HOUSEWIVES' COLUMN.

Auckland Star, Volume LXI, Issue 210, 5 September 1930, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

EGGS EASIER AGAIN.

BACON DOWN ONE PENNY

FISH VERY SCARCE

Owing to the boisterous-veather supplies of fish this week have been extremely short. ', Prices are, however, unaltered.

A reduction of one penny per pound took place in the wholesale and retail price Jof bacon to-day,..pifcs having latterly sold at'lower figures at Westfielcl yards. Hams remain unchanged in price.

Erjts are ;agaln easier in price, several establishments having them marked .}S low as 1/3 per dozen, while others still ask ]i/ 4. Duck ejtfs are l>/3 per dozen, and small pullet efCKS arc offered as lowas '1/ per dozen. The Tofua arrived this -week with further supplies of fruit from the Islands. Sydney mandarins are in good 'supply, selling as low ne 16 for l/\ while larger fruit are quoted at V to 1/6 per dozen. Californian white grapes are cheap, beirij? offered at 1/ per lb, and for Thompson's eeedleee the price is 10d per ■ -lb. Emperor grapes are marked tram 1/6 to 1/8 per lb. Californian golden plums are offered at 1/ per lb. New potatoes are coming forward more freely and sell at from 4cl to 5d per lb, according to eize.' Cauliflowers are a cheap line juet now, fine 'large heads being sold ae low as 4d each, and emaller ones at 2VI, at which price they are cheap for pickling. Latest quotations are: — Eggs. Fresh hen e£p;s, 1/3 to 1/4 per dozen; pullet eggs.-V; cluck ckrs, 1/3 per doxea.. Bacon and Hams. Bacon,' in cuts, BV6d to 1/4 per lb; rashers. .1/4 per lb; hams, whole, 1/3 per lb; raehers, 1/8 per lb. Butter and Cheese. . Best.factory butter, 1/5 per lb cash across the counter, Id extra, when booked. Second grade, 1/4 per lb; farmers', 1/2 to 1/3 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 Jb. Meat. (Cash at Shone.) Beef.—Rump steak, 1/1 per lb; undercut, 1/3; all beef steak, 8d; skirt steak, 8d sirloin, 9 ] prime ribs, 7d; wing riba, (three chine bones), S.Vfcd; topside, 41b and over, 7d; thick flank, 7d; bolars, 7d; double top rib, 6d; chuck rib, 7d; rolled chuck rib, sd; corned round, 7d; corned brisket (boned), 6d; brisket and flat rib, 4%d; thin Hank, 3d; gravy beef or .ehiti meat; 6d; minced beef, 6d; tripe, 7d; dripping, 6d; suet, 6d; sausages, 6d; sausage meat, od; whole shine or legs, 3d; half shins or legs (knuckle end), 3d;, ox kidneys, 1/; ox tonguee, 9d; ox tails, 8d; whole loins, 9d; whole rumps, lid. Mutton.—Leg, 9d per lb; leg, shank end (61b-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, 10d; neck chops, 8d; flaps, 4d; cutlets (trimmed), 1/1; side, 7d per lb; kidneys, 2d each; tongues, 3d; sheep's head (dressed), 6d; sheep's fry, 8d; sheep's braine, 3d. / •Veal.—Fillets, lid per lb; loins,' 9d; shoulders, 7d> cutlets and veal steak, 1/; 'chops,-10d; fore-quarters, 6d; rolled veal, 9d. • Pork—Leg, 1/ per lb; loin, 1/; fore-loin, with blade, lOcl; pork chops, 1/1; corned hand, 9d; corned belly, lid; pork sausages, Bd. ;. Fish. Schnapper, wljole, 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, 'id per lb, smoked, 6d; John Dory, whole, 8d per lb, fillets, 1/2 per lb; mullet, whole, 6d per lb. emoked, 9d per lb; flounder, 1/3 per lb; dabs, 1/ per lb; lemon fish fillete, 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, 8d; kingfish, steaks, 6d per lb, emoked, 8d; cod, smoked, 1/6 per lb; gurnard, whole, 3d per lb; barracouta, whole, 6d per lb, smoked, 8d; frostfieh, 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 s /&lb to 51b, Bd, over 51b, 2/6 each; roes, smoked, 2/6 lb; mussels, fresh, ]/6 per dozen, pickled, 1/6 per bottle; rabbits, • 1/11 per pair; hares, 1/9 each; oysters, in shell, 8d r>er dozen; opened, 1/ per dozen; Soz cartons, 2/6 each.

Fruit. Apples: Dessert, Delicious, 3d to 4d per lb; Sturmcrs, 4d per lb; Granny Smith, 5d per lb; cookers, 3d to 4d per lb. Pears: Dessert, Winter Cole, 31b for 1/; cookers, 31b to 41b for 11. Passion fruit: 1/6 to 2/ per dozen. Californiau white grapes, 10d to 1/ per lb; do., red. 1/3 per lb. Californian pltinis, V per lb. Tree tomatoes, 6d to. 8d per lb. Tomatoes: Local, hothouse, 1/6 per lb; Island tomatoes, 6d" to 8d per lb. Banatta«s: 4d to ad pet- lb. Navel oranges: .6 and 8 for 1/. Mandarins: 6 and 8 for 1/; large, 1/6 per dozen. Local lemons: 1/ to 1/6 per dozen. -Sunkiet grape fruit: 6d each; local do., 6 to 8 for 1/.

Vegetables. Potatoes, o]d, 12 to 141b for 1/; new, 4d to 5d per lb; swedes, Id to l%d per lb; onions, 2d to 3d per lb; kumaras, 2d per lb; pumpkins, 2%d to 3d per lb; beans, hothouse, 2/ per lb: cucumbers, 6d to 1/ each;! celery, 2d to 10d per stick; lettuce, 2d to 3d each; cauliflower, 3d to 8d each; cabbage, 2d to 6d each; carrot, parsnip, radish', turnip, beetroot, leek, Id to 11/sdI 1 /sd per bunch; rhubarb, 5d to 6d per bundle; Brussel sprouts, 8d and 1 1 / per lb.