HOUSEWIVES' COLUMN.

Auckland Star, Volume LIX, Issue 266, 9 November 1928, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS

HEAVY SUPPLIES OF FISH.

LOWER PRICES RULING. EGOS VERY CHEAP. An advance in the price of second grade butter took place this week, owing to the small supplies offering. Cream grading, by raising the standard of the butter, has tended to lessen the supply of second grade quality. At the present time the position is that there is not sufficient second grade butter to keep filled the orders that come to hand. Probably as a result of the warmer weather, supplies of all varieties of fish are plentiful and in consequence prices have this week been much reduced. Whitebait is still coming to hand, but the oyster season closed at the end of October. Eggs are in heavy supply and the general price is now 1/2 per dozen for fresh hen, and 1/ to 1/1 for duck. Some Chinese fruiterers are now offering eggs marked as low as 1/ per dozen, which is the lowest point touched since 1914. Meanwhile the poultry keeper has to pay the same high price for fowl wheat.

Good orders are now being sent in from the country for ha me for the Christmas season. To-day's quotations are:— Butter and Cheese. First grade factory butter, 1/8 per lb; second, 1/7 per lb, cash across the counter, and one penny per pound extra when booked; farmers' butter, 1/3 to 1/4 per lb; cheese, 1/2 to 1/4 per lb; extra matured, 1/6 per lb; old port, 1/8 per lb. Eggs. Hen eggs, 1/2 to 1/ per dozen; duck, 1/1 per dozen. Bacon and Hams. Bacon, in cuts,. B£d to 1/2 per lb; prime cuts, 1/3 to 1/5; in rashers, 1/4 to 1/6; whole hams, 1/4 per lb; rashers, 1/8 per lb. " Meat. Beef.—Rump steak, 1/2; undercut, 1/4; all beef steak, 8d; skirt steak, 8d; sirloin, lOd; prime ribs, 7d; wing ribs (three chine bones), 9d; topside (41b and over), 7d; thick flank, 7d; bolars, 7d; double top rib, 6d; chuck rib, sd; rolled chuck rib, 7d; corned round, 8d; corned brisket (boned), 7d; brisket and flat rib, sd; thin flank, 3d; gravy beef or shin meat, 6d; minced beef, 6d; tripe, 7d; dripping, 7d; suet, 6d; sausages, 6d; sausage meat, sd; whole shins or legs, 3d; half shins or legs (thick end), 4d; half shins or legs (knuckle end), 3d; ox kidneys, 1/; ox tongues, lOd; ox tails, 8d; whole loins, 9|d; whole rumps, ll£d.

Mutton.—Leg, 9d per lb; leg (shank, end, 61b or'under), lOd; hindquarter, 9d; forequarter, 7d; shoulder, 7Jd; shank end of forequarter, 7d; necks, 7£d; loin, lOd; neck and breast, 6d; leg and loin chops, lid; neck chops, 8d; flaps, 4d; cutlets (trimmed), 1/1; side, 8d; kidneys, 2d each; tongues, 3d; sheep's head (dressed), 6d; sheep's fry, 8d; sheep's brains, 3d.

Spring Lamb. —Forequarters, 1/4 per lb; hindquarters, 1/6 per lb; leg and loin, 1/8 per lb. Veal. —Fillets, lOd per lb; loins, 8d; shoulders, 6d; cutlets and veal steak, lid; chops, 9d; forequarters, sd; rolled veal, Bd. Pork.—Leg, lOd per lb; loin, lid; foreloin, with blade, 9d; pork chops, 1/; corned hand, 8d; corned belly, lOd; pork sausages, 7d. Fish. Retail prices at Auckland: Fresh fillets, tarakihi, large, 3d each; schnapper, 3d to 4d; trevalli, 3d; John Dory, 4d; kingtisli, 4d; kippered fillets, 1/ per lb; lemon fish, 8d; roe, 1/6; gurnet, 2d each; cream fish, 2d; mussels, 1/6 dozen; fresh schnapper, small, 4d each; fresh tarakihi, 4d; trevalli, 4d; mullet, 6d; flounder, 4d to 9d; hapuka steaks, 9d per lb; hapuka fine, Gd; kingfteh steaks, 6d; smoked best tarakihi, 7d; smoked best schnapper, lOd; smoked roe, 2/; smoked mullet, 7d; smoked trevalli, sd; silver strip, 8d; crayfish, 6d; whitebait, 6d , glass; rabbits, 1/ each. ' Fruit. Apples: Dessert, 3d to 5d per lb; cooking, 3d to 4d; Canadian apples, 6d to 7d per lb. Pears: Dessert, 4d per lb; cooking, 3d; tomatoes, hothouse, 2/ per lb; Island tomatoes, 1/ to 1/2 per lb; bananas, 3d, 4d and 5d per lb; lemons, lOd to 1/0 per dozen; manadarins, small, 20 for 1/; larger, 1/ per dozen; Valencia oranges, 1/ to 1/6 per dozen; Sydney oranges, 1/ to 2/ per dozen; Island oranges, four for 1/; poorman oranges, 1/6 to 2/ per dozen; green gooseberries, 8d per lb; strawberries, 1/4 to 2/ per chip, according to quality; grapes, lOd to 1/ per lb; pineapples, 9d to 1/3 each; large pineapples, 1/10; rhubarb, 3d to 4d per bundle. Vegetables. Old potatoes, 71b for 1/; new potatoes, 2d to 4d per lb; larger, od per lb; JSwedes, 4d per lb; onions, 4d per lb; pumpkins (Island), 3d per lb; kumaras, 51b for 1/; cucumbers, hothouse, 8d to lOd each; outdoor grown, 6d to 8d; lettuce, 2d to 3d each; cabbage, 3d to 6d each; cauliflower, 4d to 8d each; green peas, 3d to 5d per lb; broad beans, 6d per lb; parsnip, spinach, beet, watercress, spring onions, lid per bunch; turnips, Id per bunch; asparagus, 7d to lOd per bundle.