HOUSEWIVES' COLUMN.

Auckland Star, Volume LX, Issue 247, 18 October 1929, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

HAMS ATTD BACON DEARER.

APPLE MARKET FIRMER

The fine warm days are bringing along the strawberries well, and to-day chips -were quoted at 1/4 to 1,6 each. Galifornian grapes of good size are now being offered at 1/ per lb. Apples are firming in price, really fine dessert being marked up to 7d per lb. Bacon and hams are dearer in price. With the sudden advent of hot weather, the demand for both bacon and hams has increased. Eggs are unchanged in price, with the exception that some places ask a penny more per dozen for duck eggs. New potatoes still hold the price of 3d to 5d per lb. The hot weather, following upon the rain last week, is bringing the growing crop along wonderfully. Butter and cheese remain unaltered in price. Quotations to-day are:— Eggs. -Hen, 1/4 per dozen; duck, 1/2 to 1/3 per dozeu. Butter and Cheese. Superfine factory butter, 1/9 per lb, cash across tbe 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 ch-eese, 6oz cartons, 1/ each, or cuts from 6!b loaves, 1/6 per lb. Bacon and Hams.

Bacon, in cuts, 9Vad to 1/2 per lb; prime cuts, 1/5 per lb; shoulder pieces, 1/1 per lb; rashers, 1/6 per lb. Hams, whole, 1/4 per lb, and rashers, 1/8 to 1/10 per lb. Meat. Rump steak, 1/2; undercut, 1/4> all beef steak, Sd; skirt steak, Sd; 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 lege, 3d; half shins or legs (thick end) 4d; half shins or legs (knuckle end), 3d; ox kidneys, I'/; ox tongues. 10d: ox tails. 8d; whole loins, whole rump, ll%d.

Mutton.—Leg, 9d per lb; ieg (shank end), 61b or under, lOd: hindquarter, 9d; forequarter, 7d; shoulder, 7ld; shank end of forequarter, 7d; necks, loin, lOd; neck and breast, 6d; leg and loin chops, lid; neck chops, Sd; flaps, 4d; cutlets (trimmed), 1/1; side, Sd; kidneys, 2d each; tongues, 3d; sheep's head (dressed), 6d; sheep's fry, 8d; sheep's brains, 3d. Spring Lamb.—Forequarters, 1/2 per lb; hindquarters, 1/5; loin, 1/4; and leg, 1/6. Veal.—Fillets, lid per lb; loins, 9d; shoulders, 7d; cutlets and veal steak, 1/; chops, lOd; forequarters, 6d: rolled veal, 9d. Pork.—Leg, 1/ per lb; loin, 1/1; foreloin, with blade, lid: chops, 1/2; corned hand, lOd; corned belly, 1/; pork sausages. Sd per lb. Fish. Schnapper: Whole, 6d per lb: trimmed, 7d; smoked, lOd. Tarakihi: Whole, 4d per lb; smoked, 7d; kippered fillets, 1/. Trevalli: Whole, 2d per lb; smoked, 6d; kippered fillets, Bd. John Dory: Whole, Sd per lb; fillets, 1/2. Mullet: Whole, 6d per lb; smoked, 9d. Flounder: 1/ per' lb; dabs, lOd. 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, Bd. Kingfish: Steaks, 6d per lb; smoked, Bd. Cod: Smoked, 1/6 per lb. Gurnard: Whole, 3d per lb. Barracouta: Whole, 6d per lb; smoked, Sd. Frostfish: Whole, 4d per lb; smoked, 7d. Hake: Whole, 6d per lb. Kippers: Scotch, per pair, 1/. Crayfish: Up to 21b, 1/; 21b to lOd: 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, 4d to 7d per lb, according to condition and variety; cooking apples, 5d per lb; pears, dessert, 3d to 6d per lb; cooking pears, 3d to 4d per lb; Island tomatoes, 4d to 6d per lb; bananas, 4d to od per lb; lemons, 1/ to 1/6 per dozen; mandarins, 10 to 18 for 1/; American and Island oranges, 4 and 5 for 1/; Poorman oranges, 1/ to 1/6 per

dozen; rhubarb, 2d and 4d per bunch; passion fruit, 8 for 1/; Californian grapes, 1/ to 1/3 per lb; tree tomatoes, Sd per lb; Queensland pineapples, 1/4 to 1/6 each; Island pineapples, 1/ each; coconuts, 3d each; strawberries, 1/4 to 1/6 per chip.

Vegetables. Old potatoes, 81b for 1/; new potatoes, 3d to od per lb; onions, 51b for 1/; kumaras, 61b for 1/; pumpkins, 51b for l/j table celery, 5d to 6d per head; cooking celery, 3d per head; green peas, Bd. lOd and 1/ per lb; cucumbers (outdoor), 6d to lOd each, hothouse 1/ each; lettuce. Id to 3d each; cabbage, 3d to 8d each; cauliflower, 3d to 8d each; asparagus, 6d, lOd and 1/3 per bundle, according to size and quality.