HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIII, Issue 160, 8 July 1932, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. EGGS DECLINE AGAIN. PINES A CHEAP LINE. BIG SUPPLIES OF FRUIT. A further decline took place in the price of eggs this week, quotations being 1/4 to 1/5 per dozen. . Butter, cheese, hams and bacon rule at last week's prices. Supplies of fruit are heavy, and for many lines prices are low. Oranges and mandarins are in heavy supply. Extra lino navel oranges are quoted 2/ per dozen, but smaller can be got at 1/6 per dozen, and mandarins are selling at 1/ per dozen, while smaller size are offered as low as 10 for 1/. Island oranges sell at 1/ per dozen. Lemons are in big supply and can be got at from 8d to 1/ per dozen. Pines and bananas arrived from Fiji this week. The former are offered as low as 6d to 9d each. Ripe bananas are worth 2d to 3d per lb. Fine Granny Smith apples are selling at 3d per lb. A few pawpaw fruit are marked Gd each. Hothouse tomatoes still scl.i at 1/ per lb. XcM' potatoes are more plentiful this week and sell at from 3d to 4d per lb. Some very fine heads of celery were offered this week at 8d to 9d per head, smaller being obtainable at 4d to Gd per head. Runner beans, hothouse grown,- sell at 1/ per lb. Fine large broccoli are marked 3d to 4d each. Cauliflower axe in short supply this week and the prices range from 6d to 10d each. Brussels sprouts are selling at Gd per lb. Quotations are as follow:— Eggs. Fresh hen and duck eggs, 1/4 to 1/5 per dozen. Bacon and Hams. Bacon, in cuts, GV&d to 10d per lb; rashers, 9d 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, 10it per lb. Cheese, mild, full cream, 10d to 1/ per lb; medium matured, l/ 2 to 1/3 per lb. Meat (Cash at Shops.) Beef. —Rump steak, 10d per lb; undercut, 1/1; all beef steak, Sα; skirt steak. sd; sirloin, 7d; prime ribs, sd; prime ribs (boned and rolled), 7d; wing ribs (3 chine bones), Gd; topside (41b and over), 4V6d; thick flank, 4V 2 d; bolars, 4'M; double top rib, 6d; chuck rib, 3d; rolled back rib, Gd; corned round. OVad; coined brisket (boned), 4M:d; brisket and flat rib, 3d; thin flank, 2d; gravy beef or shin meat, 3d; minced beef, 4d; tripe, Cd; dripping, 3d; 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, Gd; whole ioins, Gd; whole rumps, Bd. Mutton. —Whole leg, 6d; leg, shank end (Gib or under), 7d; hindquarter, sV£d; forequartcr, 3d; shoulder, 4Vfid; shank end of forequarter, 4d; necks, sdj loin, Gd; neck and breast, 3d; leg and loin chops, 7d; neck chops, sd; flaps, 2d; cutlets (trimmed), 10d; side, 3Vid; kidneys, 2d each: tongues, 2d; sheep's head (dressed). Gd; sheep's fry, Gd; sheep's brains, 3d. Veal.—Fillets, 7d; loins, sd; shoulder, 4d; cutlets and veal steak, 8d; chops, Gd; forequarters, 3a; rolled veal, Gd. Pork.—Log, 7d; loin, 7d;.foreloin with blade, sd; pork chops, 8d; corned hand, od; corned bell}', Sd; pork sausages, 7d. Lamb.—Leg, lid per lb; loin, 9d; hindquarters, *d; forequarters, 7d; chops, lid. Fish. Snapper: Whole, 4Vsd per lb; trimmed, sd; smoked, 8d; skinned fillets, Bd. Tarakihi: Whole, 5d and 7d each; smoked, Gd and 8d; kippered fillets, lid. Trevalli: Whole, 3d, 4d, Oil and Sd each; smoked, 4d and 6d. John Dory: Whole, sd; fillets, Dd. Mullet: Whole, Kaipara, 4d each; whole, Auckland, Gd per lb; smoked, Kaipara, 6d each; smoked, Auckland, 8d per lb. Flounder: Gd and Bd. Lemon fish: Fillets, 4d. Silver strip: Smoked, Gd. Hapuka; Steaks, 8d; wings, smoked, 7d. Mold: Steaks, sd; smoked, Gd. Kingfish: Steaks, sd; smoked, 7d. Cod: Fresh. 10d per lb; biuoked, 1/. Gurnard: Whole, IVid each. Barracouta: Whole, 4d; smoked, Gd. Frost fish: Whole, fld each. Hake: Whole, s<l; smoked, Cd. Kippers: Scotch, 1/ per pair. Crayfish: Up to 31b, 10d: 31b to 51b, 2/ each; over 51b, 2/6 each. Rocs: Smoked, 2/; fresh, 1/. Mussels: Fresh, 1/6 per dozen; pickled, 1/6 per bottle. Rabbits: 7cl 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 3d per lb. Tomatoes: Island. 8d per lb; hothouse, 1/. Grapes: Hothouse. 2/0 per lb; Australian, white, 10d per lb. Bananas: 2d to 3d per lb. Oranges: Mangaia Island, I/O per dozen; Poormau, 1/6 per dozen; Australian, 8 for 1/; Californian, 5 for 1/; Island oranges, 8 to 10 for 1/. Mandarins: Gd to 1/ per dozen. Californian grapefruit, 5d each. Lemons: 8d to 1/ per dozen. Cape gooseberries: 4d per lb. Tree tomatoes: Gd per lb. California/!! new season's apricots and plums: 10d to 1/ per lb. Vegetables. Potatoes, 81b to -101b for 1/; pumpkins, Id to l%d per lb; kumaras, 2d per lb; onions, 2d per lb; lettuce, 2d and 3d each; cabbage, 3d to Gd each; cauliflower, Gd to 10d each; carrot, parsnip, 'turnip, radish, spinach, beet, leeks, spring onions, lMsd per bunch: French beans, hothouse, 1/ per lb; rhubarb, 2d to 6d per bunch; celery, 3d to Gd per head; extra choice, Sd to Od; citron melons, Id per lb; Brussels sprouts, Od per lb.