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     Kitchen Gear from the North-East

	A griddle was usually a round of metal with a handle: this homemade example seems to be modified from a shovel. It rested on the bars of the fire-grate and was used to cook flat foods like oatcakes.
	Left, a racking crook. The upper hook would be attached to a cross-bar in the chimney. The lower hook would hold a kettle or cooking pot. The height of the pot over the fire could be adjusted by repositioning the chain on the toothed section.
	This simple toaster, known as a spelder, was used to cook fish over a flat fire. Once one side was done, the fish would be turned over to finish cooking. (Other examples took the form of wire 'cage', enclosing the fish, and making it easier to turn.)

Left, a typical kitchen range, in use in many households from the middle of the 19th century.
An oven on the left, heated by hot air from the central fire, conducted by flues, was ideal for bread and pies.
On the right was generally a water heater.

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