D - G

D

D.I.C. Tea Rooms (Wellington) 2-168

da Vinci, Leonardo 7-19

Dagger, Matt 7-140, 146

Dagon (Myanmar economic corporation) 6-28

Dahl, Haakon (bush cook) 4-53

Dainties, or how to please our lords and masters. 1887 Fanny Murdoch 7-60

Dainties; or How to Please Our Lords and Masters (Murdoch, Fanny. 1887) 1-80, 111, 114,

Dairy Industry 2-23, 27

Daish, Lois 1-18, 133, 148, 160; 3-45; 6-139

Daish, Lois 7-138

Daish, Lois 7-30

Dalgairns, Mrs 2-191

Dampier, William 4-149

Damson Gin (recipe) 3-102

Damson wine 6-31

Dancing 2-101

Dancing camp, Kauaeranga Valley 4-53

Daniells, Arthur G (evangelist) 2-122

Danks St Depot (restaurant) 4-210

Dann, Christine 6-100, 139

Dark sponge cake 4-62

Darwin, Charles 5-47

Date and Apple scones 7-107

Date and Fig Scones 7-113

Date and Orange Scones 7-113

Date and Sultana Scones 2-163

Date Chutney 3-24

Date Scones 2-163

Date scones 4-64

Date scones 7-107

Dates 3-41

David, Elizabeth 1-80; 2-173, 203

David, Elizabeth 6-95

David, Elizabeth 7-31, 104

Davidson, Alan and Theodore Zeldin: Seminars on Science and Cookery, later Oxford Symposium. 1979. 6-11

