HOUSEWIVES' COLUMN.

Auckland Star, Volume LXI, Issue 198, 22 August 1930, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

butter twopence dearer.

EGGS IN HEAVY SUPPLY.

The price of butter was advanced 2d per lb as from Monday, the cash rate for fiist grade retail being now 1/6. Eggs are coming forward in large quantities now, particularly pullets and ducks, and pnccs remain at last week's quotations. Bacon, hams, and cheese are unaltered in price. The demand for bacon in particular has been very good for some time past. . . A drop took place this week in the wholesale price of sugar, but the amount of 10/ per ton was too small to permit of the retail price being lowered. Supplies of fruit are heavy.' Mandarins, in particular, are plentiful and low in price, fair sized fruit being offered at 1C to 18 ft-" ..lie shilling. Fine large mandarins are, however, 1/6 to 2/ per dozen. Marmalade oranges are offered at 1/ per dozen, and Island oranges at 1/6 to 2/ per dozen. Apples of different varieties and good sound quality can be got at 4d per lb, and fine tomatoes are marked from Cd to 8d per lb. Vegetables of fine quality are being sent in, cabbage and, cauliflower of large size selling at low prices. New potatoes are now of fair size, and sell at from 4d to 6ii per lb. The market has been glutted with several varieties of fish this week, sclinapper in particular having been caught in large quantities. Oysters have been in good supply, but whitebait is at present off this market.

Latest quotations are:— Eggs. Fresh hen eggs, 1/6 per dozen; pullet eggs, 1/4; duck eggs, 1/5 per dozen. Bacon and Hams. Bacon, in cuts, to 1/5 per lb; rashers, 1/5 per lb; hams, whole, 1/3 per lb; rashers, 1/8 per lb. Butter and Cheese. Best factory butter, 1/6 per lb cash across the counter, Id extra when booked. Second grade, 1/5 per lb; farmers', 1/2 to 1/4 per lb. Cheese, mild, 1/ to 1/3 per lb; medium matured, 1/4 per lb; extra matured, 1/6 per lb; old port, 1/S per lb. Meat. (Cash at Shops.)

Beef. —Rump steak, 1/1 per lb; undercut 1/3; all beef steak, 8d; skirt steak, 8d sirloin, 9%d; prime ribs, 7d; wing rib 3, (three'chine bones), B%d; topside, 41b and over, 7d; thick flank, 7d; bolars, 7d; double top rib, 6d; chuck rib, 7d; rolled chuck rib, sd; corned round, 7(1; 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, Cd; 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 (61b or under), lOd; hind-quarter, 9d; forequarter, 6d; shoulder, 7d; shank end of fore-quarter, Gd; necks, 7d; loin, 9d; neck and breast, 6d; leg and loin chops, lOd; neck chops, 8d; flaps, 4d; cutlets, (trimmed), 1/1; side, 8d per lb; kidneys, 2d each; tongues, 3d; sheep's head (dressed), 6d; sheep's fry, Sd; sheep's brains, 3d. Veal.—Fillets, lid ; per lb; loins, 9d; shoulders, 7d; cutlets and veal 6teak, 1/; chops, lOd; fore-quarters, 6d; rolled veal, Dd. Pork. —Leg, 1/1 per lb; loin, 3/1; foreloin, with blade, lOd; pork chops, 1/2; corned hand, lOd; corned belly, lid; pork sausages, Bd. Fish. Schnapper, whole, 6d per lb; trimmed, 8d 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, Gd; John Dory, whole, 8d per lb, fillets, l/2i>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; mold, steaks, 6d per lb, smoked, 8d; kingfish, steaks, 6d per lb, smoked, Sd; cod, smoked, 1/6 per lb; gurnard> whole, 3d per lb; barracouta, whole, 6d per lb, smoked, 8d; frostfish, 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, lOd; 3%1b to 51b, Sd, over 51b, 2/6 each; roes, smoked, 2/6 lb; mussels, fresh, 1/6 per dozen, pickled, 1/6 per bottle; rabbits, 1/11 per pair; hares, 1/9 each; oysters, in shell, 8d per dozen; opened, j 1/ per dozen; Boz cartons, 2/6 each. Vegetables. New potatoes, 4d to 6d per lb; old potatoes, 10 to 121b for 1/; swedes, 41b for 6d: onions, 2d per lb and 51b for 1/; kumaras, Island 2d per lb, local 41b for 6d; pumpkins, l%d and 2d per lb; Brussels sprouts, lOd to 1/6 per lb; beans, hothouse, 2/ per lb; cucumbers, hothouse, 8d to 1/2 each: celery, 2d to 8d per stick; lettuce, 2d and 3d each; cauliflower, 4d to 8d each; cabbage, 3d to 6d each; carrot, parsnip, radish, turnip, beetroot, leek, per bunch; spinach, l%d per bunch; marrows, 4d to 6d. each; rhubarb, 5d to 6d per bundle. Fruit. Apples: Dessert, Delicious, 3 and 41b for 1/; Ballarat, 4d per lb; Granny Smith, ocl per lb; Stunners, 4d per lb; cookers, 3 and 41b for 1/. Pears: Dessert, Winter Nells, 3d and 4d per lb; cookers, 3 and 41b for 1/. Passion fruit: 1/ per dozen. Tree tomatoes:. 4d and 6d per lb. Tomatoes: Local, hothouse, 1/4 per lb; Island, 6d to 8(1 per lb. Bananas: 4d and 5d per lb. Island oranges: 6, 8, and 10 for 1/. Australian navel oranges: 1/6 to 2/ per dozen. Mandarins: Australian, 8d and 1/ per dozen. Lemons: Local, 6to 10 for 1/. Grapefruit:' New Zealand, s ! to 8 for 1/. Californian plums: 1/ per lb. Queensland pines: 1/6 to 2/ each. Californian grapes: 1/-1 to. 1/6 per lb. ■ • ,