	12	part	part	NN
hvd.rsl868	891	13	of	of	IN
hvd.rsl868	891	14	the	the	DT
hvd.rsl868	891	15	bread	bread	NN
hvd.rsl868	891	16	.	.	.
hvd.rsl868	892	1	Bake	bake	VB
hvd.rsl868	892	2	it	-PRON-	PRP
hvd.rsl868	892	3	about	about	IN
hvd.rsl868	892	4	half	half	PDT
hvd.rsl868	892	5	an	an	DT
hvd.rsl868	892	6	hour	hour	NN
hvd.rsl868	892	7	.	.	.
hvd.rsl868	893	1	Beat	beat	VB
hvd.rsl868	893	2	the	the	DT
hvd.rsl868	893	3	whites	white	NNS
hvd.rsl868	893	4	of	of	IN
hvd.rsl868	893	5	the	the	DT
hvd.rsl868	893	6	eggs	egg	NNS
hvd.rsl868	893	7	till	till	IN
hvd.rsl868	893	8	stiff	stiff	JJ
hvd.rsl868	893	9	;	;	:
hvd.rsl868	893	10	add	add	VB
hvd.rsl868	893	11	three	three	CD
hvd.rsl868	893	12	heaped	heap	VBN
hvd.rsl868	893	13	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	893	14	of	of	IN
hvd.rsl868	893	15	powdered	powdered	JJ
hvd.rsl868	893	16	sugar	sugar	NN
hvd.rsl868	893	17	and	and	CC
hvd.rsl868	893	18	three	three	CD
hvd.rsl868	893	19	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	893	20	of	of	IN
hvd.rsl868	893	21	lemon	lemon	NN
hvd.rsl868	893	22	juice	juice	NN
hvd.rsl868	893	23	.	.	.
hvd.rsl868	894	1	When	when	WRB
hvd.rsl868	894	2	the	the	DT
hvd.rsl868	894	3	pudding	pudding	NN
hvd.rsl868	894	4	is	be	VBZ
hvd.rsl868	894	5	done	do	VBN
hvd.rsl868	894	6	and	and	CC
hvd.rsl868	894	7	cooked	cook	VBN
hvd.rsl868	894	8	somewhat	somewhat	RB
hvd.rsl868	894	9	spread	spread	VBD
hvd.rsl868	894	10	the	the	DT
hvd.rsl868	894	11	meringue	meringue	NN
hvd.rsl868	894	12	over	over	IN
hvd.rsl868	894	13	the	the	DT
hvd.rsl868	894	14	top	top	JJ
hvd.rsl868	894	15	and	and	CC
hvd.rsl868	894	16	brown	brown	JJ
hvd.rsl868	894	17	it	-PRON-	PRP
hvd.rsl868	894	18	slightly	slightly	RB
hvd.rsl868	894	19	.	.	.
hvd.rsl868	895	1	Serve	serve	VB
hvd.rsl868	895	2	hot	hot	JJ
hvd.rsl868	895	3	without	without	IN
hvd.rsl868	895	4	sauce	sauce	NN
hvd.rsl868	895	5	.	.	.
hvd.rsl868	896	1	Batter	Batter	NNP
hvd.rsl868	896	2	Pudding.—This	Pudding.—This	NNP
hvd.rsl868	896	3	is	be	VBZ
hvd.rsl868	896	4	an	an	DT
hvd.rsl868	896	5	old	old	JJ
hvd.rsl868	896	6	-	-	HYPH
hvd.rsl868	896	7	fashioned	fashioned	JJ
hvd.rsl868	896	8	recipe	recipe	NN
hvd.rsl868	896	9	,	,	,
hvd.rsl868	896	10	which	which	WDT
hvd.rsl868	896	11	can	can	MD
hvd.rsl868	896	12	be	be	VB
hvd.rsl868	896	13	depended	depend	VBN
hvd.rsl868	896	14	upon	upon	IN
hvd.rsl868	896	15	.	.	.
hvd.rsl868	897	1	Measure	measure	NN
hvd.rsl868	897	2	12	12	CD
hvd.rsl868	897	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	897	4	of	of	IN
hvd.rsl868	897	5	flour	flour	NN
hvd.rsl868	897	6	after	after	IN
hvd.rsl868	897	7	sifting	sift	VBG
hvd.rsl868	897	8	;	;	:
hvd.rsl868	897	9	then	then	RB
hvd.rsl868	897	10	sift	sift	VB
hvd.rsl868	897	11	again	again	RB
hvd.rsl868	897	12	with	with	IN
hvd.rsl868	897	13	a	a	DT
hvd.rsl868	897	14	teaspoonful	teaspoonful	NN
hvd.rsl868	897	15	of	of	IN
hvd.rsl868	897	16	baking	baking	NN
hvd.rsl868	897	17	powder	powder	NN
hvd.rsl868	897	18	and	and	CC
hvd.rsl868	897	19	a	a	DT
hvd.rsl868	897	20	small	small	JJ
hvd.rsl868	897	21	one	one	CD
hvd.rsl868	897	22	of	of	IN
hvd.rsl868	897	23	salt	salt	NN
hvd.rsl868	897	24	.	.	.
hvd.rsl868	898	1	Beat	beat	VB
hvd.rsl868	898	2	four	four	CD
hvd.rsl868	898	3	eggs	egg	NNS
hvd.rsl868	898	4	,	,	,
hvd.rsl868	898	5	without	without	IN
hvd.rsl868	898	6	separating	separate	VBG
hvd.rsl868	898	7	,	,	,
hvd.rsl868	898	8	until	until	IN
hvd.rsl868	898	9	very	very	RB
hvd.rsl868	898	10	light	light	JJ
hvd.rsl868	898	11	and	and	CC
hvd.rsl868	898	12	before	before	IN
hvd.rsl868	898	13	mixing	mix	VBG
hvd.rsl868	898	14	them	-PRON-	PRP
hvd.rsl868	898	15	to	to	IN
hvd.rsl868	898	16	a	a	DT
hvd.rsl868	898	17	batter	batter	NN
hvd.rsl868	898	18	with	with	IN
hvd.rsl868	898	19	a	a	DT
hvd.rsl868	898	20	quart	quart	NN
hvd.rsl868	898	21	of	of	IN
hvd.rsl868	898	22	milk	milk	NN
hvd.rsl868	898	23	,	,	,
hvd.rsl868	898	24	butter	butter	VB
hvd.rsl868	898	25	a	a	DT
hvd.rsl868	898	26	three	three	CD
hvd.rsl868	898	27	-	-	HYPH
hvd.rsl868	898	28	pint	pint	NN
hvd.rsl868	898	29	oval	oval	JJ
hvd.rsl868	898	30	baking	baking	NN
hvd.rsl868	898	31	dish	dish	NN
hvd.rsl868	898	32	and	and	CC
hvd.rsl868	898	33	see	see	VB
hvd.rsl868	898	34	that	that	IN
hvd.rsl868	898	35	the	the	DT
hvd.rsl868	898	36	oven	oven	NN
hvd.rsl868	898	37	is	be	VBZ
hvd.rsl868	898	38	of	of	IN
hvd.rsl868	898	39	a	a	DT
hvd.rsl868	898	40	steady	steady	JJ
hvd.rsl868	898	41	heat	heat	NN
hvd.rsl868	898	42	,	,	,
hvd.rsl868	898	43	as	as	IN
hvd.rsl868	898	44	if	if	IN
hvd.rsl868	898	45	for	for	IN
hvd.rsl868	898	46	baking	bake	VBG
hvd.rsl868	898	47	bread	bread	NN
hvd.rsl868	898	48	.	.	.
hvd.rsl868	899	1	Now	now	RB
hvd.rsl868	899	2	make	make	VB
hvd.rsl868	899	3	a	a	DT
hvd.rsl868	899	4	smooth	smooth	JJ
hvd.rsl868	899	5	batter	batter	NN
hvd.rsl868	899	6	with	with	IN
hvd.rsl868	899	7	the	the	DT
hvd.rsl868	899	8	milk	milk	NN
hvd.rsl868	899	9	and	and	CC
hvd.rsl868	899	10	flour	flour	NN
hvd.rsl868	899	11	,	,	,
hvd.rsl868	899	12	stirring	stir	VBG
hvd.rsl868	899	13	in	in	IN
hvd.rsl868	899	14	the	the	DT
hvd.rsl868	899	15	eggs	egg	NNS
hvd.rsl868	899	16	last	last	JJ
hvd.rsl868	899	17	,	,	,
hvd.rsl868	899	18	and	and	CC
hvd.rsl868	899	19	bake	bake	VB
hvd.rsl868	899	20	about	about	RB
hvd.rsl868	899	21	one	one	CD
hvd.rsl868	899	22	hour	hour	NN
hvd.rsl868	899	23	.	.	.
hvd.rsl868	900	1	The	the	DT
hvd.rsl868	900	2	pudding	pudding	NN
hvd.rsl868	900	3	will	will	MD
hvd.rsl868	900	4	rise	rise	VB
hvd.rsl868	900	5	with	with	IN
hvd.rsl868	900	6	a	a	DT
hvd.rsl868	900	7	brown	brown	JJ
hvd.rsl868	900	8	crust	crust	NN
hvd.rsl868	900	9	on	on	IN
hvd.rsl868	900	10	top	top	NN
hvd.rsl868	900	11	,	,	,
hvd.rsl868	900	12	and	and	CC
hvd.rsl868	900	13	,	,	,
hvd.rsl868	900	14	by	by	IN
hvd.rsl868	900	15	the	the	DT
hvd.rsl868	900	16	slow	slow	JJ
hvd.rsl868	900	17	baking	baking	NN
hvd.rsl868	900	18	,	,	,
hvd.rsl868	900	19	the	the	DT
hvd.rsl868	900	20	sides	side	NNS
hvd.rsl868	900	21	and	and	CC
hvd.rsl868	900	22	bottom	bottom	NN
hvd.rsl868	900	23	will	will	MD
hvd.rsl868	900	24	also	also	RB
hvd.rsl868	900	25	be	be	VB
hvd.rsl868	900	26	crisp	crisp	JJ
hvd.rsl868	900	27	and	and	CC
hvd.rsl868	900	28	brown	brown	JJ
hvd.rsl868	900	29	,	,	,
hvd.rsl868	900	30	while	while	IN
hvd.rsl868	900	31	the	the	DT
hvd.rsl868	900	32	interior	interior	NN
hvd.rsl868	900	33	will	will	MD
hvd.rsl868	900	34	be	be	VB
hvd.rsl868	900	35	tender	tender	JJ
hvd.rsl868	900	36	and	and	CC
hvd.rsl868	900	37	light	light	NN
hvd.rsl868	900	38	.	.	.
hvd.rsl868	901	1	Serve	serve	VB
hvd.rsl868	901	2	directly	directly	RB
hvd.rsl868	901	3	from	from	IN
hvd.rsl868	901	4	the	the	DT
hvd.rsl868	901	5	oven	oven	NN
hvd.rsl868	901	6	,	,	,
hvd.rsl868	901	7	with	with	IN
hvd.rsl868	901	8	fruit	fruit	NN
hvd.rsl868	901	9	juice	juice	NN
hvd.rsl868	901	10	slightly	slightly	RB
hvd.rsl868	901	11	thickened	thicken	VBN
hvd.rsl868	901	12	for	for	IN
hvd.rsl868	901	13	sauce	sauce	NN
hvd.rsl868	901	14	.	.	.
hvd.rsl868	902	1	No	no	DT
hvd.rsl868	902	2	other	other	JJ
hvd.rsl868	902	3	sauce	sauce	NN
hvd.rsl868	902	4	will	will	MD
hvd.rsl868	902	5	take	take	VB
hvd.rsl868	902	6	the	the	DT
hvd.rsl868	902	7	place	place	NN
hvd.rsl868	902	8	of	of	IN
hvd.rsl868	902	9	this	this	DT
hvd.rsl868	902	10	.	.	.
hvd.rsl868	903	1	When	when	WRB
hvd.rsl868	903	2	the	the	DT
hvd.rsl868	903	3	supply	supply	NN
hvd.rsl868	903	4	of	of	IN
hvd.rsl868	903	5	extra	extra	JJ
hvd.rsl868	903	6	juice	juice	NN
hvd.rsl868	903	7	canned	can	VBN
hvd.rsl868	903	8	for	for	IN
hvd.rsl868	903	9	this	this	DT
hvd.rsl868	903	10	very	very	JJ
hvd.rsl868	903	11	purpose	purpose	NN
hvd.rsl868	903	12	is	be	VBZ
hvd.rsl868	903	13	exhausted	exhaust	VBN
hvd.rsl868	903	14	,	,	,
hvd.rsl868	903	15	evaporated	evaporate	VBD
hvd.rsl868	903	16	cherries	cherry	NNS
hvd.rsl868	903	17	soaked	soak	VBN
hvd.rsl868	903	18	over	over	IN
hvd.rsl868	903	19	night	night	NN
hvd.rsl868	903	20	and	and	CC
hvd.rsl868	903	21	well	well	RB
hvd.rsl868	903	22	simmered	simmer	VBN
hvd.rsl868	903	23	in	in	IN
hvd.rsl868	903	24	the	the	DT
hvd.rsl868	903	25	same	same	JJ
hvd.rsl868	903	26	water	water	NN
hvd.rsl868	903	27	is	be	VBZ
hvd.rsl868	903	28	an	an	DT
hvd.rsl868	903	29	excellent	excellent	JJ
hvd.rsl868	903	30	substitute	substitute	NN
hvd.rsl868	903	31	.	.	.
hvd.rsl868	904	1	52	52	CD
hvd.rsl868	904	2	THE	the	DT
hvd.rsl868	904	3	RURAL	rural	JJ
hvd.rsl868	904	4	COOK	COOK	NNP
hvd.rsl868	904	5	BOOK	book	NN
hvd.rsl868	904	6	.	.	.
hvd.rsl868	905	1	Black	black	JJ
hvd.rsl868	905	2	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	905	3	coffeecup	coffeecup	NNP
hvd.rsl868	905	4	black	black	JJ
hvd.rsl868	905	5	molasses	molasses	NN
hvd.rsl868	905	6	,	,	,
hvd.rsl868	905	7	one	one	CD
hvd.rsl868	905	8	coffeecup	coffeecup	NNP
hvd.rsl868	905	9	sour	sour	JJ
hvd.rsl868	905	10	cream	cream	NN
hvd.rsl868	905	11	;	;	:
hvd.rsl868	905	12	add	add	VB
hvd.rsl868	905	13	one	one	CD
hvd.rsl868	905	14	dessertspoon	dessertspoon	NN
hvd.rsl868	905	15	of	of	IN
hvd.rsl868	905	16	soda	soda	NN
hvd.rsl868	905	17	and	and	CC
hvd.rsl868	905	18	beat	beat	VBD
hvd.rsl868	905	19	hard	hard	RB
hvd.rsl868	905	20	and	and	CC
hvd.rsl868	905	21	then	then	RB
hvd.rsl868	905	22	add	add	VB
hvd.rsl868	905	23	one	one	CD
hvd.rsl868	905	24	cup	cup	NN
hvd.rsl868	905	25	chopped	chop	VBN
hvd.rsl868	905	26	suet	suet	NN
hvd.rsl868	905	27	,	,	,
hvd.rsl868	905	28	one	one	CD
hvd.rsl868	905	29	cup	cup	NN
hvd.rsl868	905	30	seeded	seed	VBN
hvd.rsl868	905	31	raisins	raisin	NNS
hvd.rsl868	905	32	,	,	,
hvd.rsl868	905	33	a	a	DT
hvd.rsl868	905	34	few	few	JJ
hvd.rsl868	905	35	almonds	almond	NNS
hvd.rsl868	905	36	(	(	-LRB-
hvd.rsl868	905	37	about	about	IN
hvd.rsl868	905	38	a	a	DT
hvd.rsl868	905	39	table-	table-	JJ
hvd.rsl868	905	40	spoonful	spoonful	NN
hvd.rsl868	905	41	)	)	-RRB-
hvd.rsl868	905	42	,	,	,
hvd.rsl868	905	43	do	do	VBP
hvd.rsl868	905	44	not	not	RB
hvd.rsl868	905	45	blanch	blanch	VB
hvd.rsl868	905	46	them	-PRON-	PRP
hvd.rsl868	905	47	,	,	,
hvd.rsl868	905	48	as	as	IN
hvd.rsl868	905	49	they	-PRON-	PRP
hvd.rsl868	905	50	will	will	MD
hvd.rsl868	905	51	have	have	VB
hvd.rsl868	905	52	a	a	DT
hvd.rsl868	905	53	better	well	JJR
hvd.rsl868	905	54	flavor	flavor	NN
hvd.rsl868	905	55	,	,	,
hvd.rsl868	905	56	three	three	CD
hvd.rsl868	905	57	(	(	-LRB-
hvd.rsl868	905	58	or	or	CC
hvd.rsl868	905	59	more	more	JJR
hvd.rsl868	905	60	if	if	IN
hvd.rsl868	905	61	liked	like	VBN
hvd.rsl868	905	62	)	)	-RRB-
hvd.rsl868	905	63	chopped	chop	VBN
hvd.rsl868	905	64	figs	fig	NNS
hvd.rsl868	905	65	,	,	,
hvd.rsl868	905	66	two	two	CD
hvd.rsl868	905	67	apples	apple	NNS
hvd.rsl868	905	68	,	,	,
hvd.rsl868	905	69	and	and	CC
hvd.rsl868	905	70	a	a	DT
hvd.rsl868	905	71	piece	piece	NN
hvd.rsl868	905	72	of	of	IN
hvd.rsl868	905	73	citron	citron	NN
hvd.rsl868	905	74	chopped	chop	VBN
hvd.rsl868	905	75	.	.	.
hvd.rsl868	906	1	Three	three	CD
hvd.rsl868	906	2	cups	cup	NNS
hvd.rsl868	906	3	of	of	IN
hvd.rsl868	906	4	flour	flour	NN
hvd.rsl868	906	5	,	,	,
hvd.rsl868	906	6	one	one	CD
hvd.rsl868	906	7	-	-	HYPH
hvd.rsl868	906	8	half	half	NN
hvd.rsl868	906	9	teaspoonful	teaspoonful	NN
hvd.rsl868	906	10	of	of	IN
hvd.rsl868	906	11	salt	salt	NN
hvd.rsl868	906	12	and	and	CC
hvd.rsl868	906	13	the	the	DT
hvd.rsl868	906	14	grat-	grat-	NNP
hvd.rsl868	906	15	ing	ing	DT
hvd.rsl868	906	16	of	of	IN
hvd.rsl868	906	17	one	one	CD
hvd.rsl868	906	18	-	-	HYPH
hvd.rsl868	906	19	half	half	NN
hvd.rsl868	906	20	nutmeg	nutmeg	NN
hvd.rsl868	906	21	.	.	.
hvd.rsl868	907	1	Beat	beat	VB
hvd.rsl868	907	2	well	well	RB
hvd.rsl868	907	3	.	.	.
hvd.rsl868	908	1	Take	take	VB
hvd.rsl868	908	2	four	four	CD
hvd.rsl868	908	3	baking	baking	NN
hvd.rsl868	908	4	powder	powder	NN
hvd.rsl868	908	5	cans	can	NNS
hvd.rsl868	908	6	(	(	-LRB-
hvd.rsl868	908	7	pound	pound	NN
hvd.rsl868	908	8	size	size	NN
hvd.rsl868	908	9	)	)	-RRB-
hvd.rsl868	908	10	,	,	,
hvd.rsl868	908	11	rub	rub	VB
hvd.rsl868	908	12	with	with	IN
hvd.rsl868	908	13	melted	melt	VBN
hvd.rsl868	908	14	butter	butter	NN
hvd.rsl868	908	15	and	and	CC
hvd.rsl868	908	16	pour	pour	VB
hvd.rsl868	908	17	the	the	DT
hvd.rsl868	908	18	batter	batter	NN
hvd.rsl868	908	19	into	into	IN
hvd.rsl868	908	20	them	-PRON-	PRP
hvd.rsl868	908	21	and	and	CC
hvd.rsl868	908	22	steam	steam	VB
hvd.rsl868	908	23	hard	hard	RB
hvd.rsl868	908	24	three	three	CD
hvd.rsl868	908	25	hours	hour	NNS
hvd.rsl868	908	26	.	.	.
hvd.rsl868	909	1	Stand	stand	VB
hvd.rsl868	909	2	in	in	IN
hvd.rsl868	909	3	oven	oven	NN
hvd.rsl868	909	4	ten	ten	CD
hvd.rsl868	909	5	or	or	CC
hvd.rsl868	909	6	fifteen	fifteen	CD
hvd.rsl868	909	7	minutes	minute	NNS
hvd.rsl868	909	8	to	to	TO
hvd.rsl868	909	9	dry	dry	VB
hvd.rsl868	909	10	off	off	RP
hvd.rsl868	909	11	.	.	.
hvd.rsl868	910	1	When	when	WRB
hvd.rsl868	910	2	you	-PRON-	PRP
hvd.rsl868	910	3	wish	wish	VBP
hvd.rsl868	910	4	to	to	TO
hvd.rsl868	910	5	use	use	VB
hvd.rsl868	910	6	steam	steam	NN
hvd.rsl868	910	7	half	half	PDT
hvd.rsl868	910	8	an	an	DT
hvd.rsl868	910	9	hour	hour	NN
hvd.rsl868	910	10	.	.	.
hvd.rsl868	911	1	A	a	DT
hvd.rsl868	911	2	quantity	quantity	NN
hvd.rsl868	911	3	may	may	MD
hvd.rsl868	911	4	be	be	VB
hvd.rsl868	911	5	made	make	VBN
hvd.rsl868	911	6	at	at	IN
hvd.rsl868	911	7	one	one	CD
hvd.rsl868	911	8	time	time	NN
hvd.rsl868	911	9	,	,	,
hvd.rsl868	911	10	as	as	IN
hvd.rsl868	911	11	these	these	DT
hvd.rsl868	911	12	puddings	pudding	NNS
hvd.rsl868	911	13	will	will	MD
hvd.rsl868	911	14	keep	keep	VB
hvd.rsl868	911	15	six	six	CD
hvd.rsl868	911	16	months	month	NNS
hvd.rsl868	911	17	.	.	.
hvd.rsl868	912	1	Blackberry	Blackberry	NNP
hvd.rsl868	912	2	Pudding.—Beat	pudding.—beat	CD
hvd.rsl868	912	3	one	one	CD
hvd.rsl868	912	4	-	-	HYPH
hvd.rsl868	912	5	third	third	NN
hvd.rsl868	912	6	of	of	IN
hvd.rsl868	912	7	a	a	DT
hvd.rsl868	912	8	cup	cup	NN
hvd.rsl868	912	9	of	of	IN
hvd.rsl868	912	10	butter	butter	NN
hvd.rsl868	912	11	to	to	IN
hvd.rsl868	912	12	a	a	DT
hvd.rsl868	912	13	cream	cream	NN
hvd.rsl868	912	14	.	.	.
hvd.rsl868	913	1	Add	add	VB
hvd.rsl868	913	2	gradually	gradually	RB
hvd.rsl868	913	3	half	half	PDT
hvd.rsl868	913	4	a	a	DT
hvd.rsl868	913	5	cup	cup	NN
hvd.rsl868	913	6	of	of	IN
hvd.rsl868	913	7	sugar	sugar	NN
hvd.rsl868	913	8	and	and	CC
hvd.rsl868	913	9	the	the	DT
hvd.rsl868	913	10	beaten	beat	VBN
hvd.rsl868	913	11	yolks	yolk	NNS
hvd.rsl868	913	12	of	of	IN
hvd.rsl868	913	13	two	two	CD
hvd.rsl868	913	14	eggs	egg	NNS
hvd.rsl868	913	15	.	.	.
hvd.rsl868	914	1	Sift	sift	VB
hvd.rsl868	914	2	together	together	RB
hvd.rsl868	914	3	two	two	CD
hvd.rsl868	914	4	cups	cup	NNS
hvd.rsl868	914	5	of	of	IN
hvd.rsl868	914	6	previously	previously	RB
hvd.rsl868	914	7	sifted	sift	VBN
hvd.rsl868	914	8	flour	flour	NN
hvd.rsl868	914	9	,	,	,
hvd.rsl868	914	10	four	four	CD
hvd.rsl868	914	11	level	level	NN
hvd.rsl868	914	12	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	914	13	of	of	IN
hvd.rsl868	914	14	baking	baking	NN
hvd.rsl868	914	15	powder	powder	NN
hvd.rsl868	914	16	and	and	CC
hvd.rsl868	914	17	half	half	PDT
hvd.rsl868	914	18	a	a	DT
hvd.rsl868	914	19	teaspoonful	teaspoonful	NN
hvd.rsl868	914	20	of	of	IN
hvd.rsl868	914	21	salt	salt	NN
hvd.rsl868	914	22	.	.	.
hvd.rsl868	915	1	Add	add	VB
hvd.rsl868	915	2	this	this	DT
hvd.rsl868	915	3	to	to	IN
hvd.rsl868	915	4	the	the	DT
hvd.rsl868	915	5	creamed	cream	VBN
hvd.rsl868	915	6	butter	butter	NN
hvd.rsl868	915	7	,	,	,
hvd.rsl868	915	8	sugar	sugar	NN
hvd.rsl868	915	9	,	,	,
hvd.rsl868	915	10	and	and	CC
hvd.rsl868	915	11	eggs	egg	NNS
hvd.rsl868	915	12	.	.	.
hvd.rsl868	916	1	Put	put	VB
hvd.rsl868	916	2	in	in	IN
hvd.rsl868	916	3	half	half	NN
hvd.rsl868	916	4	of	of	IN
hvd.rsl868	916	5	the	the	DT
hvd.rsl868	916	6	flour	flour	NN
hvd.rsl868	916	7	mixture	mixture	NN
hvd.rsl868	916	8	,	,	,
hvd.rsl868	916	9	mix	mix	NN
hvd.rsl868	916	10	,	,	,
hvd.rsl868	916	11	and	and	CC
hvd.rsl868	916	12	then	then	RB
hvd.rsl868	916	13	put	put	VB
hvd.rsl868	916	14	in	in	IN
hvd.rsl868	916	15	half	half	PDT
hvd.rsl868	916	16	a	a	DT
hvd.rsl868	916	17	cupful	cupful	NN
hvd.rsl868	916	18	of	of	IN
hvd.rsl868	916	19	cold	cold	JJ
hvd.rsl868	916	20	water	water	NN
hvd.rsl868	916	21	.	.	.
hvd.rsl868	917	1	Mix	mix	VB
hvd.rsl868	917	2	in	in	IN
hvd.rsl868	917	3	the	the	DT
hvd.rsl868	917	4	rest	rest	NN
hvd.rsl868	917	5	of	of	IN
hvd.rsl868	917	6	the	the	DT
hvd.rsl868	917	7	flour	flour	NN
hvd.rsl868	917	8	,	,	,
hvd.rsl868	917	9	etc	etc	FW
hvd.rsl868	917	10	.	.	.
hvd.rsl868	918	1	Beat	beat	VB
hvd.rsl868	918	2	thoroughly	thoroughly	RB
hvd.rsl868	918	3	and	and	CC
hvd.rsl868	918	4	last	last	JJ
hvd.rsl868	918	5	of	of	IN
hvd.rsl868	918	6	all	all	DT
hvd.rsl868	918	7	fold	fold	VBP
hvd.rsl868	918	8	in	in	IN
hvd.rsl868	918	9	the	the	DT
hvd.rsl868	918	10	well	well	RB
hvd.rsl868	918	11	-	-	HYPH
hvd.rsl868	918	12	beaten	beat	VBN
hvd.rsl868	918	13	whites	white	NNS
hvd.rsl868	918	14	of	of	IN
hvd.rsl868	918	15	the	the	DT
hvd.rsl868	918	16	two	two	CD
hvd.rsl868	918	17	eggs	egg	NNS
hvd.rsl868	918	18	.	.	.
hvd.rsl868	919	1	Sprinkle	sprinkle	VB
hvd.rsl868	919	2	a	a	DT
hvd.rsl868	919	3	cupful	cupful	NN
hvd.rsl868	919	4	of	of	IN
hvd.rsl868	919	5	blackberries	blackberry	NNS
hvd.rsl868	919	6	with	with	IN
hvd.rsl868	919	7	a	a	DT
hvd.rsl868	919	8	little	little	JJ
hvd.rsl868	919	9	flour	flour	NN
hvd.rsl868	919	10	and	and	CC
hvd.rsl868	919	11	add	add	VB
hvd.rsl868	919	12	them	-PRON-	PRP
hvd.rsl868	919	13	to	to	IN
hvd.rsl868	919	14	the	the	DT
hvd.rsl868	919	15	batter	batter	NN
hvd.rsl868	919	16	as	as	IN
hvd.rsl868	919	17	it	-PRON-	PRP
hvd.rsl868	919	18	is	be	VBZ
hvd.rsl868	919	19	dropped	drop	VBN
hvd.rsl868	919	20	a	a	DT
hvd.rsl868	919	21	spoonful	spoonful	NN
hvd.rsl868	919	22	at	at	IN
hvd.rsl868	919	23	a	a	DT
hvd.rsl868	919	24	time	time	NN
hvd.rsl868	919	25	,	,	,
hvd.rsl868	919	26	into	into	IN
hvd.rsl868	919	27	the	the	DT
hvd.rsl868	919	28	mold	mold	NN
hvd.rsl868	919	29	,	,	,
hvd.rsl868	919	30	which	which	WDT
hvd.rsl868	919	31	should	should	MD
hvd.rsl868	919	32	be	be	VB
hvd.rsl868	919	33	rubbed	rub	VBN
hvd.rsl868	919	34	with	with	IN
hvd.rsl868	919	35	unsalted	unsalted	JJ
hvd.rsl868	919	36	butter	butter	NN
hvd.rsl868	919	37	.	.	.
hvd.rsl868	920	1	Steam	steam	VB
hvd.rsl868	920	2	an	an	DT
hvd.rsl868	920	3	hour	hour	NN
hvd.rsl868	920	4	and	and	CC
hvd.rsl868	920	5	a	a	DT
hvd.rsl868	920	6	half	half	NN
hvd.rsl868	920	7	,	,	,
hvd.rsl868	920	8	or	or	CC
hvd.rsl868	920	9	bake	bake	VB
hvd.rsl868	920	10	twenty	twenty	CD
hvd.rsl868	920	11	-	-	HYPH
hvd.rsl868	920	12	five	five	CD
hvd.rsl868	920	13	minutes	minute	NNS
hvd.rsl868	920	14	,	,	,
hvd.rsl868	920	15	and	and	CC
hvd.rsl868	920	16	serve	serve	VB
hvd.rsl868	920	17	with	with	IN
hvd.rsl868	920	18	a	a	DT
hvd.rsl868	920	19	blackberry	blackberry	NN
hvd.rsl868	920	20	hard	hard	JJ
hvd.rsl868	920	21	sauce	sauce	NN
hvd.rsl868	920	22	.	.	.
hvd.rsl868	921	1	The	the	DT
hvd.rsl868	921	2	sauce	sauce	NN
hvd.rsl868	921	3	is	be	VBZ
hvd.rsl868	921	4	made	make	VBN
hvd.rsl868	921	5	in	in	IN
hvd.rsl868	921	6	the	the	DT
hvd.rsl868	921	7	usual	usual	JJ
hvd.rsl868	921	8	way	way	NN
hvd.rsl868	921	9	,	,	,
hvd.rsl868	921	10	with	with	IN
hvd.rsl868	921	11	half	half	PDT
hvd.rsl868	921	12	a	a	DT
hvd.rsl868	921	13	cup	cup	NN
hvd.rsl868	921	14	of	of	IN
hvd.rsl868	921	15	butter	butter	NN
hvd.rsl868	921	16	and	and	CC
hvd.rsl868	921	17	a	a	DT
hvd.rsl868	921	18	cup	cup	NN
hvd.rsl868	921	19	of	of	IN
hvd.rsl868	921	20	sugar	sugar	NN
hvd.rsl868	921	21	.	.	.
hvd.rsl868	922	1	Add	add	VB
hvd.rsl868	922	2	to	to	IN
hvd.rsl868	922	3	this	this	DT
hvd.rsl868	922	4	half	half	PDT
hvd.rsl868	922	5	a	a	DT
hvd.rsl868	922	6	cupful	cupful	NN
hvd.rsl868	922	7	of	of	IN
hvd.rsl868	922	8	crushed	crushed	JJ
hvd.rsl868	922	9	berries	berry	NNS
hvd.rsl868	922	10	.	.	.
hvd.rsl868	923	1	Blueberry	Blueberry	NNP
hvd.rsl868	923	2	Betty.—Put	Betty.—Put	NNP
hvd.rsl868	923	3	a	a	DT
hvd.rsl868	923	4	pint	pint	NN
hvd.rsl868	923	5	of	of	IN
hvd.rsl868	923	6	milk	milk	NN
hvd.rsl868	923	7	in	in	IN
hvd.rsl868	923	8	a	a	DT
hvd.rsl868	923	9	double	double	JJ
hvd.rsl868	923	10	boiler	boiler	NN
hvd.rsl868	923	11	and	and	CC
hvd.rsl868	923	12	put	put	VBN
hvd.rsl868	923	13	on	on	IN
hvd.rsl868	923	14	the	the	DT
hvd.rsl868	923	15	fire	fire	NN
hvd.rsl868	923	16	to	to	TO
hvd.rsl868	923	17	scald	scald	VB
hvd.rsl868	923	18	.	.	.
hvd.rsl868	924	1	Pick	pick	VB
hvd.rsl868	924	2	over	over	RP
hvd.rsl868	924	3	,	,	,
hvd.rsl868	924	4	wash	wash	VB
hvd.rsl868	924	5	and	and	CC
hvd.rsl868	924	6	drain	drain	VB
hvd.rsl868	924	7	a	a	DT
hvd.rsl868	924	8	pint	pint	NN
hvd.rsl868	924	9	of	of	IN
hvd.rsl868	924	10	fresh	fresh	JJ
hvd.rsl868	924	11	blueberries	blueberry	NNS
hvd.rsl868	924	12	.	.	.
hvd.rsl868	925	1	Have	have	VBP
hvd.rsl868	925	2	ready	ready	JJ
hvd.rsl868	925	3	a	a	DT
hvd.rsl868	925	4	pint	pint	NN
hvd.rsl868	925	5	of	of	IN
hvd.rsl868	925	6	soft	soft	JJ
hvd.rsl868	925	7	whole	whole	JJ
hvd.rsl868	925	8	wheat	wheat	NN
hvd.rsl868	925	9	bread	bread	NN
hvd.rsl868	925	10	crumbs	crumb	NNS
hvd.rsl868	925	11	.	.	.
hvd.rsl868	926	1	Put	put	VB
hvd.rsl868	926	2	a	a	DT
hvd.rsl868	926	3	layer	layer	NN
hvd.rsl868	926	4	of	of	IN
hvd.rsl868	926	5	crumbs	crumb	NNS
hvd.rsl868	926	6	in	in	IN
hvd.rsl868	926	7	a	a	DT
hvd.rsl868	926	8	buttered	buttered	JJ
hvd.rsl868	926	9	pudding	pudding	NN
hvd.rsl868	926	10	dish	dish	NN
hvd.rsl868	926	11	,	,	,
hvd.rsl868	926	12	then	then	RB
hvd.rsl868	926	13	a	a	DT
hvd.rsl868	926	14	layer	layer	NN
hvd.rsl868	926	15	of	of	IN
hvd.rsl868	926	16	berries	berry	NNS
hvd.rsl868	926	17	,	,	,
hvd.rsl868	926	18	then	then	RB
hvd.rsl868	926	19	more	more	JJR
hvd.rsl868	926	20	crumbs	crumb	NNS
hvd.rsl868	926	21	and	and	CC
hvd.rsl868	926	22	so	so	RB
hvd.rsl868	926	23	on	on	RB
hvd.rsl868	926	24	until	until	IN
hvd.rsl868	926	25	the	the	DT
hvd.rsl868	926	26	dish	dish	NN
hvd.rsl868	926	27	is	be	VBZ
hvd.rsl868	926	28	full	full	JJ
hvd.rsl868	926	29	,	,	,
hvd.rsl868	926	30	having	have	VBG
hvd.rsl868	926	31	crumbs	crumb	NNS
hvd.rsl868	926	32	on	on	IN
hvd.rsl868	926	33	top	top	NN
hvd.rsl868	926	34	.	.	.
hvd.rsl868	927	1	Stir	stir	VB
hvd.rsl868	927	2	two	two	CD
hvd.rsl868	927	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	927	4	of	of	IN
hvd.rsl868	927	5	sugar	sugar	NN
hvd.rsl868	927	6	in	in	IN
hvd.rsl868	927	7	the	the	DT
hvd.rsl868	927	8	milk	milk	NN
hvd.rsl868	927	9	,	,	,
hvd.rsl868	927	10	and	and	CC
hvd.rsl868	927	11	when	when	WRB
hvd.rsl868	927	12	hot	hot	JJ
hvd.rsl868	927	13	pour	pour	VBP
hvd.rsl868	927	14	it	-PRON-	PRP
hvd.rsl868	927	15	over	over	IN
hvd.rsl868	927	16	the	the	DT
hvd.rsl868	927	17	con-	con-	NN
hvd.rsl868	927	18	tents	tent	NNS
hvd.rsl868	927	19	of	of	IN
hvd.rsl868	927	20	the	the	DT
hvd.rsl868	927	21	dish	dish	NN
hvd.rsl868	927	22	.	.	.
hvd.rsl868	928	1	Cover	cover	VB
hvd.rsl868	928	2	and	and	CC
hvd.rsl868	928	3	set	set	VBN
hvd.rsl868	928	4	in	in	IN
hvd.rsl868	928	5	the	the	DT
hvd.rsl868	928	6	oven	oven	NN
hvd.rsl868	928	7	to	to	TO
hvd.rsl868	928	8	bake	bake	VB
hvd.rsl868	928	9	for	for	IN
hvd.rsl868	928	10	about	about	IN
hvd.rsl868	928	11	an.hour	an.hour	NN
hvd.rsl868	928	12	.	.	.
hvd.rsl868	929	1	Stand	stand	VB
hvd.rsl868	929	2	the	the	DT
hvd.rsl868	929	3	pudding	pudding	NN
hvd.rsl868	929	4	dish	dish	NN
hvd.rsl868	929	5	in	in	IN
hvd.rsl868	929	6	a	a	DT
hvd.rsl868	929	7	basin	basin	NN
hvd.rsl868	929	8	of	of	IN
hvd.rsl868	929	9	hot	hot	JJ
hvd.rsl868	929	10	water	water	NN
hvd.rsl868	929	11	.	.	.
hvd.rsl868	930	1	Serve	serve	VB
hvd.rsl868	930	2	with	with	IN
hvd.rsl868	930	3	a	a	DT
hvd.rsl868	930	4	tart	tart	JJ
hvd.rsl868	930	5	sauce	sauce	NN
hvd.rsl868	930	6	.	.	.
hvd.rsl868	931	1	Blueberry	Blueberry	NNP
hvd.rsl868	931	2	Pudding.—Beat	Pudding.—Beat	:
hvd.rsl868	931	3	V/2	V/2	NNP
hvd.rsl868	931	4	cupful	cupful	NN
hvd.rsl868	931	5	sugar	sugar	NN
hvd.rsl868	931	6	with	with	IN
hvd.rsl868	931	7	four	four	CD
hvd.rsl868	931	8	eggs	egg	NNS
hvd.rsl868	931	9	,	,	,
hvd.rsl868	931	10	add	add	VB
hvd.rsl868	931	11	one	one	CD
hvd.rsl868	931	12	pint	pint	NN
hvd.rsl868	931	13	milk	milk	NN
hvd.rsl868	931	14	and	and	CC
hvd.rsl868	931	15	one	one	CD
hvd.rsl868	931	16	cupful	cupful	NN
hvd.rsl868	931	17	flour	flour	NN
hvd.rsl868	931	18	,	,	,
hvd.rsl868	931	19	in	in	IN
hvd.rsl868	931	20	which	which	WDT
hvd.rsl868	931	21	sift	sift	VBP
hvd.rsl868	931	22	one	one	CD
hvd.rsl868	931	23	tablespoonful	tablespoonful	NN
hvd.rsl868	931	24	baking	baking	NN
hvd.rsl868	931	25	powder	powder	NN
hvd.rsl868	931	26	,	,	,
hvd.rsl868	931	27	one	one	CD
hvd.rsl868	931	28	-	-	HYPH
hvd.rsl868	931	29	half	half	NN
hvd.rsl868	931	30	teaspoonful	teaspoonful	NN
hvd.rsl868	931	31	salt	salt	NN
hvd.rsl868	931	32	;	;	:
hvd.rsl868	931	33	add	add	VB
hvd.rsl868	931	34	one	one	CD
hvd.rsl868	931	35	cupful	cupful	NN
hvd.rsl868	931	36	whole	whole	JJ
hvd.rsl868	931	37	blueberries	blueberry	NNS
hvd.rsl868	931	38	;	;	:
hvd.rsl868	931	39	pour	pour	VB
hvd.rsl868	931	40	in	in	IN
hvd.rsl868	931	41	a	a	DT
hvd.rsl868	931	42	buttered	buttered	JJ
hvd.rsl868	931	43	covered	covered	JJ
hvd.rsl868	931	44	mold	mold	NN
hvd.rsl868	931	45	;	;	:
hvd.rsl868	931	46	set	set	VBN
hvd.rsl868	931	47	in	in	IN
hvd.rsl868	931	48	boiling	boiling	NN
hvd.rsl868	931	49	water	water	NN
hvd.rsl868	931	50	,	,	,
hvd.rsl868	931	51	letting	let	VBG
hvd.rsl868	931	52	water	water	NN
hvd.rsl868	931	53	only	only	RB
hvd.rsl868	931	54	come	come	VB
hvd.rsl868	931	55	a	a	DT
hvd.rsl868	931	56	little	little	JJ
hvd.rsl868	931	57	more	more	JJR
hvd.rsl868	931	58	than	than	IN
hvd.rsl868	931	59	half	half	JJ
hvd.rsl868	931	60	way	way	NN
hvd.rsl868	931	61	up	up	IN
hvd.rsl868	931	62	to	to	IN
hvd.rsl868	931	63	the	the	DT
hvd.rsl868	931	64	mold	mold	NN
hvd.rsl868	931	65	;	;	:
hvd.rsl868	931	66	weight	weight	NN
hvd.rsl868	931	67	down	down	RP
hvd.rsl868	931	68	and	and	CC
hvd.rsl868	931	69	boil	boil	VB
hvd.rsl868	931	70	continuously	continuously	RB
hvd.rsl868	931	71	for	for	IN
hvd.rsl868	931	72	one	one	CD
hvd.rsl868	931	73	hour	hour	NN
hvd.rsl868	931	74	;	;	:
hvd.rsl868	931	75	slip	slip	VB
hvd.rsl868	931	76	on	on	RP
hvd.rsl868	931	77	to	to	IN
hvd.rsl868	931	78	a	a	DT
hvd.rsl868	931	79	dish	dish	NN
hvd.rsl868	931	80	and	and	CC
hvd.rsl868	931	81	cover	cover	VB
hvd.rsl868	931	82	with	with	IN
hvd.rsl868	931	83	sauce	sauce	NN
hvd.rsl868	931	84	,	,	,
hvd.rsl868	931	85	then	then	RB
hvd.rsl868	931	86	sprinkle	sprinkle	VB
hvd.rsl868	931	87	over	over	RP
hvd.rsl868	931	88	uncooked	uncooked	JJ
hvd.rsl868	931	89	fruit	fruit	NN
hvd.rsl868	931	90	.	.	.
hvd.rsl868	932	1	Sauce	sauce	NN
hvd.rsl868	932	2	—	—	:
hvd.rsl868	932	3	Beat	beat	VB
hvd.rsl868	932	4	one	one	CD
hvd.rsl868	932	5	cupful	cupful	JJ
hvd.rsl868	932	6	granulated	granulated	JJ
hvd.rsl868	932	7	sugar	sugar	NN
hvd.rsl868	932	8	with	with	IN
hvd.rsl868	932	9	one	one	CD
hvd.rsl868	932	10	cupful	cupful	JJ
hvd.rsl868	932	11	butter	butter	NN
hvd.rsl868	932	12	to	to	IN
hvd.rsl868	932	13	a	a	DT
hvd.rsl868	932	14	cream	cream	NN
hvd.rsl868	932	15	;	;	:
hvd.rsl868	932	16	then	then	RB
hvd.rsl868	932	17	add	add	VB
hvd.rsl868	932	18	yolks	yolk	NNS
hvd.rsl868	932	19	of	of	IN
hvd.rsl868	932	20	two	two	CD
hvd.rsl868	932	21	eggs	egg	NNS
hvd.rsl868	932	22	,	,	,
hvd.rsl868	932	23	one-	one-	JJ
hvd.rsl868	932	24	quarter	quarter	NN
hvd.rsl868	932	25	teaspoonful	teaspoonful	NN
hvd.rsl868	932	26	vanilla	vanilla	NN
hvd.rsl868	932	27	.	.	.
hvd.rsl868	933	1	Baked	bake	VBN
hvd.rsl868	933	2	Blueberry	Blueberry	NNP
hvd.rsl868	933	3	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	933	4	quart	quart	NN
hvd.rsl868	933	5	ripe	ripe	JJ
hvd.rsl868	933	6	,	,	,
hvd.rsl868	933	7	fresh	fresh	JJ
hvd.rsl868	933	8	berries	berry	NNS
hvd.rsl868	933	9	,	,	,
hvd.rsl868	933	10	mace	mace	NN
hvd.rsl868	933	11	or	or	CC
hvd.rsl868	933	12	nutmeg	nutmeg	NNP
hvd.rsl868	933	13	one	one	CD
hvd.rsl868	933	14	-	-	HYPH
hvd.rsl868	933	15	half	half	NN
hvd.rsl868	933	16	teaspoonful	teaspoonful	NN
hvd.rsl868	933	17	;	;	:
hvd.rsl868	933	18	three	three	CD
hvd.rsl868	933	19	eggs	egg	NNS
hvd.rsl868	933	20	well	well	RB
hvd.rsl868	933	21	beaten	beat	VBN
hvd.rsl868	933	22	,	,	,
hvd.rsl868	933	23	separately	separately	RB
hvd.rsl868	933	24	;	;	:
hvd.rsl868	933	25	sugar	sugar	NN
hvd.rsl868	933	26	,	,	,
hvd.rsl868	933	27	THE	the	DT
hvd.rsl868	933	28	RURAL	rural	JJ
hvd.rsl868	933	29	COOK	COOK	NNP
hvd.rsl868	933	30	BOOK	BOOK	NNP
hvd.rsl868	933	31	.	.	.
hvd.rsl868	934	1	53	53	CD
hvd.rsl868	934	2	two	two	CD
hvd.rsl868	934	3	cups	cup	NNS
hvd.rsl868	934	4	;	;	,
hvd.rsl868	934	5	cold	cold	JJ
hvd.rsl868	934	6	butter	butter	NN
hvd.rsl868	934	7	,	,	,
hvd.rsl868	934	8	one	one	CD
hvd.rsl868	934	9	tablespoon	tablespoon	NN
hvd.rsl868	934	10	;	;	:
hvd.rsl868	934	11	sweet	sweet	JJ
hvd.rsl868	934	12	milk	milk	NN
hvd.rsl868	934	13	,	,	,
hvd.rsl868	934	14	one	one	CD
hvd.rsl868	934	15	cup	cup	NN
hvd.rsl868	934	16	;	;	:
hvd.rsl868	934	17	flour	flour	NN
hvd.rsl868	934	18	,	,	,
hvd.rsl868	934	19	one	one	CD
hvd.rsl868	934	20	pint	pint	NN
hvd.rsl868	934	21	;	;	:
hvd.rsl868	934	22	baking	baking	NN
hvd.rsl868	934	23	powder	powder	NN
hvd.rsl868	934	24	,	,	,
hvd.rsl868	934	25	two	two	CD
hvd.rsl868	934	26	teaspoons	teaspoon	NNS
hvd.rsl868	934	27	.	.	.
hvd.rsl868	935	1	Roll	roll	NN
hvd.rsl868	935	2	berries	berry	NNS
hvd.rsl868	935	3	well	well	RB
hvd.rsl868	935	4	in	in	IN
hvd.rsl868	935	5	flour	flour	NN
hvd.rsl868	935	6	,	,	,
hvd.rsl868	935	7	add	add	VB
hvd.rsl868	935	8	them	-PRON-	PRP
hvd.rsl868	935	9	last	last	JJ
hvd.rsl868	935	10	.	.	.
hvd.rsl868	936	1	Bake	bake	VB
hvd.rsl868	936	2	half	half	JJ
hvd.rsl868	936	3	hour	hour	NN
hvd.rsl868	936	4	and	and	CC
hvd.rsl868	936	5	serve	serve	VB
hvd.rsl868	936	6	with	with	IN
hvd.rsl868	936	7	sauce	sauce	NN
hvd.rsl868	936	8	.	.	.
hvd.rsl868	937	1	Delicious	delicious	JJ
hvd.rsl868	937	2	.	.	.
hvd.rsl868	938	1	Steamed	steamed	JJ
hvd.rsl868	938	2	Blueberry	Blueberry	NNP
hvd.rsl868	938	3	Puffs.—Beat	Puffs.—Beat	NNP
hvd.rsl868	938	4	two	two	CD
hvd.rsl868	938	5	eggs	egg	NNS
hvd.rsl868	938	6	until	until	IN
hvd.rsl868	938	7	light	light	NN
hvd.rsl868	938	8	and	and	CC
hvd.rsl868	938	9	thick	thick	JJ
hvd.rsl868	938	10	,	,	,
hvd.rsl868	938	11	with-	with-	JJ
hvd.rsl868	938	12	out	out	RP
hvd.rsl868	938	13	separating	separate	VBG
hvd.rsl868	938	14	;	;	:
hvd.rsl868	938	15	add	add	VB
hvd.rsl868	938	16	half	half	PDT
hvd.rsl868	938	17	a	a	DT
hvd.rsl868	938	18	cupful	cupful	NN
hvd.rsl868	938	19	of	of	IN
hvd.rsl868	938	20	sugar	sugar	NN
hvd.rsl868	938	21	and	and	CC
hvd.rsl868	938	22	half	half	PDT
hvd.rsl868	938	23	a	a	DT
hvd.rsl868	938	24	cupful	cupful	NN
hvd.rsl868	938	25	of	of	IN
hvd.rsl868	938	26	milk	milk	NN
hvd.rsl868	938	27	;	;	:
hvd.rsl868	938	28	sift	sift	VB
hvd.rsl868	938	29	together	together	RB
hvd.rsl868	938	30	three	three	CD
hvd.rsl868	938	31	level	level	NN
hvd.rsl868	938	32	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	938	33	of	of	IN
hvd.rsl868	938	34	baking	baking	NN
hvd.rsl868	938	35	powder	powder	NN
hvd.rsl868	938	36	,	,	,
hvd.rsl868	938	37	half	half	PDT
hvd.rsl868	938	38	a	a	DT
hvd.rsl868	938	39	teaspoon-	teaspoon-	NN
hvd.rsl868	938	40	ful	ful	NN
hvd.rsl868	938	41	of	of	IN
hvd.rsl868	938	42	salt	salt	NN
hvd.rsl868	938	43	and	and	CC
hvd.rsl868	938	44	two	two	CD
hvd.rsl868	938	45	cupfuls	cupful	NNS
hvd.rsl868	938	46	of	of	IN
hvd.rsl868	938	47	flour	flour	NN
hvd.rsl868	938	48	,	,	,
hvd.rsl868	938	49	stir	stir	VB
hvd.rsl868	938	50	into	into	IN
hvd.rsl868	938	51	the	the	DT
hvd.rsl868	938	52	liquid	liquid	JJ
hvd.rsl868	938	53	ingredients	ingredient	NNS
hvd.rsl868	938	54	;	;	:
hvd.rsl868	938	55	then	then	RB
hvd.rsl868	938	56	stir	stir	VB
hvd.rsl868	938	57	in	in	IN
hvd.rsl868	938	58	one	one	CD
hvd.rsl868	938	59	cup	cup	NN
hvd.rsl868	938	60	of	of	IN
hvd.rsl868	938	61	blueberries	blueberry	NNS
hvd.rsl868	938	62	.	.	.
hvd.rsl868	939	1	Turn	turn	VB
hvd.rsl868	939	2	into	into	IN
hvd.rsl868	939	3	buttered	buttered	JJ
hvd.rsl868	939	4	cups	cup	NNS
hvd.rsl868	939	5	and	and	CC
hvd.rsl868	939	6	steam	steam	NN
hvd.rsl868	939	7	half	half	PDT
hvd.rsl868	939	8	an	an	DT
hvd.rsl868	939	9	hour	hour	NN
hvd.rsl868	939	10	.	.	.
hvd.rsl868	940	1	The	the	DT
hvd.rsl868	940	2	batter	batter	NN
hvd.rsl868	940	3	should	should	MD
hvd.rsl868	940	4	drop	drop	VB
hvd.rsl868	940	5	easily	easily	RB
hvd.rsl868	940	6	from	from	IN
hvd.rsl868	940	7	the	the	DT
hvd.rsl868	940	8	end	end	NN
hvd.rsl868	940	9	of	of	IN
hvd.rsl868	940	10	the	the	DT
hvd.rsl868	940	11	spoon	spoon	NN
hvd.rsl868	940	12	.	.	.
hvd.rsl868	941	1	Serve	serve	VB
hvd.rsl868	941	2	hot	hot	JJ
hvd.rsl868	941	3	with	with	IN
hvd.rsl868	941	4	cream	cream	NN
hvd.rsl868	941	5	and	and	CC
hvd.rsl868	941	6	sugar	sugar	NN
hvd.rsl868	941	7	.	.	.
hvd.rsl868	942	1	Bread	Bread	NNP
hvd.rsl868	942	2	and	and	CC
hvd.rsl868	942	3	Butter	Butter	NNP
hvd.rsl868	942	4	Pudding.—Strew	Pudding.—Strew	NNP
hvd.rsl868	942	5	half	half	PDT
hvd.rsl868	942	6	a	a	DT
hvd.rsl868	942	7	cupful	cupful	NN
hvd.rsl868	942	8	of	of	IN
hvd.rsl868	942	9	currants	currant	NNS
hvd.rsl868	942	10	in	in	IN
hvd.rsl868	942	11	the	the	DT
hvd.rsl868	942	12	bottom	bottom	NN
hvd.rsl868	942	13	of	of	IN
hvd.rsl868	942	14	a	a	DT
hvd.rsl868	942	15	baking	baking	NN
hvd.rsl868	942	16	dish	dish	NN
hvd.rsl868	942	17	,	,	,
hvd.rsl868	942	18	then	then	RB
hvd.rsl868	942	19	butter	butter	VB
hvd.rsl868	942	20	some	some	DT
hvd.rsl868	942	21	slices	slice	NNS
hvd.rsl868	942	22	of	of	IN
hvd.rsl868	942	23	freshly	freshly	RB
hvd.rsl868	942	24	-	-	HYPH
hvd.rsl868	942	25	baked	bake	VBN
hvd.rsl868	942	26	bread	bread	NN
hvd.rsl868	942	27	and	and	CC
hvd.rsl868	942	28	lay	lie	VBD
hvd.rsl868	942	29	in	in	IN
hvd.rsl868	942	30	the	the	DT
hvd.rsl868	942	31	dish	dish	NN
hvd.rsl868	942	32	.	.	.
hvd.rsl868	943	1	Make	make	VB
hvd.rsl868	943	2	a	a	DT
hvd.rsl868	943	3	custard	custard	NN
hvd.rsl868	943	4	with	with	IN
hvd.rsl868	943	5	two	two	CD
hvd.rsl868	943	6	eggs	egg	NNS
hvd.rsl868	943	7	and	and	CC
hvd.rsl868	943	8	a	a	DT
hvd.rsl868	943	9	pint	pint	NN
hvd.rsl868	943	10	of	of	IN
hvd.rsl868	943	11	milk	milk	NN
hvd.rsl868	943	12	,	,	,
hvd.rsl868	943	13	sweeten	sweeten	VB
hvd.rsl868	943	14	to	to	TO
hvd.rsl868	943	15	taste	taste	NN
hvd.rsl868	943	16	,	,	,
hvd.rsl868	943	17	and	and	CC
hvd.rsl868	943	18	pour	pour	VB
hvd.rsl868	943	19	it	-PRON-	PRP
hvd.rsl868	943	20	over	over	RP
hvd.rsl868	943	21	;	;	:
hvd.rsl868	943	22	grate	grate	VB
hvd.rsl868	943	23	a	a	DT
hvd.rsl868	943	24	little	little	JJ
hvd.rsl868	943	25	nutmeg	nutmeg	NN
hvd.rsl868	943	26	over	over	IN
hvd.rsl868	943	27	the	the	DT
hvd.rsl868	943	28	top	top	NN
hvd.rsl868	943	29	and	and	CC
hvd.rsl868	943	30	bake	bake	VB
hvd.rsl868	943	31	a	a	DT
hvd.rsl868	943	32	light	light	JJ
hvd.rsl868	943	33	brown	brown	NN
hvd.rsl868	943	34	.	.	.
hvd.rsl868	944	1	This	this	DT
hvd.rsl868	944	2	pudding	pudding	NN
hvd.rsl868	944	3	should	should	MD
hvd.rsl868	944	4	be	be	VB
hvd.rsl868	944	5	baked	bake	VBN
hvd.rsl868	944	6	in	in	IN
hvd.rsl868	944	7	the	the	DT
hvd.rsl868	944	8	dish	dish	NN
hvd.rsl868	944	9	in	in	IN
hvd.rsl868	944	10	which	which	WDT
hvd.rsl868	944	11	it	-PRON-	PRP
hvd.rsl868	944	12	is	be	VBZ
hvd.rsl868	944	13	to	to	TO
hvd.rsl868	944	14	be	be	VB
hvd.rsl868	944	15	sent	send	VBN
hvd.rsl868	944	16	to	to	IN
hvd.rsl868	944	17	table	table	NN
hvd.rsl868	944	18	.	.	.
hvd.rsl868	945	1	It	-PRON-	PRP
hvd.rsl868	945	2	is	be	VBZ
hvd.rsl868	945	3	delicious	delicious	JJ
hvd.rsl868	945	4	eaten	eat	VBN
hvd.rsl868	945	5	with	with	IN
hvd.rsl868	945	6	stewed	stew	VBN
hvd.rsl868	945	7	fruit	fruit	NN
hvd.rsl868	945	8	:	:	:
hvd.rsl868	945	9	Steamed	Steamed	NNP
hvd.rsl868	945	10	Bread	Bread	NNP
hvd.rsl868	945	11	and	and	CC
hvd.rsl868	945	12	Butter	Butter	NNP
hvd.rsl868	945	13	Pudding.—Butter	Pudding.—Butter	NNP
hvd.rsl868	945	14	a	a	DT
hvd.rsl868	945	15	small	small	JJ
hvd.rsl868	945	16	pudding	pudding	NN
hvd.rsl868	945	17	bowl	bowl	NN
hvd.rsl868	945	18	.	.	.
hvd.rsl868	946	1	Cut	cut	VB
hvd.rsl868	946	2	some	some	DT
hvd.rsl868	946	3	thin	thin	JJ
hvd.rsl868	946	4	bread	bread	NN
hvd.rsl868	946	5	and	and	CC
hvd.rsl868	946	6	butter	butter	NN
hvd.rsl868	946	7	,	,	,
hvd.rsl868	946	8	decorate	decorate	VB
hvd.rsl868	946	9	the	the	DT
hvd.rsl868	946	10	bottom	bottom	NN
hvd.rsl868	946	11	of	of	IN
hvd.rsl868	946	12	the	the	DT
hvd.rsl868	946	13	basin	basin	NN
hvd.rsl868	946	14	with	with	IN
hvd.rsl868	946	15	candied	candy	VBN
hvd.rsl868	946	16	peel	peel	NN
hvd.rsl868	946	17	cut	cut	VBN
hvd.rsl868	946	18	in	in	IN
hvd.rsl868	946	19	stars	star	NNS
hvd.rsl868	946	20	,	,	,
hvd.rsl868	946	21	or	or	CC
hvd.rsl868	946	22	a	a	DT
hvd.rsl868	946	23	few	few	JJ
hvd.rsl868	946	24	raisins	raisin	NNS
hvd.rsl868	946	25	or	or	CC
hvd.rsl868	946	26	preserved	preserve	VBN
hvd.rsl868	946	27	cherries	cherry	NNS
hvd.rsl868	946	28	;	;	,
hvd.rsl868	946	29	put	put	VBN
hvd.rsl868	946	30	in	in	IN
hvd.rsl868	946	31	the	the	DT
hvd.rsl868	946	32	slices	slice	NNS
hvd.rsl868	946	33	of	of	IN
hvd.rsl868	946	34	bread	bread	NN
hvd.rsl868	946	35	and	and	CC
hvd.rsl868	946	36	butter	butter	NN
hvd.rsl868	946	37	,	,	,
hvd.rsl868	946	38	dusting	dust	VBG
hvd.rsl868	946	39	each	each	DT
hvd.rsl868	946	40	slice	slice	NN
hvd.rsl868	946	41	with	with	IN
hvd.rsl868	946	42	sugar	sugar	NN
hvd.rsl868	946	43	and	and	CC
hvd.rsl868	946	44	sprinkling	sprinkle	VBG
hvd.rsl868	946	45	with	with	IN
hvd.rsl868	946	46	a	a	DT
hvd.rsl868	946	47	few	few	JJ
hvd.rsl868	946	48	chopped	chop	VBN
hvd.rsl868	946	49	preserved	preserve	VBN
hvd.rsl868	946	50	cherries	cherry	NNS
hvd.rsl868	946	51	.	.	.
hvd.rsl868	947	1	When	when	WRB
hvd.rsl868	947	2	full	full	JJ
hvd.rsl868	947	3	beat	beat	VBD
hvd.rsl868	947	4	up	up	RP
hvd.rsl868	947	5	an	an	DT
hvd.rsl868	947	6	egg	egg	NN
hvd.rsl868	947	7	with	with	IN
hvd.rsl868	947	8	half	half	PDT
hvd.rsl868	947	9	a	a	DT
hvd.rsl868	947	10	pint	pint	NN
hvd.rsl868	947	11	of	of	IN
hvd.rsl868	947	12	milk	milk	NN
hvd.rsl868	947	13	,	,	,
hvd.rsl868	947	14	flavor	flavor	NN
hvd.rsl868	947	15	with	with	IN
hvd.rsl868	947	16	essence	essence	NN
hvd.rsl868	947	17	of	of	IN
hvd.rsl868	947	18	almonds	almond	NNS
hvd.rsl868	947	19	,	,	,
hvd.rsl868	947	20	and	and	CC
hvd.rsl868	947	21	strain	strain	VB
hvd.rsl868	947	22	over	over	IN
hvd.rsl868	947	23	the	the	DT
hvd.rsl868	947	24	pudding	pudding	NN
hvd.rsl868	947	25	.	.	.
hvd.rsl868	948	1	Leave	leave	VB
hvd.rsl868	948	2	to	to	TO
hvd.rsl868	948	3	soak	soak	VB
hvd.rsl868	948	4	for	for	IN
hvd.rsl868	948	5	a	a	DT
hvd.rsl868	948	6	while	while	NN
hvd.rsl868	948	7	,	,	,
hvd.rsl868	948	8	cover	cover	VBP
hvd.rsl868	948	9	with	with	IN
hvd.rsl868	948	10	buttered	buttered	JJ
hvd.rsl868	948	11	paper	paper	NN
hvd.rsl868	948	12	,	,	,
hvd.rsl868	948	13	and	and	CC
hvd.rsl868	948	14	steam	steam	VB
hvd.rsl868	948	15	for	for	IN
hvd.rsl868	948	16	an	an	DT
hvd.rsl868	948	17	hour	hour	NN
hvd.rsl868	948	18	and	and	CC
hvd.rsl868	948	19	a	a	DT
hvd.rsl868	948	20	quarter	quarter	NN
hvd.rsl868	948	21	.	.	.
hvd.rsl868	949	1	Turn	turn	VB
hvd.rsl868	949	2	out	out	RP
hvd.rsl868	949	3	,	,	,
hvd.rsl868	949	4	and	and	CC
hvd.rsl868	949	5	serve	serve	VB
hvd.rsl868	949	6	with	with	IN
hvd.rsl868	949	7	custard	custard	NN
hvd.rsl868	949	8	.	.	.
hvd.rsl868	950	1	Bread	Bread	NNP
hvd.rsl868	950	2	Pudding	Pudding	NNP
hvd.rsl868	950	3	in	in	IN
hvd.rsl868	950	4	Disguise.—Break	Disguise.—Break	NNP
hvd.rsl868	950	5	half	half	PDT
hvd.rsl868	950	6	a	a	DT
hvd.rsl868	950	7	loaf	loaf	NN
hvd.rsl868	950	8	of	of	IN
hvd.rsl868	950	9	bread	bread	NN
hvd.rsl868	950	10	into	into	IN
hvd.rsl868	950	11	pieces	piece	NNS
hvd.rsl868	950	12	and	and	CC
hvd.rsl868	950	13	soak	soak	VB
hvd.rsl868	950	14	in	in	IN
hvd.rsl868	950	15	milk	milk	NN
hvd.rsl868	950	16	,	,	,
hvd.rsl868	950	17	just	just	RB
hvd.rsl868	950	18	what	what	WP
hvd.rsl868	950	19	the	the	DT
hvd.rsl868	950	20	bread	bread	NN
hvd.rsl868	950	21	will	will	MD
hvd.rsl868	950	22	take	take	VB
hvd.rsl868	950	23	up	up	RP
hvd.rsl868	950	24	.	.	.
hvd.rsl868	951	1	Then	then	RB
hvd.rsl868	951	2	add	add	VB
hvd.rsl868	951	3	an	an	DT
hvd.rsl868	951	4	egg	egg	NN
hvd.rsl868	951	5	and	and	CC
hvd.rsl868	951	6	a	a	DT
hvd.rsl868	951	7	cup	cup	NN
hvd.rsl868	951	8	of	of	IN
hvd.rsl868	951	9	sugar	sugar	NN
hvd.rsl868	951	10	and	and	CC
hvd.rsl868	951	11	a	a	DT
hvd.rsl868	951	12	cup	cup	NN
hvd.rsl868	951	13	of	of	IN
hvd.rsl868	951	14	rich	rich	JJ
hvd.rsl868	951	15	,	,	,
hvd.rsl868	951	16	creamy	creamy	JJ
hvd.rsl868	951	17	milk	milk	NN
hvd.rsl868	951	18	in	in	IN
hvd.rsl868	951	19	which	which	WDT
hvd.rsl868	951	20	put	put	VBD
hvd.rsl868	951	21	half	half	JJ
hvd.rsl868	951	22	teaspoonful	teaspoonful	NN
hvd.rsl868	951	23	of	of	IN
hvd.rsl868	951	24	saleratus	saleratus	NN
hvd.rsl868	951	25	and	and	CC
hvd.rsl868	951	26	teaspoonful	teaspoonful	NN
hvd.rsl868	951	27	of	of	IN
hvd.rsl868	951	28	cream	cream	NN
hvd.rsl868	951	29	of	of	IN
hvd.rsl868	951	30	tartar	tartar	NN
hvd.rsl868	951	31	.	.	.
hvd.rsl868	952	1	Bake	bake	VB
hvd.rsl868	952	2	until	until	IN
hvd.rsl868	952	3	light	light	NN
hvd.rsl868	952	4	and	and	CC
hvd.rsl868	952	5	well	well	RB
hvd.rsl868	952	6	browned	browned	JJ
hvd.rsl868	952	7	in	in	IN
hvd.rsl868	952	8	a	a	DT
hvd.rsl868	952	9	medium	medium	JJ
hvd.rsl868	952	10	oven	oven	NN
hvd.rsl868	952	11	.	.	.
hvd.rsl868	953	1	To	to	TO
hvd.rsl868	953	2	serve	serve	VB
hvd.rsl868	953	3	pour	pour	VB
hvd.rsl868	953	4	a	a	DT
hvd.rsl868	953	5	little	little	JJ
hvd.rsl868	953	6	maple	maple	NN
hvd.rsl868	953	7	syrup	syrup	NN
hvd.rsl868	953	8	over	over	IN
hvd.rsl868	953	9	each	each	DT
hvd.rsl868	953	10	dish	dish	NN
hvd.rsl868	953	11	.	.	.
hvd.rsl868	954	1	Brown	Brown	NNP
hvd.rsl868	954	2	Betty.—Mix	Betty.—Mix	,
hvd.rsl868	954	3	a	a	DT
hvd.rsl868	954	4	cupful	cupful	NN
hvd.rsl868	954	5	of	of	IN
hvd.rsl868	954	6	sugar	sugar	NN
hvd.rsl868	954	7	and	and	CC
hvd.rsl868	954	8	a	a	DT
hvd.rsl868	954	9	level	level	JJ
hvd.rsl868	954	10	teaspoonful	teaspoonful	NN
hvd.rsl868	954	11	of	of	IN
hvd.rsl868	954	12	cinnamon	cinnamon	NN
hvd.rsl868	954	13	.	.	.
hvd.rsl868	955	1	Prepare	prepare	VB
hvd.rsl868	955	2	about	about	IN
hvd.rsl868	955	3	a	a	DT
hvd.rsl868	955	4	quart	quart	NN
hvd.rsl868	955	5	of	of	IN
hvd.rsl868	955	6	sliced	slice	VBN
hvd.rsl868	955	7	tart	tart	JJ
hvd.rsl868	955	8	apples	apple	NNS
hvd.rsl868	955	9	.	.	.
hvd.rsl868	956	1	Stir	stir	VB
hvd.rsl868	956	2	into	into	IN
hvd.rsl868	956	3	a	a	DT
hvd.rsl868	956	4	pint	pint	NN
hvd.rsl868	956	5	of	of	IN
hvd.rsl868	956	6	soft	soft	JJ
hvd.rsl868	956	7	bread	bread	NN
hvd.rsl868	956	8	crumbs	crumb	NNS
hvd.rsl868	956	9	about	about	IN
hvd.rsl868	956	10	half	half	PDT
hvd.rsl868	956	11	a	a	DT
hvd.rsl868	956	12	cupful	cupful	NN
hvd.rsl868	956	13	of	of	IN
hvd.rsl868	956	14	melted	melt	VBN
hvd.rsl868	956	15	butter	butter	NN
hvd.rsl868	956	16	.	.	.
hvd.rsl868	957	1	Butter	butter	NN
hvd.rsl868	957	2	well	well	RB
hvd.rsl868	957	3	a	a	DT
hvd.rsl868	957	4	deep	deep	JJ
hvd.rsl868	957	5	pudding	pudding	NN
hvd.rsl868	957	6	dish	dish	NN
hvd.rsl868	957	7	,	,	,
hvd.rsl868	957	8	put	put	VBN
hvd.rsl868	957	9	in	in	RP
hvd.rsl868	957	10	a	a	DT
hvd.rsl868	957	11	layer	layer	NN
hvd.rsl868	957	12	of	of	IN
hvd.rsl868	957	13	crumbs	crumb	NNS
hvd.rsl868	957	14	,	,	,
hvd.rsl868	957	15	then	then	RB
hvd.rsl868	957	16	sliced	slice	VBN
hvd.rsl868	957	17	apples	apple	NNS
hvd.rsl868	957	18	and	and	CC
hvd.rsl868	957	19	sprinkle	sprinkle	VB
hvd.rsl868	957	20	with	with	IN
hvd.rsl868	957	21	sugar	sugar	NN
hvd.rsl868	957	22	,	,	,
hvd.rsl868	957	23	then	then	RB
hvd.rsl868	957	24	another	another	DT
hvd.rsl868	957	25	layer	layer	NN
hvd.rsl868	957	26	of	of	IN
hvd.rsl868	957	27	crumbs	crumb	NNS
hvd.rsl868	957	28	,	,	,
hvd.rsl868	957	29	apples	apple	NNS
hvd.rsl868	957	30	and	and	CC
hvd.rsl868	957	31	sugar	sugar	NN
hvd.rsl868	957	32	and	and	CC
hvd.rsl868	957	33	continue	continue	VB
hvd.rsl868	957	34	until	until	IN
hvd.rsl868	957	35	the	the	DT
hvd.rsl868	957	36	materials	material	NNS
hvd.rsl868	957	37	are	be	VBP
hvd.rsl868	957	38	used	use	VBN
hvd.rsl868	957	39	with	with	IN
hvd.rsl868	957	40	a	a	DT
hvd.rsl868	957	41	thick	thick	JJ
hvd.rsl868	957	42	layer	layer	NN
hvd.rsl868	957	43	of	of	IN
hvd.rsl868	957	44	crumbs	crumb	NNS
hvd.rsl868	957	45	on	on	IN
hvd.rsl868	957	46	the	the	DT
hvd.rsl868	957	47	top	top	NN
hvd.rsl868	957	48	.	.	.
hvd.rsl868	958	1	Bake	bake	VB
hvd.rsl868	958	2	about	about	RB
hvd.rsl868	958	3	an	an	DT
hvd.rsl868	958	4	hour	hour	NN
hvd.rsl868	958	5	in	in	IN
hvd.rsl868	958	6	a	a	DT
hvd.rsl868	958	7	moderate	moderate	JJ
hvd.rsl868	958	8	oven	oven	NN
hvd.rsl868	958	9	.	.	.
hvd.rsl868	959	1	If	if	IN
hvd.rsl868	959	2	the	the	DT
hvd.rsl868	959	3	oven	oven	NN
hvd.rsl868	959	4	browns	brown	VBZ
hvd.rsl868	959	5	on	on	IN
hvd.rsl868	959	6	the	the	DT
hvd.rsl868	959	7	bottom	bottom	NN
hvd.rsl868	959	8	set	set	VBN
hvd.rsl868	959	9	in	in	IN
hvd.rsl868	959	10	a	a	DT
hvd.rsl868	959	11	pan	pan	NN
hvd.rsl868	959	12	of	of	IN
hvd.rsl868	959	13	hot	hot	JJ
hvd.rsl868	959	14	water	water	NN
hvd.rsl868	959	15	or	or	CC
hvd.rsl868	959	16	bake	bake	VB
hvd.rsl868	959	17	on	on	RP
hvd.rsl868	959	18	the	the	DT
hvd.rsl868	959	19	top	top	JJ
hvd.rsl868	959	20	grate	grate	NN
hvd.rsl868	959	21	of	of	IN
hvd.rsl868	959	22	the	the	DT
hvd.rsl868	959	23	oven	oven	NN
hvd.rsl868	959	24	,	,	,
hvd.rsl868	959	25	covering	cover	VBG
hvd.rsl868	959	26	the	the	DT
hvd.rsl868	959	27	pudding	pudding	NN
hvd.rsl868	959	28	well	well	RB
hvd.rsl868	959	29	to	to	TO
hvd.rsl868	959	30	prevent	prevent	VB
hvd.rsl868	959	31	too	too	RB
hvd.rsl868	959	32	crisp	crisp	JJ
hvd.rsl868	959	33	an	an	DT
hvd.rsl868	959	34	upper	upper	JJ
hvd.rsl868	959	35	crust	crust	NN
hvd.rsl868	959	36	.	.	.
hvd.rsl868	960	1	Serve	serve	VB
hvd.rsl868	960	2	with	with	IN
hvd.rsl868	960	3	hard	hard	JJ
hvd.rsl868	960	4	sauce	sauce	NN
hvd.rsl868	960	5	made	make	VBN
hvd.rsl868	960	6	as	as	IN
hvd.rsl868	960	7	follows	follow	VBZ
hvd.rsl868	960	8	:	:	:
hvd.rsl868	960	9	Cream	cream	NN
hvd.rsl868	960	10	a	a	DT
hvd.rsl868	960	11	third	third	NN
hvd.rsl868	960	12	of	of	IN
hvd.rsl868	960	13	a	a	DT
hvd.rsl868	960	14	cupful	cupful	NN
hvd.rsl868	960	15	of	of	IN
hvd.rsl868	960	16	butter	butter	NN
hvd.rsl868	960	17	,	,	,
hvd.rsl868	960	18	add	add	VB
hvd.rsl868	960	19	gradually	gradually	RB
hvd.rsl868	960	20	a	a	DT
hvd.rsl868	960	21	cupful	cupful	NN
hvd.rsl868	960	22	of	of	IN
hvd.rsl868	960	23	powdered	powdered	JJ
hvd.rsl868	960	24	sugar	sugar	NN
hvd.rsl868	960	25	and	and	CC
hvd.rsl868	960	26	when	when	WRB
hvd.rsl868	960	27	beaten	beat	VBN
hvd.rsl868	960	28	to	to	IN
hvd.rsl868	960	29	a	a	DT
hvd.rsl868	960	30	cream	cream	NN
hvd.rsl868	960	31	add	add	VB
hvd.rsl868	960	32	drop	drop	NN
hvd.rsl868	960	33	by	by	IN
hvd.rsl868	960	34	drop	drop	NN
hvd.rsl868	960	35	to	to	TO
hvd.rsl868	960	36	prevent	prevent	VB
hvd.rsl868	960	37	separation	separation	NN
hvd.rsl868	960	38	,	,	,
hvd.rsl868	960	39	two	two	CD
hvd.rsl868	960	40	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	960	41	of	of	IN
hvd.rsl868	960	42	rich	rich	JJ
hvd.rsl868	960	43	cream	cream	NN
hvd.rsl868	960	44	.	.	.
hvd.rsl868	961	1	Flavor	flavor	NN
hvd.rsl868	961	2	with	with	IN
hvd.rsl868	961	3	vanilla	vanilla	NN
hvd.rsl868	961	4	or	or	CC
hvd.rsl868	961	5	lemon	lemon	NN
hvd.rsl868	961	6	juice	juice	NN
hvd.rsl868	961	7	.	.	.
hvd.rsl868	962	1	54	54	CD
hvd.rsl868	962	2	THE	the	DT
hvd.rsl868	962	3	RURAL	rural	JJ
hvd.rsl868	962	4	COOK	COOK	NNP
hvd.rsl868	962	5	BOOK	book	NN
hvd.rsl868	962	6	.	.	.
hvd.rsl868	963	1	Carrot	Carrot	NNP
hvd.rsl868	963	2	Pudding.—Mix	Pudding.—Mix	,
hvd.rsl868	963	3	together	together	RB
hvd.rsl868	963	4	one	one	CD
hvd.rsl868	963	5	cupful	cupful	NN
hvd.rsl868	963	6	of	of	IN
hvd.rsl868	963	7	grated	grate	VBN
hvd.rsl868	963	8	bread	bread	NN
hvd.rsl868	963	9	crumbs	crumb	NNS
hvd.rsl868	963	10	,	,	,
hvd.rsl868	963	11	a	a	DT
hvd.rsl868	963	12	quarter	quarter	NN
hvd.rsl868	963	13	of	of	IN
hvd.rsl868	963	14	a	a	DT
hvd.rsl868	963	15	pound	pound	NN
hvd.rsl868	963	16	each	each	DT
hvd.rsl868	963	17	of	of	IN
hvd.rsl868	963	18	flour	flour	NN
hvd.rsl868	963	19	and	and	CC
hvd.rsl868	963	20	of	of	IN
hvd.rsl868	963	21	butter	butter	NN
hvd.rsl868	963	22	,	,	,
hvd.rsl868	963	23	one	one	CD
hvd.rsl868	963	24	-	-	HYPH
hvd.rsl868	963	25	half	half	NN
hvd.rsl868	963	26	pound	pound	NN
hvd.rsl868	963	27	of	of	IN
hvd.rsl868	963	28	preserved	preserve	VBN
hvd.rsl868	963	29	cherries	cherry	NNS
hvd.rsl868	963	30	,	,	,
hvd.rsl868	963	31	and	and	CC
hvd.rsl868	963	32	one	one	CD
hvd.rsl868	963	33	-	-	HYPH
hvd.rsl868	963	34	half	half	NN
hvd.rsl868	963	35	pound	pound	NN
hvd.rsl868	963	36	of	of	IN
hvd.rsl868	963	37	sugar	sugar	NN
hvd.rsl868	963	38	and	and	CC
hvd.rsl868	963	39	a	a	DT
hvd.rsl868	963	40	saltspoonful	saltspoonful	NN
hvd.rsl868	963	41	of	of	IN
hvd.rsl868	963	42	salt	salt	NN
hvd.rsl868	963	43	.	.	.
hvd.rsl868	964	1	Boil	boil	VB
hvd.rsl868	964	2	six	six	CD
hvd.rsl868	964	3	young	young	JJ
hvd.rsl868	964	4	carrots	carrot	NNS
hvd.rsl868	964	5	until	until	IN
hvd.rsl868	964	6	they	-PRON-	PRP
hvd.rsl868	964	7	are	be	VBP
hvd.rsl868	964	8	tender	tender	JJ
hvd.rsl868	964	9	,	,	,
hvd.rsl868	964	10	then	then	RB
hvd.rsl868	964	11	pass	pass	VB
hvd.rsl868	964	12	them	-PRON-	PRP
hvd.rsl868	964	13	through	through	IN
hvd.rsl868	964	14	a	a	DT
hvd.rsl868	964	15	sieve	sieve	NN
hvd.rsl868	964	16	and	and	CC
hvd.rsl868	964	17	add	add	VB
hvd.rsl868	964	18	half	half	PDT
hvd.rsl868	964	19	a	a	DT
hvd.rsl868	964	20	pound	pound	NN
hvd.rsl868	964	21	of	of	IN
hvd.rsl868	964	22	this	this	DT
hvd.rsl868	964	23	pulp	pulp	NN
hvd.rsl868	964	24	to	to	IN
hvd.rsl868	964	25	the	the	DT
hvd.rsl868	964	26	other	other	JJ
hvd.rsl868	964	27	ingredi-	ingredi-	NNP
hvd.rsl868	964	28	ents	ent	NNS
hvd.rsl868	964	29	.	.	.
hvd.rsl868	965	1	Stir	stir	VB
hvd.rsl868	965	2	the	the	DT
hvd.rsl868	965	3	mixture	mixture	NN
hvd.rsl868	965	4	well	well	RB
hvd.rsl868	965	5	,	,	,
hvd.rsl868	965	6	then	then	RB
hvd.rsl868	965	7	steam	steam	VB
hvd.rsl868	965	8	it	-PRON-	PRP
hvd.rsl868	965	9	in	in	IN
hvd.rsl868	965	10	a	a	DT
hvd.rsl868	965	11	buttered	buttered	JJ
hvd.rsl868	965	12	mold	mold	NN
hvd.rsl868	965	13	for	for	IN
hvd.rsl868	965	14	2}4	2}4	CD
hvd.rsl868	965	15	hours	hour	NNS
hvd.rsl868	965	16	.	.	.
hvd.rsl868	966	1	In	in	IN
hvd.rsl868	966	2	the	the	DT
hvd.rsl868	966	3	Winter	Winter	NNP
hvd.rsl868	966	4	we	-PRON-	PRP
hvd.rsl868	966	5	make	make	VBP
hvd.rsl868	966	6	an	an	DT
hvd.rsl868	966	7	imitation	imitation	NN
hvd.rsl868	966	8	plum	plum	NN
hvd.rsl868	966	9	pudding	pudding	NN
hvd.rsl868	966	10	in	in	IN
hvd.rsl868	966	11	which	which	WDT
hvd.rsl868	966	12	a	a	DT
hvd.rsl868	966	13	cupful	cupful	NN
hvd.rsl868	966	14	of	of	IN
hvd.rsl868	966	15	grated	grate	VBN
hvd.rsl868	966	16	carrot	carrot	NN
hvd.rsl868	966	17	is	be	VBZ
hvd.rsl868	966	18	used	use	VBN
hvd.rsl868	966	19	,	,	,
hvd.rsl868	966	20	the	the	DT
hvd.rsl868	966	21	carrot	carrot	NN
hvd.rsl868	966	22	both	both	CC
hvd.rsl868	966	23	lightening	lighten	VBG
hvd.rsl868	966	24	and	and	CC
hvd.rsl868	966	25	enriching	enrich	VBG
hvd.rsl868	966	26	it	-PRON-	PRP
hvd.rsl868	966	27	.	.	.
hvd.rsl868	967	1	Cherry	cherry	NN
hvd.rsl868	967	2	Cups.—Measure	Cups.—Measure	NNP
hvd.rsl868	967	3	a	a	DT
hvd.rsl868	967	4	pint	pint	NN
hvd.rsl868	967	5	of	of	IN
hvd.rsl868	967	6	sifted	sift	VBN
hvd.rsl868	967	7	flour	flour	NN
hvd.rsl868	967	8	,	,	,
hvd.rsl868	967	9	add	add	VB
hvd.rsl868	967	10	two	two	CD
hvd.rsl868	967	11	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	967	12	of	of	IN
hvd.rsl868	967	13	baking	baking	NN
hvd.rsl868	967	14	powder	powder	NN
hvd.rsl868	967	15	and	and	CC
hvd.rsl868	967	16	half	half	PDT
hvd.rsl868	967	17	a	a	DT
hvd.rsl868	967	18	teaspoonful	teaspoonful	NN
hvd.rsl868	967	19	of	of	IN
hvd.rsl868	967	20	salt	salt	NN
hvd.rsl868	967	21	and	and	CC
hvd.rsl868	967	22	sift	sift	VB
hvd.rsl868	967	23	again	again	RB
hvd.rsl868	967	24	.	.	.
hvd.rsl868	968	1	Mix	mix	VB
hvd.rsl868	968	2	to	to	IN
hvd.rsl868	968	3	a	a	DT
hvd.rsl868	968	4	soft	soft	JJ
hvd.rsl868	968	5	dough	dough	NN
hvd.rsl868	968	6	with	with	IN
hvd.rsl868	968	7	cold	cold	JJ
hvd.rsl868	968	8	water	water	NN
hvd.rsl868	968	9	.	.	.
hvd.rsl868	969	1	Butter	butter	NN
hvd.rsl868	969	2	little	little	JJ
hvd.rsl868	969	3	custard	custard	NN
hvd.rsl868	969	4	cups	cup	NNS
hvd.rsl868	969	5	and	and	CC
hvd.rsl868	969	6	drop	drop	VB
hvd.rsl868	969	7	in	in	IN
hvd.rsl868	969	8	a	a	DT
hvd.rsl868	969	9	little	little	JJ
hvd.rsl868	969	10	of	of	IN
hvd.rsl868	969	11	the	the	DT
hvd.rsl868	969	12	dough	dough	NN
hvd.rsl868	969	13	and	and	CC
hvd.rsl868	969	14	then	then	RB
hvd.rsl868	969	15	add	add	VB
hvd.rsl868	969	16	a	a	DT
hvd.rsl868	969	17	teaspoonful	teaspoonful	NN
hvd.rsl868	969	18	of	of	IN
hvd.rsl868	969	19	the	the	DT
hvd.rsl868	969	20	cherries	cherry	NNS
hvd.rsl868	969	21	;	;	:
hvd.rsl868	969	22	cover	cover	VB
hvd.rsl868	969	23	these	these	DT
hvd.rsl868	969	24	with	with	IN
hvd.rsl868	969	25	more	more	JJR
hvd.rsl868	969	26	dough	dough	NN
hvd.rsl868	969	27	(	(	-LRB-
hvd.rsl868	969	28	the	the	DT
hvd.rsl868	969	29	cups	cup	NNS
hvd.rsl868	969	30	should	should	MD
hvd.rsl868	969	31	not	not	RB
hvd.rsl868	969	32	be	be	VB
hvd.rsl868	969	33	more	more	JJR
hvd.rsl868	969	34	than	than	IN
hvd.rsl868	969	35	half	half	NN
hvd.rsl868	969	36	full	full	JJ
hvd.rsl868	969	37	)	)	-RRB-
hvd.rsl868	969	38	.	.	.
hvd.rsl868	970	1	Set	set	VB
hvd.rsl868	970	2	the	the	DT
hvd.rsl868	970	3	cups	cup	NNS
hvd.rsl868	970	4	in	in	IN
hvd.rsl868	970	5	a	a	DT
hvd.rsl868	970	6	steamer	steamer	NN
hvd.rsl868	970	7	,	,	,
hvd.rsl868	970	8	or	or	CC
hvd.rsl868	970	9	if	if	IN
hvd.rsl868	970	10	you	-PRON-	PRP
hvd.rsl868	970	11	have	have	VBP
hvd.rsl868	970	12	no	no	DT
hvd.rsl868	970	13	steamer	steamer	NN
hvd.rsl868	970	14	you	-PRON-	PRP
hvd.rsl868	970	15	can	can	MD
hvd.rsl868	970	16	put	put	VB
hvd.rsl868	970	17	them	-PRON-	PRP
hvd.rsl868	970	18	in	in	IN
hvd.rsl868	970	19	a	a	DT
hvd.rsl868	970	20	deep	deep	JJ
hvd.rsl868	970	21	baking	baking	NN
hvd.rsl868	970	22	pan	pan	NN
hvd.rsl868	970	23	with	with	IN
hvd.rsl868	970	24	a	a	DT
hvd.rsl868	970	25	little	little	JJ
hvd.rsl868	970	26	boiling	boiling	NN
hvd.rsl868	970	27	water	water	NN
hvd.rsl868	970	28	;	;	:
hvd.rsl868	970	29	cover	cover	VB
hvd.rsl868	970	30	closely	closely	RB
hvd.rsl868	970	31	with	with	IN
hvd.rsl868	970	32	another	another	DT
hvd.rsl868	970	33	pan	pan	NN
hvd.rsl868	970	34	and	and	CC
hvd.rsl868	970	35	steam	steam	VB
hvd.rsl868	970	36	half	half	PDT
hvd.rsl868	970	37	an	an	DT
hvd.rsl868	970	38	hour	hour	NN
hvd.rsl868	970	39	in	in	IN
hvd.rsl868	970	40	the	the	DT
hvd.rsl868	970	41	oven	oven	NN
hvd.rsl868	970	42	.	.	.
hvd.rsl868	971	1	Eat	eat	VB
hvd.rsl868	971	2	with	with	IN
hvd.rsl868	971	3	cherry	cherry	NN
hvd.rsl868	971	4	sauce	sauce	NN
hvd.rsl868	971	5	or	or	CC
hvd.rsl868	971	6	sweetened	sweeten	VBN
hvd.rsl868	971	7	cream	cream	NN
hvd.rsl868	971	8	.	.	.
hvd.rsl868	972	1	On	on	IN
hvd.rsl868	972	2	bread	bread	NN
hvd.rsl868	972	3	baking	baking	NN
hvd.rsl868	972	4	day	day	NN
hvd.rsl868	972	5	you	-PRON-	PRP
hvd.rsl868	972	6	can	can	MD
hvd.rsl868	972	7	make	make	VB
hvd.rsl868	972	8	these	these	DT
hvd.rsl868	972	9	with	with	IN
hvd.rsl868	972	10	bread	bread	NN
hvd.rsl868	972	11	dough	dough	NN
hvd.rsl868	972	12	instead	instead	RB
hvd.rsl868	972	13	of	of	IN
hvd.rsl868	972	14	the	the	DT
hvd.rsl868	972	15	baking	baking	NN
hvd.rsl868	972	16	powder	powder	NN
hvd.rsl868	972	17	dough	dough	NN
hvd.rsl868	972	18	.	.	.
hvd.rsl868	973	1	Cherry	Cherry	NNP
hvd.rsl868	973	2	Batter	Batter	NNP
hvd.rsl868	973	3	Pudding.—Prepare	Pudding.—Prepare	NNP
hvd.rsl868	973	4	a	a	DT
hvd.rsl868	973	5	cupful	cupful	NN
hvd.rsl868	973	6	of	of	IN
hvd.rsl868	973	7	stoned	stoned	JJ
hvd.rsl868	973	8	cherries	cherry	NNS
hvd.rsl868	973	9	.	.	.
hvd.rsl868	974	1	Beat	beat	VB
hvd.rsl868	974	2	two	two	CD
hvd.rsl868	974	3	eggs	egg	NNS
hvd.rsl868	974	4	separately	separately	RB
hvd.rsl868	974	5	,	,	,
hvd.rsl868	974	6	add	add	VBP
hvd.rsl868	974	7	half	half	PDT
hvd.rsl868	974	8	a	a	DT
hvd.rsl868	974	9	pint	pint	NN
hvd.rsl868	974	10	of	of	IN
hvd.rsl868	974	11	milk	milk	NN
hvd.rsl868	974	12	,	,	,
hvd.rsl868	974	13	or	or	CC
hvd.rsl868	974	14	better	well	JJR
hvd.rsl868	974	15	still	still	RB
hvd.rsl868	974	16	,	,	,
hvd.rsl868	974	17	sweet	sweet	JJ
hvd.rsl868	974	18	cream	cream	NN
hvd.rsl868	974	19	,	,	,
hvd.rsl868	974	20	to	to	IN
hvd.rsl868	974	21	the	the	DT
hvd.rsl868	974	22	yolks	yolk	NNS
hvd.rsl868	974	23	,	,	,
hvd.rsl868	974	24	and	and	CC
hvd.rsl868	974	25	to	to	IN
hvd.rsl868	974	26	this	this	DT
hvd.rsl868	974	27	one	one	CD
hvd.rsl868	974	28	tablespoonful	tablespoonful	NN
hvd.rsl868	974	29	of	of	IN
hvd.rsl868	974	30	melted	melt	VBN
hvd.rsl868	974	31	butter	butter	NN
hvd.rsl868	974	32	.	.	.
hvd.rsl868	975	1	Have	have	VBP
hvd.rsl868	975	2	ready	ready	JJ
hvd.rsl868	975	3	V/2	v/2	JJ
hvd.rsl868	975	4	cupful	cupful	NN
hvd.rsl868	975	5	of	of	IN
hvd.rsl868	975	6	flour	flour	NN
hvd.rsl868	975	7	,	,	,
hvd.rsl868	975	8	into	into	IN
hvd.rsl868	975	9	which	which	WDT
hvd.rsl868	975	10	two	two	CD
hvd.rsl868	975	11	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	975	12	of	of	IN
hvd.rsl868	975	13	baking	baking	NN
hvd.rsl868	975	14	powder	powder	NN
hvd.rsl868	975	15	have	have	VBP
hvd.rsl868	975	16	been	be	VBN
hvd.rsl868	975	17	sifted	sift	VBN
hvd.rsl868	975	18	,	,	,
hvd.rsl868	975	19	with	with	IN
hvd.rsl868	975	20	a	a	DT
hvd.rsl868	975	21	dash	dash	NN
hvd.rsl868	975	22	of	of	IN
hvd.rsl868	975	23	salt	salt	NN
hvd.rsl868	975	24	.	.	.
hvd.rsl868	976	1	Add	add	VB
hvd.rsl868	976	2	this	this	DT
hvd.rsl868	976	3	to	to	IN
hvd.rsl868	976	4	the	the	DT
hvd.rsl868	976	5	yolks	yolk	NNS
hvd.rsl868	976	6	of	of	IN
hvd.rsl868	976	7	the	the	DT
hvd.rsl868	976	8	eggs	egg	NNS
hvd.rsl868	976	9	and	and	CC
hvd.rsl868	976	10	milk	milk	NN
hvd.rsl868	976	11	,	,	,
hvd.rsl868	976	12	and	and	CC
hvd.rsl868	976	13	lastly	lastly	RB
hvd.rsl868	976	14	add	add	VB
hvd.rsl868	976	15	the	the	DT
hvd.rsl868	976	16	whites	white	NNS
hvd.rsl868	976	17	of	of	IN
hvd.rsl868	976	18	the	the	DT
hvd.rsl868	976	19	eggs	egg	NNS
hvd.rsl868	976	20	,	,	,
hvd.rsl868	976	21	beaten	beat	VBD
hvd.rsl868	976	22	light	light	NN
hvd.rsl868	976	23	.	.	.
hvd.rsl868	977	1	Beat	Beat	VBN
hvd.rsl868	977	2	vigor-	vigor-	VBN
hvd.rsl868	977	3	ously	ously	RB
hvd.rsl868	977	4	for	for	IN
hvd.rsl868	977	5	a	a	DT
hvd.rsl868	977	6	few	few	JJ
hvd.rsl868	977	7	minutes	minute	NNS
hvd.rsl868	977	8	and	and	CC
hvd.rsl868	977	9	turn	turn	VB
hvd.rsl868	977	10	into	into	IN
hvd.rsl868	977	11	a	a	DT
hvd.rsl868	977	12	greased	grease	VBN
hvd.rsl868	977	13	baking	baking	NN
hvd.rsl868	977	14	pan	pan	NN
hvd.rsl868	977	15	,	,	,
hvd.rsl868	977	16	allowing	allow	VBG
hvd.rsl868	977	17	the	the	DT
hvd.rsl868	977	18	batter	batter	NN
hvd.rsl868	977	19	to	to	TO
hvd.rsl868	977	20	be	be	VB
hvd.rsl868	977	21	about	about	RB
hvd.rsl868	977	22	an	an	DT
hvd.rsl868	977	23	inch	inch	NN
hvd.rsl868	977	24	thick	thick	JJ
hvd.rsl868	977	25	.	.	.
hvd.rsl868	978	1	Cover	cover	VB
hvd.rsl868	978	2	it	-PRON-	PRP
hvd.rsl868	978	3	with	with	IN
hvd.rsl868	978	4	the	the	DT
hvd.rsl868	978	5	cherries	cherry	NNS
hvd.rsl868	978	6	,	,	,
hvd.rsl868	978	7	add	add	VB
hvd.rsl868	978	8	one	one	CD
hvd.rsl868	978	9	-	-	HYPH
hvd.rsl868	978	10	third	third	NN
hvd.rsl868	978	11	of	of	IN
hvd.rsl868	978	12	a	a	DT
hvd.rsl868	978	13	cup	cup	NN
hvd.rsl868	978	14	of	of	IN
hvd.rsl868	978	15	granulated	granulated	JJ
hvd.rsl868	978	16	sugar	sugar	NN
hvd.rsl868	978	17	,	,	,
hvd.rsl868	978	18	sprinkled	sprinkle	VBN
hvd.rsl868	978	19	lightly	lightly	RB
hvd.rsl868	978	20	on	on	IN
hvd.rsl868	978	21	the	the	DT
hvd.rsl868	978	22	top	top	NN
hvd.rsl868	978	23	,	,	,
hvd.rsl868	978	24	and	and	CC
hvd.rsl868	978	25	bake	bake	VB
hvd.rsl868	978	26	in	in	RP
hvd.rsl868	978	27	a	a	DT
hvd.rsl868	978	28	quick	quick	JJ
hvd.rsl868	978	29	oven	oven	NN
hvd.rsl868	978	30	for	for	IN
hvd.rsl868	978	31	30	30	CD
hvd.rsl868	978	32	minutes	minute	NNS
hvd.rsl868	978	33	.	.	.
hvd.rsl868	979	1	Serve	serve	VB
hvd.rsl868	979	2	hot	hot	JJ
hvd.rsl868	979	3	with	with	IN
hvd.rsl868	979	4	hard	hard	JJ
hvd.rsl868	979	5	sauce	sauce	NN
hvd.rsl868	979	6	or	or	CC
hvd.rsl868	979	7	a	a	DT
hvd.rsl868	979	8	sauce	sauce	NN
hvd.rsl868	979	9	made	make	VBN
hvd.rsl868	979	10	from	from	IN
hvd.rsl868	979	11	a	a	DT
hvd.rsl868	979	12	cup	cup	NN
hvd.rsl868	979	13	of	of	IN
hvd.rsl868	979	14	cherries	cherry	NNS
hvd.rsl868	979	15	and	and	CC
hvd.rsl868	979	16	half	half	PDT
hvd.rsl868	979	17	a	a	DT
hvd.rsl868	979	18	cup	cup	NN
hvd.rsl868	979	19	of	of	IN
hvd.rsl868	979	20	sugar	sugar	NN
hvd.rsl868	979	21	stewed	stew	VBN
hvd.rsl868	979	22	together	together	RB
hvd.rsl868	979	23	until	until	IN
hvd.rsl868	979	24	the	the	DT
hvd.rsl868	979	25	cherries	cherry	NNS
hvd.rsl868	979	26	are	be	VBP
hvd.rsl868	979	27	reduced	reduce	VBN
hvd.rsl868	979	28	to	to	IN
hvd.rsl868	979	29	a	a	DT
hvd.rsl868	979	30	pulp	pulp	NN
hvd.rsl868	979	31	.	.	.
hvd.rsl868	980	1	Sauce	Sauce	NNP
hvd.rsl868	980	2	as	as	RB
hvd.rsl868	980	3	well	well	RB
hvd.rsl868	980	4	as	as	IN
hvd.rsl868	980	5	pudding	pudding	NN
hvd.rsl868	980	6	should	should	MD
hvd.rsl868	980	7	be	be	VB
hvd.rsl868	980	8	served	serve	VBN
hvd.rsl868	980	9	hot	hot	JJ
hvd.rsl868	980	10	.	.	.
hvd.rsl868	981	1	Boiled	boil	VBN
hvd.rsl868	981	2	Cherry	Cherry	NNP
hvd.rsl868	981	3	Pudding.—Beat	pudding.—beat	ADD
hvd.rsl868	981	4	three	three	CD
hvd.rsl868	981	5	eggs	egg	NNS
hvd.rsl868	981	6	light	light	NN
hvd.rsl868	981	7	without	without	IN
hvd.rsl868	981	8	separating	separate	VBG
hvd.rsl868	981	9	;	;	:
hvd.rsl868	981	10	add	add	VB
hvd.rsl868	981	11	a	a	DT
hvd.rsl868	981	12	pint	pint	NN
hvd.rsl868	981	13	of	of	IN
hvd.rsl868	981	14	milk	milk	NN
hvd.rsl868	981	15	.	.	.
hvd.rsl868	982	1	Sift	sift	VB
hvd.rsl868	982	2	two	two	CD
hvd.rsl868	982	3	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	982	4	of	of	IN
hvd.rsl868	982	5	baking	baking	NN
hvd.rsl868	982	6	powder	powder	NN
hvd.rsl868	982	7	and	and	CC
hvd.rsl868	982	8	a	a	DT
hvd.rsl868	982	9	half	half	NN
hvd.rsl868	982	10	a	a	DT
hvd.rsl868	982	11	teaspoonful	teaspoonful	NN
hvd.rsl868	982	12	of	of	IN
hvd.rsl868	982	13	salt	salt	NN
hvd.rsl868	982	14	in	in	IN
hvd.rsl868	982	15	a	a	DT
hvd.rsl868	982	16	little	little	JJ
hvd.rsl868	982	17	less	less	JJR
hvd.rsl868	982	18	than	than	IN
hvd.rsl868	982	19	a	a	DT
hvd.rsl868	982	20	quart	quart	NN
hvd.rsl868	982	21	of	of	IN
hvd.rsl868	982	22	sifted	sift	VBN
hvd.rsl868	982	23	flour	flour	NN
hvd.rsl868	982	24	and	and	CC
hvd.rsl868	982	25	add	add	VB
hvd.rsl868	982	26	the	the	DT
hvd.rsl868	982	27	liquid	liquid	NN
hvd.rsl868	982	28	gradually	gradually	RB
hvd.rsl868	982	29	to	to	IN
hvd.rsl868	982	30	the	the	DT
hvd.rsl868	982	31	flour	flour	NN
hvd.rsl868	982	32	,	,	,
hvd.rsl868	982	33	stirring	stir	VBG
hvd.rsl868	982	34	to	to	IN
hvd.rsl868	982	35	a	a	DT
hvd.rsl868	982	36	smooth	smooth	JJ
hvd.rsl868	982	37	batter	batter	NN
hvd.rsl868	982	38	.	.	.
hvd.rsl868	983	1	Add	add	VB
hvd.rsl868	983	2	a	a	DT
hvd.rsl868	983	3	teaspoon-	teaspoon-	NN
hvd.rsl868	983	4	ful	ful	NN
hvd.rsl868	983	5	of	of	IN
hvd.rsl868	983	6	melted	melt	VBN
hvd.rsl868	983	7	butter	butter	NN
hvd.rsl868	983	8	.	.	.
hvd.rsl868	984	1	Beat	beat	VB
hvd.rsl868	984	2	thoroughly	thoroughly	RB
hvd.rsl868	984	3	and	and	CC
hvd.rsl868	984	4	then	then	RB
hvd.rsl868	984	5	stir	stir	VB
hvd.rsl868	984	6	in	in	IN
hvd.rsl868	984	7	a	a	DT
hvd.rsl868	984	8	pint	pint	NN
hvd.rsl868	984	9	of	of	IN
hvd.rsl868	984	10	cherries	cherry	NNS
hvd.rsl868	984	11	,	,	,
hvd.rsl868	984	12	stoned	stone	VBN
hvd.rsl868	984	13	and	and	CC
hvd.rsl868	984	14	drained	drain	VBN
hvd.rsl868	984	15	free	free	JJ
hvd.rsl868	984	16	from	from	IN
hvd.rsl868	984	17	juice	juice	NN
hvd.rsl868	984	18	and	and	CC
hvd.rsl868	984	19	well	well	RB
hvd.rsl868	984	20	floured	floured	JJ
hvd.rsl868	984	21	.	.	.
hvd.rsl868	985	1	Turn	turn	VB
hvd.rsl868	985	2	into	into	IN
hvd.rsl868	985	3	a	a	DT
hvd.rsl868	985	4	well-	well-	JJ
hvd.rsl868	985	5	buttered	buttered	JJ
hvd.rsl868	985	6	pudding	pudding	NN
hvd.rsl868	985	7	dish	dish	NN
hvd.rsl868	985	8	or	or	CC
hvd.rsl868	985	9	mold	mold	NN
hvd.rsl868	985	10	,	,	,
hvd.rsl868	985	11	or	or	CC
hvd.rsl868	985	12	an	an	DT
hvd.rsl868	985	13	old	old	JJ
hvd.rsl868	985	14	-	-	HYPH
hvd.rsl868	985	15	fashioned	fashioned	JJ
hvd.rsl868	985	16	pudding	pudding	NN
hvd.rsl868	985	17	bag	bag	NN
hvd.rsl868	985	18	,	,	,
hvd.rsl868	985	19	scalded	scald	VBN
hvd.rsl868	985	20	and	and	CC
hvd.rsl868	985	21	floured	flour	VBN
hvd.rsl868	985	22	,	,	,
hvd.rsl868	985	23	and	and	CC
hvd.rsl868	985	24	cook	cook	VB
hvd.rsl868	985	25	in	in	IN
hvd.rsl868	985	26	a	a	DT
hvd.rsl868	985	27	kettle	kettle	NN
hvd.rsl868	985	28	of	of	IN
hvd.rsl868	985	29	boiling	boil	VBG
hvd.rsl868	985	30	water	water	NN
hvd.rsl868	985	31	for	for	IN
hvd.rsl868	985	32	three	three	CD
hvd.rsl868	985	33	hours	hour	NNS
hvd.rsl868	985	34	.	.	.
hvd.rsl868	986	1	Keep	keep	VB
hvd.rsl868	986	2	the	the	DT
hvd.rsl868	986	3	water	water	NN
hvd.rsl868	986	4	boiling	boiling	NN
hvd.rsl868	986	5	continually	continually	RB
hvd.rsl868	986	6	or	or	CC
hvd.rsl868	986	7	the	the	DT
hvd.rsl868	986	8	pudding	pudding	NN
hvd.rsl868	986	9	will	will	MD
hvd.rsl868	986	10	be	be	VB
hvd.rsl868	986	11	heavy	heavy	JJ
hvd.rsl868	986	12	.	.	.
hvd.rsl868	987	1	If	if	IN
hvd.rsl868	987	2	cooked	cook	VBN
hvd.rsl868	987	3	in	in	IN
hvd.rsl868	987	4	a	a	DT
hvd.rsl868	987	5	mold	mold	NN
hvd.rsl868	987	6	or	or	CC
hvd.rsl868	987	7	dish	dish	NN
hvd.rsl868	987	8	,	,	,
hvd.rsl868	987	9	the	the	DT
hvd.rsl868	987	10	water	water	NN
hvd.rsl868	987	11	must	must	MD
hvd.rsl868	987	12	not	not	RB
hvd.rsl868	987	13	be	be	VB
hvd.rsl868	987	14	deep	deep	JJ
hvd.rsl868	987	15	enough	enough	RB
hvd.rsl868	987	16	to	to	TO
hvd.rsl868	987	17	boil	boil	VB
hvd.rsl868	987	18	over	over	IN
hvd.rsl868	987	19	the	the	DT
hvd.rsl868	987	20	pudding	pudding	NN
hvd.rsl868	987	21	.	.	.
hvd.rsl868	988	1	If	if	IN
hvd.rsl868	988	2	in	in	IN
hvd.rsl868	988	3	a	a	DT
hvd.rsl868	988	4	bag	bag	NN
hvd.rsl868	988	5	,	,	,
hvd.rsl868	988	6	there	there	EX
hvd.rsl868	988	7	must	must	MD
hvd.rsl868	988	8	be	be	VB
hvd.rsl868	988	9	sufficient	sufficient	JJ
hvd.rsl868	988	10	water	water	NN
hvd.rsl868	988	11	to	to	TO
hvd.rsl868	988	12	keep	keep	VB
hvd.rsl868	988	13	the	the	DT
hvd.rsl868	988	14	pudding	pudding	NN
hvd.rsl868	988	15	THE	the	DT
hvd.rsl868	988	16	RURAL	rural	JJ
hvd.rsl868	988	17	COOK	COOK	NNP
hvd.rsl868	988	18	BOOK	book	NN
hvd.rsl868	988	19	.	.	.
hvd.rsl868	989	1	55	55	CD
hvd.rsl868	989	2	from	from	IN
hvd.rsl868	989	3	touching	touch	VBG
hvd.rsl868	989	4	the	the	DT
hvd.rsl868	989	5	bottom	bottom	NN
hvd.rsl868	989	6	of	of	IN
hvd.rsl868	989	7	the	the	DT
hvd.rsl868	989	8	kettle	kettle	NN
hvd.rsl868	989	9	.	.	.
hvd.rsl868	990	1	Serve	serve	VB
hvd.rsl868	990	2	with	with	IN
hvd.rsl868	990	3	hard	hard	JJ
hvd.rsl868	990	4	or	or	CC
hvd.rsl868	990	5	foamy	foamy	JJ
hvd.rsl868	990	6	sauce	sauce	NN
hvd.rsl868	990	7	.	.	.
hvd.rsl868	991	1	Cherry	Cherry	NNP
hvd.rsl868	991	2	Pudding	Pudding	NNP
hvd.rsl868	991	3	in	in	IN
hvd.rsl868	991	4	Winter.—Nearly	Winter.—Nearly	NNP
hvd.rsl868	991	5	fill	fill	VB
hvd.rsl868	991	6	a	a	DT
hvd.rsl868	991	7	buttered	butter	VBN
hvd.rsl868	991	8	baking	baking	NN
hvd.rsl868	991	9	dish	dish	NN
hvd.rsl868	991	10	with	with	IN
hvd.rsl868	991	11	the	the	DT
hvd.rsl868	991	12	sour	sour	JJ
hvd.rsl868	991	13	canned	canned	JJ
hvd.rsl868	991	14	cherries	cherry	NNS
hvd.rsl868	991	15	.	.	.
hvd.rsl868	992	1	Use	use	VB
hvd.rsl868	992	2	just	just	RB
hvd.rsl868	992	3	enough	enough	RB
hvd.rsl868	992	4	of	of	IN
hvd.rsl868	992	5	the	the	DT
hvd.rsl868	992	6	juice	juice	NN
hvd.rsl868	992	7	so	so	IN
hvd.rsl868	992	8	the	the	DT
hvd.rsl868	992	9	cherries	cherry	NNS
hvd.rsl868	992	10	will	will	MD
hvd.rsl868	992	11	be	be	VB
hvd.rsl868	992	12	moist	moist	JJ
hvd.rsl868	992	13	.	.	.
hvd.rsl868	993	1	Spread	Spread	VBN
hvd.rsl868	993	2	over	over	IN
hvd.rsl868	993	3	this	this	DT
hvd.rsl868	993	4	a	a	DT
hvd.rsl868	993	5	dough	dough	NN
hvd.rsl868	993	6	made	make	VBN
hvd.rsl868	993	7	from	from	IN
hvd.rsl868	993	8	one	one	CD
hvd.rsl868	993	9	-	-	HYPH
hvd.rsl868	993	10	fourth	fourth	JJ
hvd.rsl868	993	11	teacupful	teacupful	JJ
hvd.rsl868	993	12	sugar	sugar	NN
hvd.rsl868	993	13	,	,	,
hvd.rsl868	993	14	one	one	CD
hvd.rsl868	993	15	tablespoonful	tablespoonful	NN
hvd.rsl868	993	16	butter	butter	NN
hvd.rsl868	993	17	,	,	,
hvd.rsl868	993	18	one	one	CD
hvd.rsl868	993	19	-	-	HYPH
hvd.rsl868	993	20	half	half	NN
hvd.rsl868	993	21	cupful	cupful	JJ
hvd.rsl868	993	22	milk	milk	NN
hvd.rsl868	993	23	,	,	,
hvd.rsl868	993	24	one	one	CD
hvd.rsl868	993	25	egg	egg	NN
hvd.rsl868	993	26	,	,	,
hvd.rsl868	993	27	a	a	DT
hvd.rsl868	993	28	little	little	JJ
hvd.rsl868	993	29	salt	salt	NN
hvd.rsl868	993	30	,	,	,
hvd.rsl868	993	31	one	one	CD
hvd.rsl868	993	32	cupful	cupful	NN
hvd.rsl868	993	33	flour	flour	NN
hvd.rsl868	993	34	(	(	-LRB-
hvd.rsl868	993	35	use	use	VB
hvd.rsl868	993	36	a	a	DT
hvd.rsl868	993	37	little	little	JJ
hvd.rsl868	993	38	more	more	JJR
hvd.rsl868	993	39	if	if	IN
hvd.rsl868	993	40	necessary	necessary	JJ
hvd.rsl868	993	41	to	to	TO
hvd.rsl868	993	42	make	make	VB
hvd.rsl868	993	43	dough	dough	NN
hvd.rsl868	993	44	like	like	IN
hvd.rsl868	993	45	cake	cake	NN
hvd.rsl868	993	46	)	)	-RRB-
hvd.rsl868	993	47	,	,	,
hvd.rsl868	993	48	one	one	CD
hvd.rsl868	993	49	teaspoonful	teaspoonful	NN
hvd.rsl868	993	50	baking	baking	NN
hvd.rsl868	993	51	powder	powder	NN
hvd.rsl868	993	52	.	.	.
hvd.rsl868	994	1	Bake	bake	VB
hvd.rsl868	994	2	half	half	PDT
hvd.rsl868	994	3	an	an	DT
hvd.rsl868	994	4	hour	hour	NN
hvd.rsl868	994	5	.	.	.
hvd.rsl868	995	1	Sauce	Sauce	NNP
hvd.rsl868	995	2	to	to	TO
hvd.rsl868	995	3	serve	serve	VB
hvd.rsl868	995	4	with	with	IN
hvd.rsl868	995	5	it	-PRON-	PRP
hvd.rsl868	995	6	is	be	VBZ
hvd.rsl868	995	7	made	make	VBN
hvd.rsl868	995	8	as	as	IN
hvd.rsl868	995	9	follows	follow	VBZ
hvd.rsl868	995	10	:	:	:
hvd.rsl868	995	11	One	one	CD
hvd.rsl868	995	12	-	-	HYPH
hvd.rsl868	995	13	half	half	NN
hvd.rsl868	995	14	cupful	cupful	JJ
hvd.rsl868	995	15	butter	butter	NN
hvd.rsl868	995	16	,	,	,
hvd.rsl868	995	17	one	one	CD
hvd.rsl868	995	18	-	-	HYPH
hvd.rsl868	995	19	half	half	NN
hvd.rsl868	995	20	cupful	cupful	JJ
hvd.rsl868	995	21	sugar	sugar	NN
hvd.rsl868	995	22	,	,	,
hvd.rsl868	995	23	one	one	CD
hvd.rsl868	995	24	tablespoonful	tablespoonful	NN
hvd.rsl868	995	25	of	of	IN
hvd.rsl868	995	26	flour	flour	NN
hvd.rsl868	995	27	or	or	CC
hvd.rsl868	995	28	cornstarch	cornstarch	NN
hvd.rsl868	995	29	.	.	.
hvd.rsl868	996	1	Mix	mix	VB
hvd.rsl868	996	2	thoroughly	thoroughly	RB
hvd.rsl868	996	3	.	.	.
hvd.rsl868	997	1	To	to	IN
hvd.rsl868	997	2	this	this	DT
hvd.rsl868	997	3	add	add	VB
hvd.rsl868	997	4	a	a	DT
hvd.rsl868	997	5	pint	pint	NN
hvd.rsl868	997	6	of	of	IN
hvd.rsl868	997	7	the	the	DT
hvd.rsl868	997	8	cherry	cherry	NN
hvd.rsl868	997	9	juice	juice	NN
hvd.rsl868	997	10	.	.	.
hvd.rsl868	998	1	Boil	Boil	NNP
hvd.rsl868	998	2	till	till	IN
hvd.rsl868	998	3	it	-PRON-	PRP
hvd.rsl868	998	4	thickens	thicken	VBZ
hvd.rsl868	998	5	.	.	.
hvd.rsl868	999	1	Canned	Canned	NNP
hvd.rsl868	999	2	Cherry	Cherry	NNP
hvd.rsl868	999	3	Tapioca.—Cover	Tapioca.—Cover	NNP
hvd.rsl868	999	4	a	a	DT
hvd.rsl868	999	5	scant	scant	JJ
hvd.rsl868	999	6	cupful	cupful	NN
hvd.rsl868	999	7	of	of	IN
hvd.rsl868	999	8	tapioca	tapioca	NN
hvd.rsl868	999	9	with	with	IN
hvd.rsl868	999	10	cold	cold	JJ
hvd.rsl868	999	11	water	water	NN
hvd.rsl868	999	12	and	and	CC
hvd.rsl868	999	13	let	let	VB
hvd.rsl868	999	14	it	-PRON-	PRP
hvd.rsl868	999	15	soak	soak	VB
hvd.rsl868	999	16	over	over	IN
hvd.rsl868	999	17	night	night	NN
hvd.rsl868	999	18	.	.	.
hvd.rsl868	1000	1	In	in	IN
hvd.rsl868	1000	2	the	the	DT
hvd.rsl868	1000	3	morning	morning	NN
hvd.rsl868	1000	4	place	place	NN
hvd.rsl868	1000	5	over	over	IN
hvd.rsl868	1000	6	the	the	DT
hvd.rsl868	1000	7	fire	fire	NN
hvd.rsl868	1000	8	with	with	IN
hvd.rsl868	1000	9	a	a	DT
hvd.rsl868	1000	10	saltspoonful	saltspoonful	NN
hvd.rsl868	1000	11	of	of	IN
hvd.rsl868	1000	12	salt	salt	NN
hvd.rsl868	1000	13	and	and	CC
hvd.rsl868	1000	14	a	a	DT
hvd.rsl868	1000	15	pint	pint	NN
hvd.rsl868	1000	16	of	of	IN
hvd.rsl868	1000	17	boiling	boil	VBG
hvd.rsl868	1000	18	water	water	NN
hvd.rsl868	1000	19	;	;	:
hvd.rsl868	1000	20	simmer	simmer	VB
hvd.rsl868	1000	21	slowly	slowly	RB
hvd.rsl868	1000	22	until	until	IN
hvd.rsl868	1000	23	the	the	DT
hvd.rsl868	1000	24	tapioca	tapioca	NN
hvd.rsl868	1000	25	is	be	VBZ
hvd.rsl868	1000	26	perfectly	perfectly	RB
hvd.rsl868	1000	27	clear	clear	JJ
hvd.rsl868	1000	28	.	.	.
hvd.rsl868	1001	1	Stir	stir	VB
hvd.rsl868	1001	2	a	a	DT
hvd.rsl868	1001	3	pint	pint	NN
hvd.rsl868	1001	4	of	of	IN
hvd.rsl868	1001	5	stoned	stoned	JJ
hvd.rsl868	1001	6	cherries	cherry	NNS
hvd.rsl868	1001	7	into	into	IN
hvd.rsl868	1001	8	the	the	DT
hvd.rsl868	1001	9	boiling	boiling	NN
hvd.rsl868	1001	10	tapioca	tapioca	NN
hvd.rsl868	1001	11	;	;	:
hvd.rsl868	1001	12	add	add	VB
hvd.rsl868	1001	13	a	a	DT
hvd.rsl868	1001	14	cupful	cupful	NN
hvd.rsl868	1001	15	of	of	IN
hvd.rsl868	1001	16	sugar	sugar	NN
hvd.rsl868	1001	17	(	(	-LRB-
hvd.rsl868	1001	18	more	more	JJR
hvd.rsl868	1001	19	if	if	IN
hvd.rsl868	1001	20	the	the	DT
hvd.rsl868	1001	21	cherries	cherry	NNS
hvd.rsl868	1001	22	are	be	VBP
hvd.rsl868	1001	23	very	very	RB
hvd.rsl868	1001	24	sour	sour	JJ
hvd.rsl868	1001	25	)	)	-RRB-
hvd.rsl868	1001	26	;	;	:
hvd.rsl868	1001	27	turn	turn	VB
hvd.rsl868	1001	28	into	into	IN
hvd.rsl868	1001	29	a	a	DT
hvd.rsl868	1001	30	serving	serve	VBG
hvd.rsl868	1001	31	dish	dish	NN
hvd.rsl868	1001	32	and	and	CC
hvd.rsl868	1001	33	set	set	VBN
hvd.rsl868	1001	34	away	away	RB
hvd.rsl868	1001	35	to	to	TO
hvd.rsl868	1001	36	cool	cool	VB
hvd.rsl868	1001	37	.	.	.
hvd.rsl868	1002	1	Serve	serve	VB
hvd.rsl868	1002	2	with	with	IN
hvd.rsl868	1002	3	whipped	whip	VBN
hvd.rsl868	1002	4	cream	cream	NN
hvd.rsl868	1002	5	.	.	.
hvd.rsl868	1003	1	Chocolate	Chocolate	NNP
hvd.rsl868	1003	2	Pudding.—Put	Pudding.—Put	NNP
hvd.rsl868	1003	3	into	into	IN
hvd.rsl868	1003	4	a	a	DT
hvd.rsl868	1003	5	bowl	bowl	NN
hvd.rsl868	1003	6	two	two	CD
hvd.rsl868	1003	7	cupfuls	cupful	NNS
hvd.rsl868	1003	8	of	of	IN
hvd.rsl868	1003	9	stale	stale	JJ
hvd.rsl868	1003	10	bread-	bread-	NN
hvd.rsl868	1003	11	crumbs	crumb	NNS
hvd.rsl868	1003	12	.	.	.
hvd.rsl868	1004	1	Pour	pour	VB
hvd.rsl868	1004	2	over	over	IN
hvd.rsl868	1004	3	them	-PRON-	PRP
hvd.rsl868	1004	4	one	one	CD
hvd.rsl868	1004	5	quart	quart	NN
hvd.rsl868	1004	6	of	of	IN
hvd.rsl868	1004	7	scalded	scald	VBN
hvd.rsl868	1004	8	milk	milk	NN
hvd.rsl868	1004	9	.	.	.
hvd.rsl868	1005	1	While	while	IN
hvd.rsl868	1005	2	the	the	DT
hvd.rsl868	1005	3	bread	bread	NN
hvd.rsl868	1005	4	and	and	CC
hvd.rsl868	1005	5	milk	milk	NN
hvd.rsl868	1005	6	are	be	VBP
hvd.rsl868	1005	7	cooling	cool	VBG
hvd.rsl868	1005	8	melt	melt	VB
hvd.rsl868	1005	9	two	two	CD
hvd.rsl868	1005	10	squares	square	NNS
hvd.rsl868	1005	11	of	of	IN
hvd.rsl868	1005	12	chocolate	chocolate	NN
hvd.rsl868	1005	13	.	.	.
hvd.rsl868	1006	1	Mix	mix	VB
hvd.rsl868	1006	2	the	the	DT
hvd.rsl868	1006	3	chocolate	chocolate	NN
hvd.rsl868	1006	4	with	with	IN
hvd.rsl868	1006	5	two	two	CD
hvd.rsl868	1006	6	-	-	HYPH
hvd.rsl868	1006	7	thirds	third	NNS
hvd.rsl868	1006	8	of	of	IN
hvd.rsl868	1006	9	a	a	DT
hvd.rsl868	1006	10	cup	cup	NN
hvd.rsl868	1006	11	of	of	IN
hvd.rsl868	1006	12	sugar	sugar	NN
hvd.rsl868	1006	13	,	,	,
hvd.rsl868	1006	14	then	then	RB
hvd.rsl868	1006	15	,	,	,
hvd.rsl868	1006	16	with	with	IN
hvd.rsl868	1006	17	two	two	CD
hvd.rsl868	1006	18	eggs	egg	NNS
hvd.rsl868	1006	19	,	,	,
hvd.rsl868	1006	20	lightly	lightly	RB
hvd.rsl868	1006	21	beaten	beat	VBN
hvd.rsl868	1006	22	,	,	,
hvd.rsl868	1006	23	one	one	CD
hvd.rsl868	1006	24	scant	scant	JJ
hvd.rsl868	1006	25	saltspoonful	saltspoonful	NN
hvd.rsl868	1006	26	of	of	IN
hvd.rsl868	1006	27	salt	salt	NN
hvd.rsl868	1006	28	and	and	CC
hvd.rsl868	1006	29	a	a	DT
hvd.rsl868	1006	30	teaspoonful	teaspoonful	NN
hvd.rsl868	1006	31	of	of	IN
hvd.rsl868	1006	32	vanilla	vanilla	NN
hvd.rsl868	1006	33	.	.	.
hvd.rsl868	1007	1	Add	add	VB
hvd.rsl868	1007	2	the	the	DT
hvd.rsl868	1007	3	milk	milk	NN
hvd.rsl868	1007	4	and	and	CC
hvd.rsl868	1007	5	breadcrumbs	breadcrumbs	NN
hvd.rsl868	1007	6	and	and	CC
hvd.rsl868	1007	7	then	then	RB
hvd.rsl868	1007	8	,	,	,
hvd.rsl868	1007	9	when	when	WRB
hvd.rsl868	1007	10	well	well	RB
hvd.rsl868	1007	11	mixed	mixed	JJ
hvd.rsl868	1007	12	,	,	,
hvd.rsl868	1007	13	turn	turn	VB
hvd.rsl868	1007	14	the	the	DT
hvd.rsl868	1007	15	whole	whole	NN
hvd.rsl868	1007	16	into	into	IN
hvd.rsl868	1007	17	a	a	DT
hvd.rsl868	1007	18	pud-	pud-	JJ
hvd.rsl868	1007	19	ding	ding	NN
hvd.rsl868	1007	20	dish	dish	NN
hvd.rsl868	1007	21	that	that	WDT
hvd.rsl868	1007	22	has	have	VBZ
hvd.rsl868	1007	23	been	be	VBN
hvd.rsl868	1007	24	buttered	butter	VBN
hvd.rsl868	1007	25	and	and	CC
hvd.rsl868	1007	26	sugared	sugar	VBN
hvd.rsl868	1007	27	.	.	.
hvd.rsl868	1008	1	Bake	bake	VB
hvd.rsl868	1008	2	it	-PRON-	PRP
hvd.rsl868	1008	3	one	one	CD
hvd.rsl868	1008	4	hour	hour	NN
hvd.rsl868	1008	5	in	in	IN
hvd.rsl868	1008	6	a	a	DT
hvd.rsl868	1008	7	moderately	moderately	RB
hvd.rsl868	1008	8	hot	hot	JJ
hvd.rsl868	1008	9	oven	oven	NN
hvd.rsl868	1008	10	.	.	.
hvd.rsl868	1009	1	Serve	serve	VB
hvd.rsl868	1009	2	cold	cold	JJ
hvd.rsl868	1009	3	,	,	,
hvd.rsl868	1009	4	with	with	IN
hvd.rsl868	1009	5	cream	cream	NN
hvd.rsl868	1009	6	.	.	.
hvd.rsl868	1010	1	This	this	DT
hvd.rsl868	1010	2	pudding	pudding	NN
hvd.rsl868	1010	3	can	can	MD
hvd.rsl868	1010	4	be	be	VB
hvd.rsl868	1010	5	baked	bake	VBN
hvd.rsl868	1010	6	in	in	IN
hvd.rsl868	1010	7	individual	individual	JJ
hvd.rsl868	1010	8	molds	mold	NNS
hvd.rsl868	1010	9	if	if	IN
hvd.rsl868	1010	10	preferred	prefer	VBN
hvd.rsl868	1010	11	.	.	.
hvd.rsl868	1011	1	Steamed	steamed	JJ
hvd.rsl868	1011	2	Chocolate	Chocolate	NNP
hvd.rsl868	1011	3	Pudding.—Boil	Pudding.—Boil	NNP
hvd.rsl868	1011	4	one	one	CD
hvd.rsl868	1011	5	quart	quart	NN
hvd.rsl868	1011	6	of	of	IN
hvd.rsl868	1011	7	fresh	fresh	JJ
hvd.rsl868	1011	8	milk	milk	NN
hvd.rsl868	1011	9	and	and	CC
hvd.rsl868	1011	10	pour	pour	VB
hvd.rsl868	1011	11	over	over	IN
hvd.rsl868	1011	12	one	one	CD
hvd.rsl868	1011	13	pint	pint	NN
hvd.rsl868	1011	14	grated	grate	VBN
hvd.rsl868	1011	15	bread	bread	NN
hvd.rsl868	1011	16	crumbs	crumb	NNS
hvd.rsl868	1011	17	,	,	,
hvd.rsl868	1011	18	one	one	CD
hvd.rsl868	1011	19	-	-	HYPH
hvd.rsl868	1011	20	fourth	fourth	NN
hvd.rsl868	1011	21	cake	cake	NN
hvd.rsl868	1011	22	grated	grate	VBN
hvd.rsl868	1011	23	chocolate	chocolate	NN
hvd.rsl868	1011	24	,	,	,
hvd.rsl868	1011	25	one	one	CD
hvd.rsl868	1011	26	cup	cup	NN
hvd.rsl868	1011	27	sugar	sugar	NN
hvd.rsl868	1011	28	,	,	,
hvd.rsl868	1011	29	one	one	CD
hvd.rsl868	1011	30	cup	cup	NN
hvd.rsl868	1011	31	flour	flour	NN
hvd.rsl868	1011	32	,	,	,
hvd.rsl868	1011	33	one	one	CD
hvd.rsl868	1011	34	cup	cup	NN
hvd.rsl868	1011	35	butter	butter	NN
hvd.rsl868	1011	36	,	,	,
hvd.rsl868	1011	37	two	two	CD
hvd.rsl868	1011	38	teaspoons	teaspoon	NNS
hvd.rsl868	1011	39	baking	baking	NN
hvd.rsl868	1011	40	powder	powder	NN
hvd.rsl868	1011	41	,	,	,
hvd.rsl868	1011	42	one	one	CD
hvd.rsl868	1011	43	cup	cup	NN
hvd.rsl868	1011	44	raisins	raisin	NNS
hvd.rsl868	1011	45	,	,	,
hvd.rsl868	1011	46	one	one	CD
hvd.rsl868	1011	47	cup	cup	NN
hvd.rsl868	1011	48	chopped	chop	VBN
hvd.rsl868	1011	49	nuts	nut	NNS
hvd.rsl868	1011	50	.	.	.
hvd.rsl868	1012	1	Steam	steam	NN
hvd.rsl868	1012	2	two	two	CD
hvd.rsl868	1012	3	hours	hour	NNS
hvd.rsl868	1012	4	and	and	CC
hvd.rsl868	1012	5	serve	serve	VB
hvd.rsl868	1012	6	with	with	IN
hvd.rsl868	1012	7	a	a	DT
hvd.rsl868	1012	8	sauce	sauce	NN
hvd.rsl868	1012	9	.	.	.
hvd.rsl868	1013	1	Chocolate	Chocolate	NNP
hvd.rsl868	1013	2	Tapioca.—Soak	Tapioca.—Soak	NNP
hvd.rsl868	1013	3	three	three	CD
hvd.rsl868	1013	4	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1013	5	of	of	IN
hvd.rsl868	1013	6	tapioca	tapioca	NN
hvd.rsl868	1013	7	in	in	IN
hvd.rsl868	1013	8	a	a	DT
hvd.rsl868	1013	9	cup	cup	NN
hvd.rsl868	1013	10	of	of	IN
hvd.rsl868	1013	11	cold	cold	JJ
hvd.rsl868	1013	12	water	water	NN
hvd.rsl868	1013	13	for	for	IN
hvd.rsl868	1013	14	half	half	PDT
hvd.rsl868	1013	15	an	an	DT
hvd.rsl868	1013	16	hour	hour	NN
hvd.rsl868	1013	17	;	;	:
hvd.rsl868	1013	18	add	add	VB
hvd.rsl868	1013	19	three	three	CD
hvd.rsl868	1013	20	pints	pint	NNS
hvd.rsl868	1013	21	of	of	IN
hvd.rsl868	1013	22	hot	hot	JJ
hvd.rsl868	1013	23	milk	milk	NN
hvd.rsl868	1013	24	,	,	,
hvd.rsl868	1013	25	one	one	CD
hvd.rsl868	1013	26	cupful	cupful	NN
hvd.rsl868	1013	27	of	of	IN
hvd.rsl868	1013	28	sugar	sugar	NN
hvd.rsl868	1013	29	,	,	,
hvd.rsl868	1013	30	yolks	yolk	NNS
hvd.rsl868	1013	31	of	of	IN
hvd.rsl868	1013	32	two	two	CD
hvd.rsl868	1013	33	eggs	egg	NNS
hvd.rsl868	1013	34	and	and	CC
hvd.rsl868	1013	35	three	three	CD
hvd.rsl868	1013	36	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1013	37	of	of	IN
hvd.rsl868	1013	38	grated	grate	VBN
hvd.rsl868	1013	39	chocolate	chocolate	NN
hvd.rsl868	1013	40	.	.	.
hvd.rsl868	1014	1	Cook	cook	VB
hvd.rsl868	1014	2	in	in	IN
hvd.rsl868	1014	3	a	a	DT
hvd.rsl868	1014	4	double	double	JJ
hvd.rsl868	1014	5	boiler	boiler	NN
hvd.rsl868	1014	6	until	until	IN
hvd.rsl868	1014	7	the	the	DT
hvd.rsl868	1014	8	tapioca	tapioca	NN
hvd.rsl868	1014	9	is	be	VBZ
hvd.rsl868	1014	10	tender	tender	JJ
hvd.rsl868	1014	11	.	.	.
hvd.rsl868	1015	1	Serve	serve	VB
hvd.rsl868	1015	2	with	with	IN
hvd.rsl868	1015	3	a	a	DT
hvd.rsl868	1015	4	meringue	meringue	NN
hvd.rsl868	1015	5	made	make	VBN
hvd.rsl868	1015	6	from	from	IN
hvd.rsl868	1015	7	the	the	DT
hvd.rsl868	1015	8	whites	white	NNS
hvd.rsl868	1015	9	of	of	IN
hvd.rsl868	1015	10	two	two	CD
hvd.rsl868	1015	11	eggs	egg	NNS
hvd.rsl868	1015	12	and	and	CC
hvd.rsl868	1015	13	powdered	powdered	JJ
hvd.rsl868	1015	14	sugar	sugar	NN
hvd.rsl868	1015	15	or	or	CC
hvd.rsl868	1015	16	whipped	whip	VBD
hvd.rsl868	1015	17	cream	cream	NN
hvd.rsl868	1015	18	.	.	.
hvd.rsl868	1016	1	Cider	cider	NN
hvd.rsl868	1016	2	Pudding.—Mix	Pudding.—Mix	,
hvd.rsl868	1016	3	a	a	DT
hvd.rsl868	1016	4	cupful	cupful	NN
hvd.rsl868	1016	5	of	of	IN
hvd.rsl868	1016	6	cider	cider	NN
hvd.rsl868	1016	7	,	,	,
hvd.rsl868	1016	8	a	a	DT
hvd.rsl868	1016	9	cupful	cupful	NN
hvd.rsl868	1016	10	of	of	IN
hvd.rsl868	1016	11	molasses	molasses	NN
hvd.rsl868	1016	12	,	,	,
hvd.rsl868	1016	13	a	a	DT
hvd.rsl868	1016	14	cupful	cupful	NN
hvd.rsl868	1016	15	of	of	IN
hvd.rsl868	1016	16	suet	suet	NN
hvd.rsl868	1016	17	,	,	,
hvd.rsl868	1016	18	a	a	DT
hvd.rsl868	1016	19	cupful	cupful	NN
hvd.rsl868	1016	20	of	of	IN
hvd.rsl868	1016	21	seeded	seeded	JJ
hvd.rsl868	1016	22	raisins	raisin	NNS
hvd.rsl868	1016	23	,	,	,
hvd.rsl868	1016	24	half	half	PDT
hvd.rsl868	1016	25	a	a	DT
hvd.rsl868	1016	26	teaspoonful	teaspoonful	NN
hvd.rsl868	1016	27	of	of	IN
hvd.rsl868	1016	28	salt	salt	NN
hvd.rsl868	1016	29	,	,	,
hvd.rsl868	1016	30	one	one	CD
hvd.rsl868	1016	31	tea-	tea-	JJ
hvd.rsl868	1016	32	spoonful	spoonful	NN
hvd.rsl868	1016	33	of	of	IN
hvd.rsl868	1016	34	soda	soda	NN
hvd.rsl868	1016	35	and	and	CC
hvd.rsl868	1016	36	flour	flour	NN
hvd.rsl868	1016	37	enough	enough	RB
hvd.rsl868	1016	38	to	to	TO
hvd.rsl868	1016	39	make	make	VB
hvd.rsl868	1016	40	a	a	DT
hvd.rsl868	1016	41	stiff	stiff	JJ
hvd.rsl868	1016	42	batter	batter	NN
hvd.rsl868	1016	43	.	.	.
hvd.rsl868	1017	1	Steam	steam	NN
hvd.rsl868	1017	2	three	three	CD
hvd.rsl868	1017	3	hours	hour	NNS
hvd.rsl868	1017	4	.	.	.
hvd.rsl868	1018	1	Baked	baked	JJ
hvd.rsl868	1018	2	Cider	cider	NN
hvd.rsl868	1018	3	Pudding.—Cream	pudding.—cream	NN
hvd.rsl868	1018	4	V/2	V/2	VBD
hvd.rsl868	1018	5	tablespoonful	tablespoonful	NN
hvd.rsl868	1018	6	butter	butter	NN
hvd.rsl868	1018	7	,	,	,
hvd.rsl868	1018	8	add	add	VB
hvd.rsl868	1018	9	three	three	CD
hvd.rsl868	1018	10	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	1018	11	granulated	granulated	JJ
hvd.rsl868	1018	12	sugar	sugar	NN
hvd.rsl868	1018	13	and	and	CC
hvd.rsl868	1018	14	one	one	CD
hvd.rsl868	1018	15	egg	egg	NN
hvd.rsl868	1018	16	.	.	.
hvd.rsl868	1019	1	Beat	beat	VB
hvd.rsl868	1019	2	all	all	RB
hvd.rsl868	1019	3	together	together	RB
hvd.rsl868	1019	4	until	until	IN
hvd.rsl868	1019	5	very	very	RB
hvd.rsl868	1019	6	light	light	NN
hvd.rsl868	1019	7	.	.	.
hvd.rsl868	1020	1	Add	add	VB
hvd.rsl868	1020	2	half	half	PDT
hvd.rsl868	1020	3	a	a	DT
hvd.rsl868	1020	4	cupful	cupful	NN
hvd.rsl868	1020	5	of	of	IN
hvd.rsl868	1020	6	cider	cider	NN
hvd.rsl868	1020	7	.	.	.
hvd.rsl868	1021	1	Into	into	IN
hvd.rsl868	1021	2	one	one	CD
hvd.rsl868	1021	3	cup	cup	NN
hvd.rsl868	1021	4	of	of	IN
hvd.rsl868	1021	5	flour	flour	NN
hvd.rsl868	1021	6	put	put	VBD
hvd.rsl868	1021	7	one-	one-	JJ
hvd.rsl868	1021	8	66	66	CD
hvd.rsl868	1021	9	THE	the	DT
hvd.rsl868	1021	10	RURAL	rural	JJ
hvd.rsl868	1021	11	COOK	COOK	NNP
hvd.rsl868	1021	12	BOOK	book	NN
hvd.rsl868	1021	13	.	.	.
hvd.rsl868	1022	1	half	half	JJ
hvd.rsl868	1022	2	teaspoonful	teaspoonful	NNP
hvd.rsl868	1022	3	cinnamon	cinnamon	NN
hvd.rsl868	1022	4	,	,	,
hvd.rsl868	1022	5	one	one	CD
hvd.rsl868	1022	6	-	-	HYPH
hvd.rsl868	1022	7	quarter	quarter	NN
hvd.rsl868	1022	8	teaspoonful	teaspoonful	NN
hvd.rsl868	1022	9	of	of	IN
hvd.rsl868	1022	10	ground	ground	NN
hvd.rsl868	1022	11	cloves	clove	NNS
hvd.rsl868	1022	12	.	.	.
hvd.rsl868	1023	1	Sift	sift	VB
hvd.rsl868	1023	2	this	this	DT
hvd.rsl868	1023	3	into	into	IN
hvd.rsl868	1023	4	the	the	DT
hvd.rsl868	1023	5	batter	batter	NN
hvd.rsl868	1023	6	and	and	CC
hvd.rsl868	1023	7	add	add	VB
hvd.rsl868	1023	8	a	a	DT
hvd.rsl868	1023	9	quarter	quarter	NN
hvd.rsl868	1023	10	cupful	cupful	NN
hvd.rsl868	1023	11	each	each	DT
hvd.rsl868	1023	12	of	of	IN
hvd.rsl868	1023	13	currants	currant	NNS
hvd.rsl868	1023	14	and	and	CC
hvd.rsl868	1023	15	Sultana	Sultana	NNP
hvd.rsl868	1023	16	raisins	raisin	NNS
hvd.rsl868	1023	17	mixed	mix	VBN
hvd.rsl868	1023	18	with	with	IN
hvd.rsl868	1023	19	a	a	DT
hvd.rsl868	1023	20	quarter	quarter	NN
hvd.rsl868	1023	21	cupful	cupful	NN
hvd.rsl868	1023	22	of	of	IN
hvd.rsl868	1023	23	flour	flour	NN
hvd.rsl868	1023	24	.	.	.
hvd.rsl868	1024	1	Add	add	VB
hvd.rsl868	1024	2	one	one	CD
hvd.rsl868	1024	3	-	-	HYPH
hvd.rsl868	1024	4	quarter	quarter	NN
hvd.rsl868	1024	5	teaspoonful	teaspoonful	NN
hvd.rsl868	1024	6	baking	baking	NN
hvd.rsl868	1024	7	soda	soda	NN
hvd.rsl868	1024	8	with	with	IN
hvd.rsl868	1024	9	the	the	DT
hvd.rsl868	1024	10	last	last	JJ
hvd.rsl868	1024	11	bit	bit	NN
hvd.rsl868	1024	12	of	of	IN
hvd.rsl868	1024	13	flour	flour	NN
hvd.rsl868	1024	14	and	and	CC
hvd.rsl868	1024	15	beat	beat	VBD
hvd.rsl868	1024	16	briskly	briskly	RB
hvd.rsl868	1024	17	for	for	IN
hvd.rsl868	1024	18	a	a	DT
hvd.rsl868	1024	19	minute	minute	NN
hvd.rsl868	1024	20	or	or	CC
hvd.rsl868	1024	21	two	two	CD
hvd.rsl868	1024	22	.	.	.
hvd.rsl868	1025	1	Pour	pour	VB
hvd.rsl868	1025	2	into	into	IN
hvd.rsl868	1025	3	a	a	DT
hvd.rsl868	1025	4	well	well	RB
hvd.rsl868	1025	5	-	-	HYPH
hvd.rsl868	1025	6	greased	grease	VBN
hvd.rsl868	1025	7	mold	mold	NN
hvd.rsl868	1025	8	and	and	CC
hvd.rsl868	1025	9	steam	steam	VB
hvd.rsl868	1025	10	one	one	CD
hvd.rsl868	1025	11	hour	hour	NN
hvd.rsl868	1025	12	and	and	CC
hvd.rsl868	1025	13	a	a	DT
hvd.rsl868	1025	14	half	half	NN
hvd.rsl868	1025	15	;	;	:
hvd.rsl868	1025	16	turn	turn	VB
hvd.rsl868	1025	17	out	out	RP
hvd.rsl868	1025	18	carefully	carefully	RB
hvd.rsl868	1025	19	,	,	,
hvd.rsl868	1025	20	as	as	IN
hvd.rsl868	1025	21	the	the	DT
hvd.rsl868	1025	22	texture	texture	NN
hvd.rsl868	1025	23	is	be	VBZ
hvd.rsl868	1025	24	delicate	delicate	JJ
hvd.rsl868	1025	25	,	,	,
hvd.rsl868	1025	26	and	and	CC
hvd.rsl868	1025	27	serve	serve	VB
hvd.rsl868	1025	28	hot	hot	JJ
hvd.rsl868	1025	29	with	with	IN
hvd.rsl868	1025	30	orange	orange	JJ
hvd.rsl868	1025	31	sauce	sauce	NN
hvd.rsl868	1025	32	.	.	.
hvd.rsl868	1026	1	Cider	Cider	NNP
hvd.rsl868	1026	2	Bread	Bread	NNP
hvd.rsl868	1026	3	Pudding.—Butter	Pudding.—Butter	NNP
hvd.rsl868	1026	4	freely	freely	RB
hvd.rsl868	1026	5	several	several	JJ
hvd.rsl868	1026	6	slices	slice	NNS
hvd.rsl868	1026	7	of	of	IN
hvd.rsl868	1026	8	light	light	JJ
hvd.rsl868	1026	9	bread	bread	NN
hvd.rsl868	1026	10	.	.	.
hvd.rsl868	1027	1	Place	place	VB
hvd.rsl868	1027	2	a	a	DT
hvd.rsl868	1027	3	layer	layer	NN
hvd.rsl868	1027	4	in	in	IN
hvd.rsl868	1027	5	pudding	pudding	NN
hvd.rsl868	1027	6	dish	dish	NN
hvd.rsl868	1027	7	,	,	,
hvd.rsl868	1027	8	cover	cover	VB
hvd.rsl868	1027	9	with	with	IN
hvd.rsl868	1027	10	a	a	DT
hvd.rsl868	1027	11	few	few	JJ
hvd.rsl868	1027	12	slices	slice	NNS
hvd.rsl868	1027	13	of	of	IN
hvd.rsl868	1027	14	tart	tart	JJ
hvd.rsl868	1027	15	apples	apple	NNS
hvd.rsl868	1027	16	;	;	:
hvd.rsl868	1027	17	repeat	repeat	VB
hvd.rsl868	1027	18	until	until	IN
hvd.rsl868	1027	19	the	the	DT
hvd.rsl868	1027	20	dish	dish	NN
hvd.rsl868	1027	21	is	be	VBZ
hvd.rsl868	1027	22	full	full	JJ
hvd.rsl868	1027	23	.	.	.
hvd.rsl868	1028	1	To	to	IN
hvd.rsl868	1028	2	a	a	DT
hvd.rsl868	1028	3	quart	quart	NN
hvd.rsl868	1028	4	of	of	IN
hvd.rsl868	1028	5	good	good	JJ
hvd.rsl868	1028	6	cider	cider	NN
hvd.rsl868	1028	7	add	add	VBP
hvd.rsl868	1028	8	a	a	DT
hvd.rsl868	1028	9	cup	cup	NN
hvd.rsl868	1028	10	of	of	IN
hvd.rsl868	1028	11	sugar	sugar	NN
hvd.rsl868	1028	12	and	and	CC
hvd.rsl868	1028	13	pour	pour	VB
hvd.rsl868	1028	14	over	over	RP
hvd.rsl868	1028	15	.	.	.
hvd.rsl868	1029	1	Bake	bake	VB
hvd.rsl868	1029	2	slowly	slowly	RB
hvd.rsl868	1029	3	and	and	CC
hvd.rsl868	1029	4	serve	serve	VB
hvd.rsl868	1029	5	either	either	CC
hvd.rsl868	1029	6	hot	hot	JJ
hvd.rsl868	1029	7	or	or	CC
hvd.rsl868	1029	8	cold	cold	JJ
hvd.rsl868	1029	9	with	with	IN
hvd.rsl868	1029	10	cream	cream	NN
hvd.rsl868	1029	11	.	.	.
hvd.rsl868	1030	1	Citron	Citron	NNP
hvd.rsl868	1030	2	Pudding.—A	pudding.—a	JJ
hvd.rsl868	1030	3	quart	quart	NN
hvd.rsl868	1030	4	of	of	IN
hvd.rsl868	1030	5	fresh	fresh	JJ
hvd.rsl868	1030	6	milk	milk	NN
hvd.rsl868	1030	7	,	,	,
hvd.rsl868	1030	8	a	a	DT
hvd.rsl868	1030	9	pint	pint	NN
hvd.rsl868	1030	10	of	of	IN
hvd.rsl868	1030	11	stale	stale	JJ
hvd.rsl868	1030	12	bread	bread	NN
hvd.rsl868	1030	13	crumbs	crumb	NNS
hvd.rsl868	1030	14	,	,	,
hvd.rsl868	1030	15	carefully	carefully	RB
hvd.rsl868	1030	16	grated	grate	VBN
hvd.rsl868	1030	17	,	,	,
hvd.rsl868	1030	18	four	four	CD
hvd.rsl868	1030	19	eggs	egg	NNS
hvd.rsl868	1030	20	,	,	,
hvd.rsl868	1030	21	a	a	DT
hvd.rsl868	1030	22	coffee	coffee	NN
hvd.rsl868	1030	23	cup	cup	NN
hvd.rsl868	1030	24	of	of	IN
hvd.rsl868	1030	25	powdered	powder	VBN
hvd.rsl868	1030	26	sugar	sugar	NN
hvd.rsl868	1030	27	,	,	,
hvd.rsl868	1030	28	half	half	PDT
hvd.rsl868	1030	29	a	a	DT
hvd.rsl868	1030	30	pound	pound	NN
hvd.rsl868	1030	31	of	of	IN
hvd.rsl868	1030	32	citron	citron	NNP
hvd.rsl868	1030	33	cut	cut	VBN
hvd.rsl868	1030	34	fine	fine	RB
hvd.rsl868	1030	35	,	,	,
hvd.rsl868	1030	36	a	a	DT
hvd.rsl868	1030	37	small	small	JJ
hvd.rsl868	1030	38	amount	amount	NN
hvd.rsl868	1030	39	of	of	IN
hvd.rsl868	1030	40	butter	butter	NN
hvd.rsl868	1030	41	and	and	CC
hvd.rsl868	1030	42	the	the	DT
hvd.rsl868	1030	43	juice	juice	NN
hvd.rsl868	1030	44	and	and	CC
hvd.rsl868	1030	45	rind	rind	NN
hvd.rsl868	1030	46	of	of	IN
hvd.rsl868	1030	47	one	one	CD
hvd.rsl868	1030	48	lemon	lemon	NN
hvd.rsl868	1030	49	.	.	.
hvd.rsl868	1031	1	The	the	DT
hvd.rsl868	1031	2	yolks	yolk	NNS
hvd.rsl868	1031	3	and	and	CC
hvd.rsl868	1031	4	sugar	sugar	NN
hvd.rsl868	1031	5	are	be	VBP
hvd.rsl868	1031	6	beaten	beat	VBN
hvd.rsl868	1031	7	together	together	RB
hvd.rsl868	1031	8	and	and	CC
hvd.rsl868	1031	9	the	the	DT
hvd.rsl868	1031	10	bread	bread	NN
hvd.rsl868	1031	11	crumbs	crumb	NNS
hvd.rsl868	1031	12	,	,	,
hvd.rsl868	1031	13	milk	milk	NN
hvd.rsl868	1031	14	and	and	CC
hvd.rsl868	1031	15	lemon	lemon	NN
hvd.rsl868	1031	16	rind	rind	NN
hvd.rsl868	1031	17	added	add	VBN
hvd.rsl868	1031	18	by	by	IN
hvd.rsl868	1031	19	degrees	degree	NNS
hvd.rsl868	1031	20	.	.	.
hvd.rsl868	1032	1	This	this	DT
hvd.rsl868	1032	2	is	be	VBZ
hvd.rsl868	1032	3	poured	pour	VBN
hvd.rsl868	1032	4	into	into	IN
hvd.rsl868	1032	5	a	a	DT
hvd.rsl868	1032	6	buttered	buttered	JJ
hvd.rsl868	1032	7	dish	dish	NN
hvd.rsl868	1032	8	,	,	,
hvd.rsl868	1032	9	the	the	DT
hvd.rsl868	1032	10	citron	citron	NN
hvd.rsl868	1032	11	dropped	drop	VBD
hvd.rsl868	1032	12	in	in	RP
hvd.rsl868	1032	13	and	and	CC
hvd.rsl868	1032	14	a	a	DT
hvd.rsl868	1032	15	piece	piece	NN
hvd.rsl868	1032	16	of	of	IN
hvd.rsl868	1032	17	butter	butter	NN
hvd.rsl868	1032	18	placed	place	VBN
hvd.rsl868	1032	19	over	over	RP
hvd.rsl868	1032	20	all	all	DT
hvd.rsl868	1032	21	.	.	.
hvd.rsl868	1033	1	The	the	DT
hvd.rsl868	1033	2	baking	baking	NN
hvd.rsl868	1033	3	required	require	VBD
hvd.rsl868	1033	4	half	half	PDT
hvd.rsl868	1033	5	an	an	DT
hvd.rsl868	1033	6	hour	hour	NN
hvd.rsl868	1033	7	and	and	CC
hvd.rsl868	1033	8	the	the	DT
hvd.rsl868	1033	9	preparation	preparation	NN
hvd.rsl868	1033	10	when	when	WRB
hvd.rsl868	1033	11	cold	cold	JJ
hvd.rsl868	1033	12	is	be	VBZ
hvd.rsl868	1033	13	covered	cover	VBN
hvd.rsl868	1033	14	with	with	IN
hvd.rsl868	1033	15	a	a	DT
hvd.rsl868	1033	16	meringue	meringue	NN
hvd.rsl868	1033	17	made	make	VBN
hvd.rsl868	1033	18	of	of	IN
hvd.rsl868	1033	19	four	four	CD
hvd.rsl868	1033	20	whites	white	NNS
hvd.rsl868	1033	21	,	,	,
hvd.rsl868	1033	22	a	a	DT
hvd.rsl868	1033	23	cup	cup	NN
hvd.rsl868	1033	24	of	of	IN
hvd.rsl868	1033	25	powdered	powdered	JJ
hvd.rsl868	1033	26	sugar	sugar	NN
hvd.rsl868	1033	27	and	and	CC
hvd.rsl868	1033	28	the	the	DT
hvd.rsl868	1033	29	juice	juice	NN
hvd.rsl868	1033	30	of	of	IN
hvd.rsl868	1033	31	a'lemon	a'lemon	NNP
hvd.rsl868	1033	32	.	.	.
hvd.rsl868	1034	1	This	this	DT
hvd.rsl868	1034	2	is	be	VBZ
hvd.rsl868	1034	3	browned	brown	VBN
hvd.rsl868	1034	4	slightly	slightly	RB
hvd.rsl868	1034	5	before	before	IN
hvd.rsl868	1034	6	serving	serve	VBG
hvd.rsl868	1034	7	.	.	.
hvd.rsl868	1035	1	Cocoanut	Cocoanut	NNP
hvd.rsl868	1035	2	Pudding.—One	pudding.—one	CD
hvd.rsl868	1035	3	-	-	HYPH
hvd.rsl868	1035	4	half	half	NN
hvd.rsl868	1035	5	cupful	cupful	NN
hvd.rsl868	1035	6	of	of	IN
hvd.rsl868	1035	7	cocoanut	cocoanut	NN
hvd.rsl868	1035	8	,	,	,
hvd.rsl868	1035	9	one	one	CD
hvd.rsl868	1035	10	-	-	HYPH
hvd.rsl868	1035	11	half	half	NN
hvd.rsl868	1035	12	cupful	cupful	NN
hvd.rsl868	1035	13	of	of	IN
hvd.rsl868	1035	14	bread	bread	NN
hvd.rsl868	1035	15	crumbs	crumb	NNS
hvd.rsl868	1035	16	,	,	,
hvd.rsl868	1035	17	one	one	CD
hvd.rsl868	1035	18	pint	pint	NN
hvd.rsl868	1035	19	of	of	IN
hvd.rsl868	1035	20	milk	milk	NN
hvd.rsl868	1035	21	,	,	,
hvd.rsl868	1035	22	one	one	CD
hvd.rsl868	1035	23	egg	egg	NN
hvd.rsl868	1035	24	,	,	,
hvd.rsl868	1035	25	one	one	CD
hvd.rsl868	1035	26	tablespoonful	tablespoonful	NN
hvd.rsl868	1035	27	of	of	IN
hvd.rsl868	1035	28	butter	butter	NN
hvd.rsl868	1035	29	,	,	,
hvd.rsl868	1035	30	two	two	CD
hvd.rsl868	1035	31	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1035	32	of	of	IN
hvd.rsl868	1035	33	sugar	sugar	NN
hvd.rsl868	1035	34	and	and	CC
hvd.rsl868	1035	35	one	one	CD
hvd.rsl868	1035	36	level	level	NN
hvd.rsl868	1035	37	saltspoonful	saltspoonful	NN
hvd.rsl868	1035	38	of	of	IN
hvd.rsl868	1035	39	salt	salt	NN
hvd.rsl868	1035	40	.	.	.
hvd.rsl868	1036	1	Soak	soak	VB
hvd.rsl868	1036	2	the	the	DT
hvd.rsl868	1036	3	bread	bread	NN
hvd.rsl868	1036	4	crumbs	crumb	NNS
hvd.rsl868	1036	5	and	and	CC
hvd.rsl868	1036	6	cocoanut	cocoanut	NN
hvd.rsl868	1036	7	in	in	IN
hvd.rsl868	1036	8	the	the	DT
hvd.rsl868	1036	9	milk	milk	NN
hvd.rsl868	1036	10	for	for	IN
hvd.rsl868	1036	11	three	three	CD
hvd.rsl868	1036	12	hours	hour	NNS
hvd.rsl868	1036	13	;	;	:
hvd.rsl868	1036	14	mash	mash	VB
hvd.rsl868	1036	15	the	the	DT
hvd.rsl868	1036	16	bread	bread	NN
hvd.rsl868	1036	17	fine	fine	JJ
hvd.rsl868	1036	18	,	,	,
hvd.rsl868	1036	19	and	and	CC
hvd.rsl868	1036	20	add	add	VB
hvd.rsl868	1036	21	the	the	DT
hvd.rsl868	1036	22	sugar	sugar	NN
hvd.rsl868	1036	23	,	,	,
hvd.rsl868	1036	24	salt	salt	NN
hvd.rsl868	1036	25	and	and	CC
hvd.rsl868	1036	26	melted	melt	VBD
hvd.rsl868	1036	27	butter	butter	NN
hvd.rsl868	1036	28	.	.	.
hvd.rsl868	1037	1	Beat	beat	VB
hvd.rsl868	1037	2	the	the	DT
hvd.rsl868	1037	3	white	white	NN
hvd.rsl868	1037	4	and	and	CC
hvd.rsl868	1037	5	yolk	yolk	NN
hvd.rsl868	1037	6	of	of	IN
hvd.rsl868	1037	7	the	the	DT
hvd.rsl868	1037	8	egg	egg	NN
hvd.rsl868	1037	9	separately	separately	RB
hvd.rsl868	1037	10	,	,	,
hvd.rsl868	1037	11	and	and	CC
hvd.rsl868	1037	12	add	add	VB
hvd.rsl868	1037	13	first	first	RB
hvd.rsl868	1037	14	the	the	DT
hvd.rsl868	1037	15	yolk	yolk	NN
hvd.rsl868	1037	16	and	and	CC
hvd.rsl868	1037	17	then	then	RB
hvd.rsl868	1037	18	the	the	DT
hvd.rsl868	1037	19	white	white	JJ
hvd.rsl868	1037	20	,	,	,
hvd.rsl868	1037	21	stirring	stir	VBG
hvd.rsl868	1037	22	well	well	RB
hvd.rsl868	1037	23	.	.	.
hvd.rsl868	1038	1	Place	place	VB
hvd.rsl868	1038	2	all	all	DT
hvd.rsl868	1038	3	in	in	IN
hvd.rsl868	1038	4	a	a	DT
hvd.rsl868	1038	5	well	well	RB
hvd.rsl868	1038	6	-	-	HYPH
hvd.rsl868	1038	7	buttered	butter	VBN
hvd.rsl868	1038	8	pudding	pudding	NN
hvd.rsl868	1038	9	dish	dish	NN
hvd.rsl868	1038	10	and	and	CC
hvd.rsl868	1038	11	bake	bake	VB
hvd.rsl868	1038	12	half	half	PDT
hvd.rsl868	1038	13	an	an	DT
hvd.rsl868	1038	14	hour	hour	NN
hvd.rsl868	1038	15	.	.	.
hvd.rsl868	1039	1	Serve	serve	VB
hvd.rsl868	1039	2	hot	hot	JJ
hvd.rsl868	1039	3	without	without	IN
hvd.rsl868	1039	4	sauce	sauce	NN
hvd.rsl868	1039	5	.	.	.
hvd.rsl868	1040	1	Coffee	coffee	NN
hvd.rsl868	1040	2	Pudding.—Boil	Pudding.—Boil	NNP
hvd.rsl868	1040	3	three	three	CD
hvd.rsl868	1040	4	-	-	HYPH
hvd.rsl868	1040	5	fourths	fourth	NNS
hvd.rsl868	1040	6	of	of	IN
hvd.rsl868	1040	7	a	a	DT
hvd.rsl868	1040	8	cup	cup	NN
hvd.rsl868	1040	9	of	of	IN
hvd.rsl868	1040	10	ground	ground	NN
hvd.rsl868	1040	11	coffee	coffee	NN
hvd.rsl868	1040	12	in	in	IN
hvd.rsl868	1040	13	one	one	CD
hvd.rsl868	1040	14	quart	quart	NN
hvd.rsl868	1040	15	water	water	NN
hvd.rsl868	1040	16	10	10	CD
hvd.rsl868	1040	17	minutes	minute	NNS
hvd.rsl868	1040	18	;	;	:
hvd.rsl868	1040	19	then	then	RB
hvd.rsl868	1040	20	add	add	VB
hvd.rsl868	1040	21	one	one	CD
hvd.rsl868	1040	22	-	-	HYPH
hvd.rsl868	1040	23	half	half	NN
hvd.rsl868	1040	24	ounce	ounce	NN
hvd.rsl868	1040	25	gelatine	gelatine	NN
hvd.rsl868	1040	26	which	which	WDT
hvd.rsl868	1040	27	had	have	VBD
hvd.rsl868	1040	28	been	be	VBN
hvd.rsl868	1040	29	soaked	soak	VBN
hvd.rsl868	1040	30	15	15	CD
hvd.rsl868	1040	31	minutes	minute	NNS
hvd.rsl868	1040	32	;	;	:
hvd.rsl868	1040	33	then	then	RB
hvd.rsl868	1040	34	add	add	VB
hvd.rsl868	1040	35	one	one	CD
hvd.rsl868	1040	36	cup	cup	NN
hvd.rsl868	1040	37	sugar	sugar	NN
hvd.rsl868	1040	38	;	;	:
hvd.rsl868	1040	39	boil	boil	VB
hvd.rsl868	1040	40	one	one	CD
hvd.rsl868	1040	41	minute	minute	NN
hvd.rsl868	1040	42	;	;	:
hvd.rsl868	1040	43	then	then	RB
hvd.rsl868	1040	44	strain	strain	VB
hvd.rsl868	1040	45	through	through	IN
hvd.rsl868	1040	46	a	a	DT
hvd.rsl868	1040	47	cloth	cloth	NN
hvd.rsl868	1040	48	,	,	,
hvd.rsl868	1040	49	set	set	VBN
hvd.rsl868	1040	50	aside	aside	RB
hvd.rsl868	1040	51	to	to	TO
hvd.rsl868	1040	52	get	get	VB
hvd.rsl868	1040	53	cold	cold	JJ
hvd.rsl868	1040	54	;	;	:
hvd.rsl868	1040	55	when	when	WRB
hvd.rsl868	1040	56	almost	almost	RB
hvd.rsl868	1040	57	jellied	jellied	JJ
hvd.rsl868	1040	58	beat	beat	VBD
hvd.rsl868	1040	59	one	one	CD
hvd.rsl868	1040	60	-	-	HYPH
hvd.rsl868	1040	61	half	half	NN
hvd.rsl868	1040	62	pint	pint	NN
hvd.rsl868	1040	63	cream	cream	NN
hvd.rsl868	1040	64	till	till	IN
hvd.rsl868	1040	65	near	near	IN
hvd.rsl868	1040	66	stiff	stiff	JJ
hvd.rsl868	1040	67	,	,	,
hvd.rsl868	1040	68	then	then	RB
hvd.rsl868	1040	69	add	add	VB
hvd.rsl868	1040	70	the	the	DT
hvd.rsl868	1040	71	coffee	coffee	NN
hvd.rsl868	1040	72	jelly	jelly	NN
hvd.rsl868	1040	73	,	,	,
hvd.rsl868	1040	74	gradu-	gradu-	NNP
hvd.rsl868	1040	75	ally	ally	NN
hvd.rsl868	1040	76	beating	beat	VBG
hvd.rsl868	1040	77	all	all	PDT
hvd.rsl868	1040	78	the	the	DT
hvd.rsl868	1040	79	time	time	NN
hvd.rsl868	1040	80	.	.	.
hvd.rsl868	1041	1	When	when	WRB
hvd.rsl868	1041	2	all	all	DT
hvd.rsl868	1041	3	is	be	VBZ
hvd.rsl868	1041	4	well	well	RB
hvd.rsl868	1041	5	mixed	mixed	JJ
hvd.rsl868	1041	6	flavor	flavor	NN
hvd.rsl868	1041	7	with	with	IN
hvd.rsl868	1041	8	vanilla	vanilla	NN
hvd.rsl868	1041	9	,	,	,
hvd.rsl868	1041	10	and	and	CC
hvd.rsl868	1041	11	set	set	VBN
hvd.rsl868	1041	12	in	in	IN
hvd.rsl868	1041	13	a	a	DT
hvd.rsl868	1041	14	cold	cold	JJ
hvd.rsl868	1041	15	place	place	NN
hvd.rsl868	1041	16	to	to	TO
hvd.rsl868	1041	17	harden	harden	VB
hvd.rsl868	1041	18	.	.	.
hvd.rsl868	1042	1	It	-PRON-	PRP
hvd.rsl868	1042	2	can	can	MD
hvd.rsl868	1042	3	be	be	VB
hvd.rsl868	1042	4	served	serve	VBN
hvd.rsl868	1042	5	alone	alone	RB
hvd.rsl868	1042	6	,	,	,
hvd.rsl868	1042	7	or	or	CC
hvd.rsl868	1042	8	with	with	IN
hvd.rsl868	1042	9	cream	cream	NN
hvd.rsl868	1042	10	.	.	.
hvd.rsl868	1043	1	The	the	DT
hvd.rsl868	1043	2	recipe	recipe	NN
hvd.rsl868	1043	3	is	be	VBZ
hvd.rsl868	1043	4	enough	enough	JJ
hvd.rsl868	1043	5	for	for	IN
hvd.rsl868	1043	6	six	six	CD
hvd.rsl868	1043	7	people	people	NNS
hvd.rsl868	1043	8	.	.	.
hvd.rsl868	1044	1	Colonial	colonial	JJ
hvd.rsl868	1044	2	Pudding.—When	Pudding.—When	NNP
hvd.rsl868	1044	3	baking	baking	NN
hvd.rsl868	1044	4	bread	bread	NN
hvd.rsl868	1044	5	put	put	VBD
hvd.rsl868	1044	6	a	a	DT
hvd.rsl868	1044	7	piece	piece	NN
hvd.rsl868	1044	8	of	of	IN
hvd.rsl868	1044	9	the	the	DT
hvd.rsl868	1044	10	dough	dough	NN
hvd.rsl868	1044	11	into	into	IN
hvd.rsl868	1044	12	a	a	DT
hvd.rsl868	1044	13	pound	pound	NN
hvd.rsl868	1044	14	baking	baking	NN
hvd.rsl868	1044	15	powder	powder	NN
hvd.rsl868	1044	16	tin	tin	NN
hvd.rsl868	1044	17	and	and	CC
hvd.rsl868	1044	18	bake	bake	VB
hvd.rsl868	1044	19	this	this	DT
hvd.rsl868	1044	20	for	for	IN
hvd.rsl868	1044	21	the	the	DT
hvd.rsl868	1044	22	top	top	NN
hvd.rsl868	1044	23	of	of	IN
hvd.rsl868	1044	24	the	the	DT
hvd.rsl868	1044	25	pudding	pudding	NN
hvd.rsl868	1044	26	.	.	.
hvd.rsl868	1045	1	Soak	soak	VB
hvd.rsl868	1045	2	some	some	DT
hvd.rsl868	1045	3	slices	slice	NNS
hvd.rsl868	1045	4	of	of	IN
hvd.rsl868	1045	5	Boston	Boston	NNP
hvd.rsl868	1045	6	brown	brown	JJ
hvd.rsl868	1045	7	bread	bread	NN
hvd.rsl868	1045	8	in	in	IN
hvd.rsl868	1045	9	scalded	scald	VBN
hvd.rsl868	1045	10	milk	milk	NN
hvd.rsl868	1045	11	for	for	IN
hvd.rsl868	1045	12	two	two	CD
hvd.rsl868	1045	13	hours	hour	NNS
hvd.rsl868	1045	14	.	.	.
hvd.rsl868	1046	1	Then	then	RB
hvd.rsl868	1046	2	beat	beat	VB
hvd.rsl868	1046	3	up	up	RP
hvd.rsl868	1046	4	well	well	RB
hvd.rsl868	1046	5	,	,	,
hvd.rsl868	1046	6	add	add	VB
hvd.rsl868	1046	7	a	a	DT
hvd.rsl868	1046	8	cupful	cupful	NN
hvd.rsl868	1046	9	of	of	IN
hvd.rsl868	1046	10	raisins	raisin	NNS
hvd.rsl868	1046	11	,	,	,
hvd.rsl868	1046	12	a	a	DT
hvd.rsl868	1046	13	little	little	JJ
hvd.rsl868	1046	14	chopped	chop	VBN
hvd.rsl868	1046	15	mixed	mixed	JJ
hvd.rsl868	1046	16	peel	peel	NN
hvd.rsl868	1046	17	,	,	,
hvd.rsl868	1046	18	half	half	PDT
hvd.rsl868	1046	19	a	a	DT
hvd.rsl868	1046	20	teaspoonful	teaspoonful	NN
hvd.rsl868	1046	21	of	of	IN
hvd.rsl868	1046	22	mixed	mixed	JJ
hvd.rsl868	1046	23	spice	spice	NN
hvd.rsl868	1046	24	,	,	,
hvd.rsl868	1046	25	half	half	PDT
hvd.rsl868	1046	26	a	a	DT
hvd.rsl868	1046	27	cupful	cupful	NN
hvd.rsl868	1046	28	of	of	IN
hvd.rsl868	1046	29	sugar	sugar	NN
hvd.rsl868	1046	30	,	,	,
hvd.rsl868	1046	31	and	and	CC
hvd.rsl868	1046	32	two	two	CD
hvd.rsl868	1046	33	ounces	ounce	NNS
hvd.rsl868	1046	34	of	of	IN
hvd.rsl868	1046	35	beef	beef	NN
hvd.rsl868	1046	36	suet	suet	NN
hvd.rsl868	1046	37	,	,	,
hvd.rsl868	1046	38	chopped	chop	VBD
hvd.rsl868	1046	39	very	very	RB
hvd.rsl868	1046	40	fine	fine	JJ
hvd.rsl868	1046	41	,	,	,
hvd.rsl868	1046	42	or	or	CC
hvd.rsl868	1046	43	a	a	DT
hvd.rsl868	1046	44	piece	piece	NN
hvd.rsl868	1046	45	of	of	IN
hvd.rsl868	1046	46	butter	butter	NN
hvd.rsl868	1046	47	the	the	DT
hvd.rsl868	1046	48	size	size	NN
hvd.rsl868	1046	49	of	of	IN
hvd.rsl868	1046	50	an	an	DT
hvd.rsl868	1046	51	egg	egg	NN
hvd.rsl868	1046	52	.	.	.
hvd.rsl868	1047	1	THE	the	DT
hvd.rsl868	1047	2	RURAL	rural	JJ
hvd.rsl868	1047	3	COOK	COOK	NNP
hvd.rsl868	1047	4	BOOK	BOOK	NNP
hvd.rsl868	1047	5	.	.	.
hvd.rsl868	1048	1	57	57	CD
hvd.rsl868	1048	2	Mix	mix	NN
hvd.rsl868	1048	3	all	all	RB
hvd.rsl868	1048	4	well	well	RB
hvd.rsl868	1048	5	together	together	RB
hvd.rsl868	1048	6	,	,	,
hvd.rsl868	1048	7	adding	add	VBG
hvd.rsl868	1048	8	cold	cold	JJ
hvd.rsl868	1048	9	milk	milk	NN
hvd.rsl868	1048	10	as	as	IN
hvd.rsl868	1048	11	you	-PRON-	PRP
hvd.rsl868	1048	12	mix	mix	VBP
hvd.rsl868	1048	13	it	-PRON-	PRP
hvd.rsl868	1048	14	,	,	,
hvd.rsl868	1048	15	and	and	CC
hvd.rsl868	1048	16	then	then	RB
hvd.rsl868	1048	17	put	put	VB
hvd.rsl868	1048	18	into	into	IN
hvd.rsl868	1048	19	a	a	DT
hvd.rsl868	1048	20	buttered	butter	VBN
hvd.rsl868	1048	21	baking	baking	NN
hvd.rsl868	1048	22	dish	dish	NN
hvd.rsl868	1048	23	.	.	.
hvd.rsl868	1049	1	A	a	DT
hvd.rsl868	1049	2	tound	tound	NN
hvd.rsl868	1049	3	,	,	,
hvd.rsl868	1049	4	shallow	shallow	JJ
hvd.rsl868	1049	5	dish	dish	NN
hvd.rsl868	1049	6	is	be	VBZ
hvd.rsl868	1049	7	the	the	DT
hvd.rsl868	1049	8	best	good	JJS
hvd.rsl868	1049	9	to	to	TO
hvd.rsl868	1049	10	use	use	VB
hvd.rsl868	1049	11	,	,	,
hvd.rsl868	1049	12	and	and	CC
hvd.rsl868	1049	13	it	-PRON-	PRP
hvd.rsl868	1049	14	should	should	MD
hvd.rsl868	1049	15	also	also	RB
hvd.rsl868	1049	16	be	be	VB
hvd.rsl868	1049	17	one	one	NN
hvd.rsl868	1049	18	that	that	WDT
hvd.rsl868	1049	19	can	can	MD
hvd.rsl868	1049	20	be	be	VB
hvd.rsl868	1049	21	sent	send	VBN
hvd.rsl868	1049	22	to	to	IN
hvd.rsl868	1049	23	the	the	DT
hvd.rsl868	1049	24	table	table	NN
hvd.rsl868	1049	25	.	.	.
hvd.rsl868	1050	1	Now	now	RB
hvd.rsl868	1050	2	cut	cut	VB
hvd.rsl868	1050	3	the	the	DT
hvd.rsl868	1050	4	white	white	JJ
hvd.rsl868	1050	5	bread	bread	NN
hvd.rsl868	1050	6	into	into	IN
hvd.rsl868	1050	7	slices	slice	NNS
hvd.rsl868	1050	8	,	,	,
hvd.rsl868	1050	9	butter	butter	VB
hvd.rsl868	1050	10	them	-PRON-	PRP
hvd.rsl868	1050	11	,	,	,
hvd.rsl868	1050	12	and	and	CC
hvd.rsl868	1050	13	lay	lie	VBD
hvd.rsl868	1050	14	them	-PRON-	PRP
hvd.rsl868	1050	15	closely	closely	RB
hvd.rsl868	1050	16	together	together	RB
hvd.rsl868	1050	17	on	on	IN
hvd.rsl868	1050	18	the	the	DT
hvd.rsl868	1050	19	top	top	NN
hvd.rsl868	1050	20	of	of	IN
hvd.rsl868	1050	21	the	the	DT
hvd.rsl868	1050	22	pudding	pudding	NN
hvd.rsl868	1050	23	mixture	mixture	NN
hvd.rsl868	1050	24	.	.	.
hvd.rsl868	1051	1	Grate	grate	VB
hvd.rsl868	1051	2	a	a	DT
hvd.rsl868	1051	3	little	little	JJ
hvd.rsl868	1051	4	nutmeg	nutmeg	NN
hvd.rsl868	1051	5	over	over	IN
hvd.rsl868	1051	6	all	all	DT
hvd.rsl868	1051	7	,	,	,
hvd.rsl868	1051	8	and	and	CC
hvd.rsl868	1051	9	bake	bake	VB
hvd.rsl868	1051	10	in	in	RP
hvd.rsl868	1051	11	a	a	DT
hvd.rsl868	1051	12	moderate	moderate	JJ
hvd.rsl868	1051	13	oven	oven	NN
hvd.rsl868	1051	14	for	for	IN
hvd.rsl868	1051	15	an	an	DT
hvd.rsl868	1051	16	hour	hour	NN
hvd.rsl868	1051	17	and	and	CC
hvd.rsl868	1051	18	a	a	DT
hvd.rsl868	1051	19	half	half	NN
hvd.rsl868	1051	20	,	,	,
hvd.rsl868	1051	21	covering	cover	VBG
hvd.rsl868	1051	22	it	-PRON-	PRP
hvd.rsl868	1051	23	for	for	IN
hvd.rsl868	1051	24	an	an	DT
hvd.rsl868	1051	25	hour	hour	NN
hvd.rsl868	1051	26	and	and	CC
hvd.rsl868	1051	27	taking	take	VBG
hvd.rsl868	1051	28	off	off	RP
hvd.rsl868	1051	29	the	the	DT
hvd.rsl868	1051	30	cover	cover	NN
hvd.rsl868	1051	31	for	for	IN
hvd.rsl868	1051	32	the	the	DT
hvd.rsl868	1051	33	half	half	JJ
hvd.rsl868	1051	34	hour	hour	NN
hvd.rsl868	1051	35	so	so	IN
hvd.rsl868	1051	36	that	that	IN
hvd.rsl868	1051	37	it	-PRON-	PRP
hvd.rsl868	1051	38	may	may	MD
hvd.rsl868	1051	39	be	be	VB
hvd.rsl868	1051	40	a	a	DT
hvd.rsl868	1051	41	nice	nice	JJ
hvd.rsl868	1051	42	light	light	JJ
hvd.rsl868	1051	43	brown	brown	NN
hvd.rsl868	1051	44	.	.	.
hvd.rsl868	1052	1	Cottage	Cottage	NNP
hvd.rsl868	1052	2	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1052	3	cup	cup	NN
hvd.rsl868	1052	4	sugar	sugar	NN
hvd.rsl868	1052	5	,	,	,
hvd.rsl868	1052	6	two	two	CD
hvd.rsl868	1052	7	eggs	egg	NNS
hvd.rsl868	1052	8	,	,	,
hvd.rsl868	1052	9	one	one	CD
hvd.rsl868	1052	10	pint	pint	NN
hvd.rsl868	1052	11	sweet	sweet	JJ
hvd.rsl868	1052	12	milk	milk	NN
hvd.rsl868	1052	13	,	,	,
hvd.rsl868	1052	14	two	two	CD
hvd.rsl868	1052	15	scant	scant	JJ
hvd.rsl868	1052	16	teaspoons	teaspoon	NNS
hvd.rsl868	1052	17	baking	baking	NN
hvd.rsl868	1052	18	powder	powder	NN
hvd.rsl868	1052	19	,	,	,
hvd.rsl868	1052	20	flavoring	flavoring	NN
hvd.rsl868	1052	21	and	and	CC
hvd.rsl868	1052	22	flour	flour	NN
hvd.rsl868	1052	23	to	to	TO
hvd.rsl868	1052	24	make	make	VB
hvd.rsl868	1052	25	a	a	DT
hvd.rsl868	1052	26	batter	batter	NN
hvd.rsl868	1052	27	as	as	RB
hvd.rsl868	1052	28	stiff	stiff	JJ
hvd.rsl868	1052	29	as	as	IN
hvd.rsl868	1052	30	cake	cake	NN
hvd.rsl868	1052	31	dough	dough	NN
hvd.rsl868	1052	32	.	.	.
hvd.rsl868	1053	1	Bake	bake	VB
hvd.rsl868	1053	2	three	three	CD
hvd.rsl868	1053	3	-	-	HYPH
hvd.rsl868	1053	4	quarters	quarter	NNS
hvd.rsl868	1053	5	of	of	IN
hvd.rsl868	1053	6	an	an	DT
hvd.rsl868	1053	7	hour	hour	NN
hvd.rsl868	1053	8	in	in	IN
hvd.rsl868	1053	9	a	a	DT
hvd.rsl868	1053	10	moderate	moderate	JJ
hvd.rsl868	1053	11	oven	oven	NN
hvd.rsl868	1053	12	and	and	CC
hvd.rsl868	1053	13	serve	serve	VB
hvd.rsl868	1053	14	with	with	IN
hvd.rsl868	1053	15	milk	milk	NN
hvd.rsl868	1053	16	or	or	CC
hvd.rsl868	1053	17	hot	hot	JJ
hvd.rsl868	1053	18	sauce	sauce	NN
hvd.rsl868	1053	19	.	.	.
hvd.rsl868	1054	1	To	to	TO
hvd.rsl868	1054	2	make	make	VB
hvd.rsl868	1054	3	hot	hot	JJ
hvd.rsl868	1054	4	sauce	sauce	NN
hvd.rsl868	1054	5	cream	cream	NN
hvd.rsl868	1054	6	together	together	RB
hvd.rsl868	1054	7	one	one	CD
hvd.rsl868	1054	8	tablespoon	tablespoon	NN
hvd.rsl868	1054	9	butter	butter	NN
hvd.rsl868	1054	10	and	and	CC
hvd.rsl868	1054	11	two	two	CD
hvd.rsl868	1054	12	of	of	IN
hvd.rsl868	1054	13	flour	flour	NN
hvd.rsl868	1054	14	with	with	IN
hvd.rsl868	1054	15	half	half	JJ
hvd.rsl868	1054	16	cup	cup	NN
hvd.rsl868	1054	17	of	of	IN
hvd.rsl868	1054	18	sugar	sugar	NN
hvd.rsl868	1054	19	.	.	.
hvd.rsl868	1055	1	Slowly	slowly	RB
hvd.rsl868	1055	2	add	add	VB
hvd.rsl868	1055	3	enough	enough	JJ
hvd.rsl868	1055	4	boiling	boiling	NN
hvd.rsl868	1055	5	water	water	NN
hvd.rsl868	1055	6	to	to	TO
hvd.rsl868	1055	7	make	make	VB
hvd.rsl868	1055	8	it	-PRON-	PRP
hvd.rsl868	1055	9	thin	thin	JJ
hvd.rsl868	1055	10	and	and	CC
hvd.rsl868	1055	11	smooth	smooth	JJ
hvd.rsl868	1055	12	.	.	.
hvd.rsl868	1056	1	Then	then	RB
hvd.rsl868	1056	2	proceed	proceed	VB
hvd.rsl868	1056	3	to	to	TO
hvd.rsl868	1056	4	add	add	VB
hvd.rsl868	1056	5	boiling	boiling	NN
hvd.rsl868	1056	6	water	water	NN
hvd.rsl868	1056	7	to	to	TO
hvd.rsl868	1056	8	make	make	VB
hvd.rsl868	1056	9	it	-PRON-	PRP
hvd.rsl868	1056	10	the	the	DT
hvd.rsl868	1056	11	consistency	consistency	NN
hvd.rsl868	1056	12	of	of	IN
hvd.rsl868	1056	13	thin	thin	JJ
hvd.rsl868	1056	14	starch	starch	NN
hvd.rsl868	1056	15	.	.	.
hvd.rsl868	1057	1	Boil	boil	VB
hvd.rsl868	1057	2	a	a	DT
hvd.rsl868	1057	3	few	few	JJ
hvd.rsl868	1057	4	minutes	minute	NNS
hvd.rsl868	1057	5	and	and	CC
hvd.rsl868	1057	6	flavor	flavor	NN
hvd.rsl868	1057	7	before	before	IN
hvd.rsl868	1057	8	serving	serve	VBG
hvd.rsl868	1057	9	.	.	.
hvd.rsl868	1058	1	Steamed	Steamed	NNP
hvd.rsl868	1058	2	Cranberry	Cranberry	NNP
hvd.rsl868	1058	3	Dumplings.—Make	dumplings.—make	NN
hvd.rsl868	1058	4	the	the	DT
hvd.rsl868	1058	5	dumplings	dumpling	NNS
hvd.rsl868	1058	6	of	of	IN
hvd.rsl868	1058	7	good	good	JJ
hvd.rsl868	1058	8	,	,	,
hvd.rsl868	1058	9	pre-	pre-	JJ
hvd.rsl868	1058	10	pared	pare	VBN
hvd.rsl868	1058	11	flour	flour	NN
hvd.rsl868	1058	12	,	,	,
hvd.rsl868	1058	13	which	which	WDT
hvd.rsl868	1058	14	can	can	MD
hvd.rsl868	1058	15	not	not	RB
hvd.rsl868	1058	16	fail	fail	VB
hvd.rsl868	1058	17	to	to	TO
hvd.rsl868	1058	18	be	be	VB
hvd.rsl868	1058	19	light	light	JJ
hvd.rsl868	1058	20	,	,	,
hvd.rsl868	1058	21	using	use	VBG
hvd.rsl868	1058	22	one	one	CD
hvd.rsl868	1058	23	pint	pint	NN
hvd.rsl868	1058	24	of	of	IN
hvd.rsl868	1058	25	it	-PRON-	PRP
hvd.rsl868	1058	26	;	;	:
hvd.rsl868	1058	27	add	add	VB
hvd.rsl868	1058	28	a	a	DT
hvd.rsl868	1058	29	pinch	pinch	NN
hvd.rsl868	1058	30	of	of	IN
hvd.rsl868	1058	31	salt	salt	NN
hvd.rsl868	1058	32	and	and	CC
hvd.rsl868	1058	33	mix	mix	VB
hvd.rsl868	1058	34	with	with	IN
hvd.rsl868	1058	35	milk	milk	NN
hvd.rsl868	1058	36	to	to	IN
hvd.rsl868	1058	37	a	a	DT
hvd.rsl868	1058	38	paste	paste	NN
hvd.rsl868	1058	39	just	just	RB
hvd.rsl868	1058	40	stiff	stiff	JJ
hvd.rsl868	1058	41	enough	enough	RB
hvd.rsl868	1058	42	to	to	TO
hvd.rsl868	1058	43	drop	drop	VB
hvd.rsl868	1058	44	by	by	IN
hvd.rsl868	1058	45	tablespoonfuls	tablespoonfuls	NNP
hvd.rsl868	1058	46	on	on	IN
hvd.rsl868	1058	47	the	the	DT
hvd.rsl868	1058	48	buttered	buttered	JJ
hvd.rsl868	1058	49	steamer	steamer	NN
hvd.rsl868	1058	50	bottom	bottom	NN
hvd.rsl868	1058	51	;	;	:
hvd.rsl868	1058	52	steam	steam	NN
hvd.rsl868	1058	53	over	over	IN
hvd.rsl868	1058	54	boiling	boil	VBG
hvd.rsl868	1058	55	water	water	NN
hvd.rsl868	1058	56	about	about	RB
hvd.rsl868	1058	57	half	half	PDT
hvd.rsl868	1058	58	an	an	DT
hvd.rsl868	1058	59	hour	hour	NN
hvd.rsl868	1058	60	.	.	.
hvd.rsl868	1059	1	Serve	serve	VB
hvd.rsl868	1059	2	immediately	immediately	RB
hvd.rsl868	1059	3	;	;	:
hvd.rsl868	1059	4	first	first	RB
hvd.rsl868	1059	5	carefully	carefully	RB
hvd.rsl868	1059	6	split	split	VB
hvd.rsl868	1059	7	the	the	DT
hvd.rsl868	1059	8	fluffy	fluffy	JJ
hvd.rsl868	1059	9	rolls	roll	NNS
hvd.rsl868	1059	10	open	open	JJ
hvd.rsl868	1059	11	,	,	,
hvd.rsl868	1059	12	lightly	lightly	RB
hvd.rsl868	1059	13	butter	butter	NN
hvd.rsl868	1059	14	and	and	CC
hvd.rsl868	1059	15	put	put	VBD
hvd.rsl868	1059	16	between	between	IN
hvd.rsl868	1059	17	a	a	DT
hvd.rsl868	1059	18	tablespoonful	tablespoonful	NN
hvd.rsl868	1059	19	of	of	IN
hvd.rsl868	1059	20	stewed	stew	VBN
hvd.rsl868	1059	21	cran-	cran-	IN
hvd.rsl868	1059	22	berry	berry	NN
hvd.rsl868	1059	23	sauce	sauce	NN
hvd.rsl868	1059	24	(	(	-LRB-
hvd.rsl868	1059	25	warm	warm	JJ
hvd.rsl868	1059	26	)	)	-RRB-
hvd.rsl868	1059	27	;	;	:
hvd.rsl868	1059	28	pour	pour	VB
hvd.rsl868	1059	29	over	over	IN
hvd.rsl868	1059	30	a	a	DT
hvd.rsl868	1059	31	foamy	foamy	NN
hvd.rsl868	1059	32	sauce	sauce	NN
hvd.rsl868	1059	33	made	make	VBN
hvd.rsl868	1059	34	as	as	IN
hvd.rsl868	1059	35	follows	follow	VBZ
hvd.rsl868	1059	36	:	:	:
hvd.rsl868	1059	37	Three	three	CD
hvd.rsl868	1059	38	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1059	39	of	of	IN
hvd.rsl868	1059	40	milk	milk	NN
hvd.rsl868	1059	41	,	,	,
hvd.rsl868	1059	42	stirred	stir	VBD
hvd.rsl868	1059	43	into	into	IN
hvd.rsl868	1059	44	one	one	CD
hvd.rsl868	1059	45	beaten	beat	VBN
hvd.rsl868	1059	46	egg	egg	NN
hvd.rsl868	1059	47	,	,	,
hvd.rsl868	1059	48	a	a	DT
hvd.rsl868	1059	49	half	half	JJ
hvd.rsl868	1059	50	cupful	cupful	NN
hvd.rsl868	1059	51	of	of	IN
hvd.rsl868	1059	52	sugar	sugar	NN
hvd.rsl868	1059	53	and	and	CC
hvd.rsl868	1059	54	one	one	CD
hvd.rsl868	1059	55	teaspoonful	teaspoonful	NN
hvd.rsl868	1059	56	of	of	IN
hvd.rsl868	1059	57	flour	flour	NN
hvd.rsl868	1059	58	;	;	:
hvd.rsl868	1059	59	beat	beat	VBD
hvd.rsl868	1059	60	hard	hard	RB
hvd.rsl868	1059	61	and	and	CC
hvd.rsl868	1059	62	put	put	VBN
hvd.rsl868	1059	63	into	into	IN
hvd.rsl868	1059	64	double	double	JJ
hvd.rsl868	1059	65	boiler	boiler	NN
hvd.rsl868	1059	66	;	;	:
hvd.rsl868	1059	67	pour	pour	VB
hvd.rsl868	1059	68	on	on	RP
hvd.rsl868	1059	69	slowly	slowly	RB
hvd.rsl868	1059	70	a	a	DT
hvd.rsl868	1059	71	cup	cup	NN
hvd.rsl868	1059	72	of	of	IN
hvd.rsl868	1059	73	boiling	boiling	NN
hvd.rsl868	1059	74	water	water	NN
hvd.rsl868	1059	75	,	,	,
hvd.rsl868	1059	76	stir	stir	VB
hvd.rsl868	1059	77	constantly	constantly	RB
hvd.rsl868	1059	78	until	until	IN
hvd.rsl868	1059	79	the	the	DT
hvd.rsl868	1059	80	sauce	sauce	NN
hvd.rsl868	1059	81	thickens	thicken	VBZ
hvd.rsl868	1059	82	,	,	,
hvd.rsl868	1059	83	then	then	RB
hvd.rsl868	1059	84	add	add	VB
hvd.rsl868	1059	85	one	one	CD
hvd.rsl868	1059	86	teaspoonful	teaspoonful	NN
hvd.rsl868	1059	87	of	of	IN
hvd.rsl868	1059	88	butter	butter	NN
hvd.rsl868	1059	89	and	and	CC
hvd.rsl868	1059	90	one	one	CD
hvd.rsl868	1059	91	of	of	IN
hvd.rsl868	1059	92	strawberry	strawberry	JJ
hvd.rsl868	1059	93	flavoring	flavoring	NN
hvd.rsl868	1059	94	.	.	.
hvd.rsl868	1060	1	Cranberry	Cranberry	NNP
hvd.rsl868	1060	2	Pot	Pot	NNP
hvd.rsl868	1060	3	-	-	HYPH
hvd.rsl868	1060	4	pie.—Butter	pie.—butter	NN
hvd.rsl868	1060	5	a	a	DT
hvd.rsl868	1060	6	porcelain	porcelain	NN
hvd.rsl868	1060	7	stewpan	stewpan	NN
hvd.rsl868	1060	8	or	or	CC
hvd.rsl868	1060	9	kettle	kettle	NN
hvd.rsl868	1060	10	;	;	:
hvd.rsl868	1060	11	put	put	VBN
hvd.rsl868	1060	12	in	in	RP
hvd.rsl868	1060	13	a	a	DT
hvd.rsl868	1060	14	pint	pint	NN
hvd.rsl868	1060	15	of	of	IN
hvd.rsl868	1060	16	berries	berry	NNS
hvd.rsl868	1060	17	,	,	,
hvd.rsl868	1060	18	sprinkled	sprinkle	VBN
hvd.rsl868	1060	19	with	with	IN
hvd.rsl868	1060	20	one	one	CD
hvd.rsl868	1060	21	cupful	cupful	NN
hvd.rsl868	1060	22	sugar	sugar	NN
hvd.rsl868	1060	23	;	;	:
hvd.rsl868	1060	24	make	make	VB
hvd.rsl868	1060	25	a	a	DT
hvd.rsl868	1060	26	pint	pint	NN
hvd.rsl868	1060	27	of	of	IN
hvd.rsl868	1060	28	biscuit	biscuit	NN
hvd.rsl868	1060	29	dough	dough	NN
hvd.rsl868	1060	30	,	,	,
hvd.rsl868	1060	31	shape	shape	VB
hvd.rsl868	1060	32	into	into	IN
hvd.rsl868	1060	33	a	a	DT
hvd.rsl868	1060	34	large	large	JJ
hvd.rsl868	1060	35	ring	ring	NN
hvd.rsl868	1060	36	and	and	CC
hvd.rsl868	1060	37	lay	lie	VBD
hvd.rsl868	1060	38	on	on	IN
hvd.rsl868	1060	39	the	the	DT
hvd.rsl868	1060	40	fruit	fruit	NN
hvd.rsl868	1060	41	in	in	IN
hvd.rsl868	1060	42	the	the	DT
hvd.rsl868	1060	43	kettle	kettle	NN
hvd.rsl868	1060	44	;	;	:
hvd.rsl868	1060	45	then	then	RB
hvd.rsl868	1060	46	pour	pour	VB
hvd.rsl868	1060	47	another	another	DT
hvd.rsl868	1060	48	pint	pint	NN
hvd.rsl868	1060	49	of	of	IN
hvd.rsl868	1060	50	berries	berry	NNS
hvd.rsl868	1060	51	into	into	IN
hvd.rsl868	1060	52	and	and	CC
hvd.rsl868	1060	53	around	around	IN
hvd.rsl868	1060	54	the	the	DT
hvd.rsl868	1060	55	cup	cup	NN
hvd.rsl868	1060	56	of	of	IN
hvd.rsl868	1060	57	dough	dough	NN
hvd.rsl868	1060	58	,	,	,
hvd.rsl868	1060	59	adding	add	VBG
hvd.rsl868	1060	60	another	another	DT
hvd.rsl868	1060	61	cupful	cupful	NN
hvd.rsl868	1060	62	of	of	IN
hvd.rsl868	1060	63	sugar	sugar	NN
hvd.rsl868	1060	64	;	;	:
hvd.rsl868	1060	65	pour	pour	VB
hvd.rsl868	1060	66	one	one	CD
hvd.rsl868	1060	67	pint	pint	NN
hvd.rsl868	1060	68	of	of	IN
hvd.rsl868	1060	69	boiling	boil	VBG
hvd.rsl868	1060	70	water	water	NN
hvd.rsl868	1060	71	into	into	IN
hvd.rsl868	1060	72	the	the	DT
hvd.rsl868	1060	73	center	center	NN
hvd.rsl868	1060	74	,	,	,
hvd.rsl868	1060	75	cover	cover	VBP
hvd.rsl868	1060	76	closely	closely	RB
hvd.rsl868	1060	77	and	and	CC
hvd.rsl868	1060	78	stew	stew	NN
hvd.rsl868	1060	79	steadily	steadily	RB
hvd.rsl868	1060	80	for	for	IN
hvd.rsl868	1060	81	20	20	CD
hvd.rsl868	1060	82	minutes	minute	NNS
hvd.rsl868	1060	83	.	.	.
hvd.rsl868	1061	1	When	when	WRB
hvd.rsl868	1061	2	done	do	VBN
hvd.rsl868	1061	3	turn	turn	NN
hvd.rsl868	1061	4	from	from	IN
hvd.rsl868	1061	5	the	the	DT
hvd.rsl868	1061	6	kettle	kettle	NN
hvd.rsl868	1061	7	on	on	RP
hvd.rsl868	1061	8	to	to	IN
hvd.rsl868	1061	9	a	a	DT
hvd.rsl868	1061	10	platter	platter	NN
hvd.rsl868	1061	11	;	;	:
hvd.rsl868	1061	12	serve	serve	VB
hvd.rsl868	1061	13	with	with	IN
hvd.rsl868	1061	14	cream	cream	NN
hvd.rsl868	1061	15	and	and	CC
hvd.rsl868	1061	16	sugar	sugar	NN
hvd.rsl868	1061	17	.	.	.
hvd.rsl868	1062	1	Cranberry	Cranberry	NNP
hvd.rsl868	1062	2	Pudding.—Sift	Pudding.—Sift	NNPS
hvd.rsl868	1062	3	and	and	CC
hvd.rsl868	1062	4	measure	measure	VB
hvd.rsl868	1062	5	one	one	CD
hvd.rsl868	1062	6	pint	pint	NN
hvd.rsl868	1062	7	of	of	IN
hvd.rsl868	1062	8	flour	flour	NN
hvd.rsl868	1062	9	;	;	:
hvd.rsl868	1062	10	add	add	VB
hvd.rsl868	1062	11	two	two	CD
hvd.rsl868	1062	12	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1062	13	baking	baking	NN
hvd.rsl868	1062	14	powder	powder	NN
hvd.rsl868	1062	15	and	and	CC
hvd.rsl868	1062	16	half	half	PDT
hvd.rsl868	1062	17	a	a	DT
hvd.rsl868	1062	18	teaspoonful	teaspoonful	NN
hvd.rsl868	1062	19	of	of	IN
hvd.rsl868	1062	20	salt	salt	NN
hvd.rsl868	1062	21	.	.	.
hvd.rsl868	1063	1	Sift	sift	VB
hvd.rsl868	1063	2	again	again	RB
hvd.rsl868	1063	3	until	until	IN
hvd.rsl868	1063	4	all	all	DT
hvd.rsl868	1063	5	are	be	VBP
hvd.rsl868	1063	6	thoroughly	thoroughly	RB
hvd.rsl868	1063	7	blended	blend	VBN
hvd.rsl868	1063	8	.	.	.
hvd.rsl868	1064	1	Add	add	VB
hvd.rsl868	1064	2	enough	enough	JJ
hvd.rsl868	1064	3	sweet	sweet	JJ
hvd.rsl868	1064	4	milk	milk	NN
hvd.rsl868	1064	5	to	to	TO
hvd.rsl868	1064	6	make	make	VB
hvd.rsl868	1064	7	a	a	DT
hvd.rsl868	1064	8	soft	soft	JJ
hvd.rsl868	1064	9	batter	batter	NN
hvd.rsl868	1064	10	.	.	.
hvd.rsl868	1065	1	Stir	stir	VB
hvd.rsl868	1065	2	in	in	IN
hvd.rsl868	1065	3	one	one	CD
hvd.rsl868	1065	4	cup	cup	NN
hvd.rsl868	1065	5	of	of	IN
hvd.rsl868	1065	6	cranberries	cranberry	NNS
hvd.rsl868	1065	7	that	that	WDT
hvd.rsl868	1065	8	have	have	VBP
hvd.rsl868	1065	9	been	be	VBN
hvd.rsl868	1065	10	coarsely	coarsely	RB
hvd.rsl868	1065	11	chopped	chop	VBN
hvd.rsl868	1065	12	.	.	.
hvd.rsl868	1066	1	Pour	pour	VB
hvd.rsl868	1066	2	into	into	IN
hvd.rsl868	1066	3	a	a	DT
hvd.rsl868	1066	4	pudding	pudding	NN
hvd.rsl868	1066	5	bag	bag	NN
hvd.rsl868	1066	6	or	or	CC
hvd.rsl868	1066	7	a	a	DT
hvd.rsl868	1066	8	porcelain	porcelain	NN
hvd.rsl868	1066	9	-	-	HYPH
hvd.rsl868	1066	10	lined	line	VBN
hvd.rsl868	1066	11	mold	mold	NN
hvd.rsl868	1066	12	.	.	.
hvd.rsl868	1067	1	If	if	IN
hvd.rsl868	1067	2	the	the	DT
hvd.rsl868	1067	3	bag	bag	NN
hvd.rsl868	1067	4	is	be	VBZ
hvd.rsl868	1067	5	used	use	VBN
hvd.rsl868	1067	6	boil	boil	NN
hvd.rsl868	1067	7	one	one	CD
hvd.rsl868	1067	8	and	and	CC
hvd.rsl868	1067	9	one	one	CD
hvd.rsl868	1067	10	-	-	HYPH
hvd.rsl868	1067	11	half	half	NN
hvd.rsl868	1067	12	hour	hour	NN
hvd.rsl868	1067	13	in	in	IN
hvd.rsl868	1067	14	plenty	plenty	NN
hvd.rsl868	1067	15	of	of	IN
hvd.rsl868	1067	16	water	water	NN
hvd.rsl868	1067	17	.	.	.
hvd.rsl868	1068	1	If	if	IN
hvd.rsl868	1068	2	the	the	DT
hvd.rsl868	1068	3	mold	mold	NN
hvd.rsl868	1068	4	is	be	VBZ
hvd.rsl868	1068	5	used	use	VBN
hvd.rsl868	1068	6	,	,	,
hvd.rsl868	1068	7	steam	steam	VB
hvd.rsl868	1068	8	the	the	DT
hvd.rsl868	1068	9	pudding	pudding	NN
hvd.rsl868	1068	10	two	two	CD
hvd.rsl868	1068	11	hours	hour	NNS
hvd.rsl868	1068	12	.	.	.
hvd.rsl868	1069	1	Baked	Baked	NNP
hvd.rsl868	1069	2	Cranberry	Cranberry	NNP
hvd.rsl868	1069	3	Pudding.—Put	Pudding.—Put	NNP
hvd.rsl868	1069	4	a	a	DT
hvd.rsl868	1069	5	layer	layer	NN
hvd.rsl868	1069	6	of	of	IN
hvd.rsl868	1069	7	coarsely	coarsely	RB
hvd.rsl868	1069	8	crumbled	crumble	VBN
hvd.rsl868	1069	9	bread	bread	NN
hvd.rsl868	1069	10	in	in	IN
hvd.rsl868	1069	11	bottom	bottom	NN
hvd.rsl868	1069	12	of	of	IN
hvd.rsl868	1069	13	buttered	buttered	JJ
hvd.rsl868	1069	14	dish	dish	NN
hvd.rsl868	1069	15	;	;	:
hvd.rsl868	1069	16	then	then	RB
hvd.rsl868	1069	17	a	a	DT
hvd.rsl868	1069	18	layer	layer	NN
hvd.rsl868	1069	19	of	of	IN
hvd.rsl868	1069	20	seeded	seeded	JJ
hvd.rsl868	1069	21	raisins	raisin	NNS
hvd.rsl868	1069	22	and	and	CC
hvd.rsl868	1069	23	stewed	stew	VBN
hvd.rsl868	1069	24	cran-	cran-	FW
hvd.rsl868	1069	25	berries	berry	NNS
hvd.rsl868	1069	26	,	,	,
hvd.rsl868	1069	27	a	a	DT
hvd.rsl868	1069	28	few	few	JJ
hvd.rsl868	1069	29	bits	bit	NNS
hvd.rsl868	1069	30	of	of	IN
hvd.rsl868	1069	31	butter	butter	NN
hvd.rsl868	1069	32	,	,	,
hvd.rsl868	1069	33	and	and	CC
hvd.rsl868	1069	34	a	a	DT
hvd.rsl868	1069	35	few	few	JJ
hvd.rsl868	1069	36	drops	drop	NNS
hvd.rsl868	1069	37	of	of	IN
hvd.rsl868	1069	38	vanilla	vanilla	NN
hvd.rsl868	1069	39	extract	extract	NN
hvd.rsl868	1069	40	;	;	:
hvd.rsl868	1069	41	repeat	repeat	VB
hvd.rsl868	1069	42	58	58	CD
hvd.rsl868	1069	43	THE	the	DT
hvd.rsl868	1069	44	RURAL	rural	JJ
hvd.rsl868	1069	45	COOK	COOK	NNP
hvd.rsl868	1069	46	BOOK	book	NN
hvd.rsl868	1069	47	.	.	.
hvd.rsl868	1070	1	bread	bread	NN
hvd.rsl868	1070	2	,	,	,
hvd.rsl868	1070	3	butter	butter	NN
hvd.rsl868	1070	4	,	,	,
hvd.rsl868	1070	5	vanilla	vanilla	NN
hvd.rsl868	1070	6	and	and	CC
hvd.rsl868	1070	7	fruit	fruit	NN
hvd.rsl868	1070	8	until	until	IN
hvd.rsl868	1070	9	dish	dish	NN
hvd.rsl868	1070	10	is	be	VBZ
hvd.rsl868	1070	11	full	full	JJ
hvd.rsl868	1070	12	;	;	:
hvd.rsl868	1070	13	have	have	VB
hvd.rsl868	1070	14	crumbs	crumb	NNS
hvd.rsl868	1070	15	and	and	CC
hvd.rsl868	1070	16	but-	but-	VB
hvd.rsl868	1070	17	ter	ter	NN
hvd.rsl868	1070	18	top	top	JJ
hvd.rsl868	1070	19	layer	layer	NN
hvd.rsl868	1070	20	;	;	:
hvd.rsl868	1070	21	bake	bake	VB
hvd.rsl868	1070	22	until	until	IN
hvd.rsl868	1070	23	puffy	puffy	JJ
hvd.rsl868	1070	24	and	and	CC
hvd.rsl868	1070	25	brown	brown	JJ
hvd.rsl868	1070	26	;	;	:
hvd.rsl868	1070	27	then	then	RB
hvd.rsl868	1070	28	decorate	decorate	VB
hvd.rsl868	1070	29	with	with	IN
hvd.rsl868	1070	30	meringue	meringue	NN
hvd.rsl868	1070	31	and	and	CC
hvd.rsl868	1070	32	place	place	NN
hvd.rsl868	1070	33	in	in	IN
hvd.rsl868	1070	34	very	very	RB
hvd.rsl868	1070	35	moderate	moderate	JJ
hvd.rsl868	1070	36	oven	oven	NN
hvd.rsl868	1070	37	to	to	TO
hvd.rsl868	1070	38	set	set	VB
hvd.rsl868	1070	39	the	the	DT
hvd.rsl868	1070	40	latter	latter	JJ
hvd.rsl868	1070	41	,	,	,
hvd.rsl868	1070	42	but	but	CC
hvd.rsl868	1070	43	not	not	RB
hvd.rsl868	1070	44	brown	brown	JJ
hvd.rsl868	1070	45	.	.	.
hvd.rsl868	1071	1	Cream	cream	NN
hvd.rsl868	1071	2	Curds.—Beat	Curds.—Beat	NNP
hvd.rsl868	1071	3	four	four	CD
hvd.rsl868	1071	4	eggs	egg	NNS
hvd.rsl868	1071	5	and	and	CC
hvd.rsl868	1071	6	stir	stir	VB
hvd.rsl868	1071	7	them	-PRON-	PRP
hvd.rsl868	1071	8	into	into	IN
hvd.rsl868	1071	9	a	a	DT
hvd.rsl868	1071	10	quart	quart	NN
hvd.rsl868	1071	11	of	of	IN
hvd.rsl868	1071	12	milk	milk	NN
hvd.rsl868	1071	13	slightly	slightly	RB
hvd.rsl868	1071	14	warmed	warm	VBN
hvd.rsl868	1071	15	.	.	.
hvd.rsl868	1072	1	New	new	JJ
hvd.rsl868	1072	2	milk	milk	NN
hvd.rsl868	1072	3	was	be	VBD
hvd.rsl868	1072	4	originally	originally	RB
hvd.rsl868	1072	5	called	call	VBN
hvd.rsl868	1072	6	for	for	IN
hvd.rsl868	1072	7	.	.	.
hvd.rsl868	1073	1	Add	add	VB
hvd.rsl868	1073	2	a	a	DT
hvd.rsl868	1073	3	little	little	JJ
hvd.rsl868	1073	4	salt	salt	NN
hvd.rsl868	1073	5	and	and	CC
hvd.rsl868	1073	6	turn	turn	VB
hvd.rsl868	1073	7	the	the	DT
hvd.rsl868	1073	8	mixture	mixture	NN
hvd.rsl868	1073	9	into	into	IN
hvd.rsl868	1073	10	a	a	DT
hvd.rsl868	1073	11	covered	cover	VBN
hvd.rsl868	1073	12	earthen	earthen	JJ
hvd.rsl868	1073	13	pot	pot	NN
hvd.rsl868	1073	14	.	.	.
hvd.rsl868	1074	1	A	a	DT
hvd.rsl868	1074	2	bean	bean	NN
hvd.rsl868	1074	3	pot	pot	NN
hvd.rsl868	1074	4	or	or	CC
hvd.rsl868	1074	5	cas-	cas-	DT
hvd.rsl868	1074	6	serole	serole	NNP
hvd.rsl868	1074	7	will	will	MD
hvd.rsl868	1074	8	answer	answer	VB
hvd.rsl868	1074	9	.	.	.
hvd.rsl868	1075	1	Set	set	VB
hvd.rsl868	1075	2	the	the	DT
hvd.rsl868	1075	3	pot	pot	NN
hvd.rsl868	1075	4	in	in	IN
hvd.rsl868	1075	5	a	a	DT
hvd.rsl868	1075	6	pan	pan	NN
hvd.rsl868	1075	7	of	of	IN
hvd.rsl868	1075	8	warm	warm	JJ
hvd.rsl868	1075	9	water	water	NN
hvd.rsl868	1075	10	over	over	IN
hvd.rsl868	1075	11	the	the	DT
hvd.rsl868	1075	12	fire	fire	NN
hvd.rsl868	1075	13	.	.	.
hvd.rsl868	1076	1	As	as	RB
hvd.rsl868	1076	2	soon	soon	RB
hvd.rsl868	1076	3	as	as	IN
hvd.rsl868	1076	4	the	the	DT
hvd.rsl868	1076	5	milk	milk	NN
hvd.rsl868	1076	6	cracks	crack	NNS
hvd.rsl868	1076	7	turn	turn	VBP
hvd.rsl868	1076	8	it	-PRON-	PRP
hvd.rsl868	1076	9	carefully	carefully	RB
hvd.rsl868	1076	10	out	out	RP
hvd.rsl868	1076	11	on	on	IN
hvd.rsl868	1076	12	a	a	DT
hvd.rsl868	1076	13	sieve	sieve	NN
hvd.rsl868	1076	14	covered	cover	VBN
hvd.rsl868	1076	15	with	with	IN
hvd.rsl868	1076	16	a	a	DT
hvd.rsl868	1076	17	linen	linen	NN
hvd.rsl868	1076	18	clofh	clofh	NN
hvd.rsl868	1076	19	.	.	.
hvd.rsl868	1077	1	When	when	WRB
hvd.rsl868	1077	2	the	the	DT
hvd.rsl868	1077	3	draining	draining	NN
hvd.rsl868	1077	4	is	be	VBZ
hvd.rsl868	1077	5	complete	complete	JJ
hvd.rsl868	1077	6	put	put	VBN
hvd.rsl868	1077	7	the	the	DT
hvd.rsl868	1077	8	curds	curd	NNS
hvd.rsl868	1077	9	in	in	IN
hvd.rsl868	1077	10	a	a	DT
hvd.rsl868	1077	11	glass	glass	NN
hvd.rsl868	1077	12	dish	dish	NN
hvd.rsl868	1077	13	in	in	IN
hvd.rsl868	1077	14	large	large	JJ
hvd.rsl868	1077	15	spoonfuls	spoonful	NNS
hvd.rsl868	1077	16	.	.	.
hvd.rsl868	1078	1	Cup	Cup	NNP
hvd.rsl868	1078	2	Custards.—In	Custards.—In	NNS
hvd.rsl868	1078	3	making	make	VBG
hvd.rsl868	1078	4	cup	cup	NN
hvd.rsl868	1078	5	custards	custard	NNS
hvd.rsl868	1078	6	,	,	,
hvd.rsl868	1078	7	it	-PRON-	PRP
hvd.rsl868	1078	8	is	be	VBZ
hvd.rsl868	1078	9	a	a	DT
hvd.rsl868	1078	10	pleasant	pleasant	JJ
hvd.rsl868	1078	11	change	change	NN
hvd.rsl868	1078	12	to	to	TO
hvd.rsl868	1078	13	put	put	VB
hvd.rsl868	1078	14	in	in	IN
hvd.rsl868	1078	15	each	each	DT
hvd.rsl868	1078	16	cup	cup	NN
hvd.rsl868	1078	17	,	,	,
hvd.rsl868	1078	18	before	before	IN
hvd.rsl868	1078	19	the	the	DT
hvd.rsl868	1078	20	custard	custard	NN
hvd.rsl868	1078	21	is	be	VBZ
hvd.rsl868	1078	22	poured	pour	VBN
hvd.rsl868	1078	23	in	in	RP
hvd.rsl868	1078	24	,	,	,
hvd.rsl868	1078	25	a	a	DT
hvd.rsl868	1078	26	tablespoonful	tablespoonful	NN
hvd.rsl868	1078	27	of	of	IN
hvd.rsl868	1078	28	either	either	DT
hvd.rsl868	1078	29	strawberry	strawberry	NN
hvd.rsl868	1078	30	or	or	CC
hvd.rsl868	1078	31	raspberry	raspberry	NN
hvd.rsl868	1078	32	jam	jam	NN
hvd.rsl868	1078	33	.	.	.
hvd.rsl868	1079	1	The	the	DT
hvd.rsl868	1079	2	custard	custard	NN
hvd.rsl868	1079	3	cups	cup	NNS
hvd.rsl868	1079	4	should	should	MD
hvd.rsl868	1079	5	be	be	VB
hvd.rsl868	1079	6	stood	stand	VBN
hvd.rsl868	1079	7	in	in	IN
hvd.rsl868	1079	8	a.	a.	NNP
hvd.rsl868	1079	9	baking	baking	NNP
hvd.rsl868	1079	10	pan	pan	NNP
hvd.rsl868	1079	11	containing	contain	VBG
hvd.rsl868	1079	12	hot	hot	JJ
hvd.rsl868	1079	13	water	water	NN
hvd.rsl868	1079	14	while	while	IN
hvd.rsl868	1079	15	baking	baking	NN
hvd.rsl868	1079	16	;	;	:
hvd.rsl868	1079	17	every	every	DT
hvd.rsl868	1079	18	custard	custard	NN
hvd.rsl868	1079	19	should	should	MD
hvd.rsl868	1079	20	be	be	VB
hvd.rsl868	1079	21	cooked	cook	VBN
hvd.rsl868	1079	22	in	in	IN
hvd.rsl868	1079	23	this	this	DT
hvd.rsl868	1079	24	way	way	NN
hvd.rsl868	1079	25	.	.	.
hvd.rsl868	1080	1	A	a	DT
hvd.rsl868	1080	2	date	date	NN
hvd.rsl868	1080	3	custard	custard	NN
hvd.rsl868	1080	4	is	be	VBZ
hvd.rsl868	1080	5	made	make	VBN
hvd.rsl868	1080	6	and	and	CC
hvd.rsl868	1080	7	baked	bake	VBN
hvd.rsl868	1080	8	in	in	IN
hvd.rsl868	1080	9	the	the	DT
hvd.rsl868	1080	10	ordi-	ordi-	NN
hvd.rsl868	1080	11	nary	nary	JJ
hvd.rsl868	1080	12	manner	manner	NN
hvd.rsl868	1080	13	;	;	:
hvd.rsl868	1080	14	then	then	RB
hvd.rsl868	1080	15	,	,	,
hvd.rsl868	1080	16	after	after	IN
hvd.rsl868	1080	17	baking	baking	NN
hvd.rsl868	1080	18	,	,	,
hvd.rsl868	1080	19	the	the	DT
hvd.rsl868	1080	20	top	top	NN
hvd.rsl868	1080	21	is	be	VBZ
hvd.rsl868	1080	22	covered	cover	VBN
hvd.rsl868	1080	23	with	with	IN
hvd.rsl868	1080	24	stoned	stoned	JJ
hvd.rsl868	1080	25	dates	date	NNS
hvd.rsl868	1080	26	,	,	,
hvd.rsl868	1080	27	which	which	WDT
hvd.rsl868	1080	28	may	may	MD
hvd.rsl868	1080	29	be	be	VB
hvd.rsl868	1080	30	filled	fill	VBN
hvd.rsl868	1080	31	with	with	IN
hvd.rsl868	1080	32	nuts	nut	NNS
hvd.rsl868	1080	33	if	if	IN
hvd.rsl868	1080	34	desired	desire	VBN
hvd.rsl868	1080	35	,	,	,
hvd.rsl868	1080	36	and	and	CC
hvd.rsl868	1080	37	rolled	roll	VBD
hvd.rsl868	1080	38	in	in	IN
hvd.rsl868	1080	39	powdered	powdered	JJ
hvd.rsl868	1080	40	sugar	sugar	NN
hvd.rsl868	1080	41	.	.	.
hvd.rsl868	1081	1	The	the	DT
hvd.rsl868	1081	2	dates	date	NNS
hvd.rsl868	1081	3	are	be	VBP
hvd.rsl868	1081	4	covered	cover	VBN
hvd.rsl868	1081	5	with	with	IN
hvd.rsl868	1081	6	a	a	DT
hvd.rsl868	1081	7	meringue	meringue	NN
hvd.rsl868	1081	8	,	,	,
hvd.rsl868	1081	9	which	which	WDT
hvd.rsl868	1081	10	is	be	VBZ
hvd.rsl868	1081	11	browned	brown	VBN
hvd.rsl868	1081	12	in	in	IN
hvd.rsl868	1081	13	the	the	DT
hvd.rsl868	1081	14	oven	oven	NN
hvd.rsl868	1081	15	,	,	,
hvd.rsl868	1081	16	and	and	CC
hvd.rsl868	1081	17	the	the	DT
hvd.rsl868	1081	18	custard	custard	NN
hvd.rsl868	1081	19	is	be	VBZ
hvd.rsl868	1081	20	then	then	RB
hvd.rsl868	1081	21	served	serve	VBN
hvd.rsl868	1081	22	cold	cold	JJ
hvd.rsl868	1081	23	.	.	.
hvd.rsl868	1082	1	Peach	Peach	NNP
hvd.rsl868	1082	2	Custard.—Slice	Custard.—Slice	NNP
hvd.rsl868	1082	3	ripe	ripe	JJ
hvd.rsl868	1082	4	peaches	peach	NNS
hvd.rsl868	1082	5	in	in	IN
hvd.rsl868	1082	6	a	a	DT
hvd.rsl868	1082	7	glass	glass	NN
hvd.rsl868	1082	8	dish	dish	NN
hvd.rsl868	1082	9	and	and	CC
hvd.rsl868	1082	10	sugar	sugar	VB
hvd.rsl868	1082	11	them	-PRON-	PRP
hvd.rsl868	1082	12	well	well	RB
hvd.rsl868	1082	13	two	two	CD
hvd.rsl868	1082	14	hours	hour	NNS
hvd.rsl868	1082	15	before	before	IN
hvd.rsl868	1082	16	they	-PRON-	PRP
hvd.rsl868	1082	17	are	be	VBP
hvd.rsl868	1082	18	to	to	TO
hvd.rsl868	1082	19	be	be	VB
hvd.rsl868	1082	20	served	serve	VBN
hvd.rsl868	1082	21	.	.	.
hvd.rsl868	1083	1	Make	make	VB
hvd.rsl868	1083	2	a	a	DT
hvd.rsl868	1083	3	boiled	boil	VBN
hvd.rsl868	1083	4	custard	custard	NN
hvd.rsl868	1083	5	by	by	IN
hvd.rsl868	1083	6	taking	take	VBG
hvd.rsl868	1083	7	three	three	CD
hvd.rsl868	1083	8	eggs	egg	NNS
hvd.rsl868	1083	9	,	,	,
hvd.rsl868	1083	10	one	one	CD
hvd.rsl868	1083	11	and	and	CC
hvd.rsl868	1083	12	one	one	CD
hvd.rsl868	1083	13	-	-	HYPH
hvd.rsl868	1083	14	half	half	NN
hvd.rsl868	1083	15	pints	pint	NNS
hvd.rsl868	1083	16	sweet	sweet	JJ
hvd.rsl868	1083	17	milk	milk	NN
hvd.rsl868	1083	18	and	and	CC
hvd.rsl868	1083	19	one	one	CD
hvd.rsl868	1083	20	tablespoon	tablespoon	NN
hvd.rsl868	1083	21	corn	corn	NN
hvd.rsl868	1083	22	starch	starch	NN
hvd.rsl868	1083	23	and	and	CC
hvd.rsl868	1083	24	one	one	CD
hvd.rsl868	1083	25	cup	cup	NN
hvd.rsl868	1083	26	of	of	IN
hvd.rsl868	1083	27	sugar	sugar	NN
hvd.rsl868	1083	28	.	.	.
hvd.rsl868	1084	1	Boil	Boil	NNP
hvd.rsl868	1084	2	after	after	IN
hvd.rsl868	1084	3	thoroughly	thoroughly	RB
hvd.rsl868	1084	4	beating	beat	VBG
hvd.rsl868	1084	5	together	together	RB
hvd.rsl868	1084	6	in	in	IN
hvd.rsl868	1084	7	a	a	DT
hvd.rsl868	1084	8	double	double	JJ
hvd.rsl868	1084	9	boiler	boiler	NN
hvd.rsl868	1084	10	till	till	IN
hvd.rsl868	1084	11	thick	thick	JJ
hvd.rsl868	1084	12	and	and	CC
hvd.rsl868	1084	13	smooth	smooth	JJ
hvd.rsl868	1084	14	.	.	.
hvd.rsl868	1085	1	Pour	pour	VB
hvd.rsl868	1085	2	over	over	IN
hvd.rsl868	1085	3	peaches	peach	NNS
hvd.rsl868	1085	4	and	and	CC
hvd.rsl868	1085	5	serve	serve	VB
hvd.rsl868	1085	6	while	while	IN
hvd.rsl868	1085	7	slightly	slightly	RB
hvd.rsl868	1085	8	warm	warm	JJ
hvd.rsl868	1085	9	.	.	.
hvd.rsl868	1086	1	Date	date	NN
hvd.rsl868	1086	2	Puffs.—Two	puffs.—two	CD
hvd.rsl868	1086	3	eggs	egg	NNS
hvd.rsl868	1086	4	,	,	,
hvd.rsl868	1086	5	one	one	CD
hvd.rsl868	1086	6	cupful	cupful	NN
hvd.rsl868	1086	7	of	of	IN
hvd.rsl868	1086	8	sugar	sugar	NN
hvd.rsl868	1086	9	,	,	,
hvd.rsl868	1086	10	one	one	CD
hvd.rsl868	1086	11	quarter	quarter	NN
hvd.rsl868	1086	12	of	of	IN
hvd.rsl868	1086	13	a	a	DT
hvd.rsl868	1086	14	cupful	cupful	NN
hvd.rsl868	1086	15	of	of	IN
hvd.rsl868	1086	16	butter	butter	NN
hvd.rsl868	1086	17	,	,	,
hvd.rsl868	1086	18	the	the	DT
hvd.rsl868	1086	19	same	same	JJ
hvd.rsl868	1086	20	of	of	IN
hvd.rsl868	1086	21	milk	milk	NN
hvd.rsl868	1086	22	,	,	,
hvd.rsl868	1086	23	one	one	CD
hvd.rsl868	1086	24	teaspoonful	teaspoonful	NN
hvd.rsl868	1086	25	of	of	IN
hvd.rsl868	1086	26	baking	baking	NN
hvd.rsl868	1086	27	powder	powder	NN
hvd.rsl868	1086	28	and	and	CC
hvd.rsl868	1086	29	flour	flour	NN
hvd.rsl868	1086	30	enough	enough	RB
hvd.rsl868	1086	31	to	to	TO
hvd.rsl868	1086	32	make	make	VB
hvd.rsl868	1086	33	a	a	DT
hvd.rsl868	1086	34	thin	thin	JJ
hvd.rsl868	1086	35	batter	batter	NN
hvd.rsl868	1086	36	.	.	.
hvd.rsl868	1087	1	Stir	stir	VB
hvd.rsl868	1087	2	in	in	IN
hvd.rsl868	1087	3	one	one	CD
hvd.rsl868	1087	4	cupful	cupful	NN
hvd.rsl868	1087	5	of	of	IN
hvd.rsl868	1087	6	stoned	stoned	JJ
hvd.rsl868	1087	7	dates	date	NNS
hvd.rsl868	1087	8	;	;	:
hvd.rsl868	1087	9	fill	fill	VB
hvd.rsl868	1087	10	muffin	muffin	NN
hvd.rsl868	1087	11	cups	cup	NNS
hvd.rsl868	1087	12	half	half	NN
hvd.rsl868	1087	13	full	full	JJ
hvd.rsl868	1087	14	and	and	CC
hvd.rsl868	1087	15	steam	steam	VBP
hvd.rsl868	1087	16	30	30	CD
hvd.rsl868	1087	17	minutes	minute	NNS
hvd.rsl868	1087	18	.	.	.
hvd.rsl868	1088	1	Serve	serve	VB
hvd.rsl868	1088	2	with	with	IN
hvd.rsl868	1088	3	a	a	DT
hvd.rsl868	1088	4	liquid	liquid	JJ
hvd.rsl868	1088	5	sauce	sauce	NN
hvd.rsl868	1088	6	or	or	CC
hvd.rsl868	1088	7	with	with	IN
hvd.rsl868	1088	8	sweetened	sweeten	VBN
hvd.rsl868	1088	9	cream	cream	NN
hvd.rsl868	1088	10	.	.	.
hvd.rsl868	1089	1	Economy	economy	NN
hvd.rsl868	1089	2	Pudding.—Take	Pudding.—Take	NNP
hvd.rsl868	1089	3	two	two	CD
hvd.rsl868	1089	4	cupfuls	cupful	NNS
hvd.rsl868	1089	5	of	of	IN
hvd.rsl868	1089	6	ginger	ginger	NN
hvd.rsl868	1089	7	cookie	cookie	NN
hvd.rsl868	1089	8	crumbs	crumb	NNS
hvd.rsl868	1089	9	(	(	-LRB-
hvd.rsl868	1089	10	crumbled	crumble	VBN
hvd.rsl868	1089	11	cookies	cookie	NNS
hvd.rsl868	1089	12	)	)	-RRB-
hvd.rsl868	1089	13	and	and	CC
hvd.rsl868	1089	14	one	one	CD
hvd.rsl868	1089	15	cupful	cupful	JJ
hvd.rsl868	1089	16	sweet	sweet	JJ
hvd.rsl868	1089	17	milk	milk	NN
hvd.rsl868	1089	18	,	,	,
hvd.rsl868	1089	19	one	one	CD
hvd.rsl868	1089	20	cupful	cupful	JJ
hvd.rsl868	1089	21	molasses	molasses	NN
hvd.rsl868	1089	22	,	,	,
hvd.rsl868	1089	23	one	one	CD
hvd.rsl868	1089	24	teaspoonful	teaspoonful	NN
hvd.rsl868	1089	25	cinnamon	cinnamon	NN
hvd.rsl868	1089	26	,	,	,
hvd.rsl868	1089	27	one	one	CD
hvd.rsl868	1089	28	-	-	HYPH
hvd.rsl868	1089	29	fourth	fourth	JJ
hvd.rsl868	1089	30	teaspoonful	teaspoonful	NN
hvd.rsl868	1089	31	cloves	clove	NNS
hvd.rsl868	1089	32	,	,	,
hvd.rsl868	1089	33	one	one	CD
hvd.rsl868	1089	34	-	-	HYPH
hvd.rsl868	1089	35	fourth	fourth	JJ
hvd.rsl868	1089	36	tea-	tea-	JJ
hvd.rsl868	1089	37	spoonful	spoonful	NN
hvd.rsl868	1089	38	nutmeg	nutmeg	NN
hvd.rsl868	1089	39	,	,	,
hvd.rsl868	1089	40	three	three	CD
hvd.rsl868	1089	41	eggs	egg	NNS
hvd.rsl868	1089	42	weH	weh	CD
hvd.rsl868	1089	43	beaten	beat	VBN
hvd.rsl868	1089	44	,	,	,
hvd.rsl868	1089	45	one	one	CD
hvd.rsl868	1089	46	-	-	HYPH
hvd.rsl868	1089	47	half	half	NN
hvd.rsl868	1089	48	teaspoonful	teaspoonful	NN
hvd.rsl868	1089	49	salt	salt	NN
hvd.rsl868	1089	50	,	,	,
hvd.rsl868	1089	51	one	one	CD
hvd.rsl868	1089	52	cup	cup	NN
hvd.rsl868	1089	53	seeded	seed	VBN
hvd.rsl868	1089	54	raisins	raisin	NNS
hvd.rsl868	1089	55	,	,	,
hvd.rsl868	1089	56	one	one	CD
hvd.rsl868	1089	57	-	-	HYPH
hvd.rsl868	1089	58	half	half	NN
hvd.rsl868	1089	59	teaspoonful	teaspoonful	NN
hvd.rsl868	1089	60	of	of	IN
hvd.rsl868	1089	61	soda	soda	NN
hvd.rsl868	1089	62	dissolved	dissolve	VBN
hvd.rsl868	1089	63	in	in	IN
hvd.rsl868	1089	64	one	one	CD
hvd.rsl868	1089	65	table-	table-	NN
hvd.rsl868	1089	66	spoonful	spoonful	NN
hvd.rsl868	1089	67	of	of	IN
hvd.rsl868	1089	68	water	water	NN
hvd.rsl868	1089	69	and	and	CC
hvd.rsl868	1089	70	two	two	CD
hvd.rsl868	1089	71	cupfuls	cupful	NNS
hvd.rsl868	1089	72	of	of	IN
hvd.rsl868	1089	73	flour	flour	NN
hvd.rsl868	1089	74	.	.	.
hvd.rsl868	1090	1	Beat	beat	VB
hvd.rsl868	1090	2	thoroughly	thoroughly	RB
hvd.rsl868	1090	3	,	,	,
hvd.rsl868	1090	4	turn	turn	VB
hvd.rsl868	1090	5	into	into	IN
hvd.rsl868	1090	6	greased	greased	JJ
hvd.rsl868	1090	7	pudding	pudding	NN
hvd.rsl868	1090	8	pan	pan	NN
hvd.rsl868	1090	9	and	and	CC
hvd.rsl868	1090	10	steam	steam	VB
hvd.rsl868	1090	11	three	three	CD
hvd.rsl868	1090	12	hours	hour	NNS
hvd.rsl868	1090	13	.	.	.
hvd.rsl868	1091	1	Serve	serve	VB
hvd.rsl868	1091	2	with	with	IN
hvd.rsl868	1091	3	hard	hard	JJ
hvd.rsl868	1091	4	sauce	sauce	NN
hvd.rsl868	1091	5	.	.	.
hvd.rsl868	1092	1	Farina	Farina	NNP
hvd.rsl868	1092	2	Pudding.—Place	Pudding.—Place	NNP
hvd.rsl868	1092	3	a	a	DT
hvd.rsl868	1092	4	double	double	JJ
hvd.rsl868	1092	5	boiler	boiler	NN
hvd.rsl868	1092	6	with	with	IN
hvd.rsl868	1092	7	one	one	CD
hvd.rsl868	1092	8	pint	pint	NN
hvd.rsl868	1092	9	of	of	IN
hvd.rsl868	1092	10	milk	milk	NN
hvd.rsl868	1092	11	over	over	IN
hvd.rsl868	1092	12	the	the	DT
hvd.rsl868	1092	13	fire	fire	NN
hvd.rsl868	1092	14	;	;	:
hvd.rsl868	1092	15	when	when	WRB
hvd.rsl868	1092	16	it	-PRON-	PRP
hvd.rsl868	1092	17	boils	boil	VBZ
hvd.rsl868	1092	18	,	,	,
hvd.rsl868	1092	19	sprinkle	sprinkle	VB
hvd.rsl868	1092	20	in	in	RP
hvd.rsl868	1092	21	two	two	CD
hvd.rsl868	1092	22	and	and	CC
hvd.rsl868	1092	23	a	a	DT
hvd.rsl868	1092	24	half	half	NN
hvd.rsl868	1092	25	tablespoonfuls	tablespoonfuls	NNP
hvd.rsl868	1092	26	farina	farina	NNP
hvd.rsl868	1092	27	,	,	,
hvd.rsl868	1092	28	one	one	CD
hvd.rsl868	1092	29	-	-	HYPH
hvd.rsl868	1092	30	quarter	quarter	NN
hvd.rsl868	1092	31	teaspoonful	teaspoonful	NN
hvd.rsl868	1092	32	salt	salt	NN
hvd.rsl868	1092	33	and	and	CC
hvd.rsl868	1092	34	two	two	CD
hvd.rsl868	1092	35	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	1092	36	sugar	sugar	NN
hvd.rsl868	1092	37	.	.	.
hvd.rsl868	1093	1	Cook	cook	VB
hvd.rsl868	1093	2	twenty	twenty	CD
hvd.rsl868	1093	3	minutes	minute	NNS
hvd.rsl868	1093	4	,	,	,
hvd.rsl868	1093	5	then	then	RB
hvd.rsl868	1093	6	add	add	VB
hvd.rsl868	1093	7	the	the	DT
hvd.rsl868	1093	8	beaten	beat	VBN
hvd.rsl868	1093	9	whites	white	NNS
hvd.rsl868	1093	10	of	of	IN
hvd.rsl868	1093	11	two	two	CD
hvd.rsl868	1093	12	eggs	egg	NNS
hvd.rsl868	1093	13	,	,	,
hvd.rsl868	1093	14	stir	stir	VB
hvd.rsl868	1093	15	for	for	IN
hvd.rsl868	1093	16	a	a	DT
hvd.rsl868	1093	17	few	few	JJ
hvd.rsl868	1093	18	minutes	minute	NNS
hvd.rsl868	1093	19	,	,	,
hvd.rsl868	1093	20	remove	remove	VBP
hvd.rsl868	1093	21	from	from	IN
hvd.rsl868	1093	22	fire	fire	NN
hvd.rsl868	1093	23	,	,	,
hvd.rsl868	1093	24	pour	pour	VB
hvd.rsl868	1093	25	into	into	IN
hvd.rsl868	1093	26	a	a	DT
hvd.rsl868	1093	27	mold	mold	NN
hvd.rsl868	1093	28	and	and	CC
hvd.rsl868	1093	29	set	set	VBN
hvd.rsl868	1093	30	aside	aside	RB
hvd.rsl868	1093	31	to	to	TO
hvd.rsl868	1093	32	cool	cool	VB
hvd.rsl868	1093	33	.	.	.
hvd.rsl868	1094	1	Serve	serve	VB
hvd.rsl868	1094	2	with	with	IN
hvd.rsl868	1094	3	orange	orange	JJ
hvd.rsl868	1094	4	sauce	sauce	NN
hvd.rsl868	1094	5	made	make	VBN
hvd.rsl868	1094	6	in	in	IN
hvd.rsl868	1094	7	following	follow	VBG
hvd.rsl868	1094	8	manner	manner	NN
hvd.rsl868	1094	9	:	:	:
hvd.rsl868	1094	10	Stir	stir	VB
hvd.rsl868	1094	11	the	the	DT
hvd.rsl868	1094	12	yolks	yolk	NNS
hvd.rsl868	1094	13	of	of	IN
hvd.rsl868	1094	14	THE	the	DT
hvd.rsl868	1094	15	RURAL	rural	JJ
hvd.rsl868	1094	16	COOK	COOK	NNP
hvd.rsl868	1094	17	BOOK	book	NN
hvd.rsl868	1094	18	.	.	.
hvd.rsl868	1095	1	59	59	CD
hvd.rsl868	1095	2	two	two	CD
hvd.rsl868	1095	3	eggs	egg	NNS
hvd.rsl868	1095	4	with	with	IN
hvd.rsl868	1095	5	half	half	JJ
hvd.rsl868	1095	6	cupful	cupful	JJ
hvd.rsl868	1095	7	sugar	sugar	NN
hvd.rsl868	1095	8	to	to	IN
hvd.rsl868	1095	9	a	a	DT
hvd.rsl868	1095	10	cream	cream	NN
hvd.rsl868	1095	11	,	,	,
hvd.rsl868	1095	12	add	add	VB
hvd.rsl868	1095	13	half	half	JJ
hvd.rsl868	1095	14	cupful	cupful	JJ
hvd.rsl868	1095	15	orange	orange	JJ
hvd.rsl868	1095	16	juice	juice	NN
hvd.rsl868	1095	17	and	and	CC
hvd.rsl868	1095	18	one	one	CD
hvd.rsl868	1095	19	tablespoonful	tablespoonful	NN
hvd.rsl868	1095	20	lemon	lemon	NN
hvd.rsl868	1095	21	juice	juice	NN
hvd.rsl868	1095	22	,	,	,
hvd.rsl868	1095	23	add	add	VB
hvd.rsl868	1095	24	last	last	JJ
hvd.rsl868	1095	25	the	the	DT
hvd.rsl868	1095	26	beaten	beat	VBN
hvd.rsl868	1095	27	white	white	NN
hvd.rsl868	1095	28	of	of	IN
hvd.rsl868	1095	29	one	one	CD
hvd.rsl868	1095	30	egg	egg	NN
hvd.rsl868	1095	31	and	and	CC
hvd.rsl868	1095	32	serve	serve	VB
hvd.rsl868	1095	33	.	.	.
hvd.rsl868	1096	1	Or	or	CC
hvd.rsl868	1096	2	a	a	DT
hvd.rsl868	1096	3	vanilla	vanilla	NN
hvd.rsl868	1096	4	sauce	sauce	NN
hvd.rsl868	1096	5	may	may	MD
hvd.rsl868	1096	6	be	be	VB
hvd.rsl868	1096	7	served	serve	VBN
hvd.rsl868	1096	8	with	with	IN
hvd.rsl868	1096	9	the	the	DT
hvd.rsl868	1096	10	pudding	pudding	NN
hvd.rsl868	1096	11	.	.	.
hvd.rsl868	1097	1	Fruit	fruit	NN
hvd.rsl868	1097	2	Puffs.—Fill	Puffs.—Fill	NNP
hvd.rsl868	1097	3	old	old	JJ
hvd.rsl868	1097	4	cups	cup	NNS
hvd.rsl868	1097	5	or	or	CC
hvd.rsl868	1097	6	baking	baking	NN
hvd.rsl868	1097	7	cans	can	NNS
hvd.rsl868	1097	8	to	to	IN
hvd.rsl868	1097	9	the	the	DT
hvd.rsl868	1097	10	depth	depth	NN
hvd.rsl868	1097	11	of	of	IN
hvd.rsl868	1097	12	two	two	CD
hvd.rsl868	1097	13	inches	inch	NNS
hvd.rsl868	1097	14	with	with	IN
hvd.rsl868	1097	15	strawberries	strawberry	NNS
hvd.rsl868	1097	16	,	,	,
hvd.rsl868	1097	17	sliced	slice	VBN
hvd.rsl868	1097	18	apples	apple	NNS
hvd.rsl868	1097	19	,	,	,
hvd.rsl868	1097	20	or	or	CC
hvd.rsl868	1097	21	any	any	DT
hvd.rsl868	1097	22	kind	kind	NN
hvd.rsl868	1097	23	of	of	IN
hvd.rsl868	1097	24	berries	berry	NNS
hvd.rsl868	1097	25	and	and	CC
hvd.rsl868	1097	26	cover	cover	VBP
hvd.rsl868	1097	27	with	with	IN
hvd.rsl868	1097	28	a	a	DT
hvd.rsl868	1097	29	layer	layer	NN
hvd.rsl868	1097	30	of	of	IN
hvd.rsl868	1097	31	sugar	sugar	NN
hvd.rsl868	1097	32	.	.	.
hvd.rsl868	1098	1	Put	put	VB
hvd.rsl868	1098	2	in	in	RP
hvd.rsl868	1098	3	each	each	DT
hvd.rsl868	1098	4	cup	cup	NN
hvd.rsl868	1098	5	a	a	DT
hvd.rsl868	1098	6	small	small	JJ
hvd.rsl868	1098	7	lump	lump	NN
hvd.rsl868	1098	8	of	of	IN
hvd.rsl868	1098	9	butter	butter	NN
hvd.rsl868	1098	10	and	and	CC
hvd.rsl868	1098	11	completely	completely	RB
hvd.rsl868	1098	12	cover	cover	VBP
hvd.rsl868	1098	13	the	the	DT
hvd.rsl868	1098	14	berries	berry	NNS
hvd.rsl868	1098	15	with	with	IN
hvd.rsl868	1098	16	a	a	DT
hvd.rsl868	1098	17	batter	batter	NN
hvd.rsl868	1098	18	made	make	VBN
hvd.rsl868	1098	19	of	of	IN
hvd.rsl868	1098	20	one	one	CD
hvd.rsl868	1098	21	egg	egg	NN
hvd.rsl868	1098	22	,	,	,
hvd.rsl868	1098	23	one	one	CD
hvd.rsl868	1098	24	pint	pint	NN
hvd.rsl868	1098	25	sweet	sweet	JJ
hvd.rsl868	1098	26	milk	milk	NN
hvd.rsl868	1098	27	,	,	,
hvd.rsl868	1098	28	one	one	CD
hvd.rsl868	1098	29	and	and	CC
hvd.rsl868	1098	30	one	one	CD
hvd.rsl868	1098	31	-	-	HYPH
hvd.rsl868	1098	32	half	half	NN
hvd.rsl868	1098	33	teaspoon	teaspoon	NN
hvd.rsl868	1098	34	baking	baking	NN
hvd.rsl868	1098	35	powder	powder	NN
hvd.rsl868	1098	36	and	and	CC
hvd.rsl868	1098	37	flour	flour	NN
hvd.rsl868	1098	38	to	to	TO
hvd.rsl868	1098	39	make	make	VB
hvd.rsl868	1098	40	rather	rather	RB
hvd.rsl868	1098	41	stiffer	stiff	JJR
hvd.rsl868	1098	42	than	than	IN
hvd.rsl868	1098	43	for	for	IN
hvd.rsl868	1098	44	pancakes	pancake	NNS
hvd.rsl868	1098	45	.	.	.
hvd.rsl868	1099	1	Bake	bake	VB
hvd.rsl868	1099	2	40	40	CD
hvd.rsl868	1099	3	minutes	minute	NNS
hvd.rsl868	1099	4	in	in	IN
hvd.rsl868	1099	5	a	a	DT
hvd.rsl868	1099	6	steady	steady	JJ
hvd.rsl868	1099	7	oven	oven	NN
hvd.rsl868	1099	8	.	.	.
hvd.rsl868	1100	1	Gingerbread	Gingerbread	NNP
hvd.rsl868	1100	2	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1100	3	cupful	cupful	NN
hvd.rsl868	1100	4	of	of	IN
hvd.rsl868	1100	5	molasses	molasses	NN
hvd.rsl868	1100	6	,	,	,
hvd.rsl868	1100	7	one	one	CD
hvd.rsl868	1100	8	cupful	cupful	NN
hvd.rsl868	1100	9	of	of	IN
hvd.rsl868	1100	10	sugar	sugar	NN
hvd.rsl868	1100	11	,	,	,
hvd.rsl868	1100	12	one	one	CD
hvd.rsl868	1100	13	-	-	HYPH
hvd.rsl868	1100	14	half	half	NN
hvd.rsl868	1100	15	cupful	cupful	NN
hvd.rsl868	1100	16	of	of	IN
hvd.rsl868	1100	17	melted	melt	VBN
hvd.rsl868	1100	18	lard	lard	NN
hvd.rsl868	1100	19	or	or	CC
hvd.rsl868	1100	20	butter	butter	NN
hvd.rsl868	1100	21	,	,	,
hvd.rsl868	1100	22	salt	salt	NN
hvd.rsl868	1100	23	;	;	:
hvd.rsl868	1100	24	all	all	DT
hvd.rsl868	1100	25	kinds	kind	NNS
hvd.rsl868	1100	26	of	of	IN
hvd.rsl868	1100	27	spice	spice	NN
hvd.rsl868	1100	28	—	—	:
hvd.rsl868	1100	29	one-	one-	JJ
hvd.rsl868	1100	30	fourth	fourth	JJ
hvd.rsl868	1100	31	teaspoonful	teaspoonful	NN
hvd.rsl868	1100	32	of	of	IN
hvd.rsl868	1100	33	each	each	DT
hvd.rsl868	1100	34	—	—	:
hvd.rsl868	1100	35	one	one	CD
hvd.rsl868	1100	36	cupful	cupful	NN
hvd.rsl868	1100	37	of	of	IN
hvd.rsl868	1100	38	buttermilk	buttermilk	NN
hvd.rsl868	1100	39	,	,	,
hvd.rsl868	1100	40	two	two	CD
hvd.rsl868	1100	41	scant	scant	JJ
hvd.rsl868	1100	42	tea-	tea-	JJ
hvd.rsl868	1100	43	spoonfuls	spoonful	NNS
hvd.rsl868	1100	44	of	of	IN
hvd.rsl868	1100	45	soda	soda	NN
hvd.rsl868	1100	46	,	,	,
hvd.rsl868	1100	47	one	one	CD
hvd.rsl868	1100	48	cupful	cupful	NN
hvd.rsl868	1100	49	of	of	IN
hvd.rsl868	1100	50	raisins	raisin	NNS
hvd.rsl868	1100	51	or	or	CC
hvd.rsl868	1100	52	sliced	slice	VBN
hvd.rsl868	1100	53	apples	apple	NNS
hvd.rsl868	1100	54	,	,	,
hvd.rsl868	1100	55	flour	flour	NN
hvd.rsl868	1100	56	for	for	IN
hvd.rsl868	1100	57	stiff	stiff	JJ
hvd.rsl868	1100	58	batter	batter	NN
hvd.rsl868	1100	59	.	.	.
hvd.rsl868	1101	1	Steam	steam	VB
hvd.rsl868	1101	2	in	in	IN
hvd.rsl868	1101	3	a	a	DT
hvd.rsl868	1101	4	covered	cover	VBN
hvd.rsl868	1101	5	pudding	pudding	NN
hvd.rsl868	1101	6	dish	dish	NN
hvd.rsl868	1101	7	two	two	CD
hvd.rsl868	1101	8	hours	hour	NNS
hvd.rsl868	1101	9	.	.	.
hvd.rsl868	1102	1	Hot	hot	JJ
hvd.rsl868	1102	2	water	water	NN
hvd.rsl868	1102	3	may	may	MD
hvd.rsl868	1102	4	be	be	VB
hvd.rsl868	1102	5	substituted	substitute	VBN
hvd.rsl868	1102	6	for	for	IN
hvd.rsl868	1102	7	buttermilk	buttermilk	NN
hvd.rsl868	1102	8	;	;	:
hvd.rsl868	1102	9	then	then	RB
hvd.rsl868	1102	10	use	use	VB
hvd.rsl868	1102	11	half	half	PDT
hvd.rsl868	1102	12	the	the	DT
hvd.rsl868	1102	13	quantity	quantity	NN
hvd.rsl868	1102	14	of	of	IN
hvd.rsl868	1102	15	soda	soda	NN
hvd.rsl868	1102	16	.	.	.
hvd.rsl868	1103	1	Whipped	whip	VBN
hvd.rsl868	1103	2	cream	cream	NN
hvd.rsl868	1103	3	is	be	VBZ
hvd.rsl868	1103	4	better	well	JJR
hvd.rsl868	1103	5	than	than	IN
hvd.rsl868	1103	6	sugar	sugar	NN
hvd.rsl868	1103	7	with	with	IN
hvd.rsl868	1103	8	this	this	DT
hvd.rsl868	1103	9	.	.	.
hvd.rsl868	1104	1	Gooseberry	Gooseberry	NNP
hvd.rsl868	1104	2	Charlotte.—Stew	charlotte.—stew	IN
hvd.rsl868	1104	3	a	a	DT
hvd.rsl868	1104	4	pint	pint	NN
hvd.rsl868	1104	5	of	of	IN
hvd.rsl868	1104	6	ripe	ripe	JJ
hvd.rsl868	1104	7	or	or	CC
hvd.rsl868	1104	8	nearly	nearly	RB
hvd.rsl868	1104	9	ripe	ripe	JJ
hvd.rsl868	1104	10	gooseberries	gooseberry	NNS
hvd.rsl868	1104	11	for	for	IN
hvd.rsl868	1104	12	10	10	CD
hvd.rsl868	1104	13	minutes	minute	NNS
hvd.rsl868	1104	14	very	very	RB
hvd.rsl868	1104	15	slowly	slowly	RB
hvd.rsl868	1104	16	,	,	,
hvd.rsl868	1104	17	not	not	RB
hvd.rsl868	1104	18	to	to	TO
hvd.rsl868	1104	19	break	break	VB
hvd.rsl868	1104	20	them	-PRON-	PRP
hvd.rsl868	1104	21	.	.	.
hvd.rsl868	1105	1	Cut	cut	VB
hvd.rsl868	1105	2	six	six	CD
hvd.rsl868	1105	3	or	or	CC
hvd.rsl868	1105	4	eight	eight	CD
hvd.rsl868	1105	5	slices	slice	NNS
hvd.rsl868	1105	6	of	of	IN
hvd.rsl868	1105	7	stale	stale	JJ
hvd.rsl868	1105	8	plain	plain	JJ
hvd.rsl868	1105	9	cake	cake	NN
hvd.rsl868	1105	10	;	;	:
hvd.rsl868	1105	11	line	line	VB
hvd.rsl868	1105	12	the	the	DT
hvd.rsl868	1105	13	bottom	bottom	NN
hvd.rsl868	1105	14	of	of	IN
hvd.rsl868	1105	15	your	-PRON-	PRP$
hvd.rsl868	1105	16	pudding	pudding	NN
hvd.rsl868	1105	17	dish	dish	NN
hvd.rsl868	1105	18	with	with	IN
hvd.rsl868	1105	19	them	-PRON-	PRP
hvd.rsl868	1105	20	;	;	:
hvd.rsl868	1105	21	put	put	VB
hvd.rsl868	1105	22	next	next	RB
hvd.rsl868	1105	23	a	a	DT
hvd.rsl868	1105	24	layer	layer	NN
hvd.rsl868	1105	25	of	of	IN
hvd.rsl868	1105	26	the	the	DT
hvd.rsl868	1105	27	gooseberries	gooseberry	NNS
hvd.rsl868	1105	28	sprinkled	sprinkle	VBN
hvd.rsl868	1105	29	thickly	thickly	RB
hvd.rsl868	1105	30	with	with	IN
hvd.rsl868	1105	31	sugar	sugar	NN
hvd.rsl868	1105	32	;	;	:
hvd.rsl868	1105	33	more	more	JJR
hvd.rsl868	1105	34	cake	cake	NN
hvd.rsl868	1105	35	,	,	,
hvd.rsl868	1105	36	more	more	JJR
hvd.rsl868	1105	37	berries	berry	NNS
hvd.rsl868	1105	38	,	,	,
hvd.rsl868	1105	39	and	and	CC
hvd.rsl868	1105	40	so	so	RB
hvd.rsl868	1105	41	on	on	RB
hvd.rsl868	1105	42	until	until	IN
hvd.rsl868	1105	43	the	the	DT
hvd.rsl868	1105	44	dish	dish	NN
hvd.rsl868	1105	45	is	be	VBZ
hvd.rsl868	1105	46	full	full	JJ
hvd.rsl868	1105	47	.	.	.
hvd.rsl868	1106	1	Cover	cover	VB
hvd.rsl868	1106	2	closely	closely	RB
hvd.rsl868	1106	3	and	and	CC
hvd.rsl868	1106	4	steam	steam	VB
hvd.rsl868	1106	5	in	in	IN
hvd.rsl868	1106	6	a	a	DT
hvd.rsl868	1106	7	moderate	moderate	JJ
hvd.rsl868	1106	8	oven	oven	NN
hvd.rsl868	1106	9	20	20	CD
hvd.rsl868	1106	10	or	or	CC
hvd.rsl868	1106	11	25	25	CD
hvd.rsl868	1106	12	minutes	minute	NNS
hvd.rsl868	1106	13	.	.	.
hvd.rsl868	1107	1	You	-PRON-	PRP
hvd.rsl868	1107	2	will	will	MD
hvd.rsl868	1107	3	find	find	VB
hvd.rsl868	1107	4	the	the	DT
hvd.rsl868	1107	5	juice	juice	NN
hvd.rsl868	1107	6	of	of	IN
hvd.rsl868	1107	7	the	the	DT
hvd.rsl868	1107	8	berries	berry	NNS
hvd.rsl868	1107	9	sufficient	sufficient	JJ
hvd.rsl868	1107	10	moisture	moisture	NN
hvd.rsl868	1107	11	.	.	.
hvd.rsl868	1108	1	Serve	serve	VB
hvd.rsl868	1108	2	hot	hot	JJ
hvd.rsl868	1108	3	with	with	IN
hvd.rsl868	1108	4	a	a	DT
hvd.rsl868	1108	5	good	good	JJ
hvd.rsl868	1108	6	pudding	pudding	NN
hvd.rsl868	1108	7	sauce	sauce	NN
hvd.rsl868	1108	8	.	.	.
hvd.rsl868	1109	1	Gooseberry	Gooseberry	NNP
hvd.rsl868	1109	2	Fool.—According	Fool.—According	NNP
hvd.rsl868	1109	3	to	to	IN
hvd.rsl868	1109	4	the	the	DT
hvd.rsl868	1109	5	original	original	JJ
hvd.rsl868	1109	6	English	english	JJ
hvd.rsl868	1109	7	recipe	recipe	NN
hvd.rsl868	1109	8	it	-PRON-	PRP
hvd.rsl868	1109	9	was	be	VBD
hvd.rsl868	1109	10	merely	merely	RB
hvd.rsl868	1109	11	gooseberry	gooseberry	JJ
hvd.rsl868	1109	12	sauce	sauce	NN
hvd.rsl868	1109	13	enriched	enrich	VBN
hvd.rsl868	1109	14	with	with	IN
hvd.rsl868	1109	15	cream	cream	NN
hvd.rsl868	1109	16	;	;	:
hvd.rsl868	1109	17	American	american	JJ
hvd.rsl868	1109	18	authorities	authority	NNS
hvd.rsl868	1109	19	,	,	,
hvd.rsl868	1109	20	how-	how-	VBD
hvd.rsl868	1109	21	ever	ever	RB
hvd.rsl868	1109	22	,	,	,
hvd.rsl868	1109	23	use	use	VB
hvd.rsl868	1109	24	eggs	egg	NNS
hvd.rsl868	1109	25	and	and	CC
hvd.rsl868	1109	26	butter	butter	NN
hvd.rsl868	1109	27	instead	instead	RB
hvd.rsl868	1109	28	of	of	IN
hvd.rsl868	1109	29	cream	cream	NN
hvd.rsl868	1109	30	.	.	.
hvd.rsl868	1110	1	To	to	TO
hvd.rsl868	1110	2	make	make	VB
hvd.rsl868	1110	3	it	-PRON-	PRP
hvd.rsl868	1110	4	English	english	JJ
hvd.rsl868	1110	5	fashion	fashion	NN
hvd.rsl868	1110	6	,	,	,
hvd.rsl868	1110	7	stew	stew	NN
hvd.rsl868	1110	8	either	either	CC
hvd.rsl868	1110	9	green	green	JJ
hvd.rsl868	1110	10	or	or	CC
hvd.rsl868	1110	11	ripe	ripe	JJ
hvd.rsl868	1110	12	gooseberries	gooseberry	NNS
hvd.rsl868	1110	13	,	,	,
hvd.rsl868	1110	14	after	after	IN
hvd.rsl868	1110	15	topping	top	VBG
hvd.rsl868	1110	16	and	and	CC
hvd.rsl868	1110	17	stemming	stem	VBG
hvd.rsl868	1110	18	them	-PRON-	PRP
hvd.rsl868	1110	19	,	,	,
hvd.rsl868	1110	20	until	until	IN
hvd.rsl868	1110	21	tender	tender	NN
hvd.rsl868	1110	22	,	,	,
hvd.rsl868	1110	23	in	in	IN
hvd.rsl868	1110	24	just	just	RB
hvd.rsl868	1110	25	enough	enough	JJ
hvd.rsl868	1110	26	water	water	NN
hvd.rsl868	1110	27	to	to	TO
hvd.rsl868	1110	28	prevent	prevent	VB
hvd.rsl868	1110	29	burning	burning	NN
hvd.rsl868	1110	30	,	,	,
hvd.rsl868	1110	31	strain	strain	VB
hvd.rsl868	1110	32	through	through	IN
hvd.rsl868	1110	33	a	a	DT
hvd.rsl868	1110	34	sieve	sieve	NN
hvd.rsl868	1110	35	,	,	,
hvd.rsl868	1110	36	sweeten	sweeten	VB
hvd.rsl868	1110	37	and	and	CC
hvd.rsl868	1110	38	then	then	RB
hvd.rsl868	1110	39	stir	stir	VB
hvd.rsl868	1110	40	in	in	RP
hvd.rsl868	1110	41	as	as	RB
hvd.rsl868	1110	42	much	much	JJ
hvd.rsl868	1110	43	rich	rich	JJ
hvd.rsl868	1110	44	cream	cream	NN
hvd.rsl868	1110	45	as	as	IN
hvd.rsl868	1110	46	taste	taste	NN
hvd.rsl868	1110	47	dictates	dictate	VBZ
hvd.rsl868	1110	48	;	;	:
hvd.rsl868	1110	49	pour	pour	VB
hvd.rsl868	1110	50	into	into	IN
hvd.rsl868	1110	51	a	a	DT
hvd.rsl868	1110	52	glass	glass	NN
hvd.rsl868	1110	53	dish	dish	NN
hvd.rsl868	1110	54	,	,	,
hvd.rsl868	1110	55	and	and	CC
hvd.rsl868	1110	56	set	set	VBN
hvd.rsl868	1110	57	away	away	RB
hvd.rsl868	1110	58	in	in	IN
hvd.rsl868	1110	59	a	a	DT
hvd.rsl868	1110	60	cool	cool	JJ
hvd.rsl868	1110	61	place	place	NN
hvd.rsl868	1110	62	.	.	.
hvd.rsl868	1111	1	A	a	DT
hvd.rsl868	1111	2	very	very	RB
hvd.rsl868	1111	3	delicious	delicious	JJ
hvd.rsl868	1111	4	dessert	dessert	NN
hvd.rsl868	1111	5	is	be	VBZ
hvd.rsl868	1111	6	made	make	VBN
hvd.rsl868	1111	7	by	by	IN
hvd.rsl868	1111	8	using	use	VBG
hvd.rsl868	1111	9	this	this	DT
hvd.rsl868	1111	10	gooseberry	gooseberry	NN
hvd.rsl868	1111	11	fool	fool	NN
hvd.rsl868	1111	12	as	as	IN
hvd.rsl868	1111	13	filling	fill	VBG
hvd.rsl868	1111	14	for	for	IN
hvd.rsl868	1111	15	charlottes	charlotte	NNS
hvd.rsl868	1111	16	,	,	,
hvd.rsl868	1111	17	lining	line	VBG
hvd.rsl868	1111	18	either	either	CC
hvd.rsl868	1111	19	one	one	CD
hvd.rsl868	1111	20	large	large	JJ
hvd.rsl868	1111	21	mold	mold	NN
hvd.rsl868	1111	22	or	or	CC
hvd.rsl868	1111	23	small	small	JJ
hvd.rsl868	1111	24	individual	individual	JJ
hvd.rsl868	1111	25	cups	cup	NNS
hvd.rsl868	1111	26	with	with	IN
hvd.rsl868	1111	27	ladies	lady	NNS
hvd.rsl868	1111	28	'	'	POS
hvd.rsl868	1111	29	fingers	finger	NNS
hvd.rsl868	1111	30	or	or	CC
hvd.rsl868	1111	31	small	small	JJ
hvd.rsl868	1111	32	slices	slice	NNS
hvd.rsl868	1111	33	of	of	IN
hvd.rsl868	1111	34	sponge	sponge	NN
hvd.rsl868	1111	35	cake	cake	NN
hvd.rsl868	1111	36	,	,	,
hvd.rsl868	1111	37	and	and	CC
hvd.rsl868	1111	38	then	then	RB
hvd.rsl868	1111	39	filling	fill	VBG
hvd.rsl868	1111	40	with	with	IN
hvd.rsl868	1111	41	the	the	DT
hvd.rsl868	1111	42	gooseberry	gooseberry	NN
hvd.rsl868	1111	43	mix-	mix-	XX
hvd.rsl868	1111	44	ture	ture	NN
hvd.rsl868	1111	45	,	,	,
hvd.rsl868	1111	46	putting	put	VBG
hvd.rsl868	1111	47	whipped	whip	VBN
hvd.rsl868	1111	48	cream	cream	NN
hvd.rsl868	1111	49	on	on	IN
hvd.rsl868	1111	50	the	the	DT
hvd.rsl868	1111	51	top	top	NN
hvd.rsl868	1111	52	.	.	.
hvd.rsl868	1112	1	The	the	DT
hvd.rsl868	1112	2	American	american	JJ
hvd.rsl868	1112	3	recipe	recipe	NN
hvd.rsl868	1112	4	adds	add	VBZ
hvd.rsl868	1112	5	to	to	IN
hvd.rsl868	1112	6	one	one	CD
hvd.rsl868	1112	7	quart	quart	NN
hvd.rsl868	1112	8	of	of	IN
hvd.rsl868	1112	9	ripe	ripe	JJ
hvd.rsl868	1112	10	gooseberries	gooseberry	NNS
hvd.rsl868	1112	11	,	,	,
hvd.rsl868	1112	12	stewed	stew	VBN
hvd.rsl868	1112	13	and	and	CC
hvd.rsl868	1112	14	strained	strain	VBN
hvd.rsl868	1112	15	,	,	,
hvd.rsl868	1112	16	the	the	DT
hvd.rsl868	1112	17	yolks	yolk	NNS
hvd.rsl868	1112	18	of	of	IN
hvd.rsl868	1112	19	four	four	CD
hvd.rsl868	1112	20	eggs	egg	NNS
hvd.rsl868	1112	21	,	,	,
hvd.rsl868	1112	22	one	one	CD
hvd.rsl868	1112	23	cupful	cupful	NN
hvd.rsl868	1112	24	of	of	IN
hvd.rsl868	1112	25	sugar	sugar	NN
hvd.rsl868	1112	26	,	,	,
hvd.rsl868	1112	27	and	and	CC
hvd.rsl868	1112	28	one	one	CD
hvd.rsl868	1112	29	tablespoonful	tablespoonful	NN
hvd.rsl868	1112	30	of	of	IN
hvd.rsl868	1112	31	butter	butter	NN
hvd.rsl868	1112	32	,	,	,
hvd.rsl868	1112	33	beaten	beat	VBN
hvd.rsl868	1112	34	to-	to-	CD
hvd.rsl868	1112	35	gether	gether	RB
hvd.rsl868	1112	36	until	until	IN
hvd.rsl868	1112	37	light	light	NN
hvd.rsl868	1112	38	.	.	.
hvd.rsl868	1113	1	Pour	pour	VB
hvd.rsl868	1113	2	into	into	IN
hvd.rsl868	1113	3	a	a	DT
hvd.rsl868	1113	4	glass	glass	NN
hvd.rsl868	1113	5	dish	dish	NN
hvd.rsl868	1113	6	,	,	,
hvd.rsl868	1113	7	and	and	CC
hvd.rsl868	1113	8	heap	heap	NN
hvd.rsl868	1113	9	on	on	IN
hvd.rsl868	1113	10	top	top	NN
hvd.rsl868	1113	11	the	the	DT
hvd.rsl868	1113	12	whites	white	NNS
hvd.rsl868	1113	13	of	of	IN
hvd.rsl868	1113	14	the	the	DT
hvd.rsl868	1113	15	eggs	egg	NNS
hvd.rsl868	1113	16	,	,	,
hvd.rsl868	1113	17	beaten	beat	VBN
hvd.rsl868	1113	18	with	with	IN
hvd.rsl868	1113	19	two	two	CD
hvd.rsl868	1113	20	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1113	21	of	of	IN
hvd.rsl868	1113	22	powdered	powder	VBN
hvd.rsl868	1113	23	sugar	sugar	NN
hvd.rsl868	1113	24	.	.	.
hvd.rsl868	1114	1	Gooseberry	Gooseberry	NNP
hvd.rsl868	1114	2	Pudding.—Green	Pudding.—Green	NNP
hvd.rsl868	1114	3	gooseberries	gooseberry	NNS
hvd.rsl868	1114	4	mixed	mix	VBN
hvd.rsl868	1114	5	with	with	IN
hvd.rsl868	1114	6	rhubarb	rhubarb	NN
hvd.rsl868	1114	7	make	make	VBP
hvd.rsl868	1114	8	a	a	DT
hvd.rsl868	1114	9	nice	nice	JJ
hvd.rsl868	1114	10	combination	combination	NN
hvd.rsl868	1114	11	for	for	IN
hvd.rsl868	1114	12	pie	pie	NN
hvd.rsl868	1114	13	or	or	CC
hvd.rsl868	1114	14	puddings	pudding	NNS
hvd.rsl868	1114	15	.	.	.
hvd.rsl868	1115	1	Of	of	RB
hvd.rsl868	1115	2	course	course	RB
hvd.rsl868	1115	3	plenty	plenty	NN
hvd.rsl868	1115	4	of	of	IN
hvd.rsl868	1115	5	sugar	sugar	NN
hvd.rsl868	1115	6	is	be	VBZ
hvd.rsl868	1115	7	needed	need	VBN
hvd.rsl868	1115	8	.	.	.
hvd.rsl868	1116	1	For	for	IN
hvd.rsl868	1116	2	gooseberry	gooseberry	NN
hvd.rsl868	1116	3	pudding	pudding	NN
hvd.rsl868	1116	4	line	line	NN
hvd.rsl868	1116	5	a	a	DT
hvd.rsl868	1116	6	mold	mold	NN
hvd.rsl868	1116	7	with	with	IN
hvd.rsl868	1116	8	baking	bake	VBG
hvd.rsl868	1116	9	powder	powder	NN
hvd.rsl868	1116	10	or	or	CC
hvd.rsl868	1116	11	suet	suet	NN
hvd.rsl868	1116	12	crust	crust	NN
hvd.rsl868	1116	13	(	(	-LRB-
hvd.rsl868	1116	14	preferably	preferably	RB
hvd.rsl868	1116	15	the	the	DT
hvd.rsl868	1116	16	latter	latter	JJ
hvd.rsl868	1116	17	)	)	-RRB-
hvd.rsl868	1116	18	,	,	,
hvd.rsl868	1116	19	fill	fill	VB
hvd.rsl868	1116	20	with	with	IN
hvd.rsl868	1116	21	gooseberries	gooseberry	NNS
hvd.rsl868	1116	22	alone	alone	RB
hvd.rsl868	1116	23	or	or	CC
hvd.rsl868	1116	24	mixed	mix	VBN
hvd.rsl868	1116	25	with	with	IN
hvd.rsl868	1116	26	rhubarb	rhubarb	NN
hvd.rsl868	1116	27	,	,	,
hvd.rsl868	1116	28	sugar	sugar	NN
hvd.rsl868	1116	29	liberally	liberally	RB
hvd.rsl868	1116	30	,	,	,
hvd.rsl868	1116	31	add	add	VB
hvd.rsl868	1116	32	a	a	DT
hvd.rsl868	1116	33	little	little	JJ
hvd.rsl868	1116	34	water	water	NN
hvd.rsl868	1116	35	,	,	,
hvd.rsl868	1116	36	and	and	CC
hvd.rsl868	1116	37	cover	cover	VBP
hvd.rsl868	1116	38	;	;	:
hvd.rsl868	1116	39	steam	steam	VB
hvd.rsl868	1116	40	three	three	CD
hvd.rsl868	1116	41	hours	hour	NNS
hvd.rsl868	1116	42	.	.	.
hvd.rsl868	1117	1	60	60	CD
hvd.rsl868	1117	2	THE	the	DT
hvd.rsl868	1117	3	RURAL	rural	JJ
hvd.rsl868	1117	4	COOK	COOK	NNP
hvd.rsl868	1117	5	BOOK	book	NN
hvd.rsl868	1117	6	.	.	.
hvd.rsl868	1118	1	Graham	Graham	NNP
hvd.rsl868	1118	2	Pudding.—Make	Pudding.—Make	NNP
hvd.rsl868	1118	3	a	a	DT
hvd.rsl868	1118	4	batter	batter	NN
hvd.rsl868	1118	5	of	of	IN
hvd.rsl868	1118	6	a	a	DT
hvd.rsl868	1118	7	cupful	cupful	NN
hvd.rsl868	1118	8	of	of	IN
hvd.rsl868	1118	9	molasses	molasses	NN
hvd.rsl868	1118	10	,	,	,
hvd.rsl868	1118	11	a	a	DT
hvd.rsl868	1118	12	cupful	cupful	NN
hvd.rsl868	1118	13	of	of	IN
hvd.rsl868	1118	14	sweet	sweet	JJ
hvd.rsl868	1118	15	milk	milk	NN
hvd.rsl868	1118	16	,	,	,
hvd.rsl868	1118	17	a	a	DT
hvd.rsl868	1118	18	cupful	cupful	NN
hvd.rsl868	1118	19	of	of	IN
hvd.rsl868	1118	20	seeded	seeded	JJ
hvd.rsl868	1118	21	and	and	CC
hvd.rsl868	1118	22	chopped	chop	VBN
hvd.rsl868	1118	23	raisins	raisin	NNS
hvd.rsl868	1118	24	,	,	,
hvd.rsl868	1118	25	two	two	CD
hvd.rsl868	1118	26	cupfuls	cupful	NNS
hvd.rsl868	1118	27	of	of	IN
hvd.rsl868	1118	28	graham	graham	NNP
hvd.rsl868	1118	29	flour	flour	NN
hvd.rsl868	1118	30	and	and	CC
hvd.rsl868	1118	31	two	two	CD
hvd.rsl868	1118	32	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1118	33	of	of	IN
hvd.rsl868	1118	34	soda	soda	NN
hvd.rsl868	1118	35	.	.	.
hvd.rsl868	1119	1	Steam	steam	VB
hvd.rsl868	1119	2	for	for	IN
hvd.rsl868	1119	3	three	three	CD
hvd.rsl868	1119	4	hours	hour	NNS
hvd.rsl868	1119	5	.	.	.
hvd.rsl868	1120	1	Eat	eat	VB
hvd.rsl868	1120	2	with	with	IN
hvd.rsl868	1120	3	a	a	DT
hvd.rsl868	1120	4	sauce	sauce	NN
hvd.rsl868	1120	5	made	make	VBN
hvd.rsl868	1120	6	of	of	IN
hvd.rsl868	1120	7	a	a	DT
hvd.rsl868	1120	8	tablespoonful	tablespoonful	NN
hvd.rsl868	1120	9	of	of	IN
hvd.rsl868	1120	10	butter	butter	NN
hvd.rsl868	1120	11	creamed	cream	VBN
hvd.rsl868	1120	12	with	with	IN
hvd.rsl868	1120	13	half	half	PDT
hvd.rsl868	1120	14	a	a	DT
hvd.rsl868	1120	15	cupful	cupful	NN
hvd.rsl868	1120	16	of	of	IN
hvd.rsl868	1120	17	sugar	sugar	NN
hvd.rsl868	1120	18	and	and	CC
hvd.rsl868	1120	19	the	the	DT
hvd.rsl868	1120	20	stiffly	stiffly	RB
hvd.rsl868	1120	21	beaten	beat	VBN
hvd.rsl868	1120	22	white	white	JJ
hvd.rsl868	1120	23	of	of	IN
hvd.rsl868	1120	24	an	an	DT
hvd.rsl868	1120	25	egg	egg	NN
hvd.rsl868	1120	26	and	and	CC
hvd.rsl868	1120	27	lemon	lemon	NN
hvd.rsl868	1120	28	to	to	IN
hvd.rsl868	1120	29	flavor	flavor	NN
hvd.rsl868	1120	30	.	.	.
hvd.rsl868	1121	1	Graham	Graham	NNP
hvd.rsl868	1121	2	Date	Date	NNP
hvd.rsl868	1121	3	Pudding.—Stone	Pudding.—Stone	NNP
hvd.rsl868	1121	4	a	a	DT
hvd.rsl868	1121	5	cupful	cupful	NN
hvd.rsl868	1121	6	of	of	IN
hvd.rsl868	1121	7	dates	date	NNS
hvd.rsl868	1121	8	and	and	CC
hvd.rsl868	1121	9	add	add	VB
hvd.rsl868	1121	10	them	-PRON-	PRP
hvd.rsl868	1121	11	to	to	IN
hvd.rsl868	1121	12	a	a	DT
hvd.rsl868	1121	13	pint	pint	NN
hvd.rsl868	1121	14	of	of	IN
hvd.rsl868	1121	15	boiling	boiling	NN
hvd.rsl868	1121	16	water	water	NN
hvd.rsl868	1121	17	,	,	,
hvd.rsl868	1121	18	two	two	CD
hvd.rsl868	1121	19	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1121	20	of	of	IN
hvd.rsl868	1121	21	sugar	sugar	NN
hvd.rsl868	1121	22	and	and	CC
hvd.rsl868	1121	23	a	a	DT
hvd.rsl868	1121	24	pinch	pinch	NN
hvd.rsl868	1121	25	of	of	IN
hvd.rsl868	1121	26	salt	salt	NN
hvd.rsl868	1121	27	.	.	.
hvd.rsl868	1122	1	Set	Set	VBN
hvd.rsl868	1122	2	on	on	IN
hvd.rsl868	1122	3	the	the	DT
hvd.rsl868	1122	4	fire	fire	NN
hvd.rsl868	1122	5	and	and	CC
hvd.rsl868	1122	6	stir	stir	VB
hvd.rsl868	1122	7	in	in	IN
hvd.rsl868	1122	8	graham	graham	NNP
hvd.rsl868	1122	9	flour	flour	NN
hvd.rsl868	1122	10	to	to	TO
hvd.rsl868	1122	11	make	make	VB
hvd.rsl868	1122	12	a	a	DT
hvd.rsl868	1122	13	moderately	moderately	RB
hvd.rsl868	1122	14	thick	thick	JJ
hvd.rsl868	1122	15	por-	por-	NNP
hvd.rsl868	1122	16	ridge	ridge	NN
hvd.rsl868	1122	17	.	.	.
hvd.rsl868	1123	1	Cook	cook	VB
hvd.rsl868	1123	2	thoroughly	thoroughly	RB
hvd.rsl868	1123	3	,	,	,
hvd.rsl868	1123	4	set	set	VBN
hvd.rsl868	1123	5	away	away	RB
hvd.rsl868	1123	6	to	to	TO
hvd.rsl868	1123	7	get	get	VB
hvd.rsl868	1123	8	cold	cold	JJ
hvd.rsl868	1123	9	.	.	.
hvd.rsl868	1124	1	Serve	serve	VB
hvd.rsl868	1124	2	with	with	IN
hvd.rsl868	1124	3	whipped	whip	VBN
hvd.rsl868	1124	4	cream	cream	NN
hvd.rsl868	1124	5	.	.	.
hvd.rsl868	1125	1	Graham	Graham	NNP
hvd.rsl868	1125	2	Plum	Plum	NNP
hvd.rsl868	1125	3	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1125	4	egg	egg	NN
hvd.rsl868	1125	5	,	,	,
hvd.rsl868	1125	6	one	one	CD
hvd.rsl868	1125	7	cup	cup	NN
hvd.rsl868	1125	8	molasses	molasses	NN
hvd.rsl868	1125	9	,	,	,
hvd.rsl868	1125	10	one	one	CD
hvd.rsl868	1125	11	cup	cup	NN
hvd.rsl868	1125	12	sweet	sweet	JJ
hvd.rsl868	1125	13	milk	milk	NN
hvd.rsl868	1125	14	,	,	,
hvd.rsl868	1125	15	one	one	CD
hvd.rsl868	1125	16	teaspoonful	teaspoonful	NN
hvd.rsl868	1125	17	soda	soda	NN
hvd.rsl868	1125	18	,	,	,
hvd.rsl868	1125	19	one	one	CD
hvd.rsl868	1125	20	-	-	HYPH
hvd.rsl868	1125	21	half	half	NN
hvd.rsl868	1125	22	teaspoonful	teaspoonful	NN
hvd.rsl868	1125	23	salt	salt	NN
hvd.rsl868	1125	24	,	,	,
hvd.rsl868	1125	25	two	two	CD
hvd.rsl868	1125	26	cupfuls	cupfuls	NNP
hvd.rsl868	1125	27	gra-	gra-	FW
hvd.rsl868	1125	28	ham	ham	NNP
hvd.rsl868	1125	29	flour	flour	NN
hvd.rsl868	1125	30	,	,	,
hvd.rsl868	1125	31	one	one	CD
hvd.rsl868	1125	32	-	-	HYPH
hvd.rsl868	1125	33	half	half	NN
hvd.rsl868	1125	34	cupful	cupful	JJ
hvd.rsl868	1125	35	raisins	raisin	NNS
hvd.rsl868	1125	36	.	.	.
hvd.rsl868	1126	1	Mix	mix	VB
hvd.rsl868	1126	2	and	and	CC
hvd.rsl868	1126	3	steam	steam	VB
hvd.rsl868	1126	4	three	three	CD
hvd.rsl868	1126	5	hours	hour	NNS
hvd.rsl868	1126	6	.	.	.
hvd.rsl868	1127	1	Serve	serve	VB
hvd.rsl868	1127	2	with	with	IN
hvd.rsl868	1127	3	this	this	DT
hvd.rsl868	1127	4	sauce	sauce	NN
hvd.rsl868	1127	5	:	:	:
hvd.rsl868	1127	6	One	one	CD
hvd.rsl868	1127	7	tablespoonful	tablespoonful	NN
hvd.rsl868	1127	8	butter	butter	NN
hvd.rsl868	1127	9	,	,	,
hvd.rsl868	1127	10	one	one	CD
hvd.rsl868	1127	11	tablespoonful	tablespoonful	NN
hvd.rsl868	1127	12	sugar	sugar	NN
hvd.rsl868	1127	13	,	,	,
hvd.rsl868	1127	14	one	one	CD
hvd.rsl868	1127	15	tablespoonful	tablespoonful	NN
hvd.rsl868	1127	16	white	white	JJ
hvd.rsl868	1127	17	flour	flour	NN
hvd.rsl868	1127	18	,	,	,
hvd.rsl868	1127	19	the	the	DT
hvd.rsl868	1127	20	yolk	yolk	NN
hvd.rsl868	1127	21	of	of	IN
hvd.rsl868	1127	22	one	one	CD
hvd.rsl868	1127	23	egg	egg	NN
hvd.rsl868	1127	24	.	.	.
hvd.rsl868	1128	1	Add	add	VB
hvd.rsl868	1128	2	hot	hot	JJ
hvd.rsl868	1128	3	water	water	NN
hvd.rsl868	1128	4	and	and	CC
hvd.rsl868	1128	5	let	let	VB
hvd.rsl868	1128	6	it	-PRON-	PRP
hvd.rsl868	1128	7	boil	boil	VB
hvd.rsl868	1128	8	,	,	,
hvd.rsl868	1128	9	then	then	RB
hvd.rsl868	1128	10	white	white	NN
hvd.rsl868	1128	11	of	of	IN
hvd.rsl868	1128	12	egg	egg	NN
hvd.rsl868	1128	13	and	and	CC
hvd.rsl868	1128	14	flavor	flavor	NN
hvd.rsl868	1128	15	.	.	.
hvd.rsl868	1129	1	Grape	grape	NN
hvd.rsl868	1129	2	Pudding.—Soak	pudding.—soak	CD
hvd.rsl868	1129	3	one	one	CD
hvd.rsl868	1129	4	-	-	HYPH
hvd.rsl868	1129	5	half	half	NN
hvd.rsl868	1129	6	a	a	DT
hvd.rsl868	1129	7	box	box	NN
hvd.rsl868	1129	8	of	of	IN
hvd.rsl868	1129	9	gelatine	gelatine	NN
hvd.rsl868	1129	10	in	in	IN
hvd.rsl868	1129	11	one	one	CD
hvd.rsl868	1129	12	-	-	HYPH
hvd.rsl868	1129	13	half	half	NN
hvd.rsl868	1129	14	a	a	DT
hvd.rsl868	1129	15	cup	cup	NN
hvd.rsl868	1129	16	of	of	IN
hvd.rsl868	1129	17	cold	cold	JJ
hvd.rsl868	1129	18	water	water	NN
hvd.rsl868	1129	19	,	,	,
hvd.rsl868	1129	20	until	until	IN
hvd.rsl868	1129	21	soft	soft	JJ
hvd.rsl868	1129	22	;	;	:
hvd.rsl868	1129	23	add	add	VB
hvd.rsl868	1129	24	one	one	CD
hvd.rsl868	1129	25	cup	cup	NN
hvd.rsl868	1129	26	of	of	IN
hvd.rsl868	1129	27	boiling	boiling	NN
hvd.rsl868	1129	28	water	water	NN
hvd.rsl868	1129	29	,	,	,
hvd.rsl868	1129	30	juice	juice	NN
hvd.rsl868	1129	31	of	of	IN
hvd.rsl868	1129	32	one	one	CD
hvd.rsl868	1129	33	lemon	lemon	NN
hvd.rsl868	1129	34	,	,	,
hvd.rsl868	1129	35	one	one	CD
hvd.rsl868	1129	36	cup	cup	NN
hvd.rsl868	1129	37	of	of	IN
hvd.rsl868	1129	38	sugar	sugar	NN
hvd.rsl868	1129	39	and	and	CC
hvd.rsl868	1129	40	one	one	CD
hvd.rsl868	1129	41	pint	pint	NN
hvd.rsl868	1129	42	of	of	IN
hvd.rsl868	1129	43	grape	grape	NN
hvd.rsl868	1129	44	juice	juice	NN
hvd.rsl868	1129	45	.	.	.
hvd.rsl868	1130	1	Set	Set	VBN
hvd.rsl868	1130	2	aside	aside	RB
hvd.rsl868	1130	3	to	to	TO
hvd.rsl868	1130	4	cool	cool	VB
hvd.rsl868	1130	5	until	until	IN
hvd.rsl868	1130	6	it	-PRON-	PRP
hvd.rsl868	1130	7	begins	begin	VBZ
hvd.rsl868	1130	8	to	to	TO
hvd.rsl868	1130	9	stiffen	stiffen	VB
hvd.rsl868	1130	10	,	,	,
hvd.rsl868	1130	11	then	then	RB
hvd.rsl868	1130	12	fold	fold	VB
hvd.rsl868	1130	13	in	in	IN
hvd.rsl868	1130	14	the	the	DT
hvd.rsl868	1130	15	stiffly	stiffly	RB
hvd.rsl868	1130	16	beaten	beat	VBN
hvd.rsl868	1130	17	whites	white	NNS
hvd.rsl868	1130	18	of	of	IN
hvd.rsl868	1130	19	two	two	CD
hvd.rsl868	1130	20	eggs	egg	NNS
hvd.rsl868	1130	21	.	.	.
hvd.rsl868	1131	1	Run	run	VB
hvd.rsl868	1131	2	into	into	IN
hvd.rsl868	1131	3	a	a	DT
hvd.rsl868	1131	4	mold	mold	NN
hvd.rsl868	1131	5	.	.	.
hvd.rsl868	1132	1	When	when	WRB
hvd.rsl868	1132	2	ready	ready	JJ
hvd.rsl868	1132	3	to	to	TO
hvd.rsl868	1132	4	serve	serve	VB
hvd.rsl868	1132	5	unmold	unmold	VB
hvd.rsl868	1132	6	and	and	CC
hvd.rsl868	1132	7	garnish	garnish	VB
hvd.rsl868	1132	8	with	with	IN
hvd.rsl868	1132	9	whipped	whip	VBN
hvd.rsl868	1132	10	cream	cream	NN
hvd.rsl868	1132	11	.	.	.
hvd.rsl868	1133	1	A	a	DT
hvd.rsl868	1133	2	bunch	bunch	NN
hvd.rsl868	1133	3	of	of	IN
hvd.rsl868	1133	4	grapes	grape	NNS
hvd.rsl868	1133	5	may	may	MD
hvd.rsl868	1133	6	be	be	VB
hvd.rsl868	1133	7	placed	place	VBN
hvd.rsl868	1133	8	on	on	IN
hvd.rsl868	1133	9	the	the	DT
hvd.rsl868	1133	10	top	top	NN
hvd.rsl868	1133	11	of	of	IN
hvd.rsl868	1133	12	the	the	DT
hvd.rsl868	1133	13	mold	mold	NN
hvd.rsl868	1133	14	.	.	.
hvd.rsl868	1134	1	This	this	DT
hvd.rsl868	1134	2	will	will	MD
hvd.rsl868	1134	3	serve	serve	VB
hvd.rsl868	1134	4	eight	eight	CD
hvd.rsl868	1134	5	persons	person	NNS
hvd.rsl868	1134	6	.	.	.
hvd.rsl868	1135	1	Grape	grape	NN
hvd.rsl868	1135	2	Pudding	Pudding	NNP
hvd.rsl868	1135	3	No	no	NN
hvd.rsl868	1135	4	.	.	.
hvd.rsl868	1136	1	2.—This	2.—This	NNP
hvd.rsl868	1136	2	is	be	VBZ
hvd.rsl868	1136	3	an	an	DT
hvd.rsl868	1136	4	old	old	JJ
hvd.rsl868	1136	5	-	-	HYPH
hvd.rsl868	1136	6	fashioned	fashioned	JJ
hvd.rsl868	1136	7	dish	dish	NN
hvd.rsl868	1136	8	which	which	WDT
hvd.rsl868	1136	9	may	may	MD
hvd.rsl868	1136	10	be	be	VB
hvd.rsl868	1136	11	either	either	CC
hvd.rsl868	1136	12	boiled	boil	VBN
hvd.rsl868	1136	13	or	or	CC
hvd.rsl868	1136	14	baked	bake	VBN
hvd.rsl868	1136	15	.	.	.
hvd.rsl868	1137	1	Delaware	Delaware	NNP
hvd.rsl868	1137	2	grapes	grape	NNS
hvd.rsl868	1137	3	are	be	VBP
hvd.rsl868	1137	4	best	good	JJS
hvd.rsl868	1137	5	for	for	IN
hvd.rsl868	1137	6	it	-PRON-	PRP
hvd.rsl868	1137	7	.	.	.
hvd.rsl868	1138	1	Wash	wash	VB
hvd.rsl868	1138	2	,	,	,
hvd.rsl868	1138	3	pick	pick	VB
hvd.rsl868	1138	4	and	and	CC
hvd.rsl868	1138	5	flour	flour	NN
hvd.rsl868	1138	6	well	well	RB
hvd.rsl868	1138	7	before	before	IN
hvd.rsl868	1138	8	putting	put	VBG
hvd.rsl868	1138	9	into	into	IN
hvd.rsl868	1138	10	the	the	DT
hvd.rsl868	1138	11	batter	batter	NN
hvd.rsl868	1138	12	.	.	.
hvd.rsl868	1139	1	A	a	DT
hvd.rsl868	1139	2	heaping	heaping	JJ
hvd.rsl868	1139	3	pint	pint	NN
hvd.rsl868	1139	4	of	of	IN
hvd.rsl868	1139	5	picked	pick	VBN
hvd.rsl868	1139	6	grapes	grape	NNS
hvd.rsl868	1139	7	makes	make	VBZ
hvd.rsl868	1139	8	a	a	DT
hvd.rsl868	1139	9	fair	fair	JJ
hvd.rsl868	1139	10	-	-	HYPH
hvd.rsl868	1139	11	sized	sized	JJ
hvd.rsl868	1139	12	pudding	pudding	NN
hvd.rsl868	1139	13	.	.	.
hvd.rsl868	1140	1	For	for	IN
hvd.rsl868	1140	2	the	the	DT
hvd.rsl868	1140	3	batter	batter	NN
hvd.rsl868	1140	4	beat	beat	VBD
hvd.rsl868	1140	5	four	four	CD
hvd.rsl868	1140	6	eggs	egg	NNS
hvd.rsl868	1140	7	very	very	RB
hvd.rsl868	1140	8	light	light	JJ
hvd.rsl868	1140	9	,	,	,
hvd.rsl868	1140	10	whites	white	NNS
hvd.rsl868	1140	11	and	and	CC
hvd.rsl868	1140	12	yolks	yolk	NNS
hvd.rsl868	1140	13	separate	separate	JJ
hvd.rsl868	1140	14	,	,	,
hvd.rsl868	1140	15	mix	mix	VB
hvd.rsl868	1140	16	smoothly	smoothly	RB
hvd.rsl868	1140	17	with	with	IN
hvd.rsl868	1140	18	the	the	DT
hvd.rsl868	1140	19	yolks	yolk	NNS
hvd.rsl868	1140	20	half	half	PDT
hvd.rsl868	1140	21	a	a	DT
hvd.rsl868	1140	22	pint	pint	NN
hvd.rsl868	1140	23	of	of	IN
hvd.rsl868	1140	24	milk	milk	NN
hvd.rsl868	1140	25	and	and	CC
hvd.rsl868	1140	26	one	one	CD
hvd.rsl868	1140	27	pint	pint	NN
hvd.rsl868	1140	28	of	of	IN
hvd.rsl868	1140	29	flour	flour	NN
hvd.rsl868	1140	30	sifted	sift	VBN
hvd.rsl868	1140	31	twice	twice	RB
hvd.rsl868	1140	32	.	.	.
hvd.rsl868	1141	1	Add	add	VB
hvd.rsl868	1141	2	half	half	PDT
hvd.rsl868	1141	3	a	a	DT
hvd.rsl868	1141	4	cupful	cupful	NN
hvd.rsl868	1141	5	of	of	IN
hvd.rsl868	1141	6	butter	butter	NN
hvd.rsl868	1141	7	beaten	beat	VBN
hvd.rsl868	1141	8	to	to	IN
hvd.rsl868	1141	9	a	a	DT
hvd.rsl868	1141	10	cream	cream	NN
hvd.rsl868	1141	11	,	,	,
hvd.rsl868	1141	12	and	and	CC
hvd.rsl868	1141	13	last	last	JJ
hvd.rsl868	1141	14	of	of	IN
hvd.rsl868	1141	15	all	all	PDT
hvd.rsl868	1141	16	the	the	DT
hvd.rsl868	1141	17	whites	white	NNS
hvd.rsl868	1141	18	of	of	IN
hvd.rsl868	1141	19	eggs	egg	NNS
hvd.rsl868	1141	20	,	,	,
hvd.rsl868	1141	21	stirring	stir	VBG
hvd.rsl868	1141	22	them	-PRON-	PRP
hvd.rsl868	1141	23	in	in	RP
hvd.rsl868	1141	24	with	with	IN
hvd.rsl868	1141	25	long	long	JJ
hvd.rsl868	1141	26	,	,	,
hvd.rsl868	1141	27	swift	swift	JJ
hvd.rsl868	1141	28	strokes	stroke	NNS
hvd.rsl868	1141	29	,	,	,
hvd.rsl868	1141	30	all	all	PDT
hvd.rsl868	1141	31	the	the	DT
hvd.rsl868	1141	32	same	same	JJ
hvd.rsl868	1141	33	way	way	NN
hvd.rsl868	1141	34	.	.	.
hvd.rsl868	1142	1	The	the	DT
hvd.rsl868	1142	2	grapes	grape	NNS
hvd.rsl868	1142	3	go	go	VBP
hvd.rsl868	1142	4	in	in	RP
hvd.rsl868	1142	5	at	at	IN
hvd.rsl868	1142	6	the	the	DT
hvd.rsl868	1142	7	very	very	RB
hvd.rsl868	1142	8	last	last	JJ
hvd.rsl868	1142	9	,	,	,
hvd.rsl868	1142	10	and	and	CC
hvd.rsl868	1142	11	the	the	DT
hvd.rsl868	1142	12	bag	bag	NN
hvd.rsl868	1142	13	or	or	CC
hvd.rsl868	1142	14	the	the	DT
hvd.rsl868	1142	15	pan	pan	NN
hvd.rsl868	1142	16	ought	ought	MD
hvd.rsl868	1142	17	to	to	TO
hvd.rsl868	1142	18	be	be	VB
hvd.rsl868	1142	19	ready	ready	JJ
hvd.rsl868	1142	20	before	before	IN
hvd.rsl868	1142	21	they	-PRON-	PRP
hvd.rsl868	1142	22	are	be	VBP
hvd.rsl868	1142	23	added	add	VBN
hvd.rsl868	1142	24	.	.	.
hvd.rsl868	1143	1	Boil	boil	VB
hvd.rsl868	1143	2	the	the	DT
hvd.rsl868	1143	3	pudding	pudding	NN
hvd.rsl868	1143	4	three	three	CD
hvd.rsl868	1143	5	hours	hour	NNS
hvd.rsl868	1143	6	,	,	,
hvd.rsl868	1143	7	and	and	CC
hvd.rsl868	1143	8	serve	serve	VB
hvd.rsl868	1143	9	with	with	IN
hvd.rsl868	1143	10	a	a	DT
hvd.rsl868	1143	11	rich	rich	JJ
hvd.rsl868	1143	12	grape	grape	NN
hvd.rsl868	1143	13	juice	juice	NN
hvd.rsl868	1143	14	sauce	sauce	NN
hvd.rsl868	1143	15	.	.	.
hvd.rsl868	1144	1	For	for	IN
hvd.rsl868	1144	2	a	a	DT
hvd.rsl868	1144	3	baked	baked	JJ
hvd.rsl868	1144	4	pudding	pudding	NN
hvd.rsl868	1144	5	the	the	DT
hvd.rsl868	1144	6	white	white	NN
hvd.rsl868	1144	7	of	of	IN
hvd.rsl868	1144	8	one	one	CD
hvd.rsl868	1144	9	egg	egg	NN
hvd.rsl868	1144	10	may	may	MD
hvd.rsl868	1144	11	be	be	VB
hvd.rsl868	1144	12	kept	keep	VBN
hvd.rsl868	1144	13	out	out	RP
hvd.rsl868	1144	14	,	,	,
hvd.rsl868	1144	15	and	and	CC
hvd.rsl868	1144	16	used	use	VBN
hvd.rsl868	1144	17	for	for	IN
hvd.rsl868	1144	18	a	a	DT
hvd.rsl868	1144	19	meringue	meringue	NN
hvd.rsl868	1144	20	.	.	.
hvd.rsl868	1145	1	Serve	serve	VB
hvd.rsl868	1145	2	with	with	IN
hvd.rsl868	1145	3	the	the	DT
hvd.rsl868	1145	4	same	same	JJ
hvd.rsl868	1145	5	sauce	sauce	NN
hvd.rsl868	1145	6	.	.	.
hvd.rsl868	1146	1	Huckleberry	Huckleberry	NNP
hvd.rsl868	1146	2	Blanc	Blanc	NNP
hvd.rsl868	1146	3	Mange.—Heat	Mange.—Heat	NNP
hvd.rsl868	1146	4	one	one	CD
hvd.rsl868	1146	5	quart	quart	NN
hvd.rsl868	1146	6	of	of	IN
hvd.rsl868	1146	7	milk	milk	NN
hvd.rsl868	1146	8	in	in	IN
hvd.rsl868	1146	9	a	a	DT
hvd.rsl868	1146	10	double	double	JJ
hvd.rsl868	1146	11	boiler	boiler	NN
hvd.rsl868	1146	12	(	(	-LRB-
hvd.rsl868	1146	13	reserving	reserve	VBG
hvd.rsl868	1146	14	one	one	CD
hvd.rsl868	1146	15	-	-	HYPH
hvd.rsl868	1146	16	third	third	NN
hvd.rsl868	1146	17	of	of	IN
hvd.rsl868	1146	18	a	a	DT
hvd.rsl868	1146	19	cupful	cupful	NN
hvd.rsl868	1146	20	with	with	IN
hvd.rsl868	1146	21	which	which	WDT
hvd.rsl868	1146	22	to	to	TO
hvd.rsl868	1146	23	mix	mix	VB
hvd.rsl868	1146	24	three	three	CD
hvd.rsl868	1146	25	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1146	26	of	of	IN
hvd.rsl868	1146	27	cornstarch	cornstarch	NN
hvd.rsl868	1146	28	)	)	-RRB-
hvd.rsl868	1146	29	.	.	.
hvd.rsl868	1147	1	Add	add	VB
hvd.rsl868	1147	2	one	one	CD
hvd.rsl868	1147	3	-	-	HYPH
hvd.rsl868	1147	4	half	half	NN
hvd.rsl868	1147	5	cupful	cupful	NN
hvd.rsl868	1147	6	of	of	IN
hvd.rsl868	1147	7	sugar	sugar	NN
hvd.rsl868	1147	8	and	and	CC
hvd.rsl868	1147	9	a	a	DT
hvd.rsl868	1147	10	pinch	pinch	NN
hvd.rsl868	1147	11	of	of	IN
hvd.rsl868	1147	12	salt	salt	NN
hvd.rsl868	1147	13	.	.	.
hvd.rsl868	1148	1	When	when	WRB
hvd.rsl868	1148	2	the	the	DT
hvd.rsl868	1148	3	milk	milk	NN
hvd.rsl868	1148	4	is	be	VBZ
hvd.rsl868	1148	5	scalding	scald	VBG
hvd.rsl868	1148	6	hot	hot	JJ
hvd.rsl868	1148	7	,	,	,
hvd.rsl868	1148	8	stir	stir	VB
hvd.rsl868	1148	9	in	in	IN
hvd.rsl868	1148	10	the	the	DT
hvd.rsl868	1148	11	cornstarch	cornstarch	NN
hvd.rsl868	1148	12	,	,	,
hvd.rsl868	1148	13	and	and	CC
hvd.rsl868	1148	14	cook	cook	VB
hvd.rsl868	1148	15	for	for	IN
hvd.rsl868	1148	16	five	five	CD
hvd.rsl868	1148	17	minutes	minute	NNS
hvd.rsl868	1148	18	.	.	.
hvd.rsl868	1149	1	Pour	pour	VB
hvd.rsl868	1149	2	this	this	DT
hvd.rsl868	1149	3	on	on	IN
hvd.rsl868	1149	4	the	the	DT
hvd.rsl868	1149	5	well	well	RB
hvd.rsl868	1149	6	-	-	HYPH
hvd.rsl868	1149	7	beaten	beat	VBN
hvd.rsl868	1149	8	whites	white	NNS
hvd.rsl868	1149	9	of	of	IN
hvd.rsl868	1149	10	two	two	CD
hvd.rsl868	1149	11	eggs	egg	NNS
hvd.rsl868	1149	12	and	and	CC
hvd.rsl868	1149	13	beat	beat	VBD
hvd.rsl868	1149	14	thoroughly	thoroughly	RB
hvd.rsl868	1149	15	.	.	.
hvd.rsl868	1150	1	When	when	WRB
hvd.rsl868	1150	2	cool	cool	JJ
hvd.rsl868	1150	3	pour	pour	VBP
hvd.rsl868	1150	4	a	a	DT
hvd.rsl868	1150	5	little	little	JJ
hvd.rsl868	1150	6	of	of	IN
hvd.rsl868	1150	7	it	-PRON-	PRP
hvd.rsl868	1150	8	into	into	IN
hvd.rsl868	1150	9	a	a	DT
hvd.rsl868	1150	10	wetted	wet	VBN
hvd.rsl868	1150	11	mold	mold	NN
hvd.rsl868	1150	12	,	,	,
hvd.rsl868	1150	13	strew	strew	VB
hvd.rsl868	1150	14	over	over	IN
hvd.rsl868	1150	15	this	this	DT
hvd.rsl868	1150	16	fresh	fresh	JJ
hvd.rsl868	1150	17	blueberries	blueberry	NNS
hvd.rsl868	1150	18	,	,	,
hvd.rsl868	1150	19	then	then	RB
hvd.rsl868	1150	20	another	another	DT
hvd.rsl868	1150	21	portion	portion	NN
hvd.rsl868	1150	22	of	of	IN
hvd.rsl868	1150	23	the	the	DT
hvd.rsl868	1150	24	blanc	blanc	NNP
hvd.rsl868	1150	25	mange	mange	NNP
hvd.rsl868	1150	26	,	,	,
hvd.rsl868	1150	27	then	then	RB
hvd.rsl868	1150	28	more	more	JJR
hvd.rsl868	1150	29	of	of	IN
hvd.rsl868	1150	30	the	the	DT
hvd.rsl868	1150	31	blueberries	blueberry	NNS
hvd.rsl868	1150	32	(	(	-LRB-
hvd.rsl868	1150	33	using	use	VBG
hvd.rsl868	1150	34	a	a	DT
hvd.rsl868	1150	35	pint	pint	NN
hvd.rsl868	1150	36	in	in	IN
hvd.rsl868	1150	37	all	all	DT
hvd.rsl868	1150	38	)	)	-RRB-
hvd.rsl868	1150	39	,	,	,
hvd.rsl868	1150	40	finish	finish	VB
hvd.rsl868	1150	41	with	with	IN
hvd.rsl868	1150	42	the	the	DT
hvd.rsl868	1150	43	blanc	blanc	NN
hvd.rsl868	1150	44	THE	the	DT
hvd.rsl868	1150	45	RURAL	RURAL	NNP
hvd.rsl868	1150	46	COOK	COOK	NNP
hvd.rsl868	1150	47	BOOK	BOOK	NNP
hvd.rsl868	1150	48	.	.	.
hvd.rsl868	1151	1	91	91	CD
hvd.rsl868	1151	2	mange	mange	NN
hvd.rsl868	1151	3	and	and	CC
hvd.rsl868	1151	4	set	set	VBD
hvd.rsl868	1151	5	on	on	IN
hvd.rsl868	1151	6	ice	ice	NN
hvd.rsl868	1151	7	to	to	TO
hvd.rsl868	1151	8	harden	harden	VB
hvd.rsl868	1151	9	.	.	.
hvd.rsl868	1152	1	When	when	WRB
hvd.rsl868	1152	2	ready	ready	JJ
hvd.rsl868	1152	3	to	to	TO
hvd.rsl868	1152	4	serve	serve	VB
hvd.rsl868	1152	5	turn	turn	VB
hvd.rsl868	1152	6	out	out	RP
hvd.rsl868	1152	7	on	on	IN
hvd.rsl868	1152	8	a	a	DT
hvd.rsl868	1152	9	flat	flat	JJ
hvd.rsl868	1152	10	glass	glass	NN
hvd.rsl868	1152	11	or	or	CC
hvd.rsl868	1152	12	china	china	NNP
hvd.rsl868	1152	13	jelly	jelly	NNP
hvd.rsl868	1152	14	plate	plate	NN
hvd.rsl868	1152	15	and	and	CC
hvd.rsl868	1152	16	serve	serve	VB
hvd.rsl868	1152	17	with	with	IN
hvd.rsl868	1152	18	either	either	CC
hvd.rsl868	1152	19	whipped	whip	VBN
hvd.rsl868	1152	20	or	or	CC
hvd.rsl868	1152	21	plain	plain	JJ
hvd.rsl868	1152	22	cream	cream	NN
hvd.rsl868	1152	23	,	,	,
hvd.rsl868	1152	24	slightly	slightly	RB
hvd.rsl868	1152	25	sweetened	sweeten	VBN
hvd.rsl868	1152	26	.	.	.
hvd.rsl868	1153	1	Huckleberry	Huckleberry	NNP
hvd.rsl868	1153	2	Pudding.—Ingredients	Pudding.—Ingredients	NNPS
hvd.rsl868	1153	3	:	:	:
hvd.rsl868	1153	4	One	one	CD
hvd.rsl868	1153	5	pint	pint	NN
hvd.rsl868	1153	6	of	of	IN
hvd.rsl868	1153	7	New	New	NNP
hvd.rsl868	1153	8	Orleans	Orleans	NNP
hvd.rsl868	1153	9	mo-	mo-	XX
hvd.rsl868	1153	10	lasses	lass	NNS
hvd.rsl868	1153	11	,	,	,
hvd.rsl868	1153	12	a	a	DT
hvd.rsl868	1153	13	quart	quart	NN
hvd.rsl868	1153	14	of	of	IN
hvd.rsl868	1153	15	huckleberries	huckleberry	NNS
hvd.rsl868	1153	16	,	,	,
hvd.rsl868	1153	17	a	a	DT
hvd.rsl868	1153	18	teaspoonful	teaspoonful	NN
hvd.rsl868	1153	19	of	of	IN
hvd.rsl868	1153	20	baking	baking	NN
hvd.rsl868	1153	21	soda	soda	NN
hvd.rsl868	1153	22	,	,	,
hvd.rsl868	1153	23	a	a	DT
hvd.rsl868	1153	24	teaspoon-	teaspoon-	NN
hvd.rsl868	1153	25	ful	ful	XX
hvd.rsl868	1153	26	each	each	DT
hvd.rsl868	1153	27	of	of	IN
hvd.rsl868	1153	28	powdered	powder	VBN
hvd.rsl868	1153	29	cinnamon	cinnamon	NN
hvd.rsl868	1153	30	,	,	,
hvd.rsl868	1153	31	ginger	ginger	NN
hvd.rsl868	1153	32	and	and	CC
hvd.rsl868	1153	33	cloves	clove	NNS
hvd.rsl868	1153	34	and	and	CC
hvd.rsl868	1153	35	V/2	V/2	NNP
hvd.rsl868	1153	36	teacupful	teacupful	NN
hvd.rsl868	1153	37	of	of	IN
hvd.rsl868	1153	38	flour	flour	NN
hvd.rsl868	1153	39	.	.	.
hvd.rsl868	1154	1	Put	put	VB
hvd.rsl868	1154	2	the	the	DT
hvd.rsl868	1154	3	molasses	molasses	NN
hvd.rsl868	1154	4	in	in	IN
hvd.rsl868	1154	5	a	a	DT
hvd.rsl868	1154	6	bowl	bowl	NN
hvd.rsl868	1154	7	,	,	,
hvd.rsl868	1154	8	dissolve	dissolve	VB
hvd.rsl868	1154	9	soda	soda	NN
hvd.rsl868	1154	10	in	in	IN
hvd.rsl868	1154	11	a	a	DT
hvd.rsl868	1154	12	little	little	JJ
hvd.rsl868	1154	13	water	water	NN
hvd.rsl868	1154	14	and	and	CC
hvd.rsl868	1154	15	stir	stir	VB
hvd.rsl868	1154	16	in	in	IN
hvd.rsl868	1154	17	molasses	molasses	NN
hvd.rsl868	1154	18	;	;	:
hvd.rsl868	1154	19	add	add	VB
hvd.rsl868	1154	20	spice	spice	NN
hvd.rsl868	1154	21	,	,	,
hvd.rsl868	1154	22	fruit	fruit	NN
hvd.rsl868	1154	23	and	and	CC
hvd.rsl868	1154	24	flour	flour	NN
hvd.rsl868	1154	25	and	and	CC
hvd.rsl868	1154	26	pour	pour	VB
hvd.rsl868	1154	27	the	the	DT
hvd.rsl868	1154	28	mixture	mixture	NN
hvd.rsl868	1154	29	in	in	IN
hvd.rsl868	1154	30	the	the	DT
hvd.rsl868	1154	31	pudding	pudding	NN
hvd.rsl868	1154	32	mold	mold	NN
hvd.rsl868	1154	33	.	.	.
hvd.rsl868	1155	1	Tie	tie	VB
hvd.rsl868	1155	2	the	the	DT
hvd.rsl868	1155	3	lid	lid	NN
hvd.rsl868	1155	4	on	on	RB
hvd.rsl868	1155	5	and	and	CC
hvd.rsl868	1155	6	set	set	VB
hvd.rsl868	1155	7	it	-PRON-	PRP
hvd.rsl868	1155	8	in	in	IN
hvd.rsl868	1155	9	a	a	DT
hvd.rsl868	1155	10	pot	pot	NN
hvd.rsl868	1155	11	of	of	IN
hvd.rsl868	1155	12	boiling	boil	VBG
hvd.rsl868	1155	13	water	water	NN
hvd.rsl868	1155	14	for	for	IN
hvd.rsl868	1155	15	three	three	CD
hvd.rsl868	1155	16	hours	hour	NNS
hvd.rsl868	1155	17	.	.	.
hvd.rsl868	1156	1	Huckleberry	Huckleberry	NNP
hvd.rsl868	1156	2	Indian	Indian	NNP
hvd.rsl868	1156	3	Pudding.—Mix	Pudding.—Mix	,
hvd.rsl868	1156	4	together	together	RB
hvd.rsl868	1156	5	two	two	CD
hvd.rsl868	1156	6	quarts	quart	NNS
hvd.rsl868	1156	7	of	of	IN
hvd.rsl868	1156	8	warm	warm	JJ
hvd.rsl868	1156	9	milk	milk	NN
hvd.rsl868	1156	10	,	,	,
hvd.rsl868	1156	11	three	three	CD
hvd.rsl868	1156	12	-	-	HYPH
hvd.rsl868	1156	13	fourths	fourth	NNS
hvd.rsl868	1156	14	cupful	cupful	JJ
hvd.rsl868	1156	15	finely	finely	RB
hvd.rsl868	1156	16	-	-	HYPH
hvd.rsl868	1156	17	chopped	chop	VBN
hvd.rsl868	1156	18	suet	suet	NN
hvd.rsl868	1156	19	,	,	,
hvd.rsl868	1156	20	two	two	CD
hvd.rsl868	1156	21	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	1156	22	molasses	molasses	NNP
hvd.rsl868	1156	23	,	,	,
hvd.rsl868	1156	24	a	a	DT
hvd.rsl868	1156	25	half	half	JJ
hvd.rsl868	1156	26	teaspoonful	teaspoonful	NN
hvd.rsl868	1156	27	of	of	IN
hvd.rsl868	1156	28	soda	soda	NN
hvd.rsl868	1156	29	,	,	,
hvd.rsl868	1156	30	a	a	DT
hvd.rsl868	1156	31	teaspoonful	teaspoonful	NN
hvd.rsl868	1156	32	of	of	IN
hvd.rsl868	1156	33	salt	salt	NN
hvd.rsl868	1156	34	and	and	CC
hvd.rsl868	1156	35	enough	enough	JJ
hvd.rsl868	1156	36	Indian	indian	JJ
hvd.rsl868	1156	37	meal	meal	NN
hvd.rsl868	1156	38	to	to	TO
hvd.rsl868	1156	39	make	make	VB
hvd.rsl868	1156	40	a	a	DT
hvd.rsl868	1156	41	stiff	stiff	JJ
hvd.rsl868	1156	42	batter	batter	NN
hvd.rsl868	1156	43	.	.	.
hvd.rsl868	1157	1	Add	add	VB
hvd.rsl868	1157	2	at	at	IN
hvd.rsl868	1157	3	the	the	DT
hvd.rsl868	1157	4	last	last	JJ
hvd.rsl868	1157	5	two	two	CD
hvd.rsl868	1157	6	eggs	egg	NNS
hvd.rsl868	1157	7	,	,	,
hvd.rsl868	1157	8	whites	white	NNS
hvd.rsl868	1157	9	and	and	CC
hvd.rsl868	1157	10	yolks	yolk	NNS
hvd.rsl868	1157	11	beaten	beat	VBN
hvd.rsl868	1157	12	separately	separately	RB
hvd.rsl868	1157	13	,	,	,
hvd.rsl868	1157	14	and	and	CC
hvd.rsl868	1157	15	a	a	DT
hvd.rsl868	1157	16	quart	quart	NN
hvd.rsl868	1157	17	of	of	IN
hvd.rsl868	1157	18	huckleberries	huckleberry	NNS
hvd.rsl868	1157	19	dredged	dredge	VBN
hvd.rsl868	1157	20	with	with	IN
hvd.rsl868	1157	21	flour	flour	NN
hvd.rsl868	1157	22	.	.	.
hvd.rsl868	1158	1	Boil	boil	VB
hvd.rsl868	1158	2	for	for	IN
hvd.rsl868	1158	3	two	two	CD
hvd.rsl868	1158	4	and	and	CC
hvd.rsl868	1158	5	one	one	CD
hvd.rsl868	1158	6	-	-	HYPH
hvd.rsl868	1158	7	half	half	NN
hvd.rsl868	1158	8	hours	hour	NNS
hvd.rsl868	1158	9	in	in	IN
hvd.rsl868	1158	10	a	a	DT
hvd.rsl868	1158	11	buttered	buttered	JJ
hvd.rsl868	1158	12	bag	bag	NN
hvd.rsl868	1158	13	or	or	CC
hvd.rsl868	1158	14	mold	mold	NN
hvd.rsl868	1158	15	,	,	,
hvd.rsl868	1158	16	never	never	RB
hvd.rsl868	1158	17	allowing	allow	VBG
hvd.rsl868	1158	18	the	the	DT
hvd.rsl868	1158	19	water	water	NN
hvd.rsl868	1158	20	to	to	TO
hvd.rsl868	1158	21	stop	stop	VB
hvd.rsl868	1158	22	boiling	boil	VBG
hvd.rsl868	1158	23	,	,	,
hvd.rsl868	1158	24	and	and	CC
hvd.rsl868	1158	25	serve	serve	VB
hvd.rsl868	1158	26	hot	hot	JJ
hvd.rsl868	1158	27	with	with	IN
hvd.rsl868	1158	28	foamy	foamy	JJ
hvd.rsl868	1158	29	sauce	sauce	NN
hvd.rsl868	1158	30	.	.	.
hvd.rsl868	1159	1	Hulnah	Hulnah	NNP
hvd.rsl868	1159	2	Pudding.—Wash	Pudding.—Wash	NNP
hvd.rsl868	1159	3	a	a	DT
hvd.rsl868	1159	4	cupful	cupful	NN
hvd.rsl868	1159	5	of	of	IN
hvd.rsl868	1159	6	rice	rice	NN
hvd.rsl868	1159	7	and	and	CC
hvd.rsl868	1159	8	add	add	VB
hvd.rsl868	1159	9	to	to	IN
hvd.rsl868	1159	10	it	-PRON-	PRP
hvd.rsl868	1159	11	a	a	DT
hvd.rsl868	1159	12	quart	quart	NN
hvd.rsl868	1159	13	of	of	IN
hvd.rsl868	1159	14	milk	milk	NN
hvd.rsl868	1159	15	,	,	,
hvd.rsl868	1159	16	a	a	DT
hvd.rsl868	1159	17	cupful	cupful	NN
hvd.rsl868	1159	18	of	of	IN
hvd.rsl868	1159	19	sugar	sugar	NN
hvd.rsl868	1159	20	and	and	CC
hvd.rsl868	1159	21	a	a	DT
hvd.rsl868	1159	22	teaspoonful	teaspoonful	NN
hvd.rsl868	1159	23	of	of	IN
hvd.rsl868	1159	24	cornstarch	cornstarch	NN
hvd.rsl868	1159	25	dissolved	dissolve	VBN
hvd.rsl868	1159	26	in	in	IN
hvd.rsl868	1159	27	a	a	DT
hvd.rsl868	1159	28	little	little	JJ
hvd.rsl868	1159	29	cold	cold	JJ
hvd.rsl868	1159	30	milk	milk	NN
hvd.rsl868	1159	31	.	.	.
hvd.rsl868	1160	1	Flavor	flavor	NN
hvd.rsl868	1160	2	with	with	IN
hvd.rsl868	1160	3	quarter	quarter	NN
hvd.rsl868	1160	4	of	of	IN
hvd.rsl868	1160	5	a	a	DT
hvd.rsl868	1160	6	nutmeg	nutmeg	NN
hvd.rsl868	1160	7	grated	grate	VBN
hvd.rsl868	1160	8	.	.	.
hvd.rsl868	1161	1	Bake	bake	VB
hvd.rsl868	1161	2	an	an	DT
hvd.rsl868	1161	3	hour	hour	NN
hvd.rsl868	1161	4	and	and	CC
hvd.rsl868	1161	5	a	a	DT
hvd.rsl868	1161	6	half	half	NN
hvd.rsl868	1161	7	,	,	,
hvd.rsl868	1161	8	stirring	stir	VBG
hvd.rsl868	1161	9	down	down	RP
hvd.rsl868	1161	10	occasionally	occasionally	RB
hvd.rsl868	1161	11	,	,	,
hvd.rsl868	1161	12	but	but	CC
hvd.rsl868	1161	13	do	do	VBP
hvd.rsl868	1161	14	not	not	RB
hvd.rsl868	1161	15	stir	stir	VB
hvd.rsl868	1161	16	down	down	RP
hvd.rsl868	1161	17	the	the	DT
hvd.rsl868	1161	18	skin	skin	NN
hvd.rsl868	1161	19	'	'	''
hvd.rsl868	1161	20	which	which	WDT
hvd.rsl868	1161	21	forms	form	VBZ
hvd.rsl868	1161	22	on	on	IN
hvd.rsl868	1161	23	top	top	NN
hvd.rsl868	1161	24	;	;	:
hvd.rsl868	1161	25	then	then	RB
hvd.rsl868	1161	26	let	let	VB
hvd.rsl868	1161	27	it	-PRON-	PRP
hvd.rsl868	1161	28	brown	brown	JJ
hvd.rsl868	1161	29	.	.	.
hvd.rsl868	1162	1	When	when	WRB
hvd.rsl868	1162	2	done	do	VBN
hvd.rsl868	1162	3	take	take	VBP
hvd.rsl868	1162	4	from	from	IN
hvd.rsl868	1162	5	the	the	DT
hvd.rsl868	1162	6	oven	oven	NN
hvd.rsl868	1162	7	,	,	,
hvd.rsl868	1162	8	remove	remove	VB
hvd.rsl868	1162	9	the	the	DT
hvd.rsl868	1162	10	brown	brown	JJ
hvd.rsl868	1162	11	skin	skin	NN
hvd.rsl868	1162	12	and	and	CC
hvd.rsl868	1162	13	when	when	WRB
hvd.rsl868	1162	14	the	the	DT
hvd.rsl868	1162	15	pudding	pudding	NN
hvd.rsl868	1162	16	is	be	VBZ
hvd.rsl868	1162	17	cool	cool	JJ
hvd.rsl868	1162	18	lay	lie	VBN
hvd.rsl868	1162	19	over	over	IN
hvd.rsl868	1162	20	the	the	DT
hvd.rsl868	1162	21	top	top	NN
hvd.rsl868	1162	22	preserved	preserve	VBN
hvd.rsl868	1162	23	strawberries	strawberry	NNS
hvd.rsl868	1162	24	or	or	CC
hvd.rsl868	1162	25	cherries	cherry	NNS
hvd.rsl868	1162	26	.	.	.
hvd.rsl868	1163	1	Make	make	VB
hvd.rsl868	1163	2	a	a	DT
hvd.rsl868	1163	3	meringue	meringue	NN
hvd.rsl868	1163	4	with	with	IN
hvd.rsl868	1163	5	the	the	DT
hvd.rsl868	1163	6	whites	white	NNS
hvd.rsl868	1163	7	of	of	IN
hvd.rsl868	1163	8	three	three	CD
hvd.rsl868	1163	9	eggs	egg	NNS
hvd.rsl868	1163	10	and	and	CC
hvd.rsl868	1163	11	three	three	CD
hvd.rsl868	1163	12	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1163	13	of	of	IN
hvd.rsl868	1163	14	powdered	powder	VBN
hvd.rsl868	1163	15	sugar	sugar	NN
hvd.rsl868	1163	16	,	,	,
hvd.rsl868	1163	17	and	and	CC
hvd.rsl868	1163	18	heap	heap	NN
hvd.rsl868	1163	19	over	over	IN
hvd.rsl868	1163	20	the	the	DT
hvd.rsl868	1163	21	top	top	NN
hvd.rsl868	1163	22	of	of	IN
hvd.rsl868	1163	23	the	the	DT
hvd.rsl868	1163	24	fruit	fruit	NN
hvd.rsl868	1163	25	.	.	.
hvd.rsl868	1164	1	Set	Set	VBN
hvd.rsl868	1164	2	in	in	IN
hvd.rsl868	1164	3	the	the	DT
hvd.rsl868	1164	4	oven	oven	NN
hvd.rsl868	1164	5	a	a	DT
hvd.rsl868	1164	6	moment	moment	NN
hvd.rsl868	1164	7	to	to	TO
hvd.rsl868	1164	8	brown	brown	VB
hvd.rsl868	1164	9	a	a	DT
hvd.rsl868	1164	10	delicate	delicate	JJ
hvd.rsl868	1164	11	color	color	NN
hvd.rsl868	1164	12	.	.	.
hvd.rsl868	1165	1	Eat	eat	VB
hvd.rsl868	1165	2	with	with	IN
hvd.rsl868	1165	3	cream	cream	NN
hvd.rsl868	1165	4	.	.	.
hvd.rsl868	1166	1	Indian	indian	JJ
hvd.rsl868	1166	2	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1166	3	pint	pint	NN
hvd.rsl868	1166	4	of	of	IN
hvd.rsl868	1166	5	skim	skim	NN
hvd.rsl868	1166	6	-	-	HYPH
hvd.rsl868	1166	7	milk	milk	NN
hvd.rsl868	1166	8	scalded	scald	VBN
hvd.rsl868	1166	9	.	.	.
hvd.rsl868	1167	1	While	while	IN
hvd.rsl868	1167	2	hot	hot	JJ
hvd.rsl868	1167	3	stir	stir	NN
hvd.rsl868	1167	4	in	in	IN
hvd.rsl868	1167	5	smoothly	smoothly	RB
hvd.rsl868	1167	6	two	two	CD
hvd.rsl868	1167	7	cupfuls	cupful	NNS
hvd.rsl868	1167	8	of	of	IN
hvd.rsl868	1167	9	Indian	indian	JJ
hvd.rsl868	1167	10	meal	meal	NN
hvd.rsl868	1167	11	,	,	,
hvd.rsl868	1167	12	add	add	VB
hvd.rsl868	1167	13	a	a	DT
hvd.rsl868	1167	14	little	little	JJ
hvd.rsl868	1167	15	salt	salt	NN
hvd.rsl868	1167	16	,	,	,
hvd.rsl868	1167	17	a	a	DT
hvd.rsl868	1167	18	teaspoonful	teaspoonful	NN
hvd.rsl868	1167	19	of	of	IN
hvd.rsl868	1167	20	cinnamon	cinnamon	NN
hvd.rsl868	1167	21	and	and	CC
hvd.rsl868	1167	22	half	half	PDT
hvd.rsl868	1167	23	a	a	DT
hvd.rsl868	1167	24	cupful	cupful	NN
hvd.rsl868	1167	25	of	of	IN
hvd.rsl868	1167	26	molasses	molasses	NN
hvd.rsl868	1167	27	,	,	,
hvd.rsl868	1167	28	also	also	RB
hvd.rsl868	1167	29	the	the	DT
hvd.rsl868	1167	30	same	same	JJ
hvd.rsl868	1167	31	of	of	IN
hvd.rsl868	1167	32	sugar	sugar	NN
hvd.rsl868	1167	33	.	.	.
hvd.rsl868	1168	1	Stir	stir	VB
hvd.rsl868	1168	2	well	well	RB
hvd.rsl868	1168	3	.	.	.
hvd.rsl868	1169	1	Now	now	RB
hvd.rsl868	1169	2	add	add	VB
hvd.rsl868	1169	3	a	a	DT
hvd.rsl868	1169	4	quart	quart	NN
hvd.rsl868	1169	5	of	of	IN
hvd.rsl868	1169	6	cold	cold	JJ
hvd.rsl868	1169	7	skim	skim	NN
hvd.rsl868	1169	8	-	-	HYPH
hvd.rsl868	1169	9	milk	milk	NN
hvd.rsl868	1169	10	,	,	,
hvd.rsl868	1169	11	and	and	CC
hvd.rsl868	1169	12	mix	mix	VB
hvd.rsl868	1169	13	lightly	lightly	RB
hvd.rsl868	1169	14	as	as	IN
hvd.rsl868	1169	15	pos-	pos-	VBN
hvd.rsl868	1169	16	sible	sible	NN
hvd.rsl868	1169	17	.	.	.
hvd.rsl868	1170	1	Bake	bake	VB
hvd.rsl868	1170	2	slowly	slowly	RB
hvd.rsl868	1170	3	for	for	IN
hvd.rsl868	1170	4	two	two	CD
hvd.rsl868	1170	5	hours	hour	NNS
hvd.rsl868	1170	6	.	.	.
hvd.rsl868	1171	1	Your	-PRON-	PRP$
hvd.rsl868	1171	2	finished	finished	JJ
hvd.rsl868	1171	3	product	product	NN
hvd.rsl868	1171	4	will	will	MD
hvd.rsl868	1171	5	be	be	VB
hvd.rsl868	1171	6	fra-	fra-	RB
hvd.rsl868	1171	7	grant	grant	NN
hvd.rsl868	1171	8	,	,	,
hvd.rsl868	1171	9	rich	rich	JJ
hvd.rsl868	1171	10	,	,	,
hvd.rsl868	1171	11	golden	golden	JJ
hvd.rsl868	1171	12	,	,	,
hvd.rsl868	1171	13	trembling	tremble	VBG
hvd.rsl868	1171	14	in	in	IN
hvd.rsl868	1171	15	its	-PRON-	PRP$
hvd.rsl868	1171	16	sweet	sweet	JJ
hvd.rsl868	1171	17	jellied	jellied	JJ
hvd.rsl868	1171	18	whey	whey	NN
hvd.rsl868	1171	19	.	.	.
hvd.rsl868	1172	1	Now	now	RB
hvd.rsl868	1172	2	add	add	VB
hvd.rsl868	1172	3	the	the	DT
hvd.rsl868	1172	4	last	last	JJ
hvd.rsl868	1172	5	touch	touch	NN
hvd.rsl868	1172	6	.	.	.
hvd.rsl868	1173	1	When	when	WRB
hvd.rsl868	1173	2	you	-PRON-	PRP
hvd.rsl868	1173	3	serve	serve	VBP
hvd.rsl868	1173	4	it	-PRON-	PRP
hvd.rsl868	1173	5	,	,	,
hvd.rsl868	1173	6	put	put	VB
hvd.rsl868	1173	7	a	a	DT
hvd.rsl868	1173	8	heaping	heaping	NN
hvd.rsl868	1173	9	spoonful	spoonful	NN
hvd.rsl868	1173	10	of	of	IN
hvd.rsl868	1173	11	nice	nice	JJ
hvd.rsl868	1173	12	apple	apple	NN
hvd.rsl868	1173	13	sauce	sauce	NN
hvd.rsl868	1173	14	flavored	flavor	VBN
hvd.rsl868	1173	15	with	with	IN
hvd.rsl868	1173	16	nutmeg	nutmeg	NN
hvd.rsl868	1173	17	over	over	IN
hvd.rsl868	1173	18	the	the	DT
hvd.rsl868	1173	19	top	top	NN
hvd.rsl868	1173	20	,	,	,
hvd.rsl868	1173	21	and	and	CC
hvd.rsl868	1173	22	if	if	IN
hvd.rsl868	1173	23	you	-PRON-	PRP
hvd.rsl868	1173	24	like	like	VBP
hvd.rsl868	1173	25	another	another	DT
hvd.rsl868	1173	26	spoon-	spoon-	NN
hvd.rsl868	1173	27	ful	ful	NN
hvd.rsl868	1173	28	of	of	IN
hvd.rsl868	1173	29	whipped	whip	VBN
hvd.rsl868	1173	30	cream	cream	NN
hvd.rsl868	1173	31	over	over	IN
hvd.rsl868	1173	32	that	that	DT
hvd.rsl868	1173	33	.	.	.
hvd.rsl868	1174	1	Indian	Indian	NNP
hvd.rsl868	1174	2	Apple	Apple	NNP
hvd.rsl868	1174	3	Pudding.—Take	Pudding.—Take	NNP
hvd.rsl868	1174	4	one	one	CD
hvd.rsl868	1174	5	-	-	HYPH
hvd.rsl868	1174	6	half	half	NN
hvd.rsl868	1174	7	of	of	IN
hvd.rsl868	1174	8	a	a	DT
hvd.rsl868	1174	9	cup	cup	NN
hvd.rsl868	1174	10	of	of	IN
hvd.rsl868	1174	11	molasses	molasses	NN
hvd.rsl868	1174	12	,	,	,
hvd.rsl868	1174	13	one	one	CD
hvd.rsl868	1174	14	quart	quart	NN
hvd.rsl868	1174	15	of	of	IN
hvd.rsl868	1174	16	milk	milk	NN
hvd.rsl868	1174	17	,	,	,
hvd.rsl868	1174	18	one	one	CD
hvd.rsl868	1174	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1174	20	of	of	IN
hvd.rsl868	1174	21	salt	salt	NN
hvd.rsl868	1174	22	,	,	,
hvd.rsl868	1174	23	three	three	CD
hvd.rsl868	1174	24	scant	scant	JJ
hvd.rsl868	1174	25	cups	cup	NNS
hvd.rsl868	1174	26	of	of	IN
hvd.rsl868	1174	27	pared	pared	JJ
hvd.rsl868	1174	28	and	and	CC
hvd.rsl868	1174	29	sliced	slice	VBN
hvd.rsl868	1174	30	apples	apple	NNS
hvd.rsl868	1174	31	,	,	,
hvd.rsl868	1174	32	to	to	TO
hvd.rsl868	1174	33	which	which	WDT
hvd.rsl868	1174	34	add	add	VB
hvd.rsl868	1174	35	a	a	DT
hvd.rsl868	1174	36	quarter	quarter	NN
hvd.rsl868	1174	37	of	of	IN
hvd.rsl868	1174	38	a	a	DT
hvd.rsl868	1174	39	teaspoonful	teaspoonful	NN
hvd.rsl868	1174	40	of	of	IN
hvd.rsl868	1174	41	ginger	ginger	NN
hvd.rsl868	1174	42	and	and	CC
hvd.rsl868	1174	43	cinna-	cinna-	VBD
hvd.rsl868	1174	44	mon	mon	NNP
hvd.rsl868	1174	45	.	.	.
hvd.rsl868	1175	1	When	when	WRB
hvd.rsl868	1175	2	the	the	DT
hvd.rsl868	1175	3	milk	milk	NN
hvd.rsl868	1175	4	boils	boil	VBZ
hvd.rsl868	1175	5	in	in	IN
hvd.rsl868	1175	6	the	the	DT
hvd.rsl868	1175	7	double	double	JJ
hvd.rsl868	1175	8	boiler	boiler	NN
hvd.rsl868	1175	9	,	,	,
hvd.rsl868	1175	10	pour	pour	VB
hvd.rsl868	1175	11	it	-PRON-	PRP
hvd.rsl868	1175	12	slowly	slowly	RB
hvd.rsl868	1175	13	on	on	IN
hvd.rsl868	1175	14	the	the	DT
hvd.rsl868	1175	15	meal	meal	NN
hvd.rsl868	1175	16	.	.	.
hvd.rsl868	1176	1	Cook	cook	VB
hvd.rsl868	1176	2	half	half	PDT
hvd.rsl868	1176	3	an	an	DT
hvd.rsl868	1176	4	hour	hour	NN
hvd.rsl868	1176	5	in	in	IN
hvd.rsl868	1176	6	the	the	DT
hvd.rsl868	1176	7	boiler	boiler	NN
hvd.rsl868	1176	8	,	,	,
hvd.rsl868	1176	9	stirring	stir	VBG
hvd.rsl868	1176	10	often	often	RB
hvd.rsl868	1176	11	.	.	.
hvd.rsl868	1177	1	Now	now	RB
hvd.rsl868	1177	2	add	add	VB
hvd.rsl868	1177	3	the	the	DT
hvd.rsl868	1177	4	other	other	JJ
hvd.rsl868	1177	5	ingredients	ingredient	NNS
hvd.rsl868	1177	6	;	;	:
hvd.rsl868	1177	7	pour	pour	VB
hvd.rsl868	1177	8	into	into	IN
hvd.rsl868	1177	9	a	a	DT
hvd.rsl868	1177	10	deep	deep	JJ
hvd.rsl868	1177	11	,	,	,
hvd.rsl868	1177	12	well	well	RB
hvd.rsl868	1177	13	greased	grease	VBN
hvd.rsl868	1177	14	pudding	pudding	NN
hvd.rsl868	1177	15	dish	dish	NN
hvd.rsl868	1177	16	and	and	CC
hvd.rsl868	1177	17	bake	bake	VB
hvd.rsl868	1177	18	slowly	slowly	RB
hvd.rsl868	1177	19	.	.	.
hvd.rsl868	1178	1	Eat	eat	VB
hvd.rsl868	1178	2	with	with	IN
hvd.rsl868	1178	3	cream	cream	NN
hvd.rsl868	1178	4	or	or	CC
hvd.rsl868	1178	5	maple	maple	NN
hvd.rsl868	1178	6	syrup	syrup	NN
hvd.rsl868	1178	7	.	.	.
hvd.rsl868	1179	1	62	62	CD
hvd.rsl868	1179	2	THE	the	DT
hvd.rsl868	1179	3	RURAL	rural	JJ
hvd.rsl868	1179	4	COOK	COOK	NNP
hvd.rsl868	1179	5	BOOK	book	NN
hvd.rsl868	1179	6	.	.	.
hvd.rsl868	1180	1	Boiled	boil	VBN
hvd.rsl868	1180	2	Indian	indian	JJ
hvd.rsl868	1180	3	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1180	4	cupful	cupful	NN
hvd.rsl868	1180	5	of	of	IN
hvd.rsl868	1180	6	milk	milk	NN
hvd.rsl868	1180	7	,	,	,
hvd.rsl868	1180	8	one	one	CD
hvd.rsl868	1180	9	cupful	cupful	NN
hvd.rsl868	1180	10	of	of	IN
hvd.rsl868	1180	11	corn	corn	NN
hvd.rsl868	1180	12	meal	meal	NN
hvd.rsl868	1180	13	,	,	,
hvd.rsl868	1180	14	one	one	CD
hvd.rsl868	1180	15	egg	egg	NN
hvd.rsl868	1180	16	,	,	,
hvd.rsl868	1180	17	one	one	CD
hvd.rsl868	1180	18	tablespoonful	tablespoonful	NN
hvd.rsl868	1180	19	of	of	IN
hvd.rsl868	1180	20	sugar	sugar	NN
hvd.rsl868	1180	21	,	,	,
hvd.rsl868	1180	22	one	one	CD
hvd.rsl868	1180	23	tablespoonful	tablespoonful	NN
hvd.rsl868	1180	24	of	of	IN
hvd.rsl868	1180	25	beef	beef	NN
hvd.rsl868	1180	26	suet	suet	NN
hvd.rsl868	1180	27	minced	mince	VBN
hvd.rsl868	1180	28	fine	fine	RB
hvd.rsl868	1180	29	and	and	CC
hvd.rsl868	1180	30	strings	string	NNS
hvd.rsl868	1180	31	removed	remove	VBN
hvd.rsl868	1180	32	,	,	,
hvd.rsl868	1180	33	one	one	CD
hvd.rsl868	1180	34	-	-	HYPH
hvd.rsl868	1180	35	half	half	NN
hvd.rsl868	1180	36	teaspoonful	teaspoonful	NN
hvd.rsl868	1180	37	each	each	DT
hvd.rsl868	1180	38	of	of	IN
hvd.rsl868	1180	39	salt	salt	NN
hvd.rsl868	1180	40	and	and	CC
hvd.rsl868	1180	41	ground	ground	NN
hvd.rsl868	1180	42	cinnamon	cinnamon	NN
hvd.rsl868	1180	43	,	,	,
hvd.rsl868	1180	44	one	one	CD
hvd.rsl868	1180	45	-	-	HYPH
hvd.rsl868	1180	46	third	third	NN
hvd.rsl868	1180	47	saltspoonful	saltspoonful	NN
hvd.rsl868	1180	48	of	of	IN
hvd.rsl868	1180	49	soda	soda	NN
hvd.rsl868	1180	50	in	in	IN
hvd.rsl868	1180	51	the	the	DT
hvd.rsl868	1180	52	milk	milk	NN
hvd.rsl868	1180	53	.	.	.
hvd.rsl868	1181	1	(	(	-LRB-
hvd.rsl868	1181	2	Sour	sour	JJ
hvd.rsl868	1181	3	milk	milk	NN
hvd.rsl868	1181	4	may	may	MD
hvd.rsl868	1181	5	be	be	VB
hvd.rsl868	1181	6	used	use	VBN
hvd.rsl868	1181	7	,	,	,
hvd.rsl868	1181	8	in	in	IN
hvd.rsl868	1181	9	which	which	WDT
hvd.rsl868	1181	10	case	case	NN
hvd.rsl868	1181	11	take	take	VB
hvd.rsl868	1181	12	one	one	CD
hvd.rsl868	1181	13	-	-	HYPH
hvd.rsl868	1181	14	half	half	NN
hvd.rsl868	1181	15	teaspoonful	teaspoonful	NN
hvd.rsl868	1181	16	of	of	IN
hvd.rsl868	1181	17	soda	soda	NN
hvd.rsl868	1181	18	.	.	.
hvd.rsl868	1181	19	)	)	-RRB-
hvd.rsl868	1182	1	Heat	heat	VB
hvd.rsl868	1182	2	the	the	DT
hvd.rsl868	1182	3	milk	milk	NN
hvd.rsl868	1182	4	with	with	IN
hvd.rsl868	1182	5	the	the	DT
hvd.rsl868	1182	6	soda	soda	NN
hvd.rsl868	1182	7	;	;	:
hvd.rsl868	1182	8	when	when	WRB
hvd.rsl868	1182	9	boiling	boil	VBG
hvd.rsl868	1182	10	stir	stir	NN
hvd.rsl868	1182	11	in	in	IN
hvd.rsl868	1182	12	the	the	DT
hvd.rsl868	1182	13	meal	meal	NN
hvd.rsl868	1182	14	,	,	,
hvd.rsl868	1182	15	salt	salt	NN
hvd.rsl868	1182	16	and	and	CC
hvd.rsl868	1182	17	suet	suet	NN
hvd.rsl868	1182	18	and	and	CC
hvd.rsl868	1182	19	set	set	VBD
hvd.rsl868	1182	20	aside	aside	RB
hvd.rsl868	1182	21	to	to	TO
hvd.rsl868	1182	22	cool	cool	VB
hvd.rsl868	1182	23	.	.	.
hvd.rsl868	1183	1	When	when	WRB
hvd.rsl868	1183	2	cold	cold	JJ
hvd.rsl868	1183	3	beat	beat	NN
hvd.rsl868	1183	4	in	in	IN
hvd.rsl868	1183	5	the	the	DT
hvd.rsl868	1183	6	spice	spice	NN
hvd.rsl868	1183	7	,	,	,
hvd.rsl868	1183	8	sugar	sugar	NN
hvd.rsl868	1183	9	and	and	CC
hvd.rsl868	1183	10	whipped	whip	VBD
hvd.rsl868	1183	11	eggs	egg	NNS
hvd.rsl868	1183	12	and	and	CC
hvd.rsl868	1183	13	stir	stir	VB
hvd.rsl868	1183	14	vigorously	vigorously	RB
hvd.rsl868	1183	15	.	.	.
hvd.rsl868	1184	1	Boil	boil	VB
hvd.rsl868	1184	2	in	in	IN
hvd.rsl868	1184	3	a	a	DT
hvd.rsl868	1184	4	well	well	RB
hvd.rsl868	1184	5	-	-	HYPH
hvd.rsl868	1184	6	greased	grease	VBN
hvd.rsl868	1184	7	brown	brown	JJ
hvd.rsl868	1184	8	bread	bread	NN
hvd.rsl868	1184	9	mold	mold	NN
hvd.rsl868	1184	10	for	for	IN
hvd.rsl868	1184	11	three	three	CD
hvd.rsl868	1184	12	hours	hour	NNS
hvd.rsl868	1184	13	.	.	.
hvd.rsl868	1185	1	Leave	leave	VB
hvd.rsl868	1185	2	plenty	plenty	NN
hvd.rsl868	1185	3	of	of	IN
hvd.rsl868	1185	4	room	room	NN
hvd.rsl868	1185	5	for	for	IN
hvd.rsl868	1185	6	the	the	DT
hvd.rsl868	1185	7	pudding	pudding	NN
hvd.rsl868	1185	8	to	to	TO
hvd.rsl868	1185	9	swell	swell	VB
hvd.rsl868	1185	10	.	.	.
hvd.rsl868	1186	1	Serve	serve	VB
hvd.rsl868	1186	2	with	with	IN
hvd.rsl868	1186	3	hard	hard	JJ
hvd.rsl868	1186	4	sauce	sauce	NN
hvd.rsl868	1186	5	or	or	CC
hvd.rsl868	1186	6	caramel	caramel	NN
hvd.rsl868	1186	7	,	,	,
hvd.rsl868	1186	8	maple	maple	NN
hvd.rsl868	1186	9	sugar	sugar	NN
hvd.rsl868	1186	10	or	or	CC
hvd.rsl868	1186	11	molasses	molasses	NN
hvd.rsl868	1186	12	.	.	.
hvd.rsl868	1187	1	The	the	DT
hvd.rsl868	1187	2	recipe	recipe	NN
hvd.rsl868	1187	3	may	may	MD
hvd.rsl868	1187	4	be	be	VB
hvd.rsl868	1187	5	doubled	double	VBN
hvd.rsl868	1187	6	and	and	CC
hvd.rsl868	1187	7	divided	divide	VBN
hvd.rsl868	1187	8	in	in	IN
hvd.rsl868	1187	9	two	two	CD
hvd.rsl868	1187	10	molds	mold	NNS
hvd.rsl868	1187	11	for	for	IN
hvd.rsl868	1187	12	steaming	steam	VBG
hvd.rsl868	1187	13	—	—	:
hvd.rsl868	1187	14	one	one	CD
hvd.rsl868	1187	15	to	to	TO
hvd.rsl868	1187	16	be	be	VB
hvd.rsl868	1187	17	set	set	VBN
hvd.rsl868	1187	18	aside	aside	RB
hvd.rsl868	1187	19	in	in	IN
hvd.rsl868	1187	20	a	a	DT
hvd.rsl868	1187	21	cool	cool	JJ
hvd.rsl868	1187	22	place	place	NN
hvd.rsl868	1187	23	and	and	CC
hvd.rsl868	1187	24	used	use	VBN
hvd.rsl868	1187	25	in	in	IN
hvd.rsl868	1187	26	a	a	DT
hvd.rsl868	1187	27	week	week	NN
hvd.rsl868	1187	28	.	.	.
hvd.rsl868	1188	1	A	a	DT
hvd.rsl868	1188	2	cupful	cupful	NN
hvd.rsl868	1188	3	of	of	IN
hvd.rsl868	1188	4	chopped	chop	VBN
hvd.rsl868	1188	5	,	,	,
hvd.rsl868	1188	6	floured	flour	VBN
hvd.rsl868	1188	7	rai-	rai-	IN
hvd.rsl868	1188	8	sins	sin	NNS
hvd.rsl868	1188	9	,	,	,
hvd.rsl868	1188	10	dates	date	NNS
hvd.rsl868	1188	11	,	,	,
hvd.rsl868	1188	12	or	or	CC
hvd.rsl868	1188	13	cooked	cook	VBN
hvd.rsl868	1188	14	dried	dry	VBN
hvd.rsl868	1188	15	apricots	apricot	NNS
hvd.rsl868	1188	16	may	may	MD
hvd.rsl868	1188	17	be	be	VB
hvd.rsl868	1188	18	added	add	VBN
hvd.rsl868	1188	19	.	.	.
hvd.rsl868	1189	1	For	for	IN
hvd.rsl868	1189	2	molasses	molasses	NN
hvd.rsl868	1189	3	sauce	sauce	NN
hvd.rsl868	1189	4	,	,	,
hvd.rsl868	1189	5	use	use	VB
hvd.rsl868	1189	6	one	one	CD
hvd.rsl868	1189	7	cupful	cupful	NN
hvd.rsl868	1189	8	of	of	IN
hvd.rsl868	1189	9	molasses	molasses	NN
hvd.rsl868	1189	10	,	,	,
hvd.rsl868	1189	11	one	one	CD
hvd.rsl868	1189	12	and	and	CC
hvd.rsl868	1189	13	a	a	DT
hvd.rsl868	1189	14	half	half	JJ
hvd.rsl868	1189	15	tablespoonful	tablespoonful	NN
hvd.rsl868	1189	16	of	of	IN
hvd.rsl868	1189	17	butter	butter	NN
hvd.rsl868	1189	18	,	,	,
hvd.rsl868	1189	19	two	two	CD
hvd.rsl868	1189	20	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1189	21	of	of	IN
hvd.rsl868	1189	22	lemon	lemon	NN
hvd.rsl868	1189	23	juice	juice	NN
hvd.rsl868	1189	24	,	,	,
hvd.rsl868	1189	25	a	a	DT
hvd.rsl868	1189	26	dash	dash	NN
hvd.rsl868	1189	27	each	each	DT
hvd.rsl868	1189	28	of	of	IN
hvd.rsl868	1189	29	nutmeg	nutmeg	NN
hvd.rsl868	1189	30	and	and	CC
hvd.rsl868	1189	31	cinnamon	cinnamon	NN
hvd.rsl868	1189	32	.	.	.
hvd.rsl868	1190	1	Boil	Boil	NNP
hvd.rsl868	1190	2	molasses	molasse	NNS
hvd.rsl868	1190	3	,	,	,
hvd.rsl868	1190	4	spices	spice	NNS
hvd.rsl868	1190	5	and	and	CC
hvd.rsl868	1190	6	butter	butter	NN
hvd.rsl868	1190	7	five	five	CD
hvd.rsl868	1190	8	minutes	minute	NNS
hvd.rsl868	1190	9	,	,	,
hvd.rsl868	1190	10	remove	remove	VBP
hvd.rsl868	1190	11	from	from	IN
hvd.rsl868	1190	12	fire	fire	NN
hvd.rsl868	1190	13	and	and	CC
hvd.rsl868	1190	14	add	add	VB
hvd.rsl868	1190	15	lemon	lemon	NN
hvd.rsl868	1190	16	juice	juice	NN
hvd.rsl868	1190	17	.	.	.
hvd.rsl868	1191	1	Serve	serve	VB
hvd.rsl868	1191	2	very	very	RB
hvd.rsl868	1191	3	hot	hot	JJ
hvd.rsl868	1191	4	.	.	.
hvd.rsl868	1192	1	New	New	NNP
hvd.rsl868	1192	2	England	England	NNP
hvd.rsl868	1192	3	Indian	indian	JJ
hvd.rsl868	1192	4	Pudding.—Take	Pudding.—Take	NNP
hvd.rsl868	1192	5	one	one	CD
hvd.rsl868	1192	6	pint	pint	NN
hvd.rsl868	1192	7	of	of	IN
hvd.rsl868	1192	8	milk	milk	NN
hvd.rsl868	1192	9	,	,	,
hvd.rsl868	1192	10	scald	scald	VB
hvd.rsl868	1192	11	it	-PRON-	PRP
hvd.rsl868	1192	12	and	and	CC
hvd.rsl868	1192	13	pour	pour	VB
hvd.rsl868	1192	14	it	-PRON-	PRP
hvd.rsl868	1192	15	over	over	IN
hvd.rsl868	1192	16	two	two	CD
hvd.rsl868	1192	17	heaping	heap	VBG
hvd.rsl868	1192	18	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1192	19	of	of	IN
hvd.rsl868	1192	20	Indian	indian	JJ
hvd.rsl868	1192	21	meal	meal	NN
hvd.rsl868	1192	22	,	,	,
hvd.rsl868	1192	23	in	in	IN
hvd.rsl868	1192	24	which	which	WDT
hvd.rsl868	1192	25	a	a	DT
hvd.rsl868	1192	26	saltspoonful	saltspoonful	NN
hvd.rsl868	1192	27	of	of	IN
hvd.rsl868	1192	28	salt	salt	NN
hvd.rsl868	1192	29	,	,	,
hvd.rsl868	1192	30	one	one	CD
hvd.rsl868	1192	31	-	-	HYPH
hvd.rsl868	1192	32	half	half	NN
hvd.rsl868	1192	33	teaspoonful	teaspoonful	NN
hvd.rsl868	1192	34	of	of	IN
hvd.rsl868	1192	35	cinnamon	cinnamon	NN
hvd.rsl868	1192	36	,	,	,
hvd.rsl868	1192	37	one	one	CD
hvd.rsl868	1192	38	-	-	HYPH
hvd.rsl868	1192	39	quarter	quarter	NN
hvd.rsl868	1192	40	of	of	IN
hvd.rsl868	1192	41	a	a	DT
hvd.rsl868	1192	42	whole	whole	JJ
hvd.rsl868	1192	43	nutmeg	nutmeg	NN
hvd.rsl868	1192	44	grated	grate	VBN
hvd.rsl868	1192	45	,	,	,
hvd.rsl868	1192	46	have	have	VBP
hvd.rsl868	1192	47	been	be	VBN
hvd.rsl868	1192	48	blended	blend	VBN
hvd.rsl868	1192	49	.	.	.
hvd.rsl868	1193	1	Stir	stir	VB
hvd.rsl868	1193	2	briskly	briskly	RB
hvd.rsl868	1193	3	,	,	,
hvd.rsl868	1193	4	and	and	CC
hvd.rsl868	1193	5	when	when	WRB
hvd.rsl868	1193	6	per-	per-	RB
hvd.rsl868	1193	7	fectly	fectly	RB
hvd.rsl868	1193	8	smooth	smooth	JJ
hvd.rsl868	1193	9	add	add	VB
hvd.rsl868	1193	10	one	one	CD
hvd.rsl868	1193	11	-	-	HYPH
hvd.rsl868	1193	12	third	third	NN
hvd.rsl868	1193	13	cup	cup	NN
hvd.rsl868	1193	14	of	of	IN
hvd.rsl868	1193	15	chopped	chop	VBN
hvd.rsl868	1193	16	suet	suet	NN
hvd.rsl868	1193	17	,	,	,
hvd.rsl868	1193	18	one	one	CD
hvd.rsl868	1193	19	-	-	HYPH
hvd.rsl868	1193	20	third	third	NN
hvd.rsl868	1193	21	cup	cup	NN
hvd.rsl868	1193	22	of	of	IN
hvd.rsl868	1193	23	mo-	mo-	NN
hvd.rsl868	1193	24	lasses	lass	NNS
hvd.rsl868	1193	25	;	;	:
hvd.rsl868	1193	26	when	when	WRB
hvd.rsl868	1193	27	this	this	DT
hvd.rsl868	1193	28	is	be	VBZ
hvd.rsl868	1193	29	well	well	RB
hvd.rsl868	1193	30	mixed	mixed	JJ
hvd.rsl868	1193	31	add	add	NN
hvd.rsl868	1193	32	one	one	CD
hvd.rsl868	1193	33	pint	pint	NN
hvd.rsl868	1193	34	of	of	IN
hvd.rsl868	1193	35	cold	cold	JJ
hvd.rsl868	1193	36	milk	milk	NN
hvd.rsl868	1193	37	.	.	.
hvd.rsl868	1194	1	Beat	beat	VB
hvd.rsl868	1194	2	well	well	RB
hvd.rsl868	1194	3	,	,	,
hvd.rsl868	1194	4	turn	turn	VB
hvd.rsl868	1194	5	into	into	IN
hvd.rsl868	1194	6	a	a	DT
hvd.rsl868	1194	7	greased	grease	VBN
hvd.rsl868	1194	8	dish	dish	NN
hvd.rsl868	1194	9	,	,	,
hvd.rsl868	1194	10	set	set	VBD
hvd.rsl868	1194	11	it	-PRON-	PRP
hvd.rsl868	1194	12	in	in	IN
hvd.rsl868	1194	13	another	another	DT
hvd.rsl868	1194	14	containing	contain	VBG
hvd.rsl868	1194	15	warm	warm	JJ
hvd.rsl868	1194	16	water	water	NN
hvd.rsl868	1194	17	and	and	CC
hvd.rsl868	1194	18	bake	bake	VB
hvd.rsl868	1194	19	three	three	CD
hvd.rsl868	1194	20	hours	hour	NNS
hvd.rsl868	1194	21	in	in	IN
hvd.rsl868	1194	22	a	a	DT
hvd.rsl868	1194	23	moderate	moderate	JJ
hvd.rsl868	1194	24	oven	oven	NN
hvd.rsl868	1194	25	.	.	.
hvd.rsl868	1195	1	Serve	serve	VB
hvd.rsl868	1195	2	hot	hot	JJ
hvd.rsl868	1195	3	with	with	IN
hvd.rsl868	1195	4	hard	hard	JJ
hvd.rsl868	1195	5	sauce	sauce	NN
hvd.rsl868	1195	6	.	.	.
hvd.rsl868	1196	1	.	.	.
hvd.rsl868	1197	1	This	this	DT
hvd.rsl868	1197	2	pudding	pudding	NN
hvd.rsl868	1197	3	will	will	MD
hvd.rsl868	1197	4	look	look	VB
hvd.rsl868	1197	5	as	as	IN
hvd.rsl868	1197	6	if	if	IN
hvd.rsl868	1197	7	it	-PRON-	PRP
hvd.rsl868	1197	8	had	have	VBD
hvd.rsl868	1197	9	cream	cream	NN
hvd.rsl868	1197	10	and	and	CC
hvd.rsl868	1197	11	eggs	egg	NNS
hvd.rsl868	1197	12	in	in	IN
hvd.rsl868	1197	13	it	-PRON-	PRP
hvd.rsl868	1197	14	,	,	,
hvd.rsl868	1197	15	and	and	CC
hvd.rsl868	1197	16	it	-PRON-	PRP
hvd.rsl868	1197	17	should	should	MD
hvd.rsl868	1197	18	be	be	VB
hvd.rsl868	1197	19	stirred	stir	VBN
hvd.rsl868	1197	20	gently	gently	RB
hvd.rsl868	1197	21	three	three	CD
hvd.rsl868	1197	22	times	time	NNS
hvd.rsl868	1197	23	during	during	IN
hvd.rsl868	1197	24	the	the	DT
hvd.rsl868	1197	25	first	first	JJ
hvd.rsl868	1197	26	hour	hour	NN
hvd.rsl868	1197	27	and	and	CC
hvd.rsl868	1197	28	a	a	DT
hvd.rsl868	1197	29	half	half	NN
hvd.rsl868	1197	30	.	.	.
hvd.rsl868	1198	1	Old	old	JJ
hvd.rsl868	1198	2	-	-	HYPH
hvd.rsl868	1198	3	Fashioned	Fashioned	NNP
hvd.rsl868	1198	4	Indian	indian	JJ
hvd.rsl868	1198	5	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1198	6	quart	quart	NN
hvd.rsl868	1198	7	of	of	IN
hvd.rsl868	1198	8	milk	milk	NN
hvd.rsl868	1198	9	,	,	,
hvd.rsl868	1198	10	one	one	CD
hvd.rsl868	1198	11	quart	quart	NN
hvd.rsl868	1198	12	of	of	IN
hvd.rsl868	1198	13	Indian	indian	JJ
hvd.rsl868	1198	14	meal	meal	NN
hvd.rsl868	1198	15	,	,	,
hvd.rsl868	1198	16	three	three	CD
hvd.rsl868	1198	17	eggs	egg	NNS
hvd.rsl868	1198	18	,	,	,
hvd.rsl868	1198	19	three	three	CD
hvd.rsl868	1198	20	heaping	heap	VBG
hvd.rsl868	1198	21	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1198	22	of	of	IN
hvd.rsl868	1198	23	sugar	sugar	NN
hvd.rsl868	1198	24	,	,	,
hvd.rsl868	1198	25	one	one	CD
hvd.rsl868	1198	26	tea-	tea-	JJ
hvd.rsl868	1198	27	spoonful	spoonful	NN
hvd.rsl868	1198	28	of	of	IN
hvd.rsl868	1198	29	salt	salt	NN
hvd.rsl868	1198	30	and	and	CC
hvd.rsl868	1198	31	one	one	CD
hvd.rsl868	1198	32	-	-	HYPH
hvd.rsl868	1198	33	half	half	NN
hvd.rsl868	1198	34	pound	pound	NN
hvd.rsl868	1198	35	of	of	IN
hvd.rsl868	1198	36	beef	beef	NN
hvd.rsl868	1198	37	suet	suet	NN
hvd.rsl868	1198	38	chopped	chop	VBN
hvd.rsl868	1198	39	into	into	IN
hvd.rsl868	1198	40	powder	powder	NN
hvd.rsl868	1198	41	.	.	.
hvd.rsl868	1199	1	Scald	scald	VB
hvd.rsl868	1199	2	the	the	DT
hvd.rsl868	1199	3	milk	milk	NN
hvd.rsl868	1199	4	and	and	CC
hvd.rsl868	1199	5	while	while	IN
hvd.rsl868	1199	6	boiling	boil	VBG
hvd.rsl868	1199	7	hot	hot	JJ
hvd.rsl868	1199	8	stir	stir	NN
hvd.rsl868	1199	9	in	in	IN
hvd.rsl868	1199	10	the	the	DT
hvd.rsl868	1199	11	meal	meal	NN
hvd.rsl868	1199	12	and	and	CC
hvd.rsl868	1199	13	suet	suet	NN
hvd.rsl868	1199	14	with	with	IN
hvd.rsl868	1199	15	the	the	DT
hvd.rsl868	1199	16	salt	salt	NN
hvd.rsl868	1199	17	.	.	.
hvd.rsl868	1200	1	When	when	WRB
hvd.rsl868	1200	2	cold	cold	JJ
hvd.rsl868	1200	3	,	,	,
hvd.rsl868	1200	4	add	add	VB
hvd.rsl868	1200	5	the	the	DT
hvd.rsl868	1200	6	yolks	yolk	NNS
hvd.rsl868	1200	7	,	,	,
hvd.rsl868	1200	8	beaten	beat	VBD
hvd.rsl868	1200	9	light	light	NN
hvd.rsl868	1200	10	with	with	IN
hvd.rsl868	1200	11	the	the	DT
hvd.rsl868	1200	12	sugar	sugar	NN
hvd.rsl868	1200	13	,	,	,
hvd.rsl868	1200	14	then	then	RB
hvd.rsl868	1200	15	the	the	DT
hvd.rsl868	1200	16	whites	white	NNS
hvd.rsl868	1200	17	.	.	.
hvd.rsl868	1201	1	Dip	dip	VB
hvd.rsl868	1201	2	your	-PRON-	PRP$
hvd.rsl868	1201	3	bag	bag	NN
hvd.rsl868	1201	4	in	in	IN
hvd.rsl868	1201	5	hot	hot	JJ
hvd.rsl868	1201	6	water	water	NN
hvd.rsl868	1201	7	,	,	,
hvd.rsl868	1201	8	flour	flour	VB
hvd.rsl868	1201	9	it	-PRON-	PRP
hvd.rsl868	1201	10	and	and	CC
hvd.rsl868	1201	11	fill	fill	VB
hvd.rsl868	1201	12	half	half	NN
hvd.rsl868	1201	13	full	full	JJ
hvd.rsl868	1201	14	with	with	IN
hvd.rsl868	1201	15	the	the	DT
hvd.rsl868	1201	16	mixture	mixture	NN
hvd.rsl868	1201	17	,	,	,
hvd.rsl868	1201	18	as	as	IN
hvd.rsl868	1201	19	it	-PRON-	PRP
hvd.rsl868	1201	20	will	will	MD
hvd.rsl868	1201	21	swell	swell	VB
hvd.rsl868	1201	22	very	very	RB
hvd.rsl868	1201	23	much	much	RB
hvd.rsl868	1201	24	.	.	.
hvd.rsl868	1202	1	Boil	boil	VB
hvd.rsl868	1202	2	five	five	CD
hvd.rsl868	1202	3	hours	hour	NNS
hvd.rsl868	1202	4	.	.	.
hvd.rsl868	1203	1	Eat	eat	VB
hvd.rsl868	1203	2	very	very	RB
hvd.rsl868	1203	3	hot	hot	JJ
hvd.rsl868	1203	4	,	,	,
hvd.rsl868	1203	5	with	with	IN
hvd.rsl868	1203	6	butter	butter	NN
hvd.rsl868	1203	7	and	and	CC
hvd.rsl868	1203	8	sugar	sugar	NN
hvd.rsl868	1203	9	.	.	.
hvd.rsl868	1204	1	This	this	DT
hvd.rsl868	1204	2	pudding	pudding	NN
hvd.rsl868	1204	3	is	be	VBZ
hvd.rsl868	1204	4	even	even	RB
hvd.rsl868	1204	5	better	well	JJR
hvd.rsl868	1204	6	when	when	WRB
hvd.rsl868	1204	7	baked	bake	VBN
hvd.rsl868	1204	8	in	in	IN
hvd.rsl868	1204	9	a	a	DT
hvd.rsl868	1204	10	well	well	RB
hvd.rsl868	1204	11	-	-	HYPH
hvd.rsl868	1204	12	buttered	butter	VBN
hvd.rsl868	1204	13	dish	dish	NN
hvd.rsl868	1204	14	for	for	IN
hvd.rsl868	1204	15	an	an	DT
hvd.rsl868	1204	16	hour	hour	NN
hvd.rsl868	1204	17	and	and	CC
hvd.rsl868	1204	18	a	a	DT
hvd.rsl868	1204	19	half	half	NN
hvd.rsl868	1204	20	.	.	.
hvd.rsl868	1205	1	Bake	bake	VB
hvd.rsl868	1205	2	,	,	,
hvd.rsl868	1205	3	covered	cover	VBN
hvd.rsl868	1205	4	,	,	,
hvd.rsl868	1205	5	for	for	IN
hvd.rsl868	1205	6	an	an	DT
hvd.rsl868	1205	7	hour	hour	NN
hvd.rsl868	1205	8	and	and	CC
hvd.rsl868	1205	9	a	a	DT
hvd.rsl868	1205	10	quarter	quarter	NN
hvd.rsl868	1205	11	,	,	,
hvd.rsl868	1205	12	then	then	RB
hvd.rsl868	1205	13	brown	brown	JJ
hvd.rsl868	1205	14	.	.	.
hvd.rsl868	1206	1	Kenilworth	Kenilworth	NNP
hvd.rsl868	1206	2	Pudding.—Two	pudding.—two	CD
hvd.rsl868	1206	3	cupfuls	cupful	NNS
hvd.rsl868	1206	4	of	of	IN
hvd.rsl868	1206	5	light	light	JJ
hvd.rsl868	1206	6	chopped	chop	VBN
hvd.rsl868	1206	7	bread	bread	NN
hvd.rsl868	1206	8	,	,	,
hvd.rsl868	1206	9	one	one	CD
hvd.rsl868	1206	10	-	-	HYPH
hvd.rsl868	1206	11	half	half	NN
hvd.rsl868	1206	12	cupful	cupful	NN
hvd.rsl868	1206	13	chopped	chop	VBN
hvd.rsl868	1206	14	suet	suet	NN
hvd.rsl868	1206	15	,	,	,
hvd.rsl868	1206	16	taking	take	VBG
hvd.rsl868	1206	17	care	care	NN
hvd.rsl868	1206	18	to	to	TO
hvd.rsl868	1206	19	free	free	VB
hvd.rsl868	1206	20	it	-PRON-	PRP
hvd.rsl868	1206	21	from	from	IN
hvd.rsl868	1206	22	all	all	DT
hvd.rsl868	1206	23	strings	string	NNS
hvd.rsl868	1206	24	,	,	,
hvd.rsl868	1206	25	one	one	CD
hvd.rsl868	1206	26	-	-	HYPH
hvd.rsl868	1206	27	half	half	NN
hvd.rsl868	1206	28	cupful	cupful	NN
hvd.rsl868	1206	29	of	of	IN
hvd.rsl868	1206	30	molasses	molasses	NN
hvd.rsl868	1206	31	,	,	,
hvd.rsl868	1206	32	one	one	CD
hvd.rsl868	1206	33	egg	egg	NN
hvd.rsl868	1206	34	,	,	,
hvd.rsl868	1206	35	one	one	CD
hvd.rsl868	1206	36	cupful	cupful	JJ
hvd.rsl868	1206	37	raisins	raisin	NNS
hvd.rsl868	1206	38	,	,	,
hvd.rsl868	1206	39	seeded	seed	VBN
hvd.rsl868	1206	40	or	or	CC
hvd.rsl868	1206	41	the	the	DT
hvd.rsl868	1206	42	seedless	seedless	JJ
hvd.rsl868	1206	43	,	,	,
hvd.rsl868	1206	44	one	one	CD
hvd.rsl868	1206	45	cupful	cupful	JJ
hvd.rsl868	1206	46	sweet	sweet	JJ
hvd.rsl868	1206	47	milk	milk	NN
hvd.rsl868	1206	48	,	,	,
hvd.rsl868	1206	49	with	with	IN
hvd.rsl868	1206	50	one	one	CD
hvd.rsl868	1206	51	-	-	HYPH
hvd.rsl868	1206	52	half	half	NN
hvd.rsl868	1206	53	teaspoonful	teaspoonful	NN
hvd.rsl868	1206	54	soda	soda	NN
hvd.rsl868	1206	55	dissolved	dissolve	VBN
hvd.rsl868	1206	56	in	in	IN
hvd.rsl868	1206	57	it	-PRON-	PRP
hvd.rsl868	1206	58	,	,	,
hvd.rsl868	1206	59	one	one	CD
hvd.rsl868	1206	60	-	-	HYPH
hvd.rsl868	1206	61	half	half	NN
hvd.rsl868	1206	62	teaspoonful	teaspoonful	NN
hvd.rsl868	1206	63	powdered	powder	VBN
hvd.rsl868	1206	64	cloves	clove	NNS
hvd.rsl868	1206	65	,	,	,
hvd.rsl868	1206	66	one	one	CD
hvd.rsl868	1206	67	teaspoonful	teaspoonful	NN
hvd.rsl868	1206	68	cinnamon	cinnamon	NN
hvd.rsl868	1206	69	and	and	CC
hvd.rsl868	1206	70	a	a	DT
hvd.rsl868	1206	71	THE	the	DT
hvd.rsl868	1206	72	RURAL	rural	JJ
hvd.rsl868	1206	73	COOK	COOK	NNP
hvd.rsl868	1206	74	BOOK	book	NN
hvd.rsl868	1206	75	.	.	.
hvd.rsl868	1207	1	63	63	CD
hvd.rsl868	1207	2	pinch	pinch	NN
hvd.rsl868	1207	3	of	of	IN
hvd.rsl868	1207	4	mace	mace	NN
hvd.rsl868	1207	5	and	and	CC
hvd.rsl868	1207	6	salt	salt	NN
hvd.rsl868	1207	7	.	.	.
hvd.rsl868	1208	1	Mix	mix	VB
hvd.rsl868	1208	2	thoroughly	thoroughly	RB
hvd.rsl868	1208	3	and	and	CC
hvd.rsl868	1208	4	boil	boil	VB
hvd.rsl868	1208	5	two	two	CD
hvd.rsl868	1208	6	hours	hour	NNS
hvd.rsl868	1208	7	in	in	IN
hvd.rsl868	1208	8	a	a	DT
hvd.rsl868	1208	9	tin	tin	NN
hvd.rsl868	1208	10	pudding	pudding	NN
hvd.rsl868	1208	11	dish	dish	NN
hvd.rsl868	1208	12	.	.	.
hvd.rsl868	1209	1	Eat	eat	VB
hvd.rsl868	1209	2	with	with	IN
hvd.rsl868	1209	3	foamy	foamy	JJ
hvd.rsl868	1209	4	sauce	sauce	NN
hvd.rsl868	1209	5	.	.	.
hvd.rsl868	1210	1	Lemon	Lemon	NNP
hvd.rsl868	1210	2	Pudding.—Grate	Pudding.—Grate	NNP
hvd.rsl868	1210	3	the	the	DT
hvd.rsl868	1210	4	rinds	rind	NNS
hvd.rsl868	1210	5	of	of	IN
hvd.rsl868	1210	6	two	two	CD
hvd.rsl868	1210	7	lemons	lemon	NNS
hvd.rsl868	1210	8	and	and	CC
hvd.rsl868	1210	9	squeeze	squeeze	VB
hvd.rsl868	1210	10	over	over	IN
hvd.rsl868	1210	11	them	-PRON-	PRP
hvd.rsl868	1210	12	the	the	DT
hvd.rsl868	1210	13	juice	juice	NN
hvd.rsl868	1210	14	to	to	TO
hvd.rsl868	1210	15	keep	keep	VB
hvd.rsl868	1210	16	moist	moist	JJ
hvd.rsl868	1210	17	.	.	.
hvd.rsl868	1211	1	Beat	beat	VB
hvd.rsl868	1211	2	together	together	RB
hvd.rsl868	1211	3	two	two	CD
hvd.rsl868	1211	4	eggs	egg	NNS
hvd.rsl868	1211	5	,	,	,
hvd.rsl868	1211	6	one	one	CD
hvd.rsl868	1211	7	and	and	CC
hvd.rsl868	1211	8	one-	one-	JJ
hvd.rsl868	1211	9	half	half	NN
hvd.rsl868	1211	10	cups	cup	NNS
hvd.rsl868	1211	11	sugar	sugar	NN
hvd.rsl868	1211	12	,	,	,
hvd.rsl868	1211	13	two	two	CD
hvd.rsl868	1211	14	tablespoons	tablespoon	NNS
hvd.rsl868	1211	15	cornstarch	cornstarch	NN
hvd.rsl868	1211	16	or	or	CC
hvd.rsl868	1211	17	flour	flour	NN
hvd.rsl868	1211	18	,	,	,
hvd.rsl868	1211	19	tablespoon	tablespoon	NN
hvd.rsl868	1211	20	butter	butter	NN
hvd.rsl868	1211	21	and	and	CC
hvd.rsl868	1211	22	enough	enough	JJ
hvd.rsl868	1211	23	cold	cold	JJ
hvd.rsl868	1211	24	water	water	NN
hvd.rsl868	1211	25	to	to	TO
hvd.rsl868	1211	26	thoroughly	thoroughly	RB
hvd.rsl868	1211	27	moisten	moisten	VB
hvd.rsl868	1211	28	.	.	.
hvd.rsl868	1212	1	Place	place	NN
hvd.rsl868	1212	2	in	in	IN
hvd.rsl868	1212	3	double	double	JJ
hvd.rsl868	1212	4	boiler	boiler	NN
hvd.rsl868	1212	5	and	and	CC
hvd.rsl868	1212	6	add	add	VB
hvd.rsl868	1212	7	one	one	CD
hvd.rsl868	1212	8	and	and	CC
hvd.rsl868	1212	9	one	one	CD
hvd.rsl868	1212	10	-	-	HYPH
hvd.rsl868	1212	11	half	half	NN
hvd.rsl868	1212	12	pint	pint	NN
hvd.rsl868	1212	13	boiling	boiling	NN
hvd.rsl868	1212	14	water	water	NN
hvd.rsl868	1212	15	,	,	,
hvd.rsl868	1212	16	stirring	stir	VBG
hvd.rsl868	1212	17	till	till	IN
hvd.rsl868	1212	18	the	the	DT
hvd.rsl868	1212	19	mass	mass	NN
hvd.rsl868	1212	20	is	be	VBZ
hvd.rsl868	1212	21	smooth	smooth	JJ
hvd.rsl868	1212	22	and	and	CC
hvd.rsl868	1212	23	thick	thick	JJ
hvd.rsl868	1212	24	.	.	.
hvd.rsl868	1213	1	Just	just	RB
hvd.rsl868	1213	2	before	before	IN
hvd.rsl868	1213	3	removing	remove	VBG
hvd.rsl868	1213	4	from	from	IN
hvd.rsl868	1213	5	fire	fire	NN
hvd.rsl868	1213	6	add	add	VB
hvd.rsl868	1213	7	the	the	DT
hvd.rsl868	1213	8	rind	rind	NN
hvd.rsl868	1213	9	and	and	CC
hvd.rsl868	1213	10	juice	juice	NN
hvd.rsl868	1213	11	of	of	IN
hvd.rsl868	1213	12	the	the	DT
hvd.rsl868	1213	13	lemons	lemon	NNS
hvd.rsl868	1213	14	and	and	CC
hvd.rsl868	1213	15	beat	beat	VBD
hvd.rsl868	1213	16	thoroughly	thoroughly	RB
hvd.rsl868	1213	17	.	.	.
hvd.rsl868	1214	1	Cover	cover	VB
hvd.rsl868	1214	2	with	with	IN
hvd.rsl868	1214	3	a	a	DT
hvd.rsl868	1214	4	meringue	meringue	NN
hvd.rsl868	1214	5	made	make	VBN
hvd.rsl868	1214	6	of	of	IN
hvd.rsl868	1214	7	one	one	CD
hvd.rsl868	1214	8	white	white	NN
hvd.rsl868	1214	9	of	of	IN
hvd.rsl868	1214	10	egg	egg	NN
hvd.rsl868	1214	11	and	and	CC
hvd.rsl868	1214	12	two	two	CD
hvd.rsl868	1214	13	tablespoons	tablespoon	NNS
hvd.rsl868	1214	14	of	of	IN
hvd.rsl868	1214	15	sugar	sugar	NN
hvd.rsl868	1214	16	and	and	CC
hvd.rsl868	1214	17	then	then	RB
hvd.rsl868	1214	18	slightly	slightly	RB
hvd.rsl868	1214	19	brown	brown	JJ
hvd.rsl868	1214	20	in	in	IN
hvd.rsl868	1214	21	the	the	DT
hvd.rsl868	1214	22	oven	oven	NN
hvd.rsl868	1214	23	.	.	.
hvd.rsl868	1215	1	Maple	Maple	NNP
hvd.rsl868	1215	2	Custard.—Scald	Custard.—Scald	NNP
hvd.rsl868	1215	3	one	one	CD
hvd.rsl868	1215	4	pint	pint	NN
hvd.rsl868	1215	5	of	of	IN
hvd.rsl868	1215	6	rich	rich	JJ
hvd.rsl868	1215	7	milk	milk	NN
hvd.rsl868	1215	8	in	in	IN
hvd.rsl868	1215	9	a	a	DT
hvd.rsl868	1215	10	double	double	JJ
hvd.rsl868	1215	11	boiler	boiler	NN
hvd.rsl868	1215	12	and	and	CC
hvd.rsl868	1215	13	when	when	WRB
hvd.rsl868	1215	14	hot	hot	JJ
hvd.rsl868	1215	15	add	add	VBP
hvd.rsl868	1215	16	a	a	DT
hvd.rsl868	1215	17	tablespoonful	tablespoonful	NN
hvd.rsl868	1215	18	of	of	IN
hvd.rsl868	1215	19	cornstarch	cornstarch	NN
hvd.rsl868	1215	20	mixed	mix	VBN
hvd.rsl868	1215	21	with	with	IN
hvd.rsl868	1215	22	one	one	CD
hvd.rsl868	1215	23	-	-	HYPH
hvd.rsl868	1215	24	third	third	NN
hvd.rsl868	1215	25	of	of	IN
hvd.rsl868	1215	26	a	a	DT
hvd.rsl868	1215	27	cupful	cupful	NN
hvd.rsl868	1215	28	of	of	IN
hvd.rsl868	1215	29	cold	cold	JJ
hvd.rsl868	1215	30	milk	milk	NN
hvd.rsl868	1215	31	.	.	.
hvd.rsl868	1216	1	Just	just	RB
hvd.rsl868	1216	2	before	before	IN
hvd.rsl868	1216	3	taking	take	VBG
hvd.rsl868	1216	4	from	from	IN
hvd.rsl868	1216	5	the	the	DT
hvd.rsl868	1216	6	fire	fire	NN
hvd.rsl868	1216	7	add	add	VB
hvd.rsl868	1216	8	two	two	CD
hvd.rsl868	1216	9	table-	table-	NN
hvd.rsl868	1216	10	spoonfuls	spoonfuls	NN
hvd.rsl868	1216	11	of	of	IN
hvd.rsl868	1216	12	fine	fine	RB
hvd.rsl868	1216	13	-	-	HYPH
hvd.rsl868	1216	14	shaved	shave	VBN
hvd.rsl868	1216	15	maple	maple	NN
hvd.rsl868	1216	16	sugar	sugar	NN
hvd.rsl868	1216	17	and	and	CC
hvd.rsl868	1216	18	the	the	DT
hvd.rsl868	1216	19	beaten	beat	VBN
hvd.rsl868	1216	20	yolks	yolk	NNS
hvd.rsl868	1216	21	of	of	IN
hvd.rsl868	1216	22	three	three	CD
hvd.rsl868	1216	23	eggs	egg	NNS
hvd.rsl868	1216	24	.	.	.
hvd.rsl868	1217	1	Stir	stir	VB
hvd.rsl868	1217	2	until	until	IN
hvd.rsl868	1217	3	smooth	smooth	JJ
hvd.rsl868	1217	4	,	,	,
hvd.rsl868	1217	5	adding	add	VBG
hvd.rsl868	1217	6	when	when	WRB
hvd.rsl868	1217	7	cool	cool	JJ
hvd.rsl868	1217	8	a	a	DT
hvd.rsl868	1217	9	pinch	pinch	NN
hvd.rsl868	1217	10	of	of	IN
hvd.rsl868	1217	11	salt	salt	NN
hvd.rsl868	1217	12	and	and	CC
hvd.rsl868	1217	13	half	half	PDT
hvd.rsl868	1217	14	a	a	DT
hvd.rsl868	1217	15	tea-	tea-	JJ
hvd.rsl868	1217	16	spoonful	spoonful	NN
hvd.rsl868	1217	17	of	of	IN
hvd.rsl868	1217	18	vanilla	vanilla	NN
hvd.rsl868	1217	19	.	.	.
hvd.rsl868	1218	1	Use	use	VB
hvd.rsl868	1218	2	whites	white	NNS
hvd.rsl868	1218	3	of	of	IN
hvd.rsl868	1218	4	the	the	DT
hvd.rsl868	1218	5	eggs	egg	NNS
hvd.rsl868	1218	6	with	with	IN
hvd.rsl868	1218	7	sugar	sugar	NN
hvd.rsl868	1218	8	for	for	IN
hvd.rsl868	1218	9	frosting	frosting	NN
hvd.rsl868	1218	10	.	.	.
hvd.rsl868	1219	1	By	by	IN
hvd.rsl868	1219	2	including	include	VBG
hvd.rsl868	1219	3	whites	white	NNS
hvd.rsl868	1219	4	of	of	IN
hvd.rsl868	1219	5	eggs	egg	NNS
hvd.rsl868	1219	6	in	in	IN
hvd.rsl868	1219	7	the	the	DT
hvd.rsl868	1219	8	custard	custard	NN
hvd.rsl868	1219	9	and	and	CC
hvd.rsl868	1219	10	omitting	omit	VBG
hvd.rsl868	1219	11	the	the	DT
hvd.rsl868	1219	12	cornstarch	cornstarch	NN
hvd.rsl868	1219	13	a	a	DT
hvd.rsl868	1219	14	delicious	delicious	JJ
hvd.rsl868	1219	15	cup	cup	NN
hvd.rsl868	1219	16	-	-	HYPH
hvd.rsl868	1219	17	custard	custard	NN
hvd.rsl868	1219	18	can	can	MD
hvd.rsl868	1219	19	be	be	VB
hvd.rsl868	1219	20	made	make	VBN
hvd.rsl868	1219	21	.	.	.
hvd.rsl868	1220	1	Molasses	Molasses	NNP
hvd.rsl868	1220	2	Bread	Bread	NNP
hvd.rsl868	1220	3	Pudding.—Stir	Pudding.—Stir	NNP
hvd.rsl868	1220	4	into	into	IN
hvd.rsl868	1220	5	one	one	CD
hvd.rsl868	1220	6	quart	quart	NN
hvd.rsl868	1220	7	of	of	IN
hvd.rsl868	1220	8	milk	milk	NN
hvd.rsl868	1220	9	one	one	CD
hvd.rsl868	1220	10	pint	pint	NN
hvd.rsl868	1220	11	of	of	IN
hvd.rsl868	1220	12	bread	bread	NN
hvd.rsl868	1220	13	crumbs	crumb	NNS
hvd.rsl868	1220	14	,	,	,
hvd.rsl868	1220	15	one	one	CD
hvd.rsl868	1220	16	cup	cup	NN
hvd.rsl868	1220	17	of	of	IN
hvd.rsl868	1220	18	molasses	molasses	NN
hvd.rsl868	1220	19	,	,	,
hvd.rsl868	1220	20	one	one	CD
hvd.rsl868	1220	21	cup	cup	NN
hvd.rsl868	1220	22	of	of	IN
hvd.rsl868	1220	23	raisins	raisin	NNS
hvd.rsl868	1220	24	,	,	,
hvd.rsl868	1220	25	seeded	seed	VBN
hvd.rsl868	1220	26	,	,	,
hvd.rsl868	1220	27	cinna-	cinna-	NNP
hvd.rsl868	1220	28	mon	mon	NNP
hvd.rsl868	1220	29	and	and	CC
hvd.rsl868	1220	30	nutmeg	nutmeg	NN
hvd.rsl868	1220	31	to	to	TO
hvd.rsl868	1220	32	flavor	flavor	VB
hvd.rsl868	1220	33	.	.	.
hvd.rsl868	1221	1	Bake	bake	VB
hvd.rsl868	1221	2	in	in	IN
hvd.rsl868	1221	3	a	a	DT
hvd.rsl868	1221	4	slow	slow	JJ
hvd.rsl868	1221	5	oven	oven	NN
hvd.rsl868	1221	6	for	for	IN
hvd.rsl868	1221	7	three	three	CD
hvd.rsl868	1221	8	hours	hour	NNS
hvd.rsl868	1221	9	,	,	,
hvd.rsl868	1221	10	stir-	stir-	NNS
hvd.rsl868	1221	11	ring	ring	VBP
hvd.rsl868	1221	12	a	a	DT
hvd.rsl868	1221	13	little	little	JJ
hvd.rsl868	1221	14	when	when	WRB
hvd.rsl868	1221	15	first	first	RB
hvd.rsl868	1221	16	heated	heated	JJ
hvd.rsl868	1221	17	.	.	.
hvd.rsl868	1222	1	Serve	serve	VB
hvd.rsl868	1222	2	hot	hot	JJ
hvd.rsl868	1222	3	with	with	IN
hvd.rsl868	1222	4	cream	cream	NN
hvd.rsl868	1222	5	.	.	.
hvd.rsl868	1223	1	Peach	Peach	NNP
hvd.rsl868	1223	2	Roll.—Into	Roll.—Into	NNP
hvd.rsl868	1223	3	four	four	CD
hvd.rsl868	1223	4	cups	cup	NNS
hvd.rsl868	1223	5	of	of	IN
hvd.rsl868	1223	6	flour	flour	NN
hvd.rsl868	1223	7	sift	sift	VB
hvd.rsl868	1223	8	two	two	CD
hvd.rsl868	1223	9	teaspoons	teaspoon	NNS
hvd.rsl868	1223	10	of	of	IN
hvd.rsl868	1223	11	baking	baking	NN
hvd.rsl868	1223	12	powder	powder	NN
hvd.rsl868	1223	13	,	,	,
hvd.rsl868	1223	14	add	add	VB
hvd.rsl868	1223	15	two	two	CD
hvd.rsl868	1223	16	cups	cup	NNS
hvd.rsl868	1223	17	sour	sour	JJ
hvd.rsl868	1223	18	cream	cream	NN
hvd.rsl868	1223	19	,	,	,
hvd.rsl868	1223	20	one	one	CD
hvd.rsl868	1223	21	teaspoon	teaspoon	NN
hvd.rsl868	1223	22	soda	soda	NN
hvd.rsl868	1223	23	and	and	CC
hvd.rsl868	1223	24	a	a	DT
hvd.rsl868	1223	25	pinch	pinch	NN
hvd.rsl868	1223	26	of	of	IN
hvd.rsl868	1223	27	salt	salt	NN
hvd.rsl868	1223	28	.	.	.
hvd.rsl868	1224	1	Roll	roll	VB
hvd.rsl868	1224	2	out	out	RP
hvd.rsl868	1224	3	thin	thin	RB
hvd.rsl868	1224	4	and	and	CC
hvd.rsl868	1224	5	cover	cover	VB
hvd.rsl868	1224	6	with	with	IN
hvd.rsl868	1224	7	canned	canned	JJ
hvd.rsl868	1224	8	peaches	peach	NNS
hvd.rsl868	1224	9	which	which	WDT
hvd.rsl868	1224	10	have	have	VBP
hvd.rsl868	1224	11	been	be	VBN
hvd.rsl868	1224	12	drained	drain	VBN
hvd.rsl868	1224	13	from	from	IN
hvd.rsl868	1224	14	the	the	DT
hvd.rsl868	1224	15	juice	juice	NN
hvd.rsl868	1224	16	.	.	.
hvd.rsl868	1225	1	Sprinkle	sprinkle	VB
hvd.rsl868	1225	2	with	with	IN
hvd.rsl868	1225	3	sugar	sugar	NN
hvd.rsl868	1225	4	.	.	.
hvd.rsl868	1226	1	Cut	cut	VB
hvd.rsl868	1226	2	the	the	DT
hvd.rsl868	1226	3	dough	dough	NN
hvd.rsl868	1226	4	into	into	IN
hvd.rsl868	1226	5	strips	strip	NNS
hvd.rsl868	1226	6	and	and	CC
hvd.rsl868	1226	7	roll	roll	VB
hvd.rsl868	1226	8	up	up	RP
hvd.rsl868	1226	9	.	.	.
hvd.rsl868	1227	1	Bake	bake	VB
hvd.rsl868	1227	2	or	or	CC
hvd.rsl868	1227	3	steam	steam	VB
hvd.rsl868	1227	4	one	one	CD
hvd.rsl868	1227	5	-	-	HYPH
hvd.rsl868	1227	6	half	half	NN
hvd.rsl868	1227	7	hour	hour	NN
hvd.rsl868	1227	8	.	.	.
hvd.rsl868	1228	1	If	if	IN
hvd.rsl868	1228	2	baked	baked	JJ
hvd.rsl868	1228	3	,	,	,
hvd.rsl868	1228	4	pour	pour	VB
hvd.rsl868	1228	5	a	a	DT
hvd.rsl868	1228	6	little	little	JJ
hvd.rsl868	1228	7	water	water	NN
hvd.rsl868	1228	8	into	into	IN
hvd.rsl868	1228	9	the	the	DT
hvd.rsl868	1228	10	pan	pan	NN
hvd.rsl868	1228	11	.	.	.
hvd.rsl868	1229	1	Serve	serve	VB
hvd.rsl868	1229	2	with	with	IN
hvd.rsl868	1229	3	the	the	DT
hvd.rsl868	1229	4	reserved	reserved	JJ
hvd.rsl868	1229	5	juice	juice	NN
hvd.rsl868	1229	6	or	or	CC
hvd.rsl868	1229	7	with	with	IN
hvd.rsl868	1229	8	cream	cream	NN
hvd.rsl868	1229	9	and	and	CC
hvd.rsl868	1229	10	sugar	sugar	NN
hvd.rsl868	1229	11	.	.	.
hvd.rsl868	1230	1	Peach	Peach	NNP
hvd.rsl868	1230	2	Tapioca.—Soak	Tapioca.—Soak	NNP
hvd.rsl868	1230	3	one	one	CD
hvd.rsl868	1230	4	-	-	HYPH
hvd.rsl868	1230	5	half	half	NN
hvd.rsl868	1230	6	cupful	cupful	NN
hvd.rsl868	1230	7	of	of	IN
hvd.rsl868	1230	8	tapioca	tapioca	NN
hvd.rsl868	1230	9	over	over	IN
hvd.rsl868	1230	10	night	night	NN
hvd.rsl868	1230	11	in	in	IN
hvd.rsl868	1230	12	plenty	plenty	NN
hvd.rsl868	1230	13	of	of	IN
hvd.rsl868	1230	14	cold	cold	JJ
hvd.rsl868	1230	15	water	water	NN
hvd.rsl868	1230	16	.	.	.
hvd.rsl868	1231	1	Cover	cover	VB
hvd.rsl868	1231	2	the	the	DT
hvd.rsl868	1231	3	bottom	bottom	NN
hvd.rsl868	1231	4	of	of	IN
hvd.rsl868	1231	5	a	a	DT
hvd.rsl868	1231	6	buttered	buttered	JJ
hvd.rsl868	1231	7	pudding	pudding	NN
hvd.rsl868	1231	8	dish	dish	NN
hvd.rsl868	1231	9	with	with	IN
hvd.rsl868	1231	10	a	a	DT
hvd.rsl868	1231	11	layer	layer	NN
hvd.rsl868	1231	12	of	of	IN
hvd.rsl868	1231	13	canned	can	VBN
hvd.rsl868	1231	14	peaches	peach	NNS
hvd.rsl868	1231	15	,	,	,
hvd.rsl868	1231	16	pour	pour	VB
hvd.rsl868	1231	17	over	over	IN
hvd.rsl868	1231	18	this	this	DT
hvd.rsl868	1231	19	the	the	DT
hvd.rsl868	1231	20	tapioca	tapioca	NN
hvd.rsl868	1231	21	,	,	,
hvd.rsl868	1231	22	which	which	WDT
hvd.rsl868	1231	23	has	have	VBZ
hvd.rsl868	1231	24	been	be	VBN
hvd.rsl868	1231	25	sweetened	sweeten	VBN
hvd.rsl868	1231	26	with	with	IN
hvd.rsl868	1231	27	one	one	CD
hvd.rsl868	1231	28	tablespoonful	tablespoonful	NN
hvd.rsl868	1231	29	of	of	IN
hvd.rsl868	1231	30	sugar	sugar	NN
hvd.rsl868	1231	31	,	,	,
hvd.rsl868	1231	32	put	put	VBN
hvd.rsl868	1231	33	over	over	RP
hvd.rsl868	1231	34	this	this	DT
hvd.rsl868	1231	35	another	another	DT
hvd.rsl868	1231	36	layer	layer	NN
hvd.rsl868	1231	37	of	of	IN
hvd.rsl868	1231	38	the	the	DT
hvd.rsl868	1231	39	peaches	peach	NNS
hvd.rsl868	1231	40	and	and	CC
hvd.rsl868	1231	41	bake	bake	VB
hvd.rsl868	1231	42	in	in	RP
hvd.rsl868	1231	43	a	a	DT
hvd.rsl868	1231	44	moderate	moderate	JJ
hvd.rsl868	1231	45	oven	oven	NN
hvd.rsl868	1231	46	for	for	IN
hvd.rsl868	1231	47	half	half	PDT
hvd.rsl868	1231	48	an	an	DT
hvd.rsl868	1231	49	hour	hour	NN
hvd.rsl868	1231	50	.	.	.
hvd.rsl868	1232	1	Beat	beat	VB
hvd.rsl868	1232	2	the	the	DT
hvd.rsl868	1232	3	whites	white	NNS
hvd.rsl868	1232	4	of	of	IN
hvd.rsl868	1232	5	two	two	CD
hvd.rsl868	1232	6	eggs	egg	NNS
hvd.rsl868	1232	7	until	until	IN
hvd.rsl868	1232	8	very	very	RB
hvd.rsl868	1232	9	stiff	stiff	JJ
hvd.rsl868	1232	10	,	,	,
hvd.rsl868	1232	11	add	add	VB
hvd.rsl868	1232	12	two	two	CD
hvd.rsl868	1232	13	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1232	14	of	of	IN
hvd.rsl868	1232	15	sugar	sugar	NN
hvd.rsl868	1232	16	,	,	,
hvd.rsl868	1232	17	spread	spread	VBD
hvd.rsl868	1232	18	this	this	DT
hvd.rsl868	1232	19	over	over	IN
hvd.rsl868	1232	20	the	the	DT
hvd.rsl868	1232	21	peaches	peach	NNS
hvd.rsl868	1232	22	and	and	CC
hvd.rsl868	1232	23	return	return	VB
hvd.rsl868	1232	24	to	to	IN
hvd.rsl868	1232	25	the	the	DT
hvd.rsl868	1232	26	oven	oven	NN
hvd.rsl868	1232	27	until	until	IN
hvd.rsl868	1232	28	a	a	DT
hvd.rsl868	1232	29	delicate	delicate	JJ
hvd.rsl868	1232	30	brown	brown	NN
hvd.rsl868	1232	31	.	.	.
hvd.rsl868	1233	1	Add	add	VB
hvd.rsl868	1233	2	more	more	JJR
hvd.rsl868	1233	3	sugar	sugar	NN
hvd.rsl868	1233	4	to	to	IN
hvd.rsl868	1233	5	the	the	DT
hvd.rsl868	1233	6	juice	juice	NN
hvd.rsl868	1233	7	left	leave	VBN
hvd.rsl868	1233	8	from	from	IN
hvd.rsl868	1233	9	the	the	DT
hvd.rsl868	1233	10	canned	can	VBN
hvd.rsl868	1233	11	peaches	peach	NNS
hvd.rsl868	1233	12	,	,	,
hvd.rsl868	1233	13	beat	beat	VBD
hvd.rsl868	1233	14	one	one	CD
hvd.rsl868	1233	15	-	-	HYPH
hvd.rsl868	1233	16	half	half	NN
hvd.rsl868	1233	17	cupful	cupful	NN
hvd.rsl868	1233	18	of	of	IN
hvd.rsl868	1233	19	cream	cream	NN
hvd.rsl868	1233	20	until	until	IN
hvd.rsl868	1233	21	light	light	NN
hvd.rsl868	1233	22	,	,	,
hvd.rsl868	1233	23	pour	pour	VB
hvd.rsl868	1233	24	gradually	gradually	RB
hvd.rsl868	1233	25	over	over	IN
hvd.rsl868	1233	26	it	-PRON-	PRP
hvd.rsl868	1233	27	the	the	DT
hvd.rsl868	1233	28	peach	peach	NN
hvd.rsl868	1233	29	juice	juice	NN
hvd.rsl868	1233	30	,	,	,
hvd.rsl868	1233	31	beat	beat	VBD
hvd.rsl868	1233	32	all	all	RB
hvd.rsl868	1233	33	together	together	RB
hvd.rsl868	1233	34	and	and	CC
hvd.rsl868	1233	35	serve	serve	VB
hvd.rsl868	1233	36	with	with	IN
hvd.rsl868	1233	37	dessert	dessert	NN
hvd.rsl868	1233	38	.	.	.
hvd.rsl868	1234	1	This	this	DT
hvd.rsl868	1234	2	dish	dish	NN
hvd.rsl868	1234	3	is	be	VBZ
hvd.rsl868	1234	4	good	good	JJ
hvd.rsl868	1234	5	served	serve	VBN
hvd.rsl868	1234	6	either	either	CC
hvd.rsl868	1234	7	cold	cold	JJ
hvd.rsl868	1234	8	or	or	CC
hvd.rsl868	1234	9	hot	hot	JJ
hvd.rsl868	1234	10	.	.	.
hvd.rsl868	1235	1	Pear	Pear	NNP
hvd.rsl868	1235	2	Charlotte.—Slightly	charlotte.—slightly	RB
hvd.rsl868	1235	3	moisten	moisten	VB
hvd.rsl868	1235	4	six	six	CD
hvd.rsl868	1235	5	slices	slice	NNS
hvd.rsl868	1235	6	of	of	IN
hvd.rsl868	1235	7	stale	stale	JJ
hvd.rsl868	1235	8	bread	bread	NN
hvd.rsl868	1235	9	with	with	IN
hvd.rsl868	1235	10	cold	cold	JJ
hvd.rsl868	1235	11	water	water	NN
hvd.rsl868	1235	12	,	,	,
hvd.rsl868	1235	13	spread	spread	VB
hvd.rsl868	1235	14	them	-PRON-	PRP
hvd.rsl868	1235	15	with	with	IN
hvd.rsl868	1235	16	soft	soft	JJ
hvd.rsl868	1235	17	butter	butter	NN
hvd.rsl868	1235	18	,	,	,
hvd.rsl868	1235	19	put	put	VB
hvd.rsl868	1235	20	half	half	NN
hvd.rsl868	1235	21	of	of	IN
hvd.rsl868	1235	22	them	-PRON-	PRP
hvd.rsl868	1235	23	in	in	IN
hvd.rsl868	1235	24	the	the	DT
hvd.rsl868	1235	25	bottom	bottom	NN
hvd.rsl868	1235	26	of	of	IN
hvd.rsl868	1235	27	64	64	CD
hvd.rsl868	1235	28	THE	the	DT
hvd.rsl868	1235	29	RURAL	rural	JJ
hvd.rsl868	1235	30	COOK	COOK	NNP
hvd.rsl868	1235	31	BOOK	book	NN
hvd.rsl868	1235	32	.	.	.
hvd.rsl868	1236	1	a	a	DT
hvd.rsl868	1236	2	buttered	buttered	JJ
hvd.rsl868	1236	3	pudding	pudding	NN
hvd.rsl868	1236	4	dish	dish	NN
hvd.rsl868	1236	5	,	,	,
hvd.rsl868	1236	6	spread	spread	VBN
hvd.rsl868	1236	7	over	over	IN
hvd.rsl868	1236	8	them	-PRON-	PRP
hvd.rsl868	1236	9	two	two	CD
hvd.rsl868	1236	10	cupfuls	cupful	NNS
hvd.rsl868	1236	11	of	of	IN
hvd.rsl868	1236	12	finely	finely	RB
hvd.rsl868	1236	13	chopped	chop	VBN
hvd.rsl868	1236	14	ripe	ripe	JJ
hvd.rsl868	1236	15	pears	pear	NNS
hvd.rsl868	1236	16	and	and	CC
hvd.rsl868	1236	17	sprinkle	sprinkle	VB
hvd.rsl868	1236	18	with	with	IN
hvd.rsl868	1236	19	four	four	CD
hvd.rsl868	1236	20	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1236	21	of	of	IN
hvd.rsl868	1236	22	sugar	sugar	NN
hvd.rsl868	1236	23	,	,	,
hvd.rsl868	1236	24	a	a	DT
hvd.rsl868	1236	25	g	g	NN
hvd.rsl868	1236	26	ating	ating	NN
hvd.rsl868	1236	27	of	of	IN
hvd.rsl868	1236	28	nutmeg	nutmeg	NN
hvd.rsl868	1236	29	and	and	CC
hvd.rsl868	1236	30	a	a	DT
hvd.rsl868	1236	31	tablespoonful	tablespoonful	NN
hvd.rsl868	1236	32	of	of	IN
hvd.rsl868	1236	33	lemon	lemon	NN
hvd.rsl868	1236	34	juice	juice	NN
hvd.rsl868	1236	35	.	.	.
hvd.rsl868	1237	1	Lay	lay	VB
hvd.rsl868	1237	2	over	over	IN
hvd.rsl868	1237	3	them	-PRON-	PRP
hvd.rsl868	1237	4	the	the	DT
hvd.rsl868	1237	5	re-	re-	JJ
hvd.rsl868	1237	6	mainder	mainder	NN
hvd.rsl868	1237	7	of	of	IN
hvd.rsl868	1237	8	the	the	DT
hvd.rsl868	1237	9	bread	bread	NN
hvd.rsl868	1237	10	,	,	,
hvd.rsl868	1237	11	another	another	DT
hvd.rsl868	1237	12	two	two	CD
hvd.rsl868	1237	13	cupfuls	cupful	NNS
hvd.rsl868	1237	14	of	of	IN
hvd.rsl868	1237	15	the	the	DT
hvd.rsl868	1237	16	chopped	chop	VBN
hvd.rsl868	1237	17	pears	pear	NNS
hvd.rsl868	1237	18	and	and	CC
hvd.rsl868	1237	19	nutmeg	nutmeg	NN
hvd.rsl868	1237	20	,	,	,
hvd.rsl868	1237	21	sugar	sugar	NN
hvd.rsl868	1237	22	and	and	CC
hvd.rsl868	1237	23	lemon	lemon	NN
hvd.rsl868	1237	24	juice	juice	NN
hvd.rsl868	1237	25	as	as	IN
hvd.rsl868	1237	26	before	before	RB
hvd.rsl868	1237	27	.	.	.
hvd.rsl868	1238	1	Pour	pour	VB
hvd.rsl868	1238	2	over	over	IN
hvd.rsl868	1238	3	one	one	CD
hvd.rsl868	1238	4	cupful	cupful	NN
hvd.rsl868	1238	5	of	of	IN
hvd.rsl868	1238	6	thin	thin	JJ
hvd.rsl868	1238	7	maple	maple	NN
hvd.rsl868	1238	8	syrup	syrup	NN
hvd.rsl868	1238	9	,	,	,
hvd.rsl868	1238	10	cover	cover	VBP
hvd.rsl868	1238	11	closely	closely	RB
hvd.rsl868	1238	12	and	and	CC
hvd.rsl868	1238	13	bake	bake	VB
hvd.rsl868	1238	14	in	in	RP
hvd.rsl868	1238	15	a	a	DT
hvd.rsl868	1238	16	slow	slow	JJ
hvd.rsl868	1238	17	oven	oven	NN
hvd.rsl868	1238	18	for	for	IN
hvd.rsl868	1238	19	one	one	CD
hvd.rsl868	1238	20	hour	hour	NN
hvd.rsl868	1238	21	.	.	.
hvd.rsl868	1239	1	Serve	serve	VB
hvd.rsl868	1239	2	hot	hot	JJ
hvd.rsl868	1239	3	with	with	IN
hvd.rsl868	1239	4	whipped	whip	VBN
hvd.rsl868	1239	5	cream	cream	NN
hvd.rsl868	1239	6	or	or	CC
hvd.rsl868	1239	7	maple	maple	NN
hvd.rsl868	1239	8	syrup	syrup	NN
hvd.rsl868	1239	9	.	.	.
hvd.rsl868	1240	1	Pear	Pear	NNP
hvd.rsl868	1240	2	Pudding.—Put	Pudding.—Put	NNP
hvd.rsl868	1240	3	one	one	CD
hvd.rsl868	1240	4	quart	quart	NN
hvd.rsl868	1240	5	of	of	IN
hvd.rsl868	1240	6	canned	canned	JJ
hvd.rsl868	1240	7	pears	pear	NNS
hvd.rsl868	1240	8	into	into	IN
hvd.rsl868	1240	9	a	a	DT
hvd.rsl868	1240	10	baking	baking	NN
hvd.rsl868	1240	11	dish	dish	NN
hvd.rsl868	1240	12	;	;	:
hvd.rsl868	1240	13	add	add	VB
hvd.rsl868	1240	14	a	a	DT
hvd.rsl868	1240	15	finger	finger	NN
hvd.rsl868	1240	16	length	length	NN
hvd.rsl868	1240	17	of	of	IN
hvd.rsl868	1240	18	stick	stick	NN
hvd.rsl868	1240	19	cinnamon	cinnamon	NN
hvd.rsl868	1240	20	and	and	CC
hvd.rsl868	1240	21	three	three	CD
hvd.rsl868	1240	22	cloves	clove	NNS
hvd.rsl868	1240	23	.	.	.
hvd.rsl868	1241	1	If	if	IN
hvd.rsl868	1241	2	the	the	DT
hvd.rsl868	1241	3	pears	pear	NNS
hvd.rsl868	1241	4	have	have	VBP
hvd.rsl868	1241	5	not	not	RB
hvd.rsl868	1241	6	been	be	VBN
hvd.rsl868	1241	7	sweetened	sweeten	VBN
hvd.rsl868	1241	8	sufficiently	sufficiently	RB
hvd.rsl868	1241	9	when	when	WRB
hvd.rsl868	1241	10	put	put	VBN
hvd.rsl868	1241	11	up	up	RP
hvd.rsl868	1241	12	add	add	VB
hvd.rsl868	1241	13	sugar	sugar	NN
hvd.rsl868	1241	14	to	to	TO
hvd.rsl868	1241	15	make	make	VB
hvd.rsl868	1241	16	them	-PRON-	PRP
hvd.rsl868	1241	17	quite	quite	RB
hvd.rsl868	1241	18	sweet	sweet	JJ
hvd.rsl868	1241	19	,	,	,
hvd.rsl868	1241	20	teaspoonful	teaspoonful	NN
hvd.rsl868	1241	21	of	of	IN
hvd.rsl868	1241	22	butter	butter	NN
hvd.rsl868	1241	23	and	and	CC
hvd.rsl868	1241	24	dredge	dredge	VB
hvd.rsl868	1241	25	a	a	DT
hvd.rsl868	1241	26	teaspoonful	teaspoonful	NN
hvd.rsl868	1241	27	of	of	IN
hvd.rsl868	1241	28	flour	flour	NN
hvd.rsl868	1241	29	over	over	IN
hvd.rsl868	1241	30	the	the	DT
hvd.rsl868	1241	31	top	top	NN
hvd.rsl868	1241	32	.	.	.
hvd.rsl868	1242	1	Place	place	VB
hvd.rsl868	1242	2	the	the	DT
hvd.rsl868	1242	3	dish	dish	NN
hvd.rsl868	1242	4	on	on	IN
hvd.rsl868	1242	5	the	the	DT
hvd.rsl868	1242	6	range	range	NN
hvd.rsl868	1242	7	where	where	WRB
hvd.rsl868	1242	8	it	-PRON-	PRP
hvd.rsl868	1242	9	will	will	MD
hvd.rsl868	1242	10	heat	heat	VB
hvd.rsl868	1242	11	while	while	IN
hvd.rsl868	1242	12	you	-PRON-	PRP
hvd.rsl868	1242	13	mix	mix	VBP
hvd.rsl868	1242	14	a	a	DT
hvd.rsl868	1242	15	pint	pint	NN
hvd.rsl868	1242	16	of	of	IN
hvd.rsl868	1242	17	flour	flour	NN
hvd.rsl868	1242	18	into	into	IN
hvd.rsl868	1242	19	a	a	DT
hvd.rsl868	1242	20	biscuit	biscuit	NN
hvd.rsl868	1242	21	dough	dough	NN
hvd.rsl868	1242	22	according	accord	VBG
hvd.rsl868	1242	23	to	to	IN
hvd.rsl868	1242	24	well	well	RB
hvd.rsl868	1242	25	-	-	HYPH
hvd.rsl868	1242	26	known	know	VBN
hvd.rsl868	1242	27	directions	direction	NNS
hvd.rsl868	1242	28	;	;	,
hvd.rsl868	1242	29	make	make	VB
hvd.rsl868	1242	30	a	a	DT
hvd.rsl868	1242	31	very	very	RB
hvd.rsl868	1242	32	soft	soft	JJ
hvd.rsl868	1242	33	dough	dough	NN
hvd.rsl868	1242	34	;	;	:
hvd.rsl868	1242	35	pat	pat	VB
hvd.rsl868	1242	36	into	into	IN
hvd.rsl868	1242	37	shape	shape	NN
hvd.rsl868	1242	38	with	with	IN
hvd.rsl868	1242	39	the	the	DT
hvd.rsl868	1242	40	hands	hand	NNS
hvd.rsl868	1242	41	and	and	CC
hvd.rsl868	1242	42	cover	cover	VB
hvd.rsl868	1242	43	the	the	DT
hvd.rsl868	1242	44	pears	pear	NNS
hvd.rsl868	1242	45	.	.	.
hvd.rsl868	1243	1	Bake	bake	VB
hvd.rsl868	1243	2	about	about	RB
hvd.rsl868	1243	3	25	25	CD
hvd.rsl868	1243	4	minutes	minute	NNS
hvd.rsl868	1243	5	.	.	.
hvd.rsl868	1244	1	There	there	EX
hvd.rsl868	1244	2	should	should	MD
hvd.rsl868	1244	3	be	be	VB
hvd.rsl868	1244	4	rich	rich	JJ
hvd.rsl868	1244	5	juice	juice	NN
hvd.rsl868	1244	6	enough	enough	RB
hvd.rsl868	1244	7	to	to	TO
hvd.rsl868	1244	8	moisten	moisten	VB
hvd.rsl868	1244	9	the	the	DT
hvd.rsl868	1244	10	crust	crust	NN
hvd.rsl868	1244	11	.	.	.
hvd.rsl868	1245	1	If	if	IN
hvd.rsl868	1245	2	preferred	prefer	VBN
hvd.rsl868	1245	3	it	-PRON-	PRP
hvd.rsl868	1245	4	may	may	MD
hvd.rsl868	1245	5	have	have	VB
hvd.rsl868	1245	6	plain	plain	JJ
hvd.rsl868	1245	7	cream	cream	NN
hvd.rsl868	1245	8	served	serve	VBN
hvd.rsl868	1245	9	with	with	IN
hvd.rsl868	1245	10	it	-PRON-	PRP
hvd.rsl868	1245	11	.	.	.
hvd.rsl868	1246	1	Persimmon	persimmon	NN
hvd.rsl868	1246	2	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1246	3	quart	quart	NN
hvd.rsl868	1246	4	of	of	IN
hvd.rsl868	1246	5	persimmons	persimmon	NNS
hvd.rsl868	1246	6	mashed	mash	VBN
hvd.rsl868	1246	7	fine	fine	RB
hvd.rsl868	1246	8	with	with	IN
hvd.rsl868	1246	9	the	the	DT
hvd.rsl868	1246	10	hands	hand	NNS
hvd.rsl868	1246	11	,	,	,
hvd.rsl868	1246	12	and	and	CC
hvd.rsl868	1246	13	every	every	DT
hvd.rsl868	1246	14	seed	seed	NN
hvd.rsl868	1246	15	removed	remove	VBN
hvd.rsl868	1246	16	.	.	.
hvd.rsl868	1247	1	Add	add	VB
hvd.rsl868	1247	2	one	one	CD
hvd.rsl868	1247	3	quart	quart	NN
hvd.rsl868	1247	4	of	of	IN
hvd.rsl868	1247	5	sweet	sweet	JJ
hvd.rsl868	1247	6	milk	milk	NN
hvd.rsl868	1247	7	,	,	,
hvd.rsl868	1247	8	one	one	CD
hvd.rsl868	1247	9	egg	egg	NN
hvd.rsl868	1247	10	,	,	,
hvd.rsl868	1247	11	one	one	CD
hvd.rsl868	1247	12	tablespoonful	tablespoonful	NN
hvd.rsl868	1247	13	of	of	IN
hvd.rsl868	1247	14	butter	butter	NN
hvd.rsl868	1247	15	,	,	,
hvd.rsl868	1247	16	one	one	CD
hvd.rsl868	1247	17	-	-	HYPH
hvd.rsl868	1247	18	half	half	NN
hvd.rsl868	1247	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1247	20	each	each	DT
hvd.rsl868	1247	21	of	of	IN
hvd.rsl868	1247	22	cinnamon	cinnamon	NN
hvd.rsl868	1247	23	,	,	,
hvd.rsl868	1247	24	nut-	nut-	XX
hvd.rsl868	1247	25	meg	meg	NNP
hvd.rsl868	1247	26	and	and	CC
hvd.rsl868	1247	27	ginger	ginger	NN
hvd.rsl868	1247	28	,	,	,
hvd.rsl868	1247	29	and	and	CC
hvd.rsl868	1247	30	half	half	NN
hvd.rsl868	1247	31	as	as	RB
hvd.rsl868	1247	32	much	much	JJ
hvd.rsl868	1247	33	of	of	IN
hvd.rsl868	1247	34	allspice	allspice	NN
hvd.rsl868	1247	35	and	and	CC
hvd.rsl868	1247	36	cloves	clove	NNS
hvd.rsl868	1247	37	,	,	,
hvd.rsl868	1247	38	half	half	JJ
hvd.rsl868	1247	39	cupful	cupful	NN
hvd.rsl868	1247	40	of	of	IN
hvd.rsl868	1247	41	sugar	sugar	NN
hvd.rsl868	1247	42	.	.	.
hvd.rsl868	1248	1	Pour	pour	VB
hvd.rsl868	1248	2	into	into	IN
hvd.rsl868	1248	3	a	a	DT
hvd.rsl868	1248	4	buttered	butter	VBN
hvd.rsl868	1248	5	baking	baking	NN
hvd.rsl868	1248	6	dish	dish	NN
hvd.rsl868	1248	7	,	,	,
hvd.rsl868	1248	8	and	and	CC
hvd.rsl868	1248	9	bake	bake	VB
hvd.rsl868	1248	10	till	till	IN
hvd.rsl868	1248	11	well	well	RB
hvd.rsl868	1248	12	set	set	VBN
hvd.rsl868	1248	13	,	,	,
hvd.rsl868	1248	14	as	as	IN
hvd.rsl868	1248	15	if	if	IN
hvd.rsl868	1248	16	for	for	IN
hvd.rsl868	1248	17	custard	custard	NN
hvd.rsl868	1248	18	.	.	.
hvd.rsl868	1249	1	Eat	eat	VB
hvd.rsl868	1249	2	hot	hot	JJ
hvd.rsl868	1249	3	or	or	CC
hvd.rsl868	1249	4	cold	cold	JJ
hvd.rsl868	1249	5	;	;	:
hvd.rsl868	1249	6	delicious	delicious	JJ
hvd.rsl868	1249	7	either	either	DT
hvd.rsl868	1249	8	way	way	NN
hvd.rsl868	1249	9	.	.	.
