HOUSEWIVES' COLUMN.

Auckland Star, Volume LXI, Issue 222, 19 September 1930, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. EGGS A CHEAP LINE. BIG SUPPLIES OF FRUIT. Fine large new potatoes from Norfolk Island are on this market, but the price is 5d p6r lb. The local crop of new potatoes badly needs a week of sunshine, as so far the spring season has bfeen wet and somewhat cold. Local new potatoes sell from 3d to 5d per lb, acc6rding to size. Old Southern potatoes are keeping well this year, arid are a cheap line at one penny per pouiid. Very line cauliflower and celery are still coming to hand. H6t-house-grown French beans can be got. at 2/ per lb, and cucumbers grown under glass are also on the market.

Ample supplies of seasonable fruit are offering. American grapes are very cheap, white selling at from 8d to 1/ per lb, and purple at 1/ to 1/4 per lb. , New season s loquats are still lOd per lb. Very fine large mandarins can be got at 1/6 pet dozen, while smaller ones are offered at 16 and 18 for 1/: Poorman oranges can be got at' 1/ per dozen, and some very fine South Australian oranges are now on this market. Pineapples; are offered as low as 1/ each. Some fine-sized toheroas can now be got at 1/. per dozen. The market for eggs is, if anything, a little easier this week, but low prices resulted in good sales for putting-down purposes. Some establishments have duck eggs marked as low as 1/ per dozeny but ask 1/2. The latter price is also quoted for hen eggs, and in some shops an extra penny is asked. Latest quotations are:— Eggs. Fresh hen eggs, 1/2 to 1/3 per dozen; pullet eggs, 1/; duck eggs, 1/ to 1/2 per dozen.

Bacon and Hams. Bacon, in cuts, B%d to 1/4 per lb; rashers, 1/4 per lb; hams, whole, 1/3 per lb; rashers, 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. 1 : matured, ■ 1/4 per )b; extra matured, 1/6 per lb; old pbtt, 1/8 per lb. Meat. (Cash at Shops.) ' . 1 < Besf.—Rump steak, 1/1 per lb; undercut, 1/3; ail beef steak, Sd; skirt steak, _8d sirloin, 9 ! prime ribs, 7d; _ wing ribs, (three chine bones); SMd; topside, 41b and over, 7d; thick flank, 7d;_ bolare, 7d; double top rib, 6d; chuck rib, 7d; rolled chuck rib, sd; corned, round, 7d; corned brisket (boned), 6d; brisket and flat rib, iVid; thin flank, 3d; gfavy beef or shin meat; Cd; minced beef, 6d; tripe, 7d; dripping, 6d; suet, 8d; sausages, 6d; sausage meat, sd; whole shine or legs, 3d; half shins or legs (knuckle end), 3d; ox kidneys, 1/; ox tongues, 9d; ox tails, 8d; 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, 6d; necks, 7d; loin, 9dj neck and breast, 6d; leg and loin chops, lOd; 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 brains, 3d. .

Veal.—Fillets, lid per lb; loins, ?d; shoulders, 7d; cutlets and veal steak, 1/; chops,' lOd;-fore-quarters, 6d; rolled veal, 9d. Pork.—Leg, 1/ per lb; loin, 1/; fore-loin, with blade, lOd; pork chops, 1/1; corned hand, Od; corned belly, lid; pork sausages, Bd. Fish. Schnapper, whole, 6d per lb; trimmed, 8d per lb, smoked, lOd per lb; tarakihi, whole, 4d per lb, smoked, 8d per lb; kippered fillets, 1/ per lb; trevalli, whole, 2d per lb, smoked, 6d; 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, Gel per lb, smoked, 8d; kingfish, steaks, 6d per lb, smoked, Sd; cod, smoked, 1/6 per lb; gurnard, whole, 3d per lb; b&rracouta, whole, 6d per lb, smoked, 8d; frostfish, whole, 4d per lb; smoked, 7d; hake, whole, 6d per lb; kippefS, Scotch, per pair, 1/; crayfish, up to 21b, 1/; 211? to 3%1b, lOd; 3&lb to 51b, Bd, over olb, 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 tier dozen; opened, 1/ per dozen; Boz cartons, 2/6 each.

Fruit. Apples,—Delicious, 3d and 4d per lb; Sturmer, 4d per lb; Granny Smith, 5d and 6d per lb; cooking, 4d per lb. Pears; Winter Nelis, 5d and 6d per lb; cooking, 3d per lb. Passion fruit: 1/6 to 2/ per dbzen. Tree tomatoes: 4d to 6d per lb. Island tomatoes: lOd to 1/ per lb. Bananas: sd' to Gd per lb, Island orapges: 5, 6 and 8 for 1/. Australian, navel oranges: 6 and 8 for ]/• Australian mandarins; 8 to 18 for 1/. Local lemons: 1/ to 1/6 per dozen. New Zealand grjpe fruit: 6 and 8 for 1/; Californian grape fruit: 6d each. Californian grapes: White, 8d to 1/ per lb; red, 1/ to 1/8 per lb. Pines: 1/ to 2/ each.

Vegetables.' Potatoes, new, 3d to 5d per lb; Southern, 10 to 121b for 1/; swedes, Id per lb; onions, 51b for 1/; kumaras, 2d per lb; pumpkins, 3d and 4d per lb; beans, hothouse, 2/ per lb; cucumbers, hothouse, lOd to 1/4 each; celery, 2d to lOd per stick; lettuce, 2d and 3d each; cauliflower, 4d to lOd each; cabbage, 2d to 6d each; carrot, parsnip, radish, spinach, turnip, beetroot, leek, l%d to 2d per bunch; marrows, 3d to 6d each; fhubarb, 4d to Sd per bundle; spring onions, lVsd per bunch.