Danish cuisine with desserts. Fruit that is traditionally associated with Danish cuisine: A combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruits" ("skovbær") and is a common component in tarts and marmalades. A popular dessert is "rødgrød", made from one or more kinds of berries or rhubarbs, boiled down to a red porridge. It is served with cream, sometimes milk. ""Rødgrød med fløde"" is often jokingly used by Danes as a shibboleth, as it contains the soft "d" several times, which most foreigners find difficult to pronounce. Bread is a very important part of the Danish
British Army mess dress of the thick gold cord which made these items very expensive prior to World War II. Non-commissioned officers' mess dress is usually simpler in design, but in the same colours as officers of their regiment. Most British Army regiments' mess dress incorporates high-waisted, very tight trousers known as overalls, the bottoms of which buckle under leather Wellington or George boots. Ornamental spurs are usually worn by cavalry regiments and corps that traditionally were mounted; some other regiments and corps prescribe spurs for field officers, since in former times these officers would have been mounted. The Rifles do not wear spurs