hvd.rsl868	1250	1	English	English	NNP
hvd.rsl868	1250	2	Plum	Plum	NNP
hvd.rsl868	1250	3	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1250	4	pound	pound	NN
hvd.rsl868	1250	5	stoned	stone	VBN
hvd.rsl868	1250	6	raisins	raisin	NNS
hvd.rsl868	1250	7	;	;	:
hvd.rsl868	1250	8	one	one	CD
hvd.rsl868	1250	9	pound	pound	NN
hvd.rsl868	1250	10	of	of	IN
hvd.rsl868	1250	11	suet	suet	NN
hvd.rsl868	1250	12	,	,	,
hvd.rsl868	1250	13	chopped	chop	VBN
hvd.rsl868	1250	14	fine	fine	RB
hvd.rsl868	1250	15	;	;	:
hvd.rsl868	1250	16	$	$	$
hvd.rsl868	1250	17	4	4	CD
hvd.rsl868	1250	18	pound	pound	NN
hvd.rsl868	1250	19	of	of	IN
hvd.rsl868	1250	20	stale	stale	JJ
hvd.rsl868	1250	21	bread	bread	NN
hvd.rsl868	1250	22	crumbs	crumb	NNS
hvd.rsl868	1250	23	;	;	:
hvd.rsl868	1250	24	one	one	CD
hvd.rsl868	1250	25	-	-	HYPH
hvd.rsl868	1250	26	fourth	fourth	JJ
hvd.rsl868	1250	27	pound	pound	NN
hvd.rsl868	1250	28	of	of	IN
hvd.rsl868	1250	29	brown	brown	JJ
hvd.rsl868	1250	30	sugar	sugar	NN
hvd.rsl868	1250	31	;	;	,
hvd.rsl868	1250	32	grated	grate	VBN
hvd.rsl868	1250	33	rind	rind	NN
hvd.rsl868	1250	34	of	of	IN
hvd.rsl868	1250	35	one	one	CD
hvd.rsl868	1250	36	lemon	lemon	NN
hvd.rsl868	1250	37	;	;	:
hvd.rsl868	1250	38	J4	j4	NN
hvd.rsl868	1250	39	pound	pound	NN
hvd.rsl868	1250	40	of	of	IN
hvd.rsl868	1250	41	flour	flour	NN
hvd.rsl868	1250	42	;	;	:
hvd.rsl868	1250	43	one	one	CD
hvd.rsl868	1250	44	pound	pound	NN
hvd.rsl868	1250	45	cleaned	clean	VBD
hvd.rsl868	1250	46	currants	currant	NNS
hvd.rsl868	1250	47	;	;	:
hvd.rsl868	1250	48	Yz	Yz	NNP
hvd.rsl868	1250	49	nutmeg	nutmeg	NN
hvd.rsl868	1250	50	,	,	,
hvd.rsl868	1250	51	grated	grate	VBN
hvd.rsl868	1250	52	;	;	:
hvd.rsl868	1250	53	five	five	CD
hvd.rsl868	1250	54	eggs	egg	NNS
hvd.rsl868	1250	55	;	;	:
hvd.rsl868	1250	56	one	one	CD
hvd.rsl868	1250	57	cup	cup	NN
hvd.rsl868	1250	58	milk	milk	NN
hvd.rsl868	1250	59	;	;	:
hvd.rsl868	1250	60	one	one	CD
hvd.rsl868	1250	61	-	-	HYPH
hvd.rsl868	1250	62	half	half	NN
hvd.rsl868	1250	63	pound	pound	NN
hvd.rsl868	1250	64	chopped	chop	VBN
hvd.rsl868	1250	65	candied	candy	VBN
hvd.rsl868	1250	66	peel	peel	NN
hvd.rsl868	1250	67	.	.	.
hvd.rsl868	1251	1	Mix	mix	VB
hvd.rsl868	1251	2	all	all	PDT
hvd.rsl868	1251	3	the	the	DT
hvd.rsl868	1251	4	dry	dry	JJ
hvd.rsl868	1251	5	ingredients	ingredient	NNS
hvd.rsl868	1251	6	;	;	:
hvd.rsl868	1251	7	then	then	RB
hvd.rsl868	1251	8	beat	beat	VB
hvd.rsl868	1251	9	the	the	DT
hvd.rsl868	1251	10	eggs	egg	NNS
hvd.rsl868	1251	11	,	,	,
hvd.rsl868	1251	12	add	add	VB
hvd.rsl868	1251	13	the	the	DT
hvd.rsl868	1251	14	milk	milk	NN
hvd.rsl868	1251	15	to	to	IN
hvd.rsl868	1251	16	them	-PRON-	PRP
hvd.rsl868	1251	17	,	,	,
hvd.rsl868	1251	18	pour	pour	VB
hvd.rsl868	1251	19	over	over	IN
hvd.rsl868	1251	20	the	the	DT
hvd.rsl868	1251	21	other	other	JJ
hvd.rsl868	1251	22	materials	material	NNS
hvd.rsl868	1251	23	,	,	,
hvd.rsl868	1251	24	and	and	CC
hvd.rsl868	1251	25	mix	mix	VB
hvd.rsl868	1251	26	well	well	RB
hvd.rsl868	1251	27	;	;	:
hvd.rsl868	1251	28	it	-PRON-	PRP
hvd.rsl868	1251	29	will	will	MD
hvd.rsl868	1251	30	"	"	``
hvd.rsl868	1251	31	require	require	VB
hvd.rsl868	1251	32	very	very	RB
hvd.rsl868	1251	33	hard	hard	RB
hvd.rsl868	1251	34	stirring	stirring	NN
hvd.rsl868	1251	35	,	,	,
hvd.rsl868	1251	36	as	as	IN
hvd.rsl868	1251	37	it	-PRON-	PRP
hvd.rsl868	1251	38	is	be	VBZ
hvd.rsl868	1251	39	stiff	stiff	JJ
hvd.rsl868	1251	40	.	.	.
hvd.rsl868	1252	1	Put	put	VB
hvd.rsl868	1252	2	in	in	RP
hvd.rsl868	1252	3	greased	greased	JJ
hvd.rsl868	1252	4	molds	mold	NNS
hvd.rsl868	1252	5	holding	hold	VBG
hvd.rsl868	1252	6	one	one	CD
hvd.rsl868	1252	7	quart	quart	NN
hvd.rsl868	1252	8	each	each	DT
hvd.rsl868	1252	9	,	,	,
hvd.rsl868	1252	10	cover	cover	VBP
hvd.rsl868	1252	11	with	with	IN
hvd.rsl868	1252	12	well	well	RB
hvd.rsl868	1252	13	-	-	HYPH
hvd.rsl868	1252	14	floured	flour	VBN
hvd.rsl868	1252	15	cloth	cloth	NN
hvd.rsl868	1252	16	,	,	,
hvd.rsl868	1252	17	and	and	CC
hvd.rsl868	1252	18	boil	boil	VB
hvd.rsl868	1252	19	for	for	IN
hvd.rsl868	1252	20	six	six	CD
hvd.rsl868	1252	21	hours	hour	NNS
hvd.rsl868	1252	22	.	.	.
hvd.rsl868	1253	1	Store	store	VB
hvd.rsl868	1253	2	away	away	RB
hvd.rsl868	1253	3	,	,	,
hvd.rsl868	1253	4	and	and	CC
hvd.rsl868	1253	5	when	when	WRB
hvd.rsl868	1253	6	used	use	VBN
hvd.rsl868	1253	7	boil	boil	NN
hvd.rsl868	1253	8	for	for	IN
hvd.rsl868	1253	9	six	six	CD
hvd.rsl868	1253	10	hours	hour	NNS
hvd.rsl868	1253	11	more	more	JJR
hvd.rsl868	1253	12	.	.	.
hvd.rsl868	1254	1	Plum	Plum	NNP
hvd.rsl868	1254	2	Pudding.—Fill	Pudding.—Fill	NNP
hvd.rsl868	1254	3	a	a	DT
hvd.rsl868	1254	4	deep	deep	JJ
hvd.rsl868	1254	5	baking	baking	NN
hvd.rsl868	1254	6	pan	pan	NN
hvd.rsl868	1254	7	to	to	IN
hvd.rsl868	1254	8	the	the	DT
hvd.rsl868	1254	9	depth	depth	NN
hvd.rsl868	1254	10	o_f	o_f	CD
hvd.rsl868	1254	11	two	two	CD
hvd.rsl868	1254	12	inches	inch	NNS
hvd.rsl868	1254	13	with	with	IN
hvd.rsl868	1254	14	seeded	seeded	JJ
hvd.rsl868	1254	15	plums	plum	NNS
hvd.rsl868	1254	16	,	,	,
hvd.rsl868	1254	17	well	well	RB
hvd.rsl868	1254	18	sugared	sugared	JJ
hvd.rsl868	1254	19	.	.	.
hvd.rsl868	1255	1	Dot	dot	NN
hvd.rsl868	1255	2	with	with	IN
hvd.rsl868	1255	3	bits	bit	NNS
hvd.rsl868	1255	4	of	of	IN
hvd.rsl868	1255	5	butter	butter	NN
hvd.rsl868	1255	6	and	and	CC
hvd.rsl868	1255	7	put	put	VBD
hvd.rsl868	1255	8	over	over	RP
hvd.rsl868	1255	9	the	the	DT
hvd.rsl868	1255	10	top	top	NN
hvd.rsl868	1255	11	a	a	DT
hvd.rsl868	1255	12	thick	thick	JJ
hvd.rsl868	1255	13	,	,	,
hvd.rsl868	1255	14	good	good	JJ
hvd.rsl868	1255	15	light	light	JJ
hvd.rsl868	1255	16	biscuit	biscuit	NN
hvd.rsl868	1255	17	crust	crust	NN
hvd.rsl868	1255	18	with	with	IN
hvd.rsl868	1255	19	holes	hole	NNS
hvd.rsl868	1255	20	for	for	IN
hvd.rsl868	1255	21	the	the	DT
hvd.rsl868	1255	22	steam	steam	NN
hvd.rsl868	1255	23	to	to	TO
hvd.rsl868	1255	24	escape	escape	VB
hvd.rsl868	1255	25	.	.	.
hvd.rsl868	1256	1	Bake	bake	VB
hvd.rsl868	1256	2	40	40	CD
hvd.rsl868	1256	3	minutes	minute	NNS
hvd.rsl868	1256	4	and	and	CC
hvd.rsl868	1256	5	serve	serve	VB
hvd.rsl868	1256	6	with	with	IN
hvd.rsl868	1256	7	the	the	DT
hvd.rsl868	1256	8	juice	juice	NN
hvd.rsl868	1256	9	f	f	NN
hvd.rsl868	1256	10	rom^	rom^	JJ
hvd.rsl868	1256	11	canned	canned	JJ
hvd.rsl868	1256	12	plums	plum	NNS
hvd.rsl868	1256	13	or	or	CC
hvd.rsl868	1256	14	cream	cream	NN
hvd.rsl868	1256	15	.	.	.
hvd.rsl868	1257	1	This	this	DT
hvd.rsl868	1257	2	is	be	VBZ
hvd.rsl868	1257	3	good	good	JJ
hvd.rsl868	1257	4	pudding	pudding	NN
hvd.rsl868	1257	5	when	when	WRB
hvd.rsl868	1257	6	canning	canning	NN
hvd.rsl868	1257	7	is	be	VBZ
hvd.rsl868	1257	8	going	go	VBG
hvd.rsl868	1257	9	on	on	RP
hvd.rsl868	1257	10	to	to	TO
hvd.rsl868	1257	11	use	use	VB
hvd.rsl868	1257	12	up	up	RP
hvd.rsl868	1257	13	the	the	DT
hvd.rsl868	1257	14	surplus	surplus	JJ
hvd.rsl868	1257	15	juice	juice	NN
hvd.rsl868	1257	16	.	.	.
hvd.rsl868	1258	1	Seeded	seeded	JJ
hvd.rsl868	1258	2	grapes	grape	NNS
hvd.rsl868	1258	3	,	,	,
hvd.rsl868	1258	4	peaches	peach	NNS
hvd.rsl868	1258	5	,	,	,
hvd.rsl868	1258	6	apples	apple	NNS
hvd.rsl868	1258	7	or	or	CC
hvd.rsl868	1258	8	cherries	cherry	NNS
hvd.rsl868	1258	9	may	may	MD
hvd.rsl868	1258	10	be	be	VB
hvd.rsl868	1258	11	used	use	VBN
hvd.rsl868	1258	12	instead	instead	RB
hvd.rsl868	1258	13	of	of	IN
hvd.rsl868	1258	14	plums	plum	NNS
hvd.rsl868	1258	15	.	.	.
hvd.rsl868	1259	1	Plum	Plum	NNP
hvd.rsl868	1259	2	Roll.—Sift	Roll.—Sift	NNP
hvd.rsl868	1259	3	together	together	RB
hvd.rsl868	1259	4	one	one	CD
hvd.rsl868	1259	5	pint	pint	NN
hvd.rsl868	1259	6	of	of	IN
hvd.rsl868	1259	7	flour	flour	NN
hvd.rsl868	1259	8	,	,	,
hvd.rsl868	1259	9	one	one	CD
hvd.rsl868	1259	10	teaspoonful	teaspoonful	NN
hvd.rsl868	1259	11	of	of	IN
hvd.rsl868	1259	12	bak-	bak-	NN
hvd.rsl868	1259	13	ing	ing	DT
hvd.rsl868	1259	14	powder	powder	NN
hvd.rsl868	1259	15	and	and	CC
hvd.rsl868	1259	16	one	one	CD
hvd.rsl868	1259	17	-	-	HYPH
hvd.rsl868	1259	18	half	half	NN
hvd.rsl868	1259	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1259	20	of	of	IN
hvd.rsl868	1259	21	salt	salt	NN
hvd.rsl868	1259	22	;	;	:
hvd.rsl868	1259	23	rub	rub	VB
hvd.rsl868	1259	24	into	into	IN
hvd.rsl868	1259	25	the	the	DT
hvd.rsl868	1259	26	prepared	prepared	JJ
hvd.rsl868	1259	27	flour	flour	NN
hvd.rsl868	1259	28	one	one	CD
hvd.rsl868	1259	29	tablespoonful	tablespoonful	NN
hvd.rsl868	1259	30	of	of	IN
hvd.rsl868	1259	31	butter	butter	NN
hvd.rsl868	1259	32	and	and	CC
hvd.rsl868	1259	33	make	make	VB
hvd.rsl868	1259	34	into	into	IN
hvd.rsl868	1259	35	soft	soft	JJ
hvd.rsl868	1259	36	dough	dough	NN
hvd.rsl868	1259	37	with	with	IN
hvd.rsl868	1259	38	milk	milk	NN
hvd.rsl868	1259	39	or	or	CC
hvd.rsl868	1259	40	water	water	NN
hvd.rsl868	1259	41	;	;	:
hvd.rsl868	1259	42	roll	roll	VB
hvd.rsl868	1259	43	out	out	RP
hvd.rsl868	1259	44	quite	quite	RB
hvd.rsl868	1259	45	thin	thin	JJ
hvd.rsl868	1259	46	,	,	,
hvd.rsl868	1259	47	sprinkle	sprinkle	VB
hvd.rsl868	1259	48	with	with	IN
hvd.rsl868	1259	49	one	one	CD
hvd.rsl868	1259	50	cup	cup	NN
hvd.rsl868	1259	51	of	of	IN
hvd.rsl868	1259	52	seeded	seeded	JJ
hvd.rsl868	1259	53	chopped	chop	VBN
hvd.rsl868	1259	54	rai-	rai-	IN
hvd.rsl868	1259	55	THE	the	DT
hvd.rsl868	1259	56	RURAL	rural	JJ
hvd.rsl868	1259	57	COOK	COOK	NNP
hvd.rsl868	1259	58	BOOK	book	NN
hvd.rsl868	1259	59	.	.	.
hvd.rsl868	1260	1	65	65	CD
hvd.rsl868	1260	2	sins	sin	NNS
hvd.rsl868	1260	3	,	,	,
hvd.rsl868	1260	4	one	one	CD
hvd.rsl868	1260	5	-	-	HYPH
hvd.rsl868	1260	6	fourth	fourth	NN
hvd.rsl868	1260	7	of	of	IN
hvd.rsl868	1260	8	a	a	DT
hvd.rsl868	1260	9	cup	cup	NN
hvd.rsl868	1260	10	of	of	IN
hvd.rsl868	1260	11	chopped	chop	VBN
hvd.rsl868	1260	12	citron	citron	NN
hvd.rsl868	1260	13	and	and	CC
hvd.rsl868	1260	14	half	half	PDT
hvd.rsl868	1260	15	a	a	DT
hvd.rsl868	1260	16	teaspoonful	teaspoonful	NN
hvd.rsl868	1260	17	of	of	IN
hvd.rsl868	1260	18	cinnamon	cinnamon	NN
hvd.rsl868	1260	19	;	;	:
hvd.rsl868	1260	20	roll	roll	VB
hvd.rsl868	1260	21	up	up	RP
hvd.rsl868	1260	22	and	and	CC
hvd.rsl868	1260	23	steam	steam	VB
hvd.rsl868	1260	24	for	for	IN
hvd.rsl868	1260	25	40	40	CD
hvd.rsl868	1260	26	minutes	minute	NNS
hvd.rsl868	1260	27	;	;	:
hvd.rsl868	1260	28	serve	serve	VB
hvd.rsl868	1260	29	hot	hot	JJ
hvd.rsl868	1260	30	,	,	,
hvd.rsl868	1260	31	with	with	IN
hvd.rsl868	1260	32	hard	hard	JJ
hvd.rsl868	1260	33	sauce	sauce	NN
hvd.rsl868	1260	34	.	.	.
hvd.rsl868	1261	1	Poor	Poor	NNP
hvd.rsl868	1261	2	Man	Man	NNP
hvd.rsl868	1261	3	's	's	POS
hvd.rsl868	1261	4	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1261	5	cupful	cupful	JJ
hvd.rsl868	1261	6	sour	sour	JJ
hvd.rsl868	1261	7	milk	milk	NN
hvd.rsl868	1261	8	,	,	,
hvd.rsl868	1261	9	one	one	CD
hvd.rsl868	1261	10	cupful	cupful	NN
hvd.rsl868	1261	11	of	of	IN
hvd.rsl868	1261	12	mo-	mo-	NN
hvd.rsl868	1261	13	lasses	lass	NNS
hvd.rsl868	1261	14	,	,	,
hvd.rsl868	1261	15	one	one	CD
hvd.rsl868	1261	16	cupful	cupful	NN
hvd.rsl868	1261	17	of	of	IN
hvd.rsl868	1261	18	cold	cold	JJ
hvd.rsl868	1261	19	water	water	NN
hvd.rsl868	1261	20	,	,	,
hvd.rsl868	1261	21	two	two	CD
hvd.rsl868	1261	22	cupfuls	cupful	NNS
hvd.rsl868	1261	23	Indian	indian	JJ
hvd.rsl868	1261	24	meal	meal	NN
hvd.rsl868	1261	25	,	,	,
hvd.rsl868	1261	26	half	half	PDT
hvd.rsl868	1261	27	a	a	DT
hvd.rsl868	1261	28	cup	cup	NN
hvd.rsl868	1261	29	of	of	IN
hvd.rsl868	1261	30	butter	butter	NN
hvd.rsl868	1261	31	,	,	,
hvd.rsl868	1261	32	one	one	CD
hvd.rsl868	1261	33	egg	egg	NN
hvd.rsl868	1261	34	,	,	,
hvd.rsl868	1261	35	one	one	CD
hvd.rsl868	1261	36	teaspoonful	teaspoonful	NN
hvd.rsl868	1261	37	of	of	IN
hvd.rsl868	1261	38	soda	soda	NN
hvd.rsl868	1261	39	,	,	,
hvd.rsl868	1261	40	one	one	CD
hvd.rsl868	1261	41	teaspoonful	teaspoonful	NN
hvd.rsl868	1261	42	of	of	IN
hvd.rsl868	1261	43	cinnamon	cinnamon	NN
hvd.rsl868	1261	44	,	,	,
hvd.rsl868	1261	45	one	one	CD
hvd.rsl868	1261	46	saltspoonful	saltspoonful	NN
hvd.rsl868	1261	47	of	of	IN
hvd.rsl868	1261	48	salt	salt	NN
hvd.rsl868	1261	49	.	.	.
hvd.rsl868	1262	1	Beat	beat	VB
hvd.rsl868	1262	2	all	all	RB
hvd.rsl868	1262	3	together	together	RB
hvd.rsl868	1262	4	thoroughly	thoroughly	RB
hvd.rsl868	1262	5	.	.	.
hvd.rsl868	1263	1	Pour	pour	VB
hvd.rsl868	1263	2	into	into	IN
hvd.rsl868	1263	3	a	a	DT
hvd.rsl868	1263	4	greased	greased	JJ
hvd.rsl868	1263	5	pudding	pudding	NN
hvd.rsl868	1263	6	pan	pan	NN
hvd.rsl868	1263	7	and	and	CC
hvd.rsl868	1263	8	bake	bake	VB
hvd.rsl868	1263	9	two	two	CD
hvd.rsl868	1263	10	hours	hour	NNS
hvd.rsl868	1263	11	in	in	IN
hvd.rsl868	1263	12	a	a	DT
hvd.rsl868	1263	13	moderately	moderately	RB
hvd.rsl868	1263	14	hot	hot	JJ
hvd.rsl868	1263	15	oven	oven	NN
hvd.rsl868	1263	16	.	.	.
hvd.rsl868	1264	1	Poverty	poverty	NN
hvd.rsl868	1264	2	Pudding.—Chop	Pudding.—Chop	NNP
hvd.rsl868	1264	3	one	one	CD
hvd.rsl868	1264	4	cup	cup	NN
hvd.rsl868	1264	5	of	of	IN
hvd.rsl868	1264	6	suet	suet	NN
hvd.rsl868	1264	7	very	very	RB
hvd.rsl868	1264	8	fine	fine	JJ
hvd.rsl868	1264	9	;	;	:
hvd.rsl868	1264	10	stone	stone	NN
hvd.rsl868	1264	11	one	one	CD
hvd.rsl868	1264	12	cup	cup	NN
hvd.rsl868	1264	13	of	of	IN
hvd.rsl868	1264	14	raisins	raisin	NNS
hvd.rsl868	1264	15	;	;	:
hvd.rsl868	1264	16	add	add	VB
hvd.rsl868	1264	17	one	one	CD
hvd.rsl868	1264	18	cup	cup	NN
hvd.rsl868	1264	19	of	of	IN
hvd.rsl868	1264	20	molasses	molasse	NNS
hvd.rsl868	1264	21	to	to	IN
hvd.rsl868	1264	22	the	the	DT
hvd.rsl868	1264	23	suet	suet	NN
hvd.rsl868	1264	24	;	;	:
hvd.rsl868	1264	25	then	then	RB
hvd.rsl868	1264	26	add	add	VB
hvd.rsl868	1264	27	milk	milk	NN
hvd.rsl868	1264	28	,	,	,
hvd.rsl868	1264	29	one	one	CD
hvd.rsl868	1264	30	cupful	cupful	NN
hvd.rsl868	1264	31	;	;	:
hvd.rsl868	1264	32	add	add	VB
hvd.rsl868	1264	33	one	one	CD
hvd.rsl868	1264	34	-	-	HYPH
hvd.rsl868	1264	35	half	half	NN
hvd.rsl868	1264	36	teaspoonful	teaspoonful	NN
hvd.rsl868	1264	37	of	of	IN
hvd.rsl868	1264	38	salt	salt	NN
hvd.rsl868	1264	39	,	,	,
hvd.rsl868	1264	40	three	three	CD
hvd.rsl868	1264	41	cupfuls	cupful	NNS
hvd.rsl868	1264	42	of	of	IN
hvd.rsl868	1264	43	sifted	sift	VBN
hvd.rsl868	1264	44	flour	flour	NN
hvd.rsl868	1264	45	and	and	CC
hvd.rsl868	1264	46	one	one	CD
hvd.rsl868	1264	47	teaspoonful	teaspoonful	NN
hvd.rsl868	1264	48	of	of	IN
hvd.rsl868	1264	49	cinnamon	cinnamon	NN
hvd.rsl868	1264	50	;	;	:
hvd.rsl868	1264	51	beat	beat	VBD
hvd.rsl868	1264	52	hard	hard	RB
hvd.rsl868	1264	53	for	for	IN
hvd.rsl868	1264	54	three	three	CD
hvd.rsl868	1264	55	minutes	minute	NNS
hvd.rsl868	1264	56	;	;	:
hvd.rsl868	1264	57	add	add	VB
hvd.rsl868	1264	58	raisins	raisin	NNS
hvd.rsl868	1264	59	well	well	RB
hvd.rsl868	1264	60	floured	flour	VBN
hvd.rsl868	1264	61	and	and	CC
hvd.rsl868	1264	62	three	three	CD
hvd.rsl868	1264	63	level	level	NN
hvd.rsl868	1264	64	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1264	65	of	of	IN
hvd.rsl868	1264	66	baking	baking	NN
hvd.rsl868	1264	67	powder	powder	NN
hvd.rsl868	1264	68	;	;	:
hvd.rsl868	1264	69	turn	turn	VB
hvd.rsl868	1264	70	into	into	IN
hvd.rsl868	1264	71	a	a	DT
hvd.rsl868	1264	72	greased	grease	VBN
hvd.rsl868	1264	73	mold	mold	NN
hvd.rsl868	1264	74	and	and	CC
hvd.rsl868	1264	75	boil	boil	VB
hvd.rsl868	1264	76	three	three	CD
hvd.rsl868	1264	77	hours	hour	NNS
hvd.rsl868	1264	78	;	;	:
hvd.rsl868	1264	79	serve	serve	VB
hvd.rsl868	1264	80	with	with	IN
hvd.rsl868	1264	81	hard	hard	JJ
hvd.rsl868	1264	82	sauce	sauce	NN
hvd.rsl868	1264	83	.	.	.
hvd.rsl868	1265	1	Prune	Prune	NNP
hvd.rsl868	1265	2	Sago.—After	Sago.—After	NNP
hvd.rsl868	1265	3	washing	wash	VBG
hvd.rsl868	1265	4	one	one	CD
hvd.rsl868	1265	5	-	-	HYPH
hvd.rsl868	1265	6	half	half	NN
hvd.rsl868	1265	7	pound	pound	NN
hvd.rsl868	1265	8	of	of	IN
hvd.rsl868	1265	9	prunes	prune	NNS
hvd.rsl868	1265	10	put	put	VBD
hvd.rsl868	1265	11	them	-PRON-	PRP
hvd.rsl868	1265	12	to	to	TO
hvd.rsl868	1265	13	soak	soak	VB
hvd.rsl868	1265	14	till	till	IN
hvd.rsl868	1265	15	well	well	RB
hvd.rsl868	1265	16	puffed	puff	VBN
hvd.rsl868	1265	17	out	out	RP
hvd.rsl868	1265	18	,	,	,
hvd.rsl868	1265	19	then	then	RB
hvd.rsl868	1265	20	put	put	VB
hvd.rsl868	1265	21	them	-PRON-	PRP
hvd.rsl868	1265	22	into	into	IN
hvd.rsl868	1265	23	a	a	DT
hvd.rsl868	1265	24	stewpan	stewpan	NN
hvd.rsl868	1265	25	with	with	IN
hvd.rsl868	1265	26	enough	enough	JJ
hvd.rsl868	1265	27	cold	cold	JJ
hvd.rsl868	1265	28	water	water	NN
hvd.rsl868	1265	29	to	to	TO
hvd.rsl868	1265	30	cover	cover	VB
hvd.rsl868	1265	31	them	-PRON-	PRP
hvd.rsl868	1265	32	.	.	.
hvd.rsl868	1266	1	Cook	cook	VB
hvd.rsl868	1266	2	till	till	IN
hvd.rsl868	1266	3	soft	soft	JJ
hvd.rsl868	1266	4	;	;	:
hvd.rsl868	1266	5	pass	pass	VB
hvd.rsl868	1266	6	the	the	DT
hvd.rsl868	1266	7	fruit	fruit	NN
hvd.rsl868	1266	8	through	through	IN
hvd.rsl868	1266	9	a	a	DT
hvd.rsl868	1266	10	fine	fine	JJ
hvd.rsl868	1266	11	sieve	sieve	NN
hvd.rsl868	1266	12	,	,	,
hvd.rsl868	1266	13	after	after	IN
hvd.rsl868	1266	14	stoning	stone	VBG
hvd.rsl868	1266	15	it	-PRON-	PRP
hvd.rsl868	1266	16	.	.	.
hvd.rsl868	1267	1	Mix	mix	VB
hvd.rsl868	1267	2	with	with	IN
hvd.rsl868	1267	3	it	-PRON-	PRP
hvd.rsl868	1267	4	some	some	DT
hvd.rsl868	1267	5	pearl	pearl	NN
hvd.rsl868	1267	6	sago	sago	NN
hvd.rsl868	1267	7	that	that	WDT
hvd.rsl868	1267	8	has	have	VBZ
hvd.rsl868	1267	9	been	be	VBN
hvd.rsl868	1267	10	well	well	RB
hvd.rsl868	1267	11	boiled	boil	VBN
hvd.rsl868	1267	12	.	.	.
hvd.rsl868	1268	1	There	there	EX
hvd.rsl868	1268	2	should	should	MD
hvd.rsl868	1268	3	be	be	VB
hvd.rsl868	1268	4	equal	equal	JJ
hvd.rsl868	1268	5	quantities	quantity	NNS
hvd.rsl868	1268	6	of	of	IN
hvd.rsl868	1268	7	fruit	fruit	NN
hvd.rsl868	1268	8	pulp	pulp	NN
hvd.rsl868	1268	9	and	and	CC
hvd.rsl868	1268	10	sago	sago	NN
hvd.rsl868	1268	11	.	.	.
hvd.rsl868	1269	1	Heat	heat	VB
hvd.rsl868	1269	2	up	up	RP
hvd.rsl868	1269	3	,	,	,
hvd.rsl868	1269	4	but	but	CC
hvd.rsl868	1269	5	do	do	VBP
hvd.rsl868	1269	6	not	not	RB
hvd.rsl868	1269	7	boil	boil	VB
hvd.rsl868	1269	8	;	;	:
hvd.rsl868	1269	9	if	if	IN
hvd.rsl868	1269	10	too	too	RB
hvd.rsl868	1269	11	stiff	stiff	JJ
hvd.rsl868	1269	12	thin	thin	RB
hvd.rsl868	1269	13	with	with	IN
hvd.rsl868	1269	14	a	a	DT
hvd.rsl868	1269	15	little	little	JJ
hvd.rsl868	1269	16	milk	milk	NN
hvd.rsl868	1269	17	or	or	CC
hvd.rsl868	1269	18	water	water	NN
hvd.rsl868	1269	19	,	,	,
hvd.rsl868	1269	20	season	season	NN
hvd.rsl868	1269	21	with	with	IN
hvd.rsl868	1269	22	lemon	lemon	NN
hvd.rsl868	1269	23	juice	juice	NN
hvd.rsl868	1269	24	;	;	:
hvd.rsl868	1269	25	it	-PRON-	PRP
hvd.rsl868	1269	26	will	will	MD
hvd.rsl868	1269	27	be	be	VB
hvd.rsl868	1269	28	sweet	sweet	JJ
hvd.rsl868	1269	29	enough	enough	RB
hvd.rsl868	1269	30	for	for	IN
hvd.rsl868	1269	31	ordinary	ordinary	JJ
hvd.rsl868	1269	32	palates	palate	NNS
hvd.rsl868	1269	33	.	.	.
hvd.rsl868	1270	1	Pour	pour	VB
hvd.rsl868	1270	2	into	into	IN
hvd.rsl868	1270	3	a	a	DT
hvd.rsl868	1270	4	jelly	jelly	NN
hvd.rsl868	1270	5	mold	mold	NN
hvd.rsl868	1270	6	and	and	CC
hvd.rsl868	1270	7	when	when	WRB
hvd.rsl868	1270	8	cold	cold	JJ
hvd.rsl868	1270	9	turn	turn	NN
hvd.rsl868	1270	10	on	on	IN
hvd.rsl868	1270	11	a	a	DT
hvd.rsl868	1270	12	glass	glass	NN
hvd.rsl868	1270	13	dish	dish	NN
hvd.rsl868	1270	14	.	.	.
hvd.rsl868	1271	1	Serve	serve	VB
hvd.rsl868	1271	2	with	with	IN
hvd.rsl868	1271	3	whipped	whip	VBN
hvd.rsl868	1271	4	cream	cream	NN
hvd.rsl868	1271	5	or	or	CC
hvd.rsl868	1271	6	boiled	boil	VBN
hvd.rsl868	1271	7	custard	custard	NN
hvd.rsl868	1271	8	.	.	.
hvd.rsl868	1272	1	Pumpkin	pumpkin	NN
hvd.rsl868	1272	2	Custard.—One	custard.—one	CD
hvd.rsl868	1272	3	quart	quart	NNS
hvd.rsl868	1272	4	of	of	IN
hvd.rsl868	1272	5	hot	hot	JJ
hvd.rsl868	1272	6	milk	milk	NN
hvd.rsl868	1272	7	,	,	,
hvd.rsl868	1272	8	a	a	DT
hvd.rsl868	1272	9	large	large	JJ
hvd.rsl868	1272	10	cup	cup	NN
hvd.rsl868	1272	11	of	of	IN
hvd.rsl868	1272	12	strained	strained	JJ
hvd.rsl868	1272	13	squash	squash	NN
hvd.rsl868	1272	14	or	or	CC
hvd.rsl868	1272	15	pumpkin	pumpkin	NN
hvd.rsl868	1272	16	,	,	,
hvd.rsl868	1272	17	a	a	DT
hvd.rsl868	1272	18	teaspoonful	teaspoonful	NN
hvd.rsl868	1272	19	of	of	IN
hvd.rsl868	1272	20	butter	butter	NN
hvd.rsl868	1272	21	and	and	CC
hvd.rsl868	1272	22	one	one	CD
hvd.rsl868	1272	23	of	of	IN
hvd.rsl868	1272	24	salt	salt	NN
hvd.rsl868	1272	25	,	,	,
hvd.rsl868	1272	26	a	a	DT
hvd.rsl868	1272	27	cupful	cupful	NN
hvd.rsl868	1272	28	of	of	IN
hvd.rsl868	1272	29	sugar	sugar	NN
hvd.rsl868	1272	30	in	in	IN
hvd.rsl868	1272	31	which	which	WDT
hvd.rsl868	1272	32	half	half	PDT
hvd.rsl868	1272	33	a	a	DT
hvd.rsl868	1272	34	teaspoonful	teaspoonful	NN
hvd.rsl868	1272	35	of	of	IN
hvd.rsl868	1272	36	cinnamon	cinnamon	NN
hvd.rsl868	1272	37	and	and	CC
hvd.rsl868	1272	38	a	a	DT
hvd.rsl868	1272	39	pinch	pinch	NN
hvd.rsl868	1272	40	of	of	IN
hvd.rsl868	1272	41	ginger	ginger	NN
hvd.rsl868	1272	42	have	have	VBP
hvd.rsl868	1272	43	been	be	VBN
hvd.rsl868	1272	44	mixed	mix	VBN
hvd.rsl868	1272	45	,	,	,
hvd.rsl868	1272	46	and	and	CC
hvd.rsl868	1272	47	three	three	CD
hvd.rsl868	1272	48	eggs	egg	NNS
hvd.rsl868	1272	49	beaten	beat	VBD
hvd.rsl868	1272	50	light	light	JJ
hvd.rsl868	1272	51	.	.	.
hvd.rsl868	1273	1	Mix	mix	VB
hvd.rsl868	1273	2	pumpkin	pumpkin	NN
hvd.rsl868	1273	3	and	and	CC
hvd.rsl868	1273	4	milk	milk	NN
hvd.rsl868	1273	5	,	,	,
hvd.rsl868	1273	6	add	add	VBP
hvd.rsl868	1273	7	other	other	JJ
hvd.rsl868	1273	8	ingredients	ingredient	NNS
hvd.rsl868	1273	9	,	,	,
hvd.rsl868	1273	10	the	the	DT
hvd.rsl868	1273	11	eggs	egg	NNS
hvd.rsl868	1273	12	last	last	JJ
hvd.rsl868	1273	13	,	,	,
hvd.rsl868	1273	14	pour	pour	VBP
hvd.rsl868	1273	15	into	into	IN
hvd.rsl868	1273	16	custard	custard	NN
hvd.rsl868	1273	17	cups	cup	NNS
hvd.rsl868	1273	18	which	which	WDT
hvd.rsl868	1273	19	must	must	MD
hvd.rsl868	1273	20	be	be	VB
hvd.rsl868	1273	21	set	set	VBN
hvd.rsl868	1273	22	in	in	IN
hvd.rsl868	1273	23	a	a	DT
hvd.rsl868	1273	24	pan	pan	NN
hvd.rsl868	1273	25	of	of	IN
hvd.rsl868	1273	26	hot	hot	JJ
hvd.rsl868	1273	27	water	water	NN
hvd.rsl868	1273	28	.	.	.
hvd.rsl868	1274	1	Bake	bake	VB
hvd.rsl868	1274	2	until	until	IN
hvd.rsl868	1274	3	firm	firm	NN
hvd.rsl868	1274	4	,	,	,
hvd.rsl868	1274	5	about	about	RB
hvd.rsl868	1274	6	half	half	PDT
hvd.rsl868	1274	7	an	an	DT
hvd.rsl868	1274	8	hour	hour	NN
hvd.rsl868	1274	9	,	,	,
hvd.rsl868	1274	10	testing	test	VBG
hvd.rsl868	1274	11	with	with	IN
hvd.rsl868	1274	12	a	a	DT
hvd.rsl868	1274	13	knife	knife	NN
hvd.rsl868	1274	14	blade	blade	NN
hvd.rsl868	1274	15	.	.	.
hvd.rsl868	1275	1	If	if	IN
hvd.rsl868	1275	2	it	-PRON-	PRP
hvd.rsl868	1275	3	comes	come	VBZ
hvd.rsl868	1275	4	out	out	RP
hvd.rsl868	1275	5	clean	clean	JJ
hvd.rsl868	1275	6	they	-PRON-	PRP
hvd.rsl868	1275	7	are	be	VBP
hvd.rsl868	1275	8	done	do	VBN
hvd.rsl868	1275	9	.	.	.
hvd.rsl868	1276	1	Serve	serve	VB
hvd.rsl868	1276	2	ice	ice	NN
hvd.rsl868	1276	3	-	-	HYPH
hvd.rsl868	1276	4	cold	cold	JJ
hvd.rsl868	1276	5	.	.	.
hvd.rsl868	1277	1	Queen	Queen	NNP
hvd.rsl868	1277	2	's	's	POS
hvd.rsl868	1277	3	Pudding.—Take	pudding.—take	NN
hvd.rsl868	1277	4	about	about	IN
hvd.rsl868	1277	5	a	a	DT
hvd.rsl868	1277	6	quart	quart	NN
hvd.rsl868	1277	7	of	of	IN
hvd.rsl868	1277	8	good	good	JJ
hvd.rsl868	1277	9	,	,	,
hvd.rsl868	1277	10	rich	rich	JJ
hvd.rsl868	1277	11	,	,	,
hvd.rsl868	1277	12	sweet	sweet	JJ
hvd.rsl868	1277	13	milk	milk	NN
hvd.rsl868	1277	14	,	,	,
hvd.rsl868	1277	15	and	and	CC
hvd.rsl868	1277	16	half	half	PDT
hvd.rsl868	1277	17	a	a	DT
hvd.rsl868	1277	18	pint	pint	NN
hvd.rsl868	1277	19	of	of	IN
hvd.rsl868	1277	20	bread	bread	NN
hvd.rsl868	1277	21	crumbs	crumb	NNS
hvd.rsl868	1277	22	,	,	,
hvd.rsl868	1277	23	minus	minus	CC
hvd.rsl868	1277	24	the	the	DT
hvd.rsl868	1277	25	crust	crust	NN
hvd.rsl868	1277	26	.	.	.
hvd.rsl868	1278	1	Milk	milk	NN
hvd.rsl868	1278	2	and	and	CC
hvd.rsl868	1278	3	bread	bread	NN
hvd.rsl868	1278	4	are	be	VBP
hvd.rsl868	1278	5	scalded	scald	VBN
hvd.rsl868	1278	6	together	together	RB
hvd.rsl868	1278	7	,	,	,
hvd.rsl868	1278	8	and	and	CC
hvd.rsl868	1278	9	cooled	cool	VBN
hvd.rsl868	1278	10	enough	enough	RB
hvd.rsl868	1278	11	to	to	TO
hvd.rsl868	1278	12	work	work	VB
hvd.rsl868	1278	13	through	through	IN
hvd.rsl868	1278	14	the	the	DT
hvd.rsl868	1278	15	colander	colander	NN
hvd.rsl868	1278	16	.	.	.
hvd.rsl868	1279	1	In	in	IN
hvd.rsl868	1279	2	this	this	DT
hvd.rsl868	1279	3	way	way	NN
hvd.rsl868	1279	4	the	the	DT
hvd.rsl868	1279	5	bread	bread	NN
hvd.rsl868	1279	6	is	be	VBZ
hvd.rsl868	1279	7	worked	work	VBN
hvd.rsl868	1279	8	smooth	smooth	JJ
hvd.rsl868	1279	9	,	,	,
hvd.rsl868	1279	10	and	and	CC
hvd.rsl868	1279	11	is	be	VBZ
hvd.rsl868	1279	12	thoroughly	thoroughly	RB
hvd.rsl868	1279	13	mixed	mix	VBN
hvd.rsl868	1279	14	with	with	IN
hvd.rsl868	1279	15	the	the	DT
hvd.rsl868	1279	16	milk	milk	NN
hvd.rsl868	1279	17	.	.	.
hvd.rsl868	1280	1	To	to	IN
hvd.rsl868	1280	2	this	this	DT
hvd.rsl868	1280	3	mixture	mixture	NN
hvd.rsl868	1280	4	are	be	VBP
hvd.rsl868	1280	5	added	add	VBN
hvd.rsl868	1280	6	the	the	DT
hvd.rsl868	1280	7	yolks	yolk	NNS
hvd.rsl868	1280	8	of	of	IN
hvd.rsl868	1280	9	four	four	CD
hvd.rsl868	1280	10	eggs	egg	NNS
hvd.rsl868	1280	11	and	and	CC
hvd.rsl868	1280	12	the	the	DT
hvd.rsl868	1280	13	whites	white	NNS
hvd.rsl868	1280	14	of	of	IN
hvd.rsl868	1280	15	two	two	CD
hvd.rsl868	1280	16	,	,	,
hvd.rsl868	1280	17	about	about	RB
hvd.rsl868	1280	18	two	two	CD
hvd.rsl868	1280	19	-	-	HYPH
hvd.rsl868	1280	20	thirds	third	NNS
hvd.rsl868	1280	21	of	of	IN
hvd.rsl868	1280	22	a	a	DT
hvd.rsl868	1280	23	cup	cup	NN
hvd.rsl868	1280	24	of	of	IN
hvd.rsl868	1280	25	sugar	sugar	NN
hvd.rsl868	1280	26	,	,	,
hvd.rsl868	1280	27	and	and	CC
hvd.rsl868	1280	28	one	one	CD
hvd.rsl868	1280	29	spoonful	spoonful	NN
hvd.rsl868	1280	30	of	of	IN
hvd.rsl868	1280	31	butter	butter	NN
hvd.rsl868	1280	32	.	.	.
hvd.rsl868	1281	1	Beat	beat	VB
hvd.rsl868	1281	2	the	the	DT
hvd.rsl868	1281	3	ingredients	ingredient	NNS
hvd.rsl868	1281	4	together	together	RB
hvd.rsl868	1281	5	very	very	RB
hvd.rsl868	1281	6	thoroughly	thoroughly	RB
hvd.rsl868	1281	7	,	,	,
hvd.rsl868	1281	8	for	for	IN
hvd.rsl868	1281	9	the	the	DT
hvd.rsl868	1281	10	success	success	NN
hvd.rsl868	1281	11	of	of	IN
hvd.rsl868	1281	12	the	the	DT
hvd.rsl868	1281	13	pudding	pudding	NN
hvd.rsl868	1281	14	depends	depend	VBZ
hvd.rsl868	1281	15	much	much	RB
hvd.rsl868	1281	16	on	on	IN
hvd.rsl868	1281	17	the	the	DT
hvd.rsl868	1281	18	beating	beating	NN
hvd.rsl868	1281	19	.	.	.
hvd.rsl868	1282	1	Flavor	flavor	NN
hvd.rsl868	1282	2	with	with	IN
hvd.rsl868	1282	3	nutmeg	nutmeg	NN
hvd.rsl868	1282	4	.	.	.
hvd.rsl868	1283	1	Bake	bake	VB
hvd.rsl868	1283	2	it	-PRON-	PRP
hvd.rsl868	1283	3	in	in	IN
hvd.rsl868	1283	4	a	a	DT
hvd.rsl868	1283	5	very	very	RB
hvd.rsl868	1283	6	moderately	moderately	RB
hvd.rsl868	1283	7	hot	hot	JJ
hvd.rsl868	1283	8	oven	oven	NN
hvd.rsl868	1283	9	,	,	,
hvd.rsl868	1283	10	like	like	IN
hvd.rsl868	1283	11	a	a	DT
hvd.rsl868	1283	12	custard	custard	NN
hvd.rsl868	1283	13	pie	pie	NN
hvd.rsl868	1283	14	,	,	,
hvd.rsl868	1283	15	which	which	WDT
hvd.rsl868	1283	16	should	should	MD
hvd.rsl868	1283	17	never	never	RB
hvd.rsl868	1283	18	come	come	VB
hvd.rsl868	1283	19	to	to	IN
hvd.rsl868	1283	20	a	a	DT
hvd.rsl868	1283	21	boil	boil	NN
hvd.rsl868	1283	22	.	.	.
hvd.rsl868	1284	1	When	when	WRB
hvd.rsl868	1284	2	baked	bake	VBN
hvd.rsl868	1284	3	,	,	,
hvd.rsl868	1284	4	beat	beat	VBD
hvd.rsl868	1284	5	the	the	DT
hvd.rsl868	1284	6	whites	white	NNS
hvd.rsl868	1284	7	of	of	IN
hvd.rsl868	1284	8	two	two	CD
hvd.rsl868	1284	9	eggs	egg	NNS
hvd.rsl868	1284	10	to	to	IN
hvd.rsl868	1284	11	a	a	DT
hvd.rsl868	1284	12	stiff	stiff	JJ
hvd.rsl868	1284	13	froth	froth	NN
hvd.rsl868	1284	14	and	and	CC
hvd.rsl868	1284	15	add	add	VB
hvd.rsl868	1284	16	three	three	CD
hvd.rsl868	1284	17	or	or	CC
hvd.rsl868	1284	18	four	four	CD
hvd.rsl868	1284	19	spoonfuls	spoonful	NNS
hvd.rsl868	1284	20	of	of	IN
hvd.rsl868	1284	21	granulated	granulated	JJ
hvd.rsl868	1284	22	sugar	sugar	NN
hvd.rsl868	1284	23	for	for	IN
hvd.rsl868	1284	24	the	the	DT
hvd.rsl868	1284	25	frosting	frosting	NN
hvd.rsl868	1284	26	.	.	.
hvd.rsl868	1285	1	Spread	spread	VB
hvd.rsl868	1285	2	a	a	DT
hvd.rsl868	1285	3	good	good	JJ
hvd.rsl868	1285	4	layer	layer	NN
hvd.rsl868	1285	5	of	of	IN
hvd.rsl868	1285	6	jelly	jelly	NN
hvd.rsl868	1285	7	upon	upon	IN
hvd.rsl868	1285	8	the	the	DT
hvd.rsl868	1285	9	pudding	pudding	NN
hvd.rsl868	1285	10	,	,	,
hvd.rsl868	1285	11	and	and	CC
hvd.rsl868	1285	12	over	over	IN
hvd.rsl868	1285	13	this	this	DT
hvd.rsl868	1285	14	spread	spread	NN
hvd.rsl868	1285	15	the	the	DT
hvd.rsl868	1285	16	frosting	frosting	NN
hvd.rsl868	1285	17	,	,	,
hvd.rsl868	1285	18	and	and	CC
hvd.rsl868	1285	19	set	set	VBN
hvd.rsl868	1285	20	in	in	IN
hvd.rsl868	1285	21	the	the	DT
hvd.rsl868	1285	22	oven	oven	NN
hvd.rsl868	1285	23	till	till	IN
hvd.rsl868	1285	24	it	-PRON-	PRP
hvd.rsl868	1285	25	browns	brown	VBZ
hvd.rsl868	1285	26	,	,	,
hvd.rsl868	1285	27	which	which	WDT
hvd.rsl868	1285	28	takes	take	VBZ
hvd.rsl868	1285	29	but	but	CC
hvd.rsl868	1285	30	a	a	DT
hvd.rsl868	1285	31	very	very	RB
hvd.rsl868	1285	32	few	few	JJ
hvd.rsl868	1285	33	minutes	minute	NNS
hvd.rsl868	1285	34	if	if	IN
hvd.rsl868	1285	35	the	the	DT
hvd.rsl868	1285	36	oven	oven	NN
hvd.rsl868	1285	37	is	be	VBZ
hvd.rsl868	1285	38	hot	hot	JJ
hvd.rsl868	1285	39	.	.	.
hvd.rsl868	1286	1	To	to	TO
hvd.rsl868	1286	2	be	be	VB
hvd.rsl868	1286	3	eaten	eat	VBN
hvd.rsl868	1286	4	with	with	IN
hvd.rsl868	1286	5	cream	cream	NN
hvd.rsl868	1286	6	and	and	CC
hvd.rsl868	1286	7	sugar	sugar	NN
hvd.rsl868	1286	8	.	.	.
hvd.rsl868	1287	1	66	66	CD
hvd.rsl868	1287	2	THE	the	DT
hvd.rsl868	1287	3	RURAL	rural	JJ
hvd.rsl868	1287	4	COOK	COOK	NNP
hvd.rsl868	1287	5	BOOK	book	NN
hvd.rsl868	1287	6	.	.	.
hvd.rsl868	1288	1	Raisin	Raisin	NNP
hvd.rsl868	1288	2	Steamed	Steamed	NNP
hvd.rsl868	1288	3	Pudding.—Blend	Pudding.—Blend	NNP
hvd.rsl868	1288	4	a	a	DT
hvd.rsl868	1288	5	piece	piece	NN
hvd.rsl868	1288	6	of	of	IN
hvd.rsl868	1288	7	butter	butter	NN
hvd.rsl868	1288	8	the	the	DT
hvd.rsl868	1288	9	size	size	NN
hvd.rsl868	1288	10	of	of	IN
hvd.rsl868	1288	11	an	an	DT
hvd.rsl868	1288	12	egg	egg	NN
hvd.rsl868	1288	13	with	with	IN
hvd.rsl868	1288	14	one	one	CD
hvd.rsl868	1288	15	cupful	cupful	NN
hvd.rsl868	1288	16	of	of	IN
hvd.rsl868	1288	17	sugar	sugar	NN
hvd.rsl868	1288	18	,	,	,
hvd.rsl868	1288	19	to	to	IN
hvd.rsl868	1288	20	this	this	DT
hvd.rsl868	1288	21	add	add	VB
hvd.rsl868	1288	22	one	one	CD
hvd.rsl868	1288	23	beaten	beat	VBN
hvd.rsl868	1288	24	egg	egg	NN
hvd.rsl868	1288	25	,	,	,
hvd.rsl868	1288	26	half	half	PDT
hvd.rsl868	1288	27	a	a	DT
hvd.rsl868	1288	28	cupful	cupful	NN
hvd.rsl868	1288	29	of	of	IN
hvd.rsl868	1288	30	milk	milk	NN
hvd.rsl868	1288	31	,	,	,
hvd.rsl868	1288	32	two	two	CD
hvd.rsl868	1288	33	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1288	34	of	of	IN
hvd.rsl868	1288	35	baking	baking	NN
hvd.rsl868	1288	36	powder	powder	NN
hvd.rsl868	1288	37	,	,	,
hvd.rsl868	1288	38	sifted	sift	VBN
hvd.rsl868	1288	39	with	with	IN
hvd.rsl868	1288	40	two	two	CD
hvd.rsl868	1288	41	cupfuls	cupful	NNS
hvd.rsl868	1288	42	of	of	IN
hvd.rsl868	1288	43	flour	flour	NN
hvd.rsl868	1288	44	,	,	,
hvd.rsl868	1288	45	and	and	CC
hvd.rsl868	1288	46	one	one	CD
hvd.rsl868	1288	47	cupful	cupful	NN
hvd.rsl868	1288	48	of	of	IN
hvd.rsl868	1288	49	seeded	seeded	JJ
hvd.rsl868	1288	50	raisins	raisin	NNS
hvd.rsl868	1288	51	dredged	dredge	VBN
hvd.rsl868	1288	52	in	in	IN
hvd.rsl868	1288	53	flour	flour	NN
hvd.rsl868	1288	54	.	.	.
hvd.rsl868	1289	1	Fill	fill	NN
hvd.rsl868	1289	2	cups	cup	NNS
hvd.rsl868	1289	3	par-	par-	VBP
hvd.rsl868	1289	4	tially	tially	RB
hvd.rsl868	1289	5	full	full	JJ
hvd.rsl868	1289	6	with	with	IN
hvd.rsl868	1289	7	the	the	DT
hvd.rsl868	1289	8	batter	batter	NN
hvd.rsl868	1289	9	and	and	CC
hvd.rsl868	1289	10	steam	steam	VB
hvd.rsl868	1289	11	three	three	CD
hvd.rsl868	1289	12	-	-	HYPH
hvd.rsl868	1289	13	quarters	quarter	NNS
hvd.rsl868	1289	14	of	of	IN
hvd.rsl868	1289	15	an	an	DT
hvd.rsl868	1289	16	hour	hour	NN
hvd.rsl868	1289	17	.	.	.
hvd.rsl868	1290	1	Serve	serve	VB
hvd.rsl868	1290	2	either	either	CC
hvd.rsl868	1290	3	with	with	IN
hvd.rsl868	1290	4	boiled	boil	VBN
hvd.rsl868	1290	5	sauce	sauce	NN
hvd.rsl868	1290	6	or	or	CC
hvd.rsl868	1290	7	sweetened	sweeten	VBN
hvd.rsl868	1290	8	cream	cream	NN
hvd.rsl868	1290	9	.	.	.
hvd.rsl868	1291	1	Baked	Baked	NNP
hvd.rsl868	1291	2	Raspberry	Raspberry	NNP
hvd.rsl868	1291	3	Pudding.—Line	Pudding.—Line	NNP
hvd.rsl868	1291	4	a	a	DT
hvd.rsl868	1291	5	small	small	JJ
hvd.rsl868	1291	6	pudding	pudding	NN
hvd.rsl868	1291	7	dish	dish	NN
hvd.rsl868	1291	8	with	with	IN
hvd.rsl868	1291	9	rich	rich	JJ
hvd.rsl868	1291	10	puff	puff	NN
hvd.rsl868	1291	11	paste	paste	NN
hvd.rsl868	1291	12	and	and	CC
hvd.rsl868	1291	13	prick	prick	VB
hvd.rsl868	1291	14	with	with	IN
hvd.rsl868	1291	15	a	a	DT
hvd.rsl868	1291	16	fork	fork	NN
hvd.rsl868	1291	17	.	.	.
hvd.rsl868	1292	1	Bake	bake	VB
hvd.rsl868	1292	2	a	a	DT
hvd.rsl868	1292	3	light	light	JJ
hvd.rsl868	1292	4	brown	brown	NN
hvd.rsl868	1292	5	and	and	CC
hvd.rsl868	1292	6	set	set	VBD
hvd.rsl868	1292	7	it	-PRON-	PRP
hvd.rsl868	1292	8	aside	aside	RB
hvd.rsl868	1292	9	until	until	IN
hvd.rsl868	1292	10	cold	cold	JJ
hvd.rsl868	1292	11	.	.	.
hvd.rsl868	1293	1	Beat	Beat	VBD
hvd.rsl868	1293	2	very	very	RB
hvd.rsl868	1293	3	light	light	VB
hvd.rsl868	1293	4	the	the	DT
hvd.rsl868	1293	5	whites	white	NNS
hvd.rsl868	1293	6	of	of	IN
hvd.rsl868	1293	7	four	four	CD
hvd.rsl868	1293	8	eggs	egg	NNS
hvd.rsl868	1293	9	,	,	,
hvd.rsl868	1293	10	add	add	VB
hvd.rsl868	1293	11	slowly	slowly	RB
hvd.rsl868	1293	12	one	one	CD
hvd.rsl868	1293	13	cup	cup	NN
hvd.rsl868	1293	14	of	of	IN
hvd.rsl868	1293	15	sugar	sugar	NN
hvd.rsl868	1293	16	,	,	,
hvd.rsl868	1293	17	and	and	CC
hvd.rsl868	1293	18	lastly	lastly	RB
hvd.rsl868	1293	19	stir	stir	VB
hvd.rsl868	1293	20	in	in	IN
hvd.rsl868	1293	21	a	a	DT
hvd.rsl868	1293	22	quart	quart	NN
hvd.rsl868	1293	23	of	of	IN
hvd.rsl868	1293	24	red	red	JJ
hvd.rsl868	1293	25	raspberries	raspberry	NNS
hvd.rsl868	1293	26	.	.	.
hvd.rsl868	1294	1	Heap	Heap	NNP
hvd.rsl868	1294	2	this	this	DT
hvd.rsl868	1294	3	lightly	lightly	RB
hvd.rsl868	1294	4	into	into	IN
hvd.rsl868	1294	5	the	the	DT
hvd.rsl868	1294	6	cooked	cook	VBN
hvd.rsl868	1294	7	shell	shell	NN
hvd.rsl868	1294	8	in	in	IN
hvd.rsl868	1294	9	the	the	DT
hvd.rsl868	1294	10	pudding	pudding	NN
hvd.rsl868	1294	11	dish	dish	NN
hvd.rsl868	1294	12	,	,	,
hvd.rsl868	1294	13	return	return	VB
hvd.rsl868	1294	14	to	to	IN
hvd.rsl868	1294	15	the	the	DT
hvd.rsl868	1294	16	oven	oven	NN
hvd.rsl868	1294	17	and	and	CC
hvd.rsl868	1294	18	bake	bake	VB
hvd.rsl868	1294	19	15	15	CD
hvd.rsl868	1294	20	to	to	TO
hvd.rsl868	1294	21	20	20	CD
hvd.rsl868	1294	22	minutes	minute	NNS
hvd.rsl868	1294	23	.	.	.
hvd.rsl868	1295	1	Have	have	VBP
hvd.rsl868	1295	2	the	the	DT
hvd.rsl868	1295	3	oven	oven	NN
hvd.rsl868	1295	4	just	just	RB
hvd.rsl868	1295	5	moderately	moderately	RB
hvd.rsl868	1295	6	hot	hot	JJ
hvd.rsl868	1295	7	.	.	.
hvd.rsl868	1296	1	Boiled	boil	VBN
hvd.rsl868	1296	2	Raspberry	Raspberry	NNP
hvd.rsl868	1296	3	Pudding.—Open	Pudding.—Open	NNP
hvd.rsl868	1296	4	a	a	DT
hvd.rsl868	1296	5	can	can	NN
hvd.rsl868	1296	6	of	of	IN
hvd.rsl868	1296	7	canned	can	VBN
hvd.rsl868	1296	8	or	or	CC
hvd.rsl868	1296	9	preserved	preserve	VBN
hvd.rsl868	1296	10	rasp-	rasp-	JJ
hvd.rsl868	1296	11	berries	berry	NNS
hvd.rsl868	1296	12	and	and	CC
hvd.rsl868	1296	13	drain	drain	VB
hvd.rsl868	1296	14	off	off	IN
hvd.rsl868	1296	15	the	the	DT
hvd.rsl868	1296	16	liquor	liquor	NN
hvd.rsl868	1296	17	,	,	,
hvd.rsl868	1296	18	saving	save	VBG
hvd.rsl868	1296	19	it	-PRON-	PRP
hvd.rsl868	1296	20	for	for	IN
hvd.rsl868	1296	21	sauce	sauce	NN
hvd.rsl868	1296	22	for	for	IN
hvd.rsl868	1296	23	the	the	DT
hvd.rsl868	1296	24	pudding	pudding	NN
hvd.rsl868	1296	25	.	.	.
hvd.rsl868	1297	1	Make	make	VB
hvd.rsl868	1297	2	a	a	DT
hvd.rsl868	1297	3	rich	rich	JJ
hvd.rsl868	1297	4	biscuit	biscuit	NN
hvd.rsl868	1297	5	dough	dough	NN
hvd.rsl868	1297	6	;	;	:
hvd.rsl868	1297	7	roll	roll	VB
hvd.rsl868	1297	8	this	this	DT
hvd.rsl868	1297	9	into	into	IN
hvd.rsl868	1297	10	a	a	DT
hvd.rsl868	1297	11	sheet	sheet	NN
hvd.rsl868	1297	12	a	a	DT
hvd.rsl868	1297	13	half	half	JJ
hvd.rsl868	1297	14	inch	inch	NN
hvd.rsl868	1297	15	thick	thick	JJ
hvd.rsl868	1297	16	,	,	,
hvd.rsl868	1297	17	spread	spread	VBD
hvd.rsl868	1297	18	thickly	thickly	RB
hvd.rsl868	1297	19	with	with	IN
hvd.rsl868	1297	20	the	the	DT
hvd.rsl868	1297	21	berries	berry	NNS
hvd.rsl868	1297	22	,	,	,
hvd.rsl868	1297	23	sprinkle	sprinkle	VB
hvd.rsl868	1297	24	bits	bit	NNS
hvd.rsl868	1297	25	of	of	IN
hvd.rsl868	1297	26	butter	butter	NN
hvd.rsl868	1297	27	over	over	IN
hvd.rsl868	1297	28	these	these	DT
hvd.rsl868	1297	29	and	and	CC
hvd.rsl868	1297	30	roll	roll	VB
hvd.rsl868	1297	31	up	up	RP
hvd.rsl868	1297	32	the	the	DT
hvd.rsl868	1297	33	sheet	sheet	NN
hvd.rsl868	1297	34	of	of	IN
hvd.rsl868	1297	35	dough	dough	NN
hvd.rsl868	1297	36	as	as	IN
hvd.rsl868	1297	37	you	-PRON-	PRP
hvd.rsl868	1297	38	would	would	MD
hvd.rsl868	1297	39	a	a	DT
hvd.rsl868	1297	40	sheet	sheet	NN
hvd.rsl868	1297	41	of	of	IN
hvd.rsl868	1297	42	music	music	NN
hvd.rsl868	1297	43	.	.	.
hvd.rsl868	1298	1	Put	put	VB
hvd.rsl868	1298	2	into	into	IN
hvd.rsl868	1298	3	a	a	DT
hvd.rsl868	1298	4	floured	floured	JJ
hvd.rsl868	1298	5	cloth	cloth	NN
hvd.rsl868	1298	6	and	and	CC
hvd.rsl868	1298	7	boil	boil	VB
hvd.rsl868	1298	8	for	for	IN
hvd.rsl868	1298	9	three	three	CD
hvd.rsl868	1298	10	hours	hour	NNS
hvd.rsl868	1298	11	.	.	.
hvd.rsl868	1299	1	Add	add	VB
hvd.rsl868	1299	2	to	to	IN
hvd.rsl868	1299	3	the	the	DT
hvd.rsl868	1299	4	raspberry	raspberry	NN
hvd.rsl868	1299	5	liquor	liquor	NN
hvd.rsl868	1299	6	a	a	DT
hvd.rsl868	1299	7	little	little	JJ
hvd.rsl868	1299	8	sugar	sugar	NN
hvd.rsl868	1299	9	and	and	CC
hvd.rsl868	1299	10	boil	boil	VB
hvd.rsl868	1299	11	up	up	RP
hvd.rsl868	1299	12	once	once	RB
hvd.rsl868	1299	13	.	.	.
hvd.rsl868	1300	1	Take	take	VB
hvd.rsl868	1300	2	the	the	DT
hvd.rsl868	1300	3	pudding	pudding	NN
hvd.rsl868	1300	4	from	from	IN
hvd.rsl868	1300	5	the	the	DT
hvd.rsl868	1300	6	cloth	cloth	NN
hvd.rsl868	1300	7	,	,	,
hvd.rsl868	1300	8	lay	lie	VBD
hvd.rsl868	1300	9	on	on	IN
hvd.rsl868	1300	10	a	a	DT
hvd.rsl868	1300	11	dish	dish	NN
hvd.rsl868	1300	12	and	and	CC
hvd.rsl868	1300	13	pour	pour	VB
hvd.rsl868	1300	14	the	the	DT
hvd.rsl868	1300	15	steaming	steaming	NN
hvd.rsl868	1300	16	sauce	sauce	NN
hvd.rsl868	1300	17	over	over	IN
hvd.rsl868	1300	18	it	-PRON-	PRP
hvd.rsl868	1300	19	.	.	.
hvd.rsl868	1301	1	Red	red	JJ
hvd.rsl868	1301	2	Pudding.—A	pudding.—a	JJ
hvd.rsl868	1301	3	pint	pint	NN
hvd.rsl868	1301	4	of	of	IN
hvd.rsl868	1301	5	ted	ted	NNP
hvd.rsl868	1301	6	currants	currants	NNPS
hvd.rsl868	1301	7	,	,	,
hvd.rsl868	1301	8	a	a	DT
hvd.rsl868	1301	9	pint	pint	NN
hvd.rsl868	1301	10	of	of	IN
hvd.rsl868	1301	11	raspberries	raspberry	NNS
hvd.rsl868	1301	12	,	,	,
hvd.rsl868	1301	13	and	and	CC
hvd.rsl868	1301	14	a	a	DT
hvd.rsl868	1301	15	pint	pint	NN
hvd.rsl868	1301	16	of	of	IN
hvd.rsl868	1301	17	cold	cold	JJ
hvd.rsl868	1301	18	water	water	NN
hvd.rsl868	1301	19	;	;	:
hvd.rsl868	1301	20	mix	mix	NN
hvd.rsl868	1301	21	,	,	,
hvd.rsl868	1301	22	and	and	CC
hvd.rsl868	1301	23	add	add	VB
hvd.rsl868	1301	24	sugar	sugar	NN
hvd.rsl868	1301	25	to	to	TO
hvd.rsl868	1301	26	taste	taste	VB
hvd.rsl868	1301	27	.	.	.
hvd.rsl868	1302	1	Thus	thus	RB
hvd.rsl868	1302	2	,	,	,
hvd.rsl868	1302	3	if	if	IN
hvd.rsl868	1302	4	a	a	DT
hvd.rsl868	1302	5	rather	rather	RB
hvd.rsl868	1302	6	sour	sour	JJ
hvd.rsl868	1302	7	pudding	pudding	NN
hvd.rsl868	1302	8	is	be	VBZ
hvd.rsl868	1302	9	desired	desire	VBN
hvd.rsl868	1302	10	,	,	,
hvd.rsl868	1302	11	two	two	CD
hvd.rsl868	1302	12	teacupfuls	teacupful	NNS
hvd.rsl868	1302	13	of	of	IN
hvd.rsl868	1302	14	sugar	sugar	NN
hvd.rsl868	1302	15	will	will	MD
hvd.rsl868	1302	16	be	be	VB
hvd.rsl868	1302	17	sufficient	sufficient	JJ
hvd.rsl868	1302	18	to	to	TO
hvd.rsl868	1302	19	sweeten	sweeten	VB
hvd.rsl868	1302	20	these	these	DT
hvd.rsl868	1302	21	ingredients	ingredient	NNS
hvd.rsl868	1302	22	,	,	,
hvd.rsl868	1302	23	but	but	CC
hvd.rsl868	1302	24	if	if	IN
hvd.rsl868	1302	25	,	,	,
hvd.rsl868	1302	26	on	on	IN
hvd.rsl868	1302	27	the	the	DT
hvd.rsl868	1302	28	other	other	JJ
hvd.rsl868	1302	29	hand	hand	NN
hvd.rsl868	1302	30	,	,	,
hvd.rsl868	1302	31	it	-PRON-	PRP
hvd.rsl868	1302	32	is	be	VBZ
hvd.rsl868	1302	33	a	a	DT
hvd.rsl868	1302	34	sweeter	sweet	JJR
hvd.rsl868	1302	35	pudding	pudding	NN
hvd.rsl868	1302	36	that	that	WDT
hvd.rsl868	1302	37	is	be	VBZ
hvd.rsl868	1302	38	required	require	VBN
hvd.rsl868	1302	39	,	,	,
hvd.rsl868	1302	40	the	the	DT
hvd.rsl868	1302	41	amount	amount	NN
hvd.rsl868	1302	42	of	of	IN
hvd.rsl868	1302	43	sugar	sugar	NN
hvd.rsl868	1302	44	must	must	MD
hvd.rsl868	1302	45	be	be	VB
hvd.rsl868	1302	46	increased	increase	VBN
hvd.rsl868	1302	47	correspondingly	correspondingly	RB
hvd.rsl868	1302	48	.	.	.
hvd.rsl868	1303	1	To	to	IN
hvd.rsl868	1303	2	this	this	DT
hvd.rsl868	1303	3	mixture	mixture	NN
hvd.rsl868	1303	4	add	add	VB
hvd.rsl868	1303	5	cinnamon	cinnamon	NN
hvd.rsl868	1303	6	—	—	:
hvd.rsl868	1303	7	two	two	CD
hvd.rsl868	1303	8	sticks	stick	NNS
hvd.rsl868	1303	9	,	,	,
hvd.rsl868	1303	10	each	each	DT
hvd.rsl868	1303	11	about	about	RB
hvd.rsl868	1303	12	three	three	CD
hvd.rsl868	1303	13	inches	inch	NNS
hvd.rsl868	1303	14	in	in	IN
hvd.rsl868	1303	15	length	length	NN
hvd.rsl868	1303	16	will	will	MD
hvd.rsl868	1303	17	be	be	VB
hvd.rsl868	1303	18	sufficient	sufficient	JJ
hvd.rsl868	1303	19	—	—	:
hvd.rsl868	1303	20	already	already	RB
hvd.rsl868	1303	21	broken	break	VBN
hvd.rsl868	1303	22	into	into	IN
hvd.rsl868	1303	23	bits	bit	NNS
hvd.rsl868	1303	24	,	,	,
hvd.rsl868	1303	25	and	and	CC
hvd.rsl868	1303	26	when	when	WRB
hvd.rsl868	1303	27	all	all	PDT
hvd.rsl868	1303	28	these	these	DT
hvd.rsl868	1303	29	ingre-	ingre-	JJ
hvd.rsl868	1303	30	dients	dient	NNS
hvd.rsl868	1303	31	have	have	VBP
hvd.rsl868	1303	32	boiled	boil	VBN
hvd.rsl868	1303	33	together	together	RB
hvd.rsl868	1303	34	for	for	IN
hvd.rsl868	1303	35	half	half	PDT
hvd.rsl868	1303	36	an	an	DT
hvd.rsl868	1303	37	hour	hour	NN
hvd.rsl868	1303	38	in	in	IN
hvd.rsl868	1303	39	a	a	DT
hvd.rsl868	1303	40	porcelain	porcelain	NN
hvd.rsl868	1303	41	-	-	HYPH
hvd.rsl868	1303	42	lined	line	VBN
hvd.rsl868	1303	43	stew-	stew-	NNP
hvd.rsl868	1303	44	pan	pan	NN
hvd.rsl868	1303	45	,	,	,
hvd.rsl868	1303	46	press	press	VB
hvd.rsl868	1303	47	the	the	DT
hvd.rsl868	1303	48	juice	juice	NN
hvd.rsl868	1303	49	through	through	IN
hvd.rsl868	1303	50	a	a	DT
hvd.rsl868	1303	51	sieve	sieve	NN
hvd.rsl868	1303	52	into	into	IN
hvd.rsl868	1303	53	another	another	DT
hvd.rsl868	1303	54	receptacle	receptacle	NN
hvd.rsl868	1303	55	,	,	,
hvd.rsl868	1303	56	and	and	CC
hvd.rsl868	1303	57	,	,	,
hvd.rsl868	1303	58	adding	add	VBG
hvd.rsl868	1303	59	a	a	DT
hvd.rsl868	1303	60	teacupful	teacupful	NN
hvd.rsl868	1303	61	of	of	IN
hvd.rsl868	1303	62	blanched	blanch	VBN
hvd.rsl868	1303	63	almonds	almond	NNS
hvd.rsl868	1303	64	and	and	CC
hvd.rsl868	1303	65	citron	citron	NN
hvd.rsl868	1303	66	that	that	WDT
hvd.rsl868	1303	67	have	have	VBP
hvd.rsl868	1303	68	been	be	VBN
hvd.rsl868	1303	69	chopped	chop	VBN
hvd.rsl868	1303	70	finely	finely	RB
hvd.rsl868	1303	71	together	together	RB
hvd.rsl868	1303	72	,	,	,
hvd.rsl868	1303	73	cook	cook	VB
hvd.rsl868	1303	74	again	again	RB
hvd.rsl868	1303	75	for	for	IN
hvd.rsl868	1303	76	another	another	DT
hvd.rsl868	1303	77	20	20	CD
hvd.rsl868	1303	78	minutes	minute	NNS
hvd.rsl868	1303	79	.	.	.
hvd.rsl868	1304	1	When	when	WRB
hvd.rsl868	1304	2	nearly	nearly	RB
hvd.rsl868	1304	3	done	do	VBN
hvd.rsl868	1304	4	,	,	,
hvd.rsl868	1304	5	thicken	thicken	VB
hvd.rsl868	1304	6	with	with	IN
hvd.rsl868	1304	7	cornstarch	cornstarch	NN
hvd.rsl868	1304	8	.	.	.
hvd.rsl868	1305	1	Set	Set	VBN
hvd.rsl868	1305	2	aside	aside	RB
hvd.rsl868	1305	3	in	in	IN
hvd.rsl868	1305	4	a	a	DT
hvd.rsl868	1305	5	wet	wet	JJ
hvd.rsl868	1305	6	mold	mold	NN
hvd.rsl868	1305	7	until	until	IN
hvd.rsl868	1305	8	it	-PRON-	PRP
hvd.rsl868	1305	9	has	have	VBZ
hvd.rsl868	1305	10	had	have	VBN
hvd.rsl868	1305	11	time	time	NN
hvd.rsl868	1305	12	to	to	IN
hvd.rsl868	1305	13	be-	be-	NNP
hvd.rsl868	1305	14	come	come	VB
hvd.rsl868	1305	15	hard	hard	RB
hvd.rsl868	1305	16	;	;	:
hvd.rsl868	1305	17	then	then	RB
hvd.rsl868	1305	18	serve	serve	VB
hvd.rsl868	1305	19	it	-PRON-	PRP
hvd.rsl868	1305	20	in	in	IN
hvd.rsl868	1305	21	slices	slice	NNS
hvd.rsl868	1305	22	covered	cover	VBN
hvd.rsl868	1305	23	thickly	thickly	RB
hvd.rsl868	1305	24	with	with	IN
hvd.rsl868	1305	25	rich	rich	JJ
hvd.rsl868	1305	26	cream	cream	NN
hvd.rsl868	1305	27	.	.	.
hvd.rsl868	1306	1	Rice	Rice	NNP
hvd.rsl868	1306	2	Pudding.—Have	Pudding.—Have	NNP
hvd.rsl868	1306	3	one	one	CD
hvd.rsl868	1306	4	pint	pint	NN
hvd.rsl868	1306	5	of	of	IN
hvd.rsl868	1306	6	rice	rice	NN
hvd.rsl868	1306	7	boiled	boil	VBN
hvd.rsl868	1306	8	done	do	VBN
hvd.rsl868	1306	9	and	and	CC
hvd.rsl868	1306	10	still	still	RB
hvd.rsl868	1306	11	hot	hot	JJ
hvd.rsl868	1306	12	.	.	.
hvd.rsl868	1307	1	Into	into	IN
hvd.rsl868	1307	2	this	this	DT
hvd.rsl868	1307	3	stir	stir	NN
hvd.rsl868	1307	4	one	one	CD
hvd.rsl868	1307	5	cup	cup	NN
hvd.rsl868	1307	6	of	of	IN
hvd.rsl868	1307	7	raisins	raisin	NNS
hvd.rsl868	1307	8	to	to	TO
hvd.rsl868	1307	9	swell	swell	VB
hvd.rsl868	1307	10	and	and	CC
hvd.rsl868	1307	11	begin	begin	VB
hvd.rsl868	1307	12	cooking	cook	VBG
hvd.rsl868	1307	13	in	in	IN
hvd.rsl868	1307	14	the	the	DT
hvd.rsl868	1307	15	hot	hot	JJ
hvd.rsl868	1307	16	mass	mass	NN
hvd.rsl868	1307	17	.	.	.
hvd.rsl868	1308	1	When	when	WRB
hvd.rsl868	1308	2	nearly	nearly	RB
hvd.rsl868	1308	3	cold	cold	JJ
hvd.rsl868	1308	4	beat	beat	VBD
hvd.rsl868	1308	5	together	together	RB
hvd.rsl868	1308	6	three	three	CD
hvd.rsl868	1308	7	eggs	egg	NNS
hvd.rsl868	1308	8	,	,	,
hvd.rsl868	1308	9	one	one	CD
hvd.rsl868	1308	10	quart	quart	NN
hvd.rsl868	1308	11	of	of	IN
hvd.rsl868	1308	12	milk	milk	NN
hvd.rsl868	1308	13	,	,	,
hvd.rsl868	1308	14	one	one	CD
hvd.rsl868	1308	15	cup	cup	NN
hvd.rsl868	1308	16	sugar	sugar	NN
hvd.rsl868	1308	17	and	and	CC
hvd.rsl868	1308	18	vanilla	vanilla	NN
hvd.rsl868	1308	19	to	to	TO
hvd.rsl868	1308	20	taste	taste	VB
hvd.rsl868	1308	21	.	.	.
hvd.rsl868	1309	1	Add	add	VB
hvd.rsl868	1309	2	the	the	DT
hvd.rsl868	1309	3	rice	rice	NN
hvd.rsl868	1309	4	and	and	CC
hvd.rsl868	1309	5	raisins	raisin	NNS
hvd.rsl868	1309	6	,	,	,
hvd.rsl868	1309	7	stirring	stir	VBG
hvd.rsl868	1309	8	till	till	IN
hvd.rsl868	1309	9	smooth	smooth	JJ
hvd.rsl868	1309	10	and	and	CC
hvd.rsl868	1309	11	free	free	JJ
hvd.rsl868	1309	12	from	from	IN
hvd.rsl868	1309	13	lumps	lump	NNS
hvd.rsl868	1309	14	.	.	.
hvd.rsl868	1310	1	This	this	DT
hvd.rsl868	1310	2	pudding	pudding	NN
hvd.rsl868	1310	3	will	will	MD
hvd.rsl868	1310	4	have	have	VB
hvd.rsl868	1310	5	a	a	DT
hvd.rsl868	1310	6	delicious	delicious	JJ
hvd.rsl868	1310	7	thick	thick	JJ
hvd.rsl868	1310	8	custard	custard	NN
hvd.rsl868	1310	9	on	on	IN
hvd.rsl868	1310	10	top	top	NN
hvd.rsl868	1310	11	of	of	IN
hvd.rsl868	1310	12	the	the	DT
hvd.rsl868	1310	13	layer	layer	NN
hvd.rsl868	1310	14	of'rice	of'rice	XX
hvd.rsl868	1310	15	if	if	IN
hvd.rsl868	1310	16	properly	properly	RB
hvd.rsl868	1310	17	made	make	VBN
hvd.rsl868	1310	18	and	and	CC
hvd.rsl868	1310	19	is	be	VBZ
hvd.rsl868	1310	20	better	well	JJR
hvd.rsl868	1310	21	than	than	IN
hvd.rsl868	1310	22	the	the	DT
hvd.rsl868	1310	23	old	old	JJ
hvd.rsl868	1310	24	style	style	NN
hvd.rsl868	1310	25	of	of	IN
hvd.rsl868	1310	26	nearly	nearly	RB
hvd.rsl868	1310	27	solid	solid	JJ
hvd.rsl868	1310	28	pudding	pudding	NN
hvd.rsl868	1310	29	.	.	.
hvd.rsl868	1311	1	Bake	bake	VB
hvd.rsl868	1311	2	one	one	CD
hvd.rsl868	1311	3	hour	hour	NN
hvd.rsl868	1311	4	and	and	CC
hvd.rsl868	1311	5	serve	serve	VB
hvd.rsl868	1311	6	with	with	IN
hvd.rsl868	1311	7	sweet	sweet	JJ
hvd.rsl868	1311	8	milk	milk	NN
hvd.rsl868	1311	9	.	.	.
hvd.rsl868	1312	1	Lemon	Lemon	NNP
hvd.rsl868	1312	2	Rice	Rice	NNP
hvd.rsl868	1312	3	Pudding.—Boil	Pudding.—Boil	NNP
hvd.rsl868	1312	4	a	a	DT
hvd.rsl868	1312	5	cup	cup	NN
hvd.rsl868	1312	6	of	of	IN
hvd.rsl868	1312	7	well	well	RB
hvd.rsl868	1312	8	washed	wash	VBN
hvd.rsl868	1312	9	rice	rice	NN
hvd.rsl868	1312	10	in	in	IN
hvd.rsl868	1312	11	a	a	DT
hvd.rsl868	1312	12	quart	quart	NN
hvd.rsl868	1312	13	of	of	IN
hvd.rsl868	1312	14	milk	milk	NN
hvd.rsl868	1312	15	until	until	IN
hvd.rsl868	1312	16	very	very	RB
hvd.rsl868	1312	17	soft	soft	JJ
hvd.rsl868	1312	18	.	.	.
hvd.rsl868	1313	1	Add	add	VB
hvd.rsl868	1313	2	to	to	IN
hvd.rsl868	1313	3	it	-PRON-	PRP
hvd.rsl868	1313	4	while	while	IN
hvd.rsl868	1313	5	hot	hot	JJ
hvd.rsl868	1313	6	the	the	DT
hvd.rsl868	1313	7	beaten	beat	VBN
hvd.rsl868	1313	8	yolks	yolk	NNS
hvd.rsl868	1313	9	of	of	IN
hvd.rsl868	1313	10	three	three	CD
hvd.rsl868	1313	11	eggs	egg	NNS
hvd.rsl868	1313	12	,	,	,
hvd.rsl868	1313	13	the	the	DT
hvd.rsl868	1313	14	juice	juice	NN
hvd.rsl868	1313	15	and	and	CC
hvd.rsl868	1313	16	grated	grate	VBN
hvd.rsl868	1313	17	rind	rind	NN
hvd.rsl868	1313	18	of	of	IN
hvd.rsl868	1313	19	two	two	CD
hvd.rsl868	1313	20	lemons	lemon	NNS
hvd.rsl868	1313	21	,	,	,
hvd.rsl868	1313	22	eight	eight	CD
hvd.rsl868	1313	23	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1313	24	of	of	IN
hvd.rsl868	1313	25	sugar	sugar	NN
hvd.rsl868	1313	26	THE	the	DT
hvd.rsl868	1313	27	RURAL	rural	JJ
hvd.rsl868	1313	28	COOK	COOK	NNP
hvd.rsl868	1313	29	BOOK	book	NN
hvd.rsl868	1313	30	.	.	.
hvd.rsl868	1314	1	67	67	CD
hvd.rsl868	1314	2	and	and	CC
hvd.rsl868	1314	3	a	a	DT
hvd.rsl868	1314	4	pinch	pinch	NN
hvd.rsl868	1314	5	of	of	IN
hvd.rsl868	1314	6	salt	salt	NN
hvd.rsl868	1314	7	.	.	.
hvd.rsl868	1315	1	If	if	IN
hvd.rsl868	1315	2	too	too	RB
hvd.rsl868	1315	3	thick	thick	JJ
hvd.rsl868	1315	4	,	,	,
hvd.rsl868	1315	5	add	add	VB
hvd.rsl868	1315	6	a	a	DT
hvd.rsl868	1315	7	little	little	JJ
hvd.rsl868	1315	8	milk	milk	NN
hvd.rsl868	1315	9	.	.	.
hvd.rsl868	1316	1	It	-PRON-	PRP
hvd.rsl868	1316	2	should	should	MD
hvd.rsl868	1316	3	be	be	VB
hvd.rsl868	1316	4	rather	rather	RB
hvd.rsl868	1316	5	thicker	thick	JJR
hvd.rsl868	1316	6	than	than	IN
hvd.rsl868	1316	7	boiled	boil	VBN
hvd.rsl868	1316	8	custard	custard	NN
hvd.rsl868	1316	9	.	.	.
hvd.rsl868	1317	1	Turn	turn	VB
hvd.rsl868	1317	2	it	-PRON-	PRP
hvd.rsl868	1317	3	into	into	IN
hvd.rsl868	1317	4	a	a	DT
hvd.rsl868	1317	5	pudding	pudding	NN
hvd.rsl868	1317	6	dish	dish	NN
hvd.rsl868	1317	7	,	,	,
hvd.rsl868	1317	8	beat	beat	VBD
hvd.rsl868	1317	9	the	the	DT
hvd.rsl868	1317	10	whites	white	NNS
hvd.rsl868	1317	11	of	of	IN
hvd.rsl868	1317	12	the	the	DT
hvd.rsl868	1317	13	eggs	egg	NNS
hvd.rsl868	1317	14	very	very	RB
hvd.rsl868	1317	15	stiff	stiff	JJ
hvd.rsl868	1317	16	with	with	IN
hvd.rsl868	1317	17	six	six	CD
hvd.rsl868	1317	18	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1317	19	of	of	IN
hvd.rsl868	1317	20	powdered	powder	VBN
hvd.rsl868	1317	21	sugar	sugar	NN
hvd.rsl868	1317	22	,	,	,
hvd.rsl868	1317	23	spread	spread	VBD
hvd.rsl868	1317	24	over	over	IN
hvd.rsl868	1317	25	the	the	DT
hvd.rsl868	1317	26	top	top	JJ
hvd.rsl868	1317	27	and	and	CC
hvd.rsl868	1317	28	brown	brown	JJ
hvd.rsl868	1317	29	delicately	delicately	RB
hvd.rsl868	1317	30	in	in	IN
hvd.rsl868	1317	31	a	a	DT
hvd.rsl868	1317	32	slow	slow	JJ
hvd.rsl868	1317	33	oven	oven	NN
hvd.rsl868	1317	34	.	.	.
hvd.rsl868	1318	1	Rhubarb	rhubarb	NN
hvd.rsl868	1318	2	Cobbler.—Fill	cobbler.—fill	XX
hvd.rsl868	1318	3	a	a	DT
hvd.rsl868	1318	4	deep	deep	JJ
hvd.rsl868	1318	5	,	,	,
hvd.rsl868	1318	6	buttered	buttered	JJ
hvd.rsl868	1318	7	,	,	,
hvd.rsl868	1318	8	earthenware	earthenware	JJ
hvd.rsl868	1318	9	pie	pie	NN
hvd.rsl868	1318	10	dish	dish	NN
hvd.rsl868	1318	11	with	with	IN
hvd.rsl868	1318	12	rhubarb	rhubarb	NN
hvd.rsl868	1318	13	cut	cut	VBN
hvd.rsl868	1318	14	into	into	IN
hvd.rsl868	1318	15	pieces	piece	NNS
hvd.rsl868	1318	16	an	an	DT
hvd.rsl868	1318	17	inch	inch	NN
hvd.rsl868	1318	18	long	long	RB
hvd.rsl868	1318	19	.	.	.
hvd.rsl868	1319	1	Make	make	VB
hvd.rsl868	1319	2	a	a	DT
hvd.rsl868	1319	3	batter	batter	NN
hvd.rsl868	1319	4	of	of	IN
hvd.rsl868	1319	5	eggs	egg	NNS
hvd.rsl868	1319	6	,	,	,
hvd.rsl868	1319	7	flour	flour	NN
hvd.rsl868	1319	8	,	,	,
hvd.rsl868	1319	9	milk	milk	NN
hvd.rsl868	1319	10	and	and	CC
hvd.rsl868	1319	11	salt	salt	NN
hvd.rsl868	1319	12	,	,	,
hvd.rsl868	1319	13	allowing	allow	VBG
hvd.rsl868	1319	14	a	a	DT
hvd.rsl868	1319	15	large	large	JJ
hvd.rsl868	1319	16	tablespoonful	tablespoonful	NN
hvd.rsl868	1319	17	of	of	IN
hvd.rsl868	1319	18	flour	flour	NN
hvd.rsl868	1319	19	to	to	IN
hvd.rsl868	1319	20	each	each	DT
hvd.rsl868	1319	21	egg	egg	NN
hvd.rsl868	1319	22	and	and	CC
hvd.rsl868	1319	23	milk	milk	NN
hvd.rsl868	1319	24	enough	enough	RB
hvd.rsl868	1319	25	to	to	TO
hvd.rsl868	1319	26	make	make	VB
hvd.rsl868	1319	27	a	a	DT
hvd.rsl868	1319	28	batter	batter	NN
hvd.rsl868	1319	29	thick	thick	JJ
hvd.rsl868	1319	30	as	as	IN
hvd.rsl868	1319	31	for	for	IN
hvd.rsl868	1319	32	fritter	fritter	NN
hvd.rsl868	1319	33	batter	batter	NN
hvd.rsl868	1319	34	.	.	.
hvd.rsl868	1320	1	Pour	pour	VB
hvd.rsl868	1320	2	this	this	DT
hvd.rsl868	1320	3	over	over	IN
hvd.rsl868	1320	4	the	the	DT
hvd.rsl868	1320	5	rhubarb	rhubarb	NN
hvd.rsl868	1320	6	and	and	CC
hvd.rsl868	1320	7	bake	bake	VB
hvd.rsl868	1320	8	until	until	IN
hvd.rsl868	1320	9	the	the	DT
hvd.rsl868	1320	10	pudding	pudding	NN
hvd.rsl868	1320	11	is	be	VBZ
hvd.rsl868	1320	12	light	light	JJ
hvd.rsl868	1320	13	and	and	CC
hvd.rsl868	1320	14	nicely	nicely	RB
hvd.rsl868	1320	15	browned	brown	VBN
hvd.rsl868	1320	16	.	.	.
hvd.rsl868	1321	1	Rhubarb	rhubarb	NN
hvd.rsl868	1321	2	Puffs.—One	puffs.—one	CD
hvd.rsl868	1321	3	cupful	cupful	NN
hvd.rsl868	1321	4	of	of	IN
hvd.rsl868	1321	5	finely	finely	RB
hvd.rsl868	1321	6	chopped	chop	VBN
hvd.rsl868	1321	7	rhubarb	rhubarb	NN
hvd.rsl868	1321	8	,	,	,
hvd.rsl868	1321	9	one	one	CD
hvd.rsl868	1321	10	cupful	cupful	NN
hvd.rsl868	1321	11	of	of	IN
hvd.rsl868	1321	12	sugar	sugar	NN
hvd.rsl868	1321	13	,	,	,
hvd.rsl868	1321	14	two	two	CD
hvd.rsl868	1321	15	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1321	16	of	of	IN
hvd.rsl868	1321	17	butter	butter	NN
hvd.rsl868	1321	18	creamed	cream	VBN
hvd.rsl868	1321	19	with	with	IN
hvd.rsl868	1321	20	the	the	DT
hvd.rsl868	1321	21	sugar	sugar	NN
hvd.rsl868	1321	22	,	,	,
hvd.rsl868	1321	23	add	add	VB
hvd.rsl868	1321	24	two	two	CD
hvd.rsl868	1321	25	well	well	RB
hvd.rsl868	1321	26	-	-	HYPH
hvd.rsl868	1321	27	beaten	beat	VBN
hvd.rsl868	1321	28	eggs	egg	NNS
hvd.rsl868	1321	29	,	,	,
hvd.rsl868	1321	30	one	one	CD
hvd.rsl868	1321	31	-	-	HYPH
hvd.rsl868	1321	32	quarter	quarter	NN
hvd.rsl868	1321	33	of	of	IN
hvd.rsl868	1321	34	a	a	DT
hvd.rsl868	1321	35	cup	cup	NN
hvd.rsl868	1321	36	of	of	IN
hvd.rsl868	1321	37	milk	milk	NN
hvd.rsl868	1321	38	,	,	,
hvd.rsl868	1321	39	flour	flour	NN
hvd.rsl868	1321	40	with	with	IN
hvd.rsl868	1321	41	one	one	CD
hvd.rsl868	1321	42	teaspoonful	teaspoonful	NN
hvd.rsl868	1321	43	of	of	IN
hvd.rsl868	1321	44	baking	baking	NN
hvd.rsl868	1321	45	powder	powder	NN
hvd.rsl868	1321	46	well	well	RB
hvd.rsl868	1321	47	mixed	mixed	JJ
hvd.rsl868	1321	48	into	into	IN
hvd.rsl868	1321	49	it	-PRON-	PRP
hvd.rsl868	1321	50	,	,	,
hvd.rsl868	1321	51	to	to	TO
hvd.rsl868	1321	52	make	make	VB
hvd.rsl868	1321	53	a	a	DT
hvd.rsl868	1321	54	thick	thick	JJ
hvd.rsl868	1321	55	batter	batter	NN
hvd.rsl868	1321	56	.	.	.
hvd.rsl868	1322	1	Fill	fill	VB
hvd.rsl868	1322	2	well-	well-	JJ
hvd.rsl868	1322	3	greased	greased	JJ
hvd.rsl868	1322	4	cups	cup	NNS
hvd.rsl868	1322	5	half	half	NN
hvd.rsl868	1322	6	full	full	JJ
hvd.rsl868	1322	7	and	and	CC
hvd.rsl868	1322	8	steam	steam	VB
hvd.rsl868	1322	9	for	for	IN
hvd.rsl868	1322	10	half	half	PDT
hvd.rsl868	1322	11	an	an	DT
hvd.rsl868	1322	12	hour	hour	NN
hvd.rsl868	1322	13	.	.	.
hvd.rsl868	1323	1	The	the	DT
hvd.rsl868	1323	2	sauce	sauce	NN
hvd.rsl868	1323	3	to	to	TO
hvd.rsl868	1323	4	serve	serve	VB
hvd.rsl868	1323	5	with	with	IN
hvd.rsl868	1323	6	these	these	DT
hvd.rsl868	1323	7	puffs	puff	NNS
hvd.rsl868	1323	8	is	be	VBZ
hvd.rsl868	1323	9	made	make	VBN
hvd.rsl868	1323	10	by	by	IN
hvd.rsl868	1323	11	creaming	cream	VBG
hvd.rsl868	1323	12	together	together	RB
hvd.rsl868	1323	13	one	one	CD
hvd.rsl868	1323	14	-	-	HYPH
hvd.rsl868	1323	15	half	half	NN
hvd.rsl868	1323	16	cupful	cupful	NN
hvd.rsl868	1323	17	of	of	IN
hvd.rsl868	1323	18	pow-	pow-	NN
hvd.rsl868	1323	19	dered	dered	JJ
hvd.rsl868	1323	20	sugar	sugar	NN
hvd.rsl868	1323	21	and	and	CC
hvd.rsl868	1323	22	a	a	DT
hvd.rsl868	1323	23	small	small	JJ
hvd.rsl868	1323	24	half	half	JJ
hvd.rsl868	1323	25	cupful	cupful	NN
hvd.rsl868	1323	26	of	of	IN
hvd.rsl868	1323	27	butter	butter	NN
hvd.rsl868	1323	28	,	,	,
hvd.rsl868	1323	29	then	then	RB
hvd.rsl868	1323	30	add	add	VB
hvd.rsl868	1323	31	by	by	IN
hvd.rsl868	1323	32	degrees	degree	NNS
hvd.rsl868	1323	33	one	one	NN
hvd.rsl868	1323	34	whipped	whip	VBN
hvd.rsl868	1323	35	egg	egg	NN
hvd.rsl868	1323	36	,	,	,
hvd.rsl868	1323	37	beating	beat	VBG
hvd.rsl868	1323	38	until	until	IN
hvd.rsl868	1323	39	perfectly	perfectly	RB
hvd.rsl868	1323	40	smooth	smooth	JJ
hvd.rsl868	1323	41	.	.	.
hvd.rsl868	1324	1	The	the	DT
hvd.rsl868	1324	2	last	last	JJ
hvd.rsl868	1324	3	thing	thing	NN
hvd.rsl868	1324	4	before	before	IN
hvd.rsl868	1324	5	serv-	serv-	NN
hvd.rsl868	1324	6	ing	ing	DT
hvd.rsl868	1324	7	stir	stir	NN
hvd.rsl868	1324	8	in	in	IN
hvd.rsl868	1324	9	three	three	CD
hvd.rsl868	1324	10	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1324	11	of	of	IN
hvd.rsl868	1324	12	boiling	boil	VBG
hvd.rsl868	1324	13	water	water	NN
hvd.rsl868	1324	14	.	.	.
hvd.rsl868	1325	1	Boiled	Boiled	NNP
hvd.rsl868	1325	2	Rhubarb	Rhubarb	NNP
hvd.rsl868	1325	3	Pudding.—Make	Pudding.—Make	NNP
hvd.rsl868	1325	4	three	three	CD
hvd.rsl868	1325	5	cups	cup	NNS
hvd.rsl868	1325	6	of	of	IN
hvd.rsl868	1325	7	flour	flour	NN
hvd.rsl868	1325	8	into	into	IN
hvd.rsl868	1325	9	dough	dough	NN
hvd.rsl868	1325	10	as	as	IN
hvd.rsl868	1325	11	for	for	IN
hvd.rsl868	1325	12	baking	bake	VBG
hvd.rsl868	1325	13	powder	powder	NN
hvd.rsl868	1325	14	biscuit	biscuit	NN
hvd.rsl868	1325	15	.	.	.
hvd.rsl868	1326	1	Roll	roll	VB
hvd.rsl868	1326	2	one	one	CD
hvd.rsl868	1326	3	-	-	HYPH
hvd.rsl868	1326	4	fourth	fourth	JJ
hvd.rsl868	1326	5	inch	inch	NN
hvd.rsl868	1326	6	thick	thick	JJ
hvd.rsl868	1326	7	;	;	:
hvd.rsl868	1326	8	cover	cover	VB
hvd.rsl868	1326	9	with	with	IN
hvd.rsl868	1326	10	rhu-	rhu-	NN
hvd.rsl868	1326	11	barb	barb	NN
hvd.rsl868	1326	12	that	that	WDT
hvd.rsl868	1326	13	has	have	VBZ
hvd.rsl868	1326	14	been	be	VBN
hvd.rsl868	1326	15	cut	cut	VBN
hvd.rsl868	1326	16	in	in	IN
hvd.rsl868	1326	17	inch	inch	NN
hvd.rsl868	1326	18	pieces	piece	NNS
hvd.rsl868	1326	19	and	and	CC
hvd.rsl868	1326	20	scalded	scald	VBN
hvd.rsl868	1326	21	.	.	.
hvd.rsl868	1327	1	Wipe	wipe	VB
hvd.rsl868	1327	2	dry	dry	JJ
hvd.rsl868	1327	3	before	before	IN
hvd.rsl868	1327	4	spreading	spread	VBG
hvd.rsl868	1327	5	on	on	IN
hvd.rsl868	1327	6	the	the	DT
hvd.rsl868	1327	7	crust	crust	NN
hvd.rsl868	1327	8	.	.	.
hvd.rsl868	1328	1	Sprinkle	sprinkle	VB
hvd.rsl868	1328	2	liberally	liberally	RB
hvd.rsl868	1328	3	with	with	IN
hvd.rsl868	1328	4	sugar	sugar	NN
hvd.rsl868	1328	5	and	and	CC
hvd.rsl868	1328	6	add	add	VB
hvd.rsl868	1328	7	a	a	DT
hvd.rsl868	1328	8	dash	dash	NN
hvd.rsl868	1328	9	of	of	IN
hvd.rsl868	1328	10	nutmeg	nutmeg	NN
hvd.rsl868	1328	11	if	if	IN
hvd.rsl868	1328	12	desired	desire	VBN
hvd.rsl868	1328	13	.	.	.
hvd.rsl868	1329	1	Make	make	VB
hvd.rsl868	1329	2	a	a	DT
hvd.rsl868	1329	3	roll	roll	NN
hvd.rsl868	1329	4	of	of	IN
hvd.rsl868	1329	5	the	the	DT
hvd.rsl868	1329	6	dough	dough	NN
hvd.rsl868	1329	7	and	and	CC
hvd.rsl868	1329	8	cook	cook	VB
hvd.rsl868	1329	9	in	in	IN
hvd.rsl868	1329	10	steamer	steamer	NN
hvd.rsl868	1329	11	,	,	,
hvd.rsl868	1329	12	or	or	CC
hvd.rsl868	1329	13	tie	tie	VB
hvd.rsl868	1329	14	up	up	RP
hvd.rsl868	1329	15	in	in	IN
hvd.rsl868	1329	16	floured	floured	JJ
hvd.rsl868	1329	17	cloth	cloth	NN
hvd.rsl868	1329	18	and	and	CC
hvd.rsl868	1329	19	drop	drop	VB
hvd.rsl868	1329	20	in	in	IN
hvd.rsl868	1329	21	boiling	boil	VBG
hvd.rsl868	1329	22	water	water	NN
hvd.rsl868	1329	23	.	.	.
hvd.rsl868	1330	1	Cook	cook	VB
hvd.rsl868	1330	2	30	30	CD
hvd.rsl868	1330	3	to	to	TO
hvd.rsl868	1330	4	45	45	CD
hvd.rsl868	1330	5	minutes	minute	NNS
hvd.rsl868	1330	6	;	;	:
hvd.rsl868	1330	7	serve	serve	VB
hvd.rsl868	1330	8	with	with	IN
hvd.rsl868	1330	9	foamy	foamy	JJ
hvd.rsl868	1330	10	sauce	sauce	NN
hvd.rsl868	1330	11	.	.	.
hvd.rsl868	1331	1	Rhubarb	Rhubarb	NNP
hvd.rsl868	1331	2	Bread	Bread	NNP
hvd.rsl868	1331	3	Pudding.—Peel	Pudding.—Peel	VBZ
hvd.rsl868	1331	4	the	the	DT
hvd.rsl868	1331	5	rhubarb	rhubarb	NN
hvd.rsl868	1331	6	and	and	CC
hvd.rsl868	1331	7	cut	cut	VBD
hvd.rsl868	1331	8	it	-PRON-	PRP
hvd.rsl868	1331	9	into	into	IN
hvd.rsl868	1331	10	small	small	JJ
hvd.rsl868	1331	11	pieces	piece	NNS
hvd.rsl868	1331	12	.	.	.
hvd.rsl868	1332	1	Cover	cover	VB
hvd.rsl868	1332	2	the	the	DT
hvd.rsl868	1332	3	bottom	bottom	NN
hvd.rsl868	1332	4	of	of	IN
hvd.rsl868	1332	5	a	a	DT
hvd.rsl868	1332	6	pudding	pudding	NN
hvd.rsl868	1332	7	dish	dish	NN
hvd.rsl868	1332	8	with	with	IN
hvd.rsl868	1332	9	pieces	piece	NNS
hvd.rsl868	1332	10	of	of	IN
hvd.rsl868	1332	11	buttered	buttered	JJ
hvd.rsl868	1332	12	bread	bread	NN
hvd.rsl868	1332	13	.	.	.
hvd.rsl868	1333	1	Over	over	IN
hvd.rsl868	1333	2	this	this	DT
hvd.rsl868	1333	3	put	put	VBD
hvd.rsl868	1333	4	a	a	DT
hvd.rsl868	1333	5	layer	layer	NN
hvd.rsl868	1333	6	of	of	IN
hvd.rsl868	1333	7	rhubarb	rhubarb	NN
hvd.rsl868	1333	8	.	.	.
hvd.rsl868	1334	1	Pour	pour	VB
hvd.rsl868	1334	2	over	over	IN
hvd.rsl868	1334	3	it	-PRON-	PRP
hvd.rsl868	1334	4	a	a	DT
hvd.rsl868	1334	5	half	half	JJ
hvd.rsl868	1334	6	-	-	HYPH
hvd.rsl868	1334	7	teaspoon-	teaspoon-	NN
hvd.rsl868	1334	8	ful	ful	NN
hvd.rsl868	1334	9	of	of	IN
hvd.rsl868	1334	10	lemon	lemon	NN
hvd.rsl868	1334	11	juice	juice	NN
hvd.rsl868	1334	12	,	,	,
hvd.rsl868	1334	13	and	and	CC
hvd.rsl868	1334	14	cover	cover	VB
hvd.rsl868	1334	15	liberally	liberally	RB
hvd.rsl868	1334	16	with	with	IN
hvd.rsl868	1334	17	sugar	sugar	NN
hvd.rsl868	1334	18	.	.	.
hvd.rsl868	1335	1	Add	add	VB
hvd.rsl868	1335	2	another	another	DT
hvd.rsl868	1335	3	layer	layer	NN
hvd.rsl868	1335	4	of	of	IN
hvd.rsl868	1335	5	bread	bread	NN
hvd.rsl868	1335	6	and	and	CC
hvd.rsl868	1335	7	butter	butter	NN
hvd.rsl868	1335	8	,	,	,
hvd.rsl868	1335	9	rhubarb	rhubarb	NN
hvd.rsl868	1335	10	,	,	,
hvd.rsl868	1335	11	lemon	lemon	NN
hvd.rsl868	1335	12	and	and	CC
hvd.rsl868	1335	13	sugar	sugar	NN
hvd.rsl868	1335	14	.	.	.
hvd.rsl868	1336	1	Repeat	repeat	VB
hvd.rsl868	1336	2	until	until	IN
hvd.rsl868	1336	3	the	the	DT
hvd.rsl868	1336	4	dish	dish	NN
hvd.rsl868	1336	5	is	be	VBZ
hvd.rsl868	1336	6	full	full	JJ
hvd.rsl868	1336	7	,	,	,
hvd.rsl868	1336	8	covering	cover	VBG
hvd.rsl868	1336	9	the	the	DT
hvd.rsl868	1336	10	last	last	JJ
hvd.rsl868	1336	11	layer	layer	NN
hvd.rsl868	1336	12	of	of	IN
hvd.rsl868	1336	13	rhubarb	rhubarb	NN
hvd.rsl868	1336	14	with	with	IN
hvd.rsl868	1336	15	well	well	RB
hvd.rsl868	1336	16	-	-	HYPH
hvd.rsl868	1336	17	buttered	butter	VBN
hvd.rsl868	1336	18	bread	bread	NN
hvd.rsl868	1336	19	crumbs	crumb	NNS
hvd.rsl868	1336	20	.	.	.
hvd.rsl868	1337	1	Cover	cover	VB
hvd.rsl868	1337	2	the	the	DT
hvd.rsl868	1337	3	dish	dish	NN
hvd.rsl868	1337	4	,	,	,
hvd.rsl868	1337	5	and	and	CC
hvd.rsl868	1337	6	steam	steam	VB
hvd.rsl868	1337	7	for	for	IN
hvd.rsl868	1337	8	one	one	CD
hvd.rsl868	1337	9	hour	hour	NN
hvd.rsl868	1337	10	.	.	.
hvd.rsl868	1338	1	Then	then	RB
hvd.rsl868	1338	2	remove	remove	VB
hvd.rsl868	1338	3	the	the	DT
hvd.rsl868	1338	4	lid	lid	NN
hvd.rsl868	1338	5	and	and	CC
hvd.rsl868	1338	6	bake	bake	VB
hvd.rsl868	1338	7	it	-PRON-	PRP
hvd.rsl868	1338	8	slowly	slowly	RB
hvd.rsl868	1338	9	until	until	IN
hvd.rsl868	1338	10	it	-PRON-	PRP
hvd.rsl868	1338	11	is	be	VBZ
hvd.rsl868	1338	12	nicely	nicely	RB
hvd.rsl868	1338	13	browned	brown	VBN
hvd.rsl868	1338	14	.	.	.
hvd.rsl868	1339	1	Rhubarb	rhubarb	NN
hvd.rsl868	1339	2	Tapioca.—Prepare	tapioca.—prepare	VBP
hvd.rsl868	1339	3	the	the	DT
hvd.rsl868	1339	4	rhubarb	rhubarb	NN
hvd.rsl868	1339	5	as	as	IN
hvd.rsl868	1339	6	for	for	IN
hvd.rsl868	1339	7	stewing	stewing	NN
hvd.rsl868	1339	8	;	;	:
hvd.rsl868	1339	9	place	place	NN
hvd.rsl868	1339	10	in	in	IN
hvd.rsl868	1339	11	a	a	DT
hvd.rsl868	1339	12	deep	deep	JJ
hvd.rsl868	1339	13	baking	baking	NN
hvd.rsl868	1339	14	dish	dish	NN
hvd.rsl868	1339	15	and	and	CC
hvd.rsl868	1339	16	add	add	VB
hvd.rsl868	1339	17	sugar	sugar	NN
hvd.rsl868	1339	18	enough	enough	RB
hvd.rsl868	1339	19	to	to	TO
hvd.rsl868	1339	20	sweeten	sweeten	VB
hvd.rsl868	1339	21	well	well	RB
hvd.rsl868	1339	22	,	,	,
hvd.rsl868	1339	23	a	a	DT
hvd.rsl868	1339	24	little	little	JJ
hvd.rsl868	1339	25	shredded	shred	VBN
hvd.rsl868	1339	26	orange	orange	NN
hvd.rsl868	1339	27	peel	peel	NN
hvd.rsl868	1339	28	,	,	,
hvd.rsl868	1339	29	salt	salt	NN
hvd.rsl868	1339	30	and	and	CC
hvd.rsl868	1339	31	dot	dot	NN
hvd.rsl868	1339	32	with	with	IN
hvd.rsl868	1339	33	bits	bit	NNS
hvd.rsl868	1339	34	of	of	IN
hvd.rsl868	1339	35	butter	butter	NN
hvd.rsl868	1339	36	.	.	.
hvd.rsl868	1340	1	Add	add	VB
hvd.rsl868	1340	2	one	one	CD
hvd.rsl868	1340	3	quart	quart	NN
hvd.rsl868	1340	4	of	of	IN
hvd.rsl868	1340	5	water	water	NN
hvd.rsl868	1340	6	to	to	IN
hvd.rsl868	1340	7	half	half	PDT
hvd.rsl868	1340	8	a	a	DT
hvd.rsl868	1340	9	cupful	cupful	NN
hvd.rsl868	1340	10	of	of	IN
hvd.rsl868	1340	11	fine	fine	JJ
hvd.rsl868	1340	12	tapioca	tapioca	NN
hvd.rsl868	1340	13	.	.	.
hvd.rsl868	1341	1	Add	add	VB
hvd.rsl868	1341	2	a	a	DT
hvd.rsl868	1341	3	pinch	pinch	NN
hvd.rsl868	1341	4	of	of	IN
hvd.rsl868	1341	5	salt	salt	NN
hvd.rsl868	1341	6	and	and	CC
hvd.rsl868	1341	7	cook	cook	NN
hvd.rsl868	1341	8	in	in	IN
hvd.rsl868	1341	9	a	a	DT
hvd.rsl868	1341	10	double	double	JJ
hvd.rsl868	1341	11	boiler	boiler	NN
hvd.rsl868	1341	12	for	for	IN
hvd.rsl868	1341	13	15	15	CD
hvd.rsl868	1341	14	minutes	minute	NNS
hvd.rsl868	1341	15	.	.	.
hvd.rsl868	1342	1	Then	then	RB
hvd.rsl868	1342	2	pour	pour	VB
hvd.rsl868	1342	3	over	over	IN
hvd.rsl868	1342	4	the	the	DT
hvd.rsl868	1342	5	rhubarb	rhubarb	NN
hvd.rsl868	1342	6	,	,	,
hvd.rsl868	1342	7	cover	cover	VB
hvd.rsl868	1342	8	the	the	DT
hvd.rsl868	1342	9	dish	dish	NN
hvd.rsl868	1342	10	and	and	CC
hvd.rsl868	1342	11	bake	bake	VB
hvd.rsl868	1342	12	half	half	PDT
hvd.rsl868	1342	13	an	an	DT
hvd.rsl868	1342	14	hour	hour	NN
hvd.rsl868	1342	15	.	.	.
hvd.rsl868	1343	1	Serve	serve	VB
hvd.rsl868	1343	2	with	with	IN
hvd.rsl868	1343	3	sweetened	sweeten	VBN
hvd.rsl868	1343	4	whipped	whip	VBN
hvd.rsl868	1343	5	cream	cream	NN
hvd.rsl868	1343	6	.	.	.
hvd.rsl868	1344	1	Sour	Sour	NNP
hvd.rsl868	1344	2	Milk	Milk	NNP
hvd.rsl868	1344	3	Pudding.—Soak	Pudding.—Soak	NNP
hvd.rsl868	1344	4	four	four	CD
hvd.rsl868	1344	5	slices	slice	NNS
hvd.rsl868	1344	6	of	of	IN
hvd.rsl868	1344	7	stale	stale	JJ
hvd.rsl868	1344	8	bread	bread	NN
hvd.rsl868	1344	9	in	in	IN
hvd.rsl868	1344	10	a	a	DT
hvd.rsl868	1344	11	little	little	JJ
hvd.rsl868	1344	12	milk	milk	NN
hvd.rsl868	1344	13	or	or	CC
hvd.rsl868	1344	14	water	water	NN
hvd.rsl868	1344	15	until	until	IN
hvd.rsl868	1344	16	soft	soft	JJ
hvd.rsl868	1344	17	.	.	.
hvd.rsl868	1345	1	Then	then	RB
hvd.rsl868	1345	2	stir	stir	VB
hvd.rsl868	1345	3	in	in	IN
hvd.rsl868	1345	4	a	a	DT
hvd.rsl868	1345	5	quart	quart	NN
hvd.rsl868	1345	6	of	of	IN
hvd.rsl868	1345	7	rich	rich	JJ
hvd.rsl868	1345	8	,	,	,
hvd.rsl868	1345	9	sour	sour	JJ
hvd.rsl868	1345	10	milk	milk	NN
hvd.rsl868	1345	11	,	,	,
hvd.rsl868	1345	12	a	a	DT
hvd.rsl868	1345	13	cupful	cupful	NN
hvd.rsl868	1345	14	of	of	IN
hvd.rsl868	1345	15	molasses	molasses	NN
hvd.rsl868	1345	16	,	,	,
hvd.rsl868	1345	17	a	a	DT
hvd.rsl868	1345	18	tablespoonful	tablespoonful	NN
hvd.rsl868	1345	19	of	of	IN
hvd.rsl868	1345	20	melte	melte	NN
hvd.rsl868	1345	21	-	-	HYPH
hvd.rsl868	1345	22	d	d	NNP
hvd.rsl868	1345	23	butter	butter	NN
hvd.rsl868	1345	24	,	,	,
hvd.rsl868	1345	25	a	a	DT
hvd.rsl868	1345	26	teaspoonful	teaspoonful	NN
hvd.rsl868	1345	27	each	each	DT
hvd.rsl868	1345	28	of	of	IN
hvd.rsl868	1345	29	cloves	clove	NNS
hvd.rsl868	1345	30	and	and	CC
hvd.rsl868	1345	31	cinnamon	cinnamon	NN
hvd.rsl868	1345	32	,	,	,
hvd.rsl868	1345	33	saltspoonful	saltspoonful	NNP
hvd.rsl868	1345	34	of	of	IN
hvd.rsl868	1345	35	salt	salt	NN
hvd.rsl868	1345	36	.	.	.
hvd.rsl868	1346	1	Bake	bake	VB
hvd.rsl868	1346	2	slowly	slowly	RB
hvd.rsl868	1346	3	three	three	CD
hvd.rsl868	1346	4	hours	hour	NNS
hvd.rsl868	1346	5	.	.	.
hvd.rsl868	1347	1	6H	6H	NNP
hvd.rsl868	1347	2	THE	the	DT
hvd.rsl868	1347	3	RURAL	RURAL	NNP
hvd.rsl868	1347	4	COOK	COOK	NNP
hvd.rsl868	1347	5	BOOK	BOOK	NNP
hvd.rsl868	1347	6	.	.	.
hvd.rsl868	1348	1	Steamed	steamed	JJ
hvd.rsl868	1348	2	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1348	3	cupful	cupful	JJ
hvd.rsl868	1348	4	molasses	molasses	NN
hvd.rsl868	1348	5	,	,	,
hvd.rsl868	1348	6	one	one	CD
hvd.rsl868	1348	7	egg	egg	NN
hvd.rsl868	1348	8	,	,	,
hvd.rsl868	1348	9	one	one	CD
hvd.rsl868	1348	10	cupful	cupful	NN
hvd.rsl868	1348	11	hot	hot	JJ
hvd.rsl868	1348	12	water	water	NN
hvd.rsl868	1348	13	,	,	,
hvd.rsl868	1348	14	one	one	CD
hvd.rsl868	1348	15	teaspoonful	teaspoonful	NN
hvd.rsl868	1348	16	saleratus	saleratus	NN
hvd.rsl868	1348	17	,	,	,
hvd.rsl868	1348	18	one	one	CD
hvd.rsl868	1348	19	tablespoonful	tablespoonful	NN
hvd.rsl868	1348	20	butter	butter	NN
hvd.rsl868	1348	21	,	,	,
hvd.rsl868	1348	22	one	one	CD
hvd.rsl868	1348	23	cupful	cupful	JJ
hvd.rsl868	1348	24	raisins	raisin	NNS
hvd.rsl868	1348	25	,	,	,
hvd.rsl868	1348	26	stoned	stone	VBN
hvd.rsl868	1348	27	,	,	,
hvd.rsl868	1348	28	a	a	DT
hvd.rsl868	1348	29	little	little	JJ
hvd.rsl868	1348	30	salt	salt	NN
hvd.rsl868	1348	31	,	,	,
hvd.rsl868	1348	32	flour	flour	NN
hvd.rsl868	1348	33	enough	enough	RB
hvd.rsl868	1348	34	to	to	TO
hvd.rsl868	1348	35	make	make	VB
hvd.rsl868	1348	36	stiff	stiff	JJ
hvd.rsl868	1348	37	as	as	IN
hvd.rsl868	1348	38	cake	cake	NN
hvd.rsl868	1348	39	,	,	,
hvd.rsl868	1348	40	steam	steam	VB
hvd.rsl868	1348	41	two	two	CD
hvd.rsl868	1348	42	hours	hour	NNS
hvd.rsl868	1348	43	.	.	.
hvd.rsl868	1349	1	With	with	IN
hvd.rsl868	1349	2	this	this	DT
hvd.rsl868	1349	3	pudding	pudding	NN
hvd.rsl868	1349	4	use	use	NN
hvd.rsl868	1349	5	the	the	DT
hvd.rsl868	1349	6	following	follow	VBG
hvd.rsl868	1349	7	sauce	sauce	NN
hvd.rsl868	1349	8	which	which	WDT
hvd.rsl868	1349	9	is	be	VBZ
hvd.rsl868	1349	10	de-	de-	RB
hvd.rsl868	1349	11	licious	licious	NNP
hvd.rsl868	1349	12	:	:	:
hvd.rsl868	1349	13	Cream	cream	NN
hvd.rsl868	1349	14	until	until	IN
hvd.rsl868	1349	15	very	very	RB
hvd.rsl868	1349	16	light	light	JJ
hvd.rsl868	1349	17	one	one	CD
hvd.rsl868	1349	18	cupful	cupful	NN
hvd.rsl868	1349	19	of	of	IN
hvd.rsl868	1349	20	brown	brown	JJ
hvd.rsl868	1349	21	sugar	sugar	NN
hvd.rsl868	1349	22	,	,	,
hvd.rsl868	1349	23	and	and	CC
hvd.rsl868	1349	24	nearly	nearly	RB
hvd.rsl868	1349	25	one	one	CD
hvd.rsl868	1349	26	-	-	HYPH
hvd.rsl868	1349	27	half	half	NN
hvd.rsl868	1349	28	cupful	cupful	JJ
hvd.rsl868	1349	29	butter	butter	NN
hvd.rsl868	1349	30	,	,	,
hvd.rsl868	1349	31	a	a	DT
hvd.rsl868	1349	32	little	little	JJ
hvd.rsl868	1349	33	salt	salt	NN
hvd.rsl868	1349	34	,	,	,
hvd.rsl868	1349	35	and	and	CC
hvd.rsl868	1349	36	one	one	CD
hvd.rsl868	1349	37	-	-	HYPH
hvd.rsl868	1349	38	fourth	fourth	JJ
hvd.rsl868	1349	39	teaspoonful	teaspoonful	NN
hvd.rsl868	1349	40	of	of	IN
hvd.rsl868	1349	41	va-	va-	JJ
hvd.rsl868	1349	42	nilla	nilla	NNP
hvd.rsl868	1349	43	.	.	.
hvd.rsl868	1350	1	Just	just	RB
hvd.rsl868	1350	2	before	before	IN
hvd.rsl868	1350	3	serving	serve	VBG
hvd.rsl868	1350	4	beat	beat	NN
hvd.rsl868	1350	5	in	in	IN
hvd.rsl868	1350	6	the	the	DT
hvd.rsl868	1350	7	unbeaten	unbeaten	JJ
hvd.rsl868	1350	8	white	white	NN
hvd.rsl868	1350	9	of	of	IN
hvd.rsl868	1350	10	one	one	CD
hvd.rsl868	1350	11	egg	egg	NN
hvd.rsl868	1350	12	.	.	.
hvd.rsl868	1351	1	Strawberry	strawberry	JJ
hvd.rsl868	1351	2	Dumplings.—They	Dumplings.—They	NNP
hvd.rsl868	1351	3	will	will	MD
hvd.rsl868	1351	4	require	require	VB
hvd.rsl868	1351	5	one	one	CD
hvd.rsl868	1351	6	egg	egg	NN
hvd.rsl868	1351	7	,	,	,
hvd.rsl868	1351	8	a	a	DT
hvd.rsl868	1351	9	cup	cup	NN
hvd.rsl868	1351	10	of	of	IN
hvd.rsl868	1351	11	sweet	sweet	JJ
hvd.rsl868	1351	12	milk	milk	NN
hvd.rsl868	1351	13	,	,	,
hvd.rsl868	1351	14	a	a	DT
hvd.rsl868	1351	15	tablespoonful	tablespoonful	NN
hvd.rsl868	1351	16	of	of	IN
hvd.rsl868	1351	17	melted	melt	VBN
hvd.rsl868	1351	18	butter	butter	NN
hvd.rsl868	1351	19	,	,	,
hvd.rsl868	1351	20	a	a	DT
hvd.rsl868	1351	21	heaping	heap	VBG
hvd.rsl868	1351	22	teaspoonful	teaspoonful	NN
hvd.rsl868	1351	23	of	of	IN
hvd.rsl868	1351	24	baking	baking	NN
hvd.rsl868	1351	25	powder	powder	NN
hvd.rsl868	1351	26	,	,	,
hvd.rsl868	1351	27	and	and	CC
hvd.rsl868	1351	28	flour	flour	NN
hvd.rsl868	1351	29	enough	enough	RB
hvd.rsl868	1351	30	to	to	TO
hvd.rsl868	1351	31	make	make	VB
hvd.rsl868	1351	32	a	a	DT
hvd.rsl868	1351	33	batter	batter	NN
hvd.rsl868	1351	34	that	that	WDT
hvd.rsl868	1351	35	will	will	MD
hvd.rsl868	1351	36	be	be	VB
hvd.rsl868	1351	37	a	a	DT
hvd.rsl868	1351	38	trifle	trifle	RB
hvd.rsl868	1351	39	thicker	thick	JJR
hvd.rsl868	1351	40	than	than	IN
hvd.rsl868	1351	41	that	that	DT
hvd.rsl868	1351	42	which	which	WDT
hvd.rsl868	1351	43	is	be	VBZ
hvd.rsl868	1351	44	commonly	commonly	RB
hvd.rsl868	1351	45	used	use	VBN
hvd.rsl868	1351	46	for	for	IN
hvd.rsl868	1351	47	griddle	griddle	JJ
hvd.rsl868	1351	48	cakes	cake	NNS
hvd.rsl868	1351	49	.	.	.
hvd.rsl868	1352	1	Pour	pour	VB
hvd.rsl868	1352	2	a	a	DT
hvd.rsl868	1352	3	little	little	JJ
hvd.rsl868	1352	4	of	of	IN
hvd.rsl868	1352	5	this	this	DT
hvd.rsl868	1352	6	batter	batter	NN
hvd.rsl868	1352	7	into	into	IN
hvd.rsl868	1352	8	buttered	buttered	JJ
hvd.rsl868	1352	9	tins	tin	NNS
hvd.rsl868	1352	10	,	,	,
hvd.rsl868	1352	11	or	or	CC
hvd.rsl868	1352	12	porcelain	porcelain	NN
hvd.rsl868	1352	13	cups	cup	NNS
hvd.rsl868	1352	14	;	;	:
hvd.rsl868	1352	15	place	place	VB
hvd.rsl868	1352	16	a	a	DT
hvd.rsl868	1352	17	number	number	NN
hvd.rsl868	1352	18	of	of	IN
hvd.rsl868	1352	19	well-	well-	JJ
hvd.rsl868	1352	20	sweetened	sweeten	VBN
hvd.rsl868	1352	21	berries	berry	NNS
hvd.rsl868	1352	22	in	in	IN
hvd.rsl868	1352	23	the	the	DT
hvd.rsl868	1352	24	center	center	NN
hvd.rsl868	1352	25	and	and	CC
hvd.rsl868	1352	26	cover	cover	VB
hvd.rsl868	1352	27	them	-PRON-	PRP
hvd.rsl868	1352	28	with	with	IN
hvd.rsl868	1352	29	more	more	JJR
hvd.rsl868	1352	30	batter	batter	NN
hvd.rsl868	1352	31	;	;	:
hvd.rsl868	1352	32	then	then	RB
hvd.rsl868	1352	33	steam	steam	VB
hvd.rsl868	1352	34	for	for	IN
hvd.rsl868	1352	35	about	about	RB
hvd.rsl868	1352	36	half	half	PDT
hvd.rsl868	1352	37	an	an	DT
hvd.rsl868	1352	38	hour	hour	NN
hvd.rsl868	1352	39	.	.	.
hvd.rsl868	1353	1	Serve	serve	VB
hvd.rsl868	1353	2	with	with	IN
hvd.rsl868	1353	3	a	a	DT
hvd.rsl868	1353	4	sauce	sauce	NN
hvd.rsl868	1353	5	made	make	VBN
hvd.rsl868	1353	6	by	by	IN
hvd.rsl868	1353	7	mashing	mash	VBG
hvd.rsl868	1353	8	some	some	DT
hvd.rsl868	1353	9	strawberries	strawberry	NNS
hvd.rsl868	1353	10	and	and	CC
hvd.rsl868	1353	11	incorporating	incorporate	VBG
hvd.rsl868	1353	12	them	-PRON-	PRP
hvd.rsl868	1353	13	into	into	IN
hvd.rsl868	1353	14	an	an	DT
hvd.rsl868	1353	15	ordinary	ordinary	JJ
hvd.rsl868	1353	16	hard	hard	JJ
hvd.rsl868	1353	17	butter-	butter-	JJ
hvd.rsl868	1353	18	and	and	CC
hvd.rsl868	1353	19	-	-	HYPH
hvd.rsl868	1353	20	sugar	sugar	NN
hvd.rsl868	1353	21	sauce	sauce	NN
hvd.rsl868	1353	22	.	.	.
hvd.rsl868	1354	1	Strawberry	Strawberry	NNP
hvd.rsl868	1354	2	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1354	3	cup	cup	NN
hvd.rsl868	1354	4	cleaned	clean	VBD
hvd.rsl868	1354	5	strawberries	strawberry	NNS
hvd.rsl868	1354	6	,	,	,
hvd.rsl868	1354	7	place	place	VBP
hvd.rsl868	1354	8	in	in	IN
hvd.rsl868	1354	9	an	an	DT
hvd.rsl868	1354	10	earthen	earthen	JJ
hvd.rsl868	1354	11	bowl	bowl	NN
hvd.rsl868	1354	12	,	,	,
hvd.rsl868	1354	13	set	set	VBN
hvd.rsl868	1354	14	in	in	IN
hvd.rsl868	1354	15	steamer	steamer	NN
hvd.rsl868	1354	16	over	over	IN
hvd.rsl868	1354	17	a	a	DT
hvd.rsl868	1354	18	pot	pot	NN
hvd.rsl868	1354	19	of	of	IN
hvd.rsl868	1354	20	cold	cold	JJ
hvd.rsl868	1354	21	water	water	NN
hvd.rsl868	1354	22	,	,	,
hvd.rsl868	1354	23	place	place	NN
hvd.rsl868	1354	24	over	over	IN
hvd.rsl868	1354	25	the	the	DT
hvd.rsl868	1354	26	fire	fire	NN
hvd.rsl868	1354	27	;	;	:
hvd.rsl868	1354	28	while	while	IN
hvd.rsl868	1354	29	this	this	DT
hvd.rsl868	1354	30	is	be	VBZ
hvd.rsl868	1354	31	heating	heat	VBG
hvd.rsl868	1354	32	and	and	CC
hvd.rsl868	1354	33	coming	come	VBG
hvd.rsl868	1354	34	to	to	IN
hvd.rsl868	1354	35	a	a	DT
hvd.rsl868	1354	36	boil	boil	NN
hvd.rsl868	1354	37	make	make	VBP
hvd.rsl868	1354	38	a	a	DT
hvd.rsl868	1354	39	batter	batter	NN
hvd.rsl868	1354	40	of	of	IN
hvd.rsl868	1354	41	the	the	DT
hvd.rsl868	1354	42	follow-	follow-	JJ
hvd.rsl868	1354	43	ing	e	VBG
hvd.rsl868	1354	44	:	:	:
hvd.rsl868	1354	45	One	one	CD
hvd.rsl868	1354	46	heaping	heap	VBG
hvd.rsl868	1354	47	cup	cup	NN
hvd.rsl868	1354	48	of	of	IN
hvd.rsl868	1354	49	flour	flour	NN
hvd.rsl868	1354	50	with	with	IN
hvd.rsl868	1354	51	two	two	CD
hvd.rsl868	1354	52	heaping	heap	VBG
hvd.rsl868	1354	53	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1354	54	of	of	IN
hvd.rsl868	1354	55	baking	baking	NN
hvd.rsl868	1354	56	powder	powder	NN
hvd.rsl868	1354	57	and	and	CC
hvd.rsl868	1354	58	one	one	CD
hvd.rsl868	1354	59	-	-	HYPH
hvd.rsl868	1354	60	half	half	NN
hvd.rsl868	1354	61	teaspoonful	teaspoonful	NN
hvd.rsl868	1354	62	of	of	IN
hvd.rsl868	1354	63	salt	salt	NN
hvd.rsl868	1354	64	;	;	:
hvd.rsl868	1354	65	sift	sift	VB
hvd.rsl868	1354	66	all	all	RB
hvd.rsl868	1354	67	together	together	RB
hvd.rsl868	1354	68	two	two	CD
hvd.rsl868	1354	69	or	or	CC
hvd.rsl868	1354	70	three	three	CD
hvd.rsl868	1354	71	times	time	NNS
hvd.rsl868	1354	72	,	,	,
hvd.rsl868	1354	73	then	then	RB
hvd.rsl868	1354	74	add	add	VB
hvd.rsl868	1354	75	sweet	sweet	JJ
hvd.rsl868	1354	76	milk	milk	NN
hvd.rsl868	1354	77	or	or	CC
hvd.rsl868	1354	78	water	water	NN
hvd.rsl868	1354	79	to	to	TO
hvd.rsl868	1354	80	make	make	VB
hvd.rsl868	1354	81	a	a	DT
hvd.rsl868	1354	82	soft	soft	JJ
hvd.rsl868	1354	83	batter	batter	NN
hvd.rsl868	1354	84	that	that	WDT
hvd.rsl868	1354	85	will	will	MD
hvd.rsl868	1354	86	drop	drop	VB
hvd.rsl868	1354	87	easily	easily	RB
hvd.rsl868	1354	88	from	from	IN
hvd.rsl868	1354	89	spoon	spoon	NN
hvd.rsl868	1354	90	.	.	.
hvd.rsl868	1355	1	Lift	lift	VB
hvd.rsl868	1355	2	the	the	DT
hvd.rsl868	1355	3	lid	lid	NN
hvd.rsl868	1355	4	of	of	IN
hvd.rsl868	1355	5	steamer	steamer	NN
hvd.rsl868	1355	6	and	and	CC
hvd.rsl868	1355	7	drop	drop	VB
hvd.rsl868	1355	8	quickly	quickly	RB
hvd.rsl868	1355	9	over	over	IN
hvd.rsl868	1355	10	the	the	DT
hvd.rsl868	1355	11	strawberries	strawberry	NNS
hvd.rsl868	1355	12	,	,	,
hvd.rsl868	1355	13	covering	cover	VBG
hvd.rsl868	1355	14	them	-PRON-	PRP
hvd.rsl868	1355	15	all	all	DT
hvd.rsl868	1355	16	over	over	RB
hvd.rsl868	1355	17	nicely	nicely	RB
hvd.rsl868	1355	18	.	.	.
hvd.rsl868	1356	1	Steam	steam	VB
hvd.rsl868	1356	2	for	for	IN
hvd.rsl868	1356	3	40	40	CD
hvd.rsl868	1356	4	minutes	minute	NNS
hvd.rsl868	1356	5	;	;	:
hvd.rsl868	1356	6	do	do	VB
hvd.rsl868	1356	7	not	not	RB
hvd.rsl868	1356	8	let	let	VB
hvd.rsl868	1356	9	the	the	DT
hvd.rsl868	1356	10	water	water	NN
hvd.rsl868	1356	11	stop	stop	VB
hvd.rsl868	1356	12	boiling	boil	VBG
hvd.rsl868	1356	13	.	.	.
hvd.rsl868	1357	1	This	this	DT
hvd.rsl868	1357	2	quantity	quantity	NN
hvd.rsl868	1357	3	makes	make	VBZ
hvd.rsl868	1357	4	enough	enough	JJ
hvd.rsl868	1357	5	pudding	pudding	NN
hvd.rsl868	1357	6	for	for	IN
hvd.rsl868	1357	7	four	four	CD
hvd.rsl868	1357	8	persons	person	NNS
hvd.rsl868	1357	9	.	.	.
hvd.rsl868	1358	1	Eat	eat	VB
hvd.rsl868	1358	2	either	either	CC
hvd.rsl868	1358	3	with	with	IN
hvd.rsl868	1358	4	cream	cream	NN
hvd.rsl868	1358	5	and	and	CC
hvd.rsl868	1358	6	sugar	sugar	NN
hvd.rsl868	1358	7	or	or	CC
hvd.rsl868	1358	8	a	a	DT
hvd.rsl868	1358	9	sauce	sauce	NN
hvd.rsl868	1358	10	made	make	VBN
hvd.rsl868	1358	11	as	as	IN
hvd.rsl868	1358	12	follows	follow	VBZ
hvd.rsl868	1358	13	:	:	:
hvd.rsl868	1358	14	Break	break	VB
hvd.rsl868	1358	15	one	one	CD
hvd.rsl868	1358	16	egg	egg	NN
hvd.rsl868	1358	17	in	in	IN
hvd.rsl868	1358	18	a	a	DT
hvd.rsl868	1358	19	dish	dish	NN
hvd.rsl868	1358	20	,	,	,
hvd.rsl868	1358	21	add	add	VB
hvd.rsl868	1358	22	one	one	CD
hvd.rsl868	1358	23	heaping	heap	VBG
hvd.rsl868	1358	24	tablespoonful	tablespoonful	NN
hvd.rsl868	1358	25	of	of	IN
hvd.rsl868	1358	26	granulated	granulated	JJ
hvd.rsl868	1358	27	sugar	sugar	NN
hvd.rsl868	1358	28	,	,	,
hvd.rsl868	1358	29	beat	beat	VBD
hvd.rsl868	1358	30	light	light	NN
hvd.rsl868	1358	31	,	,	,
hvd.rsl868	1358	32	then	then	RB
hvd.rsl868	1358	33	add	add	VB
hvd.rsl868	1358	34	dessertspoonful	dessertspoonful	NN
hvd.rsl868	1358	35	of	of	IN
hvd.rsl868	1358	36	flour	flour	NN
hvd.rsl868	1358	37	and	and	CC
hvd.rsl868	1358	38	a	a	DT
hvd.rsl868	1358	39	pinch	pinch	NN
hvd.rsl868	1358	40	of	of	IN
hvd.rsl868	1358	41	salt	salt	NN
hvd.rsl868	1358	42	;	;	:
hvd.rsl868	1358	43	beat	beat	VBD
hvd.rsl868	1358	44	well	well	RB
hvd.rsl868	1358	45	again	again	RB
hvd.rsl868	1358	46	;	;	:
hvd.rsl868	1358	47	then	then	RB
hvd.rsl868	1358	48	add	add	VB
hvd.rsl868	1358	49	slowly	slowly	RB
hvd.rsl868	1358	50	boiling	boil	VBG
hvd.rsl868	1358	51	water	water	NN
hvd.rsl868	1358	52	until	until	IN
hvd.rsl868	1358	53	the	the	DT
hvd.rsl868	1358	54	sauce	sauce	NN
hvd.rsl868	1358	55	is	be	VBZ
hvd.rsl868	1358	56	of	of	IN
hvd.rsl868	1358	57	the	the	DT
hvd.rsl868	1358	58	required	require	VBN
hvd.rsl868	1358	59	thickness	thickness	NN
hvd.rsl868	1358	60	(	(	-LRB-
hvd.rsl868	1358	61	about	about	IN
hvd.rsl868	1358	62	like	like	UH
hvd.rsl868	1358	63	nice	nice	JJ
hvd.rsl868	1358	64	cream	cream	NN
hvd.rsl868	1358	65	)	)	-RRB-
hvd.rsl868	1358	66	;	;	:
hvd.rsl868	1358	67	flavor	flavor	NN
hvd.rsl868	1358	68	to	to	TO
hvd.rsl868	1358	69	taste	taste	VB
hvd.rsl868	1358	70	.	.	.
hvd.rsl868	1359	1	This	this	DT
hvd.rsl868	1359	2	sauce	sauce	NN
hvd.rsl868	1359	3	is	be	VBZ
hvd.rsl868	1359	4	very	very	RB
hvd.rsl868	1359	5	nice	nice	JJ
hvd.rsl868	1359	6	with	with	IN
hvd.rsl868	1359	7	any	any	DT
hvd.rsl868	1359	8	kind	kind	NN
hvd.rsl868	1359	9	of	of	IN
hvd.rsl868	1359	10	pudding	pudding	NN
hvd.rsl868	1359	11	,	,	,
hvd.rsl868	1359	12	especially	especially	RB
hvd.rsl868	1359	13	cot-	cot-	RB
hvd.rsl868	1359	14	tage	tage	NN
hvd.rsl868	1359	15	pudding	pudding	NN
hvd.rsl868	1359	16	.	.	.
hvd.rsl868	1360	1	Sweet	Sweet	NNP
hvd.rsl868	1360	2	Potato	Potato	NNP
hvd.rsl868	1360	3	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1360	4	quart	quart	NN
hvd.rsl868	1360	5	grated	grate	VBN
hvd.rsl868	1360	6	raw	raw	JJ
hvd.rsl868	1360	7	sweet	sweet	JJ
hvd.rsl868	1360	8	potato	potato	NN
hvd.rsl868	1360	9	,	,	,
hvd.rsl868	1360	10	one	one	CD
hvd.rsl868	1360	11	quart	quart	NN
hvd.rsl868	1360	12	milk	milk	NN
hvd.rsl868	1360	13	,	,	,
hvd.rsl868	1360	14	three	three	CD
hvd.rsl868	1360	15	eggs	egg	NNS
hvd.rsl868	1360	16	,	,	,
hvd.rsl868	1360	17	two	two	CD
hvd.rsl868	1360	18	cupfuls	cupfuls	NNP
hvd.rsl868	1360	19	sugar	sugar	NN
hvd.rsl868	1360	20	,	,	,
hvd.rsl868	1360	21	piece	piece	NN
hvd.rsl868	1360	22	of	of	IN
hvd.rsl868	1360	23	butter	butter	NN
hvd.rsl868	1360	24	the	the	DT
hvd.rsl868	1360	25	size	size	NN
hvd.rsl868	1360	26	of	of	IN
hvd.rsl868	1360	27	an	an	DT
hvd.rsl868	1360	28	egg	egg	NN
hvd.rsl868	1360	29	,	,	,
hvd.rsl868	1360	30	one	one	CD
hvd.rsl868	1360	31	-	-	HYPH
hvd.rsl868	1360	32	half	half	NN
hvd.rsl868	1360	33	teaspoonful	teaspoonful	NN
hvd.rsl868	1360	34	of	of	IN
hvd.rsl868	1360	35	salt	salt	NN
hvd.rsl868	1360	36	,	,	,
hvd.rsl868	1360	37	cinnamon	cinnamon	NN
hvd.rsl868	1360	38	and	and	CC
hvd.rsl868	1360	39	allspice	allspice	NN
hvd.rsl868	1360	40	to	to	TO
hvd.rsl868	1360	41	taste	taste	VB
hvd.rsl868	1360	42	.	.	.
hvd.rsl868	1361	1	Mix	mix	VB
hvd.rsl868	1361	2	well	well	RB
hvd.rsl868	1361	3	,	,	,
hvd.rsl868	1361	4	put	put	VBN
hvd.rsl868	1361	5	in	in	RP
hvd.rsl868	1361	6	a	a	DT
hvd.rsl868	1361	7	buttered	buttered	JJ
hvd.rsl868	1361	8	earthen	earthen	JJ
hvd.rsl868	1361	9	pudding	pudding	NN
hvd.rsl868	1361	10	dish	dish	NN
hvd.rsl868	1361	11	,	,	,
hvd.rsl868	1361	12	and	and	CC
hvd.rsl868	1361	13	bake	bake	VB
hvd.rsl868	1361	14	two	two	CD
hvd.rsl868	1361	15	hours	hour	NNS
hvd.rsl868	1361	16	in	in	IN
hvd.rsl868	1361	17	a	a	DT
hvd.rsl868	1361	18	moderate	moderate	JJ
hvd.rsl868	1361	19	oven	oven	NN
hvd.rsl868	1361	20	.	.	.
hvd.rsl868	1362	1	Steamed	Steamed	NNP
hvd.rsl868	1362	2	Sweet	Sweet	NNP
hvd.rsl868	1362	3	Potato	Potato	NNP
hvd.rsl868	1362	4	Pudding.—Take	Pudding.—Take	NNP
hvd.rsl868	1362	5	two	two	CD
hvd.rsl868	1362	6	cupfuls	cupful	NNS
hvd.rsl868	1362	7	of	of	IN
hvd.rsl868	1362	8	grated	grate	VBN
hvd.rsl868	1362	9	raw	raw	JJ
hvd.rsl868	1362	10	potatoes	potato	NNS
hvd.rsl868	1362	11	,	,	,
hvd.rsl868	1362	12	one	one	CD
hvd.rsl868	1362	13	cupful	cupful	NN
hvd.rsl868	1362	14	of	of	IN
hvd.rsl868	1362	15	grated	grated	JJ
hvd.rsl868	1362	16	carrots	carrot	NNS
hvd.rsl868	1362	17	,	,	,
hvd.rsl868	1362	18	two	two	CD
hvd.rsl868	1362	19	cupfuls	cupful	NNS
hvd.rsl868	1362	20	of	of	IN
hvd.rsl868	1362	21	currants	currant	NNS
hvd.rsl868	1362	22	,	,	,
hvd.rsl868	1362	23	one	one	CD
hvd.rsl868	1362	24	cupful	cupful	NN
hvd.rsl868	1362	25	of	of	IN
hvd.rsl868	1362	26	raisins	raisin	NNS
hvd.rsl868	1362	27	stoned	stone	VBN
hvd.rsl868	1362	28	and	and	CC
hvd.rsl868	1362	29	_	_	NNP
hvd.rsl868	1362	30	chopped	chop	VBD
hvd.rsl868	1362	31	,	,	,
hvd.rsl868	1362	32	one	one	CD
hvd.rsl868	1362	33	cupful	cupful	NN
hvd.rsl868	1362	34	of	of	IN
hvd.rsl868	1362	35	minced	mince	VBN
hvd.rsl868	1362	36	suet	suet	NN
hvd.rsl868	1362	37	,	,	,
hvd.rsl868	1362	38	one	one	PRP
hvd.rsl868	1362	39	cup-	cup-	NN
hvd.rsl868	1362	40	ful	ful	NN
hvd.rsl868	1362	41	of	of	IN
hvd.rsl868	1362	42	sugar	sugar	NN
hvd.rsl868	1362	43	,	,	,
hvd.rsl868	1362	44	one	one	CD
hvd.rsl868	1362	45	teaspoonful	teaspoonful	NN
hvd.rsl868	1362	46	each	each	DT
hvd.rsl868	1362	47	of	of	IN
hvd.rsl868	1362	48	salt	salt	NN
hvd.rsl868	1362	49	and	and	CC
hvd.rsl868	1362	50	soda	soda	NN
hvd.rsl868	1362	51	,	,	,
hvd.rsl868	1362	52	and	and	CC
hvd.rsl868	1362	53	flour	flour	NN
hvd.rsl868	1362	54	enough	enough	RB
hvd.rsl868	1362	55	to	to	TO
hvd.rsl868	1362	56	make	make	VB
hvd.rsl868	1362	57	a	a	DT
hvd.rsl868	1362	58	stiff	stiff	JJ
hvd.rsl868	1362	59	batter	batter	NN
hvd.rsl868	1362	60	.	.	.
hvd.rsl868	1363	1	Place	place	VB
hvd.rsl868	1363	2	in	in	IN
hvd.rsl868	1363	3	a	a	DT
hvd.rsl868	1363	4	greased	grease	VBN
hvd.rsl868	1363	5	mold	mold	NN
hvd.rsl868	1363	6	and	and	CC
hvd.rsl868	1363	7	steam	steam	VB
hvd.rsl868	1363	8	two	two	CD
hvd.rsl868	1363	9	hours	hour	NNS
hvd.rsl868	1363	10	.	.	.
hvd.rsl868	1364	1	Serve	serve	VB
hvd.rsl868	1364	2	with	with	IN
hvd.rsl868	1364	3	boiled	boil	VBN
hvd.rsl868	1364	4	sauce	sauce	NN
hvd.rsl868	1364	5	.	.	.
hvd.rsl868	1365	1	THE	the	DT
hvd.rsl868	1365	2	RURAL	rural	JJ
hvd.rsl868	1365	3	COOK	COOK	NNP
hvd.rsl868	1365	4	BOOK	BOOK	NNP
hvd.rsl868	1365	5	.	.	.
hvd.rsl868	1366	1	69	69	CD
hvd.rsl868	1366	2	Suet	suet	NN
hvd.rsl868	1366	3	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1366	4	cupful	cupful	JJ
hvd.rsl868	1366	5	molasses	molasses	NN
hvd.rsl868	1366	6	,	,	,
hvd.rsl868	1366	7	one	one	CD
hvd.rsl868	1366	8	cupful	cupful	JJ
hvd.rsl868	1366	9	beef	beef	NN
hvd.rsl868	1366	10	suet	suet	NN
hvd.rsl868	1366	11	chopped	chop	VBN
hvd.rsl868	1366	12	fine	fine	RB
hvd.rsl868	1366	13	,	,	,
hvd.rsl868	1366	14	one	one	CD
hvd.rsl868	1366	15	cupful	cupful	JJ
hvd.rsl868	1366	16	sour	sour	JJ
hvd.rsl868	1366	17	milk	milk	NN
hvd.rsl868	1366	18	,	,	,
hvd.rsl868	1366	19	one	one	CD
hvd.rsl868	1366	20	teaspoonful	teaspoonful	NN
hvd.rsl868	1366	21	saleratus	saleratus	NN
hvd.rsl868	1366	22	,	,	,
hvd.rsl868	1366	23	one	one	CD
hvd.rsl868	1366	24	cupful	cupful	NN
hvd.rsl868	1366	25	stoned	stone	VBN
hvd.rsl868	1366	26	raisins	raisin	NNS
hvd.rsl868	1366	27	,	,	,
hvd.rsl868	1366	28	one	one	CD
hvd.rsl868	1366	29	-	-	HYPH
hvd.rsl868	1366	30	half	half	NN
hvd.rsl868	1366	31	teaspoonful	teaspoonful	NN
hvd.rsl868	1366	32	salt	salt	NN
hvd.rsl868	1366	33	,	,	,
hvd.rsl868	1366	34	four	four	CD
hvd.rsl868	1366	35	cupfuls	cupfuls	NN
hvd.rsl868	1366	36	flour	flour	NN
hvd.rsl868	1366	37	.	.	.
hvd.rsl868	1367	1	Mix	mix	VB
hvd.rsl868	1367	2	thoroughly	thoroughly	RB
hvd.rsl868	1367	3	.	.	.
hvd.rsl868	1368	1	Put	put	VB
hvd.rsl868	1368	2	in	in	RP
hvd.rsl868	1368	3	a	a	DT
hvd.rsl868	1368	4	buttered	buttered	JJ
hvd.rsl868	1368	5	basin	basin	NN
hvd.rsl868	1368	6	in	in	IN
hvd.rsl868	1368	7	the	the	DT
hvd.rsl868	1368	8	steamer	steamer	NN
hvd.rsl868	1368	9	over	over	IN
hvd.rsl868	1368	10	a	a	DT
hvd.rsl868	1368	11	kettle	kettle	NN
hvd.rsl868	1368	12	of	of	IN
hvd.rsl868	1368	13	boiling	boil	VBG
hvd.rsl868	1368	14	water	water	NN
hvd.rsl868	1368	15	.	.	.
hvd.rsl868	1369	1	Steam	steam	VB
hvd.rsl868	1369	2	for	for	IN
hvd.rsl868	1369	3	four	four	CD
hvd.rsl868	1369	4	hours	hour	NNS
hvd.rsl868	1369	5	.	.	.
hvd.rsl868	1370	1	Do	do	VB
hvd.rsl868	1370	2	not	not	RB
hvd.rsl868	1370	3	disturb	disturb	VB
hvd.rsl868	1370	4	while	while	IN
hvd.rsl868	1370	5	steaming	steam	VBG
hvd.rsl868	1370	6	;	;	:
hvd.rsl868	1370	7	at	at	IN
hvd.rsl868	1370	8	least	least	JJS
hvd.rsl868	1370	9	not	not	RB
hvd.rsl868	1370	10	for	for	IN
hvd.rsl868	1370	11	the	the	DT
hvd.rsl868	1370	12	first	first	JJ
hvd.rsl868	1370	13	hour	hour	NN
hvd.rsl868	1370	14	.	.	.
hvd.rsl868	1371	1	French	french	JJ
hvd.rsl868	1371	2	Tapioca	Tapioca	NNP
hvd.rsl868	1371	3	Pudding.—Scald	Pudding.—Scald	NNP
hvd.rsl868	1371	4	one	one	CD
hvd.rsl868	1371	5	pint	pint	NN
hvd.rsl868	1371	6	of	of	IN
hvd.rsl868	1371	7	milk	milk	NN
hvd.rsl868	1371	8	over	over	IN
hvd.rsl868	1371	9	hot	hot	JJ
hvd.rsl868	1371	10	water	water	NN
hvd.rsl868	1371	11	.	.	.
hvd.rsl868	1372	1	Stir	stir	VB
hvd.rsl868	1372	2	in	in	IN
hvd.rsl868	1372	3	one	one	CD
hvd.rsl868	1372	4	-	-	HYPH
hvd.rsl868	1372	5	third	third	NN
hvd.rsl868	1372	6	of	of	IN
hvd.rsl868	1372	7	a	a	DT
hvd.rsl868	1372	8	cup	cup	NN
hvd.rsl868	1372	9	of	of	IN
hvd.rsl868	1372	10	a	a	DT
hvd.rsl868	1372	11	quick	quick	JJ
hvd.rsl868	1372	12	cooking	cooking	NN
hvd.rsl868	1372	13	tapioca	tapioca	NN
hvd.rsl868	1372	14	,	,	,
hvd.rsl868	1372	15	mixed	mix	VBN
hvd.rsl868	1372	16	with	with	IN
hvd.rsl868	1372	17	a	a	DT
hvd.rsl868	1372	18	few	few	JJ
hvd.rsl868	1372	19	grains	grain	NNS
hvd.rsl868	1372	20	of	of	IN
hvd.rsl868	1372	21	salt	salt	NN
hvd.rsl868	1372	22	and	and	CC
hvd.rsl868	1372	23	one	one	CD
hvd.rsl868	1372	24	-	-	HYPH
hvd.rsl868	1372	25	fourth	fourth	NN
hvd.rsl868	1372	26	a	a	DT
hvd.rsl868	1372	27	cup	cup	NN
hvd.rsl868	1372	28	of	of	IN
hvd.rsl868	1372	29	sugar	sugar	NN
hvd.rsl868	1372	30	.	.	.
hvd.rsl868	1373	1	Stir	stir	VB
hvd.rsl868	1373	2	and	and	CC
hvd.rsl868	1373	3	cook	cook	VB
hvd.rsl868	1373	4	about	about	RB
hvd.rsl868	1373	5	ten	ten	CD
hvd.rsl868	1373	6	minutes	minute	NNS
hvd.rsl868	1373	7	,	,	,
hvd.rsl868	1373	8	then	then	RB
hvd.rsl868	1373	9	add	add	VB
hvd.rsl868	1373	10	very	very	RB
hvd.rsl868	1373	11	gradually	gradually	RB
hvd.rsl868	1373	12	to	to	IN
hvd.rsl868	1373	13	three	three	CD
hvd.rsl868	1373	14	eggs	egg	NNS
hvd.rsl868	1373	15	(	(	-LRB-
hvd.rsl868	1373	16	or	or	CC
hvd.rsl868	1373	17	two	two	CD
hvd.rsl868	1373	18	whole	whole	JJ
hvd.rsl868	1373	19	eggs	egg	NNS
hvd.rsl868	1373	20	and	and	CC
hvd.rsl868	1373	21	the	the	DT
hvd.rsl868	1373	22	whites	white	NNS
hvd.rsl868	1373	23	of	of	IN
hvd.rsl868	1373	24	two	two	CD
hvd.rsl868	1373	25	more	more	JJR
hvd.rsl868	1373	26	)	)	-RRB-
hvd.rsl868	1373	27	,	,	,
hvd.rsl868	1373	28	beaten	beat	VBD
hvd.rsl868	1373	29	very	very	RB
hvd.rsl868	1373	30	light	light	JJ
hvd.rsl868	1373	31	and	and	CC
hvd.rsl868	1373	32	thick	thick	JJ
hvd.rsl868	1373	33	.	.	.
hvd.rsl868	1374	1	Also	also	RB
hvd.rsl868	1374	2	add	add	VB
hvd.rsl868	1374	3	a	a	DT
hvd.rsl868	1374	4	grating	grating	NN
hvd.rsl868	1374	5	of	of	IN
hvd.rsl868	1374	6	lemon	lemon	NN
hvd.rsl868	1374	7	rind	rind	NN
hvd.rsl868	1374	8	and	and	CC
hvd.rsl868	1374	9	a	a	DT
hvd.rsl868	1374	10	tablespoonful	tablespoonful	NN
hvd.rsl868	1374	11	of	of	IN
hvd.rsl868	1374	12	butter	butter	NN
hvd.rsl868	1374	13	.	.	.
hvd.rsl868	1375	1	Turn	turn	VB
hvd.rsl868	1375	2	into	into	IN
hvd.rsl868	1375	3	a	a	DT
hvd.rsl868	1375	4	tur-	tur-	DT
hvd.rsl868	1375	5	ban	ban	NN
hvd.rsl868	1375	6	-	-	HYPH
hvd.rsl868	1375	7	shaped	shape	VBN
hvd.rsl868	1375	8	mold	mold	NN
hvd.rsl868	1375	9	,	,	,
hvd.rsl868	1375	10	thoroughly	thoroughly	RB
hvd.rsl868	1375	11	buttered	butter	VBD
hvd.rsl868	1375	12	and	and	CC
hvd.rsl868	1375	13	dusted	dust	VBN
hvd.rsl868	1375	14	with	with	IN
hvd.rsl868	1375	15	sugar	sugar	NN
hvd.rsl868	1375	16	,	,	,
hvd.rsl868	1375	17	and	and	CC
hvd.rsl868	1375	18	bake	bake	VB
hvd.rsl868	1375	19	,	,	,
hvd.rsl868	1375	20	standing	stand	VBG
hvd.rsl868	1375	21	in	in	IN
hvd.rsl868	1375	22	a	a	DT
hvd.rsl868	1375	23	pan	pan	NN
hvd.rsl868	1375	24	of	of	IN
hvd.rsl868	1375	25	water	water	NN
hvd.rsl868	1375	26	,	,	,
hvd.rsl868	1375	27	one	one	CD
hvd.rsl868	1375	28	hour	hour	NN
hvd.rsl868	1375	29	.	.	.
hvd.rsl868	1376	1	Serve	serve	VB
hvd.rsl868	1376	2	cold	cold	JJ
hvd.rsl868	1376	3	,	,	,
hvd.rsl868	1376	4	turned	turn	VBD
hvd.rsl868	1376	5	from	from	IN
hvd.rsl868	1376	6	the	the	DT
hvd.rsl868	1376	7	mold	mold	NN
hvd.rsl868	1376	8	and	and	CC
hvd.rsl868	1376	9	surrounded	surround	VBD
hvd.rsl868	1376	10	with	with	IN
hvd.rsl868	1376	11	a	a	DT
hvd.rsl868	1376	12	fruit	fruit	NN
hvd.rsl868	1376	13	sauce	sauce	NN
hvd.rsl868	1376	14	.	.	.
hvd.rsl868	1377	1	This	this	DT
hvd.rsl868	1377	2	is	be	VBZ
hvd.rsl868	1377	3	a	a	DT
hvd.rsl868	1377	4	rich	rich	JJ
hvd.rsl868	1377	5	,	,	,
hvd.rsl868	1377	6	yet	yet	CC
hvd.rsl868	1377	7	delicate	delicate	JJ
hvd.rsl868	1377	8	pudding	pudding	NN
hvd.rsl868	1377	9	.	.	.
hvd.rsl868	1378	1	Taylor	Taylor	NNP
hvd.rsl868	1378	2	Pudding.—Stir	Pudding.—Stir	NNP
hvd.rsl868	1378	3	into	into	IN
hvd.rsl868	1378	4	a	a	DT
hvd.rsl868	1378	5	cup	cup	NN
hvd.rsl868	1378	6	of	of	IN
hvd.rsl868	1378	7	sweet	sweet	JJ
hvd.rsl868	1378	8	milk	milk	NN
hvd.rsl868	1378	9	a	a	DT
hvd.rsl868	1378	10	level	level	JJ
hvd.rsl868	1378	11	teaspoonful	teaspoonful	NN
hvd.rsl868	1378	12	of	of	IN
hvd.rsl868	1378	13	soda	soda	NN
hvd.rsl868	1378	14	and	and	CC
hvd.rsl868	1378	15	a	a	DT
hvd.rsl868	1378	16	teaspoonful	teaspoonful	NN
hvd.rsl868	1378	17	of	of	IN
hvd.rsl868	1378	18	salt	salt	NN
hvd.rsl868	1378	19	.	.	.
hvd.rsl868	1379	1	Beat	beat	VB
hvd.rsl868	1379	2	into	into	IN
hvd.rsl868	1379	3	the	the	DT
hvd.rsl868	1379	4	milk	milk	NN
hvd.rsl868	1379	5	a	a	DT
hvd.rsl868	1379	6	cup	cup	NN
hvd.rsl868	1379	7	of	of	IN
hvd.rsl868	1379	8	Porto	Porto	NNP
hvd.rsl868	1379	9	Rican	rican	JJ
hvd.rsl868	1379	10	molasses	molasse	NNS
hvd.rsl868	1379	11	and	and	CC
hvd.rsl868	1379	12	stir	stir	VB
hvd.rsl868	1379	13	the	the	DT
hvd.rsl868	1379	14	wet	wet	JJ
hvd.rsl868	1379	15	ingredients	ingredient	NNS
hvd.rsl868	1379	16	slowly	slowly	RB
hvd.rsl868	1379	17	into	into	IN
hvd.rsl868	1379	18	two	two	CD
hvd.rsl868	1379	19	cups	cup	NNS
hvd.rsl868	1379	20	of	of	IN
hvd.rsl868	1379	21	well-	well-	JJ
hvd.rsl868	1379	22	sifted	sift	VBN
hvd.rsl868	1379	23	flour	flour	NN
hvd.rsl868	1379	24	.	.	.
hvd.rsl868	1380	1	Beat	beat	VB
hvd.rsl868	1380	2	the	the	DT
hvd.rsl868	1380	3	batter	batter	NN
hvd.rsl868	1380	4	well	well	RB
hvd.rsl868	1380	5	and	and	CC
hvd.rsl868	1380	6	pour	pour	VB
hvd.rsl868	1380	7	it	-PRON-	PRP
hvd.rsl868	1380	8	into	into	IN
hvd.rsl868	1380	9	a	a	DT
hvd.rsl868	1380	10	greased	grease	VBN
hvd.rsl868	1380	11	cake	cake	NN
hvd.rsl868	1380	12	tin	tin	NN
hvd.rsl868	1380	13	.	.	.
hvd.rsl868	1381	1	It	-PRON-	PRP
hvd.rsl868	1381	2	will	will	MD
hvd.rsl868	1381	3	be	be	VB
hvd.rsl868	1381	4	about	about	IN
hvd.rsl868	1381	5	the	the	DT
hvd.rsl868	1381	6	consistency	consistency	NN
hvd.rsl868	1381	7	of	of	IN
hvd.rsl868	1381	8	cake	cake	NN
hvd.rsl868	1381	9	batter	batter	NN
hvd.rsl868	1381	10	.	.	.
hvd.rsl868	1382	1	Bake	bake	VB
hvd.rsl868	1382	2	it	-PRON-	PRP
hvd.rsl868	1382	3	in	in	IN
hvd.rsl868	1382	4	a	a	DT
hvd.rsl868	1382	5	hot	hot	JJ
hvd.rsl868	1382	6	oven	oven	NN
hvd.rsl868	1382	7	for	for	IN
hvd.rsl868	1382	8	about	about	RB
hvd.rsl868	1382	9	thirty	thirty	CD
hvd.rsl868	1382	10	or	or	CC
hvd.rsl868	1382	11	forty	forty	CD
hvd.rsl868	1382	12	minutes	minute	NNS
hvd.rsl868	1382	13	.	.	.
hvd.rsl868	1383	1	When	when	WRB
hvd.rsl868	1383	2	it	-PRON-	PRP
hvd.rsl868	1383	3	is	be	VBZ
hvd.rsl868	1383	4	nearly	nearly	RB
hvd.rsl868	1383	5	done	do	VBN
hvd.rsl868	1383	6	prepare	prepare	VB
hvd.rsl868	1383	7	a	a	DT
hvd.rsl868	1383	8	liquid	liquid	NN
hvd.rsl868	1383	9	sauce	sauce	NN
hvd.rsl868	1383	10	,	,	,
hvd.rsl868	1383	11	as	as	IN
hvd.rsl868	1383	12	follows	follow	VBZ
hvd.rsl868	1383	13	:	:	:
hvd.rsl868	1383	14	Put	put	VB
hvd.rsl868	1383	15	in	in	RP
hvd.rsl868	1383	16	a	a	DT
hvd.rsl868	1383	17	saucepan	saucepan	NN
hvd.rsl868	1383	18	five	five	CD
hvd.rsl868	1383	19	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1383	20	of	of	IN
hvd.rsl868	1383	21	sugar	sugar	NN
hvd.rsl868	1383	22	and	and	CC
hvd.rsl868	1383	23	10	10	CD
hvd.rsl868	1383	24	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1383	25	of	of	IN
hvd.rsl868	1383	26	water	water	NN
hvd.rsl868	1383	27	.	.	.
hvd.rsl868	1384	1	Let	let	VB
hvd.rsl868	1384	2	it	-PRON-	PRP
hvd.rsl868	1384	3	boil	boil	VB
hvd.rsl868	1384	4	for	for	IN
hvd.rsl868	1384	5	four	four	CD
hvd.rsl868	1384	6	minutes	minute	NNS
hvd.rsl868	1384	7	and	and	CC
hvd.rsl868	1384	8	then	then	RB
hvd.rsl868	1384	9	add	add	VB
hvd.rsl868	1384	10	three	three	CD
hvd.rsl868	1384	11	level	level	NN
hvd.rsl868	1384	12	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1384	13	of	of	IN
hvd.rsl868	1384	14	butter	butter	NN
hvd.rsl868	1384	15	and	and	CC
hvd.rsl868	1384	16	flavor	flavor	NN
hvd.rsl868	1384	17	well	well	RB
hvd.rsl868	1384	18	with	with	IN
hvd.rsl868	1384	19	nutmeg	nutmeg	NNS
hvd.rsl868	1384	20	.	.	.
hvd.rsl868	1385	1	When	when	WRB
hvd.rsl868	1385	2	the	the	DT
hvd.rsl868	1385	3	pudding	pudding	NN
hvd.rsl868	1385	4	is	be	VBZ
hvd.rsl868	1385	5	done	do	VBN
hvd.rsl868	1385	6	turn	turn	NN
hvd.rsl868	1385	7	it	-PRON-	PRP
hvd.rsl868	1385	8	out	out	RP
hvd.rsl868	1385	9	on	on	IN
hvd.rsl868	1385	10	a	a	DT
hvd.rsl868	1385	11	platter	platter	NN
hvd.rsl868	1385	12	and	and	CC
hvd.rsl868	1385	13	carry	carry	VB
hvd.rsl868	1385	14	it	-PRON-	PRP
hvd.rsl868	1385	15	to	to	IN
hvd.rsl868	1385	16	the	the	DT
hvd.rsl868	1385	17	table	table	NN
hvd.rsl868	1385	18	.	.	.
hvd.rsl868	1386	1	Serve	serve	VB
hvd.rsl868	1386	2	it	-PRON-	PRP
hvd.rsl868	1386	3	cut	cut	VBN
hvd.rsl868	1386	4	in	in	IN
hvd.rsl868	1386	5	thick	thick	JJ
hvd.rsl868	1386	6	slices	slice	NNS
hvd.rsl868	1386	7	with	with	IN
hvd.rsl868	1386	8	the	the	DT
hvd.rsl868	1386	9	liquid	liquid	JJ
hvd.rsl868	1386	10	sauce	sauce	NN
hvd.rsl868	1386	11	.	.	.
hvd.rsl868	1387	1	Yorkshire	Yorkshire	NNP
hvd.rsl868	1387	2	Pudding.—This	Pudding.—This	NNP
hvd.rsl868	1387	3	is	be	VBZ
hvd.rsl868	1387	4	a	a	DT
hvd.rsl868	1387	5	batter	batter	NN
hvd.rsl868	1387	6	pudding	pudding	NN
hvd.rsl868	1387	7	cooked	cook	VBN
hvd.rsl868	1387	8	where	where	WRB
hvd.rsl868	1387	9	it	-PRON-	PRP
hvd.rsl868	1387	10	will	will	MD
hvd.rsl868	1387	11	receive	receive	VB
hvd.rsl868	1387	12	the	the	DT
hvd.rsl868	1387	13	drippings	dripping	NNS
hvd.rsl868	1387	14	from	from	IN
hvd.rsl868	1387	15	the	the	DT
hvd.rsl868	1387	16	roasting	roasting	NN
hvd.rsl868	1387	17	meat	meat	NN
hvd.rsl868	1387	18	,	,	,
hvd.rsl868	1387	19	and	and	CC
hvd.rsl868	1387	20	it	-PRON-	PRP
hvd.rsl868	1387	21	is	be	VBZ
hvd.rsl868	1387	22	very	very	RB
hvd.rsl868	1387	23	good	good	JJ
hvd.rsl868	1387	24	;	;	:
hvd.rsl868	1387	25	as	as	RB
hvd.rsl868	1387	26	originally	originally	RB
hvd.rsl868	1387	27	made	make	VBN
hvd.rsl868	1387	28	it	-PRON-	PRP
hvd.rsl868	1387	29	was	be	VBD
hvd.rsl868	1387	30	cooked	cook	VBN
hvd.rsl868	1387	31	in	in	IN
hvd.rsl868	1387	32	front	front	NN
hvd.rsl868	1387	33	of	of	IN
hvd.rsl868	1387	34	an	an	DT
hvd.rsl868	1387	35	open	open	JJ
hvd.rsl868	1387	36	fire	fire	NN
hvd.rsl868	1387	37	,	,	,
hvd.rsl868	1387	38	where	where	WRB
hvd.rsl868	1387	39	it	-PRON-	PRP
hvd.rsl868	1387	40	would	would	MD
hvd.rsl868	1387	41	receive	receive	VB
hvd.rsl868	1387	42	drippings	dripping	NNS
hvd.rsl868	1387	43	from	from	IN
hvd.rsl868	1387	44	the	the	DT
hvd.rsl868	1387	45	meat	meat	NN
hvd.rsl868	1387	46	cooking	cooking	NN
hvd.rsl868	1387	47	upon	upon	IN
hvd.rsl868	1387	48	a	a	DT
hvd.rsl868	1387	49	spit	spit	NN
hvd.rsl868	1387	50	.	.	.
hvd.rsl868	1388	1	About	about	RB
hvd.rsl868	1388	2	an	an	DT
hvd.rsl868	1388	3	hour	hour	NN
hvd.rsl868	1388	4	before	before	IN
hvd.rsl868	1388	5	the	the	DT
hvd.rsl868	1388	6	roast	roast	NN
hvd.rsl868	1388	7	of	of	IN
hvd.rsl868	1388	8	beef	beef	NN
hvd.rsl868	1388	9	is	be	VBZ
hvd.rsl868	1388	10	done	do	VBN
hvd.rsl868	1388	11	drain	drain	NN
hvd.rsl868	1388	12	off	off	IN
hvd.rsl868	1388	13	the	the	DT
hvd.rsl868	1388	14	gravy	gravy	NN
hvd.rsl868	1388	15	,	,	,
hvd.rsl868	1388	16	leaving	leave	VBG
hvd.rsl868	1388	17	about	about	RB
hvd.rsl868	1388	18	two	two	CD
hvd.rsl868	1388	19	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1388	20	in	in	IN
hvd.rsl868	1388	21	the	the	DT
hvd.rsl868	1388	22	dripping	drip	VBG
hvd.rsl868	1388	23	pan	pan	NN
hvd.rsl868	1388	24	.	.	.
hvd.rsl868	1389	1	The	the	DT
hvd.rsl868	1389	2	meat	meat	NN
hvd.rsl868	1389	3	should	should	MD
hvd.rsl868	1389	4	be	be	VB
hvd.rsl868	1389	5	laid	lay	VBN
hvd.rsl868	1389	6	upon	upon	IN
hvd.rsl868	1389	7	a	a	DT
hvd.rsl868	1389	8	rack	rack	NN
hvd.rsl868	1389	9	over	over	IN
hvd.rsl868	1389	10	the	the	DT
hvd.rsl868	1389	11	pan	pan	NN
hvd.rsl868	1389	12	,	,	,
hvd.rsl868	1389	13	so	so	IN
hvd.rsl868	1389	14	as	as	IN
hvd.rsl868	1389	15	to	to	TO
hvd.rsl868	1389	16	raise	raise	VB
hvd.rsl868	1389	17	it	-PRON-	PRP
hvd.rsl868	1389	18	up	up	RP
hvd.rsl868	1389	19	.	.	.
hvd.rsl868	1390	1	The	the	DT
hvd.rsl868	1390	2	pudding	pudding	NN
hvd.rsl868	1390	3	requires	require	VBZ
hvd.rsl868	1390	4	three	three	CD
hvd.rsl868	1390	5	eggs	egg	NNS
hvd.rsl868	1390	6	,	,	,
hvd.rsl868	1390	7	one	one	CD
hvd.rsl868	1390	8	pint	pint	NN
hvd.rsl868	1390	9	of	of	IN
hvd.rsl868	1390	10	milk	milk	NN
hvd.rsl868	1390	11	,	,	,
hvd.rsl868	1390	12	six	six	CD
hvd.rsl868	1390	13	large	large	JJ
hvd.rsl868	1390	14	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1390	15	of	of	IN
hvd.rsl868	1390	16	flour	flour	NN
hvd.rsl868	1390	17	,	,	,
hvd.rsl868	1390	18	one	one	CD
hvd.rsl868	1390	19	-	-	HYPH
hvd.rsl868	1390	20	half	half	NN
hvd.rsl868	1390	21	teaspoonful	teaspoonful	NN
hvd.rsl868	1390	22	of	of	IN
hvd.rsl868	1390	23	salt	salt	NN
hvd.rsl868	1390	24	,	,	,
hvd.rsl868	1390	25	and	and	CC
hvd.rsl868	1390	26	two	two	CD
hvd.rsl868	1390	27	dashes	dash	NNS
hvd.rsl868	1390	28	of	of	IN
hvd.rsl868	1390	29	pepper	pepper	NN
hvd.rsl868	1390	30	.	.	.
hvd.rsl868	1391	1	Beat	beat	VB
hvd.rsl868	1391	2	the	the	DT
hvd.rsl868	1391	3	eggs	egg	NNS
hvd.rsl868	1391	4	until	until	IN
hvd.rsl868	1391	5	light	light	NN
hvd.rsl868	1391	6	,	,	,
hvd.rsl868	1391	7	then	then	RB
hvd.rsl868	1391	8	add	add	VB
hvd.rsl868	1391	9	the	the	DT
hvd.rsl868	1391	10	milk	milk	NN
hvd.rsl868	1391	11	.	.	.
hvd.rsl868	1392	1	Put	put	VB
hvd.rsl868	1392	2	the	the	DT
hvd.rsl868	1392	3	flour	flour	NN
hvd.rsl868	1392	4	into	into	IN
hvd.rsl868	1392	5	a	a	DT
hvd.rsl868	1392	6	bowl	bowl	NN
hvd.rsl868	1392	7	,	,	,
hvd.rsl868	1392	8	moisten	moisten	VB
hvd.rsl868	1392	9	it	-PRON-	PRP
hvd.rsl868	1392	10	gradually	gradually	RB
hvd.rsl868	1392	11	with	with	IN
hvd.rsl868	1392	12	the	the	DT
hvd.rsl868	1392	13	eggs	egg	NNS
hvd.rsl868	1392	14	and	and	CC
hvd.rsl868	1392	15	milk	milk	NN
hvd.rsl868	1392	16	,	,	,
hvd.rsl868	1392	17	beat	beat	VBN
hvd.rsl868	1392	18	until	until	IN
hvd.rsl868	1392	19	smooth	smooth	JJ
hvd.rsl868	1392	20	;	;	:
hvd.rsl868	1392	21	strain	strain	VB
hvd.rsl868	1392	22	it	-PRON-	PRP
hvd.rsl868	1392	23	through	through	IN
hvd.rsl868	1392	24	a	a	DT
hvd.rsl868	1392	25	sieve	sieve	NN
hvd.rsl868	1392	26	to	to	TO
hvd.rsl868	1392	27	avoid	avoid	VB
hvd.rsl868	1392	28	lumps	lump	NNS
hvd.rsl868	1392	29	,	,	,
hvd.rsl868	1392	30	add	add	VB
hvd.rsl868	1392	31	the	the	DT
hvd.rsl868	1392	32	pepper	pepper	NN
hvd.rsl868	1392	33	and	and	CC
hvd.rsl868	1392	34	salt	salt	NN
hvd.rsl868	1392	35	,	,	,
hvd.rsl868	1392	36	pour	pour	VB
hvd.rsl868	1392	37	it	-PRON-	PRP
hvd.rsl868	1392	38	into	into	IN
hvd.rsl868	1392	39	the	the	DT
hvd.rsl868	1392	40	dripping	drip	VBG
hvd.rsl868	1392	41	pan	pan	NN
hvd.rsl868	1392	42	and	and	CC
hvd.rsl868	1392	43	bake	bake	VB
hvd.rsl868	1392	44	.	.	.
hvd.rsl868	1393	1	Cut	Cut	VBN
hvd.rsl868	1393	2	into	into	IN
hvd.rsl868	1393	3	squares	square	NNS
hvd.rsl868	1393	4	cr	cr	NN
hvd.rsl868	1393	5	strips	strip	NNS
hvd.rsl868	1393	6	,	,	,
hvd.rsl868	1393	7	and	and	CC
hvd.rsl868	1393	8	serve	serve	VB
hvd.rsl868	1393	9	around	around	IN
hvd.rsl868	1393	10	the	the	DT
hvd.rsl868	1393	11	meat	meat	NN
hvd.rsl868	1393	12	.	.	.
hvd.rsl868	1394	1	CHAPTER	chapter	NN
hvd.rsl868	1394	2	VI	VI	NNP
hvd.rsl868	1394	3	.	.	.
hvd.rsl868	1395	1	APPLES	apple	NNS
hvd.rsl868	1395	2	.	.	.
hvd.rsl868	1396	1	Apple	Apple	NNP
hvd.rsl868	1396	2	!	!	.
hvd.rsl868	1397	1	Apple	Apple	NNP
hvd.rsl868	1397	2	!	!	.
hvd.rsl868	1398	1	Call	call	VB
hvd.rsl868	1398	2	for	for	IN
hvd.rsl868	1398	3	Apple	Apple	NNP
hvd.rsl868	1398	4	!	!	.
hvd.rsl868	1399	1	Everywhere	everywhere	RB
hvd.rsl868	1399	2	you	-PRON-	PRP
hvd.rsl868	1399	3	go	go	VBP
hvd.rsl868	1399	4	!	!	.
hvd.rsl868	1400	1	Closely	closely	RB
hvd.rsl868	1400	2	watch	watch	VB
hvd.rsl868	1400	3	the	the	DT
hvd.rsl868	1400	4	bill	bill	NN
hvd.rsl868	1400	5	of	of	IN
hvd.rsl868	1400	6	fare	fare	NN
hvd.rsl868	1400	7	,	,	,
hvd.rsl868	1400	8	And	and	CC
hvd.rsl868	1400	9	If	if	IN
hvd.rsl868	1400	10	apple	apple	NN
hvd.rsl868	1400	11	Is	be	VBZ
hvd.rsl868	1400	12	not	not	RB
hvd.rsl868	1400	13	there	there	RB
hvd.rsl868	1400	14	,	,	,
hvd.rsl868	1400	15	Then	then	RB
hvd.rsl868	1400	16	proceed	proceed	VB
hvd.rsl868	1400	17	at	at	IN
hvd.rsl868	1400	18	once	once	RB
hvd.rsl868	1400	19	to	to	TO
hvd.rsl868	1400	20	pare	pare	VB
hvd.rsl868	1400	21	,	,	,
hvd.rsl868	1400	22	Cook	Cook	NNP
hvd.rsl868	1400	23	and	and	CC
hvd.rsl868	1400	24	landlord	landlord	NN
hvd.rsl868	1400	25	down	down	RP
hvd.rsl868	1400	26	with	with	IN
hvd.rsl868	1400	27	care	care	NN
hvd.rsl868	1400	28	.	.	.
hvd.rsl868	1401	1	Since	since	IN
hvd.rsl868	1401	2	apples	apple	NNS
hvd.rsl868	1401	3	play	play	VBP
hvd.rsl868	1401	4	a	a	DT
hvd.rsl868	1401	5	large	large	JJ
hvd.rsl868	1401	6	part	part	NN
hvd.rsl868	1401	7	in	in	IN
hvd.rsl868	1401	8	farmhouse	farmhouse	NN
hvd.rsl868	1401	9	economy	economy	NN
hvd.rsl868	1401	10	,	,	,
hvd.rsl868	1401	11	it	-PRON-	PRP
hvd.rsl868	1401	12	has	have	VBZ
hvd.rsl868	1401	13	been	be	VBN
hvd.rsl868	1401	14	thought	think	VBN
hvd.rsl868	1401	15	well	well	RB
hvd.rsl868	1401	16	to	to	IN
hvd.rsl868	1401	17	group	group	NN
hvd.rsl868	1401	18	recipes	recipe	NNS
hvd.rsl868	1401	19	for	for	IN
hvd.rsl868	1401	20	their	-PRON-	PRP$
hvd.rsl868	1401	21	use	use	NN
hvd.rsl868	1401	22	together	together	RB
hvd.rsl868	1401	23	,	,	,
hvd.rsl868	1401	24	rather	rather	RB
hvd.rsl868	1401	25	than	than	IN
hvd.rsl868	1401	26	sepa	sepa	NNP
hvd.rsl868	1401	27	rating	rate	VBG
hvd.rsl868	1401	28	them	-PRON-	PRP
hvd.rsl868	1401	29	in	in	IN
hvd.rsl868	1401	30	various	various	JJ
hvd.rsl868	1401	31	chapters	chapter	NNS
hvd.rsl868	1401	32	.	.	.
hvd.rsl868	1402	1	A	a	DT
hvd.rsl868	1402	2	few	few	JJ
hvd.rsl868	1402	3	other	other	JJ
hvd.rsl868	1402	4	apple	apple	NN
hvd.rsl868	1402	5	recipes	recipe	NNS
hvd.rsl868	1402	6	will	will	MD
hvd.rsl868	1402	7	he	-PRON-	PRP
hvd.rsl868	1402	8	found	find	VBD
hvd.rsl868	1402	9	,	,	,
hvd.rsl868	1402	10	however	however	RB
hvd.rsl868	1402	11	,	,	,
hvd.rsl868	1402	12	included	include	VBN
hvd.rsl868	1402	13	among	among	IN
hvd.rsl868	1402	14	jellies	jelly	NNS
hvd.rsl868	1402	15	and	and	CC
hvd.rsl868	1402	16	preserves	preserve	NNS
hvd.rsl868	1402	17	,	,	,
hvd.rsl868	1402	18	cakes	cake	NNS
hvd.rsl868	1402	19	and	and	CC
hvd.rsl868	1402	20	pastry	pastry	NN
hvd.rsl868	1402	21	.	.	.
hvd.rsl868	1403	1	Baked	bake	VBN
hvd.rsl868	1403	2	Apples.—Pare	Apples.—Pare	NNP
hvd.rsl868	1403	3	and	and	CC
hvd.rsl868	1403	4	core	core	NN
hvd.rsl868	1403	5	cooking	cooking	NN
hvd.rsl868	1403	6	apples	apple	NNS
hvd.rsl868	1403	7	;	;	,
hvd.rsl868	1403	8	put	put	VBN
hvd.rsl868	1403	9	in	in	IN
hvd.rsl868	1403	10	a	a	DT
hvd.rsl868	1403	11	granite	granite	NN
hvd.rsl868	1403	12	pan	pan	NN
hvd.rsl868	1403	13	;	;	:
hvd.rsl868	1403	14	put	put	VBN
hvd.rsl868	1403	15	over	over	RP
hvd.rsl868	1403	16	them	-PRON-	PRP
hvd.rsl868	1403	17	a	a	DT
hvd.rsl868	1403	18	cupful	cupful	NN
hvd.rsl868	1403	19	of	of	IN
hvd.rsl868	1403	20	sugar	sugar	NN
hvd.rsl868	1403	21	,	,	,
hvd.rsl868	1403	22	butter	butter	VB
hvd.rsl868	1403	23	the	the	DT
hvd.rsl868	1403	24	size	size	NN
hvd.rsl868	1403	25	of	of	IN
hvd.rsl868	1403	26	a	a	DT
hvd.rsl868	1403	27	walnut	walnut	NN
hvd.rsl868	1403	28	;	;	:
hvd.rsl868	1403	29	cover	cover	NN
hvd.rsl868	1403	30	;	;	:
hvd.rsl868	1403	31	bake	bake	VB
hvd.rsl868	1403	32	until	until	IN
hvd.rsl868	1403	33	almost	almost	RB
hvd.rsl868	1403	34	done	do	VBN
hvd.rsl868	1403	35	;	;	:
hvd.rsl868	1403	36	take	take	VB
hvd.rsl868	1403	37	the	the	DT
hvd.rsl868	1403	38	cover	cover	NN
hvd.rsl868	1403	39	off	off	RP
hvd.rsl868	1403	40	and	and	CC
hvd.rsl868	1403	41	let	let	VB
hvd.rsl868	1403	42	them	-PRON-	PRP
hvd.rsl868	1403	43	brown	brown	JJ
hvd.rsl868	1403	44	.	.	.
hvd.rsl868	1404	1	When	when	WRB
hvd.rsl868	1404	2	apples	apple	NNS
hvd.rsl868	1404	3	are	be	VBP
hvd.rsl868	1404	4	baked	bake	VBN
hvd.rsl868	1404	5	in	in	IN
hvd.rsl868	1404	6	a	a	DT
hvd.rsl868	1404	7	covered	cover	VBN
hvd.rsl868	1404	8	earthen	earthen	JJ
hvd.rsl868	1404	9	dish	dish	NN
hvd.rsl868	1404	10	or	or	CC
hvd.rsl868	1404	11	casserole	casserole	NN
hvd.rsl868	1404	12	flavor	flavor	NN
hvd.rsl868	1404	13	and	and	CC
hvd.rsl868	1404	14	appearance	appearance	NN
hvd.rsl868	1404	15	are	be	VBP
hvd.rsl868	1404	16	at	at	IN
hvd.rsl868	1404	17	their	-PRON-	PRP$
hvd.rsl868	1404	18	best	good	JJS
hvd.rsl868	1404	19	.	.	.
hvd.rsl868	1405	1	Pare	pare	VB
hvd.rsl868	1405	2	and	and	CC
hvd.rsl868	1405	3	core	core	VB
hvd.rsl868	1405	4	the	the	DT
hvd.rsl868	1405	5	apples	apple	NNS
hvd.rsl868	1405	6	,	,	,
hvd.rsl868	1405	7	sprinkle	sprinkle	VB
hvd.rsl868	1405	8	them	-PRON-	PRP
hvd.rsl868	1405	9	with	with	IN
hvd.rsl868	1405	10	sugar	sugar	NN
hvd.rsl868	1405	11	and	and	CC
hvd.rsl868	1405	12	a	a	DT
hvd.rsl868	1405	13	little	little	JJ
hvd.rsl868	1405	14	powdered	powder	VBN
hvd.rsl868	1405	15	cloves	clove	NNS
hvd.rsl868	1405	16	and	and	CC
hvd.rsl868	1405	17	cinnamon	cinnamon	NN
hvd.rsl868	1405	18	.	.	.
hvd.rsl868	1406	1	Add	add	VB
hvd.rsl868	1406	2	a	a	DT
hvd.rsl868	1406	3	little	little	JJ
hvd.rsl868	1406	4	water	water	NN
hvd.rsl868	1406	5	,	,	,
hvd.rsl868	1406	6	cover	cover	VB
hvd.rsl868	1406	7	the	the	DT
hvd.rsl868	1406	8	dish	dish	NN
hvd.rsl868	1406	9	,	,	,
hvd.rsl868	1406	10	and	and	CC
hvd.rsl868	1406	11	bake	bake	VB
hvd.rsl868	1406	12	a	a	DT
hvd.rsl868	1406	13	long	long	JJ
hvd.rsl868	1406	14	time	time	NN
hvd.rsl868	1406	15	in	in	IN
hvd.rsl868	1406	16	a	a	DT
hvd.rsl868	1406	17	slow	slow	JJ
hvd.rsl868	1406	18	oven	oven	NN
hvd.rsl868	1406	19	.	.	.
hvd.rsl868	1407	1	The	the	DT
hvd.rsl868	1407	2	apples	apple	NNS
hvd.rsl868	1407	3	cook	cook	NN
hvd.rsl868	1407	4	to	to	IN
hvd.rsl868	1407	5	a	a	DT
hvd.rsl868	1407	6	deep	deep	JJ
hvd.rsl868	1407	7	red	red	NN
hvd.rsl868	1407	8	,	,	,
hvd.rsl868	1407	9	and	and	CC
hvd.rsl868	1407	10	are	be	VBP
hvd.rsl868	1407	11	very	very	RB
hvd.rsl868	1407	12	tender	tender	JJ
hvd.rsl868	1407	13	and	and	CC
hvd.rsl868	1407	14	rich	rich	JJ
hvd.rsl868	1407	15	in	in	IN
hvd.rsl868	1407	16	flavor	flavor	NN
hvd.rsl868	1407	17	.	.	.
hvd.rsl868	1408	1	Honey	honey	NN
hvd.rsl868	1408	2	is	be	VBZ
hvd.rsl868	1408	3	a	a	DT
hvd.rsl868	1408	4	desirable	desirable	JJ
hvd.rsl868	1408	5	addi-	addi-	NN
hvd.rsl868	1408	6	■	■	NN
hvd.rsl868	1408	7	tion	tion	NN
hvd.rsl868	1408	8	to	to	IN
hvd.rsl868	1408	9	baked	baked	JJ
hvd.rsl868	1408	10	apples	apple	NNS
hvd.rsl868	1408	11	.	.	.
hvd.rsl868	1409	1	Wipe	wipe	VB
hvd.rsl868	1409	2	or	or	CC
hvd.rsl868	1409	3	peel	peel	VB
hvd.rsl868	1409	4	the	the	DT
hvd.rsl868	1409	5	apples	apple	NNS
hvd.rsl868	1409	6	,	,	,
hvd.rsl868	1409	7	and	and	CC
hvd.rsl868	1409	8	remove	remove	VB
hvd.rsl868	1409	9	the	the	DT
hvd.rsl868	1409	10	core	core	NN
hvd.rsl868	1409	11	without	without	IN
hvd.rsl868	1409	12	running	run	VBG
hvd.rsl868	1409	13	the	the	DT
hvd.rsl868	1409	14	knife	knife	NN
hvd.rsl868	1409	15	clear	clear	JJ
hvd.rsl868	1409	16	through	through	RB
hvd.rsl868	1409	17	.	.	.
hvd.rsl868	1410	1	Into	into	IN
hvd.rsl868	1410	2	this	this	DT
hvd.rsl868	1410	3	hollow	hollow	NN
hvd.rsl868	1410	4	put	put	VBD
hvd.rsl868	1410	5	a	a	DT
hvd.rsl868	1410	6	bit	bit	NN
hvd.rsl868	1410	7	of	of	IN
hvd.rsl868	1410	8	butter	butter	NN
hvd.rsl868	1410	9	and	and	CC
hvd.rsl868	1410	10	a	a	DT
hvd.rsl868	1410	11	teaspoonful	teaspoonful	NN
hvd.rsl868	1410	12	of	of	IN
hvd.rsl868	1410	13	honey	honey	NN
hvd.rsl868	1410	14	,	,	,
hvd.rsl868	1410	15	and	and	CC
hvd.rsl868	1410	16	bake	bake	VB
hvd.rsl868	1410	17	after	after	IN
hvd.rsl868	1410	18	the	the	DT
hvd.rsl868	1410	19	ordinary	ordinary	JJ
hvd.rsl868	1410	20	manner	manner	NN
hvd.rsl868	1410	21	.	.	.
hvd.rsl868	1411	1	Baked	Baked	NNP
hvd.rsl868	1411	2	Apples	Apples	NNPS
hvd.rsl868	1411	3	in	in	IN
hvd.rsl868	1411	4	Jelly.—Peel	Jelly.—Peel	NNP
hvd.rsl868	1411	5	,	,	,
hvd.rsl868	1411	6	core	core	NN
hvd.rsl868	1411	7	and	and	CC
hvd.rsl868	1411	8	quarter	quarter	NN
hvd.rsl868	1411	9	a	a	DT
hvd.rsl868	1411	10	quart	quart	NN
hvd.rsl868	1411	11	of	of	IN
hvd.rsl868	1411	12	apples	apple	NNS
hvd.rsl868	1411	13	,	,	,
hvd.rsl868	1411	14	add	add	VB
hvd.rsl868	1411	15	half	half	PDT
hvd.rsl868	1411	16	a	a	DT
hvd.rsl868	1411	17	cupful	cupful	NN
hvd.rsl868	1411	18	of	of	IN
hvd.rsl868	1411	19	water	water	NN
hvd.rsl868	1411	20	and	and	CC
hvd.rsl868	1411	21	three	three	CD
hvd.rsl868	1411	22	-	-	HYPH
hvd.rsl868	1411	23	fourths	fourth	NNS
hvd.rsl868	1411	24	cupful	cupful	NN
hvd.rsl868	1411	25	of	of	IN
hvd.rsl868	1411	26	sugar	sugar	NN
hvd.rsl868	1411	27	,	,	,
hvd.rsl868	1411	28	put	put	VBN
hvd.rsl868	1411	29	in	in	RP
hvd.rsl868	1411	30	a	a	DT
hvd.rsl868	1411	31	cov-	cov-	JJ
hvd.rsl868	1411	32	ered	ere	VBN
hvd.rsl868	1411	33	earthen	earthen	NN
hvd.rsl868	1411	34	dish	dish	NN
hvd.rsl868	1411	35	and	and	CC
hvd.rsl868	1411	36	cook	cook	VB
hvd.rsl868	1411	37	three	three	CD
hvd.rsl868	1411	38	to	to	TO
hvd.rsl868	1411	39	four	four	CD
hvd.rsl868	1411	40	hours	hour	NNS
hvd.rsl868	1411	41	in	in	IN
hvd.rsl868	1411	42	a	a	DT
hvd.rsl868	1411	43	slow	slow	JJ
hvd.rsl868	1411	44	oven	oven	NN
hvd.rsl868	1411	45	,	,	,
hvd.rsl868	1411	46	when	when	WRB
hvd.rsl868	1411	47	they	-PRON-	PRP
hvd.rsl868	1411	48	should	should	MD
hvd.rsl868	1411	49	be	be	VB
hvd.rsl868	1411	50	dark	dark	JJ
hvd.rsl868	1411	51	red	red	JJ
hvd.rsl868	1411	52	in	in	IN
hvd.rsl868	1411	53	color	color	NN
hvd.rsl868	1411	54	.	.	.
hvd.rsl868	1412	1	Then	then	RB
hvd.rsl868	1412	2	mix	mix	VB
hvd.rsl868	1412	3	with	with	IN
hvd.rsl868	1412	4	the	the	DT
hvd.rsl868	1412	5	apples	apple	NNS
hvd.rsl868	1412	6	a	a	DT
hvd.rsl868	1412	7	cupful	cupful	NN
hvd.rsl868	1412	8	of	of	IN
hvd.rsl868	1412	9	liquid	liquid	JJ
hvd.rsl868	1412	10	lemon	lemon	NN
hvd.rsl868	1412	11	jelly	jelly	NN
hvd.rsl868	1412	12	,	,	,
hvd.rsl868	1412	13	and	and	CC
hvd.rsl868	1412	14	set	set	VBN
hvd.rsl868	1412	15	in	in	IN
hvd.rsl868	1412	16	a	a	DT
hvd.rsl868	1412	17	mold	mold	NN
hvd.rsl868	1412	18	to	to	TO
hvd.rsl868	1412	19	harden	harden	VB
hvd.rsl868	1412	20	.	.	.
hvd.rsl868	1413	1	These	these	DT
hvd.rsl868	1413	2	baked	bake	VBN
hvd.rsl868	1413	3	apples	apple	NNS
hvd.rsl868	1413	4	are	be	VBP
hvd.rsl868	1413	5	also	also	RB
hvd.rsl868	1413	6	very	very	RB
hvd.rsl868	1413	7	nice	nice	JJ
hvd.rsl868	1413	8	eaten	eat	VBN
hvd.rsl868	1413	9	warm	warm	JJ
hvd.rsl868	1413	10	without	without	IN
hvd.rsl868	1413	11	the	the	DT
hvd.rsl868	1413	12	jelly	jelly	NN
hvd.rsl868	1413	13	.	.	.
hvd.rsl868	1414	1	Fancy	Fancy	NNP
hvd.rsl868	1414	2	Baked	Baked	NNP
hvd.rsl868	1414	3	Apples.—Peel	Apples.—Peel	NNP
hvd.rsl868	1414	4	and	and	CC
hvd.rsl868	1414	5	core	core	NN
hvd.rsl868	1414	6	medium	medium	NN
hvd.rsl868	1414	7	-	-	HYPH
hvd.rsl868	1414	8	sized	sized	JJ
hvd.rsl868	1414	9	tart	tart	JJ
hvd.rsl868	1414	10	apples	apple	NNS
hvd.rsl868	1414	11	.	.	.
hvd.rsl868	1415	1	Put	put	VB
hvd.rsl868	1415	2	them	-PRON-	PRP
hvd.rsl868	1415	3	in	in	IN
hvd.rsl868	1415	4	a	a	DT
hvd.rsl868	1415	5	baking	baking	NN
hvd.rsl868	1415	6	dish	dish	NN
hvd.rsl868	1415	7	and	and	CC
hvd.rsl868	1415	8	pour	pour	VB
hvd.rsl868	1415	9	half	half	PDT
hvd.rsl868	1415	10	a	a	DT
hvd.rsl868	1415	11	cup	cup	NN
hvd.rsl868	1415	12	of	of	IN
hvd.rsl868	1415	13	water	water	NN
hvd.rsl868	1415	14	over	over	IN
hvd.rsl868	1415	15	them	-PRON-	PRP
hvd.rsl868	1415	16	.	.	.
hvd.rsl868	1416	1	Set	Set	VBN
hvd.rsl868	1416	2	in	in	IN
hvd.rsl868	1416	3	a	a	DT
hvd.rsl868	1416	4	hot	hot	JJ
hvd.rsl868	1416	5	oven	oven	NN
hvd.rsl868	1416	6	,	,	,
hvd.rsl868	1416	7	and	and	CC
hvd.rsl868	1416	8	when	when	WRB
hvd.rsl868	1416	9	the	the	DT
hvd.rsl868	1416	10	apples	apple	NNS
hvd.rsl868	1416	11	are	be	VBP
hvd.rsl868	1416	12	heated	heat	VBN
hvd.rsl868	1416	13	,	,	,
hvd.rsl868	1416	14	sprinkle	sprinkle	VB
hvd.rsl868	1416	15	with	with	IN
hvd.rsl868	1416	16	enough	enough	JJ
hvd.rsl868	1416	17	sugar	sugar	NN
hvd.rsl868	1416	18	to	to	TO
hvd.rsl868	1416	19	coat	coat	VB
hvd.rsl868	1416	20	each	each	DT
hvd.rsl868	1416	21	and	and	CC
hvd.rsl868	1416	22	bake	bake	VB
hvd.rsl868	1416	23	until	until	IN
hvd.rsl868	1416	24	tender	tender	NN
hvd.rsl868	1416	25	.	.	.
hvd.rsl868	1417	1	Make	make	VB
hvd.rsl868	1417	2	a	a	DT
hvd.rsl868	1417	3	syrup	syrup	NN
hvd.rsl868	1417	4	of	of	IN
hvd.rsl868	1417	5	one	one	CD
hvd.rsl868	1417	6	cup	cup	NN
hvd.rsl868	1417	7	of	of	IN
hvd.rsl868	1417	8	water	water	NN
hvd.rsl868	1417	9	,	,	,
hvd.rsl868	1417	10	half	half	PDT
hvd.rsl868	1417	11	a	a	DT
hvd.rsl868	1417	12	cup	cup	NN
hvd.rsl868	1417	13	of	of	IN
hvd.rsl868	1417	14	sugar	sugar	NN
hvd.rsl868	1417	15	,	,	,
hvd.rsl868	1417	16	the	the	DT
hvd.rsl868	1417	17	juice	juice	NN
hvd.rsl868	1417	18	of	of	IN
hvd.rsl868	1417	19	half	half	PDT
hvd.rsl868	1417	20	a	a	DT
hvd.rsl868	1417	21	lemon	lemon	NN
hvd.rsl868	1417	22	,	,	,
hvd.rsl868	1417	23	and	and	CC
hvd.rsl868	1417	24	a	a	DT
hvd.rsl868	1417	25	teaspoonful	teaspoonful	NN
hvd.rsl868	1417	26	of	of	IN
hvd.rsl868	1417	27	the	the	DT
hvd.rsl868	1417	28	grated	grate	VBN
hvd.rsl868	1417	29	rind	rind	NN
hvd.rsl868	1417	30	.	.	.
hvd.rsl868	1418	1	Add	add	VB
hvd.rsl868	1418	2	two	two	CD
hvd.rsl868	1418	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1418	4	of	of	IN
hvd.rsl868	1418	5	chopped	chop	VBN
hvd.rsl868	1418	6	raisins	raisin	NNS
hvd.rsl868	1418	7	,	,	,
hvd.rsl868	1418	8	two	two	CD
hvd.rsl868	1418	9	of	of	IN
hvd.rsl868	1418	10	chopped	chop	VBN
hvd.rsl868	1418	11	candied	candy	VBN
hvd.rsl868	1418	12	cherries	cherry	NNS
hvd.rsl868	1418	13	,	,	,
hvd.rsl868	1418	14	two	two	CD
hvd.rsl868	1418	15	of	of	IN
hvd.rsl868	1418	16	chopped	chop	VBN
hvd.rsl868	1418	17	candied	candy	VBN
hvd.rsl868	1418	18	pineapple	pineapple	NN
hvd.rsl868	1418	19	,	,	,
hvd.rsl868	1418	20	and	and	CC
hvd.rsl868	1418	21	two	two	CD
hvd.rsl868	1418	22	of	of	IN
hvd.rsl868	1418	23	chopped	chop	VBN
hvd.rsl868	1418	24	almonds	almond	NNS
hvd.rsl868	1418	25	,	,	,
hvd.rsl868	1418	26	and	and	CC
hvd.rsl868	1418	27	when	when	WRB
hvd.rsl868	1418	28	the	the	DT
hvd.rsl868	1418	29	sugar	sugar	NN
hvd.rsl868	1418	30	is	be	VBZ
hvd.rsl868	1418	31	dissolved	dissolve	VBN
hvd.rsl868	1418	32	set	set	VBN
hvd.rsl868	1418	33	at	at	IN
hvd.rsl868	1418	34	the	the	DT
hvd.rsl868	1418	35	back	back	NN
hvd.rsl868	1418	36	of	of	IN
hvd.rsl868	1418	37	the	the	DT
hvd.rsl868	1418	38	stove	stove	NN
hvd.rsl868	1418	39	and	and	CC
hvd.rsl868	1418	40	let	let	VB
hvd.rsl868	1418	41	cook	cook	VB
hvd.rsl868	1418	42	slowly	slowly	RB
hvd.rsl868	1418	43	for	for	IN
hvd.rsl868	1418	44	half	half	PDT
hvd.rsl868	1418	45	an	an	DT
hvd.rsl868	1418	46	hour	hour	NN
hvd.rsl868	1418	47	.	.	.
hvd.rsl868	1419	1	When	when	WRB
hvd.rsl868	1419	2	the	the	DT
hvd.rsl868	1419	3	apples	apple	NNS
hvd.rsl868	1419	4	are	be	VBP
hvd.rsl868	1419	5	done	do	VBN
hvd.rsl868	1419	6	put	put	VBN
hvd.rsl868	1419	7	in	in	IN
hvd.rsl868	1419	8	little	little	JJ
hvd.rsl868	1419	9	glass	glass	NN
hvd.rsl868	1419	10	saucers	saucer	NNS
hvd.rsl868	1419	11	,	,	,
hvd.rsl868	1419	12	taking	take	VBG
hvd.rsl868	1419	13	care	care	NN
hvd.rsl868	1419	14	not	not	RB
hvd.rsl868	1419	15	to	to	TO
hvd.rsl868	1419	16	break	break	VB
hvd.rsl868	1419	17	them	-PRON-	PRP
hvd.rsl868	1419	18	.	.	.
hvd.rsl868	1420	1	Fill	fill	VB
hvd.rsl868	1420	2	with	with	IN
hvd.rsl868	1420	3	the	the	DT
hvd.rsl868	1420	4	cooked	cook	VBN
hvd.rsl868	1420	5	sweets	sweet	NNS
hvd.rsl868	1420	6	and	and	CC
hvd.rsl868	1420	7	pour	pour	VB
hvd.rsl868	1420	8	the	the	DT
hvd.rsl868	1420	9	syrup	syrup	NN
hvd.rsl868	1420	10	over	over	IN
hvd.rsl868	1420	11	them	-PRON-	PRP
hvd.rsl868	1420	12	.	.	.
hvd.rsl868	1421	1	Serve	serve	VB
hvd.rsl868	1421	2	cold	cold	JJ
hvd.rsl868	1421	3	with	with	IN
hvd.rsl868	1421	4	whipped	whip	VBN
hvd.rsl868	1421	5	cream	cream	NN
hvd.rsl868	1421	6	.	.	.
hvd.rsl868	1422	1	THE	the	DT
hvd.rsl868	1422	2	RURAL	rural	JJ
hvd.rsl868	1422	3	COOK	COOK	NNP
hvd.rsl868	1422	4	BOOK	BOOK	NNP
hvd.rsl868	1422	5	.	.	.
hvd.rsl868	1423	1	71	71	CD
hvd.rsl868	1423	2	Boiled	boil	VBN
hvd.rsl868	1423	3	Apples	Apples	NNPS
hvd.rsl868	1423	4	in	in	IN
hvd.rsl868	1423	5	Syrup.—Rub	Syrup.—Rub	NNP
hvd.rsl868	1423	6	the	the	DT
hvd.rsl868	1423	7	apples	apple	NNS
hvd.rsl868	1423	8	clean	clean	JJ
hvd.rsl868	1423	9	,	,	,
hvd.rsl868	1423	10	but	but	CC
hvd.rsl868	1423	11	do	do	VBP
hvd.rsl868	1423	12	not	not	RB
hvd.rsl868	1423	13	peel	peel	VB
hvd.rsl868	1423	14	,	,	,
hvd.rsl868	1423	15	and	and	CC
hvd.rsl868	1423	16	stick	stick	VB
hvd.rsl868	1423	17	four	four	CD
hvd.rsl868	1423	18	cloves	clove	NNS
hvd.rsl868	1423	19	into	into	IN
hvd.rsl868	1423	20	each	each	DT
hvd.rsl868	1423	21	.	.	.
hvd.rsl868	1424	1	Put	put	VB
hvd.rsl868	1424	2	in	in	RP
hvd.rsl868	1424	3	earthen	earthen	JJ
hvd.rsl868	1424	4	dish	dish	NN
hvd.rsl868	1424	5	,	,	,
hvd.rsl868	1424	6	half	half	NN
hvd.rsl868	1424	7	cover	cover	NN
hvd.rsl868	1424	8	with	with	IN
hvd.rsl868	1424	9	cold	cold	JJ
hvd.rsl868	1424	10	water	water	NN
hvd.rsl868	1424	11	,	,	,
hvd.rsl868	1424	12	and	and	CC
hvd.rsl868	1424	13	add	add	VB
hvd.rsl868	1424	14	one	one	CD
hvd.rsl868	1424	15	cup	cup	NN
hvd.rsl868	1424	16	of	of	IN
hvd.rsl868	1424	17	sugar	sugar	NN
hvd.rsl868	1424	18	to	to	IN
hvd.rsl868	1424	19	each	each	DT
hvd.rsl868	1424	20	pint	pint	NN
hvd.rsl868	1424	21	of	of	IN
hvd.rsl868	1424	22	water	water	NN
hvd.rsl868	1424	23	.	.	.
hvd.rsl868	1425	1	Place	place	NN
hvd.rsl868	1425	2	upon	upon	IN
hvd.rsl868	1425	3	stove	stove	NN
hvd.rsl868	1425	4	and	and	CC
hvd.rsl868	1425	5	cook	cook	NN
hvd.rsl868	1425	6	until	until	IN
hvd.rsl868	1425	7	apple	apple	NN
hvd.rsl868	1425	8	skins	skin	NNS
hvd.rsl868	1425	9	crack	crack	VBP
hvd.rsl868	1425	10	;	;	:
hvd.rsl868	1425	11	remove	remove	VB
hvd.rsl868	1425	12	apples	apple	NNS
hvd.rsl868	1425	13	,	,	,
hvd.rsl868	1425	14	then	then	RB
hvd.rsl868	1425	15	boil	boil	VB
hvd.rsl868	1425	16	down	down	RP
hvd.rsl868	1425	17	syrup	syrup	NN
hvd.rsl868	1425	18	until	until	IN
hvd.rsl868	1425	19	it	-PRON-	PRP
hvd.rsl868	1425	20	is	be	VBZ
hvd.rsl868	1425	21	like	like	IN
hvd.rsl868	1425	22	jelly	jelly	NN
hvd.rsl868	1425	23	,	,	,
hvd.rsl868	1425	24	and	and	CC
hvd.rsl868	1425	25	pour	pour	VB
hvd.rsl868	1425	26	over	over	IN
hvd.rsl868	1425	27	the	the	DT
hvd.rsl868	1425	28	fruit	fruit	NN
hvd.rsl868	1425	29	.	.	.
hvd.rsl868	1426	1	Apple	Apple	NNP
hvd.rsl868	1426	2	Butter.—Apple	Butter.—Apple	NNP
hvd.rsl868	1426	3	butter	butter	NN
hvd.rsl868	1426	4	should	should	MD
hvd.rsl868	1426	5	be	be	VB
hvd.rsl868	1426	6	made	make	VBN
hvd.rsl868	1426	7	from	from	IN
hvd.rsl868	1426	8	new	new	JJ
hvd.rsl868	1426	9	cider	cider	NN
hvd.rsl868	1426	10	,	,	,
hvd.rsl868	1426	11	fresh	fresh	JJ
hvd.rsl868	1426	12	from	from	IN
hvd.rsl868	1426	13	the	the	DT
hvd.rsl868	1426	14	press	press	NN
hvd.rsl868	1426	15	,	,	,
hvd.rsl868	1426	16	and	and	CC
hvd.rsl868	1426	17	not	not	RB
hvd.rsl868	1426	18	yet	yet	RB
hvd.rsl868	1426	19	fermented	ferment	VBN
hvd.rsl868	1426	20	.	.	.
hvd.rsl868	1427	1	Fill	fill	VB
hvd.rsl868	1427	2	a	a	DT
hvd.rsl868	1427	3	porcelain	porcelain	NN
hvd.rsl868	1427	4	-	-	HYPH
hvd.rsl868	1427	5	lined	line	VBN
hvd.rsl868	1427	6	kettle	kettle	NN
hvd.rsl868	1427	7	with	with	IN
hvd.rsl868	1427	8	cider	cider	NN
hvd.rsl868	1427	9	and	and	CC
hvd.rsl868	1427	10	boil	boil	NN
hvd.rsl868	1427	11	until	until	IN
hvd.rsl868	1427	12	reduced	reduce	VBN
hvd.rsl868	1427	13	one	one	CD
hvd.rsl868	1427	14	-	-	HYPH
hvd.rsl868	1427	15	half	half	NN
hvd.rsl868	1427	16	.	.	.
hvd.rsl868	1428	1	Then	then	RB
hvd.rsl868	1428	2	boil	boil	VB
hvd.rsl868	1428	3	another	another	DT
hvd.rsl868	1428	4	kettleful	kettleful	NN
hvd.rsl868	1428	5	in	in	IN
hvd.rsl868	1428	6	the	the	DT
hvd.rsl868	1428	7	same	same	JJ
hvd.rsl868	1428	8	way	way	NN
hvd.rsl868	1428	9	,	,	,
hvd.rsl868	1428	10	and	and	CC
hvd.rsl868	1428	11	so	so	RB
hvd.rsl868	1428	12	continue	continue	VB
hvd.rsl868	1428	13	until	until	IN
hvd.rsl868	1428	14	you	-PRON-	PRP
hvd.rsl868	1428	15	have	have	VBP
hvd.rsl868	1428	16	sufficient	sufficient	JJ
hvd.rsl868	1428	17	quantity	quantity	NN
hvd.rsl868	1428	18	.	.	.
hvd.rsl868	1429	1	To	to	IN
hvd.rsl868	1429	2	every	every	DT
hvd.rsl868	1429	3	four	four	CD
hvd.rsl868	1429	4	gallons	gallon	NNS
hvd.rsl868	1429	5	of	of	IN
hvd.rsl868	1429	6	boiled	boil	VBN
hvd.rsl868	1429	7	cider	cider	NN
hvd.rsl868	1429	8	allow	allow	VBP
hvd.rsl868	1429	9	a	a	DT
hvd.rsl868	1429	10	half	half	JJ
hvd.rsl868	1429	11	-	-	HYPH
hvd.rsl868	1429	12	bushel	bushel	NN
hvd.rsl868	1429	13	of	of	IN
hvd.rsl868	1429	14	nice	nice	JJ
hvd.rsl868	1429	15	juicy	juicy	JJ
hvd.rsl868	1429	16	apples	apple	NNS
hvd.rsl868	1429	17	,	,	,
hvd.rsl868	1429	18	pared	pare	VBN
hvd.rsl868	1429	19	,	,	,
hvd.rsl868	1429	20	cored	cored	JJ
hvd.rsl868	1429	21	and	and	CC
hvd.rsl868	1429	22	quartered	quarter	VBN
hvd.rsl868	1429	23	.	.	.
hvd.rsl868	1430	1	The	the	DT
hvd.rsl868	1430	2	cider	cider	NN
hvd.rsl868	1430	3	should	should	MD
hvd.rsl868	1430	4	be	be	VB
hvd.rsl868	1430	5	boiled	boil	VBN
hvd.rsl868	1430	6	the	the	DT
hvd.rsl868	1430	7	day	day	NN
hvd.rsl868	1430	8	before	before	IN
hvd.rsl868	1430	9	you	-PRON-	PRP
hvd.rsl868	1430	10	make	make	VBP
hvd.rsl868	1430	11	the	the	DT
hvd.rsl868	1430	12	apple	apple	NN
hvd.rsl868	1430	13	butter	butter	NN
hvd.rsl868	1430	14	.	.	.
hvd.rsl868	1431	1	Fill	fill	VB
hvd.rsl868	1431	2	a	a	DT
hvd.rsl868	1431	3	very	very	RB
hvd.rsl868	1431	4	large	large	JJ
hvd.rsl868	1431	5	kettle	kettle	NN
hvd.rsl868	1431	6	with	with	IN
hvd.rsl868	1431	7	the	the	DT
hvd.rsl868	1431	8	boiled	boil	VBN
hvd.rsl868	1431	9	cider	cider	NN
hvd.rsl868	1431	10	and	and	CC
hvd.rsl868	1431	11	add	add	VB
hvd.rsl868	1431	12	as	as	RB
hvd.rsl868	1431	13	many	many	JJ
hvd.rsl868	1431	14	apples	apple	NNS
hvd.rsl868	1431	15	as	as	IN
hvd.rsl868	1431	16	can	can	MD
hvd.rsl868	1431	17	be	be	VB
hvd.rsl868	1431	18	kept	keep	VBN
hvd.rsl868	1431	19	moist	moist	JJ
hvd.rsl868	1431	20	.	.	.
hvd.rsl868	1432	1	Stir	stir	VB
hvd.rsl868	1432	2	fre-	fre-	RB
hvd.rsl868	1432	3	quently	quently	RB
hvd.rsl868	1432	4	,	,	,
hvd.rsl868	1432	5	and	and	CC
hvd.rsl868	1432	6	when	when	WRB
hvd.rsl868	1432	7	the	the	DT
hvd.rsl868	1432	8	apples	apple	NNS
hvd.rsl868	1432	9	are	be	VBP
hvd.rsl868	1432	10	soft	soft	JJ
hvd.rsl868	1432	11	beat	beat	NN
hvd.rsl868	1432	12	with	with	IN
hvd.rsl868	1432	13	a	a	DT
hvd.rsl868	1432	14	wooden	wooden	JJ
hvd.rsl868	1432	15	stick	stick	NN
hvd.rsl868	1432	16	until	until	IN
hvd.rsl868	1432	17	they	-PRON-	PRP
hvd.rsl868	1432	18	arc	arc	NNP
hvd.rsl868	1432	19	reduced	reduce	VBD
hvd.rsl868	1432	20	to	to	IN
hvd.rsl868	1432	21	a	a	DT
hvd.rsl868	1432	22	pulp	pulp	NN
hvd.rsl868	1432	23	.	.	.
hvd.rsl868	1433	1	Cook	cook	VB
hvd.rsl868	1433	2	and	and	CC
hvd.rsl868	1433	3	stir	stir	VB
hvd.rsl868	1433	4	continuously	continuously	RB
hvd.rsl868	1433	5	until	until	IN
hvd.rsl868	1433	6	the	the	DT
hvd.rsl868	1433	7	consistency	consistency	NN
hvd.rsl868	1433	8	is	be	VBZ
hvd.rsl868	1433	9	that	that	DT
hvd.rsl868	1433	10	of	of	IN
hvd.rsl868	1433	11	soft	soft	JJ
hvd.rsl868	1433	12	marmalade	marmalade	NN
hvd.rsl868	1433	13	and	and	CC
hvd.rsl868	1433	14	the	the	DT
hvd.rsl868	1433	15	color	color	NN
hvd.rsl868	1433	16	is	be	VBZ
hvd.rsl868	1433	17	a	a	DT
hvd.rsl868	1433	18	very	very	RB
hvd.rsl868	1433	19	dark	dark	JJ
hvd.rsl868	1433	20	brown	brown	NN
hvd.rsl868	1433	21	.	.	.
hvd.rsl868	1434	1	Have	have	VBP
hvd.rsl868	1434	2	boiled	boil	VBN
hvd.rsl868	1434	3	cider	cider	NN
hvd.rsl868	1434	4	at	at	IN
hvd.rsl868	1434	5	hand	hand	NN
hvd.rsl868	1434	6	in	in	IN
hvd.rsl868	1434	7	case	case	NN
hvd.rsl868	1434	8	it	-PRON-	PRP
hvd.rsl868	1434	9	becomes	become	VBZ
hvd.rsl868	1434	10	too	too	RB
hvd.rsl868	1434	11	thick	thick	JJ
hvd.rsl868	1434	12	,	,	,
hvd.rsl868	1434	13	and	and	CC
hvd.rsl868	1434	14	apples	apple	NNS
hvd.rsl868	1434	15	if	if	IN
hvd.rsl868	1434	16	too	too	RB
hvd.rsl868	1434	17	thin	thin	JJ
hvd.rsl868	1434	18	.	.	.
hvd.rsl868	1435	1	Twenty	twenty	CD
hvd.rsl868	1435	2	minutes	minute	NNS
hvd.rsl868	1435	3	before	before	IN
hvd.rsl868	1435	4	you	-PRON-	PRP
hvd.rsl868	1435	5	take	take	VBP
hvd.rsl868	1435	6	it	-PRON-	PRP
hvd.rsl868	1435	7	from	from	IN
hvd.rsl868	1435	8	the	the	DT
hvd.rsl868	1435	9	fire	fire	NN
hvd.rsl868	1435	10	add	add	VB
hvd.rsl868	1435	11	ground	ground	NN
hvd.rsl868	1435	12	cinnamon	cinnamon	NN
hvd.rsl868	1435	13	,	,	,
hvd.rsl868	1435	14	and	and	CC
hvd.rsl868	1435	15	nutmeg	nutmeg	NN
hvd.rsl868	1435	16	to	to	TO
hvd.rsl868	1435	17	taste	taste	VB
hvd.rsl868	1435	18	.	.	.
hvd.rsl868	1436	1	It	-PRON-	PRP
hvd.rsl868	1436	2	requires	require	VBZ
hvd.rsl868	1436	3	no	no	DT
hvd.rsl868	1436	4	sugar	sugar	NN
hvd.rsl868	1436	5	.	.	.
hvd.rsl868	1437	1	When	when	WRB
hvd.rsl868	1437	2	cold	cold	JJ
hvd.rsl868	1437	3	,	,	,
hvd.rsl868	1437	4	put	put	VBN
hvd.rsl868	1437	5	into	into	IN
hvd.rsl868	1437	6	stone	stone	NN
hvd.rsl868	1437	7	jars	jar	NNS
hvd.rsl868	1437	8	and	and	CC
hvd.rsl868	1437	9	cover	cover	VBP
hvd.rsl868	1437	10	closely	closely	RB
hvd.rsl868	1437	11	.	.	.
hvd.rsl868	1438	1	Apple	Apple	NNP
hvd.rsl868	1438	2	Dumplings.—Pare	Dumplings.—Pare	NNP
hvd.rsl868	1438	3	,	,	,
hvd.rsl868	1438	4	quarter	quarter	NN
hvd.rsl868	1438	5	and	and	CC
hvd.rsl868	1438	6	core	core	NN
hvd.rsl868	1438	7	tart	tart	JJ
hvd.rsl868	1438	8	apples	apple	NNS
hvd.rsl868	1438	9	.	.	.
hvd.rsl868	1439	1	Put	put	VB
hvd.rsl868	1439	2	one	one	CD
hvd.rsl868	1439	3	table-	table-	NN
hvd.rsl868	1439	4	spoonful	spoonful	NN
hvd.rsl868	1439	5	of	of	IN
hvd.rsl868	1439	6	baking	bake	VBG
hvd.rsl868	1439	7	powder	powder	NN
hvd.rsl868	1439	8	in	in	IN
hvd.rsl868	1439	9	one	one	CD
hvd.rsl868	1439	10	quart	quart	NN
hvd.rsl868	1439	11	of	of	IN
hvd.rsl868	1439	12	flour	flour	NN
hvd.rsl868	1439	13	,	,	,
hvd.rsl868	1439	14	add	add	VB
hvd.rsl868	1439	15	one	one	CD
hvd.rsl868	1439	16	cupful	cupful	NN
hvd.rsl868	1439	17	of	of	IN
hvd.rsl868	1439	18	lard	lard	NN
hvd.rsl868	1439	19	and	and	CC
hvd.rsl868	1439	20	half	half	PDT
hvd.rsl868	1439	21	a	a	DT
hvd.rsl868	1439	22	teaspoonful	teaspoonful	NN
hvd.rsl868	1439	23	of	of	IN
hvd.rsl868	1439	24	salt	salt	NN
hvd.rsl868	1439	25	and	and	CC
hvd.rsl868	1439	26	mix	mix	VB
hvd.rsl868	1439	27	with	with	IN
hvd.rsl868	1439	28	sweet	sweet	JJ
hvd.rsl868	1439	29	milk	milk	NN
hvd.rsl868	1439	30	,	,	,
hvd.rsl868	1439	31	make	make	VB
hvd.rsl868	1439	32	stiffer	stiff	JJR
hvd.rsl868	1439	33	than	than	IN
hvd.rsl868	1439	34	for	for	IN
hvd.rsl868	1439	35	biscuits	biscuit	NNS
hvd.rsl868	1439	36	,	,	,
hvd.rsl868	1439	37	roll	roll	VB
hvd.rsl868	1439	38	and	and	CC
hvd.rsl868	1439	39	cut	cut	VBD
hvd.rsl868	1439	40	in	in	IN
hvd.rsl868	1439	41	squares	square	NNS
hvd.rsl868	1439	42	and	and	CC
hvd.rsl868	1439	43	put	put	VBN
hvd.rsl868	1439	44	around	around	RP
hvd.rsl868	1439	45	the	the	DT
hvd.rsl868	1439	46	pieces	piece	NNS
hvd.rsl868	1439	47	of	of	IN
hvd.rsl868	1439	48	apple	apple	NN
hvd.rsl868	1439	49	.	.	.
hvd.rsl868	1440	1	Into	into	IN
hvd.rsl868	1440	2	a	a	DT
hvd.rsl868	1440	3	deep	deep	JJ
hvd.rsl868	1440	4	pudding	pudding	NN
hvd.rsl868	1440	5	dish	dish	NN
hvd.rsl868	1440	6	put	put	VBN
hvd.rsl868	1440	7	one	one	CD
hvd.rsl868	1440	8	quart	quart	NN
hvd.rsl868	1440	9	of	of	IN
hvd.rsl868	1440	10	water	water	NN
hvd.rsl868	1440	11	,	,	,
hvd.rsl868	1440	12	one	one	CD
hvd.rsl868	1440	13	cupful	cupful	NN
hvd.rsl868	1440	14	of	of	IN
hvd.rsl868	1440	15	sugar	sugar	NN
hvd.rsl868	1440	16	and	and	CC
hvd.rsl868	1440	17	a	a	DT
hvd.rsl868	1440	18	small	small	JJ
hvd.rsl868	1440	19	lump	lump	NN
hvd.rsl868	1440	20	of	of	IN
hvd.rsl868	1440	21	butter	butter	NN
hvd.rsl868	1440	22	.	.	.
hvd.rsl868	1441	1	Set	set	VB
hvd.rsl868	1441	2	it	-PRON-	PRP
hvd.rsl868	1441	3	on	on	IN
hvd.rsl868	1441	4	top	top	NN
hvd.rsl868	1441	5	of	of	IN
hvd.rsl868	1441	6	the	the	DT
hvd.rsl868	1441	7	stove	stove	NN
hvd.rsl868	1441	8	and	and	CC
hvd.rsl868	1441	9	let	let	VB
hvd.rsl868	1441	10	it	-PRON-	PRP
hvd.rsl868	1441	11	come	come	VB
hvd.rsl868	1441	12	to	to	IN
hvd.rsl868	1441	13	a	a	DT
hvd.rsl868	1441	14	boil	boil	NN
hvd.rsl868	1441	15	.	.	.
hvd.rsl868	1442	1	Then	then	RB
hvd.rsl868	1442	2	put	put	VB
hvd.rsl868	1442	3	in	in	RP
hvd.rsl868	1442	4	the	the	DT
hvd.rsl868	1442	5	dumplings	dumpling	NNS
hvd.rsl868	1442	6	and	and	CC
hvd.rsl868	1442	7	bake	bake	VB
hvd.rsl868	1442	8	in	in	RP
hvd.rsl868	1442	9	a	a	DT
hvd.rsl868	1442	10	brisk	brisk	JJ
hvd.rsl868	1442	11	oven	oven	NN
hvd.rsl868	1442	12	one	one	CD
hvd.rsl868	1442	13	hour	hour	NN
hvd.rsl868	1442	14	.	.	.
hvd.rsl868	1443	1	Apple	Apple	NNP
hvd.rsl868	1443	2	Dumplings	Dumplings	NNPS
hvd.rsl868	1443	3	with	with	IN
hvd.rsl868	1443	4	Bread	Bread	NNP
hvd.rsl868	1443	5	Dough.-—Take	Dough.-—Take	NNP
hvd.rsl868	1443	6	out	out	RP
hvd.rsl868	1443	7	about	about	IN
hvd.rsl868	1443	8	a	a	DT
hvd.rsl868	1443	9	pint	pint	NN
hvd.rsl868	1443	10	of	of	IN
hvd.rsl868	1443	11	bread	bread	NN
hvd.rsl868	1443	12	dough	dough	NN
hvd.rsl868	1443	13	in	in	IN
hvd.rsl868	1443	14	the	the	DT
hvd.rsl868	1443	15	morning	morning	NN
hvd.rsl868	1443	16	when	when	WRB
hvd.rsl868	1443	17	il	il	NNP
hvd.rsl868	1443	18	is	be	VBZ
hvd.rsl868	1443	19	ready	ready	JJ
hvd.rsl868	1443	20	to	to	TO
hvd.rsl868	1443	21	go	go	VB
hvd.rsl868	1443	22	in	in	IN
hvd.rsl868	1443	23	the	the	DT
hvd.rsl868	1443	24	baking	baking	NN
hvd.rsl868	1443	25	pans	pan	NNS
hvd.rsl868	1443	26	,	,	,
hvd.rsl868	1443	27	more	more	RBR
hvd.rsl868	1443	28	or	or	CC
hvd.rsl868	1443	29	less	less	RBR
hvd.rsl868	1443	30	according	accord	VBG
hvd.rsl868	1443	31	to	to	IN
hvd.rsl868	1443	32	the	the	DT
hvd.rsl868	1443	33	size	size	NN
hvd.rsl868	1443	34	of	of	IN
hvd.rsl868	1443	35	the	the	DT
hvd.rsl868	1443	36	family	family	NN
hvd.rsl868	1443	37	;	;	:
hvd.rsl868	1443	38	add	add	VB
hvd.rsl868	1443	39	shortening	shorten	VBG
hvd.rsl868	1443	40	half	half	PDT
hvd.rsl868	1443	41	the	the	DT
hvd.rsl868	1443	42	size	size	NN
hvd.rsl868	1443	43	of	of	IN
hvd.rsl868	1443	44	an	an	DT
hvd.rsl868	1443	45	egg	egg	NN
hvd.rsl868	1443	46	,	,	,
hvd.rsl868	1443	47	mix	mix	VB
hvd.rsl868	1443	48	through	through	IN
hvd.rsl868	1443	49	the	the	DT
hvd.rsl868	1443	50	dough	dough	NN
hvd.rsl868	1443	51	and	and	CC
hvd.rsl868	1443	52	set	set	VB
hvd.rsl868	1443	53	aside	aside	RB
hvd.rsl868	1443	54	until	until	IN
hvd.rsl868	1443	55	an	an	DT
hvd.rsl868	1443	56	hour	hour	NN
hvd.rsl868	1443	57	and	and	CC
hvd.rsl868	1443	58	a	a	DT
hvd.rsl868	1443	59	half	half	NN
hvd.rsl868	1443	60	before	before	IN
hvd.rsl868	1443	61	dinner	dinner	NN
hvd.rsl868	1443	62	.	.	.
hvd.rsl868	1444	1	Then	then	RB
hvd.rsl868	1444	2	cut	cut	VB
hvd.rsl868	1444	3	the	the	DT
hvd.rsl868	1444	4	dough	dough	NN
hvd.rsl868	1444	5	into	into	IN
hvd.rsl868	1444	6	as	as	RB
hvd.rsl868	1444	7	many	many	JJ
hvd.rsl868	1444	8	pieces	piece	NNS
hvd.rsl868	1444	9	as	as	IN
hvd.rsl868	1444	10	there	there	EX
hvd.rsl868	1444	11	are	be	VBP
hvd.rsl868	1444	12	persons	person	NNS
hvd.rsl868	1444	13	to	to	TO
hvd.rsl868	1444	14	serve	serve	VB
hvd.rsl868	1444	15	and	and	CC
hvd.rsl868	1444	16	roll	roll	VB
hvd.rsl868	1444	17	out	out	RP
hvd.rsl868	1444	18	.	.	.
hvd.rsl868	1445	1	Pare	pare	VB
hvd.rsl868	1445	2	and	and	CC
hvd.rsl868	1445	3	core	core	VB
hvd.rsl868	1445	4	good	good	JJ
hvd.rsl868	1445	5	,	,	,
hvd.rsl868	1445	6	tart	tart	JJ
hvd.rsl868	1445	7	apples	apple	NNS
hvd.rsl868	1445	8	,	,	,
hvd.rsl868	1445	9	set	set	VBD
hvd.rsl868	1445	10	one	one	CD
hvd.rsl868	1445	11	on	on	IN
hvd.rsl868	1445	12	each	each	DT
hvd.rsl868	1445	13	sheet	sheet	NN
hvd.rsl868	1445	14	of	of	IN
hvd.rsl868	1445	15	dough	dough	NN
hvd.rsl868	1445	16	,	,	,
hvd.rsl868	1445	17	putting	put	VBG
hvd.rsl868	1445	18	a	a	DT
hvd.rsl868	1445	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1445	20	of	of	IN
hvd.rsl868	1445	21	sugar	sugar	NN
hvd.rsl868	1445	22	and	and	CC
hvd.rsl868	1445	23	a	a	DT
hvd.rsl868	1445	24	small	small	JJ
hvd.rsl868	1445	25	lump	lump	NN
hvd.rsl868	1445	26	of	of	IN
hvd.rsl868	1445	27	butter	butter	NN
hvd.rsl868	1445	28	in	in	IN
hvd.rsl868	1445	29	the	the	DT
hvd.rsl868	1445	30	place	place	NN
hvd.rsl868	1445	31	of	of	IN
hvd.rsl868	1445	32	the	the	DT
hvd.rsl868	1445	33	core	core	NN
hvd.rsl868	1445	34	,	,	,
hvd.rsl868	1445	35	fold	fold	VB
hvd.rsl868	1445	36	the	the	DT
hvd.rsl868	1445	37	dough	dough	NN
hvd.rsl868	1445	38	about	about	IN
hvd.rsl868	1445	39	the	the	DT
hvd.rsl868	1445	40	apple	apple	NN
hvd.rsl868	1445	41	,	,	,
hvd.rsl868	1445	42	pinch-	pinch-	NNP
hvd.rsl868	1445	43	ing	e	VBG
hvd.rsl868	1445	44	it	-PRON-	PRP
hvd.rsl868	1445	45	tightly	tightly	RB
hvd.rsl868	1445	46	together	together	RB
hvd.rsl868	1445	47	,	,	,
hvd.rsl868	1445	48	set	set	VBD
hvd.rsl868	1445	49	them	-PRON-	PRP
hvd.rsl868	1445	50	in	in	IN
hvd.rsl868	1445	51	a	a	DT
hvd.rsl868	1445	52	deep	deep	JJ
hvd.rsl868	1445	53	earthen	earthen	JJ
hvd.rsl868	1445	54	dish	dish	NN
hvd.rsl868	1445	55	and	and	CC
hvd.rsl868	1445	56	let	let	VB
hvd.rsl868	1445	57	rise	rise	VB
hvd.rsl868	1445	58	half	half	PDT
hvd.rsl868	1445	59	an	an	DT
hvd.rsl868	1445	60	hour	hour	NN
hvd.rsl868	1445	61	;	;	:
hvd.rsl868	1445	62	then	then	RB
hvd.rsl868	1445	63	sprinkle	sprinkle	VB
hvd.rsl868	1445	64	a	a	DT
hvd.rsl868	1445	65	tablespoonful	tablespoonful	NN
hvd.rsl868	1445	66	of	of	IN
hvd.rsl868	1445	67	sugar	sugar	NN
hvd.rsl868	1445	68	over	over	IN
hvd.rsl868	1445	69	them	-PRON-	PRP
hvd.rsl868	1445	70	and	and	CC
hvd.rsl868	1445	71	pour	pour	VB
hvd.rsl868	1445	72	on	on	IN
hvd.rsl868	1445	73	one	one	CD
hvd.rsl868	1445	74	cupful	cupful	NN
hvd.rsl868	1445	75	of	of	IN
hvd.rsl868	1445	76	cold	cold	JJ
hvd.rsl868	1445	77	water	water	NN
hvd.rsl868	1445	78	and	and	CC
hvd.rsl868	1445	79	bake	bake	VB
hvd.rsl868	1445	80	half	half	PDT
hvd.rsl868	1445	81	an	an	DT
hvd.rsl868	1445	82	hour	hour	NN
hvd.rsl868	1445	83	in	in	IN
hvd.rsl868	1445	84	a	a	DT
hvd.rsl868	1445	85	hot	hot	JJ
hvd.rsl868	1445	86	oven	oven	NN
hvd.rsl868	1445	87	.	.	.
hvd.rsl868	1446	1	It	-PRON-	PRP
hvd.rsl868	1446	2	may	may	MD
hvd.rsl868	1446	3	be	be	VB
hvd.rsl868	1446	4	well	well	JJ
hvd.rsl868	1446	5	to	to	TO
hvd.rsl868	1446	6	cover	cover	VB
hvd.rsl868	1446	7	them	-PRON-	PRP
hvd.rsl868	1446	8	with	with	IN
hvd.rsl868	1446	9	a	a	DT
hvd.rsl868	1446	10	greased	greased	JJ
hvd.rsl868	1446	11	paper	paper	NN
hvd.rsl868	1446	12	to	to	TO
hvd.rsl868	1446	13	keep	keep	VB
hvd.rsl868	1446	14	them	-PRON-	PRP
hvd.rsl868	1446	15	from	from	IN
hvd.rsl868	1446	16	getting	get	VBG
hvd.rsl868	1446	17	too	too	RB
hvd.rsl868	1446	18	brown	brown	JJ
hvd.rsl868	1446	19	or	or	CC
hvd.rsl868	1446	20	crusty	crusty	JJ
hvd.rsl868	1446	21	.	.	.
hvd.rsl868	1447	1	Eat	eat	VB
hvd.rsl868	1447	2	warm	warm	JJ
hvd.rsl868	1447	3	with	with	IN
hvd.rsl868	1447	4	cream	cream	NN
hvd.rsl868	1447	5	and	and	CC
hvd.rsl868	1447	6	sugar	sugar	NN
hvd.rsl868	1447	7	or	or	CC
hvd.rsl868	1447	8	any	any	DT
hvd.rsl868	1447	9	sauce	sauce	NN
hvd.rsl868	1447	10	preferred	prefer	VBN
hvd.rsl868	1447	11	.	.	.
hvd.rsl868	1448	1	Also	also	RB
hvd.rsl868	1448	2	excellent	excellent	JJ
hvd.rsl868	1448	3	steamed	steam	VBN
hvd.rsl868	1448	4	.	.	.
hvd.rsl868	1449	1	Boiled	boil	VBN
hvd.rsl868	1449	2	Apple	Apple	NNP
hvd.rsl868	1449	3	Dumplings.—Pare	Dumplings.—Pare	NNP
hvd.rsl868	1449	4	eight	eight	CD
hvd.rsl868	1449	5	fine	fine	JJ
hvd.rsl868	1449	6	apples	apple	NNS
hvd.rsl868	1449	7	and	and	CC
hvd.rsl868	1449	8	cut	cut	VBD
hvd.rsl868	1449	9	them	-PRON-	PRP
hvd.rsl868	1449	10	in	in	IN
hvd.rsl868	1449	11	quarters	quarter	NNS
hvd.rsl868	1449	12	,	,	,
hvd.rsl868	1449	13	remove	remove	VB
hvd.rsl868	1449	14	the	the	DT
hvd.rsl868	1449	15	cores	core	NNS
hvd.rsl868	1449	16	.	.	.
hvd.rsl868	1450	1	Roll	roll	VB
hvd.rsl868	1450	2	the	the	DT
hvd.rsl868	1450	3	suet	suet	NN
hvd.rsl868	1450	4	crust	crust	NN
hvd.rsl868	1450	5	out	out	RP
hvd.rsl868	1450	6	half	half	PDT
hvd.rsl868	1450	7	an	an	DT
hvd.rsl868	1450	8	inch	inch	NN
hvd.rsl868	1450	9	thick	thick	JJ
hvd.rsl868	1450	10	and	and	CC
hvd.rsl868	1450	11	72	72	CD
hvd.rsl868	1450	12	THE	the	DT
hvd.rsl868	1450	13	RURAL	rural	JJ
hvd.rsl868	1450	14	COOK	COOK	NNP
hvd.rsl868	1450	15	BOOK	book	NN
hvd.rsl868	1450	16	.	.	.
hvd.rsl868	1451	1	cut	cut	VBN
hvd.rsl868	1451	2	into	into	IN
hvd.rsl868	1451	3	round	round	JJ
hvd.rsl868	1451	4	pieces	piece	NNS
hvd.rsl868	1451	5	.	.	.
hvd.rsl868	1452	1	Dust	dust	NN
hvd.rsl868	1452	2	each	each	DT
hvd.rsl868	1452	3	piece	piece	NN
hvd.rsl868	1452	4	of	of	IN
hvd.rsl868	1452	5	apple	apple	NN
hvd.rsl868	1452	6	with	with	IN
hvd.rsl868	1452	7	a	a	DT
hvd.rsl868	1452	8	little	little	JJ
hvd.rsl868	1452	9	sugar	sugar	NN
hvd.rsl868	1452	10	and	and	CC
hvd.rsl868	1452	11	cinnamon	cinnamon	NN
hvd.rsl868	1452	12	and	and	CC
hvd.rsl868	1452	13	place	place	VB
hvd.rsl868	1452	14	four	four	CD
hvd.rsl868	1452	15	sections	section	NNS
hvd.rsl868	1452	16	on	on	IN
hvd.rsl868	1452	17	each	each	DT
hvd.rsl868	1452	18	round	round	NN
hvd.rsl868	1452	19	of	of	IN
hvd.rsl868	1452	20	paste	paste	NN
hvd.rsl868	1452	21	.	.	.
hvd.rsl868	1453	1	Gather	gather	VB
hvd.rsl868	1453	2	up	up	RP
hvd.rsl868	1453	3	the	the	DT
hvd.rsl868	1453	4	edges	edge	NNS
hvd.rsl868	1453	5	and	and	CC
hvd.rsl868	1453	6	pinch	pinch	VB
hvd.rsl868	1453	7	them	-PRON-	PRP
hvd.rsl868	1453	8	together	together	RB
hvd.rsl868	1453	9	over	over	IN
hvd.rsl868	1453	10	the	the	DT
hvd.rsl868	1453	11	apple	apple	NN
hvd.rsl868	1453	12	.	.	.
hvd.rsl868	1454	1	When	when	WRB
hvd.rsl868	1454	2	all	all	PDT
hvd.rsl868	1454	3	the	the	DT
hvd.rsl868	1454	4	dump-	dump-	NN
hvd.rsl868	1454	5	lings	ling	NNS
hvd.rsl868	1454	6	are	be	VBP
hvd.rsl868	1454	7	made	make	VBN
hvd.rsl868	1454	8	,	,	,
hvd.rsl868	1454	9	drop	drop	VB
hvd.rsl868	1454	10	them	-PRON-	PRP
hvd.rsl868	1454	11	into	into	IN
hvd.rsl868	1454	12	a	a	DT
hvd.rsl868	1454	13	kettle	kettle	NN
hvd.rsl868	1454	14	of	of	IN
hvd.rsl868	1454	15	boiling	boil	VBG
hvd.rsl868	1454	16	water	water	NN
hvd.rsl868	1454	17	and	and	CC
hvd.rsl868	1454	18	.let	.let	.
hvd.rsl868	1454	19	them	-PRON-	PRP
hvd.rsl868	1454	20	boil	boil	VBP
hvd.rsl868	1454	21	gently	gently	RB
hvd.rsl868	1454	22	for	for	IN
hvd.rsl868	1454	23	an	an	DT
hvd.rsl868	1454	24	hour	hour	NN
hvd.rsl868	1454	25	.	.	.
hvd.rsl868	1455	1	Take	take	VB
hvd.rsl868	1455	2	them	-PRON-	PRP
hvd.rsl868	1455	3	up	up	RP
hvd.rsl868	1455	4	on	on	IN
hvd.rsl868	1455	5	a	a	DT
hvd.rsl868	1455	6	hot	hot	JJ
hvd.rsl868	1455	7	dish	dish	NN
hvd.rsl868	1455	8	and	and	CC
hvd.rsl868	1455	9	serve	serve	VB
hvd.rsl868	1455	10	with	with	IN
hvd.rsl868	1455	11	plain	plain	JJ
hvd.rsl868	1455	12	,	,	,
hvd.rsl868	1455	13	sweetened	sweeten	VBN
hvd.rsl868	1455	14	cream	cream	NN
hvd.rsl868	1455	15	.	.	.
hvd.rsl868	1456	1	If	if	IN
hvd.rsl868	1456	2	you	-PRON-	PRP
hvd.rsl868	1456	3	want	want	VBP
hvd.rsl868	1456	4	to	to	TO
hvd.rsl868	1456	5	serve	serve	VB
hvd.rsl868	1456	6	the	the	DT
hvd.rsl868	1456	7	dumplings	dumpling	NNS
hvd.rsl868	1456	8	"	"	``
hvd.rsl868	1456	9	just	just	RB
hvd.rsl868	1456	10	as	as	IN
hvd.rsl868	1456	11	grandmother	grandmother	NN
hvd.rsl868	1456	12	did	do	VBD
hvd.rsl868	1456	13	,	,	,
hvd.rsl868	1456	14	"	"	``
hvd.rsl868	1456	15	sweeten	sweeten	VB
hvd.rsl868	1456	16	the	the	DT
hvd.rsl868	1456	17	cream	cream	NN
hvd.rsl868	1456	18	with	with	IN
hvd.rsl868	1456	19	"	"	``
hvd.rsl868	1456	20	treacle	treacle	NN
hvd.rsl868	1456	21	.	.	.
hvd.rsl868	1456	22	"	"	''
hvd.rsl868	1457	1	Kenilworth	Kenilworth	NNP
hvd.rsl868	1457	2	Ranch	Ranch	NNP
hvd.rsl868	1457	3	Dumplings.—Take	Dumplings.—Take	NNP
hvd.rsl868	1457	4	a	a	DT
hvd.rsl868	1457	5	quart	quart	NN
hvd.rsl868	1457	6	of	of	IN
hvd.rsl868	1457	7	flour	flour	NN
hvd.rsl868	1457	8	,	,	,
hvd.rsl868	1457	9	one	one	CD
hvd.rsl868	1457	10	cup	cup	NN
hvd.rsl868	1457	11	of	of	IN
hvd.rsl868	1457	12	good	good	JJ
hvd.rsl868	1457	13	lard	lard	NN
hvd.rsl868	1457	14	and	and	CC
hvd.rsl868	1457	15	half	half	JJ
hvd.rsl868	1457	16	-	-	HYPH
hvd.rsl868	1457	17	cup	cup	NN
hvd.rsl868	1457	18	of	of	IN
hvd.rsl868	1457	19	butter	butter	NN
hvd.rsl868	1457	20	;	;	:
hvd.rsl868	1457	21	rub	rub	VB
hvd.rsl868	1457	22	this	this	DT
hvd.rsl868	1457	23	into	into	IN
hvd.rsl868	1457	24	the	the	DT
hvd.rsl868	1457	25	flour	flour	NN
hvd.rsl868	1457	26	after	after	IN
hvd.rsl868	1457	27	it	-PRON-	PRP
hvd.rsl868	1457	28	is	be	VBZ
hvd.rsl868	1457	29	sifted	sift	VBN
hvd.rsl868	1457	30	with	with	IN
hvd.rsl868	1457	31	one	one	CD
hvd.rsl868	1457	32	teaspoonful	teaspoonful	NN
hvd.rsl868	1457	33	of	of	IN
hvd.rsl868	1457	34	baking	baking	NN
hvd.rsl868	1457	35	powder	powder	NN
hvd.rsl868	1457	36	;	;	:
hvd.rsl868	1457	37	add	add	VB
hvd.rsl868	1457	38	enough	enough	JJ
hvd.rsl868	1457	39	milk	milk	NN
hvd.rsl868	1457	40	to	to	TO
hvd.rsl868	1457	41	make	make	VB
hvd.rsl868	1457	42	a	a	DT
hvd.rsl868	1457	43	soft	soft	JJ
hvd.rsl868	1457	44	dough	dough	NN
hvd.rsl868	1457	45	.	.	.
hvd.rsl868	1458	1	This	this	DT
hvd.rsl868	1458	2	is	be	VBZ
hvd.rsl868	1458	3	rolled	roll	VBN
hvd.rsl868	1458	4	out	out	RP
hvd.rsl868	1458	5	quickly	quickly	RB
hvd.rsl868	1458	6	into	into	IN
hvd.rsl868	1458	7	a	a	DT
hvd.rsl868	1458	8	sheet	sheet	NN
hvd.rsl868	1458	9	an	an	DT
hvd.rsl868	1458	10	inch	inch	NN
hvd.rsl868	1458	11	thick	thick	JJ
hvd.rsl868	1458	12	and	and	CC
hvd.rsl868	1458	13	then	then	RB
hvd.rsl868	1458	14	cut	cut	VBD
hvd.rsl868	1458	15	in	in	RP
hvd.rsl868	1458	16	squares	square	NNS
hvd.rsl868	1458	17	.	.	.
hvd.rsl868	1459	1	Into	into	IN
hvd.rsl868	1459	2	each	each	DT
hvd.rsl868	1459	3	square	square	NN
hvd.rsl868	1459	4	is	be	VBZ
hvd.rsl868	1459	5	laid	lay	VBN
hvd.rsl868	1459	6	a	a	DT
hvd.rsl868	1459	7	half	half	NN
hvd.rsl868	1459	8	apple	apple	NN
hvd.rsl868	1459	9	,	,	,
hvd.rsl868	1459	10	peeled	peel	VBN
hvd.rsl868	1459	11	and	and	CC
hvd.rsl868	1459	12	cored	cored	JJ
hvd.rsl868	1459	13	,	,	,
hvd.rsl868	1459	14	and	and	CC
hvd.rsl868	1459	15	the	the	DT
hvd.rsl868	1459	16	crust	crust	NN
hvd.rsl868	1459	17	tucked	tuck	VBN
hvd.rsl868	1459	18	around	around	IN
hvd.rsl868	1459	19	it	-PRON-	PRP
hvd.rsl868	1459	20	.	.	.
hvd.rsl868	1460	1	Have	have	VBP
hvd.rsl868	1460	2	ready	ready	JJ
hvd.rsl868	1460	3	in	in	IN
hvd.rsl868	1460	4	a	a	DT
hvd.rsl868	1460	5	dripping	drip	VBG
hvd.rsl868	1460	6	pan	pan	NN
hvd.rsl868	1460	7	a	a	DT
hvd.rsl868	1460	8	syrup	syrup	NN
hvd.rsl868	1460	9	made	make	VBN
hvd.rsl868	1460	10	of	of	IN
hvd.rsl868	1460	11	one	one	CD
hvd.rsl868	1460	12	cupful	cupful	NN
hvd.rsl868	1460	13	of	of	IN
hvd.rsl868	1460	14	sugar	sugar	NN
hvd.rsl868	1460	15	to	to	IN
hvd.rsl868	1460	16	one	one	CD
hvd.rsl868	1460	17	of	of	IN
hvd.rsl868	1460	18	water	water	NN
hvd.rsl868	1460	19	;	;	:
hvd.rsl868	1460	20	lay	lie	VBD
hvd.rsl868	1460	21	the	the	DT
hvd.rsl868	1460	22	dumplings	dumpling	NNS
hvd.rsl868	1460	23	in	in	IN
hvd.rsl868	1460	24	;	;	:
hvd.rsl868	1460	25	bake	bake	VB
hvd.rsl868	1460	26	in	in	RP
hvd.rsl868	1460	27	quick	quick	JJ
hvd.rsl868	1460	28	oven	oven	NN
hvd.rsl868	1460	29	30	30	CD
hvd.rsl868	1460	30	to	to	TO
hvd.rsl868	1460	31	40	40	CD
hvd.rsl868	1460	32	minutes	minute	NNS
hvd.rsl868	1460	33	.	.	.
hvd.rsl868	1461	1	Serve	serve	VB
hvd.rsl868	1461	2	with	with	IN
hvd.rsl868	1461	3	an	an	DT
hvd.rsl868	1461	4	old	old	JJ
hvd.rsl868	1461	5	-	-	HYPH
hvd.rsl868	1461	6	fashioned	fashioned	JJ
hvd.rsl868	1461	7	molasses	molasses	NN
hvd.rsl868	1461	8	sauce	sauce	NN
hvd.rsl868	1461	9	.	.	.
hvd.rsl868	1462	1	Farmhouse	Farmhouse	NNP
hvd.rsl868	1462	2	Apples.—Peel	Apples.—Peel	NNP
hvd.rsl868	1462	3	and	and	CC
hvd.rsl868	1462	4	core	core	JJ
hvd.rsl868	1462	5	tart	tart	JJ
hvd.rsl868	1462	6	apples	apple	NNS
hvd.rsl868	1462	7	,	,	,
hvd.rsl868	1462	8	fill	fill	VB
hvd.rsl868	1462	9	the	the	DT
hvd.rsl868	1462	10	space	space	NN
hvd.rsl868	1462	11	from	from	IN
hvd.rsl868	1462	12	which	which	WDT
hvd.rsl868	1462	13	the	the	DT
hvd.rsl868	1462	14	cores	core	NNS
hvd.rsl868	1462	15	were	be	VBD
hvd.rsl868	1462	16	taken	take	VBN
hvd.rsl868	1462	17	with	with	IN
hvd.rsl868	1462	18	seeded	seed	VBN
hvd.rsl868	1462	19	raisins	raisin	NNS
hvd.rsl868	1462	20	,	,	,
hvd.rsl868	1462	21	bits	bit	NNS
hvd.rsl868	1462	22	of	of	IN
hvd.rsl868	1462	23	shredded	shred	VBN
hvd.rsl868	1462	24	citron	citron	NN
hvd.rsl868	1462	25	,	,	,
hvd.rsl868	1462	26	sugar	sugar	NN
hvd.rsl868	1462	27	and	and	CC
hvd.rsl868	1462	28	a	a	DT
hvd.rsl868	1462	29	little	little	JJ
hvd.rsl868	1462	30	lemon	lemon	NN
hvd.rsl868	1462	31	peel	peel	NN
hvd.rsl868	1462	32	;	;	:
hvd.rsl868	1462	33	stand	stand	VB
hvd.rsl868	1462	34	them	-PRON-	PRP
hvd.rsl868	1462	35	in	in	IN
hvd.rsl868	1462	36	a	a	DT
hvd.rsl868	1462	37	baking	baking	NN
hvd.rsl868	1462	38	pan	pan	NN
hvd.rsl868	1462	39	,	,	,
hvd.rsl868	1462	40	pour	pour	VB
hvd.rsl868	1462	41	over	over	IN
hvd.rsl868	1462	42	them	-PRON-	PRP
hvd.rsl868	1462	43	half	half	PDT
hvd.rsl868	1462	44	a	a	DT
hvd.rsl868	1462	45	cup	cup	NN
hvd.rsl868	1462	46	of	of	IN
hvd.rsl868	1462	47	water	water	NN
hvd.rsl868	1462	48	and	and	CC
hvd.rsl868	1462	49	dust	dust	NN
hvd.rsl868	1462	50	with	with	IN
hvd.rsl868	1462	51	about	about	RB
hvd.rsl868	1462	52	two	two	CD
hvd.rsl868	1462	53	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1462	54	of	of	IN
hvd.rsl868	1462	55	granulated	granulated	JJ
hvd.rsl868	1462	56	sugar	sugar	NN
hvd.rsl868	1462	57	.	.	.
hvd.rsl868	1463	1	Bake	bake	VB
hvd.rsl868	1463	2	in	in	IN
hvd.rsl868	1463	3	a	a	DT
hvd.rsl868	1463	4	slow	slow	JJ
hvd.rsl868	1463	5	oven	oven	NN
hvd.rsl868	1463	6	until	until	IN
hvd.rsl868	1463	7	perfectly	perfectly	RB
hvd.rsl868	1463	8	tender	tender	JJ
hvd.rsl868	1463	9	,	,	,
hvd.rsl868	1463	10	then	then	RB
hvd.rsl868	1463	11	sprinkle	sprinkle	VB
hvd.rsl868	1463	12	bread	bread	NN
hvd.rsl868	1463	13	crumbs	crumb	NNS
hvd.rsl868	1463	14	over	over	IN
hvd.rsl868	1463	15	the	the	DT
hvd.rsl868	1463	16	top	top	NN
hvd.rsl868	1463	17	;	;	:
hvd.rsl868	1463	18	dust	dust	NN
hvd.rsl868	1463	19	again	again	RB
hvd.rsl868	1463	20	with	with	IN
hvd.rsl868	1463	21	sugar	sugar	NN
hvd.rsl868	1463	22	,	,	,
hvd.rsl868	1463	23	and	and	CC
hvd.rsl868	1463	24	leave	leave	VB
hvd.rsl868	1463	25	them	-PRON-	PRP
hvd.rsl868	1463	26	in	in	IN
hvd.rsl868	1463	27	the	the	DT
hvd.rsl868	1463	28	oven	oven	NN
hvd.rsl868	1463	29	for	for	IN
hvd.rsl868	1463	30	10	10	CD
hvd.rsl868	1463	31	minutes	minute	NNS
hvd.rsl868	1463	32	.	.	.
hvd.rsl868	1464	1	While	while	IN
hvd.rsl868	1464	2	they	-PRON-	PRP
hvd.rsl868	1464	3	are	be	VBP
hvd.rsl868	1464	4	baking	bake	VBG
hvd.rsl868	1464	5	mix	mix	VBP
hvd.rsl868	1464	6	a	a	DT
hvd.rsl868	1464	7	table-	table-	JJ
hvd.rsl868	1464	8	spoonful	spoonful	NN
hvd.rsl868	1464	9	of	of	IN
hvd.rsl868	1464	10	flour	flour	NN
hvd.rsl868	1464	11	with	with	IN
hvd.rsl868	1464	12	a	a	DT
hvd.rsl868	1464	13	half	half	JJ
hvd.rsl868	1464	14	cup	cup	NN
hvd.rsl868	1464	15	sugar	sugar	NN
hvd.rsl868	1464	16	;	;	:
hvd.rsl868	1464	17	pour	pour	VB
hvd.rsl868	1464	18	over	over	IN
hvd.rsl868	1464	19	half	half	PDT
hvd.rsl868	1464	20	a	a	DT
hvd.rsl868	1464	21	pint	pint	NN
hvd.rsl868	1464	22	of	of	IN
hvd.rsl868	1464	23	boiling	boiling	NN
hvd.rsl868	1464	24	water	water	NN
hvd.rsl868	1464	25	,	,	,
hvd.rsl868	1464	26	and	and	CC
hvd.rsl868	1464	27	boil	boil	VB
hvd.rsl868	1464	28	a	a	DT
hvd.rsl868	1464	29	moment	moment	NN
hvd.rsl868	1464	30	;	;	:
hvd.rsl868	1464	31	take	take	VB
hvd.rsl868	1464	32	from	from	IN
hvd.rsl868	1464	33	the	the	DT
hvd.rsl868	1464	34	fire	fire	NN
hvd.rsl868	1464	35	,	,	,
hvd.rsl868	1464	36	and	and	CC
hvd.rsl868	1464	37	pour	pour	VB
hvd.rsl868	1464	38	slowly	slowly	RB
hvd.rsl868	1464	39	over	over	IN
hvd.rsl868	1464	40	one	one	CD
hvd.rsl868	1464	41	well	well	RB
hvd.rsl868	1464	42	-	-	HYPH
hvd.rsl868	1464	43	beaten	beat	VBN
hvd.rsl868	1464	44	egg	egg	NN
hvd.rsl868	1464	45	;	;	:
hvd.rsl868	1464	46	add	add	VB
hvd.rsl868	1464	47	the	the	DT
hvd.rsl868	1464	48	juice	juice	NN
hvd.rsl868	1464	49	of	of	IN
hvd.rsl868	1464	50	half	half	PDT
hvd.rsl868	1464	51	a	a	DT
hvd.rsl868	1464	52	lemon	lemon	NN
hvd.rsl868	1464	53	.	.	.
hvd.rsl868	1465	1	Pour	pour	VB
hvd.rsl868	1465	2	over	over	IN
hvd.rsl868	1465	3	the	the	DT
hvd.rsl868	1465	4	apples	apple	NNS
hvd.rsl868	1465	5	and	and	CC
hvd.rsl868	1465	6	serve	serve	VB
hvd.rsl868	1465	7	warm	warm	JJ
hvd.rsl868	1465	8	.	.	.
hvd.rsl868	1466	1	Apple	Apple	NNP
hvd.rsl868	1466	2	Fool.—Peel	Fool.—Peel	NNP
hvd.rsl868	1466	3	,	,	,
hvd.rsl868	1466	4	core	core	NN
hvd.rsl868	1466	5	and	and	CC
hvd.rsl868	1466	6	quarter	quarter	NN
hvd.rsl868	1466	7	six	six	CD
hvd.rsl868	1466	8	large	large	JJ
hvd.rsl868	1466	9	apples	apple	NNS
hvd.rsl868	1466	10	,	,	,
hvd.rsl868	1466	11	cook	cook	VB
hvd.rsl868	1466	12	them	-PRON-	PRP
hvd.rsl868	1466	13	until	until	IN
hvd.rsl868	1466	14	tender	tender	NN
hvd.rsl868	1466	15	with	with	IN
hvd.rsl868	1466	16	three	three	CD
hvd.rsl868	1466	17	or	or	CC
hvd.rsl868	1466	18	four	four	CD
hvd.rsl868	1466	19	cloves	clove	NNS
hvd.rsl868	1466	20	,	,	,
hvd.rsl868	1466	21	a	a	DT
hvd.rsl868	1466	22	small	small	JJ
hvd.rsl868	1466	23	piece	piece	NN
hvd.rsl868	1466	24	of	of	IN
hvd.rsl868	1466	25	lemon	lemon	NN
hvd.rsl868	1466	26	peel	peel	NN
hvd.rsl868	1466	27	,	,	,
hvd.rsl868	1466	28	half	half	PDT
hvd.rsl868	1466	29	a	a	DT
hvd.rsl868	1466	30	cupful	cupful	NN
hvd.rsl868	1466	31	of	of	IN
hvd.rsl868	1466	32	sugar	sugar	NN
hvd.rsl868	1466	33	and	and	CC
hvd.rsl868	1466	34	a	a	DT
hvd.rsl868	1466	35	teacupful	teacupful	NN
hvd.rsl868	1466	36	of	of	IN
hvd.rsl868	1466	37	water	water	NN
hvd.rsl868	1466	38	.	.	.
hvd.rsl868	1467	1	Remove	remove	VB
hvd.rsl868	1467	2	the	the	DT
hvd.rsl868	1467	3	cloves	clove	NNS
hvd.rsl868	1467	4	and	and	CC
hvd.rsl868	1467	5	lemon	lemon	NN
hvd.rsl868	1467	6	peel	peel	NN
hvd.rsl868	1467	7	,	,	,
hvd.rsl868	1467	8	beat	beat	VBD
hvd.rsl868	1467	9	well	well	RB
hvd.rsl868	1467	10	with	with	IN
hvd.rsl868	1467	11	a	a	DT
hvd.rsl868	1467	12	fork	fork	NN
hvd.rsl868	1467	13	and	and	CC
hvd.rsl868	1467	14	stir	stir	VB
hvd.rsl868	1467	15	in	in	IN
hvd.rsl868	1467	16	one	one	CD
hvd.rsl868	1467	17	-	-	HYPH
hvd.rsl868	1467	18	fourth	fourth	JJ
hvd.rsl868	1467	19	pint	pint	NN
hvd.rsl868	1467	20	of	of	IN
hvd.rsl868	1467	21	thick	thick	JJ
hvd.rsl868	1467	22	,	,	,
hvd.rsl868	1467	23	sweet	sweet	JJ
hvd.rsl868	1467	24	cream	cream	NN
hvd.rsl868	1467	25	.	.	.
hvd.rsl868	1468	1	Cut	cut	VB
hvd.rsl868	1468	2	any	any	DT
hvd.rsl868	1468	3	kind	kind	NN
hvd.rsl868	1468	4	of	of	IN
hvd.rsl868	1468	5	delicate	delicate	JJ
hvd.rsl868	1468	6	cake	cake	NN
hvd.rsl868	1468	7	into	into	IN
hvd.rsl868	1468	8	rather	rather	RB
hvd.rsl868	1468	9	thin	thin	JJ
hvd.rsl868	1468	10	slices	slice	NNS
hvd.rsl868	1468	11	and	and	CC
hvd.rsl868	1468	12	place	place	VB
hvd.rsl868	1468	13	a	a	DT
hvd.rsl868	1468	14	layer	layer	NN
hvd.rsl868	1468	15	in	in	IN
hvd.rsl868	1468	16	the	the	DT
hvd.rsl868	1468	17	bottom	bottom	NN
hvd.rsl868	1468	18	of	of	IN
hvd.rsl868	1468	19	a	a	DT
hvd.rsl868	1468	20	glass	glass	NN
hvd.rsl868	1468	21	dish	dish	NN
hvd.rsl868	1468	22	.	.	.
hvd.rsl868	1469	1	Pour	pour	VB
hvd.rsl868	1469	2	over	over	IN
hvd.rsl868	1469	3	it	-PRON-	PRP
hvd.rsl868	1469	4	diluted	dilute	VBN
hvd.rsl868	1469	5	red	red	JJ
hvd.rsl868	1469	6	currant	currant	JJ
hvd.rsl868	1469	7	jelly	jelly	NN
hvd.rsl868	1469	8	,	,	,
hvd.rsl868	1469	9	then	then	RB
hvd.rsl868	1469	10	cover	cover	VB
hvd.rsl868	1469	11	with	with	IN
hvd.rsl868	1469	12	a	a	DT
hvd.rsl868	1469	13	thick	thick	JJ
hvd.rsl868	1469	14	layer	layer	NN
hvd.rsl868	1469	15	of	of	IN
hvd.rsl868	1469	16	the	the	DT
hvd.rsl868	1469	17	apple	apple	NN
hvd.rsl868	1469	18	fool	fool	NN
hvd.rsl868	1469	19	,	,	,
hvd.rsl868	1469	20	then	then	RB
hvd.rsl868	1469	21	another	another	DT
hvd.rsl868	1469	22	layer	layer	NN
hvd.rsl868	1469	23	of	of	IN
hvd.rsl868	1469	24	cake	cake	NN
hvd.rsl868	1469	25	and	and	CC
hvd.rsl868	1469	26	currant	currant	JJ
hvd.rsl868	1469	27	jelly	jelly	NN
hvd.rsl868	1469	28	,	,	,
hvd.rsl868	1469	29	and	and	CC
hvd.rsl868	1469	30	heap	heap	VB
hvd.rsl868	1469	31	the	the	DT
hvd.rsl868	1469	32	remainder	remainder	NN
hvd.rsl868	1469	33	of	of	IN
hvd.rsl868	1469	34	the	the	DT
hvd.rsl868	1469	35	apple	apple	NN
hvd.rsl868	1469	36	fool	fool	NN
hvd.rsl868	1469	37	over	over	IN
hvd.rsl868	1469	38	the	the	DT
hvd.rsl868	1469	39	top	top	NN
hvd.rsl868	1469	40	.	.	.
hvd.rsl868	1470	1	With	with	IN
hvd.rsl868	1470	2	each	each	DT
hvd.rsl868	1470	3	helping	help	VBG
hvd.rsl868	1470	4	serve	serve	VB
hvd.rsl868	1470	5	a	a	DT
hvd.rsl868	1470	6	large	large	JJ
hvd.rsl868	1470	7	spoonful	spoonful	NN
hvd.rsl868	1470	8	of	of	IN
hvd.rsl868	1470	9	whipped	whip	VBN
hvd.rsl868	1470	10	cream	cream	NN
hvd.rsl868	1470	11	flavored	flavor	VBN
hvd.rsl868	1470	12	with	with	IN
hvd.rsl868	1470	13	almond	almond	NN
hvd.rsl868	1470	14	.	.	.
hvd.rsl868	1471	1	Hidden	hide	VBN
hvd.rsl868	1471	2	Apples.—Butter	Apples.—Butter	NNP
hvd.rsl868	1471	3	a	a	DT
hvd.rsl868	1471	4	deep	deep	JJ
hvd.rsl868	1471	5	tin	tin	NN
hvd.rsl868	1471	6	pan	pan	NN
hvd.rsl868	1471	7	,	,	,
hvd.rsl868	1471	8	cover	cover	VB
hvd.rsl868	1471	9	the	the	DT
hvd.rsl868	1471	10	bottom	bottom	NN
hvd.rsl868	1471	11	with	with	IN
hvd.rsl868	1471	12	a	a	DT
hvd.rsl868	1471	13	layer	layer	NN
hvd.rsl868	1471	14	of	of	IN
hvd.rsl868	1471	15	pared	pare	VBN
hvd.rsl868	1471	16	and	and	CC
hvd.rsl868	1471	17	quartered	quarter	VBN
hvd.rsl868	1471	18	apples	apple	NNS
hvd.rsl868	1471	19	.	.	.
hvd.rsl868	1472	1	In	in	IN
hvd.rsl868	1472	2	another	another	DT
hvd.rsl868	1472	3	dish	dish	NN
hvd.rsl868	1472	4	beat	beat	NN
hvd.rsl868	1472	5	an.egg	an.egg	PRP
hvd.rsl868	1472	6	well	well	RB
hvd.rsl868	1472	7	,	,	,
hvd.rsl868	1472	8	put	put	VBN
hvd.rsl868	1472	9	in	in	IN
hvd.rsl868	1472	10	enough	enough	JJ
hvd.rsl868	1472	11	sugar	sugar	NN
hvd.rsl868	1472	12	to	to	TO
hvd.rsl868	1472	13	sweeten	sweeten	VB
hvd.rsl868	1472	14	the	the	DT
hvd.rsl868	1472	15	apples	apple	NNS
hvd.rsl868	1472	16	,	,	,
hvd.rsl868	1472	17	add	add	VB
hvd.rsl868	1472	18	a	a	DT
hvd.rsl868	1472	19	little	little	JJ
hvd.rsl868	1472	20	water	water	NN
hvd.rsl868	1472	21	,	,	,
hvd.rsl868	1472	22	thicken	thicken	VB
hvd.rsl868	1472	23	with	with	IN
hvd.rsl868	1472	24	powdered	powder	VBN
hvd.rsl868	1472	25	bread	bread	NN
hvd.rsl868	1472	26	crumbs	crumb	NNS
hvd.rsl868	1472	27	,	,	,
hvd.rsl868	1472	28	flavor	flavor	NN
hvd.rsl868	1472	29	highly	highly	RB
hvd.rsl868	1472	30	with	with	IN
hvd.rsl868	1472	31	lemon	lemon	NN
hvd.rsl868	1472	32	.	.	.
hvd.rsl868	1473	1	Pour	pour	VB
hvd.rsl868	1473	2	this	this	DT
hvd.rsl868	1473	3	mixture	mixture	NN
hvd.rsl868	1473	4	over	over	IN
hvd.rsl868	1473	5	apples	apple	NNS
hvd.rsl868	1473	6	and	and	CC
hvd.rsl868	1473	7	bake	bake	VB
hvd.rsl868	1473	8	until	until	IN
hvd.rsl868	1473	9	the	the	DT
hvd.rsl868	1473	10	apples	apple	NNS
hvd.rsl868	1473	11	are	be	VBP
hvd.rsl868	1473	12	done	do	VBN
hvd.rsl868	1473	13	,	,	,
hvd.rsl868	1473	14	which	which	WDT
hvd.rsl868	1473	15	will	will	MD
hvd.rsl868	1473	16	take	take	VB
hvd.rsl868	1473	17	about	about	RB
hvd.rsl868	1473	18	20	20	CD
hvd.rsl868	1473	19	minutes	minute	NNS
hvd.rsl868	1473	20	in	in	IN
hvd.rsl868	1473	21	a	a	DT
hvd.rsl868	1473	22	hot	hot	JJ
hvd.rsl868	1473	23	oven	oven	NN
hvd.rsl868	1473	24	.	.	.
hvd.rsl868	1474	1	THE	the	DT
hvd.rsl868	1474	2	RURAL	rural	JJ
hvd.rsl868	1474	3	COOK	COOK	NNP
hvd.rsl868	1474	4	BOOK	BOOK	NNP
hvd.rsl868	1474	5	.	.	.
hvd.rsl868	1475	1	73	73	CD
hvd.rsl868	1475	2	Apple	Apple	NNP
hvd.rsl868	1475	3	Johnny	Johnny	NNP
hvd.rsl868	1475	4	Cake.—Mix	Cake.—Mix	VBZ
hvd.rsl868	1475	5	two	two	CD
hvd.rsl868	1475	6	cupfuls	cupful	NNS
hvd.rsl868	1475	7	of	of	IN
hvd.rsl868	1475	8	cornmeal	cornmeal	NN
hvd.rsl868	1475	9	,	,	,
hvd.rsl868	1475	10	a	a	DT
hvd.rsl868	1475	11	saltspoonful	saltspoonful	NN
hvd.rsl868	1475	12	of	of	IN
hvd.rsl868	1475	13	salt	salt	NN
hvd.rsl868	1475	14	,	,	,
hvd.rsl868	1475	15	a	a	DT
hvd.rsl868	1475	16	teaspoonful	teaspoonful	NN
hvd.rsl868	1475	17	of	of	IN
hvd.rsl868	1475	18	cream	cream	NN
hvd.rsl868	1475	19	of	of	IN
hvd.rsl868	1475	20	tartar	tartar	NN
hvd.rsl868	1475	21	,	,	,
hvd.rsl868	1475	22	a	a	DT
hvd.rsl868	1475	23	scant	scant	JJ
hvd.rsl868	1475	24	half	half	JJ
hvd.rsl868	1475	25	-	-	HYPH
hvd.rsl868	1475	26	cupful	cupful	NN
hvd.rsl868	1475	27	of	of	IN
hvd.rsl868	1475	28	sugar	sugar	NN
hvd.rsl868	1475	29	,	,	,
hvd.rsl868	1475	30	half	half	PDT
hvd.rsl868	1475	31	a	a	DT
hvd.rsl868	1475	32	teaspoonful	teaspoonful	NN
hvd.rsl868	1475	33	of	of	IN
hvd.rsl868	1475	34	soda	soda	NN
hvd.rsl868	1475	35	dissolved	dissolve	VBN
hvd.rsl868	1475	36	in	in	IN
hvd.rsl868	1475	37	a	a	DT
hvd.rsl868	1475	38	little	little	JJ
hvd.rsl868	1475	39	warm	warm	JJ
hvd.rsl868	1475	40	water	water	NN
hvd.rsl868	1475	41	and	and	CC
hvd.rsl868	1475	42	milk	milk	NN
hvd.rsl868	1475	43	to	to	TO
hvd.rsl868	1475	44	make	make	VB
hvd.rsl868	1475	45	a	a	DT
hvd.rsl868	1475	46	thin	thin	JJ
hvd.rsl868	1475	47	batter	batter	NN
hvd.rsl868	1475	48	.	.	.
hvd.rsl868	1476	1	Stir	stir	VB
hvd.rsl868	1476	2	in	in	IN
hvd.rsl868	1476	3	three	three	CD
hvd.rsl868	1476	4	sour	sour	JJ
hvd.rsl868	1476	5	apples	apple	NNS
hvd.rsl868	1476	6	that	that	WDT
hvd.rsl868	1476	7	have	have	VBP
hvd.rsl868	1476	8	been	be	VBN
hvd.rsl868	1476	9	peeled	peel	VBN
hvd.rsl868	1476	10	and	and	CC
hvd.rsl868	1476	11	cut	cut	VBN
hvd.rsl868	1476	12	into	into	IN
hvd.rsl868	1476	13	thin	thin	JJ
hvd.rsl868	1476	14	slices	slice	NNS
hvd.rsl868	1476	15	.	.	.
hvd.rsl868	1477	1	Bake	bake	VB
hvd.rsl868	1477	2	in	in	IN
hvd.rsl868	1477	3	a	a	DT
hvd.rsl868	1477	4	shallow	shallow	JJ
hvd.rsl868	1477	5	tin	tin	NN
hvd.rsl868	1477	6	in	in	IN
hvd.rsl868	1477	7	a	a	DT
hvd.rsl868	1477	8	moderate	moderate	JJ
hvd.rsl868	1477	9	oven	oven	NN
hvd.rsl868	1477	10	for	for	IN
hvd.rsl868	1477	11	35	35	CD
hvd.rsl868	1477	12	minutes	minute	NNS
hvd.rsl868	1477	13	.	.	.
hvd.rsl868	1478	1	Apple	Apple	NNP
hvd.rsl868	1478	2	Kisses.—Select	Kisses.—Select	NNP
hvd.rsl868	1478	3	six	six	CD
hvd.rsl868	1478	4	small	small	JJ
hvd.rsl868	1478	5	,	,	,
hvd.rsl868	1478	6	smooth	smooth	JJ
hvd.rsl868	1478	7	apples	apple	NNS
hvd.rsl868	1478	8	.	.	.
hvd.rsl868	1479	1	Pare	pare	VB
hvd.rsl868	1479	2	,	,	,
hvd.rsl868	1479	3	cut	cut	VBN
hvd.rsl868	1479	4	in	in	IN
hvd.rsl868	1479	5	half	half	NN
hvd.rsl868	1479	6	anil	anil	NN
hvd.rsl868	1479	7	remove	remove	VB
hvd.rsl868	1479	8	the	the	DT
hvd.rsl868	1479	9	core	core	NN
hvd.rsl868	1479	10	.	.	.
hvd.rsl868	1480	1	Mix	mix	VB
hvd.rsl868	1480	2	one	one	CD
hvd.rsl868	1480	3	-	-	HYPH
hvd.rsl868	1480	4	half	half	NN
hvd.rsl868	1480	5	a	a	DT
hvd.rsl868	1480	6	cupful	cupful	NN
hvd.rsl868	1480	7	of	of	IN
hvd.rsl868	1480	8	sugar	sugar	NN
hvd.rsl868	1480	9	with	with	IN
hvd.rsl868	1480	10	one	one	CD
hvd.rsl868	1480	11	-	-	HYPH
hvd.rsl868	1480	12	third	third	NN
hvd.rsl868	1480	13	cupful	cupful	NN
hvd.rsl868	1480	14	of	of	IN
hvd.rsl868	1480	15	butter	butter	NN
hvd.rsl868	1480	16	.	.	.
hvd.rsl868	1481	1	Place	place	VB
hvd.rsl868	1481	2	this	this	DT
hvd.rsl868	1481	3	mixture	mixture	NN
hvd.rsl868	1481	4	between	between	IN
hvd.rsl868	1481	5	the	the	DT
hvd.rsl868	1481	6	halves	half	NNS
hvd.rsl868	1481	7	of	of	IN
hvd.rsl868	1481	8	the	the	DT
hvd.rsl868	1481	9	apples	apple	NNS
hvd.rsl868	1481	10	.	.	.
hvd.rsl868	1482	1	Place	place	NN
hvd.rsl868	1482	2	in	in	IN
hvd.rsl868	1482	3	a	a	DT
hvd.rsl868	1482	4	baking	baking	NN
hvd.rsl868	1482	5	dish	dish	NN
hvd.rsl868	1482	6	with	with	IN
hvd.rsl868	1482	7	a	a	DT
hvd.rsl868	1482	8	little	little	JJ
hvd.rsl868	1482	9	water	water	NN
hvd.rsl868	1482	10	and	and	CC
hvd.rsl868	1482	11	a	a	DT
hvd.rsl868	1482	12	teaspoonful	teaspoonful	NN
hvd.rsl868	1482	13	of	of	IN
hvd.rsl868	1482	14	vanilla	vanilla	NN
hvd.rsl868	1482	15	extract	extract	NN
hvd.rsl868	1482	16	Bake	Bake	NNP
hvd.rsl868	1482	17	till	till	IN
hvd.rsl868	1482	18	apples	apple	NNS
hvd.rsl868	1482	19	are	be	VBP
hvd.rsl868	1482	20	soft	soft	JJ
hvd.rsl868	1482	21	.	.	.
hvd.rsl868	1483	1	Serve	serve	VB
hvd.rsl868	1483	2	with	with	IN
hvd.rsl868	1483	3	their	-PRON-	PRP$
hvd.rsl868	1483	4	own	own	JJ
hvd.rsl868	1483	5	juice	juice	NN
hvd.rsl868	1483	6	for	for	IN
hvd.rsl868	1483	7	sauce	sauce	NN
hvd.rsl868	1483	8	.	.	.
hvd.rsl868	1484	1	Apple	Apple	NNP
hvd.rsl868	1484	2	Pancakes.—Measure	Pancakes.—Measure	NNP
hvd.rsl868	1484	3	two	two	CD
hvd.rsl868	1484	4	cupfuls	cupful	NNS
hvd.rsl868	1484	5	of	of	IN
hvd.rsl868	1484	6	sifted	sift	VBN
hvd.rsl868	1484	7	flour	flour	NN
hvd.rsl868	1484	8	;	;	:
hvd.rsl868	1484	9	add	add	VB
hvd.rsl868	1484	10	half	half	PDT
hvd.rsl868	1484	11	a	a	DT
hvd.rsl868	1484	12	teaspoonful	teaspoonful	NN
hvd.rsl868	1484	13	of	of	IN
hvd.rsl868	1484	14	salt	salt	NN
hvd.rsl868	1484	15	and	and	CC
hvd.rsl868	1484	16	sift	sift	VB
hvd.rsl868	1484	17	again	again	RB
hvd.rsl868	1484	18	.	.	.
hvd.rsl868	1485	1	Then	then	RB
hvd.rsl868	1485	2	stir	stir	VB
hvd.rsl868	1485	3	in	in	RP
hvd.rsl868	1485	4	gradually	gradually	RB
hvd.rsl868	1485	5	two	two	CD
hvd.rsl868	1485	6	cupfuls	cupful	NNS
hvd.rsl868	1485	7	of	of	IN
hvd.rsl868	1485	8	cold	cold	JJ
hvd.rsl868	1485	9	water	water	NN
hvd.rsl868	1485	10	and	and	CC
hvd.rsl868	1485	11	the	the	DT
hvd.rsl868	1485	12	beaten	beat	VBN
hvd.rsl868	1485	13	yolks	yolk	NNS
hvd.rsl868	1485	14	of	of	IN
hvd.rsl868	1485	15	three	three	CD
hvd.rsl868	1485	16	or	or	CC
hvd.rsl868	1485	17	four	four	CD
hvd.rsl868	1485	18	eggs	egg	NNS
hvd.rsl868	1485	19	,	,	,
hvd.rsl868	1485	20	making	make	VBG
hvd.rsl868	1485	21	a	a	DT
hvd.rsl868	1485	22	per-	per-	RB
hvd.rsl868	1485	23	fectly	fectly	RB
hvd.rsl868	1485	24	smooth	smooth	JJ
hvd.rsl868	1485	25	batter	batter	NN
hvd.rsl868	1485	26	.	.	.
hvd.rsl868	1486	1	When	when	WRB
hvd.rsl868	1486	2	well	well	RB
hvd.rsl868	1486	3	mixed	mixed	JJ
hvd.rsl868	1486	4	,	,	,
hvd.rsl868	1486	5	fold	fold	VB
hvd.rsl868	1486	6	in	in	IN
hvd.rsl868	1486	7	the	the	DT
hvd.rsl868	1486	8	whites	white	NNS
hvd.rsl868	1486	9	of	of	IN
hvd.rsl868	1486	10	the	the	DT
hvd.rsl868	1486	11	eggs	egg	NNS
hvd.rsl868	1486	12	beaten	beat	VBN
hvd.rsl868	1486	13	to	to	IN
hvd.rsl868	1486	14	a	a	DT
hvd.rsl868	1486	15	froth	froth	NN
hvd.rsl868	1486	16	.	.	.
hvd.rsl868	1487	1	Place	place	VB
hvd.rsl868	1487	2	a	a	DT
hvd.rsl868	1487	3	tablespoonful	tablespoonful	NN
hvd.rsl868	1487	4	of	of	IN
hvd.rsl868	1487	5	fat	fat	NN
hvd.rsl868	1487	6	in	in	IN
hvd.rsl868	1487	7	an	an	DT
hvd.rsl868	1487	8	iron	iron	NN
hvd.rsl868	1487	9	frying	frying	NN
hvd.rsl868	1487	10	pan	pan	NN
hvd.rsl868	1487	11	and	and	CC
hvd.rsl868	1487	12	when	when	WRB
hvd.rsl868	1487	13	hot	hot	JJ
hvd.rsl868	1487	14	pour	pour	NN
hvd.rsl868	1487	15	in	in	IN
hvd.rsl868	1487	16	enough	enough	JJ
hvd.rsl868	1487	17	batter	batter	NN
hvd.rsl868	1487	18	to	to	TO
hvd.rsl868	1487	19	cover	cover	VB
hvd.rsl868	1487	20	the	the	DT
hvd.rsl868	1487	21	bottom	bottom	NN
hvd.rsl868	1487	22	of	of	IN
hvd.rsl868	1487	23	the	the	DT
hvd.rsl868	1487	24	pan	pan	JJ
hvd.rsl868	1487	25	quarter	quarter	NN
hvd.rsl868	1487	26	of	of	IN
hvd.rsl868	1487	27	an	an	DT
hvd.rsl868	1487	28	inch	inch	NN
hvd.rsl868	1487	29	thick	thick	JJ
hvd.rsl868	1487	30	;	;	:
hvd.rsl868	1487	31	have	have	VBP
hvd.rsl868	1487	32	a	a	DT
hvd.rsl868	1487	33	few	few	JJ
hvd.rsl868	1487	34	nicely	nicely	RB
hvd.rsl868	1487	35	-	-	HYPH
hvd.rsl868	1487	36	flavored	flavor	VBN
hvd.rsl868	1487	37	apples	apple	NNS
hvd.rsl868	1487	38	,	,	,
hvd.rsl868	1487	39	pared	pare	VBN
hvd.rsl868	1487	40	,	,	,
hvd.rsl868	1487	41	cored	cored	JJ
hvd.rsl868	1487	42	and	and	CC
hvd.rsl868	1487	43	finely	finely	RB
hvd.rsl868	1487	44	minced	mince	VBN
hvd.rsl868	1487	45	;	;	:
hvd.rsl868	1487	46	sprinkle	sprinkle	VB
hvd.rsl868	1487	47	a	a	DT
hvd.rsl868	1487	48	layer	layer	NN
hvd.rsl868	1487	49	of	of	IN
hvd.rsl868	1487	50	the	the	DT
hvd.rsl868	1487	51	apple	apple	NN
hvd.rsl868	1487	52	over	over	IN
hvd.rsl868	1487	53	the	the	DT
hvd.rsl868	1487	54	cake	cake	NN
hvd.rsl868	1487	55	(	(	-LRB-
hvd.rsl868	1487	56	not	not	RB
hvd.rsl868	1487	57	too	too	RB
hvd.rsl868	1487	58	much	much	JJ
hvd.rsl868	1487	59	,	,	,
hvd.rsl868	1487	60	or	or	CC
hvd.rsl868	1487	61	the	the	DT
hvd.rsl868	1487	62	pancake	pancake	NN
hvd.rsl868	1487	63	is	be	VBZ
hvd.rsl868	1487	64	liable	liable	JJ
hvd.rsl868	1487	65	to	to	TO
hvd.rsl868	1487	66	break	break	VB
hvd.rsl868	1487	67	)	)	-RRB-
hvd.rsl868	1487	68	.	.	.
hvd.rsl868	1487	69	'	'	''
hvd.rsl868	1488	1	As	as	IN
hvd.rsl868	1488	2	the	the	DT
hvd.rsl868	1488	3	cake	cake	NN
hvd.rsl868	1488	4	cooks	cook	NNS
hvd.rsl868	1488	5	,	,	,
hvd.rsl868	1488	6	slip	slip	VB
hvd.rsl868	1488	7	a	a	DT
hvd.rsl868	1488	8	flexible	flexible	JJ
hvd.rsl868	1488	9	knife	knife	NN
hvd.rsl868	1488	10	under	under	IN
hvd.rsl868	1488	11	it	-PRON-	PRP
hvd.rsl868	1488	12	,	,	,
hvd.rsl868	1488	13	lifting	lift	VBG
hvd.rsl868	1488	14	it	-PRON-	PRP
hvd.rsl868	1488	15	so	so	IN
hvd.rsl868	1488	16	it	-PRON-	PRP
hvd.rsl868	1488	17	will	will	MD
hvd.rsl868	1488	18	not	not	RB
hvd.rsl868	1488	19	burn	burn	VB
hvd.rsl868	1488	20	,	,	,
hvd.rsl868	1488	21	and	and	CC
hvd.rsl868	1488	22	shake	shake	VB
hvd.rsl868	1488	23	the	the	DT
hvd.rsl868	1488	24	pan	pan	NN
hvd.rsl868	1488	25	gently	gently	RB
hvd.rsl868	1488	26	to	to	IN
hvd.rsl868	1488	27	and	and	CC
hvd.rsl868	1488	28	fro	fro	RB
hvd.rsl868	1488	29	.	.	.
hvd.rsl868	1489	1	When	when	WRB
hvd.rsl868	1489	2	the	the	DT
hvd.rsl868	1489	3	pancake	pancake	NN
hvd.rsl868	1489	4	is	be	VBZ
hvd.rsl868	1489	5	a	a	DT
hvd.rsl868	1489	6	light	light	JJ
hvd.rsl868	1489	7	brown	brown	NN
hvd.rsl868	1489	8	on	on	IN
hvd.rsl868	1489	9	under	under	IN
hvd.rsl868	1489	10	side	side	NN
hvd.rsl868	1489	11	,	,	,
hvd.rsl868	1489	12	'	'	''
hvd.rsl868	1489	13	slip	slip	VB
hvd.rsl868	1489	14	it	-PRON-	PRP
hvd.rsl868	1489	15	on	on	RP
hvd.rsl868	1489	16	to	to	IN
hvd.rsl868	1489	17	a	a	DT
hvd.rsl868	1489	18	hot	hot	JJ
hvd.rsl868	1489	19	plate	plate	NN
hvd.rsl868	1489	20	,	,	,
hvd.rsl868	1489	21	put	put	VB
hvd.rsl868	1489	22	a	a	DT
hvd.rsl868	1489	23	piece	piece	NN
hvd.rsl868	1489	24	of	of	IN
hvd.rsl868	1489	25	butter	butter	NN
hvd.rsl868	1489	26	on	on	IN
hvd.rsl868	1489	27	top	top	NN
hvd.rsl868	1489	28	of	of	IN
hvd.rsl868	1489	29	the	the	DT
hvd.rsl868	1489	30	apples	apple	NNS
hvd.rsl868	1489	31	,	,	,
hvd.rsl868	1489	32	hold	hold	VB
hvd.rsl868	1489	33	the	the	DT
hvd.rsl868	1489	34	frying	frying	NN
hvd.rsl868	1489	35	pan	pan	NN
hvd.rsl868	1489	36	over	over	IN
hvd.rsl868	1489	37	it	-PRON-	PRP
hvd.rsl868	1489	38	and	and	CC
hvd.rsl868	1489	39	deftly	deftly	RB
hvd.rsl868	1489	40	turn	turn	VB
hvd.rsl868	1489	41	the	the	DT
hvd.rsl868	1489	42	cake	cake	NN
hvd.rsl868	1489	43	back	back	RB
hvd.rsl868	1489	44	into	into	IN
hvd.rsl868	1489	45	the	the	DT
hvd.rsl868	1489	46	pan	pan	NN
hvd.rsl868	1489	47	and	and	CC
hvd.rsl868	1489	48	cover	cover	VB
hvd.rsl868	1489	49	and	and	CC
hvd.rsl868	1489	50	cook	cook	VB
hvd.rsl868	1489	51	until	until	IN
hvd.rsl868	1489	52	the	the	DT
hvd.rsl868	1489	53	apples	apple	NNS
hvd.rsl868	1489	54	are	be	VBP
hvd.rsl868	1489	55	soft	soft	JJ
hvd.rsl868	1489	56	.	.	.
hvd.rsl868	1490	1	Then	then	RB
hvd.rsl868	1490	2	slip	slip	VB
hvd.rsl868	1490	3	it	-PRON-	PRP
hvd.rsl868	1490	4	out	out	IN
hvd.rsl868	1490	5	of	of	IN
hvd.rsl868	1490	6	pan	pan	NN
hvd.rsl868	1490	7	on	on	RP
hvd.rsl868	1490	8	to	to	IN
hvd.rsl868	1490	9	a	a	DT
hvd.rsl868	1490	10	hot	hot	JJ
hvd.rsl868	1490	11	plate	plate	NN
hvd.rsl868	1490	12	;	;	:
hvd.rsl868	1490	13	set	set	VB
hvd.rsl868	1490	14	the	the	DT
hvd.rsl868	1490	15	plate	plate	NN
hvd.rsl868	1490	16	over	over	IN
hvd.rsl868	1490	17	hot	hot	JJ
hvd.rsl868	1490	18	water	water	NN
hvd.rsl868	1490	19	to	to	TO
hvd.rsl868	1490	20	keep	keep	VB
hvd.rsl868	1490	21	the	the	DT
hvd.rsl868	1490	22	cake	cake	NN
hvd.rsl868	1490	23	warm	warm	JJ
hvd.rsl868	1490	24	and	and	CC
hvd.rsl868	1490	25	con-	con-	NN
hvd.rsl868	1490	26	tinue	tinue	IN
hvd.rsl868	1490	27	frying	fry	VBG
hvd.rsl868	1490	28	up	up	RP
hvd.rsl868	1490	29	remainder	remainder	NN
hvd.rsl868	1490	30	of	of	IN
hvd.rsl868	1490	31	the	the	DT
hvd.rsl868	1490	32	batter	batter	NN
hvd.rsl868	1490	33	in	in	IN
hvd.rsl868	1490	34	same	same	JJ
hvd.rsl868	1490	35	manner	manner	NN
hvd.rsl868	1490	36	.	.	.
hvd.rsl868	1491	1	Serve	serve	VB
hvd.rsl868	1491	2	them	-PRON-	PRP
hvd.rsl868	1491	3	separately	separately	RB
hvd.rsl868	1491	4	or	or	CC
hvd.rsl868	1491	5	piled	pile	VBN
hvd.rsl868	1491	6	,	,	,
hvd.rsl868	1491	7	one	one	CD
hvd.rsl868	1491	8	upon	upon	IN
hvd.rsl868	1491	9	the	the	DT
hvd.rsl868	1491	10	other	other	JJ
hvd.rsl868	1491	11	.	.	.
hvd.rsl868	1492	1	Serve	serve	VB
hvd.rsl868	1492	2	with	with	IN
hvd.rsl868	1492	3	sugar	sugar	NN
hvd.rsl868	1492	4	sprinkled	sprinkle	VBN
hvd.rsl868	1492	5	over	over	IN
hvd.rsl868	1492	6	them	-PRON-	PRP
hvd.rsl868	1492	7	and	and	CC
hvd.rsl868	1492	8	oranges	orange	NNS
hvd.rsl868	1492	9	or	or	CC
hvd.rsl868	1492	10	lemons	lemon	NNS
hvd.rsl868	1492	11	cut	cut	VBN
hvd.rsl868	1492	12	in	in	IN
hvd.rsl868	1492	13	halves	half	NNS
hvd.rsl868	1492	14	for	for	IN
hvd.rsl868	1492	15	squeezing	squeeze	VBG
hvd.rsl868	1492	16	over	over	IN
hvd.rsl868	1492	17	them	-PRON-	PRP
hvd.rsl868	1492	18	.	.	.
hvd.rsl868	1493	1	This	this	DT
hvd.rsl868	1493	2	quantity	quantity	NN
hvd.rsl868	1493	3	of	of	IN
hvd.rsl868	1493	4	batter	batter	NN
hvd.rsl868	1493	5	should	should	MD
hvd.rsl868	1493	6	make	make	VB
hvd.rsl868	1493	7	four	four	CD
hvd.rsl868	1493	8	cakes	cake	NNS
hvd.rsl868	1493	9	.	.	.
hvd.rsl868	1494	1	Do	do	VB
hvd.rsl868	1494	2	not	not	RB
hvd.rsl868	1494	3	have	have	VB
hvd.rsl868	1494	4	your	-PRON-	PRP$
hvd.rsl868	1494	5	pan	pan	NN
hvd.rsl868	1494	6	too	too	RB
hvd.rsl868	1494	7	large	large	JJ
hvd.rsl868	1494	8	.	.	.
hvd.rsl868	1495	1	Apple	Apple	NNP
hvd.rsl868	1495	2	Custard	Custard	NNP
hvd.rsl868	1495	3	Pancakes.—Beat	Pancakes.—Beat	NNP
hvd.rsl868	1495	4	four	four	CD
hvd.rsl868	1495	5	eggs	egg	NNS
hvd.rsl868	1495	6	light	light	NN
hvd.rsl868	1495	7	,	,	,
hvd.rsl868	1495	8	adding	add	VBG
hvd.rsl868	1495	9	to	to	IN
hvd.rsl868	1495	10	them	-PRON-	PRP
hvd.rsl868	1495	11	a	a	DT
hvd.rsl868	1495	12	half	half	JJ
hvd.rsl868	1495	13	pint	pint	NN
hvd.rsl868	1495	14	of	of	IN
hvd.rsl868	1495	15	cream	cream	NN
hvd.rsl868	1495	16	and	and	CC
hvd.rsl868	1495	17	a	a	DT
hvd.rsl868	1495	18	little	little	JJ
hvd.rsl868	1495	19	ground	ground	NN
hvd.rsl868	1495	20	cinnamon	cinnamon	NN
hvd.rsl868	1495	21	.	.	.
hvd.rsl868	1496	1	Peel	peel	VB
hvd.rsl868	1496	2	and	and	CC
hvd.rsl868	1496	3	core	core	VB
hvd.rsl868	1496	4	the	the	DT
hvd.rsl868	1496	5	apples	apple	NNS
hvd.rsl868	1496	6	,	,	,
hvd.rsl868	1496	7	cut	cut	VBD
hvd.rsl868	1496	8	them	-PRON-	PRP
hvd.rsl868	1496	9	in	in	IN
hvd.rsl868	1496	10	thin	thin	JJ
hvd.rsl868	1496	11	slices	slice	NNS
hvd.rsl868	1496	12	and	and	CC
hvd.rsl868	1496	13	fry	fry	VB
hvd.rsl868	1496	14	them	-PRON-	PRP
hvd.rsl868	1496	15	tender	tender	VB
hvd.rsl868	1496	16	in	in	IN
hvd.rsl868	1496	17	a	a	DT
hvd.rsl868	1496	18	little	little	JJ
hvd.rsl868	1496	19	butter	butter	NN
hvd.rsl868	1496	20	.	.	.
hvd.rsl868	1497	1	When	when	WRB
hvd.rsl868	1497	2	browned	brown	VBN
hvd.rsl868	1497	3	slightly	slightly	RB
hvd.rsl868	1497	4	,	,	,
hvd.rsl868	1497	5	turn	turn	VB
hvd.rsl868	1497	6	them	-PRON-	PRP
hvd.rsl868	1497	7	over	over	RP
hvd.rsl868	1497	8	,	,	,
hvd.rsl868	1497	9	pour	pour	VB
hvd.rsl868	1497	10	in	in	IN
hvd.rsl868	1497	11	the	the	DT
hvd.rsl868	1497	12	custard	custard	NN
hvd.rsl868	1497	13	and	and	CC
hvd.rsl868	1497	14	fry	fry	VB
hvd.rsl868	1497	15	to	to	IN
hvd.rsl868	1497	16	a	a	DT
hvd.rsl868	1497	17	li&ht	li&ht	NNP
hvd.rsl868	1497	18	brown	brown	JJ
hvd.rsl868	1497	19	.	.	.
hvd.rsl868	1498	1	Turn	turn	VB
hvd.rsl868	1498	2	out	out	RP
hvd.rsl868	1498	3	on	on	IN
hvd.rsl868	1498	4	a	a	DT
hvd.rsl868	1498	5	hot	hot	JJ
hvd.rsl868	1498	6	flat	flat	JJ
hvd.rsl868	1498	7	dish	dish	NN
hvd.rsl868	1498	8	and	and	CC
hvd.rsl868	1498	9	sprinkle	sprinkle	VB
hvd.rsl868	1498	10	powdered	powder	VBN
hvd.rsl868	1498	11	sugar	sugar	NN
hvd.rsl868	1498	12	over	over	IN
hvd.rsl868	1498	13	the	the	DT
hvd.rsl868	1498	14	pancake	pancake	NN
hvd.rsl868	1498	15	.	.	.
hvd.rsl868	1499	1	Apple	Apple	NNP
hvd.rsl868	1499	2	Pie.—As	Pie.—As	NNP
hvd.rsl868	1499	3	a	a	DT
hvd.rsl868	1499	4	variation	variation	NN
hvd.rsl868	1499	5	from	from	IN
hvd.rsl868	1499	6	the	the	DT
hvd.rsl868	1499	7	ordinary	ordinary	JJ
hvd.rsl868	1499	8	pie	pie	NN
hvd.rsl868	1499	9	with	with	IN
hvd.rsl868	1499	10	two	two	CD
hvd.rsl868	1499	11	crusts	crust	NNS
hvd.rsl868	1499	12	,	,	,
hvd.rsl868	1499	13	slice	slice	VB
hvd.rsl868	1499	14	apples	apple	NNS
hvd.rsl868	1499	15	into	into	IN
hvd.rsl868	1499	16	a	a	DT
hvd.rsl868	1499	17	deep	deep	JJ
hvd.rsl868	1499	18	earthen	earthen	JJ
hvd.rsl868	1499	19	pie	pie	NN
hvd.rsl868	1499	20	dish	dish	NN
hvd.rsl868	1499	21	,	,	,
hvd.rsl868	1499	22	sweeten	sweeten	NN
hvd.rsl868	1499	23	and	and	CC
hvd.rsl868	1499	24	flavor	flavor	NN
hvd.rsl868	1499	25	to	to	TO
hvd.rsl868	1499	26	taste	taste	VB
hvd.rsl868	1499	27	,	,	,
hvd.rsl868	1499	28	and	and	CC
hvd.rsl868	1499	29	cover	cover	VB
hvd.rsl868	1499	30	with	with	IN
hvd.rsl868	1499	31	a	a	DT
hvd.rsl868	1499	32	top	top	JJ
hvd.rsl868	1499	33	crust	crust	NN
hvd.rsl868	1499	34	only	only	RB
hvd.rsl868	1499	35	.	.	.
hvd.rsl868	1500	1	The	the	DT
hvd.rsl868	1500	2	absence	absence	NN
hvd.rsl868	1500	3	of	of	IN
hvd.rsl868	1500	4	a	a	DT
hvd.rsl868	1500	5	soggy	soggy	JJ
hvd.rsl868	1500	6	bottom	bottom	JJ
hvd.rsl868	1500	7	crust	crust	NN
hvd.rsl868	1500	8	is	be	VBZ
hvd.rsl868	1500	9	usually	usually	RB
hvd.rsl868	1500	10	viewed	view	VBN
hvd.rsl868	1500	11	as	as	IN
hvd.rsl868	1500	12	an	an	DT
hvd.rsl868	1500	13	advantage	advantage	NN
hvd.rsl868	1500	14	.	.	.
hvd.rsl868	1501	1	Apple	Apple	NNP
hvd.rsl868	1501	2	Custard	Custard	NNP
hvd.rsl868	1501	3	Pie.—Peel	Pie.—Peel	NNP
hvd.rsl868	1501	4	and	and	CC
hvd.rsl868	1501	5	cut	cut	VB
hvd.rsl868	1501	6	apples	apple	NNS
hvd.rsl868	1501	7	very	very	RB
hvd.rsl868	1501	8	fine	fine	JJ
hvd.rsl868	1501	9	.	.	.
hvd.rsl868	1502	1	Line	line	VB
hvd.rsl868	1502	2	a	a	DT
hvd.rsl868	1502	3	deep	deep	JJ
hvd.rsl868	1502	4	pan	pan	NN
hvd.rsl868	1502	5	with	with	IN
hvd.rsl868	1502	6	crust	crust	NN
hvd.rsl868	1502	7	,	,	,
hvd.rsl868	1502	8	put	put	VBN
hvd.rsl868	1502	9	in	in	IN
hvd.rsl868	1502	10	the	the	DT
hvd.rsl868	1502	11	apples	apple	NNS
hvd.rsl868	1502	12	;	;	:
hvd.rsl868	1502	13	scatter	scatter	VB
hvd.rsl868	1502	14	over	over	IN
hvd.rsl868	1502	15	them	-PRON-	PRP
hvd.rsl868	1502	16	small	small	JJ
hvd.rsl868	1502	17	pieces	piece	NNS
hvd.rsl868	1502	18	of	of	IN
hvd.rsl868	1502	19	butter	butter	NN
hvd.rsl868	1502	20	and	and	CC
hvd.rsl868	1502	21	a	a	DT
hvd.rsl868	1502	22	covering	covering	NN
hvd.rsl868	1502	23	of	of	IN
hvd.rsl868	1502	24	granulated	granulated	JJ
hvd.rsl868	1502	25	sugar	sugar	NN
hvd.rsl868	1502	26	.	.	.
hvd.rsl868	1503	1	Then	then	RB
hvd.rsl868	1503	2	pour	pour	VB
hvd.rsl868	1503	3	over	over	RP
hvd.rsl868	1503	4	all	all	PDT
hvd.rsl868	1503	5	a	a	DT
hvd.rsl868	1503	6	cupful	cupful	NN
hvd.rsl868	1503	7	of	of	IN
hvd.rsl868	1503	8	74	74	CD
hvd.rsl868	1503	9	THE	the	DT
hvd.rsl868	1503	10	RURAL	rural	JJ
hvd.rsl868	1503	11	COOK	COOK	NNP
hvd.rsl868	1503	12	BOOK	book	NN
hvd.rsl868	1503	13	.	.	.
hvd.rsl868	1504	1	sweet	sweet	JJ
hvd.rsl868	1504	2	cream	cream	NN
hvd.rsl868	1504	3	and	and	CC
hvd.rsl868	1504	4	bake	bake	VB
hvd.rsl868	1504	5	until	until	IN
hvd.rsl868	1504	6	the	the	DT
hvd.rsl868	1504	7	apples	apple	NNS
hvd.rsl868	1504	8	are	be	VBP
hvd.rsl868	1504	9	cooked	cook	VBN
hvd.rsl868	1504	10	.	.	.
hvd.rsl868	1505	1	Serve	serve	VB
hvd.rsl868	1505	2	just	just	RB
hvd.rsl868	1505	3	before	before	IN
hvd.rsl868	1505	4	it	-PRON-	PRP
hvd.rsl868	1505	5	is	be	VBZ
hvd.rsl868	1505	6	quite	quite	RB
hvd.rsl868	1505	7	cold	cold	JJ
hvd.rsl868	1505	8	.	.	.
hvd.rsl868	1506	1	Dutch	Dutch	NNP
hvd.rsl868	1506	2	Apple	Apple	NNP
hvd.rsl868	1506	3	Pie.—Make	Pie.—Make	NNP
hvd.rsl868	1506	4	a	a	DT
hvd.rsl868	1506	5	rich	rich	JJ
hvd.rsl868	1506	6	puff	puff	NN
hvd.rsl868	1506	7	paste	paste	NN
hvd.rsl868	1506	8	and	and	CC
hvd.rsl868	1506	9	line	line	NN
hvd.rsl868	1506	10	deep	deep	JJ
hvd.rsl868	1506	11	pie	pie	NN
hvd.rsl868	1506	12	plate	plate	NN
hvd.rsl868	1506	13	.	.	.
hvd.rsl868	1507	1	Core	core	NN
hvd.rsl868	1507	2	and	and	CC
hvd.rsl868	1507	3	cut	cut	VBD
hvd.rsl868	1507	4	into	into	IN
hvd.rsl868	1507	5	eighths	eighth	NNS
hvd.rsl868	1507	6	as	as	IN
hvd.rsl868	1507	7	many	many	JJ
hvd.rsl868	1507	8	rich	rich	JJ
hvd.rsl868	1507	9	tart	tart	JJ
hvd.rsl868	1507	10	apples	apple	NNS
hvd.rsl868	1507	11	as	as	IN
hvd.rsl868	1507	12	will	will	MD
hvd.rsl868	1507	13	fill	fill	VB
hvd.rsl868	1507	14	the	the	DT
hvd.rsl868	1507	15	pie	pie	NN
hvd.rsl868	1507	16	plate	plate	NN
hvd.rsl868	1507	17	by	by	IN
hvd.rsl868	1507	18	laying	lay	VBG
hvd.rsl868	1507	19	each	each	DT
hvd.rsl868	1507	20	piece	piece	NN
hvd.rsl868	1507	21	of	of	IN
hvd.rsl868	1507	22	apple	apple	NN
hvd.rsl868	1507	23	with	with	IN
hvd.rsl868	1507	24	the	the	DT
hvd.rsl868	1507	25	curved	curved	JJ
hvd.rsl868	1507	26	side	side	NN
hvd.rsl868	1507	27	up	up	RB
hvd.rsl868	1507	28	,	,	,
hvd.rsl868	1507	29	just	just	RB
hvd.rsl868	1507	30	as	as	RB
hvd.rsl868	1507	31	close	close	JJ
hvd.rsl868	1507	32	together	together	RB
hvd.rsl868	1507	33	as	as	IN
hvd.rsl868	1507	34	can	can	MD
hvd.rsl868	1507	35	be	be	VB
hvd.rsl868	1507	36	placed	place	VBN
hvd.rsl868	1507	37	;	;	:
hvd.rsl868	1507	38	over	over	IN
hvd.rsl868	1507	39	the	the	DT
hvd.rsl868	1507	40	top	top	JJ
hvd.rsl868	1507	41	sprinkle	sprinkle	NN
hvd.rsl868	1507	42	half	half	DT
hvd.rsl868	1507	43	cup	cup	NNP
hvd.rsl868	1507	44	light	light	JJ
hvd.rsl868	1507	45	brown	brown	JJ
hvd.rsl868	1507	46	sugar	sugar	NN
hvd.rsl868	1507	47	,	,	,
hvd.rsl868	1507	48	half	half	JJ
hvd.rsl868	1507	49	teaspoonful	teaspoonful	NN
hvd.rsl868	1507	50	cinnamon	cinnamon	NN
hvd.rsl868	1507	51	and	and	CC
hvd.rsl868	1507	52	tablespoonful	tablespoonful	JJ
hvd.rsl868	1507	53	flour	flour	NN
hvd.rsl868	1507	54	.	.	.
hvd.rsl868	1508	1	Dot	dot	NN
hvd.rsl868	1508	2	bits	bit	NNS
hvd.rsl868	1508	3	of	of	IN
hvd.rsl868	1508	4	butter	butter	NN
hvd.rsl868	1508	5	over	over	IN
hvd.rsl868	1508	6	the	the	DT
hvd.rsl868	1508	7	top	top	NN
hvd.rsl868	1508	8	and	and	CC
hvd.rsl868	1508	9	add	add	VB
hvd.rsl868	1508	10	half	half	JJ
hvd.rsl868	1508	11	cup	cup	NN
hvd.rsl868	1508	12	water	water	NN
hvd.rsl868	1508	13	;	;	:
hvd.rsl868	1508	14	bake	bake	VB
hvd.rsl868	1508	15	slowly	slowly	RB
hvd.rsl868	1508	16	and	and	CC
hvd.rsl868	1508	17	carefully	carefully	RB
hvd.rsl868	1508	18	until	until	IN
hvd.rsl868	1508	19	apples	apple	NNS
hvd.rsl868	1508	20	are	be	VBP
hvd.rsl868	1508	21	tender	tender	JJ
hvd.rsl868	1508	22	and	and	CC
hvd.rsl868	1508	23	water	water	NN
hvd.rsl868	1508	24	absorbed	absorb	VBN
hvd.rsl868	1508	25	.	.	.
hvd.rsl868	1509	1	Serve	serve	VB
hvd.rsl868	1509	2	warm	warm	JJ
hvd.rsl868	1509	3	with	with	IN
hvd.rsl868	1509	4	cheese	cheese	NN
hvd.rsl868	1509	5	.	.	.
hvd.rsl868	1510	1	Dried	dry	VBN
hvd.rsl868	1510	2	Apple	Apple	NNP
hvd.rsl868	1510	3	Pie.—Cook	Pie.—Cook	NNP
hvd.rsl868	1510	4	a	a	DT
hvd.rsl868	1510	5	large	large	JJ
hvd.rsl868	1510	6	handful	handful	NN
hvd.rsl868	1510	7	of	of	IN
hvd.rsl868	1510	8	dried	dry	VBN
hvd.rsl868	1510	9	apples	apple	NNS
hvd.rsl868	1510	10	quickly	quickly	RB
hvd.rsl868	1510	11	in	in	IN
hvd.rsl868	1510	12	a	a	DT
hvd.rsl868	1510	13	tightly	tightly	RB
hvd.rsl868	1510	14	-	-	HYPH
hvd.rsl868	1510	15	covered	cover	VBN
hvd.rsl868	1510	16	granite	granite	NN
hvd.rsl868	1510	17	basin	basin	NN
hvd.rsl868	1510	18	in	in	IN
hvd.rsl868	1510	19	a	a	DT
hvd.rsl868	1510	20	little	little	JJ
hvd.rsl868	1510	21	less	less	JJR
hvd.rsl868	1510	22	than	than	IN
hvd.rsl868	1510	23	a	a	DT
hvd.rsl868	1510	24	quart	quart	NN
hvd.rsl868	1510	25	of	of	IN
hvd.rsl868	1510	26	water	water	NN
hvd.rsl868	1510	27	.	.	.
hvd.rsl868	1511	1	Six	six	CD
hvd.rsl868	1511	2	halves	half	NNS
hvd.rsl868	1511	3	of	of	IN
hvd.rsl868	1511	4	dried	dry	VBN
hvd.rsl868	1511	5	apricots	apricot	NNS
hvd.rsl868	1511	6	are	be	VBP
hvd.rsl868	1511	7	cut	cut	VBN
hvd.rsl868	1511	8	fine	fine	JJ
hvd.rsl868	1511	9	and	and	CC
hvd.rsl868	1511	10	cooked	cook	VBN
hvd.rsl868	1511	11	in	in	IN
hvd.rsl868	1511	12	very	very	RB
hvd.rsl868	1511	13	little	little	JJ
hvd.rsl868	1511	14	water	water	NN
hvd.rsl868	1511	15	.	.	.
hvd.rsl868	1512	1	Fill	fill	VB
hvd.rsl868	1512	2	in	in	IN
hvd.rsl868	1512	3	the	the	DT
hvd.rsl868	1512	4	apple	apple	NN
hvd.rsl868	1512	5	,	,	,
hvd.rsl868	1512	6	then	then	RB
hvd.rsl868	1512	7	the	the	DT
hvd.rsl868	1512	8	apricot	apricot	NN
hvd.rsl868	1512	9	,	,	,
hvd.rsl868	1512	10	together	together	RB
hvd.rsl868	1512	11	with	with	IN
hvd.rsl868	1512	12	water	water	NN
hvd.rsl868	1512	13	they	-PRON-	PRP
hvd.rsl868	1512	14	were	be	VBD
hvd.rsl868	1512	15	cooked	cook	VBN
hvd.rsl868	1512	16	in	in	IN
hvd.rsl868	1512	17	;	;	:
hvd.rsl868	1512	18	add	add	VB
hvd.rsl868	1512	19	a	a	DT
hvd.rsl868	1512	20	small	small	JJ
hvd.rsl868	1512	21	cupful	cupful	NN
hvd.rsl868	1512	22	of	of	IN
hvd.rsl868	1512	23	sugar	sugar	NN
hvd.rsl868	1512	24	,	,	,
hvd.rsl868	1512	25	and	and	CC
hvd.rsl868	1512	26	nutmeg	nutmeg	NN
hvd.rsl868	1512	27	,	,	,
hvd.rsl868	1512	28	making	make	VBG
hvd.rsl868	1512	29	the	the	DT
hvd.rsl868	1512	30	pie	pie	NN
hvd.rsl868	1512	31	with	with	IN
hvd.rsl868	1512	32	two	two	CD
hvd.rsl868	1512	33	crusts	crust	NNS
hvd.rsl868	1512	34	,	,	,
hvd.rsl868	1512	35	and	and	CC
hvd.rsl868	1512	36	bake	bake	VB
hvd.rsl868	1512	37	quickly	quickly	RB
hvd.rsl868	1512	38	.	.	.
hvd.rsl868	1513	1	Apple	Apple	NNP
hvd.rsl868	1513	2	Pot	Pot	NNP
hvd.rsl868	1513	3	-	-	HYPH
hvd.rsl868	1513	4	pie.—Serve	pie.—serve	NN
hvd.rsl868	1513	5	this	this	DT
hvd.rsl868	1513	6	with	with	IN
hvd.rsl868	1513	7	maple	maple	NN
hvd.rsl868	1513	8	-	-	HYPH
hvd.rsl868	1513	9	sugar	sugar	NN
hvd.rsl868	1513	10	sauce	sauce	NN
hvd.rsl868	1513	11	.	.	.
hvd.rsl868	1514	1	Half	half	NN
hvd.rsl868	1514	2	fill	fill	VB
hvd.rsl868	1514	3	a	a	DT
hvd.rsl868	1514	4	deep	deep	JJ
hvd.rsl868	1514	5	dish	dish	NN
hvd.rsl868	1514	6	with	with	IN
hvd.rsl868	1514	7	sour	sour	JJ
hvd.rsl868	1514	8	apples	apple	NNS
hvd.rsl868	1514	9	which	which	WDT
hvd.rsl868	1514	10	have	have	VBP
hvd.rsl868	1514	11	been	be	VBN
hvd.rsl868	1514	12	quartered	quarter	VBN
hvd.rsl868	1514	13	,	,	,
hvd.rsl868	1514	14	pared	pare	VBN
hvd.rsl868	1514	15	and	and	CC
hvd.rsl868	1514	16	cored	core	VBN
hvd.rsl868	1514	17	.	.	.
hvd.rsl868	1515	1	Pour	pour	VB
hvd.rsl868	1515	2	over	over	IN
hvd.rsl868	1515	3	them	-PRON-	PRP
hvd.rsl868	1515	4	a	a	DT
hvd.rsl868	1515	5	little	little	JJ
hvd.rsl868	1515	6	boiling	boiling	NN
hvd.rsl868	1515	7	water	water	NN
hvd.rsl868	1515	8	and	and	CC
hvd.rsl868	1515	9	place	place	NN
hvd.rsl868	1515	10	in	in	IN
hvd.rsl868	1515	11	a	a	DT
hvd.rsl868	1515	12	hot	hot	JJ
hvd.rsl868	1515	13	oven	oven	NN
hvd.rsl868	1515	14	until	until	IN
hvd.rsl868	1515	15	tender	tender	NN
hvd.rsl868	1515	16	.	.	.
hvd.rsl868	1516	1	Make	make	VB
hvd.rsl868	1516	2	a	a	DT
hvd.rsl868	1516	3	crust	crust	NN
hvd.rsl868	1516	4	as	as	IN
hvd.rsl868	1516	5	for	for	IN
hvd.rsl868	1516	6	baking	bake	VBG
hvd.rsl868	1516	7	powder	powder	NN
hvd.rsl868	1516	8	biscuit	biscuit	NN
hvd.rsl868	1516	9	,	,	,
hvd.rsl868	1516	10	roll	roll	VB
hvd.rsl868	1516	11	out	out	RP
hvd.rsl868	1516	12	an	an	DT
hvd.rsl868	1516	13	inch	inch	NN
hvd.rsl868	1516	14	thick	thick	JJ
hvd.rsl868	1516	15	;	;	:
hvd.rsl868	1516	16	lay	lie	VBD
hvd.rsl868	1516	17	it	-PRON-	PRP
hvd.rsl868	1516	18	over	over	IN
hvd.rsl868	1516	19	the	the	DT
hvd.rsl868	1516	20	apples	apple	NNS
hvd.rsl868	1516	21	and	and	CC
hvd.rsl868	1516	22	return	return	VB
hvd.rsl868	1516	23	to	to	IN
hvd.rsl868	1516	24	the	the	DT
hvd.rsl868	1516	25	oven	oven	NN
hvd.rsl868	1516	26	for	for	IN
hvd.rsl868	1516	27	about	about	RB
hvd.rsl868	1516	28	40	40	CD
hvd.rsl868	1516	29	minutes	minute	NNS
hvd.rsl868	1516	30	or	or	CC
hvd.rsl868	1516	31	until	until	IN
hvd.rsl868	1516	32	the	the	DT
hvd.rsl868	1516	33	crust	crust	NN
hvd.rsl868	1516	34	is	be	VBZ
hvd.rsl868	1516	35	done	do	VBN
hvd.rsl868	1516	36	.	.	.
hvd.rsl868	1517	1	For	for	IN
hvd.rsl868	1517	2	the	the	DT
hvd.rsl868	1517	3	sauce	sauce	NN
hvd.rsl868	1517	4	cook	cook	NN
hvd.rsl868	1517	5	together	together	RB
hvd.rsl868	1517	6	two	two	CD
hvd.rsl868	1517	7	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1517	8	of	of	IN
hvd.rsl868	1517	9	butter	butter	NN
hvd.rsl868	1517	10	and	and	CC
hvd.rsl868	1517	11	one	one	CD
hvd.rsl868	1517	12	teaspoonful	teaspoonful	NN
hvd.rsl868	1517	13	of	of	IN
hvd.rsl868	1517	14	flour	flour	NN
hvd.rsl868	1517	15	,	,	,
hvd.rsl868	1517	16	add	add	VB
hvd.rsl868	1517	17	half	half	PDT
hvd.rsl868	1517	18	a	a	DT
hvd.rsl868	1517	19	cupful	cupful	NN
hvd.rsl868	1517	20	of	of	IN
hvd.rsl868	1517	21	maple	maple	NN
hvd.rsl868	1517	22	syrup	syrup	NN
hvd.rsl868	1517	23	and	and	CC
hvd.rsl868	1517	24	a	a	DT
hvd.rsl868	1517	25	tiny	tiny	JJ
hvd.rsl868	1517	26	pinch	pinch	NN
hvd.rsl868	1517	27	of	of	IN
hvd.rsl868	1517	28	mace	mace	NN
hvd.rsl868	1517	29	,	,	,
hvd.rsl868	1517	30	and	and	CC
hvd.rsl868	1517	31	cook	cook	VB
hvd.rsl868	1517	32	until	until	IN
hvd.rsl868	1517	33	clear	clear	JJ
hvd.rsl868	1517	34	and	and	CC
hvd.rsl868	1517	35	smooth	smooth	JJ
hvd.rsl868	1517	36	.	.	.
hvd.rsl868	1518	1	Apple	Apple	NNP
hvd.rsl868	1518	2	Pudding.—Make	Pudding.—Make	NNP
hvd.rsl868	1518	3	a	a	DT
hvd.rsl868	1518	4	dough	dough	NN
hvd.rsl868	1518	5	as	as	IN
hvd.rsl868	1518	6	for	for	IN
hvd.rsl868	1518	7	baking	bake	VBG
hvd.rsl868	1518	8	powder	powder	NN
hvd.rsl868	1518	9	biscuit	biscuit	NN
hvd.rsl868	1518	10	;	;	:
hvd.rsl868	1518	11	roll	roll	VB
hvd.rsl868	1518	12	out	out	RP
hvd.rsl868	1518	13	one	one	CD
hvd.rsl868	1518	14	-	-	HYPH
hvd.rsl868	1518	15	quarter	quarter	NN
hvd.rsl868	1518	16	inch	inch	NN
hvd.rsl868	1518	17	thick	thick	JJ
hvd.rsl868	1518	18	.	.	.
hvd.rsl868	1519	1	Peel	peel	VB
hvd.rsl868	1519	2	and	and	CC
hvd.rsl868	1519	3	slice	slice	VB
hvd.rsl868	1519	4	good	good	JJ
hvd.rsl868	1519	5	tart	tart	JJ
hvd.rsl868	1519	6	apples	apple	NNS
hvd.rsl868	1519	7	rather	rather	RB
hvd.rsl868	1519	8	thin	thin	RB
hvd.rsl868	1519	9	;	;	:
hvd.rsl868	1519	10	put	put	VBD
hvd.rsl868	1519	11	them	-PRON-	PRP
hvd.rsl868	1519	12	in	in	IN
hvd.rsl868	1519	13	the	the	DT
hvd.rsl868	1519	14	middle	middle	NN
hvd.rsl868	1519	15	of	of	IN
hvd.rsl868	1519	16	the	the	DT
hvd.rsl868	1519	17	dough	dough	NN
hvd.rsl868	1519	18	,	,	,
hvd.rsl868	1519	19	put	put	VB
hvd.rsl868	1519	20	on	on	IN
hvd.rsl868	1519	21	them	-PRON-	PRP
hvd.rsl868	1519	22	half	half	PDT
hvd.rsl868	1519	23	a	a	DT
hvd.rsl868	1519	24	cupful	cupful	NN
hvd.rsl868	1519	25	of	of	IN
hvd.rsl868	1519	26	sugar	sugar	NN
hvd.rsl868	1519	27	,	,	,
hvd.rsl868	1519	28	tablespoonful	tablespoonful	NN
hvd.rsl868	1519	29	of	of	IN
hvd.rsl868	1519	30	butter	butter	NN
hvd.rsl868	1519	31	,	,	,
hvd.rsl868	1519	32	and	and	CC
hvd.rsl868	1519	33	nutmeg	nutmeg	NN
hvd.rsl868	1519	34	.	.	.
hvd.rsl868	1520	1	Wet	wet	VB
hvd.rsl868	1520	2	the	the	DT
hvd.rsl868	1520	3	edges	edge	NNS
hvd.rsl868	1520	4	,	,	,
hvd.rsl868	1520	5	lap	lap	VB
hvd.rsl868	1520	6	over	over	IN
hvd.rsl868	1520	7	the	the	DT
hvd.rsl868	1520	8	apples	apple	NNS
hvd.rsl868	1520	9	well	well	RB
hvd.rsl868	1520	10	to	to	TO
hvd.rsl868	1520	11	-	-	:
hvd.rsl868	1520	12	keep	keep	VB
hvd.rsl868	1520	13	the	the	DT
hvd.rsl868	1520	14	juice	juice	NN
hvd.rsl868	1520	15	in	in	RP
hvd.rsl868	1520	16	,	,	,
hvd.rsl868	1520	17	put	put	VBN
hvd.rsl868	1520	18	over	over	RP
hvd.rsl868	1520	19	the	the	DT
hvd.rsl868	1520	20	apples	apple	NNS
hvd.rsl868	1520	21	a	a	DT
hvd.rsl868	1520	22	little	little	JJ
hvd.rsl868	1520	23	water	water	NN
hvd.rsl868	1520	24	,	,	,
hvd.rsl868	1520	25	put	put	VB
hvd.rsl868	1520	26	pudding	pudding	NN
hvd.rsl868	1520	27	in	in	IN
hvd.rsl868	1520	28	a	a	DT
hvd.rsl868	1520	29	cheesecloth	cheesecloth	NN
hvd.rsl868	1520	30	bag	bag	NN
hvd.rsl868	1520	31	,	,	,
hvd.rsl868	1520	32	and	and	CC
hvd.rsl868	1520	33	boil	boil	VB
hvd.rsl868	1520	34	two	two	CD
hvd.rsl868	1520	35	hours	hour	NNS
hvd.rsl868	1520	36	steady	steady	JJ
hvd.rsl868	1520	37	.	.	.
hvd.rsl868	1521	1	Eat	eat	VB
hvd.rsl868	1521	2	with	with	IN
hvd.rsl868	1521	3	good	good	JJ
hvd.rsl868	1521	4	cream	cream	NN
hvd.rsl868	1521	5	.	.	.
hvd.rsl868	1522	1	Baked	Baked	NNP
hvd.rsl868	1522	2	Apple	Apple	NNP
hvd.rsl868	1522	3	Pudding.—Butter	Pudding.—Butter	NNP
hvd.rsl868	1522	4	a	a	DT
hvd.rsl868	1522	5	granite	granite	NN
hvd.rsl868	1522	6	or	or	CC
hvd.rsl868	1522	7	enameled	enameled	JJ
hvd.rsl868	1522	8	pie	pie	NN
hvd.rsl868	1522	9	tin	tin	NN
hvd.rsl868	1522	10	and	and	CC
hvd.rsl868	1522	11	fill	fill	VB
hvd.rsl868	1522	12	it	-PRON-	PRP
hvd.rsl868	1522	13	with	with	IN
hvd.rsl868	1522	14	pared	pared	JJ
hvd.rsl868	1522	15	and	and	CC
hvd.rsl868	1522	16	quartered	quarter	VBN
hvd.rsl868	1522	17	Duchess	Duchess	NNP
hvd.rsl868	1522	18	apples	apple	NNS
hvd.rsl868	1522	19	,	,	,
hvd.rsl868	1522	20	cut	cut	VBN
hvd.rsl868	1522	21	in	in	IN
hvd.rsl868	1522	22	rather	rather	RB
hvd.rsl868	1522	23	thick	thick	JJ
hvd.rsl868	1522	24	slices	slice	NNS
hvd.rsl868	1522	25	.	.	.
hvd.rsl868	1523	1	Cover	cover	VB
hvd.rsl868	1523	2	with	with	IN
hvd.rsl868	1523	3	a	a	DT
hvd.rsl868	1523	4	thick	thick	JJ
hvd.rsl868	1523	5	batter	batter	NN
hvd.rsl868	1523	6	made	make	VBN
hvd.rsl868	1523	7	from	from	IN
hvd.rsl868	1523	8	a	a	DT
hvd.rsl868	1523	9	cup	cup	NN
hvd.rsl868	1523	10	of	of	IN
hvd.rsl868	1523	11	flour	flour	NN
hvd.rsl868	1523	12	,	,	,
hvd.rsl868	1523	13	in	in	IN
hvd.rsl868	1523	14	which	which	WDT
hvd.rsl868	1523	15	a	a	DT
hvd.rsl868	1523	16	teaspoon-	teaspoon-	NN
hvd.rsl868	1523	17	ful	ful	NN
hvd.rsl868	1523	18	of	of	IN
hvd.rsl868	1523	19	baking	baking	NN
hvd.rsl868	1523	20	powder	powder	NN
hvd.rsl868	1523	21	,	,	,
hvd.rsl868	1523	22	a	a	DT
hvd.rsl868	1523	23	saltspoon	saltspoon	NN
hvd.rsl868	1523	24	of	of	IN
hvd.rsl868	1523	25	salt	salt	NN
hvd.rsl868	1523	26	and	and	CC
hvd.rsl868	1523	27	a	a	DT
hvd.rsl868	1523	28	tablespoon	tablespoon	NN
hvd.rsl868	1523	29	of	of	IN
hvd.rsl868	1523	30	butter	butter	NN
hvd.rsl868	1523	31	have	have	VBP
hvd.rsl868	1523	32	been	be	VBN
hvd.rsl868	1523	33	well	well	RB
hvd.rsl868	1523	34	mixed	mixed	JJ
hvd.rsl868	1523	35	.	.	.
hvd.rsl868	1524	1	Add	add	VB
hvd.rsl868	1524	2	two	two	CD
hvd.rsl868	1524	3	-	-	HYPH
hvd.rsl868	1524	4	thirds	third	NNS
hvd.rsl868	1524	5	of	of	IN
hvd.rsl868	1524	6	a	a	DT
hvd.rsl868	1524	7	cup	cup	NN
hvd.rsl868	1524	8	of	of	IN
hvd.rsl868	1524	9	sweet	sweet	JJ
hvd.rsl868	1524	10	milk	milk	NN
hvd.rsl868	1524	11	,	,	,
hvd.rsl868	1524	12	or	or	CC
hvd.rsl868	1524	13	sour	sour	JJ
hvd.rsl868	1524	14	milk	milk	NN
hvd.rsl868	1524	15	in	in	IN
hvd.rsl868	1524	16	which	which	WDT
hvd.rsl868	1524	17	a	a	DT
hvd.rsl868	1524	18	quarter	quarter	NN
hvd.rsl868	1524	19	of	of	IN
hvd.rsl868	1524	20	a	a	DT
hvd.rsl868	1524	21	teaspoon	teaspoon	NN
hvd.rsl868	1524	22	of	of	IN
hvd.rsl868	1524	23	soda	soda	NN
hvd.rsl868	1524	24	has	have	VBZ
hvd.rsl868	1524	25	been	be	VBN
hvd.rsl868	1524	26	dissolved	dissolve	VBN
hvd.rsl868	1524	27	;	;	:
hvd.rsl868	1524	28	we	-PRON-	PRP
hvd.rsl868	1524	29	prefer	prefer	VBP
hvd.rsl868	1524	30	the	the	DT
hvd.rsl868	1524	31	sour	sour	JJ
hvd.rsl868	1524	32	milk	milk	NN
hvd.rsl868	1524	33	.	.	.
hvd.rsl868	1525	1	Only	only	RB
hvd.rsl868	1525	2	about	about	IN
hvd.rsl868	1525	3	half	half	PDT
hvd.rsl868	1525	4	as	as	RB
hvd.rsl868	1525	5	much	much	JJ
hvd.rsl868	1525	6	baking	baking	NN
hvd.rsl868	1525	7	powder	powder	NN
hvd.rsl868	1525	8	is	be	VBZ
hvd.rsl868	1525	9	required	require	VBN
hvd.rsl868	1525	10	with	with	IN
hvd.rsl868	1525	11	the	the	DT
hvd.rsl868	1525	12	sour	sour	JJ
hvd.rsl868	1525	13	milk	milk	NN
hvd.rsl868	1525	14	as	as	IN
hvd.rsl868	1525	15	when	when	WRB
hvd.rsl868	1525	16	sweet	sweet	JJ
hvd.rsl868	1525	17	milk	milk	NN
hvd.rsl868	1525	18	is	be	VBZ
hvd.rsl868	1525	19	used	use	VBN
hvd.rsl868	1525	20	,	,	,
hvd.rsl868	1525	21	but	but	CC
hvd.rsl868	1525	22	we	-PRON-	PRP
hvd.rsl868	1525	23	always	always	RB
hvd.rsl868	1525	24	use	use	VBP
hvd.rsl868	1525	25	some	some	DT
hvd.rsl868	1525	26	and	and	CC
hvd.rsl868	1525	27	find	find	VB
hvd.rsl868	1525	28	that	that	IN
hvd.rsl868	1525	29	it	-PRON-	PRP
hvd.rsl868	1525	30	makes	make	VBZ
hvd.rsl868	1525	31	the	the	DT
hvd.rsl868	1525	32	food	food	NN
hvd.rsl868	1525	33	lighter	light	JJR
hvd.rsl868	1525	34	and	and	CC
hvd.rsl868	1525	35	better	well	JJR
hvd.rsl868	1525	36	than	than	IN
hvd.rsl868	1525	37	where	where	WRB
hvd.rsl868	1525	38	soda	soda	NN
hvd.rsl868	1525	39	alone	alone	RB
hvd.rsl868	1525	40	is	be	VBZ
hvd.rsl868	1525	41	used	use	VBN
hvd.rsl868	1525	42	.	.	.
hvd.rsl868	1526	1	When	when	WRB
hvd.rsl868	1526	2	the	the	DT
hvd.rsl868	1526	3	pudding	pudding	NN
hvd.rsl868	1526	4	is	be	VBZ
hvd.rsl868	1526	5	done	do	VBN
hvd.rsl868	1526	6	reverse	reverse	VBP
hvd.rsl868	1526	7	it	-PRON-	PRP
hvd.rsl868	1526	8	on	on	IN
hvd.rsl868	1526	9	a	a	DT
hvd.rsl868	1526	10	plate	plate	NN
hvd.rsl868	1526	11	,	,	,
hvd.rsl868	1526	12	spread	spread	VBN
hvd.rsl868	1526	13	with	with	IN
hvd.rsl868	1526	14	butter	butter	NN
hvd.rsl868	1526	15	and	and	CC
hvd.rsl868	1526	16	sprinkle	sprinkle	VB
hvd.rsl868	1526	17	over	over	RP
hvd.rsl868	1526	18	it	-PRON-	PRP
hvd.rsl868	1526	19	a	a	DT
hvd.rsl868	1526	20	half	half	JJ
hvd.rsl868	1526	21	cup	cup	NN
hvd.rsl868	1526	22	of	of	IN
hvd.rsl868	1526	23	sugar	sugar	NN
hvd.rsl868	1526	24	,	,	,
hvd.rsl868	1526	25	add	add	VB
hvd.rsl868	1526	26	a	a	DT
hvd.rsl868	1526	27	few	few	JJ
hvd.rsl868	1526	28	gratings	grating	NNS
hvd.rsl868	1526	29	of	of	IN
hvd.rsl868	1526	30	nutmeg	nutmeg	NN
hvd.rsl868	1526	31	.	.	.
hvd.rsl868	1527	1	Eat	eat	VB
hvd.rsl868	1527	2	with	with	IN
hvd.rsl868	1527	3	cream	cream	NN
hvd.rsl868	1527	4	.	.	.
hvd.rsl868	1528	1	Canadian	canadian	JJ
hvd.rsl868	1528	2	Pudding.—One	Pudding.—One	NNP
hvd.rsl868	1528	3	quart	quart	NN
hvd.rsl868	1528	4	of	of	IN
hvd.rsl868	1528	5	quartered	quarter	VBN
hvd.rsl868	1528	6	sour	sour	JJ
hvd.rsl868	1528	7	apples	apple	NNS
hvd.rsl868	1528	8	,	,	,
hvd.rsl868	1528	9	one	one	CD
hvd.rsl868	1528	10	-	-	HYPH
hvd.rsl868	1528	11	half	half	NN
hvd.rsl868	1528	12	cup-	cup-	JJ
hvd.rsl868	1528	13	ful	ful	NN
hvd.rsl868	1528	14	of	of	IN
hvd.rsl868	1528	15	sugar	sugar	NN
hvd.rsl868	1528	16	,	,	,
hvd.rsl868	1528	17	one	one	CD
hvd.rsl868	1528	18	-	-	HYPH
hvd.rsl868	1528	19	fourth	fourth	JJ
hvd.rsl868	1528	20	cupful	cupful	NN
hvd.rsl868	1528	21	of	of	IN
hvd.rsl868	1528	22	water	water	NN
hvd.rsl868	1528	23	,	,	,
hvd.rsl868	1528	24	a	a	DT
hvd.rsl868	1528	25	pinch	pinch	NN
hvd.rsl868	1528	26	of	of	IN
hvd.rsl868	1528	27	grated	grate	VBN
hvd.rsl868	1528	28	nutmeg	nutmeg	NN
hvd.rsl868	1528	29	.	.	.
hvd.rsl868	1529	1	Bake	bake	VB
hvd.rsl868	1529	2	THE	the	DT
hvd.rsl868	1529	3	RURAL	rural	JJ
hvd.rsl868	1529	4	COOK	COOK	NNP
hvd.rsl868	1529	5	BOOK	book	NN
hvd.rsl868	1529	6	.	.	.
hvd.rsl868	1530	1	75	75	CD
hvd.rsl868	1530	2	these	these	DT
hvd.rsl868	1530	3	ingredients	ingredient	NNS
hvd.rsl868	1530	4	together	together	RB
hvd.rsl868	1530	5	20	20	CD
hvd.rsl868	1530	6	minutes	minute	NNS
hvd.rsl868	1530	7	in	in	IN
hvd.rsl868	1530	8	a	a	DT
hvd.rsl868	1530	9	deep	deep	JJ
hvd.rsl868	1530	10	pudding	pudding	NN
hvd.rsl868	1530	11	dish	dish	NN
hvd.rsl868	1530	12	;	;	:
hvd.rsl868	1530	13	then	then	RB
hvd.rsl868	1530	14	remove	remove	VB
hvd.rsl868	1530	15	and	and	CC
hvd.rsl868	1530	16	pour	pour	VB
hvd.rsl868	1530	17	over	over	IN
hvd.rsl868	1530	18	the	the	DT
hvd.rsl868	1530	19	apples	apple	NNS
hvd.rsl868	1530	20	the	the	DT
hvd.rsl868	1530	21	following	follow	VBG
hvd.rsl868	1530	22	batter	batter	NN
hvd.rsl868	1530	23	:	:	:
hvd.rsl868	1530	24	One	one	CD
hvd.rsl868	1530	25	cupful	cupful	NN
hvd.rsl868	1530	26	of	of	IN
hvd.rsl868	1530	27	flour	flour	NN
hvd.rsl868	1530	28	,	,	,
hvd.rsl868	1530	29	one	one	CD
hvd.rsl868	1530	30	tablespoonful	tablespoonful	NN
hvd.rsl868	1530	31	sugar	sugar	NN
hvd.rsl868	1530	32	,	,	,
hvd.rsl868	1530	33	one	one	CD
hvd.rsl868	1530	34	-	-	HYPH
hvd.rsl868	1530	35	fourth	fourth	JJ
hvd.rsl868	1530	36	teaspoonful	teaspoonful	NN
hvd.rsl868	1530	37	salt	salt	NN
hvd.rsl868	1530	38	,	,	,
hvd.rsl868	1530	39	one	one	CD
hvd.rsl868	1530	40	beaten	beat	VBN
hvd.rsl868	1530	41	egg	egg	NN
hvd.rsl868	1530	42	,	,	,
hvd.rsl868	1530	43	two	two	CD
hvd.rsl868	1530	44	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1530	45	of	of	IN
hvd.rsl868	1530	46	soft	soft	JJ
hvd.rsl868	1530	47	butter	butter	NN
hvd.rsl868	1530	48	.	.	.
hvd.rsl868	1531	1	Return	return	VB
hvd.rsl868	1531	2	to	to	IN
hvd.rsl868	1531	3	the	the	DT
hvd.rsl868	1531	4	oven	oven	NN
hvd.rsl868	1531	5	,	,	,
hvd.rsl868	1531	6	increase	increase	VB
hvd.rsl868	1531	7	the	the	DT
hvd.rsl868	1531	8	heat	heat	NN
hvd.rsl868	1531	9	and	and	CC
hvd.rsl868	1531	10	bake	bake	VB
hvd.rsl868	1531	11	for	for	IN
hvd.rsl868	1531	12	20	20	CD
hvd.rsl868	1531	13	minutes	minute	NNS
hvd.rsl868	1531	14	mere	mere	JJ
hvd.rsl868	1531	15	.	.	.
hvd.rsl868	1532	1	Serve	serve	VB
hvd.rsl868	1532	2	with	with	IN
hvd.rsl868	1532	3	maple	maple	NN
hvd.rsl868	1532	4	sauce	sauce	NN
hvd.rsl868	1532	5	made	make	VBN
hvd.rsl868	1532	6	as	as	IN
hvd.rsl868	1532	7	follows	follow	VBZ
hvd.rsl868	1532	8	:	:	:
hvd.rsl868	1532	9	Add	add	VB
hvd.rsl868	1532	10	to	to	IN
hvd.rsl868	1532	11	one	one	CD
hvd.rsl868	1532	12	thoroughly	thoroughly	RB
hvd.rsl868	1532	13	-	-	HYPH
hvd.rsl868	1532	14	beaten	beat	VBN
hvd.rsl868	1532	15	egg	egg	NN
hvd.rsl868	1532	16	one	one	CD
hvd.rsl868	1532	17	cupful	cupful	NN
hvd.rsl868	1532	18	of	of	IN
hvd.rsl868	1532	19	grated	grate	VBN
hvd.rsl868	1532	20	maple	maple	NN
hvd.rsl868	1532	21	sugar	sugar	NN
hvd.rsl868	1532	22	,	,	,
hvd.rsl868	1532	23	one	one	CD
hvd.rsl868	1532	24	cupful	cupful	NN
hvd.rsl868	1532	25	of	of	IN
hvd.rsl868	1532	26	whipped	whip	VBN
hvd.rsl868	1532	27	cream	cream	NN
hvd.rsl868	1532	28	,	,	,
hvd.rsl868	1532	29	one	one	CD
hvd.rsl868	1532	30	-	-	HYPH
hvd.rsl868	1532	31	half	half	NN
hvd.rsl868	1532	32	teaspoonful	teaspoonful	NN
hvd.rsl868	1532	33	of	of	IN
hvd.rsl868	1532	34	vanilla	vanilla	NN
hvd.rsl868	1532	35	.	.	.
hvd.rsl868	1533	1	In	in	IN
hvd.rsl868	1533	2	Vermont	Vermont	NNP
hvd.rsl868	1533	3	,	,	,
hvd.rsl868	1533	4	where	where	WRB
hvd.rsl868	1533	5	this	this	DT
hvd.rsl868	1533	6	recipe	recipe	NN
hvd.rsl868	1533	7	was	be	VBD
hvd.rsl868	1533	8	obtained	obtain	VBN
hvd.rsl868	1533	9	,	,	,
hvd.rsl868	1533	10	a	a	DT
hvd.rsl868	1533	11	bowl	bowl	NN
hvd.rsl868	1533	12	of	of	IN
hvd.rsl868	1533	13	grated	grate	VBN
hvd.rsl868	1533	14	maple	maple	NN
hvd.rsl868	1533	15	sugar	sugar	NN
hvd.rsl868	1533	16	invariably	invariably	RB
hvd.rsl868	1533	17	accompanied	accompany	VBD
hvd.rsl868	1533	18	most	most	JJS
hvd.rsl868	1533	19	desserts	dessert	NNS
hvd.rsl868	1533	20	.	.	.
hvd.rsl868	1534	1	Pudding	pudding	NN
hvd.rsl868	1534	2	sauces	sauce	NNS
hvd.rsl868	1534	3	were	be	VBD
hvd.rsl868	1534	4	always	always	RB
hvd.rsl868	1534	5	well	well	RB
hvd.rsl868	1534	6	covered	covered	JJ
hvd.rsl868	1534	7	with	with	IN
hvd.rsl868	1534	8	it	-PRON-	PRP
hvd.rsl868	1534	9	.	.	.
hvd.rsl868	1535	1	Caramel	Caramel	NNP
hvd.rsl868	1535	2	Pudding.—Peel	Pudding.—Peel	NNP
hvd.rsl868	1535	3	,	,	,
hvd.rsl868	1535	4	core	core	NN
hvd.rsl868	1535	5	and	and	CC
hvd.rsl868	1535	6	slice	slice	VB
hvd.rsl868	1535	7	enough	enough	JJ
hvd.rsl868	1535	8	sour	sour	JJ
hvd.rsl868	1535	9	apples	apple	NNS
hvd.rsl868	1535	10	to	to	TO
hvd.rsl868	1535	11	measure	measure	VB
hvd.rsl868	1535	12	one	one	CD
hvd.rsl868	1535	13	pint	pint	NN
hvd.rsl868	1535	14	.	.	.
hvd.rsl868	1536	1	Cook	cook	VB
hvd.rsl868	1536	2	them	-PRON-	PRP
hvd.rsl868	1536	3	slowly	slowly	RB
hvd.rsl868	1536	4	in	in	IN
hvd.rsl868	1536	5	a	a	DT
hvd.rsl868	1536	6	saucepan	saucepan	NN
hvd.rsl868	1536	7	in	in	IN
hvd.rsl868	1536	8	two	two	CD
hvd.rsl868	1536	9	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1536	10	of	of	IN
hvd.rsl868	1536	11	butter	butter	NN
hvd.rsl868	1536	12	until	until	IN
hvd.rsl868	1536	13	soft	soft	JJ
hvd.rsl868	1536	14	;	;	:
hvd.rsl868	1536	15	then	then	RB
hvd.rsl868	1536	16	add	add	VB
hvd.rsl868	1536	17	one	one	CD
hvd.rsl868	1536	18	cupful	cupful	NN
hvd.rsl868	1536	19	of	of	IN
hvd.rsl868	1536	20	sugar	sugar	NN
hvd.rsl868	1536	21	,	,	,
hvd.rsl868	1536	22	one	one	CD
hvd.rsl868	1536	23	-	-	HYPH
hvd.rsl868	1536	24	quarter	quarter	NN
hvd.rsl868	1536	25	of	of	IN
hvd.rsl868	1536	26	a	a	DT
hvd.rsl868	1536	27	tea-	tea-	JJ
hvd.rsl868	1536	28	spoonful	spoonful	NN
hvd.rsl868	1536	29	of	of	IN
hvd.rsl868	1536	30	cinnamon	cinnamon	NN
hvd.rsl868	1536	31	,	,	,
hvd.rsl868	1536	32	two	two	CD
hvd.rsl868	1536	33	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1536	34	of	of	IN
hvd.rsl868	1536	35	caramel	caramel	NN
hvd.rsl868	1536	36	and	and	CC
hvd.rsl868	1536	37	simmer	simmer	VB
hvd.rsl868	1536	38	for	for	IN
hvd.rsl868	1536	39	twenty	twenty	CD
hvd.rsl868	1536	40	minutes	minute	NNS
hvd.rsl868	1536	41	.	.	.
hvd.rsl868	1537	1	Mix	mix	VB
hvd.rsl868	1537	2	together	together	RB
hvd.rsl868	1537	3	one	one	CD
hvd.rsl868	1537	4	and	and	CC
hvd.rsl868	1537	5	one^half	one^half	NN
hvd.rsl868	1537	6	cupfuls	cupfuls	NNP
hvd.rsl868	1537	7	of	of	IN
hvd.rsl868	1537	8	stale	stale	JJ
hvd.rsl868	1537	9	bread	bread	NN
hvd.rsl868	1537	10	crumbs	crumb	NNS
hvd.rsl868	1537	11	,	,	,
hvd.rsl868	1537	12	one	one	CD
hvd.rsl868	1537	13	-	-	HYPH
hvd.rsl868	1537	14	half	half	NN
hvd.rsl868	1537	15	cupful	cupful	NN
hvd.rsl868	1537	16	cf	cf	NN
hvd.rsl868	1537	17	crumbled	crumble	VBD
hvd.rsl868	1537	18	stale	stale	JJ
hvd.rsl868	1537	19	macaroons	macaroon	NNS
hvd.rsl868	1537	20	and	and	CC
hvd.rsl868	1537	21	one	one	CD
hvd.rsl868	1537	22	-	-	HYPH
hvd.rsl868	1537	23	half	half	NN
hvd.rsl868	1537	24	cupful	cupful	NN
hvd.rsl868	1537	25	of	of	IN
hvd.rsl868	1537	26	seedless	seedless	JJ
hvd.rsl868	1537	27	raisins	raisin	NNS
hvd.rsl868	1537	28	.	.	.
hvd.rsl868	1538	1	Butter	butter	NN
hvd.rsl868	1538	2	a	a	DT
hvd.rsl868	1538	3	deep	deep	JJ
hvd.rsl868	1538	4	dish	dish	NN
hvd.rsl868	1538	5	and	and	CC
hvd.rsl868	1538	6	fill	fill	VB
hvd.rsl868	1538	7	with	with	IN
hvd.rsl868	1538	8	alternate	alternate	JJ
hvd.rsl868	1538	9	layers	layer	NNS
hvd.rsl868	1538	10	of	of	IN
hvd.rsl868	1538	11	the	the	DT
hvd.rsl868	1538	12	apples	apple	NNS
hvd.rsl868	1538	13	and	and	CC
hvd.rsl868	1538	14	bread	bread	NN
hvd.rsl868	1538	15	mixture	mixture	NN
hvd.rsl868	1538	16	,	,	,
hvd.rsl868	1538	17	having	have	VBG
hvd.rsl868	1538	18	crumbs	crumb	NNS
hvd.rsl868	1538	19	on	on	IN
hvd.rsl868	1538	20	top	top	NN
hvd.rsl868	1538	21	.	.	.
hvd.rsl868	1539	1	Bake	bake	VB
hvd.rsl868	1539	2	three	three	CD
hvd.rsl868	1539	3	-	-	HYPH
hvd.rsl868	1539	4	quarters	quarter	NNS
hvd.rsl868	1539	5	of	of	IN
hvd.rsl868	1539	6	an	an	DT
hvd.rsl868	1539	7	hour	hour	NN
hvd.rsl868	1539	8	in	in	IN
hvd.rsl868	1539	9	a	a	DT
hvd.rsl868	1539	10	rather	rather	RB
hvd.rsl868	1539	11	hot	hot	JJ
hvd.rsl868	1539	12	oven	oven	NN
hvd.rsl868	1539	13	,	,	,
hvd.rsl868	1539	14	and	and	CC
hvd.rsl868	1539	15	serve	serve	VB
hvd.rsl868	1539	16	cold	cold	JJ
hvd.rsl868	1539	17	with	with	IN
hvd.rsl868	1539	18	whipped	whip	VBN
hvd.rsl868	1539	19	cream	cream	NN
hvd.rsl868	1539	20	.	.	.
hvd.rsl868	1540	1	Eureka	Eureka	NNP
hvd.rsl868	1540	2	Pudding.—Put	Pudding.—Put	NNP
hvd.rsl868	1540	3	one	one	CD
hvd.rsl868	1540	4	or	or	CC
hvd.rsl868	1540	5	two	two	CD
hvd.rsl868	1540	6	quarts	quart	NNS
hvd.rsl868	1540	7	of	of	IN
hvd.rsl868	1540	8	boiling	boil	VBG
hvd.rsl868	1540	9	water	water	NN
hvd.rsl868	1540	10	in	in	IN
hvd.rsl868	1540	11	stewpan	stewpan	NNP
hvd.rsl868	1540	12	,	,	,
hvd.rsl868	1540	13	add	add	VB
hvd.rsl868	1540	14	cornmeal	cornmeal	NN
hvd.rsl868	1540	15	to	to	TO
hvd.rsl868	1540	16	make	make	VB
hvd.rsl868	1540	17	a	a	DT
hvd.rsl868	1540	18	thick	thick	JJ
hvd.rsl868	1540	19	gruel	gruel	NN
hvd.rsl868	1540	20	,	,	,
hvd.rsl868	1540	21	and	and	CC
hvd.rsl868	1540	22	teaspoonful	teaspoonful	NN
hvd.rsl868	1540	23	of	of	IN
hvd.rsl868	1540	24	salt	salt	NN
hvd.rsl868	1540	25	.	.	.
hvd.rsl868	1541	1	Let	let	VB
hvd.rsl868	1541	2	it	-PRON-	PRP
hvd.rsl868	1541	3	boil	boil	VB
hvd.rsl868	1541	4	long	long	RB
hvd.rsl868	1541	5	and	and	CC
hvd.rsl868	1541	6	slowly	slowly	RB
hvd.rsl868	1541	7	.	.	.
hvd.rsl868	1542	1	While	while	IN
hvd.rsl868	1542	2	cooking	cooking	NN
hvd.rsl868	1542	3	peel	peel	NN
hvd.rsl868	1542	4	and	and	CC
hvd.rsl868	1542	5	slice	slice	VB
hvd.rsl868	1542	6	five	five	CD
hvd.rsl868	1542	7	or	or	CC
hvd.rsl868	1542	8	six	six	CD
hvd.rsl868	1542	9	(	(	-LRB-
hvd.rsl868	1542	10	more	more	RBR
hvd.rsl868	1542	11	or	or	CC
hvd.rsl868	1542	12	less	less	RBR
hvd.rsl868	1542	13	)	)	-RRB-
hvd.rsl868	1542	14	good	good	JJ
hvd.rsl868	1542	15	cooking	cooking	NN
hvd.rsl868	1542	16	apples	apple	NNS
hvd.rsl868	1542	17	;	;	:
hvd.rsl868	1542	18	add	add	VB
hvd.rsl868	1542	19	to	to	IN
hvd.rsl868	1542	20	gruel	gruel	NN
hvd.rsl868	1542	21	.	.	.
hvd.rsl868	1543	1	Let	let	VB
hvd.rsl868	1543	2	boil	boil	VB
hvd.rsl868	1543	3	tender	tender	NN
hvd.rsl868	1543	4	,	,	,
hvd.rsl868	1543	5	add	add	VB
hvd.rsl868	1543	6	sugar	sugar	NN
hvd.rsl868	1543	7	and	and	CC
hvd.rsl868	1543	8	boil	boil	VB
hvd.rsl868	1543	9	longer	long	RBR
hvd.rsl868	1543	10	as	as	IN
hvd.rsl868	1543	11	for	for	IN
hvd.rsl868	1543	12	apple	apple	NN
hvd.rsl868	1543	13	sauce	sauce	NN
hvd.rsl868	1543	14	.	.	.
hvd.rsl868	1544	1	Turn	turn	VB
hvd.rsl868	1544	2	into	into	IN
hvd.rsl868	1544	3	a	a	DT
hvd.rsl868	1544	4	mold	mold	NN
hvd.rsl868	1544	5	and	and	CC
hvd.rsl868	1544	6	eat	eat	VB
hvd.rsl868	1544	7	hot	hot	JJ
hvd.rsl868	1544	8	or	or	CC
hvd.rsl868	1544	9	cold	cold	JJ
hvd.rsl868	1544	10	with	with	IN
hvd.rsl868	1544	11	cream	cream	NN
hvd.rsl868	1544	12	or	or	CC
hvd.rsl868	1544	13	boiled	boil	VBN
hvd.rsl868	1544	14	milk	milk	NN
hvd.rsl868	1544	15	.	.	.
hvd.rsl868	1545	1	This	this	DT
hvd.rsl868	1545	2	can	can	MD
hvd.rsl868	1545	3	be	be	VB
hvd.rsl868	1545	4	improved	improve	VBN
hvd.rsl868	1545	5	by	by	IN
hvd.rsl868	1545	6	putting	put	VBG
hvd.rsl868	1545	7	the	the	DT
hvd.rsl868	1545	8	whites	white	NNS
hvd.rsl868	1545	9	of	of	IN
hvd.rsl868	1545	10	eggs	egg	NNS
hvd.rsl868	1545	11	beaten	beat	VBD
hvd.rsl868	1545	12	stiff	stiff	JJ
hvd.rsl868	1545	13	into	into	IN
hvd.rsl868	1545	14	pudding	pudding	NN
hvd.rsl868	1545	15	before	before	IN
hvd.rsl868	1545	16	taken	take	VBN
hvd.rsl868	1545	17	from	from	IN
hvd.rsl868	1545	18	the	the	DT
hvd.rsl868	1545	19	fire	fire	NN
hvd.rsl868	1545	20	;	;	:
hvd.rsl868	1545	21	add	add	VB
hvd.rsl868	1545	22	the	the	DT
hvd.rsl868	1545	23	yolks	yolk	NNS
hvd.rsl868	1545	24	to	to	IN
hvd.rsl868	1545	25	the	the	DT
hvd.rsl868	1545	26	boiled	boil	VBN
hvd.rsl868	1545	27	milk	milk	NN
hvd.rsl868	1545	28	and	and	CC
hvd.rsl868	1545	29	serve	serve	VB
hvd.rsl868	1545	30	with	with	IN
hvd.rsl868	1545	31	the	the	DT
hvd.rsl868	1545	32	pudding	pudding	NN
hvd.rsl868	1545	33	.	.	.
hvd.rsl868	1546	1	German	German	NNP
hvd.rsl868	1546	2	Pudding.—Pare	Pudding.—Pare	NNP
hvd.rsl868	1546	3	,	,	,
hvd.rsl868	1546	4	core	core	NN
hvd.rsl868	1546	5	and	and	CC
hvd.rsl868	1546	6	slice	slice	VB
hvd.rsl868	1546	7	eight	eight	CD
hvd.rsl868	1546	8	or	or	CC
hvd.rsl868	1546	9	10	10	CD
hvd.rsl868	1546	10	sour	sour	JJ
hvd.rsl868	1546	11	apples	apple	NNS
hvd.rsl868	1546	12	and	and	CC
hvd.rsl868	1546	13	put	put	VBN
hvd.rsl868	1546	14	in	in	IN
hvd.rsl868	1546	15	a	a	DT
hvd.rsl868	1546	16	deep	deep	JJ
hvd.rsl868	1546	17	pudding	pudding	NN
hvd.rsl868	1546	18	dish	dish	NN
hvd.rsl868	1546	19	,	,	,
hvd.rsl868	1546	20	sweetening	sweeten	VBG
hvd.rsl868	1546	21	with	with	IN
hvd.rsl868	1546	22	one	one	CD
hvd.rsl868	1546	23	cupful	cupful	NN
hvd.rsl868	1546	24	of	of	IN
hvd.rsl868	1546	25	sugar	sugar	NN
hvd.rsl868	1546	26	,	,	,
hvd.rsl868	1546	27	and	and	CC
hvd.rsl868	1546	28	sprinkling	sprinkle	VBG
hvd.rsl868	1546	29	with	with	IN
hvd.rsl868	1546	30	a	a	DT
hvd.rsl868	1546	31	little	little	JJ
hvd.rsl868	1546	32	lemon	lemon	NN
hvd.rsl868	1546	33	juice	juice	NN
hvd.rsl868	1546	34	.	.	.
hvd.rsl868	1547	1	Pour	pour	VB
hvd.rsl868	1547	2	over	over	IN
hvd.rsl868	1547	3	them	-PRON-	PRP
hvd.rsl868	1547	4	a	a	DT
hvd.rsl868	1547	5	rich	rich	JJ
hvd.rsl868	1547	6	egg	egg	NN
hvd.rsl868	1547	7	batter	batter	NN
hvd.rsl868	1547	8	,	,	,
hvd.rsl868	1547	9	bake	bake	VB
hvd.rsl868	1547	10	in	in	RP
hvd.rsl868	1547	11	a	a	DT
hvd.rsl868	1547	12	moderate	moderate	JJ
hvd.rsl868	1547	13	oven	oven	NN
hvd.rsl868	1547	14	one	one	CD
hvd.rsl868	1547	15	hour	hour	NN
hvd.rsl868	1547	16	,	,	,
hvd.rsl868	1547	17	and	and	CC
hvd.rsl868	1547	18	serve	serve	VB
hvd.rsl868	1547	19	cold	cold	JJ
hvd.rsl868	1547	20	.	.	.
hvd.rsl868	1548	1	Indian	Indian	NNP
hvd.rsl868	1548	2	Apple	Apple	NNP
hvd.rsl868	1548	3	Pudding.—Take	Pudding.—Take	NNP
hvd.rsl868	1548	4	one	one	CD
hvd.rsl868	1548	5	-	-	HYPH
hvd.rsl868	1548	6	half	half	NN
hvd.rsl868	1548	7	of	of	IN
hvd.rsl868	1548	8	a	a	DT
hvd.rsl868	1548	9	cup	cup	NN
hvd.rsl868	1548	10	of	of	IN
hvd.rsl868	1548	11	molasses	molasses	NN
hvd.rsl868	1548	12	,	,	,
hvd.rsl868	1548	13	one	one	CD
hvd.rsl868	1548	14	quart	quart	NN
hvd.rsl868	1548	15	of	of	IN
hvd.rsl868	1548	16	milk	milk	NN
hvd.rsl868	1548	17	,	,	,
hvd.rsl868	1548	18	one	one	CD
hvd.rsl868	1548	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1548	20	of	of	IN
hvd.rsl868	1548	21	salt	salt	NN
hvd.rsl868	1548	22	,	,	,
hvd.rsl868	1548	23	three	three	CD
hvd.rsl868	1548	24	scant	scant	JJ
hvd.rsl868	1548	25	cups	cup	NNS
hvd.rsl868	1548	26	of	of	IN
hvd.rsl868	1548	27	pared	pared	JJ
hvd.rsl868	1548	28	and	and	CC
hvd.rsl868	1548	29	sliced	slice	VBN
hvd.rsl868	1548	30	apples	apple	NNS
hvd.rsl868	1548	31	,	,	,
hvd.rsl868	1548	32	to	to	TO
hvd.rsl868	1548	33	which	which	WDT
hvd.rsl868	1548	34	add	add	VB
hvd.rsl868	1548	35	a	a	DT
hvd.rsl868	1548	36	quarter	quarter	NN
hvd.rsl868	1548	37	of	of	IN
hvd.rsl868	1548	38	a	a	DT
hvd.rsl868	1548	39	teaspoonful	teaspoonful	NN
hvd.rsl868	1548	40	of	of	IN
hvd.rsl868	1548	41	ginger	ginger	NN
hvd.rsl868	1548	42	and	and	CC
hvd.rsl868	1548	43	cinnamon	cinnamon	NN
hvd.rsl868	1548	44	.	.	.
hvd.rsl868	1549	1	When	when	WRB
hvd.rsl868	1549	2	the	the	DT
hvd.rsl868	1549	3	milk	milk	NN
hvd.rsl868	1549	4	boils	boil	VBZ
hvd.rsl868	1549	5	in	in	IN
hvd.rsl868	1549	6	the	the	DT
hvd.rsl868	1549	7	double	double	JJ
hvd.rsl868	1549	8	boiler	boiler	NN
hvd.rsl868	1549	9	,	,	,
hvd.rsl868	1549	10	pour	pour	VB
hvd.rsl868	1549	11	it	-PRON-	PRP
hvd.rsl868	1549	12	slowly	slowly	RB
hvd.rsl868	1549	13	on	on	IN
hvd.rsl868	1549	14	the	the	DT
hvd.rsl868	1549	15	meal	meal	NN
hvd.rsl868	1549	16	.	.	.
hvd.rsl868	1550	1	Cook	cook	VB
hvd.rsl868	1550	2	half	half	PDT
hvd.rsl868	1550	3	an	an	DT
hvd.rsl868	1550	4	hour	hour	NN
hvd.rsl868	1550	5	in	in	IN
hvd.rsl868	1550	6	the	the	DT
hvd.rsl868	1550	7	boiler	boiler	NN
hvd.rsl868	1550	8	,	,	,
hvd.rsl868	1550	9	stirring	stir	VBG
hvd.rsl868	1550	10	often	often	RB
hvd.rsl868	1550	11	.	.	.
hvd.rsl868	1551	1	Now	now	RB
hvd.rsl868	1551	2	add	add	VB
hvd.rsl868	1551	3	the	the	DT
hvd.rsl868	1551	4	other	other	JJ
hvd.rsl868	1551	5	ingredients	ingredient	NNS
hvd.rsl868	1551	6	;	;	:
hvd.rsl868	1551	7	pour	pour	VB
hvd.rsl868	1551	8	into	into	IN
hvd.rsl868	1551	9	a	a	DT
hvd.rsl868	1551	10	deep	deep	JJ
hvd.rsl868	1551	11	,	,	,
hvd.rsl868	1551	12	well	well	RB
hvd.rsl868	1551	13	-	-	HYPH
hvd.rsl868	1551	14	greased	grease	VBN
hvd.rsl868	1551	15	pudding	pudding	NN
hvd.rsl868	1551	16	dish	dish	NN
hvd.rsl868	1551	17	and	and	CC
hvd.rsl868	1551	18	bake	bake	VB
hvd.rsl868	1551	19	slowly	slowly	RB
hvd.rsl868	1551	20	.	.	.
hvd.rsl868	1552	1	Eat	eat	VB
hvd.rsl868	1552	2	with	with	IN
hvd.rsl868	1552	3	cream	cream	NN
hvd.rsl868	1552	4	or	or	CC
hvd.rsl868	1552	5	maple	maple	NN
hvd.rsl868	1552	6	syrup	syrup	NN
hvd.rsl868	1552	7	.	.	.
hvd.rsl868	1553	1	Queen	Queen	NNP
hvd.rsl868	1553	2	Apple	Apple	NNP
hvd.rsl868	1553	3	Pudding.—Make	Pudding.—Make	NNP
hvd.rsl868	1553	4	a	a	DT
hvd.rsl868	1553	5	rich	rich	JJ
hvd.rsl868	1553	6	pie	pie	NN
hvd.rsl868	1553	7	crust	crust	NN
hvd.rsl868	1553	8	,	,	,
hvd.rsl868	1553	9	and	and	CC
hvd.rsl868	1553	10	roll	roll	VB
hvd.rsl868	1553	11	out	out	RP
hvd.rsl868	1553	12	in	in	IN
hvd.rsl868	1553	13	an	an	DT
hvd.rsl868	1553	14	oblong	oblong	JJ
hvd.rsl868	1553	15	sheet	sheet	NN
hvd.rsl868	1553	16	.	.	.
hvd.rsl868	1554	1	Spread	Spread	VBN
hvd.rsl868	1554	2	with	with	IN
hvd.rsl868	1554	3	chopped	chop	VBN
hvd.rsl868	1554	4	apples	apple	NNS
hvd.rsl868	1554	5	,	,	,
hvd.rsl868	1554	6	cinnamon	cinnamon	NN
hvd.rsl868	1554	7	,	,	,
hvd.rsl868	1554	8	sugar	sugar	NN
hvd.rsl868	1554	9	and	and	CC
hvd.rsl868	1554	10	butter	butter	NN
hvd.rsl868	1554	11	(	(	-LRB-
hvd.rsl868	1554	12	cream	cream	NN
hvd.rsl868	1554	13	the	the	DT
hvd.rsl868	1554	14	sugar	sugar	NN
hvd.rsl868	1554	15	and	and	CC
hvd.rsl868	1554	16	butter	butter	NN
hvd.rsl868	1554	17	together	together	RB
hvd.rsl868	1554	18	for	for	IN
hvd.rsl868	1554	19	convenience	convenience	NN
hvd.rsl868	1554	20	in	in	IN
hvd.rsl868	1554	21	spreading	spread	VBG
hvd.rsl868	1554	22	)	)	-RRB-
hvd.rsl868	1554	23	,	,	,
hvd.rsl868	1554	24	roll	roll	VB
hvd.rsl868	1554	25	up	up	RP
hvd.rsl868	1554	26	like	like	IN
hvd.rsl868	1554	27	a	a	DT
hvd.rsl868	1554	28	jelly	jelly	NN
hvd.rsl868	1554	29	cake	cake	NN
hvd.rsl868	1554	30	,	,	,
hvd.rsl868	1554	31	and	and	CC
hvd.rsl868	1554	32	cut	cut	VBD
hvd.rsl868	1554	33	off	off	RP
hvd.rsl868	1554	34	in	in	IN
hvd.rsl868	1554	35	two	two	CD
hvd.rsl868	1554	36	-	-	HYPH
hvd.rsl868	1554	37	inch	inch	NN
hvd.rsl868	1554	38	lengths	length	NNS
hvd.rsl868	1554	39	.	.	.
hvd.rsl868	1555	1	Stand	stand	VB
hvd.rsl868	1555	2	the	the	DT
hvd.rsl868	1555	3	slices	slice	NNS
hvd.rsl868	1555	4	in	in	IN
hvd.rsl868	1555	5	a	a	DT
hvd.rsl868	1555	6	dripping	dripping	JJ
hvd.rsl868	1555	7	pan	pan	NN
hvd.rsl868	1555	8	,	,	,
hvd.rsl868	1555	9	with	with	IN
hvd.rsl868	1555	10	a	a	DT
hvd.rsl868	1555	11	little	little	JJ
hvd.rsl868	1555	12	water	water	NN
hvd.rsl868	1555	13	around	around	IN
hvd.rsl868	1555	14	them	-PRON-	PRP
hvd.rsl868	1555	15	,	,	,
hvd.rsl868	1555	16	and	and	CC
hvd.rsl868	1555	17	bake	bake	VB
hvd.rsl868	1555	18	thoroughly	thoroughly	RB
hvd.rsl868	1555	19	for	for	IN
hvd.rsl868	1555	20	76	76	CD
hvd.rsl868	1555	21	THE	the	DT
hvd.rsl868	1555	22	RURAL	rural	JJ
hvd.rsl868	1555	23	COOK	COOK	NNP
hvd.rsl868	1555	24	BOOK	book	NN
hvd.rsl868	1555	25	.	.	.
hvd.rsl868	1556	1	30	30	CD
hvd.rsl868	1556	2	minutes	minute	NNS
hvd.rsl868	1556	3	.	.	.
hvd.rsl868	1557	1	Very	very	RB
hvd.rsl868	1557	2	good	good	JJ
hvd.rsl868	1557	3	either	either	CC
hvd.rsl868	1557	4	hot	hot	JJ
hvd.rsl868	1557	5	or	or	CC
hvd.rsl868	1557	6	cold	cold	JJ
hvd.rsl868	1557	7	.	.	.
hvd.rsl868	1558	1	If	if	IN
hvd.rsl868	1558	2	desired	desire	VBN
hvd.rsl868	1558	3	it	-PRON-	PRP
hvd.rsl868	1558	4	may	may	MD
hvd.rsl868	1558	5	be	be	VB
hvd.rsl868	1558	6	baked	bake	VBN
hvd.rsl868	1558	7	in	in	IN
hvd.rsl868	1558	8	the	the	DT
hvd.rsl868	1558	9	entire	entire	JJ
hvd.rsl868	1558	10	roll	roll	NN
hvd.rsl868	1558	11	,	,	,
hvd.rsl868	1558	12	instead	instead	RB
hvd.rsl868	1558	13	of	of	IN
hvd.rsl868	1558	14	slices	slice	NNS
hvd.rsl868	1558	15	.	.	.
hvd.rsl868	1559	1	Apple	Apple	NNP
hvd.rsl868	1559	2	Roly	Roly	NNP
hvd.rsl868	1559	3	-	-	HYPH
hvd.rsl868	1559	4	Poly.—Mix	Poly.—Mix	NNP
hvd.rsl868	1559	5	a	a	DT
hvd.rsl868	1559	6	half	half	JJ
hvd.rsl868	1559	7	cupful	cupful	NN
hvd.rsl868	1559	8	of	of	IN
hvd.rsl868	1559	9	finely	finely	RB
hvd.rsl868	1559	10	-	-	HYPH
hvd.rsl868	1559	11	chopped	chop	VBN
hvd.rsl868	1559	12	suet	suet	NN
hvd.rsl868	1559	13	,	,	,
hvd.rsl868	1559	14	one	one	CD
hvd.rsl868	1559	15	egg	egg	NN
hvd.rsl868	1559	16	,	,	,
hvd.rsl868	1559	17	one	one	CD
hvd.rsl868	1559	18	teaspoonful	teaspoonful	NN
hvd.rsl868	1559	19	of	of	IN
hvd.rsl868	1559	20	baking	baking	NN
hvd.rsl868	1559	21	powder	powder	NN
hvd.rsl868	1559	22	,	,	,
hvd.rsl868	1559	23	three	three	CD
hvd.rsl868	1559	24	-	-	HYPH
hvd.rsl868	1559	25	quarters	quarter	NNS
hvd.rsl868	1559	26	of	of	IN
hvd.rsl868	1559	27	a	a	DT
hvd.rsl868	1559	28	cupful	cupful	NN
hvd.rsl868	1559	29	of	of	IN
hvd.rsl868	1559	30	cold	cold	JJ
hvd.rsl868	1559	31	water	water	NN
hvd.rsl868	1559	32	and	and	CC
hvd.rsl868	1559	33	a	a	DT
hvd.rsl868	1559	34	quarter	quarter	NN
hvd.rsl868	1559	35	of	of	IN
hvd.rsl868	1559	36	a	a	DT
hvd.rsl868	1559	37	teaspoonful	teaspoonful	NN
hvd.rsl868	1559	38	of	of	IN
hvd.rsl868	1559	39	salt	salt	NN
hvd.rsl868	1559	40	,	,	,
hvd.rsl868	1559	41	with	with	IN
hvd.rsl868	1559	42	flour	flour	NN
hvd.rsl868	1559	43	enough	enough	RB
hvd.rsl868	1559	44	to	to	TO
hvd.rsl868	1559	45	make	make	VB
hvd.rsl868	1559	46	a	a	DT
hvd.rsl868	1559	47	stiff	stiff	JJ
hvd.rsl868	1559	48	paste	paste	NN
hvd.rsl868	1559	49	.	.	.
hvd.rsl868	1560	1	Roll	roll	VB
hvd.rsl868	1560	2	out	out	RP
hvd.rsl868	1560	3	the	the	DT
hvd.rsl868	1560	4	paste	paste	NN
hvd.rsl868	1560	5	in	in	IN
hvd.rsl868	1560	6	a	a	DT
hvd.rsl868	1560	7	sheet	sheet	NN
hvd.rsl868	1560	8	about	about	RB
hvd.rsl868	1560	9	three	three	CD
hvd.rsl868	1560	10	-	-	HYPH
hvd.rsl868	1560	11	quarters	quarter	NNS
hvd.rsl868	1560	12	of	of	IN
hvd.rsl868	1560	13	an	an	DT
hvd.rsl868	1560	14	inch	inch	NN
hvd.rsl868	1560	15	thick	thick	JJ
hvd.rsl868	1560	16	,	,	,
hvd.rsl868	1560	17	brush	brush	VB
hvd.rsl868	1560	18	it	-PRON-	PRP
hvd.rsl868	1560	19	over	over	RP
hvd.rsl868	1560	20	with	with	IN
hvd.rsl868	1560	21	the	the	DT
hvd.rsl868	1560	22	yolk	yolk	NN
hvd.rsl868	1560	23	of	of	IN
hvd.rsl868	1560	24	the	the	DT
hvd.rsl868	1560	25	egg	egg	NN
hvd.rsl868	1560	26	and	and	CC
hvd.rsl868	1560	27	sprinkle	sprinkle	VB
hvd.rsl868	1560	28	with	with	IN
hvd.rsl868	1560	29	one	one	CD
hvd.rsl868	1560	30	tablespoonful	tablespoonful	NN
hvd.rsl868	1560	31	of	of	IN
hvd.rsl868	1560	32	fine	fine	JJ
hvd.rsl868	1560	33	bread	bread	NN
hvd.rsl868	1560	34	crumbs	crumb	NNS
hvd.rsl868	1560	35	.	.	.
hvd.rsl868	1561	1	Spread	spread	VB
hvd.rsl868	1561	2	over	over	IN
hvd.rsl868	1561	3	it	-PRON-	PRP
hvd.rsl868	1561	4	three	three	CD
hvd.rsl868	1561	5	apples	apple	NNS
hvd.rsl868	1561	6	peeled	peel	VBN
hvd.rsl868	1561	7	and	and	CC
hvd.rsl868	1561	8	sliced	slice	VBN
hvd.rsl868	1561	9	thin	thin	RB
hvd.rsl868	1561	10	.	.	.
hvd.rsl868	1562	1	Sprinkle	sprinkle	VB
hvd.rsl868	1562	2	with	with	IN
hvd.rsl868	1562	3	one	one	CD
hvd.rsl868	1562	4	-	-	HYPH
hvd.rsl868	1562	5	half	half	NN
hvd.rsl868	1562	6	tablespoonful	tablespoonful	NN
hvd.rsl868	1562	7	of	of	IN
hvd.rsl868	1562	8	sugar	sugar	NN
hvd.rsl868	1562	9	and	and	CC
hvd.rsl868	1562	10	roll	roll	VB
hvd.rsl868	1562	11	the	the	DT
hvd.rsl868	1562	12	paste	paste	NN
hvd.rsl868	1562	13	.	.	.
hvd.rsl868	1563	1	Brush	brush	VB
hvd.rsl868	1563	2	the	the	DT
hvd.rsl868	1563	3	roll	roll	NN
hvd.rsl868	1563	4	with	with	IN
hvd.rsl868	1563	5	egg	egg	NN
hvd.rsl868	1563	6	,	,	,
hvd.rsl868	1563	7	sprinkle	sprinkle	VB
hvd.rsl868	1563	8	it	-PRON-	PRP
hvd.rsl868	1563	9	with	with	IN
hvd.rsl868	1563	10	bread	bread	NN
hvd.rsl868	1563	11	crumbs	crumb	NNS
hvd.rsl868	1563	12	and	and	CC
hvd.rsl868	1563	13	roll	roll	VB
hvd.rsl868	1563	14	it	-PRON-	PRP
hvd.rsl868	1563	15	in	in	IN
hvd.rsl868	1563	16	a	a	DT
hvd.rsl868	1563	17	napkin	napkin	NN
hvd.rsl868	1563	18	that	that	WDT
hvd.rsl868	1563	19	has	have	VBZ
hvd.rsl868	1563	20	been	be	VBN
hvd.rsl868	1563	21	wrung	wring	VBN
hvd.rsl868	1563	22	out	out	IN
hvd.rsl868	1563	23	of	of	IN
hvd.rsl868	1563	24	hot	hot	JJ
hvd.rsl868	1563	25	water	water	NN
hvd.rsl868	1563	26	and	and	CC
hvd.rsl868	1563	27	that	that	DT
hvd.rsl868	1563	28	has	have	VBZ
hvd.rsl868	1563	29	been	be	VBN
hvd.rsl868	1563	30	covered	cover	VBN
hvd.rsl868	1563	31	on	on	IN
hvd.rsl868	1563	32	one	one	CD
hvd.rsl868	1563	33	side	side	NN
hvd.rsl868	1563	34	with	with	IN
hvd.rsl868	1563	35	flouf	flouf	NNS
hvd.rsl868	1563	36	;	;	:
hvd.rsl868	1563	37	Lap	lap	VB
hvd.rsl868	1563	38	the	the	DT
hvd.rsl868	1563	39	ends	end	NNS
hvd.rsl868	1563	40	over	over	RP
hvd.rsl868	1563	41	securely	securely	RB
hvd.rsl868	1563	42	,	,	,
hvd.rsl868	1563	43	tie	tie	VB
hvd.rsl868	1563	44	with	with	IN
hvd.rsl868	1563	45	a	a	DT
hvd.rsl868	1563	46	string	string	NN
hvd.rsl868	1563	47	and	and	CC
hvd.rsl868	1563	48	boil	boil	NN
hvd.rsl868	1563	49	in	in	IN
hvd.rsl868	1563	50	water	water	NN
hvd.rsl868	1563	51	that	that	WDT
hvd.rsl868	1563	52	has	have	VBZ
hvd.rsl868	1563	53	been	be	VBN
hvd.rsl868	1563	54	slightly	slightly	RB
hvd.rsl868	1563	55	salted	salt	VBN
hvd.rsl868	1563	56	for	for	IN
hvd.rsl868	1563	57	an	an	DT
hvd.rsl868	1563	58	hour	hour	NN
hvd.rsl868	1563	59	and	and	CC
hvd.rsl868	1563	60	a	a	DT
hvd.rsl868	1563	61	half	half	NN
hvd.rsl868	1563	62	.	.	.
hvd.rsl868	1564	1	Serve	serve	VB
hvd.rsl868	1564	2	with	with	IN
hvd.rsl868	1564	3	lemon	lemon	NN
hvd.rsl868	1564	4	sauce	sauce	NN
hvd.rsl868	1564	5	.	.	.
hvd.rsl868	1565	1	Sour	Sour	NNP
hvd.rsl868	1565	2	Apple	Apple	NNP
hvd.rsl868	1565	3	Pudding.—Peel	Pudding.—Peel	NNP
hvd.rsl868	1565	4	and	and	CC
hvd.rsl868	1565	5	slice	slice	VB
hvd.rsl868	1565	6	several	several	JJ
hvd.rsl868	1565	7	sour	sour	JJ
hvd.rsl868	1565	8	cooking	cooking	NN
hvd.rsl868	1565	9	apples	apple	NNS
hvd.rsl868	1565	10	into	into	IN
hvd.rsl868	1565	11	a	a	DT
hvd.rsl868	1565	12	pudding	pudding	NN
hvd.rsl868	1565	13	dish	dish	NN
hvd.rsl868	1565	14	;	;	:
hvd.rsl868	1565	15	add	add	VB
hvd.rsl868	1565	16	sugar	sugar	NN
hvd.rsl868	1565	17	arid	arid	JJ
hvd.rsl868	1565	18	water	water	NN
hvd.rsl868	1565	19	as	as	IN
hvd.rsl868	1565	20	for	for	IN
hvd.rsl868	1565	21	stewing	stew	VBG
hvd.rsl868	1565	22	.	.	.
hvd.rsl868	1566	1	Cover	cover	VB
hvd.rsl868	1566	2	and	and	CC
hvd.rsl868	1566	3	bake	bake	VB
hvd.rsl868	1566	4	until	until	IN
hvd.rsl868	1566	5	nearly	nearly	RB
hvd.rsl868	1566	6	tender	tender	JJ
hvd.rsl868	1566	7	.	.	.
hvd.rsl868	1567	1	Sift	sift	VB
hvd.rsl868	1567	2	together	together	RB
hvd.rsl868	1567	3	two	two	CD
hvd.rsl868	1567	4	cupfuls	cupful	NNS
hvd.rsl868	1567	5	of	of	IN
hvd.rsl868	1567	6	flour	flour	NN
hvd.rsl868	1567	7	,	,	,
hvd.rsl868	1567	8	three	three	CD
hvd.rsl868	1567	9	tablespoon-	tablespoon-	NN
hvd.rsl868	1567	10	fuls	fuls	NN
hvd.rsl868	1567	11	of	of	IN
hvd.rsl868	1567	12	baking	baking	NN
hvd.rsl868	1567	13	powder	powder	NN
hvd.rsl868	1567	14	,	,	,
hvd.rsl868	1567	15	and	and	CC
hvd.rsl868	1567	16	a	a	DT
hvd.rsl868	1567	17	scant	scant	JJ
hvd.rsl868	1567	18	half	half	JJ
hvd.rsl868	1567	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1567	20	of	of	IN
hvd.rsl868	1567	21	salt	salt	NN
hvd.rsl868	1567	22	.	.	.
hvd.rsl868	1568	1	Beat	beat	VB
hvd.rsl868	1568	2	one	one	CD
hvd.rsl868	1568	3	egg	egg	NN
hvd.rsl868	1568	4	,	,	,
hvd.rsl868	1568	5	mix	mix	VB
hvd.rsl868	1568	6	in	in	IN
hvd.rsl868	1568	7	half	half	PDT
hvd.rsl868	1568	8	a	a	DT
hvd.rsl868	1568	9	cup	cup	NN
hvd.rsl868	1568	10	of	of	IN
hvd.rsl868	1568	11	sugar	sugar	NN
hvd.rsl868	1568	12	,	,	,
hvd.rsl868	1568	13	two	two	CD
hvd.rsl868	1568	14	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1568	15	of	of	IN
hvd.rsl868	1568	16	melted	melt	VBN
hvd.rsl868	1568	17	butter	butter	NN
hvd.rsl868	1568	18	and	and	CC
hvd.rsl868	1568	19	one	one	CD
hvd.rsl868	1568	20	cupful	cupful	NN
hvd.rsl868	1568	21	of	of	IN
hvd.rsl868	1568	22	milk	milk	NN
hvd.rsl868	1568	23	,	,	,
hvd.rsl868	1568	24	then	then	RB
hvd.rsl868	1568	25	stir	stir	VB
hvd.rsl868	1568	26	the	the	DT
hvd.rsl868	1568	27	latter	latter	JJ
hvd.rsl868	1568	28	into	into	IN
hvd.rsl868	1568	29	the	the	DT
hvd.rsl868	1568	30	dry	dry	JJ
hvd.rsl868	1568	31	ingredients	ingredient	NNS
hvd.rsl868	1568	32	.	.	.
hvd.rsl868	1569	1	Pour	pour	VB
hvd.rsl868	1569	2	the	the	DT
hvd.rsl868	1569	3	batter	batter	NN
hvd.rsl868	1569	4	over	over	IN
hvd.rsl868	1569	5	the	the	DT
hvd.rsl868	1569	6	partly	partly	RB
hvd.rsl868	1569	7	cooked	cook	VBN
hvd.rsl868	1569	8	apples	apple	NNS
hvd.rsl868	1569	9	,	,	,
hvd.rsl868	1569	10	and	and	CC
hvd.rsl868	1569	11	bake	bake	VB
hvd.rsl868	1569	12	about	about	RB
hvd.rsl868	1569	13	20	20	CD
hvd.rsl868	1569	14	minutes	minute	NNS
hvd.rsl868	1569	15	.	.	.
hvd.rsl868	1570	1	Serve	serve	VB
hvd.rsl868	1570	2	with	with	IN
hvd.rsl868	1570	3	whipped	whip	VBN
hvd.rsl868	1570	4	cream	cream	NN
hvd.rsl868	1570	5	or	or	CC
hvd.rsl868	1570	6	a	a	DT
hvd.rsl868	1570	7	creamy	creamy	JJ
hvd.rsl868	1570	8	sauce	sauce	NN
hvd.rsl868	1570	9	made	make	VBN
hvd.rsl868	1570	10	with	with	IN
hvd.rsl868	1570	11	sugar	sugar	NN
hvd.rsl868	1570	12	,	,	,
hvd.rsl868	1570	13	white	white	NN
hvd.rsl868	1570	14	of	of	IN
hvd.rsl868	1570	15	egg	egg	NN
hvd.rsl868	1570	16	,	,	,
hvd.rsl868	1570	17	and	and	CC
hvd.rsl868	1570	18	lump	lump	NN
hvd.rsl868	1570	19	of	of	IN
hvd.rsl868	1570	20	butter	butter	NN
hvd.rsl868	1570	21	.	.	.
hvd.rsl868	1571	1	Apple	Apple	NNP
hvd.rsl868	1571	2	Souffle.—Stew	Souffle.—Stew	NNP
hvd.rsl868	1571	3	the	the	DT
hvd.rsl868	1571	4	apples	apple	NNS
hvd.rsl868	1571	5	as	as	IN
hvd.rsl868	1571	6	if	if	IN
hvd.rsl868	1571	7	for	for	IN
hvd.rsl868	1571	8	sauce	sauce	NN
hvd.rsl868	1571	9	,	,	,
hvd.rsl868	1571	10	adding	add	VBG
hvd.rsl868	1571	11	a	a	DT
hvd.rsl868	1571	12	little	little	JJ
hvd.rsl868	1571	13	lemon	lemon	NN
hvd.rsl868	1571	14	peel	peel	NN
hvd.rsl868	1571	15	and	and	CC
hvd.rsl868	1571	16	juice	juice	NN
hvd.rsl868	1571	17	.	.	.
hvd.rsl868	1572	1	Spread	spread	VB
hvd.rsl868	1572	2	the	the	DT
hvd.rsl868	1572	3	stewed	stew	VBN
hvd.rsl868	1572	4	apples	apple	NNS
hvd.rsl868	1572	5	high	high	RB
hvd.rsl868	1572	6	around	around	IN
hvd.rsl868	1572	7	a	a	DT
hvd.rsl868	1572	8	baking	baking	NN
hvd.rsl868	1572	9	dish	dish	NN
hvd.rsl868	1572	10	.	.	.
hvd.rsl868	1573	1	Make	make	VB
hvd.rsl868	1573	2	a	a	DT
hvd.rsl868	1573	3	custard	custard	NN
hvd.rsl868	1573	4	of	of	IN
hvd.rsl868	1573	5	the	the	DT
hvd.rsl868	1573	6	yolks	yolk	NNS
hvd.rsl868	1573	7	of	of	IN
hvd.rsl868	1573	8	two	two	CD
hvd.rsl868	1573	9	eggs	egg	NNS
hvd.rsl868	1573	10	,	,	,
hvd.rsl868	1573	11	a	a	DT
hvd.rsl868	1573	12	pint	pint	NN
hvd.rsl868	1573	13	of	of	IN
hvd.rsl868	1573	14	milk	milk	NN
hvd.rsl868	1573	15	,	,	,
hvd.rsl868	1573	16	a	a	DT
hvd.rsl868	1573	17	pinch	pinch	NN
hvd.rsl868	1573	18	of	of	IN
hvd.rsl868	1573	19	cinnamon	cinnamon	NN
hvd.rsl868	1573	20	and	and	CC
hvd.rsl868	1573	21	a	a	DT
hvd.rsl868	1573	22	tablespoonful	tablespoonful	NN
hvd.rsl868	1573	23	of	of	IN
hvd.rsl868	1573	24	sugar	sugar	NN
hvd.rsl868	1573	25	.	.	.
hvd.rsl868	1574	1	Let	let	VB
hvd.rsl868	1574	2	the	the	DT
hvd.rsl868	1574	3	custard	custard	NN
hvd.rsl868	1574	4	cool	cool	JJ
hvd.rsl868	1574	5	and	and	CC
hvd.rsl868	1574	6	then	then	RB
hvd.rsl868	1574	7	pour	pour	VB
hvd.rsl868	1574	8	it	-PRON-	PRP
hvd.rsl868	1574	9	into	into	IN
hvd.rsl868	1574	10	the	the	DT
hvd.rsl868	1574	11	dish	dish	NN
hvd.rsl868	1574	12	with	with	IN
hvd.rsl868	1574	13	the	the	DT
hvd.rsl868	1574	14	apples	apple	NNS
hvd.rsl868	1574	15	.	.	.
hvd.rsl868	1575	1	Beat	beat	VB
hvd.rsl868	1575	2	the	the	DT
hvd.rsl868	1575	3	whites	white	NNS
hvd.rsl868	1575	4	of	of	IN
hvd.rsl868	1575	5	the	the	DT
hvd.rsl868	1575	6	eggs	egg	NNS
hvd.rsl868	1575	7	and	and	CC
hvd.rsl868	1575	8	spread	spread	VBD
hvd.rsl868	1575	9	over	over	IN
hvd.rsl868	1575	10	the	the	DT
hvd.rsl868	1575	11	top	top	NN
hvd.rsl868	1575	12	,	,	,
hvd.rsl868	1575	13	sprinkling	sprinkle	VBG
hvd.rsl868	1575	14	with	with	IN
hvd.rsl868	1575	15	sugar	sugar	NN
hvd.rsl868	1575	16	,	,	,
hvd.rsl868	1575	17	and	and	CC
hvd.rsl868	1575	18	set	set	VBD
hvd.rsl868	1575	19	it	-PRON-	PRP
hvd.rsl868	1575	20	in	in	IN
hvd.rsl868	1575	21	the	the	DT
hvd.rsl868	1575	22	oven	oven	NN
hvd.rsl868	1575	23	to	to	IN
hvd.rsl868	1575	24	brown	brown	NNP
hvd.rsl868	1575	25	.	.	.
hvd.rsl868	1576	1	The	the	DT
hvd.rsl868	1576	2	apples	apple	NNS
hvd.rsl868	1576	3	should	should	MD
hvd.rsl868	1576	4	be	be	VB
hvd.rsl868	1576	5	about	about	RB
hvd.rsl868	1576	6	an	an	DT
hvd.rsl868	1576	7	inch	inch	NN
hvd.rsl868	1576	8	thick	thick	JJ
hvd.rsl868	1576	9	at	at	IN
hvd.rsl868	1576	10	the	the	DT
hvd.rsl868	1576	11	bottom	bottom	NN
hvd.rsl868	1576	12	and	and	CC
hvd.rsl868	1576	13	sides	side	NNS
hvd.rsl868	1576	14	of	of	IN
hvd.rsl868	1576	15	the	the	DT
hvd.rsl868	1576	16	dish	dish	NN
hvd.rsl868	1576	17	.	.	.
hvd.rsl868	1577	1	Spiced	Spiced	NNP
hvd.rsl868	1577	2	Apples	Apples	NNPS
hvd.rsl868	1577	3	with	with	IN
hvd.rsl868	1577	4	Cider.—Boil	Cider.—Boil	NNP
hvd.rsl868	1577	5	together	together	RB
hvd.rsl868	1577	6	one	one	CD
hvd.rsl868	1577	7	cupful	cupful	NN
hvd.rsl868	1577	8	of	of	IN
hvd.rsl868	1577	9	cider	cider	NN
hvd.rsl868	1577	10	,	,	,
hvd.rsl868	1577	11	one-	one-	JJ
hvd.rsl868	1577	12	quarter	quarter	NN
hvd.rsl868	1577	13	cupful	cupful	NN
hvd.rsl868	1577	14	vinegar	vinegar	NN
hvd.rsl868	1577	15	,	,	,
hvd.rsl868	1577	16	one	one	CD
hvd.rsl868	1577	17	cupful	cupful	JJ
hvd.rsl868	1577	18	brown	brown	JJ
hvd.rsl868	1577	19	sugar	sugar	NN
hvd.rsl868	1577	20	,	,	,
hvd.rsl868	1577	21	one	one	CD
hvd.rsl868	1577	22	bay	bay	NNP
hvd.rsl868	1577	23	leaf	leaf	NN
hvd.rsl868	1577	24	,	,	,
hvd.rsl868	1577	25	two	two	CD
hvd.rsl868	1577	26	tea-	tea-	JJ
hvd.rsl868	1577	27	spoonfuls	spoonful	NNS
hvd.rsl868	1577	28	whole	whole	JJ
hvd.rsl868	1577	29	allspice	allspice	NN
hvd.rsl868	1577	30	,	,	,
hvd.rsl868	1577	31	two	two	CD
hvd.rsl868	1577	32	dozen	dozen	NN
hvd.rsl868	1577	33	whole	whole	JJ
hvd.rsl868	1577	34	cloves	clove	NNS
hvd.rsl868	1577	35	,	,	,
hvd.rsl868	1577	36	two	two	CD
hvd.rsl868	1577	37	inches	inch	NNS
hvd.rsl868	1577	38	stick	stick	NN
hvd.rsl868	1577	39	cinna-	cinna-	JJ
hvd.rsl868	1577	40	mon	mon	NNP
hvd.rsl868	1577	41	,	,	,
hvd.rsl868	1577	42	two	two	CD
hvd.rsl868	1577	43	blades	blade	NNS
hvd.rsl868	1577	44	mace	mace	NN
hvd.rsl868	1577	45	.	.	.
hvd.rsl868	1578	1	Pare	pare	VB
hvd.rsl868	1578	2	and	and	CC
hvd.rsl868	1578	3	core	core	VB
hvd.rsl868	1578	4	eight	eight	CD
hvd.rsl868	1578	5	large	large	JJ
hvd.rsl868	1578	6	,	,	,
hvd.rsl868	1578	7	tart	tart	JJ
hvd.rsl868	1578	8	apples	apple	NNS
hvd.rsl868	1578	9	,	,	,
hvd.rsl868	1578	10	cut	cut	VBN
hvd.rsl868	1578	11	in	in	IN
hvd.rsl868	1578	12	quarters	quarter	NNS
hvd.rsl868	1578	13	and	and	CC
hvd.rsl868	1578	14	add	add	VB
hvd.rsl868	1578	15	to	to	IN
hvd.rsl868	1578	16	the	the	DT
hvd.rsl868	1578	17	boiling	boiling	NN
hvd.rsl868	1578	18	syrup	syrup	NN
hvd.rsl868	1578	19	;	;	:
hvd.rsl868	1578	20	simmer	simmer	VB
hvd.rsl868	1578	21	gently	gently	RB
hvd.rsl868	1578	22	until	until	IN
hvd.rsl868	1578	23	tender	tender	NN
hvd.rsl868	1578	24	,	,	,
hvd.rsl868	1578	25	but	but	CC
hvd.rsl868	1578	26	not	not	RB
hvd.rsl868	1578	27	broken	broken	JJ
hvd.rsl868	1578	28	.	.	.
hvd.rsl868	1579	1	Take	take	VB
hvd.rsl868	1579	2	out	out	RP
hvd.rsl868	1579	3	the	the	DT
hvd.rsl868	1579	4	fruit	fruit	NN
hvd.rsl868	1579	5	carefully	carefully	RB
hvd.rsl868	1579	6	,	,	,
hvd.rsl868	1579	7	boil	boil	VBP
hvd.rsl868	1579	8	syrup	syrup	NN
hvd.rsl868	1579	9	until	until	IN
hvd.rsl868	1579	10	thick	thick	JJ
hvd.rsl868	1579	11	as	as	IN
hvd.rsl868	1579	12	honey	honey	NN
hvd.rsl868	1579	13	,	,	,
hvd.rsl868	1579	14	pour	pour	VB
hvd.rsl868	1579	15	over	over	IN
hvd.rsl868	1579	16	apples	apple	NNS
hvd.rsl868	1579	17	and	and	CC
hvd.rsl868	1579	18	serve	serve	VB
hvd.rsl868	1579	19	cold	cold	JJ
hvd.rsl868	1579	20	.	.	.
hvd.rsl868	1580	1	These	these	DT
hvd.rsl868	1580	2	are	be	VBP
hvd.rsl868	1580	3	delicious	delicious	JJ
hvd.rsl868	1580	4	with	with	IN
hvd.rsl868	1580	5	roast	roast	NN
hvd.rsl868	1580	6	goose	goose	NN
hvd.rsl868	1580	7	,	,	,
hvd.rsl868	1580	8	duck	duck	NN
hvd.rsl868	1580	9	or	or	CC
hvd.rsl868	1580	10	pork	pork	NN
hvd.rsl868	1580	11	or	or	CC
hvd.rsl868	1580	12	any	any	DT
hvd.rsl868	1580	13	cold	cold	JJ
hvd.rsl868	1580	14	meat	meat	NN
hvd.rsl868	1580	15	.	.	.
hvd.rsl868	1581	1	Navy	Navy	NNP
hvd.rsl868	1581	2	Apple	Apple	NNP
hvd.rsl868	1581	3	Shortcake.—Butter	Shortcake.—Butter	NNP
hvd.rsl868	1581	4	thickly	thickly	RB
hvd.rsl868	1581	5	an	an	DT
hvd.rsl868	1581	6	oblong	oblong	JJ
hvd.rsl868	1581	7	granite	granite	NN
hvd.rsl868	1581	8	baking	baking	NN
hvd.rsl868	1581	9	dish	dish	NN
hvd.rsl868	1581	10	.	.	.
hvd.rsl868	1582	1	Halve	halve	VB
hvd.rsl868	1582	2	and	and	CC
hvd.rsl868	1582	3	core	core	VB
hvd.rsl868	1582	4	as	as	RB
hvd.rsl868	1582	5	many	many	JJ
hvd.rsl868	1582	6	good	good	JJ
hvd.rsl868	1582	7	cooking	cooking	NN
hvd.rsl868	1582	8	apples	apple	NNS
hvd.rsl868	1582	9	as	as	IN
hvd.rsl868	1582	10	will	will	MD
hvd.rsl868	1582	11	fit	fit	VB
hvd.rsl868	1582	12	tightly	tightly	RB
hvd.rsl868	1582	13	in	in	IN
hvd.rsl868	1582	14	dish	dish	NN
hvd.rsl868	1582	15	;	;	:
hvd.rsl868	1582	16	cover	cover	VB
hvd.rsl868	1582	17	thickly	thickly	RB
hvd.rsl868	1582	18	with	with	IN
hvd.rsl868	1582	19	sugar	sugar	NN
hvd.rsl868	1582	20	(	(	-LRB-
hvd.rsl868	1582	21	about	about	IN
hvd.rsl868	1582	22	a	a	DT
hvd.rsl868	1582	23	coffee	coffee	NN
hvd.rsl868	1582	24	cupful	cupful	NN
hvd.rsl868	1582	25	)	)	-RRB-
hvd.rsl868	1582	26	,	,	,
hvd.rsl868	1582	27	several	several	JJ
hvd.rsl868	1582	28	grates	grate	NNS
hvd.rsl868	1582	29	of	of	IN
hvd.rsl868	1582	30	nut-	nut-	NNP
hvd.rsl868	1582	31	meg	meg	NNP
hvd.rsl868	1582	32	and	and	CC
hvd.rsl868	1582	33	three	three	CD
hvd.rsl868	1582	34	tablespoonfu	tablespoonfu	NN
hvd.rsl868	1582	35	's	's	POS
hvd.rsl868	1582	36	of	of	IN
hvd.rsl868	1582	37	boiling	boil	VBG
hvd.rsl868	1582	38	water	water	NN
hvd.rsl868	1582	39	;	;	:
hvd.rsl868	1582	40	make	make	VB
hvd.rsl868	1582	41	a	a	DT
hvd.rsl868	1582	42	rich	rich	JJ
hvd.rsl868	1582	43	shortcake	shortcake	NN
hvd.rsl868	1582	44	78	78	CD
hvd.rsl868	1582	45	THE	the	DT
hvd.rsl868	1582	46	RURAL	rural	JJ
hvd.rsl868	1582	47	COOK	COOK	NNP
hvd.rsl868	1582	48	BOOK	book	NN
hvd.rsl868	1582	49	.	.	.
hvd.rsl868	1583	1	Instead	instead	RB
hvd.rsl868	1583	2	of	of	IN
hvd.rsl868	1583	3	the	the	DT
hvd.rsl868	1583	4	usual	usual	JJ
hvd.rsl868	1583	5	watery	watery	JJ
hvd.rsl868	1583	6	mass	mass	NN
hvd.rsl868	1583	7	,	,	,
hvd.rsl868	1583	8	you	-PRON-	PRP
hvd.rsl868	1583	9	will	will	MD
hvd.rsl868	1583	10	have	have	VB
hvd.rsl868	1583	11	a	a	DT
hvd.rsl868	1583	12	rich	rich	JJ
hvd.rsl868	1583	13	red	red	JJ
hvd.rsl868	1583	14	sauce	sauce	NN
hvd.rsl868	1583	15	,	,	,
hvd.rsl868	1583	16	deli-	deli-	NNP
hvd.rsl868	1583	17	cately	cately	NNP
hvd.rsl868	1583	18	flavored	flavor	VBN
hvd.rsl868	1583	19	with	with	IN
hvd.rsl868	1583	20	the	the	DT
hvd.rsl868	1583	21	peel	peel	NN
hvd.rsl868	1583	22	,	,	,
hvd.rsl868	1583	23	and	and	CC
hvd.rsl868	1583	24	of	of	IN
hvd.rsl868	1583	25	about	about	RB
hvd.rsl868	1583	26	the	the	DT
hvd.rsl868	1583	27	consistency	consistency	NN
hvd.rsl868	1583	28	of	of	IN
hvd.rsl868	1583	29	marmalade	marmalade	NN
hvd.rsl868	1583	30	.	.	.
hvd.rsl868	1584	1	Steamed	Steamed	NNP
hvd.rsl868	1584	2	Apple	Apple	NNP
hvd.rsl868	1584	3	Sauce.—Pare	Sauce.—Pare	NNP
hvd.rsl868	1584	4	and	and	CC
hvd.rsl868	1584	5	slice	slice	VB
hvd.rsl868	1584	6	the	the	DT
hvd.rsl868	1584	7	apples	apple	NNS
hvd.rsl868	1584	8	rather	rather	RB
hvd.rsl868	1584	9	thinner	thin	JJR
hvd.rsl868	1584	10	than	than	IN
hvd.rsl868	1584	11	for	for	IN
hvd.rsl868	1584	12	sauce	sauce	NN
hvd.rsl868	1584	13	cooked	cook	VBN
hvd.rsl868	1584	14	in	in	IN
hvd.rsl868	1584	15	the	the	DT
hvd.rsl868	1584	16	usual	usual	JJ
hvd.rsl868	1584	17	way	way	NN
hvd.rsl868	1584	18	,	,	,
hvd.rsl868	1584	19	dropping	drop	VBG
hvd.rsl868	1584	20	into	into	IN
hvd.rsl868	1584	21	cold	cold	JJ
hvd.rsl868	1584	22	water	water	NN
hvd.rsl868	1584	23	as	as	IN
hvd.rsl868	1584	24	you	-PRON-	PRP
hvd.rsl868	1584	25	slice	slice	VBP
hvd.rsl868	1584	26	them	-PRON-	PRP
hvd.rsl868	1584	27	.	.	.
hvd.rsl868	1585	1	Drain	Drain	NNP
hvd.rsl868	1585	2	,	,	,
hvd.rsl868	1585	3	turn	turn	VB
hvd.rsl868	1585	4	into	into	IN
hvd.rsl868	1585	5	the	the	DT
hvd.rsl868	1585	6	inner	inner	JJ
hvd.rsl868	1585	7	vessel	vessel	NN
hvd.rsl868	1585	8	of	of	IN
hvd.rsl868	1585	9	a	a	DT
hvd.rsl868	1585	10	double	double	JJ
hvd.rsl868	1585	11	boiler	boiler	NN
hvd.rsl868	1585	12	,	,	,
hvd.rsl868	1585	13	and	and	CC
hvd.rsl868	1585	14	fit	fit	VB
hvd.rsl868	1585	15	on	on	IN
hvd.rsl868	1585	16	the	the	DT
hvd.rsl868	1585	17	cover	cover	NN
hvd.rsl868	1585	18	.	.	.
hvd.rsl868	1586	1	Fill	fill	VB
hvd.rsl868	1586	2	the	the	DT
hvd.rsl868	1586	3	outer	outer	JJ
hvd.rsl868	1586	4	kettle	kettle	NN
hvd.rsl868	1586	5	with	with	IN
hvd.rsl868	1586	6	warm	warm	JJ
hvd.rsl868	1586	7	water	water	NN
hvd.rsl868	1586	8	and	and	CC
hvd.rsl868	1586	9	bring	bring	VB
hvd.rsl868	1586	10	to	to	IN
hvd.rsl868	1586	11	a	a	DT
hvd.rsl868	1586	12	steady	steady	JJ
hvd.rsl868	1586	13	boil	boil	NN
hvd.rsl868	1586	14	.	.	.
hvd.rsl868	1587	1	Keep	keep	VB
hvd.rsl868	1587	2	this	this	DT
hvd.rsl868	1587	3	up	up	RP
hvd.rsl868	1587	4	for	for	IN
hvd.rsl868	1587	5	half	half	PDT
hvd.rsl868	1587	6	an	an	DT
hvd.rsl868	1587	7	hour	hour	NN
hvd.rsl868	1587	8	after	after	IN
hvd.rsl868	1587	9	the	the	DT
hvd.rsl868	1587	10	boil	boil	NN
hvd.rsl868	1587	11	begins	begin	VBZ
hvd.rsl868	1587	12	,	,	,
hvd.rsl868	1587	13	then	then	RB
hvd.rsl868	1587	14	lift	lift	VB
hvd.rsl868	1587	15	the	the	DT
hvd.rsl868	1587	16	lid	lid	NN
hvd.rsl868	1587	17	and	and	CC
hvd.rsl868	1587	18	beat	beat	VBD
hvd.rsl868	1587	19	the	the	DT
hvd.rsl868	1587	20	soft	soft	JJ
hvd.rsl868	1587	21	apple	apple	NN
hvd.rsl868	1587	22	to	to	IN
hvd.rsl868	1587	23	a	a	DT
hvd.rsl868	1587	24	mush	mush	NN
hvd.rsl868	1587	25	with	with	IN
hvd.rsl868	1587	26	a	a	DT
hvd.rsl868	1587	27	spoon	spoon	NN
hvd.rsl868	1587	28	.	.	.
hvd.rsl868	1588	1	Close	close	VB
hvd.rsl868	1588	2	and	and	CC
hvd.rsl868	1588	3	cook	cook	VB
hvd.rsl868	1588	4	15	15	CD
hvd.rsl868	1588	5	minutes	minute	NNS
hvd.rsl868	1588	6	longer	long	RBR
hvd.rsl868	1588	7	.	.	.
hvd.rsl868	1589	1	Run	run	VB
hvd.rsl868	1589	2	through	through	IN
hvd.rsl868	1589	3	a	a	DT
hvd.rsl868	1589	4	colander	colander	NN
hvd.rsl868	1589	5	or	or	CC
hvd.rsl868	1589	6	a	a	DT
hvd.rsl868	1589	7	vegetable	vegetable	NN
hvd.rsl868	1589	8	press	press	NN
hvd.rsl868	1589	9	,	,	,
hvd.rsl868	1589	10	sweeten	sweeten	VB
hvd.rsl868	1589	11	to	to	TO
hvd.rsl868	1589	12	taste	taste	VB
hvd.rsl868	1589	13	while	while	IN
hvd.rsl868	1589	14	hot	hot	JJ
hvd.rsl868	1589	15	,	,	,
hvd.rsl868	1589	16	and	and	CC
hvd.rsl868	1589	17	set	set	VB
hvd.rsl868	1589	18	away	away	RB
hvd.rsl868	1589	19	to	to	TO
hvd.rsl868	1589	20	cool	cool	VB
hvd.rsl868	1589	21	.	.	.
hvd.rsl868	1590	1	Apple	Apple	NNP
hvd.rsl868	1590	2	Slump.—Make	Slump.—Make	NNP
hvd.rsl868	1590	3	a	a	DT
hvd.rsl868	1590	4	thin	thin	JJ
hvd.rsl868	1590	5	apple	apple	NN
hvd.rsl868	1590	6	sauce	sauce	NN
hvd.rsl868	1590	7	,	,	,
hvd.rsl868	1590	8	sweeten	sweeten	NN
hvd.rsl868	1590	9	and	and	CC
hvd.rsl868	1590	10	flavor	flavor	NN
hvd.rsl868	1590	11	with	with	IN
hvd.rsl868	1590	12	nut-	nut-	XX
hvd.rsl868	1590	13	meg	meg	NNP
hvd.rsl868	1590	14	;	;	:
hvd.rsl868	1590	15	have	have	VBP
hvd.rsl868	1590	16	about	about	RB
hvd.rsl868	1590	17	two	two	CD
hvd.rsl868	1590	18	quarts	quart	NNS
hvd.rsl868	1590	19	when	when	WRB
hvd.rsl868	1590	20	done	do	VBN
hvd.rsl868	1590	21	.	.	.
hvd.rsl868	1591	1	Take	take	VB
hvd.rsl868	1591	2	pint	pint	NN
hvd.rsl868	1591	3	flour	flour	NN
hvd.rsl868	1591	4	,	,	,
hvd.rsl868	1591	5	mix	mix	VB
hvd.rsl868	1591	6	as	as	IN
hvd.rsl868	1591	7	for	for	IN
hvd.rsl868	1591	8	biscuit	biscuit	NN
hvd.rsl868	1591	9	dough	dough	NN
hvd.rsl868	1591	10	,	,	,
hvd.rsl868	1591	11	drop	drop	VB
hvd.rsl868	1591	12	the	the	DT
hvd.rsl868	1591	13	dough	dough	NN
hvd.rsl868	1591	14	by	by	IN
hvd.rsl868	1591	15	small	small	JJ
hvd.rsl868	1591	16	spoonfuls	spoonful	NNS
hvd.rsl868	1591	17	into	into	IN
hvd.rsl868	1591	18	the	the	DT
hvd.rsl868	1591	19	boiling	boiling	NN
hvd.rsl868	1591	20	sauce	sauce	NN
hvd.rsl868	1591	21	,	,	,
hvd.rsl868	1591	22	after	after	IN
hvd.rsl868	1591	23	they	-PRON-	PRP
hvd.rsl868	1591	24	have	have	VBP
hvd.rsl868	1591	25	risen	rise	VBN
hvd.rsl868	1591	26	and	and	CC
hvd.rsl868	1591	27	got	get	VBD
hvd.rsl868	1591	28	set	set	VBN
hvd.rsl868	1591	29	turn	turn	NN
hvd.rsl868	1591	30	over	over	RP
hvd.rsl868	1591	31	.	.	.
hvd.rsl868	1592	1	When	when	WRB
hvd.rsl868	1592	2	done	do	VBN
hvd.rsl868	1592	3	take	take	VBP
hvd.rsl868	1592	4	dumplings	dumpling	NNS
hvd.rsl868	1592	5	out	out	RP
hvd.rsl868	1592	6	in	in	IN
hvd.rsl868	1592	7	a	a	DT
hvd.rsl868	1592	8	deep	deep	JJ
hvd.rsl868	1592	9	dish	dish	NN
hvd.rsl868	1592	10	and	and	CC
hvd.rsl868	1592	11	pour	pour	VB
hvd.rsl868	1592	12	sauce	sauce	NN
hvd.rsl868	1592	13	over	over	IN
hvd.rsl868	1592	14	them	-PRON-	PRP
hvd.rsl868	1592	15	;	;	:
hvd.rsl868	1592	16	serve	serve	VB
hvd.rsl868	1592	17	hot	hot	JJ
hvd.rsl868	1592	18	.	.	.
hvd.rsl868	1593	1	Apple	Apple	NNP
hvd.rsl868	1593	2	Butter	Butter	NNP
hvd.rsl868	1593	3	Without	without	IN
hvd.rsl868	1593	4	Cider.—Procure	cider.—procure	NN
hvd.rsl868	1593	5	a	a	DT
hvd.rsl868	1593	6	new	new	JJ
hvd.rsl868	1593	7	50-pound	50-pound	JJ
hvd.rsl868	1593	8	lard	lard	NN
hvd.rsl868	1593	9	can	can	MD
hvd.rsl868	1593	10	,	,	,
hvd.rsl868	1593	11	eight	eight	CD
hvd.rsl868	1593	12	pounds	pound	NNS
hvd.rsl868	1593	13	light	light	JJ
hvd.rsl868	1593	14	brown	brown	JJ
hvd.rsl868	1593	15	sugar	sugar	NN
hvd.rsl868	1593	16	.	.	.
hvd.rsl868	1594	1	Peel	peel	VB
hvd.rsl868	1594	2	and	and	CC
hvd.rsl868	1594	3	slice	slice	VB
hvd.rsl868	1594	4	the	the	DT
hvd.rsl868	1594	5	apples	apple	NNS
hvd.rsl868	1594	6	.	.	.
hvd.rsl868	1595	1	Then	then	RB
hvd.rsl868	1595	2	commence	commence	VB
hvd.rsl868	1595	3	to	to	TO
hvd.rsl868	1595	4	fill	fill	VB
hvd.rsl868	1595	5	the	the	DT
hvd.rsl868	1595	6	can	can	MD
hvd.rsl868	1595	7	,	,	,
hvd.rsl868	1595	8	first	first	RB
hvd.rsl868	1595	9	a	a	DT
hvd.rsl868	1595	10	layer	layer	NN
hvd.rsl868	1595	11	of	of	IN
hvd.rsl868	1595	12	apples	apple	NNS
hvd.rsl868	1595	13	,	,	,
hvd.rsl868	1595	14	then	then	RB
hvd.rsl868	1595	15	a	a	DT
hvd.rsl868	1595	16	layer	layer	NN
hvd.rsl868	1595	17	of	of	IN
hvd.rsl868	1595	18	sugar	sugar	NN
hvd.rsl868	1595	19	,	,	,
hvd.rsl868	1595	20	and	and	CC
hvd.rsl868	1595	21	so	so	RB
hvd.rsl868	1595	22	on	on	RB
hvd.rsl868	1595	23	until	until	IN
hvd.rsl868	1595	24	the	the	DT
hvd.rsl868	1595	25	can	can	NN
hvd.rsl868	1595	26	is	be	VBZ
hvd.rsl868	1595	27	full	full	JJ
hvd.rsl868	1595	28	.	.	.
