HOUSEWIVES' COLUMN.

Auckland Star, Volume LXI, Issue 162, 11 July 1930, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

PLENTY OF ISLAND FRUIT.

FISH VERY SCARCE

VEGETABLES IN AMPLE SUPPLY. On account or the boisterous weather this week, supplies of fisTi have been unusually small. O.vsters are being sent in freely, and meet with steady sale. Eggs are now coming forward more freely, and the price this week is 2/4 per dozen for both duck and hen. Butter, cheese, ham and bacon remain at last week's quotations. The Tofua arrived since last report, with shipments of fruit from the Islands. Bananas are now in good supply,, but the price remains at 5d to 6d per lb. Large quantities of mandarins came to hand from Australia, and prices ate lower in consequence. Small mandarins are offered at 15 for 1/, larger at 10d per dozen, and big fruit at 1/6 per dozen. Island oranges are also plentiful, and sell at 6, 8 and 10 for 1/, according to eize. Australian navel oranges' vary in eize, and the price asked ranges from 1/6 to 2/6 per dozen. Jonathan, Delicious and - Sturmer apples are being sent in freely; and sell at 4d per lb. Other- varieties are offered at Id under that price, but Granny Smith variety still command 3d per lb. Santa Rosa new season's plums from California are offered at 1/6 .per lb. Very fine black cherries from California, as well as apricots, are now showing in shop windows. Very large grape fruit, grown in the Islands, have arrived on this market. Supplies of old potatoes are still heavy, with the result that the price is low for ■this season of the year. Some good sized locally grown new potatoes are now offering, but at 5d to 6d per lb, are a luxury. Onions, on the other hand, are still low in price, ranging from Id to per lb. Heavy supplies of pumpkins are offering, the price being from Id to 2d per lb. The celery crop is a particularly good one this winter, some very line heads being shown in the shops.

s Latest quotations are:— J Egos. Hen and duck eggs, 2/4 per dozen. Bacon and Hams. t Bacon, in cuts, B%d to 1/5 per lb; . rashers, 1/6 per lb; hams, whole, 1/3 per 3 lb; rashers, 1/8 per lb. Butter and Cheese. I Superfine factory butter, 1/5 per lb cash ' across the counter, Id extra when booked. : First grade, 1/4, and second grade 1/3 per ! lb; fanners' butter, 1/2 per lb, according - to quality. Cheese, mild, 1/ to 1/3 per . lb; medium matured, 1/4 per lb; extra i matured, 1/6 per lb; old port, 1/8 per lb. ; Meat. ; (Cash at Shops.) Beef.—Rump steak, 1/1 per lb; undercut, , 1/3; all beef steak, Sd; skirt steak, 8d; sirloin, 9\M; prime ribs, 7d; wing ribs • (three chine bones), S%d; topside, 41b and ; over, 7d; thick flank, 7d; btflars, 7d; double top rib, 6d; chuck rib, sdj rolled chuck rib, sd; corned round, 7d; corned , brisket (boned), 6d: brisket and flat rib, 4%d; thin flank, 3d; gravy beef or shin meat, 6d; minced beef, 6d; tripe, 7d; dripping, 6d; suet, 6d; sausages, 6d; sausage meat, sd; whole shins or legs, 3d; half shins or legs (knuckle end),' 3d; ox kidneys, 1/; ox tongues, 9d; ox tails, Sd; whole loins, 9d; whole rumps, lid. Mutton.—Leg, 9d per lb; leg, shank end (Gib or under), 10d; hind-quarter, 9d; forequarter, 6d; shoulder, 7d; shank end of fore-quarter, 6d; necks, 7d; loin, 9d; neck and breast, 6d; leg and loin chops, 10 J; neck chops, 8d; flaps, 4d; cutlets (trimmed), 1/1; side, Sd per 'b; kidneys, 2d each; tongues, 3d; sheep's head (dressed). 6d; sheep's fry, 8d; sheep's brains, -3d. Veal—Fillets, lid per lb; loins, 9d; shoulders, 7d; cutlets and vca'l steak, 1/; chops, 10d; fore-quarters, Cd; rolled veal, 9d. Pork.—Leg. 1/ per lb; loin, 1/; fore-loin, with blade, 10d; pork chops, 1/1; corned hand, 9d; corned belly, lid; pork sausages, Bd. Fish. Schnapper, whole, 6d per lb; trimmed, Sd per lb, smoked, 10d per lb; tarakihi, whole, 4d per lb, smoked, 8d per lb; kippered fillets, 1/ per lb; trevalli, whole, 2d per lb, smoked, Cd; John Dory, whole 8d per lb, fillets, 1/2 per lb; mullet, whole, 6d per lb, smoked, 9d per lb; flounder. 1/3 per lb; dabs, 1/ per lb; lemon fish fillets, 7d per lb; silver strip, smoked, 8d per lb; hapuka steaks, 1/2 per lb, smoked, 1/3 per lb; wings, smoked, 8d per 'lb; moki, steaks, 6d per lb, smoked, Sd; kingnsh, steaks, 6d per ib, smoked, 8d; cad, smoked, 1/6 per lb; gurnard, whole, 3d per lb; barracouta, whole, 6d per lb, smoked, 8d; frostfisb, whole, 4d per lb, smoked, 7d; hake, whole, 6d per lb; kippers, Scotch, per pair. 1/; crayfish, up to 21b, 1/; 21b to 3%1b, 10d, 3%1b to 51b, Bd, over 51b, 2/6 each; roes, smoked, 2/6 lb; mussels ireeh, 1/6 per -dozen, pickled, 1/6 perpottle; rabbits, 1/11 per pair; hares-, 1/9 each, oysters in shell, Sd per dozen; opened, 1/ per dozen; and Box cartons, 2/6 each Fruits Apples.—Dessert: Delicious, .31b and 41b for 1/; G-ranny Smiths, 5d per lb; Jonathan, 4d per lb, 31b for 1/; Sturmers, 4d per ib, 31b for 1/; cookers, 31b and 4 b for 1/ Pears: Dessert, Winter Cole, 3d and 4d Tier lb; Keifers, 31b and 41b for If; cookers, 31b and 41b for 1/. Passion fruit: 10d to 1/ per dozen. Australian white grapes, 1/ per lb. Oape gooseberries: Sdper lb Tree tomatoes: 4d to 6d per lb; tomatoes, local'hothouse, 1/ to 1/4 per lb; tomatoes, outdoor, 10d to 1/ per lb; Island, 1/ per lb. Bananas: 5d to 6d per ib. Island oranges, 6, 8 and 10 for 1/; Australian navel oranges, 1/6 to 2/6 per dozen. Mandarins, Australian, 1/ to 2/ per dozen. Lemons: Local, 6 for 1/; Sunkist 2/6 per dozen. Grape fruit: Sunkist, 6d each; \ T Z <rape fruit: 5 for 1/. Pmes: 1/6 to 2/6 each. Piemelon, 2d per lb. OaMornian Santa Rosa plume: 1/4 per lb. Vegetables. Potatoes, 101b to 121b for 1/; swedes, 41b for 6d; onions, Id and l%d Perlb; kumaras, 2d per lb; wnsfß,UJ°™ per lb; Brussels sprouts, lOd to 1/6 per lb, &s, hothouse, 1/6 per lb; 8d each- celery, 2d to Sd per stick;'lettuce, 2d to 3d each cauliflower, 6d to lOd each; ibte, 4d to 7d each; carrot pajsnip 5d to 6d per bundle.