HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIV, Issue 82, 7 April 1933, Page 4

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. CHEAP FRUIT AND VEGETABLES. EGGS ADVANCE AGAIN. Later varieties of apples, such as Grannie Smith and Golden Delicious, are now on the market. Jonathan and Delicious varieties are in heavy supply, but Northern Spys are not, so plentiful. Fair quantities of tomatoes are still coming forward, prices ranging from Id to 2d per lb for ordinary and 3d to 4d for choice. Cape gooseberries can now be got for 4d per lb, and passion fruit sells at from 4d to 6d per dozen, as supplies are heavy. Quinces are still coining in and the price is now 4d to 5d per lb, according to quality. Te Kauwhata grapes are now offered at from 6d to 7d per lb, and hot-house-grown are correspondingly low in price. Island mandarins are quoted at 1/ per dozen, but Californian oranges rule from 2/ to 3/ per dozen, and grapefruit are 6d each. Guavas are now on the market at 6d per lb.

The market is still heavily nrppliecl with vegetables, for which low prices rule. Brussel sprouts are offered at 4d per lb, and runner beans from 2d to 3d per lb. Fine samples of leeks are now offered at Id per bundle. The market for eggs has again firmed, first grade hen eggs selling at 1/10 to 2/ per dozen and duck at 1/9 to 1/11 per dozen. '

Quotations are as follow:— Eggs. Fresh hen eggs, 1/10 to 2/ per dozen; duck eggs, 1/9 to 1/11 per dozen. Bacon and Hams. Bacon, in cuts, 6%d to lOd per lb; rashers, 9d to l/; 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, 10a 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, 9d. Mullet: Whole, Kaipara, 4d to 6d eath; whole, Auckland, 5d per lb; smoked, Kaipara, 6d each; smoked, Auckland, 8d Eer lb. Flounder: 6d and 8d per lb. einon 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, lOd per lb; smoked, 1/. Gurnard: Whole, l%d each. Barracouta: Whole, 4d;'smoked, 6d. Frost fish: Whole, 9d each. Hake; Whole, sd; smoked, 6d. Kippers: Scotch, 1/ per pair. Crayfish: Up to 31b, lOd; 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. (Cash at shop.) Beef.—Rump steak, lOd 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 r\b, 3d; rolled back rib, sd; corned round, 6d; corned brisket (boned), 4d; brisket aad flat rib, 3d; thin flank. Id; gravy beef or shin meat, 4d; minced beef, 4d; tripe, sd; dripping, 4d; 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, lOd; ox tongues, 7d; ox tails, sd; whole loins, 5%d; whole rumps, Bd. Mutton.—Cut leg, Cd ' per lb; whole leg, sd; leg snank end (61b or under), 6%d; hindquarter, 4%d; forequarter, 3d; shoulder, 4d/ shank end of forequarter, 3%d; necks, 4d; loin, sd; leg and loin chops, 6d; 'neck chops, 4d; flaps, 2d; 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, 4d; cutlets and veal steak, 8d; chops, 6d; forequarters, 3d; rolled veal, "sd.

Pork.—Leg, 8d; loiu, 8rl; foreloin with blade, 6d; pork chops, 9d; corned hand, 6d; corned belly, 8d; pork sausages, 7d. Fruit. Apples: Dessert, 3d to 4d per lb; cookers, 2d. Island oranges, 1/6 to 2/ per dozen; mandarins, 1/ per dozen; Californian oranges, 2/ to 3/ per dozen; lemons, 1/ to 1/2 per dozen; tomatoes, small, 3d to 2d per lb; choice, 3d to 4d; bananas, 3d; pears, 3d to 4d; Cape "gooseberries, 4d; passion, fruit, 4d to 6d per dozen; grapes (Te Kauwhata), 6d to 7d per lb; white, 1/ to. 1/2, and hothouse, 1/6; water melons, 2d to 3d per lb; quinces, 4d to 5d per lb; Californian grape fruit, 6d each; figs, 4d to 8d 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; runner beans, 2d to 3d per lb; peas, 4d per lb; marrows, 4d each; i carrots, parsnips, turnips, radish, beetiroot, leeks and spring onions, Id per bunch; celery, 2d to 3d per head.