hvd.rsl868	1596	1	Cover	cover	VB
hvd.rsl868	1596	2	tightly	tightly	RB
hvd.rsl868	1596	3	and	and	CC
hvd.rsl868	1596	4	let	let	VB
hvd.rsl868	1596	5	it	-PRON-	PRP
hvd.rsl868	1596	6	stand	stand	VB
hvd.rsl868	1596	7	12	12	CD
hvd.rsl868	1596	8	hours	hour	NNS
hvd.rsl868	1596	9	.	.	.
hvd.rsl868	1597	1	Place	place	NN
hvd.rsl868	1597	2	on	on	IN
hvd.rsl868	1597	3	ftove	ftove	NN
hvd.rsl868	1597	4	and	and	CC
hvd.rsl868	1597	5	when	when	WRB
hvd.rsl868	1597	6	it	-PRON-	PRP
hvd.rsl868	1597	7	begins	begin	VBZ
hvd.rsl868	1597	8	to	to	TO
hvd.rsl868	1597	9	boil	boil	VB
hvd.rsl868	1597	10	set	set	VBN
hvd.rsl868	1597	11	it	-PRON-	PRP
hvd.rsl868	1597	12	back	back	RB
hvd.rsl868	1597	13	on	on	IN
hvd.rsl868	1597	14	the	the	DT
hvd.rsl868	1597	15	stove	stove	NN
hvd.rsl868	1597	16	until	until	IN
hvd.rsl868	1597	17	it	-PRON-	PRP
hvd.rsl868	1597	18	simmers	simmer	VBZ
hvd.rsl868	1597	19	,	,	,
hvd.rsl868	1597	20	or	or	CC
hvd.rsl868	1597	21	boils	boil	VBZ
hvd.rsl868	1597	22	gently	gently	RB
hvd.rsl868	1597	23	.	.	.
hvd.rsl868	1598	1	Do	do	VB
hvd.rsl868	1598	2	not	not	RB
hvd.rsl868	1598	3	take	take	VB
hvd.rsl868	1598	4	off	off	RP
hvd.rsl868	1598	5	lid	lid	NN
hvd.rsl868	1598	6	for	for	IN
hvd.rsl868	1598	7	five	five	CD
hvd.rsl868	1598	8	hours	hour	NNS
hvd.rsl868	1598	9	.	.	.
hvd.rsl868	1599	1	Then	then	RB
hvd.rsl868	1599	2	remove	remove	VB
hvd.rsl868	1599	3	and	and	CC
hvd.rsl868	1599	4	put	put	VBN
hvd.rsl868	1599	5	in	in	IN
hvd.rsl868	1599	6	ground	ground	NN
hvd.rsl868	1599	7	cloves	clove	NNS
hvd.rsl868	1599	8	and	and	CC
hvd.rsl868	1599	9	cinnamon	cinnamon	NN
hvd.rsl868	1599	10	to	to	TO
hvd.rsl868	1599	11	suit	suit	VB
hvd.rsl868	1599	12	your	-PRON-	PRP$
hvd.rsl868	1599	13	taste	taste	NN
hvd.rsl868	1599	14	.	.	.
hvd.rsl868	1600	1	Suet	Suet	NNP
hvd.rsl868	1600	2	Apple	Apple	NNP
hvd.rsl868	1600	3	Dumplings.—One	Dumplings.—One	NNP
hvd.rsl868	1600	4	cup	cup	NN
hvd.rsl868	1600	5	of	of	IN
hvd.rsl868	1600	6	chopped	chop	VBN
hvd.rsl868	1600	7	suet	suet	NN
hvd.rsl868	1600	8	,	,	,
hvd.rsl868	1600	9	two	two	CD
hvd.rsl868	1600	10	cups	cup	NNS
hvd.rsl868	1600	11	of	of	IN
hvd.rsl868	1600	12	flour	flour	NN
hvd.rsl868	1600	13	,	,	,
hvd.rsl868	1600	14	one	one	CD
hvd.rsl868	1600	15	teaspoonful	teaspoonful	NN
hvd.rsl868	1600	16	"	"	''
hvd.rsl868	1600	17	of	of	IN
hvd.rsl868	1600	18	salt	salt	NN
hvd.rsl868	1600	19	,	,	,
hvd.rsl868	1600	20	mix	mix	VBP
hvd.rsl868	1600	21	with	with	IN
hvd.rsl868	1600	22	cold	cold	JJ
hvd.rsl868	1600	23	water	water	NN
hvd.rsl868	1600	24	into	into	IN
hvd.rsl868	1600	25	a	a	DT
hvd.rsl868	1600	26	dough	dough	NN
hvd.rsl868	1600	27	;	;	:
hvd.rsl868	1600	28	put	put	VB
hvd.rsl868	1600	29	the	the	DT
hvd.rsl868	1600	30	apples	apple	NNS
hvd.rsl868	1600	31	in	in	IN
hvd.rsl868	1600	32	as	as	IN
hvd.rsl868	1600	33	for	for	IN
hvd.rsl868	1600	34	pudding	pudding	NN
hvd.rsl868	1600	35	;	;	:
hvd.rsl868	1600	36	tie	tie	VB
hvd.rsl868	1600	37	in	in	IN
hvd.rsl868	1600	38	little	little	JJ
hvd.rsl868	1600	39	cloths	cloth	NNS
hvd.rsl868	1600	40	;	;	:
hvd.rsl868	1600	41	drop	drop	VB
hvd.rsl868	1600	42	into	into	IN
hvd.rsl868	1600	43	boiling	boiling	NN
hvd.rsl868	1600	44	water	water	NN
hvd.rsl868	1600	45	;	;	:
hvd.rsl868	1600	46	boil	boil	VB
hvd.rsl868	1600	47	one	one	CD
hvd.rsl868	1600	48	hour	hour	NN
hvd.rsl868	1600	49	.	.	.
hvd.rsl868	1601	1	Use	use	VB
hvd.rsl868	1601	2	any	any	DT
hvd.rsl868	1601	3	sauce	sauce	NN
hvd.rsl868	1601	4	,	,	,
hvd.rsl868	1601	5	or	or	CC
hvd.rsl868	1601	6	sugar	sugar	NN
hvd.rsl868	1601	7	only	only	RB
hvd.rsl868	1601	8	.	.	.
hvd.rsl868	1602	1	CHAPTER	chapter	NN
hvd.rsl868	1602	2	VII	VII	NNP
hvd.rsl868	1602	3	.	.	.
hvd.rsl868	1603	1	BREAD	BREAD	NNP
hvd.rsl868	1603	2	AND	and	CC
hvd.rsl868	1603	3	MUFFINS	MUFFINS	NNP
hvd.rsl868	1603	4	.	.	.
hvd.rsl868	1604	1	Here	here	RB
hvd.rsl868	1604	2	is	be	VBZ
hvd.rsl868	1604	3	the	the	DT
hvd.rsl868	1604	4	recipe	recipe	NN
hvd.rsl868	1604	5	for	for	IN
hvd.rsl868	1604	6	making	make	VBG
hvd.rsl868	1604	7	good	good	JJ
hvd.rsl868	1604	8	bread	bread	NN
hvd.rsl868	1604	9	,	,	,
hvd.rsl868	1604	10	given	give	VBN
hvd.rsl868	1604	11	by	by	IN
hvd.rsl868	1604	12	the	the	DT
hvd.rsl868	1604	13	great	great	JJ
hvd.rsl868	1604	14	milling	milling	NN
hvd.rsl868	1604	15	companies	company	NNS
hvd.rsl868	1604	16	and	and	CC
hvd.rsl868	1604	17	used	use	VBN
hvd.rsl868	1604	18	by	by	IN
hvd.rsl868	1604	19	food	food	NN
hvd.rsl868	1604	20	demonstrators	demonstrator	NNS
hvd.rsl868	1604	21	:	:	:
hvd.rsl868	1604	22	To	to	IN
hvd.rsl868	1604	23	one	one	CD
hvd.rsl868	1604	24	quart	quart	NN
hvd.rsl868	1604	25	of	of	IN
hvd.rsl868	1604	26	lukewarm	lukewarm	JJ
hvd.rsl868	1604	27	liquid	liquid	NN
hvd.rsl868	1604	28	—	—	:
hvd.rsl868	1604	29	half	half	NN
hvd.rsl868	1604	30	water	water	NN
hvd.rsl868	1604	31	and	and	CC
hvd.rsl868	1604	32	half	half	NN
hvd.rsl868	1604	33	milk	milk	NN
hvd.rsl868	1604	34	,	,	,
hvd.rsl868	1604	35	or	or	CC
hvd.rsl868	1604	36	water	water	NN
hvd.rsl868	1604	37	alone	alone	RB
hvd.rsl868	1604	38	—	—	:
hvd.rsl868	1604	39	add	add	VB
hvd.rsl868	1604	40	two	two	CD
hvd.rsl868	1604	41	half	half	JJ
hvd.rsl868	1604	42	-	-	HYPH
hvd.rsl868	1604	43	ounce	ounce	NN
hvd.rsl868	1604	44	compressed	compress	VBN
hvd.rsl868	1604	45	yeast	yeast	NN
hvd.rsl868	1604	46	cakes	cake	NNS
hvd.rsl868	1604	47	,	,	,
hvd.rsl868	1604	48	or	or	CC
hvd.rsl868	1604	49	the	the	DT
hvd.rsl868	1604	50	usual	usual	JJ
hvd.rsl868	1604	51	quantity	quantity	NN
hvd.rsl868	1604	52	of	of	IN
hvd.rsl868	1604	53	liquid	liquid	JJ
hvd.rsl868	1604	54	yeast	yeast	NN
hvd.rsl868	1604	55	,	,	,
hvd.rsl868	1604	56	and	and	CC
hvd.rsl868	1604	57	stir	stir	VB
hvd.rsl868	1604	58	until	until	IN
hvd.rsl868	1604	59	dissolved	dissolve	VBN
hvd.rsl868	1604	60	.	.	.
hvd.rsl868	1605	1	Add	add	VB
hvd.rsl868	1605	2	one	one	CD
hvd.rsl868	1605	3	teaspoonful	teaspoonful	NN
hvd.rsl868	1605	4	of	of	IN
hvd.rsl868	1605	5	salt	salt	NN
hvd.rsl868	1605	6	and	and	CC
hvd.rsl868	1605	7	three	three	CD
hvd.rsl868	1605	8	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1605	9	of	of	IN
hvd.rsl868	1605	10	sugar	sugar	NN
hvd.rsl868	1605	11	,	,	,
hvd.rsl868	1605	12	and	and	CC
hvd.rsl868	1605	13	when	when	WRB
hvd.rsl868	1605	14	well	well	RB
hvd.rsl868	1605	15	dissolved	dissolve	VBN
hvd.rsl868	1605	16	stir	stir	VBP
hvd.rsl868	1605	17	in	in	RP
hvd.rsl868	1605	18	with	with	IN
hvd.rsl868	1605	19	wooden	wooden	JJ
hvd.rsl868	1605	20	spoon	spoon	NN
hvd.rsl868	1605	21	three	three	CD
hvd.rsl868	1605	22	quarts	quart	NNS
hvd.rsl868	1605	23	of	of	IN
hvd.rsl868	1605	24	well	well	RB
hvd.rsl868	1605	25	-	-	HYPH
hvd.rsl868	1605	26	sifted	sift	VBN
hvd.rsl868	1605	27	flour	flour	NN
hvd.rsl868	1605	28	,	,	,
hvd.rsl868	1605	29	or	or	CC
hvd.rsl868	1605	30	until	until	IN
hvd.rsl868	1605	31	dough	dough	NN
hvd.rsl868	1605	32	is	be	VBZ
hvd.rsl868	1605	33	sufficiently	sufficiently	RB
hvd.rsl868	1605	34	stiff	stiff	JJ
hvd.rsl868	1605	35	to	to	TO
hvd.rsl868	1605	36	be	be	VB
hvd.rsl868	1605	37	turned	turn	VBN
hvd.rsl868	1605	38	from	from	IN
hvd.rsl868	1605	39	the	the	DT
hvd.rsl868	1605	40	mixing	mix	VBG
hvd.rsl868	1605	41	bowl	bowl	NN
hvd.rsl868	1605	42	to	to	IN
hvd.rsl868	1605	43	the	the	DT
hvd.rsl868	1605	44	molding	molding	NNP
hvd.rsl868	1605	45	board	board	NN
hvd.rsl868	1605	46	in	in	IN
hvd.rsl868	1605	47	a	a	DT
hvd.rsl868	1605	48	mass	mass	NN
hvd.rsl868	1605	49	.	.	.
hvd.rsl868	1606	1	If	if	IN
hvd.rsl868	1606	2	shortening	shortening	NN
hvd.rsl868	1606	3	is	be	VBZ
hvd.rsl868	1606	4	desired	desire	VBN
hvd.rsl868	1606	5	add	add	NN
hvd.rsl868	1606	6	two	two	CD
hvd.rsl868	1606	7	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	1606	8	lard	lard	NN
hvd.rsl868	1606	9	.	.	.
hvd.rsl868	1607	1	Knead	knead	VB
hvd.rsl868	1607	2	this	this	DT
hvd.rsl868	1607	3	dough	dough	NN
hvd.rsl868	1607	4	,	,	,
hvd.rsl868	1607	5	adding	add	VBG
hvd.rsl868	1607	6	if	if	IN
hvd.rsl868	1607	7	necessary	necessary	JJ
hvd.rsl868	1607	8	from	from	IN
hvd.rsl868	1607	9	time	time	NN
hvd.rsl868	1607	10	to	to	IN
hvd.rsl868	1607	11	time	time	NN
hvd.rsl868	1607	12	,	,	,
hvd.rsl868	1607	13	flour	flour	NN
hvd.rsl868	1607	14	until	until	IN
hvd.rsl868	1607	15	it	-PRON-	PRP
hvd.rsl868	1607	16	becomes	become	VBZ
hvd.rsl868	1607	17	smooth	smooth	JJ
hvd.rsl868	1607	18	and	and	CC
hvd.rsl868	1607	19	elastic	elastic	JJ
hvd.rsl868	1607	20	and	and	CC
hvd.rsl868	1607	21	ceases	cease	VBZ
hvd.rsl868	1607	22	to	to	TO
hvd.rsl868	1607	23	stick	stick	VB
hvd.rsl868	1607	24	to	to	IN
hvd.rsl868	1607	25	fingers	finger	NNS
hvd.rsl868	1607	26	or	or	CC
hvd.rsl868	1607	27	board	board	NN
hvd.rsl868	1607	28	.	.	.
hvd.rsl868	1608	1	Do	do	VB
hvd.rsl868	1608	2	not	not	RB
hvd.rsl868	1608	3	make	make	VB
hvd.rsl868	1608	4	dough	dough	NN
hvd.rsl868	1608	5	too	too	RB
hvd.rsl868	1608	6	stiff	stiff	JJ
hvd.rsl868	1608	7	.	.	.
hvd.rsl868	1609	1	Spring	spring	NN
hvd.rsl868	1609	2	wheat	wheat	NN
hvd.rsl868	1609	3	flour	flour	NN
hvd.rsl868	1609	4	needs	need	VBZ
hvd.rsl868	1609	5	a	a	DT
hvd.rsl868	1609	6	little	little	JJ
hvd.rsl868	1609	7	more	more	RBR
hvd.rsl868	1609	8	working	working	NN
hvd.rsl868	1609	9	than	than	IN
hvd.rsl868	1609	10	Winter	Winter	NNP
hvd.rsl868	1609	11	wheat	wheat	NN
hvd.rsl868	1609	12	,	,	,
hvd.rsl868	1609	13	and	and	CC
hvd.rsl868	1609	14	should	should	MD
hvd.rsl868	1609	15	be	be	VB
hvd.rsl868	1609	16	a	a	DT
hvd.rsl868	1609	17	little	little	JJ
hvd.rsl868	1609	18	softer	soft	JJR
hvd.rsl868	1609	19	to	to	TO
hvd.rsl868	1609	20	make	make	VB
hvd.rsl868	1609	21	it	-PRON-	PRP
hvd.rsl868	1609	22	rise	rise	VB
hvd.rsl868	1609	23	properly	properly	RB
hvd.rsl868	1609	24	.	.	.
hvd.rsl868	1610	1	Put	put	VB
hvd.rsl868	1610	2	dough	dough	NN
hvd.rsl868	1610	3	into	into	IN
hvd.rsl868	1610	4	well	well	RB
hvd.rsl868	1610	5	-	-	HYPH
hvd.rsl868	1610	6	greased	grease	VBN
hvd.rsl868	1610	7	earthen	earthen	JJ
hvd.rsl868	1610	8	bowl	bowl	NN
hvd.rsl868	1610	9	,	,	,
hvd.rsl868	1610	10	brush	brush	VB
hvd.rsl868	1610	11	lightly	lightly	RB
hvd.rsl868	1610	12	with	with	IN
hvd.rsl868	1610	13	melted	melt	VBN
hvd.rsl868	1610	14	butter	butter	NN
hvd.rsl868	1610	15	or	or	CC
hvd.rsl868	1610	16	drippings	dripping	NNS
hvd.rsl868	1610	17	,	,	,
hvd.rsl868	1610	18	cover	cover	VBP
hvd.rsl868	1610	19	with	with	IN
hvd.rsl868	1610	20	towel	towel	NN
hvd.rsl868	1610	21	and	and	CC
hvd.rsl868	1610	22	set	set	VBD
hvd.rsl868	1610	23	in	in	IN
hvd.rsl868	1610	24	warm	warm	JJ
hvd.rsl868	1610	25	place	place	NN
hvd.rsl868	1610	26	,	,	,
hvd.rsl868	1610	27	about	about	RB
hvd.rsl868	1610	28	75	75	CD
hvd.rsl868	1610	29	degrees	degree	NNS
hvd.rsl868	1610	30	,	,	,
hvd.rsl868	1610	31	for	for	IN
hvd.rsl868	1610	32	two	two	CD
hvd.rsl868	1610	33	hours	hour	NNS
hvd.rsl868	1610	34	,	,	,
hvd.rsl868	1610	35	or	or	CC
hvd.rsl868	1610	36	until	until	IN
hvd.rsl868	1610	37	light	light	NN
hvd.rsl868	1610	38	,	,	,
hvd.rsl868	1610	39	then	then	RB
hvd.rsl868	1610	40	knead	knead	VB
hvd.rsl868	1610	41	well	well	RB
hvd.rsl868	1610	42	and	and	CC
hvd.rsl868	1610	43	return	return	VB
hvd.rsl868	1610	44	to	to	IN
hvd.rsl868	1610	45	bowl	bowl	NN
hvd.rsl868	1610	46	,	,	,
hvd.rsl868	1610	47	cover	cover	VB
hvd.rsl868	1610	48	as	as	IN
hvd.rsl868	1610	49	before	before	RB
hvd.rsl868	1610	50	and	and	CC
hvd.rsl868	1610	51	set	set	VBD
hvd.rsl868	1610	52	for	for	IN
hvd.rsl868	1610	53	another	another	DT
hvd.rsl868	1610	54	hour	hour	NN
hvd.rsl868	1610	55	's	's	POS
hvd.rsl868	1610	56	rising	rise	VBG
hvd.rsl868	1610	57	,	,	,
hvd.rsl868	1610	58	or	or	CC
hvd.rsl868	1610	59	until	until	IN
hvd.rsl868	1610	60	light	light	NN
hvd.rsl868	1610	61	.	.	.
hvd.rsl868	1611	1	When	when	WRB
hvd.rsl868	1611	2	light	light	NN
hvd.rsl868	1611	3	,	,	,
hvd.rsl868	1611	4	form	form	VB
hvd.rsl868	1611	5	gently	gently	RB
hvd.rsl868	1611	6	into	into	IN
hvd.rsl868	1611	7	loaves	loaf	NNS
hvd.rsl868	1611	8	or	or	CC
hvd.rsl868	1611	9	rolls	roll	NNS
hvd.rsl868	1611	10	,	,	,
hvd.rsl868	1611	11	place	place	VBP
hvd.rsl868	1611	12	in	in	IN
hvd.rsl868	1611	13	greased	grease	VBN
hvd.rsl868	1611	14	bread	bread	NN
hvd.rsl868	1611	15	pans	pan	NNS
hvd.rsl868	1611	16	,	,	,
hvd.rsl868	1611	17	brush	brush	VB
hvd.rsl868	1611	18	with	with	IN
hvd.rsl868	1611	19	butter	butter	NN
hvd.rsl868	1611	20	or	or	CC
hvd.rsl868	1611	21	drippings	dripping	NNS
hvd.rsl868	1611	22	,	,	,
hvd.rsl868	1611	23	cover	cover	VBP
hvd.rsl868	1611	24	again	again	RB
hvd.rsl868	1611	25	and	and	CC
hvd.rsl868	1611	26	let	let	VB
hvd.rsl868	1611	27	stand	stand	VB
hvd.rsl868	1611	28	for	for	IN
hvd.rsl868	1611	29	one	one	CD
hvd.rsl868	1611	30	and	and	CC
hvd.rsl868	1611	31	one	one	CD
hvd.rsl868	1611	32	-	-	HYPH
hvd.rsl868	1611	33	half	half	NN
hvd.rsl868	1611	34	hour	hour	NN
hvd.rsl868	1611	35	,	,	,
hvd.rsl868	1611	36	then	then	RB
hvd.rsl868	1611	37	bake	bake	VB
hvd.rsl868	1611	38	.	.	.
hvd.rsl868	1612	1	When	when	WRB
hvd.rsl868	1612	2	bread	bread	NN
hvd.rsl868	1612	3	becomes	become	VBZ
hvd.rsl868	1612	4	stale	stale	JJ
hvd.rsl868	1612	5	it	-PRON-	PRP
hvd.rsl868	1612	6	may	may	MD
hvd.rsl868	1612	7	be	be	VB
hvd.rsl868	1612	8	made	make	VBN
hvd.rsl868	1612	9	palatable	palatable	JJ
hvd.rsl868	1612	10	again	again	RB
hvd.rsl868	1612	11	and	and	CC
hvd.rsl868	1612	12	as	as	RB
hvd.rsl868	1612	13	good	good	JJ
hvd.rsl868	1612	14	as	as	IN
hvd.rsl868	1612	15	new	new	JJ
hvd.rsl868	1612	16	,	,	,
hvd.rsl868	1612	17	or	or	CC
hvd.rsl868	1612	18	even	even	RB
hvd.rsl868	1612	19	better	well	JJR
hvd.rsl868	1612	20	than	than	IN
hvd.rsl868	1612	21	new	new	JJ
hvd.rsl868	1612	22	,	,	,
hvd.rsl868	1612	23	by	by	IN
hvd.rsl868	1612	24	wetting	wet	VBG
hvd.rsl868	1612	25	the	the	DT
hvd.rsl868	1612	26	old	old	JJ
hvd.rsl868	1612	27	loaf	loaf	NN
hvd.rsl868	1612	28	with	with	IN
hvd.rsl868	1612	29	cold	cold	JJ
hvd.rsl868	1612	30	water	water	NN
hvd.rsl868	1612	31	,	,	,
hvd.rsl868	1612	32	putting	put	VBG
hvd.rsl868	1612	33	in	in	RP
hvd.rsl868	1612	34	the	the	DT
hvd.rsl868	1612	35	pan	pan	NN
hvd.rsl868	1612	36	and	and	CC
hvd.rsl868	1612	37	rebaking	rebake	VBG
hvd.rsl868	1612	38	it	-PRON-	PRP
hvd.rsl868	1612	39	in	in	IN
hvd.rsl868	1612	40	the	the	DT
hvd.rsl868	1612	41	oven	oven	NN
hvd.rsl868	1612	42	20	20	CD
hvd.rsl868	1612	43	to	to	TO
hvd.rsl868	1612	44	45	45	CD
hvd.rsl868	1612	45	minutes	minute	NNS
hvd.rsl868	1612	46	.	.	.
hvd.rsl868	1613	1	It	-PRON-	PRP
hvd.rsl868	1613	2	will	will	MD
hvd.rsl868	1613	3	,	,	,
hvd.rsl868	1613	4	if	if	IN
hvd.rsl868	1613	5	originally	originally	RB
hvd.rsl868	1613	6	good	good	JJ
hvd.rsl868	1613	7	,	,	,
hvd.rsl868	1613	8	come	come	VB
hvd.rsl868	1613	9	out	out	RP
hvd.rsl868	1613	10	moist	moist	JJ
hvd.rsl868	1613	11	and	and	CC
hvd.rsl868	1613	12	fresh	fresh	JJ
hvd.rsl868	1613	13	.	.	.
hvd.rsl868	1614	1	Boston	Boston	NNP
hvd.rsl868	1614	2	Brown	Brown	NNP
hvd.rsl868	1614	3	Bread.—Two	Bread.—Two	NNP
hvd.rsl868	1614	4	cupfuls	cupfuls	JJ
hvd.rsl868	1614	5	Indian	indian	JJ
hvd.rsl868	1614	6	meal	meal	NN
hvd.rsl868	1614	7	;	;	:
hvd.rsl868	1614	8	one	one	CD
hvd.rsl868	1614	9	cupful	cupful	JJ
hvd.rsl868	1614	10	whole	whole	JJ
hvd.rsl868	1614	11	wheat	wheat	NN
hvd.rsl868	1614	12	flour	flour	NN
hvd.rsl868	1614	13	;	;	:
hvd.rsl868	1614	14	one	one	CD
hvd.rsl868	1614	15	cupful	cupful	JJ
hvd.rsl868	1614	16	sour	sour	JJ
hvd.rsl868	1614	17	milk	milk	NN
hvd.rsl868	1614	18	;	;	:
hvd.rsl868	1614	19	one	one	CD
hvd.rsl868	1614	20	-	-	HYPH
hvd.rsl868	1614	21	third	third	NN
hvd.rsl868	1614	22	cupful	cupful	JJ
hvd.rsl868	1614	23	molasses	molasses	NN
hvd.rsl868	1614	24	;	;	:
hvd.rsl868	1614	25	one	one	CD
hvd.rsl868	1614	26	tea-	tea-	JJ
hvd.rsl868	1614	27	spoonful	spoonful	NN
hvd.rsl868	1614	28	soda	soda	NN
hvd.rsl868	1614	29	;	;	:
hvd.rsl868	1614	30	one	one	CD
hvd.rsl868	1614	31	-	-	HYPH
hvd.rsl868	1614	32	half	half	NN
hvd.rsl868	1614	33	teaspoonful	teaspoonful	NN
hvd.rsl868	1614	34	salt	salt	NN
hvd.rsl868	1614	35	.	.	.
hvd.rsl868	1615	1	Mix	mix	VB
hvd.rsl868	1615	2	and	and	CC
hvd.rsl868	1615	3	steam	steam	VB
hvd.rsl868	1615	4	three	three	CD
hvd.rsl868	1615	5	hours	hour	NNS
hvd.rsl868	1615	6	,	,	,
hvd.rsl868	1615	7	then	then	RB
hvd.rsl868	1615	8	brown	brown	JJ
hvd.rsl868	1615	9	in	in	IN
hvd.rsl868	1615	10	hot	hot	JJ
hvd.rsl868	1615	11	oven	oven	NN
hvd.rsl868	1615	12	with	with	IN
hvd.rsl868	1615	13	the	the	DT
hvd.rsl868	1615	14	lid	lid	NN
hvd.rsl868	1615	15	removed	remove	VBN
hvd.rsl868	1615	16	from	from	IN
hvd.rsl868	1615	17	the	the	DT
hvd.rsl868	1615	18	can	can	NN
hvd.rsl868	1615	19	.	.	.
hvd.rsl868	1616	1	There	there	EX
hvd.rsl868	1616	2	are	be	VBP
hvd.rsl868	1616	3	tin	tin	JJ
hvd.rsl868	1616	4	molds	mold	NNS
hvd.rsl868	1616	5	made	make	VBD
hvd.rsl868	1616	6	smaller	small	JJR
hvd.rsl868	1616	7	at	at	IN
hvd.rsl868	1616	8	the	the	DT
hvd.rsl868	1616	9	bottom	bottom	NN
hvd.rsl868	1616	10	than	than	IN
hvd.rsl868	1616	11	the	the	DT
hvd.rsl868	1616	12	top	top	NN
hvd.rsl868	1616	13	,	,	,
hvd.rsl868	1616	14	so	so	CC
hvd.rsl868	1616	15	the	the	DT
hvd.rsl868	1616	16	loaf	loaf	NN
hvd.rsl868	1616	17	slips	slip	VBZ
hvd.rsl868	1616	18	out	out	RP
hvd.rsl868	1616	19	nicely	nicely	RB
hvd.rsl868	1616	20	—	—	:
hvd.rsl868	1616	21	the	the	DT
hvd.rsl868	1616	22	lid	lid	NN
hvd.rsl868	1616	23	fitting	fitting	NN
hvd.rsl868	1616	24	on	on	IN
hvd.rsl868	1616	25	the	the	DT
hvd.rsl868	1616	26	outside	outside	NN
hvd.rsl868	1616	27	of	of	IN
hvd.rsl868	1616	28	the	the	DT
hvd.rsl868	1616	29	tin	tin	NN
hvd.rsl868	1616	30	to	to	TO
hvd.rsl868	1616	31	prevent	prevent	VB
hvd.rsl868	1616	32	the	the	DT
hvd.rsl868	1616	33	water	water	NN
hvd.rsl868	1616	34	getting	get	VBG
hvd.rsl868	1616	35	in	in	IN
hvd.rsl868	1616	36	the	the	DT
hvd.rsl868	1616	37	bread	bread	NN
hvd.rsl868	1616	38	,	,	,
hvd.rsl868	1616	39	but	but	CC
hvd.rsl868	1616	40	any	any	DT
hvd.rsl868	1616	41	small	small	JJ
hvd.rsl868	1616	42	tin	tin	NN
hvd.rsl868	1616	43	pail	pail	NN
hvd.rsl868	1616	44	with	with	IN
hvd.rsl868	1616	45	tight	tight	JJ
hvd.rsl868	1616	46	lid	lid	NN
hvd.rsl868	1616	47	will	will	MD
hvd.rsl868	1616	48	answer	answer	VB
hvd.rsl868	1616	49	the	the	DT
hvd.rsl868	1616	50	purpose	purpose	NN
hvd.rsl868	1616	51	.	.	.
hvd.rsl868	1617	1	It	-PRON-	PRP
hvd.rsl868	1617	2	is	be	VBZ
hvd.rsl868	1617	3	better	well	JJR
hvd.rsl868	1617	4	to	to	TO
hvd.rsl868	1617	5	place	place	VB
hvd.rsl868	1617	6	an	an	DT
hvd.rsl868	1617	7	iron	iron	NN
hvd.rsl868	1617	8	lid	lid	NN
hvd.rsl868	1617	9	or	or	CC
hvd.rsl868	1617	10	ring	ring	VB
hvd.rsl868	1617	11	in	in	IN
hvd.rsl868	1617	12	the	the	DT
hvd.rsl868	1617	13	bottom	bottom	NN
hvd.rsl868	1617	14	of	of	IN
hvd.rsl868	1617	15	the	the	DT
hvd.rsl868	1617	16	kettle	kettle	NN
hvd.rsl868	1617	17	to	to	TO
hvd.rsl868	1617	18	prevent	prevent	VB
hvd.rsl868	1617	19	the	the	DT
hvd.rsl868	1617	20	mold	mold	NN
hvd.rsl868	1617	21	from	from	IN
hvd.rsl868	1617	22	coming	come	VBG
hvd.rsl868	1617	23	too	too	RB
hvd.rsl868	1617	24	close	close	RB
hvd.rsl868	1617	25	to	to	IN
hvd.rsl868	1617	26	the	the	DT
hvd.rsl868	1617	27	fire	fire	NN
hvd.rsl868	1617	28	.	.	.
hvd.rsl868	1618	1	Slice	slice	VB
hvd.rsl868	1618	2	around	around	IN
hvd.rsl868	1618	3	the	the	DT
hvd.rsl868	1618	4	loaf	loaf	NN
hvd.rsl868	1618	5	,	,	,
hvd.rsl868	1618	6	not	not	RB
hvd.rsl868	1618	7	perpendicularly	perpendicularly	RB
hvd.rsl868	1618	8	.	.	.
hvd.rsl868	1619	1	Easy	Easy	NNP
hvd.rsl868	1619	2	Brown	Brown	NNP
hvd.rsl868	1619	3	Bread.—For	bread.—for	CC
hvd.rsl868	1619	4	one.loaf	one.loaf	NNP
hvd.rsl868	1619	5	take	take	VB
hvd.rsl868	1619	6	one	one	CD
hvd.rsl868	1619	7	cup	cup	NN
hvd.rsl868	1619	8	of	of	IN
hvd.rsl868	1619	9	sour	sour	JJ
hvd.rsl868	1619	10	milk	milk	NN
hvd.rsl868	1619	11	,	,	,
hvd.rsl868	1619	12	one	one	CD
hvd.rsl868	1619	13	cup	cup	NN
hvd.rsl868	1619	14	of	of	IN
hvd.rsl868	1619	15	sweet	sweet	JJ
hvd.rsl868	1619	16	milk	milk	NN
hvd.rsl868	1619	17	,	,	,
hvd.rsl868	1619	18	one	one	CD
hvd.rsl868	1619	19	teaspoon	teaspoon	NN
hvd.rsl868	1619	20	of	of	IN
hvd.rsl868	1619	21	salt	salt	NN
hvd.rsl868	1619	22	,	,	,
hvd.rsl868	1619	23	one	one	CD
hvd.rsl868	1619	24	-	-	HYPH
hvd.rsl868	1619	25	half	half	NN
hvd.rsl868	1619	26	cup	cup	NN
hvd.rsl868	1619	27	of	of	IN
hvd.rsl868	1619	28	molasses	molasses	NN
hvd.rsl868	1619	29	with	with	IN
hvd.rsl868	1619	30	one	one	CD
hvd.rsl868	1619	31	teaspoon	teaspoon	NN
hvd.rsl868	1619	32	of	of	IN
hvd.rsl868	1619	33	soda	soda	NN
hvd.rsl868	1619	34	thoroughly	thoroughly	RB
hvd.rsl868	1619	35	stirred	stir	VBN
hvd.rsl868	1619	36	in	in	RB
hvd.rsl868	1619	37	;	;	:
hvd.rsl868	1619	38	add	add	VB
hvd.rsl868	1619	39	one	one	CD
hvd.rsl868	1619	40	-	-	HYPH
hvd.rsl868	1619	41	half	half	NN
hvd.rsl868	1619	42	cup	cup	NN
hvd.rsl868	1619	43	of	of	IN
hvd.rsl868	1619	44	white	white	JJ
hvd.rsl868	1619	45	flour	flour	NN
hvd.rsl868	1619	46	and	and	CC
hvd.rsl868	1619	47	about	about	RB
hvd.rsl868	1619	48	three	three	CD
hvd.rsl868	1619	49	cups	cup	NNS
hvd.rsl868	1619	50	of	of	IN
hvd.rsl868	1619	51	graham	graham	NNP
hvd.rsl868	1619	52	flour	flour	NN
hvd.rsl868	1619	53	.	.	.
hvd.rsl868	1620	1	Mix	mix	VB
hvd.rsl868	1620	2	so	so	RB
hvd.rsl868	1620	3	stiff	stiff	JJ
hvd.rsl868	1620	4	that	that	IN
hvd.rsl868	1620	5	a	a	DT
hvd.rsl868	1620	6	little	little	JJ
hvd.rsl868	1620	7	dough	dough	NN
hvd.rsl868	1620	8	80	80	CD
hvd.rsl868	1620	9	THE	the	DT
hvd.rsl868	1620	10	RURAL	rural	JJ
hvd.rsl868	1620	11	COOK	COOK	NNP
hvd.rsl868	1620	12	BOOK	book	NN
hvd.rsl868	1620	13	.	.	.
hvd.rsl868	1621	1	dropped	drop	VBD
hvd.rsl868	1621	2	from	from	IN
hvd.rsl868	1621	3	the	the	DT
hvd.rsl868	1621	4	spoon	spoon	NN
hvd.rsl868	1621	5	will	will	MD
hvd.rsl868	1621	6	not	not	RB
hvd.rsl868	1621	7	quickly	quickly	RB
hvd.rsl868	1621	8	settle	settle	VB
hvd.rsl868	1621	9	.	.	.
hvd.rsl868	1622	1	Put	put	VB
hvd.rsl868	1622	2	in	in	RP
hvd.rsl868	1622	3	a	a	DT
hvd.rsl868	1622	4	deep	deep	JJ
hvd.rsl868	1622	5	bread	bread	NN
hvd.rsl868	1622	6	pan	pan	NN
hvd.rsl868	1622	7	and	and	CC
hvd.rsl868	1622	8	bake	bake	VB
hvd.rsl868	1622	9	in	in	RP
hvd.rsl868	1622	10	a	a	DT
hvd.rsl868	1622	11	moderately	moderately	RB
hvd.rsl868	1622	12	hot	hot	JJ
hvd.rsl868	1622	13	oven	oven	NN
hvd.rsl868	1622	14	for	for	IN
hvd.rsl868	1622	15	one	one	CD
hvd.rsl868	1622	16	hour	hour	NN
hvd.rsl868	1622	17	.	.	.
hvd.rsl868	1623	1	If	if	IN
hvd.rsl868	1623	2	not	not	RB
hvd.rsl868	1623	3	stiff	stiff	JJ
hvd.rsl868	1623	4	enough	enough	RB
hvd.rsl868	1623	5	,	,	,
hvd.rsl868	1623	6	the	the	DT
hvd.rsl868	1623	7	top	top	JJ
hvd.rsl868	1623	8	crust	crust	NN
hvd.rsl868	1623	9	may	may	MD
hvd.rsl868	1623	10	separate	separate	VB
hvd.rsl868	1623	11	from	from	IN
hvd.rsl868	1623	12	the	the	DT
hvd.rsl868	1623	13	rest	rest	NN
hvd.rsl868	1623	14	of	of	IN
hvd.rsl868	1623	15	the	the	DT
hvd.rsl868	1623	16	loaf	loaf	NN
hvd.rsl868	1623	17	.	.	.
hvd.rsl868	1624	1	Entire	entire	JJ
hvd.rsl868	1624	2	Wheat	Wheat	NNP
hvd.rsl868	1624	3	Bread.—One	Bread.—One	NNPS
hvd.rsl868	1624	4	pint	pint	NN
hvd.rsl868	1624	5	milk	milk	NN
hvd.rsl868	1624	6	,	,	,
hvd.rsl868	1624	7	scalded	scald	VBN
hvd.rsl868	1624	8	and	and	CC
hvd.rsl868	1624	9	cooled	cool	VBN
hvd.rsl868	1624	10	,	,	,
hvd.rsl868	1624	11	one	one	CD
hvd.rsl868	1624	12	table-	table-	NN
hvd.rsl868	1624	13	spoonful	spoonful	NN
hvd.rsl868	1624	14	sugar	sugar	NN
hvd.rsl868	1624	15	,	,	,
hvd.rsl868	1624	16	one	one	CD
hvd.rsl868	1624	17	teaspoonful	teaspoonful	NN
hvd.rsl868	1624	18	salt	salt	NN
hvd.rsl868	1624	19	,	,	,
hvd.rsl868	1624	20	one	one	CD
hvd.rsl868	1624	21	-	-	HYPH
hvd.rsl868	1624	22	half	half	NN
hvd.rsl868	1624	23	cupful	cupful	JJ
hvd.rsl868	1624	24	yeast	yeast	NN
hvd.rsl868	1624	25	,	,	,
hvd.rsl868	1624	26	about	about	RB
hvd.rsl868	1624	27	five	five	CD
hvd.rsl868	1624	28	or	or	CC
hvd.rsl868	1624	29	six	six	CD
hvd.rsl868	1624	30	cupfuls	cupful	NNS
hvd.rsl868	1624	31	whole	whole	JJ
hvd.rsl868	1624	32	wheat	wheat	NN
hvd.rsl868	1624	33	flour	flour	NN
hvd.rsl868	1624	34	.	.	.
hvd.rsl868	1625	1	In	in	IN
hvd.rsl868	1625	2	the	the	DT
hvd.rsl868	1625	3	morning	morning	NN
hvd.rsl868	1625	4	mix	mix	NN
hvd.rsl868	1625	5	in	in	IN
hvd.rsl868	1625	6	the	the	DT
hvd.rsl868	1625	7	order	order	NN
hvd.rsl868	1625	8	given	give	VBN
hvd.rsl868	1625	9	,	,	,
hvd.rsl868	1625	10	and	and	CC
hvd.rsl868	1625	11	knead	knead	VB
hvd.rsl868	1625	12	until	until	IN
hvd.rsl868	1625	13	smooth	smooth	JJ
hvd.rsl868	1625	14	and	and	CC
hvd.rsl868	1625	15	elastic	elastic	JJ
hvd.rsl868	1625	16	.	.	.
hvd.rsl868	1626	1	Let	let	VB
hvd.rsl868	1626	2	rise	rise	VB
hvd.rsl868	1626	3	till	till	IN
hvd.rsl868	1626	4	light	light	NN
hvd.rsl868	1626	5	,	,	,
hvd.rsl868	1626	6	allow	allow	VB
hvd.rsl868	1626	7	it	-PRON-	PRP
hvd.rsl868	1626	8	to	to	TO
hvd.rsl868	1626	9	rise	rise	VB
hvd.rsl868	1626	10	a	a	DT
hvd.rsl868	1626	11	little	little	JJ
hvd.rsl868	1626	12	longer	long	RBR
hvd.rsl868	1626	13	,	,	,
hvd.rsl868	1626	14	and	and	CC
hvd.rsl868	1626	15	then	then	RB
hvd.rsl868	1626	16	bake	bake	VB
hvd.rsl868	1626	17	a	a	DT
hvd.rsl868	1626	18	little	little	JJ
hvd.rsl868	1626	19	longer	long	RBR
hvd.rsl868	1626	20	,	,	,
hvd.rsl868	1626	21	and	and	CC
hvd.rsl868	1626	22	in	in	IN
hvd.rsl868	1626	23	an	an	DT
hvd.rsl868	1626	24	oven	oven	NN
hvd.rsl868	1626	25	not	not	RB
hvd.rsl868	1626	26	quite	quite	RB
hvd.rsl868	1626	27	so	so	RB
hvd.rsl868	1626	28	hot	hot	JJ
hvd.rsl868	1626	29	,	,	,
hvd.rsl868	1626	30	as	as	IN
hvd.rsl868	1626	31	for	for	IN
hvd.rsl868	1626	32	white	white	JJ
hvd.rsl868	1626	33	bread	bread	NN
hvd.rsl868	1626	34	.	.	.
hvd.rsl868	1627	1	Whole	whole	JJ
hvd.rsl868	1627	2	-	-	HYPH
hvd.rsl868	1627	3	wheat	wheat	NN
hvd.rsl868	1627	4	bread	bread	NN
hvd.rsl868	1627	5	rises	rise	VBZ
hvd.rsl868	1627	6	more	more	JJR
hvd.rsl868	1627	7	than	than	IN
hvd.rsl868	1627	8	white	white	JJ
hvd.rsl868	1627	9	bread	bread	NN
hvd.rsl868	1627	10	,	,	,
hvd.rsl868	1627	11	because	because	IN
hvd.rsl868	1627	12	the	the	DT
hvd.rsl868	1627	13	flour	flour	NN
hvd.rsl868	1627	14	contains	contain	VBZ
hvd.rsl868	1627	15	more	more	JJR
hvd.rsl868	1627	16	gluten	gluten	JJ
hvd.rsl868	1627	17	.	.	.
hvd.rsl868	1628	1	Sometimes	sometimes	RB
hvd.rsl868	1628	2	we	-PRON-	PRP
hvd.rsl868	1628	3	make	make	VBP
hvd.rsl868	1628	4	a	a	DT
hvd.rsl868	1628	5	sponge	sponge	NN
hvd.rsl868	1628	6	with	with	IN
hvd.rsl868	1628	7	white	white	JJ
hvd.rsl868	1628	8	flour	flour	NN
hvd.rsl868	1628	9	,	,	,
hvd.rsl868	1628	10	in	in	IN
hvd.rsl868	1628	11	the	the	DT
hvd.rsl868	1628	12	same	same	JJ
hvd.rsl868	1628	13	proportion	proportion	NN
hvd.rsl868	1628	14	as	as	IN
hvd.rsl868	1628	15	for	for	IN
hvd.rsl868	1628	16	ordinary	ordinary	JJ
hvd.rsl868	1628	17	tread	tread	NN
hvd.rsl868	1628	18	,	,	,
hvd.rsl868	1628	19	and	and	CC
hvd.rsl868	1628	20	then	then	RB
hvd.rsl868	1628	21	thicken	thicken	VB
hvd.rsl868	1628	22	and	and	CC
hvd.rsl868	1628	23	knead	knead	VB
hvd.rsl868	1628	24	with	with	IN
hvd.rsl868	1628	25	the	the	DT
hvd.rsl868	1628	26	entire	entire	JJ
hvd.rsl868	1628	27	wheat	wheat	NN
hvd.rsl868	1628	28	flour	flour	NN
hvd.rsl868	1628	29	.	.	.
hvd.rsl868	1629	1	Light	Light	NNP
hvd.rsl868	1629	2	Bread.—Into	Bread.—Into	NNP
hvd.rsl868	1629	3	two	two	CD
hvd.rsl868	1629	4	quarts	quart	NNS
hvd.rsl868	1629	5	of	of	IN
hvd.rsl868	1629	6	wheat	wheat	NN
hvd.rsl868	1629	7	flour	flour	NN
hvd.rsl868	1629	8	stir	stir	VBP
hvd.rsl868	1629	9	a	a	DT
hvd.rsl868	1629	10	teaspoonful	teaspoonful	NN
hvd.rsl868	1629	11	of	of	IN
hvd.rsl868	1629	12	granulated	granulated	JJ
hvd.rsl868	1629	13	sugar	sugar	NN
hvd.rsl868	1629	14	and	and	CC
hvd.rsl868	1629	15	a	a	DT
hvd.rsl868	1629	16	half	half	JJ
hvd.rsl868	1629	17	teaspoonful	teaspoonful	NN
hvd.rsl868	1629	18	of	of	IN
hvd.rsl868	1629	19	salt	salt	NN
hvd.rsl868	1629	20	,	,	,
hvd.rsl868	1629	21	and	and	CC
hvd.rsl868	1629	22	sift	sift	VB
hvd.rsl868	1629	23	into	into	IN
hvd.rsl868	1629	24	a	a	DT
hvd.rsl868	1629	25	large	large	JJ
hvd.rsl868	1629	26	bowl	bowl	NN
hvd.rsl868	1629	27	.	.	.
hvd.rsl868	1630	1	Bring	bring	VB
hvd.rsl868	1630	2	to	to	IN
hvd.rsl868	1630	3	the	the	DT
hvd.rsl868	1630	4	scalding	scald	VBG
hvd.rsl868	1630	5	-	-	HYPH
hvd.rsl868	1630	6	point	point	NN
hvd.rsl868	1630	7	two	two	CD
hvd.rsl868	1630	8	cups	cup	NNS
hvd.rsl868	1630	9	of	of	IN
hvd.rsl868	1630	10	milk	milk	NN
hvd.rsl868	1630	11	;	;	:
hvd.rsl868	1630	12	stir	stir	VB
hvd.rsl868	1630	13	into	into	IN
hvd.rsl868	1630	14	this	this	DT
hvd.rsl868	1630	15	a	a	DT
hvd.rsl868	1630	16	generous	generous	JJ
hvd.rsl868	1630	17	teaspoonful	teaspoonful	NN
hvd.rsl868	1630	18	of	of	IN
hvd.rsl868	1630	19	butter	butter	NN
hvd.rsl868	1630	20	,	,	,
hvd.rsl868	1630	21	and	and	CC
hvd.rsl868	1630	22	,	,	,
hvd.rsl868	1630	23	when	when	WRB
hvd.rsl868	1630	24	this	this	DT
hvd.rsl868	1630	25	melts	melt	VBZ
hvd.rsl868	1630	26	,	,	,
hvd.rsl868	1630	27	add	add	VB
hvd.rsl868	1630	28	two	two	CD
hvd.rsl868	1630	29	cups	cup	NNS
hvd.rsl868	1630	30	of	of	IN
hvd.rsl868	1630	31	boiling	boil	VBG
hvd.rsl868	1630	32	water	water	NN
hvd.rsl868	1630	33	.	.	.
hvd.rsl868	1631	1	Remove	remove	VB
hvd.rsl868	1631	2	from	from	IN
hvd.rsl868	1631	3	the	the	DT
hvd.rsl868	1631	4	fire	fire	NN
hvd.rsl868	1631	5	and	and	CC
hvd.rsl868	1631	6	set	set	VBD
hvd.rsl868	1631	7	aside	aside	RB
hvd.rsl868	1631	8	until	until	IN
hvd.rsl868	1631	9	blood	blood	NN
hvd.rsl868	1631	10	-	-	HYPH
hvd.rsl868	1631	11	warm	warm	JJ
hvd.rsl868	1631	12	,	,	,
hvd.rsl868	1631	13	then	then	RB
hvd.rsl868	1631	14	stir	stir	VB
hvd.rsl868	1631	15	in	in	IN
hvd.rsl868	1631	16	a	a	DT
hvd.rsl868	1631	17	gill	gill	NN
hvd.rsl868	1631	18	of	of	IN
hvd.rsl868	1631	19	water	water	NN
hvd.rsl868	1631	20	of	of	IN
hvd.rsl868	1631	21	the	the	DT
hvd.rsl868	1631	22	same	same	JJ
hvd.rsl868	1631	23	temperature	temperature	NN
hvd.rsl868	1631	24	,	,	,
hvd.rsl868	1631	25	in	in	IN
hvd.rsl868	1631	26	which	which	WDT
hvd.rsl868	1631	27	a	a	DT
hvd.rsl868	1631	28	half-	half-	NN
hvd.rsl868	1631	29	cake	cake	NN
hvd.rsl868	1631	30	of	of	IN
hvd.rsl868	1631	31	compressed	compress	VBN
hvd.rsl868	1631	32	yeast	yeast	NN
hvd.rsl868	1631	33	has	have	VBZ
hvd.rsl868	1631	34	been	be	VBN
hvd.rsl868	1631	35	thoroughly	thoroughly	RB
hvd.rsl868	1631	36	dissolved	dissolve	VBN
hvd.rsl868	1631	37	.	.	.
hvd.rsl868	1632	1	Make	make	VB
hvd.rsl868	1632	2	a	a	DT
hvd.rsl868	1632	3	hollow	hollow	NN
hvd.rsl868	1632	4	in	in	IN
hvd.rsl868	1632	5	the	the	DT
hvd.rsl868	1632	6	centre	centre	NN
hvd.rsl868	1632	7	of	of	IN
hvd.rsl868	1632	8	the	the	DT
hvd.rsl868	1632	9	sifted	sift	VBN
hvd.rsl868	1632	10	flour	flour	NN
hvd.rsl868	1632	11	and	and	CC
hvd.rsl868	1632	12	pour	pour	NN
hvd.rsl868	1632	13	in	in	IN
hvd.rsl868	1632	14	the	the	DT
hvd.rsl868	1632	15	liquid	liquid	NN
hvd.rsl868	1632	16	.	.	.
hvd.rsl868	1633	1	Stir	stir	VB
hvd.rsl868	1633	2	to	to	IN
hvd.rsl868	1633	3	a	a	DT
hvd.rsl868	1633	4	soft	soft	JJ
hvd.rsl868	1633	5	dough	dough	NN
hvd.rsl868	1633	6	,	,	,
hvd.rsl868	1633	7	then	then	RB
hvd.rsl868	1633	8	turn	turn	VB
hvd.rsl868	1633	9	upon	upon	RP
hvd.rsl868	1633	10	a	a	DT
hvd.rsl868	1633	11	floured	floured	JJ
hvd.rsl868	1633	12	board	board	NN
hvd.rsl868	1633	13	and	and	CC
hvd.rsl868	1633	14	knead	knead	VB
hvd.rsl868	1633	15	for	for	IN
hvd.rsl868	1633	16	15	15	CD
hvd.rsl868	1633	17	minutes	minute	NNS
hvd.rsl868	1633	18	;	;	:
hvd.rsl868	1633	19	set	set	VBN
hvd.rsl868	1633	20	in	in	IN
hvd.rsl868	1633	21	a	a	DT
hvd.rsl868	1633	22	bread	bread	NN
hvd.rsl868	1633	23	raiser	raiser	NN
hvd.rsl868	1633	24	in	in	IN
hvd.rsl868	1633	25	a	a	DT
hvd.rsl868	1633	26	warm	warm	JJ
hvd.rsl868	1633	27	place	place	NN
hvd.rsl868	1633	28	for	for	IN
hvd.rsl868	1633	29	six	six	CD
hvd.rsl868	1633	30	hours	hour	NNS
hvd.rsl868	1633	31	or	or	CC
hvd.rsl868	1633	32	until	until	IN
hvd.rsl868	1633	33	light	light	NN
hvd.rsl868	1633	34	.	.	.
hvd.rsl868	1634	1	Make	make	VB
hvd.rsl868	1634	2	into	into	IN
hvd.rsl868	1634	3	three	three	CD
hvd.rsl868	1634	4	loaves	loaf	NNS
hvd.rsl868	1634	5	of	of	IN
hvd.rsl868	1634	6	uniform	uniform	JJ
hvd.rsl868	1634	7	size	size	NN
hvd.rsl868	1634	8	,	,	,
hvd.rsl868	1634	9	knead	knead	VB
hvd.rsl868	1634	10	each	each	DT
hvd.rsl868	1634	11	of	of	IN
hvd.rsl868	1634	12	these	these	DT
hvd.rsl868	1634	13	for	for	IN
hvd.rsl868	1634	14	at	at	RB
hvd.rsl868	1634	15	least	least	RBS
hvd.rsl868	1634	16	five	five	CD
hvd.rsl868	1634	17	min-	min-	JJ
hvd.rsl868	1634	18	utes	ute	NNS
hvd.rsl868	1634	19	,	,	,
hvd.rsl868	1634	20	put	put	VBN
hvd.rsl868	1634	21	into	into	IN
hvd.rsl868	1634	22	a	a	DT
hvd.rsl868	1634	23	baking	baking	NN
hvd.rsl868	1634	24	-	-	HYPH
hvd.rsl868	1634	25	pan	pan	NN
hvd.rsl868	1634	26	,	,	,
hvd.rsl868	1634	27	cover	cover	VB
hvd.rsl868	1634	28	with	with	IN
hvd.rsl868	1634	29	a	a	DT
hvd.rsl868	1634	30	cloth	cloth	NN
hvd.rsl868	1634	31	,	,	,
hvd.rsl868	1634	32	and	and	CC
hvd.rsl868	1634	33	set	set	VBN
hvd.rsl868	1634	34	to	to	TO
hvd.rsl868	1634	35	rise	rise	VB
hvd.rsl868	1634	36	until	until	IN
hvd.rsl868	1634	37	very	very	RB
hvd.rsl868	1634	38	light	light	NN
hvd.rsl868	1634	39	.	.	.
hvd.rsl868	1635	1	Bake	bake	VB
hvd.rsl868	1635	2	in	in	IN
hvd.rsl868	1635	3	a	a	DT
hvd.rsl868	1635	4	steady	steady	JJ
hvd.rsl868	1635	5	oven	oven	NN
hvd.rsl868	1635	6	.	.	.
hvd.rsl868	1636	1	Oatmeal	Oatmeal	NNP
hvd.rsl868	1636	2	Brown	Brown	NNP
hvd.rsl868	1636	3	Bread.—Mix	Bread.—Mix	,
hvd.rsl868	1636	4	in	in	IN
hvd.rsl868	1636	5	a	a	DT
hvd.rsl868	1636	6	large	large	JJ
hvd.rsl868	1636	7	bowl	bowl	NN
hvd.rsl868	1636	8	one	one	CD
hvd.rsl868	1636	9	pint	pint	NN
hvd.rsl868	1636	10	of	of	IN
hvd.rsl868	1636	11	Quaker	Quaker	NNP
hvd.rsl868	1636	12	oats	oats	NN
hvd.rsl868	1636	13	,	,	,
hvd.rsl868	1636	14	a	a	DT
hvd.rsl868	1636	15	rounding	round	VBG
hvd.rsl868	1636	16	teaspoonful	teaspoonful	NN
hvd.rsl868	1636	17	of	of	IN
hvd.rsl868	1636	18	salt	salt	NN
hvd.rsl868	1636	19	,	,	,
hvd.rsl868	1636	20	a	a	DT
hvd.rsl868	1636	21	pint	pint	NN
hvd.rsl868	1636	22	of	of	IN
hvd.rsl868	1636	23	Pettijohn	Pettijohn	NNP
hvd.rsl868	1636	24	's	's	POS
hvd.rsl868	1636	25	breakfast	breakfast	NN
hvd.rsl868	1636	26	food	food	NN
hvd.rsl868	1636	27	,	,	,
hvd.rsl868	1636	28	half	half	PDT
hvd.rsl868	1636	29	a	a	DT
hvd.rsl868	1636	30	pint	pint	NN
hvd.rsl868	1636	31	of	of	IN
hvd.rsl868	1636	32	whole	whole	JJ
hvd.rsl868	1636	33	wheat	wheat	NN
hvd.rsl868	1636	34	flour	flour	NN
hvd.rsl868	1636	35	and	and	CC
hvd.rsl868	1636	36	half	half	PDT
hvd.rsl868	1636	37	a	a	DT
hvd.rsl868	1636	38	pint	pint	NN
hvd.rsl868	1636	39	of	of	IN
hvd.rsl868	1636	40	yellow	yellow	JJ
hvd.rsl868	1636	41	gran-	gran-	JJ
hvd.rsl868	1636	42	ulated	ulate	VBN
hvd.rsl868	1636	43	cornmeal	cornmeal	NN
hvd.rsl868	1636	44	.	.	.
hvd.rsl868	1637	1	Put	put	VB
hvd.rsl868	1637	2	into	into	IN
hvd.rsl868	1637	3	another	another	DT
hvd.rsl868	1637	4	bowl	bowl	NN
hvd.rsl868	1637	5	one	one	CD
hvd.rsl868	1637	6	pint	pint	NN
hvd.rsl868	1637	7	of	of	IN
hvd.rsl868	1637	8	thick	thick	JJ
hvd.rsl868	1637	9	sour	sour	JJ
hvd.rsl868	1637	10	milk	milk	NN
hvd.rsl868	1637	11	and	and	CC
hvd.rsl868	1637	12	half	half	PDT
hvd.rsl868	1637	13	a	a	DT
hvd.rsl868	1637	14	pint	pint	NN
hvd.rsl868	1637	15	of	of	IN
hvd.rsl868	1637	16	molasses	molasse	NNS
hvd.rsl868	1637	17	.	.	.
hvd.rsl868	1638	1	Dissolve	dissolve	VB
hvd.rsl868	1638	2	a	a	DT
hvd.rsl868	1638	3	level	level	NN
hvd.rsl868	1638	4	teaspoonful	teaspoonful	NN
hvd.rsl868	1638	5	of	of	IN
hvd.rsl868	1638	6	bicarbonate	bicarbonate	NN
hvd.rsl868	1638	7	of	of	IN
hvd.rsl868	1638	8	soda	soda	NN
hvd.rsl868	1638	9	in	in	IN
hvd.rsl868	1638	10	two	two	CD
hvd.rsl868	1638	11	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1638	12	of	of	IN
hvd.rsl868	1638	13	warm	warm	JJ
hvd.rsl868	1638	14	water	water	NN
hvd.rsl868	1638	15	;	;	:
hvd.rsl868	1638	16	add	add	VB
hvd.rsl868	1638	17	this	this	DT
hvd.rsl868	1638	18	to	to	IN
hvd.rsl868	1638	19	the	the	DT
hvd.rsl868	1638	20	molasses	molasses	NN
hvd.rsl868	1638	21	and	and	CC
hvd.rsl868	1638	22	sour	sour	JJ
hvd.rsl868	1638	23	milk	milk	NN
hvd.rsl868	1638	24	;	;	:
hvd.rsl868	1638	25	stir	stir	VB
hvd.rsl868	1638	26	until	until	IN
hvd.rsl868	1638	27	foaming	foaming	NN
hvd.rsl868	1638	28	;	;	:
hvd.rsl868	1638	29	then	then	RB
hvd.rsl868	1638	30	add	add	VB
hvd.rsl868	1638	31	it	-PRON-	PRP
hvd.rsl868	1638	32	to	to	IN
hvd.rsl868	1638	33	the	the	DT
hvd.rsl868	1638	34	dry	dry	JJ
hvd.rsl868	1638	35	ingredients	ingredient	NNS
hvd.rsl868	1638	36	and	and	CC
hvd.rsl868	1638	37	mix	mix	NN
hvd.rsl868	1638	38	until	until	IN
hvd.rsl868	1638	39	every	every	DT
hvd.rsl868	1638	40	grain	grain	NN
hvd.rsl868	1638	41	is	be	VBZ
hvd.rsl868	1638	42	moistened	moisten	VBN
hvd.rsl868	1638	43	.	.	.
hvd.rsl868	1639	1	Turn	turn	VB
hvd.rsl868	1639	2	into	into	IN
hvd.rsl868	1639	3	a	a	DT
hvd.rsl868	1639	4	greased	grease	VBN
hvd.rsl868	1639	5	mold	mold	NN
hvd.rsl868	1639	6	and	and	CC
hvd.rsl868	1639	7	boil	boil	NN
hvd.rsl868	1639	8	or	or	CC
hvd.rsl868	1639	9	steam	steam	VB
hvd.rsl868	1639	10	continuously	continuously	RB
hvd.rsl868	1639	11	for	for	IN
hvd.rsl868	1639	12	four	four	CD
hvd.rsl868	1639	13	hours	hour	NNS
hvd.rsl868	1639	14	.	.	.
hvd.rsl868	1640	1	Stand	stand	VB
hvd.rsl868	1640	2	in	in	IN
hvd.rsl868	1640	3	a	a	DT
hvd.rsl868	1640	4	moderate	moderate	JJ
hvd.rsl868	1640	5	oven	oven	NN
hvd.rsl868	1640	6	for	for	IN
hvd.rsl868	1640	7	30	30	CD
hvd.rsl868	1640	8	minutes	minute	NNS
hvd.rsl868	1640	9	.	.	.
hvd.rsl868	1641	1	It	-PRON-	PRP
hvd.rsl868	1641	2	will	will	MD
hvd.rsl868	1641	3	then	then	RB
hvd.rsl868	1641	4	be	be	VB
hvd.rsl868	1641	5	ready	ready	JJ
hvd.rsl868	1641	6	to	to	TO
hvd.rsl868	1641	7	use	use	VB
hvd.rsl868	1641	8	.	.	.
hvd.rsl868	1642	1	This	this	DT
hvd.rsl868	1642	2	may	may	MD
hvd.rsl868	1642	3	be	be	VB
hvd.rsl868	1642	4	toasted	toast	VBN
hvd.rsl868	1642	5	on	on	IN
hvd.rsl868	1642	6	the	the	DT
hvd.rsl868	1642	7	second	second	JJ
hvd.rsl868	1642	8	day	day	NN
hvd.rsl868	1642	9	,	,	,
hvd.rsl868	1642	10	or	or	CC
hvd.rsl868	1642	11	warmed	warm	VBN
hvd.rsl868	1642	12	over	over	RP
hvd.rsl868	1642	13	in	in	IN
hvd.rsl868	1642	14	the	the	DT
hvd.rsl868	1642	15	oven	oven	NN
hvd.rsl868	1642	16	,	,	,
hvd.rsl868	1642	17	or	or	CC
hvd.rsl868	1642	18	it	-PRON-	PRP
hvd.rsl868	1642	19	may	may	MD
hvd.rsl868	1642	20	be	be	VB
hvd.rsl868	1642	21	used	use	VBN
hvd.rsl868	1642	22	cold	cold	JJ
hvd.rsl868	1642	23	.	.	.
hvd.rsl868	1643	1	Toasted	toast	VBN
hvd.rsl868	1643	2	it	-PRON-	PRP
hvd.rsl868	1643	3	makes	make	VBZ
hvd.rsl868	1643	4	an	an	DT
hvd.rsl868	1643	5	acceptable	acceptable	JJ
hvd.rsl868	1643	6	breakfast	breakfast	NN
hvd.rsl868	1643	7	bread	bread	NN
hvd.rsl868	1643	8	.	.	.
hvd.rsl868	1644	1	Scotch	Scotch	NNP
hvd.rsl868	1644	2	Oat	Oat	NNP
hvd.rsl868	1644	3	Bread.—To	Bread.—To	VBD
hvd.rsl868	1644	4	two	two	CD
hvd.rsl868	1644	5	cups	cup	NNS
hvd.rsl868	1644	6	of	of	IN
hvd.rsl868	1644	7	steel	steel	NN
hvd.rsl868	1644	8	-	-	HYPH
hvd.rsl868	1644	9	cut	cut	VBN
hvd.rsl868	1644	10	oatmeal	oatmeal	NN
hvd.rsl868	1644	11	,	,	,
hvd.rsl868	1644	12	one	one	CD
hvd.rsl868	1644	13	teaspoon-	teaspoon-	NN
hvd.rsl868	1644	14	ful	ful	JJ
hvd.rsl868	1644	15	soda	soda	NN
hvd.rsl868	1644	16	and	and	CC
hvd.rsl868	1644	17	one	one	CD
hvd.rsl868	1644	18	teaspoonful	teaspoonful	NN
hvd.rsl868	1644	19	salt	salt	NN
hvd.rsl868	1644	20	,	,	,
hvd.rsl868	1644	21	add	add	VB
hvd.rsl868	1644	22	two	two	CD
hvd.rsl868	1644	23	cups	cup	NNS
hvd.rsl868	1644	24	of	of	IN
hvd.rsl868	1644	25	boiling	boil	VBG
hvd.rsl868	1644	26	water	water	NN
hvd.rsl868	1644	27	;	;	:
hvd.rsl868	1644	28	when	when	WRB
hvd.rsl868	1644	29	cool	cool	JJ
hvd.rsl868	1644	30	add	add	VB
hvd.rsl868	1644	31	one	one	CD
hvd.rsl868	1644	32	cup	cup	NN
hvd.rsl868	1644	33	of	of	IN
hvd.rsl868	1644	34	molasses	molasse	NNS
hvd.rsl868	1644	35	and	and	CC
hvd.rsl868	1644	36	one	one	CD
hvd.rsl868	1644	37	cake	cake	NN
hvd.rsl868	1644	38	of	of	IN
hvd.rsl868	1644	39	yeast	yeast	NN
hvd.rsl868	1644	40	.	.	.
hvd.rsl868	1645	1	Stand	stand	VB
hvd.rsl868	1645	2	over	over	IN
hvd.rsl868	1645	3	night	night	NN
hvd.rsl868	1645	4	.	.	.
hvd.rsl868	1646	1	In	in	IN
hvd.rsl868	1646	2	the	the	DT
hvd.rsl868	1646	3	morning	morning	NN
hvd.rsl868	1646	4	mix	mix	NN
hvd.rsl868	1646	5	stiff	stiff	JJ
hvd.rsl868	1646	6	with	with	IN
hvd.rsl868	1646	7	wheat	wheat	NN
hvd.rsl868	1646	8	flour	flour	NN
hvd.rsl868	1646	9	.	.	.
hvd.rsl868	1647	1	Shape	shape	VB
hvd.rsl868	1647	2	into	into	IN
hvd.rsl868	1647	3	loaves	loaf	NNS
hvd.rsl868	1647	4	,	,	,
hvd.rsl868	1647	5	let	let	VB
hvd.rsl868	1647	6	rise	rise	VB
hvd.rsl868	1647	7	and	and	CC
hvd.rsl868	1647	8	bake	bake	VB
hvd.rsl868	1647	9	.	.	.
hvd.rsl868	1648	1	82	82	CD
hvd.rsl868	1648	2	THE	the	DT
hvd.rsl868	1648	3	RURAL	rural	JJ
hvd.rsl868	1648	4	COOK	COOK	NNP
hvd.rsl868	1648	5	BOOK	book	NN
hvd.rsl868	1648	6	.	.	.
hvd.rsl868	1649	1	the	the	DT
hvd.rsl868	1649	2	flour	flour	NN
hvd.rsl868	1649	3	.	.	.
hvd.rsl868	1650	1	Bake	bake	VB
hvd.rsl868	1650	2	to	to	IN
hvd.rsl868	1650	3	a	a	DT
hvd.rsl868	1650	4	rich	rich	JJ
hvd.rsl868	1650	5	,	,	,
hvd.rsl868	1650	6	crisp	crisp	JJ
hvd.rsl868	1650	7	brown	brown	JJ
hvd.rsl868	1650	8	and	and	CC
hvd.rsl868	1650	9	serve	serve	VBP
hvd.rsl868	1650	10	hot	hot	JJ
hvd.rsl868	1650	11	.	.	.
hvd.rsl868	1651	1	Fine	fine	JJ
hvd.rsl868	1651	2	for	for	IN
hvd.rsl868	1651	3	either	either	DT
hvd.rsl868	1651	4	breakfast	breakfast	NN
hvd.rsl868	1651	5	or	or	CC
hvd.rsl868	1651	6	supper	supper	NN
hvd.rsl868	1651	7	.	.	.
hvd.rsl868	1652	1	Egg	Egg	NNP
hvd.rsl868	1652	2	Bread.—Two	bread.—two	CD
hvd.rsl868	1652	3	eggs	egg	NNS
hvd.rsl868	1652	4	,	,	,
hvd.rsl868	1652	5	one	one	CD
hvd.rsl868	1652	6	pint	pint	NN
hvd.rsl868	1652	7	of	of	IN
hvd.rsl868	1652	8	buttermilk	buttermilk	NN
hvd.rsl868	1652	9	,	,	,
hvd.rsl868	1652	10	three	three	CD
hvd.rsl868	1652	11	pints	pint	NNS
hvd.rsl868	1652	12	of	of	IN
hvd.rsl868	1652	13	corn-	corn-	JJ
hvd.rsl868	1652	14	meal	meal	NN
hvd.rsl868	1652	15	,	,	,
hvd.rsl868	1652	16	one	one	CD
hvd.rsl868	1652	17	-	-	HYPH
hvd.rsl868	1652	18	half	half	NN
hvd.rsl868	1652	19	pint	pint	NN
hvd.rsl868	1652	20	of	of	IN
hvd.rsl868	1652	21	lard	lard	NN
hvd.rsl868	1652	22	,	,	,
hvd.rsl868	1652	23	one	one	CD
hvd.rsl868	1652	24	teaspoonful	teaspoonful	NN
hvd.rsl868	1652	25	of	of	IN
hvd.rsl868	1652	26	soda	soda	NN
hvd.rsl868	1652	27	,	,	,
hvd.rsl868	1652	28	a	a	DT
hvd.rsl868	1652	29	pinch	pinch	NN
hvd.rsl868	1652	30	of	of	IN
hvd.rsl868	1652	31	salt	salt	NN
hvd.rsl868	1652	32	,	,	,
hvd.rsl868	1652	33	sweet	sweet	JJ
hvd.rsl868	1652	34	milk	milk	NN
hvd.rsl868	1652	35	or	or	CC
hvd.rsl868	1652	36	sweet	sweet	JJ
hvd.rsl868	1652	37	cream	cream	NN
hvd.rsl868	1652	38	.	.	.
hvd.rsl868	1653	1	Stir	stir	VB
hvd.rsl868	1653	2	the	the	DT
hvd.rsl868	1653	3	soda	soda	NN
hvd.rsl868	1653	4	in	in	IN
hvd.rsl868	1653	5	the	the	DT
hvd.rsl868	1653	6	buttermilk	buttermilk	NN
hvd.rsl868	1653	7	until	until	IN
hvd.rsl868	1653	8	it	-PRON-	PRP
hvd.rsl868	1653	9	boils	boil	VBZ
hvd.rsl868	1653	10	up	up	RP
hvd.rsl868	1653	11	,	,	,
hvd.rsl868	1653	12	mix	mix	VB
hvd.rsl868	1653	13	the	the	DT
hvd.rsl868	1653	14	bread	bread	NN
hvd.rsl868	1653	15	quickly	quickly	RB
hvd.rsl868	1653	16	,	,	,
hvd.rsl868	1653	17	adding	add	VBG
hvd.rsl868	1653	18	a	a	DT
hvd.rsl868	1653	19	sufficient	sufficient	JJ
hvd.rsl868	1653	20	quantity	quantity	NN
hvd.rsl868	1653	21	of	of	IN
hvd.rsl868	1653	22	sweet	sweet	JJ
hvd.rsl868	1653	23	milk	milk	NN
hvd.rsl868	1653	24	or	or	CC
hvd.rsl868	1653	25	sweet	sweet	JJ
hvd.rsl868	1653	26	cream	cream	NN
hvd.rsl868	1653	27	to	to	TO
hvd.rsl868	1653	28	make	make	VB
hvd.rsl868	1653	29	a	a	DT
hvd.rsl868	1653	30	rather	rather	RB
hvd.rsl868	1653	31	thin	thin	JJ
hvd.rsl868	1653	32	batter	batter	NN
hvd.rsl868	1653	33	;	;	:
hvd.rsl868	1653	34	beat	beat	VB
hvd.rsl868	1653	35	in	in	IN
hvd.rsl868	1653	36	the	the	DT
hvd.rsl868	1653	37	eggs	egg	NNS
hvd.rsl868	1653	38	,	,	,
hvd.rsl868	1653	39	and	and	CC
hvd.rsl868	1653	40	add	add	VB
hvd.rsl868	1653	41	the	the	DT
hvd.rsl868	1653	42	lard	lard	NN
hvd.rsl868	1653	43	,	,	,
hvd.rsl868	1653	44	melted	melted	JJ
hvd.rsl868	1653	45	and	and	CC
hvd.rsl868	1653	46	hot	hot	JJ
hvd.rsl868	1653	47	,	,	,
hvd.rsl868	1653	48	last	last	JJ
hvd.rsl868	1653	49	.	.	.
hvd.rsl868	1654	1	Pour	pour	VB
hvd.rsl868	1654	2	quickly	quickly	RB
hvd.rsl868	1654	3	into	into	IN
hvd.rsl868	1654	4	frying	fry	VBG
hvd.rsl868	1654	5	hot	hot	JJ
hvd.rsl868	1654	6	greased	grease	VBN
hvd.rsl868	1654	7	baking	baking	NN
hvd.rsl868	1654	8	pans	pan	NNS
hvd.rsl868	1654	9	and	and	CC
hvd.rsl868	1654	10	bake	bake	VB
hvd.rsl868	1654	11	quickly	quickly	RB
hvd.rsl868	1654	12	to	to	IN
hvd.rsl868	1654	13	a	a	DT
hvd.rsl868	1654	14	delicate	delicate	JJ
hvd.rsl868	1654	15	brown	brown	NN
hvd.rsl868	1654	16	.	.	.
hvd.rsl868	1655	1	This	this	DT
hvd.rsl868	1655	2	bread	bread	NN
hvd.rsl868	1655	3	will	will	MD
hvd.rsl868	1655	4	be	be	VB
hvd.rsl868	1655	5	a	a	DT
hvd.rsl868	1655	6	golden	golden	JJ
hvd.rsl868	1655	7	yellow	yellow	NN
hvd.rsl868	1655	8	and	and	CC
hvd.rsl868	1655	9	as	as	RB
hvd.rsl868	1655	10	light	light	NN
hvd.rsl868	1655	11	as	as	IN
hvd.rsl868	1655	12	cake	cake	NN
hvd.rsl868	1655	13	.	.	.
hvd.rsl868	1656	1	Swedish	Swedish	NNP
hvd.rsl868	1656	2	Breakfast	Breakfast	NNP
hvd.rsl868	1656	3	Bread.—Add	Bread.—Add	NNP
hvd.rsl868	1656	4	one	one	CD
hvd.rsl868	1656	5	-	-	HYPH
hvd.rsl868	1656	6	third	third	NN
hvd.rsl868	1656	7	cup	cup	NN
hvd.rsl868	1656	8	butter	butter	NN
hvd.rsl868	1656	9	,	,	,
hvd.rsl868	1656	10	one	one	CD
hvd.rsl868	1656	11	-	-	HYPH
hvd.rsl868	1656	12	fourth	fourth	JJ
hvd.rsl868	1656	13	cup	cup	NN
hvd.rsl868	1656	14	sugar	sugar	NN
hvd.rsl868	1656	15	,	,	,
hvd.rsl868	1656	16	and	and	CC
hvd.rsl868	1656	17	one	one	CD
hvd.rsl868	1656	18	-	-	HYPH
hvd.rsl868	1656	19	half	half	NN
hvd.rsl868	1656	20	teaspoon	teaspoon	NN
hvd.rsl868	1656	21	salt	salt	NN
hvd.rsl868	1656	22	to	to	IN
hvd.rsl868	1656	23	one	one	CD
hvd.rsl868	1656	24	cup	cup	NN
hvd.rsl868	1656	25	scalded	scald	VBN
hvd.rsl868	1656	26	milk	milk	NN
hvd.rsl868	1656	27	.	.	.
hvd.rsl868	1657	1	When	when	WRB
hvd.rsl868	1657	2	luke-	luke-	NNS
hvd.rsl868	1657	3	warm	warm	JJ
hvd.rsl868	1657	4	,	,	,
hvd.rsl868	1657	5	add	add	VB
hvd.rsl868	1657	6	one	one	CD
hvd.rsl868	1657	7	-	-	HYPH
hvd.rsl868	1657	8	third	third	NN
hvd.rsl868	1657	9	yeast	yeast	NN
hvd.rsl868	1657	10	-	-	HYPH
hvd.rsl868	1657	11	cake	cake	NN
hvd.rsl868	1657	12	dissolved	dissolve	VBN
hvd.rsl868	1657	13	in	in	IN
hvd.rsl868	1657	14	one	one	CD
hvd.rsl868	1657	15	-	-	HYPH
hvd.rsl868	1657	16	fourth	fourth	JJ
hvd.rsl868	1657	17	cup	cup	NN
hvd.rsl868	1657	18	lukewarm	lukewarm	JJ
hvd.rsl868	1657	19	milk	milk	NN
hvd.rsl868	1657	20	,	,	,
hvd.rsl868	1657	21	one	one	CD
hvd.rsl868	1657	22	egg	egg	NN
hvd.rsl868	1657	23	,	,	,
hvd.rsl868	1657	24	well	well	RB
hvd.rsl868	1657	25	beaten	beat	VBN
hvd.rsl868	1657	26	,	,	,
hvd.rsl868	1657	27	one	one	CD
hvd.rsl868	1657	28	-	-	HYPH
hvd.rsl868	1657	29	half	half	NN
hvd.rsl868	1657	30	cup	cup	NN
hvd.rsl868	1657	31	raisins	raisin	NNS
hvd.rsl868	1657	32	,	,	,
hvd.rsl868	1657	33	stoned	stone	VBN
hvd.rsl868	1657	34	and	and	CC
hvd.rsl868	1657	35	cut	cut	VBN
hvd.rsl868	1657	36	in	in	IN
hvd.rsl868	1657	37	pieces	piece	NNS
hvd.rsl868	1657	38	,	,	,
hvd.rsl868	1657	39	and	and	CC
hvd.rsl868	1657	40	flour	flour	NN
hvd.rsl868	1657	41	to	to	TO
hvd.rsl868	1657	42	make	make	VB
hvd.rsl868	1657	43	a	a	DT
hvd.rsl868	1657	44	stiff	stiff	JJ
hvd.rsl868	1657	45	batter	batter	NN
hvd.rsl868	1657	46	.	.	.
hvd.rsl868	1658	1	Cover	cover	VB
hvd.rsl868	1658	2	and	and	CC
hvd.rsl868	1658	3	let	let	VB
hvd.rsl868	1658	4	rise	rise	VB
hvd.rsl868	1658	5	over	over	IN
hvd.rsl868	1658	6	night	night	NN
hvd.rsl868	1658	7	;	;	:
hvd.rsl868	1658	8	in	in	IN
hvd.rsl868	1658	9	morn-	morn-	FW
hvd.rsl868	1658	10	ing	ing	DT
hvd.rsl868	1658	11	cut	cut	NN
hvd.rsl868	1658	12	down	down	RP
hvd.rsl868	1658	13	and	and	CC
hvd.rsl868	1658	14	spread	spread	VBD
hvd.rsl868	1658	15	in	in	IN
hvd.rsl868	1658	16	buttered	buttered	JJ
hvd.rsl868	1658	17	dripping	dripping	NN
hvd.rsl868	1658	18	-	-	HYPH
hvd.rsl868	1658	19	pan	pan	NN
hvd.rsl868	1658	20	,	,	,
hvd.rsl868	1658	21	one	one	CD
hvd.rsl868	1658	22	-	-	HYPH
hvd.rsl868	1658	23	half	half	NN
hvd.rsl868	1658	24	inch	inch	NN
hvd.rsl868	1658	25	thick	thick	JJ
hvd.rsl868	1658	26	.	.	.
hvd.rsl868	1659	1	Cover	cover	VB
hvd.rsl868	1659	2	and	and	CC
hvd.rsl868	1659	3	let	let	VB
hvd.rsl868	1659	4	rise	rise	VB
hvd.rsl868	1659	5	again	again	RB
hvd.rsl868	1659	6	.	.	.
hvd.rsl868	1660	1	Before	before	IN
hvd.rsl868	1660	2	baking	baking	NN
hvd.rsl868	1660	3	brush	brush	NN
hvd.rsl868	1660	4	over	over	RP
hvd.rsl868	1660	5	with	with	IN
hvd.rsl868	1660	6	beaten	beat	VBN
hvd.rsl868	1660	7	egg	egg	NN
hvd.rsl868	1660	8	and	and	CC
hvd.rsl868	1660	9	cover	cover	VB
hvd.rsl868	1660	10	with	with	IN
hvd.rsl868	1660	11	the	the	DT
hvd.rsl868	1660	12	following	following	JJ
hvd.rsl868	1660	13	mixture	mixture	NN
hvd.rsl868	1660	14	:	:	:
hvd.rsl868	1660	15	Melt	melt	VB
hvd.rsl868	1660	16	three	three	CD
hvd.rsl868	1660	17	tablespoons	tablespoon	NNS
hvd.rsl868	1660	18	butter	butter	NN
hvd.rsl868	1660	19	,	,	,
hvd.rsl868	1660	20	add	add	VB
hvd.rsl868	1660	21	one	one	CD
hvd.rsl868	1660	22	-	-	HYPH
hvd.rsl868	1660	23	third	third	NN
hvd.rsl868	1660	24	cup	cup	NN
hvd.rsl868	1660	25	sugar	sugar	NN
hvd.rsl868	1660	26	,	,	,
hvd.rsl868	1660	27	and	and	CC
hvd.rsl868	1660	28	one	one	CD
hvd.rsl868	1660	29	teaspoon	teaspoon	NN
hvd.rsl868	1660	30	cinnamon	cinnamon	NN
hvd.rsl868	1660	31	.	.	.
hvd.rsl868	1661	1	When	when	WRB
hvd.rsl868	1661	2	sugar	sugar	NN
hvd.rsl868	1661	3	is	be	VBZ
hvd.rsl868	1661	4	par-	par-	VBN
hvd.rsl868	1661	5	tially	tially	RB
hvd.rsl868	1661	6	melted	melt	VBN
hvd.rsl868	1661	7	,	,	,
hvd.rsl868	1661	8	add	add	VB
hvd.rsl868	1661	9	three	three	CD
hvd.rsl868	1661	10	tablespoons	tablespoon	NNS
hvd.rsl868	1661	11	flour	flour	NN
hvd.rsl868	1661	12	.	.	.
hvd.rsl868	1662	1	Bake	bake	VB
hvd.rsl868	1662	2	in	in	IN
hvd.rsl868	1662	3	a	a	DT
hvd.rsl868	1662	4	moderate	moderate	JJ
hvd.rsl868	1662	5	oven	oven	NN
hvd.rsl868	1662	6	,	,	,
hvd.rsl868	1662	7	and	and	CC
hvd.rsl868	1662	8	cut	cut	VBD
hvd.rsl868	1662	9	in	in	IN
hvd.rsl868	1662	10	squares	square	NNS
hvd.rsl868	1662	11	for	for	IN
hvd.rsl868	1662	12	serving	serve	VBG
hvd.rsl868	1662	13	.	.	.
hvd.rsl868	1663	1	Beaten	Beaten	NNP
hvd.rsl868	1663	2	Biscuits.—One	Biscuits.—One	NNP
hvd.rsl868	1663	3	quart	quart	NN
hvd.rsl868	1663	4	of	of	IN
hvd.rsl868	1663	5	sifted	sift	VBN
hvd.rsl868	1663	6	flour	flour	NN
hvd.rsl868	1663	7	,	,	,
hvd.rsl868	1663	8	one	one	CD
hvd.rsl868	1663	9	tablespoonful	tablespoonful	NN
hvd.rsl868	1663	10	of	of	IN
hvd.rsl868	1663	11	lard	lard	NN
hvd.rsl868	1663	12	,	,	,
hvd.rsl868	1663	13	one	one	CD
hvd.rsl868	1663	14	-	-	HYPH
hvd.rsl868	1663	15	half	half	NN
hvd.rsl868	1663	16	pint	pint	NN
hvd.rsl868	1663	17	cold	cold	JJ
hvd.rsl868	1663	18	water	water	NN
hvd.rsl868	1663	19	.	.	.
hvd.rsl868	1664	1	Put	put	VB
hvd.rsl868	1664	2	the	the	DT
hvd.rsl868	1664	3	flour	flour	NN
hvd.rsl868	1664	4	and	and	CC
hvd.rsl868	1664	5	salt	salt	NN
hvd.rsl868	1664	6	in	in	IN
hvd.rsl868	1664	7	a	a	DT
hvd.rsl868	1664	8	bowl	bowl	NN
hvd.rsl868	1664	9	,	,	,
hvd.rsl868	1664	10	rub	rub	VB
hvd.rsl868	1664	11	the	the	DT
hvd.rsl868	1664	12	lard	lard	NN
hvd.rsl868	1664	13	in	in	RP
hvd.rsl868	1664	14	with	with	IN
hvd.rsl868	1664	15	the	the	DT
hvd.rsl868	1664	16	hands	hand	NNS
hvd.rsl868	1664	17	,	,	,
hvd.rsl868	1664	18	add	add	VB
hvd.rsl868	1664	19	the	the	DT
hvd.rsl868	1664	20	water	water	NN
hvd.rsl868	1664	21	gradually	gradually	RB
hvd.rsl868	1664	22	.	.	.
hvd.rsl868	1665	1	Work	work	VB
hvd.rsl868	1665	2	and	and	CC
hvd.rsl868	1665	3	knead	knead	VB
hvd.rsl868	1665	4	until	until	IN
hvd.rsl868	1665	5	smooth	smooth	JJ
hvd.rsl868	1665	6	and	and	CC
hvd.rsl868	1665	7	elastic	elastic	JJ
hvd.rsl868	1665	8	.	.	.
hvd.rsl868	1666	1	Then	then	RB
hvd.rsl868	1666	2	put	put	VB
hvd.rsl868	1666	3	the	the	DT
hvd.rsl868	1666	4	dough	dough	NN
hvd.rsl868	1666	5	on	on	IN
hvd.rsl868	1666	6	a	a	DT
hvd.rsl868	1666	7	block	block	NN
hvd.rsl868	1666	8	and	and	CC
hvd.rsl868	1666	9	pound	pound	VB
hvd.rsl868	1666	10	it	-PRON-	PRP
hvd.rsl868	1666	11	with	with	IN
hvd.rsl868	1666	12	a	a	DT
hvd.rsl868	1666	13	mallet	mallet	NN
hvd.rsl868	1666	14	,	,	,
hvd.rsl868	1666	15	rolling	roll	VBG
hvd.rsl868	1666	16	pin	pin	NN
hvd.rsl868	1666	17	or	or	CC
hvd.rsl868	1666	18	ax	ax	VB
hvd.rsl868	1666	19	for	for	IN
hvd.rsl868	1666	20	one	one	CD
hvd.rsl868	1666	21	hour	hour	NN
hvd.rsl868	1666	22	until	until	IN
hvd.rsl868	1666	23	full	full	JJ
hvd.rsl868	1666	24	of	of	IN
hvd.rsl868	1666	25	bubbles	bubble	NNS
hvd.rsl868	1666	26	.	.	.
hvd.rsl868	1667	1	The	the	DT
hvd.rsl868	1667	2	old-	old-	NN
hvd.rsl868	1667	3	fashioned	fashioned	JJ
hvd.rsl868	1667	4	rule	rule	NN
hvd.rsl868	1667	5	was	be	VBD
hvd.rsl868	1667	6	to	to	TO
hvd.rsl868	1667	7	"	"	``
hvd.rsl868	1667	8	hit	hit	VB
hvd.rsl868	1667	9	it	-PRON-	PRP
hvd.rsl868	1667	10	500	500	CD
hvd.rsl868	1667	11	licks	lick	NNS
hvd.rsl868	1667	12	.	.	.
hvd.rsl868	1667	13	"	"	''
hvd.rsl868	1668	1	Form	form	NN
hvd.rsl868	1668	2	into	into	IN
hvd.rsl868	1668	3	small	small	JJ
hvd.rsl868	1668	4	round	round	JJ
hvd.rsl868	1668	5	cakes	cake	NNS
hvd.rsl868	1668	6	,	,	,
hvd.rsl868	1668	7	stick	stick	VB
hvd.rsl868	1668	8	with	with	IN
hvd.rsl868	1668	9	a	a	DT
hvd.rsl868	1668	10	fork	fork	NN
hvd.rsl868	1668	11	here	here	RB
hvd.rsl868	1668	12	and	and	CC
hvd.rsl868	1668	13	there	there	RB
hvd.rsl868	1668	14	,	,	,
hvd.rsl868	1668	15	and	and	CC
hvd.rsl868	1668	16	bake	bake	VB
hvd.rsl868	1668	17	in	in	RP
hvd.rsl868	1668	18	a	a	DT
hvd.rsl868	1668	19	moderately	moderately	RB
hvd.rsl868	1668	20	quick	quick	JJ
hvd.rsl868	1668	21	oven	oven	NN
hvd.rsl868	1668	22	about	about	RB
hvd.rsl868	1668	23	20	20	CD
hvd.rsl868	1668	24	minutes	minute	NNS
hvd.rsl868	1668	25	.	.	.
hvd.rsl868	1669	1	They	-PRON-	PRP
hvd.rsl868	1669	2	should	should	MD
hvd.rsl868	1669	3	be	be	VB
hvd.rsl868	1669	4	brown	brown	JJ
hvd.rsl868	1669	5	on	on	IN
hvd.rsl868	1669	6	top	top	JJ
hvd.rsl868	1669	7	,	,	,
hvd.rsl868	1669	8	white	white	JJ
hvd.rsl868	1669	9	on	on	IN
hvd.rsl868	1669	10	the	the	DT
hvd.rsl868	1669	11	sides	side	NNS
hvd.rsl868	1669	12	,	,	,
hvd.rsl868	1669	13	and	and	CC
hvd.rsl868	1669	14	extremely	extremely	RB
hvd.rsl868	1669	15	white	white	JJ
hvd.rsl868	1669	16	inside	inside	RB
hvd.rsl868	1669	17	.	.	.
hvd.rsl868	1670	1	Bread	bread	NN
hvd.rsl868	1670	2	-	-	HYPH
hvd.rsl868	1670	3	crumb	crumb	NN
hvd.rsl868	1670	4	Biscuits.—Take	Biscuits.—Take	NNP
hvd.rsl868	1670	5	one	one	CD
hvd.rsl868	1670	6	quart	quart	NN
hvd.rsl868	1670	7	each	each	DT
hvd.rsl868	1670	8	.	.	.
hvd.rsl868	1671	1	of	of	IN
hvd.rsl868	1671	2	bread	bread	NN
hvd.rsl868	1671	3	crumbs	crumb	NNS
hvd.rsl868	1671	4	and	and	CC
hvd.rsl868	1671	5	sour	sour	JJ
hvd.rsl868	1671	6	milk	milk	NN
hvd.rsl868	1671	7	,	,	,
hvd.rsl868	1671	8	add	add	VB
hvd.rsl868	1671	9	one	one	CD
hvd.rsl868	1671	10	-	-	HYPH
hvd.rsl868	1671	11	half	half	NN
hvd.rsl868	1671	12	cupful	cupful	NN
hvd.rsl868	1671	13	of	of	IN
hvd.rsl868	1671	14	lard	lard	NN
hvd.rsl868	1671	15	,	,	,
hvd.rsl868	1671	16	one	one	CD
hvd.rsl868	1671	17	-	-	HYPH
hvd.rsl868	1671	18	half	half	NN
hvd.rsl868	1671	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1671	20	of	of	IN
hvd.rsl868	1671	21	salt	salt	NN
hvd.rsl868	1671	22	,	,	,
hvd.rsl868	1671	23	and	and	CC
hvd.rsl868	1671	24	stiffen	stiffen	VB
hvd.rsl868	1671	25	with	with	IN
hvd.rsl868	1671	26	flour	flour	NN
hvd.rsl868	1671	27	in	in	IN
hvd.rsl868	1671	28	which	which	WDT
hvd.rsl868	1671	29	is	be	VBZ
hvd.rsl868	1671	30	put	put	VBN
hvd.rsl868	1671	31	before	before	IN
hvd.rsl868	1671	32	sifting	sift	VBG
hvd.rsl868	1671	33	one	one	CD
hvd.rsl868	1671	34	teaspoonful	teaspoonful	NN
hvd.rsl868	1671	35	each	each	DT
hvd.rsl868	1671	36	of	of	IN
hvd.rsl868	1671	37	saleratus	saleratus	NN
hvd.rsl868	1671	38	and	and	CC
hvd.rsl868	1671	39	baking	baking	NN
hvd.rsl868	1671	40	powder	powder	NN
hvd.rsl868	1671	41	.	.	.
hvd.rsl868	1672	1	Mold	mold	NN
hvd.rsl868	1672	2	,	,	,
hvd.rsl868	1672	3	and	and	CC
hvd.rsl868	1672	4	bake	bake	VB
hvd.rsl868	1672	5	in	in	RP
hvd.rsl868	1672	6	a	a	DT
hvd.rsl868	1672	7	quick	quick	JJ
hvd.rsl868	1672	8	oven	oven	NN
hvd.rsl868	1672	9	.	.	.
hvd.rsl868	1673	1	Be	be	VB
hvd.rsl868	1673	2	sure	sure	JJ
hvd.rsl868	1673	3	to	to	TO
hvd.rsl868	1673	4	allow	allow	VB
hvd.rsl868	1673	5	the	the	DT
hvd.rsl868	1673	6	crumbs	crumb	NNS
hvd.rsl868	1673	7	to	to	TO
hvd.rsl868	1673	8	soak	soak	VB
hvd.rsl868	1673	9	for	for	IN
hvd.rsl868	1673	10	an	an	DT
hvd.rsl868	1673	11	hour	hour	NN
hvd.rsl868	1673	12	in	in	IN
hvd.rsl868	1673	13	the	the	DT
hvd.rsl868	1673	14	milk	milk	NN
hvd.rsl868	1673	15	before	before	IN
hvd.rsl868	1673	16	adding	add	VBG
hvd.rsl868	1673	17	the	the	DT
hvd.rsl868	1673	18	other	other	JJ
hvd.rsl868	1673	19	ingredients	ingredient	NNS
hvd.rsl868	1673	20	.	.	.
hvd.rsl868	1674	1	Buttermilk	buttermilk	NN
hvd.rsl868	1674	2	Biscuits.—Two	Biscuits.—Two	NNP
hvd.rsl868	1674	3	coffeecupfuls	coffeecupfuls	FW
hvd.rsl868	1674	4	(	(	-LRB-
hvd.rsl868	1674	5	even	even	RB
hvd.rsl868	1674	6	)	)	-RRB-
hvd.rsl868	1674	7	of	of	IN
hvd.rsl868	1674	8	flour	flour	NN
hvd.rsl868	1674	9	,	,	,
hvd.rsl868	1674	10	half	half	PDT
hvd.rsl868	1674	11	a	a	DT
hvd.rsl868	1674	12	cof-	cof-	JJ
hvd.rsl868	1674	13	feecupful	feecupful	NN
hvd.rsl868	1674	14	of	of	IN
hvd.rsl868	1674	15	sour	sour	JJ
hvd.rsl868	1674	16	milk	milk	NN
hvd.rsl868	1674	17	,	,	,
hvd.rsl868	1674	18	half	half	PDT
hvd.rsl868	1674	19	a	a	DT
hvd.rsl868	1674	20	coffeecupful	coffeecupful	NN
hvd.rsl868	1674	21	of	of	IN
hvd.rsl868	1674	22	buttermilk	buttermilk	NN
hvd.rsl868	1674	23	,	,	,
hvd.rsl868	1674	24	one	one	CD
hvd.rsl868	1674	25	teaspoonful	teaspoonful	NN
hvd.rsl868	1674	26	of	of	IN
hvd.rsl868	1674	27	sugar	sugar	NN
hvd.rsl868	1674	28	,	,	,
hvd.rsl868	1674	29	one	one	CD
hvd.rsl868	1674	30	teaspoonful	teaspoonful	NN
hvd.rsl868	1674	31	of	of	IN
hvd.rsl868	1674	32	yeast	yeast	NN
hvd.rsl868	1674	33	powder	powder	NN
hvd.rsl868	1674	34	,	,	,
hvd.rsl868	1674	35	half	half	PDT
hvd.rsl868	1674	36	a	a	DT
hvd.rsl868	1674	37	teaspoonful	teaspoonful	NN
hvd.rsl868	1674	38	of	of	IN
hvd.rsl868	1674	39	salt	salt	NN
hvd.rsl868	1674	40	,	,	,
hvd.rsl868	1674	41	half	half	PDT
hvd.rsl868	1674	42	a	a	DT
hvd.rsl868	1674	43	teaspoonful	teaspoonful	NN
hvd.rsl868	1674	44	of	of	IN
hvd.rsl868	1674	45	soda	soda	NN
hvd.rsl868	1674	46	.	.	.
hvd.rsl868	1675	1	Mix	mix	NN
hvd.rsl868	1675	2	sugar	sugar	NN
hvd.rsl868	1675	3	,	,	,
hvd.rsl868	1675	4	yeast	yeast	NN
hvd.rsl868	1675	5	powder	powder	NN
hvd.rsl868	1675	6	and	and	CC
hvd.rsl868	1675	7	salt	salt	NN
hvd.rsl868	1675	8	with	with	IN
hvd.rsl868	1675	9	flour	flour	NN
hvd.rsl868	1675	10	and	and	CC
hvd.rsl868	1675	11	sift	sift	VB
hvd.rsl868	1675	12	;	;	:
hvd.rsl868	1675	13	dissolve	dissolve	VB
hvd.rsl868	1675	14	soda	soda	NN
hvd.rsl868	1675	15	in	in	IN
hvd.rsl868	1675	16	two	two	CD
hvd.rsl868	1675	17	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1675	18	of	of	IN
hvd.rsl868	1675	19	cold	cold	JJ
hvd.rsl868	1675	20	water	water	NN
hvd.rsl868	1675	21	,	,	,
hvd.rsl868	1675	22	beat	beat	VBD
hvd.rsl868	1675	23	into	into	IN
hvd.rsl868	1675	24	the	the	DT
hvd.rsl868	1675	25	sour	sour	JJ
hvd.rsl868	1675	26	milk	milk	NN
hvd.rsl868	1675	27	until	until	IN
hvd.rsl868	1675	28	it	-PRON-	PRP
hvd.rsl868	1675	29	stops	stop	VBZ
hvd.rsl868	1675	30	"	"	``
hvd.rsl868	1675	31	purring	purr	VBG
hvd.rsl868	1675	32	,	,	,
hvd.rsl868	1675	33	"	"	''
hvd.rsl868	1675	34	mix	mix	VB
hvd.rsl868	1675	35	quickly	quickly	RB
hvd.rsl868	1675	36	with	with	IN
hvd.rsl868	1675	37	dry	dry	JJ
hvd.rsl868	1675	38	ingre-	ingre-	NN
hvd.rsl868	1675	39	dients	dient	NNS
hvd.rsl868	1675	40	,	,	,
hvd.rsl868	1675	41	using	use	VBG
hvd.rsl868	1675	42	a	a	DT
hvd.rsl868	1675	43	spoon	spoon	NN
hvd.rsl868	1675	44	,	,	,
hvd.rsl868	1675	45	turn	turn	VB
hvd.rsl868	1675	46	on	on	RP
hvd.rsl868	1675	47	a	a	DT
hvd.rsl868	1675	48	well	well	RB
hvd.rsl868	1675	49	-	-	HYPH
hvd.rsl868	1675	50	floured	flour	VBN
hvd.rsl868	1675	51	board	board	NN
hvd.rsl868	1675	52	,	,	,
hvd.rsl868	1675	53	pat	pat	NNP
hvd.rsl868	1675	54	with	with	IN
hvd.rsl868	1675	55	the	the	DT
hvd.rsl868	1675	56	hand	hand	NN
hvd.rsl868	1675	57	THE	the	DT
hvd.rsl868	1675	58	RURAL	rural	JJ
hvd.rsl868	1675	59	COOK	COOK	NNP
hvd.rsl868	1675	60	BOOK	book	NN
hvd.rsl868	1675	61	.	.	.
hvd.rsl868	1676	1	83	83	CD
hvd.rsl868	1676	2	into	into	IN
hvd.rsl868	1676	3	a	a	DT
hvd.rsl868	1676	4	cake	cake	NN
hvd.rsl868	1676	5	half	half	PDT
hvd.rsl868	1676	6	an	an	DT
hvd.rsl868	1676	7	inch	inch	NN
hvd.rsl868	1676	8	thick	thick	JJ
hvd.rsl868	1676	9	,	,	,
hvd.rsl868	1676	10	roll	roll	NN
hvd.rsl868	1676	11	,	,	,
hvd.rsl868	1676	12	cut	cut	VBN
hvd.rsl868	1676	13	into	into	IN
hvd.rsl868	1676	14	biscuits	biscuit	NNS
hvd.rsl868	1676	15	;	;	:
hvd.rsl868	1676	16	bake	bake	VB
hvd.rsl868	1676	17	in	in	RP
hvd.rsl868	1676	18	a	a	DT
hvd.rsl868	1676	19	very	very	RB
hvd.rsl868	1676	20	hot	hot	JJ
hvd.rsl868	1676	21	oven	oven	NN
hvd.rsl868	1676	22	10	10	CD
hvd.rsl868	1676	23	minutes	minute	NNS
hvd.rsl868	1676	24	.	.	.
hvd.rsl868	1677	1	French	French	NNP
hvd.rsl868	1677	2	Biscuits.—One	Biscuits.—One	NNP
hvd.rsl868	1677	3	cupful	cupful	NN
hvd.rsl868	1677	4	of	of	IN
hvd.rsl868	1677	5	butter	butter	NN
hvd.rsl868	1677	6	,	,	,
hvd.rsl868	1677	7	one	one	CD
hvd.rsl868	1677	8	cupful	cupful	NN
hvd.rsl868	1677	9	of	of	IN
hvd.rsl868	1677	10	sugar	sugar	NN
hvd.rsl868	1677	11	,	,	,
hvd.rsl868	1677	12	the	the	DT
hvd.rsl868	1677	13	stif-	stif-	JJ
hvd.rsl868	1677	14	fly	fly	VB
hvd.rsl868	1677	15	-	-	HYPH
hvd.rsl868	1677	16	beaten	beat	VBN
hvd.rsl868	1677	17	white	white	NN
hvd.rsl868	1677	18	of	of	IN
hvd.rsl868	1677	19	one	one	CD
hvd.rsl868	1677	20	egg	egg	NN
hvd.rsl868	1677	21	,	,	,
hvd.rsl868	1677	22	one	one	CD
hvd.rsl868	1677	23	-	-	HYPH
hvd.rsl868	1677	24	fourth	fourth	JJ
hvd.rsl868	1677	25	cupful	cupful	NN
hvd.rsl868	1677	26	of	of	IN
hvd.rsl868	1677	27	thick	thick	JJ
hvd.rsl868	1677	28	sour	sour	JJ
hvd.rsl868	1677	29	milk	milk	NN
hvd.rsl868	1677	30	,	,	,
hvd.rsl868	1677	31	half	half	PDT
hvd.rsl868	1677	32	a	a	DT
hvd.rsl868	1677	33	teaspoonful	teaspoonful	NN
hvd.rsl868	1677	34	of	of	IN
hvd.rsl868	1677	35	soda	soda	NN
hvd.rsl868	1677	36	dissolved	dissolve	VBN
hvd.rsl868	1677	37	in	in	IN
hvd.rsl868	1677	38	a	a	DT
hvd.rsl868	1677	39	very	very	RB
hvd.rsl868	1677	40	little	little	JJ
hvd.rsl868	1677	41	hot	hot	JJ
hvd.rsl868	1677	42	water	water	NN
hvd.rsl868	1677	43	,	,	,
hvd.rsl868	1677	44	flour	flour	NN
hvd.rsl868	1677	45	enough	enough	RB
hvd.rsl868	1677	46	to	to	TO
hvd.rsl868	1677	47	make	make	VB
hvd.rsl868	1677	48	a	a	DT
hvd.rsl868	1677	49	dough	dough	NN
hvd.rsl868	1677	50	that	that	WDT
hvd.rsl868	1677	51	may	may	MD
hvd.rsl868	1677	52	be	be	VB
hvd.rsl868	1677	53	rolled	roll	VBN
hvd.rsl868	1677	54	out	out	RP
hvd.rsl868	1677	55	.	.	.
hvd.rsl868	1678	1	Sprinkle	sprinkle	VB
hvd.rsl868	1678	2	with	with	IN
hvd.rsl868	1678	3	sugar	sugar	NN
hvd.rsl868	1678	4	,	,	,
hvd.rsl868	1678	5	cut	cut	VBN
hvd.rsl868	1678	6	into	into	IN
hvd.rsl868	1678	7	large	large	JJ
hvd.rsl868	1678	8	circles	circle	NNS
hvd.rsl868	1678	9	,	,	,
hvd.rsl868	1678	10	and	and	CC
hvd.rsl868	1678	11	bake	bake	VB
hvd.rsl868	1678	12	for	for	IN
hvd.rsl868	1678	13	20	20	CD
hvd.rsl868	1678	14	minutes	minute	NNS
hvd.rsl868	1678	15	.	.	.
hvd.rsl868	1679	1	Martha	Martha	NNP
hvd.rsl868	1679	2	Washington	Washington	NNP
hvd.rsl868	1679	3	Biscuits.—Sift	Biscuits.—Sift	NNP
hvd.rsl868	1679	4	one	one	CD
hvd.rsl868	1679	5	pint	pint	NN
hvd.rsl868	1679	6	of	of	IN
hvd.rsl868	1679	7	flour	flour	NN
hvd.rsl868	1679	8	with	with	IN
hvd.rsl868	1679	9	one	one	CD
hvd.rsl868	1679	10	table-	table-	NN
hvd.rsl868	1679	11	spoonful	spoonful	NN
hvd.rsl868	1679	12	of	of	IN
hvd.rsl868	1679	13	sugar	sugar	NN
hvd.rsl868	1679	14	,	,	,
hvd.rsl868	1679	15	one	one	CD
hvd.rsl868	1679	16	teaspoonful	teaspoonful	NN
hvd.rsl868	1679	17	each	each	DT
hvd.rsl868	1679	18	of	of	IN
hvd.rsl868	1679	19	baking	baking	NN
hvd.rsl868	1679	20	powder	powder	NN
hvd.rsl868	1679	21	and	and	CC
hvd.rsl868	1679	22	salt	salt	NN
hvd.rsl868	1679	23	.	.	.
hvd.rsl868	1680	1	Rub	rub	VB
hvd.rsl868	1680	2	into	into	IN
hvd.rsl868	1680	3	it	-PRON-	PRP
hvd.rsl868	1680	4	one	one	CD
hvd.rsl868	1680	5	tablespoonful	tablespoonful	NN
hvd.rsl868	1680	6	of	of	IN
hvd.rsl868	1680	7	lard	lard	NN
hvd.rsl868	1680	8	.	.	.
hvd.rsl868	1681	1	Mix	mix	VB
hvd.rsl868	1681	2	with	with	IN
hvd.rsl868	1681	3	one	one	CD
hvd.rsl868	1681	4	well	well	RB
hvd.rsl868	1681	5	-	-	HYPH
hvd.rsl868	1681	6	beaten	beat	VBN
hvd.rsl868	1681	7	egg	egg	NN
hvd.rsl868	1681	8	and	and	CC
hvd.rsl868	1681	9	one	one	CD
hvd.rsl868	1681	10	cupful	cupful	NN
hvd.rsl868	1681	11	of	of	IN
hvd.rsl868	1681	12	water	water	NN
hvd.rsl868	1681	13	;	;	:
hvd.rsl868	1681	14	roll	roll	VB
hvd.rsl868	1681	15	one	one	CD
hvd.rsl868	1681	16	-	-	HYPH
hvd.rsl868	1681	17	fourth	fourth	NN
hvd.rsl868	1681	18	of	of	IN
hvd.rsl868	1681	19	an	an	DT
hvd.rsl868	1681	20	inch	inch	NN
hvd.rsl868	1681	21	in	in	IN
hvd.rsl868	1681	22	thickness	thickness	NN
hvd.rsl868	1681	23	and	and	CC
hvd.rsl868	1681	24	cut	cut	VBD
hvd.rsl868	1681	25	with	with	IN
hvd.rsl868	1681	26	small	small	JJ
hvd.rsl868	1681	27	round	round	JJ
hvd.rsl868	1681	28	cutter	cutter	NN
hvd.rsl868	1681	29	.	.	.
hvd.rsl868	1682	1	Fry	fry	NN
hvd.rsl868	1682	2	in	in	IN
hvd.rsl868	1682	3	hot	hot	JJ
hvd.rsl868	1682	4	fat	fat	NN
hvd.rsl868	1682	5	until	until	IN
hvd.rsl868	1682	6	cooked	cook	VBN
hvd.rsl868	1682	7	on	on	IN
hvd.rsl868	1682	8	one	one	CD
hvd.rsl868	1682	9	side	side	NN
hvd.rsl868	1682	10	,	,	,
hvd.rsl868	1682	11	turn	turn	VB
hvd.rsl868	1682	12	and	and	CC
hvd.rsl868	1682	13	brown	brown	JJ
hvd.rsl868	1682	14	.	.	.
hvd.rsl868	1683	1	Molded	Molded	NNP
hvd.rsl868	1683	2	Biscuits.—One	Biscuits.—One	NNP
hvd.rsl868	1683	3	quart	quart	NN
hvd.rsl868	1683	4	of	of	IN
hvd.rsl868	1683	5	flour	flour	NN
hvd.rsl868	1683	6	,	,	,
hvd.rsl868	1683	7	into	into	IN
hvd.rsl868	1683	8	which	which	WDT
hvd.rsl868	1683	9	two	two	CD
hvd.rsl868	1683	10	heaping	heap	VBG
hvd.rsl868	1683	11	tea-	tea-	JJ
hvd.rsl868	1683	12	spoonfuls	spoonful	NNS
hvd.rsl868	1683	13	of	of	IN
hvd.rsl868	1683	14	baking	baking	NN
hvd.rsl868	1683	15	powder	powder	NN
hvd.rsl868	1683	16	and	and	CC
hvd.rsl868	1683	17	one	one	CD
hvd.rsl868	1683	18	of	of	IN
hvd.rsl868	1683	19	salt	salt	NN
hvd.rsl868	1683	20	have	have	VBP
hvd.rsl868	1683	21	been	be	VBN
hvd.rsl868	1683	22	sifted	sift	VBN
hvd.rsl868	1683	23	;	;	:
hvd.rsl868	1683	24	rub	rub	VB
hvd.rsl868	1683	25	into	into	IN
hvd.rsl868	1683	26	it	-PRON-	PRP
hvd.rsl868	1683	27	a	a	DT
hvd.rsl868	1683	28	scant	scant	JJ
hvd.rsl868	1683	29	half	half	JJ
hvd.rsl868	1683	30	cupful	cupful	NN
hvd.rsl868	1683	31	of	of	IN
hvd.rsl868	1683	32	lard	lard	NN
hvd.rsl868	1683	33	and	and	CC
hvd.rsl868	1683	34	butter	butter	NN
hvd.rsl868	1683	35	,	,	,
hvd.rsl868	1683	36	half	half	NN
hvd.rsl868	1683	37	and	and	CC
hvd.rsl868	1683	38	half	half	NN
hvd.rsl868	1683	39	;	;	:
hvd.rsl868	1683	40	stir	stir	VB
hvd.rsl868	1683	41	to	to	IN
hvd.rsl868	1683	42	a	a	DT
hvd.rsl868	1683	43	dough	dough	NN
hvd.rsl868	1683	44	with	with	IN
hvd.rsl868	1683	45	enough	enough	JJ
hvd.rsl868	1683	46	milk	milk	NN
hvd.rsl868	1683	47	to	to	TO
hvd.rsl868	1683	48	make	make	VB
hvd.rsl868	1683	49	it	-PRON-	PRP
hvd.rsl868	1683	50	just	just	RB
hvd.rsl868	1683	51	too	too	RB
hvd.rsl868	1683	52	thin	thin	JJ
hvd.rsl868	1683	53	to	to	TO
hvd.rsl868	1683	54	roll	roll	VB
hvd.rsl868	1683	55	out	out	RP
hvd.rsl868	1683	56	.	.	.
hvd.rsl868	1684	1	Grease	grease	NN
hvd.rsl868	1684	2	muffin	muffin	NN
hvd.rsl868	1684	3	rings	ring	NNS
hvd.rsl868	1684	4	and	and	CC
hvd.rsl868	1684	5	put	put	VBD
hvd.rsl868	1684	6	on	on	RP
hvd.rsl868	1684	7	a	a	DT
hvd.rsl868	1684	8	greased	grease	VBN
hvd.rsl868	1684	9	baking	baking	NN
hvd.rsl868	1684	10	pan	pan	NN
hvd.rsl868	1684	11	;	;	:
hvd.rsl868	1684	12	drop	drop	VB
hvd.rsl868	1684	13	from	from	IN
hvd.rsl868	1684	14	a	a	DT
hvd.rsl868	1684	15	spoon	spoon	NN
hvd.rsl868	1684	16	dough	dough	NN
hvd.rsl868	1684	17	enough	enough	RB
hvd.rsl868	1684	18	nearly	nearly	RB
hvd.rsl868	1684	19	to	to	TO
hvd.rsl868	1684	20	fill	fill	VB
hvd.rsl868	1684	21	each	each	DT
hvd.rsl868	1684	22	ring	ring	NN
hvd.rsl868	1684	23	;	;	:
hvd.rsl868	1684	24	bake	bake	VB
hvd.rsl868	1684	25	in	in	RP
hvd.rsl868	1684	26	a	a	DT
hvd.rsl868	1684	27	quick	quick	JJ
hvd.rsl868	1684	28	oven	oven	NN
hvd.rsl868	1684	29	.	.	.
hvd.rsl868	1685	1	Delicious	delicious	JJ
hvd.rsl868	1685	2	tea	tea	NN
hvd.rsl868	1685	3	cake	cake	NN
hvd.rsl868	1685	4	,	,	,
hvd.rsl868	1685	5	to	to	TO
hvd.rsl868	1685	6	be	be	VB
hvd.rsl868	1685	7	eaten	eat	VBN
hvd.rsl868	1685	8	hot	hot	JJ
hvd.rsl868	1685	9	with	with	IN
hvd.rsl868	1685	10	butter	butter	NN
hvd.rsl868	1685	11	,	,	,
hvd.rsl868	1685	12	is	be	VBZ
hvd.rsl868	1685	13	made	make	VBN
hvd.rsl868	1685	14	by	by	IN
hvd.rsl868	1685	15	adding	add	VBG
hvd.rsl868	1685	16	a	a	DT
hvd.rsl868	1685	17	tablespoonful	tablespoonful	NN
hvd.rsl868	1685	18	of	of	IN
hvd.rsl868	1685	19	sugar	sugar	NN
hvd.rsl868	1685	20	and	and	CC
hvd.rsl868	1685	21	one	one	CD
hvd.rsl868	1685	22	well	well	RB
hvd.rsl868	1685	23	-	-	HYPH
hvd.rsl868	1685	24	beaten	beat	VBN
hvd.rsl868	1685	25	egg	egg	NN
hvd.rsl868	1685	26	to	to	IN
hvd.rsl868	1685	27	this	this	DT
hvd.rsl868	1685	28	recipe	recipe	NN
hvd.rsl868	1685	29	and	and	CC
hvd.rsl868	1685	30	baking	baking	NN
hvd.rsl868	1685	31	in	in	IN
hvd.rsl868	1685	32	one	one	CD
hvd.rsl868	1685	33	loaf	loaf	NN
hvd.rsl868	1685	34	,	,	,
hvd.rsl868	1685	35	or	or	CC
hvd.rsl868	1685	36	in	in	IN
hvd.rsl868	1685	37	a	a	DT
hvd.rsl868	1685	38	large	large	JJ
hvd.rsl868	1685	39	flat	flat	JJ
hvd.rsl868	1685	40	cake	cake	NN
hvd.rsl868	1685	41	to	to	TO
hvd.rsl868	1685	42	be	be	VB
hvd.rsl868	1685	43	split	split	VBN
hvd.rsl868	1685	44	open	open	JJ
hvd.rsl868	1685	45	and	and	CC
hvd.rsl868	1685	46	buttered	buttered	JJ
hvd.rsl868	1685	47	,	,	,
hvd.rsl868	1685	48	then	then	RB
hvd.rsl868	1685	49	cut	cut	VBD
hvd.rsl868	1685	50	in	in	IN
hvd.rsl868	1685	51	sections	section	NNS
hvd.rsl868	1685	52	.	.	.
hvd.rsl868	1686	1	Potato	Potato	NNP
hvd.rsl868	1686	2	Biscuits.—Pare	Biscuits.—Pare	NNP
hvd.rsl868	1686	3	and	and	CC
hvd.rsl868	1686	4	boil	boil	VB
hvd.rsl868	1686	5	six	six	CD
hvd.rsl868	1686	6	white	white	JJ
hvd.rsl868	1686	7	potatoes	potato	NNS
hvd.rsl868	1686	8	.	.	.
hvd.rsl868	1687	1	While	while	IN
hvd.rsl868	1687	2	hot	hot	JJ
hvd.rsl868	1687	3	put	put	VBN
hvd.rsl868	1687	4	through	through	IN
hvd.rsl868	1687	5	a	a	DT
hvd.rsl868	1687	6	ncer	ncer	NN
hvd.rsl868	1687	7	,	,	,
hvd.rsl868	1687	8	then	then	RB
hvd.rsl868	1687	9	add	add	VB
hvd.rsl868	1687	10	gradually	gradually	RB
hvd.rsl868	1687	11	one	one	CD
hvd.rsl868	1687	12	pint	pint	NN
hvd.rsl868	1687	13	of	of	IN
hvd.rsl868	1687	14	scalded	scald	VBN
hvd.rsl868	1687	15	milk	milk	NN
hvd.rsl868	1687	16	,	,	,
hvd.rsl868	1687	17	one	one	CD
hvd.rsl868	1687	18	-	-	HYPH
hvd.rsl868	1687	19	half	half	NN
hvd.rsl868	1687	20	of	of	IN
hvd.rsl868	1687	21	a	a	DT
hvd.rsl868	1687	22	cupful	cupful	NN
hvd.rsl868	1687	23	of	of	IN
hvd.rsl868	1687	24	butter	butter	NN
hvd.rsl868	1687	25	,	,	,
hvd.rsl868	1687	26	one	one	CD
hvd.rsl868	1687	27	teaspoonful	teaspoonful	NN
hvd.rsl868	1687	28	each	each	DT
hvd.rsl868	1687	29	of	of	IN
hvd.rsl868	1687	30	salt	salt	NN
hvd.rsl868	1687	31	and	and	CC
hvd.rsl868	1687	32	sugar	sugar	NN
hvd.rsl868	1687	33	and	and	CC
hvd.rsl868	1687	34	one	one	CD
hvd.rsl868	1687	35	-	-	HYPH
hvd.rsl868	1687	36	half	half	NN
hvd.rsl868	1687	37	of	of	IN
hvd.rsl868	1687	38	a	a	DT
hvd.rsl868	1687	39	cupful	cupful	NN
hvd.rsl868	1687	40	of	of	IN
hvd.rsl868	1687	41	flour	flour	NN
hvd.rsl868	1687	42	.	.	.
hvd.rsl868	1688	1	Let	let	VB
hvd.rsl868	1688	2	stand	stand	VB
hvd.rsl868	1688	3	until	until	IN
hvd.rsl868	1688	4	lukewarm	lukewarm	JJ
hvd.rsl868	1688	5	,	,	,
hvd.rsl868	1688	6	then	then	RB
hvd.rsl868	1688	7	add	add	VB
hvd.rsl868	1688	8	one	one	CD
hvd.rsl868	1688	9	yeast	yeast	NN
hvd.rsl868	1688	10	cake	cake	NN
hvd.rsl868	1688	11	dissolved	dissolve	VBN
hvd.rsl868	1688	12	in	in	IN
hvd.rsl868	1688	13	a	a	DT
hvd.rsl868	1688	14	little	little	JJ
hvd.rsl868	1688	15	warm	warm	JJ
hvd.rsl868	1688	16	water	water	NN
hvd.rsl868	1688	17	and	and	CC
hvd.rsl868	1688	18	sifted	sift	VBN
hvd.rsl868	1688	19	flour	flour	NN
hvd.rsl868	1688	20	to	to	TO
hvd.rsl868	1688	21	make	make	VB
hvd.rsl868	1688	22	a	a	DT
hvd.rsl868	1688	23	soft	soft	JJ
hvd.rsl868	1688	24	dough	dough	NN
hvd.rsl868	1688	25	.	.	.
hvd.rsl868	1689	1	Knead	knead	VB
hvd.rsl868	1689	2	lightly	lightly	RB
hvd.rsl868	1689	3	,	,	,
hvd.rsl868	1689	4	using	use	VBG
hvd.rsl868	1689	5	no	no	DT
hvd.rsl868	1689	6	more	more	JJR
hvd.rsl868	1689	7	flour	flour	NN
hvd.rsl868	1689	8	than	than	IN
hvd.rsl868	1689	9	is	be	VBZ
hvd.rsl868	1689	10	needed	need	VBN
hvd.rsl868	1689	11	to	to	TO
hvd.rsl868	1689	12	keep	keep	VB
hvd.rsl868	1689	13	from	from	IN
hvd.rsl868	1689	14	sticking	stick	VBG
hvd.rsl868	1689	15	to	to	IN
hvd.rsl868	1689	16	the	the	DT
hvd.rsl868	1689	17	board	board	NN
hvd.rsl868	1689	18	.	.	.
hvd.rsl868	1690	1	Cover	cover	VB
hvd.rsl868	1690	2	and	and	CC
hvd.rsl868	1690	3	let	let	VB
hvd.rsl868	1690	4	stand	stand	VB
hvd.rsl868	1690	5	again	again	RB
hvd.rsl868	1690	6	until	until	IN
hvd.rsl868	1690	7	very	very	RB
hvd.rsl868	1690	8	light	light	JJ
hvd.rsl868	1690	9	,	,	,
hvd.rsl868	1690	10	then	then	RB
hvd.rsl868	1690	11	form	form	VB
hvd.rsl868	1690	12	into	into	IN
hvd.rsl868	1690	13	small	small	JJ
hvd.rsl868	1690	14	rolls	roll	NNS
hvd.rsl868	1690	15	,	,	,
hvd.rsl868	1690	16	handling	handle	VBG
hvd.rsl868	1690	17	most	most	RBS
hvd.rsl868	1690	18	carefully	carefully	RB
hvd.rsl868	1690	19	and	and	CC
hvd.rsl868	1690	20	greasing	grease	VBG
hvd.rsl868	1690	21	the	the	DT
hvd.rsl868	1690	22	hands	hand	NNS
hvd.rsl868	1690	23	if	if	IN
hvd.rsl868	1690	24	the	the	DT
hvd.rsl868	1690	25	dough	dough	NN
hvd.rsl868	1690	26	is	be	VBZ
hvd.rsl868	1690	27	inclined	inclined	JJ
hvd.rsl868	1690	28	to	to	TO
hvd.rsl868	1690	29	stick	stick	VB
hvd.rsl868	1690	30	.	.	.
hvd.rsl868	1691	1	Place	place	NN
hvd.rsl868	1691	2	in	in	IN
hvd.rsl868	1691	3	greased	grease	VBN
hvd.rsl868	1691	4	pans	pan	NNS
hvd.rsl868	1691	5	,	,	,
hvd.rsl868	1691	6	let	let	VB
hvd.rsl868	1691	7	stand	stand	VB
hvd.rsl868	1691	8	until	until	IN
hvd.rsl868	1691	9	fully	fully	RB
hvd.rsl868	1691	10	doubled	double	VBN
hvd.rsl868	1691	11	in	in	IN
hvd.rsl868	1691	12	bulk	bulk	NN
hvd.rsl868	1691	13	,	,	,
hvd.rsl868	1691	14	then	then	RB
hvd.rsl868	1691	15	bake	bake	VB
hvd.rsl868	1691	16	about	about	RB
hvd.rsl868	1691	17	twenty	twenty	CD
hvd.rsl868	1691	18	minutes	minute	NNS
hvd.rsl868	1691	19	in	in	IN
hvd.rsl868	1691	20	a	a	DT
hvd.rsl868	1691	21	quick	quick	JJ
hvd.rsl868	1691	22	oven	oven	NN
hvd.rsl868	1691	23	.	.	.
hvd.rsl868	1692	1	Sour	Sour	NNP
hvd.rsl868	1692	2	Cream	Cream	NNP
hvd.rsl868	1692	3	Biscuits.—Use	Biscuits.—Use	NNP
hvd.rsl868	1692	4	three	three	CD
hvd.rsl868	1692	5	good	good	JJ
hvd.rsl868	1692	6	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1692	7	of	of	IN
hvd.rsl868	1692	8	thick	thick	JJ
hvd.rsl868	1692	9	sour	sour	JJ
hvd.rsl868	1692	10	cream	cream	NN
hvd.rsl868	1692	11	;	;	:
hvd.rsl868	1692	12	put	put	VB
hvd.rsl868	1692	13	this	this	DT
hvd.rsl868	1692	14	into	into	IN
hvd.rsl868	1692	15	a	a	DT
hvd.rsl868	1692	16	quart	quart	NN
hvd.rsl868	1692	17	measure	measure	NN
hvd.rsl868	1692	18	and	and	CC
hvd.rsl868	1692	19	fill	fill	VB
hvd.rsl868	1692	20	it	-PRON-	PRP
hvd.rsl868	1692	21	two	two	CD
hvd.rsl868	1692	22	-	-	HYPH
hvd.rsl868	1692	23	thirds	third	NNS
hvd.rsl868	1692	24	full	full	JJ
hvd.rsl868	1692	25	with	with	IN
hvd.rsl868	1692	26	sweet	sweet	JJ
hvd.rsl868	1692	27	milk	milk	NN
hvd.rsl868	1692	28	;	;	:
hvd.rsl868	1692	29	add	add	VB
hvd.rsl868	1692	30	half	half	PDT
hvd.rsl868	1692	31	a	a	DT
hvd.rsl868	1692	32	teaspoonful	teaspoonful	NN
hvd.rsl868	1692	33	of	of	IN
hvd.rsl868	1692	34	salt	salt	NN
hvd.rsl868	1692	35	,	,	,
hvd.rsl868	1692	36	two	two	CD
hvd.rsl868	1692	37	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1692	38	of	of	IN
hvd.rsl868	1692	39	cream	cream	NN
hvd.rsl868	1692	40	of	of	IN
hvd.rsl868	1692	41	tartar	tartar	NN
hvd.rsl868	1692	42	and	and	CC
hvd.rsl868	1692	43	a	a	DT
hvd.rsl868	1692	44	teaspoonful	teaspoonful	NN
hvd.rsl868	1692	45	of	of	IN
hvd.rsl868	1692	46	soda	soda	NN
hvd.rsl868	1692	47	.	.	.
hvd.rsl868	1693	1	Stir	stir	VB
hvd.rsl868	1693	2	into	into	IN
hvd.rsl868	1693	3	this	this	DT
hvd.rsl868	1693	4	enough	enough	JJ
hvd.rsl868	1693	5	flour	flour	NN
hvd.rsl868	1693	6	to	to	TO
hvd.rsl868	1693	7	make	make	VB
hvd.rsl868	1693	8	a	a	DT
hvd.rsl868	1693	9	dough	dough	NN
hvd.rsl868	1693	10	that	that	WDT
hvd.rsl868	1693	11	will	will	MD
hvd.rsl868	1693	12	roll	roll	VB
hvd.rsl868	1693	13	very	very	RB
hvd.rsl868	1693	14	soft	soft	JJ
hvd.rsl868	1693	15	;	;	:
hvd.rsl868	1693	16	cut	cut	VBN
hvd.rsl868	1693	17	into	into	IN
hvd.rsl868	1693	18	small	small	JJ
hvd.rsl868	1693	19	biscuits	biscuit	NNS
hvd.rsl868	1693	20	,	,	,
hvd.rsl868	1693	21	brush	brush	VBP
hvd.rsl868	1693	22	well	well	RB
hvd.rsl868	1693	23	with	with	IN
hvd.rsl868	1693	24	melted	melt	VBN
hvd.rsl868	1693	25	butter	butter	NN
hvd.rsl868	1693	26	,	,	,
hvd.rsl868	1693	27	and	and	CC
hvd.rsl868	1693	28	bake	bake	VB
hvd.rsl868	1693	29	about	about	RB
hvd.rsl868	1693	30	20	20	CD
hvd.rsl868	1693	31	minutes	minute	NNS
hvd.rsl868	1693	32	in	in	IN
hvd.rsl868	1693	33	a	a	DT
hvd.rsl868	1693	34	good	good	JJ
hvd.rsl868	1693	35	oven	oven	NN
hvd.rsl868	1693	36	.	.	.
hvd.rsl868	1694	1	Tea	tea	NN
hvd.rsl868	1694	2	Biscuits.—For	Biscuits.—For	NNP
hvd.rsl868	1694	3	a	a	DT
hvd.rsl868	1694	4	six	six	CD
hvd.rsl868	1694	5	o'clock	o'clock	NN
hvd.rsl868	1694	6	tea	tea	NN
hvd.rsl868	1694	7	,	,	,
hvd.rsl868	1694	8	set	set	VBD
hvd.rsl868	1694	9	the	the	DT
hvd.rsl868	1694	10	batter	batter	NN
hvd.rsl868	1694	11	about	about	RB
hvd.rsl868	1694	12	one	one	CD
hvd.rsl868	1694	13	o'clock	o'clock	NN
hvd.rsl868	1694	14	.	.	.
hvd.rsl868	1695	1	Add	add	VB
hvd.rsl868	1695	2	to	to	IN
hvd.rsl868	1695	3	one	one	CD
hvd.rsl868	1695	4	'	'	``
hvd.rsl868	1695	5	quart	quart	NN
hvd.rsl868	1695	6	sifted	sift	VBD
hvd.rsl868	1695	7	flour	flour	NN
hvd.rsl868	1695	8	a	a	DT
hvd.rsl868	1695	9	teaspoonful	teaspoonful	JJ
hvd.rsl868	1695	10	sugar	sugar	NN
hvd.rsl868	1695	11	,	,	,
hvd.rsl868	1695	12	a	a	DT
hvd.rsl868	1695	13	heaping	heap	VBG
hvd.rsl868	1695	14	teaspoonful	teaspoonful	NN
hvd.rsl868	1695	15	salt	salt	NN
hvd.rsl868	1695	16	,	,	,
hvd.rsl868	1695	17	and	and	CC
hvd.rsl868	1695	18	a	a	DT
hvd.rsl868	1695	19	tablespoonful	tablespoonful	NN
hvd.rsl868	1695	20	each	each	DT
hvd.rsl868	1695	21	lard	lard	NN
hvd.rsl868	1695	22	and	and	CC
hvd.rsl868	1695	23	butter	butter	NN
hvd.rsl868	1695	24	;	;	:
hvd.rsl868	1695	25	rub	rub	VB
hvd.rsl868	1695	26	in	in	RP
hvd.rsl868	1695	27	well	well	RB
hvd.rsl868	1695	28	;	;	:
hvd.rsl868	1695	29	dissolve	dissolve	VB
hvd.rsl868	1695	30	one-	one-	JJ
hvd.rsl868	1695	31	half	half	NN
hvd.rsl868	1695	32	yeast	yeast	NN
hvd.rsl868	1695	33	cake	cake	NN
hvd.rsl868	1695	34	(	(	-LRB-
hvd.rsl868	1695	35	compressed	compress	VBN
hvd.rsl868	1695	36	)	)	-RRB-
hvd.rsl868	1695	37	in	in	IN
hvd.rsl868	1695	38	a	a	DT
hvd.rsl868	1695	39	little	little	JJ
hvd.rsl868	1695	40	tepid	tepid	JJ
hvd.rsl868	1695	41	water	water	NN
hvd.rsl868	1695	42	;	;	:
hvd.rsl868	1695	43	add	add	VB
hvd.rsl868	1695	44	to	to	IN
hvd.rsl868	1695	45	a	a	DT
hvd.rsl868	1695	46	cupful	cupful	JJ
hvd.rsl868	1695	47	sweet	sweet	JJ
hvd.rsl868	1695	48	milk	milk	NN
hvd.rsl868	1695	49	;	;	:
hvd.rsl868	1695	50	then	then	RB
hvd.rsl868	1695	51	mix	mix	VB
hvd.rsl868	1695	52	well	well	RB
hvd.rsl868	1695	53	with	with	IN
hvd.rsl868	1695	54	the	the	DT
hvd.rsl868	1695	55	flour	flour	NN
hvd.rsl868	1695	56	;	;	:
hvd.rsl868	1695	57	cover	cover	VB
hvd.rsl868	1695	58	and	and	CC
hvd.rsl868	1695	59	set	set	VB
hvd.rsl868	1695	60	out	out	IN
hvd.rsl868	1695	61	of	of	IN
hvd.rsl868	1695	62	a	a	DT
hvd.rsl868	1695	63	draught	draught	NN
hvd.rsl868	1695	64	84	84	CD
hvd.rsl868	1695	65	THE	the	DT
hvd.rsl868	1695	66	RURAL	rural	JJ
hvd.rsl868	1695	67	COOK	COOK	NNP
hvd.rsl868	1695	68	BOOK	book	NN
hvd.rsl868	1695	69	.	.	.
hvd.rsl868	1696	1	to	to	TO
hvd.rsl868	1696	2	rise	rise	VB
hvd.rsl868	1696	3	;	;	:
hvd.rsl868	1696	4	when	when	WRB
hvd.rsl868	1696	5	light	light	NN
hvd.rsl868	1696	6	turn	turn	VB
hvd.rsl868	1696	7	out	out	RP
hvd.rsl868	1696	8	on	on	IN
hvd.rsl868	1696	9	the	the	DT
hvd.rsl868	1696	10	molding	molding	NNP
hvd.rsl868	1696	11	board	board	NN
hvd.rsl868	1696	12	,	,	,
hvd.rsl868	1696	13	sprinkle	sprinkle	VB
hvd.rsl868	1696	14	with	with	IN
hvd.rsl868	1696	15	a	a	DT
hvd.rsl868	1696	16	very	very	RB
hvd.rsl868	1696	17	little	little	JJ
hvd.rsl868	1696	18	flour	flour	NN
hvd.rsl868	1696	19	and	and	CC
hvd.rsl868	1696	20	roll	roll	VB
hvd.rsl868	1696	21	out	out	RP
hvd.rsl868	1696	22	to	to	IN
hvd.rsl868	1696	23	the	the	DT
hvd.rsl868	1696	24	thickness	thickness	NN
hvd.rsl868	1696	25	of	of	IN
hvd.rsl868	1696	26	half	half	PDT
hvd.rsl868	1696	27	an	an	DT
hvd.rsl868	1696	28	inch	inch	NN
hvd.rsl868	1696	29	;	;	:
hvd.rsl868	1696	30	cut	cut	VB
hvd.rsl868	1696	31	out	out	RP
hvd.rsl868	1696	32	with	with	IN
hvd.rsl868	1696	33	two	two	CD
hvd.rsl868	1696	34	sizes	size	NNS
hvd.rsl868	1696	35	of	of	IN
hvd.rsl868	1696	36	round	round	JJ
hvd.rsl868	1696	37	cutters	cutter	NNS
hvd.rsl868	1696	38	,	,	,
hvd.rsl868	1696	39	placing	place	VBG
hvd.rsl868	1696	40	the	the	DT
hvd.rsl868	1696	41	smaller	small	JJR
hvd.rsl868	1696	42	ones	one	NNS
hvd.rsl868	1696	43	on	on	IN
hvd.rsl868	1696	44	top	top	NN
hvd.rsl868	1696	45	of	of	IN
hvd.rsl868	1696	46	the	the	DT
hvd.rsl868	1696	47	larger	large	JJR
hvd.rsl868	1696	48	,	,	,
hvd.rsl868	1696	49	with	with	IN
hvd.rsl868	1696	50	a	a	DT
hvd.rsl868	1696	51	brushing	brushing	NN
hvd.rsl868	1696	52	of	of	IN
hvd.rsl868	1696	53	melted	melt	VBN
hvd.rsl868	1696	54	butter	butter	NN
hvd.rsl868	1696	55	between	between	IN
hvd.rsl868	1696	56	;	;	:
hvd.rsl868	1696	57	let	let	VB
hvd.rsl868	1696	58	stand	stand	VB
hvd.rsl868	1696	59	about	about	RB
hvd.rsl868	1696	60	an	an	DT
hvd.rsl868	1696	61	hour	hour	NN
hvd.rsl868	1696	62	to	to	TO
hvd.rsl868	1696	63	rise	rise	VB
hvd.rsl868	1696	64	,	,	,
hvd.rsl868	1696	65	then	then	RB
hvd.rsl868	1696	66	bake	bake	VB
hvd.rsl868	1696	67	.	.	.
hvd.rsl868	1697	1	The	the	DT
hvd.rsl868	1697	2	oven	oven	NN
hvd.rsl868	1697	3	does	do	VBZ
hvd.rsl868	1697	4	not	not	RB
hvd.rsl868	1697	5	need	need	VB
hvd.rsl868	1697	6	to	to	TO
hvd.rsl868	1697	7	be	be	VB
hvd.rsl868	1697	8	as	as	RB
hvd.rsl868	1697	9	hot	hot	JJ
hvd.rsl868	1697	10	as	as	IN
hvd.rsl868	1697	11	for	for	IN
hvd.rsl868	1697	12	baking	bake	VBG
hvd.rsl868	1697	13	powder	powder	NN
hvd.rsl868	1697	14	biscuit	biscuit	NN
hvd.rsl868	1697	15	.	.	.
hvd.rsl868	1698	1	Sugared	Sugared	NNP
hvd.rsl868	1698	2	Biscuits.—Ordinary	Biscuits.—Ordinary	NNP
hvd.rsl868	1698	3	biscuit	biscuit	NN
hvd.rsl868	1698	4	dough	dough	NN
hvd.rsl868	1698	5	is	be	VBZ
hvd.rsl868	1698	6	made	make	VBN
hvd.rsl868	1698	7	,	,	,
hvd.rsl868	1698	8	rolled	roll	VBN
hvd.rsl868	1698	9	out	out	RP
hvd.rsl868	1698	10	as	as	IN
hvd.rsl868	1698	11	for	for	IN
hvd.rsl868	1698	12	cutting	cutting	NN
hvd.rsl868	1698	13	,	,	,
hvd.rsl868	1698	14	and	and	CC
hvd.rsl868	1698	15	then	then	RB
hvd.rsl868	1698	16	lightly	lightly	RB
hvd.rsl868	1698	17	spread	spread	VBD
hvd.rsl868	1698	18	with	with	IN
hvd.rsl868	1698	19	butter	butter	NN
hvd.rsl868	1698	20	and	and	CC
hvd.rsl868	1698	21	sugar	sugar	NN
hvd.rsl868	1698	22	,	,	,
hvd.rsl868	1698	23	creamed	cream	VBN
hvd.rsl868	1698	24	together	together	RB
hvd.rsl868	1698	25	.	.	.
hvd.rsl868	1699	1	The	the	DT
hvd.rsl868	1699	2	dough	dough	NN
hvd.rsl868	1699	3	is	be	VBZ
hvd.rsl868	1699	4	then	then	RB
hvd.rsl868	1699	5	rolled	roll	VBN
hvd.rsl868	1699	6	up	up	RP
hvd.rsl868	1699	7	like	like	IN
hvd.rsl868	1699	8	a	a	DT
hvd.rsl868	1699	9	jelly	jelly	NN
hvd.rsl868	1699	10	roll	roll	NN
hvd.rsl868	1699	11	,	,	,
hvd.rsl868	1699	12	and	and	CC
hvd.rsl868	1699	13	cut	cut	VBD
hvd.rsl868	1699	14	into	into	IN
hvd.rsl868	1699	15	slices	slice	NNS
hvd.rsl868	1699	16	like	like	IN
hvd.rsl868	1699	17	cin-	cin-	VBG
hvd.rsl868	1699	18	namon	namon	NN
hvd.rsl868	1699	19	buns	bun	NNS
hvd.rsl868	1699	20	,	,	,
hvd.rsl868	1699	21	each	each	DT
hvd.rsl868	1699	22	biscuit	biscuit	NN
hvd.rsl868	1699	23	being	be	VBG
hvd.rsl868	1699	24	sprinkled	sprinkle	VBN
hvd.rsl868	1699	25	on	on	IN
hvd.rsl868	1699	26	top	top	NN
hvd.rsl868	1699	27	with	with	IN
hvd.rsl868	1699	28	a	a	DT
hvd.rsl868	1699	29	little	little	JJ
hvd.rsl868	1699	30	more	more	JJR
hvd.rsl868	1699	31	butter	butter	NN
hvd.rsl868	1699	32	and	and	CC
hvd.rsl868	1699	33	sugar	sugar	NN
hvd.rsl868	1699	34	.	.	.
hvd.rsl868	1700	1	Yarmouth	Yarmouth	NNP
hvd.rsl868	1700	2	Biscuit.—Mix	Biscuit.—Mix	,
hvd.rsl868	1700	3	three	three	CD
hvd.rsl868	1700	4	-	-	HYPH
hvd.rsl868	1700	5	quarters	quarter	NNS
hvd.rsl868	1700	6	of	of	IN
hvd.rsl868	1700	7	a	a	DT
hvd.rsl868	1700	8	pound	pound	NN
hvd.rsl868	1700	9	of	of	IN
hvd.rsl868	1700	10	sifted	sift	VBN
hvd.rsl868	1700	11	flour	flour	NN
hvd.rsl868	1700	12	,	,	,
hvd.rsl868	1700	13	one	one	CD
hvd.rsl868	1700	14	-	-	HYPH
hvd.rsl868	1700	15	half	half	NN
hvd.rsl868	1700	16	pound	pound	NN
hvd.rsl868	1700	17	of	of	IN
hvd.rsl868	1700	18	sugar	sugar	NN
hvd.rsl868	1700	19	and	and	CC
hvd.rsl868	1700	20	one	one	CD
hvd.rsl868	1700	21	-	-	HYPH
hvd.rsl868	1700	22	half	half	NN
hvd.rsl868	1700	23	pound	pound	NN
hvd.rsl868	1700	24	of	of	IN
hvd.rsl868	1700	25	currants	currant	NNS
hvd.rsl868	1700	26	to	to	IN
hvd.rsl868	1700	27	a	a	DT
hvd.rsl868	1700	28	paste	paste	NN
hvd.rsl868	1700	29	with	with	IN
hvd.rsl868	1700	30	half	half	PDT
hvd.rsl868	1700	31	a	a	DT
hvd.rsl868	1700	32	pound	pound	NN
hvd.rsl868	1700	33	of	of	IN
hvd.rsl868	1700	34	butter	butter	NN
hvd.rsl868	1700	35	and	and	CC
hvd.rsl868	1700	36	three	three	CD
hvd.rsl868	1700	37	eggs	egg	NNS
hvd.rsl868	1700	38	.	.	.
hvd.rsl868	1701	1	Roll	roll	VB
hvd.rsl868	1701	2	out	out	RP
hvd.rsl868	1701	3	to	to	IN
hvd.rsl868	1701	4	one	one	CD
hvd.rsl868	1701	5	-	-	HYPH
hvd.rsl868	1701	6	eighth	eighth	NN
hvd.rsl868	1701	7	of	of	IN
hvd.rsl868	1701	8	an	an	DT
hvd.rsl868	1701	9	inch	inch	NN
hvd.rsl868	1701	10	in	in	IN
hvd.rsl868	1701	11	thickness	thickness	NN
hvd.rsl868	1701	12	and	and	CC
hvd.rsl868	1701	13	bake	bake	VB
hvd.rsl868	1701	14	a	a	DT
hvd.rsl868	1701	15	light	light	JJ
hvd.rsl868	1701	16	brown	brown	NN
hvd.rsl868	1701	17	in	in	IN
hvd.rsl868	1701	18	quick	quick	JJ
hvd.rsl868	1701	19	ove*i	ove*i	RB
hvd.rsl868	1701	20	.	.	.
hvd.rsl868	1701	21	Brioche.—This	Brioche.—This	NNP
hvd.rsl868	1701	22	is	be	VBZ
hvd.rsl868	1701	23	one	one	CD
hvd.rsl868	1701	24	of	of	IN
hvd.rsl868	1701	25	the	the	DT
hvd.rsl868	1701	26	delicate	delicate	JJ
hvd.rsl868	1701	27	breads	bread	NNS
hvd.rsl868	1701	28	that	that	WDT
hvd.rsl868	1701	29	delight	delight	VBP
hvd.rsl868	1701	30	visitors	visitor	NNS
hvd.rsl868	1701	31	in	in	IN
hvd.rsl868	1701	32	France	France	NNP
hvd.rsl868	1701	33	.	.	.
hvd.rsl868	1702	1	One	one	CD
hvd.rsl868	1702	2	-	-	HYPH
hvd.rsl868	1702	3	half	half	NN
hvd.rsl868	1702	4	pound	pound	NN
hvd.rsl868	1702	5	flour	flour	NN
hvd.rsl868	1702	6	,	,	,
hvd.rsl868	1702	7	one	one	CD
hvd.rsl868	1702	8	egg	egg	NN
hvd.rsl868	1702	9	,	,	,
hvd.rsl868	1702	10	one	one	CD
hvd.rsl868	1702	11	teaspoon	teaspoon	NN
hvd.rsl868	1702	12	sugar	sugar	NN
hvd.rsl868	1702	13	,	,	,
hvd.rsl868	1702	14	two	two	CD
hvd.rsl868	1702	15	ounces	ounce	NNS
hvd.rsl868	1702	16	butter	butter	NN
hvd.rsl868	1702	17	,	,	,
hvd.rsl868	1702	18	one	one	CD
hvd.rsl868	1702	19	half	half	NN
hvd.rsl868	1702	20	teaspoon	teaspoon	NN
hvd.rsl868	1702	21	salt	salt	NN
hvd.rsl868	1702	22	,	,	,
hvd.rsl868	1702	23	one	one	CD
hvd.rsl868	1702	24	-	-	HYPH
hvd.rsl868	1702	25	quarter	quarter	NN
hvd.rsl868	1702	26	pint	pint	NN
hvd.rsl868	1702	27	milk	milk	NN
hvd.rsl868	1702	28	,	,	,
hvd.rsl868	1702	29	one	one	CD
hvd.rsl868	1702	30	ounce	ounce	NN
hvd.rsl868	1702	31	yeast	yeast	NN
hvd.rsl868	1702	32	.	.	.
hvd.rsl868	1703	1	Sift	sift	VB
hvd.rsl868	1703	2	the	the	DT
hvd.rsl868	1703	3	flour	flour	NN
hvd.rsl868	1703	4	.	.	.
hvd.rsl868	1704	1	Heat	heat	NN
hvd.rsl868	1704	2	milk	milk	NN
hvd.rsl868	1704	3	lukewarm	lukewarm	JJ
hvd.rsl868	1704	4	and	and	CC
hvd.rsl868	1704	5	dissolve	dissolve	VB
hvd.rsl868	1704	6	in	in	IN
hvd.rsl868	1704	7	it	-PRON-	PRP
hvd.rsl868	1704	8	the	the	DT
hvd.rsl868	1704	9	butter	butter	NN
hvd.rsl868	1704	10	and	and	CC
hvd.rsl868	1704	11	yeast	yeast	NN
hvd.rsl868	1704	12	.	.	.
hvd.rsl868	1705	1	Add	add	VB
hvd.rsl868	1705	2	the	the	DT
hvd.rsl868	1705	3	egg	egg	NN
hvd.rsl868	1705	4	,	,	,
hvd.rsl868	1705	5	well	well	RB
hvd.rsl868	1705	6	beaten	beat	VBN
hvd.rsl868	1705	7	,	,	,
hvd.rsl868	1705	8	and	and	CC
hvd.rsl868	1705	9	the	the	DT
hvd.rsl868	1705	10	salt	salt	NN
hvd.rsl868	1705	11	and	and	CC
hvd.rsl868	1705	12	sugar	sugar	NN
hvd.rsl868	1705	13	.	.	.
hvd.rsl868	1706	1	Then	then	RB
hvd.rsl868	1706	2	stir	stir	VB
hvd.rsl868	1706	3	in	in	IN
hvd.rsl868	1706	4	the	the	DT
hvd.rsl868	1706	5	flour	flour	NN
hvd.rsl868	1706	6	,	,	,
hvd.rsl868	1706	7	gradually	gradually	RB
hvd.rsl868	1706	8	working	work	VBG
hvd.rsl868	1706	9	it	-PRON-	PRP
hvd.rsl868	1706	10	all	all	PDT
hvd.rsl868	1706	11	the	the	DT
hvd.rsl868	1706	12	time	time	NN
hvd.rsl868	1706	13	with	with	IN
hvd.rsl868	1706	14	your	-PRON-	PRP$
hvd.rsl868	1706	15	hand	hand	NN
hvd.rsl868	1706	16	.	.	.
hvd.rsl868	1707	1	Beat	beat	VB
hvd.rsl868	1707	2	mixture	mixture	NN
hvd.rsl868	1707	3	well	well	RB
hvd.rsl868	1707	4	for	for	IN
hvd.rsl868	1707	5	10	10	CD
hvd.rsl868	1707	6	minutes	minute	NNS
hvd.rsl868	1707	7	,	,	,
hvd.rsl868	1707	8	till	till	IN
hvd.rsl868	1707	9	the	the	DT
hvd.rsl868	1707	10	dough	dough	NN
hvd.rsl868	1707	11	almost	almost	RB
hvd.rsl868	1707	12	stops	stop	VBZ
hvd.rsl868	1707	13	sticking	stick	VBG
hvd.rsl868	1707	14	to	to	IN
hvd.rsl868	1707	15	your	-PRON-	PRP$
hvd.rsl868	1707	16	fingers	finger	NNS
hvd.rsl868	1707	17	.	.	.
hvd.rsl868	1708	1	Cover	cover	VB
hvd.rsl868	1708	2	with	with	IN
hvd.rsl868	1708	3	a	a	DT
hvd.rsl868	1708	4	cloth	cloth	NN
hvd.rsl868	1708	5	and	and	CC
hvd.rsl868	1708	6	set	set	VBN
hvd.rsl868	1708	7	in	in	IN
hvd.rsl868	1708	8	a	a	DT
hvd.rsl868	1708	9	warm	warm	JJ
hvd.rsl868	1708	10	place	place	NN
hvd.rsl868	1708	11	to	to	TO
hvd.rsl868	1708	12	rise	rise	VB
hvd.rsl868	1708	13	.	.	.
hvd.rsl868	1709	1	When	when	WRB
hvd.rsl868	1709	2	four	four	CD
hvd.rsl868	1709	3	times	time	NNS
hvd.rsl868	1709	4	its	-PRON-	PRP$
hvd.rsl868	1709	5	original	original	JJ
hvd.rsl868	1709	6	size	size	NN
hvd.rsl868	1709	7	turn	turn	VB
hvd.rsl868	1709	8	it	-PRON-	PRP
hvd.rsl868	1709	9	on	on	IN
hvd.rsl868	1709	10	a	a	DT
hvd.rsl868	1709	11	floured	floured	JJ
hvd.rsl868	1709	12	board	board	NN
hvd.rsl868	1709	13	and	and	CC
hvd.rsl868	1709	14	take	take	VB
hvd.rsl868	1709	15	pieces	piece	NNS
hvd.rsl868	1709	16	about	about	IN
hvd.rsl868	1709	17	the	the	DT
hvd.rsl868	1709	18	size	size	NN
hvd.rsl868	1709	19	of	of	IN
hvd.rsl868	1709	20	a	a	DT
hvd.rsl868	1709	21	turkey	turkey	NN
hvd.rsl868	1709	22	's	's	POS
hvd.rsl868	1709	23	egg	egg	NN
hvd.rsl868	1709	24	and	and	CC
hvd.rsl868	1709	25	form	form	NN
hvd.rsl868	1709	26	into	into	IN
hvd.rsl868	1709	27	fancy	fancy	JJ
hvd.rsl868	1709	28	shapes	shape	NNS
hvd.rsl868	1709	29	,	,	,
hvd.rsl868	1709	30	twists	twist	NNS
hvd.rsl868	1709	31	,	,	,
hvd.rsl868	1709	32	knots	knot	NNS
hvd.rsl868	1709	33	,	,	,
hvd.rsl868	1709	34	etc	etc	FW
hvd.rsl868	1709	35	.	.	.
hvd.rsl868	1710	1	Put	put	VB
hvd.rsl868	1710	2	in	in	RP
hvd.rsl868	1710	3	a	a	DT
hvd.rsl868	1710	4	buttered	buttered	JJ
hvd.rsl868	1710	5	tin	tin	NN
hvd.rsl868	1710	6	and	and	CC
hvd.rsl868	1710	7	let	let	VB
hvd.rsl868	1710	8	rise	rise	VB
hvd.rsl868	1710	9	15	15	CD
hvd.rsl868	1710	10	minutes	minute	NNS
hvd.rsl868	1710	11	.	.	.
hvd.rsl868	1711	1	When	when	WRB
hvd.rsl868	1711	2	risen	rise	VBN
hvd.rsl868	1711	3	,	,	,
hvd.rsl868	1711	4	brush	brush	VB
hvd.rsl868	1711	5	over	over	RP
hvd.rsl868	1711	6	lightly	lightly	RB
hvd.rsl868	1711	7	with	with	IN
hvd.rsl868	1711	8	the	the	DT
hvd.rsl868	1711	9	egg	egg	NN
hvd.rsl868	1711	10	beaten	beat	VBN
hvd.rsl868	1711	11	up	up	RP
hvd.rsl868	1711	12	.	.	.
hvd.rsl868	1712	1	Bake	bake	VB
hvd.rsl868	1712	2	in	in	IN
hvd.rsl868	1712	3	quick	quick	JJ
hvd.rsl868	1712	4	oven	oven	NN
hvd.rsl868	1712	5	20	20	CD
hvd.rsl868	1712	6	min-	min-	JJ
hvd.rsl868	1712	7	utes	ute	NNS
hvd.rsl868	1712	8	.	.	.
hvd.rsl868	1713	1	Buckwheat	Buckwheat	NNP
hvd.rsl868	1713	2	Cake.—This	Cake.—This	NNP
hvd.rsl868	1713	3	is	be	VBZ
hvd.rsl868	1713	4	an	an	DT
hvd.rsl868	1713	5	old	old	JJ
hvd.rsl868	1713	6	Canadian	canadian	JJ
hvd.rsl868	1713	7	recipe	recipe	NN
hvd.rsl868	1713	8	and	and	CC
hvd.rsl868	1713	9	very	very	RB
hvd.rsl868	1713	10	good	good	JJ
hvd.rsl868	1713	11	.	.	.
hvd.rsl868	1714	1	Make	make	VB
hvd.rsl868	1714	2	batter	batter	NN
hvd.rsl868	1714	3	as	as	IN
hvd.rsl868	1714	4	for	for	IN
hvd.rsl868	1714	5	buckwheat	buckwheat	NN
hvd.rsl868	1714	6	pancakes	pancake	NNS
hvd.rsl868	1714	7	,	,	,
hvd.rsl868	1714	8	only	only	RB
hvd.rsl868	1714	9	a	a	DT
hvd.rsl868	1714	10	trifle	trifle	RB
hvd.rsl868	1714	11	thicker	thick	JJR
hvd.rsl868	1714	12	,	,	,
hvd.rsl868	1714	13	and	and	CC
hvd.rsl868	1714	14	bake	bake	VB
hvd.rsl868	1714	15	in	in	RP
hvd.rsl868	1714	16	well	well	RB
hvd.rsl868	1714	17	-	-	HYPH
hvd.rsl868	1714	18	greased	grease	VBN
hvd.rsl868	1714	19	shallow	shallow	JJ
hvd.rsl868	1714	20	pan	pan	NN
hvd.rsl868	1714	21	,	,	,
hvd.rsl868	1714	22	like	like	IN
hvd.rsl868	1714	23	corn	corn	NN
hvd.rsl868	1714	24	bread	bread	NN
hvd.rsl868	1714	25	.	.	.
hvd.rsl868	1715	1	There	there	EX
hvd.rsl868	1715	2	should	should	MD
hvd.rsl868	1715	3	be	be	VB
hvd.rsl868	1715	4	a	a	DT
hvd.rsl868	1715	5	delicious	delicious	JJ
hvd.rsl868	1715	6	brown	brown	JJ
hvd.rsl868	1715	7	crust	crust	NN
hvd.rsl868	1715	8	on	on	IN
hvd.rsl868	1715	9	the	the	DT
hvd.rsl868	1715	10	bottom	bottom	NN
hvd.rsl868	1715	11	.	.	.
hvd.rsl868	1716	1	The	the	DT
hvd.rsl868	1716	2	prepared	prepared	JJ
hvd.rsl868	1716	3	flour	flour	NN
hvd.rsl868	1716	4	can	can	MD
hvd.rsl868	1716	5	be	be	VB
hvd.rsl868	1716	6	used	use	VBN
hvd.rsl868	1716	7	.	.	.
hvd.rsl868	1717	1	Breakfast	Breakfast	NNP
hvd.rsl868	1717	2	Buns.—Scald	Buns.—Scald	NNP
hvd.rsl868	1717	3	one	one	CD
hvd.rsl868	1717	4	-	-	HYPH
hvd.rsl868	1717	5	half	half	NN
hvd.rsl868	1717	6	pint	pint	NN
hvd.rsl868	1717	7	of	of	IN
hvd.rsl868	1717	8	milk	milk	NN
hvd.rsl868	1717	9	;	;	:
hvd.rsl868	1717	10	pour	pour	VB
hvd.rsl868	1717	11	it	-PRON-	PRP
hvd.rsl868	1717	12	over	over	IN
hvd.rsl868	1717	13	two	two	CD
hvd.rsl868	1717	14	table-	table-	NN
hvd.rsl868	1717	15	spoonfuls	spoonful	NNS
hvd.rsl868	1717	16	of	of	IN
hvd.rsl868	1717	17	sugar	sugar	NN
hvd.rsl868	1717	18	;	;	:
hvd.rsl868	1717	19	one	one	CD
hvd.rsl868	1717	20	quart	quart	NN
hvd.rsl868	1717	21	of	of	IN
hvd.rsl868	1717	22	lukewarm	lukewarm	JJ
hvd.rsl868	1717	23	water	water	NN
hvd.rsl868	1717	24	;	;	:
hvd.rsl868	1717	25	when	when	WRB
hvd.rsl868	1717	26	milk	milk	NN
hvd.rsl868	1717	27	is	be	VBZ
hvd.rsl868	1717	28	luke-	luke-	NN
hvd.rsl868	1717	29	warm	warm	JJ
hvd.rsl868	1717	30	add	add	VBP
hvd.rsl868	1717	31	the	the	DT
hvd.rsl868	1717	32	yeast	yeast	NN
hvd.rsl868	1717	33	and	and	CC
hvd.rsl868	1717	34	.	.	.
hvd.rsl868	1718	1	enough	enough	JJ
hvd.rsl868	1718	2	flour	flour	NN
hvd.rsl868	1718	3	to	to	TO
hvd.rsl868	1718	4	make	make	VB
hvd.rsl868	1718	5	a	a	DT
hvd.rsl868	1718	6	"	"	``
hvd.rsl868	1718	7	sponge	sponge	NN
hvd.rsl868	1718	8	.	.	.
hvd.rsl868	1718	9	"	"	''
hvd.rsl868	1719	1	Let	let	VB
hvd.rsl868	1719	2	rise	rise	VB
hvd.rsl868	1719	3	until	until	IN
hvd.rsl868	1719	4	it	-PRON-	PRP
hvd.rsl868	1719	5	doubles	double	VBZ
hvd.rsl868	1719	6	its	-PRON-	PRP$
hvd.rsl868	1719	7	original	original	JJ
hvd.rsl868	1719	8	bulk	bulk	NN
hvd.rsl868	1719	9	,	,	,
hvd.rsl868	1719	10	about	about	RB
hvd.rsl868	1719	11	two	two	CD
hvd.rsl868	1719	12	hours	hour	NNS
hvd.rsl868	1719	13	;	;	:
hvd.rsl868	1719	14	then	then	RB
hvd.rsl868	1719	15	cream	cream	NN
hvd.rsl868	1719	16	together	together	RB
hvd.rsl868	1719	17	half	half	PDT
hvd.rsl868	1719	18	a	a	DT
hvd.rsl868	1719	19	cupful	cupful	NN
hvd.rsl868	1719	20	of	of	IN
hvd.rsl868	1719	21	butter	butter	NN
hvd.rsl868	1719	22	and	and	CC
hvd.rsl868	1719	23	half	half	PDT
hvd.rsl868	1719	24	a	a	DT
hvd.rsl868	1719	25	cupful	cupful	NN
hvd.rsl868	1719	26	of	of	IN
hvd.rsl868	1719	27	sugar	sugar	NN
hvd.rsl868	1719	28	;	;	:
hvd.rsl868	1719	29	add	add	VB
hvd.rsl868	1719	30	two	two	CD
hvd.rsl868	1719	31	well	well	RB
hvd.rsl868	1719	32	-	-	HYPH
hvd.rsl868	1719	33	beaten	beat	VBN
hvd.rsl868	1719	34	eggs	egg	NNS
hvd.rsl868	1719	35	and	and	CC
hvd.rsl868	1719	36	one	one	CD
hvd.rsl868	1719	37	cupful	cupful	NN
hvd.rsl868	1719	38	of	of	IN
hvd.rsl868	1719	39	scalded	scald	VBN
hvd.rsl868	1719	40	milk	milk	NN
hvd.rsl868	1719	41	.	.	.
hvd.rsl868	1720	1	Mix	mix	VB
hvd.rsl868	1720	2	this	this	DT
hvd.rsl868	1720	3	into	into	IN
hvd.rsl868	1720	4	the	the	DT
hvd.rsl868	1720	5	sponge	sponge	NN
hvd.rsl868	1720	6	and	and	CC
hvd.rsl868	1720	7	add	add	VB
hvd.rsl868	1720	8	sufficient	sufficient	JJ
hvd.rsl868	1720	9	flour	flour	NN
hvd.rsl868	1720	10	to	to	TO
hvd.rsl868	1720	11	make	make	VB
hvd.rsl868	1720	12	a	a	DT
hvd.rsl868	1720	13	soft	soft	JJ
hvd.rsl868	1720	14	dough	dough	NN
hvd.rsl868	1720	15	;	;	:
hvd.rsl868	1720	16	knead	knead	VB
hvd.rsl868	1720	17	lightly	lightly	RB
hvd.rsl868	1720	18	,	,	,
hvd.rsl868	1720	19	cover	cover	VB
hvd.rsl868	1720	20	and	and	CC
hvd.rsl868	1720	21	set	set	VBN
hvd.rsl868	1720	22	to	to	TO
hvd.rsl868	1720	23	rise	rise	VB
hvd.rsl868	1720	24	until	until	IN
hvd.rsl868	1720	25	very	very	JJ
hvd.rsl868	1720	26	light	light	NN
hvd.rsl868	1720	27	;	;	:
hvd.rsl868	1720	28	then	then	RB
hvd.rsl868	1720	29	mold	mold	VB
hvd.rsl868	1720	30	into	into	IN
hvd.rsl868	1720	31	small	small	JJ
hvd.rsl868	1720	32	buns	bun	NNS
hvd.rsl868	1720	33	and	and	CC
hvd.rsl868	1720	34	lay	lie	VBD
hvd.rsl868	1720	35	in	in	IN
hvd.rsl868	1720	36	greased	grease	VBN
hvd.rsl868	1720	37	pans	pan	NNS
hvd.rsl868	1720	38	,	,	,
hvd.rsl868	1720	39	allowing	allow	VBG
hvd.rsl868	1720	40	plenty	plenty	NN
hvd.rsl868	1720	41	of	of	IN
hvd.rsl868	1720	42	room	room	NN
hvd.rsl868	1720	43	to	to	TO
hvd.rsl868	1720	44	rise	rise	VB
hvd.rsl868	1720	45	;	;	:
hvd.rsl868	1720	46	then	then	RB
hvd.rsl868	1720	47	bake	bake	VB
hvd.rsl868	1720	48	in	in	RP
hvd.rsl868	1720	49	a	a	DT
hvd.rsl868	1720	50	quick	quick	JJ
hvd.rsl868	1720	51	Qven	Qven	NNP
hvd.rsl868	1720	52	for	for	IN
hvd.rsl868	1720	53	15	15	CD
hvd.rsl868	1720	54	cr	cr	NN
hvd.rsl868	1720	55	20	20	CD
hvd.rsl868	1720	56	minutes	minute	NNS
hvd.rsl868	1720	57	.	.	.
hvd.rsl868	1721	1	They	-PRON-	PRP
hvd.rsl868	1721	2	must	must	MD
hvd.rsl868	1721	3	not	not	RB
hvd.rsl868	1721	4	be	be	VB
hvd.rsl868	1721	5	heavy	heavy	JJ
hvd.rsl868	1721	6	and	and	CC
hvd.rsl868	1721	7	doughy	doughy	JJ
hvd.rsl868	1721	8	,	,	,
hvd.rsl868	1721	9	THE	the	DT
hvd.rsl868	1721	10	RURAL	rural	JJ
hvd.rsl868	1721	11	COOK	COOK	NNP
hvd.rsl868	1721	12	BOOK	BOOK	NNP
hvd.rsl868	1721	13	.	.	.
hvd.rsl868	1722	1	85	85	CD
hvd.rsl868	1722	2	Hot	Hot	NNP
hvd.rsl868	1722	3	Cross	Cross	NNP
hvd.rsl868	1722	4	Buns.—Beat	Buns.—Beat	NNP
hvd.rsl868	1722	5	a	a	DT
hvd.rsl868	1722	6	quarter	quarter	NN
hvd.rsl868	1722	7	cup	cup	NN
hvd.rsl868	1722	8	of	of	IN
hvd.rsl868	1722	9	butter	butter	NN
hvd.rsl868	1722	10	to	to	IN
hvd.rsl868	1722	11	a	a	DT
hvd.rsl868	1722	12	cream	cream	NN
hvd.rsl868	1722	13	;	;	:
hvd.rsl868	1722	14	add	add	VB
hvd.rsl868	1722	15	four	four	CD
hvd.rsl868	1722	16	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1722	17	of	of	IN
hvd.rsl868	1722	18	sugar	sugar	NN
hvd.rsl868	1722	19	and	and	CC
hvd.rsl868	1722	20	then	then	RB
hvd.rsl868	1722	21	add	add	VB
hvd.rsl868	1722	22	gradually	gradually	RB
hvd.rsl868	1722	23	a	a	DT
hvd.rsl868	1722	24	pint	pint	NN
hvd.rsl868	1722	25	of	of	IN
hvd.rsl868	1722	26	milk	milk	NN
hvd.rsl868	1722	27	that	that	WDT
hvd.rsl868	1722	28	has	have	VBZ
hvd.rsl868	1722	29	been	be	VBN
hvd.rsl868	1722	30	scalded	scald	VBN
hvd.rsl868	1722	31	and	and	CC
hvd.rsl868	1722	32	cooled	cool	VBN
hvd.rsl868	1722	33	;	;	:
hvd.rsl868	1722	34	add	add	VB
hvd.rsl868	1722	35	a	a	DT
hvd.rsl868	1722	36	yeast	yeast	NN
hvd.rsl868	1722	37	cake	cake	NN
hvd.rsl868	1722	38	,	,	,
hvd.rsl868	1722	39	dissolved	dissolve	VBD
hvd.rsl868	1722	40	,	,	,
hvd.rsl868	1722	41	and	and	CC
hvd.rsl868	1722	42	sufficient	sufficient	JJ
hvd.rsl868	1722	43	flour	flour	NN
hvd.rsl868	1722	44	to	to	TO
hvd.rsl868	1722	45	make	make	VB
hvd.rsl868	1722	46	a	a	DT
hvd.rsl868	1722	47	batter	batter	NN
hvd.rsl868	1722	48	.	.	.
hvd.rsl868	1723	1	Beat	beat	VB
hvd.rsl868	1723	2	thoroughly	thoroughly	RB
hvd.rsl868	1723	3	.	.	.
hvd.rsl868	1724	1	Stand	stand	VB
hvd.rsl868	1724	2	in	in	IN
hvd.rsl868	1724	3	a	a	DT
hvd.rsl868	1724	4	warm	warm	JJ
hvd.rsl868	1724	5	place	place	NN
hvd.rsl868	1724	6	for	for	IN
hvd.rsl868	1724	7	about	about	RB
hvd.rsl868	1724	8	three	three	CD
hvd.rsl868	1724	9	hours	hour	NNS
hvd.rsl868	1724	10	.	.	.
hvd.rsl868	1725	1	Then	then	RB
hvd.rsl868	1725	2	add	add	VB
hvd.rsl868	1725	3	four	four	CD
hvd.rsl868	1725	4	eggs	egg	NNS
hvd.rsl868	1725	5	well	well	RB
hvd.rsl868	1725	6	beaten	beat	VBN
hvd.rsl868	1725	7	and	and	CC
hvd.rsl868	1725	8	flour	flour	NN
hvd.rsl868	1725	9	enough	enough	RB
hvd.rsl868	1725	10	to	to	TO
hvd.rsl868	1725	11	make	make	VB
hvd.rsl868	1725	12	a	a	DT
hvd.rsl868	1725	13	soft	soft	JJ
hvd.rsl868	1725	14	dough	dough	NN
hvd.rsl868	1725	15	.	.	.
hvd.rsl868	1726	1	Knead	knead	VB
hvd.rsl868	1726	2	carefully	carefully	RB
hvd.rsl868	1726	3	.	.	.
hvd.rsl868	1727	1	Stand	stand	VB
hvd.rsl868	1727	2	aside	aside	RB
hvd.rsl868	1727	3	until	until	IN
hvd.rsl868	1727	4	very	very	RB
hvd.rsl868	1727	5	light	light	NN
hvd.rsl868	1727	6	and	and	CC
hvd.rsl868	1727	7	form	form	NN
hvd.rsl868	1727	8	into	into	IN
hvd.rsl868	1727	9	buns	bun	NNS
hvd.rsl868	1727	10	.	.	.
hvd.rsl868	1728	1	Cut	cut	VB
hvd.rsl868	1728	2	them	-PRON-	PRP
hvd.rsl868	1728	3	in	in	IN
hvd.rsl868	1728	4	the	the	DT
hvd.rsl868	1728	5	center	center	NN
hvd.rsl868	1728	6	;	;	:
hvd.rsl868	1728	7	brush	brush	VB
hvd.rsl868	1728	8	them	-PRON-	PRP
hvd.rsl868	1728	9	with	with	IN
hvd.rsl868	1728	10	sugar	sugar	NN
hvd.rsl868	1728	11	and	and	CC
hvd.rsl868	1728	12	white	white	NN
hvd.rsl868	1728	13	of	of	IN
hvd.rsl868	1728	14	egg	egg	NN
hvd.rsl868	1728	15	and	and	CC
hvd.rsl868	1728	16	bake	bake	VB
hvd.rsl868	1728	17	in	in	RP
hvd.rsl868	1728	18	a	a	DT
hvd.rsl868	1728	19	quick	quick	JJ
hvd.rsl868	1728	20	oven	oven	NN
hvd.rsl868	1728	21	.	.	.
hvd.rsl868	1729	1	German	German	NNP
hvd.rsl868	1729	2	Coffee	Coffee	NNP
hvd.rsl868	1729	3	Cake.—Take	Cake.—Take	NNP
hvd.rsl868	1729	4	enough	enough	JJ
hvd.rsl868	1729	5	dough	dough	NN
hvd.rsl868	1729	6	after	after	IN
hvd.rsl868	1729	7	it	-PRON-	PRP
hvd.rsl868	1729	8	is	be	VBZ
hvd.rsl868	1729	9	mixed	mixed	JJ
hvd.rsl868	1729	10	for	for	IN
hvd.rsl868	1729	11	one	one	CD
hvd.rsl868	1729	12	loaf	loaf	NN
hvd.rsl868	1729	13	and	and	CC
hvd.rsl868	1729	14	add	add	VB
hvd.rsl868	1729	15	one	one	CD
hvd.rsl868	1729	16	egg	egg	NN
hvd.rsl868	1729	17	,	,	,
hvd.rsl868	1729	18	shortening	shorten	VBG
hvd.rsl868	1729	19	half	half	PDT
hvd.rsl868	1729	20	the	the	DT
hvd.rsl868	1729	21	size	size	NN
hvd.rsl868	1729	22	of	of	IN
hvd.rsl868	1729	23	an	an	DT
hvd.rsl868	1729	24	egg	egg	NN
hvd.rsl868	1729	25	and	and	CC
hvd.rsl868	1729	26	one	one	CD
hvd.rsl868	1729	27	-	-	HYPH
hvd.rsl868	1729	28	half	half	NN
hvd.rsl868	1729	29	cupful	cupful	NN
hvd.rsl868	1729	30	of	of	IN
hvd.rsl868	1729	31	sugar	sugar	NN
hvd.rsl868	1729	32	.	.	.
hvd.rsl868	1730	1	Mix	mix	VB
hvd.rsl868	1730	2	thoroughly	thoroughly	RB
hvd.rsl868	1730	3	through	through	IN
hvd.rsl868	1730	4	the	the	DT
hvd.rsl868	1730	5	dough	dough	NN
hvd.rsl868	1730	6	and	and	CC
hvd.rsl868	1730	7	add	add	VB
hvd.rsl868	1730	8	flour	flour	NN
hvd.rsl868	1730	9	enough	enough	RB
hvd.rsl868	1730	10	to	to	TO
hvd.rsl868	1730	11	roll	roll	VB
hvd.rsl868	1730	12	out	out	RP
hvd.rsl868	1730	13	an	an	DT
hvd.rsl868	1730	14	inch	inch	NN
hvd.rsl868	1730	15	thick	thick	JJ
hvd.rsl868	1730	16	;	;	:
hvd.rsl868	1730	17	let	let	VB
hvd.rsl868	1730	18	rise	rise	VB
hvd.rsl868	1730	19	and	and	CC
hvd.rsl868	1730	20	wet	wet	VB
hvd.rsl868	1730	21	the	the	DT
hvd.rsl868	1730	22	top	top	NN
hvd.rsl868	1730	23	of	of	IN
hvd.rsl868	1730	24	it	-PRON-	PRP
hvd.rsl868	1730	25	with	with	IN
hvd.rsl868	1730	26	cold	cold	JJ
hvd.rsl868	1730	27	water	water	NN
hvd.rsl868	1730	28	,	,	,
hvd.rsl868	1730	29	sprinkle	sprinkle	VB
hvd.rsl868	1730	30	with	with	IN
hvd.rsl868	1730	31	sugar	sugar	NN
hvd.rsl868	1730	32	and	and	CC
hvd.rsl868	1730	33	cinnamon	cinnamon	NN
hvd.rsl868	1730	34	,	,	,
hvd.rsl868	1730	35	and	and	CC
hvd.rsl868	1730	36	bake	bake	VB
hvd.rsl868	1730	37	.	.	.
hvd.rsl868	1731	1	To	to	TO
hvd.rsl868	1731	2	be	be	VB
hvd.rsl868	1731	3	cut	cut	VBN
hvd.rsl868	1731	4	in	in	IN
hvd.rsl868	1731	5	slices	slice	NNS
hvd.rsl868	1731	6	and	and	CC
hvd.rsl868	1731	7	eaten	eat	VBN
hvd.rsl868	1731	8	with	with	IN
hvd.rsl868	1731	9	or	or	CC
hvd.rsl868	1731	10	without	without	IN
hvd.rsl868	1731	11	butter	butter	NN
hvd.rsl868	1731	12	for	for	IN
hvd.rsl868	1731	13	breakfast	breakfast	NN
hvd.rsl868	1731	14	with	with	IN
hvd.rsl868	1731	15	coffee	coffee	NN
hvd.rsl868	1731	16	and	and	CC
hvd.rsl868	1731	17	put	put	VBD
hvd.rsl868	1731	18	up	up	RP
hvd.rsl868	1731	19	for	for	IN
hvd.rsl868	1731	20	the	the	DT
hvd.rsl868	1731	21	children	child	NNS
hvd.rsl868	1731	22	's	's	POS
hvd.rsl868	1731	23	school	school	NN
hvd.rsl868	1731	24	lunches	lunch	NNS
hvd.rsl868	1731	25	in	in	IN
hvd.rsl868	1731	26	place	place	NN
hvd.rsl868	1731	27	of	of	IN
hvd.rsl868	1731	28	so	so	RB
hvd.rsl868	1731	29	much	much	JJ
hvd.rsl868	1731	30	rich	rich	JJ
hvd.rsl868	1731	31	cake	cake	NN
hvd.rsl868	1731	32	.	.	.
hvd.rsl868	1732	1	For	for	IN
hvd.rsl868	1732	2	variety	variety	NN
hvd.rsl868	1732	3	roll	roll	VBP
hvd.rsl868	1732	4	the	the	DT
hvd.rsl868	1732	5	dough	dough	NN
hvd.rsl868	1732	6	quite	quite	RB
hvd.rsl868	1732	7	thin	thin	RB
hvd.rsl868	1732	8	and	and	CC
hvd.rsl868	1732	9	sprinkle	sprinkle	VB
hvd.rsl868	1732	10	it	-PRON-	PRP
hvd.rsl868	1732	11	with	with	IN
hvd.rsl868	1732	12	currants	currant	NNS
hvd.rsl868	1732	13	well	well	RB
hvd.rsl868	1732	14	cleansed	cleanse	VBN
hvd.rsl868	1732	15	and	and	CC
hvd.rsl868	1732	16	dates	date	NNS
hvd.rsl868	1732	17	or	or	CC
hvd.rsl868	1732	18	figs	fig	NNS
hvd.rsl868	1732	19	cut	cut	VBN
hvd.rsl868	1732	20	in	in	IN
hvd.rsl868	1732	21	small	small	JJ
hvd.rsl868	1732	22	bits	bit	NNS
hvd.rsl868	1732	23	;	;	:
hvd.rsl868	1732	24	then	then	RB
hvd.rsl868	1732	25	roll	roll	VB
hvd.rsl868	1732	26	up	up	RP
hvd.rsl868	1732	27	tightly	tightly	RB
hvd.rsl868	1732	28	and	and	CC
hvd.rsl868	1732	29	with	with	IN
hvd.rsl868	1732	30	a	a	DT
hvd.rsl868	1732	31	sharp	sharp	JJ
hvd.rsl868	1732	32	knife	knife	NN
hvd.rsl868	1732	33	cut	cut	VBN
hvd.rsl868	1732	34	into	into	IN
hvd.rsl868	1732	35	slices	slice	NNS
hvd.rsl868	1732	36	one	one	CD
hvd.rsl868	1732	37	-	-	HYPH
hvd.rsl868	1732	38	half	half	NN
hvd.rsl868	1732	39	inch	inch	NN
hvd.rsl868	1732	40	thick	thick	JJ
hvd.rsl868	1732	41	,	,	,
hvd.rsl868	1732	42	lay	lie	VBD
hvd.rsl868	1732	43	in	in	IN
hvd.rsl868	1732	44	greased	grease	VBN
hvd.rsl868	1732	45	pans	pan	NNS
hvd.rsl868	1732	46	,	,	,
hvd.rsl868	1732	47	let	let	VB
hvd.rsl868	1732	48	rise	rise	VB
hvd.rsl868	1732	49	and	and	CC
hvd.rsl868	1732	50	bake	bake	VB
hvd.rsl868	1732	51	in	in	RP
hvd.rsl868	1732	52	moderate	moderate	JJ
hvd.rsl868	1732	53	heat	heat	NN
hvd.rsl868	1732	54	.	.	.
hvd.rsl868	1733	1	Fastnachts.—Mix	fastnachts.—mix	IN
hvd.rsl868	1733	2	to	to	IN
hvd.rsl868	1733	3	a	a	DT
hvd.rsl868	1733	4	light	light	JJ
hvd.rsl868	1733	5	sponge	sponge	NN
hvd.rsl868	1733	6	the	the	DT
hvd.rsl868	1733	7	following	follow	VBG
hvd.rsl868	1733	8	ingredients	ingredient	NNS
hvd.rsl868	1733	9	:	:	:
hvd.rsl868	1733	10	Three-	Three-	NNP
hvd.rsl868	1733	11	fourths	fourth	NNS
hvd.rsl868	1733	12	quart	quart	NN
hvd.rsl868	1733	13	of	of	IN
hvd.rsl868	1733	14	warm	warm	JJ
hvd.rsl868	1733	15	milk	milk	NN
hvd.rsl868	1733	16	,	,	,
hvd.rsl868	1733	17	one	one	CD
hvd.rsl868	1733	18	-	-	HYPH
hvd.rsl868	1733	19	half	half	NN
hvd.rsl868	1733	20	pound	pound	NN
hvd.rsl868	1733	21	of	of	IN
hvd.rsl868	1733	22	sifted	sift	VBN
hvd.rsl868	1733	23	flour	flour	NN
hvd.rsl868	1733	24	,	,	,
hvd.rsl868	1733	25	four	four	CD
hvd.rsl868	1733	26	ounces	ounce	NNS
hvd.rsl868	1733	27	of	of	IN
hvd.rsl868	1733	28	melted	melt	VBN
hvd.rsl868	1733	29	butter	butter	NN
hvd.rsl868	1733	30	,	,	,
hvd.rsl868	1733	31	one	one	CD
hvd.rsl868	1733	32	ounce	ounce	NN
hvd.rsl868	1733	33	of	of	IN
hvd.rsl868	1733	34	yeast	yeast	NN
hvd.rsl868	1733	35	,	,	,
hvd.rsl868	1733	36	one	one	CD
hvd.rsl868	1733	37	-	-	HYPH
hvd.rsl868	1733	38	half	half	NN
hvd.rsl868	1733	39	cupful	cupful	NN
hvd.rsl868	1733	40	of	of	IN
hvd.rsl868	1733	41	sugar	sugar	NN
hvd.rsl868	1733	42	,	,	,
hvd.rsl868	1733	43	one	one	CD
hvd.rsl868	1733	44	egg	egg	NN
hvd.rsl868	1733	45	,	,	,
hvd.rsl868	1733	46	one	one	CD
hvd.rsl868	1733	47	-	-	HYPH
hvd.rsl868	1733	48	half	half	NN
hvd.rsl868	1733	49	pound	pound	NN
hvd.rsl868	1733	50	of	of	IN
hvd.rsl868	1733	51	warmed	warm	VBN
hvd.rsl868	1733	52	currants	currant	NNS
hvd.rsl868	1733	53	,	,	,
hvd.rsl868	1733	54	the	the	DT
hvd.rsl868	1733	55	grated	grate	VBN
hvd.rsl868	1733	56	rind	rind	NN
hvd.rsl868	1733	57	of	of	IN
hvd.rsl868	1733	58	a	a	DT
hvd.rsl868	1733	59	lemon	lemon	NN
hvd.rsl868	1733	60	,	,	,
hvd.rsl868	1733	61	one	one	CD
hvd.rsl868	1733	62	teaspoonful	teaspoonful	NN
hvd.rsl868	1733	63	of	of	IN
hvd.rsl868	1733	64	cinnamon	cinnamon	NN
hvd.rsl868	1733	65	.	.	.
hvd.rsl868	1734	1	Set	Set	VBN
hvd.rsl868	1734	2	in	in	IN
hvd.rsl868	1734	3	a	a	DT
hvd.rsl868	1734	4	warm	warm	JJ
hvd.rsl868	1734	5	place	place	NN
hvd.rsl868	1734	6	to	to	TO
hvd.rsl868	1734	7	rise	rise	VB
hvd.rsl868	1734	8	,	,	,
hvd.rsl868	1734	9	when	when	WRB
hvd.rsl868	1734	10	light	light	NN
hvd.rsl868	1734	11	add	add	VB
hvd.rsl868	1734	12	enough	enough	JJ
hvd.rsl868	1734	13	flour	flour	NN
hvd.rsl868	1734	14	to	to	IN
hvd.rsl868	1734	15	mold	mold	NN
hvd.rsl868	1734	16	into	into	IN
hvd.rsl868	1734	17	biscuits	biscuit	NNS
hvd.rsl868	1734	18	,	,	,
hvd.rsl868	1734	19	place	place	VB
hvd.rsl868	1734	20	them	-PRON-	PRP
hvd.rsl868	1734	21	on	on	IN
hvd.rsl868	1734	22	baking	bake	VBG
hvd.rsl868	1734	23	tins	tin	NNS
hvd.rsl868	1734	24	and	and	CC
hvd.rsl868	1734	25	let	let	VB
hvd.rsl868	1734	26	rise	rise	VB
hvd.rsl868	1734	27	once	once	RB
hvd.rsl868	1734	28	more	more	RBR
hvd.rsl868	1734	29	,	,	,
hvd.rsl868	1734	30	then	then	RB
hvd.rsl868	1734	31	rub	rub	VB
hvd.rsl868	1734	32	over	over	RP
hvd.rsl868	1734	33	the	the	DT
hvd.rsl868	1734	34	top	top	NN
hvd.rsl868	1734	35	with	with	IN
hvd.rsl868	1734	36	a	a	DT
hvd.rsl868	1734	37	brush	brush	NN
hvd.rsl868	1734	38	dipped	dip	VBN
hvd.rsl868	1734	39	in	in	IN
hvd.rsl868	1734	40	a	a	DT
hvd.rsl868	1734	41	well-	well-	JJ
hvd.rsl868	1734	42	beaten	beat	VBN
hvd.rsl868	1734	43	egg	egg	NN
hvd.rsl868	1734	44	.	.	.
hvd.rsl868	1735	1	Bake	bake	VB
hvd.rsl868	1735	2	in	in	IN
hvd.rsl868	1735	3	a	a	DT
hvd.rsl868	1735	4	hot	hot	JJ
hvd.rsl868	1735	5	oven	oven	NN
hvd.rsl868	1735	6	.	.	.
hvd.rsl868	1736	1	Many	many	JJ
hvd.rsl868	1736	2	prefer	prefer	VBP
hvd.rsl868	1736	3	to	to	TO
hvd.rsl868	1736	4	serve	serve	VB
hvd.rsl868	1736	5	them	-PRON-	PRP
hvd.rsl868	1736	6	warm	warm	JJ
hvd.rsl868	1736	7	with	with	IN
hvd.rsl868	1736	8	butter	butter	NN
hvd.rsl868	1736	9	.	.	.
hvd.rsl868	1737	1	Bran	Bran	NNP
hvd.rsl868	1737	2	Gems.—Beat	Gems.—Beat	NNP
hvd.rsl868	1737	3	two	two	CD
hvd.rsl868	1737	4	eggs	egg	NNS
hvd.rsl868	1737	5	very	very	RB
hvd.rsl868	1737	6	light	light	JJ
hvd.rsl868	1737	7	,	,	,
hvd.rsl868	1737	8	add	add	VB
hvd.rsl868	1737	9	half	half	PDT
hvd.rsl868	1737	10	a	a	DT
hvd.rsl868	1737	11	teaspoonful	teaspoonful	NN
hvd.rsl868	1737	12	of	of	IN
hvd.rsl868	1737	13	salt	salt	NN
hvd.rsl868	1737	14	,	,	,
hvd.rsl868	1737	15	a	a	DT
hvd.rsl868	1737	16	tablespoonful	tablespoonful	NN
hvd.rsl868	1737	17	of	of	IN
hvd.rsl868	1737	18	brown	brown	JJ
hvd.rsl868	1737	19	sugar	sugar	NN
hvd.rsl868	1737	20	and	and	CC
hvd.rsl868	1737	21	one	one	CD
hvd.rsl868	1737	22	and	and	CC
hvd.rsl868	1737	23	one	one	CD
hvd.rsl868	1737	24	-	-	HYPH
hvd.rsl868	1737	25	half	half	NN
hvd.rsl868	1737	26	cupfuls	cupful	NNS
hvd.rsl868	1737	27	of	of	IN
hvd.rsl868	1737	28	milk	milk	NN
hvd.rsl868	1737	29	,	,	,
hvd.rsl868	1737	30	then	then	RB
hvd.rsl868	1737	31	stir	stir	VB
hvd.rsl868	1737	32	in	in	IN
hvd.rsl868	1737	33	a	a	DT
hvd.rsl868	1737	34	pint	pint	NN
hvd.rsl868	1737	35	of	of	IN
hvd.rsl868	1737	36	finely	finely	RB
hvd.rsl868	1737	37	ground	grind	VBN
hvd.rsl868	1737	38	bran	bran	NN
hvd.rsl868	1737	39	.	.	.
hvd.rsl868	1738	1	Fill	fill	VB
hvd.rsl868	1738	2	oiled	oil	VBN
hvd.rsl868	1738	3	gem	gem	NN
hvd.rsl868	1738	4	pans	pan	NNS
hvd.rsl868	1738	5	half	half	NN
hvd.rsl868	1738	6	full	full	JJ
hvd.rsl868	1738	7	and	and	CC
hvd.rsl868	1738	8	bake	bake	VB
hvd.rsl868	1738	9	in	in	RP
hvd.rsl868	1738	10	a	a	DT
hvd.rsl868	1738	11	hot	hot	JJ
hvd.rsl868	1738	12	oven	oven	NN
hvd.rsl868	1738	13	20	20	CD
hvd.rsl868	1738	14	minutes	minute	NNS
hvd.rsl868	1738	15	.	.	.
hvd.rsl868	1739	1	These	these	DT
hvd.rsl868	1739	2	gems	gem	NNS
hvd.rsl868	1739	3	are	be	VBP
hvd.rsl868	1739	4	advised	advise	VBN
hvd.rsl868	1739	5	in	in	IN
hvd.rsl868	1739	6	some	some	DT
hvd.rsl868	1739	7	forms	form	NNS
hvd.rsl868	1739	8	of	of	IN
hvd.rsl868	1739	9	indigestion	indigestion	NN
hvd.rsl868	1739	10	,	,	,
hvd.rsl868	1739	11	where	where	WRB
hvd.rsl868	1739	12	fine	fine	JJ
hvd.rsl868	1739	13	flour	flour	NN
hvd.rsl868	1739	14	is	be	VBZ
hvd.rsl868	1739	15	objectionable	objectionable	JJ
hvd.rsl868	1739	16	.	.	.
hvd.rsl868	1740	1	Corn	Corn	NNP
hvd.rsl868	1740	2	Gems.—Sift	Gems.—Sift	NNP
hvd.rsl868	1740	3	together	together	RB
hvd.rsl868	1740	4	one	one	CD
hvd.rsl868	1740	5	pint	pint	NN
hvd.rsl868	1740	6	of	of	IN
hvd.rsl868	1740	7	cornmeal	cornmeal	NN
hvd.rsl868	1740	8	,	,	,
hvd.rsl868	1740	9	one	one	CD
hvd.rsl868	1740	10	pint	pint	NN
hvd.rsl868	1740	11	of	of	IN
hvd.rsl868	1740	12	flour	flour	NN
hvd.rsl868	1740	13	and	and	CC
hvd.rsl868	1740	14	two	two	CD
hvd.rsl868	1740	15	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1740	16	of	of	IN
hvd.rsl868	1740	17	baking	baking	NN
hvd.rsl868	1740	18	powder	powder	NN
hvd.rsl868	1740	19	.	.	.
hvd.rsl868	1741	1	Add	add	VB
hvd.rsl868	1741	2	one	one	CD
hvd.rsl868	1741	3	-	-	HYPH
hvd.rsl868	1741	4	third	third	NN
hvd.rsl868	1741	5	of	of	IN
hvd.rsl868	1741	6	a	a	DT
hvd.rsl868	1741	7	pint	pint	NN
hvd.rsl868	1741	8	each	each	DT
hvd.rsl868	1741	9	of	of	IN
hvd.rsl868	1741	10	milk	milk	NN
hvd.rsl868	1741	11	and	and	CC
hvd.rsl868	1741	12	water	water	NN
hvd.rsl868	1741	13	.	.	.
hvd.rsl868	1742	1	Mix	mix	VB
hvd.rsl868	1742	2	into	into	IN
hvd.rsl868	1742	3	a	a	DT
hvd.rsl868	1742	4	firm	firm	JJ
hvd.rsl868	1742	5	batter	batter	NN
hvd.rsl868	1742	6	and	and	CC
hvd.rsl868	1742	7	fill	fill	VB
hvd.rsl868	1742	8	greased	grease	VBN
hvd.rsl868	1742	9	gem	gem	NN
hvd.rsl868	1742	10	pans	pan	NNS
hvd.rsl868	1742	11	two-	two-	XX
hvd.rsl868	1742	12	thirds	third	NNS
hvd.rsl868	1742	13	full	full	JJ
hvd.rsl868	1742	14	.	.	.
hvd.rsl868	1743	1	Entire	entire	JJ
hvd.rsl868	1743	2	Wheat	Wheat	NNP
hvd.rsl868	1743	3	Gems.—Three	Gems.—Three	NNP
hvd.rsl868	1743	4	cupfuls	cupfuls	NNP
hvd.rsl868	1743	5	entire	entire	JJ
hvd.rsl868	1743	6	wheat	wheat	NN
hvd.rsl868	1743	7	flour	flour	NN
hvd.rsl868	1743	8	or	or	CC
hvd.rsl868	1743	9	wheat	wheat	NN
hvd.rsl868	1743	10	meal	meal	NN
hvd.rsl868	1743	11	,	,	,
hvd.rsl868	1743	12	two	two	CD
hvd.rsl868	1743	13	cupfuls	cupfuls	NNP
hvd.rsl868	1743	14	cold	cold	JJ
hvd.rsl868	1743	15	water	water	NN
hvd.rsl868	1743	16	,	,	,
hvd.rsl868	1743	17	half	half	JJ
hvd.rsl868	1743	18	cupful	cupful	NN
hvd.rsl868	1743	19	of	of	IN
hvd.rsl868	1743	20	milk	milk	NN
hvd.rsl868	1743	21	.	.	.
hvd.rsl868	1744	1	Heat	heat	NN
hvd.rsl868	1744	2	gem	gem	NN
hvd.rsl868	1744	3	pans	pan	NNS
hvd.rsl868	1744	4	very	very	RB
hvd.rsl868	1744	5	hot	hot	JJ
hvd.rsl868	1744	6	on	on	IN
hvd.rsl868	1744	7	the	the	DT
hvd.rsl868	1744	8	top	top	NN
hvd.rsl868	1744	9	of	of	IN
hvd.rsl868	1744	10	the	the	DT
hvd.rsl868	1744	11	stove	stove	NN
hvd.rsl868	1744	12	,	,	,
hvd.rsl868	1744	13	fill	fill	VB
hvd.rsl868	1744	14	them	-PRON-	PRP
hvd.rsl868	1744	15	even	even	RB
hvd.rsl868	1744	16	full	full	JJ
hvd.rsl868	1744	17	of	of	IN
hvd.rsl868	1744	18	the	the	DT
hvd.rsl868	1744	19	batter	batter	NN
hvd.rsl868	1744	20	,	,	,
hvd.rsl868	1744	21	place	place	VB
hvd.rsl868	1744	22	on	on	IN
hvd.rsl868	1744	23	the	the	DT
hvd.rsl868	1744	24	grate	grate	NN
hvd.rsl868	1744	25	of	of	IN
hvd.rsl868	1744	26	a	a	DT
hvd.rsl868	1744	27	very	very	RB
hvd.rsl868	1744	28	hot	hot	JJ
hvd.rsl868	1744	29	oven	oven	NN
hvd.rsl868	1744	30	.	.	.
hvd.rsl868	1745	1	Let	let	VB
hvd.rsl868	1745	2	them	-PRON-	PRP
hvd.rsl868	1745	3	remain	remain	VB
hvd.rsl868	1745	4	10	10	CD
hvd.rsl868	1745	5	minutes	minute	NNS
hvd.rsl868	1745	6	on	on	IN
hvd.rsl868	1745	7	the	the	DT
hvd.rsl868	1745	8	grate	grate	NN
hvd.rsl868	1745	9	,	,	,
hvd.rsl868	1745	10	then	then	RB
hvd.rsl868	1745	11	bake	bake	VB
hvd.rsl868	1745	12	30	30	CD
hvd.rsl868	1745	13	minutes	minute	NNS
hvd.rsl868	1745	14	on	on	IN
hvd.rsl868	1745	15	the	the	DT
hvd.rsl868	1745	16	bottom	bottom	NN
hvd.rsl868	1745	17	of	of	IN
hvd.rsl868	1745	18	the	the	DT
hvd.rsl868	1745	19	oven	oven	NN
hvd.rsl868	1745	20	.	.	.
hvd.rsl868	1746	1	They	-PRON-	PRP
hvd.rsl868	1746	2	are	be	VBP
hvd.rsl868	1746	3	nearly	nearly	RB
hvd.rsl868	1746	4	as	as	IN
hvd.rsl868	1746	5	86	86	CD
hvd.rsl868	1746	6	THE	the	DT
hvd.rsl868	1746	7	RURAL	rural	JJ
hvd.rsl868	1746	8	COOK	COOK	NNP
hvd.rsl868	1746	9	BOOK	book	NN
hvd.rsl868	1746	10	.	.	.
hvd.rsl868	1747	1	good	good	JJ
hvd.rsl868	1747	2	if	if	IN
hvd.rsl868	1747	3	2J4	2j4	CD
hvd.rsl868	1747	4	cupfuls	cupful	NNS
hvd.rsl868	1747	5	of	of	IN
hvd.rsl868	1747	6	water	water	NN
hvd.rsl868	1747	7	and	and	CC
hvd.rsl868	1747	8	no	no	DT
hvd.rsl868	1747	9	milk	milk	NN
hvd.rsl868	1747	10	is	be	VBZ
hvd.rsl868	1747	11	used	use	VBN
hvd.rsl868	1747	12	.	.	.
hvd.rsl868	1748	1	Do	do	VBP
hvd.rsl868	1748	2	not	not	RB
hvd.rsl868	1748	3	use	use	VB
hvd.rsl868	1748	4	any	any	DT
hvd.rsl868	1748	5	salt	salt	NN
hvd.rsl868	1748	6	,	,	,
hvd.rsl868	1748	7	or	or	CC
hvd.rsl868	1748	8	they	-PRON-	PRP
hvd.rsl868	1748	9	will	will	MD
hvd.rsl868	1748	10	not	not	RB
hvd.rsl868	1748	11	be	be	VB
hvd.rsl868	1748	12	so	so	RB
hvd.rsl868	1748	13	light	light	JJ
hvd.rsl868	1748	14	.	.	.
hvd.rsl868	1749	1	Puff	puff	VB
hvd.rsl868	1749	2	Gems.—Beat	Gems.—Beat	NNP
hvd.rsl868	1749	3	very	very	RB
hvd.rsl868	1749	4	light	light	JJ
hvd.rsl868	1749	5	one	one	CD
hvd.rsl868	1749	6	egg	egg	NN
hvd.rsl868	1749	7	,	,	,
hvd.rsl868	1749	8	then	then	RB
hvd.rsl868	1749	9	add	add	VB
hvd.rsl868	1749	10	to	to	IN
hvd.rsl868	1749	11	it	-PRON-	PRP
hvd.rsl868	1749	12	one	one	CD
hvd.rsl868	1749	13	-	-	HYPH
hvd.rsl868	1749	14	quarter	quarter	NN
hvd.rsl868	1749	15	cup-	cup-	VB
hvd.rsl868	1749	16	ful	ful	JJ
hvd.rsl868	1749	17	sugar	sugar	NN
hvd.rsl868	1749	18	,	,	,
hvd.rsl868	1749	19	two	two	CD
hvd.rsl868	1749	20	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1749	21	of	of	IN
hvd.rsl868	1749	22	melted	melt	VBN
hvd.rsl868	1749	23	butter	butter	NN
hvd.rsl868	1749	24	,	,	,
hvd.rsl868	1749	25	one	one	CD
hvd.rsl868	1749	26	cupfuf	cupfuf	NN
hvd.rsl868	1749	27	of	of	IN
hvd.rsl868	1749	28	sour	sour	JJ
hvd.rsl868	1749	29	milk	milk	NN
hvd.rsl868	1749	30	.	.	.
hvd.rsl868	1750	1	Beat	beat	VB
hvd.rsl868	1750	2	all	all	RB
hvd.rsl868	1750	3	well	well	RB
hvd.rsl868	1750	4	.	.	.
hvd.rsl868	1751	1	Then	then	RB
hvd.rsl868	1751	2	add	add	VB
hvd.rsl868	1751	3	one	one	CD
hvd.rsl868	1751	4	cupful	cupful	NN
hvd.rsl868	1751	5	of	of	IN
hvd.rsl868	1751	6	cornmeal	cornmeal	NN
hvd.rsl868	1751	7	and	and	CC
hvd.rsl868	1751	8	one	one	CD
hvd.rsl868	1751	9	cupful	cupful	NN
hvd.rsl868	1751	10	of	of	IN
hvd.rsl868	1751	11	white	white	JJ
hvd.rsl868	1751	12	flour	flour	NN
hvd.rsl868	1751	13	into	into	IN
hvd.rsl868	1751	14	which	which	WDT
hvd.rsl868	1751	15	has	have	VBZ
hvd.rsl868	1751	16	been	be	VBN
hvd.rsl868	1751	17	well	well	RB
hvd.rsl868	1751	18	mixed	mix	VBN
hvd.rsl868	1751	19	one	one	CD
hvd.rsl868	1751	20	heaping	heap	VBG
hvd.rsl868	1751	21	teaspoonful	teaspoonful	NN
hvd.rsl868	1751	22	of	of	IN
hvd.rsl868	1751	23	baking	baking	NN
hvd.rsl868	1751	24	powder	powder	NN
hvd.rsl868	1751	25	.	.	.
hvd.rsl868	1752	1	Lastly	lastly	RB
hvd.rsl868	1752	2	dissolve	dissolve	VB
hvd.rsl868	1752	3	one	one	CD
hvd.rsl868	1752	4	-	-	HYPH
hvd.rsl868	1752	5	quarter	quarter	NN
hvd.rsl868	1752	6	teaspoonful	teaspoonful	NN
hvd.rsl868	1752	7	of	of	IN
hvd.rsl868	1752	8	soda	soda	NN
hvd.rsl868	1752	9	in	in	IN
hvd.rsl868	1752	10	one	one	CD
hvd.rsl868	1752	11	tablespoonful	tablespoonful	NN
hvd.rsl868	1752	12	of	of	IN
hvd.rsl868	1752	13	boiling	boil	VBG
hvd.rsl868	1752	14	water	water	NN
hvd.rsl868	1752	15	,	,	,
hvd.rsl868	1752	16	add	add	VB
hvd.rsl868	1752	17	,	,	,
hvd.rsl868	1752	18	beat	beat	VBD
hvd.rsl868	1752	19	well	well	RB
hvd.rsl868	1752	20	and	and	CC
hvd.rsl868	1752	21	pour	pour	VB
hvd.rsl868	1752	22	in	in	IN
hvd.rsl868	1752	23	gem	gem	NN
hvd.rsl868	1752	24	pans	pan	NNS
hvd.rsl868	1752	25	,	,	,
hvd.rsl868	1752	26	and	and	CC
hvd.rsl868	1752	27	bake	bake	VB
hvd.rsl868	1752	28	20	20	CD
hvd.rsl868	1752	29	minutes	minute	NNS
hvd.rsl868	1752	30	in	in	IN
hvd.rsl868	1752	31	a	a	DT
hvd.rsl868	1752	32	hot	hot	JJ
hvd.rsl868	1752	33	oven	oven	NN
hvd.rsl868	1752	34	.	.	.
hvd.rsl868	1753	1	Golden	Golden	NNP
hvd.rsl868	1753	2	Johnny	Johnny	NNP
hvd.rsl868	1753	3	Cake.—Heat	Cake.—Heat	NNP
hvd.rsl868	1753	4	to	to	IN
hvd.rsl868	1753	5	scalding	scald	VBG
hvd.rsl868	1753	6	point	point	NN
hvd.rsl868	1753	7	one	one	CD
hvd.rsl868	1753	8	pint	pint	NN
hvd.rsl868	1753	9	of	of	IN
hvd.rsl868	1753	10	sweet	sweet	JJ
hvd.rsl868	1753	11	milk	milk	NN
hvd.rsl868	1753	12	;	;	:
hvd.rsl868	1753	13	while	while	IN
hvd.rsl868	1753	14	hot	hot	JJ
hvd.rsl868	1753	15	stir	stir	NN
hvd.rsl868	1753	16	into	into	IN
hvd.rsl868	1753	17	it	-PRON-	PRP
hvd.rsl868	1753	18	one	one	CD
hvd.rsl868	1753	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1753	20	butter	butter	NN
hvd.rsl868	1753	21	,	,	,
hvd.rsl868	1753	22	one	one	CD
hvd.rsl868	1753	23	teaspoonful	teaspoonful	NN
hvd.rsl868	1753	24	white	white	NNP
hvd.rsl868	1753	25	su-	su-	NNP
hvd.rsl868	1753	26	gar	gar	NNP
hvd.rsl868	1753	27	and	and	CC
hvd.rsl868	1753	28	three	three	CD
hvd.rsl868	1753	29	-	-	HYPH
hvd.rsl868	1753	30	fourths	fourth	NNS
hvd.rsl868	1753	31	of	of	IN
hvd.rsl868	1753	32	a	a	DT
hvd.rsl868	1753	33	cupful	cupful	NN
hvd.rsl868	1753	34	of	of	IN
hvd.rsl868	1753	35	steamed	steamed	JJ
hvd.rsl868	1753	36	squash	squash	NN
hvd.rsl868	1753	37	out	out	IN
hvd.rsl868	1753	38	of	of	IN
hvd.rsl868	1753	39	which	which	WDT
hvd.rsl868	1753	40	all	all	DT
hvd.rsl868	1753	41	water	water	NN
hvd.rsl868	1753	42	has	have	VBZ
hvd.rsl868	1753	43	been	be	VBN
hvd.rsl868	1753	44	pressed	press	VBN
hvd.rsl868	1753	45	.	.	.
hvd.rsl868	1754	1	Sift	sift	VB
hvd.rsl868	1754	2	together	together	RB
hvd.rsl868	1754	3	two	two	CD
hvd.rsl868	1754	4	cupfuls	cupful	NNS
hvd.rsl868	1754	5	cornmeal	cornmeal	NN
hvd.rsl868	1754	6	,	,	,
hvd.rsl868	1754	7	one	one	PRP
hvd.rsl868	1754	8	cup-	cup-	JJ
hvd.rsl868	1754	9	ful	ful	JJ
hvd.rsl868	1754	10	flour	flour	NN
hvd.rsl868	1754	11	,	,	,
hvd.rsl868	1754	12	two	two	CD
hvd.rsl868	1754	13	heaping	heap	VBG
hvd.rsl868	1754	14	teaspoonfuls	teaspoonfuls	NNP
hvd.rsl868	1754	15	baking	baking	NN
hvd.rsl868	1754	16	powder	powder	NN
hvd.rsl868	1754	17	and	and	CC
hvd.rsl868	1754	18	a	a	DT
hvd.rsl868	1754	19	scant	scant	JJ
hvd.rsl868	1754	20	tea-	tea-	NN
hvd.rsl868	1754	21	spoonful	spoonful	NN
hvd.rsl868	1754	22	salt	salt	NN
hvd.rsl868	1754	23	.	.	.
hvd.rsl868	1755	1	Add	add	VB
hvd.rsl868	1755	2	to	to	IN
hvd.rsl868	1755	3	this	this	DT
hvd.rsl868	1755	4	,	,	,
hvd.rsl868	1755	5	gradually	gradually	RB
hvd.rsl868	1755	6	,	,	,
hvd.rsl868	1755	7	the	the	DT
hvd.rsl868	1755	8	milk	milk	NN
hvd.rsl868	1755	9	and	and	CC
hvd.rsl868	1755	10	squash	squash	NN
hvd.rsl868	1755	11	,	,	,
hvd.rsl868	1755	12	as	as	RB
hvd.rsl868	1755	13	soon	soon	RB
hvd.rsl868	1755	14	as	as	IN
hvd.rsl868	1755	15	it	-PRON-	PRP
hvd.rsl868	1755	16	is	be	VBZ
hvd.rsl868	1755	17	lukewarm	lukewarm	JJ
hvd.rsl868	1755	18	.	.	.
hvd.rsl868	1756	1	Bake	bake	VB
hvd.rsl868	1756	2	in	in	RP
hvd.rsl868	1756	3	one	one	CD
hvd.rsl868	1756	4	greased	greased	JJ
hvd.rsl868	1756	5	pan	pan	NN
hvd.rsl868	1756	6	,	,	,
hvd.rsl868	1756	7	or	or	CC
hvd.rsl868	1756	8	in	in	IN
hvd.rsl868	1756	9	gem	gem	NN
hvd.rsl868	1756	10	pans	pan	NNS
hvd.rsl868	1756	11	if	if	IN
hvd.rsl868	1756	12	preferred	prefer	VBN
hvd.rsl868	1756	13	.	.	.
hvd.rsl868	1757	1	If	if	IN
hvd.rsl868	1757	2	it	-PRON-	PRP
hvd.rsl868	1757	3	seems	seem	VBZ
hvd.rsl868	1757	4	stiff	stiff	JJ
hvd.rsl868	1757	5	a	a	DT
hvd.rsl868	1757	6	little	little	JJ
hvd.rsl868	1757	7	more	more	JJR
hvd.rsl868	1757	8	milk	milk	NN
hvd.rsl868	1757	9	may	may	MD
hvd.rsl868	1757	10	be	be	VB
hvd.rsl868	1757	11	added	add	VBN
hvd.rsl868	1757	12	.	.	.
hvd.rsl868	1758	1	Bake	bake	VB
hvd.rsl868	1758	2	in	in	IN
hvd.rsl868	1758	3	a	a	DT
hvd.rsl868	1758	4	quick	quick	JJ
hvd.rsl868	1758	5	oven	oven	NN
hvd.rsl868	1758	6	.	.	.
hvd.rsl868	1759	1	Meal	meal	NN
hvd.rsl868	1759	2	varies	vary	VBZ
hvd.rsl868	1759	3	so	so	IN
hvd.rsl868	1759	4	that	that	IN
hvd.rsl868	1759	5	it	-PRON-	PRP
hvd.rsl868	1759	6	is	be	VBZ
hvd.rsl868	1759	7	hard	hard	JJ
hvd.rsl868	1759	8	to	to	TO
hvd.rsl868	1759	9	give	give	VB
hvd.rsl868	1759	10	the	the	DT
hvd.rsl868	1759	11	exact	exact	JJ
hvd.rsl868	1759	12	quantity	quantity	NN
hvd.rsl868	1759	13	.	.	.
hvd.rsl868	1760	1	Oatmeal	oatmeal	NN
hvd.rsl868	1760	2	Gems.—Separate	Gems.—Separate	NNP
hvd.rsl868	1760	3	two	two	CD
hvd.rsl868	1760	4	eggs	egg	NNS
hvd.rsl868	1760	5	;	;	,
hvd.rsl868	1760	6	beat	beat	VBD
hvd.rsl868	1760	7	the	the	DT
hvd.rsl868	1760	8	yolks	yolk	NNS
hvd.rsl868	1760	9	for	for	IN
hvd.rsl868	1760	10	a	a	DT
hvd.rsl868	1760	11	moment	moment	NN
hvd.rsl868	1760	12	;	;	:
hvd.rsl868	1760	13	add	add	VB
hvd.rsl868	1760	14	a	a	DT
hvd.rsl868	1760	15	half	half	JJ
hvd.rsl868	1760	16	pint	pint	NN
hvd.rsl868	1760	17	of	of	IN
hvd.rsl868	1760	18	milk	milk	NN
hvd.rsl868	1760	19	,	,	,
hvd.rsl868	1760	20	then	then	RB
hvd.rsl868	1760	21	one	one	CD
hvd.rsl868	1760	22	and	and	CC
hvd.rsl868	1760	23	one	one	CD
hvd.rsl868	1760	24	-	-	HYPH
hvd.rsl868	1760	25	half	half	NN
hvd.rsl868	1760	26	cup	cup	NN
hvd.rsl868	1760	27	of	of	IN
hvd.rsl868	1760	28	bread	bread	NN
hvd.rsl868	1760	29	flour	flour	NN
hvd.rsl868	1760	30	,	,	,
hvd.rsl868	1760	31	and	and	CC
hvd.rsl868	1760	32	beat	beat	VBD
hvd.rsl868	1760	33	thoroughly	thoroughly	RB
hvd.rsl868	1760	34	;	;	:
hvd.rsl868	1760	35	add	add	VB
hvd.rsl868	1760	36	a	a	DT
hvd.rsl868	1760	37	tablespoonful	tablespoonful	NN
hvd.rsl868	1760	38	of	of	IN
hvd.rsl868	1760	39	melted	melt	VBN
hvd.rsl868	1760	40	butter	butter	NN
hvd.rsl868	1760	41	,	,	,
hvd.rsl868	1760	42	a	a	DT
hvd.rsl868	1760	43	half	half	JJ
hvd.rsl868	1760	44	-	-	HYPH
hvd.rsl868	1760	45	teaspoonful	teaspoonful	NN
hvd.rsl868	1760	46	of	of	IN
hvd.rsl868	1760	47	ialt	ialt	NNP
hvd.rsl868	1760	48	,	,	,
hvd.rsl868	1760	49	one	one	CD
hvd.rsl868	1760	50	cup	cup	NN
hvd.rsl868	1760	51	of	of	IN
hvd.rsl868	1760	52	left	leave	VBN
hvd.rsl868	1760	53	-	-	HYPH
hvd.rsl868	1760	54	over	over	RP
hvd.rsl868	1760	55	oatmeal	oatmeal	NN
hvd.rsl868	1760	56	porridge	porridge	NN
hvd.rsl868	1760	57	and	and	CC
hvd.rsl868	1760	58	one	one	CD
hvd.rsl868	1760	59	rounding	round	VBG
hvd.rsl868	1760	60	teaspoonful	teaspoonful	NN
hvd.rsl868	1760	61	of	of	IN
hvd.rsl868	1760	62	baking	baking	NN
hvd.rsl868	1760	63	powder	powder	NN
hvd.rsl868	1760	64	.	.	.
hvd.rsl868	1761	1	Beat	Beat	VBN
hvd.rsl868	1761	2	for	for	IN
hvd.rsl868	1761	3	about	about	RB
hvd.rsl868	1761	4	two	two	CD
hvd.rsl868	1761	5	minutes	minute	NNS
hvd.rsl868	1761	6	.	.	.
hvd.rsl868	1762	1	Fold	fold	VB
hvd.rsl868	1762	2	in	in	RB
hvd.rsl868	1762	3	carefully	carefully	RB
hvd.rsl868	1762	4	the	the	DT
hvd.rsl868	1762	5	well	well	RB
hvd.rsl868	1762	6	-	-	HYPH
hvd.rsl868	1762	7	beaten	beat	VBN
hvd.rsl868	1762	8	whites	white	NNS
hvd.rsl868	1762	9	of	of	IN
hvd.rsl868	1762	10	the	the	DT
hvd.rsl868	1762	11	eggs	egg	NNS
hvd.rsl868	1762	12	.	.	.
hvd.rsl868	1763	1	Pour	pour	VB
hvd.rsl868	1763	2	this	this	DT
hvd.rsl868	1763	3	mixture	mixture	NN
hvd.rsl868	1763	4	into	into	IN
hvd.rsl868	1763	5	12	12	CD
hvd.rsl868	1763	6	greased	grease	VBN
hvd.rsl868	1763	7	gerri	gerri	NNP
hvd.rsl868	1763	8	pans	pan	NNS
hvd.rsl868	1763	9	and	and	CC
hvd.rsl868	1763	10	bake	bake	VB
hvd.rsl868	1763	11	in	in	RP
hvd.rsl868	1763	12	a	a	DT
hvd.rsl868	1763	13	moderately	moderately	RB
hvd.rsl868	1763	14	quick	quick	JJ
hvd.rsl868	1763	15	oven	oven	NN
hvd.rsl868	1763	16	20	20	CD
hvd.rsl868	1763	17	minutes	minute	NNS
hvd.rsl868	1763	18	.	.	.
hvd.rsl868	1764	1	Popovers.—To	Popovers.—To	NNS
hvd.rsl868	1764	2	make	make	VB
hvd.rsl868	1764	3	them	-PRON-	PRP
hvd.rsl868	1764	4	without	without	IN
hvd.rsl868	1764	5	baking	bake	VBG
hvd.rsl868	1764	6	powder	powder	NN
hvd.rsl868	1764	7	beat	beat	VBD
hvd.rsl868	1764	8	three	three	CD
hvd.rsl868	1764	9	eggs	egg	NNS
hvd.rsl868	1764	10	until	until	IN
hvd.rsl868	1764	11	very	very	RB
hvd.rsl868	1764	12	light	light	JJ
hvd.rsl868	1764	13	,	,	,
hvd.rsl868	1764	14	then	then	RB
hvd.rsl868	1764	15	add	add	VB
hvd.rsl868	1764	16	two	two	CD
hvd.rsl868	1764	17	cupfuls	cupful	NNS
hvd.rsl868	1764	18	of	of	IN
hvd.rsl868	1764	19	sweet	sweet	JJ
hvd.rsl868	1764	20	milk	milk	NN
hvd.rsl868	1764	21	and	and	CC
hvd.rsl868	1764	22	one	one	CD
hvd.rsl868	1764	23	-	-	HYPH
hvd.rsl868	1764	24	half	half	NN
hvd.rsl868	1764	25	tea	tea	NN
hvd.rsl868	1764	26	spoonful	spoonful	NN
hvd.rsl868	1764	27	of	of	IN
hvd.rsl868	1764	28	salt	salt	NN
hvd.rsl868	1764	29	.	.	.
hvd.rsl868	1765	1	Stir	stir	VB
hvd.rsl868	1765	2	in	in	IN
hvd.rsl868	1765	3	four	four	CD
hvd.rsl868	1765	4	cupfuls	cupful	NNS
hvd.rsl868	1765	5	of	of	IN
hvd.rsl868	1765	6	flour	flour	NN
hvd.rsl868	1765	7	,	,	,
hvd.rsl868	1765	8	and	and	CC
hvd.rsl868	1765	9	see	see	VB
hvd.rsl868	1765	10	that	that	IN
hvd.rsl868	1765	11	the	the	DT
hvd.rsl868	1765	12	batter	batter	NN
hvd.rsl868	1765	13	is	be	VBZ
hvd.rsl868	1765	14	very	very	RB
hvd.rsl868	1765	15	smooth	smooth	JJ
hvd.rsl868	1765	16	;	;	:
hvd.rsl868	1765	17	then	then	RB
hvd.rsl868	1765	18	add	add	VB
hvd.rsl868	1765	19	one	one	CD
hvd.rsl868	1765	20	additional	additional	JJ
hvd.rsl868	1765	21	cupful	cupful	NN
hvd.rsl868	1765	22	of	of	IN
hvd.rsl868	1765	23	milk	milk	NN
hvd.rsl868	1765	24	and	and	CC
hvd.rsl868	1765	25	a	a	DT
hvd.rsl868	1765	26	piece	piece	NN
hvd.rsl868	1765	27	of	of	IN
hvd.rsl868	1765	28	butter	butter	NN
hvd.rsl868	1765	29	the	the	DT
hvd.rsl868	1765	30	size	size	NN
hvd.rsl868	1765	31	of	of	IN
hvd.rsl868	1765	32	an	an	DT
hvd.rsl868	1765	33	egg	egg	NN
hvd.rsl868	1765	34	,	,	,
hvd.rsl868	1765	35	melted	melt	VBN
hvd.rsl868	1765	36	.	.	.
hvd.rsl868	1766	1	Heat	heat	VB
hvd.rsl868	1766	2	the	the	DT
hvd.rsl868	1766	3	pop	pop	NN
hvd.rsl868	1766	4	-	-	HYPH
hvd.rsl868	1766	5	over	over	RP
hvd.rsl868	1766	6	irons	iron	NNS
hvd.rsl868	1766	7	or	or	CC
hvd.rsl868	1766	8	cups	cup	NNS
hvd.rsl868	1766	9	,	,	,
hvd.rsl868	1766	10	and	and	CC
hvd.rsl868	1766	11	when	when	WRB
hvd.rsl868	1766	12	they	-PRON-	PRP
hvd.rsl868	1766	13	are	be	VBP
hvd.rsl868	1766	14	very	very	RB
hvd.rsl868	1766	15	hot	hot	JJ
hvd.rsl868	1766	16	nearly	nearly	RB
hvd.rsl868	1766	17	fill	fill	VBP
hvd.rsl868	1766	18	with	with	IN
hvd.rsl868	1766	19	the	the	DT
hvd.rsl868	1766	20	batter	batter	NN
hvd.rsl868	1766	21	.	.	.
hvd.rsl868	1767	1	Bake	bake	VB
hvd.rsl868	1767	2	in	in	IN
hvd.rsl868	1767	3	a	a	DT
hvd.rsl868	1767	4	quick	quick	JJ
hvd.rsl868	1767	5	oven	oven	NN
hvd.rsl868	1767	6	for	for	IN
hvd.rsl868	1767	7	half	half	PDT
hvd.rsl868	1767	8	an	an	DT
hvd.rsl868	1767	9	hour	hour	NN
hvd.rsl868	1767	10	.	.	.
hvd.rsl868	1768	1	To	to	TO
hvd.rsl868	1768	2	make	make	VB
hvd.rsl868	1768	3	pop	pop	NN
hvd.rsl868	1768	4	-	-	HYPH
hvd.rsl868	1768	5	overs	over	NNS
hvd.rsl868	1768	6	with	with	IN
hvd.rsl868	1768	7	baking	baking	NN
hvd.rsl868	1768	8	powder	powder	NN
hvd.rsl868	1768	9	re-	re-	RB
hvd.rsl868	1768	10	quires	quire	VBZ
hvd.rsl868	1768	11	one	one	CD
hvd.rsl868	1768	12	egg	egg	NN
hvd.rsl868	1768	13	,	,	,
hvd.rsl868	1768	14	well	well	RB
hvd.rsl868	1768	15	beaten	beat	VBN
hvd.rsl868	1768	16	,	,	,
hvd.rsl868	1768	17	one	one	CD
hvd.rsl868	1768	18	large	large	JJ
hvd.rsl868	1768	19	spoonful	spoonful	NN
hvd.rsl868	1768	20	of	of	IN
hvd.rsl868	1768	21	melted	melt	VBN
hvd.rsl868	1768	22	butter	butter	NN
hvd.rsl868	1768	23	,	,	,
hvd.rsl868	1768	24	two	two	CD
hvd.rsl868	1768	25	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1768	26	of	of	IN
hvd.rsl868	1768	27	sugar	sugar	NN
hvd.rsl868	1768	28	,	,	,
hvd.rsl868	1768	29	one	one	CD
hvd.rsl868	1768	30	cupful	cupful	NN
hvd.rsl868	1768	31	of	of	IN
hvd.rsl868	1768	32	sweet	sweet	JJ
hvd.rsl868	1768	33	milk	milk	NN
hvd.rsl868	1768	34	,	,	,
hvd.rsl868	1768	35	\%	\%	NN
hvd.rsl868	1768	36	cupful	cupful	NN
hvd.rsl868	1768	37	of	of	IN
hvd.rsl868	1768	38	flour	flour	NN
hvd.rsl868	1768	39	,	,	,
hvd.rsl868	1768	40	salt	salt	NN
hvd.rsl868	1768	41	,	,	,
hvd.rsl868	1768	42	and	and	CC
hvd.rsl868	1768	43	one	one	CD
hvd.rsl868	1768	44	-	-	HYPH
hvd.rsl868	1768	45	fourth	fourth	JJ
hvd.rsl868	1768	46	teaspoonful	teaspoonful	NN
hvd.rsl868	1768	47	of	of	IN
hvd.rsl868	1768	48	baking	baking	NN
hvd.rsl868	1768	49	powder	powder	NN
hvd.rsl868	1768	50	.	.	.
hvd.rsl868	1769	1	Popovers	Popovers	NNPS
hvd.rsl868	1769	2	Without	without	IN
hvd.rsl868	1769	3	Eggs.—One	Eggs.—One	NNP
hvd.rsl868	1769	4	cup	cup	NN
hvd.rsl868	1769	5	of	of	IN
hvd.rsl868	1769	6	milk	milk	NN
hvd.rsl868	1769	7	,	,	,
hvd.rsl868	1769	8	one	one	CD
hvd.rsl868	1769	9	cup	cup	NN
hvd.rsl868	1769	10	of	of	IN
hvd.rsl868	1769	11	water	water	NN
hvd.rsl868	1769	12	,	,	,
hvd.rsl868	1769	13	no	no	DT
hvd.rsl868	1769	14	salt	salt	NN
hvd.rsl868	1769	15	and	and	CC
hvd.rsl868	1769	16	no	no	DT
hvd.rsl868	1769	17	baking	baking	NN
hvd.rsl868	1769	18	powder	powder	NN
hvd.rsl868	1769	19	.	.	.
hvd.rsl868	1770	1	The	the	DT
hvd.rsl868	1770	2	gem	gem	NN
hvd.rsl868	1770	3	pans	pan	NNS
hvd.rsl868	1770	4	are	be	VBP
hvd.rsl868	1770	5	heated	heat	VBN
hvd.rsl868	1770	6	,	,	,
hvd.rsl868	1770	7	a	a	DT
hvd.rsl868	1770	8	piece	piece	NN
hvd.rsl868	1770	9	of	of	IN
hvd.rsl868	1770	10	butter	butter	NN
hvd.rsl868	1770	11	the	the	DT
hvd.rsl868	1770	12	size	size	NN
hvd.rsl868	1770	13	of	of	IN
hvd.rsl868	1770	14	a	a	DT
hvd.rsl868	1770	15	walnut	walnut	NN
hvd.rsl868	1770	16	being	be	VBG
hvd.rsl868	1770	17	put	put	VBN
hvd.rsl868	1770	18	to	to	TO
hvd.rsl868	1770	19	melt	melt	VB
hvd.rsl868	1770	20	in	in	IN
hvd.rsl868	1770	21	each	each	DT
hvd.rsl868	1770	22	little	little	JJ
hvd.rsl868	1770	23	pan	pan	NN
hvd.rsl868	1770	24	while	while	IN
hvd.rsl868	1770	25	the	the	DT
hvd.rsl868	1770	26	batter	batter	NN
hvd.rsl868	1770	27	is	be	VBZ
hvd.rsl868	1770	28	beaten	beat	VBN
hvd.rsl868	1770	29	up	up	RP
hvd.rsl868	1770	30	.	.	.
hvd.rsl868	1771	1	The	the	DT
hvd.rsl868	1771	2	oven	oven	NN
hvd.rsl868	1771	3	must	must	MD
hvd.rsl868	1771	4	be	be	VB
hvd.rsl868	1771	5	good	good	JJ
hvd.rsl868	1771	6	,	,	,
hvd.rsl868	1771	7	with	with	IN
hvd.rsl868	1771	8	steady	steady	JJ
hvd.rsl868	1771	9	heat	heat	NN
hvd.rsl868	1771	10	,	,	,
hvd.rsl868	1771	11	and	and	CC
hvd.rsl868	1771	12	the	the	DT
hvd.rsl868	1771	13	door	door	NN
hvd.rsl868	1771	14	must	must	MD
hvd.rsl868	1771	15	not	not	RB
hvd.rsl868	1771	16	be	be	VB
hvd.rsl868	1771	17	opened	open	VBN
hvd.rsl868	1771	18	for	for	IN
hvd.rsl868	1771	19	23	23	CD
hvd.rsl868	1771	20	minutes	minute	NNS
hvd.rsl868	1771	21	after	after	IN
hvd.rsl868	1771	22	the	the	DT
hvd.rsl868	1771	23	popovers	popover	NNS
hvd.rsl868	1771	24	are	be	VBP
hvd.rsl868	1771	25	put	put	VBN
hvd.rsl868	1771	26	in	in	RP
hvd.rsl868	1771	27	,	,	,
hvd.rsl868	1771	28	or	or	CC
hvd.rsl868	1771	29	they	-PRON-	PRP
hvd.rsl868	1771	30	will	will	MD
hvd.rsl868	1771	31	fall	fall	VB
hvd.rsl868	1771	32	.	.	.
hvd.rsl868	1772	1	Salt	salt	NN
hvd.rsl868	1772	2	will	will	MD
hvd.rsl868	1772	3	prevent	prevent	VB
hvd.rsl868	1772	4	them	-PRON-	PRP
hvd.rsl868	1772	5	from	from	IN
hvd.rsl868	1772	6	rising	rise	VBG
hvd.rsl868	1772	7	,	,	,
hvd.rsl868	1772	8	but	but	CC
hvd.rsl868	1772	9	if	if	IN
hvd.rsl868	1772	10	made	make	VBN
hvd.rsl868	1772	11	accord-	accord-	NN
hvd.rsl868	1772	12	ing	e	VBG
hvd.rsl868	1772	13	to	to	IN
hvd.rsl868	1772	14	directions	direction	NNS
hvd.rsl868	1772	15	,	,	,
hvd.rsl868	1772	16	they	-PRON-	PRP
hvd.rsl868	1772	17	will	will	MD
hvd.rsl868	1772	18	be	be	VB
hvd.rsl868	1772	19	very	very	RB
hvd.rsl868	1772	20	light	light	JJ
hvd.rsl868	1772	21	.	.	.
hvd.rsl868	1773	1	Flour	flour	NN
hvd.rsl868	1773	2	enough	enough	RB
hvd.rsl868	1773	3	for	for	IN
hvd.rsl868	1773	4	drop	drop	NN
hvd.rsl868	1773	5	batter	batter	NN
hvd.rsl868	1773	6	.	.	.
hvd.rsl868	1774	1	THE	the	DT
hvd.rsl868	1774	2	RURAL	rural	JJ
hvd.rsl868	1774	3	COOK	COOK	NNP
hvd.rsl868	1774	4	BOOK	BOOK	NNP
hvd.rsl868	1774	5	.	.	.
hvd.rsl868	1775	1	87	87	CD
hvd.rsl868	1775	2	Breakfast	Breakfast	NNP
hvd.rsl868	1775	3	Rolls.—Three	Rolls.—Three	NNP
hvd.rsl868	1775	4	cups	cup	NNS
hvd.rsl868	1775	5	of	of	IN
hvd.rsl868	1775	6	sweet	sweet	JJ
hvd.rsl868	1775	7	milk	milk	NN
hvd.rsl868	1775	8	,	,	,
hvd.rsl868	1775	9	one	one	CD
hvd.rsl868	1775	10	cup	cup	NN
hvd.rsl868	1775	11	of	of	IN
hvd.rsl868	1775	12	butter	butter	NN
hvd.rsl868	1775	13	or	or	CC
hvd.rsl868	1775	14	lard	lard	NN
hvd.rsl868	1775	15	;	;	:
hvd.rsl868	1775	16	dissolve	dissolve	VB
hvd.rsl868	1775	17	one	one	CD
hvd.rsl868	1775	18	yeast	yeast	NN
hvd.rsl868	1775	19	cake	cake	NN
hvd.rsl868	1775	20	in	in	IN
hvd.rsl868	1775	21	a	a	DT
hvd.rsl868	1775	22	cup	cup	NN
hvd.rsl868	1775	23	of	of	IN
hvd.rsl868	1775	24	warm	warm	JJ
hvd.rsl868	1775	25	water	water	NN
hvd.rsl868	1775	26	,	,	,
hvd.rsl868	1775	27	mix	mix	VB
hvd.rsl868	1775	28	with	with	IN
hvd.rsl868	1775	29	flour	flour	NN
hvd.rsl868	1775	30	enough	enough	RB
hvd.rsl868	1775	31	to	to	TO
hvd.rsl868	1775	32	make	make	VB
hvd.rsl868	1775	33	dough	dough	NN
hvd.rsl868	1775	34	.	.	.
hvd.rsl868	1776	1	Let	let	VB
hvd.rsl868	1776	2	rise	rise	VB
hvd.rsl868	1776	3	over	over	IN
hvd.rsl868	1776	4	night	night	NN
hvd.rsl868	1776	5	,	,	,
hvd.rsl868	1776	6	in	in	IN
hvd.rsl868	1776	7	the	the	DT
hvd.rsl868	1776	8	morning	morning	NN
hvd.rsl868	1776	9	add	add	VB
hvd.rsl868	1776	10	one	one	CD
hvd.rsl868	1776	11	egg	egg	NN
hvd.rsl868	1776	12	,	,	,
hvd.rsl868	1776	13	knead	knead	VB
hvd.rsl868	1776	14	thoroughly	thoroughly	RB
hvd.rsl868	1776	15	,	,	,
hvd.rsl868	1776	16	let	let	VB
hvd.rsl868	1776	17	rise	rise	VB
hvd.rsl868	1776	18	again	again	RB
hvd.rsl868	1776	19	,	,	,
hvd.rsl868	1776	20	and	and	CC
hvd.rsl868	1776	21	when	when	WRB
hvd.rsl868	1776	22	light	light	NN
hvd.rsl868	1776	23	make	make	VBP
hvd.rsl868	1776	24	out	out	RP
hvd.rsl868	1776	25	in	in	IN
hvd.rsl868	1776	26	rolls	roll	NNS
hvd.rsl868	1776	27	Place	Place	NNP
hvd.rsl868	1776	28	in	in	IN
hvd.rsl868	1776	29	pans	pan	NNS
hvd.rsl868	1776	30	,	,	,
hvd.rsl868	1776	31	keep	keep	VB
hvd.rsl868	1776	32	warm	warm	JJ
hvd.rsl868	1776	33	,	,	,
hvd.rsl868	1776	34	and	and	CC
hvd.rsl868	1776	35	bake	bake	VB
hvd.rsl868	1776	36	when	when	WRB
hvd.rsl868	1776	37	very	very	RB
hvd.rsl868	1776	38	light	light	NN
hvd.rsl868	1776	39	.	.	.
hvd.rsl868	1777	1	Buttermilk	Buttermilk	NNP
hvd.rsl868	1777	2	Muffins.—A	Muffins.—A	NNP
hvd.rsl868	1777	3	quart	quart	NN
hvd.rsl868	1777	4	of	of	IN
hvd.rsl868	1777	5	fresh	fresh	JJ
hvd.rsl868	1777	6	buttermilk	buttermilk	NN
hvd.rsl868	1777	7	,	,	,
hvd.rsl868	1777	8	one	one	CD
hvd.rsl868	1777	9	teaspoonful	teaspoonful	NN
hvd.rsl868	1777	10	of	of	IN
hvd.rsl868	1777	11	soda	soda	NN
hvd.rsl868	1777	12	,	,	,
hvd.rsl868	1777	13	a	a	DT
hvd.rsl868	1777	14	pinch	pinch	NN
hvd.rsl868	1777	15	of	of	IN
hvd.rsl868	1777	16	salt	salt	NN
hvd.rsl868	1777	17	and	and	CC
hvd.rsl868	1777	18	enough	enough	JJ
hvd.rsl868	1777	19	flour	flour	NN
hvd.rsl868	1777	20	to	to	TO
hvd.rsl868	1777	21	make	make	VB
hvd.rsl868	1777	22	a	a	DT
hvd.rsl868	1777	23	stiff	stiff	JJ
hvd.rsl868	1777	24	batter	batter	NN
hvd.rsl868	1777	25	and	and	CC
hvd.rsl868	1777	26	two	two	CD
hvd.rsl868	1777	27	or	or	CC
hvd.rsl868	1777	28	three	three	CD
hvd.rsl868	1777	29	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1777	30	of	of	IN
hvd.rsl868	1777	31	sour	sour	JJ
hvd.rsl868	1777	32	cream	cream	NN
hvd.rsl868	1777	33	.	.	.
hvd.rsl868	1778	1	Dissolve	dissolve	VB
hvd.rsl868	1778	2	the	the	DT
hvd.rsl868	1778	3	soda	soda	NN
hvd.rsl868	1778	4	in	in	IN
hvd.rsl868	1778	5	a	a	DT
hvd.rsl868	1778	6	little	little	JJ
hvd.rsl868	1778	7	of	of	IN
hvd.rsl868	1778	8	the	the	DT
hvd.rsl868	1778	9	buttermilk	buttermilk	NN
hvd.rsl868	1778	10	,	,	,
hvd.rsl868	1778	11	then	then	RB
hvd.rsl868	1778	12	add	add	VB
hvd.rsl868	1778	13	to	to	IN
hvd.rsl868	1778	14	the	the	DT
hvd.rsl868	1778	15	rest	rest	NN
hvd.rsl868	1778	16	;	;	:
hvd.rsl868	1778	17	add	add	VB
hvd.rsl868	1778	18	salt	salt	NN
hvd.rsl868	1778	19	and	and	CC
hvd.rsl868	1778	20	cream	cream	NN
hvd.rsl868	1778	21	and	and	CC
hvd.rsl868	1778	22	the	the	DT
hvd.rsl868	1778	23	flour	flour	NN
hvd.rsl868	1778	24	.	.	.
hvd.rsl868	1779	1	Bake	bake	VB
hvd.rsl868	1779	2	in	in	IN
hvd.rsl868	1779	3	gem	gem	NN
hvd.rsl868	1779	4	pans	pan	NNS
hvd.rsl868	1779	5	in	in	IN
hvd.rsl868	1779	6	a	a	DT
hvd.rsl868	1779	7	hot	hot	JJ
hvd.rsl868	1779	8	oven	oven	NN
hvd.rsl868	1779	9	.	.	.
hvd.rsl868	1780	1	Bread	Bread	NNP
hvd.rsl868	1780	2	Sponge	Sponge	NNP
hvd.rsl868	1780	3	Muffins.—Late	Muffins.—Late	NNP
hvd.rsl868	1780	4	in	in	IN
hvd.rsl868	1780	5	the	the	DT
hvd.rsl868	1780	6	evening	evening	NN
hvd.rsl868	1780	7	set	set	VBD
hvd.rsl868	1780	8	a	a	DT
hvd.rsl868	1780	9	sponge	sponge	NN
hvd.rsl868	1780	10	as	as	IN
hvd.rsl868	1780	11	for	for	IN
hvd.rsl868	1780	12	water	water	NN
hvd.rsl868	1780	13	bread	bread	NN
hvd.rsl868	1780	14	,	,	,
hvd.rsl868	1780	15	allowing	allow	VBG
hvd.rsl868	1780	16	a	a	DT
hvd.rsl868	1780	17	pint	pint	NN
hvd.rsl868	1780	18	of	of	IN
hvd.rsl868	1780	19	warm	warm	JJ
hvd.rsl868	1780	20	water	water	NN
hvd.rsl868	1780	21	for	for	IN
hvd.rsl868	1780	22	a	a	DT
hvd.rsl868	1780	23	dozen	dozen	NN
hvd.rsl868	1780	24	muffins	muffin	NNS
hvd.rsl868	1780	25	,	,	,
hvd.rsl868	1780	26	a	a	DT
hvd.rsl868	1780	27	third	third	NN
hvd.rsl868	1780	28	of	of	IN
hvd.rsl868	1780	29	a	a	DT
hvd.rsl868	1780	30	cake	cake	NN
hvd.rsl868	1780	31	of	of	IN
hvd.rsl868	1780	32	compressed	compress	VBN
hvd.rsl868	1780	33	yeast	yeast	NN
hvd.rsl868	1780	34	and	and	CC
hvd.rsl868	1780	35	a	a	DT
hvd.rsl868	1780	36	pinch	pinch	NN
hvd.rsl868	1780	37	of	of	IN
hvd.rsl868	1780	38	salt	salt	NN
hvd.rsl868	1780	39	.	.	.
hvd.rsl868	1781	1	Mix	mix	VB
hvd.rsl868	1781	2	the	the	DT
hvd.rsl868	1781	3	bat-	bat-	XX
hvd.rsl868	1781	4	ter	ter	NN
hvd.rsl868	1781	5	a	a	DT
hvd.rsl868	1781	6	little	little	JJ
hvd.rsl868	1781	7	thicker	thick	JJR
hvd.rsl868	1781	8	than	than	IN
hvd.rsl868	1781	9	for	for	IN
hvd.rsl868	1781	10	pancakes	pancake	NNS
hvd.rsl868	1781	11	and	and	CC
hvd.rsl868	1781	12	beat	beat	VBD
hvd.rsl868	1781	13	thoroughly	thoroughly	RB
hvd.rsl868	1781	14	.	.	.
hvd.rsl868	1782	1	In	in	IN
hvd.rsl868	1782	2	the	the	DT
hvd.rsl868	1782	3	morning	morning	NN
hvd.rsl868	1782	4	have	have	VBP
hvd.rsl868	1782	5	gem	gem	NN
hvd.rsl868	1782	6	pans	pan	NNS
hvd.rsl868	1782	7	greased	grease	VBN
hvd.rsl868	1782	8	,	,	,
hvd.rsl868	1782	9	and	and	CC
hvd.rsl868	1782	10	in	in	IN
hvd.rsl868	1782	11	cold	cold	JJ
hvd.rsl868	1782	12	weather	weather	NN
hvd.rsl868	1782	13	warm	warm	VBP
hvd.rsl868	1782	14	them	-PRON-	PRP
hvd.rsl868	1782	15	;	;	:
hvd.rsl868	1782	16	pour	pour	VB
hvd.rsl868	1782	17	in	in	IN
hvd.rsl868	1782	18	the	the	DT
hvd.rsl868	1782	19	batter	batter	NN
hvd.rsl868	1782	20	without	without	IN
hvd.rsl868	1782	21	stirring	stir	VBG
hvd.rsl868	1782	22	,	,	,
hvd.rsl868	1782	23	filling	fill	VBG
hvd.rsl868	1782	24	half	half	RB
hvd.rsl868	1782	25	full	full	JJ
hvd.rsl868	1782	26	;	;	:
hvd.rsl868	1782	27	let	let	VB
hvd.rsl868	1782	28	them	-PRON-	PRP
hvd.rsl868	1782	29	rise	rise	VB
hvd.rsl868	1782	30	at	at	IN
hvd.rsl868	1782	31	least	least	JJS
hvd.rsl868	1782	32	an	an	DT
hvd.rsl868	1782	33	hour	hour	NN
hvd.rsl868	1782	34	and	and	CC
hvd.rsl868	1782	35	bake	bake	VB
hvd.rsl868	1782	36	in	in	RP
hvd.rsl868	1782	37	a	a	DT
hvd.rsl868	1782	38	hot	hot	JJ
hvd.rsl868	1782	39	oven	oven	NN
hvd.rsl868	1782	40	.	.	.
hvd.rsl868	1783	1	Cape	Cape	NNP
hvd.rsl868	1783	2	Cod	Cod	NNP
hvd.rsl868	1783	3	Muffins.—Sift	Muffins.—Sift	NNP
hvd.rsl868	1783	4	two	two	CD
hvd.rsl868	1783	5	cupfuls	cupful	NNS
hvd.rsl868	1783	6	of	of	IN
hvd.rsl868	1783	7	flour	flour	NN
hvd.rsl868	1783	8	with	with	IN
hvd.rsl868	1783	9	two	two	CD
hvd.rsl868	1783	10	teaspoonful	teaspoonful	NN
hvd.rsl868	1783	11	*	*	NFP
hvd.rsl868	1783	12	of	of	IN
hvd.rsl868	1783	13	baking	baking	NN
hvd.rsl868	1783	14	powder	powder	NN
hvd.rsl868	1783	15	,	,	,
hvd.rsl868	1783	16	a	a	DT
hvd.rsl868	1783	17	half	half	JJ
hvd.rsl868	1783	18	-	-	HYPH
hvd.rsl868	1783	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1783	20	of	of	IN
hvd.rsl868	1783	21	salt	salt	NN
hvd.rsl868	1783	22	and	and	CC
hvd.rsl868	1783	23	one	one	CD
hvd.rsl868	1783	24	rounded	rounded	JJ
hvd.rsl868	1783	25	teaspoonful	teaspoonful	NN
hvd.rsl868	1783	26	of	of	IN
hvd.rsl868	1783	27	sugar	sugar	NN
hvd.rsl868	1783	28	.	.	.
hvd.rsl868	1784	1	Beat	Beat	VBD
hvd.rsl868	1784	2	three	three	CD
hvd.rsl868	1784	3	eggs	egg	NNS
hvd.rsl868	1784	4	without	without	IN
hvd.rsl868	1784	5	separating	separate	VBG
hvd.rsl868	1784	6	;	;	:
hvd.rsl868	1784	7	add	add	VB
hvd.rsl868	1784	8	to	to	IN
hvd.rsl868	1784	9	them	-PRON-	PRP
hvd.rsl868	1784	10	\l/2	\l/2	CD
hvd.rsl868	1784	11	cupful	cupful	NN
hvd.rsl868	1784	12	of	of	IN
hvd.rsl868	1784	13	milk	milk	NN
hvd.rsl868	1784	14	and	and	CC
hvd.rsl868	1784	15	stir	stir	VB
hvd.rsl868	1784	16	the	the	DT
hvd.rsl868	1784	17	milk	milk	NN
hvd.rsl868	1784	18	and	and	CC
hvd.rsl868	1784	19	eggs	egg	NNS
hvd.rsl868	1784	20	into	into	IN
hvd.rsl868	1784	21	the	the	DT
hvd.rsl868	1784	22	flour	flour	NN
hvd.rsl868	1784	23	.	.	.
hvd.rsl868	1785	1	Have	have	VBP
hvd.rsl868	1785	2	ready	ready	JJ
hvd.rsl868	1785	3	a	a	DT
hvd.rsl868	1785	4	cupful	cupful	NN
hvd.rsl868	1785	5	of	of	IN
hvd.rsl868	1785	6	carefully	carefully	RB
hvd.rsl868	1785	7	-	-	HYPH
hvd.rsl868	1785	8	cleaned	clean	VBN
hvd.rsl868	1785	9	blueberries	blueberry	NNS
hvd.rsl868	1785	10	and	and	CC
hvd.rsl868	1785	11	stir	stir	VB
hvd.rsl868	1785	12	them	-PRON-	PRP
hvd.rsl868	1785	13	lightly	lightly	RB
hvd.rsl868	1785	14	into	into	IN
hvd.rsl868	1785	15	the	the	DT
hvd.rsl868	1785	16	mixture	mixture	NN
hvd.rsl868	1785	17	.	.	.
hvd.rsl868	1786	1	Bake	bake	VB
hvd.rsl868	1786	2	in	in	IN
hvd.rsl868	1786	3	hot	hot	JJ
hvd.rsl868	1786	4	buttered	buttered	JJ
hvd.rsl868	1786	5	gem	gem	NN
hvd.rsl868	1786	6	pans	pan	NNS
hvd.rsl868	1786	7	in	in	IN
hvd.rsl868	1786	8	a	a	DT
hvd.rsl868	1786	9	quick	quick	JJ
hvd.rsl868	1786	10	oven	oven	NN
hvd.rsl868	1786	11	for	for	IN
hvd.rsl868	1786	12	15	15	CD
hvd.rsl868	1786	13	minutes	minute	NNS
hvd.rsl868	1786	14	.	.	.
hvd.rsl868	1787	1	Cream	cream	NN
hvd.rsl868	1787	2	of	of	IN
hvd.rsl868	1787	3	Wheat	Wheat	NNP
hvd.rsl868	1787	4	Muffins.—Add	Muffins.—Add	NNP
hvd.rsl868	1787	5	to	to	IN
hvd.rsl868	1787	6	two	two	CD
hvd.rsl868	1787	7	cupfuls	cupful	NNS
hvd.rsl868	1787	8	of	of	IN
hvd.rsl868	1787	9	cooked	cook	VBN
hvd.rsl868	1787	10	cream	cream	NN
hvd.rsl868	1787	11	of	of	IN
hvd.rsl868	1787	12	wheat	wheat	NN
hvd.rsl868	1787	13	,	,	,
hvd.rsl868	1787	14	a	a	DT
hvd.rsl868	1787	15	cupful	cupful	NN
hvd.rsl868	1787	16	of	of	IN
hvd.rsl868	1787	17	milk	milk	NN
hvd.rsl868	1787	18	and	and	CC
hvd.rsl868	1787	19	work	work	VB
hvd.rsl868	1787	20	it	-PRON-	PRP
hvd.rsl868	1787	21	smooth	smooth	JJ
hvd.rsl868	1787	22	,	,	,
hvd.rsl868	1787	23	then	then	RB
hvd.rsl868	1787	24	two	two	CD
hvd.rsl868	1787	25	eggs	egg	NNS
hvd.rsl868	1787	26	well	well	RB
hvd.rsl868	1787	27	beaten	beat	VBN
hvd.rsl868	1787	28	and	and	CC
hvd.rsl868	1787	29	a	a	DT
hvd.rsl868	1787	30	tablespoonful	tablespoonful	NN
hvd.rsl868	1787	31	of	of	IN
hvd.rsl868	1787	32	sugar	sugar	NN
hvd.rsl868	1787	33	;	;	:
hvd.rsl868	1787	34	to	to	IN
hvd.rsl868	1787	35	a	a	DT
hvd.rsl868	1787	36	pint	pint	NN
hvd.rsl868	1787	37	of	of	IN
hvd.rsl868	1787	38	flour	flour	NN
hvd.rsl868	1787	39	add	add	VB
hvd.rsl868	1787	40	two	two	CD
hvd.rsl868	1787	41	small	small	JJ
hvd.rsl868	1787	42	tea-	tea-	JJ
hvd.rsl868	1787	43	spoonfuls	spoonful	NNS
hvd.rsl868	1787	44	of	of	IN
hvd.rsl868	1787	45	baking	baking	NN
hvd.rsl868	1787	46	powder	powder	NN
hvd.rsl868	1787	47	,	,	,
hvd.rsl868	1787	48	and	and	CC
hvd.rsl868	1787	49	a	a	DT
hvd.rsl868	1787	50	half	half	JJ
hvd.rsl868	1787	51	teaspoonful	teaspoonful	NN
hvd.rsl868	1787	52	of	of	IN
hvd.rsl868	1787	53	salt	salt	NN
hvd.rsl868	1787	54	,	,	,
hvd.rsl868	1787	55	rub	rub	VB
hvd.rsl868	1787	56	into	into	IN
hvd.rsl868	1787	57	the	the	DT
hvd.rsl868	1787	58	flour	flour	NN
hvd.rsl868	1787	59	a	a	DT
hvd.rsl868	1787	60	tablespoonful	tablespoonful	JJ
hvd.rsl868	1787	61	lard	lard	NN
hvd.rsl868	1787	62	or	or	CC
hvd.rsl868	1787	63	butter	butter	NN
hvd.rsl868	1787	64	;	;	:
hvd.rsl868	1787	65	add	add	VB
hvd.rsl868	1787	66	to	to	IN
hvd.rsl868	1787	67	these	these	DT
hvd.rsl868	1787	68	ingredients	ingredient	NNS
hvd.rsl868	1787	69	the	the	DT
hvd.rsl868	1787	70	wheat	wheat	NN
hvd.rsl868	1787	71	that	that	WDT
hvd.rsl868	1787	72	has	have	VBZ
hvd.rsl868	1787	73	been	be	VBN
hvd.rsl868	1787	74	mixed	mix	VBN
hvd.rsl868	1787	75	with	with	IN
hvd.rsl868	1787	76	the	the	DT
hvd.rsl868	1787	77	milk	milk	NN
hvd.rsl868	1787	78	and	and	CC
hvd.rsl868	1787	79	eggs	egg	NNS
hvd.rsl868	1787	80	.	.	.
hvd.rsl868	1788	1	Butter	butter	NN
hvd.rsl868	1788	2	muffin	muffin	NN
hvd.rsl868	1788	3	pans	pan	NNS
hvd.rsl868	1788	4	,	,	,
hvd.rsl868	1788	5	fill	fill	VB
hvd.rsl868	1788	6	them	-PRON-	PRP
hvd.rsl868	1788	7	two	two	CD
hvd.rsl868	1788	8	-	-	HYPH
hvd.rsl868	1788	9	thirds	third	NNS
hvd.rsl868	1788	10	full	full	JJ
hvd.rsl868	1788	11	,	,	,
hvd.rsl868	1788	12	and	and	CC
hvd.rsl868	1788	13	bake	bake	VB
hvd.rsl868	1788	14	in	in	RP
hvd.rsl868	1788	15	a	a	DT
hvd.rsl868	1788	16	hot	hot	JJ
hvd.rsl868	1788	17	oven	oven	NN
hvd.rsl868	1788	18	20	20	CD
hvd.rsl868	1788	19	minutes	minute	NNS
hvd.rsl868	1788	20	.	.	.
hvd.rsl868	1789	1	Crumb	Crumb	NNP
hvd.rsl868	1789	2	Muffins.—Scraps	Muffins.—Scraps	NNPS
hvd.rsl868	1789	3	of	of	IN
hvd.rsl868	1789	4	stale	stale	JJ
hvd.rsl868	1789	5	bread	bread	NN
hvd.rsl868	1789	6	,	,	,
hvd.rsl868	1789	7	toasted	toast	VBN
hvd.rsl868	1789	8	in	in	IN
hvd.rsl868	1789	9	the	the	DT
hvd.rsl868	1789	10	oven	oven	NN
hvd.rsl868	1789	11	until	until	IN
hvd.rsl868	1789	12	crisp	crisp	JJ
hvd.rsl868	1789	13	,	,	,
hvd.rsl868	1789	14	find	find	VBP
hvd.rsl868	1789	15	many	many	JJ
hvd.rsl868	1789	16	uses	use	NNS
hvd.rsl868	1789	17	.	.	.
hvd.rsl868	1790	1	We	-PRON-	PRP
hvd.rsl868	1790	2	run	run	VBP
hvd.rsl868	1790	3	them	-PRON-	PRP
hvd.rsl868	1790	4	through	through	IN
hvd.rsl868	1790	5	the	the	DT
hvd.rsl868	1790	6	food	food	NN
hvd.rsl868	1790	7	chopper	chopper	NN
hvd.rsl868	1790	8	until	until	IN
hvd.rsl868	1790	9	fine	fine	JJ
hvd.rsl868	1790	10	enough	enough	RB
hvd.rsl868	1790	11	for	for	IN
hvd.rsl868	1790	12	use	use	NN
hvd.rsl868	1790	13	.	.	.
hvd.rsl868	1791	1	If	if	IN
hvd.rsl868	1791	2	these	these	DT
hvd.rsl868	1791	3	crumbs	crumb	NNS
hvd.rsl868	1791	4	are	be	VBP
hvd.rsl868	1791	5	sifted	sift	VBN
hvd.rsl868	1791	6	,	,	,
hvd.rsl868	1791	7	the	the	DT
hvd.rsl868	1791	8	fine	fine	JJ
hvd.rsl868	1791	9	particles	particle	NNS
hvd.rsl868	1791	10	will	will	MD
hvd.rsl868	1791	11	be	be	VB
hvd.rsl868	1791	12	found	find	VBN
hvd.rsl868	1791	13	very	very	RB
hvd.rsl868	1791	14	nice	nice	JJ
hvd.rsl868	1791	15	for	for	IN
hvd.rsl868	1791	16	muffins	muffin	NNS
hvd.rsl868	1791	17	and	and	CC
hvd.rsl868	1791	18	griddle	griddle	NN
hvd.rsl868	1791	19	cakes	cake	NNS
hvd.rsl868	1791	20	.	.	.
hvd.rsl868	1792	1	For	for	IN
hvd.rsl868	1792	2	muffins	muffin	NNS
hvd.rsl868	1792	3	,	,	,
hvd.rsl868	1792	4	use	use	VB
hvd.rsl868	1792	5	one	one	CD
hvd.rsl868	1792	6	egg	egg	NN
hvd.rsl868	1792	7	,	,	,
hvd.rsl868	1792	8	one	one	CD
hvd.rsl868	1792	9	tablespoonful	tablespoonful	NN
hvd.rsl868	1792	10	of	of	IN
hvd.rsl868	1792	11	butter	butter	NN
hvd.rsl868	1792	12	,	,	,
hvd.rsl868	1792	13	one	one	CD
hvd.rsl868	1792	14	teaspoonful	teaspoonful	NN
hvd.rsl868	1792	15	of	of	IN
hvd.rsl868	1792	16	sugar	sugar	NN
hvd.rsl868	1792	17	and	and	CC
hvd.rsl868	1792	18	half	half	NN
hvd.rsl868	1792	19	that	that	DT
hvd.rsl868	1792	20	of	of	IN
hvd.rsl868	1792	21	baking	baking	NN
hvd.rsl868	1792	22	powder	powder	NN
hvd.rsl868	1792	23	,	,	,
hvd.rsl868	1792	24	two	two	CD
hvd.rsl868	1792	25	cupfuls	cupful	NNS
hvd.rsl868	1792	26	of	of	IN
hvd.rsl868	1792	27	the	the	DT
hvd.rsl868	1792	28	crumbs	crumb	NNS
hvd.rsl868	1792	29	and	and	CC
hvd.rsl868	1792	30	one	one	CD
hvd.rsl868	1792	31	of	of	IN
hvd.rsl868	1792	32	flour	flour	NN
hvd.rsl868	1792	33	;	;	:
hvd.rsl868	1792	34	mix	mix	VB
hvd.rsl868	1792	35	with	with	IN
hvd.rsl868	1792	36	water	water	NN
hvd.rsl868	1792	37	or	or	CC
hvd.rsl868	1792	38	sweet	sweet	JJ
hvd.rsl868	1792	39	milk	milk	NN
hvd.rsl868	1792	40	and	and	CC
hvd.rsl868	1792	41	bake	bake	VB
hvd.rsl868	1792	42	slowly	slowly	RB
hvd.rsl868	1792	43	in	in	IN
hvd.rsl868	1792	44	gem	gem	NN
hvd.rsl868	1792	45	pans	pan	NNS
hvd.rsl868	1792	46	.	.	.
hvd.rsl868	1793	1	For	for	IN
hvd.rsl868	1793	2	griddle	griddle	NN
hvd.rsl868	1793	3	cakes	cake	NNS
hvd.rsl868	1793	4	use	use	VBP
hvd.rsl868	1793	5	two	two	CD
hvd.rsl868	1793	6	cupfuls	cupful	NNS
hvd.rsl868	1793	7	of	of	IN
hvd.rsl868	1793	8	crumbs	crumb	NNS
hvd.rsl868	1793	9	to	to	IN
hvd.rsl868	1793	10	one	one	CD
hvd.rsl868	1793	11	of	of	IN
hvd.rsl868	1793	12	self	self	NN
hvd.rsl868	1793	13	-	-	HYPH
hvd.rsl868	1793	14	raising	raise	VBG
hvd.rsl868	1793	15	buckwheat	buckwheat	NN
hvd.rsl868	1793	16	flour	flour	NN
hvd.rsl868	1793	17	.	.	.
hvd.rsl868	1794	1	English	English	NNP
hvd.rsl868	1794	2	Muffins.—Dissolve	muffins.—dissolve	JJ
hvd.rsl868	1794	3	half	half	NN
hvd.rsl868	1794	4	of	of	IN
hvd.rsl868	1794	5	a	a	DT
hvd.rsl868	1794	6	compressed	compress	VBN
hvd.rsl868	1794	7	yeast	yeast	NN
hvd.rsl868	1794	8	cake	cake	NN
hvd.rsl868	1794	9	in	in	IN
hvd.rsl868	1794	10	six	six	CD
hvd.rsl868	1794	11	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1794	12	of	of	IN
hvd.rsl868	1794	13	lukewarm	lukewarm	JJ
hvd.rsl868	1794	14	water	water	NN
hvd.rsl868	1794	15	.	.	.
hvd.rsl868	1795	1	Have	have	VBP
hvd.rsl868	1795	2	a	a	DT
hvd.rsl868	1795	3	pint	pint	NN
hvd.rsl868	1795	4	of	of	IN
hvd.rsl868	1795	5	milk	milk	NN
hvd.rsl868	1795	6	scalding	scald	VBG
hvd.rsl868	1795	7	hot	hot	JJ
hvd.rsl868	1795	8	and	and	CC
hvd.rsl868	1795	9	stir	stir	VB
hvd.rsl868	1795	10	into	into	IN
hvd.rsl868	1795	11	it	-PRON-	PRP
hvd.rsl868	1795	12	a	a	DT
hvd.rsl868	1795	13	heaping	heap	VBG
hvd.rsl868	1795	14	teaspoonful	teaspoonful	NN
hvd.rsl868	1795	15	of	of	IN
hvd.rsl868	1795	16	lard	lard	NN
hvd.rsl868	1795	17	.	.	.
hvd.rsl868	1796	1	Boil	Boil	NNP
hvd.rsl868	1796	2	until	until	IN
hvd.rsl868	1796	3	the	the	DT
hvd.rsl868	1796	4	lard	lard	NN
hvd.rsl868	1796	5	is	be	VBZ
hvd.rsl868	1796	6	dis-	dis-	IN
hvd.rsl868	1796	7	solved	solve	VBN
hvd.rsl868	1796	8	,	,	,
hvd.rsl868	1796	9	then	then	RB
hvd.rsl868	1796	10	take	take	VB
hvd.rsl868	1796	11	from	from	IN
hvd.rsl868	1796	12	the	the	DT
hvd.rsl868	1796	13	fire	fire	NN
hvd.rsl868	1796	14	and	and	CC
hvd.rsl868	1796	15	,	,	,
hvd.rsl868	1796	16	when	when	WRB
hvd.rsl868	1796	17	the	the	DT
hvd.rsl868	1796	18	milk	milk	NN
hvd.rsl868	1796	19	is	be	VBZ
hvd.rsl868	1796	20	blood	blood	NN
hvd.rsl868	1796	21	warm	warm	JJ
hvd.rsl868	1796	22	,	,	,
hvd.rsl868	1796	23	stir	stir	VB
hvd.rsl868	1796	24	it	-PRON-	PRP
hvd.rsl868	1796	25	88	88	CD
hvd.rsl868	1796	26	THE	the	DT
hvd.rsl868	1796	27	RURAL	rural	JJ
hvd.rsl868	1796	28	COOK	COOK	NNP
hvd.rsl868	1796	29	BOOK	book	NN
hvd.rsl868	1796	30	.	.	.
hvd.rsl868	1797	1	gradually	gradually	RB
hvd.rsl868	1797	2	into	into	IN
hvd.rsl868	1797	3	a	a	DT
hvd.rsl868	1797	4	pint	pint	NN
hvd.rsl868	1797	5	of	of	IN
hvd.rsl868	1797	6	flour	flour	NN
hvd.rsl868	1797	7	that	that	WDT
hvd.rsl868	1797	8	has	have	VBZ
hvd.rsl868	1797	9	been	be	VBN
hvd.rsl868	1797	10	sifted	sift	VBN
hvd.rsl868	1797	11	with	with	IN
hvd.rsl868	1797	12	two	two	CD
hvd.rsl868	1797	13	saltspoonfuls	saltspoonful	NNS
hvd.rsl868	1797	14	of	of	IN
hvd.rsl868	1797	15	salt	salt	NN
hvd.rsl868	1797	16	.	.	.
hvd.rsl868	1798	1	When	when	WRB
hvd.rsl868	1798	2	the	the	DT
hvd.rsl868	1798	3	milk	milk	NN
hvd.rsl868	1798	4	is	be	VBZ
hvd.rsl868	1798	5	all	all	DT
hvd.rsl868	1798	6	worked	work	VBN
hvd.rsl868	1798	7	in	in	RP
hvd.rsl868	1798	8	,	,	,
hvd.rsl868	1798	9	add	add	VB
hvd.rsl868	1798	10	the	the	DT
hvd.rsl868	1798	11	dissolved	dissolve	VBN
hvd.rsl868	1798	12	yeast	yeast	NN
hvd.rsl868	1798	13	cake	cake	NN
hvd.rsl868	1798	14	,	,	,
hvd.rsl868	1798	15	and	and	CC
hvd.rsl868	1798	16	blend	blend	VB
hvd.rsl868	1798	17	thoroughly	thoroughly	RB
hvd.rsl868	1798	18	.	.	.
hvd.rsl868	1799	1	Turn	turn	VB
hvd.rsl868	1799	2	the	the	DT
hvd.rsl868	1799	3	batter	batter	NN
hvd.rsl868	1799	4	into	into	IN
hvd.rsl868	1799	5	a	a	DT
hvd.rsl868	1799	6	bread	bread	NN
hvd.rsl868	1799	7	raiser	raiser	NN
hvd.rsl868	1799	8	and	and	CC
hvd.rsl868	1799	9	set	set	VBN
hvd.rsl868	1799	10	to	to	TO
hvd.rsl868	1799	11	rise	rise	VB
hvd.rsl868	1799	12	in	in	IN
hvd.rsl868	1799	13	a	a	DT
hvd.rsl868	1799	14	moderately	moderately	RB
hvd.rsl868	1799	15	warm	warm	JJ
hvd.rsl868	1799	16	room	room	NN
hvd.rsl868	1799	17	for	for	IN
hvd.rsl868	1799	18	six	six	CD
hvd.rsl868	1799	19	or	or	CC
hvd.rsl868	1799	20	eight	eight	CD
hvd.rsl868	1799	21	hours	hour	NNS
hvd.rsl868	1799	22	,	,	,
hvd.rsl868	1799	23	or	or	CC
hvd.rsl868	1799	24	until	until	IN
hvd.rsl868	1799	25	light	light	NN
hvd.rsl868	1799	26	.	.	.
hvd.rsl868	1800	1	When	when	WRB
hvd.rsl868	1800	2	light	light	NN
hvd.rsl868	1800	3	,	,	,
hvd.rsl868	1800	4	turn	turn	VB
hvd.rsl868	1800	5	the	the	DT
hvd.rsl868	1800	6	mass	mass	NN
hvd.rsl868	1800	7	out	out	RP
hvd.rsl868	1800	8	upon	upon	IN
hvd.rsl868	1800	9	a	a	DT
hvd.rsl868	1800	10	floured	floured	JJ
hvd.rsl868	1800	11	pastry	pastry	NN
hvd.rsl868	1800	12	board	board	NN
hvd.rsl868	1800	13	and	and	CC
hvd.rsl868	1800	14	break	break	VB
hvd.rsl868	1800	15	off	off	RP
hvd.rsl868	1800	16	bits	bit	NNS
hvd.rsl868	1800	17	of	of	IN
hvd.rsl868	1800	18	the	the	DT
hvd.rsl868	1800	19	dough	dough	NN
hvd.rsl868	1800	20	,	,	,
hvd.rsl868	1800	21	having	have	VBG
hvd.rsl868	1800	22	them	-PRON-	PRP
hvd.rsl868	1800	23	of	of	IN
hvd.rsl868	1800	24	uniform	uniform	JJ
hvd.rsl868	1800	25	size	size	NN
hvd.rsl868	1800	26	,	,	,
hvd.rsl868	1800	27	and	and	CC
hvd.rsl868	1800	28	each	each	DT
hvd.rsl868	1800	29	about	about	IN
hvd.rsl868	1800	30	as	as	RB
hvd.rsl868	1800	31	large	large	JJ
hvd.rsl868	1800	32	as	as	IN
hvd.rsl868	1800	33	an	an	DT
hvd.rsl868	1800	34	ordinary	ordinary	JJ
hvd.rsl868	1800	35	tea	tea	NN
hvd.rsl868	1800	36	biscuit	biscuit	NN
hvd.rsl868	1800	37	.	.	.
hvd.rsl868	1801	1	Handle	handle	VB
hvd.rsl868	1801	2	very	very	RB
hvd.rsl868	1801	3	lightly	lightly	RB
hvd.rsl868	1801	4	,	,	,
hvd.rsl868	1801	5	and	and	CC
hvd.rsl868	1801	6	roll	roll	VB
hvd.rsl868	1801	7	each	each	DT
hvd.rsl868	1801	8	muffin	muffin	NN
hvd.rsl868	1801	9	in	in	IN
hvd.rsl868	1801	10	flour	flour	NN
hvd.rsl868	1801	11	.	.	.
hvd.rsl868	1802	1	Have	have	VB
hvd.rsl868	1802	2	a	a	DT
hvd.rsl868	1802	3	soapstone	soapstone	NN
hvd.rsl868	1802	4	griddle	griddle	NN
hvd.rsl868	1802	5	thoroughly	thoroughly	RB
hvd.rsl868	1802	6	heated	heat	VBD
hvd.rsl868	1802	7	and	and	CC
hvd.rsl868	1802	8	lay	lie	VBD
hvd.rsl868	1802	9	these	these	DT
hvd.rsl868	1802	10	muffins	muffin	NNS
hvd.rsl868	1802	11	upon	upon	IN
hvd.rsl868	1802	12	it	-PRON-	PRP
hvd.rsl868	1802	13	.	.	.
hvd.rsl868	1803	1	Bake	bake	VB
hvd.rsl868	1803	2	them	-PRON-	PRP
hvd.rsl868	1803	3	without	without	IN
hvd.rsl868	1803	4	touching	touch	VBG
hvd.rsl868	1803	5	until	until	IN
hvd.rsl868	1803	6	they	-PRON-	PRP
hvd.rsl868	1803	7	swell	swell	VBP
hvd.rsl868	1803	8	to	to	IN
hvd.rsl868	1803	9	twice	twice	PDT
hvd.rsl868	1803	10	their	-PRON-	PRP$
hvd.rsl868	1803	11	original	original	JJ
hvd.rsl868	1803	12	size	size	NN
hvd.rsl868	1803	13	.	.	.
hvd.rsl868	1804	1	When	when	WRB
hvd.rsl868	1804	2	brown	brown	JJ
hvd.rsl868	1804	3	on	on	IN
hvd.rsl868	1804	4	the	the	DT
hvd.rsl868	1804	5	under	under	JJ
hvd.rsl868	1804	6	side	side	NN
hvd.rsl868	1804	7	lift	lift	VB
hvd.rsl868	1804	8	carefully	carefully	RB
hvd.rsl868	1804	9	and	and	CC
hvd.rsl868	1804	10	turn	turn	VB
hvd.rsl868	1804	11	.	.	.
hvd.rsl868	1805	1	When	when	WRB
hvd.rsl868	1805	2	the	the	DT
hvd.rsl868	1805	3	other	other	JJ
hvd.rsl868	1805	4	side	side	NN
hvd.rsl868	1805	5	is	be	VBZ
hvd.rsl868	1805	6	baked	bake	VBN
hvd.rsl868	1805	7	to	to	IN
hvd.rsl868	1805	8	a	a	DT
hvd.rsl868	1805	9	delicate	delicate	JJ
hvd.rsl868	1805	10	brown	brown	NN
hvd.rsl868	1805	11	,	,	,
hvd.rsl868	1805	12	the	the	DT
hvd.rsl868	1805	13	muf-	muf-	NN
hvd.rsl868	1805	14	fins	fin	NNS
hvd.rsl868	1805	15	are	be	VBP
hvd.rsl868	1805	16	done	do	VBN
hvd.rsl868	1805	17	.	.	.
hvd.rsl868	1806	1	When	when	WRB
hvd.rsl868	1806	2	ready	ready	JJ
hvd.rsl868	1806	3	to	to	TO
hvd.rsl868	1806	4	use	use	VB
hvd.rsl868	1806	5	,	,	,
hvd.rsl868	1806	6	tear	tear	VB
hvd.rsl868	1806	7	them	-PRON-	PRP
hvd.rsl868	1806	8	open	open	JJ
hvd.rsl868	1806	9	,	,	,
hvd.rsl868	1806	10	toast	toast	NN
hvd.rsl868	1806	11	and	and	CC
hvd.rsl868	1806	12	butter	butter	NN
hvd.rsl868	1806	13	generously	generously	RB
hvd.rsl868	1806	14	.	.	.
hvd.rsl868	1807	1	Parker	Parker	NNP
hvd.rsl868	1807	2	House	House	NNP
hvd.rsl868	1807	3	Rolls.—Scald	Rolls.—Scald	NNP
hvd.rsl868	1807	4	one	one	CD
hvd.rsl868	1807	5	pint	pint	NN
hvd.rsl868	1807	6	of	of	IN
hvd.rsl868	1807	7	milk	milk	NN
hvd.rsl868	1807	8	with	with	IN
hvd.rsl868	1807	9	a	a	DT
hvd.rsl868	1807	10	piece	piece	NN
hvd.rsl868	1807	11	of	of	IN
hvd.rsl868	1807	12	butter	butter	NN
hvd.rsl868	1807	13	the	the	DT
hvd.rsl868	1807	14	size	size	NN
hvd.rsl868	1807	15	of	of	IN
hvd.rsl868	1807	16	an	an	DT
hvd.rsl868	1807	17	egg	egg	NN
hvd.rsl868	1807	18	added	add	VBN
hvd.rsl868	1807	19	.	.	.
hvd.rsl868	1808	1	Put	put	VB
hvd.rsl868	1808	2	the	the	DT
hvd.rsl868	1808	3	milk	milk	NN
hvd.rsl868	1808	4	into	into	IN
hvd.rsl868	1808	5	a	a	DT
hvd.rsl868	1808	6	bread	bread	NN
hvd.rsl868	1808	7	pan	pan	NN
hvd.rsl868	1808	8	with	with	IN
hvd.rsl868	1808	9	one	one	CD
hvd.rsl868	1808	10	table-	table-	NN
hvd.rsl868	1808	11	spoon	spoon	NN
hvd.rsl868	1808	12	of	of	IN
hvd.rsl868	1808	13	sugar	sugar	NN
hvd.rsl868	1808	14	and	and	CC
hvd.rsl868	1808	15	one	one	CD
hvd.rsl868	1808	16	teaspoon	teaspoon	NN
hvd.rsl868	1808	17	of	of	IN
hvd.rsl868	1808	18	salt	salt	NN
hvd.rsl868	1808	19	.	.	.
hvd.rsl868	1809	1	When	when	WRB
hvd.rsl868	1809	2	the	the	DT
hvd.rsl868	1809	3	milk	milk	NN
hvd.rsl868	1809	4	has	have	VBZ
hvd.rsl868	1809	5	cooled	cool	VBN
hvd.rsl868	1809	6	a	a	DT
hvd.rsl868	1809	7	trifle	trifle	NN
hvd.rsl868	1809	8	,	,	,
hvd.rsl868	1809	9	sift	sift	VB
hvd.rsl868	1809	10	in	in	IN
hvd.rsl868	1809	11	sufficient	sufficient	JJ
hvd.rsl868	1809	12	flour	flour	NN
hvd.rsl868	1809	13	to	to	TO
hvd.rsl868	1809	14	make	make	VB
hvd.rsl868	1809	15	a	a	DT
hvd.rsl868	1809	16	stiff	stiff	JJ
hvd.rsl868	1809	17	batter	batter	NN
hvd.rsl868	1809	18	.	.	.
hvd.rsl868	1810	1	Now	now	RB
hvd.rsl868	1810	2	add	add	VB
hvd.rsl868	1810	3	one	one	CD
hvd.rsl868	1810	4	cake	cake	NN
hvd.rsl868	1810	5	of	of	IN
hvd.rsl868	1810	6	yeast	yeast	NN
hvd.rsl868	1810	7	and	and	CC
hvd.rsl868	1810	8	beat	beat	VBD
hvd.rsl868	1810	9	well	well	RB
hvd.rsl868	1810	10	,	,	,
hvd.rsl868	1810	11	then	then	RB
hvd.rsl868	1810	12	add	add	VB
hvd.rsl868	1810	13	flour	flour	NN
hvd.rsl868	1810	14	to	to	TO
hvd.rsl868	1810	15	make	make	VB
hvd.rsl868	1810	16	a	a	DT
hvd.rsl868	1810	17	soft	soft	JJ
hvd.rsl868	1810	18	loaf	loaf	NN
hvd.rsl868	1810	19	and	and	CC
hvd.rsl868	1810	20	knead	knead	VB
hvd.rsl868	1810	21	thoroughly	thoroughly	RB
hvd.rsl868	1810	22	.	.	.
hvd.rsl868	1811	1	Let	let	VB
hvd.rsl868	1811	2	it	-PRON-	PRP
hvd.rsl868	1811	3	stand	stand	VB
hvd.rsl868	1811	4	over	over	IN
hvd.rsl868	1811	5	night	night	NN
hvd.rsl868	1811	6	.	.	.
hvd.rsl868	1812	1	In	in	IN
hvd.rsl868	1812	2	the	the	DT
hvd.rsl868	1812	3	morning	morning	NN
hvd.rsl868	1812	4	,	,	,
hvd.rsl868	1812	5	little	little	JJ
hvd.rsl868	1812	6	kneading	kneading	NN
hvd.rsl868	1812	7	is	be	VBZ
hvd.rsl868	1812	8	required	require	VBN
hvd.rsl868	1812	9	.	.	.
hvd.rsl868	1813	1	Roll	roll	VB
hvd.rsl868	1813	2	out	out	RP
hvd.rsl868	1813	3	this	this	DT
hvd.rsl868	1813	4	and	and	CC
hvd.rsl868	1813	5	cut	cut	VBD
hvd.rsl868	1813	6	with	with	IN
hvd.rsl868	1813	7	a	a	DT
hvd.rsl868	1813	8	biscuit	biscuit	NN
hvd.rsl868	1813	9	-	-	HYPH
hvd.rsl868	1813	10	cutter	cutter	NN
hvd.rsl868	1813	11	.	.	.
hvd.rsl868	1814	1	Brush	brush	VB
hvd.rsl868	1814	2	over	over	RP
hvd.rsl868	1814	3	with	with	IN
hvd.rsl868	1814	4	melted	melt	VBN
hvd.rsl868	1814	5	butter	butter	NN
hvd.rsl868	1814	6	,	,	,
hvd.rsl868	1814	7	lap	lap	VB
hvd.rsl868	1814	8	one	one	CD
hvd.rsl868	1814	9	-	-	HYPH
hvd.rsl868	1814	10	half	half	NN
hvd.rsl868	1814	11	over	over	IN
hvd.rsl868	1814	12	the	the	DT
hvd.rsl868	1814	13	other	other	JJ
hvd.rsl868	1814	14	,	,	,
hvd.rsl868	1814	15	put	put	VBN
hvd.rsl868	1814	16	in	in	RP
hvd.rsl868	1814	17	a	a	DT
hvd.rsl868	1814	18	pan	pan	NN
hvd.rsl868	1814	19	not	not	RB
hvd.rsl868	1814	20	too	too	RB
hvd.rsl868	1814	21	close	close	JJ
hvd.rsl868	1814	22	together	together	RB
hvd.rsl868	1814	23	,	,	,
hvd.rsl868	1814	24	.	.	.
hvd.rsl868	1815	1	and	and	CC
hvd.rsl868	1815	2	when	when	WRB
hvd.rsl868	1815	3	very	very	RB
hvd.rsl868	1815	4	light	light	JJ
hvd.rsl868	1815	5	,	,	,
hvd.rsl868	1815	6	bake	bake	VB
hvd.rsl868	1815	7	in	in	RP
hvd.rsl868	1815	8	a	a	DT
hvd.rsl868	1815	9	quick	quick	JJ
hvd.rsl868	1815	10	oven	oven	NN
hvd.rsl868	1815	11	.	.	.
hvd.rsl868	1816	1	Quick	Quick	NNP
hvd.rsl868	1816	2	Cinnamon	Cinnamon	NNP
hvd.rsl868	1816	3	Rolls.—Sift	Rolls.—Sift	NNP
hvd.rsl868	1816	4	together	together	RB
hvd.rsl868	1816	5	two	two	CD
hvd.rsl868	1816	6	cups	cup	NNS
hvd.rsl868	1816	7	of	of	IN
hvd.rsl868	1816	8	flour	flour	NN
hvd.rsl868	1816	9	,	,	,
hvd.rsl868	1816	10	two	two	CD
hvd.rsl868	1816	11	teaspoon-	teaspoon-	NNP
hvd.rsl868	1816	12	fuls	fuls	NNP
hvd.rsl868	1816	13	of	of	IN
hvd.rsl868	1816	14	baking	baking	NN
hvd.rsl868	1816	15	powder	powder	NN
hvd.rsl868	1816	16	and	and	CC
hvd.rsl868	1816	17	a	a	DT
hvd.rsl868	1816	18	half	half	JJ
hvd.rsl868	1816	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1816	20	of	of	IN
hvd.rsl868	1816	21	salt	salt	NN
hvd.rsl868	1816	22	.	.	.
hvd.rsl868	1817	1	Into	into	IN
hvd.rsl868	1817	2	this	this	DT
hvd.rsl868	1817	3	rub	rub	NN
hvd.rsl868	1817	4	one	one	CD
hvd.rsl868	1817	5	tablespoonful	tablespoonful	NN
hvd.rsl868	1817	6	of	of	IN
hvd.rsl868	1817	7	butter	butter	NN
hvd.rsl868	1817	8	.	.	.
hvd.rsl868	1818	1	Mix	mix	VB
hvd.rsl868	1818	2	with	with	IN
hvd.rsl868	1818	3	milk	milk	NN
hvd.rsl868	1818	4	to	to	TO
hvd.rsl868	1818	5	make	make	VB
hvd.rsl868	1818	6	a	a	DT
hvd.rsl868	1818	7	soft	soft	JJ
hvd.rsl868	1818	8	dough	dough	NN
hvd.rsl868	1818	9	.	.	.
hvd.rsl868	1819	1	Roll	roll	VB
hvd.rsl868	1819	2	out	out	RP
hvd.rsl868	1819	3	to	to	TO
hvd.rsl868	1819	4	half	half	PDT
hvd.rsl868	1819	5	an	an	DT
hvd.rsl868	1819	6	inch	inch	NN
hvd.rsl868	1819	7	in	in	IN
hvd.rsl868	1819	8	thickness	thickness	NN
hvd.rsl868	1819	9	,	,	,
hvd.rsl868	1819	10	spread	spread	VBN
hvd.rsl868	1819	11	with	with	IN
hvd.rsl868	1819	12	warmed	warm	VBN
hvd.rsl868	1819	13	butter	butter	NN
hvd.rsl868	1819	14	and	and	CC
hvd.rsl868	1819	15	sprinkle	sprinkle	VB
hvd.rsl868	1819	16	with	with	IN
hvd.rsl868	1819	17	two	two	CD
hvd.rsl868	1819	18	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1819	19	of	of	IN
hvd.rsl868	1819	20	brown	brown	JJ
hvd.rsl868	1819	21	sugar	sugar	NN
hvd.rsl868	1819	22	,	,	,
hvd.rsl868	1819	23	one	one	CD
hvd.rsl868	1819	24	teaspoonful	teaspoonful	NN
hvd.rsl868	1819	25	of	of	IN
hvd.rsl868	1819	26	cinnamon	cinnamon	NN
hvd.rsl868	1819	27	and	and	CC
hvd.rsl868	1819	28	scatter	scatter	VB
hvd.rsl868	1819	29	over	over	IN
hvd.rsl868	1819	30	one	one	CD
hvd.rsl868	1819	31	-	-	HYPH
hvd.rsl868	1819	32	half	half	NN
hvd.rsl868	1819	33	cup	cup	NN
hvd.rsl868	1819	34	of	of	IN
hvd.rsl868	1819	35	seeded	seeded	JJ
hvd.rsl868	1819	36	raisins	raisin	NNS
hvd.rsl868	1819	37	.	.	.
hvd.rsl868	1820	1	Roll	roll	VB
hvd.rsl868	1820	2	up	up	RP
hvd.rsl868	1820	3	as	as	IN
hvd.rsl868	1820	4	for	for	IN
hvd.rsl868	1820	5	jelly	jelly	NN
hvd.rsl868	1820	6	cake	cake	NN
hvd.rsl868	1820	7	and	and	CC
hvd.rsl868	1820	8	cut	cut	VBD
hvd.rsl868	1820	9	into	into	IN
hvd.rsl868	1820	10	inch	inch	NN
hvd.rsl868	1820	11	slices	slice	NNS
hvd.rsl868	1820	12	;	;	:
hvd.rsl868	1820	13	place	place	VB
hvd.rsl868	1820	14	so	so	IN
hvd.rsl868	1820	15	as	as	IN
hvd.rsl868	1820	16	they	-PRON-	PRP
hvd.rsl868	1820	17	will	will	MD
hvd.rsl868	1820	18	touch	touch	VB
hvd.rsl868	1820	19	in	in	IN
hvd.rsl868	1820	20	a	a	DT
hvd.rsl868	1820	21	pan	pan	NN
hvd.rsl868	1820	22	and	and	CC
hvd.rsl868	1820	23	bake	bake	VB
hvd.rsl868	1820	24	in	in	RP
hvd.rsl868	1820	25	a	a	DT
hvd.rsl868	1820	26	quick	quick	JJ
hvd.rsl868	1820	27	oven	oven	NN
hvd.rsl868	1820	28	.	.	.
hvd.rsl868	1821	1	Scotch	Scotch	NNP
hvd.rsl868	1821	2	Scones.—Take	Scones.—Take	NNP
hvd.rsl868	1821	3	two	two	CD
hvd.rsl868	1821	4	pounds	pound	NNS
hvd.rsl868	1821	5	of	of	IN
hvd.rsl868	1821	6	fine	fine	JJ
hvd.rsl868	1821	7	oatmeal	oatmeal	NN
hvd.rsl868	1821	8	,	,	,
hvd.rsl868	1821	9	a	a	DT
hvd.rsl868	1821	10	tablespoonful	tablespoonful	NN
hvd.rsl868	1821	11	of	of	IN
hvd.rsl868	1821	12	salt	salt	NN
hvd.rsl868	1821	13	,	,	,
hvd.rsl868	1821	14	a	a	DT
hvd.rsl868	1821	15	tablespoonful	tablespoonful	NN
hvd.rsl868	1821	16	of	of	IN
hvd.rsl868	1821	17	lard	lard	NN
hvd.rsl868	1821	18	and	and	CC
hvd.rsl868	1821	19	enough	enough	JJ
hvd.rsl868	1821	20	water	water	NN
hvd.rsl868	1821	21	to	to	TO
hvd.rsl868	1821	22	make	make	VB
hvd.rsl868	1821	23	a	a	DT
hvd.rsl868	1821	24	stiff	stiff	JJ
hvd.rsl868	1821	25	dough	dough	NN
hvd.rsl868	1821	26	.	.	.
hvd.rsl868	1822	1	Rub	rub	VB
hvd.rsl868	1822	2	the	the	DT
hvd.rsl868	1822	3	lard	lard	NN
hvd.rsl868	1822	4	into	into	IN
hvd.rsl868	1822	5	the	the	DT
hvd.rsl868	1822	6	oatmeal	oatmeal	NN
hvd.rsl868	1822	7	and	and	CC
hvd.rsl868	1822	8	add	add	VB
hvd.rsl868	1822	9	the	the	DT
hvd.rsl868	1822	10	salt	salt	NN
hvd.rsl868	1822	11	and	and	CC
hvd.rsl868	1822	12	water	water	NN
hvd.rsl868	1822	13	.	.	.
hvd.rsl868	1823	1	In	in	IN
hvd.rsl868	1823	2	rolling	roll	VBG
hvd.rsl868	1823	3	the	the	DT
hvd.rsl868	1823	4	palm	palm	NN
hvd.rsl868	1823	5	of	of	IN
hvd.rsl868	1823	6	the	the	DT
hvd.rsl868	1823	7	hand	hand	NN
hvd.rsl868	1823	8	should	should	MD
hvd.rsl868	1823	9	be	be	VB
hvd.rsl868	1823	10	used	use	VBN
hvd.rsl868	1823	11	instead	instead	RB
hvd.rsl868	1823	12	of	of	IN
hvd.rsl868	1823	13	a	a	DT
hvd.rsl868	1823	14	rolling	rolling	NN
hvd.rsl868	1823	15	-	-	HYPH
hvd.rsl868	1823	16	pin	pin	NN
hvd.rsl868	1823	17	.	.	.
hvd.rsl868	1824	1	Press	press	VB
hvd.rsl868	1824	2	the	the	DT
hvd.rsl868	1824	3	dough	dough	NN
hvd.rsl868	1824	4	into	into	IN
hvd.rsl868	1824	5	a	a	DT
hvd.rsl868	1824	6	round	round	JJ
hvd.rsl868	1824	7	cake	cake	NN
hvd.rsl868	1824	8	about	about	IN
hvd.rsl868	1824	9	a	a	DT
hvd.rsl868	1824	10	quarter	quarter	NN
hvd.rsl868	1824	11	of	of	IN
hvd.rsl868	1824	12	an	an	DT
hvd.rsl868	1824	13	inch	inch	NN
hvd.rsl868	1824	14	thick	thick	JJ
hvd.rsl868	1824	15	,	,	,
hvd.rsl868	1824	16	cut	cut	VBN
hvd.rsl868	1824	17	into	into	IN
hvd.rsl868	1824	18	seg-	seg-	NN
hvd.rsl868	1824	19	ments	ment	NNS
hvd.rsl868	1824	20	and	and	CC
hvd.rsl868	1824	21	cook	cook	VB
hvd.rsl868	1824	22	on	on	IN
hvd.rsl868	1824	23	a	a	DT
hvd.rsl868	1824	24	griddle	griddle	NN
hvd.rsl868	1824	25	over	over	IN
hvd.rsl868	1824	26	a	a	DT
hvd.rsl868	1824	27	slow	slow	JJ
hvd.rsl868	1824	28	fire	fire	NN
hvd.rsl868	1824	29	until	until	IN
hvd.rsl868	1824	30	a	a	DT
hvd.rsl868	1824	31	light	light	JJ
hvd.rsl868	1824	32	brown	brown	NN
hvd.rsl868	1824	33	.	.	.
hvd.rsl868	1825	1	Oat-	oat-	CD
hvd.rsl868	1825	2	meal	meal	NN
hvd.rsl868	1825	3	scones	scone	NNS
hvd.rsl868	1825	4	properly	properly	RB
hvd.rsl868	1825	5	prepared	prepare	VBN
hvd.rsl868	1825	6	will	will	MD
hvd.rsl868	1825	7	keep	keep	VB
hvd.rsl868	1825	8	for	for	IN
hvd.rsl868	1825	9	weeks	week	NNS
hvd.rsl868	1825	10	.	.	.
hvd.rsl868	1826	1	Boston	Boston	NNP
hvd.rsl868	1826	2	Tea	Tea	NNP
hvd.rsl868	1826	3	Cakes.—Beat	Cakes.—Beat	NNP
hvd.rsl868	1826	4	two	two	CD
hvd.rsl868	1826	5	eggs	egg	NNS
hvd.rsl868	1826	6	in	in	IN
hvd.rsl868	1826	7	a	a	DT
hvd.rsl868	1826	8	teacup	teacup	NN
hvd.rsl868	1826	9	,	,	,
hvd.rsl868	1826	10	fill	fill	VB
hvd.rsl868	1826	11	the	the	DT
hvd.rsl868	1826	12	cup	cup	NN
hvd.rsl868	1826	13	with	with	IN
hvd.rsl868	1826	14	sweet	sweet	JJ
hvd.rsl868	1826	15	milk	milk	NN
hvd.rsl868	1826	16	,	,	,
hvd.rsl868	1826	17	turn	turn	VB
hvd.rsl868	1826	18	into	into	IN
hvd.rsl868	1826	19	a	a	DT
hvd.rsl868	1826	20	bowl	bowl	NN
hvd.rsl868	1826	21	with	with	IN
hvd.rsl868	1826	22	one	one	CD
hvd.rsl868	1826	23	cupful	cupful	NN
hvd.rsl868	1826	24	of	of	IN
hvd.rsl868	1826	25	sugar	sugar	NN
hvd.rsl868	1826	26	,	,	,
hvd.rsl868	1826	27	10	10	CD
hvd.rsl868	1826	28	even	even	RB
hvd.rsl868	1826	29	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1826	30	of	of	IN
hvd.rsl868	1826	31	melted	melt	VBN
hvd.rsl868	1826	32	butter	butter	NN
hvd.rsl868	1826	33	,	,	,
hvd.rsl868	1826	34	\%	\%	NN
hvd.rsl868	1826	35	cupful	cupful	NN
hvd.rsl868	1826	36	of	of	IN
hvd.rsl868	1826	37	flour	flour	NN
hvd.rsl868	1826	38	and	and	CC
hvd.rsl868	1826	39	two	two	CD
hvd.rsl868	1826	40	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1826	41	of	of	IN
hvd.rsl868	1826	42	baking	baking	NN
hvd.rsl868	1826	43	pow-	pow-	NN
hvd.rsl868	1826	44	der	der	NNP
hvd.rsl868	1826	45	.	.	.
hvd.rsl868	1827	1	This	this	DT
hvd.rsl868	1827	2	is	be	VBZ
hvd.rsl868	1827	3	the	the	DT
hvd.rsl868	1827	4	most	most	RBS
hvd.rsl868	1827	5	reliable	reliable	JJ
hvd.rsl868	1827	6	,	,	,
hvd.rsl868	1827	7	easily	easily	RB
hvd.rsl868	1827	8	made	make	VBN
hvd.rsl868	1827	9	and	and	CC
hvd.rsl868	1827	10	accommodating	accommodate	VBG
hvd.rsl868	1827	11	of	of	IN
hvd.rsl868	1827	12	cakes	cake	NNS
hvd.rsl868	1827	13	.	.	.
hvd.rsl868	1828	1	Delicious	delicious	JJ
hvd.rsl868	1828	2	baked	bake	VBN
hvd.rsl868	1828	3	in	in	IN
hvd.rsl868	1828	4	layers	layer	NNS
hvd.rsl868	1828	5	and	and	CC
hvd.rsl868	1828	6	spread	spread	VBD
hvd.rsl868	1828	7	with	with	IN
hvd.rsl868	1828	8	jam	jam	NN
hvd.rsl868	1828	9	or	or	CC
hvd.rsl868	1828	10	cream	cream	NN
hvd.rsl868	1828	11	.	.	.
hvd.rsl868	1829	1	May	May	MD
hvd.rsl868	1829	2	be	be	VB
hvd.rsl868	1829	3	baked	bake	VBN
hvd.rsl868	1829	4	in	in	IN
hvd.rsl868	1829	5	a	a	DT
hvd.rsl868	1829	6	loaf	loaf	NN
hvd.rsl868	1829	7	or	or	CC
hvd.rsl868	1829	8	small	small	JJ
hvd.rsl868	1829	9	patty	patty	NN
hvd.rsl868	1829	10	pans	pan	NNS
hvd.rsl868	1829	11	.	.	.
hvd.rsl868	1830	1	Serve	serve	VB
hvd.rsl868	1830	2	warm	warm	JJ
hvd.rsl868	1830	3	with	with	IN
hvd.rsl868	1830	4	tea	tea	NN
hvd.rsl868	1830	5	.	.	.
hvd.rsl868	1831	1	THE	the	DT
hvd.rsl868	1831	2	RURAL	rural	JJ
hvd.rsl868	1831	3	COOK	COOK	NNP
hvd.rsl868	1831	4	BOOK	BOOK	NNP
hvd.rsl868	1831	5	.	.	.
hvd.rsl868	1832	1	89	89	CD
hvd.rsl868	1832	2	English	English	NNP
hvd.rsl868	1832	3	Tea	Tea	NNP
hvd.rsl868	1832	4	Cake.—Sift	Cake.—Sift	NNP
hvd.rsl868	1832	5	four	four	CD
hvd.rsl868	1832	6	cupfuls	cupful	NNS
hvd.rsl868	1832	7	of	of	IN
hvd.rsl868	1832	8	dried	dry	VBN
hvd.rsl868	1832	9	flour	flour	NN
hvd.rsl868	1832	10	into	into	IN
hvd.rsl868	1832	11	a	a	DT
hvd.rsl868	1832	12	bowl	bowl	NN
hvd.rsl868	1832	13	and	and	CC
hvd.rsl868	1832	14	chop	chop	VB
hvd.rsl868	1832	15	into	into	IN
hvd.rsl868	1832	16	it	-PRON-	PRP
hvd.rsl868	1832	17	a	a	DT
hvd.rsl868	1832	18	scant	scant	JJ
hvd.rsl868	1832	19	cupful	cupful	NN
hvd.rsl868	1832	20	of	of	IN
hvd.rsl868	1832	21	butter	butter	NN
hvd.rsl868	1832	22	.	.	.
hvd.rsl868	1833	1	Dissolve	dissolve	VB
hvd.rsl868	1833	2	half	half	PDT
hvd.rsl868	1833	3	a	a	DT
hvd.rsl868	1833	4	yeast	yeast	NN
hvd.rsl868	1833	5	cake	cake	NN
hvd.rsl868	1833	6	in	in	IN
hvd.rsl868	1833	7	four	four	CD
hvd.rsl868	1833	8	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1833	9	of	of	IN
hvd.rsl868	1833	10	warm	warm	JJ
hvd.rsl868	1833	11	water	water	NN
hvd.rsl868	1833	12	and	and	CC
hvd.rsl868	1833	13	stir	stir	VB
hvd.rsl868	1833	14	it	-PRON-	PRP
hvd.rsl868	1833	15	into	into	IN
hvd.rsl868	1833	16	two	two	CD
hvd.rsl868	1833	17	cupfuls	cupful	NNS
hvd.rsl868	1833	18	of	of	IN
hvd.rsl868	1833	19	milk	milk	NN
hvd.rsl868	1833	20	,	,	,
hvd.rsl868	1833	21	or	or	CC
hvd.rsl868	1833	22	enough	enough	JJ
hvd.rsl868	1833	23	to	to	TO
hvd.rsl868	1833	24	make	make	VB
hvd.rsl868	1833	25	a	a	DT
hvd.rsl868	1833	26	soft	soft	JJ
hvd.rsl868	1833	27	dough	dough	NN
hvd.rsl868	1833	28	.	.	.
hvd.rsl868	1834	1	Roll	roll	VB
hvd.rsl868	1834	2	this	this	DT
hvd.rsl868	1834	3	out	out	RP
hvd.rsl868	1834	4	into	into	IN
hvd.rsl868	1834	5	a	a	DT
hvd.rsl868	1834	6	sheet	sheet	NN
hvd.rsl868	1834	7	and	and	CC
hvd.rsl868	1834	8	cut	cut	VBN
hvd.rsl868	1834	9	into	into	IN
hvd.rsl868	1834	10	cakes	cake	NNS
hvd.rsl868	1834	11	as	as	RB
hvd.rsl868	1834	12	large	large	JJ
hvd.rsl868	1834	13	as	as	IN
hvd.rsl868	1834	14	a	a	DT
hvd.rsl868	1834	15	tea	tea	NN
hvd.rsl868	1834	16	plate	plate	NN
hvd.rsl868	1834	17	and	and	CC
hvd.rsl868	1834	18	less	less	JJR
hvd.rsl868	1834	19	than	than	IN
hvd.rsl868	1834	20	half	half	PDT
hvd.rsl868	1834	21	an	an	DT
hvd.rsl868	1834	22	inch	inch	NN
hvd.rsl868	1834	23	thick	thick	JJ
hvd.rsl868	1834	24	.	.	.
hvd.rsl868	1835	1	Set	set	VB
hvd.rsl868	1835	2	them	-PRON-	PRP
hvd.rsl868	1835	3	,	,	,
hvd.rsl868	1835	4	covered	cover	VBN
hvd.rsl868	1835	5	lightly	lightly	RB
hvd.rsl868	1835	6	,	,	,
hvd.rsl868	1835	7	in	in	IN
hvd.rsl868	1835	8	a	a	DT
hvd.rsl868	1835	9	warm	warm	JJ
hvd.rsl868	1835	10	place	place	NN
hvd.rsl868	1835	11	until	until	IN
hvd.rsl868	1835	12	they	-PRON-	PRP
hvd.rsl868	1835	13	have	have	VBP
hvd.rsl868	1835	14	nearly	nearly	RB
hvd.rsl868	1835	15	trebled	treble	VBN
hvd.rsl868	1835	16	in	in	IN
hvd.rsl868	1835	17	thick-	thick-	NNP
hvd.rsl868	1835	18	ness	ness	NN
hvd.rsl868	1835	19	.	.	.
hvd.rsl868	1836	1	Bake	bake	VB
hvd.rsl868	1836	2	in	in	IN
hvd.rsl868	1836	3	a	a	DT
hvd.rsl868	1836	4	floured	floured	JJ
hvd.rsl868	1836	5	pan	pan	NN
hvd.rsl868	1836	6	.	.	.
hvd.rsl868	1837	1	Keep	keep	VB
hvd.rsl868	1837	2	them	-PRON-	PRP
hvd.rsl868	1837	3	covered	cover	VBN
hvd.rsl868	1837	4	for	for	IN
hvd.rsl868	1837	5	20	20	CD
hvd.rsl868	1837	6	minutes	minute	NNS
hvd.rsl868	1837	7	,	,	,
hvd.rsl868	1837	8	then	then	RB
hvd.rsl868	1837	9	brown	brown	JJ
hvd.rsl868	1837	10	.	.	.
hvd.rsl868	1838	1	Run	run	VB
hvd.rsl868	1838	2	a	a	DT
hvd.rsl868	1838	3	sharp	sharp	JJ
hvd.rsl868	1838	4	knife	knife	NN
hvd.rsl868	1838	5	around	around	IN
hvd.rsl868	1838	6	the	the	DT
hvd.rsl868	1838	7	edge	edge	NN
hvd.rsl868	1838	8	,	,	,
hvd.rsl868	1838	9	tear	tear	VB
hvd.rsl868	1838	10	the	the	DT
hvd.rsl868	1838	11	cake	cake	NN
hvd.rsl868	1838	12	open	open	JJ
hvd.rsl868	1838	13	,	,	,
hvd.rsl868	1838	14	butter	butter	NN
hvd.rsl868	1838	15	and	and	CC
hvd.rsl868	1838	16	serve	serve	VB
hvd.rsl868	1838	17	upon	upon	IN
hvd.rsl868	1838	18	a	a	DT
hvd.rsl868	1838	19	plate	plate	NN
hvd.rsl868	1838	20	lined	line	VBN
hvd.rsl868	1838	21	and	and	CC
hvd.rsl868	1838	22	covered	cover	VBN
hvd.rsl868	1838	23	with	with	IN
hvd.rsl868	1838	24	a	a	DT
hvd.rsl868	1838	25	heated	heated	JJ
hvd.rsl868	1838	26	napkin	napkin	NN
hvd.rsl868	1838	27	.	.	.
hvd.rsl868	1839	1	Zimmet	Zimmet	NNP
hvd.rsl868	1839	2	-	-	HYPH
hvd.rsl868	1839	3	Kuchen.—Two	Kuchen.—Two	NNP
hvd.rsl868	1839	4	cupfuls	cupful	NNS
hvd.rsl868	1839	5	of	of	IN
hvd.rsl868	1839	6	bread	bread	NN
hvd.rsl868	1839	7	sponge	sponge	NN
hvd.rsl868	1839	8	,	,	,
hvd.rsl868	1839	9	one	one	CD
hvd.rsl868	1839	10	egg	egg	NN
hvd.rsl868	1839	11	,	,	,
hvd.rsl868	1839	12	half	half	PDT
hvd.rsl868	1839	13	a	a	DT
hvd.rsl868	1839	14	cup-	cup-	JJ
hvd.rsl868	1839	15	ful	ful	NN
hvd.rsl868	1839	16	of	of	IN
hvd.rsl868	1839	17	sugar	sugar	NN
hvd.rsl868	1839	18	,	,	,
hvd.rsl868	1839	19	butter	butter	VB
hvd.rsl868	1839	20	the	the	DT
hvd.rsl868	1839	21	size	size	NN
hvd.rsl868	1839	22	of	of	IN
hvd.rsl868	1839	23	a	a	DT
hvd.rsl868	1839	24	walnut	walnut	NN
hvd.rsl868	1839	25	,	,	,
hvd.rsl868	1839	26	one	one	CD
hvd.rsl868	1839	27	cupful	cupful	NN
hvd.rsl868	1839	28	of	of	IN
hvd.rsl868	1839	29	warm	warm	JJ
hvd.rsl868	1839	30	water	water	NN
hvd.rsl868	1839	31	.	.	.
hvd.rsl868	1840	1	Mix	mix	VB
hvd.rsl868	1840	2	these	these	DT
hvd.rsl868	1840	3	ingredients	ingredient	NNS
hvd.rsl868	1840	4	together	together	RB
hvd.rsl868	1840	5	and	and	CC
hvd.rsl868	1840	6	make	make	VB
hvd.rsl868	1840	7	a	a	DT
hvd.rsl868	1840	8	dough	dough	NN
hvd.rsl868	1840	9	not	not	RB
hvd.rsl868	1840	10	quite	quite	RB
hvd.rsl868	1840	11	as	as	RB
hvd.rsl868	1840	12	stiff	stiff	JJ
hvd.rsl868	1840	13	as	as	IN
hvd.rsl868	1840	14	for	for	IN
hvd.rsl868	1840	15	bread	bread	NN
hvd.rsl868	1840	16	.	.	.
hvd.rsl868	1841	1	Let	let	VB
hvd.rsl868	1841	2	it	-PRON-	PRP
hvd.rsl868	1841	3	rise	rise	VB
hvd.rsl868	1841	4	well	well	RB
hvd.rsl868	1841	5	,	,	,
hvd.rsl868	1841	6	roll	roll	VB
hvd.rsl868	1841	7	out	out	RP
hvd.rsl868	1841	8	one	one	CD
hvd.rsl868	1841	9	-	-	HYPH
hvd.rsl868	1841	10	half	half	NN
hvd.rsl868	1841	11	inch	inch	NN
hvd.rsl868	1841	12	thick	thick	JJ
hvd.rsl868	1841	13	,	,	,
hvd.rsl868	1841	14	let	let	VB
hvd.rsl868	1841	15	it	-PRON-	PRP
hvd.rsl868	1841	16	rise	rise	VB
hvd.rsl868	1841	17	again	again	RB
hvd.rsl868	1841	18	until	until	IN
hvd.rsl868	1841	19	quite	quite	RB
hvd.rsl868	1841	20	light	light	NN
hvd.rsl868	1841	21	.	.	.
hvd.rsl868	1842	1	Spread	spread	VB
hvd.rsl868	1842	2	the	the	DT
hvd.rsl868	1842	3	dough	dough	NN
hvd.rsl868	1842	4	thinly	thinly	RB
hvd.rsl868	1842	5	and	and	CC
hvd.rsl868	1842	6	evenly	evenly	RB
hvd.rsl868	1842	7	in	in	IN
hvd.rsl868	1842	8	a	a	DT
hvd.rsl868	1842	9	long	long	JJ
hvd.rsl868	1842	10	shallow	shallow	JJ
hvd.rsl868	1842	11	tin	tin	NN
hvd.rsl868	1842	12	.	.	.
hvd.rsl868	1843	1	Cover	cover	VB
hvd.rsl868	1843	2	with	with	IN
hvd.rsl868	1843	3	an	an	DT
hvd.rsl868	1843	4	egg	egg	NN
hvd.rsl868	1843	5	beaten	beat	VBN
hvd.rsl868	1843	6	with	with	IN
hvd.rsl868	1843	7	a	a	DT
hvd.rsl868	1843	8	tablespoonful	tablespoonful	NN
hvd.rsl868	1843	9	of	of	IN
hvd.rsl868	1843	10	sugar	sugar	NN
hvd.rsl868	1843	11	and	and	CC
hvd.rsl868	1843	12	sprinkle	sprinkle	VB
hvd.rsl868	1843	13	liberally	liberally	RB
hvd.rsl868	1843	14	with	with	IN
hvd.rsl868	1843	15	powdered	powder	VBN
hvd.rsl868	1843	16	cinnamon	cinnamon	NN
hvd.rsl868	1843	17	and	and	CC
hvd.rsl868	1843	18	granulated	granulated	JJ
hvd.rsl868	1843	19	sugar	sugar	NN
hvd.rsl868	1843	20	.	.	.
hvd.rsl868	1844	1	The	the	DT
hvd.rsl868	1844	2	ingredients	ingredient	NNS
hvd.rsl868	1844	3	on	on	IN
hvd.rsl868	1844	4	the	the	DT
hvd.rsl868	1844	5	kuchen	kuchen	NN
hvd.rsl868	1844	6	will	will	MD
hvd.rsl868	1844	7	melt	melt	VB
hvd.rsl868	1844	8	and	and	CC
hvd.rsl868	1844	9	run	run	VB
hvd.rsl868	1844	10	together	together	RB
hvd.rsl868	1844	11	into	into	IN
hvd.rsl868	1844	12	a	a	DT
hvd.rsl868	1844	13	delicious	delicious	JJ
hvd.rsl868	1844	14	can-	can-	NN
hvd.rsl868	1844	15	died	die	VBD
hvd.rsl868	1844	16	top	top	NN
hvd.rsl868	1844	17	.	.	.
hvd.rsl868	1845	1	Serve	serve	VB
hvd.rsl868	1845	2	by	by	IN
hvd.rsl868	1845	3	cutting	cut	VBG
hvd.rsl868	1845	4	into	into	IN
hvd.rsl868	1845	5	strips	strip	NNS
hvd.rsl868	1845	6	one	one	CD
hvd.rsl868	1845	7	inch	inch	NN
hvd.rsl868	1845	8	wide	wide	JJ
hvd.rsl868	1845	9	.	.	.
hvd.rsl868	1846	1	Butter	butter	NN
hvd.rsl868	1846	2	Cakes.—Sift	Cakes.—Sift	NNP
hvd.rsl868	1846	3	two	two	CD
hvd.rsl868	1846	4	cupfuls	cupful	NNS
hvd.rsl868	1846	5	of	of	IN
hvd.rsl868	1846	6	floor	floor	NN
hvd.rsl868	1846	7	with	with	IN
hvd.rsl868	1846	8	three	three	CD
hvd.rsl868	1846	9	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1846	10	of	of	IN
hvd.rsl868	1846	11	baking	baking	NN
hvd.rsl868	1846	12	powder	powder	NN
hvd.rsl868	1846	13	and	and	CC
hvd.rsl868	1846	14	a	a	DT
hvd.rsl868	1846	15	half	half	JJ
hvd.rsl868	1846	16	teaspoonful	teaspoonful	NN
hvd.rsl868	1846	17	of	of	IN
hvd.rsl868	1846	18	salt	salt	NN
hvd.rsl868	1846	19	.	.	.
hvd.rsl868	1847	1	Rub	rub	VB
hvd.rsl868	1847	2	in	in	IN
hvd.rsl868	1847	3	two	two	CD
hvd.rsl868	1847	4	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1847	5	of	of	IN
hvd.rsl868	1847	6	butter	butter	NN
hvd.rsl868	1847	7	and	and	CC
hvd.rsl868	1847	8	add	add	VB
hvd.rsl868	1847	9	gradually	gradually	RB
hvd.rsl868	1847	10	three	three	CD
hvd.rsl868	1847	11	-	-	HYPH
hvd.rsl868	1847	12	fourths	fourth	NNS
hvd.rsl868	1847	13	of	of	IN
hvd.rsl868	1847	14	a	a	DT
hvd.rsl868	1847	15	cupful	cupful	NN
hvd.rsl868	1847	16	of	of	IN
hvd.rsl868	1847	17	milk	milk	NN
hvd.rsl868	1847	18	.	.	.
hvd.rsl868	1848	1	Toss	toss	VB
hvd.rsl868	1848	2	upon	upon	IN
hvd.rsl868	1848	3	a	a	DT
hvd.rsl868	1848	4	well	well	RB
hvd.rsl868	1848	5	-	-	HYPH
hvd.rsl868	1848	6	floured	flour	VBN
hvd.rsl868	1848	7	board	board	NN
hvd.rsl868	1848	8	and	and	CC
hvd.rsl868	1848	9	roll	roll	VB
hvd.rsl868	1848	10	out	out	RP
hvd.rsl868	1848	11	as	as	RB
hvd.rsl868	1848	12	thick	thick	JJ
hvd.rsl868	1848	13	as	as	IN
hvd.rsl868	1848	14	though	though	IN
hvd.rsl868	1848	15	you	-PRON-	PRP
hvd.rsl868	1848	16	were	be	VBD
hvd.rsl868	1848	17	making	make	VBG
hvd.rsl868	1848	18	biscuit	biscuit	NN
hvd.rsl868	1848	19	,	,	,
hvd.rsl868	1848	20	then	then	RB
hvd.rsl868	1848	21	cut	cut	VB
hvd.rsl868	1848	22	into	into	IN
hvd.rsl868	1848	23	rounds	round	NNS
hvd.rsl868	1848	24	with	with	IN
hvd.rsl868	1848	25	a	a	DT
hvd.rsl868	1848	26	small	small	JJ
hvd.rsl868	1848	27	biscuit	biscuit	NN
hvd.rsl868	1848	28	cutter	cutter	NN
hvd.rsl868	1848	29	and	and	CC
hvd.rsl868	1848	30	bake	bake	VB
hvd.rsl868	1848	31	upon	upon	RP
hvd.rsl868	1848	32	a	a	DT
hvd.rsl868	1848	33	hot	hot	JJ
hvd.rsl868	1848	34	,	,	,
hvd.rsl868	1848	35	well	well	RB
hvd.rsl868	1848	36	-	-	HYPH
hvd.rsl868	1848	37	greased	grease	VBN
hvd.rsl868	1848	38	griddle	griddle	NN
hvd.rsl868	1848	39	.	.	.
hvd.rsl868	1849	1	Cook	cook	VB
hvd.rsl868	1849	2	slowly	slowly	RB
hvd.rsl868	1849	3	until	until	IN
hvd.rsl868	1849	4	they	-PRON-	PRP
hvd.rsl868	1849	5	puff	puff	VBP
hvd.rsl868	1849	6	up	up	RP
hvd.rsl868	1849	7	double	double	PDT
hvd.rsl868	1849	8	their	-PRON-	PRP$
hvd.rsl868	1849	9	size	size	NN
hvd.rsl868	1849	10	,	,	,
hvd.rsl868	1849	11	then	then	RB
hvd.rsl868	1849	12	turn	turn	VB
hvd.rsl868	1849	13	and	and	CC
hvd.rsl868	1849	14	bake	bake	VB
hvd.rsl868	1849	15	on	on	RP
hvd.rsl868	1849	16	the	the	DT
hvd.rsl868	1849	17	other	other	JJ
hvd.rsl868	1849	18	side	side	NN
hvd.rsl868	1849	19	.	.	.
hvd.rsl868	1850	1	Set	set	VB
hvd.rsl868	1850	2	them	-PRON-	PRP
hvd.rsl868	1850	3	in	in	IN
hvd.rsl868	1850	4	a	a	DT
hvd.rsl868	1850	5	moderate	moderate	JJ
hvd.rsl868	1850	6	oven	oven	NN
hvd.rsl868	1850	7	for	for	IN
hvd.rsl868	1850	8	a	a	DT
hvd.rsl868	1850	9	few	few	JJ
hvd.rsl868	1850	10	minutes	minute	NNS
hvd.rsl868	1850	11	before	before	IN
hvd.rsl868	1850	12	serving	serve	VBG
hvd.rsl868	1850	13	,	,	,
hvd.rsl868	1850	14	then	then	RB
hvd.rsl868	1850	15	break	break	VB
hvd.rsl868	1850	16	them	-PRON-	PRP
hvd.rsl868	1850	17	open	open	JJ
hvd.rsl868	1850	18	and	and	CC
hvd.rsl868	1850	19	serve	serve	VB
hvd.rsl868	1850	20	with	with	IN
hvd.rsl868	1850	21	butter	butter	NN
hvd.rsl868	1850	22	and	and	CC
hvd.rsl868	1850	23	maple	maple	NN
hvd.rsl868	1850	24	syrup	syrup	NN
hvd.rsl868	1850	25	.	.	.
hvd.rsl868	1851	1	Waffles.—For	Waffles.—For	NFP
hvd.rsl868	1851	2	the	the	DT
hvd.rsl868	1851	3	batter	batter	NN
hvd.rsl868	1851	4	use	use	NN
hvd.rsl868	1851	5	one	one	CD
hvd.rsl868	1851	6	pint	pint	NN
hvd.rsl868	1851	7	of	of	IN
hvd.rsl868	1851	8	sifted	sift	VBN
hvd.rsl868	1851	9	flour	flour	NN
hvd.rsl868	1851	10	,	,	,
hvd.rsl868	1851	11	one	one	CD
hvd.rsl868	1851	12	level	level	NN
hvd.rsl868	1851	13	tea-	tea-	XX
hvd.rsl868	1851	14	spoonful	spoonful	NN
hvd.rsl868	1851	15	baking	baking	NN
hvd.rsl868	1851	16	powder	powder	NN
hvd.rsl868	1851	17	,	,	,
hvd.rsl868	1851	18	one	one	CD
hvd.rsl868	1851	19	-	-	HYPH
hvd.rsl868	1851	20	half	half	NN
hvd.rsl868	1851	21	teaspoonful	teaspoonful	NN
hvd.rsl868	1851	22	salt	salt	NN
hvd.rsl868	1851	23	,	,	,
hvd.rsl868	1851	24	one	one	CD
hvd.rsl868	1851	25	tablespoonful	tablespoonful	NN
hvd.rsl868	1851	26	but-	but-	NN
hvd.rsl868	1851	27	ter	ter	NN
hvd.rsl868	1851	28	,	,	,
hvd.rsl868	1851	29	melted	melt	VBN
hvd.rsl868	1851	30	,	,	,
hvd.rsl868	1851	31	two	two	CD
hvd.rsl868	1851	32	eggs	egg	NNS
hvd.rsl868	1851	33	and	and	CC
hvd.rsl868	1851	34	\yi	\yi	JJ
hvd.rsl868	1851	35	cupful	cupful	NN
hvd.rsl868	1851	36	milk	milk	NN
hvd.rsl868	1851	37	;	;	:
hvd.rsl868	1851	38	beat	beat	VBD
hvd.rsl868	1851	39	to	to	IN
hvd.rsl868	1851	40	a	a	DT
hvd.rsl868	1851	41	smooth	smooth	JJ
hvd.rsl868	1851	42	batter	batter	NN
hvd.rsl868	1851	43	.	.	.
hvd.rsl868	1852	1	Heat	heat	VB
hvd.rsl868	1852	2	the	the	DT
hvd.rsl868	1852	3	waffle	waffle	NN
hvd.rsl868	1852	4	iron	iron	NN
hvd.rsl868	1852	5	very	very	RB
hvd.rsl868	1852	6	hot	hot	RB
hvd.rsl868	1852	7	;	;	:
hvd.rsl868	1852	8	grease	grease	NN
hvd.rsl868	1852	9	both	both	DT
hvd.rsl868	1852	10	lids	lid	NNS
hvd.rsl868	1852	11	;	;	:
hvd.rsl868	1852	12	put	put	VB
hvd.rsl868	1852	13	a	a	DT
hvd.rsl868	1852	14	cooking	cooking	NN
hvd.rsl868	1852	15	spoonful	spoonful	NN
hvd.rsl868	1852	16	of	of	IN
hvd.rsl868	1852	17	batter	batter	NN
hvd.rsl868	1852	18	into	into	IN
hvd.rsl868	1852	19	each	each	DT
hvd.rsl868	1852	20	lid	lid	NN
hvd.rsl868	1852	21	,	,	,
hvd.rsl868	1852	22	and	and	CC
hvd.rsl868	1852	23	cook	cook	VB
hvd.rsl868	1852	24	five	five	CD
hvd.rsl868	1852	25	minutes	minute	NNS
hvd.rsl868	1852	26	on	on	IN
hvd.rsl868	1852	27	each	each	DT
hvd.rsl868	1852	28	side	side	NN
hvd.rsl868	1852	29	.	.	.
hvd.rsl868	1853	1	Slip	slip	VB
hvd.rsl868	1853	2	out	out	RP
hvd.rsl868	1853	3	on	on	IN
hvd.rsl868	1853	4	to	to	IN
hvd.rsl868	1853	5	a	a	DT
hvd.rsl868	1853	6	hot	hot	JJ
hvd.rsl868	1853	7	dish	dish	NN
hvd.rsl868	1853	8	.	.	.
hvd.rsl868	1854	1	Place	place	VB
hvd.rsl868	1854	2	in	in	IN
hvd.rsl868	1854	3	the	the	DT
hvd.rsl868	1854	4	oven	oven	NN
hvd.rsl868	1854	5	until	until	IN
hvd.rsl868	1854	6	more	more	JJR
hvd.rsl868	1854	7	are	be	VBP
hvd.rsl868	1854	8	cooked	cook	VBN
hvd.rsl868	1854	9	,	,	,
hvd.rsl868	1854	10	then	then	RB
hvd.rsl868	1854	11	put	put	VB
hvd.rsl868	1854	12	them	-PRON-	PRP
hvd.rsl868	1854	13	one	one	CD
hvd.rsl868	1854	14	on	on	IN
hvd.rsl868	1854	15	top	top	NN
hvd.rsl868	1854	16	of	of	IN
hvd.rsl868	1854	17	the	the	DT
hvd.rsl868	1854	18	other	other	JJ
hvd.rsl868	1854	19	,	,	,
hvd.rsl868	1854	20	each	each	DT
hvd.rsl868	1854	21	buttered	butter	VBN
hvd.rsl868	1854	22	and	and	CC
hvd.rsl868	1854	23	heaped	heap	VBN
hvd.rsl868	1854	24	with	with	IN
hvd.rsl868	1854	25	grated	grate	VBN
hvd.rsl868	1854	26	maple	maple	NN
hvd.rsl868	1854	27	sugar	sugar	NN
hvd.rsl868	1854	28	.	.	.
hvd.rsl868	1855	1	CHAPTER	chapter	NN
hvd.rsl868	1855	2	VIII	VIII	NNP
hvd.rsl868	1855	3	.	.	.
hvd.rsl868	1856	1	CAKES	CAKES	NNP
hvd.rsl868	1856	2	.	.	.
hvd.rsl868	1857	1	"	"	``
hvd.rsl868	1857	2	Breathes	breathe	VBZ
hvd.rsl868	1857	3	there	there	EX
hvd.rsl868	1857	4	a	a	DT
hvd.rsl868	1857	5	man	man	NN
hvd.rsl868	1857	6	with	with	IN
hvd.rsl868	1857	7	Boul	Boul	NNP
hvd.rsl868	1857	8	so	so	RB
hvd.rsl868	1857	9	dead	dead	JJ
hvd.rsl868	1857	10	He	-PRON-	PRP
hvd.rsl868	1857	11	loves	love	VBZ
hvd.rsl868	1857	12	not	not	RB
hvd.rsl868	1857	13	new	new	JJ
hvd.rsl868	1857	14	-	-	HYPH
hvd.rsl868	1857	15	baked	baked	JJ
hvd.rsl868	1857	16	ginger	ginger	NN
hvd.rsl868	1857	17	bread	bread	NN
hvd.rsl868	1857	18	?	?	.
hvd.rsl868	1858	1	Who	who	WP
hvd.rsl868	1858	2	,	,	,
hvd.rsl868	1858	3	stepping	step	VBG
hvd.rsl868	1858	4	through	through	IN
hvd.rsl868	1858	5	the	the	DT
hvd.rsl868	1858	6	kitchen	kitchen	NN
hvd.rsl868	1858	7	door	door	NN
hvd.rsl868	1858	8	,	,	,
hvd.rsl868	1858	9	On	on	IN
hvd.rsl868	1858	10	baking	baking	NN
hvd.rsl868	1858	11	day	day	NN
hvd.rsl868	1858	12	sees	see	VBZ
hvd.rsl868	1858	13	goodly	goodly	JJ
hvd.rsl868	1858	14	store	store	NN
hvd.rsl868	1858	15	Of	of	IN
hvd.rsl868	1858	16	fragrant	fragrant	JJ
hvd.rsl868	1858	17	amber	amber	NN
hvd.rsl868	1858	18	-	-	HYPH
hvd.rsl868	1858	19	shadowed	shadow	VBN
hvd.rsl868	1858	20	cake	cake	NN
hvd.rsl868	1858	21	.	.	.
hvd.rsl868	1859	1	And	and	CC
hvd.rsl868	1859	2	,	,	,
hvd.rsl868	1859	3	half	half	JJ
hvd.rsl868	1859	4	-	-	HYPH
hvd.rsl868	1859	5	unconscious	unconscious	JJ
hvd.rsl868	1859	6	,	,	,
hvd.rsl868	1859	7	does	do	VBZ
hvd.rsl868	1859	8	not	not	RB
hvd.rsl868	1859	9	break	break	VB
hvd.rsl868	1859	10	A	a	DT
hvd.rsl868	1859	11	ragged	ragged	JJ
hvd.rsl868	1859	12	chunk	chunk	NN
hvd.rsl868	1859	13	!	!	.
hvd.rsl868	1860	1	Ah	ah	UH
hvd.rsl868	1860	2	,	,	,
hvd.rsl868	1860	3	toothsome	toothsome	JJ
hvd.rsl868	1860	4	bliss	bliss	NN
hvd.rsl868	1860	5	!	!	.
hvd.rsl868	1861	1	He	-PRON-	PRP
hvd.rsl868	1861	2	is	be	VBZ
hvd.rsl868	1861	3	a	a	DT
hvd.rsl868	1861	4	churl	churl	NN
hvd.rsl868	1861	5	who	who	WP
hvd.rsl868	1861	6	knows	know	VBZ
hvd.rsl868	1861	7	not	not	RB
hvd.rsl868	1861	8	this	this	DT
hvd.rsl868	1861	9	.	.	.
hvd.rsl868	1861	10	"	"	''
hvd.rsl868	1862	1	To	to	TO
hvd.rsl868	1862	2	get	get	VB
hvd.rsl868	1862	3	a	a	DT
hvd.rsl868	1862	4	fine	fine	JJ
hvd.rsl868	1862	5	grained	grain	VBN
hvd.rsl868	1862	6	cake	cake	NN
hvd.rsl868	1862	7	,	,	,
hvd.rsl868	1862	8	beat	beat	VBD
hvd.rsl868	1862	9	thoroughly	thoroughly	RB
hvd.rsl868	1862	10	after	after	IN
hvd.rsl868	1862	11	the	the	DT
hvd.rsl868	1862	12	flour	flour	NN
hvd.rsl868	1862	13	is	be	VBZ
hvd.rsl868	1862	14	added	add	VBN
hvd.rsl868	1862	15	.	.	.
hvd.rsl868	1863	1	Sweet	sweet	JJ
hvd.rsl868	1863	2	milk	milk	NN
hvd.rsl868	1863	3	makes	make	VBZ
hvd.rsl868	1863	4	cake	cake	NN
hvd.rsl868	1863	5	that	that	WDT
hvd.rsl868	1863	6	cuts	cut	VBZ
hvd.rsl868	1863	7	like	like	IN
hvd.rsl868	1863	8	pound	pound	NN
hvd.rsl868	1863	9	cake	cake	NN
hvd.rsl868	1863	10	.	.	.
hvd.rsl868	1864	1	Sour	sour	JJ
hvd.rsl868	1864	2	milk	milk	NN
hvd.rsl868	1864	3	makes	make	VBZ
hvd.rsl868	1864	4	spongy	spongy	JJ
hvd.rsl868	1864	5	,	,	,
hvd.rsl868	1864	6	light	light	JJ
hvd.rsl868	1864	7	cake	cake	NN
hvd.rsl868	1864	8	.	.	.
hvd.rsl868	1865	1	Always	always	RB
hvd.rsl868	1865	2	sift	sift	VB
hvd.rsl868	1865	3	flour	flour	NN
hvd.rsl868	1865	4	before	before	IN
hvd.rsl868	1865	5	measuring	measure	VBG
hvd.rsl868	1865	6	,	,	,
hvd.rsl868	1865	7	then	then	RB
hvd.rsl868	1865	8	it	-PRON-	PRP
hvd.rsl868	1865	9	may	may	MD
hvd.rsl868	1865	10	be	be	VB
hvd.rsl868	1865	11	sifted	sift	VBN
hvd.rsl868	1865	12	again	again	RB
hvd.rsl868	1865	13	with	with	IN
hvd.rsl868	1865	14	the	the	DT
hvd.rsl868	1865	15	baking	baking	NN
hvd.rsl868	1865	16	powder	powder	NN
hvd.rsl868	1865	17	to	to	TO
hvd.rsl868	1865	18	insure	insure	VB
hvd.rsl868	1865	19	their	-PRON-	PRP$
hvd.rsl868	1865	20	being	be	VBG
hvd.rsl868	1865	21	thoroughly	thoroughly	RB
hvd.rsl868	1865	22	blended	blend	VBN
hvd.rsl868	1865	23	.	.	.
hvd.rsl868	1866	1	In	in	IN
hvd.rsl868	1866	2	making	make	VBG
hvd.rsl868	1866	3	fruit	fruit	NN
hvd.rsl868	1866	4	cakes	cake	NNS
hvd.rsl868	1866	5	add	add	VBP
hvd.rsl868	1866	6	the	the	DT
hvd.rsl868	1866	7	fruit	fruit	NN
hvd.rsl868	1866	8	before	before	IN
hvd.rsl868	1866	9	putting	put	VBG
hvd.rsl868	1866	10	in	in	RP
hvd.rsl868	1866	11	the	the	DT
hvd.rsl868	1866	12	flour	flour	NN
hvd.rsl868	1866	13	,	,	,
hvd.rsl868	1866	14	as	as	IN
hvd.rsl868	1866	15	this	this	DT
hvd.rsl868	1866	16	will	will	MD
hvd.rsl868	1866	17	prevent	prevent	VB
hvd.rsl868	1866	18	it	-PRON-	PRP
hvd.rsl868	1866	19	falling	fall	VBG
hvd.rsl868	1866	20	to	to	IN
hvd.rsl868	1866	21	the	the	DT
hvd.rsl868	1866	22	bottom	bottom	NN
hvd.rsl868	1866	23	of	of	IN
hvd.rsl868	1866	24	the	the	DT
hvd.rsl868	1866	25	cake	cake	NN
hvd.rsl868	1866	26	.	.	.
hvd.rsl868	1867	1	Flouring	flour	VBG
hvd.rsl868	1867	2	the	the	DT
hvd.rsl868	1867	3	fruit	fruit	NN
hvd.rsl868	1867	4	is	be	VBZ
hvd.rsl868	1867	5	unnecessary	unnecessary	JJ
hvd.rsl868	1867	6	,	,	,
hvd.rsl868	1867	7	unless	unless	IN
hvd.rsl868	1867	8	the	the	DT
hvd.rsl868	1867	9	fruit	fruit	NN
hvd.rsl868	1867	10	is	be	VBZ
hvd.rsl868	1867	11	damp	damp	JJ
hvd.rsl868	1867	12	.	.	.
hvd.rsl868	1868	1	If	if	IN
hvd.rsl868	1868	2	a	a	DT
hvd.rsl868	1868	3	cake	cake	NN
hvd.rsl868	1868	4	cracks	crack	VBZ
hvd.rsl868	1868	5	open	open	JJ
hvd.rsl868	1868	6	while	while	IN
hvd.rsl868	1868	7	baking	baking	NN
hvd.rsl868	1868	8	,	,	,
hvd.rsl868	1868	9	the	the	DT
hvd.rsl868	1868	10	recipe	recipe	NN
hvd.rsl868	1868	11	contains	contain	VBZ
hvd.rsl868	1868	12	too	too	RB
hvd.rsl868	1868	13	much	much	JJ
hvd.rsl868	1868	14	flour	flour	NN
hvd.rsl868	1868	15	.	.	.
hvd.rsl868	1869	1	In	in	IN
hvd.rsl868	1869	2	creaming	cream	VBG
hvd.rsl868	1869	3	butter	butter	NN
hvd.rsl868	1869	4	and	and	CC
hvd.rsl868	1869	5	sugar	sugar	NN
hvd.rsl868	1869	6	,	,	,
hvd.rsl868	1869	7	when	when	WRB
hvd.rsl868	1869	8	the	the	DT
hvd.rsl868	1869	9	butter	butter	NN
hvd.rsl868	1869	10	is	be	VBZ
hvd.rsl868	1869	11	too	too	RB
hvd.rsl868	1869	12	hard	hard	JJ
hvd.rsl868	1869	13	to	to	TO
hvd.rsl868	1869	14	blend	blend	VB
hvd.rsl868	1869	15	easily	easily	RB
hvd.rsl868	1869	16	,	,	,
hvd.rsl868	1869	17	warm	warm	VB
hvd.rsl868	1869	18	the	the	DT
hvd.rsl868	1869	19	bowl	bowl	NN
hvd.rsl868	1869	20	and	and	CC
hvd.rsl868	1869	21	if	if	IN
hvd.rsl868	1869	22	necessary	necessary	JJ
hvd.rsl868	1869	23	warm	warm	JJ
hvd.rsl868	1869	24	the	the	DT
hvd.rsl868	1869	25	sugar	sugar	NN
hvd.rsl868	1869	26	,	,	,
hvd.rsl868	1869	27	but	but	CC
hvd.rsl868	1869	28	never	never	RB
hvd.rsl868	1869	29	warm	warm	VB
hvd.rsl868	1869	30	the	the	DT
hvd.rsl868	1869	31	butter	butter	NN
hvd.rsl868	1869	32	,	,	,
hvd.rsl868	1869	33	as	as	IN
hvd.rsl868	1869	34	this	this	DT
hvd.rsl868	1869	35	will	will	MD
hvd.rsl868	1869	36	change	change	VB
hvd.rsl868	1869	37	both	both	DT
hvd.rsl868	1869	38	texture	texture	NN
hvd.rsl868	1869	39	and	and	CC
hvd.rsl868	1869	40	flavor	flavor	NN
hvd.rsl868	1869	41	of	of	IN
hvd.rsl868	1869	42	the	the	DT
hvd.rsl868	1869	43	cake	cake	NN
hvd.rsl868	1869	44	.	.	.
hvd.rsl868	1870	1	The	the	DT
hvd.rsl868	1870	2	smaller	small	JJR
hvd.rsl868	1870	3	the	the	DT
hvd.rsl868	1870	4	cake	cake	NN
hvd.rsl868	1870	5	the	the	DT
hvd.rsl868	1870	6	hotter	hot	JJR
hvd.rsl868	1870	7	should	should	MD
hvd.rsl868	1870	8	be	be	VB
hvd.rsl868	1870	9	the	the	DT
hvd.rsl868	1870	10	oven	oven	NN
hvd.rsl868	1870	11	.	.	.
hvd.rsl868	1871	1	Large	large	JJ
hvd.rsl868	1871	2	rich	rich	JJ
hvd.rsl868	1871	3	cakes	cake	NNS
hvd.rsl868	1871	4	require	require	VBP
hvd.rsl868	1871	5	very	very	RB
hvd.rsl868	1871	6	slow	slow	JJ
hvd.rsl868	1871	7	baking	baking	NN
hvd.rsl868	1871	8	.	.	.
hvd.rsl868	1872	1	Grease	grease	NN
hvd.rsl868	1872	2	cake	cake	NN
hvd.rsl868	1872	3	pans	pan	NNS
hvd.rsl868	1872	4	with	with	IN
hvd.rsl868	1872	5	lard	lard	NN
hvd.rsl868	1872	6	or	or	CC
hvd.rsl868	1872	7	drippings	dripping	NNS
hvd.rsl868	1872	8	,	,	,
hvd.rsl868	1872	9	as	as	IN
hvd.rsl868	1872	10	butter	butter	NN
hvd.rsl868	1872	11	will	will	MD
hvd.rsl868	1872	12	be	be	VB
hvd.rsl868	1872	13	likely	likely	JJ
hvd.rsl868	1872	14	to	to	TO
hvd.rsl868	1872	15	make	make	VB
hvd.rsl868	1872	16	the	the	DT
hvd.rsl868	1872	17	cake	cake	NN
hvd.rsl868	1872	18	stick	stick	NN
hvd.rsl868	1872	19	,	,	,
hvd.rsl868	1872	20	owing	owe	VBG
hvd.rsl868	1872	21	to	to	IN
hvd.rsl868	1872	22	the	the	DT
hvd.rsl868	1872	23	salt	salt	NN
hvd.rsl868	1872	24	in	in	IN
hvd.rsl868	1872	25	it	-PRON-	PRP
hvd.rsl868	1872	26	.	.	.
hvd.rsl868	1873	1	When	when	WRB
hvd.rsl868	1873	2	eggs	egg	NNS
hvd.rsl868	1873	3	are	be	VBP
hvd.rsl868	1873	4	short	short	JJ
hvd.rsl868	1873	5	in	in	IN
hvd.rsl868	1873	6	the	the	DT
hvd.rsl868	1873	7	Winter	Winter	NNP
hvd.rsl868	1873	8	snow	snow	NN
hvd.rsl868	1873	9	may	may	MD
hvd.rsl868	1873	10	be	be	VB
hvd.rsl868	1873	11	used	use	VBN
hvd.rsl868	1873	12	as	as	IN
hvd.rsl868	1873	13	a	a	DT
hvd.rsl868	1873	14	substitute	substitute	NN
hvd.rsl868	1873	15	;	;	:
hvd.rsl868	1873	16	one	one	CD
hvd.rsl868	1873	17	of	of	IN
hvd.rsl868	1873	18	The	the	DT
hvd.rsl868	1873	19	R.	R.	NNP
hvd.rsl868	1873	20	N.-Y.	N.-Y.	NNP
hvd.rsl868	1874	1	housewives	housewife	NNS
hvd.rsl868	1874	2	says	say	VBZ
hvd.rsl868	1874	3	that	that	IN
hvd.rsl868	1874	4	one	one	CD
hvd.rsl868	1874	5	cupful	cupful	NN
hvd.rsl868	1874	6	of	of	IN
hvd.rsl868	1874	7	snow	snow	NN
hvd.rsl868	1874	8	,	,	,
hvd.rsl868	1874	9	beaten	beat	VBN
hvd.rsl868	1874	10	in	in	RP
hvd.rsl868	1874	11	after	after	IN
hvd.rsl868	1874	12	all	all	PDT
hvd.rsl868	1874	13	the	the	DT
hvd.rsl868	1874	14	ingredients	ingredient	NNS
hvd.rsl868	1874	15	are	be	VBP
hvd.rsl868	1874	16	put	put	VBN
hvd.rsl868	1874	17	together	together	RB
hvd.rsl868	1874	18	,	,	,
hvd.rsl868	1874	19	is	be	VBZ
hvd.rsl868	1874	20	equal	equal	JJ
hvd.rsl868	1874	21	to	to	IN
hvd.rsl868	1874	22	two	two	CD
hvd.rsl868	1874	23	eggs	egg	NNS
hvd.rsl868	1874	24	.	.	.
hvd.rsl868	1875	1	Almond	Almond	NNP
hvd.rsl868	1875	2	Cookies.—Cream	Cookies.—Cream	NNP
hvd.rsl868	1875	3	together	together	RB
hvd.rsl868	1875	4	one	one	CD
hvd.rsl868	1875	5	-	-	HYPH
hvd.rsl868	1875	6	half	half	NN
hvd.rsl868	1875	7	cupful	cupful	NN
hvd.rsl868	1875	8	of	of	IN
hvd.rsl868	1875	9	butter	butter	NN
hvd.rsl868	1875	10	and	and	CC
hvd.rsl868	1875	11	two	two	CD
hvd.rsl868	1875	12	cupfuls	cupfuls	NNP
hvd.rsl868	1875	13	sugar	sugar	NN
hvd.rsl868	1875	14	.	.	.
hvd.rsl868	1876	1	Stir	stir	VB
hvd.rsl868	1876	2	in	in	RP
hvd.rsl868	1876	3	alternately	alternately	RB
hvd.rsl868	1876	4	a	a	DT
hvd.rsl868	1876	5	little	little	JJ
hvd.rsl868	1876	6	at	at	IN
hvd.rsl868	1876	7	a	a	DT
hvd.rsl868	1876	8	time	time	NN
hvd.rsl868	1876	9	one	one	CD
hvd.rsl868	1876	10	cupful	cupful	NN
hvd.rsl868	1876	11	of	of	IN
hvd.rsl868	1876	12	sweet	sweet	JJ
hvd.rsl868	1876	13	milk	milk	NN
hvd.rsl868	1876	14	and	and	CC
hvd.rsl868	1876	15	twice	twice	RB
hvd.rsl868	1876	16	sifted	sift	VBN
hvd.rsl868	1876	17	flour	flour	NN
hvd.rsl868	1876	18	to	to	TO
hvd.rsl868	1876	19	make	make	VB
hvd.rsl868	1876	20	a	a	DT
hvd.rsl868	1876	21	dough	dough	NN
hvd.rsl868	1876	22	which	which	WDT
hvd.rsl868	1876	23	can	can	MD
hvd.rsl868	1876	24	be	be	VB
hvd.rsl868	1876	25	handled	handle	VBN
hvd.rsl868	1876	26	.	.	.
hvd.rsl868	1877	1	With	with	IN
hvd.rsl868	1877	2	the	the	DT
hvd.rsl868	1877	3	last	last	JJ
hvd.rsl868	1877	4	of	of	IN
hvd.rsl868	1877	5	the	the	DT
hvd.rsl868	1877	6	flour	flour	NN
hvd.rsl868	1877	7	sift	sift	VBP
hvd.rsl868	1877	8	in	in	IN
hvd.rsl868	1877	9	two	two	CD
hvd.rsl868	1877	10	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1877	11	of	of	IN
hvd.rsl868	1877	12	baking	baking	NN
hvd.rsl868	1877	13	powder	powder	NN
hvd.rsl868	1877	14	;	;	:
hvd.rsl868	1877	15	roll	roll	VB
hvd.rsl868	1877	16	out	out	RP
hvd.rsl868	1877	17	one	one	CD
hvd.rsl868	1877	18	-	-	HYPH
hvd.rsl868	1877	19	quarter	quarter	NN
hvd.rsl868	1877	20	inch	inch	NN
hvd.rsl868	1877	21	thick	thick	JJ
hvd.rsl868	1877	22	;	;	:
hvd.rsl868	1877	23	before	before	IN
hvd.rsl868	1877	24	cutting	cut	VBG
hvd.rsl868	1877	25	out	out	RP
hvd.rsl868	1877	26	sprinkle	sprinkle	NN
hvd.rsl868	1877	27	with	with	IN
hvd.rsl868	1877	28	a	a	DT
hvd.rsl868	1877	29	cup	cup	NN
hvd.rsl868	1877	30	of	of	IN
hvd.rsl868	1877	31	almonds	almond	NNS
hvd.rsl868	1877	32	which	which	WDT
hvd.rsl868	1877	33	have	have	VBP
hvd.rsl868	1877	34	been	be	VBN
hvd.rsl868	1877	35	blanched	blanch	VBN
hvd.rsl868	1877	36	and	and	CC
hvd.rsl868	1877	37	chopped	chop	VBN
hvd.rsl868	1877	38	and	and	CC
hvd.rsl868	1877	39	a	a	DT
hvd.rsl868	1877	40	teaspoon	teaspoon	NN
hvd.rsl868	1877	41	of	of	IN
hvd.rsl868	1877	42	granulated	granulated	JJ
hvd.rsl868	1877	43	sugar	sugar	NN
hvd.rsl868	1877	44	mixed	mix	VBN
hvd.rsl868	1877	45	through	through	IN
hvd.rsl868	1877	46	them	-PRON-	PRP
hvd.rsl868	1877	47	.	.	.
hvd.rsl868	1878	1	Bake	bake	VB
hvd.rsl868	1878	2	in	in	IN
hvd.rsl868	1878	3	quick	quick	JJ
hvd.rsl868	1878	4	oven	oven	NN
hvd.rsl868	1878	5	.	.	.
hvd.rsl868	1879	1	These	these	DT
hvd.rsl868	1879	2	should	should	MD
hvd.rsl868	1879	3	be	be	VB
hvd.rsl868	1879	4	eaten	eat	VBN
hvd.rsl868	1879	5	fresh	fresh	JJ
hvd.rsl868	1879	6	,	,	,
hvd.rsl868	1879	7	as	as	IN
hvd.rsl868	1879	8	should	should	MD
hvd.rsl868	1879	9	all	all	DT
hvd.rsl868	1879	10	cakes	cake	NNS
hvd.rsl868	1879	11	made	make	VBN
hvd.rsl868	1879	12	without	without	IN
hvd.rsl868	1879	13	the	the	DT
hvd.rsl868	1879	14	addition	addition	NN
hvd.rsl868	1879	15	of	of	IN
hvd.rsl868	1879	16	eggs	egg	NNS
hvd.rsl868	1879	17	.	.	.
hvd.rsl868	1880	1	Angel	Angel	NNP
hvd.rsl868	1880	2	Cake.—Four	Cake.—Four	NNP
hvd.rsl868	1880	3	ounces	ounce	NNS
hvd.rsl868	1880	4	and	and	CC
hvd.rsl868	1880	5	a	a	DT
hvd.rsl868	1880	6	heaping	heaping	JJ
hvd.rsl868	1880	7	tablespoonful	tablespoonful	NN
hvd.rsl868	1880	8	of	of	IN
hvd.rsl868	1880	9	flour	flour	NN
hvd.rsl868	1880	10	,	,	,
hvd.rsl868	1880	11	12	12	CD
hvd.rsl868	1880	12	ounces	ounce	NNS
hvd.rsl868	1880	13	of	of	IN
hvd.rsl868	1880	14	powdered	powder	VBN
hvd.rsl868	1880	15	sugar	sugar	NN
hvd.rsl868	1880	16	,	,	,
hvd.rsl868	1880	17	the	the	DT
hvd.rsl868	1880	18	whites	white	NNS
hvd.rsl868	1880	19	of	of	IN
hvd.rsl868	1880	20	11	11	CD
hvd.rsl868	1880	21	eggs	egg	NNS
hvd.rsl868	1880	22	beaten	beat	VBN
hvd.rsl868	1880	23	to	to	IN
hvd.rsl868	1880	24	a	a	DT
hvd.rsl868	1880	25	very	very	RB
hvd.rsl868	1880	26	stiff	stiff	JJ
hvd.rsl868	1880	27	froth	froth	NN
hvd.rsl868	1880	28	(	(	-LRB-
hvd.rsl868	1880	29	flavor	flavor	NN
hvd.rsl868	1880	30	with	with	IN
hvd.rsl868	1880	31	rose	rise	VBD
hvd.rsl868	1880	32	before	before	IN
hvd.rsl868	1880	33	beating	beat	VBG
hvd.rsl868	1880	34	)	)	-RRB-
hvd.rsl868	1880	35	,	,	,
hvd.rsl868	1880	36	a	a	DT
hvd.rsl868	1880	37	teaspoonful	teaspoonful	NN
hvd.rsl868	1880	38	of	of	IN
hvd.rsl868	1880	39	cream	cream	NN
hvd.rsl868	1880	40	of	of	IN
hvd.rsl868	1880	41	tartar	tartar	NN
hvd.rsl868	1880	42	and	and	CC
hvd.rsl868	1880	43	a	a	DT
hvd.rsl868	1880	44	little	little	JJ
hvd.rsl868	1880	45	salt	salt	NN
hvd.rsl868	1880	46	.	.	.
hvd.rsl868	1881	1	Mix	mix	VB
hvd.rsl868	1881	2	the	the	DT
hvd.rsl868	1881	3	sugar	sugar	NN
hvd.rsl868	1881	4	,	,	,
hvd.rsl868	1881	5	flour	flour	NN
hvd.rsl868	1881	6	,	,	,
hvd.rsl868	1881	7	salt	salt	NN
hvd.rsl868	1881	8	and	and	CC
hvd.rsl868	1881	9	cream	cream	NN
hvd.rsl868	1881	10	of	of	IN
hvd.rsl868	1881	11	tartar	tartar	NN
hvd.rsl868	1881	12	together	together	RB
hvd.rsl868	1881	13	and	and	CC
hvd.rsl868	1881	14	sift	sift	VB
hvd.rsl868	1881	15	through	through	IN
hvd.rsl868	1881	16	a	a	DT
hvd.rsl868	1881	17	very	very	RB
hvd.rsl868	1881	18	fine	fine	JJ
hvd.rsl868	1881	19	sieve	sieve	NN
hvd.rsl868	1881	20	six	six	CD
hvd.rsl868	1881	21	times	time	NNS
hvd.rsl868	1881	22	.	.	.
hvd.rsl868	1882	1	Then	then	RB
hvd.rsl868	1882	2	stir	stir	VB
hvd.rsl868	1882	3	in	in	RP
hvd.rsl868	1882	4	lightly	lightly	RB
hvd.rsl868	1882	5	the	the	DT
hvd.rsl868	1882	6	THE	the	DT
hvd.rsl868	1882	7	RURAL	rural	JJ
hvd.rsl868	1882	8	COOK	COOK	NNP
hvd.rsl868	1882	9	BOOK	book	NN
hvd.rsl868	1882	10	.	.	.
hvd.rsl868	1883	1	91	91	CD
hvd.rsl868	1883	2	beaten	beat	VBD
hvd.rsl868	1883	3	whites	white	NNS
hvd.rsl868	1883	4	.	.	.
hvd.rsl868	1884	1	Bake	bake	VB
hvd.rsl868	1884	2	in	in	IN
hvd.rsl868	1884	3	a	a	DT
hvd.rsl868	1884	4	neiv	neiv	NN
hvd.rsl868	1884	5	pan	pan	NN
hvd.rsl868	1884	6	,	,	,
hvd.rsl868	1884	7	without	without	IN
hvd.rsl868	1884	8	greasing	grease	VBG
hvd.rsl868	1884	9	,	,	,
hvd.rsl868	1884	10	for	for	IN
hvd.rsl868	1884	11	40	40	CD
hvd.rsl868	1884	12	minutes	minute	NNS
hvd.rsl868	1884	13	.	.	.
hvd.rsl868	1885	1	After	after	IN
hvd.rsl868	1885	2	taking	take	VBG
hvd.rsl868	1885	3	from	from	IN
hvd.rsl868	1885	4	the	the	DT
hvd.rsl868	1885	5	oven	oven	NN
hvd.rsl868	1885	6	,	,	,
hvd.rsl868	1885	7	invert	invert	VB
hvd.rsl868	1885	8	the	the	DT
hvd.rsl868	1885	9	pan	pan	NN
hvd.rsl868	1885	10	and	and	CC
hvd.rsl868	1885	11	place	place	VB
hvd.rsl868	1885	12	upon	upon	IN
hvd.rsl868	1885	13	cups	cup	NNS
hvd.rsl868	1885	14	or	or	CC
hvd.rsl868	1885	15	tumblers	tumbler	NNS
hvd.rsl868	1885	16	until	until	IN
hvd.rsl868	1885	17	the	the	DT
hvd.rsl868	1885	18	cake	cake	NN
hvd.rsl868	1885	19	is	be	VBZ
hvd.rsl868	1885	20	cold	cold	JJ
hvd.rsl868	1885	21	,	,	,
hvd.rsl868	1885	22	then	then	RB
hvd.rsl868	1885	23	remove	remove	VB
hvd.rsl868	1885	24	and	and	CC
hvd.rsl868	1885	25	cover	cover	VBP
hvd.rsl868	1885	26	with	with	IN
hvd.rsl868	1885	27	a	a	DT
hvd.rsl868	1885	28	thin	thin	JJ
hvd.rsl868	1885	29	icing	icing	NN
hvd.rsl868	1885	30	.	.	.
hvd.rsl868	1886	1	No	no	DT
hvd.rsl868	1886	2	soda	soda	NN
hvd.rsl868	1886	3	is	be	VBZ
hvd.rsl868	1886	4	used	use	VBN
hvd.rsl868	1886	5	.	.	.
hvd.rsl868	1887	1	A	a	DT
hvd.rsl868	1887	2	pan	pan	NN
hvd.rsl868	1887	3	with	with	IN
hvd.rsl868	1887	4	a	a	DT
hvd.rsl868	1887	5	tin	tin	NN
hvd.rsl868	1887	6	tube	tube	NN
hvd.rsl868	1887	7	in	in	IN
hvd.rsl868	1887	8	the	the	DT
hvd.rsl868	1887	9	center	center	NN
hvd.rsl868	1887	10	is	be	VBZ
hvd.rsl868	1887	11	preferable	preferable	JJ
hvd.rsl868	1887	12	for	for	IN
hvd.rsl868	1887	13	baking	bake	VBG
hvd.rsl868	1887	14	.	.	.
hvd.rsl868	1888	1	Angel	Angel	NNP
hvd.rsl868	1888	2	Cake	Cake	NNP
hvd.rsl868	1888	3	No	no	NN
hvd.rsl868	1888	4	.	.	.
hvd.rsl868	1889	1	2.—Take	2.—Take	VBG
hvd.rsl868	1889	2	the	the	DT
hvd.rsl868	1889	3	whites	white	NNS
hvd.rsl868	1889	4	of	of	IN
hvd.rsl868	1889	5	nine	nine	CD
hvd.rsl868	1889	6	large	large	JJ
hvd.rsl868	1889	7	eggs	egg	NNS
hvd.rsl868	1889	8	.	.	.
hvd.rsl868	1890	1	Add	add	VB
hvd.rsl868	1890	2	to	to	IN
hvd.rsl868	1890	3	them	-PRON-	PRP
hvd.rsl868	1890	4	a	a	DT
hvd.rsl868	1890	5	pinch	pinch	NN
hvd.rsl868	1890	6	of	of	IN
hvd.rsl868	1890	7	salt	salt	NN
hvd.rsl868	1890	8	and	and	CC
hvd.rsl868	1890	9	whip	whip	VB
hvd.rsl868	1890	10	them	-PRON-	PRP
hvd.rsl868	1890	11	lightly	lightly	RB
hvd.rsl868	1890	12	until	until	IN
hvd.rsl868	1890	13	they	-PRON-	PRP
hvd.rsl868	1890	14	are	be	VBP
hvd.rsl868	1890	15	partly	partly	RB
hvd.rsl868	1890	16	stiff	stiff	JJ
hvd.rsl868	1890	17	,	,	,
hvd.rsl868	1890	18	then	then	RB
hvd.rsl868	1890	19	add	add	VB
hvd.rsl868	1890	20	half	half	PDT
hvd.rsl868	1890	21	a	a	DT
hvd.rsl868	1890	22	teaspoonful	teaspoonful	NN
hvd.rsl868	1890	23	of	of	IN
hvd.rsl868	1890	24	cream	cream	NN
hvd.rsl868	1890	25	of	of	IN
hvd.rsl868	1890	26	tartar	tartar	NN
hvd.rsl868	1890	27	and	and	CC
hvd.rsl868	1890	28	whip	whip	VB
hvd.rsl868	1890	29	them	-PRON-	PRP
hvd.rsl868	1890	30	until	until	IN
hvd.rsl868	1890	31	very	very	RB
hvd.rsl868	1890	32	stiff	stiff	JJ
hvd.rsl868	1890	33	.	.	.
hvd.rsl868	1891	1	Fold	fold	VB
hvd.rsl868	1891	2	in	in	RB
hvd.rsl868	1891	3	carefully	carefully	RB
hvd.rsl868	1891	4	one	one	CD
hvd.rsl868	1891	5	and	and	CC
hvd.rsl868	1891	6	one	one	CD
hvd.rsl868	1891	7	-	-	HYPH
hvd.rsl868	1891	8	fourth	fourth	JJ
hvd.rsl868	1891	9	cupful	cupful	NN
hvd.rsl868	1891	10	of	of	IN
hvd.rsl868	1891	11	granulated	granulated	JJ
hvd.rsl868	1891	12	sugar	sugar	NN
hvd.rsl868	1891	13	that	that	WDT
hvd.rsl868	1891	14	has	have	VBZ
hvd.rsl868	1891	15	been	be	VBN
hvd.rsl868	1891	16	sifted	sift	VBN
hvd.rsl868	1891	17	three	three	CD
hvd.rsl868	1891	18	times	time	NNS
hvd.rsl868	1891	19	.	.	.
hvd.rsl868	1892	1	Sift	sift	VB
hvd.rsl868	1892	2	one	one	CD
hvd.rsl868	1892	3	cupful	cupful	NN
hvd.rsl868	1892	4	of	of	IN
hvd.rsl868	1892	5	the	the	DT
hvd.rsl868	1892	6	best	good	JJS
hvd.rsl868	1892	7	pastry	pastry	NN
hvd.rsl868	1892	8	flour	flour	NN
hvd.rsl868	1892	9	seven	seven	CD
hvd.rsl868	1892	10	times	time	NNS
hvd.rsl868	1892	11	(	(	-LRB-
hvd.rsl868	1892	12	if	if	IN
hvd.rsl868	1892	13	you	-PRON-	PRP
hvd.rsl868	1892	14	want	want	VBP
hvd.rsl868	1892	15	a	a	DT
hvd.rsl868	1892	16	perfect	perfect	JJ
hvd.rsl868	1892	17	cake	cake	NN
hvd.rsl868	1892	18	)	)	-RRB-
hvd.rsl868	1892	19	,	,	,
hvd.rsl868	1892	20	and	and	CC
hvd.rsl868	1892	21	fold	fold	VB
hvd.rsl868	1892	22	it	-PRON-	PRP
hvd.rsl868	1892	23	into	into	IN
hvd.rsl868	1892	24	the	the	DT
hvd.rsl868	1892	25	sugar	sugar	NN
hvd.rsl868	1892	26	and	and	CC
hvd.rsl868	1892	27	whipped	whip	VBD
hvd.rsl868	1892	28	eggs	egg	NNS
hvd.rsl868	1892	29	lightly	lightly	RB
hvd.rsl868	1892	30	.	.	.
hvd.rsl868	1893	1	Last	last	JJ
hvd.rsl868	1893	2	of	of	IN
hvd.rsl868	1893	3	all	all	DT
hvd.rsl868	1893	4	,	,	,
hvd.rsl868	1893	5	add	add	VB
hvd.rsl868	1893	6	a	a	DT
hvd.rsl868	1893	7	teaspoonful	teaspoonful	NN
hvd.rsl868	1893	8	of	of	IN
hvd.rsl868	1893	9	vanilla	vanilla	NN
hvd.rsl868	1893	10	.	.	.
hvd.rsl868	1894	1	Turn	turn	VB
hvd.rsl868	1894	2	the	the	DT
hvd.rsl868	1894	3	cake	cake	NN
hvd.rsl868	1894	4	into	into	IN
hvd.rsl868	1894	5	a	a	DT
hvd.rsl868	1894	6	large	large	JJ
hvd.rsl868	1894	7	,	,	,
hvd.rsl868	1894	8	unbuttered	unbuttered	JJ
hvd.rsl868	1894	9	pan	pan	NN
hvd.rsl868	1894	10	.	.	.
hvd.rsl868	1895	1	Bake	bake	VB
hvd.rsl868	1895	2	in	in	IN
hvd.rsl868	1895	3	a	a	DT
hvd.rsl868	1895	4	moderate	moderate	JJ
hvd.rsl868	1895	5	oven	oven	NN
hvd.rsl868	1895	6	from	from	IN
hvd.rsl868	1895	7	35	35	CD
hvd.rsl868	1895	8	to	to	TO
hvd.rsl868	1895	9	50	50	CD
hvd.rsl868	1895	10	minutes	minute	NNS
hvd.rsl868	1895	11	.	.	.
hvd.rsl868	1896	1	Never	never	RB
hvd.rsl868	1896	2	open	open	VB
hvd.rsl868	1896	3	the	the	DT
hvd.rsl868	1896	4	oven	oven	NN
hvd.rsl868	1896	5	door	door	NN
hvd.rsl868	1896	6	until	until	IN
hvd.rsl868	1896	7	you	-PRON-	PRP
hvd.rsl868	1896	8	think	think	VBP
hvd.rsl868	1896	9	the	the	DT
hvd.rsl868	1896	10	cake	cake	NN
hvd.rsl868	1896	11	is	be	VBZ
hvd.rsl868	1896	12	done	do	VBN
hvd.rsl868	1896	13	,	,	,
hvd.rsl868	1896	14	as	as	IN
hvd.rsl868	1896	15	it	-PRON-	PRP
hvd.rsl868	1896	16	falls	fall	VBZ
hvd.rsl868	1896	17	very	very	RB
hvd.rsl868	1896	18	easily	easily	RB
hvd.rsl868	1896	19	.	.	.
hvd.rsl868	1897	1	On	on	IN
hvd.rsl868	1897	2	taking	take	VBG
hvd.rsl868	1897	3	it	-PRON-	PRP
hvd.rsl868	1897	4	from	from	IN
hvd.rsl868	1897	5	the	the	DT
hvd.rsl868	1897	6	oven	oven	NN
hvd.rsl868	1897	7	turn	turn	VBP
hvd.rsl868	1897	8	it	-PRON-	PRP
hvd.rsl868	1897	9	upside	upside	RB
hvd.rsl868	1897	10	down	down	RB
hvd.rsl868	1897	11	in	in	IN
hvd.rsl868	1897	12	such	such	PDT
hvd.rsl868	1897	13	a	a	DT
hvd.rsl868	1897	14	way	way	NN
hvd.rsl868	1897	15	that	that	WDT
hvd.rsl868	1897	16	current	current	NN
hvd.rsl868	1897	17	of	of	IN
hvd.rsl868	1897	18	air	air	NN
hvd.rsl868	1897	19	will	will	MD
hvd.rsl868	1897	20	pass	pass	VB
hvd.rsl868	1897	21	under	under	IN
hvd.rsl868	1897	22	it	-PRON-	PRP
hvd.rsl868	1897	23	until	until	IN
hvd.rsl868	1897	24	it	-PRON-	PRP
hvd.rsl868	1897	25	is	be	VBZ
hvd.rsl868	1897	26	cold	cold	JJ
hvd.rsl868	1897	27	.	.	.
hvd.rsl868	1898	1	When	when	WRB
hvd.rsl868	1898	2	cold	cold	JJ
hvd.rsl868	1898	3	loosen	loosen	VBP
hvd.rsl868	1898	4	the	the	DT
hvd.rsl868	1898	5	cake	cake	NN
hvd.rsl868	1898	6	from	from	IN
hvd.rsl868	1898	7	the	the	DT
hvd.rsl868	1898	8	sides	side	NNS
hvd.rsl868	1898	9	of	of	IN
hvd.rsl868	1898	10	the	the	DT
hvd.rsl868	1898	11	pan	pan	NN
hvd.rsl868	1898	12	and	and	CC
hvd.rsl868	1898	13	lift	lift	VB
hvd.rsl868	1898	14	it	-PRON-	PRP
hvd.rsl868	1898	15	out	out	RP
hvd.rsl868	1898	16	.	.	.
hvd.rsl868	1899	1	It	-PRON-	PRP
hvd.rsl868	1899	2	should	should	MD
hvd.rsl868	1899	3	be	be	VB
hvd.rsl868	1899	4	so	so	RB
hvd.rsl868	1899	5	delicately	delicately	RB
hvd.rsl868	1899	6	baked	bake	VBN
hvd.rsl868	1899	7	that	that	IN
hvd.rsl868	1899	8	this	this	DT
hvd.rsl868	1899	9	will	will	MD
hvd.rsl868	1899	10	not	not	RB
hvd.rsl868	1899	11	be	be	VB
hvd.rsl868	1899	12	difficult	difficult	JJ
hvd.rsl868	1899	13	.	.	.
hvd.rsl868	1900	1	If	if	IN
hvd.rsl868	1900	2	you	-PRON-	PRP
hvd.rsl868	1900	3	intend	intend	VBP
hvd.rsl868	1900	4	to	to	TO
hvd.rsl868	1900	5	ice	ice	VB
hvd.rsl868	1900	6	it	-PRON-	PRP
hvd.rsl868	1900	7	cover	cover	VB
hvd.rsl868	1900	8	it	-PRON-	PRP
hvd.rsl868	1900	9	with	with	IN
hvd.rsl868	1900	10	a	a	DT
hvd.rsl868	1900	11	soft	soft	JJ
hvd.rsl868	1900	12	uncooked	uncooked	JJ
hvd.rsl868	1900	13	icing	icing	NN
hvd.rsl868	1900	14	made	make	VBN
hvd.rsl868	1900	15	with	with	IN
hvd.rsl868	1900	16	powdered	powdered	JJ
hvd.rsl868	1900	17	sugar	sugar	NN
hvd.rsl868	1900	18	,	,	,
hvd.rsl868	1900	19	white	white	NN
hvd.rsl868	1900	20	of	of	IN
hvd.rsl868	1900	21	egg	egg	NN
hvd.rsl868	1900	22	and	and	CC
hvd.rsl868	1900	23	a	a	DT
hvd.rsl868	1900	24	very	very	RB
hvd.rsl868	1900	25	little	little	JJ
hvd.rsl868	1900	26	vanilla	vanilla	NN
hvd.rsl868	1900	27	.	.	.
hvd.rsl868	1901	1	Angel	angel	NN
hvd.rsl868	1901	2	cake	cake	NN
hvd.rsl868	1901	3	is	be	VBZ
hvd.rsl868	1901	4	generally	generally	RB
hvd.rsl868	1901	5	better	well	JJR
hvd.rsl868	1901	6	for	for	IN
hvd.rsl868	1901	7	being	be	VBG
hvd.rsl868	1901	8	kept	keep	VBN
hvd.rsl868	1901	9	a	a	DT
hvd.rsl868	1901	10	day	day	NN
hvd.rsl868	1901	11	before	before	IN
hvd.rsl868	1901	12	serving	serve	VBG
hvd.rsl868	1901	13	.	.	.
hvd.rsl868	1902	1	If	if	IN
hvd.rsl868	1902	2	it	-PRON-	PRP
hvd.rsl868	1902	3	is	be	VBZ
hvd.rsl868	1902	4	a	a	DT
hvd.rsl868	1902	5	little	little	JJ
hvd.rsl868	1902	6	tough	tough	JJ
hvd.rsl868	1902	7	place	place	NN
hvd.rsl868	1902	8	it	-PRON-	PRP
hvd.rsl868	1902	9	in	in	IN
hvd.rsl868	1902	10	a	a	DT
hvd.rsl868	1902	11	stone	stone	NN
hvd.rsl868	1902	12	jar	jar	NN
hvd.rsl868	1902	13	and	and	CC
hvd.rsl868	1902	14	cover	cover	VBP
hvd.rsl868	1902	15	with	with	IN
hvd.rsl868	1902	16	a	a	DT
hvd.rsl868	1902	17	plate	plate	NN
hvd.rsl868	1902	18	.	.	.
hvd.rsl868	1903	1	Let	let	VB
hvd.rsl868	1903	2	it	-PRON-	PRP
hvd.rsl868	1903	3	stand	stand	VB
hvd.rsl868	1903	4	for	for	IN
hvd.rsl868	1903	5	two	two	CD
hvd.rsl868	1903	6	or	or	CC
hvd.rsl868	1903	7	three	three	CD
hvd.rsl868	1903	8	days	day	NNS
hvd.rsl868	1903	9	in	in	IN
hvd.rsl868	1903	10	this	this	DT
hvd.rsl868	1903	11	way	way	NN
hvd.rsl868	1903	12	and	and	CC
hvd.rsl868	1903	13	it	-PRON-	PRP
hvd.rsl868	1903	14	will	will	MD
hvd.rsl868	1903	15	become	become	VB
hvd.rsl868	1903	16	tender	tender	JJ
hvd.rsl868	1903	17	.	.	.
hvd.rsl868	1904	1	Apple	Apple	NNP
hvd.rsl868	1904	2	Cake.—Measure	Cake.—Measure	NNP
hvd.rsl868	1904	3	two	two	CD
hvd.rsl868	1904	4	cupfuls	cupful	NNS
hvd.rsl868	1904	5	of	of	IN
hvd.rsl868	1904	6	sifted	sift	VBN
hvd.rsl868	1904	7	flour	flour	NN
hvd.rsl868	1904	8	,	,	,
hvd.rsl868	1904	9	add	add	VB
hvd.rsl868	1904	10	two	two	CD
hvd.rsl868	1904	11	teaspoon-	teaspoon-	NN
hvd.rsl868	1904	12	fuls	fuls	NN
hvd.rsl868	1904	13	of	of	IN
hvd.rsl868	1904	14	baking	baking	NN
hvd.rsl868	1904	15	powder	powder	NN
hvd.rsl868	1904	16	and	and	CC
hvd.rsl868	1904	17	half	half	PDT
hvd.rsl868	1904	18	a	a	DT
hvd.rsl868	1904	19	teaspoonful	teaspoonful	NN
hvd.rsl868	1904	20	of	of	IN
hvd.rsl868	1904	21	salt	salt	NN
hvd.rsl868	1904	22	and	and	CC
hvd.rsl868	1904	23	sift	sift	VB
hvd.rsl868	1904	24	again	again	RB
hvd.rsl868	1904	25	into	into	IN
hvd.rsl868	1904	26	a	a	DT
hvd.rsl868	1904	27	mixing	mix	VBG
hvd.rsl868	1904	28	bowl	bowl	NN
hvd.rsl868	1904	29	;	;	:
hvd.rsl868	1904	30	make	make	VB
hvd.rsl868	1904	31	a	a	DT
hvd.rsl868	1904	32	well	well	NN
hvd.rsl868	1904	33	in	in	IN
hvd.rsl868	1904	34	the	the	DT
hvd.rsl868	1904	35	center	center	NN
hvd.rsl868	1904	36	;	;	,
hvd.rsl868	1904	37	beat	beat	VB
hvd.rsl868	1904	38	whites	white	NNS
hvd.rsl868	1904	39	of	of	IN
hvd.rsl868	1904	40	two	two	CD
hvd.rsl868	1904	41	and	and	CC
hvd.rsl868	1904	42	yolk	yolk	NN
hvd.rsl868	1904	43	of	of	IN
hvd.rsl868	1904	44	one	one	CD
hvd.rsl868	1904	45	egg	egg	NN
hvd.rsl868	1904	46	until	until	IN
hvd.rsl868	1904	47	light	light	NN
hvd.rsl868	1904	48	,	,	,
hvd.rsl868	1904	49	add	add	VB
hvd.rsl868	1904	50	grated	grate	VBN
hvd.rsl868	1904	51	rind	rind	NN
hvd.rsl868	1904	52	of	of	IN
hvd.rsl868	1904	53	a	a	DT
hvd.rsl868	1904	54	lemon	lemon	NN
hvd.rsl868	1904	55	,	,	,
hvd.rsl868	1904	56	one	one	CD
hvd.rsl868	1904	57	tablespoonful	tablespoonful	NN
hvd.rsl868	1904	58	of	of	IN
hvd.rsl868	1904	59	melted	melt	VBN
hvd.rsl868	1904	60	butter	butter	NN
hvd.rsl868	1904	61	and	and	CC
hvd.rsl868	1904	62	a	a	DT
hvd.rsl868	1904	63	cupful	cupful	NN
hvd.rsl868	1904	64	of	of	IN
hvd.rsl868	1904	65	milk	milk	NN
hvd.rsl868	1904	66	;	;	:
hvd.rsl868	1904	67	mix	mix	VB
hvd.rsl868	1904	68	this	this	DT
hvd.rsl868	1904	69	gradually	gradually	RB
hvd.rsl868	1904	70	into	into	IN
hvd.rsl868	1904	71	the	the	DT
hvd.rsl868	1904	72	flour	flour	NN
hvd.rsl868	1904	73	until	until	IN
hvd.rsl868	1904	74	you	-PRON-	PRP
hvd.rsl868	1904	75	have	have	VBP
hvd.rsl868	1904	76	a	a	DT
hvd.rsl868	1904	77	thick	thick	JJ
hvd.rsl868	1904	78	batter	batter	NN
hvd.rsl868	1904	79	or	or	CC
hvd.rsl868	1904	80	very	very	RB
hvd.rsl868	1904	81	soft	soft	JJ
hvd.rsl868	1904	82	dough	dough	NN
hvd.rsl868	1904	83	.	.	.
hvd.rsl868	1905	1	Spread	spread	VB
hvd.rsl868	1905	2	this	this	DT
hvd.rsl868	1905	3	on	on	IN
hvd.rsl868	1905	4	shallow	shallow	JJ
hvd.rsl868	1905	5	,	,	,
hvd.rsl868	1905	6	well	well	RB
hvd.rsl868	1905	7	-	-	HYPH
hvd.rsl868	1905	8	buttered	butter	VBN
hvd.rsl868	1905	9	tins	tin	NNS
hvd.rsl868	1905	10	,	,	,
hvd.rsl868	1905	11	having	have	VBG
hvd.rsl868	1905	12	batter	batter	NN
hvd.rsl868	1905	13	not	not	RB
hvd.rsl868	1905	14	more	more	JJR
hvd.rsl868	1905	15	than	than	IN
hvd.rsl868	1905	16	half	half	PDT
hvd.rsl868	1905	17	an	an	DT
hvd.rsl868	1905	18	inch	inch	NN
hvd.rsl868	1905	19	thick	thick	JJ
hvd.rsl868	1905	20	.	.	.
hvd.rsl868	1906	1	Pare	pare	VB
hvd.rsl868	1906	2	and	and	CC
hvd.rsl868	1906	3	cut	cut	VBD
hvd.rsl868	1906	4	into	into	IN
hvd.rsl868	1906	5	eighths	eighth	NNS
hvd.rsl868	1906	6	enough	enough	JJ
hvd.rsl868	1906	7	large	large	JJ
hvd.rsl868	1906	8	,	,	,
hvd.rsl868	1906	9	tart	tart	JJ
hvd.rsl868	1906	10	apples	apple	NNS
hvd.rsl868	1906	11	to	to	TO
hvd.rsl868	1906	12	cover	cover	VB
hvd.rsl868	1906	13	the	the	DT
hvd.rsl868	1906	14	top	top	NN
hvd.rsl868	1906	15	of	of	IN
hvd.rsl868	1906	16	the	the	DT
hvd.rsl868	1906	17	cake	cake	NN
hvd.rsl868	1906	18	by	by	IN
hvd.rsl868	1906	19	laying	lay	VBG
hvd.rsl868	1906	20	the	the	DT
hvd.rsl868	1906	21	pieces	piece	NNS
hvd.rsl868	1906	22	close	close	VBP
hvd.rsl868	1906	23	together	together	RB
hvd.rsl868	1906	24	in	in	IN
hvd.rsl868	1906	25	rows	row	NNS
hvd.rsl868	1906	26	,	,	,
hvd.rsl868	1906	27	pressing	press	VBG
hvd.rsl868	1906	28	the	the	DT
hvd.rsl868	1906	29	sharp	sharp	JJ
hvd.rsl868	1906	30	edges	edge	NNS
hvd.rsl868	1906	31	into	into	IN
hvd.rsl868	1906	32	the	the	DT
hvd.rsl868	1906	33	dough	dough	NN
hvd.rsl868	1906	34	;	;	:
hvd.rsl868	1906	35	brush	brush	VB
hvd.rsl868	1906	36	well	well	RB
hvd.rsl868	1906	37	with	with	IN
hvd.rsl868	1906	38	softened	soften	VBN
hvd.rsl868	1906	39	but	but	CC
hvd.rsl868	1906	40	not	not	RB
hvd.rsl868	1906	41	melted	melt	VBN
hvd.rsl868	1906	42	butter	butter	NN
hvd.rsl868	1906	43	,	,	,
hvd.rsl868	1906	44	sprinkle	sprinkle	VB
hvd.rsl868	1906	45	thickly	thickly	RB
hvd.rsl868	1906	46	with	with	IN
hvd.rsl868	1906	47	granulated	granulated	JJ
hvd.rsl868	1906	48	sugar	sugar	NN
hvd.rsl868	1906	49	and	and	CC
hvd.rsl868	1906	50	bake	bake	VB
hvd.rsl868	1906	51	in	in	RP
hvd.rsl868	1906	52	a	a	DT
hvd.rsl868	1906	53	hot	hot	JJ
hvd.rsl868	1906	54	oven	oven	NN
hvd.rsl868	1906	55	.	.	.
hvd.rsl868	1907	1	When	when	WRB
hvd.rsl868	1907	2	done	do	VBN
hvd.rsl868	1907	3	dust	dust	NN
hvd.rsl868	1907	4	with	with	IN
hvd.rsl868	1907	5	powdered	powdered	JJ
hvd.rsl868	1907	6	sugar	sugar	NN
hvd.rsl868	1907	7	and	and	CC
hvd.rsl868	1907	8	cinnamon	cinnamon	NN
hvd.rsl868	1907	9	.	.	.
hvd.rsl868	1908	1	Dutch	Dutch	NNP
hvd.rsl868	1908	2	Apple	Apple	NNP
hvd.rsl868	1908	3	Cake.—Measure	Cake.—Measure	NNP
hvd.rsl868	1908	4	a	a	DT
hvd.rsl868	1908	5	pint	pint	NN
hvd.rsl868	1908	6	of	of	IN
hvd.rsl868	1908	7	sifted	sift	VBN
hvd.rsl868	1908	8	flour	flour	NN
hvd.rsl868	1908	9	,	,	,
hvd.rsl868	1908	10	add	add	VB
hvd.rsl868	1908	11	half	half	PDT
hvd.rsl868	1908	12	a	a	DT
hvd.rsl868	1908	13	level	level	NN
hvd.rsl868	1908	14	teaspoonful	teaspoonful	NN
hvd.rsl868	1908	15	salt	salt	NN
hvd.rsl868	1908	16	,	,	,
hvd.rsl868	1908	17	quarter	quarter	NN
hvd.rsl868	1908	18	of	of	IN
hvd.rsl868	1908	19	a	a	DT
hvd.rsl868	1908	20	cupful	cupful	NN
hvd.rsl868	1908	21	of	of	IN
hvd.rsl868	1908	22	sugar	sugar	NN
hvd.rsl868	1908	23	and	and	CC
hvd.rsl868	1908	24	a	a	DT
hvd.rsl868	1908	25	scant	scant	JJ
hvd.rsl868	1908	26	teaspoonful	teaspoonful	NN
hvd.rsl868	1908	27	of	of	IN
hvd.rsl868	1908	28	soda	soda	NN
hvd.rsl868	1908	29	.	.	.
hvd.rsl868	1909	1	Sift	sift	VB
hvd.rsl868	1909	2	three	three	CD
hvd.rsl868	1909	3	times	time	NNS
hvd.rsl868	1909	4	.	.	.
hvd.rsl868	1910	1	Beat	beat	VB
hvd.rsl868	1910	2	up	up	RP
hvd.rsl868	1910	3	one	one	CD
hvd.rsl868	1910	4	egg	egg	NN
hvd.rsl868	1910	5	with	with	IN
hvd.rsl868	1910	6	a	a	DT
hvd.rsl868	1910	7	cupful	cupful	NN
hvd.rsl868	1910	8	of	of	IN
hvd.rsl868	1910	9	sour	sour	JJ
hvd.rsl868	1910	10	milk	milk	NN
hvd.rsl868	1910	11	.	.	.
hvd.rsl868	1911	1	Rub	rub	VB
hvd.rsl868	1911	2	a	a	DT
hvd.rsl868	1911	3	third	third	NN
hvd.rsl868	1911	4	of	of	IN
hvd.rsl868	1911	5	a	a	DT
hvd.rsl868	1911	6	cupful	cupful	NN
hvd.rsl868	1911	7	of	of	IN
hvd.rsl868	1911	8	butter	butter	NN
hvd.rsl868	1911	9	into	into	IN
hvd.rsl868	1911	10	the	the	DT
hvd.rsl868	1911	11	flour	flour	NN
hvd.rsl868	1911	12	thoroughly	thoroughly	RB
hvd.rsl868	1911	13	;	;	:
hvd.rsl868	1911	14	then	then	RB
hvd.rsl868	1911	15	mix	mix	VB
hvd.rsl868	1911	16	in	in	IN
hvd.rsl868	1911	17	the	the	DT
hvd.rsl868	1911	18	liquid	liquid	NN
hvd.rsl868	1911	19	,	,	,
hvd.rsl868	1911	20	making	make	VBG
hvd.rsl868	1911	21	a	a	DT
hvd.rsl868	1911	22	soft	soft	JJ
hvd.rsl868	1911	23	dough	dough	NN
hvd.rsl868	1911	24	.	.	.
hvd.rsl868	1912	1	Spread	spread	VB
hvd.rsl868	1912	2	this	this	DT
hvd.rsl868	1912	3	half	half	NN
hvd.rsl868	1912	4	an	an	DT
hvd.rsl868	1912	5	inch	inch	NN
hvd.rsl868	1912	6	thick	thick	JJ
hvd.rsl868	1912	7	in	in	IN
hvd.rsl868	1912	8	a	a	DT
hvd.rsl868	1912	9	well	well	RB
hvd.rsl868	1912	10	-	-	HYPH
hvd.rsl868	1912	11	greased	grease	VBN
hvd.rsl868	1912	12	biscuit	biscuit	NN
hvd.rsl868	1912	13	pan	pan	NN
hvd.rsl868	1912	14	.	.	.
hvd.rsl868	1913	1	Pare	pare	VB
hvd.rsl868	1913	2	and	and	CC
hvd.rsl868	1913	3	core	core	VB
hvd.rsl868	1913	4	five	five	CD
hvd.rsl868	1913	5	juicy	juicy	JJ
hvd.rsl868	1913	6	,	,	,
hvd.rsl868	1913	7	nicely	nicely	RB
hvd.rsl868	1913	8	-	-	HYPH
hvd.rsl868	1913	9	flavored	flavor	VBN
hvd.rsl868	1913	10	apples	apple	NNS
hvd.rsl868	1913	11	,	,	,
hvd.rsl868	1913	12	and	and	CC
hvd.rsl868	1913	13	cut	cut	VBD
hvd.rsl868	1913	14	them	-PRON-	PRP
hvd.rsl868	1913	15	into	into	IN
hvd.rsl868	1913	16	eighths	eighth	NNS
hvd.rsl868	1913	17	;	;	:
hvd.rsl868	1913	18	arrange	arrange	VB
hvd.rsl868	1913	19	them	-PRON-	PRP
hvd.rsl868	1913	20	in	in	IN
hvd.rsl868	1913	21	parallel	parallel	JJ
hvd.rsl868	1913	22	rows	row	NNS
hvd.rsl868	1913	23	,	,	,
hvd.rsl868	1913	24	sharp	sharp	JJ
hvd.rsl868	1913	25	edges	edge	NNS
hvd.rsl868	1913	26	down	down	RP
hvd.rsl868	1913	27	,	,	,
hvd.rsl868	1913	28	on	on	IN
hvd.rsl868	1913	29	top	top	NN
hvd.rsl868	1913	30	of	of	IN
hvd.rsl868	1913	31	the	the	DT
hvd.rsl868	1913	32	dough	dough	NN
hvd.rsl868	1913	33	,	,	,
hvd.rsl868	1913	34	pressing	press	VBG
hvd.rsl868	1913	35	down	down	RP
hvd.rsl868	1913	36	so	so	IN
hvd.rsl868	1913	37	that	that	IN
hvd.rsl868	1913	38	they	-PRON-	PRP
hvd.rsl868	1913	39	are	be	VBP
hvd.rsl868	1913	40	partially	partially	RB
hvd.rsl868	1913	41	92	92	CD
hvd.rsl868	1913	42	THE	the	DT
hvd.rsl868	1913	43	RURAL	rural	JJ
hvd.rsl868	1913	44	COOK	COOK	NNP
hvd.rsl868	1913	45	BOOK	book	NN
hvd.rsl868	1913	46	.	.	.
hvd.rsl868	1914	1	imbedded	imbed	VBN
hvd.rsl868	1914	2	'	'	''
hvd.rsl868	1914	3	in	in	IN
hvd.rsl868	1914	4	the	the	DT
hvd.rsl868	1914	5	dough	dough	NN
hvd.rsl868	1914	6	.	.	.
hvd.rsl868	1915	1	Sprinkle	sprinkle	VB
hvd.rsl868	1915	2	over	over	RP
hvd.rsl868	1915	3	thickly	thickly	RB
hvd.rsl868	1915	4	with	with	IN
hvd.rsl868	1915	5	sugar	sugar	NN
hvd.rsl868	1915	6	and	and	CC
hvd.rsl868	1915	7	a	a	DT
hvd.rsl868	1915	8	little	little	JJ
hvd.rsl868	1915	9	cinnamon	cinnamon	NN
hvd.rsl868	1915	10	and	and	CC
hvd.rsl868	1915	11	spread	spread	VBD
hvd.rsl868	1915	12	with	with	IN
hvd.rsl868	1915	13	bits	bit	NNS
hvd.rsl868	1915	14	of	of	IN
hvd.rsl868	1915	15	butter	butter	NN
hvd.rsl868	1915	16	.	.	.
hvd.rsl868	1916	1	Bake	bake	VB
hvd.rsl868	1916	2	in	in	IN
hvd.rsl868	1916	3	a	a	DT
hvd.rsl868	1916	4	quick	quick	JJ
hvd.rsl868	1916	5	oven	oven	NN
hvd.rsl868	1916	6	for	for	IN
hvd.rsl868	1916	7	25	25	CD
hvd.rsl868	1916	8	minutes	minute	NNS
hvd.rsl868	1916	9	.	.	.
hvd.rsl868	1917	1	Serve	serve	VB
hvd.rsl868	1917	2	hot	hot	JJ
hvd.rsl868	1917	3	as	as	IN
hvd.rsl868	1917	4	a	a	DT
hvd.rsl868	1917	5	dessert	dessert	NN
hvd.rsl868	1917	6	or	or	CC
hvd.rsl868	1917	7	tea	tea	NN
hvd.rsl868	1917	8	cake	cake	NN
hvd.rsl868	1917	9	.	.	.
hvd.rsl868	1918	1	Made	make	VBN
hvd.rsl868	1918	2	with	with	IN
hvd.rsl868	1918	3	fresh	fresh	JJ
hvd.rsl868	1918	4	,	,	,
hvd.rsl868	1918	5	ripe	ripe	JJ
hvd.rsl868	1918	6	peaches	peach	NNS
hvd.rsl868	1918	7	cut	cut	VBN
hvd.rsl868	1918	8	in	in	IN
hvd.rsl868	1918	9	quarters	quarter	NNS
hvd.rsl868	1918	10	,	,	,
hvd.rsl868	1918	11	it	-PRON-	PRP
hvd.rsl868	1918	12	is	be	VBZ
hvd.rsl868	1918	13	delicious	delicious	JJ
hvd.rsl868	1918	14	.	.	.
hvd.rsl868	1919	1	Omit	omit	VB
hvd.rsl868	1919	2	the	the	DT
hvd.rsl868	1919	3	cinnamon	cinnamon	NN
hvd.rsl868	1919	4	when	when	WRB
hvd.rsl868	1919	5	peaches	peach	NNS
hvd.rsl868	1919	6	are	be	VBP
hvd.rsl868	1919	7	used	use	VBN
hvd.rsl868	1919	8	.	.	.
hvd.rsl868	1920	1	Apple	Apple	NNP
hvd.rsl868	1920	2	Kuchen.—One	Kuchen.—One	NNP
hvd.rsl868	1920	3	pint	pint	NN
hvd.rsl868	1920	4	of	of	IN
hvd.rsl868	1920	5	flour	flour	NN
hvd.rsl868	1920	6	,	,	,
hvd.rsl868	1920	7	one	one	CD
hvd.rsl868	1920	8	teaspoonful	teaspoonful	NN
hvd.rsl868	1920	9	of	of	IN
hvd.rsl868	1920	10	cream	cream	NN
hvd.rsl868	1920	11	of	of	IN
hvd.rsl868	1920	12	tartar	tartar	NN
hvd.rsl868	1920	13	,	,	,
hvd.rsl868	1920	14	one	one	CD
hvd.rsl868	1920	15	-	-	HYPH
hvd.rsl868	1920	16	half	half	NN
hvd.rsl868	1920	17	teaspoonful	teaspoonful	NN
hvd.rsl868	1920	18	of	of	IN
hvd.rsl868	1920	19	soda	soda	NN
hvd.rsl868	1920	20	,	,	,
hvd.rsl868	1920	21	one	one	CD
hvd.rsl868	1920	22	-	-	HYPH
hvd.rsl868	1920	23	half	half	NN
hvd.rsl868	1920	24	teaspoonful	teaspoonful	NN
hvd.rsl868	1920	25	salt	salt	NN
hvd.rsl868	1920	26	,	,	,
hvd.rsl868	1920	27	an	an	DT
hvd.rsl868	1920	28	egg	egg	NN
hvd.rsl868	1920	29	,	,	,
hvd.rsl868	1920	30	a	a	DT
hvd.rsl868	1920	31	cupful	cupful	NN
hvd.rsl868	1920	32	of	of	IN
hvd.rsl868	1920	33	milk	milk	NN
hvd.rsl868	1920	34	,	,	,
hvd.rsl868	1920	35	two	two	CD
hvd.rsl868	1920	36	tablesponfuls	tablesponful	NNS
hvd.rsl868	1920	37	of	of	IN
hvd.rsl868	1920	38	butter	butter	NN
hvd.rsl868	1920	39	,	,	,
hvd.rsl868	1920	40	four	four	CD
hvd.rsl868	1920	41	large	large	JJ
hvd.rsl868	1920	42	apples	apple	NNS
hvd.rsl868	1920	43	.	.	.
hvd.rsl868	1921	1	Sift	sift	VB
hvd.rsl868	1921	2	salt	salt	NN
hvd.rsl868	1921	3	,	,	,
hvd.rsl868	1921	4	soda	soda	NN
hvd.rsl868	1921	5	•	•	NN
hvd.rsl868	1921	6	and	and	CC
hvd.rsl868	1921	7	cream	cream	NN
hvd.rsl868	1921	8	of	of	IN
hvd.rsl868	1921	9	tartar	tartar	NN
hvd.rsl868	1921	10	with	with	IN
hvd.rsl868	1921	11	the	the	DT
hvd.rsl868	1921	12	flour	flour	NN
hvd.rsl868	1921	13	and	and	CC
hvd.rsl868	1921	14	rub	rub	VB
hvd.rsl868	1921	15	in	in	IN
hvd.rsl868	1921	16	the	the	DT
hvd.rsl868	1921	17	butter	butter	NN
hvd.rsl868	1921	18	.	.	.
hvd.rsl868	1922	1	Put	put	VB
hvd.rsl868	1922	2	the	the	DT
hvd.rsl868	1922	3	beaten	beat	VBN
hvd.rsl868	1922	4	egg	egg	NN
hvd.rsl868	1922	5	into	into	IN
hvd.rsl868	1922	6	the	the	DT
hvd.rsl868	1922	7	milk	milk	NN
hvd.rsl868	1922	8	and	and	CC
hvd.rsl868	1922	9	mix	mix	VB
hvd.rsl868	1922	10	with	with	IN
hvd.rsl868	1922	11	the	the	DT
hvd.rsl868	1922	12	flour	flour	NN
hvd.rsl868	1922	13	.	.	.
hvd.rsl868	1923	1	Spread	spread	VB
hvd.rsl868	1923	2	the	the	DT
hvd.rsl868	1923	3	dough	dough	NN
hvd.rsl868	1923	4	one	one	CD
hvd.rsl868	1923	5	-	-	HYPH
hvd.rsl868	1923	6	half	half	NN
hvd.rsl868	1923	7	inch	inch	NN
hvd.rsl868	1923	8	thick	thick	JJ
hvd.rsl868	1923	9	on	on	IN
hvd.rsl868	1923	10	a	a	DT
hvd.rsl868	1923	11	buttered	buttered	JJ
hvd.rsl868	1923	12	pan	pan	NN
hvd.rsl868	1923	13	.	.	.
hvd.rsl868	1924	1	Cut	cut	VB
hvd.rsl868	1924	2	the	the	DT
hvd.rsl868	1924	3	pared	pare	VBN
hvd.rsl868	1924	4	apples	apple	NNS
hvd.rsl868	1924	5	in	in	IN
hvd.rsl868	1924	6	eighths	eighth	NNS
hvd.rsl868	1924	7	and	and	CC
hvd.rsl868	1924	8	stick	stick	VB
hvd.rsl868	1924	9	into	into	IN
hvd.rsl868	1924	10	the	the	DT
hvd.rsl868	1924	11	dough	dough	NN
hvd.rsl868	1924	12	in	in	IN
hvd.rsl868	1924	13	rows	row	NNS
hvd.rsl868	1924	14	.	.	.
hvd.rsl868	1925	1	Sprinkle	sprinkle	VB
hvd.rsl868	1925	2	with	with	IN
hvd.rsl868	1925	3	sugar	sugar	NN
hvd.rsl868	1925	4	and	and	CC
hvd.rsl868	1925	5	bake	bake	VB
hvd.rsl868	1925	6	25	25	CD
hvd.rsl868	1925	7	minutes	minute	NNS
hvd.rsl868	1925	8	.	.	.
hvd.rsl868	1926	1	Apple	Apple	NNP
hvd.rsl868	1926	2	Layer	Layer	NNP
hvd.rsl868	1926	3	Cake.—One	cake.—one	CD
hvd.rsl868	1926	4	cupful	cupful	NN
hvd.rsl868	1926	5	of	of	IN
hvd.rsl868	1926	6	sugar	sugar	NN
hvd.rsl868	1926	7	creamed	cream	VBN
hvd.rsl868	1926	8	with	with	IN
hvd.rsl868	1926	9	half	half	PDT
hvd.rsl868	1926	10	a	a	DT
hvd.rsl868	1926	11	cupful	cupful	NN
hvd.rsl868	1926	12	~o	~o	NFP
hvd.rsl868	1926	13	~	~	NFP
hvd.rsl868	1926	14	f	f	XX
hvd.rsl868	1926	15	butter	butter	NN
hvd.rsl868	1926	16	;	;	:
hvd.rsl868	1926	17	add	add	VB
hvd.rsl868	1926	18	the	the	DT
hvd.rsl868	1926	19	beaten	beat	VBN
hvd.rsl868	1926	20	yolks	yolk	NNS
hvd.rsl868	1926	21	of	of	IN
hvd.rsl868	1926	22	four	four	CD
hvd.rsl868	1926	23	eggs	egg	NNS
hvd.rsl868	1926	24	,	,	,
hvd.rsl868	1926	25	one	one	CD
hvd.rsl868	1926	26	-	-	HYPH
hvd.rsl868	1926	27	half	half	NN
hvd.rsl868	1926	28	cupful	cupful	NN
hvd.rsl868	1926	29	of	of	IN
hvd.rsl868	1926	30	milk	milk	NN
hvd.rsl868	1926	31	,	,	,
hvd.rsl868	1926	32	two	two	CD
hvd.rsl868	1926	33	cupfuls	cupful	NNS
hvd.rsl868	1926	34	of	of	IN
hvd.rsl868	1926	35	flour	flour	NN
hvd.rsl868	1926	36	,	,	,
hvd.rsl868	1926	37	with	with	IN
hvd.rsl868	1926	38	two	two	CD
hvd.rsl868	1926	39	level	level	NN
hvd.rsl868	1926	40	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1926	41	of	of	IN
hvd.rsl868	1926	42	baking	baking	NN
hvd.rsl868	1926	43	powder	powder	NN
hvd.rsl868	1926	44	sifted	sift	VBN
hvd.rsl868	1926	45	through	through	IN
hvd.rsl868	1926	46	it	-PRON-	PRP
hvd.rsl868	1926	47	.	.	.
hvd.rsl868	1927	1	One	one	CD
hvd.rsl868	1927	2	teaspoonful	teaspoonful	NN
hvd.rsl868	1927	3	of	of	IN
hvd.rsl868	1927	4	lemon	lemon	NN
hvd.rsl868	1927	5	or	or	CC
hvd.rsl868	1927	6	almond	almond	NN
hvd.rsl868	1927	7	extract	extract	NN
hvd.rsl868	1927	8	and	and	CC
hvd.rsl868	1927	9	the	the	DT
hvd.rsl868	1927	10	beaten	beat	VBN
hvd.rsl868	1927	11	whites	white	NNS
hvd.rsl868	1927	12	of	of	IN
hvd.rsl868	1927	13	the	the	DT
hvd.rsl868	1927	14	eggs	egg	NNS
hvd.rsl868	1927	15	.	.	.
hvd.rsl868	1928	1	Bake	bake	VB
hvd.rsl868	1928	2	in	in	IN
hvd.rsl868	1928	3	three	three	CD
hvd.rsl868	1928	4	layers	layer	NNS
hvd.rsl868	1928	5	.	.	.
hvd.rsl868	1929	1	When	when	WRB
hvd.rsl868	1929	2	cold	cold	JJ
hvd.rsl868	1929	3	spread	spread	NN
hvd.rsl868	1929	4	with	with	IN
hvd.rsl868	1929	5	this	this	DT
hvd.rsl868	1929	6	mixture	mixture	NN
hvd.rsl868	1929	7	:	:	:
hvd.rsl868	1929	8	Peel	peel	VB
hvd.rsl868	1929	9	and	and	CC
hvd.rsl868	1929	10	grate	grate	VB
hvd.rsl868	1929	11	four	four	CD
hvd.rsl868	1929	12	large	large	JJ
hvd.rsl868	1929	13	apples	apple	NNS
hvd.rsl868	1929	14	,	,	,
hvd.rsl868	1929	15	beat	beat	VBD
hvd.rsl868	1929	16	into	into	IN
hvd.rsl868	1929	17	them	-PRON-	PRP
hvd.rsl868	1929	18	one	one	CD
hvd.rsl868	1929	19	cupful	cupful	NN
hvd.rsl868	1929	20	of	of	IN
hvd.rsl868	1929	21	sugar	sugar	NN
hvd.rsl868	1929	22	,	,	,
hvd.rsl868	1929	23	two	two	CD
hvd.rsl868	1929	24	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1929	25	of	of	IN
hvd.rsl868	1929	26	melted	melt	VBN
hvd.rsl868	1929	27	butter	butter	NN
hvd.rsl868	1929	28	and	and	CC
hvd.rsl868	1929	29	two	two	CD
hvd.rsl868	1929	30	whipped	whip	VBN
hvd.rsl868	1929	31	eggs	egg	NNS
hvd.rsl868	1929	32	.	.	.
hvd.rsl868	1930	1	Pour	pour	VB
hvd.rsl868	1930	2	into	into	IN
hvd.rsl868	1930	3	a	a	DT
hvd.rsl868	1930	4	porcelain	porcelain	NN
hvd.rsl868	1930	5	saucepan	saucepan	NN
hvd.rsl868	1930	6	and	and	CC
hvd.rsl868	1930	7	stir	stir	VB
hvd.rsl868	1930	8	steadily	steadily	RB
hvd.rsl868	1930	9	over	over	IN
hvd.rsl868	1930	10	a	a	DT
hvd.rsl868	1930	11	moderate	moderate	JJ
hvd.rsl868	1930	12	fire	fire	NN
hvd.rsl868	1930	13	until	until	IN
hvd.rsl868	1930	14	the	the	DT
hvd.rsl868	1930	15	mixture	mixture	NN
hvd.rsl868	1930	16	has	have	VBZ
hvd.rsl868	1930	17	boiled	boil	VBN
hvd.rsl868	1930	18	one	one	CD
hvd.rsl868	1930	19	minute	minute	NN
hvd.rsl868	1930	20	.	.	.
hvd.rsl868	1931	1	Remove	remove	VB
hvd.rsl868	1931	2	from	from	IN
hvd.rsl868	1931	3	the	the	DT
hvd.rsl868	1931	4	fire	fire	NN
hvd.rsl868	1931	5	,	,	,
hvd.rsl868	1931	6	add	add	VB
hvd.rsl868	1931	7	two	two	CD
hvd.rsl868	1931	8	tea-	tea-	JJ
hvd.rsl868	1931	9	spoonfuls	spoonful	NNS
hvd.rsl868	1931	10	of	of	IN
hvd.rsl868	1931	11	lemon	lemon	NN
hvd.rsl868	1931	12	juice	juice	NN
hvd.rsl868	1931	13	,	,	,
hvd.rsl868	1931	14	a	a	DT
hvd.rsl868	1931	15	dash	dash	NN
hvd.rsl868	1931	16	of	of	IN
hvd.rsl868	1931	17	powdered	powder	VBN
hvd.rsl868	1931	18	cinnamon	cinnamon	NN
hvd.rsl868	1931	19	and	and	CC
hvd.rsl868	1931	20	two	two	CD
hvd.rsl868	1931	21	table-	table-	NN
hvd.rsl868	1931	22	spoonfuls	spoonful	NNS
hvd.rsl868	1931	23	of	of	IN
hvd.rsl868	1931	24	minced	mince	VBN
hvd.rsl868	1931	25	almonds	almond	NNS
hvd.rsl868	1931	26	.	.	.
hvd.rsl868	1932	1	Cool	cool	VB
hvd.rsl868	1932	2	it	-PRON-	PRP
hvd.rsl868	1932	3	and	and	CC
hvd.rsl868	1932	4	build	build	VB
hvd.rsl868	1932	5	the	the	DT
hvd.rsl868	1932	6	cake	cake	NN
hvd.rsl868	1932	7	,	,	,
hvd.rsl868	1932	8	sprinkling	sprinkle	VBG
hvd.rsl868	1932	9	the	the	DT
hvd.rsl868	1932	10	top	top	NN
hvd.rsl868	1932	11	with	with	IN
hvd.rsl868	1932	12	powdered	powdered	JJ
hvd.rsl868	1932	13	sugar	sugar	NN
hvd.rsl868	1932	14	.	.	.
hvd.rsl868	1933	1	"	"	``
hvd.rsl868	1933	2	Cap	cap	VB
hvd.rsl868	1933	3	the	the	DT
hvd.rsl868	1933	4	top	top	NN
hvd.rsl868	1933	5	generously	generously	RB
hvd.rsl868	1933	6	with	with	IN
hvd.rsl868	1933	7	whipped	whip	VBN
hvd.rsl868	1933	8	cream	cream	NN
hvd.rsl868	1933	9	,	,	,
hvd.rsl868	1933	10	flavored	flavor	VBN
hvd.rsl868	1933	11	,	,	,
hvd.rsl868	1933	12	and	and	CC
hvd.rsl868	1933	13	serve	serve	VB
hvd.rsl868	1933	14	at	at	IN
hvd.rsl868	1933	15	the	the	DT
hvd.rsl868	1933	16	table	table	NN
hvd.rsl868	1933	17	.	.	.
hvd.rsl868	1934	1	Apple	Apple	NNP
hvd.rsl868	1934	2	Sauce	Sauce	NNP
hvd.rsl868	1934	3	Cake.—One	cake.—one	CD
hvd.rsl868	1934	4	cup	cup	NN
hvd.rsl868	1934	5	sugar	sugar	NN
hvd.rsl868	1934	6	,	,	,
hvd.rsl868	1934	7	V2	v2	NN
hvd.rsl868	1934	8	cup	cup	NN
hvd.rsl868	1934	9	shortening	shortening	NN
hvd.rsl868	1934	10	,	,	,
hvd.rsl868	1934	11	one	one	CD
hvd.rsl868	1934	12	saltspoon	saltspoon	NN
hvd.rsl868	1934	13	salt	salt	NN
hvd.rsl868	1934	14	,	,	,
hvd.rsl868	1934	15	Y2	y2	NN
hvd.rsl868	1934	16	teaspoon	teaspoon	NN
hvd.rsl868	1934	17	ground	ground	NN
hvd.rsl868	1934	18	cloves	clove	NNS
hvd.rsl868	1934	19	,	,	,
hvd.rsl868	1934	20	one	one	CD
hvd.rsl868	1934	21	teaspoon	teaspoon	NN
hvd.rsl868	1934	22	cinnamon	cinnamon	NN
hvd.rsl868	1934	23	,	,	,
hvd.rsl868	1934	24	y2	y2	NN
hvd.rsl868	1934	25	teaspoon	teaspoon	NN
hvd.rsl868	1934	26	grated	grate	VBN
hvd.rsl868	1934	27	nutmeg	nutmeg	NN
hvd.rsl868	1934	28	,	,	,
hvd.rsl868	1934	29	V/2	V/2	NNP
hvd.rsl868	1934	30	cup	cup	NN
hvd.rsl868	1934	31	raisins	raisin	NNS
hvd.rsl868	1934	32	,	,	,
hvd.rsl868	1934	33	more	more	JJR
hvd.rsl868	1934	34	fruit	fruit	NN
hvd.rsl868	1934	35	if	if	IN
hvd.rsl868	1934	36	desired	desire	VBN
hvd.rsl868	1934	37	;	;	:
hvd.rsl868	1934	38	one	one	CD
hvd.rsl868	1934	39	teaspoon	teaspoon	NN
hvd.rsl868	1934	40	soda	soda	NN
hvd.rsl868	1934	41	dissolved	dissolve	VBN
hvd.rsl868	1934	42	in	in	IN
hvd.rsl868	1934	43	a	a	DT
hvd.rsl868	1934	44	little	little	JJ
hvd.rsl868	1934	45	water	water	NN
hvd.rsl868	1934	46	,	,	,
hvd.rsl868	1934	47	one	one	CD
hvd.rsl868	1934	48	cup	cup	NN
hvd.rsl868	1934	49	unsweetened	unsweetened	JJ
hvd.rsl868	1934	50	apple	apple	NN
hvd.rsl868	1934	51	sauce	sauce	NN
hvd.rsl868	1934	52	.	.	.
hvd.rsl868	1935	1	Put	put	VB
hvd.rsl868	1935	2	the	the	DT
hvd.rsl868	1935	3	dissolved	dissolve	VBN
hvd.rsl868	1935	4	soda	soda	NN
hvd.rsl868	1935	5	into	into	IN
hvd.rsl868	1935	6	the	the	DT
hvd.rsl868	1935	7	sauce	sauce	NN
hvd.rsl868	1935	8	,	,	,
hvd.rsl868	1935	9	let	let	VB
hvd.rsl868	1935	10	it	-PRON-	PRP
hvd.rsl868	1935	11	foam	foam	VB
hvd.rsl868	1935	12	over	over	IN
hvd.rsl868	1935	13	the	the	DT
hvd.rsl868	1935	14	ingredients	ingredient	NNS
hvd.rsl868	1935	15	;	;	:
hvd.rsl868	1935	16	1J4	1j4	CD
hvd.rsl868	1935	17	cup	cup	NN
hvd.rsl868	1935	18	flour	flour	NN
hvd.rsl868	1935	19	;	;	:
hvd.rsl868	1935	20	bake	bake	VB
hvd.rsl868	1935	21	45	45	CD
hvd.rsl868	1935	22	minutes	minute	NNS
hvd.rsl868	1935	23	.	.	.
hvd.rsl868	1936	1	Apricot	Apricot	NNP
hvd.rsl868	1936	2	Shortcake.—Drain	Shortcake.—Drain	NNP
hvd.rsl868	1936	3	the	the	DT
hvd.rsl868	1936	4	juice	juice	NN
hvd.rsl868	1936	5	away	away	RB
hvd.rsl868	1936	6	from	from	IN
hvd.rsl868	1936	7	the	the	DT
hvd.rsl868	1936	8	fruit	fruit	NN
hvd.rsl868	1936	9	,	,	,
hvd.rsl868	1936	10	and	and	CC
hvd.rsl868	1936	11	cut	cut	VBD
hvd.rsl868	1936	12	it	-PRON-	PRP
hvd.rsl868	1936	13	in	in	IN
hvd.rsl868	1936	14	small	small	JJ
hvd.rsl868	1936	15	pieces	piece	NNS
hvd.rsl868	1936	16	.	.	.
hvd.rsl868	1937	1	Set	Set	VBN
hvd.rsl868	1937	2	in	in	IN
hvd.rsl868	1937	3	a	a	DT
hvd.rsl868	1937	4	warm	warm	JJ
hvd.rsl868	1937	5	place	place	NN
hvd.rsl868	1937	6	and	and	CC
hvd.rsl868	1937	7	proceed	proceed	VB
hvd.rsl868	1937	8	to	to	TO
hvd.rsl868	1937	9	mix	mix	VB
hvd.rsl868	1937	10	the	the	DT
hvd.rsl868	1937	11	cake	cake	NN
hvd.rsl868	1937	12	.	.	.
hvd.rsl868	1938	1	This	this	DT
hvd.rsl868	1938	2	calls	call	VBZ
hvd.rsl868	1938	3	for	for	IN
hvd.rsl868	1938	4	one	one	CD
hvd.rsl868	1938	5	cufiful	cufiful	NN
hvd.rsl868	1938	6	of	of	IN
hvd.rsl868	1938	7	flour	flour	NN
hvd.rsl868	1938	8	,	,	,
hvd.rsl868	1938	9	four	four	CD
hvd.rsl868	1938	10	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1938	11	of	of	IN
hvd.rsl868	1938	12	baking	baking	NN
hvd.rsl868	1938	13	powder	powder	NN
hvd.rsl868	1938	14	,	,	,
hvd.rsl868	1938	15	two	two	CD
hvd.rsl868	1938	16	"	"	``
hvd.rsl868	1938	17	teaspoonfuls	teaspoonfuls	NNP
hvd.rsl868	1938	18	of	of	IN
hvd.rsl868	1938	19	sugar	sugar	NN
hvd.rsl868	1938	20	,	,	,
hvd.rsl868	1938	21	and	and	CC
hvd.rsl868	1938	22	half	half	PDT
hvd.rsl868	1938	23	a	a	DT
hvd.rsl868	1938	24	teaspoonful	teaspoonful	NN
hvd.rsl868	1938	25	of	of	IN
hvd.rsl868	1938	26	salt	salt	NN
hvd.rsl868	1938	27	sifted	sift	VBN
hvd.rsl868	1938	28	together	together	RB
hvd.rsl868	1938	29	.	.	.
hvd.rsl868	1939	1	Into	into	IN
hvd.rsl868	1939	2	this	this	DT
hvd.rsl868	1939	3	work	work	NN
hvd.rsl868	1939	4	four	four	CD
hvd.rsl868	1939	5	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1939	6	of	of	IN
hvd.rsl868	1939	7	butter	butter	NN
hvd.rsl868	1939	8	,	,	,
hvd.rsl868	1939	9	add	add	VB
hvd.rsl868	1939	10	three	three	CD
hvd.rsl868	1939	11	-	-	HYPH
hvd.rsl868	1939	12	fourths	fourth	NNS
hvd.rsl868	1939	13	of	of	IN
hvd.rsl868	1939	14	a	a	DT
hvd.rsl868	1939	15	cupful	cupful	NN
hvd.rsl868	1939	16	of	of	IN
hvd.rsl868	1939	17	milk	milk	NN
hvd.rsl868	1939	18	,	,	,
hvd.rsl868	1939	19	and	and	CC
hvd.rsl868	1939	20	stir	stir	VB
hvd.rsl868	1939	21	into	into	IN
hvd.rsl868	1939	22	a	a	DT
hvd.rsl868	1939	23	light	light	JJ
hvd.rsl868	1939	24	dough	dough	NN
hvd.rsl868	1939	25	.	.	.
hvd.rsl868	1940	1	Roll	roll	VB
hvd.rsl868	1940	2	in	in	IN
hvd.rsl868	1940	3	a	a	DT
hvd.rsl868	1940	4	floured	floured	JJ
hvd.rsl868	1940	5	bowl	bowl	NN
hvd.rsl868	1940	6	,	,	,
hvd.rsl868	1940	7	and	and	CC
hvd.rsl868	1940	8	when	when	WRB
hvd.rsl868	1940	9	one	one	CD
hvd.rsl868	1940	10	-	-	HYPH
hvd.rsl868	1940	11	fourth	fourth	NN
hvd.rsl868	1940	12	of	of	IN
hvd.rsl868	1940	13	an	an	DT
hvd.rsl868	1940	14	inch	inch	NN
hvd.rsl868	1940	15	thick	thick	JJ
hvd.rsl868	1940	16	cut	cut	VBN
hvd.rsl868	1940	17	into	into	IN
hvd.rsl868	1940	18	generous	generous	JJ
hvd.rsl868	1940	19	squares	square	NNS
hvd.rsl868	1940	20	.	.	.
hvd.rsl868	1941	1	Brush	Brush	NNP
hvd.rsl868	1941	2	.	.	.
hvd.rsl868	1942	1	the	the	DT
hvd.rsl868	1942	2	squares	square	NNS
hvd.rsl868	1942	3	with	with	IN
hvd.rsl868	1942	4	melted	melt	VBN
hvd.rsl868	1942	5	butter	butter	NN
hvd.rsl868	1942	6	,	,	,
hvd.rsl868	1942	7	lay	lie	VBD
hvd.rsl868	1942	8	one	one	CD
hvd.rsl868	1942	9	on	on	IN
hvd.rsl868	1942	10	top	top	NN
hvd.rsl868	1942	11	of	of	IN
hvd.rsl868	1942	12	the	the	DT
hvd.rsl868	1942	13	other	other	JJ
hvd.rsl868	1942	14	,	,	,
hvd.rsl868	1942	15	and	and	CC
hvd.rsl868	1942	16	bake	bake	VB
hvd.rsl868	1942	17	in	in	RP
hvd.rsl868	1942	18	"	"	``
hvd.rsl868	1942	19	*	*	NFP
hvd.rsl868	1942	20	a	a	DT
hvd.rsl868	1942	21	hot	hot	JJ
hvd.rsl868	1942	22	oven	oven	NN
hvd.rsl868	1942	23	.	.	.
hvd.rsl868	1943	1	When	when	WRB
hvd.rsl868	1943	2	done	do	VBN
hvd.rsl868	1943	3	separate	separate	VB
hvd.rsl868	1943	4	the	the	DT
hvd.rsl868	1943	5	pieces	piece	NNS
hvd.rsl868	1943	6	,	,	,
hvd.rsl868	1943	7	spread	spread	VBD
hvd.rsl868	1943	8	the	the	DT
hvd.rsl868	1943	9	fruit	fruit	NN
hvd.rsl868	1943	10	between	between	IN
hvd.rsl868	1943	11	the	the	DT
hvd.rsl868	1943	12	layers	layer	NNS
hvd.rsl868	1943	13	and	and	CC
hvd.rsl868	1943	14	on	on	IN
hvd.rsl868	1943	15	top	top	NN
hvd.rsl868	1943	16	,	,	,
hvd.rsl868	1943	17	and	and	CC
hvd.rsl868	1943	18	pile	pile	VB
hvd.rsl868	1943	19	whipped	whip	VBN
hvd.rsl868	1943	20	cream	cream	NN
hvd.rsl868	1943	21	over	over	IN
hvd.rsl868	1943	22	all	all	DT
hvd.rsl868	1943	23	.	.	.
