HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIII, Issue 136, 10 June 1932, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS EGGS MUCH CHEAPER. APPLES ONE PENNY EACH. FIXE QUEENSLAND PINES.

A sliari) drop took place in the price of eggs this week. First grade lien eggs are now quoted 2/3 to 2/4 per dozen, as compared with 2/0> .mid 2/7 last Friday. Duck eggs eased a little, being offered at 2/ to 2/2 per dozen. Seme fine large Delicious apples packed for export were placed on the local market and arc marked "one shilling per dozen.' . Granny Smith apples sell at 3fb and 41b for ]/, and the same price is asked for Jupp Russet. Sonic line Australian grapefruit came to "hand, and are selling at three for J/. Oranges are easier in price this week, ranging from 1/ to 2/ per dozen. Australian white grapes can bo got at from 8d to 10d per lb, according to quality. Hothouse tomatoes also sell from 8d to 10d per lb, and French beans, hot-house-grown, are obtainable at 10d per lb. A lot of Queensland pines are offering, prices ruling from 6d for small ones to 1/6 for large. Lemons are in good supply at 1/ per dozen. Vegetables came forward in fair quantities. Already some new potatoes arc ofi'eriii!? at 3d per lb, but naturally the tubers are small at this time of the year. Old potatoes are not in such good supply, and consequently were a little dearer in price. A shipment of Southern potatoes ha;*, however, arrived, which replenished stocks. Fine cabbage and celery sold at fair prices. Quotations are as follow: — Eggs. Fresh- lien eggs, 2/3 to 2/4 per dozen; duck eggs, 2/ to 2/2 per dozen. Bacon and Hams. Bacon, in cuts, CVfcd to 10d per lb; rashers. Od to 1/; whole hams, lid per lb; rashers, 1/ per lb. Butter and Cheese. First grade factory butter, 1/ per lb, cash across the counter. Id extra when booked; second grade, lid per lb. Farmers' butter, 10u per lb. Chepse, mild, full cream, 10d to 1/ per lb; medium matured, 1/2 to 1/3 per lb.

Meat (Cash at Shops.) Beef.—Rump steak, 10d per lb; undercut, 1/1; all beef steak, sd; skirt steak. 5(1; sirloin, 7d; prime ribs, sd; prime ribs (boned and rolled), 7d; wins ribs (3 chine bones). Gd; topside (41b and over), 4V2d; thick flank. 4 ] /6d; bolars, 4%d; double top rib, sd; chuck rib, 3d; rolled back rib, 6d; corned round, GVid; corned brisket (boned), 4%d; brisket and flat rib, 3d; thin flank, 2d; gravy beef or shin moat. 3d; minced beef, 4d; tripe, (id; 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, Cd; whole rumps, Sd. Mutton.—Whole leg, 6d; leg, shank end (Gib or under), 7d; hindquarter, 5%d; forequartcr, 3d; shoulder, 4Vid; shank end of forcqiiarler, 4d: necks, sd; loin, Cd; neck and breast, 3d; leg and loin chops. 7d; neck chops, sd; flaps, 2d; cutlets (trimmed), 10d; side, S'/id; kidneys, 2d each; tongues, 2d: slieep's liead (dressed). Gel; sheep's fry, Gd; sheep's brains, 3d. Veal.—Fillets, 7d; loins, Cd; shoulder, 4d; cutlets and veal steak, Sd; chops, Cd; forcquarters, 3d; rolled veal, Gd. Pork.—Leg, Sd; loin, 8d; foreloin with blade, Gd; pork chops, Od; corned hand, Gd; corned belly, 9d; pork sausages, 7d. Lamb.—Leg, lid )>cr 11); loin, 9d; liindquartcrs, 9d; forequarters, 7d; chops, lid. Fish. Snapper: Whole, & l M ]>er lb; trimmed. 3d; smoked. Sd; skinned fillets, Sd. Tara-j kihi: Whole, 5d and 7d cac-h; smoked, Gd i and Sd; kippered fillets, lid. Trcvalli: !

Whole, 3d. 4d, 6d and 8d each; smoked, id and Gd. John Dory: Whole, sd: fillets, 9d. Mullet: Whole, Kaipara, 4d each; whole, Auckland, 0d per lb; smoked. Knir para, Cd each; smoked, Auckland, Sd per lb. Flounder: 0d and Sd. Lemon fish: Fillets, 4d. Silver strip: Smoked. 6d. Hapuka; Steaks. Sd; wings, emoked, 7d. Mold: Steaks, sd; smoked. 6d. Kingfiah: Steaks, 3d; smoked, 7d. Cod: Fresh. 10d per lb; smoked, ]/. Gurnard: Whole, l%d each. Barraeouta: Whole, 4d; smoked. Gd. Frost fish: Whole, 9d each. Hake: Whole, 0d; smoked, fcd. Kippers: Scotch, 1/ per pair. Crayfish: Up to 31b, J Od; 31b to slb, 2/ each; over 51b, 2/6 each. Roes: Smoked, 2/; fresh, 1/. Mussels: Fresh, 1/(5 per dozen; pickled. 1/0 per bottle. TCabbits: 7d each: 1/2 per pair. Cod fillets: Scotch, 1/6 per lb. Oysters: Large bottle, 2/ to 2/3; small, 1/3.

Fruit. Apples: Dessert, 3d to 4d per lb; cooking, 2d. Pears: 2d to 4d per lb. Tomatoes: Hothouse, Brt to ]Qd per lb. Grapes: Hothouse, 1/6 to 2/ per lb; Australian white grapes, 8d to 10d per lb. Bananas: 3d per lb. Oranges: Australian, 6 for 1/; Californian Sunkist, 4 and 5 for 1/; Island. 5 and 8 for ]/• Island mandarins: 2/ per dozen. Californian grapefruit: 5d to Gd each. New Zealand grapefruit, 2d each. Lemons: 1/ per dozen. Figs: 4d per dozen. Capo gooseberries: 6d per lb. Tree tomatoes: Gd per lb. Vegetables. Potatoes, Sib to 101b for V; pumpkin, Id to l'/sd per lb; kumaras, 2d per lb; onions, 2d per II); lettuce, 2d find Bel each; cabbage, 3d to (id each; cauliflower, 6d to 10d each; carrot, parsnip, turnip, radish, spinach, beet. kcks. spring onions, lV&d per bunch; French hothouse, 10d per lb; rhubarb, 2d to 6d per bunch; celery, 2d to 6d per head; citron melons, Id per lb.