HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIV, Issue 87, 13 April 1933, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. EGGS OVER TWOPENCE EACH. BUTTER AND CHEESE UNCHANGED. Demand for eggs has been so strong that the price advanced this week up to 2/2 per dozen . for first grade hen and to 2/ for duck. Butter, cheese, hams and bacon remain unchanged in price. Very fine large, persimmons are now being sent in, but do not meet with much demand. Supplies of tomatoes have not been so heavy this week, as less quantities are coming from the Hutt. Winter Cole pears are now on the market, and sell at 4d per lb. Apples are very plentiful, and sell at low rates. Island oranges sell at from six to eight for 1/, while for Cali-fornian-grown 3d each is still asked. Mushrooms were more plentiful this week following upon the rain last Sunday. The price ruled from 1/ to 1/2 per lb. Brussels sprouts rule from 6d to 8d per lb. Large quantities of cauliflowers are now being sent to this market from Ohakune. Pumpkins and kumaras are cheap lines at the present time. Quotations are as follow:— Eggs. Fresh hen eggs, 2/2 per dozen; duck eggs, 1/9 to 2/ 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, 9d. Mullet: Whole, Kaipara, 4d to 6d each; whole, Auckland, 5d per lb; smoked, Kaipara, 6d each; smoked, Auckland, 8d £er lb. Flounder: 6d and 8d per lb. iemon 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 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, 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, 6d per lb; whole leg, sd; leg shank 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; loin, 8d; 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, 3/ per dozen; lemons, 1/ to 1/2 per dozen; tomatoes, 3d to 4d per lb; bananas, 3d; pears, 3d to 4d; Cape gooseberries, sd; passion fruit, Cd to 8d per dozen; grapes (Te Kauwhata), 7d per lb; white, 1/ to 1/2, and hothouse, 1/8 to 2/6, according to variety; 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, 3d to 4d each; rhubarb, 2d per bundle; lettuce, 2d to 3d each; cabbage, 7d to 9d; cauliflowers, 6d to 8d; runner beans, 2d per lb; peas, 4d per lb; marrows, 3d to 4d each; carrots, parsnips, turnips, radish, beetroot, leeks and spring l onions, Id per bunch; celery, 3d to 4d per head.