HOUSEWIVES' COLUMN.

Auckland Star, Volume LXI, Issue 174, 25 July 1930, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. EGGS DROP TWOPENCE. FISH VERY SCARCE. HEATY SUPPLIES OF FRUIT. Eggs again declined in price this week, hen and duck being offered at 2/2 to 2/3 per dozen. Supplies of first grade hen eggs are not large, but pullet and duck eggs are now coining in more freely. This is the period of the year when supplies of duck eggs increase rapidly. Bacon and hams are in good supply at the present time, which is no doubt the reason of the slight reduction in price noted a week ago. Butter and cheese remain unaltered in price. The weather has been very unsettled during the past week, with the result that ash proved to be exceedingly scarce the trawlers went. Prices for fish remain the same as last reported. Large supplies of apples are offering at low prices for the time of the year. Sturmer and Delicious varieties can be got at ■4d per lb. Pears are also plentiful and cheap, borne Califomian new season's apricots and plums are offering. Santa Kosa plums are now 1/ per lb. Vegetables are in good supply as the winter has been a mild one. Cauliflowers sent in this week are especially fine, and the same remark applies to celery. Brussels sprouts are now marked 10d per lb Supplies of new potatoes are increasing' Some samples are, however, small but nevertheless sell at 3d per lb. Larger potatoes rule from 4d up to 6d per lb. Supplies of celery, old potatoes and pumpkins are heavy. Latest quotations are:— Eggs.. Hen and duck eggs, 2/2 to 2/3 per dozen. Bacon and Hams. B , acon > in cute ' BVsd t0 1/5 per lb-ras-hers 1/5 per lb; hams, whole, 1/3 per ibf rashers, 1/8 per lb. Butter and Cheese. Best factory butter, 1/4 per lb cash across the counter, Id extra when booked Second grade, 1/3 per lb; farmers', 1/2 per lb. Cheese, mild, 1/ to 1/3 .per lb; medium matured 1/4 per lb; extra matured, 1/6 iper lb; old port, 1/8 per lb.

Meat. (Caen at Shops.) i/? eer V? UI^P V 1 P er lb ' undercut, ■1/3; all beet steak, 8d; skirt steak, Bdsirloin, 9kd; prime ribs, 7d; wing ribs (three chine bones), BMid; topside, 41b and over, 7d; thick flank, 7d; briars, 7d; double top rib, 6d; chuck rib. sd; rolled chuck rib, sd; corned round, 7d; corned brisket (boned), 6d; brisket and flat rib thin flank, 3d; gravy beef or shin meat, 6d; minced beef, 6d; tripp, 7d" dripping, 6d; suet, 6d; sausages,' 6d; sausage meat, sd; whole shins or le*s 3d' half shins or legs (knuckle end), 3d; ox kidneys, I/; ox tongues, 9d;-ox tails, 8d; whole loins, 9d; whole rumps, lid. Mutton.—Leg; 3d per Ib; log,- shank end (61b or under), 10d; hind-quarter, 9d; forcquaxter, 6d; shoulder, 7d; shank end of fore-quarter, Cd; necks, 7d: bin, Od; neck and breast, 6d; leg and loin chops, 10d: neck chops, 8d; flape, 4d; cutlers (trimmed), 1/1; side, 8d per ~'h; kidneys, 2d each; tongues, 3d; sheep's head (dressed). 6d; sheep's fry, 8d; sheep's brains, 3d. Veal.—Fillets, lid per Ib; loins, 9d; shoulders, 7d; cutlets and veal steak, 1/; .chops, 10d; fore-quarters, 6d; rolled veal, M. Pork. —Leg, 1/ per Ib; loin, 1/; fore-loin, with; blade, 10d; pork chops, 1/1; corned hand, 9d; corned belly, lid; pork sausages, Sd. Fish. Schnapper, whole, Cd per Ib; trimmed, Sd per Ib, smoked, 10d per Ib; tarakihi, ■whole, 4d per Ib, smoked, 8d per Ib; kippered, fillets, 1/ per Ib; trevalli, whole, 2d per Ib, smoked, €d; John Dory, whole 8d per Ib, fillets, 1/2 per Ib; .'m-ullet, whole, 6d per Ib, smoked, 9d per Ib; flounder, 1/3 per Ib; dabs, 1/ per Ib; lemon fish fillets, 7d per Ib; silver strip, smoked, 8d per Ib; hapuka steaks, 1/2 per Ib, smoked, 1/3 per Ib; -wings, smoked, 8d per Ib; moki, steaks, 6d per Ib, smoked, 8d; kingfish, steaks, 6d per Ib, smoked, Sd; cod, smoked, 1/6 per Ib; gurnard, whole, 3d per Ib; barracouta, whole, 6d per Ib, smoked, 8d; t'roetfish, whole, 4d per Ib, smoked, 7d; hake, whole, 6d per Ib; kippers, Scotch, per pair, 1/; crayfish, up to 21b, 1/; 21b to 3%1b, 10d, 3%1b to olb, Bd, over 51b, 2/6 each: roes, smoked, 2/6 Ib; mussels, fresh. 1/6 per dozen, pickled, 1/6 per bottle; rabbits, 1/11 per pair; hares, 1/9 each; oysters in shell, Sd per dozen; opened, 1/ per dozen; and Boz cartons, 2/6 eaen. Vegetables. Potatoes, 101b to 121b for 1/; swedes, 41b for 6d; onions, Id to VAd per Ib; kumaras, ">d per Ib, 41b- for 6d; pumpkins, Id to 2d per Ib; Brussels sprouts, 10d to 1/6 per Ib; beans, hothouse, 1/6 per Ib; cucumbers, hothouse, 1/ each; celery, 2d to 8d per stick; lettuce, 2d to 3d each; cauliflower, 6d to 10d each; cabbage, 4d to 8d each; carrot, parsnip, radish, turnip, beetroot, leek, lYsd per bunch; marrows, 4d to 8d each; rhubarb, ad to 6d per bundle; and new potatoes, 4d to 6d per Ib. Fruit. Apples.—Dessert: Delicious, 31b and 41b for 1/; Stunner and Ballarat, 4d per Ib; Granny Smith, 5d per Ib; cookers, 3lb and 41b for 1/. Pears: Dessert, Winter fcielis, 3d and 4d per Ib; cookers, 31b and 41b for 1/. Passion fruit, 1/ per dozen. White grapes: Australian, 1/ to 1/6 psr Ib. Cape gooseberries: 8d per Ib. Tree tomatoes: 4d to 6d per Ib. Tomatoes: Local hothouse, 1/ per Ib; outdoor, Island, 10d to 1/ per Ib. Bananas: 4d to 5d per Ib. Island oranges, 6, 8 and 10 for 1/; Norfolk Island, 8 for 1/. Australian navel -oranges: 1/6 to 2/ per dozen. Mandarins:' Australian, 1/ to 2/ per dozen. Lemons: Local, 6 for 1/. Grape fruit: New Zealand, 5 for 1/. Californian Santa Rosa plums: 1/ per Ib.