Welsh rarebit Spry Cookery Book" of 1956 has one with flour and one without. Hannah Glasse, in her 1747 cookbook "The Art of Cookery", gives recipes for "Scotch rabbit", "Welch rabbit" and two versions of "English rabbit". To make a Scotch rabbit, toast the bread very nicely 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 Welsh rabbit, toast the bread on both sides, then toast the cheese on one side, lay it on the toast, and with a hot iron
Toast rack resemble the shape of a toast rack. The 'toast rack passenger carriage' has been a design feature of railways since their inception, with the name particularly common on miniature and light railways, where it refers to open-sided carriages (with or, especially on miniature railways, without roofs) where the essential design is a flat frame with a series of upright seats set at right-angles to the direction of the track, thus forming a crude representation of a toast rack. When the term 'toast rack carriage' is used of larger railways (up to, and sometimes including, standard gauge) it refers to coaches