HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIII, Issue 178, 29 July 1932, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. EGGS MAINTAIN THE ADVANCE. MANDARINS A CHEAP LINE. The price of eggs did not alter this week, the rise noted at last report being, however, maintained. The market is well s supplied with fruit, oranges, mandarins h and lemons, ruling low in price owing to lv heavy arrivals. Small mandarins are ■ offered as low as 24 for one shilling, while larger fruit sell at 8d to 1/ per dozen. Ie Island oranges sell at 1/6 per dozen, and n Sydney navels from. 1/6 to 2/ per dozen. d Locally-grown lemons are plentiful. Poor--0 man oranges are quoted from 8d to 1/ per 1, dozen this week. Fine large Queensland Sj pines can be got at from 1/ to 1/6 each. J Californian plums and apricots are marked * 1/4 to 1/6 per lb. j New potatoes still sell at 3d per lb. Fine .' large kuma'ras are offered at l%d per lb, large quantities having come forward from lr Tauranga. Island tomatoes are selling at 8d per lb. Fine celery is offered at from p 6d to Bcl per head. Green peas from Sydney can be got at 1/ per lb. Quotations are as follow:— Eggs. Fresh hen and duck eggs, 1/5 to 1/6 per dozen. a Bacon and Hams, ie Bacon, in cuts, 6%d to 10d per lb; .(, rashers, 9d to 1/; whole hams, lid per j lb; rashers, 1/ per lb. Butter and Cheese. i. First grade factory butter, 1/1 per lb, n cash across the counter, Id extra when ,f booked; second grade, 1/ per lb. FarL . mers , butter, lid per lb. Cheeee, mild, full cream, 10d to 1/ per lb; medium matured, l/ 2 to 1/3 per lb. n Meat (Cash at Shops.) n Beef. —Rump steak, 10d per lb; under- .- cut, 1/1; all beef steak, sd; skirt steak, ,_ sd; sirloin, 7d; prime ribs, sd; prime ribs _ (boned and rolled), 7d; wiijg ribs (3 chine bones), 6d; topside (41b and over). 4%d; " thick flank, 4%d; bolars, 4%d; double top " rib, sd; chuck rib, 3d; rolled back rib, 1 6d; corned round, 6V£d; corned brisket f (boned), 4%d; brisket and flat rib, 3d; ;. thin flank, 2d; gravy beef or shin meat. s 3d; minced beef, 4d; tripe, 6d; dripping, .. sd; suet, 4d; sausages, sd; sausage meat, 4d; whole ehins or legs, d; half shins or legs (thick end), 2d; half shins or legs e (knuckle end), Id; ox kidneys, 1/; ox 0 tongues, 7d; ox tails, 6d; whole loins, 6d; - whole rumps, Bd. e Mutton.—Whole leg, 6d; leg, shank end 1 (61b or under), 7d; hindquarter, 5%d; s forequarter, 3d; shoulder, 4%c1; shank end Y of forequarter, 4d; necks, sd; loin, 6d; j neck and breast, 3d; leg and loin chops. t 7d; neck chops, sd; flaps, 2d; cutlets 1 (trimmed), 10d; side, 3%d; kidneys, 2d each; tongues, 2d; sheep's head (dressed). '■ 6d; sheep's fry, 6d; sheep's brains, 3d. 7 Veal.—Fillets, 7d; loins, Sα; shoulder, J 4d; cutlets and veal steak, 8d; chops, 6d; l forequarters, 3d; rolled veal. 6d. 5 Pork.—Leg, 7d; loin. 7d; foreloln with 1 blade, sd; pork chops, 8d; corued hand, , sd; corned belly, 8d; pork sausages, 7d. \ Lamb.—Leg, Jld per lb; loin. 9d; hind- - quarters, 9d; forequarters, 7d; chops, lid. 1 Fish. » Snapper: Whole, 4%d per lb; trimmed. sd; smoked, 8d; skinned fillets, Bd. Taral kihi: Whole, 5d and 7d each; smoked, 6d ' and 8d; kippered fillets, lid. Trevalli: } Whole, 3d, 4d, Cd and 8d each; smoked, 1 4(1 and 6d. John Dory: Whole, sd; fillets, 5 9d. Mullet: Whole, Kaipara, 4d each; i whole, Auckland, 6d per lb; smoked, Kaii para, 6d each; smoked, Auckland, 8d per , lb. Flounder: 6d and Sd. Lemon fish: , Fillets, 4d. Silver strip: Smoked, 6d. ' Hapuka; Steaks, 8d; wings, smoked, 7d. ' Moki: Steaks, Sd; smoked, (3d. Kingfish: Steaks, sd; smoked, 7d. Cod: Fresh, 10d '• per lb; smoked, 1/. Gurnard: Whole, V&d each. Barracouta: Whole, 4d; , smoked, 6d. Frost fish: Whole, 9d each. Hake: Whole, ud; smoked. Cd. Kippers: Scotch, 1/ per pair. Crayfish: Up to 31b. ' 10d; 31b to 51b, 2/ each; over 51b, 2/6 ' each. Roes: Smoked, 2/; fresh, 1/. Mussels: Fresh, 1/6 per dozen; pickled, 1/6 per bottle. Rabbits: 7d each; 1/2 per pair. Cod fillets: Scotch, 1/6 per lb. Oysters: Large bottle, 2/ to 2/3; small, 1/3. i 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, 2/6 per lb. Bananas: 2d to 3d per lb. Oranges: Poorman, Btl to 1/ per dozen; Australian, 8 for 1/; Californian, 5 for 1/; Island oranges, 8 to 10 for 1/. Mandarins: (id to 1/ per dozen. Californian grapefruit, 5d each. Lemons: 6d to 1/ per dozen. Tree tomatoes: 5d per lb. Californian new season's ajrvicots, 1/6 per lb. Californian plums: 1/4 to 1/0 P er lb. Queensland pines: 1/ to 1/3 each. Guavas: 4d per lb. Vegetables. Potatoes, 101b for 1/; pumpkins, Id to lMsd per lb; kumaras, VAd to 2d per lb; onions, 2d per lb; lettuce, 2d and 3d each, cabbage, 3d to Gd each; cauliflower, 6d to 8d each; carrot, parsnip, turnip, radish, spinach, beet, leeks, spring onions, IVi'l per bunch; French beans. 6d to 1/ per lb; green peas, 1/ per lb; rhubarb, 2cl to 6d per bunch; celery, 3d to 8d per head; citron melons, Id per lb; Brussels sprouts, 4d to 6d per lb.