HOUSEWIVES' COLUMN.

Auckland Star, Volume LXI, Issue 62, 14 March 1930, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. FIRMER MARKET FOR EGGS. FRUIT AND VEGETABLES PLENTIFUL. The market for eggs advanced this week, up to 2/2 now being asked for hen. Duck eggs arc in short supply and are quoted at 2/ per dozen. Prices for eggs will no doubt rule firm until Easter ends the Lenten fast. Butter, cheese, hams and bacon all remain unaltered in price. Supplies of local fruit are heavy at the present time, as apples pears, and late peaches are being sent in freely. I lie Golden Queen peach is now on the market, but so far not in any quantity, though sonic of the samples shown are of good si/.e. Nectarines and apricots are now over for this season. Strawberries are still being sent in. Cape gooseberries are coming forward in larger quantities, and in some shops are marked at 8d per lb, while others still ask 10d. Fine hothouse grapes sell from 1/6 to 2/ per Ib, , according to variety. Te Kauwhata grapes sell at from 1/2 to 1/4 per lb. Pears are now being sent in freely. Cox's Orange apples are to hand, fine samples being marked 6d per lb. The same price is also asked for iine large ripe Gravensteins. Other apples sell from as low as 2d to 4d per lb. Bananas arc still 6d per lb. Good supplies of vegetables are coming to hand, some very line heads of cabbage being offered this week. Cauliflowers are being sent in, but the heads are not large yet. Cucumbers are about over for this season. Latest quotations are as follows: — Eggs. Hen eggs, 2/1 to 2/2 per dozen; duck eggs, 2/ per dozen. Bacon and Hams. Bacon, in cuts, Od to 1/2 per lb; prime centre cuts, 1/5 per lb; rashers, 1/6 per lb: hams, whole, 1/4 per lb; rashers, 1/8 to 1/10 per lb. Butter and Cheese. Superfine factory butter, 1/7 per lb cash across the counter, Id extra when booked. First grade 1/0, and second grade 1/5 i per lb; faimers' butter, 1/3 to 1/4 per lb, j according to quality. Cheese, mild, 1/3 j io 1/4 per lb; extra matured, 1/6 per lb; { old port, 1/3 per lb. . Meat. i (Cash at Shop.) Beef.—Rump steak, 1/2; undercut, 1/4; all beef steak, 8d; skirt steak, 8d; eirloin, JOd; prime ribs, 7d; wing ribs (three chine bones), 9d; topside (41b and over), 7d; thick flank, 7d; bolars, 7d; double top rib, Cd; chuck rib, sd; rolled chuck rib, 7d; corned round, Sd; corned brisket (boned), 7d; brisket and flat rib, sd; thin flank, 3d; gravy beef or shin meat, 6d; minced beef,- Cd; tripe, 7d; dripping, 7d; suet, Cd; sausages, Cd; sausage meat, sd; whole shins or legs, 3d; half shins or legs (thick ends), 4d; half shins or legs (knuckle end), 3d; ox kidneys, 1/; ox tongues, 10d; ox tails, Sd; whole loins, UVkl; whole rump, IPM. ,

Lamb.—Forequarters, 10d per lb; hindquarters, 1/1 per lb; legs, 1/2 per lb; loin, 1/1, and chops 1/3 per lb.

Mutton.—Leg, 9d per lb; Jeg (shank end), Gib or under, lOd; hindquartei.;, 9d; forcquarter, Gd; shoulder, 7d; shank end of forequarter, 6d; necks, 7d; loin, 10d; neck and breast, 6d; leg and loiii 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, 8cl; sheep's brains, 3d. Veai.—Fillets, lid per lb; loins, 9d; shoulders, 7d; cutlets and veal steak, 1/; chops, 10d; forequartcrs, 6d; rolled veal, Dd. Pork.—Leg, 1/1 per lb; loin, 1/1; foreloin, with blade, lid; chops, 1/2; rorned hand, IOd; 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; emoked, 9d. Flounder: 1/ per lb; dabs, lOd. Lemon fish: Fillets, 6d per lb. Silver Strip: Smoked, 9d per lb. Hapuka: Steaks, 1/2 per lb; smoked, 1/3; wings, smoked, Bd. Mold: Steaks, 6d per lb; emoked, 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, 6d per lb; smoked, 7d. Hake: Whole, 6d per lb. Kippers: Scotch, per pair , , 1/. Crayfish: Up to 21b, 1/; 21b to 3%1b, lQd; 3%1b to 51b, 8d; over 51b, 2/6 each. Roes: Smoked, 2/6. Mussels: Freeh, 1/6 per dozen; pickled, 1/6 per bottle. Rabbite: 1/ each, 1/11 per pair. Fruit. Apples, dessert, best Gravenstein and Cox's Orange Pippin, 6d per lb; other dessert, 4d per lb; cooking apples, 2d to 4d per lb; pears, dessert, 4d per lb; cooking pears, 3d to 4d per lb; quinces, 4d to Gd per lb; peaches, small 1/ per dozen, larger 1/6 to 2/ per dozen; Cape gooseberries, 8d to lOd per lb; passion fruit, 8d to 1/ per dozen; Te Kauwhata grapes, 1/2 to 1/4 per lb; hothouse grapes, 1/6 to 2/ per lb; tomatoes, 3d to 5d per lb, according to quality; grape fruit, 6d each; oranges, four and five for 1/; lemons, 1/6 to 2/ per dozen. Vegetables. Potatoes, large 81b for 1/, smaller 101b to 121b for 1/; onions, 61b for 1/; swedes and kumaras, 61b for 1/; pumpkin, 2d to 3d per lb; celery 3d to 6d per head, large to 8d per head; rhubarb, 2d per bundle; cabbage, 4d to 6d each; cauliflower, 3d to 6d each; lettuce, 2d to 3d each; peas, 5d jer lb; beans, 4d to 5d per lb; carrot, parsnip and beet, P/3 per bunch; radish, leeks and spring onions, Id per bunch.