hvd.rsl868	1944	1	A	a	DT
hvd.rsl868	1944	2	sweet	sweet	JJ
hvd.rsl868	1944	3	sauce	sauce	NN
hvd.rsl868	1944	4	which	which	WDT
hvd.rsl868	1944	5	may	may	MD
hvd.rsl868	1944	6	be	be	VB
hvd.rsl868	1944	7	served	serve	VBN
hvd.rsl868	1944	8	with	with	IN
hvd.rsl868	1944	9	the	the	DT
hvd.rsl868	1944	10	shortcake	shortcake	NN
hvd.rsl868	1944	11	is	be	VBZ
hvd.rsl868	1944	12	made	make	VBN
hvd.rsl868	1944	13	by	by	IN
hvd.rsl868	1944	14	adding	add	VBG
hvd.rsl868	1944	15	to	to	IN
hvd.rsl868	1944	16	a	a	DT
hvd.rsl868	1944	17	cupful	cupful	NN
hvd.rsl868	1944	18	of	of	IN
hvd.rsl868	1944	19	the	the	DT
hvd.rsl868	1944	20	96	96	CD
hvd.rsl868	1944	21	THE	the	DT
hvd.rsl868	1944	22	RURAL	rural	JJ
hvd.rsl868	1944	23	COOK	COOK	NNP
hvd.rsl868	1944	24	BOOK	book	NN
hvd.rsl868	1944	25	.	.	.
hvd.rsl868	1945	1	Crullers	Crullers	NNPS
hvd.rsl868	1945	2	,	,	,
hvd.rsl868	1945	3	Chocolate.—Two	chocolate.—two	CD
hvd.rsl868	1945	4	eggs	egg	NNS
hvd.rsl868	1945	5	beaten	beat	VBN
hvd.rsl868	1945	6	until	until	IN
hvd.rsl868	1945	7	they	-PRON-	PRP
hvd.rsl868	1945	8	are	be	VBP
hvd.rsl868	1945	9	creamy	creamy	JJ
hvd.rsl868	1945	10	and	and	CC
hvd.rsl868	1945	11	then	then	RB
hvd.rsl868	1945	12	beaten	beat	VBN
hvd.rsl868	1945	13	into	into	IN
hvd.rsl868	1945	14	one	one	CD
hvd.rsl868	1945	15	cupful	cupful	NN
hvd.rsl868	1945	16	sugar	sugar	NN
hvd.rsl868	1945	17	,	,	,
hvd.rsl868	1945	18	adding	add	VBG
hvd.rsl868	1945	19	one	one	CD
hvd.rsl868	1945	20	tablespoonful	tablespoonful	NN
hvd.rsl868	1945	21	melted	melt	VBN
hvd.rsl868	1945	22	butter	butter	NN
hvd.rsl868	1945	23	,	,	,
hvd.rsl868	1945	24	one-	one-	JJ
hvd.rsl868	1945	25	half	half	JJ
hvd.rsl868	1945	26	teaspoonful	teaspoonful	NN
hvd.rsl868	1945	27	each	each	DT
hvd.rsl868	1945	28	of	of	IN
hvd.rsl868	1945	29	salt	salt	NN
hvd.rsl868	1945	30	r.nd	r.nd	NNP
hvd.rsl868	1945	31	cinnamon	cinnamon	NN
hvd.rsl868	1945	32	,	,	,
hvd.rsl868	1945	33	one	one	CD
hvd.rsl868	1945	34	square	square	JJ
hvd.rsl868	1945	35	grated	grate	VBN
hvd.rsl868	1945	36	chocolate	chocolate	NN
hvd.rsl868	1945	37	.	.	.
hvd.rsl868	1946	1	Mix	mix	VB
hvd.rsl868	1946	2	well	well	RB
hvd.rsl868	1946	3	and	and	CC
hvd.rsl868	1946	4	then	then	RB
hvd.rsl868	1946	5	add	add	VB
hvd.rsl868	1946	6	one	one	CD
hvd.rsl868	1946	7	cupful	cupful	NN
hvd.rsl868	1946	8	sweet	sweet	JJ
hvd.rsl868	1946	9	milk	milk	NN
hvd.rsl868	1946	10	,	,	,
hvd.rsl868	1946	11	three	three	CD
hvd.rsl868	1946	12	cupfuls	cupful	NNS
hvd.rsl868	1946	13	of	of	IN
hvd.rsl868	1946	14	flour	flour	NN
hvd.rsl868	1946	15	sifted	sift	VBN
hvd.rsl868	1946	16	with	with	IN
hvd.rsl868	1946	17	two	two	CD
hvd.rsl868	1946	18	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1946	19	baking	baking	NN
hvd.rsl868	1946	20	powder	powder	NN
hvd.rsl868	1946	21	.	.	.
hvd.rsl868	1947	1	Roll	roll	VB
hvd.rsl868	1947	2	out	out	RP
hvd.rsl868	1947	3	one	one	CD
hvd.rsl868	1947	4	-	-	HYPH
hvd.rsl868	1947	5	fourth	fourth	JJ
hvd.rsl868	1947	6	inch	inch	NN
hvd.rsl868	1947	7	thick	thick	JJ
hvd.rsl868	1947	8	,	,	,
hvd.rsl868	1947	9	cut	cut	JJ
hvd.rsl868	1947	10	,	,	,
hvd.rsl868	1947	11	cook	cook	VB
hvd.rsl868	1947	12	to	to	IN
hvd.rsl868	1947	13	a	a	DT
hvd.rsl868	1947	14	golden	golden	JJ
hvd.rsl868	1947	15	brown	brown	NN
hvd.rsl868	1947	16	in	in	IN
hvd.rsl868	1947	17	smoking	smoke	VBG
hvd.rsl868	1947	18	hot	hot	JJ
hvd.rsl868	1947	19	fat	fat	NN
hvd.rsl868	1947	20	.	.	.
hvd.rsl868	1948	1	Roll	roll	VB
hvd.rsl868	1948	2	in	in	IN
hvd.rsl868	1948	3	powdered	powdered	JJ
hvd.rsl868	1948	4	sugar	sugar	NN
hvd.rsl868	1948	5	when	when	WRB
hvd.rsl868	1948	6	cool	cool	JJ
hvd.rsl868	1948	7	.	.	.
hvd.rsl868	1949	1	Crullers	Crullers	NNPS
hvd.rsl868	1949	2	,	,	,
hvd.rsl868	1949	3	Olive	Olive	NNP
hvd.rsl868	1949	4	Oil.—To	oil.—to	CD
hvd.rsl868	1949	5	one	one	CD
hvd.rsl868	1949	6	-	-	HYPH
hvd.rsl868	1949	7	half	half	NN
hvd.rsl868	1949	8	cup	cup	NN
hvd.rsl868	1949	9	of	of	IN
hvd.rsl868	1949	10	sugar	sugar	NN
hvd.rsl868	1949	11	add	add	VB
hvd.rsl868	1949	12	two	two	CD
hvd.rsl868	1949	13	tablespoons	tablespoon	NNS
hvd.rsl868	1949	14	of	of	IN
hvd.rsl868	1949	15	oil	oil	NN
hvd.rsl868	1949	16	,	,	,
hvd.rsl868	1949	17	two	two	CD
hvd.rsl868	1949	18	beaten	beat	VBN
hvd.rsl868	1949	19	eggs	egg	NNS
hvd.rsl868	1949	20	,	,	,
hvd.rsl868	1949	21	one	one	CD
hvd.rsl868	1949	22	-	-	HYPH
hvd.rsl868	1949	23	half	half	NN
hvd.rsl868	1949	24	teaspoon	teaspoon	NN
hvd.rsl868	1949	25	of	of	IN
hvd.rsl868	1949	26	salt	salt	NN
hvd.rsl868	1949	27	,	,	,
hvd.rsl868	1949	28	one	one	CD
hvd.rsl868	1949	29	-	-	HYPH
hvd.rsl868	1949	30	fourth	fourth	JJ
hvd.rsl868	1949	31	teaspoon	teaspoon	NN
hvd.rsl868	1949	32	of	of	IN
hvd.rsl868	1949	33	cinnamon	cinnamon	NN
hvd.rsl868	1949	34	and	and	CC
hvd.rsl868	1949	35	a	a	DT
hvd.rsl868	1949	36	little	little	JJ
hvd.rsl868	1949	37	nutmeg	nutmeg	NN
hvd.rsl868	1949	38	;	;	:
hvd.rsl868	1949	39	add	add	VB
hvd.rsl868	1949	40	two	two	CD
hvd.rsl868	1949	41	cups	cup	NNS
hvd.rsl868	1949	42	of	of	IN
hvd.rsl868	1949	43	flour	flour	NN
hvd.rsl868	1949	44	sifted	sift	VBN
hvd.rsl868	1949	45	with	with	IN
hvd.rsl868	1949	46	two	two	CD
hvd.rsl868	1949	47	teaspoons	teaspoon	NNS
hvd.rsl868	1949	48	of	of	IN
hvd.rsl868	1949	49	baking	baking	NN
hvd.rsl868	1949	50	powder	powder	NN
hvd.rsl868	1949	51	,	,	,
hvd.rsl868	1949	52	alternately	alternately	RB
hvd.rsl868	1949	53	with	with	IN
hvd.rsl868	1949	54	one	one	CD
hvd.rsl868	1949	55	-	-	HYPH
hvd.rsl868	1949	56	fourth	fourth	JJ
hvd.rsl868	1949	57	cup	cup	NN
hvd.rsl868	1949	58	of	of	IN
hvd.rsl868	1949	59	milk	milk	NN
hvd.rsl868	1949	60	.	.	.
hvd.rsl868	1950	1	Roll	roll	VB
hvd.rsl868	1950	2	out	out	RP
hvd.rsl868	1950	3	,	,	,
hvd.rsl868	1950	4	cut	cut	VB
hvd.rsl868	1950	5	and	and	CC
hvd.rsl868	1950	6	fry	fry	VB
hvd.rsl868	1950	7	as	as	RB
hvd.rsl868	1950	8	usual	usual	JJ
hvd.rsl868	1950	9	.	.	.
hvd.rsl868	1951	1	In	in	IN
hvd.rsl868	1951	2	frying	fry	VBG
hvd.rsl868	1951	3	them	-PRON-	PRP
hvd.rsl868	1951	4	let	let	VBD
hvd.rsl868	1951	5	the	the	DT
hvd.rsl868	1951	6	oil	oil	NN
hvd.rsl868	1951	7	get	get	VB
hvd.rsl868	1951	8	just	just	RB
hvd.rsl868	1951	9	hot	hot	JJ
hvd.rsl868	1951	10	enough	enough	RB
hvd.rsl868	1951	11	to	to	TO
hvd.rsl868	1951	12	smoke	smoke	VB
hvd.rsl868	1951	13	.	.	.
hvd.rsl868	1952	1	Date	date	NN
hvd.rsl868	1952	2	Cake.—Two	cake.—two	CD
hvd.rsl868	1952	3	cupfuls	cupfuls	NN
hvd.rsl868	1952	4	sugar	sugar	NN
hvd.rsl868	1952	5	,	,	,
hvd.rsl868	1952	6	one	one	CD
hvd.rsl868	1952	7	cupful	cupful	NN
hvd.rsl868	1952	8	shortening	shortening	NN
hvd.rsl868	1952	9	,	,	,
hvd.rsl868	1952	10	creamed	cream	VBN
hvd.rsl868	1952	11	to-	to-	XX
hvd.rsl868	1952	12	gether	gether	RB
hvd.rsl868	1952	13	,	,	,
hvd.rsl868	1952	14	three	three	CD
hvd.rsl868	1952	15	eggs	egg	NNS
hvd.rsl868	1952	16	,	,	,
hvd.rsl868	1952	17	well	well	RB
hvd.rsl868	1952	18	beaten	beat	VBN
hvd.rsl868	1952	19	into	into	IN
hvd.rsl868	1952	20	sugar	sugar	NN
hvd.rsl868	1952	21	and	and	CC
hvd.rsl868	1952	22	shortening	shortening	NN
hvd.rsl868	1952	23	,	,	,
hvd.rsl868	1952	24	three	three	CD
hvd.rsl868	1952	25	teaspoon-	teaspoon-	NNP
hvd.rsl868	1952	26	fuls	fuls	NNP
hvd.rsl868	1952	27	baking	baking	NNP
hvd.rsl868	1952	28	powder	powder	NN
hvd.rsl868	1952	29	,	,	,
hvd.rsl868	1952	30	V/2	V/2	NNP
hvd.rsl868	1952	31	cupfuls	cupfuls	NNP
hvd.rsl868	1952	32	flour	flour	NN
hvd.rsl868	1952	33	.	.	.
hvd.rsl868	1953	1	To	to	IN
hvd.rsl868	1953	2	this	this	DT
hvd.rsl868	1953	3	add	add	VB
hvd.rsl868	1953	4	one	one	CD
hvd.rsl868	1953	5	cupful	cupful	NN
hvd.rsl868	1953	6	of	of	IN
hvd.rsl868	1953	7	stoned	stoned	JJ
hvd.rsl868	1953	8	and	and	CC
hvd.rsl868	1953	9	finely	finely	RB
hvd.rsl868	1953	10	-	-	HYPH
hvd.rsl868	1953	11	chopped	chop	VBN
hvd.rsl868	1953	12	dates	date	NNS
hvd.rsl868	1953	13	,	,	,
hvd.rsl868	1953	14	floured	flour	VBN
hvd.rsl868	1953	15	.	.	.
hvd.rsl868	1954	1	-	-	:
hvd.rsl868	1954	2	Bake	bake	VB
hvd.rsl868	1954	3	in	in	IN
hvd.rsl868	1954	4	five	five	CD
hvd.rsl868	1954	5	layers	layer	NNS
hvd.rsl868	1954	6	and	and	CC
hvd.rsl868	1954	7	put	put	VBN
hvd.rsl868	1954	8	together	together	RB
hvd.rsl868	1954	9	with	with	IN
hvd.rsl868	1954	10	plain	plain	JJ
hvd.rsl868	1954	11	or	or	CC
hvd.rsl868	1954	12	boiled	boil	VBN
hvd.rsl868	1954	13	icing	icing	NN
hvd.rsl868	1954	14	.	.	.
hvd.rsl868	1955	1	Dolly	Dolly	NNP
hvd.rsl868	1955	2	Varden	Varden	NNP
hvd.rsl868	1955	3	Cake.—Cream	Cake.—Cream	NNP
hvd.rsl868	1955	4	one	one	CD
hvd.rsl868	1955	5	-	-	HYPH
hvd.rsl868	1955	6	half	half	NN
hvd.rsl868	1955	7	cup	cup	NN
hvd.rsl868	1955	8	butter	butter	NN
hvd.rsl868	1955	9	with	with	IN
hvd.rsl868	1955	10	one	one	CD
hvd.rsl868	1955	11	cup	cup	NN
hvd.rsl868	1955	12	sugar	sugar	NN
hvd.rsl868	1955	13	.	.	.
hvd.rsl868	1956	1	Add	add	VB
hvd.rsl868	1956	2	one	one	CD
hvd.rsl868	1956	3	-	-	HYPH
hvd.rsl868	1956	4	half	half	NN
hvd.rsl868	1956	5	cup	cup	NN
hvd.rsl868	1956	6	milk	milk	NN
hvd.rsl868	1956	7	alternately	alternately	RB
hvd.rsl868	1956	8	with	with	IN
hvd.rsl868	1956	9	one	one	CD
hvd.rsl868	1956	10	and	and	CC
hvd.rsl868	1956	11	one	one	CD
hvd.rsl868	1956	12	-	-	HYPH
hvd.rsl868	1956	13	half	half	NN
hvd.rsl868	1956	14	cup	cup	NN
hvd.rsl868	1956	15	of	of	IN
hvd.rsl868	1956	16	flour	flour	NN
hvd.rsl868	1956	17	in	in	IN
hvd.rsl868	1956	18	which	which	WDT
hvd.rsl868	1956	19	has	have	VBZ
hvd.rsl868	1956	20	been	be	VBN
hvd.rsl868	1956	21	mixed	mix	VBN
hvd.rsl868	1956	22	one	one	CD
hvd.rsl868	1956	23	teaspoonful	teaspoonful	NN
hvd.rsl868	1956	24	baking	baking	NN
hvd.rsl868	1956	25	powder	powder	NN
hvd.rsl868	1956	26	.	.	.
hvd.rsl868	1957	1	Lastly	lastly	RB
hvd.rsl868	1957	2	fold	fold	VB
hvd.rsl868	1957	3	in	in	RP
hvd.rsl868	1957	4	the	the	DT
hvd.rsl868	1957	5	dry	dry	RB
hvd.rsl868	1957	6	-	-	HYPH
hvd.rsl868	1957	7	beaten	beat	VBN
hvd.rsl868	1957	8	whites	white	NNS
hvd.rsl868	1957	9	of	of	IN
hvd.rsl868	1957	10	three	three	CD
hvd.rsl868	1957	11	eggs	egg	NNS
hvd.rsl868	1957	12	and	and	CC
hvd.rsl868	1957	13	.	.	.
hvd.rsl868	1958	1	flavor	flavor	NN
hvd.rsl868	1958	2	to	to	TO
hvd.rsl868	1958	3	taste	taste	VB
hvd.rsl868	1958	4	.	.	.
hvd.rsl868	1959	1	Bake	bake	VB
hvd.rsl868	1959	2	in	in	IN
hvd.rsl868	1959	3	loaf	loaf	NN
hvd.rsl868	1959	4	for	for	IN
hvd.rsl868	1959	5	one	one	CD
hvd.rsl868	1959	6	-	-	HYPH
hvd.rsl868	1959	7	half	half	NN
hvd.rsl868	1959	8	hour	hour	NN
hvd.rsl868	1959	9	in	in	IN
hvd.rsl868	1959	10	a	a	DT
hvd.rsl868	1959	11	moderately	moderately	RB
hvd.rsl868	1959	12	quick	quick	JJ
hvd.rsl868	1959	13	oven	oven	NN
hvd.rsl868	1959	14	.	.	.
hvd.rsl868	1960	1	For	for	IN
hvd.rsl868	1960	2	icing	ice	VBG
hvd.rsl868	1960	3	make	make	VBP
hvd.rsl868	1960	4	a	a	DT
hvd.rsl868	1960	5	syrup	syrup	NN
hvd.rsl868	1960	6	of	of	IN
hvd.rsl868	1960	7	one	one	CD
hvd.rsl868	1960	8	and	and	CC
hvd.rsl868	1960	9	one	one	CD
hvd.rsl868	1960	10	-	-	HYPH
hvd.rsl868	1960	11	half	half	NN
hvd.rsl868	1960	12	cup	cup	NN
hvd.rsl868	1960	13	sugar	sugar	NN
hvd.rsl868	1960	14	and	and	CC
hvd.rsl868	1960	15	eight	eight	CD
hvd.rsl868	1960	16	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	1960	17	water	water	NN
hvd.rsl868	1960	18	.	.	.
hvd.rsl868	1961	1	Boil	Boil	NNP
hvd.rsl868	1961	2	,	,	,
hvd.rsl868	1961	3	when	when	WRB
hvd.rsl868	1961	4	this	this	DT
hvd.rsl868	1961	5	strings	string	NNS
hvd.rsl868	1961	6	from	from	IN
hvd.rsl868	1961	7	spoon	spoon	NN
hvd.rsl868	1961	8	,	,	,
hvd.rsl868	1961	9	add	add	VB
hvd.rsl868	1961	10	the	the	DT
hvd.rsl868	1961	11	well	well	RB
hvd.rsl868	1961	12	-	-	HYPH
hvd.rsl868	1961	13	beaten	beat	VBN
hvd.rsl868	1961	14	yolks	yolk	NNS
hvd.rsl868	1961	15	of	of	IN
hvd.rsl868	1961	16	three	three	CD
hvd.rsl868	1961	17	eggs	egg	NNS
hvd.rsl868	1961	18	and	and	CC
hvd.rsl868	1961	19	continue	continue	VBP
hvd.rsl868	1961	20	beating	beat	VBG
hvd.rsl868	1961	21	for	for	IN
hvd.rsl868	1961	22	one	one	CD
hvd.rsl868	1961	23	-	-	HYPH
hvd.rsl868	1961	24	half	half	NN
hvd.rsl868	1961	25	hour	hour	NN
hvd.rsl868	1961	26	.	.	.
hvd.rsl868	1962	1	Flavor	flavor	NN
hvd.rsl868	1962	2	like	like	IN
hvd.rsl868	1962	3	cake	cake	NN
hvd.rsl868	1962	4	and	and	CC
hvd.rsl868	1962	5	pour	pour	VBP
hvd.rsl868	1962	6	thickly	thickly	RB
hvd.rsl868	1962	7	over	over	IN
hvd.rsl868	1962	8	the	the	DT
hvd.rsl868	1962	9	cake	cake	NN
hvd.rsl868	1962	10	.	.	.
hvd.rsl868	1963	1	Doughnuts	doughnut	NNS
hvd.rsl868	1963	2	,	,	,
hvd.rsl868	1963	3	Best.—One	best.—one	CC
hvd.rsl868	1963	4	egg	egg	NN
hvd.rsl868	1963	5	beaten	beat	VBD
hvd.rsl868	1963	6	light	light	NN
hvd.rsl868	1963	7	;	;	:
hvd.rsl868	1963	8	one	one	CD
hvd.rsl868	1963	9	cupful	cupful	NN
hvd.rsl868	1963	10	of	of	IN
hvd.rsl868	1963	11	sugar	sugar	NN
hvd.rsl868	1963	12	and	and	CC
hvd.rsl868	1963	13	a	a	DT
hvd.rsl868	1963	14	little	little	JJ
hvd.rsl868	1963	15	salt	salt	NN
hvd.rsl868	1963	16	;	;	:
hvd.rsl868	1963	17	one	one	CD
hvd.rsl868	1963	18	cupful	cupful	NN
hvd.rsl868	1963	19	of	of	IN
hvd.rsl868	1963	20	sour	sour	JJ
hvd.rsl868	1963	21	milk	milk	NN
hvd.rsl868	1963	22	sweetened	sweeten	VBN
hvd.rsl868	1963	23	with	with	IN
hvd.rsl868	1963	24	one	one	CD
hvd.rsl868	1963	25	teaspoonful	teaspoonful	NN
hvd.rsl868	1963	26	of	of	IN
hvd.rsl868	1963	27	soda	soda	NN
hvd.rsl868	1963	28	;	;	:
hvd.rsl868	1963	29	two	two	CD
hvd.rsl868	1963	30	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	1963	31	of	of	IN
hvd.rsl868	1963	32	melted	melt	VBN
hvd.rsl868	1963	33	lard	lard	NN
hvd.rsl868	1963	34	;	;	:
hvd.rsl868	1963	35	flour	flour	NN
hvd.rsl868	1963	36	to	to	TO
hvd.rsl868	1963	37	make	make	VB
hvd.rsl868	1963	38	a	a	DT
hvd.rsl868	1963	39	stiff	stiff	JJ
hvd.rsl868	1963	40	dough	dough	NN
hvd.rsl868	1963	41	.	.	.
hvd.rsl868	1964	1	Fry	fry	NN
hvd.rsl868	1964	2	in	in	IN
hvd.rsl868	1964	3	hot	hot	JJ
hvd.rsl868	1964	4	lard	lard	NN
hvd.rsl868	1964	5	,	,	,
hvd.rsl868	1964	6	and	and	CC
hvd.rsl868	1964	7	dust	dust	NN
hvd.rsl868	1964	8	with	with	IN
hvd.rsl868	1964	9	cinnamon	cinnamon	NN
hvd.rsl868	1964	10	and	and	CC
hvd.rsl868	1964	11	granulated	granulated	JJ
hvd.rsl868	1964	12	sugar	sugar	NN
hvd.rsl868	1964	13	.	.	.
hvd.rsl868	1965	1	These	these	DT
hvd.rsl868	1965	2	doughnuts	doughnut	NNS
hvd.rsl868	1965	3	are	be	VBP
hvd.rsl868	1965	4	light	light	JJ
hvd.rsl868	1965	5	and	and	CC
hvd.rsl868	1965	6	wholesome	wholesome	JJ
hvd.rsl868	1965	7	.	.	.
hvd.rsl868	1966	1	Doughnuts	doughnut	NNS
hvd.rsl868	1966	2	,	,	,
hvd.rsl868	1966	3	Potato.—Two	potato.—two	CD
hvd.rsl868	1966	4	cups	cup	NNS
hvd.rsl868	1966	5	of	of	IN
hvd.rsl868	1966	6	mashed	mash	VBN
hvd.rsl868	1966	7	potatoes	potato	NNS
hvd.rsl868	1966	8	(	(	-LRB-
hvd.rsl868	1966	9	hot	hot	JJ
hvd.rsl868	1966	10	)	)	-RRB-
hvd.rsl868	1966	11	,	,	,
hvd.rsl868	1966	12	four	four	CD
hvd.rsl868	1966	13	ta-	ta-	JJ
hvd.rsl868	1966	14	blespoonfuls	blespoonful	NNS
hvd.rsl868	1966	15	of	of	IN
hvd.rsl868	1966	16	shortening	shorten	VBG
hvd.rsl868	1966	17	,	,	,
hvd.rsl868	1966	18	three	three	CD
hvd.rsl868	1966	19	cupfuls	cupful	NNS
hvd.rsl868	1966	20	of	of	IN
hvd.rsl868	1966	21	sugar	sugar	NN
hvd.rsl868	1966	22	,	,	,
hvd.rsl868	1966	23	four	four	CD
hvd.rsl868	1966	24	eggs	egg	NNS
hvd.rsl868	1966	25	,	,	,
hvd.rsl868	1966	26	five	five	CD
hvd.rsl868	1966	27	tea-	tea-	JJ
hvd.rsl868	1966	28	spoonfuls	spoonful	NNS
hvd.rsl868	1966	29	of	of	IN
hvd.rsl868	1966	30	baking	baking	NN
hvd.rsl868	1966	31	powder	powder	NN
hvd.rsl868	1966	32	,	,	,
hvd.rsl868	1966	33	three	three	CD
hvd.rsl868	1966	34	cupfuls	cupfuls	NNP
hvd.rsl868	1966	35	milk	milk	NN
hvd.rsl868	1966	36	,	,	,
hvd.rsl868	1966	37	salt	salt	NN
hvd.rsl868	1966	38	,	,	,
hvd.rsl868	1966	39	nutmeg	nutmeg	NN
hvd.rsl868	1966	40	,	,	,
hvd.rsl868	1966	41	and	and	CC
hvd.rsl868	1966	42	lastly	lastly	RB
hvd.rsl868	1966	43	flour	flour	NN
hvd.rsl868	1966	44	enough	enough	RB
hvd.rsl868	1966	45	to	to	TO
hvd.rsl868	1966	46	stiffen	stiffen	VB
hvd.rsl868	1966	47	.	.	.
hvd.rsl868	1967	1	Make	make	VB
hvd.rsl868	1967	2	a	a	DT
hvd.rsl868	1967	3	cream	cream	NN
hvd.rsl868	1967	4	of	of	IN
hvd.rsl868	1967	5	potatoes	potato	NNS
hvd.rsl868	1967	6	,	,	,
hvd.rsl868	1967	7	shortening	shortening	NN
hvd.rsl868	1967	8	,	,	,
hvd.rsl868	1967	9	sugar	sugar	NN
hvd.rsl868	1967	10	and	and	CC
hvd.rsl868	1967	11	eggs	egg	NNS
hvd.rsl868	1967	12	,	,	,
hvd.rsl868	1967	13	then	then	RB
hvd.rsl868	1967	14	add	add	VB
hvd.rsl868	1967	15	milk	milk	NN
hvd.rsl868	1967	16	,	,	,
hvd.rsl868	1967	17	salt	salt	NN
hvd.rsl868	1967	18	and	and	CC
hvd.rsl868	1967	19	nutmeg	nutmeg	NN
hvd.rsl868	1967	20	,	,	,
hvd.rsl868	1967	21	flour	flour	NN
hvd.rsl868	1967	22	sifted	sift	VBN
hvd.rsl868	1967	23	with	with	IN
hvd.rsl868	1967	24	baking	baking	NN
hvd.rsl868	1967	25	powder	powder	NN
hvd.rsl868	1967	26	,	,	,
hvd.rsl868	1967	27	and	and	CC
hvd.rsl868	1967	28	cook	cook	VB
hvd.rsl868	1967	29	in	in	IN
hvd.rsl868	1967	30	boiling	boil	VBG
hvd.rsl868	1967	31	lard	lard	NN
hvd.rsl868	1967	32	.	.	.
hvd.rsl868	1968	1	Dried	dry	VBN
hvd.rsl868	1968	2	Apple	Apple	NNP
hvd.rsl868	1968	3	Cake.—Soak	Cake.—Soak	NNP
hvd.rsl868	1968	4	the	the	DT
hvd.rsl868	1968	5	.dried	.dried	JJ
hvd.rsl868	1968	6	apples	apple	NNS
hvd.rsl868	1968	7	over	over	IN
hvd.rsl868	1968	8	night	night	NN
hvd.rsl868	1968	9	and	and	CC
hvd.rsl868	1968	10	in	in	IN
hvd.rsl868	1968	11	the	the	DT
hvd.rsl868	1968	12	morn-	morn-	FW
hvd.rsl868	1968	13	ing	e	VBG
hvd.rsl868	1968	14	chop	chop	NN
hvd.rsl868	1968	15	fine	fine	RB
hvd.rsl868	1968	16	,	,	,
hvd.rsl868	1968	17	having	have	VBG
hvd.rsl868	1968	18	two	two	CD
hvd.rsl868	1968	19	cupfuls	cupful	NNS
hvd.rsl868	1968	20	;	;	:
hvd.rsl868	1968	21	then	then	RB
hvd.rsl868	1968	22	simmer	simmer	VB
hvd.rsl868	1968	23	in	in	IN
hvd.rsl868	1968	24	two	two	CD
hvd.rsl868	1968	25	cupfuls	cupful	NNS
hvd.rsl868	1968	26	of	of	IN
hvd.rsl868	1968	27	molasses	molasse	NNS
hvd.rsl868	1968	28	until	until	IN
hvd.rsl868	1968	29	apples	apple	NNS
hvd.rsl868	1968	30	are	be	VBP
hvd.rsl868	1968	31	soft	soft	JJ
hvd.rsl868	1968	32	.	.	.
hvd.rsl868	1969	1	Cream	cream	NN
hvd.rsl868	1969	2	two	two	CD
hvd.rsl868	1969	3	cupfuls	cupful	NNS
hvd.rsl868	1969	4	of	of	IN
hvd.rsl868	1969	5	sugar	sugar	NN
hvd.rsl868	1969	6	with	with	IN
hvd.rsl868	1969	7	a	a	DT
hvd.rsl868	1969	8	scant	scant	JJ
hvd.rsl868	1969	9	cupful	cupful	NN
hvd.rsl868	1969	10	of	of	IN
hvd.rsl868	1969	11	butter	butter	NN
hvd.rsl868	1969	12	;	;	:
hvd.rsl868	1969	13	add	add	VB
hvd.rsl868	1969	14	three	three	CD
hvd.rsl868	1969	15	well	well	RB
hvd.rsl868	1969	16	beaten	beat	VBN
hvd.rsl868	1969	17	eggs	egg	NNS
hvd.rsl868	1969	18	;	;	:
hvd.rsl868	1969	19	then	then	RB
hvd.rsl868	1969	20	the	the	DT
hvd.rsl868	1969	21	apples	apple	NNS
hvd.rsl868	1969	22	and	and	CC
hvd.rsl868	1969	23	molasses	molasse	NNS
hvd.rsl868	1969	24	;	;	:
hvd.rsl868	1969	25	half	half	PDT
hvd.rsl868	1969	26	a	a	DT
hvd.rsl868	1969	27	pound	pound	NN
hvd.rsl868	1969	28	of	of	IN
hvd.rsl868	1969	29	raisins	raisin	NNS
hvd.rsl868	1969	30	seeded	seed	VBN
hvd.rsl868	1969	31	,	,	,
hvd.rsl868	1969	32	three	three	CD
hvd.rsl868	1969	33	cupfuls	cupful	NNS
hvd.rsl868	1969	34	of	of	IN
hvd.rsl868	1969	35	flour	flour	NN
hvd.rsl868	1969	36	,	,	,
hvd.rsl868	1969	37	sifted	sift	VBN
hvd.rsl868	1969	38	with	with	IN
hvd.rsl868	1969	39	two	two	CD
hvd.rsl868	1969	40	THE	the	DT
hvd.rsl868	1969	41	RURAL	rural	JJ
hvd.rsl868	1969	42	COOK	COOK	NNP
hvd.rsl868	1969	43	BOOK	book	NN
hvd.rsl868	1969	44	.	.	.
hvd.rsl868	1970	1	97	97	CD
hvd.rsl868	1970	2	teaspoonfuls	teaspoonfuls	NNP
hvd.rsl868	1970	3	baking	baking	NN
hvd.rsl868	1970	4	powder	powder	NN
hvd.rsl868	1970	5	and	and	CC
hvd.rsl868	1970	6	half	half	PDT
hvd.rsl868	1970	7	a	a	DT
hvd.rsl868	1970	8	teaspoonful	teaspoonful	NN
hvd.rsl868	1970	9	each	each	DT
hvd.rsl868	1970	10	of	of	IN
hvd.rsl868	1970	11	cinnamon	cinnamon	NN
hvd.rsl868	1970	12	,	,	,
hvd.rsl868	1970	13	cloves	clove	NNS
hvd.rsl868	1970	14	and	and	CC
hvd.rsl868	1970	15	grated	grated	JJ
hvd.rsl868	1970	16	nutmeg	nutmeg	NN
hvd.rsl868	1970	17	.	.	.
hvd.rsl868	1971	1	Bake	bake	VB
hvd.rsl868	1971	2	in	in	RP
hvd.rsl868	1971	3	very	very	RB
hvd.rsl868	1971	4	moderate	moderate	JJ
hvd.rsl868	1971	5	oven	oven	NN
hvd.rsl868	1971	6	as	as	IN
hvd.rsl868	1971	7	you	-PRON-	PRP
hvd.rsl868	1971	8	would	would	MD
hvd.rsl868	1971	9	fruit	fruit	VB
hvd.rsl868	1971	10	cake	cake	NN
hvd.rsl868	1971	11	.	.	.
hvd.rsl868	1972	1	Dutch	Dutch	NNP
hvd.rsl868	1972	2	Cake.—Take	Cake.—Take	NNP
hvd.rsl868	1972	3	two	two	CD
hvd.rsl868	1972	4	pounds	pound	NNS
hvd.rsl868	1972	5	of	of	IN
hvd.rsl868	1972	6	raised	raise	VBN
hvd.rsl868	1972	7	bread	bread	NN
hvd.rsl868	1972	8	dough	dough	NN
hvd.rsl868	1972	9	,	,	,
hvd.rsl868	1972	10	one	one	CD
hvd.rsl868	1972	11	pint	pint	NN
hvd.rsl868	1972	12	of	of	IN
hvd.rsl868	1972	13	sugar	sugar	NN
hvd.rsl868	1972	14	,	,	,
hvd.rsl868	1972	15	half	half	PDT
hvd.rsl868	1972	16	a	a	DT
hvd.rsl868	1972	17	cupful	cupful	NN
hvd.rsl868	1972	18	of	of	IN
hvd.rsl868	1972	19	butter	butter	NN
hvd.rsl868	1972	20	(	(	-LRB-
hvd.rsl868	1972	21	or	or	CC
hvd.rsl868	1972	22	more	more	JJR
hvd.rsl868	1972	23	if	if	IN
hvd.rsl868	1972	24	it	-PRON-	PRP
hvd.rsl868	1972	25	is	be	VBZ
hvd.rsl868	1972	26	to	to	TO
hvd.rsl868	1972	27	be	be	VB
hvd.rsl868	1972	28	made	make	VBN
hvd.rsl868	1972	29	quite	quite	RB
hvd.rsl868	1972	30	rich	rich	JJ
hvd.rsl868	1972	31	)	)	-RRB-
hvd.rsl868	1972	32	,	,	,
hvd.rsl868	1972	33	half	half	PDT
hvd.rsl868	1972	34	a	a	DT
hvd.rsl868	1972	35	nutmeg	nutmeg	NN
hvd.rsl868	1972	36	grated	grate	VBN
hvd.rsl868	1972	37	,	,	,
hvd.rsl868	1972	38	one	one	CD
hvd.rsl868	1972	39	teaspoonful	teaspoonful	NN
hvd.rsl868	1972	40	of	of	IN
hvd.rsl868	1972	41	cinnamon	cinnamon	NN
hvd.rsl868	1972	42	and	and	CC
hvd.rsl868	1972	43	a	a	DT
hvd.rsl868	1972	44	pound	pound	NN
hvd.rsl868	1972	45	of	of	IN
hvd.rsl868	1972	46	large	large	JJ
hvd.rsl868	1972	47	laisins	laisin	NNS
hvd.rsl868	1972	48	.	.	.
hvd.rsl868	1973	1	Mix	mix	VB
hvd.rsl868	1973	2	well	well	RB
hvd.rsl868	1973	3	and	and	CC
hvd.rsl868	1973	4	put	put	VBN
hvd.rsl868	1973	5	in	in	RP
hvd.rsl868	1973	6	a	a	DT
hvd.rsl868	1973	7	greased	greased	JJ
hvd.rsl868	1973	8	pan	pan	NN
hvd.rsl868	1973	9	.	.	.
hvd.rsl868	1974	1	Let	let	VB
hvd.rsl868	1974	2	it	-PRON-	PRP
hvd.rsl868	1974	3	rise	rise	VB
hvd.rsl868	1974	4	about	about	IN
hvd.rsl868	1974	5	three-	three-	NN
hvd.rsl868	1974	6	quarters	quarter	NNS
hvd.rsl868	1974	7	of	of	IN
hvd.rsl868	1974	8	an	an	DT
hvd.rsl868	1974	9	hour	hour	NN
hvd.rsl868	1974	10	,	,	,
hvd.rsl868	1974	11	or	or	CC
hvd.rsl868	1974	12	until	until	IN
hvd.rsl868	1974	13	the	the	DT
hvd.rsl868	1974	14	loaf	loaf	NN
hvd.rsl868	1974	15	is	be	VBZ
hvd.rsl868	1974	16	nearly	nearly	RB
hvd.rsl868	1974	17	double	double	JJ
hvd.rsl868	1974	18	its	-PRON-	PRP$
hvd.rsl868	1974	19	original	original	JJ
hvd.rsl868	1974	20	size	size	NN
hvd.rsl868	1974	21	,	,	,
hvd.rsl868	1974	22	and	and	CC
hvd.rsl868	1974	23	bake	bake	VB
hvd.rsl868	1974	24	in	in	RP
hvd.rsl868	1974	25	a	a	DT
hvd.rsl868	1974	26	moderate	moderate	JJ
hvd.rsl868	1974	27	oven	oven	NN
hvd.rsl868	1974	28	.	.	.
hvd.rsl868	1975	1	This	this	DT
hvd.rsl868	1975	2	is	be	VBZ
hvd.rsl868	1975	3	very	very	RB
hvd.rsl868	1975	4	good	good	JJ
hvd.rsl868	1975	5	when	when	WRB
hvd.rsl868	1975	6	fresh	fresh	JJ
hvd.rsl868	1975	7	;	;	:
hvd.rsl868	1975	8	if	if	IN
hvd.rsl868	1975	9	we	-PRON-	PRP
hvd.rsl868	1975	10	wish	wish	VBP
hvd.rsl868	1975	11	to	to	TO
hvd.rsl868	1975	12	make	make	VB
hvd.rsl868	1975	13	it	-PRON-	PRP
hvd.rsl868	1975	14	richer	rich	JJR
hvd.rsl868	1975	15	we	-PRON-	PRP
hvd.rsl868	1975	16	use	use	VBP
hvd.rsl868	1975	17	an	an	DT
hvd.rsl868	1975	18	egg	egg	NN
hvd.rsl868	1975	19	,	,	,
hvd.rsl868	1975	20	which	which	WDT
hvd.rsl868	1975	21	is	be	VBZ
hvd.rsl868	1975	22	mixed	mix	VBN
hvd.rsl868	1975	23	in	in	RP
hvd.rsl868	1975	24	with	with	IN
hvd.rsl868	1975	25	the	the	DT
hvd.rsl868	1975	26	butter	butter	NN
hvd.rsl868	1975	27	.	.	.
hvd.rsl868	1976	1	Us-	us-	JJ
hvd.rsl868	1976	2	ing	ing	DT
hvd.rsl868	1976	3	currants	currant	NNS
hvd.rsl868	1976	4	instead	instead	RB
hvd.rsl868	1976	5	of	of	IN
hvd.rsl868	1976	6	raisins	raisin	NNS
hvd.rsl868	1976	7	,	,	,
hvd.rsl868	1976	8	we	-PRON-	PRP
hvd.rsl868	1976	9	have	have	VBP
hvd.rsl868	1976	10	the	the	DT
hvd.rsl868	1976	11	English	english	JJ
hvd.rsl868	1976	12	currant	currant	JJ
hvd.rsl868	1976	13	loaf	loaf	NN
hvd.rsl868	1976	14	.	.	.
hvd.rsl868	1977	1	The	the	DT
hvd.rsl868	1977	2	same	same	JJ
hvd.rsl868	1977	3	recipe	recipe	NN
hvd.rsl868	1977	4	makes	make	VBZ
hvd.rsl868	1977	5	very	very	RB
hvd.rsl868	1977	6	nice	nice	JJ
hvd.rsl868	1977	7	buns	bun	NNS
hvd.rsl868	1977	8	.	.	.
hvd.rsl868	1978	1	Election	election	NN
hvd.rsl868	1978	2	Cake.—Rub	cake.—rub	JJ
hvd.rsl868	1978	3	into	into	IN
hvd.rsl868	1978	4	half	half	PDT
hvd.rsl868	1978	5	a	a	DT
hvd.rsl868	1978	6	pound	pound	NN
hvd.rsl868	1978	7	of	of	IN
hvd.rsl868	1978	8	sifted	sift	VBN
hvd.rsl868	1978	9	flour	flour	NN
hvd.rsl868	1978	10	five	five	CD
hvd.rsl868	1978	11	ounces	ounce	NNS
hvd.rsl868	1978	12	of	of	IN
hvd.rsl868	1978	13	butter	butter	NN
hvd.rsl868	1978	14	,	,	,
hvd.rsl868	1978	15	add	add	VB
hvd.rsl868	1978	16	a	a	DT
hvd.rsl868	1978	17	saltspoonful	saltspoonful	NN
hvd.rsl868	1978	18	of	of	IN
hvd.rsl868	1978	19	salt	salt	NN
hvd.rsl868	1978	20	,	,	,
hvd.rsl868	1978	21	one	one	CD
hvd.rsl868	1978	22	cupful	cupful	NN
hvd.rsl868	1978	23	of	of	IN
hvd.rsl868	1978	24	sugar	sugar	NN
hvd.rsl868	1978	25	;	;	:
hvd.rsl868	1978	26	mix	mix	VB
hvd.rsl868	1978	27	.	.	.
hvd.rsl868	1979	1	Scald	scald	VB
hvd.rsl868	1979	2	two	two	CD
hvd.rsl868	1979	3	cupfuls	cupful	NNS
hvd.rsl868	1979	4	of	of	IN
hvd.rsl868	1979	5	milk	milk	NN
hvd.rsl868	1979	6	,	,	,
hvd.rsl868	1979	7	and	and	CC
hvd.rsl868	1979	8	when	when	WRB
hvd.rsl868	1979	9	lukewarm	lukewarm	JJ
hvd.rsl868	1979	10	add	add	VB
hvd.rsl868	1979	11	one	one	CD
hvd.rsl868	1979	12	yeast	yeast	NN
hvd.rsl868	1979	13	cake	cake	NN
hvd.rsl868	1979	14	dissolved	dissolve	VBD
hvd.rsl868	1979	15	,	,	,
hvd.rsl868	1979	16	and	and	CC
hvd.rsl868	1979	17	two	two	CD
hvd.rsl868	1979	18	eggs	egg	NNS
hvd.rsl868	1979	19	well	well	RB
hvd.rsl868	1979	20	beaten	beat	VBN
hvd.rsl868	1979	21	.	.	.
hvd.rsl868	1980	1	Make	make	VB
hvd.rsl868	1980	2	a	a	DT
hvd.rsl868	1980	3	hole	hole	NN
hvd.rsl868	1980	4	in	in	IN
hvd.rsl868	1980	5	the	the	DT
hvd.rsl868	1980	6	center	center	NN
hvd.rsl868	1980	7	of	of	IN
hvd.rsl868	1980	8	the	the	DT
hvd.rsl868	1980	9	flour	flour	NN
hvd.rsl868	1980	10	,	,	,
hvd.rsl868	1980	11	pour	pour	VB
hvd.rsl868	1980	12	in	in	IN
hvd.rsl868	1980	13	the	the	DT
hvd.rsl868	1980	14	milk	milk	NN
hvd.rsl868	1980	15	mixture	mixture	NN
hvd.rsl868	1980	16	,	,	,
hvd.rsl868	1980	17	stir	stir	VB
hvd.rsl868	1980	18	in	in	IN
hvd.rsl868	1980	19	a	a	DT
hvd.rsl868	1980	20	little	little	JJ
hvd.rsl868	1980	21	of	of	IN
hvd.rsl868	1980	22	the	the	DT
hvd.rsl868	1980	23	flour	flour	NN
hvd.rsl868	1980	24	;	;	:
hvd.rsl868	1980	25	cover	cover	VB
hvd.rsl868	1980	26	and	and	CC
hvd.rsl868	1980	27	stand	stand	VB
hvd.rsl868	1980	28	aside	aside	RB
hvd.rsl868	1980	29	for	for	IN
hvd.rsl868	1980	30	three	three	CD
hvd.rsl868	1980	31	hours	hour	NNS
hvd.rsl868	1980	32	.	.	.
hvd.rsl868	1981	1	Then	then	RB
hvd.rsl868	1981	2	beat	beat	VB
hvd.rsl868	1981	3	in	in	RP
hvd.rsl868	1981	4	all	all	PDT
hvd.rsl868	1981	5	the	the	DT
hvd.rsl868	1981	6	flour	flour	NN
hvd.rsl868	1981	7	,	,	,
hvd.rsl868	1981	8	add	add	VB
hvd.rsl868	1981	9	the	the	DT
hvd.rsl868	1981	10	juice	juice	NN
hvd.rsl868	1981	11	of	of	IN
hvd.rsl868	1981	12	three	three	CD
hvd.rsl868	1981	13	oranges	orange	NNS
hvd.rsl868	1981	14	,	,	,
hvd.rsl868	1981	15	a	a	DT
hvd.rsl868	1981	16	tablespoonful	tablespoonful	NN
hvd.rsl868	1981	17	of	of	IN
hvd.rsl868	1981	18	cinnamon	cinnamon	NN
hvd.rsl868	1981	19	and	and	CC
hvd.rsl868	1981	20	half	half	PDT
hvd.rsl868	1981	21	a	a	DT
hvd.rsl868	1981	22	nutmeg	nutmeg	NN
hvd.rsl868	1981	23	grated	grate	VBN
hvd.rsl868	1981	24	;	;	:
hvd.rsl868	1981	25	turn	turn	VB
hvd.rsl868	1981	26	into	into	IN
hvd.rsl868	1981	27	a	a	DT
hvd.rsl868	1981	28	greased	greased	JJ
hvd.rsl868	1981	29	round	round	NN
hvd.rsl868	1981	30	pan	pan	NN
hvd.rsl868	1981	31	and	and	CC
hvd.rsl868	1981	32	,	,	,
hvd.rsl868	1981	33	when	when	WRB
hvd.rsl868	1981	34	very	very	RB
hvd.rsl868	1981	35	light	light	NN
hvd.rsl868	1981	36	,	,	,
hvd.rsl868	1981	37	bake	bake	VB
hvd.rsl868	1981	38	in	in	RP
hvd.rsl868	1981	39	a	a	DT
hvd.rsl868	1981	40	moderate	moderate	JJ
hvd.rsl868	1981	41	oven	oven	NN
hvd.rsl868	1981	42	for	for	IN
hvd.rsl868	1981	43	one	one	CD
hvd.rsl868	1981	44	hour	hour	NN
hvd.rsl868	1981	45	.	.	.
hvd.rsl868	1982	1	Eggless	Eggless	NNP
hvd.rsl868	1982	2	Cake.—Beat	Cake.—Beat	NNP
hvd.rsl868	1982	3	one	one	CD
hvd.rsl868	1982	4	cupful	cupful	NN
hvd.rsl868	1982	5	of	of	IN
hvd.rsl868	1982	6	sugar	sugar	NN
hvd.rsl868	1982	7	and	and	CC
hvd.rsl868	1982	8	half	half	PDT
hvd.rsl868	1982	9	a	a	DT
hvd.rsl868	1982	10	cupful	cupful	NN
hvd.rsl868	1982	11	of	of	IN
hvd.rsl868	1982	12	butter	butter	NN
hvd.rsl868	1982	13	to	to	IN
hvd.rsl868	1982	14	a	a	DT
hvd.rsl868	1982	15	cream	cream	NN
hvd.rsl868	1982	16	;	;	:
hvd.rsl868	1982	17	add	add	VB
hvd.rsl868	1982	18	a	a	DT
hvd.rsl868	1982	19	cupful	cupful	NN
hvd.rsl868	1982	20	of	of	IN
hvd.rsl868	1982	21	milk	milk	NN
hvd.rsl868	1982	22	,	,	,
hvd.rsl868	1982	23	measure	measure	VB
hvd.rsl868	1982	24	two	two	CD
hvd.rsl868	1982	25	cupfuls	cupful	NNS
hvd.rsl868	1982	26	of	of	IN
hvd.rsl868	1982	27	sifted	sift	VBN
hvd.rsl868	1982	28	flour	flour	NN
hvd.rsl868	1982	29	,	,	,
hvd.rsl868	1982	30	add	add	VB
hvd.rsl868	1982	31	three	three	CD
hvd.rsl868	1982	32	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	1982	33	of	of	IN
hvd.rsl868	1982	34	baking	baking	NN
hvd.rsl868	1982	35	powder	powder	NN
hvd.rsl868	1982	36	,	,	,
hvd.rsl868	1982	37	a	a	DT
hvd.rsl868	1982	38	level	level	NN
hvd.rsl868	1982	39	teaspoonful	teaspoonful	NN
hvd.rsl868	1982	40	of	of	IN
hvd.rsl868	1982	41	cinna-	cinna-	NNP
hvd.rsl868	1982	42	mon	mon	NNP
hvd.rsl868	1982	43	,	,	,
hvd.rsl868	1982	44	half	half	PDT
hvd.rsl868	1982	45	a	a	DT
hvd.rsl868	1982	46	teaspoonful	teaspoonful	NN
hvd.rsl868	1982	47	of	of	IN
hvd.rsl868	1982	48	grated	grate	VBN
hvd.rsl868	1982	49	nutmeg	nutmeg	NN
hvd.rsl868	1982	50	and	and	CC
hvd.rsl868	1982	51	a	a	DT
hvd.rsl868	1982	52	pinch	pinch	NN
hvd.rsl868	1982	53	of	of	IN
hvd.rsl868	1982	54	cloves	clove	NNS
hvd.rsl868	1982	55	.	.	.
hvd.rsl868	1983	1	Sift	sift	VB
hvd.rsl868	1983	2	several	several	JJ
hvd.rsl868	1983	3	times	time	NNS
hvd.rsl868	1983	4	until	until	IN
hvd.rsl868	1983	5	the	the	DT
hvd.rsl868	1983	6	flour	flour	NN
hvd.rsl868	1983	7	is	be	VBZ
hvd.rsl868	1983	8	light	light	JJ
hvd.rsl868	1983	9	and	and	CC
hvd.rsl868	1983	10	fluffy	fluffy	JJ
hvd.rsl868	1983	11	,	,	,
hvd.rsl868	1983	12	then	then	RB
hvd.rsl868	1983	13	stir	stir	VB
hvd.rsl868	1983	14	into	into	IN
hvd.rsl868	1983	15	the	the	DT
hvd.rsl868	1983	16	other	other	JJ
hvd.rsl868	1983	17	materials	material	NNS
hvd.rsl868	1983	18	,	,	,
hvd.rsl868	1983	19	add	add	VB
hvd.rsl868	1983	20	cupful	cupful	NN
hvd.rsl868	1983	21	seeded	seed	VBN
hvd.rsl868	1983	22	floured	floured	JJ
hvd.rsl868	1983	23	raisins	raisin	NNS
hvd.rsl868	1983	24	.	.	.
hvd.rsl868	1984	1	Bake	bake	VB
hvd.rsl868	1984	2	in	in	IN
hvd.rsl868	1984	3	moderate	moderate	JJ
hvd.rsl868	1984	4	oven	oven	NN
hvd.rsl868	1984	5	.	.	.
hvd.rsl868	1985	1	Eggless	Eggless	NNP
hvd.rsl868	1985	2	Cake	Cake	NNP
hvd.rsl868	1985	3	with	with	IN
hvd.rsl868	1985	4	Oil.—Cream	Oil.—Cream	NNP
hvd.rsl868	1985	5	one	one	CD
hvd.rsl868	1985	6	-	-	HYPH
hvd.rsl868	1985	7	half	half	NN
hvd.rsl868	1985	8	cup	cup	NN
hvd.rsl868	1985	9	oil	oil	NN
hvd.rsl868	1985	10	and	and	CC
hvd.rsl868	1985	11	one	one	CD
hvd.rsl868	1985	12	cupful	cupful	NN
hvd.rsl868	1985	13	sugar	sugar	NN
hvd.rsl868	1985	14	,	,	,
hvd.rsl868	1985	15	one	one	CD
hvd.rsl868	1985	16	cupful	cupful	JJ
hvd.rsl868	1985	17	sour	sour	JJ
hvd.rsl868	1985	18	milk	milk	NN
hvd.rsl868	1985	19	,	,	,
hvd.rsl868	1985	20	one	one	CD
hvd.rsl868	1985	21	teaspoonful	teaspoonful	NN
hvd.rsl868	1985	22	soda	soda	NN
hvd.rsl868	1985	23	,	,	,
hvd.rsl868	1985	24	one	one	CD
hvd.rsl868	1985	25	teaspoonful	teaspoonful	NN
hvd.rsl868	1985	26	each	each	DT
hvd.rsl868	1985	27	of	of	IN
hvd.rsl868	1985	28	cas-	cas-	NNP
hvd.rsl868	1985	29	sia	sia	NNP
hvd.rsl868	1985	30	and	and	CC
hvd.rsl868	1985	31	cloves	clove	NNS
hvd.rsl868	1985	32	,	,	,
hvd.rsl868	1985	33	one	one	CD
hvd.rsl868	1985	34	-	-	HYPH
hvd.rsl868	1985	35	half	half	NN
hvd.rsl868	1985	36	cupful	cupful	NN
hvd.rsl868	1985	37	chopped	chop	VBN
hvd.rsl868	1985	38	raisins	raisin	NNS
hvd.rsl868	1985	39	(	(	-LRB-
hvd.rsl868	1985	40	if	if	IN
hvd.rsl868	1985	41	desired	desire	VBN
hvd.rsl868	1985	42	)	)	-RRB-
hvd.rsl868	1985	43	one	one	CD
hvd.rsl868	1985	44	-	-	HYPH
hvd.rsl868	1985	45	half	half	NN
hvd.rsl868	1985	46	teaspoonful	teaspoonful	NN
hvd.rsl868	1985	47	salt	salt	NN
hvd.rsl868	1985	48	,	,	,
hvd.rsl868	1985	49	two	two	CD
hvd.rsl868	1985	50	cupfuls	cupful	NNS
hvd.rsl868	1985	51	warmed	warm	VBD
hvd.rsl868	1985	52	flour	flour	NN
hvd.rsl868	1985	53	.	.	.
hvd.rsl868	1986	1	Be	be	VB
hvd.rsl868	1986	2	sure	sure	JJ
hvd.rsl868	1986	3	not	not	RB
hvd.rsl868	1986	4	to	to	TO
hvd.rsl868	1986	5	forget	forget	VB
hvd.rsl868	1986	6	the	the	DT
hvd.rsl868	1986	7	salt	salt	NN
hvd.rsl868	1986	8	,	,	,
hvd.rsl868	1986	9	as	as	IN
hvd.rsl868	1986	10	the	the	DT
hvd.rsl868	1986	11	oil	oil	NN
hvd.rsl868	1986	12	contains	contain	VBZ
hvd.rsl868	1986	13	none	none	NN
hvd.rsl868	1986	14	.	.	.
hvd.rsl868	1987	1	This	this	DT
hvd.rsl868	1987	2	must	must	MD
hvd.rsl868	1987	3	always	always	RB
hvd.rsl868	1987	4	be	be	VB
hvd.rsl868	1987	5	remembered	remember	VBN
hvd.rsl868	1987	6	;	;	:
hvd.rsl868	1987	7	in	in	IN
hvd.rsl868	1987	8	using	use	VBG
hvd.rsl868	1987	9	the	the	DT
hvd.rsl868	1987	10	oil	oil	NN
hvd.rsl868	1987	11	add	add	NN
hvd.rsl868	1987	12	twice	twice	RB
hvd.rsl868	1987	13	as	as	RB
hvd.rsl868	1987	14	much	much	JJ
hvd.rsl868	1987	15	salt	salt	NN
hvd.rsl868	1987	16	as	as	IN
hvd.rsl868	1987	17	common	common	JJ
hvd.rsl868	1987	18	.	.	.
hvd.rsl868	1988	1	Eggless	Eggless	NNP
hvd.rsl868	1988	2	Fruit	Fruit	NNP
hvd.rsl868	1988	3	Cake.—One	Cake.—One	NNP
hvd.rsl868	1988	4	cup	cup	NN
hvd.rsl868	1988	5	of	of	IN
hvd.rsl868	1988	6	sugar	sugar	NN
hvd.rsl868	1988	7	,	,	,
hvd.rsl868	1988	8	one	one	CD
hvd.rsl868	1988	9	cup	cup	NN
hvd.rsl868	1988	10	of	of	IN
hvd.rsl868	1988	11	butter	butter	NN
hvd.rsl868	1988	12	,	,	,
hvd.rsl868	1988	13	one	one	CD
hvd.rsl868	1988	14	cup	cup	NN
hvd.rsl868	1988	15	of	of	IN
hvd.rsl868	1988	16	buttermilk	buttermilk	NN
hvd.rsl868	1988	17	,	,	,
hvd.rsl868	1988	18	two	two	CD
hvd.rsl868	1988	19	cups	cup	NNS
hvd.rsl868	1988	20	of	of	IN
hvd.rsl868	1988	21	sifted	sift	VBN
hvd.rsl868	1988	22	flour	flour	NN
hvd.rsl868	1988	23	,	,	,
hvd.rsl868	1988	24	one	one	CD
hvd.rsl868	1988	25	cup	cup	NN
hvd.rsl868	1988	26	of	of	IN
hvd.rsl868	1988	27	raisins	raisin	NNS
hvd.rsl868	1988	28	(	(	-LRB-
hvd.rsl868	1988	29	seeded	seed	VBN
hvd.rsl868	1988	30	and	and	CC
hvd.rsl868	1988	31	chopped	chop	VBN
hvd.rsl868	1988	32	)	)	-RRB-
hvd.rsl868	1988	33	,	,	,
hvd.rsl868	1988	34	one	one	CD
hvd.rsl868	1988	35	teaspoonful	teaspoonful	NN
hvd.rsl868	1988	36	of	of	IN
hvd.rsl868	1988	37	cinnamon	cinnamon	NN
hvd.rsl868	1988	38	,	,	,
hvd.rsl868	1988	39	one	one	CD
hvd.rsl868	1988	40	-	-	HYPH
hvd.rsl868	1988	41	half	half	NN
hvd.rsl868	1988	42	teaspoonful	teaspoonful	NN
hvd.rsl868	1988	43	of	of	IN
hvd.rsl868	1988	44	cloves	clove	NNS
hvd.rsl868	1988	45	,	,	,
hvd.rsl868	1988	46	cne	cne	NN
hvd.rsl868	1988	47	-	-	HYPH
hvd.rsl868	1988	48	half	half	JJ
hvd.rsl868	1988	49	teaspoonful	teaspoonful	NN
hvd.rsl868	1988	50	of	of	IN
hvd.rsl868	1988	51	nutmeg	nutmeg	NN
hvd.rsl868	1988	52	.	.	.
hvd.rsl868	1989	1	Beat	beat	VB
hvd.rsl868	1989	2	the	the	DT
hvd.rsl868	1989	3	sugar	sugar	NN
hvd.rsl868	1989	4	and	and	CC
hvd.rsl868	1989	5	butter	butter	NN
hvd.rsl868	1989	6	to	to	IN
hvd.rsl868	1989	7	a	a	DT
hvd.rsl868	1989	8	cream	cream	NN
hvd.rsl868	1989	9	;	;	:
hvd.rsl868	1989	10	dissolve	dissolve	VB
hvd.rsl868	1989	11	the	the	DT
hvd.rsl868	1989	12	soda	soda	NN
hvd.rsl868	1989	13	in	in	IN
hvd.rsl868	1989	14	a	a	DT
hvd.rsl868	1989	15	little	little	JJ
hvd.rsl868	1989	16	hot	hot	JJ
hvd.rsl868	1989	17	water	water	NN
hvd.rsl868	1989	18	and	and	CC
hvd.rsl868	1989	19	stir	stir	VB
hvd.rsl868	1989	20	it	-PRON-	PRP
hvd.rsl868	1989	21	into	into	IN
hvd.rsl868	1989	22	the	the	DT
hvd.rsl868	1989	23	milk	milk	NN
hvd.rsl868	1989	24	,	,	,
hvd.rsl868	1989	25	and	and	CC
hvd.rsl868	1989	26	add	add	VB
hvd.rsl868	1989	27	next	next	IN
hvd.rsl868	1989	28	the	the	DT
hvd.rsl868	1989	29	spices	spice	NNS
hvd.rsl868	1989	30	.	.	.
hvd.rsl868	1990	1	Flour	flour	VB
hvd.rsl868	1990	2	the	the	DT
hvd.rsl868	1990	3	raisins	raisin	NNS
hvd.rsl868	1990	4	and	and	CC
hvd.rsl868	1990	5	add	add	VB
hvd.rsl868	1990	6	them	-PRON-	PRP
hvd.rsl868	1990	7	last	last	RB
hvd.rsl868	1990	8	.	.	.
hvd.rsl868	1991	1	Bake	bake	VB
hvd.rsl868	1991	2	in	in	IN
hvd.rsl868	1991	3	a	a	DT
hvd.rsl868	1991	4	well	well	NN
hvd.rsl868	1991	5	-	-	HYPH
hvd.rsl868	1991	6	but-	but-	NN
hvd.rsl868	1991	7	tered	tere	VBN
hvd.rsl868	1991	8	tin	tin	NN
hvd.rsl868	1991	9	,	,	,
hvd.rsl868	1991	10	on	on	IN
hvd.rsl868	1991	11	the	the	DT
hvd.rsl868	1991	12	bottom	bottom	NN
hvd.rsl868	1991	13	of	of	IN
hvd.rsl868	1991	14	which	which	WDT
hvd.rsl868	1991	15	place	place	VBP
hvd.rsl868	1991	16	a	a	DT
hvd.rsl868	1991	17	clean	clean	JJ
hvd.rsl868	1991	18	white	white	JJ
hvd.rsl868	1991	19	paper	paper	NN
hvd.rsl868	1991	20	,	,	,
hvd.rsl868	1991	21	also	also	RB
hvd.rsl868	1991	22	well	well	RB
hvd.rsl868	1991	23	buttered	buttered	JJ
hvd.rsl868	1991	24	.	.	.
hvd.rsl868	1992	1	Layer	layer	NN
hvd.rsl868	1992	2	Cake	cake	NN
hvd.rsl868	1992	3	Without	without	IN
hvd.rsl868	1992	4	Eggs.—One	eggs.—one	NN
hvd.rsl868	1992	5	cupful	cupful	NN
hvd.rsl868	1992	6	of	of	IN
hvd.rsl868	1992	7	sugar	sugar	NN
hvd.rsl868	1992	8	,	,	,
hvd.rsl868	1992	9	quarter-	quarter-	NN
hvd.rsl868	1992	10	of	of	IN
hvd.rsl868	1992	11	a	a	DT
hvd.rsl868	1992	12	cupful	cupful	NN
hvd.rsl868	1992	13	of	of	IN
hvd.rsl868	1992	14	butter	butter	NN
hvd.rsl868	1992	15	,	,	,
hvd.rsl868	1992	16	one	one	CD
hvd.rsl868	1992	17	cupful	cupful	NN
hvd.rsl868	1992	18	of	of	IN
hvd.rsl868	1992	19	sweet	sweet	JJ
hvd.rsl868	1992	20	milk	milk	NN
hvd.rsl868	1992	21	,	,	,
hvd.rsl868	1992	22	one	one	CD
hvd.rsl868	1992	23	teaspoonful	teaspoonful	NN
hvd.rsl868	1992	24	of	of	IN
hvd.rsl868	1992	25	soda	soda	NN
hvd.rsl868	1992	26	,	,	,
hvd.rsl868	1992	27	two	two	CD
hvd.rsl868	1992	28	of	of	IN
hvd.rsl868	1992	29	98	98	CD
hvd.rsl868	1992	30	THE	the	DT
hvd.rsl868	1992	31	RURAL	rural	JJ
hvd.rsl868	1992	32	COOK	COOK	NNP
hvd.rsl868	1992	33	BOOK	book	NN
hvd.rsl868	1992	34	.	.	.
hvd.rsl868	1993	1	cream	cream	NN
hvd.rsl868	1993	2	of	of	IN
hvd.rsl868	1993	3	tartar	tartar	NN
hvd.rsl868	1993	4	,	,	,
hvd.rsl868	1993	5	one	one	CD
hvd.rsl868	1993	6	tablespoonful	tablespoonful	NN
hvd.rsl868	1993	7	of	of	IN
hvd.rsl868	1993	8	cornstarch	cornstarch	NN
hvd.rsl868	1993	9	made	make	VBN
hvd.rsl868	1993	10	smooth	smooth	JJ
hvd.rsl868	1993	11	in	in	IN
hvd.rsl868	1993	12	a	a	DT
hvd.rsl868	1993	13	little	little	JJ
hvd.rsl868	1993	14	milk	milk	NN
hvd.rsl868	1993	15	,	,	,
hvd.rsl868	1993	16	two	two	CD
hvd.rsl868	1993	17	cupfuls	cupful	NNS
hvd.rsl868	1993	18	of	of	IN
hvd.rsl868	1993	19	flour	flour	NN
hvd.rsl868	1993	20	.	.	.
hvd.rsl868	1994	1	Bake	bake	VB
hvd.rsl868	1994	2	in	in	IN
hvd.rsl868	1994	3	thin	thin	JJ
hvd.rsl868	1994	4	sheets	sheet	NNS
hvd.rsl868	1994	5	and	and	CC
hvd.rsl868	1994	6	put	put	VBN
hvd.rsl868	1994	7	together	together	RB
hvd.rsl868	1994	8	with	with	IN
hvd.rsl868	1994	9	boiled	boil	VBN
hvd.rsl868	1994	10	sugar	sugar	NN
hvd.rsl868	1994	11	frosting	frosting	NN
hvd.rsl868	1994	12	,	,	,
hvd.rsl868	1994	13	jelly	jelly	NN
hvd.rsl868	1994	14	,	,	,
hvd.rsl868	1994	15	cocoanut	cocoanut	NN
hvd.rsl868	1994	16	or	or	CC
hvd.rsl868	1994	17	any	any	DT
hvd.rsl868	1994	18	other	other	JJ
hvd.rsl868	1994	19	rich	rich	JJ
hvd.rsl868	1994	20	filling	filling	NN
hvd.rsl868	1994	21	desired	desire	VBN
hvd.rsl868	1994	22	,	,	,
hvd.rsl868	1994	23	finish	finish	VB
hvd.rsl868	1994	24	the	the	DT
hvd.rsl868	1994	25	top	top	NN
hvd.rsl868	1994	26	with	with	IN
hvd.rsl868	1994	27	the	the	DT
hvd.rsl868	1994	28	boiled	boil	VBN
hvd.rsl868	1994	29	sugar	sugar	NN
hvd.rsl868	1994	30	frosting	frosting	NN
hvd.rsl868	1994	31	made	make	VBN
hvd.rsl868	1994	32	by	by	IN
hvd.rsl868	1994	33	boiling	boil	VBG
hvd.rsl868	1994	34	together	together	RB
hvd.rsl868	1994	35	a	a	DT
hvd.rsl868	1994	36	cupful	cupful	NN
hvd.rsl868	1994	37	of	of	IN
hvd.rsl868	1994	38	sugar	sugar	NN
hvd.rsl868	1994	39	and	and	CC
hvd.rsl868	1994	40	one	one	CD
hvd.rsl868	1994	41	of	of	IN
hvd.rsl868	1994	42	water	water	NN
hvd.rsl868	1994	43	until	until	IN
hvd.rsl868	1994	44	it	-PRON-	PRP
hvd.rsl868	1994	45	will	will	MD
hvd.rsl868	1994	46	turn	turn	VB
hvd.rsl868	1994	47	creamy	creamy	JJ
hvd.rsl868	1994	48	white	white	JJ
hvd.rsl868	1994	49	and	and	CC
hvd.rsl868	1994	50	thick	thick	JJ
hvd.rsl868	1994	51	on	on	IN
hvd.rsl868	1994	52	being	be	VBG
hvd.rsl868	1994	53	stirred	stir	VBN
hvd.rsl868	1994	54	.	.	.
hvd.rsl868	1995	1	This	this	DT
hvd.rsl868	1995	2	is	be	VBZ
hvd.rsl868	1995	3	quite	quite	RB
hvd.rsl868	1995	4	as	as	RB
hvd.rsl868	1995	5	delicious	delicious	JJ
hvd.rsl868	1995	6	as	as	IN
hvd.rsl868	1995	7	the	the	DT
hvd.rsl868	1995	8	frosting	frosting	NN
hvd.rsl868	1995	9	made	make	VBN
hvd.rsl868	1995	10	from	from	IN
hvd.rsl868	1995	11	the	the	DT
hvd.rsl868	1995	12	whites	white	NNS
hvd.rsl868	1995	13	of	of	IN
hvd.rsl868	1995	14	eggs	egg	NNS
hvd.rsl868	1995	15	.	.	.
hvd.rsl868	1996	1	Noel	Noel	NNP
hvd.rsl868	1996	2	Fruit	Fruit	NNP
hvd.rsl868	1996	3	Cake.—This	Cake.—This	NNP
hvd.rsl868	1996	4	contains	contain	VBZ
hvd.rsl868	1996	5	neither	neither	CC
hvd.rsl868	1996	6	butter	butter	NN
hvd.rsl868	1996	7	nor	nor	CC
hvd.rsl868	1996	8	eggs	egg	NNS
hvd.rsl868	1996	9	.	.	.
hvd.rsl868	1997	1	One	one	CD
hvd.rsl868	1997	2	pound	pound	NN
hvd.rsl868	1997	3	fat	fat	NN
hvd.rsl868	1997	4	salt	salt	NN
hvd.rsl868	1997	5	pork	pork	NN
hvd.rsl868	1997	6	chopped	chop	VBN
hvd.rsl868	1997	7	fine	fine	RB
hvd.rsl868	1997	8	,	,	,
hvd.rsl868	1997	9	one	one	CD
hvd.rsl868	1997	10	cupful	cupful	JJ
hvd.rsl868	1997	11	brown	brown	JJ
hvd.rsl868	1997	12	sugar	sugar	NN
hvd.rsl868	1997	13	,	,	,
hvd.rsl868	1997	14	one	one	CD
hvd.rsl868	1997	15	cupful	cupful	NN
hvd.rsl868	1997	16	New	New	NNP
hvd.rsl868	1997	17	Or-	Or-	NNP
hvd.rsl868	1997	18	leans	lean	VBZ
hvd.rsl868	1997	19	molasses	molasse	NNS
hvd.rsl868	1997	20	in	in	IN
hvd.rsl868	1997	21	which	which	WDT
hvd.rsl868	1997	22	is	be	VBZ
hvd.rsl868	1997	23	dissolved	dissolve	VBN
hvd.rsl868	1997	24	one	one	CD
hvd.rsl868	1997	25	teaspoonful	teaspoonful	NN
hvd.rsl868	1997	26	of	of	IN
hvd.rsl868	1997	27	soda	soda	NN
hvd.rsl868	1997	28	,	,	,
hvd.rsl868	1997	29	one	one	CD
hvd.rsl868	1997	30	pound	pound	NN
hvd.rsl868	1997	31	each	each	DT
hvd.rsl868	1997	32	of	of	IN
hvd.rsl868	1997	33	raisins	raisin	NNS
hvd.rsl868	1997	34	,	,	,
hvd.rsl868	1997	35	currants	currant	NNS
hvd.rsl868	1997	36	and	and	CC
hvd.rsl868	1997	37	figs	fig	NNS
hvd.rsl868	1997	38	chopped	chop	VBN
hvd.rsl868	1997	39	fine	fine	RB
hvd.rsl868	1997	40	,	,	,
hvd.rsl868	1997	41	one	one	CD
hvd.rsl868	1997	42	-	-	HYPH
hvd.rsl868	1997	43	fourth	fourth	JJ
hvd.rsl868	1997	44	pound	pound	NN
hvd.rsl868	1997	45	of	of	IN
hvd.rsl868	1997	46	citron	citron	NN
hvd.rsl868	1997	47	chopped	chop	VBN
hvd.rsl868	1997	48	fine	fine	RB
hvd.rsl868	1997	49	,	,	,
hvd.rsl868	1997	50	one	one	CD
hvd.rsl868	1997	51	wineglass	wineglass	NN
hvd.rsl868	1997	52	of	of	IN
hvd.rsl868	1997	53	coffee	coffee	NN
hvd.rsl868	1997	54	(	(	-LRB-
hvd.rsl868	1997	55	substituted	substitute	VBN
hvd.rsl868	1997	56	for	for	IN
hvd.rsl868	1997	57	brandy	brandy	NN
hvd.rsl868	1997	58	)	)	-RRB-
hvd.rsl868	1997	59	,	,	,
hvd.rsl868	1997	60	V/2	V/2	NNP
hvd.rsl868	1997	61	cupfuls	cupfuls	NN
hvd.rsl868	1997	62	of	of	IN
hvd.rsl868	1997	63	flour	flour	NN
hvd.rsl868	1997	64	well	well	RB
hvd.rsl868	1997	65	browned	brown	VBN
hvd.rsl868	1997	66	.	.	.
hvd.rsl868	1998	1	This	this	DT
hvd.rsl868	1998	2	will	will	MD
hvd.rsl868	1998	3	make	make	VB
hvd.rsl868	1998	4	one	one	CD
hvd.rsl868	1998	5	large	large	JJ
hvd.rsl868	1998	6	loaf	loaf	NN
hvd.rsl868	1998	7	or	or	CC
hvd.rsl868	1998	8	two	two	CD
hvd.rsl868	1998	9	small	small	JJ
hvd.rsl868	1998	10	ones	one	NNS
hvd.rsl868	1998	11	.	.	.
hvd.rsl868	1999	1	The	the	DT
hvd.rsl868	1999	2	longer	long	RBR
hvd.rsl868	1999	3	kept	keep	VBD
hvd.rsl868	1999	4	the	the	DT
hvd.rsl868	1999	5	better	well	JJR
hvd.rsl868	1999	6	it	-PRON-	PRP
hvd.rsl868	1999	7	is	be	VBZ
hvd.rsl868	1999	8	.	.	.
hvd.rsl868	2000	1	This	this	DT
hvd.rsl868	2000	2	may	may	MD
hvd.rsl868	2000	3	be	be	VB
hvd.rsl868	2000	4	iced	ice	VBN
hvd.rsl868	2000	5	or	or	CC
hvd.rsl868	2000	6	not	not	RB
hvd.rsl868	2000	7	.	.	.
hvd.rsl868	2001	1	A	a	DT
hvd.rsl868	2001	2	boiled	boil	VBN
hvd.rsl868	2001	3	milk	milk	NN
hvd.rsl868	2001	4	frosting	frosting	NN
hvd.rsl868	2001	5	is	be	VBZ
hvd.rsl868	2001	6	good	good	JJ
hvd.rsl868	2001	7	while	while	IN
hvd.rsl868	2001	8	eggs	egg	NNS
hvd.rsl868	2001	9	are	be	VBP
hvd.rsl868	2001	10	high	high	JJ
hvd.rsl868	2001	11	.	.	.
hvd.rsl868	2001	12	'	'	''
hvd.rsl868	2002	1	Eggless	Eggless	NNP
hvd.rsl868	2002	2	Waffles.—Mix	Waffles.—Mix	NNP
hvd.rsl868	2002	3	at	at	IN
hvd.rsl868	2002	4	night	night	NN
hvd.rsl868	2002	5	a	a	DT
hvd.rsl868	2002	6	batter	batter	NN
hvd.rsl868	2002	7	with	with	IN
hvd.rsl868	2002	8	sour	sour	JJ
hvd.rsl868	2002	9	milk	milk	NN
hvd.rsl868	2002	10	if	if	IN
hvd.rsl868	2002	11	you	-PRON-	PRP
hvd.rsl868	2002	12	have	have	VBP
hvd.rsl868	2002	13	it	-PRON-	PRP
hvd.rsl868	2002	14	;	;	:
hvd.rsl868	2002	15	if	if	IN
hvd.rsl868	2002	16	not	not	RB
hvd.rsl868	2002	17	,	,	,
hvd.rsl868	2002	18	sweet	sweet	JJ
hvd.rsl868	2002	19	will	will	MD
hvd.rsl868	2002	20	answer	answer	VB
hvd.rsl868	2002	21	.	.	.
hvd.rsl868	2003	1	To	to	IN
hvd.rsl868	2003	2	each	each	DT
hvd.rsl868	2003	3	quart	quart	NN
hvd.rsl868	2003	4	of	of	IN
hvd.rsl868	2003	5	milk	milk	NN
hvd.rsl868	2003	6	,	,	,
hvd.rsl868	2003	7	with	with	IN
hvd.rsl868	2003	8	flour	flour	NN
hvd.rsl868	2003	9	for	for	IN
hvd.rsl868	2003	10	bat-	bat-	NN
hvd.rsl868	2003	11	ter	ter	NN
hvd.rsl868	2003	12	,	,	,
hvd.rsl868	2003	13	add	add	VB
hvd.rsl868	2003	14	one	one	CD
hvd.rsl868	2003	15	tablespoonful	tablespoonful	NN
hvd.rsl868	2003	16	each	each	DT
hvd.rsl868	2003	17	of	of	IN
hvd.rsl868	2003	18	butter	butter	NN
hvd.rsl868	2003	19	and	and	CC
hvd.rsl868	2003	20	sugar	sugar	NN
hvd.rsl868	2003	21	,	,	,
hvd.rsl868	2003	22	one	one	CD
hvd.rsl868	2003	23	-	-	HYPH
hvd.rsl868	2003	24	half	half	NN
hvd.rsl868	2003	25	teaspoonful	teaspoonful	NN
hvd.rsl868	2003	26	salt	salt	NN
hvd.rsl868	2003	27	.	.	.
hvd.rsl868	2004	1	If	if	IN
hvd.rsl868	2004	2	sweet	sweet	JJ
hvd.rsl868	2004	3	milk	milk	NN
hvd.rsl868	2004	4	is	be	VBZ
hvd.rsl868	2004	5	used	use	VBN
hvd.rsl868	2004	6	add	add	VB
hvd.rsl868	2004	7	small	small	JJ
hvd.rsl868	2004	8	quantity	quantity	NN
hvd.rsl868	2004	9	yeast	yeast	NN
hvd.rsl868	2004	10	or	or	CC
hvd.rsl868	2004	11	one	one	CD
hvd.rsl868	2004	12	-	-	HYPH
hvd.rsl868	2004	13	quarter	quarter	NN
hvd.rsl868	2004	14	com-	com-	NN
hvd.rsl868	2004	15	pressed	press	VBD
hvd.rsl868	2004	16	yeast	yeast	NN
hvd.rsl868	2004	17	cake	cake	NN
hvd.rsl868	2004	18	.	.	.
hvd.rsl868	2005	1	In	in	IN
hvd.rsl868	2005	2	the	the	DT
hvd.rsl868	2005	3	morning	morning	NN
hvd.rsl868	2005	4	add	add	VB
hvd.rsl868	2005	5	enough	enough	JJ
hvd.rsl868	2005	6	baking	baking	NN
hvd.rsl868	2005	7	soda	soda	NN
hvd.rsl868	2005	8	to	to	TO
hvd.rsl868	2005	9	correct	correct	VB
hvd.rsl868	2005	10	acidity	acidity	NN
hvd.rsl868	2005	11	—	—	:
hvd.rsl868	2005	12	you	-PRON-	PRP
hvd.rsl868	2005	13	will	will	MD
hvd.rsl868	2005	14	have	have	VB
hvd.rsl868	2005	15	to	to	TO
hvd.rsl868	2005	16	try	try	VB
hvd.rsl868	2005	17	baking	bake	VBG
hvd.rsl868	2005	18	a	a	DT
hvd.rsl868	2005	19	little	little	JJ
hvd.rsl868	2005	20	to	to	TO
hvd.rsl868	2005	21	get	get	VB
hvd.rsl868	2005	22	it	-PRON-	PRP
hvd.rsl868	2005	23	right	right	JJ
hvd.rsl868	2005	24	.	.	.
hvd.rsl868	2006	1	Russian	Russian	NNP
hvd.rsl868	2006	2	Fried	Fried	NNP
hvd.rsl868	2006	3	Cakes.—Scald	Cakes.—Scald	NNP
hvd.rsl868	2006	4	one	one	CD
hvd.rsl868	2006	5	pint	pint	NN
hvd.rsl868	2006	6	of	of	IN
hvd.rsl868	2006	7	milk	milk	NN
hvd.rsl868	2006	8	,	,	,
hvd.rsl868	2006	9	add	add	VB
hvd.rsl868	2006	10	one	one	CD
hvd.rsl868	2006	11	scant	scant	JJ
hvd.rsl868	2006	12	tea-	tea-	JJ
hvd.rsl868	2006	13	spoonful	spoonful	NN
hvd.rsl868	2006	14	of	of	IN
hvd.rsl868	2006	15	salt	salt	NN
hvd.rsl868	2006	16	and	and	CC
hvd.rsl868	2006	17	one	one	CD
hvd.rsl868	2006	18	tablespoonful	tablespoonful	NN
hvd.rsl868	2006	19	of	of	IN
hvd.rsl868	2006	20	sugar	sugar	NN
hvd.rsl868	2006	21	;	;	:
hvd.rsl868	2006	22	when	when	WRB
hvd.rsl868	2006	23	lukewarm	lukewarm	JJ
hvd.rsl868	2006	24	add	add	VB
hvd.rsl868	2006	25	one	one	CD
hvd.rsl868	2006	26	yeast	yeast	NN
hvd.rsl868	2006	27	cake	cake	NN
hvd.rsl868	2006	28	dissolved	dissolve	VBN
hvd.rsl868	2006	29	in	in	IN
hvd.rsl868	2006	30	a	a	DT
hvd.rsl868	2006	31	little	little	JJ
hvd.rsl868	2006	32	warm	warm	JJ
hvd.rsl868	2006	33	water	water	NN
hvd.rsl868	2006	34	,	,	,
hvd.rsl868	2006	35	and	and	CC
hvd.rsl868	2006	36	sufficient	sufficient	JJ
hvd.rsl868	2006	37	flour	flour	NN
hvd.rsl868	2006	38	to	to	TO
hvd.rsl868	2006	39	make	make	VB
hvd.rsl868	2006	40	a	a	DT
hvd.rsl868	2006	41	drop	drop	NN
hvd.rsl868	2006	42	batter	batter	NN
hvd.rsl868	2006	43	,	,	,
hvd.rsl868	2006	44	and	and	CC
hvd.rsl868	2006	45	set	set	VBN
hvd.rsl868	2006	46	aside	aside	RB
hvd.rsl868	2006	47	to	to	TO
hvd.rsl868	2006	48	rise	rise	VB
hvd.rsl868	2006	49	.	.	.
hvd.rsl868	2007	1	When	when	WRB
hvd.rsl868	2007	2	light	light	JJ
hvd.rsl868	2007	3	and	and	CC
hvd.rsl868	2007	4	spongy	spongy	JJ
hvd.rsl868	2007	5	add	add	VB
hvd.rsl868	2007	6	one	one	CD
hvd.rsl868	2007	7	-	-	HYPH
hvd.rsl868	2007	8	half	half	NN
hvd.rsl868	2007	9	cupful	cupful	NN
hvd.rsl868	2007	10	of	of	IN
hvd.rsl868	2007	11	butter	butter	NN
hvd.rsl868	2007	12	,	,	,
hvd.rsl868	2007	13	creamed	cream	VBN
hvd.rsl868	2007	14	together	together	RB
hvd.rsl868	2007	15	with	with	IN
hvd.rsl868	2007	16	one	one	CD
hvd.rsl868	2007	17	cupful	cupful	NN
hvd.rsl868	2007	18	of	of	IN
hvd.rsl868	2007	19	sugar	sugar	NN
hvd.rsl868	2007	20	and	and	CC
hvd.rsl868	2007	21	three	three	CD
hvd.rsl868	2007	22	eggs	egg	NNS
hvd.rsl868	2007	23	;	;	,
hvd.rsl868	2007	24	beat	beat	VBD
hvd.rsl868	2007	25	until	until	IN
hvd.rsl868	2007	26	thoroughly	thoroughly	RB
hvd.rsl868	2007	27	mixed	mix	VBN
hvd.rsl868	2007	28	;	;	:
hvd.rsl868	2007	29	add	add	VB
hvd.rsl868	2007	30	sufficient	sufficient	JJ
hvd.rsl868	2007	31	flour	flour	NN
hvd.rsl868	2007	32	to	to	TO
hvd.rsl868	2007	33	make	make	VB
hvd.rsl868	2007	34	a	a	DT
hvd.rsl868	2007	35	soft	soft	JJ
hvd.rsl868	2007	36	dough	dough	NN
hvd.rsl868	2007	37	and	and	CC
hvd.rsl868	2007	38	knead	knead	VB
hvd.rsl868	2007	39	for	for	IN
hvd.rsl868	2007	40	five	five	CD
hvd.rsl868	2007	41	minutes	minute	NNS
hvd.rsl868	2007	42	.	.	.
hvd.rsl868	2008	1	Return	return	VB
hvd.rsl868	2008	2	to	to	IN
hvd.rsl868	2008	3	the	the	DT
hvd.rsl868	2008	4	bowl	bowl	NN
hvd.rsl868	2008	5	;	;	:
hvd.rsl868	2008	6	cover	cover	VB
hvd.rsl868	2008	7	and	and	CC
hvd.rsl868	2008	8	keep	keep	VB
hvd.rsl868	2008	9	in	in	IN
hvd.rsl868	2008	10	a	a	DT
hvd.rsl868	2008	11	warm	warm	JJ
hvd.rsl868	2008	12	place	place	NN
hvd.rsl868	2008	13	until	until	IN
hvd.rsl868	2008	14	light	light	NN
hvd.rsl868	2008	15	.	.	.
hvd.rsl868	2009	1	Turn	turn	VB
hvd.rsl868	2009	2	out	out	RP
hvd.rsl868	2009	3	on	on	IN
hvd.rsl868	2009	4	a	a	DT
hvd.rsl868	2009	5	floured	floured	JJ
hvd.rsl868	2009	6	board	board	NN
hvd.rsl868	2009	7	;	;	:
hvd.rsl868	2009	8	roll	roll	VB
hvd.rsl868	2009	9	out	out	RP
hvd.rsl868	2009	10	quite	quite	RB
hvd.rsl868	2009	11	thin	thin	JJ
hvd.rsl868	2009	12	and	and	CC
hvd.rsl868	2009	13	cut	cut	VBD
hvd.rsl868	2009	14	into	into	IN
hvd.rsl868	2009	15	three	three	CD
hvd.rsl868	2009	16	-	-	HYPH
hvd.rsl868	2009	17	inch	inch	NN
hvd.rsl868	2009	18	circles	circle	NNS
hvd.rsl868	2009	19	.	.	.
hvd.rsl868	2010	1	On	on	IN
hvd.rsl868	2010	2	one	one	CD
hvd.rsl868	2010	3	-	-	HYPH
hvd.rsl868	2010	4	half	half	NN
hvd.rsl868	2010	5	of	of	IN
hvd.rsl868	2010	6	these	these	DT
hvd.rsl868	2010	7	cakes	cake	NNS
hvd.rsl868	2010	8	place	place	VBP
hvd.rsl868	2010	9	a	a	DT
hvd.rsl868	2010	10	small	small	JJ
hvd.rsl868	2010	11	spoonful	spoonful	NN
hvd.rsl868	2010	12	of	of	IN
hvd.rsl868	2010	13	any	any	DT
hvd.rsl868	2010	14	firm	firm	JJ
hvd.rsl868	2010	15	jam	jam	NN
hvd.rsl868	2010	16	or	or	CC
hvd.rsl868	2010	17	marmalade	marmalade	NN
hvd.rsl868	2010	18	.	.	.
hvd.rsl868	2011	1	Cover	cover	VB
hvd.rsl868	2011	2	with	with	IN
hvd.rsl868	2011	3	the	the	DT
hvd.rsl868	2011	4	remaining	remain	VBG
hvd.rsl868	2011	5	cakes	cake	NNS
hvd.rsl868	2011	6	and	and	CC
hvd.rsl868	2011	7	pinch	pinch	VB
hvd.rsl868	2011	8	each	each	DT
hvd.rsl868	2011	9	together	together	RB
hvd.rsl868	2011	10	securely	securely	RB
hvd.rsl868	2011	11	.	.	.
hvd.rsl868	2012	1	Cover	cover	VB
hvd.rsl868	2012	2	with	with	IN
hvd.rsl868	2012	3	a	a	DT
hvd.rsl868	2012	4	floured	floured	JJ
hvd.rsl868	2012	5	cloth	cloth	NN
hvd.rsl868	2012	6	,	,	,
hvd.rsl868	2012	7	and	and	CC
hvd.rsl868	2012	8	let	let	VB
hvd.rsl868	2012	9	stand	stand	VB
hvd.rsl868	2012	10	for	for	IN
hvd.rsl868	2012	11	20	20	CD
hvd.rsl868	2012	12	minutes	minute	NNS
hvd.rsl868	2012	13	;	;	:
hvd.rsl868	2012	14	then	then	RB
hvd.rsl868	2012	15	drop	drop	VB
hvd.rsl868	2012	16	a	a	DT
hvd.rsl868	2012	17	few	few	JJ
hvd.rsl868	2012	18	at	at	IN
hvd.rsl868	2012	19	a	a	DT
hvd.rsl868	2012	20	time	time	NN
hvd.rsl868	2012	21	into	into	IN
hvd.rsl868	2012	22	smoking	smoking	NN
hvd.rsl868	2012	23	hot	hot	JJ
hvd.rsl868	2012	24	fat	fat	NN
hvd.rsl868	2012	25	.	.	.
hvd.rsl868	2013	1	When	when	WRB
hvd.rsl868	2013	2	well	well	RB
hvd.rsl868	2013	3	browned	browned	JJ
hvd.rsl868	2013	4	and	and	CC
hvd.rsl868	2013	5	puffed	puff	VBD
hvd.rsl868	2013	6	up	up	RP
hvd.rsl868	2013	7	draw	draw	NN
hvd.rsl868	2013	8	on	on	IN
hvd.rsl868	2013	9	un-	un-	JJ
hvd.rsl868	2013	10	glazed	glazed	JJ
hvd.rsl868	2013	11	paper	paper	NN
hvd.rsl868	2013	12	and	and	CC
hvd.rsl868	2013	13	roll	roll	NN
hvd.rsl868	2013	14	in	in	IN
hvd.rsl868	2013	15	powdered	powdered	JJ
hvd.rsl868	2013	16	sugar	sugar	NN
hvd.rsl868	2013	17	.	.	.
hvd.rsl868	2014	1	Fruit	Fruit	NNP
hvd.rsl868	2014	2	Cake.—Three	Cake.—Three	NNP
hvd.rsl868	2014	3	pounds	pound	VBZ
hvd.rsl868	2014	4	flour,-	flour,-	NNP
hvd.rsl868	2014	5	one	one	CD
hvd.rsl868	2014	6	pound	pound	NN
hvd.rsl868	2014	7	butter	butter	NN
hvd.rsl868	2014	8	,	,	,
hvd.rsl868	2014	9	y2	y2	NN
hvd.rsl868	2014	10	pound	pound	NN
hvd.rsl868	2014	11	lard	lard	NN
hvd.rsl868	2014	12	,	,	,
hvd.rsl868	2014	13	two	two	CD
hvd.rsl868	2014	14	pounds	pound	NNS
hvd.rsl868	2014	15	stoned	stone	VBN
hvd.rsl868	2014	16	raisins	raisin	NNS
hvd.rsl868	2014	17	,	,	,
hvd.rsl868	2014	18	two	two	CD
hvd.rsl868	2014	19	pounds	pound	NNS
hvd.rsl868	2014	20	currants	currant	NNS
hvd.rsl868	2014	21	,	,	,
hvd.rsl868	2014	22	one	one	CD
hvd.rsl868	2014	23	pound	pound	NN
hvd.rsl868	2014	24	mixed	mixed	JJ
hvd.rsl868	2014	25	can-	can-	NN
hvd.rsl868	2014	26	died	die	VBD
hvd.rsl868	2014	27	peel	peel	NN
hvd.rsl868	2014	28	,	,	,
hvd.rsl868	2014	29	sliced	slice	VBN
hvd.rsl868	2014	30	,	,	,
hvd.rsl868	2014	31	two	two	CD
hvd.rsl868	2014	32	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2014	33	each	each	DT
hvd.rsl868	2014	34	of	of	IN
hvd.rsl868	2014	35	ground	ground	NN
hvd.rsl868	2014	36	allspice	allspice	NN
hvd.rsl868	2014	37	,	,	,
hvd.rsl868	2014	38	cinnamon	cinnamon	NN
hvd.rsl868	2014	39	,	,	,
hvd.rsl868	2014	40	cloves	clove	NNS
hvd.rsl868	2014	41	,	,	,
hvd.rsl868	2014	42	nutmeg	nutmeg	NN
hvd.rsl868	2014	43	and	and	CC
hvd.rsl868	2014	44	ginger	ginger	NN
hvd.rsl868	2014	45	;	;	:
hvd.rsl868	2014	46	two	two	CD
hvd.rsl868	2014	47	pounds	pound	NNS
hvd.rsl868	2014	48	brown	brown	JJ
hvd.rsl868	2014	49	sugar	sugar	NN
hvd.rsl868	2014	50	;	;	:
hvd.rsl868	2014	51	a	a	DT
hvd.rsl868	2014	52	little	little	JJ
hvd.rsl868	2014	53	salt	salt	NN
hvd.rsl868	2014	54	;	;	:
hvd.rsl868	2014	55	one	one	CD
hvd.rsl868	2014	56	cup	cup	NN
hvd.rsl868	2014	57	milk	milk	NN
hvd.rsl868	2014	58	;	;	:
hvd.rsl868	2014	59	eight	eight	CD
hvd.rsl868	2014	60	eggs	egg	NNS
hvd.rsl868	2014	61	;	;	:
hvd.rsl868	2014	62	two	two	CD
hvd.rsl868	2014	63	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2014	64	baking	baking	NN
hvd.rsl868	2014	65	powder	powder	NN
hvd.rsl868	2014	66	.	.	.
hvd.rsl868	2015	1	If	if	IN
hvd.rsl868	2015	2	all	all	DT
hvd.rsl868	2015	3	baked	bake	VBN
hvd.rsl868	2015	4	in	in	IN
hvd.rsl868	2015	5	one	one	CD
hvd.rsl868	2015	6	loaf	loaf	NN
hvd.rsl868	2015	7	bake	bake	VBN
hvd.rsl868	2015	8	for	for	IN
hvd.rsl868	2015	9	four	four	CD
hvd.rsl868	2015	10	hours	hour	NNS
hvd.rsl868	2015	11	.	.	.
hvd.rsl868	2016	1	Graham	Graham	NNP
hvd.rsl868	2016	2	Fruit	Fruit	NNP
hvd.rsl868	2016	3	Cake.—Sift	Cake.—Sift	NNP
hvd.rsl868	2016	4	three	three	CD
hvd.rsl868	2016	5	cups	cup	NNS
hvd.rsl868	2016	6	of	of	IN
hvd.rsl868	2016	7	sifted	sift	VBN
hvd.rsl868	2016	8	graham	graham	NNP
hvd.rsl868	2016	9	flour	flour	NN
hvd.rsl868	2016	10	,	,	,
hvd.rsl868	2016	11	two	two	CD
hvd.rsl868	2016	12	cups	cup	NNS
hvd.rsl868	2016	13	of	of	IN
hvd.rsl868	2016	14	white	white	JJ
hvd.rsl868	2016	15	flour	flour	NN
hvd.rsl868	2016	16	,	,	,
hvd.rsl868	2016	17	one	one	CD
hvd.rsl868	2016	18	teaspoon	teaspoon	NN
hvd.rsl868	2016	19	each	each	DT
hvd.rsl868	2016	20	of	of	IN
hvd.rsl868	2016	21	clove	clove	NN
hvd.rsl868	2016	22	,	,	,
hvd.rsl868	2016	23	allspice	allspice	NN
hvd.rsl868	2016	24	,	,	,
hvd.rsl868	2016	25	soda	soda	NN
hvd.rsl868	2016	26	and	and	CC
hvd.rsl868	2016	27	salt	salt	NN
hvd.rsl868	2016	28	and	and	CC
hvd.rsl868	2016	29	THE	the	DT
hvd.rsl868	2016	30	RURAL	rural	JJ
hvd.rsl868	2016	31	COOK	COOK	NNP
hvd.rsl868	2016	32	BOOK	BOOK	NNP
hvd.rsl868	2016	33	.	.	.
hvd.rsl868	2017	1	99	99	CD
hvd.rsl868	2017	2	two	two	CD
hvd.rsl868	2017	3	teaspoons	teaspoon	NNS
hvd.rsl868	2017	4	of	of	IN
hvd.rsl868	2017	5	cinnamon	cinnamon	NN
hvd.rsl868	2017	6	.	.	.
hvd.rsl868	2018	1	To	to	IN
hvd.rsl868	2018	2	two	two	CD
hvd.rsl868	2018	3	cups	cup	NNS
hvd.rsl868	2018	4	of	of	IN
hvd.rsl868	2018	5	sugar	sugar	NN
hvd.rsl868	2018	6	add	add	VB
hvd.rsl868	2018	7	one	one	CD
hvd.rsl868	2018	8	cup	cup	NN
hvd.rsl868	2018	9	of	of	IN
hvd.rsl868	2018	10	mo-	mo-	NN
hvd.rsl868	2018	11	lasses	lass	NNS
hvd.rsl868	2018	12	and	and	CC
hvd.rsl868	2018	13	two	two	CD
hvd.rsl868	2018	14	cups	cup	NNS
hvd.rsl868	2018	15	of	of	IN
hvd.rsl868	2018	16	milk	milk	NN
hvd.rsl868	2018	17	alternately	alternately	RB
hvd.rsl868	2018	18	with	with	IN
hvd.rsl868	2018	19	the	the	DT
hvd.rsl868	2018	20	sifted	sift	VBN
hvd.rsl868	2018	21	flour	flour	NN
hvd.rsl868	2018	22	mixture	mixture	NN
hvd.rsl868	2018	23	.	.	.
hvd.rsl868	2019	1	Beat	beat	VB
hvd.rsl868	2019	2	thoroughly	thoroughly	RB
hvd.rsl868	2019	3	and	and	CC
hvd.rsl868	2019	4	add	add	VB
hvd.rsl868	2019	5	three	three	CD
hvd.rsl868	2019	6	cups	cup	NNS
hvd.rsl868	2019	7	each	each	DT
hvd.rsl868	2019	8	of	of	IN
hvd.rsl868	2019	9	seeded	seeded	JJ
hvd.rsl868	2019	10	raisins	raisin	NNS
hvd.rsl868	2019	11	and	and	CC
hvd.rsl868	2019	12	citron	citron	NN
hvd.rsl868	2019	13	,	,	,
hvd.rsl868	2019	14	both	both	DT
hvd.rsl868	2019	15	slightly	slightly	RB
hvd.rsl868	2019	16	floured	floured	JJ
hvd.rsl868	2019	17	.	.	.
hvd.rsl868	2020	1	Bake	bake	VB
hvd.rsl868	2020	2	in	in	IN
hvd.rsl868	2020	3	a	a	DT
hvd.rsl868	2020	4	moderate	moderate	JJ
hvd.rsl868	2020	5	oven	oven	NN
hvd.rsl868	2020	6	for	for	IN
hvd.rsl868	2020	7	one	one	CD
hvd.rsl868	2020	8	hour	hour	NN
hvd.rsl868	2020	9	.	.	.
hvd.rsl868	2021	1	Maple	Maple	NNP
hvd.rsl868	2021	2	Sugar	Sugar	NNP
hvd.rsl868	2021	3	Fruit	Fruit	NNP
hvd.rsl868	2021	4	Cake.—Cream	Cake.—Cream	NNP
hvd.rsl868	2021	5	one	one	CD
hvd.rsl868	2021	6	cupful	cupful	NN
hvd.rsl868	2021	7	of	of	IN
hvd.rsl868	2021	8	butter	butter	NN
hvd.rsl868	2021	9	and	and	CC
hvd.rsl868	2021	10	add	add	VB
hvd.rsl868	2021	11	to	to	IN
hvd.rsl868	2021	12	it	-PRON-	PRP
hvd.rsl868	2021	13	two	two	CD
hvd.rsl868	2021	14	cupfuls	cupful	NNS
hvd.rsl868	2021	15	of	of	IN
hvd.rsl868	2021	16	maple	maple	NN
hvd.rsl868	2021	17	sugar	sugar	NN
hvd.rsl868	2021	18	,	,	,
hvd.rsl868	2021	19	one	one	CD
hvd.rsl868	2021	20	of	of	IN
hvd.rsl868	2021	21	maple	maple	NN
hvd.rsl868	2021	22	syrup,.three	syrup,.three	JJ
hvd.rsl868	2021	23	beaten	beat	VBN
hvd.rsl868	2021	24	eggs	egg	NNS
hvd.rsl868	2021	25	,	,	,
hvd.rsl868	2021	26	one	one	CD
hvd.rsl868	2021	27	small	small	JJ
hvd.rsl868	2021	28	cupful	cupful	NN
hvd.rsl868	2021	29	of	of	IN
hvd.rsl868	2021	30	milk	milk	NN
hvd.rsl868	2021	31	with	with	IN
hvd.rsl868	2021	32	a	a	DT
hvd.rsl868	2021	33	rounding	round	VBG
hvd.rsl868	2021	34	teaspoonful	teaspoonful	NN
hvd.rsl868	2021	35	of	of	IN
hvd.rsl868	2021	36	soda	soda	NN
hvd.rsl868	2021	37	dissolved	dissolve	VBN
hvd.rsl868	2021	38	in	in	IN
hvd.rsl868	2021	39	it	-PRON-	PRP
hvd.rsl868	2021	40	,	,	,
hvd.rsl868	2021	41	five	five	CD
hvd.rsl868	2021	42	cupfuls	cupful	NNS
hvd.rsl868	2021	43	of	of	IN
hvd.rsl868	2021	44	flour	flour	NN
hvd.rsl868	2021	45	sifted	sift	VBN
hvd.rsl868	2021	46	with	with	IN
hvd.rsl868	2021	47	two	two	CD
hvd.rsl868	2021	48	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2021	49	of	of	IN
hvd.rsl868	2021	50	cream	cream	NN
hvd.rsl868	2021	51	tartar	tartar	NN
hvd.rsl868	2021	52	and	and	CC
hvd.rsl868	2021	53	a	a	DT
hvd.rsl868	2021	54	little	little	JJ
hvd.rsl868	2021	55	salt	salt	NN
hvd.rsl868	2021	56	.	.	.
hvd.rsl868	2022	1	Mix	mix	VB
hvd.rsl868	2022	2	all	all	DT
hvd.rsl868	2022	3	together	together	RB
hvd.rsl868	2022	4	and	and	CC
hvd.rsl868	2022	5	add	add	VB
hvd.rsl868	2022	6	one	one	CD
hvd.rsl868	2022	7	pound	pound	NN
hvd.rsl868	2022	8	of	of	IN
hvd.rsl868	2022	9	raisins	raisin	NNS
hvd.rsl868	2022	10	,	,	,
hvd.rsl868	2022	11	one	one	CD
hvd.rsl868	2022	12	of	of	IN
hvd.rsl868	2022	13	cur-	cur-	NN
hvd.rsl868	2022	14	rants	rant	NNS
hvd.rsl868	2022	15	,	,	,
hvd.rsl868	2022	16	half	half	PDT
hvd.rsl868	2022	17	a	a	DT
hvd.rsl868	2022	18	pound	pound	NN
hvd.rsl868	2022	19	of	of	IN
hvd.rsl868	2022	20	citron	citron	NN
hvd.rsl868	2022	21	and	and	CC
hvd.rsl868	2022	22	a	a	DT
hvd.rsl868	2022	23	quarter	quarter	NN
hvd.rsl868	2022	24	of	of	IN
hvd.rsl868	2022	25	a	a	DT
hvd.rsl868	2022	26	pound	pound	NN
hvd.rsl868	2022	27	of	of	IN
hvd.rsl868	2022	28	orange	orange	JJ
hvd.rsl868	2022	29	peel	peel	NN
hvd.rsl868	2022	30	,	,	,
hvd.rsl868	2022	31	all	all	RB
hvd.rsl868	2022	32	well	well	RB
hvd.rsl868	2022	33	floured	floured	JJ
hvd.rsl868	2022	34	.	.	.
hvd.rsl868	2023	1	No	no	DT
hvd.rsl868	2023	2	spices	spice	NNS
hvd.rsl868	2023	3	are	be	VBP
hvd.rsl868	2023	4	used	use	VBN
hvd.rsl868	2023	5	,	,	,
hvd.rsl868	2023	6	as	as	IN
hvd.rsl868	2023	7	the	the	DT
hvd.rsl868	2023	8	maple	maple	NN
hvd.rsl868	2023	9	sugar	sugar	NN
hvd.rsl868	2023	10	flavors	flavor	NNS
hvd.rsl868	2023	11	the	the	DT
hvd.rsl868	2023	12	cake	cake	NN
hvd.rsl868	2023	13	.	.	.
hvd.rsl868	2024	1	Old	old	JJ
hvd.rsl868	2024	2	-	-	HYPH
hvd.rsl868	2024	3	Fashioned	Fashioned	NNP
hvd.rsl868	2024	4	Fruit	Fruit	NNP
hvd.rsl868	2024	5	Cake.—This	Cake.—This	NNP
hvd.rsl868	2024	6	is	be	VBZ
hvd.rsl868	2024	7	intended	intend	VBN
hvd.rsl868	2024	8	for	for	IN
hvd.rsl868	2024	9	rolling	roll	VBG
hvd.rsl868	2024	10	out	out	RP
hvd.rsl868	2024	11	and	and	CC
hvd.rsl868	2024	12	bak-	bak-	VB
hvd.rsl868	2024	13	ing	ing	DT
hvd.rsl868	2024	14	in	in	IN
hvd.rsl868	2024	15	flat	flat	JJ
hvd.rsl868	2024	16	pans	pan	NNS
hvd.rsl868	2024	17	,	,	,
hvd.rsl868	2024	18	instead	instead	RB
hvd.rsl868	2024	19	of	of	IN
hvd.rsl868	2024	20	the	the	DT
hvd.rsl868	2024	21	usual	usual	JJ
hvd.rsl868	2024	22	loaf	loaf	NN
hvd.rsl868	2024	23	.	.	.
hvd.rsl868	2025	1	Take	take	VB
hvd.rsl868	2025	2	two	two	CD
hvd.rsl868	2025	3	and	and	CC
hvd.rsl868	2025	4	a	a	DT
hvd.rsl868	2025	5	half	half	NN
hvd.rsl868	2025	6	cupfuls	cupfuls	NN
hvd.rsl868	2025	7	of	of	IN
hvd.rsl868	2025	8	sugar	sugar	NN
hvd.rsl868	2025	9	,	,	,
hvd.rsl868	2025	10	creamed	cream	VBN
hvd.rsl868	2025	11	up	up	RP
hvd.rsl868	2025	12	with	with	IN
hvd.rsl868	2025	13	half	half	PDT
hvd.rsl868	2025	14	a	a	DT
hvd.rsl868	2025	15	cupful	cupful	NN
hvd.rsl868	2025	16	of	of	IN
hvd.rsl868	2025	17	butter	butter	NN
hvd.rsl868	2025	18	,	,	,
hvd.rsl868	2025	19	half	half	PDT
hvd.rsl868	2025	20	a	a	DT
hvd.rsl868	2025	21	cupful	cupful	NN
hvd.rsl868	2025	22	of	of	IN
hvd.rsl868	2025	23	sour	sour	JJ
hvd.rsl868	2025	24	milk	milk	NN
hvd.rsl868	2025	25	,	,	,
hvd.rsl868	2025	26	a	a	DT
hvd.rsl868	2025	27	teaspoonful	teaspoonful	NN
hvd.rsl868	2025	28	of	of	IN
hvd.rsl868	2025	29	soda	soda	NN
hvd.rsl868	2025	30	,	,	,
hvd.rsl868	2025	31	half	half	PDT
hvd.rsl868	2025	32	a	a	DT
hvd.rsl868	2025	33	teaspoonful	teaspoonful	NN
hvd.rsl868	2025	34	each	each	DT
hvd.rsl868	2025	35	of	of	IN
hvd.rsl868	2025	36	cinnamon	cinnamon	NN
hvd.rsl868	2025	37	,	,	,
hvd.rsl868	2025	38	nut-	nut-	XX
hvd.rsl868	2025	39	meg	meg	NNP
hvd.rsl868	2025	40	and	and	CC
hvd.rsl868	2025	41	ground	ground	NN
hvd.rsl868	2025	42	cloves	clove	NNS
hvd.rsl868	2025	43	,	,	,
hvd.rsl868	2025	44	a	a	DT
hvd.rsl868	2025	45	cupful	cupful	NN
hvd.rsl868	2025	46	of	of	IN
hvd.rsl868	2025	47	raisins	raisin	NNS
hvd.rsl868	2025	48	and	and	CC
hvd.rsl868	2025	49	one	one	CD
hvd.rsl868	2025	50	of	of	IN
hvd.rsl868	2025	51	currants	currant	NNS
hvd.rsl868	2025	52	,	,	,
hvd.rsl868	2025	53	with	with	IN
hvd.rsl868	2025	54	a	a	DT
hvd.rsl868	2025	55	little	little	JJ
hvd.rsl868	2025	56	chopped	chop	VBN
hvd.rsl868	2025	57	citron	citron	NN
hvd.rsl868	2025	58	and	and	CC
hvd.rsl868	2025	59	enough	enough	JJ
hvd.rsl868	2025	60	flour	flour	NN
hvd.rsl868	2025	61	to	to	TO
hvd.rsl868	2025	62	make	make	VB
hvd.rsl868	2025	63	quite	quite	RB
hvd.rsl868	2025	64	stiff	stiff	JJ
hvd.rsl868	2025	65	.	.	.
hvd.rsl868	2026	1	Knead	knead	VB
hvd.rsl868	2026	2	all	all	RB
hvd.rsl868	2026	3	together	together	RB
hvd.rsl868	2026	4	,	,	,
hvd.rsl868	2026	5	roll	roll	VB
hvd.rsl868	2026	6	about	about	RB
hvd.rsl868	2026	7	two	two	CD
hvd.rsl868	2026	8	inches	inch	NNS
hvd.rsl868	2026	9	thick	thick	JJ
hvd.rsl868	2026	10	and	and	CC
hvd.rsl868	2026	11	bake	bake	VB
hvd.rsl868	2026	12	in	in	RP
hvd.rsl868	2026	13	a	a	DT
hvd.rsl868	2026	14	moderate	moderate	JJ
hvd.rsl868	2026	15	oven	oven	NN
hvd.rsl868	2026	16	.	.	.
hvd.rsl868	2027	1	Spread	spread	VB
hvd.rsl868	2027	2	the	the	DT
hvd.rsl868	2027	3	layers	layer	NNS
hvd.rsl868	2027	4	with	with	IN
hvd.rsl868	2027	5	boiled	boil	VBN
hvd.rsl868	2027	6	sugar	sugar	NN
hvd.rsl868	2027	7	frosting	frosting	NN
hvd.rsl868	2027	8	and	and	CC
hvd.rsl868	2027	9	cut	cut	VBD
hvd.rsl868	2027	10	into	into	IN
hvd.rsl868	2027	11	squares	square	NNS
hvd.rsl868	2027	12	before	before	IN
hvd.rsl868	2027	13	the	the	DT
hvd.rsl868	2027	14	frosting	frosting	NN
hvd.rsl868	2027	15	hardens	harden	VBZ
hvd.rsl868	2027	16	.	.	.
hvd.rsl868	2028	1	Poor	Poor	NNP
hvd.rsl868	2028	2	Man	Man	NNP
hvd.rsl868	2028	3	's	's	POS
hvd.rsl868	2028	4	Fruit	Fruit	NNP
hvd.rsl868	2028	5	Cake.—Seed	Cake.—Seed	NNP
hvd.rsl868	2028	6	and	and	CC
hvd.rsl868	2028	7	chop	chop	VB
hvd.rsl868	2028	8	a	a	DT
hvd.rsl868	2028	9	quarter	quarter	NN
hvd.rsl868	2028	10	of	of	IN
hvd.rsl868	2028	11	a	a	DT
hvd.rsl868	2028	12	pound	pound	NN
hvd.rsl868	2028	13	of	of	IN
hvd.rsl868	2028	14	dates	date	NNS
hvd.rsl868	2028	15	;	;	:
hvd.rsl868	2028	16	mix	mix	VB
hvd.rsl868	2028	17	with	with	IN
hvd.rsl868	2028	18	them	-PRON-	PRP
hvd.rsl868	2028	19	one	one	CD
hvd.rsl868	2028	20	cupful	cupful	NN
hvd.rsl868	2028	21	of	of	IN
hvd.rsl868	2028	22	seeded	seeded	JJ
hvd.rsl868	2028	23	raisins	raisin	NNS
hvd.rsl868	2028	24	,	,	,
hvd.rsl868	2028	25	and	and	CC
hvd.rsl868	2028	26	dust	dust	VB
hvd.rsl868	2028	27	them	-PRON-	PRP
hvd.rsl868	2028	28	with	with	IN
hvd.rsl868	2028	29	one	one	CD
hvd.rsl868	2028	30	-	-	HYPH
hvd.rsl868	2028	31	half	half	NN
hvd.rsl868	2028	32	cupful	cupful	NN
hvd.rsl868	2028	33	of	of	IN
hvd.rsl868	2028	34	flour	flour	NN
hvd.rsl868	2028	35	.	.	.
hvd.rsl868	2029	1	Dissolve	dissolve	VB
hvd.rsl868	2029	2	a	a	DT
hvd.rsl868	2029	3	level	level	JJ
hvd.rsl868	2029	4	teaspoonful	teaspoonful	NN
hvd.rsl868	2029	5	of	of	IN
hvd.rsl868	2029	6	baking	baking	NN
hvd.rsl868	2029	7	soda	soda	NN
hvd.rsl868	2029	8	in	in	IN
hvd.rsl868	2029	9	two	two	CD
hvd.rsl868	2029	10	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2029	11	of	of	IN
hvd.rsl868	2029	12	warm	warm	JJ
hvd.rsl868	2029	13	water	water	NN
hvd.rsl868	2029	14	;	;	:
hvd.rsl868	2029	15	add	add	VB
hvd.rsl868	2029	16	to	to	IN
hvd.rsl868	2029	17	it	-PRON-	PRP
hvd.rsl868	2029	18	half	half	PDT
hvd.rsl868	2029	19	a	a	DT
hvd.rsl868	2029	20	pint	pint	NN
hvd.rsl868	2029	21	of	of	IN
hvd.rsl868	2029	22	very	very	RB
hvd.rsl868	2029	23	thick	thick	JJ
hvd.rsl868	2029	24	sour	sour	JJ
hvd.rsl868	2029	25	cream	cream	NN
hvd.rsl868	2029	26	,	,	,
hvd.rsl868	2029	27	stir	stir	VB
hvd.rsl868	2029	28	a	a	DT
hvd.rsl868	2029	29	moment	moment	NN
hvd.rsl868	2029	30	and	and	CC
hvd.rsl868	2029	31	add	add	VB
hvd.rsl868	2029	32	one	one	CD
hvd.rsl868	2029	33	cupful	cupful	NN
hvd.rsl868	2029	34	of	of	IN
hvd.rsl868	2029	35	brown	brown	JJ
hvd.rsl868	2029	36	sugar	sugar	NN
hvd.rsl868	2029	37	,	,	,
hvd.rsl868	2029	38	half	half	PDT
hvd.rsl868	2029	39	a	a	DT
hvd.rsl868	2029	40	tumblerful	tumblerful	NN
hvd.rsl868	2029	41	of	of	IN
hvd.rsl868	2029	42	currant	currant	NNP
hvd.rsl868	2029	43	or	or	CC
hvd.rsl868	2029	44	blackberry	blackberry	NN
hvd.rsl868	2029	45	jelly	jelly	NN
hvd.rsl868	2029	46	,	,	,
hvd.rsl868	2029	47	.a	.a	.
hvd.rsl868	2029	48	tablespoonful	tablespoonful	NN
hvd.rsl868	2029	49	of	of	IN
hvd.rsl868	2029	50	cinnamon	cinnamon	NN
hvd.rsl868	2029	51	,	,	,
hvd.rsl868	2029	52	a	a	DT
hvd.rsl868	2029	53	teaspoonful	teaspoonful	NN
hvd.rsl868	2029	54	of	of	IN
hvd.rsl868	2029	55	allspice	allspice	NN
hvd.rsl868	2029	56	and	and	CC
hvd.rsl868	2029	57	two	two	CD
hvd.rsl868	2029	58	cupfuls	cupful	NNS
hvd.rsl868	2029	59	and	and	CC
hvd.rsl868	2029	60	a	a	DT
hvd.rsl868	2029	61	half	half	NN
hvd.rsl868	2029	62	of	of	IN
hvd.rsl868	2029	63	flour	flour	NN
hvd.rsl868	2029	64	.	.	.
hvd.rsl868	2030	1	Beat	beat	VB
hvd.rsl868	2030	2	thor-	thor-	XX
hvd.rsl868	2030	3	oughly	oughly	RB
hvd.rsl868	2030	4	,	,	,
hvd.rsl868	2030	5	add	add	VB
hvd.rsl868	2030	6	the	the	DT
hvd.rsl868	2030	7	fruit	fruit	NN
hvd.rsl868	2030	8	,	,	,
hvd.rsl868	2030	9	mix	mix	VB
hvd.rsl868	2030	10	well	well	RB
hvd.rsl868	2030	11	and	and	CC
hvd.rsl868	2030	12	turn	turn	VB
hvd.rsl868	2030	13	into	into	IN
hvd.rsl868	2030	14	a	a	DT
hvd.rsl868	2030	15	greased	greased	JJ
hvd.rsl868	2030	16	square	square	NN
hvd.rsl868	2030	17	pan	pan	NN
hvd.rsl868	2030	18	.	.	.
hvd.rsl868	2031	1	Bake	bake	VB
hvd.rsl868	2031	2	in	in	IN
hvd.rsl868	2031	3	a	a	DT
hvd.rsl868	2031	4	very	very	RB
hvd.rsl868	2031	5	slow	slow	JJ
hvd.rsl868	2031	6	oven	oven	NN
hvd.rsl868	2031	7	for	for	IN
hvd.rsl868	2031	8	one	one	CD
hvd.rsl868	2031	9	hour	hour	NN
hvd.rsl868	2031	10	and	and	CC
hvd.rsl868	2031	11	a	a	DT
hvd.rsl868	2031	12	half	half	NN
hvd.rsl868	2031	13	.	.	.
hvd.rsl868	2032	1	This	this	DT
hvd.rsl868	2032	2	cake	cake	NN
hvd.rsl868	2032	3	will	will	MD
hvd.rsl868	2032	4	be	be	VB
hvd.rsl868	2032	5	quite	quite	RB
hvd.rsl868	2032	6	equal	equal	JJ
hvd.rsl868	2032	7	to	to	IN
hvd.rsl868	2032	8	plain	plain	JJ
hvd.rsl868	2032	9	fruit	fruit	NN
hvd.rsl868	2032	10	cake	cake	NN
hvd.rsl868	2032	11	if	if	IN
hvd.rsl868	2032	12	the	the	DT
hvd.rsl868	2032	13	cream	cream	NN
hvd.rsl868	2032	14	is	be	VBZ
hvd.rsl868	2032	15	very	very	RB
hvd.rsl868	2032	16	thick	thick	JJ
hvd.rsl868	2032	17	,	,	,
hvd.rsl868	2032	18	and	and	CC
hvd.rsl868	2032	19	it	-PRON-	PRP
hvd.rsl868	2032	20	is	be	VBZ
hvd.rsl868	2032	21	allowed	allow	VBN
hvd.rsl868	2032	22	to	to	TO
hvd.rsl868	2032	23	stand	stand	VB
hvd.rsl868	2032	24	a	a	DT
hvd.rsl868	2032	25	week	week	NN
hvd.rsl868	2032	26	before	before	IN
hvd.rsl868	2032	27	cutting	cut	VBG
hvd.rsl868	2032	28	.	.	.
hvd.rsl868	2033	1	German	german	JJ
hvd.rsl868	2033	2	Cookies.—To	Cookies.—To	VBD
hvd.rsl868	2033	3	one	one	CD
hvd.rsl868	2033	4	cup	cup	NN
hvd.rsl868	2033	5	of	of	IN
hvd.rsl868	2033	6	sugar	sugar	NN
hvd.rsl868	2033	7	,	,	,
hvd.rsl868	2033	8	one	one	CD
hvd.rsl868	2033	9	cup	cup	NN
hvd.rsl868	2033	10	of	of	IN
hvd.rsl868	2033	11	butter	butter	NN
hvd.rsl868	2033	12	,	,	,
hvd.rsl868	2033	13	one	one	CD
hvd.rsl868	2033	14	cup	cup	NN
hvd.rsl868	2033	15	of	of	IN
hvd.rsl868	2033	16	lard	lard	NN
hvd.rsl868	2033	17	,	,	,
hvd.rsl868	2033	18	one	one	CD
hvd.rsl868	2033	19	cJp	cJp	NNS
hvd.rsl868	2033	20	of	of	IN
hvd.rsl868	2033	21	molasses	molasse	NNS
hvd.rsl868	2033	22	,	,	,
hvd.rsl868	2033	23	the	the	DT
hvd.rsl868	2033	24	juice	juice	NN
hvd.rsl868	2033	25	and	and	CC
hvd.rsl868	2033	26	grated	grate	VBN
hvd.rsl868	2033	27	rind	rind	NN
hvd.rsl868	2033	28	of	of	IN
hvd.rsl868	2033	29	one	one	CD
hvd.rsl868	2033	30	lemon	lemon	NN
hvd.rsl868	2033	31	,	,	,
hvd.rsl868	2033	32	one	one	CD
hvd.rsl868	2033	33	tablespoonful	tablespoonful	NN
hvd.rsl868	2033	34	of	of	IN
hvd.rsl868	2033	35	vinegar	vinegar	NN
hvd.rsl868	2033	36	,	,	,
hvd.rsl868	2033	37	one	one	CD
hvd.rsl868	2033	38	teaspoonful	teaspoonful	NN
hvd.rsl868	2033	39	each	each	DT
hvd.rsl868	2033	40	of	of	IN
hvd.rsl868	2033	41	cinnamon	cinnamon	NN
hvd.rsl868	2033	42	and	and	CC
hvd.rsl868	2033	43	ginger	ginger	NN
hvd.rsl868	2033	44	,	,	,
hvd.rsl868	2033	45	one	one	CD
hvd.rsl868	2033	46	and	and	CC
hvd.rsl868	2033	47	one	one	CD
hvd.rsl868	2033	48	-	-	HYPH
hvd.rsl868	2033	49	half	half	NN
hvd.rsl868	2033	50	teaspoonful	teaspoonful	NN
hvd.rsl868	2033	51	of	of	IN
hvd.rsl868	2033	52	soda	soda	NN
hvd.rsl868	2033	53	,	,	,
hvd.rsl868	2033	54	add	add	VB
hvd.rsl868	2033	55	one	one	CD
hvd.rsl868	2033	56	egg	egg	NN
hvd.rsl868	2033	57	,	,	,
hvd.rsl868	2033	58	one	one	CD
hvd.rsl868	2033	59	cup	cup	NN
hvd.rsl868	2033	60	of	of	IN
hvd.rsl868	2033	61	nuts	nut	NNS
hvd.rsl868	2033	62	,	,	,
hvd.rsl868	2033	63	one	one	CD
hvd.rsl868	2033	64	tablespoonful	tablespoonful	NN
hvd.rsl868	2033	65	each	each	DT
hvd.rsl868	2033	66	of	of	IN
hvd.rsl868	2033	67	candied	candy	VBN
hvd.rsl868	2033	68	citron	citron	NN
hvd.rsl868	2033	69	and	and	CC
hvd.rsl868	2033	70	orange	orange	NN
hvd.rsl868	2033	71	peel	peel	NN
hvd.rsl868	2033	72	chopped	chop	VBN
hvd.rsl868	2033	73	fine	fine	NN
hvd.rsl868	2033	74	and	and	CC
hvd.rsl868	2033	75	flour	flour	VB
hvd.rsl868	2033	76	enough	enough	RB
hvd.rsl868	2033	77	to	to	TO
hvd.rsl868	2033	78	make	make	VB
hvd.rsl868	2033	79	stiff	stiff	JJ
hvd.rsl868	2033	80	.	.	.
hvd.rsl868	2034	1	The	the	DT
hvd.rsl868	2034	2	dough	dough	NN
hvd.rsl868	2034	3	must	must	MD
hvd.rsl868	2034	4	be	be	VB
hvd.rsl868	2034	5	stiff	stiff	JJ
hvd.rsl868	2034	6	or	or	CC
hvd.rsl868	2034	7	the	the	DT
hvd.rsl868	2034	8	cookies	cookie	NNS
hvd.rsl868	2034	9	will	will	MD
hvd.rsl868	2034	10	not	not	RB
hvd.rsl868	2034	11	retain	retain	VB
hvd.rsl868	2034	12	the	the	DT
hvd.rsl868	2034	13	shape	shape	NN
hvd.rsl868	2034	14	in	in	IN
hvd.rsl868	2034	15	baking	baking	NN
hvd.rsl868	2034	16	.	.	.
hvd.rsl868	2035	1	Colonial	Colonial	NNP
hvd.rsl868	2035	2	Gingerbread.—Put	Gingerbread.—Put	NNP
hvd.rsl868	2035	3	a	a	DT
hvd.rsl868	2035	4	cupful	cupful	NN
hvd.rsl868	2035	5	of	of	IN
hvd.rsl868	2035	6	New	New	NNP
hvd.rsl868	2035	7	Orleans	Orleans	NNP
hvd.rsl868	2035	8	molasses	molasses	NN
hvd.rsl868	2035	9	in	in	IN
hvd.rsl868	2035	10	a	a	DT
hvd.rsl868	2035	11	mixing	mix	VBG
hvd.rsl868	2035	12	bowl	bowl	NN
hvd.rsl868	2035	13	with	with	IN
hvd.rsl868	2035	14	half	half	PDT
hvd.rsl868	2035	15	a	a	DT
hvd.rsl868	2035	16	cupful	cupful	NN
hvd.rsl868	2035	17	of	of	IN
hvd.rsl868	2035	18	butter	butter	NN
hvd.rsl868	2035	19	and	and	CC
hvd.rsl868	2035	20	half	half	PDT
hvd.rsl868	2035	21	a	a	DT
hvd.rsl868	2035	22	cupful	cupful	NN
hvd.rsl868	2035	23	of	of	IN
hvd.rsl868	2035	24	sugar	sugar	NN
hvd.rsl868	2035	25	.	.	.
hvd.rsl868	2036	1	Over	over	IN
hvd.rsl868	2036	2	this	this	DT
hvd.rsl868	2036	3	pour	pour	NN
hvd.rsl868	2036	4	a	a	DT
hvd.rsl868	2036	5	cupful	cupful	NN
hvd.rsl868	2036	6	of	of	IN
hvd.rsl868	2036	7	boiling	boil	VBG
hvd.rsl868	2036	8	water	water	NN
hvd.rsl868	2036	9	in	in	IN
hvd.rsl868	2036	10	which	which	WDT
hvd.rsl868	2036	11	a	a	DT
hvd.rsl868	2036	12	level	level	NN
hvd.rsl868	2036	13	dessertspoonful	dessertspoonful	NN
hvd.rsl868	2036	14	of	of	IN
hvd.rsl868	2036	15	soda	soda	NN
hvd.rsl868	2036	16	has	have	VBZ
hvd.rsl868	2036	17	already	already	RB
hvd.rsl868	2036	18	been	be	VBN
hvd.rsl868	2036	19	dissolved	dissolve	VBN
hvd.rsl868	2036	20	.	.	.
hvd.rsl868	2037	1	Stir	stir	VB
hvd.rsl868	2037	2	well	well	RB
hvd.rsl868	2037	3	,	,	,
hvd.rsl868	2037	4	and	and	CC
hvd.rsl868	2037	5	let	let	VB
hvd.rsl868	2037	6	the	the	DT
hvd.rsl868	2037	7	mixture	mixture	NN
hvd.rsl868	2037	8	100	100	CD
hvd.rsl868	2037	9	THE	the	DT
hvd.rsl868	2037	10	RURAL	rural	JJ
hvd.rsl868	2037	11	COOK	COOK	NNP
hvd.rsl868	2037	12	BOOK	book	NN
hvd.rsl868	2037	13	.	.	.
hvd.rsl868	2038	1	cool	cool	JJ
hvd.rsl868	2038	2	;	;	:
hvd.rsl868	2038	3	then	then	RB
hvd.rsl868	2038	4	add	add	VB
hvd.rsl868	2038	5	a	a	DT
hvd.rsl868	2038	6	cupful	cupful	NN
hvd.rsl868	2038	7	of	of	IN
hvd.rsl868	2038	8	chopped	chop	VBN
hvd.rsl868	2038	9	walnuts	walnut	NNS
hvd.rsl868	2038	10	and	and	CC
hvd.rsl868	2038	11	a	a	DT
hvd.rsl868	2038	12	cupful	cupful	NN
hvd.rsl868	2038	13	of	of	IN
hvd.rsl868	2038	14	seeded	seed	VBN
hvd.rsl868	2038	15	rai-	rai-	IN
hvd.rsl868	2038	16	sins	sin	NNS
hvd.rsl868	2038	17	,	,	,
hvd.rsl868	2038	18	a	a	DT
hvd.rsl868	2038	19	teaspoonful	teaspoonful	NN
hvd.rsl868	2038	20	each	each	DT
hvd.rsl868	2038	21	of	of	IN
hvd.rsl868	2038	22	cinnamon	cinnamon	NN
hvd.rsl868	2038	23	and	and	CC
hvd.rsl868	2038	24	ginger	ginger	NN
hvd.rsl868	2038	25	,	,	,
hvd.rsl868	2038	26	two	two	CD
hvd.rsl868	2038	27	and	and	CC
hvd.rsl868	2038	28	one	one	CD
hvd.rsl868	2038	29	-	-	HYPH
hvd.rsl868	2038	30	half	half	NN
hvd.rsl868	2038	31	cup-	cup-	JJ
hvd.rsl868	2038	32	fuls	fuls	NN
hvd.rsl868	2038	33	of	of	IN
hvd.rsl868	2038	34	flour	flour	NN
hvd.rsl868	2038	35	,	,	,
hvd.rsl868	2038	36	and	and	CC
hvd.rsl868	2038	37	,	,	,
hvd.rsl868	2038	38	lastly	lastly	RB
hvd.rsl868	2038	39	,	,	,
hvd.rsl868	2038	40	two	two	CD
hvd.rsl868	2038	41	well	well	RB
hvd.rsl868	2038	42	-	-	HYPH
hvd.rsl868	2038	43	beaten	beat	VBN
hvd.rsl868	2038	44	eggs	egg	NNS
hvd.rsl868	2038	45	.	.	.
hvd.rsl868	2039	1	Bake	bake	VB
hvd.rsl868	2039	2	in	in	IN
hvd.rsl868	2039	3	a	a	DT
hvd.rsl868	2039	4	shallow	shallow	JJ
hvd.rsl868	2039	5	pan	pan	NN
hvd.rsl868	2039	6	and	and	CC
hvd.rsl868	2039	7	serve	serve	VB
hvd.rsl868	2039	8	while	while	IN
hvd.rsl868	2039	9	still	still	RB
hvd.rsl868	2039	10	warm	warm	JJ
hvd.rsl868	2039	11	from	from	IN
hvd.rsl868	2039	12	the	the	DT
hvd.rsl868	2039	13	oven	oven	NN
hvd.rsl868	2039	14	.	.	.
hvd.rsl868	2040	1	Honey	Honey	NNP
hvd.rsl868	2040	2	Gingerbread.—Warm	Gingerbread.—Warm	NNP
hvd.rsl868	2040	3	a	a	DT
hvd.rsl868	2040	4	generous	generous	JJ
hvd.rsl868	2040	5	half	half	NN
hvd.rsl868	2040	6	cup	cup	NN
hvd.rsl868	2040	7	of	of	IN
hvd.rsl868	2040	8	butter	butter	NN
hvd.rsl868	2040	9	and	and	CC
hvd.rsl868	2040	10	beat	beat	VBD
hvd.rsl868	2040	11	into	into	IN
hvd.rsl868	2040	12	it	-PRON-	PRP
hvd.rsl868	2040	13	two	two	CD
hvd.rsl868	2040	14	cups	cup	NNS
hvd.rsl868	2040	15	of	of	IN
hvd.rsl868	2040	16	strained	strained	JJ
hvd.rsl868	2040	17	honey	honey	NN
hvd.rsl868	2040	18	.	.	.
hvd.rsl868	2041	1	When	when	WRB
hvd.rsl868	2041	2	you	-PRON-	PRP
hvd.rsl868	2041	3	have	have	VBP
hvd.rsl868	2041	4	a	a	DT
hvd.rsl868	2041	5	light	light	JJ
hvd.rsl868	2041	6	cream	cream	NN
hvd.rsl868	2041	7	beat	beat	VBN
hvd.rsl868	2041	8	in	in	IN
hvd.rsl868	2041	9	one	one	CD
hvd.rsl868	2041	10	tablespoon	tablespoon	NN
hvd.rsl868	2041	11	of	of	IN
hvd.rsl868	2041	12	powdered	powdered	JJ
hvd.rsl868	2041	13	sugar	sugar	NN
hvd.rsl868	2041	14	,	,	,
hvd.rsl868	2041	15	a	a	DT
hvd.rsl868	2041	16	tablespoon	tablespoon	NN
hvd.rsl868	2041	17	of	of	IN
hvd.rsl868	2041	18	ginger	ginger	NN
hvd.rsl868	2041	19	and	and	CC
hvd.rsl868	2041	20	one	one	CD
hvd.rsl868	2041	21	half	half	NN
hvd.rsl868	2041	22	teaspoon	teaspoon	NN
hvd.rsl868	2041	23	of	of	IN
hvd.rsl868	2041	24	cinnamon	cinnamon	NN
hvd.rsl868	2041	25	.	.	.
hvd.rsl868	2042	1	Add	add	VB
hvd.rsl868	2042	2	the	the	DT
hvd.rsl868	2042	3	beaten	beat	VBN
hvd.rsl868	2042	4	yolks	yolk	NNS
hvd.rsl868	2042	5	of	of	IN
hvd.rsl868	2042	6	four	four	CD
hvd.rsl868	2042	7	eggs	egg	NNS
hvd.rsl868	2042	8	,	,	,
hvd.rsl868	2042	9	and	and	CC
hvd.rsl868	2042	10	al-	al-	RB
hvd.rsl868	2042	11	ternately	ternately	RB
hvd.rsl868	2042	12	with	with	IN
hvd.rsl868	2042	13	the	the	DT
hvd.rsl868	2042	14	frothed	froth	VBN
hvd.rsl868	2042	15	whites	white	NNS
hvd.rsl868	2042	16	,	,	,
hvd.rsl868	2042	17	three	three	CD
hvd.rsl868	2042	18	even	even	RB
hvd.rsl868	2042	19	cups	cup	NNS
hvd.rsl868	2042	20	of	of	IN
hvd.rsl868	2042	21	flour	flour	NN
hvd.rsl868	2042	22	sifted	sift	VBN
hvd.rsl868	2042	23	twice	twice	RB
hvd.rsl868	2042	24	with	with	IN
hvd.rsl868	2042	25	one	one	CD
hvd.rsl868	2042	26	teaspoon	teaspoon	NN
hvd.rsl868	2042	27	of	of	IN
hvd.rsl868	2042	28	baking	bake	VBG
hvd.rsl868	2042	29	powder	powder	NN
hvd.rsl868	2042	30	.	.	.
hvd.rsl868	2043	1	Beat	beat	VB
hvd.rsl868	2043	2	hard	hard	RB
hvd.rsl868	2043	3	for	for	IN
hvd.rsl868	2043	4	one	one	CD
hvd.rsl868	2043	5	minute	minute	NN
hvd.rsl868	2043	6	and	and	CC
hvd.rsl868	2043	7	bake	bake	VB
hvd.rsl868	2043	8	in	in	RP
hvd.rsl868	2043	9	buttered	buttered	JJ
hvd.rsl868	2043	10	shallow	shallow	JJ
hvd.rsl868	2043	11	pans	pan	NNS
hvd.rsl868	2043	12	for	for	IN
hvd.rsl868	2043	13	45	45	CD
hvd.rsl868	2043	14	minutes	minute	NNS
hvd.rsl868	2043	15	.	.	.
hvd.rsl868	2044	1	Keep	keep	VB
hvd.rsl868	2044	2	covered	cover	VBN
hvd.rsl868	2044	3	for	for	IN
hvd.rsl868	2044	4	30	30	CD
hvd.rsl868	2044	5	minutes	minute	NNS
hvd.rsl868	2044	6	.	.	.
hvd.rsl868	2045	1	Shiny	shiny	JJ
hvd.rsl868	2045	2	Gingerbread.—This	Gingerbread.—This	NNP
hvd.rsl868	2045	3	is	be	VBZ
hvd.rsl868	2045	4	very	very	RB
hvd.rsl868	2045	5	crackly	crackly	JJ
hvd.rsl868	2045	6	and	and	CC
hvd.rsl868	2045	7	shiny	shiny	JJ
hvd.rsl868	2045	8	on	on	IN
hvd.rsl868	2045	9	top	top	NN
hvd.rsl868	2045	10	.	.	.
hvd.rsl868	2046	1	The	the	DT
hvd.rsl868	2046	2	secret	secret	NN
hvd.rsl868	2046	3	of	of	IN
hvd.rsl868	2046	4	making	make	VBG
hvd.rsl868	2046	5	it	-PRON-	PRP
hvd.rsl868	2046	6	thus	thus	RB
hvd.rsl868	2046	7	is	be	VBZ
hvd.rsl868	2046	8	to	to	TO
hvd.rsl868	2046	9	pour	pour	VB
hvd.rsl868	2046	10	the	the	DT
hvd.rsl868	2046	11	shortening	shortening	NN
hvd.rsl868	2046	12	boiling	boiling	NN
hvd.rsl868	2046	13	hot	hot	JJ
hvd.rsl868	2046	14	on	on	IN
hvd.rsl868	2046	15	the	the	DT
hvd.rsl868	2046	16	molasses	molasses	NN
hvd.rsl868	2046	17	and	and	CC
hvd.rsl868	2046	18	beat	beat	VBD
hvd.rsl868	2046	19	the	the	DT
hvd.rsl868	2046	20	batter	batter	NN
hvd.rsl868	2046	21	as	as	RB
hvd.rsl868	2046	22	little	little	JJ
hvd.rsl868	2046	23	as	as	IN
hvd.rsl868	2046	24	possible	possible	JJ
hvd.rsl868	2046	25	.	.	.
hvd.rsl868	2047	1	Pour	pour	VB
hvd.rsl868	2047	2	a	a	DT
hvd.rsl868	2047	3	small	small	JJ
hvd.rsl868	2047	4	half-	half-	NN
hvd.rsl868	2047	5	teacupful	teacupful	NN
hvd.rsl868	2047	6	of	of	IN
hvd.rsl868	2047	7	boiling	boil	VBG
hvd.rsl868	2047	8	hot	hot	JJ
hvd.rsl868	2047	9	shortening	shortening	NN
hvd.rsl868	2047	10	,	,	,
hvd.rsl868	2047	11	lard	lard	NN
hvd.rsl868	2047	12	and	and	CC
hvd.rsl868	2047	13	butter	butter	NN
hvd.rsl868	2047	14	,	,	,
hvd.rsl868	2047	15	or	or	CC
hvd.rsl868	2047	16	beef	beef	NN
hvd.rsl868	2047	17	suet	suet	NN
hvd.rsl868	2047	18	and	and	CC
hvd.rsl868	2047	19	butter	butter	NN
hvd.rsl868	2047	20	mixed	mixed	JJ
hvd.rsl868	2047	21	,	,	,
hvd.rsl868	2047	22	upon	upon	IN
hvd.rsl868	2047	23	one	one	CD
hvd.rsl868	2047	24	-	-	HYPH
hvd.rsl868	2047	25	half	half	NN
hvd.rsl868	2047	26	pint	pint	NN
hvd.rsl868	2047	27	of	of	IN
hvd.rsl868	2047	28	New	New	NNP
hvd.rsl868	2047	29	Orleans	Orleans	NNP
hvd.rsl868	2047	30	molasses	molasses	NN
hvd.rsl868	2047	31	;	;	:
hvd.rsl868	2047	32	add	add	VB
hvd.rsl868	2047	33	two	two	CD
hvd.rsl868	2047	34	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2047	35	of	of	IN
hvd.rsl868	2047	36	milk	milk	NN
hvd.rsl868	2047	37	,	,	,
hvd.rsl868	2047	38	a	a	DT
hvd.rsl868	2047	39	tablespoonful	tablespoonful	NN
hvd.rsl868	2047	40	of	of	IN
hvd.rsl868	2047	41	ground	ground	NN
hvd.rsl868	2047	42	ginger	ginger	NN
hvd.rsl868	2047	43	,	,	,
hvd.rsl868	2047	44	a	a	DT
hvd.rsl868	2047	45	teaspoonful	teaspoonful	NN
hvd.rsl868	2047	46	of	of	IN
hvd.rsl868	2047	47	cinnamon	cinnamon	NN
hvd.rsl868	2047	48	;	;	:
hvd.rsl868	2047	49	then	then	RB
hvd.rsl868	2047	50	sift	sift	VB
hvd.rsl868	2047	51	in	in	RP
hvd.rsl868	2047	52	about	about	RB
hvd.rsl868	2047	53	three	three	CD
hvd.rsl868	2047	54	-	-	HYPH
hvd.rsl868	2047	55	quarters	quarter	NNS
hvd.rsl868	2047	56	of	of	IN
hvd.rsl868	2047	57	a	a	DT
hvd.rsl868	2047	58	pint	pint	NN
hvd.rsl868	2047	59	of	of	IN
hvd.rsl868	2047	60	flour	flour	NN
hvd.rsl868	2047	61	,	,	,
hvd.rsl868	2047	62	to	to	TO
hvd.rsl868	2047	63	which	which	WDT
hvd.rsl868	2047	64	a	a	DT
hvd.rsl868	2047	65	teaspoonful	teaspoonful	NN
hvd.rsl868	2047	66	of	of	IN
hvd.rsl868	2047	67	baking	baking	NN
hvd.rsl868	2047	68	soda	soda	NN
hvd.rsl868	2047	69	has	have	VBZ
hvd.rsl868	2047	70	been	be	VBN
hvd.rsl868	2047	71	added	add	VBN
hvd.rsl868	2047	72	;	;	:
hvd.rsl868	2047	73	lastly	lastly	RB
hvd.rsl868	2047	74	add	add	VB
hvd.rsl868	2047	75	a	a	DT
hvd.rsl868	2047	76	well-	well-	JJ
hvd.rsl868	2047	77	beaten	beat	VBN
hvd.rsl868	2047	78	egg	egg	NN
hvd.rsl868	2047	79	,	,	,
hvd.rsl868	2047	80	then	then	RB
hvd.rsl868	2047	81	mix	mix	VB
hvd.rsl868	2047	82	with	with	IN
hvd.rsl868	2047	83	a	a	DT
hvd.rsl868	2047	84	few	few	JJ
hvd.rsl868	2047	85	deft	deft	JJ
hvd.rsl868	2047	86	turns	turn	NNS
hvd.rsl868	2047	87	of	of	IN
hvd.rsl868	2047	88	the	the	DT
hvd.rsl868	2047	89	spoon	spoon	NN
hvd.rsl868	2047	90	and	and	CC
hvd.rsl868	2047	91	bake	bake	VB
hvd.rsl868	2047	92	in	in	RP
hvd.rsl868	2047	93	one	one	CD
hvd.rsl868	2047	94	large	large	JJ
hvd.rsl868	2047	95	pan	pan	NN
hvd.rsl868	2047	96	or	or	CC
hvd.rsl868	2047	97	two	two	CD
hvd.rsl868	2047	98	small	small	JJ
hvd.rsl868	2047	99	ones	one	NNS
hvd.rsl868	2047	100	in	in	IN
hvd.rsl868	2047	101	a	a	DT
hvd.rsl868	2047	102	moderate	moderate	JJ
hvd.rsl868	2047	103	oven	oven	NN
hvd.rsl868	2047	104	;	;	:
hvd.rsl868	2047	105	serve	serve	VB
hvd.rsl868	2047	106	hot	hot	JJ
hvd.rsl868	2047	107	,	,	,
hvd.rsl868	2047	108	and	and	CC
hvd.rsl868	2047	109	break	break	VB
hvd.rsl868	2047	110	,	,	,
hvd.rsl868	2047	111	not	not	RB
hvd.rsl868	2047	112	cut	cut	VBN
hvd.rsl868	2047	113	,	,	,
hvd.rsl868	2047	114	at	at	IN
hvd.rsl868	2047	115	the	the	DT
hvd.rsl868	2047	116	table	table	NN
hvd.rsl868	2047	117	.	.	.
hvd.rsl868	2048	1	Ginger	Ginger	NNP
hvd.rsl868	2048	2	Snaps.—Beat	Snaps.—Beat	NNP
hvd.rsl868	2048	3	together	together	RB
hvd.rsl868	2048	4	one	one	CD
hvd.rsl868	2048	5	cupful	cupful	NN
hvd.rsl868	2048	6	of	of	IN
hvd.rsl868	2048	7	sugar	sugar	NN
hvd.rsl868	2048	8	,	,	,
hvd.rsl868	2048	9	one	one	CD
hvd.rsl868	2048	10	egg	egg	NN
hvd.rsl868	2048	11	,	,	,
hvd.rsl868	2048	12	and	and	CC
hvd.rsl868	2048	13	one	one	CD
hvd.rsl868	2048	14	tablespoonful	tablespoonful	NN
hvd.rsl868	2048	15	of	of	IN
hvd.rsl868	2048	16	ginger	ginger	NN
hvd.rsl868	2048	17	.	.	.
hvd.rsl868	2049	1	Heat	heat	NN
hvd.rsl868	2049	2	one	one	CD
hvd.rsl868	2049	3	cupful	cupful	NN
hvd.rsl868	2049	4	of	of	IN
hvd.rsl868	2049	5	molasses	molasses	NN
hvd.rsl868	2049	6	to	to	IN
hvd.rsl868	2049	7	the	the	DT
hvd.rsl868	2049	8	scalding	scalding	JJ
hvd.rsl868	2049	9	point	point	NN
hvd.rsl868	2049	10	,	,	,
hvd.rsl868	2049	11	stir	stir	VB
hvd.rsl868	2049	12	into	into	IN
hvd.rsl868	2049	13	it	-PRON-	PRP
hvd.rsl868	2049	14	one	one	CD
hvd.rsl868	2049	15	teaspoonful	teaspoonful	NN
hvd.rsl868	2049	16	of	of	IN
hvd.rsl868	2049	17	soda	soda	NN
hvd.rsl868	2049	18	or	or	CC
hvd.rsl868	2049	19	saleratus	saleratus	NNP
hvd.rsl868	2049	20	,	,	,
hvd.rsl868	2049	21	and	and	CC
hvd.rsl868	2049	22	,	,	,
hvd.rsl868	2049	23	while	while	IN
hvd.rsl868	2049	24	it	-PRON-	PRP
hvd.rsl868	2049	25	foams	foam	VBZ
hvd.rsl868	2049	26	,	,	,
hvd.rsl868	2049	27	pour	pour	VB
hvd.rsl868	2049	28	it	-PRON-	PRP
hvd.rsl868	2049	29	over	over	IN
hvd.rsl868	2049	30	the	the	DT
hvd.rsl868	2049	31	butter	butter	NN
hvd.rsl868	2049	32	and	and	CC
hvd.rsl868	2049	33	egg	egg	NN
hvd.rsl868	2049	34	,	,	,
hvd.rsl868	2049	35	and	and	CC
hvd.rsl868	2049	36	beat	beat	VBD
hvd.rsl868	2049	37	together	together	RB
hvd.rsl868	2049	38	.	.	.
hvd.rsl868	2050	1	Add	add	VB
hvd.rsl868	2050	2	a	a	DT
hvd.rsl868	2050	3	table-	table-	NN
hvd.rsl868	2050	4	spoonful	spoonful	NN
hvd.rsl868	2050	5	of	of	IN
hvd.rsl868	2050	6	vinegar	vinegar	NN
hvd.rsl868	2050	7	,	,	,
hvd.rsl868	2050	8	and	and	CC
hvd.rsl868	2050	9	stir	stir	VB
hvd.rsl868	2050	10	in	in	RP
hvd.rsl868	2050	11	lightly	lightly	RB
hvd.rsl868	2050	12	enough	enough	JJ
hvd.rsl868	2050	13	flour	flour	NN
hvd.rsl868	2050	14	to	to	TO
hvd.rsl868	2050	15	roll	roll	VB
hvd.rsl868	2050	16	out	out	RP
hvd.rsl868	2050	17	and	and	CC
hvd.rsl868	2050	18	cut	cut	VBD
hvd.rsl868	2050	19	the	the	DT
hvd.rsl868	2050	20	dough	dough	NN
hvd.rsl868	2050	21	.	.	.
hvd.rsl868	2051	1	Half	half	JJ
hvd.rsl868	2051	2	-	-	HYPH
hvd.rsl868	2051	3	Pound	pound	NN
hvd.rsl868	2051	4	Cake.—One	cake.—one	CD
hvd.rsl868	2051	5	pound	pound	NN
hvd.rsl868	2051	6	of	of	IN
hvd.rsl868	2051	7	sugar	sugar	NN
hvd.rsl868	2051	8	,	,	,
hvd.rsl868	2051	9	one	one	CD
hvd.rsl868	2051	10	pound	pound	NN
hvd.rsl868	2051	11	of	of	IN
hvd.rsl868	2051	12	flour	flour	NN
hvd.rsl868	2051	13	,	,	,
hvd.rsl868	2051	14	one	one	CD
hvd.rsl868	2051	15	-	-	HYPH
hvd.rsl868	2051	16	half	half	NN
hvd.rsl868	2051	17	pound	pound	NN
hvd.rsl868	2051	18	of	of	IN
hvd.rsl868	2051	19	butter	butter	NN
hvd.rsl868	2051	20	,	,	,
hvd.rsl868	2051	21	one	one	CD
hvd.rsl868	2051	22	teacupful	teacupful	NN
hvd.rsl868	2051	23	of	of	IN
hvd.rsl868	2051	24	milk	milk	NN
hvd.rsl868	2051	25	,	,	,
hvd.rsl868	2051	26	four	four	CD
hvd.rsl868	2051	27	eggs	egg	NNS
hvd.rsl868	2051	28	.	.	.
hvd.rsl868	2052	1	Flavor	flavor	NN
hvd.rsl868	2052	2	to	to	TO
hvd.rsl868	2052	3	taste	taste	VB
hvd.rsl868	2052	4	.	.	.
hvd.rsl868	2053	1	Whip	whip	VB
hvd.rsl868	2053	2	up	up	RP
hvd.rsl868	2053	3	the	the	DT
hvd.rsl868	2053	4	sugar	sugar	NN
hvd.rsl868	2053	5	and	and	CC
hvd.rsl868	2053	6	eggs	egg	NNS
hvd.rsl868	2053	7	,	,	,
hvd.rsl868	2053	8	putting	put	VBG
hvd.rsl868	2053	9	in	in	RP
hvd.rsl868	2053	10	one	one	CD
hvd.rsl868	2053	11	egg	egg	NN
hvd.rsl868	2053	12	at	at	IN
hvd.rsl868	2053	13	a	a	DT
hvd.rsl868	2053	14	time	time	NN
hvd.rsl868	2053	15	.	.	.
hvd.rsl868	2054	1	Then	then	RB
hvd.rsl868	2054	2	stir	stir	VB
hvd.rsl868	2054	3	in	in	IN
hvd.rsl868	2054	4	the	the	DT
hvd.rsl868	2054	5	milk	milk	NN
hvd.rsl868	2054	6	and	and	CC
hvd.rsl868	2054	7	flavoring	flavoring	NN
hvd.rsl868	2054	8	,	,	,
hvd.rsl868	2054	9	following	follow	VBG
hvd.rsl868	2054	10	this	this	DT
hvd.rsl868	2054	11	with	with	IN
hvd.rsl868	2054	12	the	the	DT
hvd.rsl868	2054	13	flour	flour	NN
hvd.rsl868	2054	14	,	,	,
hvd.rsl868	2054	15	which	which	WDT
hvd.rsl868	2054	16	must	must	MD
hvd.rsl868	2054	17	be	be	VB
hvd.rsl868	2054	18	very	very	RB
hvd.rsl868	2054	19	thoroughly	thoroughly	RB
hvd.rsl868	2054	20	beaten	beat	VBN
hvd.rsl868	2054	21	into	into	IN
hvd.rsl868	2054	22	the	the	DT
hvd.rsl868	2054	23	batter	batter	NN
hvd.rsl868	2054	24	.	.	.
hvd.rsl868	2055	1	Pour	pour	VB
hvd.rsl868	2055	2	into	into	IN
hvd.rsl868	2055	3	paper	paper	NN
hvd.rsl868	2055	4	-	-	HYPH
hvd.rsl868	2055	5	lined	line	VBN
hvd.rsl868	2055	6	tins	tin	NNS
hvd.rsl868	2055	7	and	and	CC
hvd.rsl868	2055	8	bake	bake	VB
hvd.rsl868	2055	9	in	in	RP
hvd.rsl868	2055	10	a	a	DT
hvd.rsl868	2055	11	steady	steady	JJ
hvd.rsl868	2055	12	oven	oven	NN
hvd.rsl868	2055	13	for	for	IN
hvd.rsl868	2055	14	45	45	CD
hvd.rsl868	2055	15	minutes	minute	NNS
hvd.rsl868	2055	16	.	.	.
hvd.rsl868	2056	1	This	this	DT
hvd.rsl868	2056	2	quantity	quantity	NN
hvd.rsl868	2056	3	should	should	MD
hvd.rsl868	2056	4	make	make	VB
hvd.rsl868	2056	5	two	two	CD
hvd.rsl868	2056	6	loaves	loaf	NNS
hvd.rsl868	2056	7	.	.	.
hvd.rsl868	2057	1	The	the	DT
hvd.rsl868	2057	2	oven	oven	NN
hvd.rsl868	2057	3	must	must	MD
hvd.rsl868	2057	4	be	be	VB
hvd.rsl868	2057	5	well	well	RB
hvd.rsl868	2057	6	regulated	regulate	VBN
hvd.rsl868	2057	7	,	,	,
hvd.rsl868	2057	8	and	and	CC
hvd.rsl868	2057	9	care	care	VB
hvd.rsl868	2057	10	taken	take	VBN
hvd.rsl868	2057	11	to	to	TO
hvd.rsl868	2057	12	avoid	avoid	VB
hvd.rsl868	2057	13	any	any	DT
hvd.rsl868	2057	14	jar	jar	NN
hvd.rsl868	2057	15	,	,	,
hvd.rsl868	2057	16	or	or	CC
hvd.rsl868	2057	17	the	the	DT
hvd.rsl868	2057	18	cake^twill	cake^twill	NN
hvd.rsl868	2057	19	be	be	VB
hvd.rsl868	2057	20	apt	apt	JJ
hvd.rsl868	2057	21	to	to	TO
hvd.rsl868	2057	22	fall	fall	VB
hvd.rsl868	2057	23	in	in	IN
hvd.rsl868	2057	24	the	the	DT
hvd.rsl868	2057	25	middle	middle	NN
hvd.rsl868	2057	26	.	.	.
hvd.rsl868	2058	1	Hardenburg	Hardenburg	NNP
hvd.rsl868	2058	2	Cake.—This	Cake.—This	NNP
hvd.rsl868	2058	3	is	be	VBZ
hvd.rsl868	2058	4	an	an	DT
hvd.rsl868	2058	5	old	old	JJ
hvd.rsl868	2058	6	-	-	HYPH
hvd.rsl868	2058	7	fashioned	fashioned	JJ
hvd.rsl868	2058	8	Dutch	dutch	JJ
hvd.rsl868	2058	9	fruit	fruit	NN
hvd.rsl868	2058	10	cake	cake	NN
hvd.rsl868	2058	11	.	.	.
hvd.rsl868	2059	1	Cream	cream	NN
hvd.rsl868	2059	2	together	together	RB
hvd.rsl868	2059	3	a	a	DT
hvd.rsl868	2059	4	pound	pound	NN
hvd.rsl868	2059	5	and	and	CC
hvd.rsl868	2059	6	a	a	DT
hvd.rsl868	2059	7	half	half	NN
hvd.rsl868	2059	8	of	of	IN
hvd.rsl868	2059	9	butter	butter	NN
hvd.rsl868	2059	10	and	and	CC
hvd.rsl868	2059	11	two	two	CD
hvd.rsl868	2059	12	pounds	pound	NNS
hvd.rsl868	2059	13	of	of	IN
hvd.rsl868	2059	14	gran-	gran-	JJ
hvd.rsl868	2059	15	ulated	ulated	JJ
hvd.rsl868	2059	16	sugar	sugar	NN
hvd.rsl868	2059	17	.	.	.
hvd.rsl868	2060	1	Add	add	VB
hvd.rsl868	2060	2	one	one	CD
hvd.rsl868	2060	3	-	-	HYPH
hvd.rsl868	2060	4	half	half	NN
hvd.rsl868	2060	5	pint	pint	NN
hvd.rsl868	2060	6	of	of	IN
hvd.rsl868	2060	7	New	New	NNP
hvd.rsl868	2060	8	Orleans	Orleans	NNP
hvd.rsl868	2060	9	molasses	molasses	NN
hvd.rsl868	2060	10	,	,	,
hvd.rsl868	2060	11	the	the	DT
hvd.rsl868	2060	12	beaten	beat	VBN
hvd.rsl868	2060	13	yolks	yolk	NNS
hvd.rsl868	2060	14	of	of	IN
hvd.rsl868	2060	15	12	12	CD
hvd.rsl868	2060	16	eggs	egg	NNS
hvd.rsl868	2060	17	,	,	,
hvd.rsl868	2060	18	two	two	CD
hvd.rsl868	2060	19	ounces	ounce	NNS
hvd.rsl868	2060	20	of	of	IN
hvd.rsl868	2060	21	mixed	mixed	JJ
hvd.rsl868	2060	22	spices	spice	NNS
hvd.rsl868	2060	23	—	—	:
hvd.rsl868	2060	24	mace	mace	NN
hvd.rsl868	2060	25	,	,	,
hvd.rsl868	2060	26	cinnamon	cinnamon	NN
hvd.rsl868	2060	27	and	and	CC
hvd.rsl868	2060	28	cloves	clove	NNS
hvd.rsl868	2060	29	,	,	,
hvd.rsl868	2060	30	two	two	CD
hvd.rsl868	2060	31	grated	grate	VBN
hvd.rsl868	2060	32	nutmegs	nutmeg	NNS
hvd.rsl868	2060	33	,	,	,
hvd.rsl868	2060	34	one	one	CD
hvd.rsl868	2060	35	-	-	HYPH
hvd.rsl868	2060	36	half	half	NN
hvd.rsl868	2060	37	pound	pound	NN
hvd.rsl868	2060	38	candied	candy	VBN
hvd.rsl868	2060	39	peel	peel	NN
hvd.rsl868	2060	40	—	—	:
hvd.rsl868	2060	41	two	two	CD
hvd.rsl868	2060	42	pounds	pound	NNS
hvd.rsl868	2060	43	cleansed	cleanse	VBN
hvd.rsl868	2060	44	and	and	CC
hvd.rsl868	2060	45	dried	dry	VBN
hvd.rsl868	2060	46	currants	currant	NNS
hvd.rsl868	2060	47	,	,	,
hvd.rsl868	2060	48	four	four	CD
hvd.rsl868	2060	49	pounds	pound	NNS
hvd.rsl868	2060	50	stoned	stone	VBN
hvd.rsl868	2060	51	and	and	CC
hvd.rsl868	2060	52	cut	cut	VB
hvd.rsl868	2060	53	raisins	raisin	NNS
hvd.rsl868	2060	54	,	,	,
hvd.rsl868	2060	55	one-	one-	FW
hvd.rsl868	2060	56	THE	the	DT
hvd.rsl868	2060	57	JiURAL	JiURAL	NNP
hvd.rsl868	2060	58	COOK	COOK	NNP
hvd.rsl868	2060	59	BOOK	BOOK	NNP
hvd.rsl868	2060	60	.	.	.
hvd.rsl868	2061	1	101	101	CD
hvd.rsl868	2061	2	half	half	NN
hvd.rsl868	2061	3	pint	pint	NN
hvd.rsl868	2061	4	pickled	pickle	VBN
hvd.rsl868	2061	5	fruit	fruit	NN
hvd.rsl868	2061	6	syrup	syrup	NN
hvd.rsl868	2061	7	or	or	CC
hvd.rsl868	2061	8	boiled	boil	VBN
hvd.rsl868	2061	9	-	-	HYPH
hvd.rsl868	2061	10	down	down	RP
hvd.rsl868	2061	11	cider	cider	NN
hvd.rsl868	2061	12	,	,	,
hvd.rsl868	2061	13	and	and	CC
hvd.rsl868	2061	14	flour	flour	NN
hvd.rsl868	2061	15	to	to	TO
hvd.rsl868	2061	16	make	make	VB
hvd.rsl868	2061	17	the	the	DT
hvd.rsl868	2061	18	ingredients	ingredient	NNS
hvd.rsl868	2061	19	hang	hang	VB
hvd.rsl868	2061	20	together	together	RB
hvd.rsl868	2061	21	.	.	.
hvd.rsl868	2062	1	If	if	IN
hvd.rsl868	2062	2	not	not	RB
hvd.rsl868	2062	3	self	self	NN
hvd.rsl868	2062	4	-	-	HYPH
hvd.rsl868	2062	5	raising	raise	VBG
hvd.rsl868	2062	6	flour	flour	NN
hvd.rsl868	2062	7	,	,	,
hvd.rsl868	2062	8	add	add	VB
hvd.rsl868	2062	9	a	a	DT
hvd.rsl868	2062	10	dessertspoonful	dessertspoonful	NN
hvd.rsl868	2062	11	of	of	IN
hvd.rsl868	2062	12	baking	baking	NN
hvd.rsl868	2062	13	powder	powder	NN
hvd.rsl868	2062	14	.	.	.
hvd.rsl868	2063	1	About	about	RB
hvd.rsl868	2063	2	a	a	DT
hvd.rsl868	2063	3	pound	pound	NN
hvd.rsl868	2063	4	and	and	CC
hvd.rsl868	2063	5	a	a	DT
hvd.rsl868	2063	6	quarter	quarter	NN
hvd.rsl868	2063	7	of	of	IN
hvd.rsl868	2063	8	flour	flour	NN
hvd.rsl868	2063	9	will	will	MD
hvd.rsl868	2063	10	be	be	VB
hvd.rsl868	2063	11	re-	re-	RB
hvd.rsl868	2063	12	quired	quired	JJ
hvd.rsl868	2063	13	.	.	.
hvd.rsl868	2064	1	Lastly	lastly	RB
hvd.rsl868	2064	2	,	,	,
hvd.rsl868	2064	3	fold	fold	VB
hvd.rsl868	2064	4	in	in	IN
hvd.rsl868	2064	5	the	the	DT
hvd.rsl868	2064	6	stiffly	stiffly	RB
hvd.rsl868	2064	7	beaten	beat	VBN
hvd.rsl868	2064	8	whites	white	NNS
hvd.rsl868	2064	9	of	of	IN
hvd.rsl868	2064	10	the	the	DT
hvd.rsl868	2064	11	eggs	egg	NNS
hvd.rsl868	2064	12	.	.	.
hvd.rsl868	2065	1	Bake	bake	VB
hvd.rsl868	2065	2	three	three	CD
hvd.rsl868	2065	3	or	or	CC
hvd.rsl868	2065	4	four	four	CD
hvd.rsl868	2065	5	hours	hour	NNS
hvd.rsl868	2065	6	in	in	IN
hvd.rsl868	2065	7	a	a	DT
hvd.rsl868	2065	8	moderate	moderate	JJ
hvd.rsl868	2065	9	even	even	RB
hvd.rsl868	2065	10	,	,	,
hvd.rsl868	2065	11	taking	take	VBG
hvd.rsl868	2065	12	care	care	NN
hvd.rsl868	2065	13	not	not	RB
hvd.rsl868	2065	14	to	to	TO
hvd.rsl868	2065	15	disturb	disturb	VB
hvd.rsl868	2065	16	.	.	.
hvd.rsl868	2066	1	Honey	Honey	NNP
hvd.rsl868	2066	2	Apple	Apple	NNP
hvd.rsl868	2066	3	Cake.—Wash	Cake.—Wash	NNP
hvd.rsl868	2066	4	two	two	CD
hvd.rsl868	2066	5	cupfuls	cupful	NNS
hvd.rsl868	2066	6	of	of	IN
hvd.rsl868	2066	7	dried	dry	VBN
hvd.rsl868	2066	8	apples	apple	NNS
hvd.rsl868	2066	9	(	(	-LRB-
hvd.rsl868	2066	10	old	old	JJ
hvd.rsl868	2066	11	-	-	HYPH
hvd.rsl868	2066	12	fash-	fash-	NN
hvd.rsl868	2066	13	ioned	ione	VBN
hvd.rsl868	2066	14	kind	kind	NN
hvd.rsl868	2066	15	are	be	VBP
hvd.rsl868	2066	16	the	the	DT
hvd.rsl868	2066	17	best	good	JJS
hvd.rsl868	2066	18	)	)	-RRB-
hvd.rsl868	2066	19	and	and	CC
hvd.rsl868	2066	20	soak	soak	VB
hvd.rsl868	2066	21	them	-PRON-	PRP
hvd.rsl868	2066	22	over	over	IN
hvd.rsl868	2066	23	night	night	NN
hvd.rsl868	2066	24	.	.	.
hvd.rsl868	2067	1	Next	next	JJ
hvd.rsl868	2067	2	morning	morning	NN
hvd.rsl868	2067	3	drain	drain	VB
hvd.rsl868	2067	4	them	-PRON-	PRP
hvd.rsl868	2067	5	and	and	CC
hvd.rsl868	2067	6	mince	mince	NN
hvd.rsl868	2067	7	as	as	RB
hvd.rsl868	2067	8	fine	fine	JJ
hvd.rsl868	2067	9	as	as	IN
hvd.rsl868	2067	10	possible	possible	JJ
hvd.rsl868	2067	11	and	and	CC
hvd.rsl868	2067	12	simmer	simmer	VB
hvd.rsl868	2067	13	for	for	IN
hvd.rsl868	2067	14	.two	.two	CD
hvd.rsl868	2067	15	hours	hour	NNS
hvd.rsl868	2067	16	in	in	IN
hvd.rsl868	2067	17	a	a	DT
hvd.rsl868	2067	18	pint	pint	NN
hvd.rsl868	2067	19	of	of	IN
hvd.rsl868	2067	20	honey	honey	NN
hvd.rsl868	2067	21	.	.	.
hvd.rsl868	2068	1	Pour	pour	VB
hvd.rsl868	2068	2	into	into	IN
hvd.rsl868	2068	3	a	a	DT
hvd.rsl868	2068	4	bowl	bowl	NN
hvd.rsl868	2068	5	and	and	CC
hvd.rsl868	2068	6	add	add	VB
hvd.rsl868	2068	7	while	while	IN
hvd.rsl868	2068	8	hot	hot	JJ
hvd.rsl868	2068	9	half	half	PDT
hvd.rsl868	2068	10	a	a	DT
hvd.rsl868	2068	11	cupful	cupful	NN
hvd.rsl868	2068	12	of	of	IN
hvd.rsl868	2068	13	butter	butter	NN
hvd.rsl868	2068	14	,	,	,
hvd.rsl868	2068	15	stir	stir	VB
hvd.rsl868	2068	16	until	until	IN
hvd.rsl868	2068	17	butter	butter	NN
hvd.rsl868	2068	18	is	be	VBZ
hvd.rsl868	2068	19	melted	melt	VBN
hvd.rsl868	2068	20	and	and	CC
hvd.rsl868	2068	21	mixed	mix	VBN
hvd.rsl868	2068	22	,	,	,
hvd.rsl868	2068	23	then	then	RB
hvd.rsl868	2068	24	let	let	VB
hvd.rsl868	2068	25	cool	cool	VB
hvd.rsl868	2068	26	.	.	.
hvd.rsl868	2069	1	Add	add	VB
hvd.rsl868	2069	2	a	a	DT
hvd.rsl868	2069	3	cupful	cupful	NN
hvd.rsl868	2069	4	of	of	IN
hvd.rsl868	2069	5	sifted	sift	VBN
hvd.rsl868	2069	6	sugar	sugar	NN
hvd.rsl868	2069	7	and	and	CC
hvd.rsl868	2069	8	half	half	PDT
hvd.rsl868	2069	9	a	a	DT
hvd.rsl868	2069	10	cupful	cupful	NN
hvd.rsl868	2069	11	of	of	IN
hvd.rsl868	2069	12	milk	milk	NN
hvd.rsl868	2069	13	,	,	,
hvd.rsl868	2069	14	a	a	DT
hvd.rsl868	2069	15	teaspoonful	teaspoonful	NN
hvd.rsl868	2069	16	each	each	DT
hvd.rsl868	2069	17	of	of	IN
hvd.rsl868	2069	18	cloves	clove	NNS
hvd.rsl868	2069	19	and	and	CC
hvd.rsl868	2069	20	cinnamon	cinnamon	NN
hvd.rsl868	2069	21	,	,	,
hvd.rsl868	2069	22	the	the	DT
hvd.rsl868	2069	23	grated	grate	VBN
hvd.rsl868	2069	24	rind	rind	NN
hvd.rsl868	2069	25	of	of	IN
hvd.rsl868	2069	26	half	half	PDT
hvd.rsl868	2069	27	a	a	DT
hvd.rsl868	2069	28	lemon	lemon	NN
hvd.rsl868	2069	29	,	,	,
hvd.rsl868	2069	30	two	two	CD
hvd.rsl868	2069	31	eggs	egg	NNS
hvd.rsl868	2069	32	well	well	RB
hvd.rsl868	2069	33	beaten	beat	VBN
hvd.rsl868	2069	34	and	and	CC
hvd.rsl868	2069	35	two	two	CD
hvd.rsl868	2069	36	cupfuls	cupful	NNS
hvd.rsl868	2069	37	of	of	IN
hvd.rsl868	2069	38	flour	flour	NN
hvd.rsl868	2069	39	in	in	IN
hvd.rsl868	2069	40	which	which	WDT
hvd.rsl868	2069	41	you	-PRON-	PRP
hvd.rsl868	2069	42	have	have	VBP
hvd.rsl868	2069	43	mixed	mix	VBN
hvd.rsl868	2069	44	two	two	CD
hvd.rsl868	2069	45	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2069	46	of	of	IN
hvd.rsl868	2069	47	baking	baking	NN
hvd.rsl868	2069	48	powder	powder	NN
hvd.rsl868	2069	49	.	.	.
hvd.rsl868	2070	1	Line	line	NN
hvd.rsl868	2070	2	long	long	RB
hvd.rsl868	2070	3	,	,	,
hvd.rsl868	2070	4	shallow	shallow	JJ
hvd.rsl868	2070	5	tins	tin	NNS
hvd.rsl868	2070	6	with	with	IN
hvd.rsl868	2070	7	buttered	buttered	JJ
hvd.rsl868	2070	8	paper	paper	NN
hvd.rsl868	2070	9	and	and	CC
hvd.rsl868	2070	10	pour	pour	VB
hvd.rsl868	2070	11	in	in	IN
hvd.rsl868	2070	12	the	the	DT
hvd.rsl868	2070	13	batter	batter	NN
hvd.rsl868	2070	14	to	to	IN
hvd.rsl868	2070	15	depth	depth	NN
hvd.rsl868	2070	16	of	of	IN
hvd.rsl868	2070	17	half	half	PDT
hvd.rsl868	2070	18	an	an	DT
hvd.rsl868	2070	19	inch	inch	NN
hvd.rsl868	2070	20	.	.	.
hvd.rsl868	2071	1	When	when	WRB
hvd.rsl868	2071	2	baked	bake	VBN
hvd.rsl868	2071	3	cut	cut	NN
hvd.rsl868	2071	4	into	into	IN
hvd.rsl868	2071	5	strips	strip	NNS
hvd.rsl868	2071	6	size	size	NN
hvd.rsl868	2071	7	of	of	IN
hvd.rsl868	2071	8	lady	lady	NN
hvd.rsl868	2071	9	fingers	finger	NNS
hvd.rsl868	2071	10	and	and	CC
hvd.rsl868	2071	11	dust	dust	VB
hvd.rsl868	2071	12	the	the	DT
hvd.rsl868	2071	13	surface	surface	NN
hvd.rsl868	2071	14	with	with	IN
hvd.rsl868	2071	15	powdered	powder	VBN
hvd.rsl868	2071	16	sugar	sugar	NN
hvd.rsl868	2071	17	.	.	.
hvd.rsl868	2072	1	Hot	Hot	NNP
hvd.rsl868	2072	2	Cross	Cross	NNP
hvd.rsl868	2072	3	Buns.—Sift	Buns.—Sift	NNP
hvd.rsl868	2072	4	into	into	IN
hvd.rsl868	2072	5	a	a	DT
hvd.rsl868	2072	6	large	large	JJ
hvd.rsl868	2072	7	bowl	bowl	NN
hvd.rsl868	2072	8	one	one	CD
hvd.rsl868	2072	9	full	full	JJ
hvd.rsl868	2072	10	quart	quart	NN
hvd.rsl868	2072	11	of	of	IN
hvd.rsl868	2072	12	flour	flour	NN
hvd.rsl868	2072	13	,	,	,
hvd.rsl868	2072	14	half	half	PDT
hvd.rsl868	2072	15	a	a	DT
hvd.rsl868	2072	16	cupful	cupful	NN
hvd.rsl868	2072	17	of	of	IN
hvd.rsl868	2072	18	sugar	sugar	NN
hvd.rsl868	2072	19	,	,	,
hvd.rsl868	2072	20	and	and	CC
hvd.rsl868	2072	21	half	half	PDT
hvd.rsl868	2072	22	a	a	DT
hvd.rsl868	2072	23	teaspoonful	teaspoonful	NN
hvd.rsl868	2072	24	of	of	IN
hvd.rsl868	2072	25	salt	salt	NN
hvd.rsl868	2072	26	;	;	:
hvd.rsl868	2072	27	dissolve	dissolve	VB
hvd.rsl868	2072	28	one	one	CD
hvd.rsl868	2072	29	-	-	HYPH
hvd.rsl868	2072	30	fourth	fourth	NN
hvd.rsl868	2072	31	of	of	IN
hvd.rsl868	2072	32	a	a	DT
hvd.rsl868	2072	33	cupful	cupful	NN
hvd.rsl868	2072	34	of	of	IN
hvd.rsl868	2072	35	butter	butter	NN
hvd.rsl868	2072	36	in	in	IN
hvd.rsl868	2072	37	a	a	DT
hvd.rsl868	2072	38	generous	generous	JJ
hvd.rsl868	2072	39	half	half	JJ
hvd.rsl868	2072	40	-	-	HYPH
hvd.rsl868	2072	41	pint	pint	NN
hvd.rsl868	2072	42	of	of	IN
hvd.rsl868	2072	43	warm	warm	JJ
hvd.rsl868	2072	44	milk	milk	NN
hvd.rsl868	2072	45	,	,	,
hvd.rsl868	2072	46	and	and	CC
hvd.rsl868	2072	47	add	add	VB
hvd.rsl868	2072	48	to	to	IN
hvd.rsl868	2072	49	the	the	DT
hvd.rsl868	2072	50	dry	dry	JJ
hvd.rsl868	2072	51	ingredients	ingredient	NNS
hvd.rsl868	2072	52	,	,	,
hvd.rsl868	2072	53	with	with	IN
hvd.rsl868	2072	54	the	the	DT
hvd.rsl868	2072	55	yolks	yolk	NNS
hvd.rsl868	2072	56	of	of	IN
hvd.rsl868	2072	57	two	two	CD
hvd.rsl868	2072	58	beaten	beat	VBN
hvd.rsl868	2072	59	eggs	egg	NNS
hvd.rsl868	2072	60	;	;	:
hvd.rsl868	2072	61	add	add	VB
hvd.rsl868	2072	62	half	half	PDT
hvd.rsl868	2072	63	a	a	DT
hvd.rsl868	2072	64	yeast	yeast	NN
hvd.rsl868	2072	65	cake	cake	NN
hvd.rsl868	2072	66	dissolved	dissolve	VBN
hvd.rsl868	2072	67	in	in	IN
hvd.rsl868	2072	68	a	a	DT
hvd.rsl868	2072	69	little	little	JJ
hvd.rsl868	2072	70	water	water	NN
hvd.rsl868	2072	71	,	,	,
hvd.rsl868	2072	72	half	half	PDT
hvd.rsl868	2072	73	a	a	DT
hvd.rsl868	2072	74	nutmeg	nutmeg	NN
hvd.rsl868	2072	75	grated	grate	VBN
hvd.rsl868	2072	76	,	,	,
hvd.rsl868	2072	77	and	and	CC
hvd.rsl868	2072	78	the	the	DT
hvd.rsl868	2072	79	whites	white	NNS
hvd.rsl868	2072	80	of	of	IN
hvd.rsl868	2072	81	the	the	DT
hvd.rsl868	2072	82	two	two	CD
hvd.rsl868	2072	83	eggs	egg	NNS
hvd.rsl868	2072	84	,	,	,
hvd.rsl868	2072	85	beaten	beat	VBD
hvd.rsl868	2072	86	stiff	stiff	JJ
hvd.rsl868	2072	87	;	;	:
hvd.rsl868	2072	88	this	this	DT
hvd.rsl868	2072	89	should	should	MD
hvd.rsl868	2072	90	make	make	VB
hvd.rsl868	2072	91	a	a	DT
hvd.rsl868	2072	92	very	very	RB
hvd.rsl868	2072	93	soft	soft	JJ
hvd.rsl868	2072	94	dough	dough	NN
hvd.rsl868	2072	95	.	.	.
hvd.rsl868	2073	1	Cover	cover	VB
hvd.rsl868	2073	2	the	the	DT
hvd.rsl868	2073	3	bowl	bowl	NN
hvd.rsl868	2073	4	with	with	IN
hvd.rsl868	2073	5	a	a	DT
hvd.rsl868	2073	6	clean	clean	JJ
hvd.rsl868	2073	7	cloth	cloth	NN
hvd.rsl868	2073	8	,	,	,
hvd.rsl868	2073	9	place	place	VB
hvd.rsl868	2073	10	it	-PRON-	PRP
hvd.rsl868	2073	11	where	where	WRB
hvd.rsl868	2073	12	it	-PRON-	PRP
hvd.rsl868	2073	13	will	will	MD
hvd.rsl868	2073	14	keep	keep	VB
hvd.rsl868	2073	15	warm	warm	JJ
hvd.rsl868	2073	16	,	,	,
hvd.rsl868	2073	17	and	and	CC
hvd.rsl868	2073	18	let	let	VB
hvd.rsl868	2073	19	it	-PRON-	PRP
hvd.rsl868	2073	20	rise	rise	VB
hvd.rsl868	2073	21	over	over	IN
hvd.rsl868	2073	22	night	night	NN
hvd.rsl868	2073	23	.	.	.
hvd.rsl868	2074	1	In	in	IN
hvd.rsl868	2074	2	the	the	DT
hvd.rsl868	2074	3	morning	morning	NN
hvd.rsl868	2074	4	take	take	VB
hvd.rsl868	2074	5	pieces	piece	NNS
hvd.rsl868	2074	6	of	of	IN
hvd.rsl868	2074	7	the	the	DT
hvd.rsl868	2074	8	dough	dough	NN
hvd.rsl868	2074	9	the	the	DT
hvd.rsl868	2074	10	size	size	NN
hvd.rsl868	2074	11	of	of	IN
hvd.rsl868	2074	12	an	an	DT
hvd.rsl868	2074	13	egg	egg	NN
hvd.rsl868	2074	14	and	and	CC
hvd.rsl868	2074	15	,	,	,
hvd.rsl868	2074	16	with	with	IN
hvd.rsl868	2074	17	a	a	DT
hvd.rsl868	2074	18	little	little	JJ
hvd.rsl868	2074	19	flour	flour	NN
hvd.rsl868	2074	20	,	,	,
hvd.rsl868	2074	21	mold	mold	VB
hvd.rsl868	2074	22	them	-PRON-	PRP
hvd.rsl868	2074	23	into	into	IN
hvd.rsl868	2074	24	round	round	JJ
hvd.rsl868	2074	25	cakes	cake	NNS
hvd.rsl868	2074	26	an	an	DT
hvd.rsl868	2074	27	inch	inch	NN
hvd.rsl868	2074	28	in	in	IN
hvd.rsl868	2074	29	thickness	thickness	NN
hvd.rsl868	2074	30	.	.	.
hvd.rsl868	2075	1	Place	place	VB
hvd.rsl868	2075	2	them	-PRON-	PRP
hvd.rsl868	2075	3	on	on	IN
hvd.rsl868	2075	4	a	a	DT
hvd.rsl868	2075	5	buttered	buttered	JJ
hvd.rsl868	2075	6	tin	tin	NN
hvd.rsl868	2075	7	,	,	,
hvd.rsl868	2075	8	leaving	leave	VBG
hvd.rsl868	2075	9	a	a	DT
hvd.rsl868	2075	10	little	little	JJ
hvd.rsl868	2075	11	space	space	NN
hvd.rsl868	2075	12	between	between	IN
hvd.rsl868	2075	13	.	.	.
hvd.rsl868	2076	1	Cover	cover	VB
hvd.rsl868	2076	2	the	the	DT
hvd.rsl868	2076	3	tins	tin	NNS
hvd.rsl868	2076	4	and	and	CC
hvd.rsl868	2076	5	set	set	VBN
hvd.rsl868	2076	6	in	in	IN
hvd.rsl868	2076	7	a	a	DT
hvd.rsl868	2076	8	warm	warm	JJ
hvd.rsl868	2076	9	place	place	NN
hvd.rsl868	2076	10	for	for	IN
hvd.rsl868	2076	11	the	the	DT
hvd.rsl868	2076	12	buns	bun	NNS
hvd.rsl868	2076	13	to	to	TO
hvd.rsl868	2076	14	rise	rise	VB
hvd.rsl868	2076	15	;	;	:
hvd.rsl868	2076	16	they	-PRON-	PRP
hvd.rsl868	2076	17	should	should	MD
hvd.rsl868	2076	18	be	be	VB
hvd.rsl868	2076	19	double	double	PDT
hvd.rsl868	2076	20	their	-PRON-	PRP$
hvd.rsl868	2076	21	original	original	JJ
hvd.rsl868	2076	22	size	size	NN
hvd.rsl868	2076	23	.	.	.
hvd.rsl868	2077	1	With	with	IN
hvd.rsl868	2077	2	a	a	DT
hvd.rsl868	2077	3	sharp	sharp	JJ
hvd.rsl868	2077	4	knife	knife	NN
hvd.rsl868	2077	5	cut	cut	VBD
hvd.rsl868	2077	6	a	a	DT
hvd.rsl868	2077	7	cross	cross	NN
hvd.rsl868	2077	8	in	in	IN
hvd.rsl868	2077	9	the	the	DT
hvd.rsl868	2077	10	center	center	NN
hvd.rsl868	2077	11	of	of	IN
hvd.rsl868	2077	12	each	each	DT
hvd.rsl868	2077	13	bun	bun	NN
hvd.rsl868	2077	14	.	.	.
hvd.rsl868	2078	1	Bake	bake	VB
hvd.rsl868	2078	2	them	-PRON-	PRP
hvd.rsl868	2078	3	in	in	IN
hvd.rsl868	2078	4	a	a	DT
hvd.rsl868	2078	5	moderate	moderate	JJ
hvd.rsl868	2078	6	oven	oven	NN
hvd.rsl868	2078	7	for	for	IN
hvd.rsl868	2078	8	about	about	RB
hvd.rsl868	2078	9	half	half	PDT
hvd.rsl868	2078	10	an	an	DT
hvd.rsl868	2078	11	hour	hour	NN
hvd.rsl868	2078	12	.	.	.
hvd.rsl868	2079	1	When	when	WRB
hvd.rsl868	2079	2	the	the	DT
hvd.rsl868	2079	3	buns	bun	NNS
hvd.rsl868	2079	4	are	be	VBP
hvd.rsl868	2079	5	baked	bake	VBN
hvd.rsl868	2079	6	,	,	,
hvd.rsl868	2079	7	brush	brush	VB
hvd.rsl868	2079	8	the	the	DT
hvd.rsl868	2079	9	top	top	NN
hvd.rsl868	2079	10	with	with	IN
hvd.rsl868	2079	11	a	a	DT
hvd.rsl868	2079	12	syrup	syrup	NN
hvd.rsl868	2079	13	made	make	VBN
hvd.rsl868	2079	14	of	of	IN
hvd.rsl868	2079	15	sugar	sugar	NN
hvd.rsl868	2079	16	and	and	CC
hvd.rsl868	2079	17	water	water	NN
hvd.rsl868	2079	18	.	.	.
hvd.rsl868	2080	1	A	a	DT
hvd.rsl868	2080	2	few	few	JJ
hvd.rsl868	2080	3	currants	currant	NNS
hvd.rsl868	2080	4	or	or	CC
hvd.rsl868	2080	5	a	a	DT
hvd.rsl868	2080	6	little	little	JJ
hvd.rsl868	2080	7	candied	candy	VBN
hvd.rsl868	2080	8	peel	peel	NN
hvd.rsl868	2080	9	is	be	VBZ
hvd.rsl868	2080	10	usually	usually	RB
hvd.rsl868	2080	11	added	add	VBN
hvd.rsl868	2080	12	to	to	IN
hvd.rsl868	2080	13	this	this	DT
hvd.rsl868	2080	14	recipe	recipe	NN
hvd.rsl868	2080	15	.	.	.
hvd.rsl868	2081	1	Icing	icing	NN
hvd.rsl868	2081	2	,	,	,
hvd.rsl868	2081	3	Plain.—Dissolve	plain.—dissolve	NN
hvd.rsl868	2081	4	one	one	CD
hvd.rsl868	2081	5	cupful	cupful	NN
hvd.rsl868	2081	6	of	of	IN
hvd.rsl868	2081	7	granulated	granulated	JJ
hvd.rsl868	2081	8	sugar	sugar	NN
hvd.rsl868	2081	9	in	in	IN
hvd.rsl868	2081	10	one	one	CD
hvd.rsl868	2081	11	-	-	HYPH
hvd.rsl868	2081	12	quarter	quarter	NN
hvd.rsl868	2081	13	of	of	IN
hvd.rsl868	2081	14	a	a	DT
hvd.rsl868	2081	15	cupful	cupful	NN
hvd.rsl868	2081	16	of	of	IN
hvd.rsl868	2081	17	hot	hot	JJ
hvd.rsl868	2081	18	water	water	NN
hvd.rsl868	2081	19	;	;	:
hvd.rsl868	2081	20	flavor	flavor	NN
hvd.rsl868	2081	21	with	with	IN
hvd.rsl868	2081	22	essence	essence	NN
hvd.rsl868	2081	23	of	of	IN
hvd.rsl868	2081	24	vanilla	vanilla	NN
hvd.rsl868	2081	25	or	or	CC
hvd.rsl868	2081	26	some	some	DT
hvd.rsl868	2081	27	orange	orange	JJ
hvd.rsl868	2081	28	juice	juice	NN
hvd.rsl868	2081	29	and	and	CC
hvd.rsl868	2081	30	cook	cook	NN
hvd.rsl868	2081	31	until	until	IN
hvd.rsl868	2081	32	it	-PRON-	PRP
hvd.rsl868	2081	33	threads	thread	VBZ
hvd.rsl868	2081	34	.	.	.
hvd.rsl868	2082	1	Then	then	RB
hvd.rsl868	2082	2	pour	pour	VB
hvd.rsl868	2082	3	it	-PRON-	PRP
hvd.rsl868	2082	4	slowly	slowly	RB
hvd.rsl868	2082	5	over	over	IN
hvd.rsl868	2082	6	the	the	DT
hvd.rsl868	2082	7	whipped	whip	VBN
hvd.rsl868	2082	8	white	white	NN
hvd.rsl868	2082	9	of	of	IN
hvd.rsl868	2082	10	an	an	DT
hvd.rsl868	2082	11	egg	egg	NN
hvd.rsl868	2082	12	,	,	,
hvd.rsl868	2082	13	beating	beat	VBG
hvd.rsl868	2082	14	the	the	DT
hvd.rsl868	2082	15	mixture	mixture	NN
hvd.rsl868	2082	16	all	all	PDT
hvd.rsl868	2082	17	the	the	DT
hvd.rsl868	2082	18	time	time	NN
hvd.rsl868	2082	19	until	until	IN
hvd.rsl868	2082	20	cool	cool	JJ
hvd.rsl868	2082	21	.	.	.
hvd.rsl868	2083	1	Imperial	imperial	JJ
hvd.rsl868	2083	2	Cake.—One	cake.—one	CD
hvd.rsl868	2083	3	pound	pound	NN
hvd.rsl868	2083	4	of	of	IN
hvd.rsl868	2083	5	sugar	sugar	NN
hvd.rsl868	2083	6	,	,	,
hvd.rsl868	2083	7	one	one	CD
hvd.rsl868	2083	8	pound	pound	NN
hvd.rsl868	2083	9	of	of	IN
hvd.rsl868	2083	10	flour	flour	NN
hvd.rsl868	2083	11	,	,	,
hvd.rsl868	2083	12	three	three	CD
hvd.rsl868	2083	13	-	-	HYPH
hvd.rsl868	2083	14	quar-	quar-	NN
hvd.rsl868	2083	15	ters	ter	NNS
hvd.rsl868	2083	16	pound	pound	NN
hvd.rsl868	2083	17	of	of	IN
hvd.rsl868	2083	18	butter	butter	NN
hvd.rsl868	2083	19	,	,	,
hvd.rsl868	2083	20	one	one	CD
hvd.rsl868	2083	21	pound	pound	NN
hvd.rsl868	2083	22	of	of	IN
hvd.rsl868	2083	23	almonds	almond	NNS
hvd.rsl868	2083	24	,	,	,
hvd.rsl868	2083	25	blanched	blanch	VBN
hvd.rsl868	2083	26	and	and	CC
hvd.rsl868	2083	27	cut	cut	VBN
hvd.rsl868	2083	28	fine	fine	RB
hvd.rsl868	2083	29	;	;	:
hvd.rsl868	2083	30	one-	one-	JJ
hvd.rsl868	2083	31	half	half	JJ
hvd.rsl868	2083	32	pound	pound	NN
hvd.rsl868	2083	33	of	of	IN
hvd.rsl868	2083	34	citron	citron	NN
hvd.rsl868	2083	35	,	,	,
hvd.rsl868	2083	36	one	one	CD
hvd.rsl868	2083	37	-	-	HYPH
hvd.rsl868	2083	38	quarter	quarter	NN
hvd.rsl868	2083	39	pound	pound	NN
hvd.rsl868	2083	40	candied	candy	VBN
hvd.rsl868	2083	41	cherries	cherry	NNS
hvd.rsl868	2083	42	,	,	,
hvd.rsl868	2083	43	one	one	CD
hvd.rsl868	2083	44	-	-	HYPH
hvd.rsl868	2083	45	half	half	NN
hvd.rsl868	2083	46	pound	pound	NN
hvd.rsl868	2083	47	of	of	IN
hvd.rsl868	2083	48	seeded	seed	VBN
hvd.rsl868	2083	49	raisins	raisin	NNS
hvd.rsl868	2083	50	,	,	,
hvd.rsl868	2083	51	rind	rind	NN
hvd.rsl868	2083	52	and	and	CC
hvd.rsl868	2083	53	juice	juice	NN
hvd.rsl868	2083	54	of	of	IN
hvd.rsl868	2083	55	one	one	CD
hvd.rsl868	2083	56	lemon	lemon	NN
hvd.rsl868	2083	57	,	,	,
hvd.rsl868	2083	58	two	two	CD
hvd.rsl868	2083	59	pieces	piece	NNS
hvd.rsl868	2083	60	of	of	IN
hvd.rsl868	2083	61	candied	candy	VBN
hvd.rsl868	2083	62	orange	orange	NN
hvd.rsl868	2083	63	,	,	,
hvd.rsl868	2083	64	one	one	CD
hvd.rsl868	2083	65	nutmeg	nutmeg	NN
hvd.rsl868	2083	66	,	,	,
hvd.rsl868	2083	67	10	10	CD
hvd.rsl868	2083	68	eggs	egg	NNS
hvd.rsl868	2083	69	.	.	.
hvd.rsl868	2084	1	Bake	bake	VB
hvd.rsl868	2084	2	in	in	IN
hvd.rsl868	2084	3	a	a	DT
hvd.rsl868	2084	4	loaf	loaf	NN
hvd.rsl868	2084	5	in	in	IN
hvd.rsl868	2084	6	a	a	DT
hvd.rsl868	2084	7	moderate	moderate	JJ
hvd.rsl868	2084	8	oven	oven	NN
hvd.rsl868	2084	9	.	.	.
hvd.rsl868	2085	1	This	this	DT
hvd.rsl868	2085	2	is	be	VBZ
hvd.rsl868	2085	3	a	a	DT
hvd.rsl868	2085	4	rich	rich	JJ
hvd.rsl868	2085	5	and	and	CC
hvd.rsl868	2085	6	delicious	delicious	JJ
hvd.rsl868	2085	7	cake	cake	NN
hvd.rsl868	2085	8	,	,	,
hvd.rsl868	2085	9	that	that	DT
hvd.rsl868	2085	10	can	can	MD
hvd.rsl868	2085	11	be	be	VB
hvd.rsl868	2085	12	made	make	VBN
hvd.rsl868	2085	13	some	some	DT
hvd.rsl868	2085	14	time	time	NN
hvd.rsl868	2085	15	before	before	IN
hvd.rsl868	2085	16	it	-PRON-	PRP
hvd.rsl868	2085	17	is	be	VBZ
hvd.rsl868	2085	18	used	use	VBN
hvd.rsl868	2085	19	.	.	.
hvd.rsl868	2086	1	Grandmother	Grandmother	NNP
hvd.rsl868	2086	2	's	's	POS
hvd.rsl868	2086	3	Jumbles.—Work	Jumbles.—Work	NNP
hvd.rsl868	2086	4	three	three	CD
hvd.rsl868	2086	5	-	-	HYPH
hvd.rsl868	2086	6	quarters	quarter	NNS
hvd.rsl868	2086	7	of	of	IN
hvd.rsl868	2086	8	a	a	DT
hvd.rsl868	2086	9	pound	pound	NN
hvd.rsl868	2086	10	of	of	IN
hvd.rsl868	2086	11	butter	butter	NN
hvd.rsl868	2086	12	102	102	CD
hvd.rsl868	2086	13	THE	the	DT
hvd.rsl868	2086	14	RURAL	rural	JJ
hvd.rsl868	2086	15	COOK	COOK	NNP
hvd.rsl868	2086	16	BOOK	book	NN
hvd.rsl868	2086	17	.	.	.
hvd.rsl868	2087	1	into	into	IN
hvd.rsl868	2087	2	a	a	DT
hvd.rsl868	2087	3	pound	pound	NN
hvd.rsl868	2087	4	and	and	CC
hvd.rsl868	2087	5	a	a	DT
hvd.rsl868	2087	6	half	half	NN
hvd.rsl868	2087	7	of	of	IN
hvd.rsl868	2087	8	flour	flour	NN
hvd.rsl868	2087	9	and	and	CC
hvd.rsl868	2087	10	half	half	PDT
hvd.rsl868	2087	11	a	a	DT
hvd.rsl868	2087	12	pound	pound	NN
hvd.rsl868	2087	13	of	of	IN
hvd.rsl868	2087	14	sugar	sugar	NN
hvd.rsl868	2087	15	.	.	.
hvd.rsl868	2088	1	Flavor	flavor	NN
hvd.rsl868	2088	2	with	with	IN
hvd.rsl868	2088	3	grated	grate	VBN
hvd.rsl868	2088	4	nutmeg	nutmeg	NN
hvd.rsl868	2088	5	,	,	,
hvd.rsl868	2088	6	cinnamon	cinnamon	NN
hvd.rsl868	2088	7	or	or	CC
hvd.rsl868	2088	8	lemon	lemon	NN
hvd.rsl868	2088	9	extract	extract	NN
hvd.rsl868	2088	10	,	,	,
hvd.rsl868	2088	11	and	and	CC
hvd.rsl868	2088	12	add	add	VB
hvd.rsl868	2088	13	three	three	CD
hvd.rsl868	2088	14	well	well	RB
hvd.rsl868	2088	15	beaten	beat	VBN
hvd.rsl868	2088	16	eggs	egg	NNS
hvd.rsl868	2088	17	.	.	.
hvd.rsl868	2089	1	Work	work	VB
hvd.rsl868	2089	2	all	all	RB
hvd.rsl868	2089	3	well	well	RB
hvd.rsl868	2089	4	together	together	RB
hvd.rsl868	2089	5	into	into	IN
hvd.rsl868	2089	6	a	a	DT
hvd.rsl868	2089	7	smooth	smooth	JJ
hvd.rsl868	2089	8	paste	paste	NN
hvd.rsl868	2089	9	and	and	CC
hvd.rsl868	2089	10	roll	roll	VB
hvd.rsl868	2089	11	out	out	RP
hvd.rsl868	2089	12	an	an	DT
hvd.rsl868	2089	13	eighth	eighth	NN
hvd.rsl868	2089	14	of	of	IN
hvd.rsl868	2089	15	an	an	DT
hvd.rsl868	2089	16	inch	inch	NN
hvd.rsl868	2089	17	in	in	IN
hvd.rsl868	2089	18	thickness	thickness	NN
hvd.rsl868	2089	19	.	.	.
hvd.rsl868	2090	1	Sprinkle	sprinkle	VB
hvd.rsl868	2090	2	crushed	crush	VBN
hvd.rsl868	2090	3	loaf	loaf	NN
hvd.rsl868	2090	4	sugar	sugar	NN
hvd.rsl868	2090	5	over	over	IN
hvd.rsl868	2090	6	it	-PRON-	PRP
hvd.rsl868	2090	7	and	and	CC
hvd.rsl868	2090	8	cut	cut	VBD
hvd.rsl868	2090	9	into	into	IN
hvd.rsl868	2090	10	round	round	JJ
hvd.rsl868	2090	11	cakes	cake	NNS
hvd.rsl868	2090	12	with	with	IN
hvd.rsl868	2090	13	a	a	DT
hvd.rsl868	2090	14	very	very	RB
hvd.rsl868	2090	15	small	small	JJ
hvd.rsl868	2090	16	cutter	cutter	NN
hvd.rsl868	2090	17	;	;	:
hvd.rsl868	2090	18	take	take	VB
hvd.rsl868	2090	19	out	out	RP
hvd.rsl868	2090	20	the	the	DT
hvd.rsl868	2090	21	center	center	NN
hvd.rsl868	2090	22	.	.	.
hvd.rsl868	2091	1	Lay	lie	VBN
hvd.rsl868	2091	2	on	on	IN
hvd.rsl868	2091	3	bak-	bak-	FW
hvd.rsl868	2091	4	ing	e	VBG
hvd.rsl868	2091	5	sheets	sheet	NNS
hvd.rsl868	2091	6	and	and	CC
hvd.rsl868	2091	7	bake	bake	VB
hvd.rsl868	2091	8	in	in	RP
hvd.rsl868	2091	9	a	a	DT
hvd.rsl868	2091	10	quick	quick	JJ
hvd.rsl868	2091	11	oven	oven	NN
hvd.rsl868	2091	12	,	,	,
hvd.rsl868	2091	13	without	without	IN
hvd.rsl868	2091	14	browning	browning	NN
hvd.rsl868	2091	15	,	,	,
hvd.rsl868	2091	16	about	about	RB
hvd.rsl868	2091	17	10	10	CD
hvd.rsl868	2091	18	minutes	minute	NNS
hvd.rsl868	2091	19	.	.	.
hvd.rsl868	2092	1	Jumbles	Jumbles	NNP
hvd.rsl868	2092	2	Without	without	IN
hvd.rsl868	2092	3	Eggs.—A	Eggs.—A	NNP
hvd.rsl868	2092	4	half	half	RB
hvd.rsl868	2092	5	cupful	cupful	NN
hvd.rsl868	2092	6	each	each	DT
hvd.rsl868	2092	7	of	of	IN
hvd.rsl868	2092	8	butter	butter	NN
hvd.rsl868	2092	9	and	and	CC
hvd.rsl868	2092	10	slightly	slightly	RB
hvd.rsl868	2092	11	soured	sour	VBN
hvd.rsl868	2092	12	milk	milk	NN
hvd.rsl868	2092	13	,	,	,
hvd.rsl868	2092	14	one	one	CD
hvd.rsl868	2092	15	cupful	cupful	NN
hvd.rsl868	2092	16	of	of	IN
hvd.rsl868	2092	17	sugar	sugar	NN
hvd.rsl868	2092	18	,	,	,
hvd.rsl868	2092	19	a	a	DT
hvd.rsl868	2092	20	half	half	JJ
hvd.rsl868	2092	21	teaspoonful	teaspoonful	NN
hvd.rsl868	2092	22	of	of	IN
hvd.rsl868	2092	23	soda	soda	NN
hvd.rsl868	2092	24	,	,	,
hvd.rsl868	2092	25	saltspoonful	saltspoonful	NNP
hvd.rsl868	2092	26	of	of	IN
hvd.rsl868	2092	27	salt	salt	NN
hvd.rsl868	2092	28	,	,	,
hvd.rsl868	2092	29	the	the	DT
hvd.rsl868	2092	30	same	same	JJ
hvd.rsl868	2092	31	of	of	IN
hvd.rsl868	2092	32	nutmeg	nutmeg	NN
hvd.rsl868	2092	33	and	and	CC
hvd.rsl868	2092	34	cinnamon	cinnamon	NN
hvd.rsl868	2092	35	mixed	mix	VBN
hvd.rsl868	2092	36	,	,	,
hvd.rsl868	2092	37	the	the	DT
hvd.rsl868	2092	38	grated	grate	VBN
hvd.rsl868	2092	39	yellow	yellow	JJ
hvd.rsl868	2092	40	rind	rind	NN
hvd.rsl868	2092	41	of	of	IN
hvd.rsl868	2092	42	half	half	PDT
hvd.rsl868	2092	43	a	a	DT
hvd.rsl868	2092	44	lemon	lemon	NN
hvd.rsl868	2092	45	,	,	,
hvd.rsl868	2092	46	and	and	CC
hvd.rsl868	2092	47	a	a	DT
hvd.rsl868	2092	48	teaspoonful	teaspoonful	NN
hvd.rsl868	2092	49	of	of	IN
hvd.rsl868	2092	50	lemon	lemon	NN
hvd.rsl868	2092	51	juice	juice	NN
hvd.rsl868	2092	52	,	,	,
hvd.rsl868	2092	53	two	two	CD
hvd.rsl868	2092	54	cupfuls	cupful	NNS
hvd.rsl868	2092	55	of	of	IN
hvd.rsl868	2092	56	flour	flour	NN
hvd.rsl868	2092	57	to	to	TO
hvd.rsl868	2092	58	stiffen	stiffen	VB
hvd.rsl868	2092	59	.	.	.
hvd.rsl868	2093	1	Bake	bake	VB
hvd.rsl868	2093	2	in	in	IN
hvd.rsl868	2093	3	rings	ring	NNS
hvd.rsl868	2093	4	in	in	IN
hvd.rsl868	2093	5	a	a	DT
hvd.rsl868	2093	6	hot	hot	JJ
hvd.rsl868	2093	7	oven	oven	NN
hvd.rsl868	2093	8	.	.	.
hvd.rsl868	2094	1	A	a	DT
hvd.rsl868	2094	2	cupful	cupful	NN
hvd.rsl868	2094	3	of	of	IN
hvd.rsl868	2094	4	clean	clean	JJ
hvd.rsl868	2094	5	,	,	,
hvd.rsl868	2094	6	light	light	JJ
hvd.rsl868	2094	7	,	,	,
hvd.rsl868	2094	8	new-	new-	DT
hvd.rsl868	2094	9	fallen	fall	VBN
hvd.rsl868	2094	10	snow	snow	NN
hvd.rsl868	2094	11	stirred	stir	VBD
hvd.rsl868	2094	12	into	into	IN
hvd.rsl868	2094	13	cake	cake	NN
hvd.rsl868	2094	14	,	,	,
hvd.rsl868	2094	15	or	or	CC
hvd.rsl868	2094	16	other	other	JJ
hvd.rsl868	2094	17	batters	batter	NNS
hvd.rsl868	2094	18	,	,	,
hvd.rsl868	2094	19	briskly	briskly	RB
hvd.rsl868	2094	20	,	,	,
hvd.rsl868	2094	21	the	the	DT
hvd.rsl868	2094	22	very	very	RB
hvd.rsl868	2094	23	last	last	JJ
hvd.rsl868	2094	24	thing	thing	NN
hvd.rsl868	2094	25	before	before	IN
hvd.rsl868	2094	26	turning	turn	VBG
hvd.rsl868	2094	27	it	-PRON-	PRP
hvd.rsl868	2094	28	into	into	IN
hvd.rsl868	2094	29	the	the	DT
hvd.rsl868	2094	30	baking	baking	NN
hvd.rsl868	2094	31	pan	pan	NN
hvd.rsl868	2094	32	,	,	,
hvd.rsl868	2094	33	is	be	VBZ
hvd.rsl868	2094	34	a	a	DT
hvd.rsl868	2094	35	good	good	JJ
hvd.rsl868	2094	36	substitute	substitute	NN
hvd.rsl868	2094	37	for	for	IN
hvd.rsl868	2094	38	eggs	egg	NNS
hvd.rsl868	2094	39	.	.	.
hvd.rsl868	2095	1	When	when	WRB
hvd.rsl868	2095	2	snow	snow	NN
hvd.rsl868	2095	3	is	be	VBZ
hvd.rsl868	2095	4	used	use	VBN
hvd.rsl868	2095	5	a	a	DT
hvd.rsl868	2095	6	little	little	JJ
hvd.rsl868	2095	7	more	more	JJR
hvd.rsl868	2095	8	flour	flour	NN
hvd.rsl868	2095	9	is	be	VBZ
hvd.rsl868	2095	10	required	require	VBN
hvd.rsl868	2095	11	—	—	:
hvd.rsl868	2095	12	about	about	RB
hvd.rsl868	2095	13	two	two	CD
hvd.rsl868	2095	14	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2095	15	.	.	.
hvd.rsl868	2096	1	Lady	Lady	NNP
hvd.rsl868	2096	2	Baltimore	Baltimore	NNP
hvd.rsl868	2096	3	Cake.—One	cake.—one	CD
hvd.rsl868	2096	4	cupful	cupful	NN
hvd.rsl868	2096	5	of	of	IN
hvd.rsl868	2096	6	butter	butter	NN
hvd.rsl868	2096	7	,	,	,
hvd.rsl868	2096	8	two	two	CD
hvd.rsl868	2096	9	cupfuls	cupful	NNS
hvd.rsl868	2096	10	of	of	IN
hvd.rsl868	2096	11	sugar	sugar	NN
hvd.rsl868	2096	12	,	,	,
hvd.rsl868	2096	13	three	three	CD
hvd.rsl868	2096	14	and	and	CC
hvd.rsl868	2096	15	one	one	CD
hvd.rsl868	2096	16	-	-	HYPH
hvd.rsl868	2096	17	half	half	NN
hvd.rsl868	2096	18	cupfuls	cupful	NNS
hvd.rsl868	2096	19	of	of	IN
hvd.rsl868	2096	20	flour	flour	NN
hvd.rsl868	2096	21	,	,	,
hvd.rsl868	2096	22	one	one	CD
hvd.rsl868	2096	23	cupful	cupful	JJ
hvd.rsl868	2096	24	sweet	sweet	JJ
hvd.rsl868	2096	25	milk	milk	NN
hvd.rsl868	2096	26	,	,	,
hvd.rsl868	2096	27	the	the	DT
hvd.rsl868	2096	28	whites	white	NNS
hvd.rsl868	2096	29	of	of	IN
hvd.rsl868	2096	30	six	six	CD
hvd.rsl868	2096	31	eggs	egg	NNS
hvd.rsl868	2096	32	,	,	,
hvd.rsl868	2096	33	two	two	CD
hvd.rsl868	2096	34	level	level	NN
hvd.rsl868	2096	35	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2096	36	of	of	IN
hvd.rsl868	2096	37	baking	baking	NN
hvd.rsl868	2096	38	powder	powder	NN
hvd.rsl868	2096	39	and	and	CC
hvd.rsl868	2096	40	a	a	DT
hvd.rsl868	2096	41	teaspoonful	teaspoonful	NN
hvd.rsl868	2096	42	of	of	IN
hvd.rsl868	2096	43	rose	rose	NN
hvd.rsl868	2096	44	water	water	NN
hvd.rsl868	2096	45	.	.	.
hvd.rsl868	2097	1	Mix	mix	VB
hvd.rsl868	2097	2	as	as	IN
hvd.rsl868	2097	3	directed	direct	VBN
hvd.rsl868	2097	4	for	for	IN
hvd.rsl868	2097	5	white	white	JJ
hvd.rsl868	2097	6	cakes	cake	NNS
hvd.rsl868	2097	7	and	and	CC
hvd.rsl868	2097	8	bake	bake	VB
hvd.rsl868	2097	9	in	in	RP
hvd.rsl868	2097	10	three	three	CD
hvd.rsl868	2097	11	layers	layer	NNS
hvd.rsl868	2097	12	,	,	,
hvd.rsl868	2097	13	with	with	IN
hvd.rsl868	2097	14	this	this	DT
hvd.rsl868	2097	15	filling	filling	NN
hvd.rsl868	2097	16	:	:	:
hvd.rsl868	2097	17	Dissolve	dissolve	VB
hvd.rsl868	2097	18	three	three	CD
hvd.rsl868	2097	19	cupfuls	cupful	NNS
hvd.rsl868	2097	20	of	of	IN
hvd.rsl868	2097	21	granulated	granulated	JJ
hvd.rsl868	2097	22	sugar	sugar	NN
hvd.rsl868	2097	23	in	in	IN
hvd.rsl868	2097	24	one	one	CD
hvd.rsl868	2097	25	cup-	cup-	NN
hvd.rsl868	2097	26	ful	ful	NN
hvd.rsl868	2097	27	of	of	IN
hvd.rsl868	2097	28	boiling	boiling	NN
hvd.rsl868	2097	29	water	water	NN
hvd.rsl868	2097	30	,	,	,
hvd.rsl868	2097	31	cook	cook	VB
hvd.rsl868	2097	32	until	until	IN
hvd.rsl868	2097	33	it	-PRON-	PRP
hvd.rsl868	2097	34	threads	thread	VBZ
hvd.rsl868	2097	35	,	,	,
hvd.rsl868	2097	36	then	then	RB
hvd.rsl868	2097	37	pour	pour	VB
hvd.rsl868	2097	38	gradually	gradually	RB
hvd.rsl868	2097	39	over	over	IN
hvd.rsl868	2097	40	the	the	DT
hvd.rsl868	2097	41	stiffly	stiffly	RB
hvd.rsl868	2097	42	-	-	HYPH
hvd.rsl868	2097	43	beaten	beat	VBN
hvd.rsl868	2097	44	whites	white	NNS
hvd.rsl868	2097	45	of	of	IN
hvd.rsl868	2097	46	three	three	CD
hvd.rsl868	2097	47	eggs	egg	NNS
hvd.rsl868	2097	48	,	,	,
hvd.rsl868	2097	49	stirring	stir	VBG
hvd.rsl868	2097	50	constantly	constantly	RB
hvd.rsl868	2097	51	.	.	.
hvd.rsl868	2098	1	Add	add	VB
hvd.rsl868	2098	2	to	to	IN
hvd.rsl868	2098	3	this	this	DT
hvd.rsl868	2098	4	icing	ice	VBG
hvd.rsl868	2098	5	one	one	CD
hvd.rsl868	2098	6	cupful	cupful	NN
hvd.rsl868	2098	7	of	of	IN
hvd.rsl868	2098	8	chopped	chop	VBN
hvd.rsl868	2098	9	raisins	raisin	NNS
hvd.rsl868	2098	10	,	,	,
hvd.rsl868	2098	11	one	one	CD
hvd.rsl868	2098	12	cupful	cupful	NN
hvd.rsl868	2098	13	of	of	IN
hvd.rsl868	2098	14	chopped	chop	VBN
hvd.rsl868	2098	15	nut	nut	NN
hvd.rsl868	2098	16	meats	meat	NNS
hvd.rsl868	2098	17	(	(	-LRB-
hvd.rsl868	2098	18	pecans	pecan	NNS
hvd.rsl868	2098	19	preferred	prefer	VBN
hvd.rsl868	2098	20	)	)	-RRB-
hvd.rsl868	2098	21	,	,	,
hvd.rsl868	2098	22	and	and	CC
hvd.rsl868	2098	23	five	five	CD
hvd.rsl868	2098	24	figs	fig	NNS
hvd.rsl868	2098	25	cut	cut	VBN
hvd.rsl868	2098	26	in	in	IN
hvd.rsl868	2098	27	very	very	RB
hvd.rsl868	2098	28	thin	thin	JJ
hvd.rsl868	2098	29	strips	strip	NNS
hvd.rsl868	2098	30	.	.	.
hvd.rsl868	2099	1	Ice	ice	VB
hvd.rsl868	2099	2	and	and	CC
hvd.rsl868	2099	3	emboss	emboss	VB
hvd.rsl868	2099	4	top	top	NN
hvd.rsl868	2099	5	and	and	CC
hvd.rsl868	2099	6	sides	side	NNS
hvd.rsl868	2099	7	of	of	IN
hvd.rsl868	2099	8	cake	cake	NN
hvd.rsl868	2099	9	.	.	.
hvd.rsl868	2100	1	Lady	Lady	NNP
hvd.rsl868	2100	2	Fingers.—Beat	Fingers.—Beat	NFP
hvd.rsl868	2100	3	the	the	DT
hvd.rsl868	2100	4	whites	white	NNS
hvd.rsl868	2100	5	of	of	IN
hvd.rsl868	2100	6	three	three	CD
hvd.rsl868	2100	7	eggs	egg	NNS
hvd.rsl868	2100	8	until	until	IN
hvd.rsl868	2100	9	very	very	RB
hvd.rsl868	2100	10	stiff	stiff	JJ
hvd.rsl868	2100	11	,	,	,
hvd.rsl868	2100	12	then	then	RB
hvd.rsl868	2100	13	beat	beat	VBD
hvd.rsl868	2100	14	in	in	RP
hvd.rsl868	2100	15	gradually	gradually	RB
hvd.rsl868	2100	16	one	one	CD
hvd.rsl868	2100	17	-	-	HYPH
hvd.rsl868	2100	18	third	third	NN
hvd.rsl868	2100	19	of	of	IN
hvd.rsl868	2100	20	a	a	DT
hvd.rsl868	2100	21	cup	cup	NN
hvd.rsl868	2100	22	of	of	IN
hvd.rsl868	2100	23	sugar	sugar	NN
hvd.rsl868	2100	24	and	and	CC
hvd.rsl868	2100	25	just	just	RB
hvd.rsl868	2100	26	a	a	DT
hvd.rsl868	2100	27	bit	bit	NN
hvd.rsl868	2100	28	of	of	IN
hvd.rsl868	2100	29	salt	salt	NN
hvd.rsl868	2100	30	.	.	.
hvd.rsl868	2101	1	Beat	beat	VB
hvd.rsl868	2101	2	the	the	DT
hvd.rsl868	2101	3	yolks	yolk	NNS
hvd.rsl868	2101	4	of	of	IN
hvd.rsl868	2101	5	three	three	CD
hvd.rsl868	2101	6	eggs	egg	NNS
hvd.rsl868	2101	7	until	until	IN
hvd.rsl868	2101	8	light	light	NN
hvd.rsl868	2101	9	and	and	CC
hvd.rsl868	2101	10	thick	thick	JJ
hvd.rsl868	2101	11	and	and	CC
hvd.rsl868	2101	12	add	add	VB
hvd.rsl868	2101	13	to	to	IN
hvd.rsl868	2101	14	the	the	DT
hvd.rsl868	2101	15	whites	white	NNS
hvd.rsl868	2101	16	,	,	,
hvd.rsl868	2101	17	putting	put	VBG
hvd.rsl868	2101	18	in	in	RP
hvd.rsl868	2101	19	at	at	IN
hvd.rsl868	2101	20	the	the	DT
hvd.rsl868	2101	21	same	same	JJ
hvd.rsl868	2101	22	time	time	NN
hvd.rsl868	2101	23	a	a	DT
hvd.rsl868	2101	24	little	little	JJ
hvd.rsl868	2101	25	vanilla	vanilla	NN
hvd.rsl868	2101	26	extract	extract	NN
hvd.rsl868	2101	27	.	.	.
hvd.rsl868	2102	1	Fold	fold	VB
hvd.rsl868	2102	2	in	in	IN
hvd.rsl868	2102	3	one	one	CD
hvd.rsl868	2102	4	-	-	HYPH
hvd.rsl868	2102	5	third	third	NN
hvd.rsl868	2102	6	of	of	IN
hvd.rsl868	2102	7	a	a	DT
hvd.rsl868	2102	8	cup	cup	NN
hvd.rsl868	2102	9	of	of	IN
hvd.rsl868	2102	10	flour	flour	NN
hvd.rsl868	2102	11	.	.	.
hvd.rsl868	2103	1	Shape	shape	VB
hvd.rsl868	2103	2	on	on	IN
hvd.rsl868	2103	3	a	a	DT
hvd.rsl868	2103	4	buttered	buttered	JJ
hvd.rsl868	2103	5	tin	tin	NN
hvd.rsl868	2103	6	to	to	TO
hvd.rsl868	2103	7	resemble	resemble	VB
hvd.rsl868	2103	8	those	those	DT
hvd.rsl868	2103	9	sold	sell	VBN
hvd.rsl868	2103	10	in	in	IN
hvd.rsl868	2103	11	the	the	DT
hvd.rsl868	2103	12	shops	shop	NNS
hvd.rsl868	2103	13	;	;	:
hvd.rsl868	2103	14	that	that	RB
hvd.rsl868	2103	15	is	is	RB
hvd.rsl868	2103	16	,	,	,
hvd.rsl868	2103	17	make	make	VB
hvd.rsl868	2103	18	them	-PRON-	PRP
hvd.rsl868	2103	19	very	very	RB
hvd.rsl868	2103	20	thin	thin	JJ
hvd.rsl868	2103	21	and	and	CC
hvd.rsl868	2103	22	about	about	RB
hvd.rsl868	2103	23	four	four	CD
hvd.rsl868	2103	24	and	and	CC
hvd.rsl868	2103	25	one	one	CD
hvd.rsl868	2103	26	-	-	HYPH
hvd.rsl868	2103	27	half	half	NN
hvd.rsl868	2103	28	inches	inch	NNS
hvd.rsl868	2103	29	long	long	JJ
hvd.rsl868	2103	30	by	by	IN
hvd.rsl868	2103	31	one	one	CD
hvd.rsl868	2103	32	inch	inch	NN
hvd.rsl868	2103	33	wide	wide	JJ
hvd.rsl868	2103	34	.	.	.
hvd.rsl868	2104	1	Dust	dust	NN
hvd.rsl868	2104	2	with	with	IN
hvd.rsl868	2104	3	confectioner	confectioner	NN
hvd.rsl868	2104	4	's	's	POS
hvd.rsl868	2104	5	sugar	sugar	NN
hvd.rsl868	2104	6	and	and	CC
hvd.rsl868	2104	7	bake	bake	VB
hvd.rsl868	2104	8	in	in	RP
hvd.rsl868	2104	9	a	a	DT
hvd.rsl868	2104	10	moderate	moderate	JJ
hvd.rsl868	2104	11	oven	oven	NN
hvd.rsl868	2104	12	.	.	.
hvd.rsl868	2105	1	About	about	RB
hvd.rsl868	2105	2	eight	eight	CD
hvd.rsl868	2105	3	minutes	minute	NNS
hvd.rsl868	2105	4	will	will	MD
hvd.rsl868	2105	5	be	be	VB
hvd.rsl868	2105	6	required	require	VBN
hvd.rsl868	2105	7	for	for	IN
hvd.rsl868	2105	8	the	the	DT
hvd.rsl868	2105	9	baking	baking	NN
hvd.rsl868	2105	10	.	.	.
hvd.rsl868	2106	1	Lebkuchen.—Take	Lebkuchen.—Take	VBG
hvd.rsl868	2106	2	a	a	DT
hvd.rsl868	2106	3	cupful	cupful	NN
hvd.rsl868	2106	4	of	of	IN
hvd.rsl868	2106	5	butter	butter	NN
hvd.rsl868	2106	6	and	and	CC
hvd.rsl868	2106	7	one	one	CD
hvd.rsl868	2106	8	of	of	IN
hvd.rsl868	2106	9	sugar	sugar	NN
hvd.rsl868	2106	10	,	,	,
hvd.rsl868	2106	11	pour	pour	VB
hvd.rsl868	2106	12	over	over	IN
hvd.rsl868	2106	13	them	-PRON-	PRP
hvd.rsl868	2106	14	two	two	CD
hvd.rsl868	2106	15	cupfuls	cupful	NNS
hvd.rsl868	2106	16	of	of	IN
hvd.rsl868	2106	17	honey	honey	NN
hvd.rsl868	2106	18	heated	heat	VBN
hvd.rsl868	2106	19	to	to	IN
hvd.rsl868	2106	20	the	the	DT
hvd.rsl868	2106	21	boiling	boiling	NN
hvd.rsl868	2106	22	point	point	NN
hvd.rsl868	2106	23	.	.	.
hvd.rsl868	2107	1	Add	add	VB
hvd.rsl868	2107	2	a	a	DT
hvd.rsl868	2107	3	generous	generous	JJ
hvd.rsl868	2107	4	handful	handful	NN
hvd.rsl868	2107	5	of	of	IN
hvd.rsl868	2107	6	blanched	blanch	VBN
hvd.rsl868	2107	7	almonds	almond	NNS
hvd.rsl868	2107	8	,	,	,
hvd.rsl868	2107	9	a	a	DT
hvd.rsl868	2107	10	grated	grate	VBN
hvd.rsl868	2107	11	nutmeg	nutmeg	NN
hvd.rsl868	2107	12	and	and	CC
hvd.rsl868	2107	13	a	a	DT
hvd.rsl868	2107	14	teaspoonful	teaspoonful	NN
hvd.rsl868	2107	15	of	of	IN
hvd.rsl868	2107	16	cinnamon	cinnamon	NN
hvd.rsl868	2107	17	.	.	.
hvd.rsl868	2108	1	Dissolve	dissolve	VB
hvd.rsl868	2108	2	a	a	DT
hvd.rsl868	2108	3	scant	scant	JJ
hvd.rsl868	2108	4	teaspoonful	teaspoonful	NN
hvd.rsl868	2108	5	of	of	IN
hvd.rsl868	2108	6	soda	soda	NN
hvd.rsl868	2108	7	in	in	IN
hvd.rsl868	2108	8	water	water	NN
hvd.rsl868	2108	9	and	and	CC
hvd.rsl868	2108	10	add	add	VB
hvd.rsl868	2108	11	to	to	IN
hvd.rsl868	2108	12	the	the	DT
hvd.rsl868	2108	13	ingre-	ingre-	JJ
hvd.rsl868	2108	14	dients	dient	NNS
hvd.rsl868	2108	15	.	.	.
hvd.rsl868	2109	1	Mix	mix	VB
hvd.rsl868	2109	2	with	with	IN
hvd.rsl868	2109	3	flour	flour	NN
hvd.rsl868	2109	4	until	until	IN
hvd.rsl868	2109	5	the	the	DT
hvd.rsl868	2109	6	dough	dough	NN
hvd.rsl868	2109	7	is	be	VBZ
hvd.rsl868	2109	8	as	as	RB
hvd.rsl868	2109	9	stiff	stiff	JJ
hvd.rsl868	2109	10	as	as	IN
hvd.rsl868	2109	11	for	for	IN
hvd.rsl868	2109	12	ginger	ginger	NN
hvd.rsl868	2109	13	cookies	cookie	NNS
hvd.rsl868	2109	14	.	.	.
hvd.rsl868	2110	1	Roll	roll	VB
hvd.rsl868	2110	2	out	out	RP
hvd.rsl868	2110	3	like	like	IN
hvd.rsl868	2110	4	cookies	cookie	NNS
hvd.rsl868	2110	5	.	.	.
hvd.rsl868	2111	1	Cut	cut	VB
hvd.rsl868	2111	2	into	into	IN
hvd.rsl868	2111	3	oblong	oblong	JJ
hvd.rsl868	2111	4	cakes	cake	NNS
hvd.rsl868	2111	5	and	and	CC
hvd.rsl868	2111	6	bake	bake	VB
hvd.rsl868	2111	7	until	until	IN
hvd.rsl868	2111	8	well	well	RB
hvd.rsl868	2111	9	browned	brown	VBN
hvd.rsl868	2111	10	.	.	.
hvd.rsl868	2112	1	Lemon	Lemon	NNP
hvd.rsl868	2112	2	Sponge	Sponge	NNP
hvd.rsl868	2112	3	Cake.—Three	Cake.—Three	NNP
hvd.rsl868	2112	4	eggs	egg	NNS
hvd.rsl868	2112	5	,	,	,
hvd.rsl868	2112	6	one	one	CD
hvd.rsl868	2112	7	-	-	HYPH
hvd.rsl868	2112	8	half	half	NN
hvd.rsl868	2112	9	cupful	cupful	JJ
hvd.rsl868	2112	10	granulated	granulated	JJ
hvd.rsl868	2112	11	sugar	sugar	NN
hvd.rsl868	2112	12	,	,	,
hvd.rsl868	2112	13	one	one	CD
hvd.rsl868	2112	14	-	-	HYPH
hvd.rsl868	2112	15	half	half	NN
hvd.rsl868	2112	16	cupful	cupful	NN
hvd.rsl868	2112	17	of	of	IN
hvd.rsl868	2112	18	sifted	sift	VBN
hvd.rsl868	2112	19	flour	flour	NN
hvd.rsl868	2112	20	,	,	,
hvd.rsl868	2112	21	the	the	DT
hvd.rsl868	2112	22	juice	juice	NN
hvd.rsl868	2112	23	and	and	CC
hvd.rsl868	2112	24	grated	grate	VBN
hvd.rsl868	2112	25	rind	rind	NN
hvd.rsl868	2112	26	of	of	IN
hvd.rsl868	2112	27	one	one	CD
hvd.rsl868	2112	28	lemon	lemon	NN
hvd.rsl868	2112	29	,	,	,
hvd.rsl868	2112	30	one	one	CD
hvd.rsl868	2112	31	-	-	HYPH
hvd.rsl868	2112	32	half	half	NN
hvd.rsl868	2112	33	teaspoonful	teaspoonful	NN
hvd.rsl868	2112	34	of	of	IN
hvd.rsl868	2112	35	baking	baking	NN
hvd.rsl868	2112	36	powder	powder	NN
hvd.rsl868	2112	37	.	.	.
hvd.rsl868	2113	1	Beat	beat	VB
hvd.rsl868	2113	2	the	the	DT
hvd.rsl868	2113	3	whites	white	NNS
hvd.rsl868	2113	4	of	of	IN
hvd.rsl868	2113	5	eggs	egg	NNS
hvd.rsl868	2113	6	very	very	RB
hvd.rsl868	2113	7	stiff	stiff	JJ
hvd.rsl868	2113	8	,	,	,
hvd.rsl868	2113	9	beat	beat	VBD
hvd.rsl868	2113	10	the	the	DT
hvd.rsl868	2113	11	yolks	yolk	NNS
hvd.rsl868	2113	12	and	and	CC
hvd.rsl868	2113	13	add	add	VB
hvd.rsl868	2113	14	.	.	.
hvd.rsl868	2114	1	When	when	WRB
hvd.rsl868	2114	2	well	well	RB
hvd.rsl868	2114	3	mixed	mixed	JJ
hvd.rsl868	2114	4	add	add	VB
hvd.rsl868	2114	5	the	the	DT
hvd.rsl868	2114	6	sugar	sugar	NN
hvd.rsl868	2114	7	slowly	slowly	RB
hvd.rsl868	2114	8	THE	the	DT
hvd.rsl868	2114	9	RURAL	rural	JJ
hvd.rsl868	2114	10	COOK	COOK	NNP
hvd.rsl868	2114	11	BOOK	book	NN
hvd.rsl868	2114	12	.	.	.
hvd.rsl868	2115	1	103	103	CD
hvd.rsl868	2115	2	and	and	CC
hvd.rsl868	2115	3	beat	beat	VB
hvd.rsl868	2115	4	;	;	:
hvd.rsl868	2115	5	grate	grate	VB
hvd.rsl868	2115	6	the	the	DT
hvd.rsl868	2115	7	outside	outside	NN
hvd.rsl868	2115	8	of	of	IN
hvd.rsl868	2115	9	rind	rind	NN
hvd.rsl868	2115	10	of	of	IN
hvd.rsl868	2115	11	lemon	lemon	NN
hvd.rsl868	2115	12	and	and	CC
hvd.rsl868	2115	13	add	add	VB
hvd.rsl868	2115	14	the	the	DT
hvd.rsl868	2115	15	juice	juice	NN
hvd.rsl868	2115	16	,	,	,
hvd.rsl868	2115	17	then	then	RB
hvd.rsl868	2115	18	beat	beat	VB
hvd.rsl868	2115	19	all	all	RB
hvd.rsl868	2115	20	with	with	IN
hvd.rsl868	2115	21	egg	egg	NN
hvd.rsl868	2115	22	beater	beater	NN
hvd.rsl868	2115	23	three	three	CD
hvd.rsl868	2115	24	minutes	minute	NNS
hvd.rsl868	2115	25	.	.	.
hvd.rsl868	2116	1	Sift	sift	VB
hvd.rsl868	2116	2	in	in	IN
hvd.rsl868	2116	3	the	the	DT
hvd.rsl868	2116	4	flour	flour	NN
hvd.rsl868	2116	5	in	in	IN
hvd.rsl868	2116	6	which	which	WDT
hvd.rsl868	2116	7	the	the	DT
hvd.rsl868	2116	8	baking	baking	NN
hvd.rsl868	2116	9	powder	powder	NN
hvd.rsl868	2116	10	has	have	VBZ
hvd.rsl868	2116	11	been	be	VBN
hvd.rsl868	2116	12	mixed	mix	VBN
hvd.rsl868	2116	13	and	and	CC
hvd.rsl868	2116	14	stir	stir	VB
hvd.rsl868	2116	15	slowly	slowly	RB
hvd.rsl868	2116	16	and	and	CC
hvd.rsl868	2116	17	carefully	carefully	RB
hvd.rsl868	2116	18	,	,	,
hvd.rsl868	2116	19	but	but	CC
hvd.rsl868	2116	20	do	do	VBP
hvd.rsl868	2116	21	not	not	RB
hvd.rsl868	2116	22	beat	beat	VB
hvd.rsl868	2116	23	after	after	IN
hvd.rsl868	2116	24	flour	flour	NN
hvd.rsl868	2116	25	is	be	VBZ
hvd.rsl868	2116	26	in	in	IN
hvd.rsl868	2116	27	.	.	.
hvd.rsl868	2117	1	Bake	bake	VB
hvd.rsl868	2117	2	in	in	IN
hvd.rsl868	2117	3	a	a	DT
hvd.rsl868	2117	4	moderate	moderate	JJ
hvd.rsl868	2117	5	oven	oven	NN
hvd.rsl868	2117	6	35	35	CD
hvd.rsl868	2117	7	minutes	minute	NNS
hvd.rsl868	2117	8	.	.	.
hvd.rsl868	2118	1	Maple	Maple	NNP
hvd.rsl868	2118	2	Layer	Layer	NNP
hvd.rsl868	2118	3	Cake.—Make	Cake.—Make	NNP
hvd.rsl868	2118	4	s	s	PRP
hvd.rsl868	2118	5	tender	tender	NN
hvd.rsl868	2118	6	layer	layer	NN
hvd.rsl868	2118	7	cake	cake	NN
hvd.rsl868	2118	8	by	by	IN
hvd.rsl868	2118	9	any	any	DT
hvd.rsl868	2118	10	good	good	JJ
hvd.rsl868	2118	11	recipe	recipe	NN
hvd.rsl868	2118	12	,	,	,
hvd.rsl868	2118	13	and	and	CC
hvd.rsl868	2118	14	bake	bake	VB
hvd.rsl868	2118	15	in	in	RP
hvd.rsl868	2118	16	three	three	CD
hvd.rsl868	2118	17	large	large	JJ
hvd.rsl868	2118	18	layers	layer	NNS
hvd.rsl868	2118	19	.	.	.
hvd.rsl868	2119	1	For	for	IN
hvd.rsl868	2119	2	a	a	DT
hvd.rsl868	2119	3	filling	filling	NN
hvd.rsl868	2119	4	take	take	VB
hvd.rsl868	2119	5	two	two	CD
hvd.rsl868	2119	6	cupfuls	cupful	NNS
hvd.rsl868	2119	7	of	of	IN
hvd.rsl868	2119	8	maple	maple	NNP
hvd.rsl868	2119	9	su-	su-	NNP
hvd.rsl868	2119	10	gar	gar	NNP
hvd.rsl868	2119	11	,	,	,
hvd.rsl868	2119	12	add	add	VB
hvd.rsl868	2119	13	one	one	CD
hvd.rsl868	2119	14	cup	cup	NN
hvd.rsl868	2119	15	of	of	IN
hvd.rsl868	2119	16	water	water	NN
hvd.rsl868	2119	17	and	and	CC
hvd.rsl868	2119	18	boil	boil	NN
hvd.rsl868	2119	19	until	until	IN
hvd.rsl868	2119	20	it	-PRON-	PRP
hvd.rsl868	2119	21	will	will	MD
hvd.rsl868	2119	22	wax	wax	VB
hvd.rsl868	2119	23	when	when	WRB
hvd.rsl868	2119	24	dropped	drop	VBN
hvd.rsl868	2119	25	in	in	IN
hvd.rsl868	2119	26	cold	cold	JJ
hvd.rsl868	2119	27	water	water	NN
hvd.rsl868	2119	28	.	.	.
hvd.rsl868	2120	1	Then	then	RB
hvd.rsl868	2120	2	remove	remove	VB
hvd.rsl868	2120	3	from	from	IN
hvd.rsl868	2120	4	the	the	DT
hvd.rsl868	2120	5	fire	fire	NN
hvd.rsl868	2120	6	and	and	CC
hvd.rsl868	2120	7	add	add	VB
hvd.rsl868	2120	8	two	two	CD
hvd.rsl868	2120	9	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2120	10	of	of	IN
hvd.rsl868	2120	11	but-	but-	NN
hvd.rsl868	2120	12	ter	ter	NN
hvd.rsl868	2120	13	and	and	CC
hvd.rsl868	2120	14	stir	stir	VB
hvd.rsl868	2120	15	speedily	speedily	RB
hvd.rsl868	2120	16	till	till	IN
hvd.rsl868	2120	17	it	-PRON-	PRP
hvd.rsl868	2120	18	will	will	MD
hvd.rsl868	2120	19	spread	spread	VB
hvd.rsl868	2120	20	on	on	IN
hvd.rsl868	2120	21	the	the	DT
hvd.rsl868	2120	22	cake	cake	NN
hvd.rsl868	2120	23	.	.	.
hvd.rsl868	2121	1	Add	add	VB
hvd.rsl868	2121	2	one	one	CD
hvd.rsl868	2121	3	-	-	HYPH
hvd.rsl868	2121	4	half	half	NN
hvd.rsl868	2121	5	tea-	tea-	JJ
hvd.rsl868	2121	6	spoonful	spoonful	NN
hvd.rsl868	2121	7	of	of	IN
hvd.rsl868	2121	8	vanilla	vanilla	NN
hvd.rsl868	2121	9	and	and	CC
hvd.rsl868	2121	10	put	put	VBN
hvd.rsl868	2121	11	between	between	IN
hvd.rsl868	2121	12	the	the	DT
hvd.rsl868	2121	13	layers	layer	NNS
hvd.rsl868	2121	14	.	.	.
hvd.rsl868	2122	1	Molasses	molasse	NNS
hvd.rsl868	2122	2	Cookies.—Take	cookies.—take	VBP
hvd.rsl868	2122	3	one	one	CD
hvd.rsl868	2122	4	cupful	cupful	NN
hvd.rsl868	2122	5	of	of	IN
hvd.rsl868	2122	6	sugar	sugar	NN
hvd.rsl868	2122	7	and	and	CC
hvd.rsl868	2122	8	one	one	CD
hvd.rsl868	2122	9	cupful	cupful	NN
hvd.rsl868	2122	10	of	of	IN
hvd.rsl868	2122	11	but-	but-	NN
hvd.rsl868	2122	12	ter	ter	NN
hvd.rsl868	2122	13	or	or	CC
hvd.rsl868	2122	14	good	good	JJ
hvd.rsl868	2122	15	shortening	shortening	NN
hvd.rsl868	2122	16	.	.	.
hvd.rsl868	2123	1	Cream	cream	VB
hvd.rsl868	2123	2	them	-PRON-	PRP
hvd.rsl868	2123	3	and	and	CC
hvd.rsl868	2123	4	add	add	VB
hvd.rsl868	2123	5	two	two	CD
hvd.rsl868	2123	6	cups	cup	NNS
hvd.rsl868	2123	7	of	of	IN
hvd.rsl868	2123	8	molasses	molasse	NNS
hvd.rsl868	2123	9	and	and	CC
hvd.rsl868	2123	10	two	two	CD
hvd.rsl868	2123	11	eggs	egg	NNS
hvd.rsl868	2123	12	.	.	.
hvd.rsl868	2124	1	Dissolve	dissolve	VB
hvd.rsl868	2124	2	two	two	CD
hvd.rsl868	2124	3	good	good	JJ
hvd.rsl868	2124	4	-	-	HYPH
hvd.rsl868	2124	5	sized	sized	JJ
hvd.rsl868	2124	6	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2124	7	of	of	IN
hvd.rsl868	2124	8	soda	soda	NN
hvd.rsl868	2124	9	in	in	IN
hvd.rsl868	2124	10	a	a	DT
hvd.rsl868	2124	11	little	little	JJ
hvd.rsl868	2124	12	hot	hot	JJ
hvd.rsl868	2124	13	water	water	NN
hvd.rsl868	2124	14	,	,	,
hvd.rsl868	2124	15	and	and	CC
hvd.rsl868	2124	16	fill	fill	VB
hvd.rsl868	2124	17	up	up	RP
hvd.rsl868	2124	18	the	the	DT
hvd.rsl868	2124	19	cup	cup	NN
hvd.rsl868	2124	20	it	-PRON-	PRP
hvd.rsl868	2124	21	is	be	VBZ
hvd.rsl868	2124	22	in	in	IN
hvd.rsl868	2124	23	with	with	IN
hvd.rsl868	2124	24	cold	cold	JJ
hvd.rsl868	2124	25	water	water	NN
hvd.rsl868	2124	26	.	.	.
hvd.rsl868	2125	1	Add	add	VB
hvd.rsl868	2125	2	it	-PRON-	PRP
hvd.rsl868	2125	3	to	to	IN
hvd.rsl868	2125	4	the	the	DT
hvd.rsl868	2125	5	other	other	JJ
hvd.rsl868	2125	6	mixture	mixture	NN
hvd.rsl868	2125	7	and	and	CC
hvd.rsl868	2125	8	stir	stir	VB
hvd.rsl868	2125	9	in	in	IN
hvd.rsl868	2125	10	enough	enough	JJ
hvd.rsl868	2125	11	flour	flour	NN
hvd.rsl868	2125	12	to	to	TO
hvd.rsl868	2125	13	make	make	VB
hvd.rsl868	2125	14	a	a	DT
hvd.rsl868	2125	15	soft	soft	JJ
hvd.rsl868	2125	16	dough	dough	NN
hvd.rsl868	2125	17	,	,	,
hvd.rsl868	2125	18	but	but	CC
hvd.rsl868	2125	19	one	one	NN
hvd.rsl868	2125	20	that	that	WDT
hvd.rsl868	2125	21	can	can	MD
hvd.rsl868	2125	22	be	be	VB
hvd.rsl868	2125	23	rolled	roll	VBN
hvd.rsl868	2125	24	out	out	RP
hvd.rsl868	2125	25	and	and	CC
hvd.rsl868	2125	26	cut	cut	VBN
hvd.rsl868	2125	27	into	into	IN
hvd.rsl868	2125	28	cookies	cookie	NNS
hvd.rsl868	2125	29	.	.	.
hvd.rsl868	2126	1	Spice	spice	NN
hvd.rsl868	2126	2	to	to	TO
hvd.rsl868	2126	3	suit	suit	VB
hvd.rsl868	2126	4	the	the	DT
hvd.rsl868	2126	5	taste	taste	NN
hvd.rsl868	2126	6	.	.	.
hvd.rsl868	2127	1	Delicious	Delicious	NNP
hvd.rsl868	2127	2	Nut	Nut	NNP
hvd.rsl868	2127	3	Cake.—Cream	Cake.—Cream	NNP
hvd.rsl868	2127	4	half	half	PDT
hvd.rsl868	2127	5	a	a	DT
hvd.rsl868	2127	6	cupful	cupful	NN
hvd.rsl868	2127	7	of	of	IN
hvd.rsl868	2127	8	sugar	sugar	NN
hvd.rsl868	2127	9	,	,	,
hvd.rsl868	2127	10	adding	add	VBG
hvd.rsl868	2127	11	the	the	DT
hvd.rsl868	2127	12	stiffly	stiffly	RB
hvd.rsl868	2127	13	beaten	beat	VBN
hvd.rsl868	2127	14	whites	white	NNS
hvd.rsl868	2127	15	of	of	IN
hvd.rsl868	2127	16	three	three	CD
hvd.rsl868	2127	17	eggs	egg	NNS
hvd.rsl868	2127	18	and	and	CC
hvd.rsl868	2127	19	beating	beat	VBG
hvd.rsl868	2127	20	very	very	JJ
hvd.rsl868	2127	21	light	light	NN
hvd.rsl868	2127	22	;	;	:
hvd.rsl868	2127	23	then	then	RB
hvd.rsl868	2127	24	add	add	VB
hvd.rsl868	2127	25	,	,	,
hvd.rsl868	2127	26	by	by	IN
hvd.rsl868	2127	27	alter-	alter-	JJ
hvd.rsl868	2127	28	nate	nate	NNP
hvd.rsl868	2127	29	bits	bit	NNS
hvd.rsl868	2127	30	,	,	,
hvd.rsl868	2127	31	two	two	CD
hvd.rsl868	2127	32	-	-	HYPH
hvd.rsl868	2127	33	thirds	third	NNS
hvd.rsl868	2127	34	of	of	IN
hvd.rsl868	2127	35	a	a	DT
hvd.rsl868	2127	36	cupful	cupful	NN
hvd.rsl868	2127	37	of	of	IN
hvd.rsl868	2127	38	milk	milk	NN
hvd.rsl868	2127	39	and	and	CC
hvd.rsl868	2127	40	one	one	CD
hvd.rsl868	2127	41	and	and	CC
hvd.rsl868	2127	42	a	a	DT
hvd.rsl868	2127	43	half	half	NN
hvd.rsl868	2127	44	cupfuls	cupfuls	NN
hvd.rsl868	2127	45	of	of	IN
hvd.rsl868	2127	46	flour	flour	NN
hvd.rsl868	2127	47	mixed	mix	VBN
hvd.rsl868	2127	48	with	with	IN
hvd.rsl868	2127	49	two	two	CD
hvd.rsl868	2127	50	level	level	NN
hvd.rsl868	2127	51	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2127	52	of	of	IN
hvd.rsl868	2127	53	baking	baking	NN
hvd.rsl868	2127	54	powder	powder	NN
hvd.rsl868	2127	55	.	.	.
hvd.rsl868	2128	1	At	at	IN
hvd.rsl868	2128	2	the	the	DT
hvd.rsl868	2128	3	last	last	JJ
hvd.rsl868	2128	4	turn	turn	NN
hvd.rsl868	2128	5	in	in	IN
hvd.rsl868	2128	6	a	a	DT
hvd.rsl868	2128	7	cupful	cupful	NN
hvd.rsl868	2128	8	of	of	IN
hvd.rsl868	2128	9	minced	mince	VBN
hvd.rsl868	2128	10	English	english	JJ
hvd.rsl868	2128	11	walnut	walnut	NN
hvd.rsl868	2128	12	meat	meat	NN
hvd.rsl868	2128	13	and	and	CC
hvd.rsl868	2128	14	bake	bake	VB
hvd.rsl868	2128	15	in	in	RP
hvd.rsl868	2128	16	a	a	DT
hvd.rsl868	2128	17	shallow	shallow	JJ
hvd.rsl868	2128	18	tin	tin	NN
hvd.rsl868	2128	19	.	.	.
hvd.rsl868	2129	1	When	when	WRB
hvd.rsl868	2129	2	the	the	DT
hvd.rsl868	2129	3	cake	cake	NN
hvd.rsl868	2129	4	is	be	VBZ
hvd.rsl868	2129	5	cool	cool	JJ
hvd.rsl868	2129	6	cover	cover	NN
hvd.rsl868	2129	7	with	with	IN
hvd.rsl868	2129	8	icing	icing	NN
hvd.rsl868	2129	9	,	,	,
hvd.rsl868	2129	10	mark	mark	NN
hvd.rsl868	2129	11	in	in	IN
hvd.rsl868	2129	12	squares	square	NNS
hvd.rsl868	2129	13	and	and	CC
hvd.rsl868	2129	14	put	put	VBD
hvd.rsl868	2129	15	nut	nut	NN
hvd.rsl868	2129	16	meat	meat	NN
hvd.rsl868	2129	17	on	on	IN
hvd.rsl868	2129	18	the	the	DT
hvd.rsl868	2129	19	top	top	NN
hvd.rsl868	2129	20	of	of	IN
hvd.rsl868	2129	21	each	each	DT
hvd.rsl868	2129	22	.	.	.
hvd.rsl868	2130	1	Nut	Nut	NNP
hvd.rsl868	2130	2	Wafers.—Two	wafers.—two	CD
hvd.rsl868	2130	3	eggs	egg	NNS
hvd.rsl868	2130	4	,	,	,
hvd.rsl868	2130	5	one	one	CD
hvd.rsl868	2130	6	cup	cup	NN
hvd.rsl868	2130	7	of	of	IN
hvd.rsl868	2130	8	sugar	sugar	NN
hvd.rsl868	2130	9	,	,	,
hvd.rsl868	2130	10	two	two	CD
hvd.rsl868	2130	11	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2130	12	of	of	IN
hvd.rsl868	2130	13	flour	flour	NN
hvd.rsl868	2130	14	,	,	,
hvd.rsl868	2130	15	one	one	CD
hvd.rsl868	2130	16	cup	cup	NN
hvd.rsl868	2130	17	of	of	IN
hvd.rsl868	2130	18	nut	nut	NNP
hvd.rsl868	2130	19	meats	meat	NNS
hvd.rsl868	2130	20	chopped	chop	VBD
hvd.rsl868	2130	21	fine	fine	RB
hvd.rsl868	2130	22	.	.	.
hvd.rsl868	2131	1	Hickorynuts	Hickorynuts	NNP
hvd.rsl868	2131	2	are	be	VBP
hvd.rsl868	2131	3	preferred	prefer	VBN
hvd.rsl868	2131	4	,	,	,
hvd.rsl868	2131	5	and	and	CC
hvd.rsl868	2131	6	the	the	DT
hvd.rsl868	2131	7	sugar	sugar	NN
hvd.rsl868	2131	8	should	should	MD
hvd.rsl868	2131	9	be	be	VB
hvd.rsl868	2131	10	light	light	JJ
hvd.rsl868	2131	11	brown	brown	JJ
hvd.rsl868	2131	12	.	.	.
hvd.rsl868	2132	1	Spread	spread	VB
hvd.rsl868	2132	2	the	the	DT
hvd.rsl868	2132	3	mixture	mixture	NN
hvd.rsl868	2132	4	in	in	IN
hvd.rsl868	2132	5	a	a	DT
hvd.rsl868	2132	6	very	very	RB
hvd.rsl868	2132	7	thin	thin	JJ
hvd.rsl868	2132	8	layer	layer	NN
hvd.rsl868	2132	9	on	on	IN
hvd.rsl868	2132	10	a	a	DT
hvd.rsl868	2132	11	well	well	RB
hvd.rsl868	2132	12	-	-	HYPH
hvd.rsl868	2132	13	greased	grease	VBN
hvd.rsl868	2132	14	tin	tin	NN
hvd.rsl868	2132	15	and	and	CC
hvd.rsl868	2132	16	bake	bake	VB
hvd.rsl868	2132	17	ten	ten	CD
hvd.rsl868	2132	18	minutes	minute	NNS
hvd.rsl868	2132	19	or	or	CC
hvd.rsl868	2132	20	until	until	IN
hvd.rsl868	2132	21	well	well	RB
hvd.rsl868	2132	22	tinged	tinge	VBN
hvd.rsl868	2132	23	with	with	IN
hvd.rsl868	2132	24	brown	brown	NN
hvd.rsl868	2132	25	.	.	.
hvd.rsl868	2133	1	Cut	Cut	VBN
hvd.rsl868	2133	2	in	in	IN
hvd.rsl868	2133	3	squares	square	NNS
hvd.rsl868	2133	4	and	and	CC
hvd.rsl868	2133	5	remove	remove	VB
hvd.rsl868	2133	6	from	from	IN
hvd.rsl868	2133	7	the	the	DT
hvd.rsl868	2133	8	tin	tin	NN
hvd.rsl868	2133	9	as	as	RB
hvd.rsl868	2133	10	soon	soon	RB
hvd.rsl868	2133	11	as	as	IN
hvd.rsl868	2133	12	they	-PRON-	PRP
hvd.rsl868	2133	13	are	be	VBP
hvd.rsl868	2133	14	done	do	VBN
hvd.rsl868	2133	15	,	,	,
hvd.rsl868	2133	16	that	that	IN
hvd.rsl868	2133	17	the	the	DT
hvd.rsl868	2133	18	wafers	wafer	NNS
hvd.rsl868	2133	19	may	may	MD
hvd.rsl868	2133	20	grow	grow	VB
hvd.rsl868	2133	21	crispy	crispy	JJ
hvd.rsl868	2133	22	in	in	IN
hvd.rsl868	2133	23	the	the	DT
hvd.rsl868	2133	24	air	air	NN
hvd.rsl868	2133	25	.	.	.
hvd.rsl868	2134	1	Oatmeal	oatmeal	NN
hvd.rsl868	2134	2	Cookies.—Cream	Cookies.—Cream	NNP
hvd.rsl868	2134	3	three	three	CD
hvd.rsl868	2134	4	-	-	HYPH
hvd.rsl868	2134	5	fourths	fourth	NNS
hvd.rsl868	2134	6	of	of	IN
hvd.rsl868	2134	7	a	a	DT
hvd.rsl868	2134	8	cupful	cupful	NN
hvd.rsl868	2134	9	of	of	IN
hvd.rsl868	2134	10	butter	butter	NN
hvd.rsl868	2134	11	with	with	IN
hvd.rsl868	2134	12	one	one	CD
hvd.rsl868	2134	13	cupful	cupful	NN
hvd.rsl868	2134	14	of	of	IN
hvd.rsl868	2134	15	sugar	sugar	NN
hvd.rsl868	2134	16	;	;	:
hvd.rsl868	2134	17	add	add	VB
hvd.rsl868	2134	18	two	two	CD
hvd.rsl868	2134	19	well	well	RB
hvd.rsl868	2134	20	-	-	HYPH
hvd.rsl868	2134	21	beaten	beat	VBN
hvd.rsl868	2134	22	eggs	egg	NNS
hvd.rsl868	2134	23	.	.	.
hvd.rsl868	2135	1	Sift	sift	VB
hvd.rsl868	2135	2	three	three	CD
hvd.rsl868	2135	3	-	-	HYPH
hvd.rsl868	2135	4	fourths	fourth	NNS
hvd.rsl868	2135	5	of	of	IN
hvd.rsl868	2135	6	a	a	DT
hvd.rsl868	2135	7	tea-	tea-	JJ
hvd.rsl868	2135	8	spoonful	spoonful	NN
hvd.rsl868	2135	9	of	of	IN
hvd.rsl868	2135	10	soda	soda	NN
hvd.rsl868	2135	11	into	into	IN
hvd.rsl868	2135	12	two	two	CD
hvd.rsl868	2135	13	cupfuls	cupful	NNS
hvd.rsl868	2135	14	of	of	IN
hvd.rsl868	2135	15	flour	flour	NN
hvd.rsl868	2135	16	;	;	:
hvd.rsl868	2135	17	add	add	VB
hvd.rsl868	2135	18	one	one	CD
hvd.rsl868	2135	19	-	-	HYPH
hvd.rsl868	2135	20	half	half	NN
hvd.rsl868	2135	21	a	a	DT
hvd.rsl868	2135	22	teaspoonful	teaspoonful	NN
hvd.rsl868	2135	23	of	of	IN
hvd.rsl868	2135	24	salt	salt	NN
hvd.rsl868	2135	25	,	,	,
hvd.rsl868	2135	26	one	one	CD
hvd.rsl868	2135	27	teaspoonfulof	teaspoonfulof	NNP
hvd.rsl868	2135	28	cinnamon	cinnamon	NN
hvd.rsl868	2135	29	;	;	:
hvd.rsl868	2135	30	now	now	RB
hvd.rsl868	2135	31	add	add	VB
hvd.rsl868	2135	32	to	to	IN
hvd.rsl868	2135	33	the	the	DT
hvd.rsl868	2135	34	mixture	mixture	NN
hvd.rsl868	2135	35	two	two	CD
hvd.rsl868	2135	36	cup-	cup-	FW
hvd.rsl868	2135	37	fuls	fuls	NN
hvd.rsl868	2135	38	of	of	IN
hvd.rsl868	2135	39	uncooked	uncooked	JJ
hvd.rsl868	2135	40	rolled	roll	VBN
hvd.rsl868	2135	41	oats	oats	NN
hvd.rsl868	2135	42	and	and	CC
hvd.rsl868	2135	43	one	one	CD
hvd.rsl868	2135	44	scant	scant	JJ
hvd.rsl868	2135	45	cupful	cupful	NN
hvd.rsl868	2135	46	of	of	IN
hvd.rsl868	2135	47	chopped	chop	VBN
hvd.rsl868	2135	48	raisins	raisin	NNS
hvd.rsl868	2135	49	sprinkled	sprinkle	VBN
hvd.rsl868	2135	50	with	with	IN
hvd.rsl868	2135	51	a	a	DT
hvd.rsl868	2135	52	little	little	JJ
hvd.rsl868	2135	53	flour	flour	NN
hvd.rsl868	2135	54	.	.	.
hvd.rsl868	2136	1	Drop	drop	VB
hvd.rsl868	2136	2	by	by	IN
hvd.rsl868	2136	3	the	the	DT
hvd.rsl868	2136	4	teaspoonful	teaspoonful	NN
hvd.rsl868	2136	5	into	into	IN
hvd.rsl868	2136	6	a	a	DT
hvd.rsl868	2136	7	greased	greased	JJ
hvd.rsl868	2136	8	pan	pan	NN
hvd.rsl868	2136	9	;	;	:
hvd.rsl868	2136	10	bake	bake	VB
hvd.rsl868	2136	11	in	in	RP
hvd.rsl868	2136	12	moderate	moderate	JJ
hvd.rsl868	2136	13	oven	oven	NN
hvd.rsl868	2136	14	.	.	.
hvd.rsl868	2137	1	Oatmeal	oatmeal	NN
hvd.rsl868	2137	2	Crisps.—One	Crisps.—One	NNP
hvd.rsl868	2137	3	tabler.poonful	tabler.poonful	NN
hvd.rsl868	2137	4	of	of	IN
hvd.rsl868	2137	5	butter	butter	NN
hvd.rsl868	2137	6	,	,	,
hvd.rsl868	2137	7	creamed	cream	VBN
hvd.rsl868	2137	8	,	,	,
hvd.rsl868	2137	9	one	one	CD
hvd.rsl868	2137	10	cup	cup	NN
hvd.rsl868	2137	11	of	of	IN
hvd.rsl868	2137	12	sugar	sugar	NN
hvd.rsl868	2137	13	,	,	,
hvd.rsl868	2137	14	added	add	VBN
hvd.rsl868	2137	15	gradually	gradually	RB
hvd.rsl868	2137	16	;	;	:
hvd.rsl868	2137	17	two	two	CD
hvd.rsl868	2137	18	and	and	CC
hvd.rsl868	2137	19	one	one	CD
hvd.rsl868	2137	20	-	-	HYPH
hvd.rsl868	2137	21	half	half	NN
hvd.rsl868	2137	22	cups	cup	NNS
hvd.rsl868	2137	23	rolled	roll	VBD
hvd.rsl868	2137	24	oats	oats	NN
hvd.rsl868	2137	25	;	;	:
hvd.rsl868	2137	26	two	two	CD
hvd.rsl868	2137	27	teaspoons	teaspoon	NNS
hvd.rsl868	2137	28	baking	baking	NN
hvd.rsl868	2137	29	powder	powder	NN
hvd.rsl868	2137	30	well	well	RB
hvd.rsl868	2137	31	mixed	mix	VBN
hvd.rsl868	2137	32	with	with	IN
hvd.rsl868	2137	33	the	the	DT
hvd.rsl868	2137	34	oats	oats	NN
hvd.rsl868	2137	35	;	;	:
hvd.rsl868	2137	36	two	two	CD
hvd.rsl868	2137	37	eggs	egg	NNS
hvd.rsl868	2137	38	,	,	,
hvd.rsl868	2137	39	well	well	RB
hvd.rsl868	2137	40	beaten	beat	VBN
hvd.rsl868	2137	41	,	,	,
hvd.rsl868	2137	42	one-	one-	JJ
hvd.rsl868	2137	43	half	half	JJ
hvd.rsl868	2137	44	teaspoon	teaspoon	NN
hvd.rsl868	2137	45	of	of	IN
hvd.rsl868	2137	46	salt	salt	NN
hvd.rsl868	2137	47	and	and	CC
hvd.rsl868	2137	48	two	two	CD
hvd.rsl868	2137	49	teaspoons	teaspoon	NNS
hvd.rsl868	2137	50	vanilla	vanilla	NN
hvd.rsl868	2137	51	in	in	IN
hvd.rsl868	2137	52	the	the	DT
hvd.rsl868	2137	53	eggs	egg	NNS
hvd.rsl868	2137	54	.	.	.
hvd.rsl868	2138	1	Mix	mix	VB
hvd.rsl868	2138	2	in	in	IN
hvd.rsl868	2138	3	the	the	DT
hvd.rsl868	2138	4	order	order	NN
hvd.rsl868	2138	5	given	give	VBN
hvd.rsl868	2138	6	;	;	:
hvd.rsl868	2138	7	bake	bake	VB
hvd.rsl868	2138	8	in	in	RP
hvd.rsl868	2138	9	a	a	DT
hvd.rsl868	2138	10	medium	medium	NN
hvd.rsl868	2138	11	to	to	TO
hvd.rsl868	2138	12	slow	slow	VB
hvd.rsl868	2138	13	oven	oven	NN
hvd.rsl868	2138	14	.	.	.
hvd.rsl868	2139	1	A	a	DT
hvd.rsl868	2139	2	heaping	heap	VBG
hvd.rsl868	2139	3	teaspoonful	teaspoonful	NN
hvd.rsl868	2139	4	of	of	IN
hvd.rsl868	2139	5	mixture	mixture	NN
hvd.rsl868	2139	6	makes	make	VBZ
hvd.rsl868	2139	7	a	a	DT
hvd.rsl868	2139	8	dainty	dainty	JJ
hvd.rsl868	2139	9	crisp	crisp	JJ
hvd.rsl868	2139	10	.	.	.
hvd.rsl868	2140	1	Allow	allow	VB
hvd.rsl868	2140	2	room	room	NN
hvd.rsl868	2140	3	for	for	IN
hvd.rsl868	2140	4	them	-PRON-	PRP
hvd.rsl868	2140	5	to	to	TO
hvd.rsl868	2140	6	spread	spread	VB
hvd.rsl868	2140	7	in	in	IN
hvd.rsl868	2140	8	the	the	DT
hvd.rsl868	2140	9	pan	pan	NN
hvd.rsl868	2140	10	.	.	.
hvd.rsl868	2141	1	If	if	IN
hvd.rsl868	2141	2	you	-PRON-	PRP
hvd.rsl868	2141	3	can	can	MD
hvd.rsl868	2141	4	not	not	RB
hvd.rsl868	2141	5	get	get	VB
hvd.rsl868	2141	6	on	on	RP
hvd.rsl868	2141	7	without	without	IN
hvd.rsl868	2141	8	flour	flour	NN
hvd.rsl868	2141	9	use	use	VBP
hvd.rsl868	2141	10	a	a	DT
hvd.rsl868	2141	11	little	little	JJ
hvd.rsl868	2141	12	best	good	JJS
hvd.rsl868	2141	13	bread	bread	NN
hvd.rsl868	2141	14	flour	flour	NN
hvd.rsl868	2141	15	—	—	:
hvd.rsl868	2141	16	not	not	RB
hvd.rsl868	2141	17	pastry	pastry	NN
hvd.rsl868	2141	18	.	.	.
hvd.rsl868	2142	1	THE	the	DT
hvd.rsl868	2142	2	RURAL	rural	JJ
hvd.rsl868	2142	3	COOK	COOK	NNP
hvd.rsl868	2142	4	BOOK	BOOK	NNP
hvd.rsl868	2142	5	.	.	.
hvd.rsl868	2143	1	105	105	CD
hvd.rsl868	2143	2	mainder	mainder	NN
hvd.rsl868	2143	3	of	of	IN
hvd.rsl868	2143	4	the	the	DT
hvd.rsl868	2143	5	flour	flour	NN
hvd.rsl868	2143	6	,	,	,
hvd.rsl868	2143	7	in	in	IN
hvd.rsl868	2143	8	which	which	WDT
hvd.rsl868	2143	9	has	have	VBZ
hvd.rsl868	2143	10	been	be	VBN
hvd.rsl868	2143	11	mixed	mix	VBN
hvd.rsl868	2143	12	the	the	DT
hvd.rsl868	2143	13	nuts	nut	NNS
hvd.rsl868	2143	14	.	.	.
hvd.rsl868	2144	1	Handle	handle	VB
hvd.rsl868	2144	2	very	very	RB
hvd.rsl868	2144	3	l'ttle	l'ttle	JJ
hvd.rsl868	2144	4	and	and	CC
hvd.rsl868	2144	5	do	do	VBP
hvd.rsl868	2144	6	not	not	RB
hvd.rsl868	2144	7	roll	roll	VB
hvd.rsl868	2144	8	too	too	RB
hvd.rsl868	2144	9	thin	thin	JJ
hvd.rsl868	2144	10	.	.	.
hvd.rsl868	2145	1	Pork	pork	NN
hvd.rsl868	2145	2	Cake.—One	cake.—one	CD
hvd.rsl868	2145	3	pound	pound	NN
hvd.rsl868	2145	4	of	of	IN
hvd.rsl868	2145	5	fat	fat	JJ
hvd.rsl868	2145	6	salt	salt	NN
hvd.rsl868	2145	7	pork	pork	NN
hvd.rsl868	2145	8	,	,	,
hvd.rsl868	2145	9	chopped	chop	VBN
hvd.rsl868	2145	10	fine	fine	RB
hvd.rsl868	2145	11	,	,	,
hvd.rsl868	2145	12	and	and	CC
hvd.rsl868	2145	13	dissolved	dissolve	VBD
hvd.rsl868	2145	14	in	in	IN
hvd.rsl868	2145	15	one	one	CD
hvd.rsl868	2145	16	pint	pint	NN
hvd.rsl868	2145	17	of	of	IN
hvd.rsl868	2145	18	boiling	boiling	NN
hvd.rsl868	2145	19	water	water	NN
hvd.rsl868	2145	20	,	,	,
hvd.rsl868	2145	21	three	three	CD
hvd.rsl868	2145	22	cups	cup	NNS
hvd.rsl868	2145	23	of	of	IN
hvd.rsl868	2145	24	brown	brown	JJ
hvd.rsl868	2145	25	sugar	sugar	NN
hvd.rsl868	2145	26	,	,	,
hvd.rsl868	2145	27	one	one	CD
hvd.rsl868	2145	28	cup	cup	NN
hvd.rsl868	2145	29	mo-	mo-	NNP
hvd.rsl868	2145	30	lasses	lass	NNS
hvd.rsl868	2145	31	,	,	,
hvd.rsl868	2145	32	one	one	CD
hvd.rsl868	2145	33	pound	pound	NN
hvd.rsl868	2145	34	each	each	DT
hvd.rsl868	2145	35	of	of	IN
hvd.rsl868	2145	36	raisins	raisin	NNS
hvd.rsl868	2145	37	and	and	CC
hvd.rsl868	2145	38	currants	currant	NNS
hvd.rsl868	2145	39	,	,	,
hvd.rsl868	2145	40	two	two	CD
hvd.rsl868	2145	41	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2145	42	of	of	IN
hvd.rsl868	2145	43	cinnamon	cinnamon	NN
hvd.rsl868	2145	44	,	,	,
hvd.rsl868	2145	45	one	one	CD
hvd.rsl868	2145	46	teaspoonful	teaspoonful	NN
hvd.rsl868	2145	47	cloves	clove	NNS
hvd.rsl868	2145	48	,	,	,
hvd.rsl868	2145	49	two	two	CD
hvd.rsl868	2145	50	nutmegs	nutmeg	NNS
hvd.rsl868	2145	51	grated	grate	VBN
hvd.rsl868	2145	52	,	,	,
hvd.rsl868	2145	53	grated	grated	JJ
hvd.rsl868	2145	54	zest	zest	NN
hvd.rsl868	2145	55	of	of	IN
hvd.rsl868	2145	56	one	one	CD
hvd.rsl868	2145	57	orange	orange	NN
hvd.rsl868	2145	58	and	and	CC
hvd.rsl868	2145	59	lemon	lemon	NN
hvd.rsl868	2145	60	,	,	,
hvd.rsl868	2145	61	one	one	CD
hvd.rsl868	2145	62	teaspoonful	teaspoonful	NN
hvd.rsl868	2145	63	baking	baking	NN
hvd.rsl868	2145	64	soda	soda	NN
hvd.rsl868	2145	65	,	,	,
hvd.rsl868	2145	66	two	two	CD
hvd.rsl868	2145	67	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2145	68	of	of	IN
hvd.rsl868	2145	69	cream	cream	NN
hvd.rsl868	2145	70	of	of	IN
hvd.rsl868	2145	71	tartar	tartar	NN
hvd.rsl868	2145	72	,	,	,
hvd.rsl868	2145	73	seven	seven	CD
hvd.rsl868	2145	74	cups	cup	NNS
hvd.rsl868	2145	75	of	of	IN
hvd.rsl868	2145	76	sifted	sift	VBN
hvd.rsl868	2145	77	flour	flour	NN
hvd.rsl868	2145	78	.	.	.
hvd.rsl868	2146	1	Bake	bake	VB
hvd.rsl868	2146	2	in	in	IN
hvd.rsl868	2146	3	moderate	moderate	JJ
hvd.rsl868	2146	4	oven	oven	NN
hvd.rsl868	2146	5	.	.	.
hvd.rsl868	2147	1	This	this	DT
hvd.rsl868	2147	2	amount	amount	NN
hvd.rsl868	2147	3	makes	make	VBZ
hvd.rsl868	2147	4	three	three	CD
hvd.rsl868	2147	5	medium	medium	JJ
hvd.rsl868	2147	6	-	-	HYPH
hvd.rsl868	2147	7	sized	sized	JJ
hvd.rsl868	2147	8	loaf	loaf	NN
hvd.rsl868	2147	9	cakes	cake	NNS
hvd.rsl868	2147	10	.	.	.
hvd.rsl868	2148	1	Potato	Potato	NNP
hvd.rsl868	2148	2	Cake.—Two	Cake.—Two	NNP
hvd.rsl868	2148	3	cups	cup	NNS
hvd.rsl868	2148	4	sugar	sugar	NN
hvd.rsl868	2148	5	,	,	,
hvd.rsl868	2148	6	one	one	CD
hvd.rsl868	2148	7	-	-	HYPH
hvd.rsl868	2148	8	half	half	NN
hvd.rsl868	2148	9	cup	cup	NN
hvd.rsl868	2148	10	butter	butter	NN
hvd.rsl868	2148	11	,	,	,
hvd.rsl868	2148	12	one	one	CD
hvd.rsl868	2148	13	cup	cup	NN
hvd.rsl868	2148	14	hot	hot	JJ
hvd.rsl868	2148	15	mashed	mash	VBN
hvd.rsl868	2148	16	potato	potato	NN
hvd.rsl868	2148	17	,	,	,
hvd.rsl868	2148	18	four	four	CD
hvd.rsl868	2148	19	eggs	egg	NNS
hvd.rsl868	2148	20	beaten	beat	VBN
hvd.rsl868	2148	21	,	,	,
hvd.rsl868	2148	22	one	one	CD
hvd.rsl868	2148	23	-	-	HYPH
hvd.rsl868	2148	24	half	half	NN
hvd.rsl868	2148	25	cup	cup	NN
hvd.rsl868	2148	26	milk	milk	NN
hvd.rsl868	2148	27	,	,	,
hvd.rsl868	2148	28	one	one	CD
hvd.rsl868	2148	29	-	-	HYPH
hvd.rsl868	2148	30	fourth	fourth	JJ
hvd.rsl868	2148	31	tea-	tea-	JJ
hvd.rsl868	2148	32	spoon	spoon	NN
hvd.rsl868	2148	33	nutmeg	nutmeg	NN
hvd.rsl868	2148	34	,	,	,
hvd.rsl868	2148	35	one	one	CD
hvd.rsl868	2148	36	-	-	HYPH
hvd.rsl868	2148	37	fourth	fourth	JJ
hvd.rsl868	2148	38	teaspoon	teaspoon	NN
hvd.rsl868	2148	39	cloves	clove	NNS
hvd.rsl868	2148	40	,	,	,
hvd.rsl868	2148	41	one	one	CD
hvd.rsl868	2148	42	-	-	HYPH
hvd.rsl868	2148	43	half	half	NN
hvd.rsl868	2148	44	teaspoon	teaspoon	NN
hvd.rsl868	2148	45	cinnamon	cinnamon	NN
hvd.rsl868	2148	46	,	,	,
hvd.rsl868	2148	47	one	one	CD
hvd.rsl868	2148	48	cup	cup	NNP
hvd.rsl868	2148	49	walnut	walnut	NN
hvd.rsl868	2148	50	meats	meat	NNS
hvd.rsl868	2148	51	chopped	chop	VBD
hvd.rsl868	2148	52	•	•	NNP
hvd.rsl868	2148	53	fine	fine	NN
hvd.rsl868	2148	54	,	,	,
hvd.rsl868	2148	55	two	two	CD
hvd.rsl868	2148	56	rounding	round	VBG
hvd.rsl868	2148	57	cups	cup	NNS
hvd.rsl868	2148	58	flour	flour	NN
hvd.rsl868	2148	59	,	,	,
hvd.rsl868	2148	60	two	two	CD
hvd.rsl868	2148	61	tea-	tea-	JJ
hvd.rsl868	2148	62	spoons	spoon	NNS
hvd.rsl868	2148	63	baking	bake	VBG
hvd.rsl868	2148	64	powder	powder	NN
hvd.rsl868	2148	65	,	,	,
hvd.rsl868	2148	66	two	two	CD
hvd.rsl868	2148	67	ounces	ounce	NNS
hvd.rsl868	2148	68	chocolate	chocolate	NN
hvd.rsl868	2148	69	melted	melt	VBD
hvd.rsl868	2148	70	over	over	IN
hvd.rsl868	2148	71	hot	hot	JJ
hvd.rsl868	2148	72	water	water	NN
hvd.rsl868	2148	73	and	and	CC
hvd.rsl868	2148	74	mixed	mix	VBN
hvd.rsl868	2148	75	with	with	IN
hvd.rsl868	2148	76	potato	potato	NN
hvd.rsl868	2148	77	;	;	:
hvd.rsl868	2148	78	add	add	VB
hvd.rsl868	2148	79	to	to	IN
hvd.rsl868	2148	80	sugar	sugar	NN
hvd.rsl868	2148	81	and	and	CC
hvd.rsl868	2148	82	butter	butter	NN
hvd.rsl868	2148	83	and	and	CC
hvd.rsl868	2148	84	mix	mix	VB
hvd.rsl868	2148	85	as	as	IN
hvd.rsl868	2148	86	usual	usual	JJ
hvd.rsl868	2148	87	.	.	.
hvd.rsl868	2149	1	Bake	bake	VB
hvd.rsl868	2149	2	in	in	IN
hvd.rsl868	2149	3	three	three	CD
hvd.rsl868	2149	4	layers	layer	NNS
hvd.rsl868	2149	5	and	and	CC
hvd.rsl868	2149	6	put	put	VBN
hvd.rsl868	2149	7	together	together	RB
hvd.rsl868	2149	8	with	with	IN
hvd.rsl868	2149	9	frosting	frosting	NN
hvd.rsl868	2149	10	.	.	.
hvd.rsl868	2150	1	Pound	pound	NN
hvd.rsl868	2150	2	Cake.—Mix	cake.—mix	VBP
hvd.rsl868	2150	3	a	a	DT
hvd.rsl868	2150	4	pound	pound	NN
hvd.rsl868	2150	5	of	of	IN
hvd.rsl868	2150	6	sugar	sugar	NN
hvd.rsl868	2150	7	with	with	IN
hvd.rsl868	2150	8	three	three	CD
hvd.rsl868	2150	9	-	-	HYPH
hvd.rsl868	2150	10	quarters	quarter	NNS
hvd.rsl868	2150	11	of	of	IN
hvd.rsl868	2150	12	a	a	DT
hvd.rsl868	2150	13	pound	pound	NN
hvd.rsl868	2150	14	of	of	IN
hvd.rsl868	2150	15	butter	butter	NN
hvd.rsl868	2150	16	.	.	.
hvd.rsl868	2151	1	When	when	WRB
hvd.rsl868	2151	2	worked	work	VBN
hvd.rsl868	2151	3	white	white	JJ
hvd.rsl868	2151	4	,	,	,
hvd.rsl868	2151	5	stir	stir	VB
hvd.rsl868	2151	6	in	in	IN
hvd.rsl868	2151	7	the	the	DT
hvd.rsl868	2151	8	yolks	yolk	NNS
hvd.rsl868	2151	9	of	of	IN
hvd.rsl868	2151	10	eight	eight	CD
hvd.rsl868	2151	11	eggs	egg	NNS
hvd.rsl868	2151	12	beaten	beat	VBN
hvd.rsl868	2151	13	to	to	IN
hvd.rsl868	2151	14	a	a	DT
hvd.rsl868	2151	15	froth	froth	NN
hvd.rsl868	2151	16	,	,	,
hvd.rsl868	2151	17	then	then	RB
hvd.rsl868	2151	18	the	the	DT
hvd.rsl868	2151	19	whites	white	NNS
hvd.rsl868	2151	20	.	.	.
hvd.rsl868	2152	1	Add	add	VB
hvd.rsl868	2152	2	a	a	DT
hvd.rsl868	2152	3	pound	pound	NN
hvd.rsl868	2152	4	of	of	IN
hvd.rsl868	2152	5	sifted	sift	VBN
hvd.rsl868	2152	6	flour	flour	NN
hvd.rsl868	2152	7	and	and	CC
hvd.rsl868	2152	8	mace	mace	NN
hvd.rsl868	2152	9	or	or	CC
hvd.rsl868	2152	10	nutmeg	nutmeg	NN
hvd.rsl868	2152	11	to	to	TO
hvd.rsl868	2152	12	taste	taste	VB
hvd.rsl868	2152	13	.	.	.
hvd.rsl868	2153	1	If	if	IN
hvd.rsl868	2153	2	you	-PRON-	PRP
hvd.rsl868	2153	3	wish	wish	VBP
hvd.rsl868	2153	4	to	to	TO
hvd.rsl868	2153	5	have	have	VB
hvd.rsl868	2153	6	your	-PRON-	PRP$
hvd.rsl868	2153	7	cake	cake	NN
hvd.rsl868	2153	8	particularly	particularly	RB
hvd.rsl868	2153	9	nice	nice	JJ
hvd.rsl868	2153	10	,	,	,
hvd.rsl868	2153	11	stir	stir	VB
hvd.rsl868	2153	12	in	in	RP
hvd.rsl868	2153	13	,	,	,
hvd.rsl868	2153	14	just	just	RB
hvd.rsl868	2153	15	before	before	IN
hvd.rsl868	2153	16	you	-PRON-	PRP
hvd.rsl868	2153	17	put	put	VBD
hvd.rsl868	2153	18	it	-PRON-	PRP
hvd.rsl868	2153	19	into	into	IN
hvd.rsl868	2153	20	the	the	DT
hvd.rsl868	2153	21	pans	pan	NNS
hvd.rsl868	2153	22	,	,	,
hvd.rsl868	2153	23	a	a	DT
hvd.rsl868	2153	24	quarter	quarter	NN
hvd.rsl868	2153	25	of	of	IN
hvd.rsl868	2153	26	a	a	DT
hvd.rsl868	2153	27	pound	pound	NN
hvd.rsl868	2153	28	of	of	IN
hvd.rsl868	2153	29	citron	citron	NN
hvd.rsl868	2153	30	or	or	CC
hvd.rsl868	2153	31	al-	al-	DT
hvd.rsl868	2153	32	monds	mond	NNS
hvd.rsl868	2153	33	blanched	blanch	VBN
hvd.rsl868	2153	34	,	,	,
hvd.rsl868	2153	35	and	and	CC
hvd.rsl868	2153	36	powdered	powder	VBN
hvd.rsl868	2153	37	fine	fine	NN
hvd.rsl868	2153	38	in	in	IN
hvd.rsl868	2153	39	rosewater	rosewater	NN
hvd.rsl868	2153	40	.	.	.
hvd.rsl868	2154	1	Raised	raise	VBN
hvd.rsl868	2154	2	Cake.—Two	Cake.—Two	NNP
hvd.rsl868	2154	3	cupfuls	cupfuls	NNP
hvd.rsl868	2154	4	light	light	JJ
hvd.rsl868	2154	5	sponge	sponge	NN
hvd.rsl868	2154	6	,	,	,
hvd.rsl868	2154	7	one	one	CD
hvd.rsl868	2154	8	cupful	cupful	NN
hvd.rsl868	2154	9	sugar	sugar	NN
hvd.rsl868	2154	10	,	,	,
hvd.rsl868	2154	11	one	one	CD
hvd.rsl868	2154	12	-	-	HYPH
hvd.rsl868	2154	13	half	half	NN
hvd.rsl868	2154	14	cupful	cupful	JJ
hvd.rsl868	2154	15	butter	butter	NN
hvd.rsl868	2154	16	,	,	,
hvd.rsl868	2154	17	two	two	CD
hvd.rsl868	2154	18	well	well	RB
hvd.rsl868	2154	19	-	-	HYPH
hvd.rsl868	2154	20	beaten	beat	VBN
hvd.rsl868	2154	21	eggs	egg	NNS
hvd.rsl868	2154	22	,	,	,
hvd.rsl868	2154	23	one	one	CD
hvd.rsl868	2154	24	cupful	cupful	NN
hvd.rsl868	2154	25	stoned	stone	VBN
hvd.rsl868	2154	26	raisins	raisin	NNS
hvd.rsl868	2154	27	,	,	,
hvd.rsl868	2154	28	floured	flour	VBN
hvd.rsl868	2154	29	,	,	,
hvd.rsl868	2154	30	half	half	PDT
hvd.rsl868	2154	31	a	a	DT
hvd.rsl868	2154	32	nutmeg	nutmeg	NN
hvd.rsl868	2154	33	,	,	,
hvd.rsl868	2154	34	grated	grate	VBN
hvd.rsl868	2154	35	,	,	,
hvd.rsl868	2154	36	one	one	CD
hvd.rsl868	2154	37	-	-	HYPH
hvd.rsl868	2154	38	half	half	NN
hvd.rsl868	2154	39	teaspoonful	teaspoonful	NN
hvd.rsl868	2154	40	soda	soda	NN
hvd.rsl868	2154	41	dissolved	dissolve	VBN
hvd.rsl868	2154	42	in	in	IN
hvd.rsl868	2154	43	a	a	DT
hvd.rsl868	2154	44	little	little	JJ
hvd.rsl868	2154	45	water	water	NN
hvd.rsl868	2154	46	.	.	.
hvd.rsl868	2155	1	Make	make	VB
hvd.rsl868	2155	2	into	into	IN
hvd.rsl868	2155	3	a	a	DT
hvd.rsl868	2155	4	loaf	loaf	NN
hvd.rsl868	2155	5	or	or	CC
hvd.rsl868	2155	6	loaves	loaf	NNS
hvd.rsl868	2155	7	,	,	,
hvd.rsl868	2155	8	and	and	CC
hvd.rsl868	2155	9	when	when	WRB
hvd.rsl868	2155	10	light	light	JJ
hvd.rsl868	2155	11	bake	bake	VBP
hvd.rsl868	2155	12	in	in	RP
hvd.rsl868	2155	13	rather	rather	RB
hvd.rsl868	2155	14	slow	slow	JJ
hvd.rsl868	2155	15	oven	oven	NN
hvd.rsl868	2155	16	,	,	,
hvd.rsl868	2155	17	as	as	IN
hvd.rsl868	2155	18	it	-PRON-	PRP
hvd.rsl868	2155	19	scorches	scorch	VBZ
hvd.rsl868	2155	20	easily	easily	RB
hvd.rsl868	2155	21	.	.	.
hvd.rsl868	2155	22	"	"	''
hvd.rsl868	2156	1	If	if	IN
hvd.rsl868	2156	2	desired	desire	VBN
hvd.rsl868	2156	3	,	,	,
hvd.rsl868	2156	4	cover	cover	VB
hvd.rsl868	2156	5	it	-PRON-	PRP
hvd.rsl868	2156	6	with	with	IN
hvd.rsl868	2156	7	a	a	DT
hvd.rsl868	2156	8	milk	milk	NN
hvd.rsl868	2156	9	icing	icing	NN
hvd.rsl868	2156	10	,	,	,
hvd.rsl868	2156	11	for	for	IN
hvd.rsl868	2156	12	which	which	WDT
hvd.rsl868	2156	13	use	use	VBP
hvd.rsl868	2156	14	10	10	CD
hvd.rsl868	2156	15	teaspoonfuls	teaspoonfuls	NNP
hvd.rsl868	2156	16	sweet	sweet	JJ
hvd.rsl868	2156	17	milk	milk	NN
hvd.rsl868	2156	18	,	,	,
hvd.rsl868	2156	19	V/2	V/2	NNP
hvd.rsl868	2156	20	cupful	cupful	NN
hvd.rsl868	2156	21	sugar	sugar	NN
hvd.rsl868	2156	22	.	.	.
hvd.rsl868	2157	1	Boil	boil	VB
hvd.rsl868	2157	2	six	six	CD
hvd.rsl868	2157	3	min-	min-	JJ
hvd.rsl868	2157	4	utes	ute	NNS
hvd.rsl868	2157	5	,	,	,
hvd.rsl868	2157	6	take	take	VB
hvd.rsl868	2157	7	from	from	IN
hvd.rsl868	2157	8	stove	stove	NN
hvd.rsl868	2157	9	and	and	CC
hvd.rsl868	2157	10	stir	stir	VB
hvd.rsl868	2157	11	until	until	IN
hvd.rsl868	2157	12	quite	quite	RB
hvd.rsl868	2157	13	white	white	JJ
hvd.rsl868	2157	14	,	,	,
hvd.rsl868	2157	15	flavor	flavor	NN
hvd.rsl868	2157	16	,	,	,
hvd.rsl868	2157	17	spread	spread	VBD
hvd.rsl868	2157	18	quickly	quickly	RB
hvd.rsl868	2157	19	with	with	IN
hvd.rsl868	2157	20	a	a	DT
hvd.rsl868	2157	21	knife	knife	NN
hvd.rsl868	2157	22	dipped	dip	VBN
hvd.rsl868	2157	23	in	in	IN
hvd.rsl868	2157	24	cold	cold	JJ
hvd.rsl868	2157	25	water	water	NN
hvd.rsl868	2157	26	.	.	.
hvd.rsl868	2158	1	Raisin	Raisin	NNP
hvd.rsl868	2158	2	-	-	HYPH
hvd.rsl868	2158	3	Cake	Cake	NNP
hvd.rsl868	2158	4	Squares.—Sift	Squares.—Sift	NNP
hvd.rsl868	2158	5	and	and	CC
hvd.rsl868	2158	6	dry	dry	VB
hvd.rsl868	2158	7	half	half	PDT
hvd.rsl868	2158	8	a	a	DT
hvd.rsl868	2158	9	pound	pound	NN
hvd.rsl868	2158	10	of	of	IN
hvd.rsl868	2158	11	flour	flour	NN
hvd.rsl868	2158	12	,	,	,
hvd.rsl868	2158	13	rub	rub	VB
hvd.rsl868	2158	14	into	into	IN
hvd.rsl868	2158	15	this	this	DT
hvd.rsl868	2158	16	two	two	CD
hvd.rsl868	2158	17	ounces	ounce	NNS
hvd.rsl868	2158	18	of	of	IN
hvd.rsl868	2158	19	butter	butter	NN
hvd.rsl868	2158	20	and	and	CC
hvd.rsl868	2158	21	a	a	DT
hvd.rsl868	2158	22	very	very	RB
hvd.rsl868	2158	23	little	little	JJ
hvd.rsl868	2158	24	lard	lard	NN
hvd.rsl868	2158	25	,	,	,
hvd.rsl868	2158	26	add	add	VB
hvd.rsl868	2158	27	three	three	CD
hvd.rsl868	2158	28	ounces	ounce	NNS
hvd.rsl868	2158	29	of	of	IN
hvd.rsl868	2158	30	sugar	sugar	NN
hvd.rsl868	2158	31	,	,	,
hvd.rsl868	2158	32	a	a	DT
hvd.rsl868	2158	33	teaspoonful	teaspoonful	NN
hvd.rsl868	2158	34	of	of	IN
hvd.rsl868	2158	35	baking	baking	NN
hvd.rsl868	2158	36	powder	powder	NN
hvd.rsl868	2158	37	and	and	CC
hvd.rsl868	2158	38	six	six	CD
hvd.rsl868	2158	39	ounces	ounce	NNS
hvd.rsl868	2158	40	of	of	IN
hvd.rsl868	2158	41	stoned	stone	VBN
hvd.rsl868	2158	42	raisins	raisin	NNS
hvd.rsl868	2158	43	.	.	.
hvd.rsl868	2159	1	Beat	beat	VB
hvd.rsl868	2159	2	two	two	CD
hvd.rsl868	2159	3	eggs	egg	NNS
hvd.rsl868	2159	4	with	with	IN
hvd.rsl868	2159	5	a	a	DT
hvd.rsl868	2159	6	spoonful	spoonful	NN
hvd.rsl868	2159	7	of	of	IN
hvd.rsl868	2159	8	milk	milk	NN
hvd.rsl868	2159	9	,	,	,
hvd.rsl868	2159	10	and	and	CC
hvd.rsl868	2159	11	add	add	VB
hvd.rsl868	2159	12	to	to	IN
hvd.rsl868	2159	13	the	the	DT
hvd.rsl868	2159	14	dry	dry	JJ
hvd.rsl868	2159	15	ingredients	ingredient	NNS
hvd.rsl868	2159	16	;	;	:
hvd.rsl868	2159	17	add	add	VB
hvd.rsl868	2159	18	a	a	DT
hvd.rsl868	2159	19	pinch	pinch	NN
hvd.rsl868	2159	20	of	of	IN
hvd.rsl868	2159	21	ground	ground	NN
hvd.rsl868	2159	22	cinnamon	cinnamon	NN
hvd.rsl868	2159	23	and	and	CC
hvd.rsl868	2159	24	beat	beat	VBD
hvd.rsl868	2159	25	all	all	DT
hvd.rsl868	2159	26	to	to	IN
hvd.rsl868	2159	27	a	a	DT
hvd.rsl868	2159	28	light	light	JJ
hvd.rsl868	2159	29	batter	batter	NN
hvd.rsl868	2159	30	;	;	:
hvd.rsl868	2159	31	pour	pour	VB
hvd.rsl868	2159	32	into	into	IN
hvd.rsl868	2159	33	a	a	DT
hvd.rsl868	2159	34	greased	greased	JJ
hvd.rsl868	2159	35	pudding	pudding	NN
hvd.rsl868	2159	36	tin	tin	NN
hvd.rsl868	2159	37	and	and	CC
hvd.rsl868	2159	38	bake	bake	VB
hvd.rsl868	2159	39	in	in	RP
hvd.rsl868	2159	40	a	a	DT
hvd.rsl868	2159	41	sharp	sharp	JJ
hvd.rsl868	2159	42	oven	oven	NN
hvd.rsl868	2159	43	;	;	:
hvd.rsl868	2159	44	when	when	WRB
hvd.rsl868	2159	45	cooled	cool	VBD
hvd.rsl868	2159	46	a	a	DT
hvd.rsl868	2159	47	little	little	JJ
hvd.rsl868	2159	48	cut	cut	NN
hvd.rsl868	2159	49	with	with	IN
hvd.rsl868	2159	50	a	a	DT
hvd.rsl868	2159	51	hot	hot	JJ
hvd.rsl868	2159	52	knife	knife	NN
hvd.rsl868	2159	53	into	into	IN
hvd.rsl868	2159	54	squares	square	NNS
hvd.rsl868	2159	55	and	and	CC
hvd.rsl868	2159	56	serve	serve	VBP
hvd.rsl868	2159	57	while	while	IN
hvd.rsl868	2159	58	still	still	RB
hvd.rsl868	2159	59	warm	warm	JJ
hvd.rsl868	2159	60	.	.	.
hvd.rsl868	2160	1	Rochester	Rochester	NNP
hvd.rsl868	2160	2	Cake.—Two	Cake.—Two	NNP
hvd.rsl868	2160	3	cups	cup	NNS
hvd.rsl868	2160	4	sugar	sugar	NN
hvd.rsl868	2160	5	;	;	:
hvd.rsl868	2160	6	two	two	CD
hvd.rsl868	2160	7	-	-	HYPH
hvd.rsl868	2160	8	thirds	third	NNS
hvd.rsl868	2160	9	butter	butter	NN
hvd.rsl868	2160	10	;	;	:
hvd.rsl868	2160	11	one	one	CD
hvd.rsl868	2160	12	cup	cup	NN
hvd.rsl868	2160	13	sweet	sweet	JJ
hvd.rsl868	2160	14	milk	milk	NN
hvd.rsl868	2160	15	;	;	:
hvd.rsl868	2160	16	three	three	CD
hvd.rsl868	2160	17	eggs	egg	NNS
hvd.rsl868	2160	18	;	;	:
hvd.rsl868	2160	19	three	three	CD
hvd.rsl868	2160	20	cups	cup	NNS
hvd.rsl868	2160	21	flour	flour	NN
hvd.rsl868	2160	22	;	;	:
hvd.rsl868	2160	23	two	two	CD
hvd.rsl868	2160	24	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2160	25	baking	baking	NN
hvd.rsl868	2160	26	powder	powder	NN
hvd.rsl868	2160	27	;	;	:
hvd.rsl868	2160	28	a	a	DT
hvd.rsl868	2160	29	little	little	JJ
hvd.rsl868	2160	30	salt	salt	NN
hvd.rsl868	2160	31	and	and	CC
hvd.rsl868	2160	32	flavoring	flavoring	NN
hvd.rsl868	2160	33	.	.	.
hvd.rsl868	2161	1	Put	put	VB
hvd.rsl868	2161	2	half	half	PDT
hvd.rsl868	2161	3	the	the	DT
hvd.rsl868	2161	4	mixture	mixture	NN
hvd.rsl868	2161	5	in	in	IN
hvd.rsl868	2161	6	two	two	CD
hvd.rsl868	2161	7	jelly	jelly	NN
hvd.rsl868	2161	8	cake	cake	NN
hvd.rsl868	2161	9	pans	pan	NNS
hvd.rsl868	2161	10	.	.	.
hvd.rsl868	2162	1	To	to	IN
hvd.rsl868	2162	2	the	the	DT
hvd.rsl868	2162	3	remainder	remainder	NN
hvd.rsl868	2162	4	add	add	VB
hvd.rsl868	2162	5	one	one	CD
hvd.rsl868	2162	6	tablespoon	tablespoon	NN
hvd.rsl868	2162	7	molasses	molasses	NN
hvd.rsl868	2162	8	;	;	:
hvd.rsl868	2162	9	one	one	CD
hvd.rsl868	2162	10	cup	cup	NN
hvd.rsl868	2162	11	chopped	chop	VBD
hvd.rsl868	2162	12	raisins	raisin	NNS
hvd.rsl868	2162	13	or	or	CC
hvd.rsl868	2162	14	currants	currant	NNS
hvd.rsl868	2162	15	;	;	:
hvd.rsl868	2162	16	one	one	CD
hvd.rsl868	2162	17	-	-	HYPH
hvd.rsl868	2162	18	fourth	fourth	JJ
hvd.rsl868	2162	19	pound	pound	NN
hvd.rsl868	2162	20	chopped	chop	VBN
hvd.rsl868	2162	21	citron	citron	NN
hvd.rsl868	2162	22	;	;	:
hvd.rsl868	2162	23	one	one	CD
hvd.rsl868	2162	24	teaspoon	teaspoon	NN
hvd.rsl868	2162	25	cinnamon	cinnamon	NN
hvd.rsl868	2162	26	;	;	:
hvd.rsl868	2162	27	one-	one-	JJ
hvd.rsl868	2162	28	half	half	JJ
hvd.rsl868	2162	29	teaspoon	teaspoon	NN
hvd.rsl868	2162	30	cloves	clove	NNS
hvd.rsl868	2162	31	;	;	:
hvd.rsl868	2162	32	one	one	CD
hvd.rsl868	2162	33	-	-	HYPH
hvd.rsl868	2162	34	half	half	NN
hvd.rsl868	2162	35	teaspoon	teaspoon	NN
hvd.rsl868	2162	36	allspice	allspice	NN
hvd.rsl868	2162	37	;	;	:
hvd.rsl868	2162	38	a	a	DT
hvd.rsl868	2162	39	little	little	JJ
hvd.rsl868	2162	40	nutmeg	nutmeg	NN
hvd.rsl868	2162	41	;	;	:
hvd.rsl868	2162	42	one	one	CD
hvd.rsl868	2162	43	CHAPTER	chapter	NN
hvd.rsl868	2162	44	IX	IX	NNP
hvd.rsl868	2162	45	.	.	.
hvd.rsl868	2163	1	EGOS	ego	NNS
hvd.rsl868	2163	2	.	.	.
hvd.rsl868	2164	1	Eggs	egg	NNS
hvd.rsl868	2164	2	a	a	DT
hvd.rsl868	2164	3	la	la	FW
hvd.rsl868	2164	4	Bonne	Bonne	NNP
hvd.rsl868	2164	5	Femme.—Cut	Femme.—Cut	VBG
hvd.rsl868	2164	6	an	an	DT
hvd.rsl868	2164	7	onion	onion	NN
hvd.rsl868	2164	8	into	into	IN
hvd.rsl868	2164	9	fine	fine	JJ
hvd.rsl868	2164	10	dice	dice	NN
hvd.rsl868	2164	11	,	,	,
hvd.rsl868	2164	12	fry	fry	VB
hvd.rsl868	2164	13	it	-PRON-	PRP
hvd.rsl868	2164	14	lightly	lightly	RB
hvd.rsl868	2164	15	in	in	IN
hvd.rsl868	2164	16	a	a	DT
hvd.rsl868	2164	17	tablespoonful	tablespoonful	NN
hvd.rsl868	2164	18	of	of	IN
hvd.rsl868	2164	19	butter	butter	NN
hvd.rsl868	2164	20	,	,	,
hvd.rsl868	2164	21	then	then	RB
hvd.rsl868	2164	22	dash	dash	VB
hvd.rsl868	2164	23	in	in	IN
hvd.rsl868	2164	24	a	a	DT
hvd.rsl868	2164	25	teaspoonful	teaspoonful	NN
hvd.rsl868	2164	26	of	of	IN
hvd.rsl868	2164	27	vinegar	vinegar	NN
hvd.rsl868	2164	28	.	.	.
hvd.rsl868	2165	1	But-	But-	NNP
hvd.rsl868	2165	2	ter	ter	VB
hvd.rsl868	2165	3	a	a	DT
hvd.rsl868	2165	4	shallow	shallow	JJ
hvd.rsl868	2165	5	dish	dish	NN
hvd.rsl868	2165	6	,	,	,
hvd.rsl868	2165	7	sprinkle	sprinkle	VB
hvd.rsl868	2165	8	the	the	DT
hvd.rsl868	2165	9	fried	fry	VBN
hvd.rsl868	2165	10	onion	onion	NN
hvd.rsl868	2165	11	over	over	IN
hvd.rsl868	2165	12	it	-PRON-	PRP
hvd.rsl868	2165	13	,	,	,
hvd.rsl868	2165	14	and	and	CC
hvd.rsl868	2165	15	break	break	VB
hvd.rsl868	2165	16	in	in	RP
hvd.rsl868	2165	17	five	five	CD
hvd.rsl868	2165	18	eggs	egg	NNS
hvd.rsl868	2165	19	,	,	,
hvd.rsl868	2165	20	being	be	VBG
hvd.rsl868	2165	21	very	very	RB
hvd.rsl868	2165	22	careful	careful	JJ
hvd.rsl868	2165	23	that	that	IN
hvd.rsl868	2165	24	the	the	DT
hvd.rsl868	2165	25	yolks	yolk	NNS
hvd.rsl868	2165	26	remain	remain	VBP
hvd.rsl868	2165	27	whole	whole	JJ
hvd.rsl868	2165	28	.	.	.
hvd.rsl868	2166	1	Bake	bake	VB
hvd.rsl868	2166	2	in	in	IN
hvd.rsl868	2166	3	a	a	DT
hvd.rsl868	2166	4	hot	hot	JJ
hvd.rsl868	2166	5	oven	oven	NN
hvd.rsl868	2166	6	until	until	IN
hvd.rsl868	2166	7	the	the	DT
hvd.rsl868	2166	8	whites	white	NNS
hvd.rsl868	2166	9	become	become	VBP
hvd.rsl868	2166	10	a	a	DT
hvd.rsl868	2166	11	delicate	delicate	JJ
hvd.rsl868	2166	12	film	film	NN
hvd.rsl868	2166	13	.	.	.
hvd.rsl868	2167	1	Dust	dust	NN
hvd.rsl868	2167	2	with	with	IN
hvd.rsl868	2167	3	salt	salt	NN
hvd.rsl868	2167	4	and	and	CC
hvd.rsl868	2167	5	white	white	JJ
hvd.rsl868	2167	6	pepper	pepper	NN
hvd.rsl868	2167	7	.	.	.
hvd.rsl868	2168	1	Just	just	RB
hvd.rsl868	2168	2	before	before	IN
hvd.rsl868	2168	3	sending	send	VBG
hvd.rsl868	2168	4	to	to	IN
hvd.rsl868	2168	5	the	the	DT
hvd.rsl868	2168	6	table	table	NN
hvd.rsl868	2168	7	sprinkle	sprinkle	VB
hvd.rsl868	2168	8	all	all	RB
hvd.rsl868	2168	9	over	over	IN
hvd.rsl868	2168	10	the	the	DT
hvd.rsl868	2168	11	dish	dish	NN
hvd.rsl868	2168	12	coarse	coarse	JJ
hvd.rsl868	2168	13	bread	bread	NN
hvd.rsl868	2168	14	crumbs	crumb	NNS
hvd.rsl868	2168	15	fried	fry	VBN
hvd.rsl868	2168	16	delicately	delicately	RB
hvd.rsl868	2168	17	brown	brown	JJ
hvd.rsl868	2168	18	in	in	IN
hvd.rsl868	2168	19	butter	butter	NN
hvd.rsl868	2168	20	,	,	,
hvd.rsl868	2168	21	and	and	CC
hvd.rsl868	2168	22	garnish	garnish	VB
hvd.rsl868	2168	23	with	with	IN
hvd.rsl868	2168	24	watercress	watercress	NN
hvd.rsl868	2168	25	or	or	CC
hvd.rsl868	2168	26	parsley	parsley	NN
hvd.rsl868	2168	27	.	.	.
hvd.rsl868	2169	1	A	a	DT
hvd.rsl868	2169	2	la	la	FW
hvd.rsl868	2169	3	Maitre	Maitre	NNP
hvd.rsl868	2169	4	d'Hotel.—Put	d'Hotel.—Put	VBG
hvd.rsl868	2169	5	the	the	DT
hvd.rsl868	2169	6	eggs	egg	NNS
hvd.rsl868	2169	7	in	in	IN
hvd.rsl868	2169	8	boiling	boil	VBG
hvd.rsl868	2169	9	water	water	NN
hvd.rsl868	2169	10	and	and	CC
hvd.rsl868	2169	11	boil	boil	VB
hvd.rsl868	2169	12	six	six	CD
hvd.rsl868	2169	13	minutes	minute	NNS
hvd.rsl868	2169	14	;	;	:
hvd.rsl868	2169	15	then	then	RB
hvd.rsl868	2169	16	take	take	VB
hvd.rsl868	2169	17	from	from	IN
hvd.rsl868	2169	18	the	the	DT
hvd.rsl868	2169	19	fire	fire	NN
hvd.rsl868	2169	20	and	and	CC
hvd.rsl868	2169	21	dip	dip	VB
hvd.rsl868	2169	22	in	in	IN
hvd.rsl868	2169	23	cold	cold	JJ
hvd.rsl868	2169	24	water	water	NN
hvd.rsl868	2169	25	,	,	,
hvd.rsl868	2169	26	taking	take	VBG
hvd.rsl868	2169	27	them	-PRON-	PRP
hvd.rsl868	2169	28	out	out	RP
hvd.rsl868	2169	29	immediately	immediately	RB
hvd.rsl868	2169	30	;	;	:
hvd.rsl868	2169	31	this	this	DT
hvd.rsl868	2169	32	is	be	VBZ
hvd.rsl868	2169	33	to	to	TO
hvd.rsl868	2169	34	render	render	VB
hvd.rsl868	2169	35	shelling	shelling	NN
hvd.rsl868	2169	36	easy	easy	RB
hvd.rsl868	2169	37	.	.	.
hvd.rsl868	2170	1	When	when	WRB
hvd.rsl868	2170	2	shelled	shell	VBN
hvd.rsl868	2170	3	,	,	,
hvd.rsl868	2170	4	cut	cut	VBD
hvd.rsl868	2170	5	the	the	DT
hvd.rsl868	2170	6	eggs	egg	NNS
hvd.rsl868	2170	7	through	through	IN
hvd.rsl868	2170	8	lengthwise	lengthwise	RB
hvd.rsl868	2170	9	and	and	CC
hvd.rsl868	2170	10	lay	lie	VBD
hvd.rsl868	2170	11	them	-PRON-	PRP
hvd.rsl868	2170	12	on	on	IN
hvd.rsl868	2170	13	a	a	DT
hvd.rsl868	2170	14	hot	hot	JJ
hvd.rsl868	2170	15	dish	dish	NN
hvd.rsl868	2170	16	on	on	IN
hvd.rsl868	2170	17	which	which	WDT
hvd.rsl868	2170	18	maitre	maitre	NNP
hvd.rsl868	2170	19	d'hotel	d'hotel	NNP
hvd.rsl868	2170	20	butter	butter	NNP
hvd.rsl868	2170	21	has	have	VBZ
hvd.rsl868	2170	22	been	be	VBN
hvd.rsl868	2170	23	melted	melt	VBN
hvd.rsl868	2170	24	.	.	.
hvd.rsl868	2171	1	With	with	IN
hvd.rsl868	2171	2	a	a	DT
hvd.rsl868	2171	3	spoon	spoon	NN
hvd.rsl868	2171	4	cover	cover	NN
hvd.rsl868	2171	5	the	the	DT
hvd.rsl868	2171	6	eggs	egg	NNS
hvd.rsl868	2171	7	with	with	IN
hvd.rsl868	2171	8	this	this	DT
hvd.rsl868	2171	9	sauce	sauce	NN
hvd.rsl868	2171	10	,	,	,
hvd.rsl868	2171	11	which	which	WDT
hvd.rsl868	2171	12	is	be	VBZ
hvd.rsl868	2171	13	made	make	VBN
hvd.rsl868	2171	14	as	as	IN
hvd.rsl868	2171	15	follows	follow	VBZ
hvd.rsl868	2171	16	:	:	:
hvd.rsl868	2171	17	Mix	mix	VB
hvd.rsl868	2171	18	with	with	IN
hvd.rsl868	2171	19	a	a	DT
hvd.rsl868	2171	20	spoon	spoon	NN
hvd.rsl868	2171	21	on	on	IN
hvd.rsl868	2171	22	a	a	DT
hvd.rsl868	2171	23	plate	plate	NN
hvd.rsl868	2171	24	a	a	DT
hvd.rsl868	2171	25	piece	piece	NN
hvd.rsl868	2171	26	of	of	IN
hvd.rsl868	2171	27	butter	butter	NN
hvd.rsl868	2171	28	the	the	DT
hvd.rsl868	2171	29	size	size	NN
hvd.rsl868	2171	30	of	of	IN
hvd.rsl868	2171	31	an	an	DT
hvd.rsl868	2171	32	egg	egg	NN
hvd.rsl868	2171	33	with	with	IN
hvd.rsl868	2171	34	a	a	DT
hvd.rsl868	2171	35	tablespoonful	tablespoonful	NN
hvd.rsl868	2171	36	of	of	IN
hvd.rsl868	2171	37	finely	finely	RB
hvd.rsl868	2171	38	chopped	chop	VBN
hvd.rsl868	2171	39	par-	par-	NN
hvd.rsl868	2171	40	sley	sley	NNP
hvd.rsl868	2171	41	,	,	,
hvd.rsl868	2171	42	a	a	DT
hvd.rsl868	2171	43	pinch	pinch	NN
hvd.rsl868	2171	44	of	of	IN
hvd.rsl868	2171	45	salt	salt	NN
hvd.rsl868	2171	46	,	,	,
hvd.rsl868	2171	47	and	and	CC
hvd.rsl868	2171	48	pepper	pepper	NN
hvd.rsl868	2171	49	.	.	.
hvd.rsl868	2172	1	Put	put	VB
hvd.rsl868	2172	2	it	-PRON-	PRP
hvd.rsl868	2172	3	on	on	IN
hvd.rsl868	2172	4	a	a	DT
hvd.rsl868	2172	5	hot	hot	JJ
hvd.rsl868	2172	6	platter	platter	NN
hvd.rsl868	2172	7	to	to	TO
hvd.rsl868	2172	8	melt	melt	VB
hvd.rsl868	2172	9	.	.	.
hvd.rsl868	2173	1	This	this	DT
hvd.rsl868	2173	2	sauce	sauce	NN
hvd.rsl868	2173	3	is	be	VBZ
hvd.rsl868	2173	4	often	often	RB
hvd.rsl868	2173	5	served	serve	VBN
hvd.rsl868	2173	6	with	with	IN
hvd.rsl868	2173	7	fish	fish	NN
hvd.rsl868	2173	8	,	,	,
hvd.rsl868	2173	9	broiled	broil	VBN
hvd.rsl868	2173	10	meat	meat	NN
hvd.rsl868	2173	11	or	or	CC
hvd.rsl868	2173	12	boiled	boil	VBN
hvd.rsl868	2173	13	vegetables	vegetable	NNS
hvd.rsl868	2173	14	.	.	.
hvd.rsl868	2174	1	It	-PRON-	PRP
hvd.rsl868	2174	2	is	be	VBZ
hvd.rsl868	2174	3	very	very	RB
hvd.rsl868	2174	4	nice	nice	JJ
hvd.rsl868	2174	5	with	with	IN
hvd.rsl868	2174	6	new	new	JJ
hvd.rsl868	2174	7	potatoes	potato	NNS
hvd.rsl868	2174	8	.	.	.
hvd.rsl868	2175	1	Eggs	egg	NNS
hvd.rsl868	2175	2	boiled	boil	VBN
hvd.rsl868	2175	3	as	as	IN
hvd.rsl868	2175	4	above	above	IN
hvd.rsl868	2175	5	described	describe	VBN
hvd.rsl868	2175	6	are	be	VBP
hvd.rsl868	2175	7	also	also	RB
hvd.rsl868	2175	8	very	very	RB
hvd.rsl868	2175	9	good	good	JJ
hvd.rsl868	2175	10	with	with	IN
hvd.rsl868	2175	11	strained	strained	JJ
hvd.rsl868	2175	12	tomato	tomato	NN
hvd.rsl868	2175	13	,	,	,
hvd.rsl868	2175	14	or	or	CC
hvd.rsl868	2175	15	parsley	parsley	NN
hvd.rsl868	2175	16	sauce	sauce	NN
hvd.rsl868	2175	17	,	,	,
hvd.rsl868	2175	18	while	while	IN
hvd.rsl868	2175	19	another	another	DT
hvd.rsl868	2175	20	varia-	varia-	NN
hvd.rsl868	2175	21	tion	tion	NN
hvd.rsl868	2175	22	is	be	VBZ
hvd.rsl868	2175	23	given	give	VBN
hvd.rsl868	2175	24	by	by	IN
hvd.rsl868	2175	25	using	use	VBG
hvd.rsl868	2175	26	black	black	JJ
hvd.rsl868	2175	27	butter	butter	NN
hvd.rsl868	2175	28	,	,	,
hvd.rsl868	2175	29	sauce	sauce	NN
hvd.rsl868	2175	30	au	au	NNP
hvd.rsl868	2175	31	beurre	beurre	FW
hvd.rsl868	2175	32	noir	noir	NNP
hvd.rsl868	2175	33	.	.	.
hvd.rsl868	2176	1	To	to	TO
hvd.rsl868	2176	2	make	make	VB
hvd.rsl868	2176	3	this	this	DT
hvd.rsl868	2176	4	,	,	,
hvd.rsl868	2176	5	brown	brown	JJ
hvd.rsl868	2176	6	half	half	PDT
hvd.rsl868	2176	7	a	a	DT
hvd.rsl868	2176	8	cupful	cupful	NN
hvd.rsl868	2176	9	of	of	IN
hvd.rsl868	2176	10	butter	butter	NN
hvd.rsl868	2176	11	in	in	IN
hvd.rsl868	2176	12	the	the	DT
hvd.rsl868	2176	13	frying	frying	NN
hvd.rsl868	2176	14	pan	pan	NN
hvd.rsl868	2176	15	as	as	RB
hvd.rsl868	2176	16	brown	brown	JJ
hvd.rsl868	2176	17	as	as	IN
hvd.rsl868	2176	18	it	-PRON-	PRP
hvd.rsl868	2176	19	can	can	MD
hvd.rsl868	2176	20	be	be	VB
hvd.rsl868	2176	21	made	make	VBN
hvd.rsl868	2176	22	without	without	IN
hvd.rsl868	2176	23	burning	burn	VBG
hvd.rsl868	2176	24	,	,	,
hvd.rsl868	2176	25	then	then	RB
hvd.rsl868	2176	26	add	add	VB
hvd.rsl868	2176	27	two	two	CD
hvd.rsl868	2176	28	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2176	29	of	of	IN
hvd.rsl868	2176	30	vinegar	vinegar	NN
hvd.rsl868	2176	31	,	,	,
hvd.rsl868	2176	32	salt	salt	NN
hvd.rsl868	2176	33	and	and	CC
hvd.rsl868	2176	34	pepper	pepper	NN
hvd.rsl868	2176	35	.	.	.
hvd.rsl868	2177	1	This	this	DT
hvd.rsl868	2177	2	sauce	sauce	NN
hvd.rsl868	2177	3	is	be	VBZ
hvd.rsl868	2177	4	very	very	RB
hvd.rsl868	2177	5	good	good	JJ
hvd.rsl868	2177	6	with	with	IN
hvd.rsl868	2177	7	fish	fish	NN
hvd.rsl868	2177	8	also	also	RB
hvd.rsl868	2177	9	.	.	.
hvd.rsl868	2178	1	Baked	baked	JJ
hvd.rsl868	2178	2	Eggs.—One	Eggs.—One	VBD
hvd.rsl868	2178	3	large	large	JJ
hvd.rsl868	2178	4	cupful	cupful	NN
hvd.rsl868	2178	5	of	of	IN
hvd.rsl868	2178	6	milk	milk	NN
hvd.rsl868	2178	7	,	,	,
hvd.rsl868	2178	8	add	add	VB
hvd.rsl868	2178	9	one	one	CD
hvd.rsl868	2178	10	teaspoonful	teaspoonful	NN
hvd.rsl868	2178	11	of	of	IN
hvd.rsl868	2178	12	but-	but-	NN
hvd.rsl868	2178	13	<	<	XX
hvd.rsl868	2178	14	cr	cr	NNP
hvd.rsl868	2178	15	(	(	-LRB-
hvd.rsl868	2178	16	or	or	CC
hvd.rsl868	2178	17	more	more	JJR
hvd.rsl868	2178	18	if	if	IN
hvd.rsl868	2178	19	wished	wish	VBN
hvd.rsl868	2178	20	)	)	-RRB-
hvd.rsl868	2178	21	,	,	,
hvd.rsl868	2178	22	salt	salt	NN
hvd.rsl868	2178	23	and	and	CC
hvd.rsl868	2178	24	pepper	pepper	NN
hvd.rsl868	2178	25	to	to	TO
hvd.rsl868	2178	26	taste	taste	VB
hvd.rsl868	2178	27	,	,	,
hvd.rsl868	2178	28	one	one	CD
hvd.rsl868	2178	29	teaspoonful	teaspoonful	NN
hvd.rsl868	2178	30	of	of	IN
hvd.rsl868	2178	31	flour	flour	NN
hvd.rsl868	2178	32	,	,	,
hvd.rsl868	2178	33	made	make	VBD
hvd.rsl868	2178	34	smooth	smooth	JJ
hvd.rsl868	2178	35	with	with	IN
hvd.rsl868	2178	36	a	a	DT
hvd.rsl868	2178	37	little	little	JJ
hvd.rsl868	2178	38	extra	extra	JJ
hvd.rsl868	2178	39	milk	milk	NN
hvd.rsl868	2178	40	.	.	.
hvd.rsl868	2179	1	Boil	boil	VB
hvd.rsl868	2179	2	about	about	RB
hvd.rsl868	2179	3	three	three	CD
hvd.rsl868	2179	4	minutes	minute	NNS
hvd.rsl868	2179	5	and	and	CC
hvd.rsl868	2179	6	pour	pour	VB
hvd.rsl868	2179	7	in	in	IN
hvd.rsl868	2179	8	heated	heated	JJ
hvd.rsl868	2179	9	dish	dish	NN
hvd.rsl868	2179	10	,	,	,
hvd.rsl868	2179	11	then	then	RB
hvd.rsl868	2179	12	break	break	VB
hvd.rsl868	2179	13	in	in	RP
hvd.rsl868	2179	14	five	five	CD
hvd.rsl868	2179	15	fresh	fresh	JJ
hvd.rsl868	2179	16	eggs	egg	NNS
hvd.rsl868	2179	17	and	and	CC
hvd.rsl868	2179	18	put	put	VBN
hvd.rsl868	2179	19	in	in	IN
hvd.rsl868	2179	20	hot	hot	JJ
hvd.rsl868	2179	21	oven	oven	NN
hvd.rsl868	2179	22	and	and	CC
hvd.rsl868	2179	23	bake	bake	VB
hvd.rsl868	2179	24	until	until	IN
hvd.rsl868	2179	25	whites	white	NNS
hvd.rsl868	2179	26	of	of	IN
hvd.rsl868	2179	27	eggs	egg	NNS
hvd.rsl868	2179	28	are	be	VBP
hvd.rsl868	2179	29	set	set	VBN
hvd.rsl868	2179	30	.	.	.
hvd.rsl868	2180	1	Baked	bake	VBN
hvd.rsl868	2180	2	Eggs	Eggs	NNP
hvd.rsl868	2180	3	with	with	IN
hvd.rsl868	2180	4	Cheese.—Cut	cheese.—cut	CD
hvd.rsl868	2180	5	12	12	CD
hvd.rsl868	2180	6	hard	hard	RB
hvd.rsl868	2180	7	boiled	boil	VBN
hvd.rsl868	2180	8	eggs	egg	NNS
hvd.rsl868	2180	9	in	in	IN
hvd.rsl868	2180	10	thick	thick	JJ
hvd.rsl868	2180	11	slices	slice	NNS
hvd.rsl868	2180	12	,	,	,
hvd.rsl868	2180	13	and	and	CC
hvd.rsl868	2180	14	,	,	,
hvd.rsl868	2180	15	having	have	VBG
hvd.rsl868	2180	16	a	a	DT
hvd.rsl868	2180	17	buttered	butter	VBN
hvd.rsl868	2180	18	baking	baking	NN
hvd.rsl868	2180	19	dish	dish	NN
hvd.rsl868	2180	20	well	well	RB
hvd.rsl868	2180	21	sprinkled	sprinkle	VBN
hvd.rsl868	2180	22	with	with	IN
hvd.rsl868	2180	23	dry	dry	JJ
hvd.rsl868	2180	24	crumbs	crumb	NNS
hvd.rsl868	2180	25	,	,	,
hvd.rsl868	2180	26	place	place	VB
hvd.rsl868	2180	27	a	a	DT
hvd.rsl868	2180	28	layer	layer	NN
hvd.rsl868	2180	29	of	of	IN
hvd.rsl868	2180	30	eggs	egg	NNS
hvd.rsl868	2180	31	in	in	IN
hvd.rsl868	2180	32	the	the	DT
hvd.rsl868	2180	33	center	center	NN
hvd.rsl868	2180	34	.	.	.
hvd.rsl868	2181	1	Sprinkle	sprinkle	VB
hvd.rsl868	2181	2	with	with	IN
hvd.rsl868	2181	3	grated	grate	VBN
hvd.rsl868	2181	4	cheese	cheese	NN
hvd.rsl868	2181	5	and	and	CC
hvd.rsl868	2181	6	season	season	NN
hvd.rsl868	2181	7	lightly	lightly	RB
hvd.rsl868	2181	8	with	with	IN
hvd.rsl868	2181	9	salt	salt	NN
hvd.rsl868	2181	10	and	and	CC
hvd.rsl868	2181	11	paprika	paprika	NN
hvd.rsl868	2181	12	.	.	.
hvd.rsl868	2182	1	Add	add	VB
hvd.rsl868	2182	2	another	another	DT
hvd.rsl868	2182	3	layer	layer	NN
hvd.rsl868	2182	4	of	of	IN
hvd.rsl868	2182	5	eggs	egg	NNS
hvd.rsl868	2182	6	and	and	CC
hvd.rsl868	2182	7	cheese	cheese	NN
hvd.rsl868	2182	8	until	until	IN
hvd.rsl868	2182	9	the	the	DT
hvd.rsl868	2182	10	dish	dish	NN
hvd.rsl868	2182	11	is	be	VBZ
hvd.rsl868	2182	12	filled	fill	VBN
hvd.rsl868	2182	13	,	,	,
hvd.rsl868	2182	14	finishing	finish	VBG
hvd.rsl868	2182	15	with	with	IN
hvd.rsl868	2182	16	the	the	DT
hvd.rsl868	2182	17	cheese	cheese	NN
hvd.rsl868	2182	18	.	.	.
hvd.rsl868	2183	1	Pour	pour	VB
hvd.rsl868	2183	2	in	in	IN
hvd.rsl868	2183	3	a	a	DT
hvd.rsl868	2183	4	cream	cream	NN
hvd.rsl868	2183	5	sauce	sauce	NN
hvd.rsl868	2183	6	thickened	thicken	VBN
hvd.rsl868	2183	7	with	with	IN
hvd.rsl868	2183	8	the	the	DT
hvd.rsl868	2183	9	yolks	yolk	NNS
hvd.rsl868	2183	10	of	of	IN
hvd.rsl868	2183	11	three	three	CD
hvd.rsl868	2183	12	eggs	egg	NNS
hvd.rsl868	2183	13	,	,	,
hvd.rsl868	2183	14	sprinkle	sprinkle	VB
hvd.rsl868	2183	15	with	with	IN
hvd.rsl868	2183	16	fresh	fresh	JJ
hvd.rsl868	2183	17	bread	bread	NN
hvd.rsl868	2183	18	crumbs	crumb	NNS
hvd.rsl868	2183	19	mixed	mix	VBN
hvd.rsl868	2183	20	with	with	IN
hvd.rsl868	2183	21	cheese	cheese	NN
hvd.rsl868	2183	22	,	,	,
hvd.rsl868	2183	23	dot	dot	NN
hvd.rsl868	2183	24	with	with	IN
hvd.rsl868	2183	25	butter	butter	NN
hvd.rsl868	2183	26	and	and	CC
hvd.rsl868	2183	27	bake	bake	VB
hvd.rsl868	2183	28	about	about	RB
hvd.rsl868	2183	29	10	10	CD
hvd.rsl868	2183	30	minutes	minute	NNS
hvd.rsl868	2183	31	in	in	IN
hvd.rsl868	2183	32	a	a	DT
hvd.rsl868	2183	33	hot	hot	JJ
hvd.rsl868	2183	34	pven	pven	NN
hvd.rsl868	2183	35	,	,	,
hvd.rsl868	2183	36	or	or	CC
hvd.rsl868	2183	37	until	until	IN
hvd.rsl868	2183	38	the	the	DT
hvd.rsl868	2183	39	crumbs	crumb	NNS
hvd.rsl868	2183	40	are	be	VBP
hvd.rsl868	2183	41	a	a	DT
hvd.rsl868	2183	42	golden	golden	JJ
hvd.rsl868	2183	43	yellow	yellow	NN
hvd.rsl868	2183	44	.	.	.
hvd.rsl868	2184	1	Serve	serve	VB
hvd.rsl868	2184	2	at	at	IN
hvd.rsl868	2184	3	once	once	RB
hvd.rsl868	2184	4	,	,	,
hvd.rsl868	2184	5	110	110	CD
hvd.rsl868	2184	6	THE	the	DT
hvd.rsl868	2184	7	RURAL	rural	JJ
hvd.rsl868	2184	8	COOK	COOK	NNP
hvd.rsl868	2184	9	BOOK	book	NN
hvd.rsl868	2184	10	.	.	.
hvd.rsl868	2185	1	Baked	baked	JJ
hvd.rsl868	2185	2	Eggs	Eggs	NNP
hvd.rsl868	2185	3	With	with	IN
hvd.rsl868	2185	4	Mashed	Mashed	NNP
hvd.rsl868	2185	5	Potatoes.—The	Potatoes.—The	NNP
hvd.rsl868	2185	6	potatoes	potato	NNS
hvd.rsl868	2185	7	should	should	MD
hvd.rsl868	2185	8	be	be	VB
hvd.rsl868	2185	9	well	well	RB
hvd.rsl868	2185	10	sea-	sea-	XX
hvd.rsl868	2185	11	soned	sone	VBN
hvd.rsl868	2185	12	,	,	,
hvd.rsl868	2185	13	and	and	CC
hvd.rsl868	2185	14	beaten	beat	VBD
hvd.rsl868	2185	15	smooth	smooth	JJ
hvd.rsl868	2185	16	with	with	IN
hvd.rsl868	2185	17	hot	hot	JJ
hvd.rsl868	2185	18	cream	cream	NN
hvd.rsl868	2185	19	or	or	CC
hvd.rsl868	2185	20	milk	milk	NN
hvd.rsl868	2185	21	and	and	CC
hvd.rsl868	2185	22	butter	butter	NN
hvd.rsl868	2185	23	,	,	,
hvd.rsl868	2185	24	so	so	RB
hvd.rsl868	2185	25	they	-PRON-	PRP
hvd.rsl868	2185	26	will	will	MD
hvd.rsl868	2185	27	be	be	VB
hvd.rsl868	2185	28	very	very	RB
hvd.rsl868	2185	29	light	light	JJ
hvd.rsl868	2185	30	.	.	.
hvd.rsl868	2186	1	Put	put	VB
hvd.rsl868	2186	2	in	in	RP
hvd.rsl868	2186	3	a	a	DT
hvd.rsl868	2186	4	buttered	butter	VBN
hvd.rsl868	2186	5	baking	baking	NN
hvd.rsl868	2186	6	dish	dish	NN
hvd.rsl868	2186	7	,	,	,
hvd.rsl868	2186	8	and	and	CC
hvd.rsl868	2186	9	then	then	RB
hvd.rsl868	2186	10	*	*	NFP
hvd.rsl868	2186	11	with	with	IN
hvd.rsl868	2186	12	a	a	DT
hvd.rsl868	2186	13	small	small	JJ
hvd.rsl868	2186	14	croquette	croquette	NN
hvd.rsl868	2186	15	mold	mold	NN
hvd.rsl868	2186	16	(	(	-LRB-
hvd.rsl868	2186	17	or	or	CC
hvd.rsl868	2186	18	if	if	IN
hvd.rsl868	2186	19	this	this	DT
hvd.rsl868	2186	20	's	be	VBZ
hvd.rsl868	2186	21	lacking	lack	VBG
hvd.rsl868	2186	22	,	,	,
hvd.rsl868	2186	23	with	with	IN
hvd.rsl868	2186	24	a	a	DT
hvd.rsl868	2186	25	clean	clean	JJ
hvd.rsl868	2186	26	egg	egg	NN
hvd.rsl868	2186	27	)	)	-RRB-
hvd.rsl868	2186	28	make	make	VB
hvd.rsl868	2186	29	deep	deep	JJ
hvd.rsl868	2186	30	little	little	JJ
hvd.rsl868	2186	31	hollows	hollow	NNS
hvd.rsl868	2186	32	in	in	IN
hvd.rsl868	2186	33	the	the	DT
hvd.rsl868	2186	34	potatoes	potato	NNS
hvd.rsl868	2186	35	.	.	.
hvd.rsl868	2187	1	Drop	drop	VB
hvd.rsl868	2187	2	an	an	DT
hvd.rsl868	2187	3	uncooked	uncooked	JJ
hvd.rsl868	2187	4	egg	egg	NN
hvd.rsl868	2187	5	Carefully	carefully	RB
hvd.rsl868	2187	6	into	into	IN
hvd.rsl868	2187	7	each	each	DT
hvd.rsl868	2187	8	of	of	IN
hvd.rsl868	2187	9	these	these	DT
hvd.rsl868	2187	10	hollows	hollow	NNS
hvd.rsl868	2187	11	,	,	,
hvd.rsl868	2187	12	dust	dust	NN
hvd.rsl868	2187	13	with	with	IN
hvd.rsl868	2187	14	salt	salt	NN
hvd.rsl868	2187	15	and	and	CC
hvd.rsl868	2187	16	pepper	pepper	NN
hvd.rsl868	2187	17	,	,	,
hvd.rsl868	2187	18	and	and	CC
hvd.rsl868	2187	19	dot	dot	VB
hvd.rsl868	2187	20	the	the	DT
hvd.rsl868	2187	21	/top	/top	CD
hvd.rsl868	2187	22	with	with	IN
hvd.rsl868	2187	23	bits	bit	NNS
hvd.rsl868	2187	24	of	of	IN
hvd.rsl868	2187	25	butter	butter	NN
hvd.rsl868	2187	26	;	;	:
hvd.rsl868	2187	27	set	set	VBN
hvd.rsl868	2187	28	in	in	IN
hvd.rsl868	2187	29	the	the	DT
hvd.rsl868	2187	30	oven	oven	NN
hvd.rsl868	2187	31	until	until	IN
hvd.rsl868	2187	32	the	the	DT
hvd.rsl868	2187	33	eggs	egg	NNS
hvd.rsl868	2187	34	are	be	VBP
hvd.rsl868	2187	35	cooked	cook	VBN
hvd.rsl868	2187	36	,	,	,
hvd.rsl868	2187	37	and	and	CC
hvd.rsl868	2187	38	serve	serve	VB
hvd.rsl868	2187	39	at	at	IN
hvd.rsl868	2187	40	once	once	RB
hvd.rsl868	2187	41	.	.	.
hvd.rsl868	2188	1	Creamed	cream	VBN
hvd.rsl868	2188	2	Eggs.—Boil	Eggs.—Boil	NNP
hvd.rsl868	2188	3	six	six	CD
hvd.rsl868	2188	4	eggs	egg	NNS
hvd.rsl868	2188	5	for	for	IN
hvd.rsl868	2188	6	about	about	RB
hvd.rsl868	2188	7	eight	eight	CD
hvd.rsl868	2188	8	minutes	minute	NNS
hvd.rsl868	2188	9	.	.	.
hvd.rsl868	2189	1	Cool	cool	UH
hvd.rsl868	2189	2	,	,	,
hvd.rsl868	2189	3	remove	remove	VB
hvd.rsl868	2189	4	shells	shell	NNS
hvd.rsl868	2189	5	,	,	,
hvd.rsl868	2189	6	and	and	CC
hvd.rsl868	2189	7	cut	cut	VBD
hvd.rsl868	2189	8	into	into	IN
hvd.rsl868	2189	9	halves	half	NNS
hvd.rsl868	2189	10	.	.	.
hvd.rsl868	2190	1	Put	put	VB
hvd.rsl868	2190	2	two	two	CD
hvd.rsl868	2190	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2190	4	of	of	IN
hvd.rsl868	2190	5	butter	butter	NN
hvd.rsl868	2190	6	in	in	IN
hvd.rsl868	2190	7	a	a	DT
hvd.rsl868	2190	8	saucepan	saucepan	NN
hvd.rsl868	2190	9	and	and	CC
hvd.rsl868	2190	10	blend	blend	VB
hvd.rsl868	2190	11	with	with	IN
hvd.rsl868	2190	12	the	the	DT
hvd.rsl868	2190	13	same	same	JJ
hvd.rsl868	2190	14	amount	amount	NN
hvd.rsl868	2190	15	of	of	IN
hvd.rsl868	2190	16	flour	flour	NN
hvd.rsl868	2190	17	.	.	.
hvd.rsl868	2191	1	Add	add	VB
hvd.rsl868	2191	2	a	a	DT
hvd.rsl868	2191	3	cup	cup	NN
hvd.rsl868	2191	4	of	of	IN
hvd.rsl868	2191	5	water	water	NN
hvd.rsl868	2191	6	and	and	CC
hvd.rsl868	2191	7	stir	stir	VB
hvd.rsl868	2191	8	until	until	IN
hvd.rsl868	2191	9	smooth	smooth	JJ
hvd.rsl868	2191	10	.	.	.
hvd.rsl868	2192	1	Put	put	VB
hvd.rsl868	2192	2	in	in	RP
hvd.rsl868	2192	3	some	some	DT
hvd.rsl868	2192	4	more	more	JJR
hvd.rsl868	2192	5	butter	butter	NN
hvd.rsl868	2192	6	,	,	,
hvd.rsl868	2192	7	season	season	NN
hvd.rsl868	2192	8	with	with	IN
hvd.rsl868	2192	9	salt	salt	NN
hvd.rsl868	2192	10	and	and	CC
hvd.rsl868	2192	11	pepper	pepper	NN
hvd.rsl868	2192	12	and	and	CC
hvd.rsl868	2192	13	a	a	DT
hvd.rsl868	2192	14	little	little	JJ
hvd.rsl868	2192	15	lemon	lemon	NN
hvd.rsl868	2192	16	juice	juice	NN
hvd.rsl868	2192	17	.	.	.
hvd.rsl868	2193	1	Stir	stir	VB
hvd.rsl868	2193	2	in	in	IN
hvd.rsl868	2193	3	the	the	DT
hvd.rsl868	2193	4	eggs	egg	NNS
hvd.rsl868	2193	5	and	and	CC
hvd.rsl868	2193	6	serve	serve	VB
hvd.rsl868	2193	7	on	on	IN
hvd.rsl868	2193	8	toast	toast	NN
hvd.rsl868	2193	9	.	.	.
hvd.rsl868	2194	1	Eggs	egg	NNS
hvd.rsl868	2194	2	in	in	IN
hvd.rsl868	2194	3	Cream.—Use	Cream.—Use	NNP
hvd.rsl868	2194	4	very	very	RB
hvd.rsl868	2194	5	thick	thick	JJ
hvd.rsl868	2194	6	cream	cream	NN
hvd.rsl868	2194	7	,	,	,
hvd.rsl868	2194	8	a	a	DT
hvd.rsl868	2194	9	dessert	dessert	JJ
hvd.rsl868	2194	10	spoonful	spoonful	NN
hvd.rsl868	2194	11	to	to	IN
hvd.rsl868	2194	12	each	each	DT
hvd.rsl868	2194	13	egg	egg	NN
hvd.rsl868	2194	14	to	to	TO
hvd.rsl868	2194	15	cook	cook	VB
hvd.rsl868	2194	16	them	-PRON-	PRP
hvd.rsl868	2194	17	in	in	RP
hvd.rsl868	2194	18	.	.	.
hvd.rsl868	2195	1	Put	put	VB
hvd.rsl868	2195	2	the	the	DT
hvd.rsl868	2195	3	cream	cream	NN
hvd.rsl868	2195	4	in	in	IN
hvd.rsl868	2195	5	a	a	DT
hvd.rsl868	2195	6	large	large	JJ
hvd.rsl868	2195	7	deep	deep	JJ
hvd.rsl868	2195	8	granite	granite	NN
hvd.rsl868	2195	9	ware	ware	NN
hvd.rsl868	2195	10	pie	pie	NN
hvd.rsl868	2195	11	dish	dish	NN
hvd.rsl868	2195	12	and	and	CC
hvd.rsl868	2195	13	set	set	VBN
hvd.rsl868	2195	14	on	on	IN
hvd.rsl868	2195	15	top	top	NN
hvd.rsl868	2195	16	of	of	IN
hvd.rsl868	2195	17	the	the	DT
hvd.rsl868	2195	18	stove	stove	NN
hvd.rsl868	2195	19	for	for	IN
hvd.rsl868	2195	20	a	a	DT
hvd.rsl868	2195	21	minute	minute	NN
hvd.rsl868	2195	22	or	or	CC
hvd.rsl868	2195	23	two	two	CD
hvd.rsl868	2195	24	,	,	,
hvd.rsl868	2195	25	until	until	IN
hvd.rsl868	2195	26	the	the	DT
hvd.rsl868	2195	27	cream	cream	NN
hvd.rsl868	2195	28	gets	get	VBZ
hvd.rsl868	2195	29	thin	thin	JJ
hvd.rsl868	2195	30	.	.	.
hvd.rsl868	2196	1	Then	then	RB
hvd.rsl868	2196	2	break	break	VB
hvd.rsl868	2196	3	in	in	RP
hvd.rsl868	2196	4	the	the	DT
hvd.rsl868	2196	5	eggs	egg	NNS
hvd.rsl868	2196	6	;	;	,
hvd.rsl868	2196	7	sprinkle	sprinkle	VB
hvd.rsl868	2196	8	a	a	DT
hvd.rsl868	2196	9	little	little	JJ
hvd.rsl868	2196	10	salt	salt	NN
hvd.rsl868	2196	11	and	and	CC
hvd.rsl868	2196	12	white	white	JJ
hvd.rsl868	2196	13	pepper	pepper	NN
hvd.rsl868	2196	14	over	over	IN
hvd.rsl868	2196	15	each	each	DT
hvd.rsl868	2196	16	egg	egg	NN
hvd.rsl868	2196	17	,	,	,
hvd.rsl868	2196	18	set	set	VBD
hvd.rsl868	2196	19	the	the	DT
hvd.rsl868	2196	20	dish	dish	NN
hvd.rsl868	2196	21	back	back	RB
hvd.rsl868	2196	22	on	on	IN
hvd.rsl868	2196	23	the	the	DT
hvd.rsl868	2196	24	stove	stove	NN
hvd.rsl868	2196	25	,	,	,
hvd.rsl868	2196	26	cover	cover	VBP
hvd.rsl868	2196	27	close	close	JJ
hvd.rsl868	2196	28	and	and	CC
hvd.rsl868	2196	29	let	let	VB
hvd.rsl868	2196	30	stand	stand	VB
hvd.rsl868	2196	31	two	two	CD
hvd.rsl868	2196	32	or	or	CC
hvd.rsl868	2196	33	three	three	CD
hvd.rsl868	2196	34	minutes	minute	NNS
hvd.rsl868	2196	35	,	,	,
hvd.rsl868	2196	36	or	or	CC
hvd.rsl868	2196	37	until	until	IN
hvd.rsl868	2196	38	the	the	DT
hvd.rsl868	2196	39	eggs	egg	NNS
hvd.rsl868	2196	40	are	be	VBP
hvd.rsl868	2196	41	nicely	nicely	RB
hvd.rsl868	2196	42	set	set	VBN
hvd.rsl868	2196	43	.	.	.
hvd.rsl868	2197	1	These	these	DT
hvd.rsl868	2197	2	are	be	VBP
hvd.rsl868	2197	3	most	most	RBS
hvd.rsl868	2197	4	de-	de-	RB
hvd.rsl868	2197	5	licious	licious	NNP
hvd.rsl868	2197	6	served	serve	VBD
hvd.rsl868	2197	7	with	with	IN
hvd.rsl868	2197	8	toast	toast	NN
hvd.rsl868	2197	9	and	and	CC
hvd.rsl868	2197	10	coffee	coffee	NN
hvd.rsl868	2197	11	for	for	IN
hvd.rsl868	2197	12	breakfast	breakfast	NN
hvd.rsl868	2197	13	.	.	.
hvd.rsl868	2198	1	Mexican	Mexican	NNP
hvd.rsl868	2198	2	Eggs.—Peel	Eggs.—Peel	NNP
hvd.rsl868	2198	3	and	and	CC
hvd.rsl868	2198	4	chop	chop	VB
hvd.rsl868	2198	5	four	four	CD
hvd.rsl868	2198	6	or	or	CC
hvd.rsl868	2198	7	five	five	CD
hvd.rsl868	2198	8	ripe	ripe	JJ
hvd.rsl868	2198	9	tomatoes	tomato	NNS
hvd.rsl868	2198	10	and	and	CC
hvd.rsl868	2198	11	lay	lie	VBD
hvd.rsl868	2198	12	them	-PRON-	PRP
hvd.rsl868	2198	13	in	in	IN
hvd.rsl868	2198	14	a	a	DT
hvd.rsl868	2198	15	shallow	shallow	JJ
hvd.rsl868	2198	16	vegetable	vegetable	NN
hvd.rsl868	2198	17	dish	dish	NN
hvd.rsl868	2198	18	or	or	CC
hvd.rsl868	2198	19	on	on	IN
hvd.rsl868	2198	20	a	a	DT
hvd.rsl868	2198	21	platter	platter	NN
hvd.rsl868	2198	22	on	on	IN
hvd.rsl868	2198	23	which	which	WDT
hvd.rsl868	2198	24	the	the	DT
hvd.rsl868	2198	25	peppers	pepper	NNS
hvd.rsl868	2198	26	are	be	VBP
hvd.rsl868	2198	27	to	to	TO
hvd.rsl868	2198	28	be	be	VB
hvd.rsl868	2198	29	served	serve	VBN
hvd.rsl868	2198	30	.	.	.
hvd.rsl868	2199	1	Remove	remove	VB
hvd.rsl868	2199	2	the	the	DT
hvd.rsl868	2199	3	stems	stem	NNS
hvd.rsl868	2199	4	and	and	CC
hvd.rsl868	2199	5	seeds	seed	NNS
hvd.rsl868	2199	6	from	from	IN
hvd.rsl868	2199	7	six	six	CD
hvd.rsl868	2199	8	or	or	CC
hvd.rsl868	2199	9	eight	eight	CD
hvd.rsl868	2199	10	very	very	RB
hvd.rsl868	2199	11	tender	tender	JJ
hvd.rsl868	2199	12	peppers	pepper	NNS
hvd.rsl868	2199	13	,	,	,
hvd.rsl868	2199	14	and	and	CC
hvd.rsl868	2199	15	if	if	IN
hvd.rsl868	2199	16	desired	desire	VBN
hvd.rsl868	2199	17	,	,	,
hvd.rsl868	2199	18	the	the	DT
hvd.rsl868	2199	19	skins	skin	NNS
hvd.rsl868	2199	20	can	can	MD
hvd.rsl868	2199	21	be	be	VB
hvd.rsl868	2199	22	peeled	peel	VBN
hvd.rsl868	2199	23	off	off	RP
hvd.rsl868	2199	24	in	in	IN
hvd.rsl868	2199	25	this	this	DT
hvd.rsl868	2199	26	way	way	NN
hvd.rsl868	2199	27	.	.	.
hvd.rsl868	2200	1	Put	put	VB
hvd.rsl868	2200	2	them	-PRON-	PRP
hvd.rsl868	2200	3	into	into	IN
hvd.rsl868	2200	4	a	a	DT
hvd.rsl868	2200	5	dry	dry	JJ
hvd.rsl868	2200	6	frying	frying	NN
hvd.rsl868	2200	7	pan	pan	NN
hvd.rsl868	2200	8	over	over	RP
hvd.rsl868	2200	9	a	a	DT
hvd.rsl868	2200	10	moderate	moderate	JJ
hvd.rsl868	2200	11	fire	fire	NN
hvd.rsl868	2200	12	,	,	,
hvd.rsl868	2200	13	moving	move	VBG
hvd.rsl868	2200	14	them	-PRON-	PRP
hvd.rsl868	2200	15	often	often	RB
hvd.rsl868	2200	16	until	until	IN
hvd.rsl868	2200	17	they	-PRON-	PRP
hvd.rsl868	2200	18	are	be	VBP
hvd.rsl868	2200	19	sufficiently	sufficiently	RB
hvd.rsl868	2200	20	wilted	wilted	JJ
hvd.rsl868	2200	21	to	to	TO
hvd.rsl868	2200	22	allow	allow	VB
hvd.rsl868	2200	23	the	the	DT
hvd.rsl868	2200	24	removal	removal	NN
hvd.rsl868	2200	25	of	of	IN
hvd.rsl868	2200	26	the	the	DT
hvd.rsl868	2200	27	skins	skin	NNS
hvd.rsl868	2200	28	.	.	.
hvd.rsl868	2201	1	This	this	DT
hvd.rsl868	2201	2	done	do	VBN
hvd.rsl868	2201	3	,	,	,
hvd.rsl868	2201	4	put	put	VB
hvd.rsl868	2201	5	a	a	DT
hvd.rsl868	2201	6	small	small	JJ
hvd.rsl868	2201	7	bit	bit	NN
hvd.rsl868	2201	8	of	of	IN
hvd.rsl868	2201	9	cheese	cheese	NN
hvd.rsl868	2201	10	in	in	IN
hvd.rsl868	2201	11	each	each	DT
hvd.rsl868	2201	12	pepper	pepper	NN
hvd.rsl868	2201	13	and	and	CC
hvd.rsl868	2201	14	return	return	VB
hvd.rsl868	2201	15	them	-PRON-	PRP
hvd.rsl868	2201	16	to	to	IN
hvd.rsl868	2201	17	the	the	DT
hvd.rsl868	2201	18	pan	pan	NN
hvd.rsl868	2201	19	with	with	IN
hvd.rsl868	2201	20	a	a	DT
hvd.rsl868	2201	21	good	good	JJ
hvd.rsl868	2201	22	lump	lump	NN
hvd.rsl868	2201	23	of	of	IN
hvd.rsl868	2201	24	butter	butter	NN
hvd.rsl868	2201	25	.	.	.
hvd.rsl868	2202	1	Fry	fry	VB
hvd.rsl868	2202	2	them	-PRON-	PRP
hvd.rsl868	2202	3	gently	gently	RB
hvd.rsl868	2202	4	so	so	IN
hvd.rsl868	2202	5	the	the	DT
hvd.rsl868	2202	6	butter	butter	NN
hvd.rsl868	2202	7	will	will	MD
hvd.rsl868	2202	8	not	not	RB
hvd.rsl868	2202	9	scorch	scorch	VB
hvd.rsl868	2202	10	.	.	.
hvd.rsl868	2203	1	When	when	WRB
hvd.rsl868	2203	2	done	do	VBN
hvd.rsl868	2203	3	pour	pour	NNP
hvd.rsl868	2203	4	three	three	CD
hvd.rsl868	2203	5	well	well	RB
hvd.rsl868	2203	6	-	-	HYPH
hvd.rsl868	2203	7	beaten	beat	VBN
hvd.rsl868	2203	8	eggs	egg	NNS
hvd.rsl868	2203	9	slightly	slightly	RB
hvd.rsl868	2203	10	salted	salt	VBD
hvd.rsl868	2203	11	into	into	IN
hvd.rsl868	2203	12	the	the	DT
hvd.rsl868	2203	13	pan	pan	NN
hvd.rsl868	2203	14	with	with	IN
hvd.rsl868	2203	15	the	the	DT
hvd.rsl868	2203	16	peppers	pepper	NNS
hvd.rsl868	2203	17	and	and	CC
hvd.rsl868	2203	18	when	when	WRB
hvd.rsl868	2203	19	set	set	VBN
hvd.rsl868	2203	20	take	take	VBP
hvd.rsl868	2203	21	them	-PRON-	PRP
hvd.rsl868	2203	22	up	up	RP
hvd.rsl868	2203	23	by	by	IN
hvd.rsl868	2203	24	the	the	DT
hvd.rsl868	2203	25	spoonful	spoonful	NN
hvd.rsl868	2203	26	—	—	:
hvd.rsl868	2203	27	a	a	DT
hvd.rsl868	2203	28	pepper	pepper	NN
hvd.rsl868	2203	29	in	in	IN
hvd.rsl868	2203	30	each	each	DT
hvd.rsl868	2203	31	—	—	:
hvd.rsl868	2203	32	and	and	CC
hvd.rsl868	2203	33	lay	lie	VBD
hvd.rsl868	2203	34	them	-PRON-	PRP
hvd.rsl868	2203	35	on	on	IN
hvd.rsl868	2203	36	the	the	DT
hvd.rsl868	2203	37	chopped	chop	VBN
hvd.rsl868	2203	38	tomatoes	tomato	NNS
hvd.rsl868	2203	39	.	.	.
hvd.rsl868	2204	1	Omelets.—It	Omelets.—It	NNP
hvd.rsl868	2204	2	is	be	VBZ
hvd.rsl868	2204	3	always	always	RB
hvd.rsl868	2204	4	better	well	JJR
hvd.rsl868	2204	5	to	to	TO
hvd.rsl868	2204	6	make	make	VB
hvd.rsl868	2204	7	several	several	JJ
hvd.rsl868	2204	8	small	small	JJ
hvd.rsl868	2204	9	omelets	omelet	NNS
hvd.rsl868	2204	10	than	than	IN
hvd.rsl868	2204	11	one	one	CD
hvd.rsl868	2204	12	large	large	JJ
hvd.rsl868	2204	13	one	one	NN
hvd.rsl868	2204	14	,	,	,
hvd.rsl868	2204	15	if	if	IN
hvd.rsl868	2204	16	a	a	DT
hvd.rsl868	2204	17	number	number	NN
hvd.rsl868	2204	18	of	of	IN
hvd.rsl868	2204	19	persons	person	NNS
hvd.rsl868	2204	20	are	be	VBP
hvd.rsl868	2204	21	to	to	TO
hvd.rsl868	2204	22	be	be	VB
hvd.rsl868	2204	23	served	serve	VBN
hvd.rsl868	2204	24	.	.	.
hvd.rsl868	2205	1	It	-PRON-	PRP
hvd.rsl868	2205	2	is	be	VBZ
hvd.rsl868	2205	3	much	much	RB
hvd.rsl868	2205	4	more	more	RBR
hvd.rsl868	2205	5	likely	likely	JJ
hvd.rsl868	2205	6	to	to	TO
hvd.rsl868	2205	7	turn	turn	VB
hvd.rsl868	2205	8	out	out	RP
hvd.rsl868	2205	9	well	well	RB
hvd.rsl868	2205	10	.	.	.
hvd.rsl868	2206	1	Nearly	nearly	RB
hvd.rsl868	2206	2	everyone	everyone	NN
hvd.rsl868	2206	3	has	have	VBZ
hvd.rsl868	2206	4	her	-PRON-	PRP$
hvd.rsl868	2206	5	own	own	JJ
hvd.rsl868	2206	6	special	special	JJ
hvd.rsl868	2206	7	recipe	recipe	NN
hvd.rsl868	2206	8	for	for	IN
hvd.rsl868	2206	9	this	this	DT
hvd.rsl868	2206	10	dish	dish	NN
hvd.rsl868	2206	11	;	;	:
hvd.rsl868	2206	12	the	the	DT
hvd.rsl868	2206	13	regulation	regulation	NN
hvd.rsl868	2206	14	French	french	JJ
hvd.rsl868	2206	15	omelet	omelet	NN
hvd.rsl868	2206	16	calls	call	VBZ
hvd.rsl868	2206	17	for	for	IN
hvd.rsl868	2206	18	three	three	CD
hvd.rsl868	2206	19	eggs	egg	NNS
hvd.rsl868	2206	20	well	well	RB
hvd.rsl868	2206	21	beaten	beat	VBN
hvd.rsl868	2206	22	,	,	,
hvd.rsl868	2206	23	to	to	TO
hvd.rsl868	2206	24	which	which	WDT
hvd.rsl868	2206	25	three	three	CD
hvd.rsl868	2206	26	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2206	27	of	of	IN
hvd.rsl868	2206	28	water	water	NN
hvd.rsl868	2206	29	are	be	VBP
hvd.rsl868	2206	30	added	add	VBN
hvd.rsl868	2206	31	,	,	,
hvd.rsl868	2206	32	and	and	CC
hvd.rsl868	2206	33	stirred	stir	VBD
hvd.rsl868	2206	34	in	in	RP
hvd.rsl868	2206	35	lightly	lightly	RB
hvd.rsl868	2206	36	.	.	.
hvd.rsl868	2207	1	A	a	DT
hvd.rsl868	2207	2	level	level	NN
hvd.rsl868	2207	3	tablespoonful	tablespoonful	NN
hvd.rsl868	2207	4	of	of	IN
hvd.rsl868	2207	5	butter	butter	NN
hvd.rsl868	2207	6	is	be	VBZ
hvd.rsl868	2207	7	melted	melt	VBN
hvd.rsl868	2207	8	in	in	IN
hvd.rsl868	2207	9	a	a	DT
hvd.rsl868	2207	10	perfectly	perfectly	RB
hvd.rsl868	2207	11	smooth	smooth	JJ
hvd.rsl868	2207	12	frying	frying	NN
hvd.rsl868	2207	13	pan	pan	NN
hvd.rsl868	2207	14	and	and	CC
hvd.rsl868	2207	15	the	the	DT
hvd.rsl868	2207	16	omelet	omelet	NN
hvd.rsl868	2207	17	turned	turn	VBD
hvd.rsl868	2207	18	in	in	RP
hvd.rsl868	2207	19	;	;	:
hvd.rsl868	2207	20	it	-PRON-	PRP
hvd.rsl868	2207	21	is	be	VBZ
hvd.rsl868	2207	22	shaken	shake	VBN
hvd.rsl868	2207	23	gently	gently	RB
hvd.rsl868	2207	24	to	to	TO
hvd.rsl868	2207	25	prevent	prevent	VB
hvd.rsl868	2207	26	sticking	sticking	NN
hvd.rsl868	2207	27	,	,	,
hvd.rsl868	2207	28	and	and	CC
hvd.rsl868	2207	29	when	when	WRB
hvd.rsl868	2207	30	cooked	cook	VBN
hvd.rsl868	2207	31	rolled	roll	VBD
hvd.rsl868	2207	32	over	over	RP
hvd.rsl868	2207	33	with	with	IN
hvd.rsl868	2207	34	a	a	DT
hvd.rsl868	2207	35	flexible	flexible	JJ
hvd.rsl868	2207	36	knife	knife	NN
hvd.rsl868	2207	37	and	and	CC
hvd.rsl868	2207	38	slid	slide	VBD
hvd.rsl868	2207	39	on	on	RP
hvd.rsl868	2207	40	to	to	IN
hvd.rsl868	2207	41	a	a	DT
hvd.rsl868	2207	42	hot	hot	JJ
hvd.rsl868	2207	43	dish	dish	NN
hvd.rsl868	2207	44	.	.	.
hvd.rsl868	2208	1	It	-PRON-	PRP
hvd.rsl868	2208	2	is	be	VBZ
hvd.rsl868	2208	3	varied	varied	JJ
hvd.rsl868	2208	4	by	by	IN
hvd.rsl868	2208	5	putting	put	VBG
hvd.rsl868	2208	6	in	in	RP
hvd.rsl868	2208	7	a	a	DT
hvd.rsl868	2208	8	filling	filling	NN
hvd.rsl868	2208	9	before	before	IN
hvd.rsl868	2208	10	rolling	roll	VBG
hvd.rsl868	2208	11	over	over	RB
hvd.rsl868	2208	12	;	;	:
hvd.rsl868	2208	13	half	half	PDT
hvd.rsl868	2208	14	a	a	DT
hvd.rsl868	2208	15	cup	cup	NN
hvd.rsl868	2208	16	of	of	IN
hvd.rsl868	2208	17	grated	grate	VBN
hvd.rsl868	2208	18	cheese	cheese	NN
hvd.rsl868	2208	19	is	be	VBZ
hvd.rsl868	2208	20	very	very	RB
hvd.rsl868	2208	21	nice	nice	JJ
hvd.rsl868	2208	22	,	,	,
hvd.rsl868	2208	23	or	or	CC
hvd.rsl868	2208	24	some	some	DT
hvd.rsl868	2208	25	jam	jam	NN
hvd.rsl868	2208	26	or	or	CC
hvd.rsl868	2208	27	jelly	jelly	NN
hvd.rsl868	2208	28	for	for	IN
hvd.rsl868	2208	29	a	a	DT
hvd.rsl868	2208	30	sweet	sweet	JJ
hvd.rsl868	2208	31	omelet	omelet	NN
hvd.rsl868	2208	32	,	,	,
hvd.rsl868	2208	33	which	which	WDT
hvd.rsl868	2208	34	makes	make	VBZ
hvd.rsl868	2208	35	a	a	DT
hvd.rsl868	2208	36	rich	rich	JJ
hvd.rsl868	2208	37	dessert	dessert	NN
hvd.rsl868	2208	38	.	.	.
hvd.rsl868	2209	1	Some	some	DT
hvd.rsl868	2209	2	cooks	cook	NNS
hvd.rsl868	2209	3	stir	stir	VBP
hvd.rsl868	2209	4	a	a	DT
hvd.rsl868	2209	5	little	little	JJ
hvd.rsl868	2209	6	flour	flour	NN
hvd.rsl868	2209	7	into	into	IN
hvd.rsl868	2209	8	the	the	DT
hvd.rsl868	2209	9	first	first	JJ
hvd.rsl868	2209	10	THE	the	DT
hvd.rsl868	2209	11	RURAL	rural	JJ
hvd.rsl868	2209	12	COOK	COOK	NNP
hvd.rsl868	2209	13	BOOK	book	NN
hvd.rsl868	2209	14	.	.	.
hvd.rsl868	2210	1	ill	ill	JJ
hvd.rsl868	2210	2	egg	egg	NN
hvd.rsl868	2210	3	beaten	beat	VBN
hvd.rsl868	2210	4	,	,	,
hvd.rsl868	2210	5	and	and	CC
hvd.rsl868	2210	6	separate	separate	VB
hvd.rsl868	2210	7	the	the	DT
hvd.rsl868	2210	8	eggs	egg	NNS
hvd.rsl868	2210	9	,	,	,
hvd.rsl868	2210	10	folding	fold	VBG
hvd.rsl868	2210	11	in	in	IN
hvd.rsl868	2210	12	the	the	DT
hvd.rsl868	2210	13	beaten	beat	VBN
hvd.rsl868	2210	14	whites	white	NNS
hvd.rsl868	2210	15	last	last	RB
hvd.rsl868	2210	16	;	;	:
hvd.rsl868	2210	17	this	this	DT
hvd.rsl868	2210	18	makes	make	VBZ
hvd.rsl868	2210	19	a	a	DT
hvd.rsl868	2210	20	very	very	RB
hvd.rsl868	2210	21	light	light	JJ
hvd.rsl868	2210	22	and	and	CC
hvd.rsl868	2210	23	puffy	puffy	JJ
hvd.rsl868	2210	24	omelet	omelet	NN
hvd.rsl868	2210	25	.	.	.
hvd.rsl868	2211	1	Buttermilk	Buttermilk	NNP
hvd.rsl868	2211	2	Omelet.—Four	Omelet.—Four	NNP
hvd.rsl868	2211	3	eggs	egg	NNS
hvd.rsl868	2211	4	beaten	beat	VBN
hvd.rsl868	2211	5	separately	separately	RB
hvd.rsl868	2211	6	,	,	,
hvd.rsl868	2211	7	one	one	CD
hvd.rsl868	2211	8	cupful	cupful	NN
hvd.rsl868	2211	9	of	of	IN
hvd.rsl868	2211	10	but-	but-	JJ
hvd.rsl868	2211	11	termilk	termilk	NN
hvd.rsl868	2211	12	,	,	,
hvd.rsl868	2211	13	one	one	CD
hvd.rsl868	2211	14	-	-	HYPH
hvd.rsl868	2211	15	half	half	NN
hvd.rsl868	2211	16	teaspoonful	teaspoonful	NN
hvd.rsl868	2211	17	of	of	IN
hvd.rsl868	2211	18	soda	soda	NN
hvd.rsl868	2211	19	,	,	,
hvd.rsl868	2211	20	three	three	CD
hvd.rsl868	2211	21	-	-	HYPH
hvd.rsl868	2211	22	quarters	quarter	NNS
hvd.rsl868	2211	23	cup	cup	NN
hvd.rsl868	2211	24	of	of	IN
hvd.rsl868	2211	25	finely	finely	RB
hvd.rsl868	2211	26	rolled	roll	VBN
hvd.rsl868	2211	27	cracker	cracker	NN
hvd.rsl868	2211	28	crumbs	crumb	NNS
hvd.rsl868	2211	29	,	,	,
hvd.rsl868	2211	30	a	a	DT
hvd.rsl868	2211	31	scant	scant	JJ
hvd.rsl868	2211	32	teaspoonful	teaspoonful	NN
hvd.rsl868	2211	33	of	of	IN
hvd.rsl868	2211	34	salt	salt	NN
hvd.rsl868	2211	35	,	,	,
hvd.rsl868	2211	36	one	one	CD
hvd.rsl868	2211	37	-	-	HYPH
hvd.rsl868	2211	38	eighth	eighth	NN
hvd.rsl868	2211	39	of	of	IN
hvd.rsl868	2211	40	a	a	DT
hvd.rsl868	2211	41	teaspoonful	teaspoonful	NN
hvd.rsl868	2211	42	of	of	IN
hvd.rsl868	2211	43	pepper	pepper	NN
hvd.rsl868	2211	44	.	.	.
hvd.rsl868	2212	1	Have	have	VBP
hvd.rsl868	2212	2	two	two	CD
hvd.rsl868	2212	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2212	4	of	of	IN
hvd.rsl868	2212	5	butter	butter	NN
hvd.rsl868	2212	6	hot	hot	JJ
hvd.rsl868	2212	7	in	in	IN
hvd.rsl868	2212	8	a	a	DT
hvd.rsl868	2212	9	frying	frying	NN
hvd.rsl868	2212	10	pan	pan	NN
hvd.rsl868	2212	11	.	.	.
hvd.rsl868	2213	1	Turn	turn	VB
hvd.rsl868	2213	2	in	in	RP
hvd.rsl868	2213	3	omelet	omelet	NN
hvd.rsl868	2213	4	and	and	CC
hvd.rsl868	2213	5	fry	fry	VB
hvd.rsl868	2213	6	a	a	DT
hvd.rsl868	2213	7	delicate	delicate	JJ
hvd.rsl868	2213	8	brown	brown	NN
hvd.rsl868	2213	9	.	.	.
hvd.rsl868	2214	1	Place	place	NN
hvd.rsl868	2214	2	in	in	IN
hvd.rsl868	2214	3	oven	oven	NN
hvd.rsl868	2214	4	for	for	IN
hvd.rsl868	2214	5	10	10	CD
hvd.rsl868	2214	6	minutes	minute	NNS
hvd.rsl868	2214	7	and	and	CC
hvd.rsl868	2214	8	when	when	WRB
hvd.rsl868	2214	9	firm	firm	JJ
hvd.rsl868	2214	10	fold	fold	NN
hvd.rsl868	2214	11	and	and	CC
hvd.rsl868	2214	12	serve	serve	VBP
hvd.rsl868	2214	13	.	.	.
hvd.rsl868	2215	1	Fairy	Fairy	NNP
hvd.rsl868	2215	2	Omelet.—Beat	Omelet.—Beat	NNP
hvd.rsl868	2215	3	yolks	yolk	NNS
hvd.rsl868	2215	4	and	and	CC
hvd.rsl868	2215	5	whites	white	NNS
hvd.rsl868	2215	6	of	of	IN
hvd.rsl868	2215	7	six	six	CD
hvd.rsl868	2215	8	eggs	egg	NNS
hvd.rsl868	2215	9	separately	separately	RB
hvd.rsl868	2215	10	;	;	:
hvd.rsl868	2215	11	add	add	VB
hvd.rsl868	2215	12	five	five	CD
hvd.rsl868	2215	13	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2215	14	of	of	IN
hvd.rsl868	2215	15	milk	milk	NN
hvd.rsl868	2215	16	to	to	IN
hvd.rsl868	2215	17	the	the	DT
hvd.rsl868	2215	18	yolks	yolk	NNS
hvd.rsl868	2215	19	.	.	.
hvd.rsl868	2216	1	Heat	heat	VB
hvd.rsl868	2216	2	a	a	DT
hvd.rsl868	2216	3	skillet	skillet	NN
hvd.rsl868	2216	4	and	and	CC
hvd.rsl868	2216	5	put	put	VBN
hvd.rsl868	2216	6	in	in	RP
hvd.rsl868	2216	7	a	a	DT
hvd.rsl868	2216	8	table-	table-	JJ
hvd.rsl868	2216	9	spoonful	spoonful	NN
hvd.rsl868	2216	10	of	of	IN
hvd.rsl868	2216	11	butter	butter	NN
hvd.rsl868	2216	12	;	;	:
hvd.rsl868	2216	13	let	let	VB
hvd.rsl868	2216	14	it	-PRON-	PRP
hvd.rsl868	2216	15	melt	melt	VB
hvd.rsl868	2216	16	,	,	,
hvd.rsl868	2216	17	pour	pour	VB
hvd.rsl868	2216	18	in	in	IN
hvd.rsl868	2216	19	the	the	DT
hvd.rsl868	2216	20	beaten	beat	VBN
hvd.rsl868	2216	21	yolks	yolk	NNS
hvd.rsl868	2216	22	and	and	CC
hvd.rsl868	2216	23	pile	pile	VB
hvd.rsl868	2216	24	be-	be-	JJ
hvd.rsl868	2216	25	tween	tween	NN
hvd.rsl868	2216	26	whites	white	NNS
hvd.rsl868	2216	27	on	on	IN
hvd.rsl868	2216	28	the	the	DT
hvd.rsl868	2216	29	top	top	NN
hvd.rsl868	2216	30	;	;	:
hvd.rsl868	2216	31	sprinkle	sprinkle	VB
hvd.rsl868	2216	32	with	with	IN
hvd.rsl868	2216	33	salt	salt	NN
hvd.rsl868	2216	34	and	and	CC
hvd.rsl868	2216	35	pepper	pepper	NN
hvd.rsl868	2216	36	.	.	.
hvd.rsl868	2217	1	Cover	cover	VB
hvd.rsl868	2217	2	and	and	CC
hvd.rsl868	2217	3	cook	cook	VB
hvd.rsl868	2217	4	three	three	CD
hvd.rsl868	2217	5	minutes	minute	NNS
hvd.rsl868	2217	6	,	,	,
hvd.rsl868	2217	7	slip	slip	VB
hvd.rsl868	2217	8	out	out	RP
hvd.rsl868	2217	9	on	on	IN
hvd.rsl868	2217	10	hot	hot	JJ
hvd.rsl868	2217	11	platter	platter	NN
hvd.rsl868	2217	12	and	and	CC
hvd.rsl868	2217	13	serve	serve	VB
hvd.rsl868	2217	14	by	by	IN
hvd.rsl868	2217	15	cutting	cut	VBG
hvd.rsl868	2217	16	through	through	RP
hvd.rsl868	2217	17	yolks	yolk	NNS
hvd.rsl868	2217	18	and	and	CC
hvd.rsl868	2217	19	whites	white	NNS
hvd.rsl868	2217	20	.	.	.
hvd.rsl868	2218	1	French	French	NNP
hvd.rsl868	2218	2	Omelet.—Beat	Omelet.—Beat	NNP
hvd.rsl868	2218	3	thoroughly	thoroughly	RB
hvd.rsl868	2218	4	,	,	,
hvd.rsl868	2218	5	first	first	RB
hvd.rsl868	2218	6	,	,	,
hvd.rsl868	2218	7	the	the	DT
hvd.rsl868	2218	8	yolks	yolk	NNS
hvd.rsl868	2218	9	and	and	CC
hvd.rsl868	2218	10	then	then	RB
hvd.rsl868	2218	11	the	the	DT
hvd.rsl868	2218	12	whites	white	NNS
hvd.rsl868	2218	13	of	of	IN
hvd.rsl868	2218	14	the	the	DT
hvd.rsl868	2218	15	eggs	egg	NNS
hvd.rsl868	2218	16	;	;	:
hvd.rsl868	2218	17	to	to	IN
hvd.rsl868	2218	18	the	the	DT
hvd.rsl868	2218	19	yolks	yolk	NNS
hvd.rsl868	2218	20	add	add	VBP
hvd.rsl868	2218	21	a	a	DT
hvd.rsl868	2218	22	tablespoonful	tablespoonful	NN
hvd.rsl868	2218	23	of	of	IN
hvd.rsl868	2218	24	boiling	boiling	NN
hvd.rsl868	2218	25	water	water	NN
hvd.rsl868	2218	26	,	,	,
hvd.rsl868	2218	27	a	a	DT
hvd.rsl868	2218	28	pinch	pinch	NN
hvd.rsl868	2218	29	of	of	IN
hvd.rsl868	2218	30	salt	salt	NN
hvd.rsl868	2218	31	and	and	CC
hvd.rsl868	2218	32	a	a	DT
hvd.rsl868	2218	33	dash	dash	NN
hvd.rsl868	2218	34	of	of	IN
hvd.rsl868	2218	35	pepper	pepper	NN
hvd.rsl868	2218	36	;	;	:
hvd.rsl868	2218	37	turn	turn	VB
hvd.rsl868	2218	38	the	the	DT
hvd.rsl868	2218	39	stiff	stiff	JJ
hvd.rsl868	2218	40	whites	white	NNS
hvd.rsl868	2218	41	into	into	IN
hvd.rsl868	2218	42	the	the	DT
hvd.rsl868	2218	43	yolks	yolk	NNS
hvd.rsl868	2218	44	and	and	CC
hvd.rsl868	2218	45	fold	fold	VB
hvd.rsl868	2218	46	;	;	:
hvd.rsl868	2218	47	that	that	RB
hvd.rsl868	2218	48	is	is	RB
hvd.rsl868	2218	49	,	,	,
hvd.rsl868	2218	50	stir	stir	VB
hvd.rsl868	2218	51	them	-PRON-	PRP
hvd.rsl868	2218	52	in	in	RP
hvd.rsl868	2218	53	so	so	IN
hvd.rsl868	2218	54	that	that	IN
hvd.rsl868	2218	55	the	the	DT
hvd.rsl868	2218	56	air	air	NN
hvd.rsl868	2218	57	bubbles	bubble	NNS
hvd.rsl868	2218	58	shall	shall	MD
hvd.rsl868	2218	59	not	not	RB
hvd.rsl868	2218	60	be	be	VB
hvd.rsl868	2218	61	broken	break	VBN
hvd.rsl868	2218	62	.	.	.
hvd.rsl868	2219	1	Turn	turn	VB
hvd.rsl868	2219	2	carefully	carefully	RB
hvd.rsl868	2219	3	into	into	IN
hvd.rsl868	2219	4	a	a	DT
hvd.rsl868	2219	5	frying	frying	NN
hvd.rsl868	2219	6	pan	pan	NN
hvd.rsl868	2219	7	,	,	,
hvd.rsl868	2219	8	in	in	IN
hvd.rsl868	2219	9	which	which	WDT
hvd.rsl868	2219	10	has	have	VBZ
hvd.rsl868	2219	11	been	be	VBN
hvd.rsl868	2219	12	melted	melt	VBN
hvd.rsl868	2219	13	a	a	DT
hvd.rsl868	2219	14	large	large	JJ
hvd.rsl868	2219	15	piece	piece	NN
hvd.rsl868	2219	16	of	of	IN
hvd.rsl868	2219	17	butter	butter	NN
hvd.rsl868	2219	18	.	.	.
hvd.rsl868	2220	1	Set	Set	VBN
hvd.rsl868	2220	2	where	where	WRB
hvd.rsl868	2220	3	it	-PRON-	PRP
hvd.rsl868	2220	4	may	may	MD
hvd.rsl868	2220	5	cook	cook	VB
hvd.rsl868	2220	6	very	very	RB
hvd.rsl868	2220	7	slowly	slowly	RB
hvd.rsl868	2220	8	,	,	,
hvd.rsl868	2220	9	and	and	CC
hvd.rsl868	2220	10	when	when	WRB
hvd.rsl868	2220	11	well	well	RB
hvd.rsl868	2220	12	browned	brown	VBN
hvd.rsl868	2220	13	on	on	IN
hvd.rsl868	2220	14	one	one	CD
hvd.rsl868	2220	15	side	side	NN
hvd.rsl868	2220	16	set	set	VBN
hvd.rsl868	2220	17	in	in	IN
hvd.rsl868	2220	18	the	the	DT
hvd.rsl868	2220	19	oven	oven	NN
hvd.rsl868	2220	20	to	to	TO
hvd.rsl868	2220	21	brown	brown	VB
hvd.rsl868	2220	22	on	on	IN
hvd.rsl868	2220	23	the	the	DT
hvd.rsl868	2220	24	other	other	JJ
hvd.rsl868	2220	25	.	.	.
hvd.rsl868	2221	1	Send	send	VB
hvd.rsl868	2221	2	im-	im-	JJ
hvd.rsl868	2221	3	mediately	mediately	RB
hvd.rsl868	2221	4	to	to	IN
hvd.rsl868	2221	5	the	the	DT
hvd.rsl868	2221	6	table	table	NN
hvd.rsl868	2221	7	.	.	.
hvd.rsl868	2222	1	The	the	DT
hvd.rsl868	2222	2	omelet	omelet	NN
hvd.rsl868	2222	3	may	may	MD
hvd.rsl868	2222	4	be	be	VB
hvd.rsl868	2222	5	varied	vary	VBN
hvd.rsl868	2222	6	by	by	IN
hvd.rsl868	2222	7	dropping	drop	VBG
hvd.rsl868	2222	8	chopped	chop	VBN
hvd.rsl868	2222	9	meat	meat	NN
hvd.rsl868	2222	10	in	in	IN
hvd.rsl868	2222	11	it	-PRON-	PRP
hvd.rsl868	2222	12	,	,	,
hvd.rsl868	2222	13	chopped	chop	VBN
hvd.rsl868	2222	14	celery	celery	NN
hvd.rsl868	2222	15	,	,	,
hvd.rsl868	2222	16	grated	grate	VBN
hvd.rsl868	2222	17	cheese	cheese	NN
hvd.rsl868	2222	18	,	,	,
hvd.rsl868	2222	19	or	or	CC
hvd.rsl868	2222	20	,	,	,
hvd.rsl868	2222	21	if	if	IN
hvd.rsl868	2222	22	a	a	DT
hvd.rsl868	2222	23	sweet	sweet	JJ
hvd.rsl868	2222	24	omelet	omelet	NN
hvd.rsl868	2222	25	is	be	VBZ
hvd.rsl868	2222	26	de-	de-	RB
hvd.rsl868	2222	27	sired	sire	VBN
hvd.rsl868	2222	28	,	,	,
hvd.rsl868	2222	29	by	by	IN
hvd.rsl868	2222	30	spreading	spread	VBG
hvd.rsl868	2222	31	jelly	jelly	RB
hvd.rsl868	2222	32	over	over	RB
hvd.rsl868	2222	33	and	and	CC
hvd.rsl868	2222	34	folding	folding	NN
hvd.rsl868	2222	35	.	.	.
hvd.rsl868	2223	1	Orange	Orange	NNP
hvd.rsl868	2223	2	Omelet.—Beat	Omelet.—Beat	NNP
hvd.rsl868	2223	3	yolks	yolk	NNS
hvd.rsl868	2223	4	of	of	IN
hvd.rsl868	2223	5	three	three	CD
hvd.rsl868	2223	6	eggs	egg	NNS
hvd.rsl868	2223	7	;	;	:
hvd.rsl868	2223	8	add	add	VB
hvd.rsl868	2223	9	three	three	CD
hvd.rsl868	2223	10	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2223	11	of	of	IN
hvd.rsl868	2223	12	sugar	sugar	NN
hvd.rsl868	2223	13	and	and	CC
hvd.rsl868	2223	14	the	the	DT
hvd.rsl868	2223	15	grated	grate	VBN
hvd.rsl868	2223	16	rind	rind	NN
hvd.rsl868	2223	17	of	of	IN
hvd.rsl868	2223	18	one	one	CD
hvd.rsl868	2223	19	orange	orange	NN
hvd.rsl868	2223	20	;	;	:
hvd.rsl868	2223	21	add	add	VB
hvd.rsl868	2223	22	a	a	DT
hvd.rsl868	2223	23	pinch	pinch	NN
hvd.rsl868	2223	24	of	of	IN
hvd.rsl868	2223	25	salt	salt	NN
hvd.rsl868	2223	26	to	to	IN
hvd.rsl868	2223	27	the	the	DT
hvd.rsl868	2223	28	whites	white	NNS
hvd.rsl868	2223	29	of	of	IN
hvd.rsl868	2223	30	the	the	DT
hvd.rsl868	2223	31	eggs	egg	NNS
hvd.rsl868	2223	32	and	and	CC
hvd.rsl868	2223	33	beat	beat	VBD
hvd.rsl868	2223	34	until	until	IN
hvd.rsl868	2223	35	stiff	stiff	JJ
hvd.rsl868	2223	36	;	;	:
hvd.rsl868	2223	37	mix	mix	VB
hvd.rsl868	2223	38	the	the	DT
hvd.rsl868	2223	39	whites	white	NNS
hvd.rsl868	2223	40	lightly	lightly	RB
hvd.rsl868	2223	41	with	with	IN
hvd.rsl868	2223	42	the	the	DT
hvd.rsl868	2223	43	yolks	yolk	NNS
hvd.rsl868	2223	44	,	,	,
hvd.rsl868	2223	45	sprinkling	sprinkle	VBG
hvd.rsl868	2223	46	in	in	RP
hvd.rsl868	2223	47	at	at	IN
hvd.rsl868	2223	48	the	the	DT
hvd.rsl868	2223	49	same	same	JJ
hvd.rsl868	2223	50	time	time	NN
hvd.rsl868	2223	51	three	three	CD
hvd.rsl868	2223	52	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2223	53	of	of	IN
hvd.rsl868	2223	54	orange	orange	NNP
hvd.rsl868	2223	55	juice	juice	NN
hvd.rsl868	2223	56	;	;	:
hvd.rsl868	2223	57	melt	melt	VB
hvd.rsl868	2223	58	one	one	CD
hvd.rsl868	2223	59	teaspoonful	teaspoonful	NN
hvd.rsl868	2223	60	of	of	IN
hvd.rsl868	2223	61	butter	butter	NN
hvd.rsl868	2223	62	in	in	IN
hvd.rsl868	2223	63	a	a	DT
hvd.rsl868	2223	64	clean	clean	JJ
hvd.rsl868	2223	65	,	,	,
hvd.rsl868	2223	66	small	small	JJ
hvd.rsl868	2223	67	frying	frying	NN
hvd.rsl868	2223	68	pan	pan	NN
hvd.rsl868	2223	69	till	till	IN
hvd.rsl868	2223	70	the	the	DT
hvd.rsl868	2223	71	bottom	bottom	NN
hvd.rsl868	2223	72	is	be	VBZ
hvd.rsl868	2223	73	greased	grease	VBN
hvd.rsl868	2223	74	;	;	:
hvd.rsl868	2223	75	turn	turn	VB
hvd.rsl868	2223	76	in	in	RP
hvd.rsl868	2223	77	the	the	DT
hvd.rsl868	2223	78	egg	egg	NN
hvd.rsl868	2223	79	mixture	mixture	NN
hvd.rsl868	2223	80	;	;	:
hvd.rsl868	2223	81	cook	cook	VB
hvd.rsl868	2223	82	slowly	slowly	RB
hvd.rsl868	2223	83	,	,	,
hvd.rsl868	2223	84	turning	turn	VBG
hvd.rsl868	2223	85	the	the	DT
hvd.rsl868	2223	86	pan	pan	NN
hvd.rsl868	2223	87	that	that	IN
hvd.rsl868	2223	88	the	the	DT
hvd.rsl868	2223	89	bottom	bottom	NN
hvd.rsl868	2223	90	may	may	MD
hvd.rsl868	2223	91	brown	brown	VB
hvd.rsl868	2223	92	evenly	evenly	RB
hvd.rsl868	2223	93	;	;	:
hvd.rsl868	2223	94	when	when	WRB
hvd.rsl868	2223	95	firm	firm	NN
hvd.rsl868	2223	96	on	on	IN
hvd.rsl868	2223	97	the	the	DT
hvd.rsl868	2223	98	bottom	bottom	NN
hvd.rsl868	2223	99	put	put	VBN
hvd.rsl868	2223	100	pan	pan	NN
hvd.rsl868	2223	101	in	in	IN
hvd.rsl868	2223	102	a	a	DT
hvd.rsl868	2223	103	hot	hot	JJ
hvd.rsl868	2223	104	oven	oven	NN
hvd.rsl868	2223	105	;	;	:
hvd.rsl868	2223	106	fold	fold	VB
hvd.rsl868	2223	107	in	in	RB
hvd.rsl868	2223	108	half	half	NN
hvd.rsl868	2223	109	and	and	CC
hvd.rsl868	2223	110	turn	turn	VB
hvd.rsl868	2223	111	out	out	RP
hvd.rsl868	2223	112	on	on	IN
hvd.rsl868	2223	113	a	a	DT
hvd.rsl868	2223	114	hot	hot	JJ
hvd.rsl868	2223	115	platter	platter	NN
hvd.rsl868	2223	116	;	;	:
hvd.rsl868	2223	117	sprinkle	sprinkle	VB
hvd.rsl868	2223	118	over	over	RP
hvd.rsl868	2223	119	powdered	powdered	JJ
hvd.rsl868	2223	120	sugar	sugar	NN
hvd.rsl868	2223	121	.	.	.
hvd.rsl868	2224	1	Pannikins.—Take	pannikins.—take	VB
hvd.rsl868	2224	2	some	some	DT
hvd.rsl868	2224	3	little	little	JJ
hvd.rsl868	2224	4	earthen	earthen	JJ
hvd.rsl868	2224	5	pans	pan	NNS
hvd.rsl868	2224	6	,	,	,
hvd.rsl868	2224	7	such	such	JJ
hvd.rsl868	2224	8	as	as	IN
hvd.rsl868	2224	9	are	be	VBP
hvd.rsl868	2224	10	sold	sell	VBN
hvd.rsl868	2224	11	for	for	IN
hvd.rsl868	2224	12	toy	toy	NN
hvd.rsl868	2224	13	milk	milk	NN
hvd.rsl868	2224	14	pans	pan	NNS
hvd.rsl868	2224	15	,	,	,
hvd.rsl868	2224	16	capable	capable	JJ
hvd.rsl868	2224	17	of	of	IN
hvd.rsl868	2224	18	holding	hold	VBG
hvd.rsl868	2224	19	one	one	CD
hvd.rsl868	2224	20	egg	egg	NN
hvd.rsl868	2224	21	only	only	RB
hvd.rsl868	2224	22	;	;	:
hvd.rsl868	2224	23	heat	heat	VB
hvd.rsl868	2224	24	them	-PRON-	PRP
hvd.rsl868	2224	25	in	in	IN
hvd.rsl868	2224	26	the	the	DT
hvd.rsl868	2224	27	oven	oven	NN
hvd.rsl868	2224	28	,	,	,
hvd.rsl868	2224	29	and	and	CC
hvd.rsl868	2224	30	when	when	WRB
hvd.rsl868	2224	31	quite	quite	RB
hvd.rsl868	2224	32	hot	hot	JJ
hvd.rsl868	2224	33	take	take	VBP
hvd.rsl868	2224	34	them	-PRON-	PRP
hvd.rsl868	2224	35	out	out	RP
hvd.rsl868	2224	36	,	,	,
hvd.rsl868	2224	37	and	and	CC
hvd.rsl868	2224	38	with	with	IN
hvd.rsl868	2224	39	a	a	DT
hvd.rsl868	2224	40	paste	paste	NN
hvd.rsl868	2224	41	brush	brush	NN
hvd.rsl868	2224	42	butter	butter	NN
hvd.rsl868	2224	43	them	-PRON-	PRP
hvd.rsl868	2224	44	in-	in-	JJ
hvd.rsl868	2224	45	side	side	NN
hvd.rsl868	2224	46	;	;	:
hvd.rsl868	2224	47	break	break	VB
hvd.rsl868	2224	48	an	an	DT
hvd.rsl868	2224	49	egg	egg	NN
hvd.rsl868	2224	50	carefully	carefully	RB
hvd.rsl868	2224	51	into	into	IN
hvd.rsl868	2224	52	each	each	DT
hvd.rsl868	2224	53	pan	pan	NN
hvd.rsl868	2224	54	;	;	:
hvd.rsl868	2224	55	set	set	VBD
hvd.rsl868	2224	56	them	-PRON-	PRP
hvd.rsl868	2224	57	into	into	IN
hvd.rsl868	2224	58	the	the	DT
hvd.rsl868	2224	59	oven	oven	NN
hvd.rsl868	2224	60	until	until	IN
hvd.rsl868	2224	61	the	the	DT
hvd.rsl868	2224	62	white	white	NN
hvd.rsl868	2224	63	of	of	IN
hvd.rsl868	2224	64	the	the	DT
hvd.rsl868	2224	65	egg	egg	NN
hvd.rsl868	2224	66	is	be	VBZ
hvd.rsl868	2224	67	hard	hard	JJ
hvd.rsl868	2224	68	enough	enough	RB
hvd.rsl868	2224	69	to	to	TO
hvd.rsl868	2224	70	retain	retain	VB
hvd.rsl868	2224	71	the	the	DT
hvd.rsl868	2224	72	form	form	NN
hvd.rsl868	2224	73	of	of	IN
hvd.rsl868	2224	74	the	the	DT
hvd.rsl868	2224	75	pan	pan	NN
hvd.rsl868	2224	76	;	;	:
hvd.rsl868	2224	77	turn	turn	VB
hvd.rsl868	2224	78	them	-PRON-	PRP
hvd.rsl868	2224	79	out	out	RP
hvd.rsl868	2224	80	in	in	IN
hvd.rsl868	2224	81	a	a	DT
hvd.rsl868	2224	82	circle	circle	NN
hvd.rsl868	2224	83	on	on	IN
hvd.rsl868	2224	84	the	the	DT
hvd.rsl868	2224	85	dish	dish	NN
hvd.rsl868	2224	86	in	in	IN
hvd.rsl868	2224	87	which	which	WDT
hvd.rsl868	2224	88	they	-PRON-	PRP
hvd.rsl868	2224	89	are	be	VBP
hvd.rsl868	2224	90	to	to	TO
hvd.rsl868	2224	91	be	be	VB
hvd.rsl868	2224	92	served	serve	VBN
hvd.rsl868	2224	93	.	.	.
hvd.rsl868	2225	1	On	on	IN
hvd.rsl868	2225	2	the	the	DT
hvd.rsl868	2225	3	top	top	NN
hvd.rsl868	2225	4	of	of	IN
hvd.rsl868	2225	5	each	each	DT
hvd.rsl868	2225	6	sprinkle	sprinkle	VBP
hvd.rsl868	2225	7	a	a	DT
hvd.rsl868	2225	8	little	little	JJ
hvd.rsl868	2225	9	fresh	fresh	JJ
hvd.rsl868	2225	10	parsley	parsley	NN
hvd.rsl868	2225	11	or	or	CC
hvd.rsl868	2225	12	grated	grate	VBN
hvd.rsl868	2225	13	ham	ham	NN
hvd.rsl868	2225	14	;	;	:
hvd.rsl868	2225	15	have	have	VBP
hvd.rsl868	2225	16	ready	ready	JJ
hvd.rsl868	2225	17	a	a	DT
hvd.rsl868	2225	18	sauce	sauce	NN
hvd.rsl868	2225	19	of	of	IN
hvd.rsl868	2225	20	bread	bread	NN
hvd.rsl868	2225	21	crumbs	crumb	NNS
hvd.rsl868	2225	22	beaten	beat	VBN
hvd.rsl868	2225	23	up	up	RP
hvd.rsl868	2225	24	with	with	IN
hvd.rsl868	2225	25	rich	rich	JJ
hvd.rsl868	2225	26	gravy	gravy	NN
hvd.rsl868	2225	27	,	,	,
hvd.rsl868	2225	28	browned	browned	JJ
hvd.rsl868	2225	29	and	and	CC
hvd.rsl868	2225	30	seasoned	season	VBN
hvd.rsl868	2225	31	;	;	:
hvd.rsl868	2225	32	place	place	VB
hvd.rsl868	2225	33	this	this	DT
hvd.rsl868	2225	34	in	in	IN
hvd.rsl868	2225	35	the	the	DT
hvd.rsl868	2225	36	center	center	NN
hvd.rsl868	2225	37	of	of	IN
hvd.rsl868	2225	38	the	the	DT
hvd.rsl868	2225	39	dish	dish	NN
hvd.rsl868	2225	40	,	,	,
hvd.rsl868	2225	41	the	the	DT
hvd.rsl868	2225	42	eggs	egg	NNS
hvd.rsl868	2225	43	inclosing	inclose	VBG
hvd.rsl868	2225	44	it	-PRON-	PRP
hvd.rsl868	2225	45	.	.	.
hvd.rsl868	2226	1	US	US	NNP
hvd.rsl868	2226	2	THE	the	DT
hvd.rsl868	2226	3	RURAL	rural	JJ
hvd.rsl868	2226	4	COOK	COOK	NNP
hvd.rsl868	2226	5	BOOK	BOOK	NNP
hvd.rsl868	2226	6	.	.	.
hvd.rsl868	2227	1	Canadian	Canadian	NNP
hvd.rsl868	2227	2	Poached	Poached	NNP
hvd.rsl868	2227	3	Eggs.—A	Eggs.—A	NNP
hvd.rsl868	2227	4	cupful	cupful	NN
hvd.rsl868	2227	5	of	of	IN
hvd.rsl868	2227	6	milk	milk	NN
hvd.rsl868	2227	7	is	be	VBZ
hvd.rsl868	2227	8	brought	bring	VBN
hvd.rsl868	2227	9	to	to	IN
hvd.rsl868	2227	10	scalding	scald	VBG
hvd.rsl868	2227	11	point	point	NN
hvd.rsl868	2227	12	in	in	IN
hvd.rsl868	2227	13	a	a	DT
hvd.rsl868	2227	14	shallow	shallow	JJ
hvd.rsl868	2227	15	granite	granite	NN
hvd.rsl868	2227	16	vessel	vessel	NN
hvd.rsl868	2227	17	,	,	,
hvd.rsl868	2227	18	and	and	CC
hvd.rsl868	2227	19	into	into	IN
hvd.rsl868	2227	20	this	this	DT
hvd.rsl868	2227	21	the	the	DT
hvd.rsl868	2227	22	eggs	egg	NNS
hvd.rsl868	2227	23	are	be	VBP
hvd.rsl868	2227	24	gently	gently	RB
hvd.rsl868	2227	25	dropped	drop	VBN
hvd.rsl868	2227	26	,	,	,
hvd.rsl868	2227	27	then	then	RB
hvd.rsl868	2227	28	covered	cover	VBN
hvd.rsl868	2227	29	.	.	.
hvd.rsl868	2228	1	The	the	DT
hvd.rsl868	2228	2	milk	milk	NN
hvd.rsl868	2228	3	is	be	VBZ
hvd.rsl868	2228	4	not	not	RB
hvd.rsl868	2228	5	allowed	allow	VBN
hvd.rsl868	2228	6	to	to	TO
hvd.rsl868	2228	7	boil	boil	VB
hvd.rsl868	2228	8	,	,	,
hvd.rsl868	2228	9	merely	merely	RB
hvd.rsl868	2228	10	kept	keep	VBD
hvd.rsl868	2228	11	at	at	IN
hvd.rsl868	2228	12	the	the	DT
hvd.rsl868	2228	13	scald-	scald-	NN
hvd.rsl868	2228	14	ing	ing	DT
hvd.rsl868	2228	15	point	point	NN
hvd.rsl868	2228	16	.	.	.
hvd.rsl868	2229	1	The	the	DT
hvd.rsl868	2229	2	eggs	egg	NNS
hvd.rsl868	2229	3	will	will	MD
hvd.rsl868	2229	4	be	be	VB
hvd.rsl868	2229	5	ready	ready	JJ
hvd.rsl868	2229	6	in	in	IN
hvd.rsl868	2229	7	about	about	RB
hvd.rsl868	2229	8	two	two	CD
hvd.rsl868	2229	9	minutes	minute	NNS
hvd.rsl868	2229	10	,	,	,
hvd.rsl868	2229	11	with	with	IN
hvd.rsl868	2229	12	the	the	DT
hvd.rsl868	2229	13	yolk	yolk	NN
hvd.rsl868	2229	14	inside	inside	RB
hvd.rsl868	2229	15	of	of	IN
hvd.rsl868	2229	16	a	a	DT
hvd.rsl868	2229	17	beautiful	beautiful	JJ
hvd.rsl868	2229	18	pearly	pearly	JJ
hvd.rsl868	2229	19	film	film	NN
hvd.rsl868	2229	20	.	.	.
hvd.rsl868	2230	1	Lift	lift	VB
hvd.rsl868	2230	2	them	-PRON-	PRP
hvd.rsl868	2230	3	out	out	RP
hvd.rsl868	2230	4	carefully	carefully	RB
hvd.rsl868	2230	5	with	with	IN
hvd.rsl868	2230	6	a	a	DT
hvd.rsl868	2230	7	skim-	skim-	NN
hvd.rsl868	2230	8	mer	mer	NNP
hvd.rsl868	2230	9	and	and	CC
hvd.rsl868	2230	10	set	set	VBD
hvd.rsl868	2230	11	each	each	DT
hvd.rsl868	2230	12	egg	egg	NN
hvd.rsl868	2230	13	on	on	IN
hvd.rsl868	2230	14	a	a	DT
hvd.rsl868	2230	15	slice	slice	NN
hvd.rsl868	2230	16	of	of	IN
hvd.rsl868	2230	17	buttered	buttered	JJ
hvd.rsl868	2230	18	,	,	,
hvd.rsl868	2230	19	delicately	delicately	RB
hvd.rsl868	2230	20	-	-	HYPH
hvd.rsl868	2230	21	browned	brown	VBN
hvd.rsl868	2230	22	toast	toast	NN
hvd.rsl868	2230	23	.	.	.
hvd.rsl868	2231	1	Add	add	VB
hvd.rsl868	2231	2	to	to	IN
hvd.rsl868	2231	3	the	the	DT
hvd.rsl868	2231	4	hot	hot	JJ
hvd.rsl868	2231	5	milk	milk	NN
hvd.rsl868	2231	6	one	one	CD
hvd.rsl868	2231	7	tablespoonful	tablespoonful	NN
hvd.rsl868	2231	8	of	of	IN
hvd.rsl868	2231	9	butter	butter	NN
hvd.rsl868	2231	10	and	and	CC
hvd.rsl868	2231	11	one	one	CD
hvd.rsl868	2231	12	tablespoonful	tablespoonful	NN
hvd.rsl868	2231	13	of	of	IN
hvd.rsl868	2231	14	flour	flour	NN
hvd.rsl868	2231	15	rubbed	rub	VBD
hvd.rsl868	2231	16	smooth	smooth	JJ
hvd.rsl868	2231	17	,	,	,
hvd.rsl868	2231	18	season	season	NN
hvd.rsl868	2231	19	with	with	IN
hvd.rsl868	2231	20	pepper	pepper	NN
hvd.rsl868	2231	21	and	and	CC
hvd.rsl868	2231	22	celery	celery	NN
hvd.rsl868	2231	23	salt	salt	NN
hvd.rsl868	2231	24	,	,	,
hvd.rsl868	2231	25	beat	beat	VBD
hvd.rsl868	2231	26	till	till	IN
hvd.rsl868	2231	27	creamy	creamy	NN
hvd.rsl868	2231	28	and	and	CC
hvd.rsl868	2231	29	pour	pour	VB
hvd.rsl868	2231	30	over	over	IN
hvd.rsl868	2231	31	the	the	DT
hvd.rsl868	2231	32	poached	poach	VBN
hvd.rsl868	2231	33	eggs	egg	NNS
hvd.rsl868	2231	34	.	.	.
hvd.rsl868	2232	1	Poached	Poached	NNP
hvd.rsl868	2232	2	Eggs	Eggs	NNP
hvd.rsl868	2232	3	in	in	IN
hvd.rsl868	2232	4	Glasses.—Add	Glasses.—Add	NFP
hvd.rsl868	2232	5	a	a	DT
hvd.rsl868	2232	6	few	few	JJ
hvd.rsl868	2232	7	grains	grain	NNS
hvd.rsl868	2232	8	of	of	IN
hvd.rsl868	2232	9	salt	salt	NN
hvd.rsl868	2232	10	to	to	IN
hvd.rsl868	2232	11	the	the	DT
hvd.rsl868	2232	12	white	white	NN
hvd.rsl868	2232	13	of	of	IN
hvd.rsl868	2232	14	an	an	DT
hvd.rsl868	2232	15	egg	egg	NN
hvd.rsl868	2232	16	(	(	-LRB-
hvd.rsl868	2232	17	a	a	DT
hvd.rsl868	2232	18	level	level	NN
hvd.rsl868	2232	19	saltspoonful	saltspoonful	NN
hvd.rsl868	2232	20	to	to	IN
hvd.rsl868	2232	21	five	five	CD
hvd.rsl868	2232	22	eggs	egg	NNS
hvd.rsl868	2232	23	)	)	-RRB-
hvd.rsl868	2232	24	and	and	CC
hvd.rsl868	2232	25	beat	beat	VBD
hvd.rsl868	2232	26	until	until	IN
hvd.rsl868	2232	27	dry	dry	JJ
hvd.rsl868	2232	28	;	;	:
hvd.rsl868	2232	29	turn	turn	VB
hvd.rsl868	2232	30	into	into	IN
hvd.rsl868	2232	31	a	a	DT
hvd.rsl868	2232	32	buttered	buttered	JJ
hvd.rsl868	2232	33	glass	glass	NN
hvd.rsl868	2232	34	and	and	CC
hvd.rsl868	2232	35	form	form	VB
hvd.rsl868	2232	36	a	a	DT
hvd.rsl868	2232	37	nest	nest	NN
hvd.rsl868	2232	38	on	on	IN
hvd.rsl868	2232	39	the	the	DT
hvd.rsl868	2232	40	top	top	NN
hvd.rsl868	2232	41	for	for	IN
hvd.rsl868	2232	42	the	the	DT
hvd.rsl868	2232	43	yolk	yolk	NN
hvd.rsl868	2232	44	,	,	,
hvd.rsl868	2232	45	which	which	WDT
hvd.rsl868	2232	46	must	must	MD
hvd.rsl868	2232	47	be	be	VB
hvd.rsl868	2232	48	kept	keep	VBN
hvd.rsl868	2232	49	whole	whole	RB
hvd.rsl868	2232	50	.	.	.
hvd.rsl868	2233	1	Put	put	VB
hvd.rsl868	2233	2	the	the	DT
hvd.rsl868	2233	3	glass	glass	NN
hvd.rsl868	2233	4	on	on	IN
hvd.rsl868	2233	5	a	a	DT
hvd.rsl868	2233	6	trivet	trivet	NN
hvd.rsl868	2233	7	,	,	,
hvd.rsl868	2233	8	or	or	CC
hvd.rsl868	2233	9	an	an	DT
hvd.rsl868	2233	10	inverted	inverted	JJ
hvd.rsl868	2233	11	tin	tin	NN
hvd.rsl868	2233	12	cover	cover	NN
hvd.rsl868	2233	13	,	,	,
hvd.rsl868	2233	14	in	in	IN
hvd.rsl868	2233	15	a	a	DT
hvd.rsl868	2233	16	covered	cover	VBN
hvd.rsl868	2233	17	dish	dish	NN
hvd.rsl868	2233	18	of	of	IN
hvd.rsl868	2233	19	lukewarm	lukewarm	JJ
hvd.rsl868	2233	20	water	water	NN
hvd.rsl868	2233	21	,	,	,
hvd.rsl868	2233	22	letting	let	VBG
hvd.rsl868	2233	23	the	the	DT
hvd.rsl868	2233	24	water	water	NN
hvd.rsl868	2233	25	come	come	VB
hvd.rsl868	2233	26	to	to	IN
hvd.rsl868	2233	27	within	within	IN
hvd.rsl868	2233	28	half	half	PDT
hvd.rsl868	2233	29	an	an	DT
hvd.rsl868	2233	30	inch	inch	NN
hvd.rsl868	2233	31	of	of	IN
hvd.rsl868	2233	32	the	the	DT
hvd.rsl868	2233	33	top	top	NN
hvd.rsl868	2233	34	of	of	IN
hvd.rsl868	2233	35	glasses	glass	NNS
hvd.rsl868	2233	36	,	,	,
hvd.rsl868	2233	37	and	and	CC
hvd.rsl868	2233	38	let	let	VB
hvd.rsl868	2233	39	cook	cook	VB
hvd.rsl868	2233	40	until	until	IN
hvd.rsl868	2233	41	the	the	DT
hvd.rsl868	2233	42	egg	egg	NN
hvd.rsl868	2233	43	is	be	VBZ
hvd.rsl868	2233	44	set	set	VBN
hvd.rsl868	2233	45	and	and	CC
hvd.rsl868	2233	46	rises	rise	VBZ
hvd.rsl868	2233	47	in	in	IN
hvd.rsl868	2233	48	the	the	DT
hvd.rsl868	2233	49	glass	glass	NN
hvd.rsl868	2233	50	.	.	.
hvd.rsl868	2234	1	Do	do	VB
hvd.rsl868	2234	2	not	not	RB
hvd.rsl868	2234	3	allow	allow	VB
hvd.rsl868	2234	4	the	the	DT
hvd.rsl868	2234	5	water	water	NN
hvd.rsl868	2234	6	which	which	WDT
hvd.rsl868	2234	7	is	be	VBZ
hvd.rsl868	2234	8	around	around	IN
hvd.rsl868	2234	9	the	the	DT
hvd.rsl868	2234	10	glass	glass	NN
hvd.rsl868	2234	11	to	to	TO
hvd.rsl868	2234	12	boil	boil	VB
hvd.rsl868	2234	13	.	.	.
hvd.rsl868	2235	1	Serve	serve	VB
hvd.rsl868	2235	2	at	at	IN
hvd.rsl868	2235	3	once	once	RB
hvd.rsl868	2235	4	.	.	.
hvd.rsl868	2236	1	Prepare	prepare	VB
hvd.rsl868	2236	2	as	as	IN
hvd.rsl868	2236	3	many	many	JJ
hvd.rsl868	2236	4	eggs	egg	NNS
hvd.rsl868	2236	5	in	in	IN
hvd.rsl868	2236	6	glasses	glass	NNS
hvd.rsl868	2236	7	as	as	IN
hvd.rsl868	2236	8	there	there	EX
hvd.rsl868	2236	9	are	be	VBP
hvd.rsl868	2236	10	persons	person	NNS
hvd.rsl868	2236	11	to	to	TO
hvd.rsl868	2236	12	be	be	VB
hvd.rsl868	2236	13	served	serve	VBN
hvd.rsl868	2236	14	.	.	.
hvd.rsl868	2237	1	Dainty	dainty	JJ
hvd.rsl868	2237	2	and	and	CC
hvd.rsl868	2237	3	wholesome	wholesome	JJ
hvd.rsl868	2237	4	for	for	IN
hvd.rsl868	2237	5	invalids	invalid	NNS
hvd.rsl868	2237	6	.	.	.
hvd.rsl868	2238	1	Eggs	Eggs	NNP
hvd.rsl868	2238	2	Poached	Poached	NNP
hvd.rsl868	2238	3	in	in	IN
hvd.rsl868	2238	4	Tomato	Tomato	NNP
hvd.rsl868	2238	5	Sauce.—Put	sauce.—put	NN
hvd.rsl868	2238	6	into	into	IN
hvd.rsl868	2238	7	the	the	DT
hvd.rsl868	2238	8	frying	frying	NN
hvd.rsl868	2238	9	pan	pan	NN
hvd.rsl868	2238	10	one	one	CD
hvd.rsl868	2238	11	table-	table-	NN
hvd.rsl868	2238	12	spoonful	spoonful	NN
hvd.rsl868	2238	13	of	of	IN
hvd.rsl868	2238	14	butter	butter	NN
hvd.rsl868	2238	15	,	,	,
hvd.rsl868	2238	16	one	one	CD
hvd.rsl868	2238	17	tablespoonful	tablespoonful	NN
hvd.rsl868	2238	18	of	of	IN
hvd.rsl868	2238	19	flour	flour	NN
hvd.rsl868	2238	20	;	;	:
hvd.rsl868	2238	21	heat	heat	NN
hvd.rsl868	2238	22	until	until	IN
hvd.rsl868	2238	23	frothy	frothy	JJ
hvd.rsl868	2238	24	;	;	:
hvd.rsl868	2238	25	stir	stir	VB
hvd.rsl868	2238	26	into	into	IN
hvd.rsl868	2238	27	it	-PRON-	PRP
hvd.rsl868	2238	28	V/2	v/2	JJ
hvd.rsl868	2238	29	teacupful	teacupful	NN
hvd.rsl868	2238	30	of	of	IN
hvd.rsl868	2238	31	tomato	tomato	NN
hvd.rsl868	2238	32	(	(	-LRB-
hvd.rsl868	2238	33	which	which	WDT
hvd.rsl868	2238	34	has	have	VBZ
hvd.rsl868	2238	35	been	be	VBN
hvd.rsl868	2238	36	peeled	peel	VBN
hvd.rsl868	2238	37	and	and	CC
hvd.rsl868	2238	38	chopped	chop	VBN
hvd.rsl868	2238	39	fine	fine	JJ
hvd.rsl868	2238	40	and	and	CC
hvd.rsl868	2238	41	heated	heated	JJ
hvd.rsl868	2238	42	)	)	-RRB-
hvd.rsl868	2238	43	and	and	CC
hvd.rsl868	2238	44	then	then	RB
hvd.rsl868	2238	45	strain	strain	VB
hvd.rsl868	2238	46	into	into	IN
hvd.rsl868	2238	47	the	the	DT
hvd.rsl868	2238	48	frying	frying	NN
hvd.rsl868	2238	49	pan	pan	NN
hvd.rsl868	2238	50	a	a	DT
hvd.rsl868	2238	51	dash	dash	NN
hvd.rsl868	2238	52	of	of	IN
hvd.rsl868	2238	53	cayenne	cayenne	NN
hvd.rsl868	2238	54	pepper	pepper	NN
hvd.rsl868	2238	55	and	and	CC
hvd.rsl868	2238	56	a	a	DT
hvd.rsl868	2238	57	heaping	heap	VBG
hvd.rsl868	2238	58	saltspoonful	saltspoonful	NN
hvd.rsl868	2238	59	of	of	IN
hvd.rsl868	2238	60	salt	salt	NN
hvd.rsl868	2238	61	;	;	:
hvd.rsl868	2238	62	cook	cook	NN
hvd.rsl868	2238	63	until	until	IN
hvd.rsl868	2238	64	creamy	creamy	JJ
hvd.rsl868	2238	65	,	,	,
hvd.rsl868	2238	66	and	and	CC
hvd.rsl868	2238	67	drop	drop	VB
hvd.rsl868	2238	68	in	in	IN
hvd.rsl868	2238	69	four	four	CD
hvd.rsl868	2238	70	eggs	egg	NNS
hvd.rsl868	2238	71	,	,	,
hvd.rsl868	2238	72	baste	baste	VB
hvd.rsl868	2238	73	often	often	RB
hvd.rsl868	2238	74	,	,	,
hvd.rsl868	2238	75	and	and	CC
hvd.rsl868	2238	76	when	when	WRB
hvd.rsl868	2238	77	whites	white	NNS
hvd.rsl868	2238	78	are	be	VBP
hvd.rsl868	2238	79	set	set	VBN
hvd.rsl868	2238	80	remove	remove	VBP
hvd.rsl868	2238	81	and	and	CC
hvd.rsl868	2238	82	put	put	VBD
hvd.rsl868	2238	83	each	each	DT
hvd.rsl868	2238	84	egg	egg	NN
hvd.rsl868	2238	85	on	on	IN
hvd.rsl868	2238	86	a	a	DT
hvd.rsl868	2238	87	quarter	quarter	NN
hvd.rsl868	2238	88	of	of	IN
hvd.rsl868	2238	89	a	a	DT
hvd.rsl868	2238	90	slice	slice	NN
hvd.rsl868	2238	91	of	of	IN
hvd.rsl868	2238	92	buttered	buttered	JJ
hvd.rsl868	2238	93	toast	toast	NN
hvd.rsl868	2238	94	and	and	CC
hvd.rsl868	2238	95	pour	pour	VB
hvd.rsl868	2238	96	sauce	sauce	NN
hvd.rsl868	2238	97	around	around	IN
hvd.rsl868	2238	98	them	-PRON-	PRP
hvd.rsl868	2238	99	.	.	.
hvd.rsl868	2239	1	St.	St.	NNP
hvd.rsl868	2239	2	Pancras	Pancras	NNP
hvd.rsl868	2239	3	Eggs.—Separate	eggs.—separate	VBP
hvd.rsl868	2239	4	the	the	DT
hvd.rsl868	2239	5	yolks	yolk	NNS
hvd.rsl868	2239	6	from	from	IN
hvd.rsl868	2239	7	the	the	DT
hvd.rsl868	2239	8	whites	white	NNS
hvd.rsl868	2239	9	of	of	IN
hvd.rsl868	2239	10	five	five	CD
hvd.rsl868	2239	11	eggs	egg	NNS
hvd.rsl868	2239	12	;	;	:
hvd.rsl868	2239	13	keep	keep	VB
hvd.rsl868	2239	14	each	each	DT
hvd.rsl868	2239	15	yolk	yolk	NN
hvd.rsl868	2239	16	separate	separate	JJ
hvd.rsl868	2239	17	;	;	:
hvd.rsl868	2239	18	whip	whip	VB
hvd.rsl868	2239	19	the	the	DT
hvd.rsl868	2239	20	whites	white	NNS
hvd.rsl868	2239	21	to	to	IN
hvd.rsl868	2239	22	a	a	DT
hvd.rsl868	2239	23	stiff	stiff	JJ
hvd.rsl868	2239	24	froth	froth	NN
hvd.rsl868	2239	25	,	,	,
hvd.rsl868	2239	26	adding	add	VBG
hvd.rsl868	2239	27	a	a	DT
hvd.rsl868	2239	28	salt-	salt-	JJ
hvd.rsl868	2239	29	spoonful	spoonful	NN
hvd.rsl868	2239	30	of	of	IN
hvd.rsl868	2239	31	salt	salt	NN
hvd.rsl868	2239	32	;	;	:
hvd.rsl868	2239	33	butter	butter	NN
hvd.rsl868	2239	34	five	five	CD
hvd.rsl868	2239	35	small	small	JJ
hvd.rsl868	2239	36	cups	cup	NNS
hvd.rsl868	2239	37	,	,	,
hvd.rsl868	2239	38	put	put	VBD
hvd.rsl868	2239	39	the	the	DT
hvd.rsl868	2239	40	whites	white	NNS
hvd.rsl868	2239	41	into	into	IN
hvd.rsl868	2239	42	them	-PRON-	PRP
hvd.rsl868	2239	43	and	and	CC
hvd.rsl868	2239	44	carefully	carefully	RB
hvd.rsl868	2239	45	drop	drop	VB
hvd.rsl868	2239	46	the	the	DT
hvd.rsl868	2239	47	yolk	yolk	NN
hvd.rsl868	2239	48	into	into	IN
hvd.rsl868	2239	49	the	the	DT
hvd.rsl868	2239	50	center	center	NN
hvd.rsl868	2239	51	of	of	IN
hvd.rsl868	2239	52	each	each	DT
hvd.rsl868	2239	53	;	;	:
hvd.rsl868	2239	54	dust	dust	NN
hvd.rsl868	2239	55	with	with	IN
hvd.rsl868	2239	56	salt	salt	NN
hvd.rsl868	2239	57	and	and	CC
hvd.rsl868	2239	58	pep-	pep-	NN
hvd.rsl868	2239	59	per	per	IN
hvd.rsl868	2239	60	;	;	:
hvd.rsl868	2239	61	place	place	VB
hvd.rsl868	2239	62	the	the	DT
hvd.rsl868	2239	63	cups	cup	NNS
hvd.rsl868	2239	64	in	in	IN
hvd.rsl868	2239	65	a	a	DT
hvd.rsl868	2239	66	shallow	shallow	JJ
hvd.rsl868	2239	67	pan	pan	NN
hvd.rsl868	2239	68	of	of	IN
hvd.rsl868	2239	69	hot	hot	JJ
hvd.rsl868	2239	70	water	water	NN
hvd.rsl868	2239	71	,	,	,
hvd.rsl868	2239	72	put	put	VBN
hvd.rsl868	2239	73	in	in	IN
hvd.rsl868	2239	74	the	the	DT
hvd.rsl868	2239	75	oven	oven	NN
hvd.rsl868	2239	76	and	and	CC
hvd.rsl868	2239	77	bake	bake	VB
hvd.rsl868	2239	78	five	five	CD
hvd.rsl868	2239	79	minutes	minute	NNS
hvd.rsl868	2239	80	,	,	,
hvd.rsl868	2239	81	or	or	CC
hvd.rsl868	2239	82	till	till	IN
hvd.rsl868	2239	83	the	the	DT
hvd.rsl868	2239	84	whites	white	NNS
hvd.rsl868	2239	85	are	be	VBP
hvd.rsl868	2239	86	set	set	VBN
hvd.rsl868	2239	87	.	.	.
hvd.rsl868	2240	1	Serve	serve	VB
hvd.rsl868	2240	2	in	in	IN
hvd.rsl868	2240	3	the	the	DT
hvd.rsl868	2240	4	cups	cup	NNS
hvd.rsl868	2240	5	.	.	.
hvd.rsl868	2241	1	Egg	Egg	NNP
hvd.rsl868	2241	2	Salad.—Boil	Salad.—Boil	NNP
hvd.rsl868	2241	3	six	six	CD
hvd.rsl868	2241	4	eggs	egg	NNS
hvd.rsl868	2241	5	perfectly	perfectly	RB
hvd.rsl868	2241	6	hard	hard	RB
hvd.rsl868	2241	7	,	,	,
hvd.rsl868	2241	8	putting	put	VBG
hvd.rsl868	2241	9	them	-PRON-	PRP
hvd.rsl868	2241	10	on	on	RP
hvd.rsl868	2241	11	in	in	IN
hvd.rsl868	2241	12	cold	cold	JJ
hvd.rsl868	2241	13	water	water	NN
hvd.rsl868	2241	14	and	and	CC
hvd.rsl868	2241	15	cooking	cook	VBG
hvd.rsl868	2241	16	10	10	CD
hvd.rsl868	2241	17	minutes	minute	NNS
hvd.rsl868	2241	18	after	after	IN
hvd.rsl868	2241	19	this	this	DT
hvd.rsl868	2241	20	reaches	reach	VBZ
hvd.rsl868	2241	21	the	the	DT
hvd.rsl868	2241	22	boil	boil	NN
hvd.rsl868	2241	23	,	,	,
hvd.rsl868	2241	24	that	that	IN
hvd.rsl868	2241	25	the	the	DT
hvd.rsl868	2241	26	yolks	yolk	NNS
hvd.rsl868	2241	27	may	may	MD
hvd.rsl868	2241	28	be	be	VB
hvd.rsl868	2241	29	dry	dry	JJ
hvd.rsl868	2241	30	and	and	CC
hvd.rsl868	2241	31	mealy	mealy	JJ
hvd.rsl868	2241	32	.	.	.
