HOUSEWIVES' COLUMN.

Auckland Star, Volume LX, Issue 39, 15 February 1929, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. EGOS TWOPENCE EACH. APPLES COMING IN FREELY. PEACHES PLENTIFUL. An advance took place in-the price of eggs this week, 2/ per dozen being now asked, and the market shows a tendency for a further advance. With fine warm weather there is a bigger consumption of eggs, and supplies sent in this week were readily absorbed. Butter and cheese, as well as bacon and hams, are all unchanged in price this week. With so many spending the week-end at the beaches there is a steady demand for hams, for making sandwiches.

Supplies of fish are well up to the requirement of the market, and prices showed no alteration this week.

Vegetables are in good supply. Cucumbers have been sent in so freely that the price ranges from 2d to 3d each. Tomatoes are also in heavy supply, and sell at low prices. •

Fruit of all kinds has come forward in large quantities. Apples have opened at rather low prices from the growers' point of view. Williams Bon Chretien pears can be got at 3d per lb. Some Purple King plums as big as billiard balls are showing, and the price asked is 8d per lb. Very fine Satsumas are also offering. Peaches continue in good supply; in fact this seems to have been a good season for all stone fruits in the Auckland district.

Quotations to-day are:— Eggs. Hen and duck, 2/ per dozen. Butter and Cheese. . Superfine butter, 1/9 per lb; firet jtrad° factory, 1/8; eecond, 1/7, cash across the counter, and Id per lb extra when book»d: farmers butter, 1/3 to 1/5; cheese (mild). ' t0 }',i per ,b; vxiv9 - matured. 1/6; old port, 1/8. Bacon and Hams. Bacon, in cuts, B%d to 1/2 per lb: prime cute, 1/3 to 1/5; in raehers, 1/4 to 1/6; whole hame, 1/2 per lb; raehers, 1/6 per lb. Meat. Beef.—Rump steak, 1/2; undercut, 1/4; all beef eteak, 8d; skirt eteak, 8d; sirloin, IOd; prime ribs, 7d; wing ribe, (three chine bonee), 9d; topside (41b and over) 7d; thick flank, 7d; bolare, 7d; double top rib, 6d; chuck rib, sd; rolled chuck rib, 7d; corned round, 8d; corned brisket (boned), 7d; brkket and flat rib, sd; thin flank, 3d; gravy boef or shin meat, 6d; minced beef, 6d; tripe, 7d; dripping, 7d; suet, 6d; sausages, 6d; eausage meat, sdwhole shin* or legs, 3d; half shine or legs (thick end), 4d; half shine or legs (knuckle end), 3d; ox kidneys, 1/; ox tonguee, IOd; ox tails, 8d; whole loins, 9%d. Mutton—Leg, 9d per lb; leg (shank end), 61b or under, IOd; hindquarter, 9d; forequarter, 7d; shoulder, 7%d; ehank end of forequarter, 7d; necke, 7Hd; loin, IOd; neck and breast, 6d; leg and loin chope, lid; neck chope, 8d; flaps* 4d; cutlets (trimmed), 1/1; side, 8d; kidneys, 2d each; tonguee, 3d; eheep'e head (dreeeed). 6d; sheep's fry, 8d: eheep'e brains, 3d. Spring Lamb.—Forequartere, 1/ per lb; hindquarters, 1/3; leg. 1/4; loin, I' 3 Veal.—Fillete, lOd per lb; loins, 8d; ehoelders, 6d; cutlets and veal eteak, lid; chope, 9d; forequarters, sd; rolled veal Bd. Pork.—Leg, 9d per lb; loin, IOd; foreloin, with blade, 8d; pork chops, lid; corned hand, 7d; corned belly, 9d; pork sausages, 7d. Fish. Retail prices at Auckland: Freeh fillete, tarakihi, large, 3d each; echnapper, 2d, 3d and 4d; trevalli, 3d; John Dory, 4d; kingfish, 4d; kippered fillete, 1/ per lb; lemon fish, 8d; roe, 1/6; gurnet, 2d each; cream fish, 2d; muesek, 1/6 dozen; fresh schnapper, email, 3d and 4d each; freeh tarafeihi, 4d; trevalli, 4d; mullet, 6d; flounder, 3d to 9d; hapuka eteaks, 9d per lb; hapuka fins, sd; kingfish eteaks, 6d; smoked best tarakihi, 7d; emoked beet schnapDer, 9d; smoked roe, 2/; emoked mullet, 7d; smoked trevalli, sd; silver strip, 8d; crayfish, 6d; whitebait, 6d glaes; rabbits, 1/ each. Fruit. Apples.—Local dessert, 3d to 5d per lb; cooking, 2d to 3d per lb; pears, 3d per lb; bananas, 4d per lb; peaches, 1/6 per dozen; extra choice dessert, 2/ to 3/ per dozen; cooking peaches, lOd to 1/ per dozen; plums, 3d to 5d per lb; extra fine Satsuma, 6d, and large Purple King, 8d per lb; grape fruit, 4d each; lemons, 1/ to 1/6 per dozen; Californian oranges, 4 for 1/; email oranges, 1/ per dozen; large. 1/6 to 2/ per dozen; watermelons, 4d per lb; rhubarb, 3d per bunch; blackberries, 8d per chip; apricots, lOd per lbnectarines, lOd per lb and 1/ to 1/6 per doz.; Tahiti mangos, 8d to 9d each; grapes, 10% d to 1/9 per lb, according to quality and variety; and tomatoes, 3d to 4 per lb. Vegetables. Potatoes, 101b for 1/; kumaras, 4d per lb; marrows, 2d per lb; pumpkins, Id to Zd per lb; green peas, 4d per lb; beans, 3d to 4d per lb; cucumbers, 2d to 3d each; apples cucumbers, 2d each; swedes, 3d per lb; cabbage, 4d to 8d each; onions, 2d per lb; carrots, parsnips, and turnips, lttd per bunch; beet and spring onions Id per bunch; lettuce, 2d to 3d each