HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIV, Issue 76, 31 March 1933, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. VEGETABLES LOW IN PRICE. BIG SUPPLIES OF APPLES. ~———— Rail communication having been resumed supplies of cabbage, cauliflower and runner beans have come forward freely from Ohakune. Hutt-grown tomatoes were sent up by steamer earlier in the week. Island oranges are in fair supply, and, in addition, some came to hand from California, for which from 2/9 to 3/ per dozen is asked. Island oranges sell from 8 to 10 for 1/. A few Island-grown mandarins also came to hand. Te Kauwhata grapes are in good supply. A few Golden Queen peaches were sent in, but the season for that fruit is now practically over. Very heavy supplies of apples have come forward, including a lot of second grade fruit. Fine Northern Spys are, however,, available at 3d per lb. Jonathans can be got at 1/ per dozen. The market is at present glutted with passion, fruit, which is now offered retail at from 4d to 6d per dozen. Cape gooseberries are in good supply, selling at 5d per lb. The egg market is in' a peculiar position. Advanced prices lessened the demand, but hen's are unchanged in price. Stocks of duck eggs accumulated, which caused one firm to drop the price to 1/6 per dozen, a penny under auction rates for first grade. Other firms had first grade hen and duck eggs marked at the same price. Quotations are as follow: —

Eggs. Fresh hen eggs, 1/10 per dozen; duck eggs, 1/6 to 1/10 per dozen. Bacon and Hams. Bacon, in cuts, 6%d to lOd per lb; rashers, 9d to 1/; whole hams, 1/ per lb; rashers, 1/2 per lb. Butter and Cheese. First grade factory butter, lid per lb, cash across the counter, Id extra when booked; second grade, lOd per lb; farmers' butter, 9d per lb. Cheese, mild, full cream, 9d to 1/ per lb; medium, matured, 1/2 to 1/3 per lb.

Fish. Snapper: Whole, 5d per lb; trimmed, 6d; smoked, 9d; skinned fillets, 9d. Tarakihi: Whole, 6d and 8d each; smoked, 6d per lb; kippered fillets, lid. Trevalli: Whole, 3d, 4d, 6d - and 8d each; smoked, 4d and 6d. John Dory: Whole, 6d; fillets, Od. Mullet: Whole, Kaipara, 4d to 6d each; whole, Auckland, 5d per lb; smoked, Kaipara, 6d each; smoked, Auckland, 8d Eer lb. Flounder: 6d and 8d per lb. emon fish: Fillets, 4d. Silver strip: Smoked, 6d. Hapuka: Steaks, 9d; wings, smoked, Bd. Moki: Steaks, sd; smoked, 6d. Kingfish: Steaks, sd; smoked, 7d. Cod: fresh, 10d per lb; smoked, 1/. Gurnard: Whole, lMsd each. Barraeouta: Whole, 4d; smoked, 6d. Frost fish: Whole, 9d each. Hake: Whole, sd; smoked, 6d. 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. Meat.

Beef.—Rump steak, 10d per lb; undercut, 1/: beef steak - , sd; sirloin, 6d; prime ribs, 4d; prime ribs (boned and rolled), 6d; wing ribs (three chine bones), sd; topside (41b and over), 4d; thick flank, 4d; bolars, 4d; double top rib, 4d; chuck rib, 3d; rolled back rib, sd; corned round, 6d; corned brisket (boned), 4d; brisket and flat rib, 3d; thin flank, Id; gravy beef or shin meat, 3d; minced beef, 3d; tripe, sd; dripping, 4d; suet, 4d; sausages, 4d; sausage meat, 3%d; whole shins or legs. Id: half shins or legs (thick end), 2d; half shins or legs (knuckle end), Id; ox kidneys, 10d; ox tongues, 7d; ox tails, sd; whole loins, s%id; whole rumps, Bd. Mutton.—Whole leg, 6d per.lb; whole leg (71b and over), sd; leg shank end (61b or under), 6%d; hindquarter, 4%d; forequarter, 2%d; shoulder, 4d; shank end of forequarter, 3d; necks, 3%d; loin, sd: leg and loin chops, 6d; neck chops, 4d; flaps, Id; cutlets (trimmed), 8d; kidneys, 2d each; tongues, 2d each; sheep's head (dressed), 5d each; sheep's fry, 5d each; sheep's brains, 2d each. Veal.—Fillets, 7d; loins, sd; shoulder, 44; cutlets and veal steak, 8d; chops, 6d; forequarters, 3d; rolled veal, sd. Pork.—Leg, 8d; loin, 8d; foreloin with blade, 6d; pork chops, 9d; corned hand, 6d; corned belly, 8d; pork sausages, 7d.

. Fruit. Apples: Dessert, 3d to 4il per lb; cookers, 2d. Island oranges, 1/6 to 2/ per dozen; lemons, 1/ to 1/2 per dozen; tomatoes, 3d to 4d per lb; bananas, 3d to 4d; pears, 3d to 4d; cape gooseberries, sd; passion fruit, 4d to Od per dozen; grapes (Te Kauwhata), 6d to 8d per lb; white, 1/ to 1/2, and hothouse, 1/6; water melons, 2d to 3d per lb; rock melons. 9d to 1/3 each; mushrooms, 10d to 1/3 per lb; quinces, 5d per lb; Californian grapefruit, 6d each; figs, 5d per dozen.

Vegetables. New potatoes, Id per lb; swedes, Id per lb; pumpkins, Id per lb; onions, Id per lb; kumaras, Id per lb; cucumbers, 4d each; rhubarb, 2d per bundle; lettuce, 2d to 3d each; cabbage. 7d to 9d; cauliflowers, 6d to 8d each; runner beans, 3d per lb; peas, 4d per lb; marrows, 4d each; carrots, parsnips, turnips, radish, beetroot, leeks and spring onions, Id per bunch; celery, 2d to 3d per head.