HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIV, Issue 230, 29 September 1933, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. BUTTER A PENNY DEARER. EGGS DOWN AGAIN. Since last report the price of butter was advanced another penny per pound. Eggs, on the other hand, have eased in price, first grade hens' being offered at lOd per dozen, and ducks' at 9d. The market for fruit shows little alteration, with the exception that ripe bananas are rather scarce, and realised better prices at auction. A shipment of oranges came to hand from South Australia on Wednesday, but the fruit required repacking, which added to the cost to the retailer. Californian plums sell at 1/ to 1/2 per lb, and white grapes are also offered at the latter price. Hothouse tomatoes are quoted at It per lb, and Island-grown at half that figure. Passion fruit are scarce, and sell at 1/6 per dozen.

Potatoes, onions and kumaras are all in heavy supply thig week. New season's green peas are offered at 1/ per lb. Rhubarb and celery are both low in price. Asparagus 13 plentiful, and sells from 6d to 1/ per bundle, according to quality. The season for rock oysters being over, supplies from Stewart Island are now on the market. Whitebait is offered at 4d per glass. The rock oyster season showed a marked improvement from the point of view both of output and sales over last year. In 1932, 4414 sacks were dealt with by the Marine Department at Auckland, and the revenue obtained from their sale was £5046 17/8. For the seasor; just closed 4717 sacks v>ere placed on the market, and brought in a revenue of £5336 4/11. Quotations are:— Eggs. Fresh hen- eggs, lOd per dozen; duck eggs, 9d 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, 1/3 per lb, cash across the counter, Id extra when booked; second grade, 1/ per lb; farmers' butter, lid per lb. Cheese, mild, full cream, 9d to 1/ per lb; medium, matured, 1/2 to 1/3 per lb. Fislk. Snapper: Whole, 5d per lb; trimmed, 8d; smoked, lOd; skinned fillets, 9d. Tarakihi: Whole, 4%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, Cd. Kingfish: Steaks, sd; smoked, 7d. Cod: Fresh, lOd per lb; smoked, 1/. Gurnard: Whole, lMsd each. Barracouta: Whole, 4d; smoked, Cd. Frost fish: Whole, 9d each. Hake: Whole, sd; smoked, 6d. Kippers: Scotch, 1/ per pair. Crayfish: 6d per lb. Rocs: 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, Gd; prime ribs, 4d; prime ribs (boned and rolled), 6d; wing ribs (three chine boucs), sd; topside (41b and over), 4d; thick Hank, 4d; bolars, 4d; double top rib, 4d; chuck rib, 3d; rolled back rib, sd; corned round, Cd; 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, l%d; half shins or logs (thick end), 2d; half shins or legs (knuckle end), l%d; ox kidneys, lOd; ox tongues, 7d; ox tails, sd; whole loins, 5%d; whole rumps, Bd.

Mutton. —Sides, sci; whole leg, 6%d; cut legs, 7d; leg shank end (61b or under), IMsd; hindquarter, 5V4d; forequarter, 4%d; shoulder, 5%d; shank end of forequarter, sd; necks, sd; loin, 6d; leg and loin chops, 7d; neck chops, sd; flaps, 2d; cutlets (trimmed), 9d; kidneys, 2d each; tongues, 2d each; sheep's head (dressed), 6d each; sheep's fry, 5d each; sheep's brains, 2d each. Veal.—Fillets, 7d per lb; loins, 5d per lb; shoulder, 4d; cutlets and veal steak, 8d; chops, 6d; forequartere, 3d; rolled veal, sd. Pork.—Leg, 8d; loin, 8d; foreloin with blade, 6d; pork chops, Od; corned hand, Od; corned belly, 8d; pork sausages, 7d. Fruit. Apples, dessert, 3d to 4d per lb; cookers, to 3d; Island oranges, 2/ per dozen; large ditto, 3/ dozen; Valencia oranges, 10 for 1/; Californian oranges, 3/ dozen; small ditto, 10 for 1/; Navel oranges, 2/ per dozen; lemons, 6d to 8d per dozen; tomatoes, hothouse, 2/; Island tomatoes, 1/ lb; tree tomatoes, New Black, 8d per lb; others, 4d per lb; bananas, 3d to 4d per lb; pears, 3d to 4d per lb; cookers. 3d per lb; Californian grapefruit, 4d each; :"ow Zealand grapefruit, 1/ dozen; Californian plums, 1/ to 1/2 per lb; Hawaiian pines, 2/ each; Californian grapes, white 1/2 lb. Vegetables. Potatoes, new, 2d to 4cl per lb; Southern, 121b for 1/; swedes, Id per lb; pumpkins, l%d per lb; onions, lV&d; kumaras, 2d per lb; rhubarb, 3d to 4d bundle; lettuce, l%d to 3d each; cabbage, 3d to 6d; cauliflower, 4d to Od each; carrots, parsnips, turnips, radish, beetroot, leeks and spring onions, Id per bundle; celery, 6d to 8d per head; asparagus, 8d to 1/ bundle.