Davidson, Mrs (bush cook) 4-53

Davis dainty Dishes (1937) 2-183

Davis Dainty Dishes 3-92

Davis Dainty Dishes 6-111

Davis Gelatine 6-110

Davy Flour Mill 5-71

DDT 6-106

De la Reynier, Grimod 4-182, 182

De la Reyniere, Grimod 2-173; 4-104, 177

De Luxe Edmonds 'Sure to Rise' Cookery Book 6-111

De re conquinaria (Apicius) 4-117

De Salis, Harriet 1-39

Deans, William 1-154

Death adders (cooks) 4-49

Deciphering a meal. Douglas, Mary 1971. 6-11          

Decoration, Harvest festival 2-106, 105, 107

Deep-fried wontons 7-100

Deer Stalking 1-154

Deer, in New Zealand 3-75

Deipnosophistae (Athenaeus) 4-117

Deipnosophists, The 6-69

Delhi pudding 2-41

Delia Smith's Book of Cakes  (1978) 4-62

Delia Smith's Book of Cakes  (1978) 4-65

Delicacies, at dinner 6-115

Delicate snowball sponge 4-62

Delicious (Australian magazine) 6-113

Deliciousness 4-116

Deller's (café chain, England) 2-162

Democratisation of Gormet-ness 3-66

Democratisation, of Pineapple 3-56

Demotic Memorials 3-105

Dent's Orchard, Orange Trees (Whangarei) 5-44

Depression 1880s 2-16, 104

Depression, 1930s 2-162, 165; 3-20, 85,

Derek Cooper 7-31

Descartes, Rene 4-168

Desssication, of food 3-10

Devil Cake, American (recipe) 1-53

Devilled Raisins (recipe) 1-48

Devilled Sausages (recipe) 1-4

Devonshire scones 4-65

Dharug people (Australia) 4-153

Diamond, Jack (archaeologist) 6-61

Diary, Alfred and Frederick Chapman (1854) 3-130, 130

Dictionary of Classical and Modern Cookery (Hering) 1-109

Dietician, Public Health 6-142

Digby, Sir Kenelm Digby 2-189

Dillon, Chris 1-18

Dim Sum 7-93

Dim Sums 2-164

Dine and Dance 2-164, 168

Diner's Position 2-172

Diner's Sense, of human nourishment 4-163

Dingle, Max 7-140

Dingle, Max 7-17

Dining In and Dining Out in New Zealand (Harris, P) 1-146

Dining in and dining out in New Zealand. Patricia Harris  7-30

Dining room, heating 6-122

Dining room, lighting 5-121, 125

Dining room, proportions, size 119

Dining room, temperature 5-121Plum-pudding 5-126

Dinner invitations 6-120

Dinner of the Sophists, see Deipnosophistae

Dinner parties 7-36

Dinner parties, desirability of small numbers 6-134

Dinner table, optimal size according to party 5-124

Dinner, adjuncts to 5-110

Dinner, and contentment 5-109

Dinner, dressing for 6-122

Dinner, order of food within 6-115

Dinner, the perfect 5-119

Dinners, English style 5-128

Dinners, everyday 5-109

Dinners, service at 5-112, 116

Dinners, set 5-109

Dinners, simplicity encouraged 6-116

Dinners, simplicity versus variety 5-122, 125

Dinners, solitary 5-109

Dinwiddie, Walker and Co. (printers, Napier) 1-111

Diploma of food and wine (Leith, London) 6-77

Directions in cookery books 2-9

Dish (magazine) 3-38

Dish (N.Z. magazine) 6-113

Dishwasher 2-86

Diversity of Aboriginal food intake 4-154

Diversity, as a requirement for pleasure 4-194

Diversity, importance 4-195

Diversity, or beer 7-11

Diversity, seafood 1-83

Divich, George 3-108

Divine authority of man 4-151

Dixies 1-151

Dodd, Henry 4-87

Dods, Meg  3-13

Dog, eating 2-160

Domestic help 2-76

Domestic staff 2-86

Dominion trifle 2-114

Dominoes (cake) 1-28

Don, Rev Alexander 7-84

Donati, Kelly 4-127, 213, 217

Donne T. E. 1-154

Doughnuts 2-41

Douglas, Mary (anthropologist) 3-111

Douglas, Mary Deciphering a meal, 1971. 6-11     

Douglas, Mary. Purity and danger, 1966. 6-11

Downstage (theatre, Wellington) 1-133

Downton Abbey, Kitchen 6-64

Dragons restaurant Wellington 7-102

Drake, Lucy 5-20

Drinks 7-9

Dripping 1-150

Drop scone 6-83

Drop scones 4-64, 65

Dropped scones 4-65

Drought 4-155

Drummond and Wilbraham

Drying of food 3-10

Duck 1-154

Duck Eggs, food poisoning and 2-199

Duck eggs, salted 7-88

Duck in Beijing sauce 7-102

Duck, Blue 1-83

Duck, Grey 1-83

Duck, Paradise 1-83, 154

Duck, Wild 3-89

Duke of Edinburgh Theatre (Hokitika) 1-73

Dumb-waiters 5-125

Dumplings, Cantonese 7-83

Dumplings, Tang Dynasty 7-93

Dumpsie Deelie (recipe) 3-146

Duncan, Todd 1-32

Dune thistle 5-69

Dunedin Girl's High School 2-32

Dunstan, Don 1-11

Duroco, Melanie 2-74

Dutch oven 4-51

Dutton, Jacqueline 6-27, 138

DYC Malt Vinegar  3-27

Dyeing of fabric 2-34

E

Earhart, Amelia 1-38

Early Peas (recipe) 1-61

Earth Oven 2-160

Earthquake, Napier 3-120

Eating out in Sydney, Leo Schofield 7-81

Eating Out in Sydney. Schofield, Leo. 1976. 6-11          

Eating out, Wellington 1920s 2-162

Eating Well: Thinking Ethically About Food (Roger King) 4-77

Echoes of Spring Soup (recipe) 1-44

Eclairs 4-55

Ecology, organic principle of 6-101

Economic Cooking Lesson. [Miller E.] 1899 1- 91

Economic Cooking Lessons (1889, Mrs E B Miller) 3-137, 138

Economical Nut Bread 2-70

Economical sponge 4-62

Economical sponge sandwich     4-62

Eddy, Bessie. Bessie Eddy Australian Cookery Book (Exchange Press, Melbourne, 1930s?) 5-38

