31.   On medium speed, beat until smooth, stopping often to scrape down sides of bowl and under blade with a rubber spatula.

32.   On low speed, add about half the flour and, scraping the bowl with a rubber spatula, beat until incorporated.

33.   Pour batter into prepared pan, smoothing it out with rubber spatula.

34.   Pour in carrot puree, stirring and pressing with a rubber spatula until puree passes through into egg mixture.

35.   Pour over the dry ingredients and fold in with a rubber spatula until just moistened.

36.   Pour the eggs over the surface and immediately push along the bottom of the pan with a sturdy rubber spatula or a flat-bottomed wooden spatula.

37.   Pour the hot, bubbling butter over chocolate, and stir with a rubber spatula until smooth.

38.   Pour the sweet potato mixture into the crust and spread evenly with a rubber spatula.

39.   Pour vinaigrette over peas and toss gently with a rubber spatula.

40.   Pour yolk mixture gradually over beaten whites, gently folding in with a rubber spatula just until blended.