HOUSEWIVES' COLUMN.

Auckland Star, Volume LXII, Issue 96, 24 April 1931, Page 14

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

EGGS ADVANCE 3D PER DOZEN

FRUIT SHOPS CLOSE TO-MORROW,

Saturday being a close holiday housewives require to buy biff supplies, including fruit to carry them over until Monday morning. Most holidays fruit shops are allowed to be open for the convenience of the public but this does not apply to Anzac Day. Supplies of Ssh have again been exceedingly short this week, John Dory firmed in price to 1/2 per lb, and flounders to 1/ per lb, while dabs rose from 3d to lOd per lb. Eggs had a sharp advance in price this week from 2/5 and 2/6 to 3/9 and 2/10 per dozen, and in some cases even higher pi ices are asked. Canadian eggs have now reached this market. The high prise of fresh eggs caused inquiry for preserved, for which 2/3 per dozen is asked. New season's full cream mild cheese is now quoted from 9d to 1/ per lb retail, while special brands are offered at 1/3 to 1/4 per lb. The market is again well supplied with mushrooms, the price ruling from 1/ to 1/G per lb. Sydney grapes are offering at 1/ for coloured, and 1/2 for white. L/ocailygrown outdoor grapes arc now 1/ dcl' lb. Black C'olman, hot-house grown, arc marked 2/ per lb. Lippiatt's late red peach are quoted at 1/6 per dozen and yellow ones are marked at the same rate. Passion fruit ire ;n good supply, selling at from 6d to 8d per dozen. Whole water melons can be sot at 8d to lOd each, and pears as well is apples are selling from 3d to 4d per lb,, but Cox's Orange Pippin still command 5d por lb. Latest quotations are:-— Eggs. Fresh hen eggs, 2/9 to 2/10; preserved, 2/3 per dozen. Bacon and Hams. Bacon, in cuts, Sd to 1/ per lb; rashers 1/2, whole hams 1/ per lb; rashers, 1/6 per lb. Butter and Cheese. Superfine factory butter, 1.4 oer lb cash across the counter. Id extra when booked. First grade, 1/3 per ib; second arade. 1.2 per lb; farmers', 1/1 per lb. Cheese, mild, full cream, 9d to 1/ per lb; medium matured, 1/2 -to 1/4 per lb; extra old port, I/O per lb. . Fish. Schnapper, whole od per lb, trimmed 6d per lb, smoked lOd per lb, skinned fillets lOd per lb; tarakihi, whole 4d, smoked 7d, kippered fillets, 1/1 per lb; trevalli, whole 2d per lb, smoked 6d, John Dorv, 1/2 per lb; mullet. whole 6d, * smoked Od per lb; flounder, 1/ per lb; dabs, lOd per lb; lemon fish, fillets, lid per lo; silver strip, smoked, 7d per lb; hapuka, steaks, 1/ per lb, smoked wings, 8d per lb; moki steaks, 6d per ib; kingtish, steaks, 6d per lb; blue cod, smoked, 1/6 per lb: gurnard, whole, 3d per lb; barracouta, whole, 6d per lb, smoked, 8d per lb: frost fish, whole, 4d per lb; hake,: whole, 6d per lb; kippers, Scotch, \/ per pair; crayfish, up to 21b lOd, 21b to 3%1b. Bd. 3V 2 lb to 51b. 6d. over 51b 2/ epch; smoked roes, 2/ per lb; mussels, fresh, 1/6 per dozen; pickled 1/6 per bottle; rabbits, lOd each, 1/7 per pair; hares, 1/6 each. / Meat. ' (Cash at Shops.) Beef.—Rump steak, 1/ per lb, undercut, 1/2; all beef steak, 6d; skirt steak, 6d; sirloin, 8d; prime ribs, od; prime ribs (boned and rolled), 7d; wing ribs (3 chine bones), 7d; topside (4lb and over), sd; thick flank, sd; bolars, sd; double top rib, sd; chuck rib, 3d; rolled back rib, Gd; corned round, 7d: corned brisket (boned), sd; brisket and flat rib, 3d; thin flank, 2d; gravy beef or shin meat, 3d; minced beef, 4d; tripe, Cd; dripping, sd; suet, 4d; sausages, sd; sausage meat, 4d; whole shins or logs, Id; half shins or legs (thick end), 2d; half shins or legs (knuckle end), Id; ox kidneys. 1/: ox tongues, 7d; ox tails, 6d; whole loins, 7d; whole rumps, lOd. Mutton. —Whole leg, 6d: leg. shank end (61b or under), 7d; hindquarter, 5%d; forequarter, 3%d; shoulder, sd; shank end of forequarter, 4d; necks, sd; loin, 6d; neck and breast, 3V£d; leg and loin chops, 7d; neck chops, 5(1; flaps, 2d; cutlets (trimmed), lOd; side, 3%d; kidneys, 2d each; tongues, 2d: sheep's head (dressed), 6d; sheep's fry. 8d; sheep's brains, 3d Veal. —Fillets, Sd; loins, 6d; shoulder. 4d; cutlets and veal steak, lid; chops, 7tl; foiequarters, 3d: rolled veal, 6d. Pork.—Leg, 9d; loin, 9d; foreloin with blade, 7d; pork chops, lOd; corned hand, 6d; corned belly, 9d; pork sausages, 7d.

Fruit. Apples. Delicious, first grade, 3d; second grade, 2d; Northern Spy, 3d and' 4d per lb; cooking apples, 2d and 3d per lb; cooking pears, 51b for V; Iveilfer pears, 3d per lb; passion fruit, 4d and Gd per dozen; tomatoes, 6d to 8d per lb; hothouse grapes, Greg Colman, No. 1, 1/8 to 2/ per lb; No. 2, 1/2 per lb; bananas, 6d and 7d per lb; local lemons, 1/6 to 2/ ner dozen; Californian grapefruit, 5d each; Sunkist oranges, 5 and 6 for 1/; water melon, 2d per lb; rock melon, 6d to 1/6 each; mushrooms, 1/ to 1/6 per lb; Cape gooseberries, 6d to 8d per lb; Winter Cole pears, 4d per lb; Te Kauwhata grapes, lOd and 1/ per lb, and persimmons, 3d and 4d each. Vegetables. Potatoes, 8 and 10lb for 1/; swedes, Id per lb; pumpkin, lVsd per lb: marrows, 3d to 4d each; onions, 41b for 6d; picklers, 2d per lb; French beans, 3d per lb; green peas, 3d per lb; •cucumbers, 3d to 6d each; celery, 3d to 6d each/ lettuce, 2d and 3d each; cabbage, 6d to 10d each; cauliflower, 6d to 1/; carrot, parsnip, radish, spinach, turnip, beetroot, leek, spring onions, Id and lVfcd per bunch; rhubarb, 3d per bunch; ktimaras, 41b for rid, and citron melons, Id per lb.