hvd.rsl868	2242	1	Cut	cut	VB
hvd.rsl868	2242	2	the	the	DT
hvd.rsl868	2242	3	whites	white	NNS
hvd.rsl868	2242	4	in	in	IN
hvd.rsl868	2242	5	two	two	CD
hvd.rsl868	2242	6	,	,	,
hvd.rsl868	2242	7	remove	remove	VB
hvd.rsl868	2242	8	carefully	carefully	RB
hvd.rsl868	2242	9	and	and	CC
hvd.rsl868	2242	10	rub	rub	VB
hvd.rsl868	2242	11	the	the	DT
hvd.rsl868	2242	12	yolks	yolk	NNS
hvd.rsl868	2242	13	to	to	IN
hvd.rsl868	2242	14	a	a	DT
hvd.rsl868	2242	15	paste	paste	NN
hvd.rsl868	2242	16	with	with	IN
hvd.rsl868	2242	17	three	three	CD
hvd.rsl868	2242	18	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2242	19	of	of	IN
hvd.rsl868	2242	20	minced	mince	VBN
hvd.rsl868	2242	21	ham	ham	NNP
hvd.rsl868	2242	22	or	or	CC
hvd.rsl868	2242	23	chicken	chicken	NN
hvd.rsl868	2242	24	or	or	CC
hvd.rsl868	2242	25	both	both	DT
hvd.rsl868	2242	26	,	,	,
hvd.rsl868	2242	27	10	10	CD
hvd.rsl868	2242	28	drops	drop	NNS
hvd.rsl868	2242	29	of	of	IN
hvd.rsl868	2242	30	onion	onion	NN
hvd.rsl868	2242	31	juice	juice	NN
hvd.rsl868	2242	32	,	,	,
hvd.rsl868	2242	33	a	a	DT
hvd.rsl868	2242	34	saltspoonful	saltspoonful	NN
hvd.rsl868	2242	35	of	of	IN
hvd.rsl868	2242	36	mustard	mustard	NN
hvd.rsl868	2242	37	,	,	,
hvd.rsl868	2242	38	a	a	DT
hvd.rsl868	2242	39	table-	table-	NN
hvd.rsl868	2242	40	spoonful	spoonful	NN
hvd.rsl868	2242	41	of	of	IN
hvd.rsl868	2242	42	melted	melt	VBN
hvd.rsl868	2242	43	butter	butter	NN
hvd.rsl868	2242	44	,	,	,
hvd.rsl868	2242	45	salt	salt	NN
hvd.rsl868	2242	46	to	to	TO
hvd.rsl868	2242	47	taste	taste	NN
hvd.rsl868	2242	48	and	and	CC
hvd.rsl868	2242	49	half	half	PDT
hvd.rsl868	2242	50	a	a	DT
hvd.rsl868	2242	51	teaspoonful	teaspoonful	NN
hvd.rsl868	2242	52	of	of	IN
hvd.rsl868	2242	53	paprika	paprika	NN
hvd.rsl868	2242	54	.	.	.
hvd.rsl868	2243	1	Crowd	crowd	NN
hvd.rsl868	2243	2	this	this	DT
hvd.rsl868	2243	3	mixture	mixture	NN
hvd.rsl868	2243	4	back	back	RB
hvd.rsl868	2243	5	into	into	IN
hvd.rsl868	2243	6	the	the	DT
hvd.rsl868	2243	7	halved	halve	VBN
hvd.rsl868	2243	8	whites	white	NNS
hvd.rsl868	2243	9	,	,	,
hvd.rsl868	2243	10	cutting	cut	VBG
hvd.rsl868	2243	11	a	a	DT
hvd.rsl868	2243	12	bit	bit	NN
hvd.rsl868	2243	13	off	off	IN
hvd.rsl868	2243	14	the	the	DT
hvd.rsl868	2243	15	bot-	bot-	NN
hvd.rsl868	2243	16	tom	tom	NN
hvd.rsl868	2243	17	of	of	IN
hvd.rsl868	2243	18	each	each	DT
hvd.rsl868	2243	19	cup	cup	NN
hvd.rsl868	2243	20	,	,	,
hvd.rsl868	2243	21	that	that	IN
hvd.rsl868	2243	22	it	-PRON-	PRP
hvd.rsl868	2243	23	may	may	MD
hvd.rsl868	2243	24	stand	stand	VB
hvd.rsl868	2243	25	upright	upright	JJ
hvd.rsl868	2243	26	,	,	,
hvd.rsl868	2243	27	and	and	CC
hvd.rsl868	2243	28	letting	let	VBG
hvd.rsl868	2243	29	the	the	DT
hvd.rsl868	2243	30	newly	newly	RB
hvd.rsl868	2243	31	formed	form	VBN
hvd.rsl868	2243	32	yolk	yolk	NN
hvd.rsl868	2243	33	rise	rise	VB
hvd.rsl868	2243	34	above	above	IN
hvd.rsl868	2243	35	the	the	DT
hvd.rsl868	2243	36	edge	edge	NN
hvd.rsl868	2243	37	of	of	IN
hvd.rsl868	2243	38	the	the	DT
hvd.rsl868	2243	39	white	white	NN
hvd.rsl868	2243	40	as	as	RB
hvd.rsl868	2243	41	far	far	RB
hvd.rsl868	2243	42	as	as	IN
hvd.rsl868	2243	43	the	the	DT
hvd.rsl868	2243	44	original	original	JJ
hvd.rsl868	2243	45	yolk	yolk	NN
hvd.rsl868	2243	46	would	would	MD
hvd.rsl868	2243	47	have	have	VB
hvd.rsl868	2243	48	done	do	VBN
hvd.rsl868	2243	49	.	.	.
hvd.rsl868	2244	1	Arrange	arrange	VB
hvd.rsl868	2244	2	these	these	DT
hvd.rsl868	2244	3	on	on	IN
hvd.rsl868	2244	4	lettuce	lettuce	NN
hvd.rsl868	2244	5	leaves	leave	NNS
hvd.rsl868	2244	6	and	and	CC
hvd.rsl868	2244	7	serve	serve	VB
hvd.rsl868	2244	8	with	with	IN
hvd.rsl868	2244	9	a	a	DT
hvd.rsl868	2244	10	French	french	JJ
hvd.rsl868	2244	11	dressing	dressing	NN
hvd.rsl868	2244	12	or	or	CC
hvd.rsl868	2244	13	with	with	IN
hvd.rsl868	2244	14	boiled	boil	VBN
hvd.rsl868	2244	15	salad	salad	NN
hvd.rsl868	2244	16	dressing	dressing	NN
hvd.rsl868	2244	17	.	.	.
hvd.rsl868	2245	1	THE	the	DT
hvd.rsl868	2245	2	RURAL	rural	JJ
hvd.rsl868	2245	3	COOK	COOK	NNP
hvd.rsl868	2245	4	BOOK	BOOK	NNP
hvd.rsl868	2245	5	.	.	.
hvd.rsl868	2246	1	115	115	CD
hvd.rsl868	2246	2	Lyonnaise	Lyonnaise	NNP
hvd.rsl868	2246	3	Beets.—Two	beets.—two	CD
hvd.rsl868	2246	4	cupfuls	cupful	NNS
hvd.rsl868	2246	5	of	of	IN
hvd.rsl868	2246	6	boiled	boil	VBN
hvd.rsl868	2246	7	beets	beet	NNS
hvd.rsl868	2246	8	cut	cut	VBN
hvd.rsl868	2246	9	into	into	IN
hvd.rsl868	2246	10	half	half	JJ
hvd.rsl868	2246	11	-	-	HYPH
hvd.rsl868	2246	12	inch	inch	NN
hvd.rsl868	2246	13	dice	dice	NN
hvd.rsl868	2246	14	,	,	,
hvd.rsl868	2246	15	three	three	CD
hvd.rsl868	2246	16	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2246	17	of	of	IN
hvd.rsl868	2246	18	vinegar	vinegar	NN
hvd.rsl868	2246	19	,	,	,
hvd.rsl868	2246	20	one	one	CD
hvd.rsl868	2246	21	tablespoonful	tablespoonful	NN
hvd.rsl868	2246	22	of	of	IN
hvd.rsl868	2246	23	butter	butter	NN
hvd.rsl868	2246	24	,	,	,
hvd.rsl868	2246	25	one	one	CD
hvd.rsl868	2246	26	tablespoon	tablespoon	NN
hvd.rsl868	2246	27	of	of	IN
hvd.rsl868	2246	28	chopped	chop	VBN
hvd.rsl868	2246	29	parsley	parsley	NN
hvd.rsl868	2246	30	,	,	,
hvd.rsl868	2246	31	one	one	CD
hvd.rsl868	2246	32	-	-	HYPH
hvd.rsl868	2246	33	fourth	fourth	NN
hvd.rsl868	2246	34	of	of	IN
hvd.rsl868	2246	35	a	a	DT
hvd.rsl868	2246	36	teaspoonful	teaspoonful	NN
hvd.rsl868	2246	37	of	of	IN
hvd.rsl868	2246	38	salt	salt	NN
hvd.rsl868	2246	39	,	,	,
hvd.rsl868	2246	40	half	half	PDT
hvd.rsl868	2246	41	the	the	DT
hvd.rsl868	2246	42	quantity	quantity	NN
hvd.rsl868	2246	43	of	of	IN
hvd.rsl868	2246	44	pepper	pepper	NN
hvd.rsl868	2246	45	.	.	.
hvd.rsl868	2247	1	Put	put	VB
hvd.rsl868	2247	2	all	all	DT
hvd.rsl868	2247	3	of	of	IN
hvd.rsl868	2247	4	the	the	DT
hvd.rsl868	2247	5	ingredients	ingredient	NNS
hvd.rsl868	2247	6	except	except	IN
hvd.rsl868	2247	7	the	the	DT
hvd.rsl868	2247	8	beets	beet	NNS
hvd.rsl868	2247	9	into	into	IN
hvd.rsl868	2247	10	a	a	DT
hvd.rsl868	2247	11	double	double	JJ
hvd.rsl868	2247	12	boiler	boiler	NN
hvd.rsl868	2247	13	.	.	.
hvd.rsl868	2248	1	When	when	WRB
hvd.rsl868	2248	2	well	well	RB
hvd.rsl868	2248	3	heated	heated	JJ
hvd.rsl868	2248	4	add	add	VBP
hvd.rsl868	2248	5	the	the	DT
hvd.rsl868	2248	6	beets	beet	NNS
hvd.rsl868	2248	7	,	,	,
hvd.rsl868	2248	8	stir	stir	VB
hvd.rsl868	2248	9	for	for	IN
hvd.rsl868	2248	10	a	a	DT
hvd.rsl868	2248	11	few	few	JJ
hvd.rsl868	2248	12	min-	min-	JJ
hvd.rsl868	2248	13	utes	ute	NNS
hvd.rsl868	2248	14	that	that	IN
hvd.rsl868	2248	15	they	-PRON-	PRP
hvd.rsl868	2248	16	may	may	MD
hvd.rsl868	2248	17	absorb	absorb	VB
hvd.rsl868	2248	18	the	the	DT
hvd.rsl868	2248	19	dressing	dressing	NN
hvd.rsl868	2248	20	and	and	CC
hvd.rsl868	2248	21	serve	serve	VB
hvd.rsl868	2248	22	very	very	RB
hvd.rsl868	2248	23	hot	hot	JJ
hvd.rsl868	2248	24	.	.	.
hvd.rsl868	2249	1	Baked	Baked	NNP
hvd.rsl868	2249	2	Summer	Summer	NNP
hvd.rsl868	2249	3	Cabbage.—Cut	Cabbage.—Cut	NNP
hvd.rsl868	2249	4	into	into	IN
hvd.rsl868	2249	5	quarters	quarter	NNS
hvd.rsl868	2249	6	and	and	CC
hvd.rsl868	2249	7	boil	boil	VB
hvd.rsl868	2249	8	tender	tender	NN
hvd.rsl868	2249	9	in	in	IN
hvd.rsl868	2249	10	salt	salt	NN
hvd.rsl868	2249	11	and	and	CC
hvd.rsl868	2249	12	water	water	NN
hvd.rsl868	2249	13	two	two	CD
hvd.rsl868	2249	14	medium	medium	JJ
hvd.rsl868	2249	15	-	-	HYPH
hvd.rsl868	2249	16	sized	sized	JJ
hvd.rsl868	2249	17	heads	head	NNS
hvd.rsl868	2249	18	of	of	IN
hvd.rsl868	2249	19	cabbage	cabbage	NN
hvd.rsl868	2249	20	,	,	,
hvd.rsl868	2249	21	drain	drain	NN
hvd.rsl868	2249	22	and	and	CC
hvd.rsl868	2249	23	chop	chop	NN
hvd.rsl868	2249	24	.	.	.
hvd.rsl868	2250	1	Ar-	ar-	CC
hvd.rsl868	2250	2	range	range	VB
hvd.rsl868	2250	3	an	an	DT
hvd.rsl868	2250	4	inch	inch	NN
hvd.rsl868	2250	5	layer	layer	NN
hvd.rsl868	2250	6	in	in	IN
hvd.rsl868	2250	7	the	the	DT
hvd.rsl868	2250	8	bottom	bottom	NN
hvd.rsl868	2250	9	of	of	IN
hvd.rsl868	2250	10	a	a	DT
hvd.rsl868	2250	11	baking	baking	NN
hvd.rsl868	2250	12	dish	dish	NN
hvd.rsl868	2250	13	.	.	.
hvd.rsl868	2251	1	Sprinkle	sprinkle	VB
hvd.rsl868	2251	2	with	with	IN
hvd.rsl868	2251	3	black	black	JJ
hvd.rsl868	2251	4	pepper	pepper	NN
hvd.rsl868	2251	5	,	,	,
hvd.rsl868	2251	6	then	then	RB
hvd.rsl868	2251	7	crumb	crumb	VB
hvd.rsl868	2251	8	in	in	IN
hvd.rsl868	2251	9	a	a	DT
hvd.rsl868	2251	10	layer	layer	NN
hvd.rsl868	2251	11	of	of	IN
hvd.rsl868	2251	12	stale	stale	JJ
hvd.rsl868	2251	13	bread	bread	NN
hvd.rsl868	2251	14	.	.	.
hvd.rsl868	2252	1	Drop	drop	VB
hvd.rsl868	2252	2	small	small	JJ
hvd.rsl868	2252	3	bits	bit	NNS
hvd.rsl868	2252	4	of	of	IN
hvd.rsl868	2252	5	butter	butter	NN
hvd.rsl868	2252	6	over	over	IN
hvd.rsl868	2252	7	the	the	DT
hvd.rsl868	2252	8	bread	bread	NN
hvd.rsl868	2252	9	crumbs	crumb	NNS
hvd.rsl868	2252	10	.	.	.
hvd.rsl868	2253	1	Repeat	repeat	VB
hvd.rsl868	2253	2	the	the	DT
hvd.rsl868	2253	3	process	process	NN
hvd.rsl868	2253	4	until	until	IN
hvd.rsl868	2253	5	the	the	DT
hvd.rsl868	2253	6	dish	dish	NN
hvd.rsl868	2253	7	is	be	VBZ
hvd.rsl868	2253	8	nearly	nearly	RB
hvd.rsl868	2253	9	full	full	JJ
hvd.rsl868	2253	10	,	,	,
hvd.rsl868	2253	11	bread	bread	NN
hvd.rsl868	2253	12	coming	come	VBG
hvd.rsl868	2253	13	on	on	IN
hvd.rsl868	2253	14	top	top	NN
hvd.rsl868	2253	15	.	.	.
hvd.rsl868	2254	1	Then	then	RB
hvd.rsl868	2254	2	pour	pour	VB
hvd.rsl868	2254	3	over	over	IN
hvd.rsl868	2254	4	the	the	DT
hvd.rsl868	2254	5	whole	whole	JJ
hvd.rsl868	2254	6	one	one	CD
hvd.rsl868	2254	7	pint	pint	NN
hvd.rsl868	2254	8	of	of	IN
hvd.rsl868	2254	9	rich	rich	JJ
hvd.rsl868	2254	10	mdlk	mdlk	NNS
hvd.rsl868	2254	11	or	or	CC
hvd.rsl868	2254	12	thin	thin	JJ
hvd.rsl868	2254	13	cream	cream	NN
hvd.rsl868	2254	14	,	,	,
hvd.rsl868	2254	15	and	and	CC
hvd.rsl868	2254	16	bake	bake	VB
hvd.rsl868	2254	17	until	until	IN
hvd.rsl868	2254	18	nicely	nicely	RB
hvd.rsl868	2254	19	browned	brown	VBN
hvd.rsl868	2254	20	.	.	.
hvd.rsl868	2255	1	Baked	baked	JJ
hvd.rsl868	2255	2	Cabbage	cabbage	NN
hvd.rsl868	2255	3	With	with	IN
hvd.rsl868	2255	4	Cheese.—Boil	Cheese.—Boil	NNP
hvd.rsl868	2255	5	a	a	DT
hvd.rsl868	2255	6	firm	firm	JJ
hvd.rsl868	2255	7	white	white	JJ
hvd.rsl868	2255	8	cabbage	cabbage	NN
hvd.rsl868	2255	9	for	for	IN
hvd.rsl868	2255	10	15	15	CD
hvd.rsl868	2255	11	min-	min-	JJ
hvd.rsl868	2255	12	utes	ute	NNS
hvd.rsl868	2255	13	in	in	IN
hvd.rsl868	2255	14	salted	salt	VBN
hvd.rsl868	2255	15	water	water	NN
hvd.rsl868	2255	16	,	,	,
hvd.rsl868	2255	17	then	then	RB
hvd.rsl868	2255	18	change	change	VB
hvd.rsl868	2255	19	the	the	DT
hvd.rsl868	2255	20	water	water	NN
hvd.rsl868	2255	21	for	for	IN
hvd.rsl868	2255	22	more	more	JJR
hvd.rsl868	2255	23	that	that	WDT
hvd.rsl868	2255	24	is	be	VBZ
hvd.rsl868	2255	25	boiling	boil	VBG
hvd.rsl868	2255	26	,	,	,
hvd.rsl868	2255	27	and	and	CC
hvd.rsl868	2255	28	boil	boil	VB
hvd.rsl868	2255	29	until	until	IN
hvd.rsl868	2255	30	tender	tender	NN
hvd.rsl868	2255	31	.	.	.
hvd.rsl868	2256	1	Drain	drain	VB
hvd.rsl868	2256	2	and	and	CC
hvd.rsl868	2256	3	when	when	WRB
hvd.rsl868	2256	4	cool	cool	JJ
hvd.rsl868	2256	5	chop	chop	NN
hvd.rsl868	2256	6	fine	fine	RB
hvd.rsl868	2256	7	.	.	.
hvd.rsl868	2257	1	Butter	butter	NN
hvd.rsl868	2257	2	a	a	DT
hvd.rsl868	2257	3	baking	baking	NN
hvd.rsl868	2257	4	dish	dish	NN
hvd.rsl868	2257	5	,	,	,
hvd.rsl868	2257	6	and	and	CC
hvd.rsl868	2257	7	lay	lie	VBD
hvd.rsl868	2257	8	in	in	IN
hvd.rsl868	2257	9	the	the	DT
hvd.rsl868	2257	10	chopped	chop	VBN
hvd.rsl868	2257	11	cabbage	cabbage	NN
hvd.rsl868	2257	12	.	.	.
hvd.rsl868	2258	1	Put	put	VB
hvd.rsl868	2258	2	one	one	CD
hvd.rsl868	2258	3	tablespoonful	tablespoonful	NN
hvd.rsl868	2258	4	of	of	IN
hvd.rsl868	2258	5	butter	butter	NN
hvd.rsl868	2258	6	•n	•n	CD
hvd.rsl868	2258	7	a	a	DT
hvd.rsl868	2258	8	frying	frying	NN
hvd.rsl868	2258	9	pan	pan	NN
hvd.rsl868	2258	10	;	;	:
hvd.rsl868	2258	11	when	when	WRB
hvd.rsl868	2258	12	it	-PRON-	PRP
hvd.rsl868	2258	13	bubbles	bubble	VBZ
hvd.rsl868	2258	14	stir	stir	VBP
hvd.rsl868	2258	15	in	in	IN
hvd.rsl868	2258	16	one	one	CD
hvd.rsl868	2258	17	tablespoonful	tablespoonful	NN
hvd.rsl868	2258	18	of	of	IN
hvd.rsl868	2258	19	flour	flour	NN
hvd.rsl868	2258	20	,	,	,
hvd.rsl868	2258	21	one	one	CD
hvd.rsl868	2258	22	half	half	JJ
hvd.rsl868	2258	23	-	-	HYPH
hvd.rsl868	2258	24	pint	pint	NN
hvd.rsl868	2258	25	of	of	IN
hvd.rsl868	2258	26	stock	stock	NN
hvd.rsl868	2258	27	,	,	,
hvd.rsl868	2258	28	same	same	JJ
hvd.rsl868	2258	29	of	of	IN
hvd.rsl868	2258	30	boiling	boil	VBG
hvd.rsl868	2258	31	water	water	NN
hvd.rsl868	2258	32	;	;	:
hvd.rsl868	2258	33	stir	stir	VB
hvd.rsl868	2258	34	until	until	IN
hvd.rsl868	2258	35	smooth	smooth	JJ
hvd.rsl868	2258	36	.	.	.
hvd.rsl868	2259	1	Then	then	RB
hvd.rsl868	2259	2	season	season	NN
hvd.rsl868	2259	3	with	with	IN
hvd.rsl868	2259	4	saltspoonful	saltspoonful	NN
hvd.rsl868	2259	5	salt	salt	NN
hvd.rsl868	2259	6	,	,	,
hvd.rsl868	2259	7	half	half	NN
hvd.rsl868	2259	8	as	as	RB
hvd.rsl868	2259	9	much	much	JJ
hvd.rsl868	2259	10	pepper	pepper	NN
hvd.rsl868	2259	11	,	,	,
hvd.rsl868	2259	12	four	four	CD
hvd.rsl868	2259	13	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	2259	14	grated	grate	VBN
hvd.rsl868	2259	15	cheese	cheese	NN
hvd.rsl868	2259	16	.	.	.
hvd.rsl868	2260	1	Pour	pour	VB
hvd.rsl868	2260	2	over	over	IN
hvd.rsl868	2260	3	the	the	DT
hvd.rsl868	2260	4	cabbage	cabbage	NN
hvd.rsl868	2260	5	,	,	,
hvd.rsl868	2260	6	sprinkle	sprinkle	VB
hvd.rsl868	2260	7	cracker	cracker	NN
hvd.rsl868	2260	8	crumbs	crumb	NNS
hvd.rsl868	2260	9	over	over	IN
hvd.rsl868	2260	10	the	the	DT
hvd.rsl868	2260	11	top	top	NN
hvd.rsl868	2260	12	,	,	,
hvd.rsl868	2260	13	dot	dot	NN
hvd.rsl868	2260	14	with	with	IN
hvd.rsl868	2260	15	bits	bit	NNS
hvd.rsl868	2260	16	of	of	IN
hvd.rsl868	2260	17	butter	butter	NN
hvd.rsl868	2260	18	and	and	CC
hvd.rsl868	2260	19	bake	bake	VB
hvd.rsl868	2260	20	in	in	RP
hvd.rsl868	2260	21	a	a	DT
hvd.rsl868	2260	22	quick	quick	JJ
hvd.rsl868	2260	23	oven	oven	NN
hvd.rsl868	2260	24	10	10	CD
hvd.rsl868	2260	25	minutes	minute	NNS
hvd.rsl868	2260	26	.	.	.
hvd.rsl868	2261	1	Browned	Browned	NNP
hvd.rsl868	2261	2	Cabbage.—One	cabbage.—one	CD
hvd.rsl868	2261	3	small	small	JJ
hvd.rsl868	2261	4	cabbage	cabbage	NN
hvd.rsl868	2261	5	,	,	,
hvd.rsl868	2261	6	one	one	CD
hvd.rsl868	2261	7	tablespoonful	tablespoonful	NN
hvd.rsl868	2261	8	of	of	IN
hvd.rsl868	2261	9	buttter	buttter	NNP
hvd.rsl868	2261	10	,	,	,
hvd.rsl868	2261	11	half	half	PDT
hvd.rsl868	2261	12	a	a	DT
hvd.rsl868	2261	13	cupful	cupful	NN
hvd.rsl868	2261	14	of	of	IN
hvd.rsl868	2261	15	milk	milk	NN
hvd.rsl868	2261	16	,	,	,
hvd.rsl868	2261	17	two	two	CD
hvd.rsl868	2261	18	eggs	egg	NNS
hvd.rsl868	2261	19	and	and	CC
hvd.rsl868	2261	20	bread	bread	NN
hvd.rsl868	2261	21	crumbs	crumb	NNS
hvd.rsl868	2261	22	.	.	.
hvd.rsl868	2262	1	Cut	cut	VB
hvd.rsl868	2262	2	the	the	DT
hvd.rsl868	2262	3	cabbage	cabbage	NN
hvd.rsl868	2262	4	into	into	IN
hvd.rsl868	2262	5	small	small	JJ
hvd.rsl868	2262	6	pieces	piece	NNS
hvd.rsl868	2262	7	and	and	CC
hvd.rsl868	2262	8	remove	remove	VB
hvd.rsl868	2262	9	the	the	DT
hvd.rsl868	2262	10	hard	hard	JJ
hvd.rsl868	2262	11	center	center	NN
hvd.rsl868	2262	12	.	.	.
hvd.rsl868	2263	1	Wash	wash	VB
hvd.rsl868	2263	2	the	the	DT
hvd.rsl868	2263	3	pieces	piece	NNS
hvd.rsl868	2263	4	in	in	IN
hvd.rsl868	2263	5	cold	cold	JJ
hvd.rsl868	2263	6	wa-	wa-	IN
hvd.rsl868	2263	7	ter	ter	NN
hvd.rsl868	2263	8	;	;	:
hvd.rsl868	2263	9	then	then	RB
hvd.rsl868	2263	10	pour	pour	VB
hvd.rsl868	2263	11	boiling	boiling	NN
hvd.rsl868	2263	12	water	water	NN
hvd.rsl868	2263	13	over	over	IN
hvd.rsl868	2263	14	them	-PRON-	PRP
hvd.rsl868	2263	15	and	and	CC
hvd.rsl868	2263	16	let	let	VBD
hvd.rsl868	2263	17	stand	stand	VB
hvd.rsl868	2263	18	for	for	IN
hvd.rsl868	2263	19	10	10	CD
hvd.rsl868	2263	20	minutes	minute	NNS
hvd.rsl868	2263	21	.	.	.
hvd.rsl868	2264	1	Drain	drain	VB
hvd.rsl868	2264	2	off	off	IN
hvd.rsl868	2264	3	the	the	DT
hvd.rsl868	2264	4	hot	hot	JJ
hvd.rsl868	2264	5	water	water	NN
hvd.rsl868	2264	6	and	and	CC
hvd.rsl868	2264	7	put	put	VBD
hvd.rsl868	2264	8	the	the	DT
hvd.rsl868	2264	9	cabbage	cabbage	NN
hvd.rsl868	2264	10	in	in	IN
hvd.rsl868	2264	11	boiling	boil	VBG
hvd.rsl868	2264	12	salted	salt	VBN
hvd.rsl868	2264	13	water	water	NN
hvd.rsl868	2264	14	to	to	TO
hvd.rsl868	2264	15	cook	cook	VB
hvd.rsl868	2264	16	until	until	IN
hvd.rsl868	2264	17	tender	tender	NN
hvd.rsl868	2264	18	.	.	.
hvd.rsl868	2265	1	When	when	WRB
hvd.rsl868	2265	2	it	-PRON-	PRP
hvd.rsl868	2265	3	is	be	VBZ
hvd.rsl868	2265	4	done	do	VBN
hvd.rsl868	2265	5	pour	pour	NN
hvd.rsl868	2265	6	off	off	IN
hvd.rsl868	2265	7	the	the	DT
hvd.rsl868	2265	8	water	water	NN
hvd.rsl868	2265	9	,	,	,
hvd.rsl868	2265	10	pressing	press	VBG
hvd.rsl868	2265	11	down	down	RP
hvd.rsl868	2265	12	hard	hard	RB
hvd.rsl868	2265	13	on	on	IN
hvd.rsl868	2265	14	the	the	DT
hvd.rsl868	2265	15	cabbage	cabbage	NN
hvd.rsl868	2265	16	,	,	,
hvd.rsl868	2265	17	to	to	TO
hvd.rsl868	2265	18	be	be	VB
hvd.rsl868	2265	19	sure	sure	JJ
hvd.rsl868	2265	20	that	that	IN
hvd.rsl868	2265	21	all	all	PDT
hvd.rsl868	2265	22	the	the	DT
hvd.rsl868	2265	23	water	water	NN
hvd.rsl868	2265	24	has	have	VBZ
hvd.rsl868	2265	25	been	be	VBN
hvd.rsl868	2265	26	drained	drain	VBN
hvd.rsl868	2265	27	away	away	RB
hvd.rsl868	2265	28	.	.	.
hvd.rsl868	2266	1	Chop	chop	VB
hvd.rsl868	2266	2	as	as	RB
hvd.rsl868	2266	3	fine	fine	RB
hvd.rsl868	2266	4	as	as	IN
hvd.rsl868	2266	5	possible	possible	JJ
hvd.rsl868	2266	6	,	,	,
hvd.rsl868	2266	7	beat	beat	VBD
hvd.rsl868	2266	8	up	up	RP
hvd.rsl868	2266	9	the	the	DT
hvd.rsl868	2266	10	eggs	egg	NNS
hvd.rsl868	2266	11	,	,	,
hvd.rsl868	2266	12	add	add	VB
hvd.rsl868	2266	13	the	the	DT
hvd.rsl868	2266	14	milk	milk	NN
hvd.rsl868	2266	15	and	and	CC
hvd.rsl868	2266	16	stir	stir	VB
hvd.rsl868	2266	17	all	all	PDT
hvd.rsl868	2266	18	the	the	DT
hvd.rsl868	2266	19	ingredients	ingredient	NNS
hvd.rsl868	2266	20	and	and	CC
hvd.rsl868	2266	21	seasoning	seasoning	NN
hvd.rsl868	2266	22	with	with	IN
hvd.rsl868	2266	23	the	the	DT
hvd.rsl868	2266	24	cabbage	cabbage	NN
hvd.rsl868	2266	25	.	.	.
hvd.rsl868	2267	1	Put	put	VB
hvd.rsl868	2267	2	the	the	DT
hvd.rsl868	2267	3	whole	whole	NN
hvd.rsl868	2267	4	into	into	IN
hvd.rsl868	2267	5	a	a	DT
hvd.rsl868	2267	6	but-	but-	NN
hvd.rsl868	2267	7	tered	tere	VBN
hvd.rsl868	2267	8	baking	baking	NN
hvd.rsl868	2267	9	dish	dish	NN
hvd.rsl868	2267	10	and	and	CC
hvd.rsl868	2267	11	bake	bake	VB
hvd.rsl868	2267	12	for	for	IN
hvd.rsl868	2267	13	one	one	CD
hvd.rsl868	2267	14	hour	hour	NN
hvd.rsl868	2267	15	in	in	IN
hvd.rsl868	2267	16	a	a	DT
hvd.rsl868	2267	17	moderate	moderate	JJ
hvd.rsl868	2267	18	oven	oven	NN
hvd.rsl868	2267	19	.	.	.
hvd.rsl868	2268	1	Red	Red	NNP
hvd.rsl868	2268	2	Cabbage	cabbage	NN
hvd.rsl868	2268	3	,	,	,
hvd.rsl868	2268	4	German	german	JJ
hvd.rsl868	2268	5	Style.—Slice	style.—slice	NN
hvd.rsl868	2268	6	red	red	JJ
hvd.rsl868	2268	7	cabbage	cabbage	NN
hvd.rsl868	2268	8	thin	thin	RB
hvd.rsl868	2268	9	,	,	,
hvd.rsl868	2268	10	cover	cover	VBP
hvd.rsl868	2268	11	with	with	IN
hvd.rsl868	2268	12	cold	cold	JJ
hvd.rsl868	2268	13	water	water	NN
hvd.rsl868	2268	14	,	,	,
hvd.rsl868	2268	15	and	and	CC
hvd.rsl868	2268	16	let	let	VB
hvd.rsl868	2268	17	soak	soak	VB
hvd.rsl868	2268	18	20	20	CD
hvd.rsl868	2268	19	minutes	minute	NNS
hvd.rsl868	2268	20	;	;	:
hvd.rsl868	2268	21	then	then	RB
hvd.rsl868	2268	22	drain	drain	VB
hvd.rsl868	2268	23	.	.	.
hvd.rsl868	2269	1	Put	put	VB
hvd.rsl868	2269	2	one	one	CD
hvd.rsl868	2269	3	quart	quart	NN
hvd.rsl868	2269	4	in	in	IN
hvd.rsl868	2269	5	a	a	DT
hvd.rsl868	2269	6	stew	stew	NN
hvd.rsl868	2269	7	pan	pan	NN
hvd.rsl868	2269	8	with	with	IN
hvd.rsl868	2269	9	two	two	CD
hvd.rsl868	2269	10	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2269	11	of	of	IN
hvd.rsl868	2269	12	butter	butter	NN
hvd.rsl868	2269	13	,	,	,
hvd.rsl868	2269	14	one	one	CD
hvd.rsl868	2269	15	-	-	HYPH
hvd.rsl868	2269	16	half	half	NN
hvd.rsl868	2269	17	teaspoonful	teaspoonful	NN
hvd.rsl868	2269	18	of	of	IN
hvd.rsl868	2269	19	salt	salt	NN
hvd.rsl868	2269	20	,	,	,
hvd.rsl868	2269	21	erne	erne	NNP
hvd.rsl868	2269	22	tablespoonful	tablespoonful	NNP
hvd.rsl868	2269	23	of	of	IN
hvd.rsl868	2269	24	finely	finely	RB
hvd.rsl868	2269	25	chopped	chop	VBN
hvd.rsl868	2269	26	onion	onion	NN
hvd.rsl868	2269	27	and	and	CC
hvd.rsl868	2269	28	a	a	DT
hvd.rsl868	2269	29	few	few	JJ
hvd.rsl868	2269	30	gratings	grating	NNS
hvd.rsl868	2269	31	each	each	DT
hvd.rsl868	2269	32	of	of	IN
hvd.rsl868	2269	33	nut-	nut-	NNP
hvd.rsl868	2269	34	meg	meg	NNS
hvd.rsl868	2269	35	and	and	CC
hvd.rsl868	2269	36	cayenne	cayenne	NN
hvd.rsl868	2269	37	.	.	.
hvd.rsl868	2270	1	Cover	cover	VB
hvd.rsl868	2270	2	,	,	,
hvd.rsl868	2270	3	and	and	CC
hvd.rsl868	2270	4	cook	cook	VB
hvd.rsl868	2270	5	until	until	IN
hvd.rsl868	2270	6	the	the	DT
hvd.rsl868	2270	7	cabbage	cabbage	NN
hvd.rsl868	2270	8	is	be	VBZ
hvd.rsl868	2270	9	tender	tender	JJ
hvd.rsl868	2270	10	;	;	:
hvd.rsl868	2270	11	then	then	RB
hvd.rsl868	2270	12	add	add	VB
hvd.rsl868	2270	13	two	two	CD
hvd.rsl868	2270	14	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2270	15	of	of	IN
hvd.rsl868	2270	16	vinegar	vinegar	NN
hvd.rsl868	2270	17	and	and	CC
hvd.rsl868	2270	18	one	one	CD
hvd.rsl868	2270	19	-	-	HYPH
hvd.rsl868	2270	20	half	half	NN
hvd.rsl868	2270	21	tablespoonful	tablespoonful	NN
hvd.rsl868	2270	22	of	of	IN
hvd.rsl868	2270	23	sugar	sugar	NN
hvd.rsl868	2270	24	,	,	,
hvd.rsl868	2270	25	and	and	CC
hvd.rsl868	2270	26	cook	cook	VB
hvd.rsl868	2270	27	five	five	CD
hvd.rsl868	2270	28	minutes	minute	NNS
hvd.rsl868	2270	29	.	.	.
hvd.rsl868	2271	1	Carrot	Carrot	NNP
hvd.rsl868	2271	2	Ragout.—Clean	Ragout.—Clean	NNP
hvd.rsl868	2271	3	and	and	CC
hvd.rsl868	2271	4	scrape	scrape	VB
hvd.rsl868	2271	5	enough	enough	JJ
hvd.rsl868	2271	6	new	new	JJ
hvd.rsl868	2271	7	carrots	carrot	NNS
hvd.rsl868	2271	8	to	to	TO
hvd.rsl868	2271	9	measure	measure	VB
hvd.rsl868	2271	10	a	a	DT
hvd.rsl868	2271	11	pint	pint	NN
hvd.rsl868	2271	12	;	;	:
hvd.rsl868	2271	13	take	take	VB
hvd.rsl868	2271	14	the	the	DT
hvd.rsl868	2271	15	same	same	JJ
hvd.rsl868	2271	16	quantity	quantity	NN
hvd.rsl868	2271	17	of	of	IN
hvd.rsl868	2271	18	new	new	JJ
hvd.rsl868	2271	19	potatoes	potato	NNS
hvd.rsl868	2271	20	and	and	CC
hvd.rsl868	2271	21	white	white	JJ
hvd.rsl868	2271	22	turnips	turnip	NNS
hvd.rsl868	2271	23	,	,	,
hvd.rsl868	2271	24	cutting	cut	VBG
hvd.rsl868	2271	25	them	-PRON-	PRP
hvd.rsl868	2271	26	in	in	IN
hvd.rsl868	2271	27	pieces	piece	NNS
hvd.rsl868	2271	28	about	about	IN
hvd.rsl868	2271	29	the	the	DT
hvd.rsl868	2271	30	size	size	NN
hvd.rsl868	2271	31	of	of	IN
hvd.rsl868	2271	32	the	the	DT
hvd.rsl868	2271	33	carrots	carrot	NNS
hvd.rsl868	2271	34	.	.	.
hvd.rsl868	2272	1	Cut	cut	VB
hvd.rsl868	2272	2	a	a	DT
hvd.rsl868	2272	3	half	half	JJ
hvd.rsl868	2272	4	cupful	cupful	NN
hvd.rsl868	2272	5	of	of	IN
hvd.rsl868	2272	6	leeks	leek	NNS
hvd.rsl868	2272	7	jnjp	jnjp	NNP
hvd.rsl868	2272	8	>	>	XX
hvd.rsl868	2272	9	e	e	CD
hvd.rsl868	2272	10	slices	slice	NNS
hvd.rsl868	2272	11	.	.	.
hvd.rsl868	2273	1	Cook	cook	VB
hvd.rsl868	2273	2	the	the	DT
hvd.rsl868	2273	3	carrots	carrot	NNS
hvd.rsl868	2273	4	in	in	IN
hvd.rsl868	2273	5	boiling	boil	VBG
hvd.rsl868	2273	6	water	water	NN
hvd.rsl868	2273	7	for	for	IN
hvd.rsl868	2273	8	half	half	PDT
hvd.rsl868	2273	9	an	an	DT
hvd.rsl868	2273	10	hour	hour	NN
hvd.rsl868	2273	11	and	and	CC
hvd.rsl868	2273	12	the	the	DT
hvd.rsl868	2273	13	118	118	CD
hvd.rsl868	2273	14	THE	the	DT
hvd.rsl868	2273	15	RURAL	rural	JJ
hvd.rsl868	2273	16	COOK	COOK	NNP
hvd.rsl868	2273	17	BOOK	book	NN
hvd.rsl868	2273	18	.	.	.
hvd.rsl868	2274	1	with	with	IN
hvd.rsl868	2274	2	a	a	DT
hvd.rsl868	2274	3	fork	fork	NN
hvd.rsl868	2274	4	.	.	.
hvd.rsl868	2275	1	While	while	IN
hvd.rsl868	2275	2	the	the	DT
hvd.rsl868	2275	3	plant	plant	NN
hvd.rsl868	2275	4	is	be	VBZ
hvd.rsl868	2275	5	cooking	cook	VBG
hvd.rsl868	2275	6	cut	cut	VBD
hvd.rsl868	2275	7	one	one	CD
hvd.rsl868	2275	8	medium	medium	JJ
hvd.rsl868	2275	9	-	-	HYPH
hvd.rsl868	2275	10	sized	sized	JJ
hvd.rsl868	2275	11	onion	onion	NN
hvd.rsl868	2275	12	into	into	IN
hvd.rsl868	2275	13	small	small	JJ
hvd.rsl868	2275	14	pieces	piece	NNS
hvd.rsl868	2275	15	and	and	CC
hvd.rsl868	2275	16	cover	cover	VB
hvd.rsl868	2275	17	it	-PRON-	PRP
hvd.rsl868	2275	18	with	with	IN
hvd.rsl868	2275	19	salt	salt	NN
hvd.rsl868	2275	20	water	water	NN
hvd.rsl868	2275	21	.	.	.
hvd.rsl868	2276	1	In	in	IN
hvd.rsl868	2276	2	10	10	CD
hvd.rsl868	2276	3	minutes	minute	NNS
hvd.rsl868	2276	4	pour	pour	VBP
hvd.rsl868	2276	5	off	off	IN
hvd.rsl868	2276	6	the	the	DT
hvd.rsl868	2276	7	water	water	NN
hvd.rsl868	2276	8	and	and	CC
hvd.rsl868	2276	9	put	put	VBD
hvd.rsl868	2276	10	the	the	DT
hvd.rsl868	2276	11	chopped	chop	VBN
hvd.rsl868	2276	12	onion	onion	NN
hvd.rsl868	2276	13	into	into	IN
hvd.rsl868	2276	14	a	a	DT
hvd.rsl868	2276	15	hot	hot	JJ
hvd.rsl868	2276	16	pan	pan	NN
hvd.rsl868	2276	17	,	,	,
hvd.rsl868	2276	18	with	with	IN
hvd.rsl868	2276	19	a	a	DT
hvd.rsl868	2276	20	tablespoonful	tablespoonful	NN
hvd.rsl868	2276	21	of	of	IN
hvd.rsl868	2276	22	butter	butter	NN
hvd.rsl868	2276	23	.	.	.
hvd.rsl868	2277	1	Cook	cook	VB
hvd.rsl868	2277	2	until	until	IN
hvd.rsl868	2277	3	it	-PRON-	PRP
hvd.rsl868	2277	4	is	be	VBZ
hvd.rsl868	2277	5	thoroughly	thoroughly	RB
hvd.rsl868	2277	6	tender	tender	JJ
hvd.rsl868	2277	7	and	and	CC
hvd.rsl868	2277	8	brown	brown	JJ
hvd.rsl868	2277	9	.	.	.
hvd.rsl868	2278	1	Drain	drain	VB
hvd.rsl868	2278	2	the	the	DT
hvd.rsl868	2278	3	egg	egg	NN
hvd.rsl868	2278	4	plant	plant	NN
hvd.rsl868	2278	5	in	in	IN
hvd.rsl868	2278	6	a	a	DT
hvd.rsl868	2278	7	colander	colander	NN
hvd.rsl868	2278	8	,	,	,
hvd.rsl868	2278	9	put	put	VBN
hvd.rsl868	2278	10	into	into	IN
hvd.rsl868	2278	11	a	a	DT
hvd.rsl868	2278	12	bowl	bowl	NN
hvd.rsl868	2278	13	,	,	,
hvd.rsl868	2278	14	stir	stir	VB
hvd.rsl868	2278	15	with	with	IN
hvd.rsl868	2278	16	a	a	DT
hvd.rsl868	2278	17	silver	silver	JJ
hvd.rsl868	2278	18	fork	fork	NN
hvd.rsl868	2278	19	until	until	IN
hvd.rsl868	2278	20	it	-PRON-	PRP
hvd.rsl868	2278	21	is	be	VBZ
hvd.rsl868	2278	22	broken	break	VBN
hvd.rsl868	2278	23	up	up	RP
hvd.rsl868	2278	24	,	,	,
hvd.rsl868	2278	25	but	but	CC
hvd.rsl868	2278	26	not	not	RB
hvd.rsl868	2278	27	mashed	mash	VBN
hvd.rsl868	2278	28	.	.	.
hvd.rsl868	2279	1	Mix	mix	VB
hvd.rsl868	2279	2	with	with	IN
hvd.rsl868	2279	3	it	-PRON-	PRP
hvd.rsl868	2279	4	an	an	DT
hvd.rsl868	2279	5	equal	equal	JJ
hvd.rsl868	2279	6	quantity	quantity	NN
hvd.rsl868	2279	7	of	of	IN
hvd.rsl868	2279	8	rolled	roll	VBN
hvd.rsl868	2279	9	bread	bread	NN
hvd.rsl868	2279	10	crumbs	crumb	NNS
hvd.rsl868	2279	11	,	,	,
hvd.rsl868	2279	12	add	add	VB
hvd.rsl868	2279	13	the	the	DT
hvd.rsl868	2279	14	browned	brown	VBN
hvd.rsl868	2279	15	onion	onion	NN
hvd.rsl868	2279	16	and	and	CC
hvd.rsl868	2279	17	one	one	CD
hvd.rsl868	2279	18	well	well	RB
hvd.rsl868	2279	19	-	-	HYPH
hvd.rsl868	2279	20	beaten	beat	VBN
hvd.rsl868	2279	21	egg	egg	NN
hvd.rsl868	2279	22	.	.	.
hvd.rsl868	2280	1	Season	season	NN
hvd.rsl868	2280	2	with	with	IN
hvd.rsl868	2280	3	a	a	DT
hvd.rsl868	2280	4	dash	dash	NN
hvd.rsl868	2280	5	of	of	IN
hvd.rsl868	2280	6	salt	salt	NN
hvd.rsl868	2280	7	,	,	,
hvd.rsl868	2280	8	two	two	CD
hvd.rsl868	2280	9	dashes	dash	NNS
hvd.rsl868	2280	10	of	of	IN
hvd.rsl868	2280	11	pepper	pepper	NN
hvd.rsl868	2280	12	,	,	,
hvd.rsl868	2280	13	and	and	CC
hvd.rsl868	2280	14	add	add	VB
hvd.rsl868	2280	15	a	a	DT
hvd.rsl868	2280	16	dessertspoonful	dessertspoonful	NN
hvd.rsl868	2280	17	of	of	IN
hvd.rsl868	2280	18	butter	butter	NN
hvd.rsl868	2280	19	.	.	.
hvd.rsl868	2281	1	Put	put	VB
hvd.rsl868	2281	2	the	the	DT
hvd.rsl868	2281	3	mixture	mixture	NN
hvd.rsl868	2281	4	into	into	IN
hvd.rsl868	2281	5	a	a	DT
hvd.rsl868	2281	6	well	well	RB
hvd.rsl868	2281	7	-	-	HYPH
hvd.rsl868	2281	8	buttered	butter	VBN
hvd.rsl868	2281	9	earthen	earthen	JJ
hvd.rsl868	2281	10	dish	dish	NN
hvd.rsl868	2281	11	,	,	,
hvd.rsl868	2281	12	bake	bake	VB
hvd.rsl868	2281	13	just	just	RB
hvd.rsl868	2281	14	long	long	RB
hvd.rsl868	2281	15	enough	enough	RB
hvd.rsl868	2281	16	to	to	TO
hvd.rsl868	2281	17	be	be	VB
hvd.rsl868	2281	18	nicely	nicely	RB
hvd.rsl868	2281	19	browned	brown	VBN
hvd.rsl868	2281	20	.	.	.
hvd.rsl868	2282	1	Serve	serve	VB
hvd.rsl868	2282	2	hot	hot	JJ
hvd.rsl868	2282	3	in	in	IN
hvd.rsl868	2282	4	the	the	DT
hvd.rsl868	2282	5	dish	dish	NN
hvd.rsl868	2282	6	in	in	IN
hvd.rsl868	2282	7	which	which	WDT
hvd.rsl868	2282	8	it	-PRON-	PRP
hvd.rsl868	2282	9	is	be	VBZ
hvd.rsl868	2282	10	baked	bake	VBN
hvd.rsl868	2282	11	.	.	.
hvd.rsl868	2283	1	Dutch	dutch	JJ
hvd.rsl868	2283	2	Hutspot.—Boil	hutspot.—boil	CD
hvd.rsl868	2283	3	six	six	CD
hvd.rsl868	2283	4	carrots	carrot	NNS
hvd.rsl868	2283	5	with	with	IN
hvd.rsl868	2283	6	six	six	CD
hvd.rsl868	2283	7	onions	onion	NNS
hvd.rsl868	2283	8	(	(	-LRB-
hvd.rsl868	2283	9	medium	medium	JJ
hvd.rsl868	2283	10	size	size	NN
hvd.rsl868	2283	11	)	)	-RRB-
hvd.rsl868	2283	12	one	one	CD
hvd.rsl868	2283	13	hour	hour	NN
hvd.rsl868	2283	14	,	,	,
hvd.rsl868	2283	15	or	or	CC
hvd.rsl868	2283	16	until	until	IN
hvd.rsl868	2283	17	tender	tender	NN
hvd.rsl868	2283	18	.	.	.
hvd.rsl868	2284	1	In	in	IN
hvd.rsl868	2284	2	another	another	DT
hvd.rsl868	2284	3	kettle	kettle	NN
hvd.rsl868	2284	4	boil	boil	VB
hvd.rsl868	2284	5	six	six	CD
hvd.rsl868	2284	6	medium	medium	JJ
hvd.rsl868	2284	7	-	-	HYPH
hvd.rsl868	2284	8	sized	sized	JJ
hvd.rsl868	2284	9	potatoes	potato	NNS
hvd.rsl868	2284	10	until	until	IN
hvd.rsl868	2284	11	done	do	VBN
hvd.rsl868	2284	12	.	.	.
hvd.rsl868	2285	1	Drain	drain	VB
hvd.rsl868	2285	2	all	all	PDT
hvd.rsl868	2285	3	the	the	DT
hvd.rsl868	2285	4	water	water	NN
hvd.rsl868	2285	5	from	from	IN
hvd.rsl868	2285	6	both	both	DT
hvd.rsl868	2285	7	,	,	,
hvd.rsl868	2285	8	put	put	VBD
hvd.rsl868	2285	9	them	-PRON-	PRP
hvd.rsl868	2285	10	together	together	RB
hvd.rsl868	2285	11	,	,	,
hvd.rsl868	2285	12	mash	mash	VB
hvd.rsl868	2285	13	them	-PRON-	PRP
hvd.rsl868	2285	14	well	well	RB
hvd.rsl868	2285	15	,	,	,
hvd.rsl868	2285	16	add	add	VB
hvd.rsl868	2285	17	one	one	CD
hvd.rsl868	2285	18	teaspoonful	teaspoonful	NN
hvd.rsl868	2285	19	of	of	IN
hvd.rsl868	2285	20	salt	salt	NN
hvd.rsl868	2285	21	,	,	,
hvd.rsl868	2285	22	one	one	CD
hvd.rsl868	2285	23	-	-	HYPH
hvd.rsl868	2285	24	half	half	NN
hvd.rsl868	2285	25	teaspoonful	teaspoonful	NN
hvd.rsl868	2285	26	of	of	IN
hvd.rsl868	2285	27	sugar	sugar	NN
hvd.rsl868	2285	28	,	,	,
hvd.rsl868	2285	29	one-	one-	JJ
hvd.rsl868	2285	30	quarter	quarter	NN
hvd.rsl868	2285	31	teaspoonful	teaspoonful	NN
hvd.rsl868	2285	32	of	of	IN
hvd.rsl868	2285	33	pepper	pepper	NN
hvd.rsl868	2285	34	,	,	,
hvd.rsl868	2285	35	one	one	CD
hvd.rsl868	2285	36	-	-	HYPH
hvd.rsl868	2285	37	half	half	NN
hvd.rsl868	2285	38	cupful	cupful	NN
hvd.rsl868	2285	39	of	of	IN
hvd.rsl868	2285	40	butter	butter	NN
hvd.rsl868	2285	41	and	and	CC
hvd.rsl868	2285	42	one	one	CD
hvd.rsl868	2285	43	-	-	HYPH
hvd.rsl868	2285	44	half	half	NN
hvd.rsl868	2285	45	cupful	cupful	NN
hvd.rsl868	2285	46	of	of	IN
hvd.rsl868	2285	47	milk	milk	NN
hvd.rsl868	2285	48	or	or	CC
hvd.rsl868	2285	49	cream	cream	NN
hvd.rsl868	2285	50	.	.	.
hvd.rsl868	2286	1	Beat	beat	VB
hvd.rsl868	2286	2	well	well	RB
hvd.rsl868	2286	3	and	and	CC
hvd.rsl868	2286	4	serve	serve	VB
hvd.rsl868	2286	5	hot	hot	JJ
hvd.rsl868	2286	6	.	.	.
hvd.rsl868	2287	1	Macaroni	Macaroni	NNP
hvd.rsl868	2287	2	and	and	CC
hvd.rsl868	2287	3	Cheese.—The	Cheese.—The	NNP
hvd.rsl868	2287	4	macaroni	macaroni	NNP
hvd.rsl868	2287	5	is	be	VBZ
hvd.rsl868	2287	6	first	first	RB
hvd.rsl868	2287	7	put	put	VBN
hvd.rsl868	2287	8	into	into	IN
hvd.rsl868	2287	9	boiling	boil	VBG
hvd.rsl868	2287	10	salted	salt	VBN
hvd.rsl868	2287	11	water	water	NN
hvd.rsl868	2287	12	and	and	CC
hvd.rsl868	2287	13	cooked	cook	VBN
hvd.rsl868	2287	14	tender	tender	NN
hvd.rsl868	2287	15	—	—	:
hvd.rsl868	2287	16	a	a	DT
hvd.rsl868	2287	17	half	half	JJ
hvd.rsl868	2287	18	hour	hour	NN
hvd.rsl868	2287	19	or	or	CC
hvd.rsl868	2287	20	less	less	JJR
hvd.rsl868	2287	21	—	—	:
hvd.rsl868	2287	22	then	then	RB
hvd.rsl868	2287	23	it	-PRON-	PRP
hvd.rsl868	2287	24	is	be	VBZ
hvd.rsl868	2287	25	drained	drain	VBN
hvd.rsl868	2287	26	,	,	,
hvd.rsl868	2287	27	and	and	CC
hvd.rsl868	2287	28	rinsed	rinse	VBN
hvd.rsl868	2287	29	with	with	IN
hvd.rsl868	2287	30	cold	cold	JJ
hvd.rsl868	2287	31	water	water	NN
hvd.rsl868	2287	32	,	,	,
hvd.rsl868	2287	33	and	and	CC
hvd.rsl868	2287	34	cut	cut	VBD
hvd.rsl868	2287	35	in	in	IN
hvd.rsl868	2287	36	convenient	convenient	JJ
hvd.rsl868	2287	37	pieces	piece	NNS
hvd.rsl868	2287	38	.	.	.
hvd.rsl868	2288	1	A	a	DT
hvd.rsl868	2288	2	buttered	buttered	JJ
hvd.rsl868	2288	3	pudding	pudding	NN
hvd.rsl868	2288	4	dish	dish	NN
hvd.rsl868	2288	5	is	be	VBZ
hvd.rsl868	2288	6	then	then	RB
hvd.rsl868	2288	7	filled	fill	VBN
hvd.rsl868	2288	8	with	with	IN
hvd.rsl868	2288	9	alternate	alternate	JJ
hvd.rsl868	2288	10	layers	layer	NNS
hvd.rsl868	2288	11	of	of	IN
hvd.rsl868	2288	12	the	the	DT
hvd.rsl868	2288	13	macaroni	macaroni	NN
hvd.rsl868	2288	14	and	and	CC
hvd.rsl868	2288	15	chopped	chop	VBN
hvd.rsl868	2288	16	or	or	CC
hvd.rsl868	2288	17	grated	grate	VBN
hvd.rsl868	2288	18	cheese	cheese	NN
hvd.rsl868	2288	19	,	,	,
hvd.rsl868	2288	20	perhaps	perhaps	RB
hvd.rsl868	2288	21	a	a	DT
hvd.rsl868	2288	22	cupful	cupful	NN
hvd.rsl868	2288	23	of	of	IN
hvd.rsl868	2288	24	the	the	DT
hvd.rsl868	2288	25	cheese	cheese	NN
hvd.rsl868	2288	26	to	to	IN
hvd.rsl868	2288	27	a	a	DT
hvd.rsl868	2288	28	quart	quart	NN
hvd.rsl868	2288	29	of	of	IN
hvd.rsl868	2288	30	the	the	DT
hvd.rsl868	2288	31	cooked	cooked	JJ
hvd.rsl868	2288	32	macaroni	macaroni	NN
hvd.rsl868	2288	33	.	.	.
hvd.rsl868	2289	1	Season	season	NN
hvd.rsl868	2289	2	with	with	IN
hvd.rsl868	2289	3	salt	salt	NN
hvd.rsl868	2289	4	and	and	CC
hvd.rsl868	2289	5	pepper	pepper	NN
hvd.rsl868	2289	6	,	,	,
hvd.rsl868	2289	7	fill	fill	VB
hvd.rsl868	2289	8	the	the	DT
hvd.rsl868	2289	9	dish	dish	NN
hvd.rsl868	2289	10	with	with	IN
hvd.rsl868	2289	11	milk	milk	NN
hvd.rsl868	2289	12	,	,	,
hvd.rsl868	2289	13	and	and	CC
hvd.rsl868	2289	14	cover	cover	VB
hvd.rsl868	2289	15	with	with	IN
hvd.rsl868	2289	16	bread	bread	NN
hvd.rsl868	2289	17	or	or	CC
hvd.rsl868	2289	18	cracker	cracker	NN
hvd.rsl868	2289	19	crumbs	crumb	NNS
hvd.rsl868	2289	20	mixed	mix	VBN
hvd.rsl868	2289	21	with	with	IN
hvd.rsl868	2289	22	a	a	DT
hvd.rsl868	2289	23	little	little	JJ
hvd.rsl868	2289	24	melted	melt	VBN
hvd.rsl868	2289	25	butter	butter	NN
hvd.rsl868	2289	26	and	and	CC
hvd.rsl868	2289	27	bake	bake	VB
hvd.rsl868	2289	28	in	in	RP
hvd.rsl868	2289	29	a	a	DT
hvd.rsl868	2289	30	moderate	moderate	JJ
hvd.rsl868	2289	31	oven	oven	NN
hvd.rsl868	2289	32	for	for	IN
hvd.rsl868	2289	33	nearly	nearly	RB
hvd.rsl868	2289	34	an	an	DT
hvd.rsl868	2289	35	hour	hour	NN
hvd.rsl868	2289	36	,	,	,
hvd.rsl868	2289	37	or	or	CC
hvd.rsl868	2289	38	till	till	IN
hvd.rsl868	2289	39	the	the	DT
hvd.rsl868	2289	40	macaroni	macaroni	NN
hvd.rsl868	2289	41	absorbs	absorb	VBZ
hvd.rsl868	2289	42	most	most	JJS
hvd.rsl868	2289	43	of	of	IN
hvd.rsl868	2289	44	the	the	DT
hvd.rsl868	2289	45	milk	milk	NN
hvd.rsl868	2289	46	.	.	.
hvd.rsl868	2290	1	Macaroni	Macaroni	NNP
hvd.rsl868	2290	2	,	,	,
hvd.rsl868	2290	3	Italian	italian	JJ
hvd.rsl868	2290	4	Style.—Four	style.—four	CC
hvd.rsl868	2290	5	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2290	6	of	of	IN
hvd.rsl868	2290	7	butter	butter	NN
hvd.rsl868	2290	8	,	,	,
hvd.rsl868	2290	9	one	one	CD
hvd.rsl868	2290	10	-	-	HYPH
hvd.rsl868	2290	11	half	half	NN
hvd.rsl868	2290	12	pound	pound	NN
hvd.rsl868	2290	13	of	of	IN
hvd.rsl868	2290	14	macaroni	macaroni	NN
hvd.rsl868	2290	15	,	,	,
hvd.rsl868	2290	16	an	an	DT
hvd.rsl868	2290	17	onion	onion	NN
hvd.rsl868	2290	18	,	,	,
hvd.rsl868	2290	19	parsley	parsley	NN
hvd.rsl868	2290	20	,	,	,
hvd.rsl868	2290	21	herbs	herb	NNS
hvd.rsl868	2290	22	,	,	,
hvd.rsl868	2290	23	tomato	tomato	NN
hvd.rsl868	2290	24	catsup	catsup	NN
hvd.rsl868	2290	25	and	and	CC
hvd.rsl868	2290	26	spice	spice	NN
hvd.rsl868	2290	27	.	.	.
hvd.rsl868	2291	1	Put	put	VB
hvd.rsl868	2291	2	in	in	RP
hvd.rsl868	2291	3	a	a	DT
hvd.rsl868	2291	4	pan	pan	NN
hvd.rsl868	2291	5	one	one	CD
hvd.rsl868	2291	6	tablespoonful	tablespoonful	NN
hvd.rsl868	2291	7	each	each	DT
hvd.rsl868	2291	8	of	of	IN
hvd.rsl868	2291	9	finely	finely	RB
hvd.rsl868	2291	10	-	-	HYPH
hvd.rsl868	2291	11	chopped	chop	VBN
hvd.rsl868	2291	12	onion	onion	NN
hvd.rsl868	2291	13	,	,	,
hvd.rsl868	2291	14	parsley	parsley	NN
hvd.rsl868	2291	15	and	and	CC
hvd.rsl868	2291	16	rosemary	rosemary	NN
hvd.rsl868	2291	17	;	;	:
hvd.rsl868	2291	18	fry	fry	VB
hvd.rsl868	2291	19	in	in	IN
hvd.rsl868	2291	20	bubbling	bubble	VBG
hvd.rsl868	2291	21	butter	butter	NN
hvd.rsl868	2291	22	until	until	IN
hvd.rsl868	2291	23	well	well	RB
hvd.rsl868	2291	24	browned	browned	JJ
hvd.rsl868	2291	25	;	;	:
hvd.rsl868	2291	26	add	add	VB
hvd.rsl868	2291	27	four	four	CD
hvd.rsl868	2291	28	table-	table-	NN
hvd.rsl868	2291	29	spoonfuls	spoonful	NNS
hvd.rsl868	2291	30	of	of	IN
hvd.rsl868	2291	31	tomato	tomato	NN
hvd.rsl868	2291	32	catsup	catsup	NN
hvd.rsl868	2291	33	,	,	,
hvd.rsl868	2291	34	some	some	DT
hvd.rsl868	2291	35	mixed	mixed	JJ
hvd.rsl868	2291	36	spice	spice	NN
hvd.rsl868	2291	37	,	,	,
hvd.rsl868	2291	38	four	four	CD
hvd.rsl868	2291	39	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2291	40	of	of	IN
hvd.rsl868	2291	41	butter	butter	NN
hvd.rsl868	2291	42	and	and	CC
hvd.rsl868	2291	43	one	one	CD
hvd.rsl868	2291	44	quart	quart	NN
hvd.rsl868	2291	45	of	of	IN
hvd.rsl868	2291	46	boiling	boiling	NN
hvd.rsl868	2291	47	water	water	NN
hvd.rsl868	2291	48	;	;	:
hvd.rsl868	2291	49	put	put	VBN
hvd.rsl868	2291	50	in	in	IN
hvd.rsl868	2291	51	macaroni	macaroni	NN
hvd.rsl868	2291	52	broken	break	VBN
hvd.rsl868	2291	53	into	into	IN
hvd.rsl868	2291	54	medium	medium	JJ
hvd.rsl868	2291	55	-	-	HYPH
hvd.rsl868	2291	56	sized	sized	JJ
hvd.rsl868	2291	57	pieces	piece	NNS
hvd.rsl868	2291	58	;	;	:
hvd.rsl868	2291	59	frequently	frequently	RB
hvd.rsl868	2291	60	shake	shake	VBP
hvd.rsl868	2291	61	the	the	DT
hvd.rsl868	2291	62	pan	pan	NN
hvd.rsl868	2291	63	and	and	CC
hvd.rsl868	2291	64	stew	stew	NN
hvd.rsl868	2291	65	over	over	IN
hvd.rsl868	2291	66	a	a	DT
hvd.rsl868	2291	67	slow	slow	JJ
hvd.rsl868	2291	68	fire	fire	NN
hvd.rsl868	2291	69	until	until	IN
hvd.rsl868	2291	70	the	the	DT
hvd.rsl868	2291	71	macaroni	macaroni	NNP
hvd.rsl868	2291	72	is	be	VBZ
hvd.rsl868	2291	73	tender	tender	JJ
hvd.rsl868	2291	74	.	.	.
hvd.rsl868	2292	1	Arrange	arrange	VB
hvd.rsl868	2292	2	on	on	IN
hvd.rsl868	2292	3	a	a	DT
hvd.rsl868	2292	4	hot	hot	JJ
hvd.rsl868	2292	5	dish	dish	NN
hvd.rsl868	2292	6	,	,	,
hvd.rsl868	2292	7	pouring	pour	VBG
hvd.rsl868	2292	8	the	the	DT
hvd.rsl868	2292	9	sauce	sauce	NN
hvd.rsl868	2292	10	over	over	RP
hvd.rsl868	2292	11	.	.	.
hvd.rsl868	2293	1	Sprinkle	sprinkle	VB
hvd.rsl868	2293	2	thickly	thickly	RB
hvd.rsl868	2293	3	with	with	IN
hvd.rsl868	2293	4	grated	grate	VBN
hvd.rsl868	2293	5	cheese	cheese	NN
hvd.rsl868	2293	6	.	.	.
hvd.rsl868	2294	1	Okra	okra	NN
hvd.rsl868	2294	2	,	,	,
hvd.rsl868	2294	3	Creole	Creole	NNP
hvd.rsl868	2294	4	Style.—Wash	Style.—Wash	NNP
hvd.rsl868	2294	5	,	,	,
hvd.rsl868	2294	6	trim	trim	VB
hvd.rsl868	2294	7	and	and	CC
hvd.rsl868	2294	8	cut	cut	VBD
hvd.rsl868	2294	9	into	into	IN
hvd.rsl868	2294	10	slices	slice	NNS
hvd.rsl868	2294	11	a	a	DT
hvd.rsl868	2294	12	quart	quart	NN
hvd.rsl868	2294	13	of	of	IN
hvd.rsl868	2294	14	young	young	JJ
hvd.rsl868	2294	15	,	,	,
hvd.rsl868	2294	16	tender	tender	JJ
hvd.rsl868	2294	17	okra	okra	NN
hvd.rsl868	2294	18	;	;	:
hvd.rsl868	2294	19	place	place	NN
hvd.rsl868	2294	20	in	in	IN
hvd.rsl868	2294	21	a	a	DT
hvd.rsl868	2294	22	granite	granite	NN
hvd.rsl868	2294	23	saucepan	saucepan	NN
hvd.rsl868	2294	24	two	two	CD
hvd.rsl868	2294	25	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	2294	26	of	of	IN
hvd.rsl868	2294	27	butter	butter	NN
hvd.rsl868	2294	28	,	,	,
hvd.rsl868	2294	29	a	a	DT
hvd.rsl868	2294	30	medium	medium	JJ
hvd.rsl868	2294	31	-	-	HYPH
hvd.rsl868	2294	32	sized	sized	JJ
hvd.rsl868	2294	33	onion	onion	NN
hvd.rsl868	2294	34	'	'	''
hvd.rsl868	2294	35	,	,	,
hvd.rsl868	2294	36	a	a	DT
hvd.rsl868	2294	37	medium	medium	JJ
hvd.rsl868	2294	38	-	-	HYPH
hvd.rsl868	2294	39	sized	sized	JJ
hvd.rsl868	2294	40	green	green	JJ
hvd.rsl868	2294	41	pepper	pepper	NN
hvd.rsl868	2294	42	,	,	,
hvd.rsl868	2294	43	both	both	DT
hvd.rsl868	2294	44	minced	mince	VBD
hvd.rsl868	2294	45	"	"	``
hvd.rsl868	2294	46	fine	fine	JJ
hvd.rsl868	2294	47	;	;	:
hvd.rsl868	2294	48	stir	stir	VB
hvd.rsl868	2294	49	over	over	IN
hvd.rsl868	2294	50	the	the	DT
hvd.rsl868	2294	51	fire	fire	NN
hvd.rsl868	2294	52	until	until	IN
hvd.rsl868	2294	53	a	a	DT
hvd.rsl868	2294	54	golden	golden	JJ
hvd.rsl868	2294	55	brown	brown	NN
hvd.rsl868	2294	56	,	,	,
hvd.rsl868	2294	57	then	then	RB
hvd.rsl868	2294	58	add	add	VB
hvd.rsl868	2294	59	three	three	CD
hvd.rsl868	2294	60	large	large	JJ
hvd.rsl868	2294	61	tomatoes	tomato	NNS
hvd.rsl868	2294	62	peeled	peel	VBD
hvd.rsl868	2294	63	and	and	CC
hvd.rsl868	2294	64	cut	cut	VBN
hvd.rsl868	2294	65	into	into	IN
hvd.rsl868	2294	66	pieces	piece	NNS
hvd.rsl868	2294	67	,	,	,
hvd.rsl868	2294	68	three	three	CD
hvd.rsl868	2294	69	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2294	70	of	of	IN
hvd.rsl868	2294	71	Spanish	Spanish	NNP
hvd.rsl868	2294	72	or	or	CC
hvd.rsl868	2294	73	some	some	DT
hvd.rsl868	2294	74	hot	hot	JJ
hvd.rsl868	2294	75	pepper	pepper	NN
hvd.rsl868	2294	76	sauce	sauce	NN
hvd.rsl868	2294	77	-and	-and	:
hvd.rsl868	2294	78	salt	salt	NN
hvd.rsl868	2294	79	to	to	TO
hvd.rsl868	2294	80	taste	taste	VB
hvd.rsl868	2294	81	,	,	,
hvd.rsl868	2294	82	and	and	CC
hvd.rsl868	2294	83	the	the	DT
hvd.rsl868	2294	84	okra	okra	NN
hvd.rsl868	2294	85	.	.	.
hvd.rsl868	2295	1	Cover	cover	VB
hvd.rsl868	2295	2	the	the	DT
hvd.rsl868	2295	3	saucepan	saucepan	NN
hvd.rsl868	2295	4	and	and	CC
hvd.rsl868	2295	5	simmer	simmer	VB
hvd.rsl868	2295	6	gently	gently	RB
hvd.rsl868	2295	7	for	for	IN
hvd.rsl868	2295	8	half	half	PDT
hvd.rsl868	2295	9	an	an	DT
hvd.rsl868	2295	10	hour	hour	NN
hvd.rsl868	2295	11	.	.	.
hvd.rsl868	2296	1	Turn	turn	VB
hvd.rsl868	2296	2	out	out	RP
hvd.rsl868	2296	3	on	on	IN
hvd.rsl868	2296	4	a	a	DT
hvd.rsl868	2296	5	hot	hot	JJ
hvd.rsl868	2296	6	dish	dish	NN
hvd.rsl868	2296	7	and	and	CC
hvd.rsl868	2296	8	sprinkle	sprinkle	VB
hvd.rsl868	2296	9	over	over	RP
hvd.rsl868	2296	10	with	with	IN
hvd.rsl868	2296	11	a	a	DT
hvd.rsl868	2296	12	teaspoonful	teaspoonful	NN
hvd.rsl868	2296	13	of	of	IN
hvd.rsl868	2296	14	minced	mince	VBN
hvd.rsl868	2296	15	parsley	parsley	NN
hvd.rsl868	2296	16	and	and	CC
hvd.rsl868	2296	17	serve	serve	VB
hvd.rsl868	2296	18	.	.	.
hvd.rsl868	2297	1	£	£	$
hvd.rsl868	2297	2	THE	the	DT
hvd.rsl868	2297	3	RURAL	rural	JJ
hvd.rsl868	2297	4	COOK	COOK	NNP
hvd.rsl868	2297	5	BOOK	book	NN
hvd.rsl868	2297	6	.	.	.
hvd.rsl868	2298	1	119	119	CD
hvd.rsl868	2298	2	Baked	Baked	NNP
hvd.rsl868	2298	3	Onions.—Peel	Onions.—Peel	NNP
hvd.rsl868	2298	4	and	and	CC
hvd.rsl868	2298	5	cut	cut	VBD
hvd.rsl868	2298	6	in	in	IN
hvd.rsl868	2298	7	thick	thick	JJ
hvd.rsl868	2298	8	slices	slice	NNS
hvd.rsl868	2298	9	large	large	JJ
hvd.rsl868	2298	10	white	white	JJ
hvd.rsl868	2298	11	onions	onion	NNS
hvd.rsl868	2298	12	.	.	.
hvd.rsl868	2299	1	Par-	par-	NN
hvd.rsl868	2299	2	boil	boil	VBP
hvd.rsl868	2299	3	in	in	IN
hvd.rsl868	2299	4	plenty	plenty	NN
hvd.rsl868	2299	5	of	of	IN
hvd.rsl868	2299	6	salted	salt	VBN
hvd.rsl868	2299	7	water	water	NN
hvd.rsl868	2299	8	,	,	,
hvd.rsl868	2299	9	drain	drain	VB
hvd.rsl868	2299	10	well	well	RB
hvd.rsl868	2299	11	,	,	,
hvd.rsl868	2299	12	arrange	arrange	VB
hvd.rsl868	2299	13	in	in	IN
hvd.rsl868	2299	14	a	a	DT
hvd.rsl868	2299	15	buttered	butter	VBN
hvd.rsl868	2299	16	baking	baking	NN
hvd.rsl868	2299	17	dish	dish	NN
hvd.rsl868	2299	18	,	,	,
hvd.rsl868	2299	19	dot	dot	NN
hvd.rsl868	2299	20	with	with	IN
hvd.rsl868	2299	21	bits	bit	NNS
hvd.rsl868	2299	22	of	of	IN
hvd.rsl868	2299	23	butter	butter	NN
hvd.rsl868	2299	24	and	and	CC
hvd.rsl868	2299	25	bake	bake	VB
hvd.rsl868	2299	26	until	until	IN
hvd.rsl868	2299	27	soft	soft	JJ
hvd.rsl868	2299	28	and	and	CC
hvd.rsl868	2299	29	a	a	DT
hvd.rsl868	2299	30	pale	pale	JJ
hvd.rsl868	2299	31	yellow	yellow	JJ
hvd.rsl868	2299	32	.	.	.
hvd.rsl868	2300	1	Sprinkle	sprinkle	VB
hvd.rsl868	2300	2	with	with	IN
hvd.rsl868	2300	3	salt	salt	NN
hvd.rsl868	2300	4	and	and	CC
hvd.rsl868	2300	5	pepper	pepper	NN
hvd.rsl868	2300	6	and	and	CC
hvd.rsl868	2300	7	cover	cover	VBP
hvd.rsl868	2300	8	with	with	IN
hvd.rsl868	2300	9	a	a	DT
hvd.rsl868	2300	10	half	half	JJ
hvd.rsl868	2300	11	-	-	HYPH
hvd.rsl868	2300	12	inch	inch	NN
hvd.rsl868	2300	13	layer	layer	NN
hvd.rsl868	2300	14	of	of	IN
hvd.rsl868	2300	15	grated	grate	VBN
hvd.rsl868	2300	16	crumbs	crumb	NNS
hvd.rsl868	2300	17	thickly	thickly	RB
hvd.rsl868	2300	18	dredged	dredge	VBN
hvd.rsl868	2300	19	with	with	IN
hvd.rsl868	2300	20	grated	grate	VBN
hvd.rsl868	2300	21	cheese	cheese	NN
hvd.rsl868	2300	22	.	.	.
hvd.rsl868	2301	1	Return	return	VB
hvd.rsl868	2301	2	to	to	IN
hvd.rsl868	2301	3	•	•	NNP
hvd.rsl868	2301	4	the	the	DT
hvd.rsl868	2301	5	oven	oven	NN
hvd.rsl868	2301	6	long	long	RB
hvd.rsl868	2301	7	enough	enough	RB
hvd.rsl868	2301	8	to	to	TO
hvd.rsl868	2301	9	melt	melt	VB
hvd.rsl868	2301	10	the	the	DT
hvd.rsl868	2301	11	cheese	cheese	NN
hvd.rsl868	2301	12	.	.	.
hvd.rsl868	2302	1	Escalloped	Escalloped	NNP
hvd.rsl868	2302	2	Onions.—Slice	Onions.—Slice	NNP
hvd.rsl868	2302	3	some	some	DT
hvd.rsl868	2302	4	onions	onion	NNS
hvd.rsl868	2302	5	and	and	CC
hvd.rsl868	2302	6	cook	cook	VB
hvd.rsl868	2302	7	in	in	IN
hvd.rsl868	2302	8	salted	salt	VBN
hvd.rsl868	2302	9	water	water	NN
hvd.rsl868	2302	10	until	until	IN
hvd.rsl868	2302	11	done	do	VBN
hvd.rsl868	2302	12	,	,	,
hvd.rsl868	2302	13	drain	drain	VB
hvd.rsl868	2302	14	and	and	CC
hvd.rsl868	2302	15	put	put	VB
hvd.rsl868	2302	16	layers	layer	NNS
hvd.rsl868	2302	17	of	of	IN
hvd.rsl868	2302	18	onion	onion	NN
hvd.rsl868	2302	19	and	and	CC
hvd.rsl868	2302	20	cracker	cracker	NN
hvd.rsl868	2302	21	crumbs	crumb	NNS
hvd.rsl868	2302	22	seasoned	season	VBN
hvd.rsl868	2302	23	with	with	IN
hvd.rsl868	2302	24	salt	salt	NN
hvd.rsl868	2302	25	,	,	,
hvd.rsl868	2302	26	pepper	pepper	NN
hvd.rsl868	2302	27	and	and	CC
hvd.rsl868	2302	28	butter	butter	NN
hvd.rsl868	2302	29	in	in	IN
hvd.rsl868	2302	30	pudding	pudding	NN
hvd.rsl868	2302	31	dish	dish	NN
hvd.rsl868	2302	32	;	;	:
hvd.rsl868	2302	33	moisten	moisten	VB
hvd.rsl868	2302	34	with	with	IN
hvd.rsl868	2302	35	milk	milk	NN
hvd.rsl868	2302	36	.	.	.
hvd.rsl868	2303	1	Bake	bake	VB
hvd.rsl868	2303	2	20	20	CD
hvd.rsl868	2303	3	to	to	TO
hvd.rsl868	2303	4	30	30	CD
hvd.rsl868	2303	5	minutes	minute	NNS
hvd.rsl868	2303	6	.	.	.
hvd.rsl868	2304	1	Baked	Baked	NNP
hvd.rsl868	2304	2	Split	Split	NNP
hvd.rsl868	2304	3	Peas.—Rub	Peas.—Rub	NNP
hvd.rsl868	2304	4	a	a	DT
hvd.rsl868	2304	5	large	large	JJ
hvd.rsl868	2304	6	baking	baking	NN
hvd.rsl868	2304	7	dish	dish	NN
hvd.rsl868	2304	8	with	with	IN
hvd.rsl868	2304	9	onion	onion	NN
hvd.rsl868	2304	10	.	.	.
hvd.rsl868	2305	1	Turn	turn	VB
hvd.rsl868	2305	2	into	into	IN
hvd.rsl868	2305	3	this	this	DT
hvd.rsl868	2305	4	a	a	DT
hvd.rsl868	2305	5	pint	pint	NN
hvd.rsl868	2305	6	of	of	IN
hvd.rsl868	2305	7	split	split	NN
hvd.rsl868	2305	8	peas	pea	NNS
hvd.rsl868	2305	9	soaked	soak	VBN
hvd.rsl868	2305	10	until	until	IN
hvd.rsl868	2305	11	soft	soft	JJ
hvd.rsl868	2305	12	.	.	.
hvd.rsl868	2306	1	Chop	chop	VB
hvd.rsl868	2306	2	a	a	DT
hvd.rsl868	2306	3	large	large	JJ
hvd.rsl868	2306	4	onion	onion	NN
hvd.rsl868	2306	5	very	very	RB
hvd.rsl868	2306	6	fine	fine	RB
hvd.rsl868	2306	7	and	and	CC
hvd.rsl868	2306	8	spread	spread	VBD
hvd.rsl868	2306	9	over	over	IN
hvd.rsl868	2306	10	the	the	DT
hvd.rsl868	2306	11	top	top	NN
hvd.rsl868	2306	12	of	of	IN
hvd.rsl868	2306	13	the	the	DT
hvd.rsl868	2306	14	peas	pea	NNS
hvd.rsl868	2306	15	with	with	IN
hvd.rsl868	2306	16	pepper	pepper	NN
hvd.rsl868	2306	17	and	and	CC
hvd.rsl868	2306	18	salt	salt	NN
hvd.rsl868	2306	19	.	.	.
hvd.rsl868	2307	1	If	if	IN
hvd.rsl868	2307	2	you	-PRON-	PRP
hvd.rsl868	2307	3	have	have	VBP
hvd.rsl868	2307	4	left	leave	VBN
hvd.rsl868	2307	5	over	over	IN
hvd.rsl868	2307	6	gravy	gravy	NN
hvd.rsl868	2307	7	or	or	CC
hvd.rsl868	2307	8	stock	stock	NN
hvd.rsl868	2307	9	pour	pour	VBP
hvd.rsl868	2307	10	it	-PRON-	PRP
hvd.rsl868	2307	11	over	over	IN
hvd.rsl868	2307	12	the	the	DT
hvd.rsl868	2307	13	mixture	mixture	NN
hvd.rsl868	2307	14	.	.	.
hvd.rsl868	2308	1	If	if	IN
hvd.rsl868	2308	2	not	not	RB
hvd.rsl868	2308	3	,	,	,
hvd.rsl868	2308	4	cover	cover	VB
hvd.rsl868	2308	5	with	with	IN
hvd.rsl868	2308	6	water	water	NN
hvd.rsl868	2308	7	,	,	,
hvd.rsl868	2308	8	spreading	spread	VBG
hvd.rsl868	2308	9	over	over	IN
hvd.rsl868	2308	10	all	all	DT
hvd.rsl868	2308	11	bacon	bacon	NN
hvd.rsl868	2308	12	cut	cut	VBD
hvd.rsl868	2308	13	into	into	IN
hvd.rsl868	2308	14	the	the	DT
hvd.rsl868	2308	15	thinnest	thin	JJS
hvd.rsl868	2308	16	possible	possible	JJ
hvd.rsl868	2308	17	slices	slice	NNS
hvd.rsl868	2308	18	.	.	.
hvd.rsl868	2309	1	Bake	bake	VB
hvd.rsl868	2309	2	in	in	IN
hvd.rsl868	2309	3	the	the	DT
hvd.rsl868	2309	4	oven	oven	NN
hvd.rsl868	2309	5	for	for	IN
hvd.rsl868	2309	6	two	two	CD
hvd.rsl868	2309	7	hours	hour	NNS
hvd.rsl868	2309	8	and	and	CC
hvd.rsl868	2309	9	add	add	VB
hvd.rsl868	2309	10	a	a	DT
hvd.rsl868	2309	11	little	little	JJ
hvd.rsl868	2309	12	boiling	boiling	NN
hvd.rsl868	2309	13	water	water	NN
hvd.rsl868	2309	14	if	if	IN
hvd.rsl868	2309	15	the	the	DT
hvd.rsl868	2309	16	peas	pea	NNS
hvd.rsl868	2309	17	get	get	VBP
hvd.rsl868	2309	18	too	too	RB
hvd.rsl868	2309	19	dry	dry	JJ
hvd.rsl868	2309	20	.	.	.
hvd.rsl868	2310	1	French	French	NNP
hvd.rsl868	2310	2	Fried	Fried	NNP
hvd.rsl868	2310	3	Potatoes.—Old	Potatoes.—Old	NNP
hvd.rsl868	2310	4	potatoes	potato	NNS
hvd.rsl868	2310	5	are	be	VBP
hvd.rsl868	2310	6	better	well	JJR
hvd.rsl868	2310	7	for	for	IN
hvd.rsl868	2310	8	this	this	DT
hvd.rsl868	2310	9	,	,	,
hvd.rsl868	2310	10	.or	.or	NNP
hvd.rsl868	2310	11	the	the	DT
hvd.rsl868	2310	12	little	little	JJ
hvd.rsl868	2310	13	yellowish	yellowish	JJ
hvd.rsl868	2310	14	potatoes	potato	NNS
hvd.rsl868	2310	15	that	that	WDT
hvd.rsl868	2310	16	German	german	JJ
hvd.rsl868	2310	17	cooks	cook	NNS
hvd.rsl868	2310	18	use	use	VBP
hvd.rsl868	2310	19	for	for	IN
hvd.rsl868	2310	20	potato	potato	NN
hvd.rsl868	2310	21	salad	salad	NN
hvd.rsl868	2310	22	.	.	.
hvd.rsl868	2311	1	These	these	DT
hvd.rsl868	2311	2	con-	con-	NN
hvd.rsl868	2311	3	tain	tain	XX
hvd.rsl868	2311	4	more	more	RBR
hvd.rsl868	2311	5	gluten	gluten	NN
hvd.rsl868	2311	6	.	.	.
hvd.rsl868	2312	1	Peel	peel	VB
hvd.rsl868	2312	2	very	very	RB
hvd.rsl868	2312	3	thin	thin	JJ
hvd.rsl868	2312	4	and	and	CC
hvd.rsl868	2312	5	cut	cut	VBD
hvd.rsl868	2312	6	in	in	IN
hvd.rsl868	2312	7	long	long	JJ
hvd.rsl868	2312	8	thin	thin	JJ
hvd.rsl868	2312	9	strips	strip	NNS
hvd.rsl868	2312	10	lengthwise	lengthwise	RB
hvd.rsl868	2312	11	.	.	.
hvd.rsl868	2313	1	Let	let	VB
hvd.rsl868	2313	2	them	-PRON-	PRP
hvd.rsl868	2313	3	stand	stand	VB
hvd.rsl868	2313	4	in	in	IN
hvd.rsl868	2313	5	cold	cold	JJ
hvd.rsl868	2313	6	salted	salted	JJ
hvd.rsl868	2313	7	water	water	NN
hvd.rsl868	2313	8	for	for	IN
hvd.rsl868	2313	9	two	two	CD
hvd.rsl868	2313	10	or	or	CC
hvd.rsl868	2313	11	three	three	CD
hvd.rsl868	2313	12	hours	hour	NNS
hvd.rsl868	2313	13	.	.	.
hvd.rsl868	2314	1	Drain	drain	VB
hvd.rsl868	2314	2	and	and	CC
hvd.rsl868	2314	3	wipe	wipe	VB
hvd.rsl868	2314	4	dry	dry	JJ
hvd.rsl868	2314	5	;	;	:
hvd.rsl868	2314	6	put	put	VB
hvd.rsl868	2314	7	into	into	IN
hvd.rsl868	2314	8	a	a	DT
hvd.rsl868	2314	9	wire	wire	NN
hvd.rsl868	2314	10	basket	basket	NN
hvd.rsl868	2314	11	and	and	CC
hvd.rsl868	2314	12	fry	fry	VB
hvd.rsl868	2314	13	in	in	RP
hvd.rsl868	2314	14	very	very	RB
hvd.rsl868	2314	15	hot	hot	JJ
hvd.rsl868	2314	16	,	,	,
hvd.rsl868	2314	17	deep	deep	JJ
hvd.rsl868	2314	18	fat	fat	NN
hvd.rsl868	2314	19	until	until	IN
hvd.rsl868	2314	20	brown	brown	NN
hvd.rsl868	2314	21	.	.	.
hvd.rsl868	2315	1	Take	take	VB
hvd.rsl868	2315	2	out	out	RP
hvd.rsl868	2315	3	and	and	CC
hvd.rsl868	2315	4	lay	lie	VBD
hvd.rsl868	2315	5	on	on	IN
hvd.rsl868	2315	6	a	a	DT
hvd.rsl868	2315	7	piece	piece	NN
hvd.rsl868	2315	8	of	of	IN
hvd.rsl868	2315	9	manila	manila	NNP
hvd.rsl868	2315	10	paper	paper	NN
hvd.rsl868	2315	11	to	to	TO
hvd.rsl868	2315	12	absord	absord	VB
hvd.rsl868	2315	13	the	the	DT
hvd.rsl868	2315	14	fat	fat	NN
hvd.rsl868	2315	15	;	;	:
hvd.rsl868	2315	16	dust	dust	NN
hvd.rsl868	2315	17	with	with	IN
hvd.rsl868	2315	18	salt	salt	NN
hvd.rsl868	2315	19	and	and	CC
hvd.rsl868	2315	20	serve	serve	VB
hvd.rsl868	2315	21	.	.	.
hvd.rsl868	2316	1	Another	another	DT
hvd.rsl868	2316	2	way	way	NN
hvd.rsl868	2316	3	to	to	TO
hvd.rsl868	2316	4	fry	fry	VB
hvd.rsl868	2316	5	potatoes	potato	NNS
hvd.rsl868	2316	6	is	be	VBZ
hvd.rsl868	2316	7	to	to	TO
hvd.rsl868	2316	8	put	put	VB
hvd.rsl868	2316	9	a	a	DT
hvd.rsl868	2316	10	little	little	JJ
hvd.rsl868	2316	11	olive	olive	JJ
hvd.rsl868	2316	12	oil	oil	NN
hvd.rsl868	2316	13	in	in	IN
hvd.rsl868	2316	14	a	a	DT
hvd.rsl868	2316	15	deep	deep	JJ
hvd.rsl868	2316	16	frying	frying	NN
hvd.rsl868	2316	17	pan	pan	NN
hvd.rsl868	2316	18	;	;	:
hvd.rsl868	2316	19	when	when	WRB
hvd.rsl868	2316	20	very	very	RB
hvd.rsl868	2316	21	hot	hot	JJ
hvd.rsl868	2316	22	add	add	NN
hvd.rsl868	2316	23	sliced	slice	VBN
hvd.rsl868	2316	24	cold	cold	JJ
hvd.rsl868	2316	25	boiled	boil	VBN
hvd.rsl868	2316	26	potatoes	potato	NNS
hvd.rsl868	2316	27	.	.	.
hvd.rsl868	2317	1	Cover	cover	VB
hvd.rsl868	2317	2	,	,	,
hvd.rsl868	2317	3	and	and	CC
hvd.rsl868	2317	4	cook	cook	VB
hvd.rsl868	2317	5	until	until	IN
hvd.rsl868	2317	6	a	a	DT
hvd.rsl868	2317	7	golden	golden	JJ
hvd.rsl868	2317	8	brown	brown	NN
hvd.rsl868	2317	9	,	,	,
hvd.rsl868	2317	10	turning	turn	VBG
hvd.rsl868	2317	11	once	once	RB
hvd.rsl868	2317	12	.	.	.
hvd.rsl868	2318	1	Drain	Drain	NNP
hvd.rsl868	2318	2	,	,	,
hvd.rsl868	2318	3	put	put	VBN
hvd.rsl868	2318	4	in	in	RP
hvd.rsl868	2318	5	a	a	DT
hvd.rsl868	2318	6	hot	hot	JJ
hvd.rsl868	2318	7	vege-	vege-	NN
hvd.rsl868	2318	8	table	table	NN
hvd.rsl868	2318	9	dish	dish	NN
hvd.rsl868	2318	10	and	and	CC
hvd.rsl868	2318	11	sprinkle	sprinkle	VB
hvd.rsl868	2318	12	with	with	IN
hvd.rsl868	2318	13	salt	salt	NN
hvd.rsl868	2318	14	,	,	,
hvd.rsl868	2318	15	pepper	pepper	NN
hvd.rsl868	2318	16	and	and	CC
hvd.rsl868	2318	17	lemon	lemon	NN
hvd.rsl868	2318	18	juice	juice	NN
hvd.rsl868	2318	19	.	.	.
hvd.rsl868	2319	1	Still	still	RB
hvd.rsl868	2319	2	another	another	DT
hvd.rsl868	2319	3	way	way	NN
hvd.rsl868	2319	4	,	,	,
hvd.rsl868	2319	5	that	that	IN
hvd.rsl868	2319	6	the	the	DT
hvd.rsl868	2319	7	French	french	JJ
hvd.rsl868	2319	8	chef	chef	NN
hvd.rsl868	2319	9	delights	delight	VBZ
hvd.rsl868	2319	10	in	in	IN
hvd.rsl868	2319	11	,	,	,
hvd.rsl868	2319	12	is	be	VBZ
hvd.rsl868	2319	13	to	to	TO
hvd.rsl868	2319	14	chop	chop	VB
hvd.rsl868	2319	15	cold	cold	JJ
hvd.rsl868	2319	16	boiled	boil	VBN
hvd.rsl868	2319	17	potatoes	potato	NNS
hvd.rsl868	2319	18	,	,	,
hvd.rsl868	2319	19	then	then	RB
hvd.rsl868	2319	20	season	season	NN
hvd.rsl868	2319	21	lightly	lightly	RB
hvd.rsl868	2319	22	with	with	IN
hvd.rsl868	2319	23	salt	salt	NN
hvd.rsl868	2319	24	,	,	,
hvd.rsl868	2319	25	pepper	pepper	NN
hvd.rsl868	2319	26	and	and	CC
hvd.rsl868	2319	27	onion	onion	NN
hvd.rsl868	2319	28	juice	juice	NN
hvd.rsl868	2319	29	.	.	.
hvd.rsl868	2320	1	Put	put	VB
hvd.rsl868	2320	2	a	a	DT
hvd.rsl868	2320	3	couple	couple	NN
hvd.rsl868	2320	4	of	of	IN
hvd.rsl868	2320	5	table-	table-	NN
hvd.rsl868	2320	6	spoonfuls	spoonful	NNS
hvd.rsl868	2320	7	of	of	IN
hvd.rsl868	2320	8	olive	olive	JJ
hvd.rsl868	2320	9	oil	oil	NN
hvd.rsl868	2320	10	or	or	CC
hvd.rsl868	2320	11	good	good	JJ
hvd.rsl868	2320	12	drippings	dripping	NNS
hvd.rsl868	2320	13	in	in	IN
hvd.rsl868	2320	14	the	the	DT
hvd.rsl868	2320	15	frying	frying	NN
hvd.rsl868	2320	16	pan	pan	NN
hvd.rsl868	2320	17	,	,	,
hvd.rsl868	2320	18	turn	turn	VB
hvd.rsl868	2320	19	in	in	RP
hvd.rsl868	2320	20	the	the	DT
hvd.rsl868	2320	21	potatoes	potato	NNS
hvd.rsl868	2320	22	,	,	,
hvd.rsl868	2320	23	press	press	VB
hvd.rsl868	2320	24	into	into	IN
hvd.rsl868	2320	25	a	a	DT
hvd.rsl868	2320	26	solid	solid	JJ
hvd.rsl868	2320	27	cake	cake	NN
hvd.rsl868	2320	28	and	and	CC
hvd.rsl868	2320	29	cook	cook	VB
hvd.rsl868	2320	30	slowly	slowly	RB
hvd.rsl868	2320	31	until	until	IN
hvd.rsl868	2320	32	crusty	crusty	JJ
hvd.rsl868	2320	33	and	and	CC
hvd.rsl868	2320	34	brown	brown	JJ
hvd.rsl868	2320	35	on	on	IN
hvd.rsl868	2320	36	the	the	DT
hvd.rsl868	2320	37	under	under	JJ
hvd.rsl868	2320	38	side	side	NN
hvd.rsl868	2320	39	.	.	.
hvd.rsl868	2321	1	Turn	turn	VB
hvd.rsl868	2321	2	on	on	RP
hvd.rsl868	2321	3	to	to	IN
hvd.rsl868	2321	4	a	a	DT
hvd.rsl868	2321	5	hot	hot	JJ
hvd.rsl868	2321	6	platter	platter	NN
hvd.rsl868	2321	7	,	,	,
hvd.rsl868	2321	8	with	with	IN
hvd.rsl868	2321	9	the	the	DT
hvd.rsl868	2321	10	brown	brown	JJ
hvd.rsl868	2321	11	side	side	NN
hvd.rsl868	2321	12	upper-	upper-	JJ
hvd.rsl868	2321	13	most	most	RBS
hvd.rsl868	2321	14	.	.	.
hvd.rsl868	2322	1	Potatoes	Potatoes	NNP
hvd.rsl868	2322	2	au	au	NNP
hvd.rsl868	2322	3	Gratin.—Peel	Gratin.—Peel	NNP
hvd.rsl868	2322	4	and	and	CC
hvd.rsl868	2322	5	cut	cut	VBD
hvd.rsl868	2322	6	into	into	IN
hvd.rsl868	2322	7	dice	dice	NN
hvd.rsl868	2322	8	half	half	PDT
hvd.rsl868	2322	9	a	a	DT
hvd.rsl868	2322	10	dozen	dozen	NN
hvd.rsl868	2322	11	potatoes	potato	NNS
hvd.rsl868	2322	12	,	,	,
hvd.rsl868	2322	13	crisp	crisp	JJ
hvd.rsl868	2322	14	in	in	IN
hvd.rsl868	2322	15	cold	cold	JJ
hvd.rsl868	2322	16	water	water	NN
hvd.rsl868	2322	17	,	,	,
hvd.rsl868	2322	18	then	then	RB
hvd.rsl868	2322	19	drain	drain	VB
hvd.rsl868	2322	20	,	,	,
hvd.rsl868	2322	21	and	and	CC
hvd.rsl868	2322	22	boil	boil	VB
hvd.rsl868	2322	23	until	until	IN
hvd.rsl868	2322	24	tender	tender	NN
hvd.rsl868	2322	25	.	.	.
hvd.rsl868	2323	1	Drain	drain	VB
hvd.rsl868	2323	2	the	the	DT
hvd.rsl868	2323	3	water	water	NN
hvd.rsl868	2323	4	off	off	RB
hvd.rsl868	2323	5	,	,	,
hvd.rsl868	2323	6	put	put	VBD
hvd.rsl868	2323	7	the	the	DT
hvd.rsl868	2323	8	potatoes	potato	NNS
hvd.rsl868	2323	9	in	in	IN
hvd.rsl868	2323	10	a	a	DT
hvd.rsl868	2323	11	baker	baker	NN
hvd.rsl868	2323	12	,	,	,
hvd.rsl868	2323	13	season	season	NN
hvd.rsl868	2323	14	with	with	IN
hvd.rsl868	2323	15	pepper	pepper	NN
hvd.rsl868	2323	16	and	and	CC
hvd.rsl868	2323	17	salt	salt	NN
hvd.rsl868	2323	18	,	,	,
hvd.rsl868	2323	19	stir	stir	VB
hvd.rsl868	2323	20	a	a	DT
hvd.rsl868	2323	21	table-	table-	NN
hvd.rsl868	2323	22	spoonful	spoonful	NN
hvd.rsl868	2323	23	of	of	IN
hvd.rsl868	2323	24	butter	butter	NN
hvd.rsl868	2323	25	through	through	IN
hvd.rsl868	2323	26	the	the	DT
hvd.rsl868	2323	27	pieces	piece	NNS
hvd.rsl868	2323	28	,	,	,
hvd.rsl868	2323	29	pour	pour	VB
hvd.rsl868	2323	30	over	over	IN
hvd.rsl868	2323	31	them	-PRON-	PRP
hvd.rsl868	2323	32	half	half	PDT
hvd.rsl868	2323	33	a	a	DT
hvd.rsl868	2323	34	cup	cup	NN
hvd.rsl868	2323	35	of	of	IN
hvd.rsl868	2323	36	milk	milk	NN
hvd.rsl868	2323	37	,	,	,
hvd.rsl868	2323	38	cover	cover	VB
hvd.rsl868	2323	39	the	the	DT
hvd.rsl868	2323	40	top	top	NN
hvd.rsl868	2323	41	with	with	IN
hvd.rsl868	2323	42	grated	grate	VBN
hvd.rsl868	2323	43	cheese	cheese	NN
hvd.rsl868	2323	44	,	,	,
hvd.rsl868	2323	45	bake	bake	VB
hvd.rsl868	2323	46	quickly	quickly	RB
hvd.rsl868	2323	47	and	and	CC
hvd.rsl868	2323	48	serve	serve	VB
hvd.rsl868	2323	49	hot	hot	JJ
hvd.rsl868	2323	50	.	.	.
hvd.rsl868	2324	1	Potato	Potato	NNP
hvd.rsl868	2324	2	Chowder.—Wash	Chowder.—Wash	NNP
hvd.rsl868	2324	3	and	and	CC
hvd.rsl868	2324	4	pare	pare	VB
hvd.rsl868	2324	5	four	four	CD
hvd.rsl868	2324	6	large	large	JJ
hvd.rsl868	2324	7	potatoes	potato	NNS
hvd.rsl868	2324	8	.	.	.
hvd.rsl868	2325	1	Cut	cut	VB
hvd.rsl868	2325	2	them	-PRON-	PRP
hvd.rsl868	2325	3	into	into	IN
hvd.rsl868	2325	4	small	small	JJ
hvd.rsl868	2325	5	dice	dice	NNS
hvd.rsl868	2325	6	.	.	.
hvd.rsl868	2326	1	Chop	chop	VB
hvd.rsl868	2326	2	fine	fine	JJ
hvd.rsl868	2326	3	one	one	CD
hvd.rsl868	2326	4	-	-	HYPH
hvd.rsl868	2326	5	quarter	quarter	NN
hvd.rsl868	2326	6	of	of	IN
hvd.rsl868	2326	7	a	a	DT
hvd.rsl868	2326	8	pound	pound	NN
hvd.rsl868	2326	9	of	of	IN
hvd.rsl868	2326	10	ham	ham	NN
hvd.rsl868	2326	11	and	and	CC
hvd.rsl868	2326	12	one	one	CD
hvd.rsl868	2326	13	good-	good-	NN
hvd.rsl868	2326	14	sized	sized	JJ
hvd.rsl868	2326	15	onion	onion	NN
hvd.rsl868	2326	16	.	.	.
hvd.rsl868	2327	1	Slowly	slowly	RB
hvd.rsl868	2327	2	fry	fry	VB
hvd.rsl868	2327	3	the	the	DT
hvd.rsl868	2327	4	ham	ham	NN
hvd.rsl868	2327	5	and	and	CC
hvd.rsl868	2327	6	onion	onion	NN
hvd.rsl868	2327	7	together	together	RB
hvd.rsl868	2327	8	until	until	IN
hvd.rsl868	2327	9	a	a	DT
hvd.rsl868	2327	10	light	light	JJ
hvd.rsl868	2327	11	brown	brown	NN
hvd.rsl868	2327	12	,	,	,
hvd.rsl868	2327	13	then	then	RB
hvd.rsl868	2327	14	in	in	IN
hvd.rsl868	2327	15	a	a	DT
hvd.rsl868	2327	16	saucepan	saucepan	NN
hvd.rsl868	2327	17	put	put	VBN
hvd.rsl868	2327	18	alternate	alternate	JJ
hvd.rsl868	2327	19	layers	layer	NNS
hvd.rsl868	2327	20	of	of	IN
hvd.rsl868	2327	21	the	the	DT
hvd.rsl868	2327	22	ham	ham	NN
hvd.rsl868	2327	23	and	and	CC
hvd.rsl868	2327	24	diced	dice	VBN
hvd.rsl868	2327	25	potato	potato	NN
hvd.rsl868	2327	26	,	,	,
hvd.rsl868	2327	27	seasoning	seasoning	NN
hvd.rsl868	2327	28	well	well	RB
hvd.rsl868	2327	29	with	with	IN
hvd.rsl868	2327	30	salt	salt	NN
hvd.rsl868	2327	31	and	and	CC
hvd.rsl868	2327	32	pepper	pepper	NN
hvd.rsl868	2327	33	.	.	.
hvd.rsl868	2328	1	Add	add	VB
hvd.rsl868	2328	2	one	one	CD
hvd.rsl868	2328	3	tablespoonful	tablespoonful	NN
hvd.rsl868	2328	4	of	of	IN
hvd.rsl868	2328	5	finely-	finely-	NN
hvd.rsl868	2328	6	THE	the	DT
hvd.rsl868	2328	7	RURAL	rural	JJ
hvd.rsl868	2328	8	COOK	COOK	NNP
hvd.rsl868	2328	9	BOOK	book	NN
hvd.rsl868	2328	10	.	.	.
hvd.rsl868	2329	1	121	121	CD
hvd.rsl868	2329	2	till	till	IN
hvd.rsl868	2329	3	crisp	crisp	JJ
hvd.rsl868	2329	4	.	.	.
hvd.rsl868	2330	1	Prepare	prepare	VB
hvd.rsl868	2330	2	as	as	IN
hvd.rsl868	2330	3	you	-PRON-	PRP
hvd.rsl868	2330	4	would	would	MD
hvd.rsl868	2330	5	scalloped	scalloped	VB
hvd.rsl868	2330	6	oysters	oyster	NNS
hvd.rsl868	2330	7	with	with	IN
hvd.rsl868	2330	8	cracker	cracker	NN
hvd.rsl868	2330	9	crumbs	crumb	NNS
hvd.rsl868	2330	10	and	and	CC
hvd.rsl868	2330	11	salt	salt	NN
hvd.rsl868	2330	12	and	and	CC
hvd.rsl868	2330	13	pepper	pepper	NN
hvd.rsl868	2330	14	sprinkled	sprinkle	VBN
hvd.rsl868	2330	15	over	over	RP
hvd.rsl868	2330	16	each	each	DT
hvd.rsl868	2330	17	layer	layer	NN
hvd.rsl868	2330	18	,	,	,
hvd.rsl868	2330	19	and	and	CC
hvd.rsl868	2330	20	small	small	JJ
hvd.rsl868	2330	21	dots	dot	NNS
hvd.rsl868	2330	22	of	of	IN
hvd.rsl868	2330	23	butter	butter	NN
hvd.rsl868	2330	24	.	.	.
hvd.rsl868	2331	1	Cover	cover	VB
hvd.rsl868	2331	2	the	the	DT
hvd.rsl868	2331	3	top	top	NN
hvd.rsl868	2331	4	of	of	IN
hvd.rsl868	2331	5	the	the	DT
hvd.rsl868	2331	6	pan	pan	NN
hvd.rsl868	2331	7	with	with	IN
hvd.rsl868	2331	8	crumbs	crumb	NNS
hvd.rsl868	2331	9	and	and	CC
hvd.rsl868	2331	10	carefully	carefully	RB
hvd.rsl868	2331	11	pour	pour	VB
hvd.rsl868	2331	12	on	on	IN
hvd.rsl868	2331	13	sweet	sweet	JJ
hvd.rsl868	2331	14	milk	milk	NN
hvd.rsl868	2331	15	almost	almost	RB
hvd.rsl868	2331	16	to	to	TO
hvd.rsl868	2331	17	cover	cover	VB
hvd.rsl868	2331	18	without	without	IN
hvd.rsl868	2331	19	disturbing	disturb	VBG
hvd.rsl868	2331	20	the	the	DT
hvd.rsl868	2331	21	cracker	cracker	NN
hvd.rsl868	2331	22	crumbs	crumb	NNS
hvd.rsl868	2331	23	.	.	.
hvd.rsl868	2332	1	Bake	bake	VB
hvd.rsl868	2332	2	two	two	CD
hvd.rsl868	2332	3	hours	hour	NNS
hvd.rsl868	2332	4	and	and	CC
hvd.rsl868	2332	5	a	a	DT
hvd.rsl868	2332	6	half	half	NN
hvd.rsl868	2332	7	in	in	IN
hvd.rsl868	2332	8	a	a	DT
hvd.rsl868	2332	9	steady	steady	JJ
hvd.rsl868	2332	10	oven	oven	NN
hvd.rsl868	2332	11	,	,	,
hvd.rsl868	2332	12	removing	remove	VBG
hvd.rsl868	2332	13	cover	cover	NN
hvd.rsl868	2332	14	from	from	IN
hvd.rsl868	2332	15	pan	pan	NN
hvd.rsl868	2332	16	during	during	IN
hvd.rsl868	2332	17	last	last	JJ
hvd.rsl868	2332	18	half	half	JJ
hvd.rsl868	2332	19	hour	hour	NN
hvd.rsl868	2332	20	.	.	.
hvd.rsl868	2333	1	It	-PRON-	PRP
hvd.rsl868	2333	2	is	be	VBZ
hvd.rsl868	2333	3	better	well	JJR
hvd.rsl868	2333	4	to	to	TO
hvd.rsl868	2333	5	use	use	VB
hvd.rsl868	2333	6	your	-PRON-	PRP$
hvd.rsl868	2333	7	thickest	thick	JJS
hvd.rsl868	2333	8	,	,	,
hvd.rsl868	2333	9	heaviest	heavy	JJS
hvd.rsl868	2333	10	kettle	kettle	NN
hvd.rsl868	2333	11	cover	cover	NN
hvd.rsl868	2333	12	or	or	CC
hvd.rsl868	2333	13	earthen-	earthen-	NNP
hvd.rsl868	2333	14	ware	ware	NNP
hvd.rsl868	2333	15	pie	pie	NNP
hvd.rsl868	2333	16	pan	pan	NNP
hvd.rsl868	2333	17	for	for	IN
hvd.rsl868	2333	18	the	the	DT
hvd.rsl868	2333	19	first	first	JJ
hvd.rsl868	2333	20	hour	hour	NN
hvd.rsl868	2333	21	in	in	IN
hvd.rsl868	2333	22	the	the	DT
hvd.rsl868	2333	23	oven	oven	NN
hvd.rsl868	2333	24	.	.	.
hvd.rsl868	2334	1	Spaghetti	spaghetti	NN
hvd.rsl868	2334	2	with	with	IN
hvd.rsl868	2334	3	Brown	Brown	NNP
hvd.rsl868	2334	4	Sauce.—Put	Sauce.—Put	:
hvd.rsl868	2334	5	a	a	DT
hvd.rsl868	2334	6	half	half	JJ
hvd.rsl868	2334	7	pound	pound	NN
hvd.rsl868	2334	8	of	of	IN
hvd.rsl868	2334	9	spaghetti	spaghetti	NNS
hvd.rsl868	2334	10	into	into	IN
hvd.rsl868	2334	11	slightly	slightly	RB
hvd.rsl868	2334	12	-	-	HYPH
hvd.rsl868	2334	13	salted	salt	VBN
hvd.rsl868	2334	14	boiling	boiling	NN
hvd.rsl868	2334	15	water	water	NN
hvd.rsl868	2334	16	.	.	.
hvd.rsl868	2335	1	Boil	Boil	NNP
hvd.rsl868	2335	2	half	half	PDT
hvd.rsl868	2335	3	an	an	DT
hvd.rsl868	2335	4	hour	hour	NN
hvd.rsl868	2335	5	,	,	,
hvd.rsl868	2335	6	drain	drain	NN
hvd.rsl868	2335	7	and	and	CC
hvd.rsl868	2335	8	pour	pour	VB
hvd.rsl868	2335	9	into	into	IN
hvd.rsl868	2335	10	a	a	DT
hvd.rsl868	2335	11	buttered	buttered	JJ
hvd.rsl868	2335	12	granite	granite	NN
hvd.rsl868	2335	13	pan	pan	NN
hvd.rsl868	2335	14	.	.	.
hvd.rsl868	2336	1	Pour	pour	VB
hvd.rsl868	2336	2	over	over	IN
hvd.rsl868	2336	3	it	-PRON-	PRP
hvd.rsl868	2336	4	the	the	DT
hvd.rsl868	2336	5	following	follow	VBG
hvd.rsl868	2336	6	brown	brown	JJ
hvd.rsl868	2336	7	sauce	sauce	NN
hvd.rsl868	2336	8	:	:	:
hvd.rsl868	2336	9	Heat	heat	VB
hvd.rsl868	2336	10	three	three	CD
hvd.rsl868	2336	11	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2336	12	butter	butter	NN
hvd.rsl868	2336	13	,	,	,
hvd.rsl868	2336	14	stir	stir	VB
hvd.rsl868	2336	15	into	into	IN
hvd.rsl868	2336	16	this	this	DT
hvd.rsl868	2336	17	two	two	CD
hvd.rsl868	2336	18	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	2336	19	flour	flour	NN
hvd.rsl868	2336	20	,	,	,
hvd.rsl868	2336	21	stir	stir	VBP
hvd.rsl868	2336	22	till	till	IN
hvd.rsl868	2336	23	smooth	smooth	JJ
hvd.rsl868	2336	24	.	.	.
hvd.rsl868	2337	1	Draw	draw	VB
hvd.rsl868	2337	2	to	to	IN
hvd.rsl868	2337	3	a	a	DT
hvd.rsl868	2337	4	cooler	cool	JJR
hvd.rsl868	2337	5	place	place	NN
hvd.rsl868	2337	6	on	on	IN
hvd.rsl868	2337	7	the	the	DT
hvd.rsl868	2337	8	stove	stove	NN
hvd.rsl868	2337	9	and	and	CC
hvd.rsl868	2337	10	add	add	VB
hvd.rsl868	2337	11	gradually	gradually	RB
hvd.rsl868	2337	12	one	one	CD
hvd.rsl868	2337	13	cupful	cupful	JJ
hvd.rsl868	2337	14	cold	cold	JJ
hvd.rsl868	2337	15	water	water	NN
hvd.rsl868	2337	16	,	,	,
hvd.rsl868	2337	17	stirring	stir	VBG
hvd.rsl868	2337	18	constantly	constantly	RB
hvd.rsl868	2337	19	.	.	.
hvd.rsl868	2338	1	Let	let	VB
hvd.rsl868	2338	2	it	-PRON-	PRP
hvd.rsl868	2338	3	boil	boil	VB
hvd.rsl868	2338	4	up	up	RP
hvd.rsl868	2338	5	,	,	,
hvd.rsl868	2338	6	add	add	VB
hvd.rsl868	2338	7	one	one	CD
hvd.rsl868	2338	8	scant	scant	JJ
hvd.rsl868	2338	9	tea-	tea-	JJ
hvd.rsl868	2338	10	spoonful	spoonful	NN
hvd.rsl868	2338	11	salt	salt	NN
hvd.rsl868	2338	12	,	,	,
hvd.rsl868	2338	13	one	one	CD
hvd.rsl868	2338	14	-	-	HYPH
hvd.rsl868	2338	15	fourth	fourth	JJ
hvd.rsl868	2338	16	teaspoonful	teaspoonful	NN
hvd.rsl868	2338	17	pepper	pepper	NN
hvd.rsl868	2338	18	,	,	,
hvd.rsl868	2338	19	one	one	CD
hvd.rsl868	2338	20	teaspoonful	teaspoonful	NN
hvd.rsl868	2338	21	of	of	IN
hvd.rsl868	2338	22	catsup	catsup	NN
hvd.rsl868	2338	23	,	,	,
hvd.rsl868	2338	24	simmer	simmer	VB
hvd.rsl868	2338	25	two	two	CD
hvd.rsl868	2338	26	or	or	CC
hvd.rsl868	2338	27	three	three	CD
hvd.rsl868	2338	28	minutes	minute	NNS
hvd.rsl868	2338	29	,	,	,
hvd.rsl868	2338	30	pour	pour	VB
hvd.rsl868	2338	31	over	over	IN
hvd.rsl868	2338	32	spaghetti	spaghetti	NNS
hvd.rsl868	2338	33	,	,	,
hvd.rsl868	2338	34	set	set	VB
hvd.rsl868	2338	35	it	-PRON-	PRP
hvd.rsl868	2338	36	into	into	IN
hvd.rsl868	2338	37	the	the	DT
hvd.rsl868	2338	38	oven	oven	NN
hvd.rsl868	2338	39	and	and	CC
hvd.rsl868	2338	40	let	let	VB
hvd.rsl868	2338	41	it	-PRON-	PRP
hvd.rsl868	2338	42	bake	bake	VB
hvd.rsl868	2338	43	10	10	CD
hvd.rsl868	2338	44	or	or	CC
hvd.rsl868	2338	45	15	15	CD
hvd.rsl868	2338	46	minutes	minute	NNS
hvd.rsl868	2338	47	.	.	.
hvd.rsl868	2339	1	Squash	Squash	NNP
hvd.rsl868	2339	2	Puff.—Press	puff.—pres	NNS
hvd.rsl868	2339	3	dry	dry	VB
hvd.rsl868	2339	4	cooked	cook	VBN
hvd.rsl868	2339	5	squash	squash	NN
hvd.rsl868	2339	6	through	through	IN
hvd.rsl868	2339	7	a	a	DT
hvd.rsl868	2339	8	sieve	sieve	NN
hvd.rsl868	2339	9	;	;	:
hvd.rsl868	2339	10	to	to	IN
hvd.rsl868	2339	11	a	a	DT
hvd.rsl868	2339	12	half	half	JJ
hvd.rsl868	2339	13	pint	pint	NN
hvd.rsl868	2339	14	add	add	VB
hvd.rsl868	2339	15	two	two	CD
hvd.rsl868	2339	16	tablespoons	tablespoon	NNS
hvd.rsl868	2339	17	of	of	IN
hvd.rsl868	2339	18	melted	melt	VBN
hvd.rsl868	2339	19	butter	butter	NN
hvd.rsl868	2339	20	,	,	,
hvd.rsl868	2339	21	quarter	quarter	NN
hvd.rsl868	2339	22	of	of	IN
hvd.rsl868	2339	23	a	a	DT
hvd.rsl868	2339	24	cup	cup	NN
hvd.rsl868	2339	25	of	of	IN
hvd.rsl868	2339	26	milk	milk	NN
hvd.rsl868	2339	27	,	,	,
hvd.rsl868	2339	28	seasoning	seasoning	NN
hvd.rsl868	2339	29	of	of	IN
hvd.rsl868	2339	30	salt	salt	NN
hvd.rsl868	2339	31	and	and	CC
hvd.rsl868	2339	32	pepper	pepper	NN
hvd.rsl868	2339	33	,	,	,
hvd.rsl868	2339	34	and	and	CC
hvd.rsl868	2339	35	two	two	CD
hvd.rsl868	2339	36	beaten	beat	VBN
hvd.rsl868	2339	37	egg	egg	NN
hvd.rsl868	2339	38	yolks	yolk	NNS
hvd.rsl868	2339	39	.	.	.
hvd.rsl868	2340	1	.	.	.
hvd.rsl868	2341	1	Mix	mix	VB
hvd.rsl868	2341	2	thoroughly	thoroughly	RB
hvd.rsl868	2341	3	,	,	,
hvd.rsl868	2341	4	fold	fold	VB
hvd.rsl868	2341	5	in	in	RP
hvd.rsl868	2341	6	two	two	CD
hvd.rsl868	2341	7	beaten	beat	VBN
hvd.rsl868	2341	8	egg	egg	NN
hvd.rsl868	2341	9	whites	white	NNS
hvd.rsl868	2341	10	,	,	,
hvd.rsl868	2341	11	and	and	CC
hvd.rsl868	2341	12	turn	turn	VB
hvd.rsl868	2341	13	into	into	IN
hvd.rsl868	2341	14	a	a	DT
hvd.rsl868	2341	15	buttered	buttered	JJ
hvd.rsl868	2341	16	mold	mold	NN
hvd.rsl868	2341	17	,	,	,
hvd.rsl868	2341	18	set	set	VBN
hvd.rsl868	2341	19	in	in	IN
hvd.rsl868	2341	20	a	a	DT
hvd.rsl868	2341	21	pan	pan	NN
hvd.rsl868	2341	22	of	of	IN
hvd.rsl868	2341	23	hot	hot	JJ
hvd.rsl868	2341	24	water	water	NN
hvd.rsl868	2341	25	and	and	CC
hvd.rsl868	2341	26	bake	bake	VB
hvd.rsl868	2341	27	in	in	RP
hvd.rsl868	2341	28	the	the	DT
hvd.rsl868	2341	29	oven	oven	NN
hvd.rsl868	2341	30	until	until	IN
hvd.rsl868	2341	31	the	the	DT
hvd.rsl868	2341	32	center	center	NN
hvd.rsl868	2341	33	is	be	VBZ
hvd.rsl868	2341	34	firm	firm	JJ
hvd.rsl868	2341	35	.	.	.
hvd.rsl868	2342	1	Serve	serve	VB
hvd.rsl868	2342	2	turned	turn	VBN
hvd.rsl868	2342	3	from	from	IN
hvd.rsl868	2342	4	the	the	DT
hvd.rsl868	2342	5	mold	mold	NN
hvd.rsl868	2342	6	and	and	CC
hvd.rsl868	2342	7	accompanied	accompany	VBN
hvd.rsl868	2342	8	by	by	IN
hvd.rsl868	2342	9	a	a	DT
hvd.rsl868	2342	10	rich	rich	JJ
hvd.rsl868	2342	11	cream	cream	NN
hvd.rsl868	2342	12	sauce	sauce	NN
hvd.rsl868	2342	13	made	make	VBN
hvd.rsl868	2342	14	from	from	IN
hvd.rsl868	2342	15	one	one	CD
hvd.rsl868	2342	16	tablespoon	tablespoon	NN
hvd.rsl868	2342	17	each	each	DT
hvd.rsl868	2342	18	of	of	IN
hvd.rsl868	2342	19	flour	flour	NN
hvd.rsl868	2342	20	and	and	CC
hvd.rsl868	2342	21	butter	butter	NN
hvd.rsl868	2342	22	with	with	IN
hvd.rsl868	2342	23	a	a	DT
hvd.rsl868	2342	24	cup	cup	NN
hvd.rsl868	2342	25	of	of	IN
hvd.rsl868	2342	26	scalded	scald	VBN
hvd.rsl868	2342	27	cream	cream	NN
hvd.rsl868	2342	28	or	or	CC
hvd.rsl868	2342	29	rich	rich	JJ
hvd.rsl868	2342	30	milk	milk	NN
hvd.rsl868	2342	31	and	and	CC
hvd.rsl868	2342	32	seasoning	seasoning	NN
hvd.rsl868	2342	33	of	of	IN
hvd.rsl868	2342	34	salt	salt	NN
hvd.rsl868	2342	35	,	,	,
hvd.rsl868	2342	36	pepper	pepper	NN
hvd.rsl868	2342	37	,	,	,
hvd.rsl868	2342	38	celery	celery	NN
hvd.rsl868	2342	39	salt	salt	NN
hvd.rsl868	2342	40	and	and	CC
hvd.rsl868	2342	41	mace	mace	NN
hvd.rsl868	2342	42	.	.	.
hvd.rsl868	2343	1	This	this	DT
hvd.rsl868	2343	2	can	can	MD
hvd.rsl868	2343	3	be	be	VB
hvd.rsl868	2343	4	baked	bake	VBN
hvd.rsl868	2343	5	in	in	IN
hvd.rsl868	2343	6	individual	individual	JJ
hvd.rsl868	2343	7	molds	mold	NNS
hvd.rsl868	2343	8	if	if	IN
hvd.rsl868	2343	9	desired	desire	VBN
hvd.rsl868	2343	10	.	.	.
hvd.rsl868	2344	1	Scalloped	Scalloped	NNP
hvd.rsl868	2344	2	Squash.—Two	squash.—two	CD
hvd.rsl868	2344	3	cupfuls	cupful	NNS
hvd.rsl868	2344	4	of	of	IN
hvd.rsl868	2344	5	boiled	boil	VBN
hvd.rsl868	2344	6	squash	squash	NN
hvd.rsl868	2344	7	run	run	NN
hvd.rsl868	2344	8	through	through	IN
hvd.rsl868	2344	9	a	a	DT
hvd.rsl868	2344	10	colander	colander	NN
hvd.rsl868	2344	11	,	,	,
hvd.rsl868	2344	12	and	and	CC
hvd.rsl868	2344	13	then	then	RB
hvd.rsl868	2344	14	let	let	VB
hvd.rsl868	2344	15	cool	cool	VB
hvd.rsl868	2344	16	;	;	:
hvd.rsl868	2344	17	two	two	CD
hvd.rsl868	2344	18	eggs	egg	NNS
hvd.rsl868	2344	19	,	,	,
hvd.rsl868	2344	20	a	a	DT
hvd.rsl868	2344	21	tablespoonful	tablespoonful	NN
hvd.rsl868	2344	22	of	of	IN
hvd.rsl868	2344	23	melted	melt	VBN
hvd.rsl868	2344	24	butter	butter	NN
hvd.rsl868	2344	25	,	,	,
hvd.rsl868	2344	26	half	half	PDT
hvd.rsl868	2344	27	a	a	DT
hvd.rsl868	2344	28	cup	cup	NN
hvd.rsl868	2344	29	of	of	IN
hvd.rsl868	2344	30	milk	milk	NN
hvd.rsl868	2344	31	;	;	:
hvd.rsl868	2344	32	pepper	pepper	NN
hvd.rsl868	2344	33	and	and	CC
hvd.rsl868	2344	34	salt	salt	NN
hvd.rsl868	2344	35	;	;	:
hvd.rsl868	2344	36	half	half	PDT
hvd.rsl868	2344	37	a	a	DT
hvd.rsl868	2344	38	cupful	cupful	NN
hvd.rsl868	2344	39	of	of	IN
hvd.rsl868	2344	40	bread	bread	NN
hvd.rsl868	2344	41	crumbs	crumb	NNS
hvd.rsl868	2344	42	.	.	.
hvd.rsl868	2345	1	Beat	beat	NN
hvd.rsl868	2345	2	eggs	egg	NNS
hvd.rsl868	2345	3	,	,	,
hvd.rsl868	2345	4	butter	butter	NN
hvd.rsl868	2345	5	and	and	CC
hvd.rsl868	2345	6	milk	milk	NN
hvd.rsl868	2345	7	and	and	CC
hvd.rsl868	2345	8	squash	squash	NN
hvd.rsl868	2345	9	light	light	NN
hvd.rsl868	2345	10	;	;	:
hvd.rsl868	2345	11	season	season	NN
hvd.rsl868	2345	12	;	;	:
hvd.rsl868	2345	13	pour	pour	VB
hvd.rsl868	2345	14	into	into	IN
hvd.rsl868	2345	15	a	a	DT
hvd.rsl868	2345	16	buttered	butter	VBN
hvd.rsl868	2345	17	bake	bake	NN
hvd.rsl868	2345	18	dish	dish	NN
hvd.rsl868	2345	19	,	,	,
hvd.rsl868	2345	20	sift	sift	VB
hvd.rsl868	2345	21	crumbs	crumb	NNS
hvd.rsl868	2345	22	over	over	IN
hvd.rsl868	2345	23	it	-PRON-	PRP
hvd.rsl868	2345	24	and	and	CC
hvd.rsl868	2345	25	bake	bake	VB
hvd.rsl868	2345	26	,	,	,
hvd.rsl868	2345	27	covered	cover	VBN
hvd.rsl868	2345	28	,	,	,
hvd.rsl868	2345	29	half	half	PDT
hvd.rsl868	2345	30	an	an	DT
hvd.rsl868	2345	31	hour	hour	NN
hvd.rsl868	2345	32	;	;	:
hvd.rsl868	2345	33	then	then	RB
hvd.rsl868	2345	34	brown	brown	NNP
hvd.rsl868	2345	35	lightly	lightly	RB
hvd.rsl868	2345	36	.	.	.
hvd.rsl868	2346	1	Stewed	Stewed	NNP
hvd.rsl868	2346	2	Summer	Summer	NNP
hvd.rsl868	2346	3	Squash.—Wash	Squash.—Wash	NNP
hvd.rsl868	2346	4	,	,	,
hvd.rsl868	2346	5	pare	pare	VB
hvd.rsl868	2346	6	,	,	,
hvd.rsl868	2346	7	cut	cut	VBN
hvd.rsl868	2346	8	into	into	IN
hvd.rsl868	2346	9	pieces	piece	NNS
hvd.rsl868	2346	10	after	after	IN
hvd.rsl868	2346	11	removing	remove	VBG
hvd.rsl868	2346	12	the	the	DT
hvd.rsl868	2346	13	seeds	seed	NNS
hvd.rsl868	2346	14	,	,	,
hvd.rsl868	2346	15	cook	cook	VB
hvd.rsl868	2346	16	in	in	IN
hvd.rsl868	2346	17	a	a	DT
hvd.rsl868	2346	18	small	small	JJ
hvd.rsl868	2346	19	quantity	quantity	NN
hvd.rsl868	2346	20	of	of	IN
hvd.rsl868	2346	21	water	water	NN
hvd.rsl868	2346	22	until	until	IN
hvd.rsl868	2346	23	tender	tender	NN
hvd.rsl868	2346	24	;	;	:
hvd.rsl868	2346	25	drain	drain	NN
hvd.rsl868	2346	26	and	and	CC
hvd.rsl868	2346	27	press	press	NN
hvd.rsl868	2346	28	dry	dry	JJ
hvd.rsl868	2346	29	,	,	,
hvd.rsl868	2346	30	salt	salt	NN
hvd.rsl868	2346	31	slightly	slightly	RB
hvd.rsl868	2346	32	and	and	CC
hvd.rsl868	2346	33	serve	serve	VB
hvd.rsl868	2346	34	on	on	IN
hvd.rsl868	2346	35	golden	golden	RB
hvd.rsl868	2346	36	-	-	HYPH
hvd.rsl868	2346	37	browned	brown	VBN
hvd.rsl868	2346	38	toast	toast	NN
hvd.rsl868	2346	39	with	with	IN
hvd.rsl868	2346	40	a	a	DT
hvd.rsl868	2346	41	cream	cream	NN
hvd.rsl868	2346	42	dress-	dress-	NN
hvd.rsl868	2346	43	ing	e	VBG
hvd.rsl868	2346	44	made	make	VBN
hvd.rsl868	2346	45	as	as	IN
hvd.rsl868	2346	46	follows	follow	VBZ
hvd.rsl868	2346	47	:	:	:
hvd.rsl868	2346	48	Into	into	IN
hvd.rsl868	2346	49	half	half	PDT
hvd.rsl868	2346	50	a	a	DT
hvd.rsl868	2346	51	pint	pint	NN
hvd.rsl868	2346	52	of	of	IN
hvd.rsl868	2346	53	rich	rich	JJ
hvd.rsl868	2346	54	milk	milk	NN
hvd.rsl868	2346	55	stir	stir	VB
hvd.rsl868	2346	56	one	one	CD
hvd.rsl868	2346	57	teaspoonful	teaspoonful	NN
hvd.rsl868	2346	58	of	of	IN
hvd.rsl868	2346	59	cornstarch	cornstarch	NN
hvd.rsl868	2346	60	,	,	,
hvd.rsl868	2346	61	let	let	VB
hvd.rsl868	2346	62	boil	boil	VB
hvd.rsl868	2346	63	until	until	IN
hvd.rsl868	2346	64	slightly	slightly	RB
hvd.rsl868	2346	65	thickened	thickened	JJ
hvd.rsl868	2346	66	,	,	,
hvd.rsl868	2346	67	then	then	RB
hvd.rsl868	2346	68	pour	pour	VB
hvd.rsl868	2346	69	it	-PRON-	PRP
hvd.rsl868	2346	70	over	over	IN
hvd.rsl868	2346	71	the	the	DT
hvd.rsl868	2346	72	toast	toast	NN
hvd.rsl868	2346	73	and	and	CC
hvd.rsl868	2346	74	squash	squash	NN
hvd.rsl868	2346	75	.	.	.
hvd.rsl868	2347	1	Sweet	Sweet	NNP
hvd.rsl868	2347	2	Potato	Potato	NNP
hvd.rsl868	2347	3	,	,	,
hvd.rsl868	2347	4	Southern	Southern	NNP
hvd.rsl868	2347	5	Style.—Peel	Style.—Peel	NNP
hvd.rsl868	2347	6	and	and	CC
hvd.rsl868	2347	7	boil	boil	VBP
hvd.rsl868	2347	8	until	until	IN
hvd.rsl868	2347	9	they	-PRON-	PRP
hvd.rsl868	2347	10	are	be	VBP
hvd.rsl868	2347	11	thoroughly	thoroughly	RB
hvd.rsl868	2347	12	but	but	CC
hvd.rsl868	2347	13	not	not	RB
hvd.rsl868	2347	14	too	too	RB
hvd.rsl868	2347	15	well	well	RB
hvd.rsl868	2347	16	cooked	cooked	JJ
hvd.rsl868	2347	17	.	.	.
hvd.rsl868	2348	1	Then	then	RB
hvd.rsl868	2348	2	they	-PRON-	PRP
hvd.rsl868	2348	3	should	should	MD
hvd.rsl868	2348	4	be	be	VB
hvd.rsl868	2348	5	cut	cut	VBN
hvd.rsl868	2348	6	into	into	IN
hvd.rsl868	2348	7	four	four	CD
hvd.rsl868	2348	8	pieces	piece	NNS
hvd.rsl868	2348	9	length-	length-	RB
hvd.rsl868	2348	10	wise	wise	JJ
hvd.rsl868	2348	11	and	and	CC
hvd.rsl868	2348	12	placed	place	VBN
hvd.rsl868	2348	13	in	in	IN
hvd.rsl868	2348	14	a	a	DT
hvd.rsl868	2348	15	tin	tin	NN
hvd.rsl868	2348	16	baking	baking	NN
hvd.rsl868	2348	17	pan	pan	NN
hvd.rsl868	2348	18	.	.	.
hvd.rsl868	2349	1	Butter	butter	NN
hvd.rsl868	2349	2	and	and	CC
hvd.rsl868	2349	3	sugar	sugar	NN
hvd.rsl868	2349	4	should	should	MD
hvd.rsl868	2349	5	be	be	VB
hvd.rsl868	2349	6	placed	place	VBN
hvd.rsl868	2349	7	over	over	IN
hvd.rsl868	2349	8	the	the	DT
hvd.rsl868	2349	9	potatoes	potato	NNS
hvd.rsl868	2349	10	abundantly	abundantly	RB
hvd.rsl868	2349	11	before	before	IN
hvd.rsl868	2349	12	they	-PRON-	PRP
hvd.rsl868	2349	13	are	be	VBP
hvd.rsl868	2349	14	put	put	VBN
hvd.rsl868	2349	15	in	in	IN
hvd.rsl868	2349	16	the	the	DT
hvd.rsl868	2349	17	oven	oven	NN
hvd.rsl868	2349	18	to	to	TO
hvd.rsl868	2349	19	bake	bake	VB
hvd.rsl868	2349	20	slowly	slowly	RB
hvd.rsl868	2349	21	.	.	.
hvd.rsl868	2350	1	After	after	IN
hvd.rsl868	2350	2	a	a	DT
hvd.rsl868	2350	3	while	while	NN
hvd.rsl868	2350	4	,	,	,
hvd.rsl868	2350	5	the	the	DT
hvd.rsl868	2350	6	butter	butter	NN
hvd.rsl868	2350	7	and	and	CC
hvd.rsl868	2350	8	sugar	sugar	NN
hvd.rsl868	2350	9	mingling	mingle	VBG
hvd.rsl868	2350	10	with	with	IN
hvd.rsl868	2350	11	the	the	DT
hvd.rsl868	2350	12	juice	juice	NN
hvd.rsl868	2350	13	of	of	IN
hvd.rsl868	2350	14	the	the	DT
hvd.rsl868	2350	15	potatoes	potato	NNS
hvd.rsl868	2350	16	,	,	,
hvd.rsl868	2350	17	forms	form	VBZ
hvd.rsl868	2350	18	a	a	DT
hvd.rsl868	2350	19	delicate	delicate	JJ
hvd.rsl868	2350	20	crust	crust	NN
hvd.rsl868	2350	21	that	that	WDT
hvd.rsl868	2350	22	should	should	MD
hvd.rsl868	2350	23	be	be	VB
hvd.rsl868	2350	24	cooked	cook	VBN
hvd.rsl868	2350	25	until	until	IN
hvd.rsl868	2350	26	it	-PRON-	PRP
hvd.rsl868	2350	27	has	have	VBZ
hvd.rsl868	2350	28	CHAPTER	chapter	NN
hvd.rsl868	2350	29	XI	XI	NNP
hvd.rsl868	2350	30	.	.	.
hvd.rsl868	2351	1	CANNING	canning	NN
hvd.rsl868	2351	2	AND	and	CC
hvd.rsl868	2351	3	PRESERVING	preserving	NN
hvd.rsl868	2351	4	.	.	.
hvd.rsl868	2352	1	is	be	VBZ
hvd.rsl868	2352	2	chapter	chapter	NN
hvd.rsl868	2352	3	does	do	VBZ
hvd.rsl868	2352	4	not	not	RB
hvd.rsl868	2352	5	aim	aim	VB
hvd.rsl868	2352	6	to	to	TO
hvd.rsl868	2352	7	cover	cover	VB
hvd.rsl868	2352	8	the	the	DT
hvd.rsl868	2352	9	entire	entire	JJ
hvd.rsl868	2352	10	ground	ground	NN
hvd.rsl868	2352	11	,	,	,
hvd.rsl868	2352	12	but	but	CC
hvd.rsl868	2352	13	to	to	TO
hvd.rsl868	2352	14	give	give	VB
hvd.rsl868	2352	15	the	the	DT
hvd.rsl868	2352	16	experience	experience	NN
hvd.rsl868	2352	17	of	of	IN
hvd.rsl868	2352	18	other	other	JJ
hvd.rsl868	2352	19	housewives	housewife	NNS
hvd.rsl868	2352	20	,	,	,
hvd.rsl868	2352	21	which	which	WDT
hvd.rsl868	2352	22	may	may	MD
hvd.rsl868	2352	23	include	include	VB
hvd.rsl868	2352	24	some	some	DT
hvd.rsl868	2352	25	in-	in-	JJ
hvd.rsl868	2352	26	ition	ition	NN
hvd.rsl868	2352	27	not	not	RB
hvd.rsl868	2352	28	generally	generally	RB
hvd.rsl868	2352	29	found	find	VBN
hvd.rsl868	2352	30	in	in	IN
hvd.rsl868	2352	31	print	print	NN
hvd.rsl868	2352	32	.	.	.
hvd.rsl868	2353	1	There	there	EX
hvd.rsl868	2353	2	are	be	VBP
hvd.rsl868	2353	3	still	still	RB
hvd.rsl868	2353	4	many	many	JJ
hvd.rsl868	2353	5	housewives	housewife	NNS
hvd.rsl868	2353	6	laboriously	laboriously	RB
hvd.rsl868	2353	7	can	can	MD
hvd.rsl868	2353	8	fruit	fruit	NN
hvd.rsl868	2353	9	by	by	IN
hvd.rsl868	2353	10	cooking	cook	VBG
hvd.rsl868	2353	11	it	-PRON-	PRP
hvd.rsl868	2353	12	in	in	IN
hvd.rsl868	2353	13	a	a	DT
hvd.rsl868	2353	14	kettle	kettle	NN
hvd.rsl868	2353	15	,	,	,
hvd.rsl868	2353	16	and	and	CC
hvd.rsl868	2353	17	then	then	RB
hvd.rsl868	2353	18	lifting	lift	VBG
hvd.rsl868	2353	19	it	-PRON-	PRP
hvd.rsl868	2353	20	the	the	DT
hvd.rsl868	2353	21	jars	jar	NNS
hvd.rsl868	2353	22	;	;	:
hvd.rsl868	2353	23	we	-PRON-	PRP
hvd.rsl868	2353	24	make	make	VBP
hvd.rsl868	2353	25	preserves	preserve	NNS
hvd.rsl868	2353	26	in	in	IN
hvd.rsl868	2353	27	that	that	DT
hvd.rsl868	2353	28	way	way	NN
hvd.rsl868	2353	29	,	,	,
hvd.rsl868	2353	30	but	but	CC
hvd.rsl868	2353	31	our	-PRON-	PRP$
hvd.rsl868	2353	32	canned	can	VBN
hvd.rsl868	2353	33	fruit	fruit	NN
hvd.rsl868	2353	34	ncked	ncke	VBN
hvd.rsl868	2353	35	into	into	IN
hvd.rsl868	2353	36	jars	jar	NNS
hvd.rsl868	2353	37	,	,	,
hvd.rsl868	2353	38	covered	cover	VBN
hvd.rsl868	2353	39	with	with	IN
hvd.rsl868	2353	40	hot	hot	JJ
hvd.rsl868	2353	41	syrup	syrup	NN
hvd.rsl868	2353	42	,	,	,
hvd.rsl868	2353	43	and	and	CC
hvd.rsl868	2353	44	then	then	RB
hvd.rsl868	2353	45	cooked	cook	VBN
hvd.rsl868	2353	46	by	by	IN
hvd.rsl868	2353	47	standing	stand	VBG
hvd.rsl868	2353	48	jars	jar	NNS
hvd.rsl868	2353	49	in	in	IN
hvd.rsl868	2353	50	water	water	NN
hvd.rsl868	2353	51	in	in	IN
hvd.rsl868	2353	52	a	a	DT
hvd.rsl868	2353	53	wash	wash	NN
hvd.rsl868	2353	54	boiler	boiler	NN
hvd.rsl868	2353	55	.	.	.
hvd.rsl868	2354	1	Instead	instead	RB
hvd.rsl868	2354	2	of	of	IN
hvd.rsl868	2354	3	putting	put	VBG
hvd.rsl868	2354	4	odd	odd	JJ
hvd.rsl868	2354	5	pieces	piece	NNS
hvd.rsl868	2354	6	of	of	IN
hvd.rsl868	2354	7	board	board	NN
hvd.rsl868	2354	8	the	the	DT
hvd.rsl868	2354	9	bottom	bottom	NN
hvd.rsl868	2354	10	of	of	IN
hvd.rsl868	2354	11	the	the	DT
hvd.rsl868	2354	12	boiler	boiler	NN
hvd.rsl868	2354	13	to	to	TO
hvd.rsl868	2354	14	rest	rest	VB
hvd.rsl868	2354	15	the	the	DT
hvd.rsl868	2354	16	jars	jar	NNS
hvd.rsl868	2354	17	on	on	RP
hvd.rsl868	2354	18	,	,	,
hvd.rsl868	2354	19	have	have	VBP
hvd.rsl868	2354	20	a	a	DT
hvd.rsl868	2354	21	board	board	NN
hvd.rsl868	2354	22	made	make	VBN
hvd.rsl868	2354	23	to	to	TO
hvd.rsl868	2354	24	fit	fit	VB
hvd.rsl868	2354	25	,	,	,
hvd.rsl868	2354	26	th	th	XX
hvd.rsl868	2354	27	three	three	CD
hvd.rsl868	2354	28	cleats	cleat	NNS
hvd.rsl868	2354	29	across	across	IN
hvd.rsl868	2354	30	it	-PRON-	PRP
hvd.rsl868	2354	31	underneath	underneath	RB
hvd.rsl868	2354	32	and	and	CC
hvd.rsl868	2354	33	a	a	DT
hvd.rsl868	2354	34	number	number	NN
hvd.rsl868	2354	35	of	of	IN
hvd.rsl868	2354	36	auger	auger	NN
hvd.rsl868	2354	37	holes	hole	NNS
hvd.rsl868	2354	38	bored	bore	VBN
hvd.rsl868	2354	39	it	-PRON-	PRP
hvd.rsl868	2354	40	so	so	IN
hvd.rsl868	2354	41	that	that	IN
hvd.rsl868	2354	42	the	the	DT
hvd.rsl868	2354	43	water	water	NN
hvd.rsl868	2354	44	passes	pass	VBZ
hvd.rsl868	2354	45	through	through	RB
hvd.rsl868	2354	46	.	.	.
hvd.rsl868	2355	1	We	-PRON-	PRP
hvd.rsl868	2355	2	usually	usually	RB
hvd.rsl868	2355	3	put	put	VBP
hvd.rsl868	2355	4	enough	enough	JJ
hvd.rsl868	2355	5	water	water	NN
hvd.rsl868	2355	6	to	to	IN
hvd.rsl868	2355	7	jme	jme	NNP
hvd.rsl868	2355	8	half	half	NNP
hvd.rsl868	2355	9	way	way	NN
hvd.rsl868	2355	10	up	up	IN
hvd.rsl868	2355	11	the	the	DT
hvd.rsl868	2355	12	jars	jar	NNS
hvd.rsl868	2355	13	,	,	,
hvd.rsl868	2355	14	but	but	CC
hvd.rsl868	2355	15	some	some	DT
hvd.rsl868	2355	16	housekeepers	housekeeper	NNS
hvd.rsl868	2355	17	elevate	elevate	VBP
hvd.rsl868	2355	18	the	the	DT
hvd.rsl868	2355	19	jars	jar	NNS
hvd.rsl868	2355	20	above	above	IN
hvd.rsl868	2355	21	le	le	NNP
hvd.rsl868	2355	22	water	water	NN
hvd.rsl868	2355	23	and	and	CC
hvd.rsl868	2355	24	cover	cover	VB
hvd.rsl868	2355	25	the	the	DT
hvd.rsl868	2355	26	boiler	boiler	NN
hvd.rsl868	2355	27	closely	closely	RB
hvd.rsl868	2355	28	,	,	,
hvd.rsl868	2355	29	thus	thus	RB
hvd.rsl868	2355	30	cooking	cook	VBG
hvd.rsl868	2355	31	the	the	DT
hvd.rsl868	2355	32	fruit	fruit	NN
hvd.rsl868	2355	33	in	in	IN
hvd.rsl868	2355	34	the	the	DT
hvd.rsl868	2355	35	steam	steam	NN
hvd.rsl868	2355	36	.	.	.
hvd.rsl868	2356	1	Jf	Jf	NNP
hvd.rsl868	2356	2	course	course	NN
hvd.rsl868	2356	3	there	there	EX
hvd.rsl868	2356	4	are	be	VBP
hvd.rsl868	2356	5	cooking	cooking	NN
hvd.rsl868	2356	6	kettles	kettle	NNS
hvd.rsl868	2356	7	made	make	VBN
hvd.rsl868	2356	8	for	for	IN
hvd.rsl868	2356	9	this	this	DT
hvd.rsl868	2356	10	purpose	purpose	NN
hvd.rsl868	2356	11	which	which	WDT
hvd.rsl868	2356	12	are	be	VBP
hvd.rsl868	2356	13	nore	nore	RB
hvd.rsl868	2356	14	convenient	convenient	JJ
hvd.rsl868	2356	15	than	than	IN
hvd.rsl868	2356	16	a	a	DT
hvd.rsl868	2356	17	wash	wash	NN
hvd.rsl868	2356	18	boiler	boiler	NN
hvd.rsl868	2356	19	.	.	.
hvd.rsl868	2357	1	Fruit	fruit	NN
hvd.rsl868	2357	2	is	be	VBZ
hvd.rsl868	2357	3	canned	can	VBN
hvd.rsl868	2357	4	without	without	IN
hvd.rsl868	2357	5	sugar	sugar	NN
hvd.rsl868	2357	6	after	after	IN
hvd.rsl868	2357	7	the	the	DT
hvd.rsl868	2357	8	following	following	JJ
hvd.rsl868	2357	9	method	method	NN
hvd.rsl868	2357	10	:	:	:
hvd.rsl868	2357	11	Fill	fill	VB
hvd.rsl868	2357	12	the	the	DT
hvd.rsl868	2357	13	jars	jar	NNS
hvd.rsl868	2357	14	with	with	IN
hvd.rsl868	2357	15	fruit	fruit	NN
hvd.rsl868	2357	16	;	;	:
hvd.rsl868	2357	17	then	then	RB
hvd.rsl868	2357	18	pour	pour	VB
hvd.rsl868	2357	19	in	in	RP
hvd.rsl868	2357	20	as	as	RB
hvd.rsl868	2357	21	much	much	JJ
hvd.rsl868	2357	22	water	water	NN
hvd.rsl868	2357	23	as	as	IN
hvd.rsl868	2357	24	they	-PRON-	PRP
hvd.rsl868	2357	25	will	will	MD
hvd.rsl868	2357	26	hold	hold	VB
hvd.rsl868	2357	27	;	;	:
hvd.rsl868	2357	28	adjust	adjust	VB
hvd.rsl868	2357	29	the	the	DT
hvd.rsl868	2357	30	rubbers	rubber	NNS
hvd.rsl868	2357	31	;	;	,
hvd.rsl868	2357	32	lay	lie	VBD
hvd.rsl868	2357	33	the	the	DT
hvd.rsl868	2357	34	lids	lid	NNS
hvd.rsl868	2357	35	carefully	carefully	RB
hvd.rsl868	2357	36	on	on	IN
hvd.rsl868	2357	37	top	top	NN
hvd.rsl868	2357	38	without	without	IN
hvd.rsl868	2357	39	fastening	fasten	VBG
hvd.rsl868	2357	40	them	-PRON-	PRP
hvd.rsl868	2357	41	down	down	RP
hvd.rsl868	2357	42	;	;	:
hvd.rsl868	2357	43	stand	stand	VB
hvd.rsl868	2357	44	the	the	DT
hvd.rsl868	2357	45	jars	jar	NNS
hvd.rsl868	2357	46	in	in	IN
hvd.rsl868	2357	47	a	a	DT
hvd.rsl868	2357	48	wash	wash	NN
hvd.rsl868	2357	49	boiler	boiler	NN
hvd.rsl868	2357	50	,	,	,
hvd.rsl868	2357	51	the	the	DT
hvd.rsl868	2357	52	bottom	bottom	NN
hvd.rsl868	2357	53	of	of	IN
hvd.rsl868	2357	54	which	which	WDT
hvd.rsl868	2357	55	has	have	VBZ
hvd.rsl868	2357	56	been	be	VBN
hvd.rsl868	2357	57	protected	protect	VBN
hvd.rsl868	2357	58	with	with	IN
hvd.rsl868	2357	59	a	a	DT
hvd.rsl868	2357	60	rack	rack	NN
hvd.rsl868	2357	61	;	;	:
hvd.rsl868	2357	62	surround	surround	VB
hvd.rsl868	2357	63	them	-PRON-	PRP
hvd.rsl868	2357	64	with	with	IN
hvd.rsl868	2357	65	cold	cold	JJ
hvd.rsl868	2357	66	water	water	NN
hvd.rsl868	2357	67	;	;	:
hvd.rsl868	2357	68	put	put	VB
hvd.rsl868	2357	69	the	the	DT
hvd.rsl868	2357	70	lid	lid	NN
hvd.rsl868	2357	71	on	on	IN
hvd.rsl868	2357	72	the	the	DT
hvd.rsl868	2357	73	boiler	boiler	NN
hvd.rsl868	2357	74	;	;	:
hvd.rsl868	2357	75	bring	bring	VB
hvd.rsl868	2357	76	to	to	IN
hvd.rsl868	2357	77	boiling	boiling	NN
hvd.rsl868	2357	78	point	point	NN
hvd.rsl868	2357	79	and	and	CC
hvd.rsl868	2357	80	boil	boil	NN
hvd.rsl868	2357	81	strawberries	strawberry	NNS
hvd.rsl868	2357	82	,	,	,
hvd.rsl868	2357	83	blackberries	blackberry	NNS
hvd.rsl868	2357	84	,	,	,
hvd.rsl868	2357	85	raspberries	raspberry	NNS
hvd.rsl868	2357	86	and	and	CC
hvd.rsl868	2357	87	curranti	curranti	NN
hvd.rsl868	2357	88	for	for	IN
hvd.rsl868	2357	89	twenty	twenty	CD
hvd.rsl868	2357	90	minutes	minute	NNS
hvd.rsl868	2357	91	;	;	:
hvd.rsl868	2357	92	cherries	cherry	NNS
hvd.rsl868	2357	93	,	,	,
hvd.rsl868	2357	94	for	for	IN
hvd.rsl868	2357	95	three	three	CD
hvd.rsl868	2357	96	-	-	HYPH
hvd.rsl868	2357	97	quarters	quarter	NNS
hvd.rsl868	2357	98	of	of	IN
hvd.rsl868	2357	99	an	an	DT
hvd.rsl868	2357	100	hour	hour	NN
hvd.rsl868	2357	101	;	;	:
hvd.rsl868	2357	102	pineapples	pineapple	NNS
hvd.rsl868	2357	103	,	,	,
hvd.rsl868	2357	104	for	for	IN
hvd.rsl868	2357	105	half	half	PDT
hvd.rsl868	2357	106	an	an	DT
hvd.rsl868	2357	107	hour	hour	NN
hvd.rsl868	2357	108	;	;	:
hvd.rsl868	2357	109	peaches	peach	NNS
hvd.rsl868	2357	110	and	and	CC
hvd.rsl868	2357	111	pears	pear	NNS
hvd.rsl868	2357	112	,	,	,
hvd.rsl868	2357	113	for	for	IN
hvd.rsl868	2357	114	half	half	PDT
hvd.rsl868	2357	115	an	an	DT
hvd.rsl868	2357	116	hour	hour	NN
hvd.rsl868	2357	117	.	.	.
hvd.rsl868	2358	1	Strawberries	strawberry	NNS
hvd.rsl868	2358	2	and	and	CC
hvd.rsl868	2358	3	raspberries	raspberry	NNS
hvd.rsl868	2358	4	are	be	VBP
hvd.rsl868	2358	5	better	well	JJR
hvd.rsl868	2358	6	without	without	IN
hvd.rsl868	2358	7	water	water	NN
hvd.rsl868	2358	8	.	.	.
hvd.rsl868	2359	1	Fill	fill	VB
hvd.rsl868	2359	2	the	the	DT
hvd.rsl868	2359	3	jars	jar	NNS
hvd.rsl868	2359	4	with	with	IN
hvd.rsl868	2359	5	fruit	fruit	NN
hvd.rsl868	2359	6	,	,	,
hvd.rsl868	2359	7	bring	bring	VB
hvd.rsl868	2359	8	them	-PRON-	PRP
hvd.rsl868	2359	9	to	to	IN
hvd.rsl868	2359	10	boiling	boiling	NN
hvd.rsl868	2359	11	point	point	NN
hvd.rsl868	2359	12	,	,	,
hvd.rsl868	2359	13	and	and	CC
hvd.rsl868	2359	14	when	when	WRB
hvd.rsl868	2359	15	the	the	DT
hvd.rsl868	2359	16	fruit	fruit	NN
hvd.rsl868	2359	17	shrinks	shrink	VBZ
hvd.rsl868	2359	18	or	or	CC
hvd.rsl868	2359	19	settles	settle	VBZ
hvd.rsl868	2359	20	you	-PRON-	PRP
hvd.rsl868	2359	21	may	may	MD
hvd.rsl868	2359	22	fill	fill	VB
hvd.rsl868	2359	23	two	two	CD
hvd.rsl868	2359	24	jars	jar	NNS
hvd.rsl868	2359	25	from	from	IN
hvd.rsl868	2359	26	a	a	DT
hvd.rsl868	2359	27	third	third	NN
hvd.rsl868	2359	28	;	;	:
hvd.rsl868	2359	29	put	put	VB
hvd.rsl868	2359	30	them	-PRON-	PRP
hvd.rsl868	2359	31	back	back	RB
hvd.rsl868	2359	32	in	in	IN
hvd.rsl868	2359	33	the	the	DT
hvd.rsl868	2359	34	boiler	boiler	NN
hvd.rsl868	2359	35	;	;	:
hvd.rsl868	2359	36	cook	cook	VB
hvd.rsl868	2359	37	for	for	IN
hvd.rsl868	2359	38	five	five	CD
hvd.rsl868	2359	39	or	or	CC
hvd.rsl868	2359	40	10	10	CD
hvd.rsl868	2359	41	minutes	minute	NNS
hvd.rsl868	2359	42	longer	long	RBR
hvd.rsl868	2359	43	and	and	CC
hvd.rsl868	2359	44	then	then	RB
hvd.rsl868	2359	45	fasten	fasten	VB
hvd.rsl868	2359	46	on	on	IN
hvd.rsl868	2359	47	the	the	DT
hvd.rsl868	2359	48	lids	lid	NNS
hvd.rsl868	2359	49	.	.	.
hvd.rsl868	2360	1	Seal	seal	VB
hvd.rsl868	2360	2	the	the	DT
hvd.rsl868	2360	3	jars	jar	NNS
hvd.rsl868	2360	4	.	.	.
hvd.rsl868	2361	1	Lift	lift	VB
hvd.rsl868	2361	2	the	the	DT
hvd.rsl868	2361	3	jar	jar	NN
hvd.rsl868	2361	4	*	*	NFP
hvd.rsl868	2361	5	one	one	CD
hvd.rsl868	2361	6	at	at	IN
hvd.rsl868	2361	7	a	a	DT
hvd.rsl868	2361	8	time	time	NN
hvd.rsl868	2361	9	and	and	CC
hvd.rsl868	2361	10	screw	screw	VB
hvd.rsl868	2361	11	on	on	RP
hvd.rsl868	2361	12	the	the	DT
hvd.rsl868	2361	13	lids	lid	NNS
hvd.rsl868	2361	14	without	without	IN
hvd.rsl868	2361	15	lifting	lift	VBG
hvd.rsl868	2361	16	them	-PRON-	PRP
hvd.rsl868	2361	17	.	.	.
hvd.rsl868	2362	1	Wipe	wipe	VB
hvd.rsl868	2362	2	the	the	DT
hvd.rsl868	2362	3	jars	jar	NNS
hvd.rsl868	2362	4	,	,	,
hvd.rsl868	2362	5	put	put	VBD
hvd.rsl868	2362	6	them	-PRON-	PRP
hvd.rsl868	2362	7	into	into	IN
hvd.rsl868	2362	8	a	a	DT
hvd.rsl868	2362	9	cool	cool	JJ
hvd.rsl868	2362	10	place	place	NN
hvd.rsl868	2362	11	out	out	IN
hvd.rsl868	2362	12	of	of	IN
hvd.rsl868	2362	13	the	the	DT
hvd.rsl868	2362	14	draught	draught	NN
hvd.rsl868	2362	15	.	.	.
hvd.rsl868	2363	1	Next	next	JJ
hvd.rsl868	2363	2	morning	morning	NN
hvd.rsl868	2363	3	give	give	VB
hvd.rsl868	2363	4	each	each	DT
hvd.rsl868	2363	5	lid	lid	NN
hvd.rsl868	2363	6	a	a	DT
hvd.rsl868	2363	7	turn	turn	NN
hvd.rsl868	2363	8	and	and	CC
hvd.rsl868	2363	9	store	store	VB
hvd.rsl868	2363	10	in	in	IN
hvd.rsl868	2363	11	a	a	DT
hvd.rsl868	2363	12	cool	cool	JJ
hvd.rsl868	2363	13	dark	dark	JJ
hvd.rsl868	2363	14	place	place	NN
hvd.rsl868	2363	15	.	.	.
hvd.rsl868	2364	1	Canned	can	VBN
hvd.rsl868	2364	2	fruit	fruit	NN
hvd.rsl868	2364	3	may	may	MD
hvd.rsl868	2364	4	also	also	RB
hvd.rsl868	2364	5	be	be	VB
hvd.rsl868	2364	6	cooked	cook	VBN
hvd.rsl868	2364	7	in	in	IN
hvd.rsl868	2364	8	the	the	DT
hvd.rsl868	2364	9	oven	oven	NN
hvd.rsl868	2364	10	.	.	.
hvd.rsl868	2365	1	Pack	pack	VB
hvd.rsl868	2365	2	the	the	DT
hvd.rsl868	2365	3	prepared	prepared	JJ
hvd.rsl868	2365	4	fruit	fruit	NN
hvd.rsl868	2365	5	in	in	IN
hvd.rsl868	2365	6	the	the	DT
hvd.rsl868	2365	7	jars	jar	NNS
hvd.rsl868	2365	8	,	,	,
hvd.rsl868	2365	9	fill	fill	VB
hvd.rsl868	2365	10	up	up	RP
hvd.rsl868	2365	11	with	with	IN
hvd.rsl868	2365	12	hot	hot	JJ
hvd.rsl868	2365	13	syrup	syrup	NN
hvd.rsl868	2365	14	,	,	,
hvd.rsl868	2365	15	and	and	CC
hvd.rsl868	2365	16	lay	lie	VBD
hvd.rsl868	2365	17	the	the	DT
hvd.rsl868	2365	18	cover	cover	NN
hvd.rsl868	2365	19	on	on	IN
hvd.rsl868	2365	20	top	top	NN
hvd.rsl868	2365	21	of	of	IN
hvd.rsl868	2365	22	the	the	DT
hvd.rsl868	2365	23	jar	jar	NN
hvd.rsl868	2365	24	without	without	IN
hvd.rsl868	2365	25	fastening	fasten	VBG
hvd.rsl868	2365	26	.	.	.
hvd.rsl868	2366	1	Place	place	VB
hvd.rsl868	2366	2	in	in	IN
hvd.rsl868	2366	3	the	the	DT
hvd.rsl868	2366	4	oven	oven	NN
hvd.rsl868	2366	5	,	,	,
hvd.rsl868	2366	6	setting	set	VBG
hvd.rsl868	2366	7	in	in	RP
hvd.rsl868	2366	8	a	a	DT
hvd.rsl868	2366	9	dripping	dripping	NN
hvd.rsl868	2366	10	-	-	HYPH
hvd.rsl868	2366	11	pan	pan	NN
hvd.rsl868	2366	12	holding	holding	NN
hvd.rsl868	2366	13	about	about	RB
hvd.rsl868	2366	14	two	two	CD
hvd.rsl868	2366	15	inches	inch	NNS
hvd.rsl868	2366	16	of	of	IN
hvd.rsl868	2366	17	water	water	NN
hvd.rsl868	2366	18	,	,	,
hvd.rsl868	2366	19	or	or	CC
hvd.rsl868	2366	20	on	on	IN
hvd.rsl868	2366	21	a	a	DT
hvd.rsl868	2366	22	strip	strip	NN
hvd.rsl868	2366	23	of	of	IN
hvd.rsl868	2366	24	asbestos	asbestos	NN
hvd.rsl868	2366	25	.	.	.
hvd.rsl868	2367	1	The	the	DT
hvd.rsl868	2367	2	oven	oven	NN
hvd.rsl868	2367	3	should	should	MD
hvd.rsl868	2367	4	be	be	VB
hvd.rsl868	2367	5	moderately	moderately	RB
hvd.rsl868	2367	6	hot	hot	JJ
hvd.rsl868	2367	7	.	.	.
hvd.rsl868	2368	1	Cook	cook	VB
hvd.rsl868	2368	2	the	the	DT
hvd.rsl868	2368	3	fruit	fruit	NN
hvd.rsl868	2368	4	10	10	CD
hvd.rsl868	2368	5	or	or	CC
hvd.rsl868	2368	6	15	15	CD
hvd.rsl868	2368	7	minutes	minute	NNS
hvd.rsl868	2368	8	,	,	,
hvd.rsl868	2368	9	dependent	dependent	JJ
hvd.rsl868	2368	10	again	again	RB
hvd.rsl868	2368	11	upon	upon	IN
hvd.rsl868	2368	12	the	the	DT
hvd.rsl868	2368	13	fruit	fruit	NN
hvd.rsl868	2368	14	,	,	,
hvd.rsl868	2368	15	then	then	RB
hvd.rsl868	2368	16	lift	lift	VB
hvd.rsl868	2368	17	from	from	IN
hvd.rsl868	2368	18	the	the	DT
hvd.rsl868	2368	19	oven	oven	NN
hvd.rsl868	2368	20	,	,	,
hvd.rsl868	2368	21	one	one	PRP
hvd.rsl868	2368	22	can	can	MD
hvd.rsl868	2368	23	at	at	IN
hvd.rsl868	2368	24	a	a	DT
hvd.rsl868	2368	25	time	time	NN
hvd.rsl868	2368	26	,	,	,
hvd.rsl868	2368	27	fill	fill	VB
hvd.rsl868	2368	28	to	to	IN
hvd.rsl868	2368	29	overflowing	overflow	VBG
hvd.rsl868	2368	30	with	with	IN
hvd.rsl868	2368	31	the	the	DT
hvd.rsl868	2368	32	scalding	scald	VBG
hvd.rsl868	2368	33	syrup	syrup	NN
hvd.rsl868	2368	34	,	,	,
hvd.rsl868	2368	35	running	run	VBG
hvd.rsl868	2368	36	the	the	DT
hvd.rsl868	2368	37	blade	blade	NN
hvd.rsl868	2368	38	of	of	IN
hvd.rsl868	2368	39	a	a	DT
hvd.rsl868	2368	40	silver	silver	JJ
hvd.rsl868	2368	41	knife	knife	NN
hvd.rsl868	2368	42	art	art	NN
hvd.rsl868	2368	43	-d	-d	IN
hvd.rsl868	2368	44	the	the	DT
hvd.rsl868	2368	45	edge	edge	NN
hvd.rsl868	2368	46	of	of	IN
hvd.rsl868	2368	47	the	the	DT
hvd.rsl868	2368	48	can	can	MD
hvd.rsl868	2368	49	to	to	TO
hvd.rsl868	2368	50	allow	allow	VB
hvd.rsl868	2368	51	for	for	IN
hvd.rsl868	2368	52	the	the	DT
hvd.rsl868	2368	53	escape	escape	NN
hvd.rsl868	2368	54	of	of	IN
hvd.rsl868	2368	55	all	all	DT
hvd.rsl868	2368	56	air	air	NN
hvd.rsl868	2368	57	-	-	HYPH
hvd.rsl868	2368	58	bubbles	bubble	NNS
hvd.rsl868	2368	59	,	,	,
hvd.rsl868	2368	60	th	th	XX
hvd.rsl868	2368	61	'	'	''
hvd.rsl868	2368	62	122	122	CD
hvd.rsl868	2368	63	THE	the	DT
hvd.rsl868	2368	64	RURAL	rural	JJ
hvd.rsl868	2368	65	COOK	COOK	NNP
hvd.rsl868	2368	66	BOOK	book	NN
hvd.rsl868	2368	67	.	.	.
hvd.rsl868	2369	1	almost	almost	RB
hvd.rsl868	2369	2	reached	reach	VBD
hvd.rsl868	2369	3	the	the	DT
hvd.rsl868	2369	4	point	point	NN
hvd.rsl868	2369	5	at	at	IN
hvd.rsl868	2369	6	which	which	WDT
hvd.rsl868	2369	7	it	-PRON-	PRP
hvd.rsl868	2369	8	is	be	VBZ
hvd.rsl868	2369	9	candy	candy	NN
hvd.rsl868	2369	10	.	.	.
hvd.rsl868	2370	1	Under	under	IN
hvd.rsl868	2370	2	this	this	DT
hvd.rsl868	2370	3	crust	crust	NN
hvd.rsl868	2370	4	is	be	VBZ
hvd.rsl868	2370	5	a	a	DT
hvd.rsl868	2370	6	thick	thick	JJ
hvd.rsl868	2370	7	,	,	,
hvd.rsl868	2370	8	rich	rich	JJ
hvd.rsl868	2370	9	syrup	syrup	NN
hvd.rsl868	2370	10	of	of	IN
hvd.rsl868	2370	11	the	the	DT
hvd.rsl868	2370	12	sap	sap	NN
hvd.rsl868	2370	13	of	of	IN
hvd.rsl868	2370	14	the	the	DT
hvd.rsl868	2370	15	potatoes	potato	NNS
hvd.rsl868	2370	16	,	,	,
hvd.rsl868	2370	17	sugar	sugar	NN
hvd.rsl868	2370	18	and	and	CC
hvd.rsl868	2370	19	butter	butter	NN
hvd.rsl868	2370	20	.	.	.
hvd.rsl868	2371	1	Stuffed	Stuffed	NNP
hvd.rsl868	2371	2	Sweet	Sweet	NNP
hvd.rsl868	2371	3	Potatoes.—Select	Potatoes.—Select	NNP
hvd.rsl868	2371	4	large	large	JJ
hvd.rsl868	2371	5	,	,	,
hvd.rsl868	2371	6	fine	fine	JJ
hvd.rsl868	2371	7	potatoes	potato	NNS
hvd.rsl868	2371	8	of	of	IN
hvd.rsl868	2371	9	uniform	uniform	JJ
hvd.rsl868	2371	10	size	size	NN
hvd.rsl868	2371	11	.	.	.
hvd.rsl868	2372	1	Bake	bake	VB
hvd.rsl868	2372	2	them	-PRON-	PRP
hvd.rsl868	2372	3	soft	soft	JJ
hvd.rsl868	2372	4	,	,	,
hvd.rsl868	2372	5	taking	take	VBG
hvd.rsl868	2372	6	care	care	NN
hvd.rsl868	2372	7	that	that	IN
hvd.rsl868	2372	8	they	-PRON-	PRP
hvd.rsl868	2372	9	do	do	VBP
hvd.rsl868	2372	10	not	not	RB
hvd.rsl868	2372	11	burn	burn	VB
hvd.rsl868	2372	12	.	.	.
hvd.rsl868	2373	1	With	with	IN
hvd.rsl868	2373	2	a	a	DT
hvd.rsl868	2373	3	sharp	sharp	JJ
hvd.rsl868	2373	4	knife	knife	NN
hvd.rsl868	2373	5	cut	cut	VBD
hvd.rsl868	2373	6	a	a	DT
hvd.rsl868	2373	7	slit	slit	NN
hvd.rsl868	2373	8	lengthwise	lengthwise	RB
hvd.rsl868	2373	9	in	in	IN
hvd.rsl868	2373	10	each	each	DT
hvd.rsl868	2373	11	and	and	CC
hvd.rsl868	2373	12	scrape	scrape	VB
hvd.rsl868	2373	13	out	out	RP
hvd.rsl868	2373	14	the	the	DT
hvd.rsl868	2373	15	inside	inside	NN
hvd.rsl868	2373	16	,	,	,
hvd.rsl868	2373	17	breaking	break	VBG
hvd.rsl868	2373	18	the	the	DT
hvd.rsl868	2373	19	skin	skin	NN
hvd.rsl868	2373	20	as	as	RB
hvd.rsl868	2373	21	little	little	JJ
hvd.rsl868	2373	22	as	as	IN
hvd.rsl868	2373	23	possible	possible	JJ
hvd.rsl868	2373	24	.	.	.
hvd.rsl868	2374	1	Put	put	VB
hvd.rsl868	2374	2	the	the	DT
hvd.rsl868	2374	3	pulp	pulp	NN
hvd.rsl868	2374	4	into	into	IN
hvd.rsl868	2374	5	a	a	DT
hvd.rsl868	2374	6	bowl	bowl	NN
hvd.rsl868	2374	7	;	;	:
hvd.rsl868	2374	8	work	work	VB
hvd.rsl868	2374	9	into	into	IN
hvd.rsl868	2374	10	it	-PRON-	PRP
hvd.rsl868	2374	11	a	a	DT
hvd.rsl868	2374	12	tablespoon-	tablespoon-	NN
hvd.rsl868	2374	13	ful	ful	NN
hvd.rsl868	2374	14	of	of	IN
hvd.rsl868	2374	15	butter	butter	NN
hvd.rsl868	2374	16	,	,	,
hvd.rsl868	2374	17	enough	enough	JJ
hvd.rsl868	2374	18	hot	hot	JJ
hvd.rsl868	2374	19	milk	milk	NN
hvd.rsl868	2374	20	to	to	TO
hvd.rsl868	2374	21	make	make	VB
hvd.rsl868	2374	22	a	a	DT
hvd.rsl868	2374	23	soft	soft	JJ
hvd.rsl868	2374	24	paste	paste	NN
hvd.rsl868	2374	25	;	;	:
hvd.rsl868	2374	26	salt	salt	NN
hvd.rsl868	2374	27	and	and	CC
hvd.rsl868	2374	28	pepper	pepper	NN
hvd.rsl868	2374	29	to	to	TO
hvd.rsl868	2374	30	taste	taste	VB
hvd.rsl868	2374	31	,	,	,
hvd.rsl868	2374	32	and	and	CC
hvd.rsl868	2374	33	a	a	DT
hvd.rsl868	2374	34	teaspoonful	teaspoonful	NN
hvd.rsl868	2374	35	of	of	IN
hvd.rsl868	2374	36	lemon	lemon	NN
hvd.rsl868	2374	37	juice	juice	NN
hvd.rsl868	2374	38	.	.	.
hvd.rsl868	2375	1	Beat	beat	VB
hvd.rsl868	2375	2	light	light	NN
hvd.rsl868	2375	3	,	,	,
hvd.rsl868	2375	4	and	and	CC
hvd.rsl868	2375	5	fill	fill	VB
hvd.rsl868	2375	6	the	the	DT
hvd.rsl868	2375	7	emptied	empty	VBN
hvd.rsl868	2375	8	skins	skin	NNS
hvd.rsl868	2375	9	with	with	IN
hvd.rsl868	2375	10	the	the	DT
hvd.rsl868	2375	11	mixture	mixture	NN
hvd.rsl868	2375	12	.	.	.
hvd.rsl868	2376	1	Bring	bring	VB
hvd.rsl868	2376	2	the	the	DT
hvd.rsl868	2376	3	cut	cut	NN
hvd.rsl868	2376	4	edges	edge	NNS
hvd.rsl868	2376	5	neatly	neatly	RB
hvd.rsl868	2376	6	together	together	RB
hvd.rsl868	2376	7	,	,	,
hvd.rsl868	2376	8	and	and	CC
hvd.rsl868	2376	9	set	set	VBD
hvd.rsl868	2376	10	the	the	DT
hvd.rsl868	2376	11	potatoes	potato	NNS
hvd.rsl868	2376	12	back	back	RB
hvd.rsl868	2376	13	in	in	IN
hvd.rsl868	2376	14	the	the	DT
hvd.rsl868	2376	15	oven	oven	NN
hvd.rsl868	2376	16	to	to	TO
hvd.rsl868	2376	17	reheat	reheat	VB
hvd.rsl868	2376	18	.	.	.
hvd.rsl868	2377	1	Serve	serve	VB
hvd.rsl868	2377	2	in	in	IN
hvd.rsl868	2377	3	a	a	DT
hvd.rsl868	2377	4	deep	deep	JJ
hvd.rsl868	2377	5	dish	dish	NN
hvd.rsl868	2377	6	lined	line	VBN
hvd.rsl868	2377	7	with	with	IN
hvd.rsl868	2377	8	a	a	DT
hvd.rsl868	2377	9	heated	heated	JJ
hvd.rsl868	2377	10	napkin	napkin	NN
hvd.rsl868	2377	11	.	.	.
hvd.rsl868	2378	1	Baked	Baked	NNP
hvd.rsl868	2378	2	Tomatoes	Tomatoes	NNPS
hvd.rsl868	2378	3	,	,	,
hvd.rsl868	2378	4	Italian	italian	JJ
hvd.rsl868	2378	5	Style.—Pour	Style.—Pour	NNP
hvd.rsl868	2378	6	two	two	CD
hvd.rsl868	2378	7	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2378	8	of	of	IN
hvd.rsl868	2378	9	olive	olive	JJ
hvd.rsl868	2378	10	oil	oil	NN
hvd.rsl868	2378	11	into	into	IN
hvd.rsl868	2378	12	a	a	DT
hvd.rsl868	2378	13	baking	baking	NN
hvd.rsl868	2378	14	dish	dish	NN
hvd.rsl868	2378	15	.	.	.
hvd.rsl868	2379	1	Add	add	VB
hvd.rsl868	2379	2	four	four	CD
hvd.rsl868	2379	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2379	4	of	of	IN
hvd.rsl868	2379	5	grated	grate	VBN
hvd.rsl868	2379	6	bread	bread	NN
hvd.rsl868	2379	7	crumbs	crumb	NNS
hvd.rsl868	2379	8	that	that	WDT
hvd.rsl868	2379	9	have	have	VBP
hvd.rsl868	2379	10	already	already	RB
hvd.rsl868	2379	11	been	be	VBN
hvd.rsl868	2379	12	mixed	mix	VBN
hvd.rsl868	2379	13	with	with	IN
hvd.rsl868	2379	14	parsley	parsley	NN
hvd.rsl868	2379	15	and	and	CC
hvd.rsl868	2379	16	other	other	JJ
hvd.rsl868	2379	17	herbs	herb	NNS
hvd.rsl868	2379	18	,	,	,
hvd.rsl868	2379	19	all	all	DT
hvd.rsl868	2379	20	of	of	IN
hvd.rsl868	2379	21	which	which	WDT
hvd.rsl868	2379	22	must	must	MD
hvd.rsl868	2379	23	have	have	VB
hvd.rsl868	2379	24	been	be	VBN
hvd.rsl868	2379	25	chopped	chop	VBN
hvd.rsl868	2379	26	very	very	RB
hvd.rsl868	2379	27	fine	fine	JJ
hvd.rsl868	2379	28	.	.	.
hvd.rsl868	2380	1	Season	season	NN
hvd.rsl868	2380	2	with	with	IN
hvd.rsl868	2380	3	pepper	pepper	NN
hvd.rsl868	2380	4	and	and	CC
hvd.rsl868	2380	5	salt	salt	NN
hvd.rsl868	2380	6	.	.	.
hvd.rsl868	2381	1	Upon	upon	IN
hvd.rsl868	2381	2	this	this	DT
hvd.rsl868	2381	3	bed	bed	NN
hvd.rsl868	2381	4	of	of	IN
hvd.rsl868	2381	5	oil	oil	NN
hvd.rsl868	2381	6	and	and	CC
hvd.rsl868	2381	7	crumbs	crumb	NNS
hvd.rsl868	2381	8	lay	lie	VBD
hvd.rsl868	2381	9	a	a	DT
hvd.rsl868	2381	10	dozen	dozen	NN
hvd.rsl868	2381	11	tomatoes	tomato	NNS
hvd.rsl868	2381	12	that	that	WDT
hvd.rsl868	2381	13	have	have	VBP
hvd.rsl868	2381	14	been	be	VBN
hvd.rsl868	2381	15	cut	cut	VBN
hvd.rsl868	2381	16	in	in	IN
hvd.rsl868	2381	17	halves	half	NNS
hvd.rsl868	2381	18	.	.	.
hvd.rsl868	2382	1	Cover	cover	VB
hvd.rsl868	2382	2	them	-PRON-	PRP
hvd.rsl868	2382	3	with	with	IN
hvd.rsl868	2382	4	four	four	CD
hvd.rsl868	2382	5	more	more	JJR
hvd.rsl868	2382	6	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2382	7	of	of	IN
hvd.rsl868	2382	8	bread	bread	NN
hvd.rsl868	2382	9	crumbs	crumb	NNS
hvd.rsl868	2382	10	that	that	WDT
hvd.rsl868	2382	11	have	have	VBP
hvd.rsl868	2382	12	previously	previously	RB
hvd.rsl868	2382	13	been	be	VBN
hvd.rsl868	2382	14	seasoned	season	VBN
hvd.rsl868	2382	15	in	in	IN
hvd.rsl868	2382	16	the	the	DT
hvd.rsl868	2382	17	same	same	JJ
hvd.rsl868	2382	18	way	way	NN
hvd.rsl868	2382	19	.	.	.
hvd.rsl868	2383	1	Pour	pour	VB
hvd.rsl868	2383	2	over	over	IN
hvd.rsl868	2383	3	all	all	DT
hvd.rsl868	2383	4	two	two	CD
hvd.rsl868	2383	5	more	more	JJR
hvd.rsl868	2383	6	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2383	7	of	of	IN
hvd.rsl868	2383	8	oil	oil	NN
hvd.rsl868	2383	9	and	and	CC
hvd.rsl868	2383	10	send	send	VB
hvd.rsl868	2383	11	the	the	DT
hvd.rsl868	2383	12	dish	dish	NN
hvd.rsl868	2383	13	to	to	IN
hvd.rsl868	2383	14	a	a	DT
hvd.rsl868	2383	15	hot	hot	JJ
hvd.rsl868	2383	16	oven	oven	NN
hvd.rsl868	2383	17	,	,	,
hvd.rsl868	2383	18	where	where	WRB
hvd.rsl868	2383	19	the	the	DT
hvd.rsl868	2383	20	tomatoes	tomato	NNS
hvd.rsl868	2383	21	must	must	MD
hvd.rsl868	2383	22	bake	bake	VB
hvd.rsl868	2383	23	for	for	IN
hvd.rsl868	2383	24	about	about	RB
hvd.rsl868	2383	25	one	one	CD
hvd.rsl868	2383	26	hour	hour	NN
hvd.rsl868	2383	27	.	.	.
hvd.rsl868	2384	1	Panned	pan	VBN
hvd.rsl868	2384	2	Tomatoes.—These	Tomatoes.—These	NNP
hvd.rsl868	2384	3	are	be	VBP
hvd.rsl868	2384	4	excellent	excellent	JJ
hvd.rsl868	2384	5	served	serve	VBN
hvd.rsl868	2384	6	with	with	IN
hvd.rsl868	2384	7	roast	roast	NN
hvd.rsl868	2384	8	meats	meat	NNS
hvd.rsl868	2384	9	.	.	.
hvd.rsl868	2385	1	Put	put	VB
hvd.rsl868	2385	2	in	in	RP
hvd.rsl868	2385	3	a	a	DT
hvd.rsl868	2385	4	pan	pan	NN
hvd.rsl868	2385	5	with	with	IN
hvd.rsl868	2385	6	two	two	CD
hvd.rsl868	2385	7	ounces	ounce	NNS
hvd.rsl868	2385	8	of	of	IN
hvd.rsl868	2385	9	butter	butter	NN
hvd.rsl868	2385	10	six	six	CD
hvd.rsl868	2385	11	firm	firm	JJ
hvd.rsl868	2385	12	tomatoes	tomato	NNS
hvd.rsl868	2385	13	that	that	WDT
hvd.rsl868	2385	14	have	have	VBP
hvd.rsl868	2385	15	been	be	VBN
hvd.rsl868	2385	16	cut	cut	VBN
hvd.rsl868	2385	17	in	in	IN
hvd.rsl868	2385	18	halves	half	NNS
hvd.rsl868	2385	19	.	.	.
hvd.rsl868	2386	1	Cook	cook	VB
hvd.rsl868	2386	2	slowly	slowly	RB
hvd.rsl868	2386	3	on	on	IN
hvd.rsl868	2386	4	the	the	DT
hvd.rsl868	2386	5	top	top	NN
hvd.rsl868	2386	6	of	of	IN
hvd.rsl868	2386	7	the	the	DT
hvd.rsl868	2386	8	range	range	NN
hvd.rsl868	2386	9	for	for	IN
hvd.rsl868	2386	10	10	10	CD
hvd.rsl868	2386	11	minutes	minute	NNS
hvd.rsl868	2386	12	,	,	,
hvd.rsl868	2386	13	then	then	RB
hvd.rsl868	2386	14	brown	brown	NNP
hvd.rsl868	2386	15	quickly	quickly	RB
hvd.rsl868	2386	16	in	in	IN
hvd.rsl868	2386	17	the	the	DT
hvd.rsl868	2386	18	oven	oven	NN
hvd.rsl868	2386	19	.	.	.
hvd.rsl868	2387	1	Remove	remove	VB
hvd.rsl868	2387	2	the	the	DT
hvd.rsl868	2387	3	tomatoes	tomato	NNS
hvd.rsl868	2387	4	to	to	IN
hvd.rsl868	2387	5	a	a	DT
hvd.rsl868	2387	6	hot	hot	JJ
hvd.rsl868	2387	7	platter	platter	NN
hvd.rsl868	2387	8	,	,	,
hvd.rsl868	2387	9	and	and	CC
hvd.rsl868	2387	10	make	make	VB
hvd.rsl868	2387	11	a	a	DT
hvd.rsl868	2387	12	sauce	sauce	NN
hvd.rsl868	2387	13	by	by	IN
hvd.rsl868	2387	14	adding	add	VBG
hvd.rsl868	2387	15	to	to	IN
hvd.rsl868	2387	16	the	the	DT
hvd.rsl868	2387	17	browned	brown	VBN
hvd.rsl868	2387	18	butter	butter	NN
hvd.rsl868	2387	19	two	two	CD
hvd.rsl868	2387	20	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2387	21	of	of	IN
hvd.rsl868	2387	22	flour	flour	NN
hvd.rsl868	2387	23	,	,	,
hvd.rsl868	2387	24	and	and	CC
hvd.rsl868	2387	25	after	after	IN
hvd.rsl868	2387	26	it	-PRON-	PRP
hvd.rsl868	2387	27	is	be	VBZ
hvd.rsl868	2387	28	rubbed	rub	VBN
hvd.rsl868	2387	29	smooth	smooth	JJ
hvd.rsl868	2387	30	one	one	CD
hvd.rsl868	2387	31	pint	pint	NN
hvd.rsl868	2387	32	of	of	IN
hvd.rsl868	2387	33	milk	milk	NN
hvd.rsl868	2387	34	.	.	.
hvd.rsl868	2388	1	Stir	stir	VB
hvd.rsl868	2388	2	until	until	IN
hvd.rsl868	2388	3	boiling	boiling	NN
hvd.rsl868	2388	4	.	.	.
hvd.rsl868	2389	1	Season	season	NN
hvd.rsl868	2389	2	well	well	RB
hvd.rsl868	2389	3	with	with	IN
hvd.rsl868	2389	4	salt	salt	NN
hvd.rsl868	2389	5	and	and	CC
hvd.rsl868	2389	6	pepper	pepper	NN
hvd.rsl868	2389	7	and	and	CC
hvd.rsl868	2389	8	pour	pour	VB
hvd.rsl868	2389	9	over	over	IN
hvd.rsl868	2389	10	the	the	DT
hvd.rsl868	2389	11	tomatoes	tomato	NNS
hvd.rsl868	2389	12	.	.	.
hvd.rsl868	2390	1	Garnish	garnish	VB
hvd.rsl868	2390	2	with	with	IN
hvd.rsl868	2390	3	parsley	parsley	NN
hvd.rsl868	2390	4	and	and	CC
hvd.rsl868	2390	5	points	point	NNS
hvd.rsl868	2390	6	of	of	IN
hvd.rsl868	2390	7	toast	toast	NN
hvd.rsl868	2390	8	.	.	.
hvd.rsl868	2391	1	Scallop	Scallop	NNP
hvd.rsl868	2391	2	of	of	IN
hvd.rsl868	2391	3	Tomatoes	Tomatoes	NNPS
hvd.rsl868	2391	4	and	and	CC
hvd.rsl868	2391	5	Potatoes.—Season	Potatoes.—Season	NNP
hvd.rsl868	2391	6	a	a	DT
hvd.rsl868	2391	7	pint	pint	NN
hvd.rsl868	2391	8	of	of	IN
hvd.rsl868	2391	9	peeled	peel	VBN
hvd.rsl868	2391	10	and	and	CC
hvd.rsl868	2391	11	chopped	chop	VBN
hvd.rsl868	2391	12	tomatoes	tomato	NNS
hvd.rsl868	2391	13	with	with	IN
hvd.rsl868	2391	14	salt	salt	NN
hvd.rsl868	2391	15	,	,	,
hvd.rsl868	2391	16	pepper	pepper	NN
hvd.rsl868	2391	17	and	and	CC
hvd.rsl868	2391	18	onion	onion	NN
hvd.rsl868	2391	19	juice	juice	NN
hvd.rsl868	2391	20	to	to	TO
hvd.rsl868	2391	21	suit	suit	VB
hvd.rsl868	2391	22	the	the	DT
hvd.rsl868	2391	23	taste	taste	NN
hvd.rsl868	2391	24	,	,	,
hvd.rsl868	2391	25	and	and	CC
hvd.rsl868	2391	26	add	add	VB
hvd.rsl868	2391	27	enough	enough	JJ
hvd.rsl868	2391	28	potatoes	potato	NNS
hvd.rsl868	2391	29	to	to	TO
hvd.rsl868	2391	30	make	make	VB
hvd.rsl868	2391	31	a	a	DT
hvd.rsl868	2391	32	cupful	cupful	NN
hvd.rsl868	2391	33	when	when	WRB
hvd.rsl868	2391	34	chopped	chop	VBN
hvd.rsl868	2391	35	fine	fine	RB
hvd.rsl868	2391	36	.	.	.
hvd.rsl868	2392	1	Butter	butter	NN
hvd.rsl868	2392	2	a	a	DT
hvd.rsl868	2392	3	baking	baking	NN
hvd.rsl868	2392	4	dish	dish	NN
hvd.rsl868	2392	5	and	and	CC
hvd.rsl868	2392	6	sprinkle	sprinkle	VB
hvd.rsl868	2392	7	with	with	IN
hvd.rsl868	2392	8	bread	bread	NN
hvd.rsl868	2392	9	crumbs	crumb	NNS
hvd.rsl868	2392	10	and	and	CC
hvd.rsl868	2392	11	put	put	VBN
hvd.rsl868	2392	12	in	in	IN
hvd.rsl868	2392	13	half	half	NN
hvd.rsl868	2392	14	of	of	IN
hvd.rsl868	2392	15	the	the	DT
hvd.rsl868	2392	16	tomatoes	tomato	NNS
hvd.rsl868	2392	17	;	;	:
hvd.rsl868	2392	18	then	then	RB
hvd.rsl868	2392	19	a	a	DT
hvd.rsl868	2392	20	layer	layer	NN
hvd.rsl868	2392	21	of	of	IN
hvd.rsl868	2392	22	soft	soft	JJ
hvd.rsl868	2392	23	crackers	cracker	NNS
hvd.rsl868	2392	24	,	,	,
hvd.rsl868	2392	25	buttered	buttered	JJ
hvd.rsl868	2392	26	and	and	CC
hvd.rsl868	2392	27	broken	break	VBN
hvd.rsl868	2392	28	in	in	IN
hvd.rsl868	2392	29	coarse	coarse	JJ
hvd.rsl868	2392	30	bits	bit	NNS
hvd.rsl868	2392	31	.	.	.
hvd.rsl868	2393	1	Cover	cover	VB
hvd.rsl868	2393	2	the	the	DT
hvd.rsl868	2393	3	crackers	cracker	NNS
hvd.rsl868	2393	4	with	with	IN
hvd.rsl868	2393	5	two	two	CD
hvd.rsl868	2393	6	heaping	heap	VBG
hvd.rsl868	2393	7	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	2393	8	of	of	IN
hvd.rsl868	2393	9	grated	grate	VBN
hvd.rsl868	2393	10	American	american	JJ
hvd.rsl868	2393	11	cheese	cheese	NN
hvd.rsl868	2393	12	.	.	.
hvd.rsl868	2394	1	Then	then	RB
hvd.rsl868	2394	2	add	add	VB
hvd.rsl868	2394	3	the	the	DT
hvd.rsl868	2394	4	remainder	remainder	NN
hvd.rsl868	2394	5	of	of	IN
hvd.rsl868	2394	6	the	the	DT
hvd.rsl868	2394	7	tomatoes	tomato	NNS
hvd.rsl868	2394	8	,	,	,
hvd.rsl868	2394	9	more	more	JJR
hvd.rsl868	2394	10	cracker	cracker	NN
hvd.rsl868	2394	11	crumbs	crumb	NNS
hvd.rsl868	2394	12	and	and	CC
hvd.rsl868	2394	13	bits	bit	NNS
hvd.rsl868	2394	14	of	of	IN
hvd.rsl868	2394	15	butter	butter	NN
hvd.rsl868	2394	16	and	and	CC
hvd.rsl868	2394	17	place	place	NN
hvd.rsl868	2394	18	in	in	IN
hvd.rsl868	2394	19	a	a	DT
hvd.rsl868	2394	20	hot	hot	JJ
hvd.rsl868	2394	21	oven	oven	NN
hvd.rsl868	2394	22	.	.	.
hvd.rsl868	2395	1	Bake	bake	VB
hvd.rsl868	2395	2	20	20	CD
hvd.rsl868	2395	3	minutes	minute	NNS
hvd.rsl868	2395	4	.	.	.
hvd.rsl868	2396	1	Serve	serve	VB
hvd.rsl868	2396	2	at	at	IN
hvd.rsl868	2396	3	once	once	RB
hvd.rsl868	2396	4	.	.	.
hvd.rsl868	2397	1	CHAPTER	chapter	NN
hvd.rsl868	2397	2	XL	XL	NNP
hvd.rsl868	2397	3	CANNING	CANNING	NNP
hvd.rsl868	2397	4	AND	and	CC
hvd.rsl868	2397	5	PRESERVING	preserving	NN
hvd.rsl868	2397	6	.	.	.
hvd.rsl868	2398	1	This	this	DT
hvd.rsl868	2398	2	chapter	chapter	NN
hvd.rsl868	2398	3	does	do	VBZ
hvd.rsl868	2398	4	not	not	RB
hvd.rsl868	2398	5	aim	aim	VB
hvd.rsl868	2398	6	to	to	TO
hvd.rsl868	2398	7	cover	cover	VB
hvd.rsl868	2398	8	the	the	DT
hvd.rsl868	2398	9	entire	entire	JJ
hvd.rsl868	2398	10	ground	ground	NN
hvd.rsl868	2398	11	,	,	,
hvd.rsl868	2398	12	but	but	CC
hvd.rsl868	2398	13	to	to	TO
hvd.rsl868	2398	14	give	give	VB
hvd.rsl868	2398	15	briefly	briefly	RB
hvd.rsl868	2398	16	the	the	DT
hvd.rsl868	2398	17	experience	experience	NN
hvd.rsl868	2398	18	of	of	IN
hvd.rsl868	2398	19	other	other	JJ
hvd.rsl868	2398	20	housewives	housewife	NNS
hvd.rsl868	2398	21	,	,	,
hvd.rsl868	2398	22	which	which	WDT
hvd.rsl868	2398	23	may	may	MD
hvd.rsl868	2398	24	include	include	VB
hvd.rsl868	2398	25	some	some	DT
hvd.rsl868	2398	26	in-	in-	JJ
hvd.rsl868	2398	27	formation	formation	NN
hvd.rsl868	2398	28	not	not	RB
hvd.rsl868	2398	29	generally	generally	RB
hvd.rsl868	2398	30	found	find	VBN
hvd.rsl868	2398	31	in	in	IN
hvd.rsl868	2398	32	print	print	NN
hvd.rsl868	2398	33	.	.	.
hvd.rsl868	2399	1	There	there	EX
hvd.rsl868	2399	2	are	be	VBP
hvd.rsl868	2399	3	still	still	RB
hvd.rsl868	2399	4	many	many	JJ
hvd.rsl868	2399	5	housewives	housewife	NNS
hvd.rsl868	2399	6	who	who	WP
hvd.rsl868	2399	7	laboriously	laboriously	RB
hvd.rsl868	2399	8	can	can	MD
hvd.rsl868	2399	9	fruit	fruit	NN
hvd.rsl868	2399	10	by	by	IN
hvd.rsl868	2399	11	cooking	cook	VBG
hvd.rsl868	2399	12	it	-PRON-	PRP
hvd.rsl868	2399	13	in	in	IN
hvd.rsl868	2399	14	a	a	DT
hvd.rsl868	2399	15	kettle	kettle	NN
hvd.rsl868	2399	16	,	,	,
hvd.rsl868	2399	17	and	and	CC
hvd.rsl868	2399	18	then	then	RB
hvd.rsl868	2399	19	lifting	lift	VBG
hvd.rsl868	2399	20	it	-PRON-	PRP
hvd.rsl868	2399	21	into	into	IN
hvd.rsl868	2399	22	the	the	DT
hvd.rsl868	2399	23	jars	jar	NNS
hvd.rsl868	2399	24	;	;	:
hvd.rsl868	2399	25	we	-PRON-	PRP
hvd.rsl868	2399	26	make	make	VBP
hvd.rsl868	2399	27	preserves	preserve	NNS
hvd.rsl868	2399	28	in	in	IN
hvd.rsl868	2399	29	that	that	DT
hvd.rsl868	2399	30	way	way	NN
hvd.rsl868	2399	31	,	,	,
hvd.rsl868	2399	32	but	but	CC
hvd.rsl868	2399	33	our	-PRON-	PRP$
hvd.rsl868	2399	34	canned	can	VBN
hvd.rsl868	2399	35	fruit	fruit	NN
hvd.rsl868	2399	36	is	be	VBZ
hvd.rsl868	2399	37	packed	pack	VBN
hvd.rsl868	2399	38	into	into	IN
hvd.rsl868	2399	39	jars	jar	NNS
hvd.rsl868	2399	40	,	,	,
hvd.rsl868	2399	41	covered	cover	VBN
hvd.rsl868	2399	42	with	with	IN
hvd.rsl868	2399	43	hot	hot	JJ
hvd.rsl868	2399	44	syrup	syrup	NN
hvd.rsl868	2399	45	,	,	,
hvd.rsl868	2399	46	and	and	CC
hvd.rsl868	2399	47	then	then	RB
hvd.rsl868	2399	48	cooked	cook	VBN
hvd.rsl868	2399	49	by	by	IN
hvd.rsl868	2399	50	standing	stand	VBG
hvd.rsl868	2399	51	the	the	DT
hvd.rsl868	2399	52	jars	jar	NNS
hvd.rsl868	2399	53	in	in	IN
hvd.rsl868	2399	54	water	water	NN
hvd.rsl868	2399	55	in	in	IN
hvd.rsl868	2399	56	a	a	DT
hvd.rsl868	2399	57	wash	wash	NN
hvd.rsl868	2399	58	boiler	boiler	NN
hvd.rsl868	2399	59	.	.	.
hvd.rsl868	2400	1	Instead	instead	RB
hvd.rsl868	2400	2	of	of	IN
hvd.rsl868	2400	3	putting	put	VBG
hvd.rsl868	2400	4	odd	odd	JJ
hvd.rsl868	2400	5	pieces	piece	NNS
hvd.rsl868	2400	6	of	of	IN
hvd.rsl868	2400	7	board	board	NN
hvd.rsl868	2400	8	in	in	IN
hvd.rsl868	2400	9	the	the	DT
hvd.rsl868	2400	10	bottom	bottom	NN
hvd.rsl868	2400	11	of	of	IN
hvd.rsl868	2400	12	the	the	DT
hvd.rsl868	2400	13	boiler	boiler	NN
hvd.rsl868	2400	14	to	to	TO
hvd.rsl868	2400	15	rest	rest	VB
hvd.rsl868	2400	16	the	the	DT
hvd.rsl868	2400	17	jars	jar	NNS
hvd.rsl868	2400	18	on	on	RP
hvd.rsl868	2400	19	,	,	,
hvd.rsl868	2400	20	have	have	VBP
hvd.rsl868	2400	21	a	a	DT
hvd.rsl868	2400	22	board	board	NN
hvd.rsl868	2400	23	made	make	VBN
hvd.rsl868	2400	24	to	to	TO
hvd.rsl868	2400	25	fit	fit	VB
hvd.rsl868	2400	26	,	,	,
hvd.rsl868	2400	27	with	with	IN
hvd.rsl868	2400	28	three	three	CD
hvd.rsl868	2400	29	cleats	cleat	NNS
hvd.rsl868	2400	30	across	across	IN
hvd.rsl868	2400	31	it	-PRON-	PRP
hvd.rsl868	2400	32	underneath	underneath	RB
hvd.rsl868	2400	33	and	and	CC
hvd.rsl868	2400	34	a	a	DT
hvd.rsl868	2400	35	number	number	NN
hvd.rsl868	2400	36	of	of	IN
hvd.rsl868	2400	37	auger	auger	NN
hvd.rsl868	2400	38	holes	hole	NNS
hvd.rsl868	2400	39	bored	bore	VBN
hvd.rsl868	2400	40	in	in	IN
hvd.rsl868	2400	41	it	-PRON-	PRP
hvd.rsl868	2400	42	so	so	IN
hvd.rsl868	2400	43	that	that	IN
hvd.rsl868	2400	44	the	the	DT
hvd.rsl868	2400	45	water	water	NN
hvd.rsl868	2400	46	passes	pass	VBZ
hvd.rsl868	2400	47	through	through	RB
hvd.rsl868	2400	48	.	.	.
hvd.rsl868	2401	1	We	-PRON-	PRP
hvd.rsl868	2401	2	usually	usually	RB
hvd.rsl868	2401	3	put	put	VBP
hvd.rsl868	2401	4	enough	enough	JJ
hvd.rsl868	2401	5	water	water	NN
hvd.rsl868	2401	6	to	to	TO
hvd.rsl868	2401	7	come	come	VB
hvd.rsl868	2401	8	half	half	DT
hvd.rsl868	2401	9	way	way	NN
hvd.rsl868	2401	10	up	up	IN
hvd.rsl868	2401	11	the	the	DT
hvd.rsl868	2401	12	jars	jar	NNS
hvd.rsl868	2401	13	,	,	,
hvd.rsl868	2401	14	but	but	CC
hvd.rsl868	2401	15	some	some	DT
hvd.rsl868	2401	16	housekeepers	housekeeper	NNS
hvd.rsl868	2401	17	elevate	elevate	VBP
hvd.rsl868	2401	18	the	the	DT
hvd.rsl868	2401	19	jars	jar	NNS
hvd.rsl868	2401	20	above	above	IN
hvd.rsl868	2401	21	the	the	DT
hvd.rsl868	2401	22	water	water	NN
hvd.rsl868	2401	23	and	and	CC
hvd.rsl868	2401	24	cover	cover	VB
hvd.rsl868	2401	25	the	the	DT
hvd.rsl868	2401	26	boiler	boiler	NN
hvd.rsl868	2401	27	closely	closely	RB
hvd.rsl868	2401	28	,	,	,
hvd.rsl868	2401	29	thus	thus	RB
hvd.rsl868	2401	30	cooking	cook	VBG
hvd.rsl868	2401	31	the	the	DT
hvd.rsl868	2401	32	fruit	fruit	NN
hvd.rsl868	2401	33	in	in	IN
hvd.rsl868	2401	34	the	the	DT
hvd.rsl868	2401	35	steam	steam	NN
hvd.rsl868	2401	36	.	.	.
hvd.rsl868	2402	1	Of	of	RB
hvd.rsl868	2402	2	course	course	RB
hvd.rsl868	2402	3	there	there	EX
hvd.rsl868	2402	4	are	be	VBP
hvd.rsl868	2402	5	cooking	cooking	NN
hvd.rsl868	2402	6	kettles	kettle	NNS
hvd.rsl868	2402	7	made	make	VBN
hvd.rsl868	2402	8	for	for	IN
hvd.rsl868	2402	9	this	this	DT
hvd.rsl868	2402	10	purpose	purpose	NN
hvd.rsl868	2402	11	which	which	WDT
hvd.rsl868	2402	12	are	be	VBP
hvd.rsl868	2402	13	more	more	RBR
hvd.rsl868	2402	14	convenient	convenient	JJ
hvd.rsl868	2402	15	than	than	IN
hvd.rsl868	2402	16	a	a	DT
hvd.rsl868	2402	17	wash	wash	NN
hvd.rsl868	2402	18	boiler	boiler	NN
hvd.rsl868	2402	19	.	.	.
hvd.rsl868	2403	1	Fruit	fruit	NN
hvd.rsl868	2403	2	is	be	VBZ
hvd.rsl868	2403	3	canned	can	VBN
hvd.rsl868	2403	4	without	without	IN
hvd.rsl868	2403	5	sugar	sugar	NN
hvd.rsl868	2403	6	after	after	IN
hvd.rsl868	2403	7	the	the	DT
hvd.rsl868	2403	8	following	following	JJ
hvd.rsl868	2403	9	method	method	NN
hvd.rsl868	2403	10	:	:	:
hvd.rsl868	2403	11	Fill	fill	VB
hvd.rsl868	2403	12	the	the	DT
hvd.rsl868	2403	13	jars	jar	NNS
hvd.rsl868	2403	14	with	with	IN
hvd.rsl868	2403	15	fruit	fruit	NN
hvd.rsl868	2403	16	;	;	:
hvd.rsl868	2403	17	then	then	RB
hvd.rsl868	2403	18	pour	pour	VB
hvd.rsl868	2403	19	in	in	RP
hvd.rsl868	2403	20	as	as	RB
hvd.rsl868	2403	21	much	much	JJ
hvd.rsl868	2403	22	water	water	NN
hvd.rsl868	2403	23	as	as	IN
hvd.rsl868	2403	24	they	-PRON-	PRP
hvd.rsl868	2403	25	will	will	MD
hvd.rsl868	2403	26	hold	hold	VB
hvd.rsl868	2403	27	;	;	:
hvd.rsl868	2403	28	adjust	adjust	VB
hvd.rsl868	2403	29	the	the	DT
hvd.rsl868	2403	30	rubbers	rubber	NNS
hvd.rsl868	2403	31	;	;	,
hvd.rsl868	2403	32	lay	lie	VBD
hvd.rsl868	2403	33	the	the	DT
hvd.rsl868	2403	34	lids	lid	NNS
hvd.rsl868	2403	35	carefully	carefully	RB
hvd.rsl868	2403	36	on	on	IN
hvd.rsl868	2403	37	top	top	NN
hvd.rsl868	2403	38	without	without	IN
hvd.rsl868	2403	39	fastening	fasten	VBG
hvd.rsl868	2403	40	them	-PRON-	PRP
hvd.rsl868	2403	41	down	down	RP
hvd.rsl868	2403	42	;	;	:
hvd.rsl868	2403	43	stand	stand	VB
hvd.rsl868	2403	44	the	the	DT
hvd.rsl868	2403	45	jars	jar	NNS
hvd.rsl868	2403	46	in	in	IN
hvd.rsl868	2403	47	a	a	DT
hvd.rsl868	2403	48	wash	wash	NN
hvd.rsl868	2403	49	boiler	boiler	NN
hvd.rsl868	2403	50	,	,	,
hvd.rsl868	2403	51	the	the	DT
hvd.rsl868	2403	52	bottom	bottom	NN
hvd.rsl868	2403	53	of	of	IN
hvd.rsl868	2403	54	which	which	WDT
hvd.rsl868	2403	55	has	have	VBZ
hvd.rsl868	2403	56	been	be	VBN
hvd.rsl868	2403	57	protected	protect	VBN
hvd.rsl868	2403	58	with	with	IN
hvd.rsl868	2403	59	a	a	DT
hvd.rsl868	2403	60	rack	rack	NN
hvd.rsl868	2403	61	;	;	:
hvd.rsl868	2403	62	surround	surround	VB
hvd.rsl868	2403	63	them	-PRON-	PRP
hvd.rsl868	2403	64	with	with	IN
hvd.rsl868	2403	65	cold	cold	JJ
hvd.rsl868	2403	66	water	water	NN
hvd.rsl868	2403	67	;	;	:
hvd.rsl868	2403	68	put	put	VB
hvd.rsl868	2403	69	the	the	DT
hvd.rsl868	2403	70	lid	lid	NN
hvd.rsl868	2403	71	on	on	IN
hvd.rsl868	2403	72	the	the	DT
hvd.rsl868	2403	73	boiler	boiler	NN
hvd.rsl868	2403	74	;	;	:
hvd.rsl868	2403	75	bring	bring	VB
hvd.rsl868	2403	76	to	to	IN
hvd.rsl868	2403	77	boiling	boiling	NN
hvd.rsl868	2403	78	point	point	NN
hvd.rsl868	2403	79	and	and	CC
hvd.rsl868	2403	80	boil	boil	NN
hvd.rsl868	2403	81	strawberries	strawberry	NNS
hvd.rsl868	2403	82	,	,	,
hvd.rsl868	2403	83	blackberries	blackberry	NNS
hvd.rsl868	2403	84	,	,	,
hvd.rsl868	2403	85	raspberries	raspberry	NNS
hvd.rsl868	2403	86	and	and	CC
hvd.rsl868	2403	87	curranti	curranti	NN
hvd.rsl868	2403	88	for	for	IN
hvd.rsl868	2403	89	twenty	twenty	CD
hvd.rsl868	2403	90	minutes	minute	NNS
hvd.rsl868	2403	91	;	;	:
hvd.rsl868	2403	92	cherries	cherry	NNS
hvd.rsl868	2403	93	,	,	,
hvd.rsl868	2403	94	for	for	IN
hvd.rsl868	2403	95	three	three	CD
hvd.rsl868	2403	96	-	-	HYPH
hvd.rsl868	2403	97	quarters	quarter	NNS
hvd.rsl868	2403	98	of	of	IN
hvd.rsl868	2403	99	an	an	DT
hvd.rsl868	2403	100	hour	hour	NN
hvd.rsl868	2403	101	;	;	:
hvd.rsl868	2403	102	pineapples	pineapple	NNS
hvd.rsl868	2403	103	,	,	,
hvd.rsl868	2403	104	for	for	IN
hvd.rsl868	2403	105	half	half	PDT
hvd.rsl868	2403	106	an	an	DT
hvd.rsl868	2403	107	hour	hour	NN
hvd.rsl868	2403	108	;	;	:
hvd.rsl868	2403	109	peaches	peach	NNS
hvd.rsl868	2403	110	and	and	CC
hvd.rsl868	2403	111	pears	pear	NNS
hvd.rsl868	2403	112	,	,	,
hvd.rsl868	2403	113	for	for	IN
hvd.rsl868	2403	114	half	half	PDT
hvd.rsl868	2403	115	an	an	DT
hvd.rsl868	2403	116	hour	hour	NN
hvd.rsl868	2403	117	.	.	.
hvd.rsl868	2404	1	Strawberries	strawberry	NNS
hvd.rsl868	2404	2	and	and	CC
hvd.rsl868	2404	3	raspberries	raspberry	NNS
hvd.rsl868	2404	4	are	be	VBP
hvd.rsl868	2404	5	better	well	JJR
hvd.rsl868	2404	6	without	without	IN
hvd.rsl868	2404	7	water	water	NN
hvd.rsl868	2404	8	.	.	.
hvd.rsl868	2405	1	Fill	fill	VB
hvd.rsl868	2405	2	the	the	DT
hvd.rsl868	2405	3	jars	jar	NNS
hvd.rsl868	2405	4	with	with	IN
hvd.rsl868	2405	5	fruit	fruit	NN
hvd.rsl868	2405	6	,	,	,
hvd.rsl868	2405	7	bring	bring	VB
hvd.rsl868	2405	8	them	-PRON-	PRP
hvd.rsl868	2405	9	to	to	IN
hvd.rsl868	2405	10	boiling	boiling	NN
hvd.rsl868	2405	11	point	point	NN
hvd.rsl868	2405	12	,	,	,
hvd.rsl868	2405	13	and	and	CC
hvd.rsl868	2405	14	when	when	WRB
hvd.rsl868	2405	15	the	the	DT
hvd.rsl868	2405	16	fruit	fruit	NN
hvd.rsl868	2405	17	shrinks	shrink	VBZ
hvd.rsl868	2405	18	or	or	CC
hvd.rsl868	2405	19	settles	settle	VBZ
hvd.rsl868	2405	20	you	-PRON-	PRP
hvd.rsl868	2405	21	may	may	MD
hvd.rsl868	2405	22	fill	fill	VB
hvd.rsl868	2405	23	two	two	CD
hvd.rsl868	2405	24	jars	jar	NNS
hvd.rsl868	2405	25	from	from	IN
hvd.rsl868	2405	26	a	a	DT
hvd.rsl868	2405	27	third	third	NN
hvd.rsl868	2405	28	;	;	:
hvd.rsl868	2405	29	put	put	VB
hvd.rsl868	2405	30	them	-PRON-	PRP
hvd.rsl868	2405	31	back	back	RB
hvd.rsl868	2405	32	in	in	IN
hvd.rsl868	2405	33	the	the	DT
hvd.rsl868	2405	34	boiler	boiler	NN
hvd.rsl868	2405	35	;	;	:
hvd.rsl868	2405	36	cook	cook	VB
hvd.rsl868	2405	37	for	for	IN
hvd.rsl868	2405	38	five	five	CD
hvd.rsl868	2405	39	or	or	CC
hvd.rsl868	2405	40	10	10	CD
hvd.rsl868	2405	41	minutes	minute	NNS
hvd.rsl868	2405	42	longer	long	RBR
hvd.rsl868	2405	43	and	and	CC
hvd.rsl868	2405	44	then	then	RB
hvd.rsl868	2405	45	fasten	fasten	VB
hvd.rsl868	2405	46	on	on	IN
hvd.rsl868	2405	47	the	the	DT
hvd.rsl868	2405	48	lids	lid	NNS
hvd.rsl868	2405	49	.	.	.
hvd.rsl868	2406	1	Seal	seal	VB
hvd.rsl868	2406	2	the	the	DT
hvd.rsl868	2406	3	jars	jar	NNS
hvd.rsl868	2406	4	.	.	.
hvd.rsl868	2407	1	Lift	lift	VB
hvd.rsl868	2407	2	the	the	DT
hvd.rsl868	2407	3	jars	jar	NNS
hvd.rsl868	2407	4	one	one	CD
hvd.rsl868	2407	5	at	at	IN
hvd.rsl868	2407	6	a	a	DT
hvd.rsl868	2407	7	time	time	NN
hvd.rsl868	2407	8	and	and	CC
hvd.rsl868	2407	9	screw	screw	VB
hvd.rsl868	2407	10	on	on	RP
hvd.rsl868	2407	11	the	the	DT
hvd.rsl868	2407	12	lids	lid	NNS
hvd.rsl868	2407	13	without	without	IN
hvd.rsl868	2407	14	lifting	lift	VBG
hvd.rsl868	2407	15	them	-PRON-	PRP
hvd.rsl868	2407	16	.	.	.
hvd.rsl868	2408	1	Wipe	wipe	VB
hvd.rsl868	2408	2	the	the	DT
hvd.rsl868	2408	3	jars	jar	NNS
hvd.rsl868	2408	4	,	,	,
hvd.rsl868	2408	5	put	put	VBD
hvd.rsl868	2408	6	them	-PRON-	PRP
hvd.rsl868	2408	7	into	into	IN
hvd.rsl868	2408	8	a	a	DT
hvd.rsl868	2408	9	cool	cool	JJ
hvd.rsl868	2408	10	place	place	NN
hvd.rsl868	2408	11	out	out	IN
hvd.rsl868	2408	12	of	of	IN
hvd.rsl868	2408	13	the	the	DT
hvd.rsl868	2408	14	draught	draught	NN
hvd.rsl868	2408	15	.	.	.
hvd.rsl868	2409	1	Next	next	JJ
hvd.rsl868	2409	2	morning	morning	NN
hvd.rsl868	2409	3	give	give	VB
hvd.rsl868	2409	4	each	each	DT
hvd.rsl868	2409	5	lid	lid	NN
hvd.rsl868	2409	6	a	a	DT
hvd.rsl868	2409	7	turn	turn	NN
hvd.rsl868	2409	8	and	and	CC
hvd.rsl868	2409	9	store	store	VB
hvd.rsl868	2409	10	in	in	IN
hvd.rsl868	2409	11	a	a	DT
hvd.rsl868	2409	12	cool	cool	JJ
hvd.rsl868	2409	13	dark	dark	JJ
hvd.rsl868	2409	14	place	place	NN
hvd.rsl868	2409	15	.	.	.
hvd.rsl868	2410	1	Canned	can	VBN
hvd.rsl868	2410	2	fruit	fruit	NN
hvd.rsl868	2410	3	may	may	MD
hvd.rsl868	2410	4	also	also	RB
hvd.rsl868	2410	5	be	be	VB
hvd.rsl868	2410	6	cooked	cook	VBN
hvd.rsl868	2410	7	in	in	IN
hvd.rsl868	2410	8	the	the	DT
hvd.rsl868	2410	9	oven	oven	NN
hvd.rsl868	2410	10	.	.	.
hvd.rsl868	2411	1	Pack	pack	VB
hvd.rsl868	2411	2	the	the	DT
hvd.rsl868	2411	3	prepared	prepared	JJ
hvd.rsl868	2411	4	fruit	fruit	NN
hvd.rsl868	2411	5	in	in	IN
hvd.rsl868	2411	6	the	the	DT
hvd.rsl868	2411	7	jars	jar	NNS
hvd.rsl868	2411	8	,	,	,
hvd.rsl868	2411	9	fill	fill	VB
hvd.rsl868	2411	10	up	up	RP
hvd.rsl868	2411	11	with	with	IN
hvd.rsl868	2411	12	hot	hot	JJ
hvd.rsl868	2411	13	syrup	syrup	NN
hvd.rsl868	2411	14	,	,	,
hvd.rsl868	2411	15	and	and	CC
hvd.rsl868	2411	16	lay	lie	VBD
hvd.rsl868	2411	17	the	the	DT
hvd.rsl868	2411	18	cover	cover	NN
hvd.rsl868	2411	19	on	on	IN
hvd.rsl868	2411	20	top	top	NN
hvd.rsl868	2411	21	of	of	IN
hvd.rsl868	2411	22	the	the	DT
hvd.rsl868	2411	23	jar	jar	NN
hvd.rsl868	2411	24	without	without	IN
hvd.rsl868	2411	25	fastening	fasten	VBG
hvd.rsl868	2411	26	.	.	.
hvd.rsl868	2412	1	Place	place	VB
hvd.rsl868	2412	2	in	in	IN
hvd.rsl868	2412	3	the	the	DT
hvd.rsl868	2412	4	oven	oven	NN
hvd.rsl868	2412	5	,	,	,
hvd.rsl868	2412	6	setting	set	VBG
hvd.rsl868	2412	7	in	in	RP
hvd.rsl868	2412	8	a	a	DT
hvd.rsl868	2412	9	dripping	dripping	NN
hvd.rsl868	2412	10	-	-	HYPH
hvd.rsl868	2412	11	pan	pan	NN
hvd.rsl868	2412	12	holding	holding	NN
hvd.rsl868	2412	13	about	about	RB
hvd.rsl868	2412	14	two	two	CD
hvd.rsl868	2412	15	inches	inch	NNS
hvd.rsl868	2412	16	of	of	IN
hvd.rsl868	2412	17	water	water	NN
hvd.rsl868	2412	18	,	,	,
hvd.rsl868	2412	19	or	or	CC
hvd.rsl868	2412	20	on	on	IN
hvd.rsl868	2412	21	a	a	DT
hvd.rsl868	2412	22	strip	strip	NN
hvd.rsl868	2412	23	of	of	IN
hvd.rsl868	2412	24	asbestos	asbestos	NN
hvd.rsl868	2412	25	.	.	.
hvd.rsl868	2413	1	The	the	DT
hvd.rsl868	2413	2	oven	oven	NN
hvd.rsl868	2413	3	should	should	MD
hvd.rsl868	2413	4	be	be	VB
hvd.rsl868	2413	5	moderately	moderately	RB
hvd.rsl868	2413	6	hot	hot	JJ
hvd.rsl868	2413	7	.	.	.
hvd.rsl868	2414	1	Cook	cook	VB
hvd.rsl868	2414	2	the	the	DT
hvd.rsl868	2414	3	fruit	fruit	NN
hvd.rsl868	2414	4	10	10	CD
hvd.rsl868	2414	5	or	or	CC
hvd.rsl868	2414	6	15	15	CD
hvd.rsl868	2414	7	minutes	minute	NNS
hvd.rsl868	2414	8	,	,	,
hvd.rsl868	2414	9	dependent	dependent	JJ
hvd.rsl868	2414	10	again	again	RB
hvd.rsl868	2414	11	upon	upon	IN
hvd.rsl868	2414	12	the	the	DT
hvd.rsl868	2414	13	fruit	fruit	NN
hvd.rsl868	2414	14	,	,	,
hvd.rsl868	2414	15	then	then	RB
hvd.rsl868	2414	16	lift	lift	VB
hvd.rsl868	2414	17	from	from	IN
hvd.rsl868	2414	18	the	the	DT
hvd.rsl868	2414	19	oven	oven	NN
hvd.rsl868	2414	20	,	,	,
hvd.rsl868	2414	21	one	one	PRP
hvd.rsl868	2414	22	can	can	MD
hvd.rsl868	2414	23	at	at	IN
hvd.rsl868	2414	24	a	a	DT
hvd.rsl868	2414	25	time	time	NN
hvd.rsl868	2414	26	,	,	,
hvd.rsl868	2414	27	fill	fill	VB
hvd.rsl868	2414	28	to	to	IN
hvd.rsl868	2414	29	overflowing	overflow	VBG
hvd.rsl868	2414	30	with	with	IN
hvd.rsl868	2414	31	the	the	DT
hvd.rsl868	2414	32	scalding	scald	VBG
hvd.rsl868	2414	33	syrup	syrup	NN
hvd.rsl868	2414	34	,	,	,
hvd.rsl868	2414	35	running	run	VBG
hvd.rsl868	2414	36	the	the	DT
hvd.rsl868	2414	37	blade	blade	NN
hvd.rsl868	2414	38	of	of	IN
hvd.rsl868	2414	39	a	a	DT
hvd.rsl868	2414	40	silver	silver	JJ
hvd.rsl868	2414	41	knife	knife	NN
hvd.rsl868	2414	42	around	around	IN
hvd.rsl868	2414	43	the	the	DT
hvd.rsl868	2414	44	edge	edge	NN
hvd.rsl868	2414	45	of	of	IN
hvd.rsl868	2414	46	the	the	DT
hvd.rsl868	2414	47	can	can	MD
hvd.rsl868	2414	48	to	to	TO
hvd.rsl868	2414	49	allow	allow	VB
hvd.rsl868	2414	50	for	for	IN
hvd.rsl868	2414	51	the	the	DT
hvd.rsl868	2414	52	escape	escape	NN
hvd.rsl868	2414	53	of	of	IN
hvd.rsl868	2414	54	all	all	DT
hvd.rsl868	2414	55	air	air	NN
hvd.rsl868	2414	56	-	-	HYPH
hvd.rsl868	2414	57	bubbles	bubble	NNS
hvd.rsl868	2414	58	,	,	,
hvd.rsl868	2414	59	then	then	RB
hvd.rsl868	2414	60	wipe	wipe	VB
hvd.rsl868	2414	61	and	and	CC
hvd.rsl868	2414	62	136	136	CD
hvd.rsl868	2414	63	THE	the	DT
hvd.rsl868	2414	64	RURAL	rural	JJ
hvd.rsl868	2414	65	COOK	COOK	NNP
hvd.rsl868	2414	66	BOOK	book	NN
hvd.rsl868	2414	67	.	.	.
hvd.rsl868	2415	1	closely	closely	RB
hvd.rsl868	2415	2	and	and	CC
hvd.rsl868	2415	3	stand	stand	VB
hvd.rsl868	2415	4	in	in	IN
hvd.rsl868	2415	5	a	a	DT
hvd.rsl868	2415	6	cool	cool	JJ
hvd.rsl868	2415	7	,	,	,
hvd.rsl868	2415	8	dark	dark	JJ
hvd.rsl868	2415	9	place	place	NN
hvd.rsl868	2415	10	for	for	IN
hvd.rsl868	2415	11	one	one	CD
hvd.rsl868	2415	12	week	week	NN
hvd.rsl868	2415	13	.	.	.
hvd.rsl868	2416	1	At	at	IN
hvd.rsl868	2416	2	the	the	DT
hvd.rsl868	2416	3	end	end	NN
hvd.rsl868	2416	4	of	of	IN
hvd.rsl868	2416	5	that	that	DT
hvd.rsl868	2416	6	time	time	NN
hvd.rsl868	2416	7	turn	turn	VB
hvd.rsl868	2416	8	them	-PRON-	PRP
hvd.rsl868	2416	9	carefully	carefully	RB
hvd.rsl868	2416	10	into	into	IN
hvd.rsl868	2416	11	the	the	DT
hvd.rsl868	2416	12	kettle	kettle	NN
hvd.rsl868	2416	13	,	,	,
hvd.rsl868	2416	14	bring	bring	VB
hvd.rsl868	2416	15	them	-PRON-	PRP
hvd.rsl868	2416	16	to	to	IN
hvd.rsl868	2416	17	boiling	boiling	NN
hvd.rsl868	2416	18	point	point	NN
hvd.rsl868	2416	19	,	,	,
hvd.rsl868	2416	20	and	and	CC
hvd.rsl868	2416	21	simmer	simmer	VB
hvd.rsl868	2416	22	for	for	IN
hvd.rsl868	2416	23	five	five	CD
hvd.rsl868	2416	24	minutes	minute	NNS
hvd.rsl868	2416	25	,	,	,
hvd.rsl868	2416	26	then	then	RB
hvd.rsl868	2416	27	return	return	VB
hvd.rsl868	2416	28	them	-PRON-	PRP
hvd.rsl868	2416	29	to	to	IN
hvd.rsl868	2416	30	the	the	DT
hvd.rsl868	2416	31	jars	jar	NNS
hvd.rsl868	2416	32	,	,	,
hvd.rsl868	2416	33	cover	cover	VBP
hvd.rsl868	2416	34	closely	closely	RB
hvd.rsl868	2416	35	with	with	IN
hvd.rsl868	2416	36	tissue	tissue	NN
hvd.rsl868	2416	37	paper	paper	NN
hvd.rsl868	2416	38	brushed	brush	VBN
hvd.rsl868	2416	39	over	over	RP
hvd.rsl868	2416	40	with	with	IN
hvd.rsl868	2416	41	the	the	DT
hvd.rsl868	2416	42	white	white	NN
hvd.rsl868	2416	43	of	of	IN
hvd.rsl868	2416	44	an	an	DT
hvd.rsl868	2416	45	egg	egg	NN
hvd.rsl868	2416	46	,	,	,
hvd.rsl868	2416	47	and	and	CC
hvd.rsl868	2416	48	put	put	VBN
hvd.rsl868	2416	49	in	in	RP
hvd.rsl868	2416	50	a	a	DT
hvd.rsl868	2416	51	dark	dark	JJ
hvd.rsl868	2416	52	,	,	,
hvd.rsl868	2416	53	cool	cool	JJ
hvd.rsl868	2416	54	place	place	NN
hvd.rsl868	2416	55	to	to	TO
hvd.rsl868	2416	56	keep	keep	VB
hvd.rsl868	2416	57	.	.	.
hvd.rsl868	2417	1	Apples	apple	NNS
hvd.rsl868	2417	2	are	be	VBP
hvd.rsl868	2417	3	more	more	RBR
hvd.rsl868	2417	4	difficult	difficult	JJ
hvd.rsl868	2417	5	to	to	TO
hvd.rsl868	2417	6	keep	keep	VB
hvd.rsl868	2417	7	than	than	IN
hvd.rsl868	2417	8	any	any	DT
hvd.rsl868	2417	9	other	other	JJ
hvd.rsl868	2417	10	fruit	fruit	NN
hvd.rsl868	2417	11	.	.	.
hvd.rsl868	2418	1	Blackberry	Blackberry	NNP
hvd.rsl868	2418	2	cheese	cheese	NN
hvd.rsl868	2418	3	is	be	VBZ
hvd.rsl868	2418	4	an	an	DT
hvd.rsl868	2418	5	old	old	JJ
hvd.rsl868	2418	6	-	-	HYPH
hvd.rsl868	2418	7	fashioned	fashioned	JJ
hvd.rsl868	2418	8	but	but	CC
hvd.rsl868	2418	9	excellent	excellent	JJ
hvd.rsl868	2418	10	recipe	recipe	NN
hvd.rsl868	2418	11	.	.	.
hvd.rsl868	2419	1	Three	three	CD
hvd.rsl868	2419	2	pounds	pound	NNS
hvd.rsl868	2419	3	apples	apple	NNS
hvd.rsl868	2419	4	,	,	,
hvd.rsl868	2419	5	peeled	peel	VBN
hvd.rsl868	2419	6	and	and	CC
hvd.rsl868	2419	7	cored	cored	JJ
hvd.rsl868	2419	8	;	;	:
hvd.rsl868	2419	9	three	three	CD
hvd.rsl868	2419	10	pounds	pound	NNS
hvd.rsl868	2419	11	blackberries	blackberry	NNS
hvd.rsl868	2419	12	.	.	.
hvd.rsl868	2420	1	To	to	IN
hvd.rsl868	2420	2	each	each	DT
hvd.rsl868	2420	3	pound	pound	NN
hvd.rsl868	2420	4	pulp	pulp	NN
hvd.rsl868	2420	5	allow	allow	VBP
hvd.rsl868	2420	6	three	three	CD
hvd.rsl868	2420	7	-	-	HYPH
hvd.rsl868	2420	8	quarters	quarter	NNS
hvd.rsl868	2420	9	pound	pound	NN
hvd.rsl868	2420	10	sugar	sugar	NN
hvd.rsl868	2420	11	.	.	.
hvd.rsl868	2421	1	Peel	peel	VB
hvd.rsl868	2421	2	,	,	,
hvd.rsl868	2421	3	core	core	VB
hvd.rsl868	2421	4	and	and	CC
hvd.rsl868	2421	5	slice	slice	VB
hvd.rsl868	2421	6	the	the	DT
hvd.rsl868	2421	7	apples	apple	NNS
hvd.rsl868	2421	8	,	,	,
hvd.rsl868	2421	9	put	put	VBD
hvd.rsl868	2421	10	them	-PRON-	PRP
hvd.rsl868	2421	11	in	in	IN
hvd.rsl868	2421	12	a	a	DT
hvd.rsl868	2421	13	jar	jar	NN
hvd.rsl868	2421	14	with	with	IN
hvd.rsl868	2421	15	the	the	DT
hvd.rsl868	2421	16	blackberries	blackberry	NNS
hvd.rsl868	2421	17	,	,	,
hvd.rsl868	2421	18	which	which	WDT
hvd.rsl868	2421	19	must	must	MD
hvd.rsl868	2421	20	be	be	VB
hvd.rsl868	2421	21	picked	pick	VBN
hvd.rsl868	2421	22	over	over	RP
hvd.rsl868	2421	23	,	,	,
hvd.rsl868	2421	24	and	and	CC
hvd.rsl868	2421	25	let	let	VB
hvd.rsl868	2421	26	them	-PRON-	PRP
hvd.rsl868	2421	27	remain	remain	VB
hvd.rsl868	2421	28	in	in	IN
hvd.rsl868	2421	29	the	the	DT
hvd.rsl868	2421	30	oven	oven	NN
hvd.rsl868	2421	31	for	for	IN
hvd.rsl868	2421	32	three	three	CD
hvd.rsl868	2421	33	-	-	HYPH
hvd.rsl868	2421	34	quarters	quarter	NNS
hvd.rsl868	2421	35	of	of	IN
hvd.rsl868	2421	36	an	an	DT
hvd.rsl868	2421	37	hour	hour	NN
hvd.rsl868	2421	38	,	,	,
hvd.rsl868	2421	39	or	or	CC
hvd.rsl868	2421	40	till	till	IN
hvd.rsl868	2421	41	the	the	DT
hvd.rsl868	2421	42	fruit	fruit	NN
hvd.rsl868	2421	43	is	be	VBZ
hvd.rsl868	2421	44	quite	quite	RB
hvd.rsl868	2421	45	soft	soft	JJ
hvd.rsl868	2421	46	;	;	:
hvd.rsl868	2421	47	pulp	pulp	NN
hvd.rsl868	2421	48	through	through	IN
hvd.rsl868	2421	49	a	a	DT
hvd.rsl868	2421	50	sieve	sieve	NN
hvd.rsl868	2421	51	,	,	,
hvd.rsl868	2421	52	and	and	CC
hvd.rsl868	2421	53	to	to	IN
hvd.rsl868	2421	54	every	every	DT
hvd.rsl868	2421	55	pound	pound	NN
hvd.rsl868	2421	56	of	of	IN
hvd.rsl868	2421	57	pulp	pulp	NN
hvd.rsl868	2421	58	allow	allow	VBP
hvd.rsl868	2421	59	three	three	CD
hvd.rsl868	2421	60	-	-	HYPH
hvd.rsl868	2421	61	quarters	quarter	NNS
hvd.rsl868	2421	62	of	of	IN
hvd.rsl868	2421	63	a	a	DT
hvd.rsl868	2421	64	pound	pound	NN
hvd.rsl868	2421	65	of	of	IN
hvd.rsl868	2421	66	sugar	sugar	NN
hvd.rsl868	2421	67	;	;	:
hvd.rsl868	2421	68	boil	boil	VB
hvd.rsl868	2421	69	the	the	DT
hvd.rsl868	2421	70	pulp	pulp	NN
hvd.rsl868	2421	71	for	for	IN
hvd.rsl868	2421	72	another	another	DT
hvd.rsl868	2421	73	hour	hour	NN
hvd.rsl868	2421	74	;	;	:
hvd.rsl868	2421	75	put	put	VBN
hvd.rsl868	2421	76	into	into	IN
hvd.rsl868	2421	77	jars	jar	NNS
hvd.rsl868	2421	78	very	very	RB
hvd.rsl868	2421	79	hot	hot	JJ
hvd.rsl868	2421	80	,	,	,
hvd.rsl868	2421	81	and	and	CC
hvd.rsl868	2421	82	when	when	WRB
hvd.rsl868	2421	83	cold	cold	JJ
hvd.rsl868	2421	84	cover	cover	NN
hvd.rsl868	2421	85	in	in	IN
hvd.rsl868	2421	86	the	the	DT
hvd.rsl868	2421	87	usual	usual	JJ
hvd.rsl868	2421	88	way	way	NN
hvd.rsl868	2421	89	.	.	.
hvd.rsl868	2422	1	It	-PRON-	PRP
hvd.rsl868	2422	2	should	should	MD
hvd.rsl868	2422	3	be	be	VB
hvd.rsl868	2422	4	firm	firm	JJ
hvd.rsl868	2422	5	enough	enough	RB
hvd.rsl868	2422	6	to	to	TO
hvd.rsl868	2422	7	slice	slice	VB
hvd.rsl868	2422	8	when	when	WRB
hvd.rsl868	2422	9	turned	turn	VBN
hvd.rsl868	2422	10	out	out	RP
hvd.rsl868	2422	11	.	.	.
hvd.rsl868	2423	1	Barberry	Barberry	NNP
hvd.rsl868	2423	2	Jam.—Pick	Jam.—Pick	NNP
hvd.rsl868	2423	3	three	three	CD
hvd.rsl868	2423	4	pounds	pound	NNS
hvd.rsl868	2423	5	of	of	IN
hvd.rsl868	2423	6	barberries	barberry	NNS
hvd.rsl868	2423	7	from	from	IN
hvd.rsl868	2423	8	the	the	DT
hvd.rsl868	2423	9	stalk	stalk	NN
hvd.rsl868	2423	10	,	,	,
hvd.rsl868	2423	11	put	put	VBD
hvd.rsl868	2423	12	them	-PRON-	PRP
hvd.rsl868	2423	13	in	in	IN
hvd.rsl868	2423	14	a	a	DT
hvd.rsl868	2423	15	jar	jar	NN
hvd.rsl868	2423	16	or	or	CC
hvd.rsl868	2423	17	farina	farina	NNP
hvd.rsl868	2423	18	boiler	boiler	NN
hvd.rsl868	2423	19	,	,	,
hvd.rsl868	2423	20	with	with	IN
hvd.rsl868	2423	21	three	three	CD
hvd.rsl868	2423	22	pounds	pound	NNS
hvd.rsl868	2423	23	of	of	IN
hvd.rsl868	2423	24	sugar	sugar	NN
hvd.rsl868	2423	25	.	.	.
hvd.rsl868	2424	1	Stand	stand	VB
hvd.rsl868	2424	2	the	the	DT
hvd.rsl868	2424	3	jar	jar	NN
hvd.rsl868	2424	4	in	in	IN
hvd.rsl868	2424	5	a	a	DT
hvd.rsl868	2424	6	saucepan	saucepan	NN
hvd.rsl868	2424	7	of	of	IN
hvd.rsl868	2424	8	boiling	boiling	NN
hvd.rsl868	2424	9	water	water	NN
hvd.rsl868	2424	10	,	,	,
hvd.rsl868	2424	11	and	and	CC
hvd.rsl868	2424	12	simmer	simmer	VB
hvd.rsl868	2424	13	gently	gently	RB
hvd.rsl868	2424	14	until	until	IN
hvd.rsl868	2424	15	the	the	DT
hvd.rsl868	2424	16	sugar	sugar	NN
hvd.rsl868	2424	17	is	be	VBZ
hvd.rsl868	2424	18	dissolved	dissolve	VBN
hvd.rsl868	2424	19	and	and	CC
hvd.rsl868	2424	20	berries	berry	NNS
hvd.rsl868	2424	21	soft	soft	JJ
hvd.rsl868	2424	22	,	,	,
hvd.rsl868	2424	23	then	then	RB
hvd.rsl868	2424	24	stand	stand	VB
hvd.rsl868	2424	25	aside	aside	RB
hvd.rsl868	2424	26	all	all	DT
hvd.rsl868	2424	27	night	night	NN
hvd.rsl868	2424	28	.	.	.
hvd.rsl868	2425	1	In	in	IN
hvd.rsl868	2425	2	the	the	DT
hvd.rsl868	2425	3	morning	morning	NN
hvd.rsl868	2425	4	put	put	VBD
hvd.rsl868	2425	5	them	-PRON-	PRP
hvd.rsl868	2425	6	in	in	IN
hvd.rsl868	2425	7	a	a	DT
hvd.rsl868	2425	8	porcelain	porcelain	NN
hvd.rsl868	2425	9	-	-	HYPH
hvd.rsl868	2425	10	lined	line	VBN
hvd.rsl868	2425	11	kettle	kettle	NN
hvd.rsl868	2425	12	,	,	,
hvd.rsl868	2425	13	and	and	CC
hvd.rsl868	2425	14	simmer	simmer	VB
hvd.rsl868	2425	15	slowly	slowly	RB
hvd.rsl868	2425	16	for	for	IN
hvd.rsl868	2425	17	25	25	CD
hvd.rsl868	2425	18	minutes	minute	NNS
hvd.rsl868	2425	19	,	,	,
hvd.rsl868	2425	20	stirring	stir	VBG
hvd.rsl868	2425	21	continually	continually	RB
hvd.rsl868	2425	22	.	.	.
hvd.rsl868	2426	1	Turn	turn	VB
hvd.rsl868	2426	2	into	into	IN
hvd.rsl868	2426	3	glasses	glass	NNS
hvd.rsl868	2426	4	and	and	CC
hvd.rsl868	2426	5	seal	seal	VB
hvd.rsl868	2426	6	when	when	WRB
hvd.rsl868	2426	7	cool	cool	JJ
hvd.rsl868	2426	8	,	,	,
hvd.rsl868	2426	9	like	like	IN
hvd.rsl868	2426	10	jelly	jelly	NN
hvd.rsl868	2426	11	.	.	.
hvd.rsl868	2427	1	Barberry	Barberry	NNP
hvd.rsl868	2427	2	Preserves.—This	Preserves.—This	NNP
hvd.rsl868	2427	3	is	be	VBZ
hvd.rsl868	2427	4	a	a	DT
hvd.rsl868	2427	5	very	very	RB
hvd.rsl868	2427	6	old	old	JJ
hvd.rsl868	2427	7	-	-	HYPH
hvd.rsl868	2427	8	fashioned	fashioned	JJ
hvd.rsl868	2427	9	recipe	recipe	NN
hvd.rsl868	2427	10	.	.	.
hvd.rsl868	2428	1	Four	four	CD
hvd.rsl868	2428	2	quarts	quart	NNS
hvd.rsl868	2428	3	of	of	IN
hvd.rsl868	2428	4	barberries	barberry	NNS
hvd.rsl868	2428	5	picked	pick	VBD
hvd.rsl868	2428	6	from	from	IN
hvd.rsl868	2428	7	the	the	DT
hvd.rsl868	2428	8	stems	stem	NNS
hvd.rsl868	2428	9	,	,	,
hvd.rsl868	2428	10	washed	wash	VBN
hvd.rsl868	2428	11	and	and	CC
hvd.rsl868	2428	12	drained	drain	VBN
hvd.rsl868	2428	13	.	.	.
hvd.rsl868	2429	1	Heat	heat	VB
hvd.rsl868	2429	2	one	one	CD
hvd.rsl868	2429	3	large	large	JJ
hvd.rsl868	2429	4	quart	quart	NN
hvd.rsl868	2429	5	of	of	IN
hvd.rsl868	2429	6	molasses	molasse	NNS
hvd.rsl868	2429	7	and	and	CC
hvd.rsl868	2429	8	one	one	CD
hvd.rsl868	2429	9	quart	quart	NN
hvd.rsl868	2429	10	of	of	IN
hvd.rsl868	2429	11	white	white	JJ
hvd.rsl868	2429	12	sugar	sugar	NN
hvd.rsl868	2429	13	together	together	RB
hvd.rsl868	2429	14	until	until	IN
hvd.rsl868	2429	15	the	the	DT
hvd.rsl868	2429	16	sugar	sugar	NN
hvd.rsl868	2429	17	is	be	VBZ
hvd.rsl868	2429	18	dissolved	dissolve	VBN
hvd.rsl868	2429	19	.	.	.
hvd.rsl868	2430	1	Skim	skim	VB
hvd.rsl868	2430	2	,	,	,
hvd.rsl868	2430	3	and	and	CC
hvd.rsl868	2430	4	then	then	RB
hvd.rsl868	2430	5	add	add	VB
hvd.rsl868	2430	6	the	the	DT
hvd.rsl868	2430	7	barberries	barberry	NNS
hvd.rsl868	2430	8	.	.	.
hvd.rsl868	2431	1	Cook	cook	VB
hvd.rsl868	2431	2	until	until	IN
hvd.rsl868	2431	3	they	-PRON-	PRP
hvd.rsl868	2431	4	begin	begin	VBP
hvd.rsl868	2431	5	to	to	TO
hvd.rsl868	2431	6	pop	pop	VB
hvd.rsl868	2431	7	and	and	CC
hvd.rsl868	2431	8	shrivel	shrivel	VB
hvd.rsl868	2431	9	,	,	,
hvd.rsl868	2431	10	which	which	WDT
hvd.rsl868	2431	11	will	will	MD
hvd.rsl868	2431	12	be	be	VB
hvd.rsl868	2431	13	in	in	IN
hvd.rsl868	2431	14	about	about	RB
hvd.rsl868	2431	15	10	10	CD
hvd.rsl868	2431	16	minutes	minute	NNS
hvd.rsl868	2431	17	.	.	.
hvd.rsl868	2432	1	Skim	skim	VB
hvd.rsl868	2432	2	them	-PRON-	PRP
hvd.rsl868	2432	3	into	into	IN
hvd.rsl868	2432	4	a	a	DT
hvd.rsl868	2432	5	stone	stone	NN
hvd.rsl868	2432	6	jar	jar	NN
hvd.rsl868	2432	7	,	,	,
hvd.rsl868	2432	8	then	then	RB
hvd.rsl868	2432	9	boil	boil	VB
hvd.rsl868	2432	10	the	the	DT
hvd.rsl868	2432	11	syrup	syrup	NN
hvd.rsl868	2432	12	slowly	slowly	RB
hvd.rsl868	2432	13	until	until	IN
hvd.rsl868	2432	14	it	-PRON-	PRP
hvd.rsl868	2432	15	will	will	MD
hvd.rsl868	2432	16	cover	cover	VB
hvd.rsl868	2432	17	the	the	DT
hvd.rsl868	2432	18	berries	berry	NNS
hvd.rsl868	2432	19	.	.	.
hvd.rsl868	2433	1	Bar	bar	NN
hvd.rsl868	2433	2	le	le	NNP
hvd.rsl868	2433	3	Due	Due	NNP
hvd.rsl868	2433	4	Preserves.—Take	Preserves.—Take	NNP
hvd.rsl868	2433	5	selected	select	VBN
hvd.rsl868	2433	6	red	red	NN
hvd.rsl868	2433	7	(	(	-LRB-
hvd.rsl868	2433	8	or	or	CC
hvd.rsl868	2433	9	white	white	JJ
hvd.rsl868	2433	10	)	)	-RRB-
hvd.rsl868	2433	11	currants	currant	NNS
hvd.rsl868	2433	12	of	of	IN
hvd.rsl868	2433	13	large	large	JJ
hvd.rsl868	2433	14	size	size	NN
hvd.rsl868	2433	15	,	,	,
hvd.rsl868	2433	16	one	one	CD
hvd.rsl868	2433	17	by	by	IN
hvd.rsl868	2433	18	one	one	CD
hvd.rsl868	2433	19	,	,	,
hvd.rsl868	2433	20	carefully	carefully	RB
hvd.rsl868	2433	21	make	make	VB
hvd.rsl868	2433	22	an	an	DT
hvd.rsl868	2433	23	incision	incision	NN
hvd.rsl868	2433	24	in	in	IN
hvd.rsl868	2433	25	the	the	DT
hvd.rsl868	2433	26	skin	skin	NN
hvd.rsl868	2433	27	,	,	,
hvd.rsl868	2433	28	one	one	CD
hvd.rsl868	2433	29	-	-	HYPH
hvd.rsl868	2433	30	fourth	fourth	NN
hvd.rsl868	2433	31	an	an	DT
hvd.rsl868	2433	32	inch	inch	NN
hvd.rsl868	2433	33	in	in	IN
hvd.rsl868	2433	34	size	size	NN
hvd.rsl868	2433	35	,	,	,
hvd.rsl868	2433	36	with	with	IN
hvd.rsl868	2433	37	tiny	tiny	JJ
hvd.rsl868	2433	38	embroidery	embroidery	NN
hvd.rsl868	2433	39	scissors	scissor	NNS
hvd.rsl868	2433	40	.	.	.
hvd.rsl868	2434	1	Through	through	IN
hvd.rsl868	2434	2	this	this	DT
hvd.rsl868	2434	3	slit	slit	NN
hvd.rsl868	2434	4	,	,	,
hvd.rsl868	2434	5	with	with	IN
hvd.rsl868	2434	6	a	a	DT
hvd.rsl868	2434	7	sharp	sharp	JJ
hvd.rsl868	2434	8	needle	needle	NN
hvd.rsl868	2434	9	,	,	,
hvd.rsl868	2434	10	remove	remove	VB
hvd.rsl868	2434	11	the	the	DT
hvd.rsl868	2434	12	seeds	seed	NNS
hvd.rsl868	2434	13	,	,	,
hvd.rsl868	2434	14	separately	separately	RB
hvd.rsl868	2434	15	,	,	,
hvd.rsl868	2434	16	preserving	preserve	VBG
hvd.rsl868	2434	17	the	the	DT
hvd.rsl868	2434	18	shape	shape	NN
hvd.rsl868	2434	19	of	of	IN
hvd.rsl868	2434	20	the	the	DT
hvd.rsl868	2434	21	fruit	fruit	NN
hvd.rsl868	2434	22	.	.	.
hvd.rsl868	2435	1	Take	take	VB
hvd.rsl868	2435	2	the	the	DT
hvd.rsl868	2435	3	weight	weight	NN
hvd.rsl868	2435	4	of	of	IN
hvd.rsl868	2435	5	the	the	DT
hvd.rsl868	2435	6	currants	currant	NNS
hvd.rsl868	2435	7	in	in	IN
hvd.rsl868	2435	8	strained	strained	JJ
hvd.rsl868	2435	9	honey	honey	NN
hvd.rsl868	2435	10	and	and	CC
hvd.rsl868	2435	11	,	,	,
hvd.rsl868	2435	12	when	when	WRB
hvd.rsl868	2435	13	hot	hot	JJ
hvd.rsl868	2435	14	,	,	,
hvd.rsl868	2435	15	add	add	VB
hvd.rsl868	2435	16	the	the	DT
hvd.rsl868	2435	17	currants	currant	NNS
hvd.rsl868	2435	18	.	.	.
hvd.rsl868	2436	1	Let	let	VB
hvd.rsl868	2436	2	simmer	simmer	VB
hvd.rsl868	2436	3	a	a	DT
hvd.rsl868	2436	4	minute	minute	NN
hvd.rsl868	2436	5	or	or	CC
hvd.rsl868	2436	6	two	two	CD
hvd.rsl868	2436	7	,	,	,
hvd.rsl868	2436	8	then	then	RB
hvd.rsl868	2436	9	seal	seal	VB
hvd.rsl868	2436	10	as	as	IN
hvd.rsl868	2436	11	jelly	jelly	NN
hvd.rsl868	2436	12	.	.	.
hvd.rsl868	2437	1	The	the	DT
hvd.rsl868	2437	2	currants	currant	NNS
hvd.rsl868	2437	3	retain	retain	VBP
hvd.rsl868	2437	4	their	-PRON-	PRP$
hvd.rsl868	2437	5	shape	shape	NN
hvd.rsl868	2437	6	,	,	,
hvd.rsl868	2437	7	are	be	VBP
hvd.rsl868	2437	8	of	of	IN
hvd.rsl868	2437	9	a	a	DT
hvd.rsl868	2437	10	beautiful	beautiful	JJ
hvd.rsl868	2437	11	color	color	NN
hvd.rsl868	2437	12	and	and	CC
hvd.rsl868	2437	13	melt	melt	VB
hvd.rsl868	2437	14	in	in	IN
hvd.rsl868	2437	15	the	the	DT
hvd.rsl868	2437	16	mouth	mouth	NN
hvd.rsl868	2437	17	.	.	.
hvd.rsl868	2438	1	Should	Should	MD
hvd.rsl868	2438	2	the	the	DT
hvd.rsl868	2438	3	currants	currant	NNS
hvd.rsl868	2438	4	liquefy	liquefy	VB
hvd.rsl868	2438	5	the	the	DT
hvd.rsl868	2438	6	honey	honey	NN
hvd.rsl868	2438	7	too	too	RB
hvd.rsl868	2438	8	much	much	RB
hvd.rsl868	2438	9	,	,	,
hvd.rsl868	2438	10	carefully	carefully	RB
hvd.rsl868	2438	11	skim	skim	VB
hvd.rsl868	2438	12	them	-PRON-	PRP
hvd.rsl868	2438	13	out	out	RP
hvd.rsl868	2438	14	,	,	,
hvd.rsl868	2438	15	reduce	reduce	VB
hvd.rsl868	2438	16	the	the	DT
hvd.rsl868	2438	17	syrup	syrup	NN
hvd.rsl868	2438	18	at	at	IN
hvd.rsl868	2438	19	a	a	DT
hvd.rsl868	2438	20	gentle	gentle	JJ
hvd.rsl868	2438	21	simmer	simmer	NN
hvd.rsl868	2438	22	to	to	TO
hvd.rsl868	2438	23	desired	desire	VBN
hvd.rsl868	2438	24	consistency	consistency	NN
hvd.rsl868	2438	25	and	and	CC
hvd.rsl868	2438	26	store	store	NN
hvd.rsl868	2438	27	as	as	IN
hvd.rsl868	2438	28	before	before	RB
hvd.rsl868	2438	29	after	after	IN
hvd.rsl868	2438	30	adding	add	VBG
hvd.rsl868	2438	31	the	the	DT
hvd.rsl868	2438	32	fruit	fruit	NN
hvd.rsl868	2438	33	.	.	.
hvd.rsl868	2439	1	Black	Black	NNP
hvd.rsl868	2439	2	Currants.—Gather	Currants.—Gather	NNP
hvd.rsl868	2439	3	the	the	DT
hvd.rsl868	2439	4	currants	currant	NNS
hvd.rsl868	2439	5	on	on	IN
hvd.rsl868	2439	6	a	a	DT
hvd.rsl868	2439	7	dry	dry	JJ
hvd.rsl868	2439	8	day	day	NN
hvd.rsl868	2439	9	;	;	:
hvd.rsl868	2439	10	to	to	IN
hvd.rsl868	2439	11	every	every	DT
hvd.rsl868	2439	12	pound	pound	NN
hvd.rsl868	2439	13	allow	allow	VBP
hvd.rsl868	2439	14	half	half	PDT
hvd.rsl868	2439	15	a	a	DT
hvd.rsl868	2439	16	pint	pint	NN
hvd.rsl868	2439	17	red	red	JJ
hvd.rsl868	2439	18	currant	currant	JJ
hvd.rsl868	2439	19	juice	juice	NN
hvd.rsl868	2439	20	and	and	CC
hvd.rsl868	2439	21	a	a	DT
hvd.rsl868	2439	22	pound	pound	NN
hvd.rsl868	2439	23	and	and	CC
hvd.rsl868	2439	24	a	a	DT
hvd.rsl868	2439	25	half	half	NN
hvd.rsl868	2439	26	of	of	IN
hvd.rsl868	2439	27	finely	finely	RB
hvd.rsl868	2439	28	pounded	pound	VBN
hvd.rsl868	2439	29	loaf	loaf	NN
hvd.rsl868	2439	30	sugar	sugar	NN
hvd.rsl868	2439	31	.	.	.
hvd.rsl868	2440	1	Clip	clip	VB
hvd.rsl868	2440	2	off	off	RP
hvd.rsl868	2440	3	the	the	DT
hvd.rsl868	2440	4	heads	head	NNS
hvd.rsl868	2440	5	and	and	CC
hvd.rsl868	2440	6	stalks	stalk	NNS
hvd.rsl868	2440	7	;	;	:
hvd.rsl868	2440	8	put	put	VBD
hvd.rsl868	2440	9	the	the	DT
hvd.rsl868	2440	10	juice	juice	NN
hvd.rsl868	2440	11	,	,	,
hvd.rsl868	2440	12	currants	currant	NNS
hvd.rsl868	2440	13	and	and	CC
hvd.rsl868	2440	14	sugar	sugar	NN
hvd.rsl868	2440	15	in	in	IN
hvd.rsl868	2440	16	a	a	DT
hvd.rsl868	2440	17	preserving	preserve	VBG
hvd.rsl868	2440	18	pan	pan	NN
hvd.rsl868	2440	19	;	;	:
hvd.rsl868	2440	20	shake	shake	VB
hvd.rsl868	2440	21	it	-PRON-	PRP
hvd.rsl868	2440	22	frequently	frequently	RB
hvd.rsl868	2440	23	till	till	IN
hvd.rsl868	2440	24	it	-PRON-	PRP
hvd.rsl868	2440	25	boils	boil	VBZ
hvd.rsl868	2440	26	;	;	:
hvd.rsl868	2440	27	carefully	carefully	RB
hvd.rsl868	2440	28	remove	remove	VB
hvd.rsl868	2440	29	the	the	DT
hvd.rsl868	2440	30	fruit	fruit	NN
hvd.rsl868	2440	31	from	from	IN
hvd.rsl868	2440	32	the	the	DT
hvd.rsl868	2440	33	sides	side	NNS
hvd.rsl868	2440	34	of	of	IN
hvd.rsl868	2440	35	the	the	DT
hvd.rsl868	2440	36	pan	pan	NN
hvd.rsl868	2440	37	,	,	,
hvd.rsl868	2440	38	and	and	CC
hvd.rsl868	2440	39	take	take	VB
hvd.rsl868	2440	40	off	off	RP
hvd.rsl868	2440	41	the	the	DT
hvd.rsl868	2440	42	scum	scum	NN
hvd.rsl868	2440	43	as	as	IN
hvd.rsl868	2440	44	it	-PRON-	PRP
hvd.rsl868	2440	45	rises	rise	VBZ
hvd.rsl868	2440	46	;	;	:
hvd.rsl868	2440	47	let	let	VB
hvd.rsl868	2440	48	it	-PRON-	PRP
hvd.rsl868	2440	49	boil	boil	VB
hvd.rsl868	2440	50	for	for	IN
hvd.rsl868	2440	51	10	10	CD
hvd.rsl868	2440	52	or	or	CC
hvd.rsl868	2440	53	15	15	CD
hvd.rsl868	2440	54	minutes	minute	NNS
hvd.rsl868	2440	55	.	.	.
hvd.rsl868	2441	1	THE	the	DT
hvd.rsl868	2441	2	RURAL	rural	JJ
hvd.rsl868	2441	3	COOK	COOK	NNP
hvd.rsl868	2441	4	BOOK	BOOK	NNP
hvd.rsl868	2441	5	.	.	.
hvd.rsl868	2442	1	127	127	CD
hvd.rsl868	2442	2	Blueberry	Blueberry	NNP
hvd.rsl868	2442	3	Mixtures.—A	Mixtures.—A	NNP
hvd.rsl868	2442	4	combination	combination	NN
hvd.rsl868	2442	5	of	of	IN
hvd.rsl868	2442	6	blueberries	blueberry	NNS
hvd.rsl868	2442	7	and	and	CC
hvd.rsl868	2442	8	gooseberries	gooseberry	NNS
hvd.rsl868	2442	9	,	,	,
hvd.rsl868	2442	10	one	one	CD
hvd.rsl868	2442	11	portion	portion	NN
hvd.rsl868	2442	12	of	of	IN
hvd.rsl868	2442	13	gooseberries	gooseberry	NNS
hvd.rsl868	2442	14	to	to	IN
hvd.rsl868	2442	15	three	three	CD
hvd.rsl868	2442	16	of	of	IN
hvd.rsl868	2442	17	the	the	DT
hvd.rsl868	2442	18	blueberries	blueberry	NNS
hvd.rsl868	2442	19	,	,	,
hvd.rsl868	2442	20	canned	can	VBN
hvd.rsl868	2442	21	in	in	IN
hvd.rsl868	2442	22	the	the	DT
hvd.rsl868	2442	23	ordinary	ordinary	JJ
hvd.rsl868	2442	24	fashion	fashion	NN
hvd.rsl868	2442	25	,	,	,
hvd.rsl868	2442	26	makes	make	VBZ
hvd.rsl868	2442	27	an	an	DT
hvd.rsl868	2442	28	excellent	excellent	JJ
hvd.rsl868	2442	29	Winter	winter	NN
hvd.rsl868	2442	30	sauce	sauce	NN
hvd.rsl868	2442	31	or	or	CC
hvd.rsl868	2442	32	filling	fill	VBG
hvd.rsl868	2442	33	for	for	IN
hvd.rsl868	2442	34	piei	piei	NN
hvd.rsl868	2442	35	.	.	.
hvd.rsl868	2443	1	So	so	RB
hvd.rsl868	2443	2	does	do	VBZ
hvd.rsl868	2443	3	a	a	DT
hvd.rsl868	2443	4	combination	combination	NN
hvd.rsl868	2443	5	of	of	IN
hvd.rsl868	2443	6	blueberries	blueberry	NNS
hvd.rsl868	2443	7	and	and	CC
hvd.rsl868	2443	8	rhubarb	rhubarb	NN
hvd.rsl868	2443	9	,	,	,
hvd.rsl868	2443	10	one	one	CD
hvd.rsl868	2443	11	cupful	cupful	NN
hvd.rsl868	2443	12	of	of	IN
hvd.rsl868	2443	13	rhubarb	rhubarb	NN
hvd.rsl868	2443	14	and	and	CC
hvd.rsl868	2443	15	one	one	CD
hvd.rsl868	2443	16	cupful	cupful	NN
hvd.rsl868	2443	17	of	of	IN
hvd.rsl868	2443	18	sugar	sugar	NN
hvd.rsl868	2443	19	to	to	IN
hvd.rsl868	2443	20	a	a	DT
hvd.rsl868	2443	21	quart	quart	NN
hvd.rsl868	2443	22	of	of	IN
hvd.rsl868	2443	23	blueberries	blueberry	NNS
hvd.rsl868	2443	24	.	.	.
hvd.rsl868	2444	1	Cherry	Cherry	NNP
hvd.rsl868	2444	2	Conserve.—Five	Conserve.—Five	NNP
hvd.rsl868	2444	3	quarts	quart	NNS
hvd.rsl868	2444	4	cherries	cherry	NNS
hvd.rsl868	2444	5	(	(	-LRB-
hvd.rsl868	2444	6	sour	sour	JJ
hvd.rsl868	2444	7	)	)	-RRB-
hvd.rsl868	2444	8	,	,	,
hvd.rsl868	2444	9	one	one	CD
hvd.rsl868	2444	10	pound	pound	NN
hvd.rsl868	2444	11	raisins	raisin	NNS
hvd.rsl868	2444	12	(	(	-LRB-
hvd.rsl868	2444	13	seeded	seed	VBN
hvd.rsl868	2444	14	and	and	CC
hvd.rsl868	2444	15	cut	cut	VBN
hvd.rsl868	2444	16	)	)	-RRB-
hvd.rsl868	2444	17	;	;	:
hvd.rsl868	2444	18	two	two	CD
hvd.rsl868	2444	19	oranges	orange	NNS
hvd.rsl868	2444	20	(	(	-LRB-
hvd.rsl868	2444	21	pulp	pulp	NN
hvd.rsl868	2444	22	cut	cut	NN
hvd.rsl868	2444	23	in	in	IN
hvd.rsl868	2444	24	pieces	piece	NNS
hvd.rsl868	2444	25	,	,	,
hvd.rsl868	2444	26	also	also	RB
hvd.rsl868	2444	27	yellow	yellow	JJ
hvd.rsl868	2444	28	of	of	IN
hvd.rsl868	2444	29	skin	skin	NN
hvd.rsl868	2444	30	)	)	-RRB-
hvd.rsl868	2444	31	;	;	:
hvd.rsl868	2444	32	one	one	CD
hvd.rsl868	2444	33	pound	pound	NN
hvd.rsl868	2444	34	English	English	NNP
hvd.rsl868	2444	35	walnuts	walnut	NNS
hvd.rsl868	2444	36	(	(	-LRB-
hvd.rsl868	2444	37	chopped	chop	VBN
hvd.rsl868	2444	38	)	)	-RRB-
hvd.rsl868	2444	39	;	;	:
hvd.rsl868	2444	40	2l/2	2l/2	CD
hvd.rsl868	2444	41	pounds	pound	NNS
hvd.rsl868	2444	42	sugar	sugar	NN
hvd.rsl868	2444	43	.	.	.
hvd.rsl868	2445	1	Cook	cook	VB
hvd.rsl868	2445	2	until	until	IN
hvd.rsl868	2445	3	thick	thick	JJ
hvd.rsl868	2445	4	and	and	CC
hvd.rsl868	2445	5	put	put	VBN
hvd.rsl868	2445	6	in	in	RP
hvd.rsl868	2445	7	jelly	jelly	JJ
hvd.rsl868	2445	8	tumblers	tumbler	NNS
hvd.rsl868	2445	9	.	.	.
hvd.rsl868	2446	1	Cherries	cherry	NNS
hvd.rsl868	2446	2	must	must	MD
hvd.rsl868	2446	3	be	be	VB
hvd.rsl868	2446	4	boiled	boil	VBN
hvd.rsl868	2446	5	about	about	RB
hvd.rsl868	2446	6	20	20	CD
hvd.rsl868	2446	7	minutes	minute	NNS
hvd.rsl868	2446	8	before	before	IN
hvd.rsl868	2446	9	putting	put	VBG
hvd.rsl868	2446	10	in	in	RP
hvd.rsl868	2446	11	sugar	sugar	NN
hvd.rsl868	2446	12	,	,	,
hvd.rsl868	2446	13	etc	etc	FW
hvd.rsl868	2446	14	.	.	.
hvd.rsl868	2447	1	Cherry	cherry	NN
hvd.rsl868	2447	2	Conserve	conserve	VB
hvd.rsl868	2447	3	No	no	NN
hvd.rsl868	2447	4	.	.	.
hvd.rsl868	2448	1	2.—Three	2.—three	CD
hvd.rsl868	2448	2	pounds	pound	NNS
hvd.rsl868	2448	3	sour	sour	JJ
hvd.rsl868	2448	4	cherries	cherry	NNS
hvd.rsl868	2448	5	;	;	:
hvd.rsl868	2448	6	two	two	CD
hvd.rsl868	2448	7	pounds	pound	NNS
hvd.rsl868	2448	8	raisins	raisin	NNS
hvd.rsl868	2448	9	;	;	:
hvd.rsl868	2448	10	four	four	CD
hvd.rsl868	2448	11	pounds	pound	NNS
hvd.rsl868	2448	12	granulated	granulated	JJ
hvd.rsl868	2448	13	sugar	sugar	NN
hvd.rsl868	2448	14	;	;	:
hvd.rsl868	2448	15	four	four	CD
hvd.rsl868	2448	16	large	large	JJ
hvd.rsl868	2448	17	oranges	orange	NNS
hvd.rsl868	2448	18	.	.	.
hvd.rsl868	2449	1	Seed	seed	NN
hvd.rsl868	2449	2	and	and	CC
hvd.rsl868	2449	3	steam	steam	VB
hvd.rsl868	2449	4	the	the	DT
hvd.rsl868	2449	5	raisins	raisin	NNS
hvd.rsl868	2449	6	for	for	IN
hvd.rsl868	2449	7	half	half	PDT
hvd.rsl868	2449	8	an	an	DT
hvd.rsl868	2449	9	hour	hour	NN
hvd.rsl868	2449	10	.	.	.
hvd.rsl868	2450	1	Grate	grate	VB
hvd.rsl868	2450	2	some	some	DT
hvd.rsl868	2450	3	of	of	IN
hvd.rsl868	2450	4	the	the	DT
hvd.rsl868	2450	5	orange	orange	JJ
hvd.rsl868	2450	6	peel	peel	NN
hvd.rsl868	2450	7	in	in	IN
hvd.rsl868	2450	8	the	the	DT
hvd.rsl868	2450	9	cherries	cherry	NNS
hvd.rsl868	2450	10	.	.	.
hvd.rsl868	2451	1	Do	do	VBP
hvd.rsl868	2451	2	not	not	RB
hvd.rsl868	2451	3	use	use	VB
hvd.rsl868	2451	4	the	the	DT
hvd.rsl868	2451	5	orange	orange	JJ
hvd.rsl868	2451	6	skin	skin	NN
hvd.rsl868	2451	7	.	.	.
hvd.rsl868	2452	1	Cut	cut	VB
hvd.rsl868	2452	2	the	the	DT
hvd.rsl868	2452	3	pulp	pulp	NN
hvd.rsl868	2452	4	into	into	IN
hvd.rsl868	2452	5	small	small	JJ
hvd.rsl868	2452	6	pieces	piece	NNS
hvd.rsl868	2452	7	.	.	.
hvd.rsl868	2453	1	Mix	mix	VB
hvd.rsl868	2453	2	all	all	PDT
hvd.rsl868	2453	3	the	the	DT
hvd.rsl868	2453	4	ingredients	ingredient	NNS
hvd.rsl868	2453	5	together	together	RB
hvd.rsl868	2453	6	,	,	,
hvd.rsl868	2453	7	boil	boil	VB
hvd.rsl868	2453	8	for	for	IN
hvd.rsl868	2453	9	20	20	CD
hvd.rsl868	2453	10	minutes	minute	NNS
hvd.rsl868	2453	11	,	,	,
hvd.rsl868	2453	12	put	put	VBN
hvd.rsl868	2453	13	in	in	RP
hvd.rsl868	2453	14	glasses	glass	NNS
hvd.rsl868	2453	15	.	.	.
hvd.rsl868	2454	1	Cherry	Cherry	NNP
hvd.rsl868	2454	2	Preserve	Preserve	NNP
hvd.rsl868	2454	3	,	,	,
hvd.rsl868	2454	4	Sun	Sun	NNP
hvd.rsl868	2454	5	-	-	HYPH
hvd.rsl868	2454	6	cooked.—Pit	cooked.—Pit	NNP
hvd.rsl868	2454	7	the	the	DT
hvd.rsl868	2454	8	cherries	cherry	NNS
hvd.rsl868	2454	9	,	,	,
hvd.rsl868	2454	10	which	which	WDT
hvd.rsl868	2454	11	must	must	MD
hvd.rsl868	2454	12	be	be	VB
hvd.rsl868	2454	13	perfect	perfect	JJ
hvd.rsl868	2454	14	ripe	ripe	JJ
hvd.rsl868	2454	15	fruit	fruit	NN
hvd.rsl868	2454	16	,	,	,
hvd.rsl868	2454	17	weigh	weigh	VBP
hvd.rsl868	2454	18	,	,	,
hvd.rsl868	2454	19	and	and	CC
hvd.rsl868	2454	20	put	put	VBD
hvd.rsl868	2454	21	in	in	RP
hvd.rsl868	2454	22	a	a	DT
hvd.rsl868	2454	23	preserving	preserve	VBG
hvd.rsl868	2454	24	kettle	kettle	NN
hvd.rsl868	2454	25	,	,	,
hvd.rsl868	2454	26	allowing	allow	VBG
hvd.rsl868	2454	27	three	three	CD
hvd.rsl868	2454	28	-	-	HYPH
hvd.rsl868	2454	29	quarters	quarter	NNS
hvd.rsl868	2454	30	of	of	IN
hvd.rsl868	2454	31	a	a	DT
hvd.rsl868	2454	32	pound	pound	NN
hvd.rsl868	2454	33	of	of	IN
hvd.rsl868	2454	34	sugar	sugar	NN
hvd.rsl868	2454	35	to	to	IN
hvd.rsl868	2454	36	each	each	DT
hvd.rsl868	2454	37	pound	pound	NN
hvd.rsl868	2454	38	of	of	IN
hvd.rsl868	2454	39	fruit	fruit	NN
hvd.rsl868	2454	40	.	.	.
hvd.rsl868	2455	1	Do	do	VB
hvd.rsl868	2455	2	not	not	RB
hvd.rsl868	2455	3	add	add	VB
hvd.rsl868	2455	4	any	any	DT
hvd.rsl868	2455	5	water	water	NN
hvd.rsl868	2455	6	;	;	:
hvd.rsl868	2455	7	the	the	DT
hvd.rsl868	2455	8	juice	juice	NN
hvd.rsl868	2455	9	and	and	CC
hvd.rsl868	2455	10	sugar	sugar	NN
hvd.rsl868	2455	11	make	make	VBP
hvd.rsl868	2455	12	the	the	DT
hvd.rsl868	2455	13	syrup	syrup	NN
hvd.rsl868	2455	14	.	.	.
hvd.rsl868	2456	1	Bring	bring	VB
hvd.rsl868	2456	2	to	to	IN
hvd.rsl868	2456	3	a	a	DT
hvd.rsl868	2456	4	boil	boil	NN
hvd.rsl868	2456	5	,	,	,
hvd.rsl868	2456	6	and	and	CC
hvd.rsl868	2456	7	boil	boil	VB
hvd.rsl868	2456	8	for	for	IN
hvd.rsl868	2456	9	20	20	CD
hvd.rsl868	2456	10	minutes	minute	NNS
hvd.rsl868	2456	11	,	,	,
hvd.rsl868	2456	12	stirring	stir	VBG
hvd.rsl868	2456	13	to	to	TO
hvd.rsl868	2456	14	avoid	avoid	VB
hvd.rsl868	2456	15	.burning	.burning	NFP
hvd.rsl868	2456	16	and	and	CC
hvd.rsl868	2456	17	skimming	skim	VBG
hvd.rsl868	2456	18	to	to	TO
hvd.rsl868	2456	19	keep	keep	VB
hvd.rsl868	2456	20	clear	clear	JJ
hvd.rsl868	2456	21	.	.	.
hvd.rsl868	2457	1	Skim	skim	VB
hvd.rsl868	2457	2	out	out	IN
hvd.rsl868	2457	3	the	the	DT
hvd.rsl868	2457	4	fruit	fruit	NN
hvd.rsl868	2457	5	,	,	,
hvd.rsl868	2457	6	putting	put	VBG
hvd.rsl868	2457	7	on	on	RP
hvd.rsl868	2457	8	shallow	shallow	JJ
hvd.rsl868	2457	9	platters	platter	NNS
hvd.rsl868	2457	10	,	,	,
hvd.rsl868	2457	11	pour	pour	VB
hvd.rsl868	2457	12	the	the	DT
hvd.rsl868	2457	13	syrup	syrup	NN
hvd.rsl868	2457	14	over	over	RP
hvd.rsl868	2457	15	,	,	,
hvd.rsl868	2457	16	and	and	CC
hvd.rsl868	2457	17	cover	cover	VB
hvd.rsl868	2457	18	with	with	IN
hvd.rsl868	2457	19	clean	clean	JJ
hvd.rsl868	2457	20	panes	pane	NNS
hvd.rsl868	2457	21	of	of	IN
hvd.rsl868	2457	22	glass	glass	NN
hvd.rsl868	2457	23	.	.	.
hvd.rsl868	2458	1	Put	put	VB
hvd.rsl868	2458	2	the	the	DT
hvd.rsl868	2458	3	platters	platter	NNS
hvd.rsl868	2458	4	out	out	RP
hvd.rsl868	2458	5	in	in	IN
hvd.rsl868	2458	6	the	the	DT
hvd.rsl868	2458	7	sun	sun	NN
hvd.rsl868	2458	8	,	,	,
hvd.rsl868	2458	9	and	and	CC
hvd.rsl868	2458	10	keep	keep	VB
hvd.rsl868	2458	11	outdoors	outdoors	RB
hvd.rsl868	2458	12	three	three	CD
hvd.rsl868	2458	13	days	day	NNS
hvd.rsl868	2458	14	,	,	,
hvd.rsl868	2458	15	bringing	bring	VBG
hvd.rsl868	2458	16	in	in	RP
hvd.rsl868	2458	17	at	at	IN
hvd.rsl868	2458	18	night	night	NN
hvd.rsl868	2458	19	.	.	.
hvd.rsl868	2459	1	Then	then	RB
hvd.rsl868	2459	2	put	put	VBN
hvd.rsl868	2459	3	in	in	RP
hvd.rsl868	2459	4	jars	jar	NNS
hvd.rsl868	2459	5	,	,	,
hvd.rsl868	2459	6	like	like	IN
hvd.rsl868	2459	7	any	any	DT
hvd.rsl868	2459	8	other	other	JJ
hvd.rsl868	2459	9	pre-	pre-	JJ
hvd.rsl868	2459	10	serve	serve	NN
hvd.rsl868	2459	11	.	.	.
hvd.rsl868	2460	1	The	the	DT
hvd.rsl868	2460	2	sun	sun	NN
hvd.rsl868	2460	3	cooks	cook	VBZ
hvd.rsl868	2460	4	the	the	DT
hvd.rsl868	2460	5	syrup	syrup	NN
hvd.rsl868	2460	6	to	to	IN
hvd.rsl868	2460	7	a	a	DT
hvd.rsl868	2460	8	honey	honey	NN
hvd.rsl868	2460	9	-	-	HYPH
hvd.rsl868	2460	10	like	like	JJ
hvd.rsl868	2460	11	consistence	consistence	NN
hvd.rsl868	2460	12	,	,	,
hvd.rsl868	2460	13	and	and	CC
hvd.rsl868	2460	14	the	the	DT
hvd.rsl868	2460	15	flavor	flavor	NN
hvd.rsl868	2460	16	is	be	VBZ
hvd.rsl868	2460	17	delicious	delicious	JJ
hvd.rsl868	2460	18	.	.	.
hvd.rsl868	2461	1	Strawberries	strawberry	NNS
hvd.rsl868	2461	2	.cooked	.cooke	VBD
hvd.rsl868	2461	3	the	the	DT
hvd.rsl868	2461	4	same	same	JJ
hvd.rsl868	2461	5	way	way	NN
hvd.rsl868	2461	6	have	have	VBP
hvd.rsl868	2461	7	all	all	PDT
hvd.rsl868	2461	8	the	the	DT
hvd.rsl868	2461	9	rich	rich	JJ
hvd.rsl868	2461	10	frag-	frag-	NN
hvd.rsl868	2461	11	rance	rance	NN
hvd.rsl868	2461	12	of	of	IN
hvd.rsl868	2461	13	the	the	DT
hvd.rsl868	2461	14	fresh	fresh	JJ
hvd.rsl868	2461	15	fruit	fruit	NN
hvd.rsl868	2461	16	.	.	.
hvd.rsl868	2462	1	Citron	Citron	NNP
hvd.rsl868	2462	2	Preserves.—Pare	Preserves.—Pare	NNP
hvd.rsl868	2462	3	and	and	CC
hvd.rsl868	2462	4	core	core	VB
hvd.rsl868	2462	5	the	the	DT
hvd.rsl868	2462	6	citron	citron	NN
hvd.rsl868	2462	7	,	,	,
hvd.rsl868	2462	8	cut	cut	VBN
hvd.rsl868	2462	9	into	into	IN
hvd.rsl868	2462	10	strips	strip	NNS
hvd.rsl868	2462	11	and	and	CC
hvd.rsl868	2462	12	notch	notch	VB
hvd.rsl868	2462	13	the	the	DT
hvd.rsl868	2462	14	edges	edge	NNS
hvd.rsl868	2462	15	,	,	,
hvd.rsl868	2462	16	or	or	CC
hvd.rsl868	2462	17	cut	cut	VBN
hvd.rsl868	2462	18	into	into	IN
hvd.rsl868	2462	19	fancy	fancy	JJ
hvd.rsl868	2462	20	shapes	shape	NNS
hvd.rsl868	2462	21	.	.	.
hvd.rsl868	2463	1	Allow	allow	VB
hvd.rsl868	2463	2	a	a	DT
hvd.rsl868	2463	3	pound	pound	NN
hvd.rsl868	2463	4	of	of	IN
hvd.rsl868	2463	5	sugar	sugar	NN
hvd.rsl868	2463	6	to	to	IN
hvd.rsl868	2463	7	a	a	DT
hvd.rsl868	2463	8	pound	pound	NN
hvd.rsl868	2463	9	of	of	IN
hvd.rsl868	2463	10	fruit	fruit	NN
hvd.rsl868	2463	11	,	,	,
hvd.rsl868	2463	12	and	and	CC
hvd.rsl868	2463	13	to	to	IN
hvd.rsl868	2463	14	six	six	CD
hvd.rsl868	2463	15	pounds	pound	NNS
hvd.rsl868	2463	16	of	of	IN
hvd.rsl868	2463	17	the	the	DT
hvd.rsl868	2463	18	fruit	fruit	NN
hvd.rsl868	2463	19	allow	allow	VBP
hvd.rsl868	2463	20	four	four	CD
hvd.rsl868	2463	21	lemons	lemon	NNS
hvd.rsl868	2463	22	and	and	CC
hvd.rsl868	2463	23	a	a	DT
hvd.rsl868	2463	24	quarter	quarter	NN
hvd.rsl868	2463	25	of	of	IN
hvd.rsl868	2463	26	a	a	DT
hvd.rsl868	2463	27	pound	pound	NN
hvd.rsl868	2463	28	of	of	IN
hvd.rsl868	2463	29	ginger	ginger	NN
hvd.rsl868	2463	30	root	root	NN
hvd.rsl868	2463	31	.	.	.
hvd.rsl868	2464	1	Tie	tie	VB
hvd.rsl868	2464	2	the	the	DT
hvd.rsl868	2464	3	ginger	ginger	NN
hvd.rsl868	2464	4	root	root	NN
hvd.rsl868	2464	5	in	in	IN
hvd.rsl868	2464	6	a	a	DT
hvd.rsl868	2464	7	cloth	cloth	NN
hvd.rsl868	2464	8	and	and	CC
hvd.rsl868	2464	9	boil	boil	VB
hvd.rsl868	2464	10	it	-PRON-	PRP
hvd.rsl868	2464	11	in	in	IN
hvd.rsl868	2464	12	a	a	DT
hvd.rsl868	2464	13	quart	quart	NN
hvd.rsl868	2464	14	and	and	CC
hvd.rsl868	2464	15	a	a	DT
hvd.rsl868	2464	16	half	half	NN
hvd.rsl868	2464	17	of	of	IN
hvd.rsl868	2464	18	water	water	NN
hvd.rsl868	2464	19	until	until	IN
hvd.rsl868	2464	20	the	the	DT
hvd.rsl868	2464	21	flavor	flavor	NN
hvd.rsl868	2464	22	is	be	VBZ
hvd.rsl868	2464	23	extracted	extract	VBN
hvd.rsl868	2464	24	;	;	:
hvd.rsl868	2464	25	then	then	RB
hvd.rsl868	2464	26	remove	remove	VB
hvd.rsl868	2464	27	it	-PRON-	PRP
hvd.rsl868	2464	28	and	and	CC
hvd.rsl868	2464	29	add	add	VB
hvd.rsl868	2464	30	to	to	IN
hvd.rsl868	2464	31	the	the	DT
hvd.rsl868	2464	32	water	water	NN
hvd.rsl868	2464	33	the	the	DT
hvd.rsl868	2464	34	sugar	sugar	NN
hvd.rsl868	2464	35	and	and	CC
hvd.rsl868	2464	36	the	the	DT
hvd.rsl868	2464	37	juice	juice	NN
hvd.rsl868	2464	38	of	of	IN
hvd.rsl868	2464	39	the	the	DT
hvd.rsl868	2464	40	lemons	lemon	NNS
hvd.rsl868	2464	41	.	.	.
hvd.rsl868	2465	1	Stir	stir	VB
hvd.rsl868	2465	2	until	until	IN
hvd.rsl868	2465	3	the	the	DT
hvd.rsl868	2465	4	sugar	sugar	NN
hvd.rsl868	2465	5	is	be	VBZ
hvd.rsl868	2465	6	dissolved	dissolve	VBN
hvd.rsl868	2465	7	and	and	CC
hvd.rsl868	2465	8	the	the	DT
hvd.rsl868	2465	9	syrup	syrup	NN
hvd.rsl868	2465	10	is	be	VBZ
hvd.rsl868	2465	11	clear	clear	JJ
hvd.rsl868	2465	12	,	,	,
hvd.rsl868	2465	13	remove	remove	VB
hvd.rsl868	2465	14	any	any	DT
hvd.rsl868	2465	15	scum	scum	NN
hvd.rsl868	2465	16	that	that	WDT
hvd.rsl868	2465	17	may	may	MD
hvd.rsl868	2465	18	form	form	VB
hvd.rsl868	2465	19	,	,	,
hvd.rsl868	2465	20	then	then	RB
hvd.rsl868	2465	21	add	add	VB
hvd.rsl868	2465	22	the	the	DT
hvd.rsl868	2465	23	citron	citron	NN
hvd.rsl868	2465	24	and	and	CC
hvd.rsl868	2465	25	cook	cook	VB
hvd.rsl868	2465	26	until	until	IN
hvd.rsl868	2465	27	it	-PRON-	PRP
hvd.rsl868	2465	28	is	be	VBZ
hvd.rsl868	2465	29	clear	clear	JJ
hvd.rsl868	2465	30	,	,	,
hvd.rsl868	2465	31	but	but	CC
hvd.rsl868	2465	32	not	not	RB
hvd.rsl868	2465	33	soft	soft	JJ
hvd.rsl868	2465	34	enough	enough	RB
hvd.rsl868	2465	35	to	to	TO
hvd.rsl868	2465	36	fall	fall	VB
hvd.rsl868	2465	37	apart	apart	RB
hvd.rsl868	2465	38	;	;	:
hvd.rsl868	2465	39	can	can	MD
hvd.rsl868	2465	40	and	and	CC
hvd.rsl868	2465	41	seal	seal	VB
hvd.rsl868	2465	42	while	while	IN
hvd.rsl868	2465	43	hot	hot	JJ
hvd.rsl868	2465	44	.	.	.
hvd.rsl868	2466	1	Citron	Citron	NNP
hvd.rsl868	2466	2	Preserves	preserve	VBZ
hvd.rsl868	2466	3	No	no	NN
hvd.rsl868	2466	4	.	.	.
hvd.rsl868	2467	1	2.—Cut	2.—cut	CD
hvd.rsl868	2467	2	the	the	DT
hvd.rsl868	2467	3	citron	citron	NNP
hvd.rsl868	2467	4	in	in	IN
hvd.rsl868	2467	5	strips	strip	NNS
hvd.rsl868	2467	6	half	half	PDT
hvd.rsl868	2467	7	an	an	DT
hvd.rsl868	2467	8	inch	inch	NN
hvd.rsl868	2467	9	wide	wide	JJ
hvd.rsl868	2467	10	,	,	,
hvd.rsl868	2467	11	pare	pare	VB
hvd.rsl868	2467	12	off	off	RP
hvd.rsl868	2467	13	the	the	DT
hvd.rsl868	2467	14	rind	rind	NN
hvd.rsl868	2467	15	as	as	RB
hvd.rsl868	2467	16	thin	thin	JJ
hvd.rsl868	2467	17	as	as	IN
hvd.rsl868	2467	18	possible	possible	JJ
hvd.rsl868	2467	19	and	and	CC
hvd.rsl868	2467	20	cut	cut	VBD
hvd.rsl868	2467	21	up	up	RP
hvd.rsl868	2467	22	the	the	DT
hvd.rsl868	2467	23	fruit	fruit	NN
hvd.rsl868	2467	24	in	in	IN
hvd.rsl868	2467	25	small	small	JJ
hvd.rsl868	2467	26	squares	square	NNS
hvd.rsl868	2467	27	.	.	.
hvd.rsl868	2468	1	Put	put	VB
hvd.rsl868	2468	2	in	in	RP
hvd.rsl868	2468	3	a	a	DT
hvd.rsl868	2468	4	vessel	vessel	NN
hvd.rsl868	2468	5	and	and	CC
hvd.rsl868	2468	6	cover	cover	VB
hvd.rsl868	2468	7	the	the	DT
hvd.rsl868	2468	8	fruit	fruit	NN
hvd.rsl868	2468	9	with	with	IN
hvd.rsl868	2468	10	water	water	NN
hvd.rsl868	2468	11	in	in	IN
hvd.rsl868	2468	12	which	which	WDT
hvd.rsl868	2468	13	has	have	VBZ
hvd.rsl868	2468	14	been	be	VBN
hvd.rsl868	2468	15	dis-	dis-	VBN
hvd.rsl868	2468	16	solved	solve	VBD
hvd.rsl868	2468	17	an	an	DT
hvd.rsl868	2468	18	ounce	ounce	NN
hvd.rsl868	2468	19	of	of	IN
hvd.rsl868	2468	20	alum	alum	NN
hvd.rsl868	2468	21	to	to	IN
hvd.rsl868	2468	22	the	the	DT
hvd.rsl868	2468	23	gallon	gallon	NN
hvd.rsl868	2468	24	of	of	IN
hvd.rsl868	2468	25	water	water	NN
hvd.rsl868	2468	26	.	.	.
hvd.rsl868	2469	1	Soak	soak	VB
hvd.rsl868	2469	2	24	24	CD
hvd.rsl868	2469	3	hours	hour	NNS
hvd.rsl868	2469	4	,	,	,
hvd.rsl868	2469	5	or	or	CC
hvd.rsl868	2469	6	until	until	IN
hvd.rsl868	2469	7	the	the	DT
hvd.rsl868	2469	8	citron	citron	NN
hvd.rsl868	2469	9	is	be	VBZ
hvd.rsl868	2469	10	clarified	clarify	VBN
hvd.rsl868	2469	11	.	.	.
hvd.rsl868	2470	1	Take	take	VB
hvd.rsl868	2470	2	out	out	IN
hvd.rsl868	2470	3	of	of	IN
hvd.rsl868	2470	4	alum	alum	NN
hvd.rsl868	2470	5	water	water	NN
hvd.rsl868	2470	6	and	and	CC
hvd.rsl868	2470	7	soak	soak	VB
hvd.rsl868	2470	8	in	in	IN
hvd.rsl868	2470	9	clear	clear	JJ
hvd.rsl868	2470	10	water	water	NN
hvd.rsl868	2470	11	until	until	IN
hvd.rsl868	2470	12	the	the	DT
hvd.rsl868	2470	13	alum	alum	NN
hvd.rsl868	2470	14	is	be	VBZ
hvd.rsl868	2470	15	all	all	DT
hvd.rsl868	2470	16	out	out	RP
hvd.rsl868	2470	17	,	,	,
hvd.rsl868	2470	18	which	which	WDT
hvd.rsl868	2470	19	will	will	MD
hvd.rsl868	2470	20	probably	probably	RB
hvd.rsl868	2470	21	be	be	VB
hvd.rsl868	2470	22	in	in	IN
hvd.rsl868	2470	23	12	12	CD
hvd.rsl868	2470	24	hours	hour	NNS
hvd.rsl868	2470	25	.	.	.
hvd.rsl868	2471	1	Weigh	weigh	VB
hvd.rsl868	2471	2	and	and	CC
hvd.rsl868	2471	3	allow	allow	VB
hvd.rsl868	2471	4	to	to	IN
hvd.rsl868	2471	5	each	each	DT
hvd.rsl868	2471	6	pound	pound	NN
hvd.rsl868	2471	7	of	of	IN
hvd.rsl868	2471	8	fruit	fruit	NN
hvd.rsl868	2471	9	a	a	DT
hvd.rsl868	2471	10	pound	pound	NN
hvd.rsl868	2471	11	of	of	IN
hvd.rsl868	2471	12	sugar	sugar	NN
hvd.rsl868	2471	13	.	.	.
hvd.rsl868	2472	1	Put	put	VB
hvd.rsl868	2472	2	the	the	DT
hvd.rsl868	2472	3	fruit	fruit	NN
hvd.rsl868	2472	4	in	in	IN
hvd.rsl868	2472	5	a	a	DT
hvd.rsl868	2472	6	pre-	pre-	JJ
hvd.rsl868	2472	7	serving	serve	VBG
hvd.rsl868	2472	8	kettle	kettle	NN
hvd.rsl868	2472	9	with	with	IN
hvd.rsl868	2472	10	only	only	RB
hvd.rsl868	2472	11	a	a	DT
hvd.rsl868	2472	12	little	little	JJ
hvd.rsl868	2472	13	sugar	sugar	NN
hvd.rsl868	2472	14	,	,	,
hvd.rsl868	2472	15	adding	add	VBG
hvd.rsl868	2472	16	sugar	sugar	NN
hvd.rsl868	2472	17	several	several	JJ
hvd.rsl868	2472	18	times	time	NNS
hvd.rsl868	2472	19	until	until	IN
hvd.rsl868	2472	20	THE	the	DT
hvd.rsl868	2472	21	RURAL	rural	JJ
hvd.rsl868	2472	22	COOK	COOK	NNP
hvd.rsl868	2472	23	BOOK	book	NN
hvd.rsl868	2472	24	.	.	.
hvd.rsl868	2473	1	131	131	CD
hvd.rsl868	2473	2	to	to	TO
hvd.rsl868	2473	3	remove	remove	VB
hvd.rsl868	2473	4	the	the	DT
hvd.rsl868	2473	5	seeds	seed	NNS
hvd.rsl868	2473	6	.	.	.
hvd.rsl868	2474	1	Add	add	VB
hvd.rsl868	2474	2	the	the	DT
hvd.rsl868	2474	3	skins	skin	NNS
hvd.rsl868	2474	4	to	to	IN
hvd.rsl868	2474	5	the	the	DT
hvd.rsl868	2474	6	pulp	pulp	NN
hvd.rsl868	2474	7	,	,	,
hvd.rsl868	2474	8	cooking	cook	VBG
hvd.rsl868	2474	9	till	till	IN
hvd.rsl868	2474	10	tender	tender	NN
hvd.rsl868	2474	11	.	.	.
hvd.rsl868	2475	1	Allow	allow	VB
hvd.rsl868	2475	2	one	one	CD
hvd.rsl868	2475	3	-	-	HYPH
hvd.rsl868	2475	4	half	half	NN
hvd.rsl868	2475	5	pound	pound	NN
hvd.rsl868	2475	6	of	of	IN
hvd.rsl868	2475	7	sugar	sugar	NN
hvd.rsl868	2475	8	to	to	IN
hvd.rsl868	2475	9	each	each	DT
hvd.rsl868	2475	10	pound	pound	NN
hvd.rsl868	2475	11	of	of	IN
hvd.rsl868	2475	12	fruit	fruit	NN
hvd.rsl868	2475	13	.	.	.
hvd.rsl868	2476	1	Gooseberries	gooseberry	NNS
hvd.rsl868	2476	2	with	with	IN
hvd.rsl868	2476	3	Currant	Currant	NNP
hvd.rsl868	2476	4	Juice.—The	Juice.—The	,
hvd.rsl868	2476	5	tops	top	NNS
hvd.rsl868	2476	6	and	and	CC
hvd.rsl868	2476	7	tails	tail	NNS
hvd.rsl868	2476	8	being	be	VBG
hvd.rsl868	2476	9	removed	remove	VBN
hvd.rsl868	2476	10	from	from	IN
hvd.rsl868	2476	11	the	the	DT
hvd.rsl868	2476	12	gooseberries	gooseberry	NNS
hvd.rsl868	2476	13	,	,	,
hvd.rsl868	2476	14	allow	allow	VB
hvd.rsl868	2476	15	an	an	DT
hvd.rsl868	2476	16	equal	equal	JJ
hvd.rsl868	2476	17	quantity	quantity	NN
hvd.rsl868	2476	18	of	of	IN
hvd.rsl868	2476	19	finely	finely	RB
hvd.rsl868	2476	20	-	-	HYPH
hvd.rsl868	2476	21	pounded	pound	VBN
hvd.rsl868	2476	22	loaf	loaf	NN
hvd.rsl868	2476	23	sugar	sugar	NN
hvd.rsl868	2476	24	and	and	CC
hvd.rsl868	2476	25	put	put	VB
hvd.rsl868	2476	26	a	a	DT
hvd.rsl868	2476	27	layer	layer	NN
hvd.rsl868	2476	28	of	of	IN
hvd.rsl868	2476	29	each	each	DT
hvd.rsl868	2476	30	alternately	alternately	RB
hvd.rsl868	2476	31	into	into	IN
hvd.rsl868	2476	32	a	a	DT
hvd.rsl868	2476	33	large	large	JJ
hvd.rsl868	2476	34	,	,	,
hvd.rsl868	2476	35	deep	deep	JJ
hvd.rsl868	2476	36	jar	jar	NN
hvd.rsl868	2476	37	;	;	:
hvd.rsl868	2476	38	pour	pour	VB
hvd.rsl868	2476	39	into	into	IN
hvd.rsl868	2476	40	it	-PRON-	PRP
hvd.rsl868	2476	41	as	as	RB
hvd.rsl868	2476	42	much	much	RB
hvd.rsl868	2476	43	dripped	drip	VBD
hvd.rsl868	2476	44	red	red	JJ
hvd.rsl868	2476	45	currant	currant	JJ
hvd.rsl868	2476	46	juice	juice	NN
hvd.rsl868	2476	47	as	as	IN
hvd.rsl868	2476	48	will	will	MD
hvd.rsl868	2476	49	dissolve	dissolve	VB
hvd.rsl868	2476	50	the	the	DT
hvd.rsl868	2476	51	sugar	sugar	NN
hvd.rsl868	2476	52	,	,	,
hvd.rsl868	2476	53	adding	add	VBG
hvd.rsl868	2476	54	its	-PRON-	PRP$
hvd.rsl868	2476	55	weight	weight	NN
hvd.rsl868	2476	56	in	in	IN
hvd.rsl868	2476	57	sugar	sugar	NN
hvd.rsl868	2476	58	.	.	.
hvd.rsl868	2477	1	The	the	DT
hvd.rsl868	2477	2	next	next	JJ
hvd.rsl868	2477	3	day	day	NN
hvd.rsl868	2477	4	put	put	VBD
hvd.rsl868	2477	5	all	all	DT
hvd.rsl868	2477	6	in	in	IN
hvd.rsl868	2477	7	a	a	DT
hvd.rsl868	2477	8	preserving	preserve	VBG
hvd.rsl868	2477	9	pan	pan	NN
hvd.rsl868	2477	10	,	,	,
hvd.rsl868	2477	11	boil	boil	VB
hvd.rsl868	2477	12	it	-PRON-	PRP
hvd.rsl868	2477	13	,	,	,
hvd.rsl868	2477	14	and	and	CC
hvd.rsl868	2477	15	put	put	VBD
hvd.rsl868	2477	16	up	up	RP
hvd.rsl868	2477	17	as	as	IN
hvd.rsl868	2477	18	other	other	JJ
hvd.rsl868	2477	19	jams	jam	NNS
hvd.rsl868	2477	20	.	.	.
hvd.rsl868	2478	1	Grape	grape	NN
hvd.rsl868	2478	2	Marmalade.—Choose	Marmalade.—Choose	NNP
hvd.rsl868	2478	3	ripe	ripe	JJ
hvd.rsl868	2478	4	grapes	grape	NNS
hvd.rsl868	2478	5	of	of	IN
hvd.rsl868	2478	6	any	any	DT
hvd.rsl868	2478	7	familiar	familiar	JJ
hvd.rsl868	2478	8	kind	kind	NN
hvd.rsl868	2478	9	,	,	,
hvd.rsl868	2478	10	and	and	CC
hvd.rsl868	2478	11	place	place	VB
hvd.rsl868	2478	12	them	-PRON-	PRP
hvd.rsl868	2478	13	in	in	IN
hvd.rsl868	2478	14	the	the	DT
hvd.rsl868	2478	15	preserving	preserve	VBG
hvd.rsl868	2478	16	kettle	kettle	NN
hvd.rsl868	2478	17	with	with	IN
hvd.rsl868	2478	18	just	just	RB
hvd.rsl868	2478	19	enough	enough	JJ
hvd.rsl868	2478	20	water	water	NN
hvd.rsl868	2478	21	to	to	TO
hvd.rsl868	2478	22	prevent	prevent	VB
hvd.rsl868	2478	23	their	-PRON-	PRP$
hvd.rsl868	2478	24	burning	burning	NN
hvd.rsl868	2478	25	.	.	.
hvd.rsl868	2479	1	Cook	cook	VB
hvd.rsl868	2479	2	slowly	slowly	RB
hvd.rsl868	2479	3	at	at	IN
hvd.rsl868	2479	4	the	the	DT
hvd.rsl868	2479	5	side	side	NN
hvd.rsl868	2479	6	of	of	IN
hvd.rsl868	2479	7	the	the	DT
hvd.rsl868	2479	8	stove	stove	NN
hvd.rsl868	2479	9	until	until	IN
hvd.rsl868	2479	10	they	-PRON-	PRP
hvd.rsl868	2479	11	are	be	VBP
hvd.rsl868	2479	12	well	well	RB
hvd.rsl868	2479	13	broken	broken	JJ
hvd.rsl868	2479	14	and	and	CC
hvd.rsl868	2479	15	mashed	mash	VBN
hvd.rsl868	2479	16	.	.	.
hvd.rsl868	2480	1	Then	then	RB
hvd.rsl868	2480	2	press	press	VB
hvd.rsl868	2480	3	through	through	IN
hvd.rsl868	2480	4	a	a	DT
hvd.rsl868	2480	5	sieve	sieve	NN
hvd.rsl868	2480	6	and	and	CC
hvd.rsl868	2480	7	measure	measure	VB
hvd.rsl868	2480	8	the	the	DT
hvd.rsl868	2480	9	pulp	pulp	NN
hvd.rsl868	2480	10	.	.	.
hvd.rsl868	2481	1	For	for	IN
hvd.rsl868	2481	2	each	each	DT
hvd.rsl868	2481	3	pint	pint	NN
hvd.rsl868	2481	4	allow	allow	VBP
hvd.rsl868	2481	5	half	half	PDT
hvd.rsl868	2481	6	a	a	DT
hvd.rsl868	2481	7	pound	pound	NN
hvd.rsl868	2481	8	of	of	IN
hvd.rsl868	2481	9	sugar	sugar	NN
hvd.rsl868	2481	10	.	.	.
hvd.rsl868	2482	1	Place	place	VB
hvd.rsl868	2482	2	the	the	DT
hvd.rsl868	2482	3	grape	grape	NN
hvd.rsl868	2482	4	pulp	pulp	NN
hvd.rsl868	2482	5	over	over	IN
hvd.rsl868	2482	6	the	the	DT
hvd.rsl868	2482	7	fire	fire	NN
hvd.rsl868	2482	8	,	,	,
hvd.rsl868	2482	9	boil	boil	VB
hvd.rsl868	2482	10	for	for	IN
hvd.rsl868	2482	11	20	20	CD
hvd.rsl868	2482	12	minutes	minute	NNS
hvd.rsl868	2482	13	,	,	,
hvd.rsl868	2482	14	add	add	VB
hvd.rsl868	2482	15	the	the	DT
hvd.rsl868	2482	16	sugar	sugar	NN
hvd.rsl868	2482	17	and	and	CC
hvd.rsl868	2482	18	boil	boil	VB
hvd.rsl868	2482	19	from	from	IN
hvd.rsl868	2482	20	10	10	CD
hvd.rsl868	2482	21	to	to	TO
hvd.rsl868	2482	22	20	20	CD
hvd.rsl868	2482	23	minutes	minute	NNS
hvd.rsl868	2482	24	longer	long	RBR
hvd.rsl868	2482	25	,	,	,
hvd.rsl868	2482	26	or	or	CC
hvd.rsl868	2482	27	until	until	IN
hvd.rsl868	2482	28	a	a	DT
hvd.rsl868	2482	29	drop	drop	NN
hvd.rsl868	2482	30	of	of	IN
hvd.rsl868	2482	31	the	the	DT
hvd.rsl868	2482	32	mixture	mixture	NN
hvd.rsl868	2482	33	when	when	WRB
hvd.rsl868	2482	34	put	put	VBN
hvd.rsl868	2482	35	on	on	IN
hvd.rsl868	2482	36	a	a	DT
hvd.rsl868	2482	37	plate	plate	NN
hvd.rsl868	2482	38	will	will	MD
hvd.rsl868	2482	39	retain	retain	VB
hvd.rsl868	2482	40	its	-PRON-	PRP$
hvd.rsl868	2482	41	shape	shape	NN
hvd.rsl868	2482	42	without	without	IN
hvd.rsl868	2482	43	spreading	spread	VBG
hvd.rsl868	2482	44	.	.	.
hvd.rsl868	2483	1	Stir	stir	VB
hvd.rsl868	2483	2	constantly	constantly	RB
hvd.rsl868	2483	3	while	while	IN
hvd.rsl868	2483	4	cooking	cook	VBG
hvd.rsl868	2483	5	.	.	.
hvd.rsl868	2484	1	Skim	skim	VB
hvd.rsl868	2484	2	carefully	carefully	RB
hvd.rsl868	2484	3	from	from	IN
hvd.rsl868	2484	4	time	time	NN
hvd.rsl868	2484	5	to	to	IN
hvd.rsl868	2484	6	time	time	NN
hvd.rsl868	2484	7	and	and	CC
hvd.rsl868	2484	8	when	when	WRB
hvd.rsl868	2484	9	done	do	VBN
hvd.rsl868	2484	10	pack	pack	NN
hvd.rsl868	2484	11	in	in	IN
hvd.rsl868	2484	12	small	small	JJ
hvd.rsl868	2484	13	jars	jar	NNS
hvd.rsl868	2484	14	.	.	.
hvd.rsl868	2485	1	Grape	Grape	NNP
hvd.rsl868	2485	2	and	and	CC
hvd.rsl868	2485	3	Apple	Apple	NNP
hvd.rsl868	2485	4	Marmalade.—Many	Marmalade.—Many	NNP
hvd.rsl868	2485	5	people	people	NNS
hvd.rsl868	2485	6	do	do	VBP
hvd.rsl868	2485	7	not	not	RB
hvd.rsl868	2485	8	care	care	VB
hvd.rsl868	2485	9	for	for	IN
hvd.rsl868	2485	10	the	the	DT
hvd.rsl868	2485	11	flavor	flavor	NN
hvd.rsl868	2485	12	of	of	IN
hvd.rsl868	2485	13	the	the	DT
hvd.rsl868	2485	14	Clinton	Clinton	NNP
hvd.rsl868	2485	15	grape	grape	NN
hvd.rsl868	2485	16	,	,	,
hvd.rsl868	2485	17	but	but	CC
hvd.rsl868	2485	18	it	-PRON-	PRP
hvd.rsl868	2485	19	is	be	VBZ
hvd.rsl868	2485	20	excellent	excellent	JJ
hvd.rsl868	2485	21	to	to	TO
hvd.rsl868	2485	22	use	use	VB
hvd.rsl868	2485	23	with	with	IN
hvd.rsl868	2485	24	sweet	sweet	JJ
hvd.rsl868	2485	25	apples	apple	NNS
hvd.rsl868	2485	26	in	in	IN
hvd.rsl868	2485	27	mar-	mar-	NNP
hvd.rsl868	2485	28	malade	malade	NNP
hvd.rsl868	2485	29	,	,	,
hvd.rsl868	2485	30	following	follow	VBG
hvd.rsl868	2485	31	a	a	DT
hvd.rsl868	2485	32	New	New	NNP
hvd.rsl868	2485	33	England	England	NNP
hvd.rsl868	2485	34	recipe	recipe	NN
hvd.rsl868	2485	35	,	,	,
hvd.rsl868	2485	36	in	in	IN
hvd.rsl868	2485	37	which	which	WDT
hvd.rsl868	2485	38	the	the	DT
hvd.rsl868	2485	39	wild	wild	JJ
hvd.rsl868	2485	40	frost	frost	NN
hvd.rsl868	2485	41	grape	grape	NN
hvd.rsl868	2485	42	is	be	VBZ
hvd.rsl868	2485	43	ordinarily	ordinarily	RB
hvd.rsl868	2485	44	used	use	VBN
hvd.rsl868	2485	45	.	.	.
hvd.rsl868	2486	1	Heat	heat	NN
hvd.rsl868	2486	2	four	four	CD
hvd.rsl868	2486	3	pounds	pound	NNS
hvd.rsl868	2486	4	of	of	IN
hvd.rsl868	2486	5	stemmed	stem	VBN
hvd.rsl868	2486	6	and	and	CC
hvd.rsl868	2486	7	pulped	pulp	VBN
hvd.rsl868	2486	8	grapes	grape	NNS
hvd.rsl868	2486	9	until	until	IN
hvd.rsl868	2486	10	the	the	DT
hvd.rsl868	2486	11	seeds	seed	NNS
hvd.rsl868	2486	12	are	be	VBP
hvd.rsl868	2486	13	free	free	JJ
hvd.rsl868	2486	14	of	of	IN
hvd.rsl868	2486	15	pulp	pulp	NN
hvd.rsl868	2486	16	.	.	.
hvd.rsl868	2487	1	Have	have	VBP
hvd.rsl868	2487	2	four	four	CD
hvd.rsl868	2487	3	pounds	pound	NNS
hvd.rsl868	2487	4	of	of	IN
hvd.rsl868	2487	5	sweet	sweet	JJ
hvd.rsl868	2487	6	apples	apple	NNS
hvd.rsl868	2487	7	pared	pare	VBN
hvd.rsl868	2487	8	,	,	,
hvd.rsl868	2487	9	cored	cored	NNP
hvd.rsl868	2487	10	,	,	,
hvd.rsl868	2487	11	sliced	slice	VBN
hvd.rsl868	2487	12	and	and	CC
hvd.rsl868	2487	13	steamed	steam	VBN
hvd.rsl868	2487	14	until	until	IN
hvd.rsl868	2487	15	tender	tender	NN
hvd.rsl868	2487	16	.	.	.
hvd.rsl868	2488	1	Sift	sift	VB
hvd.rsl868	2488	2	the	the	DT
hvd.rsl868	2488	3	grape	grape	NN
hvd.rsl868	2488	4	pulp	pulp	NN
hvd.rsl868	2488	5	,	,	,
hvd.rsl868	2488	6	add	add	VB
hvd.rsl868	2488	7	the	the	DT
hvd.rsl868	2488	8	apples,-	apples,-	NN
hvd.rsl868	2488	9	turn	turn	NN
hvd.rsl868	2488	10	into	into	IN
hvd.rsl868	2488	11	a	a	DT
hvd.rsl868	2488	12	kettle	kettle	NN
hvd.rsl868	2488	13	set	set	VBN
hvd.rsl868	2488	14	on	on	IN
hvd.rsl868	2488	15	asbestos	asbestos	NN
hvd.rsl868	2488	16	mat	mat	NN
hvd.rsl868	2488	17	or	or	CC
hvd.rsl868	2488	18	back	back	RB
hvd.rsl868	2488	19	of	of	IN
hvd.rsl868	2488	20	range	range	NN
hvd.rsl868	2488	21	and	and	CC
hvd.rsl868	2488	22	simmer	simmer	VB
hvd.rsl868	2488	23	slowly	slowly	RB
hvd.rsl868	2488	24	for	for	IN
hvd.rsl868	2488	25	two	two	CD
hvd.rsl868	2488	26	hours	hour	NNS
hvd.rsl868	2488	27	;	;	:
hvd.rsl868	2488	28	measure	measure	NN
hvd.rsl868	2488	29	,	,	,
hvd.rsl868	2488	30	add	add	VB
hvd.rsl868	2488	31	sugar	sugar	NN
hvd.rsl868	2488	32	in	in	IN
hvd.rsl868	2488	33	the	the	DT
hvd.rsl868	2488	34	proportion	proportion	NN
hvd.rsl868	2488	35	of	of	IN
hvd.rsl868	2488	36	three	three	CD
hvd.rsl868	2488	37	-	-	HYPH
hvd.rsl868	2488	38	quarters	quarter	NNS
hvd.rsl868	2488	39	of	of	IN
hvd.rsl868	2488	40	a	a	DT
hvd.rsl868	2488	41	pound	pound	NN
hvd.rsl868	2488	42	to	to	IN
hvd.rsl868	2488	43	a	a	DT
hvd.rsl868	2488	44	pint	pint	NN
hvd.rsl868	2488	45	of	of	IN
hvd.rsl868	2488	46	pulp	pulp	NN
hvd.rsl868	2488	47	,	,	,
hvd.rsl868	2488	48	and	and	CC
hvd.rsl868	2488	49	cook	cook	VB
hvd.rsl868	2488	50	until	until	IN
hvd.rsl868	2488	51	a	a	DT
hvd.rsl868	2488	52	little	little	JJ
hvd.rsl868	2488	53	,	,	,
hvd.rsl868	2488	54	chilled	chill	VBN
hvd.rsl868	2488	55	on	on	IN
hvd.rsl868	2488	56	ice	ice	NN
hvd.rsl868	2488	57	,	,	,
hvd.rsl868	2488	58	shows	show	VBZ
hvd.rsl868	2488	59	that	that	IN
hvd.rsl868	2488	60	it	-PRON-	PRP
hvd.rsl868	2488	61	is	be	VBZ
hvd.rsl868	2488	62	stiff	stiff	JJ
hvd.rsl868	2488	63	enough	enough	RB
hvd.rsl868	2488	64	to	to	TO
hvd.rsl868	2488	65	retain	retain	VB
hvd.rsl868	2488	66	its	-PRON-	PRP$
hvd.rsl868	2488	67	shape	shape	NN
hvd.rsl868	2488	68	.	.	.
hvd.rsl868	2489	1	Turn	turn	VB
hvd.rsl868	2489	2	into	into	IN
hvd.rsl868	2489	3	jelly	jelly	JJ
hvd.rsl868	2489	4	glasses	glass	NNS
hvd.rsl868	2489	5	and	and	CC
hvd.rsl868	2489	6	seal	seal	NN
hvd.rsl868	2489	7	.	.	.
hvd.rsl868	2490	1	Grape	grape	NN
hvd.rsl868	2490	2	Preserves.—Press	preserves.—press	VBP
hvd.rsl868	2490	3	the	the	DT
hvd.rsl868	2490	4	pulp	pulp	NN
hvd.rsl868	2490	5	out	out	IN
hvd.rsl868	2490	6	of	of	IN
hvd.rsl868	2490	7	each	each	DT
hvd.rsl868	2490	8	grape	grape	NN
hvd.rsl868	2490	9	;	;	:
hvd.rsl868	2490	10	boil	boil	VB
hvd.rsl868	2490	11	the	the	DT
hvd.rsl868	2490	12	pulps	pulp	NNS
hvd.rsl868	2490	13	until	until	IN
hvd.rsl868	2490	14	tender	tender	NN
hvd.rsl868	2490	15	,	,	,
hvd.rsl868	2490	16	then	then	RB
hvd.rsl868	2490	17	press	press	VB
hvd.rsl868	2490	18	through	through	IN
hvd.rsl868	2490	19	colander	colander	NN
hvd.rsl868	2490	20	to	to	TO
hvd.rsl868	2490	21	remove	remove	VB
hvd.rsl868	2490	22	the	the	DT
hvd.rsl868	2490	23	seeds	seed	NNS
hvd.rsl868	2490	24	;	;	:
hvd.rsl868	2490	25	mix	mix	VB
hvd.rsl868	2490	26	the	the	DT
hvd.rsl868	2490	27	skins	skin	NNS
hvd.rsl868	2490	28	with	with	IN
hvd.rsl868	2490	29	the	the	DT
hvd.rsl868	2490	30	pulp	pulp	NN
hvd.rsl868	2490	31	and	and	CC
hvd.rsl868	2490	32	juice	juice	NN
hvd.rsl868	2490	33	;	;	:
hvd.rsl868	2490	34	add	add	VB
hvd.rsl868	2490	35	as	as	RB
hvd.rsl868	2490	36	many	many	JJ
hvd.rsl868	2490	37	cupfuls	cupful	NNS
hvd.rsl868	2490	38	of	of	IN
hvd.rsl868	2490	39	sugar	sugar	NN
hvd.rsl868	2490	40	as	as	IN
hvd.rsl868	2490	41	there	there	EX
hvd.rsl868	2490	42	are	be	VBP
hvd.rsl868	2490	43	of	of	IN
hvd.rsl868	2490	44	grapes	grape	NNS
hvd.rsl868	2490	45	and	and	CC
hvd.rsl868	2490	46	boil	boil	VB
hvd.rsl868	2490	47	together	together	RB
hvd.rsl868	2490	48	until	until	IN
hvd.rsl868	2490	49	thickened	thicken	VBN
hvd.rsl868	2490	50	.	.	.
hvd.rsl868	2491	1	Green	green	JJ
hvd.rsl868	2491	2	grapes	grape	NNS
hvd.rsl868	2491	3	are	be	VBP
hvd.rsl868	2491	4	preserved	preserve	VBN
hvd.rsl868	2491	5	by	by	IN
hvd.rsl868	2491	6	cutting	cut	VBG
hvd.rsl868	2491	7	each	each	DT
hvd.rsl868	2491	8	grape	grape	NN
hvd.rsl868	2491	9	in	in	IN
hvd.rsl868	2491	10	halves	half	NNS
hvd.rsl868	2491	11	,	,	,
hvd.rsl868	2491	12	taking	take	VBG
hvd.rsl868	2491	13	out	out	RP
hvd.rsl868	2491	14	the	the	DT
hvd.rsl868	2491	15	seeds	seed	NNS
hvd.rsl868	2491	16	,	,	,
hvd.rsl868	2491	17	then	then	RB
hvd.rsl868	2491	18	adding	add	VBG
hvd.rsl868	2491	19	an	an	DT
hvd.rsl868	2491	20	equal	equal	JJ
hvd.rsl868	2491	21	quantity	quantity	NN
hvd.rsl868	2491	22	of	of	IN
hvd.rsl868	2491	23	sugar	sugar	NN
hvd.rsl868	2491	24	and	and	CC
hvd.rsl868	2491	25	boiling	boil	VBG
hvd.rsl868	2491	26	all	all	RB
hvd.rsl868	2491	27	together	together	RB
hvd.rsl868	2491	28	until	until	IN
hvd.rsl868	2491	29	the	the	DT
hvd.rsl868	2491	30	right	right	JJ
hvd.rsl868	2491	31	consistency	consistency	NN
hvd.rsl868	2491	32	;	;	:
hvd.rsl868	2491	33	seal	seal	VB
hvd.rsl868	2491	34	while	while	IN
hvd.rsl868	2491	35	hot	hot	JJ
hvd.rsl868	2491	36	.	.	.
hvd.rsl868	2492	1	Spiced	Spiced	NNP
hvd.rsl868	2492	2	Grapes.—Press	Grapes.—Press	NNP
hvd.rsl868	2492	3	the	the	DT
hvd.rsl868	2492	4	skins	skin	NNS
hvd.rsl868	2492	5	from	from	IN
hvd.rsl868	2492	6	the	the	DT
hvd.rsl868	2492	7	grapes	grape	NNS
hvd.rsl868	2492	8	and	and	CC
hvd.rsl868	2492	9	put	put	VBD
hvd.rsl868	2492	10	the	the	DT
hvd.rsl868	2492	11	pulp	pulp	NN
hvd.rsl868	2492	12	through	through	IN
hvd.rsl868	2492	13	the	the	DT
hvd.rsl868	2492	14	colander	colander	NN
hvd.rsl868	2492	15	;	;	:
hvd.rsl868	2492	16	add	add	VB
hvd.rsl868	2492	17	the	the	DT
hvd.rsl868	2492	18	skins	skin	NNS
hvd.rsl868	2492	19	and	and	CC
hvd.rsl868	2492	20	weigh	weigh	VB
hvd.rsl868	2492	21	.	.	.
hvd.rsl868	2493	1	To	to	IN
hvd.rsl868	2493	2	every	every	DT
hvd.rsl868	2493	3	pound	pound	NN
hvd.rsl868	2493	4	of	of	IN
hvd.rsl868	2493	5	grapes	grape	NNS
hvd.rsl868	2493	6	add	add	VB
hvd.rsl868	2493	7	one	one	CD
hvd.rsl868	2493	8	cupful	cupful	NN
hvd.rsl868	2493	9	of	of	IN
hvd.rsl868	2493	10	vinegar	vinegar	NN
hvd.rsl868	2493	11	,	,	,
hvd.rsl868	2493	12	two	two	CD
hvd.rsl868	2493	13	ounces	ounce	NNS
hvd.rsl868	2493	14	of	of	IN
hvd.rsl868	2493	15	powdered	powder	VBN
hvd.rsl868	2493	16	cinnamon	cinnamon	NN
hvd.rsl868	2493	17	,	,	,
hvd.rsl868	2493	18	one	one	CD
hvd.rsl868	2493	19	ounce	ounce	NN
hvd.rsl868	2493	20	of	of	IN
hvd.rsl868	2493	21	powdered	powder	VBN
hvd.rsl868	2493	22	cloves	clove	NNS
hvd.rsl868	2493	23	and	and	CC
hvd.rsl868	2493	24	three	three	CD
hvd.rsl868	2493	25	and	and	CC
hvd.rsl868	2493	26	a	a	DT
hvd.rsl868	2493	27	half	half	NN
hvd.rsl868	2493	28	pounds	pound	NNS
hvd.rsl868	2493	29	of	of	IN
hvd.rsl868	2493	30	sugar	sugar	NN
hvd.rsl868	2493	31	;	;	:
hvd.rsl868	2493	32	boil	boil	VB
hvd.rsl868	2493	33	an	an	DT
hvd.rsl868	2493	34	hour	hour	NN
hvd.rsl868	2493	35	and	and	CC
hvd.rsl868	2493	36	a	a	DT
hvd.rsl868	2493	37	half	half	NN
hvd.rsl868	2493	38	until	until	IN
hvd.rsl868	2493	39	thick	thick	JJ
hvd.rsl868	2493	40	,	,	,
hvd.rsl868	2493	41	then	then	RB
hvd.rsl868	2493	42	bottle	bottle	VB
hvd.rsl868	2493	43	.	.	.
hvd.rsl868	2494	1	Small	small	JJ
hvd.rsl868	2494	2	Damson	Damson	NNP
hvd.rsl868	2494	3	plums	plum	NNS
hvd.rsl868	2494	4	are	be	VBP
hvd.rsl868	2494	5	very	very	RB
hvd.rsl868	2494	6	nice	nice	JJ
hvd.rsl868	2494	7	prepared	prepare	VBN
hvd.rsl868	2494	8	in	in	IN
hvd.rsl868	2494	9	the	the	DT
hvd.rsl868	2494	10	same	same	JJ
hvd.rsl868	2494	11	way	way	NN
hvd.rsl868	2494	12	.	.	.
hvd.rsl868	2495	1	Marmalades.—One	Marmalades.—One	NNP
hvd.rsl868	2495	2	simple	simple	JJ
hvd.rsl868	2495	3	process	process	NN
hvd.rsl868	2495	4	will	will	MD
hvd.rsl868	2495	5	serve	serve	VB
hvd.rsl868	2495	6	for	for	IN
hvd.rsl868	2495	7	all	all	DT
hvd.rsl868	2495	8	kinds	kind	NNS
hvd.rsl868	2495	9	of	of	IN
hvd.rsl868	2495	10	marma-	marma-	NNP
hvd.rsl868	2495	11	lade	lade	NNP
hvd.rsl868	2495	12	,	,	,
hvd.rsl868	2495	13	and	and	CC
hvd.rsl868	2495	14	that	that	DT
hvd.rsl868	2495	15	is	be	VBZ
hvd.rsl868	2495	16	to	to	TO
hvd.rsl868	2495	17	cook	cook	VB
hvd.rsl868	2495	18	the	the	DT
hvd.rsl868	2495	19	fruit	fruit	NN
hvd.rsl868	2495	20	in	in	IN
hvd.rsl868	2495	21	its	-PRON-	PRP$
hvd.rsl868	2495	22	own	own	JJ
hvd.rsl868	2495	23	juice	juice	NN
hvd.rsl868	2495	24	to	to	IN
hvd.rsl868	2495	25	a	a	DT
hvd.rsl868	2495	26	state	state	NN
hvd.rsl868	2495	27	of	of	IN
hvd.rsl868	2495	28	collapse	collapse	NN
hvd.rsl868	2495	29	.	.	.
hvd.rsl868	2496	1	Then	then	RB
hvd.rsl868	2496	2	press	press	VB
hvd.rsl868	2496	3	through	through	IN
hvd.rsl868	2496	4	a	a	DT
hvd.rsl868	2496	5	colander	colander	NN
hvd.rsl868	2496	6	,	,	,
hvd.rsl868	2496	7	measure	measure	NN
hvd.rsl868	2496	8	,	,	,
hvd.rsl868	2496	9	bring	bring	VB
hvd.rsl868	2496	10	to	to	IN
hvd.rsl868	2496	11	a	a	DT
hvd.rsl868	2496	12	boil	boil	NN
hvd.rsl868	2496	13	,	,	,
hvd.rsl868	2496	14	and	and	CC
hvd.rsl868	2496	15	skim	skim	VB
hvd.rsl868	2496	16	,	,	,
hvd.rsl868	2496	17	before	before	IN
hvd.rsl868	2496	18	188	188	CD
hvd.rsl868	2496	19	THE	the	DT
hvd.rsl868	2496	20	RURAL	rural	JJ
hvd.rsl868	2496	21	COOK	COOK	NNP
hvd.rsl868	2496	22	BOOK	book	NN
hvd.rsl868	2496	23	.	.	.
hvd.rsl868	2497	1	adding	add	VBG
hvd.rsl868	2497	2	the	the	DT
hvd.rsl868	2497	3	sugar	sugar	NN
hvd.rsl868	2497	4	—	—	:
hvd.rsl868	2497	5	measure	measure	NN
hvd.rsl868	2497	6	for	for	IN
hvd.rsl868	2497	7	measure	measure	NN
hvd.rsl868	2497	8	.	.	.
hvd.rsl868	2498	1	Cook	cook	VB
hvd.rsl868	2498	2	with	with	IN
hvd.rsl868	2498	3	care	care	NN
hvd.rsl868	2498	4	after	after	IN
hvd.rsl868	2498	5	the	the	DT
hvd.rsl868	2498	6	sugar	sugar	NN
hvd.rsl868	2498	7	scum	scum	NN
hvd.rsl868	2498	8	begins	begin	VBZ
hvd.rsl868	2498	9	to	to	TO
hvd.rsl868	2498	10	thicken	thicken	VB
hvd.rsl868	2498	11	.	.	.
hvd.rsl868	2499	1	When	when	WRB
hvd.rsl868	2499	2	the	the	DT
hvd.rsl868	2499	3	juice	juice	NN
hvd.rsl868	2499	4	rolls	roll	VBZ
hvd.rsl868	2499	5	up	up	RP
hvd.rsl868	2499	6	a	a	DT
hvd.rsl868	2499	7	jelly	jelly	NN
hvd.rsl868	2499	8	on	on	IN
hvd.rsl868	2499	9	a	a	DT
hvd.rsl868	2499	10	cold	cold	JJ
hvd.rsl868	2499	11	silver	silver	NN
hvd.rsl868	2499	12	spoon	spoon	NN
hvd.rsl868	2499	13	,	,	,
hvd.rsl868	2499	14	the	the	DT
hvd.rsl868	2499	15	marmalade	marmalade	NN
hvd.rsl868	2499	16	is	be	VBZ
hvd.rsl868	2499	17	ready	ready	JJ
hvd.rsl868	2499	18	for	for	IN
hvd.rsl868	2499	19	pint	pint	NN
hvd.rsl868	2499	20	can	can	MD
hvd.rsl868	2499	21	,	,	,
hvd.rsl868	2499	22	or	or	CC
hvd.rsl868	2499	23	for	for	IN
hvd.rsl868	2499	24	glasses	glass	NNS
hvd.rsl868	2499	25	,	,	,
hvd.rsl868	2499	26	covered	cover	VBN
hvd.rsl868	2499	27	when	when	WRB
hvd.rsl868	2499	28	cold	cold	JJ
hvd.rsl868	2499	29	with	with	IN
hvd.rsl868	2499	30	one	one	CD
hvd.rsl868	2499	31	-	-	HYPH
hvd.rsl868	2499	32	fourth	fourth	NN
hvd.rsl868	2499	33	inch	inch	NN
hvd.rsl868	2499	34	,	,	,
hvd.rsl868	2499	35	at	at	IN
hvd.rsl868	2499	36	the	the	DT
hvd.rsl868	2499	37	least	least	JJS
hvd.rsl868	2499	38	,	,	,
hvd.rsl868	2499	39	of	of	IN
hvd.rsl868	2499	40	hot	hot	JJ
hvd.rsl868	2499	41	paraffin	paraffin	NN
hvd.rsl868	2499	42	.	.	.
hvd.rsl868	2500	1	All	all	PDT
hvd.rsl868	2500	2	the	the	DT
hvd.rsl868	2500	3	small	small	JJ
hvd.rsl868	2500	4	fruits	fruit	NNS
hvd.rsl868	2500	5	make	make	VBP
hvd.rsl868	2500	6	delicious	delicious	JJ
hvd.rsl868	2500	7	marmalades	marmalade	NNS
hvd.rsl868	2500	8	when	when	WRB
hvd.rsl868	2500	9	pressed	press	VBN
hvd.rsl868	2500	10	through	through	IN
hvd.rsl868	2500	11	a	a	DT
hvd.rsl868	2500	12	fine	fine	JJ
hvd.rsl868	2500	13	colander	colander	NN
hvd.rsl868	2500	14	or	or	CC
hvd.rsl868	2500	15	sieve	sieve	NN
hvd.rsl868	2500	16	to	to	TO
hvd.rsl868	2500	17	remove	remove	VB
hvd.rsl868	2500	18	the	the	DT
hvd.rsl868	2500	19	seeds	seed	NNS
hvd.rsl868	2500	20	.	.	.
hvd.rsl868	2501	1	Grapes	grape	NNS
hvd.rsl868	2501	2	and	and	CC
hvd.rsl868	2501	3	blackberries	blackberry	NNS
hvd.rsl868	2501	4	do	do	VBP
hvd.rsl868	2501	5	not	not	RB
hvd.rsl868	2501	6	require	require	VB
hvd.rsl868	2501	7	full	full	JJ
hvd.rsl868	2501	8	measure	measure	NN
hvd.rsl868	2501	9	for	for	IN
hvd.rsl868	2501	10	measure	measure	NN
hvd.rsl868	2501	11	of	of	IN
hvd.rsl868	2501	12	sugar	sugar	NN
hvd.rsl868	2501	13	.	.	.
hvd.rsl868	2502	1	Plums	plum	NNS
hvd.rsl868	2502	2	are	be	VBP
hvd.rsl868	2502	3	easily	easily	RB
hvd.rsl868	2502	4	converted	convert	VBN
hvd.rsl868	2502	5	into	into	IN
hvd.rsl868	2502	6	a	a	DT
hvd.rsl868	2502	7	palatable	palatable	JJ
hvd.rsl868	2502	8	mar-	mar-	NN
hvd.rsl868	2502	9	'	'	``
hvd.rsl868	2502	10	malade	malade	NNP
hvd.rsl868	2502	11	after	after	IN
hvd.rsl868	2502	12	removing	remove	VBG
hvd.rsl868	2502	13	the	the	DT
hvd.rsl868	2502	14	pits	pit	NNS
hvd.rsl868	2502	15	,	,	,
hvd.rsl868	2502	16	but	but	CC
hvd.rsl868	2502	17	they	-PRON-	PRP
hvd.rsl868	2502	18	are	be	VBP
hvd.rsl868	2502	19	more	more	RBR
hvd.rsl868	2502	20	easily	easily	RB
hvd.rsl868	2502	21	made	make	VBN
hvd.rsl868	2502	22	into	into	IN
hvd.rsl868	2502	23	pre-	pre-	JJ
hvd.rsl868	2502	24	serves	serve	NNS
hvd.rsl868	2502	25	,	,	,
hvd.rsl868	2502	26	the	the	DT
hvd.rsl868	2502	27	same	same	JJ
hvd.rsl868	2502	28	as	as	IN
hvd.rsl868	2502	29	peaches	peach	NNS
hvd.rsl868	2502	30	,	,	,
hvd.rsl868	2502	31	and	and	CC
hvd.rsl868	2502	32	quinces	quince	NNS
hvd.rsl868	2502	33	;	;	:
hvd.rsl868	2502	34	both	both	DT
hvd.rsl868	2502	35	are	be	VBP
hvd.rsl868	2502	36	too	too	RB
hvd.rsl868	2502	37	good	good	JJ
hvd.rsl868	2502	38	for	for	IN
hvd.rsl868	2502	39	marma-	marma-	NNP
hvd.rsl868	2502	40	lades	lades	NNP
hvd.rsl868	2502	41	.	.	.
hvd.rsl868	2503	1	By	by	IN
hvd.rsl868	2503	2	the	the	DT
hvd.rsl868	2503	3	following	following	JJ
hvd.rsl868	2503	4	method	method	NN
hvd.rsl868	2503	5	clingstone	clingstone	NN
hvd.rsl868	2503	6	peaches	peach	NNS
hvd.rsl868	2503	7	can	can	MD
hvd.rsl868	2503	8	be	be	VB
hvd.rsl868	2503	9	utilized	utilize	VBN
hvd.rsl868	2503	10	,	,	,
hvd.rsl868	2503	11	also	also	RB
hvd.rsl868	2503	12	imperfect	imperfect	JJ
hvd.rsl868	2503	13	pears	pear	NNS
hvd.rsl868	2503	14	and	and	CC
hvd.rsl868	2503	15	quinces	quince	NNS
hvd.rsl868	2503	16	.	.	.
hvd.rsl868	2504	1	Pare	pare	VB
hvd.rsl868	2504	2	the	the	DT
hvd.rsl868	2504	3	peaches	peach	NNS
hvd.rsl868	2504	4	and	and	CC
hvd.rsl868	2504	5	cut	cut	VBD
hvd.rsl868	2504	6	into	into	IN
hvd.rsl868	2504	7	pieces	piece	NNS
hvd.rsl868	2504	8	as	as	RB
hvd.rsl868	2504	9	small	small	JJ
hvd.rsl868	2504	10	as	as	IN
hvd.rsl868	2504	11	a	a	DT
hvd.rsl868	2504	12	cherry	cherry	NN
hvd.rsl868	2504	13	,	,	,
hvd.rsl868	2504	14	pack	pack	VB
hvd.rsl868	2504	15	into	into	IN
hvd.rsl868	2504	16	a	a	DT
hvd.rsl868	2504	17	measuring	measure	VBG
hvd.rsl868	2504	18	dish	dish	NN
hvd.rsl868	2504	19	and	and	CC
hvd.rsl868	2504	20	note	note	VB
hvd.rsl868	2504	21	the	the	DT
hvd.rsl868	2504	22	amount	amount	NN
hvd.rsl868	2504	23	.	.	.
hvd.rsl868	2505	1	Add	add	VB
hvd.rsl868	2505	2	water	water	NN
hvd.rsl868	2505	3	to	to	TO
hvd.rsl868	2505	4	prevent	prevent	VB
hvd.rsl868	2505	5	burning	burning	NN
hvd.rsl868	2505	6	and	and	CC
hvd.rsl868	2505	7	cook	cook	VB
hvd.rsl868	2505	8	thoroughly	thoroughly	RB
hvd.rsl868	2505	9	before	before	IN
hvd.rsl868	2505	10	adding	add	VBG
hvd.rsl868	2505	11	the	the	DT
hvd.rsl868	2505	12	sugar	sugar	NN
hvd.rsl868	2505	13	—	—	:
hvd.rsl868	2505	14	measure	measure	NN
hvd.rsl868	2505	15	for	for	IN
hvd.rsl868	2505	16	measure	measure	NN
hvd.rsl868	2505	17	.	.	.
hvd.rsl868	2506	1	Boil	boil	VB
hvd.rsl868	2506	2	with	with	IN
hvd.rsl868	2506	3	care	care	NN
hvd.rsl868	2506	4	the	the	DT
hvd.rsl868	2506	5	same	same	JJ
hvd.rsl868	2506	6	as	as	IN
hvd.rsl868	2506	7	for	for	IN
hvd.rsl868	2506	8	marmalade	marmalade	NN
hvd.rsl868	2506	9	,	,	,
hvd.rsl868	2506	10	and	and	CC
hvd.rsl868	2506	11	place	place	VB
hvd.rsl868	2506	12	in	in	IN
hvd.rsl868	2506	13	airtight	airtight	JJ
hvd.rsl868	2506	14	cans	can	NNS
hvd.rsl868	2506	15	.	.	.
hvd.rsl868	2507	1	Pineapple	Pineapple	NNP
hvd.rsl868	2507	2	Marmalade.—Use	Marmalade.—Use	NNP
hvd.rsl868	2507	3	thoroughly	thoroughly	RB
hvd.rsl868	2507	4	ripe	ripe	JJ
hvd.rsl868	2507	5	pineapples	pineapple	NNS
hvd.rsl868	2507	6	,	,	,
hvd.rsl868	2507	7	peel	peel	VB
hvd.rsl868	2507	8	them	-PRON-	PRP
hvd.rsl868	2507	9	,	,	,
hvd.rsl868	2507	10	and	and	CC
hvd.rsl868	2507	11	after	after	IN
hvd.rsl868	2507	12	removing	remove	VBG
hvd.rsl868	2507	13	the	the	DT
hvd.rsl868	2507	14	hard	hard	JJ
hvd.rsl868	2507	15	core	core	NN
hvd.rsl868	2507	16	,	,	,
hvd.rsl868	2507	17	chop	chop	VB
hvd.rsl868	2507	18	them	-PRON-	PRP
hvd.rsl868	2507	19	.	.	.
hvd.rsl868	2508	1	To	to	IN
hvd.rsl868	2508	2	each	each	DT
hvd.rsl868	2508	3	pound	pound	NN
hvd.rsl868	2508	4	of	of	IN
hvd.rsl868	2508	5	fruit	fruit	NN
hvd.rsl868	2508	6	and	and	CC
hvd.rsl868	2508	7	juice	juice	NN
hvd.rsl868	2508	8	,	,	,
hvd.rsl868	2508	9	add	add	VB
hvd.rsl868	2508	10	a	a	DT
hvd.rsl868	2508	11	pound	pound	NN
hvd.rsl868	2508	12	of	of	IN
hvd.rsl868	2508	13	sugar	sugar	NN
hvd.rsl868	2508	14	,	,	,
hvd.rsl868	2508	15	and	and	CC
hvd.rsl868	2508	16	simmer	simmer	VB
hvd.rsl868	2508	17	one	one	CD
hvd.rsl868	2508	18	hour	hour	NN
hvd.rsl868	2508	19	.	.	.
hvd.rsl868	2509	1	Frequent	frequent	JJ
hvd.rsl868	2509	2	skimming	skimming	NN
hvd.rsl868	2509	3	and	and	CC
hvd.rsl868	2509	4	stirring	stirring	NN
hvd.rsl868	2509	5	will	will	MD
hvd.rsl868	2509	6	be	be	VB
hvd.rsl868	2509	7	necessary	necessary	JJ
hvd.rsl868	2509	8	.	.	.
hvd.rsl868	2510	1	Cool	cool	VB
hvd.rsl868	2510	2	some	some	DT
hvd.rsl868	2510	3	of	of	IN
hvd.rsl868	2510	4	it	-PRON-	PRP
hvd.rsl868	2510	5	,	,	,
hvd.rsl868	2510	6	and	and	CC
hvd.rsl868	2510	7	if	if	IN
hvd.rsl868	2510	8	not	not	RB
hvd.rsl868	2510	9	thick	thick	JJ
hvd.rsl868	2510	10	enough	enough	RB
hvd.rsl868	2510	11	,	,	,
hvd.rsl868	2510	12	continue	continue	VB
hvd.rsl868	2510	13	the	the	DT
hvd.rsl868	2510	14	boiling	boiling	NN
hvd.rsl868	2510	15	half	half	PDT
hvd.rsl868	2510	16	an	an	DT
hvd.rsl868	2510	17	hour	hour	NN
hvd.rsl868	2510	18	longer	long	RBR
hvd.rsl868	2510	19	.	.	.
hvd.rsl868	2511	1	An	an	DT
hvd.rsl868	2511	2	asbestos	asbestos	NN
hvd.rsl868	2511	3	cover	cover	NN
hvd.rsl868	2511	4	slipped	slip	VBD
hvd.rsl868	2511	5	under	under	IN
hvd.rsl868	2511	6	the	the	DT
hvd.rsl868	2511	7	kettle	kettle	NN
hvd.rsl868	2511	8	is	be	VBZ
hvd.rsl868	2511	9	a	a	DT
hvd.rsl868	2511	10	safeguard	safeguard	NN
hvd.rsl868	2511	11	against	against	IN
hvd.rsl868	2511	12	scorching	scorch	VBG
hvd.rsl868	2511	13	.	.	.
hvd.rsl868	2512	1	Crab	crab	NN
hvd.rsl868	2512	2	-	-	HYPH
hvd.rsl868	2512	3	apple	apple	NNP
hvd.rsl868	2512	4	and	and	CC
hvd.rsl868	2512	5	plum	plum	NN
hvd.rsl868	2512	6	marma-	marma-	NNP
hvd.rsl868	2512	7	lade	lade	NNP
hvd.rsl868	2512	8	is	be	VBZ
hvd.rsl868	2512	9	excellent	excellent	JJ
hvd.rsl868	2512	10	.	.	.
hvd.rsl868	2513	1	Use	use	VB
hvd.rsl868	2513	2	the	the	DT
hvd.rsl868	2513	3	Siberian	siberian	JJ
hvd.rsl868	2513	4	crab	crab	NN
hvd.rsl868	2513	5	-	-	HYPH
hvd.rsl868	2513	6	apples	apple	NNS
hvd.rsl868	2513	7	and	and	CC
hvd.rsl868	2513	8	Bradshaw	Bradshaw	NNP
hvd.rsl868	2513	9	or	or	CC
hvd.rsl868	2513	10	other	other	JJ
hvd.rsl868	2513	11	violet	violet	NN
hvd.rsl868	2513	12	red	red	JJ
hvd.rsl868	2513	13	plums	plum	NNS
hvd.rsl868	2513	14	.	.	.
hvd.rsl868	2514	1	Allow	allow	VB
hvd.rsl868	2514	2	two	two	CD
hvd.rsl868	2514	3	parts	part	NNS
hvd.rsl868	2514	4	apples	apple	NNS
hvd.rsl868	2514	5	to	to	IN
hvd.rsl868	2514	6	one	one	CD
hvd.rsl868	2514	7	part	part	NN
hvd.rsl868	2514	8	plums	plum	NNS
hvd.rsl868	2514	9	.	.	.
hvd.rsl868	2515	1	Wash	wash	VB
hvd.rsl868	2515	2	the	the	DT
hvd.rsl868	2515	3	fruit	fruit	NN
hvd.rsl868	2515	4	and	and	CC
hvd.rsl868	2515	5	cut	cut	VBD
hvd.rsl868	2515	6	out	out	RP
hvd.rsl868	2515	7	the	the	DT
hvd.rsl868	2515	8	imperfections	imperfection	NNS
hvd.rsl868	2515	9	.	.	.
hvd.rsl868	2516	1	Simmer	simmer	VB
hvd.rsl868	2516	2	both	both	DT
hvd.rsl868	2516	3	kinds	kind	NNS
hvd.rsl868	2516	4	until	until	IN
hvd.rsl868	2516	5	soft	soft	JJ
hvd.rsl868	2516	6	,	,	,
hvd.rsl868	2516	7	then	then	RB
hvd.rsl868	2516	8	rub	rub	VB
hvd.rsl868	2516	9	through	through	RP
hvd.rsl868	2516	10	a	a	DT
hvd.rsl868	2516	11	sieve	sieve	NN
hvd.rsl868	2516	12	.	.	.
hvd.rsl868	2517	1	Allow	allow	VB
hvd.rsl868	2517	2	a	a	DT
hvd.rsl868	2517	3	pound	pound	NN
hvd.rsl868	2517	4	of	of	IN
hvd.rsl868	2517	5	sugar	sugar	NN
hvd.rsl868	2517	6	to	to	IN
hvd.rsl868	2517	7	each	each	DT
hvd.rsl868	2517	8	pint	pint	NN
hvd.rsl868	2517	9	of	of	IN
hvd.rsl868	2517	10	fruit	fruit	NN
hvd.rsl868	2517	11	puip	puip	NN
hvd.rsl868	2517	12	.	.	.
hvd.rsl868	2518	1	Put	put	VB
hvd.rsl868	2518	2	the	the	DT
hvd.rsl868	2518	3	sugar	sugar	NN
hvd.rsl868	2518	4	in	in	IN
hvd.rsl868	2518	5	the	the	DT
hvd.rsl868	2518	6	oven	oven	NN
hvd.rsl868	2518	7	to	to	TO
hvd.rsl868	2518	8	heat	heat	VB
hvd.rsl868	2518	9	,	,	,
hvd.rsl868	2518	10	and	and	CC
hvd.rsl868	2518	11	cook	cook	VB
hvd.rsl868	2518	12	the	the	DT
hvd.rsl868	2518	13	fruit	fruit	NN
hvd.rsl868	2518	14	20	20	CD
hvd.rsl868	2518	15	minutes	minute	NNS
hvd.rsl868	2518	16	in	in	IN
hvd.rsl868	2518	17	a	a	DT
hvd.rsl868	2518	18	porcelain	porcelain	NN
hvd.rsl868	2518	19	-	-	HYPH
hvd.rsl868	2518	20	lined	line	VBN
hvd.rsl868	2518	21	or	or	CC
hvd.rsl868	2518	22	agate	agate	NN
hvd.rsl868	2518	23	kettle	kettle	NN
hvd.rsl868	2518	24	.	.	.
hvd.rsl868	2519	1	Add	add	VB
hvd.rsl868	2519	2	the	the	DT
hvd.rsl868	2519	3	hot	hot	JJ
hvd.rsl868	2519	4	sugar	sugar	NN
hvd.rsl868	2519	5	,	,	,
hvd.rsl868	2519	6	skim	skim	VB
hvd.rsl868	2519	7	,	,	,
hvd.rsl868	2519	8	and	and	CC
hvd.rsl868	2519	9	cook	cook	VB
hvd.rsl868	2519	10	30	30	CD
hvd.rsl868	2519	11	minutes	minute	NNS
hvd.rsl868	2519	12	longer	long	RBR
hvd.rsl868	2519	13	.	.	.
hvd.rsl868	2520	1	Stir	stir	VB
hvd.rsl868	2520	2	very	very	RB
hvd.rsl868	2520	3	often	often	RB
hvd.rsl868	2520	4	.	.	.
hvd.rsl868	2521	1	•	•	NNP
hvd.rsl868	2521	2	Peach	Peach	NNP
hvd.rsl868	2521	3	Marmalade.—Use	Marmalade.—Use	NNP
hvd.rsl868	2521	4	firm	firm	NN
hvd.rsl868	2521	5	late	late	JJ
hvd.rsl868	2521	6	peaches	peach	NNS
hvd.rsl868	2521	7	.	.	.
hvd.rsl868	2522	1	Peel	peel	VB
hvd.rsl868	2522	2	the	the	DT
hvd.rsl868	2522	3	peaches	peach	NNS
hvd.rsl868	2522	4	and	and	CC
hvd.rsl868	2522	5	cut	cut	VBD
hvd.rsl868	2522	6	them	-PRON-	PRP
hvd.rsl868	2522	7	in	in	IN
hvd.rsl868	2522	8	halves	half	NNS
hvd.rsl868	2522	9	.	.	.
hvd.rsl868	2523	1	Crack	crack	VB
hvd.rsl868	2523	2	two	two	CD
hvd.rsl868	2523	3	-	-	HYPH
hvd.rsl868	2523	4	thirds	third	NNS
hvd.rsl868	2523	5	of	of	IN
hvd.rsl868	2523	6	the	the	DT
hvd.rsl868	2523	7	kernels	kernel	NNS
hvd.rsl868	2523	8	,	,	,
hvd.rsl868	2523	9	blanch	blanch	VB
hvd.rsl868	2523	10	them	-PRON-	PRP
hvd.rsl868	2523	11	,	,	,
hvd.rsl868	2523	12	and	and	CC
hvd.rsl868	2523	13	cut	cut	VBD
hvd.rsl868	2523	14	into	into	IN
hvd.rsl868	2523	15	lengthwise	lengthwise	RB
hvd.rsl868	2523	16	strips	strip	NNS
hvd.rsl868	2523	17	.	.	.
hvd.rsl868	2524	1	Put	put	VB
hvd.rsl868	2524	2	the	the	DT
hvd.rsl868	2524	3	peaches	peach	NNS
hvd.rsl868	2524	4	over	over	IN
hvd.rsl868	2524	5	the	the	DT
hvd.rsl868	2524	6	fire	fire	NN
hvd.rsl868	2524	7	with	with	IN
hvd.rsl868	2524	8	three	three	CD
hvd.rsl868	2524	9	-	-	HYPH
hvd.rsl868	2524	10	fourths	fourth	NNS
hvd.rsl868	2524	11	of	of	IN
hvd.rsl868	2524	12	a	a	DT
hvd.rsl868	2524	13	pound	pound	NN
hvd.rsl868	2524	14	of	of	IN
hvd.rsl868	2524	15	sugar	sugar	NN
hvd.rsl868	2524	16	to	to	IN
hvd.rsl868	2524	17	each	each	DT
hvd.rsl868	2524	18	pound	pound	NN
hvd.rsl868	2524	19	of	of	IN
hvd.rsl868	2524	20	fruit	fruit	NN
hvd.rsl868	2524	21	.	.	.
hvd.rsl868	2525	1	Stir	stir	VB
hvd.rsl868	2525	2	frequently	frequently	RB
hvd.rsl868	2525	3	and	and	CC
hvd.rsl868	2525	4	cook	cook	VB
hvd.rsl868	2525	5	from	from	IN
hvd.rsl868	2525	6	20	20	CD
hvd.rsl868	2525	7	minutes	minute	NNS
hvd.rsl868	2525	8	to	to	TO
hvd.rsl868	2525	9	half	half	PDT
hvd.rsl868	2525	10	an	an	DT
hvd.rsl868	2525	11	hour	hour	NN
hvd.rsl868	2525	12	.	.	.
hvd.rsl868	2526	1	Five	five	CD
hvd.rsl868	2526	2	minutes	minute	NNS
hvd.rsl868	2526	3	before	before	IN
hvd.rsl868	2526	4	removing	remove	VBG
hvd.rsl868	2526	5	from	from	IN
hvd.rsl868	2526	6	the	the	DT
hvd.rsl868	2526	7	fire	fire	NN
hvd.rsl868	2526	8	add	add	VB
hvd.rsl868	2526	9	the	the	DT
hvd.rsl868	2526	10	blanched	blanch	VBN
hvd.rsl868	2526	11	kernels	kernel	NNS
hvd.rsl868	2526	12	.	.	.
hvd.rsl868	2527	1	Quince	quince	NN
hvd.rsl868	2527	2	Marmalade.—Rub	marmalade.—rub	CD
hvd.rsl868	2527	3	the	the	DT
hvd.rsl868	2527	4	fruit	fruit	NN
hvd.rsl868	2527	5	with	with	IN
hvd.rsl868	2527	6	a	a	DT
hvd.rsl868	2527	7	cloth	cloth	NN
hvd.rsl868	2527	8	,	,	,
hvd.rsl868	2527	9	cut	cut	VBD
hvd.rsl868	2527	10	out	out	RP
hvd.rsl868	2527	11	the	the	DT
hvd.rsl868	2527	12	flower	flower	NN
hvd.rsl868	2527	13	end	end	NN
hvd.rsl868	2527	14	,	,	,
hvd.rsl868	2527	15	and	and	CC
hvd.rsl868	2527	16	chop	chop	VB
hvd.rsl868	2527	17	without	without	IN
hvd.rsl868	2527	18	removing	remove	VBG
hvd.rsl868	2527	19	the	the	DT
hvd.rsl868	2527	20	skins	skin	NNS
hvd.rsl868	2527	21	and	and	CC
hvd.rsl868	2527	22	cores	core	NNS
hvd.rsl868	2527	23	.	.	.
hvd.rsl868	2528	1	Cook	cook	VB
hvd.rsl868	2528	2	until	until	IN
hvd.rsl868	2528	3	soft	soft	JJ
hvd.rsl868	2528	4	enough	enough	RB
hvd.rsl868	2528	5	to	to	TO
hvd.rsl868	2528	6	rub	rub	VB
hvd.rsl868	2528	7	through	through	IN
hvd.rsl868	2528	8	a	a	DT
hvd.rsl868	2528	9	sieve	sieve	NN
hvd.rsl868	2528	10	.	.	.
hvd.rsl868	2529	1	Strain	strain	VB
hvd.rsl868	2529	2	the	the	DT
hvd.rsl868	2529	3	fruit	fruit	NN
hvd.rsl868	2529	4	and	and	CC
hvd.rsl868	2529	5	add	add	VB
hvd.rsl868	2529	6	three	three	CD
hvd.rsl868	2529	7	-	-	HYPH
hvd.rsl868	2529	8	quarters	quarter	NNS
hvd.rsl868	2529	9	pound	pound	NN
hvd.rsl868	2529	10	of	of	IN
hvd.rsl868	2529	11	sugar	sugar	NN
hvd.rsl868	2529	12	to	to	IN
hvd.rsl868	2529	13	a	a	DT
hvd.rsl868	2529	14	pound	pound	NN
hvd.rsl868	2529	15	of	of	IN
hvd.rsl868	2529	16	fruit	fruit	NN
hvd.rsl868	2529	17	.	.	.
hvd.rsl868	2530	1	Cook	cook	VB
hvd.rsl868	2530	2	slowly	slowly	RB
hvd.rsl868	2530	3	until	until	IN
hvd.rsl868	2530	4	done	do	VBN
hvd.rsl868	2530	5	,	,	,
hvd.rsl868	2530	6	which	which	WDT
hvd.rsl868	2530	7	should	should	MD
hvd.rsl868	2530	8	be	be	VB
hvd.rsl868	2530	9	in	in	IN
hvd.rsl868	2530	10	15	15	CD
hvd.rsl868	2530	11	or	or	CC
hvd.rsl868	2530	12	20	20	CD
hvd.rsl868	2530	13	minutes	minute	NNS
hvd.rsl868	2530	14	.	.	.
hvd.rsl868	2531	1	Apple	Apple	NNP
hvd.rsl868	2531	2	marmalade	marmalade	NN
hvd.rsl868	2531	3	affords	afford	VBZ
hvd.rsl868	2531	4	a	a	DT
hvd.rsl868	2531	5	change	change	NN
hvd.rsl868	2531	6	from	from	IN
hvd.rsl868	2531	7	cider	cider	NN
hvd.rsl868	2531	8	apple	apple	NN
hvd.rsl868	2531	9	sauce	sauce	NN
hvd.rsl868	2531	10	and	and	CC
hvd.rsl868	2531	11	stewed	stewed	JJ
hvd.rsl868	2531	12	apples	apple	NNS
hvd.rsl868	2531	13	.	.	.
hvd.rsl868	2532	1	Take	take	VB
hvd.rsl868	2532	2	seven	seven	CD
hvd.rsl868	2532	3	pounds	pound	NNS
hvd.rsl868	2532	4	of	of	IN
hvd.rsl868	2532	5	apples	apple	NNS
hvd.rsl868	2532	6	(	(	-LRB-
hvd.rsl868	2532	7	Fall	fall	VB
hvd.rsl868	2532	8	Pippins	Pippins	NNPS
hvd.rsl868	2532	9	are	be	VBP
hvd.rsl868	2532	10	nice	nice	JJ
hvd.rsl868	2532	11	)	)	-RRB-
hvd.rsl868	2532	12	and	and	CC
hvd.rsl868	2532	13	stew	stew	VB
hvd.rsl868	2532	14	them	-PRON-	PRP
hvd.rsl868	2532	15	with	with	IN
hvd.rsl868	2532	16	a	a	DT
hvd.rsl868	2532	17	pint	pint	NN
hvd.rsl868	2532	18	of	of	IN
hvd.rsl868	2532	19	water	water	NN
hvd.rsl868	2532	20	.	.	.
hvd.rsl868	2533	1	Put	put	VB
hvd.rsl868	2533	2	them	-PRON-	PRP
hvd.rsl868	2533	3	through	through	IN
hvd.rsl868	2533	4	a	a	DT
hvd.rsl868	2533	5	sieve	sieve	NN
hvd.rsl868	2533	6	,	,	,
hvd.rsl868	2533	7	add	add	VB
hvd.rsl868	2533	8	three	three	CD
hvd.rsl868	2533	9	-	-	HYPH
hvd.rsl868	2533	10	quarters	quarter	NNS
hvd.rsl868	2533	11	pound	pound	NN
hvd.rsl868	2533	12	of	of	IN
hvd.rsl868	2533	13	sugar	sugar	NN
hvd.rsl868	2533	14	to	to	IN
hvd.rsl868	2533	15	a	a	DT
hvd.rsl868	2533	16	pound	pound	NN
hvd.rsl868	2533	17	of	of	IN
hvd.rsl868	2533	18	pulp	pulp	NN
hvd.rsl868	2533	19	,	,	,
hvd.rsl868	2533	20	also	also	RB
hvd.rsl868	2533	21	the	the	DT
hvd.rsl868	2533	22	juice	juice	NN
hvd.rsl868	2533	23	and	and	CC
hvd.rsl868	2533	24	grated	grate	VBN
hvd.rsl868	2533	25	yellow	yellow	JJ
hvd.rsl868	2533	26	rind	rind	NN
hvd.rsl868	2533	27	of	of	IN
hvd.rsl868	2533	28	three	three	CD
hvd.rsl868	2533	29	lemons	lemon	NNS
hvd.rsl868	2533	30	.	.	.
hvd.rsl868	2534	1	Boil	boil	VB
hvd.rsl868	2534	2	half	half	JJ
hvd.rsl868	2534	3	hour	hour	NN
hvd.rsl868	2534	4	,	,	,
hvd.rsl868	2534	5	then	then	RB
hvd.rsl868	2534	6	add	add	VB
hvd.rsl868	2534	7	a	a	DT
hvd.rsl868	2534	8	little	little	JJ
hvd.rsl868	2534	9	THE	the	DT
hvd.rsl868	2534	10	RURAL	rural	JJ
hvd.rsl868	2534	11	COOK	COOK	NNP
hvd.rsl868	2534	12	BOOK	book	NN
hvd.rsl868	2534	13	.	.	.
hvd.rsl868	2535	1	133	133	CD
hvd.rsl868	2535	2	of	of	IN
hvd.rsl868	2535	3	flavor	flavor	NN
hvd.rsl868	2535	4	.	.	.
hvd.rsl868	2536	1	Pears	pear	NNS
hvd.rsl868	2536	2	were	be	VBD
hvd.rsl868	2536	3	also	also	RB
hvd.rsl868	2536	4	canned	can	VBN
hvd.rsl868	2536	5	in	in	IN
hvd.rsl868	2536	6	perry	perry	NNP
hvd.rsl868	2536	7	(	(	-LRB-
hvd.rsl868	2536	8	pear	pear	NNP
hvd.rsl868	2536	9	cider	cider	NN
hvd.rsl868	2536	10	)	)	-RRB-
hvd.rsl868	2536	11	,	,	,
hvd.rsl868	2536	12	but	but	CC
hvd.rsl868	2536	13	the	the	DT
hvd.rsl868	2536	14	result	result	NN
hvd.rsl868	2536	15	was	be	VBD
hvd.rsl868	2536	16	not	not	RB
hvd.rsl868	2536	17	considered	consider	VBN
hvd.rsl868	2536	18	so	so	RB
hvd.rsl868	2536	19	desirable	desirable	JJ
hvd.rsl868	2536	20	as	as	IN
hvd.rsl868	2536	21	where	where	WRB
hvd.rsl868	2536	22	the	the	DT
hvd.rsl868	2536	23	apple	apple	NN
hvd.rsl868	2536	24	juice	juice	NN
hvd.rsl868	2536	25	was	be	VBD
hvd.rsl868	2536	26	used	use	VBN
hvd.rsl868	2536	27	.	.	.
hvd.rsl868	2537	1	"	"	``
hvd.rsl868	2537	2	-	-	:
hvd.rsl868	2537	3	'	'	''
hvd.rsl868	2537	4	;	;	:
hvd.rsl868	2537	5	Pear	Pear	NNP
hvd.rsl868	2537	6	Chips.—Four	Chips.—Four	NNP
hvd.rsl868	2537	7	pounds	pound	NNS
hvd.rsl868	2537	8	of	of	IN
hvd.rsl868	2537	9	Duchess	Duchess	NNP
hvd.rsl868	2537	10	or	or	CC
hvd.rsl868	2537	11	other	other	JJ
hvd.rsl868	2537	12	hard	hard	JJ
hvd.rsl868	2537	13	pears	pear	NNS
hvd.rsl868	2537	14	sliced	slice	VBN
hvd.rsl868	2537	15	thin	thin	JJ
hvd.rsl868	2537	16	,	,	,
hvd.rsl868	2537	17	four	four	CD
hvd.rsl868	2537	18	pounds	pound	NNS
hvd.rsl868	2537	19	of	of	IN
hvd.rsl868	2537	20	sugar	sugar	NN
hvd.rsl868	2537	21	,	,	,
hvd.rsl868	2537	22	the	the	DT
hvd.rsl868	2537	23	juice	juice	NN
hvd.rsl868	2537	24	of	of	IN
hvd.rsl868	2537	25	three	three	CD
hvd.rsl868	2537	26	lemons	lemon	NNS
hvd.rsl868	2537	27	and	and	CC
hvd.rsl868	2537	28	grated	grate	VBN
hvd.rsl868	2537	29	rind	rind	NN
hvd.rsl868	2537	30	of	of	IN
hvd.rsl868	2537	31	one	one	CD
hvd.rsl868	2537	32	,	,	,
hvd.rsl868	2537	33	one	one	CD
hvd.rsl868	2537	34	ounce	ounce	NN
hvd.rsl868	2537	35	of	of	IN
hvd.rsl868	2537	36	dry	dry	JJ
hvd.rsl868	2537	37	or	or	CC
hvd.rsl868	2537	38	green	green	JJ
hvd.rsl868	2537	39	ginger	ginger	NN
hvd.rsl868	2537	40	root	root	NN
hvd.rsl868	2537	41	chopped	chop	VBN
hvd.rsl868	2537	42	fine	fine	NN
hvd.rsl868	2537	43	and	and	CC
hvd.rsl868	2537	44	one	one	CD
hvd.rsl868	2537	45	-	-	HYPH
hvd.rsl868	2537	46	half	half	NN
hvd.rsl868	2537	47	tumbler	tumbler	NN
hvd.rsl868	2537	48	of	of	IN
hvd.rsl868	2537	49	water	water	NN
hvd.rsl868	2537	50	.	.	.
hvd.rsl868	2538	1	Cook	cook	VB
hvd.rsl868	2538	2	until	until	IN
hvd.rsl868	2538	3	clear	clear	JJ
hvd.rsl868	2538	4	,	,	,
hvd.rsl868	2538	5	then	then	RB
hvd.rsl868	2538	6	seal	seal	VB
hvd.rsl868	2538	7	in	in	RP
hvd.rsl868	2538	8	jelly	jelly	JJ
hvd.rsl868	2538	9	glasses	glass	NNS
hvd.rsl868	2538	10	.	.	.
hvd.rsl868	2539	1	Pear	Pear	NNP
hvd.rsl868	2539	2	Syrup.—Very	Syrup.—Very	NNP
hvd.rsl868	2539	3	nice	nice	JJ
hvd.rsl868	2539	4	syrup	syrup	NN
hvd.rsl868	2539	5	may	may	MD
hvd.rsl868	2539	6	be	be	VB
hvd.rsl868	2539	7	made	make	VBN
hvd.rsl868	2539	8	from	from	IN
hvd.rsl868	2539	9	pears	pear	NNS
hvd.rsl868	2539	10	,	,	,
hvd.rsl868	2539	11	core	core	NN
hvd.rsl868	2539	12	and	and	CC
hvd.rsl868	2539	13	pare	pare	VB
hvd.rsl868	2539	14	them	-PRON-	PRP
hvd.rsl868	2539	15	;	;	:
hvd.rsl868	2539	16	cover	cover	VB
hvd.rsl868	2539	17	with	with	IN
hvd.rsl868	2539	18	cold	cold	JJ
hvd.rsl868	2539	19	water	water	NN
hvd.rsl868	2539	20	and	and	CC
hvd.rsl868	2539	21	set	set	VBN
hvd.rsl868	2539	22	on	on	RP
hvd.rsl868	2539	23	back	back	RB
hvd.rsl868	2539	24	of	of	IN
hvd.rsl868	2539	25	stove	stove	NN
hvd.rsl868	2539	26	,	,	,
hvd.rsl868	2539	27	let	let	VB
hvd.rsl868	2539	28	simmer	simmer	VB
hvd.rsl868	2539	29	until	until	IN
hvd.rsl868	2539	30	soft	soft	JJ
hvd.rsl868	2539	31	,	,	,
hvd.rsl868	2539	32	then	then	RB
hvd.rsl868	2539	33	dip	dip	VB
hvd.rsl868	2539	34	off	off	RP
hvd.rsl868	2539	35	juice	juice	NN
hvd.rsl868	2539	36	carefully	carefully	RB
hvd.rsl868	2539	37	or	or	CC
hvd.rsl868	2539	38	strain	strain	VB
hvd.rsl868	2539	39	through	through	IN
hvd.rsl868	2539	40	a	a	DT
hvd.rsl868	2539	41	colander	colander	NN
hvd.rsl868	2539	42	.	.	.
hvd.rsl868	2540	1	If	if	IN
hvd.rsl868	2540	2	the	the	DT
hvd.rsl868	2540	3	juice	juice	NN
hvd.rsl868	2540	4	is	be	VBZ
hvd.rsl868	2540	5	not	not	RB
hvd.rsl868	2540	6	clear	clear	JJ
hvd.rsl868	2540	7	strain	strain	NN
hvd.rsl868	2540	8	through	through	IN
hvd.rsl868	2540	9	a	a	DT
hvd.rsl868	2540	10	fine	fine	JJ
hvd.rsl868	2540	11	strainer	strainer	NN
hvd.rsl868	2540	12	.	.	.
hvd.rsl868	2541	1	Return	return	VB
hvd.rsl868	2541	2	to	to	IN
hvd.rsl868	2541	3	the	the	DT
hvd.rsl868	2541	4	fire	fire	NN
hvd.rsl868	2541	5	and	and	CC
hvd.rsl868	2541	6	boil	boil	VB
hvd.rsl868	2541	7	down	down	RP
hvd.rsl868	2541	8	rapidly	rapidly	RB
hvd.rsl868	2541	9	to	to	IN
hvd.rsl868	2541	10	about	about	RB
hvd.rsl868	2541	11	one	one	CD
hvd.rsl868	2541	12	-	-	HYPH
hvd.rsl868	2541	13	quarter	quarter	NN
hvd.rsl868	2541	14	,	,	,
hvd.rsl868	2541	15	then	then	RB
hvd.rsl868	2541	16	add	add	VB
hvd.rsl868	2541	17	sugar	sugar	NN
hvd.rsl868	2541	18	,	,	,
hvd.rsl868	2541	19	about	about	IN
hvd.rsl868	2541	20	as	as	IN
hvd.rsl868	2541	21	for	for	IN
hvd.rsl868	2541	22	jelly	jelly	NN
hvd.rsl868	2541	23	,	,	,
hvd.rsl868	2541	24	a	a	DT
hvd.rsl868	2541	25	cupful	cupful	NN
hvd.rsl868	2541	26	of	of	IN
hvd.rsl868	2541	27	sugar	sugar	NN
hvd.rsl868	2541	28	to	to	IN
hvd.rsl868	2541	29	a	a	DT
hvd.rsl868	2541	30	cupful	cupful	NN
hvd.rsl868	2541	31	of	of	IN
hvd.rsl868	2541	32	juice	juice	NN
hvd.rsl868	2541	33	.	.	.
hvd.rsl868	2542	1	Boil	boil	VB
hvd.rsl868	2542	2	until	until	IN
hvd.rsl868	2542	3	the	the	DT
hvd.rsl868	2542	4	syrup	syrup	NN
hvd.rsl868	2542	5	is	be	VBZ
hvd.rsl868	2542	6	thick	thick	JJ
hvd.rsl868	2542	7	as	as	IN
hvd.rsl868	2542	8	you	-PRON-	PRP
hvd.rsl868	2542	9	wish	wish	VBP
hvd.rsl868	2542	10	and	and	CC
hvd.rsl868	2542	11	put	put	VBD
hvd.rsl868	2542	12	in	in	IN
hvd.rsl868	2542	13	glass	glass	NN
hvd.rsl868	2542	14	jars	jar	NNS
hvd.rsl868	2542	15	.	.	.
hvd.rsl868	2543	1	This	this	DT
hvd.rsl868	2543	2	,	,	,
hvd.rsl868	2543	3	when	when	WRB
hvd.rsl868	2543	4	properly	properly	RB
hvd.rsl868	2543	5	made	make	VBN
hvd.rsl868	2543	6	,	,	,
hvd.rsl868	2543	7	is	be	VBZ
hvd.rsl868	2543	8	thought	think	VBN
hvd.rsl868	2543	9	to	to	TO
hvd.rsl868	2543	10	be	be	VB
hvd.rsl868	2543	11	as	as	RB
hvd.rsl868	2543	12	nice	nice	JJ
hvd.rsl868	2543	13	as	as	IN
hvd.rsl868	2543	14	maple	maple	NN
hvd.rsl868	2543	15	syrup	syrup	NN
hvd.rsl868	2543	16	.	.	.
hvd.rsl868	2544	1	The	the	DT
hvd.rsl868	2544	2	flavor	flavor	NN
hvd.rsl868	2544	3	may	may	MD
hvd.rsl868	2544	4	be	be	VB
hvd.rsl868	2544	5	varied	vary	VBN
hvd.rsl868	2544	6	a	a	DT
hvd.rsl868	2544	7	little	little	JJ
hvd.rsl868	2544	8	by	by	IN
hvd.rsl868	2544	9	using	use	VBG
hvd.rsl868	2544	10	a	a	DT
hvd.rsl868	2544	11	very	very	RB
hvd.rsl868	2544	12	little	little	JJ
hvd.rsl868	2544	13	lemon	lemon	NN
hvd.rsl868	2544	14	juice	juice	NN
hvd.rsl868	2544	15	or	or	CC
hvd.rsl868	2544	16	green	green	JJ
hvd.rsl868	2544	17	ginger	ginger	NN
hvd.rsl868	2544	18	.	.	.
hvd.rsl868	2545	1	If	if	IN
hvd.rsl868	2545	2	desirable	desirable	JJ
hvd.rsl868	2545	3	,	,	,
hvd.rsl868	2545	4	the	the	DT
hvd.rsl868	2545	5	cooked	cooked	JJ
hvd.rsl868	2545	6	pears	pear	NNS
hvd.rsl868	2545	7	may	may	MD
hvd.rsl868	2545	8	be	be	VB
hvd.rsl868	2545	9	used	use	VBN
hvd.rsl868	2545	10	by	by	IN
hvd.rsl868	2545	11	boiling	boil	VBG
hvd.rsl868	2545	12	them	-PRON-	PRP
hvd.rsl868	2545	13	a	a	DT
hvd.rsl868	2545	14	short	short	JJ
hvd.rsl868	2545	15	time	time	NN
hvd.rsl868	2545	16	with	with	IN
hvd.rsl868	2545	17	a	a	DT
hvd.rsl868	2545	18	little	little	JJ
hvd.rsl868	2545	19	sugar	sugar	NN
hvd.rsl868	2545	20	,	,	,
hvd.rsl868	2545	21	or	or	CC
hvd.rsl868	2545	22	with	with	IN
hvd.rsl868	2545	23	sugar	sugar	NN
hvd.rsl868	2545	24	and	and	CC
hvd.rsl868	2545	25	vinegar	vinegar	NN
hvd.rsl868	2545	26	.	.	.
hvd.rsl868	2546	1	Persimmon	Persimmon	NNP
hvd.rsl868	2546	2	Figs.—Gather	Figs.—Gather	NNP
hvd.rsl868	2546	3	them	-PRON-	PRP
hvd.rsl868	2546	4	,	,	,
hvd.rsl868	2546	5	and	and	CC
hvd.rsl868	2546	6	press	press	VB
hvd.rsl868	2546	7	each	each	DT
hvd.rsl868	2546	8	fruit	fruit	NN
hvd.rsl868	2546	9	between	between	IN
hvd.rsl868	2546	10	thumb	thumb	NN
hvd.rsl868	2546	11	and	and	CC
hvd.rsl868	2546	12	finger	finger	NN
hvd.rsl868	2546	13	,	,	,
hvd.rsl868	2546	14	and	and	CC
hvd.rsl868	2546	15	put	put	VBN
hvd.rsl868	2546	16	in	in	RP
hvd.rsl868	2546	17	layers	layer	NNS
hvd.rsl868	2546	18	in	in	IN
hvd.rsl868	2546	19	an	an	DT
hvd.rsl868	2546	20	open	open	JJ
hvd.rsl868	2546	21	-	-	HYPH
hvd.rsl868	2546	22	mouthed	mouthed	JJ
hvd.rsl868	2546	23	jar	jar	NN
hvd.rsl868	2546	24	with	with	IN
hvd.rsl868	2546	25	a	a	DT
hvd.rsl868	2546	26	thin	thin	JJ
hvd.rsl868	2546	27	layer	layer	NN
hvd.rsl868	2546	28	of	of	IN
hvd.rsl868	2546	29	sugar	sugar	NN
hvd.rsl868	2546	30	between	between	IN
hvd.rsl868	2546	31	the	the	DT
hvd.rsl868	2546	32	layers	layer	NNS
hvd.rsl868	2546	33	of	of	IN
hvd.rsl868	2546	34	fruit	fruit	NN
hvd.rsl868	2546	35	and	and	CC
hvd.rsl868	2546	36	sugar	sugar	NN
hvd.rsl868	2546	37	on	on	IN
hvd.rsl868	2546	38	the	the	DT
hvd.rsl868	2546	39	top	top	NN
hvd.rsl868	2546	40	.	.	.
hvd.rsl868	2547	1	After	after	IN
hvd.rsl868	2547	2	a	a	DT
hvd.rsl868	2547	3	few	few	JJ
hvd.rsl868	2547	4	weeks	week	NNS
hvd.rsl868	2547	5	,	,	,
hvd.rsl868	2547	6	say	say	VBP
hvd.rsl868	2547	7	three	three	CD
hvd.rsl868	2547	8	or	or	CC
hvd.rsl868	2547	9	four	four	CD
hvd.rsl868	2547	10	,	,	,
hvd.rsl868	2547	11	lay	lie	VBD
hvd.rsl868	2547	12	on	on	IN
hvd.rsl868	2547	13	a	a	DT
hvd.rsl868	2547	14	platter	platter	NN
hvd.rsl868	2547	15	or	or	CC
hvd.rsl868	2547	16	plate	plate	NN
hvd.rsl868	2547	17	in	in	IN
hvd.rsl868	2547	18	single	single	JJ
hvd.rsl868	2547	19	layers	layer	NNS
hvd.rsl868	2547	20	and	and	CC
hvd.rsl868	2547	21	dry	dry	JJ
hvd.rsl868	2547	22	in	in	IN
hvd.rsl868	2547	23	a	a	DT
hvd.rsl868	2547	24	very	very	RB
hvd.rsl868	2547	25	cool	cool	JJ
hvd.rsl868	2547	26	oven	oven	NN
hvd.rsl868	2547	27	or	or	CC
hvd.rsl868	2547	28	in	in	IN
hvd.rsl868	2547	29	the	the	DT
hvd.rsl868	2547	30	sun	sun	NN
hvd.rsl868	2547	31	.	.	.
hvd.rsl868	2548	1	Canned	canned	JJ
hvd.rsl868	2548	2	Plums	plum	NNS
hvd.rsl868	2548	3	Without	without	IN
hvd.rsl868	2548	4	Cooking.—This	cooking.—this	DT
hvd.rsl868	2548	5	recipe	recipe	NN
hvd.rsl868	2548	6	comes	come	VBZ
hvd.rsl868	2548	7	from	from	IN
hvd.rsl868	2548	8	the	the	DT
hvd.rsl868	2548	9	plum	plum	NNP
hvd.rsl868	2548	10	belt	belt	NN
hvd.rsl868	2548	11	of	of	IN
hvd.rsl868	2548	12	central	central	JJ
hvd.rsl868	2548	13	New	New	NNP
hvd.rsl868	2548	14	York	York	NNP
hvd.rsl868	2548	15	,	,	,
hvd.rsl868	2548	16	and	and	CC
hvd.rsl868	2548	17	will	will	MD
hvd.rsl868	2548	18	be	be	VB
hvd.rsl868	2548	19	found	find	VBN
hvd.rsl868	2548	20	very	very	RB
hvd.rsl868	2548	21	satisfactory	satisfactory	JJ
hvd.rsl868	2548	22	:	:	:
hvd.rsl868	2548	23	Take	take	VB
hvd.rsl868	2548	24	enough	enough	JJ
hvd.rsl868	2548	25	large	large	JJ
hvd.rsl868	2548	26	yellow	yellow	JJ
hvd.rsl868	2548	27	egg	egg	NN
hvd.rsl868	2548	28	plums	plum	NNS
hvd.rsl868	2548	29	to	to	TO
hvd.rsl868	2548	30	fill	fill	VB
hvd.rsl868	2548	31	a	a	DT
hvd.rsl868	2548	32	quart	quart	NN
hvd.rsl868	2548	33	can	can	NN
hvd.rsl868	2548	34	.	.	.
hvd.rsl868	2549	1	Put	put	VB
hvd.rsl868	2549	2	them	-PRON-	PRP
hvd.rsl868	2549	3	into	into	IN
hvd.rsl868	2549	4	a	a	DT
hvd.rsl868	2549	5	granite	granite	NN
hvd.rsl868	2549	6	or	or	CC
hvd.rsl868	2549	7	earthen	earthen	JJ
hvd.rsl868	2549	8	pan	pan	NN
hvd.rsl868	2549	9	and	and	CC
hvd.rsl868	2549	10	pour	pour	VB
hvd.rsl868	2549	11	boiling	boil	VBG
hvd.rsl868	2549	12	water	water	NN
hvd.rsl868	2549	13	over	over	IN
hvd.rsl868	2549	14	them	-PRON-	PRP
hvd.rsl868	2549	15	,	,	,
hvd.rsl868	2549	16	let	let	VB
hvd.rsl868	2549	17	stand	stand	VB
hvd.rsl868	2549	18	three	three	CD
hvd.rsl868	2549	19	minutes	minute	NNS
hvd.rsl868	2549	20	,	,	,
hvd.rsl868	2549	21	then	then	RB
hvd.rsl868	2549	22	drain	drain	VB
hvd.rsl868	2549	23	.	.	.
hvd.rsl868	2550	1	Pour	pour	VB
hvd.rsl868	2550	2	over	over	IN
hvd.rsl868	2550	3	more	more	JJR
hvd.rsl868	2550	4	boiling	boiling	NN
hvd.rsl868	2550	5	water	water	NN
hvd.rsl868	2550	6	,	,	,
hvd.rsl868	2550	7	which	which	WDT
hvd.rsl868	2550	8	will	will	MD
hvd.rsl868	2550	9	crack	crack	VB
hvd.rsl868	2550	10	the	the	DT
hvd.rsl868	2550	11	skins	skin	NNS
hvd.rsl868	2550	12	.	.	.
hvd.rsl868	2551	1	Remove	remove	VB
hvd.rsl868	2551	2	the	the	DT
hvd.rsl868	2551	3	skins	skin	NNS
hvd.rsl868	2551	4	,	,	,
hvd.rsl868	2551	5	and	and	CC
hvd.rsl868	2551	6	place	place	VB
hvd.rsl868	2551	7	the	the	DT
hvd.rsl868	2551	8	plums	plum	NNS
hvd.rsl868	2551	9	carefully	carefully	RB
hvd.rsl868	2551	10	in	in	IN
hvd.rsl868	2551	11	a	a	DT
hvd.rsl868	2551	12	hot	hot	JJ
hvd.rsl868	2551	13	sterilized	sterilize	VBN
hvd.rsl868	2551	14	glass	glass	NN
hvd.rsl868	2551	15	jar	jar	NN
hvd.rsl868	2551	16	.	.	.
hvd.rsl868	2552	1	Have	have	VBP
hvd.rsl868	2552	2	ready	ready	JJ
hvd.rsl868	2552	3	a	a	DT
hvd.rsl868	2552	4	thick	thick	JJ
hvd.rsl868	2552	5	syrup	syrup	NN
hvd.rsl868	2552	6	made	make	VBN
hvd.rsl868	2552	7	by	by	IN
hvd.rsl868	2552	8	boiling	boil	VBG
hvd.rsl868	2552	9	two	two	CD
hvd.rsl868	2552	10	cupfuls	cupful	NNS
hvd.rsl868	2552	11	of	of	IN
hvd.rsl868	2552	12	granulated	granulated	JJ
hvd.rsl868	2552	13	sugar	sugar	NN
hvd.rsl868	2552	14	that	that	WDT
hvd.rsl868	2552	15	has	have	VBZ
hvd.rsl868	2552	16	been	be	VBN
hvd.rsl868	2552	17	moistened	moisten	VBN
hvd.rsl868	2552	18	with	with	IN
hvd.rsl868	2552	19	water	water	NN
hvd.rsl868	2552	20	,	,	,
hvd.rsl868	2552	21	and	and	CC
hvd.rsl868	2552	22	cooked	cook	VBN
hvd.rsl868	2552	23	to	to	IN
hvd.rsl868	2552	24	the	the	DT
hvd.rsl868	2552	25	"	"	``
hvd.rsl868	2552	26	brittle	brittle	JJ
hvd.rsl868	2552	27	stage	stage	NN
hvd.rsl868	2552	28	.	.	.
hvd.rsl868	2552	29	"	"	''
hvd.rsl868	2553	1	Pour	pour	VB
hvd.rsl868	2553	2	the	the	DT
hvd.rsl868	2553	3	boiling	boiling	NN
hvd.rsl868	2553	4	syrup	syrup	NN
hvd.rsl868	2553	5	over	over	IN
hvd.rsl868	2553	6	the	the	DT
hvd.rsl868	2553	7	plums	plum	NNS
hvd.rsl868	2553	8	and	and	CC
hvd.rsl868	2553	9	seal	seal	NN
hvd.rsl868	2553	10	.	.	.
hvd.rsl868	2554	1	The	the	DT
hvd.rsl868	2554	2	syrup	syrup	NN
hvd.rsl868	2554	3	will	will	MD
hvd.rsl868	2554	4	form	form	VB
hvd.rsl868	2554	5	like	like	IN
hvd.rsl868	2554	6	"	"	``
hvd.rsl868	2554	7	icicles	icicle	NNS
hvd.rsl868	2554	8	,	,	,
hvd.rsl868	2554	9	"	"	''
hvd.rsl868	2554	10	but	but	CC
hvd.rsl868	2554	11	after	after	IN
hvd.rsl868	2554	12	a	a	DT
hvd.rsl868	2554	13	day	day	NN
hvd.rsl868	2554	14	or	or	CC
hvd.rsl868	2554	15	two	two	CD
hvd.rsl868	2554	16	will	will	MD
hvd.rsl868	2554	17	dissolve	dissolve	VB
hvd.rsl868	2554	18	.	.	.
hvd.rsl868	2555	1	Make	make	VB
hvd.rsl868	2555	2	enough	enough	JJ
hvd.rsl868	2555	3	syrup	syrup	NN
hvd.rsl868	2555	4	for	for	IN
hvd.rsl868	2555	5	two	two	CD
hvd.rsl868	2555	6	or	or	CC
hvd.rsl868	2555	7	three	three	CD
hvd.rsl868	2555	8	cans	can	NNS
hvd.rsl868	2555	9	at	at	IN
hvd.rsl868	2555	10	once	once	RB
hvd.rsl868	2555	11	,	,	,
hvd.rsl868	2555	12	as	as	IN
hvd.rsl868	2555	13	it	-PRON-	PRP
hvd.rsl868	2555	14	is	be	VBZ
hvd.rsl868	2555	15	hard	hard	JJ
hvd.rsl868	2555	16	to	to	TO
hvd.rsl868	2555	17	tell	tell	VB
hvd.rsl868	2555	18	just	just	RB
hvd.rsl868	2555	19	how	how	WRB
hvd.rsl868	2555	20	much	much	JJ
hvd.rsl868	2555	21	it	-PRON-	PRP
hvd.rsl868	2555	22	will	will	MD
hvd.rsl868	2555	23	take	take	VB
hvd.rsl868	2555	24	to	to	TO
hvd.rsl868	2555	25	fill	fill	VB
hvd.rsl868	2555	26	a	a	DT
hvd.rsl868	2555	27	can	can	NN
hvd.rsl868	2555	28	.	.	.
hvd.rsl868	2556	1	They	-PRON-	PRP
hvd.rsl868	2556	2	always	always	RB
hvd.rsl868	2556	3	keep	keep	VBP
hvd.rsl868	2556	4	perfectly	perfectly	RB
hvd.rsl868	2556	5	,	,	,
hvd.rsl868	2556	6	and	and	CC
hvd.rsl868	2556	7	retain	retain	VB
hvd.rsl868	2556	8	their	-PRON-	PRP$
hvd.rsl868	2556	9	flavor	flavor	NN
hvd.rsl868	2556	10	much	much	RB
hvd.rsl868	2556	11	better	well	JJR
hvd.rsl868	2556	12	than	than	IN
hvd.rsl868	2556	13	when	when	WRB
hvd.rsl868	2556	14	cooked	cook	VBN
hvd.rsl868	2556	15	,	,	,
hvd.rsl868	2556	16	but	but	CC
hvd.rsl868	2556	17	the	the	DT
hvd.rsl868	2556	18	secret	secret	NN
hvd.rsl868	2556	19	is	be	VBZ
hvd.rsl868	2556	20	in	in	IN
hvd.rsl868	2556	21	having	have	VBG
hvd.rsl868	2556	22	everything	everything	NN
hvd.rsl868	2556	23	boiling	boil	VBG
hvd.rsl868	2556	24	hot	hot	JJ
hvd.rsl868	2556	25	.	.	.
hvd.rsl868	2557	1	Plum	Plum	NNP
hvd.rsl868	2557	2	Cheese.—For	cheese.—for	CD
hvd.rsl868	2557	3	economy	economy	NN
hvd.rsl868	2557	4	make	make	VBP
hvd.rsl868	2557	5	this	this	DT
hvd.rsl868	2557	6	on	on	IN
hvd.rsl868	2557	7	the	the	DT
hvd.rsl868	2557	8	same	same	JJ
hvd.rsl868	2557	9	day	day	NN
hvd.rsl868	2557	10	you	-PRON-	PRP
hvd.rsl868	2557	11	make	make	VBP
hvd.rsl868	2557	12	plum	plum	NN
hvd.rsl868	2557	13	jelly	jelly	NN
hvd.rsl868	2557	14	.	.	.
hvd.rsl868	2558	1	After	after	IN
hvd.rsl868	2558	2	extracting	extract	VBG
hvd.rsl868	2558	3	the	the	DT
hvd.rsl868	2558	4	jelly	jelly	NN
hvd.rsl868	2558	5	juice	juice	NN
hvd.rsl868	2558	6	pass	pass	VB
hvd.rsl868	2558	7	the	the	DT
hvd.rsl868	2558	8	remaining	remain	VBG
hvd.rsl868	2558	9	pulp	pulp	NN
hvd.rsl868	2558	10	through	through	IN
hvd.rsl868	2558	11	a	a	DT
hvd.rsl868	2558	12	colander	colander	NN
hvd.rsl868	2558	13	to	to	TO
hvd.rsl868	2558	14	remove	remove	VB
hvd.rsl868	2558	15	skins	skin	NNS
hvd.rsl868	2558	16	and	and	CC
hvd.rsl868	2558	17	pits	pit	NNS
hvd.rsl868	2558	18	,	,	,
hvd.rsl868	2558	19	then	then	RB
hvd.rsl868	2558	20	weigh	weigh	VB
hvd.rsl868	2558	21	.	.	.
hvd.rsl868	2559	1	Add	add	VB
hvd.rsl868	2559	2	a	a	DT
hvd.rsl868	2559	3	pound	pound	NN
hvd.rsl868	2559	4	of	of	IN
hvd.rsl868	2559	5	sugar	sugar	NN
hvd.rsl868	2559	6	to	to	IN
hvd.rsl868	2559	7	every	every	DT
hvd.rsl868	2559	8	two	two	CD
hvd.rsl868	2559	9	pounds	pound	NNS
hvd.rsl868	2559	10	of	of	IN
hvd.rsl868	2559	11	plums	plum	NNS
hvd.rsl868	2559	12	and	and	CC
hvd.rsl868	2559	13	boil	boil	VB
hvd.rsl868	2559	14	one	one	CD
hvd.rsl868	2559	15	-	-	HYPH
hvd.rsl868	2559	16	half	half	NN
hvd.rsl868	2559	17	an	an	DT
hvd.rsl868	2559	18	hour	hour	NN
hvd.rsl868	2559	19	;	;	:
hvd.rsl868	2559	20	seal	seal	VB
hvd.rsl868	2559	21	up	up	RP
hvd.rsl868	2559	22	.	.	.
hvd.rsl868	2560	1	Plums	plum	NNS
hvd.rsl868	2560	2	in	in	IN
hvd.rsl868	2560	3	Cold	Cold	NNP
hvd.rsl868	2560	4	Water.—A	Water.—A	NNP
hvd.rsl868	2560	5	housekeeper	housekeeper	NN
hvd.rsl868	2560	6	who	who	WP
hvd.rsl868	2560	7	has	have	VBZ
hvd.rsl868	2560	8	had	have	VBN
hvd.rsl868	2560	9	experience	experience	NN
hvd.rsl868	2560	10	with	with	IN
hvd.rsl868	2560	11	the	the	DT
hvd.rsl868	2560	12	cold	cold	JJ
hvd.rsl868	2560	13	-	-	HYPH
hvd.rsl868	2560	14	water	water	NN
hvd.rsl868	2560	15	process	process	NN
hvd.rsl868	2560	16	of	of	IN
hvd.rsl868	2560	17	keeping	keep	VBG
hvd.rsl868	2560	18	fruit	fruit	NN
hvd.rsl868	2560	19	says	say	VBZ
hvd.rsl868	2560	20	she	-PRON-	PRP
hvd.rsl868	2560	21	has	have	VBZ
hvd.rsl868	2560	22	kept	keep	VBN
hvd.rsl868	2560	23	wild	wild	JJ
hvd.rsl868	2560	24	plums	plum	NNS
hvd.rsl868	2560	25	all	all	DT
hvd.rsl868	2560	26	Winter	Winter	NNP
hvd.rsl868	2560	27	in	in	IN
hvd.rsl868	2560	28	this	this	DT
hvd.rsl868	2560	29	way	way	NN
hvd.rsl868	2560	30	,	,	,
hvd.rsl868	2560	31	putting	put	VBG
hvd.rsl868	2560	32	them	-PRON-	PRP
hvd.rsl868	2560	33	in	in	IN
hvd.rsl868	2560	34	a	a	DT
hvd.rsl868	2560	35	large	large	JJ
hvd.rsl868	2560	36	stone	stone	NN
hvd.rsl868	2560	37	jar	jar	NN
hvd.rsl868	2560	38	and	and	CC
hvd.rsl868	2560	39	covering	cover	VBG
hvd.rsl868	2560	40	136	136	CD
hvd.rsl868	2560	41	THE	the	DT
hvd.rsl868	2560	42	RURAL	rural	JJ
hvd.rsl868	2560	43	COOK	COOK	NNP
hvd.rsl868	2560	44	BOOK	book	NN
hvd.rsl868	2560	45	.	.	.
hvd.rsl868	2561	1	them	-PRON-	PRP
hvd.rsl868	2561	2	with	with	IN
hvd.rsl868	2561	3	enough	enough	JJ
hvd.rsl868	2561	4	cold	cold	JJ
hvd.rsl868	2561	5	water	water	NN
hvd.rsl868	2561	6	to	to	TO
hvd.rsl868	2561	7	leave	leave	VB
hvd.rsl868	2561	8	about	about	RB
hvd.rsl868	2561	9	four	four	CD
hvd.rsl868	2561	10	inches	inch	NNS
hvd.rsl868	2561	11	over	over	IN
hvd.rsl868	2561	12	them	-PRON-	PRP
hvd.rsl868	2561	13	.	.	.
hvd.rsl868	2562	1	A	a	DT
hvd.rsl868	2562	2	saucer	saucer	NN
hvd.rsl868	2562	3	or	or	CC
hvd.rsl868	2562	4	plate	plate	NN
hvd.rsl868	2562	5	with	with	IN
hvd.rsl868	2562	6	a	a	DT
hvd.rsl868	2562	7	weight	weight	NN
hvd.rsl868	2562	8	on	on	IN
hvd.rsl868	2562	9	it	-PRON-	PRP
hvd.rsl868	2562	10	must	must	MD
hvd.rsl868	2562	11	be	be	VB
hvd.rsl868	2562	12	placed	place	VBN
hvd.rsl868	2562	13	on	on	IN
hvd.rsl868	2562	14	top	top	NN
hvd.rsl868	2562	15	of	of	IN
hvd.rsl868	2562	16	the	the	DT
hvd.rsl868	2562	17	fruit	fruit	NN
hvd.rsl868	2562	18	to	to	TO
hvd.rsl868	2562	19	keep	keep	VB
hvd.rsl868	2562	20	the	the	DT
hvd.rsl868	2562	21	top	top	JJ
hvd.rsl868	2562	22	layers	layer	NNS
hvd.rsl868	2562	23	deep	deep	JJ
hvd.rsl868	2562	24	enough	enough	RB
hvd.rsl868	2562	25	under	under	IN
hvd.rsl868	2562	26	the	the	DT
hvd.rsl868	2562	27	water	water	NN
hvd.rsl868	2562	28	.	.	.
hvd.rsl868	2563	1	To	to	TO
hvd.rsl868	2563	2	make	make	VB
hvd.rsl868	2563	3	sauce	sauce	NN
hvd.rsl868	2563	4	from	from	IN
hvd.rsl868	2563	5	wild	wild	JJ
hvd.rsl868	2563	6	plums	plum	NNS
hvd.rsl868	2563	7	kept	keep	VBN
hvd.rsl868	2563	8	in	in	IN
hvd.rsl868	2563	9	this	this	DT
hvd.rsl868	2563	10	way	way	NN
hvd.rsl868	2563	11	,	,	,
hvd.rsl868	2563	12	take	take	VB
hvd.rsl868	2563	13	out	out	RP
hvd.rsl868	2563	14	as	as	RB
hvd.rsl868	2563	15	many	many	JJ
hvd.rsl868	2563	16	of	of	IN
hvd.rsl868	2563	17	the	the	DT
hvd.rsl868	2563	18	fruit	fruit	NN
hvd.rsl868	2563	19	as	as	IN
hvd.rsl868	2563	20	ara	ara	NNP
hvd.rsl868	2563	21	required	require	VBD
hvd.rsl868	2563	22	,	,	,
hvd.rsl868	2563	23	and	and	CC
hvd.rsl868	2563	24	parboil	parboil	VB
hvd.rsl868	2563	25	until	until	IN
hvd.rsl868	2563	26	the	the	DT
hvd.rsl868	2563	27	skins	skin	NNS
hvd.rsl868	2563	28	crack	crack	VBP
hvd.rsl868	2563	29	in	in	IN
hvd.rsl868	2563	30	water	water	NN
hvd.rsl868	2563	31	containing	contain	VBG
hvd.rsl868	2563	32	a	a	DT
hvd.rsl868	2563	33	pinch	pinch	NN
hvd.rsl868	2563	34	of	of	IN
hvd.rsl868	2563	35	baking	baking	NN
hvd.rsl868	2563	36	soda	soda	NN
hvd.rsl868	2563	37	.	.	.
hvd.rsl868	2564	1	Then	then	RB
hvd.rsl868	2564	2	rinse	rinse	VB
hvd.rsl868	2564	3	well	well	RB
hvd.rsl868	2564	4	in	in	IN
hvd.rsl868	2564	5	clear	clear	JJ
hvd.rsl868	2564	6	cold	cold	JJ
hvd.rsl868	2564	7	water	water	NN
hvd.rsl868	2564	8	,	,	,
hvd.rsl868	2564	9	drop	drop	VB
hvd.rsl868	2564	10	into	into	IN
hvd.rsl868	2564	11	boiling	boiling	NN
hvd.rsl868	2564	12	syrup	syrup	NN
hvd.rsl868	2564	13	,	,	,
hvd.rsl868	2564	14	and	and	CC
hvd.rsl868	2564	15	cook	cook	VB
hvd.rsl868	2564	16	until	until	IN
hvd.rsl868	2564	17	done	do	VBN
hvd.rsl868	2564	18	.	.	.
hvd.rsl868	2565	1	This	this	DT
hvd.rsl868	2565	2	makes	make	VBZ
hvd.rsl868	2565	3	a	a	DT
hvd.rsl868	2565	4	delicious	delicious	JJ
hvd.rsl868	2565	5	sauce	sauce	NN
hvd.rsl868	2565	6	;	;	:
hvd.rsl868	2565	7	the	the	DT
hvd.rsl868	2565	8	parboiling	parboiling	NN
hvd.rsl868	2565	9	with	with	IN
hvd.rsl868	2565	10	the	the	DT
hvd.rsl868	2565	11	soda	soda	NN
hvd.rsl868	2565	12	takes	take	VBZ
hvd.rsl868	2565	13	the	the	DT
hvd.rsl868	2565	14	"	"	``
hvd.rsl868	2565	15	pucker	pucker	NN
hvd.rsl868	2565	16	"	"	''
hvd.rsl868	2565	17	out	out	IN
hvd.rsl868	2565	18	of	of	IN
hvd.rsl868	2565	19	the	the	DT
hvd.rsl868	2565	20	fruit	fruit	NN
hvd.rsl868	2565	21	.	.	.
hvd.rsl868	2566	1	Cranberries	cranberry	NNS
hvd.rsl868	2566	2	will	will	MD
hvd.rsl868	2566	3	keep	keep	VB
hvd.rsl868	2566	4	for	for	IN
hvd.rsl868	2566	5	months	month	NNS
hvd.rsl868	2566	6	if	if	IN
hvd.rsl868	2566	7	covered	cover	VBN
hvd.rsl868	2566	8	with	with	IN
hvd.rsl868	2566	9	cold	cold	JJ
hvd.rsl868	2566	10	water	water	NN
hvd.rsl868	2566	11	as	as	IN
hvd.rsl868	2566	12	described	describe	VBN
hvd.rsl868	2566	13	,	,	,
hvd.rsl868	2566	14	and	and	CC
hvd.rsl868	2566	15	many	many	JJ
hvd.rsl868	2566	16	house-	house-	NN
hvd.rsl868	2566	17	keepers	keeper	NNS
hvd.rsl868	2566	18	put	put	VBD
hvd.rsl868	2566	19	up	up	RP
hvd.rsl868	2566	20	green	green	JJ
hvd.rsl868	2566	21	currants	currant	NNS
hvd.rsl868	2566	22	and	and	CC
hvd.rsl868	2566	23	gooseberries	gooseberry	NNS
hvd.rsl868	2566	24	,	,	,
hvd.rsl868	2566	25	also	also	RB
hvd.rsl868	2566	26	rhubarb	rhubarb	NN
hvd.rsl868	2566	27	,	,	,
hvd.rsl868	2566	28	in	in	IN
hvd.rsl868	2566	29	the	the	DT
hvd.rsl868	2566	30	same	same	JJ
hvd.rsl868	2566	31	way	way	NN
hvd.rsl868	2566	32	.	.	.
hvd.rsl868	2567	1	Plum	Plum	NNP
hvd.rsl868	2567	2	Conserve.—Five	Conserve.—Five	NNP
hvd.rsl868	2567	3	pounds	pound	NNS
hvd.rsl868	2567	4	plums	plum	NNS
hvd.rsl868	2567	5	,	,	,
hvd.rsl868	2567	6	peeled	peel	VBN
hvd.rsl868	2567	7	and	and	CC
hvd.rsl868	2567	8	pitted	pit	VBN
hvd.rsl868	2567	9	;	;	:
hvd.rsl868	2567	10	five	five	CD
hvd.rsl868	2567	11	pounds	pound	NNS
hvd.rsl868	2567	12	sugar	sugar	NN
hvd.rsl868	2567	13	;	;	:
hvd.rsl868	2567	14	cook	cook	VB
hvd.rsl868	2567	15	plums	plum	NNS
hvd.rsl868	2567	16	20	20	CD
hvd.rsl868	2567	17	minutes	minute	NNS
hvd.rsl868	2567	18	before	before	IN
hvd.rsl868	2567	19	adding	add	VBG
hvd.rsl868	2567	20	sugar	sugar	NN
hvd.rsl868	2567	21	.	.	.
hvd.rsl868	2568	1	Put	put	VB
hvd.rsl868	2568	2	in	in	IN
hvd.rsl868	2568	3	sugar	sugar	NN
hvd.rsl868	2568	4	and	and	CC
hvd.rsl868	2568	5	boil	boil	VB
hvd.rsl868	2568	6	a	a	DT
hvd.rsl868	2568	7	little	little	JJ
hvd.rsl868	2568	8	,	,	,
hvd.rsl868	2568	9	then	then	RB
hvd.rsl868	2568	10	add	add	VB
hvd.rsl868	2568	11	two	two	CD
hvd.rsl868	2568	12	pounds	pound	NNS
hvd.rsl868	2568	13	seeded	seed	VBN
hvd.rsl868	2568	14	raisins	raisin	NNS
hvd.rsl868	2568	15	(	(	-LRB-
hvd.rsl868	2568	16	cut	cut	VBN
hvd.rsl868	2568	17	into	into	IN
hvd.rsl868	2568	18	small	small	JJ
hvd.rsl868	2568	19	pieces	piece	NNS
hvd.rsl868	2568	20	)	)	-RRB-
hvd.rsl868	2568	21	,	,	,
hvd.rsl868	2568	22	grated	grate	VBN
hvd.rsl868	2568	23	rind	rind	NN
hvd.rsl868	2568	24	of	of	IN
hvd.rsl868	2568	25	four	four	CD
hvd.rsl868	2568	26	oranges	orange	NNS
hvd.rsl868	2568	27	and	and	CC
hvd.rsl868	2568	28	the	the	DT
hvd.rsl868	2568	29	pulp	pulp	NN
hvd.rsl868	2568	30	chipped	chip	VBN
hvd.rsl868	2568	31	(	(	-LRB-
hvd.rsl868	2568	32	easier	easy	JJR
hvd.rsl868	2568	33	to	to	TO
hvd.rsl868	2568	34	cut	cut	VB
hvd.rsl868	2568	35	with	with	IN
hvd.rsl868	2568	36	scissors	scissor	NNS
hvd.rsl868	2568	37	)	)	-RRB-
hvd.rsl868	2568	38	.	.	.
hvd.rsl868	2569	1	Cook	cook	VB
hvd.rsl868	2569	2	to	to	IN
hvd.rsl868	2569	3	a	a	DT
hvd.rsl868	2569	4	thick	thick	JJ
hvd.rsl868	2569	5	conserve	conserve	NN
hvd.rsl868	2569	6	(	(	-LRB-
hvd.rsl868	2569	7	15	15	CD
hvd.rsl868	2569	8	to	to	TO
hvd.rsl868	2569	9	20	20	CD
hvd.rsl868	2569	10	minutes	minute	NNS
hvd.rsl868	2569	11	)	)	-RRB-
hvd.rsl868	2569	12	,	,	,
hvd.rsl868	2569	13	and	and	CC
hvd.rsl868	2569	14	put	put	VBN
hvd.rsl868	2569	15	in	in	RP
hvd.rsl868	2569	16	jelly	jelly	NN
hvd.rsl868	2569	17	glasses	glass	NNS
hvd.rsl868	2569	18	.	.	.
hvd.rsl868	2570	1	Cherries	cherry	NNS
hvd.rsl868	2570	2	(	(	-LRB-
hvd.rsl868	2570	3	sour	sour	JJ
hvd.rsl868	2570	4	)	)	-RRB-
hvd.rsl868	2570	5	are	be	VBP
hvd.rsl868	2570	6	good	good	JJ
hvd.rsl868	2570	7	used	use	VBN
hvd.rsl868	2570	8	instead	instead	RB
hvd.rsl868	2570	9	of	of	IN
hvd.rsl868	2570	10	p'.ums	p'.um	NNS
hvd.rsl868	2570	11	;	;	:
hvd.rsl868	2570	12	pit	pit	VB
hvd.rsl868	2570	13	them	-PRON-	PRP
hvd.rsl868	2570	14	.	.	.
hvd.rsl868	2571	1	Currants	currant	NNS
hvd.rsl868	2571	2	may	may	MD
hvd.rsl868	2571	3	also	also	RB
hvd.rsl868	2571	4	be	be	VB
hvd.rsl868	2571	5	used	use	VBN
hvd.rsl868	2571	6	instead	instead	RB
hvd.rsl868	2571	7	of	of	IN
hvd.rsl868	2571	8	plums	plum	NNS
hvd.rsl868	2571	9	.	.	.
hvd.rsl868	2572	1	Pineapple	Pineapple	NNP
hvd.rsl868	2572	2	and	and	CC
hvd.rsl868	2572	3	Plum	Plum	NNP
hvd.rsl868	2572	4	Jam.—Twelve	Jam.—Twelve	,
hvd.rsl868	2572	5	pounds	pound	NNS
hvd.rsl868	2572	6	of	of	IN
hvd.rsl868	2572	7	large	large	JJ
hvd.rsl868	2572	8	plums	plum	NNS
hvd.rsl868	2572	9	,	,	,
hvd.rsl868	2572	10	five	five	CD
hvd.rsl868	2572	11	targe	targe	NN
hvd.rsl868	2572	12	pineapples	pineapple	NNS
hvd.rsl868	2572	13	,	,	,
hvd.rsl868	2572	14	one	one	CD
hvd.rsl868	2572	15	quart	quart	NN
hvd.rsl868	2572	16	of	of	IN
hvd.rsl868	2572	17	water	water	NN
hvd.rsl868	2572	18	and	and	CC
hvd.rsl868	2572	19	sugar	sugar	NN
hvd.rsl868	2572	20	in	in	IN
hvd.rsl868	2572	21	the	the	DT
hvd.rsl868	2572	22	proportion	proportion	NN
hvd.rsl868	2572	23	of	of	IN
hvd.rsl868	2572	24	three-	three-	NN
hvd.rsl868	2572	25	quarters	quarter	NNS
hvd.rsl868	2572	26	of	of	IN
hvd.rsl868	2572	27	a	a	DT
hvd.rsl868	2572	28	pound	pound	NN
hvd.rsl868	2572	29	to	to	IN
hvd.rsl868	2572	30	every	every	DT
hvd.rsl868	2572	31	pound	pound	NN
hvd.rsl868	2572	32	of	of	IN
hvd.rsl868	2572	33	fruit	fruit	NN
hvd.rsl868	2572	34	,	,	,
hvd.rsl868	2572	35	and	and	CC
hvd.rsl868	2572	36	one	one	CD
hvd.rsl868	2572	37	pound	pound	NN
hvd.rsl868	2572	38	to	to	IN
hvd.rsl868	2572	39	every	every	DT
hvd.rsl868	2572	40	pint	pint	NN
hvd.rsl868	2572	41	of	of	IN
hvd.rsl868	2572	42	water	water	NN
hvd.rsl868	2572	43	.	.	.
hvd.rsl868	2573	1	Peel	peel	VB
hvd.rsl868	2573	2	and	and	CC
hvd.rsl868	2573	3	pit	pit	VB
hvd.rsl868	2573	4	the	the	DT
hvd.rsl868	2573	5	plums	plum	NNS
hvd.rsl868	2573	6	,	,	,
hvd.rsl868	2573	7	add	add	VB
hvd.rsl868	2573	8	the	the	DT
hvd.rsl868	2573	9	water	water	NN
hvd.rsl868	2573	10	,	,	,
hvd.rsl868	2573	11	bring	bring	VB
hvd.rsl868	2573	12	to	to	IN
hvd.rsl868	2573	13	the	the	DT
hvd.rsl868	2573	14	boiling	boiling	NN
hvd.rsl868	2573	15	point	point	NN
hvd.rsl868	2573	16	,	,	,
hvd.rsl868	2573	17	add	add	VB
hvd.rsl868	2573	18	the	the	DT
hvd.rsl868	2573	19	pineapple	pineapple	NN
hvd.rsl868	2573	20	cut	cut	VBN
hvd.rsl868	2573	21	in	in	IN
hvd.rsl868	2573	22	dice	dice	NN
hvd.rsl868	2573	23	and	and	CC
hvd.rsl868	2573	24	boil	boil	VB
hvd.rsl868	2573	25	until	until	IN
hvd.rsl868	2573	26	soft	soft	JJ
hvd.rsl868	2573	27	and	and	CC
hvd.rsl868	2573	28	thick	thick	JJ
hvd.rsl868	2573	29	,	,	,
hvd.rsl868	2573	30	then	then	RB
hvd.rsl868	2573	31	add	add	VB
hvd.rsl868	2573	32	the	the	DT
hvd.rsl868	2573	33	sugar	sugar	NN
hvd.rsl868	2573	34	and	and	CC
hvd.rsl868	2573	35	cook	cook	VB
hvd.rsl868	2573	36	three	three	CD
hvd.rsl868	2573	37	-	-	HYPH
hvd.rsl868	2573	38	quarters	quarter	NNS
hvd.rsl868	2573	39	of	of	IN
hvd.rsl868	2573	40	an	an	DT
hvd.rsl868	2573	41	hour	hour	NN
hvd.rsl868	2573	42	longer	long	RBR
hvd.rsl868	2573	43	.	.	.
hvd.rsl868	2574	1	Spiced	spiced	JJ
hvd.rsl868	2574	2	Plums.—Spiced	plums.—spiced	JJ
hvd.rsl868	2574	3	plums	plum	NNS
hvd.rsl868	2574	4	are	be	VBP
hvd.rsl868	2574	5	the	the	DT
hvd.rsl868	2574	6	best	good	JJS
hvd.rsl868	2574	7	of	of	IN
hvd.rsl868	2574	8	re'.ishes	re'.ishe	NNS
hvd.rsl868	2574	9	with	with	IN
hvd.rsl868	2574	10	game	game	NN
hvd.rsl868	2574	11	,	,	,
hvd.rsl868	2574	12	poul	poul	NNP
hvd.rsl868	2574	13	try	try	VBP
hvd.rsl868	2574	14	,	,	,
hvd.rsl868	2574	15	and	and	CC
hvd.rsl868	2574	16	mutton	mutton	NN
hvd.rsl868	2574	17	.	.	.
hvd.rsl868	2575	1	Wash	wash	VB
hvd.rsl868	2575	2	,	,	,
hvd.rsl868	2575	3	drain	drain	VB
hvd.rsl868	2575	4	,	,	,
hvd.rsl868	2575	5	pick	pick	VB
hvd.rsl868	2575	6	and	and	CC
hvd.rsl868	2575	7	weigh	weigh	VB
hvd.rsl868	2575	8	the	the	DT
hvd.rsl868	2575	9	plums	plum	NNS
hvd.rsl868	2575	10	,	,	,
hvd.rsl868	2575	11	prick	prick	VB
hvd.rsl868	2575	12	the	the	DT
hvd.rsl868	2575	13	skins	skin	NNS
hvd.rsl868	2575	14	lightly	lightly	RB
hvd.rsl868	2575	15	,	,	,
hvd.rsl868	2575	16	then	then	RB
hvd.rsl868	2575	17	pack	pack	VB
hvd.rsl868	2575	18	them	-PRON-	PRP
hvd.rsl868	2575	19	down	down	RP
hvd.rsl868	2575	20	in	in	IN
hvd.rsl868	2575	21	earthen	earthen	JJ
hvd.rsl868	2575	22	jars	jar	NNS
hvd.rsl868	2575	23	with	with	IN
hvd.rsl868	2575	24	one	one	CD
hvd.rsl868	2575	25	-	-	HYPH
hvd.rsl868	2575	26	half	half	NN
hvd.rsl868	2575	27	their	-PRON-	PRP$
hvd.rsl868	2575	28	own	own	JJ
hvd.rsl868	2575	29	weigh	weigh	NN
hvd.rsl868	2575	30	of	of	IN
hvd.rsl868	2575	31	sugar	sugar	NN
hvd.rsl868	2575	32	.	.	.
hvd.rsl868	2576	1	Strew	strew	VB
hvd.rsl868	2576	2	through	through	IN
hvd.rsl868	2576	3	the	the	DT
hvd.rsl868	2576	4	fruit	fruit	NN
hvd.rsl868	2576	5	while	while	IN
hvd.rsl868	2576	6	packing	pack	VBG
hvd.rsl868	2576	7	plenty	plenty	NN
hvd.rsl868	2576	8	of	of	IN
hvd.rsl868	2576	9	whole	whole	JJ
hvd.rsl868	2576	10	cloves	clove	NNS
hvd.rsl868	2576	11	,	,	,
hvd.rsl868	2576	12	whole	whole	JJ
hvd.rsl868	2576	13	allspice	allspice	NN
hvd.rsl868	2576	14	,	,	,
hvd.rsl868	2576	15	mace	mace	NN
hvd.rsl868	2576	16	,	,	,
hvd.rsl868	2576	17	ginger	ginger	NN
hvd.rsl868	2576	18	slightly	slightly	RB
hvd.rsl868	2576	19	bruised	bruise	VBN
hvd.rsl868	2576	20	and	and	CC
hvd.rsl868	2576	21	stick	stick	VB
hvd.rsl868	2576	22	cinnamon	cinnamon	NN
hvd.rsl868	2576	23	.	.	.
hvd.rsl868	2577	1	Put	Put	VBN
hvd.rsl868	2577	2	in	in	RP
hvd.rsl868	2577	3	also	also	RB
hvd.rsl868	2577	4	a	a	DT
hvd.rsl868	2577	5	few	few	JJ
hvd.rsl868	2577	6	whole	whole	JJ
hvd.rsl868	2577	7	black	black	JJ
hvd.rsl868	2577	8	peppercorns	peppercorn	NNS
hvd.rsl868	2577	9	,	,	,
hvd.rsl868	2577	10	and	and	CC
hvd.rsl868	2577	11	to	to	IN
hvd.rsl868	2577	12	each	each	DT
hvd.rsl868	2577	13	jar	jar	NN
hvd.rsl868	2577	14	allot	allot	VBZ
hvd.rsl868	2577	15	a	a	DT
hvd.rsl868	2577	16	single	single	JJ
hvd.rsl868	2577	17	pod	pod	NN
hvd.rsl868	2577	18	of	of	IN
hvd.rsl868	2577	19	the	the	DT
hvd.rsl868	2577	20	small	small	JJ
hvd.rsl868	2577	21	red	red	JJ
hvd.rsl868	2577	22	pepper	pepper	NN
hvd.rsl868	2577	23	.	.	.
hvd.rsl868	2578	1	Take	take	VB
hvd.rsl868	2578	2	half	half	PDT
hvd.rsl868	2578	3	a	a	DT
hvd.rsl868	2578	4	pint	pint	NN
hvd.rsl868	2578	5	of	of	IN
hvd.rsl868	2578	6	cider	cider	NN
hvd.rsl868	2578	7	vinegar	vinegar	NN
hvd.rsl868	2578	8	for	for	IN
hvd.rsl868	2578	9	each	each	DT
hvd.rsl868	2578	10	pound	pound	NN
hvd.rsl868	2578	11	of	of	IN
hvd.rsl868	2578	12	fruit	fruit	NN
hvd.rsl868	2578	13	,	,	,
hvd.rsl868	2578	14	add	add	VB
hvd.rsl868	2578	15	to	to	IN
hvd.rsl868	2578	16	it	-PRON-	PRP
hvd.rsl868	2578	17	as	as	RB
hvd.rsl868	2578	18	much	much	JJ
hvd.rsl868	2578	19	sugar	sugar	NN
hvd.rsl868	2578	20	as	as	IN
hvd.rsl868	2578	21	the	the	DT
hvd.rsl868	2578	22	fruit	fruit	NN
hvd.rsl868	2578	23	was	be	VBD
hvd.rsl868	2578	24	packed	pack	VBN
hvd.rsl868	2578	25	in	in	RP
hvd.rsl868	2578	26	,	,	,
hvd.rsl868	2578	27	bring	bring	VB
hvd.rsl868	2578	28	to	to	IN
hvd.rsl868	2578	29	a	a	DT
hvd.rsl868	2578	30	boil	boil	NN
hvd.rsl868	2578	31	,	,	,
hvd.rsl868	2578	32	skim	skim	VBP
hvd.rsl868	2578	33	well	well	RB
hvd.rsl868	2578	34	and	and	CC
hvd.rsl868	2578	35	pour	pour	VB
hvd.rsl868	2578	36	over	over	IN
hvd.rsl868	2578	37	it	-PRON-	PRP
hvd.rsl868	2578	38	scalding	scald	VBG
hvd.rsl868	2578	39	hot	hot	JJ
hvd.rsl868	2578	40	.	.	.
hvd.rsl868	2579	1	Let	let	VB
hvd.rsl868	2579	2	stand	stand	VB
hvd.rsl868	2579	3	24	24	CD
hvd.rsl868	2579	4	hours	hour	NNS
hvd.rsl868	2579	5	,	,	,
hvd.rsl868	2579	6	then	then	RB
hvd.rsl868	2579	7	drain	drain	VB
hvd.rsl868	2579	8	off	off	IN
hvd.rsl868	2579	9	the	the	DT
hvd.rsl868	2579	10	syrup	syrup	NN
hvd.rsl868	2579	11	,	,	,
hvd.rsl868	2579	12	boil	boil	VB
hvd.rsl868	2579	13	up	up	RP
hvd.rsl868	2579	14	,	,	,
hvd.rsl868	2579	15	skim	skim	VB
hvd.rsl868	2579	16	and	and	CC
hvd.rsl868	2579	17	return	return	VB
hvd.rsl868	2579	18	to	to	IN
hvd.rsl868	2579	19	the	the	DT
hvd.rsl868	2579	20	fruit	fruit	NN
hvd.rsl868	2579	21	.	.	.
hvd.rsl868	2580	1	Do	do	VB
hvd.rsl868	2580	2	this	this	DT
hvd.rsl868	2580	3	three	three	CD
hvd.rsl868	2580	4	times	time	NNS
hvd.rsl868	2580	5	,	,	,
hvd.rsl868	2580	6	then	then	RB
hvd.rsl868	2580	7	put	put	VBD
hvd.rsl868	2580	8	fruit	fruit	NN
hvd.rsl868	2580	9	and	and	CC
hvd.rsl868	2580	10	syrup	syrup	NN
hvd.rsl868	2580	11	together	together	RB
hvd.rsl868	2580	12	in	in	IN
hvd.rsl868	2580	13	the	the	DT
hvd.rsl868	2580	14	kettle	kettle	NN
hvd.rsl868	2580	15	,	,	,
hvd.rsl868	2580	16	let	let	VB
hvd.rsl868	2580	17	them	-PRON-	PRP
hvd.rsl868	2580	18	boil	boil	VB
hvd.rsl868	2580	19	five	five	CD
hvd.rsl868	2580	20	minutes	minute	NNS
hvd.rsl868	2580	21	,	,	,
hvd.rsl868	2580	22	skimming	skim	VBG
hvd.rsl868	2580	23	well	well	RB
hvd.rsl868	2580	24	,	,	,
hvd.rsl868	2580	25	fill	fill	VB
hvd.rsl868	2580	26	jars	jar	NNS
hvd.rsl868	2580	27	and	and	CC
hvd.rsl868	2580	28	cover	cover	VBP
hvd.rsl868	2580	29	.	.	.
hvd.rsl868	2581	1	Canned	Canned	NNP
hvd.rsl868	2581	2	Pumpkin.—This	Pumpkin.—This	NNP
hvd.rsl868	2581	3	will	will	MD
hvd.rsl868	2581	4	supply	supply	VB
hvd.rsl868	2581	5	pie	pie	NN
hvd.rsl868	2581	6	material	material	NN
hvd.rsl868	2581	7	when	when	WRB
hvd.rsl868	2581	8	stored	store	VBN
hvd.rsl868	2581	9	pump-	pump-	NN
hvd.rsl868	2581	10	kins	kin	NNS
hvd.rsl868	2581	11	are	be	VBP
hvd.rsl868	2581	12	gone	go	VBN
hvd.rsl868	2581	13	.	.	.
