In the ordinary eating of shredded wheat biscuit with milk or cream, if a thin milk is used and the biscuit is allowed to soak even for a comparatively short time in a pool of such milk, the dish is an unappetizing and highly unsatisfactory one, except to those who for lack of teeth or otherwise, enjoy mush, whereas, if the lacteal fluid employed is a heavy or medium cream and if the biscuit and such fluid are together consumed even by a very slow eater, the pieces of the biscuits spooned off or otherwise segregated for each bite carry suitable portions of the lacteal fluid on their surfaces and within their interstices and yet there is a certain definite and desirable crisp-chewability retained by said pieces.

Comment