HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIV, Issue 116, 19 May 1933, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. BUTTER AND EGGS DEARER. MOST VEGETABLES CHEAP. A shortage of eggs is reported all over the Dominion, and prices have again shown a sharp advance. First grade hen eggs are now selling at from 2/6 to 2/7 per dozen, and duck eggs irom 2/4 to 2/5. In sympathy with the firmer prices ruling for blitter on the English market prices advanced locally, first grade butter being now 1/1 per lb, cash across the counter.

Earlier in the week some green bananas arrived, but ripe ones are at present in short supply. A shipment of Island fruit came to hand yesterday. Lemons are in good demand, the market being now dependent on locally grown. In other years Australian lemons were to hand about this time of the season, but that source of supply was blocked by the embargo imposed by the New Zealand Government. In some Southern towns lemons have been selling as high as 3d each. The first American lemons are due to arrive shortly. Mushrooms are still being sent in, and sell at 1/ per lb. Fine hothouse grapes can be got from 1/6 to 2/ per lb, and hothouse tomatoes sell at- lOd per lb. Passion fruit being now scarce are 1/ ,per dozen. Californian Navel oranges sell at five for 1/, and Sunkist at four for 1/. Vegetables are plentiful and cheap, potatoes being in over supply. Kumarus from Tauranga have been sent to market in large quantities, and sold at low rates. Pumpkins and swedes are also in very heavy supply. Quotations are as folloT: — Eggs. Fresh hen eggs, 2/6 to 2/7 per dozen; duck eggs, 2/4 to 2/5 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, 1/1 per lb, cash across the counter. Id extra when booked; second grade, 1/ per lb; farmers butter, lOd 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, 8d; smoked, lOd; skinned fillets, 9d. Tarakihi: Whole, 4M:d; smoked, 6d per lb; kippered fillets, 1/. Trevalli: Whole, 3d, 4d, 6d and 8d each; smoked, 4d and 6d. John Dory: Whole, 6d; fillets, 1/. Mullet: Whole, Kaipara, 4d to 6d each; whole, Auckland, 5d per lb; smoked, Kaipara, 6d each; smoked, Auckland, 8d per lb. Flounder: 8d to 9d per lb. Lemon fish: Fillets, 4d. Silver strip: Smoked, 6d. Hapuka: Steaks, 9d; wings, smoked, Bd. Moki: Steaks, sd; smoked, 6d. Kingfish: Steaks, 6d; smoked, 7d. Cod: fresh, lOd per lb; smoked, 1/. Gurnard: Whole, VAd each. Barracouta: Whole, 4d; smoked, 6d. Frost fish: Whole, 9d each. Hake: Whole, sd; smoked, 6d. Kippers: Scotch, 1/ per pair. Crayfish: 6d per lb. 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; under-1 cut, IV: beef steak, sd; sirloin, 6d; prime ribs, 4d; prime ribs (boned and rolled), Gd; 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 snank end (61b or under), 6%d; liindquarter, 4%d; forequarter, 3d; shoulder, 4d; shank end of