hvd.rsl868	2582	1	Cook	cook	VB
hvd.rsl868	2582	2	the	the	DT
hvd.rsl868	2582	3	pumpkin	pumpkin	NN
hvd.rsl868	2582	4	and	and	CC
hvd.rsl868	2582	5	strain	strain	VB
hvd.rsl868	2582	6	it	-PRON-	PRP
hvd.rsl868	2582	7	,	,	,
hvd.rsl868	2582	8	just	just	RB
hvd.rsl868	2582	9	as	as	IN
hvd.rsl868	2582	10	you	-PRON-	PRP
hvd.rsl868	2582	11	do	do	VBP
hvd.rsl868	2582	12	for	for	IN
hvd.rsl868	2582	13	pies	pie	NNS
hvd.rsl868	2582	14	,	,	,
hvd.rsl868	2582	15	being	be	VBG
hvd.rsl868	2582	16	careful	careful	JJ
hvd.rsl868	2582	17	not	not	RB
hvd.rsl868	2582	18	to	to	TO
hvd.rsl868	2582	19	have	have	VB
hvd.rsl868	2582	20	much	much	JJ
hvd.rsl868	2582	21	water	water	NN
hvd.rsl868	2582	22	in	in	IN
hvd.rsl868	2582	23	it	-PRON-	PRP
hvd.rsl868	2582	24	.	.	.
hvd.rsl868	2583	1	Fill	fill	VB
hvd.rsl868	2583	2	the	the	DT
hvd.rsl868	2583	3	can	can	MD
hvd.rsl868	2583	4	full	full	JJ
hvd.rsl868	2583	5	.	.	.
hvd.rsl868	2584	1	Shake	shake	VB
hvd.rsl868	2584	2	down	down	RP
hvd.rsl868	2584	3	so	so	IN
hvd.rsl868	2584	4	as	as	IN
hvd.rsl868	2584	5	to	to	TO
hvd.rsl868	2584	6	have	have	VB
hvd.rsl868	2584	7	them	-PRON-	PRP
hvd.rsl868	2584	8	solid	solid	JJ
hvd.rsl868	2584	9	.	.	.
hvd.rsl868	2585	1	Put	put	VB
hvd.rsl868	2585	2	on	on	RP
hvd.rsl868	2585	3	the	the	DT
hvd.rsl868	2585	4	tops	top	NNS
hvd.rsl868	2585	5	,	,	,
hvd.rsl868	2585	6	screw	screw	VB
hvd.rsl868	2585	7	down	down	RP
hvd.rsl868	2585	8	just	just	RB
hvd.rsl868	2585	9	a	a	DT
hvd.rsl868	2585	10	little	little	JJ
hvd.rsl868	2585	11	,	,	,
hvd.rsl868	2585	12	so	so	RB
hvd.rsl868	2585	13	you	-PRON-	PRP
hvd.rsl868	2585	14	can	can	MD
hvd.rsl868	2585	15	lift	lift	VB
hvd.rsl868	2585	16	by	by	IN
hvd.rsl868	2585	17	them	-PRON-	PRP
hvd.rsl868	2585	18	,	,	,
hvd.rsl868	2585	19	place	place	VBP
hvd.rsl868	2585	20	in	in	IN
hvd.rsl868	2585	21	boiler	boiler	NN
hvd.rsl868	2585	22	,	,	,
hvd.rsl868	2585	23	with	with	IN
hvd.rsl868	2585	24	something	something	NN
hvd.rsl868	2585	25	between	between	IN
hvd.rsl868	2585	26	the	the	DT
hvd.rsl868	2585	27	cans	can	NNS
hvd.rsl868	2585	28	and	and	CC
hvd.rsl868	2585	29	boiler	boiler	NN
hvd.rsl868	2585	30	on	on	IN
hvd.rsl868	2585	31	the	the	DT
hvd.rsl868	2585	32	bottom	bottom	NN
hvd.rsl868	2585	33	,	,	,
hvd.rsl868	2585	34	fill	fill	VB
hvd.rsl868	2585	35	to	to	IN
hvd.rsl868	2585	36	the	the	DT
hvd.rsl868	2585	37	neck	neck	NN
hvd.rsl868	2585	38	of	of	IN
hvd.rsl868	2585	39	cans	can	NNS
hvd.rsl868	2585	40	with	with	IN
hvd.rsl868	2585	41	water	water	NN
hvd.rsl868	2585	42	and	and	CC
hvd.rsl868	2585	43	boil	boil	VB
hvd.rsl868	2585	44	one	one	CD
hvd.rsl868	2585	45	good	good	JJ
hvd.rsl868	2585	46	hour	hour	NN
hvd.rsl868	2585	47	.	.	.
hvd.rsl868	2586	1	Take	take	VB
hvd.rsl868	2586	2	out	out	RP
hvd.rsl868	2586	3	and	and	CC
hvd.rsl868	2586	4	wipe	wipe	VB
hvd.rsl868	2586	5	the	the	DT
hvd.rsl868	2586	6	necks	neck	NNS
hvd.rsl868	2586	7	of	of	IN
hvd.rsl868	2586	8	the	the	DT
hvd.rsl868	2586	9	cans	can	NNS
hvd.rsl868	2586	10	,	,	,
hvd.rsl868	2586	11	and	and	CC
hvd.rsl868	2586	12	THE	the	DT
hvd.rsl868	2586	13	I^URAL	I^URAL	NNP
hvd.rsl868	2586	14	COOK	COOK	NNP
hvd.rsl868	2586	15	BOOK	BOOK	NNP
hvd.rsl868	2586	16	.	.	.
hvd.rsl868	2587	1	m	m	LS
hvd.rsl868	2587	2	if	if	IN
hvd.rsl868	2587	3	the	the	DT
hvd.rsl868	2587	4	pumpkin	pumpkin	NN
hvd.rsl868	2587	5	has	have	VBZ
hvd.rsl868	2587	6	shrank	shrink	VBN
hvd.rsl868	2587	7	away	away	RB
hvd.rsl868	2587	8	,	,	,
hvd.rsl868	2587	9	fill	fill	VB
hvd.rsl868	2587	10	cans	can	NNS
hvd.rsl868	2587	11	up	up	RP
hvd.rsl868	2587	12	with	with	IN
hvd.rsl868	2587	13	boiling	boiling	NN
hvd.rsl868	2587	14	water	water	NN
hvd.rsl868	2587	15	,	,	,
hvd.rsl868	2587	16	put	put	VBN
hvd.rsl868	2587	17	on	on	IN
hvd.rsl868	2587	18	nngs	nng	NNS
hvd.rsl868	2587	19	and	and	CC
hvd.rsl868	2587	20	screw	screw	VB
hvd.rsl868	2587	21	down	down	RP
hvd.rsl868	2587	22	the	the	DT
hvd.rsl868	2587	23	tops	top	NNS
hvd.rsl868	2587	24	tight	tight	RB
hvd.rsl868	2587	25	,	,	,
hvd.rsl868	2587	26	and	and	CC
hvd.rsl868	2587	27	the	the	DT
hvd.rsl868	2587	28	pumpkin	pumpkin	NN
hvd.rsl868	2587	29	will	will	MD
hvd.rsl868	2587	30	keep	keep	VB
hvd.rsl868	2587	31	six	six	CD
hvd.rsl868	2587	32	months	month	NNS
hvd.rsl868	2587	33	in	in	IN
hvd.rsl868	2587	34	a	a	DT
hvd.rsl868	2587	35	good	good	JJ
hvd.rsl868	2587	36	,	,	,
hvd.rsl868	2587	37	cool	cool	JJ
hvd.rsl868	2587	38	place	place	NN
hvd.rsl868	2587	39	.	.	.
hvd.rsl868	2588	1	Quince	Quince	NNP
hvd.rsl868	2588	2	Butter.—Use	Butter.—Use	NNP
hvd.rsl868	2588	3	half	half	PDT
hvd.rsl868	2588	4	a	a	DT
hvd.rsl868	2588	5	gallon	gallon	NN
hvd.rsl868	2588	6	of	of	IN
hvd.rsl868	2588	7	quinces	quince	NNS
hvd.rsl868	2588	8	pared	pare	VBN
hvd.rsl868	2588	9	and	and	CC
hvd.rsl868	2588	10	cored	core	VBD
hvd.rsl868	2588	11	,	,	,
hvd.rsl868	2588	12	half	half	PDT
hvd.rsl868	2588	13	a	a	DT
hvd.rsl868	2588	14	gallon	gallon	NN
hvd.rsl868	2588	15	of	of	IN
hvd.rsl868	2588	16	tart	tart	JJ
hvd.rsl868	2588	17	apples	apple	NNS
hvd.rsl868	2588	18	pared	pare	VBN
hvd.rsl868	2588	19	and	and	CC
hvd.rsl868	2588	20	cored	core	VBD
hvd.rsl868	2588	21	,	,	,
hvd.rsl868	2588	22	two	two	CD
hvd.rsl868	2588	23	quarts	quart	NNS
hvd.rsl868	2588	24	of	of	IN
hvd.rsl868	2588	25	sweet	sweet	JJ
hvd.rsl868	2588	26	cider	cider	NN
hvd.rsl868	2588	27	,	,	,
hvd.rsl868	2588	28	one	one	CD
hvd.rsl868	2588	29	pint	pint	NN
hvd.rsl868	2588	30	of	of	IN
hvd.rsl868	2588	31	cold	cold	JJ
hvd.rsl868	2588	32	water	water	NN
hvd.rsl868	2588	33	.	.	.
hvd.rsl868	2589	1	Cover	cover	VB
hvd.rsl868	2589	2	the	the	DT
hvd.rsl868	2589	3	crock	crock	NN
hvd.rsl868	2589	4	and	and	CC
hvd.rsl868	2589	5	stew	stew	NN
hvd.rsl868	2589	6	gently	gently	RB
hvd.rsl868	2589	7	until	until	IN
hvd.rsl868	2589	8	the	the	DT
hvd.rsl868	2589	9	fruit	fruit	NN
hvd.rsl868	2589	10	is	be	VBZ
hvd.rsl868	2589	11	very	very	RB
hvd.rsl868	2589	12	soft	soft	JJ
hvd.rsl868	2589	13	;	;	:
hvd.rsl868	2589	14	then	then	RB
hvd.rsl868	2589	15	pass	pass	VB
hvd.rsl868	2589	16	through	through	IN
hvd.rsl868	2589	17	a	a	DT
hvd.rsl868	2589	18	sieve	sieve	NN
hvd.rsl868	2589	19	.	.	.
hvd.rsl868	2590	1	Add	add	VB
hvd.rsl868	2590	2	five	five	CD
hvd.rsl868	2590	3	cupfuls	cupful	NNS
hvd.rsl868	2590	4	of	of	IN
hvd.rsl868	2590	5	sugar	sugar	NN
hvd.rsl868	2590	6	and	and	CC
hvd.rsl868	2590	7	cook	cook	NN
hvd.rsl868	2590	8	until	until	IN
hvd.rsl868	2590	9	soft	soft	JJ
hvd.rsl868	2590	10	.	.	.
hvd.rsl868	2591	1	Canned	Canned	NNP
hvd.rsl868	2591	2	Quinces.—Prepare	Quinces.—Prepare	NNP
hvd.rsl868	2591	3	the	the	DT
hvd.rsl868	2591	4	quinces	quince	NNS
hvd.rsl868	2591	5	by	by	IN
hvd.rsl868	2591	6	paring	pare	VBG
hvd.rsl868	2591	7	,	,	,
hvd.rsl868	2591	8	coring	coring	NN
hvd.rsl868	2591	9	and	and	CC
hvd.rsl868	2591	10	quarter-	quarter-	NNP
hvd.rsl868	2591	11	ing	ing	NNP
hvd.rsl868	2591	12	.	.	.
hvd.rsl868	2592	1	Use	use	VB
hvd.rsl868	2592	2	a	a	DT
hvd.rsl868	2592	3	silver	silver	JJ
hvd.rsl868	2592	4	knife	knife	NN
hvd.rsl868	2592	5	.	.	.
hvd.rsl868	2593	1	Keep	keep	VB
hvd.rsl868	2593	2	the	the	DT
hvd.rsl868	2593	3	prepared	prepared	JJ
hvd.rsl868	2593	4	quinces	quince	NNS
hvd.rsl868	2593	5	in	in	IN
hvd.rsl868	2593	6	cold	cold	JJ
hvd.rsl868	2593	7	water	water	NN
hvd.rsl868	2593	8	to	to	TO
hvd.rsl868	2593	9	prevent	prevent	VB
hvd.rsl868	2593	10	them	-PRON-	PRP
hvd.rsl868	2593	11	from	from	IN
hvd.rsl868	2593	12	discoloring	discolor	VBG
hvd.rsl868	2593	13	until	until	IN
hvd.rsl868	2593	14	sufficient	sufficient	JJ
hvd.rsl868	2593	15	have	have	VBP
hvd.rsl868	2593	16	been	be	VBN
hvd.rsl868	2593	17	prepared	prepare	VBN
hvd.rsl868	2593	18	.	.	.
hvd.rsl868	2594	1	Cook	cook	VB
hvd.rsl868	2594	2	the	the	DT
hvd.rsl868	2594	3	quinces	quince	NNS
hvd.rsl868	2594	4	in	in	IN
hvd.rsl868	2594	5	boiling	boil	VBG
hvd.rsl868	2594	6	water	water	NN
hvd.rsl868	2594	7	slowly	slowly	RB
hvd.rsl868	2594	8	till	till	IN
hvd.rsl868	2594	9	tender	tender	NN
hvd.rsl868	2594	10	.	.	.
hvd.rsl868	2595	1	Have	have	VBP
hvd.rsl868	2595	2	ready	ready	JJ
hvd.rsl868	2595	3	a	a	DT
hvd.rsl868	2595	4	syrup	syrup	NN
hvd.rsl868	2595	5	of	of	IN
hvd.rsl868	2595	6	one	one	CD
hvd.rsl868	2595	7	-	-	HYPH
hvd.rsl868	2595	8	half	half	NN
hvd.rsl868	2595	9	pound	pound	NN
hvd.rsl868	2595	10	of	of	IN
hvd.rsl868	2595	11	sugar	sugar	NN
hvd.rsl868	2595	12	and	and	CC
hvd.rsl868	2595	13	a	a	DT
hvd.rsl868	2595	14	pint	pint	NN
hvd.rsl868	2595	15	of	of	IN
hvd.rsl868	2595	16	water	water	NN
hvd.rsl868	2595	17	to	to	IN
hvd.rsl868	2595	18	each	each	DT
hvd.rsl868	2595	19	pound	pound	NN
hvd.rsl868	2595	20	of	of	IN
hvd.rsl868	2595	21	fruit	fruit	NN
hvd.rsl868	2595	22	.	.	.
hvd.rsl868	2596	1	Put	put	VB
hvd.rsl868	2596	2	the	the	DT
hvd.rsl868	2596	3	cooked	cooked	JJ
hvd.rsl868	2596	4	quinces	quince	NNS
hvd.rsl868	2596	5	in	in	IN
hvd.rsl868	2596	6	the	the	DT
hvd.rsl868	2596	7	syrup	syrup	NN
hvd.rsl868	2596	8	,	,	,
hvd.rsl868	2596	9	allowing	allow	VBG
hvd.rsl868	2596	10	them	-PRON-	PRP
hvd.rsl868	2596	11	to	to	TO
hvd.rsl868	2596	12	remain	remain	VB
hvd.rsl868	2596	13	five	five	CD
hvd.rsl868	2596	14	minutes	minute	NNS
hvd.rsl868	2596	15	.	.	.
hvd.rsl868	2597	1	Then	then	RB
hvd.rsl868	2597	2	can	can	MD
hvd.rsl868	2597	3	and	and	CC
hvd.rsl868	2597	4	seal	seal	VB
hvd.rsl868	2597	5	while	while	IN
hvd.rsl868	2597	6	hot	hot	JJ
hvd.rsl868	2597	7	.	.	.
hvd.rsl868	2598	1	Quince	Quince	NNP
hvd.rsl868	2598	2	Honey.—One	Honey.—One	NNP
hvd.rsl868	2598	3	medium	medium	NN
hvd.rsl868	2598	4	quince	quince	NN
hvd.rsl868	2598	5	and	and	CC
hvd.rsl868	2598	6	one	one	CD
hvd.rsl868	2598	7	cupful	cupful	NN
hvd.rsl868	2598	8	of	of	IN
hvd.rsl868	2598	9	granulated	granulated	JJ
hvd.rsl868	2598	10	sugar	sugar	NN
hvd.rsl868	2598	11	will	will	MD
hvd.rsl868	2598	12	make	make	VB
hvd.rsl868	2598	13	one	one	CD
hvd.rsl868	2598	14	jelly	jelly	NN
hvd.rsl868	2598	15	glass	glass	NN
hvd.rsl868	2598	16	of	of	IN
hvd.rsl868	2598	17	honey	honey	NN
hvd.rsl868	2598	18	.	.	.
hvd.rsl868	2599	1	Pare	pare	VB
hvd.rsl868	2599	2	and	and	CC
hvd.rsl868	2599	3	grate	grate	VB
hvd.rsl868	2599	4	the	the	DT
hvd.rsl868	2599	5	quinces	quince	NNS
hvd.rsl868	2599	6	,	,	,
hvd.rsl868	2599	7	then	then	RB
hvd.rsl868	2599	8	stir	stir	VB
hvd.rsl868	2599	9	this	this	DT
hvd.rsl868	2599	10	grated	grate	VBN
hvd.rsl868	2599	11	pulp	pulp	NN
hvd.rsl868	2599	12	into	into	IN
hvd.rsl868	2599	13	a	a	DT
hvd.rsl868	2599	14	boiling	boiling	NN
hvd.rsl868	2599	15	syrup	syrup	NN
hvd.rsl868	2599	16	made	make	VBN
hvd.rsl868	2599	17	of	of	IN
hvd.rsl868	2599	18	the	the	DT
hvd.rsl868	2599	19	sugar	sugar	NN
hvd.rsl868	2599	20	and	and	CC
hvd.rsl868	2599	21	enough	enough	JJ
hvd.rsl868	2599	22	water	water	NN
hvd.rsl868	2599	23	to	to	TO
hvd.rsl868	2599	24	dissolve	dissolve	VB
hvd.rsl868	2599	25	it	-PRON-	PRP
hvd.rsl868	2599	26	.	.	.
hvd.rsl868	2600	1	Stir	stir	VB
hvd.rsl868	2600	2	slowly	slowly	RB
hvd.rsl868	2600	3	and	and	CC
hvd.rsl868	2600	4	quite	quite	RB
hvd.rsl868	2600	5	often	often	RB
hvd.rsl868	2600	6	until	until	IN
hvd.rsl868	2600	7	the	the	DT
hvd.rsl868	2600	8	pulp	pulp	NN
hvd.rsl868	2600	9	will	will	MD
hvd.rsl868	2600	10	remain	remain	VB
hvd.rsl868	2600	11	suspended	suspend	VBN
hvd.rsl868	2600	12	through	through	IN
hvd.rsl868	2600	13	the	the	DT
hvd.rsl868	2600	14	syrup	syrup	NN
hvd.rsl868	2600	15	.	.	.
hvd.rsl868	2601	1	One	one	PRP
hvd.rsl868	2601	2	should	should	MD
hvd.rsl868	2601	3	not	not	RB
hvd.rsl868	2601	4	get	get	VB
hvd.rsl868	2601	5	it	-PRON-	PRP
hvd.rsl868	2601	6	too	too	RB
hvd.rsl868	2601	7	stiff	stiff	JJ
hvd.rsl868	2601	8	.	.	.
hvd.rsl868	2602	1	Put	put	VB
hvd.rsl868	2602	2	into	into	IN
hvd.rsl868	2602	3	jelly	jelly	JJ
hvd.rsl868	2602	4	glasses	glass	NNS
hvd.rsl868	2602	5	,	,	,
hvd.rsl868	2602	6	and	and	CC
hvd.rsl868	2602	7	when	when	WRB
hvd.rsl868	2602	8	cool	cool	JJ
hvd.rsl868	2602	9	cover	cover	NN
hvd.rsl868	2602	10	in	in	IN
hvd.rsl868	2602	11	the	the	DT
hvd.rsl868	2602	12	same	same	JJ
hvd.rsl868	2602	13	way	way	NN
hvd.rsl868	2602	14	you	-PRON-	PRP
hvd.rsl868	2602	15	do	do	VBP
hvd.rsl868	2602	16	preserves	preserve	NNS
hvd.rsl868	2602	17	and	and	CC
hvd.rsl868	2602	18	jellies	jelly	NNS
hvd.rsl868	2602	19	,	,	,
hvd.rsl868	2602	20	and	and	CC
hvd.rsl868	2602	21	keep	keep	VB
hvd.rsl868	2602	22	in	in	IN
hvd.rsl868	2602	23	the	the	DT
hvd.rsl868	2602	24	preserve	preserve	NN
hvd.rsl868	2602	25	closet	closet	NN
hvd.rsl868	2602	26	.	.	.
hvd.rsl868	2603	1	Quince	Quince	NNP
hvd.rsl868	2603	2	Jam.—Take	jam.—take	VB
hvd.rsl868	2603	3	one	one	CD
hvd.rsl868	2603	4	pint	pint	NN
hvd.rsl868	2603	5	of	of	IN
hvd.rsl868	2603	6	quince	quince	NN
hvd.rsl868	2603	7	juice	juice	NN
hvd.rsl868	2603	8	left	leave	VBN
hvd.rsl868	2603	9	from	from	IN
hvd.rsl868	2603	10	preserves	preserve	NNS
hvd.rsl868	2603	11	,	,	,
hvd.rsl868	2603	12	add	add	VB
hvd.rsl868	2603	13	one	one	CD
hvd.rsl868	2603	14	pound	pound	NN
hvd.rsl868	2603	15	of	of	IN
hvd.rsl868	2603	16	sliced	slice	VBN
hvd.rsl868	2603	17	apples	apple	NNS
hvd.rsl868	2603	18	,	,	,
hvd.rsl868	2603	19	three-q.jarters	three-q.jarter	NNS
hvd.rsl868	2603	20	of	of	IN
hvd.rsl868	2603	21	a	a	DT
hvd.rsl868	2603	22	pound	pound	NN
hvd.rsl868	2603	23	of	of	IN
hvd.rsl868	2603	24	sugar	sugar	NN
hvd.rsl868	2603	25	;	;	:
hvd.rsl868	2603	26	boil	boil	VB
hvd.rsl868	2603	27	two	two	CD
hvd.rsl868	2603	28	hours	hour	NNS
hvd.rsl868	2603	29	,	,	,
hvd.rsl868	2603	30	stirring	stir	VBG
hvd.rsl868	2603	31	well	well	RB
hvd.rsl868	2603	32	;	;	:
hvd.rsl868	2603	33	pour	pour	VB
hvd.rsl868	2603	34	into	into	IN
hvd.rsl868	2603	35	glasses	glass	NNS
hvd.rsl868	2603	36	while	while	IN
hvd.rsl868	2603	37	hot	hot	JJ
hvd.rsl868	2603	38	and	and	CC
hvd.rsl868	2603	39	seal	seal	VBP
hvd.rsl868	2603	40	.	.	.
hvd.rsl868	2604	1	Quince	Quince	NNP
hvd.rsl868	2604	2	and	and	CC
hvd.rsl868	2604	3	Pear	Pear	NNP
hvd.rsl868	2604	4	Sauce.—Three	Sauce.—Three	NNP
hvd.rsl868	2604	5	pounds	pound	VBZ
hvd.rsl868	2604	6	light	light	JJ
hvd.rsl868	2604	7	brown	brown	JJ
hvd.rsl868	2604	8	sugar	sugar	NN
hvd.rsl868	2604	9	,	,	,
hvd.rsl868	2604	10	six	six	CD
hvd.rsl868	2604	11	pounds	pound	NNS
hvd.rsl868	2604	12	pears	pear	NNS
hvd.rsl868	2604	13	,	,	,
hvd.rsl868	2604	14	quartered	quarter	VBN
hvd.rsl868	2604	15	if	if	IN
hvd.rsl868	2604	16	large	large	JJ
hvd.rsl868	2604	17	,	,	,
hvd.rsl868	2604	18	small	small	JJ
hvd.rsl868	2604	19	ones	one	NNS
hvd.rsl868	2604	20	cut	cut	VBN
hvd.rsl868	2604	21	in	in	IN
hvd.rsl868	2604	22	halves	half	NNS
hvd.rsl868	2604	23	;	;	:
hvd.rsl868	2604	24	nine	nine	CD
hvd.rsl868	2604	25	pounds	pound	NNS
hvd.rsl868	2604	26	quinces	quince	NNS
hvd.rsl868	2604	27	,	,	,
hvd.rsl868	2604	28	quartered	quarter	VBN
hvd.rsl868	2604	29	.	.	.
hvd.rsl868	2605	1	Boil	Boil	NNP
hvd.rsl868	2605	2	sugar	sugar	NN
hvd.rsl868	2605	3	,	,	,
hvd.rsl868	2605	4	pears	pear	NNS
hvd.rsl868	2605	5	and	and	CC
hvd.rsl868	2605	6	quinces	quince	NNS
hvd.rsl868	2605	7	nearly	nearly	RB
hvd.rsl868	2605	8	all	all	DT
hvd.rsl868	2605	9	day	day	NN
hvd.rsl868	2605	10	,	,	,
hvd.rsl868	2605	11	taking	take	VBG
hvd.rsl868	2605	12	care	care	NN
hvd.rsl868	2605	13	not	not	RB
hvd.rsl868	2605	14	to	to	TO
hvd.rsl868	2605	15	let	let	VB
hvd.rsl868	2605	16	them	-PRON-	PRP
hvd.rsl868	2605	17	cook	cook	VB
hvd.rsl868	2605	18	too	too	RB
hvd.rsl868	2605	19	rapidly	rapidly	RB
hvd.rsl868	2605	20	,	,	,
hvd.rsl868	2605	21	until	until	IN
hvd.rsl868	2605	22	both	both	DT
hvd.rsl868	2605	23	pears	pear	NNS
hvd.rsl868	2605	24	and	and	CC
hvd.rsl868	2605	25	quinces	quince	NNS
hvd.rsl868	2605	26	are	be	VBP
hvd.rsl868	2605	27	of	of	IN
hvd.rsl868	2605	28	a	a	DT
hvd.rsl868	2605	29	rich	rich	JJ
hvd.rsl868	2605	30	red	red	NN
hvd.rsl868	2605	31	,	,	,
hvd.rsl868	2605	32	and	and	CC
hvd.rsl868	2605	33	the	the	DT
hvd.rsl868	2605	34	juice	juice	NN
hvd.rsl868	2605	35	an	an	DT
hvd.rsl868	2605	36	amber	amber	NN
hvd.rsl868	2605	37	syrup	syrup	NN
hvd.rsl868	2605	38	.	.	.
hvd.rsl868	2606	1	Can	Can	MD
hvd.rsl868	2606	2	and	and	CC
hvd.rsl868	2606	3	seal	seal	VB
hvd.rsl868	2606	4	tight	tight	RB
hvd.rsl868	2606	5	.	.	.
hvd.rsl868	2607	1	The	the	DT
hvd.rsl868	2607	2	fruit	fruit	NN
hvd.rsl868	2607	3	keeps	keep	VBZ
hvd.rsl868	2607	4	its	-PRON-	PRP$
hvd.rsl868	2607	5	shape	shape	NN
hvd.rsl868	2607	6	,	,	,
hvd.rsl868	2607	7	the	the	DT
hvd.rsl868	2607	8	pears	pear	NNS
hvd.rsl868	2607	9	having	have	VBG
hvd.rsl868	2607	10	gained	gain	VBN
hvd.rsl868	2607	11	a	a	DT
hvd.rsl868	2607	12	fine	fine	JJ
hvd.rsl868	2607	13	flavor	flavor	NN
hvd.rsl868	2607	14	from	from	IN
hvd.rsl868	2607	15	the	the	DT
hvd.rsl868	2607	16	quinces	quince	NNS
hvd.rsl868	2607	17	,	,	,
hvd.rsl868	2607	18	and	and	CC
hvd.rsl868	2607	19	the	the	DT
hvd.rsl868	2607	20	quinces	quince	NNS
hvd.rsl868	2607	21	having	have	VBG
hvd.rsl868	2607	22	an	an	DT
hvd.rsl868	2607	23	added	add	VBN
hvd.rsl868	2607	24	goodness	goodness	NN
hvd.rsl868	2607	25	from	from	IN
hvd.rsl868	2607	26	the	the	DT
hvd.rsl868	2607	27	pears	pear	NNS
hvd.rsl868	2607	28	.	.	.
hvd.rsl868	2608	1	Raisine	Raisine	NNP
hvd.rsl868	2608	2	Bourgogne.—Stem	Bourgogne.—Stem	NNP
hvd.rsl868	2608	3	wid	wid	NN
hvd.rsl868	2608	4	seed	seed	NN
hvd.rsl868	2608	5	two	two	CD
hvd.rsl868	2608	6	pounds	pound	NNS
hvd.rsl868	2608	7	of	of	IN
hvd.rsl868	2608	8	ripe	ripe	JJ
hvd.rsl868	2608	9	grapes	grape	NNS
hvd.rsl868	2608	10	.	.	.
hvd.rsl868	2609	1	Boi	Boi	NNP
hvd.rsl868	2609	2	!	!	.
hvd.rsl868	2610	1	with	with	IN
hvd.rsl868	2610	2	one	one	CD
hvd.rsl868	2610	3	cup	cup	NN
hvd.rsl868	2610	4	of	of	IN
hvd.rsl868	2610	5	water	water	NN
hvd.rsl868	2610	6	until	until	IN
hvd.rsl868	2610	7	soft	soft	JJ
hvd.rsl868	2610	8	.	.	.
hvd.rsl868	2611	1	Press	press	VB
hvd.rsl868	2611	2	through	through	IN
hvd.rsl868	2611	3	a	a	DT
hvd.rsl868	2611	4	sieve	sieve	NN
hvd.rsl868	2611	5	and	and	CC
hvd.rsl868	2611	6	add	add	VB
hvd.rsl868	2611	7	two	two	CD
hvd.rsl868	2611	8	pounds	pound	NNS
hvd.rsl868	2611	9	of	of	IN
hvd.rsl868	2611	10	ripe	ripe	JJ
hvd.rsl868	2611	11	pears	pear	NNS
hvd.rsl868	2611	12	,	,	,
hvd.rsl868	2611	13	peeled	peel	VBN
hvd.rsl868	2611	14	and	and	CC
hvd.rsl868	2611	15	sliced	slice	VBN
hvd.rsl868	2611	16	;	;	:
hvd.rsl868	2611	17	cook	cook	NN
hvd.rsl868	2611	18	until	until	IN
hvd.rsl868	2611	19	reduced	reduce	VBN
hvd.rsl868	2611	20	to	to	IN
hvd.rsl868	2611	21	half	half	PDT
hvd.rsl868	2611	22	the	the	DT
hvd.rsl868	2611	23	amount	amount	NN
hvd.rsl868	2611	24	.	.	.
hvd.rsl868	2612	1	Weigh	weigh	VB
hvd.rsl868	2612	2	and	and	CC
hvd.rsl868	2612	3	add	add	VB
hvd.rsl868	2612	4	an	an	DT
hvd.rsl868	2612	5	equal	equal	JJ
hvd.rsl868	2612	6	amount	amount	NN
hvd.rsl868	2612	7	of	of	IN
hvd.rsl868	2612	8	sugar	sugar	NN
hvd.rsl868	2612	9	,	,	,
hvd.rsl868	2612	10	stir	stir	VB
hvd.rsl868	2612	11	until	until	IN
hvd.rsl868	2612	12	the	the	DT
hvd.rsl868	2612	13	sugar	sugar	NN
hvd.rsl868	2612	14	is	be	VBZ
hvd.rsl868	2612	15	dissolved	dissolve	VBN
hvd.rsl868	2612	16	,	,	,
hvd.rsl868	2612	17	strain	strain	VB
hvd.rsl868	2612	18	again	again	RB
hvd.rsl868	2612	19	,	,	,
hvd.rsl868	2612	20	put	put	VBN
hvd.rsl868	2612	21	in	in	IN
hvd.rsl868	2612	22	small	small	JJ
hvd.rsl868	2612	23	earthen	earthen	JJ
hvd.rsl868	2612	24	jars	jar	NNS
hvd.rsl868	2612	25	,	,	,
hvd.rsl868	2612	26	set	set	VBN
hvd.rsl868	2612	27	in	in	IN
hvd.rsl868	2612	28	a	a	DT
hvd.rsl868	2612	29	plate	plate	NN
hvd.rsl868	2612	30	-	-	HYPH
hvd.rsl868	2612	31	warm-	warm-	NN
hvd.rsl868	2612	32	ing	ing	DT
hvd.rsl868	2612	33	oven	oven	NN
hvd.rsl868	2612	34	for	for	IN
hvd.rsl868	2612	35	a	a	DT
hvd.rsl868	2612	36	day	day	NN
hvd.rsl868	2612	37	or	or	CC
hvd.rsl868	2612	38	until	until	IN
hvd.rsl868	2612	39	firm	firm	NN
hvd.rsl868	2612	40	to	to	IN
hvd.rsl868	2612	41	the	the	DT
hvd.rsl868	2612	42	touch	touch	NN
hvd.rsl868	2612	43	.	.	.
hvd.rsl868	2613	1	Tie	tie	VB
hvd.rsl868	2613	2	down	down	RP
hvd.rsl868	2613	3	and	and	CC
hvd.rsl868	2613	4	keep	keep	VB
hvd.rsl868	2613	5	in	in	IN
hvd.rsl868	2613	6	a	a	DT
hvd.rsl868	2613	7	cool	cool	JJ
hvd.rsl868	2613	8	place	place	NN
hvd.rsl868	2613	9	.	.	.
hvd.rsl868	2614	1	Raspberry	Raspberry	NNP
hvd.rsl868	2614	2	and	and	CC
hvd.rsl868	2614	3	Currant	Currant	NNP
hvd.rsl868	2614	4	Bar	Bar	NNP
hvd.rsl868	2614	5	-	-	HYPH
hvd.rsl868	2614	6	le	le	NNP
hvd.rsl868	2614	7	-	-	HYPH
hvd.rsl868	2614	8	Duc.—To	Duc.—To	NNP
hvd.rsl868	2614	9	four	four	CD
hvd.rsl868	2614	10	pounds	pound	NNS
hvd.rsl868	2614	11	of	of	IN
hvd.rsl868	2614	12	raspberries	raspberry	NNS
hvd.rsl868	2614	13	add	add	VBP
hvd.rsl868	2614	14	one	one	CD
hvd.rsl868	2614	15	pound	pound	NN
hvd.rsl868	2614	16	of	of	IN
hvd.rsl868	2614	17	currants	currant	NNS
hvd.rsl868	2614	18	;	;	:
hvd.rsl868	2614	19	bruise	bruise	VB
hvd.rsl868	2614	20	the	the	DT
hvd.rsl868	2614	21	currants	currant	NNS
hvd.rsl868	2614	22	and	and	CC
hvd.rsl868	2614	23	strain	strain	VB
hvd.rsl868	2614	24	the	the	DT
hvd.rsl868	2614	25	juice	juice	NN
hvd.rsl868	2614	26	;	;	:
hvd.rsl868	2614	27	add	add	VB
hvd.rsl868	2614	28	to	to	IN
hvd.rsl868	2614	29	it	-PRON-	PRP
hvd.rsl868	2614	30	three	three	CD
hvd.rsl868	2614	31	-	-	HYPH
hvd.rsl868	2614	32	quarters	quarter	NNS
hvd.rsl868	2614	33	of	of	IN
hvd.rsl868	2614	34	a	a	DT
hvd.rsl868	2614	35	pound	pound	NN
hvd.rsl868	2614	36	of	of	IN
hvd.rsl868	2614	37	sugar	sugar	NN
hvd.rsl868	2614	38	to	to	IN
hvd.rsl868	2614	39	each	each	DT
hvd.rsl868	2614	40	pound	pound	NN
hvd.rsl868	2614	41	of	of	IN
hvd.rsl868	2614	42	juice	juice	NN
hvd.rsl868	2614	43	,	,	,
hvd.rsl868	2614	44	including	include	VBG
hvd.rsl868	2614	45	the	the	DT
hvd.rsl868	2614	46	weight	weight	NN
hvd.rsl868	2614	47	of	of	IN
hvd.rsl868	2614	48	the	the	DT
hvd.rsl868	2614	49	berries	berry	NNS
hvd.rsl868	2614	50	left	leave	VBD
hvd.rsl868	2614	51	whole	whole	RB
hvd.rsl868	2614	52	.	.	.
hvd.rsl868	2615	1	Boil	boil	NN
hvd.rsl868	2615	2	20	20	CD
hvd.rsl868	2615	3	minutes	minute	NNS
hvd.rsl868	2615	4	and	and	CC
hvd.rsl868	2615	5	skim	skim	VB
hvd.rsl868	2615	6	,	,	,
hvd.rsl868	2615	7	add	add	VB
hvd.rsl868	2615	8	the	the	DT
hvd.rsl868	2615	9	138	138	CD
hvd.rsl868	2615	10	THE	the	DT
hvd.rsl868	2615	11	RURAL	rural	JJ
hvd.rsl868	2615	12	COOK	COOK	NNP
hvd.rsl868	2615	13	BOOK	book	NN
hvd.rsl868	2615	14	.	.	.
hvd.rsl868	2616	1	raspberries	raspberry	NNS
hvd.rsl868	2616	2	,	,	,
hvd.rsl868	2616	3	cook	cook	VB
hvd.rsl868	2616	4	20	20	CD
hvd.rsl868	2616	5	minutes	minute	NNS
hvd.rsl868	2616	6	more	more	JJR
hvd.rsl868	2616	7	.	.	.
hvd.rsl868	2617	1	When	when	WRB
hvd.rsl868	2617	2	the	the	DT
hvd.rsl868	2617	3	syrup	syrup	NN
hvd.rsl868	2617	4	jellies	jelly	NNS
hvd.rsl868	2617	5	on	on	IN
hvd.rsl868	2617	6	a	a	DT
hvd.rsl868	2617	7	plate	plate	NN
hvd.rsl868	2617	8	,	,	,
hvd.rsl868	2617	9	take	take	VB
hvd.rsl868	2617	10	off	off	RP
hvd.rsl868	2617	11	and	and	CC
hvd.rsl868	2617	12	place	place	VB
hvd.rsl868	2617	13	in	in	IN
hvd.rsl868	2617	14	glasses	glass	NNS
hvd.rsl868	2617	15	or	or	CC
hvd.rsl868	2617	16	small	small	JJ
hvd.rsl868	2617	17	jars	jar	NNS
hvd.rsl868	2617	18	while	while	IN
hvd.rsl868	2617	19	hot	hot	JJ
hvd.rsl868	2617	20	.	.	.
hvd.rsl868	2618	1	Canned	Canned	NNP
hvd.rsl868	2618	2	Raspberries.—(Mrs	raspberries.—(mrs	NN
hvd.rsl868	2618	3	.	.	.
hvd.rsl868	2618	4	Mapes	Mapes	NNP
hvd.rsl868	2618	5	's	's	POS
hvd.rsl868	2618	6	recipe).—First	recipe).—First	NNPS
hvd.rsl868	2618	7	make	make	VB
hvd.rsl868	2618	8	a	a	DT
hvd.rsl868	2618	9	syruj	syruj	NN
hvd.rsl868	2618	10	>	>	XX
hvd.rsl868	2618	11	by	by	IN
hvd.rsl868	2618	12	boiling	boil	VBG
hvd.rsl868	2618	13	seven	seven	CD
hvd.rsl868	2618	14	pounds	pound	NNS
hvd.rsl868	2618	15	granulated	granulated	JJ
hvd.rsl868	2618	16	sugar	sugar	NN
hvd.rsl868	2618	17	in	in	IN
hvd.rsl868	2618	18	2l/2	2l/2	CD
hvd.rsl868	2618	19	quarts	quart	NNS
hvd.rsl868	2618	20	water	water	NN
hvd.rsl868	2618	21	.	.	.
hvd.rsl868	2619	1	Fill	fill	VB
hvd.rsl868	2619	2	cans	can	NNS
hvd.rsl868	2619	3	with	with	IN
hvd.rsl868	2619	4	fresh	fresh	JJ
hvd.rsl868	2619	5	berries	berry	NNS
hvd.rsl868	2619	6	,	,	,
hvd.rsl868	2619	7	putting	put	VBG
hvd.rsl868	2619	8	in	in	RP
hvd.rsl868	2619	9	as	as	RB
hvd.rsl868	2619	10	many	many	JJ
hvd.rsl868	2619	11	as	as	IN
hvd.rsl868	2619	12	possible	possible	JJ
hvd.rsl868	2619	13	without	without	IN
hvd.rsl868	2619	14	crushing	crush	VBG
hvd.rsl868	2619	15	the	the	DT
hvd.rsl868	2619	16	berries	berry	NNS
hvd.rsl868	2619	17	.	.	.
hvd.rsl868	2620	1	Apply	apply	VB
hvd.rsl868	2620	2	covers	cover	NNS
hvd.rsl868	2620	3	without	without	IN
hvd.rsl868	2620	4	the	the	DT
hvd.rsl868	2620	5	rubbers	rubber	NNS
hvd.rsl868	2620	6	,	,	,
hvd.rsl868	2620	7	and	and	CC
hvd.rsl868	2620	8	set	set	VBN
hvd.rsl868	2620	9	in	in	RP
hvd.rsl868	2620	10	a	a	DT
hvd.rsl868	2620	11	kettle	kettle	NN
hvd.rsl868	2620	12	or	or	CC
hvd.rsl868	2620	13	boiler	boiler	NN
hvd.rsl868	2620	14	of	of	IN
hvd.rsl868	2620	15	cold	cold	JJ
hvd.rsl868	2620	16	water	water	NN
hvd.rsl868	2620	17	,	,	,
hvd.rsl868	2620	18	so	so	CC
hvd.rsl868	2620	19	the	the	DT
hvd.rsl868	2620	20	water	water	NN
hvd.rsl868	2620	21	comes	come	VBZ
hvd.rsl868	2620	22	about	about	RB
hvd.rsl868	2620	23	two	two	CD
hvd.rsl868	2620	24	-	-	HYPH
hvd.rsl868	2620	25	thirds	third	NNS
hvd.rsl868	2620	26	of	of	IN
hvd.rsl868	2620	27	the	the	DT
hvd.rsl868	2620	28	height	height	NN
hvd.rsl868	2620	29	of	of	IN
hvd.rsl868	2620	30	the	the	DT
hvd.rsl868	2620	31	cans	can	NNS
hvd.rsl868	2620	32	.	.	.
hvd.rsl868	2621	1	Bring	bring	VB
hvd.rsl868	2621	2	to	to	IN
hvd.rsl868	2621	3	a	a	DT
hvd.rsl868	2621	4	boil	boil	NN
hvd.rsl868	2621	5	and	and	CC
hvd.rsl868	2621	6	cook	cook	VB
hvd.rsl868	2621	7	seven	seven	CD
hvd.rsl868	2621	8	to	to	TO
hvd.rsl868	2621	9	10	10	CD
hvd.rsl868	2621	10	minutes	minute	NNS
hvd.rsl868	2621	11	after	after	IN
hvd.rsl868	2621	12	boiling	boiling	NN
hvd.rsl868	2621	13	begins	begin	VBZ
hvd.rsl868	2621	14	.	.	.
hvd.rsl868	2622	1	Now	now	RB
hvd.rsl868	2622	2	take	take	VB
hvd.rsl868	2622	3	the	the	DT
hvd.rsl868	2622	4	cans	can	NNS
hvd.rsl868	2622	5	out	out	IN
hvd.rsl868	2622	6	of	of	IN
hvd.rsl868	2622	7	the	the	DT
hvd.rsl868	2622	8	water	water	NN
hvd.rsl868	2622	9	,	,	,
hvd.rsl868	2622	10	remove	remove	VB
hvd.rsl868	2622	11	the	the	DT
hvd.rsl868	2622	12	covers	cover	NNS
hvd.rsl868	2622	13	,	,	,
hvd.rsl868	2622	14	fill	fill	VB
hvd.rsl868	2622	15	with	with	IN
hvd.rsl868	2622	16	hot	hot	JJ
hvd.rsl868	2622	17	syrup	syrup	NN
hvd.rsl868	2622	18	brimming	brim	VBG
hvd.rsl868	2622	19	full	full	JJ
hvd.rsl868	2622	20	,	,	,
hvd.rsl868	2622	21	and	and	CC
hvd.rsl868	2622	22	seal	seal	VB
hvd.rsl868	2622	23	up	up	RP
hvd.rsl868	2622	24	tight	tight	RB
hvd.rsl868	2622	25	in	in	IN
hvd.rsl868	2622	26	the	the	DT
hvd.rsl868	2622	27	usual	usual	JJ
hvd.rsl868	2622	28	way	way	NN
hvd.rsl868	2622	29	.	.	.
hvd.rsl868	2623	1	Uncooked	uncooked	JJ
hvd.rsl868	2623	2	Canned	Canned	NNP
hvd.rsl868	2623	3	Rhubarb.—Wash	Rhubarb.—Wash	NNP
hvd.rsl868	2623	4	,	,	,
hvd.rsl868	2623	5	peel	peel	VBP
hvd.rsl868	2623	6	,	,	,
hvd.rsl868	2623	7	cut	cut	VB
hvd.rsl868	2623	8	into	into	IN
hvd.rsl868	2623	9	inch	inch	NN
hvd.rsl868	2623	10	cubes	cube	NNS
hvd.rsl868	2623	11	and	and	CC
hvd.rsl868	2623	12	fill	fill	VB
hvd.rsl868	2623	13	compactly	compactly	RB
hvd.rsl868	2623	14	into	into	IN
hvd.rsl868	2623	15	glass	glass	NN
hvd.rsl868	2623	16	jar	jar	NN
hvd.rsl868	2623	17	,	,	,
hvd.rsl868	2623	18	then	then	RB
hvd.rsl868	2623	19	pour	pour	VB
hvd.rsl868	2623	20	slowly	slowly	RB
hvd.rsl868	2623	21	into	into	IN
hvd.rsl868	2623	22	the	the	DT
hvd.rsl868	2623	23	jar	jar	NN
hvd.rsl868	2623	24	good	good	JJ
hvd.rsl868	2623	25	fresh	fresh	JJ
hvd.rsl868	2623	26	water	water	NN
hvd.rsl868	2623	27	to	to	IN
hvd.rsl868	2623	28	overflowing	overflow	VBG
hvd.rsl868	2623	29	.	.	.
hvd.rsl868	2624	1	Adjust	adjust	VB
hvd.rsl868	2624	2	rubber	rubber	NN
hvd.rsl868	2624	3	,	,	,
hvd.rsl868	2624	4	screw	screw	VB
hvd.rsl868	2624	5	on	on	IN
hvd.rsl868	2624	6	the	the	DT
hvd.rsl868	2624	7	top	top	NN
hvd.rsl868	2624	8	and	and	CC
hvd.rsl868	2624	9	set	set	VB
hvd.rsl868	2624	10	away	away	RB
hvd.rsl868	2624	11	in	in	IN
hvd.rsl868	2624	12	a	a	DT
hvd.rsl868	2624	13	cool	cool	JJ
hvd.rsl868	2624	14	place	place	NN
hvd.rsl868	2624	15	until	until	IN
hvd.rsl868	2624	16	morning	morning	NN
hvd.rsl868	2624	17	.	.	.
hvd.rsl868	2625	1	Then	then	RB
hvd.rsl868	2625	2	if	if	IN
hvd.rsl868	2625	3	there	there	EX
hvd.rsl868	2625	4	be	be	VB
hvd.rsl868	2625	5	any	any	DT
hvd.rsl868	2625	6	air	air	NN
hvd.rsl868	2625	7	bubbles	bubble	NNS
hvd.rsl868	2625	8	,	,	,
hvd.rsl868	2625	9	tap	tap	VB
hvd.rsl868	2625	10	the	the	DT
hvd.rsl868	2625	11	side	side	NN
hvd.rsl868	2625	12	of	of	IN
hvd.rsl868	2625	13	the	the	DT
hvd.rsl868	2625	14	jar	jar	NN
hvd.rsl868	2625	15	,	,	,
hvd.rsl868	2625	16	fill	fill	VB
hvd.rsl868	2625	17	again	again	RB
hvd.rsl868	2625	18	to	to	IN
hvd.rsl868	2625	19	the	the	DT
hvd.rsl868	2625	20	brim	brim	NN
hvd.rsl868	2625	21	with	with	IN
hvd.rsl868	2625	22	water	water	NN
hvd.rsl868	2625	23	and	and	CC
hvd.rsl868	2625	24	screw	screw	VB
hvd.rsl868	2625	25	on	on	IN
hvd.rsl868	2625	26	cover	cover	NN
hvd.rsl868	2625	27	tightly	tightly	RB
hvd.rsl868	2625	28	.	.	.
hvd.rsl868	2626	1	If	if	IN
hvd.rsl868	2626	2	tops	top	NNS
hvd.rsl868	2626	3	and	and	CC
hvd.rsl868	2626	4	rubbers	rubber	NNS
hvd.rsl868	2626	5	are	be	VBP
hvd.rsl868	2626	6	perfect	perfect	JJ
hvd.rsl868	2626	7	the	the	DT
hvd.rsl868	2626	8	rhubarb	rhubarb	NN
hvd.rsl868	2626	9	will	will	MD
hvd.rsl868	2626	10	keep	keep	VB
hvd.rsl868	2626	11	until	until	IN
hvd.rsl868	2626	12	used	use	VBN
hvd.rsl868	2626	13	.	.	.
hvd.rsl868	2627	1	Canned	Canned	NNP
hvd.rsl868	2627	2	Rhubarb.—Wash	Rhubarb.—Wash	NNP
hvd.rsl868	2627	3	it	-PRON-	PRP
hvd.rsl868	2627	4	,	,	,
hvd.rsl868	2627	5	cut	cut	VBN
hvd.rsl868	2627	6	into	into	IN
hvd.rsl868	2627	7	inch	inch	NN
hvd.rsl868	2627	8	pieces	piece	NNS
hvd.rsl868	2627	9	,	,	,
hvd.rsl868	2627	10	put	put	VBN
hvd.rsl868	2627	11	in	in	RP
hvd.rsl868	2627	12	a	a	DT
hvd.rsl868	2627	13	preserving	preserve	VBG
hvd.rsl868	2627	14	kettle	kettle	NN
hvd.rsl868	2627	15	,	,	,
hvd.rsl868	2627	16	and	and	CC
hvd.rsl868	2627	17	let	let	VB
hvd.rsl868	2627	18	it	-PRON-	PRP
hvd.rsl868	2627	19	come	come	VB
hvd.rsl868	2627	20	to	to	IN
hvd.rsl868	2627	21	a	a	DT
hvd.rsl868	2627	22	good	good	JJ
hvd.rsl868	2627	23	boil	boil	NN
hvd.rsl868	2627	24	all	all	RB
hvd.rsl868	2627	25	through	through	RB
hvd.rsl868	2627	26	,	,	,
hvd.rsl868	2627	27	without	without	IN
hvd.rsl868	2627	28	a	a	DT
hvd.rsl868	2627	29	particle	particle	NN
hvd.rsl868	2627	30	of	of	IN
hvd.rsl868	2627	31	sugar	sugar	NN
hvd.rsl868	2627	32	.	.	.
hvd.rsl868	2628	1	It	-PRON-	PRP
hvd.rsl868	2628	2	will	will	MD
hvd.rsl868	2628	3	keep	keep	VB
hvd.rsl868	2628	4	perfectly	perfectly	RB
hvd.rsl868	2628	5	.	.	.
hvd.rsl868	2629	1	When	when	WRB
hvd.rsl868	2629	2	you	-PRON-	PRP
hvd.rsl868	2629	3	wish	wish	VBP
hvd.rsl868	2629	4	to	to	TO
hvd.rsl868	2629	5	open	open	VB
hvd.rsl868	2629	6	it	-PRON-	PRP
hvd.rsl868	2629	7	for	for	IN
hvd.rsl868	2629	8	use	use	NN
hvd.rsl868	2629	9	,	,	,
hvd.rsl868	2629	10	take	take	VB
hvd.rsl868	2629	11	one	one	CD
hvd.rsl868	2629	12	cupful	cupful	NN
hvd.rsl868	2629	13	of	of	IN
hvd.rsl868	2629	14	sugar	sugar	NN
hvd.rsl868	2629	15	for	for	IN
hvd.rsl868	2629	16	a	a	DT
hvd.rsl868	2629	17	pie	pie	NN
hvd.rsl868	2629	18	,	,	,
hvd.rsl868	2629	19	and	and	CC
hvd.rsl868	2629	20	it	-PRON-	PRP
hvd.rsl868	2629	21	will	will	MD
hvd.rsl868	2629	22	be	be	VB
hvd.rsl868	2629	23	like	like	IN
hvd.rsl868	2629	24	the	the	DT
hvd.rsl868	2629	25	fresh	fresh	JJ
hvd.rsl868	2629	26	pie	pie	NN
hvd.rsl868	2629	27	plant	plant	NN
hvd.rsl868	2629	28	.	.	.
hvd.rsl868	2630	1	For	for	IN
hvd.rsl868	2630	2	a	a	DT
hvd.rsl868	2630	3	small	small	JJ
hvd.rsl868	2630	4	family	family	NN
hvd.rsl868	2630	5	,	,	,
hvd.rsl868	2630	6	the	the	DT
hvd.rsl868	2630	7	pint	pint	NN
hvd.rsl868	2630	8	cans	can	NNS
hvd.rsl868	2630	9	are	be	VBP
hvd.rsl868	2630	10	much	much	RB
hvd.rsl868	2630	11	better	well	JJR
hvd.rsl868	2630	12	for	for	IN
hvd.rsl868	2630	13	any	any	DT
hvd.rsl868	2630	14	fruit	fruit	NN
hvd.rsl868	2630	15	.	.	.
hvd.rsl868	2630	16	'	'	''
hvd.rsl868	2631	1	Rhubarb	rhubarb	NN
hvd.rsl868	2631	2	Jam	Jam	NNP
hvd.rsl868	2631	3	with	with	IN
hvd.rsl868	2631	4	Ginger.—String	ginger.—stre	VBG
hvd.rsl868	2631	5	some	some	DT
hvd.rsl868	2631	6	rhubarb	rhubarb	NN
hvd.rsl868	2631	7	,	,	,
hvd.rsl868	2631	8	cut	cut	VBN
hvd.rsl868	2631	9	into	into	IN
hvd.rsl868	2631	10	short	short	JJ
hvd.rsl868	2631	11	lengths	length	NNS
hvd.rsl868	2631	12	,	,	,
hvd.rsl868	2631	13	and	and	CC
hvd.rsl868	2631	14	weigh	weigh	VB
hvd.rsl868	2631	15	.	.	.
hvd.rsl868	2632	1	Put	put	VB
hvd.rsl868	2632	2	into	into	IN
hvd.rsl868	2632	3	u	u	NNP
hvd.rsl868	2632	4	kettle	kettle	NN
hvd.rsl868	2632	5	and	and	CC
hvd.rsl868	2632	6	add	add	VB
hvd.rsl868	2632	7	just	just	RB
hvd.rsl868	2632	8	enough	enough	JJ
hvd.rsl868	2632	9	water	water	NN
hvd.rsl868	2632	10	to	to	TO
hvd.rsl868	2632	11	pre-	pre-	JJ
hvd.rsl868	2632	12	vent	vent	NN
hvd.rsl868	2632	13	burning	burning	NN
hvd.rsl868	2632	14	.	.	.
hvd.rsl868	2633	1	When	when	WRB
hvd.rsl868	2633	2	it	-PRON-	PRP
hvd.rsl868	2633	3	has	have	VBZ
hvd.rsl868	2633	4	become	become	VBN
hvd.rsl868	2633	5	quite	quite	RB
hvd.rsl868	2633	6	soft	soft	JJ
hvd.rsl868	2633	7	,	,	,
hvd.rsl868	2633	8	add	add	VB
hvd.rsl868	2633	9	sugar	sugar	NN
hvd.rsl868	2633	10	,	,	,
hvd.rsl868	2633	11	one	one	CD
hvd.rsl868	2633	12	pound	pound	NN
hvd.rsl868	2633	13	for	for	IN
hvd.rsl868	2633	14	each	each	DT
hvd.rsl868	2633	15	pound	pound	NN
hvd.rsl868	2633	16	of	of	IN
hvd.rsl868	2633	17	rhubarb	rhubarb	NN
hvd.rsl868	2633	18	.	.	.
hvd.rsl868	2634	1	Stir	stir	VB
hvd.rsl868	2634	2	well	well	RB
hvd.rsl868	2634	3	until	until	IN
hvd.rsl868	2634	4	the	the	DT
hvd.rsl868	2634	5	jam	jam	NN
hvd.rsl868	2634	6	becomes	become	VBZ
hvd.rsl868	2634	7	rich	rich	JJ
hvd.rsl868	2634	8	and	and	CC
hvd.rsl868	2634	9	syrupy	syrupy	JJ
hvd.rsl868	2634	10	.	.	.
hvd.rsl868	2635	1	For	for	IN
hvd.rsl868	2635	2	each	each	DT
hvd.rsl868	2635	3	pound	pound	NN
hvd.rsl868	2635	4	take	take	VBP
hvd.rsl868	2635	5	about	about	RB
hvd.rsl868	2635	6	a	a	DT
hvd.rsl868	2635	7	teaspoonful	teaspoonful	NN
hvd.rsl868	2635	8	of	of	IN
hvd.rsl868	2635	9	ground	ground	NN
hvd.rsl868	2635	10	ginger	ginger	NN
hvd.rsl868	2635	11	,	,	,
hvd.rsl868	2635	12	rub	rub	VB
hvd.rsl868	2635	13	it	-PRON-	PRP
hvd.rsl868	2635	14	smooth	smooth	JJ
hvd.rsl868	2635	15	with	with	IN
hvd.rsl868	2635	16	a	a	DT
hvd.rsl868	2635	17	little	little	JJ
hvd.rsl868	2635	18	water	water	NN
hvd.rsl868	2635	19	,	,	,
hvd.rsl868	2635	20	and	and	CC
hvd.rsl868	2635	21	add	add	VB
hvd.rsl868	2635	22	it	-PRON-	PRP
hvd.rsl868	2635	23	to	to	IN
hvd.rsl868	2635	24	your	-PRON-	PRP$
hvd.rsl868	2635	25	jam	jam	NN
hvd.rsl868	2635	26	.	.	.
hvd.rsl868	2636	1	Boil	boil	VB
hvd.rsl868	2636	2	up	up	RP
hvd.rsl868	2636	3	jam	jam	NN
hvd.rsl868	2636	4	again	again	RB
hvd.rsl868	2636	5	,	,	,
hvd.rsl868	2636	6	stirring	stir	VBG
hvd.rsl868	2636	7	well	well	RB
hvd.rsl868	2636	8	;	;	:
hvd.rsl868	2636	9	put	put	VBN
hvd.rsl868	2636	10	into	into	IN
hvd.rsl868	2636	11	glasses	glass	NNS
hvd.rsl868	2636	12	,	,	,
hvd.rsl868	2636	13	and	and	CC
hvd.rsl868	2636	14	when	when	WRB
hvd.rsl868	2636	15	cold	cold	JJ
hvd.rsl868	2636	16	cover	cover	NN
hvd.rsl868	2636	17	.	.	.
hvd.rsl868	2637	1	If	if	IN
hvd.rsl868	2637	2	a	a	DT
hvd.rsl868	2637	3	large	large	JJ
hvd.rsl868	2637	4	amount	amount	NN
hvd.rsl868	2637	5	of	of	IN
hvd.rsl868	2637	6	rhu-	rhu-	NN
hvd.rsl868	2637	7	barb	barb	NN
hvd.rsl868	2637	8	is	be	VBZ
hvd.rsl868	2637	9	at	at	IN
hvd.rsl868	2637	10	command	command	NN
hvd.rsl868	2637	11	,	,	,
hvd.rsl868	2637	12	a	a	DT
hvd.rsl868	2637	13	high	high	JJ
hvd.rsl868	2637	14	grade	grade	NN
hvd.rsl868	2637	15	of	of	IN
hvd.rsl868	2637	16	brown	brown	JJ
hvd.rsl868	2637	17	sugar	sugar	NN
hvd.rsl868	2637	18	is	be	VBZ
hvd.rsl868	2637	19	very	very	RB
hvd.rsl868	2637	20	good	good	JJ
hvd.rsl868	2637	21	;	;	:
hvd.rsl868	2637	22	the	the	DT
hvd.rsl868	2637	23	only	only	JJ
hvd.rsl868	2637	24	difference	difference	NN
hvd.rsl868	2637	25	seems	seem	VBZ
hvd.rsl868	2637	26	to	to	TO
hvd.rsl868	2637	27	be	be	VB
hvd.rsl868	2637	28	that	that	IN
hvd.rsl868	2637	29	the	the	DT
hvd.rsl868	2637	30	jam	jam	NN
hvd.rsl868	2637	31	is	be	VBZ
hvd.rsl868	2637	32	not	not	RB
hvd.rsl868	2637	33	quite	quite	RB
hvd.rsl868	2637	34	so	so	RB
hvd.rsl868	2637	35	clear	clear	JJ
hvd.rsl868	2637	36	.	.	.
hvd.rsl868	2638	1	Rhubarb	Rhubarb	NNP
hvd.rsl868	2638	2	Jelly.—Make	Jelly.—Make	NNP
hvd.rsl868	2638	3	when	when	WRB
hvd.rsl868	2638	4	the	the	DT
hvd.rsl868	2638	5	rhubarb	rhubarb	NN
hvd.rsl868	2638	6	is	be	VBZ
hvd.rsl868	2638	7	tender	tender	JJ
hvd.rsl868	2638	8	,	,	,
hvd.rsl868	2638	9	using	use	VBG
hvd.rsl868	2638	10	the	the	DT
hvd.rsl868	2638	11	pink	pink	JJ
hvd.rsl868	2638	12	variety	variety	NN
hvd.rsl868	2638	13	without	without	IN
hvd.rsl868	2638	14	peeling	peel	VBG
hvd.rsl868	2638	15	it	-PRON-	PRP
hvd.rsl868	2638	16	,	,	,
hvd.rsl868	2638	17	as	as	RB
hvd.rsl868	2638	18	much	much	JJ
hvd.rsl868	2638	19	of	of	IN
hvd.rsl868	2638	20	the	the	DT
hvd.rsl868	2638	21	flavor	flavor	NN
hvd.rsl868	2638	22	and	and	CC
hvd.rsl868	2638	23	all	all	DT
hvd.rsl868	2638	24	of	of	IN
hvd.rsl868	2638	25	the	the	DT
hvd.rsl868	2638	26	color	color	NN
hvd.rsl868	2638	27	is	be	VBZ
hvd.rsl868	2638	28	in	in	IN
hvd.rsl868	2638	29	the	the	DT
hvd.rsl868	2638	30	skin	skin	NN
hvd.rsl868	2638	31	.	.	.
hvd.rsl868	2639	1	Cook	cook	VB
hvd.rsl868	2639	2	eight	eight	CD
hvd.rsl868	2639	3	pounds	pound	NNS
hvd.rsl868	2639	4	of	of	IN
hvd.rsl868	2639	5	rhubarb	rhubarb	NN
hvd.rsl868	2639	6	with	with	IN
hvd.rsl868	2639	7	the	the	DT
hvd.rsl868	2639	8	yellow	yellow	JJ
hvd.rsl868	2639	9	part	part	NN
hvd.rsl868	2639	10	of	of	IN
hvd.rsl868	2639	11	the	the	DT
hvd.rsl868	2639	12	peel	peel	NN
hvd.rsl868	2639	13	from	from	IN
hvd.rsl868	2639	14	three	three	CD
hvd.rsl868	2639	15	lemons	lemon	NNS
hvd.rsl868	2639	16	,	,	,
hvd.rsl868	2639	17	in	in	IN
hvd.rsl868	2639	18	a	a	DT
hvd.rsl868	2639	19	covered	cover	VBN
hvd.rsl868	2639	20	dish	dish	NN
hvd.rsl868	2639	21	,	,	,
hvd.rsl868	2639	22	until	until	IN
hvd.rsl868	2639	23	all	all	PDT
hvd.rsl868	2639	24	the	the	DT
hvd.rsl868	2639	25	juice	juice	NN
hvd.rsl868	2639	26	of	of	IN
hvd.rsl868	2639	27	the	the	DT
hvd.rsl868	2639	28	rhu-	rhu-	NN
hvd.rsl868	2639	29	barb	barb	NNP
hvd.rsl868	2639	30	is	be	VBZ
hvd.rsl868	2639	31	free	free	JJ
hvd.rsl868	2639	32	.	.	.
hvd.rsl868	2640	1	Strain	strain	NN
hvd.rsl868	2640	2	,	,	,
hvd.rsl868	2640	3	and	and	CC
hvd.rsl868	2640	4	add	add	VB
hvd.rsl868	2640	5	all	all	PDT
hvd.rsl868	2640	6	the	the	DT
hvd.rsl868	2640	7	juice	juice	NN
hvd.rsl868	2640	8	that	that	WDT
hvd.rsl868	2640	9	can	can	MD
hvd.rsl868	2640	10	be	be	VB
hvd.rsl868	2640	11	extracted	extract	VBN
hvd.rsl868	2640	12	from	from	IN
hvd.rsl868	2640	13	the	the	DT
hvd.rsl868	2640	14	three	three	CD
hvd.rsl868	2640	15	lemons	lemon	NNS
hvd.rsl868	2640	16	.	.	.
hvd.rsl868	2641	1	Boil	Boil	NNP
hvd.rsl868	2641	2	half	half	PDT
hvd.rsl868	2641	3	an	an	DT
hvd.rsl868	2641	4	hour	hour	NN
hvd.rsl868	2641	5	and	and	CC
hvd.rsl868	2641	6	strain	strain	VB
hvd.rsl868	2641	7	through	through	IN
hvd.rsl868	2641	8	a	a	DT
hvd.rsl868	2641	9	bag	bag	NN
hvd.rsl868	2641	10	.	.	.
hvd.rsl868	2642	1	To	to	IN
hvd.rsl868	2642	2	each	each	DT
hvd.rsl868	2642	3	cupful	cupful	NN
hvd.rsl868	2642	4	of	of	IN
hvd.rsl868	2642	5	this	this	DT
hvd.rsl868	2642	6	juice	juice	NN
hvd.rsl868	2642	7	add	add	VB
hvd.rsl868	2642	8	a	a	DT
hvd.rsl868	2642	9	cup	cup	NN
hvd.rsl868	2642	10	and	and	CC
hvd.rsl868	2642	11	a	a	DT
hvd.rsl868	2642	12	quarter	quarter	NN
hvd.rsl868	2642	13	of	of	IN
hvd.rsl868	2642	14	granulated	granulated	JJ
hvd.rsl868	2642	15	sugar	sugar	NN
hvd.rsl868	2642	16	,	,	,
hvd.rsl868	2642	17	.-y	.-y	NFP
hvd.rsl868	2642	18	which	which	WDT
hvd.rsl868	2642	19	should	should	MD
hvd.rsl868	2642	20	be	be	VB
hvd.rsl868	2642	21	heated	heat	VBN
hvd.rsl868	2642	22	before	before	IN
hvd.rsl868	2642	23	putting	put	VBG
hvd.rsl868	2642	24	into	into	IN
hvd.rsl868	2642	25	the	the	DT
hvd.rsl868	2642	26	juice	juice	NN
hvd.rsl868	2642	27	.	.	.
hvd.rsl868	2643	1	Stir	stir	VB
hvd.rsl868	2643	2	until	until	IN
hvd.rsl868	2643	3	the	the	DT
hvd.rsl868	2643	4	*	*	NN
hvd.rsl868	2643	5	-	-	HYPH
hvd.rsl868	2643	6	sugar	sugar	NN
hvd.rsl868	2643	7	is	be	VBZ
hvd.rsl868	2643	8	entirely	entirely	RB
hvd.rsl868	2643	9	dissolved	dissolve	VBN
hvd.rsl868	2643	10	,	,	,
hvd.rsl868	2643	11	then	then	RB
hvd.rsl868	2643	12	boil	boil	VB
hvd.rsl868	2643	13	without	without	IN
hvd.rsl868	2643	14	stirring	stir	VBG
hvd.rsl868	2643	15	until	until	IN
hvd.rsl868	2643	16	it	-PRON-	PRP
hvd.rsl868	2643	17	jellies	jelly	VBZ
hvd.rsl868	2643	18	when	when	WRB
hvd.rsl868	2643	19	~\	~\	NNP
hvd.rsl868	2643	20	.	.	.
hvd.rsl868	2644	1	tested	test	VBN
hvd.rsl868	2644	2	.	.	.
hvd.rsl868	2645	1	A	a	DT
hvd.rsl868	2645	2	fine	fine	JJ
hvd.rsl868	2645	3	jelly	jelly	NN
hvd.rsl868	2645	4	which	which	WDT
hvd.rsl868	2645	5	may	may	MD
hvd.rsl868	2645	6	be	be	VB
hvd.rsl868	2645	7	made	make	VBN
hvd.rsl868	2645	8	later	later	RBR
hvd.rsl868	2645	9	in	in	IN
hvd.rsl868	2645	10	the	the	DT
hvd.rsl868	2645	11	season	season	NN
hvd.rsl868	2645	12	has	have	VBZ
hvd.rsl868	2645	13	three-	three-	NN
hvd.rsl868	2645	14	fourths	fourth	NNS
hvd.rsl868	2645	15	of	of	IN
hvd.rsl868	2645	16	a	a	DT
hvd.rsl868	2645	17	pound	pound	NN
hvd.rsl868	2645	18	of	of	IN
hvd.rsl868	2645	19	tart	tart	JJ
hvd.rsl868	2645	20	apples	apple	NNS
hvd.rsl868	2645	21	(	(	-LRB-
hvd.rsl868	2645	22	peeled	peel	VBN
hvd.rsl868	2645	23	and	and	CC
hvd.rsl868	2645	24	cored	cored	JJ
hvd.rsl868	2645	25	)	)	-RRB-
hvd.rsl868	2645	26	cut	cut	VBN
hvd.rsl868	2645	27	and	and	CC
hvd.rsl868	2645	28	cooked	cook	VBN
hvd.rsl868	2645	29	with-	with-	JJ
hvd.rsl868	2645	30	each	each	DT
hvd.rsl868	2645	31	pound	pound	NN
hvd.rsl868	2645	32	of	of	IN
hvd.rsl868	2645	33	rhubarb	rhubarb	NN
hvd.rsl868	2645	34	.	.	.
hvd.rsl868	2646	1	Cook	cook	VB
hvd.rsl868	2646	2	until	until	IN
hvd.rsl868	2646	3	soft	soft	JJ
hvd.rsl868	2646	4	and	and	CC
hvd.rsl868	2646	5	drain	drain	VB
hvd.rsl868	2646	6	through	through	IN
hvd.rsl868	2646	7	bag	bag	NN
hvd.rsl868	2646	8	THE	the	DT
hvd.rsl868	2646	9	RURAL	rural	JJ
hvd.rsl868	2646	10	COOK	COOK	NNP
hvd.rsl868	2646	11	BOOK	book	NN
hvd.rsl868	2646	12	.	.	.
hvd.rsl868	2647	1	139	139	CD
hvd.rsl868	2647	2	without	without	IN
hvd.rsl868	2647	3	pressing	press	VBG
hvd.rsl868	2647	4	.	.	.
hvd.rsl868	2648	1	Allow	allow	VB
hvd.rsl868	2648	2	a	a	DT
hvd.rsl868	2648	3	cup	cup	NN
hvd.rsl868	2648	4	of	of	IN
hvd.rsl868	2648	5	vinegar	vinegar	NN
hvd.rsl868	2648	6	to	to	IN
hvd.rsl868	2648	7	each	each	DT
hvd.rsl868	2648	8	cup	cup	NN
hvd.rsl868	2648	9	of	of	IN
hvd.rsl868	2648	10	juice	juice	NN
hvd.rsl868	2648	11	and	and	CC
hvd.rsl868	2648	12	proceed	proceed	VB
hvd.rsl868	2648	13	as	as	IN
hvd.rsl868	2648	14	in	in	IN
hvd.rsl868	2648	15	former	former	JJ
hvd.rsl868	2648	16	recipe	recipe	NN
hvd.rsl868	2648	17	.	.	.
hvd.rsl868	2649	1	Rhubarb	rhubarb	NN
hvd.rsl868	2649	2	and	and	CC
hvd.rsl868	2649	3	Orange	Orange	NNP
hvd.rsl868	2649	4	Jam.—To	Jam.—To	NNP
hvd.rsl868	2649	5	a	a	DT
hvd.rsl868	2649	6	quart	quart	NN
hvd.rsl868	2649	7	of	of	IN
hvd.rsl868	2649	8	cut	cut	NN
hvd.rsl868	2649	9	up	up	RP
hvd.rsl868	2649	10	rhubarb	rhubarb	NN
hvd.rsl868	2649	11	,	,	,
hvd.rsl868	2649	12	add	add	VB
hvd.rsl868	2649	13	half	half	PDT
hvd.rsl868	2649	14	a	a	DT
hvd.rsl868	2649	15	dozen	dozen	NN
hvd.rsl868	2649	16	oranges	orange	NNS
hvd.rsl868	2649	17	,	,	,
hvd.rsl868	2649	18	peeled	peel	VBN
hvd.rsl868	2649	19	,	,	,
hvd.rsl868	2649	20	cut	cut	VBN
hvd.rsl868	2649	21	up	up	RP
hvd.rsl868	2649	22	and	and	CC
hvd.rsl868	2649	23	with	with	IN
hvd.rsl868	2649	24	the	the	DT
hvd.rsl868	2649	25	pits	pit	NNS
hvd.rsl868	2649	26	removed	remove	VBN
hvd.rsl868	2649	27	,	,	,
hvd.rsl868	2649	28	and	and	CC
hvd.rsl868	2649	29	a	a	DT
hvd.rsl868	2649	30	pound	pound	NN
hvd.rsl868	2649	31	and	and	CC
hvd.rsl868	2649	32	a	a	DT
hvd.rsl868	2649	33	half	half	NN
hvd.rsl868	2649	34	of	of	IN
hvd.rsl868	2649	35	sugar	sugar	NN
hvd.rsl868	2649	36	.	.	.
hvd.rsl868	2650	1	Boil	boil	VB
hvd.rsl868	2650	2	gently	gently	RB
hvd.rsl868	2650	3	until	until	IN
hvd.rsl868	2650	4	a	a	DT
hvd.rsl868	2650	5	little	little	JJ
hvd.rsl868	2650	6	set	set	NN
hvd.rsl868	2650	7	on	on	IN
hvd.rsl868	2650	8	a	a	DT
hvd.rsl868	2650	9	plate	plate	NN
hvd.rsl868	2650	10	will	will	MD
hvd.rsl868	2650	11	jelly	jelly	NN
hvd.rsl868	2650	12	.	.	.
hvd.rsl868	2651	1	This	this	DT
hvd.rsl868	2651	2	can	can	MD
hvd.rsl868	2651	3	be	be	VB
hvd.rsl868	2651	4	varied	vary	VBN
hvd.rsl868	2651	5	by	by	IN
hvd.rsl868	2651	6	slicing	slice	VBG
hvd.rsl868	2651	7	the	the	DT
hvd.rsl868	2651	8	peel	peel	NN
hvd.rsl868	2651	9	of	of	IN
hvd.rsl868	2651	10	three	three	CD
hvd.rsl868	2651	11	oranges	orange	NNS
hvd.rsl868	2651	12	in	in	IN
hvd.rsl868	2651	13	thin	thin	JJ
hvd.rsl868	2651	14	strips	strip	NNS
hvd.rsl868	2651	15	and	and	CC
hvd.rsl868	2651	16	adding	add	VBG
hvd.rsl868	2651	17	it	-PRON-	PRP
hvd.rsl868	2651	18	to	to	IN
hvd.rsl868	2651	19	the	the	DT
hvd.rsl868	2651	20	fruit	fruit	NN
hvd.rsl868	2651	21	.	.	.
hvd.rsl868	2652	1	This	this	DT
hvd.rsl868	2652	2	jam	jam	NN
hvd.rsl868	2652	3	will	will	MD
hvd.rsl868	2652	4	also	also	RB
hvd.rsl868	2652	5	keep	keep	VB
hvd.rsl868	2652	6	indefinitely	indefinitely	RB
hvd.rsl868	2652	7	in	in	IN
hvd.rsl868	2652	8	earthen	earthen	JJ
hvd.rsl868	2652	9	jars	jar	NNS
hvd.rsl868	2652	10	,	,	,
hvd.rsl868	2652	11	or	or	CC
hvd.rsl868	2652	12	jelly	jelly	NN
hvd.rsl868	2652	13	glasses	glass	NNS
hvd.rsl868	2652	14	which	which	WDT
hvd.rsl868	2652	15	have	have	VBP
hvd.rsl868	2652	16	been	be	VBN
hvd.rsl868	2652	17	sealed	seal	VBN
hvd.rsl868	2652	18	with	with	IN
hvd.rsl868	2652	19	paraffin	paraffin	NN
hvd.rsl868	2652	20	.	.	.
hvd.rsl868	2653	1	Rhubarb	rhubarb	NN
hvd.rsl868	2653	2	and	and	CC
hvd.rsl868	2653	3	Pineapple.—The	Pineapple.—The	NNP
hvd.rsl868	2653	4	following	follow	VBG
hvd.rsl868	2653	5	rule	rule	NN
hvd.rsl868	2653	6	for	for	IN
hvd.rsl868	2653	7	canning	canning	NN
hvd.rsl868	2653	8	is	be	VBZ
hvd.rsl868	2653	9	a	a	DT
hvd.rsl868	2653	10	decided	decide	VBN
hvd.rsl868	2653	11	improvement	improvement	NN
hvd.rsl868	2653	12	upon	upon	IN
hvd.rsl868	2653	13	pineapple	pineapple	NN
hvd.rsl868	2653	14	alone	alone	RB
hvd.rsl868	2653	15	,	,	,
hvd.rsl868	2653	16	and	and	CC
hvd.rsl868	2653	17	the	the	DT
hvd.rsl868	2653	18	rhubarb	rhubarb	NN
hvd.rsl868	2653	19	taste	taste	NN
hvd.rsl868	2653	20	disappears	disappear	VBZ
hvd.rsl868	2653	21	.	.	.
hvd.rsl868	2654	1	Chop	chop	VB
hvd.rsl868	2654	2	and	and	CC
hvd.rsl868	2654	3	cook	cook	VB
hvd.rsl868	2654	4	equal	equal	JJ
hvd.rsl868	2654	5	parts	part	NNS
hvd.rsl868	2654	6	of	of	IN
hvd.rsl868	2654	7	pineapple	pineapple	NN
hvd.rsl868	2654	8	and	and	CC
hvd.rsl868	2654	9	rhubarb	rhubarb	NN
hvd.rsl868	2654	10	,	,	,
hvd.rsl868	2654	11	and	and	CC
hvd.rsl868	2654	12	add	add	VB
hvd.rsl868	2654	13	a	a	DT
hvd.rsl868	2654	14	cupful	cupful	NN
hvd.rsl868	2654	15	of	of	IN
hvd.rsl868	2654	16	sugar	sugar	NN
hvd.rsl868	2654	17	for	for	IN
hvd.rsl868	2654	18	each	each	DT
hvd.rsl868	2654	19	pint	pint	NN
hvd.rsl868	2654	20	jar	jar	NN
hvd.rsl868	2654	21	.	.	.
hvd.rsl868	2655	1	Rhubarb	rhubarb	NN
hvd.rsl868	2655	2	Marmalade.—Peel	Marmalade.—Peel	VBZ
hvd.rsl868	2655	3	the	the	DT
hvd.rsl868	2655	4	rhubarb	rhubarb	NN
hvd.rsl868	2655	5	,	,	,
hvd.rsl868	2655	6	and	and	CC
hvd.rsl868	2655	7	cut	cut	VBD
hvd.rsl868	2655	8	into	into	IN
hvd.rsl868	2655	9	pieces	piece	NNS
hvd.rsl868	2655	10	one	one	CD
hvd.rsl868	2655	11	-	-	HYPH
hvd.rsl868	2655	12	half	half	NN
hvd.rsl868	2655	13	inch	inch	NN
hvd.rsl868	2655	14	long	long	RB
hvd.rsl868	2655	15	.	.	.
hvd.rsl868	2656	1	Put	put	VB
hvd.rsl868	2656	2	into	into	IN
hvd.rsl868	2656	3	a	a	DT
hvd.rsl868	2656	4	large	large	JJ
hvd.rsl868	2656	5	earthen	earthen	JJ
hvd.rsl868	2656	6	bowl	bowl	NN
hvd.rsl868	2656	7	,	,	,
hvd.rsl868	2656	8	and	and	CC
hvd.rsl868	2656	9	cover	cover	VB
hvd.rsl868	2656	10	with	with	IN
hvd.rsl868	2656	11	sugar	sugar	NN
hvd.rsl868	2656	12	in	in	IN
hvd.rsl868	2656	13	the	the	DT
hvd.rsl868	2656	14	proportion	proportion	NN
hvd.rsl868	2656	15	of	of	IN
hvd.rsl868	2656	16	one	one	CD
hvd.rsl868	2656	17	pound	pound	NN
hvd.rsl868	2656	18	of	of	IN
hvd.rsl868	2656	19	sugar	sugar	NN
hvd.rsl868	2656	20	to	to	IN
hvd.rsl868	2656	21	one	one	CD
hvd.rsl868	2656	22	quart	quart	NN
hvd.rsl868	2656	23	of	of	IN
hvd.rsl868	2656	24	rhubarb	rhubarb	NN
hvd.rsl868	2656	25	.	.	.
hvd.rsl868	2657	1	Allow	allow	VB
hvd.rsl868	2657	2	this	this	DT
hvd.rsl868	2657	3	to	to	TO
hvd.rsl868	2657	4	stand	stand	VB
hvd.rsl868	2657	5	over	over	IN
hvd.rsl868	2657	6	night	night	NN
hvd.rsl868	2657	7	,	,	,
hvd.rsl868	2657	8	or	or	CC
hvd.rsl868	2657	9	15	15	CD
hvd.rsl868	2657	10	to	to	TO
hvd.rsl868	2657	11	18	18	CD
hvd.rsl868	2657	12	hours	hour	NNS
hvd.rsl868	2657	13	.	.	.
hvd.rsl868	2658	1	Be	be	VB
hvd.rsl868	2658	2	sure	sure	JJ
hvd.rsl868	2658	3	that	that	IN
hvd.rsl868	2658	4	the	the	DT
hvd.rsl868	2658	5	bowl	bowl	NN
hvd.rsl868	2658	6	is	be	VBZ
hvd.rsl868	2658	7	amply	amply	RB
hvd.rsl868	2658	8	large	large	JJ
hvd.rsl868	2658	9	,	,	,
hvd.rsl868	2658	10	as	as	IN
hvd.rsl868	2658	11	there	there	EX
hvd.rsl868	2658	12	will	will	MD
hvd.rsl868	2658	13	be	be	VB
hvd.rsl868	2658	14	a	a	DT
hvd.rsl868	2658	15	flood	flood	NN
hvd.rsl868	2658	16	of	of	IN
hvd.rsl868	2658	17	juice	juice	NN
hvd.rsl868	2658	18	by	by	IN
hvd.rsl868	2658	19	morning	morning	NN
hvd.rsl868	2658	20	.	.	.
hvd.rsl868	2659	1	Strain	strain	VB
hvd.rsl868	2659	2	off	off	IN
hvd.rsl868	2659	3	the	the	DT
hvd.rsl868	2659	4	juice	juice	NN
hvd.rsl868	2659	5	and	and	CC
hvd.rsl868	2659	6	sugar	sugar	NN
hvd.rsl868	2659	7	into	into	IN
hvd.rsl868	2659	8	a	a	DT
hvd.rsl868	2659	9	preserving	preserve	VBG
hvd.rsl868	2659	10	kettle	kettle	NN
hvd.rsl868	2659	11	;	;	:
hvd.rsl868	2659	12	when	when	WRB
hvd.rsl868	2659	13	it	-PRON-	PRP
hvd.rsl868	2659	14	begins	begin	VBZ
hvd.rsl868	2659	15	to	to	TO
hvd.rsl868	2659	16	boil	boil	VB
hvd.rsl868	2659	17	,	,	,
hvd.rsl868	2659	18	add	add	VB
hvd.rsl868	2659	19	the	the	DT
hvd.rsl868	2659	20	rhu-	rhu-	NN
hvd.rsl868	2659	21	barb	barb	NN
hvd.rsl868	2659	22	.	.	.
hvd.rsl868	2660	1	Boil	boil	VB
hvd.rsl868	2660	2	slowly	slowly	RB
hvd.rsl868	2660	3	for	for	IN
hvd.rsl868	2660	4	an	an	DT
hvd.rsl868	2660	5	hour	hour	NN
hvd.rsl868	2660	6	,	,	,
hvd.rsl868	2660	7	or	or	CC
hvd.rsl868	2660	8	until	until	IN
hvd.rsl868	2660	9	the	the	DT
hvd.rsl868	2660	10	preserve	preserve	NN
hvd.rsl868	2660	11	assumes	assume	VBZ
hvd.rsl868	2660	12	a	a	DT
hvd.rsl868	2660	13	deep	deep	JJ
hvd.rsl868	2660	14	red	red	JJ
hvd.rsl868	2660	15	color	color	NN
hvd.rsl868	2660	16	,	,	,
hvd.rsl868	2660	17	stirring	stir	VBG
hvd.rsl868	2660	18	carefully	carefully	RB
hvd.rsl868	2660	19	to	to	TO
hvd.rsl868	2660	20	prevent	prevent	VB
hvd.rsl868	2660	21	burning	burning	NN
hvd.rsl868	2660	22	,	,	,
hvd.rsl868	2660	23	and	and	CC
hvd.rsl868	2660	24	removing	remove	VBG
hvd.rsl868	2660	25	any	any	DT
hvd.rsl868	2660	26	scum	scum	NN
hvd.rsl868	2660	27	that	that	WDT
hvd.rsl868	2660	28	rises	rise	VBZ
hvd.rsl868	2660	29	to	to	IN
hvd.rsl868	2660	30	the	the	DT
hvd.rsl868	2660	31	top	top	NN
hvd.rsl868	2660	32	.	.	.
hvd.rsl868	2661	1	About	about	RB
hvd.rsl868	2661	2	15	15	CD
hvd.rsl868	2661	3	or	or	CC
hvd.rsl868	2661	4	20	20	CD
hvd.rsl868	2661	5	minutes	minute	NNS
hvd.rsl868	2661	6	before	before	IN
hvd.rsl868	2661	7	removing	remove	VBG
hvd.rsl868	2661	8	from	from	IN
hvd.rsl868	2661	9	the	the	DT
hvd.rsl868	2661	10	fire	fire	NN
hvd.rsl868	2661	11	,	,	,
hvd.rsl868	2661	12	peel	peel	VB
hvd.rsl868	2661	13	the	the	DT
hvd.rsl868	2661	14	yellow	yellow	JJ
hvd.rsl868	2661	15	rind	rind	NN
hvd.rsl868	2661	16	from	from	IN
hvd.rsl868	2661	17	one	one	CD
hvd.rsl868	2661	18	lemon	lemon	NN
hvd.rsl868	2661	19	,	,	,
hvd.rsl868	2661	20	chop	chop	VB
hvd.rsl868	2661	21	it	-PRON-	PRP
hvd.rsl868	2661	22	fine	fine	RB
hvd.rsl868	2661	23	,	,	,
hvd.rsl868	2661	24	and	and	CC
hvd.rsl868	2661	25	add	add	VB
hvd.rsl868	2661	26	to	to	IN
hvd.rsl868	2661	27	the	the	DT
hvd.rsl868	2661	28	preserve	preserve	NN
hvd.rsl868	2661	29	,	,	,
hvd.rsl868	2661	30	together	together	RB
hvd.rsl868	2661	31	with	with	IN
hvd.rsl868	2661	32	the	the	DT
hvd.rsl868	2661	33	juice	juice	NN
hvd.rsl868	2661	34	of	of	IN
hvd.rsl868	2661	35	two	two	CD
hvd.rsl868	2661	36	lemons	lemon	NNS
hvd.rsl868	2661	37	,	,	,
hvd.rsl868	2661	38	this	this	DT
hvd.rsl868	2661	39	being	be	VBG
hvd.rsl868	2661	40	our	-PRON-	PRP$
hvd.rsl868	2661	41	usual	usual	JJ
hvd.rsl868	2661	42	proportion	proportion	NN
hvd.rsl868	2661	43	to	to	IN
hvd.rsl868	2661	44	about	about	RB
hvd.rsl868	2661	45	four	four	CD
hvd.rsl868	2661	46	or	or	CC
hvd.rsl868	2661	47	five	five	CD
hvd.rsl868	2661	48	quarts	quart	NNS
hvd.rsl868	2661	49	of	of	IN
hvd.rsl868	2661	50	preserve	preserve	NN
hvd.rsl868	2661	51	,	,	,
hvd.rsl868	2661	52	but	but	CC
hvd.rsl868	2661	53	the	the	DT
hvd.rsl868	2661	54	quantity	quantity	NN
hvd.rsl868	2661	55	of	of	IN
hvd.rsl868	2661	56	lemon	lemon	NN
hvd.rsl868	2661	57	may	may	MD
hvd.rsl868	2661	58	be	be	VB
hvd.rsl868	2661	59	varied	varied	JJ
hvd.rsl868	2661	60	to	to	TO
hvd.rsl868	2661	61	suit	suit	VB
hvd.rsl868	2661	62	the	the	DT
hvd.rsl868	2661	63	taste	taste	NN
hvd.rsl868	2661	64	.	.	.
hvd.rsl868	2662	1	This	this	DT
hvd.rsl868	2662	2	gives	give	VBZ
hvd.rsl868	2662	3	a	a	DT
hvd.rsl868	2662	4	piquant	piquant	JJ
hvd.rsl868	2662	5	flavor	flavor	NN
hvd.rsl868	2662	6	other-	other-	JJ
hvd.rsl868	2662	7	wise	wise	JJ
hvd.rsl868	2662	8	lacking	lacking	NN
hvd.rsl868	2662	9	,	,	,
hvd.rsl868	2662	10	in	in	IN
hvd.rsl868	2662	11	spite	spite	NN
hvd.rsl868	2662	12	of	of	IN
hvd.rsl868	2662	13	the	the	DT
hvd.rsl868	2662	14	acidity	acidity	NN
hvd.rsl868	2662	15	of	of	IN
hvd.rsl868	2662	16	the	the	DT
hvd.rsl868	2662	17	rhubarb	rhubarb	NN
hvd.rsl868	2662	18	.	.	.
hvd.rsl868	2663	1	When	when	WRB
hvd.rsl868	2663	2	bottled	bottle	VBN
hvd.rsl868	2663	3	,	,	,
hvd.rsl868	2663	4	keep	keep	VB
hvd.rsl868	2663	5	in	in	IN
hvd.rsl868	2663	6	a	a	DT
hvd.rsl868	2663	7	cool	cool	JJ
hvd.rsl868	2663	8	,	,	,
hvd.rsl868	2663	9	dark	dark	JJ
hvd.rsl868	2663	10	place	place	NN
hvd.rsl868	2663	11	.	.	.
hvd.rsl868	2664	1	This	this	DT
hvd.rsl868	2664	2	rhubarb	rhubarb	NN
hvd.rsl868	2664	3	jam	jam	NN
hvd.rsl868	2664	4	is	be	VBZ
hvd.rsl868	2664	5	very	very	RB
hvd.rsl868	2664	6	nice	nice	JJ
hvd.rsl868	2664	7	in	in	IN
hvd.rsl868	2664	8	open	open	JJ
hvd.rsl868	2664	9	tarts	tart	NNS
hvd.rsl868	2664	10	,	,	,
hvd.rsl868	2664	11	or	or	CC
hvd.rsl868	2664	12	as	as	IN
hvd.rsl868	2664	13	a	a	DT
hvd.rsl868	2664	14	filling	filling	NN
hvd.rsl868	2664	15	for	for	IN
hvd.rsl868	2664	16	boiled	boil	VBN
hvd.rsl868	2664	17	roly	roly	JJ
hvd.rsl868	2664	18	puddings	pudding	NNS
hvd.rsl868	2664	19	.	.	.
hvd.rsl868	2665	1	RhubarB	RhubarB	NNPS
hvd.rsl868	2665	2	and	and	CC
hvd.rsl868	2665	3	Almond	Almond	NNP
hvd.rsl868	2665	4	Marmalade.—Cut	Marmalade.—Cut	NNP
hvd.rsl868	2665	5	rhubarb	rhubarb	NN
hvd.rsl868	2665	6	up	up	RP
hvd.rsl868	2665	7	very	very	RB
hvd.rsl868	2665	8	fine	fine	RB
hvd.rsl868	2665	9	,	,	,
hvd.rsl868	2665	10	and	and	CC
hvd.rsl868	2665	11	to	to	IN
hvd.rsl868	2665	12	each	each	DT
hvd.rsl868	2665	13	cupful	cupful	NN
hvd.rsl868	2665	14	add	add	VB
hvd.rsl868	2665	15	the	the	DT
hvd.rsl868	2665	16	pulp	pulp	NN
hvd.rsl868	2665	17	and	and	CC
hvd.rsl868	2665	18	juice	juice	NN
hvd.rsl868	2665	19	of	of	IN
hvd.rsl868	2665	20	one	one	CD
hvd.rsl868	2665	21	orange	orange	NN
hvd.rsl868	2665	22	,	,	,
hvd.rsl868	2665	23	one	one	CD
hvd.rsl868	2665	24	teaspoonful	teaspoonful	NN
hvd.rsl868	2665	25	of	of	IN
hvd.rsl868	2665	26	the	the	DT
hvd.rsl868	2665	27	grated	grate	VBN
hvd.rsl868	2665	28	yellow	yellow	NN
hvd.rsl868	2665	29	of	of	IN
hvd.rsl868	2665	30	the	the	DT
hvd.rsl868	2665	31	rind	rind	NN
hvd.rsl868	2665	32	,	,	,
hvd.rsl868	2665	33	one	one	CD
hvd.rsl868	2665	34	tablespoonful	tablespoonful	NN
hvd.rsl868	2665	35	lemon	lemon	NN
hvd.rsl868	2665	36	juice	juice	NN
hvd.rsl868	2665	37	and	and	CC
hvd.rsl868	2665	38	one	one	CD
hvd.rsl868	2665	39	and	and	CC
hvd.rsl868	2665	40	one-	one-	JJ
hvd.rsl868	2665	41	half	half	NN
hvd.rsl868	2665	42	cup	cup	NN
hvd.rsl868	2665	43	of	of	IN
hvd.rsl868	2665	44	sugar	sugar	NN
hvd.rsl868	2665	45	.	.	.
hvd.rsl868	2666	1	Let	let	VB
hvd.rsl868	2666	2	stand	stand	VB
hvd.rsl868	2666	3	until	until	IN
hvd.rsl868	2666	4	the	the	DT
hvd.rsl868	2666	5	sugar	sugar	NN
hvd.rsl868	2666	6	is	be	VBZ
hvd.rsl868	2666	7	dissolved	dissolve	VBN
hvd.rsl868	2666	8	,	,	,
hvd.rsl868	2666	9	boil	boil	VB
hvd.rsl868	2666	10	rapidly	rapidly	RB
hvd.rsl868	2666	11	until	until	IN
hvd.rsl868	2666	12	transparent	transparent	JJ
hvd.rsl868	2666	13	,	,	,
hvd.rsl868	2666	14	then	then	RB
hvd.rsl868	2666	15	add	add	VB
hvd.rsl868	2666	16	one	one	CD
hvd.rsl868	2666	17	-	-	HYPH
hvd.rsl868	2666	18	half	half	NN
hvd.rsl868	2666	19	cup	cup	NN
hvd.rsl868	2666	20	of	of	IN
hvd.rsl868	2666	21	blanched	blanch	VBN
hvd.rsl868	2666	22	almonds	almond	NNS
hvd.rsl868	2666	23	cut	cut	VBN
hvd.rsl868	2666	24	in	in	IN
hvd.rsl868	2666	25	thin	thin	JJ
hvd.rsl868	2666	26	slices	slice	NNS
hvd.rsl868	2666	27	,	,	,
hvd.rsl868	2666	28	boil	boil	VB
hvd.rsl868	2666	29	up	up	RP
hvd.rsl868	2666	30	once	once	RB
hvd.rsl868	2666	31	and	and	CC
hvd.rsl868	2666	32	put	put	VBN
hvd.rsl868	2666	33	in	in	RP
hvd.rsl868	2666	34	glasses	glass	NNS
hvd.rsl868	2666	35	.	.	.
hvd.rsl868	2667	1	Hackensack	Hackensack	NNP
hvd.rsl868	2667	2	Rhubarb	Rhubarb	NNP
hvd.rsl868	2667	3	Marmalade.—Cut	Marmalade.—Cut	:
hvd.rsl868	2667	4	a	a	DT
hvd.rsl868	2667	5	pound	pound	NN
hvd.rsl868	2667	6	and	and	CC
hvd.rsl868	2667	7	a	a	DT
hvd.rsl868	2667	8	half	half	NN
hvd.rsl868	2667	9	of	of	IN
hvd.rsl868	2667	10	rhubarb	rhubarb	NN
hvd.rsl868	2667	11	into	into	IN
hvd.rsl868	2667	12	inch	inch	NN
hvd.rsl868	2667	13	lengths	length	NNS
hvd.rsl868	2667	14	and	and	CC
hvd.rsl868	2667	15	put	put	VBD
hvd.rsl868	2667	16	it	-PRON-	PRP
hvd.rsl868	2667	17	in	in	IN
hvd.rsl868	2667	18	an	an	DT
hvd.rsl868	2667	19	earthen	earthen	JJ
hvd.rsl868	2667	20	dish	dish	NN
hvd.rsl868	2667	21	.	.	.
hvd.rsl868	2668	1	Scatter	scatter	VB
hvd.rsl868	2668	2	over	over	IN
hvd.rsl868	2668	3	this	this	DT
hvd.rsl868	2668	4	a	a	DT
hvd.rsl868	2668	5	quarter	quarter	NN
hvd.rsl868	2668	6	of	of	IN
hvd.rsl868	2668	7	a	a	DT
hvd.rsl868	2668	8	pound	pound	NN
hvd.rsl868	2668	9	of	of	IN
hvd.rsl868	2668	10	figs	fig	NNS
hvd.rsl868	2668	11	and	and	CC
hvd.rsl868	2668	12	an	an	DT
hvd.rsl868	2668	13	ounce	ounce	NN
hvd.rsl868	2668	14	of	of	IN
hvd.rsl868	2668	15	candied	candy	VBN
hvd.rsl868	2668	16	peel	peel	NN
hvd.rsl868	2668	17	(	(	-LRB-
hvd.rsl868	2668	18	both	both	DT
hvd.rsl868	2668	19	cut	cut	VBN
hvd.rsl868	2668	20	fine	fine	RB
hvd.rsl868	2668	21	)	)	-RRB-
hvd.rsl868	2668	22	;	;	:
hvd.rsl868	2668	23	over	over	IN
hvd.rsl868	2668	24	all	all	DT
hvd.rsl868	2668	25	sprinkle	sprinkle	VBP
hvd.rsl868	2668	26	a	a	DT
hvd.rsl868	2668	27	pound	pound	NN
hvd.rsl868	2668	28	and	and	CC
hvd.rsl868	2668	29	a	a	DT
hvd.rsl868	2668	30	quarter	quarter	NN
hvd.rsl868	2668	31	of	of	IN
hvd.rsl868	2668	32	sugar	sugar	NN
hvd.rsl868	2668	33	and	and	CC
hvd.rsl868	2668	34	let	let	VB
hvd.rsl868	2668	35	stand	stand	VB
hvd.rsl868	2668	36	over	over	IN
hvd.rsl868	2668	37	night	night	NN
hvd.rsl868	2668	38	.	.	.
hvd.rsl868	2669	1	In	in	IN
hvd.rsl868	2669	2	the	the	DT
hvd.rsl868	2669	3	morning	morning	NN
hvd.rsl868	2669	4	boil	boil	NN
hvd.rsl868	2669	5	for	for	IN
hvd.rsl868	2669	6	about	about	RB
hvd.rsl868	2669	7	15	15	CD
hvd.rsl868	2669	8	minutes	minute	NNS
hvd.rsl868	2669	9	,	,	,
hvd.rsl868	2669	10	then	then	RB
hvd.rsl868	2669	11	add	add	VB
hvd.rsl868	2669	12	a	a	DT
hvd.rsl868	2669	13	pound	pound	NN
hvd.rsl868	2669	14	of	of	IN
hvd.rsl868	2669	15	either	either	DT
hvd.rsl868	2669	16	orange	orange	JJ
hvd.rsl868	2669	17	or	or	CC
hvd.rsl868	2669	18	lemon	lemon	NN
hvd.rsl868	2669	19	pulp	pulp	NN
hvd.rsl868	2669	20	,	,	,
hvd.rsl868	2669	21	cut	cut	VBN
hvd.rsl868	2669	22	fine	fine	NN
hvd.rsl868	2669	23	,	,	,
hvd.rsl868	2669	24	and	and	CC
hvd.rsl868	2669	25	cook	cook	VB
hvd.rsl868	2669	26	until	until	IN
hvd.rsl868	2669	27	heavy	heavy	JJ
hvd.rsl868	2669	28	enough	enough	RB
hvd.rsl868	2669	29	to	to	TO
hvd.rsl868	2669	30	be	be	VB
hvd.rsl868	2669	31	firm	firm	JJ
hvd.rsl868	2669	32	when	when	WRB
hvd.rsl868	2669	33	cold	cold	JJ
hvd.rsl868	2669	34	.	.	.
hvd.rsl868	2670	1	Put	put	VB
hvd.rsl868	2670	2	in	in	RP
hvd.rsl868	2670	3	jelly	jelly	JJ
hvd.rsl868	2670	4	glasses	glass	NNS
hvd.rsl868	2670	5	,	,	,
hvd.rsl868	2670	6	and	and	CC
hvd.rsl868	2670	7	when	when	WRB
hvd.rsl868	2670	8	cool	cool	JJ
hvd.rsl868	2670	9	,	,	,
hvd.rsl868	2670	10	cover	cover	VBP
hvd.rsl868	2670	11	with	with	IN
hvd.rsl868	2670	12	paraf-	paraf-	JJ
hvd.rsl868	2670	13	fin	fin	NN
hvd.rsl868	2670	14	,	,	,
hvd.rsl868	2670	15	or	or	CC
hvd.rsl868	2670	16	any	any	DT
hvd.rsl868	2670	17	other	other	JJ
hvd.rsl868	2670	18	material	material	NN
hvd.rsl868	2670	19	used	use	VBN
hvd.rsl868	2670	20	for	for	IN
hvd.rsl868	2670	21	keeping	keep	VBG
hvd.rsl868	2670	22	air	air	NN
hvd.rsl868	2670	23	from	from	IN
hvd.rsl868	2670	24	jellies	jelly	NNS
hvd.rsl868	2670	25	.	.	.
hvd.rsl868	2671	1	Rhubarb	rhubarb	NN
hvd.rsl868	2671	2	and	and	CC
hvd.rsl868	2671	3	Fig	Fig	NNP
hvd.rsl868	2671	4	Marmalade.—Three	Marmalade.—Three	NNP
hvd.rsl868	2671	5	pounds	pound	NNS
hvd.rsl868	2671	6	of	of	IN
hvd.rsl868	2671	7	rhubarb	rhubarb	NN
hvd.rsl868	2671	8	,	,	,
hvd.rsl868	2671	9	three	three	CD
hvd.rsl868	2671	10	pounds	pound	NNS
hvd.rsl868	2671	11	140	140	CD
hvd.rsl868	2671	12	THE	the	DT
hvd.rsl868	2671	13	RURAL	rural	JJ
hvd.rsl868	2671	14	COOK	COOK	NNP
hvd.rsl868	2671	15	BOOK	book	NN
hvd.rsl868	2671	16	.	.	.
hvd.rsl868	2672	1	of	of	IN
hvd.rsl868	2672	2	sugar	sugar	NN
hvd.rsl868	2672	3	,	,	,
hvd.rsl868	2672	4	one	one	CD
hvd.rsl868	2672	5	pound	pound	NN
hvd.rsl868	2672	6	of	of	IN
hvd.rsl868	2672	7	figs	fig	NNS
hvd.rsl868	2672	8	,	,	,
hvd.rsl868	2672	9	juice	juice	NN
hvd.rsl868	2672	10	of	of	IN
hvd.rsl868	2672	11	one	one	CD
hvd.rsl868	2672	12	lemon	lemon	NN
hvd.rsl868	2672	13	and	and	CC
hvd.rsl868	2672	14	grated	grate	VBN
hvd.rsl868	2672	15	rind	rind	NN
hvd.rsl868	2672	16	of	of	IN
hvd.rsl868	2672	17	half	half	NN
hvd.rsl868	2672	18	.	.	.
hvd.rsl868	2673	1	Wash	wash	VB
hvd.rsl868	2673	2	the	the	DT
hvd.rsl868	2673	3	figs	fig	NNS
hvd.rsl868	2673	4	and	and	CC
hvd.rsl868	2673	5	cut	cut	VBD
hvd.rsl868	2673	6	fine	fine	RB
hvd.rsl868	2673	7	and	and	CC
hvd.rsl868	2673	8	put	put	VB
hvd.rsl868	2673	9	in	in	IN
hvd.rsl868	2673	10	the	the	DT
hvd.rsl868	2673	11	bottom	bottom	NN
hvd.rsl868	2673	12	of	of	IN
hvd.rsl868	2673	13	the	the	DT
hvd.rsl868	2673	14	kettle	kettle	NN
hvd.rsl868	2673	15	;	;	,
hvd.rsl868	2673	16	cut	cut	VB
hvd.rsl868	2673	17	rhu-	rhu-	NNP
hvd.rsl868	2673	18	barb	barb	NN
hvd.rsl868	2673	19	into	into	IN
hvd.rsl868	2673	20	inch	inch	NN
hvd.rsl868	2673	21	cubes	cube	NNS
hvd.rsl868	2673	22	and	and	CC
hvd.rsl868	2673	23	spread	spread	VBD
hvd.rsl868	2673	24	evenly	evenly	RB
hvd.rsl868	2673	25	over	over	IN
hvd.rsl868	2673	26	the	the	DT
hvd.rsl868	2673	27	figs	fig	NNS
hvd.rsl868	2673	28	;	;	:
hvd.rsl868	2673	29	over	over	IN
hvd.rsl868	2673	30	the	the	DT
hvd.rsl868	2673	31	rhubarb	rhubarb	NN
hvd.rsl868	2673	32	distribute	distribute	VBP
hvd.rsl868	2673	33	one	one	CD
hvd.rsl868	2673	34	pound	pound	NN
hvd.rsl868	2673	35	of	of	IN
hvd.rsl868	2673	36	the	the	DT
hvd.rsl868	2673	37	sugar	sugar	NN
hvd.rsl868	2673	38	and	and	CC
hvd.rsl868	2673	39	let	let	VB
hvd.rsl868	2673	40	stand	stand	VB
hvd.rsl868	2673	41	over	over	IN
hvd.rsl868	2673	42	night	night	NN
hvd.rsl868	2673	43	.	.	.
hvd.rsl868	2674	1	In	in	IN
hvd.rsl868	2674	2	the	the	DT
hvd.rsl868	2674	3	morn-	morn-	FW
hvd.rsl868	2674	4	ing	ing	DT
hvd.rsl868	2674	5	cook	cook	NN
hvd.rsl868	2674	6	slowly	slowly	RB
hvd.rsl868	2674	7	until	until	IN
hvd.rsl868	2674	8	it	-PRON-	PRP
hvd.rsl868	2674	9	looks	look	VBZ
hvd.rsl868	2674	10	clear	clear	JJ
hvd.rsl868	2674	11	,	,	,
hvd.rsl868	2674	12	then	then	RB
hvd.rsl868	2674	13	add	add	VB
hvd.rsl868	2674	14	remainder	remainder	NN
hvd.rsl868	2674	15	of	of	IN
hvd.rsl868	2674	16	sugar	sugar	NN
hvd.rsl868	2674	17	and	and	CC
hvd.rsl868	2674	18	cook	cook	NN
hvd.rsl868	2674	19	until	until	IN
hvd.rsl868	2674	20	thick	thick	JJ
hvd.rsl868	2674	21	.	.	.
hvd.rsl868	2675	1	About	about	RB
hvd.rsl868	2675	2	fifteen	fifteen	CD
hvd.rsl868	2675	3	minutes	minute	NNS
hvd.rsl868	2675	4	before	before	IN
hvd.rsl868	2675	5	taking	take	VBG
hvd.rsl868	2675	6	from	from	IN
hvd.rsl868	2675	7	the	the	DT
hvd.rsl868	2675	8	stove	stove	NN
hvd.rsl868	2675	9	add	add	VB
hvd.rsl868	2675	10	juice	juice	NN
hvd.rsl868	2675	11	and	and	CC
hvd.rsl868	2675	12	rind	rind	NN
hvd.rsl868	2675	13	of	of	IN
hvd.rsl868	2675	14	lemon	lemon	NN
hvd.rsl868	2675	15	.	.	.
hvd.rsl868	2676	1	This	this	DT
hvd.rsl868	2676	2	quantity	quantity	NN
hvd.rsl868	2676	3	will	will	MD
hvd.rsl868	2676	4	make	make	VB
hvd.rsl868	2676	5	two	two	CD
hvd.rsl868	2676	6	quarts	quart	NNS
hvd.rsl868	2676	7	of	of	IN
hvd.rsl868	2676	8	mar-	mar-	NNP
hvd.rsl868	2676	9	malade	malade	NNP
hvd.rsl868	2676	10	.	.	.
hvd.rsl868	2677	1	It	-PRON-	PRP
hvd.rsl868	2677	2	can	can	MD
hvd.rsl868	2677	3	be	be	VB
hvd.rsl868	2677	4	sealed	seal	VBN
hvd.rsl868	2677	5	while	while	IN
hvd.rsl868	2677	6	hot	hot	JJ
hvd.rsl868	2677	7	,	,	,
hvd.rsl868	2677	8	or	or	CC
hvd.rsl868	2677	9	put	put	VBN
hvd.rsl868	2677	10	in	in	RP
hvd.rsl868	2677	11	jelly	jelly	NN
hvd.rsl868	2677	12	glasses	glass	NNS
hvd.rsl868	2677	13	and	and	CC
hvd.rsl868	2677	14	covered	cover	VBN
hvd.rsl868	2677	15	with	with	IN
hvd.rsl868	2677	16	paraffin	paraffin	NN
hvd.rsl868	2677	17	.	.	.
hvd.rsl868	2678	1	Rhubarb	rhubarb	NN
hvd.rsl868	2678	2	and	and	CC
hvd.rsl868	2678	3	Orange	Orange	NNP
hvd.rsl868	2678	4	Marmalade.—Three	Marmalade.—Three	NNP
hvd.rsl868	2678	5	pounds	pound	NNS
hvd.rsl868	2678	6	of	of	IN
hvd.rsl868	2678	7	rhubarb	rhubarb	NN
hvd.rsl868	2678	8	,	,	,
hvd.rsl868	2678	9	■	■	NFP
hvd.rsl868	2678	10	four	four	CD
hvd.rsl868	2678	11	and	and	CC
hvd.rsl868	2678	12	one	one	CD
hvd.rsl868	2678	13	-	-	HYPH
hvd.rsl868	2678	14	half	half	NN
hvd.rsl868	2678	15	pounds	pound	NNS
hvd.rsl868	2678	16	of	of	IN
hvd.rsl868	2678	17	sugar	sugar	NN
hvd.rsl868	2678	18	,	,	,
hvd.rsl868	2678	19	three	three	CD
hvd.rsl868	2678	20	oranges	orange	NNS
hvd.rsl868	2678	21	,	,	,
hvd.rsl868	2678	22	the	the	DT
hvd.rsl868	2678	23	grated	grate	VBN
hvd.rsl868	2678	24	rind	rind	NN
hvd.rsl868	2678	25	of	of	IN
hvd.rsl868	2678	26	one	one	CD
hvd.rsl868	2678	27	orange	orange	NN
hvd.rsl868	2678	28	.	.	.
hvd.rsl868	2679	1	After	after	IN
hvd.rsl868	2679	2	grating	grate	VBG
hvd.rsl868	2679	3	the	the	DT
hvd.rsl868	2679	4	yellow	yellow	NN
hvd.rsl868	2679	5	from	from	IN
hvd.rsl868	2679	6	one	one	CD
hvd.rsl868	2679	7	orange	orange	NN
hvd.rsl868	2679	8	,	,	,
hvd.rsl868	2679	9	remove	remove	VB
hvd.rsl868	2679	10	the	the	DT
hvd.rsl868	2679	11	peel	peel	NN
hvd.rsl868	2679	12	from	from	IN
hvd.rsl868	2679	13	all	all	DT
hvd.rsl868	2679	14	three	three	CD
hvd.rsl868	2679	15	and	and	CC
hvd.rsl868	2679	16	cut	cut	VBD
hvd.rsl868	2679	17	in	in	IN
hvd.rsl868	2679	18	small	small	JJ
hvd.rsl868	2679	19	pieces	piece	NNS
hvd.rsl868	2679	20	.	.	.
hvd.rsl868	2680	1	Cut	cut	VB
hvd.rsl868	2680	2	the	the	DT
hvd.rsl868	2680	3	rhubarb	rhubarb	NN
hvd.rsl868	2680	4	in	in	IN
hvd.rsl868	2680	5	inch	inch	NN
hvd.rsl868	2680	6	cubes	cube	NNS
hvd.rsl868	2680	7	,	,	,
hvd.rsl868	2680	8	mix	mix	VB
hvd.rsl868	2680	9	with	with	IN
hvd.rsl868	2680	10	one	one	CD
hvd.rsl868	2680	11	and	and	CC
hvd.rsl868	2680	12	one	one	CD
hvd.rsl868	2680	13	-	-	HYPH
hvd.rsl868	2680	14	half	half	NN
hvd.rsl868	2680	15	pounds	pound	NNS
hvd.rsl868	2680	16	of	of	IN
hvd.rsl868	2680	17	sugar	sugar	NN
hvd.rsl868	2680	18	and	and	CC
hvd.rsl868	2680	19	the	the	DT
hvd.rsl868	2680	20	oranges	orange	NNS
hvd.rsl868	2680	21	and	and	CC
hvd.rsl868	2680	22	let	let	VB
hvd.rsl868	2680	23	stand	stand	VB
hvd.rsl868	2680	24	twenty	twenty	CD
hvd.rsl868	2680	25	-	-	HYPH
hvd.rsl868	2680	26	four	four	CD
hvd.rsl868	2680	27	hours	hour	NNS
hvd.rsl868	2680	28	.	.	.
hvd.rsl868	2681	1	Cock	cock	NN
hvd.rsl868	2681	2	until	until	IN
hvd.rsl868	2681	3	it	-PRON-	PRP
hvd.rsl868	2681	4	looks	look	VBZ
hvd.rsl868	2681	5	clear	clear	JJ
hvd.rsl868	2681	6	,	,	,
hvd.rsl868	2681	7	then	then	RB
hvd.rsl868	2681	8	heat	heat	VB
hvd.rsl868	2681	9	the	the	DT
hvd.rsl868	2681	10	re-	re-	RB
hvd.rsl868	2681	11	maining	maine	VBG
hvd.rsl868	2681	12	three	three	CD
hvd.rsl868	2681	13	pounds	pound	NNS
hvd.rsl868	2681	14	of	of	IN
hvd.rsl868	2681	15	sugar	sugar	NN
hvd.rsl868	2681	16	,	,	,
hvd.rsl868	2681	17	add	add	VB
hvd.rsl868	2681	18	,	,	,
hvd.rsl868	2681	19	and	and	CC
hvd.rsl868	2681	20	cook	cook	VB
hvd.rsl868	2681	21	until	until	IN
hvd.rsl868	2681	22	thick	thick	JJ
hvd.rsl868	2681	23	.	.	.
hvd.rsl868	2682	1	Rhubarb	Rhubarb	NNP
hvd.rsl868	2682	2	and	and	CC
hvd.rsl868	2682	3	Raisin	Raisin	NNP
hvd.rsl868	2682	4	Marmalade.—Four	Marmalade.—Four	NNP
hvd.rsl868	2682	5	pounds	pound	VBZ
hvd.rsl868	2682	6	rhubarb	rhubarb	NN
hvd.rsl868	2682	7	,	,	,
hvd.rsl868	2682	8	four	four	CD
hvd.rsl868	2682	9	oranges	orange	NNS
hvd.rsl868	2682	10	,	,	,
hvd.rsl868	2682	11	juice	juice	NN
hvd.rsl868	2682	12	of	of	IN
hvd.rsl868	2682	13	all	all	DT
hvd.rsl868	2682	14	,	,	,
hvd.rsl868	2682	15	peel	peel	VB
hvd.rsl868	2682	16	of	of	IN
hvd.rsl868	2682	17	two	two	CD
hvd.rsl868	2682	18	;	;	:
hvd.rsl868	2682	19	four	four	CD
hvd.rsl868	2682	20	pounds	pound	NNS
hvd.rsl868	2682	21	sugar	sugar	NN
hvd.rsl868	2682	22	,	,	,
hvd.rsl868	2682	23	one	one	CD
hvd.rsl868	2682	24	lemon	lemon	NN
hvd.rsl868	2682	25	,	,	,
hvd.rsl868	2682	26	two	two	CD
hvd.rsl868	2682	27	pounds	pound	NNS
hvd.rsl868	2682	28	of	of	IN
hvd.rsl868	2682	29	.	.	.
hvd.rsl868	2683	1	raisins	raisin	NNS
hvd.rsl868	2683	2	.	.	.
hvd.rsl868	2684	1	Peel	peel	VB
hvd.rsl868	2684	2	and	and	CC
hvd.rsl868	2684	3	cut	cut	VB
hvd.rsl868	2684	4	the	the	DT
hvd.rsl868	2684	5	rhubarb	rhubarb	NN
hvd.rsl868	2684	6	into	into	IN
hvd.rsl868	2684	7	half	half	JJ
hvd.rsl868	2684	8	-	-	HYPH
hvd.rsl868	2684	9	inch	inch	NN
hvd.rsl868	2684	10	pieces	piece	NNS
hvd.rsl868	2684	11	.	.	.
hvd.rsl868	2684	12	,	,	,
hvd.rsl868	2684	13	Prepare	prepare	VB
hvd.rsl868	2684	14	the	the	DT
hvd.rsl868	2684	15	oranges	orange	NNS
hvd.rsl868	2684	16	by	by	IN
hvd.rsl868	2684	17	squeezing	squeeze	VBG
hvd.rsl868	2684	18	out	out	RP
hvd.rsl868	2684	19	juice	juice	NN
hvd.rsl868	2684	20	and	and	CC
hvd.rsl868	2684	21	cooking	cook	VBG
hvd.rsl868	2684	22	the	the	DT
hvd.rsl868	2684	23	peel	peel	NN
hvd.rsl868	2684	24	in	in	IN
hvd.rsl868	2684	25	water	water	NN
hvd.rsl868	2684	26	till	till	IN
hvd.rsl868	2684	27	tender	tender	NN
hvd.rsl868	2684	28	.	.	.
hvd.rsl868	2685	1	Drain	drain	VB
hvd.rsl868	2685	2	and	and	CC
hvd.rsl868	2685	3	scrape	scrape	VB
hvd.rsl868	2685	4	out	out	RP
hvd.rsl868	2685	5	white	white	JJ
hvd.rsl868	2685	6	skin	skin	NN
hvd.rsl868	2685	7	.	.	.
hvd.rsl868	2686	1	Extract	extract	VB
hvd.rsl868	2686	2	the	the	DT
hvd.rsl868	2686	3	juice	juice	NN
hvd.rsl868	2686	4	of	of	IN
hvd.rsl868	2686	5	the	the	DT
hvd.rsl868	2686	6	lemon	lemon	NN
hvd.rsl868	2686	7	.	.	.
hvd.rsl868	2687	1	Put	put	VB
hvd.rsl868	2687	2	the	the	DT
hvd.rsl868	2687	3	rhubarb	rhubarb	NN
hvd.rsl868	2687	4	into	into	IN
hvd.rsl868	2687	5	a	a	DT
hvd.rsl868	2687	6	granite	granite	NN
hvd.rsl868	2687	7	preserving	preserve	VBG
hvd.rsl868	2687	8	kettle	kettle	NN
hvd.rsl868	2687	9	,	,	,
hvd.rsl868	2687	10	heat	heat	VB
hvd.rsl868	2687	11	it	-PRON-	PRP
hvd.rsl868	2687	12	slowly	slowly	RB
hvd.rsl868	2687	13	to	to	IN
hvd.rsl868	2687	14	boiling	boiling	NN
hvd.rsl868	2687	15	,	,	,
hvd.rsl868	2687	16	cook	cook	VB
hvd.rsl868	2687	17	fifteen	fifteen	CD
hvd.rsl868	2687	18	minutes	minute	NNS
hvd.rsl868	2687	19	,	,	,
hvd.rsl868	2687	20	then	then	RB
hvd.rsl868	2687	21	add	add	VB
hvd.rsl868	2687	22	the	the	DT
hvd.rsl868	2687	23	sugar	sugar	NN
hvd.rsl868	2687	24	,	,	,
hvd.rsl868	2687	25	orange	orange	JJ
hvd.rsl868	2687	26	juice	juice	NN
hvd.rsl868	2687	27	and	and	CC
hvd.rsl868	2687	28	peel	peel	VB
hvd.rsl868	2687	29	,	,	,
hvd.rsl868	2687	30	lemon	lemon	VB
hvd.rsl868	2687	31	juice	juice	NN
hvd.rsl868	2687	32	and	and	CC
hvd.rsl868	2687	33	raisins	raisin	NNS
hvd.rsl868	2687	34	,	,	,
hvd.rsl868	2687	35	and	and	CC
hvd.rsl868	2687	36	cook	cook	VB
hvd.rsl868	2687	37	slowly	slowly	RB
hvd.rsl868	2687	38	until	until	IN
hvd.rsl868	2687	39	thick	thick	JJ
hvd.rsl868	2687	40	.	.	.
hvd.rsl868	2688	1	Spiced	spiced	JJ
hvd.rsl868	2688	2	Rhubarb.—Peel	Rhubarb.—Peel	NNP
hvd.rsl868	2688	3	and	and	CC
hvd.rsl868	2688	4	slice	slice	VB
hvd.rsl868	2688	5	2}4	2}4	CD
hvd.rsl868	2688	6	pounds	pound	NNS
hvd.rsl868	2688	7	of	of	IN
hvd.rsl868	2688	8	rhubarb	rhubarb	NN
hvd.rsl868	2688	9	;	;	:
hvd.rsl868	2688	10	sprinkle	sprinkle	VB
hvd.rsl868	2688	11	a	a	DT
hvd.rsl868	2688	12	pound	pound	NN
hvd.rsl868	2688	13	of	of	IN
hvd.rsl868	2688	14	sugar	sugar	NN
hvd.rsl868	2688	15	over	over	IN
hvd.rsl868	2688	16	it	-PRON-	PRP
hvd.rsl868	2688	17	and	and	CC
hvd.rsl868	2688	18	let	let	VB
hvd.rsl868	2688	19	stand	stand	VB
hvd.rsl868	2688	20	until	until	IN
hvd.rsl868	2688	21	morning	morning	NN
hvd.rsl868	2688	22	.	.	.
hvd.rsl868	2689	1	Drain	drain	VB
hvd.rsl868	2689	2	off	off	IN
hvd.rsl868	2689	3	the	the	DT
hvd.rsl868	2689	4	syrup	syrup	NN
hvd.rsl868	2689	5	and	and	CC
hvd.rsl868	2689	6	add	add	VB
hvd.rsl868	2689	7	one	one	CD
hvd.rsl868	2689	8	cup	cup	NN
hvd.rsl868	2689	9	of	of	IN
hvd.rsl868	2689	10	sugar	sugar	NN
hvd.rsl868	2689	11	and	and	CC
hvd.rsl868	2689	12	half	half	PDT
hvd.rsl868	2689	13	a	a	DT
hvd.rsl868	2689	14	cupful	cupful	NN
hvd.rsl868	2689	15	each	each	DT
hvd.rsl868	2689	16	of	of	IN
hvd.rsl868	2689	17	vinegar	vinegar	NN
hvd.rsl868	2689	18	and	and	CC
hvd.rsl868	2689	19	water	water	NN
hvd.rsl868	2689	20	.	.	.
hvd.rsl868	2690	1	Drop	drop	VB
hvd.rsl868	2690	2	into	into	IN
hvd.rsl868	2690	3	this	this	DT
hvd.rsl868	2690	4	syrup	syrup	NN
hvd.rsl868	2690	5	small	small	JJ
hvd.rsl868	2690	6	bags	bag	NNS
hvd.rsl868	2690	7	filled	fill	VBN
hvd.rsl868	2690	8	with	with	IN
hvd.rsl868	2690	9	a	a	DT
hvd.rsl868	2690	10	mixture	mixture	NN
hvd.rsl868	2690	11	composed	compose	VBN
hvd.rsl868	2690	12	of	of	IN
hvd.rsl868	2690	13	one	one	CD
hvd.rsl868	2690	14	third	third	NN
hvd.rsl868	2690	15	of	of	IN
hvd.rsl868	2690	16	a	a	DT
hvd.rsl868	2690	17	teaspoonful	teaspoonful	NN
hvd.rsl868	2690	18	each	each	DT
hvd.rsl868	2690	19	of	of	IN
hvd.rsl868	2690	20	cloves	clove	NNS
hvd.rsl868	2690	21	,	,	,
hvd.rsl868	2690	22	mace	mace	NN
hvd.rsl868	2690	23	,	,	,
hvd.rsl868	2690	24	allspice	allspice	NN
hvd.rsl868	2690	25	and	and	CC
hvd.rsl868	2690	26	ginger	ginger	NN
hvd.rsl868	2690	27	,	,	,
hvd.rsl868	2690	28	and	and	CC
hvd.rsl868	2690	29	a	a	DT
hvd.rsl868	2690	30	teaspoonful	teaspoonful	NN
hvd.rsl868	2690	31	of	of	IN
hvd.rsl868	2690	32	cinnamon	cinnamon	NN
hvd.rsl868	2690	33	.	.	.
hvd.rsl868	2691	1	Boil	boil	VB
hvd.rsl868	2691	2	until	until	IN
hvd.rsl868	2691	3	the	the	DT
hvd.rsl868	2691	4	syrup	syrup	NN
hvd.rsl868	2691	5	begins	begin	VBZ
hvd.rsl868	2691	6	to	to	TO
hvd.rsl868	2691	7	thicken	thicken	VB
hvd.rsl868	2691	8	,	,	,
hvd.rsl868	2691	9	then	then	RB
hvd.rsl868	2691	10	take	take	VB
hvd.rsl868	2691	11	out	out	RP
hvd.rsl868	2691	12	the	the	DT
hvd.rsl868	2691	13	bags	bag	NNS
hvd.rsl868	2691	14	and	and	CC
hvd.rsl868	2691	15	add	add	VB
hvd.rsl868	2691	16	the	the	DT
hvd.rsl868	2691	17	rhubarb	rhubarb	NN
hvd.rsl868	2691	18	and	and	CC
hvd.rsl868	2691	19	cook	cook	NN
hvd.rsl868	2691	20	until	until	IN
hvd.rsl868	2691	21	clear	clear	JJ
hvd.rsl868	2691	22	.	.	.
hvd.rsl868	2692	1	Canned	canned	JJ
hvd.rsl868	2692	2	Strawberries.—To	Strawberries.—To	NNS
hvd.rsl868	2692	3	can	can	MD
hvd.rsl868	2692	4	strawberries	strawberry	NNS
hvd.rsl868	2692	5	so	so	IN
hvd.rsl868	2692	6	that	that	IN
hvd.rsl868	2692	7	they	-PRON-	PRP
hvd.rsl868	2692	8	will	will	MD
hvd.rsl868	2692	9	keep	keep	VB
hvd.rsl868	2692	10	their	-PRON-	PRP$
hvd.rsl868	2692	11	shape	shape	NN
hvd.rsl868	2692	12	and	and	CC
hvd.rsl868	2692	13	color	color	NN
hvd.rsl868	2692	14	,	,	,
hvd.rsl868	2692	15	after	after	IN
hvd.rsl868	2692	16	the	the	DT
hvd.rsl868	2692	17	berries	berry	NNS
hvd.rsl868	2692	18	are	be	VBP
hvd.rsl868	2692	19	picked	pick	VBN
hvd.rsl868	2692	20	over	over	RP
hvd.rsl868	2692	21	,	,	,
hvd.rsl868	2692	22	put	put	VB
hvd.rsl868	2692	23	them	-PRON-	PRP
hvd.rsl868	2692	24	in	in	IN
hvd.rsl868	2692	25	n	n	NN
hvd.rsl868	2692	26	jar	jar	NN
hvd.rsl868	2692	27	,	,	,
hvd.rsl868	2692	28	with	with	IN
hvd.rsl868	2692	29	a	a	DT
hvd.rsl868	2692	30	layer	layer	NN
hvd.rsl868	2692	31	of	of	IN
hvd.rsl868	2692	32	sugar	sugar	NN
hvd.rsl868	2692	33	and	and	CC
hvd.rsl868	2692	34	then	then	RB
hvd.rsl868	2692	35	of	of	IN
hvd.rsl868	2692	36	berries	berry	NNS
hvd.rsl868	2692	37	until	until	IN
hvd.rsl868	2692	38	all	all	DT
hvd.rsl868	2692	39	are	be	VBP
hvd.rsl868	2692	40	used	use	VBN
hvd.rsl868	2692	41	.	.	.
hvd.rsl868	2693	1	Set	set	VB
hvd.rsl868	2693	2	them	-PRON-	PRP
hvd.rsl868	2693	3	in	in	IN
hvd.rsl868	2693	4	the	the	DT
hvd.rsl868	2693	5	cellar	cellar	NN
hvd.rsl868	2693	6	over	over	IN
hvd.rsl868	2693	7	night	night	NN
hvd.rsl868	2693	8	,	,	,
hvd.rsl868	2693	9	and	and	CC
hvd.rsl868	2693	10	the	the	DT
hvd.rsl868	2693	11	sugar	sugar	NN
hvd.rsl868	2693	12	will	will	MD
hvd.rsl868	2693	13	penetrate	penetrate	VB
hvd.rsl868	2693	14	them	-PRON-	PRP
hvd.rsl868	2693	15	,	,	,
hvd.rsl868	2693	16	and	and	CC
hvd.rsl868	2693	17	no	no	DT
hvd.rsl868	2693	18	water	water	NN
hvd.rsl868	2693	19	must	must	MD
hvd.rsl868	2693	20	be	be	VB
hvd.rsl868	2693	21	added	add	VBN
hvd.rsl868	2693	22	:	:	:
hvd.rsl868	2693	23	there	there	EX
hvd.rsl868	2693	24	will	will	MD
hvd.rsl868	2693	25	be	be	VB
hvd.rsl868	2693	26	sufficient	sufficient	JJ
hvd.rsl868	2693	27	juice	juice	NN
hvd.rsl868	2693	28	.	.	.
hvd.rsl868	2694	1	Have	have	VB
hvd.rsl868	2694	2	a	a	DT
hvd.rsl868	2694	3	sugar	sugar	NN
hvd.rsl868	2694	4	syrup	syrup	NN
hvd.rsl868	2694	5	on	on	IN
hvd.rsl868	2694	6	the	the	DT
hvd.rsl868	2694	7	stove	stove	NN
hvd.rsl868	2694	8	hot	hot	RB
hvd.rsl868	2694	9	,	,	,
hvd.rsl868	2694	10	put	put	VBD
hvd.rsl868	2694	11	the	the	DT
hvd.rsl868	2694	12	strawberries	strawberry	NNS
hvd.rsl868	2694	13	in	in	IN
hvd.rsl868	2694	14	-and	-and	TO
hvd.rsl868	2694	15	let	let	VB
hvd.rsl868	2694	16	them	-PRON-	PRP
hvd.rsl868	2694	17	boil	boil	VB
hvd.rsl868	2694	18	up	up	RP
hvd.rsl868	2694	19	gently	gently	RB
hvd.rsl868	2694	20	;	;	:
hvd.rsl868	2694	21	then	then	RB
hvd.rsl868	2694	22	fill	fill	VB
hvd.rsl868	2694	23	cans	can	NNS
hvd.rsl868	2694	24	with	with	IN
hvd.rsl868	2694	25	the	the	DT
hvd.rsl868	2694	26	fruit	fruit	NN
hvd.rsl868	2694	27	and	and	CC
hvd.rsl868	2694	28	juice	juice	NN
hvd.rsl868	2694	29	all	all	DT
hvd.rsl868	2694	30	cooked	cook	VBN
hvd.rsl868	2694	31	together	together	RB
hvd.rsl868	2694	32	.	.	.
hvd.rsl868	2695	1	Screw	screw	VB
hvd.rsl868	2695	2	on	on	IN
hvd.rsl868	2695	3	the	the	DT
hvd.rsl868	2695	4	cover	cover	NN
hvd.rsl868	2695	5	,	,	,
hvd.rsl868	2695	6	stand	stand	VB
hvd.rsl868	2695	7	the	the	DT
hvd.rsl868	2695	8	can	can	MD
hvd.rsl868	2695	9	upside	upside	RB
hvd.rsl868	2695	10	down	down	IN
hvd.rsl868	2695	11	a	a	DT
hvd.rsl868	2695	12	few	few	JJ
hvd.rsl868	2695	13	minutes	minute	NNS
hvd.rsl868	2695	14	,	,	,
hvd.rsl868	2695	15	then	then	RB
hvd.rsl868	2695	16	turn	turn	VB
hvd.rsl868	2695	17	again	again	RB
hvd.rsl868	2695	18	,	,	,
hvd.rsl868	2695	19	changing	change	VBG
hvd.rsl868	2695	20	it	-PRON-	PRP
hvd.rsl868	2695	21	in	in	IN
hvd.rsl868	2695	22	this	this	DT
hvd.rsl868	2695	23	way	way	NN
hvd.rsl868	2695	24	until	until	IN
hvd.rsl868	2695	25	it	-PRON-	PRP
hvd.rsl868	2695	26	is	be	VBZ
hvd.rsl868	2695	27	cool	cool	JJ
hvd.rsl868	2695	28	,	,	,
hvd.rsl868	2695	29	and	and	CC
hvd.rsl868	2695	30	the	the	DT
hvd.rsl868	2695	31	berries	berry	NNS
hvd.rsl868	2695	32	will	will	MD
hvd.rsl868	2695	33	not	not	RB
hvd.rsl868	2695	34	rise	rise	VB
hvd.rsl868	2695	35	to	to	IN
hvd.rsl868	2695	36	the	the	DT
hvd.rsl868	2695	37	top	top	NN
hvd.rsl868	2695	38	.	.	.
hvd.rsl868	2696	1	This	this	DT
hvd.rsl868	2696	2	way	way	NN
hvd.rsl868	2696	3	preserves	preserve	VBZ
hvd.rsl868	2696	4	the	the	DT
hvd.rsl868	2696	5	shape	shape	NN
hvd.rsl868	2696	6	,	,	,
hvd.rsl868	2696	7	color	color	NN
hvd.rsl868	2696	8	,	,	,
hvd.rsl868	2696	9	and	and	CC
hvd.rsl868	2696	10	flavor	flavor	NN
hvd.rsl868	2696	11	of	of	IN
hvd.rsl868	2696	12	the	the	DT
hvd.rsl868	2696	13	fruit	fruit	NN
hvd.rsl868	2696	14	.	.	.
hvd.rsl868	2697	1	Canned	Canned	NNP
hvd.rsl868	2697	2	Strawberries	Strawberries	NNP
hvd.rsl868	2697	3	,	,	,
hvd.rsl868	2697	4	No	no	UH
hvd.rsl868	2697	5	.	.	.
hvd.rsl868	2698	1	2.—An	2.—an	CD
hvd.rsl868	2698	2	excellent	excellent	JJ
hvd.rsl868	2698	3	way	way	NN
hvd.rsl868	2698	4	to	to	TO
hvd.rsl868	2698	5	can	can	MD
hvd.rsl868	2698	6	strawberries	strawberry	NNS
hvd.rsl868	2698	7	,	,	,
hvd.rsl868	2698	8	raspberries	raspberry	NNS
hvd.rsl868	2698	9	or	or	CC
hvd.rsl868	2698	10	any	any	DT
hvd.rsl868	2698	11	fruit	fruit	NN
hvd.rsl868	2698	12	that	that	WDT
hvd.rsl868	2698	13	requires	require	VBZ
hvd.rsl868	2698	14	little	little	JJ
hvd.rsl868	2698	15	or	or	CC
hvd.rsl868	2698	16	no	no	DT
hvd.rsl868	2698	17	cooking	cooking	NN
hvd.rsl868	2698	18	is	be	VBZ
hvd.rsl868	2698	19	the	the	DT
hvd.rsl868	2698	20	follow-	follow-	JJ
hvd.rsl868	2698	21	THE	the	DT
hvd.rsl868	2698	22	RURAL	rural	JJ
hvd.rsl868	2698	23	COOK	COOK	NNP
hvd.rsl868	2698	24	BOOK	book	NN
hvd.rsl868	2698	25	.	.	.
hvd.rsl868	2699	1	141	141	CD
hvd.rsl868	2699	2	ing	ing	DT
hvd.rsl868	2699	3	:	:	:
hvd.rsl868	2699	4	Prepare	prepare	VB
hvd.rsl868	2699	5	fruit	fruit	NN
hvd.rsl868	2699	6	carefully	carefully	RB
hvd.rsl868	2699	7	,	,	,
hvd.rsl868	2699	8	discarding	discard	VBG
hvd.rsl868	2699	9	all	all	DT
hvd.rsl868	2699	10	blemished	blemished	JJ
hvd.rsl868	2699	11	or	or	CC
hvd.rsl868	2699	12	imperfect	imperfect	JJ
hvd.rsl868	2699	13	berries	berry	NNS
hvd.rsl868	2699	14	.	.	.
hvd.rsl868	2700	1	Prepare	prepare	VB
hvd.rsl868	2700	2	a	a	DT
hvd.rsl868	2700	3	syrup	syrup	NN
hvd.rsl868	2700	4	of	of	IN
hvd.rsl868	2700	5	one	one	CD
hvd.rsl868	2700	6	quart	quart	NN
hvd.rsl868	2700	7	of	of	IN
hvd.rsl868	2700	8	water	water	NN
hvd.rsl868	2700	9	boiled	boil	VBN
hvd.rsl868	2700	10	,	,	,
hvd.rsl868	2700	11	one	one	CD
hvd.rsl868	2700	12	cupful	cupful	NN
hvd.rsl868	2700	13	of	of	IN
hvd.rsl868	2700	14	sugar	sugar	NN
hvd.rsl868	2700	15	.	.	.
hvd.rsl868	2701	1	More	More	JJR
hvd.rsl868	2701	2	or	or	CC
hvd.rsl868	2701	3	less	less	JJR
hvd.rsl868	2701	4	sugar	sugar	NN
hvd.rsl868	2701	5	may	may	MD
hvd.rsl868	2701	6	be	be	VB
hvd.rsl868	2701	7	added	add	VBN
hvd.rsl868	2701	8	according	accord	VBG
hvd.rsl868	2701	9	to	to	IN
hvd.rsl868	2701	10	the	the	DT
hvd.rsl868	2701	11	taste	taste	NN
hvd.rsl868	2701	12	of	of	IN
hvd.rsl868	2701	13	family	family	NN
hvd.rsl868	2701	14	and	and	CC
hvd.rsl868	2701	15	the	the	DT
hvd.rsl868	2701	16	acidity	acidity	NN
hvd.rsl868	2701	17	of	of	IN
hvd.rsl868	2701	18	the	the	DT
hvd.rsl868	2701	19	fruit	fruit	NN
hvd.rsl868	2701	20	to	to	TO
hvd.rsl868	2701	21	be	be	VB
hvd.rsl868	2701	22	calmed	calm	VBN
hvd.rsl868	2701	23	.	.	.
hvd.rsl868	2702	1	Have	have	VBP
hvd.rsl868	2702	2	jars	jar	NNS
hvd.rsl868	2702	3	thoroughly	thoroughly	RB
hvd.rsl868	2702	4	sterilized	sterilize	VBN
hvd.rsl868	2702	5	as	as	IN
hvd.rsl868	2702	6	above	above	RB
hvd.rsl868	2702	7	,	,	,
hvd.rsl868	2702	8	fill	fill	VB
hvd.rsl868	2702	9	with	with	IN
hvd.rsl868	2702	10	the	the	DT
hvd.rsl868	2702	11	prepared	prepare	VBN
hvd.rsl868	2702	12	fruit	fruit	NN
hvd.rsl868	2702	13	,	,	,
hvd.rsl868	2702	14	pour	pour	VB
hvd.rsl868	2702	15	over	over	IN
hvd.rsl868	2702	16	the	the	DT
hvd.rsl868	2702	17	syrup	syrup	NN
hvd.rsl868	2702	18	until	until	IN
hvd.rsl868	2702	19	it	-PRON-	PRP
hvd.rsl868	2702	20	is	be	VBZ
hvd.rsl868	2702	21	filled	fill	VBN
hvd.rsl868	2702	22	to	to	IN
hvd.rsl868	2702	23	the	the	DT
hvd.rsl868	2702	24	brim	brim	NN
hvd.rsl868	2702	25	.	.	.
hvd.rsl868	2703	1	Screw	screw	VB
hvd.rsl868	2703	2	on	on	IN
hvd.rsl868	2703	3	cap	cap	NN
hvd.rsl868	2703	4	after	after	IN
hvd.rsl868	2703	5	adjusting	adjust	VBG
hvd.rsl868	2703	6	rubber	rubber	NN
hvd.rsl868	2703	7	.	.	.
hvd.rsl868	2704	1	Place	place	NN
hvd.rsl868	2704	2	jars	jar	NNS
hvd.rsl868	2704	3	in	in	IN
hvd.rsl868	2704	4	a	a	DT
hvd.rsl868	2704	5	stone	stone	NN
hvd.rsl868	2704	6	crock	crock	NN
hvd.rsl868	2704	7	with	with	IN
hvd.rsl868	2704	8	thin	thin	JJ
hvd.rsl868	2704	9	strips	strip	NNS
hvd.rsl868	2704	10	of	of	IN
hvd.rsl868	2704	11	board	board	NN
hvd.rsl868	2704	12	or	or	CC
hvd.rsl868	2704	13	a	a	DT
hvd.rsl868	2704	14	cloth	cloth	NN
hvd.rsl868	2704	15	under	under	IN
hvd.rsl868	2704	16	them	-PRON-	PRP
hvd.rsl868	2704	17	and	and	CC
hvd.rsl868	2704	18	pour	pour	VB
hvd.rsl868	2704	19	around	around	IN
hvd.rsl868	2704	20	them	-PRON-	PRP
hvd.rsl868	2704	21	enough	enough	JJ
hvd.rsl868	2704	22	boiling	boiling	NN
hvd.rsl868	2704	23	water	water	NN
hvd.rsl868	2704	24	to	to	TO
hvd.rsl868	2704	25	fill	fill	VB
hvd.rsl868	2704	26	crock	crock	NN
hvd.rsl868	2704	27	up	up	RP
hvd.rsl868	2704	28	to	to	IN
hvd.rsl868	2704	29	the	the	DT
hvd.rsl868	2704	30	rubbers	rubber	NNS
hvd.rsl868	2704	31	on	on	IN
hvd.rsl868	2704	32	jars	jar	NNS
hvd.rsl868	2704	33	.	.	.
hvd.rsl868	2705	1	Cover	cover	VB
hvd.rsl868	2705	2	with	with	IN
hvd.rsl868	2705	3	blankets	blanket	NNS
hvd.rsl868	2705	4	,	,	,
hvd.rsl868	2705	5	carpets	carpet	NNS
hvd.rsl868	2705	6	,	,	,
hvd.rsl868	2705	7	etc	etc	FW
hvd.rsl868	2705	8	.	.	FW
hvd.rsl868	2705	9	,	,	,
hvd.rsl868	2705	10	to	to	TO
hvd.rsl868	2705	11	exclude	exclude	VB
hvd.rsl868	2705	12	air	air	NN
hvd.rsl868	2705	13	,	,	,
hvd.rsl868	2705	14	and	and	CC
hvd.rsl868	2705	15	leave	leave	VB
hvd.rsl868	2705	16	over	over	IN
hvd.rsl868	2705	17	night	night	NN
hvd.rsl868	2705	18	or	or	CC
hvd.rsl868	2705	19	until	until	IN
hvd.rsl868	2705	20	the	the	DT
hvd.rsl868	2705	21	water	water	NN
hvd.rsl868	2705	22	is	be	VBZ
hvd.rsl868	2705	23	cold	cold	JJ
hvd.rsl868	2705	24	.	.	.
hvd.rsl868	2706	1	Canned	can	VBN
hvd.rsl868	2706	2	in	in	IN
hvd.rsl868	2706	3	this	this	DT
hvd.rsl868	2706	4	way	way	NN
hvd.rsl868	2706	5	soft	soft	JJ
hvd.rsl868	2706	6	fruits	fruit	NNS
hvd.rsl868	2706	7	keep	keep	VBP
hvd.rsl868	2706	8	both	both	DT
hvd.rsl868	2706	9	shape	shape	NN
hvd.rsl868	2706	10	and	and	CC
hvd.rsl868	2706	11	color	color	NN
hvd.rsl868	2706	12	,	,	,
hvd.rsl868	2706	13	and	and	CC
hvd.rsl868	2706	14	very	very	RB
hvd.rsl868	2706	15	nearly	nearly	RB
hvd.rsl868	2706	16	resemble	resemble	VB
hvd.rsl868	2706	17	fresh	fresh	JJ
hvd.rsl868	2706	18	fruit	fruit	NN
hvd.rsl868	2706	19	.	.	.
hvd.rsl868	2707	1	Fruits	fruit	NNS
hvd.rsl868	2707	2	that	that	WDT
hvd.rsl868	2707	3	lose	lose	VBP
hvd.rsl868	2707	4	color	color	NN
hvd.rsl868	2707	5	,	,	,
hvd.rsl868	2707	6	such	such	JJ
hvd.rsl868	2707	7	as	as	IN
hvd.rsl868	2707	8	strawberries	strawberry	NNS
hvd.rsl868	2707	9	or	or	CC
hvd.rsl868	2707	10	red	red	JJ
hvd.rsl868	2707	11	raspberries	raspberry	NNS
hvd.rsl868	2707	12	,	,	,
hvd.rsl868	2707	13	should	should	MD
hvd.rsl868	2707	14	have	have	VB
hvd.rsl868	2707	15	paper	paper	NN
hvd.rsl868	2707	16	bags	bag	NNS
hvd.rsl868	2707	17	or	or	CC
hvd.rsl868	2707	18	pasteboard	pasteboard	NN
hvd.rsl868	2707	19	boxes	box	NNS
hvd.rsl868	2707	20	slipped	slip	VBD
hvd.rsl868	2707	21	over	over	IN
hvd.rsl868	2707	22	them	-PRON-	PRP
hvd.rsl868	2707	23	to	to	TO
hvd.rsl868	2707	24	exclude	exclude	VB
hvd.rsl868	2707	25	the	the	DT
hvd.rsl868	2707	26	light	light	NN
hvd.rsl868	2707	27	.	.	.
hvd.rsl868	2708	1	Canned	Canned	NNP
hvd.rsl868	2708	2	Strawberries	Strawberries	NNP
hvd.rsl868	2708	3	,	,	,
hvd.rsl868	2708	4	No	no	UH
hvd.rsl868	2708	5	.	.	.
hvd.rsl868	2709	1	3.—Fill	3.—Fill	NNP
hvd.rsl868	2709	2	a	a	DT
hvd.rsl868	2709	3	quart	quart	NN
hvd.rsl868	2709	4	jar	jar	NN
hvd.rsl868	2709	5	with	with	IN
hvd.rsl868	2709	6	large	large	JJ
hvd.rsl868	2709	7	,	,	,
hvd.rsl868	2709	8	ripe	ripe	JJ
hvd.rsl868	2709	9	berries	berry	NNS
hvd.rsl868	2709	10	,	,	,
hvd.rsl868	2709	11	from	from	IN
hvd.rsl868	2709	12	which	which	WDT
hvd.rsl868	2709	13	the	the	DT
hvd.rsl868	2709	14	hulls	hull	NNS
hvd.rsl868	2709	15	have	have	VBP
hvd.rsl868	2709	16	been	be	VBN
hvd.rsl868	2709	17	taken	take	VBN
hvd.rsl868	2709	18	;	;	:
hvd.rsl868	2709	19	fill	fill	VB
hvd.rsl868	2709	20	the	the	DT
hvd.rsl868	2709	21	jar	jar	NN
hvd.rsl868	2709	22	with	with	IN
hvd.rsl868	2709	23	cold	cold	JJ
hvd.rsl868	2709	24	water	water	NN
hvd.rsl868	2709	25	;	;	:
hvd.rsl868	2709	26	then	then	RB
hvd.rsl868	2709	27	pour	pour	VB
hvd.rsl868	2709	28	it	-PRON-	PRP
hvd.rsl868	2709	29	out	out	RP
hvd.rsl868	2709	30	again	again	RB
hvd.rsl868	2709	31	into	into	IN
hvd.rsl868	2709	32	a	a	DT
hvd.rsl868	2709	33	measure	measure	NN
hvd.rsl868	2709	34	.	.	.
hvd.rsl868	2710	1	For	for	IN
hvd.rsl868	2710	2	every	every	DT
hvd.rsl868	2710	3	twelve	twelve	CD
hvd.rsl868	2710	4	jars	jar	NNS
hvd.rsl868	2710	5	to	to	TO
hvd.rsl868	2710	6	be	be	VB
hvd.rsl868	2710	7	put	put	VBN
hvd.rsl868	2710	8	up	up	RP
hvd.rsl868	2710	9	use	use	NN
hvd.rsl868	2710	10	thirteen	thirteen	CD
hvd.rsl868	2710	11	of	of	IN
hvd.rsl868	2710	12	these	these	DT
hvd.rsl868	2710	13	measures	measure	NNS
hvd.rsl868	2710	14	of	of	IN
hvd.rsl868	2710	15	water	water	NN
hvd.rsl868	2710	16	and	and	CC
hvd.rsl868	2710	17	in	in	IN
hvd.rsl868	2710	18	it	-PRON-	PRP
hvd.rsl868	2710	19	dissolve	dissolve	VB
hvd.rsl868	2710	20	six	six	CD
hvd.rsl868	2710	21	pounds	pound	NNS
hvd.rsl868	2710	22	of	of	IN
hvd.rsl868	2710	23	sugar	sugar	NN
hvd.rsl868	2710	24	.	.	.
hvd.rsl868	2711	1	Pack	pack	VB
hvd.rsl868	2711	2	the	the	DT
hvd.rsl868	2711	3	jar	jar	NN
hvd.rsl868	2711	4	with	with	IN
hvd.rsl868	2711	5	berries	berry	NNS
hvd.rsl868	2711	6	as	as	RB
hvd.rsl868	2711	7	closely	closely	RB
hvd.rsl868	2711	8	as	as	IN
hvd.rsl868	2711	9	possible	possible	JJ
hvd.rsl868	2711	10	without	without	IN
hvd.rsl868	2711	11	mashing	mash	VBG
hvd.rsl868	2711	12	them	-PRON-	PRP
hvd.rsl868	2711	13	.	.	.
hvd.rsl868	2712	1	Fill	fill	VB
hvd.rsl868	2712	2	each	each	DT
hvd.rsl868	2712	3	jar	jar	NN
hvd.rsl868	2712	4	up	up	RP
hvd.rsl868	2712	5	to	to	IN
hvd.rsl868	2712	6	the	the	DT
hvd.rsl868	2712	7	shoulder	shoulder	NN
hvd.rsl868	2712	8	with	with	IN
hvd.rsl868	2712	9	syrup	syrup	NN
hvd.rsl868	2712	10	,	,	,
hvd.rsl868	2712	11	cover	cover	VBP
hvd.rsl868	2712	12	loosely	loosely	RB
hvd.rsl868	2712	13	with	with	IN
hvd.rsl868	2712	14	the	the	DT
hvd.rsl868	2712	15	lid	lid	NN
hvd.rsl868	2712	16	and	and	CC
hvd.rsl868	2712	17	set	set	VBD
hvd.rsl868	2712	18	it	-PRON-	PRP
hvd.rsl868	2712	19	in	in	IN
hvd.rsl868	2712	20	a	a	DT
hvd.rsl868	2712	21	large	large	JJ
hvd.rsl868	2712	22	boiler	boiler	NN
hvd.rsl868	2712	23	,	,	,
hvd.rsl868	2712	24	which	which	WDT
hvd.rsl868	2712	25	should	should	MD
hvd.rsl868	2712	26	have	have	VB
hvd.rsl868	2712	27	a	a	DT
hvd.rsl868	2712	28	loosely	loosely	RB
hvd.rsl868	2712	29	fitting	fitting	JJ
hvd.rsl868	2712	30	wooden	wooden	JJ
hvd.rsl868	2712	31	bottom	bottom	NN
hvd.rsl868	2712	32	pierced	pierce	VBN
hvd.rsl868	2712	33	with	with	IN
hvd.rsl868	2712	34	holes	hole	NNS
hvd.rsl868	2712	35	.	.	.
hvd.rsl868	2713	1	If	if	IN
hvd.rsl868	2713	2	set	set	VBN
hvd.rsl868	2713	3	on	on	IN
hvd.rsl868	2713	4	the	the	DT
hvd.rsl868	2713	5	metal	metal	NN
hvd.rsl868	2713	6	bottom	bottom	NN
hvd.rsl868	2713	7	the	the	DT
hvd.rsl868	2713	8	jars	jar	NNS
hvd.rsl868	2713	9	are	be	VBP
hvd.rsl868	2713	10	liable	liable	JJ
hvd.rsl868	2713	11	to	to	TO
hvd.rsl868	2713	12	crack	crack	VB
hvd.rsl868	2713	13	.	.	.
hvd.rsl868	2714	1	When	when	WRB
hvd.rsl868	2714	2	the	the	DT
hvd.rsl868	2714	3	boiler	boiler	NN
hvd.rsl868	2714	4	is	be	VBZ
hvd.rsl868	2714	5	full	full	JJ
hvd.rsl868	2714	6	of	of	IN
hvd.rsl868	2714	7	jars	jar	NNS
hvd.rsl868	2714	8	pour	pour	VBP
hvd.rsl868	2714	9	in	in	IN
hvd.rsl868	2714	10	cold	cold	JJ
hvd.rsl868	2714	11	water	water	NN
hvd.rsl868	2714	12	up	up	IN
hvd.rsl868	2714	13	to	to	IN
hvd.rsl868	2714	14	their	-PRON-	PRP$
hvd.rsl868	2714	15	shoulders	shoulder	NNS
hvd.rsl868	2714	16	;	;	:
hvd.rsl868	2714	17	cover	cover	VB
hvd.rsl868	2714	18	it	-PRON-	PRP
hvd.rsl868	2714	19	and	and	CC
hvd.rsl868	2714	20	set	set	VBD
hvd.rsl868	2714	21	it	-PRON-	PRP
hvd.rsl868	2714	22	on	on	IN
hvd.rsl868	2714	23	the	the	DT
hvd.rsl868	2714	24	fire	fire	NN
hvd.rsl868	2714	25	.	.	.
hvd.rsl868	2715	1	At	at	IN
hvd.rsl868	2715	2	the	the	DT
hvd.rsl868	2715	3	same	same	JJ
hvd.rsl868	2715	4	time	time	NN
hvd.rsl868	2715	5	put	put	VBD
hvd.rsl868	2715	6	the	the	DT
hvd.rsl868	2715	7	surplus	surplus	NN
hvd.rsl868	2715	8	syrup	syrup	NN
hvd.rsl868	2715	9	in	in	IN
hvd.rsl868	2715	10	a	a	DT
hvd.rsl868	2715	11	saucepan	saucepan	NN
hvd.rsl868	2715	12	and	and	CC
hvd.rsl868	2715	13	allow	allow	VB
hvd.rsl868	2715	14	it	-PRON-	PRP
hvd.rsl868	2715	15	to	to	TO
hvd.rsl868	2715	16	become	become	VB
hvd.rsl868	2715	17	hot	hot	JJ
hvd.rsl868	2715	18	.	.	.
hvd.rsl868	2716	1	As	as	RB
hvd.rsl868	2716	2	soon	soon	RB
hvd.rsl868	2716	3	as	as	IN
hvd.rsl868	2716	4	the	the	DT
hvd.rsl868	2716	5	water	water	NN
hvd.rsl868	2716	6	in	in	IN
hvd.rsl868	2716	7	the	the	DT
hvd.rsl868	2716	8	boiler	boiler	NN
hvd.rsl868	2716	9	begins	begin	VBZ
hvd.rsl868	2716	10	to	to	TO
hvd.rsl868	2716	11	boil	boil	VB
hvd.rsl868	2716	12	note	note	VB
hvd.rsl868	2716	13	the	the	DT
hvd.rsl868	2716	14	time	time	NN
hvd.rsl868	2716	15	,	,	,
hvd.rsl868	2716	16	and	and	CC
hvd.rsl868	2716	17	when	when	WRB
hvd.rsl868	2716	18	it	-PRON-	PRP
hvd.rsl868	2716	19	has	have	VBZ
hvd.rsl868	2716	20	boiled	boil	VBN
hvd.rsl868	2716	21	for	for	IN
hvd.rsl868	2716	22	eight	eight	CD
hvd.rsl868	2716	23	minutes	minute	NNS
hvd.rsl868	2716	24	remove	remove	VBP
hvd.rsl868	2716	25	the	the	DT
hvd.rsl868	2716	26	boiler	boiler	NN
hvd.rsl868	2716	27	from	from	IN
hvd.rsl868	2716	28	the	the	DT
hvd.rsl868	2716	29	fire	fire	NN
hvd.rsl868	2716	30	.	.	.
hvd.rsl868	2717	1	Take	take	VB
hvd.rsl868	2717	2	out	out	RP
hvd.rsl868	2717	3	one	one	CD
hvd.rsl868	2717	4	jar	jar	NN
hvd.rsl868	2717	5	at	at	IN
hvd.rsl868	2717	6	a	a	DT
hvd.rsl868	2717	7	time	time	NN
hvd.rsl868	2717	8	,	,	,
hvd.rsl868	2717	9	fiil	fiil	JJ
hvd.rsl868	2717	10	it	-PRON-	PRP
hvd.rsl868	2717	11	even	even	RB
hvd.rsl868	2717	12	with	with	IN
hvd.rsl868	2717	13	the	the	DT
hvd.rsl868	2717	14	hot	hot	JJ
hvd.rsl868	2717	15	syrup	syrup	NN
hvd.rsl868	2717	16	-	-	:
hvd.rsl868	2717	17	in	in	IN
hvd.rsl868	2717	18	the	the	DT
hvd.rsl868	2717	19	saucepan	saucepan	NN
hvd.rsl868	2717	20	,	,	,
hvd.rsl868	2717	21	fasten	fasten	VB
hvd.rsl868	2717	22	it	-PRON-	PRP
hvd.rsl868	2717	23	airtight	airtight	JJ
hvd.rsl868	2717	24	and	and	CC
hvd.rsl868	2717	25	stand	stand	VB
hvd.rsl868	2717	26	it	-PRON-	PRP
hvd.rsl868	2717	27	back	back	RB
hvd.rsl868	2717	28	in	in	IN
hvd.rsl868	2717	29	the	the	DT
hvd.rsl868	2717	30	boiler	boiler	NN
hvd.rsl868	2717	31	until	until	IN
hvd.rsl868	2717	32	all	all	DT
hvd.rsl868	2717	33	are	be	VBP
hvd.rsl868	2717	34	filled	fill	VBN
hvd.rsl868	2717	35	and	and	CC
hvd.rsl868	2717	36	covered	cover	VBN
hvd.rsl868	2717	37	;	;	:
hvd.rsl868	2717	38	let	let	VB
hvd.rsl868	2717	39	them	-PRON-	PRP
hvd.rsl868	2717	40	stand	stand	VB
hvd.rsl868	2717	41	there	there	RB
hvd.rsl868	2717	42	until	until	IN
hvd.rsl868	2717	43	cold	cold	JJ
hvd.rsl868	2717	44	,	,	,
hvd.rsl868	2717	45	and	and	CC
hvd.rsl868	2717	46	then	then	RB
hvd.rsl868	2717	47	store	store	VB
hvd.rsl868	2717	48	in	in	IN
hvd.rsl868	2717	49	a	a	DT
hvd.rsl868	2717	50	cool	cool	JJ
hvd.rsl868	2717	51	place	place	NN
hvd.rsl868	2717	52	.	.	.
hvd.rsl868	2718	1	Uncooked	Uncooked	NNP
hvd.rsl868	2718	2	Canned	Canned	NNP
hvd.rsl868	2718	3	Strawberries.—A	Strawberries.—A	NNP
hvd.rsl868	2718	4	correspondent	correspondent	NN
hvd.rsl868	2718	5	of	of	IN
hvd.rsl868	2718	6	the	the	DT
hvd.rsl868	2718	7	Chicago	Chicago	NNP
hvd.rsl868	2718	8	Record	Record	NNP
hvd.rsl868	2718	9	-	-	HYPH
hvd.rsl868	2718	10	Herald	Herald	NNP
hvd.rsl868	2718	11	says	say	VBZ
hvd.rsl868	2718	12	that	that	IN
hvd.rsl868	2718	13	she	-PRON-	PRP
hvd.rsl868	2718	14	has	have	VBZ
hvd.rsl868	2718	15	preserved	preserve	VBN
hvd.rsl868	2718	16	strawberries	strawberry	NNS
hvd.rsl868	2718	17	and	and	CC
hvd.rsl868	2718	18	red	red	JJ
hvd.rsl868	2718	19	raspber-	raspber-	JJ
hvd.rsl868	2718	20	lies	lie	VBZ
hvd.rsl868	2718	21	without	without	IN
hvd.rsl868	2718	22	cooking	cook	VBG
hvd.rsl868	2718	23	for	for	IN
hvd.rsl868	2718	24	years	year	NNS
hvd.rsl868	2718	25	with	with	IN
hvd.rsl868	2718	26	entire	entire	JJ
hvd.rsl868	2718	27	success	success	NN
hvd.rsl868	2718	28	.	.	.
hvd.rsl868	2719	1	Her	-PRON-	PRP$
hvd.rsl868	2719	2	method	method	NN
hvd.rsl868	2719	3	is	be	VBZ
hvd.rsl868	2719	4	as	as	IN
hvd.rsl868	2719	5	fol-	fol-	JJ
hvd.rsl868	2719	6	lows	low	NNS
hvd.rsl868	2719	7	:	:	:
hvd.rsl868	2719	8	Mash	mash	VB
hvd.rsl868	2719	9	together	together	RB
hvd.rsl868	2719	10	with	with	IN
hvd.rsl868	2719	11	a	a	DT
hvd.rsl868	2719	12	silver	silver	NN
hvd.rsl868	2719	13	fork	fork	VB
hvd.rsl868	2719	14	equal	equal	JJ
hvd.rsl868	2719	15	quantities	quantity	NNS
hvd.rsl868	2719	16	of	of	IN
hvd.rsl868	2719	17	fruit	fruit	NN
hvd.rsl868	2719	18	and	and	CC
hvd.rsl868	2719	19	sugar	sugar	NN
hvd.rsl868	2719	20	.	.	.
hvd.rsl868	2720	1	Let	let	VB
hvd.rsl868	2720	2	stand	stand	VB
hvd.rsl868	2720	3	for	for	IN
hvd.rsl868	2720	4	an	an	DT
hvd.rsl868	2720	5	hour	hour	NN
hvd.rsl868	2720	6	or	or	CC
hvd.rsl868	2720	7	more	more	JJR
hvd.rsl868	2720	8	until	until	IN
hvd.rsl868	2720	9	the	the	DT
hvd.rsl868	2720	10	sugar	sugar	NN
hvd.rsl868	2720	11	is	be	VBZ
hvd.rsl868	2720	12	entirely	entirely	RB
hvd.rsl868	2720	13	dissolved	dissolve	VBN
hvd.rsl868	2720	14	.	.	.
hvd.rsl868	2721	1	Then	then	RB
hvd.rsl868	2721	2	put	put	VBN
hvd.rsl868	2721	3	into	into	IN
hvd.rsl868	2721	4	jelly	jelly	JJ
hvd.rsl868	2721	5	glasses	glass	NNS
hvd.rsl868	2721	6	or	or	CC
hvd.rsl868	2721	7	pint	pint	NN
hvd.rsl868	2721	8	jars	jar	NNS
hvd.rsl868	2721	9	,	,	,
hvd.rsl868	2721	10	filling	fill	VBG
hvd.rsl868	2721	11	to	to	IN
hvd.rsl868	2721	12	the	the	DT
hvd.rsl868	2721	13	brim	brim	NN
hvd.rsl868	2721	14	.	.	.
hvd.rsl868	2722	1	Leave	leave	VB
hvd.rsl868	2722	2	un-	un-	NN
hvd.rsl868	2722	3	covered	cover	VBN
hvd.rsl868	2722	4	for	for	IN
hvd.rsl868	2722	5	&	&	CC
hvd.rsl868	2722	6	hours	hour	NNS
hvd.rsl868	2722	7	in	in	IN
hvd.rsl868	2722	8	an	an	DT
hvd.rsl868	2722	9	open	open	JJ
hvd.rsl868	2722	10	window	window	NN
hvd.rsl868	2722	11	exposed	expose	VBN
hvd.rsl868	2722	12	to	to	IN
hvd.rsl868	2722	13	the	the	DT
hvd.rsl868	2722	14	sun	sun	NN
hvd.rsl868	2722	15	.	.	.
hvd.rsl868	2723	1	Then	then	RB
hvd.rsl868	2723	2	seal	seal	VB
hvd.rsl868	2723	3	in	in	RP
hvd.rsl868	2723	4	the	the	DT
hvd.rsl868	2723	5	usual	usual	JJ
hvd.rsl868	2723	6	way	way	NN
hvd.rsl868	2723	7	and	and	CC
hvd.rsl868	2723	8	keep	keep	VB
hvd.rsl868	2723	9	in	in	IN
hvd.rsl868	2723	10	a	a	DT
hvd.rsl868	2723	11	cool	cool	JJ
hvd.rsl868	2723	12	,	,	,
hvd.rsl868	2723	13	dark	dark	JJ
hvd.rsl868	2723	14	place	place	NN
hvd.rsl868	2723	15	.	.	.
hvd.rsl868	2724	1	The	the	DT
hvd.rsl868	2724	2	flavor	flavor	NN
hvd.rsl868	2724	3	of	of	IN
hvd.rsl868	2724	4	the	the	DT
hvd.rsl868	2724	5	ber-	ber-	JJ
hvd.rsl868	2724	6	ries	ries	NNP
hvd.rsl868	2724	7	is	be	VBZ
hvd.rsl868	2724	8	as	as	IN
hvd.rsl868	2724	9	when	when	WRB
hvd.rsl868	2724	10	picked	pick	VBN
hvd.rsl868	2724	11	,	,	,
hvd.rsl868	2724	12	and	and	CC
hvd.rsl868	2724	13	the	the	DT
hvd.rsl868	2724	14	jam	jam	NN
hvd.rsl868	2724	15	is	be	VBZ
hvd.rsl868	2724	16	rich	rich	JJ
hvd.rsl868	2724	17	and	and	CC
hvd.rsl868	2724	18	delicious	delicious	JJ
hvd.rsl868	2724	19	.	.	.
hvd.rsl868	2725	1	All	all	DT
hvd.rsl868	2725	2	utensils	utensil	NNS
hvd.rsl868	2725	3	used	use	VBN
hvd.rsl868	2725	4	must	must	MD
hvd.rsl868	2725	5	be	be	VB
hvd.rsl868	2725	6	absolutely	absolutely	RB
hvd.rsl868	2725	7	clean	clean	JJ
hvd.rsl868	2725	8	and	and	CC
hvd.rsl868	2725	9	jars	jar	NNS
hvd.rsl868	2725	10	sterilized	sterilize	VBN
hvd.rsl868	2725	11	.	.	.
hvd.rsl868	2726	1	Dried	dry	VBN
hvd.rsl868	2726	2	Strawberries.—One	strawberries.—one	CD
hvd.rsl868	2726	3	quart	quart	NN
hvd.rsl868	2726	4	of	of	IN
hvd.rsl868	2726	5	strawberries	strawberry	NNS
hvd.rsl868	2726	6	,	,	,
hvd.rsl868	2726	7	clean	clean	VB
hvd.rsl868	2726	8	off	off	RP
hvd.rsl868	2726	9	the	the	DT
hvd.rsl868	2726	10	stem	stem	NN
hvd.rsl868	2726	11	and	and	CC
hvd.rsl868	2726	12	hull	hull	NN
hvd.rsl868	2726	13	.	.	.
hvd.rsl868	2727	1	Wash	wash	VB
hvd.rsl868	2727	2	;	;	:
hvd.rsl868	2727	3	add	add	VB
hvd.rsl868	2727	4	one	one	CD
hvd.rsl868	2727	5	pound	pound	NN
hvd.rsl868	2727	6	of	of	IN
hvd.rsl868	2727	7	granulated	granulated	JJ
hvd.rsl868	2727	8	sugar	sugar	NN
hvd.rsl868	2727	9	,	,	,
hvd.rsl868	2727	10	put	put	VBN
hvd.rsl868	2727	11	in	in	RP
hvd.rsl868	2727	12	a	a	DT
hvd.rsl868	2727	13	porcelain	porcelain	NN
hvd.rsl868	2727	14	or	or	CC
hvd.rsl868	2727	15	granite	granite	NN
hvd.rsl868	2727	16	kettle	kettle	NN
hvd.rsl868	2727	17	,	,	,
hvd.rsl868	2727	18	set	set	VBN
hvd.rsl868	2727	19	on	on	IN
hvd.rsl868	2727	20	stove	stove	NN
hvd.rsl868	2727	21	,	,	,
hvd.rsl868	2727	22	and	and	CC
hvd.rsl868	2727	23	heat	heat	VBP
hvd.rsl868	2727	24	gently	gently	RB
hvd.rsl868	2727	25	till	till	IN
hvd.rsl868	2727	26	they	-PRON-	PRP
hvd.rsl868	2727	27	come	come	VBP
hvd.rsl868	2727	28	to	to	IN
hvd.rsl868	2727	29	a	a	DT
hvd.rsl868	2727	30	boiling	boiling	NN
hvd.rsl868	2727	31	point	point	NN
hvd.rsl868	2727	32	,	,	,
hvd.rsl868	2727	33	then	then	RB
hvd.rsl868	2727	34	boil	boil	VB
hvd.rsl868	2727	35	hard	hard	RB
hvd.rsl868	2727	36	for	for	IN
hvd.rsl868	2727	37	20	20	CD
hvd.rsl868	2727	38	minutes	minute	NNS
hvd.rsl868	2727	39	.	.	.
hvd.rsl868	2728	1	Do	do	VB
hvd.rsl868	2728	2	not	not	RB
hvd.rsl868	2728	3	stir	stir	VB
hvd.rsl868	2728	4	,	,	,
hvd.rsl868	2728	5	just	just	RB
hvd.rsl868	2728	6	shake	shake	VB
hvd.rsl868	2728	7	the	the	DT
hvd.rsl868	2728	8	kettle	kettle	NN
hvd.rsl868	2728	9	142	142	CD
hvd.rsl868	2728	10	THE	the	DT
hvd.rsl868	2728	11	RURAL	rural	JJ
hvd.rsl868	2728	12	COOK	COOK	NNP
hvd.rsl868	2728	13	BOOK	book	NN
hvd.rsl868	2728	14	.	.	.
hvd.rsl868	2729	1	enongh	enongh	NNP
hvd.rsl868	2729	2	to	to	TO
hvd.rsl868	2729	3	keep	keep	VB
hvd.rsl868	2729	4	from	from	IN
hvd.rsl868	2729	5	burning	burn	VBG
hvd.rsl868	2729	6	,	,	,
hvd.rsl868	2729	7	then	then	RB
hvd.rsl868	2729	8	pour	pour	VB
hvd.rsl868	2729	9	out	out	RP
hvd.rsl868	2729	10	on	on	IN
hvd.rsl868	2729	11	large	large	JJ
hvd.rsl868	2729	12	plates	plate	NNS
hvd.rsl868	2729	13	,	,	,
hvd.rsl868	2729	14	and	and	CC
hvd.rsl868	2729	15	dry	dry	JJ
hvd.rsl868	2729	16	in	in	IN
hvd.rsl868	2729	17	the	the	DT
hvd.rsl868	2729	18	sun	sun	NN
hvd.rsl868	2729	19	for	for	IN
hvd.rsl868	2729	20	at	at	RB
hvd.rsl868	2729	21	least	least	RBS
hvd.rsl868	2729	22	three	three	CD
hvd.rsl868	2729	23	days	day	NNS
hvd.rsl868	2729	24	,	,	,
hvd.rsl868	2729	25	or	or	CC
hvd.rsl868	2729	26	until	until	IN
hvd.rsl868	2729	27	the	the	DT
hvd.rsl868	2729	28	juice	juice	NN
hvd.rsl868	2729	29	has	have	VBZ
hvd.rsl868	2729	30	become	become	VBN
hvd.rsl868	2729	31	jellied	jellied	JJ
hvd.rsl868	2729	32	;	;	:
hvd.rsl868	2729	33	'	'	''
hvd.rsl868	2729	34	t	t	NN
hvd.rsl868	2729	35	may	may	MD
hvd.rsl868	2729	36	take	take	VB
hvd.rsl868	2729	37	a	a	DT
hvd.rsl868	2729	38	longer	long	JJR
hvd.rsl868	2729	39	time	time	NN
hvd.rsl868	2729	40	or	or	CC
hvd.rsl868	2729	41	a	a	DT
hvd.rsl868	2729	42	little	little	JJ
hvd.rsl868	2729	43	less	less	JJR
hvd.rsl868	2729	44	according	accord	VBG
hvd.rsl868	2729	45	to	to	IN
hvd.rsl868	2729	46	heat	heat	NN
hvd.rsl868	2729	47	of	of	IN
hvd.rsl868	2729	48	sun	sun	NN
hvd.rsl868	2729	49	.	.	.
hvd.rsl868	2730	1	Do	do	VB
hvd.rsl868	2730	2	not	not	RB
hvd.rsl868	2730	3	let	let	VB
hvd.rsl868	2730	4	them	-PRON-	PRP
hvd.rsl868	2730	5	stay	stay	VB
hvd.rsl868	2730	6	out	out	IN
hvd.rsl868	2730	7	of	of	IN
hvd.rsl868	2730	8	doors	door	NNS
hvd.rsl868	2730	9	over	over	IN
hvd.rsl868	2730	10	night	night	NN
hvd.rsl868	2730	11	,	,	,
hvd.rsl868	2730	12	as	as	IN
hvd.rsl868	2730	13	the	the	DT
hvd.rsl868	2730	14	dew	dew	NN
hvd.rsl868	2730	15	will	will	MD
hvd.rsl868	2730	16	cause	cause	VB
hvd.rsl868	2730	17	the	the	DT
hvd.rsl868	2730	18	juice	juice	NN
hvd.rsl868	2730	19	to	to	TO
hvd.rsl868	2730	20	get	get	VB
hvd.rsl868	2730	21	thin	thin	JJ
hvd.rsl868	2730	22	again	again	RB
hvd.rsl868	2730	23	.	.	.
hvd.rsl868	2731	1	When	when	WRB
hvd.rsl868	2731	2	-	-	:
hvd.rsl868	2731	3	the	the	DT
hvd.rsl868	2731	4	juice	juice	NN
hvd.rsl868	2731	5	has	have	VBZ
hvd.rsl868	2731	6	become	become	VBN
hvd.rsl868	2731	7	jellied	jellied	JJ
hvd.rsl868	2731	8	,	,	,
hvd.rsl868	2731	9	pack	pack	NN
hvd.rsl868	2731	10	in	in	IN
hvd.rsl868	2731	11	jars	jar	NNS
hvd.rsl868	2731	12	and	and	CC
hvd.rsl868	2731	13	make	make	VB
hvd.rsl868	2731	14	airtight	airtight	JJ
hvd.rsl868	2731	15	.	.	.
hvd.rsl868	2732	1	These	these	DT
hvd.rsl868	2732	2	are	be	VBP
hvd.rsl868	2732	3	most	most	RBS
hvd.rsl868	2732	4	delicious	delicious	JJ
hvd.rsl868	2732	5	and	and	CC
hvd.rsl868	2732	6	very	very	RB
hvd.rsl868	2732	7	delicate	delicate	JJ
hvd.rsl868	2732	8	in	in	IN
hvd.rsl868	2732	9	flavor	flavor	NN
hvd.rsl868	2732	10	;	;	:
hvd.rsl868	2732	11	the	the	DT
hvd.rsl868	2732	12	berries	berry	NNS
hvd.rsl868	2732	13	are	be	VBP
hvd.rsl868	2732	14	whole	whole	JJ
hvd.rsl868	2732	15	and	and	CC
hvd.rsl868	2732	16	cleai	cleai	JJ
hvd.rsl868	2732	17	.	.	.
hvd.rsl868	2733	1	Strawberry	Strawberry	NNP
hvd.rsl868	2733	2	and	and	CC
hvd.rsl868	2733	3	Currant	Currant	NNP
hvd.rsl868	2733	4	Jam.—To	Jam.—To	NNP
hvd.rsl868	2733	5	every	every	DT
hvd.rsl868	2733	6	pound	pound	NN
hvd.rsl868	2733	7	of	of	IN
hvd.rsl868	2733	8	fruit	fruit	NN
hvd.rsl868	2733	9	allow	allow	VBP
hvd.rsl868	2733	10	three-	three-	NN
hvd.rsl868	2733	11	quarters	quarter	NNS
hvd.rsl868	2733	12	of	of	IN
hvd.rsl868	2733	13	a	a	DT
hvd.rsl868	2733	14	pound	pound	NN
hvd.rsl868	2733	15	of	of	IN
hvd.rsl868	2733	16	sugar	sugar	NN
hvd.rsl868	2733	17	,	,	,
hvd.rsl868	2733	18	also	also	RB
hvd.rsl868	2733	19	one	one	CD
hvd.rsl868	2733	20	pint	pint	NN
hvd.rsl868	2733	21	of	of	IN
hvd.rsl868	2733	22	red	red	JJ
hvd.rsl868	2733	23	currant	currant	JJ
hvd.rsl868	2733	24	juice	juice	NN
hvd.rsl868	2733	25	to	to	IN
hvd.rsl868	2733	26	every	every	DT
hvd.rsl868	2733	27	four	four	CD
hvd.rsl868	2733	28	pounds	pound	NNS
hvd.rsl868	2733	29	of	of	IN
hvd.rsl868	2733	30	the	the	DT
hvd.rsl868	2733	31	berries	berry	NNS
hvd.rsl868	2733	32	.	.	.
hvd.rsl868	2734	1	Boil	boil	VB
hvd.rsl868	2734	2	the	the	DT
hvd.rsl868	2734	3	currant	currant	JJ
hvd.rsl868	2734	4	juice	juice	NN
hvd.rsl868	2734	5	with	with	IN
hvd.rsl868	2734	6	the	the	DT
hvd.rsl868	2734	7	strawberries	strawberry	NNS
hvd.rsl868	2734	8	for	for	IN
hvd.rsl868	2734	9	half	half	PDT
hvd.rsl868	2734	10	an	an	DT
hvd.rsl868	2734	11	hour	hour	NN
hvd.rsl868	2734	12	,	,	,
hvd.rsl868	2734	13	stirring	stir	VBG
hvd.rsl868	2734	14	all	all	PDT
hvd.rsl868	2734	15	the	the	DT
hvd.rsl868	2734	16	time	time	NN
hvd.rsl868	2734	17	,	,	,
hvd.rsl868	2734	18	then	then	RB
hvd.rsl868	2734	19	add	add	VB
hvd.rsl868	2734	20	the	the	DT
hvd.rsl868	2734	21	sugar	sugar	NN
hvd.rsl868	2734	22	and	and	CC
hvd.rsl868	2734	23	boil	boil	VB
hvd.rsl868	2734	24	20	20	CD
hvd.rsl868	2734	25	minutes	minute	NNS
hvd.rsl868	2734	26	longer	long	RBR
hvd.rsl868	2734	27	,	,	,
hvd.rsl868	2734	28	skimming	skim	VBG
hvd.rsl868	2734	29	carefully	carefully	RB
hvd.rsl868	2734	30	.	.	.
hvd.rsl868	2735	1	Put	put	VB
hvd.rsl868	2735	2	in	in	RP
hvd.rsl868	2735	3	small	small	JJ
hvd.rsl868	2735	4	jars	jar	NNS
hvd.rsl868	2735	5	or	or	CC
hvd.rsl868	2735	6	tumblers	tumbler	NNS
hvd.rsl868	2735	7	with	with	IN
hvd.rsl868	2735	8	paraffin	paraffin	NN
hvd.rsl868	2735	9	on	on	IN
hvd.rsl868	2735	10	top	top	NN
hvd.rsl868	2735	11	.	.	.
hvd.rsl868	2736	1	The	the	DT
hvd.rsl868	2736	2	currant	currant	JJ
hvd.rsl868	2736	3	juice	juice	NN
hvd.rsl868	2736	4	may	may	MD
hvd.rsl868	2736	5	be	be	VB
hvd.rsl868	2736	6	omitted	omit	VBN
hvd.rsl868	2736	7	.	.	.
hvd.rsl868	2737	1	Wiesbaden	Wiesbaden	NNP
hvd.rsl868	2737	2	Strawberries.—Take	Strawberries.—Take	NNP
hvd.rsl868	2737	3	six	six	CD
hvd.rsl868	2737	4	pounds	pound	NNS
hvd.rsl868	2737	5	of	of	IN
hvd.rsl868	2737	6	strawberries	strawberry	NNS
hvd.rsl868	2737	7	—	—	:
hvd.rsl868	2737	8	they	-PRON-	PRP
hvd.rsl868	2737	9	need	need	VBP
hvd.rsl868	2737	10	not	not	RB
hvd.rsl868	2737	11	be	be	VB
hvd.rsl868	2737	12	large	large	JJ
hvd.rsl868	2737	13	or	or	CC
hvd.rsl868	2737	14	extra	extra	JJ
hvd.rsl868	2737	15	fine	fine	JJ
hvd.rsl868	2737	16	,	,	,
hvd.rsl868	2737	17	but	but	CC
hvd.rsl868	2737	18	they	-PRON-	PRP
hvd.rsl868	2737	19	must	must	MD
hvd.rsl868	2737	20	be	be	VB
hvd.rsl868	2737	21	sound	sound	JJ
hvd.rsl868	2737	22	;	;	:
hvd.rsl868	2737	23	add	add	VB
hvd.rsl868	2737	24	to	to	IN
hvd.rsl868	2737	25	them	-PRON-	PRP
hvd.rsl868	2737	26	in	in	IN
hvd.rsl868	2737	27	the	the	DT
hvd.rsl868	2737	28	kettle	kettle	NN
hvd.rsl868	2737	29	a	a	DT
hvd.rsl868	2737	30	very	very	RB
hvd.rsl868	2737	31	little	little	JJ
hvd.rsl868	2737	32	cold	cold	JJ
hvd.rsl868	2737	33	water	water	NN
hvd.rsl868	2737	34	and	and	CC
hvd.rsl868	2737	35	cook	cook	VB
hvd.rsl868	2737	36	slowly	slowly	RB
hvd.rsl868	2737	37	as	as	IN
hvd.rsl868	2737	38	for	for	IN
hvd.rsl868	2737	39	jelly	jelly	NN
hvd.rsl868	2737	40	.	.	.
hvd.rsl868	2738	1	Pour	pour	VB
hvd.rsl868	2738	2	in	in	RP
hvd.rsl868	2738	3	.	.	.
hvd.rsl868	2739	1	a	a	DT
hvd.rsl868	2739	2	jelly	jelly	NN
hvd.rsl868	2739	3	bag	bag	NN
hvd.rsl868	2739	4	and	and	CC
hvd.rsl868	2739	5	allow	allow	VB
hvd.rsl868	2739	6	them	-PRON-	PRP
hvd.rsl868	2739	7	to	to	TO
hvd.rsl868	2739	8	drip	drip	VB
hvd.rsl868	2739	9	overnight	overnight	RB
hvd.rsl868	2739	10	.	.	.
hvd.rsl868	2740	1	In	in	IN
hvd.rsl868	2740	2	the	the	DT
hvd.rsl868	2740	3	morning	morning	NN
hvd.rsl868	2740	4	add	add	VB
hvd.rsl868	2740	5	to	to	IN
hvd.rsl868	2740	6	the	the	DT
hvd.rsl868	2740	7	juice	juice	NN
hvd.rsl868	2740	8	six	six	CD
hvd.rsl868	2740	9	pounds	pound	NNS
hvd.rsl868	2740	10	of	of	IN
hvd.rsl868	2740	11	broken	broken	JJ
hvd.rsl868	2740	12	loaf	loaf	NN
hvd.rsl868	2740	13	or	or	CC
hvd.rsl868	2740	14	granulated	granulated	JJ
hvd.rsl868	2740	15	sugar	sugar	NN
hvd.rsl868	2740	16	and	and	CC
hvd.rsl868	2740	17	half	half	PDT
hvd.rsl868	2740	18	a	a	DT
hvd.rsl868	2740	19	pound	pound	NN
hvd.rsl868	2740	20	of	of	IN
hvd.rsl868	2740	21	strained	strained	JJ
hvd.rsl868	2740	22	honey	honey	NN
hvd.rsl868	2740	23	.	.	.
hvd.rsl868	2741	1	Boil	boil	VB
hvd.rsl868	2741	2	to	to	IN
hvd.rsl868	2741	3	a	a	DT
hvd.rsl868	2741	4	very	very	RB
hvd.rsl868	2741	5	thick	thick	JJ
hvd.rsl868	2741	6	syrup	syrup	NN
hvd.rsl868	2741	7	Fill	fill	NN
hvd.rsl868	2741	8	pint	pint	NN
hvd.rsl868	2741	9	cans	can	NNS
hvd.rsl868	2741	10	with	with	IN
hvd.rsl868	2741	11	freshly	freshly	RB
hvd.rsl868	2741	12	capped	cap	VBN
hvd.rsl868	2741	13	strawberries	strawberry	NNS
hvd.rsl868	2741	14	,	,	,
hvd.rsl868	2741	15	the	the	DT
hvd.rsl868	2741	16	largest	large	JJS
hvd.rsl868	2741	17	and	and	CC
hvd.rsl868	2741	18	finest	fine	JJS
hvd.rsl868	2741	19	to	to	TO
hvd.rsl868	2741	20	be	be	VB
hvd.rsl868	2741	21	had	have	VBN
hvd.rsl868	2741	22	.	.	.
hvd.rsl868	2742	1	Screw	screw	VB
hvd.rsl868	2742	2	on	on	IN
hvd.rsl868	2742	3	the	the	DT
hvd.rsl868	2742	4	tops	top	NNS
hvd.rsl868	2742	5	,	,	,
hvd.rsl868	2742	6	set	set	VBN
hvd.rsl868	2742	7	in	in	IN
hvd.rsl868	2742	8	cold	cold	JJ
hvd.rsl868	2742	9	water	water	NN
hvd.rsl868	2742	10	in	in	IN
hvd.rsl868	2742	11	a	a	DT
hvd.rsl868	2742	12	large	large	JJ
hvd.rsl868	2742	13	kettle	kettle	NN
hvd.rsl868	2742	14	—	—	:
hvd.rsl868	2742	15	the	the	DT
hvd.rsl868	2742	16	wash	wash	NN
hvd.rsl868	2742	17	boiler	boiler	NN
hvd.rsl868	2742	18	will	will	MD
hvd.rsl868	2742	19	do	do	VB
hvd.rsl868	2742	20	—	—	:
hvd.rsl868	2742	21	and	and	CC
hvd.rsl868	2742	22	let	let	VB
hvd.rsl868	2742	23	the	the	DT
hvd.rsl868	2742	24	water	water	NN
hvd.rsl868	2742	25	come	come	VB
hvd.rsl868	2742	26	to	to	IN
hvd.rsl868	2742	27	a	a	DT
hvd.rsl868	2742	28	boil	boil	NN
hvd.rsl868	2742	29	.	.	.
hvd.rsl868	2743	1	Open	open	VB
hvd.rsl868	2743	2	the	the	DT
hvd.rsl868	2743	3	jars	jar	NNS
hvd.rsl868	2743	4	and	and	CC
hvd.rsl868	2743	5	fill	fill	VB
hvd.rsl868	2743	6	to	to	IN
hvd.rsl868	2743	7	the	the	DT
hvd.rsl868	2743	8	brim	brim	NN
hvd.rsl868	2743	9	with	with	IN
hvd.rsl868	2743	10	the	the	DT
hvd.rsl868	2743	11	hot	hot	JJ
hvd.rsl868	2743	12	syrup	syrup	NN
hvd.rsl868	2743	13	.	.	.
hvd.rsl868	2744	1	Seal	seal	VB
hvd.rsl868	2744	2	and	and	CC
hvd.rsl868	2744	3	put	put	VB
hvd.rsl868	2744	4	away	away	RB
hvd.rsl868	2744	5	in	in	IN
hvd.rsl868	2744	6	a	a	DT
hvd.rsl868	2744	7	cool	cool	JJ
hvd.rsl868	2744	8	,	,	,
hvd.rsl868	2744	9	dark	dark	JJ
hvd.rsl868	2744	10	place	place	NN
hvd.rsl868	2744	11	.	.	.
hvd.rsl868	2745	1	Tomato	tomato	NN
hvd.rsl868	2745	2	Butter.—Cook	Butter.—Cook	VBZ
hvd.rsl868	2745	3	ripe	ripe	JJ
hvd.rsl868	2745	4	tomatoes	tomato	NNS
hvd.rsl868	2745	5	,	,	,
hvd.rsl868	2745	6	salt	salt	NN
hvd.rsl868	2745	7	to	to	TO
hvd.rsl868	2745	8	taste	taste	VB
hvd.rsl868	2745	9	and	and	CC
hvd.rsl868	2745	10	put	put	VB
hvd.rsl868	2745	11	them	-PRON-	PRP
hvd.rsl868	2745	12	through	through	IN
hvd.rsl868	2745	13	a	a	DT
hvd.rsl868	2745	14	colander	colander	NN
hvd.rsl868	2745	15	to	to	TO
hvd.rsl868	2745	16	remove	remove	VB
hvd.rsl868	2745	17	the	the	DT
hvd.rsl868	2745	18	seeds	seed	NNS
hvd.rsl868	2745	19	.	.	.
hvd.rsl868	2746	1	Have	have	VBP
hvd.rsl868	2746	2	ready	ready	JJ
hvd.rsl868	2746	3	an	an	DT
hvd.rsl868	2746	4	equal	equal	JJ
hvd.rsl868	2746	5	quantity	quantity	NN
hvd.rsl868	2746	6	of	of	IN
hvd.rsl868	2746	7	sour	sour	JJ
hvd.rsl868	2746	8	apple	apple	NN
hvd.rsl868	2746	9	sauce	sauce	NN
hvd.rsl868	2746	10	,	,	,
hvd.rsl868	2746	11	well	well	RB
hvd.rsl868	2746	12	cooked	cooked	JJ
hvd.rsl868	2746	13	;	;	:
hvd.rsl868	2746	14	add	add	VB
hvd.rsl868	2746	15	it	-PRON-	PRP
hvd.rsl868	2746	16	to	to	IN
hvd.rsl868	2746	17	the	the	DT
hvd.rsl868	2746	18	tomatoes	tomato	NNS
hvd.rsl868	2746	19	,	,	,
hvd.rsl868	2746	20	sweeten	sweeten	VB
hvd.rsl868	2746	21	slightly	slightly	RB
hvd.rsl868	2746	22	and	and	CC
hvd.rsl868	2746	23	let	let	VB
hvd.rsl868	2746	24	it	-PRON-	PRP
hvd.rsl868	2746	25	boil	boil	VB
hvd.rsl868	2746	26	until	until	IN
hvd.rsl868	2746	27	the	the	DT
hvd.rsl868	2746	28	mixture	mixture	NN
hvd.rsl868	2746	29	begins	begin	VBZ
hvd.rsl868	2746	30	to	to	TO
hvd.rsl868	2746	31	thicken	thicken	VB
hvd.rsl868	2746	32	.	.	.
hvd.rsl868	2747	1	Be	be	VB
hvd.rsl868	2747	2	careful	careful	JJ
hvd.rsl868	2747	3	that	that	IN
hvd.rsl868	2747	4	it	-PRON-	PRP
hvd.rsl868	2747	5	does	do	VBZ
hvd.rsl868	2747	6	not	not	RB
hvd.rsl868	2747	7	burn	burn	VB
hvd.rsl868	2747	8	.	.	.
hvd.rsl868	2748	1	Seal	seal	VB
hvd.rsl868	2748	2	in	in	IN
hvd.rsl868	2748	3	jelly	jelly	JJ
hvd.rsl868	2748	4	glasses	glass	NNS
hvd.rsl868	2748	5	.	.	.
hvd.rsl868	2749	1	Excellent	excellent	JJ
hvd.rsl868	2749	2	to	to	TO
hvd.rsl868	2749	3	serve	serve	VB
hvd.rsl868	2749	4	with	with	IN
hvd.rsl868	2749	5	meats	meat	NNS
hvd.rsl868	2749	6	.	.	.
hvd.rsl868	2750	1	Tomato	Tomato	NNP
hvd.rsl868	2750	2	Butter	Butter	NNP
hvd.rsl868	2750	3	No	no	NN
hvd.rsl868	2750	4	.	.	.
hvd.rsl868	2751	1	2.—Seven	2.—seven	CD
hvd.rsl868	2751	2	pounds	pound	NNS
hvd.rsl868	2751	3	of	of	IN
hvd.rsl868	2751	4	large	large	JJ
hvd.rsl868	2751	5	,	,	,
hvd.rsl868	2751	6	ripe	ripe	JJ
hvd.rsl868	2751	7	tomatoes	tomato	NNS
hvd.rsl868	2751	8	,	,	,
hvd.rsl868	2751	9	four	four	CD
hvd.rsl868	2751	10	pounds	pound	NNS
hvd.rsl868	2751	11	of	of	IN
hvd.rsl868	2751	12	brown	brown	JJ
hvd.rsl868	2751	13	sugar	sugar	NN
hvd.rsl868	2751	14	,	,	,
hvd.rsl868	2751	15	half	half	PDT
hvd.rsl868	2751	16	a	a	DT
hvd.rsl868	2751	17	cupful	cupful	NN
hvd.rsl868	2751	18	of	of	IN
hvd.rsl868	2751	19	vinegar	vinegar	NN
hvd.rsl868	2751	20	,	,	,
hvd.rsl868	2751	21	one	one	CD
hvd.rsl868	2751	22	teaspoonful	teaspoonful	NN
hvd.rsl868	2751	23	of	of	IN
hvd.rsl868	2751	24	cinnamon	cinnamon	NN
hvd.rsl868	2751	25	,	,	,
hvd.rsl868	2751	26	one	one	CD
hvd.rsl868	2751	27	teaspoonful	teaspoonful	NN
hvd.rsl868	2751	28	of	of	IN
hvd.rsl868	2751	29	cloves	clove	NNS
hvd.rsl868	2751	30	.	.	.
hvd.rsl868	2752	1	Pour	pour	VB
hvd.rsl868	2752	2	boiling	boiling	NN
hvd.rsl868	2752	3	water	water	NN
hvd.rsl868	2752	4	over	over	IN
hvd.rsl868	2752	5	the	the	DT
hvd.rsl868	2752	6	toma-	toma-	JJ
hvd.rsl868	2752	7	toes	toe	NNS
hvd.rsl868	2752	8	;	;	:
hvd.rsl868	2752	9	let	let	VB
hvd.rsl868	2752	10	stand	stand	VB
hvd.rsl868	2752	11	five	five	CD
hvd.rsl868	2752	12	minutes	minute	NNS
hvd.rsl868	2752	13	,	,	,
hvd.rsl868	2752	14	then	then	RB
hvd.rsl868	2752	15	the	the	DT
hvd.rsl868	2752	16	skins	skin	NNS
hvd.rsl868	2752	17	can	can	MD
hvd.rsl868	2752	18	be	be	VB
hvd.rsl868	2752	19	rubbed	rub	VBN
hvd.rsl868	2752	20	off	off	RP
hvd.rsl868	2752	21	.	.	.
hvd.rsl868	2753	1	Remove	remove	VB
hvd.rsl868	2753	2	stem	stem	NN
hvd.rsl868	2753	3	end	end	NN
hvd.rsl868	2753	4	,	,	,
hvd.rsl868	2753	5	then	then	RB
hvd.rsl868	2753	6	slice	slice	VB
hvd.rsl868	2753	7	tomatoes	tomato	NNS
hvd.rsl868	2753	8	.	.	.
hvd.rsl868	2754	1	Cook	cook	VB
hvd.rsl868	2754	2	until	until	IN
hvd.rsl868	2754	3	soft	soft	JJ
hvd.rsl868	2754	4	,	,	,
hvd.rsl868	2754	5	add	add	VB
hvd.rsl868	2754	6	the	the	DT
hvd.rsl868	2754	7	sugar	sugar	NN
hvd.rsl868	2754	8	and	and	CC
hvd.rsl868	2754	9	stew	stew	NN
hvd.rsl868	2754	10	until	until	IN
hvd.rsl868	2754	11	very	very	RB
hvd.rsl868	2754	12	thick	thick	JJ
hvd.rsl868	2754	13	;	;	:
hvd.rsl868	2754	14	then	then	RB
hvd.rsl868	2754	15	add	add	VB
hvd.rsl868	2754	16	spices	spice	NNS
hvd.rsl868	2754	17	and	and	CC
hvd.rsl868	2754	18	vinegar	vinegar	NN
hvd.rsl868	2754	19	.	.	.
hvd.rsl868	2755	1	Let	let	VB
hvd.rsl868	2755	2	simmer	simmer	VB
hvd.rsl868	2755	3	20	20	CD
hvd.rsl868	2755	4	minutes	minute	NNS
hvd.rsl868	2755	5	,	,	,
hvd.rsl868	2755	6	pour	pour	VB
hvd.rsl868	2755	7	into	into	IN
hvd.rsl868	2755	8	jars	jar	NNS
hvd.rsl868	2755	9	and	and	CC
hvd.rsl868	2755	10	seal	seal	NN
hvd.rsl868	2755	11	.	.	.
hvd.rsl868	2756	1	Tomato	Tomato	NNP
hvd.rsl868	2756	2	and	and	CC
hvd.rsl868	2756	3	Apple	Apple	NNP
hvd.rsl868	2756	4	Butter.—Scald	Butter.—Scald	NNP
hvd.rsl868	2756	5	and	and	CC
hvd.rsl868	2756	6	skin	skin	NN
hvd.rsl868	2756	7	ripe	ripe	JJ
hvd.rsl868	2756	8	tomatoes	tomato	NNS
hvd.rsl868	2756	9	,	,	,
hvd.rsl868	2756	10	add	add	VB
hvd.rsl868	2756	11	a	a	DT
hvd.rsl868	2756	12	quarter	quarter	NN
hvd.rsl868	2756	13	of	of	IN
hvd.rsl868	2756	14	the	the	DT
hvd.rsl868	2756	15	quantity	quantity	NN
hvd.rsl868	2756	16	of	of	IN
hvd.rsl868	2756	17	pared	pare	VBN
hvd.rsl868	2756	18	,	,	,
hvd.rsl868	2756	19	cored	cored	JJ
hvd.rsl868	2756	20	and	and	CC
hvd.rsl868	2756	21	quartered	quarter	VBD
hvd.rsl868	2756	22	pleasant	pleasant	JJ
hvd.rsl868	2756	23	sour	sour	JJ
hvd.rsl868	2756	24	apples	apple	NNS
hvd.rsl868	2756	25	.	.	.
hvd.rsl868	2757	1	Weigh	weigh	VB
hvd.rsl868	2757	2	the	the	DT
hvd.rsl868	2757	3	kettle	kettle	NN
hvd.rsl868	2757	4	,	,	,
hvd.rsl868	2757	5	put	put	VBN
hvd.rsl868	2757	6	in	in	IN
hvd.rsl868	2757	7	the	the	DT
hvd.rsl868	2757	8	tomatoes	tomato	NNS
hvd.rsl868	2757	9	and	and	CC
hvd.rsl868	2757	10	apples	apple	NNS
hvd.rsl868	2757	11	and	and	CC
hvd.rsl868	2757	12	cook	cook	VB
hvd.rsl868	2757	13	to	to	IN
hvd.rsl868	2757	14	the	the	DT
hvd.rsl868	2757	15	consistency	consistency	NN
hvd.rsl868	2757	16	of	of	IN
hvd.rsl868	2757	17	marmalade	marmalade	NN
hvd.rsl868	2757	18	,	,	,
hvd.rsl868	2757	19	then	then	RB
hvd.rsl868	2757	20	to	to	IN
hvd.rsl868	2757	21	every	every	DT
hvd.rsl868	2757	22	six	six	CD
hvd.rsl868	2757	23	pounds	pound	NNS
hvd.rsl868	2757	24	add	add	VBP
hvd.rsl868	2757	25	a	a	DT
hvd.rsl868	2757	26	teaspoonful	teaspoonful	NN
hvd.rsl868	2757	27	of	of	IN
hvd.rsl868	2757	28	ginger	ginger	NN
hvd.rsl868	2757	29	,	,	,
hvd.rsl868	2757	30	the	the	DT
hvd.rsl868	2757	31	juice	juice	NN
hvd.rsl868	2757	32	of	of	IN
hvd.rsl868	2757	33	a	a	DT
hvd.rsl868	2757	34	large	large	JJ
hvd.rsl868	2757	35	lemon	lemon	NN
hvd.rsl868	2757	36	and	and	CC
hvd.rsl868	2757	37	four	four	CD
hvd.rsl868	2757	38	pounds	pound	NNS
hvd.rsl868	2757	39	of	of	IN
hvd.rsl868	2757	40	light	light	JJ
hvd.rsl868	2757	41	brown	brown	JJ
hvd.rsl868	2757	42	sugar	sugar	NN
hvd.rsl868	2757	43	;	;	:
hvd.rsl868	2757	44	boil	boil	VB
hvd.rsl868	2757	45	fifteen	fifteen	CD
hvd.rsl868	2757	46	minutes	minute	NNS
hvd.rsl868	2757	47	,	,	,
hvd.rsl868	2757	48	or	or	CC
hvd.rsl868	2757	49	until	until	IN
hvd.rsl868	2757	50	it	-PRON-	PRP
hvd.rsl868	2757	51	will	will	MD
hvd.rsl868	2757	52	spread	spread	VB
hvd.rsl868	2757	53	smoothly	smoothly	RB
hvd.rsl868	2757	54	.	.	.
hvd.rsl868	2758	1	Green	Green	NNP
hvd.rsl868	2758	2	Tomato	Tomato	NNP
hvd.rsl868	2758	3	Butter.—Select	Butter.—Select	NNP
hvd.rsl868	2758	4	tomatoes	tomato	NNS
hvd.rsl868	2758	5	that	that	WDT
hvd.rsl868	2758	6	are	be	VBP
hvd.rsl868	2758	7	full	full	RB
hvd.rsl868	2758	8	grown	grown	JJ
hvd.rsl868	2758	9	,	,	,
hvd.rsl868	2758	10	but	but	CC
hvd.rsl868	2758	11	quite	quite	RB
hvd.rsl868	2758	12	green	green	JJ
hvd.rsl868	2758	13	.	.	.
hvd.rsl868	2759	1	Slice	slice	VB
hvd.rsl868	2759	2	them	-PRON-	PRP
hvd.rsl868	2759	3	thin	thin	JJ
hvd.rsl868	2759	4	.	.	.
hvd.rsl868	2760	1	Make	make	VB
hvd.rsl868	2760	2	a	a	DT
hvd.rsl868	2760	3	syrup	syrup	NN
hvd.rsl868	2760	4	in	in	IN
hvd.rsl868	2760	5	proportion	proportion	NN
hvd.rsl868	2760	6	of	of	IN
hvd.rsl868	2760	7	one	one	CD
hvd.rsl868	2760	8	pound	pound	NN
hvd.rsl868	2760	9	of	of	IN
hvd.rsl868	2760	10	THE	the	DT
hvd.rsl868	2760	11	RURAL	rural	JJ
hvd.rsl868	2760	12	COOK	COOK	NNP
hvd.rsl868	2760	13	BOOK	book	NN
hvd.rsl868	2760	14	.	.	.
hvd.rsl868	2761	1	143	143	CD
hvd.rsl868	2761	2	sugar	sugar	NN
hvd.rsl868	2761	3	to	to	IN
hvd.rsl868	2761	4	two	two	CD
hvd.rsl868	2761	5	pounds	pound	NNS
hvd.rsl868	2761	6	of	of	IN
hvd.rsl868	2761	7	tomatoes	tomato	NNS
hvd.rsl868	2761	8	.	.	.
hvd.rsl868	2762	1	Boil	boil	VB
hvd.rsl868	2762	2	down	down	RP
hvd.rsl868	2762	3	slowly	slowly	RB
hvd.rsl868	2762	4	for	for	IN
hvd.rsl868	2762	5	four	four	CD
hvd.rsl868	2762	6	hours	hour	NNS
hvd.rsl868	2762	7	or	or	CC
hvd.rsl868	2762	8	until	until	IN
hvd.rsl868	2762	9	the	the	DT
hvd.rsl868	2762	10	butter	butter	NN
hvd.rsl868	2762	11	is	be	VBZ
hvd.rsl868	2762	12	smooth	smooth	JJ
hvd.rsl868	2762	13	and	and	CC
hvd.rsl868	2762	14	thick	thick	JJ
hvd.rsl868	2762	15	,	,	,
hvd.rsl868	2762	16	stirring	stir	VBG
hvd.rsl868	2762	17	frequently	frequently	RB
hvd.rsl868	2762	18	to	to	TO
hvd.rsl868	2762	19	prevent	prevent	VB
hvd.rsl868	2762	20	stick-	stick-	NNP
hvd.rsl868	2762	21	ing	ing	NNP
hvd.rsl868	2762	22	.	.	.
hvd.rsl868	2763	1	Flavor	flavor	NN
hvd.rsl868	2763	2	with	with	IN
hvd.rsl868	2763	3	lemon	lemon	NN
hvd.rsl868	2763	4	when	when	WRB
hvd.rsl868	2763	5	done	do	VBN
hvd.rsl868	2763	6	.	.	.
hvd.rsl868	2764	1	Green	Green	NNP
hvd.rsl868	2764	2	Tomato	Tomato	NNP
hvd.rsl868	2764	3	Conserve.—For	conserve.—for	DT
hvd.rsl868	2764	4	one	one	CD
hvd.rsl868	2764	5	peck	peck	NN
hvd.rsl868	2764	6	of	of	IN
hvd.rsl868	2764	7	green	green	JJ
hvd.rsl868	2764	8	tomatoes	tomato	NNS
hvd.rsl868	2764	9	,	,	,
hvd.rsl868	2764	10	slice	slice	VB
hvd.rsl868	2764	11	six	six	CD
hvd.rsl868	2764	12	lemons	lemon	NNS
hvd.rsl868	2764	13	without	without	IN
hvd.rsl868	2764	14	removing	remove	VBG
hvd.rsl868	2764	15	the	the	DT
hvd.rsl868	2764	16	skin	skin	NN
hvd.rsl868	2764	17	,	,	,
hvd.rsl868	2764	18	but	but	CC
hvd.rsl868	2764	19	taking	take	VBG
hvd.rsl868	2764	20	out	out	RP
hvd.rsl868	2764	21	the	the	DT
hvd.rsl868	2764	22	seeds	seed	NNS
hvd.rsl868	2764	23	.	.	.
hvd.rsl868	2765	1	Put	put	VB
hvd.rsl868	2765	2	to	to	IN
hvd.rsl868	2765	3	this	this	DT
hvd.rsl868	2765	4	quantity	quantity	NN
hvd.rsl868	2765	5	six	six	CD
hvd.rsl868	2765	6	pounds	pound	NNS
hvd.rsl868	2765	7	of	of	IN
hvd.rsl868	2765	8	sugar	sugar	NN
hvd.rsl868	2765	9	and	and	CC
hvd.rsl868	2765	10	boil	boil	VB
hvd.rsl868	2765	11	until	until	IN
hvd.rsl868	2765	12	transparent	transparent	JJ
hvd.rsl868	2765	13	and	and	CC
hvd.rsl868	2765	14	the	the	DT
hvd.rsl868	2765	15	syrup	syrup	NN
hvd.rsl868	2765	16	thick	thick	NN
hvd.rsl868	2765	17	.	.	.
hvd.rsl868	2766	1	Ginger	ginger	NN
hvd.rsl868	2766	2	root	root	NN
hvd.rsl868	2766	3	may	may	MD
hvd.rsl868	2766	4	be	be	VB
hvd.rsl868	2766	5	added	add	VBN
hvd.rsl868	2766	6	if	if	IN
hvd.rsl868	2766	7	liked	like	VBN
hvd.rsl868	2766	8	.	.	.
hvd.rsl868	2767	1	Tomato	tomato	NN
hvd.rsl868	2767	2	Jam.—Select	jam.—select	TO
hvd.rsl868	2767	3	sound	sound	VBP
hvd.rsl868	2767	4	,	,	,
hvd.rsl868	2767	5	ripe	ripe	JJ
hvd.rsl868	2767	6	fruit	fruit	NN
hvd.rsl868	2767	7	and	and	CC
hvd.rsl868	2767	8	peel	peel	VB
hvd.rsl868	2767	9	and	and	CC
hvd.rsl868	2767	10	quarter	quarter	VB
hvd.rsl868	2767	11	them	-PRON-	PRP
hvd.rsl868	2767	12	.	.	.
hvd.rsl868	2768	1	Then	then	RB
hvd.rsl868	2768	2	put	put	VB
hvd.rsl868	2768	3	them	-PRON-	PRP
hvd.rsl868	2768	4	into	into	IN
hvd.rsl868	2768	5	the	the	DT
hvd.rsl868	2768	6	preserving	preserve	VBG
hvd.rsl868	2768	7	kettle	kettle	NN
hvd.rsl868	2768	8	with	with	IN
hvd.rsl868	2768	9	an	an	DT
hvd.rsl868	2768	10	equal	equal	JJ
hvd.rsl868	2768	11	weight	weight	NN
hvd.rsl868	2768	12	of	of	IN
hvd.rsl868	2768	13	loaf	loaf	NN
hvd.rsl868	2768	14	sugar	sugar	NN
hvd.rsl868	2768	15	,	,	,
hvd.rsl868	2768	16	the	the	DT
hvd.rsl868	2768	17	strained	strained	JJ
hvd.rsl868	2768	18	juice	juice	NN
hvd.rsl868	2768	19	and	and	CC
hvd.rsl868	2768	20	rind	rind	NN
hvd.rsl868	2768	21	of	of	IN
hvd.rsl868	2768	22	a	a	DT
hvd.rsl868	2768	23	lemon	lemon	NN
hvd.rsl868	2768	24	for	for	IN
hvd.rsl868	2768	25	every	every	DT
hvd.rsl868	2768	26	four	four	CD
hvd.rsl868	2768	27	pounds	pound	NNS
hvd.rsl868	2768	28	of	of	IN
hvd.rsl868	2768	29	the	the	DT
hvd.rsl868	2768	30	fruit	fruit	NN
hvd.rsl868	2768	31	,	,	,
hvd.rsl868	2768	32	and	and	CC
hvd.rsl868	2768	33	a	a	DT
hvd.rsl868	2768	34	little	little	JJ
hvd.rsl868	2768	35	powdered	powder	VBN
hvd.rsl868	2768	36	ginger	ginger	NN
hvd.rsl868	2768	37	.	.	.
hvd.rsl868	2769	1	Cook	cook	VB
hvd.rsl868	2769	2	the	the	DT
hvd.rsl868	2769	3	mixture	mixture	NN
hvd.rsl868	2769	4	slowly	slowly	RB
hvd.rsl868	2769	5	until	until	IN
hvd.rsl868	2769	6	it	-PRON-	PRP
hvd.rsl868	2769	7	jellies	jelly	VBZ
hvd.rsl868	2769	8	when	when	WRB
hvd.rsl868	2769	9	tried	try	VBN
hvd.rsl868	2769	10	on	on	IN
hvd.rsl868	2769	11	a	a	DT
hvd.rsl868	2769	12	spoon	spoon	NN
hvd.rsl868	2769	13	.	.	.
hvd.rsl868	2770	1	Turn	turn	VB
hvd.rsl868	2770	2	into	into	IN
hvd.rsl868	2770	3	jars	jar	NNS
hvd.rsl868	2770	4	and	and	CC
hvd.rsl868	2770	5	cover	cover	VB
hvd.rsl868	2770	6	.	.	.
hvd.rsl868	2771	1	Tomato	Tomato	NNP
hvd.rsl868	2771	2	Marmalade.—Remove	Marmalade.—Remove	NNP
hvd.rsl868	2771	3	the	the	DT
hvd.rsl868	2771	4	skin	skin	NN
hvd.rsl868	2771	5	from	from	IN
hvd.rsl868	2771	6	four	four	CD
hvd.rsl868	2771	7	quarts	quart	NNS
hvd.rsl868	2771	8	of	of	IN
hvd.rsl868	2771	9	ripe	ripe	JJ
hvd.rsl868	2771	10	tomatoes	tomato	NNS
hvd.rsl868	2771	11	and	and	CC
hvd.rsl868	2771	12	slice	slice	NN
hvd.rsl868	2771	13	.	.	.
hvd.rsl868	2772	1	Cut	cut	VB
hvd.rsl868	2772	2	six	six	CD
hvd.rsl868	2772	3	large	large	JJ
hvd.rsl868	2772	4	lemons	lemon	NNS
hvd.rsl868	2772	5	in	in	IN
hvd.rsl868	2772	6	halves	half	NNS
hvd.rsl868	2772	7	,	,	,
hvd.rsl868	2772	8	lengthwise	lengthwise	RB
hvd.rsl868	2772	9	,	,	,
hvd.rsl868	2772	10	and	and	CC
hvd.rsl868	2772	11	slice	slice	VB
hvd.rsl868	2772	12	very	very	RB
hvd.rsl868	2772	13	thin	thin	JJ
hvd.rsl868	2772	14	.	.	.
hvd.rsl868	2773	1	Seed	seed	NN
hvd.rsl868	2773	2	one	one	CD
hvd.rsl868	2773	3	cup	cup	NN
hvd.rsl868	2773	4	of	of	IN
hvd.rsl868	2773	5	raisins	raisin	NNS
hvd.rsl868	2773	6	.	.	.
hvd.rsl868	2774	1	Put	put	VB
hvd.rsl868	2774	2	the	the	DT
hvd.rsl868	2774	3	tomatoes	tomato	NNS
hvd.rsl868	2774	4	,	,	,
hvd.rsl868	2774	5	raisins	raisin	NNS
hvd.rsl868	2774	6	and	and	CC
hvd.rsl868	2774	7	lemons	lemon	NNS
hvd.rsl868	2774	8	into	into	IN
hvd.rsl868	2774	9	a	a	DT
hvd.rsl868	2774	10	preserving	preserve	VBG
hvd.rsl868	2774	11	kettle	kettle	NN
hvd.rsl868	2774	12	,	,	,
hvd.rsl868	2774	13	in	in	IN
hvd.rsl868	2774	14	layers	layer	NNS
hvd.rsl868	2774	15	,	,	,
hvd.rsl868	2774	16	alternating	alternate	VBG
hvd.rsl868	2774	17	with	with	IN
hvd.rsl868	2774	18	four	four	CD
hvd.rsl868	2774	19	pounds	pound	NNS
hvd.rsl868	2774	20	of	of	IN
hvd.rsl868	2774	21	granulated	granulated	JJ
hvd.rsl868	2774	22	sugar	sugar	NN
hvd.rsl868	2774	23	.	.	.
hvd.rsl868	2775	1	Cook	cook	VB
hvd.rsl868	2775	2	one	one	CD
hvd.rsl868	2775	3	hour	hour	NN
hvd.rsl868	2775	4	on	on	IN
hvd.rsl868	2775	5	the	the	DT
hvd.rsl868	2775	6	front	front	NN
hvd.rsl868	2775	7	of	of	IN
hvd.rsl868	2775	8	stove	stove	NN
hvd.rsl868	2775	9	.	.	.
hvd.rsl868	2776	1	Then	then	RB
hvd.rsl868	2776	2	set	set	VB
hvd.rsl868	2776	3	the	the	DT
hvd.rsl868	2776	4	kettle	kettle	NN
hvd.rsl868	2776	5	back	back	RB
hvd.rsl868	2776	6	,	,	,
hvd.rsl868	2776	7	and	and	CC
hvd.rsl868	2776	8	allow	allow	VB
hvd.rsl868	2776	9	contents	content	NNS
hvd.rsl868	2776	10	to	to	TO
hvd.rsl868	2776	11	simmer	simmer	VB
hvd.rsl868	2776	12	until	until	IN
hvd.rsl868	2776	13	it	-PRON-	PRP
hvd.rsl868	2776	14	is	be	VBZ
hvd.rsl868	2776	15	of	of	IN
hvd.rsl868	2776	16	the	the	DT
hvd.rsl868	2776	17	consistency	consistency	NN
hvd.rsl868	2776	18	of	of	IN
hvd.rsl868	2776	19	marmalade	marmalade	NN
hvd.rsl868	2776	20	.	.	.
hvd.rsl868	2777	1	Put	put	VB
hvd.rsl868	2777	2	up	up	RP
hvd.rsl868	2777	3	,	,	,
hvd.rsl868	2777	4	while	while	IN
hvd.rsl868	2777	5	hot	hot	JJ
hvd.rsl868	2777	6	,	,	,
hvd.rsl868	2777	7	as	as	IN
hvd.rsl868	2777	8	jelly	jelly	NN
hvd.rsl868	2777	9	.	.	.
hvd.rsl868	2778	1	This	this	DT
hvd.rsl868	2778	2	recipe	recipe	NN
hvd.rsl868	2778	3	makes	make	VBZ
hvd.rsl868	2778	4	about	about	RB
hvd.rsl868	2778	5	two	two	CD
hvd.rsl868	2778	6	and	and	CC
hvd.rsl868	2778	7	one	one	CD
hvd.rsl868	2778	8	-	-	HYPH
hvd.rsl868	2778	9	half	half	NN
hvd.rsl868	2778	10	quarts	quart	NNS
hvd.rsl868	2778	11	.	.	.
hvd.rsl868	2779	1	When	when	WRB
hvd.rsl868	2779	2	properly	properly	RB
hvd.rsl868	2779	3	prepared	prepare	VBD
hvd.rsl868	2779	4	no	no	DT
hvd.rsl868	2779	5	one	one	CD
hvd.rsl868	2779	6	article	article	NN
hvd.rsl868	2779	7	will	will	MD
hvd.rsl868	2779	8	be	be	VB
hvd.rsl868	2779	9	recognizable	recognizable	JJ
hvd.rsl868	2779	10	.	.	.
hvd.rsl868	2780	1	The	the	DT
hvd.rsl868	2780	2	small	small	JJ
hvd.rsl868	2780	3	yellow	yellow	JJ
hvd.rsl868	2780	4	tomatoes	tomato	NNS
hvd.rsl868	2780	5	are	be	VBP
hvd.rsl868	2780	6	nice	nice	JJ
hvd.rsl868	2780	7	for.such	for.such	NNP
hvd.rsl868	2780	8	use	use	NN
hvd.rsl868	2780	9	.	.	.
hvd.rsl868	2781	1	Tomato	Tomato	NNP
hvd.rsl868	2781	2	Marmalade	Marmalade	NNP
hvd.rsl868	2781	3	No	no	NN
hvd.rsl868	2781	4	.	.	.
hvd.rsl868	2782	1	2.—For	2.—for	CD
hvd.rsl868	2782	2	every	every	DT
hvd.rsl868	2782	3	two	two	CD
hvd.rsl868	2782	4	pounds	pound	NNS
hvd.rsl868	2782	5	of	of	IN
hvd.rsl868	2782	6	the	the	DT
hvd.rsl868	2782	7	tomatoes	tomato	NNS
hvd.rsl868	2782	8	allow	allow	VB
hvd.rsl868	2782	9	two	two	CD
hvd.rsl868	2782	10	pounds	pound	NNS
hvd.rsl868	2782	11	of	of	IN
hvd.rsl868	2782	12	sugar	sugar	NN
hvd.rsl868	2782	13	and	and	CC
hvd.rsl868	2782	14	the	the	DT
hvd.rsl868	2782	15	juice	juice	NN
hvd.rsl868	2782	16	and	and	CC
hvd.rsl868	2782	17	grated	grate	VBN
hvd.rsl868	2782	18	rind	rind	NN
hvd.rsl868	2782	19	of	of	IN
hvd.rsl868	2782	20	one	one	CD
hvd.rsl868	2782	21	lemon	lemon	NN
hvd.rsl868	2782	22	.	.	.
hvd.rsl868	2783	1	Pour	pour	VB
hvd.rsl868	2783	2	scalding	scald	VBG
hvd.rsl868	2783	3	water	water	NN
hvd.rsl868	2783	4	over	over	IN
hvd.rsl868	2783	5	the	the	DT
hvd.rsl868	2783	6	tomatoes	tomato	NNS
hvd.rsl868	2783	7	to	to	TO
hvd.rsl868	2783	8	loosen	loosen	VB
hvd.rsl868	2783	9	the	the	DT
hvd.rsl868	2783	10	skins	skin	NNS
hvd.rsl868	2783	11	.	.	.
hvd.rsl868	2784	1	After	after	IN
hvd.rsl868	2784	2	remov-	remov-	NNP
hvd.rsl868	2784	3	ing	e	VBG
hvd.rsl868	2784	4	the	the	DT
hvd.rsl868	2784	5	skin	skin	NN
hvd.rsl868	2784	6	,	,	,
hvd.rsl868	2784	7	mix	mix	VB
hvd.rsl868	2784	8	the	the	DT
hvd.rsl868	2784	9	tomatoes	tomato	NNS
hvd.rsl868	2784	10	with	with	IN
hvd.rsl868	2784	11	the	the	DT
hvd.rsl868	2784	12	sugar	sugar	NN
hvd.rsl868	2784	13	and	and	CC
hvd.rsl868	2784	14	boil	boil	VB
hvd.rsl868	2784	15	slowly	slowly	RB
hvd.rsl868	2784	16	for	for	IN
hvd.rsl868	2784	17	one	one	CD
hvd.rsl868	2784	18	hour	hour	NN
hvd.rsl868	2784	19	,	,	,
hvd.rsl868	2784	20	stirring	stirring	JJ
hvd.rsl868	2784	21	and	and	CC
hvd.rsl868	2784	22	skimming	skim	VBG
hvd.rsl868	2784	23	frequently	frequently	RB
hvd.rsl868	2784	24	.	.	.
hvd.rsl868	2785	1	At	at	IN
hvd.rsl868	2785	2	the	the	DT
hvd.rsl868	2785	3	epd	epd	NNP
hvd.rsl868	2785	4	of	of	IN
hvd.rsl868	2785	5	that	that	DT
hvd.rsl868	2785	6	time	time	NN
hvd.rsl868	2785	7	add	add	VB
hvd.rsl868	2785	8	the	the	DT
hvd.rsl868	2785	9	lemon	lemon	NN
hvd.rsl868	2785	10	juice	juice	NN
hvd.rsl868	2785	11	and	and	CC
hvd.rsl868	2785	12	rind	rind	NN
hvd.rsl868	2785	13	and	and	CC
hvd.rsl868	2785	14	cook	cook	VB
hvd.rsl868	2785	15	another	another	DT
hvd.rsl868	2785	16	hour	hour	NN
hvd.rsl868	2785	17	or	or	CC
hvd.rsl868	2785	18	until	until	IN
hvd.rsl868	2785	19	the	the	DT
hvd.rsl868	2785	20	whole	whole	NN
hvd.rsl868	2785	21	is	be	VBZ
hvd.rsl868	2785	22	a	a	DT
hvd.rsl868	2785	23	thick	thick	JJ
hvd.rsl868	2785	24	,	,	,
hvd.rsl868	2785	25	smooth	smooth	JJ
hvd.rsl868	2785	26	mass	mass	NN
hvd.rsl868	2785	27	.	.	.
hvd.rsl868	2786	1	Tomato	Tomato	NNP
hvd.rsl868	2786	2	Mock	Mock	NNP
hvd.rsl868	2786	3	-	-	HYPH
hvd.rsl868	2786	4	Orange	Orange	NNP
hvd.rsl868	2786	5	Marmalade.—Scald	Marmalade.—Scald	NNP
hvd.rsl868	2786	6	and	and	CC
hvd.rsl868	2786	7	peel	peel	VB
hvd.rsl868	2786	8	large	large	JJ
hvd.rsl868	2786	9	-	-	HYPH
hvd.rsl868	2786	10	sized	sized	JJ
hvd.rsl868	2786	11	yellow	yellow	JJ
hvd.rsl868	2786	12	tomatoes	tomato	NNS
hvd.rsl868	2786	13	.	.	.
hvd.rsl868	2787	1	Cut	cut	VB
hvd.rsl868	2787	2	downward	downward	RB
hvd.rsl868	2787	3	over	over	IN
hvd.rsl868	2787	4	each	each	DT
hvd.rsl868	2787	5	seed	seed	NN
hvd.rsl868	2787	6	section	section	NN
hvd.rsl868	2787	7	,	,	,
hvd.rsl868	2787	8	press	press	VBP
hvd.rsl868	2787	9	open	open	JJ
hvd.rsl868	2787	10	and	and	CC
hvd.rsl868	2787	11	remove	remove	VB
hvd.rsl868	2787	12	all	all	DT
hvd.rsl868	2787	13	seeds	seed	NNS
hvd.rsl868	2787	14	with	with	IN
hvd.rsl868	2787	15	the	the	DT
hvd.rsl868	2787	16	thumb	thumb	NN
hvd.rsl868	2787	17	,	,	,
hvd.rsl868	2787	18	leaving	leave	VBG
hvd.rsl868	2787	19	the	the	DT
hvd.rsl868	2787	20	pulp	pulp	NN
hvd.rsl868	2787	21	comparatively	comparatively	RB
hvd.rsl868	2787	22	whole	whole	JJ
hvd.rsl868	2787	23	.	.	.
hvd.rsl868	2788	1	To	to	IN
hvd.rsl868	2788	2	two	two	CD
hvd.rsl868	2788	3	parts	part	NNS
hvd.rsl868	2788	4	of	of	IN
hvd.rsl868	2788	5	the	the	DT
hvd.rsl868	2788	6	prepared	prepared	JJ
hvd.rsl868	2788	7	tomatoes	tomato	NNS
hvd.rsl868	2788	8	allow	allow	VB
hvd.rsl868	2788	9	one	one	CD
hvd.rsl868	2788	10	part	part	NN
hvd.rsl868	2788	11	of	of	IN
hvd.rsl868	2788	12	oranges	orange	NNS
hvd.rsl868	2788	13	,	,	,
hvd.rsl868	2788	14	slicing	slice	VBG
hvd.rsl868	2788	15	thinly	thinly	RB
hvd.rsl868	2788	16	.	.	.
hvd.rsl868	2789	1	Cover	cover	VB
hvd.rsl868	2789	2	all	all	DT
hvd.rsl868	2789	3	with	with	IN
hvd.rsl868	2789	4	an	an	DT
hvd.rsl868	2789	5	equal	equal	JJ
hvd.rsl868	2789	6	quantity	quantity	NN
hvd.rsl868	2789	7	of	of	IN
hvd.rsl868	2789	8	sugar	sugar	NN
hvd.rsl868	2789	9	and	and	CC
hvd.rsl868	2789	10	let	let	VB
hvd.rsl868	2789	11	stand	stand	VB
hvd.rsl868	2789	12	over	over	IN
hvd.rsl868	2789	13	night	night	NN
hvd.rsl868	2789	14	.	.	.
hvd.rsl868	2790	1	In	in	IN
hvd.rsl868	2790	2	the	the	DT
hvd.rsl868	2790	3	morning	morning	NN
hvd.rsl868	2790	4	pour	pour	VB
hvd.rsl868	2790	5	off	off	RP
hvd.rsl868	2790	6	syrup	syrup	NN
hvd.rsl868	2790	7	and	and	CC
hvd.rsl868	2790	8	cook	cook	VB
hvd.rsl868	2790	9	down	down	RP
hvd.rsl868	2790	10	about	about	IN
hvd.rsl868	2790	11	half	half	NN
hvd.rsl868	2790	12	,	,	,
hvd.rsl868	2790	13	add	add	VB
hvd.rsl868	2790	14	the	the	DT
hvd.rsl868	2790	15	tomatoes	tomato	NNS
hvd.rsl868	2790	16	and	and	CC
hvd.rsl868	2790	17	oranges	orange	NNS
hvd.rsl868	2790	18	and	and	CC
hvd.rsl868	2790	19	cook	cook	NN
hvd.rsl868	2790	20	until	until	IN
hvd.rsl868	2790	21	the	the	DT
hvd.rsl868	2790	22	orange	orange	JJ
hvd.rsl868	2790	23	skins	skin	NNS
hvd.rsl868	2790	24	are	be	VBP
hvd.rsl868	2790	25	transparent	transparent	JJ
hvd.rsl868	2790	26	.	.	.
hvd.rsl868	2791	1	Seal	seal	VB
hvd.rsl868	2791	2	in	in	IN
hvd.rsl868	2791	3	jelly	jelly	JJ
hvd.rsl868	2791	4	glasses	glass	NNS
hvd.rsl868	2791	5	.	.	.
hvd.rsl868	2792	1	This	this	DT
hvd.rsl868	2792	2	is	be	VBZ
hvd.rsl868	2792	3	an	an	DT
hvd.rsl868	2792	4	original	original	JJ
hvd.rsl868	2792	5	recipe	recipe	NN
hvd.rsl868	2792	6	,	,	,
hvd.rsl868	2792	7	and	and	CC
hvd.rsl868	2792	8	is	be	VBZ
hvd.rsl868	2792	9	a	a	DT
hvd.rsl868	2792	10	delightful	delightful	JJ
hvd.rsl868	2792	11	substitute	substitute	NN
hvd.rsl868	2792	12	for	for	IN
hvd.rsl868	2792	13	the	the	DT
hvd.rsl868	2792	14	genuine	genuine	JJ
hvd.rsl868	2792	15	orange	orange	JJ
hvd.rsl868	2792	16	marmalade	marmalade	NN
hvd.rsl868	2792	17	,	,	,
hvd.rsl868	2792	18	though	though	IN
hvd.rsl868	2792	19	much	much	RB
hvd.rsl868	2792	20	cheaper	cheap	JJR
hvd.rsl868	2792	21	.	.	.
hvd.rsl868	2793	1	Tomato	Tomato	NNP
hvd.rsl868	2793	2	Mincemeat.—Chop	Mincemeat.—Chop	NNP
hvd.rsl868	2793	3	fine	fine	JJ
hvd.rsl868	2793	4	four	four	CD
hvd.rsl868	2793	5	quarts	quart	NNS
hvd.rsl868	2793	6	of	of	IN
hvd.rsl868	2793	7	green	green	JJ
hvd.rsl868	2793	8	tomatoes	tomato	NNS
hvd.rsl868	2793	9	,	,	,
hvd.rsl868	2793	10	drain	drain	VB
hvd.rsl868	2793	11	off	off	RP
hvd.rsl868	2793	12	juice	juice	NN
hvd.rsl868	2793	13	,	,	,
hvd.rsl868	2793	14	cover	cover	VBP
hvd.rsl868	2793	15	with	with	IN
hvd.rsl868	2793	16	cold	cold	JJ
hvd.rsl868	2793	17	water	water	NN
hvd.rsl868	2793	18	and	and	CC
hvd.rsl868	2793	19	bring	bring	VB
hvd.rsl868	2793	20	to	to	IN
hvd.rsl868	2793	21	a	a	DT
hvd.rsl868	2793	22	boil	boil	NN
hvd.rsl868	2793	23	,	,	,
hvd.rsl868	2793	24	scalding	scald	VBG
hvd.rsl868	2793	25	for	for	IN
hvd.rsl868	2793	26	30	30	CD
hvd.rsl868	2793	27	minutes	minute	NNS
hvd.rsl868	2793	28	,	,	,
hvd.rsl868	2793	29	then	then	RB
hvd.rsl868	2793	30	drain	drain	VB
hvd.rsl868	2793	31	.	.	.
hvd.rsl868	2794	1	Repeat	repeat	VB
hvd.rsl868	2794	2	till	till	IN
hvd.rsl868	2794	3	parboiled	parboil	VBN
hvd.rsl868	2794	4	three	three	CD
hvd.rsl868	2794	5	times	time	NNS
hvd.rsl868	2794	6	.	.	.
hvd.rsl868	2795	1	Add	add	VB
hvd.rsl868	2795	2	two	two	CD
hvd.rsl868	2795	3	pounds	pound	NNS
hvd.rsl868	2795	4	brown	brown	JJ
hvd.rsl868	2795	5	sugar	sugar	NN
hvd.rsl868	2795	6	,	,	,
hvd.rsl868	2795	7	one	one	CD
hvd.rsl868	2795	8	pound	pound	NN
hvd.rsl868	2795	9	seeded	seed	VBN
hvd.rsl868	2795	10	raisins	raisin	NNS
hvd.rsl868	2795	11	,	,	,
hvd.rsl868	2795	12	one	one	CD
hvd.rsl868	2795	13	-	-	HYPH
hvd.rsl868	2795	14	half	half	NN
hvd.rsl868	2795	15	pound	pound	NN
hvd.rsl868	2795	16	chopped	chop	VBN
hvd.rsl868	2795	17	citron	citron	NN
hvd.rsl868	2795	18	,	,	,
hvd.rsl868	2795	19	one	one	CD
hvd.rsl868	2795	20	large	large	JJ
hvd.rsl868	2795	21	half	half	NN
hvd.rsl868	2795	22	cup	cup	NN
hvd.rsl868	2795	23	chopped	chop	VBN
hvd.rsl868	2795	24	suet	suet	NN
hvd.rsl868	2795	25	,	,	,
hvd.rsl868	2795	26	one	one	CD
hvd.rsl868	2795	27	tablespoonful	tablespoonful	NN
hvd.rsl868	2795	28	salt	salt	NN
hvd.rsl868	2795	29	and	and	CC
hvd.rsl868	2795	30	one	one	CD
hvd.rsl868	2795	31	-	-	HYPH
hvd.rsl868	2795	32	half	half	NN
hvd.rsl868	2795	33	cup	cup	NN
hvd.rsl868	2795	34	144	144	CD
hvd.rsl868	2795	35	THE	the	DT
hvd.rsl868	2795	36	RURAL	rural	JJ
hvd.rsl868	2795	37	COOK	COOK	NNP
hvd.rsl868	2795	38	BOOK	book	NN
hvd.rsl868	2795	39	.	.	.
hvd.rsl868	2796	1	strong	strong	JJ
hvd.rsl868	2796	2	vinegar	vinegar	NN
hvd.rsl868	2796	3	.	.	.
hvd.rsl868	2797	1	Mix	mix	VB
hvd.rsl868	2797	2	and	and	CC
hvd.rsl868	2797	3	cook	cook	VB
hvd.rsl868	2797	4	until	until	IN
hvd.rsl868	2797	5	thick	thick	JJ
hvd.rsl868	2797	6	.	.	.
hvd.rsl868	2798	1	When	when	WRB
hvd.rsl868	2798	2	cold	cold	JJ
hvd.rsl868	2798	3	add	add	VB
hvd.rsl868	2798	4	one	one	CD
hvd.rsl868	2798	5	tea-	tea-	NN
hvd.rsl868	2798	6	spoonful	spoonful	NN
hvd.rsl868	2798	7	each	each	DT
hvd.rsl868	2798	8	of	of	IN
hvd.rsl868	2798	9	ground	ground	NN
hvd.rsl868	2798	10	cinnamon	cinnamon	NN
hvd.rsl868	2798	11	and	and	CC
hvd.rsl868	2798	12	cloves	clove	NNS
hvd.rsl868	2798	13	,	,	,
hvd.rsl868	2798	14	and	and	CC
hvd.rsl868	2798	15	one	one	CD
hvd.rsl868	2798	16	tablespoonful	tablespoonful	NN
hvd.rsl868	2798	17	of	of	IN
hvd.rsl868	2798	18	grated	grate	VBN
hvd.rsl868	2798	19	nutmeg	nutmeg	NN
hvd.rsl868	2798	20	(	(	-LRB-
hvd.rsl868	2798	21	or	or	CC
hvd.rsl868	2798	22	suit	suit	NN
hvd.rsl868	2798	23	taste	taste	NN
hvd.rsl868	2798	24	)	)	-RRB-
hvd.rsl868	2798	25	.	.	.
hvd.rsl868	2799	1	Mix	mix	VB
hvd.rsl868	2799	2	thoroughly	thoroughly	RB
hvd.rsl868	2799	3	,	,	,
hvd.rsl868	2799	4	and	and	CC
hvd.rsl868	2799	5	keep	keep	VB
hvd.rsl868	2799	6	in	in	IN
hvd.rsl868	2799	7	open	open	JJ
hvd.rsl868	2799	8	jar	jar	NN
hvd.rsl868	2799	9	.	.	.
hvd.rsl868	2800	1	Tomato	Tomato	NNP
hvd.rsl868	2800	2	Clove	Clove	NNP
hvd.rsl868	2800	3	Preserves.—To	Preserves.—To	NNP
hvd.rsl868	2800	4	four	four	CD
hvd.rsl868	2800	5	pounds	pound	NNS
hvd.rsl868	2800	6	of	of	IN
hvd.rsl868	2800	7	yellow	yellow	JJ
hvd.rsl868	2800	8	plum	plum	NN
hvd.rsl868	2800	9	tomatoes	tomato	NNS
hvd.rsl868	2800	10	,	,	,
hvd.rsl868	2800	11	not	not	RB
hvd.rsl868	2800	12	too	too	RB
hvd.rsl868	2800	13	ripe	ripe	JJ
hvd.rsl868	2800	14	,	,	,
hvd.rsl868	2800	15	allow	allow	VB
hvd.rsl868	2800	16	four	four	CD
hvd.rsl868	2800	17	pounds	pound	NNS
hvd.rsl868	2800	18	of	of	IN
hvd.rsl868	2800	19	sugar	sugar	NN
hvd.rsl868	2800	20	,	,	,
hvd.rsl868	2800	21	three	three	CD
hvd.rsl868	2800	22	lemons	lemon	NNS
hvd.rsl868	2800	23	and	and	CC
hvd.rsl868	2800	24	one	one	CD
hvd.rsl868	2800	25	-	-	HYPH
hvd.rsl868	2800	26	half	half	NN
hvd.rsl868	2800	27	ounce	ounce	NN
hvd.rsl868	2800	28	(	(	-LRB-
hvd.rsl868	2800	29	or	or	CC
hvd.rsl868	2800	30	according	accord	VBG
hvd.rsl868	2800	31	to	to	IN
hvd.rsl868	2800	32	taste	taste	NN
hvd.rsl868	2800	33	)	)	-RRB-
hvd.rsl868	2800	34	of	of	IN
hvd.rsl868	2800	35	whole	whole	JJ
hvd.rsl868	2800	36	cloves	clove	NNS
hvd.rsl868	2800	37	.	.	.
hvd.rsl868	2801	1	Peel	peel	VB
hvd.rsl868	2801	2	the	the	DT
hvd.rsl868	2801	3	tomatoes	tomato	NNS
hvd.rsl868	2801	4	with-	with-	XX
hvd.rsl868	2801	5	out	out	RP
hvd.rsl868	2801	6	breaking	break	VBG
hvd.rsl868	2801	7	,	,	,
hvd.rsl868	2801	8	sprinkle	sprinkle	VB
hvd.rsl868	2801	9	sugar	sugar	NN
hvd.rsl868	2801	10	over	over	RP
hvd.rsl868	2801	11	and	and	CC
hvd.rsl868	2801	12	let	let	VB
hvd.rsl868	2801	13	them	-PRON-	PRP
hvd.rsl868	2801	14	stand	stand	VB
hvd.rsl868	2801	15	over	over	IN
hvd.rsl868	2801	16	night	night	NN
hvd.rsl868	2801	17	.	.	.
hvd.rsl868	2802	1	In	in	IN
hvd.rsl868	2802	2	the	the	DT
hvd.rsl868	2802	3	morning	morning	NN
hvd.rsl868	2802	4	pour	pour	VB
hvd.rsl868	2802	5	off	off	IN
hvd.rsl868	2802	6	the	the	DT
hvd.rsl868	2802	7	syrup	syrup	NN
hvd.rsl868	2802	8	,	,	,
hvd.rsl868	2802	9	add	add	VB
hvd.rsl868	2802	10	the	the	DT
hvd.rsl868	2802	11	cloves	clove	NNS
hvd.rsl868	2802	12	and	and	CC
hvd.rsl868	2802	13	let	let	VB
hvd.rsl868	2802	14	it	-PRON-	PRP
hvd.rsl868	2802	15	boil	boil	VB
hvd.rsl868	2802	16	until	until	IN
hvd.rsl868	2802	17	thick	thick	JJ
hvd.rsl868	2802	18	,	,	,
hvd.rsl868	2802	19	then	then	RB
hvd.rsl868	2802	20	strain	strain	VB
hvd.rsl868	2802	21	.	.	.
hvd.rsl868	2803	1	Return	return	VB
hvd.rsl868	2803	2	to	to	IN
hvd.rsl868	2803	3	fire	fire	NN
hvd.rsl868	2803	4	and	and	CC
hvd.rsl868	2803	5	add	add	VB
hvd.rsl868	2803	6	the	the	DT
hvd.rsl868	2803	7	chopped	chop	VBN
hvd.rsl868	2803	8	pulp	pulp	NN
hvd.rsl868	2803	9	of	of	IN
hvd.rsl868	2803	10	the	the	DT
hvd.rsl868	2803	11	lemons	lemon	NNS
hvd.rsl868	2803	12	,	,	,
hvd.rsl868	2803	13	rejecting	reject	VBG
hvd.rsl868	2803	14	the	the	DT
hvd.rsl868	2803	15	skin	skin	NN
hvd.rsl868	2803	16	,	,	,
hvd.rsl868	2803	17	and	and	CC
hvd.rsl868	2803	18	the	the	DT
hvd.rsl868	2803	19	tomatoes	tomato	NNS
hvd.rsl868	2803	20	,	,	,
hvd.rsl868	2803	21	and	and	CC
hvd.rsl868	2803	22	cook	cook	VB
hvd.rsl868	2803	23	gently	gently	RB
hvd.rsl868	2803	24	until	until	IN
hvd.rsl868	2803	25	the	the	DT
hvd.rsl868	2803	26	tomatoes	tomato	NNS
hvd.rsl868	2803	27	look	look	VBP
hvd.rsl868	2803	28	clear	clear	JJ
hvd.rsl868	2803	29	.	.	.
hvd.rsl868	2804	1	Put	put	VB
hvd.rsl868	2804	2	into	into	IN
hvd.rsl868	2804	3	jars	jar	NNS
hvd.rsl868	2804	4	and	and	CC
hvd.rsl868	2804	5	seal	seal	NN
hvd.rsl868	2804	6	.	.	.
hvd.rsl868	2805	1	To	to	TO
hvd.rsl868	2805	2	give	give	VB
hvd.rsl868	2805	3	a	a	DT
hvd.rsl868	2805	4	quite	quite	RB
hvd.rsl868	2805	5	different	different	JJ
hvd.rsl868	2805	6	flavor	flavor	NN
hvd.rsl868	2805	7	substitute	substitute	NN
hvd.rsl868	2805	8	one-	one-	JJ
hvd.rsl868	2805	9	half	half	JJ
hvd.rsl868	2805	10	ounce	ounce	NN
hvd.rsl868	2805	11	of	of	IN
hvd.rsl868	2805	12	ginger	ginger	NN
hvd.rsl868	2805	13	root	root	NN
hvd.rsl868	2805	14	for	for	IN
hvd.rsl868	2805	15	the	the	DT
hvd.rsl868	2805	16	cloves	clove	NNS
hvd.rsl868	2805	17	,	,	,
hvd.rsl868	2805	18	and	and	CC
hvd.rsl868	2805	19	proceed	proceed	VB
hvd.rsl868	2805	20	as	as	RB
hvd.rsl868	2805	21	above	above	RB
hvd.rsl868	2805	22	.	.	.
hvd.rsl868	2806	1	Green	Green	NNP
hvd.rsl868	2806	2	Tomato	Tomato	NNP
hvd.rsl868	2806	3	Preserves.—Required	Preserves.—Required	NNP
hvd.rsl868	2806	4	,	,	,
hvd.rsl868	2806	5	eight	eight	CD
hvd.rsl868	2806	6	pounds	pound	NNS
hvd.rsl868	2806	7	of	of	IN
hvd.rsl868	2806	8	small	small	JJ
hvd.rsl868	2806	9	green	green	JJ
hvd.rsl868	2806	10	tomatoes	tomato	NNS
hvd.rsl868	2806	11	,	,	,
hvd.rsl868	2806	12	seven	seven	CD
hvd.rsl868	2806	13	pounds	pound	NNS
hvd.rsl868	2806	14	of	of	IN
hvd.rsl868	2806	15	sugar	sugar	NN
hvd.rsl868	2806	16	,	,	,
hvd.rsl868	2806	17	one	one	CD
hvd.rsl868	2806	18	ounce	ounce	NN
hvd.rsl868	2806	19	of	of	IN
hvd.rsl868	2806	20	ginger	ginger	NN
hvd.rsl868	2806	21	and	and	CC
hvd.rsl868	2806	22	mace	mace	NN
hvd.rsl868	2806	23	mixed	mixed	JJ
hvd.rsl868	2806	24	,	,	,
hvd.rsl868	2806	25	and	and	CC
hvd.rsl868	2806	26	the	the	DT
hvd.rsl868	2806	27	juice	juice	NN
hvd.rsl868	2806	28	of	of	IN
hvd.rsl868	2806	29	four	four	CD
hvd.rsl868	2806	30	lemons	lemon	NNS
hvd.rsl868	2806	31	.	.	.
hvd.rsl868	2807	1	Pierce	pierce	VB
hvd.rsl868	2807	2	each	each	DT
hvd.rsl868	2807	3	of	of	IN
hvd.rsl868	2807	4	the	the	DT
hvd.rsl868	2807	5	tomatoes	tomato	NNS
hvd.rsl868	2807	6	with	with	IN
hvd.rsl868	2807	7	a	a	DT
hvd.rsl868	2807	8	fork	fork	NN
hvd.rsl868	2807	9	and	and	CC
hvd.rsl868	2807	10	put	put	VBD
hvd.rsl868	2807	11	them	-PRON-	PRP
hvd.rsl868	2807	12	in	in	IN
hvd.rsl868	2807	13	the	the	DT
hvd.rsl868	2807	14	preserving	preserve	VBG
hvd.rsl868	2807	15	kettle	kettle	NN
hvd.rsl868	2807	16	with	with	IN
hvd.rsl868	2807	17	all	all	PDT
hvd.rsl868	2807	18	the	the	DT
hvd.rsl868	2807	19	other	other	JJ
hvd.rsl868	2807	20	ingredients	ingredient	NNS
hvd.rsl868	2807	21	.	.	.
hvd.rsl868	2808	1	Heat	heat	VB
hvd.rsl868	2808	2	slowly	slowly	RB
hvd.rsl868	2808	3	,	,	,
hvd.rsl868	2808	4	then	then	RB
hvd.rsl868	2808	5	boil	boil	VB
hvd.rsl868	2808	6	until	until	IN
hvd.rsl868	2808	7	the	the	DT
hvd.rsl868	2808	8	tomatoes	tomato	NNS
hvd.rsl868	2808	9	are	be	VBP
hvd.rsl868	2808	10	clear	clear	JJ
hvd.rsl868	2808	11	,	,	,
hvd.rsl868	2808	12	then	then	RB
hvd.rsl868	2808	13	skim	skim	VB
hvd.rsl868	2808	14	them	-PRON-	PRP
hvd.rsl868	2808	15	out	out	RP
hvd.rsl868	2808	16	and	and	CC
hvd.rsl868	2808	17	boil	boil	VB
hvd.rsl868	2808	18	the	the	DT
hvd.rsl868	2808	19	syrup	syrup	NN
hvd.rsl868	2808	20	until	until	IN
hvd.rsl868	2808	21	thick	thick	JJ
hvd.rsl868	2808	22	.	.	.
hvd.rsl868	2809	1	Put	put	VB
hvd.rsl868	2809	2	the	the	DT
hvd.rsl868	2809	3	tomatoes	tomato	NNS
hvd.rsl868	2809	4	into	into	IN
hvd.rsl868	2809	5	jars	jar	NNS
hvd.rsl868	2809	6	and	and	CC
hvd.rsl868	2809	7	pour	pour	VB
hvd.rsl868	2809	8	in	in	IN
hvd.rsl868	2809	9	the	the	DT
hvd.rsl868	2809	10	hot	hot	JJ
hvd.rsl868	2809	11	syrup	syrup	NN
hvd.rsl868	2809	12	.	.	.
hvd.rsl868	2810	1	Yellow	Yellow	NNP
hvd.rsl868	2810	2	Tomato	Tomato	NNP
hvd.rsl868	2810	3	Preserves.—Put	Preserves.—Put	NFP
hvd.rsl868	2810	4	the	the	DT
hvd.rsl868	2810	5	tomatoes	tomato	NNS
hvd.rsl868	2810	6	into	into	IN
hvd.rsl868	2810	7	a	a	DT
hvd.rsl868	2810	8	wire	wire	NN
hvd.rsl868	2810	9	basket	basket	NN
hvd.rsl868	2810	10	and	and	CC
hvd.rsl868	2810	11	plunge	plunge	VB
hvd.rsl868	2810	12	into	into	IN
hvd.rsl868	2810	13	boiling	boiling	NN
hvd.rsl868	2810	14	water	water	NN
hvd.rsl868	2810	15	to	to	TO
hvd.rsl868	2810	16	loosen	loosen	VB
hvd.rsl868	2810	17	the	the	DT
hvd.rsl868	2810	18	skins	skin	NNS
hvd.rsl868	2810	19	.	.	.
hvd.rsl868	2811	1	When	when	WRB
hvd.rsl868	2811	2	a	a	DT
hvd.rsl868	2811	3	cut	cut	NN
hvd.rsl868	2811	4	is	be	VBZ
hvd.rsl868	2811	5	made	make	VBN
hvd.rsl868	2811	6	across	across	IN
hvd.rsl868	2811	7	the	the	DT
hvd.rsl868	2811	8	skin	skin	NN
hvd.rsl868	2811	9	its	-PRON-	PRP$
hvd.rsl868	2811	10	whole	whole	JJ
hvd.rsl868	2811	11	contents	content	NNS
hvd.rsl868	2811	12	can	can	MD
hvd.rsl868	2811	13	be	be	VB
hvd.rsl868	2811	14	quickly	quickly	RB
hvd.rsl868	2811	15	squeezed	squeeze	VBN
hvd.rsl868	2811	16	out	out	RP
hvd.rsl868	2811	17	.	.	.
hvd.rsl868	2812	1	Three	three	CD
hvd.rsl868	2812	2	-	-	HYPH
hvd.rsl868	2812	3	fourths	fourth	NNS
hvd.rsl868	2812	4	cf	cf	NN
hvd.rsl868	2812	5	a	a	DT
hvd.rsl868	2812	6	pound	pound	NN
hvd.rsl868	2812	7	of	of	IN
hvd.rsl868	2812	8	sugar	sugar	NN
hvd.rsl868	2812	9	is	be	VBZ
hvd.rsl868	2812	10	allowed	allow	VBN
hvd.rsl868	2812	11	for	for	IN
hvd.rsl868	2812	12	each	each	DT
hvd.rsl868	2812	13	pound	pound	NN
hvd.rsl868	2812	14	of	of	IN
hvd.rsl868	2812	15	the	the	DT
hvd.rsl868	2812	16	fruit	fruit	NN
hvd.rsl868	2812	17	pulp	pulp	NN
hvd.rsl868	2812	18	,	,	,
hvd.rsl868	2812	19	and	and	CC
hvd.rsl868	2812	20	sometimes	sometimes	RB
hvd.rsl868	2812	21	ginger	ginger	NN
hvd.rsl868	2812	22	root	root	NN
hvd.rsl868	2812	23	is	be	VBZ
hvd.rsl868	2812	24	added	add	VBN
hvd.rsl868	2812	25	for	for	IN
hvd.rsl868	2812	26	flavoring	flavoring	NN
hvd.rsl868	2812	27	.	.	.
hvd.rsl868	2813	1	Prolonged	prolonged	JJ
hvd.rsl868	2813	2	cooking	cooking	NN
hvd.rsl868	2813	3	is	be	VBZ
hvd.rsl868	2813	4	not	not	RB
hvd.rsl868	2813	5	necessary	necessary	JJ
hvd.rsl868	2813	6	;	;	:
hvd.rsl868	2813	7	just	just	RB
hvd.rsl868	2813	8	before	before	IN
hvd.rsl868	2813	9	ready	ready	JJ
hvd.rsl868	2813	10	for	for	IN
hvd.rsl868	2813	11	the	the	DT
hvd.rsl868	2813	12	jars	jar	NNS
hvd.rsl868	2813	13	add	add	VB
hvd.rsl868	2813	14	several	several	JJ
hvd.rsl868	2813	15	lemons	lemon	NNS
hvd.rsl868	2813	16	sliced	slice	VBN
hvd.rsl868	2813	17	in	in	IN
hvd.rsl868	2813	18	thin	thin	JJ
hvd.rsl868	2813	19	even	even	RB
hvd.rsl868	2813	20	circles	circle	NNS
hvd.rsl868	2813	21	.	.	.
hvd.rsl868	2814	1	Ruby	Ruby	NNP
hvd.rsl868	2814	2	Watermelon	Watermelon	NNP
hvd.rsl868	2814	3	Preserves.—Dice	Preserves.—Dice	NNP
hvd.rsl868	2814	4	the	the	DT
hvd.rsl868	2814	5	red	red	JJ
hvd.rsl868	2814	6	portion	portion	NN
hvd.rsl868	2814	7	of	of	IN
hvd.rsl868	2814	8	the	the	DT
hvd.rsl868	2814	9	melon	melon	NN
hvd.rsl868	2814	10	,	,	,
hvd.rsl868	2814	11	removing	remove	VBG
hvd.rsl868	2814	12	all	all	DT
hvd.rsl868	2814	13	seeds	seed	NNS
hvd.rsl868	2814	14	and	and	CC
hvd.rsl868	2814	15	every	every	DT
hvd.rsl868	2814	16	bit	bit	NN
hvd.rsl868	2814	17	of	of	IN
hvd.rsl868	2814	18	the	the	DT
hvd.rsl868	2814	19	white	white	JJ
hvd.rsl868	2814	20	part	part	NN
hvd.rsl868	2814	21	;	;	:
hvd.rsl868	2814	22	weigh	weigh	VB
hvd.rsl868	2814	23	and	and	CC
hvd.rsl868	2814	24	use	use	VB
hvd.rsl868	2814	25	half	half	NN
hvd.rsl868	2814	26	as	as	RB
hvd.rsl868	2814	27	much	much	JJ
hvd.rsl868	2814	28	sugar	sugar	NN
hvd.rsl868	2814	29	as	as	IN
hvd.rsl868	2814	30	you	-PRON-	PRP
hvd.rsl868	2814	31	have	have	VBP
hvd.rsl868	2814	32	melon	melon	NN
hvd.rsl868	2814	33	,	,	,
hvd.rsl868	2814	34	adding	add	VBG
hvd.rsl868	2814	35	to	to	IN
hvd.rsl868	2814	36	every	every	DT
hvd.rsl868	2814	37	six	six	CD
hvd.rsl868	2814	38	pounds	pound	NNS
hvd.rsl868	2814	39	of	of	IN
hvd.rsl868	2814	40	melon	melon	NN
hvd.rsl868	2814	41	the	the	DT
hvd.rsl868	2814	42	juice	juice	NN
hvd.rsl868	2814	43	and	and	CC
hvd.rsl868	2814	44	grated	grate	VBN
hvd.rsl868	2814	45	yellow	yellow	JJ
hvd.rsl868	2814	46	rinds	rind	NNS
hvd.rsl868	2814	47	of	of	IN
hvd.rsl868	2814	48	two	two	CD
hvd.rsl868	2814	49	lemons	lemon	NNS
hvd.rsl868	2814	50	.	.	.
hvd.rsl868	2815	1	Put	put	VB
hvd.rsl868	2815	2	all	all	DT
hvd.rsl868	2815	3	together	together	RB
hvd.rsl868	2815	4	in	in	IN
hvd.rsl868	2815	5	a	a	DT
hvd.rsl868	2815	6	large	large	JJ
hvd.rsl868	2815	7	granite	granite	NN
hvd.rsl868	2815	8	kettle	kettle	NN
hvd.rsl868	2815	9	and	and	CC
hvd.rsl868	2815	10	boil	boil	VB
hvd.rsl868	2815	11	slowly	slowly	RB
hvd.rsl868	2815	12	,	,	,
hvd.rsl868	2815	13	stirring	stir	VBG
hvd.rsl868	2815	14	often	often	RB
hvd.rsl868	2815	15	until	until	IN
hvd.rsl868	2815	16	it	-PRON-	PRP
hvd.rsl868	2815	17	is	be	VBZ
hvd.rsl868	2815	18	quite	quite	RB
hvd.rsl868	2815	19	thick	thick	JJ
hvd.rsl868	2815	20	;	;	:
hvd.rsl868	2815	21	at	at	IN
hvd.rsl868	2815	22	first	first	RB
hvd.rsl868	2815	23	you	-PRON-	PRP
hvd.rsl868	2815	24	will	will	MD
hvd.rsl868	2815	25	think	think	VB
hvd.rsl868	2815	26	it	-PRON-	PRP
hvd.rsl868	2815	27	is	be	VBZ
hvd.rsl868	2815	28	all	all	DT
hvd.rsl868	2815	29	going	go	VBG
hvd.rsl868	2815	30	to	to	IN
hvd.rsl868	2815	31	water	water	NN
hvd.rsl868	2815	32	,	,	,
hvd.rsl868	2815	33	but	but	CC
hvd.rsl868	2815	34	very	very	RB
hvd.rsl868	2815	35	soon	soon	RB
hvd.rsl868	2815	36	you	-PRON-	PRP
hvd.rsl868	2815	37	will	will	MD
hvd.rsl868	2815	38	notice	notice	VB
hvd.rsl868	2815	39	it	-PRON-	PRP
hvd.rsl868	2815	40	thicken	thicken	VB
hvd.rsl868	2815	41	nicely	nicely	RB
hvd.rsl868	2815	42	;	;	:
hvd.rsl868	2815	43	when	when	WRB
hvd.rsl868	2815	44	it	-PRON-	PRP
hvd.rsl868	2815	45	has	have	VBZ
hvd.rsl868	2815	46	become	become	VBN
hvd.rsl868	2815	47	as	as	RB
hvd.rsl868	2815	48	thick	thick	JJ
hvd.rsl868	2815	49	as	as	IN
hvd.rsl868	2815	50	you	-PRON-	PRP
hvd.rsl868	2815	51	like	like	VBP
hvd.rsl868	2815	52	it	-PRON-	PRP
hvd.rsl868	2815	53	,	,	,
hvd.rsl868	2815	54	seal	seal	VB
hvd.rsl868	2815	55	hot	hot	JJ
hvd.rsl868	2815	56	in	in	IN
hvd.rsl868	2815	57	glass	glass	NN
hvd.rsl868	2815	58	pint	pint	NN
hvd.rsl868	2815	59	jars	jar	NNS
hvd.rsl868	2815	60	.	.	.
hvd.rsl868	2816	1	JELLIES	jelly	NNS
hvd.rsl868	2816	2	.	.	.
hvd.rsl868	2817	1	Jelly	Jelly	NNP
hvd.rsl868	2817	2	should	should	MD
hvd.rsl868	2817	3	never	never	RB
hvd.rsl868	2817	4	be	be	VB
hvd.rsl868	2817	5	stored	store	VBN
hvd.rsl868	2817	6	in	in	IN
hvd.rsl868	2817	7	a	a	DT
hvd.rsl868	2817	8	cellar	cellar	NN
hvd.rsl868	2817	9	.	.	.
hvd.rsl868	2818	1	It	-PRON-	PRP
hvd.rsl868	2818	2	demands	demand	VBZ
hvd.rsl868	2818	3	a	a	DT
hvd.rsl868	2818	4	cool	cool	JJ
hvd.rsl868	2818	5	,	,	,
hvd.rsl868	2818	6	dry	dry	JJ
hvd.rsl868	2818	7	,	,	,
hvd.rsl868	2818	8	dark	dark	JJ
hvd.rsl868	2818	9	place	place	NN
hvd.rsl868	2818	10	,	,	,
hvd.rsl868	2818	11	which	which	WDT
hvd.rsl868	2818	12	can	can	MD
hvd.rsl868	2818	13	be	be	VB
hvd.rsl868	2818	14	well	well	RB
hvd.rsl868	2818	15	ventilated	ventilate	VBN
hvd.rsl868	2818	16	,	,	,
hvd.rsl868	2818	17	to	to	TO
hvd.rsl868	2818	18	insure	insure	VB
hvd.rsl868	2818	19	its	-PRON-	PRP$
hvd.rsl868	2818	20	keeping	keeping	NN
hvd.rsl868	2818	21	perfectly	perfectly	RB
hvd.rsl868	2818	22	.	.	.
hvd.rsl868	2819	1	Great	great	JJ
hvd.rsl868	2819	2	care	care	NN
hvd.rsl868	2819	3	must	must	MD
hvd.rsl868	2819	4	be	be	VB
hvd.rsl868	2819	5	given	give	VBN
hvd.rsl868	2819	6	the	the	DT
hvd.rsl868	2819	7	juice	juice	NN
hvd.rsl868	2819	8	,	,	,
hvd.rsl868	2819	9	sugar	sugar	NN
hvd.rsl868	2819	10	,	,	,
hvd.rsl868	2819	11	etc	etc	FW
hvd.rsl868	2819	12	.	.	.
hvd.rsl868	2820	1	The	the	DT
hvd.rsl868	2820	2	glasses	glass	NNS
hvd.rsl868	2820	3	should	should	MD
hvd.rsl868	2820	4	be	be	VB
hvd.rsl868	2820	5	hot	hot	JJ
hvd.rsl868	2820	6	,	,	,
hvd.rsl868	2820	7	dry	dry	JJ
hvd.rsl868	2820	8	and	and	CC
hvd.rsl868	2820	9	clean	clean	JJ
hvd.rsl868	2820	10	(	(	-LRB-
hvd.rsl868	2820	11	surgically	surgically	RB
hvd.rsl868	2820	12	clean	clean	JJ
hvd.rsl868	2820	13	,	,	,
hvd.rsl868	2820	14	we	-PRON-	PRP
hvd.rsl868	2820	15	mean	mean	VBP
hvd.rsl868	2820	16	)	)	-RRB-
hvd.rsl868	2820	17	.	.	.
hvd.rsl868	2821	1	Small	small	JJ
hvd.rsl868	2821	2	tapering	taper	VBG
hvd.rsl868	2821	3	cups	cup	NNS
hvd.rsl868	2821	4	or	or	CC
hvd.rsl868	2821	5	bowls	bowl	VBZ
hvd.rsl868	2821	6	THE	the	DT
hvd.rsl868	2821	7	RURAL	rural	JJ
hvd.rsl868	2821	8	COOK	COOK	NNP
hvd.rsl868	2821	9	BOOK	book	NN
hvd.rsl868	2821	10	.	.	.
hvd.rsl868	2822	1	149	149	CD
hvd.rsl868	2822	2	quickly	quickly	RB
hvd.rsl868	2822	3	over	over	IN
hvd.rsl868	2822	4	it	-PRON-	PRP
hvd.rsl868	2822	5	;	;	:
hvd.rsl868	2822	6	this	this	DT
hvd.rsl868	2822	7	will	will	MD
hvd.rsl868	2822	8	generally	generally	RB
hvd.rsl868	2822	9	occur	occur	VB
hvd.rsl868	2822	10	after	after	IN
hvd.rsl868	2822	11	five	five	CD
hvd.rsl868	2822	12	or	or	CC
hvd.rsl868	2822	13	ten	ten	CD
hvd.rsl868	2822	14	minutes	minute	NNS
hvd.rsl868	2822	15	'	'	POS
hvd.rsl868	2822	16	boiling	boiling	NN
hvd.rsl868	2822	17	.	.	.
hvd.rsl868	2823	1	Take	take	VB
hvd.rsl868	2823	2	from	from	IN
hvd.rsl868	2823	3	the	the	DT
hvd.rsl868	2823	4	fire	fire	NN
hvd.rsl868	2823	5	and	and	CC
hvd.rsl868	2823	6	pour	pour	VB
hvd.rsl868	2823	7	into	into	IN
hvd.rsl868	2823	8	jelly	jelly	JJ
hvd.rsl868	2823	9	glasses	glass	NNS
hvd.rsl868	2823	10	.	.	.
hvd.rsl868	2824	1	Let	let	VB
hvd.rsl868	2824	2	stand	stand	VB
hvd.rsl868	2824	3	Until	until	IN
hvd.rsl868	2824	4	cold	cold	JJ
hvd.rsl868	2824	5	,	,	,
hvd.rsl868	2824	6	pour	pour	VB
hvd.rsl868	2824	7	over	over	IN
hvd.rsl868	2824	8	the	the	DT
hvd.rsl868	2824	9	top	top	NN
hvd.rsl868	2824	10	of	of	IN
hvd.rsl868	2824	11	each	each	DT
hvd.rsl868	2824	12	glass	glass	NN
hvd.rsl868	2824	13	a	a	DT
hvd.rsl868	2824	14	little	little	JJ
hvd.rsl868	2824	15	melted	melt	VBN
hvd.rsl868	2824	16	paraffin	paraffin	NN
hvd.rsl868	2824	17	,	,	,
hvd.rsl868	2824	18	and	and	CC
hvd.rsl868	2824	19	when	when	WRB
hvd.rsl868	2824	20	it	-PRON-	PRP
hvd.rsl868	2824	21	hardens	harden	VBZ
hvd.rsl868	2824	22	cover	cover	NN
hvd.rsl868	2824	23	.	.	.
hvd.rsl868	2825	1	Hum	hum	VB
hvd.rsl868	2825	2	Jelly.—Pour	jelly.—pour	PRP
hvd.rsl868	2825	3	boiling	boil	VBG
hvd.rsl868	2825	4	water	water	NN
hvd.rsl868	2825	5	over	over	IN
hvd.rsl868	2825	6	one	one	CD
hvd.rsl868	2825	7	-	-	HYPH
hvd.rsl868	2825	8	half	half	NN
hvd.rsl868	2825	9	peck	peck	NN
hvd.rsl868	2825	10	of	of	IN
hvd.rsl868	2825	11	plums	plum	NNS
hvd.rsl868	2825	12	placed	place	VBN
hvd.rsl868	2825	13	in	in	IN
hvd.rsl868	2825	14	a	a	DT
hvd.rsl868	2825	15	colander	colander	NN
hvd.rsl868	2825	16	.	.	.
hvd.rsl868	2826	1	Then	then	RB
hvd.rsl868	2826	2	put	put	VB
hvd.rsl868	2826	3	them	-PRON-	PRP
hvd.rsl868	2826	4	in	in	IN
hvd.rsl868	2826	5	a	a	DT
hvd.rsl868	2826	6	preserving	preserve	VBG
hvd.rsl868	2826	7	kettle	kettle	NN
hvd.rsl868	2826	8	,	,	,
hvd.rsl868	2826	9	pour	pour	VB
hvd.rsl868	2826	10	over	over	IN
hvd.rsl868	2826	11	them	-PRON-	PRP
hvd.rsl868	2826	12	just	just	RB
hvd.rsl868	2826	13	enough	enough	JJ
hvd.rsl868	2826	14	water	water	NN
hvd.rsl868	2826	15	to	to	TO
hvd.rsl868	2826	16	cover	cover	VB
hvd.rsl868	2826	17	and	and	CC
hvd.rsl868	2826	18	boil	boil	VB
hvd.rsl868	2826	19	until	until	IN
hvd.rsl868	2826	20	the	the	DT
hvd.rsl868	2826	21	plums	plum	NNS
hvd.rsl868	2826	22	have	have	VBP
hvd.rsl868	2826	23	become	become	VBN
hvd.rsl868	2826	24	soft	soft	JJ
hvd.rsl868	2826	25	and	and	CC
hvd.rsl868	2826	26	the	the	DT
hvd.rsl868	2826	27	juice	juice	NN
hvd.rsl868	2826	28	has	have	VBZ
hvd.rsl868	2826	29	flowed	flow	VBN
hvd.rsl868	2826	30	out	out	RP
hvd.rsl868	2826	31	.	.	.
hvd.rsl868	2827	1	Drain	drain	VB
hvd.rsl868	2827	2	through	through	IN
hvd.rsl868	2827	3	a	a	DT
hvd.rsl868	2827	4	colander	colander	NN
hvd.rsl868	2827	5	,	,	,
hvd.rsl868	2827	6	then	then	RB
hvd.rsl868	2827	7	through	through	IN
hvd.rsl868	2827	8	a	a	DT
hvd.rsl868	2827	9	jelly	jelly	JJ
hvd.rsl868	2827	10	bag	bag	NN
hvd.rsl868	2827	11	without	without	IN
hvd.rsl868	2827	12	squeezing	squeeze	VBG
hvd.rsl868	2827	13	.	.	.
hvd.rsl868	2828	1	Measure	measure	NN
hvd.rsl868	2828	2	juice	juice	NN
hvd.rsl868	2828	3	and	and	CC
hvd.rsl868	2828	4	put	put	VBN
hvd.rsl868	2828	5	to	to	TO
hvd.rsl868	2828	6	boil	boil	VB
hvd.rsl868	2828	7	in	in	IN
hvd.rsl868	2828	8	preserve	preserve	NN
hvd.rsl868	2828	9	kettle	kettle	NN
hvd.rsl868	2828	10	.	.	.
hvd.rsl868	2829	1	Add	add	VB
hvd.rsl868	2829	2	one	one	CD
hvd.rsl868	2829	3	dozen	dozen	NN
hvd.rsl868	2829	4	blanched	blanch	VBN
hvd.rsl868	2829	5	plum	plum	NN
hvd.rsl868	2829	6	kernels	kernel	NNS
hvd.rsl868	2829	7	.	.	.
hvd.rsl868	2830	1	Allow	allow	VB
hvd.rsl868	2830	2	an	an	DT
hvd.rsl868	2830	3	equal	equal	JJ
hvd.rsl868	2830	4	measure	measure	NN
hvd.rsl868	2830	5	of	of	IN
hvd.rsl868	2830	6	granulated	granulated	JJ
hvd.rsl868	2830	7	sugar	sugar	NN
hvd.rsl868	2830	8	and	and	CC
hvd.rsl868	2830	9	put	put	VBD
hvd.rsl868	2830	10	it	-PRON-	PRP
hvd.rsl868	2830	11	to	to	TO
hvd.rsl868	2830	12	heat	heat	VB
hvd.rsl868	2830	13	in	in	IN
hvd.rsl868	2830	14	shallow	shallow	JJ
hvd.rsl868	2830	15	pans	pan	NNS
hvd.rsl868	2830	16	in	in	IN
hvd.rsl868	2830	17	the	the	DT
hvd.rsl868	2830	18	oven	oven	NN
hvd.rsl868	2830	19	.	.	.
hvd.rsl868	2831	1	When	when	WRB
hvd.rsl868	2831	2	the	the	DT
hvd.rsl868	2831	3	juice	juice	NN
hvd.rsl868	2831	4	has	have	VBZ
hvd.rsl868	2831	5	boiled	boil	VBN
hvd.rsl868	2831	6	20	20	CD
hvd.rsl868	2831	7	minutes	minute	NNS
hvd.rsl868	2831	8	skim	skim	VBP
hvd.rsl868	2831	9	well	well	RB
hvd.rsl868	2831	10	,	,	,
hvd.rsl868	2831	11	add	add	VB
hvd.rsl868	2831	12	the	the	DT
hvd.rsl868	2831	13	hot	hot	JJ
hvd.rsl868	2831	14	sugar	sugar	NN
hvd.rsl868	2831	15	,	,	,
hvd.rsl868	2831	16	stir	stir	VB
hvd.rsl868	2831	17	until	until	IN
hvd.rsl868	2831	18	dissolved	dissolve	VBN
hvd.rsl868	2831	19	,	,	,
hvd.rsl868	2831	20	let	let	VBD
hvd.rsl868	2831	21	come	come	VB
hvd.rsl868	2831	22	to	to	IN
hvd.rsl868	2831	23	the	the	DT
hvd.rsl868	2831	24	boiling	boiling	NN
hvd.rsl868	2831	25	point	point	NN
hvd.rsl868	2831	26	,	,	,
hvd.rsl868	2831	27	take	take	VB
hvd.rsl868	2831	28	immediately	immediately	RB
hvd.rsl868	2831	29	from	from	IN
hvd.rsl868	2831	30	the	the	DT
hvd.rsl868	2831	31	fire	fire	NN
hvd.rsl868	2831	32	and	and	CC
hvd.rsl868	2831	33	fill	fill	VB
hvd.rsl868	2831	34	into	into	IN
hvd.rsl868	2831	35	glasses	glass	NNS
hvd.rsl868	2831	36	which	which	WDT
hvd.rsl868	2831	37	have	have	VBP
hvd.rsl868	2831	38	been	be	VBN
hvd.rsl868	2831	39	rolled	roll	VBN
hvd.rsl868	2831	40	in	in	IN
hvd.rsl868	2831	41	boiling	boiling	NN
hvd.rsl868	2831	42	water	water	NN
hvd.rsl868	2831	43	,	,	,
hvd.rsl868	2831	44	drained	drain	VBN
hvd.rsl868	2831	45	and	and	CC
hvd.rsl868	2831	46	stood	stand	VBD
hvd.rsl868	2831	47	upright	upright	JJ
hvd.rsl868	2831	48	on	on	IN
hvd.rsl868	2831	49	a	a	DT
hvd.rsl868	2831	50	cloth	cloth	NN
hvd.rsl868	2831	51	folded	fold	VBN
hvd.rsl868	2831	52	in	in	IN
hvd.rsl868	2831	53	a	a	DT
hvd.rsl868	2831	54	shallow	shallow	JJ
hvd.rsl868	2831	55	pan	pan	NN
hvd.rsl868	2831	56	of	of	IN
hvd.rsl868	2831	57	boiling	boiling	NN
hvd.rsl868	2831	58	water	water	NN
hvd.rsl868	2831	59	.	.	.
hvd.rsl868	2832	1	Use	use	VB
hvd.rsl868	2832	2	a	a	DT
hvd.rsl868	2832	3	small	small	JJ
hvd.rsl868	2832	4	teacup	teacup	NN
hvd.rsl868	2832	5	to	to	TO
hvd.rsl868	2832	6	dip	dip	VB
hvd.rsl868	2832	7	the	the	DT
hvd.rsl868	2832	8	jelly	jelly	NN
hvd.rsl868	2832	9	into	into	IN
hvd.rsl868	2832	10	the	the	DT
hvd.rsl868	2832	11	tumblers	tumbler	NNS
hvd.rsl868	2832	12	,	,	,
hvd.rsl868	2832	13	and	and	CC
hvd.rsl868	2832	14	fill	fill	VB
hvd.rsl868	2832	15	them	-PRON-	PRP
hvd.rsl868	2832	16	very	very	RB
hvd.rsl868	2832	17	full	full	JJ
hvd.rsl868	2832	18	.	.	.
hvd.rsl868	2833	1	Cover	cover	VB
hvd.rsl868	2833	2	airtight	airtight	JJ
hvd.rsl868	2833	3	next	next	JJ
hvd.rsl868	2833	4	day	day	NN
hvd.rsl868	2833	5	.	.	.
hvd.rsl868	2834	1	The	the	DT
hvd.rsl868	2834	2	pulp	pulp	NN
hvd.rsl868	2834	3	remaining	remain	VBG
hvd.rsl868	2834	4	may	may	MD
hvd.rsl868	2834	5	be	be	VB
hvd.rsl868	2834	6	used	use	VBN
hvd.rsl868	2834	7	to	to	TO
hvd.rsl868	2834	8	make	make	VB
hvd.rsl868	2834	9	a	a	DT
hvd.rsl868	2834	10	little	little	JJ
hvd.rsl868	2834	11	marmalade	marmalade	NN
hvd.rsl868	2834	12	,	,	,
hvd.rsl868	2834	13	allowing	allow	VBG
hvd.rsl868	2834	14	three	three	CD
hvd.rsl868	2834	15	-	-	HYPH
hvd.rsl868	2834	16	quarters	quarter	NNS
hvd.rsl868	2834	17	of	of	IN
hvd.rsl868	2834	18	a	a	DT
hvd.rsl868	2834	19	pint	pint	NN
hvd.rsl868	2834	20	of	of	IN
hvd.rsl868	2834	21	sugar	sugar	NN
hvd.rsl868	2834	22	to	to	IN
hvd.rsl868	2834	23	one	one	CD
hvd.rsl868	2834	24	pint	pint	NN
hvd.rsl868	2834	25	of	of	IN
hvd.rsl868	2834	26	pulp	pulp	NN
hvd.rsl868	2834	27	,	,	,
hvd.rsl868	2834	28	and	and	CC
hvd.rsl868	2834	29	a	a	DT
hvd.rsl868	2834	30	few	few	JJ
hvd.rsl868	2834	31	blanched	blanch	VBN
hvd.rsl868	2834	32	kernels	kernel	NNS
hvd.rsl868	2834	33	from	from	IN
hvd.rsl868	2834	34	the	the	DT
hvd.rsl868	2834	35	plum	plum	NN
hvd.rsl868	2834	36	stones	stone	NNS
hvd.rsl868	2834	37	.	.	.
hvd.rsl868	2835	1	Plum	Plum	NNP
hvd.rsl868	2835	2	and	and	CC
hvd.rsl868	2835	3	Green	Green	NNP
hvd.rsl868	2835	4	Grape	Grape	NNP
hvd.rsl868	2835	5	Jelly.—Plums	jelly.—plum	VBZ
hvd.rsl868	2835	6	mixed	mix	VBN
hvd.rsl868	2835	7	with	with	IN
hvd.rsl868	2835	8	green	green	JJ
hvd.rsl868	2835	9	grapes	grape	NNS
hvd.rsl868	2835	10	make	make	VBP
hvd.rsl868	2835	11	the	the	DT
hvd.rsl868	2835	12	most	most	RBS
hvd.rsl868	2835	13	delicious	delicious	JJ
hvd.rsl868	2835	14	of	of	IN
hvd.rsl868	2835	15	all	all	DT
hvd.rsl868	2835	16	tart	tart	JJ
hvd.rsl868	2835	17	jellies	jelly	NNS
hvd.rsl868	2835	18	.	.	.
hvd.rsl868	2836	1	Small	small	JJ
hvd.rsl868	2836	2	yellow	yellow	JJ
hvd.rsl868	2836	3	plums	plum	NNS
hvd.rsl868	2836	4	are	be	VBP
hvd.rsl868	2836	5	the	the	DT
hvd.rsl868	2836	6	best	good	JJS
hvd.rsl868	2836	7	.	.	.
hvd.rsl868	2837	1	Wash	wash	VB
hvd.rsl868	2837	2	,	,	,
hvd.rsl868	2837	3	pick	pick	VB
hvd.rsl868	2837	4	and	and	CC
hvd.rsl868	2837	5	scald	scald	VB
hvd.rsl868	2837	6	them	-PRON-	PRP
hvd.rsl868	2837	7	with	with	IN
hvd.rsl868	2837	8	their	-PRON-	PRP$
hvd.rsl868	2837	9	own	own	JJ
hvd.rsl868	2837	10	bulk	bulk	NN
hvd.rsl868	2837	11	of	of	IN
hvd.rsl868	2837	12	green	green	JJ
hvd.rsl868	2837	13	grapes	grape	NNS
hvd.rsl868	2837	14	picked	pick	VBN
hvd.rsl868	2837	15	from	from	IN
hvd.rsl868	2837	16	the	the	DT
hvd.rsl868	2837	17	stem	stem	NN
hvd.rsl868	2837	18	,	,	,
hvd.rsl868	2837	19	strain	strain	VB
hvd.rsl868	2837	20	out	out	RP
hvd.rsl868	2837	21	the	the	DT
hvd.rsl868	2837	22	juice	juice	NN
hvd.rsl868	2837	23	,	,	,
hvd.rsl868	2837	24	let	let	VB
hvd.rsl868	2837	25	it	-PRON-	PRP
hvd.rsl868	2837	26	settle	settle	VB
hvd.rsl868	2837	27	10	10	CD
hvd.rsl868	2837	28	minutes	minute	NNS
hvd.rsl868	2837	29	,	,	,
hvd.rsl868	2837	30	then	then	RB
hvd.rsl868	2837	31	pour	pour	VB
hvd.rsl868	2837	32	it	-PRON-	PRP
hvd.rsl868	2837	33	carefully	carefully	RB
hvd.rsl868	2837	34	off	off	IN
hvd.rsl868	2837	35	the	the	DT
hvd.rsl868	2837	36	sediment	sediment	NN
hvd.rsl868	2837	37	.	.	.
hvd.rsl868	2838	1	Put	put	VB
hvd.rsl868	2838	2	in	in	RP
hvd.rsl868	2838	3	a	a	DT
hvd.rsl868	2838	4	shallow	shallow	JJ
hvd.rsl868	2838	5	kettle	kettle	NN
hvd.rsl868	2838	6	over	over	IN
hvd.rsl868	2838	7	a	a	DT
hvd.rsl868	2838	8	quick	quick	JJ
hvd.rsl868	2838	9	fire	fire	NN
hvd.rsl868	2838	10	,	,	,
hvd.rsl868	2838	11	boil	boil	VB
hvd.rsl868	2838	12	for	for	IN
hvd.rsl868	2838	13	five	five	CD
hvd.rsl868	2838	14	minutes	minute	NNS
hvd.rsl868	2838	15	,	,	,
hvd.rsl868	2838	16	skimming	skim	VBG
hvd.rsl868	2838	17	well	well	RB
hvd.rsl868	2838	18	;	;	:
hvd.rsl868	2838	19	then	then	RB
hvd.rsl868	2838	20	add	add	VB
hvd.rsl868	2838	21	for	for	IN
hvd.rsl868	2838	22	each	each	DT
hvd.rsl868	2838	23	pint	pint	NN
hvd.rsl868	2838	24	of	of	IN
hvd.rsl868	2838	25	juice	juice	NN
hvd.rsl868	2838	26	a	a	DT
hvd.rsl868	2838	27	pound	pound	NN
hvd.rsl868	2838	28	and	and	CC
hvd.rsl868	2838	29	a	a	DT
hvd.rsl868	2838	30	quarter	quarter	NN
hvd.rsl868	2838	31	of	of	IN
hvd.rsl868	2838	32	very	very	RB
hvd.rsl868	2838	33	hot	hot	JJ
hvd.rsl868	2838	34	granulated	granulated	JJ
hvd.rsl868	2838	35	sugar	sugar	NN
hvd.rsl868	2838	36	;	;	:
hvd.rsl868	2838	37	stir	stir	VB
hvd.rsl868	2838	38	hard	hard	RB
hvd.rsl868	2838	39	until	until	IN
hvd.rsl868	2838	40	the	the	DT
hvd.rsl868	2838	41	sugar	sugar	NN
hvd.rsl868	2838	42	dissolves	dissolve	VBZ
hvd.rsl868	2838	43	;	;	:
hvd.rsl868	2838	44	then	then	RB
hvd.rsl868	2838	45	skim	skim	VB
hvd.rsl868	2838	46	again	again	RB
hvd.rsl868	2838	47	and	and	CC
hvd.rsl868	2838	48	boil	boil	VB
hvd.rsl868	2838	49	hard	hard	RB
hvd.rsl868	2838	50	for	for	IN
hvd.rsl868	2838	51	two	two	CD
hvd.rsl868	2838	52	minutes	minute	NNS
hvd.rsl868	2838	53	.	.	.
hvd.rsl868	2839	1	Drop	drop	VB
hvd.rsl868	2839	2	a	a	DT
hvd.rsl868	2839	3	little	little	JJ
hvd.rsl868	2839	4	in	in	IN
hvd.rsl868	2839	5	ice	ice	NN
hvd.rsl868	2839	6	water	water	NN
hvd.rsl868	2839	7	—	—	:
hvd.rsl868	2839	8	the	the	DT
hvd.rsl868	2839	9	minute	minute	NN
hvd.rsl868	2839	10	this	this	DT
hvd.rsl868	2839	11	hardens	harden	VBZ
hvd.rsl868	2839	12	take	take	VBP
hvd.rsl868	2839	13	it	-PRON-	PRP
hvd.rsl868	2839	14	off	off	IN
hvd.rsl868	2839	15	the	the	DT
hvd.rsl868	2839	16	fire	fire	NN
hvd.rsl868	2839	17	and	and	CC
hvd.rsl868	2839	18	pour	pour	VB
hvd.rsl868	2839	19	into	into	IN
hvd.rsl868	2839	20	hot	hot	JJ
hvd.rsl868	2839	21	glasses	glass	NNS
hvd.rsl868	2839	22	.	.	.
hvd.rsl868	2840	1	Plum	Plum	NNP
hvd.rsl868	2840	2	and	and	CC
hvd.rsl868	2840	3	Peach.—Japan	peach.—japan	JJ
hvd.rsl868	2840	4	plums	plum	NNS
hvd.rsl868	2840	5	not	not	RB
hvd.rsl868	2840	6	quite	quite	RB
hvd.rsl868	2840	7	ripe	ripe	JJ
hvd.rsl868	2840	8	,	,	,
hvd.rsl868	2840	9	with	with	IN
hvd.rsl868	2840	10	a	a	DT
hvd.rsl868	2840	11	few	few	JJ
hvd.rsl868	2840	12	peaches	peach	NNS
hvd.rsl868	2840	13	,	,	,
hvd.rsl868	2840	14	make	make	VB
hvd.rsl868	2840	15	a	a	DT
hvd.rsl868	2840	16	nice	nice	JJ
hvd.rsl868	2840	17	clear	clear	JJ
hvd.rsl868	2840	18	amber	amber	NN
hvd.rsl868	2840	19	jelly	jelly	NN
hvd.rsl868	2840	20	.	.	.
hvd.rsl868	2841	1	Quince	Quince	NNP
hvd.rsl868	2841	2	Jelly.—Simmer	Jelly.—Simmer	NNP
hvd.rsl868	2841	3	the	the	DT
hvd.rsl868	2841	4	quinces	quince	NNS
hvd.rsl868	2841	5	in	in	IN
hvd.rsl868	2841	6	a	a	DT
hvd.rsl868	2841	7	stone	stone	NN
hvd.rsl868	2841	8	jar	jar	NN
hvd.rsl868	2841	9	till	till	IN
hvd.rsl868	2841	10	tender	tender	NN
hvd.rsl868	2841	11	in	in	IN
hvd.rsl868	2841	12	enough	enough	JJ
hvd.rsl868	2841	13	water	water	NN
hvd.rsl868	2841	14	to	to	TO
hvd.rsl868	2841	15	cover	cover	VB
hvd.rsl868	2841	16	them	-PRON-	PRP
hvd.rsl868	2841	17	.	.	.
hvd.rsl868	2842	1	Drip	drip	NN
hvd.rsl868	2842	2	and	and	CC
hvd.rsl868	2842	3	strain	strain	VB
hvd.rsl868	2842	4	the	the	DT
hvd.rsl868	2842	5	juice	juice	NN
hvd.rsl868	2842	6	and	and	CC
hvd.rsl868	2842	7	boil	boil	VB
hvd.rsl868	2842	8	20	20	CD
hvd.rsl868	2842	9	minutes	minute	NNS
hvd.rsl868	2842	10	before	before	IN
hvd.rsl868	2842	11	adding-	adding-	VBZ
hvd.rsl868	2842	12	an	an	DT
hvd.rsl868	2842	13	almost	almost	RB
hvd.rsl868	2842	14	equal	equal	JJ
hvd.rsl868	2842	15	amount	amount	NN
hvd.rsl868	2842	16	of	of	IN
hvd.rsl868	2842	17	sugar	sugar	NN
hvd.rsl868	2842	18	.	.	.
hvd.rsl868	2843	1	This	this	DT
hvd.rsl868	2843	2	will	will	MD
hvd.rsl868	2843	3	be	be	VB
hvd.rsl868	2843	4	a	a	DT
hvd.rsl868	2843	5	beautiful	beautiful	JJ
hvd.rsl868	2843	6	color	color	NN
hvd.rsl868	2843	7	if	if	IN
hvd.rsl868	2843	8	well	well	RB
hvd.rsl868	2843	9	made	make	VBN
hvd.rsl868	2843	10	and	and	CC
hvd.rsl868	2843	11	have	have	VB
hvd.rsl868	2843	12	a	a	DT
hvd.rsl868	2843	13	delicate	delicate	JJ
hvd.rsl868	2843	14	flavor	flavor	NN
hvd.rsl868	2843	15	.	.	.
hvd.rsl868	2844	1	Quince	Quince	NNP
hvd.rsl868	2844	2	Jelly	Jelly	NNP
hvd.rsl868	2844	3	No	no	UH
hvd.rsl868	2844	4	.	.	.
hvd.rsl868	2845	1	2.—Place	2.—place	IN
hvd.rsl868	2845	2	the	the	DT
hvd.rsl868	2845	3	parings	paring	NNS
hvd.rsl868	2845	4	and	and	CC
hvd.rsl868	2845	5	cores	core	NNS
hvd.rsl868	2845	6	left	leave	VBD
hvd.rsl868	2845	7	from	from	IN
hvd.rsl868	2845	8	preserving	preserve	VBG
hvd.rsl868	2845	9	in	in	IN
hvd.rsl868	2845	10	the	the	DT
hvd.rsl868	2845	11	preserving	preserve	VBG
hvd.rsl868	2845	12	kettle	kettle	NN
hvd.rsl868	2845	13	,	,	,
hvd.rsl868	2845	14	cover	cover	VB
hvd.rsl868	2845	15	with	with	IN
hvd.rsl868	2845	16	cold	cold	JJ
hvd.rsl868	2845	17	water	water	NN
hvd.rsl868	2845	18	and	and	CC
hvd.rsl868	2845	19	cook	cook	NN
hvd.rsl868	2845	20	until	until	IN
hvd.rsl868	2845	21	the	the	DT
hvd.rsl868	2845	22	parings	paring	NNS
hvd.rsl868	2845	23	are	be	VBP
hvd.rsl868	2845	24	soft	soft	JJ
hvd.rsl868	2845	25	;	;	:
hvd.rsl868	2845	26	strain	strain	VB
hvd.rsl868	2845	27	through	through	IN
hvd.rsl868	2845	28	cheesecloth	cheesecloth	NN
hvd.rsl868	2845	29	,	,	,
hvd.rsl868	2845	30	measure	measure	NN
hvd.rsl868	2845	31	,	,	,
hvd.rsl868	2845	32	and	and	CC
hvd.rsl868	2845	33	when	when	WRB
hvd.rsl868	2845	34	boiling	boil	VBG
hvd.rsl868	2845	35	hard	hard	RB
hvd.rsl868	2845	36	,	,	,
hvd.rsl868	2845	37	put	put	VB
hvd.rsl868	2845	38	a	a	DT
hvd.rsl868	2845	39	pound	pound	NN
hvd.rsl868	2845	40	of	of	IN
hvd.rsl868	2845	41	white	white	JJ
hvd.rsl868	2845	42	sugar	sugar	NN
hvd.rsl868	2845	43	to	to	IN
hvd.rsl868	2845	44	each	each	DT
hvd.rsl868	2845	45	pint	pint	NN
hvd.rsl868	2845	46	of	of	IN
hvd.rsl868	2845	47	the	the	DT
hvd.rsl868	2845	48	juice	juice	NN
hvd.rsl868	2845	49	.	.	.
hvd.rsl868	2846	1	Boil	boil	VB
hvd.rsl868	2846	2	hard	hard	JJ
hvd.rsl868	2846	3	unjil	unjil	NNS
hvd.rsl868	2846	4	it	-PRON-	PRP
hvd.rsl868	2846	5	will	will	MD
hvd.rsl868	2846	6	set	set	VB
hvd.rsl868	2846	7	.	.	.
hvd.rsl868	2847	1	Ten	ten	CD
hvd.rsl868	2847	2	minutes	minute	NNS
hvd.rsl868	2847	3	of	of	IN
hvd.rsl868	2847	4	hard	hard	JJ
hvd.rsl868	2847	5	boiling	boiling	NN
hvd.rsl868	2847	6	is	be	VBZ
hvd.rsl868	2847	7	usually	usually	RB
hvd.rsl868	2847	8	enough	enough	JJ
hvd.rsl868	2847	9	;	;	:
hvd.rsl868	2847	10	then	then	RB
hvd.rsl868	2847	11	pour	pour	VB
hvd.rsl868	2847	12	into	into	IN
hvd.rsl868	2847	13	glasses	glass	NNS
hvd.rsl868	2847	14	.	.	.
hvd.rsl868	2848	1	Quince	quince	NN
hvd.rsl868	2848	2	and	and	CC
hvd.rsl868	2848	3	Cranberry.—Stew	Cranberry.—Stew	NNP
hvd.rsl868	2848	4	cores	core	NNS
hvd.rsl868	2848	5	and	and	CC
hvd.rsl868	2848	6	skins	skin	NNS
hvd.rsl868	2848	7	of	of	IN
hvd.rsl868	2848	8	quinces	quince	NNS
hvd.rsl868	2848	9	in	in	IN
hvd.rsl868	2848	10	very	very	RB
hvd.rsl868	2848	11	little	little	JJ
hvd.rsl868	2848	12	water	water	NN
hvd.rsl868	2848	13	,	,	,
hvd.rsl868	2848	14	and	and	CC
hvd.rsl868	2848	15	strain	strain	VB
hvd.rsl868	2848	16	the	the	DT
hvd.rsl868	2848	17	juice	juice	NN
hvd.rsl868	2848	18	as	as	IN
hvd.rsl868	2848	19	for	for	IN
hvd.rsl868	2848	20	quince	quince	NN
hvd.rsl868	2848	21	jelly	jelly	NN
hvd.rsl868	2848	22	;	;	,
hvd.rsl868	2848	23	stew	stew	NN
hvd.rsl868	2848	24	tart	tart	NN
hvd.rsl868	2848	25	cranberries	cranberrie	VBZ
hvd.rsl868	2848	26	150	150	CD
hvd.rsl868	2848	27	THE	the	DT
hvd.rsl868	2848	28	RURAL	rural	JJ
hvd.rsl868	2848	29	COOK	COOK	NNP
hvd.rsl868	2848	30	BOOK	book	NN
hvd.rsl868	2848	31	.	.	.
hvd.rsl868	2849	1	separately	separately	RB
hvd.rsl868	2849	2	in	in	IN
hvd.rsl868	2849	3	very	very	RB
hvd.rsl868	2849	4	little	little	JJ
hvd.rsl868	2849	5	water	water	NN
hvd.rsl868	2849	6	,	,	,
hvd.rsl868	2849	7	strain	strain	NN
hvd.rsl868	2849	8	,	,	,
hvd.rsl868	2849	9	and	and	CC
hvd.rsl868	2849	10	combine	combine	VB
hvd.rsl868	2849	11	with	with	IN
hvd.rsl868	2849	12	an	an	DT
hvd.rsl868	2849	13	equal	equal	JJ
hvd.rsl868	2849	14	propor-	propor-	JJ
hvd.rsl868	2849	15	tion	tion	NN
hvd.rsl868	2849	16	of	of	IN
hvd.rsl868	2849	17	quince	quince	NNP
hvd.rsl868	2849	18	juice	juice	NN
hvd.rsl868	2849	19	.	.	.
hvd.rsl868	2850	1	Add	add	VB
hvd.rsl868	2850	2	to	to	IN
hvd.rsl868	2850	3	the	the	DT
hvd.rsl868	2850	4	combined	combined	JJ
hvd.rsl868	2850	5	juices	juice	NNS
hvd.rsl868	2850	6	one	one	CD
hvd.rsl868	2850	7	cupful	cupful	NN
hvd.rsl868	2850	8	of	of	IN
hvd.rsl868	2850	9	sugar	sugar	NN
hvd.rsl868	2850	10	to	to	IN
hvd.rsl868	2850	11	each	each	DT
hvd.rsl868	2850	12	cupi'ul	cupi'ul	NN
hvd.rsl868	2850	13	of	of	IN
hvd.rsl868	2850	14	juice	juice	NN
hvd.rsl868	2850	15	,	,	,
hvd.rsl868	2850	16	and	and	CC
hvd.rsl868	2850	17	boil	boil	VB
hvd.rsl868	2850	18	briskly	briskly	RB
hvd.rsl868	2850	19	until	until	IN
hvd.rsl868	2850	20	it	-PRON-	PRP
hvd.rsl868	2850	21	jellies	jelly	VBZ
hvd.rsl868	2850	22	.	.	.
hvd.rsl868	2851	1	Raspberry	raspberry	NN
hvd.rsl868	2851	2	Jelly.—One	jelly.—one	CD
hvd.rsl868	2851	3	of	of	IN
hvd.rsl868	2851	4	our	-PRON-	PRP$
hvd.rsl868	2851	5	friends	friend	NNS
hvd.rsl868	2851	6	tells	tell	VBZ
hvd.rsl868	2851	7	us	-PRON-	PRP
hvd.rsl868	2851	8	with	with	IN
hvd.rsl868	2851	9	pride	pride	NN
hvd.rsl868	2851	10	that	that	IN
hvd.rsl868	2851	11	she	-PRON-	PRP
hvd.rsl868	2851	12	made	make	VBD
hvd.rsl868	2851	13	delicious	delicious	JJ
hvd.rsl868	2851	14	stiff	stiff	JJ
hvd.rsl868	2851	15	raspberry	raspberry	NN
hvd.rsl868	2851	16	jelly	jelly	NN
hvd.rsl868	2851	17	last	last	JJ
hvd.rsl868	2851	18	year	year	NN
hvd.rsl868	2851	19	by	by	IN
hvd.rsl868	2851	20	mixing	mix	VBG
hvd.rsl868	2851	21	the	the	DT
hvd.rsl868	2851	22	red	red	JJ
hvd.rsl868	2851	23	raspberries	raspberry	NNS
hvd.rsl868	2851	24	with	with	IN
hvd.rsl868	2851	25	an	an	DT
hvd.rsl868	2851	26	equal	equal	JJ
hvd.rsl868	2851	27	quantity	quantity	NN
hvd.rsl868	2851	28	of	of	IN
hvd.rsl868	2851	29	green	green	JJ
hvd.rsl868	2851	30	grapes	grape	NNS
hvd.rsl868	2851	31	.	.	.
hvd.rsl868	2852	1	The	the	DT
hvd.rsl868	2852	2	two	two	CD
hvd.rsl868	2852	3	fruits	fruit	NNS
hvd.rsl868	2852	4	were	be	VBD
hvd.rsl868	2852	5	cooked	cook	VBN
hvd.rsl868	2852	6	together	together	RB
hvd.rsl868	2852	7	,	,	,
hvd.rsl868	2852	8	then	then	RB
hvd.rsl868	2852	9	strained	strain	VBN
hvd.rsl868	2852	10	as	as	IN
hvd.rsl868	2852	11	usual	usual	JJ
hvd.rsl868	2852	12	.	.	.
hvd.rsl868	2853	1	The	the	DT
hvd.rsl868	2853	2	resulting	result	VBG
hvd.rsl868	2853	3	jelly	jelly	NN
hvd.rsl868	2853	4	was	be	VBD
hvd.rsl868	2853	5	clear	clear	JJ
hvd.rsl868	2853	6	red	red	JJ
hvd.rsl868	2853	7	,	,	,
hvd.rsl868	2853	8	with	with	IN
hvd.rsl868	2853	9	full	full	JJ
hvd.rsl868	2853	10	rasp-	rasp-	JJ
hvd.rsl868	2853	11	berry	berry	NN
hvd.rsl868	2853	12	flavor	flavor	NN
hvd.rsl868	2853	13	.	.	.
hvd.rsl868	2854	1	Our	-PRON-	PRP$
hvd.rsl868	2854	2	friend	friend	NN
hvd.rsl868	2854	3	had	have	VBD
hvd.rsl868	2854	4	never	never	RB
hvd.rsl868	2854	5	been	be	VBN
hvd.rsl868	2854	6	able	able	JJ
hvd.rsl868	2854	7	to	to	TO
hvd.rsl868	2854	8	make	make	VB
hvd.rsl868	2854	9	raspberries	raspberry	NNS
hvd.rsl868	2854	10	"	"	``
hvd.rsl868	2854	11	jell	jell	NN
hvd.rsl868	2854	12	"	"	''
hvd.rsl868	2854	13	properly	properly	RB
hvd.rsl868	2854	14	before	before	RB
hvd.rsl868	2854	15	,	,	,
hvd.rsl868	2854	16	so	so	RB
hvd.rsl868	2854	17	she	-PRON-	PRP
hvd.rsl868	2854	18	was	be	VBD
hvd.rsl868	2854	19	much	much	RB
hvd.rsl868	2854	20	pleased	pleased	JJ
hvd.rsl868	2854	21	with	with	IN
hvd.rsl868	2854	22	the	the	DT
hvd.rsl868	2854	23	experiment	experiment	NN
hvd.rsl868	2854	24	.	.	.
hvd.rsl868	2855	1	It	-PRON-	PRP
hvd.rsl868	2855	2	is	be	VBZ
hvd.rsl868	2855	3	quite	quite	RB
hvd.rsl868	2855	4	possible	possible	JJ
hvd.rsl868	2855	5	that	that	IN
hvd.rsl868	2855	6	green	green	JJ
hvd.rsl868	2855	7	grapes	grape	NNS
hvd.rsl868	2855	8	would	would	MD
hvd.rsl868	2855	9	stiffen	stiffen	VB
hvd.rsl868	2855	10	strawberry	strawberry	NN
hvd.rsl868	2855	11	jelly	jelly	NN
hvd.rsl868	2855	12	,	,	,
hvd.rsl868	2855	13	which	which	WDT
hvd.rsl868	2855	14	is	be	VBZ
hvd.rsl868	2855	15	usually	usually	RB
hvd.rsl868	2855	16	difficult	difficult	JJ
hvd.rsl868	2855	17	to	to	TO
hvd.rsl868	2855	18	harden	harden	VB
hvd.rsl868	2855	19	.	.	.
hvd.rsl868	2856	1	Some	some	DT
hvd.rsl868	2856	2	experimenters	experimenter	NNS
hvd.rsl868	2856	3	say	say	VBP
hvd.rsl868	2856	4	they	-PRON-	PRP
hvd.rsl868	2856	5	mix	mix	VBP
hvd.rsl868	2856	6	either	either	CC
hvd.rsl868	2856	7	red	red	JJ
hvd.rsl868	2856	8	currants	currant	NNS
hvd.rsl868	2856	9	or	or	CC
hvd.rsl868	2856	10	early	early	JJ
hvd.rsl868	2856	11	apples	apple	NNS
hvd.rsl868	2856	12	with	with	IN
hvd.rsl868	2856	13	strawberries	strawberry	NNS
hvd.rsl868	2856	14	to	to	TO
hvd.rsl868	2856	15	make	make	VB
hvd.rsl868	2856	16	jelly	jelly	NN
hvd.rsl868	2856	17	.	.	.
hvd.rsl868	2857	1	If	if	IN
hvd.rsl868	2857	2	raspberries	raspberry	NNS
hvd.rsl868	2857	3	and	and	CC
hvd.rsl868	2857	4	Summer	summer	NN
hvd.rsl868	2857	5	apples	apple	NNS
hvd.rsl868	2857	6	are	be	VBP
hvd.rsl868	2857	7	available	available	JJ
hvd.rsl868	2857	8	at	at	IN
hvd.rsl868	2857	9	the	the	DT
hvd.rsl868	2857	10	same	same	JJ
hvd.rsl868	2857	11	time	time	NN
hvd.rsl868	2857	12	,	,	,
hvd.rsl868	2857	13	a	a	DT
hvd.rsl868	2857	14	combination	combination	NN
hvd.rsl868	2857	15	of	of	IN
hvd.rsl868	2857	16	the	the	DT
hvd.rsl868	2857	17	two	two	CD
hvd.rsl868	2857	18	will	will	MD
hvd.rsl868	2857	19	make	make	VB
hvd.rsl868	2857	20	an	an	DT
hvd.rsl868	2857	21	excellent	excellent	JJ
hvd.rsl868	2857	22	jelly	jelly	NN
hvd.rsl868	2857	23	.	.	.
hvd.rsl868	2858	1	Cook	cook	VB
hvd.rsl868	2858	2	and	and	CC
hvd.rsl868	2858	3	strain	strain	VB
hvd.rsl868	2858	4	separately	separately	RB
hvd.rsl868	2858	5	,	,	,
hvd.rsl868	2858	6	then	then	RB
hvd.rsl868	2858	7	mix	mix	VB
hvd.rsl868	2858	8	the	the	DT
hvd.rsl868	2858	9	juice	juice	NN
hvd.rsl868	2858	10	,	,	,
hvd.rsl868	2858	11	and	and	CC
hvd.rsl868	2858	12	proceed	proceed	VB
hvd.rsl868	2858	13	as	as	IN
hvd.rsl868	2858	14	with	with	IN
hvd.rsl868	2858	15	any	any	DT
hvd.rsl868	2858	16	other	other	JJ
hvd.rsl868	2858	17	jelly	jelly	NN
hvd.rsl868	2858	18	.	.	.
hvd.rsl868	2859	1	Raspberry	raspberry	NN
hvd.rsl868	2859	2	and	and	CC
hvd.rsl868	2859	3	red	red	JJ
hvd.rsl868	2859	4	cur-	cur-	NN
hvd.rsl868	2859	5	rants	rant	NNS
hvd.rsl868	2859	6	mixed	mix	VBN
hvd.rsl868	2859	7	are	be	VBP
hvd.rsl868	2859	8	excellent	excellent	JJ
hvd.rsl868	2859	9	.	.	.
hvd.rsl868	2860	1	Rhubarb	rhubarb	NN
hvd.rsl868	2860	2	Jelly.—On	Jelly.—On	NNS
hvd.rsl868	2860	3	account	account	VBP
hvd.rsl868	2860	4	of	of	IN
hvd.rsl868	2860	5	the	the	DT
hvd.rsl868	2860	6	watery	watery	JJ
hvd.rsl868	2860	7	consistency	consistency	NN
hvd.rsl868	2860	8	of	of	IN
hvd.rsl868	2860	9	the	the	DT
hvd.rsl868	2860	10	fruit	fruit	NN
hvd.rsl868	2860	11	it	-PRON-	PRP
hvd.rsl868	2860	12	can	can	MD
hvd.rsl868	2860	13	not	not	RB
hvd.rsl868	2860	14	be	be	VB
hvd.rsl868	2860	15	made	make	VBN
hvd.rsl868	2860	16	into	into	IN
hvd.rsl868	2860	17	jelly	jelly	NN
hvd.rsl868	2860	18	as	as	RB
hvd.rsl868	2860	19	readily	readily	RB
hvd.rsl868	2860	20	as	as	IN
hvd.rsl868	2860	21	most	most	JJS
hvd.rsl868	2860	22	fruit	fruit	NN
hvd.rsl868	2860	23	.	.	.
hvd.rsl868	2861	1	A	a	DT
hvd.rsl868	2861	2	fine	fine	JJ
hvd.rsl868	2861	3	jelly	jelly	NN
hvd.rsl868	2861	4	and	and	CC
hvd.rsl868	2861	5	one	one	NN
hvd.rsl868	2861	6	specially	specially	RB
hvd.rsl868	2861	7	suitable	suitable	JJ
hvd.rsl868	2861	8	for	for	IN
hvd.rsl868	2861	9	serving	serve	VBG
hvd.rsl868	2861	10	with	with	IN
hvd.rsl868	2861	11	game	game	NN
hvd.rsl868	2861	12	can	can	MD
hvd.rsl868	2861	13	be	be	VB
hvd.rsl868	2861	14	made	make	VBN
hvd.rsl868	2861	15	if	if	IN
hvd.rsl868	2861	16	the	the	DT
hvd.rsl868	2861	17	following	follow	VBG
hvd.rsl868	2861	18	directions	direction	NNS
hvd.rsl868	2861	19	are	be	VBP
hvd.rsl868	2861	20	observed	observe	VBN
hvd.rsl868	2861	21	:	:	:
hvd.rsl868	2861	22	Let	let	VB
hvd.rsl868	2861	23	the	the	DT
hvd.rsl868	2861	24	rhubarb	rhubarb	NN
hvd.rsl868	2861	25	heat	heat	NN
hvd.rsl868	2861	26	on	on	IN
hvd.rsl868	2861	27	the	the	DT
hvd.rsl868	2861	28	back	back	NN
hvd.rsl868	2861	29	of	of	IN
hvd.rsl868	2861	30	the	the	DT
hvd.rsl868	2861	31	stove	stove	NN
hvd.rsl868	2861	32	until	until	IN
hvd.rsl868	2861	33	the	the	DT
hvd.rsl868	2861	34	juice	juice	NN
hvd.rsl868	2861	35	flows	flow	VBZ
hvd.rsl868	2861	36	freely	freely	RB
hvd.rsl868	2861	37	.	.	.
hvd.rsl868	2862	1	Strain	strain	VB
hvd.rsl868	2862	2	the	the	DT
hvd.rsl868	2862	3	juice	juice	NN
hvd.rsl868	2862	4	through	through	IN
hvd.rsl868	2862	5	a	a	DT
hvd.rsl868	2862	6	jelly	jelly	NN
hvd.rsl868	2862	7	bag	bag	NN
hvd.rsl868	2862	8	.	.	.
hvd.rsl868	2863	1	Do	do	VB
hvd.rsl868	2863	2	not	not	RB
hvd.rsl868	2863	3	squeeze	squeeze	VB
hvd.rsl868	2863	4	the	the	DT
hvd.rsl868	2863	5	bag	bag	NN
hvd.rsl868	2863	6	into	into	IN
hvd.rsl868	2863	7	the	the	DT
hvd.rsl868	2863	8	jelly	jelly	NN
hvd.rsl868	2863	9	,	,	,
hvd.rsl868	2863	10	but	but	CC
hvd.rsl868	2863	11	use	use	VBP
hvd.rsl868	2863	12	only	only	RB
hvd.rsl868	2863	13	what	what	WP
hvd.rsl868	2863	14	will	will	MD
hvd.rsl868	2863	15	drip	drip	VB
hvd.rsl868	2863	16	of	of	IN
hvd.rsl868	2863	17	itself	-PRON-	PRP
hvd.rsl868	2863	18	.	.	.
hvd.rsl868	2864	1	The	the	DT
hvd.rsl868	2864	2	bag	bag	NN
hvd.rsl868	2864	3	can	can	MD
hvd.rsl868	2864	4	be	be	VB
hvd.rsl868	2864	5	squeezed	squeeze	VBN
hvd.rsl868	2864	6	into	into	IN
hvd.rsl868	2864	7	a	a	DT
hvd.rsl868	2864	8	different	different	JJ
hvd.rsl868	2864	9	vessel	vessel	NN
hvd.rsl868	2864	10	,	,	,
hvd.rsl868	2864	11	and	and	CC
hvd.rsl868	2864	12	the	the	DT
hvd.rsl868	2864	13	liquid	liquid	NN
hvd.rsl868	2864	14	thus	thus	RB
hvd.rsl868	2864	15	gained	gain	VBN
hvd.rsl868	2864	16	can	can	MD
hvd.rsl868	2864	17	be	be	VB
hvd.rsl868	2864	18	re	re	VBN
hvd.rsl868	2864	19	-	-	VBN
hvd.rsl868	2864	20	added	add	VBN
hvd.rsl868	2864	21	to	to	IN
hvd.rsl868	2864	22	the	the	DT
hvd.rsl868	2864	23	pulp	pulp	NN
hvd.rsl868	2864	24	of	of	IN
hvd.rsl868	2864	25	the	the	DT
hvd.rsl868	2864	26	rhubarb	rhubarb	NN
hvd.rsl868	2864	27	and	and	CC
hvd.rsl868	2864	28	made	make	VBN
hvd.rsl868	2864	29	into	into	IN
hvd.rsl868	2864	30	jam	jam	NN
hvd.rsl868	2864	31	.	.	.
hvd.rsl868	2865	1	Take	take	VB
hvd.rsl868	2865	2	the	the	DT
hvd.rsl868	2865	3	rhubarb	rhubarb	NN
hvd.rsl868	2865	4	juice	juice	NN
hvd.rsl868	2865	5	and	and	CC
hvd.rsl868	2865	6	boil	boil	VBP
hvd.rsl868	2865	7	gently	gently	RB
hvd.rsl868	2865	8	for	for	IN
hvd.rsl868	2865	9	10	10	CD
hvd.rsl868	2865	10	minutes	minute	NNS
hvd.rsl868	2865	11	.	.	.
hvd.rsl868	2866	1	Measure	measure	NN
hvd.rsl868	2866	2	and	and	CC
hvd.rsl868	2866	3	to	to	IN
hvd.rsl868	2866	4	each	each	DT
hvd.rsl868	2866	5	pint	pint	NN
hvd.rsl868	2866	6	allow	allow	VBP
hvd.rsl868	2866	7	a	a	DT
hvd.rsl868	2866	8	pound	pound	NN
hvd.rsl868	2866	9	of	of	IN
hvd.rsl868	2866	10	granulated	granulated	JJ
hvd.rsl868	2866	11	sugar	sugar	NN
hvd.rsl868	2866	12	.	.	.
hvd.rsl868	2867	1	Boil	Boil	NNP
hvd.rsl868	2867	2	until	until	IN
hvd.rsl868	2867	3	a	a	DT
hvd.rsl868	2867	4	little	little	JJ
hvd.rsl868	2867	5	poured	pour	VBN
hvd.rsl868	2867	6	out	out	RP
hvd.rsl868	2867	7	on	on	IN
hvd.rsl868	2867	8	a	a	DT
hvd.rsl868	2867	9	cold	cold	JJ
hvd.rsl868	2867	10	plate	plate	NN
hvd.rsl868	2867	11	will	will	MD
hvd.rsl868	2867	12	set	set	VB
hvd.rsl868	2867	13	nicely	nicely	RB
hvd.rsl868	2867	14	.	.	.
hvd.rsl868	2868	1	Do	do	VB
hvd.rsl868	2868	2	not	not	RB
hvd.rsl868	2868	3	measure	measure	VB
hvd.rsl868	2868	4	the	the	DT
hvd.rsl868	2868	5	juice	juice	NN
hvd.rsl868	2868	6	before	before	IN
hvd.rsl868	2868	7	it	-PRON-	PRP
hvd.rsl868	2868	8	has	have	VBZ
hvd.rsl868	2868	9	been	be	VBN
hvd.rsl868	2868	10	boiled	boil	VBN
hvd.rsl868	2868	11	.	.	.
hvd.rsl868	2869	1	Such	such	JJ
hvd.rsl868	2869	2	treatment	treatment	NN
hvd.rsl868	2869	3	is	be	VBZ
hvd.rsl868	2869	4	needed	need	VBN
hvd.rsl868	2869	5	to	to	TO
hvd.rsl868	2869	6	reduce	reduce	VB
hvd.rsl868	2869	7	the	the	DT
hvd.rsl868	2869	8	water	water	NN
hvd.rsl868	2869	9	and	and	CC
hvd.rsl868	2869	10	make	make	VB
hvd.rsl868	2869	11	the	the	DT
hvd.rsl868	2869	12	pure	pure	JJ
hvd.rsl868	2869	13	juice	juice	NN
hvd.rsl868	2869	14	and	and	CC
hvd.rsl868	2869	15	sugar	sugar	NN
hvd.rsl868	2869	16	jelly	jelly	NN
hvd.rsl868	2869	17	properly	properly	RB
hvd.rsl868	2869	18	.	.	.
hvd.rsl868	2870	1	If	if	IN
hvd.rsl868	2870	2	care	care	NN
hvd.rsl868	2870	3	is	be	VBZ
hvd.rsl868	2870	4	taken	take	VBN
hvd.rsl868	2870	5	in	in	IN
hvd.rsl868	2870	6	the	the	DT
hvd.rsl868	2870	7	boiling	boiling	NN
hvd.rsl868	2870	8	of	of	IN
hvd.rsl868	2870	9	the	the	DT
hvd.rsl868	2870	10	jelly	jelly	NN
hvd.rsl868	2870	11	,	,	,
hvd.rsl868	2870	12	it	-PRON-	PRP
hvd.rsl868	2870	13	turns	turn	VBZ
hvd.rsl868	2870	14	out	out	RP
hvd.rsl868	2870	15	a	a	DT
hvd.rsl868	2870	16	pretty	pretty	JJ
hvd.rsl868	2870	17	color	color	NN
hvd.rsl868	2870	18	and	and	CC
hvd.rsl868	2870	19	is	be	VBZ
hvd.rsl868	2870	20	very	very	RB
hvd.rsl868	2870	21	desirable	desirable	JJ
hvd.rsl868	2870	22	for	for	IN
hvd.rsl868	2870	23	garnishing	garnish	VBG
hvd.rsl868	2870	24	various	various	JJ
hvd.rsl868	2870	25	dishes	dish	NNS
hvd.rsl868	2870	26	.	.	.
hvd.rsl868	2871	1	Rhubarb	rhubarb	NN
hvd.rsl868	2871	2	Jelly	Jelly	NNP
hvd.rsl868	2871	3	No	no	UH
hvd.rsl868	2871	4	.	.	.
hvd.rsl868	2872	1	2.—Cut	2.—cut	CD
hvd.rsl868	2872	2	off	off	IN
hvd.rsl868	2872	3	the	the	DT
hvd.rsl868	2872	4	leaves	leave	NNS
hvd.rsl868	2872	5	and	and	CC
hvd.rsl868	2872	6	ends	end	VBZ
hvd.rsl868	2872	7	from	from	IN
hvd.rsl868	2872	8	the	the	DT
hvd.rsl868	2872	9	stalks	stalk	NNS
hvd.rsl868	2872	10	,	,	,
hvd.rsl868	2872	11	and	and	CC
hvd.rsl868	2872	12	wipe	wipe	VB
hvd.rsl868	2872	13	with	with	IN
hvd.rsl868	2872	14	a	a	DT
hvd.rsl868	2872	15	clean	clean	JJ
hvd.rsl868	2872	16	,	,	,
hvd.rsl868	2872	17	damp	damp	JJ
hvd.rsl868	2872	18	cloth	cloth	NN
hvd.rsl868	2872	19	.	.	.
hvd.rsl868	2873	1	Use	use	VB
hvd.rsl868	2873	2	an	an	DT
hvd.rsl868	2873	3	earthen	earthen	JJ
hvd.rsl868	2873	4	dish	dish	NN
hvd.rsl868	2873	5	for	for	IN
hvd.rsl868	2873	6	cooking	cooking	NN
hvd.rsl868	2873	7	.	.	.
hvd.rsl868	2874	1	Without	without	IN
hvd.rsl868	2874	2	removing	remove	VBG
hvd.rsl868	2874	3	the	the	DT
hvd.rsl868	2874	4	skins	skin	NNS
hvd.rsl868	2874	5	,	,	,
hvd.rsl868	2874	6	cut	cut	VBD
hvd.rsl868	2874	7	the	the	DT
hvd.rsl868	2874	8	rhubarb	rhubarb	NN
hvd.rsl868	2874	9	into	into	IN
hvd.rsl868	2874	10	pieces	piece	NNS
hvd.rsl868	2874	11	2J^	2j^	JJ
hvd.rsl868	2874	12	inches	inch	NNS
hvd.rsl868	2874	13	long	long	RB
hvd.rsl868	2874	14	,	,	,
hvd.rsl868	2874	15	and	and	CC
hvd.rsl868	2874	16	put	put	VBD
hvd.rsl868	2874	17	over	over	RP
hvd.rsl868	2874	18	them	-PRON-	PRP
hvd.rsl868	2874	19	V/2	v/2	JJ
hvd.rsl868	2874	20	cupful	cupful	NN
hvd.rsl868	2874	21	of	of	IN
hvd.rsl868	2874	22	sugar	sugar	NN
hvd.rsl868	2874	23	,	,	,
hvd.rsl868	2874	24	a	a	DT
hvd.rsl868	2874	25	piece	piece	NN
hvd.rsl868	2874	26	of	of	IN
hvd.rsl868	2874	27	lemon	lemon	NN
hvd.rsl868	2874	28	peel	peel	NN
hvd.rsl868	2874	29	,	,	,
hvd.rsl868	2874	30	and	and	CC
hvd.rsl868	2874	31	a	a	DT
hvd.rsl868	2874	32	pint	pint	NN
hvd.rsl868	2874	33	of	of	IN
hvd.rsl868	2874	34	water	water	NN
hvd.rsl868	2874	35	,	,	,
hvd.rsl868	2874	36	this	this	DT
hvd.rsl868	2874	37	proportion	proportion	NN
hvd.rsl868	2874	38	to	to	IN
hvd.rsl868	2874	39	two	two	CD
hvd.rsl868	2874	40	pounds	pound	NNS
hvd.rsl868	2874	41	of	of	IN
hvd.rsl868	2874	42	rhubarb	rhubarb	NN
hvd.rsl868	2874	43	.	.	.
hvd.rsl868	2875	1	Cover	cover	VB
hvd.rsl868	2875	2	and	and	CC
hvd.rsl868	2875	3	set	set	VBN
hvd.rsl868	2875	4	in	in	IN
hvd.rsl868	2875	5	the	the	DT
hvd.rsl868	2875	6	oven	oven	NN
hvd.rsl868	2875	7	on	on	IN
hvd.rsl868	2875	8	a	a	DT
hvd.rsl868	2875	9	shelf	shelf	NN
hvd.rsl868	2875	10	.	.	.
hvd.rsl868	2876	1	Moisten	moisten	VB
hvd.rsl868	2876	2	a	a	DT
hvd.rsl868	2876	3	half	half	NN
hvd.rsl868	2876	4	ou»ce	ou»ce	NN
hvd.rsl868	2876	5	of	of	IN
hvd.rsl868	2876	6	white	white	JJ
hvd.rsl868	2876	7	gelatine	gelatine	NN
hvd.rsl868	2876	8	in	in	IN
hvd.rsl868	2876	9	a	a	DT
hvd.rsl868	2876	10	quarter	quarter	NN
hvd.rsl868	2876	11	of	of	IN
hvd.rsl868	2876	12	a	a	DT
hvd.rsl868	2876	13	cupful	cupful	NN
hvd.rsl868	2876	14	of	of	IN
hvd.rsl868	2876	15	cold	cold	JJ
hvd.rsl868	2876	16	water	water	NN
hvd.rsl868	2876	17	.	.	.
hvd.rsl868	2877	1	When	when	WRB
hvd.rsl868	2877	2	the	the	DT
hvd.rsl868	2877	3	rhubarb	rhubarb	NN
hvd.rsl868	2877	4	is	be	VBZ
hvd.rsl868	2877	5	tender	tender	JJ
hvd.rsl868	2877	6	put	put	VBN
hvd.rsl868	2877	7	the	the	DT
hvd.rsl868	2877	8	gelatine	gelatine	NN
hvd.rsl868	2877	9	in	in	IN
hvd.rsl868	2877	10	a	a	DT
hvd.rsl868	2877	11	large	large	JJ
hvd.rsl868	2877	12	bowl	bowl	NN
hvd.rsl868	2877	13	,	,	,
hvd.rsl868	2877	14	on	on	IN
hvd.rsl868	2877	15	which	which	WDT
hvd.rsl868	2877	16	an	an	DT
hvd.rsl868	2877	17	earthen	earthen	JJ
hvd.rsl868	2877	18	colander	colander	NN
hvd.rsl868	2877	19	is	be	VBZ
hvd.rsl868	2877	20	placed	place	VBN
hvd.rsl868	2877	21	.	.	.
hvd.rsl868	2878	1	Pour	pour	VB
hvd.rsl868	2878	2	the	the	DT
hvd.rsl868	2878	3	rhubarb	rhubarb	NN
hvd.rsl868	2878	4	on	on	IN
hvd.rsl868	2878	5	this	this	DT
hvd.rsl868	2878	6	,	,	,
hvd.rsl868	2878	7	but	but	CC
hvd.rsl868	2878	8	remove	remove	VB
hvd.rsl868	2878	9	it	-PRON-	PRP
hvd.rsl868	2878	10	very	very	RB
hvd.rsl868	2878	11	soon	soon	RB
hvd.rsl868	2878	12	to	to	IN
hvd.rsl868	2878	13	a	a	DT
hvd.rsl868	2878	14	dish	dish	NN
hvd.rsl868	2878	15	,	,	,
hvd.rsl868	2878	16	in	in	IN
hvd.rsl868	2878	17	order	order	NN
hvd.rsl868	2878	18	to	to	TO
hvd.rsl868	2878	19	retain	retain	VB
hvd.rsl868	2878	20	sufficient	sufficient	JJ
hvd.rsl868	2878	21	juice	juice	NN
hvd.rsl868	2878	22	with	with	IN
hvd.rsl868	2878	23	it	-PRON-	PRP
hvd.rsl868	2878	24	.	.	.
hvd.rsl868	2879	1	Stir	stir	VB
hvd.rsl868	2879	2	the	the	DT
hvd.rsl868	2879	3	hot	hot	JJ
hvd.rsl868	2879	4	liquid	liquid	NN
hvd.rsl868	2879	5	underneath	underneath	RB
hvd.rsl868	2879	6	,	,	,
hvd.rsl868	2879	7	and	and	CC
hvd.rsl868	2879	8	when	when	WRB
hvd.rsl868	2879	9	the	the	DT
hvd.rsl868	2879	10	gelatine	gelatine	NN
hvd.rsl868	2879	11	is	be	VBZ
hvd.rsl868	2879	12	dissolved	dissolve	VBN
hvd.rsl868	2879	13	pour	pour	NN
hvd.rsl868	2879	14	into	into	IN
hvd.rsl868	2879	15	teacups	teacup	NNS
hvd.rsl868	2879	16	or	or	CC
hvd.rsl868	2879	17	molds	mold	NNS
hvd.rsl868	2879	18	dipped	dip	VBN
hvd.rsl868	2879	19	in	in	IN
hvd.rsl868	2879	20	cold	cold	JJ
hvd.rsl868	2879	21	water	water	NN
hvd.rsl868	2879	22	.	.	.
hvd.rsl868	2880	1	Strawberry	Strawberry	NNP
hvd.rsl868	2880	2	Jelly.—To	Jelly.—To	VBD
hvd.rsl868	2880	3	10	10	CD
hvd.rsl868	2880	4	quarts	quart	NNS
hvd.rsl868	2880	5	of	of	IN
hvd.rsl868	2880	6	strawberries	strawberry	NNS
hvd.rsl868	2880	7	add	add	VB
hvd.rsl868	2880	8	two	two	CD
hvd.rsl868	2880	9	quarts	quart	NNS
hvd.rsl868	2880	10	of	of	IN
hvd.rsl868	2880	11	152	152	CD
hvd.rsl868	2880	12	THE	the	DT
hvd.rsl868	2880	13	RURAL	rural	JJ
hvd.rsl868	2880	14	COOK	COOK	NNP
hvd.rsl868	2880	15	BOOK	book	NN
hvd.rsl868	2880	16	.	.	.
hvd.rsl868	2881	1	and	and	CC
hvd.rsl868	2881	2	when	when	WRB
hvd.rsl868	2881	3	dipping	dip	VBG
hvd.rsl868	2881	4	the	the	DT
hvd.rsl868	2881	5	orange	orange	NN
hvd.rsl868	2881	6	do	do	VB
hvd.rsl868	2881	7	it	-PRON-	PRP
hvd.rsl868	2881	8	gently	gently	RB
hvd.rsl868	2881	9	,	,	,
hvd.rsl868	2881	10	or	or	CC
hvd.rsl868	2881	11	the	the	DT
hvd.rsl868	2881	12	syrup	syrup	NN
hvd.rsl868	2881	13	will	will	MD
hvd.rsl868	2881	14	be	be	VB
hvd.rsl868	2881	15	spoiled	spoil	VBN
hvd.rsl868	2881	16	,	,	,
hvd.rsl868	2881	17	and	and	CC
hvd.rsl868	2881	18	for	for	IN
hvd.rsl868	2881	19	this	this	DT
hvd.rsl868	2881	20	reason	reason	NN
hvd.rsl868	2881	21	it	-PRON-	PRP
hvd.rsl868	2881	22	is	be	VBZ
hvd.rsl868	2881	23	not	not	RB
hvd.rsl868	2881	24	advisable	advisable	JJ
hvd.rsl868	2881	25	to	to	TO
hvd.rsl868	2881	26	use	use	VB
hvd.rsl868	2881	27	more	more	JJR
hvd.rsl868	2881	28	than	than	IN
hvd.rsl868	2881	29	a	a	DT
hvd.rsl868	2881	30	pound	pound	NN
hvd.rsl868	2881	31	of	of	IN
hvd.rsl868	2881	32	sugar	sugar	NN
hvd.rsl868	2881	33	at	at	IN
hvd.rsl868	2881	34	one	one	CD
hvd.rsl868	2881	35	time	time	NN
hvd.rsl868	2881	36	.	.	.
hvd.rsl868	2882	1	Peaches.—Pare	Peaches.—Pare	NNP
hvd.rsl868	2882	2	and	and	CC
hvd.rsl868	2882	3	halve	halve	VB
hvd.rsl868	2882	4	enough	enough	JJ
hvd.rsl868	2882	5	large	large	JJ
hvd.rsl868	2882	6	peaches	peach	NNS
hvd.rsl868	2882	7	to	to	TO
hvd.rsl868	2882	8	weigh	weigh	VB
hvd.rsl868	2882	9	two	two	CD
hvd.rsl868	2882	10	pounds	pound	NNS
hvd.rsl868	2882	11	'	'	''
hvd.rsl868	2882	12	.	.	.
hvd.rsl868	2883	1	Make	make	VB
hvd.rsl868	2883	2	a	a	DT
hvd.rsl868	2883	3	syrup	syrup	NN
hvd.rsl868	2883	4	with	with	IN
hvd.rsl868	2883	5	one	one	CD
hvd.rsl868	2883	6	-	-	HYPH
hvd.rsl868	2883	7	half	half	NN
hvd.rsl868	2883	8	a	a	DT
hvd.rsl868	2883	9	pound	pound	NN
hvd.rsl868	2883	10	of	of	IN
hvd.rsl868	2883	11	sugar	sugar	NN
hvd.rsl868	2883	12	and	and	CC
hvd.rsl868	2883	13	a	a	DT
hvd.rsl868	2883	14	cup	cup	NN
hvd.rsl868	2883	15	of	of	IN
hvd.rsl868	2883	16	water	water	NN
hvd.rsl868	2883	17	by	by	IN
hvd.rsl868	2883	18	boiling	boil	VBG
hvd.rsl868	2883	19	together	together	RB
hvd.rsl868	2883	20	for	for	IN
hvd.rsl868	2883	21	five	five	CD
hvd.rsl868	2883	22	minutes	minute	NNS
hvd.rsl868	2883	23	.	.	.
hvd.rsl868	2884	1	Drop	drop	VB
hvd.rsl868	2884	2	the	the	DT
hvd.rsl868	2884	3	fruit	fruit	NN
hvd.rsl868	2884	4	in	in	IN
hvd.rsl868	2884	5	and	and	CC
hvd.rsl868	2884	6	cook	cook	VB
hvd.rsl868	2884	7	gently	gently	RB
hvd.rsl868	2884	8	until	until	IN
hvd.rsl868	2884	9	tender	tender	NN
hvd.rsl868	2884	10	,	,	,
hvd.rsl868	2884	11	then	then	RB
hvd.rsl868	2884	12	drain	drain	VB
hvd.rsl868	2884	13	out	out	RP
hvd.rsl868	2884	14	and	and	CC
hvd.rsl868	2884	15	spread	spread	VBD
hvd.rsl868	2884	16	on	on	IN
hvd.rsl868	2884	17	plates	plate	NNS
hvd.rsl868	2884	18	.	.	.
hvd.rsl868	2885	1	Boil	boil	VB
hvd.rsl868	2885	2	the	the	DT
hvd.rsl868	2885	3	syrup	syrup	NN
hvd.rsl868	2885	4	until	until	IN
hvd.rsl868	2885	5	fairly	fairly	RB
hvd.rsl868	2885	6	thick	thick	JJ
hvd.rsl868	2885	7	and	and	CC
hvd.rsl868	2885	8	pour	pour	VBP
hvd.rsl868	2885	9	over	over	IN
hvd.rsl868	2885	10	the	the	DT
hvd.rsl868	2885	11	fruit	fruit	NN
hvd.rsl868	2885	12	.	.	.
hvd.rsl868	2886	1	Place	place	VB
hvd.rsl868	2886	2	the	the	DT
hvd.rsl868	2886	3	plates	plate	NNS
hvd.rsl868	2886	4	in	in	IN
hvd.rsl868	2886	5	a	a	DT
hvd.rsl868	2886	6	warm	warm	JJ
hvd.rsl868	2886	7	oven	oven	NN
hvd.rsl868	2886	8	;	;	:
hvd.rsl868	2886	9	turrf	turrf	NNP
hvd.rsl868	2886	10	the	the	DT
hvd.rsl868	2886	11	ftuit	ftuit	NN
hvd.rsl868	2886	12	over	over	IN
hvd.rsl868	2886	13	frequently	frequently	RB
hvd.rsl868	2886	14	until	until	IN
hvd.rsl868	2886	15	dry	dry	JJ
hvd.rsl868	2886	16	.	.	.
hvd.rsl868	2887	1	Roll	roll	VB
hvd.rsl868	2887	2	each	each	DT
hvd.rsl868	2887	3	piece	piece	NN
hvd.rsl868	2887	4	in	in	IN
hvd.rsl868	2887	5	granulated	granulated	JJ
hvd.rsl868	2887	6	sugar	sugar	NN
hvd.rsl868	2887	7	and	and	CC
hvd.rsl868	2887	8	put	put	VBN
hvd.rsl868	2887	9	in	in	IN
hvd.rsl868	2887	10	hot	hot	JJ
hvd.rsl868	2887	11	sunshine	sunshine	NN
hvd.rsl868	2887	12	.	.	.
hvd.rsl868	2888	1	Let	let	VB
hvd.rsl868	2888	2	stand	stand	VB
hvd.rsl868	2888	3	in	in	IN
hvd.rsl868	2888	4	sun	sun	NN
hvd.rsl868	2888	5	an	an	DT
hvd.rsl868	2888	6	hour	hour	NN
hvd.rsl868	2888	7	or	or	CC
hvd.rsl868	2888	8	two	two	CD
hvd.rsl868	2888	9	.	.	.
hvd.rsl868	2889	1	When	when	WRB
hvd.rsl868	2889	2	cooled	cool	VBN
hvd.rsl868	2889	3	pack	pack	NN
hvd.rsl868	2889	4	in	in	IN
hvd.rsl868	2889	5	layers	layer	NNS
hvd.rsl868	2889	6	between	between	IN
hvd.rsl868	2889	7	waxed	waxed	JJ
hvd.rsl868	2889	8	paper	paper	NN
hvd.rsl868	2889	9	.	.	.
hvd.rsl868	2890	1	Pineapple.—Get	pineapple.—get	IN
hvd.rsl868	2890	2	the	the	DT
hvd.rsl868	2890	3	finest	fine	JJS
hvd.rsl868	2890	4	fruit	fruit	NN
hvd.rsl868	2890	5	to	to	TO
hvd.rsl868	2890	6	be	be	VB
hvd.rsl868	2890	7	had	have	VBN
hvd.rsl868	2890	8	;	;	:
hvd.rsl868	2890	9	pare	pare	VB
hvd.rsl868	2890	10	and	and	CC
hvd.rsl868	2890	11	cut	cut	VBD
hvd.rsl868	2890	12	into	into	IN
hvd.rsl868	2890	13	the	the	DT
hvd.rsl868	2890	14	thin-	thin-	JJ
hvd.rsl868	2890	15	nest	nest	NN
hvd.rsl868	2890	16	possible	possible	JJ
hvd.rsl868	2890	17	slices	slice	NNS
hvd.rsl868	2890	18	.	.	.
hvd.rsl868	2891	1	Weigh	weigh	VB
hvd.rsl868	2891	2	,	,	,
hvd.rsl868	2891	3	and	and	CC
hvd.rsl868	2891	4	allow	allow	VB
hvd.rsl868	2891	5	a	a	DT
hvd.rsl868	2891	6	pound	pound	NN
hvd.rsl868	2891	7	of	of	IN
hvd.rsl868	2891	8	sugar	sugar	NN
hvd.rsl868	2891	9	to	to	IN
hvd.rsl868	2891	10	each	each	DT
hvd.rsl868	2891	11	pound	pound	NN
hvd.rsl868	2891	12	of	of	IN
hvd.rsl868	2891	13	fruit	fruit	NN
hvd.rsl868	2891	14	.	.	.
hvd.rsl868	2892	1	Spread	spread	VB
hvd.rsl868	2892	2	sliced	slice	VBN
hvd.rsl868	2892	3	fruit	fruit	NN
hvd.rsl868	2892	4	on	on	IN
hvd.rsl868	2892	5	platters	platter	NNS
hvd.rsl868	2892	6	and	and	CC
hvd.rsl868	2892	7	sprinkle	sprinkle	VB
hvd.rsl868	2892	8	the	the	DT
hvd.rsl868	2892	9	sugar	sugar	NN
hvd.rsl868	2892	10	over	over	IN
hvd.rsl868	2892	11	it	-PRON-	PRP
hvd.rsl868	2892	12	.	.	.
hvd.rsl868	2893	1	Keep	keep	VB
hvd.rsl868	2893	2	in	in	IN
hvd.rsl868	2893	3	a	a	DT
hvd.rsl868	2893	4	warm	warm	JJ
hvd.rsl868	2893	5	place	place	NN
hvd.rsl868	2893	6	for	for	IN
hvd.rsl868	2893	7	a	a	DT
hvd.rsl868	2893	8	week	week	NN
hvd.rsl868	2893	9	—	—	:
hvd.rsl868	2893	10	or	or	CC
hvd.rsl868	2893	11	until	until	IN
hvd.rsl868	2893	12	dry	dry	JJ
hvd.rsl868	2893	13	—	—	:
hvd.rsl868	2893	14	then	then	RB
hvd.rsl868	2893	15	put	put	VB
hvd.rsl868	2893	16	in	in	RP
hvd.rsl868	2893	17	a	a	DT
hvd.rsl868	2893	18	hot	hot	JJ
hvd.rsl868	2893	19	oven	oven	NN
hvd.rsl868	2893	20	for	for	IN
hvd.rsl868	2893	21	10	10	CD
hvd.rsl868	2893	22	minutes	minute	NNS
hvd.rsl868	2893	23	.	.	.
hvd.rsl868	2894	1	When	when	WRB
hvd.rsl868	2894	2	cold	cold	JJ
hvd.rsl868	2894	3	,	,	,
hvd.rsl868	2894	4	pack	pack	VB
hvd.rsl868	2894	5	between	between	IN
hvd.rsl868	2894	6	waxed	waxed	JJ
hvd.rsl868	2894	7	papers	paper	NNS
hvd.rsl868	2894	8	.	.	.
hvd.rsl868	2895	1	Quinces.—Boil	Quinces.—Boil	NNP
hvd.rsl868	2895	2	fruit	fruit	NN
hvd.rsl868	2895	3	until	until	IN
hvd.rsl868	2895	4	tender	tender	NN
hvd.rsl868	2895	5	in	in	IN
hvd.rsl868	2895	6	as	as	RB
hvd.rsl868	2895	7	little	little	JJ
hvd.rsl868	2895	8	water	water	NN
hvd.rsl868	2895	9	as	as	IN
hvd.rsl868	2895	10	possible	possible	JJ
hvd.rsl868	2895	11	(	(	-LRB-
hvd.rsl868	2895	12	may	may	MD
hvd.rsl868	2895	13	be	be	VB
hvd.rsl868	2895	14	steamed	steam	VBN
hvd.rsl868	2895	15	)	)	-RRB-
hvd.rsl868	2895	16	and	and	CC
hvd.rsl868	2895	17	put	put	VBN
hvd.rsl868	2895	18	through	through	RP
hvd.rsl868	2895	19	a	a	DT
hvd.rsl868	2895	20	sieve	sieve	NN
hvd.rsl868	2895	21	.	.	.
hvd.rsl868	2896	1	Weigh	weigh	VB
hvd.rsl868	2896	2	the	the	DT
hvd.rsl868	2896	3	sifted	sift	VBN
hvd.rsl868	2896	4	fruit	fruit	NN
hvd.rsl868	2896	5	and	and	CC
hvd.rsl868	2896	6	to	to	IN
hvd.rsl868	2896	7	each	each	DT
hvd.rsl868	2896	8	pound	pound	NN
hvd.rsl868	2896	9	of	of	IN
hvd.rsl868	2896	10	fruit	fruit	NN
hvd.rsl868	2896	11	allow	allow	VBP
hvd.rsl868	2896	12	a	a	DT
hvd.rsl868	2896	13	pound	pound	NN
hvd.rsl868	2896	14	of	of	IN
hvd.rsl868	2896	15	sugar	sugar	NN
hvd.rsl868	2896	16	.	.	.
hvd.rsl868	2897	1	Put	put	VB
hvd.rsl868	2897	2	fruit	fruit	NN
hvd.rsl868	2897	3	and	and	CC
hvd.rsl868	2897	4	sugar	sugar	NN
hvd.rsl868	2897	5	together	together	RB
hvd.rsl868	2897	6	and	and	CC
hvd.rsl868	2897	7	boil	boil	VB
hvd.rsl868	2897	8	until	until	IN
hvd.rsl868	2897	9	very	very	RB
hvd.rsl868	2897	10	thick	thick	JJ
hvd.rsl868	2897	11	.	.	.
hvd.rsl868	2898	1	Spread	Spread	VBN
hvd.rsl868	2898	2	on	on	IN
hvd.rsl868	2898	3	plates	plate	NNS
hvd.rsl868	2898	4	;	;	,
hvd.rsl868	2898	5	dry	dry	JJ
hvd.rsl868	2898	6	in	in	IN
hvd.rsl868	2898	7	oven	oven	NN
hvd.rsl868	2898	8	or	or	CC
hvd.rsl868	2898	9	sun	sun	NN
hvd.rsl868	2898	10	;	;	:
hvd.rsl868	2898	11	cut	cut	VBN
hvd.rsl868	2898	12	in	in	IN
hvd.rsl868	2898	13	bars	bar	NNS
hvd.rsl868	2898	14	;	;	:
hvd.rsl868	2898	15	roll	roll	VB
hvd.rsl868	2898	16	in	in	IN
hvd.rsl868	2898	17	sugar	sugar	NN
hvd.rsl868	2898	18	;	;	:
hvd.rsl868	2898	19	dry	dry	VB
hvd.rsl868	2898	20	again	again	RB
hvd.rsl868	2898	21	,	,	,
hvd.rsl868	2898	22	and	and	CC
hvd.rsl868	2898	23	pack	pack	VB
hvd.rsl868	2898	24	like	like	IN
hvd.rsl868	2898	25	the	the	DT
hvd.rsl868	2898	26	others	other	NNS
hvd.rsl868	2898	27	described	describe	VBN
hvd.rsl868	2898	28	,	,	,
hvd.rsl868	2898	29	or	or	CC
hvd.rsl868	2898	30	wrap	wrap	VB
hvd.rsl868	2898	31	each	each	DT
hvd.rsl868	2898	32	bar	bar	NN
hvd.rsl868	2898	33	in	in	IN
hvd.rsl868	2898	34	waxed	waxed	JJ
hvd.rsl868	2898	35	paper	paper	NN
hvd.rsl868	2898	36	.	.	.
hvd.rsl868	2899	1	Tin	Tin	NNP
hvd.rsl868	2899	2	boxes	box	NNS
hvd.rsl868	2899	3	are	be	VBP
hvd.rsl868	2899	4	fine	fine	JJ
hvd.rsl868	2899	5	for	for	IN
hvd.rsl868	2899	6	packing	pack	VBG
hvd.rsl868	2899	7	away	away	RB
hvd.rsl868	2899	8	these	these	DT
hvd.rsl868	2899	9	fruits	fruit	NNS
hvd.rsl868	2899	10	,	,	,
hvd.rsl868	2899	11	but	but	CC
hvd.rsl868	2899	12	small	small	JJ
hvd.rsl868	2899	13	tin	tin	NN
hvd.rsl868	2899	14	pails	pail	NNS
hvd.rsl868	2899	15	will	will	MD
hvd.rsl868	2899	16	serve	serve	VB
hvd.rsl868	2899	17	the	the	DT
hvd.rsl868	2899	18	purpose	purpose	NN
hvd.rsl868	2899	19	equally	equally	RB
hvd.rsl868	2899	20	well	well	RB
hvd.rsl868	2899	21	.	.	.
hvd.rsl868	2900	1	Glass	glass	NN
hvd.rsl868	2900	2	cans	can	NNS
hvd.rsl868	2900	3	are	be	VBP
hvd.rsl868	2900	4	good	good	JJ
hvd.rsl868	2900	5	so	so	RB
hvd.rsl868	2900	6	far	far	RB
hvd.rsl868	2900	7	as	as	IN
hvd.rsl868	2900	8	keeping	keep	VBG
hvd.rsl868	2900	9	quality	quality	NN
hvd.rsl868	2900	10	goes	go	VBZ
hvd.rsl868	2900	11	,	,	,
hvd.rsl868	2900	12	but	but	CC
hvd.rsl868	2900	13	are	be	VBP
hvd.rsl868	2900	14	not	not	RB
hvd.rsl868	2900	15	so	so	RB
hvd.rsl868	2900	16	easy	easy	JJ
hvd.rsl868	2900	17	to	to	TO
hvd.rsl868	2900	18	use	use	VB
hvd.rsl868	2900	19	.	.	.
hvd.rsl868	2901	1	CANNING	canning	NN
hvd.rsl868	2901	2	VEGETABLES	vegetable	NNS
hvd.rsl868	2901	3	.	.	.
hvd.rsl868	2902	1	Vegetables	vegetable	NNS
hvd.rsl868	2902	2	for	for	IN
hvd.rsl868	2902	3	canning	canning	NN
hvd.rsl868	2902	4	should	should	MD
hvd.rsl868	2902	5	be	be	VB
hvd.rsl868	2902	6	fresh	fresh	JJ
hvd.rsl868	2902	7	gathered	gather	VBN
hvd.rsl868	2902	8	,	,	,
hvd.rsl868	2902	9	and	and	CC
hvd.rsl868	2902	10	of	of	IN
hvd.rsl868	2902	11	the	the	DT
hvd.rsl868	2902	12	highest	high	JJS
hvd.rsl868	2902	13	quality	quality	NN
hvd.rsl868	2902	14	,	,	,
hvd.rsl868	2902	15	just	just	RB
hvd.rsl868	2902	16	in	in	IN
hvd.rsl868	2902	17	the	the	DT
hvd.rsl868	2902	18	right	right	JJ
hvd.rsl868	2902	19	condition	condition	NN
hvd.rsl868	2902	20	for	for	IN
hvd.rsl868	2902	21	eating	eat	VBG
hvd.rsl868	2902	22	.	.	.
hvd.rsl868	2903	1	Asparagus.—Straight	Asparagus.—Straight	NNP
hvd.rsl868	2903	2	-	-	HYPH
hvd.rsl868	2903	3	sided	sided	JJ
hvd.rsl868	2903	4	quart	quart	NN
hvd.rsl868	2903	5	glass	glass	NN
hvd.rsl868	2903	6	jars	jar	NNS
hvd.rsl868	2903	7	,	,	,
hvd.rsl868	2903	8	such	such	JJ
hvd.rsl868	2903	9	as	as	IN
hvd.rsl868	2903	10	the	the	DT
hvd.rsl868	2903	11	"	"	``
hvd.rsl868	2903	12	Royal	Royal	NNP
hvd.rsl868	2903	13	,	,	,
hvd.rsl868	2903	14	"	"	''
hvd.rsl868	2903	15	should	should	MD
hvd.rsl868	2903	16	be	be	VB
hvd.rsl868	2903	17	used	use	VBN
hvd.rsl868	2903	18	for	for	IN
hvd.rsl868	2903	19	asparagus	asparagus	NN
hvd.rsl868	2903	20	,	,	,
hvd.rsl868	2903	21	so	so	IN
hvd.rsl868	2903	22	as	as	IN
hvd.rsl868	2903	23	to	to	TO
hvd.rsl868	2903	24	avoid	avoid	VB
hvd.rsl868	2903	25	breaking	break	VBG
hvd.rsl868	2903	26	the	the	DT
hvd.rsl868	2903	27	stalks	stalk	NNS
hvd.rsl868	2903	28	.	.	.
hvd.rsl868	2904	1	Wash	wash	VB
hvd.rsl868	2904	2	care-	care-	RB
hvd.rsl868	2904	3	fully	fully	RB
hvd.rsl868	2904	4	,	,	,
hvd.rsl868	2904	5	cut	cut	VBD
hvd.rsl868	2904	6	the	the	DT
hvd.rsl868	2904	7	right	right	JJ
hvd.rsl868	2904	8	length	length	NN
hvd.rsl868	2904	9	to	to	TO
hvd.rsl868	2904	10	stand	stand	VB
hvd.rsl868	2904	11	the	the	DT
hvd.rsl868	2904	12	whole	whole	JJ
hvd.rsl868	2904	13	stalk	stalk	NN
hvd.rsl868	2904	14	upright	upright	RB
hvd.rsl868	2904	15	in	in	IN
hvd.rsl868	2904	16	the	the	DT
hvd.rsl868	2904	17	jar	jar	NN
hvd.rsl868	2904	18	and	and	CC
hvd.rsl868	2904	19	pack	pack	VB
hvd.rsl868	2904	20	in	in	RP
hvd.rsl868	2904	21	snugly	snugly	RB
hvd.rsl868	2904	22	,	,	,
hvd.rsl868	2904	23	heads	head	VBZ
hvd.rsl868	2904	24	up	up	RP
hvd.rsl868	2904	25	;	;	:
hvd.rsl868	2904	26	then	then	RB
hvd.rsl868	2904	27	pour	pour	VB
hvd.rsl868	2904	28	in	in	IN
hvd.rsl868	2904	29	cold	cold	JJ
hvd.rsl868	2904	30	water	water	NN
hvd.rsl868	2904	31	slowly	slowly	RB
hvd.rsl868	2904	32	,	,	,
hvd.rsl868	2904	33	until	until	IN
hvd.rsl868	2904	34	the	the	DT
hvd.rsl868	2904	35	jar	jar	NN
hvd.rsl868	2904	36	is	be	VBZ
hvd.rsl868	2904	37	full	full	JJ
hvd.rsl868	2904	38	to	to	IN
hvd.rsl868	2904	39	overflowing	overflowing	NN
hvd.rsl868	2904	40	,	,	,
hvd.rsl868	2904	41	and	and	CC
hvd.rsl868	2904	42	lay	lie	VBD
hvd.rsl868	2904	43	on	on	IN
hvd.rsl868	2904	44	the	the	DT
hvd.rsl868	2904	45	tops	top	NNS
hvd.rsl868	2904	46	.	.	.
hvd.rsl868	2905	1	Place	place	NN
hvd.rsl868	2905	2	straw	straw	NN
hvd.rsl868	2905	3	or	or	CC
hvd.rsl868	2905	4	boards	board	NNS
hvd.rsl868	2905	5	in	in	IN
hvd.rsl868	2905	6	the	the	DT
hvd.rsl868	2905	7	bottom	bottom	NN
hvd.rsl868	2905	8	of	of	IN
hvd.rsl868	2905	9	the	the	DT
hvd.rsl868	2905	10	wash	wash	NN
hvd.rsl868	2905	11	-	-	HYPH
hvd.rsl868	2905	12	boiler	boiler	NN
hvd.rsl868	2905	13	,	,	,
hvd.rsl868	2905	14	stand	stand	VB
hvd.rsl868	2905	15	the	the	DT
hvd.rsl868	2905	16	jars	jar	NNS
hvd.rsl868	2905	17	on	on	IN
hvd.rsl868	2905	18	this	this	DT
hvd.rsl868	2905	19	,	,	,
hvd.rsl868	2905	20	and	and	CC
hvd.rsl868	2905	21	pour	pour	VB
hvd.rsl868	2905	22	in	in	IN
hvd.rsl868	2905	23	enough	enough	JJ
hvd.rsl868	2905	24	cold	cold	JJ
hvd.rsl868	2905	25	water	water	NN
hvd.rsl868	2905	26	to	to	TO
hvd.rsl868	2905	27	come	come	VB
hvd.rsl868	2905	28	half	half	DT
hvd.rsl868	2905	29	way	way	NN
hvd.rsl868	2905	30	up	up	IN
hvd.rsl868	2905	31	the	the	DT
hvd.rsl868	2905	32	jars	jar	NNS
hvd.rsl868	2905	33	;	;	:
hvd.rsl868	2905	34	put	put	VB
hvd.rsl868	2905	35	the	the	DT
hvd.rsl868	2905	36	boiler	boiler	NN
hvd.rsl868	2905	37	over	over	IN
hvd.rsl868	2905	38	the	the	DT
hvd.rsl868	2905	39	fire	fire	NN
hvd.rsl868	2905	40	,	,	,
hvd.rsl868	2905	41	and	and	CC
hvd.rsl868	2905	42	when	when	WRB
hvd.rsl868	2905	43	the	the	DT
hvd.rsl868	2905	44	water	water	NN
hvd.rsl868	2905	45	comes	come	VBZ
hvd.rsl868	2905	46	to	to	IN
hvd.rsl868	2905	47	a	a	DT
hvd.rsl868	2905	48	boil	boil	NN
hvd.rsl868	2905	49	,	,	,
hvd.rsl868	2905	50	boil	boil	VB
hvd.rsl868	2905	51	steadily	steadily	RB
hvd.rsl868	2905	52	for	for	IN
hvd.rsl868	2905	53	three	three	CD
hvd.rsl868	2905	54	hours	hour	NNS
hvd.rsl868	2905	55	.	.	.
hvd.rsl868	2906	1	Take	take	VB
hvd.rsl868	2906	2	up	up	RP
hvd.rsl868	2906	3	the	the	DT
hvd.rsl868	2906	4	jars	jar	NNS
hvd.rsl868	2906	5	,	,	,
hvd.rsl868	2906	6	see	see	VB
hvd.rsl868	2906	7	that	that	IN
hvd.rsl868	2906	8	they	-PRON-	PRP
hvd.rsl868	2906	9	are	be	VBP
hvd.rsl868	2906	10	full	full	JJ
hvd.rsl868	2906	11	to	to	IN
hvd.rsl868	2906	12	overflowing	overflow	VBG
hvd.rsl868	2906	13	(	(	-LRB-
hvd.rsl868	2906	14	if	if	IN
hvd.rsl868	2906	15	not	not	RB
hvd.rsl868	2906	16	fill	fill	VB
hvd.rsl868	2906	17	up	up	RP
hvd.rsl868	2906	18	with	with	IN
hvd.rsl868	2906	19	boiling	boil	VBG
hvd.rsl868	2906	20	water	water	NN
hvd.rsl868	2906	21	)	)	-RRB-
hvd.rsl868	2906	22	put	put	VBN
hvd.rsl868	2906	23	on	on	IN
hvd.rsl868	2906	24	rubbers	rubber	NNS
hvd.rsl868	2906	25	and	and	CC
hvd.rsl868	2906	26	screw	screw	VB
hvd.rsl868	2906	27	or	or	CC
hvd.rsl868	2906	28	otherwise	otherwise	RB
hvd.rsl868	2906	29	fasten	fasten	VB
hvd.rsl868	2906	30	the	the	DT
hvd.rsl868	2906	31	covers	cover	NNS
hvd.rsl868	2906	32	tight	tight	JJ
hvd.rsl868	2906	33	.	.	.
hvd.rsl868	2907	1	Keep	keep	VB
hvd.rsl868	2907	2	in	in	IN
hvd.rsl868	2907	3	a	a	DT
hvd.rsl868	2907	4	cool	cool	JJ
hvd.rsl868	2907	5	,	,	,
hvd.rsl868	2907	6	dark	dark	JJ
hvd.rsl868	2907	7	place	place	NN
hvd.rsl868	2907	8	.	.	.
hvd.rsl868	2908	1	Another	another	DT
hvd.rsl868	2908	2	recipe	recipe	NN
hvd.rsl868	2908	3	recommends	recommend	VBZ
hvd.rsl868	2908	4	boiling	boil	VBG
hvd.rsl868	2908	5	the	the	DT
hvd.rsl868	2908	6	asparagus	asparagus	NN
hvd.rsl868	2908	7	for	for	IN
hvd.rsl868	2908	8	15	15	CD
hvd.rsl868	2908	9	minutes	minute	NNS
hvd.rsl868	2908	10	,	,	,
hvd.rsl868	2908	11	then	then	RB
hvd.rsl868	2908	12	putting	put	VBG
hvd.rsl868	2908	13	in	in	RP
hvd.rsl868	2908	14	the	the	DT
hvd.rsl868	2908	15	jar	jar	NN
hvd.rsl868	2908	16	,	,	,
hvd.rsl868	2908	17	and	and	CC
hvd.rsl868	2908	18	boiling	boil	VBG
hvd.rsl868	2908	19	in	in	IN
hvd.rsl868	2908	20	the	the	DT
hvd.rsl868	2908	21	wash	wash	NN
hvd.rsl868	2908	22	-	-	HYPH
hvd.rsl868	2908	23	boiler	boiler	NN
hvd.rsl868	2908	24	for	for	IN
hvd.rsl868	2908	25	\l/2	\l/2	CD
hvd.rsl868	2908	26	hour	hour	NN
hvd.rsl868	2908	27	,	,	,
hvd.rsl868	2908	28	but	but	CC
hvd.rsl868	2908	29	we	-PRON-	PRP
hvd.rsl868	2908	30	think	think	VBP
hvd.rsl868	2908	31	some	some	DT
hvd.rsl868	2908	32	of	of	IN
hvd.rsl868	2908	33	the	the	DT
hvd.rsl868	2908	34	stalks	stalk	NNS
hvd.rsl868	2908	35	are	be	VBP
hvd.rsl868	2908	36	very	very	RB
hvd.rsl868	2908	37	likely	likely	JJ
hvd.rsl868	2908	38	to	to	TO
hvd.rsl868	2908	39	be	be	VB
hvd.rsl868	2908	40	broken	break	VBN
hvd.rsl868	2908	41	by	by	IN
hvd.rsl868	2908	42	this	this	DT
hvd.rsl868	2908	43	method	method	NN
hvd.rsl868	2908	44	.	.	.
hvd.rsl868	2909	1	THE	the	DT
hvd.rsl868	2909	2	RURAL	rural	JJ
hvd.rsl868	2909	3	COOK	COOK	NNP
hvd.rsl868	2909	4	BOOK	BOOK	NNP
hvd.rsl868	2909	5	.	.	.
hvd.rsl868	2910	1	153	153	CD
hvd.rsl868	2910	2	Beans.—String	Beans.—String	NNP
hvd.rsl868	2910	3	beans	bean	NNS
hvd.rsl868	2910	4	are	be	VBP
hvd.rsl868	2910	5	cut	cut	VBN
hvd.rsl868	2910	6	in	in	IN
hvd.rsl868	2910	7	lengths	length	NNS
hvd.rsl868	2910	8	,	,	,
hvd.rsl868	2910	9	boiled	boil	VBN
hvd.rsl868	2910	10	for	for	IN
hvd.rsl868	2910	11	10	10	CD
hvd.rsl868	2910	12	minutes	minute	NNS
hvd.rsl868	2910	13	,	,	,
hvd.rsl868	2910	14	then	then	RB
hvd.rsl868	2910	15	put	put	VBD
hvd.rsl868	2910	16	into	into	IN
hvd.rsl868	2910	17	cans	can	NNS
hvd.rsl868	2910	18	,	,	,
hvd.rsl868	2910	19	which	which	WDT
hvd.rsl868	2910	20	are	be	VBP
hvd.rsl868	2910	21	stood	stand	VBN
hvd.rsl868	2910	22	in	in	IN
hvd.rsl868	2910	23	a	a	DT
hvd.rsl868	2910	24	kettle	kettle	NN
hvd.rsl868	2910	25	of	of	IN
hvd.rsl868	2910	26	water	water	NN
hvd.rsl868	2910	27	and	and	CC
hvd.rsl868	2910	28	boiled	boil	VBN
hvd.rsl868	2910	29	for	for	IN
hvd.rsl868	2910	30	two	two	CD
hvd.rsl868	2910	31	-	-	HYPH
hvd.rsl868	2910	32	hours	hour	NNS
hvd.rsl868	2910	33	.	.	.
hvd.rsl868	2911	1	Add	add	VB
hvd.rsl868	2911	2	a	a	DT
hvd.rsl868	2911	3	teaspoonful	teaspoonful	NN
hvd.rsl868	2911	4	of	of	IN
hvd.rsl868	2911	5	sa'.t	sa'.t	NNP
hvd.rsl868	2911	6	,	,	,
hvd.rsl868	2911	7	fill	fill	VB
hvd.rsl868	2911	8	the	the	DT
hvd.rsl868	2911	9	jar	jar	NN
hvd.rsl868	2911	10	to	to	IN
hvd.rsl868	2911	11	overflowing	overflow	VBG
hvd.rsl868	2911	12	with	with	IN
hvd.rsl868	2911	13	boiling	boil	VBG
hvd.rsl868	2911	14	|	|	CD
hvd.rsl868	2911	15	water	water	NN
hvd.rsl868	2911	16	,	,	,
hvd.rsl868	2911	17	screw	screw	VB
hvd.rsl868	2911	18	up	up	RP
hvd.rsl868	2911	19	,	,	,
hvd.rsl868	2911	20	and	and	CC
hvd.rsl868	2911	21	keep	keep	VB
hvd.rsl868	2911	22	in	in	IN
hvd.rsl868	2911	23	a	a	DT
hvd.rsl868	2911	24	cool	cool	JJ
hvd.rsl868	2911	25	dark	dark	JJ
hvd.rsl868	2911	26	place	place	NN
hvd.rsl868	2911	27	.	.	.
hvd.rsl868	2912	1	Another	another	DT
hvd.rsl868	2912	2	plan	plan	NN
hvd.rsl868	2912	3	is	be	VBZ
hvd.rsl868	2912	4	as	as	IN
hvd.rsl868	2912	5	\	\	NNP
hvd.rsl868	2912	6	follows	follow	VBZ
hvd.rsl868	2912	7	:	:	:
hvd.rsl868	2912	8	Wash	wash	VB
hvd.rsl868	2912	9	and	and	CC
hvd.rsl868	2912	10	break	break	VB
hvd.rsl868	2912	11	each	each	DT
hvd.rsl868	2912	12	pod	pod	NN
hvd.rsl868	2912	13	in	in	IN
hvd.rsl868	2912	14	two	two	CD
hvd.rsl868	2912	15	or	or	CC
hvd.rsl868	2912	16	three	three	CD
hvd.rsl868	2912	17	pieces	piece	NNS
hvd.rsl868	2912	18	,	,	,
hvd.rsl868	2912	19	put	put	VBN
hvd.rsl868	2912	20	on	on	IN
hvd.rsl868	2912	21	the	the	DT
hvd.rsl868	2912	22	$	$	$
hvd.rsl868	2912	23	stove	stove	NN
hvd.rsl868	2912	24	in	in	IN
hvd.rsl868	2912	25	a	a	DT
hvd.rsl868	2912	26	saucepan	saucepan	NN
hvd.rsl868	2912	27	of	of	IN
hvd.rsl868	2912	28	cold	cold	JJ
hvd.rsl868	2912	29	salt	salt	NN
hvd.rsl868	2912	30	water	water	NN
hvd.rsl868	2912	31	and	and	CC
hvd.rsl868	2912	32	when	when	WRB
hvd.rsl868	2912	33	it	-PRON-	PRP
hvd.rsl868	2912	34	just	just	RB
hvd.rsl868	2912	35	commences	commence	VBZ
hvd.rsl868	2912	36	to	to	TO
hvd.rsl868	2912	37	;	;	:
hvd.rsl868	2912	38	bubble	bubble	NN
hvd.rsl868	2912	39	(	(	-LRB-
hvd.rsl868	2912	40	do	do	VB
hvd.rsl868	2912	41	n't	not	RB
hvd.rsl868	2912	42	let	let	VB
hvd.rsl868	2912	43	it	-PRON-	PRP
hvd.rsl868	2912	44	boil	boil	VB
hvd.rsl868	2912	45	)	)	-RRB-
hvd.rsl868	2912	46	drain	drain	VB
hvd.rsl868	2912	47	the	the	DT
hvd.rsl868	2912	48	beans	bean	NNS
hvd.rsl868	2912	49	out	out	RP
hvd.rsl868	2912	50	and	and	CC
hvd.rsl868	2912	51	put	put	VBN
hvd.rsl868	2912	52	in	in	RP
hvd.rsl868	2912	53	cans	can	NNS
hvd.rsl868	2912	54	that	that	WDT
hvd.rsl868	2912	55	have	have	VBP
hvd.rsl868	2912	56	'	'	``
hvd.rsl868	2912	57	been	be	VBN
hvd.rsl868	2912	58	washed	wash	VBN
hvd.rsl868	2912	59	and	and	CC
hvd.rsl868	2912	60	scalded	scald	VBN
hvd.rsl868	2912	61	.	.	.
hvd.rsl868	2913	1	Have	have	VBP
hvd.rsl868	2913	2	ready	ready	JJ
hvd.rsl868	2913	3	another	another	DT
hvd.rsl868	2913	4	saucepan	saucepan	NN
hvd.rsl868	2913	5	of	of	IN
hvd.rsl868	2913	6	boiling	boil	VBG
hvd.rsl868	2913	7	salt	salt	NN
hvd.rsl868	2913	8	!	!	.
hvd.rsl868	2914	1	water	water	NN
hvd.rsl868	2914	2	and	and	CC
hvd.rsl868	2914	3	fill	fill	VB
hvd.rsl868	2914	4	the	the	DT
hvd.rsl868	2914	5	cans	can	NNS
hvd.rsl868	2914	6	nearly	nearly	RB
hvd.rsl868	2914	7	to	to	IN
hvd.rsl868	2914	8	the	the	DT
hvd.rsl868	2914	9	brim	brim	NN
hvd.rsl868	2914	10	,	,	,
hvd.rsl868	2914	11	leaving	leave	VBG
hvd.rsl868	2914	12	just	just	RB
hvd.rsl868	2914	13	room	room	NN
hvd.rsl868	2914	14	enough	enough	RB
hvd.rsl868	2914	15	for	for	IN
hvd.rsl868	2914	16	one	one	CD
hvd.rsl868	2914	17	tablespoonful	tablespoonful	NN
hvd.rsl868	2914	18	of	of	IN
hvd.rsl868	2914	19	hot	hot	JJ
hvd.rsl868	2914	20	vinegar	vinegar	NN
hvd.rsl868	2914	21	,	,	,
hvd.rsl868	2914	22	screw	screw	VB
hvd.rsl868	2914	23	on	on	IN
hvd.rsl868	2914	24	the	the	DT
hvd.rsl868	2914	25	caps	cap	NNS
hvd.rsl868	2914	26	and	and	CC
hvd.rsl868	2914	27	set	set	VB
hvd.rsl868	2914	28	away	away	RB
hvd.rsl868	2914	29	.	.	.
hvd.rsl868	2915	1	When	when	WRB
hvd.rsl868	2915	2	|	|	NNP
hvd.rsl868	2915	3	wanted	want	VBD
hvd.rsl868	2915	4	for	for	IN
hvd.rsl868	2915	5	use	use	NN
hvd.rsl868	2915	6	pour	pour	NN
hvd.rsl868	2915	7	off	off	IN
hvd.rsl868	2915	8	the	the	DT
hvd.rsl868	2915	9	brine	brine	NN
hvd.rsl868	2915	10	and	and	CC
hvd.rsl868	2915	11	put	put	VBD
hvd.rsl868	2915	12	in	in	RP
hvd.rsl868	2915	13	a	a	DT
hvd.rsl868	2915	14	saucepan	saucepan	NN
hvd.rsl868	2915	15	of	of	IN
hvd.rsl868	2915	16	fresh	fresh	JJ
hvd.rsl868	2915	17	water	water	NN
hvd.rsl868	2915	18	j	j	NNP
hvd.rsl868	2915	19	with	with	IN
hvd.rsl868	2915	20	a	a	DT
hvd.rsl868	2915	21	pinch	pinch	NN
hvd.rsl868	2915	22	of	of	IN
hvd.rsl868	2915	23	soda	soda	NN
hvd.rsl868	2915	24	added	add	VBN
hvd.rsl868	2915	25	;	;	:
hvd.rsl868	2915	26	let	let	VB
hvd.rsl868	2915	27	them	-PRON-	PRP
hvd.rsl868	2915	28	come	come	VB
hvd.rsl868	2915	29	to	to	IN
hvd.rsl868	2915	30	a	a	DT
hvd.rsl868	2915	31	boil	boil	NN
hvd.rsl868	2915	32	and	and	CC
hvd.rsl868	2915	33	immediately	immediately	RB
hvd.rsl868	2915	34	!	!	.
hvd.rsl868	2916	1	pour	pour	VB
hvd.rsl868	2916	2	off	off	RP
hvd.rsl868	2916	3	the	the	DT
hvd.rsl868	2916	4	water	water	NN
hvd.rsl868	2916	5	,	,	,
hvd.rsl868	2916	6	then	then	RB
hvd.rsl868	2916	7	cook	cook	VB
hvd.rsl868	2916	8	as	as	IN
hvd.rsl868	2916	9	you	-PRON-	PRP
hvd.rsl868	2916	10	would	would	MD
hvd.rsl868	2916	11	fresh	fresh	JJ
hvd.rsl868	2916	12	beans	bean	NNS
hvd.rsl868	2916	13	.	.	.
hvd.rsl868	2917	1	Dried	dry	VBN
hvd.rsl868	2917	2	String	string	NN
hvd.rsl868	2917	3	Beans.—When	Beans.—When	NNP
hvd.rsl868	2917	4	fit	fit	VB
hvd.rsl868	2917	5	for	for	IN
hvd.rsl868	2917	6	the	the	DT
hvd.rsl868	2917	7	table	table	NN
hvd.rsl868	2917	8	pick	pick	NN
hvd.rsl868	2917	9	and	and	CC
hvd.rsl868	2917	10	prepare	prepare	VB
hvd.rsl868	2917	11	them	-PRON-	PRP
hvd.rsl868	2917	12	i	i	PRP
hvd.rsl868	2917	13	by	by	IN
hvd.rsl868	2917	14	removing	remove	VBG
hvd.rsl868	2917	15	the	the	DT
hvd.rsl868	2917	16	strings	string	NNS
hvd.rsl868	2917	17	and	and	CC
hvd.rsl868	2917	18	breaking	break	VBG
hvd.rsl868	2917	19	up	up	RP
hvd.rsl868	2917	20	into	into	IN
hvd.rsl868	2917	21	inch	inch	NN
hvd.rsl868	2917	22	pieces	piece	NNS
hvd.rsl868	2917	23	;	;	:
hvd.rsl868	2917	24	put	put	VBN
hvd.rsl868	2917	25	into	into	IN
hvd.rsl868	2917	26	a	a	DT
hvd.rsl868	2917	27	I	I	NNP
hvd.rsl868	2917	28	kettle	kettle	NN
hvd.rsl868	2917	29	of	of	IN
hvd.rsl868	2917	30	cold	cold	JJ
hvd.rsl868	2917	31	water	water	NN
hvd.rsl868	2917	32	and	and	CC
hvd.rsl868	2917	33	then	then	RB
hvd.rsl868	2917	34	bring	bring	VB
hvd.rsl868	2917	35	to	to	IN
hvd.rsl868	2917	36	a	a	DT
hvd.rsl868	2917	37	scalding	scald	VBG
hvd.rsl868	2917	38	heat	heat	NN
hvd.rsl868	2917	39	.	.	.
hvd.rsl868	2918	1	Skim	skim	VB
hvd.rsl868	2918	2	out	out	RP
hvd.rsl868	2918	3	,	,	,
hvd.rsl868	2918	4	spread	spread	VBD
hvd.rsl868	2918	5	■	■	NFP
hvd.rsl868	2918	6	i	i	PRP
hvd.rsl868	2918	7	I	-PRON-	PRP
hvd.rsl868	2918	8	on	on	IN
hvd.rsl868	2918	9	plates	plate	NNS
hvd.rsl868	2918	10	and	and	CC
hvd.rsl868	2918	11	dry	dry	JJ
hvd.rsl868	2918	12	in	in	IN
hvd.rsl868	2918	13	the	the	DT
hvd.rsl868	2918	14	oven	oven	NN
hvd.rsl868	2918	15	or	or	CC
hvd.rsl868	2918	16	out	out	IN
hvd.rsl868	2918	17	of	of	IN
hvd.rsl868	2918	18	doors	door	NNS
hvd.rsl868	2918	19	until	until	IN
hvd.rsl868	2918	20	all	all	DT
hvd.rsl868	2918	21	moisture	moisture	NN
hvd.rsl868	2918	22	is	be	VBZ
hvd.rsl868	2918	23	i	i	PRP
hvd.rsl868	2918	24	removed	remove	VBN
hvd.rsl868	2918	25	.	.	.
hvd.rsl868	2919	1	Put	put	VB
hvd.rsl868	2919	2	away	away	RB
hvd.rsl868	2919	3	in	in	IN
hvd.rsl868	2919	4	bags	bag	NNS
hvd.rsl868	2919	5	until	until	IN
hvd.rsl868	2919	6	snow	snow	NN
hvd.rsl868	2919	7	flics	flic	NNS
hvd.rsl868	2919	8	,	,	,
hvd.rsl868	2919	9	then	then	RB
hvd.rsl868	2919	10	take	take	VB
hvd.rsl868	2919	11	out	out	RP
hvd.rsl868	2919	12	a	a	DT
hvd.rsl868	2919	13	quart	quart	NN
hvd.rsl868	2919	14	and	and	CC
hvd.rsl868	2919	15	soak	soak	VB
hvd.rsl868	2919	16	in	in	IN
hvd.rsl868	2919	17	cold	cold	JJ
hvd.rsl868	2919	18	water	water	NN
hvd.rsl868	2919	19	over	over	IN
hvd.rsl868	2919	20	night	night	NN
hvd.rsl868	2919	21	.	.	.
hvd.rsl868	2920	1	Next	next	JJ
hvd.rsl868	2920	2	morning	morning	NN
hvd.rsl868	2920	3	boil	boil	NN
hvd.rsl868	2920	4	with	with	IN
hvd.rsl868	2920	5	a	a	DT
hvd.rsl868	2920	6	good	good	JJ
hvd.rsl868	2920	7	-	-	HYPH
hvd.rsl868	2920	8	sized	sized	JJ
hvd.rsl868	2920	9	'	'	''
hvd.rsl868	2920	10	piece	piece	NN
hvd.rsl868	2920	11	of	of	IN
hvd.rsl868	2920	12	sweet	sweet	JJ
hvd.rsl868	2920	13	salt	salt	NN
hvd.rsl868	2920	14	pork	pork	NN
hvd.rsl868	2920	15	until	until	IN
hvd.rsl868	2920	16	tender	tender	NN
hvd.rsl868	2920	17	.	.	.
hvd.rsl868	2921	1	Beets.—Young	Beets.—Young	NNP
hvd.rsl868	2921	2	beets	beet	NNS
hvd.rsl868	2921	3	are	be	VBP
hvd.rsl868	2921	4	delicious	delicious	JJ
hvd.rsl868	2921	5	canned	can	VBN
hvd.rsl868	2921	6	;	;	:
hvd.rsl868	2921	7	cook	cook	NN
hvd.rsl868	2921	8	until	until	IN
hvd.rsl868	2921	9	tender	tender	NN
hvd.rsl868	2921	10	in	in	IN
hvd.rsl868	2921	11	salted	salt	VBN
hvd.rsl868	2921	12	I	-PRON-	PRP
hvd.rsl868	2921	13	water	water	VBP
hvd.rsl868	2921	14	the	the	DT
hvd.rsl868	2921	15	same	same	JJ
hvd.rsl868	2921	16	as	as	IN
hvd.rsl868	2921	17	for	for	IN
hvd.rsl868	2921	18	table	table	NN
hvd.rsl868	2921	19	use	use	NN
hvd.rsl868	2921	20	.	.	.
hvd.rsl868	2922	1	Cut	Cut	VBN
hvd.rsl868	2922	2	in	in	IN
hvd.rsl868	2922	3	thin	thin	JJ
hvd.rsl868	2922	4	slices	slice	NNS
hvd.rsl868	2922	5	,	,	,
hvd.rsl868	2922	6	fill	fill	VB
hvd.rsl868	2922	7	the	the	DT
hvd.rsl868	2922	8	cans	can	NNS
hvd.rsl868	2922	9	and	and	CC
hvd.rsl868	2922	10	cover	cover	VB
hvd.rsl868	2922	11	i	i	PRP
hvd.rsl868	2922	12	with	with	IN
hvd.rsl868	2922	13	hot	hot	JJ
hvd.rsl868	2922	14	vinegar	vinegar	NN
hvd.rsl868	2922	15	,	,	,
hvd.rsl868	2922	16	sweetened	sweeten	VBN
hvd.rsl868	2922	17	and	and	CC
hvd.rsl868	2922	18	spiced	spice	VBN
hvd.rsl868	2922	19	,	,	,
hvd.rsl868	2922	20	seal	seal	NN
hvd.rsl868	2922	21	.	.	.
hvd.rsl868	2923	1	Cauliflower.—Cauliflower	Cauliflower.—Cauliflower	NNP
hvd.rsl868	2923	2	may	may	MD
hvd.rsl868	2923	3	be	be	VB
hvd.rsl868	2923	4	canned	can	VBN
hvd.rsl868	2923	5	either	either	CC
hvd.rsl868	2923	6	in	in	IN
hvd.rsl868	2923	7	vinegar	vinegar	NN
hvd.rsl868	2923	8	or	or	CC
hvd.rsl868	2923	9	water-	water-	NN
hvd.rsl868	2923	10	i	i	PRP
hvd.rsl868	2923	11	Break	break	VBP
hvd.rsl868	2923	12	into	into	IN
hvd.rsl868	2923	13	flowerets	floweret	NNS
hvd.rsl868	2923	14	and	and	CC
hvd.rsl868	2923	15	cook	cook	NN
hvd.rsl868	2923	16	until	until	IN
hvd.rsl868	2923	17	tender	tender	NN
hvd.rsl868	2923	18	in	in	IN
hvd.rsl868	2923	19	a	a	DT
hvd.rsl868	2923	20	small	small	JJ
hvd.rsl868	2923	21	quantity	quantity	NN
hvd.rsl868	2923	22	of	of	IN
hvd.rsl868	2923	23	water	water	NN
hvd.rsl868	2923	24	,	,	,
hvd.rsl868	2923	25	:	:	:
hvd.rsl868	2923	26	pack	pack	VB
hvd.rsl868	2923	27	the	the	DT
hvd.rsl868	2923	28	cans	can	NNS
hvd.rsl868	2923	29	as	as	RB
hvd.rsl868	2923	30	full	full	JJ
hvd.rsl868	2923	31	as	as	IN
hvd.rsl868	2923	32	possible	possible	JJ
hvd.rsl868	2923	33	,	,	,
hvd.rsl868	2923	34	add	add	VB
hvd.rsl868	2923	35	the	the	DT
hvd.rsl868	2923	36	salt	salt	NN
hvd.rsl868	2923	37	,	,	,
hvd.rsl868	2923	38	and	and	CC
hvd.rsl868	2923	39	fill	fill	VB
hvd.rsl868	2923	40	to	to	IN
hvd.rsl868	2923	41	overflowing	overflow	VBG
hvd.rsl868	2923	42	with	with	IN
hvd.rsl868	2923	43	-	-	HYPH
hvd.rsl868	2923	44	hot	hot	JJ
hvd.rsl868	2923	45	liquor	liquor	NN
hvd.rsl868	2923	46	in	in	IN
hvd.rsl868	2923	47	which	which	WDT
hvd.rsl868	2923	48	it	-PRON-	PRP
hvd.rsl868	2923	49	was	be	VBD
hvd.rsl868	2923	50	cooked	cook	VBN
hvd.rsl868	2923	51	,	,	,
hvd.rsl868	2923	52	seal	seal	NN
hvd.rsl868	2923	53	.	.	.
hvd.rsl868	2924	1	When	when	WRB
hvd.rsl868	2924	2	vinegar	vinegar	NN
hvd.rsl868	2924	3	is	be	VBZ
hvd.rsl868	2924	4	used	use	VBN
hvd.rsl868	2924	5	,	,	,
hvd.rsl868	2924	6	steam	steam	VB
hvd.rsl868	2924	7	the	the	DT
hvd.rsl868	2924	8	^cauliflower	^cauliflower	.
hvd.rsl868	2924	9	until	until	IN
hvd.rsl868	2924	10	tender	tender	NN
hvd.rsl868	2924	11	,	,	,
hvd.rsl868	2924	12	fill	fill	VB
hvd.rsl868	2924	13	into	into	IN
hvd.rsl868	2924	14	cans	can	NNS
hvd.rsl868	2924	15	and	and	CC
hvd.rsl868	2924	16	pour	pour	VB
hvd.rsl868	2924	17	over	over	IN
hvd.rsl868	2924	18	hot	hot	JJ
hvd.rsl868	2924	19	vinegar	vinegar	NN
hvd.rsl868	2924	20	,	,	,
hvd.rsl868	2924	21	sweet-	sweet-	XX
hvd.rsl868	2924	22	'	'	``
hvd.rsl868	2924	23	ened	ened	JJ
hvd.rsl868	2924	24	and	and	CC
hvd.rsl868	2924	25	spiced	spice	VBN
hvd.rsl868	2924	26	.	.	.
hvd.rsl868	2925	1	'	'	''
hvd.rsl868	2925	2	Corn.—For	corn.—for	JJ
hvd.rsl868	2925	3	canned	can	VBN
hvd.rsl868	2925	4	corn	corn	NN
hvd.rsl868	2925	5	cut	cut	VBD
hvd.rsl868	2925	6	the	the	DT
hvd.rsl868	2925	7	kernels	kernel	NNS
hvd.rsl868	2925	8	off	off	IN
hvd.rsl868	2925	9	the	the	DT
hvd.rsl868	2925	10	cob	cob	NN
hvd.rsl868	2925	11	with	with	IN
hvd.rsl868	2925	12	a	a	DT
hvd.rsl868	2925	13	sharp	sharp	JJ
hvd.rsl868	2925	14	.knife	.knife	.
hvd.rsl868	2925	15	,	,	,
hvd.rsl868	2925	16	scraping	scrape	VBG
hvd.rsl868	2925	17	out	out	RP
hvd.rsl868	2925	18	the	the	DT
hvd.rsl868	2925	19	pulp	pulp	NN
hvd.rsl868	2925	20	.	.	.
hvd.rsl868	2926	1	Fill	fill	VB
hvd.rsl868	2926	2	into	into	IN
hvd.rsl868	2926	3	the	the	DT
hvd.rsl868	2926	4	can	can	MD
hvd.rsl868	2926	5	a	a	DT
hvd.rsl868	2926	6	little	little	JJ
hvd.rsl868	2926	7	at	at	IN
hvd.rsl868	2926	8	a	a	DT
hvd.rsl868	2926	9	time	time	NN
hvd.rsl868	2926	10	,	,	,
hvd.rsl868	2926	11	pressing	press	VBG
hvd.rsl868	2926	12	-it	-it	HYPH
hvd.rsl868	2926	13	down	down	RP
hvd.rsl868	2926	14	firmly	firmly	RB
hvd.rsl868	2926	15	until	until	IN
hvd.rsl868	2926	16	the	the	DT
hvd.rsl868	2926	17	milk	milk	NN
hvd.rsl868	2926	18	overflows	overflow	VBZ
hvd.rsl868	2926	19	the	the	DT
hvd.rsl868	2926	20	can	can	NN
hvd.rsl868	2926	21	.	.	.
hvd.rsl868	2927	1	Add	add	VB
hvd.rsl868	2927	2	a	a	DT
hvd.rsl868	2927	3	teaspoonful	teaspoonful	NN
hvd.rsl868	2927	4	of	of	IN
hvd.rsl868	2927	5	salt	salt	NN
hvd.rsl868	2927	6	.	.	.
hvd.rsl868	2928	1	When	when	WRB
hvd.rsl868	2928	2	all	all	DT
hvd.rsl868	2928	3	are	be	VBP
hvd.rsl868	2928	4	filled	fill	VBN
hvd.rsl868	2928	5	place	place	NN
hvd.rsl868	2928	6	the	the	DT
hvd.rsl868	2928	7	cans	can	NNS
hvd.rsl868	2928	8	in	in	IN
hvd.rsl868	2928	9	a	a	DT
hvd.rsl868	2928	10	boiler	boiler	NN
hvd.rsl868	2928	11	and	and	CC
hvd.rsl868	2928	12	cook	cook	VB
hvd.rsl868	2928	13	half	half	PDT
hvd.rsl868	2928	14	an	an	DT
hvd.rsl868	2928	15	hour	hour	NN
hvd.rsl868	2928	16	with	with	IN
hvd.rsl868	2928	17	the	the	DT
hvd.rsl868	2928	18	covers	cover	NNS
hvd.rsl868	2928	19	laid	lay	VBN
hvd.rsl868	2928	20	loosely	loosely	RB
hvd.rsl868	2928	21	on	on	RB
hvd.rsl868	2928	22	.	.	.
hvd.rsl868	2929	1	Remove	remove	VB
hvd.rsl868	2929	2	from	from	IN
hvd.rsl868	2929	3	the	the	DT
hvd.rsl868	2929	4	fire	fire	NN
hvd.rsl868	2929	5	and	and	CC
hvd.rsl868	2929	6	seal	seal	NN
hvd.rsl868	2929	7	,	,	,
hvd.rsl868	2929	8	then	then	RB
hvd.rsl868	2929	9	cook	cook	VB
hvd.rsl868	2929	10	two	two	CD
hvd.rsl868	2929	11	hours	hour	NNS
hvd.rsl868	2929	12	longer	long	RBR
hvd.rsl868	2929	13	.	.	.
hvd.rsl868	2930	1	The	the	DT
hvd.rsl868	2930	2	preliminary	preliminary	JJ
hvd.rsl868	2930	3	cooking	cooking	NN
hvd.rsl868	2930	4	permits	permit	VBZ
hvd.rsl868	2930	5	the	the	DT
hvd.rsl868	2930	6	corn	corn	NN
hvd.rsl868	2930	7	to	to	TO
hvd.rsl868	2930	8	swell	swell	VB
hvd.rsl868	2930	9	without	without	IN
hvd.rsl868	2930	10	endangering	endanger	VBG
hvd.rsl868	2930	11	the	the	DT
hvd.rsl868	2930	12	cans	can	NNS
hvd.rsl868	2930	13	,	,	,
hvd.rsl868	2930	14	which	which	WDT
hvd.rsl868	2930	15	may	may	MD
hvd.rsl868	2930	16	burst	burst	VB
hvd.rsl868	2930	17	if	if	IN
hvd.rsl868	2930	18	tightly	tightly	RB
hvd.rsl868	2930	19	sealed	seal	VBN
hvd.rsl868	2930	20	-from	-from	IN
hvd.rsl868	2930	21	the	the	DT
hvd.rsl868	2930	22	first	first	JJ
hvd.rsl868	2930	23	.	.	.
hvd.rsl868	2931	1	Succotash	Succotash	NNP
hvd.rsl868	2931	2	is	be	VBZ
hvd.rsl868	2931	3	canned	can	VBN
hvd.rsl868	2931	4	by	by	IN
hvd.rsl868	2931	5	first	first	JJ
hvd.rsl868	2931	6	half	half	NN
hvd.rsl868	2931	7	filling	fill	VBG
hvd.rsl868	2931	8	the	the	DT
hvd.rsl868	2931	9	cans	can	NNS
hvd.rsl868	2931	10	with	with	IN
hvd.rsl868	2931	11	green	green	JJ
hvd.rsl868	2931	12	Lima	Lima	NNP
hvd.rsl868	2931	13	beans	bean	NNS
hvd.rsl868	2931	14	,	,	,
hvd.rsl868	2931	15	then	then	RB
hvd.rsl868	2931	16	filling	fill	VBG
hvd.rsl868	2931	17	the	the	DT
hvd.rsl868	2931	18	remainder	remainder	NN
hvd.rsl868	2931	19	of	of	IN
hvd.rsl868	2931	20	the	the	DT
hvd.rsl868	2931	21	can	can	NN
hvd.rsl868	2931	22	with	with	IN
hvd.rsl868	2931	23	corn	corn	NN
hvd.rsl868	2931	24	,	,	,
hvd.rsl868	2931	25	pressed	press	VBD
hvd.rsl868	2931	26	down	down	RP
hvd.rsl868	2931	27	firmly	firmly	RB
hvd.rsl868	2931	28	.	.	.
hvd.rsl868	2932	1	Add	add	VB
hvd.rsl868	2932	2	a	a	DT
hvd.rsl868	2932	3	teaspoonful	teaspoonful	NN
hvd.rsl868	2932	4	of	of	IN
hvd.rsl868	2932	5	salt	salt	NN
hvd.rsl868	2932	6	to	to	IN
hvd.rsl868	2932	7	eacli	eacli	NNP
hvd.rsl868	2932	8	can	can	MD
hvd.rsl868	2932	9	,	,	,
hvd.rsl868	2932	10	and	and	CC
hvd.rsl868	2932	11	cook	cook	VB
hvd.rsl868	2932	12	like	like	IN
hvd.rsl868	2932	13	corn	corn	NN
hvd.rsl868	2932	14	.	.	.
hvd.rsl868	2933	1	Salted	salt	VBN
hvd.rsl868	2933	2	Corn.—This	Corn.—This	NNP
hvd.rsl868	2933	3	recipe	recipe	NN
hvd.rsl868	2933	4	has	have	VBZ
hvd.rsl868	2933	5	been	be	VBN
hvd.rsl868	2933	6	highly	highly	RB
hvd.rsl868	2933	7	endorsed	endorse	VBN
hvd.rsl868	2933	8	by	by	IN
hvd.rsl868	2933	9	readers	reader	NNS
hvd.rsl868	2933	10	who	who	WP
hvd.rsl868	2933	11	have	have	VBP
hvd.rsl868	2933	12	tried	try	VBN
hvd.rsl868	2933	13	it	-PRON-	PRP
hvd.rsl868	2933	14	.	.	.
hvd.rsl868	2934	1	Have	have	VB
hvd.rsl868	2934	2	corn	corn	NN
hvd.rsl868	2934	3	"	"	``
hvd.rsl868	2934	4	just	just	RB
hvd.rsl868	2934	5	right	right	RB
hvd.rsl868	2934	6	"	"	''
hvd.rsl868	2934	7	for	for	IN
hvd.rsl868	2934	8	eating	eat	VBG
hvd.rsl868	2934	9	.	.	.
hvd.rsl868	2935	1	While	while	IN
hvd.rsl868	2935	2	it	-PRON-	PRP
hvd.rsl868	2935	3	may	may	MD
hvd.rsl868	2935	4	be	be	VB
hvd.rsl868	2935	5	brought	bring	VBN
hvd.rsl868	2935	6	from	from	IN
hvd.rsl868	2935	7	the	the	DT
hvd.rsl868	2935	8	field	field	NN
hvd.rsl868	2935	9	the	the	DT
hvd.rsl868	2935	10	previous	previous	JJ
hvd.rsl868	2935	11	evening	evening	NN
hvd.rsl868	2935	12	it	-PRON-	PRP
hvd.rsl868	2935	13	should	should	MD
hvd.rsl868	2935	14	not	not	RB
hvd.rsl868	2935	15	be	be	VB
hvd.rsl868	2935	16	prepared	prepare	VBN
hvd.rsl868	2935	17	154	154	CD
hvd.rsl868	2935	18	THE	the	DT
hvd.rsl868	2935	19	RURAL	rural	JJ
hvd.rsl868	2935	20	COOK	COOK	NNP
hvd.rsl868	2935	21	BOOK	book	NN
hvd.rsl868	2935	22	.	.	.
hvd.rsl868	2936	1	otherwise	otherwise	RB
hvd.rsl868	2936	2	until	until	IN
hvd.rsl868	2936	3	the	the	DT
hvd.rsl868	2936	4	following	following	JJ
hvd.rsl868	2936	5	morning	morning	NN
hvd.rsl868	2936	6	,	,	,
hvd.rsl868	2936	7	as	as	IN
hvd.rsl868	2936	8	there	there	EX
hvd.rsl868	2936	9	is	be	VBZ
hvd.rsl868	2936	10	danger	danger	NN
hvd.rsl868	2936	11	of	of	IN
hvd.rsl868	2936	12	its	-PRON-	PRP$
hvd.rsl868	2936	13	souring	souring	NN
hvd.rsl868	2936	14	.	.	.
hvd.rsl868	2937	1	Clean	clean	JJ
hvd.rsl868	2937	2	and	and	CC
hvd.rsl868	2937	3	scald	scald	VB
hvd.rsl868	2937	4	your	-PRON-	PRP$
hvd.rsl868	2937	5	boiler	boiler	NN
hvd.rsl868	2937	6	thoroughly	thoroughly	RB
hvd.rsl868	2937	7	and	and	CC
hvd.rsl868	2937	8	fill	fill	VB
hvd.rsl868	2937	9	with	with	IN
hvd.rsl868	2937	10	the	the	DT
hvd.rsl868	2937	11	corn	corn	NN
hvd.rsl868	2937	12	properly	properly	RB
hvd.rsl868	2937	13	husked	husk	VBN
hvd.rsl868	2937	14	and	and	CC
hvd.rsl868	2937	15	silked	silke	VBN
hvd.rsl868	2937	16	,	,	,
hvd.rsl868	2937	17	discarding	discard	VBG
hvd.rsl868	2937	18	all	all	DT
hvd.rsl868	2937	19	ears	ear	NNS
hvd.rsl868	2937	20	either	either	CC
hvd.rsl868	2937	21	over	over	IN
hvd.rsl868	2937	22	or	or	CC
hvd.rsl868	2937	23	under	under	IN
hvd.rsl868	2937	24	ripe	ripe	JJ
hvd.rsl868	2937	25	.	.	.
hvd.rsl868	2938	1	Cook	cook	VB
hvd.rsl868	2938	2	as	as	IN
hvd.rsl868	2938	3	for	for	IN
hvd.rsl868	2938	4	the	the	DT
hvd.rsl868	2938	5	table	table	NN
hvd.rsl868	2938	6	.	.	.
hvd.rsl868	2939	1	Removing	remove	VBG
hvd.rsl868	2939	2	from	from	IN
hvd.rsl868	2939	3	the	the	DT
hvd.rsl868	2939	4	boiler	boiler	NN
hvd.rsl868	2939	5	,	,	,
hvd.rsl868	2939	6	score	score	VB
hvd.rsl868	2939	7	each	each	DT
hvd.rsl868	2939	8	row	row	NN
hvd.rsl868	2939	9	of	of	IN
hvd.rsl868	2939	10	kernels	kernel	NNS
hvd.rsl868	2939	11	with	with	IN
hvd.rsl868	2939	12	a	a	DT
hvd.rsl868	2939	13	sharp	sharp	JJ
hvd.rsl868	2939	14	knife	knife	NN
hvd.rsl868	2939	15	and	and	CC
hvd.rsl868	2939	16	shave	shave	VB
hvd.rsl868	2939	17	off	off	RP
hvd.rsl868	2939	18	not	not	RB
hvd.rsl868	2939	19	too	too	RB
hvd.rsl868	2939	20	close	close	JJ
hvd.rsl868	2939	21	to	to	IN
hvd.rsl868	2939	22	the	the	DT
hvd.rsl868	2939	23	cob	cob	NN
hvd.rsl868	2939	24	.	.	.
hvd.rsl868	2940	1	After	after	IN
hvd.rsl868	2940	2	cutting	cut	VBG
hvd.rsl868	2940	3	from	from	IN
hvd.rsl868	2940	4	cob	cob	NN
hvd.rsl868	2940	5	,	,	,
hvd.rsl868	2940	6	measure	measure	NN
hvd.rsl868	2940	7	and	and	CC
hvd.rsl868	2940	8	to	to	IN
hvd.rsl868	2940	9	each	each	DT
hvd.rsl868	2940	10	eight	eight	CD
hvd.rsl868	2940	11	pints	pint	NNS
hvd.rsl868	2940	12	of	of	IN
hvd.rsl868	2940	13	corn	corn	NN
hvd.rsl868	2940	14	add	add	VB
hvd.rsl868	2940	15	one	one	CD
hvd.rsl868	2940	16	pint	pint	NN
hvd.rsl868	2940	17	of	of	IN
hvd.rsl868	2940	18	salt	salt	NN
hvd.rsl868	2940	19	and	and	CC
hvd.rsl868	2940	20	mix	mix	VB
hvd.rsl868	2940	21	thoroughly	thoroughly	RB
hvd.rsl868	2940	22	with	with	IN
hvd.rsl868	2940	23	the	the	DT
hvd.rsl868	2940	24	hands	hand	NNS
hvd.rsl868	2940	25	until	until	IN
hvd.rsl868	2940	26	a	a	DT
hvd.rsl868	2940	27	brine	brine	NN
hvd.rsl868	2940	28	is	be	VBZ
hvd.rsl868	2940	29	formed	form	VBN
hvd.rsl868	2940	30	.	.	.
hvd.rsl868	2941	1	Have	have	VBP
hvd.rsl868	2941	2	ready	ready	JJ
hvd.rsl868	2941	3	a	a	DT
hvd.rsl868	2941	4	well	well	RB
hvd.rsl868	2941	5	-	-	HYPH
hvd.rsl868	2941	6	scalded	scald	VBN
hvd.rsl868	2941	7	and	and	CC
hvd.rsl868	2941	8	clean	clean	JJ
hvd.rsl868	2941	9	crock	crock	NN
hvd.rsl868	2941	10	and	and	CC
hvd.rsl868	2941	11	pack	pack	VB
hvd.rsl868	2941	12	corn	corn	NN
hvd.rsl868	2941	13	in	in	IN
hvd.rsl868	2941	14	this	this	DT
hvd.rsl868	2941	15	as	as	IN
hvd.rsl868	2941	16	it	-PRON-	PRP
hvd.rsl868	2941	17	is	be	VBZ
hvd.rsl868	2941	18	mixed	mixed	JJ
hvd.rsl868	2941	19	.	.	.
hvd.rsl868	2942	1	When	when	WRB
hvd.rsl868	2942	2	jar	jar	NN
hvd.rsl868	2942	3	is	be	VBZ
hvd.rsl868	2942	4	filled	fill	VBN
hvd.rsl868	2942	5	within	within	IN
hvd.rsl868	2942	6	one	one	CD
hvd.rsl868	2942	7	inch	inch	NN
hvd.rsl868	2942	8	of	of	IN
hvd.rsl868	2942	9	top	top	NN
hvd.rsl868	2942	10	,	,	,
hvd.rsl868	2942	11	cover	cover	VBP
hvd.rsl868	2942	12	with	with	IN
hvd.rsl868	2942	13	a	a	DT
hvd.rsl868	2942	14	clean	clean	JJ
hvd.rsl868	2942	15	white	white	JJ
hvd.rsl868	2942	16	cloth	cloth	NN
hvd.rsl868	2942	17	large-	large-	RB
hvd.rsl868	2942	18	enough	enough	RB
hvd.rsl868	2942	19	to	to	TO
hvd.rsl868	2942	20	hang	hang	VB
hvd.rsl868	2942	21	over	over	IN
hvd.rsl868	2942	22	edge	edge	NN
hvd.rsl868	2942	23	of	of	IN
hvd.rsl868	2942	24	crock	crock	NN
hvd.rsl868	2942	25	.	.	.
hvd.rsl868	2943	1	On	on	IN
hvd.rsl868	2943	2	this	this	DT
hvd.rsl868	2943	3	cloth	cloth	NN
hvd.rsl868	2943	4	put	put	VBD
hvd.rsl868	2943	5	about	about	RB
hvd.rsl868	2943	6	an	an	DT
hvd.rsl868	2943	7	inch	inch	NN
hvd.rsl868	2943	8	of	of	IN
hvd.rsl868	2943	9	salt	salt	NN
hvd.rsl868	2943	10	,	,	,
hvd.rsl868	2943	11	and	and	CC
hvd.rsl868	2943	12	on	on	IN
hvd.rsl868	2943	13	the	the	DT
hvd.rsl868	2943	14	salt	salt	NN
hvd.rsl868	2943	15	a	a	DT
hvd.rsl868	2943	16	plate	plate	NN
hvd.rsl868	2943	17	that	that	WDT
hvd.rsl868	2943	18	fits	fit	VBZ
hvd.rsl868	2943	19	the	the	DT
hvd.rsl868	2943	20	top	top	NN
hvd.rsl868	2943	21	of	of	IN
hvd.rsl868	2943	22	jar	jar	NN
hvd.rsl868	2943	23	.	.	.
hvd.rsl868	2944	1	Now	now	RB
hvd.rsl868	2944	2	it	-PRON-	PRP
hvd.rsl868	2944	3	is	be	VBZ
hvd.rsl868	2944	4	ready	ready	JJ
hvd.rsl868	2944	5	to	to	TO
hvd.rsl868	2944	6	put	put	VB
hvd.rsl868	2944	7	in	in	IN
hvd.rsl868	2944	8	the	the	DT
hvd.rsl868	2944	9	cellar	cellar	NN
hvd.rsl868	2944	10	or	or	CC
hvd.rsl868	2944	11	any	any	DT
hvd.rsl868	2944	12	cool	cool	JJ
hvd.rsl868	2944	13	place	place	NN
hvd.rsl868	2944	14	for	for	IN
hvd.rsl868	2944	15	Fall	Fall	NNP
hvd.rsl868	2944	16	and	and	CC
hvd.rsl868	2944	17	Winter	Winter	NNP
hvd.rsl868	2944	18	use	use	NN
hvd.rsl868	2944	19	,	,	,
hvd.rsl868	2944	20	but	but	CC
hvd.rsl868	2944	21	in	in	IN
hvd.rsl868	2944	22	its	-PRON-	PRP$
hvd.rsl868	2944	23	preparation	preparation	NN
hvd.rsl868	2944	24	for	for	IN
hvd.rsl868	2944	25	the	the	DT
hvd.rsl868	2944	26	table	table	NN
hvd.rsl868	2944	27	lies	lie	VBZ
hvd.rsl868	2944	28	the	the	DT
hvd.rsl868	2944	29	secret	secret	NN
hvd.rsl868	2944	30	of	of	IN
hvd.rsl868	2944	31	its	-PRON-	PRP$
hvd.rsl868	2944	32	success	success	NN
hvd.rsl868	2944	33	.	.	.
hvd.rsl868	2945	1	There	there	EX
hvd.rsl868	2945	2	is	be	VBZ
hvd.rsl868	2945	3	only	only	RB
hvd.rsl868	2945	4	one	one	CD
hvd.rsl868	2945	5	way	way	NN
hvd.rsl868	2945	6	of	of	IN
hvd.rsl868	2945	7	making	make	VBG
hvd.rsl868	2945	8	it	-PRON-	PRP
hvd.rsl868	2945	9	palatable	palatable	JJ
hvd.rsl868	2945	10	,	,	,
hvd.rsl868	2945	11	but	but	CC
hvd.rsl868	2945	12	with	with	IN
hvd.rsl868	2945	13	directions	direction	NNS
hvd.rsl868	2945	14	strictly	strictly	RB
hvd.rsl868	2945	15	adhered	adhere	VBN
hvd.rsl868	2945	16	to	to	IN
hvd.rsl868	2945	17	it	-PRON-	PRP
hvd.rsl868	2945	18	is	be	VBZ
hvd.rsl868	2945	19	preferred	prefer	VBN
hvd.rsl868	2945	20	by	by	IN
hvd.rsl868	2945	21	many	many	JJ
hvd.rsl868	2945	22	to	to	IN
hvd.rsl868	2945	23	canned	can	VBN
hvd.rsl868	2945	24	corn	corn	NN
hvd.rsl868	2945	25	.	.	.
hvd.rsl868	2946	1	About	about	RB
hvd.rsl868	2946	2	one	one	CD
hvd.rsl868	2946	3	and	and	CC
hvd.rsl868	2946	4	one	one	CD
hvd.rsl868	2946	5	-	-	HYPH
hvd.rsl868	2946	6	half	half	NN
hvd.rsl868	2946	7	hour	hour	NN
hvd.rsl868	2946	8	before	before	IN
hvd.rsl868	2946	9	the	the	DT
hvd.rsl868	2946	10	meal	meal	NN
hvd.rsl868	2946	11	at	at	IN
hvd.rsl868	2946	12	which	which	WDT
hvd.rsl868	2946	13	one	one	PRP
hvd.rsl868	2946	14	wishes	wish	VBZ
hvd.rsl868	2946	15	to	to	TO
hvd.rsl868	2946	16	serve	serve	VB
hvd.rsl868	2946	17	it	-PRON-	PRP
hvd.rsl868	2946	18	it	-PRON-	PRP
hvd.rsl868	2946	19	must	must	MD
hvd.rsl868	2946	20	be	be	VB
hvd.rsl868	2946	21	brought	bring	VBN
hvd.rsl868	2946	22	from	from	IN
hvd.rsl868	2946	23	the	the	DT
hvd.rsl868	2946	24	cellar	cellar	NN
hvd.rsl868	2946	25	—	—	:
hvd.rsl868	2946	26	enough	enough	JJ
hvd.rsl868	2946	27	for	for	IN
hvd.rsl868	2946	28	one	one	CD
hvd.rsl868	2946	29	meal	meal	NN
hvd.rsl868	2946	30	—	—	:
hvd.rsl868	2946	31	and	and	CC
hvd.rsl868	2946	32	cold	cold	JJ
hvd.rsl868	2946	33	water	water	NN
hvd.rsl868	2946	34	enough	enough	RB
hvd.rsl868	2946	35	to	to	TO
hvd.rsl868	2946	36	cover	cover	VB
hvd.rsl868	2946	37	poured	pour	VBN
hvd.rsl868	2946	38	on	on	RP
hvd.rsl868	2946	39	and	and	CC
hvd.rsl868	2946	40	at	at	IN
hvd.rsl868	2946	41	once	once	RB
hvd.rsl868	2946	42	poured	pour	VBN
hvd.rsl868	2946	43	off	off	RP
hvd.rsl868	2946	44	.	.	.
hvd.rsl868	2947	1	Then	then	RB
hvd.rsl868	2947	2	sufficient	sufficient	JJ
hvd.rsl868	2947	3	boiling	boiling	NN
hvd.rsl868	2947	4	water	water	NN
hvd.rsl868	2947	5	is	be	VBZ
hvd.rsl868	2947	6	poured	pour	VBN
hvd.rsl868	2947	7	on	on	RP
hvd.rsl868	2947	8	to	to	TO
hvd.rsl868	2947	9	cover	cover	VB
hvd.rsl868	2947	10	and	and	CC
hvd.rsl868	2947	11	it	-PRON-	PRP
hvd.rsl868	2947	12	is	be	VBZ
hvd.rsl868	2947	13	allowed	allow	VBN
hvd.rsl868	2947	14	to	to	TO
hvd.rsl868	2947	15	stand	stand	VB
hvd.rsl868	2947	16	on	on	IN
hvd.rsl868	2947	17	the	the	DT
hvd.rsl868	2947	18	back	back	NN
hvd.rsl868	2947	19	of	of	IN
hvd.rsl868	2947	20	the	the	DT
hvd.rsl868	2947	21	range	range	NN
hvd.rsl868	2947	22	for	for	IN
hvd.rsl868	2947	23	15	15	CD
hvd.rsl868	2947	24	minutes	minute	NNS
hvd.rsl868	2947	25	.	.	.
hvd.rsl868	2948	1	This	this	DT
hvd.rsl868	2948	2	water	water	NN
hvd.rsl868	2948	3	is	be	VBZ
hvd.rsl868	2948	4	drained	drain	VBN
hvd.rsl868	2948	5	off	off	RP
hvd.rsl868	2948	6	and	and	CC
hvd.rsl868	2948	7	sufficient	sufficient	VB
hvd.rsl868	2948	8	fresh	fresh	JJ
hvd.rsl868	2948	9	boiling	boiling	NN
hvd.rsl868	2948	10	water	water	NN
hvd.rsl868	2948	11	poured	pour	VBD
hvd.rsl868	2948	12	on	on	RP
hvd.rsl868	2948	13	to	to	TO
hvd.rsl868	2948	14	cover	cover	VB
hvd.rsl868	2948	15	and	and	CC
hvd.rsl868	2948	16	the	the	DT
hvd.rsl868	2948	17	same	same	JJ
hvd.rsl868	2948	18	time	time	NN
hvd.rsl868	2948	19	allowed	allow	VBN
hvd.rsl868	2948	20	.	.	.
hvd.rsl868	2949	1	This	this	DT
hvd.rsl868	2949	2	process	process	NN
hvd.rsl868	2949	3	is	be	VBZ
hvd.rsl868	2949	4	repeated	repeat	VBN
hvd.rsl868	2949	5	twice	twice	RB
hvd.rsl868	2949	6	more	more	JJR
hvd.rsl868	2949	7	,	,	,
hvd.rsl868	2949	8	in	in	IN
hvd.rsl868	2949	9	all	all	DT
hvd.rsl868	2949	10	four	four	CD
hvd.rsl868	2949	11	times	time	NNS
hvd.rsl868	2949	12	.	.	.
hvd.rsl868	2950	1	Then	then	RB
hvd.rsl868	2950	2	cream	cream	NN
hvd.rsl868	2950	3	,	,	,
hvd.rsl868	2950	4	butter	butter	NN
hvd.rsl868	2950	5	,	,	,
hvd.rsl868	2950	6	sugar	sugar	NN
hvd.rsl868	2950	7	and	and	CC
hvd.rsl868	2950	8	if	if	IN
hvd.rsl868	2950	9	liked	like	VBD
hvd.rsl868	2950	10	a	a	DT
hvd.rsl868	2950	11	little	little	JJ
hvd.rsl868	2950	12	pepper	pepper	NN
hvd.rsl868	2950	13	is	be	VBZ
hvd.rsl868	2950	14	added	add	VBN
hvd.rsl868	2950	15	.	.	.
hvd.rsl868	2951	1	In	in	IN
hvd.rsl868	2951	2	short	short	JJ
hvd.rsl868	2951	3	after	after	IN
hvd.rsl868	2951	4	pouring	pour	VBG
hvd.rsl868	2951	5	off	off	RP
hvd.rsl868	2951	6	the	the	DT
hvd.rsl868	2951	7	water	water	NN
hvd.rsl868	2951	8	for	for	IN
hvd.rsl868	2951	9	the	the	DT
hvd.rsl868	2951	10	fourth	fourth	JJ
hvd.rsl868	2951	11	time	time	NN
hvd.rsl868	2951	12	it	-PRON-	PRP
hvd.rsl868	2951	13	is	be	VBZ
hvd.rsl868	2951	14	prepared	prepare	VBN
hvd.rsl868	2951	15	exactly	exactly	RB
hvd.rsl868	2951	16	as	as	IN
hvd.rsl868	2951	17	canned	can	VBN
hvd.rsl868	2951	18	corn	corn	NN
hvd.rsl868	2951	19	.	.	.
hvd.rsl868	2952	1	The	the	DT
hvd.rsl868	2952	2	process	process	NN
hvd.rsl868	2952	3	of	of	IN
hvd.rsl868	2952	4	removing	remove	VBG
hvd.rsl868	2952	5	the	the	DT
hvd.rsl868	2952	6	salt	salt	NN
hvd.rsl868	2952	7	by	by	IN
hvd.rsl868	2952	8	a	a	DT
hvd.rsl868	2952	9	swift	swift	JJ
hvd.rsl868	2952	10	boiling	boiling	NN
hvd.rsl868	2952	11	water	water	NN
hvd.rsl868	2952	12	process	process	NN
hvd.rsl868	2952	13	instead	instead	RB
hvd.rsl868	2952	14	of	of	IN
hvd.rsl868	2952	15	a	a	DT
hvd.rsl868	2952	16	slow	slow	JJ
hvd.rsl868	2952	17	cold	cold	JJ
hvd.rsl868	2952	18	water	water	NN
hvd.rsl868	2952	19	process	process	NN
hvd.rsl868	2952	20	seems	seem	VBZ
hvd.rsl868	2952	21	to	to	TO
hvd.rsl868	2952	22	leave	leave	VB
hvd.rsl868	2952	23	the	the	DT
hvd.rsl868	2952	24	corn	corn	NN
hvd.rsl868	2952	25	as	as	RB
hvd.rsl868	2952	26	fresh	fresh	JJ
hvd.rsl868	2952	27	as	as	IN
hvd.rsl868	2952	28	when	when	WRB
hvd.rsl868	2952	29	taken	take	VBN
hvd.rsl868	2952	30	from	from	IN
hvd.rsl868	2952	31	the	the	DT
hvd.rsl868	2952	32	cob	cob	NN
hvd.rsl868	2952	33	.	.	.
hvd.rsl868	2953	1	This	this	DT
hvd.rsl868	2953	2	,	,	,
hvd.rsl868	2953	3	together	together	RB
hvd.rsl868	2953	4	with	with	IN
hvd.rsl868	2953	5	the	the	DT
hvd.rsl868	2953	6	ease	ease	NN
hvd.rsl868	2953	7	with	with	IN
hvd.rsl868	2953	8	which	which	WDT
hvd.rsl868	2953	9	it	-PRON-	PRP
hvd.rsl868	2953	10	is	be	VBZ
hvd.rsl868	2953	11	prepared	prepare	VBN
hvd.rsl868	2953	12	—	—	:
hvd.rsl868	2953	13	so	so	RB
hvd.rsl868	2953	14	much	much	RB
hvd.rsl868	2953	15	easier	easy	JJR
hvd.rsl868	2953	16	and	and	CC
hvd.rsl868	2953	17	surer	sure	JJR
hvd.rsl868	2953	18	than	than	IN
hvd.rsl868	2953	19	canning	canning	NN
hvd.rsl868	2953	20	—	—	:
hvd.rsl868	2953	21	makes	make	VBZ
hvd.rsl868	2953	22	the	the	DT
hvd.rsl868	2953	23	process	process	NN
hvd.rsl868	2953	24	ideal	ideal	NN
hvd.rsl868	2953	25	.	.	.
