HOUSEWIVES' COLUMN.

Auckland Star, Volume LXII, Issue 37, 13 February 1931, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. EGGS AGAIN ADVANCE. BIG SUPPLIES OF FRUIT. MOST FISH SCARCE. A further advance ling taken place in the price of eggs. Duck eggs are getting in short supply and tlie price for them as well as hens is now 1/10 up to 2/ per dozen. Supplies of schnapper from the Bay of Plenty have been good. Flounders are also fairly plentiful, hut all other varieties of fish continue extremely scarce. Tomatoes are now coming in freely, outdoor grown being now offered at 4d per lb. . Fine large smooth tomatoes command 6d per lb. Some fine peaches are now on the market, extra choice dessert being marked as high as 2/6 per dozen. Other peaches sell from 1/ to 1/6 per dozen. Apricots rule from 5d to 8d per lb according to size and quality. Nectarines are offered at from Od to 8d per lb and for Purple King Plums 8d is asked, while Sateumas can be got at 6d per lb; English greengages are marked 1/ per lb, and strawberries rule from 1/ to 1/4 per.chip. Other varieties of Japanese plums, sell at 3d to 4d per lb. Blackberries are offered at 9d per chip, raspberries at 1/. Japanese mandarins are now offering. Williams' Bon Chretien pears are now in good supply and sell at from 3d to 4d per lb. Fair quantities of cucumbers are being sent in, the retail price being 3d to. 4d each. Mushrooms can be got at from 1/ to 2/ per Lb. Latest quotations are:— Eggs. /v Fresh hen and duck eggs, 1/10 to 2/ per dozen. Bacon and Hams. Bacon, in cn'.s. 8d to 1/3 per !b; rashers, 1/3 per lb; hams, whole, 1/1 to 1/2 per, lb; rashers, 1/7 to 1/8 per lb. Butter and Cheese. Superfine factory butter, 1/3 per lb cash across the cdunter, Id extra when booked. First grade, 1/2 per lb; farmers', 1/1 per lb. Ghefese, frtild, 1/ to 1/3 per lb; mediurii matured, 1/4 per lb; extra old port, 1/6 per lb. Fisn. Schnapper, whole 5d per lb, trimmed Od (>6r lb, smoked lOd per lb; taraki.hi, whole 4d, smoked 7d, kippered fillets, I,' per lb; trevalli, whole 2d per lb, smoked'Od; John Dory, whole 8d per lb, fillets 1/ per lb; mullet, whole 6d, smoked 9d per lb; flounder, 1/ per lb; dabs, lOd per lb; lemoii fish,, fillets, Od per lb; silver strip; sm6kedj : ;7d per lb; hapuka, steaks; 1/ per lb, smoked wih#s, 8d per lb; moki steaks, 6d per lb; kiflgfish, steaks, 6d per lb; blue cod, smoked, 1/6 per lb; gurnard, whole, 3d per lb; barracouta, whole, Od per lb, sttidked, 8d per lb; frost fish, whole,, 4d per lb; hake, whole, 6d per lb; kippers, Scotch, 1/ per pair; crayfish, up to 21b lOd, 21b to 3y 2 lb, Sd. 3%1b to 51b, 6d. over 51b 2/ each; smoked roes, 2/0 per lb; mussels, fresh, 1/0 per dozen; pickled 1/0 per bottle; rabbits, 1/11 per pair; hares, 1/6 each. ' : , Meat. (CaSli at Shops.) Be6f.—;Runip steak, 1/1 per lb; undercut', 1/3; beef steak, 7d; skirt stekk, 7d; sirloin, B\4d; ■ prime ribs, Od; prime ribs i / • ■' : :r-■?>

(boned and rolled), 8d; wing ribs, topside (41b and over), 6d; thick flank, 6d; bolars, _7d; gravy beef or shin meat, 4d; minced meat, 4d; suet, sd; tripe, 6d; di'ippinj?, sd; sausages, 6d; sausage meat, sd; whole ©bins or legs, 2d; half shins or legs (thick end), 3d; half shins or legs (knuckle end), 2d; ox kidneys, 1/; ox tongues, 9d; ox tails, Bd. Veal —Fillets, 9d; loins, 7d; shoulder, sd; chops, 8d; forequarters, 4d; rolled veal, 7d. " - . Mutton.—Whole 16g,'6%d; leg shank end (61b or under), 8d; hindquarter, GVad; forequarter, 3%d; shoulder, sVsd~, shank end of forequarter, 4%d; necks, sd; loin, 7d; n6ck and breast, 4d; n6ek chops, 6d; flaps, 2d; side, 4d; tOhgu66, 2d. - - . Latirb»—ForeqUarterfi, 7d; hindquarters, lOd; leg, lid; loin, lOd and chops, 1/ per Pork. —Leg, lid; I6in, lid; fore-loin with" •blade, 9d; pork chops, 1/; corned hand, 8d; corned belly, 10d; pork sausages, bd per lb. Fruit. Gravenstein (coloured), 4d..t06d per lb; Canadian apples, 6 to 10 for 1/; Bon Chretien peal's, 4d per lb; plufris, dessert, 4d to 8d per lb; stewing, 3d 4 per lo; apricots, 4d to 8d p6r lb; cooking, 4d per lb; desseft, 6d .pel 1 lb; passion fruit, 1/ per dozen; outdoor t6mat6es, 3d and 4d per lb; hothouse grapes, 1/ to 1/6 per lb; bananas, 5d and 6d per lb; Australian Valencia oranges, 5 and 6 for I/; local lemons, 1/ to l'/6 per dOzeh; Californian grape fruit, 6d each; peachy, dessert, 1/ to 2/ per dozen; cooking, 6d to 1/ per dozen; raspberries, 1/ per lb; Sydney pine 6, 1/ to 1/6 each; water melon, 2d per lb; tiiushroonis, 1/ per lb. Vegetables. Potatoes, 8 and 101b for 1/j swedes, 41b for 6d; pumpkin, '2d per lb; marrows, 3d to 6d each; onions; 2d per lb; French beans, 2d per lb; Scarlet Runner beans, 3d and 4d per lb; green peas, 4d and od per lb; cucumbers; 3d and 4d each; celery, 3d to 6d each; lettuce, 2d and 3d each; cabbage, 2d to 6d each; carrot, parsnip, radish; spinach, turnip, beetroot, leek, spring onions, l%d and 2d per bunch; and rhubarb, 3d p6r bunch.