HOUSEWIVES' COLUMN.

Auckland Star, Volume LXII, Issue 215, 11 September 1931, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

EGGS STILL CHEAP. FISH IN SHORT SUPPLY. Eggs now rule at 1/1 per dozen, a low figure for this time of the year. Supplies of eggs are fairly plentiful. On account of the boisterous weather catches of fish have beep, smaller this week, supplies all round being on the short side. Retail prices are, however, unaltered. Large quantities of fine apples are being sent in and prices are reasonable. Fine Sturmers from Hawke's Bay are offered at 4d per lb, while Delicious can be got at a penny under that price. Some fine Pigeonette and also Granny Smith are offered .at 4d per lb. Californian new season's plums can now'be ■bought-at from 6d to 8d per lb, and Island tomatoes sell at 6d per lb. Grapes are offered at 1/ to 1/2 per lb, pines from 1/ to 1/3 each. Oranges and mandarins are in good supply, the latter fruit being still low in price, but the market for these lines shows a firming tendency. . Green peas came- to hand; by the Maunganui, and are marked 1/ per lb. A few hothouse-grown runner beans are ,also being, offered. Cucumbers are selling at 8d to 9d each. Cauliflowers have finned in price, being now 8d to 1/3 each, according to .'size. Australian ' pumpkin, ex the Maunganui, is. offered at 3d per lb. Quotations to-day are as. follow:— Eggs. Fresh hen eggs, 1/1 per dozen; duck eggs, 1/ per dozen. . Bacon and Hams. Bacon, in cuts, 8d to 1/ per lb; rashers, 1/2; whole hams, 1/ per lb; rashers, 1/5 per lb. Butter and Cheese. First grade factory butter, 1/3 per lb, cash across the counter, Id extra when booked; second grade, 1/2 per lb. Cheese, mild, full cream, 9d to 1/ per lb; mediuir I matured, 1/2 to 1/4 per lb; extra old port, 1/6 per lb. „ Meat. (Cash at Shops.) Beef.— Ruinp steak, I.' per lb; undercut, 1/2; all beef steak, 6d; skirt steak, 6d; sirloin; 8d; prime ribs, sd; prime ribs (boned and rolled), 7d; wins? ribs (3 chine bones), 7d; topside (41b and over), sd; thick flank, sd; bolars, sd; double top rib, sd; chuck rib, 3d; rolled back rib, 6d; 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, 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 (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, SJAd;5 J Ad; forequarter, ehoulder, sd; shank end o£ forequarter, id; necks, sd; loin, 6d: neck and breast, leg and loin chops, 7d; neck chops, sd; flaps, 2d; cutlete (trimmed), 30d; side, 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; forequartere. 3d; rolled veal, 6d. Pork—Leg, 9d; loin, 9d; foreloiu with blade, 7d; pork chops. IOd; corned hand.' Gd; corned belly. 9d; oork sausages, 7d.

Fish. Snapper, whole £d per lb, trimmed 8d per Ib, smoked 8d per lb,. skinned fillets lOd per lb; tarakihi, whole 4d, smoked 7d, kippered fillets 1/1 per lb; trevalli, whole 3d per lb, smoked 6d; John Dory, whole Bd, fillets 1/2 pei lb; mullet, whole 6d, smoked lOd per lb; flounder. 8d per !b: dabs, 9d per lb; lemon fish, 6d per lb; silver strip, smoked 8d per lb; hapuka, steaks, lOd per lb, smoked wings 8d per lb; moki, steaks 4d per lb, smoked 6d; kinp;fieh, steaks 4d per lb, smoked 6d; blue cod, smoked, 1/3 per lb; gurnard, whole 3d per lb; barraeouta, whole 4d per lb. smoked 6d per lb; frost fish, whole, 4d per lb; hake, whole, Cd per lb, hake kippers, l/.per lb; Scotch kippere, 1/ per pair; crayfish, up to 21b lOd, 21b to 3y2lb Bd, BVzlb to 51b 6d, over 51b 2/ each; smoked roes, 2/ per lb; mussels, fresn, 1/6 per dozen, pickled, 1/6 per bottle; oysters* in shell, 6d per dozen; toheroaa 1/ per dozen; whitebait, 6d, per glass; rabbits, 9d each. 1/6 per pair; hares, 1/0 each.

Fruit. . Apples.—Delicious; -3d and 4d per lb, Sturmer, 3d and 4d per lb; Granny Smith, 4d per lb; cooking apples, Munroe, 3d and 4d per lb; Winter Nelis pears, 4d per lb; cooking pears, 4d per lb; passion fruit, Sydney, 1/. to 1/6 per dozen; Island tomatoes, 8d per lb; hothouse tomatoes, 1/ to 1/4 per lb; Californian red and white Malaga grapes, 1/ to 1/4 per lb; Californian plums, 8d and 9d per lb; bananas, Fiji, 4d per Ib; Norfolk, 3d per lb; Cook Island oranges, 6 and 8 for 1/; Poorman oranges, 12 to 18 for 1/; local lemons, 1/ to 1/6 per dozen; Sydney pines, 1/ to 2/6 each; Australian navels, 6 and 8 for 1/; Australian mandarins, 8d to 1/6 per dozen.

Vegetables. Potatoes, Southern, 121b and 141b for ]/■; Red Dakota.. 101b nf.A 121b for 1/; new, 3d and 4d per lb; swedes, l%d per lb; pumpkin, 2d to 3d per lb; marrow, 4d to 8d each; kumaras, 3d per lb; onions, Australian, IY2A per lb; onions, local, 2%d per lb; Californian, 3d per lb; celery, 4d to 10d per stick; 6d each; rhubarb, 5d per bunch; lettuce, 2d to 4d each; cabbage, 6d to 10d each; cauliflower, 6d to 1/ each; carrot, parsnip, turnip, radish, beetroot, leeks, spring onions, l%d per bunch; spinach, 2d per bunch; taros, 51b for 1/; Brussel. sprouts, 6d per lb.