hvd.rsl868	2954	1	Southern	Southern	NNP
hvd.rsl868	2954	2	Dried	Dried	NNP
hvd.rsl868	2954	3	Corn.—Sew	Corn.—Sew	NNS
hvd.rsl868	2954	4	firmly	firmly	RB
hvd.rsl868	2954	5	into	into	IN
hvd.rsl868	2954	6	a	a	DT
hvd.rsl868	2954	7	quilting	quilting	NN
hvd.rsl868	2954	8	-	-	HYPH
hvd.rsl868	2954	9	frame	frame	NN
hvd.rsl868	2954	10	a	a	DT
hvd.rsl868	2954	11	strong	strong	JJ
hvd.rsl868	2954	12	sheet	sheet	NN
hvd.rsl868	2954	13	.	.	.
hvd.rsl868	2955	1	Gather	gather	VB
hvd.rsl868	2955	2	the	the	DT
hvd.rsl868	2955	3	corn	corn	NN
hvd.rsl868	2955	4	when	when	WRB
hvd.rsl868	2955	5	ready	ready	JJ
hvd.rsl868	2955	6	for	for	IN
hvd.rsl868	2955	7	use	use	NN
hvd.rsl868	2955	8	,	,	,
hvd.rsl868	2955	9	husk	husk	NN
hvd.rsl868	2955	10	and	and	CC
hvd.rsl868	2955	11	remove	remove	VB
hvd.rsl868	2955	12	silk	silk	NN
hvd.rsl868	2955	13	.	.	.
hvd.rsl868	2956	1	Put	put	VB
hvd.rsl868	2956	2	on	on	RP
hvd.rsl868	2956	3	in	in	IN
hvd.rsl868	2956	4	boiler	boiler	NN
hvd.rsl868	2956	5	,	,	,
hvd.rsl868	2956	6	cover	cover	VBP
hvd.rsl868	2956	7	with	with	IN
hvd.rsl868	2956	8	water	water	NN
hvd.rsl868	2956	9	and	and	CC
hvd.rsl868	2956	10	when	when	WRB
hvd.rsl868	2956	11	it	-PRON-	PRP
hvd.rsl868	2956	12	starts	start	VBZ
hvd.rsl868	2956	13	boiling	boiling	NN
hvd.rsl868	2956	14	let	let	VBP
hvd.rsl868	2956	15	cook	cook	VB
hvd.rsl868	2956	16	well	well	RB
hvd.rsl868	2956	17	for	for	IN
hvd.rsl868	2956	18	10	10	CD
hvd.rsl868	2956	19	or	or	CC
hvd.rsl868	2956	20	15	15	CD
hvd.rsl868	2956	21	minutes	minute	NNS
hvd.rsl868	2956	22	.	.	.
hvd.rsl868	2957	1	Take	take	VB
hvd.rsl868	2957	2	off	off	RP
hvd.rsl868	2957	3	,	,	,
hvd.rsl868	2957	4	allow	allow	VB
hvd.rsl868	2957	5	it	-PRON-	PRP
hvd.rsl868	2957	6	to	to	TO
hvd.rsl868	2957	7	cool	cool	VB
hvd.rsl868	2957	8	some	some	DT
hvd.rsl868	2957	9	,	,	,
hvd.rsl868	2957	10	then	then	RB
hvd.rsl868	2957	11	score	score	VB
hvd.rsl868	2957	12	and	and	CC
hvd.rsl868	2957	13	cut	cut	VBD
hvd.rsl868	2957	14	off	off	RP
hvd.rsl868	2957	15	,	,	,
hvd.rsl868	2957	16	but	but	CC
hvd.rsl868	2957	17	not	not	RB
hvd.rsl868	2957	18	too	too	RB
hvd.rsl868	2957	19	close	close	JJ
hvd.rsl868	2957	20	,	,	,
hvd.rsl868	2957	21	to	to	TO
hvd.rsl868	2957	22	have	have	VB
hvd.rsl868	2957	23	it	-PRON-	PRP
hvd.rsl868	2957	24	shucky	shucky	NN
hvd.rsl868	2957	25	,	,	,
hvd.rsl868	2957	26	and	and	CC
hvd.rsl868	2957	27	scrape	scrape	VB
hvd.rsl868	2957	28	off	off	RP
hvd.rsl868	2957	29	what	what	WP
hvd.rsl868	2957	30	remains	remain	VBZ
hvd.rsl868	2957	31	on	on	IN
hvd.rsl868	2957	32	ear	ear	NN
hvd.rsl868	2957	33	.	.	.
hvd.rsl868	2958	1	Have	have	VB
hvd.rsl868	2958	2	your	-PRON-	PRP$
hvd.rsl868	2958	3	frame	frame	NN
hvd.rsl868	2958	4	out	out	RP
hvd.rsl868	2958	5	in	in	IN
hvd.rsl868	2958	6	a	a	DT
hvd.rsl868	2958	7	sunny	sunny	JJ
hvd.rsl868	2958	8	place	place	NN
hvd.rsl868	2958	9	,	,	,
hvd.rsl868	2958	10	spread	spread	VB
hvd.rsl868	2958	11	corn	corn	NN
hvd.rsl868	2958	12	evenly	evenly	RB
hvd.rsl868	2958	13	upon	upon	IN
hvd.rsl868	2958	14	it	-PRON-	PRP
hvd.rsl868	2958	15	,	,	,
hvd.rsl868	2958	16	cover	cover	VB
hvd.rsl868	2958	17	with	with	IN
hvd.rsl868	2958	18	a	a	DT
hvd.rsl868	2958	19	mosquito	mosquito	NN
hvd.rsl868	2958	20	netting	netting	NN
hvd.rsl868	2958	21	and	and	CC
hvd.rsl868	2958	22	it	-PRON-	PRP
hvd.rsl868	2958	23	will	will	MD
hvd.rsl868	2958	24	dry	dry	VB
hvd.rsl868	2958	25	quickly	quickly	RB
hvd.rsl868	2958	26	in	in	IN
hvd.rsl868	2958	27	this	this	DT
hvd.rsl868	2958	28	way	way	NN
hvd.rsl868	2958	29	,	,	,
hvd.rsl868	2958	30	as	as	IN
hvd.rsl868	2958	31	it	-PRON-	PRP
hvd.rsl868	2958	32	dries	dry	VBZ
hvd.rsl868	2958	33	from	from	IN
hvd.rsl868	2958	34	below	below	RB
hvd.rsl868	2958	35	just	just	RB
hvd.rsl868	2958	36	as	as	RB
hvd.rsl868	2958	37	fast	fast	RB
hvd.rsl868	2958	38	as	as	IN
hvd.rsl868	2958	39	above	above	RB
hvd.rsl868	2958	40	.	.	.
hvd.rsl868	2959	1	Then	then	RB
hvd.rsl868	2959	2	at	at	IN
hvd.rsl868	2959	3	some	some	DT
hvd.rsl868	2959	4	convenient	convenient	JJ
hvd.rsl868	2959	5	time	time	NN
hvd.rsl868	2959	6	when	when	WRB
hvd.rsl868	2959	7	the	the	DT
hvd.rsl868	2959	8	oven	oven	NN
hvd.rsl868	2959	9	is	be	VBZ
hvd.rsl868	2959	10	piping	pipe	VBG
hvd.rsl868	2959	11	hot	hot	JJ
hvd.rsl868	2959	12	put	put	VB
hvd.rsl868	2959	13	it	-PRON-	PRP
hvd.rsl868	2959	14	in	in	IN
hvd.rsl868	2959	15	the	the	DT
hvd.rsl868	2959	16	oven	oven	NN
hvd.rsl868	2959	17	to	to	TO
hvd.rsl868	2959	18	heat	heat	VB
hvd.rsl868	2959	19	well	well	RB
hvd.rsl868	2959	20	through	through	IN
hvd.rsl868	2959	21	in	in	IN
hvd.rsl868	2959	22	order	order	NN
hvd.rsl868	2959	23	to	to	TO
hvd.rsl868	2959	24	kill	kill	VB
hvd.rsl868	2959	25	any	any	DT
hvd.rsl868	2959	26	chance	chance	NN
hvd.rsl868	2959	27	"	"	``
hvd.rsl868	2959	28	microbe	microbe	NN
hvd.rsl868	2959	29	.	.	.
hvd.rsl868	2959	30	"	"	''
hvd.rsl868	2960	1	When	when	WRB
hvd.rsl868	2960	2	it	-PRON-	PRP
hvd.rsl868	2960	3	comes	come	VBZ
hvd.rsl868	2960	4	time	time	NN
hvd.rsl868	2960	5	to	to	TO
hvd.rsl868	2960	6	cook	cook	VB
hvd.rsl868	2960	7	the	the	DT
hvd.rsl868	2960	8	dried	dry	VBN
hvd.rsl868	2960	9	corn	corn	NN
hvd.rsl868	2960	10	wash	wash	NN
hvd.rsl868	2960	11	well	well	RB
hvd.rsl868	2960	12	in	in	IN
hvd.rsl868	2960	13	water	water	NN
hvd.rsl868	2960	14	.	.	.
hvd.rsl868	2961	1	Put	put	VB
hvd.rsl868	2961	2	to	to	TO
hvd.rsl868	2961	3	soak	soak	VB
hvd.rsl868	2961	4	in	in	IN
hvd.rsl868	2961	5	milk	milk	NN
hvd.rsl868	2961	6	over	over	IN
hvd.rsl868	2961	7	night	night	NN
hvd.rsl868	2961	8	and	and	CC
hvd.rsl868	2961	9	cook	cook	NN
hvd.rsl868	2961	10	in	in	IN
hvd.rsl868	2961	11	the	the	DT
hvd.rsl868	2961	12	milk	milk	NN
hvd.rsl868	2961	13	it	-PRON-	PRP
hvd.rsl868	2961	14	soaked	soak	VBD
hvd.rsl868	2961	15	in	in	IN
hvd.rsl868	2961	16	;	;	:
hvd.rsl868	2961	17	season	season	NN
hvd.rsl868	2961	18	with	with	IN
hvd.rsl868	2961	19	sugar	sugar	NN
hvd.rsl868	2961	20	,	,	,
hvd.rsl868	2961	21	salt	salt	NN
hvd.rsl868	2961	22	,	,	,
hvd.rsl868	2961	23	pepper	pepper	NN
hvd.rsl868	2961	24	and	and	CC
hvd.rsl868	2961	25	butter	butter	NN
hvd.rsl868	2961	26	,	,	,
hvd.rsl868	2961	27	and	and	CC
hvd.rsl868	2961	28	you	-PRON-	PRP
hvd.rsl868	2961	29	will	will	MD
hvd.rsl868	2961	30	find	find	VB
hvd.rsl868	2961	31	it	-PRON-	PRP
hvd.rsl868	2961	32	very	very	RB
hvd.rsl868	2961	33	good	good	JJ
hvd.rsl868	2961	34	and	and	CC
hvd.rsl868	2961	35	know	know	VB
hvd.rsl868	2961	36	that	that	IN
hvd.rsl868	2961	37	it	-PRON-	PRP
hvd.rsl868	2961	38	is	be	VBZ
hvd.rsl868	2961	39	clean	clean	JJ
hvd.rsl868	2961	40	.	.	.
hvd.rsl868	2962	1	Uncooked	uncooked	JJ
hvd.rsl868	2962	2	Canned	Canned	NNP
hvd.rsl868	2962	3	Corn.—Prepare	Corn.—Prepare	NNP
hvd.rsl868	2962	4	corn	corn	NN
hvd.rsl868	2962	5	by	by	IN
hvd.rsl868	2962	6	removing	remove	VBG
hvd.rsl868	2962	7	husks	husk	NNS
hvd.rsl868	2962	8	and	and	CC
hvd.rsl868	2962	9	silk	silk	NN
hvd.rsl868	2962	10	;	;	:
hvd.rsl868	2962	11	break	break	VB
hvd.rsl868	2962	12	into	into	IN
hvd.rsl868	2962	13	pieces	piece	NNS
hvd.rsl868	2962	14	large	large	JJ
hvd.rsl868	2962	15	enough	enough	RB
hvd.rsl868	2962	16	to	to	TO
hvd.rsl868	2962	17	fit	fit	VB
hvd.rsl868	2962	18	into	into	IN
hvd.rsl868	2962	19	two	two	CD
hvd.rsl868	2962	20	-	-	HYPH
hvd.rsl868	2962	21	quart	quart	NN
hvd.rsl868	2962	22	cans	can	NNS
hvd.rsl868	2962	23	.	.	.
hvd.rsl868	2963	1	Season	season	NN
hvd.rsl868	2963	2	cold	cold	JJ
hvd.rsl868	2963	3	THE	the	DT
hvd.rsl868	2963	4	RURAL	rural	JJ
hvd.rsl868	2963	5	COOK	COOK	NNP
hvd.rsl868	2963	6	BOOK	book	NN
hvd.rsl868	2963	7	.	.	.
hvd.rsl868	2964	1	155	155	CD
hvd.rsl868	2964	2	water	water	NN
hvd.rsl868	2964	3	with	with	IN
hvd.rsl868	2964	4	just	just	RB
hvd.rsl868	2964	5	enough	enough	JJ
hvd.rsl868	2964	6	salt	salt	NN
hvd.rsl868	2964	7	to	to	TO
hvd.rsl868	2964	8	taste	taste	VB
hvd.rsl868	2964	9	.	.	.
hvd.rsl868	2965	1	Then	then	RB
hvd.rsl868	2965	2	fill	fill	VB
hvd.rsl868	2965	3	the	the	DT
hvd.rsl868	2965	4	cans	can	NNS
hvd.rsl868	2965	5	up	up	RP
hvd.rsl868	2965	6	with	with	IN
hvd.rsl868	2965	7	this	this	DT
hvd.rsl868	2965	8	salt	salt	NN
hvd.rsl868	2965	9	water	water	NN
hvd.rsl868	2965	10	;	;	:
hvd.rsl868	2965	11	have	have	VBP
hvd.rsl868	2965	12	new	new	JJ
hvd.rsl868	2965	13	rubbers	rubber	NNS
hvd.rsl868	2965	14	for	for	IN
hvd.rsl868	2965	15	cans	can	NNS
hvd.rsl868	2965	16	,	,	,
hvd.rsl868	2965	17	and	and	CC
hvd.rsl868	2965	18	when	when	WRB
hvd.rsl868	2965	19	you	-PRON-	PRP
hvd.rsl868	2965	20	have	have	VBP
hvd.rsl868	2965	21	got	get	VBN
hvd.rsl868	2965	22	the	the	DT
hvd.rsl868	2965	23	air	air	NN
hvd.rsl868	2965	24	bubbles	bubble	NNS
hvd.rsl868	2965	25	all	all	DT
hvd.rsl868	2965	26	out	out	RP
hvd.rsl868	2965	27	seal	seal	VB
hvd.rsl868	2965	28	your	-PRON-	PRP$
hvd.rsl868	2965	29	cans	can	NNS
hvd.rsl868	2965	30	and	and	CC
hvd.rsl868	2965	31	stand	stand	VB
hvd.rsl868	2965	32	them	-PRON-	PRP
hvd.rsl868	2965	33	upside	upside	RB
hvd.rsl868	2965	34	down	down	RB
hvd.rsl868	2965	35	to	to	TO
hvd.rsl868	2965	36	see	see	VB
hvd.rsl868	2965	37	that	that	IN
hvd.rsl868	2965	38	they	-PRON-	PRP
hvd.rsl868	2965	39	do	do	VBP
hvd.rsl868	2965	40	not	not	RB
hvd.rsl868	2965	41	leak	leak	VB
hvd.rsl868	2965	42	.	.	.
hvd.rsl868	2966	1	If	if	IN
hvd.rsl868	2966	2	they	-PRON-	PRP
hvd.rsl868	2966	3	do	do	VBP
hvd.rsl868	2966	4	not	not	RB
hvd.rsl868	2966	5	your	-PRON-	PRP$
hvd.rsl868	2966	6	Corn	corn	NN
hvd.rsl868	2966	7	will	will	MD
hvd.rsl868	2966	8	keep	keep	VB
hvd.rsl868	2966	9	all	all	RB
hvd.rsl868	2966	10	right	right	JJ
hvd.rsl868	2966	11	.	.	.
hvd.rsl868	2967	1	Some	some	DT
hvd.rsl868	2967	2	cut	cut	VBD
hvd.rsl868	2967	3	it	-PRON-	PRP
hvd.rsl868	2967	4	off	off	RP
hvd.rsl868	2967	5	and	and	CC
hvd.rsl868	2967	6	can	can	MD
hvd.rsl868	2967	7	same	same	JJ
hvd.rsl868	2967	8	way	way	NN
hvd.rsl868	2967	9	,	,	,
hvd.rsl868	2967	10	but	but	CC
hvd.rsl868	2967	11	always	always	RB
hvd.rsl868	2967	12	fill	fill	VBP
hvd.rsl868	2967	13	the	the	DT
hvd.rsl868	2967	14	can	can	MD
hvd.rsl868	2967	15	first	first	RB
hvd.rsl868	2967	16	and	and	CC
hvd.rsl868	2967	17	then	then	RB
hvd.rsl868	2967	18	put	put	VB
hvd.rsl868	2967	19	in	in	RP
hvd.rsl868	2967	20	the	the	DT
hvd.rsl868	2967	21	salt	salt	NN
hvd.rsl868	2967	22	water	water	NN
hvd.rsl868	2967	23	.	.	.
hvd.rsl868	2968	1	We	-PRON-	PRP
hvd.rsl868	2968	2	are	be	VBP
hvd.rsl868	2968	3	told	tell	VBN
hvd.rsl868	2968	4	that	that	IN
hvd.rsl868	2968	5	this	this	DT
hvd.rsl868	2968	6	corn	corn	NN
hvd.rsl868	2968	7	keeps	keep	VBZ
hvd.rsl868	2968	8	perfectly	perfectly	RB
hvd.rsl868	2968	9	.	.	.
hvd.rsl868	2969	1	Peas.—To	Peas.—To	NNP
hvd.rsl868	2969	2	can	can	MD
hvd.rsl868	2969	3	peas	peas	VB
hvd.rsl868	2969	4	,	,	,
hvd.rsl868	2969	5	fill	fill	VB
hvd.rsl868	2969	6	the	the	DT
hvd.rsl868	2969	7	jars	jar	NNS
hvd.rsl868	2969	8	full	full	JJ
hvd.rsl868	2969	9	of	of	IN
hvd.rsl868	2969	10	peas	pea	NNS
hvd.rsl868	2969	11	,	,	,
hvd.rsl868	2969	12	uncooked	uncooked	JJ
hvd.rsl868	2969	13	;	;	:
hvd.rsl868	2969	14	then	then	RB
hvd.rsl868	2969	15	fill	fill	VB
hvd.rsl868	2969	16	with	with	IN
hvd.rsl868	2969	17	cold	cold	JJ
hvd.rsl868	2969	18	water	water	NN
hvd.rsl868	2969	19	,	,	,
hvd.rsl868	2969	20	and	and	CC
hvd.rsl868	2969	21	lay	lie	VBD
hvd.rsl868	2969	22	on	on	IN
hvd.rsl868	2969	23	the	the	DT
hvd.rsl868	2969	24	tops	top	NNS
hvd.rsl868	2969	25	.	.	.
hvd.rsl868	2970	1	Place	place	NN
hvd.rsl868	2970	2	straw	straw	NN
hvd.rsl868	2970	3	or	or	CC
hvd.rsl868	2970	4	boards	board	NNS
hvd.rsl868	2970	5	in	in	IN
hvd.rsl868	2970	6	the	the	DT
hvd.rsl868	2970	7	bottom	bottom	NN
hvd.rsl868	2970	8	of	of	IN
hvd.rsl868	2970	9	the	the	DT
hvd.rsl868	2970	10	wash	wash	NN
hvd.rsl868	2970	11	boiler	boiler	NN
hvd.rsl868	2970	12	,	,	,
hvd.rsl868	2970	13	stand	stand	VB
hvd.rsl868	2970	14	the	the	DT
hvd.rsl868	2970	15	jars	jar	NNS
hvd.rsl868	2970	16	on	on	IN
hvd.rsl868	2970	17	this	this	DT
hvd.rsl868	2970	18	,	,	,
hvd.rsl868	2970	19	and	and	CC
hvd.rsl868	2970	20	pour	pour	VB
hvd.rsl868	2970	21	enough	enough	JJ
hvd.rsl868	2970	22	cold	cold	JJ
hvd.rsl868	2970	23	water	water	NN
hvd.rsl868	2970	24	in	in	IN
hvd.rsl868	2970	25	the	the	DT
hvd.rsl868	2970	26	boiler	boiler	NN
hvd.rsl868	2970	27	to	to	TO
hvd.rsl868	2970	28	come	come	VB
hvd.rsl868	2970	29	half	half	DT
hvd.rsl868	2970	30	way	way	NN
hvd.rsl868	2970	31	up	up	IN
hvd.rsl868	2970	32	the	the	DT
hvd.rsl868	2970	33	jars	jar	NNS
hvd.rsl868	2970	34	.	.	.
hvd.rsl868	2971	1	Put	put	VB
hvd.rsl868	2971	2	the	the	DT
hvd.rsl868	2971	3	boiler	boiler	NN
hvd.rsl868	2971	4	on	on	IN
hvd.rsl868	2971	5	the	the	DT
hvd.rsl868	2971	6	stove	stove	NN
hvd.rsl868	2971	7	with	with	IN
hvd.rsl868	2971	8	the	the	DT
hvd.rsl868	2971	9	lid	lid	NN
hvd.rsl868	2971	10	tightly	tightly	RB
hvd.rsl868	2971	11	closed	close	VBN
hvd.rsl868	2971	12	,	,	,
hvd.rsl868	2971	13	and	and	CC
hvd.rsl868	2971	14	boil	boil	VB
hvd.rsl868	2971	15	three	three	CD
hvd.rsl868	2971	16	hours	hour	NNS
hvd.rsl868	2971	17	.	.	.
hvd.rsl868	2972	1	When	when	WRB
hvd.rsl868	2972	2	the	the	DT
hvd.rsl868	2972	3	jars	jar	NNS
hvd.rsl868	2972	4	are	be	VBP
hvd.rsl868	2972	5	taken	take	VBN
hvd.rsl868	2972	6	out	out	RP
hvd.rsl868	2972	7	,	,	,
hvd.rsl868	2972	8	see	see	VB
hvd.rsl868	2972	9	that	that	IN
hvd.rsl868	2972	10	they	-PRON-	PRP
hvd.rsl868	2972	11	are	be	VBP
hvd.rsl868	2972	12	full	full	JJ
hvd.rsl868	2972	13	to	to	IN
hvd.rsl868	2972	14	overflowing	overflowing	NN
hvd.rsl868	2972	15	,	,	,
hvd.rsl868	2972	16	and	and	CC
hvd.rsl868	2972	17	screw	screw	VB
hvd.rsl868	2972	18	the	the	DT
hvd.rsl868	2972	19	lid	lid	NN
hvd.rsl868	2972	20	on	on	IN
hvd.rsl868	2972	21	tight	tight	RB
hvd.rsl868	2972	22	.	.	.
hvd.rsl868	2973	1	Another	another	DT
hvd.rsl868	2973	2	method	method	NN
hvd.rsl868	2973	3	of	of	IN
hvd.rsl868	2973	4	preparing	prepare	VBG
hvd.rsl868	2973	5	peas	pea	NNS
hvd.rsl868	2973	6	is	be	VBZ
hvd.rsl868	2973	7	to	to	TO
hvd.rsl868	2973	8	cook	cook	VB
hvd.rsl868	2973	9	five	five	CD
hvd.rsl868	2973	10	minutes	minute	NNS
hvd.rsl868	2973	11	iu	iu	RB
hvd.rsl868	2973	12	very	very	RB
hvd.rsl868	2973	13	little	little	JJ
hvd.rsl868	2973	14	water	water	NN
hvd.rsl868	2973	15	,	,	,
hvd.rsl868	2973	16	then	then	RB
hvd.rsl868	2973	17	fill	fill	VB
hvd.rsl868	2973	18	the	the	DT
hvd.rsl868	2973	19	cans	can	NNS
hvd.rsl868	2973	20	,	,	,
hvd.rsl868	2973	21	and	and	CC
hvd.rsl868	2973	22	place	place	VB
hvd.rsl868	2973	23	them	-PRON-	PRP
hvd.rsl868	2973	24	in	in	IN
hvd.rsl868	2973	25	the	the	DT
hvd.rsl868	2973	26	boiler	boiler	NN
hvd.rsl868	2973	27	to	to	TO
hvd.rsl868	2973	28	cook	cook	VB
hvd.rsl868	2973	29	for	for	IN
hvd.rsl868	2973	30	one	one	CD
hvd.rsl868	2973	31	hour	hour	NN
hvd.rsl868	2973	32	.	.	.
hvd.rsl868	2974	1	A	a	DT
hvd.rsl868	2974	2	teaspoonful	teaspoonful	NN
hvd.rsl868	2974	3	of	of	IN
hvd.rsl868	2974	4	salt	salt	NN
hvd.rsl868	2974	5	is	be	VBZ
hvd.rsl868	2974	6	added	add	VBN
hvd.rsl868	2974	7	the	the	DT
hvd.rsl868	2974	8	last	last	JJ
hvd.rsl868	2974	9	thing	thing	NN
hvd.rsl868	2974	10	before	before	IN
hvd.rsl868	2974	11	sealing	seal	VBG
hvd.rsl868	2974	12	.	.	.
hvd.rsl868	2975	1	Dried	dry	VBN
hvd.rsl868	2975	2	Peas.—Green	Peas.—Green	NNP
hvd.rsl868	2975	3	peas	pea	NNS
hvd.rsl868	2975	4	are	be	VBP
hvd.rsl868	2975	5	dried	dry	VBN
hvd.rsl868	2975	6	as	as	IN
hvd.rsl868	2975	7	follows	follow	VBZ
hvd.rsl868	2975	8	:	:	:
hvd.rsl868	2975	9	Shell	shell	VB
hvd.rsl868	2975	10	the	the	DT
hvd.rsl868	2975	11	peas	pea	NNS
hvd.rsl868	2975	12	,	,	,
hvd.rsl868	2975	13	put	put	VBD
hvd.rsl868	2975	14	them	-PRON-	PRP
hvd.rsl868	2975	15	in	in	IN
hvd.rsl868	2975	16	boiling	boil	VBG
hvd.rsl868	2975	17	water	water	NN
hvd.rsl868	2975	18	,	,	,
hvd.rsl868	2975	19	and	and	CC
hvd.rsl868	2975	20	boil	boil	VB
hvd.rsl868	2975	21	for	for	IN
hvd.rsl868	2975	22	five	five	CD
hvd.rsl868	2975	23	minutes	minute	NNS
hvd.rsl868	2975	24	.	.	.
hvd.rsl868	2976	1	Drain	Drain	NNP
hvd.rsl868	2976	2	,	,	,
hvd.rsl868	2976	3	then	then	RB
hvd.rsl868	2976	4	spread	spread	VB
hvd.rsl868	2976	5	out	out	RP
hvd.rsl868	2976	6	in	in	IN
hvd.rsl868	2976	7	shallow	shallow	JJ
hvd.rsl868	2976	8	trays	tray	NNS
hvd.rsl868	2976	9	,	,	,
hvd.rsl868	2976	10	and	and	CC
hvd.rsl868	2976	11	dry	dry	JJ
hvd.rsl868	2976	12	in	in	IN
hvd.rsl868	2976	13	the	the	DT
hvd.rsl868	2976	14	sun	sun	NN
hvd.rsl868	2976	15	,	,	,
hvd.rsl868	2976	16	or	or	CC
hvd.rsl868	2976	17	near	near	IN
hvd.rsl868	2976	18	the	the	DT
hvd.rsl868	2976	19	stove	stove	NN
hvd.rsl868	2976	20	.	.	.
hvd.rsl868	2977	1	When	when	WRB
hvd.rsl868	2977	2	dry	dry	JJ
hvd.rsl868	2977	3	,	,	,
hvd.rsl868	2977	4	store	store	VB
hvd.rsl868	2977	5	away	away	RB
hvd.rsl868	2977	6	in	in	IN
hvd.rsl868	2977	7	paper	paper	NN
hvd.rsl868	2977	8	bags	bag	NNS
hvd.rsl868	2977	9	,	,	,
hvd.rsl868	2977	10	in	in	IN
hvd.rsl868	2977	11	a	a	DT
hvd.rsl868	2977	12	dry	dry	JJ
hvd.rsl868	2977	13	place	place	NN
hvd.rsl868	2977	14	.	.	.
hvd.rsl868	2978	1	The	the	DT
hvd.rsl868	2978	2	peas	pea	NNS
hvd.rsl868	2978	3	should	should	MD
hvd.rsl868	2978	4	be	be	VB
hvd.rsl868	2978	5	soaked	soak	VBN
hvd.rsl868	2978	6	before	before	IN
hvd.rsl868	2978	7	using	use	VBG
hvd.rsl868	2978	8	;	;	:
hvd.rsl868	2978	9	then	then	RB
hvd.rsl868	2978	10	boiled	boil	VBN
hvd.rsl868	2978	11	in	in	IN
hvd.rsl868	2978	12	salted	salt	VBN
hvd.rsl868	2978	13	water	water	NN
hvd.rsl868	2978	14	.	.	.
hvd.rsl868	2979	1	Tomatoes.—Scald	Tomatoes.—Scald	NNP
hvd.rsl868	2979	2	to	to	TO
hvd.rsl868	2979	3	remove	remove	VB
hvd.rsl868	2979	4	the	the	DT
hvd.rsl868	2979	5	skins	skin	NNS
hvd.rsl868	2979	6	,	,	,
hvd.rsl868	2979	7	put	put	VBN
hvd.rsl868	2979	8	in	in	IN
hvd.rsl868	2979	9	the	the	DT
hvd.rsl868	2979	10	jars	jar	NNS
hvd.rsl868	2979	11	whole	whole	RB
hvd.rsl868	2979	12	or	or	CC
hvd.rsl868	2979	13	halved	halve	VBN
hvd.rsl868	2979	14	,	,	,
hvd.rsl868	2979	15	fill	fill	VB
hvd.rsl868	2979	16	up	up	RP
hvd.rsl868	2979	17	with	with	IN
hvd.rsl868	2979	18	cold	cold	JJ
hvd.rsl868	2979	19	water	water	NN
hvd.rsl868	2979	20	;	;	:
hvd.rsl868	2979	21	stand	stand	VB
hvd.rsl868	2979	22	the	the	DT
hvd.rsl868	2979	23	jars	jar	NNS
hvd.rsl868	2979	24	in	in	IN
hvd.rsl868	2979	25	the	the	DT
hvd.rsl868	2979	26	wash	wash	NN
hvd.rsl868	2979	27	boiler	boiler	NN
hvd.rsl868	2979	28	,	,	,
hvd.rsl868	2979	29	boil	boil	VB
hvd.rsl868	2979	30	30	30	CD
hvd.rsl868	2979	31	minutes	minute	NNS
hvd.rsl868	2979	32	,	,	,
hvd.rsl868	2979	33	and	and	CC
hvd.rsl868	2979	34	seal	seal	VB
hvd.rsl868	2979	35	.	.	.
hvd.rsl868	2980	1	Do	do	VBP
hvd.rsl868	2980	2	not	not	RB
hvd.rsl868	2980	3	use	use	VB
hvd.rsl868	2980	4	any	any	DT
hvd.rsl868	2980	5	overripe	overripe	JJ
hvd.rsl868	2980	6	or	or	CC
hvd.rsl868	2980	7	fermenting	ferment	VBG
hvd.rsl868	2980	8	fruit	fruit	NN
hvd.rsl868	2980	9	.	.	.
hvd.rsl868	2981	1	The	the	DT
hvd.rsl868	2981	2	main	main	JJ
hvd.rsl868	2981	3	things	thing	NNS
hvd.rsl868	2981	4	to	to	TO
hvd.rsl868	2981	5	observe	observe	VB
hvd.rsl868	2981	6	in	in	IN
hvd.rsl868	2981	7	canning	can	VBG
hvd.rsl868	2981	8	vegetables	vegetable	NNS
hvd.rsl868	2981	9	are	be	VBP
hvd.rsl868	2981	10	that	that	IN
hvd.rsl868	2981	11	the	the	DT
hvd.rsl868	2981	12	jars	jar	NNS
hvd.rsl868	2981	13	are	be	VBP
hvd.rsl868	2981	14	filled	fill	VBN
hvd.rsl868	2981	15	to	to	IN
hvd.rsl868	2981	16	overflow-	overflow-	NN
hvd.rsl868	2981	17	ing	ing	NN
hvd.rsl868	2981	18	;	;	:
hvd.rsl868	2981	19	that	that	IN
hvd.rsl868	2981	20	they	-PRON-	PRP
hvd.rsl868	2981	21	are	be	VBP
hvd.rsl868	2981	22	hermetically	hermetically	RB
hvd.rsl868	2981	23	sealed	seal	VBN
hvd.rsl868	2981	24	,	,	,
hvd.rsl868	2981	25	while	while	IN
hvd.rsl868	2981	26	hot	hot	JJ
hvd.rsl868	2981	27	,	,	,
hvd.rsl868	2981	28	and	and	CC
hvd.rsl868	2981	29	that	that	IN
hvd.rsl868	2981	30	they	-PRON-	PRP
hvd.rsl868	2981	31	are	be	VBP
hvd.rsl868	2981	32	stored	store	VBN
hvd.rsl868	2981	33	in	in	IN
hvd.rsl868	2981	34	a	a	DT
hvd.rsl868	2981	35	cool	cool	JJ
hvd.rsl868	2981	36	,	,	,
hvd.rsl868	2981	37	dry	dry	JJ
hvd.rsl868	2981	38	place	place	NN
hvd.rsl868	2981	39	.	.	.
hvd.rsl868	2982	1	Vegetables	vegetable	NNS
hvd.rsl868	2982	2	,	,	,
hvd.rsl868	2982	3	like	like	IN
hvd.rsl868	2982	4	fruits	fruit	NNS
hvd.rsl868	2982	5	,	,	,
hvd.rsl868	2982	6	should	should	MD
hvd.rsl868	2982	7	be	be	VB
hvd.rsl868	2982	8	taken	take	VBN
hvd.rsl868	2982	9	in	in	IN
hvd.rsl868	2982	10	their	-PRON-	PRP$
hvd.rsl868	2982	11	regular	regular	JJ
hvd.rsl868	2982	12	order	order	NN
hvd.rsl868	2982	13	and	and	CC
hvd.rsl868	2982	14	canned	can	VBN
hvd.rsl868	2982	15	while	while	IN
hvd.rsl868	2982	16	in	in	IN
hvd.rsl868	2982	17	the	the	DT
hvd.rsl868	2982	18	best	good	JJS
hvd.rsl868	2982	19	possible	possible	JJ
hvd.rsl868	2982	20	condition	condition	NN
hvd.rsl868	2982	21	.	.	.
hvd.rsl868	2983	1	Tomatoes	tomato	NNS
hvd.rsl868	2983	2	Canned	Canned	NNP
hvd.rsl868	2983	3	Whole.—Select	Whole.—Select	NNP
hvd.rsl868	2983	4	firm	firm	NN
hvd.rsl868	2983	5	,	,	,
hvd.rsl868	2983	6	smooth	smooth	JJ
hvd.rsl868	2983	7	fruit	fruit	NN
hvd.rsl868	2983	8	,	,	,
hvd.rsl868	2983	9	not	not	RB
hvd.rsl868	2983	10	overripe	overripe	JJ
hvd.rsl868	2983	11	,	,	,
hvd.rsl868	2983	12	and	and	CC
hvd.rsl868	2983	13	of	of	IN
hvd.rsl868	2983	14	a	a	DT
hvd.rsl868	2983	15	size	size	NN
hvd.rsl868	2983	16	to	to	TO
hvd.rsl868	2983	17	slip	slip	VB
hvd.rsl868	2983	18	into	into	IN
hvd.rsl868	2983	19	the	the	DT
hvd.rsl868	2983	20	ordinary	ordinary	JJ
hvd.rsl868	2983	21	fruit	fruit	NN
hvd.rsl868	2983	22	jar	jar	NN
hvd.rsl868	2983	23	.	.	.
hvd.rsl868	2984	1	Peel	peel	VB
hvd.rsl868	2984	2	without	without	IN
hvd.rsl868	2984	3	breaking	break	VBG
hvd.rsl868	2984	4	and	and	CC
hvd.rsl868	2984	5	with	with	IN
hvd.rsl868	2984	6	as	as	RB
hvd.rsl868	2984	7	little	little	JJ
hvd.rsl868	2984	8	scalding	scalding	JJ
hvd.rsl868	2984	9	as	as	IN
hvd.rsl868	2984	10	possible	possible	JJ
hvd.rsl868	2984	11	.	.	.
hvd.rsl868	2985	1	Have	have	VBP
hvd.rsl868	2985	2	ready	ready	JJ
hvd.rsl868	2985	3	a	a	DT
hvd.rsl868	2985	4	preserving	preserve	VBG
hvd.rsl868	2985	5	kettle	kettle	NN
hvd.rsl868	2985	6	full	full	JJ
hvd.rsl868	2985	7	of	of	IN
hvd.rsl868	2985	8	water	water	NN
hvd.rsl868	2985	9	,	,	,
hvd.rsl868	2985	10	which	which	WDT
hvd.rsl868	2985	11	has	have	VBZ
hvd.rsl868	2985	12	been	be	VBN
hvd.rsl868	2985	13	salted	salt	VBN
hvd.rsl868	2985	14	slightly	slightly	RB
hvd.rsl868	2985	15	,	,	,
hvd.rsl868	2985	16	only	only	RB
hvd.rsl868	2985	17	enough	enough	JJ
hvd.rsl868	2985	18	to	to	TO
hvd.rsl868	2985	19	taste	taste	VB
hvd.rsl868	2985	20	.	.	.
hvd.rsl868	2986	1	Just	just	RB
hvd.rsl868	2986	2	before	before	IN
hvd.rsl868	2986	3	the	the	DT
hvd.rsl868	2986	4	water	water	NN
hvd.rsl868	2986	5	reaches	reach	VBZ
hvd.rsl868	2986	6	the	the	DT
hvd.rsl868	2986	7	boiling	boiling	NN
hvd.rsl868	2986	8	point	point	NN
hvd.rsl868	2986	9	drop	drop	VBP
hvd.rsl868	2986	10	the	the	DT
hvd.rsl868	2986	11	tomatoes	tomato	NNS
hvd.rsl868	2986	12	into	into	IN
hvd.rsl868	2986	13	it	-PRON-	PRP
hvd.rsl868	2986	14	,	,	,
hvd.rsl868	2986	15	one	one	CD
hvd.rsl868	2986	16	layer	layer	NN
hvd.rsl868	2986	17	at	at	IN
hvd.rsl868	2986	18	a	a	DT
hvd.rsl868	2986	19	time	time	NN
hvd.rsl868	2986	20	and	and	CC
hvd.rsl868	2986	21	heat	heat	VB
hvd.rsl868	2986	22	through	through	IN
hvd.rsl868	2986	23	.	.	.
hvd.rsl868	2987	1	Do	do	VB
hvd.rsl868	2987	2	not	not	RB
hvd.rsl868	2987	3	allow	allow	VB
hvd.rsl868	2987	4	the	the	DT
hvd.rsl868	2987	5	water	water	NN
hvd.rsl868	2987	6	to	to	TO
hvd.rsl868	2987	7	boil	boil	VB
hvd.rsl868	2987	8	at	at	IN
hvd.rsl868	2987	9	any	any	DT
hvd.rsl868	2987	10	time	time	NN
hvd.rsl868	2987	11	.	.	.
hvd.rsl868	2988	1	When	when	WRB
hvd.rsl868	2988	2	thoroughly	thoroughly	RB
hvd.rsl868	2988	3	heated	heated	JJ
hvd.rsl868	2988	4	transfer	transfer	NN
hvd.rsl868	2988	5	tomatoes	tomato	NNS
hvd.rsl868	2988	6	to	to	IN
hvd.rsl868	2988	7	the	the	DT
hvd.rsl868	2988	8	cans	can	NNS
hvd.rsl868	2988	9	,	,	,
hvd.rsl868	2988	10	being	be	VBG
hvd.rsl868	2988	11	careful	careful	JJ
hvd.rsl868	2988	12	not	not	RB
hvd.rsl868	2988	13	to	to	TO
hvd.rsl868	2988	14	bruise	bruise	VB
hvd.rsl868	2988	15	them	-PRON-	PRP
hvd.rsl868	2988	16	.	.	.
hvd.rsl868	2989	1	Fill	fill	VB
hvd.rsl868	2989	2	the	the	DT
hvd.rsl868	2989	3	cans	can	NNS
hvd.rsl868	2989	4	with	with	IN
hvd.rsl868	2989	5	the	the	DT
hvd.rsl868	2989	6	hot	hot	JJ
hvd.rsl868	2989	7	,	,	,
hvd.rsl868	2989	8	salted	salt	VBN
hvd.rsl868	2989	9	water	water	NN
hvd.rsl868	2989	10	,	,	,
hvd.rsl868	2989	11	and	and	CC
hvd.rsl868	2989	12	screw	screw	VB
hvd.rsl868	2989	13	the	the	DT
hvd.rsl868	2989	14	tops	top	NNS
hvd.rsl868	2989	15	on	on	RP
hvd.rsl868	2989	16	.	.	.
hvd.rsl868	2990	1	quickly	quickly	RB
hvd.rsl868	2990	2	.	.	.
hvd.rsl868	2991	1	Turn	turn	VB
hvd.rsl868	2991	2	the	the	DT
hvd.rsl868	2991	3	cans	can	NNS
hvd.rsl868	2991	4	over	over	RP
hvd.rsl868	2991	5	in	in	IN
hvd.rsl868	2991	6	a	a	DT
hvd.rsl868	2991	7	deep	deep	JJ
hvd.rsl868	2991	8	kettle	kettle	NN
hvd.rsl868	2991	9	of	of	IN
hvd.rsl868	2991	10	hot	hot	JJ
hvd.rsl868	2991	11	water	water	NN
hvd.rsl868	2991	12	until	until	IN
hvd.rsl868	2991	13	the	the	DT
hvd.rsl868	2991	14	rubbers	rubber	NNS
hvd.rsl868	2991	15	are	be	VBP
hvd.rsl868	2991	16	heated	heat	VBN
hvd.rsl868	2991	17	and	and	CC
hvd.rsl868	2991	18	set	set	VBN
hvd.rsl868	2991	19	,	,	,
hvd.rsl868	2991	20	which	which	WDT
hvd.rsl868	2991	21	hermetically	hermetically	RB
hvd.rsl868	2991	22	seals	seal	VBZ
hvd.rsl868	2991	23	the	the	DT
hvd.rsl868	2991	24	cans	can	NNS
hvd.rsl868	2991	25	.	.	.
hvd.rsl868	2992	1	In	in	IN
hvd.rsl868	2992	2	using	use	VBG
hvd.rsl868	2992	3	drain	drain	NN
hvd.rsl868	2992	4	from	from	IN
hvd.rsl868	2992	5	the	the	DT
hvd.rsl868	2992	6	salt	salt	NN
hvd.rsl868	2992	7	water	water	NN
hvd.rsl868	2992	8	,	,	,
hvd.rsl868	2992	9	and	and	CC
hvd.rsl868	2992	10	serve	serve	VB
hvd.rsl868	2992	11	exactly	exactly	RB
hvd.rsl868	2992	12	as	as	IN
hvd.rsl868	2992	13	fresh	fresh	JJ
hvd.rsl868	2992	14	tomatoes	tomato	NNS
hvd.rsl868	2992	15	.	.	.
hvd.rsl868	2993	1	THE	the	DT
hvd.rsl868	2993	2	RURAL	rural	JJ
hvd.rsl868	2993	3	COOK	COOK	NNP
hvd.rsl868	2993	4	BOOK	BOOK	NNP
hvd.rsl868	2993	5	.	.	.
hvd.rsl868	2994	1	157	157	CD
hvd.rsl868	2994	2	the	the	DT
hvd.rsl868	2994	3	skins	skin	NNS
hvd.rsl868	2994	4	off	off	RP
hvd.rsl868	2994	5	as	as	RB
hvd.rsl868	2994	6	soon	soon	RB
hvd.rsl868	2994	7	as	as	IN
hvd.rsl868	2994	8	they	-PRON-	PRP
hvd.rsl868	2994	9	are	be	VBP
hvd.rsl868	2994	10	cool	cool	JJ
hvd.rsl868	2994	11	enough	enough	RB
hvd.rsl868	2994	12	to	to	TO
hvd.rsl868	2994	13	handle	handle	VB
hvd.rsl868	2994	14	,	,	,
hvd.rsl868	2994	15	also	also	RB
hvd.rsl868	2994	16	cut	cut	VB
hvd.rsl868	2994	17	off	off	RP
hvd.rsl868	2994	18	top	top	NN
hvd.rsl868	2994	19	and	and	CC
hvd.rsl868	2994	20	tail	tail	NN
hvd.rsl868	2994	21	and	and	CC
hvd.rsl868	2994	22	pack	pack	VB
hvd.rsl868	2994	23	in	in	IN
hvd.rsl868	2994	24	fruit	fruit	NN
hvd.rsl868	2994	25	jars	jar	NNS
hvd.rsl868	2994	26	;	;	:
hvd.rsl868	2994	27	set	set	VBN
hvd.rsl868	2994	28	aside	aside	RB
hvd.rsl868	2994	29	and	and	CC
hvd.rsl868	2994	30	prepare	prepare	VB
hvd.rsl868	2994	31	your	-PRON-	PRP$
hvd.rsl868	2994	32	vinegar	vinegar	NN
hvd.rsl868	2994	33	.	.	.
hvd.rsl868	2995	1	It	-PRON-	PRP
hvd.rsl868	2995	2	will	will	MD
hvd.rsl868	2995	3	not	not	RB
hvd.rsl868	2995	4	be	be	VB
hvd.rsl868	2995	5	necessary	necessary	JJ
hvd.rsl868	2995	6	to	to	TO
hvd.rsl868	2995	7	heat	heat	VB
hvd.rsl868	2995	8	the	the	DT
hvd.rsl868	2995	9	beets	beet	NNS
hvd.rsl868	2995	10	over	over	RB
hvd.rsl868	2995	11	again	again	RB
hvd.rsl868	2995	12	.	.	.
hvd.rsl868	2996	1	Put	Put	VBN
hvd.rsl868	2996	2	as	as	RB
hvd.rsl868	2996	3	much	much	JJ
hvd.rsl868	2996	4	vinegar	vinegar	NN
hvd.rsl868	2996	5	over	over	IN
hvd.rsl868	2996	6	the	the	DT
hvd.rsl868	2996	7	fire	fire	NN
hvd.rsl868	2996	8	as	as	IN
hvd.rsl868	2996	9	will	will	MD
hvd.rsl868	2996	10	be	be	VB
hvd.rsl868	2996	11	required	require	VBN
hvd.rsl868	2996	12	to	to	TO
hvd.rsl868	2996	13	cover	cover	VB
hvd.rsl868	2996	14	the	the	DT
hvd.rsl868	2996	15	beets	beet	NNS
hvd.rsl868	2996	16	;	;	:
hvd.rsl868	2996	17	when	when	WRB
hvd.rsl868	2996	18	this	this	DT
hvd.rsl868	2996	19	comes	come	VBZ
hvd.rsl868	2996	20	to	to	IN
hvd.rsl868	2996	21	a	a	DT
hvd.rsl868	2996	22	boil	boil	NN
hvd.rsl868	2996	23	add	add	VBP
hvd.rsl868	2996	24	a	a	DT
hvd.rsl868	2996	25	little	little	JJ
hvd.rsl868	2996	26	sugar	sugar	NN
hvd.rsl868	2996	27	,	,	,
hvd.rsl868	2996	28	according	accord	VBG
hvd.rsl868	2996	29	to	to	IN
hvd.rsl868	2996	30	taste	taste	NN
hvd.rsl868	2996	31	.	.	.
hvd.rsl868	2997	1	Let	let	VB
hvd.rsl868	2997	2	the	the	DT
hvd.rsl868	2997	3	vinegar	vinegar	NN
hvd.rsl868	2997	4	boil	boil	VB
hvd.rsl868	2997	5	five	five	CD
hvd.rsl868	2997	6	minutes	minute	NNS
hvd.rsl868	2997	7	longer	long	RBR
hvd.rsl868	2997	8	;	;	:
hvd.rsl868	2997	9	pour	pour	VB
hvd.rsl868	2997	10	over	over	IN
hvd.rsl868	2997	11	the	the	DT
hvd.rsl868	2997	12	beets	beet	NNS
hvd.rsl868	2997	13	piping	pipe	VBG
hvd.rsl868	2997	14	hot	hot	JJ
hvd.rsl868	2997	15	and	and	CC
hvd.rsl868	2997	16	seal	seal	NN
hvd.rsl868	2997	17	.	.	.
hvd.rsl868	2998	1	A	a	DT
hvd.rsl868	2998	2	small	small	JJ
hvd.rsl868	2998	3	piece	piece	NN
hvd.rsl868	2998	4	of	of	IN
hvd.rsl868	2998	5	horseradish	horseradish	NN
hvd.rsl868	2998	6	put	put	VBN
hvd.rsl868	2998	7	into	into	IN
hvd.rsl868	2998	8	each	each	DT
hvd.rsl868	2998	9	jar	jar	NN
hvd.rsl868	2998	10	will	will	MD
hvd.rsl868	2998	11	keep	keep	VB
hvd.rsl868	2998	12	the	the	DT
hvd.rsl868	2998	13	white	white	JJ
hvd.rsl868	2998	14	scum	scum	NN
hvd.rsl868	2998	15	from	from	IN
hvd.rsl868	2998	16	forming	form	VBG
hvd.rsl868	2998	17	on	on	IN
hvd.rsl868	2998	18	the	the	DT
hvd.rsl868	2998	19	top	top	NN
hvd.rsl868	2998	20	of	of	IN
hvd.rsl868	2998	21	the	the	DT
hvd.rsl868	2998	22	vinegar	vinegar	NN
hvd.rsl868	2998	23	.	.	.
hvd.rsl868	2999	1	Beet	beet	NN
hvd.rsl868	2999	2	Relish.—Boil	Relish.—Boil	NNP
hvd.rsl868	2999	3	two	two	CD
hvd.rsl868	2999	4	medium	medium	NN
hvd.rsl868	2999	5	-	-	HYPH
hvd.rsl868	2999	6	sized	sized	JJ
hvd.rsl868	2999	7	beets	beet	NNS
hvd.rsl868	2999	8	until	until	IN
hvd.rsl868	2999	9	tender	tender	NN
hvd.rsl868	2999	10	,	,	,
hvd.rsl868	2999	11	drain	drain	VB
hvd.rsl868	2999	12	and	and	CC
hvd.rsl868	2999	13	let	let	VB
hvd.rsl868	2999	14	stand	stand	VB
hvd.rsl868	2999	15	in	in	IN
hvd.rsl868	2999	16	cold	cold	JJ
hvd.rsl868	2999	17	water	water	NN
hvd.rsl868	2999	18	three	three	CD
hvd.rsl868	2999	19	minutes	minute	NNS
hvd.rsl868	2999	20	,	,	,
hvd.rsl868	2999	21	then	then	RB
hvd.rsl868	2999	22	skin	skin	NN
hvd.rsl868	2999	23	,	,	,
hvd.rsl868	2999	24	slice	slice	VBP
hvd.rsl868	2999	25	thin	thin	JJ
hvd.rsl868	2999	26	and	and	CC
hvd.rsl868	2999	27	cover	cover	VB
hvd.rsl868	2999	28	with	with	IN
hvd.rsl868	2999	29	strong	strong	JJ
hvd.rsl868	2999	30	vinegar	vinegar	NN
hvd.rsl868	2999	31	for	for	IN
hvd.rsl868	2999	32	one	one	CD
hvd.rsl868	2999	33	hour	hour	NN
hvd.rsl868	2999	34	.	.	.
hvd.rsl868	3000	1	Drain	drain	NN
hvd.rsl868	3000	2	-off	-off	:
hvd.rsl868	3000	3	the	the	DT
hvd.rsl868	3000	4	vinegar	vinegar	NN
hvd.rsl868	3000	5	and	and	CC
hvd.rsl868	3000	6	mash	mash	VB
hvd.rsl868	3000	7	the	the	DT
hvd.rsl868	3000	8	beets	beet	NNS
hvd.rsl868	3000	9	thoroughly	thoroughly	RB
hvd.rsl868	3000	10	,	,	,
hvd.rsl868	3000	11	adding	add	VBG
hvd.rsl868	3000	12	three	three	CD
hvd.rsl868	3000	13	tablespoons	tablespoon	NNS
hvd.rsl868	3000	14	of	of	IN
hvd.rsl868	3000	15	grated	grate	VBN
hvd.rsl868	3000	16	horseradish	horseradish	NN
hvd.rsl868	3000	17	,	,	,
hvd.rsl868	3000	18	a	a	DT
hvd.rsl868	3000	19	pinch	pinch	NN
hvd.rsl868	3000	20	of	of	IN
hvd.rsl868	3000	21	salt	salt	NN
hvd.rsl868	3000	22	and	and	CC
hvd.rsl868	3000	23	a	a	DT
hvd.rsl868	3000	24	dash	dash	NN
hvd.rsl868	3000	25	of	of	IN
hvd.rsl868	3000	26	black	black	JJ
hvd.rsl868	3000	27	pepper	pepper	NN
hvd.rsl868	3000	28	.	.	.
hvd.rsl868	3001	1	Beet	beet	VB
hvd.rsl868	3001	2	Sweet	Sweet	NNP
hvd.rsl868	3001	3	Pickle.—Boil	Pickle.—Boil	NNP
hvd.rsl868	3001	4	till	till	IN
hvd.rsl868	3001	5	tender	tender	NN
hvd.rsl868	3001	6	,	,	,
hvd.rsl868	3001	7	then	then	RB
hvd.rsl868	3001	8	skin	skin	NN
hvd.rsl868	3001	9	,	,	,
hvd.rsl868	3001	10	and	and	CC
hvd.rsl868	3001	11	cut	cut	VBD
hvd.rsl868	3001	12	into	into	IN
hvd.rsl868	3001	13	slices	slice	NNS
hvd.rsl868	3001	14	or	or	CC
hvd.rsl868	3001	15	strips	strip	NNS
hvd.rsl868	3001	16	.	.	.
hvd.rsl868	3002	1	Put	put	VB
hvd.rsl868	3002	2	in	in	RP
hvd.rsl868	3002	3	glass	glass	NN
hvd.rsl868	3002	4	jars	jar	NNS
hvd.rsl868	3002	5	rather	rather	RB
hvd.rsl868	3002	6	loosely	loosely	RB
hvd.rsl868	3002	7	,	,	,
hvd.rsl868	3002	8	so	so	IN
hvd.rsl868	3002	9	that	that	IN
hvd.rsl868	3002	10	each	each	DT
hvd.rsl868	3002	11	piece	piece	NN
hvd.rsl868	3002	12	will	will	MD
hvd.rsl868	3002	13	be	be	VB
hvd.rsl868	3002	14	sur-	sur-	IN
hvd.rsl868	3002	15	rounded	round	VBN
hvd.rsl868	3002	16	by	by	IN
hvd.rsl868	3002	17	the	the	DT
hvd.rsl868	3002	18	pickle	pickle	NN
hvd.rsl868	3002	19	.	.	.
hvd.rsl868	3003	1	To	to	IN
hvd.rsl868	3003	2	two	two	CD
hvd.rsl868	3003	3	quarts	quart	NNS
hvd.rsl868	3003	4	of	of	IN
hvd.rsl868	3003	5	vinegar	vinegar	NN
hvd.rsl868	3003	6	add	add	VB
hvd.rsl868	3003	7	four	four	CD
hvd.rsl868	3003	8	pounds	pound	NNS
hvd.rsl868	3003	9	of	of	IN
hvd.rsl868	3003	10	brown	brown	JJ
hvd.rsl868	3003	11	sugar	sugar	NN
hvd.rsl868	3003	12	,	,	,
hvd.rsl868	3003	13	and	and	CC
hvd.rsl868	3003	14	,	,	,
hvd.rsl868	3003	15	when	when	WRB
hvd.rsl868	3003	16	these	these	DT
hvd.rsl868	3003	17	are	be	VBP
hvd.rsl868	3003	18	in	in	IN
hvd.rsl868	3003	19	the	the	DT
hvd.rsl868	3003	20	kettle	kettle	NN
hvd.rsl868	3003	21	,	,	,
hvd.rsl868	3003	22	add	add	VB
hvd.rsl868	3003	23	a	a	DT
hvd.rsl868	3003	24	scant	scant	JJ
hvd.rsl868	3003	25	half	half	JJ
hvd.rsl868	3003	26	-	-	HYPH
hvd.rsl868	3003	27	teaspoon-	teaspoon-	NN
hvd.rsl868	3003	28	ful	ful	NN
hvd.rsl868	3003	29	of	of	IN
hvd.rsl868	3003	30	pulverized	pulverize	VBN
hvd.rsl868	3003	31	alum	alum	NN
hvd.rsl868	3003	32	.	.	.
hvd.rsl868	3004	1	Use	use	VB
hvd.rsl868	3004	2	a	a	DT
hvd.rsl868	3004	3	porcelain	porcelain	NN
hvd.rsl868	3004	4	-	-	HYPH
hvd.rsl868	3004	5	lined	line	VBN
hvd.rsl868	3004	6	kettle	kettle	NN
hvd.rsl868	3004	7	for	for	IN
hvd.rsl868	3004	8	this	this	DT
hvd.rsl868	3004	9	liquid	liquid	NN
hvd.rsl868	3004	10	,	,	,
hvd.rsl868	3004	11	and	and	CC
hvd.rsl868	3004	12	bring	bring	VB
hvd.rsl868	3004	13	the	the	DT
hvd.rsl868	3004	14	contents	content	NNS
hvd.rsl868	3004	15	to	to	IN
hvd.rsl868	3004	16	a	a	DT
hvd.rsl868	3004	17	boil	boil	NN
hvd.rsl868	3004	18	.	.	.
hvd.rsl868	3005	1	Skim	skim	VB
hvd.rsl868	3005	2	carefully	carefully	RB
hvd.rsl868	3005	3	,	,	,
hvd.rsl868	3005	4	and	and	CC
hvd.rsl868	3005	5	then	then	RB
hvd.rsl868	3005	6	add	add	VB
hvd.rsl868	3005	7	to	to	IN
hvd.rsl868	3005	8	it	-PRON-	PRP
hvd.rsl868	3005	9	a	a	DT
hvd.rsl868	3005	10	small	small	JJ
hvd.rsl868	3005	11	cheesecloth	cheesecloth	NN
hvd.rsl868	3005	12	bag	bag	NN
hvd.rsl868	3005	13	containing	contain	VBG
hvd.rsl868	3005	14	a	a	DT
hvd.rsl868	3005	15	teaspoonful	teaspoonful	NN
hvd.rsl868	3005	16	each	each	DT
hvd.rsl868	3005	17	of	of	IN
hvd.rsl868	3005	18	whole	whole	JJ
hvd.rsl868	3005	19	peppercorns	peppercorn	NNS
hvd.rsl868	3005	20	,	,	,
hvd.rsl868	3005	21	allspice	allspice	NN
hvd.rsl868	3005	22	and	and	CC
hvd.rsl868	3005	23	cloves	clove	NNS
hvd.rsl868	3005	24	.	.	.
hvd.rsl868	3006	1	Boil	boil	VB
hvd.rsl868	3006	2	again	again	RB
hvd.rsl868	3006	3	,	,	,
hvd.rsl868	3006	4	and	and	CC
hvd.rsl868	3006	5	add	add	VB
hvd.rsl868	3006	6	a	a	DT
hvd.rsl868	3006	7	little	little	JJ
hvd.rsl868	3006	8	cayenne	cayenne	NN
hvd.rsl868	3006	9	pepper	pepper	NN
hvd.rsl868	3006	10	and	and	CC
hvd.rsl868	3006	11	salt	salt	NN
hvd.rsl868	3006	12	.	.	.
hvd.rsl868	3007	1	Fill	fill	VB
hvd.rsl868	3007	2	the	the	DT
hvd.rsl868	3007	3	jars	jar	NNS
hvd.rsl868	3007	4	to	to	IN
hvd.rsl868	3007	5	overflowing	overflow	VBG
hvd.rsl868	3007	6	with	with	IN
hvd.rsl868	3007	7	this	this	DT
hvd.rsl868	3007	8	liquid	liquid	NN
hvd.rsl868	3007	9	,	,	,
hvd.rsl868	3007	10	and	and	CC
hvd.rsl868	3007	11	set	set	VBN
hvd.rsl868	3007	12	aside	aside	RB
hvd.rsl868	3007	13	over	over	IN
hvd.rsl868	3007	14	night	night	NN
hvd.rsl868	3007	15	.	.	.
hvd.rsl868	3008	1	The	the	DT
hvd.rsl868	3008	2	next	next	JJ
hvd.rsl868	3008	3	morning	morning	NN
hvd.rsl868	3008	4	drain	drain	VB
hvd.rsl868	3008	5	the	the	DT
hvd.rsl868	3008	6	beets	beet	NNS
hvd.rsl868	3008	7	,	,	,
hvd.rsl868	3008	8	and	and	CC
hvd.rsl868	3008	9	bring	bring	VB
hvd.rsl868	3008	10	the	the	DT
hvd.rsl868	3008	11	syrup	syrup	NN
hvd.rsl868	3008	12	again	again	RB
hvd.rsl868	3008	13	to	to	IN
hvd.rsl868	3008	14	a	a	DT
hvd.rsl868	3008	15	hard	hard	JJ
hvd.rsl868	3008	16	boil	boil	NN
hvd.rsl868	3008	17	.	.	.
hvd.rsl868	3009	1	Pour	pour	VB
hvd.rsl868	3009	2	this	this	DT
hvd.rsl868	3009	3	again	again	RB
hvd.rsl868	3009	4	into	into	IN
hvd.rsl868	3009	5	the	the	DT
hvd.rsl868	3009	6	jars	jar	NNS
hvd.rsl868	3009	7	of	of	IN
hvd.rsl868	3009	8	beets	beet	NNS
hvd.rsl868	3009	9	,	,	,
hvd.rsl868	3009	10	doing	do	VBG
hvd.rsl868	3009	11	so	so	RB
hvd.rsl868	3009	12	while	while	IN
hvd.rsl868	3009	13	it	-PRON-	PRP
hvd.rsl868	3009	14	is	be	VBZ
hvd.rsl868	3009	15	scalding	scald	VBG
hvd.rsl868	3009	16	hot	hot	JJ
hvd.rsl868	3009	17	,	,	,
hvd.rsl868	3009	18	and	and	CC
hvd.rsl868	3009	19	filling	fill	VBG
hvd.rsl868	3009	20	each	each	DT
hvd.rsl868	3009	21	jar	jar	NN
hvd.rsl868	3009	22	to	to	IN
hvd.rsl868	3009	23	overflowing	overflow	VBG
hvd.rsl868	3009	24	.	.	.
hvd.rsl868	3010	1	Seal	seal	VB
hvd.rsl868	3010	2	immediately	immediately	RB
hvd.rsl868	3010	3	.	.	.
hvd.rsl868	3011	1	Blackberry	Blackberry	NNP
hvd.rsl868	3011	2	Pickle.—Put	Pickle.—Put	:
hvd.rsl868	3011	3	a	a	DT
hvd.rsl868	3011	4	pint	pint	NN
hvd.rsl868	3011	5	of	of	IN
hvd.rsl868	3011	6	the	the	DT
hvd.rsl868	3011	7	best	good	JJS
hvd.rsl868	3011	8	cider	cider	NN
hvd.rsl868	3011	9	vinegar	vinegar	NN
hvd.rsl868	3011	10	in	in	IN
hvd.rsl868	3011	11	a	a	DT
hvd.rsl868	3011	12	granite	granite	NN
hvd.rsl868	3011	13	kettle	kettle	NN
hvd.rsl868	3011	14	,	,	,
hvd.rsl868	3011	15	together	together	RB
hvd.rsl868	3011	16	with	with	IN
hvd.rsl868	3011	17	four	four	CD
hvd.rsl868	3011	18	cupfuls	cupful	NNS
hvd.rsl868	3011	19	of	of	IN
hvd.rsl868	3011	20	granulated	granulated	JJ
hvd.rsl868	3011	21	sugar	sugar	NN
hvd.rsl868	3011	22	,	,	,
hvd.rsl868	3011	23	one	one	CD
hvd.rsl868	3011	24	teaspoonful	teaspoonful	NN
hvd.rsl868	3011	25	of	of	IN
hvd.rsl868	3011	26	ground	ground	NN
hvd.rsl868	3011	27	cloves	clove	NNS
hvd.rsl868	3011	28	,	,	,
hvd.rsl868	3011	29	and	and	CC
hvd.rsl868	3011	30	two	two	CD
hvd.rsl868	3011	31	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	3011	32	of	of	IN
hvd.rsl868	3011	33	ground	ground	NN
hvd.rsl868	3011	34	cinnamon	cinnamon	NN
hvd.rsl868	3011	35	;	;	:
hvd.rsl868	3011	36	when	when	WRB
hvd.rsl868	3011	37	it	-PRON-	PRP
hvd.rsl868	3011	38	boils	boil	VBZ
hvd.rsl868	3011	39	add	add	VBP
hvd.rsl868	3011	40	three	three	CD
hvd.rsl868	3011	41	quarts	quart	NNS
hvd.rsl868	3011	42	of	of	IN
hvd.rsl868	3011	43	dewberries	dewberry	NNS
hvd.rsl868	3011	44	or	or	CC
hvd.rsl868	3011	45	blackberries	blackberry	NNS
hvd.rsl868	3011	46	that	that	WDT
hvd.rsl868	3011	47	have	have	VBP
hvd.rsl868	3011	48	been	be	VBN
hvd.rsl868	3011	49	care-	care-	VBN
hvd.rsl868	3011	50	fully	fully	RB
hvd.rsl868	3011	51	cleaned	clean	VBN
hvd.rsl868	3011	52	;	;	:
hvd.rsl868	3011	53	let	let	VB
hvd.rsl868	3011	54	the	the	DT
hvd.rsl868	3011	55	fruit	fruit	NN
hvd.rsl868	3011	56	cock	cock	NN
hvd.rsl868	3011	57	10	10	CD
hvd.rsl868	3011	58	minutes	minute	NNS
hvd.rsl868	3011	59	in	in	IN
hvd.rsl868	3011	60	the	the	DT
hvd.rsl868	3011	61	syrup	syrup	NN
hvd.rsl868	3011	62	,	,	,
hvd.rsl868	3011	63	then	then	RB
hvd.rsl868	3011	64	skim	skim	VB
hvd.rsl868	3011	65	the	the	DT
hvd.rsl868	3011	66	berries	berry	NNS
hvd.rsl868	3011	67	into	into	IN
hvd.rsl868	3011	68	a	a	DT
hvd.rsl868	3011	69	gallon	gallon	NN
hvd.rsl868	3011	70	jar	jar	NN
hvd.rsl868	3011	71	;	;	:
hvd.rsl868	3011	72	pour	pour	VB
hvd.rsl868	3011	73	over	over	IN
hvd.rsl868	3011	74	the	the	DT
hvd.rsl868	3011	75	syrup	syrup	NN
hvd.rsl868	3011	76	and	and	CC
hvd.rsl868	3011	77	turn	turn	VB
hvd.rsl868	3011	78	a	a	DT
hvd.rsl868	3011	79	plate	plate	NN
hvd.rsl868	3011	80	over	over	IN
hvd.rsl868	3011	81	them	-PRON-	PRP
hvd.rsl868	3011	82	to	to	TO
hvd.rsl868	3011	83	keep	keep	VB
hvd.rsl868	3011	84	the	the	DT
hvd.rsl868	3011	85	berries	berry	NNS
hvd.rsl868	3011	86	below	below	IN
hvd.rsl868	3011	87	the	the	DT
hvd.rsl868	3011	88	surface	surface	NN
hvd.rsl868	3011	89	;	;	:
hvd.rsl868	3011	90	tie	tie	VB
hvd.rsl868	3011	91	a	a	DT
hvd.rsl868	3011	92	double	double	JJ
hvd.rsl868	3011	93	fold	fold	NN
hvd.rsl868	3011	94	of	of	IN
hvd.rsl868	3011	95	cloth	cloth	NN
hvd.rsl868	3011	96	and	and	CC
hvd.rsl868	3011	97	thick	thick	JJ
hvd.rsl868	3011	98	paper	paper	NN
hvd.rsl868	3011	99	over	over	IN
hvd.rsl868	3011	100	the	the	DT
hvd.rsl868	3011	101	jar	jar	NN
hvd.rsl868	3011	102	when	when	WRB
hvd.rsl868	3011	103	the	the	DT
hvd.rsl868	3011	104	fruit	fruit	NN
hvd.rsl868	3011	105	is	be	VBZ
hvd.rsl868	3011	106	cold	cold	JJ
hvd.rsl868	3011	107	and	and	CC
hvd.rsl868	3011	108	the	the	DT
hvd.rsl868	3011	109	pickle	pickle	NN
hvd.rsl868	3011	110	will	will	MD
hvd.rsl868	3011	111	keep	keep	VB
hvd.rsl868	3011	112	perfectly	perfectly	RB
hvd.rsl868	3011	113	.	.	.
hvd.rsl868	3012	1	Cauliflower	cauliflower	NN
hvd.rsl868	3012	2	Pickles.—Two	pickles.—two	CD
hvd.rsl868	3012	3	cauliflowers	cauliflower	NNS
hvd.rsl868	3012	4	,	,	,
hvd.rsl868	3012	5	broken	break	VBN
hvd.rsl868	3012	6	up	up	RP
hvd.rsl868	3012	7	,	,	,
hvd.rsl868	3012	8	cne	cne	NNP
hvd.rsl868	3012	9	pint	pint	NN
hvd.rsl868	3012	10	small	small	JJ
hvd.rsl868	3012	11	onions	onion	NNS
hvd.rsl868	3012	12	,	,	,
hvd.rsl868	3012	13	three	three	CD
hvd.rsl868	3012	14	medium	medium	JJ
hvd.rsl868	3012	15	-	-	HYPH
hvd.rsl868	3012	16	sized	sized	JJ
hvd.rsl868	3012	17	red	red	JJ
hvd.rsl868	3012	18	peppers	pepper	NNS
hvd.rsl868	3012	19	;	;	:
hvd.rsl868	3012	20	dissolve	dissolve	VB
hvd.rsl868	3012	21	half	half	PDT
hvd.rsl868	3012	22	a	a	DT
hvd.rsl868	3012	23	pint	pint	NN
hvd.rsl868	3012	24	of	of	IN
hvd.rsl868	3012	25	salt	salt	NN
hvd.rsl868	3012	26	in	in	IN
hvd.rsl868	3012	27	water	water	NN
hvd.rsl868	3012	28	sufficient	sufficient	JJ
hvd.rsl868	3012	29	to	to	TO
hvd.rsl868	3012	30	cover	cover	VB
hvd.rsl868	3012	31	the	the	DT
hvd.rsl868	3012	32	vegetables	vegetable	NNS
hvd.rsl868	3012	33	,	,	,
hvd.rsl868	3012	34	and	and	CC
hvd.rsl868	3012	35	let	let	VB
hvd.rsl868	3012	36	stand	stand	VB
hvd.rsl868	3012	37	over	over	IN
hvd.rsl868	3012	38	night	night	NN
hvd.rsl868	3012	39	;	;	:
hvd.rsl868	3012	40	drain	drain	VB
hvd.rsl868	3012	41	in	in	IN
hvd.rsl868	3012	42	the	the	DT
hvd.rsl868	3012	43	morning	morning	NN
hvd.rsl868	3012	44	;	;	:
hvd.rsl868	3012	45	steam	steam	VB
hvd.rsl868	3012	46	the	the	DT
hvd.rsl868	3012	47	vegetables	vegetable	NNS
hvd.rsl868	3012	48	until	until	IN
hvd.rsl868	3012	49	tender	tender	NN
hvd.rsl868	3012	50	;	;	:
hvd.rsl868	3012	51	heat	heat	NN
hvd.rsl868	3012	52	two	two	CD
hvd.rsl868	3012	53	quarts	quart	NNS
hvd.rsl868	3012	54	of	of	IN
hvd.rsl868	3012	55	vinegar	vinegar	NN
hvd.rsl868	3012	56	with	with	IN
hvd.rsl868	3012	57	three	three	CD
hvd.rsl868	3012	58	level	level	NN
hvd.rsl868	3012	59	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3012	60	of	of	IN
hvd.rsl868	3012	61	mustard	mustard	NN
hvd.rsl868	3012	62	(	(	-LRB-
hvd.rsl868	3012	63	less	less	JJR
hvd.rsl868	3012	64	if	if	IN
hvd.rsl868	3012	65	preferred	prefer	VBN
hvd.rsl868	3012	66	)	)	-RRB-
hvd.rsl868	3012	67	until	until	IN
hvd.rsl868	3012	68	it	-PRON-	PRP
hvd.rsl868	3012	69	boils	boil	VBZ
hvd.rsl868	3012	70	;	;	:
hvd.rsl868	3012	71	pour	pour	VB
hvd.rsl868	3012	72	over	over	IN
hvd.rsl868	3012	73	vegetables	vegetable	NNS
hvd.rsl868	3012	74	;	;	:
hvd.rsl868	3012	75	bottle	bottle	VB
hvd.rsl868	3012	76	and	and	CC
hvd.rsl868	3012	77	seal	seal	VB
hvd.rsl868	3012	78	.	.	.
hvd.rsl868	3013	1	Pickled	pickled	JJ
hvd.rsl868	3013	2	Cherries.—Five	cherries.—five	JJ
hvd.rsl868	3013	3	pounds	pound	NNS
hvd.rsl868	3013	4	of	of	IN
hvd.rsl868	3013	5	cherries	cherry	NNS
hvd.rsl868	3013	6	,	,	,
hvd.rsl868	3013	7	stoned	stone	VBN
hvd.rsl868	3013	8	or	or	CC
hvd.rsl868	3013	9	not	not	RB
hvd.rsl868	3013	10	,	,	,
hvd.rsl868	3013	11	as	as	IN
hvd.rsl868	3013	12	pre-	pre-	RB
hvd.rsl868	3013	13	ferred	ferre	VBN
hvd.rsl868	3013	14	;	;	:
hvd.rsl868	3013	15	one	one	CD
hvd.rsl868	3013	16	quart	quart	NN
hvd.rsl868	3013	17	of	of	IN
hvd.rsl868	3013	18	vinegar	vinegar	NN
hvd.rsl868	3013	19	,	,	,
hvd.rsl868	3013	20	two	two	CD
hvd.rsl868	3013	21	pounds	pound	NNS
hvd.rsl868	3013	22	of	of	IN
hvd.rsl868	3013	23	sugar	sugar	NN
hvd.rsl868	3013	24	,	,	,
hvd.rsl868	3013	25	one	one	CD
hvd.rsl868	3013	26	-	-	HYPH
hvd.rsl868	3013	27	half	half	NN
hvd.rsl868	3013	28	ounce	ounce	NN
hvd.rsl868	3013	29	of	of	IN
hvd.rsl868	3013	30	cinnamon	cinnamon	NN
hvd.rsl868	3013	31	,	,	,
hvd.rsl868	3013	32	one	one	CD
hvd.rsl868	3013	33	-	-	HYPH
hvd.rsl868	3013	34	half	half	NN
hvd.rsl868	3013	35	ounce	ounce	NN
hvd.rsl868	3013	36	of	of	IN
hvd.rsl868	3013	37	cloves	clove	NNS
hvd.rsl868	3013	38	,	,	,
hvd.rsl868	3013	39	same	same	JJ
hvd.rsl868	3013	40	amount	amount	NN
hvd.rsl868	3013	41	of	of	IN
hvd.rsl868	3013	42	mace	mace	NN
hvd.rsl868	3013	43	,	,	,
hvd.rsl868	3013	44	all	all	DT
hvd.rsl868	3013	45	ground	ground	NN
hvd.rsl868	3013	46	,	,	,
hvd.rsl868	3013	47	158	158	CD
hvd.rsl868	3013	48	THE	the	DT
hvd.rsl868	3013	49	RURAL	rural	JJ
hvd.rsl868	3013	50	COOK	COOK	NNP
hvd.rsl868	3013	51	BOOK	book	NN
hvd.rsl868	3013	52	.	.	.
hvd.rsl868	3014	1	Boil	boil	VB
hvd.rsl868	3014	2	the	the	DT
hvd.rsl868	3014	3	sugar	sugar	NN
hvd.rsl868	3014	4	,	,	,
hvd.rsl868	3014	5	vinegar	vinegar	NN
hvd.rsl868	3014	6	and	and	CC
hvd.rsl868	3014	7	spices	spice	NNS
hvd.rsl868	3014	8	(	(	-LRB-
hvd.rsl868	3014	9	tie	tie	VB
hvd.rsl868	3014	10	the	the	DT
hvd.rsl868	3014	11	latter	latter	JJ
hvd.rsl868	3014	12	in	in	IN
hvd.rsl868	3014	13	a	a	DT
hvd.rsl868	3014	14	bag	bag	NN
hvd.rsl868	3014	15	)	)	-RRB-
hvd.rsl868	3014	16	together	together	RB
hvd.rsl868	3014	17	,	,	,
hvd.rsl868	3014	18	and	and	CC
hvd.rsl868	3014	19	pour	pour	VB
hvd.rsl868	3014	20	hot	hot	JJ
hvd.rsl868	3014	21	over	over	IN
hvd.rsl868	3014	22	the	the	DT
hvd.rsl868	3014	23	cherries	cherry	NNS
hvd.rsl868	3014	24	.	.	.
hvd.rsl868	3015	1	Spiced	spice	VBN
hvd.rsl868	3015	2	Cherries.—Make	cherries.—make	IN
hvd.rsl868	3015	3	a	a	DT
hvd.rsl868	3015	4	syrup	syrup	NN
hvd.rsl868	3015	5	by	by	IN
hvd.rsl868	3015	6	boiling	boil	VBG
hvd.rsl868	3015	7	together	together	RB
hvd.rsl868	3015	8	four	four	CD
hvd.rsl868	3015	9	pounds	pound	NNS
hvd.rsl868	3015	10	of	of	IN
hvd.rsl868	3015	11	granulated	granulated	JJ
hvd.rsl868	3015	12	sugar	sugar	NN
hvd.rsl868	3015	13	,	,	,
hvd.rsl868	3015	14	one	one	CD
hvd.rsl868	3015	15	pint	pint	NN
hvd.rsl868	3015	16	of	of	IN
hvd.rsl868	3015	17	vinegar	vinegar	NN
hvd.rsl868	3015	18	,	,	,
hvd.rsl868	3015	19	one	one	CD
hvd.rsl868	3015	20	-	-	HYPH
hvd.rsl868	3015	21	half	half	NN
hvd.rsl868	3015	22	ounce	ounce	NN
hvd.rsl868	3015	23	each	each	DT
hvd.rsl868	3015	24	of	of	IN
hvd.rsl868	3015	25	cinnamon	cinnamon	NN
hvd.rsl868	3015	26	bark	bark	NN
hvd.rsl868	3015	27	and	and	CC
hvd.rsl868	3015	28	whole	whole	JJ
hvd.rsl868	3015	29	cloves	clove	NNS
hvd.rsl868	3015	30	.	.	.
hvd.rsl868	3016	1	Cook	cook	VB
hvd.rsl868	3016	2	in	in	IN
hvd.rsl868	3016	3	this	this	DT
hvd.rsl868	3016	4	till	till	IN
hvd.rsl868	3016	5	the	the	DT
hvd.rsl868	3016	6	skin	skin	NN
hvd.rsl868	3016	7	breaks	break	VBZ
hvd.rsl868	3016	8	nine	nine	CD
hvd.rsl868	3016	9	pounds	pound	NNS
hvd.rsl868	3016	10	of	of	IN
hvd.rsl868	3016	11	firm	firm	JJ
hvd.rsl868	3016	12	,	,	,
hvd.rsl868	3016	13	ripe	ripe	JJ
hvd.rsl868	3016	14	cherries	cherry	NNS
hvd.rsl868	3016	15	.	.	.
hvd.rsl868	3017	1	Chopped	Chopped	NNP
hvd.rsl868	3017	2	Pickle.—One	pickle.—one	CD
hvd.rsl868	3017	3	-	-	HYPH
hvd.rsl868	3017	4	half	half	NN
hvd.rsl868	3017	5	peck	peck	NN
hvd.rsl868	3017	6	green	green	JJ
hvd.rsl868	3017	7	tomatoes	tomato	NNS
hvd.rsl868	3017	8	,	,	,
hvd.rsl868	3017	9	two	two	CD
hvd.rsl868	3017	10	stalks	stalk	NNS
hvd.rsl868	3017	11	of	of	IN
hvd.rsl868	3017	12	celery	celery	NN
hvd.rsl868	3017	13	,	,	,
hvd.rsl868	3017	14	one	one	CD
hvd.rsl868	3017	15	green	green	JJ
hvd.rsl868	3017	16	pepper	pepper	NN
hvd.rsl868	3017	17	,	,	,
hvd.rsl868	3017	18	one	one	CD
hvd.rsl868	3017	19	-	-	HYPH
hvd.rsl868	3017	20	half	half	NN
hvd.rsl868	3017	21	a	a	DT
hvd.rsl868	3017	22	cabbage	cabbage	NN
hvd.rsl868	3017	23	,	,	,
hvd.rsl868	3017	24	three	three	CD
hvd.rsl868	3017	25	large	large	JJ
hvd.rsl868	3017	26	onions	onion	NNS
hvd.rsl868	3017	27	,	,	,
hvd.rsl868	3017	28	all	all	DT
hvd.rsl868	3017	29	chopped	chop	VBN
hvd.rsl868	3017	30	,	,	,
hvd.rsl868	3017	31	to	to	TO
hvd.rsl868	3017	32	which	which	WDT
hvd.rsl868	3017	33	add	add	VB
hvd.rsl868	3017	34	one	one	CD
hvd.rsl868	3017	35	-	-	HYPH
hvd.rsl868	3017	36	half	half	NN
hvd.rsl868	3017	37	a	a	DT
hvd.rsl868	3017	38	cupful	cupful	NN
hvd.rsl868	3017	39	of	of	IN
hvd.rsl868	3017	40	mustard	mustard	NN
hvd.rsl868	3017	41	seed	seed	NN
hvd.rsl868	3017	42	,	,	,
hvd.rsl868	3017	43	two	two	CD
hvd.rsl868	3017	44	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3017	45	of	of	IN
hvd.rsl868	3017	46	celery	celery	NN
hvd.rsl868	3017	47	seed	seed	NN
hvd.rsl868	3017	48	,	,	,
hvd.rsl868	3017	49	one	one	CD
hvd.rsl868	3017	50	-	-	HYPH
hvd.rsl868	3017	51	half	half	NN
hvd.rsl868	3017	52	cupful	cupful	NN
hvd.rsl868	3017	53	of	of	IN
hvd.rsl868	3017	54	brown	brown	JJ
hvd.rsl868	3017	55	sugar	sugar	NN
hvd.rsl868	3017	56	,	,	,
hvd.rsl868	3017	57	one	one	CD
hvd.rsl868	3017	58	-	-	HYPH
hvd.rsl868	3017	59	quarter	quarter	NN
hvd.rsl868	3017	60	cupful	cupful	NN
hvd.rsl868	3017	61	of	of	IN
hvd.rsl868	3017	62	salt	salt	NN
hvd.rsl868	3017	63	,	,	,
hvd.rsl868	3017	64	one	one	CD
hvd.rsl868	3017	65	teaspoonful	teaspoonful	NN
hvd.rsl868	3017	66	of	of	IN
hvd.rsl868	3017	67	black	black	JJ
hvd.rsl868	3017	68	pepper	pepper	NN
hvd.rsl868	3017	69	,	,	,
hvd.rsl868	3017	70	the	the	DT
hvd.rsl868	3017	71	same	same	JJ
hvd.rsl868	3017	72	of	of	IN
hvd.rsl868	3017	73	cinnamon	cinnamon	NN
hvd.rsl868	3017	74	,	,	,
hvd.rsl868	3017	75	one	one	CD
hvd.rsl868	3017	76	saltspoonful	saltspoonful	NN
hvd.rsl868	3017	77	each	each	DT
hvd.rsl868	3017	78	of	of	IN
hvd.rsl868	3017	79	cloves	clove	NNS
hvd.rsl868	3017	80	and	and	CC
hvd.rsl868	3017	81	allspice	allspice	NN
hvd.rsl868	3017	82	and	and	CC
hvd.rsl868	3017	83	one	one	CD
hvd.rsl868	3017	84	quart	quart	NN
hvd.rsl868	3017	85	of	of	IN
hvd.rsl868	3017	86	vinegar	vinegar	NN
hvd.rsl868	3017	87	.	.	.
hvd.rsl868	3018	1	Mix	mix	VB
hvd.rsl868	3018	2	all	all	RB
hvd.rsl868	3018	3	well	well	RB
hvd.rsl868	3018	4	to-	to-	XX
hvd.rsl868	3018	5	gether	gether	XX
hvd.rsl868	3018	6	and	and	CC
hvd.rsl868	3018	7	seal	seal	VB
hvd.rsl868	3018	8	in	in	IN
hvd.rsl868	3018	9	Mason	Mason	NNP
hvd.rsl868	3018	10	jars	jar	NNS
hvd.rsl868	3018	11	.	.	.
hvd.rsl868	3019	1	Will	Will	MD
hvd.rsl868	3019	2	keep	keep	VB
hvd.rsl868	3019	3	perfectly	perfectly	RB
hvd.rsl868	3019	4	.	.	.
hvd.rsl868	3020	1	Chow	Chow	NNP
hvd.rsl868	3020	2	Chow.—Wash	Chow.—Wash	NNP
hvd.rsl868	3020	3	thoroughly	thoroughly	RB
hvd.rsl868	3020	4	and	and	CC
hvd.rsl868	3020	5	chop	chop	VB
hvd.rsl868	3020	6	without	without	IN
hvd.rsl868	3020	7	paring	pare	VBG
hvd.rsl868	3020	8	half	half	PDT
hvd.rsl868	3020	9	a	a	DT
hvd.rsl868	3020	10	peck	peck	NN
hvd.rsl868	3020	11	of	of	IN
hvd.rsl868	3020	12	green	green	JJ
hvd.rsl868	3020	13	tomatoes	tomato	NNS
hvd.rsl868	3020	14	;	;	:
hvd.rsl868	3020	15	chop	chop	VB
hvd.rsl868	3020	16	fine	fine	RB
hvd.rsl868	3020	17	one	one	CD
hvd.rsl868	3020	18	large	large	JJ
hvd.rsl868	3020	19	head	head	NN
hvd.rsl868	3020	20	of	of	IN
hvd.rsl868	3020	21	white	white	JJ
hvd.rsl868	3020	22	cabbage	cabbage	NN
hvd.rsl868	3020	23	;	;	:
hvd.rsl868	3020	24	pare	pare	VB
hvd.rsl868	3020	25	and	and	CC
hvd.rsl868	3020	26	chop	chop	VB
hvd.rsl868	3020	27	six	six	CD
hvd.rsl868	3020	28	large	large	JJ
hvd.rsl868	3020	29	cucumbers	cucumber	NNS
hvd.rsl868	3020	30	;	;	:
hvd.rsl868	3020	31	clean	clean	VB
hvd.rsl868	3020	32	thoroughly	thoroughly	RB
hvd.rsl868	3020	33	and	and	CC
hvd.rsl868	3020	34	cut	cut	VBN
hvd.rsl868	3020	35	into	into	IN
hvd.rsl868	3020	36	small	small	JJ
hvd.rsl868	3020	37	dice	dice	NNS
hvd.rsl868	3020	38	one	one	CD
hvd.rsl868	3020	39	bunch	bunch	NN
hvd.rsl868	3020	40	of	of	IN
hvd.rsl868	3020	41	celery	celery	NN
hvd.rsl868	3020	42	and	and	CC
hvd.rsl868	3020	43	finely	finely	RB
hvd.rsl868	3020	44	chop	chop	VB
hvd.rsl868	3020	45	one	one	CD
hvd.rsl868	3020	46	large	large	JJ
hvd.rsl868	3020	47	white	white	JJ
hvd.rsl868	3020	48	onion	onion	NN
hvd.rsl868	3020	49	.	.	.
hvd.rsl868	3021	1	Mix	mix	VB
hvd.rsl868	3021	2	all	all	DT
hvd.rsl868	3021	3	together	together	RB
hvd.rsl868	3021	4	,	,	,
hvd.rsl868	3021	5	add	add	VB
hvd.rsl868	3021	6	half	half	PDT
hvd.rsl868	3021	7	a	a	DT
hvd.rsl868	3021	8	cup	cup	NN
hvd.rsl868	3021	9	of	of	IN
hvd.rsl868	3021	10	salt	salt	NN
hvd.rsl868	3021	11	and	and	CC
hvd.rsl868	3021	12	let	let	VB
hvd.rsl868	3021	13	stand	stand	VB
hvd.rsl868	3021	14	over	over	IN
hvd.rsl868	3021	15	night	night	NN
hvd.rsl868	3021	16	.	.	.
hvd.rsl868	3022	1	Clean	clean	JJ
hvd.rsl868	3022	2	100	100	CD
hvd.rsl868	3022	3	tiny	tiny	JJ
hvd.rsl868	3022	4	pickles	pickle	NNS
hvd.rsl868	3022	5	and	and	CC
hvd.rsl868	3022	6	fifty	fifty	CD
hvd.rsl868	3022	7	small	small	JJ
hvd.rsl868	3022	8	silver	silver	JJ
hvd.rsl868	3022	9	-	-	HYPH
hvd.rsl868	3022	10	skinned	skinned	JJ
hvd.rsl868	3022	11	onions	onion	NNS
hvd.rsl868	3022	12	;	;	,
hvd.rsl868	3022	13	put	put	VBN
hvd.rsl868	3022	14	into	into	IN
hvd.rsl868	3022	15	separate	separate	JJ
hvd.rsl868	3022	16	jars	jar	NNS
hvd.rsl868	3022	17	,	,	,
hvd.rsl868	3022	18	cover	cover	VBP
hvd.rsl868	3022	19	with	with	IN
hvd.rsl868	3022	20	strong	strong	JJ
hvd.rsl868	3022	21	salt	salt	NN
hvd.rsl868	3022	22	water	water	NN
hvd.rsl868	3022	23	and	and	CC
hvd.rsl868	3022	24	let	let	VB
hvd.rsl868	3022	25	them	-PRON-	PRP
hvd.rsl868	3022	26	stand	stand	VB
hvd.rsl868	3022	27	over	over	IN
hvd.rsl868	3022	28	night	night	NN
hvd.rsl868	3022	29	.	.	.
hvd.rsl868	3023	1	The	the	DT
hvd.rsl868	3023	2	next	next	JJ
hvd.rsl868	3023	3	morning	morning	NN
hvd.rsl868	3023	4	drain	drain	NN
hvd.rsl868	3023	5	the	the	DT
hvd.rsl868	3023	6	first	first	JJ
hvd.rsl868	3023	7	mixture	mixture	NN
hvd.rsl868	3023	8	thoroughly	thoroughly	RB
hvd.rsl868	3023	9	,	,	,
hvd.rsl868	3023	10	wash	wash	VB
hvd.rsl868	3023	11	off	off	RP
hvd.rsl868	3023	12	the	the	DT
hvd.rsl868	3023	13	pickles	pickle	NNS
hvd.rsl868	3023	14	and	and	CC
hvd.rsl868	3023	15	onions	onion	NNS
hvd.rsl868	3023	16	and	and	CC
hvd.rsl868	3023	17	wipe	wipe	VB
hvd.rsl868	3023	18	dry	dry	JJ
hvd.rsl868	3023	19	.	.	.
hvd.rsl868	3024	1	Chop	chop	VB
hvd.rsl868	3024	2	fine	fine	RB
hvd.rsl868	3024	3	one	one	CD
hvd.rsl868	3024	4	large	large	JJ
hvd.rsl868	3024	5	red	red	JJ
hvd.rsl868	3024	6	mango	mango	NN
hvd.rsl868	3024	7	pepper	pepper	NN
hvd.rsl868	3024	8	.	.	.
hvd.rsl868	3025	1	Put	put	VB
hvd.rsl868	3025	2	all	all	DT
hvd.rsl868	3025	3	together	together	RB
hvd.rsl868	3025	4	into	into	IN
hvd.rsl868	3025	5	a	a	DT
hvd.rsl868	3025	6	preserving	preserve	VBG
hvd.rsl868	3025	7	kettle	kettle	NN
hvd.rsl868	3025	8	,	,	,
hvd.rsl868	3025	9	add	add	VB
hvd.rsl868	3025	10	two	two	CD
hvd.rsl868	3025	11	quarts	quart	NNS
hvd.rsl868	3025	12	of	of	IN
hvd.rsl868	3025	13	the	the	DT
hvd.rsl868	3025	14	best	good	JJS
hvd.rsl868	3025	15	cider	cider	NN
hvd.rsl868	3025	16	vinegar	vinegar	NN
hvd.rsl868	3025	17	(	(	-LRB-
hvd.rsl868	3025	18	dilute	dilute	VB
hvd.rsl868	3025	19	somewhat	somewhat	RB
hvd.rsl868	3025	20	if	if	IN
hvd.rsl868	3025	21	very	very	RB
hvd.rsl868	3025	22	strong	strong	JJ
hvd.rsl868	3025	23	)	)	-RRB-
hvd.rsl868	3025	24	,	,	,
hvd.rsl868	3025	25	half	half	PDT
hvd.rsl868	3025	26	a	a	DT
hvd.rsl868	3025	27	pound	pound	NN
hvd.rsl868	3025	28	of	of	IN
hvd.rsl868	3025	29	.	.	.
hvd.rsl868	3026	1	granulated	granulated	JJ
hvd.rsl868	3026	2	sugar	sugar	NN
hvd.rsl868	3026	3	,	,	,
hvd.rsl868	3026	4	half	half	PDT
hvd.rsl868	3026	5	an	an	DT
hvd.rsl868	3026	6	ounce	ounce	NN
hvd.rsl868	3026	7	each	each	DT
hvd.rsl868	3026	8	of	of	IN
hvd.rsl868	3026	9	turmeric	turmeric	NN
hvd.rsl868	3026	10	and	and	CC
hvd.rsl868	3026	11	celery	celery	NN
hvd.rsl868	3026	12	seed	seed	NN
hvd.rsl868	3026	13	,	,	,
hvd.rsl868	3026	14	one	one	CD
hvd.rsl868	3026	15	ounce	ounce	NN
hvd.rsl868	3026	16	of	of	IN
hvd.rsl868	3026	17	ground	ground	NN
hvd.rsl868	3026	18	mustard	mustard	NN
hvd.rsl868	3026	19	seed	seed	NN
hvd.rsl868	3026	20	.	.	.
hvd.rsl868	3027	1	Cook	cook	NN
hvd.rsl868	3027	2	30	30	CD
hvd.rsl868	3027	3	minutes	minute	NNS
hvd.rsl868	3027	4	,	,	,
hvd.rsl868	3027	5	then	then	RB
hvd.rsl868	3027	6	bottle	bottle	VB
hvd.rsl868	3027	7	and	and	CC
hvd.rsl868	3027	8	seal	seal	VB
hvd.rsl868	3027	9	.	.	.
hvd.rsl868	3028	1	English	English	NNP
hvd.rsl868	3028	2	Chow	Chow	NNP
hvd.rsl868	3028	3	Chow.—This	Chow.—This	NNP
hvd.rsl868	3028	4	calls	call	VBZ
hvd.rsl868	3028	5	for	for	IN
hvd.rsl868	3028	6	two	two	CD
hvd.rsl868	3028	7	medium	medium	JJ
hvd.rsl868	3028	8	-	-	HYPH
hvd.rsl868	3028	9	sized	sized	JJ
hvd.rsl868	3028	10	heads	head	NNS
hvd.rsl868	3028	11	of	of	IN
hvd.rsl868	3028	12	firm	firm	JJ
hvd.rsl868	3028	13	white	white	JJ
hvd.rsl868	3028	14	cabbage	cabbage	NN
hvd.rsl868	3028	15	,	,	,
hvd.rsl868	3028	16	half	half	PDT
hvd.rsl868	3028	17	a	a	DT
hvd.rsl868	3028	18	peck	peck	NN
hvd.rsl868	3028	19	of	of	IN
hvd.rsl868	3028	20	green	green	JJ
hvd.rsl868	3028	21	tomatoes	tomato	NNS
hvd.rsl868	3028	22	,	,	,
hvd.rsl868	3028	23	two	two	CD
hvd.rsl868	3028	24	quarts	quart	NNS
hvd.rsl868	3028	25	of	of	IN
hvd.rsl868	3028	26	firm	firm	JJ
hvd.rsl868	3028	27	ripe	ripe	JJ
hvd.rsl868	3028	28	tomatoes	tomato	NNS
hvd.rsl868	3028	29	,	,	,
hvd.rsl868	3028	30	half	half	PDT
hvd.rsl868	3028	31	a	a	DT
hvd.rsl868	3028	32	dozen	dozen	NN
hvd.rsl868	3028	33	green	green	JJ
hvd.rsl868	3028	34	peppers	pepper	NNS
hvd.rsl868	3028	35	and	and	CC
hvd.rsl868	3028	36	two	two	CD
hvd.rsl868	3028	37	red	red	JJ
hvd.rsl868	3028	38	peppers	pepper	NNS
hvd.rsl868	3028	39	.	.	.
hvd.rsl868	3029	1	Chop	chop	VB
hvd.rsl868	3029	2	all	all	RB
hvd.rsl868	3029	3	together	together	RB
hvd.rsl868	3029	4	as	as	RB
hvd.rsl868	3029	5	fine	fine	RB
hvd.rsl868	3029	6	as	as	IN
hvd.rsl868	3029	7	you	-PRON-	PRP
hvd.rsl868	3029	8	can	can	MD
hvd.rsl868	3029	9	,	,	,
hvd.rsl868	3029	10	and	and	CC
hvd.rsl868	3029	11	pack	pack	VB
hvd.rsl868	3029	12	the	the	DT
hvd.rsl868	3029	13	mixture	mixture	NN
hvd.rsl868	3029	14	in	in	IN
hvd.rsl868	3029	15	layers	layer	NNS
hvd.rsl868	3029	16	of	of	IN
hvd.rsl868	3029	17	salt	salt	NN
hvd.rsl868	3029	18	.	.	.
hvd.rsl868	3030	1	Put	put	VB
hvd.rsl868	3030	2	it	-PRON-	PRP
hvd.rsl868	3030	3	in	in	IN
hvd.rsl868	3030	4	a	a	DT
hvd.rsl868	3030	5	coarse	coarse	JJ
hvd.rsl868	3030	6	bag	bag	NN
hvd.rsl868	3030	7	of	of	IN
hvd.rsl868	3030	8	burlap	burlap	NN
hvd.rsl868	3030	9	or	or	CC
hvd.rsl868	3030	10	some	some	DT
hvd.rsl868	3030	11	rough	rough	JJ
hvd.rsl868	3030	12	material	material	NN
hvd.rsl868	3030	13	.	.	.
hvd.rsl868	3031	1	Lay	lay	VB
hvd.rsl868	3031	2	it	-PRON-	PRP
hvd.rsl868	3031	3	over	over	IN
hvd.rsl868	3031	4	a	a	DT
hvd.rsl868	3031	5	rack	rack	NN
hvd.rsl868	3031	6	placed	place	VBN
hvd.rsl868	3031	7	upon	upon	IN
hvd.rsl868	3031	8	a	a	DT
hvd.rsl868	3031	9	deep	deep	JJ
hvd.rsl868	3031	10	keg	keg	NN
hvd.rsl868	3031	11	or	or	CC
hvd.rsl868	3031	12	jar	jar	NN
hvd.rsl868	3031	13	and	and	CC
hvd.rsl868	3031	14	put	put	VB
hvd.rsl868	3031	15	a	a	DT
hvd.rsl868	3031	16	heavy	heavy	JJ
hvd.rsl868	3031	17	press	press	NN
hvd.rsl868	3031	18	upon	upon	IN
hvd.rsl868	3031	19	it	-PRON-	PRP
hvd.rsl868	3031	20	.	.	.
hvd.rsl868	3032	1	Let	let	VB
hvd.rsl868	3032	2	it	-PRON-	PRP
hvd.rsl868	3032	3	drain	drain	VB
hvd.rsl868	3032	4	in	in	IN
hvd.rsl868	3032	5	this	this	DT
hvd.rsl868	3032	6	way	way	NN
hvd.rsl868	3032	7	over	over	IN
hvd.rsl868	3032	8	night	night	NN
hvd.rsl868	3032	9	,	,	,
hvd.rsl868	3032	10	or	or	CC
hvd.rsl868	3032	11	for	for	IN
hvd.rsl868	3032	12	24	24	CD
hvd.rsl868	3032	13	hours	hour	NNS
hvd.rsl868	3032	14	.	.	.
hvd.rsl868	3033	1	A	a	DT
hvd.rsl868	3033	2	pint	pint	NN
hvd.rsl868	3033	3	and	and	CC
hvd.rsl868	3033	4	a	a	DT
hvd.rsl868	3033	5	half	half	NN
hvd.rsl868	3033	6	of	of	IN
hvd.rsl868	3033	7	sugar	sugar	NN
hvd.rsl868	3033	8	,	,	,
hvd.rsl868	3033	9	half	half	PDT
hvd.rsl868	3033	10	a	a	DT
hvd.rsl868	3033	11	cup	cup	NN
hvd.rsl868	3033	12	of	of	IN
hvd.rsl868	3033	13	grated	grate	VBN
hvd.rsl868	3033	14	horseradish	horseradish	NN
hvd.rsl868	3033	15	,	,	,
hvd.rsl868	3033	16	half	half	PDT
hvd.rsl868	3033	17	a	a	DT
hvd.rsl868	3033	18	teaspoonful	teaspoonful	NN
hvd.rsl868	3033	19	of	of	IN
hvd.rsl868	3033	20	ground	ground	NN
hvd.rsl868	3033	21	black	black	JJ
hvd.rsl868	3033	22	pepper	pepper	NN
hvd.rsl868	3033	23	,	,	,
hvd.rsl868	3033	24	half	half	PDT
hvd.rsl868	3033	25	an	an	DT
hvd.rsl868	3033	26	even	even	JJ
hvd.rsl868	3033	27	teaspoonful	teaspoonful	NN
hvd.rsl868	3033	28	of	of	IN
hvd.rsl868	3033	29	ground	ground	NN
hvd.rsl868	3033	30	mustard	mustard	NN
hvd.rsl868	3033	31	,	,	,
hvd.rsl868	3033	32	an	an	DT
hvd.rsl868	3033	33	ounce	ounce	NN
hvd.rsl868	3033	34	of	of	IN
hvd.rsl868	3033	35	white	white	JJ
hvd.rsl868	3033	36	mustard	mustard	NN
hvd.rsl868	3033	37	seed	seed	NN
hvd.rsl868	3033	38	,	,	,
hvd.rsl868	3033	39	an	an	DT
hvd.rsl868	3033	40	ounce	ounce	NN
hvd.rsl868	3033	41	of	of	IN
hvd.rsl868	3033	42	celery	celery	NN
hvd.rsl868	3033	43	seed	seed	NN
hvd.rsl868	3033	44	,	,	,
hvd.rsl868	3033	45	a	a	DT
hvd.rsl868	3033	46	tablespoonful	tablespoonful	NN
hvd.rsl868	3033	47	of	of	IN
hvd.rsl868	3033	48	ground	ground	NN
hvd.rsl868	3033	49	mace	mace	NN
hvd.rsl868	3033	50	and	and	CC
hvd.rsl868	3033	51	,	,	,
hvd.rsl868	3033	52	finally	finally	RB
hvd.rsl868	3033	53	,	,	,
hvd.rsl868	3033	54	a	a	DT
hvd.rsl868	3033	55	gill	gill	NN
hvd.rsl868	3033	56	of	of	IN
hvd.rsl868	3033	57	Dutch	dutch	JJ
hvd.rsl868	3033	58	mustard	mustard	NN
hvd.rsl868	3033	59	compose	compose	VBP
hvd.rsl868	3033	60	the	the	DT
hvd.rsl868	3033	61	seasonings	seasoning	NNS
hvd.rsl868	3033	62	and	and	CC
hvd.rsl868	3033	63	must	must	MD
hvd.rsl868	3033	64	be	be	VB
hvd.rsl868	3033	65	added	add	VBN
hvd.rsl868	3033	66	to	to	IN
hvd.rsl868	3033	67	the	the	DT
hvd.rsl868	3033	68	mixture	mixture	NN
hvd.rsl868	3033	69	.	.	.
hvd.rsl868	3034	1	After	after	IN
hvd.rsl868	3034	2	it	-PRON-	PRP
hvd.rsl868	3034	3	has	have	VBZ
hvd.rsl868	3034	4	drained	drain	VBN
hvd.rsl868	3034	5	sufficiently	sufficiently	RB
hvd.rsl868	3034	6	moisten	moisten	VB
hvd.rsl868	3034	7	the	the	DT
hvd.rsl868	3034	8	whole	whole	NN
hvd.rsl868	3034	9	with	with	IN
hvd.rsl868	3034	10	enough	enough	JJ
hvd.rsl868	3034	11	good	good	JJ
hvd.rsl868	3034	12	cider	cider	NN
hvd.rsl868	3034	13	vinegar	vinegar	NN
hvd.rsl868	3034	14	scantily	scantily	RB
hvd.rsl868	3034	15	to	to	TO
hvd.rsl868	3034	16	cover	cover	VB
hvd.rsl868	3034	17	it	-PRON-	PRP
hvd.rsl868	3034	18	.	.	.
hvd.rsl868	3035	1	This	this	DT
hvd.rsl868	3035	2	chow	chow	NN
hvd.rsl868	3035	3	chow	chow	NN
hvd.rsl868	3035	4	requires	require	VBZ
hvd.rsl868	3035	5	no	no	DT
hvd.rsl868	3035	6	cooking	cooking	NN
hvd.rsl868	3035	7	and	and	CC
hvd.rsl868	3035	8	does	do	VBZ
hvd.rsl868	3035	9	not	not	RB
hvd.rsl868	3035	10	have	have	VB
hvd.rsl868	3035	11	to	to	TO
hvd.rsl868	3035	12	be	be	VB
hvd.rsl868	3035	13	put	put	VBN
hvd.rsl868	3035	14	up	up	RP
hvd.rsl868	3035	15	in	in	IN
hvd.rsl868	3035	16	sealed	sealed	JJ
hvd.rsl868	3035	17	jars	jar	NNS
hvd.rsl868	3035	18	.	.	.
hvd.rsl868	3036	1	A	a	DT
hvd.rsl868	3036	2	stone	stone	NN
hvd.rsl868	3036	3	crock	crock	NN
hvd.rsl868	3036	4	is	be	VBZ
hvd.rsl868	3036	5	all	all	DT
hvd.rsl868	3036	6	sufficient	sufficient	JJ
hvd.rsl868	3036	7	,	,	,
hvd.rsl868	3036	8	if	if	IN
hvd.rsl868	3036	9	kept	keep	VBN
hvd.rsl868	3036	10	in	in	IN
hvd.rsl868	3036	11	a	a	DT
hvd.rsl868	3036	12	cold	cold	JJ
hvd.rsl868	3036	13	,	,	,
hvd.rsl868	3036	14	dry	dry	JJ
hvd.rsl868	3036	15	place	place	NN
hvd.rsl868	3036	16	.	.	.
hvd.rsl868	3037	1	THE	the	DT
hvd.rsl868	3037	2	RURAL	rural	JJ
hvd.rsl868	3037	3	COOK	COOK	NNP
hvd.rsl868	3037	4	BOOK	BOOK	NNP
hvd.rsl868	3037	5	.	.	.
hvd.rsl868	3038	1	1S9	1s9	CD
hvd.rsl868	3038	2	Virginia	Virginia	NNP
hvd.rsl868	3038	3	Chow	Chow	NNP
hvd.rsl868	3038	4	Chow.—This	Chow.—This	NNP
hvd.rsl868	3038	5	is	be	VBZ
hvd.rsl868	3038	6	an	an	DT
hvd.rsl868	3038	7	old	old	JJ
hvd.rsl868	3038	8	recipe	recipe	NN
hvd.rsl868	3038	9	.	.	.
hvd.rsl868	3039	1	One	one	CD
hvd.rsl868	3039	2	peck	peck	NN
hvd.rsl868	3039	3	each	each	DT
hvd.rsl868	3039	4	of	of	IN
hvd.rsl868	3039	5	green	green	JJ
hvd.rsl868	3039	6	and	and	CC
hvd.rsl868	3039	7	ripe	ripe	JJ
hvd.rsl868	3039	8	tomatoes	tomato	NNS
hvd.rsl868	3039	9	,	,	,
hvd.rsl868	3039	10	one	one	CD
hvd.rsl868	3039	11	large	large	JJ
hvd.rsl868	3039	12	,	,	,
hvd.rsl868	3039	13	firm	firm	JJ
hvd.rsl868	3039	14	head	head	NN
hvd.rsl868	3039	15	of	of	IN
hvd.rsl868	3039	16	cabbage	cabbage	NN
hvd.rsl868	3039	17	,	,	,
hvd.rsl868	3039	18	six	six	CD
hvd.rsl868	3039	19	each	each	DT
hvd.rsl868	3039	20	of	of	IN
hvd.rsl868	3039	21	green	green	JJ
hvd.rsl868	3039	22	and	and	CC
hvd.rsl868	3039	23	ripe	ripe	JJ
hvd.rsl868	3039	24	peppers	pepper	NNS
hvd.rsl868	3039	25	,	,	,
hvd.rsl868	3039	26	six	six	CD
hvd.rsl868	3039	27	large	large	JJ
hvd.rsl868	3039	28	white	white	JJ
hvd.rsl868	3039	29	onions	onion	NNS
hvd.rsl868	3039	30	and	and	CC
hvd.rsl868	3039	31	two	two	CD
hvd.rsl868	3039	32	bunches	bunche	NNS
hvd.rsl868	3039	33	of	of	IN
hvd.rsl868	3039	34	celery	celery	NN
hvd.rsl868	3039	35	.	.	.
hvd.rsl868	3040	1	Chop	chop	VB
hvd.rsl868	3040	2	the	the	DT
hvd.rsl868	3040	3	vegetables	vegetable	NNS
hvd.rsl868	3040	4	fine	fine	JJ
hvd.rsl868	3040	5	,	,	,
hvd.rsl868	3040	6	sprinkle	sprinkle	VB
hvd.rsl868	3040	7	over	over	RP
hvd.rsl868	3040	8	them	-PRON-	PRP
hvd.rsl868	3040	9	a	a	DT
hvd.rsl868	3040	10	cupful	cupful	NN
hvd.rsl868	3040	11	of	of	IN
hvd.rsl868	3040	12	coarse	coarse	JJ
hvd.rsl868	3040	13	salt	salt	NN
hvd.rsl868	3040	14	and	and	CC
hvd.rsl868	3040	15	let	let	VB
hvd.rsl868	3040	16	them	-PRON-	PRP
hvd.rsl868	3040	17	soak	soak	VB
hvd.rsl868	3040	18	24	24	CD
hvd.rsl868	3040	19	hours	hour	NNS
hvd.rsl868	3040	20	.	.	.
hvd.rsl868	3041	1	Drain	drain	VB
hvd.rsl868	3041	2	all	all	PDT
hvd.rsl868	3041	3	the	the	DT
hvd.rsl868	3041	4	liquid	liquid	NN
hvd.rsl868	3041	5	off	off	RP
hvd.rsl868	3041	6	,	,	,
hvd.rsl868	3041	7	cover	cover	VB
hvd.rsl868	3041	8	with	with	IN
hvd.rsl868	3041	9	best	good	JJS
hvd.rsl868	3041	10	cider	cider	NN
hvd.rsl868	3041	11	vinegar	vinegar	NN
hvd.rsl868	3041	12	,	,	,
hvd.rsl868	3041	13	stir	stir	VB
hvd.rsl868	3041	14	in	in	IN
hvd.rsl868	3041	15	one	one	CD
hvd.rsl868	3041	16	pound	pound	NN
hvd.rsl868	3041	17	of	of	IN
hvd.rsl868	3041	18	dark	dark	JJ
hvd.rsl868	3041	19	brown	brown	JJ
hvd.rsl868	3041	20	sugar	sugar	NN
hvd.rsl868	3041	21	,	,	,
hvd.rsl868	3041	22	one	one	CD
hvd.rsl868	3041	23	-	-	HYPH
hvd.rsl868	3041	24	half	half	NN
hvd.rsl868	3041	25	cupful	cupful	NN
hvd.rsl868	3041	26	of	of	IN
hvd.rsl868	3041	27	grated	grate	VBN
hvd.rsl868	3041	28	horse	horse	NN
hvd.rsl868	3041	29	-	-	HYPH
hvd.rsl868	3041	30	radish	radish	NN
hvd.rsl868	3041	31	,	,	,
hvd.rsl868	3041	32	two	two	CD
hvd.rsl868	3041	33	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3041	34	of	of	IN
hvd.rsl868	3041	35	white	white	NNP
hvd.rsl868	3041	36	mustard	mustard	NN
hvd.rsl868	3041	37	seed	seed	NN
hvd.rsl868	3041	38	,	,	,
hvd.rsl868	3041	39	one	one	CD
hvd.rsl868	3041	40	tablespoonful	tablespoonful	NN
hvd.rsl868	3041	41	of	of	IN
hvd.rsl868	3041	42	ground	ground	NN
hvd.rsl868	3041	43	ginger	ginger	NN
hvd.rsl868	3041	44	,	,	,
hvd.rsl868	3041	45	one	one	CD
hvd.rsl868	3041	46	teaspoonful	teaspoonful	NN
hvd.rsl868	3041	47	of	of	IN
hvd.rsl868	3041	48	ground	ground	NN
hvd.rsl868	3041	49	cloves	clove	NNS
hvd.rsl868	3041	50	and	and	CC
hvd.rsl868	3041	51	the	the	DT
hvd.rsl868	3041	52	same	same	JJ
hvd.rsl868	3041	53	amount	amount	NN
hvd.rsl868	3041	54	of	of	IN
hvd.rsl868	3041	55	allspice	allspice	NN
hvd.rsl868	3041	56	.	.	.
hvd.rsl868	3042	1	Let	let	VB
hvd.rsl868	3042	2	the	the	DT
hvd.rsl868	3042	3	pickle	pickle	NN
hvd.rsl868	3042	4	come	come	VB
hvd.rsl868	3042	5	slowly	slowly	RB
hvd.rsl868	3042	6	to	to	IN
hvd.rsl868	3042	7	the	the	DT
hvd.rsl868	3042	8	boiling	boiling	NN
hvd.rsl868	3042	9	point	point	NN
hvd.rsl868	3042	10	,	,	,
hvd.rsl868	3042	11	then	then	RB
hvd.rsl868	3042	12	remove	remove	VB
hvd.rsl868	3042	13	to	to	IN
hvd.rsl868	3042	14	the	the	DT
hvd.rsl868	3042	15	back	back	NN
hvd.rsl868	3042	16	of	of	IN
hvd.rsl868	3042	17	the	the	DT
hvd.rsl868	3042	18	range	range	NN
hvd.rsl868	3042	19	and	and	CC
hvd.rsl868	3042	20	let	let	VB
hvd.rsl868	3042	21	it	-PRON-	PRP
hvd.rsl868	3042	22	stand	stand	VB
hvd.rsl868	3042	23	for	for	IN
hvd.rsl868	3042	24	one	one	CD
hvd.rsl868	3042	25	hour	hour	NN
hvd.rsl868	3042	26	.	.	.
hvd.rsl868	3043	1	Seal	seal	VB
hvd.rsl868	3043	2	up	up	RP
hvd.rsl868	3043	3	in	in	IN
hvd.rsl868	3043	4	Mason	Mason	NNP
hvd.rsl868	3043	5	jars	jar	NNS
hvd.rsl868	3043	6	,	,	,
hvd.rsl868	3043	7	and	and	CC
hvd.rsl868	3043	8	it	-PRON-	PRP
hvd.rsl868	3043	9	will	will	MD
hvd.rsl868	3043	10	be	be	VB
hvd.rsl868	3043	11	ready	ready	JJ
hvd.rsl868	3043	12	for	for	IN
hvd.rsl868	3043	13	use	use	NN
hvd.rsl868	3043	14	in	in	IN
hvd.rsl868	3043	15	a	a	DT
hvd.rsl868	3043	16	week	week	NN
hvd.rsl868	3043	17	,	,	,
hvd.rsl868	3043	18	but	but	CC
hvd.rsl868	3043	19	will	will	MD
hvd.rsl868	3043	20	improve	improve	VB
hvd.rsl868	3043	21	with	with	IN
hvd.rsl868	3043	22	age	age	NN
hvd.rsl868	3043	23	.	.	.
hvd.rsl868	3044	1	Corn	corn	NN
hvd.rsl868	3044	2	and	and	CC
hvd.rsl868	3044	3	Cabbage.—Cut	Cabbage.—Cut	VBZ
hvd.rsl868	3044	4	the	the	DT
hvd.rsl868	3044	5	kernels	kernel	NNS
hvd.rsl868	3044	6	from	from	IN
hvd.rsl868	3044	7	12	12	CD
hvd.rsl868	3044	8	large	large	JJ
hvd.rsl868	3044	9	ears	ear	NNS
hvd.rsl868	3044	10	of	of	IN
hvd.rsl868	3044	11	'	'	``
hvd.rsl868	3044	12	corn	corn	NN
hvd.rsl868	3044	13	,	,	,
hvd.rsl868	3044	14	add	add	VB
hvd.rsl868	3044	15	as	as	RB
hvd.rsl868	3044	16	much	much	JJ
hvd.rsl868	3044	17	chopped	chop	VBN
hvd.rsl868	3044	18	cabbage	cabbage	NN
hvd.rsl868	3044	19	as	as	IN
hvd.rsl868	3044	20	there	there	EX
hvd.rsl868	3044	21	is	be	VBZ
hvd.rsl868	3044	22	cut	cut	VBN
hvd.rsl868	3044	23	corn	corn	NN
hvd.rsl868	3044	24	,	,	,
hvd.rsl868	3044	25	one	one	CD
hvd.rsl868	3044	26	large	large	JJ
hvd.rsl868	3044	27	sweet	sweet	JJ
hvd.rsl868	3044	28	pepper	pepper	NN
hvd.rsl868	3044	29	freed	free	VBN
hvd.rsl868	3044	30	from	from	IN
hvd.rsl868	3044	31	seeds	seed	NNS
hvd.rsl868	3044	32	and	and	CC
hvd.rsl868	3044	33	chopped	chop	VBN
hvd.rsl868	3044	34	,	,	,
hvd.rsl868	3044	35	one	one	CD
hvd.rsl868	3044	36	cupful	cupful	NN
hvd.rsl868	3044	37	of	of	IN
hvd.rsl868	3044	38	brown	brown	JJ
hvd.rsl868	3044	39	sugar	sugar	NN
hvd.rsl868	3044	40	,	,	,
hvd.rsl868	3044	41	two	two	CD
hvd.rsl868	3044	42	table-	table-	NN
hvd.rsl868	3044	43	spoonfuls	spoonful	NNS
hvd.rsl868	3044	44	of	of	IN
hvd.rsl868	3044	45	salt	salt	NN
hvd.rsl868	3044	46	,	,	,
hvd.rsl868	3044	47	one	one	CD
hvd.rsl868	3044	48	-	-	HYPH
hvd.rsl868	3044	49	half	half	NN
hvd.rsl868	3044	50	tablespoonful	tablespoonful	NN
hvd.rsl868	3044	51	of	of	IN
hvd.rsl868	3044	52	ground	ground	NN
hvd.rsl868	3044	53	mustard	mustard	NN
hvd.rsl868	3044	54	and	and	CC
hvd.rsl868	3044	55	one	one	CD
hvd.rsl868	3044	56	quart	quart	NN
hvd.rsl868	3044	57	of	of	IN
hvd.rsl868	3044	58	vinegar	vinegar	NN
hvd.rsl868	3044	59	.	.	.
hvd.rsl868	3045	1	Bring	bring	VB
hvd.rsl868	3045	2	all	all	DT
hvd.rsl868	3045	3	to	to	IN
hvd.rsl868	3045	4	a	a	DT
hvd.rsl868	3045	5	boil	boil	NN
hvd.rsl868	3045	6	and	and	CC
hvd.rsl868	3045	7	then	then	RB
hvd.rsl868	3045	8	can	can	MD
hvd.rsl868	3045	9	.	.	.
hvd.rsl868	3046	1	Corn	corn	NN
hvd.rsl868	3046	2	Relish.—Chop	Relish.—Chop	NNP
hvd.rsl868	3046	3	one	one	CD
hvd.rsl868	3046	4	head	head	NN
hvd.rsl868	3046	5	of	of	IN
hvd.rsl868	3046	6	cabbage	cabbage	NN
hvd.rsl868	3046	7	;	;	:
hvd.rsl868	3046	8	sprinkle	sprinkle	VB
hvd.rsl868	3046	9	over	over	RP
hvd.rsl868	3046	10	it	-PRON-	PRP
hvd.rsl868	3046	11	two	two	CD
hvd.rsl868	3046	12	table-	table-	NN
hvd.rsl868	3046	13	spoonfuls	spoonful	NNS
hvd.rsl868	3046	14	of	of	IN
hvd.rsl868	3046	15	salt	salt	NN
hvd.rsl868	3046	16	and	and	CC
hvd.rsl868	3046	17	let	let	VB
hvd.rsl868	3046	18	stand	stand	VB
hvd.rsl868	3046	19	over	over	IN
hvd.rsl868	3046	20	night	night	NN
hvd.rsl868	3046	21	.	.	.
hvd.rsl868	3047	1	Cut	cut	VB
hvd.rsl868	3047	2	the	the	DT
hvd.rsl868	3047	3	kernels	kernel	NNS
hvd.rsl868	3047	4	from	from	IN
hvd.rsl868	3047	5	12	12	CD
hvd.rsl868	3047	6	ears	ear	NNS
hvd.rsl868	3047	7	of	of	IN
hvd.rsl868	3047	8	corn	corn	NN
hvd.rsl868	3047	9	;	;	:
hvd.rsl868	3047	10	chop	chop	VB
hvd.rsl868	3047	11	three	three	CD
hvd.rsl868	3047	12	peppers	pepper	NNS
hvd.rsl868	3047	13	.	.	.
hvd.rsl868	3048	1	Mix	mix	VB
hvd.rsl868	3048	2	all	all	RB
hvd.rsl868	3048	3	together	together	RB
hvd.rsl868	3048	4	.	.	.
hvd.rsl868	3049	1	Mix	mix	VB
hvd.rsl868	3049	2	with	with	IN
hvd.rsl868	3049	3	them	-PRON-	PRP
hvd.rsl868	3049	4	a	a	DT
hvd.rsl868	3049	5	little	little	JJ
hvd.rsl868	3049	6	celery	celery	NN
hvd.rsl868	3049	7	seed	seed	NN
hvd.rsl868	3049	8	;	;	,
hvd.rsl868	3049	9	grated	grated	JJ
hvd.rsl868	3049	10	horseradish	horseradish	NN
hvd.rsl868	3049	11	,	,	,
hvd.rsl868	3049	12	or	or	CC
hvd.rsl868	3049	13	both	both	DT
hvd.rsl868	3049	14	if	if	IN
hvd.rsl868	3049	15	liked	like	VBN
hvd.rsl868	3049	16	,	,	,
hvd.rsl868	3049	17	though	though	IN
hvd.rsl868	3049	18	neither	neither	DT
hvd.rsl868	3049	19	are	be	VBP
hvd.rsl868	3049	20	needed	need	VBN
hvd.rsl868	3049	21	to	to	TO
hvd.rsl868	3049	22	insure	insure	VB
hvd.rsl868	3049	23	the	the	DT
hvd.rsl868	3049	24	keeping	keep	VBG
hvd.rsl868	3049	25	qualities	quality	NNS
hvd.rsl868	3049	26	of	of	IN
hvd.rsl868	3049	27	the	the	DT
hvd.rsl868	3049	28	relish	relish	NN
hvd.rsl868	3049	29	.	.	.
hvd.rsl868	3050	1	Bring	bring	VB
hvd.rsl868	3050	2	two	two	CD
hvd.rsl868	3050	3	quarts	quart	NNS
hvd.rsl868	3050	4	of	of	IN
hvd.rsl868	3050	5	vinegar	vinegar	NN
hvd.rsl868	3050	6	to	to	IN
hvd.rsl868	3050	7	boiling	boil	VBG
hvd.rsl868	3050	8	heat	heat	NN
hvd.rsl868	3050	9	;	;	:
hvd.rsl868	3050	10	add	add	VB
hvd.rsl868	3050	11	one	one	CD
hvd.rsl868	3050	12	cup	cup	NN
hvd.rsl868	3050	13	of	of	IN
hvd.rsl868	3050	14	sugar	sugar	NN
hvd.rsl868	3050	15	and	and	CC
hvd.rsl868	3050	16	a	a	DT
hvd.rsl868	3050	17	quarter	quarter	NN
hvd.rsl868	3050	18	of	of	IN
hvd.rsl868	3050	19	a	a	DT
hvd.rsl868	3050	20	pound	pound	NN
hvd.rsl868	3050	21	of	of	IN
hvd.rsl868	3050	22	mustard	mustard	NN
hvd.rsl868	3050	23	that	that	WDT
hvd.rsl868	3050	24	has	have	VBZ
hvd.rsl868	3050	25	been	be	VBN
hvd.rsl868	3050	26	rubbed	rub	VBN
hvd.rsl868	3050	27	smooth	smooth	JJ
hvd.rsl868	3050	28	in	in	IN
hvd.rsl868	3050	29	a	a	DT
hvd.rsl868	3050	30	little	little	JJ
hvd.rsl868	3050	31	cold	cold	JJ
hvd.rsl868	3050	32	vinegar	vinegar	NN
hvd.rsl868	3050	33	.	.	.
hvd.rsl868	3051	1	Pour	pour	VB
hvd.rsl868	3051	2	this	this	DT
hvd.rsl868	3051	3	hot	hot	JJ
hvd.rsl868	3051	4	dressing	dressing	NN
hvd.rsl868	3051	5	over	over	IN
hvd.rsl868	3051	6	the	the	DT
hvd.rsl868	3051	7	mixture	mixture	NN
hvd.rsl868	3051	8	;	;	:
hvd.rsl868	3051	9	stir	stir	VB
hvd.rsl868	3051	10	until	until	IN
hvd.rsl868	3051	11	well	well	RB
hvd.rsl868	3051	12	mixed	mixed	JJ
hvd.rsl868	3051	13	;	;	:
hvd.rsl868	3051	14	put	put	VBN
hvd.rsl868	3051	15	in	in	IN
hvd.rsl868	3051	16	glass	glass	NN
hvd.rsl868	3051	17	jars	jar	NNS
hvd.rsl868	3051	18	,	,	,
hvd.rsl868	3051	19	or	or	CC
hvd.rsl868	3051	20	small	small	JJ
hvd.rsl868	3051	21	jars	jar	NNS
hvd.rsl868	3051	22	.	.	.
hvd.rsl868	3052	1	Corn	corn	NN
hvd.rsl868	3052	2	Salad.—Eighteen	Salad.—Eighteen	VBD
hvd.rsl868	3052	3	large	large	JJ
hvd.rsl868	3052	4	ears	ear	NNS
hvd.rsl868	3052	5	corn	corn	NN
hvd.rsl868	3052	6	,	,	,
hvd.rsl868	3052	7	one	one	CD
hvd.rsl868	3052	8	head	head	NN
hvd.rsl868	3052	9	cabbage	cabbage	NN
hvd.rsl868	3052	10	,	,	,
hvd.rsl868	3052	11	one	one	CD
hvd.rsl868	3052	12	-	-	HYPH
hvd.rsl868	3052	13	fourth	fourth	JJ
hvd.rsl868	3052	14	pound	pound	NN
hvd.rsl868	3052	15	ground	ground	NN
hvd.rsl868	3052	16	mustard	mustard	NN
hvd.rsl868	3052	17	,	,	,
hvd.rsl868	3052	18	four	four	CD
hvd.rsl868	3052	19	red	red	JJ
hvd.rsl868	3052	20	peppers	pepper	NNS
hvd.rsl868	3052	21	(	(	-LRB-
hvd.rsl868	3052	22	chopped	chop	VBN
hvd.rsl868	3052	23	)	)	-RRB-
hvd.rsl868	3052	24	,	,	,
hvd.rsl868	3052	25	one	one	CD
hvd.rsl868	3052	26	-	-	HYPH
hvd.rsl868	3052	27	half	half	NN
hvd.rsl868	3052	28	cup.salt	cup.salt	NNP
hvd.rsl868	3052	29	,	,	,
hvd.rsl868	3052	30	one	one	CD
hvd.rsl868	3052	31	and	and	CC
hvd.rsl868	3052	32	two	two	CD
hvd.rsl868	3052	33	-	-	HYPH
hvd.rsl868	3052	34	thirds	third	NNS
hvd.rsl868	3052	35	cup	cup	NN
hvd.rsl868	3052	36	sugar	sugar	NN
hvd.rsl868	3052	37	,	,	,
hvd.rsl868	3052	38	two	two	CD
hvd.rsl868	3052	39	quarts	quart	NNS
hvd.rsl868	3052	40	vinegar	vinegar	NN
hvd.rsl868	3052	41	.	.	.
hvd.rsl868	3053	1	Corn	corn	NN
hvd.rsl868	3053	2	is	be	VBZ
hvd.rsl868	3053	3	shaved	shave	VBN
hvd.rsl868	3053	4	from	from	IN
hvd.rsl868	3053	5	cob	cob	NN
hvd.rsl868	3053	6	,	,	,
hvd.rsl868	3053	7	cabbage	cabbage	NN
hvd.rsl868	3053	8	and	and	CC
hvd.rsl868	3053	9	peppers	pepper	NNS
hvd.rsl868	3053	10	chopped	chop	VBN
hvd.rsl868	3053	11	and	and	CC
hvd.rsl868	3053	12	all	all	DT
hvd.rsl868	3053	13	ingredients	ingredient	NNS
hvd.rsl868	3053	14	thoroughly	thoroughly	RB
hvd.rsl868	3053	15	mixed	mixed	JJ
hvd.rsl868	3053	16	.	.	.
hvd.rsl868	3054	1	It	-PRON-	PRP
hvd.rsl868	3054	2	is	be	VBZ
hvd.rsl868	3054	3	then	then	RB
hvd.rsl868	3054	4	cooked	cook	VBN
hvd.rsl868	3054	5	one	one	CD
hvd.rsl868	3054	6	hour	hour	NN
hvd.rsl868	3054	7	.	.	.
hvd.rsl868	3055	1	By	by	IN
hvd.rsl868	3055	2	cooking	cook	VBG
hvd.rsl868	3055	3	in	in	IN
hvd.rsl868	3055	4	oven	oven	NN
hvd.rsl868	3055	5	it	-PRON-	PRP
hvd.rsl868	3055	6	need	nee	MD
hvd.rsl868	3055	7	not	not	RB
hvd.rsl868	3055	8	be	be	VB
hvd.rsl868	3055	9	stirred	stir	VBN
hvd.rsl868	3055	10	so	so	RB
hvd.rsl868	3055	11	frequently	frequently	RB
hvd.rsl868	3055	12	and	and	CC
hvd.rsl868	3055	13	there	there	EX
hvd.rsl868	3055	14	is	be	VBZ
hvd.rsl868	3055	15	much	much	RB
hvd.rsl868	3055	16	less	less	JJR
hvd.rsl868	3055	17	danger	danger	NN
hvd.rsl868	3055	18	of	of	IN
hvd.rsl868	3055	19	burning	burning	NN
hvd.rsl868	3055	20	.	.	.
hvd.rsl868	3056	1	It	-PRON-	PRP
hvd.rsl868	3056	2	is	be	VBZ
hvd.rsl868	3056	3	canned	can	VBN
hvd.rsl868	3056	4	and	and	CC
hvd.rsl868	3056	5	sealed	seal	VBN
hvd.rsl868	3056	6	while	while	IN
hvd.rsl868	3056	7	hot	hot	JJ
hvd.rsl868	3056	8	.	.	.
hvd.rsl868	3057	1	Pickled	Pickled	NNP
hvd.rsl868	3057	2	Crab	Crab	NNP
hvd.rsl868	3057	3	Apple.—One	apple.—one	CD
hvd.rsl868	3057	4	quart	quart	NN
hvd.rsl868	3057	5	of	of	IN
hvd.rsl868	3057	6	vinegar	vinegar	NN
hvd.rsl868	3057	7	,	,	,
hvd.rsl868	3057	8	three	three	CD
hvd.rsl868	3057	9	pounds	pound	NNS
hvd.rsl868	3057	10	brown	brown	JJ
hvd.rsl868	3057	11	sugar	sugar	NN
hvd.rsl868	3057	12	;	;	:
hvd.rsl868	3057	13	make	make	VB
hvd.rsl868	3057	14	this	this	DT
hvd.rsl868	3057	15	into	into	IN
hvd.rsl868	3057	16	a	a	DT
hvd.rsl868	3057	17	syrup	syrup	NN
hvd.rsl868	3057	18	.	.	.
hvd.rsl868	3058	1	Have	have	VBP
hvd.rsl868	3058	2	the	the	DT
hvd.rsl868	3058	3	apples	apple	NNS
hvd.rsl868	3058	4	in	in	IN
hvd.rsl868	3058	5	a	a	DT
hvd.rsl868	3058	6	gallon	gallon	NN
hvd.rsl868	3058	7	jar	jar	NN
hvd.rsl868	3058	8	or	or	CC
hvd.rsl868	3058	9	one	one	CD
hvd.rsl868	3058	10	of	of	IN
hvd.rsl868	3058	11	size	size	NN
hvd.rsl868	3058	12	that	that	WDT
hvd.rsl868	3058	13	will	will	MD
hvd.rsl868	3058	14	set	set	VB
hvd.rsl868	3058	15	in	in	IN
hvd.rsl868	3058	16	an	an	DT
hvd.rsl868	3058	17	iron	iron	NN
hvd.rsl868	3058	18	kettle	kettle	NN
hvd.rsl868	3058	19	.	.	.
hvd.rsl868	3059	1	Pour	pour	VB
hvd.rsl868	3059	2	this	this	DT
hvd.rsl868	3059	3	syrup	syrup	NN
hvd.rsl868	3059	4	over	over	IN
hvd.rsl868	3059	5	them	-PRON-	PRP
hvd.rsl868	3059	6	,	,	,
hvd.rsl868	3059	7	have	have	VBP
hvd.rsl868	3059	8	seasoning	seasoning	NN
hvd.rsl868	3059	9	tied	tie	VBN
hvd.rsl868	3059	10	in	in	IN
hvd.rsl868	3059	11	small	small	JJ
hvd.rsl868	3059	12	pieces	piece	NNS
hvd.rsl868	3059	13	of	of	IN
hvd.rsl868	3059	14	cheese	cheese	NN
hvd.rsl868	3059	15	cloth	cloth	NN
hvd.rsl868	3059	16	and	and	CC
hvd.rsl868	3059	17	cook	cook	VB
hvd.rsl868	3059	18	with	with	IN
hvd.rsl868	3059	19	the	the	DT
hvd.rsl868	3059	20	rest	rest	NN
hvd.rsl868	3059	21	.	.	.
hvd.rsl868	3060	1	Boil	boil	VB
hvd.rsl868	3060	2	in	in	IN
hvd.rsl868	3060	3	the	the	DT
hvd.rsl868	3060	4	jar	jar	NN
hvd.rsl868	3060	5	until	until	IN
hvd.rsl868	3060	6	a	a	DT
hvd.rsl868	3060	7	fork	fork	NN
hvd.rsl868	3060	8	will	will	MD
hvd.rsl868	3060	9	go	go	VB
hvd.rsl868	3060	10	easily	easily	RB
hvd.rsl868	3060	11	into	into	IN
hvd.rsl868	3060	12	the	the	DT
hvd.rsl868	3060	13	apples	apple	NNS
hvd.rsl868	3060	14	.	.	.
hvd.rsl868	3061	1	The	the	DT
hvd.rsl868	3061	2	juice	juice	NN
hvd.rsl868	3061	3	need	nee	MD
hvd.rsl868	3061	4	not	not	RB
hvd.rsl868	3061	5	cover	cover	VB
hvd.rsl868	3061	6	the	the	DT
hvd.rsl868	3061	7	fruit	fruit	NN
hvd.rsl868	3061	8	at	at	IN
hvd.rsl868	3061	9	first	first	RB
hvd.rsl868	3061	10	,	,	,
hvd.rsl868	3061	11	the	the	DT
hvd.rsl868	3061	12	apples	apple	NNS
hvd.rsl868	3061	13	help	help	VBP
hvd.rsl868	3061	14	make	make	VB
hvd.rsl868	3061	15	more	more	JJR
hvd.rsl868	3061	16	.	.	.
hvd.rsl868	3062	1	This	this	DT
hvd.rsl868	3062	2	keeps	keep	VBZ
hvd.rsl868	3062	3	the	the	DT
hvd.rsl868	3062	4	fruit	fruit	NN
hvd.rsl868	3062	5	whole	whole	NN
hvd.rsl868	3062	6	and	and	CC
hvd.rsl868	3062	7	is	be	VBZ
hvd.rsl868	3062	8	very	very	RB
hvd.rsl868	3062	9	satisfactory	satisfactory	JJ
hvd.rsl868	3062	10	;	;	:
hvd.rsl868	3062	11	it	-PRON-	PRP
hvd.rsl868	3062	12	needs	need	VBZ
hvd.rsl868	3062	13	a	a	DT
hvd.rsl868	3062	14	weight	weight	NN
hvd.rsl868	3062	15	like	like	IN
hvd.rsl868	3062	16	a	a	DT
hvd.rsl868	3062	17	small	small	JJ
hvd.rsl868	3062	18	plate	plate	NN
hvd.rsl868	3062	19	to	to	TO
hvd.rsl868	3062	20	keep	keep	VB
hvd.rsl868	3062	21	apples	apple	NNS
hvd.rsl868	3062	22	under	under	IN
hvd.rsl868	3062	23	the	the	DT
hvd.rsl868	3062	24	liquor	liquor	NN
hvd.rsl868	3062	25	.	.	.
hvd.rsl868	3063	1	Cucumbers	cucumber	NNS
hvd.rsl868	3063	2	in	in	IN
hvd.rsl868	3063	3	Barrels.—Choose	Barrels.—Choose	NNP
hvd.rsl868	3063	4	small	small	JJ
hvd.rsl868	3063	5	cucumbers	cucumber	NNS
hvd.rsl868	3063	6	free	free	JJ
hvd.rsl868	3063	7	from	from	IN
hvd.rsl868	3063	8	spots	spot	NNS
hvd.rsl868	3063	9	.	.	.
hvd.rsl868	3064	1	Put	put	VB
hvd.rsl868	3064	2	a	a	DT
hvd.rsl868	3064	3	layer	layer	NN
hvd.rsl868	3064	4	of	of	IN
hvd.rsl868	3064	5	cucumbers	cucumber	NNS
hvd.rsl868	3064	6	in	in	IN
hvd.rsl868	3064	7	the	the	DT
hvd.rsl868	3064	8	bottom	bottom	NN
hvd.rsl868	3064	9	of	of	IN
hvd.rsl868	3064	10	a	a	DT
hvd.rsl868	3064	11	cask	cask	NN
hvd.rsl868	3064	12	,	,	,
hvd.rsl868	3064	13	then	then	RB
hvd.rsl868	3064	14	a	a	DT
hvd.rsl868	3064	15	layer	layer	NN
hvd.rsl868	3064	16	of	of	IN
hvd.rsl868	3064	17	coarse	coarse	JJ
hvd.rsl868	3064	18	160	160	CD
hvd.rsl868	3064	19	THE	the	DT
hvd.rsl868	3064	20	RURAL	rural	JJ
hvd.rsl868	3064	21	COOK	COOK	NNP
hvd.rsl868	3064	22	BOOK	book	NN
hvd.rsl868	3064	23	.	.	.
hvd.rsl868	3065	1	salt	salt	NN
hvd.rsl868	3065	2	,	,	,
hvd.rsl868	3065	3	about	about	RB
hvd.rsl868	3065	4	one	one	CD
hvd.rsl868	3065	5	-	-	HYPH
hvd.rsl868	3065	6	fourth	fourth	JJ
hvd.rsl868	3065	7	inch	inch	NN
hvd.rsl868	3065	8	thick	thick	JJ
hvd.rsl868	3065	9	,	,	,
hvd.rsl868	3065	10	then	then	RB
hvd.rsl868	3065	11	another	another	DT
hvd.rsl868	3065	12	layer	layer	NN
hvd.rsl868	3065	13	of	of	IN
hvd.rsl868	3065	14	cucumbers	cucumber	NNS
hvd.rsl868	3065	15	,	,	,
hvd.rsl868	3065	16	more	more	JJR
hvd.rsl868	3065	17	salt	salt	NN
hvd.rsl868	3065	18	,	,	,
hvd.rsl868	3065	19	and	and	CC
hvd.rsl868	3065	20	so	so	RB
hvd.rsl868	3065	21	on	on	RB
hvd.rsl868	3065	22	until	until	IN
hvd.rsl868	3065	23	all	all	DT
hvd.rsl868	3065	24	are	be	VBP
hvd.rsl868	3065	25	used	use	VBN
hvd.rsl868	3065	26	.	.	.
hvd.rsl868	3066	1	Place	place	VB
hvd.rsl868	3066	2	a	a	DT
hvd.rsl868	3066	3	board	board	NN
hvd.rsl868	3066	4	on	on	IN
hvd.rsl868	3066	5	top	top	NN
hvd.rsl868	3066	6	of	of	IN
hvd.rsl868	3066	7	the	the	DT
hvd.rsl868	3066	8	pickles	pickle	NNS
hvd.rsl868	3066	9	,	,	,
hvd.rsl868	3066	10	with	with	IN
hvd.rsl868	3066	11	a	a	DT
hvd.rsl868	3066	12	heavy	heavy	JJ
hvd.rsl868	3066	13	stone	stone	NN
hvd.rsl868	3066	14	to	to	TO
hvd.rsl868	3066	15	keep	keep	VB
hvd.rsl868	3066	16	them	-PRON-	PRP
hvd.rsl868	3066	17	down	down	RP
hvd.rsl868	3066	18	.	.	.
hvd.rsl868	3067	1	Then	then	RB
hvd.rsl868	3067	2	pour	pour	VB
hvd.rsl868	3067	3	in	in	RP
hvd.rsl868	3067	4	about	about	RB
hvd.rsl868	3067	5	a	a	DT
hvd.rsl868	3067	6	quart	quart	NN
hvd.rsl868	3067	7	of	of	IN
hvd.rsl868	3067	8	water	water	NN
hvd.rsl868	3067	9	to	to	TO
hvd.rsl868	3067	10	moisten	moisten	VB
hvd.rsl868	3067	11	the	the	DT
hvd.rsl868	3067	12	salt	salt	NN
hvd.rsl868	3067	13	,	,	,
hvd.rsl868	3067	14	which	which	WDT
hvd.rsl868	3067	15	,	,	,
hvd.rsl868	3067	16	with	with	IN
hvd.rsl868	3067	17	the	the	DT
hvd.rsl868	3067	18	juice	juice	NN
hvd.rsl868	3067	19	exuding	exude	VBG
hvd.rsl868	3067	20	from	from	IN
hvd.rsl868	3067	21	the	the	DT
hvd.rsl868	3067	22	cu-	cu-	NN
hvd.rsl868	3067	23	cumbers	cumber	NNS
hvd.rsl868	3067	24	should	should	MD
hvd.rsl868	3067	25	make	make	VB
hvd.rsl868	3067	26	sufficient	sufficient	JJ
hvd.rsl868	3067	27	brine	brine	NN
hvd.rsl868	3067	28	to	to	TO
hvd.rsl868	3067	29	cover	cover	VB
hvd.rsl868	3067	30	.	.	.
hvd.rsl868	3068	1	Continue	continue	VB
hvd.rsl868	3068	2	to	to	TO
hvd.rsl868	3068	3	add	add	VB
hvd.rsl868	3068	4	cu-	cu-	NN
hvd.rsl868	3068	5	cumbers	cumber	NNS
hvd.rsl868	3068	6	,	,	,
hvd.rsl868	3068	7	as	as	IN
hvd.rsl868	3068	8	they	-PRON-	PRP
hvd.rsl868	3068	9	are	be	VBP
hvd.rsl868	3068	10	gathered	gather	VBN
hvd.rsl868	3068	11	,	,	,
hvd.rsl868	3068	12	in	in	IN
hvd.rsl868	3068	13	layers	layer	NNS
hvd.rsl868	3068	14	as	as	IN
hvd.rsl868	3068	15	before	before	RB
hvd.rsl868	3068	16	;	;	:
hvd.rsl868	3068	17	a	a	DT
hvd.rsl868	3068	18	few	few	JJ
hvd.rsl868	3068	19	cabbage	cabbage	NN
hvd.rsl868	3068	20	or	or	CC
hvd.rsl868	3068	21	horseradish	horseradish	NN
hvd.rsl868	3068	22	leaves	leave	NNS
hvd.rsl868	3068	23	on	on	IN
hvd.rsl868	3068	24	top	top	NN
hvd.rsl868	3068	25	,	,	,
hvd.rsl868	3068	26	under	under	IN
hvd.rsl868	3068	27	the	the	DT
hvd.rsl868	3068	28	board	board	NN
hvd.rsl868	3068	29	,	,	,
hvd.rsl868	3068	30	will	will	MD
hvd.rsl868	3068	31	prevent	prevent	VB
hvd.rsl868	3068	32	molding	molding	NN
hvd.rsl868	3068	33	.	.	.
hvd.rsl868	3069	1	When	when	WRB
hvd.rsl868	3069	2	the	the	DT
hvd.rsl868	3069	3	cask	cask	NN
hvd.rsl868	3069	4	is	be	VBZ
hvd.rsl868	3069	5	full	full	JJ
hvd.rsl868	3069	6	,	,	,
hvd.rsl868	3069	7	tuck	tuck	VB
hvd.rsl868	3069	8	a	a	DT
hvd.rsl868	3069	9	cloth	cloth	NN
hvd.rsl868	3069	10	closely	closely	RB
hvd.rsl868	3069	11	around	around	IN
hvd.rsl868	3069	12	the	the	DT
hvd.rsl868	3069	13	edges	edge	NNS
hvd.rsl868	3069	14	,	,	,
hvd.rsl868	3069	15	put	put	VBN
hvd.rsl868	3069	16	board	board	NN
hvd.rsl868	3069	17	and	and	CC
hvd.rsl868	3069	18	weight	weight	NN
hvd.rsl868	3069	19	on	on	IN
hvd.rsl868	3069	20	top	top	NN
hvd.rsl868	3069	21	,	,	,
hvd.rsl868	3069	22	and	and	CC
hvd.rsl868	3069	23	cover	cover	VBP
hvd.rsl868	3069	24	closely	closely	RB
hvd.rsl868	3069	25	,	,	,
hvd.rsl868	3069	26	and	and	CC
hvd.rsl868	3069	27	the	the	DT
hvd.rsl868	3069	28	cucumbers	cucumber	NNS
hvd.rsl868	3069	29	will	will	MD
hvd.rsl868	3069	30	keep	keep	VB
hvd.rsl868	3069	31	for	for	IN
hvd.rsl868	3069	32	a	a	DT
hvd.rsl868	3069	33	year	year	NN
hvd.rsl868	3069	34	or	or	CC
hvd.rsl868	3069	35	two	two	CD
hvd.rsl868	3069	36	.	.	.
hvd.rsl868	3070	1	When	when	WRB
hvd.rsl868	3070	2	cucumbers	cucumber	NNS
hvd.rsl868	3070	3	are	be	VBP
hvd.rsl868	3070	4	wanted	want	VBN
hvd.rsl868	3070	5	for	for	IN
hvd.rsl868	3070	6	pickling	pickle	VBG
hvd.rsl868	3070	7	,	,	,
hvd.rsl868	3070	8	remove	remove	VB
hvd.rsl868	3070	9	cloth	cloth	NN
hvd.rsl868	3070	10	,	,	,
hvd.rsl868	3070	11	board	board	NN
hvd.rsl868	3070	12	and	and	CC
hvd.rsl868	3070	13	stone	stone	NN
hvd.rsl868	3070	14	,	,	,
hvd.rsl868	3070	15	and	and	CC
hvd.rsl868	3070	16	wash	wash	VB
hvd.rsl868	3070	17	them	-PRON-	PRP
hvd.rsl868	3070	18	well	well	RB
hvd.rsl868	3070	19	in	in	IN
hvd.rsl868	3070	20	warm	warm	JJ
hvd.rsl868	3070	21	water	water	NN
hvd.rsl868	3070	22	;	;	:
hvd.rsl868	3070	23	wipe	wipe	VB
hvd.rsl868	3070	24	all	all	DT
hvd.rsl868	3070	25	scum	scum	NN
hvd.rsl868	3070	26	from	from	IN
hvd.rsl868	3070	27	sides	side	NNS
hvd.rsl868	3070	28	of	of	IN
hvd.rsl868	3070	29	cask	cask	NN
hvd.rsl868	3070	30	with	with	IN
hvd.rsl868	3070	31	a	a	DT
hvd.rsl868	3070	32	clean	clean	JJ
hvd.rsl868	3070	33	cloth	cloth	NN
hvd.rsl868	3070	34	,	,	,
hvd.rsl868	3070	35	take	take	VB
hvd.rsl868	3070	36	out	out	RP
hvd.rsl868	3070	37	cucumbers	cucumber	NNS
hvd.rsl868	3070	38	,	,	,
hvd.rsl868	3070	39	and	and	CC
hvd.rsl868	3070	40	then	then	RB
hvd.rsl868	3070	41	cover	cover	VB
hvd.rsl868	3070	42	any	any	DT
hvd.rsl868	3070	43	remaining	remain	VBG
hvd.rsl868	3070	44	as	as	IN
hvd.rsl868	3070	45	before	before	RB
hvd.rsl868	3070	46	.	.	.
hvd.rsl868	3071	1	Soak	soak	VB
hvd.rsl868	3071	2	cucumbers	cucumber	NNS
hvd.rsl868	3071	3	for	for	IN
hvd.rsl868	3071	4	three	three	CD
hvd.rsl868	3071	5	days	day	NNS
hvd.rsl868	3071	6	in	in	IN
hvd.rsl868	3071	7	cold	cold	JJ
hvd.rsl868	3071	8	water	water	NN
hvd.rsl868	3071	9	,	,	,
hvd.rsl868	3071	10	changing	change	VBG
hvd.rsl868	3071	11	water	water	NN
hvd.rsl868	3071	12	each	each	DT
hvd.rsl868	3071	13	day	day	NN
hvd.rsl868	3071	14	;	;	:
hvd.rsl868	3071	15	drain	drain	VB
hvd.rsl868	3071	16	and	and	CC
hvd.rsl868	3071	17	wipe	wipe	VB
hvd.rsl868	3071	18	carefully	carefully	RB
hvd.rsl868	3071	19	.	.	.
hvd.rsl868	3072	1	Half	half	NN
hvd.rsl868	3072	2	fill	fill	VB
hvd.rsl868	3072	3	a	a	DT
hvd.rsl868	3072	4	large	large	JJ
hvd.rsl868	3072	5	porcelain	porcelain	NN
hvd.rsl868	3072	6	-	-	HYPH
hvd.rsl868	3072	7	lined	line	VBN
hvd.rsl868	3072	8	preserving	preserve	VBG
hvd.rsl868	3072	9	kettle	kettle	NN
hvd.rsl868	3072	10	with	with	IN
hvd.rsl868	3072	11	good	good	JJ
hvd.rsl868	3072	12	cider	cider	NN
hvd.rsl868	3072	13	vinegar	vinegar	NN
hvd.rsl868	3072	14	,	,	,
hvd.rsl868	3072	15	put	put	VBN
hvd.rsl868	3072	16	in	in	RP
hvd.rsl868	3072	17	as	as	RB
hvd.rsl868	3072	18	many	many	JJ
hvd.rsl868	3072	19	cucumbers	cucumber	NNS
hvd.rsl868	3072	20	as	as	IN
hvd.rsl868	3072	21	the	the	DT
hvd.rsl868	3072	22	vinegar	vinegar	NN
hvd.rsl868	3072	23	will	will	MD
hvd.rsl868	3072	24	cover	cover	VB
hvd.rsl868	3072	25	,	,	,
hvd.rsl868	3072	26	with	with	IN
hvd.rsl868	3072	27	a	a	DT
hvd.rsl868	3072	28	piece	piece	NN
hvd.rsl868	3072	29	of	of	IN
hvd.rsl868	3072	30	alum	alum	NN
hvd.rsl868	3072	31	the	the	DT
hvd.rsl868	3072	32	size	size	NN
hvd.rsl868	3072	33	of	of	IN
hvd.rsl868	3072	34	a	a	DT
hvd.rsl868	3072	35	hazelnut	hazelnut	NN
hvd.rsl868	3072	36	;	;	:
hvd.rsl868	3072	37	heat	heat	NN
hvd.rsl868	3072	38	to	to	IN
hvd.rsl868	3072	39	boiling	boiling	NN
hvd.rsl868	3072	40	point	point	NN
hvd.rsl868	3072	41	,	,	,
hvd.rsl868	3072	42	stirring	stir	VBG
hvd.rsl868	3072	43	with	with	IN
hvd.rsl868	3072	44	a	a	DT
hvd.rsl868	3072	45	wooden	wooden	JJ
hvd.rsl868	3072	46	spoon	spoon	NN
hvd.rsl868	3072	47	so	so	IN
hvd.rsl868	3072	48	that	that	IN
hvd.rsl868	3072	49	they	-PRON-	PRP
hvd.rsl868	3072	50	do	do	VBP
hvd.rsl868	3072	51	not	not	RB
hvd.rsl868	3072	52	soften	soften	VB
hvd.rsl868	3072	53	at	at	IN
hvd.rsl868	3072	54	bottom	bottom	NN
hvd.rsl868	3072	55	of	of	IN
hvd.rsl868	3072	56	kettle	kettle	NN
hvd.rsl868	3072	57	,	,	,
hvd.rsl868	3072	58	and	and	CC
hvd.rsl868	3072	59	then	then	RB
hvd.rsl868	3072	60	drain	drain	VB
hvd.rsl868	3072	61	,	,	,
hvd.rsl868	3072	62	throw-	throw-	VBD
hvd.rsl868	3072	63	ing	e	VBG
hvd.rsl868	3072	64	away	away	RB
hvd.rsl868	3072	65	the	the	DT
hvd.rsl868	3072	66	vinegar	vinegar	NN
hvd.rsl868	3072	67	.	.	.
hvd.rsl868	3073	1	Cover	cover	VB
hvd.rsl868	3073	2	with	with	IN
hvd.rsl868	3073	3	fresh	fresh	JJ
hvd.rsl868	3073	4	cold	cold	JJ
hvd.rsl868	3073	5	vinegar	vinegar	NN
hvd.rsl868	3073	6	,	,	,
hvd.rsl868	3073	7	spice	spice	NN
hvd.rsl868	3073	8	if	if	IN
hvd.rsl868	3073	9	desired	desire	VBN
hvd.rsl868	3073	10	.	.	.
hvd.rsl868	3074	1	A	a	DT
hvd.rsl868	3074	2	little	little	JJ
hvd.rsl868	3074	3	chopped	chop	VBN
hvd.rsl868	3074	4	horseradish	horseradish	NN
hvd.rsl868	3074	5	at	at	IN
hvd.rsl868	3074	6	top	top	NN
hvd.rsl868	3074	7	will	will	MD
hvd.rsl868	3074	8	prevent	prevent	VB
hvd.rsl868	3074	9	molding	molding	NN
hvd.rsl868	3074	10	.	.	.
hvd.rsl868	3075	1	They	-PRON-	PRP
hvd.rsl868	3075	2	will	will	MD
hvd.rsl868	3075	3	be	be	VB
hvd.rsl868	3075	4	ready	ready	JJ
hvd.rsl868	3075	5	for	for	IN
hvd.rsl868	3075	6	use	use	NN
hvd.rsl868	3075	7	in	in	IN
hvd.rsl868	3075	8	about	about	RB
hvd.rsl868	3075	9	a	a	DT
hvd.rsl868	3075	10	week	week	NN
hvd.rsl868	3075	11	.	.	.
hvd.rsl868	3076	1	A	a	DT
hvd.rsl868	3076	2	great	great	JJ
hvd.rsl868	3076	3	many	many	JJ
hvd.rsl868	3076	4	cucumber	cucumber	NN
hvd.rsl868	3076	5	pickles	pickle	NNS
hvd.rsl868	3076	6	are	be	VBP
hvd.rsl868	3076	7	sold	sell	VBN
hvd.rsl868	3076	8	direct	direct	RB
hvd.rsl868	3076	9	from	from	IN
hvd.rsl868	3076	10	the	the	DT
hvd.rsl868	3076	11	brine	brine	NN
hvd.rsl868	3076	12	.	.	.
hvd.rsl868	3077	1	Brine	brine	NN
hvd.rsl868	3077	2	for	for	IN
hvd.rsl868	3077	3	Cucumbers.—To	cucumbers.—to	CD
hvd.rsl868	3077	4	six	six	CD
hvd.rsl868	3077	5	parts	part	NNS
hvd.rsl868	3077	6	of	of	IN
hvd.rsl868	3077	7	water	water	NN
hvd.rsl868	3077	8	use	use	VBP
hvd.rsl868	3077	9	one	one	CD
hvd.rsl868	3077	10	part	part	NN
hvd.rsl868	3077	11	salt	salt	NN
hvd.rsl868	3077	12	,	,	,
hvd.rsl868	3077	13	and	and	CC
hvd.rsl868	3077	14	one	one	CD
hvd.rsl868	3077	15	part	part	NN
hvd.rsl868	3077	16	of	of	IN
hvd.rsl868	3077	17	cider	cider	NN
hvd.rsl868	3077	18	vinegar	vinegar	NN
hvd.rsl868	3077	19	.	.	.
hvd.rsl868	3078	1	Keep	keep	VB
hvd.rsl868	3078	2	the	the	DT
hvd.rsl868	3078	3	pickles	pickle	NNS
hvd.rsl868	3078	4	well	well	RB
hvd.rsl868	3078	5	under	under	IN
hvd.rsl868	3078	6	the	the	DT
hvd.rsl868	3078	7	brine	brine	NN
hvd.rsl868	3078	8	,	,	,
hvd.rsl868	3078	9	and	and	CC
hvd.rsl868	3078	10	they	-PRON-	PRP
hvd.rsl868	3078	11	will	will	MD
hvd.rsl868	3078	12	keep	keep	VB
hvd.rsl868	3078	13	longer	long	JJR
hvd.rsl868	3078	14	and	and	CC
hvd.rsl868	3078	15	be	be	VB
hvd.rsl868	3078	16	more	more	RBR
hvd.rsl868	3078	17	brittle	brittle	JJ
hvd.rsl868	3078	18	than	than	IN
hvd.rsl868	3078	19	when	when	WRB
hvd.rsl868	3078	20	laid	lay	VBN
hvd.rsl868	3078	21	down	down	RP
hvd.rsl868	3078	22	in	in	IN
hvd.rsl868	3078	23	salt	salt	NN
hvd.rsl868	3078	24	,	,	,
hvd.rsl868	3078	25	in	in	IN
hvd.rsl868	3078	26	the	the	DT
hvd.rsl868	3078	27	old	old	JJ
hvd.rsl868	3078	28	way	way	NN
hvd.rsl868	3078	29	.	.	.
hvd.rsl868	3079	1	Pickle	pickle	NN
hvd.rsl868	3079	2	for	for	IN
hvd.rsl868	3079	3	Cucumbers.—One	cucumbers.—one	CD
hvd.rsl868	3079	4	-	-	HYPH
hvd.rsl868	3079	5	half	half	NN
hvd.rsl868	3079	6	ounce	ounce	NN
hvd.rsl868	3079	7	of	of	IN
hvd.rsl868	3079	8	black	black	JJ
hvd.rsl868	3079	9	pepper	pepper	NN
hvd.rsl868	3079	10	,	,	,
hvd.rsl868	3079	11	one	one	CD
hvd.rsl868	3079	12	and	and	CC
hvd.rsl868	3079	13	one	one	CD
hvd.rsl868	3079	14	-	-	HYPH
hvd.rsl868	3079	15	half	half	NN
hvd.rsl868	3079	16	ounce	ounce	NN
hvd.rsl868	3079	17	of	of	IN
hvd.rsl868	3079	18	ginger	ginger	NN
hvd.rsl868	3079	19	,	,	,
hvd.rsl868	3079	20	one	one	CD
hvd.rsl868	3079	21	ounce	ounce	NN
hvd.rsl868	3079	22	of	of	IN
hvd.rsl868	3079	23	allspice	allspice	NN
hvd.rsl868	3079	24	,	,	,
hvd.rsl868	3079	25	one	one	CD
hvd.rsl868	3079	26	ounce	ounce	NN
hvd.rsl868	3079	27	of	of	IN
hvd.rsl868	3079	28	cloves	clove	NNS
hvd.rsl868	3079	29	,	,	,
hvd.rsl868	3079	30	one	one	CD
hvd.rsl868	3079	31	ounce	ounce	NN
hvd.rsl868	3079	32	of	of	IN
hvd.rsl868	3079	33	mustard	mustard	NN
hvd.rsl868	3079	34	seed	seed	NN
hvd.rsl868	3079	35	,	,	,
hvd.rsl868	3079	36	three	three	CD
hvd.rsl868	3079	37	-	-	HYPH
hvd.rsl868	3079	38	fourths	fourth	NNS
hvd.rsl868	3079	39	of	of	IN
hvd.rsl868	3079	40	a	a	DT
hvd.rsl868	3079	41	pound	pound	NN
hvd.rsl868	3079	42	of	of	IN
hvd.rsl868	3079	43	salt	salt	NN
hvd.rsl868	3079	44	,	,	,
hvd.rsl868	3079	45	half	half	NN
hvd.rsl868	3079	46	z	z	NN
hvd.rsl868	3079	47	>	>	XX
hvd.rsl868	3079	48	tea-	tea-	VB
hvd.rsl868	3079	49	spoon	spoon	NN
hvd.rsl868	3079	50	cayenne	cayenne	NN
hvd.rsl868	3079	51	pepper	pepper	NN
hvd.rsl868	3079	52	,	,	,
hvd.rsl868	3079	53	one	one	CD
hvd.rsl868	3079	54	ounce	ounce	NN
hvd.rsl868	3079	55	ground	ground	NN
hvd.rsl868	3079	56	mustard	mustard	NN
hvd.rsl868	3079	57	,	,	,
hvd.rsl868	3079	58	one	one	CD
hvd.rsl868	3079	59	ounce	ounce	NN
hvd.rsl868	3079	60	turmeric	turmeric	NN
hvd.rsl868	3079	61	,	,	,
hvd.rsl868	3079	62	and	and	CC
hvd.rsl868	3079	63	six	six	CD
hvd.rsl868	3079	64	quarts	quart	NNS
hvd.rsl868	3079	65	of	of	IN
hvd.rsl868	3079	66	vinegar	vinegar	NN
hvd.rsl868	3079	67	.	.	.
hvd.rsl868	3080	1	The	the	DT
hvd.rsl868	3080	2	spices	spice	NNS
hvd.rsl868	3080	3	are	be	VBP
hvd.rsl868	3080	4	to	to	TO
hvd.rsl868	3080	5	be	be	VB
hvd.rsl868	3080	6	scalded	scald	VBN
hvd.rsl868	3080	7	in	in	IN
hvd.rsl868	3080	8	the	the	DT
hvd.rsl868	3080	9	vinegar	vinegar	NN
hvd.rsl868	3080	10	,	,	,
hvd.rsl868	3080	11	except	except	IN
hvd.rsl868	3080	12	the	the	DT
hvd.rsl868	3080	13	mustard	mustard	NN
hvd.rsl868	3080	14	and	and	CC
hvd.rsl868	3080	15	turmeric	turmeric	NN
hvd.rsl868	3080	16	which	which	WDT
hvd.rsl868	3080	17	should	should	MD
hvd.rsl868	3080	18	be	be	VB
hvd.rsl868	3080	19	added	add	VBN
hvd.rsl868	3080	20	when	when	WRB
hvd.rsl868	3080	21	the	the	DT
hvd.rsl868	3080	22	vinegar	vinegar	NN
hvd.rsl868	3080	23	is	be	VBZ
hvd.rsl868	3080	24	cold	cold	JJ
hvd.rsl868	3080	25	.	.	.
hvd.rsl868	3081	1	For	for	IN
hvd.rsl868	3081	2	a	a	DT
hvd.rsl868	3081	3	good	good	JJ
hvd.rsl868	3081	4	pickle	pickle	NN
hvd.rsl868	3081	5	without	without	IN
hvd.rsl868	3081	6	mustard	mustard	NN
hvd.rsl868	3081	7	:	:	:
hvd.rsl868	3081	8	Put	put	VB
hvd.rsl868	3081	9	a	a	DT
hvd.rsl868	3081	10	teacupful	teacupful	NN
hvd.rsl868	3081	11	of	of	IN
hvd.rsl868	3081	12	"	"	``
hvd.rsl868	3081	13	salt	salt	NN
hvd.rsl868	3081	14	and	and	CC
hvd.rsl868	3081	15	a	a	DT
hvd.rsl868	3081	16	tablespoonful	tablespoonful	NN
hvd.rsl868	3081	17	of	of	IN
hvd.rsl868	3081	18	powdered	powder	VBN
hvd.rsl868	3081	19	alum	alum	NN
hvd.rsl868	3081	20	into	into	IN
hvd.rsl868	3081	21	a	a	DT
hvd.rsl868	3081	22	gallon	gallon	NN
hvd.rsl868	3081	23	of	of	IN
hvd.rsl868	3081	24	vinegar	vinegar	NN
hvd.rsl868	3081	25	.	.	.
hvd.rsl868	3082	1	Pick	pick	VB
hvd.rsl868	3082	2	small	small	JJ
hvd.rsl868	3082	3	cucumbers	cucumber	NNS
hvd.rsl868	3082	4	and	and	CC
hvd.rsl868	3082	5	pour	pour	VB
hvd.rsl868	3082	6	a	a	DT
hvd.rsl868	3082	7	weak	weak	JJ
hvd.rsl868	3082	8	brine	brine	NN
hvd.rsl868	3082	9	over	over	IN
hvd.rsl868	3082	10	them	-PRON-	PRP
hvd.rsl868	3082	11	,	,	,
hvd.rsl868	3082	12	boiling	boil	VBG
hvd.rsl868	3082	13	hot	hot	JJ
hvd.rsl868	3082	14	.	.	.
hvd.rsl868	3083	1	Let	let	VB
hvd.rsl868	3083	2	stand	stand	VB
hvd.rsl868	3083	3	over	over	IN
hvd.rsl868	3083	4	night	night	NN
hvd.rsl868	3083	5	;	;	:
hvd.rsl868	3083	6	drain	drain	NN
hvd.rsl868	3083	7	,	,	,
hvd.rsl868	3083	8	and	and	CC
hvd.rsl868	3083	9	put	put	VBN
hvd.rsl868	3083	10	into	into	IN
hvd.rsl868	3083	11	prepared	prepared	JJ
hvd.rsl868	3083	12	vinegar	vinegar	NN
hvd.rsl868	3083	13	.	.	.
hvd.rsl868	3084	1	Add	add	VB
hvd.rsl868	3084	2	cu-	cu-	NN
hvd.rsl868	3084	3	cumbers	cumber	NNS
hvd.rsl868	3084	4	as	as	RB
hvd.rsl868	3084	5	convenient	convenient	JJ
hvd.rsl868	3084	6	,	,	,
hvd.rsl868	3084	7	and	and	CC
hvd.rsl868	3084	8	when	when	WRB
hvd.rsl868	3084	9	as	as	RB
hvd.rsl868	3084	10	many	many	JJ
hvd.rsl868	3084	11	have	have	VBP
hvd.rsl868	3084	12	been	be	VBN
hvd.rsl868	3084	13	put	put	VBN
hvd.rsl868	3084	14	into	into	IN
hvd.rsl868	3084	15	the	the	DT
hvd.rsl868	3084	16	vinegar	vinegar	NN
hvd.rsl868	3084	17	as	as	IN
hvd.rsl868	3084	18	it	-PRON-	PRP
hvd.rsl868	3084	19	will	will	MD
hvd.rsl868	3084	20	cover	cover	VB
hvd.rsl868	3084	21	scald	scald	VB
hvd.rsl868	3084	22	them	-PRON-	PRP
hvd.rsl868	3084	23	up	up	RP
hvd.rsl868	3084	24	,	,	,
hvd.rsl868	3084	25	and	and	CC
hvd.rsl868	3084	26	put	put	VBN
hvd.rsl868	3084	27	into	into	IN
hvd.rsl868	3084	28	fresh	fresh	JJ
hvd.rsl868	3084	29	vinegar	vinegar	NN
hvd.rsl868	3084	30	,	,	,
hvd.rsl868	3084	31	to	to	TO
hvd.rsl868	3084	32	which	which	WDT
hvd.rsl868	3084	33	has	have	VBZ
hvd.rsl868	3084	34	been	be	VBN
hvd.rsl868	3084	35	added	add	VBN
hvd.rsl868	3084	36	a	a	DT
hvd.rsl868	3084	37	little	little	JJ
hvd.rsl868	3084	38	red	red	JJ
hvd.rsl868	3084	39	pepper	pepper	NN
hvd.rsl868	3084	40	and	and	CC
hvd.rsl868	3084	41	horseradish	horseradish	NN
hvd.rsl868	3084	42	.	.	.
hvd.rsl868	3085	1	Canned	Canned	NNP
hvd.rsl868	3085	2	Cucumbers.—Cucumbers	Cucumbers.—Cucumbers	NNPS
hvd.rsl868	3085	3	canned	can	VBN
hvd.rsl868	3085	4	as	as	IN
hvd.rsl868	3085	5	follows	follow	VBZ
hvd.rsl868	3085	6	will	will	MD
hvd.rsl868	3085	7	keep	keep	VB
hvd.rsl868	3085	8	until	until	IN
hvd.rsl868	3085	9	the	the	DT
hvd.rsl868	3085	10	following	follow	VBG
hvd.rsl868	3085	11	June	June	NNP
hvd.rsl868	3085	12	,	,	,
hvd.rsl868	3085	13	and	and	CC
hvd.rsl868	3085	14	are	be	VBP
hvd.rsl868	3085	15	excellent	excellent	JJ
hvd.rsl868	3085	16	to	to	TO
hvd.rsl868	3085	17	serve	serve	VB
hvd.rsl868	3085	18	with	with	IN
hvd.rsl868	3085	19	meat	meat	NN
hvd.rsl868	3085	20	or	or	CC
hvd.rsl868	3085	21	salad	salad	NN
hvd.rsl868	3085	22	:	:	:
hvd.rsl868	3085	23	'	'	''
hvd.rsl868	3085	24	Peel	peel	VB
hvd.rsl868	3085	25	and	and	CC
hvd.rsl868	3085	26	slice	slice	VB
hvd.rsl868	3085	27	thin	thin	JJ
hvd.rsl868	3085	28	medium	medium	NN
hvd.rsl868	3085	29	-	-	HYPH
hvd.rsl868	3085	30	sized	sized	JJ
hvd.rsl868	3085	31	cucumbers	cucumber	NNS
hvd.rsl868	3085	32	,	,	,
hvd.rsl868	3085	33	sprinkle	sprinkle	VB
hvd.rsl868	3085	34	with	with	IN
hvd.rsl868	3085	35	salt	salt	NN
hvd.rsl868	3085	36	and	and	CC
hvd.rsl868	3085	37	a	a	DT
hvd.rsl868	3085	38	little	little	JJ
hvd.rsl868	3085	39	alum	alum	NN
hvd.rsl868	3085	40	;	;	:
hvd.rsl868	3085	41	let	let	VB
hvd.rsl868	3085	42	stand	stand	VB
hvd.rsl868	3085	43	two	two	CD
hvd.rsl868	3085	44	hours	hour	NNS
hvd.rsl868	3085	45	;	;	:
hvd.rsl868	3085	46	drain	drain	VB
hvd.rsl868	3085	47	and	and	CC
hvd.rsl868	3085	48	put	put	VBN
hvd.rsl868	3085	49	in	in	IN
hvd.rsl868	3085	50	jars	jar	NNS
hvd.rsl868	3085	51	,	,	,
hvd.rsl868	3085	52	adding	add	VBG
hvd.rsl868	3085	53	vinegar	vinegar	NN
hvd.rsl868	3085	54	THE	the	DT
hvd.rsl868	3085	55	RURAL	rural	JJ
hvd.rsl868	3085	56	COOK	COOK	NNP
hvd.rsl868	3085	57	BOOK	book	NN
hvd.rsl868	3085	58	.	.	.
hvd.rsl868	3086	1	1«1	1«1	CD
hvd.rsl868	3086	2	enough	enough	RB
hvd.rsl868	3086	3	to	to	TO
hvd.rsl868	3086	4	cover	cover	VB
hvd.rsl868	3086	5	,	,	,
hvd.rsl868	3086	6	pepper	pepper	NN
hvd.rsl868	3086	7	and	and	CC
hvd.rsl868	3086	8	a	a	DT
hvd.rsl868	3086	9	few	few	JJ
hvd.rsl868	3086	10	whole	whole	JJ
hvd.rsl868	3086	11	mustard	mustard	NN
hvd.rsl868	3086	12	seeds	seed	NNS
hvd.rsl868	3086	13	,	,	,
hvd.rsl868	3086	14	the	the	DT
hvd.rsl868	3086	15	quantity	quantity	NN
hvd.rsl868	3086	16	of	of	IN
hvd.rsl868	3086	17	pepper	pepper	NN
hvd.rsl868	3086	18	to	to	TO
hvd.rsl868	3086	19	be	be	VB
hvd.rsl868	3086	20	governed	govern	VBN
hvd.rsl868	3086	21	by	by	IN
hvd.rsl868	3086	22	the	the	DT
hvd.rsl868	3086	23	taste	taste	NN
hvd.rsl868	3086	24	,	,	,
hvd.rsl868	3086	25	and	and	CC
hvd.rsl868	3086	26	the	the	DT
hvd.rsl868	3086	27	whole	whole	JJ
hvd.rsl868	3086	28	pepper	pepper	NN
hvd.rsl868	3086	29	to	to	TO
hvd.rsl868	3086	30	be	be	VB
hvd.rsl868	3086	31	used	use	VBN
hvd.rsl868	3086	32	in	in	IN
hvd.rsl868	3086	33	preference	preference	NN
hvd.rsl868	3086	34	to	to	IN
hvd.rsl868	3086	35	the	the	DT
hvd.rsl868	3086	36	ground	ground	NN
hvd.rsl868	3086	37	.	.	.
hvd.rsl868	3087	1	On	on	IN
hvd.rsl868	3087	2	top	top	NN
hvd.rsl868	3087	3	of	of	IN
hvd.rsl868	3087	4	the	the	DT
hvd.rsl868	3087	5	jar	jar	NN
hvd.rsl868	3087	6	,	,	,
hvd.rsl868	3087	7	when	when	WRB
hvd.rsl868	3087	8	ready	ready	JJ
hvd.rsl868	3087	9	for	for	IN
hvd.rsl868	3087	10	seal-	seal-	NNP
hvd.rsl868	3087	11	ing	ing	NNP
hvd.rsl868	3087	12	,	,	,
hvd.rsl868	3087	13	add	add	VB
hvd.rsl868	3087	14	a	a	DT
hvd.rsl868	3087	15	dessertspoonful	dessertspoonful	NN
hvd.rsl868	3087	16	of	of	IN
hvd.rsl868	3087	17	olive	olive	JJ
hvd.rsl868	3087	18	oil	oil	NN
hvd.rsl868	3087	19	.	.	.
hvd.rsl868	3088	1	Chopped	Chopped	NNP
hvd.rsl868	3088	2	Cucumber	Cucumber	NNP
hvd.rsl868	3088	3	Relish.—This	relish.—this	NN
hvd.rsl868	3088	4	is	be	VBZ
hvd.rsl868	3088	5	simple	simple	JJ
hvd.rsl868	3088	6	and	and	CC
hvd.rsl868	3088	7	very	very	RB
hvd.rsl868	3088	8	excellent	excellent	JJ
hvd.rsl868	3088	9	.	.	.
hvd.rsl868	3089	1	Pare	pare	VB
hvd.rsl868	3089	2	and	and	CC
hvd.rsl868	3089	3	chop	chop	VB
hvd.rsl868	3089	4	fine	fine	JJ
hvd.rsl868	3089	5	half	half	PDT
hvd.rsl868	3089	6	a	a	DT
hvd.rsl868	3089	7	peck	peck	NN
hvd.rsl868	3089	8	of	of	IN
hvd.rsl868	3089	9	medium	medium	JJ
hvd.rsl868	3089	10	-	-	HYPH
hvd.rsl868	3089	11	sized	sized	JJ
hvd.rsl868	3089	12	cucumbers	cucumber	NNS
hvd.rsl868	3089	13	;	;	:
hvd.rsl868	3089	14	chop	chop	VB
hvd.rsl868	3089	15	two	two	CD
hvd.rsl868	3089	16	medium-	medium-	JJ
hvd.rsl868	3089	17	sized	sized	JJ
hvd.rsl868	3089	18	onions	onion	NNS
hvd.rsl868	3089	19	.	.	.
hvd.rsl868	3090	1	Salt	salt	NN
hvd.rsl868	3090	2	each	each	DT
hvd.rsl868	3090	3	separately	separately	RB
hvd.rsl868	3090	4	over	over	IN
hvd.rsl868	3090	5	night	night	NN
hvd.rsl868	3090	6	,	,	,
hvd.rsl868	3090	7	using	use	VBG
hvd.rsl868	3090	8	one	one	CD
hvd.rsl868	3090	9	-	-	HYPH
hvd.rsl868	3090	10	third	third	NN
hvd.rsl868	3090	11	of	of	IN
hvd.rsl868	3090	12	a	a	DT
hvd.rsl868	3090	13	cup	cup	NN
hvd.rsl868	3090	14	of	of	IN
hvd.rsl868	3090	15	salt	salt	NN
hvd.rsl868	3090	16	in	in	RB
hvd.rsl868	3090	17	all	all	DT
hvd.rsl868	3090	18	.	.	.
hvd.rsl868	3091	1	Drain	drain	VB
hvd.rsl868	3091	2	thoroughly	thoroughly	RB
hvd.rsl868	3091	3	the	the	DT
hvd.rsl868	3091	4	next	next	JJ
hvd.rsl868	3091	5	morning	morning	NN
hvd.rsl868	3091	6	and	and	CC
hvd.rsl868	3091	7	mix	mix	NN
hvd.rsl868	3091	8	.	.	.
hvd.rsl868	3092	1	If	if	IN
hvd.rsl868	3092	2	the	the	DT
hvd.rsl868	3092	3	mixture	mixture	NN
hvd.rsl868	3092	4	seems	seem	VBZ
hvd.rsl868	3092	5	too	too	RB
hvd.rsl868	3092	6	salty	salty	JJ
hvd.rsl868	3092	7	cover	cover	NN
hvd.rsl868	3092	8	with	with	IN
hvd.rsl868	3092	9	cold	cold	JJ
hvd.rsl868	3092	10	water	water	NN
hvd.rsl868	3092	11	and	and	CC
hvd.rsl868	3092	12	drain	drain	VB
hvd.rsl868	3092	13	a	a	DT
hvd.rsl868	3092	14	second	second	JJ
hvd.rsl868	3092	15	time	time	NN
hvd.rsl868	3092	16	.	.	.
hvd.rsl868	3093	1	Then	then	RB
hvd.rsl868	3093	2	put	put	VB
hvd.rsl868	3093	3	into	into	IN
hvd.rsl868	3093	4	a	a	DT
hvd.rsl868	3093	5	granite	granite	NN
hvd.rsl868	3093	6	kettle	kettle	NN
hvd.rsl868	3093	7	,	,	,
hvd.rsl868	3093	8	add	add	VB
hvd.rsl868	3093	9	a	a	DT
hvd.rsl868	3093	10	rounding	rounding	NN
hvd.rsl868	3093	11	tablespoonful	tablespoonful	NN
hvd.rsl868	3093	12	each	each	DT
hvd.rsl868	3093	13	of	of	IN
hvd.rsl868	3093	14	celery	celery	NN
hvd.rsl868	3093	15	seed	seed	NN
hvd.rsl868	3093	16	and	and	CC
hvd.rsl868	3093	17	mustard	mustard	NN
hvd.rsl868	3093	18	seed	seed	NN
hvd.rsl868	3093	19	,	,	,
hvd.rsl868	3093	20	a	a	DT
hvd.rsl868	3093	21	level	level	NN
hvd.rsl868	3093	22	tablespoonful	tablespoonful	NN
hvd.rsl868	3093	23	of	of	IN
hvd.rsl868	3093	24	ground	ground	NN
hvd.rsl868	3093	25	mustard	mustard	NN
hvd.rsl868	3093	26	,	,	,
hvd.rsl868	3093	27	one	one	CD
hvd.rsl868	3093	28	-	-	HYPH
hvd.rsl868	3093	29	eighth	eighth	NN
hvd.rsl868	3093	30	of	of	IN
hvd.rsl868	3093	31	a	a	DT
hvd.rsl868	3093	32	teaspoon	teaspoon	NN
hvd.rsl868	3093	33	of	of	IN
hvd.rsl868	3093	34	cayenne	cayenne	NN
hvd.rsl868	3093	35	pepper	pepper	NN
hvd.rsl868	3093	36	,	,	,
hvd.rsl868	3093	37	half	half	PDT
hvd.rsl868	3093	38	a	a	DT
hvd.rsl868	3093	39	cup	cup	NN
hvd.rsl868	3093	40	of	of	IN
hvd.rsl868	3093	41	brown	brown	JJ
hvd.rsl868	3093	42	sugar	sugar	NN
hvd.rsl868	3093	43	and	and	CC
hvd.rsl868	3093	44	a	a	DT
hvd.rsl868	3093	45	pint	pint	NN
hvd.rsl868	3093	46	of	of	IN
hvd.rsl868	3093	47	best	good	JJS
hvd.rsl868	3093	48	vinegar	vinegar	NN
hvd.rsl868	3093	49	.	.	.
hvd.rsl868	3094	1	Boil	Boil	NNP
hvd.rsl868	3094	2	10	10	CD
hvd.rsl868	3094	3	minutes	minute	NNS
hvd.rsl868	3094	4	,	,	,
hvd.rsl868	3094	5	then	then	RB
hvd.rsl868	3094	6	bottle	bottle	VB
hvd.rsl868	3094	7	and	and	CC
hvd.rsl868	3094	8	seal	seal	VB
hvd.rsl868	3094	9	.	.	.
hvd.rsl868	3095	1	Dill	Dill	NNP
hvd.rsl868	3095	2	Pickles.—Make	pickles.—make	RB
hvd.rsl868	3095	3	a	a	DT
hvd.rsl868	3095	4	brine	brine	NN
hvd.rsl868	3095	5	strong	strong	JJ
hvd.rsl868	3095	6	enough	enough	RB
hvd.rsl868	3095	7	to	to	TO
hvd.rsl868	3095	8	bear	bear	VB
hvd.rsl868	3095	9	an	an	DT
hvd.rsl868	3095	10	egg	egg	NN
hvd.rsl868	3095	11	,	,	,
hvd.rsl868	3095	12	then	then	RB
hvd.rsl868	3095	13	add	add	VB
hvd.rsl868	3095	14	half	half	NN
hvd.rsl868	3095	15	as	as	RB
hvd.rsl868	3095	16	much	much	RB
hvd.rsl868	3095	17	more	more	JJR
hvd.rsl868	3095	18	water	water	NN
hvd.rsl868	3095	19	as	as	IN
hvd.rsl868	3095	20	you	-PRON-	PRP
hvd.rsl868	3095	21	have	have	VBP
hvd.rsl868	3095	22	brine	brine	NN
hvd.rsl868	3095	23	.	.	.
hvd.rsl868	3096	1	Wash	wash	VB
hvd.rsl868	3096	2	cucumbers	cucumber	NNS
hvd.rsl868	3096	3	in	in	IN
hvd.rsl868	3096	4	cold	cold	JJ
hvd.rsl868	3096	5	water	water	NN
hvd.rsl868	3096	6	,	,	,
hvd.rsl868	3096	7	and	and	CC
hvd.rsl868	3096	8	into	into	IN
hvd.rsl868	3096	9	a	a	DT
hvd.rsl868	3096	10	stone	stone	NN
hvd.rsl868	3096	11	jar	jar	NN
hvd.rsl868	3096	12	put	put	VBD
hvd.rsl868	3096	13	first	first	RB
hvd.rsl868	3096	14	a	a	DT
hvd.rsl868	3096	15	layer	layer	NN
hvd.rsl868	3096	16	of	of	IN
hvd.rsl868	3096	17	cucumbers	cucumber	NNS
hvd.rsl868	3096	18	,	,	,
hvd.rsl868	3096	19	then	then	RB
hvd.rsl868	3096	20	a	a	DT
hvd.rsl868	3096	21	layer	layer	NN
hvd.rsl868	3096	22	of	of	IN
hvd.rsl868	3096	23	grape	grape	NN
hvd.rsl868	3096	24	leaves	leave	NNS
hvd.rsl868	3096	25	and	and	CC
hvd.rsl868	3096	26	a	a	DT
hvd.rsl868	3096	27	layer	layer	NN
hvd.rsl868	3096	28	of	of	IN
hvd.rsl868	3096	29	dill	dill	NN
hvd.rsl868	3096	30	,	,	,
hvd.rsl868	3096	31	using	use	VBG
hvd.rsl868	3096	32	leaves	leave	NNS
hvd.rsl868	3096	33	and	and	CC
hvd.rsl868	3096	34	stems	stem	NNS
hvd.rsl868	3096	35	.	.	.
hvd.rsl868	3097	1	Continue	continue	VB
hvd.rsl868	3097	2	in	in	IN
hvd.rsl868	3097	3	this	this	DT
hvd.rsl868	3097	4	way	way	NN
hvd.rsl868	3097	5	until	until	IN
hvd.rsl868	3097	6	the	the	DT
hvd.rsl868	3097	7	jar	jar	NN
hvd.rsl868	3097	8	is	be	VBZ
hvd.rsl868	3097	9	full	full	JJ
hvd.rsl868	3097	10	.	.	.
hvd.rsl868	3098	1	Pour	pour	VB
hvd.rsl868	3098	2	the	the	DT
hvd.rsl868	3098	3	brine	brine	NN
hvd.rsl868	3098	4	over	over	IN
hvd.rsl868	3098	5	all	all	DT
hvd.rsl868	3098	6	and	and	CC
hvd.rsl868	3098	7	cover	cover	VBP
hvd.rsl868	3098	8	,	,	,
hvd.rsl868	3098	9	first	first	RB
hvd.rsl868	3098	10	with	with	IN
hvd.rsl868	3098	11	a	a	DT
hvd.rsl868	3098	12	cloth	cloth	NN
hvd.rsl868	3098	13	,	,	,
hvd.rsl868	3098	14	then	then	RB
hvd.rsl868	3098	15	with	with	IN
hvd.rsl868	3098	16	a	a	DT
hvd.rsl868	3098	17	plate	plate	NN
hvd.rsl868	3098	18	,	,	,
hvd.rsl868	3098	19	and	and	CC
hvd.rsl868	3098	20	put	put	VBD
hvd.rsl868	3098	21	a	a	DT
hvd.rsl868	3098	22	weight	weight	NN
hvd.rsl868	3098	23	on	on	IN
hvd.rsl868	3098	24	top	top	NN
hvd.rsl868	3098	25	of	of	IN
hvd.rsl868	3098	26	the	the	DT
hvd.rsl868	3098	27	plate	plate	NN
hvd.rsl868	3098	28	.	.	.
hvd.rsl868	3099	1	The	the	DT
hvd.rsl868	3099	2	cloth	cloth	NN
hvd.rsl868	3099	3	must	must	MD
hvd.rsl868	3099	4	be	be	VB
hvd.rsl868	3099	5	washed	wash	VBN
hvd.rsl868	3099	6	frequently	frequently	RB
hvd.rsl868	3099	7	as	as	IN
hvd.rsl868	3099	8	in	in	IN
hvd.rsl868	3099	9	making	make	VBG
hvd.rsl868	3099	10	sauerkraut	sauerkraut	NN
hvd.rsl868	3099	11	.	.	.
hvd.rsl868	3100	1	Gherkins.—Wipe	Gherkins.—Wipe	NNS
hvd.rsl868	3100	2	one	one	CD
hvd.rsl868	3100	3	quart	quart	NN
hvd.rsl868	3100	4	of	of	IN
hvd.rsl868	3100	5	small	small	JJ
hvd.rsl868	3100	6	unripe	unripe	JJ
hvd.rsl868	3100	7	cucumbers	cucumber	NNS
hvd.rsl868	3100	8	.	.	.
hvd.rsl868	3101	1	Put	put	VB
hvd.rsl868	3101	2	in	in	RP
hvd.rsl868	3101	3	a	a	DT
hvd.rsl868	3101	4	stone	stone	NN
hvd.rsl868	3101	5	crock	crock	NN
hvd.rsl868	3101	6	and	and	CC
hvd.rsl868	3101	7	add	add	VB
hvd.rsl868	3101	8	one	one	CD
hvd.rsl868	3101	9	-	-	HYPH
hvd.rsl868	3101	10	quarter	quarter	NN
hvd.rsl868	3101	11	cupful	cupful	NN
hvd.rsl868	3101	12	of	of	IN
hvd.rsl868	3101	13	salt	salt	NN
hvd.rsl868	3101	14	dissolved	dissolve	VBN
hvd.rsl868	3101	15	in	in	IN
hvd.rsl868	3101	16	one	one	CD
hvd.rsl868	3101	17	pint	pint	NN
hvd.rsl868	3101	18	of	of	IN
hvd.rsl868	3101	19	boiling	boil	VBG
hvd.rsl868	3101	20	water	water	NN
hvd.rsl868	3101	21	.	.	.
hvd.rsl868	3102	1	Let	let	VB
hvd.rsl868	3102	2	stand	stand	VB
hvd.rsl868	3102	3	three	three	CD
hvd.rsl868	3102	4	days	day	NNS
hvd.rsl868	3102	5	.	.	.
hvd.rsl868	3103	1	Drain	drain	VB
hvd.rsl868	3103	2	cucumbers	cucumber	NNS
hvd.rsl868	3103	3	from	from	IN
hvd.rsl868	3103	4	brine	brine	NN
hvd.rsl868	3103	5	,	,	,
hvd.rsl868	3103	6	bring	bring	VB
hvd.rsl868	3103	7	the	the	DT
hvd.rsl868	3103	8	brine	brine	NN
hvd.rsl868	3103	9	to	to	IN
hvd.rsl868	3103	10	the	the	DT
hvd.rsl868	3103	11	boiling	boiling	NN
hvd.rsl868	3103	12	point,-	point,-	CC
hvd.rsl868	3103	13	pour	pour	VB
hvd.rsl868	3103	14	over	over	IN
hvd.rsl868	3103	15	the	the	DT
hvd.rsl868	3103	16	cucumbers	cucumber	NNS
hvd.rsl868	3103	17	,	,	,
hvd.rsl868	3103	18	and	and	CC
hvd.rsl868	3103	19	again	again	RB
hvd.rsl868	3103	20	let	let	VB
hvd.rsl868	3103	21	stand	stand	VB
hvd.rsl868	3103	22	three	three	CD
hvd.rsl868	3103	23	days	day	NNS
hvd.rsl868	3103	24	.	.	.
hvd.rsl868	3104	1	Repeat	repeat	VB
hvd.rsl868	3104	2	;	;	:
hvd.rsl868	3104	3	drain	drain	VB
hvd.rsl868	3104	4	,	,	,
hvd.rsl868	3104	5	wipe	wipe	VB
hvd.rsl868	3104	6	cucumbers	cucumber	NNS
hvd.rsl868	3104	7	,	,	,
hvd.rsl868	3104	8	and	and	CC
hvd.rsl868	3104	9	pour	pour	VB
hvd.rsl868	3104	10	over	over	RP
hvd.rsl868	3104	11	one	one	CD
hvd.rsl868	3104	12	quart	quart	NN
hvd.rsl868	3104	13	of	of	IN
hvd.rsl868	3104	14	boiling	boiling	NN
hvd.rsl868	3104	15	water	water	NN
hvd.rsl868	3104	16	in	in	IN
hvd.rsl868	3104	17	which	which	WDT
hvd.rsl868	3104	18	one	one	CD
hvd.rsl868	3104	19	scant	scant	JJ
hvd.rsl868	3104	20	teaspoonful	teaspoonful	NN
hvd.rsl868	3104	21	of	of	IN
hvd.rsl868	3104	22	alum	alum	NN
hvd.rsl868	3104	23	has	have	VBZ
hvd.rsl868	3104	24	been	be	VBN
hvd.rsl868	3104	25	dissolved	dissolve	VBN
hvd.rsl868	3104	26	.	.	.
hvd.rsl868	3105	1	Let	let	VB
hvd.rsl868	3105	2	stand	stand	VB
hvd.rsl868	3105	3	six	six	CD
hvd.rsl868	3105	4	hours	hour	NNS
hvd.rsl868	3105	5	,	,	,
hvd.rsl868	3105	6	then	then	RB
hvd.rsl868	3105	7	drain	drain	VB
hvd.rsl868	3105	8	from	from	IN
hvd.rsl868	3105	9	alum	alum	NN
hvd.rsl868	3105	10	water	water	NN
hvd.rsl868	3105	11	.	.	.
hvd.rsl868	3106	1	Cook	cook	VB
hvd.rsl868	3106	2	cucumbers	cucumber	NNS
hvd.rsl868	3106	3	10	10	CD
hvd.rsl868	3106	4	minutes	minute	NNS
hvd.rsl868	3106	5	,	,	,
hvd.rsl868	3106	6	a	a	DT
hvd.rsl868	3106	7	few	few	JJ
hvd.rsl868	3106	8	at	at	IN
hvd.rsl868	3106	9	a	a	DT
hvd.rsl868	3106	10	time	time	NN
hvd.rsl868	3106	11	,	,	,
hvd.rsl868	3106	12	in	in	IN
hvd.rsl868	3106	13	one	one	CD
hvd.rsl868	3106	14	-	-	HYPH
hvd.rsl868	3106	15	fourth	fourth	NN
hvd.rsl868	3106	16	of	of	IN
hvd.rsl868	3106	17	the	the	DT
hvd.rsl868	3106	18	fol-	fol-	NN
hvd.rsl868	3106	19	lowing	low	VBG
hvd.rsl868	3106	20	mixture	mixture	NN
hvd.rsl868	3106	21	,	,	,
hvd.rsl868	3106	22	heated	heat	VBN
hvd.rsl868	3106	23	to	to	IN
hvd.rsl868	3106	24	the	the	DT
hvd.rsl868	3106	25	boiling	boiling	NN
hvd.rsl868	3106	26	point	point	NN
hvd.rsl868	3106	27	and	and	CC
hvd.rsl868	3106	28	boiled	boil	VBD
hvd.rsl868	3106	29	10	10	CD
hvd.rsl868	3106	30	minutes	minute	NNS
hvd.rsl868	3106	31	:	:	:
hvd.rsl868	3106	32	One	one	CD
hvd.rsl868	3106	33	quart	quart	NN
hvd.rsl868	3106	34	of	of	IN
hvd.rsl868	3106	35	vinegar	vinegar	NN
hvd.rsl868	3106	36	,	,	,
hvd.rsl868	3106	37	one	one	CD
hvd.rsl868	3106	38	red	red	JJ
hvd.rsl868	3106	39	pepper	pepper	NN
hvd.rsl868	3106	40	,	,	,
hvd.rsl868	3106	41	one	one	CD
hvd.rsl868	3106	42	-	-	HYPH
hvd.rsl868	3106	43	half	half	NN
hvd.rsl868	3106	44	stick	stick	NN
hvd.rsl868	3106	45	of	of	IN
hvd.rsl868	3106	46	cinnamon	cinnamon	NN
hvd.rsl868	3106	47	,	,	,
hvd.rsl868	3106	48	one	one	CD
hvd.rsl868	3106	49	-	-	HYPH
hvd.rsl868	3106	50	half	half	NN
hvd.rsl868	3106	51	teaspoonful	teaspoonful	JJ
hvd.rsl868	3106	52	allspice	allspice	NN
hvd.rsl868	3106	53	,	,	,
hvd.rsl868	3106	54	one	one	CD
hvd.rsl868	3106	55	-	-	HYPH
hvd.rsl868	3106	56	half	half	NN
hvd.rsl868	3106	57	tablespoonful	tablespoonful	NN
hvd.rsl868	3106	58	of	of	IN
hvd.rsl868	3106	59	cloves	clove	NNS
hvd.rsl868	3106	60	.	.	.
hvd.rsl868	3107	1	Strain	strain	VB
hvd.rsl868	3107	2	the	the	DT
hvd.rsl868	3107	3	re-	re-	RB
hvd.rsl868	3107	4	maining	maine	VBG
hvd.rsl868	3107	5	liquor	liquor	NN
hvd.rsl868	3107	6	over	over	IN
hvd.rsl868	3107	7	the	the	DT
hvd.rsl868	3107	8	pickles	pickle	NNS
hvd.rsl868	3107	9	,	,	,
hvd.rsl868	3107	10	which	which	WDT
hvd.rsl868	3107	11	have	have	VBP
hvd.rsl868	3107	12	been	be	VBN
hvd.rsl868	3107	13	put	put	VBN
hvd.rsl868	3107	14	in	in	IN
hvd.rsl868	3107	15	a	a	DT
hvd.rsl868	3107	16	stone	stone	NN
hvd.rsl868	3107	17	jar	jar	NN
hvd.rsl868	3107	18	.	.	.
hvd.rsl868	3108	1	Bring	bring	VB
hvd.rsl868	3108	2	liquor	liquor	NN
hvd.rsl868	3108	3	to	to	IN
hvd.rsl868	3108	4	boiling	boiling	NN
hvd.rsl868	3108	5	point	point	NN
hvd.rsl868	3108	6	before	before	IN
hvd.rsl868	3108	7	turning	turn	VBG
hvd.rsl868	3108	8	it	-PRON-	PRP
hvd.rsl868	3108	9	over	over	IN
hvd.rsl868	3108	10	the	the	DT
hvd.rsl868	3108	11	pickles	pickle	NNS
hvd.rsl868	3108	12	.	.	.
hvd.rsl868	3109	1	Grated	Grated	NNP
hvd.rsl868	3109	2	Cucumber	Cucumber	NNP
hvd.rsl868	3109	3	Pickles.—Take	Pickles.—Take	NNP
hvd.rsl868	3109	4	cucumbers	cucumber	NNS
hvd.rsl868	3109	5	fully	fully	RB
hvd.rsl868	3109	6	grown	grow	VBN
hvd.rsl868	3109	7	,	,	,
hvd.rsl868	3109	8	pare	pare	VB
hvd.rsl868	3109	9	them	-PRON-	PRP
hvd.rsl868	3109	10	,	,	,
hvd.rsl868	3109	11	and	and	CC
hvd.rsl868	3109	12	if	if	IN
hvd.rsl868	3109	13	the	the	DT
hvd.rsl868	3109	14	seeds	seed	NNS
hvd.rsl868	3109	15	are	be	VBP
hvd.rsl868	3109	16	large	large	JJ
hvd.rsl868	3109	17	remove	remove	VB
hvd.rsl868	3109	18	them	-PRON-	PRP
hvd.rsl868	3109	19	,	,	,
hvd.rsl868	3109	20	then	then	RB
hvd.rsl868	3109	21	grate	grate	VB
hvd.rsl868	3109	22	and	and	CC
hvd.rsl868	3109	23	drain	drain	VB
hvd.rsl868	3109	24	through	through	IN
hvd.rsl868	3109	25	a	a	DT
hvd.rsl868	3109	26	colander	colander	NN
hvd.rsl868	3109	27	,	,	,
hvd.rsl868	3109	28	and	and	CC
hvd.rsl868	3109	29	to	to	IN
hvd.rsl868	3109	30	the	the	DT
hvd.rsl868	3109	31	pulp	pulp	NN
hvd.rsl868	3109	32	left	leave	VBN
hvd.rsl868	3109	33	add	add	NN
hvd.rsl868	3109	34	as	as	RB
hvd.rsl868	3109	35	much	much	JJ
hvd.rsl868	3109	36	vinegar	vinegar	NN
hvd.rsl868	3109	37	as	as	IN
hvd.rsl868	3109	38	there	there	EX
hvd.rsl868	3109	39	is	be	VBZ
hvd.rsl868	3109	40	juice	juice	NN
hvd.rsl868	3109	41	,	,	,
hvd.rsl868	3109	42	and	and	CC
hvd.rsl868	3109	43	can	can	MD
hvd.rsl868	3109	44	.	.	.
hvd.rsl868	3110	1	Cucumber	Cucumber	NNP
hvd.rsl868	3110	2	Mustard	Mustard	NNP
hvd.rsl868	3110	3	Pickles.—To	Pickles.—To	NNP
hvd.rsl868	3110	4	every	every	DT
hvd.rsl868	3110	5	gallon	gallon	NN
hvd.rsl868	3110	6	of	of	IN
hvd.rsl868	3110	7	water	water	NN
hvd.rsl868	3110	8	add	add	VB
hvd.rsl868	3110	9	two	two	CD
hvd.rsl868	3110	10	pints	pint	NNS
hvd.rsl868	3110	11	of	of	IN
hvd.rsl868	3110	12	fine	fine	JJ
hvd.rsl868	3110	13	salt	salt	NN
hvd.rsl868	3110	14	,	,	,
hvd.rsl868	3110	15	heat	heat	NN
hvd.rsl868	3110	16	scalding	scald	VBG
hvd.rsl868	3110	17	hot	hot	JJ
hvd.rsl868	3110	18	and	and	CC
hvd.rsl868	3110	19	pour	pour	VB
hvd.rsl868	3110	20	over	over	IN
hvd.rsl868	3110	21	the	the	DT
hvd.rsl868	3110	22	cucumbers	cucumber	NNS
hvd.rsl868	3110	23	.	.	.
hvd.rsl868	3111	1	Let	let	VB
hvd.rsl868	3111	2	stand	stand	VB
hvd.rsl868	3111	3	24	24	CD
hvd.rsl868	3111	4	hours	hour	NNS
hvd.rsl868	3111	5	,	,	,
hvd.rsl868	3111	6	pour	pour	VB
hvd.rsl868	3111	7	off	off	RP
hvd.rsl868	3111	8	the	the	DT
hvd.rsl868	3111	9	brine	brine	NN
hvd.rsl868	3111	10	.	.	.
hvd.rsl868	3112	1	Heat	heat	VB
hvd.rsl868	3112	2	sufficient	sufficient	JJ
hvd.rsl868	3112	3	vinegar	vinegar	NN
hvd.rsl868	3112	4	to	to	TO
hvd.rsl868	3112	5	cover	cover	VB
hvd.rsl868	3112	6	them	-PRON-	PRP
hvd.rsl868	3112	7	.	.	.
hvd.rsl868	3113	1	To	to	IN
hvd.rsl868	3113	2	every	every	DT
hvd.rsl868	3113	3	gallon	gallon	NN
hvd.rsl868	3113	4	of	of	IN
hvd.rsl868	3113	5	vinegar	vinegar	NN
hvd.rsl868	3113	6	add	add	VB
hvd.rsl868	3113	7	one	one	CD
hvd.rsl868	3113	8	tablespoonful	tablespoonful	NN
hvd.rsl868	3113	9	pulverized	pulverize	VBN
hvd.rsl868	3113	10	alum	alum	NN
hvd.rsl868	3113	11	,	,	,
hvd.rsl868	3113	12	pour	pour	VB
hvd.rsl868	3113	13	over	over	IN
hvd.rsl868	3113	14	the	the	DT
hvd.rsl868	3113	15	cucumbers	cucumber	NNS
hvd.rsl868	3113	16	and	and	CC
hvd.rsl868	3113	17	cover	cover	VBP
hvd.rsl868	3113	18	tight	tight	JJ
hvd.rsl868	3113	19	to	to	IN
hvd.rsl868	3113	20	steam	steam	NN
hvd.rsl868	3113	21	.	.	.
hvd.rsl868	3114	1	Put	put	VB
hvd.rsl868	3114	2	on	on	RP
hvd.rsl868	3114	3	fresh	fresh	JJ
hvd.rsl868	3114	4	cabbage	cabbage	NN
hvd.rsl868	3114	5	THE	the	DT
hvd.rsl868	3114	6	RURAL	rural	JJ
hvd.rsl868	3114	7	COOK	COOK	NNP
hvd.rsl868	3114	8	BOOK	book	NN
hvd.rsl868	3114	9	.	.	.
hvd.rsl868	3115	1	.	.	.
hvd.rsl868	3116	1	165	165	CD
hvd.rsl868	3116	2	one	one	CD
hvd.rsl868	3116	3	quart	quart	NN
hvd.rsl868	3116	4	of	of	IN
hvd.rsl868	3116	5	vinegar	vinegar	NN
hvd.rsl868	3116	6	,	,	,
hvd.rsl868	3116	7	three	three	CD
hvd.rsl868	3116	8	pounds	pound	NNS
hvd.rsl868	3116	9	moist	moist	JJ
hvd.rsl868	3116	10	sugar	sugar	NN
hvd.rsl868	3116	11	,	,	,
hvd.rsl868	3116	12	one	one	CD
hvd.rsl868	3116	13	-	-	HYPH
hvd.rsl868	3116	14	half	half	NN
hvd.rsl868	3116	15	ounce	ounce	NN
hvd.rsl868	3116	16	cinna-	cinna-	XX
hvd.rsl868	3116	17	mon	mon	NNP
hvd.rsl868	3116	18	,	,	,
hvd.rsl868	3116	19	three	three	CD
hvd.rsl868	3116	20	blades	blade	NNS
hvd.rsl868	3116	21	of	of	IN
hvd.rsl868	3116	22	mace	mace	NN
hvd.rsl868	3116	23	,	,	,
hvd.rsl868	3116	24	one	one	CD
hvd.rsl868	3116	25	-	-	HYPH
hvd.rsl868	3116	26	quarter	quarter	NN
hvd.rsl868	3116	27	ounce	ounce	NN
hvd.rsl868	3116	28	allspice	allspice	NN
hvd.rsl868	3116	29	.	.	.
hvd.rsl868	3117	1	The	the	DT
hvd.rsl868	3117	2	plums	plum	NNS
hvd.rsl868	3117	3	should	should	MD
hvd.rsl868	3117	4	be	be	VB
hvd.rsl868	3117	5	ripe	ripe	JJ
hvd.rsl868	3117	6	,	,	,
hvd.rsl868	3117	7	but	but	CC
hvd.rsl868	3117	8	not	not	RB
hvd.rsl868	3117	9	too	too	RB
hvd.rsl868	3117	10	much	much	JJ
hvd.rsl868	3117	11	so	so	RB
hvd.rsl868	3117	12	;	;	:
hvd.rsl868	3117	13	the	the	DT
hvd.rsl868	3117	14	bloom	bloom	NN
hvd.rsl868	3117	15	is	be	VBZ
hvd.rsl868	3117	16	rubbed	rub	VBN
hvd.rsl868	3117	17	off	off	RP
hvd.rsl868	3117	18	with	with	IN
hvd.rsl868	3117	19	a	a	DT
hvd.rsl868	3117	20	piece	piece	NN
hvd.rsl868	3117	21	of	of	IN
hvd.rsl868	3117	22	flannel	flannel	NN
hvd.rsl868	3117	23	or	or	CC
hvd.rsl868	3117	24	a	a	DT
hvd.rsl868	3117	25	clean	clean	JJ
hvd.rsl868	3117	26	cloth	cloth	NN
hvd.rsl868	3117	27	,	,	,
hvd.rsl868	3117	28	and	and	CC
hvd.rsl868	3117	29	they	-PRON-	PRP
hvd.rsl868	3117	30	are	be	VBP
hvd.rsl868	3117	31	pricked	prick	VBN
hvd.rsl868	3117	32	a	a	DT
hvd.rsl868	3117	33	little	little	JJ
hvd.rsl868	3117	34	with	with	IN
hvd.rsl868	3117	35	a	a	DT
hvd.rsl868	3117	36	needle	needle	NN
hvd.rsl868	3117	37	.	.	.
hvd.rsl868	3118	1	The	the	DT
hvd.rsl868	3118	2	vinegar	vinegar	NN
hvd.rsl868	3118	3	,	,	,
hvd.rsl868	3118	4	sugar	sugar	NN
hvd.rsl868	3118	5	and	and	CC
hvd.rsl868	3118	6	spices	spice	NNS
hvd.rsl868	3118	7	are	be	VBP
hvd.rsl868	3118	8	boiled	boil	VBN
hvd.rsl868	3118	9	together	together	RB
hvd.rsl868	3118	10	for	for	IN
hvd.rsl868	3118	11	10	10	CD
hvd.rsl868	3118	12	min-	min-	JJ
hvd.rsl868	3118	13	utes	ute	NNS
hvd.rsl868	3118	14	,	,	,
hvd.rsl868	3118	15	then	then	RB
hvd.rsl868	3118	16	strained	strain	VBD
hvd.rsl868	3118	17	and	and	CC
hvd.rsl868	3118	18	poured	pour	VBD
hvd.rsl868	3118	19	over	over	RP
hvd.rsl868	3118	20	the	the	DT
hvd.rsl868	3118	21	fruit	fruit	NN
hvd.rsl868	3118	22	,	,	,
hvd.rsl868	3118	23	in	in	IN
hvd.rsl868	3118	24	a	a	DT
hvd.rsl868	3118	25	large	large	JJ
hvd.rsl868	3118	26	basin	basin	NN
hvd.rsl868	3118	27	Next	Next	NNP
hvd.rsl868	3118	28	day	day	NN
hvd.rsl868	3118	29	the	the	DT
hvd.rsl868	3118	30	vinegar	vinegar	NN
hvd.rsl868	3118	31	is	be	VBZ
hvd.rsl868	3118	32	boiled	boil	VBN
hvd.rsl868	3118	33	again	again	RB
hvd.rsl868	3118	34	,	,	,
hvd.rsl868	3118	35	and	and	CC
hvd.rsl868	3118	36	again	again	RB
hvd.rsl868	3118	37	poured	pour	VBD
hvd.rsl868	3118	38	over	over	RP
hvd.rsl868	3118	39	the	the	DT
hvd.rsl868	3118	40	damsons	damson	NNS
hvd.rsl868	3118	41	,	,	,
hvd.rsl868	3118	42	and	and	CC
hvd.rsl868	3118	43	on	on	IN
hvd.rsl868	3118	44	the	the	DT
hvd.rsl868	3118	45	third	third	JJ
hvd.rsl868	3118	46	day	day	NN
hvd.rsl868	3118	47	the	the	DT
hvd.rsl868	3118	48	damsons	damson	NNS
hvd.rsl868	3118	49	themselves	-PRON-	PRP
hvd.rsl868	3118	50	are	be	VBP
hvd.rsl868	3118	51	simmered	simmer	VBN
hvd.rsl868	3118	52	in	in	IN
hvd.rsl868	3118	53	the	the	DT
hvd.rsl868	3118	54	vinegar	vinegar	NN
hvd.rsl868	3118	55	for	for	IN
hvd.rsl868	3118	56	exactly	exactly	RB
hvd.rsl868	3118	57	'	'	``
hvd.rsl868	3118	58	five	five	CD
hvd.rsl868	3118	59	minutes	minute	NNS
hvd.rsl868	3118	60	.	.	.
hvd.rsl868	3119	1	They	-PRON-	PRP
hvd.rsl868	3119	2	should	should	MD
hvd.rsl868	3119	3	be	be	VB
hvd.rsl868	3119	4	tied	tie	VBN
hvd.rsl868	3119	5	down	down	RP
hvd.rsl868	3119	6	while	while	IN
hvd.rsl868	3119	7	hot	hot	JJ
hvd.rsl868	3119	8	.	.	.
hvd.rsl868	3120	1	A	a	DT
hvd.rsl868	3120	2	quicker	quick	JJR
hvd.rsl868	3120	3	method	method	NN
hvd.rsl868	3120	4	of	of	IN
hvd.rsl868	3120	5	pickling	pickling	NN
hvd.rsl868	3120	6	either	either	CC
hvd.rsl868	3120	7	plums	plum	NNS
hvd.rsl868	3120	8	or	or	CC
hvd.rsl868	3120	9	damsons	damson	NNS
hvd.rsl868	3120	10	is	be	VBZ
hvd.rsl868	3120	11	the	the	DT
hvd.rsl868	3120	12	following	follow	VBG
hvd.rsl868	3120	13	:	:	:
hvd.rsl868	3120	14	Remove	remove	VB
hvd.rsl868	3120	15	the	the	DT
hvd.rsl868	3120	16	stalks	stalk	NNS
hvd.rsl868	3120	17	from	from	IN
hvd.rsl868	3120	18	the	the	DT
hvd.rsl868	3120	19	fruit	fruit	NN
hvd.rsl868	3120	20	;	;	:
hvd.rsl868	3120	21	wipe	wipe	VB
hvd.rsl868	3120	22	it	-PRON-	PRP
hvd.rsl868	3120	23	and	and	CC
hvd.rsl868	3120	24	arrange	arrange	VB
hvd.rsl868	3120	25	in	in	IN
hvd.rsl868	3120	26	layers	layer	NNS
hvd.rsl868	3120	27	in	in	IN
hvd.rsl868	3120	28	a	a	DT
hvd.rsl868	3120	29	jar	jar	NN
hvd.rsl868	3120	30	with	with	IN
hvd.rsl868	3120	31	good	good	JJ
hvd.rsl868	3120	32	brown	brown	JJ
hvd.rsl868	3120	33	sugar	sugar	NN
hvd.rsl868	3120	34	sprinkled	sprinkle	VBN
hvd.rsl868	3120	35	between	between	IN
hvd.rsl868	3120	36	.	.	.
hvd.rsl868	3121	1	Fill	fill	VB
hvd.rsl868	3121	2	up	up	RP
hvd.rsl868	3121	3	the	the	DT
hvd.rsl868	3121	4	jars	jar	NNS
hvd.rsl868	3121	5	with	with	IN
hvd.rsl868	3121	6	cold	cold	JJ
hvd.rsl868	3121	7	vinegar	vinegar	NN
hvd.rsl868	3121	8	,	,	,
hvd.rsl868	3121	9	tie	tie	VB
hvd.rsl868	3121	10	them	-PRON-	PRP
hvd.rsl868	3121	11	down	down	RP
hvd.rsl868	3121	12	and	and	CC
hvd.rsl868	3121	13	bake	bake	VB
hvd.rsl868	3121	14	in	in	RP
hvd.rsl868	3121	15	rather	rather	RB
hvd.rsl868	3121	16	a	a	DT
hvd.rsl868	3121	17	slow	slow	JJ
hvd.rsl868	3121	18	oven	oven	NN
hvd.rsl868	3121	19	till	till	IN
hvd.rsl868	3121	20	the	the	DT
hvd.rsl868	3121	21	plums	plum	NNS
hvd.rsl868	3121	22	are	be	VBP
hvd.rsl868	3121	23	tender	tender	JJ
hvd.rsl868	3121	24	,	,	,
hvd.rsl868	3121	25	then	then	RB
hvd.rsl868	3121	26	tie	tie	VB
hvd.rsl868	3121	27	down	down	RP
hvd.rsl868	3121	28	for	for	IN
hvd.rsl868	3121	29	use	use	NN
hvd.rsl868	3121	30	.	.	.
hvd.rsl868	3122	1	French	french	JJ
hvd.rsl868	3122	2	Mustard.—Take	Mustard.—Take	NNP
hvd.rsl868	3122	3	six	six	CD
hvd.rsl868	3122	4	ounces	ounce	NNS
hvd.rsl868	3122	5	of	of	IN
hvd.rsl868	3122	6	salt	salt	NN
hvd.rsl868	3122	7	,	,	,
hvd.rsl868	3122	8	four	four	CD
hvd.rsl868	3122	9	ounces	ounce	NNS
hvd.rsl868	3122	10	of	of	IN
hvd.rsl868	3122	11	scraped	scrape	VBN
hvd.rsl868	3122	12	horseradish	horseradish	NN
hvd.rsl868	3122	13	,	,	,
hvd.rsl868	3122	14	one	one	CD
hvd.rsl868	3122	15	clove	clove	NN
hvd.rsl868	3122	16	of	of	IN
hvd.rsl868	3122	17	garlic	garlic	NN
hvd.rsl868	3122	18	,	,	,
hvd.rsl868	3122	19	and	and	CC
hvd.rsl868	3122	20	two	two	CD
hvd.rsl868	3122	21	quarts	quart	NNS
hvd.rsl868	3122	22	of	of	IN
hvd.rsl868	3122	23	boiling	boiling	NN
hvd.rsl868	3122	24	vinegar	vinegar	NN
hvd.rsl868	3122	25	;	;	:
hvd.rsl868	3122	26	steep	steep	VB
hvd.rsl868	3122	27	these	these	DT
hvd.rsl868	3122	28	together	together	RB
hvd.rsl868	3122	29	in	in	IN
hvd.rsl868	3122	30	a	a	DT
hvd.rsl868	3122	31	covered	covered	JJ
hvd.rsl868	3122	32	vessel	vessel	NN
hvd.rsl868	3122	33	for	for	IN
hvd.rsl868	3122	34	six	six	CD
hvd.rsl868	3122	35	hours	hour	NNS
hvd.rsl868	3122	36	,	,	,
hvd.rsl868	3122	37	then	then	RB
hvd.rsl868	3122	38	strain	strain	VB
hvd.rsl868	3122	39	and	and	CC
hvd.rsl868	3122	40	add	add	VB
hvd.rsl868	3122	41	mustard	mustard	NN
hvd.rsl868	3122	42	to	to	IN
hvd.rsl868	3122	43	the	the	DT
hvd.rsl868	3122	44	spiced	spiced	JJ
hvd.rsl868	3122	45	vinegar	vinegar	NN
hvd.rsl868	3122	46	sufficient	sufficient	JJ
hvd.rsl868	3122	47	to	to	TO
hvd.rsl868	3122	48	make	make	VB
hvd.rsl868	3122	49	it	-PRON-	PRP
hvd.rsl868	3122	50	the	the	DT
hvd.rsl868	3122	51	proper	proper	JJ
hvd.rsl868	3122	52	con-	con-	NN
hvd.rsl868	3122	53	sistency	sistency	NN
hvd.rsl868	3122	54	.	.	.
hvd.rsl868	3123	1	These	these	DT
hvd.rsl868	3123	2	proportions	proportion	NNS
hvd.rsl868	3123	3	are	be	VBP
hvd.rsl868	3123	4	large	large	JJ
hvd.rsl868	3123	5	;	;	:
hvd.rsl868	3123	6	they	-PRON-	PRP
hvd.rsl868	3123	7	can	can	MD
hvd.rsl868	3123	8	be	be	VB
hvd.rsl868	3123	9	reduced	reduce	VBN
hvd.rsl868	3123	10	if	if	IN
hvd.rsl868	3123	11	necessary	necessary	JJ
hvd.rsl868	3123	12	,	,	,
hvd.rsl868	3123	13	but	but	CC
hvd.rsl868	3123	14	the	the	DT
hvd.rsl868	3123	15	mustard	mustard	NN
hvd.rsl868	3123	16	will	will	MD
hvd.rsl868	3123	17	keep	keep	VB
hvd.rsl868	3123	18	a	a	DT
hvd.rsl868	3123	19	long	long	JJ
hvd.rsl868	3123	20	time	time	NN
hvd.rsl868	3123	21	,	,	,
hvd.rsl868	3123	22	as	as	IN
hvd.rsl868	3123	23	it	-PRON-	PRP
hvd.rsl868	3123	24	is	be	VBZ
hvd.rsl868	3123	25	made	make	VBN
hvd.rsl868	3123	26	with	with	IN
hvd.rsl868	3123	27	boiling	boil	VBG
hvd.rsl868	3123	28	vinegar	vinegar	NN
hvd.rsl868	3123	29	.	.	.
hvd.rsl868	3124	1	Gillespie	Gillespie	NNP
hvd.rsl868	3124	2	Relish.—Ore	Relish.—Ore	NNP
hvd.rsl868	3124	3	peck	peck	NN
hvd.rsl868	3124	4	ripe	ripe	JJ
hvd.rsl868	3124	5	tomatoes	tomato	NNS
hvd.rsl868	3124	6	,	,	,
hvd.rsl868	3124	7	two	two	CD
hvd.rsl868	3124	8	cupfuls	cupful	NNS
hvd.rsl868	3124	9	celery	celery	NN
hvd.rsl868	3124	10	,	,	,
hvd.rsl868	3124	11	six	six	CD
hvd.rsl868	3124	12	large	large	JJ
hvd.rsl868	3124	13	onions	onion	NNS
hvd.rsl868	3124	14	,	,	,
hvd.rsl868	3124	15	seven	seven	CD
hvd.rsl868	3124	16	red	red	JJ
hvd.rsl868	3124	17	peppers	pepper	NNS
hvd.rsl868	3124	18	.	.	.
hvd.rsl868	3125	1	Run	run	VB
hvd.rsl868	3125	2	the	the	DT
hvd.rsl868	3125	3	peeled	peel	VBN
hvd.rsl868	3125	4	tomatoes	tomato	NNS
hvd.rsl868	3125	5	and	and	CC
hvd.rsl868	3125	6	the	the	DT
hvd.rsl868	3125	7	onions	onion	NNS
hvd.rsl868	3125	8	through	through	IN
hvd.rsl868	3125	9	a	a	DT
hvd.rsl868	3125	10	meat	meat	NN
hvd.rsl868	3125	11	grinder	grinder	NN
hvd.rsl868	3125	12	.	.	.
hvd.rsl868	3126	1	Chop	chop	VB
hvd.rsl868	3126	2	the	the	DT
hvd.rsl868	3126	3	celery	celery	NN
hvd.rsl868	3126	4	and	and	CC
hvd.rsl868	3126	5	the	the	DT
hvd.rsl868	3126	6	peppers	pepper	NNS
hvd.rsl868	3126	7	fine	fine	RB
hvd.rsl868	3126	8	.	.	.
hvd.rsl868	3127	1	Add	add	VB
hvd.rsl868	3127	2	two	two	CD
hvd.rsl868	3127	3	ounces	ounce	NNS
hvd.rsl868	3127	4	of	of	IN
hvd.rsl868	3127	5	mustard	mustard	NN
hvd.rsl868	3127	6	seed	seed	NN
hvd.rsl868	3127	7	and	and	CC
hvd.rsl868	3127	8	ground	ground	NN
hvd.rsl868	3127	9	cinnamon	cinnamon	NN
hvd.rsl868	3127	10	,	,	,
hvd.rsl868	3127	11	one	one	CD
hvd.rsl868	3127	12	-	-	HYPH
hvd.rsl868	3127	13	half	half	NN
hvd.rsl868	3127	14	cupful	cupful	NN
hvd.rsl868	3127	15	of	of	IN
hvd.rsl868	3127	16	salt	salt	NN
hvd.rsl868	3127	17	,	,	,
hvd.rsl868	3127	18	three	three	CD
hvd.rsl868	3127	19	pints	pint	NNS
hvd.rsl868	3127	20	cider	cider	NN
hvd.rsl868	3127	21	vinegar	vinegar	NN
hvd.rsl868	3127	22	and	and	CC
hvd.rsl868	3127	23	two	two	CD
hvd.rsl868	3127	24	pounds	pound	NNS
hvd.rsl868	3127	25	of	of	IN
hvd.rsl868	3127	26	light	light	JJ
hvd.rsl868	3127	27	brown	brown	JJ
hvd.rsl868	3127	28	sugar	sugar	NN
hvd.rsl868	3127	29	.	.	.
hvd.rsl868	3128	1	Mix	mix	VB
hvd.rsl868	3128	2	and	and	CC
hvd.rsl868	3128	3	seal	seal	VB
hvd.rsl868	3128	4	.	.	.
hvd.rsl868	3129	1	Do	do	VB
hvd.rsl868	3129	2	not	not	RB
hvd.rsl868	3129	3	cook	cook	VB
hvd.rsl868	3129	4	.	.	.
hvd.rsl868	3130	1	It	-PRON-	PRP
hvd.rsl868	3130	2	is	be	VBZ
hvd.rsl868	3130	3	claimed	claim	VBN
hvd.rsl868	3130	4	that	that	IN
hvd.rsl868	3130	5	this	this	DT
hvd.rsl868	3130	6	will	will	MD
hvd.rsl868	3130	7	keep	keep	VB
hvd.rsl868	3130	8	per-	per-	DT
hvd.rsl868	3130	9	fectly	fectly	RB
hvd.rsl868	3130	10	for	for	IN
hvd.rsl868	3130	11	five	five	CD
hvd.rsl868	3130	12	years	year	NNS
hvd.rsl868	3130	13	,	,	,
hvd.rsl868	3130	14	and	and	CC
hvd.rsl868	3130	15	it	-PRON-	PRP
hvd.rsl868	3130	16	is	be	VBZ
hvd.rsl868	3130	17	very	very	RB
hvd.rsl868	3130	18	appetizing	appetizing	JJ
hvd.rsl868	3130	19	and	and	CC
hvd.rsl868	3130	20	universally	universally	RB
hvd.rsl868	3130	21	liked	like	VBN
hvd.rsl868	3130	22	.	.	.
hvd.rsl868	3131	1	Hebrew	Hebrew	NNP
hvd.rsl868	3131	2	Pickle.—For	pickle.—for	CD
hvd.rsl868	3131	3	a	a	DT
hvd.rsl868	3131	4	pint	pint	NN
hvd.rsl868	3131	5	of	of	IN
hvd.rsl868	3131	6	pickles	pickle	NNS
hvd.rsl868	3131	7	grate	grate	VB
hvd.rsl868	3131	8	two	two	CD
hvd.rsl868	3131	9	roots	root	NNS
hvd.rsl868	3131	10	of	of	IN
hvd.rsl868	3131	11	horse-	horse-	NN
hvd.rsl868	3131	12	radish	radish	NN
hvd.rsl868	3131	13	.	.	.
hvd.rsl868	3132	1	Mix	mix	VB
hvd.rsl868	3132	2	with	with	IN
hvd.rsl868	3132	3	it	-PRON-	PRP
hvd.rsl868	3132	4	two	two	CD
hvd.rsl868	3132	5	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3132	6	of	of	IN
hvd.rsl868	3132	7	celery	celery	NN
hvd.rsl868	3132	8	seed	seed	NN
hvd.rsl868	3132	9	,	,	,
hvd.rsl868	3132	10	three	three	CD
hvd.rsl868	3132	11	tablespoon-	tablespoon-	NN
hvd.rsl868	3132	12	fuls	fuls	NN
hvd.rsl868	3132	13	of	of	IN
hvd.rsl868	3132	14	mustard	mustard	NN
hvd.rsl868	3132	15	seed	seed	NN
hvd.rsl868	3132	16	,	,	,
hvd.rsl868	3132	17	four	four	CD
hvd.rsl868	3132	18	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3132	19	of	of	IN
hvd.rsl868	3132	20	sugar	sugar	NN
hvd.rsl868	3132	21	and	and	CC
hvd.rsl868	3132	22	one	one	CD
hvd.rsl868	3132	23	tablespoonful	tablespoonful	NN
hvd.rsl868	3132	24	of	of	IN
hvd.rsl868	3132	25	turmeric	turmeric	NN
hvd.rsl868	3132	26	.	.	.
hvd.rsl868	3133	1	Cover	cover	VB
hvd.rsl868	3133	2	the	the	DT
hvd.rsl868	3133	3	ingredients	ingredient	NNS
hvd.rsl868	3133	4	with	with	IN
hvd.rsl868	3133	5	scalding	scald	VBG
hvd.rsl868	3133	6	hot	hot	JJ
hvd.rsl868	3133	7	vinegar	vinegar	NN
hvd.rsl868	3133	8	.	.	.
hvd.rsl868	3134	1	Seal	seal	VB
hvd.rsl868	3134	2	in	in	IN
hvd.rsl868	3134	3	glass	glass	NN
hvd.rsl868	3134	4	jars	jar	NNS
hvd.rsl868	3134	5	.	.	.
hvd.rsl868	3135	1	Let	let	VB
hvd.rsl868	3135	2	stand	stand	VB
hvd.rsl868	3135	3	one	one	CD
hvd.rsl868	3135	4	week	week	NN
hvd.rsl868	3135	5	before	before	IN
hvd.rsl868	3135	6	using	use	VBG
hvd.rsl868	3135	7	.	.	.
hvd.rsl868	3136	1	India	India	NNP
hvd.rsl868	3136	2	Relish.—This	Relish.—This	NNP
hvd.rsl868	3136	3	recipe	recipe	NN
hvd.rsl868	3136	4	calls	call	VBZ
hvd.rsl868	3136	5	for	for	IN
hvd.rsl868	3136	6	gherkins	gherkin	NNS
hvd.rsl868	3136	7	,	,	,
hvd.rsl868	3136	8	large	large	JJ
hvd.rsl868	3136	9	cucumbers	cucumber	NNS
hvd.rsl868	3136	10	,	,	,
hvd.rsl868	3136	11	small	small	JJ
hvd.rsl868	3136	12	onions	onion	NNS
hvd.rsl868	3136	13	,	,	,
hvd.rsl868	3136	14	cabbage	cabbage	NN
hvd.rsl868	3136	15	and	and	CC
hvd.rsl868	3136	16	red	red	JJ
hvd.rsl868	3136	17	peppers	pepper	NNS
hvd.rsl868	3136	18	.	.	.
hvd.rsl868	3137	1	Green	green	JJ
hvd.rsl868	3137	2	nasturtium	nasturtium	NN
hvd.rsl868	3137	3	seeds	seed	NNS
hvd.rsl868	3137	4	may	may	MD
hvd.rsl868	3137	5	be	be	VB
hvd.rsl868	3137	6	added	add	VBN
hvd.rsl868	3137	7	.	.	.
hvd.rsl868	3138	1	Cut	cut	VB
hvd.rsl868	3138	2	the	the	DT
hvd.rsl868	3138	3	vegetables	vegetable	NNS
hvd.rsl868	3138	4	all	all	RB
hvd.rsl868	3138	5	into	into	IN
hvd.rsl868	3138	6	small	small	JJ
hvd.rsl868	3138	7	pieces	piece	NNS
hvd.rsl868	3138	8	and	and	CC
hvd.rsl868	3138	9	put	put	VBD
hvd.rsl868	3138	10	the	the	DT
hvd.rsl868	3138	11	mixture	mixture	NN
hvd.rsl868	3138	12	,	,	,
hvd.rsl868	3138	13	layer	layer	NN
hvd.rsl868	3138	14	by	by	IN
hvd.rsl868	3138	15	layer	layer	NN
hvd.rsl868	3138	16	,	,	,
hvd.rsl868	3138	17	into	into	IN
hvd.rsl868	3138	18	a	a	DT
hvd.rsl868	3138	19	stone	stone	NN
hvd.rsl868	3138	20	jar	jar	NN
hvd.rsl868	3138	21	,	,	,
hvd.rsl868	3138	22	separating	separate	VBG
hvd.rsl868	3138	23	the	the	DT
hvd.rsl868	3138	24	layers	layer	NNS
hvd.rsl868	3138	25	with	with	IN
hvd.rsl868	3138	26	salt	salt	NN
hvd.rsl868	3138	27	.	.	.
hvd.rsl868	3139	1	Sprinkle	sprinkle	VB
hvd.rsl868	3139	2	the	the	DT
hvd.rsl868	3139	3	top	top	NN
hvd.rsl868	3139	4	well	well	RB
hvd.rsl868	3139	5	with	with	IN
hvd.rsl868	3139	6	salt	salt	NN
hvd.rsl868	3139	7	,	,	,
hvd.rsl868	3139	8	cover	cover	VBP
hvd.rsl868	3139	9	with	with	IN
hvd.rsl868	3139	10	a	a	DT
hvd.rsl868	3139	11	plate	plate	NN
hvd.rsl868	3139	12	weighted	weight	VBN
hvd.rsl868	3139	13	with	with	IN
hvd.rsl868	3139	14	a	a	DT
hvd.rsl868	3139	15	flatiron	flatiron	NN
hvd.rsl868	3139	16	,	,	,
hvd.rsl868	3139	17	stone	stone	NN
hvd.rsl868	3139	18	or	or	CC
hvd.rsl868	3139	19	brick	brick	NN
hvd.rsl868	3139	20	,	,	,
hvd.rsl868	3139	21	and	and	CC
hvd.rsl868	3139	22	let	let	VB
hvd.rsl868	3139	23	the	the	DT
hvd.rsl868	3139	24	jar	jar	NN
hvd.rsl868	3139	25	and	and	CC
hvd.rsl868	3139	26	contents	content	NNS
hvd.rsl868	3139	27	stand	stand	VBP
hvd.rsl868	3139	28	for	for	IN
hvd.rsl868	3139	29	three	three	CD
hvd.rsl868	3139	30	days	day	NNS
hvd.rsl868	3139	31	.	.	.
hvd.rsl868	3140	1	At	at	IN
hvd.rsl868	3140	2	the	the	DT
hvd.rsl868	3140	3	end	end	NN
hvd.rsl868	3140	4	of	of	IN
hvd.rsl868	3140	5	that	that	DT
hvd.rsl868	3140	6	time	time	NN
hvd.rsl868	3140	7	drain	drain	VB
hvd.rsl868	3140	8	off	off	IN
hvd.rsl868	3140	9	the	the	DT
hvd.rsl868	3140	10	liquid	liquid	NN
hvd.rsl868	3140	11	and	and	CC
hvd.rsl868	3140	12	rinse	rinse	VB
hvd.rsl868	3140	13	the	the	DT
hvd.rsl868	3140	14	vegetables	vegetable	NNS
hvd.rsl868	3140	15	thoroughly	thoroughly	RB
hvd.rsl868	3140	16	in	in	IN
hvd.rsl868	3140	17	cold	cold	JJ
hvd.rsl868	3140	18	water	water	NN
hvd.rsl868	3140	19	.	.	.
hvd.rsl868	3141	1	Then	then	RB
hvd.rsl868	3141	2	cover	cover	VB
hvd.rsl868	3141	3	with	with	IN
hvd.rsl868	3141	4	fresh	fresh	JJ
hvd.rsl868	3141	5	cold	cold	JJ
hvd.rsl868	3141	6	water	water	NN
hvd.rsl868	3141	7	and	and	CC
hvd.rsl868	3141	8	leave	leave	VB
hvd.rsl868	3141	9	for	for	IN
hvd.rsl868	3141	10	36	36	CD
hvd.rsl868	3141	11	hours	hour	NNS
hvd.rsl868	3141	12	.	.	.
hvd.rsl868	3142	1	In	in	IN
hvd.rsl868	3142	2	tfie	tfie	NN
hvd.rsl868	3142	3	mebntime	mebntime	NNP
hvd.rsl868	3142	4	scald	scald	VBP
hvd.rsl868	3142	5	three	three	CD
hvd.rsl868	3142	6	-	-	HYPH
hvd.rsl868	3142	7	quarters	quarter	NNS
hvd.rsl868	3142	8	of	of	IN
hvd.rsl868	3142	9	a	a	DT
hvd.rsl868	3142	10	gallon	gallon	NN
hvd.rsl868	3142	11	of	of	IN
hvd.rsl868	3142	12	cider	cider	NN
hvd.rsl868	3142	13	vinegar	vinegar	NN
hvd.rsl868	3142	14	with	with	IN
hvd.rsl868	3142	15	half	half	PDT
hvd.rsl868	3142	16	a	a	DT
hvd.rsl868	3142	17	tablespoonful	tablespoonful	NN
hvd.rsl868	3142	18	each	each	DT
hvd.rsl868	3142	19	of	of	IN
hvd.rsl868	3142	20	celery	celery	NN
hvd.rsl868	3142	21	seed	seed	NN
hvd.rsl868	3142	22	,	,	,
hvd.rsl868	3142	23	paprika	paprika	NN
hvd.rsl868	3142	24	,	,	,
hvd.rsl868	3142	25	cloves	clove	NNS
hvd.rsl868	3142	26	,	,	,
hvd.rsl868	3142	27	mace	mace	NN
hvd.rsl868	3142	28	,	,	,
hvd.rsl868	3142	29	ground	ground	NN
hvd.rsl868	3142	30	mustard	mustard	NN
hvd.rsl868	3142	31	;	;	:
hvd.rsl868	3142	32	and	and	CC
hvd.rsl868	3142	33	horseradish	horseradish	NN
hvd.rsl868	3142	34	and	and	CC
hvd.rsl868	3142	35	two	two	CD
hvd.rsl868	3142	36	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3142	37	of	of	IN
hvd.rsl868	3142	38	curry	curry	NNP
hvd.rsl868	3142	39	.	.	.
hvd.rsl868	3143	1	Add	add	VB
hvd.rsl868	3143	2	one	one	CD
hvd.rsl868	3143	3	166	166	CD
hvd.rsl868	3143	4	THE	the	DT
hvd.rsl868	3143	5	RURAL	rural	JJ
hvd.rsl868	3143	6	COOK	COOK	NNP
hvd.rsl868	3143	7	BOOK	book	NN
hvd.rsl868	3143	8	.	.	.
hvd.rsl868	3144	1	and	and	CC
hvd.rsl868	3144	2	three	three	CD
hvd.rsl868	3144	3	-	-	HYPH
hvd.rsl868	3144	4	quarters	quarter	NNS
hvd.rsl868	3144	5	cupful	cupful	NN
hvd.rsl868	3144	6	of	of	IN
hvd.rsl868	3144	7	brown	brown	JJ
hvd.rsl868	3144	8	sugar	sugar	NN
hvd.rsl868	3144	9	.	.	.
hvd.rsl868	3145	1	Turn	turn	VB
hvd.rsl868	3145	2	the	the	DT
hvd.rsl868	3145	3	vinegar	vinegar	NN
hvd.rsl868	3145	4	over	over	IN
hvd.rsl868	3145	5	the	the	DT
hvd.rsl868	3145	6	drained	drain	VBN
hvd.rsl868	3145	7	vegetables	vegetable	NNS
hvd.rsl868	3145	8	and	and	CC
hvd.rsl868	3145	9	cook	cook	VB
hvd.rsl868	3145	10	for	for	IN
hvd.rsl868	3145	11	a	a	DT
hvd.rsl868	3145	12	quarter	quarter	NN
hvd.rsl868	3145	13	of	of	IN
hvd.rsl868	3145	14	an	an	DT
hvd.rsl868	3145	15	hour	hour	NN
hvd.rsl868	3145	16	.	.	.
hvd.rsl868	3146	1	Put	put	VB
hvd.rsl868	3146	2	the	the	DT
hvd.rsl868	3146	3	relish	relish	NN
hvd.rsl868	3146	4	into	into	IN
hvd.rsl868	3146	5	a	a	DT
hvd.rsl868	3146	6	stone	stone	NN
hvd.rsl868	3146	7	jar	jar	NN
hvd.rsl868	3146	8	and	and	CC
hvd.rsl868	3146	9	leave	leave	VB
hvd.rsl868	3146	10	it	-PRON-	PRP
hvd.rsl868	3146	11	for	for	IN
hvd.rsl868	3146	12	two	two	CD
hvd.rsl868	3146	13	or	or	CC
hvd.rsl868	3146	14	three	three	CD
hvd.rsl868	3146	15	days	day	NNS
hvd.rsl868	3146	16	.	.	.
hvd.rsl868	3147	1	Then	then	RB
hvd.rsl868	3147	2	drain	drain	VB
hvd.rsl868	3147	3	off	off	IN
hvd.rsl868	3147	4	the	the	DT
hvd.rsl868	3147	5	vinegar	vinegar	NN
hvd.rsl868	3147	6	,	,	,
hvd.rsl868	3147	7	scald	scald	VB
hvd.rsl868	3147	8	it	-PRON-	PRP
hvd.rsl868	3147	9	and	and	CC
hvd.rsl868	3147	10	pour	pour	VB
hvd.rsl868	3147	11	it	-PRON-	PRP
hvd.rsl868	3147	12	while	while	IN
hvd.rsl868	3147	13	hot	hot	JJ
hvd.rsl868	3147	14	over	over	IN
hvd.rsl868	3147	15	the	the	DT
hvd.rsl868	3147	16	vegetables	vegetable	NNS
hvd.rsl868	3147	17	.	.	.
hvd.rsl868	3148	1	Let	let	VB
hvd.rsl868	3148	2	it	-PRON-	PRP
hvd.rsl868	3148	3	stand	stand	VB
hvd.rsl868	3148	4	until	until	IN
hvd.rsl868	3148	5	the	the	DT
hvd.rsl868	3148	6	next	next	JJ
hvd.rsl868	3148	7	day	day	NN
hvd.rsl868	3148	8	,	,	,
hvd.rsl868	3148	9	then	then	RB
hvd.rsl868	3148	10	fill	fill	VB
hvd.rsl868	3148	11	into	into	IN
hvd.rsl868	3148	12	small	small	JJ
hvd.rsl868	3148	13	jars	jar	NNS
hvd.rsl868	3148	14	,	,	,
hvd.rsl868	3148	15	cover	cover	VBP
hvd.rsl868	3148	16	closely	closely	RB
hvd.rsl868	3148	17	and	and	CC
hvd.rsl868	3148	18	keep	keep	VB
hvd.rsl868	3148	19	in	in	IN
hvd.rsl868	3148	20	a	a	DT
hvd.rsl868	3148	21	cool	cool	JJ
hvd.rsl868	3148	22	dark	dark	JJ
hvd.rsl868	3148	23	place	place	NN
hvd.rsl868	3148	24	.	.	.
hvd.rsl868	3149	1	India	India	NNP
hvd.rsl868	3149	2	Relish	Relish	NNP
hvd.rsl868	3149	3	No	no	UH
hvd.rsl868	3149	4	.	.	.
hvd.rsl868	3150	1	2.—This	2.—This	NNP
hvd.rsl868	3150	2	comes	come	VBZ
hvd.rsl868	3150	3	from	from	IN
hvd.rsl868	3150	4	the	the	DT
hvd.rsl868	3150	5	South	South	NNP
hvd.rsl868	3150	6	.	.	.
hvd.rsl868	3151	1	Two	two	CD
hvd.rsl868	3151	2	pounds	pound	NNS
hvd.rsl868	3151	3	of	of	IN
hvd.rsl868	3151	4	citron	citron	NN
hvd.rsl868	3151	5	melon	melon	NN
hvd.rsl868	3151	6	or	or	CC
hvd.rsl868	3151	7	watermelon	watermelon	NN
hvd.rsl868	3151	8	rind	rind	NN
hvd.rsl868	3151	9	,	,	,
hvd.rsl868	3151	10	two	two	CD
hvd.rsl868	3151	11	heads	head	NNS
hvd.rsl868	3151	12	of	of	IN
hvd.rsl868	3151	13	cabbage	cabbage	NN
hvd.rsl868	3151	14	,	,	,
hvd.rsl868	3151	15	white	white	JJ
hvd.rsl868	3151	16	and	and	CC
hvd.rsl868	3151	17	firm	firm	JJ
hvd.rsl868	3151	18	;	;	:
hvd.rsl868	3151	19	six	six	CD
hvd.rsl868	3151	20	white	white	JJ
hvd.rsl868	3151	21	onions	onion	NNS
hvd.rsl868	3151	22	,	,	,
hvd.rsl868	3151	23	one	one	CD
hvd.rsl868	3151	24	large	large	JJ
hvd.rsl868	3151	25	cupful	cupful	NN
hvd.rsl868	3151	26	of	of	IN
hvd.rsl868	3151	27	sugar	sugar	NN
hvd.rsl868	3151	28	,	,	,
hvd.rsl868	3151	29	one	one	CD
hvd.rsl868	3151	30	heaping	heap	VBG
hvd.rsl868	3151	31	teaspoonful	teaspoonful	NN
hvd.rsl868	3151	32	each	each	DT
hvd.rsl868	3151	33	of	of	IN
hvd.rsl868	3151	34	ground	ground	NN
hvd.rsl868	3151	35	cinnamon	cinnamon	NN
hvd.rsl868	3151	36	,	,	,
hvd.rsl868	3151	37	mace	mace	NN
hvd.rsl868	3151	38	,	,	,
hvd.rsl868	3151	39	paprika	paprika	NN
hvd.rsl868	3151	40	(	(	-LRB-
hvd.rsl868	3151	41	Hungarian	hungarian	JJ
hvd.rsl868	3151	42	sweet	sweet	JJ
hvd.rsl868	3151	43	pepper	pepper	NN
hvd.rsl868	3151	44	)	)	-RRB-
hvd.rsl868	3151	45	,	,	,
hvd.rsl868	3151	46	mustard	mustard	NN
hvd.rsl868	3151	47	and	and	CC
hvd.rsl868	3151	48	powdered	powder	VBN
hvd.rsl868	3151	49	alum	alum	NN
hvd.rsl868	3151	50	,	,	,
hvd.rsl868	3151	51	one	one	CD
hvd.rsl868	3151	52	tablespoonful	tablespoonful	NN
hvd.rsl868	3151	53	of	of	IN
hvd.rsl868	3151	54	curry	curry	NN
hvd.rsl868	3151	55	powder	powder	NN
hvd.rsl868	3151	56	,	,	,
hvd.rsl868	3151	57	one	one	CD
hvd.rsl868	3151	58	quart	quart	NN
hvd.rsl868	3151	59	of	of	IN
hvd.rsl868	3151	60	vinegar	vinegar	NN
hvd.rsl868	3151	61	,	,	,
hvd.rsl868	3151	62	two	two	CD
hvd.rsl868	3151	63	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3151	64	of	of	IN
hvd.rsl868	3151	65	celery	celery	NN
hvd.rsl868	3151	66	seed	seed	NN
hvd.rsl868	3151	67	,	,	,
hvd.rsl868	3151	68	one	one	CD
hvd.rsl868	3151	69	tablespoonful	tablespoonful	NN
hvd.rsl868	3151	70	of	of	IN
hvd.rsl868	3151	71	salt	salt	NN
hvd.rsl868	3151	72	.	.	.
hvd.rsl868	3152	1	Prepare	prepare	VB
hvd.rsl868	3152	2	the	the	DT
hvd.rsl868	3152	3	melon	melon	NN
hvd.rsl868	3152	4	by	by	IN
hvd.rsl868	3152	5	cutting	cut	VBG
hvd.rsl868	3152	6	off	off	RP
hvd.rsl868	3152	7	the	the	DT
hvd.rsl868	3152	8	green	green	JJ
hvd.rsl868	3152	9	rind	rind	NN
hvd.rsl868	3152	10	and	and	CC
hvd.rsl868	3152	11	scraping	scrape	VBG
hvd.rsl868	3152	12	away	away	RP
hvd.rsl868	3152	13	the	the	DT
hvd.rsl868	3152	14	softer	soft	JJR
hvd.rsl868	3152	15	inner	inner	JJ
hvd.rsl868	3152	16	coating	coating	NN
hvd.rsl868	3152	17	,	,	,
hvd.rsl868	3152	18	leaving	leave	VBG
hvd.rsl868	3152	19	less	less	JJR
hvd.rsl868	3152	20	than	than	IN
hvd.rsl868	3152	21	an	an	DT
hvd.rsl868	3152	22	inch	inch	NN
hvd.rsl868	3152	23	firm	firm	NN
hvd.rsl868	3152	24	and	and	CC
hvd.rsl868	3152	25	white	white	JJ
hvd.rsl868	3152	26	.	.	.
hvd.rsl868	3153	1	Cut	cut	VB
hvd.rsl868	3153	2	into	into	IN
hvd.rsl868	3153	3	thin	thin	JJ
hvd.rsl868	3153	4	strips	strip	NNS
hvd.rsl868	3153	5	,	,	,
hvd.rsl868	3153	6	put	put	VBN
hvd.rsl868	3153	7	into	into	IN
hvd.rsl868	3153	8	a	a	DT
hvd.rsl868	3153	9	porcelain	porcelain	NN
hvd.rsl868	3153	10	-	-	HYPH
hvd.rsl868	3153	11	lined	line	VBN
hvd.rsl868	3153	12	kettle	kettle	NN
hvd.rsl868	3153	13	,	,	,
hvd.rsl868	3153	14	cover	cover	VB
hvd.rsl868	3153	15	with	with	IN
hvd.rsl868	3153	16	cold	cold	JJ
hvd.rsl868	3153	17	water	water	NN
hvd.rsl868	3153	18	and	and	CC
hvd.rsl868	3153	19	sprinkle	sprinkle	VB
hvd.rsl868	3153	20	a	a	DT
hvd.rsl868	3153	21	tablespoonful	tablespoonful	NN
hvd.rsl868	3153	22	of	of	IN
hvd.rsl868	3153	23	powdered	powder	VBN
hvd.rsl868	3153	24	alum	alum	NN
hvd.rsl868	3153	25	over	over	IN
hvd.rsl868	3153	26	it	-PRON-	PRP
hvd.rsl868	3153	27	.	.	.
hvd.rsl868	3154	1	Cover	cover	VB
hvd.rsl868	3154	2	closely	closely	RB
hvd.rsl868	3154	3	and	and	CC
hvd.rsl868	3154	4	cook	cook	VB
hvd.rsl868	3154	5	gently	gently	RB
hvd.rsl868	3154	6	for	for	IN
hvd.rsl868	3154	7	three	three	CD
hvd.rsl868	3154	8	hours	hour	NNS
hvd.rsl868	3154	9	.	.	.
hvd.rsl868	3155	1	Drain	drain	VB
hvd.rsl868	3155	2	well	well	RB
hvd.rsl868	3155	3	and	and	CC
hvd.rsl868	3155	4	cover	cover	VBP
hvd.rsl868	3155	5	with	with	IN
hvd.rsl868	3155	6	ice	ice	NN
hvd.rsl868	3155	7	water	water	NN
hvd.rsl868	3155	8	.	.	.
hvd.rsl868	3156	1	Change	change	VB
hvd.rsl868	3156	2	the	the	DT
hvd.rsl868	3156	3	water	water	NN
hvd.rsl868	3156	4	twice	twice	RB
hvd.rsl868	3156	5	in	in	IN
hvd.rsl868	3156	6	four	four	CD
hvd.rsl868	3156	7	hours	hour	NNS
hvd.rsl868	3156	8	,	,	,
hvd.rsl868	3156	9	and	and	CC
hvd.rsl868	3156	10	then	then	RB
hvd.rsl868	3156	11	wipe	wipe	VB
hvd.rsl868	3156	12	the	the	DT
hvd.rsl868	3156	13	melon	melon	NN
hvd.rsl868	3156	14	dry	dry	JJ
hvd.rsl868	3156	15	.	.	.
hvd.rsl868	3157	1	Cut	cut	VB
hvd.rsl868	3157	2	the	the	DT
hvd.rsl868	3157	3	cabbage	cabbage	NN
hvd.rsl868	3157	4	into	into	IN
hvd.rsl868	3157	5	quarters	quarter	NNS
hvd.rsl868	3157	6	,	,	,
hvd.rsl868	3157	7	cook	cook	VB
hvd.rsl868	3157	8	in	in	IN
hvd.rsl868	3157	9	boiling	boil	VBG
hvd.rsl868	3157	10	water	water	NN
hvd.rsl868	3157	11	slightly	slightly	RB
hvd.rsl868	3157	12	salted	salt	VBN
hvd.rsl868	3157	13	for	for	IN
hvd.rsl868	3157	14	fifteen	fifteen	CD
hvd.rsl868	3157	15	minutes	minute	NNS
hvd.rsl868	3157	16	.	.	.
hvd.rsl868	3158	1	Let	let	VB
hvd.rsl868	3158	2	it	-PRON-	PRP
hvd.rsl868	3158	3	get	get	VB
hvd.rsl868	3158	4	perfectly	perfectly	RB
hvd.rsl868	3158	5	cold	cold	JJ
hvd.rsl868	3158	6	.	.	.
hvd.rsl868	3159	1	Parboil	parboil	VB
hvd.rsl868	3159	2	the	the	DT
hvd.rsl868	3159	3	onions	onion	NNS
hvd.rsl868	3159	4	,	,	,
hvd.rsl868	3159	5	and	and	CC
hvd.rsl868	3159	6	allow	allow	VB
hvd.rsl868	3159	7	them	-PRON-	PRP
hvd.rsl868	3159	8	also	also	RB
hvd.rsl868	3159	9	to	to	TO
hvd.rsl868	3159	10	get	get	VB
hvd.rsl868	3159	11	cold	cold	JJ
hvd.rsl868	3159	12	and	and	CC
hvd.rsl868	3159	13	stiff	stiff	JJ
hvd.rsl868	3159	14	.	.	.
hvd.rsl868	3160	1	Now	now	RB
hvd.rsl868	3160	2	chop	chop	VB
hvd.rsl868	3160	3	cabbage	cabbage	NN
hvd.rsl868	3160	4	,	,	,
hvd.rsl868	3160	5	melons	melon	NNS
hvd.rsl868	3160	6	and	and	CC
hvd.rsl868	3160	7	onions	onion	NNS
hvd.rsl868	3160	8	separately	separately	RB
hvd.rsl868	3160	9	and	and	CC
hvd.rsl868	3160	10	very	very	RB
hvd.rsl868	3160	11	fine	fine	JJ
hvd.rsl868	3160	12	.	.	.
hvd.rsl868	3161	1	Mix	mix	VB
hvd.rsl868	3161	2	all	all	RB
hvd.rsl868	3161	3	together	together	RB
hvd.rsl868	3161	4	in	in	IN
hvd.rsl868	3161	5	a	a	DT
hvd.rsl868	3161	6	large	large	JJ
hvd.rsl868	3161	7	crock	crock	NN
hvd.rsl868	3161	8	and	and	CC
hvd.rsl868	3161	9	pour	pour	VB
hvd.rsl868	3161	10	over	over	IN
hvd.rsl868	3161	11	them	-PRON-	PRP
hvd.rsl868	3161	12	the	the	DT
hvd.rsl868	3161	13	scalding	scald	VBG
hvd.rsl868	3161	14	hot	hot	JJ
hvd.rsl868	3161	15	vinegar	vinegar	NN
hvd.rsl868	3161	16	,	,	,
hvd.rsl868	3161	17	in	in	IN
hvd.rsl868	3161	18	which	which	WDT
hvd.rsl868	3161	19	have	have	VBP
hvd.rsl868	3161	20	been	be	VBN
hvd.rsl868	3161	21	boiled	boil	VBN
hvd.rsl868	3161	22	for	for	IN
hvd.rsl868	3161	23	one	one	CD
hvd.rsl868	3161	24	minute	minute	NN
hvd.rsl868	3161	25	the	the	DT
hvd.rsl868	3161	26	spices	spice	NNS
hvd.rsl868	3161	27	,	,	,
hvd.rsl868	3161	28	sugar	sugar	NN
hvd.rsl868	3161	29	and	and	CC
hvd.rsl868	3161	30	celery	celery	NN
hvd.rsl868	3161	31	seed	seed	NN
hvd.rsl868	3161	32	.	.	.
hvd.rsl868	3162	1	Leave	leave	VB
hvd.rsl868	3162	2	the	the	DT
hvd.rsl868	3162	3	crock	crock	NN
hvd.rsl868	3162	4	covered	cover	VBN
hvd.rsl868	3162	5	24	24	CD
hvd.rsl868	3162	6	hours	hour	NNS
hvd.rsl868	3162	7	.	.	.
hvd.rsl868	3163	1	Strain	strain	VB
hvd.rsl868	3163	2	off	off	IN
hvd.rsl868	3163	3	the	the	DT
hvd.rsl868	3163	4	vinegar	vinegar	NN
hvd.rsl868	3163	5	,	,	,
hvd.rsl868	3163	6	bring	bring	VB
hvd.rsl868	3163	7	it	-PRON-	PRP
hvd.rsl868	3163	8	to	to	IN
hvd.rsl868	3163	9	a	a	DT
hvd.rsl868	3163	10	boil	boil	NN
hvd.rsl868	3163	11	and	and	CC
hvd.rsl868	3163	12	pour	pour	VB
hvd.rsl868	3163	13	again	again	RB
hvd.rsl868	3163	14	over	over	IN
hvd.rsl868	3163	15	the	the	DT
hvd.rsl868	3163	16	mixture	mixture	NN
hvd.rsl868	3163	17	in	in	IN
hvd.rsl868	3163	18	the	the	DT
hvd.rsl868	3163	19	crock	crock	NN
hvd.rsl868	3163	20	.	.	.
hvd.rsl868	3164	1	Repeat	repeat	VB
hvd.rsl868	3164	2	this	this	DT
hvd.rsl868	3164	3	for	for	IN
hvd.rsl868	3164	4	three	three	CD
hvd.rsl868	3164	5	days	day	NNS
hvd.rsl868	3164	6	in	in	IN
hvd.rsl868	3164	7	succession	succession	NN
hvd.rsl868	3164	8	,	,	,
hvd.rsl868	3164	9	after	after	IN
hvd.rsl868	3164	10	which	which	WDT
hvd.rsl868	3164	11	pack	pack	VBP
hvd.rsl868	3164	12	in	in	IN
hvd.rsl868	3164	13	small	small	JJ
hvd.rsl868	3164	14	jars	jar	NNS
hvd.rsl868	3164	15	,	,	,
hvd.rsl868	3164	16	cover	cover	VBP
hvd.rsl868	3164	17	closely	closely	RB
hvd.rsl868	3164	18	and	and	CC
hvd.rsl868	3164	19	set	set	VB
hvd.rsl868	3164	20	away	away	RB
hvd.rsl868	3164	21	to	to	TO
hvd.rsl868	3164	22	ripen	ripen	VB
hvd.rsl868	3164	23	.	.	.
hvd.rsl868	3165	1	It	-PRON-	PRP
hvd.rsl868	3165	2	will	will	MD
hvd.rsl868	3165	3	be	be	VB
hvd.rsl868	3165	4	ready	ready	JJ
hvd.rsl868	3165	5	for	for	IN
hvd.rsl868	3165	6	use	use	NN
hvd.rsl868	3165	7	in	in	IN
hvd.rsl868	3165	8	six	six	CD
hvd.rsl868	3165	9	weeks	week	NNS
hvd.rsl868	3165	10	,	,	,
hvd.rsl868	3165	11	but	but	CC
hvd.rsl868	3165	12	improves	improve	VBZ
hvd.rsl868	3165	13	by	by	IN
hvd.rsl868	3165	14	keeping	keep	VBG
hvd.rsl868	3165	15	.	.	.
hvd.rsl868	3166	1	Pickled	Pickled	NNP
hvd.rsl868	3166	2	Mangoes.—Young	Mangoes.—Young	NNP
hvd.rsl868	3166	3	musk	musk	NNP
hvd.rsl868	3166	4	,	,	,
hvd.rsl868	3166	5	or	or	CC
hvd.rsl868	3166	6	nutmeg	nutmeg	NN
hvd.rsl868	3166	7	melons	melon	NNS
hvd.rsl868	3166	8	are	be	VBP
hvd.rsl868	3166	9	needed	need	VBN
hvd.rsl868	3166	10	for	for	IN
hvd.rsl868	3166	11	the	the	DT
hvd.rsl868	3166	12	purpose	purpose	NN
hvd.rsl868	3166	13	.	.	.
hvd.rsl868	3167	1	Through	through	IN
hvd.rsl868	3167	2	a	a	DT
hvd.rsl868	3167	3	slit	slit	NN
hvd.rsl868	3167	4	in	in	IN
hvd.rsl868	3167	5	the	the	DT
hvd.rsl868	3167	6	side	side	NN
hvd.rsl868	3167	7	of	of	IN
hvd.rsl868	3167	8	the	the	DT
hvd.rsl868	3167	9	melon	melon	NN
hvd.rsl868	3167	10	extract	extract	VB
hvd.rsl868	3167	11	all	all	PDT
hvd.rsl868	3167	12	the	the	DT
hvd.rsl868	3167	13	seeds	seed	NNS
hvd.rsl868	3167	14	with	with	IN
hvd.rsl868	3167	15	the	the	DT
hvd.rsl868	3167	16	fingers	finger	NNS
hvd.rsl868	3167	17	without	without	IN
hvd.rsl868	3167	18	breaking	break	VBG
hvd.rsl868	3167	19	the	the	DT
hvd.rsl868	3167	20	fruit	fruit	NN
hvd.rsl868	3167	21	.	.	.
hvd.rsl868	3168	1	In	in	IN
hvd.rsl868	3168	2	case	case	NN
hvd.rsl868	3168	3	the	the	DT
hvd.rsl868	3168	4	patience	patience	NN
hvd.rsl868	3168	5	gives	give	VBZ
hvd.rsl868	3168	6	out	out	RP
hvd.rsl868	3168	7	,	,	,
hvd.rsl868	3168	8	a	a	DT
hvd.rsl868	3168	9	plug	plug	NN
hvd.rsl868	3168	10	can	can	MD
hvd.rsl868	3168	11	be	be	VB
hvd.rsl868	3168	12	cut	cut	VBN
hvd.rsl868	3168	13	out	out	RP
hvd.rsl868	3168	14	,	,	,
hvd.rsl868	3168	15	saved	save	VBN
hvd.rsl868	3168	16	and	and	CC
hvd.rsl868	3168	17	replaced	replace	VBD
hvd.rsl868	3168	18	,	,	,
hvd.rsl868	3168	19	but	but	CC
hvd.rsl868	3168	20	it	-PRON-	PRP
hvd.rsl868	3168	21	is	be	VBZ
hvd.rsl868	3168	22	better	well	JJR
hvd.rsl868	3168	23	to	to	TO
hvd.rsl868	3168	24	make	make	VB
hvd.rsl868	3168	25	only	only	RB
hvd.rsl868	3168	26	the	the	DT
hvd.rsl868	3168	27	slit	slit	NN
hvd.rsl868	3168	28	.	.	.
hvd.rsl868	3169	1	Keep	keep	VB
hvd.rsl868	3169	2	the	the	DT
hvd.rsl868	3169	3	melons	melon	NNS
hvd.rsl868	3169	4	in	in	IN
hvd.rsl868	3169	5	strong	strong	JJ
hvd.rsl868	3169	6	brine	brine	NN
hvd.rsl868	3169	7	for	for	IN
hvd.rsl868	3169	8	three	three	CD
hvd.rsl868	3169	9	days	day	NNS
hvd.rsl868	3169	10	,	,	,
hvd.rsl868	3169	11	then	then	RB
hvd.rsl868	3169	12	drain	drain	VB
hvd.rsl868	3169	13	them	-PRON-	PRP
hvd.rsl868	3169	14	and	and	CC
hvd.rsl868	3169	15	let	let	VB
hvd.rsl868	3169	16	them	-PRON-	PRP
hvd.rsl868	3169	17	remain	remain	VB
hvd.rsl868	3169	18	in	in	IN
hvd.rsl868	3169	19	pure	pure	JJ
hvd.rsl868	3169	20	water	water	NN
hvd.rsl868	3169	21	for	for	IN
hvd.rsl868	3169	22	24	24	CD
hvd.rsl868	3169	23	hours	hour	NNS
hvd.rsl868	3169	24	.	.	.
hvd.rsl868	3170	1	Heat	heat	VB
hvd.rsl868	3170	2	slowly	slowly	RB
hvd.rsl868	3170	3	in	in	IN
hvd.rsl868	3170	4	vinegar	vinegar	NN
hvd.rsl868	3170	5	,	,	,
hvd.rsl868	3170	6	in	in	IN
hvd.rsl868	3170	7	which	which	WDT
hvd.rsl868	3170	8	alum	alum	NN
hvd.rsl868	3170	9	has	have	VBZ
hvd.rsl868	3170	10	been	be	VBN
hvd.rsl868	3170	11	dissolved	dissolve	VBN
hvd.rsl868	3170	12	,	,	,
hvd.rsl868	3170	13	until	until	IN
hvd.rsl868	3170	14	the	the	DT
hvd.rsl868	3170	15	melons	melon	NNS
hvd.rsl868	3170	16	are	be	VBP
hvd.rsl868	3170	17	green	green	JJ
hvd.rsl868	3170	18	.	.	.
hvd.rsl868	3171	1	For	for	IN
hvd.rsl868	3171	2	a	a	DT
hvd.rsl868	3171	3	gallon	gallon	NN
hvd.rsl868	3171	4	of	of	IN
hvd.rsl868	3171	5	vinegar	vinegar	NN
hvd.rsl868	3171	6	a	a	DT
hvd.rsl868	3171	7	piece	piece	NN
hvd.rsl868	3171	8	of	of	IN
hvd.rsl868	3171	9	alum	alum	NN
hvd.rsl868	3171	10	half	half	PDT
hvd.rsl868	3171	11	the	the	DT
hvd.rsl868	3171	12	size	size	NN
hvd.rsl868	3171	13	of	of	IN
hvd.rsl868	3171	14	a	a	DT
hvd.rsl868	3171	15	hickorynut	hickorynut	NN
hvd.rsl868	3171	16	will	will	MD
hvd.rsl868	3171	17	be	be	VB
hvd.rsl868	3171	18	wanted	want	VBN
hvd.rsl868	3171	19	.	.	.
hvd.rsl868	3172	1	The	the	DT
hvd.rsl868	3172	2	following	follow	VBG
hvd.rsl868	3172	3	is	be	VBZ
hvd.rsl868	3172	4	the	the	DT
hvd.rsl868	3172	5	recipe	recipe	NN
hvd.rsl868	3172	6	for	for	IN
hvd.rsl868	3172	7	the	the	DT
hvd.rsl868	3172	8	stuf-	stuf-	JJ
hvd.rsl868	3172	9	fing	fing	NNP
hvd.rsl868	3172	10	,	,	,
hvd.rsl868	3172	11	given	give	VBN
hvd.rsl868	3172	12	in	in	IN
hvd.rsl868	3172	13	an	an	DT
hvd.rsl868	3172	14	old	old	JJ
hvd.rsl868	3172	15	cook	cook	NN
hvd.rsl868	3172	16	book	book	NN
hvd.rsl868	3172	17	:	:	:
hvd.rsl868	3172	18	One	one	CD
hvd.rsl868	3172	19	handful	handful	NN
hvd.rsl868	3172	20	of	of	IN
hvd.rsl868	3172	21	horseradish	horseradish	NN
hvd.rsl868	3172	22	scraped	scrape	VBN
hvd.rsl868	3172	23	;	;	:
hvd.rsl868	3172	24	two	two	CD
hvd.rsl868	3172	25	handfuls	handful	NNS
hvd.rsl868	3172	26	of	of	IN
hvd.rsl868	3172	27	English	english	JJ
hvd.rsl868	3172	28	mustard	mustard	NN
hvd.rsl868	3172	29	seed	seed	NN
hvd.rsl868	3172	30	,	,	,
hvd.rsl868	3172	31	two	two	CD
hvd.rsl868	3172	32	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	3172	33	of	of	IN
hvd.rsl868	3172	34	chopped	chop	VBN
hvd.rsl868	3172	35	garlic	garlic	NN
hvd.rsl868	3172	36	,	,	,
hvd.rsl868	3172	37	one	one	CD
hvd.rsl868	3172	38	teaspoonful	teaspoonful	NN
hvd.rsl868	3172	39	of	of	IN
hvd.rsl868	3172	40	ground	ground	NN
hvd.rsl868	3172	41	nutmeg	nutmeg	NN
hvd.rsl868	3172	42	and	and	CC
hvd.rsl868	3172	43	mace	mace	NN
hvd.rsl868	3172	44	,	,	,
hvd.rsl868	3172	45	one	one	CD
hvd.rsl868	3172	46	dozen	dozen	NN
hvd.rsl868	3172	47	whole	whole	JJ
hvd.rsl868	3172	48	peppercorns	peppercorn	NNS
hvd.rsl868	3172	49	,	,	,
hvd.rsl868	3172	50	one	one	CD
hvd.rsl868	3172	51	teaspoonful	teaspoonful	NN
hvd.rsl868	3172	52	of	of	IN
hvd.rsl868	3172	53	ground	ground	NN
hvd.rsl868	3172	54	ginger	ginger	NN
hvd.rsl868	3172	55	,	,	,
hvd.rsl868	3172	56	half	half	PDT
hvd.rsl868	3172	57	a	a	DT
hvd.rsl868	3172	58	tablespoonful	tablespoonful	NN
hvd.rsl868	3172	59	of	of	IN
hvd.rsl868	3172	60	ground	ground	NN
hvd.rsl868	3172	61	mustard	mustard	NN
hvd.rsl868	3172	62	,	,	,
hvd.rsl868	3172	63	one	one	CD
hvd.rsl868	3172	64	teaspoonful	teaspoonful	NN
hvd.rsl868	3172	65	of	of	IN
hvd.rsl868	3172	66	sugar	sugar	NN
hvd.rsl868	3172	67	,	,	,
hvd.rsl868	3172	68	one	one	CD
hvd.rsl868	3172	69	teaspoonful	teaspoonful	NN
hvd.rsl868	3172	70	of	of	IN
hvd.rsl868	3172	71	celery	celery	NN
hvd.rsl868	3172	72	seed	seed	NN
hvd.rsl868	3172	73	and	and	CC
hvd.rsl868	3172	74	one	one	CD
hvd.rsl868	3172	75	tablespoonful	tablespoonful	NN
hvd.rsl868	3172	76	of	of	IN
hvd.rsl868	3172	77	olive	olive	NN
hvd.rsl868	3172	78	oil	oil	NN
hvd.rsl868	3172	79	.	.	.
hvd.rsl868	3173	1	Fill	fill	VB
hvd.rsl868	3173	2	the	the	DT
hvd.rsl868	3173	3	greened	green	VBN
hvd.rsl868	3173	4	mangoes	mangoe	VBZ
hvd.rsl868	3173	5	THE	the	DT
hvd.rsl868	3173	6	RURAL	rural	JJ
hvd.rsl868	3173	7	COOK	COOK	NNP
hvd.rsl868	3173	8	BOOK	book	NN
hvd.rsl868	3173	9	.	.	.
hvd.rsl868	3174	1	167	167	CD
hvd.rsl868	3174	2	through	through	IN
hvd.rsl868	3174	3	the	the	DT
hvd.rsl868	3174	4	slit	slit	NN
hvd.rsl868	3174	5	with	with	IN
hvd.rsl868	3174	6	the	the	DT
hvd.rsl868	3174	7	mixture	mixture	NN
hvd.rsl868	3174	8	.	.	.
hvd.rsl868	3175	1	Sew	sew	VB
hvd.rsl868	3175	2	up	up	RP
hvd.rsl868	3175	3	the	the	DT
hvd.rsl868	3175	4	slit	slit	NN
hvd.rsl868	3175	5	,	,	,
hvd.rsl868	3175	6	or	or	CC
hvd.rsl868	3175	7	tie	tie	VB
hvd.rsl868	3175	8	the	the	DT
hvd.rsl868	3175	9	melon	melon	NN
hvd.rsl868	3175	10	securely	securely	RB
hvd.rsl868	3175	11	so	so	IN
hvd.rsl868	3175	12	that	that	IN
hvd.rsl868	3175	13	it	-PRON-	PRP
hvd.rsl868	3175	14	will	will	MD
hvd.rsl868	3175	15	not	not	RB
hvd.rsl868	3175	16	open	open	VB
hvd.rsl868	3175	17	.	.	.
hvd.rsl868	3176	1	Pack	pack	VB
hvd.rsl868	3176	2	the	the	DT
hvd.rsl868	3176	3	mangoes	mango	NNS
hvd.rsl868	3176	4	in	in	IN
hvd.rsl868	3176	5	a	a	DT
hvd.rsl868	3176	6	big	big	JJ
hvd.rsl868	3176	7	stone	stone	NN
hvd.rsl868	3176	8	jar	jar	NN
hvd.rsl868	3176	9	and	and	CC
hvd.rsl868	3176	10	pour	pour	VB
hvd.rsl868	3176	11	scalding	scald	VBG
hvd.rsl868	3176	12	vinegar	vinegar	NN
hvd.rsl868	3176	13	over	over	IN
hvd.rsl868	3176	14	them	-PRON-	PRP
hvd.rsl868	3176	15	.	.	.
hvd.rsl868	3177	1	After	after	IN
hvd.rsl868	3177	2	two	two	CD
hvd.rsl868	3177	3	days	day	NNS
hvd.rsl868	3177	4	,	,	,
hvd.rsl868	3177	5	drain	drain	VB
hvd.rsl868	3177	6	off	off	IN
hvd.rsl868	3177	7	the	the	DT
hvd.rsl868	3177	8	vinegar	vinegar	NN
hvd.rsl868	3177	9	,	,	,
hvd.rsl868	3177	10	scald	scald	VB
hvd.rsl868	3177	11	and	and	CC
hvd.rsl868	3177	12	return	return	VB
hvd.rsl868	3177	13	it	-PRON-	PRP
hvd.rsl868	3177	14	to	to	IN
hvd.rsl868	3177	15	the	the	DT
hvd.rsl868	3177	16	jar	jar	NN
hvd.rsl868	3177	17	,	,	,
hvd.rsl868	3177	18	and	and	CC
hvd.rsl868	3177	19	repeat	repeat	VB
hvd.rsl868	3177	20	twice	twice	RB
hvd.rsl868	3177	21	at	at	IN
hvd.rsl868	3177	22	intervals	interval	NNS
hvd.rsl868	3177	23	of	of	IN
hvd.rsl868	3177	24	two	two	CD
hvd.rsl868	3177	25	days	day	NNS
hvd.rsl868	3177	26	.	.	.
hvd.rsl868	3178	1	The	the	DT
hvd.rsl868	3178	2	mangoes	mango	NNS
hvd.rsl868	3178	3	will	will	MD
hvd.rsl868	3178	4	be	be	VB
hvd.rsl868	3178	5	ready	ready	JJ
hvd.rsl868	3178	6	for	for	IN
hvd.rsl868	3178	7	use	use	NN
hvd.rsl868	3178	8	in	in	IN
hvd.rsl868	3178	9	four	four	CD
hvd.rsl868	3178	10	or	or	CC
hvd.rsl868	3178	11	five	five	CD
hvd.rsl868	3178	12	months	month	NNS
hvd.rsl868	3178	13	.	.	.
hvd.rsl868	3179	1	Minced	minced	JJ
hvd.rsl868	3179	2	Pickle.—Chop	Pickle.—Chop	NNP
hvd.rsl868	3179	3	half	half	NN
hvd.rsl868	3179	4	a	a	DT
hvd.rsl868	3179	5	peck	peck	NN
hvd.rsl868	3179	6	of	of	IN
hvd.rsl868	3179	7	green	green	JJ
hvd.rsl868	3179	8	tomatoes	tomato	NNS
hvd.rsl868	3179	9	,	,	,
hvd.rsl868	3179	10	cover	cover	VB
hvd.rsl868	3179	11	them	-PRON-	PRP
hvd.rsl868	3179	12	with	with	IN
hvd.rsl868	3179	13	two	two	CD
hvd.rsl868	3179	14	-	-	HYPH
hvd.rsl868	3179	15	thirds	third	NNS
hvd.rsl868	3179	16	of	of	IN
hvd.rsl868	3179	17	a	a	DT
hvd.rsl868	3179	18	cupful	cupful	NN
hvd.rsl868	3179	19	of	of	IN
hvd.rsl868	3179	20	salt	salt	NN
hvd.rsl868	3179	21	and	and	CC
hvd.rsl868	3179	22	let	let	VB
hvd.rsl868	3179	23	them	-PRON-	PRP
hvd.rsl868	3179	24	stand	stand	VB
hvd.rsl868	3179	25	for	for	IN
hvd.rsl868	3179	26	a	a	DT
hvd.rsl868	3179	27	day	day	NN
hvd.rsl868	3179	28	and	and	CC
hvd.rsl868	3179	29	a	a	DT
hvd.rsl868	3179	30	night	night	NN
hvd.rsl868	3179	31	.	.	.
hvd.rsl868	3180	1	Then	then	RB
hvd.rsl868	3180	2	scald	scald	VB
hvd.rsl868	3180	3	half	half	PDT
hvd.rsl868	3180	4	a	a	DT
hvd.rsl868	3180	5	gallon	gallon	NN
hvd.rsl868	3180	6	of	of	IN
hvd.rsl868	3180	7	vinegar	vinegar	NN
hvd.rsl868	3180	8	with	with	IN
hvd.rsl868	3180	9	a	a	DT
hvd.rsl868	3180	10	tablespoonful	tablespoonful	NN
hvd.rsl868	3180	11	of	of	IN
hvd.rsl868	3180	12	pepper	pepper	NN
hvd.rsl868	3180	13	,	,	,
hvd.rsl868	3180	14	a	a	DT
hvd.rsl868	3180	15	tablespoonful	tablespoonful	NN
hvd.rsl868	3180	16	and	and	CC
hvd.rsl868	3180	17	a	a	DT
hvd.rsl868	3180	18	half	half	NN
hvd.rsl868	3180	19	each	each	DT
hvd.rsl868	3180	20	of	of	IN
hvd.rsl868	3180	21	ground	ground	NN
hvd.rsl868	3180	22	mustard	mustard	NN
hvd.rsl868	3180	23	,	,	,
hvd.rsl868	3180	24	allspice	allspice	NN
hvd.rsl868	3180	25	,	,	,
hvd.rsl868	3180	26	cinnamon	cinnamon	NN
hvd.rsl868	3180	27	and	and	CC
hvd.rsl868	3180	28	cloves	clove	NNS
hvd.rsl868	3180	29	and	and	CC
hvd.rsl868	3180	30	half	half	PDT
hvd.rsl868	3180	31	a	a	DT
hvd.rsl868	3180	32	cupful	cupful	NN
hvd.rsl868	3180	33	of	of	IN
hvd.rsl868	3180	34	white	white	JJ
hvd.rsl868	3180	35	mustard	mustard	NN
hvd.rsl868	3180	36	seed	seed	NN
hvd.rsl868	3180	37	.	.	.
hvd.rsl868	3181	1	Add	add	VB
hvd.rsl868	3181	2	to	to	IN
hvd.rsl868	3181	3	the	the	DT
hvd.rsl868	3181	4	tomatoes	tomato	NNS
hvd.rsl868	3181	5	two	two	CD
hvd.rsl868	3181	6	onions	onion	NNS
hvd.rsl868	3181	7	chopped	chop	VBD
hvd.rsl868	3181	8	fine	fine	JJ
hvd.rsl868	3181	9	and	and	CC
hvd.rsl868	3181	10	four	four	CD
hvd.rsl868	3181	11	large	large	JJ
hvd.rsl868	3181	12	green	green	JJ
hvd.rsl868	3181	13	peppers	pepper	NNS
hvd.rsl868	3181	14	de-	de-	RB
hvd.rsl868	3181	15	nuded	nude	VBN
hvd.rsl868	3181	16	of	of	IN
hvd.rsl868	3181	17	seeds	seed	NNS
hvd.rsl868	3181	18	and	and	CC
hvd.rsl868	3181	19	cut	cut	VBD
hvd.rsl868	3181	20	into	into	IN
hvd.rsl868	3181	21	rings	ring	NNS
hvd.rsl868	3181	22	.	.	.
hvd.rsl868	3182	1	Turn	turn	VB
hvd.rsl868	3182	2	the	the	DT
hvd.rsl868	3182	3	vinegar	vinegar	NN
hvd.rsl868	3182	4	over	over	IN
hvd.rsl868	3182	5	the	the	DT
hvd.rsl868	3182	6	mixture	mixture	NN
hvd.rsl868	3182	7	and	and	CC
hvd.rsl868	3182	8	boil	boil	VBP
hvd.rsl868	3182	9	steadily	steadily	RB
hvd.rsl868	3182	10	20	20	CD
hvd.rsl868	3182	11	minutes	minute	NNS
hvd.rsl868	3182	12	;	;	:
hvd.rsl868	3182	13	then	then	RB
hvd.rsl868	3182	14	bottle	bottle	VB
hvd.rsl868	3182	15	.	.	.
hvd.rsl868	3183	1	Mixed	mixed	JJ
hvd.rsl868	3183	2	Pickle.—Three	Pickle.—Three	NNP
hvd.rsl868	3183	3	hundred	hundred	CD
hvd.rsl868	3183	4	small	small	JJ
hvd.rsl868	3183	5	cucumbers	cucumber	NNS
hvd.rsl868	3183	6	,	,	,
hvd.rsl868	3183	7	two	two	CD
hvd.rsl868	3183	8	heads	head	NNS
hvd.rsl868	3183	9	of	of	IN
hvd.rsl868	3183	10	cauli-	cauli-	NN
hvd.rsl868	3183	11	flower	flower	NN
hvd.rsl868	3183	12	,	,	,
hvd.rsl868	3183	13	one	one	CD
hvd.rsl868	3183	14	of	of	IN
hvd.rsl868	3183	15	cabbage	cabbage	NN
hvd.rsl868	3183	16	,	,	,
hvd.rsl868	3183	17	six	six	CD
hvd.rsl868	3183	18	green	green	JJ
hvd.rsl868	3183	19	peppers	pepper	NNS
hvd.rsl868	3183	20	with	with	IN
hvd.rsl868	3183	21	seeds	seed	NNS
hvd.rsl868	3183	22	taken	take	VBN
hvd.rsl868	3183	23	out	out	RP
hvd.rsl868	3183	24	,	,	,
hvd.rsl868	3183	25	three	three	CD
hvd.rsl868	3183	26	quarts	quart	NNS
hvd.rsl868	3183	27	small	small	JJ
hvd.rsl868	3183	28	onions	onion	NNS
hvd.rsl868	3183	29	and	and	CC
hvd.rsl868	3183	30	two	two	CD
hvd.rsl868	3183	31	quarts	quart	NNS
hvd.rsl868	3183	32	small	small	JJ
hvd.rsl868	3183	33	beans	bean	NNS
hvd.rsl868	3183	34	.	.	.
hvd.rsl868	3184	1	Cut	cut	VB
hvd.rsl868	3184	2	the	the	DT
hvd.rsl868	3184	3	cabbage	cabbage	NN
hvd.rsl868	3184	4	and	and	CC
hvd.rsl868	3184	5	the	the	DT
hvd.rsl868	3184	6	cauliflower	cauliflower	NN
hvd.rsl868	3184	7	in	in	IN
hvd.rsl868	3184	8	small	small	JJ
hvd.rsl868	3184	9	pieces	piece	NNS
hvd.rsl868	3184	10	,	,	,
hvd.rsl868	3184	11	and	and	CC
hvd.rsl868	3184	12	put	put	VBD
hvd.rsl868	3184	13	all	all	DT
hvd.rsl868	3184	14	in	in	IN
hvd.rsl868	3184	15	a	a	DT
hvd.rsl868	3184	16	brine	brine	NN
hvd.rsl868	3184	17	strong	strong	JJ
hvd.rsl868	3184	18	enough	enough	RB
hvd.rsl868	3184	19	to	to	TO
hvd.rsl868	3184	20	bear	bear	VB
hvd.rsl868	3184	21	up	up	RP
hvd.rsl868	3184	22	an	an	DT
hvd.rsl868	3184	23	egg	egg	NN
hvd.rsl868	3184	24	.	.	.
hvd.rsl868	3185	1	Let	let	VB
hvd.rsl868	3185	2	them	-PRON-	PRP
hvd.rsl868	3185	3	remain	remain	VB
hvd.rsl868	3185	4	24	24	CD
hvd.rsl868	3185	5	hours	hour	NNS
hvd.rsl868	3185	6	,	,	,
hvd.rsl868	3185	7	then	then	RB
hvd.rsl868	3185	8	rinse	rinse	VB
hvd.rsl868	3185	9	and	and	CC
hvd.rsl868	3185	10	drain	drain	VB
hvd.rsl868	3185	11	thor-	thor-	NN
hvd.rsl868	3185	12	oughly	oughly	RB
hvd.rsl868	3185	13	.	.	.
hvd.rsl868	3186	1	Place	place	VB
hvd.rsl868	3186	2	on	on	IN
hvd.rsl868	3186	3	the	the	DT
hvd.rsl868	3186	4	stove	stove	NN
hvd.rsl868	3186	5	two	two	CD
hvd.rsl868	3186	6	gallons	gallon	NNS
hvd.rsl868	3186	7	of	of	IN
hvd.rsl868	3186	8	vinegar	vinegar	NN
hvd.rsl868	3186	9	,	,	,
hvd.rsl868	3186	10	add	add	VB
hvd.rsl868	3186	11	a	a	DT
hvd.rsl868	3186	12	large	large	JJ
hvd.rsl868	3186	13	root	root	NN
hvd.rsl868	3186	14	of	of	IN
hvd.rsl868	3186	15	horseradish	horseradish	NN
hvd.rsl868	3186	16	,	,	,
hvd.rsl868	3186	17	grated	grate	VBN
hvd.rsl868	3186	18	,	,	,
hvd.rsl868	3186	19	two	two	CD
hvd.rsl868	3186	20	ounces	ounce	NNS
hvd.rsl868	3186	21	each	each	DT
hvd.rsl868	3186	22	of	of	IN
hvd.rsl868	3186	23	mustard	mustard	NN
hvd.rsl868	3186	24	seed	seed	NN
hvd.rsl868	3186	25	and	and	CC
hvd.rsl868	3186	26	black	black	JJ
hvd.rsl868	3186	27	pep-	pep-	NN
hvd.rsl868	3186	28	per	per	IN
hvd.rsl868	3186	29	,	,	,
hvd.rsl868	3186	30	one	one	CD
hvd.rsl868	3186	31	teaspoon	teaspoon	NN
hvd.rsl868	3186	32	cayenne	cayenne	NN
hvd.rsl868	3186	33	,	,	,
hvd.rsl868	3186	34	and	and	CC
hvd.rsl868	3186	35	one	one	CD
hvd.rsl868	3186	36	ounce	ounce	NN
hvd.rsl868	3186	37	of	of	IN
hvd.rsl868	3186	38	turmeric	turmeric	NN
hvd.rsl868	3186	39	.	.	.
hvd.rsl868	3187	1	Let	let	VB
hvd.rsl868	3187	2	it	-PRON-	PRP
hvd.rsl868	3187	3	boil	boil	VB
hvd.rsl868	3187	4	and	and	CC
hvd.rsl868	3187	5	pour	pour	VB
hvd.rsl868	3187	6	over	over	IN
hvd.rsl868	3187	7	pickles	pickle	NNS
hvd.rsl868	3187	8	in	in	IN
hvd.rsl868	3187	9	a	a	DT
hvd.rsl868	3187	10	jar	jar	NN
hvd.rsl868	3187	11	.	.	.
hvd.rsl868	3188	1	When	when	WRB
hvd.rsl868	3188	2	cold	cold	JJ
hvd.rsl868	3188	3	mix	mix	NN
hvd.rsl868	3188	4	in	in	IN
hvd.rsl868	3188	5	one	one	CD
hvd.rsl868	3188	6	cupful	cupful	NN
hvd.rsl868	3188	7	of	of	IN
hvd.rsl868	3188	8	mustard	mustard	NN
hvd.rsl868	3188	9	wet	wet	JJ
hvd.rsl868	3188	10	with	with	IN
hvd.rsl868	3188	11	cold	cold	JJ
hvd.rsl868	3188	12	vinegar	vinegar	NN
hvd.rsl868	3188	13	.	.	.
hvd.rsl868	3189	1	Mixed	mixed	JJ
hvd.rsl868	3189	2	Pickle	pickle	NN
hvd.rsl868	3189	3	No	no	NN
hvd.rsl868	3189	4	.	.	.
hvd.rsl868	3190	1	2.—One	2.—one	CD
hvd.rsl868	3190	2	-	-	HYPH
hvd.rsl868	3190	3	half	half	NN
hvd.rsl868	3190	4	medium	medium	NN
hvd.rsl868	3190	5	-	-	HYPH
hvd.rsl868	3190	6	sized	sized	JJ
hvd.rsl868	3190	7	head	head	NN
hvd.rsl868	3190	8	of	of	IN
hvd.rsl868	3190	9	cabbage	cabbage	NN
hvd.rsl868	3190	10	,	,	,
hvd.rsl868	3190	11	four	four	CD
hvd.rsl868	3190	12	celery	celery	NN
hvd.rsl868	3190	13	roots	root	NNS
hvd.rsl868	3190	14	,	,	,
hvd.rsl868	3190	15	four	four	CD
hvd.rsl868	3190	16	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	3190	17	grated	grate	VBN
hvd.rsl868	3190	18	horseradish	horseradish	NN
hvd.rsl868	3190	19	,	,	,
hvd.rsl868	3190	20	six	six	CD
hvd.rsl868	3190	21	large	large	JJ
hvd.rsl868	3190	22	green	green	JJ
hvd.rsl868	3190	23	tomatoes	tomato	NNS
hvd.rsl868	3190	24	,	,	,
hvd.rsl868	3190	25	one	one	CD
hvd.rsl868	3190	26	large	large	JJ
hvd.rsl868	3190	27	or	or	CC
hvd.rsl868	3190	28	two	two	CD
hvd.rsl868	3190	29	small	small	JJ
hvd.rsl868	3190	30	Spanish	spanish	JJ
hvd.rsl868	3190	31	onions	onion	NNS
hvd.rsl868	3190	32	,	,	,
hvd.rsl868	3190	33	V/2	v/2	JJ
hvd.rsl868	3190	34	quart	quart	NN
hvd.rsl868	3190	35	of	of	IN
hvd.rsl868	3190	36	vinegar	vinegar	NN
hvd.rsl868	3190	37	,	,	,
hvd.rsl868	3190	38	one	one	CD
hvd.rsl868	3190	39	-	-	HYPH
hvd.rsl868	3190	40	fourth	fourth	JJ
hvd.rsl868	3190	41	teaspoonful	teaspoonful	NN
hvd.rsl868	3190	42	of	of	IN
hvd.rsl868	3190	43	powdered	powder	VBN
hvd.rsl868	3190	44	alum	alum	NN
hvd.rsl868	3190	45	.	.	.
hvd.rsl868	3191	1	Chop	chop	VB
hvd.rsl868	3191	2	all	all	PDT
hvd.rsl868	3191	3	the	the	DT
hvd.rsl868	3191	4	vegetables	vegetable	NNS
hvd.rsl868	3191	5	and	and	CC
hvd.rsl868	3191	6	mix	mix	VB
hvd.rsl868	3191	7	them	-PRON-	PRP
hvd.rsl868	3191	8	together	together	RB
hvd.rsl868	3191	9	.	.	.
hvd.rsl868	3192	1	Put	put	VB
hvd.rsl868	3192	2	a	a	DT
hvd.rsl868	3192	3	layer	layer	NN
hvd.rsl868	3192	4	about	about	IN
hvd.rsl868	3192	5	two	two	CD
hvd.rsl868	3192	6	inches	inch	NNS
hvd.rsl868	3192	7	thick	thick	JJ
hvd.rsl868	3192	8	in	in	IN
hvd.rsl868	3192	9	the	the	DT
hvd.rsl868	3192	10	bottom	bottom	NN
hvd.rsl868	3192	11	of	of	IN
hvd.rsl868	3192	12	a	a	DT
hvd.rsl868	3192	13	jar	jar	NN
hvd.rsl868	3192	14	,	,	,
hvd.rsl868	3192	15	sprinkle	sprinkle	VB
hvd.rsl868	3192	16	it	-PRON-	PRP
hvd.rsl868	3192	17	with	with	IN
hvd.rsl868	3192	18	a	a	DT
hvd.rsl868	3192	19	tablespoonful	tablespoonful	NN
hvd.rsl868	3192	20	of	of	IN
hvd.rsl868	3192	21	salt	salt	NN
hvd.rsl868	3192	22	,	,	,
hvd.rsl868	3192	23	then	then	RB
hvd.rsl868	3192	24	another	another	DT
hvd.rsl868	3192	25	layer	layer	NN
hvd.rsl868	3192	26	of	of	IN
hvd.rsl868	3192	27	vegetables	vegetable	NNS
hvd.rsl868	3192	28	and	and	CC
hvd.rsl868	3192	29	salt	salt	NN
hvd.rsl868	3192	30	,	,	,
hvd.rsl868	3192	31	and	and	CC
hvd.rsl868	3192	32	so	so	RB
hvd.rsl868	3192	33	on	on	RB
hvd.rsl868	3192	34	until	until	IN
hvd.rsl868	3192	35	all	all	DT
hvd.rsl868	3192	36	is	be	VBZ
hvd.rsl868	3192	37	used	use	VBN
hvd.rsl868	3192	38	.	.	.
hvd.rsl868	3193	1	Allow	allow	VB
hvd.rsl868	3193	2	it	-PRON-	PRP
hvd.rsl868	3193	3	to	to	TO
hvd.rsl868	3193	4	stand	stand	VB
hvd.rsl868	3193	5	24	24	CD
hvd.rsl868	3193	6	hours	hour	NNS
hvd.rsl868	3193	7	,	,	,
hvd.rsl868	3193	8	then	then	RB
hvd.rsl868	3193	9	drain	drain	VB
hvd.rsl868	3193	10	,	,	,
hvd.rsl868	3193	11	and	and	CC
hvd.rsl868	3193	12	press	press	VB
hvd.rsl868	3193	13	out	out	RP
hvd.rsl868	3193	14	all	all	PDT
hvd.rsl868	3193	15	the	the	DT
hvd.rsl868	3193	16	liquor	liquor	NN
hvd.rsl868	3193	17	;	;	:
hvd.rsl868	3193	18	cover	cover	VB
hvd.rsl868	3193	19	with	with	IN
hvd.rsl868	3193	20	boiling	boiling	NN
hvd.rsl868	3193	21	water	water	NN
hvd.rsl868	3193	22	,	,	,
hvd.rsl868	3193	23	allow	allow	VB
hvd.rsl868	3193	24	it	-PRON-	PRP
hvd.rsl868	3193	25	to	to	TO
hvd.rsl868	3193	26	stand	stand	VB
hvd.rsl868	3193	27	10	10	CD
hvd.rsl868	3193	28	minutes	minute	NNS
hvd.rsl868	3193	29	,	,	,
hvd.rsl868	3193	30	then	then	RB
hvd.rsl868	3193	31	press	press	VB
hvd.rsl868	3193	32	with	with	IN
hvd.rsl868	3193	33	the	the	DT
hvd.rsl868	3193	34	hands	hand	NNS
hvd.rsl868	3193	35	until	until	IN
hvd.rsl868	3193	36	entirely	entirely	RB
hvd.rsl868	3193	37	dry	dry	JJ
hvd.rsl868	3193	38	.	.	.
hvd.rsl868	3194	1	Add	add	VB
hvd.rsl868	3194	2	to	to	IN
hvd.rsl868	3194	3	one	one	CD
hvd.rsl868	3194	4	quart	quart	NN
hvd.rsl868	3194	5	of	of	IN
hvd.rsl868	3194	6	vinegar	vinegar	NN
hvd.rsl868	3194	7	'	'	''
hvd.rsl868	3194	8	%	%	NN
hvd.rsl868	3194	9	teaspoonful	teaspoonful	NN
hvd.rsl868	3194	10	of	of	IN
hvd.rsl868	3194	11	alum	alum	NN
hvd.rsl868	3194	12	,	,	,
hvd.rsl868	3194	13	and	and	CC
hvd.rsl868	3194	14	stir	stir	VB
hvd.rsl868	3194	15	until	until	IN
hvd.rsl868	3194	16	dissolved	dissolve	VBN
hvd.rsl868	3194	17	.	.	.
hvd.rsl868	3195	1	Put	put	VB
hvd.rsl868	3195	2	a	a	DT
hvd.rsl868	3195	3	layer	layer	NN
hvd.rsl868	3195	4	of	of	IN
hvd.rsl868	3195	5	the	the	DT
hvd.rsl868	3195	6	pickles	pickle	NNS
hvd.rsl868	3195	7	two	two	CD
hvd.rsl868	3195	8	inches	inch	NNS
hvd.rsl868	3195	9	thick	thick	JJ
hvd.rsl868	3195	10	in	in	IN
hvd.rsl868	3195	11	the	the	DT
hvd.rsl868	3195	12	bottom	bottom	NN
hvd.rsl868	3195	13	of	of	IN
hvd.rsl868	3195	14	a	a	DT
hvd.rsl868	3195	15	jar	jar	NN
hvd.rsl868	3195	16	,	,	,
hvd.rsl868	3195	17	sprinkle	sprinkle	VB
hvd.rsl868	3195	18	with	with	IN
hvd.rsl868	3195	19	mustard	mustard	NN
hvd.rsl868	3195	20	seed	seed	NN
hvd.rsl868	3195	21	,	,	,
hvd.rsl868	3195	22	black	black	JJ
hvd.rsl868	3195	23	pepper	pepper	NN
hvd.rsl868	3195	24	,	,	,
hvd.rsl868	3195	25	and	and	CC
hvd.rsl868	3195	26	the	the	DT
hvd.rsl868	3195	27	grated	grate	VBN
hvd.rsl868	3195	28	horseradish	horseradish	NN
hvd.rsl868	3195	29	;	;	:
hvd.rsl868	3195	30	then	then	RB
hvd.rsl868	3195	31	another	another	DT
hvd.rsl868	3195	32	layer	layer	NN
hvd.rsl868	3195	33	of	of	IN
hvd.rsl868	3195	34	pickle	pickle	NN
hvd.rsl868	3195	35	,	,	,
hvd.rsl868	3195	36	and	and	CC
hvd.rsl868	3195	37	so	so	RB
hvd.rsl868	3195	38	on	on	RB
hvd.rsl868	3195	39	until	until	IN
hvd.rsl868	3195	40	used	use	VBN
hvd.rsl868	3195	41	.	.	.
hvd.rsl868	3196	1	Pour	pour	VB
hvd.rsl868	3196	2	the	the	DT
hvd.rsl868	3196	3	vinegar	vinegar	NN
hvd.rsl868	3196	4	over	over	RB
hvd.rsl868	3196	5	,	,	,
hvd.rsl868	3196	6	let	let	VB
hvd.rsl868	3196	7	it	-PRON-	PRP
hvd.rsl868	3196	8	stand	stand	VB
hvd.rsl868	3196	9	two	two	CD
hvd.rsl868	3196	10	days	day	NNS
hvd.rsl868	3196	11	,	,	,
hvd.rsl868	3196	12	and	and	CC
hvd.rsl868	3196	13	it	-PRON-	PRP
hvd.rsl868	3196	14	is	be	VBZ
hvd.rsl868	3196	15	ready	ready	JJ
hvd.rsl868	3196	16	for	for	IN
hvd.rsl868	3196	17	use	use	NN
hvd.rsl868	3196	18	.	.	.
hvd.rsl868	3197	1	Mock	mock	VB
hvd.rsl868	3197	2	Olives.—Two	Olives.—Two	NNP
hvd.rsl868	3197	3	quarts	quart	NNS
hvd.rsl868	3197	4	of	of	IN
hvd.rsl868	3197	5	green	green	JJ
hvd.rsl868	3197	6	plums	plum	NNS
hvd.rsl868	3197	7	,	,	,
hvd.rsl868	3197	8	V/	V/	NNP
hvd.rsl868	3197	9	,	,	,
hvd.rsl868	3197	10	tablespoonful	tablespoonful	JJ
hvd.rsl868	3197	11	mus-	mus-	NN
hvd.rsl868	3197	12	tard	tard	NN
hvd.rsl868	3197	13	seed	seed	NN
hvd.rsl868	3197	14	,	,	,
hvd.rsl868	3197	15	V/2	V/2	NNP
hvd.rsl868	3197	16	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3197	17	salt	salt	NN
hvd.rsl868	3197	18	,	,	,
hvd.rsl868	3197	19	two	two	CD
hvd.rsl868	3197	20	quarts	quart	NNS
hvd.rsl868	3197	21	vinegar	vinegar	NN
hvd.rsl868	3197	22	.	.	.
hvd.rsl868	3198	1	Place	place	VB
hvd.rsl868	3198	2	the	the	DT
hvd.rsl868	3198	3	plums	plum	NNS
hvd.rsl868	3198	4	in	in	IN
hvd.rsl868	3198	5	a	a	DT
hvd.rsl868	3198	6	stone	stone	NN
hvd.rsl868	3198	7	jar	jar	NN
hvd.rsl868	3198	8	with	with	IN
hvd.rsl868	3198	9	mustard	mustard	NN
hvd.rsl868	3198	10	seed	seed	NN
hvd.rsl868	3198	11	and	and	CC
hvd.rsl868	3198	12	salt	salt	NN
hvd.rsl868	3198	13	;	;	:
hvd.rsl868	3198	14	turn	turn	VB
hvd.rsl868	3198	15	the	the	DT
hvd.rsl868	3198	16	vinegar	vinegar	NN
hvd.rsl868	3198	17	into	into	IN
hvd.rsl868	3198	18	a	a	DT
hvd.rsl868	3198	19	pre-	pre-	JJ
hvd.rsl868	3198	20	serving	serve	VBG
hvd.rsl868	3198	21	kettle	kettle	NN
hvd.rsl868	3198	22	,	,	,
hvd.rsl868	3198	23	bring	bring	VB
hvd.rsl868	3198	24	to	to	IN
hvd.rsl868	3198	25	a	a	DT
hvd.rsl868	3198	26	boil	boil	NN
hvd.rsl868	3198	27	and	and	CC
hvd.rsl868	3198	28	pour	pour	VB
hvd.rsl868	3198	29	over	over	IN
hvd.rsl868	3198	30	plums	plum	NNS
hvd.rsl868	3198	31	.	.	.
hvd.rsl868	3199	1	Cover	cover	VB
hvd.rsl868	3199	2	closely	closely	RB
hvd.rsl868	3199	3	.	.	.
hvd.rsl868	3200	1	168	168	CD
hvd.rsl868	3200	2	THE	the	DT
hvd.rsl868	3200	3	RURAL	rural	JJ
hvd.rsl868	3200	4	COOK	COOK	NNP
hvd.rsl868	3200	5	BOOK	book	NN
hvd.rsl868	3200	6	.	.	.
hvd.rsl868	3201	1	Next	next	JJ
hvd.rsl868	3201	2	day	day	NN
hvd.rsl868	3201	3	drain	drain	VB
hvd.rsl868	3201	4	off	off	IN
hvd.rsl868	3201	5	the	the	DT
hvd.rsl868	3201	6	vinegar	vinegar	NN
hvd.rsl868	3201	7	,	,	,
hvd.rsl868	3201	8	bring	bring	VB
hvd.rsl868	3201	9	again	again	RB
hvd.rsl868	3201	10	to	to	IN
hvd.rsl868	3201	11	a	a	DT
hvd.rsl868	3201	12	boil	boil	NN
hvd.rsl868	3201	13	and	and	CC
hvd.rsl868	3201	14	pour	pour	VB
hvd.rsl868	3201	15	over	over	IN
hvd.rsl868	3201	16	plums	plum	NNS
hvd.rsl868	3201	17	while	while	IN
hvd.rsl868	3201	18	hot	hot	JJ
hvd.rsl868	3201	19	.	.	.
hvd.rsl868	3202	1	If	if	IN
hvd.rsl868	3202	2	plums	plum	NNS
hvd.rsl868	3202	3	are	be	VBP
hvd.rsl868	3202	4	large	large	JJ
hvd.rsl868	3202	5	repeat	repeat	NN
hvd.rsl868	3202	6	the	the	DT
hvd.rsl868	3202	7	third	third	JJ
hvd.rsl868	3202	8	morning	morning	NN
hvd.rsl868	3202	9	.	.	.
hvd.rsl868	3203	1	When	when	WRB
hvd.rsl868	3203	2	cold	cold	JJ
hvd.rsl868	3203	3	place	place	NN
hvd.rsl868	3203	4	all	all	DT
hvd.rsl868	3203	5	in	in	IN
hvd.rsl868	3203	6	olive	olive	JJ
hvd.rsl868	3203	7	bottles	bottle	NNS
hvd.rsl868	3203	8	and	and	CC
hvd.rsl868	3203	9	cork	cork	NN
hvd.rsl868	3203	10	tightly	tightly	RB
hvd.rsl868	3203	11	.	.	.
hvd.rsl868	3204	1	They	-PRON-	PRP
hvd.rsl868	3204	2	will	will	MD
hvd.rsl868	3204	3	taste	taste	VB
hvd.rsl868	3204	4	like	like	IN
hvd.rsl868	3204	5	real	real	JJ
hvd.rsl868	3204	6	olives	olive	NNS
hvd.rsl868	3204	7	.	.	.
hvd.rsl868	3205	1	Muskmelon	Muskmelon	NNP
hvd.rsl868	3205	2	Pickles.—Pare	Pickles.—Pare	NNP
hvd.rsl868	3205	3	the	the	DT
hvd.rsl868	3205	4	rind	rind	NN
hvd.rsl868	3205	5	off	off	RP
hvd.rsl868	3205	6	ripe	ripe	JJ
hvd.rsl868	3205	7	,	,	,
hvd.rsl868	3205	8	spicy	spicy	JJ
hvd.rsl868	3205	9	,	,	,
hvd.rsl868	3205	10	green	green	JJ
hvd.rsl868	3205	11	melons	melon	NNS
hvd.rsl868	3205	12	,	,	,
hvd.rsl868	3205	13	re-	re-	RB
hvd.rsl868	3205	14	move	move	VBP
hvd.rsl868	3205	15	the	the	DT
hvd.rsl868	3205	16	seeds	seed	NNS
hvd.rsl868	3205	17	and	and	CC
hvd.rsl868	3205	18	cut	cut	VBD
hvd.rsl868	3205	19	into	into	IN
hvd.rsl868	3205	20	thick	thick	JJ
hvd.rsl868	3205	21	slices	slice	NNS
hvd.rsl868	3205	22	.	.	.
hvd.rsl868	3206	1	Weigh	weigh	VB
hvd.rsl868	3206	2	as	as	IN
hvd.rsl868	3206	3	for	for	IN
hvd.rsl868	3206	4	peaches	peach	NNS
hvd.rsl868	3206	5	,	,	,
hvd.rsl868	3206	6	seven	seven	CD
hvd.rsl868	3206	7	pounds	pound	NNS
hvd.rsl868	3206	8	of	of	IN
hvd.rsl868	3206	9	fruit	fruit	NN
hvd.rsl868	3206	10	to	to	IN
hvd.rsl868	3206	11	three	three	CD
hvd.rsl868	3206	12	and	and	CC
hvd.rsl868	3206	13	one	one	CD
hvd.rsl868	3206	14	-	-	HYPH
hvd.rsl868	3206	15	quarter	quarter	NN
hvd.rsl868	3206	16	pounds	pound	NNS
hvd.rsl868	3206	17	of	of	IN
hvd.rsl868	3206	18	sugar	sugar	NN
hvd.rsl868	3206	19	,	,	,
hvd.rsl868	3206	20	and	and	CC
hvd.rsl868	3206	21	put	put	VBD
hvd.rsl868	3206	22	the	the	DT
hvd.rsl868	3206	23	sugar	sugar	NN
hvd.rsl868	3206	24	to	to	TO
hvd.rsl868	3206	25	cook	cook	VB
hvd.rsl868	3206	26	with	with	IN
hvd.rsl868	3206	27	water	water	NN
hvd.rsl868	3206	28	enough	enough	RB
hvd.rsl868	3206	29	to	to	TO
hvd.rsl868	3206	30	dissolve	dissolve	VB
hvd.rsl868	3206	31	it	-PRON-	PRP
hvd.rsl868	3206	32	.	.	.
hvd.rsl868	3207	1	Boil	boil	VB
hvd.rsl868	3207	2	and	and	CC
hvd.rsl868	3207	3	skim	skim	VB
hvd.rsl868	3207	4	it	-PRON-	PRP
hvd.rsl868	3207	5	until	until	IN
hvd.rsl868	3207	6	clear	clear	JJ
hvd.rsl868	3207	7	,	,	,
hvd.rsl868	3207	8	then	then	RB
hvd.rsl868	3207	9	pour	pour	VB
hvd.rsl868	3207	10	it	-PRON-	PRP
hvd.rsl868	3207	11	over	over	IN
hvd.rsl868	3207	12	the	the	DT
hvd.rsl868	3207	13	melon	melon	NN
hvd.rsl868	3207	14	in	in	IN
hvd.rsl868	3207	15	a	a	DT
hvd.rsl868	3207	16	crock	crock	NN
hvd.rsl868	3207	17	.	.	.
hvd.rsl868	3208	1	Repeat	repeat	VB
hvd.rsl868	3208	2	this	this	DT
hvd.rsl868	3208	3	for	for	IN
hvd.rsl868	3208	4	three	three	CD
hvd.rsl868	3208	5	mornings	morning	NNS
hvd.rsl868	3208	6	,	,	,
hvd.rsl868	3208	7	but	but	CC
hvd.rsl868	3208	8	on	on	IN
hvd.rsl868	3208	9	the	the	DT
hvd.rsl868	3208	10	third	third	JJ
hvd.rsl868	3208	11	morning	morning	NN
hvd.rsl868	3208	12	add	add	VB
hvd.rsl868	3208	13	a	a	DT
hvd.rsl868	3208	14	cupful	cupful	NN
hvd.rsl868	3208	15	of	of	IN
hvd.rsl868	3208	16	vinegar	vinegar	NN
hvd.rsl868	3208	17	to	to	IN
hvd.rsl868	3208	18	each	each	DT
hvd.rsl868	3208	19	three	three	CD
hvd.rsl868	3208	20	pints	pint	NNS
hvd.rsl868	3208	21	of	of	IN
hvd.rsl868	3208	22	syrup	syrup	NN
hvd.rsl868	3208	23	and	and	CC
hvd.rsl868	3208	24	boil	boil	VB
hvd.rsl868	3208	25	it	-PRON-	PRP
hvd.rsl868	3208	26	up	up	RP
hvd.rsl868	3208	27	with	with	IN
hvd.rsl868	3208	28	a	a	DT
hvd.rsl868	3208	29	cupful	cupful	NN
hvd.rsl868	3208	30	of	of	IN
hvd.rsl868	3208	31	spices	spice	NNS
hvd.rsl868	3208	32	in	in	IN
hvd.rsl868	3208	33	a	a	DT
hvd.rsl868	3208	34	bag	bag	NN
hvd.rsl868	3208	35	.	.	.
hvd.rsl868	3209	1	Pour	pour	VB
hvd.rsl868	3209	2	it	-PRON-	PRP
hvd.rsl868	3209	3	over	over	IN
hvd.rsl868	3209	4	the	the	DT
hvd.rsl868	3209	5	melon	melon	NN
hvd.rsl868	3209	6	in	in	IN
hvd.rsl868	3209	7	jars	jar	NNS
hvd.rsl868	3209	8	and	and	CC
hvd.rsl868	3209	9	seal	seal	VB
hvd.rsl868	3209	10	at	at	IN
hvd.rsl868	3209	11	once	once	RB
hvd.rsl868	3209	12	.	.	.
hvd.rsl868	3210	1	Mustard	mustard	NN
hvd.rsl868	3210	2	Pickles.—Two	pickles.—two	CD
hvd.rsl868	3210	3	quarts	quart	VBZ
hvd.rsl868	3210	4	small	small	JJ
hvd.rsl868	3210	5	cucumbers	cucumber	NNS
hvd.rsl868	3210	6	,	,	,
hvd.rsl868	3210	7	one	one	CD
hvd.rsl868	3210	8	quart	quart	NN
hvd.rsl868	3210	9	small	small	JJ
hvd.rsl868	3210	10	onions	onion	NNS
hvd.rsl868	3210	11	,	,	,
hvd.rsl868	3210	12	one	one	CD
hvd.rsl868	3210	13	quart	quart	NN
hvd.rsl868	3210	14	green	green	JJ
hvd.rsl868	3210	15	tomatoes	tomato	NNS
hvd.rsl868	3210	16	,	,	,
hvd.rsl868	3210	17	one	one	CD
hvd.rsl868	3210	18	large	large	JJ
hvd.rsl868	3210	19	cauliflower	cauliflower	NN
hvd.rsl868	3210	20	,	,	,
hvd.rsl868	3210	21	six	six	CD
hvd.rsl868	3210	22	green	green	JJ
hvd.rsl868	3210	23	pep-	pep-	NNP
hvd.rsl868	3210	24	pers	pers	NN
hvd.rsl868	3210	25	,	,	,
hvd.rsl868	3210	26	quartered	quarter	VBN
hvd.rsl868	3210	27	.	.	.
hvd.rsl868	3211	1	Lay	lie	VBN
hvd.rsl868	3211	2	in	in	IN
hvd.rsl868	3211	3	weak	weak	JJ
hvd.rsl868	3211	4	brine	brine	NN
hvd.rsl868	3211	5	twenty	twenty	CD
hvd.rsl868	3211	6	-	-	HYPH
hvd.rsl868	3211	7	four	four	CD
hvd.rsl868	3211	8	hours	hour	NNS
hvd.rsl868	3211	9	,	,	,
hvd.rsl868	3211	10	then	then	RB
hvd.rsl868	3211	11	scald	scald	VB
hvd.rsl868	3211	12	in	in	IN
hvd.rsl868	3211	13	same	same	JJ
hvd.rsl868	3211	14	water	water	NN
hvd.rsl868	3211	15	and	and	CC
hvd.rsl868	3211	16	drain	drain	NN
hvd.rsl868	3211	17	.	.	.
hvd.rsl868	3212	1	Paste	paste	NN
hvd.rsl868	3212	2	—	—	:
hvd.rsl868	3212	3	six	six	CD
hvd.rsl868	3212	4	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	3212	5	English	english	JJ
hvd.rsl868	3212	6	mustard	mustard	NN
hvd.rsl868	3212	7	,	,	,
hvd.rsl868	3212	8	one	one	CD
hvd.rsl868	3212	9	tablespoonful	tablespoonful	NN
hvd.rsl868	3212	10	tumeric	tumeric	NN
hvd.rsl868	3212	11	,	,	,
hvd.rsl868	3212	12	one	one	CD
hvd.rsl868	3212	13	and	and	CC
hvd.rsl868	3212	14	one	one	CD
hvd.rsl868	3212	15	-	-	HYPH
hvd.rsl868	3212	16	half	half	NN
hvd.rsl868	3212	17	cup	cup	NN
hvd.rsl868	3212	18	of	of	IN
hvd.rsl868	3212	19	sugar	sugar	NN
hvd.rsl868	3212	20	,	,	,
hvd.rsl868	3212	21	orte	orte	NNP
hvd.rsl868	3212	22	small	small	JJ
hvd.rsl868	3212	23	cup	cup	NN
hvd.rsl868	3212	24	of	of	IN
hvd.rsl868	3212	25	flour	flour	NN
hvd.rsl868	3212	26	,	,	,
hvd.rsl868	3212	27	two	two	CD
hvd.rsl868	3212	28	quarts	quart	NNS
hvd.rsl868	3212	29	best	good	JJS
hvd.rsl868	3212	30	cider	cider	NN
hvd.rsl868	3212	31	vinegar	vinegar	NN
hvd.rsl868	3212	32	.	.	.
hvd.rsl868	3213	1	Mix	mix	VB
hvd.rsl868	3213	2	dry	dry	JJ
hvd.rsl868	3213	3	ingredients	ingredient	NNS
hvd.rsl868	3213	4	thor-	thor-	XX
hvd.rsl868	3213	5	oughly	oughly	RB
hvd.rsl868	3213	6	,	,	,
hvd.rsl868	3213	7	add	add	VB
hvd.rsl868	3213	8	vinegar	vinegar	NN
hvd.rsl868	3213	9	,	,	,
hvd.rsl868	3213	10	boil	boil	VB
hvd.rsl868	3213	11	a	a	DT
hvd.rsl868	3213	12	few	few	JJ
hvd.rsl868	3213	13	minutes	minute	NNS
hvd.rsl868	3213	14	,	,	,
hvd.rsl868	3213	15	pour	pour	VBP
hvd.rsl868	3213	16	over	over	IN
hvd.rsl868	3213	17	pickles	pickle	NNS
hvd.rsl868	3213	18	and	and	CC
hvd.rsl868	3213	19	bottle	bottle	NN
hvd.rsl868	3213	20	.	.	.
hvd.rsl868	3214	1	Mustard	Mustard	NNP
hvd.rsl868	3214	2	Pickles	Pickles	NNP
hvd.rsl868	3214	3	Nc	Nc	NNP
hvd.rsl868	3214	4	.	.	.
hvd.rsl868	3215	1	2.—This	2.—This	NNP
hvd.rsl868	3215	2	differs	differ	VBZ
hvd.rsl868	3215	3	from	from	IN
hvd.rsl868	3215	4	most	most	JJS
hvd.rsl868	3215	5	recipes	recipe	NNS
hvd.rsl868	3215	6	for	for	IN
hvd.rsl868	3215	7	this	this	DT
hvd.rsl868	3215	8	pickle	pickle	NN
hvd.rsl868	3215	9	in	in	IN
hvd.rsl868	3215	10	being	be	VBG
hvd.rsl868	3215	11	made	make	VBN
hvd.rsl868	3215	12	without	without	IN
hvd.rsl868	3215	13	green	green	JJ
hvd.rsl868	3215	14	tomato	tomato	NN
hvd.rsl868	3215	15	.	.	.
hvd.rsl868	3216	1	Put	put	VB
hvd.rsl868	3216	2	one	one	CD
hvd.rsl868	3216	3	-	-	HYPH
hvd.rsl868	3216	4	half	half	NN
hvd.rsl868	3216	5	peck	peck	NN
hvd.rsl868	3216	6	small	small	JJ
hvd.rsl868	3216	7	encumbers	encumber	NNS
hvd.rsl868	3216	8	,	,	,
hvd.rsl868	3216	9	two	two	CD
hvd.rsl868	3216	10	quarts	quart	NNS
hvd.rsl868	3216	11	silver	silver	NN
hvd.rsl868	3216	12	skinned	skinned	JJ
hvd.rsl868	3216	13	onions	onion	NNS
hvd.rsl868	3216	14	,	,	,
hvd.rsl868	3216	15	and	and	CC
hvd.rsl868	3216	16	two	two	CD
hvd.rsl868	3216	17	heads	head	NNS
hvd.rsl868	3216	18	of	of	IN
hvd.rsl868	3216	19	picked	pick	VBN
hvd.rsl868	3216	20	cauliflower	cauliflower	NN
hvd.rsl868	3216	21	to	to	TO
hvd.rsl868	3216	22	soak	soak	VB
hvd.rsl868	3216	23	in	in	IN
hvd.rsl868	3216	24	water	water	NN
hvd.rsl868	3216	25	to	to	TO
hvd.rsl868	3216	26	cover	cover	VB
hvd.rsl868	3216	27	and	and	CC
hvd.rsl868	3216	28	a	a	DT
hvd.rsl868	3216	29	cupful	cupful	NN
hvd.rsl868	3216	30	of	of	IN
hvd.rsl868	3216	31	salt	salt	NN
hvd.rsl868	3216	32	over	over	IN
hvd.rsl868	3216	33	night	night	NN
hvd.rsl868	3216	34	.	.	.
hvd.rsl868	3217	1	In	in	IN
hvd.rsl868	3217	2	the	the	DT
hvd.rsl868	3217	3	morning	morning	NN
hvd.rsl868	3217	4	drain	drain	NN
hvd.rsl868	3217	5	;	;	:
hvd.rsl868	3217	6	mix	mix	VB
hvd.rsl868	3217	7	one	one	CD
hvd.rsl868	3217	8	dessertspoonful	dessertspoonful	NN
hvd.rsl868	3217	9	of	of	IN
hvd.rsl868	3217	10	turmeric	turmeric	JJ
hvd.rsl868	3217	11	powder	powder	NN
hvd.rsl868	3217	12	with	with	IN
hvd.rsl868	3217	13	three	three	CD
hvd.rsl868	3217	14	-	-	HYPH
hvd.rsl868	3217	15	quarters	quarter	NNS
hvd.rsl868	3217	16	of	of	IN
hvd.rsl868	3217	17	a	a	DT
hvd.rsl868	3217	18	pound	pound	NN
hvd.rsl868	3217	19	of	of	IN
hvd.rsl868	3217	20	the	the	DT
hvd.rsl868	3217	21	best	good	JJS
hvd.rsl868	3217	22	mustard	mustard	NN
hvd.rsl868	3217	23	;	;	,
hvd.rsl868	3217	24	wet	wet	JJ
hvd.rsl868	3217	25	with	with	IN
hvd.rsl868	3217	26	sufficient	sufficient	JJ
hvd.rsl868	3217	27	vinegar	vinegar	NN
hvd.rsl868	3217	28	to	to	TO
hvd.rsl868	3217	29	mix	mix	VB
hvd.rsl868	3217	30	without	without	IN
hvd.rsl868	3217	31	lumps	lump	NNS
hvd.rsl868	3217	32	.	.	.
hvd.rsl868	3218	1	Put	put	VB
hvd.rsl868	3218	2	three	three	CD
hvd.rsl868	3218	3	quarts	quart	NNS
hvd.rsl868	3218	4	of	of	IN
hvd.rsl868	3218	5	vinegar	vinegar	NN
hvd.rsl868	3218	6	over	over	IN
hvd.rsl868	3218	7	the	the	DT
hvd.rsl868	3218	8	fire	fire	NN
hvd.rsl868	3218	9	,	,	,
hvd.rsl868	3218	10	add	add	VB
hvd.rsl868	3218	11	five	five	CD
hvd.rsl868	3218	12	cents	cent	NNS
hvd.rsl868	3218	13	'	'	POS
hvd.rsl868	3218	14	wcrth	wcrth	NN
hvd.rsl868	3218	15	of	of	IN
hvd.rsl868	3218	16	mixed	mixed	JJ
hvd.rsl868	3218	17	pickling	pickling	NN
hvd.rsl868	3218	18	spices	spice	NNS
hvd.rsl868	3218	19	,	,	,
hvd.rsl868	3218	20	one	one	CD
hvd.rsl868	3218	21	-	-	HYPH
hvd.rsl868	3218	22	half	half	NN
hvd.rsl868	3218	23	ounce	ounce	NN
hvd.rsl868	3218	24	celery	celery	NN
hvd.rsl868	3218	25	seed	seed	NN
hvd.rsl868	3218	26	,	,	,
hvd.rsl868	3218	27	one	one	CD
hvd.rsl868	3218	28	-	-	HYPH
hvd.rsl868	3218	29	half	half	NN
hvd.rsl868	3218	30	ounce	ounce	NN
hvd.rsl868	3218	31	white	white	JJ
hvd.rsl868	3218	32	mustard	mustard	NN
hvd.rsl868	3218	33	seed	seed	NN
hvd.rsl868	3218	34	,	,	,
hvd.rsl868	3218	35	one	one	CD
hvd.rsl868	3218	36	teaspoonful	teaspoonful	NN
hvd.rsl868	3218	37	each	each	DT
hvd.rsl868	3218	38	of	of	IN
hvd.rsl868	3218	39	cinnamon	cinnamon	NN
hvd.rsl868	3218	40	and	and	CC
hvd.rsl868	3218	41	cloves	clove	NNS
hvd.rsl868	3218	42	,	,	,
hvd.rsl868	3218	43	one	one	CD
hvd.rsl868	3218	44	pound	pound	NN
hvd.rsl868	3218	45	of	of	IN
hvd.rsl868	3218	46	brown	brown	JJ
hvd.rsl868	3218	47	sugar	sugar	NN
hvd.rsl868	3218	48	,	,	,
hvd.rsl868	3218	49	carefully	carefully	RB
hvd.rsl868	3218	50	stir	stir	VB
hvd.rsl868	3218	51	in	in	IN
hvd.rsl868	3218	52	the	the	DT
hvd.rsl868	3218	53	mustard	mustard	NN
hvd.rsl868	3218	54	and	and	CC
hvd.rsl868	3218	55	turmeric	turmeric	NN
hvd.rsl868	3218	56	paste	paste	NN
hvd.rsl868	3218	57	and	and	CC
hvd.rsl868	3218	58	let	let	VB
hvd.rsl868	3218	59	boil	boil	VB
hvd.rsl868	3218	60	up	up	RP
hvd.rsl868	3218	61	well	well	RB
hvd.rsl868	3218	62	;	;	:
hvd.rsl868	3218	63	then	then	RB
hvd.rsl868	3218	64	add	add	VB
hvd.rsl868	3218	65	the	the	DT
hvd.rsl868	3218	66	mixed	mixed	JJ
hvd.rsl868	3218	67	pickles	pickle	NNS
hvd.rsl868	3218	68	,	,	,
hvd.rsl868	3218	69	two	two	CD
hvd.rsl868	3218	70	red	red	JJ
hvd.rsl868	3218	71	peppers	pepper	NNS
hvd.rsl868	3218	72	chopped	chop	VBN
hvd.rsl868	3218	73	with	with	IN
hvd.rsl868	3218	74	the	the	DT
hvd.rsl868	3218	75	seeds	seed	NNS
hvd.rsl868	3218	76	of	of	IN
hvd.rsl868	3218	77	same	same	JJ
hvd.rsl868	3218	78	,	,	,
hvd.rsl868	3218	79	and	and	CC
hvd.rsl868	3218	80	stir	stir	VB
hvd.rsl868	3218	81	all	all	RB
hvd.rsl868	3218	82	together	together	RB
hvd.rsl868	3218	83	.	.	.
hvd.rsl868	3219	1	After	after	IN
hvd.rsl868	3219	2	it	-PRON-	PRP
hvd.rsl868	3219	3	begins	begin	VBZ
hvd.rsl868	3219	4	to	to	TO
hvd.rsl868	3219	5	bubble	bubble	NN
hvd.rsl868	3219	6	let	let	VB
hvd.rsl868	3219	7	boil	boil	VB
hvd.rsl868	3219	8	well	well	RB
hvd.rsl868	3219	9	for	for	IN
hvd.rsl868	3219	10	five	five	CD
hvd.rsl868	3219	11	minutes	minute	NNS
hvd.rsl868	3219	12	.	.	.
hvd.rsl868	3220	1	Mustard	Mustard	NNP
hvd.rsl868	3220	2	Pickles	Pickles	NNP
hvd.rsl868	3220	3	No	no	UH
hvd.rsl868	3220	4	.	.	.
hvd.rsl868	3221	1	3.—Equal	3.—equal	CD
hvd.rsl868	3221	2	quantities	quantity	NNS
hvd.rsl868	3221	3	of	of	IN
hvd.rsl868	3221	4	cucumbers	cucumber	NNS
hvd.rsl868	3221	5	,	,	,
hvd.rsl868	3221	6	celery	celery	NN
hvd.rsl868	3221	7	,	,	,
hvd.rsl868	3221	8	cauli-	cauli-	NN
hvd.rsl868	3221	9	flower	flower	NN
hvd.rsl868	3221	10	and	and	CC
hvd.rsl868	3221	11	small	small	JJ
hvd.rsl868	3221	12	button	button	NN
hvd.rsl868	3221	13	onions	onion	NNS
hvd.rsl868	3221	14	.	.	.
hvd.rsl868	3222	1	Cut	cut	VB
hvd.rsl868	3222	2	all	all	DT
hvd.rsl868	3222	3	in	in	IN
hvd.rsl868	3222	4	small	small	JJ
hvd.rsl868	3222	5	pieces	piece	NNS
hvd.rsl868	3222	6	except	except	IN
hvd.rsl868	3222	7	the	the	DT
hvd.rsl868	3222	8	onions	onion	NNS
hvd.rsl868	3222	9	.	.	.
hvd.rsl868	3223	1	Cover	cover	VB
hvd.rsl868	3223	2	with	with	IN
hvd.rsl868	3223	3	strongly	strongly	RB
hvd.rsl868	3223	4	-	-	HYPH
hvd.rsl868	3223	5	salted	salt	VBN
hvd.rsl868	3223	6	water	water	NN
hvd.rsl868	3223	7	for	for	IN
hvd.rsl868	3223	8	24	24	CD
hvd.rsl868	3223	9	hours	hour	NNS
hvd.rsl868	3223	10	;	;	:
hvd.rsl868	3223	11	drain	drain	NN
hvd.rsl868	3223	12	,	,	,
hvd.rsl868	3223	13	put	put	VBN
hvd.rsl868	3223	14	into	into	IN
hvd.rsl868	3223	15	a	a	DT
hvd.rsl868	3223	16	jar	jar	NN
hvd.rsl868	3223	17	,	,	,
hvd.rsl868	3223	18	and	and	CC
hvd.rsl868	3223	19	pour	pour	VB
hvd.rsl868	3223	20	on	on	IN
hvd.rsl868	3223	21	hot	hot	JJ
hvd.rsl868	3223	22	vinegar	vinegar	NN
hvd.rsl868	3223	23	(	(	-LRB-
hvd.rsl868	3223	24	not	not	RB
hvd.rsl868	3223	25	too	too	RB
hvd.rsl868	3223	26	strong	strong	JJ
hvd.rsl868	3223	27	)	)	-RRB-
hvd.rsl868	3223	28	sufficient	sufficient	JJ
hvd.rsl868	3223	29	to	to	TO
hvd.rsl868	3223	30	cover	cover	VB
hvd.rsl868	3223	31	.	.	.
hvd.rsl868	3224	1	Let	let	VB
hvd.rsl868	3224	2	the	the	DT
hvd.rsl868	3224	3	pickles	pickle	NNS
hvd.rsl868	3224	4	stand	stand	VB
hvd.rsl868	3224	5	three	three	CD
hvd.rsl868	3224	6	days	day	NNS
hvd.rsl868	3224	7	,	,	,
hvd.rsl868	3224	8	and	and	CC
hvd.rsl868	3224	9	then	then	RB
hvd.rsl868	3224	10	drain	drain	VB
hvd.rsl868	3224	11	.	.	.
hvd.rsl868	3225	1	To	to	IN
hvd.rsl868	3225	2	five	five	CD
hvd.rsl868	3225	3	quarts	quart	NNS
hvd.rsl868	3225	4	of	of	IN
hvd.rsl868	3225	5	the	the	DT
hvd.rsl868	3225	6	pickle	pickle	NN
hvd.rsl868	3225	7	use	use	NN
hvd.rsl868	3225	8	three	three	CD
hvd.rsl868	3225	9	quarts	quart	NNS
hvd.rsl868	3225	10	of	of	IN
hvd.rsl868	3225	11	cider	cider	NN
hvd.rsl868	3225	12	vinegar	vinegar	NN
hvd.rsl868	3225	13	,	,	,
hvd.rsl868	3225	14	one	one	CD
hvd.rsl868	3225	15	cupful	cupful	NN
hvd.rsl868	3225	16	of	of	IN
hvd.rsl868	3225	17	sugar	sugar	NN
hvd.rsl868	3225	18	,	,	,
hvd.rsl868	3225	19	and	and	CC
hvd.rsl868	3225	20	two	two	CD
hvd.rsl868	3225	21	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3225	22	of	of	IN
hvd.rsl868	3225	23	butter	butter	NN
hvd.rsl868	3225	24	.	.	.
hvd.rsl868	3226	1	Heat	heat	NN
hvd.rsl868	3226	2	to	to	IN
hvd.rsl868	3226	3	boiling	boiling	NN
hvd.rsl868	3226	4	,	,	,
hvd.rsl868	3226	5	then	then	RB
hvd.rsl868	3226	6	stirring	stir	VBG
hvd.rsl868	3226	7	constantly	constantly	RB
hvd.rsl868	3226	8	(	(	-LRB-
hvd.rsl868	3226	9	for	for	IN
hvd.rsl868	3226	10	fear	fear	NN
hvd.rsl868	3226	11	of	of	IN
hvd.rsl868	3226	12	burning	burn	VBG
hvd.rsl868	3226	13	)	)	-RRB-
hvd.rsl868	3226	14	add	add	VB
hvd.rsl868	3226	15	cne	cne	NNP
hvd.rsl868	3226	16	cupful	cupful	NN
hvd.rsl868	3226	17	of	of	IN
hvd.rsl868	3226	18	flour	flour	NN
hvd.rsl868	3226	19	,	,	,
hvd.rsl868	3226	20	six	six	CD
hvd.rsl868	3226	21	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3226	22	of	of	IN
hvd.rsl868	3226	23	ground	ground	NN
hvd.rsl868	3226	24	mustard	mustard	NN
hvd.rsl868	3226	25	and	and	CC
hvd.rsl868	3226	26	one	one	CD
hvd.rsl868	3226	27	-	-	HYPH
hvd.rsl868	3226	28	half	half	NN
hvd.rsl868	3226	29	ounce	ounce	NN
hvd.rsl868	3226	30	of	of	IN
hvd.rsl868	3226	31	turmeric	turmeric	NN
hvd.rsl868	3226	32	powder	powder	NN
hvd.rsl868	3226	33	wetted	wet	VBN
hvd.rsl868	3226	34	in	in	IN
hvd.rsl868	3226	35	cold	cold	JJ
hvd.rsl868	3226	36	vinegar	vinegar	NN
hvd.rsl868	3226	37	.	.	.
hvd.rsl868	3227	1	Stir	stir	VB
hvd.rsl868	3227	2	till	till	IN
hvd.rsl868	3227	3	smooth	smooth	JJ
hvd.rsl868	3227	4	,	,	,
hvd.rsl868	3227	5	and	and	CC
hvd.rsl868	3227	6	pour	pour	VB
hvd.rsl868	3227	7	over	over	IN
hvd.rsl868	3227	8	the	the	DT
hvd.rsl868	3227	9	pickle	pickle	NN
hvd.rsl868	3227	10	while	while	IN
hvd.rsl868	3227	11	hot	hot	JJ
hvd.rsl868	3227	12	;	;	:
hvd.rsl868	3227	13	stir	stir	VB
hvd.rsl868	3227	14	well	well	RB
hvd.rsl868	3227	15	.	.	.
hvd.rsl868	3228	1	When	when	WRB
hvd.rsl868	3228	2	cold	cold	JJ
hvd.rsl868	3228	3	cover	cover	NN
hvd.rsl868	3228	4	close	close	RB
hvd.rsl868	3228	5	.	.	.
hvd.rsl868	3229	1	THE	the	DT
hvd.rsl868	3229	2	RURAL	rural	JJ
hvd.rsl868	3229	3	COOK	COOK	NNP
hvd.rsl868	3229	4	BOOK	BOOK	NNP
hvd.rsl868	3229	5	.	.	.
hvd.rsl868	3230	1	169	169	CD
hvd.rsl868	3230	2	Sliced	Sliced	NNP
hvd.rsl868	3230	3	Mustard	Mustard	NNP
hvd.rsl868	3230	4	Pickles.—One	pickles.—one	CD
hvd.rsl868	3230	5	dozen	dozen	NN
hvd.rsl868	3230	6	large	large	JJ
hvd.rsl868	3230	7	cucumbers	cucumber	NNS
hvd.rsl868	3230	8	sliced	slice	VBN
hvd.rsl868	3230	9	,	,	,
hvd.rsl868	3230	10	two	two	CD
hvd.rsl868	3230	11	dozen	dozen	NN
hvd.rsl868	3230	12	very	very	RB
hvd.rsl868	3230	13	small	small	JJ
hvd.rsl868	3230	14	cucumbers	cucumber	NNS
hvd.rsl868	3230	15	,	,	,
hvd.rsl868	3230	16	one	one	CD
hvd.rsl868	3230	17	quart	quart	NN
hvd.rsl868	3230	18	of	of	IN
hvd.rsl868	3230	19	small	small	JJ
hvd.rsl868	3230	20	onions	onion	NNS
hvd.rsl868	3230	21	,	,	,
hvd.rsl868	3230	22	one	one	CD
hvd.rsl868	3230	23	large	large	JJ
hvd.rsl868	3230	24	cauli-	cauli-	NN
hvd.rsl868	3230	25	flower	flower	NN
hvd.rsl868	3230	26	,	,	,
hvd.rsl868	3230	27	steamed	steam	VBD
hvd.rsl868	3230	28	slightly	slightly	RB
hvd.rsl868	3230	29	.	.	.
hvd.rsl868	3231	1	Soak	soak	VB
hvd.rsl868	3231	2	all	all	PDT
hvd.rsl868	3231	3	these	these	DT
hvd.rsl868	3231	4	ingredients	ingredient	NNS
hvd.rsl868	3231	5	in	in	IN
hvd.rsl868	3231	6	cold	cold	JJ
hvd.rsl868	3231	7	brine	brine	NN
hvd.rsl868	3231	8	over	over	IN
hvd.rsl868	3231	9	night	night	NN
hvd.rsl868	3231	10	.	.	.
hvd.rsl868	3232	1	Paste	paste	VB
hvd.rsl868	3232	2	for	for	IN
hvd.rsl868	3232	3	the	the	DT
hvd.rsl868	3232	4	pickles	pickle	NNS
hvd.rsl868	3232	5	is	be	VBZ
hvd.rsl868	3232	6	made	make	VBN
hvd.rsl868	3232	7	as	as	IN
hvd.rsl868	3232	8	follows	follow	VBZ
hvd.rsl868	3232	9	:	:	:
hvd.rsl868	3232	10	One	one	CD
hvd.rsl868	3232	11	-	-	HYPH
hvd.rsl868	3232	12	half	half	NN
hvd.rsl868	3232	13	pound	pound	NN
hvd.rsl868	3232	14	of	of	IN
hvd.rsl868	3232	15	ground	ground	NN
hvd.rsl868	3232	16	yellow	yellow	JJ
hvd.rsl868	3232	17	mustard	mustard	NN
hvd.rsl868	3232	18	,	,	,
hvd.rsl868	3232	19	one	one	CD
hvd.rsl868	3232	20	teacupful	teacupful	NN
hvd.rsl868	3232	21	of	of	IN
hvd.rsl868	3232	22	flour	flour	NN
hvd.rsl868	3232	23	,	,	,
hvd.rsl868	3232	24	one	one	CD
hvd.rsl868	3232	25	teacupful	teacupful	NN
hvd.rsl868	3232	26	of	of	IN
hvd.rsl868	3232	27	sugar	sugar	NN
hvd.rsl868	3232	28	,	,	,
hvd.rsl868	3232	29	one	one	CD
hvd.rsl868	3232	30	-	-	HYPH
hvd.rsl868	3232	31	half	half	NN
hvd.rsl868	3232	32	ounce	ounce	NN
hvd.rsl868	3232	33	of	of	IN
hvd.rsl868	3232	34	turmeric	turmeric	NN
hvd.rsl868	3232	35	.	.	.
hvd.rsl868	3233	1	Rub	rub	VB
hvd.rsl868	3233	2	the	the	DT
hvd.rsl868	3233	3	above	above	JJ
hvd.rsl868	3233	4	ingredients	ingredient	NNS
hvd.rsl868	3233	5	together	together	RB
hvd.rsl868	3233	6	with	with	IN
hvd.rsl868	3233	7	a	a	DT
hvd.rsl868	3233	8	little	little	JJ
hvd.rsl868	3233	9	vinegar	vinegar	NN
hvd.rsl868	3233	10	until	until	IN
hvd.rsl868	3233	11	smooth	smooth	JJ
hvd.rsl868	3233	12	.	.	.
hvd.rsl868	3234	1	Then	then	RB
hvd.rsl868	3234	2	add	add	VB
hvd.rsl868	3234	3	three	three	CD
hvd.rsl868	3234	4	quarts	quart	NNS
hvd.rsl868	3234	5	of	of	IN
hvd.rsl868	3234	6	vinegar	vinegar	NN
hvd.rsl868	3234	7	,	,	,
hvd.rsl868	3234	8	letting	let	VBG
hvd.rsl868	3234	9	it	-PRON-	PRP
hvd.rsl868	3234	10	scald	scald	VB
hvd.rsl868	3234	11	until	until	IN
hvd.rsl868	3234	12	a	a	DT
hvd.rsl868	3234	13	thick	thick	JJ
hvd.rsl868	3234	14	paste	paste	NN
hvd.rsl868	3234	15	.	.	.
hvd.rsl868	3235	1	Next	next	RB
hvd.rsl868	3235	2	add	add	VB
hvd.rsl868	3235	3	one	one	CD
hvd.rsl868	3235	4	-	-	HYPH
hvd.rsl868	3235	5	half	half	NN
hvd.rsl868	3235	6	ounce	ounce	NN
hvd.rsl868	3235	7	of	of	IN
hvd.rsl868	3235	8	celery	celery	NN
hvd.rsl868	3235	9	seed	seed	NN
hvd.rsl868	3235	10	,	,	,
hvd.rsl868	3235	11	and	and	CC
hvd.rsl868	3235	12	pour	pour	VB
hvd.rsl868	3235	13	the	the	DT
hvd.rsl868	3235	14	hot	hot	JJ
hvd.rsl868	3235	15	paste	paste	NN
hvd.rsl868	3235	16	over	over	IN
hvd.rsl868	3235	17	the	the	DT
hvd.rsl868	3235	18	pickles	pickle	NNS
hvd.rsl868	3235	19	,	,	,
hvd.rsl868	3235	20	put	put	VBN
hvd.rsl868	3235	21	in	in	RP
hvd.rsl868	3235	22	cans	can	NNS
hvd.rsl868	3235	23	and	and	CC
hvd.rsl868	3235	24	seal	seal	NN
hvd.rsl868	3235	25	.	.	.
hvd.rsl868	3236	1	Nasturtium	Nasturtium	NNP
hvd.rsl868	3236	2	Pods	Pods	NNPS
hvd.rsl868	3236	3	Pickled.—Put	Pickled.—Put	VBG
hvd.rsl868	3236	4	the	the	DT
hvd.rsl868	3236	5	pods	pod	NNS
hvd.rsl868	3236	6	to	to	TO
hvd.rsl868	3236	7	soak	soak	VB
hvd.rsl868	3236	8	in	in	IN
hvd.rsl868	3236	9	weak	weak	JJ
hvd.rsl868	3236	10	brine	brine	NN
hvd.rsl868	3236	11	for	for	IN
hvd.rsl868	3236	12	two	two	CD
hvd.rsl868	3236	13	days	day	NNS
hvd.rsl868	3236	14	,	,	,
hvd.rsl868	3236	15	then	then	RB
hvd.rsl868	3236	16	in	in	IN
hvd.rsl868	3236	17	fresh	fresh	JJ
hvd.rsl868	3236	18	water	water	NN
hvd.rsl868	3236	19	one	one	CD
hvd.rsl868	3236	20	day	day	NN
hvd.rsl868	3236	21	;	;	:
hvd.rsl868	3236	22	drain	drain	NN
hvd.rsl868	3236	23	,	,	,
hvd.rsl868	3236	24	put	put	VBN
hvd.rsl868	3236	25	in	in	RP
hvd.rsl868	3236	26	a	a	DT
hvd.rsl868	3236	27	jar	jar	NN
hvd.rsl868	3236	28	,	,	,
hvd.rsl868	3236	29	and	and	CC
hvd.rsl868	3236	30	cover	cover	VBP
hvd.rsl868	3236	31	with	with	IN
hvd.rsl868	3236	32	boiling	boiling	NN
hvd.rsl868	3236	33	vinegar	vinegar	NN
hvd.rsl868	3236	34	.	.	.
hvd.rsl868	3237	1	The	the	DT
hvd.rsl868	3237	2	vinegar	vinegar	NN
hvd.rsl868	3237	3	may	may	MD
hvd.rsl868	3237	4	be	be	VB
hvd.rsl868	3237	5	spiced	spice	VBN
hvd.rsl868	3237	6	if	if	IN
hvd.rsl868	3237	7	desired	desire	VBN
hvd.rsl868	3237	8	,	,	,
hvd.rsl868	3237	9	but	but	CC
hvd.rsl868	3237	10	if	if	IN
hvd.rsl868	3237	11	the	the	DT
hvd.rsl868	3237	12	pods	pod	NNS
hvd.rsl868	3237	13	are	be	VBP
hvd.rsl868	3237	14	to	to	TO
hvd.rsl868	3237	15	be	be	VB
hvd.rsl868	3237	16	used	use	VBN
hvd.rsl868	3237	17	in	in	IN
hvd.rsl868	3237	18	sauce	sauce	NN
hvd.rsl868	3237	19	they	-PRON-	PRP
hvd.rsl868	3237	20	are	be	VBP
hvd.rsl868	3237	21	better	well	RBR
hvd.rsl868	3237	22	unspiced	unspiced	JJ
hvd.rsl868	3237	23	.	.	.
hvd.rsl868	3238	1	Pickled	Pickled	NNP
hvd.rsl868	3238	2	Onions.—First	Onions.—First	NNP
hvd.rsl868	3238	3	pour	pour	VBP
hvd.rsl868	3238	4	boiling	boil	VBG
hvd.rsl868	3238	5	water	water	NN
hvd.rsl868	3238	6	over	over	IN
hvd.rsl868	3238	7	the	the	DT
hvd.rsl868	3238	8	onions	onion	NNS
hvd.rsl868	3238	9	to	to	TO
hvd.rsl868	3238	10	loosen	loosen	VB
hvd.rsl868	3238	11	the	the	DT
hvd.rsl868	3238	12	skins	skin	NNS
hvd.rsl868	3238	13	.	.	.
hvd.rsl868	3239	1	As	as	RB
hvd.rsl868	3239	2	soon	soon	RB
hvd.rsl868	3239	3	as	as	IN
hvd.rsl868	3239	4	cool	cool	JJ
hvd.rsl868	3239	5	enough	enough	RB
hvd.rsl868	3239	6	to	to	TO
hvd.rsl868	3239	7	handle	handle	VB
hvd.rsl868	3239	8	begin	begin	VB
hvd.rsl868	3239	9	to	to	TO
hvd.rsl868	3239	10	peel	peel	VB
hvd.rsl868	3239	11	,	,	,
hvd.rsl868	3239	12	dropping	drop	VBG
hvd.rsl868	3239	13	the	the	DT
hvd.rsl868	3239	14	onions	onion	NNS
hvd.rsl868	3239	15	as	as	IN
hvd.rsl868	3239	16	peeled	peel	VBN
hvd.rsl868	3239	17	into	into	IN
hvd.rsl868	3239	18	salt	salt	NN
hvd.rsl868	3239	19	water	water	NN
hvd.rsl868	3239	20	(	(	-LRB-
hvd.rsl868	3239	21	not	not	RB
hvd.rsl868	3239	22	brine	brine	NN
hvd.rsl868	3239	23	)	)	-RRB-
hvd.rsl868	3239	24	to	to	TO
hvd.rsl868	3239	25	prevent	prevent	VB
hvd.rsl868	3239	26	their	-PRON-	PRP$
hvd.rsl868	3239	27	being	be	VBG
hvd.rsl868	3239	28	discolored	discolor	VBN
hvd.rsl868	3239	29	.	.	.
hvd.rsl868	3240	1	Make	make	VB
hvd.rsl868	3240	2	a	a	DT
hvd.rsl868	3240	3	strong	strong	JJ
hvd.rsl868	3240	4	brine	brine	NN
hvd.rsl868	3240	5	,	,	,
hvd.rsl868	3240	6	heat	heat	VB
hvd.rsl868	3240	7	to	to	IN
hvd.rsl868	3240	8	the	the	DT
hvd.rsl868	3240	9	boiling	boiling	NN
hvd.rsl868	3240	10	point	point	NN
hvd.rsl868	3240	11	,	,	,
hvd.rsl868	3240	12	and	and	CC
hvd.rsl868	3240	13	pour	pour	VB
hvd.rsl868	3240	14	over	over	IN
hvd.rsl868	3240	15	the	the	DT
hvd.rsl868	3240	16	onions	onion	NNS
hvd.rsl868	3240	17	.	.	.
hvd.rsl868	3241	1	Leave	leave	VB
hvd.rsl868	3241	2	them	-PRON-	PRP
hvd.rsl868	3241	3	in	in	IN
hvd.rsl868	3241	4	the	the	DT
hvd.rsl868	3241	5	brine	brine	NN
hvd.rsl868	3241	6	48	48	CD
hvd.rsl868	3241	7	hours	hour	NNS
hvd.rsl868	3241	8	,	,	,
hvd.rsl868	3241	9	then	then	RB
hvd.rsl868	3241	10	drain	drain	VB
hvd.rsl868	3241	11	.	.	.
hvd.rsl868	3242	1	Spice	spice	NN
hvd.rsl868	3242	2	vinegar	vinegar	NN
hvd.rsl868	3242	3	'	'	''
hvd.rsl868	3242	4	according	accord	VBG
hvd.rsl868	3242	5	to	to	IN
hvd.rsl868	3242	6	taste	taste	NN
hvd.rsl868	3242	7	,	,	,
hvd.rsl868	3242	8	beat	beat	VBD
hvd.rsl868	3242	9	1o	1o	CD
hvd.rsl868	3242	10	boiling	boiling	NN
hvd.rsl868	3242	11	point	point	NN
hvd.rsl868	3242	12	,	,	,
hvd.rsl868	3242	13	'	'	''
hvd.rsl868	3242	14	and	and	CC
hvd.rsl868	3242	15	pour	pour	VB
hvd.rsl868	3242	16	over	over	IN
hvd.rsl868	3242	17	the	the	DT
hvd.rsl868	3242	18	onions	onion	NNS
hvd.rsl868	3242	19	.	.	.
hvd.rsl868	3243	1	Set	Set	VBN
hvd.rsl868	3243	2	away	away	RB
hvd.rsl868	3243	3	for	for	IN
hvd.rsl868	3243	4	two	two	CD
hvd.rsl868	3243	5	or	or	CC
hvd.rsl868	3243	6	three	three	CD
hvd.rsl868	3243	7	days	day	NNS
hvd.rsl868	3243	8	,	,	,
hvd.rsl868	3243	9	drain	drain	VB
hvd.rsl868	3243	10	off	off	IN
hvd.rsl868	3243	11	the	the	DT
hvd.rsl868	3243	12	vinegar	vinegar	NN
hvd.rsl868	3243	13	,	,	,
hvd.rsl868	3243	14	heat	heat	VB
hvd.rsl868	3243	15	it	-PRON-	PRP
hvd.rsl868	3243	16	again	again	RB
hvd.rsl868	3243	17	,	,	,
hvd.rsl868	3243	18	and	and	CC
hvd.rsl868	3243	19	pour	pour	VB
hvd.rsl868	3243	20	it	-PRON-	PRP
hvd.rsl868	3243	21	over	over	IN
hvd.rsl868	3243	22	the	the	DT
hvd.rsl868	3243	23	onions	onion	NNS
hvd.rsl868	3243	24	in	in	IN
hvd.rsl868	3243	25	the	the	DT
hvd.rsl868	3243	26	jars	jar	NNS
hvd.rsl868	3243	27	in	in	IN
hvd.rsl868	3243	28	which	which	WDT
hvd.rsl868	3243	29	they	-PRON-	PRP
hvd.rsl868	3243	30	are	be	VBP
hvd.rsl868	3243	31	to	to	TO
hvd.rsl868	3243	32	be	be	VB
hvd.rsl868	3243	33	stored	store	VBN
hvd.rsl868	3243	34	;	;	:
hvd.rsl868	3243	35	tie	tie	VB
hvd.rsl868	3243	36	up	up	RP
hvd.rsl868	3243	37	the	the	DT
hvd.rsl868	3243	38	jars	jar	NNS
hvd.rsl868	3243	39	and	and	CC
hvd.rsl868	3243	40	set	set	VB
hvd.rsl868	3243	41	away	away	RB
hvd.rsl868	3243	42	.	.	.
hvd.rsl868	3244	1	Pickled	pickled	JJ
hvd.rsl868	3244	2	Peaches.—For	Peaches.—For	NNP
hvd.rsl868	3244	3	pickling	pickle	VBG
hvd.rsl868	3244	4	select	select	JJ
hvd.rsl868	3244	5	medium	medium	JJ
hvd.rsl868	3244	6	-	-	HYPH
hvd.rsl868	3244	7	sized	sized	JJ
hvd.rsl868	3244	8	peaches	peach	NNS
hvd.rsl868	3244	9	,	,	,
hvd.rsl868	3244	10	ripe	ripe	JJ
hvd.rsl868	3244	11	and	and	CC
hvd.rsl868	3244	12	firm	firm	JJ
hvd.rsl868	3244	13	.	.	.
hvd.rsl868	3245	1	Rub	rub	VB
hvd.rsl868	3245	2	off	off	IN
hvd.rsl868	3245	3	the	the	DT
hvd.rsl868	3245	4	down	down	NN
hvd.rsl868	3245	5	with	with	IN
hvd.rsl868	3245	6	a	a	DT
hvd.rsl868	3245	7	piece	piece	NN
hvd.rsl868	3245	8	of	of	IN
hvd.rsl868	3245	9	flannel	flannel	NN
hvd.rsl868	3245	10	.	.	.
hvd.rsl868	3246	1	To	to	IN
hvd.rsl868	3246	2	eight	eight	CD
hvd.rsl868	3246	3	pounds	pound	NNS
hvd.rsl868	3246	4	of	of	IN
hvd.rsl868	3246	5	fruit	fruit	NN
hvd.rsl868	3246	6	use	use	VBP
hvd.rsl868	3246	7	four	four	CD
hvd.rsl868	3246	8	pounds	pound	NNS
hvd.rsl868	3246	9	of	of	IN
hvd.rsl868	3246	10	granulated	granulated	JJ
hvd.rsl868	3246	11	sugar	sugar	NN
hvd.rsl868	3246	12	,	,	,
hvd.rsl868	3246	13	one	one	CD
hvd.rsl868	3246	14	quart	quart	NN
hvd.rsl868	3246	15	of	of	IN
hvd.rsl868	3246	16	vinegar	vinegar	NN
hvd.rsl868	3246	17	,	,	,
hvd.rsl868	3246	18	two	two	CD
hvd.rsl868	3246	19	ounces	ounce	NNS
hvd.rsl868	3246	20	of	of	IN
hvd.rsl868	3246	21	stick	stick	NN
hvd.rsl868	3246	22	cinnamon	cinnamon	NN
hvd.rsl868	3246	23	.	.	.
hvd.rsl868	3247	1	Boii	Boii	NNP
hvd.rsl868	3247	2	the	the	DT
hvd.rsl868	3247	3	sugar	sugar	NN
hvd.rsl868	3247	4	,	,	,
hvd.rsl868	3247	5	vinegar	vinegar	NN
hvd.rsl868	3247	6	and	and	CC
hvd.rsl868	3247	7	cinnamon	cinnamon	NN
hvd.rsl868	3247	8	for	for	IN
hvd.rsl868	3247	9	five	five	CD
hvd.rsl868	3247	10	minutes	minute	NNS
hvd.rsl868	3247	11	.	.	.
hvd.rsl868	3248	1	Then	then	RB
hvd.rsl868	3248	2	put	put	VB
hvd.rsl868	3248	3	in	in	RP
hvd.rsl868	3248	4	the	the	DT
hvd.rsl868	3248	5	peaches	peach	NNS
hvd.rsl868	3248	6	carefully	carefully	RB
hvd.rsl868	3248	7	,	,	,
hvd.rsl868	3248	8	a	a	DT
hvd.rsl868	3248	9	few	few	JJ
hvd.rsl868	3248	10	at	at	IN
hvd.rsl868	3248	11	a	a	DT
hvd.rsl868	3248	12	time	time	NN
hvd.rsl868	3248	13	.	.	.
hvd.rsl868	3249	1	If	if	IN
hvd.rsl868	3249	2	one	one	CD
hvd.rsl868	3249	3	likes	like	VBZ
hvd.rsl868	3249	4	cloves	clove	NNS
hvd.rsl868	3249	5	,	,	,
hvd.rsl868	3249	6	two	two	CD
hvd.rsl868	3249	7	or	or	CC
hvd.rsl868	3249	8	three	three	CD
hvd.rsl868	3249	9	may	may	MD
hvd.rsl868	3249	10	be	be	VB
hvd.rsl868	3249	11	stuck	stick	VBN
hvd.rsl868	3249	12	in	in	IN
hvd.rsl868	3249	13	each	each	DT
hvd.rsl868	3249	14	peach	peach	NN
hvd.rsl868	3249	15	.	.	.
hvd.rsl868	3250	1	When	when	WRB
hvd.rsl868	3250	2	the	the	DT
hvd.rsl868	3250	3	peaches	peach	NNS
hvd.rsl868	3250	4	arc	arc	NNP
hvd.rsl868	3250	5	done	do	VBN
hvd.rsl868	3250	6	enough	enough	RB
hvd.rsl868	3250	7	to	to	TO
hvd.rsl868	3250	8	be	be	VB
hvd.rsl868	3250	9	easily	easily	RB
hvd.rsl868	3250	10	pricked	prick	VBN
hvd.rsl868	3250	11	with	with	IN
hvd.rsl868	3250	12	a	a	DT
hvd.rsl868	3250	13	fork	fork	NN
hvd.rsl868	3250	14	,	,	,
hvd.rsl868	3250	15	take	take	VB
hvd.rsl868	3250	16	them	-PRON-	PRP
hvd.rsl868	3250	17	out	out	RP
hvd.rsl868	3250	18	and	and	CC
hvd.rsl868	3250	19	put	put	VBD
hvd.rsl868	3250	20	in	in	IN
hvd.rsl868	3250	21	the	the	DT
hvd.rsl868	3250	22	jar	jar	NN
hvd.rsl868	3250	23	.	.	.
hvd.rsl868	3251	1	When	when	WRB
hvd.rsl868	3251	2	the	the	DT
hvd.rsl868	3251	3	peaches	peach	NNS
hvd.rsl868	3251	4	are	be	VBP
hvd.rsl868	3251	5	all	all	DT
hvd.rsl868	3251	6	cooked	cook	VBN
hvd.rsl868	3251	7	boil	boil	NN
hvd.rsl868	3251	8	the	the	DT
hvd.rsl868	3251	9	syrup	syrup	NN
hvd.rsl868	3251	10	till	till	IN
hvd.rsl868	3251	11	a	a	DT
hvd.rsl868	3251	12	little	little	JJ
hvd.rsl868	3251	13	thick	thick	JJ
hvd.rsl868	3251	14	,	,	,
hvd.rsl868	3251	15	pour	pour	VBP
hvd.rsl868	3251	16	over	over	IN
hvd.rsl868	3251	17	peaches	peach	NNS
hvd.rsl868	3251	18	and	and	CC
hvd.rsl868	3251	19	seal	seal	VB
hvd.rsl868	3251	20	cans	can	NNS
hvd.rsl868	3251	21	or	or	CC
hvd.rsl868	3251	22	jars	jar	NNS
hvd.rsl868	3251	23	.	.	.
hvd.rsl868	3252	1	Sweet	Sweet	NNP
hvd.rsl868	3252	2	Pickled	Pickled	NNP
hvd.rsl868	3252	3	Peaches.—Cut	Peaches.—Cut	NNP
hvd.rsl868	3252	4	the	the	DT
hvd.rsl868	3252	5	peaches	peach	NNS
hvd.rsl868	3252	6	in	in	IN
hvd.rsl868	3252	7	two	two	CD
hvd.rsl868	3252	8	,	,	,
hvd.rsl868	3252	9	remove	remove	VB
hvd.rsl868	3252	10	the	the	DT
hvd.rsl868	3252	11	stones	stone	NNS
hvd.rsl868	3252	12	,	,	,
hvd.rsl868	3252	13	and	and	CC
hvd.rsl868	3252	14	close	close	VB
hvd.rsl868	3252	15	the	the	DT
hvd.rsl868	3252	16	openings	opening	NNS
hvd.rsl868	3252	17	with	with	IN
hvd.rsl868	3252	18	halves	half	NNS
hvd.rsl868	3252	19	together	together	RB
hvd.rsl868	3252	20	,	,	,
hvd.rsl868	3252	21	pack	pack	VB
hvd.rsl868	3252	22	in	in	IN
hvd.rsl868	3252	23	jars	jar	NNS
hvd.rsl868	3252	24	,	,	,
hvd.rsl868	3252	25	and	and	CC
hvd.rsl868	3252	26	cover	cover	VB
hvd.rsl868	3252	27	with	with	IN
hvd.rsl868	3252	28	the	the	DT
hvd.rsl868	3252	29	following	following	JJ
hvd.rsl868	3252	30	liquid	liquid	NN
hvd.rsl868	3252	31	:	:	:
hvd.rsl868	3252	32	To	to	IN
hvd.rsl868	3252	33	two	two	CD
hvd.rsl868	3252	34	pounds	pound	NNS
hvd.rsl868	3252	35	of	of	IN
hvd.rsl868	3252	36	sugar	sugar	NN
hvd.rsl868	3252	37	add	add	VB
hvd.rsl868	3252	38	one	one	CD
hvd.rsl868	3252	39	pint	pint	NN
hvd.rsl868	3252	40	of	of	IN
hvd.rsl868	3252	41	vinegar	vinegar	NN
hvd.rsl868	3252	42	(	(	-LRB-
hvd.rsl868	3252	43	best	good	JJS
hvd.rsl868	3252	44	cider	cider	NN
hvd.rsl868	3252	45	vinegar	vinegar	NN
hvd.rsl868	3252	46	alone	alone	RB
hvd.rsl868	3252	47	should	should	MD
hvd.rsl868	3252	48	be	be	VB
hvd.rsl868	3252	49	used	use	VBN
hvd.rsl868	3252	50	for	for	IN
hvd.rsl868	3252	51	all	all	DT
hvd.rsl868	3252	52	pickles	pickle	NNS
hvd.rsl868	3252	53	)	)	-RRB-
hvd.rsl868	3252	54	,	,	,
hvd.rsl868	3252	55	tie	tie	VBP
hvd.rsl868	3252	56	in	in	IN
hvd.rsl868	3252	57	a	a	DT
hvd.rsl868	3252	58	bag	bag	NN
hvd.rsl868	3252	59	a	a	DT
hvd.rsl868	3252	60	teaspoonful	teaspoonful	NN
hvd.rsl868	3252	61	of	of	IN
hvd.rsl868	3252	62	whole	whole	JJ
hvd.rsl868	3252	63	cloves	clove	NNS
hvd.rsl868	3252	64	,	,	,
hvd.rsl868	3252	65	one	one	CD
hvd.rsl868	3252	66	-	-	HYPH
hvd.rsl868	3252	67	half	half	NN
hvd.rsl868	3252	68	teaspoonful	teaspoonful	NN
hvd.rsl868	3252	69	cassia	cassia	NN
hvd.rsl868	3252	70	buds	bud	NNS
hvd.rsl868	3252	71	,	,	,
hvd.rsl868	3252	72	three	three	CD
hvd.rsl868	3252	73	sticks	stick	NNS
hvd.rsl868	3252	74	of	of	IN
hvd.rsl868	3252	75	cinnamon	cinnamon	NN
hvd.rsl868	3252	76	(	(	-LRB-
hvd.rsl868	3252	77	broken	break	VBN
hvd.rsl868	3252	78	)	)	-RRB-
hvd.rsl868	3252	79	and	and	CC
hvd.rsl868	3252	80	some	some	DT
hvd.rsl868	3252	81	tiny	tiny	JJ
hvd.rsl868	3252	82	bits	bit	NNS
hvd.rsl868	3252	83	of	of	IN
hvd.rsl868	3252	84	ginger	ginger	NN
hvd.rsl868	3252	85	,	,	,
hvd.rsl868	3252	86	allspice	allspice	NN
hvd.rsl868	3252	87	and	and	CC
hvd.rsl868	3252	88	nutmeg	nutmeg	NN
hvd.rsl868	3252	89	(	(	-LRB-
hvd.rsl868	3252	90	about	about	IN
hvd.rsl868	3252	91	a	a	DT
hvd.rsl868	3252	92	teaspoonful	teaspoonful	NN
hvd.rsl868	3252	93	in	in	IN
hvd.rsl868	3252	94	all	all	DT
hvd.rsl868	3252	95	)	)	-RRB-
hvd.rsl868	3252	96	.	.	.
hvd.rsl868	3253	1	Scald	scald	VB
hvd.rsl868	3253	2	three	three	CD
hvd.rsl868	3253	3	times	time	NNS
hvd.rsl868	3253	4	and	and	CC
hvd.rsl868	3253	5	seal	seal	VB
hvd.rsl868	3253	6	the	the	DT
hvd.rsl868	3253	7	jars	jar	NNS
hvd.rsl868	3253	8	.	.	.
hvd.rsl868	3254	1	Keep	keep	VB
hvd.rsl868	3254	2	in	in	IN
hvd.rsl868	3254	3	dark	dark	JJ
hvd.rsl868	3254	4	,	,	,
hvd.rsl868	3254	5	dry	dry	JJ
hvd.rsl868	3254	6	place	place	NN
hvd.rsl868	3254	7	;	;	:
hvd.rsl868	3254	8	when	when	WRB
hvd.rsl868	3254	9	ready	ready	JJ
hvd.rsl868	3254	10	to	to	TO
hvd.rsl868	3254	11	use	use	VB
hvd.rsl868	3254	12	remove	remove	VB
hvd.rsl868	3254	13	the	the	DT
hvd.rsl868	3254	14	spice	spice	NN
hvd.rsl868	3254	15	.	.	.
hvd.rsl868	3255	1	Sweet	Sweet	NNP
hvd.rsl868	3255	2	Pickled	Pickled	NNP
hvd.rsl868	3255	3	Pears.—Select	Pears.—Select	NNP
hvd.rsl868	3255	4	ripe	ripe	JJ
hvd.rsl868	3255	5	but	but	CC
hvd.rsl868	3255	6	firm	firm	JJ
hvd.rsl868	3255	7	fruit	fruit	NN
hvd.rsl868	3255	8	,	,	,
hvd.rsl868	3255	9	peel	peel	VB
hvd.rsl868	3255	10	and	and	CC
hvd.rsl868	3255	11	measure	measure	VB
hvd.rsl868	3255	12	out	out	RP
hvd.rsl868	3255	13	for	for	IN
hvd.rsl868	3255	14	every	every	DT
hvd.rsl868	3255	15	seven	seven	CD
hvd.rsl868	3255	16	pounds	pound	NNS
hvd.rsl868	3255	17	of	of	IN
hvd.rsl868	3255	18	fruit	fruit	NN
hvd.rsl868	3255	19	four	four	CD
hvd.rsl868	3255	20	of	of	IN
hvd.rsl868	3255	21	white	white	JJ
hvd.rsl868	3255	22	sugar	sugar	NN
hvd.rsl868	3255	23	,	,	,
hvd.rsl868	3255	24	one	one	CD
hvd.rsl868	3255	25	pint	pint	NN
hvd.rsl868	3255	26	of	of	IN
hvd.rsl868	3255	27	soft	soft	JJ
hvd.rsl868	3255	28	vinegar	vinegar	NN
hvd.rsl868	3255	29	and	and	CC
hvd.rsl868	3255	30	half	half	PDT
hvd.rsl868	3255	31	a	a	DT
hvd.rsl868	3255	32	tablespoonful	tablespoonful	NN
hvd.rsl868	3255	33	each	each	DT
hvd.rsl868	3255	34	of	of	IN
hvd.rsl868	3255	35	whole	whole	JJ
hvd.rsl868	3255	36	cloves	clove	NNS
hvd.rsl868	3255	37	,	,	,
hvd.rsl868	3255	38	whole	whole	JJ
hvd.rsl868	3255	39	allspice	allspice	NN
hvd.rsl868	3255	40	170	170	CD
hvd.rsl868	3255	41	THE	the	DT
hvd.rsl868	3255	42	RURAL	rural	JJ
hvd.rsl868	3255	43	COOK	COOK	NNP
hvd.rsl868	3255	44	BOOK	book	NN
hvd.rsl868	3255	45	.	.	.
hvd.rsl868	3256	1	and	and	CC
hvd.rsl868	3256	2	cinnamon	cinnamon	NN
hvd.rsl868	3256	3	sticks	stick	NNS
hvd.rsl868	3256	4	.	.	.
hvd.rsl868	3257	1	Put	put	VB
hvd.rsl868	3257	2	the	the	DT
hvd.rsl868	3257	3	pears	pear	NNS
hvd.rsl868	3257	4	in	in	IN
hvd.rsl868	3257	5	a	a	DT
hvd.rsl868	3257	6	kettle	kettle	NN
hvd.rsl868	3257	7	and	and	CC
hvd.rsl868	3257	8	over	over	IN
hvd.rsl868	3257	9	each	each	DT
hvd.rsl868	3257	10	layer	layer	NN
hvd.rsl868	3257	11	sprinkle	sprinkle	VBP
hvd.rsl868	3257	12	sugar	sugar	NN
hvd.rsl868	3257	13	until	until	IN
hvd.rsl868	3257	14	both	both	DT
hvd.rsl868	3257	15	are	be	VBP
hvd.rsl868	3257	16	exhausted	exhausted	JJ
hvd.rsl868	3257	17	.	.	.
hvd.rsl868	3258	1	Heat	heat	VB
hvd.rsl868	3258	2	slowly	slowly	RB
hvd.rsl868	3258	3	until	until	IN
hvd.rsl868	3258	4	the	the	DT
hvd.rsl868	3258	5	boiling	boiling	NN
hvd.rsl868	3258	6	point	point	NN
hvd.rsl868	3258	7	is	be	VBZ
hvd.rsl868	3258	8	reached	reach	VBN
hvd.rsl868	3258	9	,	,	,
hvd.rsl868	3258	10	then	then	RB
hvd.rsl868	3258	11	add	add	VB
hvd.rsl868	3258	12	the	the	DT
hvd.rsl868	3258	13	vinegar	vinegar	NN
hvd.rsl868	3258	14	and	and	CC
hvd.rsl868	3258	15	spice	spice	NN
hvd.rsl868	3258	16	and	and	CC
hvd.rsl868	3258	17	boil	boil	VB
hvd.rsl868	3258	18	five	five	CD
hvd.rsl868	3258	19	minutes	minute	NNS
hvd.rsl868	3258	20	.	.	.
hvd.rsl868	3259	1	Take	take	VB
hvd.rsl868	3259	2	out	out	RP
hvd.rsl868	3259	3	the	the	DT
hvd.rsl868	3259	4	fruit	fruit	NN
hvd.rsl868	3259	5	with	with	IN
hvd.rsl868	3259	6	a	a	DT
hvd.rsl868	3259	7	perforated	perforated	JJ
hvd.rsl868	3259	8	skimmer	skimmer	NN
hvd.rsl868	3259	9	and	and	CC
hvd.rsl868	3259	10	spread	spread	VB
hvd.rsl868	3259	11	upon	upon	IN
hvd.rsl868	3259	12	platters	platter	NNS
hvd.rsl868	3259	13	to	to	TO
hvd.rsl868	3259	14	cool	cool	VB
hvd.rsl868	3259	15	.	.	.
hvd.rsl868	3260	1	Boil	boil	VB
hvd.rsl868	3260	2	the	the	DT
hvd.rsl868	3260	3	syrup	syrup	NN
hvd.rsl868	3260	4	till	till	IN
hvd.rsl868	3260	5	thick	thick	JJ
hvd.rsl868	3260	6	.	.	.
hvd.rsl868	3261	1	Heat	heat	VB
hvd.rsl868	3261	2	the	the	DT
hvd.rsl868	3261	3	jars	jar	NNS
hvd.rsl868	3261	4	,	,	,
hvd.rsl868	3261	5	pack	pack	VB
hvd.rsl868	3261	6	in	in	IN
hvd.rsl868	3261	7	the	the	DT
hvd.rsl868	3261	8	pears	pear	NNS
hvd.rsl868	3261	9	and	and	CC
hvd.rsl868	3261	10	pour	pour	VB
hvd.rsl868	3261	11	the	the	DT
hvd.rsl868	3261	12	syrup	syrup	NN
hvd.rsl868	3261	13	over	over	IN
hvd.rsl868	3261	14	boiling	boil	VBG
hvd.rsl868	3261	15	hot	hot	JJ
hvd.rsl868	3261	16	;	;	:
hvd.rsl868	3261	17	seal	seal	VB
hvd.rsl868	3261	18	.	.	.
hvd.rsl868	3262	1	Pepper	Pepper	NNP
hvd.rsl868	3262	2	Hash.—Wash	Hash.—Wash	NNP
hvd.rsl868	3262	3	and	and	CC
hvd.rsl868	3262	4	dry	dry	VB
hvd.rsl868	3262	5	five	five	CD
hvd.rsl868	3262	6	large	large	JJ
hvd.rsl868	3262	7	green	green	JJ
hvd.rsl868	3262	8	peppers	pepper	NNS
hvd.rsl868	3262	9	and	and	CC
hvd.rsl868	3262	10	one	one	CD
hvd.rsl868	3262	11	red	red	JJ
hvd.rsl868	3262	12	one	one	NN
hvd.rsl868	3262	13	,	,	,
hvd.rsl868	3262	14	remove	remove	VB
hvd.rsl868	3262	15	seeds	seed	NNS
hvd.rsl868	3262	16	and	and	CC
hvd.rsl868	3262	17	chop	chop	VB
hvd.rsl868	3262	18	shells	shell	NNS
hvd.rsl868	3262	19	quite	quite	RB
hvd.rsl868	3262	20	fine	fine	RB
hvd.rsl868	3262	21	;	;	:
hvd.rsl868	3262	22	chop	chop	VB
hvd.rsl868	3262	23	fine	fine	RB
hvd.rsl868	3262	24	a	a	DT
hvd.rsl868	3262	25	good	good	JJ
hvd.rsl868	3262	26	-	-	HYPH
hvd.rsl868	3262	27	sized	sized	JJ
hvd.rsl868	3262	28	cabbage	cabbage	NN
hvd.rsl868	3262	29	,	,	,
hvd.rsl868	3262	30	and	and	CC
hvd.rsl868	3262	31	place	place	VB
hvd.rsl868	3262	32	with	with	IN
hvd.rsl868	3262	33	the	the	DT
hvd.rsl868	3262	34	peppers	pepper	NNS
hvd.rsl868	3262	35	in	in	IN
hvd.rsl868	3262	36	a	a	DT
hvd.rsl868	3262	37	bowl	bowl	NN
hvd.rsl868	3262	38	,	,	,
hvd.rsl868	3262	39	mixing	mix	VBG
hvd.rsl868	3262	40	well	well	RB
hvd.rsl868	3262	41	.	.	.
hvd.rsl868	3263	1	Add	add	VB
hvd.rsl868	3263	2	two	two	CD
hvd.rsl868	3263	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3263	4	of	of	IN
hvd.rsl868	3263	5	brown	brown	JJ
hvd.rsl868	3263	6	mustard	mustard	NN
hvd.rsl868	3263	7	seed	seed	NN
hvd.rsl868	3263	8	,	,	,
hvd.rsl868	3263	9	three	three	CD
hvd.rsl868	3263	10	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3263	11	of	of	IN
hvd.rsl868	3263	12	salt	salt	NN
hvd.rsl868	3263	13	and	and	CC
hvd.rsl868	3263	14	enough	enough	JJ
hvd.rsl868	3263	15	good	good	JJ
hvd.rsl868	3263	16	cider	cider	NN
hvd.rsl868	3263	17	vinegar	vinegar	NN
hvd.rsl868	3263	18	to	to	TO
hvd.rsl868	3263	19	cover	cover	VB
hvd.rsl868	3263	20	the	the	DT
hvd.rsl868	3263	21	whole	whole	NN
hvd.rsl868	3263	22	.	.	.
hvd.rsl868	3264	1	Stir	stir	VB
hvd.rsl868	3264	2	well	well	RB
hvd.rsl868	3264	3	together	together	RB
hvd.rsl868	3264	4	and	and	CC
hvd.rsl868	3264	5	put	put	VBD
hvd.rsl868	3264	6	into	into	IN
hvd.rsl868	3264	7	pickle	pickle	NN
hvd.rsl868	3264	8	bottles	bottle	NNS
hvd.rsl868	3264	9	.	.	.
hvd.rsl868	3265	1	Ready	ready	JJ
hvd.rsl868	3265	2	for	for	IN
hvd.rsl868	3265	3	use	use	NN
hvd.rsl868	3265	4	in	in	IN
hvd.rsl868	3265	5	two	two	CD
hvd.rsl868	3265	6	days	day	NNS
hvd.rsl868	3265	7	,	,	,
hvd.rsl868	3265	8	or	or	CC
hvd.rsl868	3265	9	will	will	MD
hvd.rsl868	3265	10	keep	keep	VB
hvd.rsl868	3265	11	for	for	IN
hvd.rsl868	3265	12	Winter	Winter	NNP
hvd.rsl868	3265	13	use	use	NN
hvd.rsl868	3265	14	.	.	.
hvd.rsl868	3266	1	Pepper	Pepper	NNP
hvd.rsl868	3266	2	Mangoes.—Two	mangoes.—two	CD
hvd.rsl868	3266	3	dozen	dozen	NN
hvd.rsl868	3266	4	full	full	JJ
hvd.rsl868	3266	5	-	-	HYPH
hvd.rsl868	3266	6	grown	grow	VBN
hvd.rsl868	3266	7	pods	pod	NNS
hvd.rsl868	3266	8	of	of	IN
hvd.rsl868	3266	9	red	red	JJ
hvd.rsl868	3266	10	pepper	pepper	NN
hvd.rsl868	3266	11	.	.	.
hvd.rsl868	3267	1	Cut	cut	VB
hvd.rsl868	3267	2	out	out	RP
hvd.rsl868	3267	3	the	the	DT
hvd.rsl868	3267	4	stems	stem	NNS
hvd.rsl868	3267	5	with	with	IN
hvd.rsl868	3267	6	a	a	DT
hvd.rsl868	3267	7	sharp	sharp	JJ
hvd.rsl868	3267	8	knife	knife	NN
hvd.rsl868	3267	9	and	and	CC
hvd.rsl868	3267	10	scrape	scrape	VB
hvd.rsl868	3267	11	out	out	RP
hvd.rsl868	3267	12	the	the	DT
hvd.rsl868	3267	13	seeds	seed	NNS
hvd.rsl868	3267	14	.	.	.
hvd.rsl868	3268	1	Lay	lay	VB
hvd.rsl868	3268	2	the	the	DT
hvd.rsl868	3268	3	pods	pod	NNS
hvd.rsl868	3268	4	in	in	IN
hvd.rsl868	3268	5	brine	brine	NN
hvd.rsl868	3268	6	and	and	CC
hvd.rsl868	3268	7	let	let	VB
hvd.rsl868	3268	8	soak	soak	VB
hvd.rsl868	3268	9	for	for	IN
hvd.rsl868	3268	10	24	24	CD
hvd.rsl868	3268	11	hours	hour	NNS
hvd.rsl868	3268	12	.	.	.
hvd.rsl868	3269	1	Drain	Drain	NNP
hvd.rsl868	3269	2	.	.	.
hvd.rsl868	3270	1	Make	make	VB
hvd.rsl868	3270	2	a	a	DT
hvd.rsl868	3270	3	dressing	dressing	NN
hvd.rsl868	3270	4	of	of	IN
hvd.rsl868	3270	5	finely	finely	RB
hvd.rsl868	3270	6	chopped	chop	VBN
hvd.rsl868	3270	7	cabbage	cabbage	NN
hvd.rsl868	3270	8	,	,	,
hvd.rsl868	3270	9	enough	enough	JJ
hvd.rsl868	3270	10	to	to	TO
hvd.rsl868	3270	11	fill	fill	VB
hvd.rsl868	3270	12	the	the	DT
hvd.rsl868	3270	13	peppers	pepper	NNS
hvd.rsl868	3270	14	,	,	,
hvd.rsl868	3270	15	seasoned	season	VBN
hvd.rsl868	3270	16	with	with	IN
hvd.rsl868	3270	17	one	one	CD
hvd.rsl868	3270	18	table-	table-	NN
hvd.rsl868	3270	19	spoonful	spoonful	NN
hvd.rsl868	3270	20	each	each	DT
hvd.rsl868	3270	21	of	of	IN
hvd.rsl868	3270	22	salt	salt	NN
hvd.rsl868	3270	23	and	and	CC
hvd.rsl868	3270	24	pulverized	pulverize	VBD
hvd.rsl868	3270	25	mustard	mustard	NN
hvd.rsl868	3270	26	seed	seed	NN
hvd.rsl868	3270	27	,	,	,
hvd.rsl868	3270	28	one	one	CD
hvd.rsl868	3270	29	teaspoonful	teaspoonful	NN
hvd.rsl868	3270	30	of	of	IN
hvd.rsl868	3270	31	grated	grate	VBN
hvd.rsl868	3270	32	horseradish	horseradish	NN
hvd.rsl868	3270	33	,	,	,
hvd.rsl868	3270	34	qne	qne	NNP
hvd.rsl868	3270	35	teaspoonful	teaspoonful	NN
hvd.rsl868	3270	36	of	of	IN
hvd.rsl868	3270	37	black	black	JJ
hvd.rsl868	3270	38	pepper	pepper	NN
hvd.rsl868	3270	39	and	and	CC
hvd.rsl868	3270	40	one	one	CD
hvd.rsl868	3270	41	tablespoon-	tablespoon-	NN
hvd.rsl868	3270	42	ful	ful	NN
hvd.rsl868	3270	43	of	of	IN
hvd.rsl868	3270	44	made	make	VBN
hvd.rsl868	3270	45	mustard	mustard	NN
hvd.rsl868	3270	46	.	.	.
hvd.rsl868	3271	1	When	when	WRB
hvd.rsl868	3271	2	well	well	RB
hvd.rsl868	3271	3	mixed	mixed	JJ
hvd.rsl868	3271	4	stuff	stuff	NN
hvd.rsl868	3271	5	the	the	DT
hvd.rsl868	3271	6	peppers	pepper	NNS
hvd.rsl868	3271	7	,	,	,
hvd.rsl868	3271	8	sew	sew	VB
hvd.rsl868	3271	9	the	the	DT
hvd.rsl868	3271	10	stems	stem	NNS
hvd.rsl868	3271	11	on	on	IN
hvd.rsl868	3271	12	with	with	IN
hvd.rsl868	3271	13	a	a	DT
hvd.rsl868	3271	14	coarse	coarse	JJ
hvd.rsl868	3271	15	thread	thread	NN
hvd.rsl868	3271	16	,	,	,
hvd.rsl868	3271	17	pack	pack	VB
hvd.rsl868	3271	18	in	in	IN
hvd.rsl868	3271	19	a	a	DT
hvd.rsl868	3271	20	stone	stone	NN
hvd.rsl868	3271	21	jar	jar	NN
hvd.rsl868	3271	22	,	,	,
hvd.rsl868	3271	23	cover	cover	VBP
hvd.rsl868	3271	24	with	with	IN
hvd.rsl868	3271	25	strong	strong	JJ
hvd.rsl868	3271	26	vinegar	vinegar	NN
hvd.rsl868	3271	27	and	and	CC
hvd.rsl868	3271	28	let	let	VB
hvd.rsl868	3271	29	stand	stand	VB
hvd.rsl868	3271	30	two	two	CD
hvd.rsl868	3271	31	weeks	week	NNS
hvd.rsl868	3271	32	before	before	IN
hvd.rsl868	3271	33	using	use	VBG
hvd.rsl868	3271	34	.	.	.
hvd.rsl868	3272	1	Pickled	pickled	JJ
hvd.rsl868	3272	2	Peppers.—Put	peppers.—put	DT
hvd.rsl868	3272	3	two	two	CD
hvd.rsl868	3272	4	dozen	dozen	NN
hvd.rsl868	3272	5	green	green	JJ
hvd.rsl868	3272	6	peppers	pepper	NNS
hvd.rsl868	3272	7	in	in	IN
hvd.rsl868	3272	8	a	a	DT
hvd.rsl868	3272	9	bowl	bowl	NN
hvd.rsl868	3272	10	and	and	CC
hvd.rsl868	3272	11	pour	pour	VB
hvd.rsl868	3272	12	over	over	IN
hvd.rsl868	3272	13	them	-PRON-	PRP
hvd.rsl868	3272	14	a	a	DT
hvd.rsl868	3272	15	very	very	RB
hvd.rsl868	3272	16	strong	strong	JJ
hvd.rsl868	3272	17	brine	brine	NN
hvd.rsl868	3272	18	.	.	.
hvd.rsl868	3273	1	Put	put	VB
hvd.rsl868	3273	2	a	a	DT
hvd.rsl868	3273	3	weight	weight	NN
hvd.rsl868	3273	4	over	over	IN
hvd.rsl868	3273	5	them	-PRON-	PRP
hvd.rsl868	3273	6	to	to	TO
hvd.rsl868	3273	7	keep	keep	VB
hvd.rsl868	3273	8	them	-PRON-	PRP
hvd.rsl868	3273	9	under	under	IN
hvd.rsl868	3273	10	the	the	DT
hvd.rsl868	3273	11	water	water	NN
hvd.rsl868	3273	12	and	and	CC
hvd.rsl868	3273	13	let	let	VB
hvd.rsl868	3273	14	them	-PRON-	PRP
hvd.rsl868	3273	15	lie	lie	VB
hvd.rsl868	3273	16	for	for	IN
hvd.rsl868	3273	17	two	two	CD
hvd.rsl868	3273	18	days	day	NNS
hvd.rsl868	3273	19	.	.	.
hvd.rsl868	3274	1	Drain	drain	VB
hvd.rsl868	3274	2	them	-PRON-	PRP
hvd.rsl868	3274	3	,	,	,
hvd.rsl868	3274	4	make	make	VB
hvd.rsl868	3274	5	a	a	DT
hvd.rsl868	3274	6	small	small	JJ
hvd.rsl868	3274	7	incision	incision	NN
hvd.rsl868	3274	8	in	in	IN
hvd.rsl868	3274	9	the	the	DT
hvd.rsl868	3274	10	side	side	NN
hvd.rsl868	3274	11	of	of	IN
hvd.rsl868	3274	12	each	each	DT
hvd.rsl868	3274	13	to	to	TO
hvd.rsl868	3274	14	let	let	VB
hvd.rsl868	3274	15	out	out	RP
hvd.rsl868	3274	16	the	the	DT
hvd.rsl868	3274	17	water	water	NN
hvd.rsl868	3274	18	,	,	,
hvd.rsl868	3274	19	wipe	wipe	VB
hvd.rsl868	3274	20	them	-PRON-	PRP
hvd.rsl868	3274	21	with	with	IN
hvd.rsl868	3274	22	a	a	DT
hvd.rsl868	3274	23	soft	soft	JJ
hvd.rsl868	3274	24	cloth	cloth	NN
hvd.rsl868	3274	25	and	and	CC
hvd.rsl868	3274	26	put	put	VBD
hvd.rsl868	3274	27	them	-PRON-	PRP
hvd.rsl868	3274	28	in	in	IN
hvd.rsl868	3274	29	a	a	DT
hvd.rsl868	3274	30	stone	stone	NN
hvd.rsl868	3274	31	jar	jar	NN
hvd.rsl868	3274	32	,	,	,
hvd.rsl868	3274	33	with	with	IN
hvd.rsl868	3274	34	one	one	CD
hvd.rsl868	3274	35	-	-	HYPH
hvd.rsl868	3274	36	half	half	NN
hvd.rsl868	3274	37	ounce	ounce	NN
hvd.rsl868	3274	38	of	of	IN
hvd.rsl868	3274	39	whole	whole	JJ
hvd.rsl868	3274	40	allspice	allspice	NN
hvd.rsl868	3274	41	,	,	,
hvd.rsl868	3274	42	one	one	CD
hvd.rsl868	3274	43	-	-	HYPH
hvd.rsl868	3274	44	half	half	NN
hvd.rsl868	3274	45	ounce	ounce	NN
hvd.rsl868	3274	46	of	of	IN
hvd.rsl868	3274	47	whole	whole	JJ
hvd.rsl868	3274	48	cloves	clove	NNS
hvd.rsl868	3274	49	and	and	CC
hvd.rsl868	3274	50	a	a	DT
hvd.rsl868	3274	51	small	small	JJ
hvd.rsl868	3274	52	lump	lump	NN
hvd.rsl868	3274	53	of	of	IN
hvd.rsl868	3274	54	alum	alum	NN
hvd.rsl868	3274	55	.	.	.
hvd.rsl868	3275	1	Pour	pour	VB
hvd.rsl868	3275	2	cold	cold	JJ
hvd.rsl868	3275	3	vinegar	vinegar	NN
hvd.rsl868	3275	4	over	over	IN
hvd.rsl868	3275	5	them	-PRON-	PRP
hvd.rsl868	3275	6	and	and	CC
hvd.rsl868	3275	7	tie	tie	VB
hvd.rsl868	3275	8	a	a	DT
hvd.rsl868	3275	9	bladder	bladder	NN
hvd.rsl868	3275	10	securely	securely	RB
hvd.rsl868	3275	11	over	over	IN
hvd.rsl868	3275	12	the	the	DT
hvd.rsl868	3275	13	jar	jar	NN
hvd.rsl868	3275	14	.	.	.
hvd.rsl868	3276	1	Pickled	pickle	VBN
hvd.rsl868	3276	2	in	in	IN
hvd.rsl868	3276	3	this	this	DT
hvd.rsl868	3276	4	way	way	NN
hvd.rsl868	3276	5	the	the	DT
hvd.rsl868	3276	6	peppers	pepper	NNS
hvd.rsl868	3276	7	should	should	MD
hvd.rsl868	3276	8	preserve	preserve	VB
hvd.rsl868	3276	9	their	-PRON-	PRP$
hvd.rsl868	3276	10	color	color	NN
hvd.rsl868	3276	11	.	.	.
hvd.rsl868	3277	1	Pepper	Pepper	NNP
hvd.rsl868	3277	2	Relish.—Remove	Relish.—Remove	NNP
hvd.rsl868	3277	3	the	the	DT
hvd.rsl868	3277	4	seeds	seed	NNS
hvd.rsl868	3277	5	from	from	IN
hvd.rsl868	3277	6	six	six	CD
hvd.rsl868	3277	7	large	large	JJ
hvd.rsl868	3277	8	green	green	JJ
hvd.rsl868	3277	9	peppers	pepper	NNS
hvd.rsl868	3277	10	and	and	CC
hvd.rsl868	3277	11	one	one	CD
hvd.rsl868	3277	12	red	red	JJ
hvd.rsl868	3277	13	bell	bell	NNP
hvd.rsl868	3277	14	pepper	pepper	NNP
hvd.rsl868	3277	15	,	,	,
hvd.rsl868	3277	16	and	and	CC
hvd.rsl868	3277	17	chop	chop	VB
hvd.rsl868	3277	18	the	the	DT
hvd.rsl868	3277	19	peppers	pepper	NNS
hvd.rsl868	3277	20	fine	fine	JJ
hvd.rsl868	3277	21	.	.	.
hvd.rsl868	3278	1	Mix	mix	VB
hvd.rsl868	3278	2	the	the	DT
hvd.rsl868	3278	3	peppers	pepper	NNS
hvd.rsl868	3278	4	with	with	IN
hvd.rsl868	3278	5	a	a	DT
hvd.rsl868	3278	6	finely	finely	RB
hvd.rsl868	3278	7	minced	mince	VBN
hvd.rsl868	3278	8	head	head	NN
hvd.rsl868	3278	9	of	of	IN
hvd.rsl868	3278	10	cabbage	cabbage	NN
hvd.rsl868	3278	11	.	.	.
hvd.rsl868	3279	1	Turn	turn	VB
hvd.rsl868	3279	2	in	in	RP
hvd.rsl868	3279	3	a	a	DT
hvd.rsl868	3279	4	little	little	JJ
hvd.rsl868	3279	5	less	less	JJR
hvd.rsl868	3279	6	than	than	IN
hvd.rsl868	3279	7	a	a	DT
hvd.rsl868	3279	8	quarter	quarter	NN
hvd.rsl868	3279	9	of	of	IN
hvd.rsl868	3279	10	.	.	.
hvd.rsl868	3280	1	a	a	DT
hvd.rsl868	3280	2	cupful	cupful	NN
hvd.rsl868	3280	3	of	of	IN
hvd.rsl868	3280	4	salt	salt	NN
hvd.rsl868	3280	5	,	,	,
hvd.rsl868	3280	6	a	a	DT
hvd.rsl868	3280	7	full	full	JJ
hvd.rsl868	3280	8	cupful	cupful	NN
hvd.rsl868	3280	9	of	of	IN
hvd.rsl868	3280	10	sugar	sugar	NN
hvd.rsl868	3280	11	,	,	,
hvd.rsl868	3280	12	two	two	CD
hvd.rsl868	3280	13	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3280	14	of	of	IN
hvd.rsl868	3280	15	mus-	mus-	NN
hvd.rsl868	3280	16	tard	tard	NN
hvd.rsl868	3280	17	seed	seed	NN
hvd.rsl868	3280	18	and	and	CC
hvd.rsl868	3280	19	nice	nice	JJ
hvd.rsl868	3280	20	cider	cider	NN
hvd.rsl868	3280	21	vinegar	vinegar	NN
hvd.rsl868	3280	22	enough	enough	RB
hvd.rsl868	3280	23	to	to	TO
hvd.rsl868	3280	24	cover	cover	VB
hvd.rsl868	3280	25	the	the	DT
hvd.rsl868	3280	26	mixture	mixture	NN
hvd.rsl868	3280	27	.	.	.
hvd.rsl868	3281	1	Stir	stir	VB
hvd.rsl868	3281	2	thoroughly	thoroughly	RB
hvd.rsl868	3281	3	and	and	CC
hvd.rsl868	3281	4	bottle	bottle	VB
hvd.rsl868	3281	5	.	.	.
hvd.rsl868	3282	1	Piccalilli.—Two	Piccalilli.—Two	NNP
hvd.rsl868	3282	2	pecks	peck	NNS
hvd.rsl868	3282	3	of	of	IN
hvd.rsl868	3282	4	green	green	JJ
hvd.rsl868	3282	5	tomatoes	tomato	NNS
hvd.rsl868	3282	6	,	,	,
hvd.rsl868	3282	7	two	two	CD
hvd.rsl868	3282	8	heads	head	NNS
hvd.rsl868	3282	9	of	of	IN
hvd.rsl868	3282	10	white	white	JJ
hvd.rsl868	3282	11	cab-	cab-	NN
hvd.rsl868	3282	12	bage	bage	NNP
hvd.rsl868	3282	13	,	,	,
hvd.rsl868	3282	14	12	12	CD
hvd.rsl868	3282	15	large	large	JJ
hvd.rsl868	3282	16	onions	onion	NNS
hvd.rsl868	3282	17	,	,	,
hvd.rsl868	3282	18	four	four	CD
hvd.rsl868	3282	19	green	green	JJ
hvd.rsl868	3282	20	peppers	pepper	NNS
hvd.rsl868	3282	21	,	,	,
hvd.rsl868	3282	22	two	two	CD
hvd.rsl868	3282	23	red	red	JJ
hvd.rsl868	3282	24	peppers	pepper	NNS
hvd.rsl868	3282	25	,	,	,
hvd.rsl868	3282	26	one	one	CD
hvd.rsl868	3282	27	good	good	JJ
hvd.rsl868	3282	28	root	root	NN
hvd.rsl868	3282	29	of	of	IN
hvd.rsl868	3282	30	horseradish	horseradish	NN
hvd.rsl868	3282	31	(	(	-LRB-
hvd.rsl868	3282	32	grated	grated	NNP
hvd.rsl868	3282	33	)	)	-RRB-
hvd.rsl868	3282	34	,	,	,
hvd.rsl868	3282	35	one	one	CD
hvd.rsl868	3282	36	tablespoonful	tablespoonful	NN
hvd.rsl868	3282	37	each	each	DT
hvd.rsl868	3282	38	of	of	IN
hvd.rsl868	3282	39	cinnamon	cinnamon	NN
hvd.rsl868	3282	40	,	,	,
hvd.rsl868	3282	41	nut-	nut-	XX
hvd.rsl868	3282	42	meg	meg	NNP
hvd.rsl868	3282	43	and	and	CC
hvd.rsl868	3282	44	allspice	allspice	NN
hvd.rsl868	3282	45	.	.	.
hvd.rsl868	3283	1	Chop	chop	VB
hvd.rsl868	3283	2	all	all	DT
hvd.rsl868	3283	3	fine	fine	JJ
hvd.rsl868	3283	4	,	,	,
hvd.rsl868	3283	5	stir	stir	VB
hvd.rsl868	3283	6	in	in	IN
hvd.rsl868	3283	7	two	two	CD
hvd.rsl868	3283	8	cups	cup	NNS
hvd.rsl868	3283	9	of	of	IN
hvd.rsl868	3283	10	salt	salt	NN
hvd.rsl868	3283	11	and	and	CC
hvd.rsl868	3283	12	let	let	VB
hvd.rsl868	3283	13	stand	stand	VB
hvd.rsl868	3283	14	all	all	DT
hvd.rsl868	3283	15	night	night	NN
hvd.rsl868	3283	16	,	,	,
hvd.rsl868	3283	17	then	then	RB
hvd.rsl868	3283	18	drain	drain	VB
hvd.rsl868	3283	19	;	;	:
hvd.rsl868	3283	20	cover	cover	VB
hvd.rsl868	3283	21	with	with	IN
hvd.rsl868	3283	22	cold	cold	JJ
hvd.rsl868	3283	23	vinegar	vinegar	NN
hvd.rsl868	3283	24	,	,	,
hvd.rsl868	3283	25	boil	boil	VB
hvd.rsl868	3283	26	10	10	CD
hvd.rsl868	3283	27	minutes	minute	NNS
hvd.rsl868	3283	28	and	and	CC
hvd.rsl868	3283	29	drain	drain	VB
hvd.rsl868	3283	30	again	again	RB
hvd.rsl868	3283	31	.	.	.
hvd.rsl868	3284	1	Cover	cover	VB
hvd.rsl868	3284	2	with	with	IN
hvd.rsl868	3284	3	vinegar	vinegar	NN
hvd.rsl868	3284	4	,	,	,
hvd.rsl868	3284	5	add	add	VB
hvd.rsl868	3284	6	the	the	DT
hvd.rsl868	3284	7	spices	spice	NNS
hvd.rsl868	3284	8	and	and	CC
hvd.rsl868	3284	9	three	three	CD
hvd.rsl868	3284	10	pounds	pound	NNS
hvd.rsl868	3284	11	of	of	IN
hvd.rsl868	3284	12	brown	brown	JJ
hvd.rsl868	3284	13	sugar	sugar	NN
hvd.rsl868	3284	14	.	.	.
hvd.rsl868	3285	1	Boil	boil	VB
hvd.rsl868	3285	2	a	a	DT
hvd.rsl868	3285	3	few	few	JJ
hvd.rsl868	3285	4	minutes	minute	NNS
hvd.rsl868	3285	5	and	and	CC
hvd.rsl868	3285	6	put	put	VB
hvd.rsl868	3285	7	away	away	RB
hvd.rsl868	3285	8	in	in	IN
hvd.rsl868	3285	9	jars	jar	NNS
hvd.rsl868	3285	10	.	.	.
hvd.rsl868	3286	1	THE	the	DT
hvd.rsl868	3286	2	RURAL	rural	JJ
hvd.rsl868	3286	3	COOK	COOK	NNP
hvd.rsl868	3286	4	BOOK	BOOK	NNP
hvd.rsl868	3286	5	.	.	.
hvd.rsl868	3287	1	171	171	CD
hvd.rsl868	3287	2	Canned	Canned	NNP
hvd.rsl868	3287	3	Pimentos.—These	Pimentos.—These	NNP
hvd.rsl868	3287	4	are	be	VBP
hvd.rsl868	3287	5	simply	simply	RB
hvd.rsl868	3287	6	red	red	JJ
hvd.rsl868	3287	7	peppers	pepper	NNS
hvd.rsl868	3287	8	,	,	,
hvd.rsl868	3287	9	the	the	DT
hvd.rsl868	3287	10	long	long	JJ
hvd.rsl868	3287	11	,	,	,
hvd.rsl868	3287	12	tapering	taper	VBG
hvd.rsl868	3287	13	,	,	,
hvd.rsl868	3287	14	sharp	sharp	RB
hvd.rsl868	3287	15	-	-	HYPH
hvd.rsl868	3287	16	pointed	pointed	JJ
hvd.rsl868	3287	17	sweet	sweet	JJ
hvd.rsl868	3287	18	variety	variety	NN
hvd.rsl868	3287	19	.	.	.
hvd.rsl868	3288	1	They	-PRON-	PRP
hvd.rsl868	3288	2	repay	repay	VBP
hvd.rsl868	3288	3	one	one	CD
hvd.rsl868	3288	4	for	for	IN
hvd.rsl868	3288	5	the	the	DT
hvd.rsl868	3288	6	trouble	trouble	NN
hvd.rsl868	3288	7	,	,	,
hvd.rsl868	3288	8	as	as	IN
hvd.rsl868	3288	9	they	-PRON-	PRP
hvd.rsl868	3288	10	retail	retail	VBP
hvd.rsl868	3288	11	at	at	IN
hvd.rsl868	3288	12	15	15	CD
hvd.rsl868	3288	13	cents	cent	NNS
hvd.rsl868	3288	14	a	a	DT
hvd.rsl868	3288	15	can	can	NN
hvd.rsl868	3288	16	,	,	,
hvd.rsl868	3288	17	and	and	CC
hvd.rsl868	3288	18	in	in	IN
hvd.rsl868	3288	19	glass	glass	NN
hvd.rsl868	3288	20	jars	jar	NNS
hvd.rsl868	3288	21	at	at	IN
hvd.rsl868	3288	22	35	35	CD
hvd.rsl868	3288	23	cents	cent	NNS
hvd.rsl868	3288	24	per	per	IN
hvd.rsl868	3288	25	quart	quart	NN
hvd.rsl868	3288	26	.	.	.
hvd.rsl868	3289	1	Select	select	VB
hvd.rsl868	3289	2	ripe	ripe	JJ
hvd.rsl868	3289	3	red	red	JJ
hvd.rsl868	3289	4	ones	one	NNS
hvd.rsl868	3289	5	,	,	,
hvd.rsl868	3289	6	neither	neither	CC
hvd.rsl868	3289	7	dry	dry	JJ
hvd.rsl868	3289	8	nor	nor	CC
hvd.rsl868	3289	9	woody	woody	NN
hvd.rsl868	3289	10	.	.	.
hvd.rsl868	3290	1	Cut	cut	VB
hvd.rsl868	3290	2	off	off	RP
hvd.rsl868	3290	3	stem.end	stem.end	VB
hvd.rsl868	3290	4	and	and	CC
hvd.rsl868	3290	5	extract	extract	VB
hvd.rsl868	3290	6	the	the	DT
hvd.rsl868	3290	7	seeds	seed	NNS
hvd.rsl868	3290	8	.	.	.
hvd.rsl868	3291	1	Drop	drop	VB
hvd.rsl868	3291	2	in	in	IN
hvd.rsl868	3291	3	a	a	DT
hvd.rsl868	3291	4	jar	jar	NN
hvd.rsl868	3291	5	and	and	CC
hvd.rsl868	3291	6	cover	cover	VB
hvd.rsl868	3291	7	with	with	IN
hvd.rsl868	3291	8	brine	brine	NN
hvd.rsl868	3291	9	that	that	WDT
hvd.rsl868	3291	10	will	will	MD
hvd.rsl868	3291	11	float	float	VB
hvd.rsl868	3291	12	an	an	DT
hvd.rsl868	3291	13	egg	egg	NN
hvd.rsl868	3291	14	.	.	.
hvd.rsl868	3292	1	Let	let	VB
hvd.rsl868	3292	2	stand	stand	VB
hvd.rsl868	3292	3	three	three	CD
hvd.rsl868	3292	4	days	day	NNS
hvd.rsl868	3292	5	.	.	.
hvd.rsl868	3293	1	Wash	wash	VB
hvd.rsl868	3293	2	in	in	IN
hvd.rsl868	3293	3	several	several	JJ
hvd.rsl868	3293	4	waters	water	NNS
hvd.rsl868	3293	5	,	,	,
hvd.rsl868	3293	6	cover	cover	VBP
hvd.rsl868	3293	7	with	with	IN
hvd.rsl868	3293	8	clear	clear	JJ
hvd.rsl868	3293	9	water	water	NN
hvd.rsl868	3293	10	one	one	CD
hvd.rsl868	3293	11	day	day	NN
hvd.rsl868	3293	12	,	,	,
hvd.rsl868	3293	13	then	then	RB
hvd.rsl868	3293	14	drain	drain	VB
hvd.rsl868	3293	15	well	well	RB
hvd.rsl868	3293	16	.	.	.
hvd.rsl868	3294	1	Place	place	NN
hvd.rsl868	3294	2	peppers	pepper	NNS
hvd.rsl868	3294	3	in	in	IN
hvd.rsl868	3294	4	cans	can	NNS
hvd.rsl868	3294	5	,	,	,
hvd.rsl868	3294	6	fill	fill	VB
hvd.rsl868	3294	7	to	to	IN
hvd.rsl868	3294	8	overflowing	overflow	VBG
hvd.rsl868	3294	9	with	with	IN
hvd.rsl868	3294	10	boiling	boil	VBG
hvd.rsl868	3294	11	water	water	NN
hvd.rsl868	3294	12	,	,	,
hvd.rsl868	3294	13	add	add	VB
hvd.rsl868	3294	14	a	a	DT
hvd.rsl868	3294	15	level	level	NN
hvd.rsl868	3294	16	tablespoonful	tablespoonful	NN
hvd.rsl868	3294	17	of	of	IN
hvd.rsl868	3294	18	salt	salt	NN
hvd.rsl868	3294	19	to	to	IN
hvd.rsl868	3294	20	each	each	DT
hvd.rsl868	3294	21	quart	quart	NN
hvd.rsl868	3294	22	of	of	IN
hvd.rsl868	3294	23	water	water	NN
hvd.rsl868	3294	24	;	;	:
hvd.rsl868	3294	25	place	place	NN
hvd.rsl868	3294	26	in	in	IN
hvd.rsl868	3294	27	a	a	DT
hvd.rsl868	3294	28	boiler	boiler	NN
hvd.rsl868	3294	29	on	on	IN
hvd.rsl868	3294	30	two	two	CD
hvd.rsl868	3294	31	-	-	HYPH
hvd.rsl868	3294	32	inch	inch	NN
hvd.rsl868	3294	33	layer	layer	NN
hvd.rsl868	3294	34	of	of	IN
hvd.rsl868	3294	35	straw	straw	NN
hvd.rsl868	3294	36	,	,	,
hvd.rsl868	3294	37	weight	weight	NN
hvd.rsl868	3294	38	cans	can	NNS
hvd.rsl868	3294	39	to	to	TO
hvd.rsl868	3294	40	prevent	prevent	VB
hvd.rsl868	3294	41	tipping	tipping	NN
hvd.rsl868	3294	42	,	,	,
hvd.rsl868	3294	43	pour	pour	VB
hvd.rsl868	3294	44	in	in	IN
hvd.rsl868	3294	45	boiling	boil	VBG
hvd.rsl868	3294	46	water	water	NN
hvd.rsl868	3294	47	to	to	TO
hvd.rsl868	3294	48	cover	cover	VB
hvd.rsl868	3294	49	two	two	CD
hvd.rsl868	3294	50	-	-	HYPH
hvd.rsl868	3294	51	thirds	third	NNS
hvd.rsl868	3294	52	of	of	IN
hvd.rsl868	3294	53	the	the	DT
hvd.rsl868	3294	54	can	can	MD
hvd.rsl868	3294	55	,	,	,
hvd.rsl868	3294	56	screw	screw	VB
hvd.rsl868	3294	57	lids	lid	NNS
hvd.rsl868	3294	58	on	on	RP
hvd.rsl868	3294	59	loosely	loosely	RB
hvd.rsl868	3294	60	and	and	CC
hvd.rsl868	3294	61	cover	cover	VB
hvd.rsl868	3294	62	the	the	DT
hvd.rsl868	3294	63	boiler	boiler	NN
hvd.rsl868	3294	64	.	.	.
hvd.rsl868	3295	1	When	when	WRB
hvd.rsl868	3295	2	the	the	DT
hvd.rsl868	3295	3	water	water	NN
hvd.rsl868	3295	4	boils	boil	VBZ
hvd.rsl868	3295	5	simmer	simmer	VBP
hvd.rsl868	3295	6	10	10	CD
hvd.rsl868	3295	7	minutes	minute	NNS
hvd.rsl868	3295	8	,	,	,
hvd.rsl868	3295	9	remove	remove	VB
hvd.rsl868	3295	10	and	and	CC
hvd.rsl868	3295	11	seal	seal	VB
hvd.rsl868	3295	12	.	.	.
hvd.rsl868	3296	1	They	-PRON-	PRP
hvd.rsl868	3296	2	are	be	VBP
hvd.rsl868	3296	3	used	use	VBN
hvd.rsl868	3296	4	in	in	IN
hvd.rsl868	3296	5	salads	salad	NNS
hvd.rsl868	3296	6	,	,	,
hvd.rsl868	3296	7	as	as	IN
hvd.rsl868	3296	8	a	a	DT
hvd.rsl868	3296	9	relish	relish	NN
hvd.rsl868	3296	10	with	with	IN
hvd.rsl868	3296	11	cold	cold	JJ
hvd.rsl868	3296	12	meats	meat	NNS
hvd.rsl868	3296	13	or	or	CC
hvd.rsl868	3296	14	are	be	VBP
hvd.rsl868	3296	15	stuffed	stuff	VBN
hvd.rsl868	3296	16	with	with	IN
hvd.rsl868	3296	17	rice	rice	NN
hvd.rsl868	3296	18	,	,	,
hvd.rsl868	3296	19	macaroni	macaroni	NN
hvd.rsl868	3296	20	or	or	CC
hvd.rsl868	3296	21	bread	bread	NN
hvd.rsl868	3296	22	crumbs	crumb	NNS
hvd.rsl868	3296	23	.	.	.
hvd.rsl868	3297	1	Pumpkin	Pumpkin	NNP
hvd.rsl868	3297	2	Pickle.—This	Pickle.—This	NNP
hvd.rsl868	3297	3	is	be	VBZ
hvd.rsl868	3297	4	very	very	RB
hvd.rsl868	3297	5	good	good	JJ
hvd.rsl868	3297	6	when	when	WRB
hvd.rsl868	3297	7	there	there	EX
hvd.rsl868	3297	8	is	be	VBZ
hvd.rsl868	3297	9	a	a	DT
hvd.rsl868	3297	10	scarcity	scarcity	NN
hvd.rsl868	3297	11	of	of	IN
hvd.rsl868	3297	12	apples	apple	NNS
hvd.rsl868	3297	13	.	.	.
hvd.rsl868	3298	1	Pare	pare	VB
hvd.rsl868	3298	2	the	the	DT
hvd.rsl868	3298	3	pumpkins	pumpkin	NNS
hvd.rsl868	3298	4	carefully	carefully	RB
hvd.rsl868	3298	5	,	,	,
hvd.rsl868	3298	6	leaving	leave	VBG
hvd.rsl868	3298	7	out	out	RP
hvd.rsl868	3298	8	all	all	DT
hvd.rsl868	3298	9	soft	soft	JJ
hvd.rsl868	3298	10	or	or	CC
hvd.rsl868	3298	11	stringy	stringy	JJ
hvd.rsl868	3298	12	parts	part	NNS
hvd.rsl868	3298	13	,	,	,
hvd.rsl868	3298	14	then	then	RB
hvd.rsl868	3298	15	cut	cut	VBD
hvd.rsl868	3298	16	into	into	IN
hvd.rsl868	3298	17	pieces	piece	NNS
hvd.rsl868	3298	18	about	about	IN
hvd.rsl868	3298	19	one	one	CD
hvd.rsl868	3298	20	or	or	CC
hvd.rsl868	3298	21	two	two	CD
hvd.rsl868	3298	22	inches	inch	NNS
hvd.rsl868	3298	23	square	square	JJ
hvd.rsl868	3298	24	.	.	.
hvd.rsl868	3299	1	Soak	soak	VB
hvd.rsl868	3299	2	over	over	IN
hvd.rsl868	3299	3	night	night	NN
hvd.rsl868	3299	4	in	in	IN
hvd.rsl868	3299	5	vinegar	vinegar	NN
hvd.rsl868	3299	6	,	,	,
hvd.rsl868	3299	7	salt	salt	NN
hvd.rsl868	3299	8	and	and	CC
hvd.rsl868	3299	9	water	water	NN
hvd.rsl868	3299	10	,	,	,
hvd.rsl868	3299	11	just	just	RB
hvd.rsl868	3299	12	enough	enough	JJ
hvd.rsl868	3299	13	vinegar	vinegar	NN
hvd.rsl868	3299	14	and	and	CC
hvd.rsl868	3299	15	salt	salt	NN
hvd.rsl868	3299	16	to	to	TO
hvd.rsl868	3299	17	make	make	VB
hvd.rsl868	3299	18	a	a	DT
hvd.rsl868	3299	19	good	good	JJ
hvd.rsl868	3299	20	flavor	flavor	NN
hvd.rsl868	3299	21	.	.	.
hvd.rsl868	3300	1	The	the	DT
hvd.rsl868	3300	2	next	next	JJ
hvd.rsl868	3300	3	day	day	NN
hvd.rsl868	3300	4	make	make	VBP
hvd.rsl868	3300	5	a	a	DT
hvd.rsl868	3300	6	pickle	pickle	NN
hvd.rsl868	3300	7	as	as	IN
hvd.rsl868	3300	8	you	-PRON-	PRP
hvd.rsl868	3300	9	would	would	MD
hvd.rsl868	3300	10	for	for	IN
hvd.rsl868	3300	11	any	any	DT
hvd.rsl868	3300	12	nice	nice	JJ
hvd.rsl868	3300	13	pickle	pickle	NN
hvd.rsl868	3300	14	and	and	CC
hvd.rsl868	3300	15	let	let	VB
hvd.rsl868	3300	16	them	-PRON-	PRP
hvd.rsl868	3300	17	simmer	simmer	VB
hvd.rsl868	3300	18	on	on	IN
hvd.rsl868	3300	19	the	the	DT
hvd.rsl868	3300	20	back	back	NN
hvd.rsl868	3300	21	of	of	IN
hvd.rsl868	3300	22	the	the	DT
hvd.rsl868	3300	23	stove	stove	NN
hvd.rsl868	3300	24	for	for	IN
hvd.rsl868	3300	25	a	a	DT
hvd.rsl868	3300	26	long	long	JJ
hvd.rsl868	3300	27	time	time	NN
hvd.rsl868	3300	28	without	without	IN
hvd.rsl868	3300	29	stirring	stir	VBG
hvd.rsl868	3300	30	.	.	.