Edinburgh School of Cookery 2-31

Edinburgh School of cooking 7-55

Edinburgh scones 4-64

Edmonds cookery book 7-106

Edmonds, “Sure to Rise” Cookery Book 3-52, 61,

Edmonds, Irene 1-31

Edmonds, Ray 1-32

Edmonds, T.J. 6-111

Edmonds, Thomas 1-31; 2-125

Edmonds, Thomas J. (grocer and baking powder manufacturer) 6-84

Edna's Table (restaurant) 4-155

Eel 1-83

Eels 3-89

Egg and lettuce sandwiches 4-55

Egg Fu Young 7-97, 98

Egg Nog [Amelia Earhart's recipe] (recipe) 1-63

Egg Preserver 2-46; 3-89

Egg Preserver, Ringo 3-104

Eggless sweet scones 4-64

Eggs 1-73; 2-197

Eggs a la Colony (recipe) 1-55

Eggs, Pickled (recipe) 3-158

Eggs. Canned 2-24

Eggs. Frozen 2-24

Eggs. Imported 2-24

Egyptian, images of food 7-19

Einstein, Albert 7-18

El Bulli 4-108, 191

Elcho scones 4-65

Electric stove, solid element 6-85

Elitism in Gastronomy 4-76

Else, Anne 6-90, 139

Else, Anne 7-139, 144

Empire Cocoa 2-69

Empire foodstuffs 7-96

Enamelware 4-51

English and Australian Cookery Book (Abbott, E) 5-89

English bread and yeast cookery, Elizabeth David 7-104

English Food (Grigson, Jane) 1-109

Enlightenment and Diversity 7-142

Enlightenment, and Gastronomy 4-167

Enough is as good as a feast' 5-125

Enterprising Housekeeper. 1902 2-6

Entertaining (Irene Ballantyne) 1-42

Entertaining 6-117

Entrée beef olives 2-41

Entrée of beef steak 2-41

Environmental protection 4-32

Epicure Cheese (brand) 2-111

Epicurean Restaurant (Dunedin) 1-142

Epicurean Workshop (Newmarket, Auckland) 3-46

Epicurus 1-12, 20

Epicurus 4-170

Ergot, collecting 3-92

Eria, Migoto 3-126, 172

Escoffier 2-93

Escoffier's Soup 4-22

Eskimo Pie 2-43

Essences. Hansells 1-135; Nelsons 2-20

Ethical Gastronomy 4-76

Ethics and multi-species gastronomy 4-127

Ethnic Diversity 2-164

European arrival in Australia 4-145

European gastronomy into the 21st century (Caileen Gillespie) 6-71

Evans, Adrian 4-133

Evans, Josh 4-115, 210, 215

Every Lady's Cook Book (c1926) 5-20

Everyday and Everyway Recipe Book, 1922 5-40

Everyday and Everyway Recipe Book.  (Disabled Men's Association of Australia, Melbourne 1922) 5-38

Everyday and Everyway recipe book. Disabled Men's Association of Australia, Melbourne, 1922. 5-29

Everyday Colonial Cookery Illustrated (Anon) 2-116, 116

Everyday Cookery (1912, Havelock North) 3-133

Everyday Cookery with Meal Planning in War Time (c1943, Whitcombe and Tombs) 2-196

Everyday Meals (1877, Hooper, Mary)

Everylady's cook-book. Drake, Lucy. Fitchett Brothers, Melbourne, 1926? 5-29

Excellent Savoury (recipe) 1-52

Exchange Hotel (Dunedin) 1-142

Exeter Pudding (see Spanish Cream)

Exhibition, New Zealand and South Seas (Dunedin 1889-1890) 1-79, 87 ; (Dunedin 1925-26) 2- 86

Expression of the Emotions in Man and Animals (Charles Darwin) 4-170

Extensive Pleasure (Wendell Barry) 4-77

Eyre, Edward 4-147

F

Fagg, Alfred 2-166

Fair trade 6-80

Fairness, organic principle of 6-101

Fairy Pudding (see Spanish Cream)

Falstaff, on Sack 7-123

Family Cookery (Beeton Mrs) 2-77

Family size 2-86

Fan-forced ovens 6-65

Far Eastern company, Wellington 7-85

Farmer, Fanny Merrit 2-184

Farming 2-101

Farming 4-136

Farming, Wanganui 3-85

Fat Duck, The (restaurant) 4-112, 191

Fat, rendering, Maori 3-127

Fatal Shore, The (Hughes, R. 1986) 4-145

Fatui's Fruit Cooler 3-69

Feasts of Autolycus, the diary of a greedy woman, The (Elizabeth R. Pennell) 6-94

Feasts of Autolycus: The Diary of a Greedy Woman (Pennell, E.R.) 2-177

Feather sponge cake 4-62

Feminism and Home economics 6-66

Fendalton Cookery Book (1925) 2-88

Fendalton. Irene Ballantyne 1-31

Fennel, Florence 3-41

Fenugreek  3-41

Ferdinand and Isabella of Spain 3-56

Ferguson, Priscilla Parkhurst 2-179

Ferguson, Priscilla Parkhurst 4-78

Ferment, definition and origin 6-29

Fermentation, food 4-115

Fermented Fish 4-115

Fermented insects 4-124

Fern Roots 2-160

Festive food 4-25

Festivities 4-194

Fidler, Margaret Annie 2-30, 31

Fidler, Margaret Annie 7-55

Fig pudding 2-41

Fig roly (sic) 2-41

Figs 3-41

Figs, native Australian 4-155

Figs, Preserving (recipe) 3-167

Fiji melons (see Pie Melon)

