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HOUSEWIVES , COLUMN.

i ■ : —■ ——• ' TO-DAY'S PRICES IN SHOPS. . EGGS ONE PENNY DEARER. l t ■ GOOD SUPPLY OF FISH. ' During the week supplies of fish have been good. With lower prices and warmer weather, the demand for fish has in- , creased. Early, in the week there was a big run of schnapper in the Hauraki Gulf. So big were the hauls that one Thames boat ran up to Auckland with four tou of sehnapper to dispose of, because the freezing sheds were' full to the doors at Thames. . . Eggs apparently touched bed-rock last week, as to-day 1/4 is asked for hens and 1/2 for ducks, an advance of one penny per dozen. New potatoes of fine size are now coming to. hand, best samples still realising 6d per lb. The warm weather and spring showers this week should greatly benefit the potato crop in the Auckland district. The season is now getting late for apples, and some dessert varieties are now 7d per lb; others sell from 5d to 6d per lb. Best pears are also 6d per lb, and Californian plums are now offered at 1/6 per lb. Quotations to-day are:— Eggs. Hen, 1/4 per dozen; duck, 1/2 per dozen. Butter and Cheese. Superfine factory butter, 1/9 per lb, cash across the counter; Id extra when booked. First grade factory butter, 1/8 per lb; second grade, 1/7; farmers' butter, 1/4 to 1/6 per lb, according to quality. Cheese, mild, 1/2 to 1/4 per lb; extra matured, 1/6 per lb; old port, 1/8 per lb;' Pixie-Uno chee6e, 6oz cartons, l/ each, or cuts from 61b loaves, 1/6 per lb. Bacon and Hams. Bacon, in cute, to 1/1 per lb; prime cuts, 1/3 to 1/5 per lb; rashers, 1/5 to 1/6 per lb; whole hams, 1/2 per lb; raehers, ]/7 per lb; whole, boneless ham, 1/4 per lb.

Meat. Rump eteak, 1/2; undercut, 1/4; all beef steak, 8d; skirt steak, 8d; sirloin, 10d; 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 ehins or legs (knuckle end),'3d; ox kidneys, 1/J ox tongues, 10J; ox tails, 8d; whole, loins, 9%d; whole rump, ll^d. Mutton.—Leg, 9d per lb; ieg (shank end), 61b or under, 10d; hindquarter, 9d; forequarter, 7d; shoulder, 7Ad; shank end of forequarter, 7d; necks, 7V&d; loin, 10d; neck and breast, 6d; leg and loin chops, lid; neck chops, Sd; 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, 3dSpring Lamb.—Forequarters, 1/2 per lb; hindquarters, 1/5; loin, 1/4; aud leg, 1/6. Veal.—Fillets, lid per lb; loins, 9d; shoulders, 7d; cutlets and veal steak, 1/; chops, 10d; forequarters, 6d; rolled veal, 9d. Pork.—Leg, 1/ per lb; loin, 1/1; foreloin, with blade, lid; chops, 1/2; corned hand, 10d; corned belly, 1/; pork sausages, Sd per lb.

Fish. Schuapper: Whole, 6d per lb; trimmed, 7d; smoked, 10d. Terakihi: Whole, 4d per lb; smoked, 7d; kippered fillets, ]/. Trevalli: Whole, 2d per lb; smoked, 6d; kippered fillets, Bd. John Dory: Whole, 8d per lb; fillets, 1/2. Mullet: Whole, 6d per lb; smoked, 9d. Flounder: 1/ per lb; dabs, 10d. Lemon Fish: Fillets, 6d per lb. Silver Strip: Smoked, 7d per lb. Hapuka: Steaks, 1/2 per lb; smoked. 1/3; wings, smoked, Bd. Moki: Steaks, 6d per lb: smoked, Sd. Kingfish: Steaks, 6d per'lb; smoked, Bd. God: Smoked, 1/6 per lb. Gurnard: Whole, 3d per lb. Barracouta: Whole, 6d per lb; smoked, Bd. Frostfish: Whole, 4d per lb; smoked, 7d. Hake: Whole, 6d per lb. Kippers: Scotch, per pair, 1/. Crayfish: Up to 21b,

1/; 21b to 3y 2 lb, IOd: 3%1b to 51b, Sd; over olb, 2/6 each. Roes: Smoked, 2/6. Mussels: Fresh, 1/6 per dozen; pickled, 1/6 per bottle. Rabbits: 1/ each, 1/11 per pair. Hares: 1/6 each. Fruit. Apples, dessert 5d to 7d per lb, cooking 5d to 6d per lb; pears, dessert 5d to 6d per lb, cooking 4d per lb; Island tomatoes, small 4d per lb. large 6d to 8d per lb; bananas, 4d to od per lb; californian plums, 1/6 per lb: lemons. 1/ a dozen; mandarins, 1/ to 1/6 per dozen; Xavel oranges, 3/6 per dozen; Island oranges, 3/ per dozen; Xew Zealand grape fruit, 8 to 12 for 1/; loquats, 6d per lb; tree tomatoes, 6d to Sd per lb; rhubarb, 5d per bunch; passion fruit, 1/ to' 1/6 per dozen; ■white grapes, 1/ per lb; coloured grapes, 1/4 to 1/6 per lb. Vegetables. Old potatoes, Sib for 1/; new potatoes, 4cl to 6d per Jb; onions, 51b for J/; kumaras, 81b for 1/; pumpkin, 51b for 1/; hothouse cucumbers, 1/ each; lettuce, •2d to.3d. each: cabbage, 4d to Sd each; cauliflower, 3d to 8d each; asparagus, 6d to 1/ per bundle: dessert celery, 6d to Sd per head; cooking celery, 2d to 3d per head; peas, 1/2 to 1/4 per lb; carrot, spring onion, parsnip, leeks, beet, and watercress, Id per bunch, and spinach, per bunch.

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/AS19291011.2.160

Bibliographic details

Auckland Star, Volume LX, Issue 241, 11 October 1929, Page 11

Word Count
886

HOUSEWIVES, COLUMN. Auckland Star, Volume LX, Issue 241, 11 October 1929, Page 11

HOUSEWIVES, COLUMN. Auckland Star, Volume LX, Issue 241, 11 October 1929, Page 11