HOUSEWIVES' COLUMN.

Auckland Star, Volume LXII, Issue 143, 19 June 1931, Page 10

HOUSEWIVES' COLUMN.

WfeEK-EWD PRICES IN SHOPS. SHARP DROP IN EGGS. SEVENPENCE PER DOZEN. ORANGES IX HEAVY SUPPLY The most noticeable feature in the price of household commodities this week is the sharp decline that has taken place in the price of-eggs.', • L.ast Friday the pri:e of fresh hen eggs was 2/9 to 2/10 per dozen, but to-day the selling rate retail, w.is 2/3 per dozen. This is over 1/ ner dozen lower than the quotation in Juno last vear. On the 20th of that month in 3930 fresh hen e.igs were 3/ to 3'4 per doze.n retail, and it was not until the 27th that the price dropped to 2 '6 to 2/8 per dozen. Orang«3 from Pitcairn Island arriyod b'v the Ruahine and .proved of fine quality. The Islanders are Seventh Day Adisentista and consequently their day of rest is on the Saturday, The Corinthic called on Saturday .but though the cases of oranges were packed ready for shipment the Islanders nreferred to let the steamer go without their nroduce rather than break the Sabbath by bringing it off._ Fortunately the Ruahine arrived in time to lirine along the shipment in good condition. The Hikurangi is expected to arrive early next we»k with pineapples, banams, etc.', from Norfolk Island. Tomatoes ifl-owni in the Islands are now offennn retail in Auckland at 8d per lb nnd locally-grown/ command 10d. Fuither shipments of crapes came to hand thi? week from Sydney. Apples are very plentiful, really fine fruit of well-known varieties selling at 3d to 4d per lb. New Zealand grape fruit are marked 2/ per dozen, and fine, largo navel oranges can be got , at the same price. ' Pitcairn rranges sell from to 2'6 per dozen according to size, and otner Tsland-grown oranges rule from 1/6 to 2/ per dozen. Mandarins sell at 1/ per dozen-. Pears are not 60 plentiful, but |jri«es still rule low. Supplies of fish are still on the short side, as the weather has been boisterous. To-day's quotations are:— Eggs. Fresh hen" eggs, 2/3 per dozen: duck eggs, 2/2. ' . Bacon and Hams. Bacon, in cuts, 8d to 1/ per lb; rashers, 1/2; whole hams, 1/ per lb: rashere. 1/C per lb. Butter and Cheese. First grade, factory butter, 1/4 per lb cash across the counter Id extra when booked; second grade, 1/.T per lb; farmers , 1/2 per lb. Cheese, mikl. full cream, Od to 1/ per lb; medium matured, 1/2 to 1/4 per lb; extra old port. 1/6 per lb. Meat, (Cash at Shops.) Beef.—Rump steak,' 1/, per lb; undercut, 1/2; all beef steak, 6d; skirt• steiis, 6d; sirloin. 8d: prime ribs, sd; prime ribs (boned and rolled). 7d; wing ribs (3 chine ■bones). 7d; topside (41b and over), sd; thick flank, od; bolars, sd; double top rib, sd; chuck rib, 3d; rolled back rib, 6d; corned round, 7d; corned briafcft (boned/). sd; brisket and flat rvb, 3d; thin flank, 2d; gravy beef or shin meat, 3(1: minced beef, 4d; tripe; 6d; dripping sd: suet 4d; sausages, sd: sausage meat, 4d; whole shins or legs. Id; half shins or legs (thick end), 2d; half shins or legs (kninkle end) Id: ox kidnevs. 1/; ox tongues, <ia; ox tails, 6d; whole loins, 7d; whole rumps,. Mutton.—Whole 'leg, 6d; leg. shank er.d (61b or under), 7d; hindquarter, .otod: forequarter. 3%d: sho'ilder, 3d: sba" , - '•a of forequarter, 4d: necks, sd; lorn, 6d; nock and breaet, SVzd; lee and loin chops, 7d; neck chops, 5d- flaps. 2d; cutlets, (trimmed), IOd; side, 3%d;' kidneys. 2d each; tongues, 2d; sheep s. head (dressed). 6d; sheep's fry, 8d; sheep.s brains, 3d. . . , , .. ■• Veal.—Fillets, 8d; loins, 6d; shoulder, 4d; cutlets and veal steak, lid: chops, 7d; forequarters, 3d; rolled veal. 6d. ' Pork—Leg. 9d; loin, 9d; fore:Oin with blade, 7d; pork chops, IOd; coined hand, 6d; corned belly, 9d; pork sausages, 7d " Fish. Schnapper, whole 6d per lb, trimmed 8d per lb, smoked lOd per lb, skinned fillets lOd per lb; tarakihi, whole 4d, smoked 7d, kippered fillets VI per • lb; trevaLi, whole 3d per lb, smoked 6d; John Dory, whole Bd, fillets 1/2 per \b; mullet, whole 6d, smoked lOd per lb; flounder, 1/2 per lb, dabs lOd per lb; lemon fish. 6d per lb; silver strip, smoked, 8d per lb; hapuka, steaks 1/ per lb, smoked wings 8d per lb; moki steaks, 6d per lb; kirigfish, steaks, 6d per lb; blue cod, smoked, 1/6 per lb; gurnard, whole, 3d per lb; barraoouta, whole, 6d per lb, smoked, 8d per lb; frost fish, whole, 6d per lb; hake, whole, 6d per lb; kippera, Scotch, 1/ per pair; crayfish, up to 21b lOd, 21b to 3%1b Bd, 3%ib to 51b 6d, over 51b 2/ each; smoked roes 2/ per lb; mussels, fresh, 1/6 per dozen, pickled, 1/6 per bottle; rabbits, lOd each, 1/7 per pair; hares, l;/6 each. Fruit. Apples: Delicious, 3d and 4d per lb: Jonathan, 3d and 4d per lb; Stunners, 3d and 4d per lb; Winesap, 3d and 4d per lb; ."cooking apples, 3d and 4d per lb; Winter Cole pears, 4d and 5d per lb; cooking pears, 4d per lb; passion fruit, 8d to lOd per dozen; tomatoes, Island. 8d per lb; hothouse, lOd to 1/2 per lb; Gres. Colnian, 3/ to 3/6 per lb; Australian grapes, lOd to 1/ per lb; bananas, 4d and 5d per lb; local lemons, 1/ to 1/6 per dozen: Cook Island oranges, 6, 8 and 10 for 1/; Sydney pines, 1/6 to, 2/6 each; Australian navels, 6, 8 and 10 for 1/; mandarine, 9d to l/G-per dozen. Vegetables. Potatoes, 10 and 121b for 1/; swedes, lV4d per lb; pumpkin, lVkd and 2d per lb: marrows, 4d to 8d each; beans, 1/ per lb; onions, 2d and 2%d per lb; cucumbers, 6d to 8d each; celery, 3d to 8d each; lettuce, 2d to 4d each; cabbage, 4d to 8d each; cauliflower, 4d to 1/ each; carrot, parsnip, radish, spinach', turnip, beetroot, leeks, spring onions, -'XMd per bunch; Brussel sprouts,- 8d per lb, and rhubarb, od per bunch.