Toasted bread, often rubbed with garlic and drizzled with olive oil.

The musicians who were thus fined had to wear a badge representing a brioche in their button holes.

Cinnamon toast through time[15th century] [1685] "Cinnamon Toasts.

The English traditionally scorned the Welsh as poor and not always trustworthy...When a new dish of melted cheese on toast was devised in the eighteenth century, it was jokingly called Welsh Rabbit, meaning that a Welshman, too poor to have meat, would call his cheese a rabbit.

English "Pokerounce" was the medieval counterpart of today's cinnamon toast.

20) [1909] "Cinnamon toast is served with apple sauce.

Toast a Slice of Bread, butter it, put upon it a Slice of Cheese the Length of your Bread, Let that be toasted; then put upon the Cheese some Mustard and Pepper, then Parsley minced, and upon the whole some Anchovies, in Pieces, very thick, to serve away."
--- [J.

5) [1916] "The course luncheon was also popular, as were the cinnamon toast and tea later.

10) “I have just been reading, while I was working the baby to sleep, the home department in the last Weekly Tribune, the subject, ‘Salt-Rising Bread.’ Now, as I think it is the simplest, most easily made, and the healthiest bread in the world The recipe: In the morning take a quart dish (I use a pitcher), and scald it out with boiling water; then put in a pint of water, just warm enough to bear your finger in; put in a teaspoonful of salt or not as you choose; it will rise as well without it; stir flour enough in to make a thick batter; set the dish in a kettle of warm water, and set it on the back of the stove or some place where it will keep of the same temperature—just warm enough to bear your and in; then set it alone.

Shake the desired quantities of sugar and cinnamon over the hot buttered toast.

Granulated sugar and sprinkle over the toast.

INGREDIENTS.—Slices of bread, butter, Cheshire or Gloucester cheese, mustard, and pepper.
Mode.—Cut the bread into slices about 1/2 inch in thickness; pare off the crust, toast the bread slightly without hardening or burning it, and spread it with butter.

She weighed 145 pounds and dreaded to give up that morning toast.

1107)"Cheese, Toasted or Welsh rarebit.--Cut some slices of the crumb of bread about half an inch in thickness, and toast them lightly on both sides.

Serve on hot toast or crackers.

Toast the Bread and soak it in the Wine, set it before the Fire, cut your Cheese in very thin Slices, rub Butter over the Bottom of a Plate, lay the Cheese on, pour in two or three Spoonfuls of White Wine, cover it with another Plate, set it over a Chafing-dish of hot Coals for two or three Minutes, then stir it till it is done, and well mixed.

Let come to a boil and pour over hot toast."---, Ernst E.

You may rub it over with Mustard."
"To make a Portugal Rabbit. Toast a Slice of Bread brown on both Sides, then lay it in a Plate before the Fire, pour a Glass of red Wine over it, and let it soak the Wine up; then cut some Cheese very thin, and lay it very thick over the Bread; put it in a Tin Oven before the Fire, and it will be toasted and brown'd presently.

Serve on toast."---display ad, Bel Paese Cheese, , March 17, 1933 (p.

Pain Anglaise, dit aussi Pain de Mie--This bread is baked in France specifically for various culinary uses (croutons, white breadcrumbs, etc.) or for making sandwiches, canapes served as hors-d'oeuvre or for toast served with tea.

Serve on toast or with rice or polenta.

"To make a Scotch Rabbit.
Toast a Piece of Bread on both Sides, butter it, cut a Slice of Cheese about as big as the Bread, toast it on both sides, and lay it on the Bread."
"To make a Welch Rabbit.