HOUSEWIVES' COLUMN.

Auckland Star, Volume LIX, Issue 76, 30 March 1928, Page 12

HOUSEWIVES' COLUMN.

RETAIL SHOP PRICES. BACON A PENNY DEARER. GOOD SUPPLIES OF FISH. Bacon advanced one penny per pound in price this ■week. This is due to the higher prices that have ruled for pigs. So far the increase has not extended to hams.

Eggs still rule at the high rates noted a week ago. A shipment of eggs came to hand from Canada, but this has not altered the price ruling for guaranteed fresh hen's.. While the Lenten fast continues a big consumptive demand for eggs is assured.

On the average supplies of fish have be*n good, the only exception being flounders, of which smaller quantities have been caught latterly. Hapuka is exceptionally plentiful at the present time. Some Stewart Island oysters reached this market, the retail price being 1/3 per dozen.

Fruit of all kinds is in heavy supply. Prices generally are cheap. This week, Northern f»pys were offered aR low as fourpence por pound, and bananas can he got at- six pounds for one shilling. Tomatoes are still coming in freely and sell at from threepence to fourpence per pound. A few mushrooms came to hand, hut at 2/6 per lb they are somewhat of a luxury.

Vegetables are a little more plentiful and cauliflowers are now being sent in. Quotation s are:— Butter and Cheese. First-grade factory butter, 1/8 per lb retdil, cash across counter, and secondgrade, 1/7. Farmers' butter, 1/3 to 1/4 per lb. Cheese, 1/2 to 1/4 per lb; extra matured, 1/6; old port, 1/8 per lb.

Eggs. Fresh hen and duck eggs at 3/ to 3/3 per dozen. Bacotf and Hams. Bacon.—ln cuts, 9Jd to 1/3 per lb; in rashers, 1/2 to 1/4. Hams: Whole, 1/2 per lb; rashers, 1/8 per lb.

Meat. Beef.—Sy"loin, 8d per lb; prime rib, sd; steak, sd; rump steak, lid; corned round, 6d; corned brisket, sd; and gravy beef,' 3d per lb. Veal: Fillets, lOd; cutlets, lid per lb. Lamb (spring): Forequarters, 9d; hindquarters, 1/; leg, 1/2; and loin, 1/1 per lb. Mutton: Legs, 8d; forequarters, sd; shoulders, 6d; loins, 9d; loin chops, lOd; and neck chops, 7d per lb. Sausages: Pork, 7d per lb; beef, 6d per lb; tripe, 6d per lb.

Cooked Meat.—Corned beef, 1/3 per lb; pressed beef, 1/2 per lb; roast mutton, 1/6 per lb; pressed tongue, 2/2 per lb; roast pork, 2/ per lb; pressed ham and tongue, 2/ per lb. Fish.

Fresh Fillets.—Tarakihi (large), 4d each; schnapper, 4d; trevalli, 3d; John Dory, 6d; kingflsh, 4d; kippered fillets, 1/ per lb; lemon fish, 8d; gurnard, 2d each; cream fish, 2d; mussels, 1/6 per dozen; fresh schnapper, from 4d each; fresh tarakihi, from 3d each; trevalli, 4d; mullet, sd; flounder, 3d to lOd; hapuka steaks, lOd per lb; hapuka fins, sd; kingflsh steaks, 7d; moki steaks, 8d; frostfish steaks, 6d; smoked tarakihi, from 4d each; best schnapper, from 6d; mullet, 6d: trevalli, Od; silver strip, 6d; crayfish, 6d to 1/0; rabbits, lOd each.

Fruit. Apples: Dessert, 3d to 5d per lb; cookers, 3d per lb. Pears: Dessert, 4d to 5d per lb; cookers, 3d. Quinces, 4d to 5d per lb. Tomatoes: Hothouse, 6d; outdoor, 3d to 5d per lb. Bananas, 2d per lb; also 3d to 4d according to quantity. Peaches, 2/6 per dozen. Lemons, 2/ to 2/6 per dozen. American oranges, 3 for I/. Figs, 6d per dozen; large figs, 1/. Grape fruit, 4d each. Cape Gooseberries, 8d per lb. Passion fruit, 6d to 1/ per dozen. Te Kauwhata grapes, 1/ per lb; other outdoor grapes, 9d to 2/ per lb; hot-house grapes, 2/6 to 3/3 per lb. Rhubarb, 3d per bunch.

Vegetables. j Potatoes, 51b for 1/. Swedes, 61b for 1A Onions, 51b for 1/; pickling onions, 51b for 1/. Kumaras, 31b to 41b for 1/. Pumpkin, 2d to 3d per lb. Cucumbers, 4d to 8d each (dearer). Carrots, ljd to 3d per bunch. Beet, turnips and parsnips, 2d per bunch. Green peas, 8d to 9d per lb. French beans, 6d to Od per lb. Celery, 4d to 8d per head. Marrows, 4d to 8d each. Lettuce, Id to 3d per head. Cabbage, 1 6d to 1/ each. Cauliflowers, 7d to 1/4 according to size.