Fillet of Beef Jardiniere (recipe) 1-52

Fillet Steak, Grill 2-163

Fillets of Herring. Mrs Marshall's 4-119

Fillets of Steak with Horse-radish Sauce (recipe) 1-47

Fine arts 7-17

Fine-dining, association with social class 6-64

Fireworks 7-88

First Catch Your Weka (Veart, D.) 2-74

First Fleet, The 4-145

Fish (Grilled) with Caribbean Salsa 3-68

Fish 2-41

Fish Sauce (Asian) 3-41

Fish sauce (recipe) 4-123

Fish Sauce 4-115

Fish Soup, Hot Sour 3-68

Fish, dried7- 83

Fish, Meat or Fish Curried (recipe) 1-46

Fish, salted 7-88

Fisher, M.F.K.  2-173

Fisher, M.F.K. 4-162

Fisher, M.F.K. 4-82

Fisher, M.F.K. 6-96

Fisher, M.F.K.. translation of Brillat-Savarin 4-162

Fisher, MFK 7-31

Fishing 1-130

Fit for a Sultan.Patricia Harris 7-32

Fitzpatrick, John 1-18

Five-in-one Marmalade 3-31

Five-minute Chutney 3-25

Flanagan, Zannie 1-18

Flavour, of beer 7-12

Flavouring Vanilla 2-191

Flavouring, Lemon 2-191

Flemish Salad (recipe) 1-60

Floating islands 2-41

Florentinos (Melbourne) 7-27

Floriditas, Restaurant, Wellington 7-114

Flounder 1-83

Flounders, water-zoutchied [souched]  6-124

Flower, Tui. 2-9

Fluid Magnesia 2-46

Flummery (recipe) 1-54

Fly Cemetery 1-104

Folk customs, England 2-96

Foment 6-29

Food art 7-22

Food Banks in New Zealand 5-80

Food banks, New Zealand 5-5-80

Food chain 4-127

Food deprivation, psychological 41-194

Food Distribution, Napier earthquake 3-122

Food exchanges 5-81

Food guides 6-70

Food Justice 4-79

Food memoirs 6-97

Food miles 6-80

Food parcels 5-82

Food philosophy 6-101

Food photography 6-111

Food photography, depth of field issues 6-113

Food poverty 5-87

Food Reform League 6-104

Food safe 6-74

Food seasonality 5-128

Food security 5-81

Food service 7-25

Food storage, in the bush 4-56

Food Studies 2-172

Food studies 6-12

Food studies, as food supply 4-161

Food studies, Master of (Queensland University) 4-161

Food studies, the 'Sprawl of' 4-160

Food writing, women's 6-90

Food, and health 6-101

Food, as gifts 3-112

Food, female love of display 5-118

Food, garnishing 5-118

Food, ornamentation 5-118

Foodini 7-22

Foodways, adoption of the term 6-68

Foraging 3-92

Forequarter of Lamb and Mint Sauce 2-91

Forgotten Skills of Cooking (2009. Allen, Darina) 3-44

Formal Dinners 1-66

Foster Clark's Cookery Book 2-44

Foster Clarke (brand) 2-44

Fourier, Charles 4-136

Foveaux, Lt. Col. Joseph 6-24

Fowl with egg sauce 2-41

Fowl, Leghorm 1-99

Fowl, to bone 2-41

Fraher, Nicola 6-139

Fraher, Nicola 6-140

Francatelli, Charles Elme 1-66; 2-93

Frank, Arthur W. 5-78

Free Banquet (Hokitika) 1-63

French / English recipe titles 2-82

French Cutlets and Bacon 2-163

French dinners 5-128

French paste 2-41

French, fried, or mashed potatoes 2-163

French, Jackie 1-23, 25, 28

French, Maurice 5-10

Frenchman's Idea of an English Dinner 7-126

Fresh vs Tinned Pineapple 3-70

Freyberg, Lord 2-111

Fried Eggs 2-167

Fried Flounder au Citron 2-114

Fried rice 7-99

Fried scones 4-64

From Caviar to Candy (Martineau, Mrs Philip)

