HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIII, Issue 77, 1 April 1932, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. CHEAP APPLES AND PEARS. GOOD SUPPLIES OP TOMATOES. Owing to the Easter vacation prices for most lines show little or no change upon the iposition as reported last week. Supplies of oranges came to hand- from Sydney and found ready sale at the auctions. Large Island oranges are offered at 4 and 5 for 1/. Pine large .mandarins from Fiji are marked as high as 3/ per dozen. Taro, also from Fiji, is offered at 2d per lb. Pears still rule low in price, ranging from 2d to 4d per lb, the latter .being the quotation for Louis Bon of Jersey. Some very fine apples are on the market at the present time. Spys are offered at 3d per l'b, the same price being asked for <Jox Orange Pippin. Gravensteinx are marked 51b for 1/3. Bananas are also low in price, ranging from 2d to 3d per lb. Muscat grapes can ibe got at 1/4 per lb, and best hothouse-grown sell from 1/9 to 2/6 per lb according to variety. A fen- strawberries were sent in this week, and the pries asked was 2/ per chip. Figs are more plentiful and can Ije got at 4d per dozen. Bananas are still offered at 2d and 3d per lb. Californian grape fruit sell at (id each, and persimmons at 2d each. Lemons are in good supply and sell at 1/ per dozen. Quotations are as follow:— . . :j »k Eggs. Fresh eggs, hen and duck, 1/10 per dozen. , Bacon and Hams. Bacon, in cuts, 7d to lid per Jb; rashers, 1/2; whole hams, lid per lb; rashers, 1/5 per 11).- • ■ ■ Butter and Cheese. First grade factory butter, .1/2 per lb, cash across the counter, Id extra when booked; second grade, 1/1 per lb. Farmers' butter, lOd per lb. Cheese, mild, full cream,-10d to 1/ per lb; medium matured. 1/2 to 1/3 per lb; extra old port, 1/3 per lb. Meat. (Cash at Shops!)' . Beef.—Rump steak, lid per lb; undercut, 1/2; all beef steak, 6d; skirt steak, Cd; sirloin, 7d; prime ribs, sd; prime ribs (boned and rolled), 7d; wing ribs (3 chine bones),'Cd; topside (41b and over), . 6d; thick flank, sd; bolars, sd; double' top rib, sd; chuck rib, 3d; rolled 'back rib, Cd; 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 legs, Id; half shins or legs (thick'end), 2d; half shins or legs (knuckle end). Id; ox kidneys, 1/; ox tongues, 7d; ox tails, Cd; whole loins, Cd; whole rumps, 9d.

Mutton.—Whole leg, 6d; leg, shank end (61b or under), 7J: hindqtiarter, 5%d; ; forequarter, 3d; shoulder, 4%d; shank.end of forequarter, 4d; necks, sd; loin, 6d; neck and breast, 3d; leg and loin chops,' 7d; neck chops, sd; flaps, 2d; cutlets, (trimmed), lOd; side, 3%d; kidneys, 2d each; tongues, 2d; sheep's head (dressed), 6d; sheep's fry, 6d; sheep's brains, 3d. Veal.—Fillets, Sd; loins, 6d; shoulder, 4d; cutlets and veal steak, lOd; chops, 7d; forequarters. 3d; rolled veal, 6d. Pork.—Leg, 8d; loin, 8d; forelom with blade, 6d; pork chops, ,9d; corned hand, Cd: corned belly,-9d; -pork sausages. _7<l. Lamb.—Leg, lid per lb; loin, 9d; hindquarters, 9d: forequarters, 7d; chops, lid.

Fish. Snapper: Whole, ZVzi. per lb; trimmed, sd; smoked, 8d; skinned fillets, Bd. Terakihi: Whole, 5d and 7d each; smoked, 6d and 8d; kippered fillets, lid. Trevalh: Whole, 3d, 4d. 6d and 8d each; smoked, 4d and Cd. John Dory: Whole, sd; fillets, 9d. Mullet: AVhole, Kaipara, 4d each; .•whole, Auckland, Cd per lb; smoked, Kaipara, 6d each; smoked, Auckland, 8d per lb. Flounder: 6d and Bd. Lemon fish: Fillets, 4d. Silver strip: Smoked, Cd. Hapuka: Steaks* 8d; wings, smoked, 7d. Mold: Steaks, sd; smoked, Cd. Kingfish:' Steaks, sd; smoked, 7d. Cod: Fresh, lOd per lb; smoked, 1/. Gurnard: Whole, each. Barracouta: Whole, 4d; smoked, Cd. Frost fish: Whole, 9d each. Hake: Whole, sd; smoked, 6d. Kippers: Scotch, 1/ per pair. Crayfish: Up to 31b, lOd; 3lb to 51b, 2/ each; over 51b, 2/6 each: Roes: Smoked, 2/; fresh, 1/. Mussels: Fresh, 1/G per dozen; pickled, 1/6 per bottle. Rabbits: 7d each; 3/2 per pair. Cod fillets: Scotch, 1/6 per. lb.

Fruit. Apples: Gravenstein, 2d to 3d per lb; Albany Beauty, 3d; Scarlet Permain, 2d; Cox's Orange Pippin, 3d; cookirig, '2d. Pears: Bon Chretien, 2d to 3d >per lb; Louise Bon Jersey, 3d and 4d. Tomatoes: 2d and 3d per lb; Grapes: Hothouse, 1/6 to 2/6 per lb; Te Kauwhata, 6d. Bananas: 2d to 3d per lb. Oranges: Australian, 6 for 1/; Californian Sunkist, 4 and 5 for 1/; Island, 5 for V- Californian grapefruit. 6d each. Lemons: 1/ per dozen. Watermelon: l%d to 2d per lb. Rock melon: 6d to V.J each.

Vegetables. Potatoes. 10U> for 1/; pumpkin, 41b for Od; kumaras, 2d per lb; marrows, 3d and 4d each; onions, 2d per lb; lettuce, 2d and 3d each; cabbage, 4d to 9d each; cauliflower, 5d to 1/ each; carrot, parsnip, turnip, radish, spinach, ~>eet F leeks, spring onions, IVid per bunch: peas, 4d per lb; scarlet runners or French beans, 2d per lb; rhubarb, 3d per bunch; celery, 2i\ to Cd per head; citron melon*, Id per lb; sweet corn, per head.