41.   Using a large spoon, stir briskly until the mixture is well blended.

42.   Using back of a large spoon, in a mixing bowl or with a mixer, beat butter and sugar together until soft and creamy.

43.   Use a large spoon to scoop the flesh into a bowl.

44.   Using a large spoon, remove remaining flesh, and place it in the container of a blender.

45.   Using a large spoon, scrape out and reserve remaining flesh.

46.   Using hands or large spoon, mix well so dressing and cheese coat parsley evenly.

47.   Using the back of a large spoon, press and smooth the shortening and sugar together.

48.   Use a large metal spoon to discard the fat from the surface of the liquid.

49.   Use two large serving spoons to scoop the souffle from the center.

50.   Using a large spoon or an electric mixer, beat the butter and sugar until thoroughly blended and smooth.