Frost fish 1-83

Frothing of Chocolate 2-201

Frozen Meat Export 2-16

Frugal Housewife or Complete Woman Cook (The).  (Susannah Carter.1765) 1-109

Fruit 1-73;  2-45

Fruit and cinnamon pinwheels 4-64

Fruit Bombe 3-63

Fruit Cake 1-150

Fruit Cocktail 3-63

Fruit pies 2-163

Fruit Preservation 3-9

Fruit Preserving for Farmers (1907, W. Jaques) 3-17

Fruit Salad (Autumn) with Lime and Ginger Syrup 3-68

Fruit Salad 1-149; 3-70

Fruit Salad and Cream 2-163

Fruit Salad Jam 3-30

Fruit Salad with Chilli and Tamarind Dressing 3-68

Fruit Salad, Hot Spiced 3-63

Fruit scones 4-64

Fruit Vinegar (recipe) 3-167

Fruit, bottled 1-86

Fry, Gavin 6-25

Fry, Jeanette Fry 3-95, 171; 4-199, 200, 201, 213, 216; 6-19, 138

Fuller's Milk 4-27

Fungi in the trophic chain 4-133

G

Galanis, Stratis (see Garland, Stanley)

Gallenic theory of humors 4-184

Galleon, The (restaurant, Wellington) 1-133

Galletly 6-141

Galletly, Duncan 1-18, 31, 79, 104, 156, 159; 2-[5], 125, 177, 187, 212; 4-176, 205, 213, 217; 5-89, 138;

Galletly, Duncan 7-140, 145

Gamble and Creed Luncheon and Tea Rooms (Lambton Quay Wellington) 2-167

Game cutlets 2-41

Gammage, Bill 4-153

Gar Lan Wong, Mrs 7-93

Garam Masala 3-41

Garfish 1-83

Garland Café (Cuba Street, Wellington) 2-164

Garland, Stanley (restaurateur) 2-164

Garland's Restaurant (Featherston Street, Wellington) 2-165

Garlic 1-84

Garum (fish sauce) 4-118

Gas stoves 2-33

Gas-ring Cookery 2-80

Gasparich, Tony (bush cook) 4-53

Gastronanism 4-170

Gastronome 6-70

Gastronomia 6-69

Gastronomic diseases 4-181, 190

Gastronomic heritage 6-80

Gastronomic Scholarship 4-76

Gastronomic wellbeing 4-173

Gastronomica 6-71

Gastronomica. First, 2001). 6-11

Gastronomie ou l'Homme Des Champs a Table, La (Joseph de Berchoux) 6-69

Gastronomy 4-162

Gastronomy, and medicine 4-181

Gastronomy, as a masculine preserve 6-93

Gastronomy, as a science 6-70

Gastronomy, association with fine-dining 6-64

Gastronomy, definition 6-68

Gastronomy, elitism 4-76

Gastronomy, in academia 6-71

Gastronomy, multispecies 4-127

Gastronomy, or the Bon-vivant's Guide (Joseph de Berchoux) 6-70

Gastronomy, or the Country Man at the Table (Joseph de Berchoux) 6-69

Gastrosophers 6-72

Gastrosophy 6-72

Gate, Gabriel 1-11; 2-65

Gau, see Dumplings, Chinese

Gelatine 2-17, 2-197

Gelatine Puddings (see Spanish Cream)

Gem scones 4-64

Gems 7-105

General Grant (ship) 3-110

Generosity 4-127

Generosity, at the Australian tea table 4-55

Genoa Cake 1-100

Genoese cake 4-62

Genoese sponge 4-62

German Apple Tart (recipe) 3-148

German mince 2-41

German Sauce (recipe) 2-39

German sauce for puddings 2-41

German sausage, NZ produced 1-87

German tart 2-41

Gherkins 1-84

Gherkins, Pickled (recipe) 3-158

Giard, Luce 5-13

Gigante, Denise 2-173

Gigante, Denise 4-78

Gigot of Mutton 2-91

Gill, A.A. 4-110

Gillespie, Caileen 6-71

Gilmore, Mary  2-44; 5-16

Gilmore, Mary (ed.). The Worker cook book (The Worker Trustees, Sydney, 1915) 5-38

