Reg replied to aem:

> aem wrote:
>
>> In Adobe there is a [Select Text Tool] button on the toolbar. Click
>> that, then mark the desired text in the normal way. Then right click
>> to Copy the selected text to the Clipboard. From there, paste it into
>> your word processor. Often the formatting won't come out right, but
>> you can clean that up more easily than typing the whole thing out.
>
> All true. It won't always work though. pdfs can be 'locked' by
> the producer, in which case the copy option is greyed out and
> won't work.

OHFERCRISSAKE! HERE!

Grand Marnier Souffle

melted butter
granulated sugar to coat the forms
2 oz. granulated sugar
1 1/2 tablespoons cornstarch
3/4 oz. bread flour
3/4 oz. softened butter
3/4 cup milk
3 egg yolks
4 egg whites at room temperature
1/4 teaspoon vanilla extract
1/4 cup Grand Marnier
1 1/2 cups vanilla sauce
powdered sugar

1. Use the melted butter to thoroughly grease the inside of 4 3-inch soufflé
ramekins. Fill one of the forms halfway with granulated sugar. Twist the
form so that the sugar coats the entire inside, then pour the sugar into the
next form. Repeat until all the forms are coated, adding more sugar as
neccesary [sic]. Set the forms aside.

2. Combine about one-third of the second measurement of sugar with the
cornstarch. Reserve.

3. Mix the flour and butter to form a paste. Heat the milk to the scalding
point in a heavy saucepan. Add the butter and flour mixture to the milk and
whisk to combine it with the milk. Quickly mix in one-third of the egg
yolks. Bring to a boil over low heat, stirring constantly. Cook the mixture
until is [sic] thickens, about 1 minute. Remove from the heat but continue
to stir for 10 to 15 seconds to ensure a smooth cream.

4. Add the remaining egg yolks, vanilla, 1/2 [sic] cup of Grand Marnier and
the sugar and cornstarch mixture. Cover the mixture and reserve. It will
keep one day if refrigerated.

5. About 40 minutes before serving, whip the egg whites until they have
quadrupled in volume and have a thick and foamy consistency. Gradually whip
in the reserved two-thirds of the sugar, then whip a few seconds longer
until the egg whites are stiff but not dry. Gradually fold the reserved
custard mixture into the egg whites.

6. Immediately place the Soufflé batter in a pastry bag with a no. 8 plain
tip. Pipe into the prepared Soufflé ramekins, making a smooth mound slightly
above the rim of the ramekins. Be sure the batter does not actually stick to
the rim itself.

7. Bake at once at 400°F for about 25 to 30 minutes or until done. The sides
and top should be light brown.

8. Quietly remove the soufflés from the oven and sift powdered sugar lightly
over the tops.

Place the ramekins on dessert plates lined with doilies. Serve immediately
with a vanilla sauce.

Yield: 4