hvd.rsl868	3301	1	Our	-PRON-	PRP$
hvd.rsl868	3301	2	rule	rule	NN
hvd.rsl868	3301	3	for	for	IN
hvd.rsl868	3301	4	pickle	pickle	NN
hvd.rsl868	3301	5	is	be	VBZ
hvd.rsl868	3301	6	seven	seven	CD
hvd.rsl868	3301	7	pounds	pound	NNS
hvd.rsl868	3301	8	fruit	fruit	NN
hvd.rsl868	3301	9	,	,	,
hvd.rsl868	3301	10	four	four	CD
hvd.rsl868	3301	11	pounds	pound	NNS
hvd.rsl868	3301	12	sugar	sugar	NN
hvd.rsl868	3301	13	and	and	CC
hvd.rsl868	3301	14	one	one	CD
hvd.rsl868	3301	15	pint	pint	NN
hvd.rsl868	3301	16	of	of	IN
hvd.rsl868	3301	17	vinegar	vinegar	NN
hvd.rsl868	3301	18	.	.	.
hvd.rsl868	3302	1	We	-PRON-	PRP
hvd.rsl868	3302	2	usually	usually	RB
hvd.rsl868	3302	3	flavor	flavor	VBP
hvd.rsl868	3302	4	the	the	DT
hvd.rsl868	3302	5	pumpkin	pumpkin	NN
hvd.rsl868	3302	6	pickle	pickle	NN
hvd.rsl868	3302	7	with	with	IN
hvd.rsl868	3302	8	either	either	CC
hvd.rsl868	3302	9	sliced	slice	VBN
hvd.rsl868	3302	10	lemon	lemon	NN
hvd.rsl868	3302	11	or	or	CC
hvd.rsl868	3302	12	ginger	ginger	NN
hvd.rsl868	3302	13	root	root	NN
hvd.rsl868	3302	14	.	.	.
hvd.rsl868	3303	1	Quince	Quince	NNP
hvd.rsl868	3303	2	Sweet	Sweet	NNP
hvd.rsl868	3303	3	Pickles.—Scrub	Pickles.—Scrub	NNP
hvd.rsl868	3303	4	with	with	IN
hvd.rsl868	3303	5	a	a	DT
hvd.rsl868	3303	6	small	small	JJ
hvd.rsl868	3303	7	vegetable	vegetable	NN
hvd.rsl868	3303	8	brush	brush	NN
hvd.rsl868	3303	9	to	to	IN
hvd.rsl868	3303	10	re-	re-	RB
hvd.rsl868	3303	11	move	move	VB
hvd.rsl868	3303	12	the	the	DT
hvd.rsl868	3303	13	down	down	RP
hvd.rsl868	3303	14	,	,	,
hvd.rsl868	3303	15	wipe	wipe	VB
hvd.rsl868	3303	16	dry	dry	JJ
hvd.rsl868	3303	17	and	and	CC
hvd.rsl868	3303	18	cut	cut	VB
hvd.rsl868	3303	19	out	out	RP
hvd.rsl868	3303	20	any	any	DT
hvd.rsl868	3303	21	spots	spot	NNS
hvd.rsl868	3303	22	or	or	CC
hvd.rsl868	3303	23	decayed	decay	VBN
hvd.rsl868	3303	24	portions	portion	NNS
hvd.rsl868	3303	25	.	.	.
hvd.rsl868	3304	1	Slice	slice	VB
hvd.rsl868	3304	2	,	,	,
hvd.rsl868	3304	3	without	without	IN
hvd.rsl868	3304	4	paring	pare	VBG
hvd.rsl868	3304	5	,	,	,
hvd.rsl868	3304	6	into	into	IN
hvd.rsl868	3304	7	rounds	round	NNS
hvd.rsl868	3304	8	a	a	DT
hvd.rsl868	3304	9	fourth	fourth	JJ
hvd.rsl868	3304	10	of	of	IN
hvd.rsl868	3304	11	an	an	DT
hvd.rsl868	3304	12	inch	inch	NN
hvd.rsl868	3304	13	thick	thick	JJ
hvd.rsl868	3304	14	,	,	,
hvd.rsl868	3304	15	leaving	leave	VBG
hvd.rsl868	3304	16	in	in	IN
hvd.rsl868	3304	17	both	both	DT
hvd.rsl868	3304	18	core	core	NN
hvd.rsl868	3304	19	and	and	CC
hvd.rsl868	3304	20	seeds	seed	NNS
hvd.rsl868	3304	21	,	,	,
hvd.rsl868	3304	22	unless	unless	IN
hvd.rsl868	3304	23	imperfect	imperfect	JJ
hvd.rsl868	3304	24	,	,	,
hvd.rsl868	3304	25	then	then	RB
hvd.rsl868	3304	26	weigh	weigh	VB
hvd.rsl868	3304	27	.	.	.
hvd.rsl868	3305	1	Put	put	VB
hvd.rsl868	3305	2	the	the	DT
hvd.rsl868	3305	3	fruit	fruit	NN
hvd.rsl868	3305	4	,	,	,
hvd.rsl868	3305	5	a	a	DT
hvd.rsl868	3305	6	thin	thin	JJ
hvd.rsl868	3305	7	layer	layer	NN
hvd.rsl868	3305	8	at	at	IN
hvd.rsl868	3305	9	a	a	DT
hvd.rsl868	3305	10	time	time	NN
hvd.rsl868	3305	11	,	,	,
hvd.rsl868	3305	12	in	in	IN
hvd.rsl868	3305	13	a	a	DT
hvd.rsl868	3305	14	steamer	steamer	NN
hvd.rsl868	3305	15	or	or	CC
hvd.rsl868	3305	16	colander	colander	VB
hvd.rsl868	3305	17	over	over	IN
hvd.rsl868	3305	18	boiling	boiling	NN
hvd.rsl868	3305	19	water	water	NN
hvd.rsl868	3305	20	,	,	,
hvd.rsl868	3305	21	cover	cover	VBP
hvd.rsl868	3305	22	closely	closely	RB
hvd.rsl868	3305	23	and	and	CC
hvd.rsl868	3305	24	steam	steam	VB
hvd.rsl868	3305	25	until	until	IN
hvd.rsl868	3305	26	it	-PRON-	PRP
hvd.rsl868	3305	27	is	be	VBZ
hvd.rsl868	3305	28	perfectly	perfectly	RB
hvd.rsl868	3305	29	tender	tender	JJ
hvd.rsl868	3305	30	,	,	,
hvd.rsl868	3305	31	then	then	RB
hvd.rsl868	3305	32	place	place	VB
hvd.rsl868	3305	33	in	in	IN
hvd.rsl868	3305	34	a	a	DT
hvd.rsl868	3305	35	stone	stone	NN
hvd.rsl868	3305	36	jar	jar	NN
hvd.rsl868	3305	37	.	.	.
hvd.rsl868	3306	1	Make	make	VB
hvd.rsl868	3306	2	the	the	DT
hvd.rsl868	3306	3	syrup	syrup	NN
hvd.rsl868	3306	4	of	of	IN
hvd.rsl868	3306	5	four	four	CD
hvd.rsl868	3306	6	pounds	pound	NNS
hvd.rsl868	3306	7	of	of	IN
hvd.rsl868	3306	8	sugar	sugar	NN
hvd.rsl868	3306	9	,	,	,
hvd.rsl868	3306	10	a	a	DT
hvd.rsl868	3306	11	pint	pint	NN
hvd.rsl868	3306	12	of	of	IN
hvd.rsl868	3306	13	vinegar	vinegar	NN
hvd.rsl868	3306	14	of	of	IN
hvd.rsl868	3306	15	medium	medium	JJ
hvd.rsl868	3306	16	strength	strength	NN
hvd.rsl868	3306	17	,	,	,
hvd.rsl868	3306	18	a	a	DT
hvd.rsl868	3306	19	pint	pint	NN
hvd.rsl868	3306	20	of	of	IN
hvd.rsl868	3306	21	the	the	DT
hvd.rsl868	3306	22	water	water	NN
hvd.rsl868	3306	23	over	over	IN
hvd.rsl868	3306	24	which	which	WDT
hvd.rsl868	3306	25	the	the	DT
hvd.rsl868	3306	26	fruit	fruit	NN
hvd.rsl868	3306	27	was	be	VBD
hvd.rsl868	3306	28	steamed	steam	VBN
hvd.rsl868	3306	29	.	.	.
hvd.rsl868	3307	1	an	an	DT
hvd.rsl868	3307	2	ounce	ounce	NN
hvd.rsl868	3307	3	of	of	IN
hvd.rsl868	3307	4	stick	stick	NN
hvd.rsl868	3307	5	cinnamon	cinnamon	NN
hvd.rsl868	3307	6	,	,	,
hvd.rsl868	3307	7	a	a	DT
hvd.rsl868	3307	8	heaping	heap	VBG
hvd.rsl868	3307	9	tablespoonful	tablespoonful	NN
hvd.rsl868	3307	10	of	of	IN
hvd.rsl868	3307	11	allspice	allspice	NN
hvd.rsl868	3307	12	berries	berry	NNS
hvd.rsl868	3307	13	and	and	CC
hvd.rsl868	3307	14	a	a	DT
hvd.rsl868	3307	15	level	level	NN
hvd.rsl868	3307	16	tablespoonful	tablespoonful	NN
hvd.rsl868	3307	17	of	of	IN
hvd.rsl868	3307	18	whole	whole	JJ
hvd.rsl868	3307	19	cloves	clove	NNS
hvd.rsl868	3307	20	to	to	IN
hvd.rsl868	3307	21	seven	seven	CD
hvd.rsl868	3307	22	pounds	pound	NNS
hvd.rsl868	3307	23	of	of	IN
hvd.rsl868	3307	24	the	the	DT
hvd.rsl868	3307	25	fruit	fruit	NN
hvd.rsl868	3307	26	.	.	.
hvd.rsl868	3308	1	Pour	pour	VB
hvd.rsl868	3308	2	over	over	IN
hvd.rsl868	3308	3	the	the	DT
hvd.rsl868	3308	4	fruit	fruit	NN
hvd.rsl868	3308	5	,	,	,
hvd.rsl868	3308	6	cover	cover	VBP
hvd.rsl868	3308	7	securely	securely	RB
hvd.rsl868	3308	8	and	and	CC
hvd.rsl868	3308	9	stand	stand	VB
hvd.rsl868	3308	10	in	in	IN
hvd.rsl868	3308	11	a	a	DT
hvd.rsl868	3308	12	cool	cool	JJ
hvd.rsl868	3308	13	place	place	NN
hvd.rsl868	3308	14	over	over	IN
hvd.rsl868	3308	15	night	night	NN
hvd.rsl868	3308	16	.	.	.
hvd.rsl868	3309	1	The	the	DT
hvd.rsl868	3309	2	next	next	JJ
hvd.rsl868	3309	3	morning	morning	NN
hvd.rsl868	3309	4	drain	drain	NN
hvd.rsl868	3309	5	off	off	IN
hvd.rsl868	3309	6	the	the	DT
hvd.rsl868	3309	7	syrup	syrup	NN
hvd.rsl868	3309	8	,	,	,
hvd.rsl868	3309	9	boil	boil	VB
hvd.rsl868	3309	10	for	for	IN
hvd.rsl868	3309	11	10	10	CD
hvd.rsl868	3309	12	minutes	minute	NNS
hvd.rsl868	3309	13	with	with	IN
hvd.rsl868	3309	14	the	the	DT
hvd.rsl868	3309	15	spice	spice	NN
hvd.rsl868	3309	16	bag	bag	NN
hvd.rsl868	3309	17	,	,	,
hvd.rsl868	3309	18	skim	skim	VB
hvd.rsl868	3309	19	and	and	CC
hvd.rsl868	3309	20	pour	pour	VBP
hvd.rsl868	3309	21	again	again	RB
hvd.rsl868	3309	22	boiling	boil	VBG
hvd.rsl868	3309	23	hot	hot	JJ
hvd.rsl868	3309	24	over	over	IN
hvd.rsl868	3309	25	the	the	DT
hvd.rsl868	3309	26	fruit	fruit	NN
hvd.rsl868	3309	27	.	.	.
hvd.rsl868	3310	1	Continue	continue	VB
hvd.rsl868	3310	2	this	this	DT
hvd.rsl868	3310	3	process	process	NN
hvd.rsl868	3310	4	for	for	IN
hvd.rsl868	3310	5	three	three	CD
hvd.rsl868	3310	6	successive	successive	JJ
hvd.rsl868	3310	7	mornings	morning	NNS
hvd.rsl868	3310	8	.	.	.
hvd.rsl868	3311	1	The	the	DT
hvd.rsl868	3311	2	last	last	JJ
hvd.rsl868	3311	3	morning	morning	NN
hvd.rsl868	3311	4	add	add	VBP
hvd.rsl868	3311	5	the	the	DT
hvd.rsl868	3311	6	fruit	fruit	NN
hvd.rsl868	3311	7	to	to	IN
hvd.rsl868	3311	8	the	the	DT
hvd.rsl868	3311	9	syrup	syrup	NN
hvd.rsl868	3311	10	and	and	CC
hvd.rsl868	3311	11	spices	spice	NNS
hvd.rsl868	3311	12	and	and	CC
hvd.rsl868	3311	13	boil	boil	VB
hvd.rsl868	3311	14	gently	gently	RB
hvd.rsl868	3311	15	until	until	IN
hvd.rsl868	3311	16	heated	heat	VBN
hvd.rsl868	3311	17	through	through	RB
hvd.rsl868	3311	18	,	,	,
hvd.rsl868	3311	19	then	then	RB
hvd.rsl868	3311	20	skim	skim	VB
hvd.rsl868	3311	21	out	out	RP
hvd.rsl868	3311	22	and	and	CC
hvd.rsl868	3311	23	put	put	VBD
hvd.rsl868	3311	24	into	into	IN
hvd.rsl868	3311	25	the	the	DT
hvd.rsl868	3311	26	crock	crock	NN
hvd.rsl868	3311	27	.	.	.
hvd.rsl868	3312	1	Continue	continue	VB
hvd.rsl868	3312	2	to	to	TO
hvd.rsl868	3312	3	boil	boil	VB
hvd.rsl868	3312	4	the	the	DT
hvd.rsl868	3312	5	syrup	syrup	NN
hvd.rsl868	3312	6	until	until	IN
hvd.rsl868	3312	7	it	-PRON-	PRP
hvd.rsl868	3312	8	is	be	VBZ
hvd.rsl868	3312	9	as	as	RB
hvd.rsl868	3312	10	thick	thick	JJ
hvd.rsl868	3312	11	as	as	IN
hvd.rsl868	3312	12	molasses	molasse	NNS
hvd.rsl868	3312	13	.	.	.
hvd.rsl868	3313	1	If	if	IN
hvd.rsl868	3313	2	,	,	,
hvd.rsl868	3313	3	after	after	IN
hvd.rsl868	3313	4	the	the	DT
hvd.rsl868	3313	5	second	second	JJ
hvd.rsl868	3313	6	boiling	boiling	NN
hvd.rsl868	3313	7	,	,	,
hvd.rsl868	3313	8	it	-PRON-	PRP
hvd.rsl868	3313	9	does	do	VBZ
hvd.rsl868	3313	10	not	not	RB
hvd.rsl868	3313	11	seem	seem	VB
hvd.rsl868	3313	12	spiced	spice	VBN
hvd.rsl868	3313	13	sufficiently	sufficiently	RB
hvd.rsl868	3313	14	,	,	,
hvd.rsl868	3313	15	add	add	VB
hvd.rsl868	3313	16	more	more	JJR
hvd.rsl868	3313	17	spices	spice	NNS
hvd.rsl868	3313	18	tied	tie	VBN
hvd.rsl868	3313	19	in	in	IN
hvd.rsl868	3313	20	a	a	DT
hvd.rsl868	3313	21	fresh	fresh	JJ
hvd.rsl868	3313	22	bag	bag	NN
hvd.rsl868	3313	23	.	.	.
hvd.rsl868	3314	1	When	when	WRB
hvd.rsl868	3314	2	the	the	DT
hvd.rsl868	3314	3	syrup	syrup	NN
hvd.rsl868	3314	4	is	be	VBZ
hvd.rsl868	3314	5	done	do	VBN
hvd.rsl868	3314	6	,	,	,
hvd.rsl868	3314	7	reheat	reheat	VB
hvd.rsl868	3314	8	the	the	DT
hvd.rsl868	3314	9	quinces	quince	NNS
hvd.rsl868	3314	10	in	in	IN
hvd.rsl868	3314	11	it	-PRON-	PRP
hvd.rsl868	3314	12	,	,	,
hvd.rsl868	3314	13	then	then	RB
hvd.rsl868	3314	14	fill	fill	VB
hvd.rsl868	3314	15	into	into	RP
hvd.rsl868	3314	16	self	self	NN
hvd.rsl868	3314	17	-	-	HYPH
hvd.rsl868	3314	18	sealing	seal	VBG
hvd.rsl868	3314	19	glass	glass	NN
hvd.rsl868	3314	20	jars	jar	NNS
hvd.rsl868	3314	21	as	as	IN
hvd.rsl868	3314	22	in	in	IN
hvd.rsl868	3314	23	canning	canning	NN
hvd.rsl868	3314	24	.	.	.
hvd.rsl868	3315	1	Red	Red	NNP
hvd.rsl868	3315	2	Cabbage	cabbage	NN
hvd.rsl868	3315	3	Pickle.—Cut	Pickle.—Cut	NNP
hvd.rsl868	3315	4	a	a	DT
hvd.rsl868	3315	5	red	red	JJ
hvd.rsl868	3315	6	cabbage	cabbage	NN
hvd.rsl868	3315	7	of	of	IN
hvd.rsl868	3315	8	good	good	JJ
hvd.rsl868	3315	9	size	size	NN
hvd.rsl868	3315	10	into	into	IN
hvd.rsl868	3315	11	six	six	CD
hvd.rsl868	3315	12	pieces	piece	NNS
hvd.rsl868	3315	13	,	,	,
hvd.rsl868	3315	14	THE	the	DT
hvd.rsl868	3315	15	RURAL	rural	JJ
hvd.rsl868	3315	16	COOK	COOK	NNP
hvd.rsl868	3315	17	BOOK	BOOK	NNP
hvd.rsl868	3315	18	.	.	.
hvd.rsl868	3316	1	"	"	``
hvd.rsl868	3316	2	~r^	~r^	$
hvd.rsl868	3316	3	173	173	CD
hvd.rsl868	3316	4	French	French	NNP
hvd.rsl868	3316	5	Sweet	Sweet	NNP
hvd.rsl868	3316	6	Pickle.—One	Pickle.—One	NNP
hvd.rsl868	3316	7	peck	peck	NN
hvd.rsl868	3316	8	green	green	JJ
hvd.rsl868	3316	9	tomatoes	tomato	NNS
hvd.rsl868	3316	10	chopped	chop	VBD
hvd.rsl868	3316	11	and	and	CC
hvd.rsl868	3316	12	six	six	CD
hvd.rsl868	3316	13	large	large	JJ
hvd.rsl868	3316	14	onions	onion	NNS
hvd.rsl868	3316	15	sliced	slice	VBN
hvd.rsl868	3316	16	.	.	.
hvd.rsl868	3317	1	Salt	salt	NN
hvd.rsl868	3317	2	them	-PRON-	PRP
hvd.rsl868	3317	3	and	and	CC
hvd.rsl868	3317	4	let	let	VBD
hvd.rsl868	3317	5	stand	stand	VB
hvd.rsl868	3317	6	over	over	IN
hvd.rsl868	3317	7	night	night	NN
hvd.rsl868	3317	8	.	.	.
hvd.rsl868	3318	1	Then	then	RB
hvd.rsl868	3318	2	drain	drain	VB
hvd.rsl868	3318	3	off	off	IN
hvd.rsl868	3318	4	the	the	DT
hvd.rsl868	3318	5	watery	watery	JJ
hvd.rsl868	3318	6	part	part	NN
hvd.rsl868	3318	7	and	and	CC
hvd.rsl868	3318	8	cover	cover	VB
hvd.rsl868	3318	9	with	with	IN
hvd.rsl868	3318	10	vinegar	vinegar	NN
hvd.rsl868	3318	11	,	,	,
hvd.rsl868	3318	12	add	add	VB
hvd.rsl868	3318	13	two	two	CD
hvd.rsl868	3318	14	teaspoons	teaspoon	NNS
hvd.rsl868	3318	15	of	of	IN
hvd.rsl868	3318	16	baking	baking	NN
hvd.rsl868	3318	17	soda	soda	NN
hvd.rsl868	3318	18	dissolved	dissolve	VBN
hvd.rsl868	3318	19	in	in	IN
hvd.rsl868	3318	20	a	a	DT
hvd.rsl868	3318	21	little	little	JJ
hvd.rsl868	3318	22	water	water	NN
hvd.rsl868	3318	23	,	,	,
hvd.rsl868	3318	24	and	and	CC
hvd.rsl868	3318	25	let	let	VB
hvd.rsl868	3318	26	the	the	DT
hvd.rsl868	3318	27	whole	whole	JJ
hvd.rsl868	3318	28	boil	boil	NN
hvd.rsl868	3318	29	for	for	IN
hvd.rsl868	3318	30	15	15	CD
hvd.rsl868	3318	31	minutes	minute	NNS
hvd.rsl868	3318	32	.	.	.
hvd.rsl868	3319	1	Take	take	VB
hvd.rsl868	3319	2	two	two	CD
hvd.rsl868	3319	3	pounds	pound	NNS
hvd.rsl868	3319	4	of	of	IN
hvd.rsl868	3319	5	brown	brown	JJ
hvd.rsl868	3319	6	sugar	sugar	NN
hvd.rsl868	3319	7	,	,	,
hvd.rsl868	3319	8	two	two	CD
hvd.rsl868	3319	9	ounces	ounce	NNS
hvd.rsl868	3319	10	of	of	IN
hvd.rsl868	3319	11	cinnamon	cinnamon	NN
hvd.rsl868	3319	12	,	,	,
hvd.rsl868	3319	13	one	one	CD
hvd.rsl868	3319	14	ounce	ounce	NN
hvd.rsl868	3319	15	of	of	IN
hvd.rsl868	3319	16	ground	ground	NN
hvd.rsl868	3319	17	cloves	clove	NNS
hvd.rsl868	3319	18	and	and	CC
hvd.rsl868	3319	19	one	one	CD
hvd.rsl868	3319	20	-	-	HYPH
hvd.rsl868	3319	21	half	half	NN
hvd.rsl868	3319	22	pound	pound	NN
hvd.rsl868	3319	23	of	of	IN
hvd.rsl868	3319	24	white	white	JJ
hvd.rsl868	3319	25	mustard	mustard	NN
hvd.rsl868	3319	26	seed	seed	NN
hvd.rsl868	3319	27	and	and	CC
hvd.rsl868	3319	28	mix	mix	NN
hvd.rsl868	3319	29	dry	dry	JJ
hvd.rsl868	3319	30	.	.	.
hvd.rsl868	3320	1	Put	put	VB
hvd.rsl868	3320	2	this	this	DT
hvd.rsl868	3320	3	in	in	IN
hvd.rsl868	3320	4	the	the	DT
hvd.rsl868	3320	5	kettle	kettle	NN
hvd.rsl868	3320	6	with	with	IN
hvd.rsl868	3320	7	three	three	CD
hvd.rsl868	3320	8	quarts	quart	NNS
hvd.rsl868	3320	9	of	of	IN
hvd.rsl868	3320	10	vinegar	vinegar	NN
hvd.rsl868	3320	11	.	.	.
hvd.rsl868	3321	1	Once	once	RB
hvd.rsl868	3321	2	more	more	JJR
hvd.rsl868	3321	3	drain	drain	VB
hvd.rsl868	3321	4	the	the	DT
hvd.rsl868	3321	5	tomato	tomato	NN
hvd.rsl868	3321	6	of	of	IN
hvd.rsl868	3321	7	its	-PRON-	PRP$
hvd.rsl868	3321	8	liquid	liquid	JJ
hvd.rsl868	3321	9	part	part	NN
hvd.rsl868	3321	10	,	,	,
hvd.rsl868	3321	11	add	add	VB
hvd.rsl868	3321	12	it	-PRON-	PRP
hvd.rsl868	3321	13	to	to	IN
hvd.rsl868	3321	14	the	the	DT
hvd.rsl868	3321	15	spice	spice	NN
hvd.rsl868	3321	16	and	and	CC
hvd.rsl868	3321	17	vinegar	vinegar	NN
hvd.rsl868	3321	18	and	and	CC
hvd.rsl868	3321	19	cook	cook	NN
hvd.rsl868	3321	20	for	for	IN
hvd.rsl868	3321	21	an	an	DT
hvd.rsl868	3321	22	hour	hour	NN
hvd.rsl868	3321	23	.	.	.
hvd.rsl868	3322	1	Green	Green	NNP
hvd.rsl868	3322	2	Tomato	Tomato	NNP
hvd.rsl868	3322	3	Chili	Chili	NNP
hvd.rsl868	3322	4	Sauce.—Slice	Sauce.—Slice	NNP
hvd.rsl868	3322	5	the	the	DT
hvd.rsl868	3322	6	green	green	JJ
hvd.rsl868	3322	7	tomatoes	tomato	NNS
hvd.rsl868	3322	8	and	and	CC
hvd.rsl868	3322	9	salt	salt	NN
hvd.rsl868	3322	10	down	down	RP
hvd.rsl868	3322	11	as	as	IN
hvd.rsl868	3322	12	you	-PRON-	PRP
hvd.rsl868	3322	13	do	do	VBP
hvd.rsl868	3322	14	egg	egg	NN
hvd.rsl868	3322	15	plant	plant	NN
hvd.rsl868	3322	16	,	,	,
hvd.rsl868	3322	17	put	put	VB
hvd.rsl868	3322	18	a	a	DT
hvd.rsl868	3322	19	weight	weight	NN
hvd.rsl868	3322	20	on	on	IN
hvd.rsl868	3322	21	them	-PRON-	PRP
hvd.rsl868	3322	22	and	and	CC
hvd.rsl868	3322	23	let	let	VB
hvd.rsl868	3322	24	stand	stand	VB
hvd.rsl868	3322	25	until	until	IN
hvd.rsl868	3322	26	morn-	morn-	NNP
hvd.rsl868	3322	27	ing	ing	NNP
hvd.rsl868	3322	28	,	,	,
hvd.rsl868	3322	29	then	then	RB
hvd.rsl868	3322	30	rinse	rinse	VB
hvd.rsl868	3322	31	in	in	IN
hvd.rsl868	3322	32	cold	cold	JJ
hvd.rsl868	3322	33	water	water	NN
hvd.rsl868	3322	34	to	to	TO
hvd.rsl868	3322	35	take	take	VB
hvd.rsl868	3322	36	out	out	RP
hvd.rsl868	3322	37	the	the	DT
hvd.rsl868	3322	38	salt	salt	NN
hvd.rsl868	3322	39	and	and	CC
hvd.rsl868	3322	40	wash	wash	VB
hvd.rsl868	3322	41	out	out	RP
hvd.rsl868	3322	42	the	the	DT
hvd.rsl868	3322	43	seeds	seed	NNS
hvd.rsl868	3322	44	and	and	CC
hvd.rsl868	3322	45	bitter	bitter	JJ
hvd.rsl868	3322	46	juice	juice	NN
hvd.rsl868	3322	47	of	of	IN
hvd.rsl868	3322	48	the	the	DT
hvd.rsl868	3322	49	green	green	JJ
hvd.rsl868	3322	50	tomato	tomato	NN
hvd.rsl868	3322	51	.	.	.
hvd.rsl868	3323	1	For	for	IN
hvd.rsl868	3323	2	12	12	CD
hvd.rsl868	3323	3	tomatoes	tomato	NNS
hvd.rsl868	3323	4	take	take	VB
hvd.rsl868	3323	5	four	four	CD
hvd.rsl868	3323	6	sweet	sweet	JJ
hvd.rsl868	3323	7	green	green	JJ
hvd.rsl868	3323	8	peppers	pepper	NNS
hvd.rsl868	3323	9	,	,	,
hvd.rsl868	3323	10	half	half	JJ
hvd.rsl868	3323	11	dozen	dozen	NN
hvd.rsl868	3323	12	chili	chili	NN
hvd.rsl868	3323	13	peppers	pepper	NNS
hvd.rsl868	3323	14	,	,	,
hvd.rsl868	3323	15	one	one	CD
hvd.rsl868	3323	16	large	large	JJ
hvd.rsl868	3323	17	onion	onion	NN
hvd.rsl868	3323	18	,	,	,
hvd.rsl868	3323	19	one	one	CD
hvd.rsl868	3323	20	cupful	cupful	NN
hvd.rsl868	3323	21	vinegar	vinegar	NN
hvd.rsl868	3323	22	,	,	,
hvd.rsl868	3323	23	one	one	CD
hvd.rsl868	3323	24	tablespoonful	tablespoonful	NN
hvd.rsl868	3323	25	sugar	sugar	NN
hvd.rsl868	3323	26	,	,	,
hvd.rsl868	3323	27	two	two	CD
hvd.rsl868	3323	28	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	3323	29	of	of	IN
hvd.rsl868	3323	30	salt	salt	NN
hvd.rsl868	3323	31	,	,	,
hvd.rsl868	3323	32	one	one	CD
hvd.rsl868	3323	33	of	of	IN
hvd.rsl868	3323	34	pep-	pep-	NN
hvd.rsl868	3323	35	per	per	NN
hvd.rsl868	3323	36	,	,	,
hvd.rsl868	3323	37	two	two	CD
hvd.rsl868	3323	38	of	of	IN
hvd.rsl868	3323	39	ground	ground	NN
hvd.rsl868	3323	40	allspice	allspice	NN
hvd.rsl868	3323	41	,	,	,
hvd.rsl868	3323	42	half	half	JJ
hvd.rsl868	3323	43	teaspoonful	teaspoonful	NN
hvd.rsl868	3323	44	of	of	IN
hvd.rsl868	3323	45	mace	mace	NN
hvd.rsl868	3323	46	,	,	,
hvd.rsl868	3323	47	one	one	CD
hvd.rsl868	3323	48	of	of	IN
hvd.rsl868	3323	49	cinnamon	cinnamon	NN
hvd.rsl868	3323	50	,	,	,
hvd.rsl868	3323	51	one	one	CD
hvd.rsl868	3323	52	of	of	IN
hvd.rsl868	3323	53	cloves	clove	NNS
hvd.rsl868	3323	54	.	.	.
hvd.rsl868	3324	1	Chop	chop	VB
hvd.rsl868	3324	2	the	the	DT
hvd.rsl868	3324	3	tomatoes	tomato	NNS
hvd.rsl868	3324	4	fine	fine	RB
hvd.rsl868	3324	5	,	,	,
hvd.rsl868	3324	6	boil	boil	VB
hvd.rsl868	3324	7	20	20	CD
hvd.rsl868	3324	8	minutes	minute	NNS
hvd.rsl868	3324	9	,	,	,
hvd.rsl868	3324	10	strain	strain	NN
hvd.rsl868	3324	11	and	and	CC
hvd.rsl868	3324	12	press	press	VB
hvd.rsl868	3324	13	through	through	IN
hvd.rsl868	3324	14	a	a	DT
hvd.rsl868	3324	15	sieve	sieve	NN
hvd.rsl868	3324	16	.	.	.
hvd.rsl868	3325	1	Chop	chop	VB
hvd.rsl868	3325	2	the	the	DT
hvd.rsl868	3325	3	peppers	pepper	NNS
hvd.rsl868	3325	4	and	and	CC
hvd.rsl868	3325	5	onions	onion	NNS
hvd.rsl868	3325	6	very	very	RB
hvd.rsl868	3325	7	fine	fine	RB
hvd.rsl868	3325	8	,	,	,
hvd.rsl868	3325	9	first	first	RB
hvd.rsl868	3325	10	taking	take	VBG
hvd.rsl868	3325	11	out	out	RP
hvd.rsl868	3325	12	the	the	DT
hvd.rsl868	3325	13	seeds	seed	NNS
hvd.rsl868	3325	14	of	of	IN
hvd.rsl868	3325	15	the	the	DT
hvd.rsl868	3325	16	peppers	pepper	NNS
hvd.rsl868	3325	17	.	.	.
hvd.rsl868	3326	1	Boil	boil	VB
hvd.rsl868	3326	2	all	all	RB
hvd.rsl868	3326	3	together	together	RB
hvd.rsl868	3326	4	for	for	IN
hvd.rsl868	3326	5	10	10	CD
hvd.rsl868	3326	6	minutes	minute	NNS
hvd.rsl868	3326	7	;	;	:
hvd.rsl868	3326	8	add	add	VB
hvd.rsl868	3326	9	spices	spice	NNS
hvd.rsl868	3326	10	,	,	,
hvd.rsl868	3326	11	then	then	RB
hvd.rsl868	3326	12	bottle	bottle	VB
hvd.rsl868	3326	13	and	and	CC
hvd.rsl868	3326	14	seal	seal	VB
hvd.rsl868	3326	15	.	.	.
hvd.rsl868	3327	1	Green	Green	NNP
hvd.rsl868	3327	2	Tomato	Tomato	NNP
hvd.rsl868	3327	3	Chow	Chow	NNP
hvd.rsl868	3327	4	Chow.—Chop	Chow.—Chop	NNP
hvd.rsl868	3327	5	fine	fine	JJ
hvd.rsl868	3327	6	one	one	CD
hvd.rsl868	3327	7	peck	peck	NN
hvd.rsl868	3327	8	of	of	IN
hvd.rsl868	3327	9	green	green	JJ
hvd.rsl868	3327	10	tomatoes	tomato	NNS
hvd.rsl868	3327	11	,	,	,
hvd.rsl868	3327	12	three	three	CD
hvd.rsl868	3327	13	onions	onion	NNS
hvd.rsl868	3327	14	,	,	,
hvd.rsl868	3327	15	six	six	CD
hvd.rsl868	3327	16	green	green	JJ
hvd.rsl868	3327	17	peppers	pepper	NNS
hvd.rsl868	3327	18	;	;	:
hvd.rsl868	3327	19	sprinkle	sprinkle	VB
hvd.rsl868	3327	20	them	-PRON-	PRP
hvd.rsl868	3327	21	lightly	lightly	RB
hvd.rsl868	3327	22	with	with	IN
hvd.rsl868	3327	23	salt	salt	NN
hvd.rsl868	3327	24	,	,	,
hvd.rsl868	3327	25	let	let	VB
hvd.rsl868	3327	26	stand	stand	VB
hvd.rsl868	3327	27	an	an	DT
hvd.rsl868	3327	28	hour	hour	NN
hvd.rsl868	3327	29	,	,	,
hvd.rsl868	3327	30	then	then	RB
hvd.rsl868	3327	31	scald	scald	VB
hvd.rsl868	3327	32	in	in	IN
hvd.rsl868	3327	33	the	the	DT
hvd.rsl868	3327	34	juices	juice	NNS
hvd.rsl868	3327	35	.	.	.
hvd.rsl868	3328	1	Put	put	VB
hvd.rsl868	3328	2	three	three	CD
hvd.rsl868	3328	3	quarts	quart	NNS
hvd.rsl868	3328	4	of	of	IN
hvd.rsl868	3328	5	vinegar	vinegar	NN
hvd.rsl868	3328	6	in	in	IN
hvd.rsl868	3328	7	a	a	DT
hvd.rsl868	3328	8	porcelain	porcelain	NN
hvd.rsl868	3328	9	-	-	HYPH
hvd.rsl868	3328	10	lined	line	VBN
hvd.rsl868	3328	11	kettle	kettle	NN
hvd.rsl868	3328	12	with	with	IN
hvd.rsl868	3328	13	one	one	CD
hvd.rsl868	3328	14	pint	pint	NN
hvd.rsl868	3328	15	of	of	IN
hvd.rsl868	3328	16	sugar-	sugar-	NN
hvd.rsl868	3328	17	and	and	CC
hvd.rsl868	3328	18	a	a	DT
hvd.rsl868	3328	19	few	few	JJ
hvd.rsl868	3328	20	pieces	piece	NNS
hvd.rsl868	3328	21	of	of	IN
hvd.rsl868	3328	22	horse-	horse-	NN
hvd.rsl868	3328	23	radish	radish	NN
hvd.rsl868	3328	24	root	root	NN
hvd.rsl868	3328	25	.	.	.
hvd.rsl868	3329	1	Boil	boil	VB
hvd.rsl868	3329	2	for	for	IN
hvd.rsl868	3329	3	five	five	CD
hvd.rsl868	3329	4	minutes	minute	NNS
hvd.rsl868	3329	5	,	,	,
hvd.rsl868	3329	6	add	add	VB
hvd.rsl868	3329	7	the	the	DT
hvd.rsl868	3329	8	tomatoes	tomato	NNS
hvd.rsl868	3329	9	and	and	CC
hvd.rsl868	3329	10	boil	boil	VB
hvd.rsl868	3329	11	five	five	CD
hvd.rsl868	3329	12	minutes	minute	NNS
hvd.rsl868	3329	13	longer	long	RBR
hvd.rsl868	3329	14	,	,	,
hvd.rsl868	3329	15	put	put	VBN
hvd.rsl868	3329	16	into	into	IN
hvd.rsl868	3329	17	stone	stone	NN
hvd.rsl868	3329	18	jars	jar	NNS
hvd.rsl868	3329	19	,	,	,
hvd.rsl868	3329	20	cover	cover	VBP
hvd.rsl868	3329	21	and	and	CC
hvd.rsl868	3329	22	set	set	VBN
hvd.rsl868	3329	23	in	in	RP
hvd.rsl868	3329	24	cool	cool	JJ
hvd.rsl868	3329	25	,	,	,
hvd.rsl868	3329	26	dry	dry	JJ
hvd.rsl868	3329	27	place	place	NN
hvd.rsl868	3329	28	.	.	.
hvd.rsl868	3330	1	Whole	whole	JJ
hvd.rsl868	3330	2	cloves	clove	NNS
hvd.rsl868	3330	3	,	,	,
hvd.rsl868	3330	4	mace	mace	NN
hvd.rsl868	3330	5	and	and	CC
hvd.rsl868	3330	6	stick	stick	VB
hvd.rsl868	3330	7	cinnamon	cinnamon	NN
hvd.rsl868	3330	8	may	may	MD
hvd.rsl868	3330	9	be	be	VB
hvd.rsl868	3330	10	added	add	VBN
hvd.rsl868	3330	11	to	to	IN
hvd.rsl868	3330	12	this	this	DT
hvd.rsl868	3330	13	if	if	IN
hvd.rsl868	3330	14	you	-PRON-	PRP
hvd.rsl868	3330	15	want	want	VBP
hvd.rsl868	3330	16	a	a	DT
hvd.rsl868	3330	17	spiced	spiced	JJ
hvd.rsl868	3330	18	pickle	pickle	NN
hvd.rsl868	3330	19	.	.	.
hvd.rsl868	3331	1	Easy	Easy	NNP
hvd.rsl868	3331	2	Green	Green	NNP
hvd.rsl868	3331	3	Tomato	Tomato	NNP
hvd.rsl868	3331	4	Pickle.—Slice	Pickle.—Slice	VBN
hvd.rsl868	3331	5	the	the	DT
hvd.rsl868	3331	6	tomatoes	tomato	NNS
hvd.rsl868	3331	7	and	and	CC
hvd.rsl868	3331	8	allow	allow	VB
hvd.rsl868	3331	9	them	-PRON-	PRP
hvd.rsl868	3331	10	to	to	TO
hvd.rsl868	3331	11	stand	stand	VB
hvd.rsl868	3331	12	in	in	IN
hvd.rsl868	3331	13	weak	weak	JJ
hvd.rsl868	3331	14	salt	salt	NN
hvd.rsl868	3331	15	brine	brine	NN
hvd.rsl868	3331	16	over	over	IN
hvd.rsl868	3331	17	night	night	NN
hvd.rsl868	3331	18	.	.	.
hvd.rsl868	3332	1	In	in	IN
hvd.rsl868	3332	2	the	the	DT
hvd.rsl868	3332	3	morning	morning	NN
hvd.rsl868	3332	4	rinse	rinse	NN
hvd.rsl868	3332	5	and	and	CC
hvd.rsl868	3332	6	pack	pack	VB
hvd.rsl868	3332	7	directly	directly	RB
hvd.rsl868	3332	8	in	in	IN
hvd.rsl868	3332	9	fruit	fruit	NN
hvd.rsl868	3332	10	jars	jar	NNS
hvd.rsl868	3332	11	.	.	.
hvd.rsl868	3333	1	Place	place	VB
hvd.rsl868	3333	2	the	the	DT
hvd.rsl868	3333	3	jars	jar	NNS
hvd.rsl868	3333	4	uncovered	uncover	VBN
hvd.rsl868	3333	5	in	in	IN
hvd.rsl868	3333	6	the	the	DT
hvd.rsl868	3333	7	steamer	steamer	NN
hvd.rsl868	3333	8	and	and	CC
hvd.rsl868	3333	9	steam	steam	VB
hvd.rsl868	3333	10	for	for	IN
hvd.rsl868	3333	11	about	about	RB
hvd.rsl868	3333	12	two	two	CD
hvd.rsl868	3333	13	hours	hour	NNS
hvd.rsl868	3333	14	.	.	.
hvd.rsl868	3334	1	Have	have	VBP
hvd.rsl868	3334	2	ready	ready	JJ
hvd.rsl868	3334	3	at	at	IN
hvd.rsl868	3334	4	the	the	DT
hvd.rsl868	3334	5	end	end	NN
hvd.rsl868	3334	6	of	of	IN
hvd.rsl868	3334	7	that	that	DT
hvd.rsl868	3334	8	time	time	NN
hvd.rsl868	3334	9	a	a	DT
hvd.rsl868	3334	10	sweet	sweet	JJ
hvd.rsl868	3334	11	-	-	HYPH
hvd.rsl868	3334	12	spiced	spiced	JJ
hvd.rsl868	3334	13	vinegar	vinegar	NN
hvd.rsl868	3334	14	made	make	VBN
hvd.rsl868	3334	15	exactly	exactly	RB
hvd.rsl868	3334	16	as	as	IN
hvd.rsl868	3334	17	you	-PRON-	PRP
hvd.rsl868	3334	18	do	do	VBP
hvd.rsl868	3334	19	for	for	IN
hvd.rsl868	3334	20	pickling	pickle	VBG
hvd.rsl868	3334	21	peaches	peach	NNS
hvd.rsl868	3334	22	,	,	,
hvd.rsl868	3334	23	and	and	CC
hvd.rsl868	3334	24	after	after	IN
hvd.rsl868	3334	25	draining	drain	VBG
hvd.rsl868	3334	26	.	.	.
hvd.rsl868	3335	1	all	all	PDT
hvd.rsl868	3335	2	the	the	DT
hvd.rsl868	3335	3	juice	juice	NN
hvd.rsl868	3335	4	that	that	WDT
hvd.rsl868	3335	5	cooks	cook	VBZ
hvd.rsl868	3335	6	from	from	IN
hvd.rsl868	3335	7	the	the	DT
hvd.rsl868	3335	8	sliced	slice	VBN
hvd.rsl868	3335	9	tomatoes	tomato	NNS
hvd.rsl868	3335	10	,	,	,
hvd.rsl868	3335	11	fill	fill	VB
hvd.rsl868	3335	12	the	the	DT
hvd.rsl868	3335	13	cans	can	NNS
hvd.rsl868	3335	14	brim	brim	RB
hvd.rsl868	3335	15	-	-	HYPH
hvd.rsl868	3335	16	full	full	JJ
hvd.rsl868	3335	17	with	with	IN
hvd.rsl868	3335	18	it	-PRON-	PRP
hvd.rsl868	3335	19	and	and	CC
hvd.rsl868	3335	20	seal	seal	VB
hvd.rsl868	3335	21	as	as	IN
hvd.rsl868	3335	22	in	in	IN
hvd.rsl868	3335	23	canning	can	VBG
hvd.rsl868	3335	24	anything	anything	NN
hvd.rsl868	3335	25	.	.	.
hvd.rsl868	3336	1	Green	Green	NNP
hvd.rsl868	3336	2	Tomato	Tomato	NNP
hvd.rsl868	3336	3	Sweet	Sweet	NNP
hvd.rsl868	3336	4	Pickle.—Wash	Pickle.—Wash	NNP
hvd.rsl868	3336	5	the	the	DT
hvd.rsl868	3336	6	tomatoes	tomato	NNS
hvd.rsl868	3336	7	and	and	CC
hvd.rsl868	3336	8	let	let	VB
hvd.rsl868	3336	9	drain	drain	VB
hvd.rsl868	3336	10	,	,	,
hvd.rsl868	3336	11	then	then	RB
hvd.rsl868	3336	12	slice	slice	VB
hvd.rsl868	3336	13	into	into	IN
hvd.rsl868	3336	14	a	a	DT
hvd.rsl868	3336	15	large	large	JJ
hvd.rsl868	3336	16	earthen	earthen	JJ
hvd.rsl868	3336	17	dish	dish	NN
hvd.rsl868	3336	18	,	,	,
hvd.rsl868	3336	19	sprinkling	sprinkle	VBG
hvd.rsl868	3336	20	salt	salt	NN
hvd.rsl868	3336	21	between	between	IN
hvd.rsl868	3336	22	the	the	DT
hvd.rsl868	3336	23	layers	layer	NNS
hvd.rsl868	3336	24	.	.	.
hvd.rsl868	3337	1	Let	let	VB
hvd.rsl868	3337	2	stand	stand	VB
hvd.rsl868	3337	3	till	till	IN
hvd.rsl868	3337	4	next	next	JJ
hvd.rsl868	3337	5	day	day	NN
hvd.rsl868	3337	6	.	.	.
hvd.rsl868	3338	1	Pour	pour	VB
hvd.rsl868	3338	2	off	off	RP
hvd.rsl868	3338	3	the	the	DT
hvd.rsl868	3338	4	brine	brine	NN
hvd.rsl868	3338	5	and	and	CC
hvd.rsl868	3338	6	juice	juice	NN
hvd.rsl868	3338	7	,	,	,
hvd.rsl868	3338	8	rinse	rinse	VB
hvd.rsl868	3338	9	off	off	RP
hvd.rsl868	3338	10	with	with	IN
hvd.rsl868	3338	11	clear	clear	JJ
hvd.rsl868	3338	12	water	water	NN
hvd.rsl868	3338	13	,	,	,
hvd.rsl868	3338	14	let	let	VB
hvd.rsl868	3338	15	the	the	DT
hvd.rsl868	3338	16	fruit	fruit	NN
hvd.rsl868	3338	17	drain	drain	NN
hvd.rsl868	3338	18	,	,	,
hvd.rsl868	3338	19	then	then	RB
hvd.rsl868	3338	20	weigh	weigh	VB
hvd.rsl868	3338	21	if	if	IN
hvd.rsl868	3338	22	you	-PRON-	PRP
hvd.rsl868	3338	23	like	like	VBP
hvd.rsl868	3338	24	to	to	TO
hvd.rsl868	3338	25	follow	follow	VB
hvd.rsl868	3338	26	the	the	DT
hvd.rsl868	3338	27	exact	exact	JJ
hvd.rsl868	3338	28	rule	rule	NN
hvd.rsl868	3338	29	.	.	.
hvd.rsl868	3339	1	To	to	IN
hvd.rsl868	3339	2	a	a	DT
hvd.rsl868	3339	3	syrup	syrup	NN
hvd.rsl868	3339	4	made	make	VBN
hvd.rsl868	3339	5	of	of	IN
hvd.rsl868	3339	6	brown	brown	JJ
hvd.rsl868	3339	7	sugar	sugar	NN
hvd.rsl868	3339	8	and	and	CC
hvd.rsl868	3339	9	a	a	DT
hvd.rsl868	3339	10	little	little	JJ
hvd.rsl868	3339	11	water	water	NN
hvd.rsl868	3339	12	add	add	VB
hvd.rsl868	3339	13	ginger	ginger	NN
hvd.rsl868	3339	14	root	root	NN
hvd.rsl868	3339	15	,	,	,
hvd.rsl868	3339	16	cloves	clove	NNS
hvd.rsl868	3339	17	and	and	CC
hvd.rsl868	3339	18	cinnamon	cinnamon	NN
hvd.rsl868	3339	19	bark	bark	NN
hvd.rsl868	3339	20	.	.	.
hvd.rsl868	3340	1	Also	also	RB
hvd.rsl868	3340	2	tie	tie	VB
hvd.rsl868	3340	3	up	up	RP
hvd.rsl868	3340	4	two	two	CD
hvd.rsl868	3340	5	or	or	CC
hvd.rsl868	3340	6	three	three	CD
hvd.rsl868	3340	7	little	little	JJ
hvd.rsl868	3340	8	bags	bag	NNS
hvd.rsl868	3340	9	of	of	IN
hvd.rsl868	3340	10	mixed	mixed	JJ
hvd.rsl868	3340	11	,	,	,
hvd.rsl868	3340	12	ground	ground	NN
hvd.rsl868	3340	13	spices	spice	NNS
hvd.rsl868	3340	14	to	to	TO
hvd.rsl868	3340	15	cook	cook	VB
hvd.rsl868	3340	16	with	with	IN
hvd.rsl868	3340	17	the	the	DT
hvd.rsl868	3340	18	rest	rest	NN
hvd.rsl868	3340	19	.	.	.
hvd.rsl868	3341	1	Add	add	VB
hvd.rsl868	3341	2	the	the	DT
hvd.rsl868	3341	3	tomato	tomato	NN
hvd.rsl868	3341	4	and	and	CC
hvd.rsl868	3341	5	a	a	DT
hvd.rsl868	3341	6	handful	handful	NN
hvd.rsl868	3341	7	of	of	IN
hvd.rsl868	3341	8	nasturtium	nasturtium	NN
hvd.rsl868	3341	9	seeds	seed	NNS
hvd.rsl868	3341	10	,	,	,
hvd.rsl868	3341	11	and	and	CC
hvd.rsl868	3341	12	cook	cook	VB
hvd.rsl868	3341	13	till	till	IN
hvd.rsl868	3341	14	the	the	DT
hvd.rsl868	3341	15	tomato	tomato	NN
hvd.rsl868	3341	16	seems	seem	VBZ
hvd.rsl868	3341	17	tender	tender	JJ
hvd.rsl868	3341	18	.	.	.
hvd.rsl868	3342	1	174	174	CD
hvd.rsl868	3342	2	THE	the	DT
hvd.rsl868	3342	3	RURAL	rural	JJ
hvd.rsl868	3342	4	COOK	COOK	NNP
hvd.rsl868	3342	5	BOOK	book	NN
hvd.rsl868	3342	6	.	.	.
hvd.rsl868	3343	1	The	the	DT
hvd.rsl868	3343	2	nasturtium	nasturtium	NN
hvd.rsl868	3343	3	seeds	seed	NNS
hvd.rsl868	3343	4	should	should	MD
hvd.rsl868	3343	5	be	be	VB
hvd.rsl868	3343	6	not	not	RB
hvd.rsl868	3343	7	more	more	JJR
hvd.rsl868	3343	8	than	than	IN
hvd.rsl868	3343	9	half	half	RB
hvd.rsl868	3343	10	grown	grow	VBN
hvd.rsl868	3343	11	,	,	,
hvd.rsl868	3343	12	green	green	JJ
hvd.rsl868	3343	13	,	,	,
hvd.rsl868	3343	14	and	and	CC
hvd.rsl868	3343	15	if	if	IN
hvd.rsl868	3343	16	in	in	IN
hvd.rsl868	3343	17	clusters	cluster	NNS
hvd.rsl868	3343	18	,	,	,
hvd.rsl868	3343	19	so	so	RB
hvd.rsl868	3343	20	much	much	RB
hvd.rsl868	3343	21	the	the	DT
hvd.rsl868	3343	22	better	well	JJR
hvd.rsl868	3343	23	.	.	.
hvd.rsl868	3344	1	Skim	skim	VB
hvd.rsl868	3344	2	out	out	IN
hvd.rsl868	3344	3	the	the	DT
hvd.rsl868	3344	4	tomato	tomato	NN
hvd.rsl868	3344	5	into	into	IN
hvd.rsl868	3344	6	a	a	DT
hvd.rsl868	3344	7	stone	stone	NN
hvd.rsl868	3344	8	jar	jar	NN
hvd.rsl868	3344	9	,	,	,
hvd.rsl868	3344	10	add	add	VB
hvd.rsl868	3344	11	a	a	DT
hvd.rsl868	3344	12	liberal	liberal	JJ
hvd.rsl868	3344	13	quantity	quantity	NN
hvd.rsl868	3344	14	of	of	IN
hvd.rsl868	3344	15	vinegar	vinegar	NN
hvd.rsl868	3344	16	to	to	IN
hvd.rsl868	3344	17	the	the	DT
hvd.rsl868	3344	18	juice	juice	NN
hvd.rsl868	3344	19	left	leave	VBN
hvd.rsl868	3344	20	in	in	IN
hvd.rsl868	3344	21	the	the	DT
hvd.rsl868	3344	22	kettle	kettle	NN
hvd.rsl868	3344	23	,	,	,
hvd.rsl868	3344	24	and	and	CC
hvd.rsl868	3344	25	when	when	WRB
hvd.rsl868	3344	26	it	-PRON-	PRP
hvd.rsl868	3344	27	boils	boil	VBZ
hvd.rsl868	3344	28	up	up	RP
hvd.rsl868	3344	29	pour	pour	NN
hvd.rsl868	3344	30	over	over	IN
hvd.rsl868	3344	31	the	the	DT
hvd.rsl868	3344	32	contents	content	NNS
hvd.rsl868	3344	33	of	of	IN
hvd.rsl868	3344	34	the	the	DT
hvd.rsl868	3344	35	jar	jar	NN
hvd.rsl868	3344	36	.	.	.
hvd.rsl868	3345	1	Green	Green	NNP
hvd.rsl868	3345	2	Tomato	Tomato	NNP
hvd.rsl868	3345	3	Mangoes.—Select	Mangoes.—Select	NNP
hvd.rsl868	3345	4	smooth	smooth	JJ
hvd.rsl868	3345	5	tomatoes	tomato	NNS
hvd.rsl868	3345	6	of	of	IN
hvd.rsl868	3345	7	good	good	JJ
hvd.rsl868	3345	8	shape	shape	NN
hvd.rsl868	3345	9	and	and	CC
hvd.rsl868	3345	10	showing	show	VBG
hvd.rsl868	3345	11	no	no	DT
hvd.rsl868	3345	12	signs	sign	NNS
hvd.rsl868	3345	13	of	of	IN
hvd.rsl868	3345	14	ripening	ripen	VBG
hvd.rsl868	3345	15	.	.	.
hvd.rsl868	3346	1	Cut	cut	VB
hvd.rsl868	3346	2	across	across	IN
hvd.rsl868	3346	3	one	one	CD
hvd.rsl868	3346	4	-	-	HYPH
hvd.rsl868	3346	5	fourth	fourth	NN
hvd.rsl868	3346	6	of	of	IN
hvd.rsl868	3346	7	the	the	DT
hvd.rsl868	3346	8	length	length	NN
hvd.rsl868	3346	9	below	below	IN
hvd.rsl868	3346	10	the	the	DT
hvd.rsl868	3346	11	stem	stem	NN
hvd.rsl868	3346	12	and	and	CC
hvd.rsl868	3346	13	carefully	carefully	RB
hvd.rsl868	3346	14	extract	extract	VB
hvd.rsl868	3346	15	the	the	DT
hvd.rsl868	3346	16	seeds	seed	NNS
hvd.rsl868	3346	17	and	and	CC
hvd.rsl868	3346	18	pulp	pulp	NN
hvd.rsl868	3346	19	.	.	.
hvd.rsl868	3347	1	Have	have	VBP
hvd.rsl868	3347	2	ready	ready	JJ
hvd.rsl868	3347	3	a	a	DT
hvd.rsl868	3347	4	filling	filling	NN
hvd.rsl868	3347	5	composed	compose	VBN
hvd.rsl868	3347	6	of	of	IN
hvd.rsl868	3347	7	two	two	CD
hvd.rsl868	3347	8	parts	part	NNS
hvd.rsl868	3347	9	finely	finely	RB
hvd.rsl868	3347	10	chopped	chop	VBN
hvd.rsl868	3347	11	cabbage	cabbage	NN
hvd.rsl868	3347	12	and	and	CC
hvd.rsl868	3347	13	one	one	CD
hvd.rsl868	3347	14	part	part	NN
hvd.rsl868	3347	15	onions	onion	NNS
hvd.rsl868	3347	16	,	,	,
hvd.rsl868	3347	17	also	also	RB
hvd.rsl868	3347	18	chopped	chop	VBD
hvd.rsl868	3347	19	fine	fine	RB
hvd.rsl868	3347	20	,	,	,
hvd.rsl868	3347	21	and	and	CC
hvd.rsl868	3347	22	season	season	NN
hvd.rsl868	3347	23	to	to	TO
hvd.rsl868	3347	24	taste	taste	VB
hvd.rsl868	3347	25	with	with	IN
hvd.rsl868	3347	26	celery	celery	NN
hvd.rsl868	3347	27	and	and	CC
hvd.rsl868	3347	28	mustard	mustard	NN
hvd.rsl868	3347	29	seeds	seed	NNS
hvd.rsl868	3347	30	,	,	,
hvd.rsl868	3347	31	pepper	pepper	NN
hvd.rsl868	3347	32	and	and	CC
hvd.rsl868	3347	33	sugar	sugar	NN
hvd.rsl868	3347	34	.	.	.
hvd.rsl868	3348	1	Fill	fill	VB
hvd.rsl868	3348	2	the	the	DT
hvd.rsl868	3348	3	tomato	tomato	NN
hvd.rsl868	3348	4	shells	shell	NNS
hvd.rsl868	3348	5	as	as	RB
hvd.rsl868	3348	6	full	full	JJ
hvd.rsl868	3348	7	as	as	IN
hvd.rsl868	3348	8	possible	possible	JJ
hvd.rsl868	3348	9	and	and	CC
hvd.rsl868	3348	10	tie	tie	VB
hvd.rsl868	3348	11	the	the	DT
hvd.rsl868	3348	12	tops	top	NNS
hvd.rsl868	3348	13	firmly	firmly	RB
hvd.rsl868	3348	14	on	on	RP
hvd.rsl868	3348	15	with	with	IN
hvd.rsl868	3348	16	strong	strong	JJ
hvd.rsl868	3348	17	cord	cord	NN
hvd.rsl868	3348	18	.	.	.
hvd.rsl868	3349	1	Let	let	VB
hvd.rsl868	3349	2	the	the	DT
hvd.rsl868	3349	3	mangoes	mango	NNS
hvd.rsl868	3349	4	lie	lie	VB
hvd.rsl868	3349	5	over	over	IN
hvd.rsl868	3349	6	night	night	NN
hvd.rsl868	3349	7	in	in	IN
hvd.rsl868	3349	8	very	very	RB
hvd.rsl868	3349	9	strong	strong	JJ
hvd.rsl868	3349	10	brine	brine	NN
hvd.rsl868	3349	11	,	,	,
hvd.rsl868	3349	12	then	then	RB
hvd.rsl868	3349	13	soak	soak	VB
hvd.rsl868	3349	14	them	-PRON-	PRP
hvd.rsl868	3349	15	for	for	IN
hvd.rsl868	3349	16	24	24	CD
hvd.rsl868	3349	17	hours	hour	NNS
hvd.rsl868	3349	18	in	in	IN
hvd.rsl868	3349	19	weak	weak	JJ
hvd.rsl868	3349	20	vinegar	vinegar	NN
hvd.rsl868	3349	21	.	.	.
hvd.rsl868	3350	1	Pack	pack	VB
hvd.rsl868	3350	2	in	in	IN
hvd.rsl868	3350	3	a	a	DT
hvd.rsl868	3350	4	stone	stone	NN
hvd.rsl868	3350	5	jar	jar	NN
hvd.rsl868	3350	6	,	,	,
hvd.rsl868	3350	7	leaving	leave	VBG
hvd.rsl868	3350	8	plenty	plenty	NN
hvd.rsl868	3350	9	of	of	IN
hvd.rsl868	3350	10	space	space	NN
hvd.rsl868	3350	11	above	above	IN
hvd.rsl868	3350	12	them	-PRON-	PRP
hvd.rsl868	3350	13	,	,	,
hvd.rsl868	3350	14	and	and	CC
hvd.rsl868	3350	15	fill	fill	VB
hvd.rsl868	3350	16	the	the	DT
hvd.rsl868	3350	17	jar	jar	NN
hvd.rsl868	3350	18	with	with	IN
hvd.rsl868	3350	19	three	three	CD
hvd.rsl868	3350	20	parts	part	NNS
hvd.rsl868	3350	21	vinegar	vinegar	NN
hvd.rsl868	3350	22	to	to	IN
hvd.rsl868	3350	23	one	one	CD
hvd.rsl868	3350	24	part	part	NN
hvd.rsl868	3350	25	water	water	NN
hvd.rsl868	3350	26	,	,	,
hvd.rsl868	3350	27	sweetened	sweeten	VBN
hvd.rsl868	3350	28	to	to	IN
hvd.rsl868	3350	29	the	the	DT
hvd.rsl868	3350	30	taste	taste	NN
hvd.rsl868	3350	31	.	.	.
hvd.rsl868	3351	1	These	these	DT
hvd.rsl868	3351	2	mangoes	mango	NNS
hvd.rsl868	3351	3	may	may	MD
hvd.rsl868	3351	4	be	be	VB
hvd.rsl868	3351	5	made	make	VBN
hvd.rsl868	3351	6	either	either	CC
hvd.rsl868	3351	7	sweet	sweet	JJ
hvd.rsl868	3351	8	or	or	CC
hvd.rsl868	3351	9	sour	sour	JJ
hvd.rsl868	3351	10	as	as	IN
hvd.rsl868	3351	11	preferred	prefer	VBN
hvd.rsl868	3351	12	.	.	.
hvd.rsl868	3352	1	A	a	DT
hvd.rsl868	3352	2	few	few	JJ
hvd.rsl868	3352	3	pieces	piece	NNS
hvd.rsl868	3352	4	of	of	IN
hvd.rsl868	3352	5	horseradish	horseradish	NN
hvd.rsl868	3352	6	root	root	NN
hvd.rsl868	3352	7	will	will	MD
hvd.rsl868	3352	8	season	season	VB
hvd.rsl868	3352	9	and	and	CC
hvd.rsl868	3352	10	preserve	preserve	VB
hvd.rsl868	3352	11	the	the	DT
hvd.rsl868	3352	12	vinegar	vinegar	NN
hvd.rsl868	3352	13	.	.	.
hvd.rsl868	3353	1	Tomato	tomato	NN
hvd.rsl868	3353	2	soy	soy	NN
hvd.rsl868	3353	3	is	be	VBZ
hvd.rsl868	3353	4	made	make	VBN
hvd.rsl868	3353	5	with	with	IN
hvd.rsl868	3353	6	both	both	CC
hvd.rsl868	3353	7	green	green	JJ
hvd.rsl868	3353	8	and	and	CC
hvd.rsl868	3353	9	ripe	ripe	JJ
hvd.rsl868	3353	10	fruit	fruit	NN
hvd.rsl868	3353	11	.	.	.
hvd.rsl868	3354	1	The	the	DT
hvd.rsl868	3354	2	following	following	NN
hvd.rsl868	3354	3	is	be	VBZ
hvd.rsl868	3354	4	an	an	DT
hvd.rsl868	3354	5	excellent	excellent	JJ
hvd.rsl868	3354	6	tested	test	VBN
hvd.rsl868	3354	7	recipe	recipe	NN
hvd.rsl868	3354	8	for	for	IN
hvd.rsl868	3354	9	ripe	ripe	JJ
hvd.rsl868	3354	10	tomato	tomato	NN
hvd.rsl868	3354	11	soy	soy	NN
hvd.rsl868	3354	12	:	:	:
hvd.rsl868	3354	13	Peel	peel	VB
hvd.rsl868	3354	14	and	and	CC
hvd.rsl868	3354	15	chop	chop	VB
hvd.rsl868	3354	16	a	a	DT
hvd.rsl868	3354	17	peck	peck	NN
hvd.rsl868	3354	18	of	of	IN
hvd.rsl868	3354	19	ripe	ripe	JJ
hvd.rsl868	3354	20	tomatoes	tomato	NNS
hvd.rsl868	3354	21	until	until	IN
hvd.rsl868	3354	22	they	-PRON-	PRP
hvd.rsl868	3354	23	are	be	VBP
hvd.rsl868	3354	24	quite	quite	RB
hvd.rsl868	3354	25	fine	fine	JJ
hvd.rsl868	3354	26	.	.	.
hvd.rsl868	3355	1	Then	then	RB
hvd.rsl868	3355	2	put	put	VB
hvd.rsl868	3355	3	them	-PRON-	PRP
hvd.rsl868	3355	4	upon	upon	IN
hvd.rsl868	3355	5	the	the	DT
hvd.rsl868	3355	6	fire	fire	NN
hvd.rsl868	3355	7	in	in	IN
hvd.rsl868	3355	8	a	a	DT
hvd.rsl868	3355	9	preserving	preserve	VBG
hvd.rsl868	3355	10	kettle	kettle	NN
hvd.rsl868	3355	11	with	with	IN
hvd.rsl868	3355	12	a	a	DT
hvd.rsl868	3355	13	half	half	NN
hvd.rsl868	3355	14	a	a	DT
hvd.rsl868	3355	15	teacupful	teacupful	NN
hvd.rsl868	3355	16	of	of	IN
hvd.rsl868	3355	17	whole	whole	JJ
hvd.rsl868	3355	18	cloves	clove	NNS
hvd.rsl868	3355	19	;	;	:
hvd.rsl868	3355	20	the	the	DT
hvd.rsl868	3355	21	same	same	JJ
hvd.rsl868	3355	22	quantify	quantify	NN
hvd.rsl868	3355	23	of	of	IN
hvd.rsl868	3355	24	whole	whole	JJ
hvd.rsl868	3355	25	allspice	allspice	NN
hvd.rsl868	3355	26	;	;	:
hvd.rsl868	3355	27	a	a	DT
hvd.rsl868	3355	28	scant	scant	JJ
hvd.rsl868	3355	29	teacupful	teacupful	NN
hvd.rsl868	3355	30	of	of	IN
hvd.rsl868	3355	31	salt	salt	NN
hvd.rsl868	3355	32	;	;	:
hvd.rsl868	3355	33	a	a	DT
hvd.rsl868	3355	34	table-	table-	NN
hvd.rsl868	3355	35	spoonful	spoonful	NN
hvd.rsl868	3355	36	of	of	IN
hvd.rsl868	3355	37	black	black	JJ
hvd.rsl868	3355	38	pepper	pepper	NN
hvd.rsl868	3355	39	,	,	,
hvd.rsl868	3355	40	and	and	CC
hvd.rsl868	3355	41	three	three	CD
hvd.rsl868	3355	42	red	red	JJ
hvd.rsl868	3355	43	pepper	pepper	NN
hvd.rsl868	3355	44	and	and	CC
hvd.rsl868	3355	45	five	five	CD
hvd.rsl868	3355	46	onions	onion	NNS
hvd.rsl868	3355	47	,	,	,
hvd.rsl868	3355	48	all	all	DT
hvd.rsl868	3355	49	of	of	IN
hvd.rsl868	3355	50	which	which	WDT
hvd.rsl868	3355	51	have	have	VBP
hvd.rsl868	3355	52	been	be	VBN
hvd.rsl868	3355	53	chopped	chop	VBN
hvd.rsl868	3355	54	fine	fine	RB
hvd.rsl868	3355	55	.	.	.
hvd.rsl868	3356	1	Let	let	VB
hvd.rsl868	3356	2	the	the	DT
hvd.rsl868	3356	3	ingredients	ingredient	NNS
hvd.rsl868	3356	4	boil	boil	VB
hvd.rsl868	3356	5	together	together	RB
hvd.rsl868	3356	6	for	for	IN
hvd.rsl868	3356	7	fully	fully	RB
hvd.rsl868	3356	8	an	an	DT
hvd.rsl868	3356	9	hour	hour	NN
hvd.rsl868	3356	10	,	,	,
hvd.rsl868	3356	11	and	and	CC
hvd.rsl868	3356	12	immediately	immediately	RB
hvd.rsl868	3356	13	add	add	VB
hvd.rsl868	3356	14	a	a	DT
hvd.rsl868	3356	15	quart	quart	NN
hvd.rsl868	3356	16	of	of	IN
hvd.rsl868	3356	17	the	the	DT
hvd.rsl868	3356	18	best	good	JJS
hvd.rsl868	3356	19	cider	cider	NN
hvd.rsl868	3356	20	vinegar	vinegar	NN
hvd.rsl868	3356	21	.	.	.
hvd.rsl868	3357	1	When	when	WRB
hvd.rsl868	3357	2	the	the	DT
hvd.rsl868	3357	3	soy	soy	NN
hvd.rsl868	3357	4	has	have	VBZ
hvd.rsl868	3357	5	cooled	cool	VBN
hvd.rsl868	3357	6	sufficiently	sufficiently	RB
hvd.rsl868	3357	7	,	,	,
hvd.rsl868	3357	8	it	-PRON-	PRP
hvd.rsl868	3357	9	may	may	MD
hvd.rsl868	3357	10	be	be	VB
hvd.rsl868	3357	11	bottled	bottle	VBN
hvd.rsl868	3357	12	.	.	.
hvd.rsl868	3358	1	Green	Green	NNP
hvd.rsl868	3358	2	Tomato	Tomato	NNP
hvd.rsl868	3358	3	Soy.—One	soy.—one	NN
hvd.rsl868	3358	4	peck	peck	NN
hvd.rsl868	3358	5	green	green	JJ
hvd.rsl868	3358	6	tomatoes	tomato	NNS
hvd.rsl868	3358	7	;	;	:
hvd.rsl868	3358	8	one	one	CD
hvd.rsl868	3358	9	quart	quart	NN
hvd.rsl868	3358	10	onions	onion	NNS
hvd.rsl868	3358	11	,	,	,
hvd.rsl868	3358	12	salt	salt	NN
hvd.rsl868	3358	13	and	and	CC
hvd.rsl868	3358	14	vinegar	vinegar	NN
hvd.rsl868	3358	15	as	as	IN
hvd.rsl868	3358	16	desired	desire	VBN
hvd.rsl868	3358	17	;	;	:
hvd.rsl868	3358	18	one	one	CD
hvd.rsl868	3358	19	teaspoonful	teaspoonful	NN
hvd.rsl868	3358	20	ground	ground	NN
hvd.rsl868	3358	21	cloves	clove	NNS
hvd.rsl868	3358	22	;	;	:
hvd.rsl868	3358	23	one	one	CD
hvd.rsl868	3358	24	tea-	tea-	JJ
hvd.rsl868	3358	25	spoonful	spoonful	NN
hvd.rsl868	3358	26	ginger	ginger	NN
hvd.rsl868	3358	27	;	;	:
hvd.rsl868	3358	28	one	one	CD
hvd.rsl868	3358	29	teaspoonful	teaspoonful	NN
hvd.rsl868	3358	30	cinnamon	cinnamon	NN
hvd.rsl868	3358	31	;	;	:
hvd.rsl868	3358	32	the	the	DT
hvd.rsl868	3358	33	same	same	JJ
hvd.rsl868	3358	34	of	of	IN
hvd.rsl868	3358	35	black	black	JJ
hvd.rsl868	3358	36	pepper	pepper	NN
hvd.rsl868	3358	37	;	;	:
hvd.rsl868	3358	38	y2	y2	NN
hvd.rsl868	3358	39	teaspoonful	teaspoonful	NNP
hvd.rsl868	3358	40	red	red	JJ
hvd.rsl868	3358	41	pepper	pepper	NN
hvd.rsl868	3358	42	;	;	:
hvd.rsl868	3358	43	y2	y2	NNP
hvd.rsl868	3358	44	pound	pound	NNP
hvd.rsl868	3358	45	brown	brown	JJ
hvd.rsl868	3358	46	sugar	sugar	NN
hvd.rsl868	3358	47	;	;	:
hvd.rsl868	3358	48	half	half	PDT
hvd.rsl868	3358	49	a	a	DT
hvd.rsl868	3358	50	grated	grated	NN
hvd.rsl868	3358	51	nut-	nut-	NNP
hvd.rsl868	3358	52	meg	meg	NNS
hvd.rsl868	3358	53	.	.	.
hvd.rsl868	3359	1	Wash	wash	VB
hvd.rsl868	3359	2	the	the	DT
hvd.rsl868	3359	3	tomatoes	tomato	NNS
hvd.rsl868	3359	4	and	and	CC
hvd.rsl868	3359	5	cut	cut	VBD
hvd.rsl868	3359	6	in	in	IN
hvd.rsl868	3359	7	slices	slice	NNS
hvd.rsl868	3359	8	,	,	,
hvd.rsl868	3359	9	also	also	RB
hvd.rsl868	3359	10	the	the	DT
hvd.rsl868	3359	11	onions	onion	NNS
hvd.rsl868	3359	12	.	.	.
hvd.rsl868	3360	1	Place	place	VB
hvd.rsl868	3360	2	a	a	DT
hvd.rsl868	3360	3	layer	layer	NN
hvd.rsl868	3360	4	of	of	IN
hvd.rsl868	3360	5	tomatoes	tomato	NNS
hvd.rsl868	3360	6	and	and	CC
hvd.rsl868	3360	7	then	then	RB
hvd.rsl868	3360	8	sprinkle	sprinkle	VB
hvd.rsl868	3360	9	with	with	IN
hvd.rsl868	3360	10	salt	salt	NN
hvd.rsl868	3360	11	,	,	,
hvd.rsl868	3360	12	next	next	IN
hvd.rsl868	3360	13	a	a	DT
hvd.rsl868	3360	14	layer	layer	NN
hvd.rsl868	3360	15	of	of	IN
hvd.rsl868	3360	16	onions	onion	NNS
hvd.rsl868	3360	17	in	in	IN
hvd.rsl868	3360	18	the	the	DT
hvd.rsl868	3360	19	same	same	JJ
hvd.rsl868	3360	20	way	way	NN
hvd.rsl868	3360	21	—	—	:
hvd.rsl868	3360	22	until	until	IN
hvd.rsl868	3360	23	all	all	DT
hvd.rsl868	3360	24	are	be	VBP
hvd.rsl868	3360	25	done	do	VBN
hvd.rsl868	3360	26	.	.	.
hvd.rsl868	3361	1	Let	let	VB
hvd.rsl868	3361	2	stand	stand	VB
hvd.rsl868	3361	3	over	over	IN
hvd.rsl868	3361	4	night	night	NN
hvd.rsl868	3361	5	.	.	.
hvd.rsl868	3362	1	In	in	IN
hvd.rsl868	3362	2	the	the	DT
hvd.rsl868	3362	3	morn-	morn-	FW
hvd.rsl868	3362	4	ing	ing	DT
hvd.rsl868	3362	5	drain	drain	NN
hvd.rsl868	3362	6	well	well	RB
hvd.rsl868	3362	7	and	and	CC
hvd.rsl868	3362	8	then	then	RB
hvd.rsl868	3362	9	put	put	VB
hvd.rsl868	3362	10	on	on	IN
hvd.rsl868	3362	11	the	the	DT
hvd.rsl868	3362	12	stove	stove	NN
hvd.rsl868	3362	13	to	to	TO
hvd.rsl868	3362	14	cook	cook	VB
hvd.rsl868	3362	15	,	,	,
hvd.rsl868	3362	16	covering	cover	VBG
hvd.rsl868	3362	17	the	the	DT
hvd.rsl868	3362	18	prepara-	prepara-	JJ
hvd.rsl868	3362	19	tion	tion	NN
hvd.rsl868	3362	20	with	with	IN
hvd.rsl868	3362	21	vinegar	vinegar	NN
hvd.rsl868	3362	22	.	.	.
hvd.rsl868	3363	1	Add	add	VB
hvd.rsl868	3363	2	the	the	DT
hvd.rsl868	3363	3	spices	spice	NNS
hvd.rsl868	3363	4	and	and	CC
hvd.rsl868	3363	5	let	let	VB
hvd.rsl868	3363	6	it	-PRON-	PRP
hvd.rsl868	3363	7	boil	boil	VB
hvd.rsl868	3363	8	slowly	slowly	RB
hvd.rsl868	3363	9	together	together	RB
hvd.rsl868	3363	10	four	four	CD
hvd.rsl868	3363	11	or	or	CC
hvd.rsl868	3363	12	five	five	CD
hvd.rsl868	3363	13	hours	hour	NNS
hvd.rsl868	3363	14	;	;	:
hvd.rsl868	3363	15	then	then	RB
hvd.rsl868	3363	16	bottle	bottle	VB
hvd.rsl868	3363	17	hot	hot	JJ
hvd.rsl868	3363	18	,	,	,
hvd.rsl868	3363	19	leaving	leave	VBG
hvd.rsl868	3363	20	the	the	DT
hvd.rsl868	3363	21	covers	cover	NNS
hvd.rsl868	3363	22	off	off	IN
hvd.rsl868	3363	23	the	the	DT
hvd.rsl868	3363	24	jars	jar	NNS
hvd.rsl868	3363	25	till	till	IN
hvd.rsl868	3363	26	the	the	DT
hvd.rsl868	3363	27	next	next	JJ
hvd.rsl868	3363	28	day	day	NN
hvd.rsl868	3363	29	.	.	.
hvd.rsl868	3364	1	Tomato	tomato	NN
hvd.rsl868	3364	2	Mustard.—To	mustard.—to	CD
hvd.rsl868	3364	3	one	one	CD
hvd.rsl868	3364	4	peck	peck	NN
hvd.rsl868	3364	5	of	of	IN
hvd.rsl868	3364	6	ripe	ripe	JJ
hvd.rsl868	3364	7	tomatoes	tomato	NNS
hvd.rsl868	3364	8	add	add	VB
hvd.rsl868	3364	9	two	two	CD
hvd.rsl868	3364	10	teaspoon-	teaspoon-	NN
hvd.rsl868	3364	11	fuls	fuls	NN
hvd.rsl868	3364	12	of	of	IN
hvd.rsl868	3364	13	salt	salt	NN
hvd.rsl868	3364	14	and	and	CC
hvd.rsl868	3364	15	stew	stew	NN
hvd.rsl868	3364	16	half	half	PDT
hvd.rsl868	3364	17	an	an	DT
hvd.rsl868	3364	18	hour	hour	NN
hvd.rsl868	3364	19	;	;	:
hvd.rsl868	3364	20	then	then	RB
hvd.rsl868	3364	21	pass	pass	VB
hvd.rsl868	3364	22	through	through	IN
hvd.rsl868	3364	23	a	a	DT
hvd.rsl868	3364	24	sieve	sieve	NN
hvd.rsl868	3364	25	.	.	.
hvd.rsl868	3365	1	Add	add	VB
hvd.rsl868	3365	2	two	two	CD
hvd.rsl868	3365	3	dessertspoonfuls	dessertspoonful	NNS
hvd.rsl868	3365	4	of	of	IN
hvd.rsl868	3365	5	finely	finely	RB
hvd.rsl868	3365	6	chopped	chop	VBN
hvd.rsl868	3365	7	onions	onion	NNS
hvd.rsl868	3365	8	,	,	,
hvd.rsl868	3365	9	one	one	CD
hvd.rsl868	3365	10	dessertspoonful	dessertspoonful	NN
hvd.rsl868	3365	11	each	each	DT
hvd.rsl868	3365	12	of	of	IN
hvd.rsl868	3365	13	whole	whole	JJ
hvd.rsl868	3365	14	pepper	pepper	NN
hvd.rsl868	3365	15	,	,	,
hvd.rsl868	3365	16	allspice	allspice	NN
hvd.rsl868	3365	17	and	and	CC
hvd.rsl868	3365	18	cloves	clove	NNS
hvd.rsl868	3365	19	tied	tie	VBN
hvd.rsl868	3365	20	in	in	IN
hvd.rsl868	3365	21	a	a	DT
hvd.rsl868	3365	22	muslin	muslin	JJ
hvd.rsl868	3365	23	bag	bag	NN
hvd.rsl868	3365	24	,	,	,
hvd.rsl868	3365	25	and	and	CC
hvd.rsl868	3365	26	half	half	PDT
hvd.rsl868	3365	27	a	a	DT
hvd.rsl868	3365	28	teaspoonful	teaspoonful	NN
hvd.rsl868	3365	29	of	of	IN
hvd.rsl868	3365	30	cayenne	cayenne	NN
hvd.rsl868	3365	31	;	;	:
hvd.rsl868	3365	32	simmer	simmer	VB
hvd.rsl868	3365	33	down	down	RP
hvd.rsl868	3365	34	one	one	CD
hvd.rsl868	3365	35	-	-	HYPH
hvd.rsl868	3365	36	third	third	NN
hvd.rsl868	3365	37	,	,	,
hvd.rsl868	3365	38	then	then	RB
hvd.rsl868	3365	39	stir	stir	VB
hvd.rsl868	3365	40	in	in	IN
hvd.rsl868	3365	41	a	a	DT
hvd.rsl868	3365	42	tea-	tea-	NN
hvd.rsl868	3365	43	176	176	CD
hvd.rsl868	3365	44	'	'	''
hvd.rsl868	3365	45	THE	the	DT
hvd.rsl868	3365	46	RURAL	rural	JJ
hvd.rsl868	3365	47	COOK	COOK	NNP
hvd.rsl868	3365	48	BOOK	book	NN
hvd.rsl868	3365	49	.	.	.
hvd.rsl868	3366	1	toes	toe	NNS
hvd.rsl868	3366	2	are	be	VBP
hvd.rsl868	3366	3	quite	quite	RB
hvd.rsl868	3366	4	cold	cold	JJ
hvd.rsl868	3366	5	,	,	,
hvd.rsl868	3366	6	reheat	reheat	VB
hvd.rsl868	3366	7	them	-PRON-	PRP
hvd.rsl868	3366	8	gently	gently	RB
hvd.rsl868	3366	9	in	in	IN
hvd.rsl868	3366	10	the	the	DT
hvd.rsl868	3366	11	syrup	syrup	NN
hvd.rsl868	3366	12	and	and	CC
hvd.rsl868	3366	13	again	again	RB
hvd.rsl868	3366	14	lift	lift	VB
hvd.rsl868	3366	15	them	-PRON-	PRP
hvd.rsl868	3366	16	out	out	RP
hvd.rsl868	3366	17	,	,	,
hvd.rsl868	3366	18	packing	pack	VBG
hvd.rsl868	3366	19	them	-PRON-	PRP
hvd.rsl868	3366	20	,	,	,
hvd.rsl868	3366	21	when	when	WRB
hvd.rsl868	3366	22	perfectly	perfectly	RB
hvd.rsl868	3366	23	cold	cold	JJ
hvd.rsl868	3366	24	,	,	,
hvd.rsl868	3366	25	in	in	IN
hvd.rsl868	3366	26	jars	jar	NNS
hvd.rsl868	3366	27	,	,	,
hvd.rsl868	3366	28	pouring	pour	VBG
hvd.rsl868	3366	29	the	the	DT
hvd.rsl868	3366	30	thick	thick	JJ
hvd.rsl868	3366	31	syrup	syrup	NN
hvd.rsl868	3366	32	(	(	-LRB-
hvd.rsl868	3366	33	also	also	RB
hvd.rsl868	3366	34	quite	quite	RB
hvd.rsl868	3366	35	cold	cold	JJ
hvd.rsl868	3366	36	)	)	-RRB-
hvd.rsl868	3366	37	over	over	IN
hvd.rsl868	3366	38	them	-PRON-	PRP
hvd.rsl868	3366	39	,	,	,
hvd.rsl868	3366	40	and	and	CC
hvd.rsl868	3366	41	cover	cover	VBP
hvd.rsl868	3366	42	tight	tight	JJ
hvd.rsl868	3366	43	.	.	.
hvd.rsl868	3367	1	Virginia	Virginia	NNP
hvd.rsl868	3367	2	Pickle.—-Th"is	Pickle.—-Th"is	NNP
hvd.rsl868	3367	3	is	be	VBZ
hvd.rsl868	3367	4	uncooked	uncooked	JJ
hvd.rsl868	3367	5	.	.	.
hvd.rsl868	3368	1	In	in	IN
hvd.rsl868	3368	2	a	a	DT
hvd.rsl868	3368	3	three	three	CD
hvd.rsl868	3368	4	-	-	HYPH
hvd.rsl868	3368	5	gallon	gallon	NN
hvd.rsl868	3368	6	jar	jar	NN
hvd.rsl868	3368	7	mix	mix	VB
hvd.rsl868	3368	8	one	one	CD
hvd.rsl868	3368	9	gallon	gallon	NN
hvd.rsl868	3368	10	of	of	IN
hvd.rsl868	3368	11	strong	strong	JJ
hvd.rsl868	3368	12	vinegar	vinegar	NN
hvd.rsl868	3368	13	,	,	,
hvd.rsl868	3368	14	one	one	CD
hvd.rsl868	3368	15	-	-	HYPH
hvd.rsl868	3368	16	half	half	NN
hvd.rsl868	3368	17	pint	pint	NN
hvd.rsl868	3368	18	of	of	IN
hvd.rsl868	3368	19	salt	salt	NN
hvd.rsl868	3368	20	,	,	,
hvd.rsl868	3368	21	three	three	CD
hvd.rsl868	3368	22	pounds	pound	NNS
hvd.rsl868	3368	23	of	of	IN
hvd.rsl868	3368	24	brown	brown	JJ
hvd.rsl868	3368	25	sugar	sugar	NN
hvd.rsl868	3368	26	,	,	,
hvd.rsl868	3368	27	two	two	CD
hvd.rsl868	3368	28	ounces	ounce	NNS
hvd.rsl868	3368	29	each	each	DT
hvd.rsl868	3368	30	of	of	IN
hvd.rsl868	3368	31	black	black	JJ
hvd.rsl868	3368	32	pepper	pepper	NN
hvd.rsl868	3368	33	,	,	,
hvd.rsl868	3368	34	brown	brown	JJ
hvd.rsl868	3368	35	ginger	ginger	NN
hvd.rsl868	3368	36	,	,	,
hvd.rsl868	3368	37	celery	celery	NN
hvd.rsl868	3368	38	seed	seed	NN
hvd.rsl868	3368	39	,	,	,
hvd.rsl868	3368	40	mus-	mus-	CC
hvd.rsl868	3368	41	tard	tard	NN
hvd.rsl868	3368	42	seed	seed	NN
hvd.rsl868	3368	43	,	,	,
hvd.rsl868	3368	44	mace	mace	NN
hvd.rsl868	3368	45	,	,	,
hvd.rsl868	3368	46	cloves	clove	NNS
hvd.rsl868	3368	47	,	,	,
hvd.rsl868	3368	48	horseradish	horseradish	NN
hvd.rsl868	3368	49	and	and	CC
hvd.rsl868	3368	50	allspice	allspice	NN
hvd.rsl868	3368	51	,	,	,
hvd.rsl868	3368	52	one	one	CD
hvd.rsl868	3368	53	-	-	HYPH
hvd.rsl868	3368	54	half	half	NN
hvd.rsl868	3368	55	box	box	NN
hvd.rsl868	3368	56	of	of	IN
hvd.rsl868	3368	57	ground	ground	NN
hvd.rsl868	3368	58	mustard	mustard	NN
hvd.rsl868	3368	59	,	,	,
hvd.rsl868	3368	60	a	a	DT
hvd.rsl868	3368	61	little	little	JJ
hvd.rsl868	3368	62	red	red	JJ
hvd.rsl868	3368	63	pepper	pepper	NN
hvd.rsl868	3368	64	and	and	CC
hvd.rsl868	3368	65	one	one	CD
hvd.rsl868	3368	66	-	-	HYPH
hvd.rsl868	3368	67	half	half	NN
hvd.rsl868	3368	68	dozen	dozen	NN
hvd.rsl868	3368	69	pepper	pepper	NN
hvd.rsl868	3368	70	pods	pod	NNS
hvd.rsl868	3368	71	.	.	.
hvd.rsl868	3369	1	Peel	peel	VB
hvd.rsl868	3369	2	three	three	CD
hvd.rsl868	3369	3	dozen	dozen	NN
hvd.rsl868	3369	4	onions	onion	NNS
hvd.rsl868	3369	5	and	and	CC
hvd.rsl868	3369	6	put	put	VBD
hvd.rsl868	3369	7	them	-PRON-	PRP
hvd.rsl868	3369	8	with	with	IN
hvd.rsl868	3369	9	fresh	fresh	JJ
hvd.rsl868	3369	10	cucumbers	cucumber	NNS
hvd.rsl868	3369	11	,	,	,
hvd.rsl868	3369	12	just	just	RB
hvd.rsl868	3369	13	from	from	IN
hvd.rsl868	3369	14	the	the	DT
hvd.rsl868	3369	15	vine	vine	NN
hvd.rsl868	3369	16	,	,	,
hvd.rsl868	3369	17	washed	wash	VBD
hvd.rsl868	3369	18	and	and	CC
hvd.rsl868	3369	19	wiped	wipe	VBD
hvd.rsl868	3369	20	dry	dry	JJ
hvd.rsl868	3369	21	,	,	,
hvd.rsl868	3369	22	into	into	IN
hvd.rsl868	3369	23	the	the	DT
hvd.rsl868	3369	24	spiced	spiced	JJ
hvd.rsl868	3369	25	vinegar	vinegar	NN
hvd.rsl868	3369	26	,	,	,
hvd.rsl868	3369	27	using	use	VBG
hvd.rsl868	3369	28	enough	enough	JJ
hvd.rsl868	3369	29	cucumbers	cucumber	NNS
hvd.rsl868	3369	30	to	to	TO
hvd.rsl868	3369	31	fill	fill	VB
hvd.rsl868	3369	32	the	the	DT
hvd.rsl868	3369	33	jar	jar	NN
hvd.rsl868	3369	34	.	.	.
hvd.rsl868	3370	1	Agitate	agitate	VB
hvd.rsl868	3370	2	the	the	DT
hvd.rsl868	3370	3	pickles	pickle	NNS
hvd.rsl868	3370	4	every	every	DT
hvd.rsl868	3370	5	other	other	JJ
hvd.rsl868	3370	6	morning	morning	NN
hvd.rsl868	3370	7	for	for	IN
hvd.rsl868	3370	8	several	several	JJ
hvd.rsl868	3370	9	months	month	NNS
hvd.rsl868	3370	10	or	or	CC
hvd.rsl868	3370	11	until	until	IN
hvd.rsl868	3370	12	cool	cool	JJ
hvd.rsl868	3370	13	weather	weather	NN
hvd.rsl868	3370	14	comes	come	VBZ
hvd.rsl868	3370	15	.	.	.
hvd.rsl868	3371	1	Then	then	RB
hvd.rsl868	3371	2	add	add	VB
hvd.rsl868	3371	3	more	more	JJR
hvd.rsl868	3371	4	sugar	sugar	NN
hvd.rsl868	3371	5	until	until	IN
hvd.rsl868	3371	6	the	the	DT
hvd.rsl868	3371	7	pickles	pickle	NNS
hvd.rsl868	3371	8	have	have	VBP
hvd.rsl868	3371	9	a	a	DT
hvd.rsl868	3371	10	pleasant	pleasant	JJ
hvd.rsl868	3371	11	taste	taste	NN
hvd.rsl868	3371	12	.	.	.
hvd.rsl868	3372	1	Pickled	Pickled	NNP
hvd.rsl868	3372	2	Walnuts.—The	Walnuts.—The	NNP
hvd.rsl868	3372	3	walnuts	walnut	NNS
hvd.rsl868	3372	4	must	must	MD
hvd.rsl868	3372	5	be	be	VB
hvd.rsl868	3372	6	gathered	gather	VBN
hvd.rsl868	3372	7	while	while	IN
hvd.rsl868	3372	8	young	young	JJ
hvd.rsl868	3372	9	and	and	CC
hvd.rsl868	3372	10	green	green	JJ
hvd.rsl868	3372	11	,	,	,
hvd.rsl868	3372	12	and	and	CC
hvd.rsl868	3372	13	be	be	VB
hvd.rsl868	3372	14	laid	lay	VBN
hvd.rsl868	3372	15	in	in	IN
hvd.rsl868	3372	16	strong	strong	JJ
hvd.rsl868	3372	17	brine	brine	NN
hvd.rsl868	3372	18	.	.	.
hvd.rsl868	3373	1	Leave	leave	VB
hvd.rsl868	3373	2	them	-PRON-	PRP
hvd.rsl868	3373	3	in	in	IN
hvd.rsl868	3373	4	this	this	DT
hvd.rsl868	3373	5	for	for	IN
hvd.rsl868	3373	6	a	a	DT
hvd.rsl868	3373	7	week	week	NN
hvd.rsl868	3373	8	,	,	,
hvd.rsl868	3373	9	changing	change	VBG
hvd.rsl868	3373	10	it	-PRON-	PRP
hvd.rsl868	3373	11	every	every	DT
hvd.rsl868	3373	12	other	other	JJ
hvd.rsl868	3373	13	day	day	NN
hvd.rsl868	3373	14	.	.	.
hvd.rsl868	3374	1	Take	take	VB
hvd.rsl868	3374	2	them	-PRON-	PRP
hvd.rsl868	3374	3	out	out	RP
hvd.rsl868	3374	4	,	,	,
hvd.rsl868	3374	5	dry	dry	VB
hvd.rsl868	3374	6	them	-PRON-	PRP
hvd.rsl868	3374	7	between	between	IN
hvd.rsl868	3374	8	two	two	CD
hvd.rsl868	3374	9	cloths	cloth	NNS
hvd.rsl868	3374	10	and	and	CC
hvd.rsl868	3374	11	pierce	pierce	VB
hvd.rsl868	3374	12	each	each	DT
hvd.rsl868	3374	13	with	with	IN
hvd.rsl868	3374	14	a	a	DT
hvd.rsl868	3374	15	large	large	JJ
hvd.rsl868	3374	16	needle	needle	NN
hvd.rsl868	3374	17	.	.	.
hvd.rsl868	3375	1	Throw	throw	VB
hvd.rsl868	3375	2	them	-PRON-	PRP
hvd.rsl868	3375	3	into	into	IN
hvd.rsl868	3375	4	cold	cold	JJ
hvd.rsl868	3375	5	water	water	NN
hvd.rsl868	3375	6	and	and	CC
hvd.rsl868	3375	7	leave	leave	VB
hvd.rsl868	3375	8	them	-PRON-	PRP
hvd.rsl868	3375	9	several	several	JJ
hvd.rsl868	3375	10	hours	hour	NNS
hvd.rsl868	3375	11	before	before	IN
hvd.rsl868	3375	12	packing	pack	VBG
hvd.rsl868	3375	13	them	-PRON-	PRP
hvd.rsl868	3375	14	in	in	IN
hvd.rsl868	3375	15	small	small	JJ
hvd.rsl868	3375	16	jars	jar	NNS
hvd.rsl868	3375	17	and	and	CC
hvd.rsl868	3375	18	pouring	pour	VBG
hvd.rsl868	3375	19	over	over	RP
hvd.rsl868	3375	20	them	-PRON-	PRP
hvd.rsl868	3375	21	scalding	scald	VBG
hvd.rsl868	3375	22	hot	hot	JJ
hvd.rsl868	3375	23	seasoned	seasoned	JJ
hvd.rsl868	3375	24	vinegar	vinegar	NN
hvd.rsl868	3375	25	,	,	,
hvd.rsl868	3375	26	prepared	prepare	VBN
hvd.rsl868	3375	27	in	in	IN
hvd.rsl868	3375	28	the	the	DT
hvd.rsl868	3375	29	following	follow	VBG
hvd.rsl868	3375	30	proportions	proportion	NNS
hvd.rsl868	3375	31	:	:	:
hvd.rsl868	3375	32	Four	four	CD
hvd.rsl868	3375	33	quarts	quart	NNS
hvd.rsl868	3375	34	of	of	IN
hvd.rsl868	3375	35	vinegar	vinegar	NN
hvd.rsl868	3375	36	,	,	,
hvd.rsl868	3375	37	one	one	CD
hvd.rsl868	3375	38	cupful	cupful	NN
hvd.rsl868	3375	39	of	of	IN
hvd.rsl868	3375	40	sugar	sugar	NN
hvd.rsl868	3375	41	,	,	,
hvd.rsl868	3375	42	three	three	CD
hvd.rsl868	3375	43	dozen	dozen	NN
hvd.rsl868	3375	44	cloves	clove	NNS
hvd.rsl868	3375	45	,	,	,
hvd.rsl868	3375	46	three	three	CD
hvd.rsl868	3375	47	dozen	dozen	NN
hvd.rsl868	3375	48	black	black	JJ
hvd.rsl868	3375	49	peppers	pepper	NNS
hvd.rsl868	3375	50	,	,	,
hvd.rsl868	3375	51	18	18	CD
hvd.rsl868	3375	52	whole	whole	JJ
hvd.rsl868	3375	53	allspice	allspice	NN
hvd.rsl868	3375	54	and	and	CC
hvd.rsl868	3375	55	12	12	CD
hvd.rsl868	3375	56	blades	blade	NNS
hvd.rsl868	3375	57	of	of	IN
hvd.rsl868	3375	58	mace	mace	NN
hvd.rsl868	3375	59	boiled	boil	VBN
hvd.rsl868	3375	60	together	together	RB
hvd.rsl868	3375	61	for	for	IN
hvd.rsl868	3375	62	five	five	CD
hvd.rsl868	3375	63	minutes	minute	NNS
hvd.rsl868	3375	64	.	.	.
hvd.rsl868	3376	1	Yellow	Yellow	NNP
hvd.rsl868	3376	2	Mustard	Mustard	NNP
hvd.rsl868	3376	3	Pickle.—One	Pickle.—One	NNP
hvd.rsl868	3376	4	-	-	HYPH
hvd.rsl868	3376	5	half	half	NN
hvd.rsl868	3376	6	gallon	gallon	NN
hvd.rsl868	3376	7	vinegar	vinegar	NN
hvd.rsl868	3376	8	,	,	,
hvd.rsl868	3376	9	three	three	CD
hvd.rsl868	3376	10	dozen	dozen	NN
hvd.rsl868	3376	11	sliced	slice	VBN
hvd.rsl868	3376	12	cucumbers	cucumber	NNS
hvd.rsl868	3376	13	,	,	,
hvd.rsl868	3376	14	three	three	CD
hvd.rsl868	3376	15	dozen	dozen	NN
hvd.rsl868	3376	16	onions	onion	NNS
hvd.rsl868	3376	17	,	,	,
hvd.rsl868	3376	18	one	one	CD
hvd.rsl868	3376	19	tablespoonful	tablespoonful	NN
hvd.rsl868	3376	20	turmeric	turmeric	NN
hvd.rsl868	3376	21	,	,	,
hvd.rsl868	3376	22	one	one	CD
hvd.rsl868	3376	23	table-	table-	NN
hvd.rsl868	3376	24	spoon	spoon	NN
hvd.rsl868	3376	25	mustard	mustard	NN
hvd.rsl868	3376	26	,	,	,
hvd.rsl868	3376	27	one	one	CD
hvd.rsl868	3376	28	-	-	HYPH
hvd.rsl868	3376	29	half	half	NN
hvd.rsl868	3376	30	cup	cup	NN
hvd.rsl868	3376	31	each	each	DT
hvd.rsl868	3376	32	of	of	IN
hvd.rsl868	3376	33	sugar	sugar	NN
hvd.rsl868	3376	34	and	and	CC
hvd.rsl868	3376	35	flour	flour	NN
hvd.rsl868	3376	36	,	,	,
hvd.rsl868	3376	37	and	and	CC
hvd.rsl868	3376	38	one	one	CD
hvd.rsl868	3376	39	-	-	HYPH
hvd.rsl868	3376	40	third	third	NN
hvd.rsl868	3376	41	teaspoon	teaspoon	NN
hvd.rsl868	3376	42	of	of	IN
hvd.rsl868	3376	43	red	red	JJ
hvd.rsl868	3376	44	pepper	pepper	NN
hvd.rsl868	3376	45	.	.	.
hvd.rsl868	3377	1	Pare	pare	VB
hvd.rsl868	3377	2	and	and	CC
hvd.rsl868	3377	3	slice	slice	VB
hvd.rsl868	3377	4	cucumbers	cucumber	NNS
hvd.rsl868	3377	5	and	and	CC
hvd.rsl868	3377	6	onions	onion	NNS
hvd.rsl868	3377	7	,	,	,
hvd.rsl868	3377	8	cover	cover	VBP
hvd.rsl868	3377	9	with	with	IN
hvd.rsl868	3377	10	water	water	NN
hvd.rsl868	3377	11	,	,	,
hvd.rsl868	3377	12	add	add	VB
hvd.rsl868	3377	13	one	one	CD
hvd.rsl868	3377	14	-	-	HYPH
hvd.rsl868	3377	15	half	half	NN
hvd.rsl868	3377	16	cup	cup	NN
hvd.rsl868	3377	17	salt	salt	NN
hvd.rsl868	3377	18	and	and	CC
hvd.rsl868	3377	19	let	let	VB
hvd.rsl868	3377	20	stand	stand	VB
hvd.rsl868	3377	21	over	over	IN
hvd.rsl868	3377	22	night	night	NN
hvd.rsl868	3377	23	.	.	.
hvd.rsl868	3378	1	In	in	IN
hvd.rsl868	3378	2	the	the	DT
hvd.rsl868	3378	3	morning	morning	NN
hvd.rsl868	3378	4	drain	drain	VB
hvd.rsl868	3378	5	the	the	DT
hvd.rsl868	3378	6	cucumbers	cucumber	NNS
hvd.rsl868	3378	7	and	and	CC
hvd.rsl868	3378	8	onions	onion	NNS
hvd.rsl868	3378	9	;	;	,
hvd.rsl868	3378	10	put	put	VB
hvd.rsl868	3378	11	vinegar	vinegar	NN
hvd.rsl868	3378	12	on	on	IN
hvd.rsl868	3378	13	the	the	DT
hvd.rsl868	3378	14	stove	stove	NN
hvd.rsl868	3378	15	to	to	TO
hvd.rsl868	3378	16	boil	boil	VB
hvd.rsl868	3378	17	,	,	,
hvd.rsl868	3378	18	mix	mix	VB
hvd.rsl868	3378	19	the	the	DT
hvd.rsl868	3378	20	spices	spice	NNS
hvd.rsl868	3378	21	,	,	,
hvd.rsl868	3378	22	sugar	sugar	NN
hvd.rsl868	3378	23	and	and	CC
hvd.rsl868	3378	24	flour	flour	NN
hvd.rsl868	3378	25	in	in	IN
hvd.rsl868	3378	26	a	a	DT
hvd.rsl868	3378	27	little	little	JJ
hvd.rsl868	3378	28	cold	cold	JJ
hvd.rsl868	3378	29	vinegar	vinegar	NN
hvd.rsl868	3378	30	,	,	,
hvd.rsl868	3378	31	add	add	VB
hvd.rsl868	3378	32	to	to	IN
hvd.rsl868	3378	33	the	the	DT
hvd.rsl868	3378	34	boiling	boiling	NN
hvd.rsl868	3378	35	vinegar	vinegar	NN
hvd.rsl868	3378	36	and	and	CC
hvd.rsl868	3378	37	let	let	VB
hvd.rsl868	3378	38	boil	boil	VB
hvd.rsl868	3378	39	five	five	CD
hvd.rsl868	3378	40	minutes	minute	NNS
hvd.rsl868	3378	41	,	,	,
hvd.rsl868	3378	42	stirring	stir	VBG
hvd.rsl868	3378	43	constantly	constantly	RB
hvd.rsl868	3378	44	;	;	:
hvd.rsl868	3378	45	then	then	RB
hvd.rsl868	3378	46	put	put	VB
hvd.rsl868	3378	47	in	in	RP
hvd.rsl868	3378	48	cucumbers	cucumber	NNS
hvd.rsl868	3378	49	and	and	CC
hvd.rsl868	3378	50	onions	onion	NNS
hvd.rsl868	3378	51	,	,	,
hvd.rsl868	3378	52	boil	boil	VB
hvd.rsl868	3378	53	15	15	CD
hvd.rsl868	3378	54	minutes	minute	NNS
hvd.rsl868	3378	55	and	and	CC
hvd.rsl868	3378	56	seal	seal	VB
hvd.rsl868	3378	57	in	in	RP
hvd.rsl868	3378	58	jars	jar	NNS
hvd.rsl868	3378	59	while	while	IN
hvd.rsl868	3378	60	hot	hot	JJ
hvd.rsl868	3378	61	.	.	.
hvd.rsl868	3379	1	Vinegar	vinegar	NN
hvd.rsl868	3379	2	for	for	IN
hvd.rsl868	3379	3	Yellow	Yellow	NNP
hvd.rsl868	3379	4	Pickles.—This	Pickles.—This	NNP
hvd.rsl868	3379	5	may	may	MD
hvd.rsl868	3379	6	be	be	VB
hvd.rsl868	3379	7	used	use	VBN
hvd.rsl868	3379	8	for	for	IN
hvd.rsl868	3379	9	cucumbers	cucumber	NNS
hvd.rsl868	3379	10	,	,	,
hvd.rsl868	3379	11	to-	to-	NN
hvd.rsl868	3379	12	matoes	matoe	NNS
hvd.rsl868	3379	13	or	or	CC
hvd.rsl868	3379	14	any	any	DT
hvd.rsl868	3379	15	other	other	JJ
hvd.rsl868	3379	16	vegetable	vegetable	NN
hvd.rsl868	3379	17	desired	desire	VBN
hvd.rsl868	3379	18	.	.	.
hvd.rsl868	3380	1	Use	use	VB
hvd.rsl868	3380	2	one	one	CD
hvd.rsl868	3380	3	-	-	HYPH
hvd.rsl868	3380	4	half	half	NN
hvd.rsl868	3380	5	pound	pound	NN
hvd.rsl868	3380	6	of	of	IN
hvd.rsl868	3380	7	grated	grate	VBN
hvd.rsl868	3380	8	horseradish	horseradish	NN
hvd.rsl868	3380	9	,	,	,
hvd.rsl868	3380	10	one	one	CD
hvd.rsl868	3380	11	pound	pound	NN
hvd.rsl868	3380	12	of	of	IN
hvd.rsl868	3380	13	white	white	JJ
hvd.rsl868	3380	14	mustard	mustard	NN
hvd.rsl868	3380	15	seed	seed	NN
hvd.rsl868	3380	16	,	,	,
hvd.rsl868	3380	17	one	one	CD
hvd.rsl868	3380	18	-	-	HYPH
hvd.rsl868	3380	19	half	half	NN
hvd.rsl868	3380	20	pound	pound	NN
hvd.rsl868	3380	21	of	of	IN
hvd.rsl868	3380	22	black	black	JJ
hvd.rsl868	3380	23	mustard	mustard	NN
hvd.rsl868	3380	24	seed	seed	NN
hvd.rsl868	3380	25	,	,	,
hvd.rsl868	3380	26	one	one	CD
hvd.rsl868	3380	27	ounce	ounce	NN
hvd.rsl868	3380	28	each	each	DT
hvd.rsl868	3380	29	of	of	IN
hvd.rsl868	3380	30	mace	mace	NN
hvd.rsl868	3380	31	,	,	,
hvd.rsl868	3380	32	nutmegs	nutmeg	NNS
hvd.rsl868	3380	33	,	,	,
hvd.rsl868	3380	34	cloves	clove	NNS
hvd.rsl868	3380	35	,	,	,
hvd.rsl868	3380	36	allspice	allspice	NN
hvd.rsl868	3380	37	and	and	CC
hvd.rsl868	3380	38	ground	ground	NN
hvd.rsl868	3380	39	white	white	JJ
hvd.rsl868	3380	40	pepper	pepper	NN
hvd.rsl868	3380	41	,	,	,
hvd.rsl868	3380	42	two	two	CD
hvd.rsl868	3380	43	ounces	ounce	NNS
hvd.rsl868	3380	44	of	of	IN
hvd.rsl868	3380	45	turmeric	turmeric	NN
hvd.rsl868	3380	46	,	,	,
hvd.rsl868	3380	47	one	one	CD
hvd.rsl868	3380	48	-	-	HYPH
hvd.rsl868	3380	49	half	half	NN
hvd.rsl868	3380	50	cupful	cupful	NN
hvd.rsl868	3380	51	of	of	IN
hvd.rsl868	3380	52	ground	ground	NN
hvd.rsl868	3380	53	mustard	mustard	NN
hvd.rsl868	3380	54	,	,	,
hvd.rsl868	3380	55	two	two	CD
hvd.rsl868	3380	56	tablespoon	tablespoon	NN
hvd.rsl868	3380	57	fuls	fuls	NN
hvd.rsl868	3380	58	of	of	IN
hvd.rsl868	3380	59	celery	celery	NN
hvd.rsl868	3380	60	seed	seed	NN
hvd.rsl868	3380	61	,	,	,
hvd.rsl868	3380	62	four	four	CD
hvd.rsl868	3380	63	cloves	clove	NNS
hvd.rsl868	3380	64	of	of	IN
hvd.rsl868	3380	65	garlic	garlic	NN
hvd.rsl868	3380	66	,	,	,
hvd.rsl868	3380	67	one-	one-	JJ
hvd.rsl868	3380	68	quarter	quarter	NN
hvd.rsl868	3380	69	pound	pound	NN
hvd.rsl868	3380	70	of	of	IN
hvd.rsl868	3380	71	ground	ground	NN
hvd.rsl868	3380	72	ginger	ginger	NN
hvd.rsl868	3380	73	and	and	CC
hvd.rsl868	3380	74	two	two	CD
hvd.rsl868	3380	75	pounds	pound	NNS
hvd.rsl868	3380	76	of	of	IN
hvd.rsl868	3380	77	brown	brown	JJ
hvd.rsl868	3380	78	sugar	sugar	NN
hvd.rsl868	3380	79	.	.	.
hvd.rsl868	3381	1	Put	put	VB
hvd.rsl868	3381	2	in	in	RP
hvd.rsl868	3381	3	a	a	DT
hvd.rsl868	3381	4	three	three	CD
hvd.rsl868	3381	5	-	-	HYPH
hvd.rsl868	3381	6	gallon	gallon	NN
hvd.rsl868	3381	7	jar	jar	NN
hvd.rsl868	3381	8	with	with	IN
hvd.rsl868	3381	9	two	two	CD
hvd.rsl868	3381	10	gallons	gallon	NNS
hvd.rsl868	3381	11	of	of	IN
hvd.rsl868	3381	12	vinegar	vinegar	NN
hvd.rsl868	3381	13	.	.	.
hvd.rsl868	3382	1	Stir	stir	VB
hvd.rsl868	3382	2	frequently	frequently	RB
hvd.rsl868	3382	3	and	and	CC
hvd.rsl868	3382	4	let	let	VB
hvd.rsl868	3382	5	remain	remain	VB
hvd.rsl868	3382	6	for	for	IN
hvd.rsl868	3382	7	several	several	JJ
hvd.rsl868	3382	8	weeks	week	NNS
hvd.rsl868	3382	9	before	before	IN
hvd.rsl868	3382	10	using	use	VBG
hvd.rsl868	3382	11	.	.	.
hvd.rsl868	3383	1	This	this	DT
hvd.rsl868	3383	2	Will	Will	MD
hvd.rsl868	3383	3	keep	keep	VB
hvd.rsl868	3383	4	any	any	DT
hvd.rsl868	3383	5	length	length	NN
hvd.rsl868	3383	6	of	of	IN
hvd.rsl868	3383	7	time	time	NN
hvd.rsl868	3383	8	.	.	.
hvd.rsl868	3384	1	Half	half	JJ
hvd.rsl868	3384	2	quantity	quantity	NN
hvd.rsl868	3384	3	may	may	MD
hvd.rsl868	3384	4	be	be	VB
hvd.rsl868	3384	5	prepared	prepare	VBN
hvd.rsl868	3384	6	for	for	IN
hvd.rsl868	3384	7	the	the	DT
hvd.rsl868	3384	8	use	use	NN
hvd.rsl868	3384	9	of	of	IN
hvd.rsl868	3384	10	a	a	DT
hvd.rsl868	3384	11	small	small	JJ
hvd.rsl868	3384	12	family	family	NN
hvd.rsl868	3384	13	.	.	.
hvd.rsl868	3385	1	Corn	corn	NN
hvd.rsl868	3385	2	Vinegar.—A	Vinegar.—A	NNP
hvd.rsl868	3385	3	friend	friend	NN
hvd.rsl868	3385	4	says	say	VBZ
hvd.rsl868	3385	5	she	-PRON-	PRP
hvd.rsl868	3385	6	prefers	prefer	VBZ
hvd.rsl868	3385	7	this	this	DT
hvd.rsl868	3385	8	to	to	TO
hvd.rsl868	3385	9	cider	cider	NN
hvd.rsl868	3385	10	vinegar	vinegar	NN
hvd.rsl868	3385	11	:	:	:
hvd.rsl868	3385	12	One	one	CD
hvd.rsl868	3385	13	pint	pint	NN
hvd.rsl868	3385	14	corn	corn	NN
hvd.rsl868	3385	15	cut	cut	NN
hvd.rsl868	3385	16	from	from	IN
hvd.rsl868	3385	17	cob	cob	NN
hvd.rsl868	3385	18	;	;	:
hvd.rsl868	3385	19	one	one	CD
hvd.rsl868	3385	20	pint	pint	NN
hvd.rsl868	3385	21	of	of	IN
hvd.rsl868	3385	22	brown	brown	JJ
hvd.rsl868	3385	23	sugar	sugar	NN
hvd.rsl868	3385	24	or	or	CC
hvd.rsl868	3385	25	molasses	molasse	NNS
hvd.rsl868	3385	26	,	,	,
hvd.rsl868	3385	27	to	to	IN
hvd.rsl868	3385	28	THE	the	DT
hvd.rsl868	3385	29	RURAL	rural	JJ
hvd.rsl868	3385	30	COOK	COOK	NNP
hvd.rsl868	3385	31	BOOK	book	NN
hvd.rsl868	3385	32	.	.	.
hvd.rsl868	3386	1	179	179	CD
hvd.rsl868	3386	2	Cranberry	Cranberry	NNP
hvd.rsl868	3386	3	Catsup	Catsup	NNP
hvd.rsl868	3386	4	(	(	-LRB-
hvd.rsl868	3386	5	Good	Good	NNP
hvd.rsl868	3386	6	Housekeeping).—One	Housekeeping).—One	NNP
hvd.rsl868	3386	7	quart	quart	NN
hvd.rsl868	3386	8	of	of	IN
hvd.rsl868	3386	9	cranberries	cranberry	NNS
hvd.rsl868	3386	10	,	,	,
hvd.rsl868	3386	11	one	one	CD
hvd.rsl868	3386	12	cup	cup	NN
hvd.rsl868	3386	13	of	of	IN
hvd.rsl868	3386	14	water	water	NN
hvd.rsl868	3386	15	and	and	CC
hvd.rsl868	3386	16	two	two	CD
hvd.rsl868	3386	17	cups	cup	NNS
hvd.rsl868	3386	18	of	of	IN
hvd.rsl868	3386	19	vinegar	vinegar	NN
hvd.rsl868	3386	20	.	.	.
hvd.rsl868	3387	1	Tie	tie	VB
hvd.rsl868	3387	2	in	in	IN
hvd.rsl868	3387	3	a	a	DT
hvd.rsl868	3387	4	piece	piece	NN
hvd.rsl868	3387	5	of	of	IN
hvd.rsl868	3387	6	muslin	muslin	NN
hvd.rsl868	3387	7	a	a	DT
hvd.rsl868	3387	8	few	few	JJ
hvd.rsl868	3387	9	cloves	clove	NNS
hvd.rsl868	3387	10	,	,	,
hvd.rsl868	3387	11	three	three	CD
hvd.rsl868	3387	12	or	or	CC
hvd.rsl868	3387	13	four	four	CD
hvd.rsl868	3387	14	allspice	allspice	NN
hvd.rsl868	3387	15	,	,	,
hvd.rsl868	3387	16	about	about	IN
hvd.rsl868	3387	17	a	a	DT
hvd.rsl868	3387	18	dessertspoon	dessertspoon	NN
hvd.rsl868	3387	19	of	of	IN
hvd.rsl868	3387	20	broken	broken	JJ
hvd.rsl868	3387	21	cinna-	cinna-	XX
hvd.rsl868	3387	22	mon	mon	NNP
hvd.rsl868	3387	23	,	,	,
hvd.rsl868	3387	24	and	and	CC
hvd.rsl868	3387	25	some	some	DT
hvd.rsl868	3387	26	mace	mace	NN
hvd.rsl868	3387	27	.	.	.
hvd.rsl868	3388	1	Simmer	simmer	VB
hvd.rsl868	3388	2	all	all	DT
hvd.rsl868	3388	3	together	together	RB
hvd.rsl868	3388	4	in	in	IN
hvd.rsl868	3388	5	a	a	DT
hvd.rsl868	3388	6	preserving	preserve	VBG
hvd.rsl868	3388	7	kettle	kettle	NN
hvd.rsl868	3388	8	until	until	IN
hvd.rsl868	3388	9	the	the	DT
hvd.rsl868	3388	10	fruit	fruit	NN
hvd.rsl868	3388	11	is	be	VBZ
hvd.rsl868	3388	12	perfectly	perfectly	RB
hvd.rsl868	3388	13	soft	soft	JJ
hvd.rsl868	3388	14	.	.	.
hvd.rsl868	3389	1	Press	press	VB
hvd.rsl868	3389	2	through	through	IN
hvd.rsl868	3389	3	a	a	DT
hvd.rsl868	3389	4	colander	colander	NN
hvd.rsl868	3389	5	,	,	,
hvd.rsl868	3389	6	add	add	VB
hvd.rsl868	3389	7	one	one	CD
hvd.rsl868	3389	8	pound	pound	NN
hvd.rsl868	3389	9	of	of	IN
hvd.rsl868	3389	10	brown	brown	JJ
hvd.rsl868	3389	11	sugar	sugar	NN
hvd.rsl868	3389	12	,	,	,
hvd.rsl868	3389	13	simmer	simmer	VB
hvd.rsl868	3389	14	10	10	CD
hvd.rsl868	3389	15	minutes	minute	NNS
hvd.rsl868	3389	16	longer	long	RBR
hvd.rsl868	3389	17	,	,	,
hvd.rsl868	3389	18	and	and	CC
hvd.rsl868	3389	19	seal	seal	VB
hvd.rsl868	3389	20	.	.	.
hvd.rsl868	3390	1	This	this	DT
hvd.rsl868	3390	2	recipe	recipe	NN
hvd.rsl868	3390	3	will	will	MD
hvd.rsl868	3390	4	make	make	VB
hvd.rsl868	3390	5	iz	iz	NNP
hvd.rsl868	3390	6	most	most	RBS
hvd.rsl868	3390	7	delicious	delicious	JJ
hvd.rsl868	3390	8	catsup	catsup	NN
hvd.rsl868	3390	9	,	,	,
hvd.rsl868	3390	10	and	and	CC
hvd.rsl868	3390	11	one	one	CD
hvd.rsl868	3390	12	conveniently	conveniently	RB
hvd.rsl868	3390	13	made	make	VBN
hvd.rsl868	3390	14	in	in	IN
hvd.rsl868	3390	15	small	small	JJ
hvd.rsl868	3390	16	quantities	quantity	NNS
hvd.rsl868	3390	17	at	at	IN
hvd.rsl868	3390	18	any	any	DT
hvd.rsl868	3390	19	time	time	NN
hvd.rsl868	3390	20	throughout	throughout	IN
hvd.rsl868	3390	21	the	the	DT
hvd.rsl868	3390	22	Winter	Winter	NNP
hvd.rsl868	3390	23	.	.	.
hvd.rsl868	3391	1	Cucumber	cucumber	NN
hvd.rsl868	3391	2	Catsup.—For	Catsup.—For	VBD
hvd.rsl868	3391	3	a	a	DT
hvd.rsl868	3391	4	small	small	JJ
hvd.rsl868	3391	5	quantity	quantity	NN
hvd.rsl868	3391	6	take	take	VB
hvd.rsl868	3391	7	12	12	CD
hvd.rsl868	3391	8	fine	fine	JJ
hvd.rsl868	3391	9	full	full	RB
hvd.rsl868	3391	10	-	-	HYPH
hvd.rsl868	3391	11	grown	grow	VBN
hvd.rsl868	3391	12	cucumbers	cucumber	NNS
hvd.rsl868	3391	13	and	and	CC
hvd.rsl868	3391	14	lay	lie	VBD
hvd.rsl868	3391	15	them	-PRON-	PRP
hvd.rsl868	3391	16	an	an	DT
hvd.rsl868	3391	17	hour	hour	NN
hvd.rsl868	3391	18	in	in	IN
hvd.rsl868	3391	19	cold	cold	JJ
hvd.rsl868	3391	20	water	water	NN
hvd.rsl868	3391	21	.	.	.
hvd.rsl868	3392	1	Then	then	RB
hvd.rsl868	3392	2	pare	pare	VB
hvd.rsl868	3392	3	them	-PRON-	PRP
hvd.rsl868	3392	4	and	and	CC
hvd.rsl868	3392	5	grate	grate	VB
hvd.rsl868	3392	6	them	-PRON-	PRP
hvd.rsl868	3392	7	down	down	RP
hvd.rsl868	3392	8	in	in	IN
hvd.rsl868	3392	9	a	a	DT
hvd.rsl868	3392	10	deep	deep	JJ
hvd.rsl868	3392	11	dish	dish	NN
hvd.rsl868	3392	12	.	.	.
hvd.rsl868	3393	1	Grate	grate	VB
hvd.rsl868	3393	2	also	also	RB
hvd.rsl868	3393	3	six	six	CD
hvd.rsl868	3393	4	small	small	JJ
hvd.rsl868	3393	5	onions	onion	NNS
hvd.rsl868	3393	6	and	and	CC
hvd.rsl868	3393	7	mix	mix	VB
hvd.rsl868	3393	8	them	-PRON-	PRP
hvd.rsl868	3393	9	with	with	IN
hvd.rsl868	3393	10	the	the	DT
hvd.rsl868	3393	11	grated	grate	VBN
hvd.rsl868	3393	12	cucumber	cucumber	NN
hvd.rsl868	3393	13	;	;	:
hvd.rsl868	3393	14	season	season	NN
hvd.rsl868	3393	15	the	the	DT
hvd.rsl868	3393	16	mixture	mixture	NN
hvd.rsl868	3393	17	to	to	IN
hvd.rsl868	3393	18	your	-PRON-	PRP$
hvd.rsl868	3393	19	taste	taste	NN
hvd.rsl868	3393	20	with	with	IN
hvd.rsl868	3393	21	pepper	pepper	NN
hvd.rsl868	3393	22	,	,	,
hvd.rsl868	3393	23	salt	salt	NN
hvd.rsl868	3393	24	and	and	CC
hvd.rsl868	3393	25	vinegar	vinegar	NN
hvd.rsl868	3393	26	,	,	,
hvd.rsl868	3393	27	making	make	VBG
hvd.rsl868	3393	28	it	-PRON-	PRP
hvd.rsl868	3393	29	of	of	IN
hvd.rsl868	3393	30	the	the	DT
hvd.rsl868	3393	31	consistency	consistency	NN
hvd.rsl868	3393	32	of	of	IN
hvd.rsl868	3393	33	jam	jam	NN
hvd.rsl868	3393	34	.	.	.
hvd.rsl868	3394	1	When	when	WRB
hvd.rsl868	3394	2	thoroughly	thoroughly	RB
hvd.rsl868	3394	3	mixed	mixed	JJ
hvd.rsl868	3394	4	put	put	VBD
hvd.rsl868	3394	5	it	-PRON-	PRP
hvd.rsl868	3394	6	in	in	IN
hvd.rsl868	3394	7	a	a	DT
hvd.rsl868	3394	8	glass	glass	NN
hvd.rsl868	3394	9	jar	jar	NN
hvd.rsl868	3394	10	,	,	,
hvd.rsl868	3394	11	cover	cover	VBP
hvd.rsl868	3394	12	closely	closely	RB
hvd.rsl868	3394	13	so	so	IN
hvd.rsl868	3394	14	that	that	IN
hvd.rsl868	3394	15	it	-PRON-	PRP
hvd.rsl868	3394	16	will	will	MD
hvd.rsl868	3394	17	be	be	VB
hvd.rsl868	3394	18	perfectly	perfectly	RB
hvd.rsl868	3394	19	air	air	NN
hvd.rsl868	3394	20	-	-	HYPH
hvd.rsl868	3394	21	tight	tight	NN
hvd.rsl868	3394	22	.	.	.
hvd.rsl868	3395	1	It	-PRON-	PRP
hvd.rsl868	3395	2	will	will	MD
hvd.rsl868	3395	3	be	be	VB
hvd.rsl868	3395	4	found	find	VBN
hvd.rsl868	3395	5	very	very	RB
hvd.rsl868	3395	6	nice	nice	JJ
hvd.rsl868	3395	7	to	to	TO
hvd.rsl868	3395	8	eat	eat	VB
hvd.rsl868	3395	9	with	with	IN
hvd.rsl868	3395	10	beef	beef	NN
hvd.rsl868	3395	11	or	or	CC
hvd.rsl868	3395	12	mutton	mutton	NN
hvd.rsl868	3395	13	,	,	,
hvd.rsl868	3395	14	(	(	-LRB-
hvd.rsl868	3395	15	L	l	NN
hvd.rsl868	3395	16	and	and	CC
hvd.rsl868	3395	17	if	if	IN
hvd.rsl868	3395	18	properly	properly	RB
hvd.rsl868	3395	19	made	make	VBN
hvd.rsl868	3395	20	and	and	CC
hvd.rsl868	3395	21	tightly	tightly	RB
hvd.rsl868	3395	22	covered	cover	VBN
hvd.rsl868	3395	23	it	-PRON-	PRP
hvd.rsl868	3395	24	will	will	MD
hvd.rsl868	3395	25	keep	keep	VB
hvd.rsl868	3395	26	well	well	RB
hvd.rsl868	3395	27	.	.	.
hvd.rsl868	3396	1	It	-PRON-	PRP
hvd.rsl868	3396	2	should	should	MD
hvd.rsl868	3396	3	be	be	VB
hvd.rsl868	3396	4	_	_	NNP
hvd.rsl868	3396	5	.-	.-	.
hvd.rsl868	3396	6	grated	grate	VBN
hvd.rsl868	3396	7	very	very	RB
hvd.rsl868	3396	8	fine	fine	JJ
hvd.rsl868	3396	9	,	,	,
hvd.rsl868	3396	10	and	and	CC
hvd.rsl868	3396	11	the	the	DT
hvd.rsl868	3396	12	vinegar	vinegar	NN
hvd.rsl868	3396	13	must	must	MD
hvd.rsl868	3396	14	be	be	VB
hvd.rsl868	3396	15	real	real	JJ
hvd.rsl868	3396	16	cider	cider	NN
hvd.rsl868	3396	17	vinegar	vinegar	NN
hvd.rsl868	3396	18	.	.	.
hvd.rsl868	3397	1	Ripe	ripe	JJ
hvd.rsl868	3397	2	_	_	NN
hvd.rsl868	3397	3	Cucumber	Cucumber	NNP
hvd.rsl868	3397	4	Catsup	catsup	NN
hvd.rsl868	3397	5	.	.	.
hvd.rsl868	3397	6	—	—	:
hvd.rsl868	3397	7	(	(	-LRB-
hvd.rsl868	3397	8	Some	some	DT
hvd.rsl868	3397	9	people	people	NNS
hvd.rsl868	3397	10	call	call	VBP
hvd.rsl868	3397	11	this	this	DT
hvd.rsl868	3397	12	a	a	DT
hvd.rsl868	3397	13	"	"	``
hvd.rsl868	3397	14	salad	salad	NN
hvd.rsl868	3397	15	,	,	,
hvd.rsl868	3397	16	"	"	''
hvd.rsl868	3397	17	but	but	CC
hvd.rsl868	3397	18	it	-PRON-	PRP
hvd.rsl868	3397	19	is	be	VBZ
hvd.rsl868	3397	20	-worth	-worth	VBG
hvd.rsl868	3397	21	making	making	NN
hvd.rsl868	3397	22	under	under	IN
hvd.rsl868	3397	23	any	any	DT
hvd.rsl868	3397	24	name	name	NN
hvd.rsl868	3397	25	.	.	.
hvd.rsl868	3397	26	)	)	-RRB-
hvd.rsl868	3398	1	Peel	peel	VB
hvd.rsl868	3398	2	12	12	CD
hvd.rsl868	3398	3	large	large	JJ
hvd.rsl868	3398	4	,	,	,
hvd.rsl868	3398	5	ripe	ripe	JJ
hvd.rsl868	3398	6	cucumbers	cucumber	NNS
hvd.rsl868	3398	7	;	;	:
hvd.rsl868	3398	8	remove	remove	VB
hvd.rsl868	3398	9	seeds	seed	NNS
hvd.rsl868	3398	10	and	and	CC
hvd.rsl868	3398	11	pulp	pulp	NN
hvd.rsl868	3398	12	;	;	:
hvd.rsl868	3398	13	chop	chop	VB
hvd.rsl868	3398	14	the	the	DT
hvd.rsl868	3398	15	solid	solid	JJ
hvd.rsl868	3398	16	meat	meat	NN
hvd.rsl868	3398	17	;	;	:
hvd.rsl868	3398	18	mix	mix	VB
hvd.rsl868	3398	19	with	with	IN
hvd.rsl868	3398	20	it	-PRON-	PRP
hvd.rsl868	3398	21	a	a	DT
hvd.rsl868	3398	22	cupful	cupful	NN
hvd.rsl868	3398	23	of	of	IN
hvd.rsl868	3398	24	salt	salt	NN
hvd.rsl868	3398	25	and	and	CC
hvd.rsl868	3398	26	hang	hang	VB
hvd.rsl868	3398	27	in	in	IN
hvd.rsl868	3398	28	bag	bag	NN
hvd.rsl868	3398	29	to	to	TO
hvd.rsl868	3398	30	drain	drain	VB
hvd.rsl868	3398	31	.	.	.
hvd.rsl868	3399	1	Chop	chop	VB
hvd.rsl868	3399	2	12	12	CD
hvd.rsl868	3399	3	large	large	JJ
hvd.rsl868	3399	4	onions	onion	NNS
hvd.rsl868	3399	5	and	and	CC
hvd.rsl868	3399	6	six	six	CD
hvd.rsl868	3399	7	peppers	pepper	NNS
hvd.rsl868	3399	8	and	and	CC
hvd.rsl868	3399	9	mix	mix	VB
hvd.rsl868	3399	10	with	with	IN
hvd.rsl868	3399	11	the	the	DT
hvd.rsl868	3399	12	cucumbers	cucumber	NNS
hvd.rsl868	3399	13	.	.	.
hvd.rsl868	3400	1	Mix	mix	VB
hvd.rsl868	3400	2	together	together	RB
hvd.rsl868	3400	3	one	one	CD
hvd.rsl868	3400	4	-	-	HYPH
hvd.rsl868	3400	5	fourth	fourth	JJ
hvd.rsl868	3400	6	pound	pound	NN
hvd.rsl868	3400	7	white	white	JJ
hvd.rsl868	3400	8	mustard	mustard	NN
hvd.rsl868	3400	9	seed	seed	NN
hvd.rsl868	3400	10	;	;	:
hvd.rsl868	3400	11	one	one	CD
hvd.rsl868	3400	12	-	-	HYPH
hvd.rsl868	3400	13	half	half	NN
hvd.rsl868	3400	14	cupful	cupful	JJ
hvd.rsl868	3400	15	celery	celery	NN
hvd.rsl868	3400	16	seed	seed	NN
hvd.rsl868	3400	17	,	,	,
hvd.rsl868	3400	18	and	and	CC
hvd.rsl868	3400	19	one	one	CD
hvd.rsl868	3400	20	cupful	cupful	NN
hvd.rsl868	3400	21	of	of	IN
hvd.rsl868	3400	22	sugar	sugar	NN
hvd.rsl868	3400	23	.	.	.
hvd.rsl868	3401	1	Mix	Mix	NNP
hvd.rsl868	3401	2	_	_	NNP
hvd.rsl868	3401	3	4J£-together	4j£-together	CD
hvd.rsl868	3401	4	;	;	:
hvd.rsl868	3401	5	cover	cover	VB
hvd.rsl868	3401	6	with	with	IN
hvd.rsl868	3401	7	cold	cold	JJ
hvd.rsl868	3401	8	vinegar	vinegar	NN
hvd.rsl868	3401	9	;	;	:
hvd.rsl868	3401	10	put	put	VBN
hvd.rsl868	3401	11	in	in	RP
hvd.rsl868	3401	12	cans	can	NNS
hvd.rsl868	3401	13	and	and	CC
hvd.rsl868	3401	14	fix	fix	VB
hvd.rsl868	3401	15	tops	top	NNS
hvd.rsl868	3401	16	firmly	firmly	RB
hvd.rsl868	3401	17	.	.	.
hvd.rsl868	3402	1	The	the	DT
hvd.rsl868	3402	2	above	above	JJ
hvd.rsl868	3402	3	,	,	,
hvd.rsl868	3402	4	or	or	CC
hvd.rsl868	3402	5	?	?	.
hvd.rsl868	3403	1	any	any	DT
hvd.rsl868	3403	2	similar	similar	JJ
hvd.rsl868	3403	3	preparations	preparation	NNS
hvd.rsl868	3403	4	should	should	MD
hvd.rsl868	3403	5	be	be	VB
hvd.rsl868	3403	6	kept	keep	VBN
hvd.rsl868	3403	7	in	in	IN
hvd.rsl868	3403	8	a	a	DT
hvd.rsl868	3403	9	dark	dark	JJ
hvd.rsl868	3403	10	,	,	,
hvd.rsl868	3403	11	cool	cool	JJ
hvd.rsl868	3403	12	place	place	NN
hvd.rsl868	3403	13	.	.	.
hvd.rsl868	3404	1	If	if	IN
hvd.rsl868	3404	2	the	the	DT
hvd.rsl868	3404	3	darkness	darkness	NN
hvd.rsl868	3404	4	is	be	VBZ
hvd.rsl868	3404	5	not	not	RB
hvd.rsl868	3404	6	available	available	JJ
hvd.rsl868	3404	7	,	,	,
hvd.rsl868	3404	8	wrap	wrap	VB
hvd.rsl868	3404	9	the	the	DT
hvd.rsl868	3404	10	cans	can	NNS
hvd.rsl868	3404	11	with	with	IN
hvd.rsl868	3404	12	papers	paper	NNS
hvd.rsl868	3404	13	.	.	.
hvd.rsl868	3405	1	Cooked	cooked	JJ
hvd.rsl868	3405	2	Cucumber	Cucumber	NNP
hvd.rsl868	3405	3	Catsup.—Choose	Catsup.—Choose	NNP
hvd.rsl868	3405	4	large	large	JJ
hvd.rsl868	3405	5	,	,	,
hvd.rsl868	3405	6	nearly	nearly	RB
hvd.rsl868	3405	7	ripe	ripe	JJ
hvd.rsl868	3405	8	cucumbers	cucumber	NNS
hvd.rsl868	3405	9	;	;	:
hvd.rsl868	3405	10	pare	pare	VB
hvd.rsl868	3405	11	,	,	,
hvd.rsl868	3405	12	reject	reject	VB
hvd.rsl868	3405	13	seeds	seed	NNS
hvd.rsl868	3405	14	,	,	,
hvd.rsl868	3405	15	chop	chop	VB
hvd.rsl868	3405	16	very	very	RB
hvd.rsl868	3405	17	fine	fine	RB
hvd.rsl868	3405	18	and	and	CC
hvd.rsl868	3405	19	measure	measure	NN
hvd.rsl868	3405	20	.	.	.
hvd.rsl868	3406	1	Allow	allow	VB
hvd.rsl868	3406	2	one	one	CD
hvd.rsl868	3406	3	teaspoonful	teaspoonful	NN
hvd.rsl868	3406	4	of	of	IN
hvd.rsl868	3406	5	salt	salt	NN
hvd.rsl868	3406	6	for	for	IN
hvd.rsl868	3406	7	every	every	DT
hvd.rsl868	3406	8	pint	pint	NN
hvd.rsl868	3406	9	of	of	IN
hvd.rsl868	3406	10	pulp	pulp	NN
hvd.rsl868	3406	11	,	,	,
hvd.rsl868	3406	12	sprinkle	sprinkle	VB
hvd.rsl868	3406	13	with	with	IN
hvd.rsl868	3406	14	same	same	JJ
hvd.rsl868	3406	15	and	and	CC
hvd.rsl868	3406	16	drain	drain	VB
hvd.rsl868	3406	17	through	through	IN
hvd.rsl868	3406	18	a	a	DT
hvd.rsl868	3406	19	colander	colander	NN
hvd.rsl868	3406	20	for	for	IN
hvd.rsl868	3406	21	six	six	CD
hvd.rsl868	3406	22	hours	hour	NNS
hvd.rsl868	3406	23	.	.	.
hvd.rsl868	3407	1	For	for	IN
hvd.rsl868	3407	2	every	every	DT
hvd.rsl868	3407	3	quart	quart	NN
hvd.rsl868	3407	4	of	of	IN
hvd.rsl868	3407	5	cucumber	cucumber	NN
hvd.rsl868	3407	6	allow	allow	VBP
hvd.rsl868	3407	7	two	two	CD
hvd.rsl868	3407	8	cups	cup	NNS
hvd.rsl868	3407	9	of	of	IN
hvd.rsl868	3407	10	cider	cider	NN
hvd.rsl868	3407	11	vinegar	vinegar	NN
hvd.rsl868	3407	12	,	,	,
hvd.rsl868	3407	13	four	four	CD
hvd.rsl868	3407	14	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	3407	15	of	of	IN
hvd.rsl868	3407	16	grated	grate	VBN
hvd.rsl868	3407	17	horseradish	horseradish	NN
hvd.rsl868	3407	18	,	,	,
hvd.rsl868	3407	19	one	one	CD
hvd.rsl868	3407	20	tablespoonful	tablespoonful	NN
hvd.rsl868	3407	21	each	each	DT
hvd.rsl868	3407	22	of	of	IN
hvd.rsl868	3407	23	white	white	JJ
hvd.rsl868	3407	24	mustard	mustard	NN
hvd.rsl868	3407	25	seed	seed	NN
hvd.rsl868	3407	26	and	and	CC
hvd.rsl868	3407	27	minced	mince	VBD
hvd.rsl868	3407	28	red	red	JJ
hvd.rsl868	3407	29	pepper	pepper	NN
hvd.rsl868	3407	30	(	(	-LRB-
hvd.rsl868	3407	31	seeds	seed	NNS
hvd.rsl868	3407	32	rejected	reject	VBD
hvd.rsl868	3407	33	)	)	-RRB-
hvd.rsl868	3407	34	;	;	:
hvd.rsl868	3407	35	bring	bring	VB
hvd.rsl868	3407	36	vinegar	vinegar	NN
hvd.rsl868	3407	37	and	and	CC
hvd.rsl868	3407	38	flavoring	flavor	VBG
hvd.rsl868	3407	39	to	to	IN
hvd.rsl868	3407	40	a	a	DT
hvd.rsl868	3407	41	boil	boil	NN
hvd.rsl868	3407	42	,	,	,
hvd.rsl868	3407	43	skim	skim	VBP
hvd.rsl868	3407	44	thoroughly	thoroughly	RB
hvd.rsl868	3407	45	and	and	CC
hvd.rsl868	3407	46	set	set	VBN
hvd.rsl868	3407	47	aside	aside	RB
hvd.rsl868	3407	48	until	until	IN
hvd.rsl868	3407	49	perfectly	perfectly	RB
hvd.rsl868	3407	50	cold	cold	JJ
hvd.rsl868	3407	51	.	.	.
hvd.rsl868	3408	1	Then	then	RB
hvd.rsl868	3408	2	add	add	VB
hvd.rsl868	3408	3	the	the	DT
hvd.rsl868	3408	4	pulp	pulp	NN
hvd.rsl868	3408	5	to	to	IN
hvd.rsl868	3408	6	the	the	DT
hvd.rsl868	3408	7	vinegar	vinegar	NN
hvd.rsl868	3408	8	,	,	,
hvd.rsl868	3408	9	stir	stir	VB
hvd.rsl868	3408	10	well	well	RB
hvd.rsl868	3408	11	,	,	,
hvd.rsl868	3408	12	put	put	VBN
hvd.rsl868	3408	13	into	into	IN
hvd.rsl868	3408	14	pint	pint	NN
hvd.rsl868	3408	15	jars	jar	NNS
hvd.rsl868	3408	16	,	,	,
hvd.rsl868	3408	17	lay	lie	VBD
hvd.rsl868	3408	18	a	a	DT
hvd.rsl868	3408	19	nasturtium	nasturtium	NN
hvd.rsl868	3408	20	or	or	CC
hvd.rsl868	3408	21	horseradish	horseradish	NN
hvd.rsl868	3408	22	leaf	leaf	NN
hvd.rsl868	3408	23	over	over	IN
hvd.rsl868	3408	24	the	the	DT
hvd.rsl868	3408	25	top	top	NN
hvd.rsl868	3408	26	and	and	CC
hvd.rsl868	3408	27	seal	seal	NN
hvd.rsl868	3408	28	.	.	.
hvd.rsl868	3409	1	Keep	keep	VB
hvd.rsl868	3409	2	in	in	IN
hvd.rsl868	3409	3	a	a	DT
hvd.rsl868	3409	4	dark	dark	JJ
hvd.rsl868	3409	5	,	,	,
hvd.rsl868	3409	6	cool	cool	JJ
hvd.rsl868	3409	7	place	place	NN
hvd.rsl868	3409	8	.	.	.
hvd.rsl868	3410	1	.	.	.
hvd.rsl868	3411	1	Currant	Currant	NNP
hvd.rsl868	3411	2	Catsup.—To	Catsup.—To	VBD
hvd.rsl868	3411	3	five	five	CD
hvd.rsl868	3411	4	pounds	pound	NNS
hvd.rsl868	3411	5	of	of	IN
hvd.rsl868	3411	6	currants	currant	NNS
hvd.rsl868	3411	7	allow	allow	VBP
hvd.rsl868	3411	8	three	three	CD
hvd.rsl868	3411	9	pounds	pound	NNS
hvd.rsl868	3411	10	of	of	IN
hvd.rsl868	3411	11	sugar	sugar	NN
hvd.rsl868	3411	12	,	,	,
hvd.rsl868	3411	13	one	one	CD
hvd.rsl868	3411	14	tablespoon	tablespoon	NN
hvd.rsl868	3411	15	of	of	IN
hvd.rsl868	3411	16	cinnamon	cinnamon	NN
hvd.rsl868	3411	17	,	,	,
hvd.rsl868	3411	18	one	one	CD
hvd.rsl868	3411	19	tablespoonful	tablespoonful	NN
hvd.rsl868	3411	20	of	of	IN
hvd.rsl868	3411	21	cloves	clove	NNS
hvd.rsl868	3411	22	,	,	,
hvd.rsl868	3411	23	one	one	CD
hvd.rsl868	3411	24	tablespoonful	tablespoonful	NN
hvd.rsl868	3411	25	of	of	IN
hvd.rsl868	3411	26	allspice	allspice	NN
hvd.rsl868	3411	27	,	,	,
hvd.rsl868	3411	28	one	one	CD
hvd.rsl868	3411	29	teaspoonful	teaspoonful	NN
hvd.rsl868	3411	30	of	of	IN
hvd.rsl868	3411	31	black	black	JJ
hvd.rsl868	3411	32	pepper	pepper	NN
hvd.rsl868	3411	33	,	,	,
hvd.rsl868	3411	34	one	one	CD
hvd.rsl868	3411	35	teaspoonful	teaspoonful	NN
hvd.rsl868	3411	36	of	of	IN
hvd.rsl868	3411	37	salt	salt	NN
hvd.rsl868	3411	38	and	and	CC
hvd.rsl868	3411	39	half	half	PDT
hvd.rsl868	3411	40	a	a	DT
hvd.rsl868	3411	41	pint	pint	NN
hvd.rsl868	3411	42	of	of	IN
hvd.rsl868	3411	43	vinegar	vinegar	NN
hvd.rsl868	3411	44	.	.	.
hvd.rsl868	3412	1	Mash	mash	VB
hvd.rsl868	3412	2	the	the	DT
hvd.rsl868	3412	3	currants	currant	NNS
hvd.rsl868	3412	4	and	and	CC
hvd.rsl868	3412	5	rub	rub	VB
hvd.rsl868	3412	6	them	-PRON-	PRP
hvd.rsl868	3412	7	through	through	IN
hvd.rsl868	3412	8	a	a	DT
hvd.rsl868	3412	9	sieve	sieve	NN
hvd.rsl868	3412	10	;	;	:
hvd.rsl868	3412	11	then	then	RB
hvd.rsl868	3412	12	add	add	VB
hvd.rsl868	3412	13	the	the	DT
hvd.rsl868	3412	14	other	other	JJ
hvd.rsl868	3412	15	ingredients	ingredient	NNS
hvd.rsl868	3412	16	and	and	CC
hvd.rsl868	3412	17	boil	boil	VB
hvd.rsl868	3412	18	for	for	IN
hvd.rsl868	3412	19	twenty	twenty	CD
hvd.rsl868	3412	20	minutes	minute	NNS
hvd.rsl868	3412	21	.	.	.
hvd.rsl868	3413	1	Bottle	bottle	NN
hvd.rsl868	3413	2	as	as	IN
hvd.rsl868	3413	3	you	-PRON-	PRP
hvd.rsl868	3413	4	would	would	MD
hvd.rsl868	3413	5	tomato	tomato	VB
hvd.rsl868	3413	6	catsup	catsup	NN
hvd.rsl868	3413	7	.	.	.
hvd.rsl868	3414	1	THE	the	DT
hvd.rsl868	3414	2	RURAL	rural	JJ
hvd.rsl868	3414	3	COOK	COOK	NNP
hvd.rsl868	3414	4	BOOK	BOOK	NNP
hvd.rsl868	3414	5	.	.	.
hvd.rsl868	3415	1	181	181	CD
hvd.rsl868	3415	2	of	of	IN
hvd.rsl868	3415	3	cinnamon	cinnamon	NN
hvd.rsl868	3415	4	,	,	,
hvd.rsl868	3415	5	a	a	DT
hvd.rsl868	3415	6	half	half	JJ
hvd.rsl868	3415	7	teaspoonful	teaspoonful	NN
hvd.rsl868	3415	8	of	of	IN
hvd.rsl868	3415	9	allspice	allspice	NN
hvd.rsl868	3415	10	and	and	CC
hvd.rsl868	3415	11	one	one	CD
hvd.rsl868	3415	12	of	of	IN
hvd.rsl868	3415	13	ground	ground	NN
hvd.rsl868	3415	14	cloves	clove	NNS
hvd.rsl868	3415	15	;	;	:
hvd.rsl868	3415	16	simmer	simmer	VB
hvd.rsl868	3415	17	gently	gently	RB
hvd.rsl868	3415	18	until	until	IN
hvd.rsl868	3415	19	as	as	RB
hvd.rsl868	3415	20	thick	thick	JJ
hvd.rsl868	3415	21	as	as	IN
hvd.rsl868	3415	22	tomato	tomato	NN
hvd.rsl868	3415	23	catsup	catsup	NN
hvd.rsl868	3415	24	;	;	:
hvd.rsl868	3415	25	then	then	RB
hvd.rsl868	3415	26	bottle	bottle	NN
hvd.rsl868	3415	27	and	and	CC
hvd.rsl868	3415	28	cork	cork	NN
hvd.rsl868	3415	29	.	.	.
hvd.rsl868	3416	1	Peach	Peach	NNP
hvd.rsl868	3416	2	Catsup.—Pare	Catsup.—Pare	NNP
hvd.rsl868	3416	3	and	and	CC
hvd.rsl868	3416	4	quarter	quarter	NN
hvd.rsl868	3416	5	one	one	CD
hvd.rsl868	3416	6	peck	peck	NN
hvd.rsl868	3416	7	of	of	IN
hvd.rsl868	3416	8	firm	firm	JJ
hvd.rsl868	3416	9	,	,	,
hvd.rsl868	3416	10	ripe	ripe	JJ
hvd.rsl868	3416	11	peaches	peach	NNS
hvd.rsl868	3416	12	;	;	:
hvd.rsl868	3416	13	add	add	VB
hvd.rsl868	3416	14	one	one	CD
hvd.rsl868	3416	15	pint	pint	NN
hvd.rsl868	3416	16	of	of	IN
hvd.rsl868	3416	17	water	water	NN
hvd.rsl868	3416	18	to	to	IN
hvd.rsl868	3416	19	the	the	DT
hvd.rsl868	3416	20	peelings	peeling	NNS
hvd.rsl868	3416	21	and	and	CC
hvd.rsl868	3416	22	one	one	CD
hvd.rsl868	3416	23	dozen	dozen	NN
hvd.rsl868	3416	24	sliced	slice	VBN
hvd.rsl868	3416	25	kernels	kernel	NNS
hvd.rsl868	3416	26	;	;	:
hvd.rsl868	3416	27	simmer	simmer	VBP
hvd.rsl868	3416	28	30	30	CD
hvd.rsl868	3416	29	minutes	minute	NNS
hvd.rsl868	3416	30	,	,	,
hvd.rsl868	3416	31	then	then	RB
hvd.rsl868	3416	32	strain	strain	VB
hvd.rsl868	3416	33	;	;	:
hvd.rsl868	3416	34	add	add	VB
hvd.rsl868	3416	35	peaches	peach	NNS
hvd.rsl868	3416	36	to	to	IN
hvd.rsl868	3416	37	the	the	DT
hvd.rsl868	3416	38	liquor	liquor	NN
hvd.rsl868	3416	39	and	and	CC
hvd.rsl868	3416	40	simmer	simmer	VB
hvd.rsl868	3416	41	another	another	DT
hvd.rsl868	3416	42	30	30	CD
hvd.rsl868	3416	43	minutes	minute	NNS
hvd.rsl868	3416	44	;	;	:
hvd.rsl868	3416	45	add	add	VB
hvd.rsl868	3416	46	one	one	CD
hvd.rsl868	3416	47	cupful	cupful	NN
hvd.rsl868	3416	48	of	of	IN
hvd.rsl868	3416	49	vinegar	vinegar	NN
hvd.rsl868	3416	50	,	,	,
hvd.rsl868	3416	51	one	one	CD
hvd.rsl868	3416	52	-	-	HYPH
hvd.rsl868	3416	53	half	half	NN
hvd.rsl868	3416	54	cupful	cupful	NN
hvd.rsl868	3416	55	each	each	DT
hvd.rsl868	3416	56	of	of	IN
hvd.rsl868	3416	57	lemon	lemon	NN
hvd.rsl868	3416	58	juice	juice	NN
hvd.rsl868	3416	59	and	and	CC
hvd.rsl868	3416	60	sugar	sugar	NN
hvd.rsl868	3416	61	,	,	,
hvd.rsl868	3416	62	two	two	CD
hvd.rsl868	3416	63	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	3416	64	of	of	IN
hvd.rsl868	3416	65	ground	ground	NN
hvd.rsl868	3416	66	cinnamon	cinnamon	NN
hvd.rsl868	3416	67	,	,	,
hvd.rsl868	3416	68	and	and	CC
hvd.rsl868	3416	69	one	one	CD
hvd.rsl868	3416	70	-	-	HYPH
hvd.rsl868	3416	71	half	half	NN
hvd.rsl868	3416	72	teaspoonful	teaspoonful	NN
hvd.rsl868	3416	73	each	each	DT
hvd.rsl868	3416	74	of	of	IN
hvd.rsl868	3416	75	ground	ground	NN
hvd.rsl868	3416	76	cloves	clove	NNS
hvd.rsl868	3416	77	,	,	,
hvd.rsl868	3416	78	mace	mace	NN
hvd.rsl868	3416	79	and	and	CC
hvd.rsl868	3416	80	pepper	pepper	NN
hvd.rsl868	3416	81	,	,	,
hvd.rsl868	3416	82	and	and	CC
hvd.rsl868	3416	83	boil	boil	VB
hvd.rsl868	3416	84	very	very	RB
hvd.rsl868	3416	85	slowly	slowly	RB
hvd.rsl868	3416	86	until	until	IN
hvd.rsl868	3416	87	as	as	RB
hvd.rsl868	3416	88	thick	thick	JJ
hvd.rsl868	3416	89	as	as	IN
hvd.rsl868	3416	90	desired	desire	VBN
hvd.rsl868	3416	91	.	.	.
hvd.rsl868	3417	1	Seal	seal	VB
hvd.rsl868	3417	2	hot	hot	JJ
hvd.rsl868	3417	3	in	in	IN
hvd.rsl868	3417	4	pint	pint	NN
hvd.rsl868	3417	5	jars	jar	NNS
hvd.rsl868	3417	6	.	.	.
hvd.rsl868	3418	1	Red	Red	NNP
hvd.rsl868	3418	2	Pepper	Pepper	NNP
hvd.rsl868	3418	3	Catsup.—Two	Catsup.—Two	NNP
hvd.rsl868	3418	4	dozen	dozen	NN
hvd.rsl868	3418	5	pods	pod	NNS
hvd.rsl868	3418	6	of	of	IN
hvd.rsl868	3418	7	red	red	JJ
hvd.rsl868	3418	8	pepper	pepper	NN
hvd.rsl868	3418	9	;	;	:
hvd.rsl868	3418	10	put	put	VBN
hvd.rsl868	3418	11	in	in	RP
hvd.rsl868	3418	12	a	a	DT
hvd.rsl868	3418	13	preserve	preserve	NN
hvd.rsl868	3418	14	kettle	kettle	NN
hvd.rsl868	3418	15	with	with	IN
hvd.rsl868	3418	16	a	a	DT
hvd.rsl868	3418	17	half	half	JJ
hvd.rsl868	3418	18	pint	pint	NN
hvd.rsl868	3418	19	of	of	IN
hvd.rsl868	3418	20	strong	strong	JJ
hvd.rsl868	3418	21	vinegar	vinegar	NN
hvd.rsl868	3418	22	and	and	CC
hvd.rsl868	3418	23	a	a	DT
hvd.rsl868	3418	24	pint	pint	NN
hvd.rsl868	3418	25	of	of	IN
hvd.rsl868	3418	26	water	water	NN
hvd.rsl868	3418	27	;	;	:
hvd.rsl868	3418	28	set	set	VBN
hvd.rsl868	3418	29	on	on	IN
hvd.rsl868	3418	30	the	the	DT
hvd.rsl868	3418	31	stove	stove	NN
hvd.rsl868	3418	32	and	and	CC
hvd.rsl868	3418	33	let	let	VB
hvd.rsl868	3418	34	come	come	VB
hvd.rsl868	3418	35	to	to	IN
hvd.rsl868	3418	36	a	a	DT
hvd.rsl868	3418	37	boil	boil	NN
hvd.rsl868	3418	38	.	.	.
hvd.rsl868	3419	1	Add	add	VB
hvd.rsl868	3419	2	one	one	CD
hvd.rsl868	3419	3	root	root	NN
hvd.rsl868	3419	4	of	of	IN
hvd.rsl868	3419	5	grated	grate	VBN
hvd.rsl868	3419	6	horseradish	horseradish	NN
hvd.rsl868	3419	7	,	,	,
hvd.rsl868	3419	8	three	three	CD
hvd.rsl868	3419	9	sliced	slice	VBN
hvd.rsl868	3419	10	onions	onion	NNS
hvd.rsl868	3419	11	,	,	,
hvd.rsl868	3419	12	six	six	CD
hvd.rsl868	3419	13	whole	whole	JJ
hvd.rsl868	3419	14	cloves	clove	NNS
hvd.rsl868	3419	15	and	and	CC
hvd.rsl868	3419	16	one	one	CD
hvd.rsl868	3419	17	-	-	HYPH
hvd.rsl868	3419	18	half	half	NN
hvd.rsl868	3419	19	ounce	ounce	NN
hvd.rsl868	3419	20	of	of	IN
hvd.rsl868	3419	21	white	white	JJ
hvd.rsl868	3419	22	mustard	mustard	NN
hvd.rsl868	3419	23	seed	seed	NN
hvd.rsl868	3419	24	.	.	.
hvd.rsl868	3420	1	Let	let	VB
hvd.rsl868	3420	2	boil	boil	VB
hvd.rsl868	3420	3	10	10	CD
hvd.rsl868	3420	4	minutes	minute	NNS
hvd.rsl868	3420	5	longer	long	RBR
hvd.rsl868	3420	6	and	and	CC
hvd.rsl868	3420	7	strain	strain	VBP
hvd.rsl868	3420	8	.	.	.
hvd.rsl868	3421	1	Put	put	VB
hvd.rsl868	3421	2	back	back	RB
hvd.rsl868	3421	3	in	in	IN
hvd.rsl868	3421	4	the	the	DT
hvd.rsl868	3421	5	kettle	kettle	NN
hvd.rsl868	3421	6	with	with	IN
hvd.rsl868	3421	7	a	a	DT
hvd.rsl868	3421	8	half	half	NN
hvd.rsl868	3421	9	teacupful	teacupful	NN
hvd.rsl868	3421	10	of	of	IN
hvd.rsl868	3421	11	brown	brown	JJ
hvd.rsl868	3421	12	sugar	sugar	NN
hvd.rsl868	3421	13	,	,	,
hvd.rsl868	3421	14	one	one	CD
hvd.rsl868	3421	15	ounce	ounce	NN
hvd.rsl868	3421	16	of	of	IN
hvd.rsl868	3421	17	celery	celery	NN
hvd.rsl868	3421	18	seed	seed	NN
hvd.rsl868	3421	19	and	and	CC
hvd.rsl868	3421	20	a	a	DT
hvd.rsl868	3421	21	pint	pint	NN
hvd.rsl868	3421	22	of	of	IN
hvd.rsl868	3421	23	strong	strong	JJ
hvd.rsl868	3421	24	vinegar	vinegar	NN
hvd.rsl868	3421	25	.	.	.
hvd.rsl868	3422	1	Boil	boil	VB
hvd.rsl868	3422	2	one	one	CD
hvd.rsl868	3422	3	hour	hour	NN
hvd.rsl868	3422	4	,	,	,
hvd.rsl868	3422	5	then	then	RB
hvd.rsl868	3422	6	bottle	bottle	VB
hvd.rsl868	3422	7	.	.	.
hvd.rsl868	3423	1	This	this	DT
hvd.rsl868	3423	2	catsup	catsup	NN
hvd.rsl868	3423	3	will	will	MD
hvd.rsl868	3423	4	keep	keep	VB
hvd.rsl868	3423	5	any	any	DT
hvd.rsl868	3423	6	length	length	NN
hvd.rsl868	3423	7	of	of	IN
hvd.rsl868	3423	8	time	time	NN
hvd.rsl868	3423	9	.	.	.
hvd.rsl868	3424	1	Shirley	Shirley	NNP
hvd.rsl868	3424	2	Sauce.—Chop	Sauce.—Chop	NNP
hvd.rsl868	3424	3	very	very	RB
hvd.rsl868	3424	4	fine	fine	JJ
hvd.rsl868	3424	5	twenty	twenty	CD
hvd.rsl868	3424	6	-	-	HYPH
hvd.rsl868	3424	7	four	four	CD
hvd.rsl868	3424	8	large	large	JJ
hvd.rsl868	3424	9	tomatoes	tomato	NNS
hvd.rsl868	3424	10	,	,	,
hvd.rsl868	3424	11	two	two	CD
hvd.rsl868	3424	12	large	large	JJ
hvd.rsl868	3424	13	onions	onion	NNS
hvd.rsl868	3424	14	,	,	,
hvd.rsl868	3424	15	-two	-two	:
hvd.rsl868	3424	16	peppers	pepper	NNS
hvd.rsl868	3424	17	;	;	:
hvd.rsl868	3424	18	add	add	VB
hvd.rsl868	3424	19	one	one	CD
hvd.rsl868	3424	20	tablespoonful	tablespoonful	NN
hvd.rsl868	3424	21	of	of	IN
hvd.rsl868	3424	22	salt	salt	NN
hvd.rsl868	3424	23	,	,	,
hvd.rsl868	3424	24	two	two	CD
hvd.rsl868	3424	25	of	of	IN
hvd.rsl868	3424	26	sugar	sugar	NN
hvd.rsl868	3424	27	,	,	,
hvd.rsl868	3424	28	one	one	CD
hvd.rsl868	3424	29	teaspoonful	teaspoonful	NN
hvd.rsl868	3424	30	each	each	DT
hvd.rsl868	3424	31	of	of	IN
hvd.rsl868	3424	32	ginger	ginger	NN
hvd.rsl868	3424	33	,	,	,
hvd.rsl868	3424	34	cloves	clove	NNS
hvd.rsl868	3424	35	,	,	,
hvd.rsl868	3424	36	allspice	allspice	NN
hvd.rsl868	3424	37	,	,	,
hvd.rsl868	3424	38	cinnamon	cinnamon	NN
hvd.rsl868	3424	39	,	,	,
hvd.rsl868	3424	40	one	one	CD
hvd.rsl868	3424	41	nutmeg	nutmeg	NN
hvd.rsl868	3424	42	,	,	,
hvd.rsl868	3424	43	one	one	CD
hvd.rsl868	3424	44	pint	pint	NN
hvd.rsl868	3424	45	of	of	IN
hvd.rsl868	3424	46	vinegar	vinegar	NN
hvd.rsl868	3424	47	.	.	.
hvd.rsl868	3425	1	Stew	Stew	NNP
hvd.rsl868	3425	2	cne	cne	NNP
hvd.rsl868	3425	3	hour	hour	NN
hvd.rsl868	3425	4	and	and	CC
hvd.rsl868	3425	5	bottle	bottle	NN
hvd.rsl868	3425	6	while	while	IN
hvd.rsl868	3425	7	hot	hot	JJ
hvd.rsl868	3425	8	.	.	.
hvd.rsl868	3426	1	•	•	NNP
hvd.rsl868	3426	2	Southern	Southern	NNP
hvd.rsl868	3426	3	Mixed	Mixed	NNP
hvd.rsl868	3426	4	Catsup.—Peel	Catsup.—Peel	NNP
hvd.rsl868	3426	5	and	and	CC
hvd.rsl868	3426	6	cut	cut	VBD
hvd.rsl868	3426	7	up	up	RP
hvd.rsl868	3426	8	enough	enough	JJ
hvd.rsl868	3426	9	crisp	crisp	JJ
hvd.rsl868	3426	10	,	,	,
hvd.rsl868	3426	11	green	green	JJ
hvd.rsl868	3426	12	cucum-	cucum-	JJ
hvd.rsl868	3426	13	bers	ber	NNS
hvd.rsl868	3426	14	to	to	TO
hvd.rsl868	3426	15	fill	fill	VB
hvd.rsl868	3426	16	a	a	DT
hvd.rsl868	3426	17	half	half	JJ
hvd.rsl868	3426	18	-	-	HYPH
hvd.rsl868	3426	19	gallon	gallon	NN
hvd.rsl868	3426	20	measure	measure	NN
hvd.rsl868	3426	21	,	,	,
hvd.rsl868	3426	22	sprinkle	sprinkle	VB
hvd.rsl868	3426	23	with	with	IN
hvd.rsl868	3426	24	salt	salt	NN
hvd.rsl868	3426	25	and	and	CC
hvd.rsl868	3426	26	let	let	VB
hvd.rsl868	3426	27	stand	stand	VB
hvd.rsl868	3426	28	six	six	CD
hvd.rsl868	3426	29	hours	hour	NNS
hvd.rsl868	3426	30	,	,	,
hvd.rsl868	3426	31	press	press	VBP
hvd.rsl868	3426	32	the	the	DT
hvd.rsl868	3426	33	water	water	NN
hvd.rsl868	3426	34	from	from	IN
hvd.rsl868	3426	35	them	-PRON-	PRP
hvd.rsl868	3426	36	and	and	CC
hvd.rsl868	3426	37	scald	scald	VB
hvd.rsl868	3426	38	in	in	IN
hvd.rsl868	3426	39	weak	weak	JJ
hvd.rsl868	3426	40	vinegar	vinegar	NN
hvd.rsl868	3426	41	.	.	.
hvd.rsl868	3427	1	Prepare	prepare	VB
hvd.rsl868	3427	2	half	half	PDT
hvd.rsl868	3427	3	a	a	DT
hvd.rsl868	3427	4	gallon	gallon	NN
hvd.rsl868	3427	5	of	of	IN
hvd.rsl868	3427	6	cabbage	cabbage	NN
hvd.rsl868	3427	7	in	in	IN
hvd.rsl868	3427	8	the	the	DT
hvd.rsl868	3427	9	same	same	JJ
hvd.rsl868	3427	10	way	way	NN
hvd.rsl868	3427	11	.	.	.
hvd.rsl868	3428	1	Chop	chop	VB
hvd.rsl868	3428	2	one	one	CD
hvd.rsl868	3428	3	dozen	dozen	NN
hvd.rsl868	3428	4	small	small	JJ
hvd.rsl868	3428	5	onions	onion	NNS
hvd.rsl868	3428	6	,	,	,
hvd.rsl868	3428	7	cover	cover	VBP
hvd.rsl868	3428	8	with	with	IN
hvd.rsl868	3428	9	boiling	boiling	NN
hvd.rsl868	3428	10	water	water	NN
hvd.rsl868	3428	11	and	and	CC
hvd.rsl868	3428	12	let	let	VB
hvd.rsl868	3428	13	stand	stand	VB
hvd.rsl868	3428	14	half	half	PDT
hvd.rsl868	3428	15	an	an	DT
hvd.rsl868	3428	16	hour	hour	NN
hvd.rsl868	3428	17	.	.	.
hvd.rsl868	3429	1	Cut	Cut	VBN
hvd.rsl868	3429	2	in	in	IN
hvd.rsl868	3429	3	slices	slice	NNS
hvd.rsl868	3429	4	one	one	CD
hvd.rsl868	3429	5	quart	quart	NN
hvd.rsl868	3429	6	of	of	IN
hvd.rsl868	3429	7	green	green	JJ
hvd.rsl868	3429	8	tomatoes	tomato	NNS
hvd.rsl868	3429	9	,	,	,
hvd.rsl868	3429	10	one	one	CD
hvd.rsl868	3429	11	pint	pint	NN
hvd.rsl868	3429	12	of	of	IN
hvd.rsl868	3429	13	green	green	JJ
hvd.rsl868	3429	14	beans	bean	NNS
hvd.rsl868	3429	15	,	,	,
hvd.rsl868	3429	16	one	one	CD
hvd.rsl868	3429	17	dozen	dozen	NN
hvd.rsl868	3429	18	.	.	.
hvd.rsl868	3430	1	small	small	JJ
hvd.rsl868	3430	2	ears	ear	NNS
hvd.rsl868	3430	3	of	of	IN
hvd.rsl868	3430	4	tender	tender	NN
hvd.rsl868	3430	5	corn	corn	NN
hvd.rsl868	3430	6	and	and	CC
hvd.rsl868	3430	7	one	one	CD
hvd.rsl868	3430	8	dozen	dozen	NN
hvd.rsl868	3430	9	green	green	JJ
hvd.rsl868	3430	10	peppers	pepper	NNS
hvd.rsl868	3430	11	.	.	.
hvd.rsl868	3431	1	Scald	scald	VB
hvd.rsl868	3431	2	and	and	CC
hvd.rsl868	3431	3	drain	drain	VB
hvd.rsl868	3431	4	them	-PRON-	PRP
hvd.rsl868	3431	5	.	.	.
hvd.rsl868	3432	1	Mix	mix	VB
hvd.rsl868	3432	2	two	two	CD
hvd.rsl868	3432	3	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3432	4	of	of	IN
hvd.rsl868	3432	5	grated	grate	VBN
hvd.rsl868	3432	6	horseradish	horseradish	NN
hvd.rsl868	3432	7	,	,	,
hvd.rsl868	3432	8	one	one	CD
hvd.rsl868	3432	9	teacupful	teacupful	NN
hvd.rsl868	3432	10	of	of	IN
hvd.rsl868	3432	11	ground	ground	NN
hvd.rsl868	3432	12	mustard	mustard	NN
hvd.rsl868	3432	13	,	,	,
hvd.rsl868	3432	14	two	two	CD
hvd.rsl868	3432	15	cupfuls	cupful	NNS
hvd.rsl868	3432	16	of	of	IN
hvd.rsl868	3432	17	white	white	JJ
hvd.rsl868	3432	18	mustard	mustard	NN
hvd.rsl868	3432	19	seed	seed	NN
hvd.rsl868	3432	20	,	,	,
hvd.rsl868	3432	21	three	three	CD
hvd.rsl868	3432	22	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3432	23	of	of	IN
hvd.rsl868	3432	24	turmeric	turmeric	NN
hvd.rsl868	3432	25	,	,	,
hvd.rsl868	3432	26	one	one	CD
hvd.rsl868	3432	27	of	of	IN
hvd.rsl868	3432	28	mace	mace	NN
hvd.rsl868	3432	29	,	,	,
hvd.rsl868	3432	30	three	three	CD
hvd.rsl868	3432	31	of	of	IN
hvd.rsl868	3432	32	celery	celery	NN
hvd.rsl868	3432	33	seed	seed	NN
hvd.rsl868	3432	34	,	,	,
hvd.rsl868	3432	35	one	one	CD
hvd.rsl868	3432	36	of	of	IN
hvd.rsl868	3432	37	cinnamon	cinnamon	NN
hvd.rsl868	3432	38	,	,	,
hvd.rsl868	3432	39	one	one	CD
hvd.rsl868	3432	40	of	of	IN
hvd.rsl868	3432	41	cayenne	cayenne	NN
hvd.rsl868	3432	42	,	,	,
hvd.rsl868	3432	43	two	two	CD
hvd.rsl868	3432	44	of	of	IN
hvd.rsl868	3432	45	olive	olive	NN
hvd.rsl868	3432	46	oil	oil	NN
hvd.rsl868	3432	47	and	and	CC
hvd.rsl868	3432	48	one	one	CD
hvd.rsl868	3432	49	pound	pound	NN
hvd.rsl868	3432	50	of	of	IN
hvd.rsl868	3432	51	sugar	sugar	NN
hvd.rsl868	3432	52	.	.	.
hvd.rsl868	3433	1	Put	put	VB
hvd.rsl868	3433	2	in	in	RP
hvd.rsl868	3433	3	a	a	DT
hvd.rsl868	3433	4	jar	jar	NN
hvd.rsl868	3433	5	with	with	IN
hvd.rsl868	3433	6	the	the	DT
hvd.rsl868	3433	7	prepared	prepared	JJ
hvd.rsl868	3433	8	vegetables	vegetable	NNS
hvd.rsl868	3433	9	and	and	CC
hvd.rsl868	3433	10	cover	cover	VB
hvd.rsl868	3433	11	with	with	IN
hvd.rsl868	3433	12	boiling	boiling	NN
hvd.rsl868	3433	13	vinegar	vinegar	NN
hvd.rsl868	3433	14	.	.	.
hvd.rsl868	3434	1	Tomato	tomato	NN
hvd.rsl868	3434	2	Catsup.—Pare	Catsup.—Pare	NNP
hvd.rsl868	3434	3	one	one	CD
hvd.rsl868	3434	4	-	-	HYPH
hvd.rsl868	3434	5	half	half	NN
hvd.rsl868	3434	6	bushel	bushel	NN
hvd.rsl868	3434	7	tomatoes	tomato	NNS
hvd.rsl868	3434	8	and	and	CC
hvd.rsl868	3434	9	cook	cook	VB
hvd.rsl868	3434	10	until	until	IN
hvd.rsl868	3434	11	very	very	RB
hvd.rsl868	3434	12	soft	soft	JJ
hvd.rsl868	3434	13	,	,	,
hvd.rsl868	3434	14	sift	sift	VB
hvd.rsl868	3434	15	them	-PRON-	PRP
hvd.rsl868	3434	16	,	,	,
hvd.rsl868	3434	17	taking	take	VBG
hvd.rsl868	3434	18	all	all	PDT
hvd.rsl868	3434	19	the	the	DT
hvd.rsl868	3434	20	seeds	seed	NNS
hvd.rsl868	3434	21	out	out	RP
hvd.rsl868	3434	22	.	.	.
hvd.rsl868	3435	1	Then	then	RB
hvd.rsl868	3435	2	cook	cook	VB
hvd.rsl868	3435	3	until	until	IN
hvd.rsl868	3435	4	as	as	RB
hvd.rsl868	3435	5	thick	thick	JJ
hvd.rsl868	3435	6	as	as	IN
hvd.rsl868	3435	7	you	-PRON-	PRP
hvd.rsl868	3435	8	desire	desire	VBP
hvd.rsl868	3435	9	the	the	DT
hvd.rsl868	3435	10	catsup	catsup	NN
hvd.rsl868	3435	11	and	and	CC
hvd.rsl868	3435	12	then	then	RB
hvd.rsl868	3435	13	add	add	VB
hvd.rsl868	3435	14	one	one	CD
hvd.rsl868	3435	15	quart	quart	NN
hvd.rsl868	3435	16	vinegar	vinegar	NN
hvd.rsl868	3435	17	,	,	,
hvd.rsl868	3435	18	one	one	CD
hvd.rsl868	3435	19	-	-	HYPH
hvd.rsl868	3435	20	half	half	NN
hvd.rsl868	3435	21	pint	pint	NN
hvd.rsl868	3435	22	salt	salt	NN
hvd.rsl868	3435	23	,	,	,
hvd.rsl868	3435	24	and	and	CC
hvd.rsl868	3435	25	the	the	DT
hvd.rsl868	3435	26	following	follow	VBG
hvd.rsl868	3435	27	spices	spice	NNS
hvd.rsl868	3435	28	:	:	:
hvd.rsl868	3435	29	One	one	CD
hvd.rsl868	3435	30	tablespoonful	tablespoonful	NN
hvd.rsl868	3435	31	each	each	DT
hvd.rsl868	3435	32	of	of	IN
hvd.rsl868	3435	33	cloves	clove	NNS
hvd.rsl868	3435	34	,	,	,
hvd.rsl868	3435	35	ginger'and	ginger'and	CC
hvd.rsl868	3435	36	cinna-	cinna-	NNP
hvd.rsl868	3435	37	mon	mon	NNP
hvd.rsl868	3435	38	,	,	,
hvd.rsl868	3435	39	two	two	CD
hvd.rsl868	3435	40	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	3435	41	each	each	DT
hvd.rsl868	3435	42	of	of	IN
hvd.rsl868	3435	43	mustard	mustard	NN
hvd.rsl868	3435	44	,	,	,
hvd.rsl868	3435	45	black	black	JJ
hvd.rsl868	3435	46	pepper	pepper	NN
hvd.rsl868	3435	47	and	and	CC
hvd.rsl868	3435	48	allspice	allspice	NN
hvd.rsl868	3435	49	,	,	,
hvd.rsl868	3435	50	and	and	CC
hvd.rsl868	3435	51	one	one	CD
hvd.rsl868	3435	52	-	-	HYPH
hvd.rsl868	3435	53	half	half	NN
hvd.rsl868	3435	54	teaspoonful	teaspoonful	JJ
hvd.rsl868	3435	55	cayenne	cayenne	NN
hvd.rsl868	3435	56	pepper	pepper	NN
hvd.rsl868	3435	57	.	.	.
hvd.rsl868	3436	1	Let	let	VB
hvd.rsl868	3436	2	it	-PRON-	PRP
hvd.rsl868	3436	3	cook	cook	VB
hvd.rsl868	3436	4	10	10	CD
hvd.rsl868	3436	5	minutes	minute	NNS
hvd.rsl868	3436	6	,	,	,
hvd.rsl868	3436	7	then	then	RB
hvd.rsl868	3436	8	bottle	bottle	NN
hvd.rsl868	3436	9	and	and	CC
hvd.rsl868	3436	10	cork	cork	VB
hvd.rsl868	3436	11	tight	tight	RB
hvd.rsl868	3436	12	,	,	,
hvd.rsl868	3436	13	no	no	DT
hvd.rsl868	3436	14	further	further	JJ
hvd.rsl868	3436	15	sealing	sealing	NN
hvd.rsl868	3436	16	is	be	VBZ
hvd.rsl868	3436	17	needed	need	VBN
hvd.rsl868	3436	18	as	as	IN
hvd.rsl868	3436	19	it	-PRON-	PRP
hvd.rsl868	3436	20	will	will	MD
hvd.rsl868	3436	21	keep	keep	VB
hvd.rsl868	3436	22	for	for	IN
hvd.rsl868	3436	23	years	year	NNS
hvd.rsl868	3436	24	simply	simply	RB
hvd.rsl868	3436	25	corked	cork	VBN
hvd.rsl868	3436	26	.	.	.
hvd.rsl868	3437	1	Tomato	Tomato	NNP
hvd.rsl868	3437	2	Catsup	Catsup	NNP
hvd.rsl868	3437	3	No	no	NN
hvd.rsl868	3437	4	.	.	.
hvd.rsl868	3438	1	2.—Wash	2.—wash	CD
hvd.rsl868	3438	2	and	and	CC
hvd.rsl868	3438	3	cut	cut	VBD
hvd.rsl868	3438	4	in	in	IN
hvd.rsl868	3438	5	pieces	piece	NNS
hvd.rsl868	3438	6	a	a	DT
hvd.rsl868	3438	7	half	half	JJ
hvd.rsl868	3438	8	peck	peck	NN
hvd.rsl868	3438	9	of	of	IN
hvd.rsl868	3438	10	ripe	ripe	JJ
hvd.rsl868	3438	11	tomatoes	tomato	NNS
hvd.rsl868	3438	12	.	.	.
hvd.rsl868	3439	1	Cook	cook	VB
hvd.rsl868	3439	2	in	in	IN
hvd.rsl868	3439	3	a	a	DT
hvd.rsl868	3439	4	porcelain	porcelain	NN
hvd.rsl868	3439	5	-	-	HYPH
hvd.rsl868	3439	6	lined	line	VBN
hvd.rsl868	3439	7	or	or	CC
hvd.rsl868	3439	8	granite	granite	NN
hvd.rsl868	3439	9	iron	iron	NN
hvd.rsl868	3439	10	preserving	preserve	VBG
hvd.rsl868	3439	11	kettle	kettle	NN
hvd.rsl868	3439	12	till	till	IN
hvd.rsl868	3439	13	183	183	CD
hvd.rsl868	3439	14	THE	the	DT
hvd.rsl868	3439	15	RURAL	rural	JJ
hvd.rsl868	3439	16	COOK	COOK	NNP
hvd.rsl868	3439	17	BOOK	book	NN
hvd.rsl868	3439	18	.	.	.
hvd.rsl868	3440	1	soft	soft	JJ
hvd.rsl868	3440	2	enough	enough	RB
hvd.rsl868	3440	3	to	to	TO
hvd.rsl868	3440	4	put	put	VB
hvd.rsl868	3440	5	through	through	IN
hvd.rsl868	3440	6	a	a	DT
hvd.rsl868	3440	7	sieve	sieve	NN
hvd.rsl868	3440	8	,	,	,
hvd.rsl868	3440	9	which	which	WDT
hvd.rsl868	3440	10	will	will	MD
hvd.rsl868	3440	11	remove	remove	VB
hvd.rsl868	3440	12	skins	skin	NNS
hvd.rsl868	3440	13	and	and	CC
hvd.rsl868	3440	14	seeds	seed	NNS
hvd.rsl868	3440	15	.	.	.
hvd.rsl868	3441	1	To	to	IN
hvd.rsl868	3441	2	the	the	DT
hvd.rsl868	3441	3	pulp	pulp	NN
hvd.rsl868	3441	4	add	add	VB
hvd.rsl868	3441	5	two	two	CD
hvd.rsl868	3441	6	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3441	7	of	of	IN
hvd.rsl868	3441	8	salt	salt	NN
hvd.rsl868	3441	9	,	,	,
hvd.rsl868	3441	10	two	two	CD
hvd.rsl868	3441	11	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	3441	12	pepper	pepper	NN
hvd.rsl868	3441	13	,	,	,
hvd.rsl868	3441	14	one	one	CD
hvd.rsl868	3441	15	-	-	HYPH
hvd.rsl868	3441	16	half	half	NN
hvd.rsl868	3441	17	tablespoon	tablespoon	NN
hvd.rsl868	3441	18	allspice	allspice	NN
hvd.rsl868	3441	19	,	,	,
hvd.rsl868	3441	20	one	one	CD
hvd.rsl868	3441	21	-	-	HYPH
hvd.rsl868	3441	22	half	half	NN
hvd.rsl868	3441	23	tablespoon	tablespoon	NN
hvd.rsl868	3441	24	cloves	clove	NNS
hvd.rsl868	3441	25	and	and	CC
hvd.rsl868	3441	26	one	one	CD
hvd.rsl868	3441	27	-	-	HYPH
hvd.rsl868	3441	28	half	half	NN
hvd.rsl868	3441	29	pint	pint	NN
hvd.rsl868	3441	30	vinegar	vinegar	NN
hvd.rsl868	3441	31	.	.	.
hvd.rsl868	3442	1	Let	let	VB
hvd.rsl868	3442	2	the	the	DT
hvd.rsl868	3442	3	tomato	tomato	NN
hvd.rsl868	3442	4	cook	cook	NN
hvd.rsl868	3442	5	for	for	IN
hvd.rsl868	3442	6	several	several	JJ
hvd.rsl868	3442	7	hours	hour	NNS
hvd.rsl868	3442	8	before	before	IN
hvd.rsl868	3442	9	a'dding	a'dde	VBG
hvd.rsl868	3442	10	the	the	DT
hvd.rsl868	3442	11	spices	spice	NNS
hvd.rsl868	3442	12	and	and	CC
hvd.rsl868	3442	13	vinegar	vinegar	NN
hvd.rsl868	3442	14	.	.	.
hvd.rsl868	3443	1	Mix	mix	VB
hvd.rsl868	3443	2	the	the	DT
hvd.rsl868	3443	3	salt	salt	NN
hvd.rsl868	3443	4	and	and	CC
hvd.rsl868	3443	5	spices	spice	NNS
hvd.rsl868	3443	6	dry	dry	JJ
hvd.rsl868	3443	7	in	in	IN
hvd.rsl868	3443	8	a	a	DT
hvd.rsl868	3443	9	bowl	bowl	NN
hvd.rsl868	3443	10	,	,	,
hvd.rsl868	3443	11	and	and	CC
hvd.rsl868	3443	12	blend	blend	VB
hvd.rsl868	3443	13	well	well	RB
hvd.rsl868	3443	14	before	before	IN
hvd.rsl868	3443	15	putting	put	VBG
hvd.rsl868	3443	16	into	into	IN
hvd.rsl868	3443	17	the	the	DT
hvd.rsl868	3443	18	tomato	tomato	NN
hvd.rsl868	3443	19	.	.	.
hvd.rsl868	3444	1	Cook	cook	VB
hvd.rsl868	3444	2	till	till	IN
hvd.rsl868	3444	3	quite	quite	RB
hvd.rsl868	3444	4	thick	thick	JJ
hvd.rsl868	3444	5	and	and	CC
hvd.rsl868	3444	6	put	put	VBN
hvd.rsl868	3444	7	in	in	RP
hvd.rsl868	3444	8	bottles	bottle	NNS
hvd.rsl868	3444	9	.	.	.
hvd.rsl868	3445	1	Store	store	VB
hvd.rsl868	3445	2	in	in	IN
hvd.rsl868	3445	3	a	a	DT
hvd.rsl868	3445	4	cool	cool	JJ
hvd.rsl868	3445	5	cellar	cellar	NN
hvd.rsl868	3445	6	.	.	.
hvd.rsl868	3446	1	Uncooked	uncooked	JJ
hvd.rsl868	3446	2	Tomato	Tomato	NNP
hvd.rsl868	3446	3	Catsup.—Peel	Catsup.—Peel	NNP
hvd.rsl868	3446	4	and	and	CC
hvd.rsl868	3446	5	chop	chop	VBP
hvd.rsl868	3446	6	a	a	DT
hvd.rsl868	3446	7	peck	peck	NN
hvd.rsl868	3446	8	of	of	IN
hvd.rsl868	3446	9	ripe	ripe	JJ
hvd.rsl868	3446	10	tomatoes	tomato	NNS
hvd.rsl868	3446	11	and	and	CC
hvd.rsl868	3446	12	hang	hang	VB
hvd.rsl868	3446	13	in	in	IN
hvd.rsl868	3446	14	bag	bag	NN
hvd.rsl868	3446	15	,	,	,
hvd.rsl868	3446	16	to	to	TO
hvd.rsl868	3446	17	drain	drain	VB
hvd.rsl868	3446	18	for	for	IN
hvd.rsl868	3446	19	24	24	CD
hvd.rsl868	3446	20	hours	hour	NNS
hvd.rsl868	3446	21	.	.	.
hvd.rsl868	3447	1	Add	add	VB
hvd.rsl868	3447	2	to	to	IN
hvd.rsl868	3447	3	the	the	DT
hvd.rsl868	3447	4	drained	drained	JJ
hvd.rsl868	3447	5	tomato	tomato	NN
hvd.rsl868	3447	6	four	four	CD
hvd.rsl868	3447	7	bunches	bunche	NNS
hvd.rsl868	3447	8	of	of	IN
hvd.rsl868	3447	9	celery	celery	NN
hvd.rsl868	3447	10	(	(	-LRB-
hvd.rsl868	3447	11	chopped	chop	VBN
hvd.rsl868	3447	12	fine	fine	NN
hvd.rsl868	3447	13	)	)	-RRB-
hvd.rsl868	3447	14	and	and	CC
hvd.rsl868	3447	15	one	one	CD
hvd.rsl868	3447	16	large	large	JJ
hvd.rsl868	3447	17	cupful	cupful	NN
hvd.rsl868	3447	18	of	of	IN
hvd.rsl868	3447	19	chopped	chop	VBN
hvd.rsl868	3447	20	onion	onion	NN
hvd.rsl868	3447	21	.	.	.
hvd.rsl868	3448	1	Mix	mix	VB
hvd.rsl868	3448	2	the	the	DT
hvd.rsl868	3448	3	three	three	CD
hvd.rsl868	3448	4	vegetables	vegetable	NNS
hvd.rsl868	3448	5	thoroughly	thoroughly	RB
hvd.rsl868	3448	6	and	and	CC
hvd.rsl868	3448	7	then	then	RB
hvd.rsl868	3448	8	add	add	VB
hvd.rsl868	3448	9	one	one	CD
hvd.rsl868	3448	10	-	-	HYPH
hvd.rsl868	3448	11	fourth	fourth	JJ
hvd.rsl868	3448	12	cup	cup	NN
hvd.rsl868	3448	13	of	of	IN
hvd.rsl868	3448	14	salt	salt	NN
hvd.rsl868	3448	15	;	;	:
hvd.rsl868	3448	16	one	one	CD
hvd.rsl868	3448	17	-	-	HYPH
hvd.rsl868	3448	18	fourth	fourth	JJ
hvd.rsl868	3448	19	cup	cup	NN
hvd.rsl868	3448	20	sugar	sugar	NN
hvd.rsl868	3448	21	;	;	:
hvd.rsl868	3448	22	two	two	CD
hvd.rsl868	3448	23	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	3448	24	mustard	mustard	NN
hvd.rsl868	3448	25	seed	seed	NN
hvd.rsl868	3448	26	;	;	:
hvd.rsl868	3448	27	two	two	CD
hvd.rsl868	3448	28	tablespoon-	tablespoon-	NN
hvd.rsl868	3448	29	fuls	fuls	NNP
hvd.rsl868	3448	30	ground	ground	NNP
hvd.rsl868	3448	31	cinnamon	cinnamon	NN
hvd.rsl868	3448	32	;	;	:
hvd.rsl868	3448	33	one	one	CD
hvd.rsl868	3448	34	teaspoonful	teaspoonful	NN
hvd.rsl868	3448	35	ground	ground	NN
hvd.rsl868	3448	36	allspice	allspice	NN
hvd.rsl868	3448	37	,	,	,
hvd.rsl868	3448	38	and	and	CC
hvd.rsl868	3448	39	two	two	CD
hvd.rsl868	3448	40	large	large	JJ
hvd.rsl868	3448	41	red	red	JJ
hvd.rsl868	3448	42	peppers	pepper	NNS
hvd.rsl868	3448	43	,	,	,
hvd.rsl868	3448	44	chopped	chop	VBN
hvd.rsl868	3448	45	fine	fine	RB
hvd.rsl868	3448	46	.	.	.
hvd.rsl868	3449	1	Mix	mix	VB
hvd.rsl868	3449	2	very	very	RB
hvd.rsl868	3449	3	thoroughly	thoroughly	RB
hvd.rsl868	3449	4	;	;	:
hvd.rsl868	3449	5	cover	cover	VB
hvd.rsl868	3449	6	with	with	IN
hvd.rsl868	3449	7	good	good	JJ
hvd.rsl868	3449	8	cider	cider	NN
hvd.rsl868	3449	9	vinegar	vinegar	NN
hvd.rsl868	3449	10	,	,	,
hvd.rsl868	3449	11	and	and	CC
hvd.rsl868	3449	12	put	put	VBN
hvd.rsl868	3449	13	in	in	RP
hvd.rsl868	3449	14	self	self	NN
hvd.rsl868	3449	15	-	-	HYPH
hvd.rsl868	3449	16	sealing	seal	VBG
hvd.rsl868	3449	17	cans	can	NNS
hvd.rsl868	3449	18	.	.	.
hvd.rsl868	3450	1	Uncooked	uncooked	JJ
hvd.rsl868	3450	2	Catsup	Catsup	NNP
hvd.rsl868	3450	3	No	no	NN
hvd.rsl868	3450	4	.	.	.
hvd.rsl868	3451	1	2.—One	2.—one	CD
hvd.rsl868	3451	2	peck	peck	NN
hvd.rsl868	3451	3	of	of	IN
hvd.rsl868	3451	4	ripe	ripe	JJ
hvd.rsl868	3451	5	tomatoes	tomato	NNS
hvd.rsl868	3451	6	;	;	:
hvd.rsl868	3451	7	two	two	CD
hvd.rsl868	3451	8	horseradish	horseradish	NN
hvd.rsl868	3451	9	rcots	rcot	NNS
hvd.rsl868	3451	10	;	;	:
hvd.rsl868	3451	11	two	two	CD
hvd.rsl868	3451	12	large	large	JJ
hvd.rsl868	3451	13	onions	onion	NNS
hvd.rsl868	3451	14	;	;	:
hvd.rsl868	3451	15	four	four	CD
hvd.rsl868	3451	16	slalks	slalk	NNS
hvd.rsl868	3451	17	of	of	IN
hvd.rsl868	3451	18	celery	celery	NN
hvd.rsl868	3451	19	;	;	:
hvd.rsl868	3451	20	two	two	CD
hvd.rsl868	3451	21	ounces	ounce	NNS
hvd.rsl868	3451	22	mustard	mustard	NN
hvd.rsl868	3451	23	seed	seed	NN
hvd.rsl868	3451	24	;	;	:
hvd.rsl868	3451	25	four	four	CD
hvd.rsl868	3451	26	green	green	JJ
hvd.rsl868	3451	27	peppers	pepper	NNS
hvd.rsl868	3451	28	;	;	:
hvd.rsl868	3451	29	one	one	CD
hvd.rsl868	3451	30	scant	scant	JJ
hvd.rsl868	3451	31	cup	cup	NN
hvd.rsl868	3451	32	of	of	IN
hvd.rsl868	3451	33	salt	salt	NN
hvd.rsl868	3451	34	;	;	:
hvd.rsl868	3451	35	one	one	CD
hvd.rsl868	3451	36	cup	cup	NN
hvd.rsl868	3451	37	of	of	IN
hvd.rsl868	3451	38	sugar	sugar	NN
hvd.rsl868	3451	39	;	;	:
hvd.rsl868	3451	40	three	three	CD
hvd.rsl868	3451	41	pints	pint	NNS
hvd.rsl868	3451	42	.	.	.
hvd.rsl868	3452	1	of	of	IN
hvd.rsl868	3452	2	vinegar	vinegar	NN
hvd.rsl868	3452	3	.	.	.
hvd.rsl868	3453	1	Pare	pare	VB
hvd.rsl868	3453	2	and	and	CC
hvd.rsl868	3453	3	quarter	quarter	NN
hvd.rsl868	3453	4	tomatoes	tomato	NNS
hvd.rsl868	3453	5	,	,	,
hvd.rsl868	3453	6	place	place	VBP
hvd.rsl868	3453	7	in	in	IN
hvd.rsl868	3453	8	colander	colander	NN
hvd.rsl868	3453	9	to	to	TO
hvd.rsl868	3453	10	drain	drain	VB
hvd.rsl868	3453	11	;	;	:
hvd.rsl868	3453	12	chop	chop	VB
hvd.rsl868	3453	13	fine	fine	RB
hvd.rsl868	3453	14	the	the	DT
hvd.rsl868	3453	15	celery	celery	NN
hvd.rsl868	3453	16	,	,	,
hvd.rsl868	3453	17	onions	onion	NNS
hvd.rsl868	3453	18	and	and	CC
hvd.rsl868	3453	19	peppers	pepper	NNS
hvd.rsl868	3453	20	;	;	:
hvd.rsl868	3453	21	grate	grate	VB
hvd.rsl868	3453	22	the	the	DT
hvd.rsl868	3453	23	horseradish	horseradish	NN
hvd.rsl868	3453	24	.	.	.
hvd.rsl868	3454	1	Mix	mix	VB
hvd.rsl868	3454	2	all	all	DT
hvd.rsl868	3454	3	thor-	thor-	JJ
hvd.rsl868	3454	4	oughly	oughly	RB
hvd.rsl868	3454	5	.	.	.
hvd.rsl868	3455	1	Put	Put	VBN
hvd.rsl868	3455	2	in	in	RP
hvd.rsl868	3455	3	cans	can	NNS
hvd.rsl868	3455	4	and	and	CC
hvd.rsl868	3455	5	seal	seal	NN
hvd.rsl868	3455	6	.	.	.
hvd.rsl868	3456	1	Green	Green	NNP
hvd.rsl868	3456	2	Tomato	Tomato	NNP
hvd.rsl868	3456	3	Catsup.—One	Catsup.—One	NNP
hvd.rsl868	3456	4	peck	peck	NN
hvd.rsl868	3456	5	of	of	IN
hvd.rsl868	3456	6	green	green	JJ
hvd.rsl868	3456	7	tomatoes	tomato	NNS
hvd.rsl868	3456	8	and	and	CC
hvd.rsl868	3456	9	two	two	CD
hvd.rsl868	3456	10	large	large	JJ
hvd.rsl868	3456	11	onions	onion	NNS
hvd.rsl868	3456	12	sliced	slice	VBN
hvd.rsl868	3456	13	.	.	.
hvd.rsl868	3457	1	Place	place	VB
hvd.rsl868	3457	2	them	-PRON-	PRP
hvd.rsl868	3457	3	in	in	IN
hvd.rsl868	3457	4	layers	layer	NNS
hvd.rsl868	3457	5	,	,	,
hvd.rsl868	3457	6	sprinkling	sprinkle	VBG
hvd.rsl868	3457	7	salt	salt	NN
hvd.rsl868	3457	8	between	between	IN
hvd.rsl868	3457	9	;	;	:
hvd.rsl868	3457	10	let	let	VB
hvd.rsl868	3457	11	them	-PRON-	PRP
hvd.rsl868	3457	12	stand	stand	VB
hvd.rsl868	3457	13	24	24	CD
hvd.rsl868	3457	14	hours	hour	NNS
hvd.rsl868	3457	15	and	and	CC
hvd.rsl868	3457	16	then	then	RB
hvd.rsl868	3457	17	wash	wash	VB
hvd.rsl868	3457	18	and	and	CC
hvd.rsl868	3457	19	drain	drain	VB
hvd.rsl868	3457	20	them	-PRON-	PRP
hvd.rsl868	3457	21	.	.	.
hvd.rsl868	3458	1	Add	add	VB
hvd.rsl868	3458	2	a	a	DT
hvd.rsl868	3458	3	quarter	quarter	NN
hvd.rsl868	3458	4	of	of	IN
hvd.rsl868	3458	5	a	a	DT
hvd.rsl868	3458	6	pound	pound	NN
hvd.rsl868	3458	7	of	of	IN
hvd.rsl868	3458	8	mustard	mustard	NN
hvd.rsl868	3458	9	seed	seed	NN
hvd.rsl868	3458	10	,	,	,
hvd.rsl868	3458	11	one	one	CD
hvd.rsl868	3458	12	ounce	ounce	NN
hvd.rsl868	3458	13	allspice	allspice	NN
hvd.rsl868	3458	14	,	,	,
hvd.rsl868	3458	15	one	one	CD
hvd.rsl868	3458	16	ounce	ounce	NN
hvd.rsl868	3458	17	cloves	clove	NNS
hvd.rsl868	3458	18	,	,	,
hvd.rsl868	3458	19	one	one	CD
hvd.rsl868	3458	20	ounce	ounce	NN
hvd.rsl868	3458	21	ground	ground	NN
hvd.rsl868	3458	22	mustard	mustard	NN
hvd.rsl868	3458	23	,	,	,
hvd.rsl868	3458	24	one	one	CD
hvd.rsl868	3458	25	ounce	ounce	NN
hvd.rsl868	3458	26	ground	ground	NN
hvd.rsl868	3458	27	ginger	ginger	NN
hvd.rsl868	3458	28	,	,	,
hvd.rsl868	3458	29	two	two	CD
hvd.rsl868	3458	30	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	3458	31	black	black	JJ
hvd.rsl868	3458	32	pepper	pepper	NN
hvd.rsl868	3458	33	,	,	,
hvd.rsl868	3458	34	two	two	CD
hvd.rsl868	3458	35	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	3458	36	celery	celery	NN
hvd.rsl868	3458	37	seed	seed	NN
hvd.rsl868	3458	38	,	,	,
hvd.rsl868	3458	39	a	a	DT
hvd.rsl868	3458	40	quarter	quarter	NN
hvd.rsl868	3458	41	of	of	IN
hvd.rsl868	3458	42	a	a	DT
hvd.rsl868	3458	43	pound	pound	NN
hvd.rsl868	3458	44	of	of	IN
hvd.rsl868	3458	45	brown	brown	JJ
hvd.rsl868	3458	46	sugar	sugar	NN
hvd.rsl868	3458	47	.	.	.
hvd.rsl868	3459	1	Put	put	VB
hvd.rsl868	3459	2	all	all	DT
hvd.rsl868	3459	3	in	in	IN
hvd.rsl868	3459	4	preserving	preserve	VBG
hvd.rsl868	3459	5	pan	pan	NN
hvd.rsl868	3459	6	,	,	,
hvd.rsl868	3459	7	cover	cover	VB
hvd.rsl868	3459	8	with	with	IN
hvd.rsl868	3459	9	vinegar	vinegar	NN
hvd.rsl868	3459	10	and	and	CC
hvd.rsl868	3459	11	boil	boil	VB
hvd.rsl868	3459	12	two	two	CD
hvd.rsl868	3459	13	hours	hour	NNS
hvd.rsl868	3459	14	;	;	:
hvd.rsl868	3459	15	then	then	RB
hvd.rsl868	3459	16	strain	strain	VB
hvd.rsl868	3459	17	through	through	IN
hvd.rsl868	3459	18	a	a	DT
hvd.rsl868	3459	19	sieve	sieve	NN
hvd.rsl868	3459	20	and	and	CC
hvd.rsl868	3459	21	bottle	bottle	NN
hvd.rsl868	3459	22	for	for	IN
hvd.rsl868	3459	23	use	use	NN
hvd.rsl868	3459	24	.	.	.
hvd.rsl868	3460	1	Tomato	Tomato	NNP
hvd.rsl868	3460	2	Chutney.—Two	chutney.—two	CD
hvd.rsl868	3460	3	pounds	pound	VBZ
hvd.rsl868	3460	4	ripe	ripe	JJ
hvd.rsl868	3460	5	tomatoes	tomato	NNS
hvd.rsl868	3460	6	,	,	,
hvd.rsl868	3460	7	two	two	CD
hvd.rsl868	3460	8	pounds	pound	NNS
hvd.rsl868	3460	9	sugar	sugar	NN
hvd.rsl868	3460	10	,	,	,
hvd.rsl868	3460	11	one-	one-	JJ
hvd.rsl868	3460	12	half	half	JJ
hvd.rsl868	3460	13	pound	pound	NN
hvd.rsl868	3460	14	green	green	JJ
hvd.rsl868	3460	15	ginger	ginger	NN
hvd.rsl868	3460	16	,	,	,
hvd.rsl868	3460	17	one	one	CD
hvd.rsl868	3460	18	pound	pound	NN
hvd.rsl868	3460	19	raisins	raisin	NNS
hvd.rsl868	3460	20	stoned	stone	VBN
hvd.rsl868	3460	21	,	,	,
hvd.rsl868	3460	22	one	one	CD
hvd.rsl868	3460	23	-	-	HYPH
hvd.rsl868	3460	24	fourth	fourth	JJ
hvd.rsl868	3460	25	pound	pound	NN
hvd.rsl868	3460	26	of	of	IN
hvd.rsl868	3460	27	salt	salt	NN
hvd.rsl868	3460	28	,	,	,
hvd.rsl868	3460	29	one	one	CD
hvd.rsl868	3460	30	ounce	ounce	NN
hvd.rsl868	3460	31	garlic	garlic	NN
hvd.rsl868	3460	32	,	,	,
hvd.rsl868	3460	33	one	one	CD
hvd.rsl868	3460	34	-	-	HYPH
hvd.rsl868	3460	35	half	half	NN
hvd.rsl868	3460	36	ounce	ounce	NN
hvd.rsl868	3460	37	powdered	powder	VBN
hvd.rsl868	3460	38	chillies	chilli	NNS
hvd.rsl868	3460	39	,	,	,
hvd.rsl868	3460	40	one	one	CD
hvd.rsl868	3460	41	quart	quart	NN
hvd.rsl868	3460	42	vinegar	vinegar	NN
hvd.rsl868	3460	43	.	.	.
hvd.rsl868	3461	1	Place	place	VB
hvd.rsl868	3461	2	the	the	DT
hvd.rsl868	3461	3	tomatoes	tomato	NNS
hvd.rsl868	3461	4	in	in	IN
hvd.rsl868	3461	5	a	a	DT
hvd.rsl868	3461	6	shallow	shallow	JJ
hvd.rsl868	3461	7	pan	pan	NN
hvd.rsl868	3461	8	and	and	CC
hvd.rsl868	3461	9	put	put	VBD
hvd.rsl868	3461	10	in	in	RP
hvd.rsl868	3461	11	an	an	DT
hvd.rsl868	3461	12	oven	oven	NN
hvd.rsl868	3461	13	till	till	IN
hvd.rsl868	3461	14	they	-PRON-	PRP
hvd.rsl868	3461	15	crack	crack	VBP
hvd.rsl868	3461	16	,	,	,
hvd.rsl868	3461	17	when	when	WRB
hvd.rsl868	3461	18	the	the	DT
hvd.rsl868	3461	19	skins	skin	NNS
hvd.rsl868	3461	20	can	can	MD
hvd.rsl868	3461	21	be	be	VB
hvd.rsl868	3461	22	readily	readily	RB
hvd.rsl868	3461	23	removed	remove	VBN
hvd.rsl868	3461	24	.	.	.
hvd.rsl868	3462	1	Peel	peel	VB
hvd.rsl868	3462	2	and	and	CC
hvd.rsl868	3462	3	core	core	VB
hvd.rsl868	3462	4	and	and	CC
hvd.rsl868	3462	5	boil	boil	VB
hvd.rsl868	3462	6	them	-PRON-	PRP
hvd.rsl868	3462	7	with	with	IN
hvd.rsl868	3462	8	one	one	CD
hvd.rsl868	3462	9	-	-	HYPH
hvd.rsl868	3462	10	half	half	NN
hvd.rsl868	3462	11	of	of	IN
hvd.rsl868	3462	12	the	the	DT
hvd.rsl868	3462	13	vinegar	vinegar	NN
hvd.rsl868	3462	14	10	10	CD
hvd.rsl868	3462	15	minutes	minute	NNS
hvd.rsl868	3462	16	.	.	.
hvd.rsl868	3463	1	Pound	pound	NN
hvd.rsl868	3463	2	or	or	CC
hvd.rsl868	3463	3	grind	grind	VB
hvd.rsl868	3463	4	the	the	DT
hvd.rsl868	3463	5	ginger	ginger	NN
hvd.rsl868	3463	6	,	,	,
hvd.rsl868	3463	7	garlic	garlic	NN
hvd.rsl868	3463	8	and	and	CC
hvd.rsl868	3463	9	raisins	raisin	NNS
hvd.rsl868	3463	10	with	with	IN
hvd.rsl868	3463	11	enough	enough	JJ
hvd.rsl868	3463	12	vinegar	vinegar	NN
hvd.rsl868	3463	13	to	to	TO
hvd.rsl868	3463	14	make	make	VB
hvd.rsl868	3463	15	them	-PRON-	PRP
hvd.rsl868	3463	16	into	into	IN
hvd.rsl868	3463	17	a	a	DT
hvd.rsl868	3463	18	paste	paste	NN
hvd.rsl868	3463	19	.	.	.
hvd.rsl868	3464	1	Boil	boil	VB
hvd.rsl868	3464	2	the	the	DT
hvd.rsl868	3464	3	sugar	sugar	NN
hvd.rsl868	3464	4	with	with	IN
hvd.rsl868	3464	5	the	the	DT
hvd.rsl868	3464	6	remainder	remainder	NN
hvd.rsl868	3464	7	of	of	IN
hvd.rsl868	3464	8	the	the	DT
hvd.rsl868	3464	9	vinegar	vinegar	NN
hvd.rsl868	3464	10	into	into	IN
hvd.rsl868	3464	11	a	a	DT
hvd.rsl868	3464	12	thick	thick	JJ
hvd.rsl868	3464	13	syrup	syrup	NN
hvd.rsl868	3464	14	.	.	.
hvd.rsl868	3465	1	Mix	mix	VB
hvd.rsl868	3465	2	all	all	PDT
hvd.rsl868	3465	3	the	the	DT
hvd.rsl868	3465	4	ingredients	ingredient	NNS
hvd.rsl868	3465	5	together	together	RB
hvd.rsl868	3465	6	with	with	IN
hvd.rsl868	3465	7	the	the	DT
hvd.rsl868	3465	8	salt	salt	NN
hvd.rsl868	3465	9	and	and	CC
hvd.rsl868	3465	10	chillies	chilli	NNS
hvd.rsl868	3465	11	,	,	,
hvd.rsl868	3465	12	and	and	CC
hvd.rsl868	3465	13	boil	boil	VB
hvd.rsl868	3465	14	till	till	IN
hvd.rsl868	3465	15	the	the	DT
hvd.rsl868	3465	16	fruit	fruit	NN
hvd.rsl868	3465	17	and	and	CC
hvd.rsl868	3465	18	syrup	syrup	NN
hvd.rsl868	3465	19	run	run	VBD
hvd.rsl868	3465	20	the	the	DT
hvd.rsl868	3465	21	one	one	CD
hvd.rsl868	3465	22	way	way	NN
hvd.rsl868	3465	23	when	when	WRB
hvd.rsl868	3465	24	pm	pm	NN
hvd.rsl868	3465	25	on	on	IN
hvd.rsl868	3465	26	a	a	DT
hvd.rsl868	3465	27	plate	plate	NN
hvd.rsl868	3465	28	held	hold	VBN
hvd.rsl868	3465	29	sideways	sideways	RB
hvd.rsl868	3465	30	.	.	.
hvd.rsl868	3466	1	Bottle	bottle	VB
hvd.rsl868	3466	2	and	and	CC
hvd.rsl868	3466	3	seal	seal	VB
hvd.rsl868	3466	4	.	.	.
hvd.rsl868	3467	1	CHAPTER	chapter	NN
hvd.rsl868	3467	2	XIII	XIII	NNP
hvd.rsl868	3467	3	.	.	.
hvd.rsl868	3468	1	SALADS	salad	NNS
hvd.rsl868	3468	2	.	.	.
hvd.rsl868	3469	1	Beet	beet	VB
hvd.rsl868	3469	2	Dressing.—One	Dressing.—One	NNP
hvd.rsl868	3469	3	cupful	cupful	JJ
hvd.rsl868	3469	4	vinegar	vinegar	NN
hvd.rsl868	3469	5	,	,	,
hvd.rsl868	3469	6	one	one	CD
hvd.rsl868	3469	7	-	-	HYPH
hvd.rsl868	3469	8	half	half	NN
hvd.rsl868	3469	9	cupful	cupful	NN
hvd.rsl868	3469	10	sugar	sugar	NN
hvd.rsl868	3469	11	,	,	,
hvd.rsl868	3469	12	butter	butter	VB
hvd.rsl868	3469	13	the	the	DT
hvd.rsl868	3469	14	size	size	NN
hvd.rsl868	3469	15	of	of	IN
hvd.rsl868	3469	16	a	a	DT
hvd.rsl868	3469	17	walnut	walnut	NN
hvd.rsl868	3469	18	,	,	,
hvd.rsl868	3469	19	salt	salt	NN
hvd.rsl868	3469	20	and	and	CC
hvd.rsl868	3469	21	pepper	pepper	NN
hvd.rsl868	3469	22	to	to	TO
hvd.rsl868	3469	23	taste	taste	VB
hvd.rsl868	3469	24	,	,	,
hvd.rsl868	3469	25	scant	scant	JJ
hvd.rsl868	3469	26	tablespoon	tablespoon	NN
hvd.rsl868	3469	27	of	of	IN
hvd.rsl868	3469	28	cornstarch	cornstarch	NN
hvd.rsl868	3469	29	or	or	CC
hvd.rsl868	3469	30	flour	flour	NN
hvd.rsl868	3469	31	.	.	.
hvd.rsl868	3470	1	Mix	mix	VB
hvd.rsl868	3470	2	thoroughly	thoroughly	RB
hvd.rsl868	3470	3	,	,	,
hvd.rsl868	3470	4	boil	boil	VBP
hvd.rsl868	3470	5	till	till	IN
hvd.rsl868	3470	6	it	-PRON-	PRP
hvd.rsl868	3470	7	thickens	thicken	VBZ
hvd.rsl868	3470	8	,	,	,
hvd.rsl868	3470	9	pour	pour	VB
hvd.rsl868	3470	10	over	over	IN
hvd.rsl868	3470	11	the	the	DT
hvd.rsl868	3470	12	sliced	slice	VBN
hvd.rsl868	3470	13	boiled	boil	VBN
hvd.rsl868	3470	14	beets	beet	NNS
hvd.rsl868	3470	15	and	and	CC
hvd.rsl868	3470	16	serve	serve	VBP
hvd.rsl868	3470	17	immediately	immediately	RB
hvd.rsl868	3470	18	.	.	.
hvd.rsl868	3471	1	Butter	butter	NN
hvd.rsl868	3471	2	Dressing	dress	VBG
hvd.rsl868	3471	3	for	for	IN
hvd.rsl868	3471	4	Potato	Potato	NNP
hvd.rsl868	3471	5	Salad.—One	Salad.—One	NNP
hvd.rsl868	3471	6	cupful	cupful	NN
hvd.rsl868	3471	7	butter	butter	NN
hvd.rsl868	3471	8	,	,	,
hvd.rsl868	3471	9	melted	melt	VBN
hvd.rsl868	3471	10	,	,	,
hvd.rsl868	3471	11	into	into	IN
hvd.rsl868	3471	12	which	which	WDT
hvd.rsl868	3471	13	is	be	VBZ
hvd.rsl868	3471	14	stirred	stir	VBN
hvd.rsl868	3471	15	one	one	CD
hvd.rsl868	3471	16	tablespoonful	tablespoonful	NN
hvd.rsl868	3471	17	of	of	IN
hvd.rsl868	3471	18	flour	flour	NN
hvd.rsl868	3471	19	,	,	,
hvd.rsl868	3471	20	half	half	JJ
hvd.rsl868	3471	21	cupful	cupful	NN
hvd.rsl868	3471	22	of	of	IN
hvd.rsl868	3471	23	vinegar	vinegar	NN
hvd.rsl868	3471	24	,	,	,
hvd.rsl868	3471	25	one	one	CD
hvd.rsl868	3471	26	teaspoonful	teaspoonful	NN
hvd.rsl868	3471	27	salt	salt	NN
hvd.rsl868	3471	28	,	,	,
hvd.rsl868	3471	29	one	one	CD
hvd.rsl868	3471	30	egg	egg	NN
hvd.rsl868	3471	31	,	,	,
hvd.rsl868	3471	32	half	half	JJ
hvd.rsl868	3471	33	teaspoonful	teaspoonful	NN
hvd.rsl868	3471	34	mustard	mustard	NN
hvd.rsl868	3471	35	,	,	,
hvd.rsl868	3471	36	and	and	CC
hvd.rsl868	3471	37	a	a	DT
hvd.rsl868	3471	38	little	little	JJ
hvd.rsl868	3471	39	pepper	pepper	NN
hvd.rsl868	3471	40	.	.	.
hvd.rsl868	3472	1	Add	add	VB
hvd.rsl868	3472	2	a	a	DT
hvd.rsl868	3472	3	small	small	JJ
hvd.rsl868	3472	4	cupful	cupful	NN
hvd.rsl868	3472	5	of	of	IN
hvd.rsl868	3472	6	boiling	boil	VBG
hvd.rsl868	3472	7	water	water	NN
hvd.rsl868	3472	8	,	,	,
hvd.rsl868	3472	9	and	and	CC
hvd.rsl868	3472	10	cook	cook	VB
hvd.rsl868	3472	11	together	together	RB
hvd.rsl868	3472	12	until	until	IN
hvd.rsl868	3472	13	thickened	thicken	VBN
hvd.rsl868	3472	14	like	like	IN
hvd.rsl868	3472	15	cream	cream	NN
hvd.rsl868	3472	16	.	.	.
hvd.rsl868	3473	1	Dressing	dress	VBG
hvd.rsl868	3473	2	With	with	IN
hvd.rsl868	3473	3	Bacon	Bacon	NNP
hvd.rsl868	3473	4	Fat.—Cook	fat.—cook	VB
hvd.rsl868	3473	5	two	two	CD
hvd.rsl868	3473	6	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3473	7	of	of	IN
hvd.rsl868	3473	8	flour	flour	NN
hvd.rsl868	3473	9	and	and	CC
hvd.rsl868	3473	10	a	a	DT
hvd.rsl868	3473	11	dash	dash	NN
hvd.rsl868	3473	12	of	of	IN
hvd.rsl868	3473	13	paprika	paprika	NN
hvd.rsl868	3473	14	or	or	CC
hvd.rsl868	3473	15	red	red	JJ
hvd.rsl868	3473	16	pepper	pepper	NN
hvd.rsl868	3473	17	in	in	IN
hvd.rsl868	3473	18	five	five	CD
hvd.rsl868	3473	19	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3473	20	of	of	IN
hvd.rsl868	3473	21	hot	hot	JJ
hvd.rsl868	3473	22	bacon	bacon	NN
hvd.rsl868	3473	23	fat	fat	JJ
hvd.rsl868	3473	24	.	.	.
hvd.rsl868	3474	1	Add	add	VB
hvd.rsl868	3474	2	four	four	CD
hvd.rsl868	3474	3	or	or	CC
hvd.rsl868	3474	4	five	five	CD
hvd.rsl868	3474	5	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3474	6	of	of	IN
hvd.rsl868	3474	7	vinegar	vinegar	NN
hvd.rsl868	3474	8	and	and	CC
hvd.rsl868	3474	9	half	half	PDT
hvd.rsl868	3474	10	a	a	DT
hvd.rsl868	3474	11	cupful	cupful	NN
hvd.rsl868	3474	12	of	of	IN
hvd.rsl868	3474	13	water	water	NN
hvd.rsl868	3474	14	.	.	.
hvd.rsl868	3475	1	Stir	stir	VB
hvd.rsl868	3475	2	and	and	CC
hvd.rsl868	3475	3	cook	cook	VB
hvd.rsl868	3475	4	until	until	IN
hvd.rsl868	3475	5	boiling	boiling	NN
hvd.rsl868	3475	6	.	.	.
hvd.rsl868	3476	1	Then	then	RB
hvd.rsl868	3476	2	gradually	gradually	RB
hvd.rsl868	3476	3	pour	pour	VB
hvd.rsl868	3476	4	over	over	IN
hvd.rsl868	3476	5	the	the	DT
hvd.rsl868	3476	6	beaten	beat	VBN
hvd.rsl868	3476	7	yolk	yolk	NN
hvd.rsl868	3476	8	of	of	IN
hvd.rsl868	3476	9	an	an	DT
hvd.rsl868	3476	10	egg	egg	NN
hvd.rsl868	3476	11	(	(	-LRB-
hvd.rsl868	3476	12	preferably	preferably	RB
hvd.rsl868	3476	13	two	two	CD
hvd.rsl868	3476	14	yolks	yolk	NNS
hvd.rsl868	3476	15	)	)	-RRB-
hvd.rsl868	3476	16	.	.	.
hvd.rsl868	3477	1	Return	return	VB
hvd.rsl868	3477	2	to	to	IN
hvd.rsl868	3477	3	the	the	DT
hvd.rsl868	3477	4	fire	fire	NN
hvd.rsl868	3477	5	(	(	-LRB-
hvd.rsl868	3477	6	over	over	IN
hvd.rsl868	3477	7	hot	hot	JJ
hvd.rsl868	3477	8	water	water	NN
hvd.rsl868	3477	9	)	)	-RRB-
hvd.rsl868	3477	10	to	to	TO
hvd.rsl868	3477	11	cook	cook	VB
hvd.rsl868	3477	12	the	the	DT
hvd.rsl868	3477	13	egg	egg	NN
hvd.rsl868	3477	14	,	,	,
hvd.rsl868	3477	15	and	and	CC
hvd.rsl868	3477	16	add	add	VB
hvd.rsl868	3477	17	salt	salt	NN
hvd.rsl868	3477	18	if	if	IN
hvd.rsl868	3477	19	needed	need	VBN
hvd.rsl868	3477	20	.	.	.
hvd.rsl868	3478	1	Use	use	VB
hvd.rsl868	3478	2	when	when	WRB
hvd.rsl868	3478	3	cold	cold	JJ
hvd.rsl868	3478	4	.	.	.
hvd.rsl868	3479	1	This	this	DT
hvd.rsl868	3479	2	dressing	dressing	NN
hvd.rsl868	3479	3	is	be	VBZ
hvd.rsl868	3479	4	particularly	particularly	RB
hvd.rsl868	3479	5	good	good	JJ
hvd.rsl868	3479	6	with	with	IN
hvd.rsl868	3479	7	endive	endive	NN
hvd.rsl868	3479	8	or	or	CC
hvd.rsl868	3479	9	lettuce	lettuce	NN
hvd.rsl868	3479	10	,	,	,
hvd.rsl868	3479	11	alone	alone	RB
hvd.rsl868	3479	12	or	or	CC
hvd.rsl868	3479	13	with	with	IN
hvd.rsl868	3479	14	eggs	egg	NNS
hvd.rsl868	3479	15	.	.	.
hvd.rsl868	3480	1	French	French	NNP
hvd.rsl868	3480	2	Dressing.—This	dressing.—this	DT
hvd.rsl868	3480	3	consists	consist	VBZ
hvd.rsl868	3480	4	of	of	IN
hvd.rsl868	3480	5	three	three	CD
hvd.rsl868	3480	6	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3480	7	of	of	IN
hvd.rsl868	3480	8	oil	oil	NN
hvd.rsl868	3480	9	to	to	IN
hvd.rsl868	3480	10	one	one	CD
hvd.rsl868	3480	11	tablespoonful	tablespoonful	NN
hvd.rsl868	3480	12	of	of	IN
hvd.rsl868	3480	13	vinegar	vinegar	NN
hvd.rsl868	3480	14	.	.	.
hvd.rsl868	3481	1	For	for	IN
hvd.rsl868	3481	2	every	every	DT
hvd.rsl868	3481	3	tablespoonful	tablespoonful	NN
hvd.rsl868	3481	4	of	of	IN
hvd.rsl868	3481	5	vinegar	vinegar	NN
hvd.rsl868	3481	6	and	and	CC
hvd.rsl868	3481	7	three	three	CD
hvd.rsl868	3481	8	of	of	IN
hvd.rsl868	3481	9	oil	oil	NN
hvd.rsl868	3481	10	,	,	,
hvd.rsl868	3481	11	take	take	VB
hvd.rsl868	3481	12	one	one	CD
hvd.rsl868	3481	13	-	-	HYPH
hvd.rsl868	3481	14	half	half	NN
hvd.rsl868	3481	15	teaspoonful	teaspoonful	NN
hvd.rsl868	3481	16	of	of	IN
hvd.rsl868	3481	17	salt	salt	NN
hvd.rsl868	3481	18	and	and	CC
hvd.rsl868	3481	19	one	one	CD
hvd.rsl868	3481	20	-	-	HYPH
hvd.rsl868	3481	21	fourth	fourth	JJ
hvd.rsl868	3481	22	teaspoonful	teaspoonful	NN
hvd.rsl868	3481	23	of	of	IN
hvd.rsl868	3481	24	black	black	JJ
hvd.rsl868	3481	25	or	or	CC
hvd.rsl868	3481	26	white	white	JJ
hvd.rsl868	3481	27	pepper	pepper	NN
hvd.rsl868	3481	28	.	.	.
hvd.rsl868	3482	1	Mix	mix	VB
hvd.rsl868	3482	2	the	the	DT
hvd.rsl868	3482	3	salt	salt	NN
hvd.rsl868	3482	4	and	and	CC
hvd.rsl868	3482	5	pepper	pepper	NN
hvd.rsl868	3482	6	with	with	IN
hvd.rsl868	3482	7	the	the	DT
hvd.rsl868	3482	8	oil	oil	NN
hvd.rsl868	3482	9	and	and	CC
hvd.rsl868	3482	10	add	add	VB
hvd.rsl868	3482	11	the	the	DT
hvd.rsl868	3482	12	vinegar	vinegar	NN
hvd.rsl868	3482	13	gradually	gradually	RB
hvd.rsl868	3482	14	,	,	,
hvd.rsl868	3482	15	stirring	stir	VBG
hvd.rsl868	3482	16	thoroughly	thoroughly	RB
hvd.rsl868	3482	17	until	until	IN
hvd.rsl868	3482	18	it	-PRON-	PRP
hvd.rsl868	3482	19	becomes	become	VBZ
hvd.rsl868	3482	20	white	white	JJ
hvd.rsl868	3482	21	and	and	CC
hvd.rsl868	3482	22	a	a	DT
hvd.rsl868	3482	23	little	little	JJ
hvd.rsl868	3482	24	thickened	thickened	JJ
hvd.rsl868	3482	25	.	.	.
hvd.rsl868	3483	1	This	this	DT
hvd.rsl868	3483	2	dressing	dressing	NN
hvd.rsl868	3483	3	must	must	MD
hvd.rsl868	3483	4	be	be	VB
hvd.rsl868	3483	5	used	use	VBN
hvd.rsl868	3483	6	as	as	RB
hvd.rsl868	3483	7	soon	soon	RB
hvd.rsl868	3483	8	as	as	IN
hvd.rsl868	3483	9	it	-PRON-	PRP
hvd.rsl868	3483	10	is	be	VBZ
hvd.rsl868	3483	11	made	make	VBN
hvd.rsl868	3483	12	or	or	CC
hvd.rsl868	3483	13	it	-PRON-	PRP
hvd.rsl868	3483	14	will	will	MD
hvd.rsl868	3483	15	separate	separate	VB
hvd.rsl868	3483	16	.	.	.
hvd.rsl868	3484	1	Prepared	prepared	JJ
hvd.rsl868	3484	2	Dressing.—Here	Dressing.—Here	NNP
hvd.rsl868	3484	3	is	be	VBZ
hvd.rsl868	3484	4	a	a	DT
hvd.rsl868	3484	5	delicious	delicious	JJ
hvd.rsl868	3484	6	salad	salad	NN
hvd.rsl868	3484	7	dressing	dressing	NN
hvd.rsl868	3484	8	,	,	,
hvd.rsl868	3484	9	which	which	WDT
hvd.rsl868	3484	10	will	will	MD
hvd.rsl868	3484	11	keep	keep	VB
hvd.rsl868	3484	12	a	a	DT
hvd.rsl868	3484	13	long	long	JJ
hvd.rsl868	3484	14	time	time	NN
hvd.rsl868	3484	15	if	if	IN
hvd.rsl868	3484	16	put	put	VBN
hvd.rsl868	3484	17	on	on	IN
hvd.rsl868	3484	18	ice	ice	NN
hvd.rsl868	3484	19	,	,	,
hvd.rsl868	3484	20	or	or	CC
hvd.rsl868	3484	21	in	in	IN
hvd.rsl868	3484	22	a	a	DT
hvd.rsl868	3484	23	cold	cold	JJ
hvd.rsl868	3484	24	place	place	NN
hvd.rsl868	3484	25	.	.	.
hvd.rsl868	3485	1	Mix	mix	VB
hvd.rsl868	3485	2	half	half	PDT
hvd.rsl868	3485	3	a	a	DT
hvd.rsl868	3485	4	cupful	cupful	NN
hvd.rsl868	3485	5	of	of	IN
hvd.rsl868	3485	6	oil	oil	NN
hvd.rsl868	3485	7	,	,	,
hvd.rsl868	3485	8	five	five	CD
hvd.rsl868	3485	9	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	3485	10	vinegar	vinegar	NN
hvd.rsl868	3485	11	,	,	,
hvd.rsl868	3485	12	half	half	PDT
hvd.rsl868	3485	13	a	a	DT
hvd.rsl868	3485	14	teaspoonful	teaspoonful	NN
hvd.rsl868	3485	15	powdered	powder	VBN
hvd.rsl868	3485	16	sugar	sugar	NN
hvd.rsl868	3485	17	,	,	,
hvd.rsl868	3485	18	half	half	PDT
hvd.rsl868	3485	19	a	a	DT
hvd.rsl868	3485	20	small	small	JJ
hvd.rsl868	3485	21	Bermuda	Bermuda	NNP
hvd.rsl868	3485	22	onion	onion	NN
hvd.rsl868	3485	23	,	,	,
hvd.rsl868	3485	24	finely	finely	RB
hvd.rsl868	3485	25	chopped	chop	VBN
hvd.rsl868	3485	26	,	,	,
hvd.rsl868	3485	27	two	two	CD
hvd.rsl868	3485	28	tablespoonfuls	tablespoonfuls	JJ
hvd.rsl868	3485	29	chopped	chop	VBN
hvd.rsl868	3485	30	parsley	parsley	NN
hvd.rsl868	3485	31	,	,	,
hvd.rsl868	3485	32	half	half	PDT
hvd.rsl868	3485	33	a	a	DT
hvd.rsl868	3485	34	tablespoonful	tablespoonful	JJ
hvd.rsl868	3485	35	chopped	chop	VBN
hvd.rsl868	3485	36	red	red	JJ
hvd.rsl868	3485	37	pepper	pepper	NN
hvd.rsl868	3485	38	,	,	,
hvd.rsl868	3485	39	one	one	CD
hvd.rsl868	3485	40	tablespoonful	tablespoonful	NN
hvd.rsl868	3485	41	chopped	chop	VBN
hvd.rsl868	3485	42	green	green	JJ
hvd.rsl868	3485	43	pepper	pepper	NN
hvd.rsl868	3485	44	,	,	,
hvd.rsl868	3485	45	one	one	CD
hvd.rsl868	3485	46	teaspoonful	teaspoonful	NN
hvd.rsl868	3485	47	salt	salt	NN
hvd.rsl868	3485	48	.	.	.
hvd.rsl868	3486	1	Let	let	VB
hvd.rsl868	3486	2	it	-PRON-	PRP
hvd.rsl868	3486	3	stand	stand	VB
hvd.rsl868	3486	4	for	for	IN
hvd.rsl868	3486	5	an	an	DT
hvd.rsl868	3486	6	hour	hour	NN
hvd.rsl868	3486	7	,	,	,
hvd.rsl868	3486	8	then	then	RB
hvd.rsl868	3486	9	whip	whip	VB
hvd.rsl868	3486	10	up	up	RP
hvd.rsl868	3486	11	with	with	IN
hvd.rsl868	3486	12	an	an	DT
hvd.rsl868	3486	13	egg	egg	NN
hvd.rsl868	3486	14	beater	beater	NN
hvd.rsl868	3486	15	before	before	IN
hvd.rsl868	3486	16	using	use	VBG
hvd.rsl868	3486	17	.	.	.
hvd.rsl868	3487	1	Sour	Sour	NNP
hvd.rsl868	3487	2	Cream	Cream	NNP
hvd.rsl868	3487	3	Dressing.—Chill	Dressing.—Chill	NNP
hvd.rsl868	3487	4	a	a	DT
hvd.rsl868	3487	5	cupful	cupful	NN
hvd.rsl868	3487	6	of	of	IN
hvd.rsl868	3487	7	rich	rich	JJ
hvd.rsl868	3487	8	sour	sour	JJ
hvd.rsl868	3487	9	cream	cream	NN
hvd.rsl868	3487	10	until	until	IN
hvd.rsl868	3487	11	very	very	RB
hvd.rsl868	3487	12	cold	cold	JJ
hvd.rsl868	3487	13	,	,	,
hvd.rsl868	3487	14	then	then	RB
hvd.rsl868	3487	15	beat	beat	VBD
hvd.rsl868	3487	16	well	well	RB
hvd.rsl868	3487	17	foi	foi	XX
hvd.rsl868	3487	18	<	<	XX
hvd.rsl868	3487	19	nve	nve	NNP
hvd.rsl868	3487	20	minutes	minute	NNS
hvd.rsl868	3487	21	,	,	,
hvd.rsl868	3487	22	adding	add	VBG
hvd.rsl868	3487	23	,	,	,
hvd.rsl868	3487	24	while	while	IN
hvd.rsl868	3487	25	beating	beat	VBG
hvd.rsl868	3487	26	,	,	,
hvd.rsl868	3487	27	a	a	DT
hvd.rsl868	3487	28	tablespoon-	tablespoon-	NN
hvd.rsl868	3487	29	ful	ful	NN
hvd.rsl868	3487	30	of	of	IN
hvd.rsl868	3487	31	powdered	powdered	JJ
hvd.rsl868	3487	32	sugar	sugar	NN
hvd.rsl868	3487	33	and	and	CC
hvd.rsl868	3487	34	a	a	DT
hvd.rsl868	3487	35	half	half	JJ
hvd.rsl868	3487	36	teaspoonful	teaspoonful	NN
hvd.rsl868	3487	37	of	of	IN
hvd.rsl868	3487	38	lemon	lemon	NN
hvd.rsl868	3487	39	juice	juice	NN
hvd.rsl868	3487	40	.	.	.
hvd.rsl868	3488	1	Slice	slice	VB
hvd.rsl868	3488	2	chilled	chilled	JJ
hvd.rsl868	3488	3	cucumbers	cucumber	NNS
hvd.rsl868	3488	4	very	very	RB
hvd.rsl868	3488	5	thin	thin	JJ
hvd.rsl868	3488	6	,	,	,
hvd.rsl868	3488	7	and	and	CC
hvd.rsl868	3488	8	serve	serve	VB
hvd.rsl868	3488	9	with	with	IN
hvd.rsl868	3488	10	this	this	DT
hvd.rsl868	3488	11	dressing	dressing	NN
hvd.rsl868	3488	12	.	.	.
hvd.rsl868	3489	1	Salad	salad	NN
hvd.rsl868	3489	2	Dressing	dress	VBG
hvd.rsl868	3489	3	Without	without	IN
hvd.rsl868	3489	4	Oil.—Piece	Oil.—Piece	,
hvd.rsl868	3489	5	of	of	IN
hvd.rsl868	3489	6	butter	butter	NN
hvd.rsl868	3489	7	the	the	DT
hvd.rsl868	3489	8	size	size	NN
hvd.rsl868	3489	9	of	of	IN
hvd.rsl868	3489	10	an	an	DT
hvd.rsl868	3489	11	egg	egg	NN
hvd.rsl868	3489	12	.	.	.
hvd.rsl868	3490	1	Heat	heat	VB
hvd.rsl868	3490	2	in	in	IN
hvd.rsl868	3490	3	granite	granite	NN
hvd.rsl868	3490	4	basin	basin	NN
hvd.rsl868	3490	5	,	,	,
hvd.rsl868	3490	6	add	add	VB
hvd.rsl868	3490	7	sifted	sift	VBN
hvd.rsl868	3490	8	flour	flour	NN
hvd.rsl868	3490	9	till	till	IN
hvd.rsl868	3490	10	thick	thick	JJ
hvd.rsl868	3490	11	.	.	.
hvd.rsl868	3491	1	Then	then	RB
hvd.rsl868	3491	2	add	add	VB
hvd.rsl868	3491	3	one	one	CD
hvd.rsl868	3491	4	cupful	cupful	NN
hvd.rsl868	3491	5	of	of	IN
hvd.rsl868	3491	6	milk	milk	NN
hvd.rsl868	3491	7	.	.	.
hvd.rsl868	3492	1	When	when	WRB
hvd.rsl868	3492	2	smooth	smooth	JJ
hvd.rsl868	3492	3	add	add	VB
hvd.rsl868	3492	4	one	one	CD
hvd.rsl868	3492	5	cupful	cupful	NN
hvd.rsl868	3492	6	vinegar	vinegar	NN
hvd.rsl868	3492	7	;	;	:
hvd.rsl868	3492	8	two	two	CD
hvd.rsl868	3492	9	eggs	egg	NNS
hvd.rsl868	3492	10	(	(	-LRB-
hvd.rsl868	3492	11	beaten	beat	VBN
hvd.rsl868	3492	12	)	)	-RRB-
hvd.rsl868	3492	13	;	;	:
hvd.rsl868	3492	14	salt	salt	NN
hvd.rsl868	3492	15	,	,	,
hvd.rsl868	3492	16	184	184	CD
hvd.rsl868	3492	17	THE	the	DT
hvd.rsl868	3492	18	RURAL	rural	JJ
hvd.rsl868	3492	19	COOK	COOK	NNP
hvd.rsl868	3492	20	BOOK	book	NN
hvd.rsl868	3492	21	.	.	.
hvd.rsl868	3493	1	pepper	pepper	NN
hvd.rsl868	3493	2	,	,	,
hvd.rsl868	3493	3	red	red	JJ
hvd.rsl868	3493	4	or	or	CC
hvd.rsl868	3493	5	black	black	JJ
hvd.rsl868	3493	6	,	,	,
hvd.rsl868	3493	7	mustard	mustard	NN
hvd.rsl868	3493	8	,	,	,
hvd.rsl868	3493	9	seasoned	season	VBN
hvd.rsl868	3493	10	as	as	IN
hvd.rsl868	3493	11	you	-PRON-	PRP
hvd.rsl868	3493	12	wish	wish	VBP
hvd.rsl868	3493	13	;	;	:
hvd.rsl868	3493	14	one	one	CD
hvd.rsl868	3493	15	tablespoon	tablespoon	NN
hvd.rsl868	3493	16	of	of	IN
hvd.rsl868	3493	17	sugar	sugar	NN
hvd.rsl868	3493	18	.	.	.
hvd.rsl868	3494	1	Cook	cook	VB
hvd.rsl868	3494	2	till	till	IN
hvd.rsl868	3494	3	thick	thick	JJ
hvd.rsl868	3494	4	.	.	.
hvd.rsl868	3495	1	The	the	DT
hvd.rsl868	3495	2	edition	edition	NN
hvd.rsl868	3495	3	of	of	IN
hvd.rsl868	3495	4	a	a	DT
hvd.rsl868	3495	5	half	half	JJ
hvd.rsl868	3495	6	cupful	cupful	NN
hvd.rsl868	3495	7	of	of	IN
hvd.rsl868	3495	8	well	well	RB
hvd.rsl868	3495	9	-	-	HYPH
hvd.rsl868	3495	10	beaten	beat	VBN
hvd.rsl868	3495	11	sour	sour	JJ
hvd.rsl868	3495	12	or	or	CC
hvd.rsl868	3495	13	sweet	sweet	JJ
hvd.rsl868	3495	14	cream	cream	NN
hvd.rsl868	3495	15	will	will	MD
hvd.rsl868	3495	16	be	be	VB
hvd.rsl868	3495	17	found	find	VBN
hvd.rsl868	3495	18	excellent	excellent	JJ
hvd.rsl868	3495	19	.	.	.
hvd.rsl868	3496	1	This	this	DT
hvd.rsl868	3496	2	dressing	dressing	NN
hvd.rsl868	3496	3	on	on	IN
hvd.rsl868	3496	4	potatoes	potato	NNS
hvd.rsl868	3496	5	,	,	,
hvd.rsl868	3496	6	cu-	cu-	NN
hvd.rsl868	3496	7	cumbers	cumber	NNS
hvd.rsl868	3496	8	,	,	,
hvd.rsl868	3496	9	lettuce	lettuce	NN
hvd.rsl868	3496	10	or	or	CC
hvd.rsl868	3496	11	beets	beet	NNS
hvd.rsl868	3496	12	makes	make	VBZ
hvd.rsl868	3496	13	a	a	DT
hvd.rsl868	3496	14	most	most	RBS
hvd.rsl868	3496	15	palatable	palatable	JJ
hvd.rsl868	3496	16	salad	salad	NN
hvd.rsl868	3496	17	.	.	.
hvd.rsl868	3497	1	The	the	DT
hvd.rsl868	3497	2	friend	friend	NN
hvd.rsl868	3497	3	who	who	WP
hvd.rsl868	3497	4	gave	give	VBD
hvd.rsl868	3497	5	this	this	DT
hvd.rsl868	3497	6	says	say	VBZ
hvd.rsl868	3497	7	it	-PRON-	PRP
hvd.rsl868	3497	8	is	be	VBZ
hvd.rsl868	3497	9	a	a	DT
hvd.rsl868	3497	10	dressing	dressing	NN
hvd.rsl868	3497	11	that	that	WDT
hvd.rsl868	3497	12	will	will	MD
hvd.rsl868	3497	13	keep	keep	VB
hvd.rsl868	3497	14	for	for	IN
hvd.rsl868	3497	15	some	some	DT
hvd.rsl868	3497	16	time	time	NN
hvd.rsl868	3497	17	.	.	.
hvd.rsl868	3498	1	She	-PRON-	PRP
hvd.rsl868	3498	2	always	always	RB
hvd.rsl868	3498	3	keeps	keep	VBZ
hvd.rsl868	3498	4	a	a	DT
hvd.rsl868	3498	5	jar	jar	NN
hvd.rsl868	3498	6	of	of	IN
hvd.rsl868	3498	7	it	-PRON-	PRP
hvd.rsl868	3498	8	on	on	IN
hvd.rsl868	3498	9	hand	hand	NN
hvd.rsl868	3498	10	.	.	.
hvd.rsl868	3499	1	The	the	DT
hvd.rsl868	3499	2	left	left	JJ
hvd.rsl868	3499	3	-	-	HYPH
hvd.rsl868	3499	4	over	over	RP
hvd.rsl868	3499	5	dish	dish	NN
hvd.rsl868	3499	6	of	of	IN
hvd.rsl868	3499	7	beets	beet	NNS
hvd.rsl868	3499	8	,	,	,
hvd.rsl868	3499	9	peas	pea	NNS
hvd.rsl868	3499	10	or	or	CC
hvd.rsl868	3499	11	string	string	NN
hvd.rsl868	3499	12	beans	bean	NNS
hvd.rsl868	3499	13	is	be	VBZ
hvd.rsl868	3499	14	put	put	VBN
hvd.rsl868	3499	15	in	in	IN
hvd.rsl868	3499	16	the	the	DT
hvd.rsl868	3499	17	potato	potato	NN
hvd.rsl868	3499	18	salad	salad	NN
hvd.rsl868	3499	19	for	for	IN
hvd.rsl868	3499	20	supper	supper	NN
hvd.rsl868	3499	21	.	.	.
hvd.rsl868	3500	1	Mayonnaise.—Put	Mayonnaise.—Put	NFP
hvd.rsl868	3500	2	the	the	DT
hvd.rsl868	3500	3	uncocked	uncocked	JJ
hvd.rsl868	3500	4	yolks	yolk	NNS
hvd.rsl868	3500	5	of	of	IN
hvd.rsl868	3500	6	two	two	CD
hvd.rsl868	3500	7	eggs	egg	NNS
hvd.rsl868	3500	8	into	into	IN
hvd.rsl868	3500	9	an	an	DT
hvd.rsl868	3500	10	earthen	earthen	JJ
hvd.rsl868	3500	11	bowl	bowl	NN
hvd.rsl868	3500	12	,	,	,
hvd.rsl868	3500	13	beat	beat	VBD
hvd.rsl868	3500	14	them	-PRON-	PRP
hvd.rsl868	3500	15	well	well	RB
hvd.rsl868	3500	16	with	with	IN
hvd.rsl868	3500	17	a	a	DT
hvd.rsl868	3500	18	silver	silver	NN
hvd.rsl868	3500	19	or	or	CC
hvd.rsl868	3500	20	wooden	wooden	JJ
hvd.rsl868	3500	21	fork	fork	NN
hvd.rsl868	3500	22	for	for	IN
hvd.rsl868	3500	23	about	about	RB
hvd.rsl868	3500	24	one	one	CD
hvd.rsl868	3500	25	minute	minute	NN
hvd.rsl868	3500	26	;	;	:
hvd.rsl868	3500	27	then	then	RB
hvd.rsl868	3500	28	add	add	VB
hvd.rsl868	3500	29	a	a	DT
hvd.rsl868	3500	30	half	half	JJ
hvd.rsl868	3500	31	teaspoonful	teaspoonful	NN
hvd.rsl868	3500	32	of	of	IN
hvd.rsl868	3500	33	salt	salt	NN
hvd.rsl868	3500	34	,	,	,
hvd.rsl868	3500	35	a	a	DT
hvd.rsl868	3500	36	dash	dash	NN
hvd.rsl868	3500	37	of	of	IN
hvd.rsl868	3500	38	cayenne	cayenne	NN
hvd.rsl868	3500	39	,	,	,
hvd.rsl868	3500	40	and	and	CC
hvd.rsl868	3500	41	if	if	IN
hvd.rsl868	3500	42	you	-PRON-	PRP
hvd.rsl868	3500	43	desire	desire	VBP
hvd.rsl868	3500	44	.	.	.
hvd.rsl868	3501	1	a	a	DT
hvd.rsl868	3501	2	half	half	JJ
hvd.rsl868	3501	3	-	-	HYPH
hvd.rsl868	3501	4	teaspoonful	teaspoonful	NN
hvd.rsl868	3501	5	of	of	IN
hvd.rsl868	3501	6	mustard	mustard	NN
hvd.rsl868	3501	7	.	.	.
hvd.rsl868	3502	1	Work	work	VB
hvd.rsl868	3502	2	these	these	DT
hvd.rsl868	3502	3	well	well	RB
hvd.rsl868	3502	4	together	together	RB
hvd.rsl868	3502	5	,	,	,
hvd.rsl868	3502	6	and	and	CC
hvd.rsl868	3502	7	then	then	RB
hvd.rsl868	3502	8	add	add	VB
hvd.rsl868	3502	9	drop	drop	NN
hvd.rsl868	3502	10	by	by	IN
hvd.rsl868	3502	11	drop	drop	NN
hvd.rsl868	3502	12	,	,	,
hvd.rsl868	3502	13	a	a	DT
hvd.rsl868	3502	14	half	half	JJ
hvd.rsl868	3502	15	pint	pint	NN
hvd.rsl868	3502	16	or	or	CC
hvd.rsl868	3502	17	more	more	JJR
hvd.rsl868	3502	18	of	of	IN
hvd.rsl868	3502	19	olive	olive	JJ
hvd.rsl868	3502	20	oil	oil	NN
hvd.rsl868	3502	21	.	.	.
hvd.rsl868	3503	1	Stir	stir	VB
hvd.rsl868	3503	2	rapidly	rapidly	RB
hvd.rsl868	3503	3	and	and	CC
hvd.rsl868	3503	4	steadily	steadily	RB
hvd.rsl868	3503	5	while	while	IN
hvd.rsl868	3503	6	adding	add	VBG
hvd.rsl868	3503	7	the	the	DT
hvd.rsl868	3503	8	oil	oil	NN
hvd.rsl868	3503	9	;	;	:
hvd.rsl868	3503	10	do	do	VB
hvd.rsl868	3503	11	not	not	RB
hvd.rsl868	3503	12	reverse	reverse	VB
hvd.rsl868	3503	13	the	the	DT
hvd.rsl868	3503	14	motion	motion	NN
hvd.rsl868	3503	15	,	,	,
hvd.rsl868	3503	16	or	or	CC
hvd.rsl868	3503	17	the	the	DT
hvd.rsl868	3503	18	mayonnaise	mayonnaise	NN
hvd.rsl868	3503	19	may	may	MD
hvd.rsl868	3503	20	curdle	curdle	VB
hvd.rsl868	3503	21	.	.	.
hvd.rsl868	3504	1	After	after	IN
hvd.rsl868	3504	2	stirring	stir	VBG
hvd.rsl868	3504	3	in	in	IN
hvd.rsl868	3504	4	the	the	DT
hvd.rsl868	3504	5	first	first	JJ
hvd.rsl868	3504	6	gill	gill	NNP
hvd.rsl868	3504	7	of	of	IN
hvd.rsl868	3504	8	oil	oil	NN
hvd.rsl868	3504	9	,	,	,
hvd.rsl868	3504	10	alternate	alternate	JJ
hvd.rsl868	3504	11	occasionally	occasionally	RB
hvd.rsl868	3504	12	with	with	IN
hvd.rsl868	3504	13	a	a	DT
hvd.rsl868	3504	14	few	few	JJ
hvd.rsl868	3504	15	drops	drop	NNS
hvd.rsl868	3504	16	of	of	IN
hvd.rsl868	3504	17	lemon	lemon	NN
hvd.rsl868	3504	18	juice	juice	NN
hvd.rsl868	3504	19	or	or	CC
hvd.rsl868	3504	20	vinegar	vinegar	NN
hvd.rsl868	3504	21	.	.	.
hvd.rsl868	3505	1	The	the	DT
hvd.rsl868	3505	2	more	more	JJR
hvd.rsl868	3505	3	oil	oil	NN
hvd.rsl868	3505	4	you	-PRON-	PRP
hvd.rsl868	3505	5	use	use	VBP
hvd.rsl868	3505	6	,	,	,
hvd.rsl868	3505	7	the	the	DT
hvd.rsl868	3505	8	thicker	thick	JJR
hvd.rsl868	3505	9	the	the	DT
hvd.rsl868	3505	10	dressing	dressing	NN
hvd.rsl868	3505	11	.	.	.
hvd.rsl868	3506	1	If	if	IN
hvd.rsl868	3506	2	too	too	RB
hvd.rsl868	3506	3	thick	thick	JJ
hvd.rsl868	3506	4	,	,	,
hvd.rsl868	3506	5	add	add	VB
hvd.rsl868	3506	6	vinegar	vinegar	NN
hvd.rsl868	3506	7	enough	enough	RB
hvd.rsl868	3506	8	to	to	TO
hvd.rsl868	3506	9	make	make	VB
hvd.rsl868	3506	10	it	-PRON-	PRP
hvd.rsl868	3506	11	the	the	DT
hvd.rsl868	3506	12	proper	proper	JJ
hvd.rsl868	3506	13	consistency	consistency	NN
hvd.rsl868	3506	14	.	.	.
hvd.rsl868	3507	1	The	the	DT
hvd.rsl868	3507	2	mayonnaise	mayonnaise	NN
hvd.rsl868	3507	3	should	should	MD
hvd.rsl868	3507	4	be	be	VB
hvd.rsl868	3507	5	kept	keep	VBN
hvd.rsl868	3507	6	as	as	RB
hvd.rsl868	3507	7	cool	cool	JJ
hvd.rsl868	3507	8	as	as	IN
hvd.rsl868	3507	9	possible	possible	JJ
hvd.rsl868	3507	10	during	during	IN
hvd.rsl868	3507	11	the	the	DT
hvd.rsl868	3507	12	making	making	NN
hvd.rsl868	3507	13	.	.	.
hvd.rsl868	3508	1	Banana	Banana	NNP
hvd.rsl868	3508	2	Salad.—The	Salad.—The	NNP
hvd.rsl868	3508	3	bananas	banana	NNS
hvd.rsl868	3508	4	are	be	VBP
hvd.rsl868	3508	5	peeled	peel	VBN
hvd.rsl868	3508	6	,	,	,
hvd.rsl868	3508	7	sliced	slice	VBN
hvd.rsl868	3508	8	lengthwise	lengthwise	RB
hvd.rsl868	3508	9	down	down	IN
hvd.rsl868	3508	10	the	the	DT
hvd.rsl868	3508	11	middle	middle	NN
hvd.rsl868	3508	12	,	,	,
hvd.rsl868	3508	13	dipped	dip	VBN
hvd.rsl868	3508	14	in	in	IN
hvd.rsl868	3508	15	mayonnaise	mayonnaise	NN
hvd.rsl868	3508	16	,	,	,
hvd.rsl868	3508	17	and	and	CC
hvd.rsl868	3508	18	laid	lay	VBN
hvd.rsl868	3508	19	,	,	,
hvd.rsl868	3508	20	flat	flat	JJ
hvd.rsl868	3508	21	side	side	NN
hvd.rsl868	3508	22	up	up	RB
hvd.rsl868	3508	23	,	,	,
hvd.rsl868	3508	24	on	on	IN
hvd.rsl868	3508	25	lettuce	lettuce	NN
hvd.rsl868	3508	26	leaves	leave	NNS
hvd.rsl868	3508	27	.	.	.
hvd.rsl868	3509	1	A	a	DT
hvd.rsl868	3509	2	layer	layer	NN
hvd.rsl868	3509	3	of	of	IN
hvd.rsl868	3509	4	finely	finely	RB
hvd.rsl868	3509	5	chopped	chop	VBN
hvd.rsl868	3509	6	peanuts	peanut	NNS
hvd.rsl868	3509	7	is	be	VBZ
hvd.rsl868	3509	8	put	put	VBN
hvd.rsl868	3509	9	on	on	IN
hvd.rsl868	3509	10	the	the	DT
hvd.rsl868	3509	11	banana	banana	NN
hvd.rsl868	3509	12	,	,	,
hvd.rsl868	3509	13	and	and	CC
hvd.rsl868	3509	14	a	a	DT
hvd.rsl868	3509	15	spoonful	spoonful	NN
hvd.rsl868	3509	16	of	of	IN
hvd.rsl868	3509	17	mayonnaise	mayonnaise	NN
hvd.rsl868	3509	18	dressing	dressing	NN
hvd.rsl868	3509	19	put	put	VBN
hvd.rsl868	3509	20	by	by	IN
hvd.rsl868	3509	21	it	-PRON-	PRP
hvd.rsl868	3509	22	.	.	.
hvd.rsl868	3510	1	Serve	serve	VB
hvd.rsl868	3510	2	with	with	IN
hvd.rsl868	3510	3	heated	heated	JJ
hvd.rsl868	3510	4	graham	graham	NNP
hvd.rsl868	3510	5	crackers	cracker	NNS
hvd.rsl868	3510	6	.	.	.
hvd.rsl868	3511	1	This	this	DT
hvd.rsl868	3511	2	is	be	VBZ
hvd.rsl868	3511	3	delicious	delicious	JJ
hvd.rsl868	3511	4	.	.	.
hvd.rsl868	3512	1	Beet	Beet	NNP
hvd.rsl868	3512	2	Salad.—Slice	Salad.—Slice	NNP
hvd.rsl868	3512	3	and	and	CC
hvd.rsl868	3512	4	cut	cut	VBD
hvd.rsl868	3512	5	into	into	IN
hvd.rsl868	3512	6	dice	dice	NN
hvd.rsl868	3512	7	enough	enough	JJ
hvd.rsl868	3512	8	cold	cold	JJ
hvd.rsl868	3512	9	boiled	boil	VBN
hvd.rsl868	3512	10	beets	beet	NNS
hvd.rsl868	3512	11	to	to	TO
hvd.rsl868	3512	12	make	make	VB
hvd.rsl868	3512	13	a	a	DT
hvd.rsl868	3512	14	pint	pint	NN
hvd.rsl868	3512	15	;	;	:
hvd.rsl868	3512	16	heap	heap	NN
hvd.rsl868	3512	17	in	in	IN
hvd.rsl868	3512	18	the	the	DT
hvd.rsl868	3512	19	center	center	NN
hvd.rsl868	3512	20	of	of	IN
hvd.rsl868	3512	21	a	a	DT
hvd.rsl868	3512	22	salad	salad	NN
hvd.rsl868	3512	23	dish	dish	NN
hvd.rsl868	3512	24	,	,	,
hvd.rsl868	3512	25	and	and	CC
hvd.rsl868	3512	26	cover	cover	VB
hvd.rsl868	3512	27	with	with	IN
hvd.rsl868	3512	28	sauce	sauce	NN
hvd.rsl868	3512	29	Tartare	tartare	NN
hvd.rsl868	3512	30	.	.	.
hvd.rsl868	3513	1	This	this	DT
hvd.rsl868	3513	2	is	be	VBZ
hvd.rsl868	3513	3	made	make	VBN
hvd.rsl868	3513	4	by	by	IN
hvd.rsl868	3513	5	adding	add	VBG
hvd.rsl868	3513	6	a	a	DT
hvd.rsl868	3513	7	few	few	JJ
hvd.rsl868	3513	8	chopped	chop	VBN
hvd.rsl868	3513	9	olives	olive	NNS
hvd.rsl868	3513	10	,	,	,
hvd.rsl868	3513	11	gherkins	gherkin	NNS
hvd.rsl868	3513	12	and	and	CC
hvd.rsl868	3513	13	capers	caper	NNS
hvd.rsl868	3513	14	to	to	IN
hvd.rsl868	3513	15	mayonnaise	mayonnaise	NN
hvd.rsl868	3513	16	dressing	dressing	NN
hvd.rsl868	3513	17	.	.	.
hvd.rsl868	3514	1	If	if	IN
hvd.rsl868	3514	2	the	the	DT
hvd.rsl868	3514	3	mayonnaise	mayonnaise	NN
hvd.rsl868	3514	4	is	be	VBZ
hvd.rsl868	3514	5	not	not	RB
hvd.rsl868	3514	6	desired	desire	VBN
hvd.rsl868	3514	7	,	,	,
hvd.rsl868	3514	8	any	any	DT
hvd.rsl868	3514	9	ordinary	ordinary	JJ
hvd.rsl868	3514	10	salad	salad	NN
hvd.rsl868	3514	11	mixture	mixture	NN
hvd.rsl868	3514	12	may	may	MD
hvd.rsl868	3514	13	be	be	VB
hvd.rsl868	3514	14	used	use	VBN
hvd.rsl868	3514	15	,	,	,
hvd.rsl868	3514	16	and	and	CC
hvd.rsl868	3514	17	the	the	DT
hvd.rsl868	3514	18	salad	salad	NN
hvd.rsl868	3514	19	garnished	garnish	VBN
hvd.rsl868	3514	20	with	with	IN
hvd.rsl868	3514	21	hard	hard	RB
hvd.rsl868	3514	22	-	-	HYPH
hvd.rsl868	3514	23	boiled	boil	VBN
hvd.rsl868	3514	24	eggs	egg	NNS
hvd.rsl868	3514	25	and	and	CC
hvd.rsl868	3514	26	parsley	parsley	NN
hvd.rsl868	3514	27	.	.	.
hvd.rsl868	3515	1	Cream	cream	NN
hvd.rsl868	3515	2	S'aw.—Cut	s'aw.—cut	RB
hvd.rsl868	3515	3	a	a	DT
hvd.rsl868	3515	4	small	small	JJ
hvd.rsl868	3515	5	half	half	JJ
hvd.rsl868	3515	6	head	head	NN
hvd.rsl868	3515	7	of	of	IN
hvd.rsl868	3515	8	white	white	JJ
hvd.rsl868	3515	9	,	,	,
hvd.rsl868	3515	10	tender	tender	NN
hvd.rsl868	3515	11	cabbage	cabbage	NN
hvd.rsl868	3515	12	on	on	IN
hvd.rsl868	3515	13	a	a	DT
hvd.rsl868	3515	14	slaw	slaw	NN
hvd.rsl868	3515	15	cutter	cutter	NN
hvd.rsl868	3515	16	(	(	-LRB-
hvd.rsl868	3515	17	or	or	CC
hvd.rsl868	3515	18	fine	fine	JJ
hvd.rsl868	3515	19	,	,	,
hvd.rsl868	3515	20	with	with	IN
hvd.rsl868	3515	21	a	a	DT
hvd.rsl868	3515	22	sharp	sharp	JJ
hvd.rsl868	3515	23	knife	knife	NN
hvd.rsl868	3515	24	)	)	-RRB-
hvd.rsl868	3515	25	;	;	:
hvd.rsl868	3515	26	sprinkle	sprinkle	VB
hvd.rsl868	3515	27	a	a	DT
hvd.rsl868	3515	28	very	very	RB
hvd.rsl868	3515	29	little	little	JJ
hvd.rsl868	3515	30	black	black	JJ
hvd.rsl868	3515	31	pepper	pepper	NN
hvd.rsl868	3515	32	over	over	IN
hvd.rsl868	3515	33	it	-PRON-	PRP
hvd.rsl868	3515	34	,	,	,
hvd.rsl868	3515	35	and	and	CC
hvd.rsl868	3515	36	add	add	VB
hvd.rsl868	3515	37	one	one	CD
hvd.rsl868	3515	38	-	-	HYPH
hvd.rsl868	3515	39	third	third	NN
hvd.rsl868	3515	40	of	of	IN
hvd.rsl868	3515	41	small	small	JJ
hvd.rsl868	3515	42	teaspoonful	teaspoonful	NN
hvd.rsl868	3515	43	of	of	IN
hvd.rsl868	3515	44	salt	salt	NN
hvd.rsl868	3515	45	.	.	.
hvd.rsl868	3516	1	Have	have	VBP
hvd.rsl868	3516	2	ready	ready	JJ
hvd.rsl868	3516	3	a	a	DT
hvd.rsl868	3516	4	small	small	JJ
hvd.rsl868	3516	5	half	half	JJ
hvd.rsl868	3516	6	pint	pint	NN
hvd.rsl868	3516	7	of	of	IN
hvd.rsl868	3516	8	thick	thick	JJ
hvd.rsl868	3516	9	sweet	sweet	JJ
hvd.rsl868	3516	10	cream	cream	NN
hvd.rsl868	3516	11	;	;	:
hvd.rsl868	3516	12	add	add	VB
hvd.rsl868	3516	13	to	to	IN
hvd.rsl868	3516	14	this	this	DT
hvd.rsl868	3516	15	three	three	CD
hvd.rsl868	3516	16	even	even	RB
hvd.rsl868	3516	17	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3516	18	of	of	IN
hvd.rsl868	3516	19	granulated	granulated	JJ
hvd.rsl868	3516	20	sugar	sugar	NN
hvd.rsl868	3516	21	;	;	:
hvd.rsl868	3516	22	stir	stir	VB
hvd.rsl868	3516	23	until	until	IN
hvd.rsl868	3516	24	dissolved	dissolve	VBN
hvd.rsl868	3516	25	,	,	,
hvd.rsl868	3516	26	then	then	RB
hvd.rsl868	3516	27	whip	whip	VB
hvd.rsl868	3516	28	this	this	DT
hvd.rsl868	3516	29	to	to	IN
hvd.rsl868	3516	30	a	a	DT
hvd.rsl868	3516	31	stiff	stiff	JJ
hvd.rsl868	3516	32	froth	froth	NN
hvd.rsl868	3516	33	,	,	,
hvd.rsl868	3516	34	adding	add	VBG
hvd.rsl868	3516	35	gradually	gradually	RB
hvd.rsl868	3516	36	two	two	CD
hvd.rsl868	3516	37	and	and	CC
hvd.rsl868	3516	38	a	a	DT
hvd.rsl868	3516	39	half	half	JJ
hvd.rsl868	3516	40	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3516	41	of	of	IN
hvd.rsl868	3516	42	good	good	JJ
hvd.rsl868	3516	43	vinegar	vinegar	NN
hvd.rsl868	3516	44	.	.	.
hvd.rsl868	3517	1	When	when	WRB
hvd.rsl868	3517	2	finished	finish	VBN
hvd.rsl868	3517	3	pour	pour	NN
hvd.rsl868	3517	4	over	over	IN
hvd.rsl868	3517	5	the	the	DT
hvd.rsl868	3517	6	cabbage	cabbage	NN
hvd.rsl868	3517	7	,	,	,
hvd.rsl868	3517	8	stirring	stir	VBG
hvd.rsl868	3517	9	it	-PRON-	PRP
hvd.rsl868	3517	10	lightly	lightly	RB
hvd.rsl868	3517	11	until	until	IN
hvd.rsl868	3517	12	all	all	DT
hvd.rsl868	3517	13	is	be	VBZ
hvd.rsl868	3517	14	covered	cover	VBN
hvd.rsl868	3517	15	and	and	CC
hvd.rsl868	3517	16	stand	stand	VB
hvd.rsl868	3517	17	in	in	IN
hvd.rsl868	3517	18	refrigerator	refrigerator	NN
hvd.rsl868	3517	19	,	,	,
hvd.rsl868	3517	20	or	or	CC
hvd.rsl868	3517	21	in	in	IN
hvd.rsl868	3517	22	cold	cold	JJ
hvd.rsl868	3517	23	water	water	NN
hvd.rsl868	3517	24	,	,	,
hvd.rsl868	3517	25	for	for	IN
hvd.rsl868	3517	26	10	10	CD
hvd.rsl868	3517	27	or	or	CC
hvd.rsl868	3517	28	15	15	CD
hvd.rsl868	3517	29	minutes	minute	NNS
hvd.rsl868	3517	30	before	before	IN
hvd.rsl868	3517	31	serving	serve	VBG
hvd.rsl868	3517	32	.	.	.
hvd.rsl868	3518	1	The	the	DT
hvd.rsl868	3518	2	slaw	slaw	NN
hvd.rsl868	3518	3	should	should	MD
hvd.rsl868	3518	4	not	not	RB
hvd.rsl868	3518	5	be	be	VB
hvd.rsl868	3518	6	made	make	VBN
hvd.rsl868	3518	7	too	too	RB
hvd.rsl868	3518	8	long	long	RB
hvd.rsl868	3518	9	before	before	IN
hvd.rsl868	3518	10	serving	serve	VBG
hvd.rsl868	3518	11	,	,	,
hvd.rsl868	3518	12	as	as	IN
hvd.rsl868	3518	13	the	the	DT
hvd.rsl868	3518	14	cold	cold	JJ
hvd.rsl868	3518	15	,	,	,
hvd.rsl868	3518	16	crisp	crisp	JJ
hvd.rsl868	3518	17	taste	taste	NN
hvd.rsl868	3518	18	is	be	VBZ
hvd.rsl868	3518	19	most	most	RBS
hvd.rsl868	3518	20	appetizing	appetizing	JJ
hvd.rsl868	3518	21	.	.	.
hvd.rsl868	3519	1	Herring	Herring	NNP
hvd.rsl868	3519	2	Salad.—Heat	Salad.—Heat	NNP
hvd.rsl868	3519	3	through	through	RP
hvd.rsl868	3519	4	by	by	IN
hvd.rsl868	3519	5	broiling	broiling	NN
hvd.rsl868	3519	6	,	,	,
hvd.rsl868	3519	7	or	or	CC
hvd.rsl868	3519	8	in	in	IN
hvd.rsl868	3519	9	the	the	DT
hvd.rsl868	3519	10	oven	oven	NN
hvd.rsl868	3519	11	,	,	,
hvd.rsl868	3519	12	three	three	CD
hvd.rsl868	3519	13	smoked	smoke	VBN
hvd.rsl868	3519	14	herrings	herring	NNS
hvd.rsl868	3519	15	.	.	.
hvd.rsl868	3520	1	Then	then	RB
hvd.rsl868	3520	2	tear	tear	VB
hvd.rsl868	3520	3	off	off	RP
hvd.rsl868	3520	4	the	the	DT
hvd.rsl868	3520	5	heads	head	NNS
hvd.rsl868	3520	6	and	and	CC
hvd.rsl868	3520	7	pull	pull	VB
hvd.rsl868	3520	8	the	the	DT
hvd.rsl868	3520	9	skin-	skin-	NN
hvd.rsl868	3520	10	away	away	RB
hvd.rsl868	3520	11	;	;	:
hvd.rsl868	3520	12	split	split	VB
hvd.rsl868	3520	13	,	,	,
hvd.rsl868	3520	14	take	take	VB
hvd.rsl868	3520	15	out	out	RP
hvd.rsl868	3520	16	the	the	DT
hvd.rsl868	3520	17	backbones	backbone	NNS
hvd.rsl868	3520	18	,	,	,
hvd.rsl868	3520	19	and	and	CC
hvd.rsl868	3520	20	cut	cut	VBD
hvd.rsl868	3520	21	up	up	RP
hvd.rsl868	3520	22	into	into	IN
hvd.rsl868	3520	23	small	small	JJ
hvd.rsl868	3520	24	bits	bit	NNS
hvd.rsl868	3520	25	,	,	,
hvd.rsl868	3520	26	or	or	CC
hvd.rsl868	3520	27	to	to	TO
hvd.rsl868	3520	28	shred	shred	VB
hvd.rsl868	3520	29	them	-PRON-	PRP
hvd.rsl868	3520	30	is	be	VBZ
hvd.rsl868	3520	31	better	well	JJR
hvd.rsl868	3520	32	.	.	.
hvd.rsl868	3521	1	Put	put	VB
hvd.rsl868	3521	2	in	in	RP
hvd.rsl868	3521	3	a	a	DT
hvd.rsl868	3521	4	salad	salad	NN
hvd.rsl868	3521	5	bowl	bowl	NN
hvd.rsl868	3521	6	,	,	,
hvd.rsl868	3521	7	add	add	VB
hvd.rsl868	3521	8	one	one	CD
hvd.rsl868	3521	9	small	small	JJ
hvd.rsl868	3521	10	chopped	chop	VBN
hvd.rsl868	3521	11	onion	onion	NN
hvd.rsl868	3521	12	,	,	,
hvd.rsl868	3521	13	two	two	CD
hvd.rsl868	3521	14	hard	hard	RB
hvd.rsl868	3521	15	-	-	HYPH
hvd.rsl868	3521	16	boiled	boil	VBN
hvd.rsl868	3521	17	eggs	egg	NNS
hvd.rsl868	3521	18	,	,	,
hvd.rsl868	3521	19	chopped	chop	VBN
hvd.rsl868	3521	20	,	,	,
hvd.rsl868	3521	21	and	and	CC
hvd.rsl868	3521	22	one	one	CD
hvd.rsl868	3521	23	boiled	boil	VBN
hvd.rsl868	3521	24	potato	potato	NN
hvd.rsl868	3521	25	;	;	,
hvd.rsl868	3521	26	cut	cut	VBN
hvd.rsl868	3521	27	fine	fine	RB
hvd.rsl868	3521	28	with	with	IN
hvd.rsl868	3521	29	a	a	DT
hvd.rsl868	3521	30	teaspoonful	teaspoonful	NN
hvd.rsl868	3521	31	of	of	IN
hvd.rsl868	3521	32	chopped	chop	VBN
hvd.rsl868	3521	33	THE	the	DT
hvd.rsl868	3521	34	RURAL	rural	JJ
hvd.rsl868	3521	35	COOK	COOK	NNP
hvd.rsl868	3521	36	BOOK	book	NN
hvd.rsl868	3521	37	.	.	.
hvd.rsl868	3522	1	185	185	CD
hvd.rsl868	3522	2	parsley	parsley	NN
hvd.rsl868	3522	3	;	;	:
hvd.rsl868	3522	4	season	season	NN
hvd.rsl868	3522	5	with	with	IN
hvd.rsl868	3522	6	a	a	DT
hvd.rsl868	3522	7	teaspoonful	teaspoonful	NN
hvd.rsl868	3522	8	of	of	IN
hvd.rsl868	3522	9	salt	salt	NN
hvd.rsl868	3522	10	,	,	,
hvd.rsl868	3522	11	one	one	CD
hvd.rsl868	3522	12	of	of	IN
hvd.rsl868	3522	13	pepper	pepper	NN
hvd.rsl868	3522	14	,	,	,
hvd.rsl868	3522	15	three	three	CD
hvd.rsl868	3522	16	table-	table-	NN
hvd.rsl868	3522	17	spoonfuls	spoonful	NNS
hvd.rsl868	3522	18	of	of	IN
hvd.rsl868	3522	19	vinegar	vinegar	NN
hvd.rsl868	3522	20	and	and	CC
hvd.rsl868	3522	21	two	two	CD
hvd.rsl868	3522	22	of	of	IN
hvd.rsl868	3522	23	oil	oil	NN
hvd.rsl868	3522	24	;	;	:
hvd.rsl868	3522	25	mix	mix	VB
hvd.rsl868	3522	26	well	well	RB
hvd.rsl868	3522	27	,	,	,
hvd.rsl868	3522	28	and	and	CC
hvd.rsl868	3522	29	if	if	IN
hvd.rsl868	3522	30	you	-PRON-	PRP
hvd.rsl868	3522	31	have	have	VBP
hvd.rsl868	3522	32	it	-PRON-	PRP
hvd.rsl868	3522	33	,	,	,
hvd.rsl868	3522	34	deco-	deco-	JJ
hvd.rsl868	3522	35	rate	rate	NN
hvd.rsl868	3522	36	with	with	IN
hvd.rsl868	3522	37	a	a	DT
hvd.rsl868	3522	38	boiled	boil	VBN
hvd.rsl868	3522	39	beet	beet	NN
hvd.rsl868	3522	40	.	.	.
hvd.rsl868	3523	1	Hot	hot	JJ
hvd.rsl868	3523	2	Slaw.—Ci.l	Slaw.—Ci.l	NNP
hvd.rsl868	3523	3	a	a	DT
hvd.rsl868	3523	4	head	head	NN
hvd.rsl868	3523	5	of	of	IN
hvd.rsl868	3523	6	cabbage	cabbage	NN
hvd.rsl868	3523	7	fine	fine	JJ
hvd.rsl868	3523	8	.	.	.
hvd.rsl868	3524	1	Have	have	VBP
hvd.rsl868	3524	2	ready	ready	JJ
hvd.rsl868	3524	3	enough	enough	JJ
hvd.rsl868	3524	4	dressing	dressing	NN
hvd.rsl868	3524	5	,	,	,
hvd.rsl868	3524	6	half	half	JJ
hvd.rsl868	3524	7	vinegar	vinegar	NN
hvd.rsl868	3524	8	and	and	CC
hvd.rsl868	3524	9	half	half	NN
hvd.rsl868	3524	10	water	water	NN
hvd.rsl868	3524	11	,	,	,
hvd.rsl868	3524	12	and	and	CC
hvd.rsl868	3524	13	one	one	CD
hvd.rsl868	3524	14	-	-	HYPH
hvd.rsl868	3524	15	fourth	fourth	JJ
hvd.rsl868	3524	16	sugar	sugar	NN
hvd.rsl868	3524	17	,	,	,
hvd.rsl868	3524	18	with	with	IN
hvd.rsl868	3524	19	a	a	DT
hvd.rsl868	3524	20	lump	lump	NN
hvd.rsl868	3524	21	of	of	IN
hvd.rsl868	3524	22	butter	butter	NN
hvd.rsl868	3524	23	to	to	TO
hvd.rsl868	3524	24	cover	cover	VB
hvd.rsl868	3524	25	it	-PRON-	PRP
hvd.rsl868	3524	26	.	.	.
hvd.rsl868	3525	1	Simmer	simmer	VB
hvd.rsl868	3525	2	until	until	IN
hvd.rsl868	3525	3	done	do	VBN
hvd.rsl868	3525	4	.	.	.
hvd.rsl868	3526	1	It	-PRON-	PRP
hvd.rsl868	3526	2	is	be	VBZ
hvd.rsl868	3526	3	good	good	JJ
hvd.rsl868	3526	4	cold	cold	JJ
hvd.rsl868	3526	5	.	.	.
hvd.rsl868	3527	1	It	-PRON-	PRP
hvd.rsl868	3527	2	is	be	VBZ
hvd.rsl868	3527	3	well	well	JJ
hvd.rsl868	3527	4	to	to	TO
hvd.rsl868	3527	5	salt	salt	NN
hvd.rsl868	3527	6	the	the	DT
hvd.rsl868	3527	7	dressing	dressing	NN
hvd.rsl868	3527	8	a	a	DT
hvd.rsl868	3527	9	little	little	JJ
hvd.rsl868	3527	10	,	,	,
hvd.rsl868	3527	11	to	to	TO
hvd.rsl868	3527	12	taste	taste	VB
hvd.rsl868	3527	13	.	.	.
hvd.rsl868	3528	1	Potato	Potato	NNP
hvd.rsl868	3528	2	Salad.—Slice	Salad.—Slice	NNP
hvd.rsl868	3528	3	cold	cold	JJ
hvd.rsl868	3528	4	boiled	boil	VBN
hvd.rsl868	3528	5	potatoes	potato	NNS
hvd.rsl868	3528	6	with	with	IN
hvd.rsl868	3528	7	one	one	CD
hvd.rsl868	3528	8	raw	raw	JJ
hvd.rsl868	3528	9	onion	onion	NN
hvd.rsl868	3528	10	to	to	TO
hvd.rsl868	3528	11	sea-	sea-	VB
hvd.rsl868	3528	12	son	son	NN
hvd.rsl868	3528	13	.	.	.
hvd.rsl868	3529	1	For	for	IN
hvd.rsl868	3529	2	the	the	DT
hvd.rsl868	3529	3	salad	salad	NN
hvd.rsl868	3529	4	dressing	dressing	NN
hvd.rsl868	3529	5	,	,	,
hvd.rsl868	3529	6	put	put	VBN
hvd.rsl868	3529	7	on	on	IN
hvd.rsl868	3529	8	stove	stove	NN
hvd.rsl868	3529	9	a	a	DT
hvd.rsl868	3529	10	saucepan	saucepan	NN
hvd.rsl868	3529	11	with	with	IN
hvd.rsl868	3529	12	one	one	CD
hvd.rsl868	3529	13	pint	pint	NN
hvd.rsl868	3529	14	of	of	IN
hvd.rsl868	3529	15	vinegar	vinegar	NN
hvd.rsl868	3529	16	and	and	CC
hvd.rsl868	3529	17	butter	butter	VB
hvd.rsl868	3529	18	the	the	DT
hvd.rsl868	3529	19	size	size	NN
hvd.rsl868	3529	20	of	of	IN
hvd.rsl868	3529	21	an	an	DT
hvd.rsl868	3529	22	egg	egg	NN
hvd.rsl868	3529	23	.	.	.
hvd.rsl868	3530	1	Beat	Beat	VBD
hvd.rsl868	3530	2	two	two	CD
hvd.rsl868	3530	3	or	or	CC
hvd.rsl868	3530	4	three	three	CD
hvd.rsl868	3530	5	eggs	egg	NNS
hvd.rsl868	3530	6	with	with	IN
hvd.rsl868	3530	7	two	two	CD
hvd.rsl868	3530	8	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3530	9	of	of	IN
hvd.rsl868	3530	10	mustard	mustard	NN
hvd.rsl868	3530	11	and	and	CC
hvd.rsl868	3530	12	a	a	DT
hvd.rsl868	3530	13	small	small	JJ
hvd.rsl868	3530	14	teaspoonful	teaspoonful	NN
hvd.rsl868	3530	15	of	of	IN
hvd.rsl868	3530	16	salt	salt	NN
hvd.rsl868	3530	17	,	,	,
hvd.rsl868	3530	18	and	and	CC
hvd.rsl868	3530	19	one	one	CD
hvd.rsl868	3530	20	of	of	IN
hvd.rsl868	3530	21	black	black	JJ
hvd.rsl868	3530	22	pepper	pepper	NN
hvd.rsl868	3530	23	,	,	,
hvd.rsl868	3530	24	two	two	CD
hvd.rsl868	3530	25	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3530	26	of	of	IN
hvd.rsl868	3530	27	sugar	sugar	NN
hvd.rsl868	3530	28	.	.	.
hvd.rsl868	3531	1	When	when	WRB
hvd.rsl868	3531	2	thoroughly	thoroughly	RB
hvd.rsl868	3531	3	beaten	beat	VBN
hvd.rsl868	3531	4	pour	pour	VBP
hvd.rsl868	3531	5	slowly	slowly	RB
hvd.rsl868	3531	6	into	into	IN
hvd.rsl868	3531	7	the	the	DT
hvd.rsl868	3531	8	vinegar	vinegar	NN
hvd.rsl868	3531	9	until	until	IN
hvd.rsl868	3531	10	it	-PRON-	PRP
hvd.rsl868	3531	11	thickens	thicken	VBZ
hvd.rsl868	3531	12	.	.	.
hvd.rsl868	3532	1	Be	be	VB
hvd.rsl868	3532	2	careful	careful	JJ
hvd.rsl868	3532	3	not	not	RB
hvd.rsl868	3532	4	to	to	TO
hvd.rsl868	3532	5	cook	cook	VB
hvd.rsl868	3532	6	too	too	RB
hvd.rsl868	3532	7	long	long	RB
hvd.rsl868	3532	8	,	,	,
hvd.rsl868	3532	9	or	or	CC
hvd.rsl868	3532	10	the	the	DT
hvd.rsl868	3532	11	egg	egg	NN
hvd.rsl868	3532	12	will	will	MD
hvd.rsl868	3532	13	curdle	curdle	VB
hvd.rsl868	3532	14	.	.	.
hvd.rsl868	3533	1	Remove	remove	VB
hvd.rsl868	3533	2	and	and	CC
hvd.rsl868	3533	3	when	when	WRB
hvd.rsl868	3533	4	cold	cold	JJ
hvd.rsl868	3533	5	pour	pour	NN
hvd.rsl868	3533	6	over	over	IN
hvd.rsl868	3533	7	the	the	DT
hvd.rsl868	3533	8	salad	salad	NN
hvd.rsl868	3533	9	.	.	.
hvd.rsl868	3534	1	It	-PRON-	PRP
hvd.rsl868	3534	2	improves	improve	VBZ
hvd.rsl868	3534	3	this	this	DT
hvd.rsl868	3534	4	to	to	TO
hvd.rsl868	3534	5	add	add	VB
hvd.rsl868	3534	6	the	the	DT
hvd.rsl868	3534	7	yolks	yolk	NNS
hvd.rsl868	3534	8	of	of	IN
hvd.rsl868	3534	9	two	two	CD
hvd.rsl868	3534	10	or	or	CC
hvd.rsl868	3534	11	three	three	CD
hvd.rsl868	3534	12	hard	hard	RB
hvd.rsl868	3534	13	boiled	boil	VBN
hvd.rsl868	3534	14	eggs	egg	NNS
hvd.rsl868	3534	15	mashed	mash	VBN
hvd.rsl868	3534	16	fine	fine	RB
hvd.rsl868	3534	17	and	and	CC
hvd.rsl868	3534	18	beaten	beat	VBN
hvd.rsl868	3534	19	in	in	RP
hvd.rsl868	3534	20	with	with	IN
hvd.rsl868	3534	21	the	the	DT
hvd.rsl868	3534	22	mustard	mustard	NN
hvd.rsl868	3534	23	,	,	,
hvd.rsl868	3534	24	or	or	CC
hvd.rsl868	3534	25	add	add	VB
hvd.rsl868	3534	26	a	a	DT
hvd.rsl868	3534	27	cupful	cupful	NN
hvd.rsl868	3534	28	of	of	IN
hvd.rsl868	3534	29	cream	cream	NN
hvd.rsl868	3534	30	.	.	.
hvd.rsl868	3535	1	This	this	DT
hvd.rsl868	3535	2	will	will	MD
hvd.rsl868	3535	3	keep	keep	VB
hvd.rsl868	3535	4	several	several	JJ
hvd.rsl868	3535	5	days	day	NNS
hvd.rsl868	3535	6	in	in	IN
hvd.rsl868	3535	7	a	a	DT
hvd.rsl868	3535	8	cool	cool	JJ
hvd.rsl868	3535	9	place	place	NN
hvd.rsl868	3535	10	if	if	IN
hvd.rsl868	3535	11	desired	desire	VBN
hvd.rsl868	3535	12	.	.	.
hvd.rsl868	3536	1	Plain	plain	JJ
hvd.rsl868	3536	2	French	french	JJ
hvd.rsl868	3536	3	dressing	dressing	NN
hvd.rsl868	3536	4	may	may	MD
hvd.rsl868	3536	5	be	be	VB
hvd.rsl868	3536	6	used	use	VBN
hvd.rsl868	3536	7	instead	instead	RB
hvd.rsl868	3536	8	if	if	IN
hvd.rsl868	3536	9	desired	desire	VBN
hvd.rsl868	3536	10	.	.	.
hvd.rsl868	3537	1	German	german	JJ
hvd.rsl868	3537	2	Potato	Potato	NNP
hvd.rsl868	3537	3	Salad.—Boil	Salad.—Boil	NNP
hvd.rsl868	3537	4	a	a	DT
hvd.rsl868	3537	5	few	few	JJ
hvd.rsl868	3537	6	extra	extra	JJ
hvd.rsl868	3537	7	potatoes	potato	NNS
hvd.rsl868	3537	8	at	at	IN
hvd.rsl868	3537	9	dinner	dinner	NN
hvd.rsl868	3537	10	time	time	NN
hvd.rsl868	3537	11	.	.	.
hvd.rsl868	3538	1	When	when	WRB
hvd.rsl868	3538	2	cold	cold	JJ
hvd.rsl868	3538	3	,	,	,
hvd.rsl868	3538	4	carefully	carefully	RB
hvd.rsl868	3538	5	slice	slice	VB
hvd.rsl868	3538	6	very	very	RB
hvd.rsl868	3538	7	thin	thin	JJ
hvd.rsl868	3538	8	.	.	.
hvd.rsl868	3539	1	Set	Set	VBN
hvd.rsl868	3539	2	away	away	RB
hvd.rsl868	3539	3	to	to	TO
hvd.rsl868	3539	4	chill	chill	VB
hvd.rsl868	3539	5	.	.	.
hvd.rsl868	3540	1	When	when	WRB
hvd.rsl868	3540	2	supper	supper	NN
hvd.rsl868	3540	3	time	time	NN
hvd.rsl868	3540	4	comes	come	VBZ
hvd.rsl868	3540	5	,	,	,
hvd.rsl868	3540	6	cut	cut	VBD
hvd.rsl868	3540	7	for	for	IN
hvd.rsl868	3540	8	a	a	DT
hvd.rsl868	3540	9	quart	quart	NN
hvd.rsl868	3540	10	of	of	IN
hvd.rsl868	3540	11	sliced	slice	VBN
hvd.rsl868	3540	12	potatoes	potato	NNS
hvd.rsl868	3540	13	one	one	CD
hvd.rsl868	3540	14	good	good	JJ
hvd.rsl868	3540	15	-	-	HYPH
hvd.rsl868	3540	16	sized	sized	JJ
hvd.rsl868	3540	17	onion	onion	NN
hvd.rsl868	3540	18	into	into	IN
hvd.rsl868	3540	19	thin	thin	JJ
hvd.rsl868	3540	20	slices	slice	NNS
hvd.rsl868	3540	21	.	.	.
hvd.rsl868	3541	1	Add	add	VB
hvd.rsl868	3541	2	a	a	DT
hvd.rsl868	3541	3	dash	dash	NN
hvd.rsl868	3541	4	of	of	IN
hvd.rsl868	3541	5	pepper	pepper	NN
hvd.rsl868	3541	6	.	.	.
hvd.rsl868	3542	1	Take	take	VB
hvd.rsl868	3542	2	two	two	CD
hvd.rsl868	3542	3	big	big	JJ
hvd.rsl868	3542	4	slices	slice	NNS
hvd.rsl868	3542	5	of	of	IN
hvd.rsl868	3542	6	bacon	bacon	NN
hvd.rsl868	3542	7	,	,	,
hvd.rsl868	3542	8	very	very	RB
hvd.rsl868	3542	9	fat	fat	JJ
hvd.rsl868	3542	10	,	,	,
hvd.rsl868	3542	11	cut	cut	VBN
hvd.rsl868	3542	12	into	into	IN
hvd.rsl868	3542	13	cubes	cube	NNS
hvd.rsl868	3542	14	,	,	,
hvd.rsl868	3542	15	fry	fry	VB
hvd.rsl868	3542	16	,	,	,
hvd.rsl868	3542	17	add	add	VB
hvd.rsl868	3542	18	one	one	CD
hvd.rsl868	3542	19	-	-	HYPH
hvd.rsl868	3542	20	half	half	NN
hvd.rsl868	3542	21	cupful	cupful	NN
hvd.rsl868	3542	22	of	of	IN
hvd.rsl868	3542	23	vinegar	vinegar	NN
hvd.rsl868	3542	24	.	.	.
hvd.rsl868	3543	1	Pour	pour	VB
hvd.rsl868	3543	2	over	over	IN
hvd.rsl868	3543	3	the	the	DT
hvd.rsl868	3543	4	salad	salad	NN
hvd.rsl868	3543	5	and	and	CC
hvd.rsl868	3543	6	toss	toss	VB
hvd.rsl868	3543	7	lightly	lightly	RB
hvd.rsl868	3543	8	with	with	IN
hvd.rsl868	3543	9	two	two	CD
hvd.rsl868	3543	10	forks	fork	NNS
hvd.rsl868	3543	11	.	.	.
hvd.rsl868	3544	1	Waldorf	Waldorf	NNP
hvd.rsl868	3544	2	Salad.—Handsome	Salad.—Handsome	NNP
hvd.rsl868	3544	3	red	red	JJ
hvd.rsl868	3544	4	apples	apple	NNS
hvd.rsl868	3544	5	are	be	VBP
hvd.rsl868	3544	6	selected	select	VBN
hvd.rsl868	3544	7	,	,	,
hvd.rsl868	3544	8	polished	polished	JJ
hvd.rsl868	3544	9	,	,	,
hvd.rsl868	3544	10	but	but	CC
hvd.rsl868	3544	11	not	not	RB
hvd.rsl868	3544	12	peeled	peel	VBN
hvd.rsl868	3544	13	,	,	,
hvd.rsl868	3544	14	cored	cored	JJ
hvd.rsl868	3544	15	,	,	,
hvd.rsl868	3544	16	and	and	CC
hvd.rsl868	3544	17	then	then	RB
hvd.rsl868	3544	18	hollowed	hollow	VBN
hvd.rsl868	3544	19	into	into	IN
hvd.rsl868	3544	20	cups	cup	NNS
hvd.rsl868	3544	21	.	.	.
hvd.rsl868	3545	1	The	the	DT
hvd.rsl868	3545	2	pieces	piece	NNS
hvd.rsl868	3545	3	removed	remove	VBN
hvd.rsl868	3545	4	are	be	VBP
hvd.rsl868	3545	5	mixed	mix	VBN
hvd.rsl868	3545	6	with	with	IN
hvd.rsl868	3545	7	chopped	chop	VBN
hvd.rsl868	3545	8	celery	celery	NN
hvd.rsl868	3545	9	,	,	,
hvd.rsl868	3545	10	put	put	VBN
hvd.rsl868	3545	11	in	in	IN
hvd.rsl868	3545	12	the	the	DT
hvd.rsl868	3545	13	apple	apple	NN
hvd.rsl868	3545	14	cups	cup	NNS
hvd.rsl868	3545	15	,	,	,
hvd.rsl868	3545	16	a	a	DT
hvd.rsl868	3545	17	spoonful	spoonful	NN
hvd.rsl868	3545	18	of	of	IN
hvd.rsl868	3545	19	mayon-	mayon-	NN
hvd.rsl868	3545	20	naise	naise	RB
hvd.rsl868	3545	21	dressing	dress	VBG
hvd.rsl868	3545	22	being	be	VBG
hvd.rsl868	3545	23	put	put	VBN
hvd.rsl868	3545	24	over	over	IN
hvd.rsl868	3545	25	the	the	DT
hvd.rsl868	3545	26	top	top	NN
hvd.rsl868	3545	27	.	.	.
hvd.rsl868	3546	1	The	the	DT
hvd.rsl868	3546	2	apples	apple	NNS
hvd.rsl868	3546	3	are	be	VBP
hvd.rsl868	3546	4	put	put	VBN
hvd.rsl868	3546	5	on	on	IN
hvd.rsl868	3546	6	individual	individual	JJ
hvd.rsl868	3546	7	plates	plate	NNS
hvd.rsl868	3546	8	,	,	,
hvd.rsl868	3546	9	each	each	DT
hvd.rsl868	3546	10	fruit	fruit	NN
hvd.rsl868	3546	11	standing	stand	VBG
hvd.rsl868	3546	12	on	on	IN
hvd.rsl868	3546	13	a	a	DT
hvd.rsl868	3546	14	crinkly	crinkly	JJ
hvd.rsl868	3546	15	lettuce	lettuce	NN
hvd.rsl868	3546	16	leaf	leaf	NN
hvd.rsl868	3546	17	.	.	.
hvd.rsl868	3547	1	CHAPTER	CHAPTER	NNP
hvd.rsl868	3547	2	XIV	XIV	NNP
hvd.rsl868	3547	3	.	.	.
hvd.rsl868	3548	1	CHEESE	CHEESE	NNP
hvd.rsl868	3548	2	.	.	.
hvd.rsl868	3549	1	Cottage	Cottage	NNP
hvd.rsl868	3549	2	Cheese.—Bulletin	Cheese.—Bulletin	NNP
hvd.rsl868	3549	3	No	no	UH
hvd.rsl868	3549	4	.	.	.
hvd.rsl868	3550	1	245	245	CD
hvd.rsl868	3550	2	,	,	,
hvd.rsl868	3550	3	issued	issue	VBN
hvd.rsl868	3550	4	by	by	IN
hvd.rsl868	3550	5	the	the	DT
hvd.rsl868	3550	6	New	New	NNP
hvd.rsl868	3550	7	York	York	NNP
hvd.rsl868	3550	8	Experi-	Experi-	NNP
hvd.rsl868	3550	9	ment	ment	NN
hvd.rsl868	3550	10	Station	Station	NNP
hvd.rsl868	3550	11	at	at	IN
hvd.rsl868	3550	12	Geneva	Geneva	NNP
hvd.rsl868	3550	13	,	,	,
hvd.rsl868	3550	14	is	be	VBZ
hvd.rsl868	3550	15	devoted	devote	VBN
hvd.rsl868	3550	16	to	to	IN
hvd.rsl868	3550	17	this	this	DT
hvd.rsl868	3550	18	subject	subject	NN
hvd.rsl868	3550	19	;	;	:
hvd.rsl868	3550	20	it	-PRON-	PRP
hvd.rsl868	3550	21	will	will	MD
hvd.rsl868	3550	22	be	be	VB
hvd.rsl868	3550	23	found	find	VBN
hvd.rsl868	3550	24	help-	help-	JJ
hvd.rsl868	3550	25	ful	ful	NN
hvd.rsl868	3550	26	by	by	IN
hvd.rsl868	3550	27	anyone	anyone	NN
hvd.rsl868	3550	28	making	make	VBG
hvd.rsl868	3550	29	this	this	DT
hvd.rsl868	3550	30	cheese	cheese	NN
hvd.rsl868	3550	31	,	,	,
hvd.rsl868	3550	32	either	either	CC
hvd.rsl868	3550	33	for	for	IN
hvd.rsl868	3550	34	market	market	NN
hvd.rsl868	3550	35	or	or	CC
hvd.rsl868	3550	36	domestic	domestic	JJ
hvd.rsl868	3550	37	use	use	NN
hvd.rsl868	3550	38	.	.	.
hvd.rsl868	3551	1	In	in	IN
hvd.rsl868	3551	2	describing	describe	VBG
hvd.rsl868	3551	3	the	the	DT
hvd.rsl868	3551	4	manufacture	manufacture	NN
hvd.rsl868	3551	5	of	of	IN
hvd.rsl868	3551	6	this	this	DT
hvd.rsl868	3551	7	cheese	cheese	NN
hvd.rsl868	3551	8	,	,	,
hvd.rsl868	3551	9	the	the	DT
hvd.rsl868	3551	10	bulletin	bulletin	NN
hvd.rsl868	3551	11	says	say	VBZ
hvd.rsl868	3551	12	that	that	IN
hvd.rsl868	3551	13	good	good	JJ
hvd.rsl868	3551	14	cottage	cottage	NN
hvd.rsl868	3551	15	cheese	cheese	NN
hvd.rsl868	3551	16	should	should	MD
hvd.rsl868	3551	17	have	have	VB
hvd.rsl868	3551	18	a	a	DT
hvd.rsl868	3551	19	soft	soft	JJ
hvd.rsl868	3551	20	,	,	,
hvd.rsl868	3551	21	smooth	smooth	JJ
hvd.rsl868	3551	22	texture	texture	NN
hvd.rsl868	3551	23	,	,	,
hvd.rsl868	3551	24	being	be	VBG
hvd.rsl868	3551	25	neither	neither	CC
hvd.rsl868	3551	26	mushy	mushy	JJ
hvd.rsl868	3551	27	nor	nor	CC
hvd.rsl868	3551	28	dry	dry	JJ
hvd.rsl868	3551	29	and	and	CC
hvd.rsl868	3551	30	sawdust	sawdust	NN
hvd.rsl868	3551	31	like	like	IN
hvd.rsl868	3551	32	.	.	.
hvd.rsl868	3552	1	The	the	DT
hvd.rsl868	3552	2	flavor	flavor	NN
hvd.rsl868	3552	3	should	should	MD
hvd.rsl868	3552	4	be	be	VB
hvd.rsl868	3552	5	that	that	DT
hvd.rsl868	3552	6	of	of	IN
hvd.rsl868	3552	7	mildly	mildly	RB
hvd.rsl868	3552	8	soured	sour	VBN
hvd.rsl868	3552	9	milk	milk	NN
hvd.rsl868	3552	10	or	or	CC
hvd.rsl868	3552	11	well	well	RB
hvd.rsl868	3552	12	ripened	ripen	VBN
hvd.rsl868	3552	13	cream	cream	NN
hvd.rsl868	3552	14	,	,	,
hvd.rsl868	3552	15	with	with	IN
hvd.rsl868	3552	16	an	an	DT
hvd.rsl868	3552	17	entire	entire	JJ
hvd.rsl868	3552	18	absence	absence	NN
hvd.rsl868	3552	19	of	of	IN
hvd.rsl868	3552	20	bitter	bitter	JJ
hvd.rsl868	3552	21	taste	taste	NN
hvd.rsl868	3552	22	,	,	,
hvd.rsl868	3552	23	flavor	flavor	NN
hvd.rsl868	3552	24	of	of	IN
hvd.rsl868	3552	25	stable	stable	JJ
hvd.rsl868	3552	26	,	,	,
hvd.rsl868	3552	27	or	or	CC
hvd.rsl868	3552	28	other	other	JJ
hvd.rsl868	3552	29	objectionable	objectionable	JJ
hvd.rsl868	3552	30	qualities	quality	NNS
hvd.rsl868	3552	31	.	.	.
hvd.rsl868	3553	1	Such	such	JJ
hvd.rsl868	3553	2	flavor	flavor	NN
hvd.rsl868	3553	3	may	may	MD
hvd.rsl868	3553	4	usually	usually	RB
hvd.rsl868	3553	5	be	be	VB
hvd.rsl868	3553	6	secured	secure	VBN
hvd.rsl868	3553	7	by	by	IN
hvd.rsl868	3553	8	the	the	DT
hvd.rsl868	3553	9	use	use	NN
hvd.rsl868	3553	10	of	of	IN
hvd.rsl868	3553	11	a	a	DT
hvd.rsl868	3553	12	good	good	JJ
hvd.rsl868	3553	13	starter	starter	NN
hvd.rsl868	3553	14	;	;	:
hvd.rsl868	3553	15	but	but	CC
hvd.rsl868	3553	16	if	if	IN
hvd.rsl868	3553	17	too	too	RB
hvd.rsl868	3553	18	much	much	JJ
hvd.rsl868	3553	19	whey	whey	NN
hvd.rsl868	3553	20	is	be	VBZ
hvd.rsl868	3553	21	retained	retain	VBN
hvd.rsl868	3553	22	the	the	DT
hvd.rsl868	3553	23	cheese	cheese	NN
hvd.rsl868	3553	24	may	may	MD
hvd.rsl868	3553	25	be	be	VB
hvd.rsl868	3553	26	sour	sour	JJ
hvd.rsl868	3553	27	.	.	.
hvd.rsl868	3554	1	Flavor	flavor	NN
hvd.rsl868	3554	2	and	and	CC
hvd.rsl868	3554	3	texture	texture	NN
hvd.rsl868	3554	4	are	be	VBP
hvd.rsl868	3554	5	quite	quite	RB
hvd.rsl868	3554	6	closely	closely	RB
hvd.rsl868	3554	7	connected	connect	VBN
hvd.rsl868	3554	8	,	,	,
hvd.rsl868	3554	9	at	at	IN
hvd.rsl868	3554	10	this	this	DT
hvd.rsl868	3554	11	point	point	NN
hvd.rsl868	3554	12	,	,	,
hvd.rsl868	3554	13	for	for	IN
hvd.rsl868	3554	14	a	a	DT
hvd.rsl868	3554	15	slow	slow	JJ
hvd.rsl868	3554	16	draining	drain	VBG
hvd.rsl868	3554	17	curd	curd	NN
hvd.rsl868	3554	18	is	be	VBZ
hvd.rsl868	3554	19	liable	liable	JJ
hvd.rsl868	3554	20	to	to	TO
hvd.rsl868	3554	21	result	result	VB
hvd.rsl868	3554	22	in	in	IN
hvd.rsl868	3554	23	poor	poor	JJ
hvd.rsl868	3554	24	textured	textured	JJ
hvd.rsl868	3554	25	and	and	CC
hvd.rsl868	3554	26	poor	poor	JJ
hvd.rsl868	3554	27	flavored	flavored	JJ
hvd.rsl868	3554	28	cheese	cheese	NN
hvd.rsl868	3554	29	.	.	.
hvd.rsl868	3555	1	The	the	DT
hvd.rsl868	3555	2	various	various	JJ
hvd.rsl868	3555	3	steps	step	NNS
hvd.rsl868	3555	4	in	in	IN
hvd.rsl868	3555	5	making	make	VBG
hvd.rsl868	3555	6	cottage	cottage	NN
hvd.rsl868	3555	7	cheese	cheese	NN
hvd.rsl868	3555	8	may	may	MD
hvd.rsl868	3555	9	be	be	VB
hvd.rsl868	3555	10	summarized	summarize	VBN
hvd.rsl868	3555	11	as	as	IN
hvd.rsl868	3555	12	follows	follow	VBZ
hvd.rsl868	3555	13	.	.	.
hvd.rsl868	3556	1	Use	use	VB
hvd.rsl868	3556	2	skim	skim	NN
hvd.rsl868	3556	3	-	-	HYPH
hvd.rsl868	3556	4	milk	milk	NN
hvd.rsl868	3556	5	rather	rather	RB
hvd.rsl868	3556	6	than	than	IN
hvd.rsl868	3556	7	whole	whole	JJ
hvd.rsl868	3556	8	milk	milk	NN
hvd.rsl868	3556	9	,	,	,
hvd.rsl868	3556	10	to	to	TO
hvd.rsl868	3556	11	avoid	avoid	VB
hvd.rsl868	3556	12	loss	loss	NN
hvd.rsl868	3556	13	of	of	IN
hvd.rsl868	3556	14	fat	fat	NN
hvd.rsl868	3556	15	.	.	.
hvd.rsl868	3557	1	To	to	TO
hvd.rsl868	3557	2	se-	se-	VB
hvd.rsl868	3557	3	cure	cure	NN
hvd.rsl868	3557	4	proper	proper	JJ
hvd.rsl868	3557	5	flavor	flavor	NN
hvd.rsl868	3557	6	and	and	CC
hvd.rsl868	3557	7	speedy	speedy	JJ
hvd.rsl868	3557	8	souring	souring	NN
hvd.rsl868	3557	9	add	add	VBP
hvd.rsl868	3557	10	a	a	DT
hvd.rsl868	3557	11	small	small	JJ
hvd.rsl868	3557	12	amount	amount	NN
hvd.rsl868	3557	13	of	of	IN
hvd.rsl868	3557	14	a	a	DT
hvd.rsl868	3557	15	good	good	JJ
hvd.rsl868	3557	16	starter	starter	NN
hvd.rsl868	3557	17	.	.	.
hvd.rsl868	3558	1	This	this	DT
hvd.rsl868	3558	2	starter	starter	NN
hvd.rsl868	3558	3	should	should	MD
hvd.rsl868	3558	4	be	be	VB
hvd.rsl868	3558	5	prepared	prepare	VBN
hvd.rsl868	3558	6	from	from	IN
hvd.rsl868	3558	7	clean	clean	JJ
hvd.rsl868	3558	8	,	,	,
hvd.rsl868	3558	9	fresh	fresh	JJ
hvd.rsl868	3558	10	milk	milk	NN
hvd.rsl868	3558	11	,	,	,
hvd.rsl868	3558	12	sep-	sep-	NNP
hvd.rsl868	3558	13	arated	arate	VBN
hvd.rsl868	3558	14	from	from	IN
hvd.rsl868	3558	15	the	the	DT
hvd.rsl868	3558	16	cream	cream	NN
hvd.rsl868	3558	17	and	and	CC
hvd.rsl868	3558	18	placed	place	VBN
hvd.rsl868	3558	19	in	in	IN
hvd.rsl868	3558	20	a	a	DT
hvd.rsl868	3558	21	carefully	carefully	RB
hvd.rsl868	3558	22	cleaned	clean	VBN
hvd.rsl868	3558	23	receptacle	receptacle	NN
hvd.rsl868	3558	24	,	,	,
hvd.rsl868	3558	25	well	well	RB
hvd.rsl868	3558	26	covered	covered	JJ
hvd.rsl868	3558	27	and	and	CC
hvd.rsl868	3558	28	brought	bring	VBN
hvd.rsl868	3558	29	to	to	IN
hvd.rsl868	3558	30	a	a	DT
hvd.rsl868	3558	31	temperature	temperature	NN
hvd.rsl868	3558	32	of	of	IN
hvd.rsl868	3558	33	90	90	CD
hvd.rsl868	3558	34	degrees	degree	NNS
hvd.rsl868	3558	35	,	,	,
hvd.rsl868	3558	36	and	and	CC
hvd.rsl868	3558	37	then	then	RB
hvd.rsl868	3558	38	allowed	allow	VBD
hvd.rsl868	3558	39	to	to	TO
hvd.rsl868	3558	40	stand	stand	VB
hvd.rsl868	3558	41	from	from	IN
hvd.rsl868	3558	42	20	20	CD
hvd.rsl868	3558	43	to	to	TO
hvd.rsl868	3558	44	24	24	CD
hvd.rsl868	3558	45	hours	hour	NNS
hvd.rsl868	3558	46	at	at	IN
hvd.rsl868	3558	47	a	a	DT
hvd.rsl868	3558	48	temperature	temperature	NN
hvd.rsl868	3558	49	of	of	IN
hvd.rsl868	3558	50	65	65	CD
hvd.rsl868	3558	51	to	to	TO
hvd.rsl868	3558	52	78	78	CD
hvd.rsl868	3558	53	degrees	degree	NNS
hvd.rsl868	3558	54	.	.	.
hvd.rsl868	3559	1	The	the	DT
hvd.rsl868	3559	2	upper	upper	JJ
hvd.rsl868	3559	3	portion	portion	NN
hvd.rsl868	3559	4	of	of	IN
hvd.rsl868	3559	5	this	this	DT
hvd.rsl868	3559	6	should	should	MD
hvd.rsl868	3559	7	be	be	VB
hvd.rsl868	3559	8	discarded	discard	VBN
hvd.rsl868	3559	9	and	and	CC
hvd.rsl868	3559	10	the	the	DT
hvd.rsl868	3559	11	amount	amount	NN
hvd.rsl868	3559	12	needed	need	VBN
hvd.rsl868	3559	13	strained	strain	VBN
hvd.rsl868	3559	14	through	through	IN
hvd.rsl868	3559	15	a	a	DT
hvd.rsl868	3559	16	fine	fine	JJ
hvd.rsl868	3559	17	strainer	strainer	NN
hvd.rsl868	3559	18	or	or	CC
hvd.rsl868	3559	19	hair	hair	NN
hvd.rsl868	3559	20	sieve	sieve	NN
hvd.rsl868	3559	21	and	and	CC
hvd.rsl868	3559	22	thoroughly	thoroughly	RB
hvd.rsl868	3559	23	mixed	mixed	JJ
hvd.rsl868	3559	24	with	with	IN
hvd.rsl868	3559	25	the	the	DT
hvd.rsl868	3559	26	milk	milk	NN
hvd.rsl868	3559	27	from	from	IN
hvd.rsl868	3559	28	which	which	WDT
hvd.rsl868	3559	29	cheese	cheese	NN
hvd.rsl868	3559	30	is	be	VBZ
hvd.rsl868	3559	31	to	to	TO
hvd.rsl868	3559	32	be	be	VB
hvd.rsl868	3559	33	made	make	VBN
hvd.rsl868	3559	34	the	the	DT
hvd.rsl868	3559	35	next	next	JJ
hvd.rsl868	3559	36	day	day	NN
hvd.rsl868	3559	37	.	.	.
hvd.rsl868	3560	1	A	a	DT
hvd.rsl868	3560	2	portion	portion	NN
hvd.rsl868	3560	3	may	may	MD
hvd.rsl868	3560	4	also	also	RB
hvd.rsl868	3560	5	be	be	VB
hvd.rsl868	3560	6	used	use	VBN
hvd.rsl868	3560	7	in	in	IN
hvd.rsl868	3560	8	preparing	prepare	VBG
hvd.rsl868	3560	9	a	a	DT
hvd.rsl868	3560	10	starter	starter	NN
hvd.rsl868	3560	11	for	for	IN
hvd.rsl868	3560	12	the	the	DT
hvd.rsl868	3560	13	next	next	JJ
hvd.rsl868	3560	14	day	day	NN
hvd.rsl868	3560	15	,	,	,
hvd.rsl868	3560	16	but	but	CC
hvd.rsl868	3560	17	as	as	RB
hvd.rsl868	3560	18	soon	soon	RB
hvd.rsl868	3560	19	as	as	IN
hvd.rsl868	3560	20	any	any	DT
hvd.rsl868	3560	21	unfav-	unfav-	JJ
hvd.rsl868	3560	22	orable	orable	JJ
hvd.rsl868	3560	23	effect	effect	NN
hvd.rsl868	3560	24	is	be	VBZ
hvd.rsl868	3560	25	noticed	notice	VBN
hvd.rsl868	3560	26	a	a	DT
hvd.rsl868	3560	27	new	new	JJ
hvd.rsl868	3560	28	starter	starter	NN
hvd.rsl868	3560	29	should	should	MD
hvd.rsl868	3560	30	be	be	VB
hvd.rsl868	3560	31	prepared	prepare	VBN
hvd.rsl868	3560	32	.	.	.
hvd.rsl868	3561	1	Several	several	JJ
hvd.rsl868	3561	2	good	good	JJ
hvd.rsl868	3561	3	and	and	CC
hvd.rsl868	3561	4	convenient	convenient	JJ
hvd.rsl868	3561	5	commercial	commercial	JJ
hvd.rsl868	3561	6	starters	starter	NNS
hvd.rsl868	3561	7	are	be	VBP
hvd.rsl868	3561	8	on	on	IN
hvd.rsl868	3561	9	the	the	DT
hvd.rsl868	3561	10	market	market	NN
hvd.rsl868	3561	11	,	,	,
hvd.rsl868	3561	12	for	for	IN
hvd.rsl868	3561	13	use	use	NN
hvd.rsl868	3561	14	of	of	IN
hvd.rsl868	3561	15	which	which	WDT
hvd.rsl868	3561	16	directions	direction	NNS
hvd.rsl868	3561	17	accompany	accompany	VBP
hvd.rsl868	3561	18	each	each	DT
hvd.rsl868	3561	19	package	package	NN
hvd.rsl868	3561	20	.	.	.
hvd.rsl868	3562	1	The	the	DT
hvd.rsl868	3562	2	milk	milk	NN
hvd.rsl868	3562	3	is	be	VBZ
hvd.rsl868	3562	4	now	now	RB
hvd.rsl868	3562	5	kept	keep	VBN
hvd.rsl868	3562	6	at	at	IN
hvd.rsl868	3562	7	a	a	DT
hvd.rsl868	3562	8	temperature	temperature	NN
hvd.rsl868	3562	9	of	of	IN
hvd.rsl868	3562	10	70	70	CD
hvd.rsl868	3562	11	to	to	TO
hvd.rsl868	3562	12	75	75	CD
hvd.rsl868	3562	13	degrees	degree	NNS
hvd.rsl868	3562	14	until	until	IN
hvd.rsl868	3562	15	well	well	RB
hvd.rsl868	3562	16	curdled	curdle	VBN
hvd.rsl868	3562	17	,	,	,
hvd.rsl868	3562	18	often	often	RB
hvd.rsl868	3562	19	in	in	IN
hvd.rsl868	3562	20	24	24	CD
hvd.rsl868	3562	21	hours	hour	NNS
hvd.rsl868	3562	22	,	,	,
hvd.rsl868	3562	23	sometimes	sometimes	RB
hvd.rsl868	3562	24	not	not	RB
hvd.rsl868	3562	25	until	until	IN
hvd.rsl868	3562	26	48	48	CD
hvd.rsl868	3562	27	hours	hour	NNS
hvd.rsl868	3562	28	.	.	.
hvd.rsl868	3563	1	The	the	DT
hvd.rsl868	3563	2	curdled	curdled	JJ
hvd.rsl868	3563	3	mass	mass	NN
hvd.rsl868	3563	4	is	be	VBZ
hvd.rsl868	3563	5	broken	break	VBN
hvd.rsl868	3563	6	up	up	RP
hvd.rsl868	3563	7	by	by	IN
hvd.rsl868	3563	8	hand	hand	NN
hvd.rsl868	3563	9	or	or	CC
hvd.rsl868	3563	10	by	by	IN
hvd.rsl868	3563	11	a	a	DT
hvd.rsl868	3563	12	curd	curd	NN
hvd.rsl868	3563	13	knife	knife	NN
hvd.rsl868	3563	14	,	,	,
hvd.rsl868	3563	15	raised	raise	VBN
hvd.rsl868	3563	16	gradually	gradually	RB
hvd.rsl868	3563	17	to	to	IN
hvd.rsl868	3563	18	90	90	CD
hvd.rsl868	3563	19	de-	de-	NNP
hvd.rsl868	3563	20	grees	grees	NNP
hvd.rsl868	3563	21	,	,	,
hvd.rsl868	3563	22	taking	take	VBG
hvd.rsl868	3563	23	30	30	CD
hvd.rsl868	3563	24	to	to	TO
hvd.rsl868	3563	25	40	40	CD
hvd.rsl868	3563	26	minutes	minute	NNS
hvd.rsl868	3563	27	in	in	IN
hvd.rsl868	3563	28	the	the	DT
hvd.rsl868	3563	29	process	process	NN
hvd.rsl868	3563	30	.	.	.
hvd.rsl868	3564	1	The	the	DT
hvd.rsl868	3564	2	whey	whey	NN
hvd.rsl868	3564	3	should	should	MD
hvd.rsl868	3564	4	then	then	RB
hvd.rsl868	3564	5	separate	separate	VB
hvd.rsl868	3564	6	clear	clear	RB
hvd.rsl868	3564	7	in	in	IN
hvd.rsl868	3564	8	15	15	CD
hvd.rsl868	3564	9	to	to	TO
hvd.rsl868	3564	10	20	20	CD
hvd.rsl868	3564	11	minutes	minute	NNS
hvd.rsl868	3564	12	,	,	,
hvd.rsl868	3564	13	after	after	IN
hvd.rsl868	3564	14	which	which	WDT
hvd.rsl868	3564	15	it	-PRON-	PRP
hvd.rsl868	3564	16	is	be	VBZ
hvd.rsl868	3564	17	run	run	VBN
hvd.rsl868	3564	18	from	from	IN
hvd.rsl868	3564	19	the	the	DT
hvd.rsl868	3564	20	curd	curd	NN
hvd.rsl868	3564	21	,	,	,
hvd.rsl868	3564	22	and	and	CC
hvd.rsl868	3564	23	the	the	DT
hvd.rsl868	3564	24	latter	latter	NN
hvd.rsl868	3564	25	placed	place	VBN
hvd.rsl868	3564	26	in	in	IN
hvd.rsl868	3564	27	muslin	muslin	NN
hvd.rsl868	3564	28	bags	bag	NNS
hvd.rsl868	3564	29	or	or	CC
hvd.rsl868	3564	30	on	on	IN
hvd.rsl868	3564	31	racks	rack	NNS
hvd.rsl868	3564	32	to	to	TO
hvd.rsl868	3564	33	drain	drain	VB
hvd.rsl868	3564	34	.	.	.
hvd.rsl868	3565	1	When	when	WRB
hvd.rsl868	3565	2	whey	whey	NN
hvd.rsl868	3565	3	ceases	cease	VBZ
hvd.rsl868	3565	4	to	to	TO
hvd.rsl868	3565	5	come	come	VB
hvd.rsl868	3565	6	from	from	IN
hvd.rsl868	3565	7	the	the	DT
hvd.rsl868	3565	8	curd	curd	NN
hvd.rsl868	3565	9	,	,	,
hvd.rsl868	3565	10	salt	salt	NN
hvd.rsl868	3565	11	is	be	VBZ
hvd.rsl868	3565	12	added	add	VBN
hvd.rsl868	3565	13	to	to	TO
hvd.rsl868	3565	14	taste	taste	VB
hvd.rsl868	3565	15	or	or	CC
hvd.rsl868	3565	16	at	at	IN
hvd.rsl868	3565	17	the	the	DT
hvd.rsl868	3565	18	rate	rate	NN
hvd.rsl868	3565	19	of	of	IN
hvd.rsl868	3565	20	about	about	RB
hvd.rsl868	3565	21	a	a	DT
hvd.rsl868	3565	22	pound	pound	NN
hvd.rsl868	3565	23	for	for	IN
hvd.rsl868	3565	24	100	100	CD
hvd.rsl868	3565	25	pounds	pound	NNS
hvd.rsl868	3565	26	of	of	IN
hvd.rsl868	3565	27	cheese	cheese	NN
hvd.rsl868	3565	28	,	,	,
hvd.rsl868	3565	29	the	the	DT
hvd.rsl868	3565	30	curd	curd	NN
hvd.rsl868	3565	31	formed	form	VBN
hvd.rsl868	3565	32	into	into	IN
hvd.rsl868	3565	33	balls	ball	NNS
hvd.rsl868	3565	34	and	and	CC
hvd.rsl868	3565	35	wrapped	wrap	VBN
hvd.rsl868	3565	36	in	in	IN
hvd.rsl868	3565	37	oiled	oiled	JJ
hvd.rsl868	3565	38	paper	paper	NN
hvd.rsl868	3565	39	that	that	WDT
hvd.rsl868	3565	40	may	may	MD
hvd.rsl868	3565	41	be	be	VB
hvd.rsl868	3565	42	obtained	obtain	VBN
hvd.rsl868	3565	43	from	from	IN
hvd.rsl868	3565	44	any	any	DT
hvd.rsl868	3565	45	dairy	dairy	NN
hvd.rsl868	3565	46	supply-	supply-	NNP
hvd.rsl868	3565	47	house	house	NN
hvd.rsl868	3565	48	.	.	.
hvd.rsl868	3566	1	For	for	IN
hvd.rsl868	3566	2	the	the	DT
hvd.rsl868	3566	3	finest	fine	JJS
hvd.rsl868	3566	4	quality	quality	NN
hvd.rsl868	3566	5	of	of	IN
hvd.rsl868	3566	6	cheese	cheese	NN
hvd.rsl868	3566	7	,	,	,
hvd.rsl868	3566	8	thick	thick	JJ
hvd.rsl868	3566	9	cream	cream	NN
hvd.rsl868	3566	10	,	,	,
hvd.rsl868	3566	11	preferably	preferably	RB
hvd.rsl868	3566	12	ripened	ripen	VBN
hvd.rsl868	3566	13	cream	cream	NN
hvd.rsl868	3566	14	,	,	,
hvd.rsl868	3566	15	should	should	MD
hvd.rsl868	3566	16	be	be	VB
hvd.rsl868	3566	17	added	add	VBN
hvd.rsl868	3566	18	at	at	IN
hvd.rsl868	3566	19	the	the	DT
hvd.rsl868	3566	20	rate	rate	NN
hvd.rsl868	3566	21	of	of	IN
hvd.rsl868	3566	22	about	about	RB
hvd.rsl868	3566	23	an	an	DT
hvd.rsl868	3566	24	ounce	ounce	NN
hvd.rsl868	3566	25	for	for	IN
hvd.rsl868	3566	26	one	one	CD
hvd.rsl868	3566	27	pound	pound	NN
hvd.rsl868	3566	28	188	188	CD
hvd.rsl868	3566	29	THE	the	DT
hvd.rsl868	3566	30	RURAL	rural	JJ
hvd.rsl868	3566	31	COOK	COOK	NNP
hvd.rsl868	3566	32	BOOK	book	NN
hvd.rsl868	3566	33	.	.	.
hvd.rsl868	3567	1	Cheese	cheese	NN
hvd.rsl868	3567	2	Ramekins.—Two	ramekins.—two	CD
hvd.rsl868	3567	3	ounces	ounce	NNS
hvd.rsl868	3567	4	of	of	IN
hvd.rsl868	3567	5	bread	bread	NN
hvd.rsl868	3567	6	crumbs	crumb	NNS
hvd.rsl868	3567	7	boiled	boil	VBN
hvd.rsl868	3567	8	in	in	IN
hvd.rsl868	3567	9	one	one	CD
hvd.rsl868	3567	10	gill	gill	NN
hvd.rsl868	3567	11	of	of	IN
hvd.rsl868	3567	12	milk	milk	NN
hvd.rsl868	3567	13	;	;	:
hvd.rsl868	3567	14	to	to	IN
hvd.rsl868	3567	15	this	this	DT
hvd.rsl868	3567	16	add	add	VB
hvd.rsl868	3567	17	four	four	CD
hvd.rsl868	3567	18	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3567	19	of	of	IN
hvd.rsl868	3567	20	grated	grate	VBN
hvd.rsl868	3567	21	cheese	cheese	NN
hvd.rsl868	3567	22	,	,	,
hvd.rsl868	3567	23	two	two	CD
hvd.rsl868	3567	24	of	of	IN
hvd.rsl868	3567	25	melted	melt	VBN
hvd.rsl868	3567	26	butter	butter	NN
hvd.rsl868	3567	27	,	,	,
hvd.rsl868	3567	28	and	and	CC
hvd.rsl868	3567	29	stir	stir	VB
hvd.rsl868	3567	30	over	over	IN
hvd.rsl868	3567	31	the	the	DT
hvd.rsl868	3567	32	fire	fire	NN
hvd.rsl868	3567	33	until	until	IN
hvd.rsl868	3567	34	blended	blend	VBN
hvd.rsl868	3567	35	.	.	.
hvd.rsl868	3568	1	Take	take	VB
hvd.rsl868	3568	2	off	off	RP
hvd.rsl868	3568	3	and	and	CC
hvd.rsl868	3568	4	add	add	VB
hvd.rsl868	3568	5	the	the	DT
hvd.rsl868	3568	6	beaten	beat	VBN
hvd.rsl868	3568	7	yolks	yolk	NNS
hvd.rsl868	3568	8	of	of	IN
hvd.rsl868	3568	9	two	two	CD
hvd.rsl868	3568	10	eggs	egg	NNS
hvd.rsl868	3568	11	,	,	,
hvd.rsl868	3568	12	salt	salt	NN
hvd.rsl868	3568	13	and	and	CC
hvd.rsl868	3568	14	pepper	pepper	NN
hvd.rsl868	3568	15	to	to	TO
hvd.rsl868	3568	16	taste	taste	VB
hvd.rsl868	3568	17	.	.	.
hvd.rsl868	3569	1	Beat	beat	VB
hvd.rsl868	3569	2	the	the	DT
hvd.rsl868	3569	3	whites	white	NNS
hvd.rsl868	3569	4	of	of	IN
hvd.rsl868	3569	5	three	three	CD
hvd.rsl868	3569	6	eggs	egg	NNS
hvd.rsl868	3569	7	stiff	stiff	JJ
hvd.rsl868	3569	8	,	,	,
hvd.rsl868	3569	9	stir	stir	VBP
hvd.rsl868	3569	10	carefully	carefully	RB
hvd.rsl868	3569	11	into	into	IN
hvd.rsl868	3569	12	the	the	DT
hvd.rsl868	3569	13	mixture	mixture	NN
hvd.rsl868	3569	14	,	,	,
hvd.rsl868	3569	15	and	and	CC
hvd.rsl868	3569	16	bake	bake	VB
hvd.rsl868	3569	17	15	15	CD
hvd.rsl868	3569	18	minutes	minute	NNS
hvd.rsl868	3569	19	in	in	IN
hvd.rsl868	3569	20	a	a	DT
hvd.rsl868	3569	21	quick	quick	JJ
hvd.rsl868	3569	22	oven	oven	NN
hvd.rsl868	3569	23	.	.	.
hvd.rsl868	3570	1	Cheese	Cheese	NNP
hvd.rsl868	3570	2	Souffle.—Put	souffle.—put	CD
hvd.rsl868	3570	3	two	two	CD
hvd.rsl868	3570	4	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3570	5	of	of	IN
hvd.rsl868	3570	6	butter	butter	NN
hvd.rsl868	3570	7	in	in	IN
hvd.rsl868	3570	8	a	a	DT
hvd.rsl868	3570	9	saucepan	saucepan	NN
hvd.rsl868	3570	10	;	;	:
hvd.rsl868	3570	11	when	when	WRB
hvd.rsl868	3570	12	it	-PRON-	PRP
hvd.rsl868	3570	13	melts	melt	VBZ
hvd.rsl868	3570	14	add	add	VB
hvd.rsl868	3570	15	one	one	CD
hvd.rsl868	3570	16	heaping	heaping	NN
hvd.rsl868	3570	17	tab'.espoonful	tab'.espoonful	NN
hvd.rsl868	3570	18	of	of	IN
hvd.rsl868	3570	19	flour	flour	NN
hvd.rsl868	3570	20	,	,	,
hvd.rsl868	3570	21	stir	stir	VB
hvd.rsl868	3570	22	until	until	IN
hvd.rsl868	3570	23	smooth	smooth	JJ
hvd.rsl868	3570	24	;	;	:
hvd.rsl868	3570	25	add	add	VB
hvd.rsl868	3570	26	a	a	DT
hvd.rsl868	3570	27	half	half	JJ
hvd.rsl868	3570	28	-	-	HYPH
hvd.rsl868	3570	29	cup	cup	NN
hvd.rsl868	3570	30	of	of	IN
hvd.rsl868	3570	31	milk	milk	NN
hvd.rsl868	3570	32	,	,	,
hvd.rsl868	3570	33	a	a	DT
hvd.rsl868	3570	34	saltspoonful	saltspoonful	NN
hvd.rsl868	3570	35	of	of	IN
hvd.rsl868	3570	36	salt	salt	NN
hvd.rsl868	3570	37	and	and	CC
hvd.rsl868	3570	38	a	a	DT
hvd.rsl868	3570	39	saltspoonful	saltspoonful	NN
hvd.rsl868	3570	40	of	of	IN
hvd.rsl868	3570	41	paprika	paprika	NN
hvd.rsl868	3570	42	;	;	:
hvd.rsl868	3570	43	cook	cook	VB
hvd.rsl868	3570	44	two	two	CD
hvd.rsl868	3570	45	minutes	minute	NNS
hvd.rsl868	3570	46	;	;	:
hvd.rsl868	3570	47	add	add	VB
hvd.rsl868	3570	48	the	the	DT
hvd.rsl868	3570	49	well	well	RB
hvd.rsl868	3570	50	-	-	HYPH
hvd.rsl868	3570	51	boaten	boaten	VBN
hvd.rsl868	3570	52	yolks	yolk	NNS
hvd.rsl868	3570	53	of	of	IN
hvd.rsl868	3570	54	three	three	CD
hvd.rsl868	3570	55	eggs	egg	NNS
hvd.rsl868	3570	56	and	and	CC
hvd.rsl868	3570	57	one	one	CD
hvd.rsl868	3570	58	cup	cup	NN
hvd.rsl868	3570	59	of	of	IN
hvd.rsl868	3570	60	grated	grate	VBN
hvd.rsl868	3570	61	cheese	cheese	NN
hvd.rsl868	3570	62	,	,	,
hvd.rsl868	3570	63	but	but	CC
hvd.rsl868	3570	64	take	take	VB
hvd.rsl868	3570	65	it	-PRON-	PRP
hvd.rsl868	3570	66	off	off	IN
hvd.rsl868	3570	67	the	the	DT
hvd.rsl868	3570	68	fire	fire	NN
hvd.rsl868	3570	69	just	just	RB
hvd.rsl868	3570	70	before	before	IN
hvd.rsl868	3570	71	adding	add	VBG
hvd.rsl868	3570	72	them	-PRON-	PRP
hvd.rsl868	3570	73	,	,	,
hvd.rsl868	3570	74	and	and	CC
hvd.rsl868	3570	75	when	when	WRB
hvd.rsl868	3570	76	you	-PRON-	PRP
hvd.rsl868	3570	77	stir	stir	VBP
hvd.rsl868	3570	78	them	-PRON-	PRP
hvd.rsl868	3570	79	all	all	DT
hvd.rsl868	3570	80	in	in	RP
hvd.rsl868	3570	81	well	well	RB
hvd.rsl868	3570	82	set	set	VBN
hvd.rsl868	3570	83	it	-PRON-	PRP
hvd.rsl868	3570	84	away	away	RB
hvd.rsl868	3570	85	to	to	TO
hvd.rsl868	3570	86	cool	cool	VB
hvd.rsl868	3570	87	.	.	.
hvd.rsl868	3571	1	When	when	WRB
hvd.rsl868	3571	2	cold	cold	JJ
hvd.rsl868	3571	3	add	add	VBP
hvd.rsl868	3571	4	the	the	DT
hvd.rsl868	3571	5	stiffly	stiffly	RB
hvd.rsl868	3571	6	beaten	beat	VBN
hvd.rsl868	3571	7	whites	white	NNS
hvd.rsl868	3571	8	of	of	IN
hvd.rsl868	3571	9	the	the	DT
hvd.rsl868	3571	10	eggs	egg	NNS
hvd.rsl868	3571	11	,	,	,
hvd.rsl868	3571	12	turn	turn	VB
hvd.rsl868	3571	13	into	into	IN
hvd.rsl868	3571	14	a	a	DT
hvd.rsl868	3571	15	buttered	buttered	JJ
hvd.rsl868	3571	16	dish	dish	NN
hvd.rsl868	3571	17	and	and	CC
hvd.rsl868	3571	18	place	place	NN
hvd.rsl868	3571	19	im-	im-	RB
hvd.rsl868	3571	20	mediately	mediately	RB
hvd.rsl868	3571	21	in	in	IN
hvd.rsl868	3571	22	the	the	DT
hvd.rsl868	3571	23	oven	oven	NN
hvd.rsl868	3571	24	and	and	CC
hvd.rsl868	3571	25	bake	bake	VB
hvd.rsl868	3571	26	25	25	CD
hvd.rsl868	3571	27	or	or	CC
hvd.rsl868	3571	28	30	30	CD
hvd.rsl868	3571	29	minutes	minute	NNS
hvd.rsl868	3571	30	.	.	.
hvd.rsl868	3572	1	Have	have	VBP
hvd.rsl868	3572	2	a	a	DT
hvd.rsl868	3572	3	folded	fold	VBN
hvd.rsl868	3572	4	napkin	napkin	NN
hvd.rsl868	3572	5	ready	ready	JJ
hvd.rsl868	3572	6	to	to	TO
hvd.rsl868	3572	7	wrap	wrap	VB
hvd.rsl868	3572	8	around	around	RP
hvd.rsl868	3572	9	the	the	DT
hvd.rsl868	3572	10	dish	dish	NN
hvd.rsl868	3572	11	and	and	CC
hvd.rsl868	3572	12	serve	serve	VB
hvd.rsl868	3572	13	it	-PRON-	PRP
hvd.rsl868	3572	14	immediately	immediately	RB
hvd.rsl868	3572	15	,	,	,
hvd.rsl868	3572	16	or	or	CC
hvd.rsl868	3572	17	it	-PRON-	PRP
hvd.rsl868	3572	18	will	will	MD
hvd.rsl868	3572	19	fall	fall	VB
hvd.rsl868	3572	20	.	.	.
hvd.rsl868	3573	1	Cheese	Cheese	NNP
hvd.rsl868	3573	2	Sticks.—Mix	Sticks.—Mix	,
hvd.rsl868	3573	3	together	together	RB
hvd.rsl868	3573	4	one	one	CD
hvd.rsl868	3573	5	pint	pint	NN
hvd.rsl868	3573	6	grated	grate	VBN
hvd.rsl868	3573	7	cheese	cheese	NN
hvd.rsl868	3573	8	,	,	,
hvd.rsl868	3573	9	one	one	CD
hvd.rsl868	3573	10	pint	pint	NN
hvd.rsl868	3573	11	flour	flour	NN
hvd.rsl868	3573	12	,	,	,
hvd.rsl868	3573	13	one	one	CD
hvd.rsl868	3573	14	tablespoon	tablespoon	NN
hvd.rsl868	3573	15	butter	butter	NN
hvd.rsl868	3573	16	,	,	,
hvd.rsl868	3573	17	two	two	CD
hvd.rsl868	3573	18	scant	scant	JJ
hvd.rsl868	3573	19	teaspoons	teaspoon	NNS
hvd.rsl868	3573	20	baking	baking	NN
hvd.rsl868	3573	21	powder	powder	NN
hvd.rsl868	3573	22	,	,	,
hvd.rsl868	3573	23	a	a	DT
hvd.rsl868	3573	24	little	little	JJ
hvd.rsl868	3573	25	salt	salt	NN
hvd.rsl868	3573	26	and	and	CC
hvd.rsl868	3573	27	a	a	DT
hvd.rsl868	3573	28	dash	dash	NN
hvd.rsl868	3573	29	of	of	IN
hvd.rsl868	3573	30	pepper	pepper	NN
hvd.rsl868	3573	31	.	.	.
hvd.rsl868	3574	1	Mix	mix	VB
hvd.rsl868	3574	2	with	with	IN
hvd.rsl868	3574	3	milk	milk	NN
hvd.rsl868	3574	4	or	or	CC
hvd.rsl868	3574	5	water	water	NN
hvd.rsl868	3574	6	and	and	CC
hvd.rsl868	3574	7	roll	roll	VBP
hvd.rsl868	3574	8	thin	thin	JJ
hvd.rsl868	3574	9	like	like	IN
hvd.rsl868	3574	10	pig	pig	NN
hvd.rsl868	3574	11	crust	crust	NN
hvd.rsl868	3574	12	.	.	.
hvd.rsl868	3575	1	Cut	Cut	VBN
hvd.rsl868	3575	2	into	into	IN
hvd.rsl868	3575	3	strips	strip	NNS
hvd.rsl868	3575	4	four	four	CD
hvd.rsl868	3575	5	or	or	CC
hvd.rsl868	3575	6	five	five	CD
hvd.rsl868	3575	7	inches	inch	NNS
hvd.rsl868	3575	8	long	long	JJ
hvd.rsl868	3575	9	and	and	CC
hvd.rsl868	3575	10	nearly	nearly	RB
hvd.rsl868	3575	11	an	an	DT
hvd.rsl868	3575	12	inch	inch	NN
hvd.rsl868	3575	13	wide	wide	JJ
hvd.rsl868	3575	14	.	.	.
hvd.rsl868	3576	1	Bake	bake	VB
hvd.rsl868	3576	2	in	in	IN
hvd.rsl868	3576	3	a	a	DT
hvd.rsl868	3576	4	quick	quick	JJ
hvd.rsl868	3576	5	oven	oven	NN
hvd.rsl868	3576	6	.	.	.
hvd.rsl868	3577	1	Cheese	cheese	NN
hvd.rsl868	3577	2	Straws.—One	straws.—one	CD
hvd.rsl868	3577	3	cupful	cupful	NN
hvd.rsl868	3577	4	of	of	IN
hvd.rsl868	3577	5	grated	grate	VBN
hvd.rsl868	3577	6	cheese	cheese	NN
hvd.rsl868	3577	7	and	and	CC
hvd.rsl868	3577	8	one	one	CD
hvd.rsl868	3577	9	tablespoonful	tablespoonful	NN
hvd.rsl868	3577	10	of	of	IN
hvd.rsl868	3577	11	butter	butter	NN
hvd.rsl868	3577	12	.creamed	.creame	VBD
hvd.rsl868	3577	13	together	together	RB
hvd.rsl868	3577	14	;	;	:
hvd.rsl868	3577	15	two	two	CD
hvd.rsl868	3577	16	slices	slice	NNS
hvd.rsl868	3577	17	of	of	IN
hvd.rsl868	3577	18	bread	bread	NN
hvd.rsl868	3577	19	,	,	,
hvd.rsl868	3577	20	without	without	IN
hvd.rsl868	3577	21	crust	crust	NN
hvd.rsl868	3577	22	,	,	,
hvd.rsl868	3577	23	dried	dry	VBN
hvd.rsl868	3577	24	in	in	IN
hvd.rsl868	3577	25	oven	oven	NN
hvd.rsl868	3577	26	and	and	CC
hvd.rsl868	3577	27	rolled	roll	VBD
hvd.rsl868	3577	28	fine	fine	RB
hvd.rsl868	3577	29	.	.	.
hvd.rsl868	3578	1	Four	four	CD
hvd.rsl868	3578	2	tablespnonfuls	tablespnonful	NNS
hvd.rsl868	3578	3	of	of	IN
hvd.rsl868	3578	4	cold	cold	JJ
hvd.rsl868	3578	5	water	water	NN
hvd.rsl868	3578	6	,	,	,
hvd.rsl868	3578	7	pinch	pinch	NN
hvd.rsl868	3578	8	of	of	IN
hvd.rsl868	3578	9	salt	salt	NN
hvd.rsl868	3578	10	,	,	,
hvd.rsl868	3578	11	dust	dust	NN
hvd.rsl868	3578	12	of	of	IN
hvd.rsl868	3578	13	red	red	JJ
hvd.rsl868	3578	14	pepper	pepper	NN
hvd.rsl868	3578	15	,	,	,
hvd.rsl868	3578	16	and	and	CC
hvd.rsl868	3578	17	flour	flour	NN
hvd.rsl868	3578	18	enough	enough	RB
hvd.rsl868	3578	19	to	to	TO
hvd.rsl868	3578	20	roll	roll	VB
hvd.rsl868	3578	21	out	out	RP
hvd.rsl868	3578	22	.	.	.
hvd.rsl868	3579	1	Cut	Cut	VBN
hvd.rsl868	3579	2	in	in	IN
hvd.rsl868	3579	3	strips	strip	NNS
hvd.rsl868	3579	4	and	and	CC
hvd.rsl868	3579	5	bake	bake	VB
hvd.rsl868	3579	6	a	a	DT
hvd.rsl868	3579	7	delicate	delicate	JJ
hvd.rsl868	3579	8	brown	brown	NN
hvd.rsl868	3579	9	.	.	.
hvd.rsl868	3580	1	Cheese	Cheese	NNP
hvd.rsl868	3580	2	Toast	Toast	NNP
hvd.rsl868	3580	3	.	.	.
hvd.rsl868	3581	1	*	*	NFP
hvd.rsl868	3581	2	—	—	:
hvd.rsl868	3581	3	Grate	grate	VB
hvd.rsl868	3581	4	a	a	DT
hvd.rsl868	3581	5	cupful	cupful	NN
hvd.rsl868	3581	6	of	of	IN
hvd.rsl868	3581	7	cheese	cheese	NN
hvd.rsl868	3581	8	,	,	,
hvd.rsl868	3581	9	and	and	CC
hvd.rsl868	3581	10	lightly	lightly	RB
hvd.rsl868	3581	11	mix	mix	VB
hvd.rsl868	3581	12	in	in	IN
hvd.rsl868	3581	13	a	a	DT
hvd.rsl868	3581	14	heaping	heap	VBG
hvd.rsl868	3581	15	saltspoonful	saltspoonful	NN
hvd.rsl868	3581	16	of	of	IN
hvd.rsl868	3581	17	mustard	mustard	NN
hvd.rsl868	3581	18	,	,	,
hvd.rsl868	3581	19	a	a	DT
hvd.rsl868	3581	20	half	half	JJ
hvd.rsl868	3581	21	-	-	HYPH
hvd.rsl868	3581	22	saltspoonful	saltspoonful	NN
hvd.rsl868	3581	23	of	of	IN
hvd.rsl868	3581	24	salt	salt	NN
hvd.rsl868	3581	25	and	and	CC
hvd.rsl868	3581	26	a	a	DT
hvd.rsl868	3581	27	speck	speck	NN
hvd.rsl868	3581	28	of	of	IN
hvd.rsl868	3581	29	cay-	cay-	NN
hvd.rsl868	3581	30	enne	enne	NNP
hvd.rsl868	3581	31	.	.	.
hvd.rsl868	3582	1	Heap	Heap	NNP
hvd.rsl868	3582	2	this	this	DT
hvd.rsl868	3582	3	on	on	IN
hvd.rsl868	3582	4	thin	thin	JJ
hvd.rsl868	3582	5	strips	strip	NNS
hvd.rsl868	3582	6	or	or	CC
hvd.rsl868	3582	7	triangles	triangle	NNS
hvd.rsl868	3582	8	of	of	IN
hvd.rsl868	3582	9	buttered	buttered	JJ
hvd.rsl868	3582	10	toast	toast	NN
hvd.rsl868	3582	11	,	,	,
hvd.rsl868	3582	12	place	place	VB
hvd.rsl868	3582	13	them	-PRON-	PRP
hvd.rsl868	3582	14	in	in	IN
hvd.rsl868	3582	15	a	a	DT
hvd.rsl868	3582	16	hot	hot	JJ
hvd.rsl868	3582	17	oven	oven	NN
hvd.rsl868	3582	18	for	for	IN
hvd.rsl868	3582	19	a	a	DT
hvd.rsl868	3582	20	few	few	JJ
hvd.rsl868	3582	21	moments	moment	NNS
hvd.rsl868	3582	22	,	,	,
hvd.rsl868	3582	23	and	and	CC
hvd.rsl868	3582	24	serve	serve	VB
hvd.rsl868	3582	25	as	as	RB
hvd.rsl868	3582	26	soon	soon	RB
hvd.rsl868	3582	27	as	as	IN
hvd.rsl868	3582	28	the	the	DT
hvd.rsl868	3582	29	cheese	cheese	NN
hvd.rsl868	3582	30	begins	begin	VBZ
hvd.rsl868	3582	31	to	to	TO
hvd.rsl868	3582	32	melt	melt	VB
hvd.rsl868	3582	33	.	.	.
hvd.rsl868	3583	1	Any	any	DT
hvd.rsl868	3583	2	kind	kind	NN
hvd.rsl868	3583	3	of	of	IN
hvd.rsl868	3583	4	a	a	DT
hvd.rsl868	3583	5	thin	thin	JJ
hvd.rsl868	3583	6	cracker	cracker	NN
hvd.rsl868	3583	7	may	may	MD
hvd.rsl868	3583	8	be	be	VB
hvd.rsl868	3583	9	used	use	VBN
hvd.rsl868	3583	10	instead	instead	RB
hvd.rsl868	3583	11	,	,	,
hvd.rsl868	3583	12	and	and	CC
hvd.rsl868	3583	13	a	a	DT
hvd.rsl868	3583	14	dusting	dusting	NN
hvd.rsl868	3583	15	of	of	IN
hvd.rsl868	3583	16	paprika	paprika	NN
hvd.rsl868	3583	17	over	over	IN
hvd.rsl868	3583	18	each	each	DT
hvd.rsl868	3583	19	piece	piece	NN
hvd.rsl868	3583	20	in	in	IN
hvd.rsl868	3583	21	place	place	NN
hvd.rsl868	3583	22	of	of	IN
hvd.rsl868	3583	23	the	the	DT
hvd.rsl868	3583	24	cayenne	cayenne	NN
hvd.rsl868	3583	25	.	.	.
hvd.rsl868	3584	1	Welsh	Welsh	NNP
hvd.rsl868	3584	2	Custards.—One	Custards.—One	NNP
hvd.rsl868	3584	3	cupful	cupful	NN
hvd.rsl868	3584	4	of	of	IN
hvd.rsl868	3584	5	dry	dry	JJ
hvd.rsl868	3584	6	grated	grate	VBN
hvd.rsl868	3584	7	cheese	cheese	NN
hvd.rsl868	3584	8	,	,	,
hvd.rsl868	3584	9	four	four	CD
hvd.rsl868	3584	10	eggs	egg	NNS
hvd.rsl868	3584	11	,	,	,
hvd.rsl868	3584	12	one	one	PRP
hvd.rsl868	3584	13	cup-	cup-	NN
hvd.rsl868	3584	14	ful	ful	NN
hvd.rsl868	3584	15	of	of	IN
hvd.rsl868	3584	16	milk	milk	NN
hvd.rsl868	3584	17	,	,	,
hvd.rsl868	3584	18	one	one	CD
hvd.rsl868	3584	19	teaspoon	teaspoon	NN
hvd.rsl868	3584	20	ful	ful	NN
hvd.rsl868	3584	21	of	of	IN
hvd.rsl868	3584	22	butter	butter	NN
hvd.rsl868	3584	23	,	,	,
hvd.rsl868	3584	24	two	two	CD
hvd.rsl868	3584	25	of	of	IN
hvd.rsl868	3584	26	flour	flour	NN
hvd.rsl868	3584	27	,	,	,
hvd.rsl868	3584	28	mixed	mix	VBN
hvd.rsl868	3584	29	with	with	IN
hvd.rsl868	3584	30	milk	milk	NN
hvd.rsl868	3584	31	,	,	,
hvd.rsl868	3584	32	a	a	DT
hvd.rsl868	3584	33	bit	bit	NN
hvd.rsl868	3584	34	of	of	IN
hvd.rsl868	3584	35	soda	soda	NN
hvd.rsl868	3584	36	size	size	NN
hvd.rsl868	3584	37	of	of	IN
hvd.rsl868	3584	38	pea	pea	NN
hvd.rsl868	3584	39	,	,	,
hvd.rsl868	3584	40	half	half	PDT
hvd.rsl868	3584	41	a	a	DT
hvd.rsl868	3584	42	teaspoonful	teaspoonful	NN
hvd.rsl868	3584	43	of	of	IN
hvd.rsl868	3584	44	salt	salt	NN
hvd.rsl868	3584	45	and	and	CC
hvd.rsl868	3584	46	a	a	DT
hvd.rsl868	3584	47	pinch	pinch	NN
hvd.rsl868	3584	48	of	of	IN
hvd.rsl868	3584	49	cayenne	cayenne	NN
hvd.rsl868	3584	50	.	.	.
hvd.rsl868	3585	1	Heat	heat	VB
hvd.rsl868	3585	2	the	the	DT
hvd.rsl868	3585	3	milk	milk	NN
hvd.rsl868	3585	4	,	,	,
hvd.rsl868	3585	5	stirring	stir	VBG
hvd.rsl868	3585	6	in	in	IN
hvd.rsl868	3585	7	the	the	DT
hvd.rsl868	3585	8	soda	soda	NN
hvd.rsl868	3585	9	,	,	,
hvd.rsl868	3585	10	butter	butter	NN
hvd.rsl868	3585	11	,	,	,
hvd.rsl868	3585	12	salt	salt	NN
hvd.rsl868	3585	13	and	and	CC
hvd.rsl868	3585	14	pepper	pepper	NN
hvd.rsl868	3585	15	,	,	,
hvd.rsl868	3585	16	and	and	CC
hvd.rsl868	3585	17	the	the	DT
hvd.rsl868	3585	18	flour	flour	NN
hvd.rsl868	3585	19	mixture	mixture	NN
hvd.rsl868	3585	20	,	,	,
hvd.rsl868	3585	21	and	and	CC
hvd.rsl868	3585	22	pour	pour	VB
hvd.rsl868	3585	23	scalding	scald	VBG
hvd.rsl868	3585	24	hot	hot	JJ
hvd.rsl868	3585	25	on	on	IN
hvd.rsl868	3585	26	the	the	DT
hvd.rsl868	3585	27	eggs	egg	NNS
hvd.rsl868	3585	28	beaten	beat	VBN
hvd.rsl868	3585	29	light	light	NN
hvd.rsl868	3585	30	in	in	IN
hvd.rsl868	3585	31	a	a	DT
hvd.rsl868	3585	32	bowl	bowl	NN
hvd.rsl868	3585	33	.	.	.
hvd.rsl868	3586	1	Add	add	VB
hvd.rsl868	3586	2	the	the	DT
hvd.rsl868	3586	3	cheese	cheese	NN
hvd.rsl868	3586	4	,	,	,
hvd.rsl868	3586	5	beat	beat	VBN
hvd.rsl868	3586	6	up	up	RP
hvd.rsl868	3586	7	for	for	IN
hvd.rsl868	3586	8	a	a	DT
hvd.rsl868	3586	9	minute	minute	NN
hvd.rsl868	3586	10	,	,	,
hvd.rsl868	3586	11	pour	pour	VB
hvd.rsl868	3586	12	into	into	IN
hvd.rsl868	3586	13	buttered	buttered	JJ
hvd.rsl868	3586	14	custard	custard	NN
hvd.rsl868	3586	15	cups	cup	NNS
hvd.rsl868	3586	16	and	and	CC
hvd.rsl868	3586	17	ba'ke	ba'ke	NN
hvd.rsl868	3586	18	in	in	IN
hvd.rsl868	3586	19	a	a	DT
hvd.rsl868	3586	20	brisk	brisk	JJ
hvd.rsl868	3586	21	oven	oven	NN
hvd.rsl868	3586	22	for	for	IN
hvd.rsl868	3586	23	20	20	CD
hvd.rsl868	3586	24	minutes	minute	NNS
hvd.rsl868	3586	25	.	.	.
hvd.rsl868	3587	1	They	-PRON-	PRP
hvd.rsl868	3587	2	should	should	MD
hvd.rsl868	3587	3	be	be	VB
hvd.rsl868	3587	4	served	serve	VBN
hvd.rsl868	3587	5	instantly	instantly	RB
hvd.rsl868	3587	6	.	.	.
hvd.rsl868	3588	1	CHAPTER	chapter	NN
hvd.rsl868	3588	2	XV	XV	NNP
hvd.rsl868	3588	3	*	*	NFP
hvd.rsl868	3588	4	WARM	warm	JJ
hvd.rsl868	3588	5	SUPPER	supper	NN
hvd.rsl868	3588	6	AND	and	CC
hvd.rsl868	3588	7	BREAKFAST	breakfast	NN
hvd.rsl868	3588	8	DISHES	dish	NNS
hvd.rsl868	3588	9	.	.	.
hvd.rsl868	3589	1	Anchovy	Anchovy	NNP
hvd.rsl868	3589	2	Toast.—Toast	Toast.—Toast	NNP
hvd.rsl868	3589	3	a	a	DT
hvd.rsl868	3589	4	small	small	JJ
hvd.rsl868	3589	5	round	round	NN
hvd.rsl868	3589	6	of	of	IN
hvd.rsl868	3589	7	bread	bread	NN
hvd.rsl868	3589	8	for	for	IN
hvd.rsl868	3589	9	each	each	DT
hvd.rsl868	3589	10	person	person	NN
hvd.rsl868	3589	11	,	,	,
hvd.rsl868	3589	12	butter	butter	NN
hvd.rsl868	3589	13	and	and	CC
hvd.rsl868	3589	14	put	put	VBN
hvd.rsl868	3589	15	in	in	RP
hvd.rsl868	3589	16	vegetable	vegetable	NN
hvd.rsl868	3589	17	dish	dish	NN
hvd.rsl868	3589	18	.	.	.
hvd.rsl868	3590	1	Make	make	VB
hvd.rsl868	3590	2	a	a	DT
hvd.rsl868	3590	3	sauce	sauce	NN
hvd.rsl868	3590	4	of	of	IN
hvd.rsl868	3590	5	one	one	CD
hvd.rsl868	3590	6	pint	pint	NN
hvd.rsl868	3590	7	of	of	IN
hvd.rsl868	3590	8	milk	milk	NN
hvd.rsl868	3590	9	and	and	CC
hvd.rsl868	3590	10	two	two	CD
hvd.rsl868	3590	11	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3590	12	of	of	IN
hvd.rsl868	3590	13	flour	flour	NN
hvd.rsl868	3590	14	;	;	:
hvd.rsl868	3590	15	when	when	WRB
hvd.rsl868	3590	16	thickened	thicken	VBN
hvd.rsl868	3590	17	add	add	NN
hvd.rsl868	3590	18	level	level	NN
hvd.rsl868	3590	19	saltspoonful	saltspoonful	NN
hvd.rsl868	3590	20	of	of	IN
hvd.rsl868	3590	21	salt	salt	NN
hvd.rsl868	3590	22	,	,	,
hvd.rsl868	3590	23	dash	dash	NN
hvd.rsl868	3590	24	of	of	IN
hvd.rsl868	3590	25	cayenne	cayenne	NN
hvd.rsl868	3590	26	and	and	CC
hvd.rsl868	3590	27	three	three	CD
hvd.rsl868	3590	28	teaspoonfuls	teaspoonful	NNS
hvd.rsl868	3590	29	of	of	IN
hvd.rsl868	3590	30	anchovy	anchovy	NN
hvd.rsl868	3590	31	essence	essence	NN
hvd.rsl868	3590	32	or	or	CC
hvd.rsl868	3590	33	five	five	CD
hvd.rsl868	3590	34	anchovies	anchovy	NNS
hvd.rsl868	3590	35	boned	bone	VBN
hvd.rsl868	3590	36	and	and	CC
hvd.rsl868	3590	37	pounded	pound	VBN
hvd.rsl868	3590	38	.	.	.
hvd.rsl868	3591	1	Pour	pour	VB
hvd.rsl868	3591	2	over	over	IN
hvd.rsl868	3591	3	the	the	DT
hvd.rsl868	3591	4	toast	toast	NN
hvd.rsl868	3591	5	;	;	:
hvd.rsl868	3591	6	serve	serve	VB
hvd.rsl868	3591	7	hot	hot	JJ
hvd.rsl868	3591	8	.	.	.
hvd.rsl868	3592	1	Arrowroot	Arrowroot	NNP
hvd.rsl868	3592	2	Cream	Cream	NNP
hvd.rsl868	3592	3	Toast.—First	Toast.—First	NNP
hvd.rsl868	3592	4	put	put	VBD
hvd.rsl868	3592	5	into	into	IN
hvd.rsl868	3592	6	a	a	DT
hvd.rsl868	3592	7	double	double	JJ
hvd.rsl868	3592	8	boiler	boiler	NN
hvd.rsl868	3592	9	a	a	DT
hvd.rsl868	3592	10	scant	scant	JJ
hvd.rsl868	3592	11	pint	pint	NN
hvd.rsl868	3592	12	of	of	IN
hvd.rsl868	3592	13	rich	rich	JJ
hvd.rsl868	3592	14	milk	milk	NN
hvd.rsl868	3592	15	and	and	CC
hvd.rsl868	3592	16	a	a	DT
hvd.rsl868	3592	17	teacupful	teacupful	NN
hvd.rsl868	3592	18	of	of	IN
hvd.rsl868	3592	19	cream	cream	NN
hvd.rsl868	3592	20	;	;	:
hvd.rsl868	3592	21	let	let	VB
hvd.rsl868	3592	22	it	-PRON-	PRP
hvd.rsl868	3592	23	come	come	VB
hvd.rsl868	3592	24	to	to	IN
hvd.rsl868	3592	25	the	the	DT
hvd.rsl868	3592	26	boiling	boiling	NN
hvd.rsl868	3592	27	point	point	NN
hvd.rsl868	3592	28	,	,	,
hvd.rsl868	3592	29	then	then	RB
hvd.rsl868	3592	30	add	add	VB
hvd.rsl868	3592	31	a	a	DT
hvd.rsl868	3592	32	large	large	JJ
hvd.rsl868	3592	33	tablespoonful	tablespoonful	NN
hvd.rsl868	3592	34	of	of	IN
hvd.rsl868	3592	35	fresh	fresh	JJ
hvd.rsl868	3592	36	butter	butter	NN
hvd.rsl868	3592	37	and	and	CC
hvd.rsl868	3592	38	a	a	DT
hvd.rsl868	3592	39	tablespoonful	tablespoonful	NN
hvd.rsl868	3592	40	of	of	IN
hvd.rsl868	3592	41	arrowroot	arrowroot	NN
hvd.rsl868	3592	42	wetted	wet	VBN
hvd.rsl868	3592	43	in	in	IN
hvd.rsl868	3592	44	a	a	DT
hvd.rsl868	3592	45	little	little	JJ
hvd.rsl868	3592	46	milk	milk	NN
hvd.rsl868	3592	47	or	or	CC
hvd.rsl868	3592	48	cream	cream	NN
hvd.rsl868	3592	49	;	;	:
hvd.rsl868	3592	50	season	season	NN
hvd.rsl868	3592	51	to	to	TO
hvd.rsl868	3592	52	taste	taste	NN
hvd.rsl868	3592	53	with	with	IN
hvd.rsl868	3592	54	salt	salt	NN
hvd.rsl868	3592	55	,	,	,
hvd.rsl868	3592	56	and	and	CC
hvd.rsl868	3592	57	let	let	VB
hvd.rsl868	3592	58	it	-PRON-	PRP
hvd.rsl868	3592	59	boil	boil	VB
hvd.rsl868	3592	60	up	up	RP
hvd.rsl868	3592	61	.	.	.
hvd.rsl868	3593	1	Toast	toast	NN
hvd.rsl868	3593	2	light	light	JJ
hvd.rsl868	3593	3	slices	slice	NNS
hvd.rsl868	3593	4	of	of	IN
hvd.rsl868	3593	5	bread	bread	NN
hvd.rsl868	3593	6	,	,	,
hvd.rsl868	3593	7	browning	brown	VBG
hvd.rsl868	3593	8	evenly	evenly	RB
hvd.rsl868	3593	9	.	.	.
hvd.rsl868	3594	1	Put	put	VB
hvd.rsl868	3594	2	two	two	CD
hvd.rsl868	3594	3	slices	slice	NNS
hvd.rsl868	3594	4	at	at	IN
hvd.rsl868	3594	5	a	a	DT
hvd.rsl868	3594	6	time	time	NN
hvd.rsl868	3594	7	into	into	IN
hvd.rsl868	3594	8	the	the	DT
hvd.rsl868	3594	9	sauce	sauce	NN
hvd.rsl868	3594	10	,	,	,
hvd.rsl868	3594	11	and	and	CC
hvd.rsl868	3594	12	as	as	RB
hvd.rsl868	3594	13	soon	soon	RB
hvd.rsl868	3594	14	as	as	IN
hvd.rsl868	3594	15	they	-PRON-	PRP
hvd.rsl868	3594	16	soften	soften	VBP
hvd.rsl868	3594	17	all	all	RB
hvd.rsl868	3594	18	through	through	RB
hvd.rsl868	3594	19	,	,	,
hvd.rsl868	3594	20	which	which	WDT
hvd.rsl868	3594	21	will	will	MD
hvd.rsl868	3594	22	only	only	RB
hvd.rsl868	3594	23	take	take	VB
hvd.rsl868	3594	24	a	a	DT
hvd.rsl868	3594	25	short	short	JJ
hvd.rsl868	3594	26	time	time	NN
hvd.rsl868	3594	27	,	,	,
hvd.rsl868	3594	28	put	put	VBN
hvd.rsl868	3594	29	in	in	RP
hvd.rsl868	3594	30	a	a	DT
hvd.rsl868	3594	31	covered	cover	VBN
hvd.rsl868	3594	32	dish	dish	NN
hvd.rsl868	3594	33	kept	keep	VBN
hvd.rsl868	3594	34	hot	hot	JJ
hvd.rsl868	3594	35	.	.	.
hvd.rsl868	3595	1	Pour	pour	VB
hvd.rsl868	3595	2	a	a	DT
hvd.rsl868	3595	3	little	little	JJ
hvd.rsl868	3595	4	sauce	sauce	NN
hvd.rsl868	3595	5	over	over	IN
hvd.rsl868	3595	6	each	each	DT
hvd.rsl868	3595	7	layer	layer	NN
hvd.rsl868	3595	8	,	,	,
hvd.rsl868	3595	9	and	and	CC
hvd.rsl868	3595	10	serve	serve	VB
hvd.rsl868	3595	11	the	the	DT
hvd.rsl868	3595	12	toast	toast	NN
hvd.rsl868	3595	13	while	while	IN
hvd.rsl868	3595	14	very	very	RB
hvd.rsl868	3595	15	hot	hot	JJ
hvd.rsl868	3595	16	.	.	.
hvd.rsl868	3596	1	Golden	Golden	NNP
hvd.rsl868	3596	2	Cream	Cream	NNP
hvd.rsl868	3596	3	Toast.—Cut	toast.—cut	CD
hvd.rsl868	3596	4	slices	slice	NNS
hvd.rsl868	3596	5	of	of	IN
hvd.rsl868	3596	6	stale	stale	JJ
hvd.rsl868	3596	7	bread	bread	NN
hvd.rsl868	3596	8	into	into	IN
hvd.rsl868	3596	9	diamonds	diamond	NNS
hvd.rsl868	3596	10	and	and	CC
hvd.rsl868	3596	11	toast	toast	NN
hvd.rsl868	3596	12	to	to	IN
hvd.rsl868	3596	13	a	a	DT
hvd.rsl868	3596	14	pale	pale	JJ
hvd.rsl868	3596	15	brown	brown	JJ
hvd.rsl868	3596	16	,	,	,
hvd.rsl868	3596	17	drying	dry	VBG
hvd.rsl868	3596	18	slightly	slightly	RB
hvd.rsl868	3596	19	in	in	IN
hvd.rsl868	3596	20	the	the	DT
hvd.rsl868	3596	21	oven	oven	NN
hvd.rsl868	3596	22	before	before	IN
hvd.rsl868	3596	23	browning	brown	VBG
hvd.rsl868	3596	24	.	.	.
hvd.rsl868	3597	1	Make	make	VB
hvd.rsl868	3597	2	a	a	DT
hvd.rsl868	3597	3	rich	rich	JJ
hvd.rsl868	3597	4	white	white	JJ
hvd.rsl868	3597	5	sauce	sauce	NN
hvd.rsl868	3597	6	of	of	IN
hvd.rsl868	3597	7	a	a	DT
hvd.rsl868	3597	8	pint	pint	NN
hvd.rsl868	3597	9	of	of	IN
hvd.rsl868	3597	10	milk	milk	NN
hvd.rsl868	3597	11	,	,	,
hvd.rsl868	3597	12	three	three	CD
hvd.rsl868	3597	13	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3597	14	of	of	IN
hvd.rsl868	3597	15	butter	butter	NN
hvd.rsl868	3597	16	,	,	,
hvd.rsl868	3597	17	two	two	CD
hvd.rsl868	3597	18	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3597	19	of	of	IN
hvd.rsl868	3597	20	flour	flour	NN
hvd.rsl868	3597	21	,	,	,
hvd.rsl868	3597	22	half	half	PDT
hvd.rsl868	3597	23	a	a	DT
hvd.rsl868	3597	24	teaspoonful	teaspoonful	NN
hvd.rsl868	3597	25	of	of	IN
hvd.rsl868	3597	26	salt	salt	NN
hvd.rsl868	3597	27	,	,	,
hvd.rsl868	3597	28	a	a	DT
hvd.rsl868	3597	29	dusting	dusting	NN
hvd.rsl868	3597	30	of	of	IN
hvd.rsl868	3597	31	mace	mace	NN
hvd.rsl868	3597	32	and	and	CC
hvd.rsl868	3597	33	a	a	DT
hvd.rsl868	3597	34	light	light	JJ
hvd.rsl868	3597	35	dusting	dusting	NN
hvd.rsl868	3597	36	of	of	IN
hvd.rsl868	3597	37	pepper	pepper	NN
hvd.rsl868	3597	38	.	.	.
hvd.rsl868	3598	1	Cook	cook	VB
hvd.rsl868	3598	2	until	until	IN
hvd.rsl868	3598	3	smooth	smooth	JJ
hvd.rsl868	3598	4	,	,	,
hvd.rsl868	3598	5	add	add	VB
hvd.rsl868	3598	6	the	the	DT
hvd.rsl868	3598	7	grated	grate	VBN
hvd.rsl868	3598	8	yolks	yolk	NNS
hvd.rsl868	3598	9	of	of	IN
hvd.rsl868	3598	10	three	three	CD
hvd.rsl868	3598	11	hard	hard	RB
hvd.rsl868	3598	12	-	-	HYPH
hvd.rsl868	3598	13	boiled	boil	VBN
hvd.rsl868	3598	14	eggs	egg	NNS
hvd.rsl868	3598	15	and	and	CC
hvd.rsl868	3598	16	pour	pour	VB
hvd.rsl868	3598	17	over	over	IN
hvd.rsl868	3598	18	the	the	DT
hvd.rsl868	3598	19	toasted	toast	VBN
hvd.rsl868	3598	20	bread	bread	NN
hvd.rsl868	3598	21	.	.	.
hvd.rsl868	3599	1	Baked	Baked	NNP
hvd.rsl868	3599	2	Toast.—Prepare	Toast.—Prepare	NNP
hvd.rsl868	3599	3	toast	toast	NN
hvd.rsl868	3599	4	in	in	IN
hvd.rsl868	3599	5	the	the	DT
hvd.rsl868	3599	6	ordinary	ordinary	JJ
hvd.rsl868	3599	7	way	way	NN
hvd.rsl868	3599	8	,	,	,
hvd.rsl868	3599	9	and	and	CC
hvd.rsl868	3599	10	,	,	,
hvd.rsl868	3599	11	as	as	IN
hvd.rsl868	3599	12	each	each	DT
hvd.rsl868	3599	13	slice	slice	NN
hvd.rsl868	3599	14	is	be	VBZ
hvd.rsl868	3599	15	ready	ready	JJ
hvd.rsl868	3599	16	,	,	,
hvd.rsl868	3599	17	dip	dip	VB
hvd.rsl868	3599	18	quickly	quickly	RB
hvd.rsl868	3599	19	into	into	IN
hvd.rsl868	3599	20	a	a	DT
hvd.rsl868	3599	21	pan	pan	NN
hvd.rsl868	3599	22	of	of	IN
hvd.rsl868	3599	23	boiling	boiling	NN
hvd.rsl868	3599	24	water	water	NN
hvd.rsl868	3599	25	slightly	slightly	RB
hvd.rsl868	3599	26	salted	salt	VBN
hvd.rsl868	3599	27	,	,	,
hvd.rsl868	3599	28	then	then	RB
hvd.rsl868	3599	29	pack	pack	VB
hvd.rsl868	3599	30	into	into	IN
hvd.rsl868	3599	31	a	a	DT
hvd.rsl868	3599	32	baking	baking	NN
hvd.rsl868	3599	33	dish	dish	NN
hvd.rsl868	3599	34	,	,	,
hvd.rsl868	3599	35	sprinkle	sprinkle	VB
hvd.rsl868	3599	36	well	well	RB
hvd.rsl868	3599	37	with	with	IN
hvd.rsl868	3599	38	salt	salt	NN
hvd.rsl868	3599	39	,	,	,
hvd.rsl868	3599	40	and	and	CC
hvd.rsl868	3599	41	cover	cover	VBP
hvd.rsl868	3599	42	deep	deep	RB
hvd.rsl868	3599	43	with	with	IN
hvd.rsl868	3599	44	boiling	boil	VBG
hvd.rsl868	3599	45	milk	milk	NN
hvd.rsl868	3599	46	.	.	.
hvd.rsl868	3600	1	Bake	bake	VB
hvd.rsl868	3600	2	in	in	IN
hvd.rsl868	3600	3	a	a	DT
hvd.rsl868	3600	4	dish	dish	NN
hvd.rsl868	3600	5	,	,	,
hvd.rsl868	3600	6	closely	closely	RB
hvd.rsl868	3600	7	covered	cover	VBN
hvd.rsl868	3600	8	,	,	,
hvd.rsl868	3600	9	for	for	IN
hvd.rsl868	3600	10	15	15	CD
hvd.rsl868	3600	11	minutes	minute	NNS
hvd.rsl868	3600	12	,	,	,
hvd.rsl868	3600	13	and	and	CC
hvd.rsl868	3600	14	serve	serve	VB
hvd.rsl868	3600	15	.	.	.
hvd.rsl868	3601	1	The	the	DT
hvd.rsl868	3601	2	toast	toast	NN
hvd.rsl868	3601	3	should	should	MD
hvd.rsl868	3601	4	have	have	VB
hvd.rsl868	3601	5	absorbed	absorb	VBN
hvd.rsl868	3601	6	all	all	PDT
hvd.rsl868	3601	7	the	the	DT
hvd.rsl868	3601	8	liquid	liquid	NN
hvd.rsl868	3601	9	without	without	IN
hvd.rsl868	3601	10	getting	get	VBG
hvd.rsl868	3601	11	dry	dry	JJ
hvd.rsl868	3601	12	.	.	.
hvd.rsl868	3602	1	If	if	IN
hvd.rsl868	3602	2	you	-PRON-	PRP
hvd.rsl868	3602	3	can	can	MD
hvd.rsl868	3602	4	spare	spare	VB
hvd.rsl868	3602	5	three	three	CD
hvd.rsl868	3602	6	or	or	CC
hvd.rsl868	3602	7	four	four	CD
hvd.rsl868	3602	8	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3602	9	of	of	IN
hvd.rsl868	3602	10	cream	cream	NN
hvd.rsl868	3602	11	,	,	,
hvd.rsl868	3602	12	heat	heat	NN
hvd.rsl868	3602	13	,	,	,
hvd.rsl868	3602	14	and	and	CC
hvd.rsl868	3602	15	pour	pour	VB
hvd.rsl868	3602	16	over	over	IN
hvd.rsl868	3602	17	the	the	DT
hvd.rsl868	3602	18	surface	surface	NN
hvd.rsl868	3602	19	just	just	RB
hvd.rsl868	3602	20	before	before	IN
hvd.rsl868	3602	21	sending	send	VBG
hvd.rsl868	3602	22	to	to	IN
hvd.rsl868	3602	23	the	the	DT
hvd.rsl868	3602	24	table	table	NN
hvd.rsl868	3602	25	.	.	.
hvd.rsl868	3603	1	The	the	DT
hvd.rsl868	3603	2	baking	baking	NN
hvd.rsl868	3603	3	lends	lend	VBZ
hvd.rsl868	3603	4	smooth-	smooth-	NN
hvd.rsl868	3603	5	ness	ness	NN
hvd.rsl868	3603	6	and	and	CC
hvd.rsl868	3603	7	richness	richness	NN
hvd.rsl868	3603	8	to	to	IN
hvd.rsl868	3603	9	this	this	DT
hvd.rsl868	3603	10	dish	dish	NN
hvd.rsl868	3603	11	not	not	RB
hvd.rsl868	3603	12	to	to	TO
hvd.rsl868	3603	13	be	be	VB
hvd.rsl868	3603	14	found	find	VBN
hvd.rsl868	3603	15	in	in	IN
hvd.rsl868	3603	16	milk	milk	NN
hvd.rsl868	3603	17	toast	toast	NN
hvd.rsl868	3603	18	prepared	prepare	VBN
hvd.rsl868	3603	19	in	in	IN
hvd.rsl868	3603	20	the	the	DT
hvd.rsl868	3603	21	usual	usual	JJ
hvd.rsl868	3603	22	way	way	NN
hvd.rsl868	3603	23	.	.	.
hvd.rsl868	3604	1	Bread	bread	NN
hvd.rsl868	3604	2	Croquettes.—Rub	Croquettes.—Rub	NNP
hvd.rsl868	3604	3	the	the	DT
hvd.rsl868	3604	4	inside	inside	NN
hvd.rsl868	3604	5	of	of	IN
hvd.rsl868	3604	6	a	a	DT
hvd.rsl868	3604	7	loaf	loaf	NN
hvd.rsl868	3604	8	of	of	IN
hvd.rsl868	3604	9	stale	stale	JJ
hvd.rsl868	3604	10	bread	bread	NN
hvd.rsl868	3604	11	through	through	IN
hvd.rsl868	3604	12	a	a	DT
hvd.rsl868	3604	13	colander	colander	NN
hvd.rsl868	3604	14	,	,	,
hvd.rsl868	3604	15	then	then	RB
hvd.rsl868	3604	16	measure	measure	VB
hvd.rsl868	3604	17	.	.	.
hvd.rsl868	3605	1	To	to	IN
hvd.rsl868	3605	2	one	one	CD
hvd.rsl868	3605	3	good	good	JJ
hvd.rsl868	3605	4	quart	quart	NN
hvd.rsl868	3605	5	add	add	VB
hvd.rsl868	3605	6	one	one	CD
hvd.rsl868	3605	7	pint	pint	NN
hvd.rsl868	3605	8	of	of	IN
hvd.rsl868	3605	9	milk	milk	NN
hvd.rsl868	3605	10	and	and	CC
hvd.rsl868	3605	11	heat	heat	NN
hvd.rsl868	3605	12	over	over	IN
hvd.rsl868	3605	13	the	the	DT
hvd.rsl868	3605	14	fire	fire	NN
hvd.rsl868	3605	15	in	in	IN
hvd.rsl868	3605	16	a	a	DT
hvd.rsl868	3605	17	double	double	JJ
hvd.rsl868	3605	18	boiler	boiler	NN
hvd.rsl868	3605	19	.	.	.
hvd.rsl868	3606	1	As	as	RB
hvd.rsl868	3606	2	soon	soon	RB
hvd.rsl868	3606	3	as	as	IN
hvd.rsl868	3606	4	it	-PRON-	PRP
hvd.rsl868	3606	5	reaches	reach	VBZ
hvd.rsl868	3606	6	the	the	DT
hvd.rsl868	3606	7	scalding	scalding	JJ
hvd.rsl868	3606	8	point	point	NN
hvd.rsl868	3606	9	take	take	VB
hvd.rsl868	3606	10	it	-PRON-	PRP
hvd.rsl868	3606	11	off	off	RP
hvd.rsl868	3606	12	,	,	,
hvd.rsl868	3606	13	let	let	VB
hvd.rsl868	3606	14	stand	stand	VB
hvd.rsl868	3606	15	for	for	IN
hvd.rsl868	3606	16	a	a	DT
hvd.rsl868	3606	17	moment	moment	NN
hvd.rsl868	3606	18	,	,	,
hvd.rsl868	3606	19	then	then	RB
hvd.rsl868	3606	20	add	add	VB
hvd.rsl868	3606	21	one	one	CD
hvd.rsl868	3606	22	-	-	HYPH
hvd.rsl868	3606	23	half	half	NN
hvd.rsl868	3606	24	of	of	IN
hvd.rsl868	3606	25	a	a	DT
hvd.rsl868	3606	26	cupful	cupful	NN
hvd.rsl868	3606	27	of	of	IN
hvd.rsl868	3606	28	cleaned	clean	VBN
hvd.rsl868	3606	29	.	.	.
hvd.rsl868	3607	1	currants	currant	NNS
hvd.rsl868	3607	2	,	,	,
hvd.rsl868	3607	3	two	two	CD
hvd.rsl868	3607	4	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3607	5	of	of	IN
hvd.rsl868	3607	6	chopped	chop	VBN
hvd.rsl868	3607	7	citron	citron	NN
hvd.rsl868	3607	8	,	,	,
hvd.rsl868	3607	9	one	one	CD
hvd.rsl868	3607	10	-	-	HYPH
hvd.rsl868	3607	11	half	half	NN
hvd.rsl868	3607	12	of	of	IN
hvd.rsl868	3607	13	a	a	DT
hvd.rsl868	3607	14	teaspoonful	teaspoonful	NN
hvd.rsl868	3607	15	of	of	IN
hvd.rsl868	3607	16	cinnamon	cinnamon	NN
hvd.rsl868	3607	17	,	,	,
hvd.rsl868	3607	18	two	two	CD
hvd.rsl868	3607	19	tablespoonfuls	tablespoonfuls	NN
hvd.rsl868	3607	20	of	of	IN
hvd.rsl868	3607	21	chopped	chop	VBN
hvd.rsl868	3607	22	almonds	almond	NNS
hvd.rsl868	3607	23	and	and	CC
hvd.rsl868	3607	24	the	the	DT
hvd.rsl868	3607	25	beaten	beat	VBN
hvd.rsl868	3607	26	yolks	yolk	NNS
hvd.rsl868	3607	27	of	of	IN
hvd.rsl868	3607	28	two	two	CD
hvd.rsl868	3607	29	raw	raw	JJ
hvd.rsl868	3607	30	eggs	egg	NNS
hvd.rsl868	3607	31	.	.	.
hvd.rsl868	3608	1	Return	return	VB
hvd.rsl868	3608	2	to	to	IN
hvd.rsl868	3608	3	the	the	DT
hvd.rsl868	3608	4	fire	fire	NN
hvd.rsl868	3608	5	and	and	CC
hvd.rsl868	3608	6	stir	stir	VB
hvd.rsl868	3608	7	and	and	CC
hvd.rsl868	3608	8	cook	cook	VB
hvd.rsl868	3608	9	for	for	IN
hvd.rsl868	3608	10	two	two	CD
hvd.rsl868	3608	11	minutes	minute	NNS
hvd.rsl868	3608	12	,	,	,
hvd.rsl868	3608	13	then	then	RB
hvd.rsl868	3608	14	turn	turn	VB
hvd.rsl868	3608	15	out	out	RP
hvd.rsl868	3608	16	on	on	IN
hvd.rsl868	3608	17	a	a	DT
hvd.rsl868	3608	18	greased	grease	VBN
hvd.rsl868	3608	19	dish	dish	NN
hvd.rsl868	3608	20	and	and	CC
hvd.rsl868	3608	21	set	set	VBN
hvd.rsl868	3608	22	aside	aside	RB
hvd.rsl868	3608	23	until	until	IN
hvd.rsl868	3608	24	cold	cold	JJ
hvd.rsl868	3608	25	.	.	.
hvd.rsl868	3609	1	Form	form	VB
hvd.rsl868	3609	2	carefully	carefully	RB
hvd.rsl868	3609	3	into	into	IN
hvd.rsl868	3609	4	small	small	JJ
hvd.rsl868	3609	5	cylinders	cylinder	NNS
hvd.rsl868	3609	6	,	,	,
hvd.rsl868	3609	7	dip	dip	VB
hvd.rsl868	3609	8	each	each	DT
hvd.rsl868	3609	9	in	in	IN
hvd.rsl868	3609	10	egg	egg	NN
hvd.rsl868	3609	11	,	,	,
hvd.rsl868	3609	12	roll	roll	VBP
hvd.rsl868	3609	13	in	in	IN
hvd.rsl868	3609	14	fine	fine	JJ
hvd.rsl868	3609	15	dried	dry	VBN
hvd.rsl868	3609	16	crumbs	crumb	NNS
hvd.rsl868	3609	17	and	and	CC
hvd.rsl868	3609	18	fry	fry	VB
hvd.rsl868	3609	19	golden	golden	JJ
hvd.rsl868	3609	20	brown	brown	NN
hvd.rsl868	3609	21	in	in	IN
hvd.rsl868	3609	22	hot	hot	JJ
hvd.rsl868	3609	23	fat	fat	NN
hvd.rsl868	3609	24	.	.	.
hvd.rsl868	3610	1	Serve	serve	VB
hvd.rsl868	3610	2	with	with	IN
hvd.rsl868	3610	3	a	a	DT
hvd.rsl868	3610	4	foamy	foamy	NN
hvd.rsl868	3610	5	sauce	sauce	NN
hvd.rsl868	3610	6	.	.	.
hvd.rsl868	3611	1	190	190	CD
hvd.rsl868	3611	2	THE	the	DT
hvd.rsl868	3611	3	RURAL	rural	JJ
hvd.rsl868	3611	4	COOK	COOK	NNP
hvd.rsl868	3611	5	BOOK	book	NN
hvd.rsl868	3611	6	.	.	.
hvd.rsl868	3612	1	Cheese	cheese	NN
hvd.rsl868	3612	2	Pie.—Cut	Pie.—Cut	NNS
hvd.rsl868	3612	3	bread	bread	NN
hvd.rsl868	3612	4	into	into	IN
hvd.rsl868	3612	5	one	one	CD
hvd.rsl868	3612	6	-	-	HYPH
hvd.rsl868	3612	7	third	third	NN
hvd.rsl868	3612	8	inch	inch	NN
hvd.rsl868	3612	9	slices	slice	NNS
hvd.rsl868	3612	10	,	,	,
hvd.rsl868	3612	11	cutting	cut	VBG
hvd.rsl868	3612	12	each	each	DT
hvd.rsl868	3612	13	slice	slice	NN
hvd.rsl868	3612	14	in	in	IN
hvd.rsl868	3612	15	half	half	NN
hvd.rsl868	3612	16	.	.	.
hvd.rsl868	3613	1	Butter	butter	NN
hvd.rsl868	3613	2	a	a	DT
hvd.rsl868	3613	3	shallow	shallow	JJ
hvd.rsl868	3613	4	bakitjg	bakitjg	NN
hvd.rsl868	3613	5	dish	dish	NN
hvd.rsl868	3613	6	,	,	,
hvd.rsl868	3613	7	put	put	VBN
hvd.rsl868	3613	8	in	in	RP
hvd.rsl868	3613	9	a	a	DT
hvd.rsl868	3613	10	layer	layer	NN
hvd.rsl868	3613	11	of	of	IN
hvd.rsl868	3613	12	bread	bread	NN
hvd.rsl868	3613	13	,	,	,
hvd.rsl868	3613	14	then	then	RB
hvd.rsl868	3613	15	a	a	DT
hvd.rsl868	3613	16	layer	layer	NN
hvd.rsl868	3613	17	of	of	IN
hvd.rsl868	3613	18	soft	soft	JJ
hvd.rsl868	3613	19	mild	mild	JJ
hvd.rsl868	3613	20	cheese	cheese	NN
hvd.rsl868	3613	21	,	,	,
hvd.rsl868	3613	22	cut	cut	VBN
hvd.rsl868	3613	23	in	in	IN
hvd.rsl868	3613	24	one	one	CD
hvd.rsl868	3613	25	-	-	HYPH
hvd.rsl868	3613	26	eighth	eighth	JJ
hvd.rsl868	3613	27	inch	inch	NN
hvd.rsl868	3613	28	slices	slice	NNS
hvd.rsl868	3613	29	,	,	,
hvd.rsl868	3613	30	and	and	CC
hvd.rsl868	3613	31	sprinkled	sprinkle	VBN
hvd.rsl868	3613	32	with	with	IN
hvd.rsl868	3613	33	salt	salt	NN
hvd.rsl868	3613	34	and	and	CC
hvd.rsl868	3613	35	paprika	paprika	NN
hvd.rsl868	3613	36	or	or	CC
hvd.rsl868	3613	37	pepper	pepper	NN
hvd.rsl868	3613	38	.	.	.
hvd.rsl868	3614	1	Beat	beat	VB
hvd.rsl868	3614	2	two	two	CD
hvd.rsl868	3614	3	eggs	egg	NNS
hvd.rsl868	3614	4	slightly	slightly	RB
hvd.rsl868	3614	5	and	and	CC
hvd.rsl868	3614	6	add	add	VB
hvd.rsl868	3614	7	one	one	CD
hvd.rsl868	3614	8	cup	cup	NN
hvd.rsl868	3614	9	of	of	IN
hvd.rsl868	3614	10	milk	milk	NN
hvd.rsl868	3614	11	.	.	.
hvd.rsl868	3615	1	Pour	pour	VB
hvd.rsl868	3615	2	over	over	IN
hvd.rsl868	3615	3	the	the	DT
hvd.rsl868	3615	4	bread	bread	NN
hvd.rsl868	3615	5	and	and	CC
hvd.rsl868	3615	6	bake	bake	VB
hvd.rsl868	3615	7	until	until	IN
hvd.rsl868	3615	8	the	the	DT
hvd.rsl868	3615	9	cheese	cheese	NN
hvd.rsl868	3615	10	is	be	VBZ
hvd.rsl868	3615	11	soft	soft	JJ
hvd.rsl868	3615	12	,	,	,
hvd.rsl868	3615	13	which	which	WDT
hvd.rsl868	3615	14	will	will	MD
hvd.rsl868	3615	15	take	take	VB
hvd.rsl868	3615	16	about	about	RB
hvd.rsl868	3615	17	30	30	CD
hvd.rsl868	3615	18	minutes	minute	NNS
hvd.rsl868	3615	19	.	.	.
hvd.rsl868	3616	1	Hulled	hulled	JJ
hvd.rsl868	3616	2	Corn	Corn	NNP
hvd.rsl868	3616	3	au	au	NNP
hvd.rsl868	3616	4	Gratin.—For	gratin.—for	CD
hvd.rsl868	3616	5	one	one	CD
hvd.rsl868	3616	6	quart	quart	NN
hvd.rsl868	3616	7	of	of	IN
hvd.rsl868	3616	8	hulled	hull	VBN
hvd.rsl868	3616	9	corn	corn	NN
hvd.rsl868	3616	10	prepare	prepare	VBP
hvd.rsl868	3616	11	a	a	DT
hvd.rsl868	3616	12	pint	pint	NN
hvd.rsl868	3616	13	of	of	IN
hvd.rsl868	3616	14	rich	rich	JJ
hvd.rsl868	3616	15	cream	cream	NN
hvd.rsl868	3616	16	sauce	sauce	NN
hvd.rsl868	3616	17	,	,	,
hvd.rsl868	3616	18	flavoring	flavor	VBG
hvd.rsl868	3616	19	it	-PRON-	PRP
hvd.rsl868	3616	20	with	with	IN
hvd.rsl868	3616	21	Worcestershire	Worcestershire	NNP
hvd.rsl868	3616	22	sauce	sauce	NN
hvd.rsl868	3616	23	or	or	CC
hvd.rsl868	3616	24	other	other	JJ
hvd.rsl868	3616	25	condiments	condiment	NNS
hvd.rsl868	3616	26	to	to	TO
hvd.rsl868	3616	27	make	make	VB
hvd.rsl868	3616	28	it	-PRON-	PRP
hvd.rsl868	3616	29	piquant	piquant	JJ
hvd.rsl868	3616	30	.	.	.
hvd.rsl868	3617	1	Put	put	VB
hvd.rsl868	3617	2	the	the	DT
hvd.rsl868	3617	3	sauce	sauce	NN
hvd.rsl868	3617	4	and	and	CC
hvd.rsl868	3617	5	corn	corn	NN
hvd.rsl868	3617	6	in	in	IN
hvd.rsl868	3617	7	a	a	DT
hvd.rsl868	3617	8	baking	baking	NN
hvd.rsl868	3617	9	dish	dish	NN
hvd.rsl868	3617	10	or	or	CC
hvd.rsl868	3617	11	individual	individual	JJ
hvd.rsl868	3617	12	ramekins	ramekin	NNS
hvd.rsl868	3617	13	in	in	IN
hvd.rsl868	3617	14	alternate	alternate	JJ
hvd.rsl868	3617	15	layers	layer	NNS
hvd.rsl868	3617	16	,	,	,
hvd.rsl868	3617	17	sprinkle	sprinkle	VB
hvd.rsl868	3617	18	the	the	DT
hvd.rsl868	3617	19	top	top	NN
hvd.rsl868	3617	20	with	with	IN
hvd.rsl868	3617	21	grated	grate	VBN
hvd.rsl868	3617	22	cheese	cheese	NN
hvd.rsl868	3617	23	and	and	CC
hvd.rsl868	3617	24	a	a	DT
hvd.rsl868	3617	25	dusting	dusting	NN
hvd.rsl868	3617	26	of	of	IN
hvd.rsl868	3617	27	paprika	paprika	NN
hvd.rsl868	3617	28	,	,	,
hvd.rsl868	3617	29	and	and	CC
hvd.rsl868	3617	30	bake	bake	VB
hvd.rsl868	3617	31	until	until	IN
hvd.rsl868	3617	32	well	well	RB
hvd.rsl868	3617	33	browned	brown	VBN
hvd.rsl868	3617	34	on	on	IN
hvd.rsl868	3617	35	top	top	NN
hvd.rsl868	3617	36	.	.	.
hvd.rsl868	3618	1	Noodles.—Beat	noodles.—beat	IN
hvd.rsl868	3618	2	an	an	DT
hvd.rsl868	3618	3	egg	egg	NN
hvd.rsl868	3618	4	slightly	slightly	RB
hvd.rsl868	3618	5	,	,	,
hvd.rsl868	3618	6	but	but	CC
hvd.rsl868	3618	7	not	not	RB
hvd.rsl868	3618	8	until	until	IN
hvd.rsl868	3618	9	it	-PRON-	PRP
hvd.rsl868	3618	10	foams	foam	VBZ
hvd.rsl868	3618	11	;	;	:
hvd.rsl868	3618	12	salt	salt	NN
hvd.rsl868	3618	13	it	-PRON-	PRP
hvd.rsl868	3618	14	to	to	TO
hvd.rsl868	3618	15	season	season	VB
hvd.rsl868	3618	16	the	the	DT
hvd.rsl868	3618	17	dough	dough	NN
hvd.rsl868	3618	18	,	,	,
hvd.rsl868	3618	19	and	and	CC
hvd.rsl868	3618	20	then	then	RB
hvd.rsl868	3618	21	work	work	VB
hvd.rsl868	3618	22	in	in	IN
hvd.rsl868	3618	23	all	all	PDT
hvd.rsl868	3618	24	the	the	DT
hvd.rsl868	3618	25	flour	flour	NN
hvd.rsl868	3618	26	the	the	DT
hvd.rsl868	3618	27	egg	egg	NN
hvd.rsl868	3618	28	can	can	MD
hvd.rsl868	3618	29	be	be	VB
hvd.rsl868	3618	30	made	make	VBN
hvd.rsl868	3618	31	to	to	TO
hvd.rsl868	3618	32	take	take	VB
hvd.rsl868	3618	33	up	up	RP
hvd.rsl868	3618	34	.	.	.
hvd.rsl868	3619	1	Take	take	VB
hvd.rsl868	3619	2	the	the	DT
hvd.rsl868	3619	3	dough	dough	NN
hvd.rsl868	3619	4	on	on	RP
hvd.rsl868	3619	5	to	to	IN
hvd.rsl868	3619	6	the	the	DT
hvd.rsl868	3619	7	board	board	NN
hvd.rsl868	3619	8	and	and	CC
hvd.rsl868	3619	9	knead	knead	VB
hvd.rsl868	3619	10	in	in	IN
hvd.rsl868	3619	11	flour	flour	NN
hvd.rsl868	3619	12	until	until	IN
hvd.rsl868	3619	13	it	-PRON-	PRP
hvd.rsl868	3619	14	is	be	VBZ
hvd.rsl868	3619	15	stiff	stiff	JJ
hvd.rsl868	3619	16	and	and	CC
hvd.rsl868	3619	17	smooth	smooth	JJ
hvd.rsl868	3619	18	,	,	,
hvd.rsl868	3619	19	then	then	RB
hvd.rsl868	3619	20	roll	roll	VB
hvd.rsl868	3619	21	out	out	RP
hvd.rsl868	3619	22	as	as	RB
hvd.rsl868	3619	23	thin	thin	JJ
hvd.rsl868	3619	24	as	as	IN
hvd.rsl868	3619	25	possible	possible	JJ
hvd.rsl868	3619	26	.	.	.
hvd.rsl868	3620	1	Let	let	VB
hvd.rsl868	3620	2	the	the	DT
hvd.rsl868	3620	3	sheet	sheet	NN
hvd.rsl868	3620	4	of	of	IN
hvd.rsl868	3620	5	dough	dough	NN
hvd.rsl868	3620	6	dry	dry	VB
hvd.rsl868	3620	7	for	for	IN
hvd.rsl868	3620	8	a	a	DT
hvd.rsl868	3620	9	while	while	NN
hvd.rsl868	3620	10	,	,	,
hvd.rsl868	3620	11	but	but	CC
hvd.rsl868	3620	12	roll	roll	VB
hvd.rsl868	3620	13	it	-PRON-	PRP
hvd.rsl868	3620	14	into	into	IN
hvd.rsl868	3620	15	a	a	DT
hvd.rsl868	3620	16	roll	roll	NN
hvd.rsl868	3620	17	like	like	IN
hvd.rsl868	3620	18	a	a	DT
hvd.rsl868	3620	19	jelly	jelly	NN
hvd.rsl868	3620	20	roll	roll	NN
hvd.rsl868	3620	21	before	before	IN
hvd.rsl868	3620	22	it	-PRON-	PRP
hvd.rsl868	3620	23	gets	get	VBZ
hvd.rsl868	3620	24	dry	dry	JJ
hvd.rsl868	3620	25	enough	enough	RB
hvd.rsl868	3620	26	to	to	TO
hvd.rsl868	3620	27	break	break	VB
hvd.rsl868	3620	28	when	when	WRB
hvd.rsl868	3620	29	rolled	roll	VBN
hvd.rsl868	3620	30	;	;	:
hvd.rsl868	3620	31	slice	slice	VB
hvd.rsl868	3620	32	from	from	IN
hvd.rsl868	3620	33	the	the	DT
hvd.rsl868	3620	34	end	end	NN
hvd.rsl868	3620	35	,	,	,
hvd.rsl868	3620	36	and	and	CC
hvd.rsl868	3620	37	shake	shake	VB
hvd.rsl868	3620	38	into	into	IN
hvd.rsl868	3620	39	strings	string	NNS
hvd.rsl868	3620	40	.	.	.
hvd.rsl868	3621	1	The	the	DT
hvd.rsl868	3621	2	thinner	thin	JJR
hvd.rsl868	3621	3	the	the	DT
hvd.rsl868	3621	4	dough	dough	NN
hvd.rsl868	3621	5	is	be	VBZ
hvd.rsl868	3621	6	rolled	roll	VBN
hvd.rsl868	3621	7	,	,	,
hvd.rsl868	3621	8	and	and	CC
hvd.rsl868	3621	9	the	the	DT
hvd.rsl868	3621	10	finer	fine	JJR
hvd.rsl868	3621	11	it	-PRON-	PRP
hvd.rsl868	3621	12	is	be	VBZ
hvd.rsl868	3621	13	cut	cut	VBN
hvd.rsl868	3621	14	the	the	DT
hvd.rsl868	3621	15	better	well	JJR
hvd.rsl868	3621	16	the	the	DT
hvd.rsl868	3621	17	noodles	noodle	NNS
hvd.rsl868	3621	18	are	be	VBP
hvd.rsl868	3621	19	.	.	.
hvd.rsl868	3622	1	A	a	DT
hvd.rsl868	3622	2	very	very	RB
hvd.rsl868	3622	3	thin	thin	JJ
hvd.rsl868	3622	4	,	,	,
hvd.rsl868	3622	5	sharp	sharp	JJ
hvd.rsl868	3622	6	knife	knife	NN
hvd.rsl868	3622	7	makes	make	VBZ
hvd.rsl868	3622	8	the	the	DT
hvd.rsl868	3622	9	work	work	NN
hvd.rsl868	3622	10	of	of	IN
hvd.rsl868	3622	11	cutting	cut	VBG
hvd.rsl868	3622	12	much	much	RB
hvd.rsl868	3622	13	easier	easy	JJR
hvd.rsl868	3622	14	and	and	CC
hvd.rsl868	3622	15	insures	insure	VBZ
hvd.rsl868	3622	16	much	much	RB
hvd.rsl868	3622	17	finer	fine	JJR
hvd.rsl868	3622	18	noodles	noodle	NNS
hvd.rsl868	3622	19	.	.	.
hvd.rsl868	3623	1	The	the	DT
hvd.rsl868	3623	2	directions	direction	NNS
hvd.rsl868	3623	3	given	give	VBN
hvd.rsl868	3623	4	call	call	NN
hvd.rsl868	3623	5	for	for	IN
hvd.rsl868	3623	6	one	one	CD
hvd.rsl868	3623	7	egg	egg	NN
hvd.rsl868	3623	8	as	as	IN
hvd.rsl868	3623	9	a	a	DT
hvd.rsl868	3623	10	basis	basis	NN
hvd.rsl868	3623	11	,	,	,
hvd.rsl868	3623	12	but	but	CC
hvd.rsl868	3623	13	the	the	DT
hvd.rsl868	3623	14	method	method	NN
hvd.rsl868	3623	15	of	of	IN
hvd.rsl868	3623	16	making	make	VBG
hvd.rsl868	3623	17	is	be	VBZ
hvd.rsl868	3623	18	exactly	exactly	RB
hvd.rsl868	3623	19	the	the	DT
hvd.rsl868	3623	20	same	same	JJ
hvd.rsl868	3623	21	if	if	IN
hvd.rsl868	3623	22	six	six	CD
hvd.rsl868	3623	23	,	,	,
hvd.rsl868	3623	24	or	or	CC
hvd.rsl868	3623	25	a	a	DT
hvd.rsl868	3623	26	dozen	dozen	NN
hvd.rsl868	3623	27	eggs	egg	NNS
hvd.rsl868	3623	28	are	be	VBP
hvd.rsl868	3623	29	used	use	VBN
hvd.rsl868	3623	30	.	.	.
hvd.rsl868	3624	1	Three	three	CD
hvd.rsl868	3624	2	medium	medium	JJ
hvd.rsl868	3624	3	-	-	HYPH
hvd.rsl868	3624	4	sized	sized	JJ
hvd.rsl868	3624	5	eggs	egg	NNS
hvd.rsl868	3624	6	will	will	MD
hvd.rsl868	3624	7	make	make	VB
hvd.rsl868	3624	8	a	a	DT
hvd.rsl868	3624	9	sheet	sheet	NN
hvd.rsl868	3624	10	of	of	IN
hvd.rsl868	3624	11	dough	dough	NN
hvd.rsl868	3624	12	20	20	CD
hvd.rsl868	3624	13	inches	inch	NNS
hvd.rsl868	3624	14	square	square	JJ
hvd.rsl868	3624	15	if	if	IN
hvd.rsl868	3624	16	properly	properly	RB
hvd.rsl868	3624	17	rolled	roll	VBN
hvd.rsl868	3624	18	out	out	RP
hvd.rsl868	3624	19	,	,	,
hvd.rsl868	3624	20	and	and	CC
hvd.rsl868	3624	21	will	will	MD
hvd.rsl868	3624	22	be	be	VB
hvd.rsl868	3624	23	enough	enough	JJ
hvd.rsl868	3624	24	for	for	IN
hvd.rsl868	3624	25	a	a	DT
hvd.rsl868	3624	26	family	family	NN
hvd.rsl868	3624	27	of	of	IN
hvd.rsl868	3624	28	six	six	CD
hvd.rsl868	3624	29	or	or	CC
hvd.rsl868	3624	30	eight	eight	CD
hvd.rsl868	3624	31	hungry	hungry	JJ
hvd.rsl868	3624	32	people	people	NNS
hvd.rsl868	3624	33	.	.	.
hvd.rsl868	3625	1	When	when	WRB
hvd.rsl868	3625	2	dry	dry	JJ
hvd.rsl868	3625	3	enough	enough	RB
hvd.rsl868	3625	4	to	to	TO
hvd.rsl868	3625	5	roll	roll	VB
hvd.rsl868	3625	6	and	and	CC
hvd.rsl868	3625	7	cut	cut	VB
hvd.rsl868	3625	8	,	,	,
hvd.rsl868	3625	9	the	the	DT
hvd.rsl868	3625	10	noodles	noodle	NNS
hvd.rsl868	3625	11	are	be	VBP
hvd.rsl868	3625	12	dry	dry	JJ
hvd.rsl868	3625	13	enough	enough	RB
hvd.rsl868	3625	14	to	to	TO
hvd.rsl868	3625	15	cook	cook	VB
hvd.rsl868	3625	16	,	,	,
hvd.rsl868	3625	17	but	but	CC
hvd.rsl868	3625	18	they	-PRON-	PRP
hvd.rsl868	3625	19	may	may	MD
hvd.rsl868	3625	20	be	be	VB
hvd.rsl868	3625	21	kept	keep	VBN
hvd.rsl868	3625	22	for	for	IN
hvd.rsl868	3625	23	hours	hour	NNS
hvd.rsl868	3625	24	or	or	CC
hvd.rsl868	3625	25	days	day	NNS
hvd.rsl868	3625	26	,	,	,
hvd.rsl868	3625	27	after	after	IN
hvd.rsl868	3625	28	they	-PRON-	PRP
hvd.rsl868	3625	29	are	be	VBP
hvd.rsl868	3625	30	cut	cut	VBN
hvd.rsl868	3625	31	.	.	.
hvd.rsl868	3626	1	Cheese	Cheese	NNP
hvd.rsl868	3626	2	Noodles.—Make	Noodles.—Make	NNP
hvd.rsl868	3626	3	your	-PRON-	PRP$
hvd.rsl868	3626	4	noodles	noodle	NNS
hvd.rsl868	3626	5	the	the	DT
hvd.rsl868	3626	6	day	day	NN
hvd.rsl868	3626	7	before	before	IN
hvd.rsl868	3626	8	you	-PRON-	PRP
hvd.rsl868	3626	9	want	want	VBP
hvd.rsl868	3626	10	to	to	TO
hvd.rsl868	3626	11	use	use	VB
hvd.rsl868	3626	12	them	-PRON-	PRP
hvd.rsl868	3626	13	and	and	CC
hvd.rsl868	3626	14	shave	shave	VB
hvd.rsl868	3626	15	fine	fine	NN
hvd.rsl868	3626	16	.	.	.
hvd.rsl868	3627	1	Drop	drop	VB
hvd.rsl868	3627	2	lightly	lightly	RB
hvd.rsl868	3627	3	into	into	IN
hvd.rsl868	3627	4	boiling	boil	VBG
hvd.rsl868	3627	5	water	water	NN
hvd.rsl868	3627	6	and	and	CC
hvd.rsl868	3627	7	allow	allow	VB
hvd.rsl868	3627	8	them	-PRON-	PRP
hvd.rsl868	3627	9	to	to	TO
hvd.rsl868	3627	10	cook	cook	VB
hvd.rsl868	3627	11	15	15	CD
hvd.rsl868	3627	12	minutes	minute	NNS
hvd.rsl868	3627	13	over	over	IN
hvd.rsl868	3627	14	a	a	DT
hvd.rsl868	3627	15	hot	hot	JJ
hvd.rsl868	3627	16	fire	fire	NN
hvd.rsl868	3627	17	.	.	.
hvd.rsl868	3628	1	Do	do	VB
hvd.rsl868	3628	2	not	not	RB
hvd.rsl868	3628	3	let	let	VB
hvd.rsl868	3628	4	them	-PRON-	PRP
hvd.rsl868	3628	5	simmer	simmer	VB
hvd.rsl868	3628	6	,	,	,
hvd.rsl868	3628	7	or	or	CC
hvd.rsl868	3628	8	they	-PRON-	PRP
hvd.rsl868	3628	9	will	will	MD
hvd.rsl868	3628	10	turn	turn	VB
hvd.rsl868	3628	11	out	out	RP
hvd.rsl868	3628	12	a	a	DT
hvd.rsl868	3628	13	mushy	mushy	JJ
hvd.rsl868	3628	14	mass	mass	NN
hvd.rsl868	3628	15	.	.	.
hvd.rsl868	3629	1	Drain	drain	VB
hvd.rsl868	3629	2	and	and	CC
hvd.rsl868	3629	3	fill	fill	VB
hvd.rsl868	3629	4	a	a	DT
hvd.rsl868	3629	5	rather	rather	RB
hvd.rsl868	3629	6	deep	deep	JJ
hvd.rsl868	3629	7	pan	pan	NN
hvd.rsl868	3629	8	to	to	IN
hvd.rsl868	3629	9	the	the	DT
hvd.rsl868	3629	10	depth	depth	NN
hvd.rsl868	3629	11	of	of	IN
hvd.rsl868	3629	12	two	two	CD
hvd.rsl868	3629	13	inches	inch	NNS
hvd.rsl868	3629	14	.	.	.
hvd.rsl868	3630	1	Season	season	NN
hvd.rsl868	3630	2	with	with	IN
hvd.rsl868	3630	3	salt	salt	NN
hvd.rsl868	3630	4	and	and	CC
hvd.rsl868	3630	5	pepper	pepper	NN
hvd.rsl868	3630	6	and	and	CC
hvd.rsl868	3630	7	pour	pour	VB
hvd.rsl868	3630	8	over	over	IN
hvd.rsl868	3630	9	them	-PRON-	PRP
hvd.rsl868	3630	10	enough	enough	JJ
hvd.rsl868	3630	11	sweet	sweet	JJ
hvd.rsl868	3630	12	milk	milk	NN
hvd.rsl868	3630	13	almost	almost	RB
hvd.rsl868	3630	14	to	to	TO
hvd.rsl868	3630	15	cover	cover	VB
hvd.rsl868	3630	16	.	.	.
hvd.rsl868	3631	1	Over	over	IN
hvd.rsl868	3631	2	the	the	DT
hvd.rsl868	3631	3	top	top	JJ
hvd.rsl868	3631	4	grate	grate	NN
hvd.rsl868	3631	5	cheese	cheese	NN
hvd.rsl868	3631	6	to	to	IN
hvd.rsl868	3631	7	the	the	DT
hvd.rsl868	3631	8	depth	depth	NN
hvd.rsl868	3631	9	of	of	IN
hvd.rsl868	3631	10	half	half	PDT
hvd.rsl868	3631	11	an	an	DT
hvd.rsl868	3631	12	inch	inch	NN
hvd.rsl868	3631	13	,	,	,
hvd.rsl868	3631	14	cover	cover	VB
hvd.rsl868	3631	15	and	and	CC
hvd.rsl868	3631	16	bake	bake	VB
hvd.rsl868	3631	17	one	one	CD
hvd.rsl868	3631	18	hour	hour	NN
hvd.rsl868	3631	19	,	,	,
hvd.rsl868	3631	20	removing	remove	VBG
hvd.rsl868	3631	21	cover	cover	NN
hvd.rsl868	3631	22	the	the	DT
hvd.rsl868	3631	23	last	last	JJ
hvd.rsl868	3631	24	15	15	CD
hvd.rsl868	3631	25	min-	min-	JJ
hvd.rsl868	3631	26	utes	ute	NNS
hvd.rsl868	3631	27	unless	unless	IN
hvd.rsl868	3631	28	oven	oven	NN
hvd.rsl868	3631	29	is	be	VBZ
hvd.rsl868	3631	30	too-	too-	XX
hvd.rsl868	3631	31	hot	hot	JJ
hvd.rsl868	3631	32	.	.	.
hvd.rsl868	3632	1	Rice	rice	NN
hvd.rsl868	3632	2	Croquettes.—To	Croquettes.—To	VBD
hvd.rsl868	3632	3	one	one	CD
hvd.rsl868	3632	4	tcacupful	tcacupful	NN
hvd.rsl868	3632	5	of	of	IN
hvd.rsl868	3632	6	boiled	boil	VBN
hvd.rsl868	3632	7	rice	rice	NN
hvd.rsl868	3632	8	,	,	,
hvd.rsl868	3632	9	add	add	VB
hvd.rsl868	3632	10	one	one	CD
hvd.rsl868	3632	11	teaspoonful	teaspoonful	NN
hvd.rsl868	3632	12	of	of	IN
hvd.rsl868	3632	13	butter	butter	NN
hvd.rsl868	3632	14	,	,	,
hvd.rsl868	3632	15	a	a	DT
hvd.rsl868	3632	16	beaten	beat	VBN
hvd.rsl868	3632	17	egg	egg	NN
hvd.rsl868	3632	18	,	,	,
hvd.rsl868	3632	19	a	a	DT
hvd.rsl868	3632	20	seasoning	seasoning	NN
hvd.rsl868	3632	21	of	of	IN
hvd.rsl868	3632	22	salt	salt	NN
hvd.rsl868	3632	23	and	and	CC
hvd.rsl868	3632	24	pepper	pepper	NN
hvd.rsl868	3632	25	,	,	,
hvd.rsl868	3632	26	and	and	CC
hvd.rsl868	3632	27	mix	mix	VB
hvd.rsl868	3632	28	well	well	RB
hvd.rsl868	3632	29	to-	to-	XX
hvd.rsl868	3632	30	gether	gether	RB
hvd.rsl868	3632	31	.	.	.
hvd.rsl868	3633	1	Mold	mold	NN
hvd.rsl868	3633	2	into	into	IN
hvd.rsl868	3633	3	rolls	roll	NNS
hvd.rsl868	3633	4	,	,	,
hvd.rsl868	3633	5	or	or	CC
hvd.rsl868	3633	6	small	small	JJ
hvd.rsl868	3633	7	cakes	cake	NNS
hvd.rsl868	3633	8	,	,	,
hvd.rsl868	3633	9	dip	dip	VB
hvd.rsl868	3633	10	into	into	IN
hvd.rsl868	3633	11	egg	egg	NN
hvd.rsl868	3633	12	,	,	,
hvd.rsl868	3633	13	and	and	CC
hvd.rsl868	3633	14	then	then	RB
hvd.rsl868	3633	15	into	into	IN
hvd.rsl868	3633	16	pow-	pow-	NN
hvd.rsl868	3633	17	dered	dered	JJ
hvd.rsl868	3633	18	cracker	cracker	NN
hvd.rsl868	3633	19	crumbs	crumb	NNS
hvd.rsl868	3633	20	and	and	CC
hvd.rsl868	3633	21	fry	fry	VB
hvd.rsl868	3633	22	in	in	IN
hvd.rsl868	3633	23	hot	hot	JJ
hvd.rsl868	3633	24	butter	butter	NN
hvd.rsl868	3633	25	or	or	CC
hvd.rsl868	3633	26	drippings	dripping	NNS
hvd.rsl868	3633	27	.	.	.
hvd.rsl868	3634	1	A	a	DT
hvd.rsl868	3634	2	little	little	JJ
hvd.rsl868	3634	3	finely	finely	RB
hvd.rsl868	3634	4	chopped	chop	VBN
hvd.rsl868	3634	5	cold	cold	JJ
hvd.rsl868	3634	6	meat	meat	NN
hvd.rsl868	3634	7	is	be	VBZ
hvd.rsl868	3634	8	an	an	DT
hvd.rsl868	3634	9	improvement	improvement	NN
hvd.rsl868	3634	10	;	;	:
hvd.rsl868	3634	11	it	-PRON-	PRP
hvd.rsl868	3634	12	should	should	MD
hvd.rsl868	3634	13	be	be	VB
hvd.rsl868	3634	14	mixed	mix	VBN
hvd.rsl868	3634	15	with	with	IN
hvd.rsl868	3634	16	the	the	DT
hvd.rsl868	3634	17	rice	rice	NN
hvd.rsl868	3634	18	and	and	CC
hvd.rsl868	3634	19	egg	egg	NN
hvd.rsl868	3634	20	before	before	IN
hvd.rsl868	3634	21	molding	molding	NN
hvd.rsl868	3634	22	.	.	.
hvd.rsl868	3635	1	Rice	Rice	NNP
hvd.rsl868	3635	2	Muffins.—One	muffins.—one	CD
hvd.rsl868	3635	3	pint	pint	NN
hvd.rsl868	3635	4	of	of	IN
hvd.rsl868	3635	5	milk	milk	NN
hvd.rsl868	3635	6	,	,	,
hvd.rsl868	3635	7	one	one	CD
hvd.rsl868	3635	8	pint	pint	NN
hvd.rsl868	3635	9	boiled	boil	VBN
hvd.rsl868	3635	10	rice	rice	NN
hvd.rsl868	3635	11	,	,	,
hvd.rsl868	3635	12	two	two	CD
hvd.rsl868	3635	13	eggs	egg	NNS
hvd.rsl868	3635	14	,	,	,
hvd.rsl868	3635	15	two	two	CD
hvd.rsl868	3635	16	table-	table-	NN
hvd.rsl868	3635	17	spoonfuls	spoonful	NNS
hvd.rsl868	3635	18	of	of	IN
hvd.rsl868	3635	19	sugar	sugar	NN
hvd.rsl868	3635	20	,	,	,
hvd.rsl868	3635	21	one	one	CD
hvd.rsl868	3635	22	tablespoonful	tablespoonful	NN
hvd.rsl868	3635	23	of	of	IN
hvd.rsl868	3635	24	butter	butter	NN
hvd.rsl868	3635	25	,	,	,
hvd.rsl868	3635	26	one	one	CD
hvd.rsl868	3635	27	teaspoonful	teaspoonful	NN
hvd.rsl868	3635	28	each	each	DT
hvd.rsl868	3635	29	of	of	IN
hvd.rsl868	3635	30	salt	salt	NN
hvd.rsl868	3635	31	and	and	CC
hvd.rsl868	3635	32	baking	baking	NN
hvd.rsl868	3635	33	powder	powder	NN
hvd.rsl868	3635	34	.	.	.
hvd.rsl868	3636	1	Beat	beat	VB
hvd.rsl868	3636	2	the	the	DT
hvd.rsl868	3636	3	sugar	sugar	NN
hvd.rsl868	3636	4	,	,	,
hvd.rsl868	3636	5	salt	salt	NN
hvd.rsl868	3636	6	,	,	,
hvd.rsl868	3636	7	yolks	yolk	NNS
hvd.rsl868	3636	8	of	of	IN
hvd.rsl868	3636	9	eggs	egg	NNS
hvd.rsl868	3636	10	and	and	CC
hvd.rsl868	3636	11	butter	butter	NN
hvd.rsl868	3636	12	■	■	NFP
hvd.rsl868	3636	13	.	.	.
hvd.rsl868	3637	1	■	■	NFP
hvd.rsl868	3637	2	*	*	NFP
hvd.rsl868	3637	3	&	&	CC
hvd.rsl868	3637	4	■	■	NNP
hvd.rsl868	3637	5	=	=	SYM
hvd.rsl868	3637	6	-	-	:
hvd.rsl868	3637	7	.	.	.
hvd.rsl868	3638	1	.	.	.
hvd.rsl868	3639	1	.	.	.
hvd.rsl868	3640	1	.	.	.
hvd.rsl868	3641	1	■	■	NFP
hvd.rsl868	3641	2	■	■	NNP
hvd.rsl868	3641	3	■	■	NFP
hvd.rsl868	3641	4	.	.	.
hvd.rsl868	3642	1	:	:	:
hvd.rsl868	3642	2	■	■	NFP
hvd.rsl868	3642	3	;	;	:
hvd.rsl868	3642	4	i	i	PRP
hvd.rsl868	3642	5	i	i	PRP
hvd.rsl868	3642	6	aSS	ass	VBP
hvd.rsl868	3642	7	;	;	:
hvd.rsl868	3642	8	|;!	|;!	NNP
hvd.rsl868	3642	9	■	■	NNP
hvd.rsl868	3642	10	j	j	NNP
hvd.rsl868	3642	11	■	■	NNP
hvd.rsl868	3642	12	j||;i	j||;i	NNP
hvd.rsl868	3642	13	-	-	HYPH
hvd.rsl868	3642	14	H;	H;	NNP
hvd.rsl868	3642	15	■	■	NFP
hvd.rsl868	3642	16	Hi	hi	UH
hvd.rsl868	3642	17	?	?	.
hvd.rsl868	3643	1	:	:	:
hvd.rsl868	3643	2	■	■	NFP
hvd.rsl868	3643	3	■	■	NN
hvd.rsl868	3643	4	■	■	NN
hvd.rsl868	3643	5	■	■	XX
hvd.rsl868	3643	6	^	^	NN
hvd.rsl868	3643	7	:	:	:
hvd.rsl868	3643	8	■	■	NFP
hvd.rsl868	3643	9	:	:	:
hvd.rsl868	3643	10	■	■	NN
hvd.rsl868	3643	11	'	'	''
hvd.rsl868	3643	12	.	.	.
hvd.rsl868	3644	1	:	:	:
hvd.rsl868	3644	2	.	.	.
hvd.rsl868	3644	3	■	■	NFP
hvd.rsl868	3644	4	'	'	''
hvd.rsl868	3644	5	.	.	.
hvd.rsl868	3644	6	■	■	NFP
hvd.rsl868	3644	7	:	:	:
hvd.rsl868	3644	8	■	■	NFP
hvd.rsl868	3644	9	.	.	.
hvd.rsl868	3645	1	:	:	:
hvd.rsl868	3645	2	:	:	:
hvd.rsl868	3645	3	=	=	NFP
hvd.rsl868	3645	4	li	li	NNP
hvd.rsl868	3645	5	^	^	NNP
hvd.rsl868	3645	6	■	■	NFP
hvd.rsl868	3645	7	•	•	NNP
hvd.rsl868	3645	8	■	■	XX
hvd.rsl868	3645	9	,'^l	,'^l	NNP
hvd.rsl868	3645	10	.	.	.
hvd.rsl868	3645	11	■	■	NFP
hvd.rsl868	3645	12	■	■	NFP
hvd.rsl868	3645	13	!	!	.
hvd.rsl868	3646	1	■	■	NFP
hvd.rsl868	3646	2	:	:	:
hvd.rsl868	3646	3	l	l	NN
hvd.rsl868	3646	4	!	!	.
hvd.rsl868	3647	1	\.	\.	NNP
hvd.rsl868	3647	2	'	'	''
hvd.rsl868	3648	1	■	■	NFP
hvd.rsl868	3648	2	H	H	NNP
hvd.rsl868	3648	3	-	-	HYPH
hvd.rsl868	3648	4	.	.	.
hvd.rsl868	3648	5	■	■	NFP
hvd.rsl868	3648	6	■	■	NNP
hvd.rsl868	3648	7	£	£	NN
hvd.rsl868	3648	8	.	.	.
hvd.rsl868	3648	9	;	;	:
hvd.rsl868	3648	10	■	■	NFP
hvd.rsl868	3648	11	;	;	:
hvd.rsl868	3648	12	.	.	.
hvd.rsl868	3649	1	.	.	.
hvd.rsl868	3649	2	■	■	NFP
hvd.rsl868	3649	3	■	■	NFP
hvd.rsl868	3649	4	.	.	.
hvd.rsl868	3650	1	;	;	:
hvd.rsl868	3650	2	;	;	:
hvd.rsl868	3650	3	■	■	NFP
hvd.rsl868	3650	4	;	;	:
hvd.rsl868	3650	5	■	■	NFP
hvd.rsl868	3650	6	■	■	NN
hvd.rsl868	3650	7	■	■	XX
hvd.rsl868	3650	8	:	:	:
hvd.rsl868	3650	9	:	:	:
hvd.rsl868	3650	10	,	,	,
hvd.rsl868	3650	11	;	;	:
hvd.rsl868	3650	12	■	■	NFP
hvd.rsl868	3650	13	■	■	NN
hvd.rsl868	3650	14	»	»	NN
hvd.rsl868	3650	15	■	■	NN
hvd.rsl868	3650	16	;	;	:
hvd.rsl868	3650	17	:	:	:
hvd.rsl868	3650	18	;	;	:
hvd.rsl868	3650	19	;	;	:
hvd.rsl868	3650	20	=	=	SYM
hvd.rsl868	3650	21	.^i:.•^•^;i;•:•;;•	.^i:.•^•^;i;•:•;;•	CD
hvd.rsl868	3650	22	■	■	NFP