Gilmore, Mary (ed.). The Worker Cook Book, 1915 5-40

Gin Fizz, American (recipe) 1-63

Gin, Damson (recipe) 3-102

Ginger Beer 1-73

Ginger Fluff Sandwich 4-59

Ginger Sandwich 4-59

Ginger scones 4-64

Ginger sponge sandwich 4-62

Ginger, powdered 1-84

Ginger, preserved 7-83

Ginger, sliced 1-84

Gingerbread (recipe) 3-148

Gingerbread 2-41; 5-23

Gingerbread Mix, Edmonds 3-65

Gingerbread Pudding, Upside-down 3-63

Gingered Pear and Passionfruit Honey, microwaved 3-44

Girdle (griddle) 6-85

Girdle 7-104

Girdle scones 4-65

Girdle scones 7-107

Glace Surprise (recipe) 1-54

Glasse, Hannah 3-14

Glaxo (dried milk) 4-39

Glaze butter icing 2-41

Globe artichokes 7-40

Glutamic acid 4-121

Gluten scones 4-65

Gluttony 4-170

Gold cake 5-19

Goldberg, Adam 4-104

Golden Age of Antipodean Baking 5-10

Golden Cling Peaches and Cream 2-163

Golden Special (fruit) 5-52

Golden syrup scones 4-64

Goldfields, Otago 1-85

Goldfields, Otago 7-83

Goldfields, Thames 1-86

Goldstein, David 4-128

Gollan, Anne 4-155

Good Food Guide to Sydney restaurants, first 1984. 6-11

Good Housekeeping (British) 6-111

Good Housekeeping's Book of Good Recipes (1945) 4-59     

Good Housekeeping's Book of Good Recipes (1945) 4-62

Good Housekeeping's Book of Good Recipes (1945) 4-65

Good Plain Cookery (1882, Hooper, Mary)

Good Things in England. Florence White.1-108

Good, Jack 2-172

Goodwind (Feilding) 1-118

Goose Liverwurst 1-15,

Gooseberry and Mint Jelly 3-31

Gooseberry Cream (recipe) 2-29

Gooseberry Jam (recipe) 3-156

Gooseberry Jam, Green (recipe) 3-156

Gooseberry Sponge 4-61

Gooseberry sponge 4-62

Gopnik, Adam 6-97

Goulburn Cookery Book, The (15th ed., 1913) 4-59

Gourmandise 1-12; 4-165

Gourmandism 4-174

Gourmandism, definition 4-171

Gourmet magazine, first 6-11

Gourmets, inferior to gastronomes 6-71

Government House (Sydney) 4-87

Government outsourcing 4-11

Governor' House (1791, Sydney) 4-88, 92

Gow, Jimmy 7-91

Graduate Program in Food Studies (2010-2013, University of Adelaide) 6-73

Gramma Pie 4-202

Grand Century (restaurant) Wellington 7-102

Grape Fruit Chutney 3-25

Grapefruit 5-45

Grapefruit Maraschino 2-111

Grapefruit Surprises (recipe) 1-53

Grapefruit, New Zealand 5-45

Gravenstein, apple 3-90

Graves 1-43

Gray, Patience 2-177

Grayling 1-83, 90

Great New Zealand Cookbook, The (Murray Thom and Tim Harper, 2014) 6-64

Great New Zealand Dish, The 7-30

Great wall (restaurant) Wellington 7-94

Grecian, ancient foodways 4-117

Greed 1-20

Green accounting 4-137

Green and Gold Cookery Book (7th ed., 1933) (1st ed. 1924) 4-59

Green and Gold Cookery Book (7th ed., 1933) 4-62

Green and Gold Cookery Book (7th ed., 1933) 4-64

Green and Gold Cookery Book 5-16, 21

Green and Gold Cookery Book, The 5-19

Green and Gold cookery book. Combined Congregational and Baptist Churches of South Australia, Adelaide, 1925. 5-29

Green Peas, To preserve (recipe) 3-168

Green Tomato Jam 3-29

Greengage Jam (recipe) 3-157

Greens and Tops (recipe) 1-61

Grey Collection 5-47

Grey, Sir George 5- 47, 48

Grey, Sir George 5-46

Grey's Avenue, Chinatown, Auckland 7-86

Greytown, Easter Camp 1-148

Griddle 6-84

Griddle 7-104

Griddle bread 6-83

Griddle scones 7-107

Grigson, Jane 1-80

Grigson, Jane 5-70

Grigson, Jane 6-95

Grigson, Sophie 6-71

Grills (barbecue) 1-138

Grocer 3-87

Grocer's Shop 3-87, 88

Grocery store, interior c1910 5-61

Grog's Own Country (1967. Bollinger C.) 1-146

Groper 1-83

Grosvenor, Vertamae  2-177

Gruyere 1-58

Guava Jelly 3-29

Guava, introduction to Australia 4-147

Guide to good living. Ted Moloney 7-69

Guild Cookery Book (1909) 5-10

Guild Recipe Book (1909) 5-16

Gurnet 1-83

Gut, bacteria 4-133, 181